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 54
... taste . A hint of sugar may be needed . Basic mayonnaise made with salad oil , p . 51 I tablespoon tomato ketchup I teaspoon tabasco sauce pinch Cayenne pepper I avocado pear , peeled and stoned ( pitted ) I measure vodka ( optional ) ...
... taste . A hint of sugar may be needed . Basic mayonnaise made with salad oil , p . 51 I tablespoon tomato ketchup I teaspoon tabasco sauce pinch Cayenne pepper I avocado pear , peeled and stoned ( pitted ) I measure vodka ( optional ) ...
Page 59
... taste ( if you have no fresh horseradish , use one of the prepared brands - again to taste ) , and the rest of the lemon juice or vinegar , as necessary . For ways of using horseradish with hot fish , see the recipes for Poached Turbot ...
... taste ( if you have no fresh horseradish , use one of the prepared brands - again to taste ) , and the rest of the lemon juice or vinegar , as necessary . For ways of using horseradish with hot fish , see the recipes for Poached Turbot ...
Page 166
... taste . HERRING WITH APPLE AND BEETROOT 6 servings : stuffing : 5 oz . breadcrumbs I eating apple , peeled , cored , diced teaspoon cinnamon I teaspoon sugar I small onion , finely chopped 2 oz . butter I egg salt , pepper 2 tablespoons ...
... taste . HERRING WITH APPLE AND BEETROOT 6 servings : stuffing : 5 oz . breadcrumbs I eating apple , peeled , cored , diced teaspoon cinnamon I teaspoon sugar I small onion , finely chopped 2 oz . butter I egg salt , pepper 2 tablespoons ...
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