The Blue And Gold Cook book Recipes of Quality
The Blue And Gold Cook book Recipes of Quality
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In our eReader you can find the full English version of the book. Read The Blue And Gold Cook book Recipes of Quality 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 The Blue And Gold Cook book Recipes of Quality
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Wash the endive thoroughly and let it stand in ice cold water for an hour. Pour over French dressing made red with paprika.
LETTUCE SALAD (STUFFED).
Wash one small head of lettuce for each person, and remove the heart carefully so as not to break the head. Chop very fine one bunch of celery, one cucumber, and one small onion, and mix well with French dressing, stuff the heads of lettuce with this mixture, and serve.
134 SALADS.
ENDIVE SALAD.
1 head endive, 4 hard cooked eggs, French salad dress...ing, 1 pt. Boiled potatoes, sliced.
Wash and dry endive picked off the green outer leaves and use only the light-colored feathery leaves. Arrange on salad dish with white leaves in center. Place eggs, cut into quarters lengthwise, around carefully, and mix with potatoes and pour over all French dressing.
ROMAINE SALAD.
Take the heart of a Romaine, don't wash, but wipe with a clean towel, one-half pint of cream, mix in pepper and salt to taste. This is the proper way to eat Romaine, and the only way it is served in Paris, especially in private families.
What to read after The Blue And Gold Cook book Recipes of Quality?
You can find similar books in the "Read Also" column, or choose other free books by Oakland Oakland Brewing Malting Co to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Wash the endive thoroughly and let it stand in ice cold water for an hour. Pour over French dressing made red with paprika.
LETTUCE SALAD (STUFFED).
Wash one small head of lettuce for each person, and remove the heart carefully so as not to break the head. Chop very fine one bunch of celery, one cucumber, and one small onion, and mix well with French dressing, stuff the heads of lettuce with this mixture, and serve.
134 SALADS.
ENDIVE SALAD.
1 head endive, 4 hard cooked eggs, French salad dress...ing, 1 pt. Boiled potatoes, sliced.
Wash and dry endive picked off the green outer leaves and use only the light-colored feathery leaves. Arrange on salad dish with white leaves in center. Place eggs, cut into quarters lengthwise, around carefully, and mix with potatoes and pour over all French dressing.
ROMAINE SALAD.
Take the heart of a Romaine, don't wash, but wipe with a clean towel, one-half pint of cream, mix in pepper and salt to taste. This is the proper way to eat Romaine, and the only way it is served in Paris, especially in private families.
What to read after The Blue And Gold Cook book Recipes of Quality?
You can find similar books in the "Read Also" column, or choose other free books by Oakland Oakland Brewing Malting Co to read onlineMoreLess
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