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Rognons de Veau a la Bordelaise (Veal Kidneys in Red Wine Sauce with Marrow)

From Mastering The Art of French Cooking, Volume One (1) (Vol 1)
Cookbook
Author(s): Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn
Page 419
Cuisine: French
Course: Main Courses
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