cookbooks

Pasta Marinate For Masking Italian Frys Recipe

Ingredients: Semolina flour, eggs, salt, butter (or olive oil), vinegar,

water.



Mix the following ingredients well together: two ounces of semolina

flour, the yolks of two eggs, a little salt, and two ounces of melted

butter. Add a glass of water so as to form a liquid substance. At the

last add the whites of two eggs beaten up to a snow. This will make a

good paste for masking meat, fish, vegetables, or sweets which are to

be fried in the Italian manner, but if for meat or vegetables add a few

drops of vinegar or a little lemon juice.

Vote

1
2
3
4
5

Viewed 1171 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce