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 218
... salmon off the west of Greenland . But whether grilse , or larger salmon who have made the long journey from the other side of the Atlantic , most of them return to their native rivers . Exactly how is another mystery . They gather in ...
... salmon off the west of Greenland . But whether grilse , or larger salmon who have made the long journey from the other side of the Atlantic , most of them return to their native rivers . Exactly how is another mystery . They gather in ...
Page 220
... salmon into two pieces , be guided by the weight of each parcel , not by the total weight of the original fish . Leave hot salmon for 10 minutes before serving it , after it is taken out of the oven . If the salmon is to be eaten cold ...
... salmon into two pieces , be guided by the weight of each parcel , not by the total weight of the original fish . Leave hot salmon for 10 minutes before serving it , after it is taken out of the oven . If the salmon is to be eaten cold ...
Page 360
... SALMon omelette . Beat the whites of 4 eggs until stiff . Fold in the lightly beaten yolks , and about 6 oz . of smoked salmon cut into strips . Cook in the usual way . Makes 2 servings . SMOKED SALMON QUICHE . Into one large or six ...
... SALMon omelette . Beat the whites of 4 eggs until stiff . Fold in the lightly beaten yolks , and about 6 oz . of smoked salmon cut into strips . Cook in the usual way . Makes 2 servings . SMOKED SALMON QUICHE . Into one large or six ...
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