Then put them into a stewpan with a little stock, cover the pan close, and stew them gently till done and the liquor nearly reduced.
Put the veal into a stewpan, add a little stock, and stew it gently till tender, taking care the ornament is not disturbed.
Place them in a saucepan with a little stock, add a small quantity of flour, a few slices of onion fried, salt and pepper to taste.
Mix with the crumbs of two French rolls two ounces of blanched sweet almonds and put in a saucepan with a pint of cream and a little stock, boil ten minutes, then pass through a silk sieve, using a wooden spoon in the process.
These must be stewed in a little stock, thickened with brown roux, and then rubbed through a wire sieve, a little sherry being a great improvement if wine is allowed.
Fry these till they turn a light-brown colour, then add a little stock or water, and two tablespoonfuls of vinegar.
In the meantime boil half a pound of rice in a little stock or water, only adding sufficient so that the rice can absorb the liquid.
Cold peas pounded in a mortar, with a little stock added to them, make a very good soup in haste.
This soup must be very white, and instead of thickening it with arrowroot or rice-flour, vermicelli or pearl barley can be boiled in a little stock, and put in five minutes before serving.
Cover with six or eight chops browned in butter, add a little stock or water, season to taste, cover tightly, and cook until tender.
Cook for five minutes, sprinkle with flour, add a little stock, cook until the sauce is thick, and serve immediately, sprinkling with minced parsley.
If more liquid is required, add a little stock or water or cream.
Reheat slices of rare roast beef in a little stock, season to taste, pour the macaroni over, and serve.
When done place the fricandeau on a platter, and boil the gravy; if necessary add a little stockor bouillon, season well, and strain over the veal.
In a buttered saute pan put four fillets of sole, season with salt and white pepper, add one-half glass of white wine and a little stock, and boil for ten minutes.
Soak half a cup of bread crumbs in a little stock or bouillon for five minutes; then add the chicken, two spoonfuls of butter, the egg, well beaten, and the chopped centers of the egg plant.
Heat two spoonfuls of flour and two spoonfuls of butter, and add the juice and a little stock, making a thin sauce.
If the sauce gets too thick dilute it with a little stock.
With a spoon remove carefully the seeds, and fill the place with a stuffing made of equal parts of minced chicken, or any meat, and soft crumbs, seasoned, and moistened with one egg and a little stock.
Pass the pulp through a puree sieve, moistening it with a little stock to make it pass through easier.
Some cooks add a tablespoonful of chopped parsley, and moisten it with a little stock.
This soup must be very white, and instead of thickening it with arrowroot or rice-flour, vermicelli or pearl barley can be boiled in a little stock, and put in 5 minutes before serving.
Fill with meat scraps of any sort cut small and heated together in a little stock or gravy, well seasoned with tomato and powdered herbs.
Season with salt, pepper and plenty of butter, add a little stock or milk, grate a little cheese over them, put in bag and bake to a golden brown.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "little stock" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
