Cookery for English households, by a French lady |
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Side 3
... or meat to be fried upright , the fat does not drop on the charcoal , and so the smoky taste is avoided . I also give a design of a French omelette - B 2 COOKING APPARATUS , ETC. 3 ones (tinned); if they are properly cleaned...
... or meat to be fried upright , the fat does not drop on the charcoal , and so the smoky taste is avoided . I also give a design of a French omelette - B 2 COOKING APPARATUS , ETC. 3 ones (tinned); if they are properly cleaned...
Side 5
... taste ; use fresh butter . For frying , olive oil is the best of all ; but in England I found it most difficult to obtain it genuine . It must be tasted ; and if not perfectly good , it would be preferable to use fresh lard . * * Some ...
... taste ; use fresh butter . For frying , olive oil is the best of all ; but in England I found it most difficult to obtain it genuine . It must be tasted ; and if not perfectly good , it would be preferable to use fresh lard . * * Some ...
Side 6
... taste like dust . It should be of a light cream colour ; when the fingers are dipped into it , it should adhere to the skin . Macaroni , vermicelli , & c . must be of the first quality , or they would thicken the soups and lose all ...
... taste like dust . It should be of a light cream colour ; when the fingers are dipped into it , it should adhere to the skin . Macaroni , vermicelli , & c . must be of the first quality , or they would thicken the soups and lose all ...
Side 7
English households. progress in the delicacy of taste . High seasoning is a means of stimulating appetite , which in the end must prove injurious to health . The quality of good cookery does not depend upon hot seasoning , but upon a ...
English households. progress in the delicacy of taste . High seasoning is a means of stimulating appetite , which in the end must prove injurious to health . The quality of good cookery does not depend upon hot seasoning , but upon a ...
Side 14
... taste , such as cabbages , turnips , and onions , should be used in a less proportion than potatoes or green peas . 15. Soupe à l'oignon ( Onion Soup ) . Put four ounces of butter in a copper pan on a brisk fire ; peel and cut in slices ...
... taste , such as cabbages , turnips , and onions , should be used in a less proportion than potatoes or green peas . 15. Soupe à l'oignon ( Onion Soup ) . Put four ounces of butter in a copper pan on a brisk fire ; peel and cut in slices ...
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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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