Blanch, prepare and grill the sweetbread in the usual manner.
Place on a suitable dish and surround with a bouquet of small potatoes cooked in butter to a golden brown and a bouquet of carrots trimmed olive shape, cooked in
Serve accompanied with a sauceboat of Sauce Béarnaise and a dish of a purée of fresh peas.
© 1903 All rights reserved. Published by Taylor and Francis.