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 320
... mussels cannot long survive experience of the lovely mussel stews of the Atlantic coast from Boulogne down to the Gironde , moules marinière , moules à la bordelaise , mouclade d'Esnandes , or d'Aunis . Those tiny French mussels are the ...
... mussels cannot long survive experience of the lovely mussel stews of the Atlantic coast from Boulogne down to the Gironde , moules marinière , moules à la bordelaise , mouclade d'Esnandes , or d'Aunis . Those tiny French mussels are the ...
Page 321
... mussels in the pan , and shake it gently - with the lid on for about 5 minutes until the mussels at the bottom begin to open . Remove them with a pair of kitchen tongs to a colander set over a bowl . With a large quantity of mussels you ...
... mussels in the pan , and shake it gently - with the lid on for about 5 minutes until the mussels at the bottom begin to open . Remove them with a pair of kitchen tongs to a colander set over a bowl . With a large quantity of mussels you ...
Page 322
... mussels . Keep the mussels ' cooking liquor for next day's soup or sauce . Mouclade d'Esnandes Esnandes in the Anse de l'Aiguillon is famous for its extensive mussel farms , with their stretches of poles set far out into the bay . It is ...
... mussels . Keep the mussels ' cooking liquor for next day's soup or sauce . Mouclade d'Esnandes Esnandes in the Anse de l'Aiguillon is famous for its extensive mussel farms , with their stretches of poles set far out into the bay . It is ...
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