Cookery for English Households. By a French Lady1864 |
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Side vii
... wine district , I am better qualified to speak about Burgundy than Bordeaux . My general directions for the care of wines will , however , be found applicable to all the wines of France . I shall also point out the time when each wine ...
... wine district , I am better qualified to speak about Burgundy than Bordeaux . My general directions for the care of wines will , however , be found applicable to all the wines of France . I shall also point out the time when each wine ...
Side 53
... wine - glass of white Burgundy or white Bordeaux ; let it boil slowly for half an hour . Take the pan off the fire and dish the frogs ; take the parsley , thyme and bay - leaf out of the pan ; add a liaison to the sauce ( see Liaison ...
... wine - glass of white Burgundy or white Bordeaux ; let it boil slowly for half an hour . Take the pan off the fire and dish the frogs ; take the parsley , thyme and bay - leaf out of the pan ; add a liaison to the sauce ( see Liaison ...
Side 54
... Bordeaux , but milk is preferable ; the flesh of fish boiled in milk is more ` savoury , and whiter than that of fish boiled in wine ) . until it begins to boil ; then Put it on a brisk fire put the fish into it ; remove the pan to the ...
... Bordeaux , but milk is preferable ; the flesh of fish boiled in milk is more ` savoury , and whiter than that of fish boiled in wine ) . until it begins to boil ; then Put it on a brisk fire put the fish into it ; remove the pan to the ...
Side 73
187. Perche au bleu ( Perch Boiled in Wine ) . Boil them in a court - bouillon ( see No. 118 ) , only use red Burgundy or Bordeaux wine instead of water . When cold , serve with a mayonnaise ( see No. 61 ) . 188. Perches frites ( Perch ...
187. Perche au bleu ( Perch Boiled in Wine ) . Boil them in a court - bouillon ( see No. 118 ) , only use red Burgundy or Bordeaux wine instead of water . When cold , serve with a mayonnaise ( see No. 61 ) . 188. Perches frites ( Perch ...
Side 74
... Bordeaux wine , enough to cover the bits of fish ; two large onions and carrots cut in slices , a branch of thyme , two bay - leaves , four ounces of butter , three cloves , salt , and pepper . Let it simmer slowly until nearly done ...
... Bordeaux wine , enough to cover the bits of fish ; two large onions and carrots cut in slices , a branch of thyme , two bay - leaves , four ounces of butter , three cloves , salt , and pepper . Let it simmer slowly until nearly done ...
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Vanlige uttrykk og setninger
bacon bay-leaf Beignets boil slowly boiling water Bordeaux wine bottles bread-crumbs brisk fire broth Burgundy wine carrots chives chopped cloves cold water cooked court-bouillon Cover the pan custard cut in slices cutlets deep dish dish drain fish five minutes four ounces fresh butter garlic gherkins gill gravy gruyère cheese half a pound half a tumbler 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 milk moderate fire nutmeg olive-oil onions ounces of butter ounces of fresh ounces of pounded oven pan and let parsley Peel potatoes Proceed exactly puff paste remoulade remove the pan roast salt and pepper serve shalots sieve simmer six ounces slow fire soup stir syrup table-spoonful of flour take colour thick throw thyme truffles tumbler tureen veal veau vinegar whole boil wooden spoon yolks of eggs