The Table: How to Buy Food, How to Cook It, And How to Serve It
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In our eReader you can find the full English version of the book. Read The Table: How to Buy Food, How to Cook It, And How to Serve It 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 Table: How to Buy Food, How to Cook It, And How to Serve It
What reading level is The Table: How to Buy Food, How to Cook It, And How to Serve It book?
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160) add two tablespoonfuls of white wine, one sliced truffle, and six minced mushrooms. Heat well without boiling, and when serving add a little meat-glaze (No. 141).
177. Sauce maitre d'hdtel, li^e. — Add to half a pint of warm Hol- landaise sauce (No. 160), a teaspoonful of chopped parsley, half an ounce of butter, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg; then serve.
178. Shrimp Sauce. — Place half an ounce of shrimp butter (No. 150) ' in half a pint of HoUandaise sau...ce (No. 160) ; stir well on the fire for five minutes, and when ready to serve add twelve' picked shrimp tails and the juice of half a lemon. Heat without boiling, and serve.
179. Sauce k la Tenitienne, — Reduce for four minutes one table- spoonful of tarragon-vinegar and chervil-vinegar with six whole peppers, . one ounce of lean cooked ham cut into small dice, six parsley tfcots, one sprig of thyme, and one bay-leaf. Then strain through a napkin into a bowl ; moisten with half a pint of sauce veloutfe (No.
What to read after The Table: How to Buy Food, How to Cook It, And How to Serve It?
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:
160) add two tablespoonfuls of white wine, one sliced truffle, and six minced mushrooms. Heat well without boiling, and when serving add a little meat-glaze (No. 141).
177. Sauce maitre d'hdtel, li^e. — Add to half a pint of warm Hol- landaise sauce (No. 160), a teaspoonful of chopped parsley, half an ounce of butter, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg; then serve.
178. Shrimp Sauce. — Place half an ounce of shrimp butter (No. 150) ' in half a pint of HoUandaise sau...ce (No. 160) ; stir well on the fire for five minutes, and when ready to serve add twelve' picked shrimp tails and the juice of half a lemon. Heat without boiling, and serve.
179. Sauce k la Tenitienne, — Reduce for four minutes one table- spoonful of tarragon-vinegar and chervil-vinegar with six whole peppers, . one ounce of lean cooked ham cut into small dice, six parsley tfcots, one sprig of thyme, and one bay-leaf. Then strain through a napkin into a bowl ; moisten with half a pint of sauce veloutfe (No.
What to read after The Table: How to Buy Food, How to Cook It, And How to Serve It?
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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