. Recherché entrées : a collection of the latest and most popular dishes. ^ Cover with a butteredpaper, and finish cooking in a hot oven for 15 minutes,baste frequently. Dress them on croutons of fried breadneatly cut. Glaze over with liquefied meat glaze, andfill the centre of the dish with slices of peeled bananas,slightly seasoned with salt and pepper, dipped in milkand flour, and fried in clarified butter to a golden colour. Serve with a sauce made as follows :—Reduce | gillwhite wine, \ gill vinegar with a table-spoonful of choppedshallots, then add a table-spoonful of meat glaze, a gil
. Recherché entrées : a collection of the latest and most popular dishes. ^ Cover with a butteredpaper, and finish cooking in a hot oven for 15 minutes,baste frequently. Dress them on croutons of fried breadneatly cut. Glaze over with liquefied meat glaze, andfill the centre of the dish with slices of peeled bananas,slightly seasoned with salt and pepper, dipped in milkand flour, and fried in clarified butter to a golden colour. Serve with a sauce made as follows :—Reduce | gillwhite wine, \ gill vinegar with a table-spoonful of choppedshallots, then add a table-spoonful of meat glaze, a gillof rich brown sauce, 4 chopped mushrooms, and a table-spoonful of chopped Bengal chutney, season and let thewhole simmer from 15 to 20 minutes. Coeurs de Filets de Bceuf a la Rossini. About 2J lb. fillet of beef, J gill Lucca oil, 2 oz. butter,I shallot, 6 large chicken livers, 4 oz. foie gras, i truffle,pepper and salt, 8 round slices of fried bread, demi-glacesauce, meat glaze. Pare the fillet and cut it into six even-sized slices a. NOISETTES DE MOUTON, RENAISSANCE. (/). IO9.)
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Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1907
