The Boston Cooking School magazine of culinary science and domestic economics . wo tablespoonfuls of butter; in itcook two tablespoonfuls and a halfof flour, and one-fourth a teaspoonful,each, of salt and paprika; stir untilboiling, then add the oyster liquorwith cream to make one cup in all;add the oysters and set over hot the yolks of four eggs until light,also beat the whites dry. To the yolksadd four tablespoonfuls of the sauce mix and turn over the whites; foldthe two mixtures together. Have readya tablespoonful of butter melted ina hot omelet pan; tiun the pan tobutter it even
The Boston Cooking School magazine of culinary science and domestic economics . wo tablespoonfuls of butter; in itcook two tablespoonfuls and a halfof flour, and one-fourth a teaspoonful,each, of salt and paprika; stir untilboiling, then add the oyster liquorwith cream to make one cup in all;add the oysters and set over hot the yolks of four eggs until light,also beat the whites dry. To the yolksadd four tablespoonfuls of the sauce mix and turn over the whites; foldthe two mixtures together. Have readya tablespoonful of butter melted ina hot omelet pan; tiun the pan tobutter it evenly, then pour in theegg-mixture; let stand a momentto set the egg on the bottom, thenmove to the oven — which shoiild notbe very hot. When a knife cut downinto the omelet comes out withoutuncooked egg upon it, score the ome-let at right angles to the handle ofthe pan; set a few oysters with sauceon one half, fold the other half overand turn on to a hot dish; pour therest of the oysters and the sauce aroundthe omelet and serve at once. Deerfoot Sausage, Burbank (TheCaterer). VENISON. WITH SPROUTS AND CHESTNUT PUREE SEASONABLE RECIPES 453 Select rather large potatoes of uni-form size; pare and with an apple corercut an opening through them, length-wise of the potato. With a fork,prick as many small Deerfoot sausageas there are potatoes; pour boilingwater over them, let simmer six ofeight minutes, then drain and dis-pose them in the potatoes, one in the potatoes bake until at once, with strips of broiledbacon and fried onions as a luncheondish. Pot Roast of Beef Four or five pounds of beef, in athick piece, from the chuck, the veinor the round should be selected forthis dish. Many prefer meat fromthe vein or round as it is solid flesh,but a piece from the chuck, as fatalternates with lean meat, will bequite as satisfactory. Roll the meaton three sides in flour. Have readysome hot fat in a frying pan; thismay be fat from suet marrow, or saltpork or the top of
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
