Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
Dentro del libro
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Página x
... flavour and succulence . It has been said when things are at their worst they begin to mend ; let us hope , then , our culinary miseries have culminated , and that , with the esta- blishment of a national school for cookery , a new ...
... flavour and succulence . It has been said when things are at their worst they begin to mend ; let us hope , then , our culinary miseries have culminated , and that , with the esta- blishment of a national school for cookery , a new ...
Página xx
... Flavour 243 Garlic Extract 252 Extract of Lemon Peel 243 Shalot Vinegar . 253 Lemon Syrup 243 • Tarragon Vinegar . 253 Capillaire or Simple Syrup 244 Chili Vinegar 253 • Raspberry Syrup 245 Prince Alfred's Sauce 254 Cherry Syrup 245 ...
... Flavour 243 Garlic Extract 252 Extract of Lemon Peel 243 Shalot Vinegar . 253 Lemon Syrup 243 • Tarragon Vinegar . 253 Capillaire or Simple Syrup 244 Chili Vinegar 253 • Raspberry Syrup 245 Prince Alfred's Sauce 254 Cherry Syrup 245 ...
Página xx
... Flavour 243 Garlic Extract 252 Extract of Lemon Peel . 243 • Shalot Vinegar . 253 Lemon Syrup 243 Tarragon Vinegar . 253 Capillaire or Simple Syrup 244 • Chili Vinegar 253 • Raspberry Syrup Cherry Syrup Raspberry Vinegar INDEX . 245 ...
... Flavour 243 Garlic Extract 252 Extract of Lemon Peel . 243 • Shalot Vinegar . 253 Lemon Syrup 243 Tarragon Vinegar . 253 Capillaire or Simple Syrup 244 • Chili Vinegar 253 • Raspberry Syrup Cherry Syrup Raspberry Vinegar INDEX . 245 ...
Página 3
... flavour or nourishment , and whenever possible to augment both . This , especially in the case of vegetables , is but little understood in England , where their use and value are , by cooks at least , so under - rated that care or ...
... flavour or nourishment , and whenever possible to augment both . This , especially in the case of vegetables , is but little understood in England , where their use and value are , by cooks at least , so under - rated that care or ...
Página 4
... flavour , leaving only a mass of watery pulp , which , if eaten with meat , destroys its savour and relish . The use of that inexpensive article a vegetable presser is compara- tively rare , and it is not easy to press out all the water ...
... flavour , leaving only a mass of watery pulp , which , if eaten with meat , destroys its savour and relish . The use of that inexpensive article a vegetable presser is compara- tively rare , and it is not easy to press out all the water ...
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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