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The Art of Cookery Made Easy and Refined
by Mollard, John · Page 7 of 156 · 54,261 words
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feet jelly ib. Marbrée jelly 188 Bagnets a l'eau 189 Apple fritters for a dish 190 Golden pippins a la cream 191 -------------- another way 192 Stewed pippins another way 193 Cream for pies 193 Mince meat 194 Compote of oranges 195 Tea cream 196 Virgin cream 197 Coffee cream ib. Burnt cream ib. Pastry cream 198 Almond paste ib. Cheese cakes 199 Almond nuts 200 To make syllabub ib. Trifle 201 Tarts or tartlets 202 Paste for stringing tartlets ib. To stew apples for tarts 203 Fried puffs with sweetmeats 204 Pyramid paste ib. Icing for a cake 206 Cherries in brandy for desserts ib. To make buns 207 Orgeat ib. Orange marmalade 208 Raspberry jam 209 Quince jam 210 Green gage jam ib. Apricot jam 211 Preserved apricots for tarts or desserts ib. Currant jelly 212 Crisp tart paste 213 Eggs and bacon another way ib. To make puff paste 214 ------- an almond cake 215 Almond custards 216 Rhubarb tart ib. Orange pudding 217 Rice pudding 218 Tansey pudding 219 Almond pudding ib. Marrow pudding 220 Bread pudding ib. A rich plum pudding 221 Batter pudding ib. Boiled apple pudding 222 Apple dumplings 223 Baked apple pudding ib. Damson pudding 224 -------------- another way ib. Baked fruit pudding another way 225 Muffin pudding with dried cherries 226 Potatoe pudding 227 Carrot pudding ib. Ice cream 228 Observation on stores ib. Partridge soup 229 Collared eels 230 White puddings 231 Sausage meat 232 Calf's liver roasted 233 To dry herbs ib. To make anchovie liquor to be used in fish sauces 234 Potted lobster ib. To clarify butter for potting 235 Potted cheese 236 ------ veal 236 ------ larks or small birds 237 To dry morells, mushrooms, and champignons 238 Mushroom powder ib. Potted beef 239 Tarragon vinegar ib. Walnut ketchup for fish sauces 240 To pickle tongues, &c. ib. India pickle 241 To dry artichoke bottoms 243 To pickle cucumbers, &c. 244 Rules to be observed in pickling 245 To pickle onions 246 --------- mushrooms ib. --------- beet roots 247 --------- artichoke bottoms 248 --------- large cucumbers
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