This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1900 Excerpt: ...are done on both sides, add a small piece of glaze previously dissolved. Turn the fillets over in it, and dish them up in a circle with their own gravy, and with spinach in the centre prepared as follows: Pick and wash about three pounds of spinach, and put it in a saucepan on the fire without any water, to cook for ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1900 Excerpt: ...are done on both sides, add a small piece of glaze previously dissolved. Turn the fillets over in it, and dish them up in a circle with their own gravy, and with spinach in the centre prepared as follows: Pick and wash about three pounds of spinach, and put it in a saucepan on the fire without any water, to cook for about fifteen minutes. When done, drain it in a colander, squeeze out all the moisture, and pass the spinach through a hair sieve. Return it then to a clean saucepan in which an ounce and a half of butter has been melted, and season with pepper and salt. Stir well, and having added a tablespoonful of good gravy, let the spinach simmer slowly for about twenty minutes, stirring it occasionally with a wooden spoon. When it is of the right consistency, take it off the fire and use at once. V Canards Sauvages (Wild Ducks).--Take two wild ducks, and roast them at a fierce fire, more or less underdone according to taste (about a quarter of an hour). Baste them all the time with butter and the juice of a lemon, and serve with the following sauce in a boat: Sauce Orange.--Cut the very thin rind of two oranges; shred it very finely, like carrots for Julienne soup, then parboil it. Melt one ounce of butter in a saucepan, and amalgamate with it a dessertspoonful of potato flour moistened with a little water. Stir well, and then add the juice of the oranges strained, and some very good clear gravy; flavor with pepper and salt and the least bit of cayenne; then add the parboiled strips of rind. Let the sauce boil, and then keep it hot in the bain-marie till wanted. A little lemon juice must be added if the oranges are particularly sweet. Choufleur au Gratin (Cauliflower with Cheese).--Trim a good-sized cauliflower, soak it in cold water with a lump of salt, a...
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.