The Fish And Oyster book
The Fish And Oyster book
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In our eReader you can find the full English version of the book. Read The Fish And Oyster book Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Fish And Oyster book
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Cover with a buttered paper, and place it in a moderate oven, until done. Dress the fillets on a hot platter; garnish around with mushroom heads, fish quenelles No. 376, truffles cut in round slices, shrimps, olives, and mussels. Reduce the liquor with the same quantity of veloute* No. 317; thicken with some raw egg-yolks and some crawfish butter No. 361; season to taste, and strain the sauce; pour it over the fish and garnishing, and serve very hot.
227. PIKE, STUFFED, ROYAL STYLE. B rochet Fa...rci a la Roy ale.
Prepare and stuff the same as No. 224. When cooked, place the fish on a hot platter; garnish with slices of cooked lobster fried in butter to a nice color, some mussels cooked a la mariniere (No. 63 ) and taken out of the shell, mushroom heads sauted in butter, and some fried Parisian potatoes No. 386. Reduce the stock from the fish; 76 THE FISH AND OYSTER BOOK.
thicken with some tomato sauce No. 355, a piece of fresh butter, a little fish glaze No. 316; strain the sauce, add the juice of a lemon and a little finely-cut-up chives; pour it over the fish, and garnish around with some trussed crawfish and half -heart-shaped bread croutons fried in butter.
What to read after The Fish And Oyster book?
You can find similar books in the "Read Also" column, or choose other free books by Leon Kientz to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Cover with a buttered paper, and place it in a moderate oven, until done. Dress the fillets on a hot platter; garnish around with mushroom heads, fish quenelles No. 376, truffles cut in round slices, shrimps, olives, and mussels. Reduce the liquor with the same quantity of veloute* No. 317; thicken with some raw egg-yolks and some crawfish butter No. 361; season to taste, and strain the sauce; pour it over the fish and garnishing, and serve very hot.
227. PIKE, STUFFED, ROYAL STYLE. B rochet Fa...rci a la Roy ale.
Prepare and stuff the same as No. 224. When cooked, place the fish on a hot platter; garnish with slices of cooked lobster fried in butter to a nice color, some mussels cooked a la mariniere (No. 63 ) and taken out of the shell, mushroom heads sauted in butter, and some fried Parisian potatoes No. 386. Reduce the stock from the fish; 76 THE FISH AND OYSTER BOOK.
thicken with some tomato sauce No. 355, a piece of fresh butter, a little fish glaze No. 316; strain the sauce, add the juice of a lemon and a little finely-cut-up chives; pour it over the fish, and garnish around with some trussed crawfish and half -heart-shaped bread croutons fried in butter.
What to read after The Fish And Oyster book?
You can find similar books in the "Read Also" column, or choose other free books by Leon Kientz to read onlineMoreLess
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