Dinners, à la français : savouries, sweets / by Mary Macnaughtan.

  • Macnaughtan, Mary
Date:
1901
Catalogue details

Licence: In copyright

Credit: Dinners, à la français : savouries, sweets / by Mary Macnaughtan. 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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    Method.—Pat butter and flour into a saucepan, as butter melts mix in flour, add seasonings and milk, stirring all the time boil 5 minutes, remove from fire, add cream and lemon juice, pound the lobster add this to the sauce, mix all well together and spread smoothly and evenly on to plate, put it to get firm and cold. Then flour hands and board lightty, form the mixture into cutlets, lightly flour, egg, and roll them in bread crumbs. Fry in hot fat, dish in a circle, garnish with parsley. EPAULE D’AGNEAU ROTI—SAUCE MENTHE. Shoulder of lamb, trim and place in front of a clear bright fire—baste well when cooking. Allow ^ of an hour to the lb., and ^ of an hour over. Dish, strain fat off—pour a little boiling water in tin, add seasonings, boil up and serve with mint sauce. TIMBALES AUX CHAMPIGNONS. Ingredients.—3 eggs, i- teaspoonful salt, ^ teaspoonful grated onion, teaspoonful chopped parsley, 2 tablespoonfuls cream, \ lb. small mushrooms, dust cayenne pepper, salt. Method.—Beat the eggs, add the onion, parsley, seasoning and cream, mix well. Butter some clariole moulds, place a mushroom at the bottom, half fill mould with mixture—stand the moulds in a baking tin, pour round boiling water to reach half up moulds, cover with greased paper—place in the oven to cook until centre of darioles are firm. Turn out on to a hot entree dish, serve with tomato sauce. CHARLOTTE I)E POMMES. Ingredients.—1 lb. apples, 1 oz. butter, sippets of bread, 3 ozs. sugar, little cinnamon. Method.—Line a plain mould with sippets of bread an inch wide, dipped in dissolved butter, one overlapping the other.
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