Entrecote Saute Chambord Sirloin Steak Seasoned And Cooked In Butter, Served With Bordelaise Sauce And Garnish Of Sliced Beef Marro, Cepes Provencale, Parisienne Potatoes And Aubergine Fritters
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Earliest: 1958 →
Latest: 1958
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“Entrecote saute Chambord - Sirloin Steak seasoned and cooked in butter, served with Bordelaise Sauce and Garnish of Sliced Beef Marro, Cepes Provencale, Parisienne Potatoes and Aubergine Fritters”:
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