→ Flashcards Aus Dem Buch - "The Hotel St. Francis Cook Book" (Victor Hirtzler) → Start Learning / Download MP3 Flashcards

Question		Answer
shirred start learning		gerafft
sauté start learning		anbraten
one-half start learning		eine Hälfte
glacé start learning		glasiert
cupful start learning		Bechervoll
teaspoonful start learning		Teelöffel
pimentos start learning		Piment
chervil start learning		Kerbel
broiled start learning		gegrillt
parboil start learning		ankochen
purée start learning		Püree
parboiled start learning		angekocht
bloaters start learning		Blöscher
fillets start learning		Filets
yolks start learning		Eigelb
terrapin start learning		Sumpfschildkröte
kippered start learning		gekippt
larded start learning		gespickt
smelts start learning		schmilzt
glassful start learning		Glas
grated start learning		gerieben
sweetbreads start learning		Bries
dices start learning		Würfel
spoonfuls start learning		Löffelchen
canapé start learning		Kanapee
spoonful start learning		Löffel
broil start learning		grillen
granulated start learning		granuliert
crescents start learning		Halbmonde
moulds start learning		Formen
parsley start learning		Petersilie
one-quarter start learning		ein Viertel
macerate start learning		mazerieren
buttered start learning		gebuttert
garnished start learning		garniert
larding start learning		Spickerei
manilla start learning		Manila
fillet start learning		Filet
teaspoonfuls start learning		Teelöffel voll
garnish start learning		Garnierung
calf's start learning		Kalb
tenderloin start learning		Filet
browned start learning		gebräunt
squabs start learning		Junggesellen
croquettes start learning		Kroketten
quarts start learning		Quart
crosswise start learning		quer
brochette start learning		Spießchen
endives start learning		Endivien
garnishing start learning		Garnierung
watercress start learning		Brunnenkresse
brandied start learning		gebrannt
vermicelli start learning		Nudeln
artichokes start learning		Artischocken
shallots start learning		Schalotten
floured start learning		bemehlt
dabs start learning		Klieschen
simmer start learning		kochen
chives start learning		Schnittlauch
shallot start learning		Schalotte
ounces start learning		Unzen
tartaric start learning		Weinsäure
lengthwise start learning		längs
nutmegs start learning		Muskatnüsse
assorted start learning		sortiert
turbot start learning		Steinbutt
polonaise start learning		Polonäse
basting start learning		Heften
capon start learning		Kapaun
tarragon start learning		Estragon
currant start learning		Johannisbeere
sprinkle start learning		streuen
platter start learning		Plattenteller
compote start learning		Kompott
stewed start learning		gedünstet
éclairs start learning		Eclairs
sieve start learning		Sieb
casserole start learning		Kasserolle
maraschino start learning		Maraschinokirsche
loganberries start learning		Loganbeeren
boil start learning		kochen
antipasto start learning		Antipasti
earthen start learning		irden
broth start learning		Brühe
luncheon start learning		Mittagessen
parings start learning		Schnitzel
quartered start learning		geviertelt
cloves start learning		Nelken
boiled start learning		gekocht
poached start learning		pochiert
tureen start learning		Terrine
nonpareil start learning		Nonpareille
sweetbread start learning		süßes Brot
parsnips start learning		Pastinaken
salted start learning		gesalzen
sirloin start learning		Lendenstück
sliced start learning		geschnitten
chicory start learning		Chicoree
sorrel start learning		Sauerampfer
allspice start learning		Piment
chopped start learning		gehackt

Flashcards aus dem Buch - "The Hotel St. Francis Cook Book" (Victor Hirtzler)

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