Gold Medal Flour Cook book
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In our eReader you can find the full English version of the book. Read Gold Medal Flour Cook book 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 Gold Medal Flour Cook book
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Place in a stew pan with boiling water and cook slowly until meat falls from the bone. When half done add a teaspoon of salt. Remove chicken, pick the meat from bone and skin, sprinkle with salt and pepper and pack into a buttered mould. Reduce the stock to 1 cup, dissolve 2 teaspoons of granulated gelatine in a little cold water, when thoroughly soaked pour over the stock, strained and skim- med of fat. Heat until gelatine is melted and pour over the meat in the mould. Keep in a cold place unt...il firm.
Chicken Terrapin 1% cup dark meat 3 egg yolks 1 cup cream or stock % teaspoon dried mustard 2 tablespoons butter % teaspoon salt 1 tablespoon Gold Medal flour % cup of Madeira Melt butter, add flour and seasoning, cook together ; add a little at a time the cream or stock. Dilute the egg yolks with some of the sauce to thin, then add to the sauce. Cook the meat in this sauce for two minutes, add wine, reheat and serve. The dark meat of cold turkey or grouse may be used.
Chicken Souffle 1 teaspoon chopped parsley Jg cup bread crumbs 1 teaspoon salt Pew grains cayenne 4 eggs 2 cups of cold chicken chopped fine 2 cups of scalded milk 2 tablespoons butter 2 tablespoons Gold Medal flour Melt butter, add flour and seasonings, cook ; add gradually the milk, cooking to a smooth cream, add to this the parsley, bread crumbs and the chicken.
What to read after Gold Medal Flour Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Washburn Crosby Co to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Place in a stew pan with boiling water and cook slowly until meat falls from the bone. When half done add a teaspoon of salt. Remove chicken, pick the meat from bone and skin, sprinkle with salt and pepper and pack into a buttered mould. Reduce the stock to 1 cup, dissolve 2 teaspoons of granulated gelatine in a little cold water, when thoroughly soaked pour over the stock, strained and skim- med of fat. Heat until gelatine is melted and pour over the meat in the mould. Keep in a cold place unt...il firm.
Chicken Terrapin 1% cup dark meat 3 egg yolks 1 cup cream or stock % teaspoon dried mustard 2 tablespoons butter % teaspoon salt 1 tablespoon Gold Medal flour % cup of Madeira Melt butter, add flour and seasoning, cook together ; add a little at a time the cream or stock. Dilute the egg yolks with some of the sauce to thin, then add to the sauce. Cook the meat in this sauce for two minutes, add wine, reheat and serve. The dark meat of cold turkey or grouse may be used.
Chicken Souffle 1 teaspoon chopped parsley Jg cup bread crumbs 1 teaspoon salt Pew grains cayenne 4 eggs 2 cups of cold chicken chopped fine 2 cups of scalded milk 2 tablespoons butter 2 tablespoons Gold Medal flour Melt butter, add flour and seasonings, cook ; add gradually the milk, cooking to a smooth cream, add to this the parsley, bread crumbs and the chicken.
What to read after Gold Medal Flour Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Washburn Crosby Co to read onlineMoreLess
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