Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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Cool, add egg yolk, reheat to thicken sauce but do not boil, add lemon juice, seasoning and whisk in the butter. It’s apparently the oldest cake recipe in the world, dating from 1693, and became internationally known from the 19 th century. Published by Hamlyn in 1960, this ‘picture encyclopaedia for every occasion’ was the first widely available cookbook containing colour photographs and featured a thousand recipes, almost all of them accompanied by a photo.

Choose a refreshing Cucumber Sauce (see page 106) or salad dressing, such as those on page 212, with potted fish, one of the fruit sauces on pages 191 and 192 with potted meat and game or cheese. Slightly Foxed introduces its readers to books that are no longer new and fashionable but have lasting appeal. They have become physical objects that combine decoration and aspiration, books that include the types of dishes we would like to make – if only we had the time and energy and inclination.To coat the fish either put the seasoned flour into a large bag, add the fish and shake the bag gently until the fish are well coated, or put the seasoned flour on to a large dish and turn the fish around in this until coated. Blend gelatin with the hot coffee and sugar substitute to taste, stirring until the gelatin has dissolved. Potted Smokies: the uncooked flesh can be flaked then pounded and used as in Potted Salmon (see page 12).

She always swore that using a microwave was the best way to cook fish, and she had two microwaves in her kitchen that were in almost constant use as she tested recipes and cooked for herself.Apples have a good amount of pectin in them so you can always add them to berries when making jam to help with the set too. The recipes are far less complex than European pâtés and terrines, but that does not impair their flavour. Her book The Basic Basics Pressure Cooker Cookbook, from which you published recipes in July 2010, can be hunted down online.

The method of making potted foods is a simple one - the ingredients are pounded with butter and a clever choice of flavourings. Do not despise the more humble shellfish, such as cockles, winkles, whelks and mussels, as they each have an interesting flavour. M Godding Books Ltd is an internet book business running from Wiltshire and sending books all over the world every working day.I wanted to make something that I could give as presents to family and friends to eat with their leftover Christmas meats and cheeses.



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