Rolling Pin — A kitchen tool used primarily to roll out dough, but has many other uses as well. Cook thirty minutes longer.
Add the egg white, followed by the cream. Cook together ten minutes, drain and put the vegetables into a double boiler with two heaping tablespoonfuls of butter, a heaping tablespoonful of flour, salt and pepper to taste; steam for ten minutes.
One quart of the sediment which is left from the clear stock, one quart of water, one-fourth of a cupful of pearl barley, one good-sized white turnip, one carrot, half a head of celery, two onions, about two pounds of cabbage, three potatoes, salt and pepper. These garnishes are known as inlays, though you may also hear them called centered garnishes.
Compound Butter — Softened butter mixed with a variety of ingredients then rolled and chilled.
Have the vegetables except the potatoescut quite fine, and when the pork is cooked, put the vegetables into the pot with it. Mousseline Forcemeat Although individual recipes will differ, the formula shown below for mousseline forcemeat works as an excellent starting point.
D Daube — A French term referring to a method of braising meat in red wine stock well seasoned with herbs. We do not transfer personal information internationally. It is immersed in directly into a pot of soup or other mixture to puree or ground coarsely the contents.
Once the forcemeat is tested and any adjustments to seasoning or consistency have been made, you may add Forcemeat meat and pork fat ingredients. These balls must be seasoned very delicately.
The cattle are subjected to a treatment of limited mobility, massaged with sake, and fed a selective diet that includes plentiful amounts of beer, resulting in extremely tender and full flavored meat.
Cut off the hard, green stems from two bunches of asparagus and put them in 2 quarts and a pint of water, with 2 pounds of veal the knuckle is the best.
Soak over night a pint of black beans in a quart of water. The kitchen staff varies according to the requirements of each establishment, tasks being shared or distributed between the workers.
There are two types of ragout; blonde and brown. Put a bottle of either red or white wine, ale or cyder, into a China bowl, sweeten it with sugar, and grate in some nutmeg, then hold it under the cow, and milk into it till it has fine froth at the top; strew over it a handful of currants, clean washed and picked, and plumped before the fire.
Let the soup be cool when you mix it, and do it perfectly smooth. Searing — The browning or caramelizing of a foods surface using direct heat. Remove form heat and stir in vanilla. Country-style Forcemeat which will not have the finer texture of other Forcemeats, will be coarser like a country-style meat as it combines meat with liver and fat or fatback to add a distinctive flavor to the food.
This may still be called stuffing or it may be called dressing. Celery Soup for six persons. Reserve — To set aside ingredients, mixtures, or preparations for later use in cooking.
Confectionary — Any of a numerous amount of food products based on sugar as the main ingredient. Depending upon the product or service, we may ask you for a variety of personally-identifying information.
Break up the body of the lobster, and cut off the scraggy parts of the meat. Cook the butter and flour until smooth, but not brown.
Seafood — A general term describing any fish, shellfish, or mollusk taken from the oceans that is fit for consumption. Stuffed Parathaserved in a restaurant in MumbaiIndia Pirozhki stuffed with meat, mushroom, rice and onions In addition to stuffing the body cavity of animals, including birdsfishand mammalsvarious cuts of meat may be stuffed after they have been deboned or a pouch has been cut into them.
The galantine is then wrapped in cheesecloth and poached in poultry stock until the proper internal temperature is reached. However, meats to be used as garnishes can easily be the more delicate portions: However, take into account whether or not the item will be pressed or coated with aspic before you make a dramatic change.
This practice will give a supply of stock at all times, which will be of the greatest value in making sauces, side dishes and soups. Cut the onion into thin slices and fry in the butter ten minutes, being careful not to burn; then add the asparagus that has been boiled in the stock.
Casing — The thin, tubular membrane of the intestine used to hold processed meats and forcemeats, as in sausages and salami. Friandise — A French term for confections such as petits fours or truffles, eaten between meals or as an assortment served after the dessert course with coffee or tea.
Not overdone or too soft. Season — To add an ingredient to foods before, during, or after cooking to enhance its flavor, but not taking away from the natural flavor of the food.Ballotine of Chicken is something I have been meaning to try for ages.
When I say ages I mean about ten years and after finally getting around to it last Sunday I really can’t work out what took me so long. Fat Badgers Guide to Quality Inns of the British Isles provides a guide to pubs in the United Kingdom which give the highest standards of British hospitality, traditional ales and superior cuisine.
For Straight Forcemeat a lean meat which is typically pork or veal is ground with fatback to produce the result. Country-style Forcemeat which will not have the finer texture of other Forcemeats, will be coarser like a country-style meat as it combines meat with liver and fat or fatback to add a distinctive flavor to the food.
In preparation. Forcemeat (derived from the French farcir, "to stuff") is a mixture of ground, lean meat mixed with fat by grinding, sieving, or puréeing the ingredients. The result may either be smooth or coarse, depending on the desired consistency of the final product.
Pie crust In its most basic definition, pie crust is a simple mix of flour and water.
The addition of fat makes it pastry. In all times and places, the grade of the ingredients depends upon the. Patricia Wells – journalist, author, and cooking teacher – is an American who has lived in Paris since She is the author of 13 books, including The French Kitchen Cookbook, Simply Truffles, Vegetable Harvest, We've Always Had Paris and Provence, Bistro Cooking, Simply French, and Trattoria.Download