Timbale of Veal
From The Swedish, French, American cook book, 1918
Serves 4
Serve with truffle sauce.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 214. The excerpt below is the record exactly as published.
Timbale of Vea! Timbale de Veau ) a la Rydberg Make a rich veal mousse [see recipe: Mousse of A eal a la Euro- peennej. Butter timbale cups and decorate with truffles and Spanish pepper
Cook this with the app: pantry check, scaling, and the assistant.