Add the yolks of three eggs well beaten, two tablespoonfuls cream, and a little cayenne pepper.
Open the shad down the back, wash well and salt it; wipe dry and rub inside and out with a little cayenne pepper.
Add a little cayenne pepper; one squeeze of lemon.
Season slightly with salt and a little cayenne, and add half a pound of nice fresh butter, divided into six, each piece dredged well with flour.
Put in the chopped lobster, seasoned with nutmeg, a few blades of mace powdered, and a little cayenne.
Season it with powdered mace, nutmeg, and a little cayenne, and thicken it with butter mixed in flour; or, make the flour and butter into little dumplings.
Should it not be sufficiently seasoned, add a little cayenne, salt, and pounded mace, but be careful that these are well mixed with the other ingredients.
A little candied lemon-peel mixed with the above is an improvement, and a great authority in culinary matters suggests the addition of a little cayenne pepper in gingerbread.
Add a little cayenne, ketchup, and salt, and thicken with a bit of butter and flour.
Simmer them together two hours, add a little cayenne if approved, and serve in the middle of a dish of boiled dry rice.
Pour the liquor from it, and keep the fish hot while you heat up the liquor with a good piece of butter rolled in flour, a tea-spoonful of mustard, a little cayenne, and a spoonful of soy.
The soup should be made the day before, and afterwards boiled with the pulp, to the thickness of peas-soup, with the addition of a little cayenne.
Take six ounces of rice, which prepare as the foregoing, and ten minutes before serving add about an eighth of a can of tomatoes, and a little cayenne pepper; boil for a moment, and serve.
Parmesan cheese, a pinch of pepper, salt, nutmeg, and a little cayenne.
Pour a little salad-oil over them, season with sifted sugar, salt, a little cayenne, and vinegar at discretion.
When tender, drain; stir in two great spoonfuls of grated cheese, salt to taste, and a little cayenne.
Drain the macaroni; dish; stir through it two heaping tablespoonfuls of grated cheese, with a little cayenne.
Put them into a stew-pan, and season them well with powdered mace, nutmeg, and a little cayenne, all mixed together.
Add to the gravy a little cayenne, and a large wine-glass of claret or port.
Send with it in a boat, celery sauce flavoured with a little cayenne.
Mix them with a little black pepper and a little cayenne, half a glass of soy, four glasses of mushroom catchup, two glasses of claret, and two of black walnut pickle.
Put the fillets in a buttered dish, season with salt and a little Cayenne pepper, cover with buttered paper, and bake in oven.
Salt, strain through cheese cloth, add one teaspoonful of melted meat extract, some chopped fresh tarragon, and a little Cayenne pepper.
Then remove the bouquet and the meat, strain through a fine sieve, add one pint of boiling thick cream, three ounces of sweet butter, and a little Cayenne pepper.
Mix in a basin a tinned lobster cut into pieces, four tablespoonfuls of thick white sauce, a teaspoonful of finely minced parsley, a few drops of anchovy sauce, two or three of lemon juice, and a little cayenne pepper.
Take a dessertspoonful of Yarmouth bloater-paste, a tablespoonful of cream, a piece of butter the size of an egg, the beaten yolks of two eggs, and a little cayenne pepper.
Boil the liver of two chickens, (or turkey will do), pound them to a paste with a piece of butter the size of a walnut, a teaspoon of anchovy and a little cayenne.
Add a little cayenne, a few drops of lemon juice and a glass of port wine if liked and serve.
White of two chickens well minced, one wineglass of sherry, one half pint of cream, pepper and salt and a little cayenne to taste, mix well and put into a buttered mould; steam for one hour.
Strain the stock, free it carefully from grease, thicken it with a little flour and as much browning as is necessary; flavour with a little cayenne, half a dozen drops of essence of anchovy, and a tablespoonful of sherry.
Score the breast, and sprinkle a little cayenne on it, and send cut lemon up to table to hand with it.
Mix all together with the sausage meat, adding a little cayenne pepper, half a teaspoonful of herbs mixed, half an ounce of melted gelatine, and two yolks of eggs.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "little cayenne" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
