Carnegie treasures cookbook
Atheneum, Sep 1, 1984 - Cooking - 292 pages
Recipes for appetizers, soups, vegetables, main courses, salads, sauces, breads, and desserts are accompanied by twenty paintings and sculptures from the museum's collection
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20 minutes all-purpose flour artichoke baking dish baking sheet bay leaf Beat the egg bouquet garni bowl carrots celery Cheddar cheese chicken stock chili Chill chocolate chopped parsley cloves cloves garlic Combine Cook Cookbook Committee cool cup 60 mL cups 480 mL dough Drain egg whites egg yolks food processor fresh freshly ground pepper garlic garnish Grease heat heavy cream inch lemon juice lightly mayonnaise melt the butter minced mixture mushrooms mustard olive oil onion orange ounces oven to 350 Parmesan cheese parsley pastry pecans peeled pepper to taste potatoes pound 455 g Preheat oven refrigerator Remove Salad Salt and pepper sauce saucepan saute scallions scallops shallots shrimp Simmer skillet souffle Soup sour cream Spoon Sprinkle stirring tablespoons 30 mL teaspoon 5 mL tomatoes unsalted butter vanilla vegetable oil Vinaigrette vinegar white wine Worcestershire sauce y2 cup y2 pound y2 teaspoon 2.5