The Post Graduate Cookery book Consisting of a Large Number of Special Receipt
The Post Graduate Cookery book Consisting of a Large Number of Special Receipt
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In our eReader you can find the full English version of the book. Read The Post Graduate Cookery book Consisting of a Large Number of Special Receipt 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 Post Graduate Cookery book Consisting of a Large Number of Special Receipt
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To quickly assess the difficulty of the text, read a short excerpt:
CROQUETTES DE HOMARD A L'INDIENNE- -LOBSTER CRO- QUETTES, INDIAN FASHION.
Have ready, cooked, with chicken broth, 2 quarts of rice, add 2 pounds of cooked lobster meat (cut in small squares) and I pint of cream sauce, season highly with salt, curry powder and chutney, and set in a tin pan to get cold ; then shape into small croquettes (any desired shape). Dip them in beaten eggs and bread crumbs and fry in hot lard. Serve on a folded napkin, and give separate a sauceboatful of curry cream sauce....
CRABES Moux A LA MARSCHALL SOFT SHELL CRABS, MARSCHALL STYLE.
Remove the shells and lungs of 6 soft-shell crabs ; also cut the thin claws, leaving only the two principals.
Saute the crabs in butter, as indicated in a la Meuniere, with the addition of finely shredded green peppers thrown into the butter.
NOTE. - -The green peppers for this purpose should be plunged in hot fat, so as to be able to remove the skin with a kitchen towel.
CHAIR DE CRABES A LA MARYLAND CRAB MEAT, MARYLAND STYLE. Reduce to half I gill of sherry, add I pint of cream sauce and ii2 The Post-Graduate Cookery Book.
What to read after The Post Graduate Cookery book Consisting of a Large Number of Special Receipt?
You can find similar books in the "Read Also" column, or choose other free books by Adolphe Meyer to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
CROQUETTES DE HOMARD A L'INDIENNE- -LOBSTER CRO- QUETTES, INDIAN FASHION.
Have ready, cooked, with chicken broth, 2 quarts of rice, add 2 pounds of cooked lobster meat (cut in small squares) and I pint of cream sauce, season highly with salt, curry powder and chutney, and set in a tin pan to get cold ; then shape into small croquettes (any desired shape). Dip them in beaten eggs and bread crumbs and fry in hot lard. Serve on a folded napkin, and give separate a sauceboatful of curry cream sauce....
CRABES Moux A LA MARSCHALL SOFT SHELL CRABS, MARSCHALL STYLE.
Remove the shells and lungs of 6 soft-shell crabs ; also cut the thin claws, leaving only the two principals.
Saute the crabs in butter, as indicated in a la Meuniere, with the addition of finely shredded green peppers thrown into the butter.
NOTE. - -The green peppers for this purpose should be plunged in hot fat, so as to be able to remove the skin with a kitchen towel.
CHAIR DE CRABES A LA MARYLAND CRAB MEAT, MARYLAND STYLE. Reduce to half I gill of sherry, add I pint of cream sauce and ii2 The Post-Graduate Cookery Book.
What to read after The Post Graduate Cookery book Consisting of a Large Number of Special Receipt?
You can find similar books in the "Read Also" column, or choose other free books by Adolphe Meyer to read onlineMoreLess
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