Hand-book of practical cookery, for ladies and professional cooks : containing the whole science and art of preparing human food by Pierre Blot / [Pierre Blot].

  • Blot, Pierre, 1818-1874.
Date:
1868
Catalogue details

Licence: Public Domain Mark

Credit: Hand-book of practical cookery, for ladies and professional cooks : containing the whole science and art of preparing human food by Pierre Blot / [Pierre Blot]. Source: Wellcome Collection.

    121/492 (page 115)
    With Eggs,—Mash and mix well togetlier six hard- boiled yolks of eggs with three yolks not cooked, salt and pepper. Put the mixture in parts on the paste-board, which must be previously dusted with flour; roll each part and give it the shape of a small egg (a pigeon's egg or a little larger). When the whole is thus prepared, drop in boihng water, boil till cooked, and use to decorate meat or fish. Financiere.'~~A. garniture financiere is the same as a garniture with combs of chicken, to which are added some mushrooms and truffles, both cut in slices. It is generally served with a roast chicken. With Livers.—Geese livers are the best, being the fat- test. Drop two geese livers in boiling water and a little salt, boil three minutes and drain. Put in a saucepan one gill of broth, same of white wine, Sauterne or Catawba, a tablespoonful of gravy, six pepper-corns, two or three stalks of parsley, salt, and the livers; set on the fire and boil gently for about twenty-five minutes. Take off the livers, boil a few minutes longer to thicken the sauce, turn it over the livers through a strainer, and it is ready. The same may be done with the livers of poultry or any other kind of birds; the seasonings are the same, and the proportion is according to the size or to the number of livers. Besides being used as garnishing, it may be served as a breakfast dish. Macedoine.—-Blanch a dozen of Brussels cabbages. Blanch also half a dozen asparagus cut in pieces about an inch long. Put four ounces of butter in a saucepan on the fire, and when melted put it into a gill of carrots, same of turnips, both cut with a vegetable spoon, also a dozen small onions; stir now and then till the whole is about