2 heads celery1 chicken stock cube1 level tablespoon salt½ pint well-flavored Vinaigrette sauce (see card 5 in this set)½ level teaspoon paprikaCayenne pepper¼ pint double cream4 hard-boiled eggs4 tablespoons finely chopped parsley Trim heads of celery, cutting off top third of branches and outside stalks; cut each head in half; put celery in a saucepan […]
robert carrier cooking cards
4 eggs, separated4 ounces sugar4 ounces plain flour, siftedPinch of saltStrega liqueur (or a mixture of cognac and rum)½ pint double cream, whipped¾ pint vanilla pastry cream (see below)1 pint chocolate pastry cream (see below)2 ounces chopped nutsCoarsely grated orange peelChopped glacé cherries Combine eggs and sugar in the top of a double saucepan and […]