Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
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Página 22
... pinch of celery- seed tied in muslin . When done , strain the soup and press the meat and vegetables well with the back of a spoon , so as to extract all the moisture from them . Let the soup stand until cool enough to remove every ...
... pinch of celery- seed tied in muslin . When done , strain the soup and press the meat and vegetables well with the back of a spoon , so as to extract all the moisture from them . Let the soup stand until cool enough to remove every ...
Página 23
... pinch of salt , and a grain of cayenne - pepper ; work the mixture over the fire until it is smooth and compact , then take about half its weight in preserved lobster and mix together into a paste . If more convenient , a dessert ...
... pinch of salt , and a grain of cayenne - pepper ; work the mixture over the fire until it is smooth and compact , then take about half its weight in preserved lobster and mix together into a paste . If more convenient , a dessert ...
Página 24
Mary Hooper (writer on cookery.) anchovy , a pinch of pepper and salt , and an ounce of fresh butter . Bake for about an hour , basting the fish fre- quently with the liquor , taking care it does not become the least brown . Have ready ...
Mary Hooper (writer on cookery.) anchovy , a pinch of pepper and salt , and an ounce of fresh butter . Bake for about an hour , basting the fish fre- quently with the liquor , taking care it does not become the least brown . Have ready ...
Página 32
... pinch of dried parsley and sweet herbs , salt and pepper , mix with an egg and half a tea- spoonful of essence of anchovy . Make half a pint of thin melted butter , squeeze into it the juice of half a lemon , pepper and salt lightly ...
... pinch of dried parsley and sweet herbs , salt and pepper , mix with an egg and half a tea- spoonful of essence of anchovy . Make half a pint of thin melted butter , squeeze into it the juice of half a lemon , pepper and salt lightly ...
Página 33
... pinch of mustard mixed in a dessert- spoonful of Prince Alfred's sauce ( page 254 ) , or other sauce of the same kind . Pour round the cutlets and serve . Cauliflower au gratin . Wash a fine head of cauliflower . If placed in a pan of ...
... pinch of mustard mixed in a dessert- spoonful of Prince Alfred's sauce ( page 254 ) , or other sauce of the same kind . Pour round the cutlets and serve . Cauliflower au gratin . Wash a fine head of cauliflower . If placed in a pan of ...
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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