Modern cookery, in all its branches1845 - 80 pages |
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Page 12
... gently stirred for ten minutes , skim it well , and serve it quickly . This is a less common , and a more delicately fla- voured soup than the vermicelli , provided always that the nouilles be made with really fresh eggs . The same ...
... gently stirred for ten minutes , skim it well , and serve it quickly . This is a less common , and a more delicately fla- voured soup than the vermicelli , provided always that the nouilles be made with really fresh eggs . The same ...
Page 15
... gently , with a faggot of savoury herbs , and one large onion stuck with a a dozen cloves , for nearly four hours ... gentle fire for ten minutes or more , but do not allow them to take the slightest colour ; pour the soup to them by ...
... gently , with a faggot of savoury herbs , and one large onion stuck with a a dozen cloves , for nearly four hours ... gentle fire for ten minutes or more , but do not allow them to take the slightest colour ; pour the soup to them by ...
Page 16
... gently as possible for an hour ; then strain the soup into a clean pan , and set it by till the morrow in a cool place . The flesh should be cut into dice while it is still warm , and covered with the cloth before it becomes quite cold ...
... gently as possible for an hour ; then strain the soup into a clean pan , and set it by till the morrow in a cool place . The flesh should be cut into dice while it is still warm , and covered with the cloth before it becomes quite cold ...
Page 17
... gently for one hour in the stock , which should then be strained and thickened for table . This nut imparts a remarkably fine flavour to any kind of soup or broth , and it is considerably heightened by browning it with a morsel of fresh ...
... gently for one hour in the stock , which should then be strained and thickened for table . This nut imparts a remarkably fine flavour to any kind of soup or broth , and it is considerably heightened by browning it with a morsel of fresh ...
Page 19
... gently for an hour with- out browning ; pour to them then four pints and a half of brown gravy - soup , and when they have simmered from fifty minutes to an hour , they ought to be sufficiently tender . Press them through a sieve or ...
... gently for an hour with- out browning ; pour to them then four pints and a half of brown gravy - soup , and when they have simmered from fifty minutes to an hour , they ought to be sufficiently tender . Press them through a sieve or ...
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Common terms and phrases
almonds anchovies baked beef black pepper bones bread bread-crumbs broth brown gravy cakes carrots catsup cayenne clean cloves cold water colour cooks cream currants cutlets dessertspoonful dish drain eggs ENTREMETS eschalots flavour flour forcemeat four ounces fowl fresh butter fried fruit gently grated rind gravy half a pint half a pound herbs hour isinglass jelly juice lemon lemon-juice lightly mace meat melted butter milk minced minutes mixed mould mushrooms mutton nutmeg onions ounces ounces of butter ounces of sugar oven pared parsley pepper perfectly pickle pint port wine pudding quantity quart receipt rice roast round saltpetre saucepan seasoning sent to table served sieve simmer six ounces skin slice soup spoonful stewed stewpan stir strained sufficient sugar syrup tablespoonful teaspoonful tender thick thickened thin three ounces three quarters throw veal vinegar white pepper white sauce whole yolks
Popular passages
Page 385 - ... from an hour and a quarter to an hour and a half...