Cookery for English households, by a French lady |
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Side 3
... choose ; the best , in my opinion , is No. 14. The charcoal being put in the middle , and the fish or meat to be fried upright , the fat does not drop on the charcoal , and so the smoky taste is avoided . I also give a design of a ...
... choose ; the best , in my opinion , is No. 14. The charcoal being put in the middle , and the fish or meat to be fried upright , the fat does not drop on the charcoal , and so the smoky taste is avoided . I also give a design of a ...
Side 9
... choose ; it is a great improvement . In the north of France , chopped chervil is also presented to each guest with the soup . If the soup were destined for invalids or infants , it would be better not to use either garlic or cloves . A ...
... choose ; it is a great improvement . In the north of France , chopped chervil is also presented to each guest with the soup . If the soup were destined for invalids or infants , it would be better not to use either garlic or cloves . A ...
Side 36
... Choose some fine large , very red tomatoes ; cut them by the middle ; take out the pips without breaking the skin ; take out the pulp and put it into a pan with four ounces of bacon cut in slices , a little garlic , a wine - glass of ...
... Choose some fine large , very red tomatoes ; cut them by the middle ; take out the pips without breaking the skin ; take out the pulp and put it into a pan with four ounces of bacon cut in slices , a little garlic , a wine - glass of ...
Side 40
... choose . The eggs should be soft and tremble when moved . The skimming - spoon used for poaching eggs is a porcelain spoon , for the eggs would adhere to metal . 87. Eufs à la neige ( Entremets ) . Take eight fresh eggs , separate the ...
... choose . The eggs should be soft and tremble when moved . The skimming - spoon used for poaching eggs is a porcelain spoon , for the eggs would adhere to metal . 87. Eufs à la neige ( Entremets ) . Take eight fresh eggs , separate the ...
Side 44
... choose . Mix it well until it begins to whiten , then whip the whites to snow - that is until they are very firm and remain in the shape you choose to give them . Mix lightly the yolks and the whites as quickly as possible . Put four ...
... choose . Mix it well until it begins to whiten , then whip the whites to snow - that is until they are very firm and remain in the shape you choose to give them . Mix lightly the yolks and the whites as quickly as possible . Put four ...
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Cookery for English Households by a French Lady English Households Ingen forhåndsvisning tilgjengelig - 2023 |
Cookery for English Households by a French Lady English Households Ingen forhåndsvisning tilgjengelig - 2019 |
Vanlige uttrykk og setninger
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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