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Updated: June 5, 2025
Roll in fine cracker meal, then dip into well-beaten egg, again into the meal, and then place them in a sauté pan with very hot clarified butter, and cook them a fine golden brown. Dish up on a border of mashed potatoes browned with grated Parmesan; serve mushrooms in the centre and Spanish sauce all round.
Every now and then, however, a slight whiff, a flutelike note, came from the Parmesan, while the Bries contributed a soft, musty scent, the gentle, insipid sound, as it were, of damp tambourines.
He was not one to turn good custom away. The back door was opened by Alfred Head himself. "Ah, Frau Bauer! Come into the passage." He spoke in German, but in spite of his cordial words she felt the lack of welcome in his voice. "Is there anything I can do for you?" "Yes," she said. "I want half a pound of Parmesan cheese, and you might also give me a pound of butter." "Oh, certainly.
Cut the mushrooms into small pieces, and add them to the sauce. Cook for twenty minutes over a medium fire. Put on one side and prepare the rice as follows: Fry the rice with a lump of butter until dry; then add hot water, a little at a time, and boil gently. Add grated Parmesan cheese before serving. Put the water into a granite or iron saucepan, add salt.
Poach the eggs, drain them carefully, and put them over the top of the sauce, cover with the remaining sauce, dust with Parmesan cheese and run in the oven a moment to brown. 1 small egg plant 1 thin slice of ham 6 eggs 2 tablespoonfuls of sherry 2 tablespoonfuls of tomato catsup 2 level tablespoonfuls of butter 1 dash of pepper
I readily consented, and she handed me twenty-four sequins for the supper and for the band, undertaking to send people to place chandeliers in the hall and in my other rooms. M. de Sanvitali had left Venice, and the Parmesan government had placed his estates in chancery in consequence of his extravagant expenditure. I met him at Versailles ten years afterwards.
Turn this at once into a heated dish, garnish the dish with triangular pieces of toast, and send to the table. Or, if you like, make the sauce, season it and put a layer into the bottom of the baking-dish, then a layer of Parmesan cheese, then a layer of the yolks, pressed through a sieve, and so on, alternating, having the last layer of the yolks of the eggs.
Before taking off the stove add a little flour to give body to the sauce. Pour over the eggs and serve. Hard boil four eggs. Let them cool in a bowl of cold water. Peel them and divide them in half. Take the yolks and mix with them one heaping tablespoon of butter, one tablespoon of Parmesan cheese grated, and a little salt and pepper.
"Yes, sir, cheese," I answered. "Well, Jim," says he, "just see the good that comes of being dainty in your food. You've seen my snuff-box, haven't you? And you never saw me take snuff, the reason being that in my snuff-box I carry a piece of Parmesan cheese a cheese made in Italy, very nutritious. Well, that's for Ben Gunn!"
When the sauce is cooked take out the mushrooms and put them on one side. Take one-half pound of macaroni. Boil in salted water for fifteen minutes, drain, and add the sauce described above. Add two tablespoons Parmesan cheese, grated, and one tablespoon of butter. Butter well a mold, then cover with a thin layer of bread crumbs the bottom and sides.
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