A Guide to Modern Cookery
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In our eReader you can find the full English version of the book. Read A Guide to Modern Cookery 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 A Guide to Modern Cookery
What reading level is A Guide to Modern Cookery book?
To quickly assess the difficulty of the text, read a short excerpt:
of butter.
Garnish with twelve small quenelles of chicken forcemeat combined with one-third of its volume of foie-gras purde, one tablespooriful of little truffle pearls, and an equal quantity of poached rice, each grain of which must be kept distinct and separate.
SOUPS 251 721— POTAQE A LA DIANE Cook one-half lb. of lentils with the usual garnish. Roast two medium-sized partridges, keeping them slightly underdone, and remove their fillets. Complete the cooking of the partridges with the lenti...ls, drained of their cooking-liquor, in one pint of game consomm^.
Prepare a royale (No. 209) with the reserved fillets.
When the birds are cooked, bone them ; pound their meat, and add thereto the lentils and the cooking-liquor ; rub through tammy.
Finish the pur^e with one and one-half pints of excellent thin game stock, and complete the soup, when dishing up, with two oz. of butter and two tablespoonfuls of reduced Madeira.
Garnish with the royale, cut into small regular crescents, and twelve small crescents of very black truffle.
What to read after A Guide to Modern Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
of butter.
Garnish with twelve small quenelles of chicken forcemeat combined with one-third of its volume of foie-gras purde, one tablespooriful of little truffle pearls, and an equal quantity of poached rice, each grain of which must be kept distinct and separate.
SOUPS 251 721— POTAQE A LA DIANE Cook one-half lb. of lentils with the usual garnish. Roast two medium-sized partridges, keeping them slightly underdone, and remove their fillets. Complete the cooking of the partridges with the lenti...ls, drained of their cooking-liquor, in one pint of game consomm^.
Prepare a royale (No. 209) with the reserved fillets.
When the birds are cooked, bone them ; pound their meat, and add thereto the lentils and the cooking-liquor ; rub through tammy.
Finish the pur^e with one and one-half pints of excellent thin game stock, and complete the soup, when dishing up, with two oz. of butter and two tablespoonfuls of reduced Madeira.
Garnish with the royale, cut into small regular crescents, and twelve small crescents of very black truffle.
What to read after A Guide to Modern Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Herndon, James B., Jr. Fmo to read onlineMoreLess
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