How to Cook FishApplewood Books, 2008 M08 8 - 540 pages Olive Green was the pseudonym used by popular American author Myrtle Reed for the cookbooks she published. This 1908 work is her comprehensive collection of fish recipes. |
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HOW TO COOK FISH (methods for Cooking All Types of Fish): Special ... Olive Green No preview available - 2020 |
Common terms and phrases
according to directions acidulated water add a tablespoonful add one cupful add the yolks Add two cupfuls add two tablespoonfuls Allemande Sauce anchovy anchovy essence bake bay-leaf beaten egg boiling water broil bunch of parsley butter and flour buttered baking-dish buttered baking-pan buttered paper chopped onion cloves cook until thick Cream Sauce cupful of cream cupful of stock cupful of white deep fat dot with butter drain egg and crumbs fillets fish and serve flaked fish flour cooked FRIED fry in deep garnish grated nutmeg half a cupful HALIBUT Hollandaise Sauce lemon-juice Maître d'Hôtel melted butter minced parsley mushrooms nutmeg oven oysters Parboil pepper to season preferred sauce salmon salt and pepper salted and acidulated sauté season with salt seasoned crumbs SHAD ROE shallots simmer skin sprinkle with crumbs stirring constantly tablespoonful of flour tablespoonfuls of butter Tartar Sauce teaspoonful tomatoes Veloute vinegar white wine Worcestershire Sauce