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VEAL WITH MUSHROOMS, OR THE CALF IN PARADISE

(Belgian) - (The Belgian Cook-book)







Take a calf's liver, lard it with fat bacon, braise it with the
_bourgeoise_ garnish--carrots and turnips. After it is cooked and
dished, stir some demi-glaze into the sauce, pour it on to the meat and
garnish with potatoes _château_.











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