Write about fish in hindi

Life[ edit ] Sima Qian 's biography of Qu Yuan in the Records of the Grand Historian Shijithough circumstantial and probably influenced greatly by Sima's own identification with Qu, [7] is the only source of information on Qu's life.

Write about fish in hindi

Place the stock, mushroom liquor, yolks of egg, lemon juice, pepper and nutmeg in a heavy shallow pan, mix well together with a whisk and add the Veloute.

Bring to a boil and reduce by one-third stirring constantly with a metal spatula; reduce untl the sauce reaches the point where it coats the spatula.

Pass through a fine strainer or tammy cloth and coat the surface of the sauce with butter to prevent a skin forming. This was pointd out in an article in 'l'Art Culinaire' in by Mons.

The Food Timeline history notes--sauce

Tevenat, a well-known chef. The name 'Parisienne' has been adopted by several chefs but not widely as could be wished. New York] p. In the home kitchen, it is used for anhy dishes requiring a basic white sauce for white foods, such as fowl or veal.

To sum up, this is a veloute, or white sauce, with a liaison of egg yolk added.

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We must stress, once again, the importance of boiling the sauce rapidly after adding the egg yolks. Many people, unaware of this essential point, do not understand the risks. A sauce that is taken off the heat too soon will separate, thin down, and not have the right consistency to coat the food it is supposed to cover.

Berkeley CA] p. Ingredients are veloute, musroom cooking juice, egg yolks, white pepper, ground nutmeg, butter. To make a Sauce Allemande, one requires: Reduce the Veloute upon a slow fire until it is but half the original quantity.

Pour into a double-boiler, or, failing this, in a small saucepan which must be set in another larger pan containing hot water. Beat two egg-yolks and add to sauce, stirring gently during addition.

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Next, add cream or butter sufficeint to enrigh and imnprove the flavour of the sauce; also a light dusting of nutmeg, some essence of mushrooms, or lemon juice to taste.

Cook in or over gently boiling water, stirring frequently until the sauce is thick and very creamy. Simon [Harcourt, Brace and Company: Another name for a Sauce Blonde. This is an ordinary Veloute with a binding of egg yolks.

The recipe for this sauce, which is one of the best in the French Culinary repetoire, as it is made nowadays, is geven in the section devoted to sauces. In spite of its name, this sauce in no way originates in Germany. It is so called, according to Careme, because it is light in colour, to differentiate it form Esapgnole sauce, which is dak There is, in the French culinary repertoire, a very great number of terms which, although borrowed from other countries, serve to describe dishes of entirely French origin.

Modern authors also refer to the Allemande as Parisienne sauce After having placed on a brisk fire, stir the sauce with a wooden spoon untl it comes to the boil; then put it on the edge of the stove, cover and leave to simmer for about an hour; ehn skim off fat and put back on a high flame stirring with a wooden spoon to prevent it sticking to the bottom of the pan.

When this sauce is perfectly cooked, it should coat the surface of a spoon quite thickly. When poured, it should be the same consistency as red-currant jelly, if it has reached the ideal point in its cooking. Then, you remove the saucepan from the fire, preapare a liaison using 4 yolks of egg, mix with two tablespoons of cream and, having passed it through a sieve, add best butter the size of a small egg, in small pieces; then pour it little by little into the veloute, stirring carefully with a wooden spoon to make sure that the liaison is blended in smoothly.

When it is all perfectly incorporated, replace the allemande on a moderate fire and keep on stirring. As soon as a few bubbles start to rise, remove from heat; add as much grated nutmeg as can be held on the point of a knife. When well blended, pass through a sieve.Contextual translation of "lines on fish" into Hindi.

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write about fish in hindi

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