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American asked Bohemian boiling bread brown butter California called cheese chef chicken chopped clams Coast cold comes considered cooking corn course cover crab cream delicate desire dining dinner dishes early eggs excellent fact famous fine fire fish flavor flour four French fresh friends fruit garlic German give glass half hand Hotel hour House Italian ITALY land light live lobster look meal meat Mexican minutes never noted olive onion opened oysters passed paste patrons pepper pieces pound prepared present recipe restaurants salad salt San Francisco sauce served shell sliced sometimes soup Spanish stir street tablespoonful Take taste tell things tion variety wine wish women wonderful
Page 1 - Tis never too late for delight, my dear, And the best of all ways To lengthen our days, Is to steal a few hours from the night, my dear!
Page 88 - Soak the crab meat in the sherry two hours before cooking. Chop fine the onion, sweet pepper and tomato with the rosemary. Mash the clove of garlic, rubbing thoroughly in a mortar and on this put the butter and flour, mixing well together, and gradually adding the salt and minionette pepper, and stir in two tablespoonfuls of cream.
Page 88 - ... minutes, serve in a chafing dish with toasted crackers or thin slices of toasted bread. A dash of Worcestershire sauce just before it is taken up adds to the flavor.
Page 88 - Take the meat of one large crab, scraping out all of the fat from the shell. One good-sized onion, one tomato, one sweet pepper, one teaspoonful of butter, one...
Page 135 - PARAVTPT in two ounces of unsweetened chocolate and melt over hot water. Add two cups of light brown sugar and mix well.