The Boston Cooking School magazine of culinary science and domestic economics . er Prepare the DUxellespreparation as given for stuffed chicken take off the bacon and keep them all fat from the liquid in thepan. Take two tablespoonfuls of thefat, when hot add two tablespoonfulsof flour and cook until frothy; add theliquid from the pan and enough richveal broth to make one cup in until boiling, then pour over thetop of the artichokes. German HasenpfefTer (C. K. D.) Cut two rabbits into pieces for serv-ing. Wash well; place a layer of rabbitin a stone crock, cover with a laye
The Boston Cooking School magazine of culinary science and domestic economics . er Prepare the DUxellespreparation as given for stuffed chicken take off the bacon and keep them all fat from the liquid in thepan. Take two tablespoonfuls of thefat, when hot add two tablespoonfulsof flour and cook until frothy; add theliquid from the pan and enough richveal broth to make one cup in until boiling, then pour over thetop of the artichokes. German HasenpfefTer (C. K. D.) Cut two rabbits into pieces for serv-ing. Wash well; place a layer of rabbitin a stone crock, cover with a layer ofonion, fine-sliced, a few whole peppers,three cloves, a bit of bay leaf and asprinkling of salt; repeat the layersuntil the rabbit is all placed; thencover with two-third parts of water toone-third part of vinegar; cover and 694 THE BOSTON COOKING-SCHOOL MAGAZINE let stand two days. Pour into a stew Lobster Salad, Victoria pan and cook slowly until the rabbit Cut the meat of a fresh-boiled lobster is tender; remove the rabbit carefully into inch pieces; add one cucumber,. ARTICHOKE BOTTOMS. BARIGOULE, WITH SMALL FILLETS OF BEEF and strain the sauce. Cook two table-spoonfuls of sugar to a deep caramel,and add very slowly the strained sauce;mix two tablespoonfuls of flour witha little cold water, stir into the sauceand put the pieces of rabbit back toheat; just before serving add a glassof claret; serve with Kartoffel Kloese (Potato Dump-lings) Take two cups of hot mashed pota-toes, add salt and a Httle nutmeg,one egg well beaten, half a cup of crou-tons of bread, browned in butter, and ateaspoonful of fine-chopped parsley, orhalf a teaspoonful of sweet marjorum;mix well together; form into small ballsrolled in flour; cook in boihng salted peeled and cut in cubes, and^ fourtruffles, cut in thin slices and the slicesin halves. Beat the creamy parts ofthe lobster smooth, then fold into onecup of mayonnaise dressing. Sprinklethe lobster, truffle and cucumber witha little French
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
