Little Veal Creams à la Sherard

Name: Little Veal Creams à la Sherard (Petites Crèmes de Veau à la Sherard)
Ingredients: eschalot; cream; mushroom purée; vegetable; hot water; fresh mushrooms; yolks of egg; white pepper; ham; tongue; glaze; white meat; velouté sauce; truffle; butter; veloute sauce; white pepper; butter; whites; bechamel sauce; raw white meat; salt; water; parsley; salt; nutmeg; panard

Petites Crèmes de Veau à la Sherard

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Butter well eight or ten horseshoe moulds, and garnish in imitation of the nails &c. with cut truffle, then line the moulds with the farce as below. Make a