 | Gibbons Merle - 1842 - 570 pagina’s
...with about two quarts of good stock, and boil gently until quite tender, then strain them off; put a quarter of a pound of butter into a stewpan with a bunch of parsley, some young onions, and half a pint of stock ; put these over a slow fire for an hour,... | |
 | Joseph Bregion - 1845 - 592 pagina’s
...cheese, give them a fine colour. FLEMISH SOUP. — Slice six onions ; cut six heads of celery into small pieces, and slice about twelve potatoes; put about a quarter of a pound of butter into a stewpan, and half a pint of water ; set it on a stove to boil very slow for an hour ; then fill up the stew-pan... | |
 | 1859 - 80 pagina’s
...soup without any heads, if the cook will only exercise his brains. No. 11.— POTAGE. a LA MOOLR.U. Put about a quarter of a pound of butter into a stewpan, and fry with it for ten minutes a slice or two of bacon, and four onions sliced. * The " Gastronome,"... | |
 | Eneas Sweetland Dallas - 1877 - 522 pagina’s
...bacon. Fricassee of Rabbit is done in the same way as fricassee of chicken. Gibelote of Rabbit. — Put a quarter of a pound of butter into a stewpan with a spoonful of flour ; make a white roux of them, and pass in it for a short time the rabbit cut into... | |
 | Mary Jewry - 1879 - 778 pagina’s
...minutes. onions ; a saltspoonful of salt ; a pinch of Cayenne; grated nutmeg; half a pint or cream. Put a quarter of a pound of butter into a stewpan with a dessertspoonful of flour, a teaspoonful of chopped parsley, and the same of young onions chopped very... | |
| |
CKi\erj fn<0 smau pieces, and slice about twelve potatoes; put about a quarter of a pound of butter into a stew-pan with a... 