Allow it to cool slightly, then beat in the eggs separately, and add the ham and 2 ozs. Method.-Put the water, butter, and a good pinch of salt into a stewpan when boiling stir in the flour or florador, and work vigorously over the fire until it leaves the sides of the stewpan clear. of chopped ham, 2 eggs, paprika pepper, salt, ½ a pint of Béchamel sauce ( see Sauces, No. Seasonable at any time.Ģ975.-GNOCCHI AU GRATIN. Drain well, place them on a hot dish, coat them with hot Béchamel sauce, to which the remainder of the cheese has been added, and serve hot. Shape the mixtures into quenelles ( see Veal Quenelles), and poach them for 15 to 20 minutes in boiling salted water or well-seasoned stock, keeping the saucepan covered. Allow it to cool slightly, then beat in the eggs one at a time, season to taste with paprika pepper, white pepper and salt, add half the cheese, and finally the remainder of the butter. Method.-Place the milk and wine in a stewpan when hot add half the butter and let it boil up, then put in the flour, and cook and work vigorously over the fire until the mixture leaves the sides of the stewpan clear.
of grated Parmesan cheese, 3 eggs, paprika pepper, white pepper, salt, ¼ of a pint of Béchamel sauce ( see Sauces, No. Ingredients.-½ a pint of milk, ½ a gill of white wine, 6 ozs. Seasonable at any time.Ģ974.-GNOCCHI À LA RUSSE.
When ready pile on a hot dish, garnish with slices of hard-boiled egg and tufts of watercress, and serve. Now add the tomatoes skinned and cut into dice, the stock, cream and sauce, season to taste with salt, pepper, mace and nutmeg, and cook gently until the rice is tender, adding more stock or sauce, if necessary, to prevent the rice becoming too dry. Fry the shallots slightly in hot butter, sprinkle in the curry-powder, cook for a few minutes, then add the rice and cook and shake well over the fire. Method.-Pick, wash, drain, and dry the rice thoroughly. of butter, 1 tomato, 2 finely-chopped shallots, 1 teaspoonful of curry-powder, 1 tablespoonful of cream, 1 hard-boiled egg, 1 gill of stock, 1 gill of brown sauce, salt and pepper, mace, nutmeg, watercress. This is a new edition (not a scan) of the 1861 text it is unabridged and includes all the original illustrations in black and white. Today it is more than just a historical curiosity as well as a great sourcebook for nineteenth century recipes, it also provides a fascinating insight into the lives of the people of its time and is a thoroughly entertaining read. Much more than just a cookery book, or even a guide to household management, her Book of Household Management is full of historic and literary anecdotes - she aimed to give her readers a thorough education. Mrs Beeton reigned supreme among the writers of domestic manuals in the Victorian era.
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