Capilotade of Sweetbread from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Blanch the heart or throat sweetbread in cold water, then put it to press; when cold wrap it in a buttered paper and place it in a pan to braise as in recipe. Take up and set aside to cool; then cu...
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Cooking tools:
- Saucepan
- Pot
- Paper
- Pan
- Oven
- Cutting board
- Chef's knife
- Kitchen towel
- Parchment paper
- Mixing bowl
- Spoon
- Whisk
- Plate
- Serving platter
Ingredients
- sweetbread
- buttered paper
- cold water
- truffle
- veal
- potato
- yolk of egg
- tongue
- shreds of truffle
- french gherkins
- button mushrooms
- mushroom
- white of egg
- water
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