. Louis' Every woman's cook book. ck fire. If fried, drainwell, and be sure not to have them greasy. CREAM OF CAULIFLOWER A LA DUBARRY 4^Parboil a medium-sized cauliflower for a few minutes insalted water. Drain off the water, moisten with two quartsof white stock, and add one small onion with one clovein it. Let it boil until the whole is thoroughly the onion, and rub the remaining mixturethrough a fine sieve. Put it back on the stove, and heatwell. Mix the yolks of two eggs with one-half a cup ofcream, and stir it in the soup before serving. Add threetablespoonfuls of small pie
. Louis' Every woman's cook book. ck fire. If fried, drainwell, and be sure not to have them greasy. CREAM OF CAULIFLOWER A LA DUBARRY 4^Parboil a medium-sized cauliflower for a few minutes insalted water. Drain off the water, moisten with two quartsof white stock, and add one small onion with one clovein it. Let it boil until the whole is thoroughly the onion, and rub the remaining mixturethrough a fine sieve. Put it back on the stove, and heatwell. Mix the yolks of two eggs with one-half a cup ofcream, and stir it in the soup before serving. Add threetablespoonfuls of small pieces of cauliflower to it, pre-viously cooked in salt water. CREAM OF SORREL WITH TAPIOCA^sHeat in a saucepan a piece of butter the size of an one-quarter of a peck of sorrel, or less, cleaned andwashed. Put it in the hot butter and let it simmer forten minutes. Stir it occasionally with a spoon, then 11 12 v--;te»**i?tt-3!iWBe^^v*»»«T ?v,iv(8gii LOUIS* EVERY WOMANS COOK BOOK I When Served. Guests. Remarks. : i| h I. m m 13 LOUIS* EVERY WOMANS COOK BOOK f! moisten with three pints of chicken broth, and let itboil for ten minutes. Rub the whole through a sieve,put it back in the saucepan, and when boiling add twotablespoonfuls of French tapioca. After fifteen minutesboiling move it back from the fire, and add the yolks oftwo eggs mixed with one cup of cream. Season withsalt and nutmeg, (not pepper), and serve with smallslices of French bread, browned in the oven. CREAM OF MUSHROOMSWash about one pound of fresh mushrooms. Chopvery fine, or pound them to a pulp in a mortar. Put ina saucepan with one-quarter of a pound of butter, andlet it simmer for fifteen minutes. Add three table-spoonfuls of fiour, stir well, moisten the whole withtwo quarts of chicken broth or white stock, and let itboil for an hour. Then rub the whole through a to get through as much as possible. Heat it to it one pint of heavy cream and a small piece ofbutter. Season with salt
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Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1910
