Cookery for English households, by a French lady |
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Side 9
... hour and a half rather briskly , then pour it upon the bread . This soup is not so delicate as No. 1 , but it is still very good ; it may be used like No. 1 , in all sorts of sauces , instead of the costly velouté and suprême sauces ...
... hour and a half rather briskly , then pour it upon the bread . This soup is not so delicate as No. 1 , but it is still very good ; it may be used like No. 1 , in all sorts of sauces , instead of the costly velouté and suprême sauces ...
Side 10
... hours . 5. Riz au gras ( Rice Soup ) . Wash carefully your rice in two or three waters , and use about a dessert ... hour . If you do so , your rice will be very good , but your soup will be pale and not clear . If be clear , boil ...
... hours . 5. Riz au gras ( Rice Soup ) . Wash carefully your rice in two or three waters , and use about a dessert ... hour . If you do so , your rice will be very good , but your soup will be pale and not clear . If be clear , boil ...
Side 13
... hours . Pound in a mortar the ham and the flesh of the hare ; add them to the boiling soup , with a gill of port wine . After the addition of port wine , the soup must be kept hot for a quarter of an hour au bain - marie ( in boiling ...
... hours . Pound in a mortar the ham and the flesh of the hare ; add them to the boiling soup , with a gill of port wine . After the addition of port wine , the soup must be kept hot for a quarter of an hour au bain - marie ( in boiling ...
Side 17
... hour and a half ; add then a quarter of a pound of butter . When the vegetables are tender , add a gill of milk , and when boiling serve upon fried croutons ( see Crou- tons , page 32 ) . 22. Soupe à la purée de légumes . Have two ...
... hour and a half ; add then a quarter of a pound of butter . When the vegetables are tender , add a gill of milk , and when boiling serve upon fried croutons ( see Crou- tons , page 32 ) . 22. Soupe à la purée de légumes . Have two ...
Side 20
... hour , stirring it frequently , and keeping the lid on the pan . When the vegetable- marrow is tender , rub it ... hours , with- out ever stirring it . Mash through a fine sieve , add a quarter of a pound of perfectly fresh butter , very ...
... hour , stirring it frequently , and keeping the lid on the pan . When the vegetable- marrow is tender , rub it ... hours , with- out ever stirring it . Mash through a fine sieve , add a quarter of a pound of perfectly fresh butter , very ...
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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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