Savouries À la Mode |
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Common terms and phrases
anchovy artichokes aspic jelly bake béchamel sauce beetroot biscuits bread and butter bread-crumbs brown Canapés caviar cayenne pepper chervil chicken chopped aspic chopped parsley colour cooked cream croûtons cucumber dessertspoonful dish drain Farcis fill fillets fire foie gras forcemeat fresh butter garnish grated Parmesan cheese Gratin Gruyère cheese half a pint inches layer lemon juice little salt lobster lobster coral mayonnaise sauce melted butter minced minutes mixture mortar mould mushrooms mustard olives omelet onion ounce of butter ounces of grated ounces of Parmesan oven oyster omelet oysters Parmesan cheese parsley peel pepper and salt piece of butter potatoes purée rolls rounds of bread salt to taste Sandwiches sardines saucepan Savoury scallop shalot shrimps sieve simmer small piece Soufflé spoonful sprinkle stew stewpan stir Stuffed tablespoonful Take tarragon Tartines teaspoonful thick thin slices toast tomato purée truffles vinegar watercress yolks yolks of eggs
Popular passages
Page 40 - ... meat cut into small pieces, adding a piece of butter, the size of a walnut, rolled in flour.
Page 49 - 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 31 - Then add the rind of a lemon cut thin, a glass of sherry, a few drops of chili vinegar, and a dessertspoonful 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.
Page 66 - 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 26 - ... 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 41 - ... 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 44 - 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.