Vietnam or Thailand ? Vote for the TOP Country of the Week !
Updated: June 19, 2025
At the end of the close we went under an arch built after the manner of those of the ancients. The trophies of a toper were curiously carved on it. On another side was store of garlic, onions, shallots, hams, botargos, caviare, biscuits, neat's tongues, old cheese, and such like comfits, very artificially interwoven, and packed together with vine-stocks.
Let bake, covered, in a hot oven. Baste often with the sauce when nearly done. Sprinkle with flour; add a glass of sherry and let brown. Serve with celery and currant jelly. Spanish Mushrooms. Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6 shallots and 1 clove of garlic chopped fine, some parsley and thyme and the mushrooms.
Take two pounds of mutton, the breast or one of the inferior parts will do as well as a prime piece. Put in an earthenware pan a lump of butter as big as an egg, and let it color. Cut the mutton in pieces and let them color in the butter, adding salt and pepper, a few onions or shallots. When all is colored, add at least a pound of turnips, cut in slices, with about a pint of water.
Take two Quarts of Claret, a quarter of a Pint of Vinegar, and as much Verjuice; put these together in a new Stone-Jar that will admit of being stopp'd close: Put to this a quarter of a Pound of Salt that has been well dry'd over the Fire, an Ounce of Black-Pepper, a Drachm of Nutmeg beaten fine, and as much Cloves, a Scruple of Ginger, two or three little Bits of dry'd Orange-Peel, half an Ounce of Mustard-Seed bruised, half a dozen Shallots bruised a little, five or six Bay-Leaves, a little Sprig of Sweet Basil, or Sweet Marjoram, a Sprig of Thyme, and a little Cinnamon; then stop your Jar close, and let the Mixture infuse for twenty-four Hours upon hot Embers: when this is done, strain your Composition through a Linnen Cloth, till you have express'd as much Liquor as possible, and put it in a dry Stone Bottle or Jar, and stop it close as soon as 'tis cold.
Belgian Baked Bananas. Skin fine bananas and lay them whole in a baking-dish. Sprinkle with sugar and grated lemon peel. Add the juice of 1 orange, 1/2 lemon and 1/2 glass of sherry wine. Let bake in a quick oven. Put the bananas in a glass dish and pour over the sauce. Let get cold and serve. Japanese Rice. Boil 1 cup of rice; add 3 chopped shallots, 1 teaspoonful of soy and salt to taste.
When done let them get cold, then cut them up and remove the skin, and lay them in a buttered stewpan; pound the trimmings and bones in a mortar, and put them into a stewpan with two shallots, a clove, a bouquet of herbs, and half a pint of claret; let this simmer until reduced to one half. Then add three quarters of a pint of Spanish sauce.
Let cook until tender and serve on a platter with cooked rice. Madras Curried Apples. Peel and core 4 sour apples and cut into rings; then sprinkle with curry-powder and let fry until tender. Add a few thinly cut shallots. Cover and let simmer until done. Serve on a platter with boiled rice and pour over a curry sauce. Irish Batter Cakes.
"There's plenty in the spring. There never was such a malicious creature as that. I think I should have done better to strain my onions." Then she rummaged in a drawer which contained sous, pepper, and shallots. "See here, Mam'selle Toad," she added, "on your way back, you will get a big loaf from the baker. Here's a fifteen-sou piece."
Take meat of crab in large pieces and dress with the following: One-third mayonnaise, two-thirds chili sauce, small quantity chopped English chow-chow, a little Worcestershire sauce and minced tarragon, shallots and sweet parsley. Season with salt and pepper and keep on ice. Soles with Wine
I cook sometimes cutlets of lamb and veal in a casserole with truffles, mushrooms, bacon in strips, a lemon sliced, shallots, some chicken stock, and herbs yes, that is very good. Oh, I can cook for French, Norman, Gascon, Spanish, Lombard any people. Only in Goslar. That was one horreeble place, Goslar! The people eat pork and cabbage, pork and cabbage, and black bread chut!"
Word Of The Day
Others Looking