Margaret Sim's CookeryW. Blackwood, 1883 - 265 páginas |
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Página 4
... yolks of eggs and a break- fast - cupful of boiling milk , seasoned with a little pepper and salt . Butter a pudding - mould and pour the custard into it ; place it in a pan with boiling water , but not on any account to boil after it ...
... yolks of eggs and a break- fast - cupful of boiling milk , seasoned with a little pepper and salt . Butter a pudding - mould and pour the custard into it ; place it in a pan with boiling water , but not on any account to boil after it ...
Página 8
... yolks in a mortar , drop in the white of one egg , a pinch of pepper and salt , the grating of a 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 ...
... yolks in a mortar , drop in the white of one egg , a pinch of pepper and salt , the grating of a 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 ...
Página 15
... yolks of two eggs ; add to them a teacupful of sweet cream ; then pour both into the tureen . Take a ladleful of boiling soup ; pour it in amongst the eggs and cream , stirring all the time ; then pour in the whole , and stir a little ...
... yolks of two eggs ; add to them a teacupful of sweet cream ; then pour both into the tureen . Take a ladleful of boiling soup ; pour it in amongst the eggs and cream , stirring all the time ; then pour in the whole , and stir a little ...
Página 37
... yolks of eggs , a little lemon - juice , and some chopped parsley ; add the oysters , cut up ; stir all together over the fire for a few minutes , and fill some scallop - shells with this preparation ; cover them over with a thick ...
... yolks of eggs , a little lemon - juice , and some chopped parsley ; add the oysters , cut up ; stir all together over the fire for a few minutes , and fill some scallop - shells with this preparation ; cover them over with a thick ...
Página 38
... ; to these add the yolks of two raw eggs , well beaten ; mix and roll it out to the thickness of half an inch ; cut it into shapes , and fry it in butter or dripping . SAUCE S. Plain Butter Sauce . TAKE four ounces of 38 FISH .
... ; to these add the yolks of two raw eggs , well beaten ; mix and roll it out to the thickness of half an inch ; cut it into shapes , and fry it in butter or dripping . SAUCE S. Plain Butter Sauce . TAKE four ounces of 38 FISH .
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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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