Sweetbread à la Constance

Name: Sweetbread à la Constance (Bis de Veau, à la Constance)
Ingredients: tongue; tongue; truffle; veloute sauce; fried bread; truffle; buttered paper; truffle; tongue; mushroom; ham; olives; ham; sweetbread

Bis de Veau, à la Constance

Preparation info

Difficulty
Easy

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Blanch a throat sweetbread and put it to press till cold. Cut some little strips of ham or tongue about half an inch long, and one eighth of an inch thick, also truffle cut in the same w