Austrian Cooking
The book Austrian Cooking was written by author Here you can read free online of Austrian Cooking book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Austrian Cooking a good or bad book?
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In our eReader you can find the full English version of the book. Read Austrian Cooking 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 Austrian Cooking
In our eReader you can find the full English version of the book. Read Austrian Cooking 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 Austrian Cooking
What reading level is Austrian Cooking book?
To quickly assess the difficulty of the text, read a short excerpt:
(The rice should be boiled rapidly so that the grains are separate). Add the bread- crumbs and bind all together with the egg, well beaten. Place in the body of the bird.
-[ 103 ] GOOSE STUFFING NO. 4 1 goose liver 1 egg H cup mushrooms 1 tablespoon dry Yo cup chopped bacon wliite wine 1 tablespoon butter salt and pepper 1 cup fine bread- crumbs Chop the hver and cook it with the bacon in the butter. Chop the mushrooms and cook together for another few minutes.
Mix together with the breadcnunbs.... Add the wine and bind together with the egg, weU beaten. Salt and pepper to taste.
This stuffing can be used as a filling for Vol-au-Vent cases (page 212). In this case omit the breadcrumbs and the egg but make butter sauce (page 151) and pour over the liver mixture.
ROAST TURKEY AND STUFFING NO. 1 Gebratener Truthahn 1 turkey 1 cup white bread- bacon fat for larding crumbs several large sheets salt and pepper of greased paper ^/4 cup butter 3 cups finely-minced 1 egg veal pieces Lard the breast of the bird as directed on page 92.
What to read after Austrian Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Knox, Ann to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
(The rice should be boiled rapidly so that the grains are separate). Add the bread- crumbs and bind all together with the egg, well beaten. Place in the body of the bird.
-[ 103 ] GOOSE STUFFING NO. 4 1 goose liver 1 egg H cup mushrooms 1 tablespoon dry Yo cup chopped bacon wliite wine 1 tablespoon butter salt and pepper 1 cup fine bread- crumbs Chop the hver and cook it with the bacon in the butter. Chop the mushrooms and cook together for another few minutes.
Mix together with the breadcnunbs.... Add the wine and bind together with the egg, weU beaten. Salt and pepper to taste.
This stuffing can be used as a filling for Vol-au-Vent cases (page 212). In this case omit the breadcrumbs and the egg but make butter sauce (page 151) and pour over the liver mixture.
ROAST TURKEY AND STUFFING NO. 1 Gebratener Truthahn 1 turkey 1 cup white bread- bacon fat for larding crumbs several large sheets salt and pepper of greased paper ^/4 cup butter 3 cups finely-minced 1 egg veal pieces Lard the breast of the bird as directed on page 92.
What to read after Austrian Cooking?
You can find similar books in the "Read Also" column, or choose other free books by Knox, Ann to read onlineMoreLess
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