قراءة كتاب Domestic French Cookery, 4th ed.

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Domestic French Cookery, 4th ed.

Domestic French Cookery, 4th ed.

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دار النشر: Project Gutenberg
الصفحة رقم: 5

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Broiled Mushrooms   ib.
Stuffed Cabbage (Choux farcis)   72
Stuffed Potatoes   ib.
Stuffed Cucumbers   73
Stuffed Tomatas   ib.
Cauliflowers with Cheese   74
Ragooed Cabbage   ib.
Ragooed Mushrooms   75

PURÉES.

Purée of Turnips   76
Purée of Celery   ib.
Purée of Onions   ib.
Purée of Mushrooms   77
Purée of Beans   ib.
Purée of Green Peas   78

EGGS, &c.

Boiled eggs   79
Fried Eggs   ib.
Stewed Eggs   80
Stuffed Eggs   ib.
Egg Snow   ib.
Pancakes   81
Omelets   ib.
Maccaroni   82
Maccaroni Pie   ib.
Blancmange in Eggs   83

PASTRY, CAKES, &c.

French Paste   87
Puff-Paste   ib.
Cream Tarts   88
Almond Tarts   ib.
Rissoles   89
Almond Custards   ib.
Vanilla Custards   public@vhost@g@gutenberg@html@files@34837@[email protected]#VANILLA_CUSTARDS" class="pginternal"

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