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
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In our eReader you can find the full English version of the book. Read The Boston Cooking School Cook book Two Thousand One Hundred And Seventeen Reci 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 Boston Cooking School Cook book Two Thousand One Hundred And Seventeen Reci
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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.
What to read after The Boston Cooking School Cook book Two Thousand One Hundred And Seventeen Reci?
You can find similar books in the "Read Also" column, or choose other free books by Fannie Merritt Farmer to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
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.
What to read after The Boston Cooking School Cook book Two Thousand One Hundred And Seventeen Reci?
You can find similar books in the "Read Also" column, or choose other free books by Fannie Merritt Farmer to read onlineMoreLess
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