Crépinettes à la Ferdinand from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut some cold game or poultry, such as the breast or leg of a fowl, into shreds like Julienne (about one inch long), also four cooked button mushrooms, one or two truffles, one ounce of ox tongue o...
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Ingredients
- parsley
- peas
- sherry
- mushroom
- fresh pork
- fine flour
- manner
- brown sauce
- eschalot
- meat glaze
- spinach
- button mushrooms
- egg
- tongue
- lean ham
- truffle
- poultry
- cold game
- lean cooked ham
- ox tongue
- calves brains
- sweetbread
- fowl
- breast
- truffles
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