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. |
À l'intérieur du livre
Résultats 1-3 sur 82
Page 77
... simmer . Simmer very slowly , uncovered , for about 40 minutes , adding more liquid if necessary , to keep chestnuts covered . Chestnuts are done when just ten- der ( eat one as a test ) ; do not overcook or chestnuts will become mushy ...
... simmer . Simmer very slowly , uncovered , for about 40 minutes , adding more liquid if necessary , to keep chestnuts covered . Chestnuts are done when just ten- der ( eat one as a test ) ; do not overcook or chestnuts will become mushy ...
Page 82
Julia Child. with a wire whip . Bring to the simmer , stirring , and simmer for a minute or two until sauce has thickened . Scrape onions and mushrooms into sauce and simmer a minute to blend flavors . Carefully taste sauce , add- ing ...
Julia Child. with a wire whip . Bring to the simmer , stirring , and simmer for a minute or two until sauce has thickened . Scrape onions and mushrooms into sauce and simmer a minute to blend flavors . Carefully taste sauce , add- ing ...
Page 182
... simmer , constantly agi- tating liquid with your wire whip . When simmer is reached , stop stirring . Set saucepan over low heat , maintaining liquid just below simmer for 10 to 15 min- utes . Egg whites will rise to the surface . Line ...
... simmer , constantly agi- tating liquid with your wire whip . When simmer is reached , stop stirring . Set saucepan over low heat , maintaining liquid just below simmer for 10 to 15 min- utes . Egg whites will rise to the surface . Line ...
Table des matières
Subject Guide | xxi |
Notes on Wine | xxix |
Meat CutsBritish French American | xxxix |
Droits d'auteur | |
103 autres sections non affichées
Autres éditions - Tout afficher
Expressions et termes fréquents
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