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Onglet à l’échalote with Beaujolais sauce recipe
Onglet is one of my favourite cuts of meat, it has such great flavour. The sauce is the one my grandma, Joséphine, used to make me. Prep time: 15 minutes plus 20 minutes to rest Cook time: 50 minutes ...
Leah Ingram Real Sophisticated Consumer on MSN1mon
Vintage Corningware
For example, one has L’Echalote underneath. In French, that means shallot. Another popular line has spring blossoms on it ...