With A Saucepan Over The Sea; Quaint And Delicious Recipes From The Kitchens Of Foreign Countries

Paperback | January 11, 2012

byAdelaide Keen

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This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1910. Not illustrated. Excerpt: ... Chapter Three -- Meats and TLntrees ROAST LAMB (as cooked in Brittany). Bone and stuff a fine leg of lamb, with a mixture of bread-crumbs, parsley, sweet marjoram, onion, and yolk of an egg. Cook it for 1 y2 hours, pricking the skin first and rubbing it with garlic. Baste often with the drippings and one cup of stock added. Make a puree of 1 pint of boiled Lima beans, mashed with butter, seasoning, and white stock, pressed through a sieve. Put this on the dish, place the meat over it and pour the gravy, reduced and skimmed of fat, over all. BRAISED SADDLE OF LAMB. (Normandy.) Bone a saddle of lamb and fill it with a forcemeat of bread-crumbs, onion, herbs, butter, egg, and ^ pound of chopped veal. Roll it, tie it, and lard the upper side with thin strips of pork. Put it in a pan with 1 pint of white stock, i onions, I carrot, some celery, parsley, and thyme. Cover with a tight lid and let it cook in the oven for hours. Let it cool in the sauce, remove the fat from the latter, and reduce it by re-boiling. Dip the meat in some of the sauce and then in breadcrumbs, and brown it in the oven. Pour the sauce around, after straining it, and arrange a border of stuffed tomatoes or spinach or baked onions or potatoes, whichever is most convenient. LEG OF MUTTON. (Gascony style.) The province of Gascony, in the south of France, is renowned for good cooking, just as Normandy is in the north. Boil i cloves of garlic in several waters, to remove the crude taste, chop them with 6 boned anchovies, and rub the mixture into slits cut across the skin of a nice leg of mutton. Dredge the surface closely with bread-crumbs, put into a pan holding y2 pint of consomme and bake it 2 hours, basting it often with the sauce. Serve with a border of vegetables, or spaghetti, previously cooke...

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This historic book may have numerous typos, missing text or index. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. 1910. Not illustrated. Excerpt: ... Chapter Three -- Meats and TLntrees ROAST LAMB (as cooked in Brittany). Bone and stuff a fine leg of lamb, with a mixture of bread-cr...

Format:PaperbackDimensions:52 pages, 9.69 × 7.44 × 0.11 inPublished:January 11, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217419089

ISBN - 13:9780217419086

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