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Filled eggshells from the Kuchenmaistrey
A common bit of culinary sleight of hand 3. i. If you would make round eggs. Grate a little white bread. Take egg yolks without the white. Beat the bread and the yolks, nutmeg and salt together and fill the … Continue reading
Serving crawfish, from the Kuchenmaistrey
These instructions for serving crawfish decoratively will keep a cook busy for hours. 1.xi. Item make filled crawfish thus. Boil them in water and shell them nicely. And lay the good, large claws and tails aside separately. Take the other … Continue reading