Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical, HistoricalDulau, 1877 - 500 sider |
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Side 49
... bacon can be either grilled or toasted in rashers - it is best toasted . To fry good bacon is to show ingratitude to the generous animal that lived and died for your benefit in the hope that feeding on his flitch you might one day ...
... bacon can be either grilled or toasted in rashers - it is best toasted . To fry good bacon is to show ingratitude to the generous animal that lived and died for your benefit in the hope that feeding on his flitch you might one day ...
Side 54
... bacon in which any kind of flesh likely to dry up in cooking , but more especially in roasting , is swathed . The metaphor has been as far as this particular word is concerned borrowed from the French kitchen . In England in the time of ...
... bacon in which any kind of flesh likely to dry up in cooking , but more especially in roasting , is swathed . The metaphor has been as far as this particular word is concerned borrowed from the French kitchen . In England in the time of ...
Side 60
... Bacon said that some books are to be read thoroughly , some are to be tasted only , and others may be read by deputy . Unfortunately for us , the beca- fico has to be eaten by deputy and enjoyed in a reverie . BÉCHAMEL is a sauce which ...
... Bacon said that some books are to be read thoroughly , some are to be tasted only , and others may be read by deputy . Unfortunately for us , the beca- fico has to be eaten by deputy and enjoyed in a reverie . BÉCHAMEL is a sauce which ...
Side 62
... . Perhaps they do so because of its tenderness ; but its taste is such that when the French roast a whole fillet , as they often do by itself , they lard it with bacon , they steep it for twenty - four hours in wine 62 Beef.
... . Perhaps they do so because of its tenderness ; but its taste is such that when the French roast a whole fillet , as they often do by itself , they lard it with bacon , they steep it for twenty - four hours in wine 62 Beef.
Side 66
... bacon and the ham in the Mirepoix . Beef à la mode . - Take some of the veiny piece , the thick flank or the rump , and let it be five inches thick . Cut some bacon fat for larding , and let the lardoons be of considerable size - say ...
... bacon and the ham in the Mirepoix . Beef à la mode . - Take some of the veiny piece , the thick flank or the rump , and let it be five inches thick . Cut some bacon fat for larding , and let the lardoons be of considerable size - say ...
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Almindelige termer og sætninger
almond anchovy apples asparagus bacon baked Béchamel beef blanched boiled bread breadcrumbs broiled broth brown brown sauce Brunoise butter called Carême carrots celery chicken chopped cloves cold colour cookery books cream cutlets dinner dish Duxelles eaten endive England English entremet faggot fillets fire fish flavour flour forcemeat fowl France French cooks fried galantine garlic garnish gravy grilled haricot heat herbs hour jelly juice Julienne kitchen lemon lemon-juice liqueur Macedon maître d'hôtel Mayonnaise means meat melted milk minutes Mirepoix mixed mushrooms mutton nutmeg onions ounces of butter oysters parsley peas pepper and salt pieces pint potatoes pudding purée quantity ragout receipt roast salad sauce Sauce Robert served shalots simmer slices soup spoonful stew stewpan sugar sweet sweet-herbs tarragon taste truffles turnips veal vegetables vinegar wine word yolks of eggs
Populære passager
Side 82 - This Bouillabaisse a noble dish is — A sort of soup, or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo ; Green herbs, red peppers, mussels, saffern, Soles, onions, garlic, roach, and dace ; All these you eat at Terra's tavern, In that one dish of Bouillabaisse.
Side 345 - See him in the dish, his second cradle, how meek he lieth ! — wouldst thou have had this innocent grow up to the grossness and indocility which too often accompany maturer swinehood ? Ten to one he would have proved a glutton, a sloven, an obstinate, disagreeable animal — wallowing in all manner of filthy conversation — from these sins he is happily snatched away — Ere sin could blight, or sorrow fade, Death came with timely care...
Side 346 - ... she would feel that I had never had a bit of it in my mouth at last — and I blamed my impertinent spirit of alms-giving, and out-of-place hypocrisy of goodness; and above all I wished never to see the face again of that insidious, good-for-nothing, old grey impostor.
Side 345 - He must be roasted. I am not ignorant that our ancestors ate them seethed or boiled, but what a sacrifice of the exterior tegument ! There is no flavour comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted crackling...
Side 347 - Whether, supposing that the flavour of a pig who obtained his death by whipping (per flagellationem extrema/ni) superadded a pleasure upon the palate of a man more intense than any possible suffering we can conceive in the animal, is man justified in using that method of putting the animal to death ? " I forget the decision. His sauce should be considered. Decidedly, a few bread crumbs, done up with his liver and brains, and a dash of mild sage. But, banish, dear Mrs. Cook, I beseech you, the whole...
Side 345 - ... the hereditary failing of the first parent, yet manifest — his voice as yet not broken, but something between a childish treble, and a grumble — the mild forerunner, or prceludium, of a grunt.
Side 400 - Twould tempt the dying anchorite to eat; Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad bowl! Serenely full, the epicure would say, Fate cannot harm me, I have dined to-day!
Side 350 - ... in the pan, you are to add a fit quantity of the best Butter, and to squeeze the...
Side 399 - Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town; And lastly o'er the flavoured compound toss A magic soupcon of anchovy sauce.
Side 346 - Pig - let me speak his praise - is no less provocative of the appetite than he is satisfactory to the criticalness of the censorious palate. The strong man may batten on him, and the weakling refuseth not his mild juices. Unlike to mankind's mixed characters, a bundle of virtues and vices inexplicably intertwisted, and not to be unravelled without hazard, he is good throughout.