The Fredonia Cook Book (Classic Reprint) - Couverture souple

Fredonia, N. Y. Trinity Parish Guild

 
9781330033302: The Fredonia Cook Book (Classic Reprint)

Synopsis

Excerpt from The Fredonia Cook Book

Cut the heads off the asparagus and save in a cup; cut up stalks and put in stock and boil one hour.

Boil heads in 1 cup of salted water. Melt butter and flour in a stew pan and stir in milk until it cooks; strain stock; stir in strained milk, butter, etc., and season thoroughly with salt and pepper. Before serving put in cup of cream and asparagus heads.

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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