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almonds anchovies apricots aspic aspic jelly basin bay leaf beat Beignets borage bottle brandy butter Caramel castor sugar Charlotte Russe cherries chervil chopped aspic coffee colour compote Crown 8vo currants custard dish dissolved fill the mould fire flavoured flour forcemeat four ounces froth fruit garnish gelatine gill ginger glass of sherry grated half a pint half a pound half an ounce hour isinglass jelly layer lemon let it boil lobster maraschino mixture nougat orange ounce of gelatine ounces ounces of butter ounces of sugar peel pinch of salt pineapple pint of cream pint of milk pint of water pistachio pistachio kernels Pouding pound of castor pounded sugar pudding quart quarter rind round salad sauce saucepan serve slices souffle sponge cake spoonful sprinkle stewpan stir strain strawberries tablespoonful Take Tangerine tarragon teaspoonful three eggs three-quarters truffles vanilla whipped cream whisk yolks yolks of eggs
Page 40 - ... a quarter of a pound of sugar ; a quarter of a pound of butter; a few seeds.
Page 36 - ... the whites of eggs. Pour the mixture into a pie-dish lined with puff-paste. Bake in an oven for twenty minutes or half an hour. Orange Tart. Weigh two large oranges ; boil them in water for half an hour. Put the juice and pulp of the fruit in a basin, with double their weight of sugar, and a piece of fresh butter the size of a walnut, and beat all together. Line a very shallow dish with thin paste. Put in the mixture, and cover the top with whites of eggs, beaten with a little sugar ; then bake...
Page 37 - Butter the inside of a mould, dredge it with pounded sugar, and ornament it with dried cherries, and angelica cut in leaves. Pour in the pudding, and tie a cloth over the top of the mould. Put it into a pan with boiling water, taking care that the water does not get into the pudding, and boil for one hour, Serve with custard sauce.
Page 15 - ... ounce of citron shred small, the grated rind of half a large lemon, and four eggs : when these...
Page 8 - ORANOES.—Put a handful of loaf sugar to boil with a gill of water in a saucepan ; when it boils, add the rind of three oranges minced finely or cut into very narrow strips. Let the whole boil five minutes, add a...
Page 57 - Place the head on a cloth upon its skull ; open it very carefully without piercing the skin, leaving no flesh whatever upon the bones ; bone the neck part and cut it into small fillets two inches long. Lay the head on a board and rub it with half a pound of brown sugar ; let it remain for one hour, then place it in a salting tub and throw over it four pounds of salt.
Page 15 - When these ingredients have been well beaten together, add the strained juice of the half-lemon ; put the mixture into a buttered mould and bake in a moderate oven for three-quarters of an hour ; turn out and cover with white icing and ornament with French fondants and apricot jam.