One Hundred & One Sauces
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In our eReader you can find the full English version of the book. Read One Hundred & One Sauces 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 One Hundred & One Sauces
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Serve with duck roasted twenty minutes, ^ PHEASANT ^ GUT a small loaf of stale bread into thin slices and soak in a half-pint of cold water with one teaspoonful of black pepper, one of salt and some grated lemon- peel. When the bread is soft, beat it to a smooth paste, and let it come to a boil in a stewpan. Add a quarter of a pound of butter and two tablespoonfuls of cream. Serve hot in a sauce-boat with stuffed roasted pheasant or partridge.
!^ SALMI ^ BOIL together one cupful of bouillon, a ...clove of garlic, two tablespoonfuls of currant jelly, a little lemon-juice and a few cloves. Cook thoroughly and pour over duck rechauffe.
^ SOUTHERN ^ FOUR tablespoonfuls of vine- gar, one teaspoonful of made mustard, one of currant jelly and one of walnut catsup. Pour this hot over broiled rabbit.
42 VENISON ^ PUT together one glassful of red wine, one tablespoonful of currant jelly, one large tablespoonful of butter, one tea- spoonful of made mustard, one tablespoonful of chopped celery and one tablespoonful of mush- room catsup ; salt and cayenne to taste.
What to read after One Hundred & One Sauces?
You can find similar books in the "Read Also" column, or choose other free books by Southworth, May E. (May Elizabeth) to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Serve with duck roasted twenty minutes, ^ PHEASANT ^ GUT a small loaf of stale bread into thin slices and soak in a half-pint of cold water with one teaspoonful of black pepper, one of salt and some grated lemon- peel. When the bread is soft, beat it to a smooth paste, and let it come to a boil in a stewpan. Add a quarter of a pound of butter and two tablespoonfuls of cream. Serve hot in a sauce-boat with stuffed roasted pheasant or partridge.
!^ SALMI ^ BOIL together one cupful of bouillon, a ...clove of garlic, two tablespoonfuls of currant jelly, a little lemon-juice and a few cloves. Cook thoroughly and pour over duck rechauffe.
^ SOUTHERN ^ FOUR tablespoonfuls of vine- gar, one teaspoonful of made mustard, one of currant jelly and one of walnut catsup. Pour this hot over broiled rabbit.
42 VENISON ^ PUT together one glassful of red wine, one tablespoonful of currant jelly, one large tablespoonful of butter, one tea- spoonful of made mustard, one tablespoonful of chopped celery and one tablespoonful of mush- room catsup ; salt and cayenne to taste.
What to read after One Hundred & One Sauces?
You can find similar books in the "Read Also" column, or choose other free books by Southworth, May E. (May Elizabeth) to read onlineMoreLess
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