FRENCH CUTLETS.
Trim some neck chops. leaving only tho noisette of meat on tho bone, dip in melted buter and parsley and grill them, turning only once. Serve with fried bacon. ,saute potatoes, and a French salad. Dusfc tho cutlets lightly with pepper nnd alt just before serving.
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https://paperspast.natlib.govt.nz/newspapers/NZH19300222.2.185.55.3
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20496, 22 February 1930, Page 7 (Supplement)
Word Count
48FRENCH CUTLETS. New Zealand Herald, Volume LXVII, Issue 20496, 22 February 1930, Page 7 (Supplement)
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