The Joy Of Cooking By Irma S Rombauer

The Joy Of Cooking Book PDF Free Download

The Joy Of Cooking Book PDF Free Download

Excerpt From The Book

SOUPS

Soups are given may enticing names, but they fill immo one of the other of the following general classifications Whik, made with white mests and Fight-coloured vegetables.

Been made with dark meats and vegetables made with be part of which is beoened in szarron) and Cenome made with beef, veal chicken, and vegetables Bonhar Extar(mushroom, chicken, etc.).

Versable of mest stock may be added to the letter. These steps som served clear. Seap, made with mear mock or lish stock To these, vegetables and cereals anedded.

Cream Saud made with cooked strained vegetables, or cooked strained fish, to which a thin cream sauce made with butter, sugar, and milk or stock) is de Cemal Stock ur cream soup and cereal.

Mute will sh, mese, sal pock, vegetables, Thick, and biscuit Several years at the French Government conferred a decoration upon the cook.

Who prepares Campbell’s say its regrettable that this da not be made to include all the soup manufacturers who have brought to us this good and mattress product.

At solo cost is advisable to keep the severest ruins of roup on the de emergency shelf They may be used as my good combinations.

See pays à can of bullion and clear taken ump sasild be kept fur gick apes and for use in place of suck Beef, chicken, and vegetable cubes are in general use for stock and to have them qe band.

No substitute, hone. Use lamb and mutton sparingly they are frequently strong in flavor and pork is too rich and sweet to make a good soup.

AuthorIrma S Rombauer
LanguageEnglish
Pages974
PDF Size76.5 MB
CategoryCooking Recipes

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The Joy Of Cooking Book PDF Free Download

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