Margaret Sim's CookeryW. Blackwood, 1883 - 265 páginas |
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Página 22
... beaten egg , and roll them in bread- crumbs ; fry them to a light fawn colour in lard previously made very hot for the purpose ; and when done , dish them up neatly and pour over them some Indian sauce ; sprinkle over the fillets some ...
... beaten egg , and roll them in bread- crumbs ; fry them to a light fawn colour in lard previously made very hot for the purpose ; and when done , dish them up neatly and pour over them some Indian sauce ; sprinkle over the fillets some ...
Página 27
... beaten egg , and roll them in bread- crumbs . Have a pan of very hot lard or dripping ready ; put them into the lard to swim ; turn them over in the fat ; when they get a nice brown colour take them out ; put them before the fire on a ...
... beaten egg , and roll them in bread- crumbs . Have a pan of very hot lard or dripping ready ; put them into the lard to swim ; turn them over in the fat ; when they get a nice brown colour take them out ; put them before the fire on a ...
Página 29
... beaten egg ; moisten it all over on both sides , and cover it well with bread - crumbs , and fry it in very hot lard or frying fat , sufficient to swim it . When done through , drain the fish on a cloth to absorb all grease ; dish it ...
... beaten egg ; moisten it all over on both sides , and cover it well with bread - crumbs , and fry it in very hot lard or frying fat , sufficient to swim it . When done through , drain the fish on a cloth to absorb all grease ; dish it ...
Página 30
... beaten egg ; roll them in bread - crumbs and place them in a wire frying - basket ; have some hot frying fat , and immerse the fillets in the basket in it . Allow them to fry about ten minutes , by which time they will acquire a light ...
... beaten egg ; roll them in bread - crumbs and place them in a wire frying - basket ; have some hot frying fat , and immerse the fillets in the basket in it . Allow them to fry about ten minutes , by which time they will acquire a light ...
Página 32
... garnish with parsley , and serve with butter - sauce . Whitings , Fried . Skin the whiting , and then turn the tail through the eyes ; flour it over ; dip it in beaten egg ; toss it in bread - crumbs ; fry it in boiling 32 FISH.
... garnish with parsley , and serve with butter - sauce . Whitings , Fried . Skin the whiting , and then turn the tail through the eyes ; flour it over ; dip it in beaten egg ; toss it in bread - crumbs ; fry it in boiling 32 FISH.
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Palavras e frases frequentes
add a little anchovy arrowroot bake basin beat beaten béchamel sauce beef boiling water braise bread bread-crumbs brown brown sauce carrots celery cloth cold water cover Crown 8vo cutlets dish drain Edition eggs Fcap fillets flour four ounces fowl fresh butter fried garnish glaze gravy hair-sieve half a pint half a pound half an hour inch jelly lard liquor little salt meat milk minced mixture mould mushrooms napkin nutmeg onions ounces of butter ounces of flour oven oysters parboil Parmesan cheese parsley pepper and salt piece of butter pint of cream port wine pound of sugar pounded sugar Pudding roast round season with pepper serve hot shallot sieve six ounces skim skin slices slightly soup spoonful sprinkle stew stew-pan stir stove strain sweetbreads table-spoonful Take teaspoonful thick truffles twenty minutes veal vinegar vols white sauce yolks yolks of eggs
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