Escalopes of Sweetbread à la Grand Hôtel from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a nice fresh heart sweetbread, blanch and press it, braise it (see recipe ‘Escalopes of Sweetbread à la Connaught’) and put away till cold; then cut it in slices straight through about a...
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Ingredients
- sweetbread
- aspic jelly
- aspic
- vegetables
- mayonnaise
- tongue purée
- rose
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