Cookery for English households, by a French lady |
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Side 13
... parsley , salt and cayenne pepper ; fill up the pan with water , or , still better , with broth No. I. Let it boil for four hours . Pound in a mortar the ham and the flesh of the hare ; add them to the boiling soup , with a gill of port ...
... parsley , salt and cayenne pepper ; fill up the pan with water , or , still better , with broth No. I. Let it boil for four hours . Pound in a mortar the ham and the flesh of the hare ; add them to the boiling soup , with a gill of port ...
Side 19
... parsley , a large onion , and four ounces of butter . When the peas are tender mash them , and put them back into the water ; take out the parsley and the onion . Salt and pepper . When ready to serve add a liaison ( see Liaison , No ...
... parsley , a large onion , and four ounces of butter . When the peas are tender mash them , and put them back into the water ; take out the parsley and the onion . Salt and pepper . When ready to serve add a liaison ( see Liaison , No ...
Side 21
... parsley and chervil , and two carrots , in two quarts of water and a quart of white wine ( not sweet wine ) . When it boils add a quarter of a pound of fresh butter , salt and pepper , and let it evaporate for half an hour ; then put ...
... parsley and chervil , and two carrots , in two quarts of water and a quart of white wine ( not sweet wine ) . When it boils add a quarter of a pound of fresh butter , salt and pepper , and let it evaporate for half an hour ; then put ...
Side 23
... parsley , a table- spoonful of capers , and three table - spoonfuls of vine- gar . Tarragon vinegar is the best . Take care in making this sauce to seize the proper moment to throw in the parsley and vinegar . The parsley must be crisp ...
... parsley , a table- spoonful of capers , and three table - spoonfuls of vine- gar . Tarragon vinegar is the best . Take care in making this sauce to seize the proper moment to throw in the parsley and vinegar . The parsley must be crisp ...
Side 24
... parsley , salt and pepper . Some persons add either a chopped shalot , or a little lemon - 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 ...
... parsley , salt and pepper . Some persons add either a chopped shalot , or a little lemon - 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 ...
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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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