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Updated: May 13, 2025
Then add some small sausages. Let boil five minutes. Season to taste and serve the soup with the sausages and croutons fried in butter. French Spiced Venison. Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water.
Garnish with sliced lemon and sprigs of parsley and serve cold. Bombay Spinach. Boil the spinach in salted water until tender; drain and chop fine. Fry 1 chopped onion in 2 tablespoonfuls of butter; add the chopped spinach, a pinch of pepper and curry-powder. Cover and let simmer five minutes. Serve on a platter with stewed prawns and garnish with croutons. Spanish Fricasseed Shrimps.
Keep turning for about five minutes so they will get brown; add water for amount desired; season with salt and pepper and put in piece of stale bread. Strain through the strainer. Put in croutons and serve with grated cheese.
Skim fat off the top of the soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon of flour and gradually the rest of the soup. Season to taste and serve with the smoked meat, adding croutons. Soak two cups of lentils over night in cold water.
Again I crossed the shop, paddling through that sticky yellow slime in which bits of furniture and clothing floated like croutons in a gigantic nauseating omelet. Outside, towards the end of the street that opened on to the quay, great animation reigned. A bugle sounded and I could hear the tramp of soldiers' feet. "Look!" cried my friend. "Look, all that is left of the Institut St.
Put in a pudding-dish and bake in a moderate oven for ten minutes and serve. Italian Cooked Eggs. Take 6 hard-boiled eggs and cut lengthwise. Put in a pan with 12 anchovies, some onion juice and 1 tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all 1/2 pint of sour cream. Let boil up once and serve hot with croutons.
"The Belgians make a parsley soup that might begin your dinner, or rather your luncheon. For the soup, thicken flour and butter together as for drawn butter sauce, and when properly cooked thin to soup consistency with milk. Flavor with onion juice, salt and pepper. Just before serving add enough parsley cut in tiny bits to color the soup green. Serve croutons with this.
Add the chicken and 1 glass of sherry wine. Let all cook ten minutes. Add 3 tablespoonfuls of currant jelly. Serve hot with toasted croutons. Swiss Biscuits. Beat the yolks of 2 eggs with 1/4 pound of butter; add a pinch of salt and pepper, a teaspoonful of mustard and 5 ounces of grated Swiss cheese.
When the jelly thickens, but is not quite set, cover the galantine with it half an inch thick. When the jelly is cold, cut it into what are called croûtons, which may mean vandyked strips, to be laid across, triangles, squares, or any fancy shapes; the pieces and trimmings are chopped to scatter over the dish or lay in small piles round.
Olives and Salted Pecans. Fillets of Sole, Mushroom Sauce. Roast Goose, Giblet Gravy, Frozen Apples. Riced Potatoes, Glazed Silver Skins. Pimento Timbales. Chiffonade Salad. English Plum Pudding, Sherry Sauce. Coffee Ice Cream, Almond Cakes. Bonbons. Crackers and Cheese. Black Coffee. Smoked Salmon and Anchovy Canapes. Tomato Bisque Soup. Buttered Croquettes, Croutons. Tartlets of Egg with Curry.
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