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 104
... fairly hot oven mark 5 , 375 ° F . - for 15 minutes . ) Beat the egg yolks with 3 oz . of cream . Pour in a little ... hot serving dish . Surround with mushrooms , prawns , and oysters or mussels . Pour some of the very hot sauce over ...
... fairly hot oven mark 5 , 375 ° F . - for 15 minutes . ) Beat the egg yolks with 3 oz . of cream . Pour in a little ... hot serving dish . Surround with mushrooms , prawns , and oysters or mussels . Pour some of the very hot sauce over ...
Page 135
... Bake in a fairly hot oven ( mark 5 ; 375 ° F . ) for about 30 minutes , until cooked . Serve in the foil . Grey Mullet with Bacon and Sage Grey mullet may not be the most distinguished of fish , but its good points can be brought out by ...
... Bake in a fairly hot oven ( mark 5 ; 375 ° F . ) for about 30 minutes , until cooked . Serve in the foil . Grey Mullet with Bacon and Sage Grey mullet may not be the most distinguished of fish , but its good points can be brought out by ...
Page 262
... bake in a fairly hot oven ( mark 6 ; 400 ° F . ) for 30 minutes . Meanwhile fork the flour into the remaining butter ( beurre manié ) . Transfer the shad when cooked to a serving dish . Pour the cooking liquor etc. into a pan , reduce ...
... bake in a fairly hot oven ( mark 6 ; 400 ° F . ) for 30 minutes . Meanwhile fork the flour into the remaining butter ( beurre manié ) . Transfer the shad when cooked to a serving dish . Pour the cooking liquor etc. into a pan , reduce ...
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