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Dressed Vegetables a la Mode

Dressed Vegetables a la Mode


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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. 1888 Excerpt: ... Stewed Cardoons. Take four cardoons, take off the outside leaves, string the white part and cut them about two inches long; wash them very clean, and put them into a stewpan with three-quarters of a pint of veal broth, a glass of sauterne, a small bunch of sweet herbs, a little pepper and salt. Cover over and stew gently till tender, then add a piece of butter rolled in flour, and boil all gently till it becomes the proper consistency; add the juice of half a lemon and dish up. Fillets of Carrot. Wash, scrape, and cut into slices about half an inch thick, and then into dice-shape, several young carrots; boil them in water for five minutes, drain, and put into a stewpan with a gill of good brown sauce. Sprinkle with pepper and salt, and stew till tender. Carrots a la Flamande. Boil half a dozen carrots till quite tender; then stamp them out in fancy shapes and stew them in a little good melted butter, with five small onions, a table-spoonful of finely-chopped parsley, and a little salt and pepper. Serve the carrots with the sauce poured over. Carrots a l'AUemande. Trim some small carrots so that they are all of the same shape, that is, the real shape of the carrot, but not too sharp at one end or too thick at the other, and not longer than an inch and a half. Parboil in water with a little salt; drain. Then place in a saute-pan with one pint of stock, two ounces of butter, one ounce of sugar, and let simmer for half an hour; then let it boil briskly till the sauce is reduced to a glaze. Roll each carrot in this, and form into a dome of carrots; surround with a rich brown sauce flavoured with lemon-juice. Carrots a la Windsor. - Take some carrots of equal size and cut the upper parts into even lengths of about two and a half inches, and trim one end to ...


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Product Details
  • ISBN-13: 9781153866262
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 20
  • Spine Width: 1 mm
  • Width: 189 mm
  • ISBN-10: 1153866269
  • Publisher Date: 12 Feb 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 54 gr


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