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Practical and Economical Cookery with a Series of Bills of Fare (Paperback) Loot Price: R366
Discovery Miles 3 660
Practical and Economical Cookery with a Series of Bills of Fare (Paperback): Ann Smith
Practical and Economical Cookery with a Series of Bills of Fare (Paperback): Ann Smith

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Practical and Economical Cookery with a Series of Bills of Fare (Paperback)

Ann Smith

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Loot Price R366 Discovery Miles 3 660

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1858 Excerpt: ...a large dish. VOL-AU-VENT, OR LARGE PATTY. This you must have a cutter for, which you can buy a set of in a box of any respectable tinman; make a good EufF-paste, roll it out half an inch thick, then take the irgest cutter and cut four pieces of paste, lay them on a tin sheet to bake, mark three of them in the middle with the third size cutter, leave one plain, brush one of the three over with egg, cut a lid with the fourth size cutter, the same thickness, brush it over with egg, and ornament with leaves of paste to fancy; bake them all in a quick oven; when done, take out the centre of the three pieces, and build them up on the plain piece, leaving the one you egged for the top. You can fill it with anything you please, sweetbreads and mushrooms, chicken, lobster, or oysters; season with shalot chopped fine, mace, cayenne pepper and salt to taste, add a little gravy, thicken with flour and butter; when boiled add a little cream. The mixture must not be too thin, or it is apt to come through the paste. Place the vol-au-vent on a napkin in the dish it is to go to table in, fill it with the mixture prepared for it, put the lid on, send up hot. Garnish with parsley. TO MAKE OYSTER LOAVES. Take five or six French rolls, let them be nicely rasped, iiut them into a stewpan, with some good dripping or ard, let them fry a fine light brown, make a hole in the top of each, and take out all the crumb; scald and beard three dozen of large oysters, cut each oyster in two, strain the liquor to the oysters, adding a little pounded mace and cayenne pepper; give them a boil up, thicken with butter rolled in flour, and add a ieacupful of cream, then fill the rolls, and put the piece of crust you took off on again. Serve them up on a napkin. Garnish with parsley. MUSHROOM LOA...


Imprint: Rarebooksclub.com
Country of origin: United States
Release date: March 2012
First published: March 2012
Authors: Ann Smith
Dimensions: 246 x 189 x 3mm (L x W x T)
Format: Paperback - Trade
Pages: 56
ISBN-13: 978-1-130-93384-0
Barcode: 9781130933840
Categories: Promotions
Books > Humanities > History
Books > Humanities > History > General
Books > History > General
LSN: 1-130-93384-9

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