Cookery for English households, by a French lady |
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Side 24
... juice , or vinegar . 42. Sauce blanche d'oignons . Cut in fillets a dozen of onions , put them into a pan with a quarter of a pound of butter , cover the pan and set it on a slow fire ; stir from time to time for half an hour ; then add ...
... juice , or vinegar . 42. Sauce blanche d'oignons . Cut in fillets a dozen of onions , put them into a pan with a quarter of a pound of butter , cover the pan and set it on a slow fire ; stir from time to time for half an hour ; then add ...
Side 26
... juice , some salt and pepper . Beat the whole for three minutes with a wooden spoon , and serve immediately . 49. Sauce à la Sainte Ménéhould . In four ounces of butter mix a spoonful of flour ; add a pint of milk , ten mushrooms cut in ...
... juice , some salt and pepper . Beat the whole for three minutes with a wooden spoon , and serve immediately . 49. Sauce à la Sainte Ménéhould . In four ounces of butter mix a spoonful of flour ; add a pint of milk , ten mushrooms cut in ...
Side 29
... juice of a lemon . This sauce is very hot , and unfit for delicate stomachs ; it is often difficult to digest , whilst No. 54 may be used in its stead without any danger . 56. Sauce tomate ( Tomato Sauce ) . Take eight large tomatoes ...
... juice of a lemon . This sauce is very hot , and unfit for delicate stomachs ; it is often difficult to digest , whilst No. 54 may be used in its stead without any danger . 56. Sauce tomate ( Tomato Sauce ) . Take eight large tomatoes ...
Side 33
... a pan with a spoonful of olive - oil ; add a little pounded garlic , salt and pepper ; let it simmer on a slow fire for half an hour ; when ready , add a little lemon - juice . D 71. Truffes en ragout ( Hors d'œuvre , déjeûner ) SAUCES .
... a pan with a spoonful of olive - oil ; add a little pounded garlic , salt and pepper ; let it simmer on a slow fire for half an hour ; when ready , add a little lemon - juice . D 71. Truffes en ragout ( Hors d'œuvre , déjeûner ) SAUCES .
Side 34
... juice , at least for half an hour before using them ; their taste is quite as good , and it keeps them white . 72. Champignons en ragout ( Hors d'œuvre , déjeûner ) . Peel a pound of mushrooms , and after cutting them by the middle put ...
... juice , at least for half an hour before using them ; their taste is quite as good , and it keeps them white . 72. Champignons en ragout ( Hors d'œuvre , déjeûner ) . Peel a pound of mushrooms , and after cutting them by the middle put ...
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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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