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Index
Cover Title Page About the Author Dedication introduction the west country
salt pilchard bruschetta salad of ormers with noodles, shiitake mushrooms, ginger and truffle oil mackerel with lightly grilled beef tomatoes and tapenade dressing black bream steamed over seaweed with fennel butter sauce salmon en croûte with currants and ginger red mullet en papillote with thyme deep-fried plaice with spring onion and chilli seasoning warm salad of samphire, asparagus and crab john dory with chargrilled leeks, soft-boiled eggs and mustard vinaigrette west country selection
the south coast
brandade and haricot bean soup with truffle oil stir-fried clams with garlic and ginger moules farcies (stuffed grilled mussels) devilled mackerel with mint and tomato salad grey mullet and pasta with sage, garlic and fennel eliza acton’s sole cooked in cream gurnard fillets with a potato, garlic and saffron broth fried john dory with rémoulade sauce warm squid salad with green beans, ceps and hazelnut oil south coast selection
east anglia & the east coast
poached sea bass with beurre fondue baked cromer crabs with berkswell cheese ravioli of fresh crab with warm parsley and lemon butter jellied eels shrimp and samphire risotto omelette arnold bennett grilled cod with green split peas and tartare sauce a casserole of cockles with smoked bacon, tomato and pasilla chilli a fricassée of turbot with button mushrooms and salad onions east anglia & the east coast selection
the east coast of scotland & the orkneys
cullen skink braised ling with lettuce and peas and crisp smoked pancetta split herrings with a caper and fresh tomato salsa arbroath smokies and potato dauphinois poached haddock with mussels, spinach and chervil a plate of sweet cured herrings served in the swedish style halibut poached in olive oil with cucumber and dill shallow-fried herring milt with a sherry vinegar, parsley and butter sauce steamed wolf fish with mild greens, soy and sesame oil east coast of scotland & the orkneys selection
the west coast of scotland & the islands
prawn cocktail grilled scallops in the shell with toasted hazelnut and coriander butter seafood and white bean stew (cassoulet) with salt cod, garlic and toulouse sausage octopus, pea and red wine stew from la vela in naples lobster with ginger, spring onions and soft egg noodles baked codling pie with red wine, shallots and mushrooms potted squat lobsters with ginger and basil stir-fried salt and pepper squid with red chilli and spring onion west coast of scotland & the islands selection
wales & the north-west coast
mussels en croustade with leeks and white wine buttered sea trout with red wine, star anise and prawn sauce cockle and laverbread vol-au-vents with hollandaise sauce steamed fish pudding with leeks and saffron sashimi of sea trout, brill and scallops deep-fried flounder in breadcrumbs with costelloise sauce and basil gratin of skate cheeks with cheddar cheese and breadcrumbs fish masala wales & the north-west coast selection
northern ireland & eire
miso soup with dulse, scallops and cod grilled oysters with parmesan cheese monk’s seafood chowder stir-fried eel with black bean sauce grilled dublin bay prawns (langoustines) with a pernod and olive oil dressing braised trout with mint, parsley and caper sauce myrtle’s turbot roast monkfish with crushed potatoes, olive oil and watercress salt ling, tomato and potato pasties northern ireland & eire selection
classic recipes
kedgeree of arbroath smokies potted shrimps fish pie lobster mayonnaise poached salmon with mayonnaise, new potatoes and cucumber salad herrings in oatmeal with bacon freshly boiled and dressed crab cod in parsley sauce fish cakes skate with black butter crab pasties with leek and saffron deep-fried whitebait with lemon fish and chips with tartare sauce grilled dover sole with parsley butter fish stock chicken stock hollanclaise sauce quick hollanclaise sauce clarified butter beurre manié mayonnaise mustard mayonnaise fresh salted cod rouille beurre blanc
fish preparation alternative fish index acknowledgements Copyright
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