Cookery for English households, by a French lady |
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Side 8
... moderate fire . Take care to have a hole in the lid , or to put a spoon under it , to prevent it from closing hermetically . Be careful to skim the soup before it boils , else it would not be clear . When skimmed and boiling , peel and ...
... moderate fire . Take care to have a hole in the lid , or to put a spoon under it , to prevent it from closing hermetically . Be careful to skim the soup before it boils , else it would not be clear . When skimmed and boiling , peel and ...
Side 15
... moderate fire for three hours . Pass through a fine sieve . Pick the white parts of the hen off the bones , and pound them in a mortar with six almonds ( previously blanched ) and six ounces of crumb , soaked in boiling milk . Pass all ...
... moderate fire for three hours . Pass through a fine sieve . Pick the white parts of the hen off the bones , and pound them in a mortar with six almonds ( previously blanched ) and six ounces of crumb , soaked in boiling milk . Pass all ...
Side 16
... fire and put the yolks into it , stirring the hot milk with a wooden spoon . Set the pan on a very moderate fire , and keep stirring until the soup thickens and adheres to the spoon . Watch it carefully to prevent it from curdling ...
... fire and put the yolks into it , stirring the hot milk with a wooden spoon . Set the pan on a very moderate fire , and keep stirring until the soup thickens and adheres to the spoon . Watch it carefully to prevent it from curdling ...
Side 39
... moderate fire ; when melted , put the eggs into it with a little chopped parsley , salt and pepper ; let them simmer slowly for ten minutes ; add a liaison and a little scraped nutmeg . 85. Eufs farcis . Boil the eggs hard . Divide them ...
... moderate fire ; when melted , put the eggs into it with a little chopped parsley , salt and pepper ; let them simmer slowly for ten minutes ; add a liaison and a little scraped nutmeg . 85. Eufs farcis . Boil the eggs hard . Divide them ...
Side 78
... moderate fire , and serve hot , with a sauce piquante ( see No. 54 ) . The shoulder may be cooked in the same way ; either boiled or roasted . 200. Chevreuil ( Deer ) . The leg of a deer is the best part . Put it ( after larding it ) in ...
... moderate fire , and serve hot , with a sauce piquante ( see No. 54 ) . The shoulder may be cooked in the same way ; either boiled or roasted . 200. Chevreuil ( Deer ) . The leg of a deer is the best part . Put it ( after larding it ) in ...
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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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