Luncheon Dishes: Comprising Menus in French and English for Four Complete Luncheons for Six Persons, as Well as Suggestions for Appropriate Arrangement and Decoration of the Table for the Four Seasons Spring, Summer, Autumn and Winter
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64 RECEIPT almonds anchovy apple aspic Average Cost Bake bay leaves beef beetroot boiling fat BOLOGNA SAUSAGE BRANDY SNAPS bread-crumbs brown bunch butter cake carrot castor sugar Cayenne centre cherries chicken chopped parsley cloves cold water Creme crumbs curry powder cutlets dessert-spoonful drawn linen Entrees Entremets flour foie gras FRUIT FOOL fry in boiling garnished gelatine gravy half hour Ingredients lard lemon juice Let it boil lettuce lump sugar mace MARINGUE meat melted mixture mould mustard olives onion oysters parsley peel pepper and salt pint cream pint milk pint of cream pint stock potatoes Pudding rabbit radishes rice round SALAD salt to taste salt-spoonful sausage seasoning serve sheep's tongues shrimps simmer Stew gently stew-pan stir sweet herbs sweetbreads table-spoonful Take tarragon tarragon vinegar tea-spoonful thick thin slices tomatoes truffles twenty minutes veal vinegar watercress white pepper white sauce yolks of eggs
Page 58 - Fncandcau of veal is cut from the fat side of the leg, about nine inches long, and half as thick and broad. Beat it with the rolling-pin, take off the skin, and trim it with the rough edges. Lard the top and sides, cover it with fat bacon, and then with white paper. Lay it in the stew-pan with pieces of undressed veal or mutton, four onions, a carrot sliced, some sweet herbs, four blades of mace, four bay leaves, a pint of good veal or mutton broth, and four or five ounces of lean ham. Cover the...