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Emily Netuzed recipe book, August 1874
Page 73
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Rognons à la Brochette Take duck kidneys, cut them open season well: egg over with a paste brush & dip them into a dish of bread crumbs. Boil over a moderate fire about 10 minutes. When done put a piece of Maître d'Hôtel Butter in each half the size of a walnut Put them into the oven for 2 minutes, glaze slightly- serve hot. Lady F. June /75 Orange Sponge Crawford 1 1/2 oz Isinglass disolved in 1/2 pint of water & strain on it the juice of 12 oranges sweetened grate some sugar on the rinds whisk it 2 hours & put it into a mould till next day Rice Scones Boil some whole rice in water & make it [swell?] then boil]it in milk till it is quite soft & spongy. Put a little salt in it then take out a spoonful & [throw?] it [among?] some flour on yr
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Rognons à la Brochette Take duck kidneys, cut them open season well: egg over with a paste brush & dip them into a dish of bread crumbs. Boil over a moderate fire about 10 minutes. When done put a piece of Maître d'Hôtel Butter in each half the size of a walnut Put them into the oven for 2 minutes, glaze slightly- serve hot. Lady F. June /75 Orange Sponge Crawford 1 1/2 oz Isinglass disolved in 1/2 pint of water & strain on it the juice of 12 oranges sweetened grate some sugar on the rinds whisk it 2 hours & put it into a mould till next day Rice Scones Boil some whole rice in water & make it [swell?] then boil]it in milk till it is quite soft & spongy. Put a little salt in it then take out a spoonful & [throw?] it [among?] some flour on yr
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