Escalopes of Sweetbread à la Française from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Prepare the sweetbread as for escalopes à la Connaught, and when it is cooked cut it in slices about a quarter of an inch thick, place these on a baking tin and brush over with a little warm...
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Ingredients
- green vegetable
- tomato
- sweetbread
- warm glaze
- escalopes
- truffle
- liquor
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