Royal Salpicon from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Clean, pare and blanch the Sweetbreads. Then cut into very small pieces and put them into a saucepan with two tablespoonfuls of butter; let them saute a moment and then add the mushrooms and truffl...
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Ingredients
- Sweetbreads
- 2 Tablespoonfuls of Butter, Plus a Teaspoonful 12 Mushrooms
- 2 Truffles
- A Pint of Sauce Allemande
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