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 64
... Stir in the flour , then the sieved fish stock . When smooth , add brandy and seasoning , and simmer for 20 minutes . Mix the cream and egg yolks and use to thicken the soup . Sharpen with lemon juice and taste for seasoning . Stir in ...
... Stir in the flour , then the sieved fish stock . When smooth , add brandy and seasoning , and simmer for 20 minutes . Mix the cream and egg yolks and use to thicken the soup . Sharpen with lemon juice and taste for seasoning . Stir in ...
Page 237
... Stir in the pastis ; let it bubble hard for a moment or two , then add the cream and stir everything well together until the sauce is amalgamated . Correct seasoning . Pour round the trout and serve at once . Note : if you want to cook ...
... Stir in the pastis ; let it bubble hard for a moment or two , then add the cream and stir everything well together until the sauce is amalgamated . Correct seasoning . Pour round the trout and serve at once . Note : if you want to cook ...
Page 263
... Stir in the sorrel and spinach , cut into strips . Cook until the purée is thick and all wateriness has disappeared . Season and bind with the cream . Shell the hard - boiled eggs and fork them to crumbliness . Stir into the stuffing ...
... Stir in the sorrel and spinach , cut into strips . Cook until the purée is thick and all wateriness has disappeared . Season and bind with the cream . Shell the hard - boiled eggs and fork them to crumbliness . Stir into the stuffing ...
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