Cookery for English households, by a French lady |
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Σελίδα 5
... leaf , previously dried . To vegetables and white sauces salted butter gives a rancid taste ; use fresh butter . For frying , olive oil is the best of all ; but in England I found it most difficult to obtain it genuine . It must be ...
... leaf , previously dried . To vegetables and white sauces salted butter gives a rancid taste ; use fresh butter . For frying , olive oil is the best of all ; but in England I found it most difficult to obtain it genuine . It must be ...
Σελίδα 13
... leaf , a little thyme and some parsley , salt and cayenne pepper ; fill up the pan with water , or , still better , with broth No. I. Let it boil for four hours . Pound in a mortar the ham and the flesh of the hare ; add them to the ...
... leaf , a little thyme and some parsley , salt and cayenne pepper ; fill up the pan with water , or , still better , with broth No. I. Let it boil for four hours . Pound in a mortar the ham and the flesh of the hare ; add them to the ...
Σελίδα 15
... leaves , salt and pepper ; skim before it boils , and let it remain on a moderate fire for three hours . Pass through a fine sieve . Pick the white parts of the hen off the bones , and pound them in a mortar with six almonds ...
... leaves , salt and pepper ; skim before it boils , and let it remain on a moderate fire for three hours . Pass through a fine sieve . Pick the white parts of the hen off the bones , and pound them in a mortar with six almonds ...
Σελίδα 17
... leaves of green sauce , salt and pepper . When the vegetables are perfectly tender , mash them through the moulin - à - légumes ( No. 16 , page 4 ) , put them back into the water with six ounces of fresh butter ; when boiling , add a ...
... leaves of green sauce , salt and pepper . When the vegetables are perfectly tender , mash them through the moulin - à - légumes ( No. 16 , page 4 ) , put them back into the water with six ounces of fresh butter ; when boiling , add a ...
Σελίδα 21
... leaf , a bunch of parsley and chervil , and two carrots , in two quarts of water and a quart of white wine ( not sweet wine ) . When it boils add a quarter of a pound of fresh butter , salt and pepper , and let it evaporate for half an ...
... leaf , a bunch of parsley and chervil , and two carrots , in two quarts of water and a quart of white wine ( not sweet wine ) . When it boils add a quarter of a pound of fresh butter , salt and pepper , and let it evaporate for half an ...
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
Δημοφιλή αποσπάσματα
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