tailieunhanh - MANY WAYS FOR COOKING EGGS

The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of liquid. If the yolks of eggs are added, omit one tablespoonful of flour or the sauce will be too thick. Tomato sauce should be flavored with onion, a little mace, and a suspicion of curry. Brown sauce may be simply seasoned with salt and. | MANY WAYS FOR COOKING EGGS By Mrs. . Rorer Author of Mrs. Rorer s New Cook Book Philadelphia Cook Book Bread and Bread-Making and other Valuable Works on Cookery. CONTENTS SAUCES English Drawn Butter Plain Hollandaise Anchovy Bechamel Tarragon Horseradish Cream or White Brown Butter Perigueux Tomato Paprika Curry Italian COOKING OF EGGS To Preserve Eggs Egging and Crumbing Shirred Eggs Mexicana On a Plate de Lesseps Meyerbeer a la Reine au Miroir a la Paysanne a la Trinidad Rossini Baked in Tomato Sauce a la Martin a la Valenciennes Fillets a la Suisse with Nut-Brown Butter Timbales Coquelicot Suzette en Cocotte. Steamed in the Shell Birds Nests Eggs en Panade Egg Pudding a la Bonne Femme To Poach Eggs Eggs Mirabeau Norwegian Prescourt Courtland Louisiana Richmond Hungarian Nova Scotia Lakme Malikoff Virginia Japanese a la Windsor Buckingham Poached on Fried Tomatoes a la Finnois a la Gretna a l Imperatrice with Chestnuts a la Regence a la Livingstone Mornay Zanzibar Monte Bello a la Bourbon Bernaise a la Rorer Benedict To Hard-boil Creole Curried Beauregard Lafayette Jefferson Washington au Gratin Deviled a la Tripe a l Aurore a la Dauphin a la Bennett Brouilli Scalloped Farci Balls Deviled Salad Japanese Hard en Marinade a la Polonnaise a la Hyde a la Vinaigrette a la Russe Lyonnaise Croquettes Chops Plain Scrambled Scrambled with Chipped Beef Scrambled with Lettuce Scrambled with Shrimps Scrambled with Fresh Tomatoes Scrambled with Rice and Tomato Scrambled with Asparagus Tips Egg Flip OMELETS Omelet with Asparagus Tips with Green Peas Havana with Tomato Sauce with Oysters with Sweetbreads with Tomatoes with Ham with Cheese with Fine Herbs Spanish Jardiniere with Fresh Mushrooms O Brien with Potatoes SWEET OMELETS Omelet a la Washington with Rum Swiss Souffle a la Duchesse Souffle SAUCES The philosophy of a sauce when understood enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household to have .