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 18
... ingredients with enough water to cover about 3 pints . No salt , because the fumet will need to be reduced by boiling if it's to be used for a sauce and salt added now may prove too much later . Bring to the boil , skim well and simmer ...
... ingredients with enough water to cover about 3 pints . No salt , because the fumet will need to be reduced by boiling if it's to be used for a sauce and salt added now may prove too much later . Bring to the boil , skim well and simmer ...
Page 45
... ingredients and bring to the boil , stirring . Leave to simmer , uncovered , until the sauce reduces to a fairly thick stew - at least 30 minutes . Sieve or not , as you please . A glass of red wine may be added to the ingredients above ...
... ingredients and bring to the boil , stirring . Leave to simmer , uncovered , until the sauce reduces to a fairly thick stew - at least 30 minutes . Sieve or not , as you please . A glass of red wine may be added to the ingredients above ...
Page 354
... ingredients , except bitters or Vermouth , and let them boil together for a couple of moments . Pour them over the fish . Add Vermouth to taste , or bitters , and a little salt , though this will most likely not be necessary . Cover ...
... ingredients , except bitters or Vermouth , and let them boil together for a couple of moments . Pour them over the fish . Add Vermouth to taste , or bitters , and a little salt , though this will most likely not be necessary . Cover ...
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