Читать книгу Hand-Book of Practical Cookery, for Ladies and Professional Cooks - Pierre Blot - Страница 55

Set the fat on a moderate fire in a pan, and as soon as it commences to boil, place a slice of bread dried in the oven in it, boil gently for about half an hour; take from the fire, let it settle for a few minutes; remove the bread, turn gently into a jar or pot, leaving the dregs in the pan.

Chicken, Turkey, and Goose Fat.—The fat of the above birds is never used to fry, but to sauté instead of butter. To make omelets it is excellent; an omelet is whiter and more sightly made with chicken-fat than when made with butter. It is clarified as directed above.