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Nage
Appears in
By Anthony Blake and Quentin Crewe
Published 1978
The cooking of fish and shellfish in a reduced court-bouillon flavoured with herbs. It also refers to the cooking liquor.
The great chefs rarely measure as they cook and the pâtissier is likely to have the only weighing scales in the kitchen. These conversion tables are for use with the recipes in which the chefs thought that precise measurements were significant.
© 1978 Anthony Blake. All rights reserved.