By Marshall Cavendish Cuisine

That includes a big variety of tasty recipes, Potatoes in 60 methods introduces readers to the flexible potato, from child potatoes to the pink and red forms. For starters, serve a gentle Belgian Potato Salad dressed with French dressing, or attempt Gado Gado, an Indonesian salad that includes crunchy greens and potatoes with a peanut sauce. Then whip up Indian Mee Goreng, a chief dish of fried noodles with potato cubes, or a crusty Golden Fish Pie, a baked dish of fish fillets crowned with creamy mashed potatoes

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Additional resources for Potatoes in 60 Ways: Great Recipe Ideas with a Classic Ingredient

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On les trouve aussi dans les prairies, et également, sur les troncs d'arbres, dans les caves, et sur les bois pourris. On c o n naît environ deux mille espèces d'agarics. Un assez grand nombre sont comestibles. Les espèces vénéneuses se trouvent surtout parmi les genres d'agarics appelés amanites. Nous citerons parmi les agarics comestibles : li'agaric comestible ou champignon de couche, que l'on cultive dans les carrières de la région parisienne et qui est, pour ainsi dire, le type classique du c h a m pignon.

Le carré d'agneau poêlé, ainsi qu'il est dit cidessus, peut être garni, après avoir cuit isolément, avec l'une ou l'autre des garnitures indiquées pour le baron ou le double d'agneau. Parmi les garnitures qui peuvent être ajoutées au carré pendant sa cuisson, nous indiquerons les suivantes : artichauts (fonds ou quartiers) ; aubergines (en gros dés et préalablement passées au beurre ou à l'huile) ; carottes nouvelles, à moitié cuites au beurre et e a u ; cèpes, sautés à l'huile ou au beurre; champignons divers; choux de Bruxelles; courgettes, en gros dés; crosnes du Japon; marrons, braisés à demi; navets, cuits à moitié; petits oignons, glacés; pommes de terre en dés, en gousses ou émincées; salsifis, cuits au blanc, égouttés, passés au beurre.

Ce mot. Avant d'être préparée d'une façon ou d'une autre, la cervelle d'agneau doit être limonée, c'est-à-dire dégorgée et débarrassée de toutes les pellicules sanguines qui l'enveloppent, puis cuite au court-bouillon. Chops d'agneau sous ces noms selle). On les fait leur appliquer ques pour les ou lamb chops. — On désigne les côtelettes de filet d'agneau (demi- le plus souvent griller, mais on p e u t aussi tous les modes d'apprêts indicôtelettes d'agneau. Côtelettes d'agneau. — Ces côtelettes, qui p e u vent se préparer comme les côtelettes de mouton, et se f o n t griller ou sauter, sont prises sur les seuls carrés d'agneau de prés salés.

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Potatoes in 60 Ways: Great Recipe Ideas with a Classic by Marshall Cavendish Cuisine
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