Easy French Dishes for English Cooks

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George Newnes, 1900 - Cooking - 145 pages
 

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Page 36 - ... the same size as possible. When thoroughly cleansed, fill the saucepan half full with them, and just cover the potatoes with cold water salted in the above proportion : they are more quickly boiled with a small quantity of water, and, besides, are more savoury than when drowned in it. Bring them to boil, then draw the pan to the side of the fire, and let them simmer gently until tender. Ascertain when they are done by probing them with a fork ; then pour off the water, uncover the saucepan, and...
Page 144 - Bring to the boil, skim carefully, and then draw the pan to the side of the fire and simmer very slowly until the goodness is fairly extracted.
Page 59 - Bring gently to the boil, then clear away any scum which may have arisen • draw the pan to the side of the fire, and simmer very slowly until quite cooked ; take out, and reserve on a clean plate.
Page 134 - Bring gently to the boil, and then draw the pan to the side of the fire, and simmer slowly until the fruit is thoroughly cooked.
Page 7 - ... teaspoon half full of minced shallot, a little grated lemon peel, and a dust of nutmeg. Mix again. Add the well-beaten yolks and whites of two eggs; shape into a roll, wrap up in a piece of clean well-greased Soyer paper, place in bag, and cook for 25 minutes, Take out of bag very carefully, unroll, dish upon a hot dish, and serve with Portugaise sauce. For the sauce, rub a pound of ripe tomatoes through a hair sieve. Place the pulp thus obtained in a clean enameled iron saucepan. Add to it pepper...
Page 22 - Draw the pan to the side of the fire, and simmer very gently for three and a half hours, taking care that the liquor does not reduce in the smallest degree.
Page 91 - Add the lentils and a quart of water, place the lid on, draw the pan to the side of the fire, and simmer gently for an hour and a half or two hours.
Page 23 - ... in a clean stewpan, and add 4 oz. of powdered sugar, 2 oz. of butter, half a stick of cinnamon, and a strip of lemon peel, or a very little grated rind of lemon. Allow the butter to melt, shaking the pan to avoid burning, and then add a pint of milk. Cover closely, and bring gently to the boil. Then draw the pan to the side of the fire, and simmer slowly for rather more than a quarter of an hour, when the rice should have absorbed all the milk and be perfectly tender. Withdraw the pan from the...
Page 98 - Chicken a la Marseilles.— Bone a large fowl (or the butcher will do this for you) and cut it into ten or twelve neat fillets; reserve the giblets, back, liver, bones, etc. Place an ounce of either fresh butter or clarified beef dripping in a clean enamelled iron stew-pan; as soon as it oils add the giblets, etc., together with a small onion stuck with a clove, and notched, in order to allow the juice to escape, a dozen peppercorns, a bay leaf, a tiny bit of mace, a carrot peeled and sliced, a turnip...

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