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Sauces COLD SAUCES Cumberland sauce is certainly one of our most delicious
sauces. What basis there is for the story that it was named after Ernest, Duke of
Cumberland, that brother of George IV's who became the last independent ruler ...
of a sauce so very alien to French cooking? Evidently. At any rate another great
chef and writer of French birth, Alexis Soyer, had in fact preceded his compatriots
by fifty years. What is without doubt Cumberland sauce, although a rather ...
I CUMBERLAND SAUCE This best of all sauces for cold meat - ham, pressed
beef, tongue, venison, boar's head or pork brawn - can be made in small
quantities and in a quick and economical way as follows: With a potato parer cut
the rind, ...
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LibraryThing ReviewAvis d'utilisateur - Carrie.deSilva - LibraryThing
There was quite a lull after Elizabeth David's (1913 - 1992) prodigious output in the 1950s, then this volume appeared in 1970. Although titled English Kitchen, the history of imports coming along ... Consulter l'avis complet
LibraryThing ReviewAvis d'utilisateur - tonysomerset - LibraryThing
Ultimately an irritating and lazy book, promises so much then fails to deliver. It starts on a high as in her usual very readable style of regaling us with the history and other antedotes about the ... Consulter l'avis complet
Aromat1c herbs dr1ed or fresh
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