Chicken Stock | The Cooking Geek

...has a recipe for macceroni alla napolitana, in which the pasta is boiled in a meat broth in whichtomatoes have been cooked...The recipe for macceroni alla napolitana is not a tomato sauce.

Serves 4.

Before adding tomato puree to this sauce it is advisable to spread the required quantity on atray and to cook it in the oven until it turns a light brown colour.


Bryndza Pierogi (Bryndzové Pirohy) recipe - Slovak Cooking

of flour; when this iscooked, moistened with the Stock; stir over the fire with a wooden spoon till boiling, and simmerfor two hours on the stove corner, with the stewpan only three parts closed; skim, and take off thefat twice during that time; and the end of the two hours, skim, and free the sauce from fat oncemore; strain it through a tammy cloth; and put by for use.


high fibre diets | BBC Good Food

Decorate with some of the same meringue using a piping bag andtube; place in a very hot oven to cook and colour the meringue rapidly but without the heatpenetrating to the ice inside."
---, Escoffier 1903, The firsttranslation into English by H.L.

25/07/2017 · Why is fibre important

49) [NOTE: We own the original French text, if you question the translation.][1963]
"Sauces are the splendor and glory of French cooking...For while the roster of French sauces is stupendous, the individual sauces divide themselves into a half a dozen definite groups and each one in a particular group is amde in the same general way...
The French Family of Sauces
White Sauces: These stem from the two cousins, bechamel and veloute.

The 13 Strangest Beers on Earth | Food & Wine

A dessert consisting of sponge cake and ice cream covered with meringue, cooked in a hot oven for a very short time so that the ice cream does not melt (usu.

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I once knewa man in Florence who wagered that he could eat two pounds of pasta al pesto--six ounces in a generous portion for the averageman --after a normal dinner.

Getting Started - The Kaufmann Diet

In making a roux for cooking gravies or smothering meats, the proportions are onetablespoonful of lardand two of flour, butter always making a richer gravy than lard, and sometimes being too rich fordelicatestomachs.

10 Daily Habits That Blast Belly Fat | Eat This Not That

He is describing a documented process which was published in the 19th century as "bechamel ancienne.""A bechamel...in the seventeenth century was a very complicated sauce which contained a numberof vegetables and wines as well as old hens and old partridges, and after being strained severaltimes was finished with reduced cream and cooked in the oven.