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 380
... caviare a year , in consequence , which is not so far behind the Russians with 320 tons . They have learned everything they can , from Soviet technicians , about processing caviare , and about farm- ing the fish , and with state control ...
... caviare a year , in consequence , which is not so far behind the Russians with 320 tons . They have learned everything they can , from Soviet technicians , about processing caviare , and about farm- ing the fish , and with state control ...
Page 381
... caviare , and a pot of salmon caviare , often known by its Russian name of keta . The Beluga in one tin was silky in texture , and lightly delicious . The Sevruga in another tin had a more pronounced and sea - like flavour . The Osetr ...
... caviare , and a pot of salmon caviare , often known by its Russian name of keta . The Beluga in one tin was silky in texture , and lightly delicious . The Sevruga in another tin had a more pronounced and sea - like flavour . The Osetr ...
Page 382
... caviare is delicious spread on small split potatoes , baked in their jackets and not larger than duck's eggs ( unless you can afford a great deal of caviare ) . When it comes to the ' caviare ' of other fish , chopped spring onions ...
... caviare is delicious spread on small split potatoes , baked in their jackets and not larger than duck's eggs ( unless you can afford a great deal of caviare ) . When it comes to the ' caviare ' of other fish , chopped spring onions ...
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