Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
Dentro del libro
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Página vi
... fish and meat , although of prime quality , are unfit for perfectly plain cooking , are consequently to be had at a moderate cost , and may be made into elegant and delicious dishes . But supposing the question of expense to be satis ...
... fish and meat , although of prime quality , are unfit for perfectly plain cooking , are consequently to be had at a moderate cost , and may be made into elegant and delicious dishes . But supposing the question of expense to be satis ...
Página viii
... fish is too dear . Thus , by greatly diminishing the need of so much exclusively animal diet by providing fitting substi- tutes , the digestive organs and the purse are both saved . Some recipes for dishes which may usefully precede the ...
... fish is too dear . Thus , by greatly diminishing the need of so much exclusively animal diet by providing fitting substi- tutes , the digestive organs and the purse are both saved . Some recipes for dishes which may usefully precede the ...
Página ix
... renders them far more nutri- tious , and is consequently more economical than plain roasting and boiling . There are few among us who cannot vouch for its being often so very plain as to deprive meat , fish , and vegetables , PREFACE . ix.
... renders them far more nutri- tious , and is consequently more economical than plain roasting and boiling . There are few among us who cannot vouch for its being often so very plain as to deprive meat , fish , and vegetables , PREFACE . ix.
Página x
Mary Hooper (writer on cookery.) as to deprive meat , fish , and vegetables , wherever possible , of their flavour and succulence . It has been said when things are at their worst they begin to mend ; let us hope , then , our culinary ...
Mary Hooper (writer on cookery.) as to deprive meat , fish , and vegetables , wherever possible , of their flavour and succulence . It has been said when things are at their worst they begin to mend ; let us hope , then , our culinary ...
Página xv
... fish à la Royale . 31 Roasted Hare 34 Veal Cutlets . 32 Sultana Pudding 35 Sauce Robert 33 Chocolate Soufflé 36 MARCH . Chicken Giblet Soup 39 Salmi of Wild Duck 41 Scolloped Collops 39 Norwood Pudding Rolled Loin of Mutton 40 ...
... fish à la Royale . 31 Roasted Hare 34 Veal Cutlets . 32 Sultana Pudding 35 Sauce Robert 33 Chocolate Soufflé 36 MARCH . Chicken Giblet Soup 39 Salmi of Wild Duck 41 Scolloped Collops 39 Norwood Pudding Rolled Loin of Mutton 40 ...
Términos y frases comunes
anchovy apple sauce apples bacon bake basin beaten beef boiling water bones bottle brandy butter sauce carrot cayenne pepper chopped parsley cold water colour cooked corn-flour cover Crown 8vo crumbs crust curaçoa custard cutlets dish drain eggs fillet fire fish flavour flour forcemeat fowl fried bread gravy half a pint half a pound inch thick layer let it boil let it simmer let it stand lightly liqueur liquor little butter loaf-sugar macaroni meat minced mushrooms mutton nice brown nutmeg onions ounce of butter peel pepper and salt perfectly tender pieces pinch of salt pint of milk pint of water port wine potatoes pudding purée quantity quart quarter recipe rice roasting roll round seasoned with pepper serve shalot sherry sifted sugar skim slices soup spoonful stew stewpan stir strain suet sweeten syrup tablespoonful tart-dish teaspoonful thicken veal vegetables vinegar vols yolks
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