French Dishes for American Tables
"[...]very thin larding pork, place them carefully in a saucepan containing half a pint of consomme (or stock, Art. 1), and a few branches of parsley, inclosing a clove of garlic, three pepper-corns, three cloves, and tie all together. After boiling gently an hour, drain the lettuce, remove the larding pork, the parsley, and its seasoning. Have boiling three pints of consomme (Art. 1), into which place your lettuce, and serve. It would be well to tie the larding pork around the lettuce, so that the farce should not escape. 11. Farce. Place in a saucepan four ounces of very fresh bread-crumbs and a cup of consomme (or stock, Art. 1). Simmer gently for ten minutes, at the end of which time stir constantly with a wooden spoon, and boil for ten minutes longer, so as to form a soft paste. This done, put it on a plate to cool. Take four ounces of the breast of a chicken, from which remove the skin and sinews, and pound[...].""
- Paperback | 144 pages
- 152 x 229 x 8mm | 200g
- 03 Mar 2015
- Createspace Independent Publishing Platform
- United States
- black & white illustrations