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2.Chicken Creams.

Chop and pound a lb. of bird and three ozs. of ham; go this via a sieve, upload 1 oz.. of melted butter, 2 well-beaten eggs, and a pint of cream, which has to be whipped; season with pepper and salt. combine all evenly jointly, positioned into oiled moulds and steam fifteen mins, or if in a single huge mold part an hour.
3.Herring's Roes on Toast.

Have rounds of toast buttered and professional with salt and pepper, on every bit position the delicate roe of a herring which has been a little bit fried and at the best of this a fried mushroom. Serve very hot.
4.French Omelet.

For a really small omelet beat 2 entire eggs and the yokes of 2 extra until eventually an entire spoonful may be taken up. upload three tablespoonfuls of water, of a teaspoonful of salt, and a touch of pepper, and while good combined become a scorching omelet pan, during which a tablespoonful of butter has been melted, carry the sides up conscientiously and enable the raw half run less than. whilst all is cooked garnish with parsley.

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365 Luncheon Dishes_ A Luncheon Dish For Every Day In The Year (1)


by Charles
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