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add a teaspoonful add one-half add three table-spoonfuls add two table-spoonfuls anchovies bake blazer bone broiled CANAPE carve cayenne pepper celery CHAFING DISHES chervil chicken chives chopped parsley cooked crackers cream cheese croquettes cut in small English mustard finely chopped onion four eggs French dressing fresh mushrooms gill of cream green peppers hard-boiled eggs heaping table-spoonful heaping teaspoonful Hollandaise sauce juice of one-half Kirschwasser let boil let simmer lettuce liqueur-glass liquid lobster Malaga grapes Maraschino mayonnaise dressing meat moisten one-half a pint one-quarter ounces oven paprika peel piece of butter piece of toast poached eggs pound powdered sugar rarebit SALAD salt and pepper SANDWICHES sardines season to taste season with salt Serve hot Serve with French sieve small cubes small pieces spoonful spread sprinkle stir table-spoonfuls of French table-spoonfuls of mayonnaise tarragon teaspoonful of chopped thin slices tomatoes trim vinegar WELSH RAREBIT white wine Worcestershire sauce yolks