Transcribe
Translate
M. J. Delaney cookbook, 1933
Page 153
More information
digital collection
archival collection guide
transcription tips
Beet Aspic 1 box aspic gelatine 1 cupful hot water 1 bay leaf 2 whole peppers 1 tsp. tarragon vinegar 1 tsp. chopped chives 1 can consomme 4 hard boiled eggs cut in quarters lengthwise 1 clove 1 small jar caviar 1 " cucumber, sliced 1/2 cupful sliced beets Let beets, bay leaf, peppers, clove, tarragon vinegar and chopped chives stand in the 1 cupful of hot water. Rinse a melon mold with cold water. Arrange caviar in center grooves,
Saving...
prev
next
Beet Aspic 1 box aspic gelatine 1 cupful hot water 1 bay leaf 2 whole peppers 1 tsp. tarragon vinegar 1 tsp. chopped chives 1 can consomme 4 hard boiled eggs cut in quarters lengthwise 1 clove 1 small jar caviar 1 " cucumber, sliced 1/2 cupful sliced beets Let beets, bay leaf, peppers, clove, tarragon vinegar and chopped chives stand in the 1 cupful of hot water. Rinse a melon mold with cold water. Arrange caviar in center grooves,
Szathmary Culinary Manuscripts and Cookbooks
sidebar
