The National Cook book
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In our eReader you can find the full English version of the book. Read The National Cook book 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 National Cook book
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Chop very fine the meat of an uncooked roasting fowl, or a broiler. The meat must be almost like powder. Stir a pinch of soda into four tablespoonfuls of sweet cream with salt and white pepper. Beat stiff the whites of three eggs. Mix the meat with the cream and beat in the frothed whites. Butter well enough nappies or timbale-moulds to hold the mixture, set in a pan of boiling water ; cover the pan and bake fifteen minutes in a quick oven. Turn out upon hot plates, and pour about each a good w...hite sauce. Serve immediately, as they soon fall.
158 THE NATIONAL COOK BOOK CHICKEN PIE.
Cut two fowls into joints ; put them on in enough cold water to cover them and stew very slowly at the side of the fire until tender. Take out the meat ; add to the gravy a grated onion, a bay leaf, a stalk of celery, two or three sprigs of parsley, pepper, and salt. Let all simmer together for an hour, and set the sauce- pan aside. Arrange the chicken neatly in a large pudding-dish, pour over it the highly seasoned gravy, and cover all with pastry made by the recipe given below.
What to read after The National Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Herrick, Christine Terhune, 1859-1944 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Chop very fine the meat of an uncooked roasting fowl, or a broiler. The meat must be almost like powder. Stir a pinch of soda into four tablespoonfuls of sweet cream with salt and white pepper. Beat stiff the whites of three eggs. Mix the meat with the cream and beat in the frothed whites. Butter well enough nappies or timbale-moulds to hold the mixture, set in a pan of boiling water ; cover the pan and bake fifteen minutes in a quick oven. Turn out upon hot plates, and pour about each a good w...hite sauce. Serve immediately, as they soon fall.
158 THE NATIONAL COOK BOOK CHICKEN PIE.
Cut two fowls into joints ; put them on in enough cold water to cover them and stew very slowly at the side of the fire until tender. Take out the meat ; add to the gravy a grated onion, a bay leaf, a stalk of celery, two or three sprigs of parsley, pepper, and salt. Let all simmer together for an hour, and set the sauce- pan aside. Arrange the chicken neatly in a large pudding-dish, pour over it the highly seasoned gravy, and cover all with pastry made by the recipe given below.
What to read after The National Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Herrick, Christine Terhune, 1859-1944 to read onlineMoreLess
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