Cookery for English households, by a French lady |
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Side 8
... boils , else it would not be clear . When skimmed and boiling , peel and cut down the middle two or three carrots ... boil very slowly and equally for six or seven hours . When ready to be served , colour it with a little burnt onion ...
... boils , else it would not be clear . When skimmed and boiling , peel and cut down the middle two or three carrots ... boil very slowly and equally for six or seven hours . When ready to be served , colour it with a little burnt onion ...
Side 12
... boiling , pour it slowly into your tapioca , stirring it briskly all the time ; then put it back into the pan and let it boil for five minutes . Never stop stirring . Arrow - root , potato - flour , barley , sago , & c . must be boiled ...
... boiling , pour it slowly into your tapioca , stirring it briskly all the time ; then put it back into the pan and let it boil for five minutes . Never stop stirring . Arrow - root , potato - flour , barley , sago , & c . must be boiled ...
Side 14
... boiling ; then stirring it with one hand , pour slowly into it your liaison of eggs and cream , and serve immediately . This soup is delicious if carefully prepared ; the more variety there is in the vegetables the better it . is . An ...
... boiling ; then stirring it with one hand , pour slowly into it your liaison of eggs and cream , and serve immediately . This soup is delicious if carefully prepared ; the more variety there is in the vegetables the better it . is . An ...
Side 22
... boiled eggs , and fish . They are particularly useful and ... slowly and gradually into it a tumbler of hot water ( not boiling ) , stirring all the time ; salt and pepper ( white pepper ) ; when transparent add a liaison ; do not let it boil ...
... boiled eggs , and fish . They are particularly useful and ... slowly and gradually into it a tumbler of hot water ( not boiling ) , stirring all the time ; salt and pepper ( white pepper ) ; when transparent add a liaison ; do not let it boil ...
Side 25
... boil for a quarter of an hour . When ready , take the pan off the fire and mix a spoonful of mustard and a spoonful ... simmer for five minutes on a slow fire , then add a pint of water . Let it boil slowly for two hours ; pass through a ...
... boil for a quarter of an hour . When ready , take the pan off the fire and mix a spoonful of mustard and a spoonful ... simmer for five minutes on a slow fire , then add a pint of water . Let it boil slowly for two hours ; pass through a ...
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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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