{"product_id":"2940012802521","title":"THE JEWISH MANUAL or Practical Information in Jewish And Modern Cookery, With a Collection of Valuable Recipes \u0026 Hints Relating to the Toilette. [With ATOC]","description":"CONTENTS:\u003cbr\u003e\u003cbr\u003eGLOSSARY.\u003cbr\u003e\u003cbr\u003eMISCELLANEOUS OBSERVATIONS FOR THE USE OF THE COOK\u003cbr\u003e\u003cbr\u003e* * * * *\u003cbr\u003e\u003cbr\u003eCHAPTER I. SOUPS\u003cbr\u003e\u003cbr\u003eCHAPTER II. SAUCES AND FORCEMEAT\u003cbr\u003e\u003cbr\u003eCHAPTER III. FISH\u003cbr\u003e\u003cbr\u003eCHAPTER IV. MEATS AND POULTRY COOKED IN VARIOUS WAYS\u003cbr\u003e\u003cbr\u003eCHAPTER V. VEGETABLES, OMELETTES, FONDEAUX, CROQUETTES, RISOLES, \u0026amp;C.\u003cbr\u003e\u003cbr\u003eCHAPTER VI. PASTRY\u003cbr\u003e\u003cbr\u003eCHAPTER VII. SWEET DISHES, PUDDINGS, JELLIES, CREAMS, CHARLOTTES, SOUFLES, GATEAUX, TRIFLES, CUSTARDS, CAKES, \u0026amp;C.\u003cbr\u003e\u003cbr\u003eCHAPTER VIII. PRESERVES AND BOTTLING\u003cbr\u003e\u003cbr\u003eCHAPTER IX. PICKLING\u003cbr\u003e\u003cbr\u003eCHAPTER X. RECEIPTS FOR INVALIDS\u003cbr\u003e\u003cbr\u003eAPPENDIX\u003cbr\u003e\u003cbr\u003eTHE TOILETTE.\u003cbr\u003e\u003cbr\u003e* * * * *\u003cbr\u003e\u003cbr\u003eCHAPTER I. THE COMPLEXION, \u0026amp;c., \u0026amp;c.\u003cbr\u003e\u003cbr\u003eCHAPTER II. THE HAIR\u003cbr\u003e\u003cbr\u003eCHAPTER III. THE TEETH\u003cbr\u003e\u003cbr\u003eCHAPTER IV. THE HANDS AND NAILS\u003cbr\u003e\u003cbr\u003eCHAPTER V. DRESS\u003cbr\u003e\u003cbr\u003eCHAPTER VI. EFFECTS OF DIET ON THE COMPLEXION\u003cbr\u003e\u003cbr\u003eCHAPTER VII. INFLUENCE OF THE MIND AS REGARDS BEAUTY\u003cbr\u003e\u003cbr\u003eFree Recipes:\u003cbr\u003e\u003cbr\u003eA FONDU.\u003cbr\u003e\u003cbr\u003eMake into a batter one ounce and a half of potatoe flour, with the same quantity of grated cheese and of butter, and a quarter of a pint of milk or cream; add a little salt, very little pepper, and the well-beaten yolks of four fine fresh eggs; when all this is well mixed together, pour in the whites of the eggs, well whisked to a froth; pour the mixture into a deep soup plate or dish, used expressly for the purpose, and bake in a moderate oven. The dish should be only half filled with the fondu, as it will rise very high. It must be served the moment it is ready, or it will fall. It is a good plan to hold a salamander over it while being brought to table.\u003cbr\u003e\u003cbr\u003eBEEF RAGOUT.\u003cbr\u003e\u003cbr\u003eTake a small well cut piece of lean beef, lard it with the fat of smoked beef, and stew it with good gravy, highly seasoned with allspice, cloves, pepper and salt; when the meat is well done remove it from the gravy, which skim carefully and free from every particle of fat, and add to it a glass of port wine, the juice of a lemon, half a tea-spoonful of cayenne pepper, and a little mushroom ketchup; the beef should be glazed when required to have an elegant appearance.\u003cbr\u003e\u003cbr\u003eA few very small forcemeat balls must be poached in the gravy, which must be poured over the meat, and the balls arranged round the dish; this is a very savoury and pretty dish.\u003cbr\u003e\u003cbr\u003e* * * * *","brand":"Ladislav Deczi","offers":[{"title":"Default Title","offer_id":47166300160240,"sku":"2940012802521","price":3.05,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940012802521_p0.jpg?v=1763572641","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940012802521","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}