Wholesome Cookery |
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Page 27
... wine , some lemon - juice ; simmer for a few minutes over the fire , and serve on the sole . 49. - Soles " à la Turban . " Cut a piece of bread the same shape as a cork , but very much larger ; place it on a baking dish ; round the ...
... wine , some lemon - juice ; simmer for a few minutes over the fire , and serve on the sole . 49. - Soles " à la Turban . " Cut a piece of bread the same shape as a cork , but very much larger ; place it on a baking dish ; round the ...
Page 28
... butter tastefully arranged on the fish . 52. - Baked Soles . Butter a baking dish ; on this place some very thin slices of onion , then upon this a whole sole or filleted soles ; upon this pour a little white wine 28 WHOLESOME COOKERY .
... butter tastefully arranged on the fish . 52. - Baked Soles . Butter a baking dish ; on this place some very thin slices of onion , then upon this a whole sole or filleted soles ; upon this pour a little white wine 28 WHOLESOME COOKERY .
Page 29
... wine , 2 tablespoon- fuls of mushroom ketchup , 1 or 2 pounded anchovies . Bake half an hour to 40 minutes . Have some of the same gravy at hand to baste with and prevent it drying at the top . To make a sole “ au gratin ” you proceed ...
... wine , 2 tablespoon- fuls of mushroom ketchup , 1 or 2 pounded anchovies . Bake half an hour to 40 minutes . Have some of the same gravy at hand to baste with and prevent it drying at the top . To make a sole “ au gratin ” you proceed ...
Page 30
... wine , pepper , salt , and a few herbs ; stew for half an hour , then strain . Flour the soles well , fry them dry , and serve with the sauce they were stewed in and strained . 55. - Whitings " à la Orly . " Dress them exactly as the ...
... wine , pepper , salt , and a few herbs ; stew for half an hour , then strain . Flour the soles well , fry them dry , and serve with the sauce they were stewed in and strained . 55. - Whitings " à la Orly . " Dress them exactly as the ...
Page 31
... wine and stock . Put this dish in the oven , or on the top of your stove , with a cover over . When half cooked , turn the fish over carefully . When quite cooked , pour the sauce into a saucepan without disturbing the fish ; add some ...
... wine and stock . Put this dish in the oven , or on the top of your stove , with a cover over . When half cooked , turn the fish over carefully . When quite cooked , pour the sauce into a saucepan without disturbing the fish ; add some ...
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Common terms and phrases
add a little anchovy bake baking-dish bay leaf Béchamel Sauce beef bread-crumbs carrots castor sugar cauliflower celery Cheaper Edition chervil chopped parsley Cloth cloves coffee cooked curaçoa custard Demy 8vo dish drain Fcap fillets finely chopped fire flour fried sippets Frontispiece gently gravy Gruyère cheese hair sieve half a pint haricot beans herbs Illustrations lard Large post 8vo lemon lemon-juice lemon-peel let it simmer little butter little cream lump of butter macaroni maître d'hôtel meat melted mould mushrooms nutmeg omelet onion ounce of butter oven Parmesan cheese peel pepper and salt pint of cream pint of milk Poems Portrait potatoes pound price 75 Pudding purée rice Roast saucepan Second Edition serve with fried shallot slices Small crown 8vo soak Soup Recipe spoon sprinkle stew stewpan stir strain tablespoonfuls teacupful teaspoonful thick thicken toss Translated turnips veal vegetables vinegar vols white wine yolks of eggs
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