The Bride's Cook Book (Classic Reprint) - Hardcover

Inhaltsangabe

Excerpt from The Bride's Cook Book

Canape of Anchovies - Cut toast in triangles, chop anchovies fine, spread on toast and sprinkle with chopped hard boiled eggs.

Potatoes Hollandaise - Boil plain kidney potatoes; dress with the following sauce: Three yolks of eggs, half a cup vinegar and water, heat up in a double boiler until it thickens, add a tablespoon of melted butter and season to taste with a little lemon juice, pepper and salt.

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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