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Updated: May 19, 2025
Put in the chicken, onion, and one hundred California oysters, back into the broth and season with salt, pepper, juice of a lemon, bruised clove of garlic, chopped green pepper, and a pinch of red pepper. Let all come to a boil. Serve hot or cold. Quajatale En Mole This is Mexican Turkey in Red Pepper, a favorite banquet dish. Cut a young turkey into small pieces and boil with shallots and salt.
Chop four shallots fine, put them into a saucepan with half a gill of Tarragon vinegar and half a gill of plain vinegar; boil till reduced to one tablespoonful; then add one gill of white sauce, mixing well. Stand the saucepan in another of boiling water; then add, one at a time, three yolks of eggs, beating each, one well in before adding another, and on no account let the sauce boil.
Two shallots, ten tarragon leaves all chopped, are put into a very small saucepan. Add a large glass of claret, a dessert-spoonful of butter, and let it all reduce together. Even a piece of meat of poor quality is much liked if it has the following sauce poured over it when served. Put a little milk, say a cupful, in a saucepan, with salt and pepper; let it heat.
Take the raw beef, either rump-steak or fillet, and brown it in the pan in some butter. Then add a little boiling water. Add then six or eight chopped shallots, the hearts of two celeries chopped, a few small and whole carrots, pepper, salt, two cloves. Before serving, bind the sauce with a little flour and pour all over the meat.
One hundred walnuts, six ounces of shallots, one head of garlic, half a pound of salt, two quarts of vinegar, two ounces of anchovies, two ounces of pepper, a quarter of an ounce of mace, half an ounce of cloves; beat in a large mortar a hundred green walnuts until they are thoroughly broken; then put them into a jar with six ounces of shallots cut into pieces, a head of garlic, two quarts of vinegar and the half pound of salt; let them stand for a fortnight, stirring them twice a day.
Under the head of aromatic condiments are ranged cinnamon, nutmegs, cloves, allspice, mint, thyme, fennel, sage, parsley, vanilla, leeks, onions, shallots, garlic, and others, all of them entering into the composition of various sauces in general use. Salt is the one thing indispensable.
Braves do not consort with white women who cannot be made into slaves," she answered, with spirit. "Lalotte, thou wert hard to win in those early days. But now a dozen good kisses with more flavor in them than Burgundy wine, and I will prove to you I am the same old Antoine. And then but thy supper smell is good to a hungry man. And a dish of shallots. It takes a man back to old Barbizon."
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.
Cover with the top crust; press in the edges with a beaten egg, and rub the top with butter. Let bake in a moderate oven until done. Russian Relish. Cut some slices of brown bread into fingers half an inch thick; spread with butter. Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots.
Serve hot, and pour over the sauce; garnish with parsley. Russian Omelet. Chop 2 shallots with a little parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done. Put the mixture in the centre; turn in the ends and serve at once.
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