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
... heat of stoves and roasting fires , raised the temperature to stifling cruelty . ' Almost all cooks make sauce hollandaise with egg yolks , butter , vinegar , salt and pepper : but the great Laguipiere , by adding a little velouté and ...
... heat of stoves and roasting fires , raised the temperature to stifling cruelty . ' Almost all cooks make sauce hollandaise with egg yolks , butter , vinegar , salt and pepper : but the great Laguipiere , by adding a little velouté and ...
Page 93
... heat and cook the potato dice , stirring them about so that they brown evenly . Keep the heat moderate . Season the potatoes when done . Meanwhile grill the sole under a low to moderate heat to avoid burning the breadcrumbs . Allow ...
... heat and cook the potato dice , stirring them about so that they brown evenly . Keep the heat moderate . Season the potatoes when done . Meanwhile grill the sole under a low to moderate heat to avoid burning the breadcrumbs . Allow ...
Page 111
... heat isn't too high . After 7 or 8 minutes , remove the lid and stir in the cream to make a sauce with the mushroom juices . Season well with salt , freshly ground black pepper and lemon juice ; turn up the heat to reduce the sauce if ...
... heat isn't too high . After 7 or 8 minutes , remove the lid and stir in the cream to make a sauce with the mushroom juices . Season well with salt , freshly ground black pepper and lemon juice ; turn up the heat to reduce the sauce if ...
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