Margaret Sim's CookeryW. Blackwood, 1883 - 265 páginas |
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Página 10
... drain them ; place them in a soup - pan with half a pound of onions , a little tarragon and chervil , a piece of sugar , and a pinch of pepper ; fill up with game stock . Boil gently until the celery is thoroughly done , and serve ...
... drain them ; place them in a soup - pan with half a pound of onions , a little tarragon and chervil , a piece of sugar , and a pinch of pepper ; fill up with game stock . Boil gently until the celery is thoroughly done , and serve ...
Página 17
... ; return the soup to the pan , and skim it well ; add pepper and salt to taste . Send to table with toasted bread cut in small squares , and bruised dry mint , separately . B Oyster Soup . Scald , drain , and beard four SOUPS . 17.
... ; return the soup to the pan , and skim it well ; add pepper and salt to taste . Send to table with toasted bread cut in small squares , and bruised dry mint , separately . B Oyster Soup . Scald , drain , and beard four SOUPS . 17.
Página 18
... drain it , and add to the stock with the pieces of meat : season with pep- per and salt . When about to dish , add about half a pint of cream . Lobster Soup . First cut up very small the following ingredients : one carrot , onion ...
... drain it , and add to the stock with the pieces of meat : season with pep- per and salt . When about to dish , add about half a pint of cream . Lobster Soup . First cut up very small the following ingredients : one carrot , onion ...
Página 22
... drain and dish them up in a ring . Sauce over with ravigote sauce Salmon au Gratin . Take some pieces of cold boiled salmon ; put them on a flat dish ; season with pepper and salt , and a little catsup : grate a little Parmesan cheese ...
... drain and dish them up in a ring . Sauce over with ravigote sauce Salmon au Gratin . Take some pieces of cold boiled salmon ; put them on a flat dish ; season with pepper and salt , and a little catsup : grate a little Parmesan cheese ...
Página 29
... drain the fish on a cloth to absorb all grease ; dish it upon a napkin with some fried parsley , and serve either Dutch , shrimp , or anchovy sauce . Stuffed Soles . Bone a sole ; stuff with plain stuffing , and bake it ; when done ...
... drain the fish on a cloth to absorb all grease ; dish it upon a napkin with some fried parsley , and serve either Dutch , shrimp , or anchovy sauce . Stuffed Soles . Bone a sole ; stuff with plain stuffing , and bake it ; when done ...
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Palavras e frases frequentes
add a little anchovy arrowroot bake basin beat beaten béchamel sauce beef boiling water braise bread bread-crumbs brown brown sauce carrots celery cloth cold water cover Crown 8vo cutlets dish drain Edition eggs Fcap fillets flour four ounces fowl fresh butter fried garnish glaze gravy hair-sieve half a pint half a pound half an hour inch jelly lard liquor little salt meat milk minced mixture mould mushrooms napkin nutmeg onions ounces of butter ounces of flour oven oysters parboil Parmesan cheese parsley pepper and salt piece of butter pint of cream port wine pound of sugar pounded sugar Pudding roast round season with pepper serve hot shallot sieve six ounces skim skin slices slightly soup spoonful sprinkle stew stew-pan stir stove strain sweetbreads table-spoonful Take teaspoonful thick truffles twenty minutes veal vinegar vols white sauce yolks yolks of eggs
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