... 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... À la Mode Cookery: Up-to-date Recipes - Сторінка 28автори: Mrs. De Salis (Harriet Anne) - 1902 - 242 стор.Повний перегляд - Докладніше про цю книгу
| Maria Massey Barringer - 1867 - 136 стор.
...Cold Icing for Cake. Roll, and sift well through a sieve and coarse muslin, a pound of loaf-sugar. Beat the whites of three eggs to a stiff froth, and stir gradually into them the pulverized sugar. Beat it well and flavor with lemon. Or you may take the white... | |
| Mrs. De Salis (Harriet Anne) - 1887 - 72 стор.
...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.... | |
| Mrs. De Salis (Harriet Anne) - 1888 - 88 стор.
...salt, cayenne pepper, and a gill of cream ; when these are 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 ;... | |
| Mrs. De Salis (Harriet Anne) - 1894 - 98 стор.
...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.... | |
| 1896 - 558 стор.
...press all through a sieve. Add the juice and rind of one lemon and stir until cold und slightly thick. Beat the whites of three eggs to a stiff froth and stir into the peaches, beat until stiff, then pour into a mould to harden. Serve witk peach or vanilla sauce.... | |
| The Chicago Record - 1896 - 616 стор.
...gelatine. Stir until perfectly dissolved, then strain and set the dish in ice water to cool. When cold beat the whites of three eggs to a stiff froth and stir into the thickening gelatine. Beat until the whole is a solid foam stiff enough to retain its shape.... | |
| Mrs. Alfred Praga - 1901 - 234 стор.
...together with a little very finely grated lemon-peel, and, if thought required, a little more sugar. Whip the whites of three eggs to a stiff froth, and stir them very lightly into the other ingredients. Have ready a souffle mould which has been rinsed out with... | |
| Charles Herman Senn - 1901 - 280 стор.
...sieve. Put the puree into a small stewpan, stir in two yolks of eggs and two small chopped truffles ; beat the whites of three eggs to a stiff froth, and stir in lightly. Fill some paper or china souffle cases with this preparation, and bake in a moderate oven... | |
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