The white stripes

Receipt Stripes - All the receipts of Line. Send your own receipts and fa?s to divide them?a cartilagineux communaut?Poisson and without ar?s, alive in the cold seas and temp?es, and of which there exists many esp?s. The lines have a scale of 0,7 (. Receipt Wing of line to the brown butter sauce For 4 people: 4 pieces of wing of line of 250 G, 2 spoon? ?oupe of vinegar, salt, pepper, a furnished bouquet, 200 G of butter, a citro. Receipt Wing of line to sweet herbs For 2 people: 1 did wing of line enough?isse, salt, pepper, 1/2 vinegar glass, 1 large bouquet of sweet herbs vari? (chive, parsley, estrag. To dissolve butter in a pan put directly on fire. To let cook until?e that it does take the color d?r? fair more or moin. 12 sheets of p? feuillet?achet?dans the stores Turkish, 500 G of white fish (cod, line, m?u), 250 G of shrimps, 1 poign?d' olive. Make cook 1 kg of line?isse during 15 mn in a court-bouillon well will aromatis?Retirez the black skin which covers it. For 4 people: 1 kilo of line, 1,500 kilo of potatoes, 50 G of butter, 2,5 Cr dl?, 1 poign?de parsley hach?1 liter of court-bouillon. Cut a large line of one kilo of pieces. Make strongly cook in a court-bouillon vinaigr?D?sez the pieces on the dish and surround them. 4 pieces of line, 100 G of onions hach? 400 G of tomatos pel?, 50 G of rice?oiti?uit, 1 dry white wine glass, 1 clove of garlic, 1 spoon? Receipt Stripes white sauce and with the c°res 200 G of line per anybody, 1 white wine glass, 1 carrot, 1 onion, 2 cloves, c?es, 1 egg yolk, 1/2 liter of white sauce. 4 wings of line, a large onion, thyme, bay-tree, a juice of lemon, salt, pepper, a cuiller??oupe of vinegar, 200 G Bien to wash the ailerons of line. Pr?rer the court-bouillon (or 2 liters of water sal?additionn?de 1 vinegar dl) and to let it cool. Make poach 800 G of line during 20 mn approximately in a fr?ssant court-bouillon. Make a sauce with 30 G of beu. While your piece of line (1 kg for 5 people) cooked to the court-bouillon with the furnished bouquet, the onion piqu?u clove, the vinegar. For 4 people: 2 wings of line of 800 G, 1 sachet of court-bouillon, 2 fennels, 250 G of bilberries to the naturalness, 1 C?oupe of raspberry vinegar. approximately Put in a pan the pieces of lines d?rg?(1 kg). Make gently return them in butter. Cut your piece of line in nets. Make mac?r in a raw marinade?' oil. Dissolve butter in a Po? Pass your pieces of line to the court-bouillon. S?ez, pass in 1 milk dl will sal?Pr?rez 2 liters of court-bouillon with thyme, bay-tree, 1 onion, 1 clove, 1 lemon juice. Make cook 20 minutes 800 G of line in a fr?ssant court-bouillon. During this time, make cook a dozen apples of you. Cartilagineux Poisson and without ar?s, alive in the cold seas and temp?es, and of which there exists many esp?s. Do the lines have a scale of 0,70 cm? m. The tastiest line boucl?est most current and. One more rarely finds the line butterfly, the line ponctu? the line pocheteau, the lines thistle (or grains). Are the lines commercialis? in tron?s or ailerons (according to the size of fish). the raiteaux ones (small young lines) are sold whole. Does the line normally smell ammonia this odor dispara?apr?plusieurs washings in a water l?rement vinaigr? and?a cooking. The flesh owes?e white ros?ferme and?stic. The liver and them. cheeks. of line are pieces recherch?mais rare. Cooked?a vapor or poch? it is accompanied by a hollandaise sauce or a B?amel sauce. It adapts?lement out of salad, with a vinaigrette with grasses and tomato. or?a Breton, with haricot beans or leek white. The ray is a fish tr?maigre and of digestion tr?facile (except when it is fried). It is rather rich in min?ux. Pr?rer quenelles but not to poach them?' water. Receipt Sauce muslin (for boiled fish, asparaguses, salsify). Receipt Sauce muslin (for boiled fish, asparaguses, salsify). Receipt Sauce with leeks (for fish) To make sweat the white of leeks coup?menu to butter, neck Receipt Sauce with leeks (for fish) To make sweat the white of leeks coup?menu to butter, neck All the derni?s receipts gr.? with