|
Classic
Cook Books
< last page | next page >
page 90
the mixture into a thin china bowl or a tin mold, and steam over boiling water
for thirty or forty minutes. Transfer a soupladleful to each individual bowl,
and over each pour a small quantity of cookingjuice and a few drops of syou
sauce. Sprinkle with ground horseradish, and serve very hot.
SCRAMBLED EGGS
(Japanese Style)
Eggs;green pepper; cold boiled rice; mushrooms.
Break into frying pan half a dozen eggs, stirring lightly with knife. Add
quickly, before egg begins to cook, a tablespoonful of chopped green pepper, the
juice of an onion, half a cupful of chopped mushrooms, and half a cupful of
boiled rice.Toss all quickly together. Cook over a very slow fire, and serve
hot.
SAKURA
(Cherry Custard)
Beat up lightly and frothily six fresh eggs. Add one cupful of milk, sugar,
< last page | next page >
Classic
Cook Books
|
