French Cookery for American Homes : 634 Recipes of Simple And Easy Dishes
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In our eReader you can find the full English version of the book. Read French Cookery for American Homes : 634 Recipes of Simple And Easy Dishes 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 French Cookery for American Homes : 634 Recipes of Simple And Easy Dishes
What reading level is French Cookery for American Homes : 634 Recipes of Simple And Easy Dishes book?
To quickly assess the difficulty of the text, read a short excerpt:
Prepare the cauliflower in the same manner as above (No. 394) ; throw over it when cooked the following sauce : melt in a pan a piece of butter the size of an egg ; add some bread-crumbs ; stir over the fire until the bread turns a good colour ; sprinkle the cauliflower with chopped parsley, then throw the butter and bread-crumbs over all.
Serve hot.
396. Cauliflower au Gratin {Chou-fleur au gratin).
Poil the cauliflower as in the preceding recipe (it must be left whole); drain and leave it for... five minutes upon a sieve. Make a thick sauce with 2 oz. of butter, two table-spoonfuls of flour, ^ pint of milk ; season with salt, pepper, nutmeg, a table-spoonful of grated cheese, one egg beaten up. Put a little of this sauce at the bottom of a buttered dish ; place the cauliflower upon it ; smooth the surface with the remainder of the sauce ; sprinkle with grated cheese and - bread-crumbs ; pour over all 2 oz. of dissolved butter. Put the dish in the oven for about fifteen minutes until the gratin takes a beautiful colour.
What to read after French Cookery for American Homes : 634 Recipes of Simple And Easy Dishes?
You can find similar books in the "Read Also" column, or choose other free books by A. Wessels to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Prepare the cauliflower in the same manner as above (No. 394) ; throw over it when cooked the following sauce : melt in a pan a piece of butter the size of an egg ; add some bread-crumbs ; stir over the fire until the bread turns a good colour ; sprinkle the cauliflower with chopped parsley, then throw the butter and bread-crumbs over all.
Serve hot.
396. Cauliflower au Gratin {Chou-fleur au gratin).
Poil the cauliflower as in the preceding recipe (it must be left whole); drain and leave it for... five minutes upon a sieve. Make a thick sauce with 2 oz. of butter, two table-spoonfuls of flour, ^ pint of milk ; season with salt, pepper, nutmeg, a table-spoonful of grated cheese, one egg beaten up. Put a little of this sauce at the bottom of a buttered dish ; place the cauliflower upon it ; smooth the surface with the remainder of the sauce ; sprinkle with grated cheese and - bread-crumbs ; pour over all 2 oz. of dissolved butter. Put the dish in the oven for about fifteen minutes until the gratin takes a beautiful colour.
What to read after French Cookery for American Homes : 634 Recipes of Simple And Easy Dishes?
You can find similar books in the "Read Also" column, or choose other free books by A. Wessels to read onlineMoreLess
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