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 51
... mayonnaise with mortar and wooden spoon is a soothing business ( why should the cook always be rushed ? ) . And I have the conviction that mayonnaise made in this old , slow way tastes better . My own feeling is that the best mayonnaise ...
... mayonnaise with mortar and wooden spoon is a soothing business ( why should the cook always be rushed ? ) . And I have the conviction that mayonnaise made in this old , slow way tastes better . My own feeling is that the best mayonnaise ...
Page 53
... mayonnaise is often spread over a dish of cold veal ( vitello tonnato ) , in which case it is thinned slightly with veal stock . ANCHOIADE . For anchovy mayonnaise , see p . 374 . · the muse of CHILEAN MAYONNAISE . In The Tenth Muse ...
... mayonnaise is often spread over a dish of cold veal ( vitello tonnato ) , in which case it is thinned slightly with veal stock . ANCHOIADE . For anchovy mayonnaise , see p . 374 . · the muse of CHILEAN MAYONNAISE . In The Tenth Muse ...
Page 54
... mayonnaise made with salad oil , p . 51 I tablespoon tomato ketchup I teaspoon tabasco sauce pinch Cayenne pepper I avocado pear , peeled and stoned ( pitted ) I measure vodka ( optional ) Season the basic mayonnaise with the next three ...
... mayonnaise made with salad oil , p . 51 I tablespoon tomato ketchup I teaspoon tabasco sauce pinch Cayenne pepper I avocado pear , peeled and stoned ( pitted ) I measure vodka ( optional ) Season the basic mayonnaise with the next three ...
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