. Recherché entrées : a collection of the latest and most popular dishes. boihng water, andcook in a brisk oven for about 45 minutes. Turn outon to a hot dish, pour round some hot demi-glace orMadSre sauce and serve. Tartelettes de Ris de Veau aux TrufiEes.(Sweetbiead Tartlets with Truffles.) I large or 2 small sweetbreads, i giU Supreme or AUe-mande sauce, i table-spoonful grated Parmesan cheese,I oz. butter, J pint rich stock, 8 preserved mushrooms,\ lb. puff paste, 2 truffles, bread-crumbs, pepper, salt, andnutmeg. Blanch, trim and cook the sweetbread in the stock tilltender ; the stock m
. Recherché entrées : a collection of the latest and most popular dishes. boihng water, andcook in a brisk oven for about 45 minutes. Turn outon to a hot dish, pour round some hot demi-glace orMadSre sauce and serve. Tartelettes de Ris de Veau aux TrufiEes.(Sweetbiead Tartlets with Truffles.) I large or 2 small sweetbreads, i giU Supreme or AUe-mande sauce, i table-spoonful grated Parmesan cheese,I oz. butter, J pint rich stock, 8 preserved mushrooms,\ lb. puff paste, 2 truffles, bread-crumbs, pepper, salt, andnutmeg. Blanch, trim and cook the sweetbread in the stock tilltender ; the stock muji-be rich and well flavoured withvegetables. When done, take up, cut into dice shapes,and put it in a stewpan with the mushrooms and trufflescut into small dice or slices. Season with a little pepper,salt, and a grate of nutmeg, then add the sauce (hot), andkeep hot till required. Line some small round bouchemoulds with puff paste, prick the bottom of each toprevent blistering whilst baking, fill them with rice ordried peas (uncooked), and bake them in a hot oven to a. COTELETTES DE HOMARD A laM^RICAINE. iP- 64.)
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
