Little French Dinners
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In our eReader you can find the full English version of the book. Read Little French Dinners 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 Little French Dinners
What reading level is Little French Dinners book?
To quickly assess the difficulty of the text, read a short excerpt:
CoNSOMMii; Tricolore.
Eglefin a la Diplomate.
Veau a la Suzanne.
B^CASSINES A LA CrAPAUDINE.
TOURTE DE FrANGIPANE.
Consomme Tricolore (Tricolored Soup).— Cut some French beans, young carrots, and turnips in the shape of diamonds or lozenges. Boil each vegetable separately in salted water — the beans for about fifteen minutes with a little soda in the water, and the carrots and the turnips for twenty and ten minutes respectively. When they are all cooked, strain them on a sieve, and at the time ...of serving put them into some very good clear stock, which should be rather pale and of the color of light sherry so as to show up the hues of the vegetables as much as possible.
Eglefin, Sauce Diplomate (Haddock, with Diplomate Sauce). — Take a large, fresh haddock and put it into a fish kettle with plenty of boiling water. Let the fish simmer gently at the side of the stove for about a quarter of an hour. The moment it is done, drain it carefully, dish it up on a folded napkin, garnish it with parsley, and serve with the following sauce in a boat.
What to read after Little French Dinners?
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:
CoNSOMMii; Tricolore.
Eglefin a la Diplomate.
Veau a la Suzanne.
B^CASSINES A LA CrAPAUDINE.
TOURTE DE FrANGIPANE.
Consomme Tricolore (Tricolored Soup).— Cut some French beans, young carrots, and turnips in the shape of diamonds or lozenges. Boil each vegetable separately in salted water — the beans for about fifteen minutes with a little soda in the water, and the carrots and the turnips for twenty and ten minutes respectively. When they are all cooked, strain them on a sieve, and at the time ...of serving put them into some very good clear stock, which should be rather pale and of the color of light sherry so as to show up the hues of the vegetables as much as possible.
Eglefin, Sauce Diplomate (Haddock, with Diplomate Sauce). — Take a large, fresh haddock and put it into a fish kettle with plenty of boiling water. Let the fish simmer gently at the side of the stove for about a quarter of an hour. The moment it is done, drain it carefully, dish it up on a folded napkin, garnish it with parsley, and serve with the following sauce in a boat.
What to read after Little French Dinners?
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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