The Epicurean a Complete Treatise of Analytical And Practical Studies On the Cu
The Epicurean a Complete Treatise of Analytical And Practical Studies On the Cu
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In our eReader you can find the full English version of the book. Read The Epicurean a Complete Treatise of Analytical And Practical Studies On the Cu 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 Epicurean a Complete Treatise of Analytical And Practical Studies On the Cu
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To quickly assess the difficulty of the text, read a short excerpt:
(2962). MACARONI WITH CREAM AND TRUFPLES (Macaroni a la Creme aux Truffes).
After cooking and blanching the macaroni the same as for the Parisian, drain and lay it in a saucepan to season with salt and nutmeg; add a pint of cream and let simmer until this is re- duced, then transfer it to a vegetable dish in layers, alternating each one with grated parmesan and some finely shredded truffles, finishing with the chopped truffles. Pour over melted butter and serve.
FARINACEOUS. 867 (2963). MACARON...I WITH GAME PTJEEE (Macaroni a la Puree de Gibier).
Pound the meats of a cooked partridge, free of skin or bones; add to it six ounces of butter and six gills of meat gravy, prepared the same as in No. 2960. Blanch the macaroni for twelve minutes, drain and dress it in layers macaroni, grated parmesan and game puree. Serve separately a half -glaze sauce (No. 413) with essence of game (No. 389).
(2964). MACAKONI MEZZANI GEANDI A LA CAVALLOTTI (Macaroni Mezzani Grandi a la Oavallotti).
Boil half a pound of this macaroni, which is a quarter of an inch in diameter.
What to read after The Epicurean a Complete Treatise of Analytical And Practical Studies On the Cu?
You can find similar books in the "Read Also" column, or choose other free books by Charles Ranhofer to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
(2962). MACARONI WITH CREAM AND TRUFPLES (Macaroni a la Creme aux Truffes).
After cooking and blanching the macaroni the same as for the Parisian, drain and lay it in a saucepan to season with salt and nutmeg; add a pint of cream and let simmer until this is re- duced, then transfer it to a vegetable dish in layers, alternating each one with grated parmesan and some finely shredded truffles, finishing with the chopped truffles. Pour over melted butter and serve.
FARINACEOUS. 867 (2963). MACARON...I WITH GAME PTJEEE (Macaroni a la Puree de Gibier).
Pound the meats of a cooked partridge, free of skin or bones; add to it six ounces of butter and six gills of meat gravy, prepared the same as in No. 2960. Blanch the macaroni for twelve minutes, drain and dress it in layers macaroni, grated parmesan and game puree. Serve separately a half -glaze sauce (No. 413) with essence of game (No. 389).
(2964). MACAKONI MEZZANI GEANDI A LA CAVALLOTTI (Macaroni Mezzani Grandi a la Oavallotti).
Boil half a pound of this macaroni, which is a quarter of an inch in diameter.
What to read after The Epicurean a Complete Treatise of Analytical And Practical Studies On the Cu?
You can find similar books in the "Read Also" column, or choose other free books by Charles Ranhofer to read onlineMoreLess
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