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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    Q. (p, j . Remove skin from some Lyons sausage, cut in thin slices. Make a paste of j teaspoonful curry powder, .] teaspoonful curry paste, 1 teaspoonful chutney, dust mustard, cayenne, yolk of one hard boiled egg, 1 teaspoonful tarragon vinegar. Pound all the ingredients well together, spread over the slices of sausage, garnish with-white of egg passed through a sieve, and chopped parsley. Ingredients.—Score Oysters, I pint milk, 3 ozs. butter, popper and salt, 1 grain cayenne, 1 oz. flour, ,[ pint cream. Method.—Strain the oysters, and put the liquor in a saucepan and allow it to boil. Melt in a separate pan the butter, and add to it the flour; when well mixed add the milk, and stir till it boils. Add then the boiling liquor, popper, salt and cayenne, and allow all to boil two minutes. Add the oysters, cream, and serve. Ingredients—1 large sole, dripping, pepper, salt, egg and bread crumbs. Method.—Clean the sole, remove the dark skin, cut in fillets, wash and dry the fillets, egg and crumb them, fry in hot fat, remove them on kitchen paper to drain, arrange neatly on a very hot dish, and serve with Maitrc d’Hotel sauce. Ingredients. 3 sweetbreads, I turnip, 1 carrot, stick of celery, sprig parsley, I onion, 2 cloves, blade mace, I pint of stock, 1 tin of peas, stripes of fat bacon and slice of boiled beetroot. PUREE AUX HUITRES. SOLE A LA M AIT BE D’HOTEL. / RIZ DE VEAU IMQUE.
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