→ Fiches Du Livre - "Allied Cookery British, French, Italian, Belgian, Russian" (Grace Glergue Harrison And Gertrude Clergue) → Start Learning / Download MP3 Flashcards

Question		Answer
teaspoonful start learning		cuillère à café
tablespoons start learning		cuillères à soupe
compilers start learning		compilateurs
tablespoon start learning		cuillerée à soupe
cupful start learning		tasse
saucepan start learning		casserole
grated start learning		râpé
nutmegs start learning		noix de muscade
tartaric start learning		tartare
hyphenation start learning		césure
teaspoonfuls start learning		cuillères à café
yolks start learning		les jaunes
pimentos start learning		piments
frizzle start learning		frire
parboil start learning		blanchir
roes start learning		les roes
floured start learning		fariné
lettuces start learning		laitues
browned start learning		bruni
pastes start learning		des pâtes
flavouring start learning		arôme
crumbed start learning		émietté
moisten start learning		humidifier
teaspoon start learning		cuillère à café
coarsely start learning		grossièrement
aspic start learning		gelée
shallot start learning		échalote
beefsteaks start learning		steak
gratings start learning		caillebotis
moistening start learning		mouillage
tureen start learning		soupière
steeping start learning		macération
garnishing start learning		garniture
farina start learning		farine
crispness start learning		croustillant
moulds start learning		moules
cored start learning		évidé
sultanas start learning		sultanes
granulated start learning		granulé
flavoured start learning		parfumé
prefaced start learning		préfacé
hashed start learning		haché
parsley start learning		persil
unsweetened start learning		non sucré
blanched start learning		blanchi
minced start learning		haché
cloves start learning		clous de girofle
spoonfuls start learning		cuillerées
buttered start learning		beurré
parboiled start learning		étuvé
understate start learning		minimiser
thicken start learning		épaissir
cheesecakes start learning		gâteaux au fromage
peppercorns start learning		poivres
partridges start learning		perdrix
troupes start learning		des troupes
heaping start learning		entassement
currants start learning		groseilles
sieve start learning		tamis
finely start learning		finement
one-half start learning		une moitié
pimento start learning		piment
foreword start learning		avant-propos
flounders start learning		flets
stiffly start learning		raidement
flour start learning		farine
baste start learning		arroser
suet start learning		graisse de rognon
leeks start learning		poireaux
sprig start learning		brin
curdling start learning		coagulation
earthenware start learning		faïence
chervil start learning		cerfeuil
nutmeg start learning		Noix de muscade
curries start learning		les currys
thickened start learning		épaissie
lengthwise start learning		longitudinal
thickening start learning		épaississant
rind start learning		couenne
codfish start learning		morue
sauté start learning		faire sauter
clove start learning		Clou de girofle
allspice start learning		piment de la Jamaïque
fowl start learning		volaille
epicurean start learning		épicurien
medium-sized start learning		de taille moyenne
sprinkle start learning		saupoudrer
celery start learning		céleri
semolina start learning		la semoule
sprigs start learning		brins
scalded start learning		échaudé
spoonful start learning		cuillerée
kneaded start learning		malaxé
slices start learning		des tranches
tarragon start learning		estragon
lard start learning		saindoux
sputter start learning		crépitement
griddle start learning		plaque
chestnuts start learning		les marrons
cookery start learning		cuisine
tripe start learning		tripes

Fiches du livre - "Allied Cookery British, French, Italian, Belgian, Russian" (Grace Glergue Harrison and Gertrude Clergue)

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