Savouries À la Mode |
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anchovy anchovy sauce artichokes asparagus aspic aspic jelly bake béchamel sauce Biscuits black pepper boiling bread and butter bread-crumbs brown Canapés caviar Champignons chicken chopped parsley clarified butter cooked cream croûtons dessert-spoonful dish Farcis fill fire foie gras forcemeat French beans fresh butter garnish grain of cayenne grated Parmesan cheese Gratin Gruyère cheese half Homard inches little salt lobster lobster coral mayonnaise sauce melted butter minutes mixture mortar mould mushrooms mustard Œufs omelet onion ounce of butter ounces of grated ounces of Parmesan oyster omelet oysters Parmesan cheese parsley peel pepper and salt piece of butter potatoes pound quarter rolls rounds of bread salad salamander salt and pepper Sandwiches sardines saucepan Savoury scallop shalot shrimps sieve simmer small piece Soufflé spoonful stewpan stir Stuffed tablespoonful Take tarragon Tartines teaspoonful thick thin slices toast truffles vinegar watercress Worcester sauce yolks yolks of eggs
Popular passages
Page 29 - ... meat cut into small pieces, adding a piece of butter, the size of a walnut, rolled in flour.
Page 36 - Add pepper and salt to taste, and a saltspoonful of minced thyme ; let all these fry together for a few minutes, then add the yolks of two eggs, stirring them all together till cooked.
Page 23 - Then add the rind of a lemon cut thin, a glass of sherry, a few drops of chilli vinegar and a dessert-spoonful of tarragon. Put a large tablespoonful of gelatine with two of water, let it swell, then stir it in with the stock till it is dissolved ; add the whites of two eggs slightly beaten up, and let all boil up ; remove to side of fire and let it simmer for half an hour, then strain through a hot jelly-bag till clear, and pour it into a mould and place on ice Devilled Biscuits.
Page 47 - Vegetable Salad. Salade de Legumes. Boil equal quantities of carrots, peas, asparagus heads, French beans, potatoes, and half the quantity of turnips ; when done, drain carefully and place in a salad-bowl in separate groups, with a head of boiled cauliflower in the centre. Cover with a sauce made of twelve...
Page 20 - ... and four ounces of grated Gruyere cheese ; pour this mixture into a china fireproof dish, cover it all over with very thin slices of the cheese, glaze with yolks of egg, and bake for twenty-five minutes. Cheese Biscuits a la Saint-Denis. Talmouses a la Saint-Denis. Take three tablespoonfuls of fine flour, half a pound of cream curds, five ounces of Brie cheese which has been carefully scraped, and a pinch of salt, pound all in a mortar ; then add five ounces of melted butter ; stir in three eggs...
Page 29 - ... melted butter ; then stir in a very little flour, and moisten with a little stock. Season with a bouquet of herbs, minced mushrooms, and a teaspoonful of vinegar, pass through a sieve, and pour over the artichokes. Stuffed Artichokes. Artichauts Farcis. Thoroughly wash the artichokes. Boil them till nearly tender, drain them, remove the middle leaves and the chokes, and lay in each a little good forcemeat, and put them in a moderate oven until the meat is sufficiently cooked. Make a good rich...
Page 32 - Cut up finely two tablespoonfuls of French beans, stir into them four well-beaten eggs, then add two tablespoonfuls of grated Parmesan, with a little pepper and salt to taste. When perfectly mixed, put the whole, with 2 oz.