Eggs In Cookery

Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 1903018544
Size: 32.66 MB
Format: PDF, ePub, Mobi
View: 5760
Download Read Online
With chapters including Ovophilia in Renaissance Cuising, and Cackleberries and Henrfuit: A French Perspective, this is a treasure trove of articles on the place of the humble egg in cookery.

The French Cook Or The Art Of Cookery

Author: Louis Eustache Ude
Size: 72.75 MB
Format: PDF, ePub
View: 3362
Download Read Online
OF EGGS IN GENERAL. Eggs are indispensable in cookery. They are used for a
prodigious quantity of entries, entremets and sauces. Eggs are the fundamental
stone of all pastry. I shall endeavour to shew in whatever manner they may be
used either en maigre, or en gras. All omelettes are entremets. (Second course
dishes.) N? 1. — VOmelette baveuse. This denomination will appear rather
vulgar, but it cannot be avoided. Break eight eggs in an earthen pan with a little
pepper and ...

Lessons In Cookery Food Economy

Author: Frances Elizabeth Stewart
Size: 26.33 MB
Format: PDF, ePub
View: 1425
Download Read Online
Cold-storage eggs are satisfactory for use in many recipes. A "fresh" egg does
not necessarily mean a new-laid egg. 4. Sterile eggs keep two or three times as
long as fertile eggs. 5. Study the state laws with respect to the required
percentage of fat in cream. One large city dairy reports 18, 26, and 40 per cent fat
in single, double, and triple creams, respectively. 6. Evaporated milk is used
either as milk or as cream. It looks like cream, and often is called evaporated
cream. Is its use as ...

James Beard S American Cookery

Author: James Beard
Publisher: Hachette UK
ISBN: 0316069817
Size: 69.76 MB
Format: PDF, Mobi
View: 4221
Download Read Online
Our variety of egg and meat combinations for this meal is unequaled when we
begin to tally ham and eggs, bacon and eggs, Canadian bacon and eggs, jowl
slices and eggs, and sausage, meat or link, and eggs. And we are the only
country I can think of where potatoes are important as a breakfast food—hashed
brown or countryfried or cottagefried potatoes—combined with eggs or meat
andeggs.Thestereotype of eggs forbreakfast hasmade oureggcookery less varied
, butithas ...

The French Cook

Author: Louis Eustache Ude
Size: 44.89 MB
Format: PDF
View: 4668
Download Read Online
A System of Fashionable and Economical Cookery for the Use of English
Families Louis Eustache Ude. w OF EGGS IN GENERAL. Eggs are
indispensable in cookery. They are used for a prodigious number of entrées,
entrenets, and sauces. Eggs are the original of all pastry, as well as of creams.
The author will proceed to shew the manner in which they may be used, either for
first or second courses. You ...

Favorite Dishes

Author: Carrie Shuman
Publisher: BoD – Books on Demand
ISBN: 3845710411
Size: 61.47 MB
Format: PDF, ePub, Docs
View: 3274
Download Read Online
A Columbian Autograph Souvenir Cookery Book Carrie Shuman. EGGS. PLAIN
Lady Manager. Beat separately and very lightly the whites and yolks of eight
eggs. To one tablespoon of flour add one-half teaspoon of baking powder and
one-half cup of sweet milk. Add the beaten yolks and lastly the beaten whites of
the eggs. Have ready a hot frying pan, with a generous amount of melted butter,
into which ...

A Century Of Mormon Cookery

Author: Hermine Briggs Horman
Publisher: Cedar Fort
ISBN: 9780882907246
Size: 57.26 MB
Format: PDF, ePub, Mobi
View: 2134
Download Read Online
6 hard-cooked eggs dash onion powder '/2 tsp salt dash of pepper 2 Tb
mayonnaise 2-3 drops Worcestershire sauce paprika, parsley or chives Cut hard-
cooked eggs in half, lengthwise. Remove yolks and carefully force through a
coarse sieve. Add next 6 ingredients and beat until smooth and fluffy. (Add more
mayonnaise if necessary, as amount will depend on size of yolks.) Heap into egg
whites. Do not pack or pat surface smooth. Sprinkle with paprika, parsley or
chives. Keep in ...

Woman S Institute Library Of Cookery Milk Butter And Cheese Eggs Vegetables

Size: 55.73 MB
Format: PDF, ePub
View: 3594
Download Read Online
Such eggs remain good for any length of time while they are kept frozen, but they
must be used immediately after they are removed from storage. 30. It is not
always necessary to keep eggs at a cold temperature in order to preserve them,
for a method that has proved very satisfactory is to reduce them to the form of
powder by drying them. In this form, the bulk is greatly reduced, 1 pound of the
dry material representing 30 to 40 eggs, and in order to prepare them for use in
cooking they ...