For calves sweetbreads, joints of meat and poultry:
For suprêmes of chicken, escalopes of calves sweetbreads, Noisettes and cutlets of lamb: In this case the garnish consists of a nice slice of glazed truffle placed on the item and buttered asparagus tips, or if out of season, very small peas. The items with which this garnish is used are always egg and breadcrumbed, using
Sauce Demi-glace with Madeira.
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