The Cook book
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In our eReader you can find the full English version of the book. Read The 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 The Cook book
What reading level is The Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
Serve with half a pint of hot Queen sauce in a sauceboat.
Curried Chicken.
Singe and draw a chicken weighing about three pounds and cut the flesh into square pieces; put these in cold water for five minutes, wash them well, drain and put them in a saucepan filling it up to the surface with hot water; season with salt, pepper and grated nutmeg. Add a bunch of sweet herbs and six small onions and cook on a moderate fire for forty-five minutes, skimming well. Take another sauce- pan, place in it a... gill and a half of white roux, moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoonful of diluted curry with the yolks of four eggs and the juice of half a lemon, beat all well together and pour it POULTRY. 287 into the sauce a little at a time, stirring continually and not allowing it to boil. Pour the sauce over the chicken which remains in the saucepan, dress immediately on a hot dish, garnish with boiled rice, and serve.
Curried Chicken, Creole Style.
What to read after The Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Oscar Tschirky to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Serve with half a pint of hot Queen sauce in a sauceboat.
Curried Chicken.
Singe and draw a chicken weighing about three pounds and cut the flesh into square pieces; put these in cold water for five minutes, wash them well, drain and put them in a saucepan filling it up to the surface with hot water; season with salt, pepper and grated nutmeg. Add a bunch of sweet herbs and six small onions and cook on a moderate fire for forty-five minutes, skimming well. Take another sauce- pan, place in it a... gill and a half of white roux, moisten it with all of the broth from the chicken, and mix well together. Prepare a tablespoonful of diluted curry with the yolks of four eggs and the juice of half a lemon, beat all well together and pour it POULTRY. 287 into the sauce a little at a time, stirring continually and not allowing it to boil. Pour the sauce over the chicken which remains in the saucepan, dress immediately on a hot dish, garnish with boiled rice, and serve.
Curried Chicken, Creole Style.
What to read after The Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Oscar Tschirky to read onlineMoreLess
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