Choice Cookery

Choice Cookery

3.5 (10 ratings by Goodreads)
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"[...]cucumber, drained, pressed, and stirred into it, with a saltspoonful of salt and a few drops of very strong vinegar. Horseradish sauce is a very good sauce for hot or cold beef, roast or boiled. Grate three tablespoonfuls of horseradish fine, put to it a teaspoonful of sugar, one of salt, and one of vinegar, or a tablespoonful of Chablis wine; let them soak an hour or two, and the last thing before serving stir in four tablespoonfuls of cream that is whipped very solid. A half-teaspoonful of dry mustard is sometimes mixed with the horseradish, but that is a matter of taste. When the sauce is to be served hot, two yolks of egg and two tablespoonfuls of water must be substituted for cream, which would curdle. The water, horseradish, etc., must[...]."show more

Product details

  • Paperback | 142 pages
  • 152.4 x 228.6 x 6.6mm | 226.8g
  • Createspace
  • United States
  • English
  • black & white illustrations
  • 1507699425
  • 9781507699423

Rating details

10 ratings
3.5 out of 5 stars
5 40% (4)
4 0% (0)
3 40% (4)
2 10% (1)
1 10% (1)
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