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Among the staples were lobster Newburg; stuffed breast of chicken with mushroom sauce; veal chop sauté; creamed chicken on toast; pan-browned roast beef hash; Irish-style apple rings; miniature meatballs; and, always, chicken à la king.
Toast the mixture in the toasting pan.
Turn the stove on and pour a spoonful of sunflower oil on the toasting pan and distribute the oil evenly.
Wait until the pan gets hot enough.Take adequate amount of Urapu Adai paste in a ladle (karandi) and spread it evenly in the form of a disc on the toasting pan.
2. Place pumpkin seeds in a small, dry skillet over medium heat, and toast, shaking pan often, until they start to pop and darken but not brown.
If toasting in a pan on the stove, simply toast in a dry pan over medium heat until slightly toasted.
2. In a small sauté pan, toast the pecans over medium heat.
Meanwhile, in a small sauté pan, toast the coriander and cumin until fragrant, about 2 minutes.
Toast them, shaking pan and stirring, until golden brown all over, about 3 minutes.
Butter the roll on both sides and toast in a pan.
8. Remove French toast from the pan, place on a board.
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