Fried fillet of veal garnished with maitre d'hotel butter and served with bacon rolls and asparagus.
Permanent link to this item
https://paperspast.natlib.govt.nz/periodicals/NZJAG19570215.2.64.3
Bibliographic details
New Zealand Journal of Agriculture, Volume 94, Issue 2, 15 February 1957, Page 203
Word Count
16Fried fillet of veal garnished with maitre d'hotel butter and served with bacon rolls and asparagus. New Zealand Journal of Agriculture, Volume 94, Issue 2, 15 February 1957, Page 203
Using This Item
Stuff Ltd is the copyright owner for the New Zealand Journal of Agriculture. You can reproduce in-copyright material from this journal for non-commercial use under a Creative Commons BY-NC-SA 4.0 International license. This journal is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this journal, please refer to the Copyright guide.
Log in