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The occasional recipe . . .
Just a few example recipes from our cookbooks to tantalize the tastebuds. Keep checking back for new recipes from our cookbooks to try for yourself.
Eggs A La Reine
6 eggs
1/2 pint of chopped cold cooked chicken
1/2 can of mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Use ordinary shirring dishes for the eggs; butter them, break into each one egg, stand these in a pan of boiling water and in the oven until they are "set." Rub the butter and flour together, add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top.
[This recipe is from our cookbook, Many Ways for Cooking Eggs. For more great egg recipes, get it now!]
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Lentil Soup (Brodo di Lenticchie)
3 tablespoons of dried lentils
1/2 tablespoon of butter
2 tablespoons of cream
Meat stock
Cover the lentils with water and boil until they are quite soft. Pass them through a colander or a sieve. Melt the butter in a saucepan, add the lentils and cream, mixing well, then add a ladleful of the stock, and boil for a few minutes; then add the rest of the desired amount of stock, a ladleful at a time.
[This recipe is from our cookbook, Simple Italian Cookery. For more great italian dishes, get it now!]
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Summer Salad
3 lettuces
2 handfuls of mustard-and-cress
10 young radishes
a few slices of cucumber
Let the herbs be as fresh as possible for a salad, and, if at all stale or dead-looking, let them lie in water for an hour or two, which will very much refresh them. Wash and carefully pick them over, remove any decayed or wormeaten leaves, and drain them thoroughly by swinging them gently in a clean cloth.
With a knife, cut the lettuces into small pieces, and the radishes and cucumbers into thin slices; arrange all these ingredients lightly on a dish, with the mustard and cress, and pour under, but not over the salad. Add sauce as necessary. Do not stir it up until it is to be eaten.
It may be garnished with hard-boiled eggs, cut in slices, sliced cucumbers, nasturtiums, cut vegetable-flowers, and many other things that taste will always suggest to make a pretty and elegant dish. In making a good salad, care must be taken to have the herbs freshly gathered, and thoroughly drained before the sauce is added to them, or it will be watery and thin.
[This recipe is from our cookbook, Salad Recipes Cookbook. For more great salads, get it now!]
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