Easy French Cookery, Containing Over 300 Economical And Attractive Recipes From a Celebrated Chef's Note-book
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In our eReader you can find the full English version of the book. Read Easy French Cookery, Containing Over 300 Economical And Attractive Recipes From a Celebrated Chef's Note-book 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 Easy French Cookery, Containing Over 300 Economical And Attractive Recipes From a Celebrated Chef's Note-book
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To quickly assess the difficulty of the text, read a short excerpt:
When the oil has become absorbed the sauce should be smooth and firm in appear- ance ; add a tiny drop of vinegar, and serve.
212. TARTAR SAUCE (Sauce Tartare) Mince very finely three yellows of hard- boiled eggs and add to a dish containing the yolks of two raw eggs, salt and pepper, and a teaspoonful of English mustard.
Stir as for Mayonnaise sauce, using half salad oil and half tarragon vinegar, and add some chopped gherkins when the sauce has become smooth and thick.
213. COLD RAVIGOT SAUCE... (Sauce Ravigote froide) Take some Mayonnaise sauce and add some spring onions, parsley, and tarragon leaves, all finely minced together and worked into the sauce.
128 EASY FRENCH COOKERY 214. MINT SAUCE (Sauce k la Menthe) Mince very finely some mint, place in a sauce-bowl, add a pinch of sugar, and well cover with some white wine vinegar and a little cold water ; mix and serve with cold or hot roast lamb, etc.
215. OYSTER SAUCE (Sauce aux HuTtres) Boil twelve to eighteen oysters in a saucepan, with a little white wine ; pass the liquid through a sieve ; cut the oysters in halves, or, if they are small, leave them whole.
What to read after Easy French Cookery, Containing Over 300 Economical And Attractive Recipes From a Celebrated Chef's Note-book?
You can find similar books in the "Read Also" column, or choose other free books by Mario, Auguste to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
When the oil has become absorbed the sauce should be smooth and firm in appear- ance ; add a tiny drop of vinegar, and serve.
212. TARTAR SAUCE (Sauce Tartare) Mince very finely three yellows of hard- boiled eggs and add to a dish containing the yolks of two raw eggs, salt and pepper, and a teaspoonful of English mustard.
Stir as for Mayonnaise sauce, using half salad oil and half tarragon vinegar, and add some chopped gherkins when the sauce has become smooth and thick.
213. COLD RAVIGOT SAUCE... (Sauce Ravigote froide) Take some Mayonnaise sauce and add some spring onions, parsley, and tarragon leaves, all finely minced together and worked into the sauce.
128 EASY FRENCH COOKERY 214. MINT SAUCE (Sauce k la Menthe) Mince very finely some mint, place in a sauce-bowl, add a pinch of sugar, and well cover with some white wine vinegar and a little cold water ; mix and serve with cold or hot roast lamb, etc.
215. OYSTER SAUCE (Sauce aux HuTtres) Boil twelve to eighteen oysters in a saucepan, with a little white wine ; pass the liquid through a sieve ; cut the oysters in halves, or, if they are small, leave them whole.
What to read after Easy French Cookery, Containing Over 300 Economical And Attractive Recipes From a Celebrated Chef's Note-book?
You can find similar books in the "Read Also" column, or choose other free books by Mario, Auguste to read onlineMoreLess
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