Cookery for English households, by a French lady |
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Side 3
... potatoes ; No. 9 , for cutting vegetables in the shape of olives , & c . No. 10 , vide - pommes , to take out the inside of apples . No. II , gaufrier , a cake - mould . A number of graduated lardoires , No. 12 , are also required for ...
... potatoes ; No. 9 , for cutting vegetables in the shape of olives , & c . No. 10 , vide - pommes , to take out the inside of apples . No. II , gaufrier , a cake - mould . A number of graduated lardoires , No. 12 , are also required for ...
Side 5
... potatoes in moderate quantity , say for six people , about two pounds of lard are required ; but when the potatoes ( or anything else ) have been fried , the lard is poured into an earthen jar , to be used again and again till the end ...
... potatoes in moderate quantity , say for six people , about two pounds of lard are required ; but when the potatoes ( or anything else ) have been fried , the lard is poured into an earthen jar , to be used again and again till the end ...
Side 12
... potato - flour , barley , sago , & c . must be boiled like tapioca . II . Crécy grasse . Put into a pan some trimmings of ... potatoes . Let it boil until the vegetables are perfectly tender ; then take them out of the pan and mash them ...
... potato - flour , barley , sago , & c . must be boiled like tapioca . II . Crécy grasse . Put into a pan some trimmings of ... potatoes . Let it boil until the vegetables are perfectly tender ; then take them out of the pan and mash them ...
Side 13
... fillets all sorts of vegetables ( fresh ) , carrots , turnips , lettuces , cabbages , French beans , potatoes , peas , cauliflowers , onions , & c . and a little chervil . Put a quarter of a pound of POTAGES - SOUPS . 13.
... fillets all sorts of vegetables ( fresh ) , carrots , turnips , lettuces , cabbages , French beans , potatoes , peas , cauliflowers , onions , & c . and a little chervil . Put a quarter of a pound of POTAGES - SOUPS . 13.
Side 14
... potatoes or green peas . 15. Soupe à l'oignon ( Onion Soup ) . Put four 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 ...
... potatoes or green peas . 15. Soupe à l'oignon ( Onion Soup ) . Put four 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 ...
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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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