Cookery for English households, by a French lady |
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Side 187
... syrup run through it . Wrap up two or three cherries in a large wafer , just moist , and do the same until you have a sufficient quantity of prepared cherries , then dip them in the batter given in No. 466 , page 186 , and fry them in ...
... syrup run through it . Wrap up two or three cherries in a large wafer , just moist , and do the same until you have a sufficient quantity of prepared cherries , then dip them in the batter given in No. 466 , page 186 , and fry them in ...
Side 214
... syrup , and when the tart is baked pour the syrup upon it . If you use pears , they should be previously cooked ( see Compote de poires , Index ) . · If you use apples , cook them first in marmalade ( as for Charlotte , No. 479 , page ...
... syrup , and when the tart is baked pour the syrup upon it . If you use pears , they should be previously cooked ( see Compote de poires , Index ) . · If you use apples , cook them first in marmalade ( as for Charlotte , No. 479 , page ...
Side 221
... syrup of sugar , second degree ( see Index ) ; add to it a wine- glassful of kirsch or rum ; dip a soft paste - brush into the syrup and lay it upon the savarin ; repeat the same operation until the cake has absorbed all the syrup ...
... syrup of sugar , second degree ( see Index ) ; add to it a wine- glassful of kirsch or rum ; dip a soft paste - brush into the syrup and lay it upon the savarin ; repeat the same operation until the cake has absorbed all the syrup ...
Side 237
... syrup boil for five minutes , throw the apricots into it and let them boil until you can easily run a needle through them . Take them out . Squeeze the juice of an orange into the syrup and let it boil until it is of a proper thickness ...
... syrup boil for five minutes , throw the apricots into it and let them boil until you can easily run a needle through them . Take them out . Squeeze the juice of an orange into the syrup and let it boil until it is of a proper thickness ...
Side 238
... syrup of sugar au petit boulé ( see Ist degree , page 251 ) , and throw the greengages into it ( having drained them previously ) ; let them boil until they begin to soften ; take them out ; let the syrup boil to a proper thick- ness ...
... syrup of sugar au petit boulé ( see Ist degree , page 251 ) , and throw the greengages into it ( having drained them previously ) ; let them boil until they begin to soften ; take them out ; let the syrup boil to a proper thick- ness ...
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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
Populære avsnitt
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