Desserts And Salads
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In our eReader you can find the full English version of the book. Read Desserts And Salads Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Desserts And Salads
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+Beignets à la polonaise. +-- Bake ½ dozen small, thin pancakes, put them on paper and cover each cake with the following cream:--Putin a saucepan 1 tablespoonful flour, 1 cup milk, the yolks of 3eggs, a pinch of salt, 1½ tablespoonfuls sugar, a teaspoonful butterand a little vanilla; stir this over the fire till it begins toboil; remove from the fire and when cold spread it over thepancakes; roll them up, cut into 2 pieces, press the edges together, dip each in egg and bread crumbs and bake in... boiling lard; serve ona napkin dusted with sugar and send fruit sauce to table with them. They may also be dipped into batter and then fried.
459. +Pannequets à la royale. +-- ½ pound sifted flour, 5 ouncesmelted butter, 6 eggs, 1½ cups cream or milk, ⅛ teaspoonful salt and2½ tablespoonfuls sugar; stir the 6 yolks, sugar and salt togetherand add slowly the melted butter, flour and the lukewarm cream; addlastly the 6 whites beaten to a stiff froth; bake this mixture intosmall pancakes the size of a saucer, spread them with fruitmarmalade or jelly, roll them up, lay them together in squares, sprinkle with sugar and hold a red hot shovel over to glaze; arrangethem on a dish in two rows over each other and serve with sabayon oforanges or wine chaudeau.
What to read after Desserts And Salads?
You can find similar books in the "Read Also" column, or choose other free books by Lemcke Gesine to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
+Beignets à la polonaise. +-- Bake ½ dozen small, thin pancakes, put them on paper and cover each cake with the following cream:--Putin a saucepan 1 tablespoonful flour, 1 cup milk, the yolks of 3eggs, a pinch of salt, 1½ tablespoonfuls sugar, a teaspoonful butterand a little vanilla; stir this over the fire till it begins toboil; remove from the fire and when cold spread it over thepancakes; roll them up, cut into 2 pieces, press the edges together, dip each in egg and bread crumbs and bake in... boiling lard; serve ona napkin dusted with sugar and send fruit sauce to table with them. They may also be dipped into batter and then fried.
459. +Pannequets à la royale. +-- ½ pound sifted flour, 5 ouncesmelted butter, 6 eggs, 1½ cups cream or milk, ⅛ teaspoonful salt and2½ tablespoonfuls sugar; stir the 6 yolks, sugar and salt togetherand add slowly the melted butter, flour and the lukewarm cream; addlastly the 6 whites beaten to a stiff froth; bake this mixture intosmall pancakes the size of a saucer, spread them with fruitmarmalade or jelly, roll them up, lay them together in squares, sprinkle with sugar and hold a red hot shovel over to glaze; arrangethem on a dish in two rows over each other and serve with sabayon oforanges or wine chaudeau.
What to read after Desserts And Salads?
You can find similar books in the "Read Also" column, or choose other free books by Lemcke Gesine to read onlineMoreLess
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