Cookery for English households, by a French lady |
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Side 14
... four ounces of butter in a copper pan on a brisk fire ; peel and cut in slices two large onions ; put them into the pan ; stir them until they become very brown ; add a table - spoonful of flour , mix it well with the butter and onions ...
... four ounces of butter in a copper pan on a brisk fire ; peel and cut in slices two large onions ; put them into the pan ; stir them until they become very brown ; add a table - spoonful of flour , mix it well with the butter and onions ...
Side 19
... four ounces of butter . When the peas are tender mash them , and put them back into the water ; take out the parsley and the onion . Salt and pepper . When ready to serve add a liaison ( see Liaison , No. 66 ) , and three spoonfuls of ...
... four ounces of butter . When the peas are tender mash them , and put them back into the water ; take out the parsley and the onion . Salt and pepper . When ready to serve add a liaison ( see Liaison , No. 66 ) , and three spoonfuls of ...
Side 22
English households. CHAPTER IV . SAUCES . SAUCES made separately are generally used to roasted meat , roasted game ... four ounces of perfectly fresh butter , melt it and mix with it a spoonful of flour , without letting it take colour ...
English households. CHAPTER IV . SAUCES . SAUCES made separately are generally used to roasted meat , roasted game ... four ounces of perfectly fresh butter , melt it and mix with it a spoonful of flour , without letting it take colour ...
Side 23
... four ounces of butter add a spoonful of flour , stir it constantly on a brisk fire until it becomes of a light brown ; cover the pan and let it remain for half an hour on hot cinders ; then add a tumbler of hot water , salt and pepper ...
... four ounces of butter add a spoonful of flour , stir it constantly on a brisk fire until it becomes of a light brown ; cover the pan and let it remain for half an hour on hot cinders ; then add a tumbler of hot water , salt and pepper ...
Side 25
... four ounces of butter ; when brown add a spoonful of flour ; mix well ; pour into it a gill of warm water ; salt and pepper . Let the whole boil for a quarter of an hour . When ready , take the pan off the fire and mix a spoonful of ...
... four ounces of butter ; when brown add a spoonful of flour ; mix well ; pour into it a gill of warm water ; salt and pepper . Let the whole boil for a quarter of an hour . When ready , take the pan off the fire and mix a spoonful of ...
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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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