. The Century cook book : with a new supplement of one hundred receipts of especial excellence. p. Set the pan into another one containing hotwater and place them in a very moderate oven, so that the cus-tard will set without bubbles and without browning on the custard become perfectly cold. Without removing itfrom the pan, cut it into cubes one half inch square, or intofancy forms, with vegetable cutters. These pieces should be placed carefully in the consomm6 afterit is in the tureen, allowing three or four pieces to each portionof soup. FOBCE-MEAT BALLS Chop any cooked meat very fin
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. p. Set the pan into another one containing hotwater and place them in a very moderate oven, so that the cus-tard will set without bubbles and without browning on the custard become perfectly cold. Without removing itfrom the pan, cut it into cubes one half inch square, or intofancy forms, with vegetable cutters. These pieces should be placed carefully in the consomm6 afterit is in the tureen, allowing three or four pieces to each portionof soup. FOBCE-MEAT BALLS Chop any cooked meat very fine, season highly with salt,pepper, thyme, onion juice, lemon juice, and herbs if desired;add enough yolk of egg to moisten and bind the meat. Moldinto balls one half inch in diameter, roll the balls in flour, andpoach them in boiling water, or they may be fried in butter. Force-meat balls may also be made of raw meat prepared asfor timbale paste (see page 297). EGG BALLS Rub to a paste, with a wooden spoon, the yolks of hard-boiledsggs; season mth salt, pepper, and butter; add enough raw 92. PRINTANli;RB AND JULIENNE SOUP VEGETABLES. (SEE PAGE 89.) 1, 2, 3. CutleM used for cutting vegetables for Priiitaiii6re Boup. i. Vegetables prejiared lor Prmtaiiiisre Soup. 6. Knife lor cutting vegetables into Julieuue. 6. Julienue.
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