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 145
... recipe , a Spanish one , for grilled or fried steaks of grouper with orange sauce , really a sauce bigarade . He also recommends this recipe : Mérou au Bresse Bleu 6 servings : 6 slices grouper ( or turbot , halibut , monkfish etc ...
... recipe , a Spanish one , for grilled or fried steaks of grouper with orange sauce , really a sauce bigarade . He also recommends this recipe : Mérou au Bresse Bleu 6 servings : 6 slices grouper ( or turbot , halibut , monkfish etc ...
Page 253
Jane Grigson. baking dish . Follow the recipe above , but omit the final addition of cream . A little more white wine may be needed . Note : this recipe does well for carp , too , though on the whole I think that the following stronger ...
Jane Grigson. baking dish . Follow the recipe above , but omit the final addition of cream . A little more white wine may be needed . Note : this recipe does well for carp , too , though on the whole I think that the following stronger ...
Page 316
Jane Grigson. firmer than the central body part : for some recipes , it is a good idea to chop these parts , while leaving the soft part whole . Most oyster , mussel and scallop recipes can be adapted to clams - the best recipe of all ...
Jane Grigson. firmer than the central body part : for some recipes , it is a good idea to chop these parts , while leaving the soft part whole . Most oyster , mussel and scallop recipes can be adapted to clams - the best recipe of all ...
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