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 154
... chopped parsley butter bouquet garni stuffing : 10 oz . mushrooms , chopped 2 large tablespoons good sausage meat I chopped shallot I - inch slice bread milk chopped parsley sprig of thyme lemon juice , salt , pepper 3 oz . butter Make ...
... chopped parsley butter bouquet garni stuffing : 10 oz . mushrooms , chopped 2 large tablespoons good sausage meat I chopped shallot I - inch slice bread milk chopped parsley sprig of thyme lemon juice , salt , pepper 3 oz . butter Make ...
Page 364
... chopped I small onion , chopped about 1 pints milk sauce : generous 6 oz . butter 31 oz . double cream pint milk , heated I oz . flour 2 hard - boiled eggs I small turnip , chopped bouquet garni chopped parsley lemon juice nutmeg salt ...
... chopped I small onion , chopped about 1 pints milk sauce : generous 6 oz . butter 31 oz . double cream pint milk , heated I oz . flour 2 hard - boiled eggs I small turnip , chopped bouquet garni chopped parsley lemon juice nutmeg salt ...
Page 374
... chopped parsley Soak and boil the beans in unsalted water in the usual way . Add salt when the beans are just cooked , and give them another five minutes . In the meantime pound anchovies , garlic , and egg yolk to a paste . Add the oil ...
... chopped parsley Soak and boil the beans in unsalted water in the usual way . Add salt when the beans are just cooked , and give them another five minutes . In the meantime pound anchovies , garlic , and egg yolk to a paste . Add the oil ...
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