The Hotel St Francis Cook book
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In our eReader you can find the full English version of the book. Read The Hotel St Francis 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 Hotel St Francis Cook book
What reading level is The Hotel St Francis Cook book book?
To quickly assess the difficulty of the text, read a short excerpt:
Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the casserole and add two ounces of sweet butter. When the butter is melted add bread crumbs fried in butter.
THE HOTEL ST. FRANCIS COOK BOOK 255 AUGUST 31 BREAKFAST LUNCHEON Fresh raspberries with cream Cantaloupe Baked beans, Boston style Eggs Bernadotte Boston brown bread Calf's head, vinaigrette Coffee Plain boiled potatoes German prune cake Demi tasse DINNER Potage Montglas Dill... pickles Boiled striped bass, Indian soy sauce Chicken saute, Alsacienne Peas a la Franqaise Chicory salad, Escoffier dressing Floating island Macaroons Coffee Eggs Bernadotte. Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs.
Potage Montglas. Mix one pint of puree of tomatoes with one quart of Consomme sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long.
What to read after The Hotel St Francis Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Victor Hirtzler to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Then add the onions, season with salt and pepper, boil for an hour, and strain through a fine sieve. Put back in the casserole and add two ounces of sweet butter. When the butter is melted add bread crumbs fried in butter.
THE HOTEL ST. FRANCIS COOK BOOK 255 AUGUST 31 BREAKFAST LUNCHEON Fresh raspberries with cream Cantaloupe Baked beans, Boston style Eggs Bernadotte Boston brown bread Calf's head, vinaigrette Coffee Plain boiled potatoes German prune cake Demi tasse DINNER Potage Montglas Dill... pickles Boiled striped bass, Indian soy sauce Chicken saute, Alsacienne Peas a la Franqaise Chicory salad, Escoffier dressing Floating island Macaroons Coffee Eggs Bernadotte. Lay four poached eggs on four pieces of toast, put two fillets of anchovies crosswise on each egg. Mix one pint of cream sauce with one dozen sliced queen olives, and pour over the eggs.
Potage Montglas. Mix one pint of puree of tomatoes with one quart of Consomme sago. Add the breast of a boiled fowl cut Julienne style, the tip of a smoked beef tongue cut in small squares, and one-quarter of a pound of macaroni cut in pieces one inch long.
What to read after The Hotel St Francis Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Victor Hirtzler to read onlineMoreLess
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