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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Résultats 1-3 sur 62
Page 68
... shells , restoring a few large bits of shell to the pan of soup . Dice the meat and set aside . When the rice is cooked , take the shell out of the pan and liquidize the rest , or sieve it , with the cream and most of the lobster meat ...
... shells , restoring a few large bits of shell to the pan of soup . Dice the meat and set aside . When the rice is cooked , take the shell out of the pan and liquidize the rest , or sieve it , with the cream and most of the lobster meat ...
Page 297
... shells . Prepare the two main - shells as above , or butter six scallop shells or small fire- proof pots . Cook the mushrooms in the butter over a good heat , when they are beginning to dry out add the port . Season and boil down to a ...
... shells . Prepare the two main - shells as above , or butter six scallop shells or small fire- proof pots . Cook the mushrooms in the butter over a good heat , when they are beginning to dry out add the port . Season and boil down to a ...
Page 309
... shell , and with the right hand jerk the knife up slightly . The two shells will soon be forced apart , and you can finish freeing the oyster from its base . At first this is a messy , sodden business , and I find it essential to revive ...
... shell , and with the right hand jerk the knife up slightly . The two shells will soon be forced apart , and you can finish freeing the oyster from its base . At first this is a messy , sodden business , and I find it essential to revive ...
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