By Ted Summerfield

Those recipes are far better than the identify of my cookbook. i've got used those for a few years at domestic and my eating place. one of the recipes incorporated are: Fish Pie, Mulligatawny, Greek shortbread, Double Peanut Butter Roll-ups, Quiche Lorraine, Tourtiere, Pecan Pie, Cherry Pie, Beets and Oranges, Butterscotch Pie, Curried Shrimp, and 3 Cheese Rice. additionally details on herbs and spices.

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39 35- Eggs & Cook twelve eggs the same la Tzirque. as for No. 33, and pour over them tossed gently but rapidly in a saucepan on a brisk fire with one ounce of butter for three minutes, and then with a spoon remove all the butter from the saucepan. Season with a pinch of salt, six chicken livers, and half a pinch of white pepper, adding half a glass of good Madeira wine. Reduce it to one half, then add one gill of hot Madeira sauce (No. 103), heat up a little, and then pour the sauce over the eggs and serve.

Minutes, then lay them them fine half off ; a small shell them, canful of in and cold put mushrooms one medium-sized, sound branches of parsley and Put in a saucepan on the hot stove one ounce of good butter, and when melted add the prepared mushrooms, and let cook with two shallot. Add half a rather slowly for fifteen minutes, stirring it occasionally. a of salt and a season with of Madeira sauce pinch pint (No. 103), 46 pinch light Strain the of pepper, then cook again slowly whole through a for ten minutes.

Eggs a la Chipolata. Prepare twelve eggs as for No. 33, and cover them with a pint of hot Chipolata garnishing (No. 112), and serve very hot. 39. Eggs a rAlsacienne. for No. 33, only putting them on a long dish. onion to four ounces of finely minced calf's liver, in quickly toss them on a brisk fire for about eight minutes, then pour little about six to eight drops of vinegar, a pinch of salt, and a pepper Fry twelve eggs as Add one chopped to season. Garnish both ends of the dish with 42 this, then serve.

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