→ Flashcards Aus Dem Buch - "Hand-Book Of Practical Cookery For Ladies And Professional Cooks" (Pierre Blot) → Start Learning / Download MP3 Flashcards

Question		Answer
sightly start learning		anschaulich
teaspoonful start learning		Teelöffel
sprigs start learning		Zweige
saucepan start learning		Kochtopf
teaspoonfuls start learning		Teelöffel voll
larded start learning		gespickt
chervil start learning		Kerbel
gravies start learning		Soßen
yolks start learning		Eigelb
drippings start learning		Bratenfett
lengthwise start learning		längs
epicures start learning		Genießer
recherché start learning		recherchieren
pickerel start learning		Pickel
colander start learning		Sieb
purée start learning		Püree
larding start learning		Spickerei
carpel start learning		Karpell
allspice start learning		Piment
parsley start learning		Petersilie
salsify start learning		versteinern
unbaked start learning		ungebacken
garlics start learning		Knoblauch
pastes start learning		Pasten
grated start learning		gerieben
cauliflowers start learning		Blumenkohl
physiologists start learning		Physiologen
cloves start learning		Nelken
clove start learning		Nelke
coffee-pot start learning		Kaffeetasse
dished start learning		gewürzt
broiled start learning		gegrillt
isinglass start learning		Hausenblase
nutritive start learning		nahrhaft
thyme start learning		Thymian
broiling start learning		Grillen
broth start learning		Brühe
cored start learning		entkernt
kneaded start learning		geknetet
gridiron start learning		Rost
broil start learning		grillen
blanched start learning		blanchiert
envelop start learning		umhüllen
baste start learning		heften
skewers start learning		Spieße
crockery start learning		Geschirr
sautéing start learning		sautieren
basting start learning		Heften
shallot start learning		Schalotte
mucilaginous start learning		schleimig
canvasback start learning		Leinwand
gurnard start learning		Knurrhahn
lapwings start learning		Kiebitze
compilers start learning		Compiler
perpendicularly start learning		senkrecht
strainer start learning		Sieb
eatable start learning		essbar
decanters start learning		Dekanter
blanch start learning		blanchieren
avocations start learning		Avocationen
nasturtium start learning		Kapuzinerkresse
ornamenting start learning		Verzierung
filberts start learning		Haselnüsse
sauté start learning		anbraten
sorrel start learning		Sauerampfer
sprig start learning		Zweig
croquettes start learning		Kroketten
fillets start learning		Filets
ounces start learning		Unzen
slices start learning		Scheiben
civet start learning		Zibet
nitrogenous start learning		stickstoffhaltig
middle-sized start learning		mittelgroß
caviare start learning		Kaviar
nutmeg start learning		Muskatnuss
sweetmeats start learning		Süßigkeiten
sauces start learning		Soßen
rind start learning		Rinde
knead start learning		kneten
trussing start learning		Traversen
sweetbreads start learning		Bries
debility start learning		Schwäche
beautifies start learning		verschönert
brochettes start learning		Spieße
mould start learning		Schimmel
garnishing start learning		Garnierung
cochineal start learning		Koschenille
quarts start learning		Quart
tastefully start learning		geschmackvoll
calf's start learning		Kalb
quails start learning		Wachteln
tarragon start learning		Estragon
boil start learning		kochen
shoveller start learning		Bagger
leanness start learning		Magerkeit
currants start learning		Johannisbeeren
fowls start learning		Hühner
petits start learning		Petite
shallots start learning		Schalotten
plovers start learning		Regenpfeifer
capon start learning		Kapaun

Flashcards aus dem Buch - "Hand-Book of Practical Cookery for Ladies and Professional Cooks" (Pierre Blot)

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