Excerpt from Little French Dinners Potage Pur�e de Courges (vegetable Marrow Soup). Cut into four pieces a moderate-sized vegetable marrow, remove the seeds and peel the pieces. Boil them in about a quart of ordinary white stock well freed from fat, till they are thoroughly done, and then pass the marrow through a fine hair sieve. Melt one ounce of fresh butter in a saucepan, and thoroughly mix with it on the fire half a tablespoonful of flour, add gradually the vegetable mar row pulp with the stock in which it was ...
Read More
Excerpt from Little French Dinners Potage Pur�e de Courges (vegetable Marrow Soup). Cut into four pieces a moderate-sized vegetable marrow, remove the seeds and peel the pieces. Boil them in about a quart of ordinary white stock well freed from fat, till they are thoroughly done, and then pass the marrow through a fine hair sieve. Melt one ounce of fresh butter in a saucepan, and thoroughly mix with it on the fire half a tablespoonful of flour, add gradually the vegetable mar row pulp with the stock in which it was boiled, season with white pepper, salt, and a grate of nutmeg, and keep stirring the soup on the fire for quite ten minutes; at the last, stir in a little cream. Let the soup boil up, and serve with small dice of fried bread. Tranches de Saumon, Sauce Piquante (salmon with Sharp Sauce). - Take two slices of salmon not quite an inch in thickness and lay them in a marinade composed of oil, salt, lemon juice and herbs, for an hour or so. Then place the slices of salmon on the gridiron, which should be previously well oiled, and broil them carefully over a moderate, but very clear, fire. Serve with the fol lowing sauce in a boat - Peel and chop up very finely some shallots; of these, take a tablespoonful and a half and put them in a saucepan with salt, pepper, a little grated nutmeg, one ounce of butter, and two tablespoon fuls or more of French vinegar. Stir over the fire till the vinegar is reduced, which will be shown by the butter becoming clear. Then mix in about half an ounce of flour, stir well and add gradually three-quarters of a pint of fish stock; let the sauce boil slowly for half an hour. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at ... This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Read Less
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.
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.