Fritot of Sweetbread from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take a sweetbread blanched, braised, and pressed, and when cool cut it straight through and stamp it out with a round cutter about one and a half inches in diameter, put these into a basin and seas...
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Cooking tools:
- Saucepan
- Stove
- Cookie cutter
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- sweetbread
- parsley
- salad oil
- lemon juice
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