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 29
... MUSHROOM SAUCE . Either cook 6 oz . mushrooms in 2 oz butter and add them to a béchamel sauce ; or else cook the mushrooms in the butter for the sauce , with a tiny chopped clove of garlic . Add flour , then the hot milk in the usual ...
... MUSHROOM SAUCE . Either cook 6 oz . mushrooms in 2 oz butter and add them to a béchamel sauce ; or else cook the mushrooms in the butter for the sauce , with a tiny chopped clove of garlic . Add flour , then the hot milk in the usual ...
Page 119
... mushrooms , in a white wine sauce . 6 servings : 6 filleted whiting 2 lb. mussels 8-10 oz . mushrooms 3 oz . butter juice of half a lemon pint dry white wine I tablespoon flour salt , pepper Season the whiting and place them in a single ...
... mushrooms , in a white wine sauce . 6 servings : 6 filleted whiting 2 lb. mussels 8-10 oz . mushrooms 3 oz . butter juice of half a lemon pint dry white wine I tablespoon flour salt , pepper Season the whiting and place them in a single ...
Page 187
... mushrooms and pan juices , correct the seasoning and pour over the cod . A little unclarified butter may be added to the mushrooms at this stage ; it depends how much juice there is . Sprinkle with parsley and serve . The important ...
... mushrooms and pan juices , correct the seasoning and pour over the cod . A little unclarified butter may be added to the mushrooms at this stage ; it depends how much juice there is . Sprinkle with parsley and serve . The important ...
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