The Art of Cookery - Made Easy and Refined - The Original Classic Edition
Nonfiction, Reference & Language, Reference, Fiction & Literature
| Author: | John Mollard | ISBN: | 9781486497126 |
| Publisher: | Emereo Publishing | Publication: | March 14, 2013 |
| Imprint: | Emereo Publishing | Language: | English |
| Author: | John Mollard |
| ISBN: | 9781486497126 |
| Publisher: | Emereo Publishing |
| Publication: | March 14, 2013 |
| Imprint: | Emereo Publishing |
| Language: | English |
Finally available, a high quality book of the original classic edition of The Art of Cookery - Made Easy and Refined. It was previously published by other bona fide publishers, and is now, after many years, back in print.
This is a new and freshly published edition of this culturally important work by John Mollard, which is now, at last, again available to you.
Get the PDF and EPUB NOW as well. Included in your purchase you have The Art of Cookery - Made Easy and Refined in EPUB AND PDF format to read on any tablet, eReader, desktop, laptop or smartphone simultaneous - Get it NOW.
Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside The Art of Cookery - Made Easy and Refined:
Look inside the book:
When the meats are nearly done, add two quarts of strong veal stock, and when tender take them out, put them into a deep dish, and preserve them hot till they are to be served up; then strain the liquor, skim it free from fat, season to the palate with cayenne pepper, a little salt, and lemon juice, and add a small quantity of colour; then have ready turnips and carrots cut into haricots, some celery heads trimmed three inches long, and some whole onions peeled. ...Take off the under bone and cut the breast in half, lengthways; then cut them in middling-sized pieces, fry them in a62 little lard till of a light brown colour, wipe them dry, put them into a stewpan with half a pint of veal stock, simmer them till nearly done and the liquor almost reduced; then add blanched morell, truffles, slices of throat sweetbread, egg balls, artichoke bottoms, a little ketchup, and some cullis; season to the palate with cayenne pepper and salt, and a little lemon juice.
Finally available, a high quality book of the original classic edition of The Art of Cookery - Made Easy and Refined. It was previously published by other bona fide publishers, and is now, after many years, back in print.
This is a new and freshly published edition of this culturally important work by John Mollard, which is now, at last, again available to you.
Get the PDF and EPUB NOW as well. Included in your purchase you have The Art of Cookery - Made Easy and Refined in EPUB AND PDF format to read on any tablet, eReader, desktop, laptop or smartphone simultaneous - Get it NOW.
Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside The Art of Cookery - Made Easy and Refined:
Look inside the book:
When the meats are nearly done, add two quarts of strong veal stock, and when tender take them out, put them into a deep dish, and preserve them hot till they are to be served up; then strain the liquor, skim it free from fat, season to the palate with cayenne pepper, a little salt, and lemon juice, and add a small quantity of colour; then have ready turnips and carrots cut into haricots, some celery heads trimmed three inches long, and some whole onions peeled. ...Take off the under bone and cut the breast in half, lengthways; then cut them in middling-sized pieces, fry them in a62 little lard till of a light brown colour, wipe them dry, put them into a stewpan with half a pint of veal stock, simmer them till nearly done and the liquor almost reduced; then add blanched morell, truffles, slices of throat sweetbread, egg balls, artichoke bottoms, a little ketchup, and some cullis; season to the palate with cayenne pepper and salt, and a little lemon juice.
