Little Salads à la Viennoise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cut some brown bread and butter about a quarter of an inch thick, and then cut it out with a plain round cutter about the size of half-a-crown; have a purée prepared of either veal, rabbit,...
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Cooking tools:
- Cookie cutter
- Chef's knife
- Cutting board
Ingredients
- truffles
- salad oil
- tomatoes
- pips
- raw tomatoes
- yolks of eggs
- tarragon vinegar
- salt
- white pepper
- bechamel sauce
- fresh butter
- poultry
- meat
- tongue
- tomato salad
- ham
- chicken
- bread
- tarragon
- chervil
- rabbit
- veal
- game
- butter
- brown bread
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