|
All About Barbecue
Since the beginning of time, man has been using flame to cook food. Cavemen hunted food and then cooked over a fire. However, when it comes to cooking with a flame, there is a difference between barbecue and grilling. Both are great but true...
Have Diabetes, But Enjoy Quality Food? Try Diabetic Recipes!
Having diabetes certainly limits some of the food you can eat, but with the right diabetic recipes you can still enjoy fine food. Sometimes, it is hard to know what foods are safe for you to eat. For your safety, you and your dietitian should...
How to Choose the Best Juicer
There are many factors that determine which of the many food juicers out there is the correct juicer for you. Some of the factors that you need to consider are:
* Juicer Type
* What produce you are most likely to juice
* Cleaning
* Power
*...
Know Thy Food Label
Whether you're concerned about cancer, cardiovascular disease, diabetes, or simply losing weight, you want to eat a healthy diet and focus on foods that are high in vitamins, minerals, and phytonutrients, and balanced in fats, carbs, proteins....
My Cherry Swirl Cheesecake Bake Contribution
Recently I participated in a local bake sale to raise money for the local animal shelter. I volunteered to bake a dessert, and I chose to do a couple of Cherry Swirl Cheesecakes. I'm a very picky eater and have never been a fan of cheesecake, so I...
|
|
| |
|
|
|
|
|
Eggs A La Gretna - Eggs A La Regence
Eggs A La Gretna
6 eggs
2 heads of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 saltspoonful of pepper
Cut the celery into inch lengths, wash thoroughly, cover with
boiling water and simmer gently thirty minutes until the celery
is tender; drain, saving the water in which the celery was
cooked for another purpose. Rub the butter and flour together,
add the milk, salt and pepper; when boiling add the celery;
stand this over hot water while you poach the eggs and toast six
squares of bread. Butter the toast, put on each slice one egg;
put these around the edge of a large platter, turn the celery
into the middle of the dish and send at once to the table. To
increase the beauty of this dish, and to give it a greater food
value, you may garnish between the toast and celery with
carefully boiled rice; this then makes an exceedingly nice
supper dish.
Eggs A La Regence
6 eggs
1/2 cupful of
chopped cold cooked ham
1 grated onion
1/2 can of chopped mushrooms
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1/2 pint of chicken stock
1/2 teaspoonful of salt
1 saltspoonful of pepper
Stand the ham over hot water until thoroughly heated. Rub the
butter and flour together, add the stock, stir until boiling,
add the mushrooms, sliced, the salt, pepper and the onion; stand
this over hot water while you poach the eggs. Dish the eggs,
cover them with the sauce, strained, and cover with the chopped
ham.
Garnish the dish with mashed potatoes or boiled rice, and send
at once to the table.
CookingLab.Com - Thousands of different recipes, including italian, chinese, quick, cajun,
amish, chocolate, cookie, halloween, chicken, ice cream,
dessert, candy, atkins, egg, culinary, crockpot, mexican, salad
recipes. Just What you're looking for... You'll not search
for another recipe.
About the author:
None
|
|
|
|
|
