Recipe anne camille


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Veal (milanesas de ternera) by: anne-camille

Dip the milanesas in the whipped eggs and in the bread crumbs with salt and pepper. Shake of the excess bread. Fry the milanesas until golden. Soak ...

Deluxe brown veal stock by: anne-camille

5 lb Veal Bones 6 qt Water 1 1/4 lb Carrots Sliced 3 md Onions Quartered 5 Stalks Celery Cut Into Pieces ...





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