10 décembre 2015
Escalope de veau savoyarde
Escalope de veau poêlée, aux morilles, puis gratinée au four avec du gruyère. Le jus est déglacé au Cognac et au Madère, puis lié avec de la crème. http://lechefpierre.blogspot.ca/2014/08/escalope-de-veau-savoyarde.html
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