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Libros Libros 1 a 9 de 9 sobre For sauce, take the rest of the chestnuts, peel and skin them, put them into some...
" For sauce, take the rest of the chestnuts, peel and skin them, put them into some good gravy, with a little white wine; and thicken it with a piece of butter rolled in flour. Then place your fowl in the dish; pour in the sauce; garnish with lemon, and... "
The art of cookery, made plain and easy, by a lady [H. GLasse]. - Página 54
de Hannah Glasse - 1780 - 82 páginas
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The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the ...

Hannah Glasse - 1774 - 384 páginas
...firing, and bafte it with butter. For fauce take the reft í '. of the chefnuts peeled and fkihried, put them into fome good gravy, with a little white wine, and thicken it with apiece of butter rolled in flour ; then take up your fowl, lay it in the | diih, and pour in the fauce....
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The Lady's Assistant for Regulating and Supplying Her Table: Being a ...

Charlotte Mason - 1777 - 436 páginas
...it with butter. For fauce — take fome more chefnuts, peeled and fkinned, put them. into fome gcod gravy with a little white wine, and thicken it with a piece of butter rolled in flower. This is the German way of drefling fowls. Fo&Is fluffed. MAKE a forced-meat with half a pound...
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The Art of Cookery Made Plain and Easy: Which Far Exceeds Any Thing of the ...

Hannah Glasse - 1784 - 409 páginas
...them an inch long, flew them in a little red wine till they are tender ; feafon with pepper and fait, and thicken it with a piece of butter rolled in flour; then pour them into your difh, fqueeze the juice of orange over it, then fcrape Parmefan or Chefhire cheefe...
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The Universal Cook: And City and Country Housekeeper

Francis Collingwood, John Woollams - 1792 - 451 páginas
...and then bafte it with butter. For fauce, you may take the reft of the chefnuts peeled and Ikinned, put them into fome good gravy, with a little white...thicken it with a piece of butter rolled in flour. Then lay your fowl in the difh, pour in the fauce, garnifh with lemon, and fend it up to table. 1 To To...
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The Cook's Own Book and Housekeeper's Register: Being Receipts for Cooking ...

Mrs. N. K. M. Lee - 1842 - 337 páginas
...haste it with butler. For sauce, take the rest of the chestnuts, peel and skin them, put them into some good gravy, with a little white wine; and thicken it with a piece of butter rolled in flour. Then place your fowl in the dish; pour in the sauce; garnish with lemon, and serve. FOWL WITH ITS OWN GRAVY....
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The dictionary of daily wants, by the editor of 'Enquire within upon ...

Robert Kemp Philp - 1861
...with butter. For sauce take the remainder of the chestnuts, peel and skin them, put them into some good gravy with a little white wine, and thicken it with a piece of butter rolled in flour. Then place the fowl in a dish, pour in the sauce, garnish with lemon, and serve. FOWL SALAD.— Cut up a...
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Facts and Hints for Every-day Life: A Book for the Household ...

A. H. W., Facts - 1873 - 412 páginas
...the fowl and roast it. For sauce, take some more roasted chestnuts, well peeled, and put into some good gravy, with a little white wine, and thicken it with a piece of butter rolled in flour. Lay the fowl on a dish, and pour the gravy over it. Garnish with lemon. Fowl, to Force.— Cut the...
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A Few Choice Recipes

Lady Sarah Lindsay - 1883 - 234 páginas
...baste it with butter. For sauce : take some more chestnuts, peeled and skinned, put them into some good gravy with a little white wine, and thicken it with a piece of butter rolled in flour. To Roast a Leg of Pork without Crackling. (GIVEN TO LADY STUART DE ROTHESAY.) The leg of pork to be...
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The New England Cook Book

Helen Saunders Wright - 1912 - 327 páginas
...baste it with butter. For sauce, take the rest of the chestnuts, peel and skin them, put them into some good gravy, with a little white wine; and thicken it with a piece of butter rolled in flour. Then place your fowl in the dish; pour in the sauce; garnish with lemon, and serve. GIBLET PIE Stew the...
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