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قراءة كتاب Domestic French Cookery, 4th ed.

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‏اللغة: English
Domestic French Cookery, 4th ed.

Domestic French Cookery, 4th ed.

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دار النشر: Project Gutenberg
الصفحة رقم: 2

class="tocleft">Melted Butter, another way   20
Cold Sauce for Fish   ib.
Sauce for Vegetables   ib.
Pungent Sauce, or Sauce Piquante   21
Anchovy Sauce   ib.
Curry Sauce   ib.
Tomata Sauce   ib.
Cucumber Sauce   22
Bread Sauce   ib.
Sauce Robert   ib.
Shalot or Onion Sauce   23
Universal Sauce   ib.
Lobster Sauce   ib.
Spinach for coloring Green   24
Garlic Butter   ib.
Hazelnut Butter   24
Larding   ib.


Veal à la Mode   29
Veal Cutlets   ib.
Blanquette, or Fricassee of Veal   30
Godiveau   ib.
Calves’ Liver baked   ib.
Calves’ Liver fried   31
Veal Kidneys   ib.
Grillades   ib.
Liver Cake   32
Sirloin of Beef   ib.
Stewed Beef   ib.
Beef Steaks   33
Beef à la Mode   ib.
Roasted Ham   34
Fried Ham with Tomatas   35
Roasted Tongue