Little dinners, how to serve them with elegance and economyKing, 1874 - 265 páginas |
Dentro del libro
Resultados 6-10 de 59
Página 41
... thick , but not as English cooks are so fond of thickening , with uncooked flour . The second that the game shall be made hot through , but not boiled or even simmered . In the case of a salmi of wild duck this last rule must be ...
... thick , but not as English cooks are so fond of thickening , with uncooked flour . The second that the game shall be made hot through , but not boiled or even simmered . In the case of a salmi of wild duck this last rule must be ...
Página 43
... thick at the bottom of a tart - dish . Make a custard as follows : -Pour on the yolks of four or five eggs half a pint of boiling cream or milk , stir it over a slow fire until it becomes thick , taking care it does not curdle ; sweeten ...
... thick at the bottom of a tart - dish . Make a custard as follows : -Pour on the yolks of four or five eggs half a pint of boiling cream or milk , stir it over a slow fire until it becomes thick , taking care it does not curdle ; sweeten ...
Página 49
... thick as very good cream . Roulade of Veal . Take about three pounds of the best end of a neck of veal , with a sharp knife remove the bones , lay the meat flat , and sprinkle it over thickly with chopped parsley , sweet herbs , and ...
... thick as very good cream . Roulade of Veal . Take about three pounds of the best end of a neck of veal , with a sharp knife remove the bones , lay the meat flat , and sprinkle it over thickly with chopped parsley , sweet herbs , and ...
Página 50
... thick gravy may be substituted , stir until the vegetable becomes dry , make any nice little mould , not larger than an egg - cup , very hot , and press some of the spinach into it ; turn it out , and repeat the process until you have ...
... thick gravy may be substituted , stir until the vegetable becomes dry , make any nice little mould , not larger than an egg - cup , very hot , and press some of the spinach into it ; turn it out , and repeat the process until you have ...
Página 59
... thick , and sprinkle them over with pepper and salt , allowing them to remain for an hour or two before cooking . A few drops of oil and vinegar rubbed into the cutlets helps to give them flavour . Put them on a gridiron and cook them ...
... thick , and sprinkle them over with pepper and salt , allowing them to remain for an hour or two before cooking . A few drops of oil and vinegar rubbed into the cutlets helps to give them flavour . Put them on a gridiron and cook them ...
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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