Escalopes of veal with sweet red peppers (Escalopes de veau aux poivrons rouge) from Recipes from a French Herb Garden (page 72) by Geraldene Holt

  • fennel fronds
  • pickled gherkins
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  • EYB Comments

    Can substitute soured cream for crème fraîche, and a mixture of pork escalopes and dill for veal escalopes and fennel fronds.

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  • Eat Your Books

    Can substitute soured cream for crème fraîche, and a mixture of pork escalopes and dill for veal escalopes and fennel fronds.

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