Читать книгу Luncheons: A Cook's Picture Book - Mary Ronald - Страница 2
Table of Contents
ОглавлениеDIFFERENT WAYS OF PREPARING BUTTER
OYSTERS OR CLAMS ON THE HALF SHELL
SCRAMBLED EGGS WITH CALVES’ BRAINS
BAKED FILLETS OF FISH WITH SAUCE
FILLETS OF FISH WITH MUSHROOMS
CREAMED FISH GARNISHED WITH POTATOES
Chapter VI FIFTH OR SEVENTH COURSE
BAKED TOMATOES AND FONTAGE CUPS
VEGETABLES AND CEREALS USED AS VEGETABLES
HOT CHOCOLATE SAUCE FOR ICE CREAM
Chapter XIII LOAF CAKES—SMALL CAKES—FANCY CAKES
GINGERBREAD WITH CHOCOLATE GLAZE
ORANGE-CAKE, No. 2, or PLAIN CUP-CAKE
CAKE DECORATED IN TWO SHADES OF WHITE ICING
ICED CAKE DECORATED WITH PINK BOW-KNOT
CAKES DECORATED WITH CANDIED VIOLETS AND WITH CANDIED ROSE-LEAVES
CAKE-BASKET HOLDING MERINGUE MUSHROOMS
CUP-CAKES WITH DECORATION OF FLOWER DESIGN
CREAM-CAKES WITH JAM AND WHIPPED CREAM
LITTLE CREAM-CAKES WITH CARAMEL ICING