Little French Dinners
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In our eReader you can find the full English version of the book. Read Little French Dinners 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 Little French Dinners
What reading level is Little French Dinners book?
To quickly assess the difficulty of the text, read a short excerpt:
Put the Little French Dinners. 51 saucepan on a very gentle fire, and never cease stirring till the sauce thickens, adding during the process a few drops of lemon-juice.
Grouse en Salmis (Salmi of Grouse). Roast a brace of grouse, let them get cold, then carve in neat joints the wings, the legs, and the breast. Chop up the rest of the birds, and put them and the trimmings into a saucepan with a small slice of bacon, a couple of carrots, a shallot, one clove, a small sprig of thyme, a few trimmi...ngs of mushrooms, and some whole pepper and salt to taste. Add a wine-glassful of port wine or brandy, and fill up the saucepan with common stock. Put the saucepan at the side of the fire and let it simmer for a couple of hours ; then strain the liquid, let it reduce for twenty minutes, thicken it carefully with a voux of flour and butter, and put it on one side. Put the joints carved from the birds into a saucepan, pour the sauce (cold) over them, and place the saucepan by the side of the fire to slowly simmer until the contents are very hot.
What to read after Little French Dinners?
You can find similar books in the "Read Also" column, or choose other free books by Eveleen De Rivaz to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Put the Little French Dinners. 51 saucepan on a very gentle fire, and never cease stirring till the sauce thickens, adding during the process a few drops of lemon-juice.
Grouse en Salmis (Salmi of Grouse). Roast a brace of grouse, let them get cold, then carve in neat joints the wings, the legs, and the breast. Chop up the rest of the birds, and put them and the trimmings into a saucepan with a small slice of bacon, a couple of carrots, a shallot, one clove, a small sprig of thyme, a few trimmi...ngs of mushrooms, and some whole pepper and salt to taste. Add a wine-glassful of port wine or brandy, and fill up the saucepan with common stock. Put the saucepan at the side of the fire and let it simmer for a couple of hours ; then strain the liquid, let it reduce for twenty minutes, thicken it carefully with a voux of flour and butter, and put it on one side. Put the joints carved from the birds into a saucepan, pour the sauce (cold) over them, and place the saucepan by the side of the fire to slowly simmer until the contents are very hot.
What to read after Little French Dinners?
You can find similar books in the "Read Also" column, or choose other free books by Eveleen De Rivaz to read onlineMoreLess
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