→ Flashcards Aus Dem Buch - "Margaret Brown's French Cookery Book" (Margaret Brown) → Start Learning / Download MP3 Flashcards

Question		Answer
teaspoonfuls start learning		Teelöffel voll
cupful start learning		Bechervoll
teaspoonful start learning		Teelöffel
canvasback start learning		Leinwand
waffle-iron start learning		Waffeleisen
allspice start learning		Piment
yolks start learning		Eigelb
sprigs start learning		Zweige
currants start learning		Johannisbeeren
pound start learning		Pfund
parboil start learning		ankochen
custards start learning		Puddings
settlings start learning		Siedlungen
cored start learning		entkernt
gages start learning		Lehren
marjoram start learning		Majoran
saucepan start learning		Kochtopf
glacé start learning		glasiert
grated start learning		gerieben
strew start learning		streuen
rissoles start learning		Frikadellen
sifted start learning		gesiebt
granulated start learning		granuliert
citron start learning		Zitrone
floured start learning		bemehlt
croquettes start learning		Kroketten
frizzed start learning		gekräuselt
brandied start learning		gebrannt
terrapin start learning		Sumpfschildkröte
nutmeg start learning		Muskatnuss
garnishing start learning		Garnierung
fluted start learning		geriffelt
comfits start learning		Kleider
daintiest start learning		Feinste
sieve start learning		Sieb
cloves start learning		Nelken
thicken start learning		verdicken
mould start learning		Schimmel
currant start learning		Johannisbeere
parboiled start learning		angekocht
parsley start learning		Petersilie
calves start learning		Kälber
moulds start learning		Formen
wineglass start learning		Weinglas
broiled start learning		gegrillt
squabs start learning		Junggesellen
gridiron start learning		Rost
variegated start learning		bunt
vermicelli start learning		Nudeln
cutlets start learning		Schnitzel
mucilage start learning		Schleim
moistening start learning		Befeuchtung
huckleberries start learning		Heidelbeeren
one-half start learning		eine Hälfte
quails start learning		Wachteln
sift start learning		sieben
pulped start learning		Brei
suet start learning		Talg
cochineal start learning		Koschenille
larding start learning		Spickerei
lengthways start learning		längs
blanched start learning		blanchiert
plentifully start learning		reichlich
pinions start learning		Ritzel
strewed start learning		gestreut
flour start learning		Mehl
thyme start learning		Thymian
browned start learning		gebräunt
colander start learning		Sieb
broil start learning		grillen
breadcrumbs start learning		Semmelbrösel
middle-sized start learning		mittelgroß
fillets start learning		Filets
quarts start learning		Quart
scalloped start learning		überbacken
drippings start learning		Bratenfett
mouthfuls start learning		Bissen
boil start learning		kochen
lard start learning		Schmalz
pulverized start learning		pulverisiert
tureen start learning		Terrine
sweetbreads start learning		Bries
sieves start learning		Siebe
froth start learning		Schaum
cornmeal start learning		Mahlzeit mit Getreide
cornstarch start learning		Maisstärke
jumbles start learning		wackelt
garnish start learning		Garnierung
fricassee start learning		Frikassee
mealy start learning		mehlig
oysters start learning		Austern
thickly start learning		dick
plainest start learning		schlicht
baste start learning		heften
larded start learning		gespickt
celery start learning		Sellerie
curried start learning		Curry
moisten start learning		befeuchten
sprig start learning		Zweig
broiling start learning		Grillen
paste start learning		Einfügen

Flashcards aus dem Buch - "Margaret Brown's French Cookery Book" (Margaret Brown)

You must sign in to write a comment

More