→ Fiches Du Livre - "The Accomplisht Cook Or, The Art & Mystery Of Cookery" (Robert May) → Start Learning / Download MP3 Flashcards

Question		Answer
nutmegs start learning		noix de muscade
parboil start learning		blanchir
pottage start learning		potage
yolks start learning		les jaunes
larded start learning		lardé
grated start learning		râpé
marjoram start learning		marjolaine
gooseberries start learning		groseilles à maquereau
cloves start learning		clous de girofle
minced start learning		haché
capon start learning		chapon
carcase start learning		carcasse
splatted start learning		éclaboussé
pullets start learning		poulettes
chine start learning		échine
nutmeg start learning		Noix de muscade
blanched start learning		blanchi
carps start learning		carpes
capons start learning		chapons
comfits start learning		le confort
hashes start learning		hachage
broil start learning		griller
sprigs start learning		brins
fowls start learning		volailles
aforesaid start learning		précité
earthen start learning		en terre
claret start learning		bordeaux
custards start learning		crèmes anglaises
conger start learning		congre
quinces start learning		coings
stewed start learning		cuit
strew start learning		parsemer
liquorish start learning		la liqueur
groats start learning		gruau
finely start learning		finement
smelts start learning		fondre
suet start learning		graisse de rognon
trencher start learning		trancheuse
tench start learning		tanche
flounders start learning		flets
broth start learning		bouillon
blanch start learning		blanchir
pared start learning		paré
spoonfuls start learning		cuillerées
sturgeon start learning		esturgeon
leanest start learning		plus maigre
potato's start learning		pomme de terre
garnish start learning		garnir
cheesecakes start learning		gâteaux au fromage
baste start learning		arroser
mince start learning		hacher
mace start learning		masse
bustard start learning		outarde
capers start learning		câpres
beholders start learning		les spectateurs
clouted start learning		clouté
sorrel start learning		oseille
mutton start learning		viande de mouton
woodcocks start learning		bécasses
teals start learning		sarcelles
clove start learning		Clou de girofle
parsley start learning		persil
lard start learning		saindoux
plovers start learning		les pluviers
maintainers start learning		les mainteneurs
whitsuntide start learning		Pentecôte
bittern start learning		butor
slices start learning		des tranches
clarified start learning		clarifié
pinion start learning		pignon
turtle-doves start learning		tourterelles
cowslips start learning		les coucous
boil start learning		bouillir
brims start learning		les bordures
fowl start learning		volaille
brownest start learning		plus brune
hulled start learning		décortiqué
severally start learning		solidairement
pare start learning		parer
quondam start learning		ancien
generosities start learning		les générosités
scotched start learning		scotché
pinions start learning		pignons
cored start learning		évidé
quart start learning		litre
scald start learning		échauder
saffron start learning		Safran
gridiron start learning		gril
pullet start learning		poulette
maces start learning		massues
pasties start learning		les pâtés
herbs start learning		herbes
vinegar start learning		le vinaigre
thicken start learning		épaissir
parsnips start learning		panais
citrons start learning		les citrons
scalded start learning		échaudé
strainer start learning		passoire
chaffing start learning		le frottement
hashed start learning		haché
bigness start learning		grande taille

Fiches du livre - "The accomplisht cook or, The art & mystery of cookery" (Robert May)

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