Sweetbread à la Constance from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Blanch a throat sweetbread and put it to press till cold. Cut some little strips of ham or tongue about half an inch long, and one eighth of an inch thick, also truffle cut in the same way. With a ...
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Plate
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Tongs
- Slotted spoon
- Paper towel
- Stove
Ingredients
- tongue
- ham
- sweetbread
- mushroom
- truffle
- veloute sauce
- fried bread
- buttered paper
- olives
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