Many Ways for Cooking Eggs
Many Ways for Cooking Eggs
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In our eReader you can find the full English version of the book. Read Many Ways for Cooking Eggs 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 Many Ways for Cooking Eggs
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Crumb the bread, removing the crusts; stir this in at last. Turn into a buttered bakingdish, cover with grated cheese, and bake in the oven until thoroughly"set" and a nice brown. It makes an exceedingly good, easily digestedluncheon or supper dish for children.
EGGS A LA BONNE FEMME 1 Spanish or 2 Bermuda onions 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 6 eggs 1 teaspoonful of salt 1 saltspoonful of pepper 1/2 saltspoonful of grated nutmeg Separate the w...hites and yolks of the eggs. Put the butter into asaucepan, add the onions, cut into _very thin_ slices; shake until theonions are soft, but not brown, then dust over the flour, mix, and addthe milk, salt, pepper and nutmeg. Stir carefully until this reachesboiling point, then stand it on the back part of the stove where itwill keep hot for at least ten minutes. Beat the yolks of the eggsuntil very creamy, then stir them into the sauce, take from the fire, and fold in the well-beaten whites of the eggs.
What to read after Many Ways for Cooking Eggs?
You can find similar books in the "Read Also" column, or choose other free books by St Rorer to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Crumb the bread, removing the crusts; stir this in at last. Turn into a buttered bakingdish, cover with grated cheese, and bake in the oven until thoroughly"set" and a nice brown. It makes an exceedingly good, easily digestedluncheon or supper dish for children.
EGGS A LA BONNE FEMME 1 Spanish or 2 Bermuda onions 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 6 eggs 1 teaspoonful of salt 1 saltspoonful of pepper 1/2 saltspoonful of grated nutmeg Separate the w...hites and yolks of the eggs. Put the butter into asaucepan, add the onions, cut into _very thin_ slices; shake until theonions are soft, but not brown, then dust over the flour, mix, and addthe milk, salt, pepper and nutmeg. Stir carefully until this reachesboiling point, then stand it on the back part of the stove where itwill keep hot for at least ten minutes. Beat the yolks of the eggsuntil very creamy, then stir them into the sauce, take from the fire, and fold in the well-beaten whites of the eggs.
What to read after Many Ways for Cooking Eggs?
You can find similar books in the "Read Also" column, or choose other free books by St Rorer to read onlineMoreLess
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