Hand book of Practical Cookery for Ladies And Professional Cooks Containing T
Hand book of Practical Cookery for Ladies And Professional Cooks Containing T
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In our eReader you can find the full English version of the book. Read Hand book of Practical Cookery for Ladies And Professional Cooks Containing T 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 Hand book of Practical Cookery for Ladies And Professional Cooks Containing T
What reading level is Hand book of Practical Cookery for Ladies And Professional Cooks Containing T book?
To quickly assess the difficulty of the text, read a short excerpt:
Prepare the lobster as for bouchees, fill the shell with it, and serve warm.
With Cod-fish. Prepare fresh cod-fish a la Bechamel^ fill the vol-au-vent or shell with it, and serve warm.
With Turbot. Proceed as for cod-fish in every par- ticular.
With Eels. Fill the vol-au-vent with eels, oyster sauce, or in poulette, and serve warm.
With Chicken. Fill with a chicken or part of a chicken in fricassee or saute.
With Livers and Combs of Chicken. Prepare combs and livers of chicken in fricassee, the... same as a chicken, fill the vol-au-vent with them. Serve hot.
With Sweetbreads. Cook the sweetbreads as directed, and fill the vol-au-vent with them. Serve warm.
120 PASTKY.
With Veal. Fill the vol-au-vent with veal in blan- quette, in ragout, or in bourgeoise, and serve. It is gen- erally filled with what has been left the day previous, as it requires very little for a vol-au-vent.
With Brains. It may be filled with brains of calf, pig, sheep, or veal ; prepared in poulette, or stewed.
With Rabbit.
What to read after Hand book of Practical Cookery for Ladies And Professional Cooks Containing T?
You can find similar books in the "Read Also" column, or choose other free books by Pierre Blot to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Prepare the lobster as for bouchees, fill the shell with it, and serve warm.
With Cod-fish. Prepare fresh cod-fish a la Bechamel^ fill the vol-au-vent or shell with it, and serve warm.
With Turbot. Proceed as for cod-fish in every par- ticular.
With Eels. Fill the vol-au-vent with eels, oyster sauce, or in poulette, and serve warm.
With Chicken. Fill with a chicken or part of a chicken in fricassee or saute.
With Livers and Combs of Chicken. Prepare combs and livers of chicken in fricassee, the... same as a chicken, fill the vol-au-vent with them. Serve hot.
With Sweetbreads. Cook the sweetbreads as directed, and fill the vol-au-vent with them. Serve warm.
120 PASTKY.
With Veal. Fill the vol-au-vent with veal in blan- quette, in ragout, or in bourgeoise, and serve. It is gen- erally filled with what has been left the day previous, as it requires very little for a vol-au-vent.
With Brains. It may be filled with brains of calf, pig, sheep, or veal ; prepared in poulette, or stewed.
With Rabbit.
What to read after Hand book of Practical Cookery for Ladies And Professional Cooks Containing T?
You can find similar books in the "Read Also" column, or choose other free books by Pierre Blot to read onlineMoreLess
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