Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 172
KIDNEYS À LA TERRAPIN
ОглавлениеParboil, drain, wipe, and cut into dice. Reheat in cream sauce, to which hard-boiled eggs, cut fine, and minced parsley are added. Serve on toast.
Parboil, drain, wipe, and cut into dice. Reheat in cream sauce, to which hard-boiled eggs, cut fine, and minced parsley are added. Serve on toast.
