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John and Henry Locke cookery archive, item 1, 1852
Page 9
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Sugar loaf shape. egg over and roll them in bread crumb and vermicilli mixed. fry of a light brown. server with fried parsley in the middle. _____ Croquets de veau These are made the same as rissotes but lapt in thin second paste and fried. for variety, shape some as ducks. fish &c, all meats or game may be dressed in the same way. _____ Sweetbreads de veau ala Bechamel Lard 3 round sweetbreads. put them in a stewpan as will just hold them as to lie flat. put them on some ham 3 blades of mace a handfull of white pepper corns. and 3 large white onions sliced, and a lump of fresh butter. lay a piece
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Sugar loaf shape. egg over and roll them in bread crumb and vermicilli mixed. fry of a light brown. server with fried parsley in the middle. _____ Croquets de veau These are made the same as rissotes but lapt in thin second paste and fried. for variety, shape some as ducks. fish &c, all meats or game may be dressed in the same way. _____ Sweetbreads de veau ala Bechamel Lard 3 round sweetbreads. put them in a stewpan as will just hold them as to lie flat. put them on some ham 3 blades of mace a handfull of white pepper corns. and 3 large white onions sliced, and a lump of fresh butter. lay a piece
Szathmary Culinary Manuscripts and Cookbooks
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