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Dressed Game and Poultry à la Mode   By: (1829-1908)

Dressed Game and Poultry à la Mode by Harriet Anne de Salis

First Page:

DRESSED GAME AND POULTRY

WORKS BY MRS. DE SALIS. SAVOURIES À LA MODE. Eighth Edition. Fcp. 8vo. 1 s. ENTRÉES À LA MODE. Fourth Edition. Fcp. 8vo. 1 s. 6 d. SOUPS AND DRESSED FISH À LA MODE. Second Edition. Fcp. 8vo. 1 s. 6 d. SWEETS AND SUPPER DISHES À LA MODE. Fcp. 8vo. 1 s. 6 d. OYSTERS À LA MODE; or, the Oyster and over One Hundred Ways of Cooking it; to which are added a few Recipes for Cooking all kinds of Shelled Fish. Second Edition. Fcp. 8vo. 1 s. 6 d. DRESSED VEGETABLES À LA MODE. Fcp. 8vo. 1 s. 6 d. DRESSED GAME AND POULTRY À LA MODE. Fcp. 8vo. 1 s. 6 d. London: LONGMANS, GREEN, & CO

DRESSED GAME AND POULTRY

À LA MODE

BY

MRS DE SALIS

AUTHORESS OF 'SAVOURIES À LA MODE' 'ENTRÉES À LA MODE' 'SOUPS AND DRESSED FISH À LA MODE' 'OYSTERS À LA MODE' 'SWEETS À LA MODE' AND 'VEGETABLES À LA MODE'

'One loves the pheasant wing And one the leg' POPE

LONDON LONGMANS, GREEN, AND CO. AND NEW YORK: 15 EAST 16^{th} STREET 1888 All rights reserved

PRINTED BY SPOTTISWOODE AND CO., NEW STREET SQUARE LONDON

PREFACE.

At this the sporting season of the year, I venture to offer to the public another of my little series in the form of Dressed Game and Poultry. No doubt many of the recipes are well known, but it has been my aim to collect from all the culinary preserves such recipes that from personal experience I know to be good. All the known and unknown tomes on the gourmet's art have been consulted, and I have to thank the authors for this assistance to my work, as well as those cordons bleus from whom I have practically learnt some few of them.

I shall be very pleased to correspond with any of my readers who may wish to discourse on matters relative to the dinner table and its adjuncts, floral decorations among the number.

H. A. DE SALIS.

HAMPTON LEA, SUTTON, SURREY, 1888.

DRESSED GAME AND POULTRY

À LA MODE.

Blackbird Pie.

Stuff the birds with the crumb of a French roll soaked in a little milk, which put in a stewpan with 1 1/2 ounces of butter, a chopped shalot, some parsley, pepper, salt, a grate of nutmeg, and the yolks of two small eggs... Continue reading book >>




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