Cookery for English households, by a French lady |
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Side 29
... gherkins and a spoonful of vinegar . If this sauce should be destined for delicate per- sons , it would be well to pass it through a sieve before adding the gherkins and vinegar . 55. Autre sauce piquante . In a wine - glass of vinegar ...
... gherkins and a spoonful of vinegar . If this sauce should be destined for delicate per- sons , it would be well to pass it through a sieve before adding the gherkins and vinegar . 55. Autre sauce piquante . In a wine - glass of vinegar ...
Side 31
... gherkins pounded in a mortar . I generally chop all the ingredients together and pound them afterwards ; the sauce is then of a light- green colour . 63. Sauce ravigote . Pound in a mortar two branches of parsley , as much chervil ...
... gherkins pounded in a mortar . I generally chop all the ingredients together and pound them afterwards ; the sauce is then of a light- green colour . 63. Sauce ravigote . Pound in a mortar two branches of parsley , as much chervil ...
Side 94
... gherkins ; add them to the sauce . the whole boil for two minutes , and serve . Let This way is particularly good for young fowls , which are generally too lean to be roasted . 240. Poulet en daube . See Bœuf à l'étuvée , 94 HOUSEHOLD ...
... gherkins ; add them to the sauce . the whole boil for two minutes , and serve . Let This way is particularly good for young fowls , which are generally too lean to be roasted . 240. Poulet en daube . See Bœuf à l'étuvée , 94 HOUSEHOLD ...
Side 103
... rather fast until they are done ; then add some gherkins cut in slices , and a table- spoonful of vinegar , and serve . A quarter of an hour is sufficient . 265. Côtelettes de porc en papillotes ( Another way ) PORC - PORK . 103.
... rather fast until they are done ; then add some gherkins cut in slices , and a table- spoonful of vinegar , and serve . A quarter of an hour is sufficient . 265. Côtelettes de porc en papillotes ( Another way ) PORC - PORK . 103.
Side 104
... gherkins ; let them boil for two minutes , and serve . 267. Côtelettes de porc aux truffes ( Cutlets with Truffles ) . Proceed as above , only do not put any thyme with the cutlets ; and use white Burgundy or Bordeaux wine instead of ...
... gherkins ; let them boil for two minutes , and serve . 267. Côtelettes de porc aux truffes ( Cutlets with Truffles ) . Proceed as above , only do not put any thyme with the cutlets ; and use white Burgundy or Bordeaux wine instead 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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