Making Supper - Sunday - Lesson 85
Description
This section is from the book "Lessons In Cooking Through Preparation Of Meals", by Eva Robeeta Robinson. Also available from Amazon: Lessons in Cooking Through Preparation of Meals.
Making Supper - Sunday - Lesson 85
Creamed Sweetbreads On Toast
Devil's Food Cake Preserved Strawberries
Creamed Sweetbreads
Add parboiled sweetbreads broken into small pieces to 2 c Medium White Sauce (4 T butter, 4 T flour, 2 c milk), reheat, and serve on toast.
Cocoa
One-eighth t salt, 3 c milk, I c boiling water, 2 T cocoa, 2 T sugar, 1 t cornstarch. See lesson 2, page 13.
Preparing The Meal
Cook the sweetbreads on Saturday so that all that is necessary on Sunday is to make the White Sauce, which should be cooked about 15 m before supper time. While cooking make the cocoa, then the toast. Cut the cake, pour the strawberries into a berry dish.
Add the sweetbreads to the White Sauce. Dip each slice of toast quickly into boiling salted water, place on a platter, and pour the Creamed Sweetbreads over them.
Continue to:
My Books
