Desserts And Salads : European And American, Economical And Dainty
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In our eReader you can find the full English version of the book. Read Desserts And Salads : European And American, Economical And Dainty 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 : European And American, Economical And Dainty
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379. Chocolate Souflee. — Boil 4 tablespoonfuls grated choco- late in 1 cup milk ; mix 3 tablespoonfuls cornstarch with 1 cup cold milk, stir it into the boiling chocolate, add 1 teaspoonful butter^ and continue stirring until the contents loosen themselves from bot- tom of saucepan ; transfer the paste to a dish and set aside ; when nearly cold stir H tablespoonf ul butter to a cream and add alter- nately 6 tablespoonfuls sugar, the yolks of 8 eggs and the chocolate paste (by spoonfuls) ; add ...lastly the beaten whites of 6 eggs and finish the same as Lemon Souflee ; serve with vanilla ^auce.
380. Macaroon Souflfie. — Put into a buttered pudding dish a layer of macaroons and small sponge cakes ; over this a layer of - cherries from which the pits have been removed ; then again a layer of macaroons and sponge cake; continue in this way until the form' is filled ; whip the yolks of 6 eggs with 1 bottle Rhine wine and 4 tablespoonfuls sugar over the fire to a cream, but do not allow it to come to a boil ; pour this over the cake and fruit, set the dish in a vessel of hot water and bake %.
What to read after Desserts And Salads : European And American, Economical And Dainty?
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:
379. Chocolate Souflee. — Boil 4 tablespoonfuls grated choco- late in 1 cup milk ; mix 3 tablespoonfuls cornstarch with 1 cup cold milk, stir it into the boiling chocolate, add 1 teaspoonful butter^ and continue stirring until the contents loosen themselves from bot- tom of saucepan ; transfer the paste to a dish and set aside ; when nearly cold stir H tablespoonf ul butter to a cream and add alter- nately 6 tablespoonfuls sugar, the yolks of 8 eggs and the chocolate paste (by spoonfuls) ; add ...lastly the beaten whites of 6 eggs and finish the same as Lemon Souflee ; serve with vanilla ^auce.
380. Macaroon Souflfie. — Put into a buttered pudding dish a layer of macaroons and small sponge cakes ; over this a layer of - cherries from which the pits have been removed ; then again a layer of macaroons and sponge cake; continue in this way until the form' is filled ; whip the yolks of 6 eggs with 1 bottle Rhine wine and 4 tablespoonfuls sugar over the fire to a cream, but do not allow it to come to a boil ; pour this over the cake and fruit, set the dish in a vessel of hot water and bake %.
What to read after Desserts And Salads : European And American, Economical And Dainty?
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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