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C. J. Cherryh : C.J. CherryhCaroline Janice Cherryh (born September 1, 1942) has written more than 50 books including the Hugo Award winning "Cyteen". She lives in the state of Washington, USA.
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Taste to see if salt.html">salt enough. Shape
enough to float them. They will cook.html">cook in three.html">three minutes. If the potatoes
two spoonfuls more. If the fat is smoking in the centre.html">centre, and the balls
not hot.html">hot enough, they certainly will. Putting too many balls into the
its first temperature, then add more.
spoonfuls of flour.html">flour.html">flour, one of butter.html">butter.html">butter.html">butter, six.html">six eggs.html">eggs.html">eggs.html">eggs.html">eggs.html">eggs, pepper. Put milk.html">milk.html">milk on to
stir in the flour, which has been mixed smooth with the milk; then add
six slices of toasted bread on a platter. Drop six eggs into boiling
the toast.html">toast. Lift the eggs carefully from the water.html">water, as soon as the
with points of toast and parsley.
spoonfuls of butter, a small slice of onion.html">onion (about the size of a
large table-spoonful of flour. Pare the potatoes and boil half an
salt, pepper, one table-spoonful of butter, and the cupful of milk,
spread a thin layer of the potatoes on the centre of a hot platter.
and fish.html">fish.html">fish, which should then be poured in. Garnish the border with
Mix flour and butter together, and when well mixed, add two table-
the onion, add the fish, and cook ten minutes. Season with pepper, and
lunch or dinner.
potatoes, three-fourths of a cupful of milk or cream, four eggs, salt,
boil thirty minutes. Drain the water from them, and mash very fine;
milk. Have two of the eggs well beaten, which stir into the mixture,
oven for ten minutes. Beat the whites of the two remaining eggs to a
yolks. Spread this over the dish of fish; return to the oven to brown,
Cusk, à la Crème.
A cusk, cod or haddock, weighing five or six pounds; one quart.
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