Grenadins of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut some lean fillet of veal in small neat slices about a quarter of an inch thick, lard them on one side rather thickly with lardons of fat bacon, and trim these off evenly; then put the slices in...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- fat bacon
- lardons
- sweetbread
- vegetables
- green vegetables
- lean
- fillet of veal
- lard
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