Decorated
From Hand-book of practical cookery, for ladies and professional cooks (1868).
Source and licence
From Hand-book of practical cookery, for ladies and professional cooks (1868), printed page 204, digitised by the Internet Archive: https://archive.org/details/b20417366
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- one slice of truffle
- a slice of sweetbread
Method
- EvQxj piece of roasted veal may be decorated with skewers, either served ait jus or in any of the above ways.
- The skewers are first run through either of the following and then stuck into the piece of meat : slices of truffles ;
- chicken-combs, prepared as for garniture ;
- slices of sweetbreads or whole ones, prepared au jus ;
- quenelles of chicken or of veal ;
- slices of carrots, turnips, beets, all prepared au jus ;
- and mushrooms.
- One, two, three, or more to every skewer;
- for instance: one slice of truffle, then one of turnip, a chicken-comb, then a slice of sweetbread or a whole one, and then stick iu the meat From