International Cooking Library Volume 1-5

International Cooking Library Volume 1-5

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913 edition. Excerpt: ... salad in a salad bowl, cover with the celery and beets, and pour over it the following sauce: Tablespoonful salt and pepper, three of olive oil, two of chili sauce, one teaspoonful Harvey sauce, mix the whole and serve. PALACE GRILL SALAD Take two celery hearts, cut in short julienne, and add two slices of pineapple, cut in dices, also two pimentoes cut the same way. Season with mayonnaise and whipped cream. Put in salad bowl and sprinkle fine chopped green peppers on too and serve. SALAD ORIENTAL Boil one dozen okras in salt water and souse in a combination of vinegar, Harvey sauce, salt and paprika. Cut six ripe tomatoes in small slices, four green peppers in julienne. Put six tablespoonfuls of cold boiled rice in a glass salad bowl, the prepared okras on top in pyramid shape, the slices of tomatoes around it and the green peppers on top and pour the sauce of okras in addition with olive oil over the whole and serve cold. SALADE ECOSSAISE (Scotch Salad) Choose six nice celery roots, boil them and slice up fine, one pound cooked string beans cut in lozenges and mix the whole with the following dressing: English mustard, Worcestershire sauce, vinegar, salt, cayenne, chopped fine herbs and keep dressing cold; on the other hand escallop one pound smoked salmon very fine and mix the whole together. Line a crystal salad bowl with this watercress and place the salad in center. Decorate with round slices of hard boiled eggs and capers. Choose one dozen cox kernels cooked in white wine, aromated, and cut in slices. On the other hand boil four artichokes, mince same, add a few sliced trufiles, season with a dressing made of Worcestershire, vinegar, salt, English mustard and two or three table spoonfuls of reduced tomato preserves. Dish up in a...
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Product details

  • Paperback | 66 pages
  • 189 x 246 x 4mm | 136g
  • United States
  • English
  • black & white illustrations
  • 1236988973
  • 9781236988973