Margaret Sim's CookeryW. Blackwood, 1883 - 265 páginas |
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Página 23
... garnish it with picked parsley ; and serve separately in a sauce - boat any of the following sauces - Dutch , parsley , butter , shrimp , or anchovy . Turbot Plain - Boiled . Wash the turbot ; wipe it dry ; rub it over with the juice of ...
... garnish it with picked parsley ; and serve separately in a sauce - boat any of the following sauces - Dutch , parsley , butter , shrimp , or anchovy . Turbot Plain - Boiled . Wash the turbot ; wipe it dry ; rub it over with the juice of ...
Página 24
... garnish it with picked parsley , and send to table with either lobster - sauce or Dutch sauce . Turbot with Cream , au Gratin . Take some pieces of cold boiled turbot , and cut up the pieces into scallops ; to these add some Bechamel ...
... garnish it with picked parsley , and send to table with either lobster - sauce or Dutch sauce . Turbot with Cream , au Gratin . Take some pieces of cold boiled turbot , and cut up the pieces into scallops ; to these add some Bechamel ...
Página 25
... garnish with a border of quenelles of whiting or crayfish placed alternately round it . Sauce it over with cardinal sauce . Sturgeon Grilled , with Piquante Sauce . Procure a slice of sturgeon about an inch thick ; rub it over with a ...
... garnish with a border of quenelles of whiting or crayfish placed alternately round it . Sauce it over with cardinal sauce . Sturgeon Grilled , with Piquante Sauce . Procure a slice of sturgeon about an inch thick ; rub it over with a ...
Página 26
... Garnish the slices of crimped cod with picked parsley , and some pieces of the liver which have been boiled separately , and serve oyster - sauce in a sauce - boat . Cod à l'Indienne . Fry or grill some slices of cod ; when done , dish ...
... Garnish the slices of crimped cod with picked parsley , and some pieces of the liver which have been boiled separately , and serve oyster - sauce in a sauce - boat . Cod à l'Indienne . Fry or grill some slices of cod ; when done , dish ...
Página 27
... nice brown colour take them out ; put them before the fire on a cloth to free them from all grease ; dish them on a nap- kin and garnish with parsley ; serve with Dutch sauce . Baked Haddock . Prepare the haddock as for boiling ; FISH . 27.
... nice brown colour take them out ; put them before the fire on a cloth to free them from all grease ; dish them on a nap- kin and garnish with parsley ; serve with Dutch sauce . Baked Haddock . Prepare the haddock as for boiling ; FISH . 27.
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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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