Cookery for English households, by a French lady |
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Side v
... cooks , but it is alto- gether impracticable in a modest household . Without mentioning his " Celestial and Terrestrial Cream of Great Britain , " in which he recommends you to deposit a smile of the Duchess of Sutherland , a lesson ...
... cooks , but it is alto- gether impracticable in a modest household . Without mentioning his " Celestial and Terrestrial Cream of Great Britain , " in which he recommends you to deposit a smile of the Duchess of Sutherland , a lesson ...
Side vi
... cooks the defects they find in their ways of cooking , and to give them the means of improving , or for ladies who would under- take occasionally to prepare some dishes requiring either more care or more intelligence than a common cook ...
... cooks the defects they find in their ways of cooking , and to give them the means of improving , or for ladies who would under- take occasionally to prepare some dishes requiring either more care or more intelligence than a common cook ...
Side 2
... cooked and served in the same dish . In houses where there are no silver dishes , they use copper * I have seen exactly the contrary recommendation in an English cookery book ; but I speak from personal experience . If you use tinned ...
... cooked and served in the same dish . In houses where there are no silver dishes , they use copper * I have seen exactly the contrary recommendation in an English cookery book ; but I speak from personal experience . If you use tinned ...
Side 32
... cooked . If you peel the truffles you may preserve the peel in olive - oil until wanted ; it may be used pounded in all sorts of sauces and stuffings . 67. Truffes au naturel ( Hors d'œuvre ) . Put 32 HOUSEHOLD COOKERY .
... cooked . If you peel the truffles you may preserve the peel in olive - oil until wanted ; it may be used pounded in all sorts of sauces and stuffings . 67. Truffes au naturel ( Hors d'œuvre ) . Put 32 HOUSEHOLD COOKERY .
Side 43
... them with the upper . 94. Omelette à la viande . Chop some cold meat , either mutton , veal , beef , poultry , or game ( previously cooked ) , with half of a shalot and a little parsley , add it to the CEUFS ( EGGS ) . 43.
... them with the upper . 94. Omelette à la viande . Chop some cold meat , either mutton , veal , beef , poultry , or game ( previously cooked ) , with half of a shalot and a little parsley , add it to the CEUFS ( EGGS ) . 43.
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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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