Little Veal Creams à la Sherard from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Butter well eight or ten horseshoe moulds, and garnish in imitation of the nails &c. with cut truffle, then line the moulds with the farce as below. Make a little well in the farce with your finger...
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Cooking tools:
- Horseshoe mold
- Pastry brush
- Chef's knife
- Cutting board
- Spoon
Ingredients
- yolks of egg
- whites
- nutmeg
- white pepper
- eschalot
- fresh mushrooms
- water
- cream
- ham
- salt
- parsley
- velouté sauce
- white meat
- tongue
- truffle
- hot water
- butter
- vegetable
- raw white meat
- mushroom purée
- veloute sauce
- bechamel sauce
- panard
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