By Elizabeth David
Lengthy stated because the idea for such sleek masters as Julia baby and Claudia Roden, A publication of Mediterranean nutrients is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, whilst fundamentals have been rationed and clean foodstuff a fable, David set approximately to cheer herself — and her viewers — up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are easy, such a lot are chic.
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Lengthy said because the suggestion for such smooth masters as Julia baby and Claudia Roden, A e-book of Mediterranean nutrients is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, whilst fundamentals have been rationed and clean foodstuff a delusion, David set approximately to cheer herself — and her viewers — up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East.
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Pour off the oil from a can of salmon remove the skins Sprinkle over it 2 and bones and break into flakes. table-spoonfuls of lemon juice and let stand Yi hour. Make a sauce as for Creamed Salmon but add to it the ; yolk of 2 eggs beaten with 2 table-spoonfuls of rich cream; a pinch of cayenne pepper. Add the fish with 1^2 cups of bread crumbs; cook 3 minutes. When cool, shape, dip in beaten eggs and bread crumbs and fry in deep hot lard. 8 THE BRIDE'S COOK BOOK Turkey Croquettes. To 1 cup of boiling cream add 4 table-spoonfuls of rubbed smooth into 4 table-spoonfuls of butter.
Stir in 1 cup cf hot milk. Strain and serve. Boil 1 pieces, in 1 39 THE BRIDE'S COOK BOOK Noodle Soup. One egg and a pinch of salt; 1-3 of an egg shell full and all the flour it will take. Roll as thin as possible and dry for 2 hours. Slice into very narrow strips; have boiling any clear soup; add the noodles and cook 20 minutes. E. June. of water — Ox Tail Soup. Cut the Ox tail into joints and fry until brown in good drippings. Remove the joints from the drippings, and slice 1 onion and 1 carrot into the same drippings and fry until done tie them with thyme and parsley in a cheese-cloth bag, and drop into a soup pot containing 2 quarts of water.
Soak and boil codfish and pick to pieces. Have hot potatoes, and mash with the codfish. Season with butter When slightly cool add l well and a little pepper. beaten egg, and roll into balls. Fry in very hot, deep fat or lard. Cod or Salmon Steaks. Season and fry 1 or 2 cod or salmon steaks, and garnish Two slices usually suffice for three with parsley. persons. Creamed Codfish. Soak 1 pound of boned codfish over night; in the mornpint of milk to the ing drain and pick to pieces. Add shredded fish, put in a skillet and let come to a boil.
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