The French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With
The book The French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With was written by author Here you can read free online of The French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is The French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With a good or bad book?
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In our eReader you can find the full English version of the book. Read The French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With 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 French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With
In our eReader you can find the full English version of the book. Read The French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With 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 French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With
What reading level is The French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With book?
To quickly assess the difficulty of the text, read a short excerpt:
In this case, fill the in- side with floured paper, put on the cover, wash it over with the yolk of an egg, and bake it. Then open the crust, remove the paper which you find in- side, and fill the crust with the rago-ut or the fricassee^ which you have provided. Add the sauce and con- venient accessories, put on the upper crust, and serve immediately.
PAT^— PIES. §t TIMBALE.
DRUM PIE.
This is an economical kind of pie, which can be made in a stewpan over a furnace or other fire.
Grease well the... inside of yom' stewpan, and cover the whole inside from a third to half an inch thick with the light paste {pdte brisee) ; fill it up with any ragout or fricassee, either meat, fowl, game, or fish, which you have convenient. Cover it over with a thickness of paste, which you stick fast to the edges of the sides ; put over a cover, and cook upon hot ashes, and with fire upon the stewpan. When the pie has been cooked, reverse the stewpan over a plate, so that your timhale will drop out. Then make in the middle a round opening, through which you introduce any sauce proper for your pie; put the piece of paste in the opening, and serve hot.
What to read after The French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With?
You can find similar books in the "Read Also" column, or choose other free books by Friedel, Louise Béate Augustine, D.1818 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In this case, fill the in- side with floured paper, put on the cover, wash it over with the yolk of an egg, and bake it. Then open the crust, remove the paper which you find in- side, and fill the crust with the rago-ut or the fricassee^ which you have provided. Add the sauce and con- venient accessories, put on the upper crust, and serve immediately.
PAT^— PIES. §t TIMBALE.
DRUM PIE.
This is an economical kind of pie, which can be made in a stewpan over a furnace or other fire.
Grease well the... inside of yom' stewpan, and cover the whole inside from a third to half an inch thick with the light paste {pdte brisee) ; fill it up with any ragout or fricassee, either meat, fowl, game, or fish, which you have convenient. Cover it over with a thickness of paste, which you stick fast to the edges of the sides ; put over a cover, and cook upon hot ashes, and with fire upon the stewpan. When the pie has been cooked, reverse the stewpan over a plate, so that your timhale will drop out. Then make in the middle a round opening, through which you introduce any sauce proper for your pie; put the piece of paste in the opening, and serve hot.
What to read after The French Cook : a Full And Literal Translation of La Petite Cuisiniere Habile ; Giving Plain Directions for Making the Most Celebrated And Delicious Potages, Entreés, Entremets, Crêmes, Fritures ; Sauces, Pates, Patisserie, Confitures, Geleés, &c. With?
You can find similar books in the "Read Also" column, or choose other free books by Friedel, Louise Béate Augustine, D.1818 to read onlineMoreLess
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