111 Eier Rezepte

Beschreibung

Alles, was Sie wissen müssen über Eier kochen,

steht in diesem auf Englisch geschriebenen eBook!

Chapter 1: Cooking of Eggs

de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la Valenciennes, Fillets, a la Suisse, with Nut-Brown Butter, Timbales, Coquelicot Suzette, en Cocotte, Steamed in the Shell, Birds' Nests, Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs Mirabeau, Norwegian, Prescourt, Courtland, Louisiana, Richmond, Hungarian Nova, Scotia, Lakme, Malikoff Virginia, Japanese, a la Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la Gretna, a l'Imperatrice, with Chestnuts, a la Regence, a la Livingstone, Mornay Zanzibar, Monte Bello, a la Bourbon, Bernaise, a la Rorer, Benedict, To Hard-boil Creole, Curried, Beauregard Lafayette, Jefferson, Washington au Gratin, Deviled, a la Tripe, a l'Aurore

Chapter 2: 111 EGG Recipes

a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci, Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, A la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, with Fresh Tomatoes, with Rice and Tomato, with Asparagus Tips, Egg Flip


Chapter 3: Omelets

Omelet with Asparagus Tips, with Green Peas, Havana with Tomato Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, With Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms, O'Brien,with Potatoes

Chapter 4: Sweet Omelets

Omelet a la Washington, with Rum, Swiss Souffle, a la Duchesse, ouffle

by Mrs. S. T. Rorer

eBook PDF, 45 Seiten