Cookery for English households, by a French lady |
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Σελίδα 6
... bottles at ten shillings each ; but if you take care to preserve them yourself , as I shall indicate , you need not be afraid of the expense . One truffle is often sufficient to flavour a dish , if it is of a good quality . The best ...
... bottles at ten shillings each ; but if you take care to preserve them yourself , as I shall indicate , you need not be afraid of the expense . One truffle is often sufficient to flavour a dish , if it is of a good quality . The best ...
Σελίδα 10
... bottle when cold . This soup may be kept for a fortnight in winter , four or five days in summer . It is particularly useful in travelling with children or invalids ; two table- spoonfuls mixed in a gill of boiling water will give you a ...
... bottle when cold . This soup may be kept for a fortnight in winter , four or five days in summer . It is particularly useful in travelling with children or invalids ; two table- spoonfuls mixed in a gill of boiling water will give you a ...
Σελίδα 33
... bottle of white Burgundy into a steamer ; when boiling , steam the truffles and serve in a napkin , without sauce . Steaming truffles requires at least an hour and a half . Water may be used instead of wine . 68. Truffes au vin ( Hors d ...
... bottle of white Burgundy into a steamer ; when boiling , steam the truffles and serve in a napkin , without sauce . Steaming truffles requires at least an hour and a half . Water may be used instead of wine . 68. Truffes au vin ( Hors d ...
Σελίδα 49
... bottle of white Burgundy and a bottle of water ( this will do for twenty - five cray fish ) , a good deal of salt and pepper . Cut four large onions and four carrots in slices ; put them into the pan with garlic , four cloves , a bunch ...
... bottle of white Burgundy and a bottle of water ( this will do for twenty - five cray fish ) , a good deal of salt and pepper . Cut four large onions and four carrots in slices ; put them into the pan with garlic , four cloves , a bunch ...
Σελίδα 50
English households. to pass it through a sieve , bottle it and put it in a cool place , in the cellar for instance ; only if you use it again for salt - water fish , you must add half a bottle of water and no salt . Some people use red ...
English households. to pass it through a sieve , bottle it and put it in a cool place , in the cellar for instance ; only if you use it again for salt - water fish , you must add half a bottle of water and no salt . Some people use red ...
Άλλες εκδόσεις - Προβολή όλων
Cookery for English Households by a French Lady English Households Δεν υπάρχει διαθέσιμη προεπισκόπηση - 2023 |
Cookery for English Households by a French Lady English Households Δεν υπάρχει διαθέσιμη προεπισκόπηση - 2019 |
Συχνά εμφανιζόμενοι όροι και φράσεις
bacon bay-leaf Beignets boil slowly boiling water Bordeaux wine bottles bread-crumbs brisk fire broth Burgundy wine Cambridge carrots chives chopped cloth cloves cold water cooked court-bouillon Cover the pan Crown 8vo cut in slices dish drain Fcap fish five minutes four ounces fresh butter garlic gherkins gill gravy gruyère cheese half a pound half an hour Hors d'œuvre hot lard juice lard large onions lemon let it boil let it remain Let the whole let them boil little salt melted milk moderate fire nutmeg olive-oil onions ounces of butter ounces of fresh ounces of pounded oven parsley Peel pound of sugar Proceed exactly puff paste remove the pan roast salt and pepper Second Edition serve shalots sieve simmer six ounces soup stir table-spoonful of flour take colour tammie thick throw thyme truffles tureen University of Cambridge veau vinegar whole boil wooden spoon yolks of eggs
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