|
Classic
Cook Books
< last page | next page >
page 115
required for sauce, and an anchovy, a little lemon juice, and salt to make it
palatable, and a piece of butter rolled in flour. When these have simmered
together a quarter of an hour, dish them up, and garnish with sliced lemon.
To fricasee Tripe.
Take the whitest and the thickest seam tripe, cut the white part in thin slices,
and put it into a stew-pan, with a little white gravy, a spoonful of white wine,
a little lemon-juice, and lemon-peel grated. Add to it the yolks of two or three
eggs beat very well, with a little thick cream, shred parsley, and two or three
chives. Let them all be shook together over a stove or slow fire, till the gravy
becomes as thick as cream; but it must not boil for fear it should curdle. Pour
all together into a dish laid with sippets. Garnish with sliced lemon and
mushrooms.
To Fricasee a Calf's Head.
Take half a calf's head that is boiled tender, cut it into slices, and put it
into a stew-pan with some good veal broth, season it with mace, pepper and salt,
an artichoke bottom cut in dice, some force-meat balls first boiled, morels and
truffles; let these boil together for a quarter of an hour; scum it clean; beat
up the yolks of two eggs in a gill of cream, put this in, and shake it round
till it is ready to boil; squeeze in a little lemon, and serve it up. Garnish
with lemon.
< last page | next page >
Classic
Cook Books
|
