Download Cooking in Ten Minutes: Or the Adaptation of Cooking to the by Edouard De Pomiane PDF

Download Cooking in Ten Minutes: Or the Adaptation of Cooking to the by Edouard De Pomiane PDF

By Edouard De Pomiane

, a hundred forty five pages, illustrated with black and white woodcuts

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Read or Download Cooking in Ten Minutes: Or the Adaptation of Cooking to the Rhythm of Our Time PDF

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Additional resources for Cooking in Ten Minutes: Or the Adaptation of Cooking to the Rhythm of Our Time

Sample text

Pour the liquid you have chosen little by little into the roux. Warm slowly, stirring all the time. The starch in the flour thickens on contact with the liquid. At first the sauce is very thick. It becomes thinner as more liquid is added. When it has reached the desired consistency, cease adding liquid and bring it to the boil. The sauce is finished. THICKENING WITH EGG One can thicken a sauce or a soup by adding one or more yolks of egg. Here one must be still more careful. The yolk of an egg thickens when it is heated in a liquid to about 144° Fahrenheit.

Lower the flame and wait. In eight to ten minutes the pasta is cooked. You know this because the pasta is no longer crisp when you bite it. Now you can prepare it in many different ways. PASTA À L’ANGLAISE As soon as the pasta is cooked, empty the saucepan into a colander. Drain. Put it back into the hot saucepan. Add a large piece of fresh butter. Let it melt. Stir. Serve. A quarter of a pound of dry pasta is sufficient for two people. PASTA À L’ITALIENNE Prepare some pasta as above. Add some tomato purée.

GREEK SOUP Prepare some semolina soup. When it is finished, lift it from the fire. Break an egg and drop the yolk into a bowl. Mix it with a spoonful of hot soup. Then add a second and a third spoonful. Pour the contents of the bowl into the saucepan which is still standing away from the fire. Mix it carefully. Add the juice of quarter of a lemon. Serve immediately before the soup has time to cool. POTAGE VELOUTÉ Prepare three-quarters of a pint of bouillon. Let it boil. Mix a spoonful of potato flour with a little cold water.

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