La cuisine
La cuisine creole
作者：Hearn, Lafcadio, 1850-1904
体例：段 章数：15
字数：309,929 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（309,929 字）。
- 分章依据
- 按「段」标记切分为 15 段（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每段 20,661 字；最长 Boil a calf’s-head until very tender; take out the head, str（39,884 字），最短 Salad, Chicken, French, 103（9,497 字）。
- 原文溯源
cache/epub/75027/pg75027.txt（Project Gutenberg）
章节目录
共 15 段- Boil a calf’s-head until very tender; take out the head, str
- Use only the hind-quarters of the frogs. After washing them
- “Sautez,” or fry the scallops brown, then pour off the fat,
- Cut two chickens up as for frying, lay some veal cut in smal
- Take five large tomatoes, slice off that part which joins th
- Slice a dozen large tomatoes, slice with them three or four
- Mash six boiled potatoes, mix in half a coffeecup of flour,
- To one pound of fine loaf sugar add half a pint of cold wate
- SILVER CAKE
- Butter a pudding mould, and line it with brioche, or any kin
- Take one pint of molasses, beat into it three eggs and a lar
- Select white clings if you desire to preserve them whole. Ye
- Add to the above mixture a bottle of champagne, and a bottle
- One-half tablespoonful of sugar, a little lemon juice, two
- Salad, Chicken, French, 103