Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes: With Two Hundred and Eighty-four Illustrations |
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Common terms and phrases
aspic jelly bain-marie bake baking-tin bayleaf Bechamel sauce boiling water bone Brown sauce bunch of herbs buttered paper button mushrooms castor sugar centre chervil chicken clean cold water cooked cream Croustades croûtons cutlets dinner or luncheon dish-paper drops of carmine dust of coralline Espagnol sauce farce fifteen minutes fillets finely-chopped flour foie gras fresh garnish gill half a pint half a pound hot dish inch thick Lemon Jelly liquid carmine little salt Marshall's Coralline Pepper mixture moderate oven mould nice golden colour onions ounce of Marshall's ounces of butter ounces of castor oysters Parmesan cheese parsley peel pieces pinch of salt plain pipe purée quarter ragoût raw yolks recipe remove rose pipe salad oil saltspoonful sauce vol sauté pan season serve simmer slices smooth sprinkle stewpan stir tablespoonful Take tammy tarragon teaspoonful timbal tomatoes truffle Veloute wire sieve yolks of eggs