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4 (5-6 ounce.) veal cutlets, pounded flat & thin by a meat mallet 2 lg., pre-cooked pcs of whole Conch shellfish (put the Conch through a sm. hole meat grinder or possibly minced very fine) 4 c. Italian flavored bread crumbs 1/8 teaspoon Cajun spice or possibly a dash of cayenne [...]
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