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SWEETBREADS STEWED WHITE

(Introductory Remarks.) - (The Jewish Manual)







After soaking and blanching, stew them in veal gravy, and season with
celery, pepper, salt, nutmeg, a little mace, and a piece of lemon
peel, they should be served with a fine white sauce, the gravy in
which they are stewed will form the basis for it, with the addition
of yolks of eggs and mushroom essence; French cooks would adopt the
_velouté_ or _bechamél_ sauce; Jerusalem artichokes cut the size of
button mushrooms, are a suitable accompaniment as a garnish.











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