366 Menus and 1200 Recipes of the Baron Brisse; In French and English

 
9781150022920: 366 Menus and 1200 Recipes of the Baron Brisse; In French and English

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1882 Excerpt: ... JUNE 12. Potage printanier aux ceufs poches. Spring soup and poached eggs. Petits pates au jus. Forcemeat patties. Cotelettes de mouton garnies de Mutton cutlets with French beans. haricots verts. Jambon roti. Roast ham. Epinards au veloute. Spinach boiled in veloute sauce. Flan de fruits. Open fruit tart. Gravy patties. Line some small moulds with light paste, and fill with whatever forcemeat fancied (several different recipes are given in this book), cover the moulds with paste, egg over, and bake; when done remove the covers, scoop out the forcemeat, turn the patties out of the moulds, and fill them with well-seasoned, reduced gravy. Open fruit tart. Line a plain mould, about three inches deep, with short paste. Take some stoned cherries, sliced peaches, apricots, nectarines, and gooseberries, stir well in a bowl with some powdered sugar, pour into the mould, and bake in a quick oven; crack the apricot stones, blanch the kernels, and garnish the tart with them. If the fruit seems too dry, pour a little clarified sugar over it before taking out of the oven. Calf s liver forcemeat. Cut a pound and a quarter of calPs liver into dice, add them to three quarters of a pound of melted lard, season with salt, pepper, mixed spice, and laurel leaves; stir over a quick fire with a wooden spoon for at least four minutes; leave until cold, pound, and pass through a tammy, when it will be ready for use. ...

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