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Updated: May 5, 2025
Sauté mushrooms and prepare two cups of white sauce for one pound of mushrooms, add one teaspoon of onion juice. Into a well-greased baking dish place one-quarter of the mushroom, then one-quarter of the sauce, and one-quarter of the bread crumbs, continue in this way until all the sauce is used, pour one cup of cream over this and sprinkle the remaining crumbs over the top.
These must be made small enough not to require dividing in other words, can be eaten at one mouthful. Cut slices of stale Vienna bread a quarter of an inch thick, stamp out from them with a very small cutter circles about the size of a fifty-cent piece. Sauté these in a little hot butter till they are a very pale brown. Lay them on paper when done, to absorb grease.
En arrivant a Fontainebleau je n'ai pas pu dejeuner et je n'ai rien mange jusqu'au soir quand j'ai bien dine. C'est tres economique de ne pas pouvoir manger. J'ai saute plusieurs repas, qui par consequent ne figurent nullement dans les notes.
Add 1/2 cupful of the crumbs, the salt, the celery salt, and the eggs, slightly beaten, to the cold steamed rice. If more moisture seems to be necessary, add a very little milk. Shape the rice with the other ingredients into round patties, and then roll these in the remainder of the crumbs and saute them in hot butter. Serve the patties hot and with sauce, if desired.
His recipe for this was as follows: Terrapin a La Maryland Cut a terrapin in small pieces, about one inch long, after boiling it. Put the pieces in a saute pan with two ounces of sweet butter, salt, pepper, a very little celery salt, a pinch of paprika. Simmer for a few minutes and then add one glass of sherry wine, which reduce to half by boiling.
Italian Veal and Macaroni. Season tender veal cutlets with salt and red pepper and sauté in hot olive-oil; then cover and simmer until tender. Boil macaroni until tender; drain. Add the macaroni to the veal with 1 cup of stock, and 3 tablespoonfuls of chopped cheese. Let all simmer ten minutes. Put on a platter and cover with bread-crumbs fried in butter. Serve hot. French Squirrel Fricassee.
To serve individually, fillets are prepared in the following way: Cut a fillet into eight slices three quarters of an inch thick; trim the slices into perfect circles, all exactly the same size; flatten them; put them in a hot pan, and sauté for seven or eight minutes in two ounces of butter; dress them round a dish, and pour over them the sauce from which the dish will take its name.
Chicken Saute a la Creole: Clean, singe and cut in joints two spring chickens, dividing the breasts lengthwise, and cutting drumsticks from thighs. Season well with salt and pepper. Melt in a frying pan two large tablespoonfuls butter, add the chicken, and let it brown slowly for five minutes. Have three large onions sliced thin add them and let brown but take care not to scorch in the least.
For English tastes, the heads and tails should be removed when dressing the dish. is called creme de saute. Itself one of the most wholesome of vegetables, watercress combines admirably with potatoes in making soup.
"Could you tap a bottle of Chablis, with a few dozen oysters, and a filet saute with mushrooms to follow it?" said Laurent, who wished to win the postman's valuable friendship. "At half-past nine, when my round is finished Where?" "At the corner of the Rue de la Chaussee-d'Antin and the Rue Neuve-des-Mathurins, at the Puits sans Vin," said Laurent.
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