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Emily Netuzed recipe book, August 1874
Page 126
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with grated Parmesan Cheese. Serve very hot & very light. The Sauce can be done with [Ham] between & Salamandered over with white of egg & sugar outside Quite excellent. Lady F. 1880 Potatoe Dumplings. Take equal quantities of toast made of Wheaten Bread & of Butter & of boiled Potatoe mashed. Break the toast into small pieces as big as Hazlenuts & mix in with the Potatoe add the yolk of the egg - - [?] the whole into [12?] Dumpling roll it in fine flour & then bil it in Water Lady F 1880 To make Cream. Simmer the [nibs?] for 6 or 7 hours at least & take of the Cream when cold
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with grated Parmesan Cheese. Serve very hot & very light. The Sauce can be done with [Ham] between & Salamandered over with white of egg & sugar outside Quite excellent. Lady F. 1880 Potatoe Dumplings. Take equal quantities of toast made of Wheaten Bread & of Butter & of boiled Potatoe mashed. Break the toast into small pieces as big as Hazlenuts & mix in with the Potatoe add the yolk of the egg - - [?] the whole into [12?] Dumpling roll it in fine flour & then bil it in Water Lady F 1880 To make Cream. Simmer the [nibs?] for 6 or 7 hours at least & take of the Cream when cold
Szathmary Culinary Manuscripts and Cookbooks
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