Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
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Página xx
... Peel 242 Colouring . 252 Almond Flavour 243 Garlic Extract 252 Extract of Lemon Peel 243 Shalot Vinegar . 253 Lemon Syrup 243 • Tarragon Vinegar . 253 Capillaire or Simple Syrup 244 Chili Vinegar 253 • Raspberry Syrup 245 Prince ...
... Peel 242 Colouring . 252 Almond Flavour 243 Garlic Extract 252 Extract of Lemon Peel 243 Shalot Vinegar . 253 Lemon Syrup 243 • Tarragon Vinegar . 253 Capillaire or Simple Syrup 244 Chili Vinegar 253 • Raspberry Syrup 245 Prince ...
Página xx
... Peel 242 Colouring . 252 Almond Flavour 243 Garlic Extract 252 Extract of Lemon Peel . 243 • Shalot Vinegar . 253 Lemon Syrup 243 Tarragon Vinegar . 253 Capillaire or Simple Syrup 244 • Chili Vinegar 253 • Raspberry Syrup Cherry Syrup ...
... Peel 242 Colouring . 252 Almond Flavour 243 Garlic Extract 252 Extract of Lemon Peel . 243 • Shalot Vinegar . 253 Lemon Syrup 243 Tarragon Vinegar . 253 Capillaire or Simple Syrup 244 • Chili Vinegar 253 • Raspberry Syrup Cherry Syrup ...
Página 26
... peel in the usual manner ; then trim into the shape of eggs , all as nearly of a size as possible . Put into a tin baking - dish two ounces of butter , lard , or dripping , with a little pepper and salt ; when the fat is melted , put in ...
... peel in the usual manner ; then trim into the shape of eggs , all as nearly of a size as possible . Put into a tin baking - dish two ounces of butter , lard , or dripping , with a little pepper and salt ; when the fat is melted , put in ...
Página 28
... peel of the lemons and the strained juice , stir all together until it becomes as thick as honey . This mixture , covered down like jam , will keep in a cool dry place for some months . Chestnut Cream . Take a dozen fine chestnuts ...
... peel of the lemons and the strained juice , stir all together until it becomes as thick as honey . This mixture , covered down like jam , will keep in a cool dry place for some months . Chestnut Cream . Take a dozen fine chestnuts ...
Página 35
... peel is an improvement to the pudding , it should be placed at the bottom of the basin . This pudding is best steamed , and should be ready in an hour and a quarter ; if , however , it must be boiled , it should be done very slowly ...
... peel is an improvement to the pudding , it should be placed at the bottom of the basin . This pudding is best steamed , and should be ready in an hour and a quarter ; if , however , it must be boiled , it should be done very slowly ...
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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