Escalopes of Sweetbread à la Connaught

Name: Escalopes of Sweetbread à la Connaught (Escalopes de Ris de Veau à la Connaught)
Ingredients: parsley sauce; parsley; green sauce; green sauce; artichoke bottoms; bacon; onion; herbs; warm glaze; parmesan cheese; rich stock; glaze; fried bread; buttered paper; butter; celery; carrot; sweetbread; fat bacon; apple-green; veloute sauce

Escalopes de Ris de Veau à la Connaught

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Blanch the sweetbread and press till cool, then place a piece of fat bacon over and under it, and wrap it in buttered paper; put it in a stewpan with one