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Culinary Jottings: A Treatise in Thirty Chapters on Reformed Cookery for ...
Arthur Robert Kenney-Herbert
No preview available - 2015
anchovy bacon bain-marie bake beef beignet black pepper boiled Bologna sausage Bombay onion bones bread bread-crumbs broth brown butter carefully carrot celery chopped clove cold colour consomme cook cookery cream croquettes curry custard cutlets dessert-spoonful dinner dish drain dust eggs entree entremets Espagnole sauce fillets fire fish flavour flour forcemeat fowl fried garlic garnish gently grated cheese gravy half herbs inch juice kitchen layer legumes lime maccaroni Madeira Madras marinade marjoram mayonnaise meat melted butter menu milk minced minutes mixed mixture mould mushrooms mutton nice omelette ounce of butter oven parsley pie-dish pieces pint potato pound powder prawns puree recipe roast round salad salpicon sauce sauce-pan savoury serve shallot sieve simmer slices soup spiced pepper spoonful stew stew-pan stir strain sugar table-spoonful tea-spoonful thick thicken toast tomato trimmings truffles vegetables veloute vinegar yolks