与 «FRICANDO»相关的英语书籍
在以下的参考文献中发现
fricando的用法。与
fricando相关的书籍以及同一来源的简短摘要提供其在 英语文献中的使用情境。
1
The London Art of Cookery, and Housekeeper's Complete ...
Fricando. is. Veal. TAKE aleg of veal, and cut out of the thick part of it stcaks half
an inch thick, and six inches long. Lard them with small chardoons, and dredge
them with flour. Broil them before the fire till they be of a fine brown, and then put
...
2
The New Practice of Cookery, Pastry, Baking, and Preserving: ...
... 1 2 5 Eggs and Ham ' J 32 Fruit Preserved in Brandy 23 Fish Sauce 6, 106 Fish
Sauce, 3d way 153 Fkh'and Sauce J5 Fish Sausages, Dutch way 7° Fricando J 5
Fish Fricando 66 Fricando of Veal €1 Fricando of Veal, 2d way 1 26 <lkto ditto, ...
Mrs. Hudson, Mrs. Donat, 1804
3
Catalan Cuisine, Revised Edition
Fricando. (BRAISED VEAL WITH WILD MUSHROOMS) In French culinary
terminology, fricandeau is either topside (rump) of veal or ... The Catalan version
of the word, fricando, first appeared in 1767, according 243 THEMES AND
VARIATIONS.
4
Catalan Cuisine: Vivid Flavors from Spain's Mediterranean Coast
Fricando. (BRAISED VEAL WITH WILD MUSHROOMS) In French culinary
terminology, frican- deau is either topside ... The CataIan version of the word,
fricando, first appeared in 1767, according 243 THEMES AND VARIATIONS.
5
Real Stew: 300 Recipes for Authentic Home-cooked Cassoulet, ...
According to the Catalan gastronome Nestor Lujan, this preparation, called
fricando de vedella in Catalan, has a long history. The .word fricando was first
used in 1 767 to describe a dish made of chicken. But the word is obviously
related to ...
6
A complete system of cookery
Fricando de veau glass ee, aux epinars brune. Fricando of veal glajsee, with
spinage brown. Take the inner part of a leg of veal, what the French call the Nut,
take all the little skins off, flat it down, down, and lard it all over with very small bits
of ...
7
A Complete System of Cookery, in which is Set Forth: A ...
Fricando de veau g/ajsee, aux epinars brune. Fricando of veal glajfee^ with
spinage brown. „ Take the inner part of a leg of veal, what the French call the Nut,
take all the little skins off, flat it down, □ down, and lard it all over with very small
bits ...
... baloccóne Fricandeau, (fricando), s. fricando Fricasée, s. fricasséa , frítto ;
carne fritta Friction , ». Г átto del fregare , fregaménlo , altríto Friday, s. venerdi;
good fríday, venerdi santo Friend, s. amico; female friend, arnica; bosom friend ,
amíco ...
9
The London Art of Cookery, and Housekeeper's Complete ...
... chyan pepper, and a few morcls and truffies. When your fricando's be tender,
take them up, andthicken your gravy with butter and flour. Strain it, put your
fricando's in the dish, pour your gravy on them, and gamish with lemon and
barberries.
10
Philosophical Transactions of the Royal Society of London
Quum alternatim utor facie inaurata, 65 nuda, penicillus 61. stellula mutant loca
fua omnia in maChina, in catena, in globo ipso, sive ex sulphure isconstet, sive
excera signatoria, do, quae discesserunt, fricando una facie charta, stamina lini ...
