À la Mode Cookery: Up-to-date RecipesLongmans, 1902 - 242 стор. |
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Сторінка 4
... keep the flavours equal and not to allow any one in par- ticular to predominate . Salt is best added just before taking the soup off the stove , as it is apt to harden the meat and prevent the flow of the juices . Fat should never find ...
... keep the flavours equal and not to allow any one in par- ticular to predominate . Salt is best added just before taking the soup off the stove , as it is apt to harden the meat and prevent the flow of the juices . Fat should never find ...
Сторінка 6
... keep stirring ; then add a couple of ounces of flour , which must be well stirred in ; then add a quart of white stock , stir every now and then till it boils , skim well , and then let it simmer till the tails are tender . Take out the ...
... keep stirring ; then add a couple of ounces of flour , which must be well stirred in ; then add a quart of white stock , stir every now and then till it boils , skim well , and then let it simmer till the tails are tender . Take out the ...
Сторінка 10
... Keep stirring all the time . Add pepper and salt to taste . Let it cool , then add the yolks of two eggs well beaten , a gill of cream , strain into the soup , and stir over the fire till it is smooth and as thick as cream./ But be sure ...
... Keep stirring all the time . Add pepper and salt to taste . Let it cool , then add the yolks of two eggs well beaten , a gill of cream , strain into the soup , and stir over the fire till it is smooth and as thick as cream./ But be sure ...
Сторінка 13
... keep the tongue in its proper place . Lay the head in a saucepan with two pounds of scrag of mutton , a breakfast - cupful of barley , a quarter of a pint of pea - powder , a little salt , and a gallon of water . Boil gently , carefully ...
... keep the tongue in its proper place . Lay the head in a saucepan with two pounds of scrag of mutton , a breakfast - cupful of barley , a quarter of a pint of pea - powder , a little salt , and a gallon of water . Boil gently , carefully ...
Сторінка 17
... keeping up our bodily vigour , carbon gives heat and strength , whilst phosphorus feeds the brain . The Germans consider that without phosphorus ' there is no thought , ' and the Jews , who are famous for their acute mental perceptions ...
... keeping up our bodily vigour , carbon gives heat and strength , whilst phosphorus feeds the brain . The Germans consider that without phosphorus ' there is no thought , ' and the Jews , who are famous for their acute mental perceptions ...
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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
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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.