The Boston Cooking School Cook book Two Thousand One Hundred And Seventeen Reci

Cover The Boston Cooking School Cook book Two Thousand One Hundred And Seventeen Reci
The Boston Cooking School Cook book Two Thousand One Hundred And Seventeen Reci
Fannie Merritt Farmer
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Add gradually one-half cup heavy cream, and force mixture through puree strainer. Add ENTRIES 385 one-half tablespoon granulated gelatine dissolved in three tablespoons White Stock. Add another one-half cup heavy cream and season with salt, cayenne, and horseradish powder. Pour jelly into small moulds one-third inch deep, using lemon Sauterne, or aspic. When firm, fill moulds with veal mixture and set aside to chill. Remove from moulds and serve on lettuce leaves.
Chaud-froid of Eggs Cut six "h
...ard-boiled" eggs in halves lengthwise and remove yolks. Mix one-third cup cold cooked chicken finely chopped, two tablespoons cold cooked ham finely chopped, two tablespoons chopped raw mushroom caps, one-half table- spoon chopped truffles, and yolks of four of the eggs rubbed through a sieve. Moisten with Spanish Sauce and refill whites with mixture. Mask eggs with Spanish Sauce, gar- nish with truffles, cut in fancy shapes, and brush over with aspic. Arrange on serving dish and garnish with cress.

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