官方藏书 / Cooking_and_Drinking / High-class cookery made easy

High-class cookery made easy

Mrs. J. Hart · Cooking_and_Drinking · 20 章

目录

The Project Gutenberg eBook of High-class cookery made easy HIGH-CLASS COOKERY MADE EASY.PREFATORY NOTE.CONTENTS.Chapter 5 TO MAKE BROWNING FOR SOUPS.SAUCE À LA REGENCE.CHICKEN MERINDS.ENTRÉE RABBIT À LA TARTE.SAUCE PIQUANTE.TO HAVE STOCK FOR SAUCES OR PLAIN ENTRÉES ALWAYS AT HAND.RABBIT PIE.ENTRÉE SAUCE À LA TARTE.CARAMEL PUDDING.CUSTARD SAUCE.CHEESE SOUFFLÉE.TO BOIL POTATOES.ICES FOR CAKES.A Hint on the Heat of the Oven.THE FULL PROJECT GUTENBERG™ LICENSE