French Domestic Cookery: Combining Elegance with Economy; Describing New Culinary Implements and Processes; the Management of the Table'; Instructions for Carving; French, German, Polish, Spanish, and Italian Cookery; in Twelve Hundred Receipts. Besides a Variety of New Modes of Keeping and Storing Provisions, Domestic Hints, &c., Management of Wines, &cHarper & Brothers, 1846 - 340 pages |
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almonds anchovies artichokes bain-marie bake bay-leaf beat beaten beef blanch boiling water bottle bouillon brandy bread-crumbs broil broth brown bunch of mixed carrots cheese chives chopped finely cloth cloves colour court-bouillon cover cream cutlets deep dish dish drain dress Dutch oven entremets fillet fine herbs fish forcemeat fowl fried garlic garnish gentle fire grated gravy half a glass half a pound hors d'œuvres hour jelly juice lard lemon let it boil little salt marinade meat milk mixed herbs moisten mould mushrooms mutton nutmeg onions ounces parsley peel piece of butter pinch of flour pint Plates potatoes pound of sugar powdered sugar purée quart quarter ragout roast sauce saucepan season serve shalots sieve skim slices of bacon soak soup spice spoonful of flour sprinkle stew stewpan stir strain syrup thicken thin slices thyme truffles veal verjuice vinegar warm white wine yolks of eggs
Popular passages
Page 82 - Take a rump, or piece of beef, bone it, beat it well, and lard it with fat bacon ; then put it into a stewpan with some rind of bacon, a calf's foot, an onion, a carrot, a bunch of sweet herbs, a bay leaf, some thyme, a clove of garlic, some cloves, salt, and pepper ; pour over the whole a glass of water, let it stew over a 'slow fire for six hours at least. A clean cloth should be placed over the stewpan before the lid is put on, to make it airtight ; when the beef is done, strain the gravy through...
Page 197 - Hjojrind two spoonfuls of milk ; place it on a slow fire, with a red-hot shovel over it, and serve when the eggs are set. Or, cut some asparagus tops into pieces like peas, boil them a quarter of an hour ; then take them out, and put them into a stewpan, with a bunch of parsley, chives, and a piece of butter ; set them over a slow fire, put in a pinch of flour, add a little water, and let them stew, seasoning with salt and sugar. When done, put them into the dish they are to be served in, and break...