. The Boston Cooking School magazine of culinary science and domestic economics . Sauted Sweetbreads with Cauliflower, String Beans, New Carrots, and Parsley simmer about forty minutes, then drain,and let chill in cold water. Removeany skin, etc., that may remain, andset aside for future use. When ready small mild onion or a shallot very three or four tablespoonfuls ofcider vinegar, and let stand on the backof the range to simmer gentlv until 43 2 The Boston Cooking-School Magazine well reduced. Then add a cup oftomato puree, reduced by cooking toabout one-fourth a cup, and the beaten
. The Boston Cooking School magazine of culinary science and domestic economics . Sauted Sweetbreads with Cauliflower, String Beans, New Carrots, and Parsley simmer about forty minutes, then drain,and let chill in cold water. Removeany skin, etc., that may remain, andset aside for future use. When ready small mild onion or a shallot very three or four tablespoonfuls ofcider vinegar, and let stand on the backof the range to simmer gentlv until 43 2 The Boston Cooking-School Magazine well reduced. Then add a cup oftomato puree, reduced by cooking toabout one-fourth a cup, and the beaten. Napolitaine Salad yolks of three eggs. Beat with a per-forated spoon, and cook over hot wateruntil the mixture thickens, lifting thepan often to avoid overcooking the-eggs. Then beat in one-third a cupof soft butter and a little salt. Whenwell thickened and hot, pass through avery fine sieve into a hot teaspoonful of fine-chopped tarragonor chervil may be added at discretion. on a serving-dish. Season a pint ofcold, boiled potato cubes and half apint of beet root cubes, separately,with sauce tartare. Turnthese into the centre ofthe crown, sprinkle thewhole with choppedparsley, and serve atonce. For the sauce tar-tare add to a generouscup of mayonnaise dress-ing one-fourth a cup ofvery fine-chopped olives,capers, gherkins, andparsley. Svea WafersHeat the wafers in theoven or toast over a hotstove lid or glowing coals. Spread withbutter, and serve hot with a cup oftea, or sprinkle the wafers with gratedParmesan cheese, cover, and set intothe oven to become hot. Serve with
Size: 2169px × 1152px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
