与 «LARDOON»相关的英语书籍
在以下的参考文献中发现
lardoon的用法。与
lardoon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
Science in the Kitchen and the Art of Eating Well
To make six "thrushes" you need: 300 grams (about 10-1/2 ounces) of lean,
boneless milk-fed veal 6 juniper berries 3 chicken livers 3 salted anchovies 3
tablespoons of olive oil lardoon, as needed These mock thrushes should look
like small, ...
larding are very thin pinpointed models with a flexible top which can easily be
pried open to insert the lardoon and then pressed tightly against the lardoon to
hold it as the needle is drawn completely through the meat at a shallow angle as
...
Irma S. Rombauer, Marion Rombauer Becker, 1975
3
The L.L. Bean Game and Fish Cookbook
This type is loaded with a lardoon, then is pushed in and withdrawn — the person
doing the larding using a finger of his other hand to keep the lardoon from
coming out as the tool is withdrawn. There is also a model now available that has
a ...
Angus Cameron, Judith Jones, 1983
4
Exciting Food for Southern Types
To make six 'thrushes' you need: 300 grams (about 101⁄2 ounces) oflean,
boneless milk-fed veal 6juniper berries 3 chicken livers 3 salted anchovies 3
tablespoons ofolive oil lardoon, as needed These mock thrushes should look like
small, ...
5
Reader's Handbook of Allusions, References, Plots & Stories: ...
The under-plot is between sir Charles Dupely and lady Bab Lardoon. Dupely
professed to despise all women, and lady Lardoon was "the princess of
dissipation ; " but after they fell in with each other, Dupely confessed that he
would abjure his ...
Ebenezer Cobham Brewer, 1892
6
Character Sketches of Romance, Fiction and the Drama
The under-plot is between Sir Charles Dupely and Lady Bab Lardoon. Dupely
professed to despise all women, and Lady Lardoon was “the princess of
dissipation;” but after they fell in with each other, Dupely confessed that he would
abjure ...
Ebenezer Cobham Brewer, Marion Harland, 1902
7
Notes and Queries: For Readers and Writers, Collectors and ...
appearance on the Bath boards as Lady Bab Lardoon in ' The Maid of the Oaks,'
a part which had been created by her model, Mrs. Abington. It may be doubted if
her success as an actress was commensurate with the opinions which her ...
8
Mrs. Roundell's Practical Cookery Book: With Many Family ...
The length of a lardoon should be from an inch and half to three inches. Cut with
a sharp knife three or four equally-sized slices of bacon the length which the
lardoons are to be, lay them one on the other, cut them into even strips
lengthwise, ...
Mrs. Charles Roundell, 1898
9
Miss Parloa's Kitchen Companion: A Guide for All who Would ...
This will harden them. Put a lardoon into the needle. Run this into the article to be
larded. It should go about one-third of an inch under the surface of the flesh, and
the point should come out about three-fourths of an inch from the place where it ...
10
The Economics of Modern Cookery: Or, A Younger Son's Cookery ...
27 shows the needle thus threaded with the lardoon, and ready to draw it into its
place in the meat. Bacon can be bought expressly for larding, but any fat bacon, if
firm and solid, will do. From 1J to 2 inches is quite long enough for the lardoons, ...
