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Updated: June 17, 2025
The French artist had to lament the dispersion of his spices, and the destruction of his magazine of sauces an enchanter despoiled of his magic wand and talisman, could scarce have been in more desperate extremity. Chiffinch had to mourn the downfall of his intrigue, and its premature discovery.
Of vegetables the principal ones are carrots, tomatoes, asparagus, green peas, okra, macaroni, green corn, beans, rice, vermicelli, Scotch barley, pearl barley, wheat flour, mushroom, or mushroom catsup, parsnips, beetroot, turnips, leeks, garlic, shallots and onions; sliced onions fried with butter and flour until they are browned, then rubbed through a sieve, are excellent to heighten the color and flavor of brown sauces and soups.
Lister and others; occasioned principally by the title of a book, published by the Dr. being the works of Apicius Coelius, concerning the soups and sauces of the ancients, with an extract of the greatest curiosities contained in that book. Amongst his Letters, is one upon the Denti Scalps, or Tooth-picks of the Antients: Another contains an imitation of Horace: Epist. 5.
In short, his whole person wanted all that elegance and beauty which is the very reverse of clumsy strength, and which so agreeably sets off most of our fine gentlemen; being partly owing to the high blood of their ancestors, viz., blood made of rich sauces and generous wines, and partly to an early town education.
Prolonged Cooking at Low Heat Stewed Shin of Beef Boiled Beef with Horseradish Sauce Stuffed Heart Braised Beef, Pot Roast, and Beef a la Mode Hungarian Goulash Casserole Cookery Meat Cooked with Vinegar Sour Beef Sour Beefsteak Pounded Meat Farmer Stew Spanish Beefsteak Chopped Meat Savory Rolls Developing Flavor of Meat Retaining Natural Flavor Round Steak on Biscuits Flavor of Browned Meat or Fat Salt Pork with Milk Gravy "Salt-Fish Dinner" Sauces Mock Venison.
In this country I was almost poisoned with garlic, which they mix in their ragouts, and all their sauces; nay, the smell of it perfumes the very chambers, as well as every person you approach. I was also very sick of been ficas, grives, or thrushes, and other little birds, which are served up twice a day at all ordinaries on the road.
For example, the elder would say: "Darling Ella is so clever at cooking, as good as any French chef, her sauces and savouries are too wonderful." They were!
The whole banquet is too civic and culinary, and the accompaniments altogether a profanation of that deep, abstracted, holy scene. The mighty artillery of sauces, which the cook-fiend conjures up, is out of proportion to the simple wants and plain hunger of the guest. He that disturbed him in his dreams, from his dreams might have been taught better.
My object in giving the recipes for sauces in the way I intend that is to say, by building on to, or omitting from, one foundation sauce is to dispel some of the confusion which exists in the minds of many people about the exact difference between several sauces differing from each other very slightly a confusion which is only added to by reading over the fully written recipes for each, as many a painstaking, intelligent woman’s headache will testify.
The leaves and the flower and tender stem tips of both species have a pleasant odor, and are used for seasoning soups, stews, dressings and sauces. They are specially favored in France and Italy, but are popular also in England and America. In France marjoram is cultivated commercially for its oil, a thin, light yellow or greenish liquid, with the concentrated odor of marjoram and peppermint.
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