The Boston Cooking School magazine of culinary science and domestic economics . as the main dish at luncheon orhigh tea. Hollandaise or Mayonnaisesauce may be used with this dish. Bernaise Sauce Chop, fine, enough mild onion to maketwo tablespoonfuls; add a slice of greenpepper, chopped fine, and one-fourth a cup of vinegar; let stand on the shelf ofthe range about half an hour, then strainthrough a piece of cheese-cloth, pressingout all the juice; meanwhile, add thebeaten yolks of three eggs and a table-spoonful of butter; set over hot water andstir constantly, while adding butter ins
The Boston Cooking School magazine of culinary science and domestic economics . as the main dish at luncheon orhigh tea. Hollandaise or Mayonnaisesauce may be used with this dish. Bernaise Sauce Chop, fine, enough mild onion to maketwo tablespoonfuls; add a slice of greenpepper, chopped fine, and one-fourth a cup of vinegar; let stand on the shelf ofthe range about half an hour, then strainthrough a piece of cheese-cloth, pressingout all the juice; meanwhile, add thebeaten yolks of three eggs and a table-spoonful of butter; set over hot water andstir constantly, while adding butter insmall pieces, until half a cup in all hasbeen added. Finish with a tablespoon-ful of parsley, chopped exceedingly fineand wrung dry in a cloth. If the pars-ley be not fine, it will clog the pipe whenthe sauce is set in place. Egg-and-Tomato Salad Cut hard-cooked eggs in quarters, afterremoving a slice from one end that theeggs may stand level. On individualplates set slices of ripe tomato with twoor three heart-leaves of lettuce; on eachslice of tomato set one of the prepared. PARKER HOUSE ROLLS 216 THE BOSTON COOKING-SCHOOL MAGAZINE
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
