Cookery for English households, by a French lady |
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Side 14
... ounces of butter in a copper pan on a brisk fire ; peel and cut in slices two large onions ; put them into the pan ; stir them until they become very brown ; add a table - spoonful of flour , mix it well with the butter and onions ...
... ounces of butter in a copper pan on a brisk fire ; peel and cut in slices two large onions ; put them into the pan ; stir them until they become very brown ; add a table - spoonful of flour , mix it well with the butter and onions ...
Side 15
... ounces of butter into a pan , with two large onions cut in thin slices ; when the onions are of a golden colour , add a table - spoonful of flour ; mix . Fill up the pan with milk , and when it boils add three or four spoonfuls of well ...
... ounces of butter into a pan , with two large onions cut in thin slices ; when the onions are of a golden colour , add a table - spoonful of flour ; mix . Fill up the pan with milk , and when it boils add three or four spoonfuls of well ...
Side 17
... ounces of fresh butter ; when boiling , add a liaison ( see Liaison , No. 66 , page 32 ) , and pour upon a French roll or fried croutons . Rice may be used instead of either . с 23. Soupe à l'oseille ( Green Sauce Soup ) . POTAGES ...
... ounces of fresh butter ; when boiling , add a liaison ( see Liaison , No. 66 , page 32 ) , and pour upon a French roll or fried croutons . Rice may be used instead of either . с 23. Soupe à l'oseille ( Green Sauce Soup ) . POTAGES ...
Side 18
... ounces of fresh butter , and a gill of milk . When boiling , add a liaison , and serve with fried crou- tons ( see Liaison , No. 66 ) . This soup is extremely delicate if rice is used in- stead of croutons . If the turnips have too ...
... ounces of fresh butter , and a gill of milk . When boiling , add a liaison , and serve with fried crou- tons ( see Liaison , No. 66 ) . This soup is extremely delicate if rice is used in- stead of croutons . If the turnips have too ...
Side 22
... ounces of perfectly fresh butter , melt it and mix with it a spoonful of flour , without letting it take colour ; pour slowly and gradually into it a tumbler of hot water ( not boiling ) , stirring all the time ; salt and pepper ( white ...
... ounces of perfectly fresh butter , melt it and mix with it a spoonful of flour , without letting it take colour ; pour slowly and gradually into it a tumbler of hot water ( not boiling ) , stirring all the time ; salt and pepper ( white ...
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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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