Margaret Fulton's Book of Cooking with Eggs: Including Crepes, Souffles & Snacks by Margaret Fulton

  • Alsace sausage crepes (page 12)

    from Margaret Fulton's Book of Cooking with Eggs: Including Crepes, Souffles & Snacks Margaret Fulton's Book of Cooking with Eggs by Margaret Fulton

    • Categories: Pancakes, waffles & crêpes; Main course; French
    • Ingredients: smoked pork sausages; Gruyère cheese; parsley; shallots; milk; plain flour
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  • ISBN 10 0706421027
  • ISBN 13 9780706421026
  • Published Jan 01 1984
  • Format Hardcover
  • Page Count 95
  • Language English
  • Countries Australia
  • Publisher Octopus Publishing Group

Publishers Text

As a food, eggs are unique. They are rich in protein, iron and vitamins, economical and easily stored. When it comes to cooking, nothing is more versatile than eggs. They make cakes rise, souffles light, batters crisp and Custards set. Many great culinary achievements - such as mayonnaise and meringue - would have been impossible without them. As a cooking aid they are vital for glazing pies and scones, binding croquettes and beefburgers, coating fish and fritters, clearing consommes and jellies, enriching pastry and thickening sauces. Many of the recipes in this book are traditional classics, but there are some new ones too, and you're sure to find them all really good! Full cooking instructions for the basic recipes, such as omelets and pancakes, are given in the chapter introductions and should be referred to before starting on a recipe. Chapters include Simply Eggs, Pancakes, Crepes & Fritters, Omelets, Souffles, Mousses, Salads & Cold Snacks, Hot Savoury Dishes, Cremes, Puddings and Pies, Meringues & Cold Desserts, and Sauces.

Margaret Fulton was the first and greatest of the Australian celebrity cookery writers. Through her magazine columns and later her cookbooks, she showed Australia how to cook in new and exciting ways.

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