Escalopes of Sweetbread à la Marne from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Braise a sweetbread and cut it into slices as in the recipe, put these in a sauté pan and brush them over with a little warm glaze and put into the oven for about five minutes, then take up on a...
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Cooking tools:
- Saute pan
- Pastry brush
- Chef's knife
- Cutting board
- Stove
- Pot
Ingredients
- peas
- parsley
- liquid carmine
- cold water
- paste
- salt
- brown and polson’s cornflour
- tomato purée
- ripe tomatoes
- sweetbread
- warm glaze
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