The "Queen" Cookery Books ...H. Cox, 1904 - Cooking, English |
Common terms and phrases
allemande sauce anchovy aspic aspic jelly bake bay leaf béchamel béchamel sauce beef blanched boil bones braised breadcrumbs broiled brown sauce butter buttered paper cayenne centre chaufroix cheese chicken chopped cold cooked colour coralline pepper cream crème croustade crumbs cutlets d'Uxelles delicate dish drain entrées espagnole sauce farce fat bacon fill fillets finely minced flavoured flour foie gras French fried garnish gently gill glaze golden brown grated half a pint larded lemon juice lightly macaroni marinade mask mayonnaise meat minced parsley minutes mixed mixture moistening mushrooms mutton neatly nice onion oven parsley pepper and salt pieces poach potato purée quenelle rabbit ragout recipe rice rich round salad savoury seasoned served shallot sieve simmer sliced soufflé spoonful stewed stir tablespoonful tarragon teaspoonful thick timbale tiny tomato sauce trimmed truffles veal vegetables velouté velouté sauce vinegar vol-au-vent white sauce wine yolks
Popular passages
Page 148 - with this special observance, that you o'erstep not the modesty of nature . . . but
Page 99 - to the boil, then draw the pan to the side of the stove and let it simmer
Page 42 - then draw it to the side of the stove and let it simmer very gently for
Page 101 - then draw it to the side of the stove and let it simmer
Page 54 - the whites of the eggs whisked to a very stiff froth, and
Page 71 - add the whites of the eggs whipped to a stiff froth, and
Page 71 - on a baking sheet, and bake them in a moderate oven for about
Page 46 - oven from eight to twelve minutes according to the thickness of the
Page 131 - into a well-buttered mould, and bake in a quick oven. Turn out