Out of the Blue Grass; a book of Recipes
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36 Meats CREAM SAUCE Have boiling in a double boiler one pint of cream.
Rub together two tablespoonsful of flour and one of butter. Add slowly to the hot cream and keep stirring until your sauce is heavy, season with salt and cayenne pepper.
TARTARE SAUCE Add to mayonnaise dressing chopped olives and capers, also some very finely chopped sour pickle.
CHICKEN CROQUETTES Grind the meat of one chicken that has been par- boiled. Add to this a few chopped sweetbreads or mushrooms. Make a heavy white... sauce of a pint of milk or cream, adding one cup of bread crumbs. Stir in ground chicken, put in ice-box to thoroughly chill.
Thirty minutes before serving mould mixture into cone- shaped croquettes, roll in egg and cracker meal. Fry in deep fat, which must be very hot. Serve with cream sauce.
37 Out of the Blue Grass BEEF TENDERLOIN WITH CRUST Roast a well larded tenderloin in a hot oven thirty minutes, then cover it with a rich crust and return to the oven until the crust is well baked. Serve with mushroom sauce, cut through crust gently and through the meat, thus serving crust and meat together.
What to read after Out of the Blue Grass; a book of Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Dunlap. Lina. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
36 Meats CREAM SAUCE Have boiling in a double boiler one pint of cream.
Rub together two tablespoonsful of flour and one of butter. Add slowly to the hot cream and keep stirring until your sauce is heavy, season with salt and cayenne pepper.
TARTARE SAUCE Add to mayonnaise dressing chopped olives and capers, also some very finely chopped sour pickle.
CHICKEN CROQUETTES Grind the meat of one chicken that has been par- boiled. Add to this a few chopped sweetbreads or mushrooms. Make a heavy white... sauce of a pint of milk or cream, adding one cup of bread crumbs. Stir in ground chicken, put in ice-box to thoroughly chill.
Thirty minutes before serving mould mixture into cone- shaped croquettes, roll in egg and cracker meal. Fry in deep fat, which must be very hot. Serve with cream sauce.
37 Out of the Blue Grass BEEF TENDERLOIN WITH CRUST Roast a well larded tenderloin in a hot oven thirty minutes, then cover it with a rich crust and return to the oven until the crust is well baked. Serve with mushroom sauce, cut through crust gently and through the meat, thus serving crust and meat together.
What to read after Out of the Blue Grass; a book of Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Dunlap. Lina. [from Old Catalog] to read onlineMoreLess
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