Put The Un In Cooking Fun With 7up, 1969
The Sealtest Food Advisor, Summer 1939
"Time-Saving Meals" (5), 1954
"Time-Saving Meals" (6), 1954
Crown Home Canning Book (3), 1943
Best Foods Mayonnaise Ad, c1960
"Blue Ribbon Foods," 1957
Kraft Miracle Whip/Mayonnaise Ad, c1933
Great Northern Seed Co. Catalog, 1935
Food Is Fun (11), c1950
Vita Springs Carrot Label, c1950
Creamettes Macaroni Booklet, c1935
Monarch Electric Range Booklet (4), c1947
Pictsweet Vegetable Ad, 1955
The Blue Goose Buying Guide (28), c1946
Interchemical Corporation Ad, 1954
Atlas Book of Recipes, 1943
Atlas Book of Recipes (3), 1943
Atlas Book of Recipes (9), 1943
The Sealtest Food Advisor, Spring 1937
The Sealtest Food Advisor, Lent 1939
Swift's Easter Ad, 1942
Pictsweet Vegetables Ad, 1957
Miracle Margarine Ad, 1962
Recipes & Menus (7), 1948
Recipes & Menus (5), 1948
Basic Recipes (3), c1945
Time-Saver Recipes (9), c1945
Time-Saver Recipes (8), c1945
Time-Saver Recipes (7), c1945
Time-Saver Recipes (6), c1945
Time-Saver Recipes (5), c1945
Time-Saver Recipes (4), c1945
Time-Saver Recipes (3), c1945
Time-Saver Recipes (2), c1945
"So-Good Kettle Cooking," 1953
Armour Canned Meat Ad, 1950
Layer-Pak Vegetable Label, c1940
Freshlike Canned Peas Label (Detail), c1945
Freshlike Canned Peas Label, c1945
7-Up goes to a Party! (8-9), 1961
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Festive Buffet Cookery (4), 1965
"...Mix half cup butter with flour thoroughly. When fish is baked, gently lift fillets, mushrooms, and carrots from the pan with slotted spatula.
"Set fish on a plate to drain. Cover with foil to keep them warm. Drain the broth from the baking dish into a saucepan. Place over medium heat and add the butter and flour mixture little by little, stirring constantly with a wire whisk until sauce is smooth and thick enough to coat the whisk lightly. Stir in cream and lemon juice.
"Spoon about 1 cup of the sauce over fillets. Sprinkle with chopped parsley and serve with lemon wedges. Pass the remaining sauce separately. Serves 6."
"Set fish on a plate to drain. Cover with foil to keep them warm. Drain the broth from the baking dish into a saucepan. Place over medium heat and add the butter and flour mixture little by little, stirring constantly with a wire whisk until sauce is smooth and thick enough to coat the whisk lightly. Stir in cream and lemon juice.
"Spoon about 1 cup of the sauce over fillets. Sprinkle with chopped parsley and serve with lemon wedges. Pass the remaining sauce separately. Serves 6."
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