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No 115 Animelle Lardellate (Sweetbread)

(Sauces) - (The Cook's Decameron: A Study In Taste For Italian Dishes)

Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of
Blanch two sweetbreads, lard them, and cook them very slowly in
good stock. Skim the stock and reduce it to a glaze to cover the
sweetbreads. Then cut them into three or four pieces and arrange
them round a dish, but see that the larding is well glazed over.
In the centre of the dish place a piece of bread in the shape of a
cup and fill this with a macedoine of vegetables.

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