Crépinettes à la Ferdinand

Name: Crépinettes à la Ferdinand
Ingredients: fowl; button mushrooms; truffles; ox tongue; lean cooked ham; poultry; breast; cold game; sherry; meat glaze; truffle; lean ham; fine flour; tongue; egg; fresh pork; mushroom; calves brains; manner; sweetbread; brown sauce; eschalot; parsley; peas; button mushrooms; peas; parsley; spinach

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Cut some cold game or poultry, such as the breast or leg of a fowl, into shreds like Julienne (about one inch long), also