Cookery for English households, by a French lady |
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Side v
... keep a chef . 99 Even Monsieur Soyer's famous works are not fit for the class I speak of : his cheap book is very well for working people , and his " Gastronomic Regenerator ' may be useful to professional cooks , but it is alto- gether ...
... keep a chef . 99 Even Monsieur Soyer's famous works are not fit for the class I speak of : his cheap book is very well for working people , and his " Gastronomic Regenerator ' may be useful to professional cooks , but it is alto- gether ...
Side 6
... keep far better . I recommend the use of truffles where they are wanted ; they are not so dear as people generally think , and I have always been greatly astonished at hearing that truffles were out of the reach of moderate purses . It ...
... keep far better . I recommend the use of truffles where they are wanted ; they are not so dear as people generally think , and I have always been greatly astonished at hearing that truffles were out of the reach of moderate purses . It ...
Side 11
... keep stirring with a wooden spoon for five minutes . It is difficult to indicate the requisite quantity , for some kinds of vermicelli swell a great deal more than others , but a table - spoonful for each guest is generally sufficient ...
... keep stirring with a wooden spoon for five minutes . It is difficult to indicate the requisite quantity , for some kinds of vermicelli swell a great deal more than others , but a table - spoonful for each guest is generally sufficient ...
Side 15
... Keep it warm au bain - maric ( in hot water ) , and if it is not thick enough , add a table- spoonful of arrow - root or potato - flour . Do not let it boil from the time you mix the broth with the purée . This soup must be perfectly ...
... Keep it warm au bain - maric ( in hot water ) , and if it is not thick enough , add a table- spoonful of arrow - root or potato - flour . Do not let it boil from the time you mix the broth with the purée . This soup must be perfectly ...
Side 16
... keep stirring until the soup thickens and adheres to the spoon . Watch it carefully to prevent it from curdling . When thick enough , pour upon a French roll cut in slices . 19. Soupe aux choux , grasse ( Cabbage Soup ) . Put into a ...
... keep stirring until the soup thickens and adheres to the spoon . Watch it carefully to prevent it from curdling . When thick enough , pour upon a French roll cut in slices . 19. Soupe aux choux , grasse ( Cabbage Soup ) . Put into a ...
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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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