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
... mixture . If this doesn't work , put another egg yolk into a clean bowl and start again , pouring in the curdled mixture drop by drop , then the remaining oil . No eggs left ? Then put a tablespoon of French mustard into a hot , clean ...
... mixture . If this doesn't work , put another egg yolk into a clean bowl and start again , pouring in the curdled mixture drop by drop , then the remaining oil . No eggs left ? Then put a tablespoon of French mustard into a hot , clean ...
Page 253
... mixture is more successful . Fennel Stuffing for River Fish Flavourings of the aniseed type go well with fish of all kinds as you'll see if you try the trout recipe on p . 237 , or the mouclade d'Esnandes ( p . 322 ) , or salmon pickled ...
... mixture is more successful . Fennel Stuffing for River Fish Flavourings of the aniseed type go well with fish of all kinds as you'll see if you try the trout recipe on p . 237 , or the mouclade d'Esnandes ( p . 322 ) , or salmon pickled ...
Page 387
... mixture moving . Gradually add the tarama , or roe , and the oil , alternately to the blender . Should the mixture become unworkably stiff , put in a spoonful or two of water . The amount of oil required depends on your taste and the ...
... mixture moving . Gradually add the tarama , or roe , and the oil , alternately to the blender . Should the mixture become unworkably stiff , put in a spoonful or two of water . The amount of oil required depends on your taste and the ...
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