The Practical Cook book
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In our eReader you can find the full English version of the book. Read The Practical 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 Practical Cook book
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Re- move skin and bones. Rub fish to a smooth paste with melted butter. Add bread crumbs, cream, parsley and lightly beaten FISH, OYSTERS, ETC. 59 eggs. Season with salt and cayenne. Mix thoroughly and press mixture into a well greased decorated fish mould, or into an agate brick shaped bread pan. Cover mould with buttered paper, buttered side down. Place in a steamer and cook twenty-five minutes. Remove from mould and serve with Salmon Sauce.
SALMON SAUCE.
Strained salmon liquor 1 teaspoon cor...n starch 1 tablespoon melted butter 5 tablespoons tomato catsup Yz cup milk Salt and pepper Process: Add melted butter to strained salmon liquor. Add milk and bring these ingredients to the boiling point. Dilute corn starch with two tablespoons cold milk, adding to first mix- ture slowly, stirring constantly until smooth and glossy. Add tomato catsup, salt and pepper. Beat well with a wire whisk and pour around Salmon Loaf.
CODFISH IN CREAM SAUCE.
Pick scalded salt codfish in very small bits; there should be two cups.
What to read after The Practical Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Elizabeth O Hiller to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Re- move skin and bones. Rub fish to a smooth paste with melted butter. Add bread crumbs, cream, parsley and lightly beaten FISH, OYSTERS, ETC. 59 eggs. Season with salt and cayenne. Mix thoroughly and press mixture into a well greased decorated fish mould, or into an agate brick shaped bread pan. Cover mould with buttered paper, buttered side down. Place in a steamer and cook twenty-five minutes. Remove from mould and serve with Salmon Sauce.
SALMON SAUCE.
Strained salmon liquor 1 teaspoon cor...n starch 1 tablespoon melted butter 5 tablespoons tomato catsup Yz cup milk Salt and pepper Process: Add melted butter to strained salmon liquor. Add milk and bring these ingredients to the boiling point. Dilute corn starch with two tablespoons cold milk, adding to first mix- ture slowly, stirring constantly until smooth and glossy. Add tomato catsup, salt and pepper. Beat well with a wire whisk and pour around Salmon Loaf.
CODFISH IN CREAM SAUCE.
Pick scalded salt codfish in very small bits; there should be two cups.
What to read after The Practical Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Elizabeth O Hiller to read onlineMoreLess
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