Cookery for English households, by a French lady |
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Side 14
... serve immediately . This soup is delicious if carefully prepared ; the more variety there is in the vegetables the better it . is . An intelligent cook will soon remark that vege- tables with a strong taste , such as cabbages , turnips ...
... serve immediately . This soup is delicious if carefully prepared ; the more variety there is in the vegetables the better it . is . An intelligent cook will soon remark that vege- tables with a strong taste , such as cabbages , turnips ...
Side 18
... 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. Soupe aux romaines ( Cos - lettuce Soup ) . Proceed ...
... 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. Soupe aux romaines ( Cos - lettuce Soup ) . Proceed ...
Side 26
... serve . If water is used instead of broth , add a quarter of a pound of bacon cut in dice , and let the sauce boil for half an hour . 48. Sauce Portugaise . Set a pan in hot water , put into it two raw yolks of eggs , six ounces of ...
... serve . If water is used instead of broth , add a quarter of a pound of bacon cut in dice , and let the sauce boil for half an hour . 48. Sauce Portugaise . Set a pan in hot water , put into it two raw yolks of eggs , six ounces of ...
Side 27
... serve . 51. Sauce à la ménagère . Make a roux ( see Roux , No. 39 , page 23 ) ; add a pint of water , salt , pepper , twelve mushrooms cut in fillets , and six small carrots , also cut . Tie in a bunch a few branches of parsley , a ...
... serve . 51. Sauce à la ménagère . Make a roux ( see Roux , No. 39 , page 23 ) ; add a pint of water , salt , pepper , twelve mushrooms cut in fillets , and six small carrots , also cut . Tie in a bunch a few branches of parsley , a ...
Side 28
... serve upon thin toasts . The best composition for a matelote would be a large carp with a hard roe , a large pike ... serving it . If some of the sauce remains , it may be used to hard - boiled eggs ( see Oeufs en matelote , Index ) ...
... serve upon thin toasts . The best composition for a matelote would be a large carp with a hard roe , a large pike ... serving it . If some of the sauce remains , it may be used to hard - boiled eggs ( see Oeufs en matelote , Index ) ...
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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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