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D'Uxelles - Defined with Serving Suggestions

D'Uxelles-Name of a very thick sauce generally used to coat cutlets before breading them, composed of 1/4 each chopped parsley and minced fried shallots and 1/2 mioced sautéed mushooms, all worked in to a thick Vélouté sauce; or instead of 1/2 minced mushrooms, 1/4 need ooly be used and the other 1/4 be minced cooked ham or tongue.

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Epicurean Cooking Terms

Definitions, Usage, Recipes, Etc.

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