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add half Allemande sauce Apple Beans Beef boil Breakfast Broiled cake carrot Celery Cheese Chicken chopped parsley Clams Coffee cold water Consomme Crabs Cream Croquettes dessert-dish Dinner drain Eggs Espagnole sauce fillets fine Herbs five minutes flour folded napkin forcemeat Fried garnishing Gratin gravy half a cupful half a pint half an ounce Hashed hot dish ice-cream Lamb lemon let cook Lobster Madeira wine medium-sized minced mushrooms Mutton nutmeg Olives Omelet onion ounce ounce of butter ounces of powdered Oysters parsley pieces pinch of pepper pinch of salt pint of hot Potatoes pound powdered sugar Pudding quart Radishes remove Rice Roast Salad Salpicon salt and half saltspoonful saucepan Sausage sautoire season with half slices spatula spoon Steak Stewed stir Stuffed sweet Sweetbreads tablespoonful tablespoonful of salt teaspoonful of pepper Tenderloin three minutes three tablespoonfuls Timbales truffles twelve uncljeon Veal Watercress white broth yolks
Page 189 - Sole Dieppoise. — Lift the fillets from three medium-sized soles, put them in a buttered stewpan, with one very finely chopped shallot, moistening with half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Cook for six minutes, then lay them on a dish, reduce the gravy to half, adding twelve cooked mussels, six mushroom buttons, and half a pint of good Allemande sauce (No.
Page 204 - Broiled Sardines on Toast,— Select twelve good-sized, fine, and firm sardines ; arrange them in a double broiler, and broil for two minutes on each side on a very brisk fire. Place six fresh, dry toasts on a hot dish, lay the sardines over, being careful not to break them, pour half a gill of maitre d'hotel butter (No.
Page 275 - Procure a fine canvas-back duck, pick, singe, draw thoroughly and wipe; throw inside a light pinch of salt, run in the head from the end of the head to the back, press and place in a roasting pan. Sprinkle with salt, put in a brisk oven, and cook for eighteen minutes. Arrange on a very hot dish, untruss, throw in two tablespoons of white broth. Garnish with slices of fried hominy and currant jelly. Redhead and mallard ducks are prepared the same way. BROILED WILD...
Page 347 - Three-quarters of a pound of flour, Half a pound of butter, Half a pound of sugar, One tea spoonful of grated nutmeg, As much milk as will form a dough.
Page 201 - Procure forty-two very fresh, soft clams, so that no sand should adhere to them after they are opened; lay them carefully in the palm of the left hand, and with the fingers of the right remove the body gently, but nothing else, being very careful not to break it, and throw away all that remains. When they are all prepared, place them in a stewpan with an ounce of good butter, half a pinch of white pepper, a wine-glassful of good Madeira wine, and two finely hashed, mediumsized truffles. Put on the...
Page 319 - ... in the centre, pour into it half a pint of cold water and two ounces of powdered sugar.
Page 201 - Add now the crab-meat, and eook for fifteen minutes more, lightly stirring with a wooden spoon once in a while. Transfer it into a vessel; and let cool for fifteen minutes. Place a tablespoonful of good butter in a sautoire on a hot stove, mix in well together one tablespoonful of flour, and cook very slowly for three minutes. Add two ounces of grated Parmesan cheese, and the same quantity of grated Swiss cheese; stir all well together. Then place in a vessel and let cool. Place a layer of crab forcemeat...
Page 412 - Calabash" (a large gourd about the size of a pumpkin), the natives always eating with their fingers, this being done by sticking the two fore-fingers into the