This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1915 edition. Excerpt: ...cook 10 minutes. Cool and add 2 teaspoon finely chopped parsley and salt and pepper to taste. Fill the caps well rounded over, cover with buttered cracker crumbs and bake 15 minutes in a hot oven. A I'Algonquin. Prepare as many large mushrooms as required, remove stems and saute the caps in butter. Arrange in a buttered shallow pan with cap side up. On each cap place a large oyster, sprinkling with salt and pepper and adding a bit of butter. Cook in a hot oven until the oysters are plump. Baked. Cleanse and prepare large caps as for broiling. Arrange the caps on buttered, two-inch squares of bread sliced thin (and sprinkled with pepper if desired). Arrange in a baking pan and cook in a hot oven: for 5 minutes, then quickly place on each cap a piece of butter the size of a hazel nut, sprinkle the cap with salt and pepper, then continue baking until they appear soft and tender. Panned on cream toast. Use cleansed buttons or large mushrooms in slices J4 mcn thick. Place in a hot buttered pan, with a little melted butter, salt and pepper, then cook in a hot oven for 20 minutes. Meanwhile prepare toasted bread, and when the mushrooms are ready, dip the toast in hot milk, cover with the mushrooms, and serve hot. Baked in cream. Arrange 8 large firm caps (gill side up, or 1 pound of small mushrooms) in a shallow, buttered pan, sprinkle with salt and pepper and dot with butter. Add about J4 cup cream and bake 10 minutes in a hot oven. Place the caps on pieces of toast and just before serving pour over them cream remaining in pan. (An excellent simple method.) Under glass. Prepare circular pieces of toasted bread and as many firm mushroom caps of medium size. Arrange the mushrooms on the toast in individual dishes, sprinkle with salt and pepper,...
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