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The Thorough Good Cook; A Series of Chats on the Culinary Art, and Nine Hundred Recipes

The Thorough Good Cook; A Series of Chats on the Culinary Art, and Nine Hundred Recipes


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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. 1896 Excerpt: ...into a saut-pan with some clarified butter; have ready some truffles peeled and cut into slices of the same size as the scollops; mix them with the rabbits in the butter, with salt and pepper. "Toss " the whole a little while before dinner-time, drain the butter, and put the scollops into the sauce, in order that the truffles may give their flavour to it, and likewise to the meat. You may procure preserved truffles in bottles at any good Italian warehouse; still, I am rather chary of prescribing them. Unless they are forwarded directly from abroad, and cased in the earth from which they have been dug, they rarely possess any distinctive flavour. Garnish the edges of the dish with sippets. 18. "Kickshaws" of Habbit, Italian Sauce. Roast lightly three or four young rabbits, and pick off all the white meat; mince it very finely with a sharp knife, that it may not be ragged; reduce four spoonfuls of white sauce with a spoonful of cream, season it with a little cayenne pepper and salt; throw in the rabbit while the sauce is hot, set it to cool, then beat up six yolks of eggs with a teaspoonful of cream; pass the eggs through a colander to the rabbit, and mix thoroughly; butter eight or ten small moulds, and put a piece of white paper at the bottom of each; fill each mould with mince, and half an hour before dinner set them in a stew-pan; pour boiling water round them, about half the height of the mould, cover the stew-pan close, set it over a stove, and put some lighted charcoal on the cover; when done, turn the "kickshaws" on the dish, and put over them a clear brown Italian sauce. Why "kickshaws "? you may ask. Well; turn to Justice Shallow's instructions to William the cook in the second part of " King Henry IV.&qu...


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Product Details
  • ISBN-13: 9781236173508
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 122
  • Spine Width: 7 mm
  • Width: 189 mm
  • ISBN-10: 1236173503
  • Publisher Date: 01 May 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 231 gr


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