Margaret Sim's CookeryW. Blackwood, 1883 - 265 páginas |
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Página 8
... nutmeg , then pound for other five minutes ; form into small round balls the size of a nutmeg , and poach them in boiling stock for three minutes , and add them to the soup ; also a few pieces of the meat of the head , cut about two ...
... nutmeg , then pound for other five minutes ; form into small round balls the size of a nutmeg , and poach them in boiling stock for three minutes , and add them to the soup ; also a few pieces of the meat of the head , cut about two ...
Página 14
... nutmeg ; moisten with a pint of white stock ; boil gently for half an hour ; rub the purée through a hair - sieve ; pour it into a soup - pot . Add a pint of good stock and a little sweet cream ; stir it over the fire until it boils ...
... nutmeg ; moisten with a pint of white stock ; boil gently for half an hour ; rub the purée through a hair - sieve ; pour it into a soup - pot . Add a pint of good stock and a little sweet cream ; stir it over the fire until it boils ...
Página 16
... nutmeg , pepper , and salt . Boil gently for an hour ; rub through a sieve ; re- move the purée into a stew - pan ; stir it over the fire till hot . Add a pint of cream ; serve with bread cut into dice , and fried . Victoria Soup . Wash ...
... nutmeg , pepper , and salt . Boil gently for an hour ; rub through a sieve ; re- move the purée into a stew - pan ; stir it over the fire till hot . Add a pint of cream ; serve with bread cut into dice , and fried . Victoria Soup . Wash ...
Página 18
... nutmeg , a pinch of cayenne , and a teaspoonful of anchovy ; stir over the fire during a quarter of an hour's gentle boiling , and add the liquor . Cut the oysters each into halves ; pour the hot soup over them in the tureen ; add a ...
... nutmeg , a pinch of cayenne , and a teaspoonful of anchovy ; stir over the fire during a quarter of an hour's gentle boiling , and add the liquor . Cut the oysters each into halves ; pour the hot soup over them in the tureen ; add a ...
Página 19
... nutmeg , pepper , salt , and an ounce of butter . While the rice is being very slowly simmered , break up a fresh - boiled crab , separating carefully all the meat from the claws , which must be kept in reserve ; pound all the yellow ...
... nutmeg , pepper , salt , and an ounce of butter . While the rice is being very slowly simmered , break up a fresh - boiled crab , separating carefully all the meat from the claws , which must be kept in reserve ; pound all the yellow ...
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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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