The imperial and royal cook1809 |
Contents
160 | |
163 | |
169 | |
175 | |
181 | |
187 | |
197 | |
203 | |
50 | |
56 | |
62 | |
63 | |
69 | |
75 | |
77 | |
83 | |
89 | |
97 | |
103 | |
109 | |
113 | |
119 | |
125 | |
131 | |
137 | |
142 | |
148 | |
154 | |
209 | |
213 | |
219 | |
225 | |
231 | |
233 | |
239 | |
242 | |
248 | |
256 | |
257 | |
263 | |
270 | |
278 | |
283 | |
290 | |
298 | |
304 | |
311 | |
Other editions - View all
Common terms and phrases
add a little anchovy anchovy essence aspic bake bason bay leaves beat beef beshemell blades of mace blanch bones bottom braise bread crumbs Cayenne pepper celery chickens chopped clean cloves coulis cover croutons fillet force-meat four fowl garnish gently glaze gravy half a pint half a pound half an hour isinglass jelly keep stirring lard lean ham lemon lemon-peel let it boil liquor little pepper little salt Madeira wine meat melted minutes mortar mould mushrooms nutmeg onions orange ounces of butter oven oysters parsley paste peel pepper and salt pigeons pint of stock port wine puff-paste put a little quantity quart quarter roast roll sauce season set the stewpan Seville oranges shalots sheets of bacon simmer slow stove soup souties-pan spoonful squeeze stew strain sweet herbs sweetbreads tammy TARRAGON SAUCE thick truffles veal venison vinegar white wine yolks