Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical, HistoricalDulau, 1877 - 500 sider |
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Side 5
... quantity is reduced : onions are not polite enough — and sometimes they are intermingled with chopped gherkins . In the Sauce Robert there was no thought of wine or ketchup , nor any thought of vinegar beyond the little tarragon vinegar ...
... quantity is reduced : onions are not polite enough — and sometimes they are intermingled with chopped gherkins . In the Sauce Robert there was no thought of wine or ketchup , nor any thought of vinegar beyond the little tarragon vinegar ...
Side 10
... in every household . The sugar of England is a good deal sweeter than the sugar of France . Tbo salt of France is much more salt than that of Engla of - The quantities to be used therefore must continually vary ΙΟ Introduction.
... in every household . The sugar of England is a good deal sweeter than the sugar of France . Tbo salt of France is much more salt than that of Engla of - The quantities to be used therefore must continually vary ΙΟ Introduction.
Side 11
... quantities are deceptive , because they are unintelligible apart from quality . When the reader comes to the article on Soups , he will find that the very highest authorities differ widely on the grand point as to the quantity of water ...
... quantities are deceptive , because they are unintelligible apart from quality . When the reader comes to the article on Soups , he will find that the very highest authorities differ widely on the grand point as to the quantity of water ...
Side 24
... quantity of butter . Make a note of this therefore : that Dutch and Almayne sauce are but different forms of the same idea . In Dutch or Holland sauce there is good water ; in German or Almayne sauce there is the finest Velvet- down ...
... quantity of butter . Make a note of this therefore : that Dutch and Almayne sauce are but different forms of the same idea . In Dutch or Holland sauce there is good water ; in German or Almayne sauce there is the finest Velvet- down ...
Side 27
... quantity of water , this is either a paste , a cream , or milk . Add sugar or syrup to taste . For orgeate , or almond milk to drink , it used to be the rule to let the water and pounded almonds infuse for several hours on cinders or on ...
... quantity of water , this is either a paste , a cream , or milk . Add sugar or syrup to taste . For orgeate , or almond milk to drink , it used to be the rule to let the water and pounded almonds infuse for several hours on cinders or on ...
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almond anchovy apples asparagus bacon baked Béchamel beef Blanc 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 Spanish spoonful stew stewpan sugar sweet tarragon taste truffles turnips veal vegetables vinegar wine word yolks of eggs