. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. ough a very fine puree sieve. Take the breast of anice roasted chicken, scrape that also, and put through a weigh chicken, also the ham. There should be fourounces of each, good weight. Put both in wooden bowl, andwith a potato masher pound them to a paste. Whip the whitesof two eggs and work in with the masher. Set to cool. Makea sauce of one tablespoonful of butter and one tablespoonful offlour. Let both boil
. Mrs. Seely's cook book; a manual of French and American cookery, with chapters on domestic servants, their rights and duties and many other details of household management. ough a very fine puree sieve. Take the breast of anice roasted chicken, scrape that also, and put through a weigh chicken, also the ham. There should be fourounces of each, good weight. Put both in wooden bowl, andwith a potato masher pound them to a paste. Whip the whitesof two eggs and work in with the masher. Set to cool. Makea sauce of one tablespoonful of butter and one tablespoonful offlour. Let both boil, and then add one cup of well-seasonedchicken broth, in which one onion, carrot, celery, whole pepper,and blade of mace have been cooked. Add one-half teaspoon-ful of salt, one-fourth teaspoon of pepper, a pinch of cayenne,and the yolks of two eggs whipped with a tablespoonful ofcream. Set aside to cool. When cold, add it to the half a pint of cream and add to the mixture. Care mustbe taken not to whip your cream too much; it may sure you have it well flavored before you add the in the ice-box a few minutes. Decorate your mould, and be.
Size: 1970px × 1268px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., boo, bookcentury1900, bookdecade1900, booksubjectcbk, bookyear1902
