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 203
Jane Grigson. 6 servings : 1 lb. tunny 2 large onions , sliced 4 cloves garlic , chopped 4 oz . olive oil 6 or more potatoes , peeled I lb. tomatoes , peeled and chopped 4 sweet red peppers , de - seeded and sliced salt , pepper 6 slices ...
Jane Grigson. 6 servings : 1 lb. tunny 2 large onions , sliced 4 cloves garlic , chopped 4 oz . olive oil 6 or more potatoes , peeled I lb. tomatoes , peeled and chopped 4 sweet red peppers , de - seeded and sliced salt , pepper 6 slices ...
Page 207
... slices Mozzarella cheese 3 sprigs basil , finely chopped pinch finely chopped thyme I - 2 lemons Rinse and wipe the slices of swordfish , and lay them on the table . To make the stuffing , fry the chopped swordfish and onion in the oil ...
... slices Mozzarella cheese 3 sprigs basil , finely chopped pinch finely chopped thyme I - 2 lemons Rinse and wipe the slices of swordfish , and lay them on the table . To make the stuffing , fry the chopped swordfish and onion in the oil ...
Page 225
... slices of fish go on next , then the slices of hard - boiled egg and the mush- room mixture . Last of all the rest of the rice . Roll out the remaining pastry to a similar sized oblong . Brush the rim of the pastry , round the filling ...
... slices of fish go on next , then the slices of hard - boiled egg and the mush- room mixture . Last of all the rest of the rice . Roll out the remaining pastry to a similar sized oblong . Brush the rim of the pastry , round the filling ...
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