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 82
... Simmer for 3 hours until the quantity has reduced by half , more or less . Meanwhile , cut up the fish , and brown it lightly in the oil and half the butter ( as Curnonsky says , the greater the variety , the better the migourée ) ...
... Simmer for 3 hours until the quantity has reduced by half , more or less . Meanwhile , cut up the fish , and brown it lightly in the oil and half the butter ( as Curnonsky says , the greater the variety , the better the migourée ) ...
Page 258
... simmer for another half hour , or until the fish is cooked . Mash butter and flour together , use it to thicken the sauce ( beurre manié ) . Reheat and serve with croûtons of bread fried in butter . Remove the bouquet garni before ...
... simmer for another half hour , or until the fish is cooked . Mash butter and flour together , use it to thicken the sauce ( beurre manié ) . Reheat and serve with croûtons of bread fried in butter . Remove the bouquet garni before ...
Page 331
... simmer them for 2 minutes in the wine and drain ; the liquor is for the sauce . Cook the onion and garlic in butter until soft and golden . Stir in the curry powder , then the flour . Moisten with the liquor from the shellfish , then ...
... simmer them for 2 minutes in the wine and drain ; the liquor is for the sauce . Cook the onion and garlic in butter until soft and golden . Stir in the curry powder , then the flour . Moisten with the liquor from the shellfish , then ...
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