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 344
... kippers because people were hungry . The dye disguised the fact that the kipper hadn't been smoked for long enough : which meant that it had lost less weight , so it took fewer kippers to fill the boxes . Good kippers are sorted out ...
... kippers because people were hungry . The dye disguised the fact that the kipper hadn't been smoked for long enough : which meant that it had lost less weight , so it took fewer kippers to fill the boxes . Good kippers are sorted out ...
Page 345
... kippers because they have difficulty with the bones ... Eating a kipper is quite simple if it is laid correctly on the plate to start with , that is , with the skin uppermost With the head towards you , lift up the skin from half of the ...
... kippers because they have difficulty with the bones ... Eating a kipper is quite simple if it is laid correctly on the plate to start with , that is , with the skin uppermost With the head towards you , lift up the skin from half of the ...
Page 400
... Kipper herring ( kipper ) Kite ( brill ) Klipfish ( split salt cod ) Klondyked herring ( fresh ungutted herring , sprinkled with ice and salt to preserve it for brief periods ) Knotted cockle ( raw , mussels ) Knowd ( grey gurnard ) ...
... Kipper herring ( kipper ) Kite ( brill ) Klipfish ( split salt cod ) Klondyked herring ( fresh ungutted herring , sprinkled with ice and salt to preserve it for brief periods ) Knotted cockle ( raw , mussels ) Knowd ( grey gurnard ) ...
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