Capilotade of Sweetbread

Name: Capilotade of Sweetbread (Capilotade de Bis de Veau)
Ingredients: button mushrooms; mushroom; water; veal; buttered paper; truffle; yolk of egg; french gherkins; potato; shreds of truffle; white of egg; sweetbread; cold water; tongue

Capilotade de Bis de Veau

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Blanch the heart or throat sweetbread in cold water, then put it to press; when cold wrap it in a buttered paper and place it in a pan to braise as in