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Swiss-Style Shredded Veal
Book Information
The Professional Chef (8th Edition)
Page: 577
Ingredients
Brandy
Clarified Butter or Oil
Heavy Cream
Jus de Veau Lié (p. 382) or Demi-Glace (p. 383)
Lemon Juice
Mushroom
Shallot
Veal Top Round
White Wine
Tags
Sautéeing