Mrs. A. B. Marshall's Larger Cookery Book of Extra Recipes by Mrs A. B. Marshall

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  • ISBN 10 113055953X
  • ISBN 13 9781130559538
  • Published Mar 06 2012
  • Format Paperback
  • Page Count 232
  • Language English
  • Countries United States
  • Publisher Rarebooksclub.com
  • Imprint Rarebooksclub.com

Publishers Text

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1902 Excerpt: ...For Little Brioches A La Vienne.--Take half a pound of white meat, chicken or pheasant, freed from bone and skin, pound till smooth with two tablespoonfuls of thick cream, a pinch of salt, one ounce of butter, two tablespoonfuls of thick Bechamel sauce (vol. i.); then rub through a fine sieve, and use. CHAPTER Vm REMOVES AND BOASTS Boiled Chicken--Champagne Sauce Poulet Bouilli--Sauce Champagne Take a chicken trussed for boiling; rub it over with lemon juice; place a piece of slitted fat bacon on the breast, tie it on; wrap the chicken in a well-buttered cloth; put it into a stewpan with sufficient boiling water to cover, with three or four sliced onions, a bunch of herbs, about twelve black and white peppercorns, and enough salt to season it; bring to the boil, and simmer for forty to sixty minutes, according to the size of the fowl. Then take up, remove the string and paper, place on a flat dish (leaving on the bacon, if liked), pour over it a good Champagne sauce (see recipe). Serve the chicken for dinner or luncheon while quite hot. Boiled Chicken a la Napolitaine Poulet Bouilli d la Napolitaine Cleanse and truss the chicken for boiling; rub it over with a piece of lemon, tie a piece of fat slitted raw bacon on the breast, and wrap it in a buttered paper; place it in a saucepan with one or two sliced onions, a little celery, carrot, and a few peppercorns, two cloves, a little salt, and a bunch of herbs; cover with boiling water; simmer for about threequarters of an hour or longer, according to size; keep it skimmed. When ready to serve, remove the paper and strings from the chicken, pour Cheese Cream sauce (see recipe) over, and garnish the chicken with Neapolitan garnish (see recipe). The liquor from the chicken can be used for the sauce, and the veget.

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