Cookery for English households, by a French lady |
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Side 39
... turn the eggs re- peatedly in the sauce and serve . 84. Eufs à la poulette . Boil the eggs hard . Put a quarter of a pound of butter into a pan on a moderate fire ; when melted , put the eggs into it with a little chopped parsley , salt ...
... turn the eggs re- peatedly in the sauce and serve . 84. Eufs à la poulette . Boil the eggs hard . Put a quarter of a pound of butter into a pan on a moderate fire ; when melted , put the eggs into it with a little chopped parsley , salt ...
Side 41
... turn them on the other side . When done , take them out of the pan and lay them upon a dish . Do exactly the same until you have used all the whites , then break the yolks and mix them with a spoonful of cold milk . Take the pan off the ...
... turn them on the other side . When done , take them out of the pan and lay them upon a dish . Do exactly the same until you have used all the whites , then break the yolks and mix them with a spoonful of cold milk . Take the pan off the ...
Side 42
... turn the other part quickly upon it , so as to double it . To A good precaution to take to insure success in the confection of omelettes , is to have a frying - pan on purpose , and never to allow the cook to use it for any- thing else ...
... turn the other part quickly upon it , so as to double it . To A good precaution to take to insure success in the confection of omelettes , is to have a frying - pan on purpose , and never to allow the cook to use it for any- thing else ...
Side 57
... turn them on the other with a skimming - spoon ; then take them out , drain them , and serve them upon parsley , and squeeze over them the juice of a lemon . 124. Soles au gratin ( Another way ) . Put in a copper , or silver dish ...
... turn them on the other with a skimming - spoon ; then take them out , drain them , and serve them upon parsley , and squeeze over them the juice of a lemon . 124. Soles au gratin ( Another way ) . Put in a copper , or silver dish ...
Side 64
... turn them three or four times over . Take them out of the dish , and , without wiping them , put them on the gridiron on a very slow fire . When ready , serve with a sauce aux câpres ( see No. 37 ) . Instead of putting them on the ...
... turn them three or four times over . Take them out of the dish , and , without wiping them , put them on the gridiron on a very slow fire . When ready , serve with a sauce aux câpres ( see No. 37 ) . Instead of putting them on the ...
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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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