It is made with fish, semolina, and onions in a double saucepan which in England is called a steamer.
Press it into a mold and cook it in a double saucepan for quarter of an hour.
One cup of rice should be put on in a double saucepan with three cups of cold water and tightly covered.
Place all in a double saucepan, till the eggs are just done.
Keep the sauce very hot in a bain-marie or in a double saucepan.
When used, heat it in a double saucepan and apply it with a brush.
Heat in a double saucepan while being stirred, until it begins to thicken.
It should be scalded for half-an-hour in a double saucepan—to destroy tubercular and other germs.
Turn it all into a buttered mold and let it cook for five quarters of an hour in a gentle oven or in a double saucepan.
Leave it for three quarters of an hour in the oven, or for an hour and a half in the double saucepan of boiling water.
