The Frugal Gourmet |
Contents
To Cook Beef Stock in the Oven Overnight | 20 |
SOUPS | 25 |
To Remove Fat from a Soup Stock | 27 |
Copyright | |
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1/4 teaspoon ½ cup ½ pound ½ teaspoon 15 minutes Add salt bacon bay leaf beans Béchamel Sauce beef black pepper Blend boiling bowl bread carrots celery Chinese chopped parsley cloves garlic cook Crepes crushed delicious dish Drain eggs Fennel Dressing fish flavor flour fresh fresh-grated Parmesan frying pan garnish green onions green pepper heat ingredients Italian lettuce lightly browned mayonnaise meal meat milk mixture mold mushrooms mustard olive oil omelet oregano oven oysters Parmesan or Romano parsley pasta peanut oil peeled and chopped pepper to taste pieces Place pork potatoes Quiche recipe red wine refrigerator remove rice rillette Romano cheese Salt and pepper Sauté SERVES simmer Soup Stock soy sauce stir Stock page 27 sugar Swiss cheese tablespoons tablespoons butter tablespoons lemon juice tablespoons olive oil teaspoon teaspoon oregano tender thyme vegetables wine vinegar yellow onion yogurt zucchini