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Cocina del tiempo, ó arte de preparar sabrosos y exquisitos platos propios de cada estación
Pastelillos de foigrs.Lenguado al gratn.Raya la marsellesa.Patatas la francesa.Galleta de patata.Pote provinciano.Pollo con setas.Pepitoria de gallina.Frito de lechuga.Ensalada espaola.Huevos al plato.Crema de caf.Ensalada de naranja.Budn de patatas.Gelatina de fresa.Varias maneras de comer la fresa.Mermelada de fresa. Cuando est bien tierno, se saca del agua, se deshuesan las aves y se pica todo, tanto, que parezca machacado. Se cuela el caldo otra vasija, colocando en l el picadillo, dos kilos y medio de manteca de cerdo derretida, ciento veinticinco gramos de buen pimentn encarnado, una cucharadita de pimienta negra molida y un polvo de clavo de especia. Se remueve sin cesar con el cucharn de madera. Cuando empieza la grasa hacer burbujas y sube la superficie, est terminada la operacin y puede colocarse el morteruelo en tarros de loza, que se tapan como los de dulce, con papel blanco primero y despus con un pergamino bien atado. La carne de cerdo debe tener una tercera parte de gorda; se pica bien picada, se sazona con sal y pimienta negra molida, se amasa perfectamente, se deja descansar una hora, se vuelve amasar y se introduce el picado en las tripas, que deben estar sumamente limpias. ......Buy Now (To Read More)
Ebook Number: 42642
Author: Ruiz Contreras, Luis
Release Date: May 4, 2013
Format: eBook
Language: Spanish
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