Oysters À La Mode, Or, the Oyster And Over 100 Ways of Cooking It : to Which Are Added a Few Recipes for Cooking All Kinds of Shellfish
Oysters À La Mode, Or, the Oyster And Over 100 Ways of Cooking It : to Which Are Added a Few Recipes for Cooking All Kinds of Shellfish
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In our eReader you can find the full English version of the book. Read Oysters À La Mode, Or, the Oyster And Over 100 Ways of Cooking It : to Which Are Added a Few Recipes for Cooking All Kinds of Shellfish 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 Oysters À La Mode, Or, the Oyster And Over 100 Ways of Cooking It : to Which Are Added a Few Recipes for Cooking All Kinds of Shellfish
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One ounce of flour, one ounce of butter, a little cayenne, a dessertspoonful of strained lemon-juice, two yolks of eggs, a tablespoonful of cream, half a gill of chablis, six drops of anchovy sauce ; stir all these over the fire till they boil. Then mix in four boned anchovies chopped very small, two dozen oysters that have been scalded in their own liquor, and the whipped whites of two eggs. Pour this into the mould, and sprinkle over a few bread- crumbs and some butter broken in pieces on the... top, and bake for twenty minutes. Garnish with parsley sprinkled on the top, and slices of lemon on the dish.
Fillets of Soles with Oysters.
Filets de Soles aux Huttres.
Take eight fillets of soles, and cook them in a buttered saut^-pan, and dish them round a croustade filled with oysters, mixed in AUemande sauce.
Pour some of the same sauce over the fillets.
Fricasseed Oysters.
Huttres en Fricassee.
Cut two ounces of lean ham into dice, and put them into a stewpan with two ounces of fresh butter, a bunch of parsley, a sprig of thyme, a sliced onion, an inch of thin lemon-rind, and two cloves.
What to read after Oysters À La Mode, Or, the Oyster And Over 100 Ways of Cooking It : to Which Are Added a Few Recipes for Cooking All Kinds of Shellfish?
You can find similar books in the "Read Also" column, or choose other free books by De Salis, Mrs. (Harriet Anne) to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
One ounce of flour, one ounce of butter, a little cayenne, a dessertspoonful of strained lemon-juice, two yolks of eggs, a tablespoonful of cream, half a gill of chablis, six drops of anchovy sauce ; stir all these over the fire till they boil. Then mix in four boned anchovies chopped very small, two dozen oysters that have been scalded in their own liquor, and the whipped whites of two eggs. Pour this into the mould, and sprinkle over a few bread- crumbs and some butter broken in pieces on the... top, and bake for twenty minutes. Garnish with parsley sprinkled on the top, and slices of lemon on the dish.
Fillets of Soles with Oysters.
Filets de Soles aux Huttres.
Take eight fillets of soles, and cook them in a buttered saut^-pan, and dish them round a croustade filled with oysters, mixed in AUemande sauce.
Pour some of the same sauce over the fillets.
Fricasseed Oysters.
Huttres en Fricassee.
Cut two ounces of lean ham into dice, and put them into a stewpan with two ounces of fresh butter, a bunch of parsley, a sprig of thyme, a sliced onion, an inch of thin lemon-rind, and two cloves.
What to read after Oysters À La Mode, Or, the Oyster And Over 100 Ways of Cooking It : to Which Are Added a Few Recipes for Cooking All Kinds of Shellfish?
You can find similar books in the "Read Also" column, or choose other free books by De Salis, Mrs. (Harriet Anne) to read onlineMoreLess
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