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Updated: May 19, 2025
Then take them and drain them from the Liquor they were fry'd in, and make a Sauce for them of good Gravey, some Lemon-Peel, a Shallot or two, some Spice beaten, a bunch of sweet Herbs, an Anchovy, some pickled Mushrooms and their Liquor, and some Pepper and Salt. Toss up these, thick with Butter, and pour the Sauce over them, putting first a little Claret to it, and some Lemon-Juice.
It also refers to balls of minced meat, egged, crumbed, and fried until crisp. Thickening made with butter and flour. A stew or hash of game. Minced poultry, ham, or other meats mixed with a thick sauce. An acid sauce. Shallot. A variety of onion. A sherbet, frozen punch, or water ice; the same as sherbet. Literally, puffed up.
138. =Oil Sauce.= Pound in a mortar one shallot or two button onions, the yolks of two hard boiled eggs, a saltspoonful of herbs, a tablespoonful of vinegar, and enough oil to thicken it, about one gill.
It should never boil after the cream is put in. A little mace is usual, but no onions or shallot. A simple variety is made with flour and milk instead of cream, the liquor of the oysters as well as the oysters, and a beaten egg added at the last moment. Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, then add as much water as you require.
Just then Nana arrived, still wearing her blue-and-white racecourse costume, and amid a thunder of applause the shallot was presented to her. People caught hold of her in her own despite, and three gentlemen bore her triumphantly into the garden, across ruined grassplots and ravaged masses of greenery.
Chop a shallot, a spring or two of parsley and mix them in, sprinkling in at the same time a dust of nutmeg and a dessertspoonful of grated cheese. Place the puree in a dish to be baked, and before setting it in the oven sprinkle on the top some bread-crumbs, and cheese grated and mixed and one or two pats of salt butter. Bake till it is a golden brown.
Put into the Liquor a little Pepper and Salt, and a Quart of White Wine to a Gallon of Liquor; then put in some Spice, to your mind, and chop the following Herbs, and put into it: Take some Chervill, some white Beet-Cards or Leaves, some Hearts of Cabbage-Lettuce, a Shallot, some Spinach-Leaves, and some Succory.
Shall it be a delicate lobster-salad? or a dish of elegant tripe and onions? or a slice of boar's-head and truffles? or a Welsh rabbit a la cave au cidre? or a beefsteak and shallot? or a couple of rognons a la brochette? Speak, brave bowyer: you have but to order."
Cut raw Beef in thin Slices, as you would do Veal, for Scots Collups; lay them in a Dish, with a little Water, a Glass of Wine, a Shallot, some Pepper and Salt, and a little sweet Marjoram powdered; then clap another Dish over that, having first put a thin slice or two of fat Bacon among your Collups: then set your Mess, so as to rest upon the backs of two Chairs, and take six Sheets of whited-brown Paper, and tear it in long Pieces; and then lighting one of them, hold it under the Dish, till it burns out, then light another, and so another till all your Paper is burnt; and then your Stew will be enough, and full of Gravey.
Decorate with strips of lemon peel laid in a lattice-work down the center. Any fish is good if dressed in this way. Make a brown sauce, well flouring it with salt, pepper, and dried herbs. Mince and fry a shallot and add it, then a large glass of red wine, a few drops of lemon juice. Cook some fish roe, sieve it, and stir it into the sauce.
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