→ Fiches Du Livre - "Directions For Cookery, In Its Various Branches" (Eliza Leslie) → Start Learning / Download MP3 Flashcards

Question		Answer
nutmegs start learning		noix de muscade
consistence start learning		consistance
isinglass start learning		ichtyocolle
floured start learning		fariné
citrons start learning		les citrons
parings start learning		rognures
custards start learning		crèmes anglaises
strew start learning		parsemer
parboil start learning		blanchir
catchup start learning		rattraper
grated start learning		râpé
discolour start learning		décolorer
rennet start learning		présure
jagging start learning		déchirant
demijohn start learning		bonbonne
marjoram start learning		marjolaine
strewing start learning		dispersion
pared start learning		paré
terrapins start learning		tortues
gages start learning		les jauges
moistening start learning		mouillage
currants start learning		groseilles
suet start learning		graisse de rognon
tureen start learning		soupière
uneatable start learning		immangeable
notching start learning		entailler
flavouring start learning		arôme
cored start learning		évidé
vinegars start learning		vinaigres
parboiled start learning		étuvé
unpractised start learning		non réalisé
tartaric start learning		tartare
alternately start learning		alternativement
pare start learning		parer
cochineal start learning		cochenille
salsify start learning		salsifis
ornamenting start learning		ornement
gooseberries start learning		groseilles à maquereau
allspice start learning		piment de la Jamaïque
lengthways start learning		en longueur
fowls start learning		volailles
sifted start learning		tamisé
nutmeg start learning		Noix de muscade
sweetmeats start learning		les sucreries
quinces start learning		coings
yolks start learning		les jaunes
earthen start learning		en terre
cloves start learning		clous de girofle
browned start learning		bruni
rasped start learning		râpé
thickly start learning		épais
currant start learning		groseille
flavoured start learning		parfumé
quart start learning		litre
congeal start learning		figer
strewed start learning		parsemé
gridiron start learning		gril
omitting start learning		omettre
thickened start learning		épaissie
waffle-iron start learning		gaufrier
settlings start learning		sédiments
intersperse start learning		entrecouper
mellowness start learning		moelleux
unconfined start learning		ouvert
powdered start learning		en poudre
sprigs start learning		brins
rusks start learning		biscottes
chitterlings start learning		galettes
scald start learning		échauder
minced start learning		haché
knead start learning		pétrir
rind start learning		couenne
castors start learning		roulettes
congeals start learning		congèle
hulled start learning		décortiqué
moisten start learning		humidifier
superfine start learning		superfin
unwholesome start learning		malsain
cordials start learning		cordiaux
thicken start learning		épaissir
froth start learning		mousse
sago start learning		sagou
blanched start learning		blanchi
tamarinds start learning		tamariniers
strainers start learning		passoires
effectually start learning		effectivement
oiliness start learning		onctuosité
disagreeably start learning		désagréable
laundresses start learning		blanchisseuses
saltpetre start learning		salpêtre
wetted start learning		mouillé
stewed start learning		cuit
roaster start learning		rôtissoire
larded start learning		lardé
broil start learning		griller
clearness start learning		clarté
boil start learning		bouillir
sufficiency start learning		suffisance
coals start learning		charbons
blueish start learning		bleuâtre
barberry start learning		l'épine-vinette

Fiches du livre - "Directions for Cookery, in its Various Branches" (Eliza Leslie)

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