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Dr. J. C. Smith family household and medical book, 1840-1860
Page 16
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rest, butter the mould & bake exactly as directed for other - Sauce of both the puddings 1/4 pint of cream, 1 oz & 1/2 of butter [illegible] together and boil, the yellow of 3 Eggs well beaten till frothy with sugar & added to the cream & egg flavour with Vanilla or [illegible] wrice & pour over the Pudding - To dress Fish a second time Carlton Palace Recipe Separate the Fish with a silver fork into small pieces. Put a bit of butter into a stew pan, some chopped Parsley, Eschalot, half a spoonful of flour & a little new milk. Set it back till the sauce is thick enough. Then put in the fish with the yolks of 3 eggs & a little salt. Thicken it all over the fire. Put the fish in the middle of the dish cover it with bread crumbs & brown it - This is for a good quantity of fish, if you have only a small quantity of fish you must reduce your other quantities in proportion -
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rest, butter the mould & bake exactly as directed for other - Sauce of both the puddings 1/4 pint of cream, 1 oz & 1/2 of butter [illegible] together and boil, the yellow of 3 Eggs well beaten till frothy with sugar & added to the cream & egg flavour with Vanilla or [illegible] wrice & pour over the Pudding - To dress Fish a second time Carlton Palace Recipe Separate the Fish with a silver fork into small pieces. Put a bit of butter into a stew pan, some chopped Parsley, Eschalot, half a spoonful of flour & a little new milk. Set it back till the sauce is thick enough. Then put in the fish with the yolks of 3 eggs & a little salt. Thicken it all over the fire. Put the fish in the middle of the dish cover it with bread crumbs & brown it - This is for a good quantity of fish, if you have only a small quantity of fish you must reduce your other quantities in proportion -
Szathmary Culinary Manuscripts and Cookbooks
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