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 133
... Grey Mullet ( Mulets , muges ) There are about 100 species of mullet spread about the warm and temperate seas of the world , a fact which may surprise you in view of their comparative scarcity at the fishmongers ' . In the eastern ...
... Grey Mullet ( Mulets , muges ) There are about 100 species of mullet spread about the warm and temperate seas of the world , a fact which may surprise you in view of their comparative scarcity at the fishmongers ' . In the eastern ...
Page 135
... 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 baking in a hot oven with savoury additions . Then it makes good eating . Choose mullet weighing about 1 ...
... 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 baking in a hot oven with savoury additions . Then it makes good eating . Choose mullet weighing about 1 ...
Page 400
... grey mullet ( grey mullet ) Leatherjacket ( jacks ; mackerel , pompano ) Lemon dab ( lemon sole ) Lemon fish ( lemon sole ) Lemon sole Leopard cod ( lingcod ; cod ) Lesser cuttlefish ( squid ) Lesser forkbeard ( forkbeard ; cod ) Lesser ...
... grey mullet ( grey mullet ) Leatherjacket ( jacks ; mackerel , pompano ) Lemon dab ( lemon sole ) Lemon fish ( lemon sole ) Lemon sole Leopard cod ( lingcod ; cod ) Lesser cuttlefish ( squid ) Lesser forkbeard ( forkbeard ; cod ) Lesser ...
Table des matières
Introduction | 9 |
CourtBouillons Sauces and Butters | 15 |
Fish Stews and Soups | 62 |
Droits d'auteur | |
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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