À la Mode Cookery: Up-to-date RecipesLongmans, 1902 - 242 стор. |
З цієї книги
Результати 1-5 із 37
Сторінка 8
... Beat up four eggs and mix them with the cooled vegetables , add half an ounce of grated Par- mesan , half a pint of cream , salt and pepper to taste . Thoroughly mix these ingredients ; then put them into a gourmet boiler , and place it ...
... Beat up four eggs and mix them with the cooled vegetables , add half an ounce of grated Par- mesan , half a pint of cream , salt and pepper to taste . Thoroughly mix these ingredients ; then put them into a gourmet boiler , and place it ...
Сторінка 13
... Beat up the yolks of two eggs with two table - spoonfuls of cream , and stir in , and then strain the mixture into another basin . Remove the stewpan from the fire and let it cool ; when cool , add gradually three table - spoonfuls of ...
... Beat up the yolks of two eggs with two table - spoonfuls of cream , and stir in , and then strain the mixture into another basin . Remove the stewpan from the fire and let it cool ; when cool , add gradually three table - spoonfuls of ...
Сторінка 27
... Beat up a table- spoonful of lemon - juice , one of salad oil , and a little cold water , with the yolk of one egg , a small tea- spoonful of anchovy sauce and a dust of cayenne pepper ; then work in sufficient flour to make , with the ...
... Beat up a table- spoonful of lemon - juice , one of salad oil , and a little cold water , with the yolk of one egg , a small tea- spoonful of anchovy sauce and a dust of cayenne pepper ; then work in sufficient flour to make , with the ...
Сторінка 28
... Beat up an egg , season with a trifle of cayenne , and dip the oysters into the egg and then into biscuit powder . Make the butter in the sauté - pan boiling , then drop in the oysters and fry them till they are a pale gold colour , and ...
... Beat up an egg , season with a trifle of cayenne , and dip the oysters into the egg and then into biscuit powder . Make the butter in the sauté - pan boiling , then drop in the oysters and fry them till they are a pale gold colour , and ...
Сторінка 29
... two yolks of eggs one at a time , a little salt , cayenne pepper , a gill of cream , and half a pint of whipped aspic jelly . When these are well mixed beat the whites of three eggs to a stiff froth , and stir them into FISH 29.
... two yolks of eggs one at a time , a little salt , cayenne pepper , a gill of cream , and half a pint of whipped aspic jelly . When these are well mixed beat the whites of three eggs to a stiff froth , and stir them into FISH 29.
Інші видання - Показати все
À La Mode Cookery; Up-to-date Recipes Mrs (harriet Anne) de Salis Попередній перегляд недоступний - 2023 |
Загальні терміни та фрази
add half anchovy arrange aspic cream aspic jelly bake Beat boil bouquet garni bread-crumbs brown butter cake carrot castor sugar centre chervil chicken chopped aspic cloves colour cooked croûtons cucumber curaçoa cutlets dessert-spoonful dish Espagnole sauce fill fillets fire fish forcemeat fried garnish gravy half a pint half a pound hour inch juice lemon lemon-juice little salt lobster lobster coral mayonnaise meat milk minced minutes mixture mould mushrooms onion orange ounce of butter oven oysters pale aspic parsley pepper and salt place on ice Plate port wine prawns puff paste purée put on ice quarter round salad salt and pepper salt to taste saucepan savoury serve shalot sieve simmer slices soup spoonful sprinkle stew stewpan stir strain Suprême sauce sweetbreads Take tarragon tea-spoonful thick tomato truffles turn veal vegetables velouté sauce vinegar whipped cream white sauce yolks of eggs
Популярні уривки
Сторінка 115 - Bring with thee airs from heaven or blasts from hell, Be thy intents wicked or charitable, Thou comest in such a questionable shape That I will speak to thee: I'll call thee Hamlet, King, father, royal Dane: O, answer me!
Сторінка 134 - ... then put them in a stewpan with a quarter of a pound of lean ham and two ounces of butter. Fry them, but not very brown. Add half a pint of vinegar, and let it boil till quite reduced ; then stir in three ounces of flour and three pints of stock.
Сторінка 141 - Tis the dessert that graces all the feast, For an ill end disparages the rest: A thousand things well done, and one forgot, Defaces obligation by that blot. Make your transparent sweet-meats truly nice, With Indian sugar and Arabian spice : And let your various creams encircled be With swelling fruit just ravish'd from the tree.
Сторінка 182 - Roll rock oysters in yolk of egg, then dip them in grated bread-crumbs, and white pepper one by one and fry them in butter. Serve with white sauce in which the liquor from the oysters has been strained, and the juice of a lemon.
Сторінка 52 - Garlic. Shalot. Onion. Chives. Chervil. Jamaica pepper, in fine powder, or two or three cloves. The first column contains the articles of which the forcemeat may be made, without any striking flavour ; and to those may be added some of the different ingredients of the second column, to vary the taste. Forcemeat, to force Fowls or Meat. Shred a little ham, or gammon, some cold veal, or fowl, some beef-suet, a small quantity of onion, some parsley, very little lemon-peel, salt, nutmeg, or pounded,...
Сторінка 43 - And I will his godfather be ; Prepare then a feast, and none of the least, For we will be merry,
Сторінка 28 - ... together till it thickens, and the flour is well cooked. Put this sauce and the pounded oysters into a mortar and pound them well together, adding two yolks of eggs one at a time, a little salt, cayenne pepper, and a quarter of a pint of cream. When these are all thoroughly mixed, beat three whites of egg to a stiff froth and stir them into the mixture very lightly ; then put in the oysters. Butter the mould, pour in the mixture, cover it with buttered paper and steam it gently for half an hour....
Сторінка 209 - Vi hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked...
Сторінка 13 - Grisamber-steamed ; all fish from sea or shore Freshet or purling brook, of shell or fin, And exquisitest name, for which was drained Pontus, and Lucrine bay, and Afric coast.