Cookery for English households, by a French lady |
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Side vii
... wines will , however , be found applicable to all the wines of France . I shall also point out the time when each wine ought to be served at a well - regulated dinner . Ladies don't like to cook , thinking that it might spoil the beauty ...
... wines will , however , be found applicable to all the wines of France . I shall also point out the time when each wine ought to be served at a well - regulated dinner . Ladies don't like to cook , thinking that it might spoil the beauty ...
Side 6
... Wine vinegar only is to be used . Wheat flour is the best for sauces of every de- scription . A great deal of attention must be paid to the choice of it , for if it is old it will taste like dust . It should be of a light cream colour ...
... Wine vinegar only is to be used . Wheat flour is the best for sauces of every de- scription . A great deal of attention must be paid to the choice of it , for if it is old it will taste like dust . It should be of a light cream colour ...
Side 13
... wine . After the addition of port wine , the soup must be kept hot for a quarter of an hour au bain - marie ( in boiling water ) , but it must not boil . 14. Julienne ( Vegetable Soup ) . Cut into small dice or fillets all sorts of ...
... wine . After the addition of port wine , the soup must be kept hot for a quarter of an hour au bain - marie ( in boiling water ) , but it must not boil . 14. Julienne ( Vegetable Soup ) . Cut into small dice or fillets all sorts of ...
Side 21
... wine ( not sweet wine ) . When it boils add a quarter of a pound of fresh butter , salt and pepper , and let it evaporate for half an hour ; then put twenty fine cray - fish into it ( previously drawn ) and let them boil until they ...
... wine ( not sweet wine ) . When it boils add a quarter of a pound of fresh butter , salt and pepper , and let it evaporate for half an hour ; then put twenty fine cray - fish into it ( previously drawn ) and let them boil until they ...
Side 27
... wine , either red or white ( red is the best in my opinion ) , salt and pepper , a bunch of parsley , a branch of celery , four carrots cut by the middle , two laurel- leaves , some garlic , five cloves , a little thyme , four truffles ...
... wine , either red or white ( red is the best in my opinion ) , salt and pepper , a bunch of parsley , a branch of celery , four carrots cut by the middle , two laurel- leaves , some garlic , five cloves , a little thyme , four truffles ...
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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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