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Free Books / Cooking / Hand-Book Of Practical Cookery / | ![]() |
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Oiled Paper |
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This section is from the book "Hand-Book Of Practical Cookery", by Pierre Blot. Also available from Amazon: Hand-Book of Practical Cookery, for Ladies and Professional Cooks.
The only difference between oiled and buttered paper is, that it is dipped in sweet or olive oil instead of butter.
Beware of what is sold under the name of catsups and pickles; many cases of dyspepsia, debility, and consumption come from using such stuff.
It is made with the roes, hard and soft, of the sterlet
It is imported from Russia, and is served as a hors-d'aeure, with slices of lemon and toast.
 
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