. The Boston Cooking School magazine of culinary science and domestic economics. d Onions in BechamelSauce Simmer a pound of fresh or pickledtripe, cut in small pieces, until will take from two to four hours,sometimes longer. In the mean timeboil six or eight onions in boiling,salted water till tender, letting thewater gradually the tripe and onionsare tender, melt three leveltablespoonfuls of butter; init cook three level table-spoonfuls of flour, half ateaspoonful (scant) of saltand a dash of paprika, thenadd one cup and a half ofchicken or veal broth andstir until b
. The Boston Cooking School magazine of culinary science and domestic economics. d Onions in BechamelSauce Simmer a pound of fresh or pickledtripe, cut in small pieces, until will take from two to four hours,sometimes longer. In the mean timeboil six or eight onions in boiling,salted water till tender, letting thewater gradually the tripe and onionsare tender, melt three leveltablespoonfuls of butter; init cook three level table-spoonfuls of flour, half ateaspoonful (scant) of saltand a dash of paprika, thenadd one cup and a half ofchicken or veal broth andstir until boiling ready the yolks oftwo eggs, beaten and mixedwith half a cup of cream;stir these into the sauce;add a tablespoonful of lemon juice andpour over the tripe and onions. Dis-pose the tripe in the center of a platterand the onions around it. Convent Pie Cook half a cup of macaroni brokeninto pieces an inch long in boiling, salted water until tender; drain andrinse in cold water. Scald one cup ofcream and pour it over a cup (wellpressed down) of soft bread crumbs;. Tripe and Onions in Bechamel Sauce add two ounces (one-fourth a cup) ofbutter, a piece of red or green pepper,chopped fine, half a teaspoonful ofsalt, from one-fourth to one-half acup of grated cheese, Parmesan pre-ferred, a teaspoonful of onion juice, atablespoonful of fine-chopped parsley,three eggs, beaten as for custard, andthe prepared macaroni. Line a dishholding a quart with paper; butter itthoroughly and turn in the on many folds of paper, in a dish
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
