Kettner's Book of the TableCentaur P., 1968 - 500 sider This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! |
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Side 166
... pieces about three or four inches long ; dredge these with flour , which is to be wiped off so as to leave all dry . Dip the pieces in a thick batter made of melted butter , yolk of eggs , minced parsley , sage , shalot ( very little ...
... pieces about three or four inches long ; dredge these with flour , which is to be wiped off so as to leave all dry . Dip the pieces in a thick batter made of melted butter , yolk of eggs , minced parsley , sage , shalot ( very little ...
Side 167
... pieces and boned , rubbed with salt , pepper , and mixed spices , brushed with egg , and rolled in crumbs . They are then fried , and sent to table with fried parsley and Tartar sauce . Fried eels come to be expensive inasmuch as the ...
... pieces and boned , rubbed with salt , pepper , and mixed spices , brushed with egg , and rolled in crumbs . They are then fried , and sent to table with fried parsley and Tartar sauce . Fried eels come to be expensive inasmuch as the ...
Side 239
... pieces . That , said M. Génin , is haricot - it means anything cut to pieces . And this word , he continues , came to be applied from the stew to the kidney - bean , because , no doubt , some one saw a dish of kidney - beans cut to pieces ...
... pieces . That , said M. Génin , is haricot - it means anything cut to pieces . And this word , he continues , came to be applied from the stew to the kidney - bean , because , no doubt , some one saw a dish of kidney - beans cut to pieces ...
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almond anchovy apples asparagus bacon baked Béchamel beef blanched boiled bread breadcrumbs broiled broth brown brown sauce Brunoise butter called Carême carrots celery chicken chopped cloves cold colour cookery books cream cutlets dinner dish Duxelles eaten endive England English entremet faggot fillets fire fish flavour flour forcemeat fowl France French cooks fried galantine garlic garnish gravy grilled haricot heat herbs hour jelly juice Julienne kitchen lemon lemon-juice liqueur Macedon maître d'hôtel Mayonnaise means meat melted milk minutes Mirepoix mixed mushrooms mutton nutmeg onions ounces of butter oysters parsley peas pepper and salt pieces pint potatoes pudding purée quantity ragout receipt roast salad sauce Sauce Robert served shalots simmer slices soup Spanish spoonful stew stewpan sugar sweet tarragon taste truffles turnips veal vegetables vinegar wine word yolks of eggs