Make andpoach twelve quenelles from a forcemeat of grouse (see No.
Procure four spring chickens, roast them in vegetables, but just before they are done take off all the paper and vegetables and let them get a nice gold colour; prepare and poach a piece of forcemeat (No.
Allow to poach for about 3 minutes or till the whites are just set.
Steam in large or small moulds, or divide into spoonfuls, shape round, and poach in boiling water, stock, or milk.
Beth would not have touched a penny of Uncle James's, but from that time forward she did not scruple to poach on his estate, and bring home anything she could catch.
You mightpoach me an egg, too, if you feel like it, and make a bit of toast.
She wanted a pan in which to poach the egg, but nothing looked clean enough to use.
If youpoach on my manor here, I shall kill you Phil; so gare a vous!
Beat until light and stand over a kettle of hot water while you poach six or eight eggs.
When ready to poach eggs, take the required number to the stove.
Or you may poachthe eggs and slide them into the pate.
Poach the eggs, and heat the other ingredients for the sauce.
Poach the eggs, put them on the toast, pour over carefully the sauce, heap the chopped vegetables, mixed, in the center of each egg and send to the table.
Poach the eggs, drain them carefully, and put them over the top of the sauce, cover with the remaining sauce, dust with Parmesan cheese and run in the oven a moment to brown.
Rub the butter and flour together, add the milk, salt and pepper; when boiling add the celery; stand this over hot water while you poach the eggs and toast six squares of bread.
Heat a platter, butter the toast, put it on the hot platter, and poach the eggs.
TO POACH EGGS Use a shallow frying pan partly filled with boiling water.
That he might poach no more; and because I understand that he is the best valet in the world.
Poach the eggs as in preceding receipt, and trim off the ragged edges.
Put in order upon a flat dish, and set in the open oven while youpoach the eggs.
Place the molds in a pan of hot water, half covering them, and poach in a moderate oven eight to ten minutes, or until firm enough to stand, but not very hard.
Break an egg in the center of each one, and poach them in the oven eight to ten minutes, as directed for eggs a la Polignac.
Cover them with a greased paper and let them poach in a slow oven ten to fifteen minutes for small, and twenty minutes for large molds.
Place it in a pan of hot water, and poach in a slow oven for thirty minutes.
To poach eggs: Serve them on toast cut uniformly and moistened.
Or, line the molds with forcemeat; fill them with salpicon made of the dark meat of the chicken and mushrooms; mix with Espagnole or a good brown sauce; cover the top well with forcemeat, and poachas directed.
Turn it into an oiled pudding-mold which has a fancy top; cover and place it in a saucepan of boiling water to poach for twenty minutes.
Place it in a pan of hot water, and poach for twenty minutes.
Poach a small piece to see if right: if too thick add more cream, if too thin add more white of egg.
The sample shouldpoach for ten minutes, and when cut should be smooth and firm, but not tough.
Place the mold in a pan of hot water, and poach in a slow oven for one hour.
Poach but one egg at a time, and remove it before the yolk hardens.
Butter individual timbale molds, decorate them with truffles, fill with forcemeat, and poach ten to fifteen minutes in slow oven.
Roll it into small balls and poach in boiling water.
Poach the eggs French style (page 263), using care to have them round and just firm enough to hold in shape.
Yet Poach was careful to declare that this did not apply to the fulfilment of the Law which Christ rendered for us.
Seeberg remarks that in reality, Poach and Otto were merely opposed to such an interpretation of the Third Use of the Law as made the Law a motive of good works, and hence could not be charged with antinomianism proper.
The conflict with Poach arose from the Majoristic controversy.
At Erfurt, Poach was deposed in 1572 on account of dissensions due to the antinomistic controversies.
Poach answered: Because Christ, being the Son of God, was not obliged to fulfil the Law.
Poach wrote: "It would not be correct to say: In the doctrine of the Law all the works commanded in the Law are necessary to salvation.
Poach denied that the Law has any promise of salvation.
About 2 minutes topoach the whites; 8 minutes to stir the custard.
Let the whole cool, in order to roll it of the size of the yolk of an egg; poach it in salt and boiling water, and when very hard, drain on a sieve, and put it into the turtle.
To poach an egg to perfection is rather a difficult operation; so, for inexperienced cooks, a tin egg-poacher may be purchased, which greatly facilitates this manner of dressing ecgs.
Poach the eggs, slip them on to the slices of ham, and serve quickly.
Poach the eggs and slip them on to the bacon, without breaking the yolks, and serve quickly.
When the whole is well blended together, mould it into balls, or whatever shape is intended, roll them in flour, andpoach in boiling water, to which a little salt should have been added.
Have some rich stock boiling in a stewpan; poachthe ravioli five minutes.
Before moulding the whole, poach a small one, break it open, and ascertain if it is smooth, light, yet firm.
Have ready a frying-pan with boiling water in which is a saltspoonful of salt, lay each quenelle carefully in, and poach for ten minutes.
Swells should not poach by day or night in the season of the year.
A gent may poach his own preserves at the season of the year!
He must not be afraid to fight a duel, mill & rumbustical green one, or bully a brother sharper who attempts to poach upon his preserves.
If he would promise not to poach again, will it not be kind to let him off?
It would be kinder to give him a lesson which he will not forget," said Sir Reginald; "notwithstanding all his promises, he would be certain to poach again.
I just wanted to ask, would it be any trouble to poach that egg for my breakfast and serve it with a bit of toast; I'm feeling a little bit dainty.
Yes, 'deed; dahs a whole company sleepin' on de front poach over dar.
Dey comes hyar most every night, and sleeps on dat poach tel they get over breakfast.
When I rid up in de yard, dyar wuz Miss Anne a-stan'in' on de poach watchin' me ez I rid up.
One cannot poach eggs for twenty minutes and pronounce them edible.
There was a smell of scorched toast in the air and the eggs he was trying to poach were being cooked to rags in a saucepan of furiously boiling water.
Put in the parsley, and simmer, while you heat the milk in a separate vessel, and poach an egg for each person who is to partake of the soup.
Then the law, public opinion, the men of the lower race ought to make it equally a crime for the men of the upper race to poach on the preserves of the other race.
Is it a crime, has law, public opinion, the men of the upper race made it a crime for the men of the lower race to poach on those preserves?
Poach eggs in deep, boiling salted water and serve with a highly seasoned tomato sauce.
Poach as many eggs as you have slices of toast and place an egg on each slice.
Slide the broken eggs (only fresh laid eggs will poach nicely) into the perfectly boiling water, singly, or all from one large dish.
Sometimes poach eggs in thin cream or in milk and butter, lay on to slices of toast, halves of biscuit or large thin wafers, and pour the cream around.
Roll in egg and cracker dust and fry them, or poach them in boiling broth or water until they float, and use them as desired.
Take it out a little at a time and poach in boiling salted water, drain, trim, and serve very hot.
