Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
Dentro del libro
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Página 15
... round the neck of the bottle , and that the mustard - pot has been recently replenished . Table napkins should be as fine and large as can be afforded , and be neatly folded , so as to enclose a piece of light bread or French dinner ...
... round the neck of the bottle , and that the mustard - pot has been recently replenished . Table napkins should be as fine and large as can be afforded , and be neatly folded , so as to enclose a piece of light bread or French dinner ...
Página 26
... round it half - a - dozen small onions cut in quarters , and a cupful of very strong , highly - seasoned gravy ; cover the pan closely , then let it simmer very slowly for three - quarters of an hour , or until the bird is tender . Take ...
... round it half - a - dozen small onions cut in quarters , and a cupful of very strong , highly - seasoned gravy ; cover the pan closely , then let it simmer very slowly for three - quarters of an hour , or until the bird is tender . Take ...
Página 28
... round the base some syrup of cherries slightly flavoured with vanilla . Soak a few dried cherries in brandy for an hour , and place at equal distances round the cream . If cherry - syrup is not attainable , currant - jelly made into a ...
... round the base some syrup of cherries slightly flavoured with vanilla . Soak a few dried cherries in brandy for an hour , and place at equal distances round the cream . If cherry - syrup is not attainable , currant - jelly made into a ...
Página 33
... round the cutlets and serve . Cauliflower au gratin . Wash a fine head of cauliflower . If placed in a pan of lukewarm water , with the flower downwards , any insect in it will get into the water . The usual method of adding salt to the ...
... round the cutlets and serve . Cauliflower au gratin . Wash a fine head of cauliflower . If placed in a pan of lukewarm water , with the flower downwards , any insect in it will get into the water . The usual method of adding salt to the ...
Página 34
... round the dish the gravy that may be in the pan , as some epicures prefer this , others like a good beef gravy flavoured with port wine . As tastes vary so much , it is best to have a boat of good plain beef gravy , and another of liver ...
... round the dish the gravy that may be in the pan , as some epicures prefer this , others like a good beef gravy flavoured with port wine . As tastes vary so much , it is best to have a boat of good plain beef gravy , and another of liver ...
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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