Cookery for English households, by a French lady |
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Side vi
... 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 could give . This book is practical , and therefore avoids ...
... 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 could give . This book is practical , and therefore avoids ...
Side 3
... give a sketch of a French rotissoire and of a tourne - broche for roasting , without insisting upon their usefulness ; they are very convenient , but the English roast so well that to give them any advice on the subject would be ...
... give a sketch of a French rotissoire and of a tourne - broche for roasting , without insisting upon their usefulness ; they are very convenient , but the English roast so well that to give them any advice on the subject would be ...
Side 4
English households. I also give a design of a French omelette - pan , or poêle as called in French , No. 15 ; it is different from the English frying - pan in the curve of its ring , which allows the omelette to be easily dished . No. 16 ...
English households. I also give a design of a French omelette - pan , or poêle as called in French , No. 15 ; it is different from the English frying - pan in the curve of its ring , which allows the omelette to be easily dished . No. 16 ...
Side 5
... gives a rancid taste ; use fresh butter . For frying , olive oil is the best of all ; but in England I found it most difficult to obtain it genuine . It must be tasted ... give the preference to the finest INGREDIENTS . 5 CHAPTER II. ...
... gives a rancid taste ; use fresh butter . For frying , olive oil is the best of all ; but in England I found it most difficult to obtain it genuine . It must be tasted ... give the preference to the finest INGREDIENTS . 5 CHAPTER II. ...
Side 6
English households. For preserves , always give the preference to the finest sugar ; there will be less scum and the preserves will look and keep far better . I recommend the use of truffles where they are wanted ; they are not so dear ...
English households. For preserves , always give the preference to the finest sugar ; there will be less scum and the preserves will look and keep far better . I recommend the use of truffles where they are wanted ; they are not so dear ...
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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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