French Domestic Cookery: Combining Elegance with Economy; Describing New Culinary Implements and Processes; the Management of the Table; Instructions for Carving; French, German, Polish, Spanish, and Italian Cookery: in Twelve Hundred Receipts. Besides a Variety of New Modes of Keeping and Storing Provisions, Domestic Hints, &c., Management of Wines, &cHarper & Brothers, 1846 - 340 Seiten |
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add a little almonds anchovies artichokes bain-marie bake bay-leaf beat beaten beef blanch boiling water bottle bouillon bread-crumbs broil broth brown bunch of mixed carrots chives chopped finely clove of garlic cloves cold water court-bouillon cover cream cutlets deep dish dish drain dress Dutch oven entremets fillet fine herbs fish forcemeat fowl fried garlic garnish gentle fire gravy half a glass half a pound hors d'œuvre hour jelly juice lard lemon let it boil little salt marinade meat milk mixed herbs moisten mushrooms mutton nutmeg onions ounces parsley peel piece of butter pinch of flour pint potatoes pound of sugar powdered sugar purée quart quarter ragout roast sauce saucepan season serve shalots skim slices of bacon soak soup spice spoonful of flour sprinkle stew stewpan stir strain syrup taragon thicken thin slices thyme truffles veal verjuice vinegar warm white wine yolks of eggs
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Seite 239 - Roast thirty chestnuts ; take off the peel, and put them in a preserving-pan with a quarter of a pound of sugar and half a tumbler of cold water.
Seite 167 - Vi gallon of water allow i small teaspoonful of moist sugar, i heaped tablespoonful of salt. Mode.— This delicious vegetable, to be eaten in perfection, should be young, and not gathered or shelled long before it is dressed. Shell the peas, wash them well in cold water, and drain them; then put them into a saucepan with plenty of fast-boiling water, to which salt and moist sugar have been added in the above proportion; let them boil quickly over a brisk fire, with the lid of the saucepan uncovered,...
Seite 80 - Take a rump, or piece of beef, bone it, beat it well, and lard it with fat bacon ; then put it into a stewpan with some rind of bacon, a calf's foot, an onion, a carrot, a bunch of sweet herbs, a bay leaf, some thyme, a clove of garlic, some cloves, salt, and pepper ; pour over the whole a glass of water, let it stew over a 'slow fire for six hours at least. A clean cloth should be placed over the stewpan before the lid is put on, to make it airtight ; when the beef is done, strain the gravy through...
Seite 42 - ... a glass of broth, little by little. It may be used with the feather of a quill, to colour meats, such as the upper part of fricandeaux; and to impart colour to sauces. Caramel made with water instead of stock may be used to colour compotes and other entremets. Casserole - A crust of rice, which, after having been moulded into the form of a pie, is baked, and then filled with a fricassee of white meat or a puree of game.
Seite 44 - This should always be done according to the vein of the meat, so that in carving you slice the bacon across as well as the meat.
Seite 43 - To singe fowl or game, after they have been picked. FONCER. — To put in the bottom of a saucepan slices of ham, veal, or thin broad slices of bacon. GALETTE.— A broad thin cake. GATEAU.— A cake, correctly speaking; but used sometimes to denote a pudding and a kind of tart.
Seite 236 - ... with a quarter of a pound of sugar and half a glass of water ; let them simmer...
Seite 62 - ... let it boil a quarter of an hour ; then take it off; put in a piece of butter rolled in flour, and stir it the whole time till it is melted and thickened.
Seite 198 - ... water, and let them stew, seasoning with salt and sugar. When done, put them into the dish they are to be served in, and break over them some eggs, seasoned with salt, pepper, and nutmeg. Set them for a short time over the fire, press a red-hot shovel over, and serve the yolks soft. Fried Eggs. — Break into a pan of boiling fat the eggs, one by one, and fry them, taking care that the yolks do not harden. Serve them with white sauce or gravy, or with a forcemeat of sorrel. Eggs ivith Fine Herbs.
Seite 253 - ... and strain the juice through it; leave it to run of itself without pressure, for it should be very clear. Then take the strained liquor, and to each pint of juice put two pounds of loaf sugar; pour it into a preserving-pan, and set it on the fire. After the third or fourth boiling, take the syrup off the fire, skim it, and pour it into a pan or jug, and when cold, put it into small bottles; well cork them, and keep them in the cellar. The syrup of plain currants is sometimes preferred to the...