Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 202
No. 166. Potage aux Queues de veau (clair).
ОглавлениеProceed exactly as in the last, but instead of lamb use veal, for stock, cut four calves’ tails in pieces half an inch long, allow more time to stew, being larger, but finish the same way.
