Cookery for English households, by a French lady |
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Side 13
... yolks of eggs . Make little balls with this paste and roll them in wheat flour , fry them in oil or lard ( see friture , Index ) ; at the same time put your broth on a brisk fire . When your balls are all fried , put them in a tureen ...
... yolks of eggs . Make little balls with this paste and roll them in wheat flour , fry them in oil or lard ( see friture , Index ) ; at the same time put your broth on a brisk fire . When your balls are all fried , put them in a tureen ...
Side 14
... yolks of eggs with a small quantity of milk ; pass through a silk sieve ; add to your eggs three spoon- fuls of thick cream , and beat it well together . Take your soup off the fire and wait till it ceases boiling ; then stirring it ...
... yolks of eggs with a small quantity of milk ; pass through a silk sieve ; add to your eggs three spoon- fuls of thick cream , and beat it well together . Take your soup off the fire and wait till it ceases boiling ; then stirring it ...
Side 15
... yolks of eggs with a little cream , and put it into the soup , which has been taken off the fire to prevent it from curdling . 17. Soupe à la reine , au gras . Take a hen previously roasted , and a calf's foot carefully washed in hot ...
... yolks of eggs with a little cream , and put it into the soup , which has been taken off the fire to prevent it from curdling . 17. Soupe à la reine , au gras . Take a hen previously roasted , and a calf's foot carefully washed in hot ...
Side 16
... yolks of eggs with a little cold milk . Take the pan off the fire and put the yolks into it , stirring the hot milk with a wooden spoon . Set the pan on a very moderate fire , and keep stirring until the soup thickens and adheres to the ...
... yolks of eggs with a little cold milk . Take the pan off the fire and put the yolks into it , stirring the hot milk with a wooden spoon . Set the pan on a very moderate fire , and keep stirring until the soup thickens and adheres to the ...
Side 26
... yolks of eggs , six ounces of butter , a spoonful of lemon - juice , some salt and pepper . Beat the whole for three minutes with a wooden spoon , and serve immediately . 49. Sauce à la Sainte Ménéhould . In four ounces of butter mix a ...
... yolks of eggs , six ounces of butter , a spoonful of lemon - juice , some salt and pepper . Beat the whole for three minutes with a wooden spoon , and serve immediately . 49. Sauce à la Sainte Ménéhould . In four ounces of butter mix a ...
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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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