Pour over them a pitcher of cold water, and then put them into a hot kettle.
Cover the slices of sweetbread with chaud-froid sauce and decorate with fine-chopped parsley or sifted yolk of egg; pour over a little melted aspic.
Peel the potatoes and cut them while hot into slices or cubes; pour over them as much beef broth as they will readily absorb and sprinkle with the salt and pepper, the oil and onion; mix lightly and set aside for some hours.
Pour a little aspic into a dish, and, when it sets, arrange the cutlets upon it a little distance apart; pour over each a few spoonfuls of aspic, and when set cover with more aspic.
Pour over a little melted butter, dust thickly with soft bread crumbs and bake in a quick oven until slightly brown.
Pour over it rum, kirsch, or brandy, ignite, and send to the table blazing.
Pour over it enough boiling water to moisten and let stand ten minutes.
Cover the fish with dots of butter, pour over half a cupful of cream or milk, and bake till brown.
Take from the oven, pour over a cupful of cream, garnish with parsley, and serve.
Make a bed of crisp tender lettuce leaves, lay on these slices of fresh solid tomatoes, and over these a layer of asparagus: pour over all a French or mayonnaise dressing.
Pour over them, at the end of that time, the boiling water, and stir until the gelatine is dissolved.
Put the egg in last and very carefully, boil one minute to cook it, and when the pudding is turned from the mould, pour over it.
Thicken the gravy with browned flour, boil up once, pour over all, and serve.
You should have a little brown gravy ready to pour over it.
Pour over it the boiling gravy, and add sippets of bread.
Pour over all a pint of warm milk, in which four beaten eggs have been mixed; cover the mould with a piece of linen, place it in a saucepan with a little boiling water, let it boil twenty minutes, and serve with pudding sauce.
When the veal is on the dish, pour over it half a pint of melted butter; if you have a little brown gravy by you, add that to the butter.
Pour over an unboiled custard of milk, two or three eggs, a few corns of pimento, and a very little ratifia, two hours at least before it is to be baked, and lade it over to soak the bread.
Lay thin slices of bread in a dish, pour over them a little of the milk, and keep them hot over a stove without burning.
Slice a penny white loaf as thin as possible, pour over it a pint of boiling cream, and let it stand two hours.
When done enough, pour over them a fine oyster sauce, and place them on the table as a side or corner dish.
Dish the turnips, season the gravy with salt and a few drops of lemon juice, pour over, and serve.
Gravy Beef and 1 gill of Water Scrape the meat to a pulp with a sharp knife, pour over it with water; cover over and stand away for an hour.
Have a layer of chopped mushrooms stewed in butter in the dish, lay the cutlets on it, pour over some d’Uxelles sauce, and garnish with truffles, cut in very thin circles.
In a mixing bowl combine remaining ingredients andpour over chicken.
Add lemon juice and capers carefully to avoid spatters; pour over schnitzels.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "pour over" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
