Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . the timbale out and place ontop of the mushrooms and pour Bearnaise Saucearoimd the eggs and serve. Sauce Bearnaise One glass of white vinegar in small bowl,about two ounces of rh()i)p(Ml shallots, powderedpepper and a few estragon leaves; reduce thewhole and add four yolks of eggs and stir into fourounces of clarified butter. Mix well, having thebowl placed in a vessel filled with hot thick enough, strain and add salt andchopped parsley. COTELETTE DAGNEAU MADE
Steaks, chops and fancy egg dishes of the world famous chefs, United States, Canada, Europe; the steak, chop and egg book . the timbale out and place ontop of the mushrooms and pour Bearnaise Saucearoimd the eggs and serve. Sauce Bearnaise One glass of white vinegar in small bowl,about two ounces of rh()i)p(Ml shallots, powderedpepper and a few estragon leaves; reduce thewhole and add four yolks of eggs and stir into fourounces of clarified butter. Mix well, having thebowl placed in a vessel filled with hot thick enough, strain and add salt andchopped parsley. COTELETTE DAGNEAU MADERA (Lamb Chops Madera Style)Take eight nice lamb chops and cook inbutter, garnish with small carrots, turnips andsmall braized onions. Saute these vegetables inbutter and chopped parsley. OMELETTE SOUFFLE ALA VANILLA Six yolks of eggs, three ounces powdered sugar and a little vanilla;stir until it becomes even. Take twelve beaten whites of eggs and mixthe whole together carefully so it will not fall. Dish on a platter in afancy shape and decorate; sprinkle with sugar and cook in mediumoven for eight or ten minutes. 38. mm 5TEHK5 tmmM Specialties
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Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., boo, bookcentury1900, bookdecade1910, booksubjectcbk, bookyear1914
