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Home > Lifestyle, Hobbies and Home > Cookery, Food & Wine > General cookery and recipes > The Young Cook's Guide, with Practical Observations; A New Treatise on French and English Cookery, Combining Economy with Elegance, to Which Is Added an Appendix Containing M. Appert's Method of Preserving Fruit Without Sugar, the Rudiments of Ices
The Young Cook's Guide, with Practical Observations; A New Treatise on French and English Cookery, Combining Economy with Elegance, to Which Is Added an Appendix Containing M. Appert's Method of Preserving Fruit Without Sugar, the Rudiments of Ices

The Young Cook's Guide, with Practical Observations; A New Treatise on French and English Cookery, Combining Economy with Elegance, to Which Is Added an Appendix Containing M. Appert's Method of Preserving Fruit Without Sugar, the Rudiments of Ices


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About the Book

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1836 Excerpt: ...it half a bottle of white wine, and a ladleful of good broth; set it over the stove till it is reduced to a light glaze, then cover the meat with good broth, throw in two ounces of isinglass, and let it boil for three hours; then strain and clear the jelly with white of eggs. 217--Another Salad Sauce. Boil four eggs for ten minutes, and throw them into cold water; when they are cold take out the yolks whole, rub them through a hair sieve, with a spoonful of cold water, then add three table spoonsful of fine sweet oil; when these are well mixed add two teaspoonsful of made mustard, then by degrees add three table spoonsful of vinegar, and one of tarragon; rub all these ingredients together till thoroughly incorporated; then a little salt and sugar are to be added. PUREE DE CHICOREE. 218--Puree of Endive. Wash and cleanse thoroughly three or four heads of endive, and boil them in salt and water a quarter of an hour; then drain off all the water, and chop the endive quite fine; put it into a clean stewpan, with two spoonsful of consomme (No. 5), and stew it till perfectly tender. If the puree is intended to be white add some bechamel (No. 7), if brown use sauce tournee (No. 6); reduce the puree to a proper consistence, by stirring it with a spoon over the fire; add a little salt and sugar. FISH... 219--Fish Stock. In large dinners where you use a great quantity of fish for entrees, the trimmings should be used to make broth for fish soups or sauces; put into a stewpan a good piece of fresh butter, a bunch of green onions, bay-leaf, carrot, a little spice, and salt; over this lay the trimmings of fish, set it over a slow stove to soak for half an hour, then pour in some boiling water if for meagre dishes, if not, use light broth; let the stock boil another half...


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Product Details
  • ISBN-13: 9781130773934
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 76
  • Spine Width: 4 mm
  • Width: 189 mm
  • ISBN-10: 1130773930
  • Publisher Date: 01 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 154 gr


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The Young Cook's Guide, with Practical Observations; A New Treatise on French and English Cookery, Combining Economy with Elegance, to Which Is Added an Appendix Containing M. Appert's Method of Preserving Fruit Without Sugar, the Rudiments of Ices
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The Young Cook's Guide, with Practical Observations; A New Treatise on French and English Cookery, Combining Economy with Elegance, to Which Is Added an Appendix Containing M. Appert's Method of Preserving Fruit Without Sugar, the Rudiments of Ices
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