Culinary Jottings A Treatise In Thirty Chapters On Reformed Cookery For Anglo Indian Rites

Download or read book Culinary Jottings; a Treatise in Thirty Chapters on Reformed Cookery for Anglo-Indian Rites ... written by Arthur Robert Kenney-Herbert and published by Theclassics.Us. This book was released on 2013-09 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 edition. Excerpt: ... For a little home dinner. Consomme de laitue. Pomfret a la Normande. Piece de bceuf en aspic Courge-a-la-moelle au gratin. Pain de groseilles. Fromage, hors d'ceuvres. Dessert. 1.--Make a clear consomme as usual, and treat the lettuce in this way: --Pick and wash one lettuce' S0UP W 'h larSe, or tw0 sma11 cabbage lettuces, dip them into boiling water for a few minutes, take them out, cut them into quarters: tie them together again: butter a stew-pan, place a couple of slices of bacon at the bottom of the pan, lay the lettuces on them, and cover them with stock: add two cloves, an onion, a tea-spoonful of sugar, and one of salt, and a tea-spoonful of dried herbs. Simmer the lettuces until done, take them out, drain them, and when dry, cut them into shreds with a dessert-knife: put the shredded pieces at the bottom of your tureen, and pour the consomme, boiling hot, over them. Serve. One average lettuce will be found enough for four basins. The broth in which it is cooked can be strained, and added to the soup: see, however, that it is clear. 2. --Clean and trim a fine pomfret; draw off the dark skin and detach the flesh from the bone Pomfret in the Nor- sh knife take the twQ sides mandy manner. _ r so obtained, and season them on their respective inner sides (which you must first brush over with a well beaten egg) with pepper, salt, a little finely chopped parsley, and some minced mushroom, lay them together again: the fish resuming its former appearance. Now butter a flat silver dish, or one that will stand the fire, strew over the butter some minced onion, place the fish thereon, moisten it with a little chablis, or a light white wine of that class, and a cnpful of broth, and bake it in the oven. Whilst baking, make a good...