Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical, HistoricalDulau, 1877 - 500 |
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Strona 19
... hour of absinthe ; and Switzerland , which is supposed to make the best sort , imports into France yearly more than 2,000,000 gallons of it . When taken in excess , or when taken regularly , it is found to be so hurtful that it is now ...
... hour of absinthe ; and Switzerland , which is supposed to make the best sort , imports into France yearly more than 2,000,000 gallons of it . When taken in excess , or when taken regularly , it is found to be so hurtful that it is now ...
Strona 22
... hours . Turn out the mould , and serve it with English butter sauce , sweetened with a little sugar and flavoured with lemon and a glass of sherry . ALDERMAN'S WALK . - An interesting name given to the long incision on a haunch of ...
... hours . Turn out the mould , and serve it with English butter sauce , sweetened with a little sugar and flavoured with lemon and a glass of sherry . ALDERMAN'S WALK . - An interesting name given to the long incision on a haunch of ...
Strona 27
... hours on cinders or on the angle of the stove . Now it is considered enough to let it rest in a cool place for about a couple of hours . When the flavour of the almonds is extracted , the infusion is to be strained through a napkin , to ...
... hours on cinders or on the angle of the stove . Now it is considered enough to let it rest in a cool place for about a couple of hours . When the flavour of the almonds is extracted , the infusion is to be strained through a napkin , to ...
Strona 28
... hour . Serve it with a fruit syrup . The best almonds are those called the tender - shelled- the best of these the Jordan - and the best Jordan almonds come not from the Jordan but from Malaga . There is no doubt , however , that this ...
... hour . Serve it with a fruit syrup . The best almonds are those called the tender - shelled- the best of these the Jordan - and the best Jordan almonds come not from the Jordan but from Malaga . There is no doubt , however , that this ...
Strona 32
... hour every day to a philosophical discourse with the great artist on dinners past and dinners to come . One day said the Prince , " Carême , you will make me die of indigestion . I want to eat everything you send to table , and the ...
... hour every day to a philosophical discourse with the great artist on dinners past and dinners to come . One day said the Prince , " Carême , you will make me die of indigestion . I want to eat everything you send to table , and the ...
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Popularne fragmenty
Strona 82 - This Bouillabaisse a noble dish is — A sort of soup, or broth, or brew, Or hotchpotch of all sorts of fishes, That Greenwich never could outdo ; Green herbs, red peppers, mussels, saffern, Soles, onions, garlic, roach, and dace ; All these you eat at Terra's tavern, In that one dish of Bouillabaisse.
Strona 345 - See him in the dish, his second cradle, how meek he lieth ! — wouldst thou have had this innocent grow up to the grossness and indocility which too often accompany maturer swinehood ? Ten to one he would have proved a glutton, a sloven, an obstinate, disagreeable animal — wallowing in all manner of filthy conversation — from these sins he is happily snatched away — Ere sin could blight, or sorrow fade, Death came with timely care...
Strona 346 - ... she would feel that I had never had a bit of it in my mouth at last — and I blamed my impertinent spirit of alms-giving, and out-of-place hypocrisy of goodness; and above all I wished never to see the face again of that insidious, good-for-nothing, old grey impostor.
Strona 345 - He must be roasted. I am not ignorant that our ancestors ate them seethed or boiled, but what a sacrifice of the exterior tegument ! There is no flavour comparable, I will contend, to that of the crisp, tawny, well-watched, not over-roasted crackling...
Strona 347 - Whether, supposing that the flavour of a pig who obtained his death by whipping (per flagellationem extrema/ni) superadded a pleasure upon the palate of a man more intense than any possible suffering we can conceive in the animal, is man justified in using that method of putting the animal to death ? " I forget the decision. His sauce should be considered. Decidedly, a few bread crumbs, done up with his liver and brains, and a dash of mild sage. But, banish, dear Mrs. Cook, I beseech you, the whole...
Strona 345 - ... the hereditary failing of the first parent, yet manifest — his voice as yet not broken, but something between a childish treble, and a grumble — the mild forerunner, or prceludium, of a grunt.
Strona 400 - Twould tempt the dying anchorite to eat; Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad bowl! Serenely full, the epicure would say, Fate cannot harm me, I have dined to-day!
Strona 350 - ... in the pan, you are to add a fit quantity of the best Butter, and to squeeze the...
Strona 399 - Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town; And lastly o'er the flavoured compound toss A magic soupcon of anchovy sauce.
Strona 346 - Pig - let me speak his praise - is no less provocative of the appetite than he is satisfactory to the criticalness of the censorious palate. The strong man may batten on him, and the weakling refuseth not his mild juices. Unlike to mankind's mixed characters, a bundle of virtues and vices inexplicably intertwisted, and not to be unravelled without hazard, he is good throughout.