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. 1867 Excerpt: ...strain this stock into a stewpan containing two ounces of butter and the same of flour well kneaded together, and a handful of peelings of clean mushrooms; stir this sauce over the fire to boil for twenty minutes; then add a leason of four yolks of eggs and half a gill of cream, a little nutmeg and lemonjuice, and a ...
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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. 1867 Excerpt: ...strain this stock into a stewpan containing two ounces of butter and the same of flour well kneaded together, and a handful of peelings of clean mushrooms; stir this sauce over the fire to boil for twenty minutes; then add a leason of four yolks of eggs and half a gill of cream, a little nutmeg and lemonjuice, and a good pinch of sugar; stir the sauce again over the fire merely to set the leason, without allowing it to boil; and strain it through a pointed tin strainer (see Adams' Illustrations), on to the trimmed legs, &c., of the chickens, already contained in a small stewpan; add a few button mushrooms, truffles, and cocks' combs. About twenty minutes before dinner-time, warm the fricassee without boiling; neatly arrange the members in a pile on the dish; dispose the larded fillets and also the small decorated fillets (previously braized and glazed) in symmetrical order on the top of the entree, garnish with groups of the truffles, mushrooms, and cocks' combs, as exemplified in the annexed woodcut, and serve. No. 621.--CHICKENS A LA INKERMANN. Out up two chickens into members or joints, --that is, divide the legs, wings, and fillets with the pinion-bones left on, the breasts and back-bones having been divided each in two pieces; let these be trimmed, removing the thigh-bones from the legs; fry the whole in a deep sautapan with half a gill of oil, a bay-leaf and thyme, a clove of garlic, a pinch of cayenne and salt; and when done of a light-brown oolour, remove the bay-leaf and thyme, pour off the oil, add four ounces of Crosse and Blackwell's conserve of tomatas, an ounce of glaze, a spoonful of Captain White's curry paste, and two glasses of white wine; simmer all together over the fire for ten minutes; dish up in a pile, garnish with fried eggs and ...
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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.
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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.
