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Image from page 156 of "The Boston Cooking School magazine of culinary science and domestic economics" (1896) | by Internet Archive Book Images
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Image from page 156 of "The Boston Cooking School magazine of culinary science and domestic economics" (1896)

Identifier: bostoncookingsch19hill_7

Title: The Boston Cooking School magazine of culinary science and domestic economics

Year: 1896 (1890s)

Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)

Subjects: Home economics Cooking

Publisher: Boston : Boston Cooking-School Magazine

Contributing Library: Boston Public Library

Digitizing Sponsor: Boston Public Library

 

 

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Text Appearing Before Image:

osupply a recipe for this sauce. A Teaspoon of Fine Herbs By fine herbs is meant a mixtureof fine-chopped tarragon, parsley, cher-vil, shallots, chives, basil and mush-rooms, simmered or sweated (cookedslowly in a covered dish) in a little oil,butter or other fat. Fine Herbs Ome-let is the usual French omelet, to whichthe prepared herbs are added beforecooking. Fine Herbs Sauce is an Es-pagnole sauce, to which the preparedherbs are added. Romaine, Escarole and Chervil Romaine is the name given to avariety of straight-leaved lettuce; theinner leaves are usually blanched bytying up the mass of leaves. Escaroleis a variety of salad plant, quitesimilar to romaine and endive, but ismore thoroughly blanched than eitherof the former. In appearance it issimilar to a short head of celery, butwithout the green tips seen on celery.Chervil is an aromatic herb much usedon the Continent of Europe in soupsand sauces. It is one of the herbs thatforms the combination known as fineherbs. ADVERTISEMENTS

 

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Taken circa 1896