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Braised Veal Breast with Mushroom Sausage
Book Information
The Professional Chef (8th Edition)
Page: 660
Ingredients
Brown Veal Stock (page 352)
Carrot
Celery
Demi-Glace (p. 383) or Jus de Veau Lié (p. 382)
Dry White Wine
Mushroom Sausage (page 661)
Olive Oil
Onion
Tomato Paste
Veal Breast
Tags
Braising and Stewing