Re: [Czechlist] Yet more food items
- 1) yes, I presume that's what it is..
2) What this means is that you por the ingredients in and then you boil them until the overall volume reduces to 1/2 or 1/3 of what you started with
----- Original Message -----
Sent: Wednesday, September 19, 2007 3:43 AM
Subject: [Czechlist] Yet more food items
It seems like it never rains but it pours. I've now got a couple of
recipes to translate and there are one or two things I'm not sure about:
1) muslovy fond - this is one of the ingredients for a "hollandaise
sauce". As it also includes white wine, am I right in presuming that
it's actually a marguery sauce and that what we are talking about here
is "shellfish essence"?
Could you tell me what "na 1/2" and "na 1/3" mean in the following
contexts? Are they talking about how full the saucepan shoudl be or
what level of heat it should be at...?
2) muslovy fond a bile vino spolu se spetkou safranu svarime ve
vhodnem rendliku na 1/2.
V rendliku privedeme do varu kureci vyvar a svarime ho na 1/3, ...
Any explanations would be much appreciated.
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