Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
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Página vii
... of vegetables , and perhaps a pudding to follow , is the usual every - day dinner . Now there are few stomachs which are not unduly taxed by the quantity of animal food required to stay the cravings of hunger , and it is beyond PREFACE .
... of vegetables , and perhaps a pudding to follow , is the usual every - day dinner . Now there are few stomachs which are not unduly taxed by the quantity of animal food required to stay the cravings of hunger , and it is beyond PREFACE .
Página 16
... quantity required of them , more ex- pensive in the long run than fine English or even Ameri- can cheese . It is customary now to serve these last grated , but whenever this is done small square cut pieces should be handed on the same ...
... quantity required of them , more ex- pensive in the long run than fine English or even Ameri- can cheese . It is customary now to serve these last grated , but whenever this is done small square cut pieces should be handed on the same ...
Página 24
... quantity of good white stock , with the juice of a lemon ; or the bone taken out of the fish may be boiled and gravy made that will answer well for the purpose . A very small turbot may be cooked whole in this manner , and a brill is ...
... quantity of good white stock , with the juice of a lemon ; or the bone taken out of the fish may be boiled and gravy made that will answer well for the purpose . A very small turbot may be cooked whole in this manner , and a brill is ...
Página 27
... quantity , and melt on each just sufficient butter to cover them , divide the omelet mixture pretty equally , and bake in a quick oven until well set . They should be done in ten minutes . Turn the omelet on to a hot dish , and spread ...
... quantity , and melt on each just sufficient butter to cover them , divide the omelet mixture pretty equally , and bake in a quick oven until well set . They should be done in ten minutes . Turn the omelet on to a hot dish , and spread ...
Página 32
... quantity of finely sifted bread - crumbs and raspings highly seasoned with pepper and salt . Fry them quickly in a little butter , first on one side until a nice brown and then on the other . Sauce Robert . Fry the veal bones and ...
... quantity of finely sifted bread - crumbs and raspings highly seasoned with pepper and salt . Fry them quickly in a little butter , first on one side until a nice brown and then on the other . Sauce Robert . Fry the veal bones and ...
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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