Feuilleton: A feuilleton is, in classic cuisine, an old preparation made of very thin slices of veal or pork, flattened, masked with stuffing and superimposed, then wrapped in bards of bacon or strainer and tied up. The soap opera is also carried out with a single piece of meat incised in parallel slices but not detached, also masked with stuffing and tied up. The feuilleton is steamed or braised and served with a bourgeois garnish or braised vegetables (celery, endive, ...
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