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 193
... squid are much eaten in southern Europe , the cephalopod most usually encountered at the fishmonger's shop is the squid . It's tender and delicious and easy to cook . Some squid are tiny , the body part about 3 inches long : they're the ...
... squid are much eaten in southern Europe , the cephalopod most usually encountered at the fishmonger's shop is the squid . It's tender and delicious and easy to cook . Some squid are tiny , the body part about 3 inches long : they're the ...
Page 196
... squid , about 2 lb. 4 oz . of chopped onion I large clove garlic , finely chopped handful of parsley , chopped olive oil I glass white wine salt , freshly ground pepper , and nutmeg level tablespoon flour lemon juice Prepare the squid ...
... squid , about 2 lb. 4 oz . of chopped onion I large clove garlic , finely chopped handful of parsley , chopped olive oil I glass white wine salt , freshly ground pepper , and nutmeg level tablespoon flour lemon juice Prepare the squid ...
Page 197
Jane Grigson. squid with bodies at least 6 inches long , preferably 8. Smaller ones are too fragile and burst easily , which spoils the point of the dish . 6 servings : 6 squid stuffing : 4 tablespoons olive oil 3 medium onions , chopped ...
Jane Grigson. squid with bodies at least 6 inches long , preferably 8. Smaller ones are too fragile and burst easily , which spoils the point of the dish . 6 servings : 6 squid stuffing : 4 tablespoons olive oil 3 medium onions , chopped ...
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