Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical, HistoricalDulau, 1877 - 500 sider |
Fra bogen
Resultater 1-5 af 58
Side 10
... gravy is used . After all , it is probable that receipts would not be so multiplied in the books but for a great practical fallacy . It is always assumed that a cookery book will make a cook . Nothing can be more false . If a man or a ...
... gravy is used . After all , it is probable that receipts would not be so multiplied in the books but for a great practical fallacy . It is always assumed that a cookery book will make a cook . Nothing can be more false . If a man or a ...
Side 54
... scribe wrote bard . BARLEY BROTH . - Any soup with barley in it may be called barley broth . The French make it by simply boiling barley and adding it to a clear gravy soup , 54 Barbel and seven liquid. For nightcap, if required, ...
... scribe wrote bard . BARLEY BROTH . - Any soup with barley in it may be called barley broth . The French make it by simply boiling barley and adding it to a clear gravy soup , 54 Barbel and seven liquid. For nightcap, if required, ...
Side 55
... gravy soup , or to any of the vegetable soups . The name in this country is almost always confined to what is otherwise called Scotch broth or mutton broth , the principle of which is in England but half understood . One of the most ...
... gravy soup , or to any of the vegetable soups . The name in this country is almost always confined to what is otherwise called Scotch broth or mutton broth , the principle of which is in England but half understood . One of the most ...
Side 63
... gravy , and they serve it with sharp sauce . This is not saying much for the fillet , which the French , however , delight to honour in the form of steaks . Beefsteak is even more popular in England than roast beef , and there is a ...
... gravy , and they serve it with sharp sauce . This is not saying much for the fillet , which the French , however , delight to honour in the form of steaks . Beefsteak is even more popular in England than roast beef , and there is a ...
Side 64
... gravy or broth - good enough when the pie is cold to turn to jelly . Most cooks are content with water , but as the pie is very often eaten cold , the result is an odious watery sauce . Cover the pie up in the usual way , and let it ...
... gravy or broth - good enough when the pie is cold to turn to jelly . Most cooks are content with water , but as the pie is very often eaten cold , the result is an odious watery sauce . Cover the pie up in the usual way , and let it ...
Andre udgaver - Se alle
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.