Summer Cooking by Elizabeth David

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Notes about Recipes in this book

  • Sole au vert

    • mcvl on May 16, 2014

      I combined this recipe with one from Melissa Clark: and then added some asparagus to make a one-dish meal butter, asparagus, parsley, salt, scallops, dry vermouth, tiny little bit of tarragon, sorrel, chives -- outstanding Both authors are derelict in failing to inform readers who haven't worked with sorrel before than the stems are ligneous -- you really need to remove every last bit carefully.

  • Spiced grilled chicken

    • mcvl on March 02, 2020

      One of my favorite recipes of all time. This might sound like gilding the lily, but I add some scrapings of orange peel to the sauce.

  • Sauce messine

    • KissTheCook on November 26, 2012

      Did not care for raw shallots; high calorie and not so good

  • Raspberry jam, unboiled

    • KissTheCook on October 23, 2016

      7.2016 - as she says, " far the best raspberry jam I have ever tasted'. Try with other fruit. P. 177.

  • Superlative redcurrant jelly

    • KissTheCook on October 24, 2016

      At first I thought this so-so, more an Asian plum or duck sauce than jelly, but quickly came round to appreciate its potential. I ran across several recipes calling for redcurrant jelly as an ingredient (i.e., E. David Summer, Preserved Peaches p. 181) and Jeremy Round [? ck this]); seems a most popular sauce in a bygone era. Striking in appearance. As author Eliza Acton says: "...delicious in flavour, and of the brightest colour" and "...valuable for many purposes and always agreeable eating". Give it a go.

  • Shooter's sandwich

    • Foodycat on July 09, 2014

      Also very good with venison steak

  • Crab soufflé

    • Pimlicocook on March 31, 2022

      Made an individual portion and didn’t get the timings quite right, but this was utterly delish. Will try and try and try again to get it just right - and enjoy every attempt along the way.

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  • ISBN 10 086318278X
  • ISBN 13 9780863182785
  • Published May 12 1988
  • Format Hardcover
  • Page Count 224
  • Language English
  • Edition Revised edition
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Dorling Kindersley Publishers Ltd

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