908. SCOLLOPS OF SWEETBREADS, WITH SHALOT GRAVY.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Bread-crumb the whole of the scollops, as directed in the foregoing case.
  2. Fry them of a light colour.
  3. Drain them on a piece of paper, and glaze.
  4. Dish them up in a close circle.
  5. Pour some rich shalot gravy (No. 167) under them, and serve.
Original Text
908. SCOLLOPS OF SWEETBREADS, WITH SHALOT GRAVY. BREAD-CRUMB the whole of the scollops, as directed in the foregoing case, fry them of a light colour, drain them on a piece of paper, and glaze; dish them up in a close circle, pour some rich shalot gravy (No. 167) under them, and serve.
Notes
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