Take little round crackers, and with a fork roll them quickly in this till they are covered; dry on buttered paper.
Chocolate Creams Make the cream candy into balls, melt three squares of Baker's chocolate; put a ball on a little skewer or a fork, and dip into the chocolate and lay on buttered paper.
Boil till the syrup makes a thread, then cool till it begins to thicken, and stir in the walnuts and drop on buttered paper.
Then pour off the gravy, cover the pig with well-buttered paper, and finish cooking it in the oven.
Roll up each slice of veal, cover with a sheet of buttered paper, put the cover on the stewpan and cook for three-quarters of an hour in two ounces of butter on a slow fire.
Heat cream almost to boiling; stir in the flour, previously wet with cold milk; boil two minutes, stirring all the time; add sugar and take from fire.
To the liquor add a pint of hot water; season well with salt and pepper, a generous piece of butter, thicken with flour and cold milk.
Strain it off, and, when cold, pour it clear from any sediment into small bottles, cork it down closely and store it in a dry place.
Set on ice for an hour, then drop in spoonfuls on buttered paper, being careful to get them far enough apart so that they will not touch each other.
Drop from a spoon on oiled or buttered paper in a pan and sprinkle with powdered sugar.
Drop from a spoon on buttered paper, place a candied cherry in the center of each macaroon, and bake in a moderate oven.
Have ready buttered pudding basins, nearly fill them with the mixture, cover with pieces of buttered paper, tie pudding cloths over the basins, and boil for 12 hours.
Butter a pudding basin, pour into it the mixture, place a piece of buttered paper over it, tie a pudding cloth over the basin, and steam the haggis for 3 hours.
When the rice boils, cover it with a piece of buttered paper, and let it cook very gently, not stirring it again.
Cut the breasts and legs off two or three birds, sprinkle them with pepper and salt, and cook them in the oven smothered in butter, and covered with a buttered paper.
Butter a plain entree mould, line it at the bottom and the sides with buttered paper to form a sort of wall, then fill it up with cabbage and the pieces of partridge in alternate layers.
Place the partridges on these, breasts uppermost, pour over them half a pint of good stock, cover with a round of buttered paper, and simmer as gently as possible till the partridges are done enough.
Squeeze over them some lemon juice, cover with a piece of buttered paper, and bake in the oven for twenty minutes or until they look milk white.
Fold the fillets of fish neatly, and bake in the oven with a little lemon juice, and covered with a buttered paper.
This kind of pastry requires a very quick oven; and if used for meat pies, a piece of buttered paper should be laid over the top as soon as it has rise, to prevent it getting too brown.
Wash the fillets and roll them up, stand them in a stewpan and cook them in this liquor, covering them with a piece of buttered paper; they will take about 20 minutes.
Stuff them in shape with equal parts of sweetbreads and oysters, sew them up; roll them in buttered paper, and cook in the oven in enough Chablis to cover them.
When the mixture is poured into shallow dishes or plates, a piece of buttered paper should be laid over them, and then they should be placed on ice until quite firm.
Sewing them up neatly, wrap each up in buttered paper; put them in a stewpan with two ounces of butter and a carrot, turnip, and small onion cut up; add three quarters of a pint of brown stock.
When all the ingredients are thoroughly incorporated, drop the mixture from a spoon on to a buttered paper, leaving a distance between each cake, for they spread as soon as they begin to get warm.
Put the fowl into the stock, with, at first, one half of the leeks, and allow it to simmer gently.
Its botanical name is Lactuca, so called from the milky juice it exudes when its stalks are cut.
This is one of the acetarious vegetables, which comprise a large class, chiefly used as pickles, salads, and other condiments.
When you wish to cook them for immediate use prick them with a fork, wrap them in buttered paper, and broil them on a gridiron.
Then take each slice with the seasoning on it, and wrap it in buttered paper.
Cover the meat with sheets of oiled or buttered paper.
Veal stuffing, buttered paper, the tail-end of a sturgeon.
Trout may be served with anchovy or caper sauce, baked in buttered paper, or fried whole like smelts.
The chump end of a loin of mutton, buttered paper, French beans, a little glaze, 1 pint of gravy.
When it is of a light brown, cover with sheets of buttered paper.
Drop on buttered paper, sift sugar over them, and bake quickly.
When a light brown, with a pin, stick on a buttered paper to prevent dryness.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "buttered paper" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
