What To Have For Dinner; Containing Menus With The Recipes Necessary For Their Preparation by Fannie Merritt FarmerWhat To Have For Dinner; Containing Menus With The Recipes Necessary For Their Preparation by Fannie Merritt Farmer

What To Have For Dinner; Containing Menus With The Recipes Necessary For Their Preparation

byFannie Merritt Farmer

Paperback | May 21, 2012

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1905 Excerpt: ...and sprinkle with yolks of eggs. TO MAKE INDIVIDUAL PASTRY CASES. Roll plain paste to one-fourth inch in thickness and cut in circular pieces. Fit pieces on an inverted tin gem pan, press lightly, and bake in hot oven until delicately browned. BOILED COD. Wipe a thick piece of cod weighing four pounds, and boil in Court Bouillon (see p. 87, under Family Dinners, Menu No. XXI.) from thirty to forty minutes. Remove to hot platter and garnish with parsley and slices of lemon. Serve with VENETIAN SAUCE. cut butter 1 tablespoon parsley, finely 4 tablespoons flour chopped 2 cups boiling water 3 tablespoons pickles, finely Juice £ lemon chopped J cup capers Salt Melt one-half the butter, add flour, and pour on grad ually, while stirring constantly, boiling water. Bring to boiling point and add seasonings and remaining butter, bit by bit. HOT POTATO SALAD. Wash and pare potatoes and cut into balls, using a French vegetable cutter; there should be two cups. Cook in boiling salted water, until soft, drain, pour over dressing and sprinkle with two tablespoons chopped parsley. HOT POTATO SALAD DRESSING. teaspoon salt 2 tablespoons Tarragon vin teaspoon pepper egar 4 tablespoons olive oil 2 tablespoons chopped onion cup celery, finely cut 1 tablespoon chopped pars 2 slices lemon ley 1 tablespoon cider vinegar Mix ingredients, heat to boiling point, remove lemon and pour mixture over potatoes. Serve at once. CREAMED CAULIFLOWER. Remove leaves, cut off stalks and soak thirty minutes (head down) in cold water to cover. Cook (head up) in an uncovered kettle, until tender, in a large quantity of boiling salted water, to which has been added one-eighth teaspoon soda. Drain, separate flowerets, arrange in serving dish and pour over one and one-half cups WHITE SAUCE. 3 tab...

Details & Specs

Title:What To Have For Dinner; Containing Menus With The Recipes Necessary For Their PreparationFormat:PaperbackDimensions:46 pages, 9.69 × 7.44 × 0.1 inPublished:May 21, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217905099

ISBN - 13:9780217905091

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