Modern cookery, in all its branches1845 - 80 pages |
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Page xxii
... Lemon Tartlets ( Entre- mets ) ib . 350 • Excellent Meat Rolls . • 351 . 351 Mutton Pie ( common ) A good Mutton Pie Raised Pies A Vol - au - Vent ( Entrée ) AVol - au - Ventof Fruit ( Entremêts ) 349 A Vol - au - Vent a la Crême ( En ...
... Lemon Tartlets ( Entre- mets ) ib . 350 • Excellent Meat Rolls . • 351 . 351 Mutton Pie ( common ) A good Mutton Pie Raised Pies A Vol - au - Vent ( Entrée ) AVol - au - Ventof Fruit ( Entremêts ) 349 A Vol - au - Vent a la Crême ( En ...
Page xxiii
... Lemon Pudding Another Lemon Pudding Lemon Suet Pudding Bakewell Pudding Ratafia Pudding . An excellent Sponge Cake Pud- ding 389 • Potato Pudding 390 A richer Potato Pudding ib . . 391 ib . ib . 392 ib . The elegant Economist's Pudding ...
... Lemon Pudding Another Lemon Pudding Lemon Suet Pudding Bakewell Pudding Ratafia Pudding . An excellent Sponge Cake Pud- ding 389 • Potato Pudding 390 A richer Potato Pudding ib . . 391 ib . ib . 392 ib . The elegant Economist's Pudding ...
Page xxiv
... Lemon Cream , made without Cream Very good Lemon Creams Fruit Creams , and Italian Creams 446 Very superior whipped Syllabubs ib . Good common Blamange , or Blanc Manger ( Author's receipt ) Richer Blamange . Jaumange , 447 • ib . or ...
... Lemon Cream , made without Cream Very good Lemon Creams Fruit Creams , and Italian Creams 446 Very superior whipped Syllabubs ib . Good common Blamange , or Blanc Manger ( Author's receipt ) Richer Blamange . Jaumange , 447 • ib . or ...
Page 16
... lemon , three tablespoonsful of Harvey's sauce , and half a pint of good sherry or Madeira . Simmer the whole for six or eight minutes , add more salt if needful , stir the soup often , and skim it tho- roughly ; put in the meat , and ...
... lemon , three tablespoonsful of Harvey's sauce , and half a pint of good sherry or Madeira . Simmer the whole for six or eight minutes , add more salt if needful , stir the soup often , and skim it tho- roughly ; put in the meat , and ...
Page 24
... lemon thyme and winter savoury mixed , and when the flavour is thought appropriate , the very thin rind of half a small fresh lemon . Stew these as softly as possible for nearly or quite an hour , and keep the pan frequently shaken ...
... lemon thyme and winter savoury mixed , and when the flavour is thought appropriate , the very thin rind of half a small fresh lemon . Stew these as softly as possible for nearly or quite an hour , and keep the pan frequently shaken ...
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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...