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Put them in a bowl with 4 tablespoons of redcurrant jelly, a heaped teaspoon of
yellow Dijon mustard, a little freshly milled pepper, a pinch of salt and optionally a
sprinkling of ground ginger. Place this bowl over a saucepan of water, and heat, ...
When the jelly is liquid and smooth add the cherries and the cinnamon. Serve
cold. When using commercial redcurrant jelly for sauces it is often necessary, or
at any rate desirable, to sieve it after it has melted and before adding the solid ...
... BRAWN OR PIG BRAWN Brawn, like boar's head (seethe Soyer description on
page 184) was one of the dishes which seems always to have called for
ceremonial decoration, garlands of bayleaves, gilded rosemary and aspic jelly.
Avis des internautes - Rédiger un commentaire
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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