Language: en
Pages:
Pages:
Language: en
Pages: 40
Pages: 40
Books about Royal Desserts and Salads
Language: en
Pages: 311
Pages: 311
Language: en
Pages: 56
Pages: 56
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork.
Language: en
Pages: 312
Pages: 312
Excerpt from Desserts and Salads 1. Wine Chaudeau. - Into a lined saucepan put 36 bottle Rhine wine, 4 tablespoonfuls sugar, 1 teaspoonful cornstarch, the peel of lemon and the yolks of 6 eggs; place the saucepan over a medium hot fire and beat the contents with an egg beater
