Eggs, And How to Use Them : a Guide for the Preparation of Eggs in More Than Five Hundred Different Styles With Some Reference to Their Importance in the Past And Present Times
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In our eReader you can find the full English version of the book. Read Eggs, And How to Use Them : a Guide for the Preparation of Eggs in More Than Five Hundred Different Styles With Some Reference to Their Importance in the Past And Present Times 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 Eggs, And How to Use Them : a Guide for the Preparation of Eggs in More Than Five Hundred Different Styles With Some Reference to Their Importance in the Past And Present Times
What reading level is Eggs, And How to Use Them : a Guide for the Preparation of Eggs in More Than Five Hundred Different Styles With Some Reference to Their Importance in the Past And Present Times book?
To quickly assess the difficulty of the text, read a short excerpt:
a la Cervelle de Veau — with Calf's Brains.
Calf's brains cut in cubes mixed with the eggs.
aux Champignons — with Mushrooms.
These can be served either with or without sauce.
In the first case, if fresh mushrooms are used they are cooked in butter and mixed with sufficient brown sauce, which must be of good consistency; the scrambled eggs are dished up and the stewed mush- rooms put in the centre. If no sauce is required the mushrooms are cut in cubes, cooked in butter and mixed with the eggs....
o la Conitesse Uruska — Countess Uruska Style.
Scrambled eggs with asparagus tips, and crayfish or lobster cut in cubes, served on toast; surrounded with tomato sauce.
52 E^^s, and How to Use Them.
^i>i> Oetifg Brouilles — Scrambled Eggs aux Crevettes — with Shrimps.
Shrimps cut in squares mixed with the eggs.
en Croustade — in Crusts.
These crusts can be made either of bread or puff- paste. (See with poached eggs.) a la Dieppoi^e — Dieppe Style.
Scrambled eggs with oysters arid mushrooms, served in small puff-paste patties.
What to read after Eggs, And How to Use Them : a Guide for the Preparation of Eggs in More Than Five Hundred Different Styles With Some Reference to Their Importance in the Past And Present Times?
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:
a la Cervelle de Veau — with Calf's Brains.
Calf's brains cut in cubes mixed with the eggs.
aux Champignons — with Mushrooms.
These can be served either with or without sauce.
In the first case, if fresh mushrooms are used they are cooked in butter and mixed with sufficient brown sauce, which must be of good consistency; the scrambled eggs are dished up and the stewed mush- rooms put in the centre. If no sauce is required the mushrooms are cut in cubes, cooked in butter and mixed with the eggs....
o la Conitesse Uruska — Countess Uruska Style.
Scrambled eggs with asparagus tips, and crayfish or lobster cut in cubes, served on toast; surrounded with tomato sauce.
52 E^^s, and How to Use Them.
^i>i> Oetifg Brouilles — Scrambled Eggs aux Crevettes — with Shrimps.
Shrimps cut in squares mixed with the eggs.
en Croustade — in Crusts.
These crusts can be made either of bread or puff- paste. (See with poached eggs.) a la Dieppoi^e — Dieppe Style.
Scrambled eggs with oysters arid mushrooms, served in small puff-paste patties.
What to read after Eggs, And How to Use Them : a Guide for the Preparation of Eggs in More Than Five Hundred Different Styles With Some Reference to Their Importance in the Past And Present Times?
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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