| Title | : | “1000+ 19th century classics Jewish Cook Book” |
|---|---|---|
| Author | : | Ronghua Xiang |
| Release | : | 2012-08-31 |
| Kind | : | ebook |
| Genre | : | Cookbooks, Food & Wine, Books |
| Size | : | 26308229 |
| *INDEX* APPETIZERS Ambrosia Anchovy Canapés Anchovy Canapés with Tomatoes Black Olives Brain (Appetizer) Canapés—How to Make Caviar Canapés Celery Relish Cheese Balls Chicken Liver Paste, No. 1 Chicken Liver Paste, No. 2 Chopped Herring Sardine Canapés Strawberry Cocktail Stuffed Eggs Stuffed Yellow Tomatoes White Caviar SANDWICHES Anchovy Brown Bread Celery Cheese and Nut Chestnut Chicken Chicken with Mayonnaise Date and Fig Deviled Tongue Egg Egg and Olive Fig Fish Lettuce Minced Goose Mustard Sardine Paste Nut and Raisin Olive Poached Egg Ribbon Russian Salmon and Caviar Salmon and Brown Bread Sandwiches, How to make Sardine Surprise Toasted Cheese Tongue Veal White and Brown Bread SOUPS Artichoke Barley Barley and Vegetable Beer Beer (Parve) Beet—Russian Style Beet—Russian Style (Fleischig) Black Bean Borsht Bouillon Brown Flour Brown Stock Cherry Chicken, No. 1 Chicken, No. 2 Chicken Broth Cold Sour Consommé Cream Soup Cream Soup—How to Make Cream of Almond Cream of Asparagus Cream of Cauliflower Cream of Celery Cream of Corn Cream of Herring (Russian Style) Cream of Lettuce Cream of Lentil Cream of Tomato Vegetable Vegetable (Milchig) White Stock GARNISHES AND DUMPLINGS FOR SOUPS Baking Powder Croutons Drop Dumplings for Cream Soups Egg Egg Custard Egg Drop (Einlauf) Farina Flour Balls with Almonds Force-meat for Kreplech Fritter Beans Grated Irish Potato Kreplech or Butterflies Liver Kloesse Noodles Pfärvel or Grated Egg Plaetchen Schwem Kloesse Spatzen Sponge FISH Baked—Directions Baked Bass à la Wellington Baked Black Bass Baked Chopped Herring Baked Fish—Turkish Style Baked Flounders Baked Mackerel Baked Shad Boiled—Directions Boiled Salt Mackerel Boiled Trout Boned Smelts, Sautéd Broiled—Directions Broiled Salt Mackerel Cod Fish Balls Cream Salmon Croquettes of Fish Directions: Howass Fritada Frying Fish—Jewish Method Frying Fish—Another Method Gefillte Fisch Gefillte Fisch with Egg Sauce Hecht (Pickerel) Kedgeree Lemon Fish SAUCES FOR FISH AND VEGETABLES General Remarks Anchovy Bernaise Cream Mustard Cucumber Curry Drawn Butter Hollandaise Maître d'Hôtel Butter Mustard Pickle Piquante Quick Bernaise Sardellen or Herring Spanish Tartare Tomato Vinaigrette White (for Vegetables) SAUCES FOR MEATS Apple Bordelaise Brown Caraway Mushroom Olive Onion Raisin Stewed Cranberries Wine ETC. |
