Reseña de Many Ways for Cooking Eggs

Many Ways for Cooking Eggs de Addison Publishing Resumen del Libro

Few sample Recipes,

ENGLISH DRAWN BUTTER
3 tablespoonfuls of butter 1/2 pint of boiling water
2 tablespoonfuls of flour 1/2 teaspoonful of salt
1 dash of pepper
Rub two tablespoonfuls of butter and the flour together, add the boiling water, stir until boiling, add the salt and pepper; take from the fire, add the remaining tablespoonful of butter and it is ready for use. It must not be boiled after the last butter is added.

PLAIN SAUCE HOLLANDAISE PLAIN SAUCE HOLLANDAISE
Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon.

ANCHOVY SAUCE ANCHOVY SAUCE
Rub two teaspoonfuls of anchovy essence with the butter and flour and then finish the same as English drawn butter.
SAUCE BECHAMEL SAUCE BECHAMEL
2 tablespoonfuls of butter 1 yolk of an egg
1/2 cup of milk
1 saltspoonful of pepper 1 tablespoonful of flour
1/2 cup of stock
1/2 teaspoonful of salt
Rub the butter and flour together, add the stock and the milk and stir until boiling; add the salt and pepper, take from the fire and add the beaten yolk of the egg, heat for a moment over hot water, and it is ready for use.

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