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English cookbook, 1815
Page 57
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To preserve Eggs [Hydrochlorate?] of Chalk 30 gr to 1 lb of water Sole a la Saleni Fry a sole - then put in a stew pan a little butter - a table spoonful of very fine oil - shalots cut very fine - a little lemon - a glass of red wine - a little pepper & salt - stew it Madame Damart Haricots Boil the haricots - put them into the water when boiling - a little Butter burnt - fry a little onion in the butter add a little water. - Salt - pepper - & parsley cut very fine. Madame Damart. Sauce piquante Shalots cut very fine - a little flour - Butter - Salt - pepper - add pickled Cucumbers - Madame Damart
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To preserve Eggs [Hydrochlorate?] of Chalk 30 gr to 1 lb of water Sole a la Saleni Fry a sole - then put in a stew pan a little butter - a table spoonful of very fine oil - shalots cut very fine - a little lemon - a glass of red wine - a little pepper & salt - stew it Madame Damart Haricots Boil the haricots - put them into the water when boiling - a little Butter burnt - fry a little onion in the butter add a little water. - Salt - pepper - & parsley cut very fine. Madame Damart. Sauce piquante Shalots cut very fine - a little flour - Butter - Salt - pepper - add pickled Cucumbers - Madame Damart
Szathmary Culinary Manuscripts and Cookbooks
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