The French Chef CookbookBantam Books, 1971 - 467 pages America's best-loved culinary expert brings together her most "magnifique" French recipes in a lavish new trade edition of her classic cookbook. The featured recipes are slightly simplified versions of the classic ones in Child's "Mastering the Art of French Cooking." of photos. Copyright © Libri GmbH. All rights reserved. |
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Page 57
... mixture and the rest for the sauce . THE SOUFFLÉ MIXTURE 21⁄2 Tb butter 3 Tb flour A 22 - quart saucepan 3/4 cup hot milk Salt , pepper , and nutmeg 1 egg yolk 5 stiffly beaten egg whites 1/2 cup coarsely grated Swiss cheese Cook the ...
... mixture and the rest for the sauce . THE SOUFFLÉ MIXTURE 21⁄2 Tb butter 3 Tb flour A 22 - quart saucepan 3/4 cup hot milk Salt , pepper , and nutmeg 1 egg yolk 5 stiffly beaten egg whites 1/2 cup coarsely grated Swiss cheese Cook the ...
Page 114
... mixture into the saucepan and stir with a wooden spoon over moderate heat until mixture thickens enough to coat the spoon lightly , around 170 degrees on a candy thermometer . Do not let custard come to boil or yolks may curdle , but ...
... mixture into the saucepan and stir with a wooden spoon over moderate heat until mixture thickens enough to coat the spoon lightly , around 170 degrees on a candy thermometer . Do not let custard come to boil or yolks may curdle , but ...
Page 130
... mixture turns into a warm , thick cream . This will take 3 or 4 minutes , and mixture will be thick enough to form a slowly dissolving ribbon when a bit is dropped from the beater and falls back onto the surface . Remove from heat and ...
... mixture turns into a warm , thick cream . This will take 3 or 4 minutes , and mixture will be thick enough to form a slowly dissolving ribbon when a bit is dropped from the beater and falls back onto the surface . Remove from heat and ...
Table des matières
Subject Guide | xxi |
Notes on Wine | xxix |
Meat CutsBritish French American | xxxix |
Droits d'auteur | |
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1½ cups 30 minutes artichokes aspic baking dish baste bay leaf beat beef blend bottom bouillon Braised brown cake casserole cassoulet chicken chilled chocolate chopped cognac cold water cooking oil cornstarch cover crêpes decorate dessert dough drain duck egg whites egg yolks eggplant fish flavor flour fresh garlic granulated sugar heavy cream herbs jelly knife layer lemon juice liquid lobster meat melted butter mixing bowl mixture mold mushrooms onions orange parsley pastry pâté peeled platter pork potatoes Preheat oven puff pastry quarts ramekins recipe refrigerate Remove from heat rice roasting salad salt and pepper sauce saucepan sautéed scallops serving dish shallots or scallions side simmer skillet sliced slowly soufflé soup spoon sprinkle steaks stir Swiss cheese tablespoon tarragon Tb butter Tb softened butter tender thick tomatoes toss tsp salt unmold veal vegetables vermouth waxed paper wine wire whip zucchini