 ... that it was in the spirit of the age, — that there was no perruque in its composition, no trace of the wisdom of our ancestors in a single dish, — no high-spiced sauces, no dark-brown gravies, no flavour of cayenne and allspice, no tincture of...  France in 1829-30 - Página 414por Lady Morgan (Sydney) - 1830Vista completa - Acerca de este libro
 | William Gifford, Sir John Taylor Coleridge, John Gibson Lockhart, Whitwell Elwin, William Macpherson, William Smith, Sir John Murray IV, Rowland Edmund Prothero (Baron Ernle) - 1835 - 606 páginas
...perrttque in its composition, no trace of the wisdom of our ancestors in a single dish, — no hii-h-spiced sauces, no dark-brown gravies, no flavour of cayenne...tepid clouds of rising steam " — formed the fond all. EVERY MEAT PRESENTED ITS OWN NATURAL AROMA EVERY VEGETABLE ITS OWN SHADE OP VERDURE: the mai/OnCSC... | |
 | 1830 - 484 páginas
...no tinctitre of catsup and walnut pickle, no visible agency of those vulgar elements of cookery uf the good old times— fire and water. Distillations...precision, ' On tepid clouds of rising steam,' formed tbe^biKi of all. The may0"**-' was fr'«d 'n 'ce— ' [like Ninon's description of Seville's heart)—... | |
 | 1830 - 400 páginas
...brown gravies, no flavour of cayenne and allspices, no tincture of catsup or walnut pickle, no risible agency of those vulgar elements of cooking, of the...of the most delicate viands, extracted in " silver dewes" with chemical precision, " On tepid clouds of rising steam," formed the fond of alL livery meat... | |
 | 1830 - 492 páginas
[ Lo sentimos, el contenido de esta página está restringido. ] | |
 | Robert Walsh, Eliakim Littell, John Jay Smith - 1835 - 1138 páginas
...tincture of catsup und walnut pickle, no visible agency of those vulgar elements of cooking of tlio good old times, fire and water. Distillations of the...tepid clouds of rising steam' — formed the fond all. EVERY MEAT PRESENTED ITS OWN NATURAL AROMA EVERY VEGETABLE ITS OWN SHADE OF VERDURE : the mayonese... | |
 | William Gifford, Sir John Taylor Coleridge, John Gibson Lockhart, Whitwell Elwin, William Macpherson, William Smith, Sir John Murray IV, Rowland Edmund Prothero (Baron Ernle) - 1835 - 608 páginas
...and walnut pickle, no visible agency of those vulgar elements of cooking of the good old times, lire and water. Distillations of the most delicate viands,...tepid clouds of rising steam "— formed the fond all. EVERY MBAT PRESENTED ITS OWN NATURAL AROMA — EVERY VEGETABLE ITS OWN SHADE OF VERDURE: the mayonese... | |
 | 1835 - 610 páginas
...that it was up to its time, — that it was in the spirit of the age, — that there was no permque in its composition, no trace of the wisdom of our...tepid clouds of rising steam "— formed the fond all. EVEEY MEAT PRESENTED ITS OWN NATURAL AROMA EVERY VEGETABLE ITS OWN SHADE OP VERDURE: the mOIJOneSe... | |
 | 1841 - 504 páginas
...research of a dinner to served, would require a knowledge of the art equal to that which produced it. Distillations of the most delicate viands, extracted...precision, ' On tepid clouds of rising steam,' formed the basis of all. Every meat preserved its own natural aroma; every vegetable its own shade of verdure.... | |
 | 1852 - 324 páginas
...scintillating streams, and the table, covered with the beautiful and picturesque dessert, emitted no 6dour that was not in perfect conformity with the freshness...— • 'On tepid clouds of rising steam' — formed the/on</ of all. EVERY MKAT PKJE.SE.XTED ITS OWN NATURAL AROMA EVERY VEGETABLE ITS OWN SHADE OF VERDUHE... | |
 | Abraham Hayward - 1852 - 152 páginas
...vulgar elements of cooking of the good old times, fire and water. LADY MORGAN AND BAEON ROTHSCHILD. 31 Distillations of the most delicate viands, extracted in silver dews, with chemical precision — 'On-tepid clouds of rising steam'— -'- ! -H formed the/on<Z all. EVERY MEAT PRESENTED ITS OWN... | |
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