“The most important thing is to have a tray look dainty and attractive.”
Tag Archives: 1915
Hollandaise Sauce
A 17th century sauce with a (probably) 20th century name.
Egg Sauce
A mounted butter sauce with lemon juice and eggs.
Drawn Butter Sauce
Drawn, but in this case, not clarified.
Fish Stuffing
See any good stuffed fish recipes lately?
Baked Fish with Stuffing
Bacon, butter, Battlestar Glactica. Except not the last one.
Bread Pudding
A dessert that came into its own in the Middle ages.
Blancmange and Peanut Brittle
Blancmange, a thickened milk (or cream) pudding.
Slow Process Bread
A quarter of the yeast with a six-hour-plus rise.
Quick Process Bread
A yeast bread with a very short rising time.
Boiled Cabbage
Take the baking soda advice with a pinch of salt.
Boiled Onions
My sister loves grilled onions; this is a cousin.