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Vitello Tonnato
Book Information
The Professional Chef (8th Edition)
Page: 1020
Ingredients
Albacore Tuna (Can)
Anchovy Fillet
Capers
Carrot
Dry White Wine
Hard-Cooked Egg Yolk
Leg of Veal
Olive Oil
Onion
White Wine Vinegar
Tags
Hors d'Oeuvre and Appetizers