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 153
... gurnard recipes would also be suitable for flying fish ; so would some of the baked herring and mackerel recipes on pp . 164-7 and 170-71 . Gurnard ( Grondin ) Three species of gurnard are commonly caught in the Atlantic and ...
... gurnard recipes would also be suitable for flying fish ; so would some of the baked herring and mackerel recipes on pp . 164-7 and 170-71 . Gurnard ( Grondin ) Three species of gurnard are commonly caught in the Atlantic and ...
Page 155
... Gurnard with Cheese and Wine Sauce The firm texture of gurnard makes it a successful fish for a gratin . The main preparation can be done several hours before the meal , with a last minute reheating in the oven or under the grill . 6 ...
... Gurnard with Cheese and Wine Sauce The firm texture of gurnard makes it a successful fish for a gratin . The main preparation can be done several hours before the meal , with a last minute reheating in the oven or under the grill . 6 ...
Page 405
... gurnard ) Rex sole ( flounder ; flat - fish recipes ) Rigg ( dogfish ) River eel ( eel ) River herring ( shad ) ... gurnard ) Rock crab ( crab ) Rockfish ( i catfish ) ( ii scorpionfish ; soup , gurnard ) ( iii Pacific ocean perch ; sea ...
... gurnard ) Rex sole ( flounder ; flat - fish recipes ) Rigg ( dogfish ) River eel ( eel ) River herring ( shad ) ... gurnard ) Rock crab ( crab ) Rockfish ( i catfish ) ( ii scorpionfish ; soup , gurnard ) ( iii Pacific ocean perch ; sea ...
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