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111 Egg Recipes Главная,РАЗНОЕ, ПРОФЕССИИ И РЕМЕСЛА, ДОМ и СЕМЬЯ 111 EGG RECIPES by means of Mrs. S. T. Rorer writer of Mrs. Rorer's New prepare dinner publication, Philadelphia prepare dinner e-book, BreadAnd Bread-Making, some ways for Cooking Egg etc.RAR > PDF > 1,98 MBENGLISH BOOKСкачать книгу eighty five

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Extra resources for 111 Egg Recipes

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Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a saltspoonful of black pepper and a half teaspoonful of salt. Mix and finish the same as plain omelet. OMELET WITH FINE HERBS Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped parsley, a saltspoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated platter and put over a little thin Spanish sauce. SPANISH OMELET Beat six eggs. Add six tablespoonfuls of water.

Serve immediately. To be just right, this must be hot to the very center, crisp on top, moist underneath. If baked too long, the moment the top is touched it will fall, becoming stringy and unpalatable. Omelet souffles are frequently flavored with rum, which must be mixed with the sugar. Sometimes they are sprayed with sherry just as they are taken from the oven. They may be built up into different forms, and garnished with candied or maraschino cherries, or chopped nuts.

Wash and dry the lettuce, arrange it on a small meat platter, put over the top slices of hard-boiled eggs, letting one slice overlap the other. Fill the center of the dish with sliced, peeled tomatoes. Put a half teaspoonful of salt in a soup plate, add a saltspoonful of pepper and the oil; put in a piece of ice and stir until the salt is dissolved. Remove the ice, add all the other ingredients but the parsley, mix thoroughly, pour this over the eggs, dust with parsley and serve as a supper dish.

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111 Egg Recipes


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