Modern cookery, in all its branches1845 - 80 pages |
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Page 8
... simmer 5 to 6 hours . Obs . 1. - This broth forms in France the foundation of all richer soups and gravies . Poured on fresh meat ( a portion of which should be veal ) instead of water , it makes at once an excellent consommée , or ...
... simmer 5 to 6 hours . Obs . 1. - This broth forms in France the foundation of all richer soups and gravies . Poured on fresh meat ( a portion of which should be veal ) instead of water , it makes at once an excellent consommée , or ...
Page 11
... simmer from twenty to five and twenty minutes . This , when the semoulina can be procured good and fresh , is , to our taste , an excellent soup . Soup , 3 quarts ; semoulina 6 ozs .: nearly , or quite 25 minutes . MACCARONI SOUP ...
... simmer from twenty to five and twenty minutes . This , when the semoulina can be procured good and fresh , is , to our taste , an excellent soup . Soup , 3 quarts ; semoulina 6 ozs .: nearly , or quite 25 minutes . MACCARONI SOUP ...
Page 13
... simmer ten minutes , drain it well , throw it into the boiling soup , and simmer it gently from ten to fifteen minutes longer ; some rice will be tender in half that time . An extra quantity of stock must be allowed for the reduction of ...
... simmer ten minutes , drain it well , throw it into the boiling soup , and simmer it gently from ten to fifteen minutes longer ; some rice will be tender in half that time . An extra quantity of stock must be allowed for the reduction of ...
Page 14
... simmer until the meat falls from the bones . The skin of a calf's head , a calf's foot , or an old fowl may always be added to this stock with good effect . Strain it into a clean deep pan , and keep it in a cool place till wanted for ...
... simmer until the meat falls from the bones . The skin of a calf's head , a calf's foot , or an old fowl may always be added to this stock with good effect . Strain it into a clean deep pan , and keep it in a cool place till wanted for ...
Page 15
... simmer thicken it gradually with as much flour as it will absorb ; keep these stirred over a very gentle fire for ten minutes or more , but do not allow them to take the slightest colour ; pour the soup to them by degrees , letting it ...
... simmer thicken it gradually with as much flour as it will absorb ; keep these stirred over a very gentle fire for ten minutes or more , but do not allow them to take the slightest colour ; pour the soup to them by degrees , letting it ...
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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...