Cookery for the diabetic / by W.H. & Mrs Poole.

  • Poole, W. H.
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Cookery for the diabetic / by W.H. & Mrs Poole. Source: Wellcome Collection.

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    through a hair sieve and work in another half-pint of cream. Garnish a plain mould with truffles, tongue, and pistachio nuts. Pour in the mixture, and steam for an hour very slowly. Serve with truffle or mushroom sauce or a puree of ham sauce. Grenadines of Rabbit. Take the whole length of the backbone of a rabbit, with the fillet attached to each side. The bone is then divided into sections about two inches thick, and the pieces are neatly trimmed to a circular shape. These pieces must be larded and. braised with a buttered paper over them, like a fricandeau. Dress with spinach in the centre and brown sauce round. The grenadines should stand by themselves in the dish, and not overlap as in cutlets. Rabbit a la Vdnitienne. Cut up a rabbit; lard all the larger joints and braise in a stew-pan with some slices of veal, a tumblerful of white wine, half a tumblerful of salad oil, three heads of garlic, salt and pepper to taste. Place the lid on the stew-pan and cook over a moderate fire. When done dish up the pieces of rabbit in a pyramid, press the sauce through a strainer, and pour it over them. Curried Eggs. Two eggs; one large onion ; salt ; good gravy or stock ; one good teaspoonful of curry powder. Slice the onion and boil it in water till tender ; strain off the water and in its place add the stock,
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