King Edward's cookery book / by Florence A. George.

  • George, Florence A.
Date:
[1905?]
Catalogue details

Licence: In copyright

Credit: King Edward's cookery book / by Florence A. George. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    PAGE Spinach savouries .. 129 Turnips, boiled .. 130 Vegetable flan .. .. 130 Salad-making. Points to be remembered .. 130 Salad dressing .. .. 131 Salad .. 131 ,, beetroot.. .. 131 ,, cauliflower „ 131 PAGE Salad celery .. c. .. 132 » egg .. 132 ,, green pea .. 132 ,, lettuce and raddish .. 133 ,. lemon .. 133 ,, orange .. .. 133 ,, potato (No. 1) .. .. 134 „ „ (No. 2) .. ,, potato and lettuce .. 134 .. 134 Vinaigrette salad dressing .. 135 CHAPTER VII SMALL SAVOURY DISHES Anchovies and olives .. .. 136 ,, on toast .. 136 Bloater savouries .. 136 Brain fritters .. .. 136 Cheese savoury .. 137 ,, straws .. Cod’s roe .. 137 .. 137 Eggs, anchovy .. .. 137 „ with cream sauce .. 138 ,, to poach .. 138 ,, buttered .. 138 ,, sardine .. .. 138 ,, scrambled .. 139 ,, with tomatoes .. Ham toast .. 139 .. 139 Little cases of kidney .. 140 Kidney toast .. .. .. 140 Macaroni cheese .. .. 140 ,, cutlets .. .. 141 Mushrooms, stuffed .. .. 141 Onions, baked Spanish .. 142 ,, stuffed .. .. 142 Potted fish .. .. .. 142 ,, lobster .. .. .. 143 ,, meat (No. 1) .. .. 143 „ „ (No. 2) .. ..143 ,, salmon.. .. .. 143 ,, shrimps .. ..144 Salt sticks .. .. .. 144 Sardine fingers.. .. .. 144 Tomatoes, stuffed .. .. 145 Tomato toast .. .. .. 145 CHAPTER VIII SAUCES, FORCEMEATS, FLAVOURINGS, AND BUTTERS Sauces, composition of 147 Lobster sauce .. .. 149 Foundation or white sauce .. 148 Melted butter .. .. 149 Anchovy sauce 148 ,, ,, sweet .. .. 150 Brain sauce 148 Onion sauce .. 150 Caper sauce 148 Oyster sauce .. .. 150 Celery sauce 149 Parsley sauce .. .. 150 Egg sauce 149 Shrimp sauce .. 150 Hollandaise sauce (No. 1) 149 Sweet sauce .. 150