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 64
... minutes . Meanwhile cook the onion slowly in the butter , lid on the pan , for about 8 minutes , without browning it . Stir in the flour , then the water from the haddock and about pint milk . Remove about a tablespoon of haddock flakes ...
... minutes . Meanwhile cook the onion slowly in the butter , lid on the pan , for about 8 minutes , without browning it . Stir in the flour , then the water from the haddock and about pint milk . Remove about a tablespoon of haddock flakes ...
Page 87
... minutes . Rub the soup through a fine sieve . In another large pan , preferably an earthenware one , heat another 6-8 tablespoons olive oil . Add the squid , cuttlefish and octopus , and cook these for 15 minutes . Add the crawfish and ...
... minutes . Rub the soup through a fine sieve . In another large pan , preferably an earthenware one , heat another 6-8 tablespoons olive oil . Add the squid , cuttlefish and octopus , and cook these for 15 minutes . Add the crawfish and ...
Page 220
... minutes per lb. 6 to 8 lb. , 4 minutes per lb. , plus 5 minutes 8 to 10 lb. , 50-60 minutes in all . Bear in mind that the thickness should be more of a guide , when cooking salmon , than the weight alone . 4. For hot salmon , prepare ...
... minutes per lb. 6 to 8 lb. , 4 minutes per lb. , plus 5 minutes 8 to 10 lb. , 50-60 minutes in all . Bear in mind that the thickness should be more of a guide , when cooking salmon , than the weight alone . 4. For hot salmon , prepare ...
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