À la Mode Cookery: Up-to-date RecipesLongmans, 1902 - 242 стор. |
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Сторінка 6
... half a pint of white stock . Add the calves ' tails and cook till the bottom of the stewpan shows a light glaze ; keep stirring ; then add a couple of ounces of flour , which must be well stirred in ; then add a quart of white stock ...
... half a pint of white stock . Add the calves ' tails and cook till the bottom of the stewpan shows a light glaze ; keep stirring ; then add a couple of ounces of flour , which must be well stirred in ; then add a quart of white stock ...
Сторінка 8
... half a pint of fish stock , and let all boil gently for half an hour ; then skim well and remove the pan from the stove and let it cool . Beat up four eggs and mix them with the cooled vegetables , add half an ounce of grated Par- mesan , ...
... half a pint of fish stock , and let all boil gently for half an hour ; then skim well and remove the pan from the stove and let it cool . Beat up four eggs and mix them with the cooled vegetables , add half an ounce of grated Par- mesan , ...
Сторінка 11
... half a pound of them to one pint of broth . Chop them up with a Spanish onion , also cut up small ; put them into the boiling stock , and boil hard for a quarter of an hour . Then pass all through a sieve ; add a thickening of flour ...
... half a pound of them to one pint of broth . Chop them up with a Spanish onion , also cut up small ; put them into the boiling stock , and boil hard for a quarter of an hour . Then pass all through a sieve ; add a thickening of flour ...
Сторінка 12
... ounces of finely minced tomatoes , two cloves , half a pound of fresh butter , and boil all together till cooked . Take three ... half a teacupful of Scotch barley till tender in a quart of good mutton ... pint of white I 2 COOKERY À LA MODE.
... ounces of finely minced tomatoes , two cloves , half a pound of fresh butter , and boil all together till cooked . Take three ... half a teacupful of Scotch barley till tender in a quart of good mutton ... pint of white I 2 COOKERY À LA MODE.
Сторінка 13
... pint of white stock on to boil in a stew- pan ; then take one ounce of ... quarter of a pint of pea - powder , a little salt , and a gallon of water . Boil ... half hours very slowly , serve on a dish with the trotters round , put the ...
... pint of white stock on to boil in a stew- pan ; then take one ounce of ... quarter of a pint of pea - powder , a little salt , and a gallon of water . Boil ... half hours very slowly , serve on a dish with the trotters round , put the ...
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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.