The Boston Cooking School magazine of culinary science and domestic economics . BEEF FROM THE CHUCK FOR POT ROAST 452 THE BOSTON COOKING-SCHOOL MAGAZINE mixed with two egg-yolks. Pour over (no oysters) or part sauce and partthe oysters around the fish. Serve water and a generous one-fourth awith plain boiled potatoes. teaspoonful, each, of salt and pepper;. CHICKEN PILAU. TURKISH STYLE (See Page 460; Oyster Omelet Pour one-third a cup of cold waterover half a pint of oysters, and examinethem, one by one, to remove bits ofshell if present; strain the water throughcheese cloth, heat to the boili
The Boston Cooking School magazine of culinary science and domestic economics . BEEF FROM THE CHUCK FOR POT ROAST 452 THE BOSTON COOKING-SCHOOL MAGAZINE mixed with two egg-yolks. Pour over (no oysters) or part sauce and partthe oysters around the fish. Serve water and a generous one-fourth awith plain boiled potatoes. teaspoonful, each, of salt and pepper;. CHICKEN PILAU. TURKISH STYLE (See Page 460; Oyster Omelet Pour one-third a cup of cold waterover half a pint of oysters, and examinethem, one by one, to remove bits ofshell if present; strain the water throughcheese cloth, heat to the boiling point,add the oysters and heat the wholeto the boiling point. Drain off theliquid and keep the oysters hot. Melttwo tablespoonfuls of butter; in itcook two tablespoonfuls and a halfof flour, and one-fourth a teaspoonful,each, of salt and paprika; stir untilboiling, then add the oyster liquorwith cream to make one cup in all;add the oysters and set over hot the yolks of four eggs until light,also beat the whites dry. To the yolksadd four tablespoonfuls of the sauce mix and turn over the whites; foldthe two mixtures together. Have readya tablespoonful of butter melted ina hot omelet pan; tiun the pan tobutter it evenly, then pour in theegg-mixture; let stand a momentto set the egg on the bottom, thenmove to the oven — which shoiild not
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
