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M. E. Ludwig cookbook, 1910
Page 13
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Maitre, d'Hotel Butter 2 tbsp butter 1/4 tsp salt spk pepper 1 tsp finely chopped parsley 1 tsp lemon juice cream butter, add salt, pepper & gradually work in the lemon juice. Spread on hot fish & serve. Creamed Sweetbreads To whiten soak in cold water 1 hr. Plunge into boiling water to which has been added 1 tsp salt tiny bit bay leaf 1 tbsp acid 1 sprg parsley 1 stalk celery Simmer 20 min until easily pierced '/c a fork. Drain & plunge into cold water to harden. Remove fibre, tube & skin. Sauce 2 pt sliced meat 2 tbsp butter " " flour 1/2 tsp salt 1/16 " pepper 1 c milk
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Maitre, d'Hotel Butter 2 tbsp butter 1/4 tsp salt spk pepper 1 tsp finely chopped parsley 1 tsp lemon juice cream butter, add salt, pepper & gradually work in the lemon juice. Spread on hot fish & serve. Creamed Sweetbreads To whiten soak in cold water 1 hr. Plunge into boiling water to which has been added 1 tsp salt tiny bit bay leaf 1 tbsp acid 1 sprg parsley 1 stalk celery Simmer 20 min until easily pierced '/c a fork. Drain & plunge into cold water to harden. Remove fibre, tube & skin. Sauce 2 pt sliced meat 2 tbsp butter " " flour 1/2 tsp salt 1/16 " pepper 1 c milk
Szathmary Culinary Manuscripts and Cookbooks
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