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 139
... cooked , in a hot oven ( mark 7 ; 425 ° F . ) . Meanwhile re - heat the marinara sauce and sieve it coarsely ( don't liquidize it to smoothness ) . Put on to a hot serving dish . Arrange the cooked and drained mullet on top , with the ...
... cooked , in a hot oven ( mark 7 ; 425 ° F . ) . Meanwhile re - heat the marinara sauce and sieve it coarsely ( don't liquidize it to smoothness ) . Put on to a hot serving dish . Arrange the cooked and drained mullet on top , with the ...
Page 271
... cooked in butter 25 large prunes ( optional ) Turn the pieces of eel in the brandy and oil , season well and leave for several hours or overnight . At the same time , put the prunes to soak in half the bottle of wine - that is , if you ...
... cooked in butter 25 large prunes ( optional ) Turn the pieces of eel in the brandy and oil , season well and leave for several hours or overnight . At the same time , put the prunes to soak in half the bottle of wine - that is , if you ...
Page 360
... cooked ; about 30 minutes for the small quiches , 45 minutes for one large one . 6 servings . SALMON BOATS . For about 18 pastry boats ( or tartlets ) baked blind , you will need : 6-8 oz . cooked salmon flaked 4 oz . thick cream 2-3 oz ...
... cooked ; about 30 minutes for the small quiches , 45 minutes for one large one . 6 servings . SALMON BOATS . For about 18 pastry boats ( or tartlets ) baked blind , you will need : 6-8 oz . cooked salmon flaked 4 oz . thick cream 2-3 oz ...
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