The French cookJohn Ebers and Company; sold also by Hurst & Company, 1829 - 485 pagini |
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Pagina ix
... Fish 40 Sauce à Matelottes for En- trées ( Sauce for Matelottes in the first course ) 41 Apple Sauce for Geese and 10 42 Purée of Sorrel ( Stewed Sorrel ) 18 28 88 88 88 99 = 2 * * *. On Cookery • On Carving Advice to Cooks On the Choice ...
... Fish 40 Sauce à Matelottes for En- trées ( Sauce for Matelottes in the first course ) 41 Apple Sauce for Geese and 10 42 Purée of Sorrel ( Stewed Sorrel ) 18 28 88 88 88 99 = 2 * * *. On Cookery • On Carving Advice to Cooks On the Choice ...
Pagina xix
... Fish au bleu Perch à la Waster - fish 533 Perch plain boiled , or Water 242 Suchet 242 534 Perch à la Maître d'Hôtel ( with Steward's Sauce ) 251 535 Perch plain boiled , with 242 Dutch Sauce 536 Fried Tench · 243 537 Trout stewed in ...
... Fish au bleu Perch à la Waster - fish 533 Perch plain boiled , or Water 242 Suchet 242 534 Perch à la Maître d'Hôtel ( with Steward's Sauce ) 251 535 Perch plain boiled , with 242 Dutch Sauce 536 Fried Tench · 243 537 Trout stewed in ...
Pagina xx
Louis Eustache Ude. CHAPTER XVI . SALT - WATER FISH - TURBOT , BRILL , JOHN DORY , SALMON , STURGEON , COD , WHITING , SMELTS , & c . & c . Page No. 258 572 Scollops of Cod à la Maître d'Hôtel ( Steward's Sauce ) 270 258 573 Crimped Cod ...
Louis Eustache Ude. CHAPTER XVI . SALT - WATER FISH - TURBOT , BRILL , JOHN DORY , SALMON , STURGEON , COD , WHITING , SMELTS , & c . & c . Page No. 258 572 Scollops of Cod à la Maître d'Hôtel ( Steward's Sauce ) 270 258 573 Crimped Cod ...
Pagina xxi
... Fish Sauces 289 614 Skate plain Boiled 288 • 289 CHAPTER XVII . SHELL FISH - LOBSTER , MUSSELS , CRABS , OYSTERS . 617 Small Timballes of Lobster with Velouté Sauce • 618 Scollops of Lobster in the Shell 619 Lobster Sauce • 622 Scollops ...
... Fish Sauces 289 614 Skate plain Boiled 288 • 289 CHAPTER XVII . SHELL FISH - LOBSTER , MUSSELS , CRABS , OYSTERS . 617 Small Timballes of Lobster with Velouté Sauce • 618 Scollops of Lobster in the Shell 619 Lobster Sauce • 622 Scollops ...
Pagina liv
... fish under a cover , which your butler neglects to remove , it will not be noticed in time nor be touched after the pâtés , croquettes , and risolles . Again , all strong dishes should be eaten last ; for if you commence upon salmi ...
... fish under a cover , which your butler neglects to remove , it will not be noticed in time nor be touched after the pâtés , croquettes , and risolles . Again , all strong dishes should be eaten last ; for if you commence upon salmi ...
Termeni și expresii frecvente
anchovies bake bay-leaves béchamel beef bit of butter blanch braize broil broth brown bunch of parsley carrots chickens chopped cold colour consommé cook cookery cover cream croquettes crumbs of bread cutlets dish drain eggs entrées entremets farce fillets fish flavour flour forcemeat fowl fresh butter fried garnished glaze gravy green onions isinglass Italian sauce jelly juice knife larded layers of bacon legs lemon let it boil little butter little salt marinade meat melted butter mince moisten mould mushrooms mutton oven parsley parsley and green partridges paste pieces pound purée quenelles rabbits ragoût rice roasted round salpicon salt and pepper sauce tournée sauté sauté-pan scollops season serve shalots shape sieve skim slices slow fire small bit Soufflé soup spoonful stew stewpan sweetbreads tammy taste thick throw thyme trimmings truffles turnips veal velouté Velouté Sauce vinegar vol au vent whole yolks
Pasaje populare
Pagina xxix - At supper this night he talked of good eating with uncommon satisfaction. ' Some people (said he,) have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very t carefully ; for I look upon it, that he who does not mind his belly will hardly mind anything else.
Pagina 240 - I recommend in this work that eels should be burnt alive. As my knowledge in cookery is entirely devoted to the gratification of taste and the preservation of health, I consider it my duty to attend to what is essential to both.
Pagina v - Johnson, who boasted of the niceness of his palate, owned that "he always found a good dinner," he said "I could write a better book of cookery than has ever yet been written ; it should be a book upon philosophical principles. Pharmacy is now made much more simple. Cookery may be made so too. A prescription which is now compounded of five ingredients, had formerly fifty in it. So in cookery, if the nature of the ingredients be well known, much fewer will do.
Pagina 439 - O Choisy, seat of soft delight, The secret charm of thy voluptuous night. Vain is the blaze of wealth, the pomp of power ! Lo ! here, attendant on the shadowy hour, Thy closet-supper, served by hands unseen, Sheds, like an evening star, its ray serene To hail our coming.
Pagina 432 - The lovers of good cheer do not like objects which present a handled appearance. Affix a label to each plate, indicating its contents, and you will find that this arrangement will give the guests an opportunity of taking refreshments without being obliged to seat themselves at a table from whence the ladies cannot rise without disordering their dresses, which, to them, is a matter of far greater moment than the best supper in the world ! " For a simple soiree I recommend some sandwiches of fowl,...
Pagina 57 - ... into the fleshy part of the meat. If no blood appears, it is time to moisten it again with the liquor in which the bones, &c. have been boiling. Put in a large bunch of all such sweet herbs as are used in the cooking of a turtle, — sweet basil, sweet marjoram, lemon thyme, winter savory, 2 or 3 bay-leaves, common thyme, a handful of parsley and green onions, and a large onion stuck with 6 cloves. Let the whole be thoroughly done. With respect to the members, probe them, to see whether they...
Pagina 439 - And thus tho most luxurious court in Europe, after all its boasted refinements, was glad to return at last, by this singular contrivance, to the quiet and privacy of humble life.
Pagina 240 - Take one or two live eels, throw them into the fire ; as they are twisting about on all sides, lay hold of them with a towel in your hand, and skin them from head to tail. This method is decidedly the best, as it is the means of drawing out all the oil, which is unpalatable. Note. — Several gentlemen have accused me of cruelty (astonishing!) for recommending in my work that eels should be burned alive.
Pagina 59 - ... preferable, the flavour being more uniform. Be particular, when you dress a very large turtle, to preserve the green fat (be cautious not to study a very brown colour, — the natural green of the fish is preferred by every epicure and true connoisseur) in a separate stewpan, and likewise when the turtle is entirely done, to have as many tureens as you mean to serve each time. You cannot put the whole in a large vessel, for many reasons: first, it will be long in cooling; secondly, when you take...
Pagina lxiii - Music, dancing, fencing, painting, and mechanics in general, possess professors under twenty years of age, whereas in the first line of cooking, pre-eminence never occurs under thirty. We see daily at concerts and academies, young men and women who display the greatest abilities ; but in our line nothing but the most consummate experience can elevate a man to the rank of chief professor. What science demands more study than cookery?