Recherché Entrées : a Collection of the Latest And Most Popular Dishes
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In our eReader you can find the full English version of the book. Read Recherché Entrées : a Collection of the Latest And Most Popular Dishes 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 Recherché Entrées : a Collection of the Latest And Most Popular Dishes
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To quickly assess the difficulty of the text, read a short excerpt:
Timbale de Volaille h la Pasqual (Cold).
(Chicken Timbale, Pasqual style.) t tender fowl, 4 eggs (4 yolks and 2 whites), 2 oz.
panade, J a pint double cream, seasoning, carmine for colouring, 3 oz. butter, ij gills aspic jelly, slices of truffles, J pint white chaud-froid sauce, celery, tongue, i glass Madeira, foie gras, mushrooms, i gill rich tomato sauce, semolina or rice socle, i cock's comb, and 2 large truffles.
Bone the fowl, free the meat from skin and sinews and make a good rich stock ...from the bones and skin. Pound the meat in a mortar, adding, when fine enough, the yolks of eggs, panade, and butter ; add seasoning to taste, mix well, and rub through a fine sieve. Incorporate the cream and beaten whites of eggs, either before or after the puree is produced ; this forms the farce. Divide it equally, and colour one part with tomato puree to give it a bright red colour. Spread the prepared farce into buttered flat moulds, and poach them from 20-25 min- utes. When done and cooled, cut it into slices, and then into neat triangular shapes (sufficient to decorate the mould) .
What to read after Recherché Entrées : a Collection of the Latest And Most Popular Dishes?
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:
Timbale de Volaille h la Pasqual (Cold).
(Chicken Timbale, Pasqual style.) t tender fowl, 4 eggs (4 yolks and 2 whites), 2 oz.
panade, J a pint double cream, seasoning, carmine for colouring, 3 oz. butter, ij gills aspic jelly, slices of truffles, J pint white chaud-froid sauce, celery, tongue, i glass Madeira, foie gras, mushrooms, i gill rich tomato sauce, semolina or rice socle, i cock's comb, and 2 large truffles.
Bone the fowl, free the meat from skin and sinews and make a good rich stock ...from the bones and skin. Pound the meat in a mortar, adding, when fine enough, the yolks of eggs, panade, and butter ; add seasoning to taste, mix well, and rub through a fine sieve. Incorporate the cream and beaten whites of eggs, either before or after the puree is produced ; this forms the farce. Divide it equally, and colour one part with tomato puree to give it a bright red colour. Spread the prepared farce into buttered flat moulds, and poach them from 20-25 min- utes. When done and cooled, cut it into slices, and then into neat triangular shapes (sufficient to decorate the mould) .
What to read after Recherché Entrées : a Collection of the Latest And Most Popular Dishes?
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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