. The Boston Cooking School magazine of culinary science and domestic economics . en intotiny bits to make acup and a half. Meltone-third a cup ofbutter. In it cook aslice, each, of carrotand onion until allare yellowed (notbrowned). Removethe vegetables. Addhalf a cup of flourwith a dash of papri-ka and a scant halfa teaspoonful of and stir until the mixture is frothyThen add one cup of chicken stock seasoned with vegetables and sweetherbs, and half a cup of cream. Stirand cook until the sauce boils. Thenremove to a cooler place, and stir inone egg, beaten without separating thewhit
. The Boston Cooking School magazine of culinary science and domestic economics . en intotiny bits to make acup and a half. Meltone-third a cup ofbutter. In it cook aslice, each, of carrotand onion until allare yellowed (notbrowned). Removethe vegetables. Addhalf a cup of flourwith a dash of papri-ka and a scant halfa teaspoonful of and stir until the mixture is frothyThen add one cup of chicken stock seasoned with vegetables and sweetherbs, and half a cup of cream. Stirand cook until the sauce boils. Thenremove to a cooler place, and stir inone egg, beaten without separating thewhite and yolk. When the egg is set 3?^ 1 t*^rr^*i |3L* Lima Beans Baked with Salt Pork (do not allow the sauce to boil, or itwill curdle), stir in the bits of chickenand more seasoning, if needed. Turninto a buttered dish to cool. Whencold, shape in balls. Roll these insifted bread crumbs. Then dip overthem an egg beaten with a tablespoon-ful of cold water to cover every part,and roll a second time in in deep fat. Have ready half atomato or a slice from a large tomato,. Chicken Croquettes with Broiled Tomatoes brushed over with butter and broiledover the coals, for each croquette. 88 The Boston Cooking-School Magazine Set the croquettes upon the tomatoes,pour a white or cream sauce aroundthem, and serve at once. The recipemakes six or eight croquettes.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
