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Sweetbread Mousse. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook |
 | | Parboil a sweetbread ten minutes, chop, and rub through sieve; there should be one-half cup. |
 | | Melt one tablespoon butter, add one tablespoon corn-starch, and pour on gradually one-fourth cup White Stock; then add one-third cup parboiled sweetbread cut in cubes, one tablespoon Sherry wine, and salt and pepper to taste. |
 | | Melt three tablespoons butter, add three tablespoons flour, and pour on one cup rich chicken stock and one-half cup heavy cream. |
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