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Thanksgiving Cookbook

Thanksgiving Cookbook

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Thanksgiving Cookbook

Longueur:
102 pages
46 minutes
Sortie:
Dec 21, 2018
ISBN:
9788027246663
Format:
Livre

Description

Musaicum Books presents to you this unique collection, designed and formatted to the highest digital standards and adjusted for readability on all devices. American Cookery – Thanksgiving Menus and Recipes is a Thanksgiving themed cook book with numerous classic recipes for meals that are a must have for the most beloved American holiday:
Potage Parmentier
Potato-and-Peanut Sausages
Roast Turkey
Turkey Stuffing
Garnish the Roast Turkey with Stuffed Onions
Oyster-and-Onion Purée
Salmon à la Creole
Brother Jonathan
Plymouth Succotash
New England Salad
Guinea Chickens
Rib Roast of Beef with Yorkshire Pudding
Yorkshire Pudding
Apple Mint Jelly for Roast Lamb
Marinaded Cutlets
Thanksgiving Corn Cake
Thanksgiving Pudding
Coffee Fruit Punch
Sweet Cider Frappé
Fig-and-Cranberry Pie
Dry Deviled Parsnips
King's Pudding With Apple-Jelly Sauce
Apple-Jelly Sauce
Cranberry Tart
Cooked Cranberry Filling
Pumpkin Fanchonettes
Pilgrim Cookies
Pyramid Birthday Cake
Stirred Brown Bread
Swedish Pancakes With Aigre-Doux Sauce
Aigre-Doux Sauce
Sautéed Cucumbers and Tomatoes
Skirt Steak, with Raisin Sauce
Raisin Sauce for Skirt Steak
Boudin Blanc…
Sortie:
Dec 21, 2018
ISBN:
9788027246663
Format:
Livre

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Thanksgiving Cookbook - Musaicum Books

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Potage Parmentier

Table of Contents

Cook the well-washed, white stalks of two or three leeks, sliced lengthwise, in two tablespoonfuls of fat in a saucepan, and allow to remain over the fire for five or six minutes, or until slightly colored. Add four large potatoes, pared and sliced, one quart of cold water, and two teaspoonfuls of salt, cover, and cook for twenty minutes after the water boils. Strain out the potatoes and leeks and press through a colander. Thicken the water by adding one-fourth a cup of flour, blended with two tablespoonfuls of butter or a substitute; stir until it has boiled for one minute; add one-half a teaspoonful of white pepper, stir into it the potato purée, and let the whole come to a boil. Pour into the tureen, and add one-half a cup of rich cream, a cup of well-browned croûtons, and a few chervil leaves, or the green leaves of cress or any preferred herb. The addition of the half-cup of rich cream is essential to the soup parmentier.

Potato-and-Peanut Sausages

Table of Contents

Mix one cup of roasted and fine-ground peanuts with one cup and one-half of highly seasoned mashed potatoes. Add one beaten egg, and form the mixture into small sausage-shaped rolls, rolling each one in flour. Roll on a hot pan, greased with bacon fat, or bake in a very hot oven, until the outside of the sausages is lightly browned. Pile in the center of a dish, and garnish with curls of toasted bacon, placed on a border of shredded lettuce.

Roast Turkey

Table of Contents

Clean, stuff and truss a twelve-pound turkey, that, when cooked, may rest on the wings level on the platter, the drumsticks close to the body. Rub all over with salt and dredge with flour. Cover the breast with thin slices of salt pork.Set on a rack in a baking-pan (a double roaster gives best results). Turn often, at first, to sear over and brown evenly. For the first half hour the oven should be hot, then lower the heat and finish the cooking in an oven in which the fat in the pan will not burn. Cook until the joints are easily separated. It will require three hours and a half. Add no water or broth to the pan during cooking. For basting use the fat that comes from the turkey during cooking.

Turkey Stuffing

Table of Contents

Add one teaspoonful of salt, one-fourth a teaspoonful of pepper and one tablespoonful and one-half of poultry seasoning to three cups of cracker crumbs; mix thoroughly and add three-fourths a cup of melted butter.

ROAST TURKEY

Garnish the Roast Turkey with Stuffed Onions

Table of Contents

Parboil eight choice onions about one hour. Remove from the water and cut out a circular piece from the top of each to form cups. Chop, fine, the pieces of onion; add an equal measure of cold, cooked ham, salt and pepper to season, one-fourth a cup, each, of fine, soft crumbs and melted butter and mix thoroughly. Season the inside of the cups with salt, then stuff with the prepared mixture. Bake slowly about half an hour, basting with melted butter. Serve decorated with celery tips.

Oyster-and-Onion Purée

Table of Contents

Steam one pound of white onions, and when tender sift through a colander. Cook one quart of oysters in their liquor until the gills separate; strain, and chop the oysters in a chopping bowl. Return the liquor to the saucepan, and cook with three tablespoonfuls of flour and three tablespoonfuls of softened butter, rubbed together, stirring constantly until well thickened and smooth. Season with one teaspoonful and one-half of salt and one-half a teaspoonful of pepper. Sift into the onion-pulp one-fourth a cup of flour, and stir until blended; add one-fourth a teaspoonful of celery seed and one bayleaf, and mix with the thickened oyster

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