Many Ways for Cooking Eggs
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In our eReader you can find the full English version of the book. Read Many Ways for Cooking Eggs 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 Many Ways for Cooking Eggs
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To quickly assess the difficulty of the text, read a short excerpt:
Dust over a few breadcrumbs, put here and there bits of butter, and brown quickly in theoven.
EGGS A LA DAUPHIN Remove the shells from six hard-boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve. Add fourlevel tablespoonfuls of melted butter, and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Parmesan cheese. Addhalf a cupful of cream to a half cupful of sifted bread crumbs. Mixthis with the yolks, rub until smooth, then add ...one well-beaten egg, and the yolk of one egg. Cover the bottom of the baking dish with themixture forming it in a pyramid and cover with the chopped whites. Have ready two extra hard-boiled eggs, take out the yolks, press themthrough a sieve, all over the top. Garnish the edges of the dish withtriangular pieces of toasted bread, cover the whole with cream sauce, brown in the oven, and serve at once.
EGGS A LA BENNETT 6 hard-boiled eggs 2 tablespoonfuls of butter 1 teaspoonful of anchovy sauce 1 tablespoonful of finely chopped chives or onion 1/2 cupful of bread crumbs 1/2 teaspoonful of salt Cut the eggs into halves lengthwise; remove the yolks, rub them withhalf the butter, salt, onion and anchovy paste.
What to read after Many Ways for Cooking Eggs?
You can find similar books in the "Read Also" column, or choose other free books by Rorer Sarah Tyson Heston to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Dust over a few breadcrumbs, put here and there bits of butter, and brown quickly in theoven.
EGGS A LA DAUPHIN Remove the shells from six hard-boiled eggs, cut them into halves, lengthwise, take out the yolks, press them through a sieve. Add fourlevel tablespoonfuls of melted butter, and half a teaspoonful of salt, a grating of nutmeg and two tablespoonfuls of Parmesan cheese. Addhalf a cupful of cream to a half cupful of sifted bread crumbs. Mixthis with the yolks, rub until smooth, then add ...one well-beaten egg, and the yolk of one egg. Cover the bottom of the baking dish with themixture forming it in a pyramid and cover with the chopped whites. Have ready two extra hard-boiled eggs, take out the yolks, press themthrough a sieve, all over the top. Garnish the edges of the dish withtriangular pieces of toasted bread, cover the whole with cream sauce, brown in the oven, and serve at once.
EGGS A LA BENNETT 6 hard-boiled eggs 2 tablespoonfuls of butter 1 teaspoonful of anchovy sauce 1 tablespoonful of finely chopped chives or onion 1/2 cupful of bread crumbs 1/2 teaspoonful of salt Cut the eggs into halves lengthwise; remove the yolks, rub them withhalf the butter, salt, onion and anchovy paste.
What to read after Many Ways for Cooking Eggs?
You can find similar books in the "Read Also" column, or choose other free books by Rorer Sarah Tyson Heston to read onlineMoreLess
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