Little Cases à la Toulouse from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Oil some little red edged paper cases on the outside; put them on a plate or baking tin to dry with the tops downward, and leave them in the screen till required. Cut up the breast or leg of a fowl...
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Cooking tools:
- Pastry brush
- Baking sheet
- Plate
- Warming screen
- Chef's knife
- Cutting board
Ingredients
- tongue
- ham
- veloute sauce
- cream
- veloute
- mushroom
- truffle
- oil
- breast
- fowl
- white meat
- sweetbread
- button mushrooms
- truffles
- aspic
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