The American Illustrated Cook Book of Turkey, Chicken & Other Fowl |
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Page 11
... baked in a ring mold and filled with mushrooms cooked in a Madeira sauce ( Serves 4 , hot ) 1. First make a thick ... bake for 25-35 minutes or until a skewer can be inserted into the center and come out clean . Run a knife around the ...
... baked in a ring mold and filled with mushrooms cooked in a Madeira sauce ( Serves 4 , hot ) 1. First make a thick ... bake for 25-35 minutes or until a skewer can be inserted into the center and come out clean . Run a knife around the ...
Page 31
... Bake in hot oven 450 ° F for 25 minutes to cook pastry . Cover pastry with damp greaseproof paper or foil . Reduce ... baked in the oven and served with piquant tomato sauce ( Serves 4 , hot ) 1. Roll chicken pieces in flour seasoned ...
... Bake in hot oven 450 ° F for 25 minutes to cook pastry . Cover pastry with damp greaseproof paper or foil . Reduce ... baked in the oven and served with piquant tomato sauce ( Serves 4 , hot ) 1. Roll chicken pieces in flour seasoned ...
Page 39
... baked in slow oven and then pressed ; suitable for buffet ( Serves 6-8 , cold - see picture , p . 35 ) 1. Grind ... bake in oven for 2-3 hours . 3. Half an hour before the paté is done , remove foil and place 4 slices of orange down ...
... baked in slow oven and then pressed ; suitable for buffet ( Serves 6-8 , cold - see picture , p . 35 ) 1. Grind ... bake in oven for 2-3 hours . 3. Half an hour before the paté is done , remove foil and place 4 slices of orange down ...
Contents
The American Illustrated Cook Book | 2 |
For other occasions | 8 |
Tasty leftovers 195 | 15 |
Copyright | |
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½ cup ½ teaspoon ¼ cup 20 minutes 3-4 tablespoons Add chopped Add seasoning apple bake basting bay leaf beaten egg bird blend bouillon cube braised breadcrumbs breast bring to boil butter and cook carrots casserole cayenne pepper celery cheese chicken pieces chopped mushrooms clove garlic cold cook in oven cooked turkey crisp crushed garlic cup chopped cup cooked deep frying drain duck flavored fried garnished golden brown goose guinea fowl Heat oil herbs and seasoning keep warm lemon juice let cool liver mayonnaise meat Melt butter minutes per pound mixture orange paprika pastry paté peeled peppercorns pheasant pinch of mace potatoes Remove rice roasting pan salad salt and pepper sauce Serves season to taste serving dish sherry simmer skin sliced onions Spoon sprigs Sprinkle in flour squabs stuffing tablespoon chopped parsley tablespoons butter tablespoons flour tablespoons oil tarragon teaspoon tender tomato puree white breadcrumbs Worcestershire sauce