Chapter XV · Relevés and Entrées · No. 1419b
Built upon: No. 1419Jambon à la Prague sous la Cendre
1419b—Jambon de Prague à la Norfolk
Prepare a ham as in No. 1419, Jambon à la Prague sous la Cendre. Serve each slice of it with one collop of braised veal sweetbread and one tablespoonful of fresh peas à la paysanne.
Send as an adjunct the braising-liquor of the veal sweetbread.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1419b, p. 466. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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