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. |
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Page 99
... brown in the clarified butter , turning once . Remove to a hot serving dish and garnish with the parsley sprigs and lemon quarters . Wipe the pan out with kitchen paper . Put the remaining butter into the pan and rapidly bring it to a ...
... brown in the clarified butter , turning once . Remove to a hot serving dish and garnish with the parsley sprigs and lemon quarters . Wipe the pan out with kitchen paper . Put the remaining butter into the pan and rapidly bring it to a ...
Page 102
... brown gently , and turn them over so that they brown on the other side . Spread a thin layer of grated Parmesan over the top of each and add I tablespoonful of chicken or fish broth for each sole . Cover the pan and simmer slowly for 5 ...
... brown gently , and turn them over so that they brown on the other side . Spread a thin layer of grated Parmesan over the top of each and add I tablespoonful of chicken or fish broth for each sole . Cover the pan and simmer slowly for 5 ...
Page 184
... brown , in butter , or preferably clarified butter . Serve them with natural brown rice , boiled and tender , and with a creamy sauce . The curry sauce on p . 28 is an excellent choice . So is sauce aurore ( p . 31 ) , or a white wine ...
... brown , in butter , or preferably clarified butter . Serve them with natural brown rice , boiled and tender , and with a creamy sauce . The curry sauce on p . 28 is an excellent choice . So is sauce aurore ( p . 31 ) , or a white wine ...
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