Fish CookeryPenguin, 1975 - 423 pages Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish. |
À l'intérieur du livre
Résultats 1-3 sur 78
Page 92
... skin it for you , and grab the skin before he throws it into the waste bucket ; this will give you the opportunity of asking him for the bones and skin of other flat - fish which he has filletted already , so that you have the all ...
... skin it for you , and grab the skin before he throws it into the waste bucket ; this will give you the opportunity of asking him for the bones and skin of other flat - fish which he has filletted already , so that you have the all ...
Page 221
... skin and bone which will have the effect of dividing each steak into two ' comma ' shapes . Place them on a wire ... skin . Un- hurried coolness takes care of the first problem : for the other , place the fish on a sheet of damp ...
... skin and bone which will have the effect of dividing each steak into two ' comma ' shapes . Place them on a wire ... skin . Un- hurried coolness takes care of the first problem : for the other , place the fish on a sheet of damp ...
Page 345
... skin uppermost With the head towards you , lift up the skin from half of the kipper by running the point of the knife along the edge and fold the skin back . This exposes the flesh on top of the bones , and it is quite easy to remove it ...
... skin uppermost With the head towards you , lift up the skin from half of the kipper by running the point of the knife along the edge and fold the skin back . This exposes the flesh on top of the bones , and it is quite easy to remove it ...
Table des matières
Introduction | 9 |
CourtBouillons Sauces and Butters | 15 |
Fish Stews and Soups | 62 |
Droits d'auteur | |
8 autres sections non affichées
Expressions et termes fréquents
anchovies baked bay leaf béchamel béchamel sauce beurre beurre manié black pepper boil bones bouquet garni bread breadcrumbs brown carp caviare chopped parsley clams cloves garlic cooked cookery court-bouillon crab crawfish delicious dogfish dry white wine egg yolks fairly hot oven fillets fish flat-fish flavour French fresh fried frying garlic garnish grey mullet grill gurnard haddock halibut heat herbs hot oven mark ingredients John Dory kipper lemon juice lemon quarters lightly liquid liquor lobster mackerel mayonnaise meat melted butter milk minutes mixture monkfish mushrooms mussels mustard olive oil onion oysters parsley pastry peeled pieces pint pompano potatoes prawns recipe roes salad salmon sauce scallops sea bass sea bream serving dish shad shallot shellfish shells shrimps simmer skate skin slices smoked sole soup sprinkle squid steaks stew stir stuffing tablespoons tarragon taste teaspoon thick cream tomatoes trout tunny turbot