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Camouflage

  • Cooked cauliflower
  • Celery root
  • Parsnips
  • Ham
  • White meat of chicken
  • Veal
  • Fritter batter
  • Fat
  • Grated cheese, finely grated
  • Tomato sauce
  • Carrots
  • Slices of lemon
Leftover cooked cauliflower, celery root, parsnips, ham, white meat of chicken and veal, in small pieces are dipped in fritter batter and cooked in hot deep fat until light brown. Serve on a folded napkin. Sprinkle with some finely grated cheese and serve proudly with tomato sauce. Instead of meat, fish may be used b leave out cauliflower and substitute with carrots. With fish serve slices of lemon and tomato sauce.
Submitted by Cassyjean - Torrington, CT Jun 4, 2009 15 min 30 min 45 min

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