Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . oil orbutter. Season with salt and SauceChop up three shallots, add one gill tarragonvinegar, and put on the fire. Reduce to the yolks of four eggs, cook slightly, butdont curdle. Stir quickly with whip a half gillof cream sauce. Mix all the above together andstir in slowdy one-half pound of melted butter,six drops of Tobasco sauce, salt to taste, and alittle chopped green tarragon. Serve over must be taken not to have the sauce ho
Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . oil orbutter. Season with salt and SauceChop up three shallots, add one gill tarragonvinegar, and put on the fire. Reduce to the yolks of four eggs, cook slightly, butdont curdle. Stir quickly with whip a half gillof cream sauce. Mix all the above together andstir in slowdy one-half pound of melted butter,six drops of Tobasco sauce, salt to taste, and alittle chopped green tarragon. Serve over must be taken not to have the sauce hot,just warm, as it will break if too hot. OMELETTE SOUFFLES, VANILLAMix in a bowl, three egg yolks with six table-spoonfuls of powdered sugar, adding one teaspoon-ful vanilla flavoring. When this preparation isquite foamy, whip six egg whites to a stiff frothand gently incorporate them to the yolks. Butter an oblong dish,strew over some powdered sugar, place the egg mass on top; smoothit over, giving it an oblong shape, dredge over some powdered sugarand cook in a hot oven seven to ten minutes. Serve immediately. J 45. World Famouj Chert
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1914
