910. SCOLLOPS OF SWEETBREADS, A LA D'UXELLES.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (1)
Instructions (2)
  1. These are prepared in almost every particular just as the foregoing, except the D'Uxelles sauce (No. 16) must be substituted for the purée to mask the scollop with.
  2. After having simmered, let them be masked with the sauce, and afterwards bread-crumbed; then fried, dished up and served with either of the following sauces:—Brown or white Italian, Poivrade, half glaze, scollops of mushrooms or truffles, purée of truffles, plain gravy, a purée of mushrooms.
Original Text
910. SCOLLOPS OF SWEETBREADS, A LA D'UXELLES. THESE are prepared in almost every particular just as the foregoing, except the D'Uxelles sauce (No. 16) must be substituted for the purée to mask the scollop with. After having simmered, let them be masked with the sauce, and afterwards bread-crumbed; then fried, dished up and served with either of the following sauces:—Brown or white Italian, Poivrade, half glaze, scollops of mushrooms or truffles, purée of truffles, plain gravy, a purée of mushrooms.
Notes
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