. Louis' Every woman's cook book. b; trim well, leaving only a small piece of fat at the end of each. Broil, and I dish each up on a round piece of toast. Slice five or six I chicken livers, also two good-sized fresh mushrooms, I season with salt and pepper, and fry together in butter for a few minutes. While frying, add a teaspoonful of finely chopped onions, then two tablespoonfuls of sherry wine, and a small cup of brown sauce. Cook for four minutes, add the juice of one-half a lemon, some chopped parsley, and pour over the noisettes. MINIONS OF LAMB, ANDALOUSE ^Cut from the best part of a
. Louis' Every woman's cook book. b; trim well, leaving only a small piece of fat at the end of each. Broil, and I dish each up on a round piece of toast. Slice five or six I chicken livers, also two good-sized fresh mushrooms, I season with salt and pepper, and fry together in butter for a few minutes. While frying, add a teaspoonful of finely chopped onions, then two tablespoonfuls of sherry wine, and a small cup of brown sauce. Cook for four minutes, add the juice of one-half a lemon, some chopped parsley, and pour over the noisettes. MINIONS OF LAMB, ANDALOUSE ^Cut from the best part of a leg of lamb small steaks, andtrim in round pieces (called minions). Saute in butteruntil cooked, dish them up on round pieces of toast, andcover them with a Sauce Trianon. Put a slice of truffleon each. Have some cooked spaghetti cut in pieces an11 inch and a half long, cook for a few minutes in a very11 thick tomato sauce, add a little grated Parmesan cheese,season well, and surround the minions with this gar-[ 69 w ~w. LOUIS EVERY WOMANS COOK BOOK I When Served. Guests. Remarks. * I »^ « LOUIS* EVERY WOMANS COOK BOOK MUTTON CHOPS DEVILLED ENGLISH STYLE <^Broil four well-trinuned mutton chops until nearly two tablespoonfuls of mustard and a pinch of Cayennewith enough Worcestershire sauce to obtain a the chops with this preparation on both sides, dipthem in fine bread crumbs, then in melted butter, andbrown in the oven. Put the chops on top of a layer ofmashed potatoes in the platter, add two thin slices ofbroiled bacon on each chop. Pour a little devilled sauceover the whole. LOIN OF MUTTON WITH TURNIPS ^Trim and bone a loin of mutton, make a roll of it, tyingit up with string. Roast for twenty minutes; have itnicely coloured. Pour off the grease, sprinkle a table-spoonful of flour over the loin and brown it a little in thepan. Then add one pint of brown stock or light gravyand two cupfuls of young turnips (shape of a walnut,previously parb
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1910
