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A Guide to Modern Cookery

A Guide to Modern Cookery (1907), Auguste Escoffier. William Heinemann, London. Text digitized by Project Gutenberg.

The original 1907 text is in the public domain.

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Anglaise | Glossary | A Guide to Modern Cookery

Guide
Glossary
Anglaise

Anglaise

a preparation of beaten eggs, oil and seasoning.

Used in 5 recipes

No. 174Anglaise (for Egg-and-bread-crumbing)
No. 490Fried Eggs à la Verdi
No. 584Consommé à la Milanaise
No. 1371Côtelettes d’Agneau de Lait à la Buloz
No. 1664aChicken Croquettes and Cutlets