|
Classic
Cook Books
< last page | next page >
page 301
TJUGUF–RSTA AFDELNINGEN.
Part Twentyone.
ESSENCES, EXTRACTS ETC.
Anchovis essence.
Clean fifteen large anchovis and boil them slowly in a pint of water. When it
has boiled down to a pretty thick mush, strain it through a fine sieve; then
pour the juice in bottles for future use. Remember that it ought to be thick and
brown as syrup.
Champignon essence.
Take two pounds fresh champignons, clean and wash them; put them in a pan with a
half gallon chicken bouillon, a little lemon juice, 1/2 ounce salt. Let it boil
for 15 minutes; then strain and bottle. If this essence is boiled on game it is
called fumet.
< last page | next page >
Classic
Cook Books
|
