Cookery for English households, by a French lady |
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Side 13
... roll them in wheat flour , fry them in oil or lard ( see friture , Index ) ; at the same time put your broth on a brisk fire . When your balls are all fried , put them in a tureen and pour your boiling broth upon them . 13. Soupe au ...
... roll them in wheat flour , fry them in oil or lard ( see friture , Index ) ; at the same time put your broth on a brisk fire . When your balls are all fried , put them in a tureen and pour your boiling broth upon them . 13. Soupe au ...
Side 16
... roll cut in slices . 19. Soupe aux choux , grasse ( Cabbage Soup ) . Put into a cast - iron pan half a pound of bacon , a quarter of a pound of lean ham , a German sausage , and three quarts of cold water . Put the pan on a brisk fire ...
... roll cut in slices . 19. Soupe aux choux , grasse ( Cabbage Soup ) . Put into a cast - iron pan half a pound of bacon , a quarter of a pound of lean ham , a German sausage , and three quarts of cold water . Put the pan on a brisk fire ...
Side 17
... 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 . C 23. Soupe à l'oseille ( Green Sauce Soup ) . POTAGES - SOUPS . 17.
... 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 . C 23. Soupe à l'oseille ( Green Sauce Soup ) . POTAGES - SOUPS . 17.
Side 35
... roll fried in butter ; dish it and serve the mushrooms in it . 75. Champignons au jambon ( Hors d'œuvre , déjeûner ) . Blanch your mushrooms , drain them , dip them into melted lard , roll them in crumbs , roast them before a brisk fire ...
... roll fried in butter ; dish it and serve the mushrooms in it . 75. Champignons au jambon ( Hors d'œuvre , déjeûner ) . Blanch your mushrooms , drain them , dip them into melted lard , roll them in crumbs , roast them before a brisk fire ...
Side 51
... broth ; let it boil for half an hour ; roll the snails in flour , put them in the sauce , let them remain in it for three minutes , take E 2 CRUSTACES , COQUILLAGES ( SHELL - FISH ) . 51 in spite of its opponents, I must forget my ...
... broth ; let it boil for half an hour ; roll the snails in flour , put them in the sauce , let them remain in it for three minutes , take E 2 CRUSTACES , COQUILLAGES ( SHELL - FISH ) . 51 in spite of its opponents, I must forget my ...
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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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