قراءة كتاب Domestic French Cookery, 4th ed.

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‏اللغة: English

Domestic French Cookery, 4th ed.

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المؤلف:

Barué Sulpice

دار النشر: Project Gutenberg

الصفحة رقم: 5

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Broiled Mushrooms ib.
Stuffed Cabbage (Choux farcis) 72
Stuffed Potatoes ib.
Stuffed Cucumbers 73
Stuffed Tomatas ib.
Cauliflowers with Cheese 74
Ragooed Cabbage ib.
Ragooed Mushrooms 75

PURÉES.

Purée of Turnips 76
Purée of Celery ib.
Purée of Onions ib.
Purée of Mushrooms 77
Purée of Beans ib.
Purée of Green Peas 78

EGGS, &c.

Boiled eggs 79
Fried Eggs ib.
Stewed Eggs 80
Stuffed Eggs ib.
Egg Snow ib.
Pancakes 81
Omelets ib.
Maccaroni 82
Maccaroni Pie ib.
Blancmange in Eggs 83

PASTRY, CAKES, &c.

French Paste 87
Puff-Paste ib.
Cream Tarts 88
Almond Tarts ib.
Rissoles 89
Almond Custards ib.
Vanilla Custards public@vhost@g@gutenberg@html@files@34837@[email protected]#VANILLA_CUSTARDS" class="pginternal"

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