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 91
... sole , and more than all the other flat - fish put together . Here are some of those other flat - fish which may be cooked in the style of sole ( but need more culinary attentions ) : TORBAY SOLE OR WITCH . A beautiful pinkish - purple ...
... sole , and more than all the other flat - fish put together . Here are some of those other flat - fish which may be cooked in the style of sole ( but need more culinary attentions ) : TORBAY SOLE OR WITCH . A beautiful pinkish - purple ...
Page 94
... sole from 14-16 oz . 2 servings : I sole skinned salt , pepper lump of butter glass dry white wine glass water or fish fumet juice of lemon Season the sole . Put it into an ... SOLE MORNAY . ( 2 servings . ) Sole baked 94 Fish Cookery.
... sole from 14-16 oz . 2 servings : I sole skinned salt , pepper lump of butter glass dry white wine glass water or fish fumet juice of lemon Season the sole . Put it into an ... SOLE MORNAY . ( 2 servings . ) Sole baked 94 Fish Cookery.
Page 95
... sole , then the rest of the sauce . Sprinkle with grated Gruyère and Parmesan , mixed , and glaze under a hot grill . As an alternative , the fish may be baked in white wine . SOLE DUGLÉRÉ . ( 2 servings . ) This dish was invented by ...
... sole , then the rest of the sauce . Sprinkle with grated Gruyère and Parmesan , mixed , and glaze under a hot grill . As an alternative , the fish may be baked in white wine . SOLE DUGLÉRÉ . ( 2 servings . ) This dish was invented by ...
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