| 单词 | fricandeau |
| 例句 | I could have sworn there was the same "fricandeau de veau." Italian Letters of a Diplomat's Life January-May, 1880; February-April, 1904 2011-11-10T03:00:11.267Z It is the sugar of the carrot and that of the onion, or of the garlic, that gives such a peculiar and delicious flavor to gravies and sauces, to beef à la mode, fricandeau, etc. Hand-Book of Practical Cookery for Ladies and Professional Cooks 2011-03-23T02:00:22.007Z No part of the banquet came amiss to these young persons, from rout-cakes and preserved ginger to lobster-salad or the wall of a fricandeau. The Doctor's Wife 2011-03-06T03:00:18.770Z The fricandeau is the most choice cut of veal. The Century Cook Book 2011-01-04T03:01:10.367Z Thus the fish was excellent, and the mutton perfect, while the fricandeau was atrocious, and the petits p�t�s execrable. Jack Hinton The Guardsman Ragoût and fricandeau—and see here, my good fellow! Devil Stories An Anthology When it is stewed and the sauce strained off, complete it in the manner of any other fricandeau; putting a good sauce under it, either brown or white, as you chuse. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. This is very fine with a fricandeau, with roast meat, mackarel, or any thing usually eaten with an acid sauce. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families I tell you I'm nothing but a huge fricandeau; you may cut me in slices, and take me out piecemeal.' Forgotten Tales of Long Ago If served with fricandeau, veal sauté, or filet of beef, add the juices of the meat to the sauce. The Cauliflower The most general nautic dishes and refections are likewise cited, to the making of which most of our sea-cooks are competent—there being no purée, entremet, or fricandeau to trouble them. The Sailor's Word-Book An Alphabetical Digest of Nautical Terms, including Some More Especially Military and Scientific, but Useful to Seamen; as well as Archaisms of Early Voyagers, etc. Perch, to fricassee 76 Pike, to dress ib. ——, stuffed, to boil ib. ——, to boil à-la-Française ib. ——, to broil ib. ——, in Court Bouillon 77 ——, fricandeau ib. The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed. Keep the fricandeau quite hot, and then glaze it. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Would a well-baked omelette and a bit of fricandeau suit the gentlemen?—Admirably? The Bronze Eagle A Story of the Hundred Days "I think I can make a fricandeau," I continued, "if I have the material." Desk and Debit or, The Catastrophes of a Clerk Entrées.—A name for side dishes, such as cutlets, fricassées, fricandeaux, sweetbreads, etc. The Girl's Own Paper, Vol. VIII, No. 355, October 16, 1886 Veal, a white fricandeaux of, 62. brown, do. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette Serve it with the remainder of the glaze in the dish, and sorrel sauce in a tureen.—The following is a cheaper way of making a good fricandeau of veal. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families I feel sure that the fricandeau is done to a turn by now. The Bronze Eagle A Story of the Hundred Days We date from the beginning of his reign the invention of the fricandeau, generally attributed to a Swiss. The Mirror of Literature, Amusement, and Instruction Volume 13, No. 371, May 23, 1829 And Mr. Wylder looked poetically unhappy, and trundled over a little bit of fricandeau on his plate with his fork, desolately, as though earthly things had lost their relish. Wylder's Hand These are very small fricandeaux, two or three of which are served on one dish, and they sometimes also are delicate, but highly-flavoured minces, formed into any approved shapes. The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette Mode.—The veal for a fricandeau should be of the best quality, or it will not be good. The Book of Household Management Soon his cheerful voice was heard, echoing along the low rafters of the little inn, loudly calling for Annette and for news of the baked omelette and the fricandeau. The Bronze Eagle A Story of the Hundred Days The leg is used for cutlets, fricandeaux, stews and roasts, and for braising. Miss Parloa's New Cook Book "Try a little of that fricandeau," says Mrs. Snorter, with a kind smile. The Fitz-Boodle Papers Ragout and fricandeau—and see here, my good fellow! The Works of Edgar Allan Poe — Volume 5 Now lard it thickly with fat bacon, as lean gives a red colour to the fricandeau. The Book of Household Management And now," he added with sudden transition to a lighter mood, "let Annette dish up the fricandeau. The Bronze Eagle A Story of the Hundred Days Add two table-spoonfuls of glaze, and when this is melted, pour the sauce around the fricandeau, and serve. Miss Parloa's New Cook Book All the meat, ragouts, fricandeaux, and roasts, which are served round at dinner, seem to me to be of the same meat: a black uncertain sort of viand do these "fleshpots of Egypt" contain. From Cornhill to Grand Cairo Note.—When the prime part of the leg is cut off, it spoils the whole; consequently, to use this for a fricandeau is rather extravagant. The Book of Household Management It may be used with the feather of a quill, to colour meats, such as the upper part of fricandeaux; and to impart colour to sauces. The Book of Household Management Take off the skin, flatten the veal on the table, then at one stroke of the knife, cut off as much as is required, for a fricandeau with an uneven surface never looks well. The Book of Household Management Lay the fricandeau over the bacon, sprinkle over it a little salt, and pour in just sufficient stock to cover the bacon, &c., without touching the veal. The Book of Household Management Lard the veal, proceed in the same way as in the preceding recipe, and be careful that the gravy does not touch the fricandeau. The Book of Household Management Bacon for fricandeau, poultry, and game, should be about 2 inches in length, and rather more than one-eighth of an inch in width. The Book of Household Management Put the bones in with a little water, which will serve to moisten the fricandeau: they should stew about 1-1/2 hour. The Book of Household Management Mode.—Take a fine white liver, and lard it the same as a fricandeau; put it into vinegar with an onion cut in slices, parsley, thyme, bay-leaf, and seasoning in the above proportion. The Book of Household Management |
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