Cookery for English households, by a French lady |
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Side 8
... Index ) ; toast some thin slices of bread , and lay them in the bottom of the soup- tureen . Take the meat out of the pot and pour the soup upon the toasts through a fine sieve . Take 8 HOUSEHOLD COOKERY CHAPTER III. ...
... Index ) ; toast some thin slices of bread , and lay them in the bottom of the soup- tureen . Take the meat out of the pot and pour the soup upon the toasts through a fine sieve . Take 8 HOUSEHOLD COOKERY CHAPTER III. ...
Side 9
English households. soup upon the toasts through a fine sieve . Take off some of the fat . This soup is much better when rice or Italian pastes are employed instead of bread . ( See riz au gras and pâtes d'Italie au gras , Index . ) It ...
English households. soup upon the toasts through a fine sieve . Take off some of the fat . This soup is much better when rice or Italian pastes are employed instead of bread . ( See riz au gras and pâtes d'Italie au gras , Index . ) It ...
Side 10
... sieve and bottle when cold . This soup may be kept for a fortnight in winter , four or five days in summer . It is particularly useful in travelling with children or invalids ; two table- spoonfuls mixed in a gill of boiling water will ...
... sieve and bottle when cold . This soup may be kept for a fortnight in winter , four or five days in summer . It is particularly useful in travelling with children or invalids ; two table- spoonfuls mixed in a gill of boiling water will ...
Side 12
... sieve . Mix them with the boiling broth which has been passed through a silk sieve ; add two or three spoonfuls of well - washed rice , and let it boil for another quarter of an hour . This soup , if properly prepared , should be served ...
... sieve . Mix them with the boiling broth which has been passed through a silk sieve ; add two or three spoonfuls of well - washed rice , and let it boil for another quarter of an hour . This soup , if properly prepared , should be served ...
Side 13
... sieve and let it cool . Pick the flesh off the bones and chop it very fine with the breasts and fillets ; make a paste of it with bread crumbs , a little cayenne pepper , a chopped shalot , and one or two yolks of eggs . Make little ...
... sieve and let it cool . Pick the flesh off the bones and chop it very fine with the breasts and fillets ; make a paste of it with bread crumbs , a little cayenne pepper , a chopped shalot , and one or two yolks of eggs . Make little ...
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Cookery for English Households by a French Lady English Households Ingen forhåndsvisning tilgjengelig - 2023 |
Cookery for English Households by a French Lady English Households Ingen forhåndsvisning tilgjengelig - 2019 |
Vanlige uttrykk og setninger
bacon bay-leaf Beignets boil slowly boiling water Bordeaux wine bottles bread-crumbs brisk fire broth Burgundy wine Cambridge carrots chives chopped cloth cloves cold water cooked court-bouillon Cover the pan Crown 8vo cut in slices dish drain Fcap fish five minutes four ounces fresh butter garlic gherkins gill gravy gruyère cheese half a pound half an hour Hors d'œuvre hot lard juice lard large onions lemon let it boil let it remain Let the whole let them boil little salt melted milk moderate fire nutmeg olive-oil onions ounces of butter ounces of fresh ounces of pounded oven parsley Peel pound of sugar Proceed exactly puff paste remove the pan roast salt and pepper Second Edition serve shalots sieve simmer six ounces soup stir table-spoonful of flour take colour tammie thick throw thyme truffles tureen University of Cambridge veau vinegar whole boil wooden spoon yolks of eggs
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