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 40
... egg yolks , butter , vinegar , salt and pepper : but the great Laguipiere , by adding a little velouté and glacé , has made it perfect and succulent . The velouté adds enough body to the sauce to bind it so that the eggs cook to just ...
... egg yolks , butter , vinegar , salt and pepper : but the great Laguipiere , by adding a little velouté and glacé , has made it perfect and succulent . The velouté adds enough body to the sauce to bind it so that the eggs cook to just ...
Page 52
... egg yolks with I tablespoon of lemon juice . Flavour at the end with the juice from the orange , and a little more ... egg yolk may be omitted , in which case the sauce is a variant of vinaigrette . Serve with pickled salmon , trout or ...
... egg yolks with I tablespoon of lemon juice . Flavour at the end with the juice from the orange , and a little more ... egg yolk may be omitted , in which case the sauce is a variant of vinaigrette . Serve with pickled salmon , trout or ...
Page 259
... egg yolks . Bacon or lard is used instead of olive oil or butter . This recipe is based on one from La Cuisine Rustique - Languedoc , by André Bonnaure . 4-6 servings : I eel , -1 lb. I carp , 1-1 lb. I large onion , sliced I medium ...
... egg yolks . Bacon or lard is used instead of olive oil or butter . This recipe is based on one from La Cuisine Rustique - Languedoc , by André Bonnaure . 4-6 servings : I eel , -1 lb. I carp , 1-1 lb. I large onion , sliced I medium ...
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