James Beard's New Fish Cookery

James Beard's New Fish Cookery

James Beard

Language: English

Pages: 512

ISBN: 0316085006

Format: PDF / Kindle (mobi) / ePub


A healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.

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the shells containing the mussels. Sprinkle with additional crumbs. Arrange in a baking pan with a little white wine in the bottom. Bake in a 400° oven until the sauce is melted and delicately browned. MUSSELS IN CREAM Wash and beard 2 quarts of mussels. Place them in a saucepan with a finely chopped onion, a branch of celery, and a sprig of parsley. Add 2 cups water, cover the pan, and steam until the mussels open. Remove the mussels from the shells and keep them warm. Prepare 11/2 cups of

country than any other type of shellfish. The fresh shrimp in our markets range in size from 6 to 8 to the pound, 12 to 16 to the pound, or 18 to 25 to the pound, down to the tiny Maine and Pacific shrimp which are extremely small. As for the tiny shrimp, I think they are much underrated in this country. They are remarkably good in salads and are excellent in many cooked dishes. A huge bowl of tiny shrimp, shelled, makes a perfect snack with cocktails. You can now buy quick-frozen shrimp in

earthenware or glass dish. Stir the egg yolks into the broth, and continue stirring and cooking until lightly thickened. Be careful not to let the sauce boil. Taste for seasoning, add lemon juice, and pour over the eel. Chill and serve cold. SMOKED EEL Smoked eel is excellent as a cocktail snack, as a first course, or as part of a smoked fish platter at a buffet or supper party. You may buy it by the pound. It is not necessary to skin it and cut it up for serving, but it does make a nicer

Reduce the liquid to 1 cup. Strain and return to the stove. Add the cream mixed with the egg yolks and cook over low heat, being sure it does not boil, until the sauce is thickened. Mix the rosemary, herbs, bread crumbs, and blend in the butter. Roll out the puff paste and cover the bottom of a round pan or pie plate with a layer of the paste. Add the crumbs and herb mixture. Sprinkle with salt and pepper. Add the fish, cut into good-sized pieces, and top these with the sauce. Cover all with a

clove garlic, finely chopped 1 slice smoked ham, shredded 1 cup cooked tomatoes 1 pint clam broth (fresh or canned) Salt Freshly ground black pepper Pinch of saffron 18 to 20 small clams 1 cup washed rice Combine the onion, garlic, ham, tomatoes, and the clam broth and simmer for 20 minutes. Season to taste and add the saffron. Wash the clams, scrubbing them well. Arrange them in a large casserole with the rice. Pour the hot sauce over this and bake in a 350° oven until the rice is

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