"Tarragon" Quotes from Famous Books
 ... celery, chervil, colewort, cresses, endive, garlic, herbs (dry), Jerusalem artichokes, kale (Scotch), leeks, lettuces, mint (dry), mustard, onions, parsley, parsnips, potatoes, rape, rosemary, sage, salsify, Savoy cabbages, scorzonera, shalots, skirrets, sorrel, spinach (winter), tarragon, thyme, turnips. ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... put them into a saucepan with half a gill of Tarragon vinegar and half a gill of plain vinegar; boil till reduced to one tablespoonful; then add one gill of white sauce, mixing well. Stand the saucepan in another of boiling water; then add, one at a time, three yolks ...
— Choice Cookery • Catherine Owen
... 67. Tarragon, Draco Herba, of Spanish Extraction; hot and spicy: The Tops and young Shoots, like those of Rochet, never to be secluded our Composition, especially where there is much Lettuce. 'Tis highly cordial and friendly to the ...
— Acetaria: A Discourse of Sallets • John Evelyn
... with tomatoes, Vitello alla pellegrina. Veal cutlets alla pellegrina. Animelle al sapor di targone. Sweetbread with tarragon sauce. ...
— The Cook's Decameron: A Study in Taste: - Containing Over Two Hundred Recipes For Italian Dishes • Mrs. W. G. Waters
... capers; tablespoonful cucumber pickles, chopped; teaspoonful parsley; teaspoonful Tarragon; teaspoonful mixed mustard; one-half ...
— Stevenson Memorial Cook Book • Various
... smooth or well mixed one tablespoonful of butter, two tablespoonfuls of soft club-house cheese, a tablespoonful of grated Parmesan, a saltspoonful of salt, and a teaspoonful of anchovy paste; add a teaspoonful of tarragon vinegar and a half saltspoonful of pepper. Cut the bread into thin slices, toast it until it is crisp, not hard; spread this mixture on one slice, cover it with another, and ...
— Sandwiches • Sarah Tyson Heston Rorer
... tablespoonful each of finely chopped parsley and onion, with one tablespoonful of Tarragon vinegar and one of cider vinegar. Season with ...
— Joe Tilden's Recipes for Epicures • Joe Tilden |
