Sweetbread 'en surprise'

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Cook and pound the remains of sweetbread.
  2. Cream the pounded sweetbread.
  3. Serve cold in egg-shaped moulds to represent the yolk of an egg.
  4. The white should be aspic jelly, truffled.
  5. Garnish with more chopped aspic.
Original Text
Notes of Dishes: (Mrs. Jamieson. 1882.) Sweetbread 'en surprise,' remains of it cooked and pounded and creamed, served cold in egg-shaped moulds to represent the yolk of an egg, the white being aspic jelly truffled—more chopped aspic as garnish.
Notes
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