When cold, add the yolks of eight eggs and two tablespoonsful of castor sugar, mix well and pass it through a sieve; then burn some sugar to a caramel, line a smooth mould with it and pour the cream into it.
Mix it all up well, add more stock, and two tablespoonsful of grated Parmesan and Cheddar mixed, and serve hot.
Put into a stewpan two glasses of Chablis, two tablespoonsful of mushroom trimmings, a leek cut up, a bunch of herbs, five peppercorns, and boil till it is reduced to half.
Boil half a pint of milk in a saucepan, then add two ounces of butter, four ounces of semolina, two tablespoonsful of grated Parmesan, the yolks of three eggs, and a tiny pinch of nutmeg.
Pass threetablespoonsful of strawberry jam through a sieve and add two tablespoonsful of Maraschino; mix this with the cream and build it up into a pyramid.
Reduce until the sauce is quite thick, and when about to serve pass it through a tamis into a bain-marie and add two tablespoonsful of cream.
Let it come to the boil and then draw it off, at once skim off all the scum, and keep it gently simmering, and occasionally add two or three tablespoonsful of cold water.
Put a little butter and grated Parmesan and two tablespoonsful of cream in a fireproof dish, cut out the semolina paste with a small dariole mould and put it in the dish.
Before cooking wipe them well and then saute them in clarified butter, and when they are well coloured on both sides and resist the pressure of the finger, drain off the butter and pour four tablespoonsful of Espagnole sauce (No.
Make a mixture of three tablespoonsful of chopped truffles, three ounces of butter and a little salt, and with this stuff a pheasant.
Let it boil, and add the yolks of three eggs, mixed with two tablespoonsful of cream and a pinch of nutmeg.
Half cook four ounces of macaroni, drain it and put it in layers in a fireproof dish, and gradually add good beef gravy, four tablespoonsful of tomato puree, and thin slices of sausage.
Add four Spanish olives cut up and four others pounded in a mortar, eight whole olives and three tablespoonsful of tomato puree reduced, and when the fowl is well cooked pour the sauce over it.
APPLE SAUCE FOR THREE Pare and slice one quart of apples 2 tablespoonsful of sugar Cover all this with cold water, and boil for twenty minutes to a half hour.
In the morning, stew with 1-1/2 tablespoonsful of sugar about twenty minutes.
FLAP JACKS 6 tablespoonsful of flour 1/3 tablespoonful of baking powder Mix this thoroughly Add enough water to make a batter that will drop freely from the spoon.
When it starts to fry add about one and a half pints of hot water, threetablespoonsful of Gebhardt’s Eagle Chili Powder and a few buttons of chopped garlic.
Melt two tablespoonsful of butter over a low flame, rubbing into it with the back of a spoon five tablespoonsful of flour, stirring until very smooth.
Now pour over it about twotablespoonsful of melted butter.
Preparation of the saffron: Warm the saffron to remove all dampness and pound it to a powder in a mortar; after which dissolve it in three tablespoonsful of cold water.
Over this sprinkle three tablespoonsful of saffron water to color well.
Stir into this half a cupful of vinegar, two tablespoonsful of sugar, half a teaspoonful of salt and a little pepper.
Put two tablespoonsful of lard in a deep pot and heat.
Melt twotablespoonsful of butter with twelve finely chopped shallots and brown to a nice golden color.
To seven pounds of grapes there should be added these materials—three pounds of granulated sugar, one cup of vinegar, two tablespoonsful of ground cinnamon, and one tablespoonful of ground cloves.
Melt in a pan, three ounces of sweet butter, add two tablespoonsful of bread crumbs, fry until brown, and pour over the tips of the asparagus.
Put in sauce pan two dozen large raw oysters with their own juice, add two tablespoonsful of cracker meal, two ounces of butter, one cup of cream and the parboiled celery.
Put two tablespoonsful of cocoa in a pot with one-half cup of water and boil for a minute.
Add twotablespoonsful of flour to strained butter and brown gradually.
Add one-half teaspoonful of salt, two pinches of ground black pepper, two tablespoonsful of vinegar, and three tablespoonsful of olive oil.
When warm add two tablespoonsful of fresh bread crumbs and allow to become well browned.
When brown add twotablespoonsful of flour and simmer again.
Then stir slowly into the sauce two tablespoonsfulof lobster or crayfish butter.
To the gravy in the pan add one pint of white wine sauce and boil for ten minutes, then add two tablespoonsful of ecrevisse butter, and strain the sauce over the fish.
Place in frying pan about threetablespoonsful of lard and two or three slices of fat breakfast bacon.
Three tablespoonsful to be taken every two hours, until it produces the desired effects.
Take two tablespoonsful three or four times a day in chronic rheumatism; rub well the affected part with anti-rheumatic liniment.
Scrape into an earthen vessel one ounce and a half of spermaceti and half an ounce of white wax; add six drachms of pounded camphor, and four tablespoonsful of the best olive oil.
Give twotablespoonsful often, or when either the cough or shortness of breath is troublesome.
Two tablespoonsful to be taken three times a-day in obstruction of urinary passages.
Give two tablespoonsful every four or six hours, and rub with the anti-rheumatic liniment.
When to be drank, mix three or four tablespoonsful of syrup with three quarters of a glass of water, and add a teaspoonful of soda.
Put into a saucepan on the fire 2 tablespoonsful of butter and 1-1/2 level tablespoonsful of flour.
Remove the cabbage from the water, tear off the leaves and put into each leaf two tablespoonsful of the meat and rice mixture, wrapping it so that the contents should not come out.
Add 2 cups of milk slowly, then a well-beaten egg, and 2 tablespoonsful of melted butter.
Two tablespoonsful alcohol, Two tablespoonsful flour of sulphur, Two tablespoonsful castor oil, One pint boiling water.
He takes meat cut into strips and works well into the flesh a mixture of salt 1 pound, allspice 1⅓ tablespoonsful and black pepper 1½ tablespoonsful.
A pound of evaporated egg equals four dozen fresh eggs and one tablespoonful of egg powder with two tablespoonsful of water represents an egg.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "tablespoonsful" in a variety of sentences. We hope that you will now be able to make sentences using this word.
