→ Flashcards Aus Dem Buch - "Domestic French Cookery, 4th Ed." (Sulpice Barué) → Start Learning / Download MP3 Flashcards

Question		Answer
isinglass start learning		Hausenblase
consistence start learning		Konsistenz
custards start learning		Puddings
gravies start learning		Soßen
fowls start learning		Hühner
grated start learning		gerieben
pottage start learning		Gemüse
coffee-pot start learning		Kaffeetasse
strainers start learning		Siebe
larded start learning		gespickt
hyphenation start learning		Silbentrennung
tartaric start learning		Weinsäure
nutmegs start learning		Muskatnüsse
yolks start learning		Eigelb
inconsistently start learning		widersprüchlich
larding start learning		Spickerei
moisten start learning		befeuchten
plovers start learning		Regenpfeifer
purée start learning		Püree
moistening start learning		Befeuchtung
rasped start learning		geraspelt
follows start learning		folgt
nosegay start learning		Blumenstrauß
ornamented start learning		verziert
undistinguishable start learning		nicht unterscheidbar
floured start learning		bemehlt
drams start learning		Dramen
stewed start learning		gedünstet
tureen start learning		Terrine
partridges start learning		Rebhühner
rissoles start learning		Frikadellen
sprigs start learning		Zweige
generality start learning		Allgemeinheit
nutmeg start learning		Muskatnuss
broiled start learning		gegrillt
broil start learning		grillen
cauliflowers start learning		Blumenkohl
strew start learning		streuen
three-cornered start learning		drei-eckig
minced start learning		gehackt
parboil start learning		ankochen
cloves start learning		Nelken
gridiron start learning		Rost
congeal start learning		erstarren
parsley start learning		Petersilie
marjoram start learning		Majoran
spoonfuls start learning		Löffelchen
blotting start learning		beflecken
sieve start learning		Sieb
strewed start learning		gestreut
seasoning start learning		Würze
essences start learning		Essenzen
tarragon start learning		Estragon
congealing start learning		Gerinnen
gooseberries start learning		Stachelbeeren
alternately start learning		abwechselnd
blanch start learning		blanchieren
blancmange start learning		Pudding
shelled start learning		geschält
fricassee start learning		Frikassee
currants start learning		Johannisbeeren
cupful start learning		Bechervoll
compote start learning		Kompott
quails start learning		Wachteln
congeals start learning		Gerinnsel
liqueurs start learning		Liköre
cochineal start learning		Koschenille
typographical start learning		typografisch
apothecary's start learning		Apotheker
cordials start learning		Liköre
spoonful start learning		Löffel
notched start learning		gekerbt
slices start learning		Scheiben
confectioners start learning		Konditoren
coarser start learning		gröber
clearness start learning		Klarheit
practicable start learning		möglich
kernels start learning		Kerne
quarts start learning		Quart
garnishing start learning		Garnierung
turnips start learning		Rüben
scald start learning		verbrühen
blanched start learning		blanchiert
cucumbers start learning		Gurken
moulds start learning		Formen
handfuls start learning		Handvoll
yolk start learning		Eigelb
rind start learning		Rinde
woodcocks start learning		Holzhähne
almonds start learning		Mandeln
thicken start learning		verdicken
adheres start learning		haftet
froth start learning		Schaum
fowl start learning		Geflügel
boil start learning		kochen
flour start learning		Mehl
mealy start learning		mehlig
chervil start learning		Kerbel
buttered start learning		gebuttert
quinces start learning		Quitten
tumbler start learning		Becher

Flashcards aus dem Buch - "Domestic French Cookery, 4th ed." (Sulpice Barué)

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