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 200
Jane Grigson. served as part of the mezze , the collection of delicious bits and pieces served with drinks , in particular with ouzo , the anise - tasting aperitif of Greece . It makes a delicious cold dish with avocado pear slices and ...
Jane Grigson. served as part of the mezze , the collection of delicious bits and pieces served with drinks , in particular with ouzo , the anise - tasting aperitif of Greece . It makes a delicious cold dish with avocado pear slices and ...
Page 276
... delicious meat in them . The answer is to remove the meat and use it to make up the tail meat , which is less copious in the lobster . I'm talking , of course , about recipes of the Thermidor type , where meat and sauce are served up in ...
... delicious meat in them . The answer is to remove the meat and use it to make up the tail meat , which is less copious in the lobster . I'm talking , of course , about recipes of the Thermidor type , where meat and sauce are served up in ...
Page 298
... delicious , taken from Elizabeth David's English Potted Meats and Fish Pastes . The system of potting crab is rather different from the general potted fish recipe on p . 238. It can also be used for lobster . Take all the meat from a 2 ...
... delicious , taken from Elizabeth David's English Potted Meats and Fish Pastes . The system of potting crab is rather different from the general potted fish recipe on p . 238. It can also be used for lobster . Take all the meat from a 2 ...
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