Veal hungarian
Beef second courses
Adapted from "Stuffed Breast of Veal" in Myra Waldo, The Slenderella Cook Book (New York: G.P. Putnam's Sons, 1957), 148 and "Côtes de veau aux herbes" in Julia Child, Louisette Bertholle and Simone Beck, Mastering the Art of French Cooking (New York: Alfred A. Knopf, 1961), 369-371.
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