Domestic and economical cookery recipes : with special hints on gas cooking / by Lillie Richmond.

  • Richmond, Lillie.
Date:
[1897]
Catalogue details

Licence: Public Domain Mark

Credit: Domestic and economical cookery recipes : with special hints on gas cooking / by Lillie Richmond. Source: Wellcome Collection.

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    and then the cheese. Mix Avell, and add seasoning. When very hot pour upon croutons, or pieces of toast. Serve at once. No. 12. CAULIFLOWER AU GRATIN. INGREDIENTS. Boiled cauliflower White sauce (see index) Cheese (grated) Bread crumbs Butter, 1 oz. Pepper and salt METHOD. Butter a shallow pie-dish ivell, put in a layer of sauce, then cauliflower, sprinkle the cauliflower thickly with cheese, and season well; then add more sauce, cauliflower, and cheese till the dish is full; the top layer must be of sauce. Sprinkle this well with cheese and a few bread crumbs, and put on plenty of small pieces of butter. Let it brown in the oven or before the fire. No. 13. CHEESE AIGRETTES. INGREDIENTS. 1 oz. of butter. 3 oz9. of fine flour. 2 ozs. of grated Parmesan cheese. 2 whole eggs and 1 yolk. Pepper, salt, and a little cayenne. 1 pint of water. METHOD. Put the butter and water in a saucepan on the fire to boil. Rub the flour through a sieve, shake it quickly into the water when boiling. Stir and cook thoroughly. Then add, off the fire, the eggs, beating them in one by one. Add the seasoning and the cheese. Drop teaspoonfuls of the mixture into hot fat (see French frying), and fry a
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