Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
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Página xvi
... Fry 79 Lemon Sponge . Neck of Venison 80 Sorrel Soup 85 Brussels Sprouts Baked Haddock 85 Victoria Pudding Stewed Knuckle of Veal 86 Lemon Cream Roasted Rabbit 87 OCTOBER . Veal Broth 93 Tomato Sauce Fillets of Cod 93 Braised Partridges ...
... Fry 79 Lemon Sponge . Neck of Venison 80 Sorrel Soup 85 Brussels Sprouts Baked Haddock 85 Victoria Pudding Stewed Knuckle of Veal 86 Lemon Cream Roasted Rabbit 87 OCTOBER . Veal Broth 93 Tomato Sauce Fillets of Cod 93 Braised Partridges ...
Página xvii
... Fried Sole à la Hollandaise 139 Cod Roe à la Hollandaise Boiled Haddock with Mush- Another Way rooms 139 Scolloped Cod Roe • Eels à la Reine ' 140 Fish Balls Baked Whiting . 140 a Fillet Steaks with Potato Chips 149 Breast of Lamb ...
... Fried Sole à la Hollandaise 139 Cod Roe à la Hollandaise Boiled Haddock with Mush- Another Way rooms 139 Scolloped Cod Roe • Eels à la Reine ' 140 Fish Balls Baked Whiting . 140 a Fillet Steaks with Potato Chips 149 Breast of Lamb ...
Página xviii
... Fried Calf's Head 168 Bread 150 Veal Cutlets à la Polonaise 169 Beef Olives 151 . Chump End of Loin of Veal 170 Rump Steak Pudding 151 Rechauffé of Roast Veal · 170 Beef or Mutton Puffs 152 Fricassee of Knuckle of Veal 171 Cottage Pie ...
... Fried Calf's Head 168 Bread 150 Veal Cutlets à la Polonaise 169 Beef Olives 151 . Chump End of Loin of Veal 170 Rump Steak Pudding 151 Rechauffé of Roast Veal · 170 Beef or Mutton Puffs 152 Fricassee of Knuckle of Veal 171 Cottage Pie ...
Página xix
... Fried Mushrooms . 194 Vegetable Marrow Stuffed 192 Stewed Mushrooms 195 Stuffed Tomatoes 193 Salad 196 • Purée of ... Fried Bread . 204 Cheese Crab 209 Fried Bread Crumbs 205 PUDDINGS , CREAMS , & c . Remarks on Pudding Making 213 ...
... Fried Mushrooms . 194 Vegetable Marrow Stuffed 192 Stewed Mushrooms 195 Stuffed Tomatoes 193 Salad 196 • Purée of ... Fried Bread . 204 Cheese Crab 209 Fried Bread Crumbs 205 PUDDINGS , CREAMS , & c . Remarks on Pudding Making 213 ...
Página 5
... fried they should first be parboiled , then no unpleasant con- sequences after eating them need be apprehended . The water in which onions are boiled should never be thrown away , it is a useful addition to soups and gravies . There is ...
... fried they should first be parboiled , then no unpleasant con- sequences after eating them need be apprehended . The water in which onions are boiled should never be thrown away , it is a useful addition to soups and gravies . There is ...
Palavras e frases frequentes
anchovy apple sauce apples bacon bake basin beaten beef boiling water bones bottle brandy butter sauce carrot cayenne pepper chopped parsley cold water colour cooked corn-flour cover Crown 8vo crumbs crust curaçoa custard cutlets dish drain eggs fillet fire fish flavour flour forcemeat fowl fried bread gravy half a pint half a pound inch thick layer let it boil let it simmer let it stand lightly liqueur liquor little butter loaf-sugar macaroni meat minced mushrooms mutton nice brown nutmeg onions ounce of butter peel pepper and salt perfectly tender pieces pinch of salt pint of milk pint of water port wine potatoes pudding purée quantity quart quarter recipe rice roasting roll round seasoned with pepper serve shalot sherry sifted sugar skim slices soup spoonful stew stewpan stir strain suet sweeten syrup tablespoonful tart-dish teaspoonful thicken veal vegetables vinegar vols yolks
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