Twenty-Four Little French Dinners And How to Cook And Serve Them
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In our eReader you can find the full English version of the book. Read Twenty-Four Little French Dinners And How to Cook And Serve Them 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 Twenty-Four Little French Dinners And How to Cook And Serve Them
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Allow to simmer for fifteen minutes. Whencooked remove and wipe free from broth, place on a hot platter andserve with a sauce made as follows: Melt a quantity of butter, flavor totaste with tarragon vinegar, pepper, mustard, fennel and such spices asare liked. Stir over the fire till cooked, move to the side of thestove, thicken with the yolk of an egg and serve.
=Rissolettes de Bœuf. =--With four cups of finely minced beef mix one cupof breadcrumbs, adding one boiled onion, a little essence of... anchovies, salt, pepper and a raw egg. Make into balls, roll in breadcrumbs and fryslowly. Prepare a gravy by boiling the trimmings of the meat in thewater in which the onion was boiled, thicken with flour or cornstarch, add three teaspoonfuls of lemon juice and pour over the rissoletteswhich should be arranged on a heated platter around a heap of mashedpotatoes.
=Salade à la Reine. =--Lay strips of endive lengthwise on the saladplates and cross them with peeled tomatoes cut in sections like anorange.
What to read after Twenty-Four Little French Dinners And How to Cook And Serve Them?
You can find similar books in the "Read Also" column, or choose other free books by Moore Cora to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Allow to simmer for fifteen minutes. Whencooked remove and wipe free from broth, place on a hot platter andserve with a sauce made as follows: Melt a quantity of butter, flavor totaste with tarragon vinegar, pepper, mustard, fennel and such spices asare liked. Stir over the fire till cooked, move to the side of thestove, thicken with the yolk of an egg and serve.
=Rissolettes de Bœuf. =--With four cups of finely minced beef mix one cupof breadcrumbs, adding one boiled onion, a little essence of... anchovies, salt, pepper and a raw egg. Make into balls, roll in breadcrumbs and fryslowly. Prepare a gravy by boiling the trimmings of the meat in thewater in which the onion was boiled, thicken with flour or cornstarch, add three teaspoonfuls of lemon juice and pour over the rissoletteswhich should be arranged on a heated platter around a heap of mashedpotatoes.
=Salade à la Reine. =--Lay strips of endive lengthwise on the saladplates and cross them with peeled tomatoes cut in sections like anorange.
What to read after Twenty-Four Little French Dinners And How to Cook And Serve Them?
You can find similar books in the "Read Also" column, or choose other free books by Moore Cora to read onlineMoreLess
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