The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
1911
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    get cold. Mince the chicken and ham, and stir them into the sauce ; season with pepper and a little salt ; add the mayonnaise as soon as the mixture is cold • fill the 1], tle ch™x 7lth . Decorate the tops alternately with yellow and red aspic jelly chopped finely. Dish up, and garnish with watercress. J Average cost, Is. 6d. Time required, 45 minutes. The recipe for choux pastry will be found in the pastry section. 1 hard-boiled yolk. 6 small rounds fried bread. 291. CANAPES DE FOIE-GRAS. 1 small terrine foie-gras. 6 anchovy fillets. Spread the fried croutes of bread with the foie-gras puree ; cut the yolk of eee mto squares, and place one on the top of each croute ; sprinkle a pinch of paprika on the egg, and garnish round the edge of the croutes with the anchovy Average cost, Is. 6d. Time required, 20 minutes. Seasonable at all times Sufficient for 6 persons. Fig. 5.—Petits Choux a la Reine. 292. PLOVERS’ EGGS, PLAIN. These eggs, when served as a hors-d’oeuvre, are always hard-boiled Place tiiem in a saucepan, cover them with cold water, let them boil for eight minutes alter reaching boiling-point. Let them cool, and serve them in a bed of watercress. 293. PLOVERS’ EGGS IN ASPIC. 6 plovers’ eggs. | aspic jelly (No. 251). | 1 truffle. | chervil-leaves. | watercress. Cover the bottoms of six small dariole moulds with aspic jelly ; let this set, then decorate each with a star of truffle and a few chervil-leaves ; sprinkle with a little aspic in order to set the decoration. Boil the eggs hard, and shell them ; put one in each mould ; pour in a little aspic to set them ; when firm, fill up the tins with aspic so as to cover the eggs. Put on ice to set. When ready to serve, dip the moulds in hot water, wipe them quickly, and turn the shapes out on to a dish in a circle. Garnish with chopped aspic and watercress. Average cost, 2s. 6d. Time required, 30 minutes. Seasonable April to May sufficient for 6 persons.
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