. The Boston Cooking School magazine of culinary science and domestic economics. amenta cream or ice. It is at its bestwhen at least one inch larger on allsides than the article which itcovers, that it may not soften butremain crisp until eaten. Wehave shown two illustrations ofcroquem bouche in former numbersof this magazine. Croquettes. Bits of fowl, meat, fishor vegetable mixed with a hot,thick, savory sauce, cooled,shaped, covered with beaten eggand crumbs and fried in deep fat. Croustades. Shapes of fried bread,mush or rice, used as a receptaclefor game or mixtures with a sauce. Croute. C
. The Boston Cooking School magazine of culinary science and domestic economics. amenta cream or ice. It is at its bestwhen at least one inch larger on allsides than the article which itcovers, that it may not soften butremain crisp until eaten. Wehave shown two illustrations ofcroquem bouche in former numbersof this magazine. Croquettes. Bits of fowl, meat, fishor vegetable mixed with a hot,thick, savory sauce, cooled,shaped, covered with beaten eggand crumbs and fried in deep fat. Croustades. Shapes of fried bread,mush or rice, used as a receptaclefor game or mixtures with a sauce. Croute. Crust of bread, usually fried. Croutes a la Normaride. Cooked appleson slices of bread fried in butter,with apricot marmalade, sherrywine, lemon juice, etc., pouredover. Croutes aux peches. Sponge cake,glazed with sugar and maraschinoor peach marmalade, with cookedpeaches above, garnished withcandied fruit. Croutes aux champignons. Freshmushrooms, cooked with saucethickened with egg-yolks andserved in cases made of Frenchrolls fried in butter. {To be continued.) ADVERTISEMENTS. Try It On STEAKS Epicures declare thata steak is not completewithout LEA & PERKINS SAUCE
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
