. Louis' Every woman's cook book. brain. Fry two chopped shallot onions and a clove | jof garlic in two tablespoonfuls of olive-oil. Add one -:tablespoonful of fiour, and moisten with half a cup ofchicken stock or consomme. Let it boil, and then add |the chopped ingredients. After simmering for a fewminutes add the yolks of two eggs and two tablespoon- |jfuls of grated Parmesan cheese. Remove from the >fire, and set to cool. With this preparation make rissoles | ] 27 • >W-WEr.»-yfiiw«s.^*!-9* ^ LOUIS EVERY WOMANS COOK BOOKWhen Served. Guests. Remarks. m it I LOUIS EVERY WOMANS COOK BOOK
![. Louis' Every woman's cook book. brain. Fry two chopped shallot onions and a clove | jof garlic in two tablespoonfuls of olive-oil. Add one -:tablespoonful of fiour, and moisten with half a cup ofchicken stock or consomme. Let it boil, and then add |the chopped ingredients. After simmering for a fewminutes add the yolks of two eggs and two tablespoon- |jfuls of grated Parmesan cheese. Remove from the >fire, and set to cool. With this preparation make rissoles | ] 27 • >W-WEr.»-yfiiw«s.^*!-9* ^ LOUIS EVERY WOMANS COOK BOOKWhen Served. Guests. Remarks. m it I LOUIS EVERY WOMANS COOK BOOK Stock Photo](https://c8.alamy.com/comp/2AG6T3X/louis-every-womans-cook-book-brain-fry-two-chopped-shallot-onions-and-a-clove-jof-garlic-in-two-tablespoonfuls-of-olive-oil-add-one-tablespoonful-of-fiour-and-moisten-with-half-a-cup-ofchicken-stock-or-consomme-let-it-boil-and-then-add-the-chopped-ingredients-after-simmering-for-a-fewminutes-add-the-yolks-of-two-eggs-and-two-tablespoon-jfuls-of-grated-parmesan-cheese-remove-from-the-gtfire-and-set-to-cool-with-this-preparation-make-rissoles-27-gtw-wer-yfiiws!-9-louis-every-womans-cook-bookwhen-served-guests-remarks-m-it-i-louis-every-womans-cook-book-2AG6T3X.jpg)
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. Louis' Every woman's cook book. brain. Fry two chopped shallot onions and a clove | jof garlic in two tablespoonfuls of olive-oil. Add one -:tablespoonful of fiour, and moisten with half a cup ofchicken stock or consomme. Let it boil, and then add |the chopped ingredients. After simmering for a fewminutes add the yolks of two eggs and two tablespoon- |jfuls of grated Parmesan cheese. Remove from the >fire, and set to cool. With this preparation make rissoles | ] 27 • >W-WEr.»-yfiiw«s.^*!-9* ^ LOUIS EVERY WOMANS COOK BOOKWhen Served. Guests. Remarks. m it I LOUIS EVERY WOMANS COOK BOOK as in the previous recipe, but use trimmings of puff-paste instead of pancakes. Parboil the rissoles for twominutes in salted water. Take them out with a skimmer, and place them in a well-buttered baking-pan. Sprinklefreely with grated Parmesan cheese, and add also alittle melted butter. Bake for six or eight minutes. Liftup the rissoles with a palette knife, and put in a platterwith tomato sauce in the bottom. Serve very hot.. BOUCHEES OF OYSTER CRABS ^ | I ; I Prepare six small pates of puff-paste, known in French f; f as Bouchees. Fry half a pint of oyster crabs in butter ? Is JI tmtil they become a bright red colotu:. Moisten them fi |[, if with two tablespoonfuls of sherry wine, and let them 1 |; :! simmer for a few minutes. Add a quarter of a cup of |:< I cream, and when it comes to a boil stir into it a heaping 11 II II teaspoonful of floiu:, previously mixed with two ouncesj ; of butter and the yolks of two eggs. Stir gently until it11 11 thickens, and then add a dash of brandy and season with I salt and cayenne. Fill the cavities of the pates with this11 preparation, put the covers on the pates, and serve on 11 folded napkins. Garnish with sprigs of parsley. t ] HUNGARIAN CROQUETTES ^ Parboil two calfs feet, wash off the scum, and then II II boil in water with a small garnishing of vegetables.I ( When well done, remove the bones, and press the meat|| 1| between