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111 Egg Recipes Главная,РАЗНОЕ, ПРОФЕССИИ И РЕМЕСЛА, ДОМ и СЕМЬЯ 111 EGG RECIPES via Mrs. S. T. Rorer writer of Mrs. Rorer's New cook dinner ebook, Philadelphia prepare dinner booklet, BreadAnd Bread-Making, some ways for Cooking Egg etc.RAR > PDF > 1,98 MBENGLISH BOOKСкачать книгу eighty five

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Extra resources for 111 Egg Recipes

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To this water add the vinegar, bring it to boiling point, add salt, pepper and the celery and mustard seed. Put the eggs into a glass jar and pour over the boiling vinegar; put on the tops and stand them aside for three weeks. A tablespoonful of grated horseradish or a half cupful of nasturtium seeds will improve the flavor and prevent mold. EGGS A LA POLONAISE - 111 EGG Recipes 6 eggs 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 teaspoonful of salt 1 saltspoonful of pepper Hard-boil four of the eggs; when done remove the shells, cut the eggs into halves lengthwise and take out the yolks, without breaking the whites.

Turn onto a heated platter, garnish with red and green peppers, and, if you like, put two tablespoonfuls of stewed tomatoes at each end of the omelet. OMELET JARDINIERE - 111 EGG Recipes Chop sufficient chives to make a tablespoonful. Add a tablespoonful of parsley, a tablespoonful of finely chopped onion, and, if you have it, a little of the green tops of celery. Mix this with six eggs, add six tablespoonfuls of water and beat. Make the same as a plain omelet. OMELET WITH FRESH MUSHROOMS This is one of the most delicious of all the luncheon dishes.

Put a half teaspoonful of salt in a soup plate, add a saltspoonful of pepper and the oil; put in a piece of ice and stir until the salt is dissolved. Remove the ice, add all the other ingredients but the parsley, mix thoroughly, pour this over the eggs, dust with parsley and serve as a supper dish. EGGS A LA RUSSE 6 eggs 1 small can of caviar (2 tablespoonfuls) 1/2 pint of stock 1 teaspoonful of onion juice 1 dash of pepper Hard-boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and press them through a sieve, then add the caviar, onion juice and pepper.

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