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National Viands a la Mode Volume 8

National Viands a la Mode Volume 8


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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. 1895 Excerpt: ... Maraschino; then add one pound of fine flour. Mix well; grease and heat the waffle irons, pour the mixture into them, and bake till of a nice yellow colour. GREEK Boiled Pillau of Lamb Bone a leg of a young lamb, and with the bone and the intestines and a few herbs make a gravy, and put it into the stewpan with a tablespoonful of chopped onion, and fry; cut into dice-sized pieces the lamb meat and add to this gravy, season to taste, and fry over a brisk fire for ten minutes. Moisten with the strained gravy, add a bunch of parsley, two pimentos, a tomato, and the juice of a lemon, and boil up quickly for a few minutes; then arrange this in a pyramid with slices of lemon and a puree of sorrel. Garlic Sauce Bruise in a stone mortar three or four heads of garlic; then add two boiled potatoes; pound all well together, adding a little salt and pepper, and stir thoroughly, and whilst doing so add in gradually salad oil and vinegar. Greek Soup Take a shoulder of lamb and cut off the meat into pieces not too large, and put it into a saucepan with a sliced onion and butter, and fry till a nice colour; then sprinkle over a tablespoonful of flour, and one of curry powder, and in a few minutes moisten with three quarts of broth, add a few sprigs of parsley and a few trimmings of raw ham. When it boils up, remove the pan back, and let all finish cooking slowly. Then pass the soup through a sieve, and add to it a pound of rice boiled as curry, and boil for ten minutes. Put the pieces of lamb into a soup tureen and thicken the soup with the yolks of three eggs mixed with a little cream, and pass the soup through a strainer into the tureen. Pigeons on the Skewer a la Grecque Take as many pigeons as required, bone them, and season them with salt, pepper, and let them marina...


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Product Details
  • ISBN-13: 9781153834445
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 22
  • Spine Width: 1 mm
  • Width: 189 mm
  • ISBN-10: 1153834448
  • Publisher Date: 01 Feb 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 113 gr


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