By Des Moines. Plymouth church

Поваренная книга 1876

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On both sides, then place on hot platter, add a little salt and pepper. Take a slice of salmon DEVILED SALMON. Two pounds of cooked salmon, two tablespoonfuls of butter, one tablespoon ful of flour, one tablespoonful of mustard, one-half teaspoonful of cayenne, one pint of milk. Put the butter into the sauce pan, when it bubbles add the when the mixflour, mix well together, then add the milk ture is smooth and creamy, add the mustard which must be made into a soft paste before adding, and the cayenne.

166 Butter, 170 Caviare Canapes, 167 Crackers. gg, 167 Gascony Butter, 167 Hani Butter, los Iced, 169 Olive Custards, 168 Puff Paste, and Bloater " Paste, 168 Sardine, Butter. 168 " Broiled, 168 " with Cheese, 169 Savory. 169 Semolina, 170 Scotch Woodcock, 170 Serve, 166 SCALLOPS. 111^ siberian punch, 302 Sirloin of beef, 67 SMELTS, SNIPE, 73 SAVORIES To Strawberry, 240 112 White, 112 " with Mushrooms, Wild Duck. 113 Wine, 112 SAVAIUN. with Rum, 27 94 SNOW PUDDING, 258 SOFT CAKES, 221 SOUBISE SAUCE, SOUFFLES, 321 110 SOUPS— Artichoke, 2 Asparagus, Cream Baked, 4 Bean, 3 " Baked, 3 Bouillion, 2 Bread.

CREAMED LOBSTER. Take the meat from a boiled lobster, cut it into small pieces, mix two tablespoonfuls of butter, one tablespoonful of flour; when hot stir into the mixture, the lobster, a little grated nutmeg, a teaspoonful of salt, one teacup of cream and one teaspoonful of sherry stir well together and let cook for ten minutes, then serve either in the shell of the lobster, which must be carefully washed and dry, or in a silver covered dish. ; LOBSTER CUTLETS. Cut the meat from the lobster into small pieces, place in stew pan on the fire one tablespoonful of butter, one tablespoonful of flour; mix; when smooth and thick, add the yolks of two eggs and one teacupful of cream, a little cayenne and salt and the lobster, stir well and let cook for five minutes, then spread the mixture on a platter, when cold and firm form into cutlets.

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