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Updated: June 27, 2025
The commandant himself authorised the reservation of this kitchen to provide for such prisoners as possess ample means. Here is the extra menu for January 5, 1917: Lunch: Italian dumplings; roast veal; salad and gherkins. Dinner: Soup "parmentier"; fish croquettes; braised beef with cabbage. The meals are served at: Breakfast, half-past seven. Lunch, one o'clock. Dinner, half-past five.
He thought he would use the material first in a letter to the paper and afterwards in a poem; but he found himself unable to grasp the notion of its essential relation to the choice between chicken croquettes and sweetbreads as entrees of the restaurant dinner where he had been offered neither; he knew that he had begun to dream, and that he must get up.
For croquettes, take finely mashed potatoes, and mix with salt, pepper, and butter, and sweet milk or cream enough to moisten thoroughly. Mix with this one well-beaten egg, and form into small balls, taking care to have them smooth. Have ready one plate with a beaten egg upon it, and another with cracker crumbs. Dip each ball into the egg, and then into the crumbs, and brown nicely.
For drying, the nearly mature stems should be cut just as the blossoms begin to appear. No special directions are needed as to drying. Uses. Both summer and winter savory are used in flavoring salads, dressings, gravies, and sauces used with meats such as veal, pork, duck, and goose and for increasing the palatability of such preparations as croquettes, rissoles and stews.
The tender shoots and the young leaves are often used in salads, and with steaks, chops, etc., especially by the French. They are often used as an ingredient in pickles. Stews, soups, croquettes, and other meat preparations are also flavored with tarragon, and for flavoring fish sauces it is especially esteemed. Probably the most popular way it is employed, however, is as a decoction in vinegar.
Eager for more tidings, sure that her eagerness must not appear, she held her breath for one minute then rose up cool and quiet, the young mistress of Chickaree. 'Yes, she said, answering Phinny's half spoken words, 'it is Mr. Rollo. And of course he has had no luncheon. 'There are croquettes, Mr. Rollo, she said, 'and Dingee will bring you cold beef. And with what may I fill your cup?
We've all the people that we can have, and so we'll make the best of it." "I think it's a lovely party," said Delight, "the best one I ever went to. Oh, what are these?" For Mary was just passing the most fascinating looking dish. It was oyster croquettes, carefully moulded in heart shapes, accompanied by French fried potatoes also cut into little hearts.
Through all these diversions the Boosters were lunching on chicken croquettes, peas, fried potatoes, coffee, apple pie, and American cheese. Gunch did not lump the speeches. Presently he called on the visiting secretary of the Zenith Rotary Club, a rival organization. The secretary had the distinction of possessing State Motor Car License Number 5.
When cold, form into croquettes, dip in an egg, beaten with a tablespoonful of water, roll in dry bread crumbs, and fry in deep hot fat. Serve plain, or with French peas. This will make thirteen large croquettes.
Then prepare your croquettes by rolling the mixture in white of egg and fine breadcrumbs. Put a piece of butter in the saucepan, sufficient to take all the croquettes, and let them brown in it for about ten minutes. A white sauce served with them is a good addition. Cut the meat into slices that are thin rather than thick.
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