The Century Cook Book, a Collection of Carefully Tested Household Recipes
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In our eReader you can find the full English version of the book. Read The Century Cook Book, a Collection of Carefully Tested Household Recipes 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 Century Cook Book, a Collection of Carefully Tested Household Recipes
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To quickly assess the difficulty of the text, read a short excerpt:
This dish is formed in a high shaped charlotte mould; this mould is first embedded in ice, then garnished along its sides, with little balls of white apples and reddened pears, which must be moderately boiled in light syrup. First they are left to cool well on ice, then they are pricked with a larding needle, and dipped in white, half-set jelly; then they are set against the sides of the mould, alternating the shades by two and two, thus forming diagonal stripes.
As soon as the fruits are raise...d, they are supported by a coating of orange jelly, one-eighth of an inch thick, applied on the bottom, and all round; the hollow is then filled by a pineapple bavaroise preparation with pistachios or strawberries, mixed up with a salpicon of preserved fruits.
The preparation must be kept- on ice for an hour. At serv- ing time, the mould is quickly dipped in warm water, and the entremets turned out on a bordered bottom of gum paste. The top of the suedoise is then decorated with a fine rosace of preserved fruits or of jelly, the center of which is garnished with a fine green gage.
What to read after The Century Cook Book, a Collection of Carefully Tested Household Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Hansey, Jennie A. (Jennie Adrienné), B. 1843 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This dish is formed in a high shaped charlotte mould; this mould is first embedded in ice, then garnished along its sides, with little balls of white apples and reddened pears, which must be moderately boiled in light syrup. First they are left to cool well on ice, then they are pricked with a larding needle, and dipped in white, half-set jelly; then they are set against the sides of the mould, alternating the shades by two and two, thus forming diagonal stripes.
As soon as the fruits are raise...d, they are supported by a coating of orange jelly, one-eighth of an inch thick, applied on the bottom, and all round; the hollow is then filled by a pineapple bavaroise preparation with pistachios or strawberries, mixed up with a salpicon of preserved fruits.
The preparation must be kept- on ice for an hour. At serv- ing time, the mould is quickly dipped in warm water, and the entremets turned out on a bordered bottom of gum paste. The top of the suedoise is then decorated with a fine rosace of preserved fruits or of jelly, the center of which is garnished with a fine green gage.
What to read after The Century Cook Book, a Collection of Carefully Tested Household Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Hansey, Jennie A. (Jennie Adrienné), B. 1843 to read onlineMoreLess
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