Science of Food And Cookery
Science of Food And Cookery
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In our eReader you can find the full English version of the book. Read Science of Food And Cookery 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 Science of Food And Cookery
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Add a little of the cream, and stir until smooth. Add the remainder of the cream, and bring to a boil. Beat the yolks with the lemon juice. Add a little of the hot cream, stirring constantly as it is being added. When all is blended, continue to stir over a slow fire until thickened, but do not boil. Salt to taste ; and if a richer sauce is desired, more vegetable butter can be beaten into it. Cream sauce may be used in the place of cream, more of the vegetable butter being added the last thing..., and beaten in well.
jg (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS. ) SCIENCE gf FOOD couf COOKERY PARSLEY SAUCE Wash, drain, and chop fresh parsley, put into a cloth, wring out the water, and place on a sauce dish. Add enough parsley thus chopped to the recipe for cream sauce, to give the desired color and flavor (about 3 tablespoons).
TOMATO SAUCE I cup tomato pulp y 2 teaspoon onion I tablespoon vegetable butter A pinch of thyme Scant 2 tablespoons cream roast flour Salt to taste Put the butter, the onion, and the savory into a small, sauce- pan, and simmer for a few moments.
What to read after Science of Food And Cookery?
You can find similar books in the "Read Also" column, or choose other free books by H S Hans Steele Anderson to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Add a little of the cream, and stir until smooth. Add the remainder of the cream, and bring to a boil. Beat the yolks with the lemon juice. Add a little of the hot cream, stirring constantly as it is being added. When all is blended, continue to stir over a slow fire until thickened, but do not boil. Salt to taste ; and if a richer sauce is desired, more vegetable butter can be beaten into it. Cream sauce may be used in the place of cream, more of the vegetable butter being added the last thing..., and beaten in well.
jg (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS. ) SCIENCE gf FOOD couf COOKERY PARSLEY SAUCE Wash, drain, and chop fresh parsley, put into a cloth, wring out the water, and place on a sauce dish. Add enough parsley thus chopped to the recipe for cream sauce, to give the desired color and flavor (about 3 tablespoons).
TOMATO SAUCE I cup tomato pulp y 2 teaspoon onion I tablespoon vegetable butter A pinch of thyme Scant 2 tablespoons cream roast flour Salt to taste Put the butter, the onion, and the savory into a small, sauce- pan, and simmer for a few moments.
What to read after Science of Food And Cookery?
You can find similar books in the "Read Also" column, or choose other free books by H S Hans Steele Anderson to read onlineMoreLess
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