Reference > Farmer's Cookbook > RECIPES FOR THE CHAFING-DISH > Devilled Almonds
  Devilled Bones Devilled Chestnuts  
CONTENTS · BIBLIOGRAPHIC RECORD

Devilled Almonds

2 ozs. blanched and shredded almonds
2 tablespoons chopped pickles

1 tablespoon Worcestershire Sauce
Butter

1 tablespoon Chutney
1/4 teaspoon salt
Few grains cayenne

Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with oysters.


CONTENTS · BIBLIOGRAPHIC RECORD
  Devilled Bones Devilled Chestnuts  
 
Loading
Click here to shop the Bartleby Bookstore.

Shakespeare · Bible · Strunk · Anatomy · Nonfiction · Quotations · Reference · Fiction · Poetry
© 1993–2014 Bartleby.com · [Top 150] · Subjects · Titles · Authors