The French cookJohn Ebers and Company; sold also by Hurst & Company, 1829 - 485 pagini |
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Pagina xiv
... Larded and Roasted 125 125 • 125 · . Veal with Endive 126 · Calf's Feet Plain 126 291 Calf's Feet Marinade 126 · Fried 293 295 120 . 127 nière . 275 Tendons of Veal with Green Peas , Brown 121 276 Tendons of Veal with Green Peas , White ...
... Larded and Roasted 125 125 • 125 · . Veal with Endive 126 · Calf's Feet Plain 126 291 Calf's Feet Marinade 126 · Fried 293 295 120 . 127 nière . 275 Tendons of Veal with Green Peas , Brown 121 276 Tendons of Veal with Green Peas , White ...
Pagina xix
... larded and glazed 519 Pike à la Polonoise ( Polish fashion ) 520 Pike with Genévoise Sauce 521 Pike with Dutch Sauce 522 Boiled Pike with Dutch Sauce 523 Baked Pike , French way • • Court Bouillon for Fish au bleu Perch à la Waster ...
... larded and glazed 519 Pike à la Polonoise ( Polish fashion ) 520 Pike with Genévoise Sauce 521 Pike with Dutch Sauce 522 Boiled Pike with Dutch Sauce 523 Baked Pike , French way • • Court Bouillon for Fish au bleu Perch à la Waster ...
Pagina 34
... larded sweetbreads ; keep your sauce thin , as you have nothing to maskt . This sauce must be of a very peculiar flavour ; boil down two glasses of good Madeira , with a very small bit of sugar , and when almost brought to glaze , put ...
... larded sweetbreads ; keep your sauce thin , as you have nothing to maskt . This sauce must be of a very peculiar flavour ; boil down two glasses of good Madeira , with a very small bit of sugar , and when almost brought to glaze , put ...
Pagina 78
... larded on the superficies ( as a fricandeau ) , is commonly called piqué or piqued , while that which is larded with a wood or iron larding pin through the meat with coarse bacon , is vulgarly termed lardé , ( larded ) ; the adoption of ...
... larded on the superficies ( as a fricandeau ) , is commonly called piqué or piqued , while that which is larded with a wood or iron larding pin through the meat with coarse bacon , is vulgarly termed lardé , ( larded ) ; the adoption of ...
Pagina 86
... larded . With regard to the two bones , you must take care not to let them be too thick , if they are too thick you cannot dish them well . Another , and a much better Method of preparing Chops or Cutlets à la Soubise . Cut the mutton ...
... larded . With regard to the two bones , you must take care not to let them be too thick , if they are too thick you cannot dish them well . Another , and a much better Method of preparing Chops or Cutlets à la Soubise . Cut the mutton ...
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?