Cookery for English households, by a French lady |
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Side 12
... salt and pepper ; add twelve large carrots , six onions , five cloves , two large potatoes . Let it boil until the vegetables are perfectly tender ; then take them out of the pan and mash them through a fine sieve . Mix them with the ...
... salt and pepper ; add twelve large carrots , six onions , five cloves , two large potatoes . Let it boil until the vegetables are perfectly tender ; then take them out of the pan and mash them through a fine sieve . Mix them with the ...
Side 14
... salt and pepper . Cover your pan with the lid , and let the soup boil until the vegetables are perfectly tender ; then put two spoonfuls of rice into the soup . Mix two yolks of eggs with a small quantity of milk ; pass through a silk ...
... salt and pepper . Cover your pan with the lid , and let the soup boil until the vegetables are perfectly tender ; then put two spoonfuls of rice into the soup . Mix two yolks of eggs with a small quantity of milk ; pass through a silk ...
Side 15
... salt and pepper ; skim before it boils , and let it remain on a 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 ...
... salt and pepper ; skim before it boils , and let it remain on a 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 ...
Side 17
... salt and pepper . Let it boil quickly for an hour and a half ; add then a quarter of a pound of butter . When the vegetables are tender , add a gill of milk , and when boiling serve upon fried croutons ( see Crou- tons , page 32 ) . 22 ...
... salt and pepper . Let it boil quickly for an hour and a half ; add then a quarter of a pound of butter . When the vegetables are tender , add a gill of milk , and when boiling serve upon fried croutons ( see Crou- tons , page 32 ) . 22 ...
Side 18
... Salt and pepper , When it boils , add a liaison , and serve upon fried croutons ( see Liaison , No. 66 ) . 24. Soupe aux laitues ( Lettuce Soup ) . Proceed exactly as you would for No. 23 , using lettuces instead of green sauce . 25 ...
... Salt and pepper , When it boils , add a liaison , and serve upon fried croutons ( see Liaison , No. 66 ) . 24. Soupe aux laitues ( Lettuce Soup ) . Proceed exactly as you would for No. 23 , using lettuces instead of green sauce . 25 ...
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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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