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 99
... garnish with the parsley sprigs and lemon quarters . Wipe the pan out with kitchen paper . Put the remaining butter into the pan and rapidly bring it to a golden brown foam . Pour this over the fish and rush to table . Not a dish to be ...
... garnish with the parsley sprigs and lemon quarters . Wipe the pan out with kitchen paper . Put the remaining butter into the pan and rapidly bring it to a golden brown foam . Pour this over the fish and rush to table . Not a dish to be ...
Page 101
... garnish beaten egg Make a cut down the centre of one side of each sole . Slide the knife in so that the flesh is eased away from the bone , without the fillet being removed . Snip the backbone at each end and in the centre ( this is to ...
... garnish beaten egg Make a cut down the centre of one side of each sole . Slide the knife in so that the flesh is eased away from the bone , without the fillet being removed . Snip the backbone at each end and in the centre ( this is to ...
Page 102
... garnish Cut sole , or sole and potatoes , into strips . Fry them in clarified butter until golden brown ( start the potatoes first , then add the fish when they're almost ready ) . Remove to a hot serving plate and garnish with lemon ...
... garnish Cut sole , or sole and potatoes , into strips . Fry them in clarified butter until golden brown ( start the potatoes first , then add the fish when they're almost ready ) . Remove to a hot serving plate and garnish with lemon ...
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