. The Boston Cooking School magazine of culinary science and domestic economics . eese-cloth, to give the butter a green anchovy fillet may be pounded withthe vegetables. Canapes, Coquelin StyleFrom thin slices of stale bread cutout small round, square, or diamond-shaped pieces. Fry these in butter orolive oil, and let become cold. Poundto a smooth paste one-fourth a cup,each, of butter and cooked chicken,half this quantity, each, of cookedham and grated cheese, a dash of pa-prika and a little salt. Spread thispaste upon the prepared bread. Gar-nish the paste with capers and figurescu
. The Boston Cooking School magazine of culinary science and domestic economics . eese-cloth, to give the butter a green anchovy fillet may be pounded withthe vegetables. Canapes, Coquelin StyleFrom thin slices of stale bread cutout small round, square, or diamond-shaped pieces. Fry these in butter orolive oil, and let become cold. Poundto a smooth paste one-fourth a cup,each, of butter and cooked chicken,half this quantity, each, of cookedham and grated cheese, a dash of pa-prika and a little salt. Spread thispaste upon the prepared bread. Gar-nish the paste with capers and figurescut from slices of gherkin and beetroot. Cream-of-Corn Soup, St. GermainStylePress enough canned corn througha fine sieve to yield half a cup of one whole egg and the yolks ofthree. Add one-fourth a teaspoonful,each, of salt and pepper, one-fourth acup of cream, and the half-cup ofpuree. Mix thoroughly,. and turn into 43° The Boston Cooking-School Magazine eight very small or four larger timbalemoulds. Set in a pan on several foldsof paper, surround with water at the. Canned Salmon Loaf. Garnish: Slice of Lem<Cut in Halves boiling-point, and let cook in a slowoven until firm. Unmould, and servea whole or a half timbale in each plateof soup. Slice an onion fine; addthree sprigs of parsley, and let cook,until softened and yellowed, in threetablespoonfuls of butter, then add therest of the can of corn and a quart ofwhite broth (or water), and let simmerfifteen minutes. Drain off the liquid,and pound the corn with a the corn through a fine sieve,diluting with the broth one-fourth a cup of butter. Cookin it one-third a cup of flour, a teaspoon- md Melon Mango, Wm Cold Corned Beef, Horseradish Sauce ful of salt (less if the broth has beensalted) and a dash of pepper, thengradually stir in the corn broth, andstir until thickened. Let simmer a few minutes, then finish with onepint of hot milk and half a cup ofcream. CannedSalmon Loaf(Mrs. Charle
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
