French Dishes for American Tables
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Simmer very gently for four hours, io4 FRENCH DISHES.
remove all grease, and strain it through a flannel.
Put it back again on the fire, mix the whites of four eggs with a glass of water, add it to your stock, also adding three wineglasses of sherry. Simmer gently at the back of the range for half an hour, strain it through a flannel until perfectly clear, and put it on the ice. This receipt is given in the manner in which aspic is made in France.
280. Boned Chicken. Boned chicken is pre- pared... exactly in the same manner as boned turkey (Art. 292).
281. Larded Chicken. Prepare a chicken as for roasting, lard the breasts with pieces of larding pork, about an eighth of an inch wide and an inch and a half long. Put it in a saucepan with a sliced onion and carrot, six parsley-roots, two cloves, a clove of garlic, two pepper-corns, a branch of thyme, a bay-leaf, a pinch of salt, and enough consom- me" (stock, Art. 1) to cover three quarters of your chicken. When beginning to boil, send it to the oven for about an hour with all its liquid, with which baste it from time to time.
What to read after French Dishes for American Tables?
You can find similar books in the "Read Also" column, or choose other free books by Caron, Pierre, Fl. 1886-1899 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Simmer very gently for four hours, io4 FRENCH DISHES.
remove all grease, and strain it through a flannel.
Put it back again on the fire, mix the whites of four eggs with a glass of water, add it to your stock, also adding three wineglasses of sherry. Simmer gently at the back of the range for half an hour, strain it through a flannel until perfectly clear, and put it on the ice. This receipt is given in the manner in which aspic is made in France.
280. Boned Chicken. Boned chicken is pre- pared... exactly in the same manner as boned turkey (Art. 292).
281. Larded Chicken. Prepare a chicken as for roasting, lard the breasts with pieces of larding pork, about an eighth of an inch wide and an inch and a half long. Put it in a saucepan with a sliced onion and carrot, six parsley-roots, two cloves, a clove of garlic, two pepper-corns, a branch of thyme, a bay-leaf, a pinch of salt, and enough consom- me" (stock, Art. 1) to cover three quarters of your chicken. When beginning to boil, send it to the oven for about an hour with all its liquid, with which baste it from time to time.
What to read after French Dishes for American Tables?
You can find similar books in the "Read Also" column, or choose other free books by Caron, Pierre, Fl. 1886-1899 to read onlineMoreLess
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