Luncheons, a Cook's Picture Book;
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Place them in the scallop shells. Dredge them with salt, pepper, and chopped parsley, then cover them with a layer of chopped fresh, or canned, mushrooms, some bits of but- ter, a teaspoon fu! of white wine or of lemon juice, for each shell, and lastly with bread crumbs moistened with butter.
Place them in a hot oven for ten or fifteen minutes.
CREAMED LOBSTER Cut the meat of boiled lobster into inch dice. Put a table- spoonful of butter in a saucepan with a teaspoonful of grated onion, let the...m cook a minute, then add a tablespoonful of flour. Stir for a few minutes to cook the flour, and then add slowly a cupful of stock and a tablespoonful of lemon juice, or a quarter of a cupful of white wine. When all this thickens add the lobster meat, turning it carefully so as not to break it. When the meat is heated remove it from the fire and mix in a quarter of a cupful of cream which has the yolk of an egg beaten in it. Replace it on the fire for just a minute.
Serve in fontage cups or as in illustration No.
What to read after Luncheons, a Cook's Picture Book;?
You can find similar books in the "Read Also" column, or choose other free books by [arnold, Augusta (Foote), Mrs.], 1844-1903. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Place them in the scallop shells. Dredge them with salt, pepper, and chopped parsley, then cover them with a layer of chopped fresh, or canned, mushrooms, some bits of but- ter, a teaspoon fu! of white wine or of lemon juice, for each shell, and lastly with bread crumbs moistened with butter.
Place them in a hot oven for ten or fifteen minutes.
CREAMED LOBSTER Cut the meat of boiled lobster into inch dice. Put a table- spoonful of butter in a saucepan with a teaspoonful of grated onion, let the...m cook a minute, then add a tablespoonful of flour. Stir for a few minutes to cook the flour, and then add slowly a cupful of stock and a tablespoonful of lemon juice, or a quarter of a cupful of white wine. When all this thickens add the lobster meat, turning it carefully so as not to break it. When the meat is heated remove it from the fire and mix in a quarter of a cupful of cream which has the yolk of an egg beaten in it. Replace it on the fire for just a minute.
Serve in fontage cups or as in illustration No.
What to read after Luncheons, a Cook's Picture Book;?
You can find similar books in the "Read Also" column, or choose other free books by [arnold, Augusta (Foote), Mrs.], 1844-1903. [from Old Catalog] to read onlineMoreLess
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