Читать книгу How to Cook in Casserole Dishes онлайн

15 страница из 25

ssss1

 3 dozen clams

 1 onion

 1 carrot

 1 bay leaf

 2 sprigs parsley

 1 quart (4 cups) fish stock

 Salt and pepper

 Some cream

 1 tablespoonful butter

 1 tablespoonful flour

 1 gill (½ cup) Madeira wine

Put the clams into a casserole, slice the onion and the carrot, and add them with the bay leaf, parsley, and stock.

Simmer for one and a half hours, then strain; return to the casserole and add the needed salt and pepper.

Blend the butter and flour together and add them with enough cream to make two pints. Simmer for five minutes and add the wine when serving.

ssss1

 2 ozs. (¼ cup) fine barley

 2 sliced onions

 2 sliced carrots

 1 small bay leaf

 Few sprigs parsley

 2 quarts (8 cups) veal or chicken stock

 ½ pint (1 cup) hot milk

 2 egg yolks

 1 glass sherry wine

 ½ pint (1 cup) boiled green peas

 Salt and pepper to taste

Put the stock into a fireproof pot, add the barley, onions, carrots, bay leaf and parsley and simmer for three hours.

When almost ready, add the yolks of the eggs mixed with the milk, wine, and seasonings. Press through a sieve and reheat.