Margaret Sim's CookeryW. Blackwood, 1883 - 265 páginas |
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Página 21
... napkin , and serve with any of the following sauces - lobster , shrimp , anchovy , or plain butter - sauce with parsley , and a little of the salmon - water , with some chopped parsley . Grilled Salmon . Cut one or more slices of salmon ...
... napkin , and serve with any of the following sauces - lobster , shrimp , anchovy , or plain butter - sauce with parsley , and a little of the salmon - water , with some chopped parsley . Grilled Salmon . Cut one or more slices of salmon ...
Página 23
... napkin ; 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 ...
... napkin ; 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 ...
Página 24
... napkin ; 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 ...
... napkin ; 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 ...
Página 27
... napkin , and serve separately in a sauce - boat ; either Dutch , shrimp , anchovy , or butter sauce . Fillets of Haddock . Clean the haddock and skin it ; take out the bone ; cut the fillets four or five inches in length ; dip them in ...
... napkin , and serve separately in a sauce - boat ; either Dutch , shrimp , anchovy , or butter sauce . Fillets of Haddock . Clean the haddock and skin it ; take out the bone ; cut the fillets four or five inches in length ; dip them in ...
Página 28
... the sole on a folded napkin , with the white side uppermost ; garnish with picked pars- ley , and serve either of the following sauces in a sauce - boat - anchovy , Dutch , or shrimp . Soles , Fried . Skin the sole , and dust 28 FISH .
... the sole on a folded napkin , with the white side uppermost ; garnish with picked pars- ley , and serve either of the following sauces in a sauce - boat - anchovy , Dutch , or shrimp . Soles , Fried . Skin the sole , and dust 28 FISH .
Outras edições - Ver tudo
Palavras e frases frequentes
allow anchovy bake basin beat beaten beef boil bread bread-crumbs brown butter Cake centre chopped clear cloth cold water cool cover cream Crown 8vo cutlets dish dissolved drain Edition eggs fillets fire firm five minutes flour four fresh fried fruit glassful grated gravy half a pint half a pound half an hour inch jelly juice lemon light liquor meat milk minced mixture mould napkin onions oranges ounces ounces of butter ounces of flour oven oysters parsley paste pepper and salt pieces pound of sugar prepared previously pudding quarter remove roast roll round sauce season serve shape side sieve six ounces skim skin slices slightly slow soup spoonful sprinkle stew stew-pan stir stove strain sugar syrup table-spoonful Take teaspoonful thick thin turn twenty veal vols wash whole wine yolks
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