99 Practical Methods of Utilizing Boiled Beef And the Original Recipe for ...
99 Practical Methods of Utilizing Boiled Beef And the Original Recipe for ...
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In our eReader you can find the full English version of the book. Read 99 Practical Methods of Utilizing Boiled Beef And the Original Recipe for ... Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book 99 Practical Methods of Utilizing Boiled Beef And the Original Recipe for ...
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This sauce should be rather piquante. Do not use too many potatoes, and use only lean beef, not too much cooked.
87 Digitized by Google Digitized by Google Beef a u maitre d'hotel.
TAKE the beef from the bouillon, and while still hot cut in slices and arrange around a platter, and cover with a sauce made as follows : Melt a piece of fresh butter over a slow fire, add a little flour, parsley, and minced chives, a little nutmeg, a half glass of bouil- lon, salt, pepper, onion and garlic, half a b...ay-leaf, and a sprig of thyme.
Stir until the sauce is smooth ; add to taste the juice of a lemon, or a dash of vinegar or verjuice ; strain, add a little beef extract. Dust over it chopped sweet herbs or parsley.
88 Digitized by Google Digitized by Google Boiled Beef a l'Espagnole, MELT a piece of butter and some leaves of lard in a sauce-pan, put in some slices of ham and fragments of lean meat, as game, fowl, or veal ; add an onion or two in which are stuck some cloves, two carrots cut in bits, a little thyme, a small bay-leaf, salt, pepper, and nutmeg.
What to read after 99 Practical Methods of Utilizing Boiled Beef And the Original Recipe for ...?
You can find similar books in the "Read Also" column, or choose other free books by Pseud Babet to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This sauce should be rather piquante. Do not use too many potatoes, and use only lean beef, not too much cooked.
87 Digitized by Google Digitized by Google Beef a u maitre d'hotel.
TAKE the beef from the bouillon, and while still hot cut in slices and arrange around a platter, and cover with a sauce made as follows : Melt a piece of fresh butter over a slow fire, add a little flour, parsley, and minced chives, a little nutmeg, a half glass of bouil- lon, salt, pepper, onion and garlic, half a b...ay-leaf, and a sprig of thyme.
Stir until the sauce is smooth ; add to taste the juice of a lemon, or a dash of vinegar or verjuice ; strain, add a little beef extract. Dust over it chopped sweet herbs or parsley.
88 Digitized by Google Digitized by Google Boiled Beef a l'Espagnole, MELT a piece of butter and some leaves of lard in a sauce-pan, put in some slices of ham and fragments of lean meat, as game, fowl, or veal ; add an onion or two in which are stuck some cloves, two carrots cut in bits, a little thyme, a small bay-leaf, salt, pepper, and nutmeg.
What to read after 99 Practical Methods of Utilizing Boiled Beef And the Original Recipe for ...?
You can find similar books in the "Read Also" column, or choose other free books by Pseud Babet to read onlineMoreLess
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