. The Boston Cooking School magazine of culinary science and domestic economics . one-fourth a cup of boiling waterand two tablespoonfuls of butter overthe fire. When the mixture boils, stirin one-fourth a cup of flour, and con-tinue to stir until the mixture may begathered into a ball, then remove fromthe fire and to a cold dish. At oncebeat in one egg and the yolk of another, and a generous tablespoonful of gratedParmesan cheese. With a teaspoon ora pastry bag and tube put the mixtureonto a buttered sheet in small roundshapes, brush over with beaten whiteof egg, and bake. About fifteen min-u
. The Boston Cooking School magazine of culinary science and domestic economics . one-fourth a cup of boiling waterand two tablespoonfuls of butter overthe fire. When the mixture boils, stirin one-fourth a cup of flour, and con-tinue to stir until the mixture may begathered into a ball, then remove fromthe fire and to a cold dish. At oncebeat in one egg and the yolk of another, and a generous tablespoonful of gratedParmesan cheese. With a teaspoon ora pastry bag and tube put the mixtureonto a buttered sheet in small roundshapes, brush over with beaten whiteof egg, and bake. About fifteen min-utes baking is needed. When cold,open the puffs at one side, and fill witha puree of chicken or of foie-gras. Chicken Puree for PuffsPound half a cup of cooked chickenbreast, chopped fine, with two table-spoonfuls of butter and two level table-spoonfuls of cold white or Bechamelsauce. vSeason with paprika and salt,as needed. When smooth, press througha sieve, and Use. 286 1 he Boston Cooking-School Magazine Sardines in Aspic (Helen Arm-strong)Cook together half an hour a sliced. Standing Rib Roast arranged for Cooking inSelf-basting Roaster onion, carrot, and stalk of celery, a bitof parsley, bay leaf, mace, several wholepeppercorns, and a pint of water. Adda teaspoonful of beef extract, half ateaspoonful of salt, and a third a boxof gelatine, which has been softenedin half a cup of cold water. Color thisa delicate green with either spinach orcolor paste, and strain all through anapkin. Pour a very thin layer intoa plain mould, and, when it is firm, dec-orate with slices of white of cooked eggand beet, cut into fancy shapes. Coverwith liquid jelly, and, when this is hard-ened, add a laver of drained sardines,
Size: 1801px × 1388px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
