The French Cook, Or, The Art of Cookery: Developed in All Its Branchesauthor, 1815 - 480 Seiten |
Häufige Begriffe und Wortgruppen
bain marie beef blanch blond de veau braize broil broth brown bunch of parsley carrots chickens chopped cold colour consommé cream créme croquettes crumbs of bread dice dish drain eggs entrées entremets Espagnole farce filets mignons fillets fish flour fowl fresh butter fried glace glaze grease green onions hour isinglass Italienne jelly juice lard layers of bacon legs lemon let it cool let the whole let them boil liquor little butter little salt little sugar lump of butter maître d'hôtel marinade marmite mask meat melted miroton moisten mould mushrooms omelette oven parez parsley parsley and green partridges parures pieces pound purée quenelles rabbits ragoût relevé rice roasted round salpicon salt and pepper sauce tournée sauté pan scollops season serve shalots shape skim slices slow fire soufflé spoonfuls stew stew-pan tammy taste thick throw truffles turnips veal velouté vol au vent yolks
Beliebte Passagen
Seite 297 - 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 the best, as it is the only method of drawing out all the oil, which is unpalatable and indigestible.
Seite 289 - ... long as they are in other countries. The hens, in general, are the most delicate. The cocks show their age by their spurs. They are only fit to be eaten when the blood begins to run from the bill, which is commonly six days or a week after they have been killed. The flesh...
Seite 233 - Cut off the claws, after having emptied and picked the birds ; make a hole below the joint of the leg ; truss the leg inside of the body; singe the birds over the flame till the flesh gets firm ; pinch the breast with your left hand ; scollop the...
Seite 70 - ... without leaving any sinews or fat, and soak in milk about the same quantity of crumbs of bread. When the bread is well soaked, squeeze it, and put it into a mortar with the veal, a small quantity of...
Seite 70 - When the fane is perfected, take half of it, and put into it some chopped parsley. Let the whole cool, in order to roll it of the size of the yolk of an egg; poach it in salt and boiling water, and when very hard, drain on a sieve, and put it into the turtle. Before you send up, squeeze the juice of 2 or 3 lemons, with a little cayenne pepper, and pour that into the soup.
Seite 427 - To melt a quarter of a pound of isinglass, take a little more than a pint of water, into which throw the twelfth part of the white of an egg ; beat the water well till it becomes white ; throw the isinglass into the water, and lay it on the stove over a very slow fire.
Seite 297 - ... 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 the best, as it is the only method of drawing out all the oil, which is unpalatable and indigestible. Cut the eel in pieces without ripping the belly, then run your knife into the hollow part, and turn it round to take out the inside.
Seite 89 - ... a pound of fat bacon, into slices, half a pound of butter, the juice of a lemon, salt and pepper, one or two onions, a bunch of parsley, a little thyme, bay leaf, and spice. When stewed enough, it should be strained through a tammy or hair sieve. If used for a fowl, the latter must simmer in it about thirty-five minutes.
Seite 195 - ... and cayenne, and put the mixture into a dish to cool. When this preparation is quite cold, cut it into 2 equal parts, which should be made into boudins of a long shape, the size of the dish they are intended to be served on ; roll them in flour, egg 'and bread-crumb them, and be careful that the ends are well covered with the crumbs, otherwise they would break in the frying-pan ; fry them a nice colour, put them before the fire to drain the greasy moisture from them, and serve with the remainder...
Seite 68 - It may now be ascertained if it be thoroughly done by thrusting a knife 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...