Escalopes of Sweetbread à la Connaught from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Blanch the sweetbread and press till cool, then place a piece of fat bacon over and under it, and wrap it in buttered paper; put it in a stewpan with one ounce of butter, a little celery, one carro...
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Cooking tools:
- Stewpan
- Pot
- Parchment paper
Ingredients
- parsley
- green sauce
- apple-green
- parsley sauce
- veloute sauce
- sweetbread
- fat bacon
- buttered paper
- butter
- celery
- carrot
- onion
- herbs
- warm glaze
- parmesan cheese
- rich stock
- fried bread
- bacon
- artichoke bottoms
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