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Updated: May 5, 2025
From a saute de foie, what delicate subtleties of finesse might have their origin? from a ragout a la financiere, what godlike improvements in taxation? Oh, could such a lot be mine, I would envy neither Napoleon for the goodness of his fortune, nor S for the grandeur of his genius." Guloseton laughed.
An excellent proverb, the veracity of which is daily attested; for, however unpleasant a keen wind may be, there is no doubt of its being a marvellous whetter of that greatest of Heaven's blessings an appetite. Little, however, did I expect, that besides blowing me a relish for my saute de foie gras, it would also blow me one who might, probably, be a partaker of my enjoyment.
Cut circles with a small cutter from slices of stale bread a quarter of an inch thick; sauté in butter till they are a light brown; spread over each when cold a thin layer of anchovy butter; curl round on each an anchovy well washed, boned, and trimmed; sprinkle very finely shred olives over them. Anchovy butter is two parts butter and one of anchovy paste. Caviare Canapés.
Have ready some plain pastry rolled very thin; envelop each strip of anchovy in pastry; pinch closely, so that it will not burst open, and fry in very hot fat for a half-minute, or sauté them in butter till crisp and yellow. Serve log-house fashion, using two allumettes for each crossing instead of one; put fried parsley in the corners, and serve very hot.
She is very poor, cela saute aux yeux " "Monsieur," I interrupted, feeling almost guilty in having listened so far, "I understand French very well, though I speak it badly." "Pardon, madame!" he replied, "I hope you will not be grieved by the foolish words we have been speaking one to the other."
Sauté in chicken-fat to a light color, a jointed chicken slightly parboiled, or slices of cold cooked chicken or turkey. Make a depression in the rice and tomato, put in the chicken and two tablespoons of olive oil or chicken-fat, and stew all together for twenty minutes. Serve on a platter in a smooth mound, the red rice surrounding the fowl. Take one pint of cold chicken, duck or any poultry.
Drain 1 can of mushrooms; chop 6 shallots very fine and sauté in 1 tablespoonful of butter. Add the chopped mushrooms; sprinkle with salt, pepper, some chopped parsley and 1 minced bay-leaf. Let cook ten minutes with 1/2 glass of sherry wine. Serve hot on slices of French toast. Turkish Soup. Season and fry some lamb chops; add 2 green peppers sliced thin, 1 onion chopped and an herb bouquet.
Put three tablespoonfuls of lard into a frying pan; when hot sauté the slices, a few at a time; brown one side then turn and brown the other. As the fat is consumed add more, waiting each time for it to heat before putting in the egg plant. Drain on brown paper and serve very hot. Tomato catsup should be served with it. From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.
Stir for one minute, add the stock and season with the salt and pepper. Simmer five minutes; then strain and serve. This sauce can be served with a broil or sauté of meat or fish. Put a lump of butter into a hot frying pan and toss it about until it browns. Stir brown flour into it until it is smooth and begins to boil. Use it for coloring gravies, and sauces for meats.
"'Go easy, I interrupts; 'where's the chicken liver pie, and the kidney /saute/ on toast, and the roast lamb, and "'Oh, cuts in Mame, all excited, 'with mint sauce, and the turkey salad, and stuffed olives, and raspberry tarts, and
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