The French Chef CookbookBantam Books, 1971 - 467 pages America's best-loved culinary expert brings together her most "magnifique" French recipes in a lavish new trade edition of her classic cookbook. The featured recipes are slightly simplified versions of the classic ones in Child's "Mastering the Art of French Cooking." of photos. Copyright © Libri GmbH. All rights reserved. |
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Page 15
... Herbs ) FOR 4 TO 6 PEOPLE A peeled hard - boiled egg in a sieve 2 to 3 Tb fresh green herbs or parsley Salt and pepper A large head of Boston lettuce or a mixture of greens , separated , washed , and dried A salad bowl 1/3 to 1/2 cup ...
... Herbs ) FOR 4 TO 6 PEOPLE A peeled hard - boiled egg in a sieve 2 to 3 Tb fresh green herbs or parsley Salt and pepper A large head of Boston lettuce or a mixture of greens , separated , washed , and dried A salad bowl 1/3 to 1/2 cup ...
Page 279
... herbs and seasonings to finish its cooking . If you are using frozen steak , let it thaw at room temperature for about an hour , or until the outside has softened slightly . Here is an example using a thick beef steak from the upper arm ...
... herbs and seasonings to finish its cooking . If you are using frozen steak , let it thaw at room temperature for about an hour , or until the outside has softened slightly . Here is an example using a thick beef steak from the upper arm ...
Page 326
... herbs , such as parsley , or parsley and tarragon , chervil , basil , or chives Place the crab meat in mixing bowl . Season to taste with lemon juice , oil , salt , pepper or Tabasco , and herbs . Toss lightly and let stand at least 20 ...
... herbs , such as parsley , or parsley and tarragon , chervil , basil , or chives Place the crab meat in mixing bowl . Season to taste with lemon juice , oil , salt , pepper or Tabasco , and herbs . Toss lightly and let stand at least 20 ...
Table des matières
Subject Guide | xxi |
Notes on Wine | xxix |
A Note on the Importance of Flour Measuring | xxxii |
Droits d'auteur | |
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Expressions et termes fréquents
1½ cups 30 minutes artichokes aspic baking dish baste bay leaf beat beef blend boiling water bottom bouillon Braised brown cake casserole chicken chilled chocolate chopped cognac cold water cooking oil cornstarch cover crêpes decorate dessert dough drain duck egg whites egg yolks eggplant fish flavor flour fresh garlic granulated sugar heavy cream herbs jelly knife layer lemon juice liquid lobster meat melted butter mixing bowl mixture mold mushrooms onions orange parsley pastry pâté peeled platter pork potatoes Preheat oven puff pastry quarts ramekins recipe refrigerate Remove from heat rice roasting salad salt and pepper sauce saucepan sautéed scallops serving dish shallots or scallions side simmer skillet sliced slowly soufflé soup spoon sprinkle steaks stir Swiss cheese tablespoon tarragon Tb butter Tb softened butter tender thick tomatoes toss tsp salt unmold veal vegetables vermouth waxed paper wine wire whip zucchini