Cookery for English households, by a French lady |
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Side 6
... sufficient to flavour a dish , if it is of a good quality . The best truffles are purple and highly flavoured ; another very good kind is large , black , and rough . These last present , when cut , a marbled appearance . White truffles ...
... sufficient to flavour a dish , if it is of a good quality . The best truffles are purple and highly flavoured ; another very good kind is large , black , and rough . These last present , when cut , a marbled appearance . White truffles ...
Side 10
... sufficient con- sistency ; pass through a sieve and bottle when cold . This soup may be kept for a fortnight in winter , four or five days in summer . It is particularly useful in travelling with children or invalids ; two table ...
... sufficient con- sistency ; pass through a sieve and bottle when cold . This soup may be kept for a fortnight in winter , four or five days in summer . It is particularly useful in travelling with children or invalids ; two table ...
Side 11
... sufficient . Vermicelli with milk has to be boiled exactly in the same manner ; using milk instead of broth , and adding a little sugar and essence of lemon - peel , vanilla , or any other flavour . 7. Semoule ( Semolina ) . Exactly ...
... sufficient . Vermicelli with milk has to be boiled exactly in the same manner ; using milk instead of broth , and adding a little sugar and essence of lemon - peel , vanilla , or any other flavour . 7. Semoule ( Semolina ) . Exactly ...
Side 17
... sufficient number of layers to thicken the soup which you pour upon them . 21. Soupe aux choux , au maigre ( another Cabbage Soup ) . In three quarts of cold water put two cabbages , two potatoes , two carrots , a handful of French ...
... sufficient number of layers to thicken the soup which you pour upon them . 21. Soupe aux choux , au maigre ( another Cabbage Soup ) . In three quarts of cold water put two cabbages , two potatoes , two carrots , a handful of French ...
Side 22
... sufficient to make it . Capers may be added if the sauce is used to fish or roasted meat ; nutmeg if used to vegetables or eggs . 38. Sauce blonde . Proceed as you would for roux ( see Roux , No. 39 , page 23 ) , and when it is ready ...
... sufficient to make it . Capers may be added if the sauce is used to fish or roasted meat ; nutmeg if used to vegetables or eggs . 38. Sauce blonde . Proceed as you would for roux ( see Roux , No. 39 , page 23 ) , and when it is ready ...
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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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