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Many Ways for Cooking Eggs
S. T. Rorer
Anchovy sauce, tarragon sauce, brown butter: the egg gets serious saucing here. Mrs. Rorer's many ways for cooking eggs surround the humble shell with English drawn butter, hollandaise, bechamel, and horseradish, dozens of preparations deep. The cheapest protein in the market, treated like a first course. Break two eggs and choose among many ways.
Every copy includes a printable PDF edition, a beautifully typeset book you can print, mark up in the margins, and keep on your shelf. Yours the moment you own it.
130 chapters
- 1MANY WAYS FOR COOKING EGGS
- 2CONTENTS
- 3SAUCES
- 4ENGLISH DRAWN BUTTER
- 5PLAIN SAUCE HOLLANDAISE
- 6ANCHOVY SAUCE
- 7SAUCE BECHAMEL
- 8TARRAGON SAUCE
- 9HORSERADISH SAUCE
- 10CREAM OR WHITE SAUCE
- 11BROWN BUTTER SAUCE
- 12SAUCE PERIGUEUX
- 13TOMATO SAUCE
- 14PAPRIKA SAUCE
- 15CURRY SAUCE
- 16ITALIAN SAUCE
- 17COOKING OF EGGS
- 18TO PRESERVE EGGS
+ 112 more. The full contents open with the book.
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