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Leith's Cookery Bible by Prue Leith and Caroline Waldegrave

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  • Brown stock

    • Categories: Stocks; Cooking ahead
    • Ingredients: marrow bones; onions; carrots; celery; celeriac; button mushrooms; Florence fennel; tomato purée; parsley; bay leaves; black peppercorns; thyme

  • Ham stock

    • Categories: Stocks; Cooking ahead
    • Ingredients: ham bone; onions; carrots; celery; bay leaves; parsley; black peppercorns

  • White chicken stock

    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken carcass; veal knuckle bones; onions; carrots; celery; leeks; button mushrooms; parsley; bay leaves; black peppercorns; thyme

  • Glace de viande

    • Categories: Sauces for meat; Cooking ahead
    • Ingredients: marrow bones; onions; carrots; celery; celeriac; button mushrooms; Florence fennel; tomato purée; parsley; bay leaves; black peppercorns; thyme

  • Turkey stock 1

    • Categories: Stocks; Cooking ahead
    • Ingredients: turkey neck; giblets; onions; celery; carrots; parsley; thyme; bay leaves; black peppercorns

  • Turkey stock 2

    • Categories: Stocks; Cooking ahead
    • Ingredients: turkey bones; onions; celery; carrots; parsley; thyme; bay leaves; black peppercorns

  • Court bouillon

    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: carrots; onions; celery; black peppercorns; bay leaves

  • Aspic

    • Categories: Cooking ahead
    • Ingredients: white stock; gelatine powder; egg whites; egg shells

  • White fish stock

    • Categories: Stocks; Cooking ahead
    • Ingredients: onions; carrots; celery; leeks; fish bones and trimmings; parsley; bay leaves; thyme; black peppercorns

  • White vegetable stock

    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: onions; carrots; leeks; celery; mushrooms; parsley; thyme; bay leaves; black peppercorns

  • Brown vegetable stock

    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: onions; carrots; turnips; celery; parsnips; mushrooms; tomato purée; parsley; bay leaves; thyme; black peppercorns

  • Shellfish stock

    • Categories: Stocks; Cooking ahead
    • Ingredients: onions; carrots; celery; bouquet garni; black peppercorns; mollusc shells

  • Fish glaze

    • Categories: Sauces for fish; Cooking ahead
    • Ingredients: fish stock

  • Brown fish stock

    • Categories: Stocks; Cooking ahead
    • Ingredients: shallots; Florence fennel; carrots; celery; fish bones and trimmings; crustacean shells; bouquet garni; tomato purée; mollusc shells

  • Horseradish cream

    • Categories: Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: double cream; horseradish; English mustard; store-cupboard ingredients
    • Accompaniments: English roast beef

  • Uncooked pasta sauce

    • Categories: Pasta, doughs & sauces; Cooking ahead; Vegan; Vegetarian
    • Ingredients: tomatoes; red onions; basil; parsley; store-cupboard ingredients

  • Ginger and tomato sauce

    • Categories: Sauces, general; Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: canned tomatoes; spring onions; ginger; limes; caster sugar; chillies; coriander leaves

  • White sauce

    • Categories: Quick / easy; Sauces, general; Vegetarian
    • Ingredients: English mustard powder; milk; white pepper; store-cupboard ingredients

  • Béchamel sauce

    • Categories: Quick / easy; Sauces, general; French; Vegetarian
    • Ingredients: milk; onions; blade mace; parsley; white peppercorns; bay leaves

  • Cheese sauce (Mornay sauce)

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: English mustard powder; ground cayenne pepper; milk; Gruyère cheese; store-cupboard ingredients

  • Parsley sauce

    • Categories: Sauces, general; Vegetarian
    • Ingredients: milk; onions; parsley; black peppercorns; bay leaves

  • Green sauce

    • Categories: Sauces, general; Vegetarian
    • Ingredients: milk; watercress; store-cupboard ingredients

  • Soubise sauce

    • Categories: Sauces, general; French; Vegetarian
    • Ingredients: onions; milk; double cream; bay leaves
    • Accompaniments: Roast saddle of lamb

  • English egg sauce

    • Categories: Sauces for fish; Sauces, general; English
    • Ingredients: hard-boiled eggs; fish stock; cream; parsley; white pepper

  • Velouté sauce

    • Categories: Sauces, general; French
    • Ingredients: white stock; double cream; white pepper; store-cupboard ingredients

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  • ISBN 10 0747513422
  • ISBN 13 9780747513421
  • Published Apr 04 1994
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury Publishing Plc
  • Imprint Bloomsbury Publishing PLC


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Leith's Cookery Bible

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