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Stuffed Veal Ears
- Veal ears 4, cleaned
- Light broth 1,5 l
- Chicken 200 g breast, roasted and sliced
- Ham 250 g, sliced
- Mushroom 150 g, sautéed in butter
- Béchamel sauce 30 ml
- Bread crumbs 60 g
- Butter 60 g, melted
- Salt To taste
- Pepper To taste
Directions:View on Fine Dining Lovers
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