Tendons of veal, à la Dauphine, with stewed peas.

The modern cook · Charles Elmé Francatelli · 1846
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The modern cook
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success · extracted 14 days ago
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Original Text
Tendons of veal, à la Dauphine, with stewed peas. 4 Entrées : Braized carbonades of mutton, à la Richelieu.
Notes
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