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Chaudfroid Stock Photos and Images
RFMNC1P0–A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
RF2EPME9A–Antique illustration of classic French recipes - Chaudfroid de poulet a la gelee (jellied chicken) and Aspic a la bellevue. Published in Le livre de c
RMERG5FC–Mrs Beeton 's cookery book - chaudfroid dishes: Turkey en chaudfroid, Chaudfroid of salmon, Decorated chaudfroid of ham. New
RM2AG6W5C–. Recherché entrées : a collection of the latest and most popular dishes. POULARDE OU CHAPON EN CHAUDFROID. {Suggested style of dressing.). POULPETONS DE ROGNONS, PARMENTIER. (/>? I7-) Entrees of Beef. 97 artichoke purde made hot and suitably seasoned. Sauceover carefully with Colbert sauce and serve quickly. Tournedos de Boeuf h la Kalisch. Trim neatly 6-8 small tournedos of beef cut from thefillet, trim them neatly and saut6 them on both sides inbutter over a brisk fire. Have ready as many flat ovalcake shapes of rissoto, i.e., savoury rice flavoured withtomato and dress the tournedos o
RMERG5DT–Mrs Beeton 's cookery book - chaudfroid dishes: Turkey en chaudfroid, Chaudfroid of salmon, Decorated chaudfroid of ham. New
RM2AG6KTD–. Recherché entrées : a collection of the latest and most popular dishes. ate with finelyshredded and blanched orange rind. Dish up, and servewith sauce handed round separately. Chaud-froid de Perdreaux.(Chaud-froid of Partridge.) 2 roast partridges, f pint brown chaudfroid sauce, icrisp lettuce, 3 firm ripe tomatoes, J cucumber, i hard-boiled egg, 8 stuffed oUves, pint aspic jelly, mayonnaisesauce. Cut the partridge into neat pieces, free them from skin,and mask each piece completely with a pale brownchaudfroid sauce. When set, run over sufficient half-set aspic to mask them. Prepare a be
RM2AG6JFW–. Recherché entrées : a collection of the latest and most popular dishes. POULET DECOUPfi EN CHAUDFROID. (^. 130.J. POULET EN CASSEROLE. (p. 124)
RM2AWRC46–The Boston Cooking School magazine of culinary science and domestic economics . und with French chestnuts, shelled,blanched and simmered tender in vealbroth. When done reduce the brothto a glaze; return the chestnuts to theglaze with salt, pepper and butter, andshake them over the fire until wellcoated with the glaze. Serve the brothin which the legs were cooked in a brownsauce. If preferred the legs may becooled a little, then egged-and-crumbedand fried in deep fat. Macaroni orasparagus or string beans may replacethe chestnuts. Chaudfroid of Chicken Legs Prepare and cook the chicken leg^sas i
RM2AG6PXK–. Recherché entrées : a collection of the latest and most popular dishes. alt, pepper, and aromatics, and rub all through a sieve.Now incorporate the whipped cream, and a little moreaspic if needed. Fill the prepared mould with this andkeep on the ice for about 2 hours. To serve, unmouldthe shape on to a dish and garnish the sides with droppedaspic. Chapon a la Dauphine (Cold).(Chaudfroid of Capon, Dauphine style.) For Mousse.—i large capon, cooked lean ham, ijgiUs of aspic, truffle and seasoning, giU of bechamelsauce, gill cream, white chaudfroid sauce for masking. For Decoration.— pin
RM2AX5Y25–The Boston Cooking School magazine of culinary science and domestic economics . lorides, the odorless disinfectant,has been added. Wring out till dry so thatit will not streak the wood work, etc. Buy advertised goods -do not accept substitutes68 Menus for August Luncheons I. Peach-and-Pineapple Cocktail Chaudfroid of Poached Eggs Hot Pulled Bread Fried Chicken Green Corn Fritters Sweet Pickled Figs, or Garden Cress. French Dressing Canned Apricots. Frozen Coffee II.Celery RelishBrv^vvned CrackersBaked Turbans of Halibut. Potato BallsBeets Stuffed with Chopped Cucumbers.French DressingVeal Cutl
RM2AX5JAP–The Boston Cooking School magazine of culinary science and domestic economics . ng point. For five eggs make a cupof chaudfroid sauce and a cup of aspicjelly. Cover the eggs, chilled and set ona plate or board, with the sauce, decoratewith small figures cut from thin slicesof truffle, then cover the whole withaspic just on the point of setting. Inthe center of a serving dish set a lemoncut in lengthwise eighths, and surroundwith the eggs and thick slices of tomato,cut in quarters and each holding a round- fourth a cup of cold water, stir until thegelatine is melted, then let cool and useas dir
RM2AX4RMT–The Boston Cooking School magazine of culinary science and domestic economics . e in Small Tomato. Cups Oysters Scalloped in Shells Parker House Rolls Panned Guinea Chickens Guava or Crabapple Jelly Celery-and-Red Pepper Salad Strawberry Sherbet (canned juice) Mocha on Little Cocoanut Cakes, Cherry Ornament Coffee II.(Bulgarian Color Scheme)Chaudfroid of Oysters(Beet and Egg Yolk Decoration)Consomme (with Truffles, Carrot and Celery)Fresh Mushrooms under Glass BellsBreaded Lamb Chops, BakedPeas, Carrot Cubes, Beet Cubes, Buttered Sauce on Artichoke Bottoms, Half Glaze SauceMacedoine of Fruit S
RM2AG6M66–. Recherché entrées : a collection of the latest and most popular dishes. TIMBALE DE RIS DE VEAU A LA REINE. (/>. JJ.). CHARTREUSE AU CHAUDFROID DE GIEIER. (p. 167.) Entrees of Potdtry. 145 Caneton t la Boh^mienne.(Duckling, Bohemian style.) I good-sized duckling, 2 oz. bacon, i oz. butter, icarrot, i onion, i bay-leaf, | pint espagnole or demi-glace sauce, i glass port wine, parsley, salt,pepper and nutmeg to season, glac6 cherries, i| gillsgreen pea puree, 2 table-spoonfuls cream, semolinacroutons. Bone the duckling, spread it on the board cut sideupwards, season well, roll up and tie w
Search Results for Chaudfroid Stock Photos and Images (22)
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