The American Illustrated Cook Book of Turkey, Chicken & Other Fowl |
Contents
The American Illustrated Cook Book | 2 |
For other occasions | 8 |
Tasty leftovers 195 | 15 |
Copyright | |
5 other sections not shown
Common terms and phrases
½ cup ½ teaspoon ¼ cup 20 minutes 3-4 tablespoons Add chopped Add seasoning apple bake basting bay leaf beaten egg bird blend bouillon cube braised breadcrumbs breast bring to boil butter and cook carrots casserole cayenne pepper celery cheese chicken pieces chopped mushrooms clove garlic cold cook in oven cooked turkey crisp crushed garlic cup chopped cup cooked deep frying drain duck flavored fried garnished golden brown goose guinea fowl Heat oil herbs and seasoning keep warm lemon juice let cool liver mayonnaise meat Melt butter minutes per pound mixture orange paprika pastry paté peeled peppercorns pheasant pinch of mace potatoes Remove rice roasting pan salad salt and pepper sauce Serves season to taste serving dish sherry simmer skin sliced onions Spoon sprigs Sprinkle in flour squabs stuffing tablespoon chopped parsley tablespoons butter tablespoons flour tablespoons oil tarragon teaspoon tender tomato puree white breadcrumbs Worcestershire sauce