Ninety Nine Salads And How to Make Them With Rules for Dressing And Sauce
Ninety Nine Salads And How to Make Them With Rules for Dressing And Sauce
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In our eReader you can find the full English version of the book. Read Ninety Nine Salads And How to Make Them With Rules for Dressing And Sauce 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 Ninety Nine Salads And How to Make Them With Rules for Dressing And Sauce
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To quickly assess the difficulty of the text, read a short excerpt:
One pint each of cold boiled or roasted chicken and celery, or half as much celery as chicken, French dressing, mayonnaise dressing, let- tuce, whites of four hard boiled eggs.
UT the chicken into dice. Scrape, wash, and cut the cel- ery in dice. Mix and macerate with a French dressing, and keep on ice Chicken French Dressing Mayonnaise Dressing Lettuce 47 Sweetbreads Lettuce Mayonnaise Dressing Onion until ready to serve. Mix part of the mayonnaise dressing with the chicken; arrange the salad ...in a dish, and pour the remainder of the dress- ing over it, and garnish with lettuce or celery leaves around the chicken. On top of the lettuce place the- whit s of the eggs, cut into rings, and lay so as to form a chain.
Mayonnaise of Sweetbreads.
One pair of sweetbreads, one tablespoonful of lemon juice, one head of lettuce, one-half pint may- onnaise dressing, a slice of onion, if liked.
JlLEAN and cook the sweet- breads in boiling salted water, with one tablespoonful of lemon juice, twenty minutes, and plunge into cold water to harden.
What to read after Ninety Nine Salads And How to Make Them With Rules for Dressing And Sauce?
You can find similar books in the "Read Also" column, or choose other free books by R a Richard Alfred Davenport to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
One pint each of cold boiled or roasted chicken and celery, or half as much celery as chicken, French dressing, mayonnaise dressing, let- tuce, whites of four hard boiled eggs.
UT the chicken into dice. Scrape, wash, and cut the cel- ery in dice. Mix and macerate with a French dressing, and keep on ice Chicken French Dressing Mayonnaise Dressing Lettuce 47 Sweetbreads Lettuce Mayonnaise Dressing Onion until ready to serve. Mix part of the mayonnaise dressing with the chicken; arrange the salad ...in a dish, and pour the remainder of the dress- ing over it, and garnish with lettuce or celery leaves around the chicken. On top of the lettuce place the- whit s of the eggs, cut into rings, and lay so as to form a chain.
Mayonnaise of Sweetbreads.
One pair of sweetbreads, one tablespoonful of lemon juice, one head of lettuce, one-half pint may- onnaise dressing, a slice of onion, if liked.
JlLEAN and cook the sweet- breads in boiling salted water, with one tablespoonful of lemon juice, twenty minutes, and plunge into cold water to harden.
What to read after Ninety Nine Salads And How to Make Them With Rules for Dressing And Sauce?
You can find similar books in the "Read Also" column, or choose other free books by R a Richard Alfred Davenport to read onlineMoreLess
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