Practical cooking and dinner giving : a treatise containing practical instructions in cooking, in the combination and serving of dishes, and in the fashionable modes of entertaining at breakfast, lunch, and dinner (1877)
Henderson, Mary F. (Mary Foote), 1842-1931 · New York : Harper & Brothers ... · leaf 143
ce, and a few sprinkles of flour; mix all to- gether with an egg, or eggs ; form into little balls, fry in butter or lard in a saute pan. These sausages are good for breakfast served around a centre of apple-sauce. Or, For Bice and Meat Cakes, make as in last receipt, adding a very little butter.… … They are made in the same manner as is described for chicken croquettes (see page 175), merely substituting the same amount of beef for the chicken, and of rice for the brains.
Cooking, American
Internet Archive · Smithsonian Libraries · Public domain (published before 1931). Free to use for anything.
