High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke.

  • Clarke, Edith Nicolls, 1844-
Date:
1906
Catalogue details

Licence: In copyright

Credit: High-class cookery recipes : as taught in the School / by Mrs. Charles Clarke. 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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    salt; let it boil up, skim it well, and let it cook for one hour, then strain it off. Put two ounces of butter and two ounces of flour into a stewpan, mix them well together, and pour in the fish- stock : stir it well, and boil for ten minutes ; then strain it through a hair-sieve. Blanch and beard the oysters, strain them, and save the liquor. Put the soup on the fire and make it boil, then draw it off the fire ; mix the cream and yolks of eggs together, a few drops of lemon-juice, and a little cayenne; strain this into the soup and stir it over the fire until the eggs are cooked, taking care it does not boil, or it will curdle. Just before serving, put in the oysters and the oyster liquor. Potage a la Hollandaise. Ingredients. One quart of Veal or Chicken Stock. Two ounces of Butter. One ounce of Flour. Four yolks of Eggs. Half a pint of Cream. One gill of Green Peas cooked. One gill of cut Carrots cooked. One gill of cut Cucumber cooked. One teaspoonful of chopped Tarragon. One teaspoonful of Sugar. One teaspoonful of Salt. Trim the peas, carrots, and cucumber with a round cutter the size and shape oi peas. Cook