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Carre de Veau a la Duxelles (Roast Stuffed Rib of Veal)

From A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)
Cookbook
Author(s): Vincent Price, Mary Price, Victoria Price, Wolfgang Puck
Page 120
Cuisine: Dutch/Belgian
Course: Main Courses
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