Croustades of Marrow à l’Albany from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take half the breast of a cooked chicken, or some rabbit if preferred; chop it up very finely, and then mix it with two hard boiled yolks of eggs, which have been rubbed through a sieve or chopped ...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Oven
- Stove
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
- Whisk
- Fine-mesh sieve
Ingredients
- brown sauce
- salt
- browned breadcrumbs
- buttered paper
- walnut
- beef marrow
- breadcrumbs
- white pepper
- fresh mushrooms
- butter
- fresh mushroom
- cayenne pepper
- bayleaf
- white breadcrumbs
- raw yolks of eggs
- bread
- raw butter
- rabbit
- cooked chicken
- breast
- thyme
- parsley
- eschalot
- yolks of eggs
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