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 22
... tarragon to the maître d'hôtel recipe above , plus two or three tablespoons of meat glaze or rich meat jelly from ... TARRAGON BUTTER . Scald 2 oz . fresh tarragon in boiling water for a few seconds . Drain , dry and chop . Mix with 4 oz ...
... tarragon to the maître d'hôtel recipe above , plus two or three tablespoons of meat glaze or rich meat jelly from ... TARRAGON BUTTER . Scald 2 oz . fresh tarragon in boiling water for a few seconds . Drain , dry and chop . Mix with 4 oz ...
Page 42
... tarragon and chervil 4 tablespoons tarragon vinegar 4 tablespoons white wine good grating of black pepper pinch of salt pinch of Cayenne pepper I tablespoon chopped tarragon and chervil for finishing egg yolks and butter , as for sauce ...
... tarragon and chervil 4 tablespoons tarragon vinegar 4 tablespoons white wine good grating of black pepper pinch of salt pinch of Cayenne pepper I tablespoon chopped tarragon and chervil for finishing egg yolks and butter , as for sauce ...
Page 56
Jane Grigson. lemon rind and extra juice . If tarragon is not among the herbs , substitute tarragon vinegar for lemon juice throughout . If you use yoghourt and sour cream , add them gradually , stop- ping before the firm consistency of ...
Jane Grigson. lemon rind and extra juice . If tarragon is not among the herbs , substitute tarragon vinegar for lemon juice throughout . If you use yoghourt and sour cream , add them gradually , stop- ping before the firm consistency of ...
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