Domestic French Cookery, 4th Ed

Domestic French Cookery, 4th Ed

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Excerpt: ...pepper, and chopped parsley. When done, take them out, stir into the sauce the yolks of one or two eggs, and a lump or two of loaf-sugar, and pour it over the carrots. STEWED CABBAGE. Having washed your cabbage, cut it in four, and throw it into boiling water with some salt. 67 When it has boiled till quite tender, take it up, squeeze out the water, and put the cabbage to drain. Then lay it in a stew-pan with butter, salt, pepper, nutmeg, a spoonful of flour, and half a pint of cream. Stew it a quarter of an hour, and pour the sauce over it when you send it to table. Cauliflowers may be stewed in the same manner. STEWED PEAS. Take two quarts of green peas; put them into a stew-pan with a quarter of a pound of butter, a bunch of parsley, and the heart of a fine lettuce cut in pieces, a bunch of mint, three or four lumps of sugar, some salt and pepper, and a very little water. Stir all together, set it on coals and let it stew gently for an hour or an hour and a half. Having taken out the parsley, add a piece of butter rolled in flour; and stir in the yolks of two eggs just before you send it to table. You may, if you choose, put in the lettuce without cutting it in pieces; tie it up with the bunch of parsley and two onions, and withdraw the whole before you dish the peas. Serve up the lettuce in another dish. STEWED BEANS. Put into a stew-pan some parsley and some chives or little onions chopped fine, some mushrooms (if you have them) chopped also, and a large piece of butter rolled in flour. Add a glass of white wine and a little water. Stir all together, and then put in as many beans as will fill a quart measure when strung and cut small; having first soaked them a quarter of an hour in cold water. Let them stew gently on hot coals till quite tender. Just before you serve them up, stir in the yolks of 68 two eggs. You may substitute for the wine a tumbler of cream, but it must be stirred in at the last. STEWED ONIONS. Boil some small onions with...show more

Product details

  • Paperback
  • 189 x 246 x 2mm | 68g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236688694
  • 9781236688699