Читать книгу The New Galt Cook Book - Various - Страница 39

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Prepare sweet-breads as for cooking in any other form. Salt, stew in as much water as there is soup required. When done remove sweet-breads from liquid, when cold chop finely and put back in liquid, let it come to a good boil, pour this quickly upon the yelk of an egg beaten up with a tablespoonful of cold water. Stir while pouring to prevent curding.