Mazdaznan Encyclopedia of Dietetics And Home Cook Book;
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Serve with tomato sauce.
POACHED EGGS ON TOAST.
Toast slices of whole-wheat or rye bread to a golden brown in a moderate oven; while yet hot, dip them into boiling water for a few seconds ; remove quickly and lay on large platter. On each side lay one poached tgg; garnish with parsley or cress and serve hot.
DEVILED EGGS.
Take six hard-boiled eggs, which have been dropped into cold water immediately after boiling; peel and cut in halves, taking care not to break whites. Take out yolks and rub t...hem with one tablespoonful olive oil to a smooth paste ; add two tablespoonfuls chopped mushrooms and parsley flavored with lemon juice. Heat and mix well ; then stuff whites, garnish with lettuce or watercress and serve.
BELGRAD EGGS.
Take of¥ the shells from six hard-boiled eggs, chop the whites fine and rub the yolks thru a sieve. Do not mix them.
Now put on a cup of milk to boil, rub a tablespoonful of cornstarch with a tablespoonful of olive oil and add to the boiling milk; then add the chopped whites, a little salt and a dash of cayenne pepper.
What to read after Mazdaznan Encyclopedia of Dietetics And Home Cook Book;?
You can find similar books in the "Read Also" column, or choose other free books by [hanish, Otoman Zar-Adusht-] [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Serve with tomato sauce.
POACHED EGGS ON TOAST.
Toast slices of whole-wheat or rye bread to a golden brown in a moderate oven; while yet hot, dip them into boiling water for a few seconds ; remove quickly and lay on large platter. On each side lay one poached tgg; garnish with parsley or cress and serve hot.
DEVILED EGGS.
Take six hard-boiled eggs, which have been dropped into cold water immediately after boiling; peel and cut in halves, taking care not to break whites. Take out yolks and rub t...hem with one tablespoonful olive oil to a smooth paste ; add two tablespoonfuls chopped mushrooms and parsley flavored with lemon juice. Heat and mix well ; then stuff whites, garnish with lettuce or watercress and serve.
BELGRAD EGGS.
Take of¥ the shells from six hard-boiled eggs, chop the whites fine and rub the yolks thru a sieve. Do not mix them.
Now put on a cup of milk to boil, rub a tablespoonful of cornstarch with a tablespoonful of olive oil and add to the boiling milk; then add the chopped whites, a little salt and a dash of cayenne pepper.
What to read after Mazdaznan Encyclopedia of Dietetics And Home Cook Book;?
You can find similar books in the "Read Also" column, or choose other free books by [hanish, Otoman Zar-Adusht-] [from Old Catalog] to read onlineMoreLess
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