"Casserole" Quotes from Famous Books
 ... and scoop away the centre. After it is turned out the rice must stand till cold, before it is removed from the mould; then fill the rice with friccassee of fowl and sweetbread, with a rich white sauce, and place it in the oven to become hot and brown. The mould used for a casserole is oval and fluted, and resembles a cake mould. It is as well to observe, it cannot be made in a ...
— The Jewish Manual • Judith Cohen Montefiore
... tried out of salt pork; take out the onion and turn in one and one-half pound lean uncooked veal cut into inch cubes. Stir and cook the meat until slightly browned, then, rejecting the fat, if there be any in the pan, place the meat in a casserole; add about a pint of broth or boiling water, a teaspoonful pepper, cover the dish and set to cook in the oven. In the meantime add more fat to the pan; when hot, brown in it a dozen balls cut from pared potatoes and a dozen small onions; when the onions are well browned, ...
— The Community Cook Book • Anonymous
... he was become the centre of a very turmoil of attention. My lacqueys flitted about him buzzing and insistent as bees about a rose. Would Monsieur taste of this capon a la casserole, or of this truffled peacock? Would a slice of this juicy ham a l'anglaise tempt Monsieur le Comte, or would he give himself the pain of trying this turkey aux olives? Here was a salad whose secret Monsieur le Marquis's cook had ...
— Bardelys the Magnificent • Rafael Sabatini
... you suggested," Mr. Gaynsforth answered,—"some oysters, a chicken en casserole, lettuce salad, some cheese, and a magnum ...
— The Illustrious Prince • E. Phillips Oppenheim
... for Crumby Rabbits variations on which extend all the way to a deep casserole dish called Baked Rabbit and consisting of alternate layers of stale bread crumbs and grated-cheese crumbs. This illegitimate three-layer Rabbit is moistened with eggs beaten up with milk, and seasoned with salt ...
— The Complete Book of Cheese • Robert Carlton Brown
... may be made into pilau, hashed on toast with tomato sauce, hashed with caper sauce, made into escalloped mutton, barbecued mutton, casserole, or macaroni timbale; all sightly dishes, quite handsome enough to place before the choicest guest. Spiced meats, as beef a la mode, may be served cold with cream horseradish sauce and aspic jelly. If warm, they will be made into ragouts, ...
— Made-Over Dishes • S. T. Rorer |
