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1
Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways
In Henrietta Davidis's Praktisches Kochbuchfiir die Deutschen inAmerika (Practical Cookbook for German Americans), adapted for German-American kitchens in 1879, Schmorbraten was called boeuf a la mode, its most common name in ...
William Woys Weaver,
2002
2
Le Cuisinier royal et bourgeois, qui apprend a ordonner ... - Strona 511
Ü* 159 Bœuf , tranches coulées. 140 Bœuf, tranche en Paré. 14.7. ;59 c — Bœuf, filets au Çonœrnbre, &au rres. - 14.1. G' 141. . “Bœuf, Langues. 14.2.. Ü'sui-U. Bœuf au jus. ' \ . 14.6 Bœuf à la mode. ' 147 Bœuf, Coulis. :.09 Bœuf,Vinaigretce.
[Anonymus AC09795438],
1693
3
The Concept of Political Judgment - Strona 100
This seems plausible enough. Are there not observable empirical regularities such that certain kinds of foods are widely thought to be personally gratifying and others not? Not everyone likes boeuf a la mode, but most people do. Perhaps a ...
Peter J. Steinberger,
1993
4
Practical Professional Cookery - Strona 888
... Head 561 Boeuf a la Bourguignonnt 334 Boeuf a la Mode froid 558 Jtocul bouilli a la Francaise .316 Boeuf braise 332 Boeuf Flamande, Carbonnade 319 Boeuf, Bitok 316 Boeuf, Contrefilet 320 Boeuf, Cromesquis 320 Boeuf, Cromesquis a ...
Harry Louis Cracknell, R. J. Kaufmann,
1999
5
Simpson's Cookery, Improved and Modernised: The Complete ...
... way (culotte de boeuf a 1'Italienne) 207 the Flemish way (culotte de bceuf a la Fla- mande) 208 _. and tomata sauce (culotte de bceuf, sauce tomate) 209 the gardener's way (culotte de boeuf u Ja jardiniere) 210 . a la mode (culotte de boeuf ...
John Simpson (cook.), Henderson William Brand,
1834
6
The influence of the French language on the German ... - Strona 161
boeuf a la monde - bombardier en 161 B0EUF A LA M0DE (subst.) Fr . boeuf a la mode (m. ) 'du boeuf assaisonne & cuit dans son jus' (Acad. I 106) is recorded in Ger. as a culinary term from the late 17c. and is now archaic in Fr. and Ger.
Richard James Brunt,
1983
7
Dictionnaire universel francois et latin ... avec des ... - Strona 1298
Nerf de boeuf , est la partie du bœuf destinée à la génération. Langue de boeuf , est la langue détachée du bœuf , qu'on sale , & qu'on fume d'ordinaire pour en faire un ragoût qui excite à boire. Boeuf a la mode , est un bœuf bien lardé , cuit ...
[Anonymus AC09811609],
1743
8
Joy of Cooking - Strona 461
Prepare: Boeuf a la Mode, above ) So as to get a clear stock, do not add the vegetables. When the beef is tender, drain the liquid through a cloth. Degrease it as much as possible. Allow it to cool until it starts to jell. Meanwhile, cut the meat from ...
Irma S. Rombauer, Marion Rombauer Becker,
1975
9
International Dictionary of Food and Cooking - Strona 71
Beef or ox boeuf a la bourguinonne (Frl masc- A piece of heef, usually topside, larded and marinated in red wine and ... Served sliced with watercress, mustard, horseradish and pickles boeuf miroton (Frl masc. wemiroton boeuf a la mode (Frl ...
Charles Gordon Sinclair,
1998
10
Classic Russian Cooking: Elena Molokhovets' a Gift to ... - Strona 650
... 571 fish whole, 571 baked and stuffed, 293 eel and crayfish, 296 navaga. fried, 571 with salad, sauce, 291- 292 beef (com.) patties with horseradish, 216-217 sauce for, 167 roast,. majonez, 286 meat boeuf a la mode, 207-208 calf s head.