. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. ce should be absorbed. Remove from the fire,stir in two eggs, and pour on a flat dish, as deep as you wishyour cutlets thick. When cold, form into cutlets with a me-dium-sized cutter, flour them lightly, dip them in beaten egg,and cover them thickly with fine sifted bread crumbs. Set thecutlets in a cool place for half an hour and then fry in deepboiling fat. Drain on paper. Garnish each one with a smallclaw and serve. De
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. ce should be absorbed. Remove from the fire,stir in two eggs, and pour on a flat dish, as deep as you wishyour cutlets thick. When cold, form into cutlets with a me-dium-sized cutter, flour them lightly, dip them in beaten egg,and cover them thickly with fine sifted bread crumbs. Set thecutlets in a cool place for half an hour and then fry in deepboiling fat. Drain on paper. Garnish each one with a smallclaw and serve. Devilled Lobster with Sauce Boil two medium-sized lobsters in salted water, to which hasbeen added a little vinegar. When cool, slit them and removethe stony pouch and intestine. Pick all the meat, creamy sub-stance, and coral from the body, tail, and claws, chop very the large shells, trim them, and arrange in a pan. In a saucepan put two tablespoons of chopped shallots withtwo ounces of butter, and fry until they are dry but not one ounce of flour over them, fry a little longer, thenstir in pint of broth. Add the lobster, salt, white pepper, a. LOBSTER CUTLETS. ^^^» ^F\
Size: 1538px × 1625px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
