,transcrib]'s ,note3 ,e ef=t has be5 made to replicate ?is text z fai?fully z possible1 includ+ inconsi/5cies 9 spell+ & hyph5ation2 *anges 7corrections ( spell+ & punctuation7 made to ! orig9al text are li/$ at ! end ( ?is file4 ,,tw5ty-,,f\r ,,little ,,fr5* ,,d9n]s ,,& ,h[ to ,cook & ,s]ve ,!m ,,by ,,cora ,,moore ,,new ,,york ,e4 ,p4 ,,dutton ,,company #fha ,fif? ,av5ue ,copyright #aiai1 by ,e4 ,p4 ,,dutton ,,company ,all ,rights ,res]v$ ,pr9t$ 9 ! ,unit$ ,/ates ( ,am]ica ,,preface ,! ,little ,d9n]s ( ,p>is are _w-fam\s4 ,no "o c h soj\rn$ 9 ! fasc9at+ capital 9 its normal days )\t hav+ come "u _! spell4 ,to ,p>isi5 & visitor alike !y are acc\nt$ among ! uniquely *>act]i/ic features ( ! city's r\t9e life4 ,mu* ( ! int]e/ t atta*es to !m is1 ( c\rse1 due to local atmosph]e1 to ! associations t surr\nd ! qua9t re/aurants1 half hidd5 9 unexpect$ nooks & by-ways1 to ! fact t old ,jacques waits 9 8 %irtsleeves or t ,grosse ,m>ie s]ves y ) a smile z expansive z h] own proportions1 or t x is ,ju/9 or ,franois or ,old ,monsoor1 ) 8 et]nal gr\*1 :o glides ab\t ! z9c c\nt]4 ,b !re is also magic 9 ! arrangem5t ( ! m5us1 9 ! comb9ations ( food1 9 ! v names ( ! confections & 9 ! little ,gallic t\*es t1 simple ?\gh !y are1 trans=m commonplace di%es into ga/ronomic delights4 ,!re is inspiration 9 ! art t ent]s into ! production ( a ,fr5* d9n]1 9 ! p]fect balance ( e item f hors d'uvre to caf noir1 9 ! ways ) season+ t "w miracles ) left-ov]s & pres]ve ! daily r\t9e ( ?ree meals a day f ! deadly monotony ( ! ,am]ican rgime1 9 ! g>ni%+s t glorify ! mo/ insignificant concoctions into objects ( appetis+ beauty & 9 ! sauces t elevate indiff]5t di%es into ! realm ( creations & enable a ,fr5* cook to turn out a d9n] fit = caprici\s "y gods f :at an ,am]ican cook wa/es 9 prep>+ "o4 ,! v economy ( ! ,fr5* is an art1 & !re is art 9 _! economy4 ,x is true t _! di%es1 z we h kn[n !m 9 ?is c\ntry1 are exp5sive1 ev5 extravagant1 b t is because !y h be5 = ! mo/ "p ! creations ( high-pric$ *efs4 ,!y :o h made eat+ an avocation "k t x is n necess>y to d9e exp5sively 9 ord] to d9e well4 ,c4 ,m4 ,new ,york1 ,may1 #aiai4 ,,cont5ts ,,page ,preface v ,! ,bugbe> ( ,am]ican ,cook]y--,monotony #a ,flavor--,h&maid ( ,v>iety #i ,true ,trails t[>d ,economy #ae ,! ,appeal to ! ,eye #ba ,sauces1 ,simple & ,o!rwise #be ,tw5ty-f\r ,little ,fr5* ,d9n]s #cc 7,) ,directions = ,prep>+7 ,let ,u ,eat ,fi%6 #aji ,,tw5ty-,,f\r ,,little ,,fr5* ,,d9n]s ,,& ,h[ to ,cook & ,s]ve ,!m ,,! ,,bugbe> ,,( ,,am]ican ,,cook]y--,,monotony ,x is z /range z x is true t ) ! supplies t h lately prov$ suffici5t to fe$ a _w to draw ^u ! *ief tr\ble ) ,am]ican cook]y is its monotony4 ,! ,am]ican cook has a wid] v>iety ( foods at 8 comm& ?an any o!r 9 ! _w1 yet 9 ! av]age home h[ r>ely is x t ! palate is surpris$ ) a flavor t didn't h its turn on ! correspond+ day la/ week or tickl$ ) a sauce t is 9 itself an inspiration & a delight1 n a m]e gravy1 liable to h>d5 into lumps ( grease :5 x cools4 ,mo/ ( ?is is simply ! result ( bl9dly foll[+ tradition4 ,daught] has accept$ "m's precepts1 reg>d+ !m ev5 z ! law ( ! ,m$es & ! ,p]sians1 :i* alt]e? n1 & if x 7 n t increas$ prices &1 lately1 at lea/1 food regulations1 h v]itably compell$ h] t[>d a m :olesome simplicity1 ! ,unit$ ,/ates w\ld probably be :at x 0 call$ half a g5]ation ago1 a nation ( dyspeptics4 ,& we 7 a nation ( dyspeptics because ! great ,am]ican "m ( ! latt] end ( ! ,n9ete5? ,c5tury1 9 spite ( all h] unequal$ qualities 9 e o!r direction1 & 9 spite ( all ! encomiums %e receiv$ 9 res\nd+ prose or ec/atic v]se = h] pr[ess 9 ! kit*51 0 f ! po9ts ( view ( heal?1 economy & wisdom ! wor/ cook 9 ! _w4 ,) prices z !y are ! ,am]ican h\sewife _c af=d to use butt] & eggs & fl\r ) ! prodigality t 0 a habit ) h] "m1 b s limit$ is ! av]age woman's k ( cook]y t ^! re/rictions m]ely mean m monotony ?an ev]4 ,x is p>tly to demon/rate t ?is /ate ( ?+s is unnecess>y & t true food economy is n at all synonym\s ) go+ )\t t ?is book has be5 compil$4 ,x is ^u v>iety t ! ,fr5* cook confid5tly relies to make ea* di% ( ea* meal n j some?+ to eat because h] family mu/ h food1 n m]ely a sop to ! ,c]b]us-gnaw+s ( hung]1 b a delight to ! eye1 to ! palate1 to ! /oma*--truly a consummation dev\tly to be wi%$ = ! ,am]ican home table1 & j z possible to atta9 z x is possible to procure f ! groc] or ! ne>e/ ph>maci/ ! +r$i5ts by :i* ^! wond]s are wr\ght4 ,b ! av]age ,am]ican woman doesn't look beyond h] own kit*5 & h] own traditional r[ ( spice boxes = h] flavor+s4 ,%e has h] kit*5 set1 :i* ord9>ily comprises a r[ ( little receptacles label$ pepp]1 salt1 cloves1 allspice1 g+]1 c9namon1 nutmeg1 & possibly "o or two o!r spices or condim5ts--r>ely m4 ,) ^! & a bottle ea* ( lemon extract & vanilla1 %e is satisfi$ t %e is fully equipp$ z f> z flavor+ possibilities are conc]n$4 ,if %e has laid 9 a box ( sage & "o ( mix$ dress+ )1 p]haps1 "s paprika & ?yme1 %e views h] =esight$ness ) mu* complac5cy4 ,%e is suppli$ ) savories4 ,!n %e goes "r on sigh+1 ,oh1 = a new meat1 in/ead ( ! same old r\nd ( mutton1 pork1 beef & fi%2 fi%1 beef1 mutton & pork1 disclaim+ utt]ly any responsibility = ! monotony t is und]m9+ ! family heal? & temp] &1 q possibly1 its morals4 ,t is :]e ! ,am]ican h\sewife makes h] prim>y & mo/ important mi/ake4 ,! ,fr5*1 on ! o!r h&1 "k t !re are1 lit]ally1 hundr$s ( ways to v>y e di%1 h[ev] ord9>y x may be 9 its prim>y /ate4 ,t is _! secret ( success3 unfail+ v>iety c\pl$ ) economy4 ,h[ev]1 ?is is n to claim t ! ,am]ican palate w\ld take k9dly to all ! ,fr5* cooks' little delicacies1 or t x c\ld be cultivat$ to t degree t makes a ,fr5*man reg>d a p]fectly balanc$ meal ev5 z an inspir$ poem4 ,probably ,am]icans1 z a class1 c\ld nev] be induc$ to eat "s ( ! little birds--! mauviettes1 ! al\ettes1 ! sp>r[s bak$ 9 a pie1 t s delight ! ,fr5*man4 ,also1 x is a "q :e!r snails1 ev5 if x 7 possible to obta9 ! sup]ior ,burgundian1 fat & juicy & cook$ ev5 z our own ,osc> us$ to prep>e !m = c]ta9 ,waldorf gue/s1 w\ld ev] appeal to ! ,am]ican ta/e1 z ev5 ! common h$g][ sort ( snail does to ! av]age ,fr5*man4 ,x is n t ! ,fr5* d9n]s ( ,monte ,c>lo are necess>ily s sup]ior to ,am]ican %ore d9n]s1 or t ! little d9n]s ( ,p>is are s inf9itely to be pref]r$ to ^?1 say1 ( c]ta9 places 9 ,new ,orleans1 or t ! copp]y-ta/+ oy/]s ( ,havre are to be comp>$ ) ^? ( our own ,baltimore4 ,!re is no m to be said1 probably1 = ! woodcock pats ( old ,montreuil1 or ! rillettes ( ,t\rs1 or ! little pots ( cu/>d "o gets at ! =eign ,montpeli]1 or ! vol-au-v5t1 :i* is ! pride & boa/ ( ! cities ( ,prov5ce1 ?an !re is = gr&mo!r's cookies su* z h put ,camd51 ,ma9e1 on ! map1 or ,lady ,baltimore cakes1 or ! *ick5 pies "o goes to nor!rn ,new ,hamp%ire to f9d 9 _! glory1 or ! turkeys t1 z mu* z ! ,gre5 ,m\nta9s1 make ,v]mont's fame4 ,/ill1 !re is no "q b t ! ,am]ican palate w\ld b5efit mu* by be+ cultivat$1 n only 9 ! int]e/s ( economy1 b also ) a view to ! increase ( ga/ronomic pleasure1 = a ta/e attun$ to _m v>iations is z an e> s5sitive to ! nuances ( sweet s\nds or an eye tra9$ to p]ceive delicate tones & t9ts4 ,x is really a matt] = regret t we1 z a p1 h n be5 z will+ to le>n f ! ,fr5* ! art ( cook+ & eat+ z we h be5 to acquire f !m k ( ! art ( dress4 ,until we wid5 our horizon suffici5tly to d ?is1 we h n ev5 begun to develop all our food res\rces or to und]/& ! fir/ pr9ciples ( true food economy--:i* is n at all synonym\s ) go+ )\t4 ,,flavor1 ,,h&maid ,,( ,,v>iety ,x is because he has a multitude ( season+s at 8 comm& & kn[s h[ to use !m t ! ,fr5* cook is enabl$ n only to s5d to ! table an inf9ite v>iety ( di%es1 b1 at ! same "t1 to practice economies t 7 o!rwise impossible4 ,! ,am]ican buys an exp5sive cut ( meat &1 z is "r 9 su* a case1 treats x z pla9ly & simply z possible4 ,! ,fr5*man buys meat ( a mu* l[] quality1 b s embelli%es x t :5 x comes to ! table x is sup]ior1 or1 at lea/1 equal to t :i* co/s mu* m4 ,x may be object$ t ?is is no real economy1 because by ! "t ! ,fr5* cook has sauc$ & spic$ 8 *eap cut 9 ord] to make x palatable1 ! co/ is z great1 if n great] ?an x w\ld h be5 _h he paid m = 8 meat 9 ! fir/ place4 ,?is w\ld be true en\gh accord+ to ! av]age ,am]ican's me?od ( proc$ure4 ,b x is to be rememb]$ t ! ,fr5* cook has already 9 8 kit*5 ! cook+ v9eg>s1 ! spices1 ! dri$ h]bs1 ! extracts1 t 9 v small am\nts--a da% or a few leaves--are us$ at a "t2 also1 t 9 a great numb] ( cases1 gravies & sauces are made f ! by-products ( ! ma9 di%es--^? by-products t 9 ! ,am]ican kit*5 usually g d[n ! s9k-dra9 or into ! g>bage pail4 ,take a peep into ! typical ,fr5* cupbo>d4 ,!re y w f9d f tw5ty-five to ?irty liquid season+s su* z an*ovy extract1 tobasco sauce1 meat extracts1 mu%room catsup1 tomato pa/e1 *utney1 v>i\s v9eg>s1 ,worce/]%ire & _m ano!r flavor+ design$ to give a tang & a ze/ ev5 to ! mo/ unpromis+ di%1 if us$ aright4 ,!re y w f9d1 too1 fifty or m dry season+s1 includ+ anise1 basil1 saffron1 sav\ry1 clove or g>lic1 cassia buds1 bay leaf1 g+] root1 pepp]-corns1 m>joram1 m9t1 ?yme1 cap]s & s on4 ,h]e9 lie ! secrets ( ,fr5* cook]y :i* are1 9 tru?1 n secrets at all1 b m]ely ! application ( common s5se to ! cuis9e4 ,! ,fr5* h nev] all[$ _! ta/e to be re/rict$ by prejudice1 s !y hail a new flavor ) delight r ?an regi/]+ an in/9ctive dislike because x is n famili>4 ,) a little appli$ education1 ,am]icans c br+ ! *>m ( ! ,fr5* table to _! own homes r ?an :5 !y are1 z !y say1 tir$ ( ! same old r\nd ( eats1 seek+ out a nondescript table d'hte re/aurant & eag]ly consum+ :at is set be=e !m1 grateful = a *ange4 ,b don't h>d5 y\r he>t aga9/ ,fr5* cook]y m]ely because y h sampl$ x1 z y fondly ?9k1 at "o or ano!r ( ! r$-ink]ies ( ,new ,york or any o!r city4 ,= ! mo/ "p ! ,fr5* re/aurants ( ! l& are 9 reality n ,fr5* at all1 b ,italian = ! mo/ "p1 & :atev] ,gallic flavor ! rema9d] ev] possess$ has well-nigh vani%$4 ,!re may be exceptions b1 if !re are1 _! patrons c>efully gu>d ! secret4 ,b to return to our subject3 ,x is ! ,fr5* cook's k ( ! subtleties1 ! nuances ( season+ t /&s him 9 good /ead4 ,! ,am]ican woman :o has essay$ to use "s spice or savory unfamili> to h] & has turn$ out a di% :i* h] family has decl>$ ta/$ l m$ic9e is1 naturally en\gh1 disc\rag$ f w&]+ aft] t p>ticul> /range god aga94 ,! tru? is t %e has ov]done ! season+4 ,%e doesn't want to be p>simoni\s1 :i* is j :at ! ,fr5* cook is ) 8 flavors1 only he1 m sci5tifically1 calls x us+ good judgm5t4 ,if he uses g>lic 9 a salad1 x doesn't necess>ily foll[ t ! entire h\sehold mu/ take on ! atmosph]e ( an ,italian b>b] %op1 = he uses g>lic or onion1 n to give _! flavor to a di%1 b to br+ out ! flavors ( ! vegetables ) :i* !y are us$4 ,vanilla & lemon h an almo/ univ]sal appeal to ! palate1 & kn[+ ?is1 ! ,am]ican cook1 l ! g5]ation be=e h]1 has always season$ h] rice pudd+s1 = in/ance1 ) "o or ! o!r1 j z h] apple sauce has inv>iably be5 flavor$ ) lemon or nutmeg1 h] bread pudd+ ) vanilla1 & s all along h] re/rict$ l9e4 ,! ,fr5* cook holds no brief aga9/ vanilla1 & sometimes he flavors 8 rice pudd+ ) x1 b he s guides matt]s t ! v sight or m5tion ( rice pudd+ does n br+ ! ?\ght ( vanilla to ! m9d1 = ) him x may be flavor$ ) pi/a*e or rose or h a g]anium leaf bak$ 9 x1 giv+ a delightful1 indescribable flavor4 ,an ord9>y bread pudd+ becomes v]itably a que5 ( pudd+s z1 inde$1 x is call$1 m]ely by hav+ a lay] ( jam ?r\gh its c5t] & a simple ic+ spread ov] ! top4 ,ord9>y pea s\p exhibits *ameleon-l possibilities m]ely ?r\gh ! addition ( a little cel]y-root1 a da% ( curry or ! admixture ( a few spoonfuls ( m9c$ sp9a*1 & tomato s\p has = mo/ an appeal t ev5 ?is favorite ( s\ps nev] _h be=e :5 j ! "r am\nt ( ?yme is add$ :ile x simm]s1 along )1 p]haps a bayleaf4 ,9 ! recipes app5d$ to ! little d9n]s 9 ?is book a great _m ( ! ,fr5* cooks' mat]ials & me?ods ( proc$ure are set =?4 ,b if ! ord9>ily exp]im5tal ,am]ican h\sewife has ! flavor+s on h&1 %e w d\btless h]self contrive _m an allur+ di% ( h] own4 ,v>iety is said to be ! spice ( life4 ,h[ev] t may be1 ! spices & _! fri5ds1 ! h]bs1 c]ta9ly make = v>iety 9 t important function ( life1 ! d9n] table4 ,,true ,,trails ,,t[>d ,,economy ,9 ! fir/ place1 no trail t[>d economy 9 conduct+ ! cuis9e ( a h\sehold lies ?r\gh ! delicatess5 /ore or ! fancy groc]y4 ,x is an unflatt]+ comm5t on ! _s ( ?rift ( ,am]ican h\sewives t ! delicatess5 /ore has settl$ d[n to su* a fl\ri%+ exi/5ce1 p>ticul>ly 9 ,ea/]n cities4 ,any woman :o possesses a /ove & a kit*5 ( h] own %\ld be a%am$ to admit ! laz9ess t m ?an a semi-occasional visit to ^! delicate eat+ places pr$icates4 ,!re are few ?+s to be _h 9 !m t %e %\ldn't be able to make bett] at home & at a co/ t is b a fraction ( :at %e has to pay = ! usually inf]ior1 imp]sonal messes t come ready-made4 ,if ! h\sewife has read "s ( ! v excell5t in/ructions t 7 pr9t$ to help h] conduct h] h\sehold adequately amid ! necess>y limitations ( w>time1 %e already kn[s t !re is absolutely no excuse = ev] ?r[+ away a cru/ or crumb ( bread4 ,z = t1 nei!r is !re any excuse = ev] dispos+ ( :at is left ( ! morn+ c]eal except to ! advantage ( "s lat] made di%1 or ( consign+ meat scraps or bits ( fat or ev5 bones to ! g>bage pail4 ,x is n only t1 9 ! int]e/s ( economy1 %e %\ld use !m2 x is r t if %e is a good cook %e w be v glad to h !m to use4 ,/ale bread & breadcrumbs are ! bases ( a score ( ! mo/ delici\s pudd+s on ! ,fr5* cook's c>d2 cook$ c]eal is "o ( ! be/ ?ick5+s = s\ps & gravies1 z well z be+ f> m :olesome ?an fl\r = ?is purpose2 meat scraps1 trimm+s & bones %\ld g into ! /ock pot4 ,:5 a s\p made ( ^! is s]v$ z ! introductory c\rse at d9n] x w be f\nd t ! family w be fully satisfi$ ) mu* less meat1 & x is 9 ! less5+ dep5d5ce ( ,am]icans on meat t w make = ! greate/ item 9 economy4 ,a ,fr5* cook ( p>ts w\ld te> 8 hair if he c\ld see h[ fats & dripp+s f meats are ?r[n away 9 _m an ,am]ican kit*54 ,!y are p\r$ into ! s9k till ! dra9 pipes clog &1 to complete ! little s]ial ( extravagance1 ! plumb] has to be call$4 ,! ,fr5* cook kn[s t ?is is ! f9e/ grease = fry+ 9 ! _w & t its use w\ld save _m a p\nd ( butt]4 ,he /ra9s x all c>efully & keeps ! diff]5t sorts 9 labell$ j>s or crocks4 ,he kn[s by exp]i5ce :at p>ticul> fats give ! be/ flavors to c]ta9 ?+s1 & he kn[s t vegetables1 fi%1 eggs1 pancakes & :at n are f> bett] fri$ 9 ^! natural fats4 ,:o t ev] ate an egg fri$ 9 bacon dripp+s w ev] want "o cook$ 9 butt]1 ev5 at a doll> a p\nd6 ,"o w n f9d ! delicatess5 fl\ri%+ 9 ,france--"o w n f9d x at all--& ! fancy groc]y1 above m5tion$1 is ano!r pitfall = ! ,am]ican h\sewife4 ,%e likes ! sight ( food done up 9 fancy conta9]s1 9 glass1 p]haps1 & buys !m1 n realiz+ t %e is pay+ a l>ge price = p]fectly unnecess>y & totally unn\ri%+ pretties4 ,if %e is fe>ful ( ! h&l+ "s loose food /uffs may be subject$ to 9 ! /ores1 :y does %e n practice ! mo/ practical economy1 g to ! f\nta9-head ( supplies 9 ! city1 ! l>ge m>ket1 & buy 9 quantity1 s f> z %e c8 ,a few ounces ( bacon1 already slic$1 & seal$ 9 a glass di% are1 inde$1 appetis+ ev5 9 _! raw /ate1 :ile a side ( bacon is n1 unless look$ ^u ?r\gh ! eyes ( imag9ation1 yet ! latt] me?od ( pur*as+ ?is commodity is two or ?ree hundr$ p] c5t *eap]1 & :5 x arrives at ! breakfa/ table x w be f\nd e bit z appeal+ to a happy morn+ appetite4 ,any consid]ation ( economy 9 ! cuis9e mu/ include ! meat problem4 ,meat is ! mo/ exp5sive item on ! m5u & ! true solution ( ! "q is n only to cons]ve all ! uses ( x b to eat mu* less4 ,t w\ld make n only = economy1 b = bett] heal? z well4 ,x has be5 e/imat$ t #ahf p\nds ( dress$ meat is--or 0 prior to ! w>--! ye>ly av]age ( consumption = e ,am]ican2 ! ,engli%man be+ a good second ) 8 #abj p\nds1 :ile ! ,fr5*man rema9$ p]fectly cont5t$ & heal?y ) #gi p\nds1 ! ,italian ) #gb p\nds1 & ! ,swiss1 any?+ b a nation ( invalids1 manag$ v well on #fj p\nds p] p]son4 ,?is is no plea = veget>ianism1 ?\gh x may be said 9 pass+ = ! b5efit ( ^? :o ?9k t good r$ blood & h>dy muscle are to be obta9$ only by absorb+ ! r$ blood & muscle ( ! bea/s ( ! field1 t !re is z mu*1 if n m1 ( ?is build+ p[] 9 ! beans1 ! peas1 ! l5tils t we reg>d too (t5 z m]e second>y foods4 ,mo/ ( all ! ,am]ican %\ld take advantage ( ! great /ores ( fi% :i* are equally z n\ri%+ z meat & may easily be made z appetis+ ) simple sauces t ,fr5* cook]y w tea* u4 ,fi% are *eap2 at lea/1 _m neglect$ k9ds are2 !y are easy to cook & !y are "o ( ! be/ foods 9 ! _w4 ,,! ,,appeal ,,to ,,! ,,eye ,no "o1 lea/ ( all ! ,fr5* cook1 calculates to fea/ ! eye at ! exp5se ( ! s5se ( ta/e1 yet x is 8 exp]i5ce aft] long ye>s t good dige/ion is mu* m likely to wait ^u ! appetite t has be5 /irr$ to a prelim9>y en?usiasm by ! attractive appe>ance ( a di%4 ,s !y s]ve little fritt]s ( vegetables1 dabs ( jelly1 slices ( h>d boil$ eggs1 pickles1 p>sley1 cress & na/urtiums ) meats1 put sprigs ( fre% gre5 9 _! gravies1 decorate dess]ts ) nut-meats1 fl[]s & fruits1 & 9 s do+ add a bit to ! gayety ( ! table1 satisfi$ t ! trifl+ extra exp5se1 "t & en]gy incurr$ is m ?an comp5sat$ = 9 ! pleasure ! results af=d4 ,a fair trial ( ?is pleasant idiosyncrasy ( ! ,fr5* is conv9c+ t ! appe>ance ( a di% has m be>+ on ! reli% ( a meal ?an we ov] "h h fully realiz$4 ,!y are p>ticul>1 h[ev]1 to be consi/5t 9 ! use ( g>ni%+s4 ,fl[]s & fruits are res]v$ = sweet di%es1 except 9 ! case ( na/urtiums1 :i* !y reg>d z mu* a vegetable z a fl[] & use freely ) meats4 ,a /ew or a cream$ di% is m]ely a m or less indiff]5t some?+ to eat :5 x is di%$ up any old way & set ^u ! table4 ,b if x is heap$ da9tily on a pretty platt]1 surr\nd$ by a r+ ( br[n ma%$ potato1 its sides decorat$ by da9ty %apes ( toa/$ bread1 p]haps butt]$ & spr9kl$ ) m9c$ p>sley1 x has become some?+ to awak5 ! slumb]+ or indiff]5t appetite & at practically no extra exp5se ( "t or money4 ,if ! yolks ( two h>d boil$ eggs are m9c$ & mix$ ) "p ( ! raw :ite ( "o1 ! pa/e !n =m$ into balls l m>bles & dropp$ into boil+ wat]1 "o has little yell[ sph]es to l5d an enliv5+ color note to cle> s\ps4 ,two or ?ree ( ^! dropp$ into ea* plate j be=e s]v+ makes a pleas+ *ange f ! usual cr\tons4 ,sprigs ( fre% *ickory make ! da9tie/ ( g>ni%es = cold meats1 & a few ( ! t5d] gre5 /alks w add to ! appe>ance ( practically any salad4 ,z = wat]-cress & pepp]-grass &1 ( c\rse1 p>sley1 m9c$ & o!rwise1 no ,fr5* *ef w\ld ?9k ( prep>+ a meal )\t a pl5tiful supply ( !m on h&4 ,x isn't ess5tial t e di% %\ld be turn$ into an elaborate "w ( art1 z if x 7 to be ent]$ at ! annual exhibition ( ! ,socit des ,*efs de ,cuis9e1 b nei!r is !re any reason1 ev5 ) mode/ means at comm&1 = giv+ cause = t old slogan ( ! great ,am]ican d9n] table3 ,x ta/es bett] ?an x looks4 ,,sauces1 ,,simple ,,& ,,o!rwise ,brillat-,sav>91 :o w\ld be rememb]$ z a wit _h he n be5 ev5 m brilliant z a *ef1 paid 8 respects to ! ,engli% by say+ !y 7 a nation ( a hundr$ religions & only "o sauce4 ,be+ a true ,fr5*man he believ$ a rev]sal ( ! numb]s bett] = ! s\l4 ,x is c]ta9ly bett] = ! appetite4 ,to be sure ! prop] m5tal sauce = a good d9n] is wit1 & ! be/ physical "o1 hung]1 b z we all ( u h m or less ( an ,epicurean /ra9 9 u & d n eat solely to satisfy bodily ne$s1 x is well t ! ,am]ican cook :o essays to br+ v>iety to h] bo>d %\ld h "s k ( ^? ,gallic creations1 ! sauces1 by :i* %e is enabl$ to trans=m pla9 di%es into seem+ly pret5ti\s ones1 ev5 ?\gh %e nev] atta9 t sauce t ,balzac knew1 9 :i* a "m might unsuspect+ly eat h] own *ild4 ,9 ! fir/ place e ,fr5* *ef keeps ?ree k9ds ( :at he calls r\x on h&1 ready = mak+ meat & fi% sauces4 ,^! are made by cook+ toge!r eight ounces ( butt] & n9e ounces ( fl\r4 ,t int5d$ = use ) br[n meats is /irr$ toge!r till x becomes a m$ium br[n 9 %ade2 :ite r\x is cook$ only suffici5tly to bani% ! raw ta/e & n all[$ to color1 :ile pale r\x is kept ov] ! fire j long en\gh to atta9 a deep cream color4 ,^! are mix$ ) milk1 s\p /ock1 wat] or gravy z ! case may be :5 a sauce = fi%1 meat or vegetables is ne$$4 ,= in/ance1 to make ,sauce la ,crme1 = use ) :ite entres1 take two tablespoonfuls ( ! :ite r\x 9 a saucepan ) a cup ( milk & a tablespoonful ea* ( f9ely *opp$ p>sley1 %allots & *ives4 ,boil fifte5 m9utes1 pass ?r\gh a col&] into ano!r saucepan1 add a small lump ( butt]1 m f9ely *opp$ p>sley & salt & pepp]4 ,mix well ) a wood5 spoon & x is ready = ! table4 ,to make a favorite ,sauce ,piquante1 cut two onions into slices1 also a c>rot & two %allots & put into a saucepan ) a scant tablespoonful ( butt]4 ,:ile heat+ ov] a mod]ate fire1 add a sprig ( ?yme1 a tablespoonful ( m9c$ p>sley1 a bayleaf & two or ?ree cloves4 ,:5 ! onions are gold5 br[n add a tablespoonful ( fl\r1 a little pla9 /ock & a tablespoonful ( v9eg>4 ,boil aga91 pass ?r\gh a sieve & season ) salt & pepp]4 ,a simple sauce is t ,matre d',htel1 :i* is r>ely made at home ?\gh s g5]ally lik$4 ,put a lump ( butt] into a small saucepan ov] a mod]ate fire & add to x *opp$ p>sley & *ives1 or p>sley alone4 ,season ) salt & pepp] & a little lemon juice & :ile x is sizzl+ p\r ov] ! hot /eak or fi%4 ,sauce d',an*ois1 ?an :i* !re isn't any?+ bett] ) bak$ fi%1 is also easy to make4 ,take ?ree or f\r an*ovies & ma% !m up well ) two tablespoonfuls ( butt]4 ,n[ make ab\t a p9t ( br[n sauce ) br[n r\x & milk1 & /ir ! an*ovy butt] into x4 ,j be=e tak+ f ! fire add ! juice ( half a lemon or m1 accord+ to ta/e4 ,sauce ,be>naise 0 a favorite ( ,h5ry ( ,nav>re1 & x is excell5t ) /eaks1 *ops &1 p>ticul>ly1 roa/ beef4 ,to make x beat ! yolks ( ?ree or f\r eggs 9 a saucepan1 add a tablespoonful ( butt] & a little salt4 ,/ir ov] a sl[ fire till ! eggs beg9 to ?ick51 !n remove & /ir 9 two m tablespoonfuls ( butt]1 /irr+ till ! butt] is dissolv$4 ,season ) *opp$ f9e h]bs & p>sley & p\r 9 a teaspoonful ( ,fr5* v9eg>4 ,9 _m p>ts ( ,france !y h a favorite dress+ = boil$ fi% call$ ,sauce ,ravigote4 ,to make x mix half a p9t ( /ock 9 a saucepan ) a small am\nt ( :ite w9e or cid]1 !n *op f9e h]bs su* z *]vil1 t>ragon1 *ives & p>sley1 or :atev] o!r h]bs are 9 season1 to ! am\nt ( ab\t ?ree tablespoonfuls1 & mix ) ! /ock1 add+ salt & pepp]4 ,/ew g5tly = ab\t tw5ty m9utes1 !n bl5d a tablespoonful ea* ( fl\r & butt]1 /ir into ! sauce & cont9ue to /ir till ?ick4 ,j be=e s]v+ squeeze 9 ! juice ( half a lemon4 ,! ^w ,ravigote means1 lit]ally1 pick me up1 & x is appli$ to m9c$ t>ragon1 *]vil1 *ives & p>sley1 ! h]bs be+ kept sep>ate & s]v$ ) salad on f\r little sauc]s4 ,ravigote butt]1 made by knead+ butt] ) ! f\r h]bs & add+ pepp]1 salt & lemon juice1 spread betwe5 ?9 slices ( bread1 makes delici\s s&wi*es4 ,to make ! v g5]ally lik$ ,sauce ,blanquette1 :i* is us$ to raise cold meats to ! dignity ( a fricasse1 take ab\t f\r ounces ( pale r\x1 ?9 slightly ) boil+ wat] add$ by degrees1 !n put 9 a bun* ( sweet h]bs1 cook$ button mu%rooms & small onions & pepp] & salt to ta/e4 ,put 9 :atev] cold meat y h1 cook till x is well heat$ & s]ve4 ,! foll[+ is call$ ,sauce d',havre1 & ?r\gh ! use ( x x w be discov]$ t ! ta/e ( curry is an agreeable "o 9 _m ano!r case ?an 9 connection ) ! veal & rice arrangem5t to :i* mo/ ,am]ican cooks re/rict x4 ,peel & slice f\r onions & two apples & place 9 a /ewpan ) f\r ounces ( butt]1 six pepp]corns1 a sprig ( ?yme1 two bayleaves & a blade ( mace4 ,:5 ! onions h become slightly br[n ov] ! mod]ate fire1 /ir 9 a mixture ( two tablespoonfuls ( fl\r & ! same am\nt ( curry p[d]1 %ortly aft]w>d add+ six gills ( :ite /ock & half a p9t ( :ite sauce4 ,season ) salt & half a teaspoonful ( moi/ sug>1 boil = a qu>t] ( an h\r1 add+ m :ite /ock if necess>y1 & /irr+ con/antly4 ,put ?r\gh a /ra9] into ano!r saucepan1 boil up aga91 skim1 & use :5 requir$4 ,fricasse$ *ick5 takes on a new glory :5 x is prep>$ ) ,sauce ,lyons4 ,?is is made by /irr+ gradually ?ree well-beat5 eggs into half a p9t ( pla9 :ite sauce1 !n plac+ ! mixture 9 a j> & /&+ 9 boil+ wat] till ! sauce ?ick5s4 ,j prior to p\r+ ov] ! *ick5 add ! /ra9$ juice ( half a lemon4 ,,tw5ty-,,f\r ,,little ,,fr5* ,,d9n]s ,i ,,m5u ,potage la ,du*esse ,cabillaud la ,be*amel ,pommes de ,t]re1 ,g5evoise ,salade ,cel]i ,p\d+ la ,vanille ,potage la ,du*esse4--,butt] a bak+ %eet1 cov] ) f\r ounces ( *\ pa/e1 cook 9 ! ov5 = six m9utes1 !n cov] ! pa/e ) =cemeat 9 small lumps1 a little di/ance ap>t4 ,cut ! pa/e into twelve equal siz$ pieces1 ea* piece hold+ a lump ( ! =cemeat1 place 9 a ture51 p\r ov] a qu>t ( pip+ hot consomm & s]ve4 ,cabillaud la ,be*amel4--,mix an ounce ( fl\r ) an ounce & a half ( butt] melt$ 9 a saucepan1 !n gradually add a p9t ( milk :i* has be5 all[$ previ\sly to simm] ) a m9c$ onion & c>rot 9 x1 also a bun* ( sweet h]bs1 two or ?ree cloves1 a grat+ ( nutmeg & pepp] & salt4 ,br+ to a boil1 add two or ?ree tablespoonfuls ( cream1 /ra9 & put back into ! saucepan4 ,n[ put 9 two or ?ree p\nds ( cod1 previ\sly boil$ & flak$1 be+ ?or\ghly free f sk9 & bones4 ,%ake all toge!r v g5tly & :5 all is ?or\ghly hot1 turn out onto a silv] di% & g>ni% ) slic$ h>d-boil$ eggs4 ,pommes de ,t]re1 ,g5evoise4--,%r$ f\r m$ium siz$ boil$ potatoes1 season ) a little salt & pepp]4 ,butt] lightly half a doz5 t>tlet m\lds1 cov] ! bottoms ) grat$ ,p>mesan *eese1 arrange 9 ea* a lay] ( potatoes1 !n ano!r spr9kl+ ( *eese1 & s on till ! m\lds are fill$4 ,put a little butt] on top4 ,place on a v hot /ove or 9 a v hot ov5 = fifte5 m9utes to half an h\r4 ,s]ve on a hot di% 9 ! m\lds4 ,salade ,cel]i4--,trim two or ?ree heads ( cel]y1 cut into %ort %r$s1 wa% ?or\ghly 9 cold wat] & dra94 ,place 9 a salad b[l1 season ) a little salt1 a v little pepp] & "o or two tablespoonfuls ea* ( oil & v9eg>4 ,add sev]al sprigs ( pepp]-grass & s]ve at once4 ,p\d+ la ,vanille4--,place a vanilla bean 9 a mort> toge!r ) half a p\nd ( sug> & p\nd well toge!r & sift4 ,sep>ate ! :ites f ! yolks ( ?ree eggs1 beat ! yolks well1 /ir !m 9 ) a p9t ( cream & mix 9 ) ! vanilla sug>4 ,:isk ! :ites ( ! eggs to a /iff fro? & mix lightly 9 ) ! o!r +r$i5ts4 ,butt] a pudd+ m\ld1 p\r 9 ! mixture & cov] ) a %eet ( oil$ pap]4 ,/& ! m\ld 9 a saucepan ( boil+ wat] & /eam ! pudd+ = half an h\r4 ,9 ! meantime prep>e ! foll[+ sauce3 ,p\r a breakfa/ cupful ( cann$ or fre% p9eapple juice into a l9$ pan ) ! juice ( a lemon4 ,put ?is on ! fire till x boils1 !n p\r x ov] a tablespoonful ( arr[root1 /irr+ all ! "t4 ,return ! sauce to ! saucepan & /ir till x ?ick5s ov] ! fire4 ,:5 ! pudd+ is cook$1 turn x out onto a hot di%1 /ra9 ! sauce ov] x & s]ve4 ,be c>eful t no wat] ent]s ! m\ld conta9+ ! pudd+ :ile x is cook+1 or x w be spoil$4 ,,ii ,,m5u ,consomm la ,napolita9e ,cabillaud la ,f9ancire ,pommes de ,t]re en ,rubans ,beignets la ,pr9temps ,*\fleur au ,grat9 ,bav>oise au ,caf ,consomm la ,napolita9e4--,place 9 a saucepan ) a lump ( butt] equal quantities ( f9ely m9c$ c>rots1 turnips1 a head ( lettuce & "o ( endive ) a little *]vil4 ,add a qu>t ( ! wat] 9 :i* ! caulifl[] 9 ?is d9n] 0 cook$1 pepp] & salt1 & simm] = an h\r4 ,j be=e s]v+ /ir 9 ! beat5 yolk ( an egg & half a p9t ( milk4 ,cabillaud la ,f9ancire4--,cook a piece ( cod weigh+ ?ree p\nds 9 salt$ wat] = tw5ty m9utes1 dra9 a place on a s]v+ platt] cov]$ ) ! foll[+ sauce3 ,put two glasses ( ,madeira w9e & a small piece ( meat glaze 9 a saucepan ) a p9t ( ,spani% sauce & a gill ea* ( ess5ce ( mu%rooms & truffles4 ,boil till x coats ! spoon4 ,pommes de ,t]re en ,rubans4--,take l>ge1 smoo?1 p>$ potatoes & cut r\nd & r\nd 9 spirals ab\t an eigh? ( an in* ?ick4 ,keep cov]$ ) a damp napk9 till all are cut1 place 9 a fry+ basket & fry 9 v hot fat till a light /raw color4 ,spr9kle freely ) salt & s]ve imm$iately4 ,beignets la ,pr9temps4--,make a sauce ( two ounces ( butt]1 f\r ounces ( fl\r1 a tablespoonful ( br&y1 a p9* ( salt1 suffici5t wat] to make a creamy pa/e4 ,cook &1 remov+ f ! /ove1 "w 9 ! :ites ( two eggs beat5 to a /iff fro?4 ,cut into pieces any fruit desir$1 dip !m 9 ! batt] & fry 9 butt] to a light gold5 br[n4 ,dra9 well1 place 9 a s]v+ di%1 spr9kle well ) p[d]$ sug> & s]ve4 ,if ! fruit is n fully ripe1 p>boil 9 syrup be=e us+4 ,*\fleur au ,grat94--,soak a caulifl[] 9 wat] ) pl5ty ( salt1 !n boil 9 pl5ty ( salt$ wat] = fifte5 m9utes4 ,remove & take away all ! gre5 leaves1 lay x on a flat butt]$ di%1 previ\sly rubb$ ) an onion1 & p\r ov] x a sauce made z foll[s3 ,melt an ounce & a half ( butt] 9 a saucepan1 add a dess]tspoonful ( fl\r1 mix & add a cup ( milk4 ,/ir till x ?ick5s1 add pepp] & salt & add two or ?ree tablespoonfuls ( grat$ ,p>mesan *eese4 ,mix well & aft] p\r+ ov] ! caulifl[] spr9kle all ov] ) breadcrumbs & place ! di% 9 ! ov5 till nicely br[n$4 ,bav>oise au ,caf4--,mix ! beat5 yolks ( two eggs ) a p9t ( milk & a cup ( v /rong black c(fee4 ,br+ to a boil 9 a saucepan1 remove f ! fire & all[ to get cold1 /irr+ occasionally4 ,add ! yolks ( two m eggs beat5 /iff ) two ounces ( sug>4 ,mix well & !n add ! /iffly beat5 :ites ( ! f\r eggs along ) half an ounce ( dissolv$ gelat94 ,p\r into a m\ld & turn out :5 set4 ,,iii ,,m5u ,filet de ,sole la ,prov5al ,p\let ,saut l',e/ragon ,arti*auts la ,b>ig\le ,petit ,petac ,s\ffl ,georgette ,filets des ,soles la ,prov5al4--,spr9kle ! filets ) pepp] & salt & a little allspice & fry 9 salad oil ) a f9ely *opp$ onion & a little *opp$ p>sley4 ,s]ve ) a slice ( lemon on ea* filet4 ,p\let ,saut l',e/ragon4--,spr9kle ! pieces ( a cut up raw *ick5 ) pepp] & salt & cook 9 a saucepan ) a little oil4 ,make a gravy ( a cupful ( cle> /ock 9 :i* t>ragon /alks h be5 boil$ = an h\r1 di% up ! f[l on a hot platt]1 p\r ov] ! sauce1 /ra9+ x1 & spr9kle on top t>ragon leaves blan*$ & co>sely *opp$4 ,arti*auts la ,b>ig\le4--,cut (f ! tops & leaves ( ! arti*okes & boil ! bottoms 9 pl5ty ( slightly salt$ wat] till t5d]4 ,scoop out ! fibr\s int]ior4 ,grate "s cook$ bacon into a saucepan ) a gill ( f9e h]bs & a cupful ( bro?4 ,cook = five m9utes4 ,put a little ( ?is mixture 9 ea* arti*oke1 cov] ! op5+ ) a slice ( lemon & bake 9 a saut-pan 9 ! ov5 = tw5ty m9utes4 ,petit ,petac4--,peel t9y new potatoes & saut 9 oil till a gold5 br[n4 ,spr9kle ) *opp$ p>sley & s]ve4 ,s\ffl ,georgette4--,grate a half-doz5 /ale mac>oons into a half-cup ( br&y1 add a p9t ( cream & two teaspoonfuls ( dissolv$ gelat9e4 ,:ip 9 a doz5 m>as*9o *]ries & turn into a m\ld to h>d54 ,s]ve ) mac>oons dipp$ into ! liquid t comes ar\nd ! m>as*9o *]ries4 ,a cu/>d may be us$ 9 ?is recipe in/ead ( ! cream4 ,,iv ,,m5u ,potage au ,riz ,r\gets en ,papillotes ,veau la ,suzette ,demi tasse ,potage au ,riz4--,put half a p\nd ( well-wa%$ rice into a saucepan ) two qu>ts ( vegetable /ock & boil till t5d]4 ,:5 ! rice is cook$ move ! saucepan to ! side ( ! fire & mix 9 a cupful ( /ew$ tomatoes & an ounce & a half ( butt]4 ,s]ve ) sippets ( toa/ or cr\tons t h be5 fri$ 9 butt]4 ,r\gets en ,papillotes4--,?is recipe is = mullets1 b any small1 plump fi% may be us$4 ,make a pap] case = ea* fi% ) a %eet ( well-oil$ notepap] & put ! cases into ! ov5 = a few m9utes to h>d54 ,spr9kle ! "u sides ( ! fi% ) pepp] & salt & lay !m 9 _! cases ) a small piece ( butt] "u & ov] ea*4 ,place ! cases 9 a bak+-di% & cook = ab\t tw5ty m9utes 9 ! ov51 or m if ! fi% are o!rwise ?an small4 ,spr9kle well ) lemon juice j be=e s]v+4 ,veau la ,suzette4--,trim saddle ( veal neatly & put x into a saucepan ) a good siz$ piece ( butt]4 ,turn x con/antly on ! fire till x is a ri* gold5 color all ov]1 !n put x onto a di% & spr9kle ) salt & pepp]4 ,add m butt] to ! gravy 9 ! saucepan & put 9 raw potatoes cut up 9 sections l oranges4 ,cov] ! saucepan & cook1 %ak+ frequ5tly1 till ! potatoes h a good color4 ,add an onion1 f9ely m9c$1 & :5 x is br[n$1 a clove ( g>lic1 m9c$ v f9e2 next put 9 a tablespoonful ( fl\r foll[$1 :5 ! fl\r is br[n1 by ab\t two cupfuls ( /ock4 ,/ir well & put back ! meat & any juice t may h ooz$ f x4 ,la/ly add a b\quet ( h]bs1 simm] = an h\r at lea/ & s]ve ! meat surr\nd$ by ! potatoes ) ! sauce p\r$ ov] ! :ole4 ,v ,,m5u ,potage l',amrica9e ,filet d',eglef9 ,gigot de ,m\ton aux p9>ds ,*\ de ,m] au ,fromage ,petites ,crmes au ,*ocolat ,potage l',amrica9e4--,p>boil a m$ium siz$ caulifl[] 9 salt$ wat]1 *ange ! wat] & boil till done4 ,dra9 well & press ?r\gh a sieve4 ,dilute ) consomm or bro?4 ,boil a few m9utes m1 /irr+ well4 ,beat up 9 a bas9 ! yolk ( an egg ) ?ree tablespoonfuls ( cream1 add ?is to a few tablespoonfuls ( ! caulifl[] mixture1 !n1 tak+ ! saucepan conta9+ ! s\p f ! fire1 add ! egg & cream mixture & /ir toge!r4 ,add half an ounce ( butt] & s]ve ) cr\tons4 ,filet d',eglef94--,cut a haddock into fillets1 trimm+ into pieces ab\t six in*es long4 ,dip !m 9 well beat5 egg & !n into sift$ breadcrumbs & plunge into deep1 well-boil+ fat1 fry+ to a ri* color1 turn+ occasionally to cook bo? sides ev5ly4 ,remove1 dra91 put on a clo? spread ov] a hot di% & s]ve ) a simple :ite sauce4 ,gigot de ,m\ton aux p9>ds4--,roa/ a small leg ( mutton1 putt+ "s salt & a small quantity ( wat] at ! bottom ( ! t94 ,:5 half cook$1 remove ! meat & c>efully skim ! gravy ( all fat4 ,return ! mutton to ! t91 p\r gravy ov] x & surr\nd x ) potatoes cut to ! size ( walnuts4 ,put back 9 ! ov51 lett+ ! potatoes cook 9 ! juice ( ! meat4 ,mean:ile cook ab\t ?ree p\nds ( sp9a*1 dra91 squeeze out all wat] & pass ?r\gh a sieve4 ,return to a saucepan 9 :i* ab\t two ounces ( butt] has be5 heat$ & season ) pepp] & salt4 ,add a tablespoonful ( gravy f ! mutton & all[ ! sp9a* to simm] till ! meat is done4 ,!n pile ! sp9a* ) ! potatoes ab\t ! meat & s]ve1 hav+ ! gravy 9 a sauceboat4 ,*\ de ,m] au ,fromage4--,c>efully wa% sea-kale to remove grit1 remove any black p>ts f ! roots & tie up ! %oots 9 small bundles4 ,cook 9 boil+ salt$ wat] = tw5ty m9utes1 dra9 & keep hot4 ,mix on ! fire an ounce ( butt] & a tablespoonful ( fl\r1 moi/5 ) half a cup ( wat] 9 :i* ! kale 0 cook$1 br+ to a boil & mix 9 two or ?ree tablespoonfuls ( grat$ ,p>mesan *eese4 ,take f ! fire & add ! beat5 yolk ( an egg4 ,arrange ! kale on a hot di%1 p\r ! sauce ov] & s]ve imm$iately4 ,petites ,crmes au ,*ocolat4--,mix two tablespoonfuls ( *ocolate or cocoa 9 a cup ( boil+ milk & sweet5 to ta/e4 ,:5 ne>ly cold add to ?is ! yolks ( two eggs1 well beat51 & a gill ( heavy cream4 ,mix ?or\ghly & /ra9 into *9a cases4 ,place ^! 9 a l>ge %all[ /ewpan conta9+ j suffici5t wat] to rea* half way up on ! cases4 ,let /eam = tw5ty m9utes1 :5 ! cu/>d ought to be firm4 ,! wat] %\ld be boil+ :5 ! cases are fir/ put 91 b aft]w>ds may simm]4 ,put ! cases on ice1 & s]ve z cold z possible ) little sponge cakes or lady f+]s4 ,,vi ,,m5u ,potage pure de ,pois ,secs ,saumon la ,holl&aise ,pommes de ,t]re1 ,b>ig\le ,h>icots v]ts au riz tomate ,potage ,pure de ,pois ,secs4--,boil a p9t ( gre5 peas 9 ?ree p9ts ( wat] ) a piece ( fat ham or bacon1 two c>rots1 an onion1 a leek1 a bayleaf1 "s p>sley1 pepp] & salt4 ,all[ to simm] two or ?ree h\rs1 /irr+ occasionally4 ,pass ! peas & onions ?r\gh a hair sieve & add ! /ra9$ liquor4 ,return to ! saucepan1 boil up1 add "s :ole cook$ peas ) a little m9t & s]ve4 ,saumon la ,holl&aise4--,cut a piece ( salmon f ! middle ( ! fi%1 cov] 9 ! kettle ) cold wat] & pl5ty ( salt4 ,br+ sl[ly to a boil1 remov+ scum1 & all[ to simm] till ! fi% is done4 ,dra9 ?or\ghly & s]ve ) ! foll[+ sauce 9 a boat3 ,take ?ree ounces ( butt]1 ! yolks ( two eggs & put !m 9 a d\ble boil] ov] ! fire1 /irr+ briskly till ! butt] is dissolv$4 ,mix 9 a scant ounce ( fl\r1 /ir well & add ! juice ( a lemon1 half a p9t ( milk1 a little grat$ nutmeg & pepp] & salt4 ,/ir con/antly till ! sauce ?ick5s to ! consi/5cy ( a cu/>d4 ,pommes de ,t]re1 ,b>ig\le4--,place t5 potatoes 9 a saucepan ) en\gh bro? to cov] !m & boil sl[ly till done4 ,dra91 tak+ c>e n to break !m4 ,put a teacupful ( olive oil into a deep fry+ pan1 heat1 put 9 ! potatoes1 toss+ !m till !y are br[n$ all ov] lightly4 ,place on a di% & spr9kle ) salt1 pepp] & v9eg>4 ,s]ve pip+ hot4 ,h>icots v]ts au riz tomate4--,boil rice c>efully s t e gra9 w be sep>ate1 toss x 9 a little butt] & moi/5 ) tomato sauce & add ! yolk ( an egg1 well beat5 & /irr$ 91 & a little ,p>mesan *eese4 ,make a bord] ( ! rice on a di% & pile 9 ! c5t] "s ,fr5* beans pla9ly boil$ & toss$ 9 a little butt] ) "s pepp] & salt4 ,,vii ,,m5u ,potage ,vel\t ,bro*et la ,t>t>e ,biftecks sauts aux ,olives ,pommes de ,t]re la ,lyonnaise p9>ds au ,grat9 ,beignets ,s\ffls ,potage ,vel\t4--,boil a cup & a half ( tapioca 9 two qu>ts ( wat] & season ) salt & pepp]4 ,at ! bottom ( a ture5 place a lump ( butt]1 & ! yolks ( two eggs1 p\r ! tapioca ov] :ile x is /ill boil+1 add a p9t ( hot milk & s]ve4 ,bro*et la ,t>t>e4--,cut a fre% pike into slices & m>9ade ea* slice sep>ately ) a sauce made ( suffici5t olive oil1 black pepp]1 a m9c$ onion1 f9ely cut mu%rooms & *opp$ p>sley4 ,cov] ! fi% ) breadcrumbs & broil1 bru%+ occasionally ) ! m>9ade4 ,:5 x is a gold5 color remove f ! fire1 place on a hot platt] & s]ve spr9kl$ ) p>sley ) a t>t> sauce 9 a sauceboat4 ,biftecks sauts aux ,olives4--,cut ! /eak into six pieces & toss 9 a fry+ pan ) l>d4 ,:5 well done spr9kle ) season+ & remove f ! fire4 ,!n take half a glass ( :ite w9e1 a tablespoonful ( consomm1 two or ?ree doz5 gre5 olives1 ) ! pits remov$1 & boil toge!r = a few m9utes4 ,set ! /eak 9 a cr[n on ! platt] & 9 ! c5t] place ! dress+4 ,p\r ! gravy f ! fry+ pan ov] all & s]ve4 ,pommes de ,t]re la ,lyonnaise4--,take a doz5 potatoes ( ! same size1 cut into pieces ! size ( a qu>t] ( a doll>1 roll 9 fl\r & put into a fry+ pan ) boil+ fat1 tak+ !m out :5 !y are a gold5 br[n4 ,also fry "s ?9 slices ( onion1 mix ) ! potatoes1 spr9kle ) salt & s]ve g>ni%$ ) p>sley4 p9>ds au ,grat94--,boil two p\nds ( sp9a* & *op v f9e4 ,beat up two eggs to ea* p\nd ( sp9a*1 mix ) x & spr9kle ! :ole ) breadcrumbs4 ,p\r ov] "s olive oil or melt$ butt] & heat ?or\ghly 9 ! ov5 9 a vegetable di%4 ,beignets ,s\ffls4--,put a p\nd ( fl\r1 a p9* ( salt1 a liquor glass ( rum1 ! yolks ( ?ree eggs & a quantity ( lukew>m wat] into a mix+ di% & beat ^! toge!r till x %r9ks f ! di%4 ,!n mix 9 ! well-beat5 :ites ( ! eggs & !n all[ to rise = an h\r or s4 ,h a bak+ di% v hot & put 9 ! pa/e 9 pieces ! size ( a nut1 :i* w triple 9 size :ile cook+4 ,let !m cook to a gold5 color1 remove f ! fire & spr9kle ) p[d]$ sug>4 ,s]ve hot4 ,,viii ,,m5u ,consomm ,royale ,filet de ,sole la ,vnti5ne ,salade ,b>be de ,capuc9 ,beignets de ,p*es ,consomm ,royale4--,beat two eggs & mix !m ) half a cup ( milk & a p9* ( salt4 ,p\r into a bas91 /& ?is 9 a l>g] "o conta9+ hot wat]1 place 9 ! ov5 & bake till ! cont5ts ( ! small bas9 are firm1 r5ew+ wat] 9 ! l>g] di% if necess>y4 ,all[ to cool & :5 set cut into small well-%ap$ pieces1 p\r ov] !m a qu>t ( hot consomm & s]ve imm$iately4 ,filet de ,sole la ,vnti5ne4--,place 9 a butt]$ t9 two small or "o l>ge onion cut 9 ?9 slices1 a little *opp$ p>sley1 a bayleaf1 "o or two :ole cloves & salt & pepp]4 ,lay ! fillets ( two soles on ^! ) a g5]\s piece ( butt]1 p\r ov] half a p9t ( :ite /ock & a small glass ( :ite w9e4 ,cov] ! t9 ) oil$ pap]1 & bake 9 ! ov5 = ab\t twelve m9utes4 ,:5 ! fi% is cook$ take out all ! liquor except j en\gh to keep ! fi% moi/ z x rema9s 9 ! ov5 turn$ v l[1 /ra9 x & add ?ree-qu>t]s ( an ounce ( fl\r & ! same am\nt ( butt]4 ,br+ ! sauce to a boil1 take x f ! fire1 add ! yolk ( an egg & a good am\nt ( blan*$ p>sley & *]vil1 *opp$ v f9e4 ,arrange ! fillets ( sole on a hot di%1 p\r ! sauce ov] & s]ve4 ,salade ,b>be de ,capuc94--,c>efully pick ov] & break into conv5i5t pieces ! requir$ am\nt ( *icory & place 9 a salad b[l well rubb$ ) an onion4 ,j be=e s]v+ p\r ov] a ,fr5* dress+1 rememb]+ to be 9 mak+ x a sp5d?rift = oil1 a mis] = v9eg>1 a c\nselor = salt & a madman to /ir x all up4 ,beignets des ,p*es4--,peel1 /one & cut 9 halves "s firm pea*es4 ,toss ab\t 9 a b[l ) sug>1 be+ c>eful n to break4 ,put a p\nd ( fl\r 9 a bas9 & /ir 9 gradually half a p9t ( wat]4 ,mix ! :ites ( two /iffly beat5 eggs ) ?is batt] & !n add "o & a qu>t] ounces ( melt$ butt]4 ,br+ olive oil to a good heat 9 a fry+ pan1 dip ea* piece ( pea* 9 ! batt] & fry 9 ! fat4 ,:5 lightly br[n$ dra9 on a clo? or pap]1 lay on a bak+ di%1 sift p[d]$ sug> ov] & glaze by plac+ 9 a hot ov5 a few m9utes4 ,arrange 9 pyramid %ape on a fold$ napk9 on a hot di% & s]ve imm$iately4 ,cann$ pea*es1 if firm1 may1 ( c\rse1 be sub/itut$ = ! fre% fruit4 ,,ix ,,m5u ,ctelettes de ,saumon1 l',anglaise ,pommes de ,t]re1 ,m>quise ,petits ,pois la ,paysanne ,salade ,amrica9e ,*\x au ,*ocolat ,ctelettes de ,saumon1 ,anglaise4--,divide slices ( salmon into %ape ( cutlets1 spr9kle ) pepp] & salt & put into a saucepan ) a small am\nt ( butt] & toss ov] ! fire4 ,:5 cook$ take out & dra91 place on a hot di% & s]ve ) ! foll[+ sauce3 ,put ?ree tablespoonfuls ( vel\t sauce into a saucepan1 r$uce slightly & add "o egg1 f\r ounces ( butt]1 a little salt1 cay5ne1 "s f9ely m9c$ p>sley & ! juice ( half a lemon4 ,mix toge!r well ov] ! fire till ! +r$i5ts are bl5d$ & x is ready4 ,pommes de ,t]re1 ,m>quise4--,boil potatoes 9 salt$ wat] & pass ?r\gh a sieve4 ,season ) salt1 pepp]1 nutmeg1 *opp$ p>sley & a little *opp$ ?yme4 ,moi/5 ) "s good gravy or /ock & =m into small balls4 ,dip ea* 9 well beat5 egg & fry to a light br[n 9 butt]4 ,petits ,pois la ,paysanne4--,take fre% gre5 peas1 or cann$ ones if ! =m] are n available1 put ov] ! fire 9 a saucepan ) pl5ty ( butt] & /ir frequ5tly4 ,cut "o or two ra%]s ( bacon 9 v small dice & toss !m 9 a saucepan ov] ! fire4 ,:5 ! bacon is well fri$1 mix 9 ) ! peas & let ! two f9i% cook+ toge!r1 season+ ) pepp]1 salt & a little sug>4 ,salade ,amrica9e4--,cut 9 r\nds resembl+ a qu>t]-doll> equal quantities ( new potatoes1 c>rots & beet root1 all previ\sly cook$4 ,!n add a s\r apple1 cut 9 ! same %ape1 & a few an*ovies cut 9 small pieces4 ,p\r ov] ?is a dress+ ( ?ree p>ts oil to "o ( v9eg>1 add pepp]1 salt1 mu/>d & *opp$ p>sley4 ,pile ! salad up & surr\nd ) cress4 ,*\x au ,*ocolat4--,into a small saucepan put half a cup ( wat] ) two ounces ( butt] & "o ( sug>4 ,:5 boil+ add gradually two & a half ounces ( f9ely sift$ fl\r & /ir till ! mixture is /iff4 ,take f ! fire1 /ir "s m1 !n add two eggs1 "o at a "t1 beat ! :ole well1 & leave to cool4 ,butt] a bak+ %eet1 lay ! pa/e on x 9 r\nd balls ! size ( a plum & bake 9 a mod]ate ov5 = ab\t tw5ty m9utes4 ,all[ to cool & !n make an incision 9 ! side ( ea* & fill ) :ipp$ cream slightly flavor$ ) vanilla or ) jam4 ,j be=e s]v+ glaze ea* *\ slightly ) a *ocolate ic+4 ,x ,,m5u ,consomm ,du*esse ,saumon1 ,sauce ,piquante ,rissolettes de ,buf ,salade la ,re9e ,crme ,noyau ,du*esse ,consomm4--,boil f\r tablespoonfuls ( rice 7gr\nd7 9 f\r cups ( wat] = fifte5 m9utes1 add+ half a teaspoonful ea* ( salt & sug>4 ,:5 ! rice is s(t & j be=e s]v+ add a qu>t ( w>m$ milk1 br+ to a boil1 add+ la/ly a da% ( pepp] & paprika4 ,saumon1 ,sauce ,piquante4--,take slices ( salmon ab\t ?ree-qu>t]s ( an in* 9 ?ickness & place 9 a saucepan ) hot fi% bro? mix$ ) a small quantity ( w9e4 ,all[ to simm] = fifte5 m9utes4 ,:5 cook$ remove & wipe free f bro?1 place on a hot platt] & s]ve ) a sauce made z foll[s3 ,melt a quantity ( butt]1 flavor to ta/e ) t>ragon v9eg>1 pepp]1 mu/>d1 f5nel & su* spices z are lik$4 ,/ir ov] ! fire till cook$1 move to ! side ( ! /ove1 ?ick5 ) ! yolk ( an egg & s]ve4 ,rissolettes de ,buf4--,) f\r cups ( f9ely m9c$ beef mix "o cup ( breadcrumbs1 add+ "o boil$ onion1 a little ess5ce ( an*ovies1 salt1 pepp] & a raw egg4 ,make into balls1 roll 9 breadcrumbs & fry sl[ly4 ,prep>e a gravy by boil+ ! trimm+s ( ! meat 9 ! wat] 9 :i* ! onion 0 boil$1 ?ick5 ) fl\r or corn/>*1 add ?ree teaspoonfuls ( lemon juice & p\r ov] ! rissolettes :i* %\ld be arrang$ on a heat$ platt] ar\nd a heap ( ma%$ potatoes4 ,salade la ,re9e4--,lay /rips ( endive l5g?wise on ! salad plates & cross !m ) peel$ tomatoes cut 9 sections l an orange4 ,dress ) a ,fr5* salad dress+4 ,crme ,noyau4--,p\nd 9 a mort> toge!r a qu>t] p\nd ( ,jordan & an ounce ( bitt] almonds ) a scant half cup ( cream & two ounces ( sug>4 ,rub ?r\gh a sieve into a b[l1 add a p9t ( :ipp$ cream flavor$ ) ,noyau & !n an ounce ( gelat9e dissolv$4 ,p\r into a m\ld to set4 ,s]ve ) *ampagne waf]s4 ,,xi ,,m5u ,consomm la ,madrilne ,p]*es aux ,f9es ,h]bes ,filets ,mignons aux ,pommes de ,t]re ,aub]g9es ,f>cies ,omelette au ,rhum ,consomm la ,madrilne4--,put ?r\gh a m$ium sieve five or six boil$ ripe tomatoes1 or a c ( tomatoes1 all[ to cool & pack 9 a freez]4 ,add to a cold consomm & s]ve 9 cups4 ,p]*es aux ,f9es ,h]bes4--,prep>e six fre% p]* & m>9ade !m ) two tablespoonfuls ( olive oil1 a sprig ( p>sley1 a little pepp] & salt & allspice1 bayleaf & o!r /rong spices *opp$ f9e4 ,keep ! fi% 9 ?is = ab\t an h\r1 remove & roll 9 breadcrumbs lightly flavor$ ) spices4 ,grill ov] a l[ fire till a gold5 br[n 9 color & s]ve ) butt] sauce4 ,filets ,mignons aux ,pommes de ,t]re4--,m>9ade ! requir$ numb] ( small filets mignon ( mutton 9 butt] season$ ) salt & *]vil4 ,leave = an h\r or m & j be=e !y are to be s]v$1 grill !m1 ba/+ frequ5tly ) ! butt]4 ,flavor ) lemon juice & s]ve ) butt]$ fri$ potatoes4 ,aub]g9es ,f>cies4--,cut eggplants 9 halves l5g?wise1 remove ! inside & ( ?is make a f>cie by mix+ x ) *opp$ p>sley1 two *opp$ onions & salt & pepp]4 ,/uff ! eggplant halves ) ?is mixture & put ! comb9ation into a cass]ole conta9+ a good quantity ( melt$ butt] & all[ to simm] ov] a sl[ fire till all is ?or\ghly done4 ,cov] ! tops ) breadcrumbs1 add a drop ( oil or a little melt$ butt] & keep pip+ hot till s]v$4 ,omelette au ,rhum4--,prep>e an omelette z = any sweet omelette & j be=e s]v+ place on a hot platt]1 p\r rum ov]1 ignite & c>ry to ! table blaz+4 ,,xii ,,m5u ,potage ,riz1 ,crey ,canaps de ,saumon ,fum ,paupiettes de ,porc1 ,sauce ,piquante ,asp]ges en ,petits ,pois ,t>te la ,turque ,potage ,riz1 ,crey4--,cut sev]al firm1 r$ c>rots l5g?wise1 us+ only ! r$ "p4 ,place 9 a cass]ole ) a good b\illon & all[ to simm] ov] a sl[ fire4 ,pass ?r\gh a sieve :5 ! c>rots are s(t1 & put back 9 ! b\illon4 ,add a cupful ( cook$ rice1 br+ to a boil & s]ve4 ,canaps de ,saumon ,fum4--,cut a smok$ salmon into slices & spread !m ) butt]1 add+ pepp] & salt & a p9* ( nutmeg4 ,heat ov] a crisp fire1 place on a hot di%1 cov] ) cr\tons & s]ve4 ,paupiettes de ,porc1 ,sauce ,piquante4--,take small slices ( cold roa/ pork & spread !m ) sausage meat4 ,roll !m & fa/5 ) skew]s1 !n cov] ) a ?9 coat+ ( l>d or ) oil$ pap] & cook !m ov] a l[ fire 9 a cass]ole4 ,:5 ?or\ghly done1 take (f ! pap]s1 cov] ) breadcrumbs & br[n4 ,s]ve ) a piquant sauce4 ,asp]ges en ,petits ,pois4--,cut up ! gre5 "p ( two bun*es ( asp>agus1 roll 9 butt] & add a little salt4 ,heat a cupful ( fl\r1 be+ c>eful n to all[ x to color1 & dr$ge ! asp>agus ) x4 ,put into a saucepan ) suffici5t milk & wat] 9 equal p>ts to cov]1 add a b\quet ( h]bs & all[ ! :ole to simm] till ! asp>agus is cook$4 ,season ) :ite pepp] & s]ve4 ,t>te la ,turque4--,boil a cupful ( rice till ?ick 9 milk to :i* has be5 add$ a /ick ( c9namon1 a little lemon juice & sug>4 ,:5 ! rice is cook$ all[ to cool4 ,make a bord] ( x on a butt]$ plate & fill ! c5t] ) a m>malade made z foll[s3 ,cut ! peel$ /alks ( a bun* ( rhub>b into dice & all[ !m to simm] 9 a small am\nt ( wat] till !y are ( ! consi/5cy ( m>malade4 ,add ?ree or f\r teaspoonfuls ( sug>1 a lump ( butt] & ! r9d ( a lemon4 ,take f ! fire & imm$iately add ! beat5 yolks ( two eggs4 ,arrange1 z /at$1 9 ! middle ( ! rice1 spr9kle ) a little m sug> & set 9 ! ov5 = fifte5 m9utes or m be=e s]v+4 ,,xiii ,,m5u ,potage la ,*icore ,allumettes d',an*ois ,buf ,b\illi en ,v9aigrette ,pommes ,maire ,salade de ,tomates ,crme ,brule ,potage la ,*icore4--,pick c>efully & wa% two or ?ree heads ( *icory1 cut into %r$s & pass ?r\gh a little heat$ butt] )\t all[+ to take color4 ,!n add suffici5t ( ! wat] 9 :i* ! ,pommes ,maire 7bel[7 7 boil$ to make ! requir$ quantity ( s\p1 add pepp] & salt1 simm] = an h\r4 ,j aft] tak+ f ! fire add ! beat5 yolk ( an egg4 ,p\r into ! ture5 ov] toa/$ slices ( /ale bread4 ,allumettes d',an*ois4--,make a fritt] pa/e ) fl\r & oil1 omitt+ salt4 ,s(t5 ) :ite w9e4 ,wa% ! desir$ numb] ( an*ovies1 remove ! bones & draw out ! salt by soak+ 9 milk4 ,dip into ! pa/e & fry4 ,buf ,b\illi en ,v9aigrette4--,cut cold1 lean beef into n>r[1 ?9 slices4 ,place x 9 a b[l ) a f9ely *opp$ onion & "s *]vil1 a few cut-up gh]k9s1 a teaspoonful ( cap]s1 p\r oil1 a little v9eg> & ! juice ( half a lemon ov]1 add pepp] & salt1 toss well toge!r & s]ve at once4 ,pommes ,maire4--,use kidney potatoes if procurable2 if n1 ord9>y potatoes ( small size4 ,boil 9 salt wat] & peel :ile /ill hot1 !n cut 9 ?ick *ips & place 9 a cass]ole & cov] ) boil+ milk4 ,season ) pepp] & salt & all[ to boil1 turn+ ) a =k till ! milk has boil$ away4 ,remove f ! fire1 p\r ov] a cup ( ri* milk1 season aga9 & s]ve4 ,salade de ,tomates4--,cut a p\nd ( n too ripe tomatoes into "o in* cubes1 add salt1 pepp]1 v9eg> & oil to ta/e & !n toss toge!r ) a m9c$ onion4 ,s]ve "r away4 ,if desir$1 cold boil$ beef 9 da9ty slices may be add$4 ,crme ,brule4--,bl5d a tablespoonful ( fl\r ) ! yolks ( ?ree eggs & place 9 a cass]ole4 ,p\r sl[ly 9 a p9t or m ( milk1 add a p9* ( c9namon1 a few drops ( extract ( lemon or any flavor desir$1 & /ir con/antly ov] ! fire4 ,:5 ! cream is cook$1 make a c>amel sauce 9 a porcela9 pot by melt+ five or six lumps ( sug> & cook+ to ! br[n+ po9t4 ,p\r ?is into a s]v+ di%1 p\r ! cream ov] x & all[ to cool4 ,,xiv ,,m5u ,bisque d',h]bes ,turbot la ,ra*el ,*\fleur au ,grat9 ,salade ,b>be de ,capuc9 ,gteau de ,frangipane ,bisque d',h]bes4--,*op toge!r ab\t a h&ful ea* ( lettuce1 sorrel1 sp9a*1 also a small onion1 a little cel]y & "s *]vil & cook all ) an egg-siz$ piece ( butt] = fifte5 m9utes1 /irr+ con/antly4 ,!n add ?ree tablespoonfuls ( fl\r made smoo? ) a little /ock1 /ir 9 f\r cupfuls ( ! caulifl[] wat] 7:i* y w h f a recipe foll[+7 into :i* has be5 beat5 ! yolk ( an egg4 ,s]ve v hot ) cr\tons4 ,turbot la ,ra*el4--,boil ! fi% 9 salt$ wat]4 ,:itefi% or haddock w s]ve z well z turbot4 ,make ! foll[+ sauce3 ,smoo? & br[n toge!r two tablespoonfuls ( fl\r & two ounces ( butt] & /ir 9 five gills ( wat] 9 :i* ! fi% 0 boil$1 add+ a teaspoonful ea* ( an*ovy ess5ce & mu%room catsup4 ,remove f ! fire & beat 9 ! yolks ( two eggs & ! juice ( "o lemon4 ,color ) liquid c>m9e or a few drops ( co*9eal & p\r ov] ! fi%4 ,*\fleur au ,grat94--,dip ! caulifl[] into ice wat]1 !n plunge x into boil+ salt$ wat] to cook fifte5 m9utes4 ,cut a slice (f ! /alk1 remove ! leaves1 lay on a flat di% & cov] ) a cream sauce4 ,spr9kle ) grat$ breadcrumbs & grat$ ,p>mesan *eese1 br[n 9 ! ov5 & s]ve4 ,salade ,b>be de ,capuc94--,lay ! /alks ( ,am]ican endive 9 a di% & cut into small pieces a m$ium %allot4 ,mix1 add a ,fr5* dress+ & spr9kle ) f9ely *opp$ t>ragon leaves4 ,gteau de ,frangipane4--,:isk toge!r a qu>t] ( a p\nd ( p[d]$ sug> & ! :ites ( ?ree eggs1 !n beat 9 ?ree tablespoonfuls ( milk1 ! grat$ peel ( a lemon & a da% ( salt4 ,!n /ir 9 half a p\nd ( fl\r4 ,bake 9 patty t9s & :5 done scoop a piece out ( ! top ( ea* patty & fill ) jam4 ,!n p\r ov] a sauce made z foll[s3 ,put two w9eglassfuls ( :ite w9e into a small saucepan & /ir 9 a cupful ( orange m>malade ) ! juice ( a lemon4 ,?ick5 ) a little corn-/>*4 ,,xv ,,m5u ,potage ,bisque ,can>d la ,p]t9set ,pommes de ,t]re la ,crme ,*\fleur au ,beurre ,noir ,salade de ,l5tilles ,p*es au ,v9 ,potage ,bisque4--,boil z _m crabs z are ne$$ 9 wat]1 add+ salt1 pepp]1 two good siz$ onions & equal quantities ( c>rots & *ives4 ,remove ! crabs & take ! meat f ! claws4 ,ma% ! vegetables until !y =m a pure & add a good siz$ lump ( butt]4 ,place ov] ! fire ) wat] or b\illon & all[ to come to a boil4 ,s]ve v hot ) cr\tons & ! meat f ! crab claws4 ,can>d la ,p]t9set4--,place a c>efully prep>$ duck 9 a cass]ole & dr$ge x ) a lump ( melt$ butt]1 add two onions1 "o clove1 a da% ( g>lic4 ,put 9 ! ov5 b d n all[ ! onions to become too br[n be=e remov+ ! duck4 ,!n add five or six tomatoes1 "o glass ( :ite w9e1 a glass ( b\illon1 a few cloves & a bayleaf4 ,let ?is boil ov] a l[ fire1 !n ma% ! tomatoes & onions1 put back ! duck into ! cass]ole & boil = =ty m9utes4 ,pommes de ,t]re la ,crme4--,put into a cass]ole a lump ( butt]1 a p9* ( fl\r1 salt & pepp]1 nutmeg & a "y onion4 ,mix well & add a cup ( ri* milk4 ,place on ! fire1 /ir con/antly1 & remove z soon z ! mixture comes to a boil4 ,mean:ile boil z _m potatoes z are requir$ 9 salt$ wat]4 ,peel & cut into slices1 add to ! sauce & s]ve4 ,*\fleur au ,beurre ,noir4--,boil a caulifl[] & dra94 ,add a p9* ( salt1 nutmeg & a da% ( v9eg> to a p9t ( ! wat] 9 :i* ! caulifl[] 0 cook$4 ,melt two tablespoonfuls ( butt] & :5 x is a light br[n add x to ! mixture4 ,p\r ov] ! caulifl[] on a hot platt]4 ,salade de ,l5tilles4--,hav+ boil$ two cupfuls ( l5tils till !y are t5d]1 season !m ei!r hot or cold ) a little g>lic cut up f9e1 or ) *ives & s]ve 9 lettuce leaves ) a ,fr5* dress+4 ,p*es au ,v94--,put pea*es into a /ewpan & cov] !m ) wat]4 ,9 t5 m9utes remove ! sk9s4 ,!n place !m 9 a %all[ di% & cov] !m ei!r ) ,madeira or ,moselle w9e & all[ !m to /& = at lea/ two h\rs4 ,!n dra9 !m1 place !m 9 ! di% 9 :i* !y are to be s]v$ & cov] !m ) vanilla sug>4 ,set ! w9e 9 :i* !y h be5 soak$ on ! fire1 add sug> to ta/e1 & p\r ! sauce boil+ ov] ! pea*es4 ,,xvi ,,m5u ,s>d9es ,grilles ,*apon l',indi5ne ,pommes de ,t]re en ,matelote ,salade ,beaucaire ,crme ,f\ette ,s>d9es ,grilles4--,grill half a doz5 s>d9es1 or z _m z desir$1 = a few m9utes4 ,melt butt] 9 a fry+-pan1 /ir 9 a little fl\r & moi/5 ) hot wat]1 !n add a few drops ( v9eg>1 a da% ( mu/>d1 salt & pepp]4 ,p\r ?is v hot ov] ! s>d9es4 ,*apon l',indi5ne4--,prep>e & truss a capon z = roa/+1 rub all ov] ) butt] & place 9 a cass]ole ) a good siz$ slice ( salt pork4 ,cook ov] a sl[ fire = ?ree h\rs4 ,9 ! meantime cook a cupful ( rice1 season x ) a little curry p[d] & pim5to1 & place ar\nd ! capon on ! platt] on :i* x is s]v$4 ,pommes de ,t]re en ,matelote4--,slice fre%ly boil$ potatoes & cook en cass]ole ) season+ ( pepp] & salt1 two or ?ree slic$ onions1 a sprig ( *opp$ p>sley1 a lump ( butt] & a small am\nt ( fl\r & wat]4 ,cook till all ! +r$i5ts are well bl5d$ & :5 heap$ on a platt] & ready = ! table1 p\r ov] a glass or two ( w9e4 ,salade ,beaucaire4--,*op co>sely cel]y & endive toge!r1 season ) oil1 v9eg> & mu/>d an h\r be=e us+4 ,j be=e tak+ to ! table1 add *opp$ boil$ ham1 a s\r apple1 dic$1 moi/5$ ) a little t>ragon & mayonnaise4 ,surr\nd ! salad ) a bord] ( small potatoes1 boil$ & slic$1 alt]nat$ ) slices ( beet4 ,crme ,f\ette4--,:ip cream till x is v ?ick or make ab\t a qu>t ( cu/>d4 ,ma% ?or\ghly a p\nd ( *]ries or raspb]ries1 or bo? ) p[d]$ sug>4 ,mix ) ! cream or cu/>d1 beat aga9 & s]ve imm$iately4 ,9 summ] ?is may be ic$ ) good results4 ,,xvii ,,m5u ,potage ,macdo9e ,hom>ds et ,*ampignons ,ctelettes de ,m\ton la ,brunoise ,petits ,pois la ,franaise ,*\x la ,crme ,potage ,macdo9e4--,place ?9 pieces ( ham 9 ! bottom ( a saucepan & !n put 9 ?ree ea* ( turnips1 potatoes & onions1 all cut up small4 ,p\r 9 "s /ock1 season ) pepp] & salt & simm] till ! ham & vegetables are cook$4 ,add a qu>t ( milk & br+ almo/ to a boil1 /ra9 & s]ve imm$iately4 ,hom>ds et ,*ampignons4--,cut an equal quantity ( lob/] meat & mu%rooms into dice4 ,boil "s vel\t sauce toge!r ) "s ess5ce ( mu%rooms till some:at r$uc$1 !n ?ick5 & mix ) ! lob/] & mu%rooms4 ,fill ramek9 cases ) ! prep>ation1 spr9kle ) breadcrumbs1 p\r ov] a little melt$ butt] & bake 9 ! ov5 till br[n$4 ,s]ve pip+ hot4 ,ctelettes de ,m\ton la ,brunoise4--,trim mutton cutlets neatly1 cutt+ away all fat1 & place side by side 9 a l>ge /ewpan4 ,cov] ) well-flavor$ /ock & leave to simm]1 well cov]$1 = an h\r & a half4 ,take equal quantities ( turnips1 onions & cel]y & d\ble ! am\nt ( c>rots1 cut all into qu>t]-in* cubes & fry 9 butt] till !y beg9 to color1 putt+ 9 fir/ ! c>rots1 !n ! cel]y1 !n ! onions & la/ ! turnips4 ,:5 all are done1 dra9 & all[ !m to simm] g5tly 9 a little common /ock4 ,a little :ile be=e ! cutlets are done dra9 (f all ! surplus /ock f ! vegetables1 or boil x d[n quickly ov] a hot fire4 ,dress ! cutlets on ! rim ( a platt]1 heap ! vegetables 9 ! c5t] & p\r ! gravy all ov] !m4 ,accompany ) ma%$ potatoes4 ,petits ,pois la ,franaise4--,cook a p9t ( %ell$ peas till t5d]1 dra9 & place on ! back ( ! fire ) n q a gill ( ! wat] 9 :i* !y h be5 boil$1 a little fl\r & an ounce ( butt]4 ,simm] = five m9utes1 add+ pepp] & salt to ta/e & j be=e tak+ f ! fire add ! yolk ( an egg mix$ ) a tablespoonful & a half ( cream4 ,s]ve v hot 9 *9a or pap] cases4 ,*\x la ,crme4--,put a small piece ( butt] 9 a saucepan ) half a p9t ( wat]1 a teaspoonful ( sug>1 a piece ( lemon peel & a little salt4 ,boil well toge!r1 /ir 9 two tablespoonfuls ( fl\r & /ir till ?ick & cook$4 ,all[ ?is pa/e to cool & !n "w into x two eggs & suffici5t milk to make x ?9 en\gh to drop f a spoon4 ,heat l>d 9 a deep fry+ pan1 n q to ! po9t ( boil+1 & ) a spoon drop ! pa/e into x 9 lumps ab\t ! size ( a h5's egg4 ,:5 slightly br[n & well swoll51 remove ! cakes1 dra9 !m well1 scoop out a little ( ! top ( ea* to =m a holl[ & all[ !m to cool4 ,:ip cream to a /iff fro? & put a small am\nt into ! holl[ ( ea* *\1 arrange on a fancy di% & s]ve4 ,! *\ may be fill$ ) jelly or pres]ves if pref]r$4 ,,xviii ,,m5u ,potage la ,pr9tanire ,paupiettes de ,veau ,pommes de ,t]re1 ,matre d',htel ,salade de ,laitue ,feuillant9es ,potage la ,pr9tanire4--,cut two c>rots & "o turnip into %apes ) a vegetable scoop1 simm] = tw5ty m9utes 9 salt$ wat]1 dra9 & place 9 a qu>t ( ! wat] 9 :i* ! potatoes 79 ?is same m5u7 7 boil$4 ,add a h&ful ( *iffonade1 cook five m9utes & s]ve4 ,paupiettes de ,veau4--,cut ?9 cutlets f a fillet ( veal & beat !m flat & ev54 ,also m9ce a small quantity ( ! veal v f9e1 mix x ) "s ( ! kidney fat1 also m9c$ f9e1 & half a doz5 m9c$ an*ovies1 add+ a little salt1 g+] & p[d]$ mace4 ,place ?is mixture ov] ! slices ( veal & roll !m up4 ,beat up an egg1 dip ! roll$ slices 9 x & !n 9 sift$ breadcrumbs4 ,let !m /& = fifte5 or tw5ty m9utes1 egg !m aga91 roll 9 breadcrumbs & fry to a gold5 br[n 9 boil+ l>d or cl>ifi$ dripp+1 or /ew !m 9 "s ri* gravy ) half a p9t ( :ite w9e & a small quantity ( walnut pickle4 ,pommes de ,t]re1 ,matre d',htel4--,cut up c>efully select$1 und]boil$ & cold potatoes 9 r ?ick slices4 ,dr$ge half a tablespoonful ( fl\r 9 a saucepan ) a lump ( butt] & :5 smoo? add gradually a cupful ( bro?1 /irr+ till x boils4 ,place 9 ! potatoes along ) a tablespoonful ( *opp$ p>sley & pepp] & salt4 ,/ew = ?ree or f\r m9utes1 remove ! pan to ! side ( ! fire & add quickly ! yolk ( an egg previ\sly well beat5 ) a teaspoonful ( cold wat] & a little lemon juice4 ,:5 ! egg has become ?ick5$1 turn ! potatoes ) _! sauce on a flat di% & s]ve4 ,salade de ,laitue4--,select f9e lettuces1 remove ! co>se out] leaves1 wa% & wipe1 place 9 a salad b[l & spr9kle ov] a tablespoonful ( *opp$ *ives1 half a teaspoonful ea* ( *opp$ *]vil & t>ragon4 ,season ) a p9* ( salt1 half a teaspoonful ( pepp]1 two tablespoonfuls ( v9eg> & a tablespoonful & a half ( oil4 ,mix ?or\ghly & s]ve4 ,feuillant9es4--,prep>e "s puff pa/e2 roll out to ab\t a ?ird ( an in* ?ick & cut into /rips an in* wide & two in*es long4 ,spread a bak+ di% ?ick ) butt]1 arrange ! pieces ( pa/e on x1 plac+ !m ^u _! sides & leav+ a small space betwe5 !m4 ,put !m 9 ! ov5 & :5 !y are firm & _! sides h spread1 glaze !m ) :ite ( egg & du/ ) p[d]$ sug>4 ,z ! feuillant9es are cook$ set !m on pap] & dra9 (f any extra grease4 ,n[ mask !m sep>ately ) small quantities ( diff]5t color$ jams4 ,arrange on fancy edg$ di%-pap] or a fold$ napk9 on a di% & s]ve4 ,,xix ,,m5u ,potage ,crme d',orge ,buf la ,mode ,pommes de ,t]re1 ,sautes ,salade de ,roma9e ,s\ffl au ,*ocolat ,potage ,crme d',orge4--,mix 9 a saucepan a teacupful ( b>ley1 an onion1 a small piece ( c9namon1 half a blade ( mace & ?ree p9ts ( wat] 9 :i* potatoes h be5 boil$4 ,:5 ! mixture boils remove f ! c5t] ( ! fire & all[ to simm] sl[ly = ?ree h\rs or m4 ,pass ?r\gh a f9e sieve & return to saucepan4 ,mix 9 two tablespoonfuls ( butt] & half a p9t ( boil+ milk1 season ) pepp] & salt4 ,beat an egg yolk 9 a teacupful ( milk1 mix 9 ! s\p b d n all[ to boil aft] egg is add$4 ,s]ve ) cr\tons4 ,buf la ,mode4--,take ! "u "p ( a r\nd ( beef1 place x 9 a deep e>!n di% & p\r ov] x spic$ v9eg>4 ,let ! meat rema9 9 ?is = sev]al h\rs1 !n dress x ) /rips ( salt pork1 a ?ird ( an in* squ>e1 ins]t$ 9 incisions made a few in*es ap>t4 ,/uff l>g] incisions ) breadcrumbs highly season$ ) salt1 pepp]1 onions1 ?yme & m>joram4 ,b9d ! beef into a %ape to reta9 ! dress+ & dr$ge ) fl\r4 ,!n cut up two onions1 half a c>rot & half a turnip & fry 9 fat dripp+s till br[n & place 9 a /ewpan4 ,br[n ! meat all ov] ) ! same fat1 place on a trivet 9 ! pan1 half cov] ) boil+ wat]1 add a small quantity ( mix$ h]bs ti$ 9 a bag1 cov] & simm] = ab\t f\r h\rs1 or till done4 ,take out c>efully1 remove /r+s & clo?1 & place on a l>ge di%4 ,skim (f ! fat f ! gravy1 add m season+1 ?ick5 ) wett$ fl\r work$ smoo?1 boil = eight or t5 m9utes & /ra9 ov] ! meat4 ,decorate ) small onions & potato balls4 ,pommes de ,t]re1 ,sautes4--,boil potatoes until almo/ done1 cut into qu>t]s or slices ( m$ium ?ickness4 ,melt butt] or cl>ifi$ dripp+s 9 a fry+ pan1 put 9 ! potatoes spr9kl$ ) salt & pepp] & f9ely *opp$ p>sley & toss ov] ! fire till !y are a f9e gold5 br[n color4 ,s]ve ) *opp$ p>sley4 ,salade de ,roma9e4--,put crisp leaves ( roma9e 9 a salad b[l rubb$ lightly ) a %allot or new onion4 ,make ! foll[+ dress+4 ,take "o h>d-boil$ egg & ma% x z f9ely z possible ) a =k1 add a little paprika1 a p9* ( salt1 half a teaspoonful ( ,fr5* mu/>d1 a teaspoonful ( ha%$ *ives1 ! same ( ha%$ t>ragon1 two tablespoonfuls ( oil & ?ree ( v9eg>4 ,add ?is to ! roma9e1 toss well & s]ve4 ,s\ffl au ,*ocolat4--,mix a small tablespoonful ( />* ) a gill ( milk & :5 q smoo? add two ounces ( p[d]$ sug> & two ounces ( butt]4 ,put ! mixture into a saucepan & /ir ov] ! fire till x boils4 ,:5 cold /ir 9 an ounce ( grat$ *ocolate & ! yolks ( two eggs4 ,beat well toge!r till p]fectly smoo?1 !n mix 9 ! :ites ( ! eggs4 ,p\r into a butt]$ s\ffle di% & bake = =ty m9utes4 ,,xx ,,m5u ,potage ,g\rmet ,eglef9 la ,matre d',htel ,pommes de ,t]re1 ,cass]ole ,salade de ,tomates et de ,laitue ,can>ds ,sauvages1 ,sauce ,orange ,s\ffl au ,citron ,potage ,g\rmet4--,p\r into a saucepan ab\t a qu>t ( ! wat] 9 :i* potatoes h be5 boil$1 add a small am\nt ( cold *ick5 cut 9 small dice1 two tablespoonfuls ( boil$ rice1 two tablespoonfuls ( cook$ gre5 peas & "o truffle cut into dice1 also pepp] & salt1 along ) "o or two :ole cloves4 ,br+ to a boil1 all[ to simm] = fifte5 m9utes1 & s]ve4 ,eglef9 la ,matre d',htel4--,cut a clean$ haddock op5 at ! back on ea* side ( ! bone1 du/ ) pepp] & salt1 dip 9 fl\r1 place on a gridiron ov] a cle> fire & cook = ab\t tw5ty m9utes1 turn+ c>efully f "t to "t4 ,remove f ! fire1 place two ounces ( butt] on ! back ( ! fi%1 place x 9 ! ov5 to melt ! butt]1 !n1 put ! fi% on a hot platt] & spr9kle ) m9ce p>sley & lemon juice1 ! latt] heat$4 ,pommes de ,t]re1 ,cass]ole4--,boil a p\nd or two ( potatoes1 dra9 & ma% & make into a /iff pa/e by add+ butt] & milk toge!r ) a little salt4 ,=m into a cass]ole1 put on a di%1 make an op5+ 9 ! top1 br[n 9 ! ov5 & s]ve4 ,salade de ,tomates et ,laitue4--,split ! :ite leaves ( lettuce into qu>t]s & place 9 a b[l4 ,cut tomatoes into ?9 slices & place ov] ! lettuce4 ,season ) a sauce made ( "o "p ( v9eg>1 two ( oil1 a little salt & pepp]4 ,p\r ! sauce ov] j be=e s]v+4 ,can>ds ,sauvages1 ,sauce ,orange4--,roa/ two wild ducks ov] a brisk fire1 hav+ !m und]done1 m or less1 accord+ to ta/e4 ,ba/e all ! "t !y are cook+ ) butt] & ! juice ( lemon & s]ve ) ! foll[+ sauce4 ,%r$ f9ely ! r9d ( two oranges & p>boil 9 a little wat]4 ,melt an ounce ( butt] & /ir into x a dess]tspoonful ( fl\r moi/5$ ) a little wat]4 ,/ir well ov] ! fire & !n add ! juice ( ! two oranges1 "s v cle> gravy1 flavor ) pepp] & salt & cay5ne1 !n add ! p>boil$ orange r9d4 ,let ! sauce boil & keep hot till want$4 ,s\ffl au ,citron4--,put ?ree egg yolks & ?ree ounces ( p[d]$ sug> into a bas9 ) ! grat$ r9d ( a lemon & a half & /ir till q ?ick4 ,add sl[ly a tablespoonful ( lemon juice & !n1 quickly1 ! well beat5 :ites ( ! ?ree eggs4 ,p\r into a pie di% & bake 9 a m$ium ov5 = tw5ty m9utes4 ,:5 ! surface is a gold5 br[n x is done4 ,s]ve imm$iately4 ,,xxi ,,m5u ,filets de ,c>relets1 ,itali5ne ,pommes de ,t]re1 ,l\l\ ,cailles ,rtis ,salade des ,tomates et d',arti*auts ,vol-au-,v5t1 ,*antilly ,filets de ,c>relets1 ,itali5ne4--,take ! fillets ( two firm fl\nd]s1 trim & fl\r ea* piece lightly4 ,dip 9 egg beat5 ) pepp] & salt1 cov] on bo? sides ) /ale breadcrumbs & fry 9 boil+ olive oil4 ,:5 ! fillets are a gold5 br[n place on a sieve 9 front ( ! fire ) a s(t pap] b5ea? !m t !y may dra94 ,s]ve ) fri$ p>sley & qu>t]s ( lemon4 ,pommes de ,t]re1 ,l\l\4--,*op raw potatoes f9e & place !m 9 a saucepan ) butt] & a season+ ( pepp]1 salt1 paprika & a trace ( nutmeg4 ,cov] & cook v sl[ly1 agitat+ !m con/antly4 ,:5 !y become s(t1 beat well & arrange a lay] on a vegetable di%1 spr9kle ) ,p>mesan *eese1 put on ano!r lay] ( potatoes1 !n m *eese1 & s on1 hav+ ! top lay] ( *eese4 ,p\r ov] all melt$ butt] & bake ab\t tw5ty m9utes 9 a sl[ ov54 ,cailles ,rtis4--,tie a ?9 slice ( bacon ov] ! brea/ ( ea* quail1 roa/ !m at a cle> fire = fifte5 m9utes1 ba/+ frequ5tly4 ,lay !m on crisp butt]$ toa/1 spr9kle ) m9c$ p>sley1 salt & paprika1 & s]ve ) a ri* w9e jelly on a sep>ate di%4 ,salade des ,tomates et d',arti*auts4--,cut ! "u "p ( boil$ arti*okes into slices & take ! same numb] ( slices ( tomato4 ,dip bo? into a dress+ made ( olive oil1 v9eg>1 t>ragon1 *]vil1 salt & pepp]1 ) a little mu/>d & arrange 9 a salad b[l4 ,p\r ov] ! rema9d] ( ! dress+ & s]ve4 ,vol-au-,v5t1 ,*antilly4--,roll a p\nd ( puff pa/e to ab\t an eigh? ( an in* 9 ?ickness & cut out ab\t ?irty r\nds ) a flut$ cutt]1 ab\t two & a half in*es 9 diamet]4 ,!n cut out ! c5t] ( ^! ) a cutt] ab\t an in* across4 ,roll out ! pa/e tak5 f ! c5t]s & cut out m r+s 9 ! same way4 ,bru% ! r+s ov] ) egg1 place "o on top ( ano!r1 two by two1 press toge!r s t !y w /ick1 place on a bak+ %eet1 bru% ov] ) egg & bake 9 a brisk ov54 ,:5 almo/ done spr9kle ) sug> & all[ to rema9 9 ! ov5 till !y are glaz$ & fully done4 ,remove & place on a w>m$ platt] & fill ) any sort ( cream desir$1 or jam or t>t m>malade4 ,,xxii ,,m5u ,potage ,juli5ne ,hom>d ,bordelaise ,can>d la ,re9e ,salade la ,russe ,caf ,bav>oise ,potage ,juli5ne4--,cut c>rots1 onions1 leeks & turnips into ?9 slices or /rips ( equal size ) a head ( cel]y4 ,put all into two ounces ( butt] melt$ 9 a saucepan & toss ov] a sl[ fire = a few m9utes4 ,if desir$ o!r vegetables 9 season su* z caulifl[]1 peas or asp>agus may be add$4 ,p\r cle> *ick5 bro? ov] ! vegetables1 put 9 "s pieces ( cold *ick51 all[ to come to a boil1 !n simm] till ! vegetables are t5d] & p\r ! :ole into ! ture5 ) sippets ( toa/4 ,hom>d ,bordelaise4--,cut a small c>rot & an onion into f9e pieces & boil = five m9utes 9 a w9eglassful ( r$ w9e4 ,n[ add ! meat f two lob/]s1 cut 9 small pieces1 say1 ab\t a p\nd & a half4 ,season ) a v little pepp]1 salt1 & a trace ( nutmeg1 add+1 j be=e ! lob/] is cook$1 ab\t half a p9t ( vel\t sauce4 ,/ew well toge!r & s]ve at once4 ,can>d la ,re9e4--,cut (f "o w+ ( a duck & half ! brea/ f ! same side1 remove ! sk91 take out ! bone & fill ! place ) qu5elle =cemeat4 ,l>d ! brea/ & put x into a brais+ pan ov] slices ( leeks1 c>rots & onions & a little ?yme1 *]vil1 bayleaves & lemon peel4 ,add suffici5t /ock to prev5t burn+1 set ! pan on ! fire & braise ! duck1 !n glaze x4 ,s]ve ) a pure ( beans = g>ni%4 ,salade la ,russe4--,cut cold *ick5 & salmon into ?9 slices1 arrange 9 a salad di% & mix ) f9ely cut cook$ asp>agus heads1 c>rots & caulifl[]1 a few cap]s & a little cavi>e4 ,! dress+ is made ) ?ree p>ts ( oil & "o ( v9eg>1 a little mu/>d & cay5ne pepp] & a tablespoonful ( m9c$ onion4 ,p\r ov] ! salad & /& on ! ice till s]v$4 ,caf ,bav>oise4--,gr9d half a p\nd ( gre5 c(fee1 roa/ 9 a sug> boil] )\t burn+ x or ev5 br[n+ & soak a qu>t ( milk ) x = ab\t an h\r4 ,n[ /ir into a cupful ( fl\r a teaspoonful ( ca/or sug> into :i* has be5 dropp$ a little vanilla extract1 & a little salt4 ,/ir ?is all 9 ) ! /ra9$ c(fee-flavor$ milk1 br+ to a boil1 remove f ! fire & /ir 9 ! yolks1 !n ! :ites ( ?ree eggs1 all beat5 firm4 ,fill pap] cases ) ! mixture1 bake1 spr9kle ca/or sug> ov] ! tops & s]ve at once4 ,,xxiii ,,m5u ,huitres l',amrica9e ,buf l',aurore ,pommes de ,t]re1 ,lyonnaise ,salade ,franaise ,crme la ,russe ,huitres l',amrica9e4--,place 9 a sauce b[l a heap$ teaspoonful ( salt1 ?ree-qu>t]s ( a teaspoonful ( :ite pepp]1 a m$ium siz$ onion1 *opp$1 & a teaspoonful ( m9c$ p>sley4 ,mix lightly toge!r along ) a teaspoonful ( olive oil1 six drops ( tobasco sauce1 a little ,worce/]%ire sauce & a gill ( v9eg>4 ,put a teaspoonful ( ?is mixture on ea* raw oy/] j be=e tak+ to ! table4 ,buf l',aurore4--,season two /eaks ( ab\t ?ree-qu>t]s ( a p\nd ea* 7any ord9>y cut w d7 ) salt & pepp]1 ba/e on ei!r side ) a little oil & broil ov] a brisk fire = six m9utes4 ,place on a hot di% & s]ve ) ! foll[+ sauce p\r$ ov]3 ,mix 9 a saucepan a small glass ( mu%room liquor ) half a p9t ( be*amel sauce1 half an ounce ( butt] & two or ?ree tablespoonfuls ( tomato sauce4 ,place on ! fire1 /ir = t5 m9utes & j be=e remov+ add :ole mu%rooms cut 9 squ>es4 ,salade ,franaise4--,*op f9e a bun* ( p>sley1 two small onions & six an*ovies4 ,lay !m 9 a b[l & mix ) salt & mu/>d to ta/e1 two tablespoonfuls ( salad oil & a gill ( v9eg>4 ,/ir all well toge!r & !n add1 "o at a "t1 "s v ?9 /rips ( cold roa/$ or boil$ meat1 n m ?an ?ree or f\r in*es long4 ,%ake ! slices well 9 ! dress+4 ,cov] ! b[l closely & all[ to /& = at lea/ ?ree h\rs4 ,s]ve g>ni%$ ) p>sley4 ,pommes de ,t]re1 ,lyonnaise4--,cut into r\nd slices eight boil$ potatoes1 lay !m 9 a fry+ pan ) an ounce & a half ( butt] & ! slices ( a p>tly cook$ onion4 ,season ) salt & pepp] & cook till ! potatoes become well br[n$1 toss+ all ! :ile4 ,s]ve ) *opp$ p>sley spr9kl$ ov]4 ,crme la ,russe4--,put into a saucepan a p9t ( milk1 half a p\nd ( lump sug>1 ! grat$ r9d ( two lemons & an ounce ( gelat9e1 previ\sly soak$ 9 wat]4 ,cook till ! sug> dissolves ov] a sl[ fire1 !n all[ ! mixture to cool some:at be=e /irr+ 9 ! yolks ( two eggs1 unbeat54 ,place on ! fire to curdle4 ,/ra91 & :5 cool add ! juice ( ! two lemons & ! :ites ( ! eggs beat5 /iffly4 ,/ir all well toge!r & p\r into a wet m\ld4 ,turn out :5 well set4 ,,xxiv ,,m5u ,potage ,napolita9e ,truites la ,monb>ry ,croquettes de ,pommes de ,t]re ,cel]i-rave en ,salade ,p\d+ aux ,figues ,potage ,napolita9e4--,boil 9 /rong b\illon small =cemeat balls made ( any left-ov] game or meat4 ,!n soak cr\tons 9 ! same b\illon4 ,add ! =cemeat balls & s]ve4 ,truites la ,monb>ry4--,prep>e sev]al tr\t & lay !m 9 a pan ) a qu>t] p\nd ( butt] & "s /rong spices4 ,all[ to heat sl[ly 9 an op5 ov5 & :5 ! butt] is entirely melt$1 drop on ! tr\t two well beat5 yolks ( eggs4 ,grate *eese ov] ?is & cov] all ) a quantity ( f9e breadcrumbs4 ,br[n lightly 9 a hot ov5 & s]ve4 ,croquettes de ,pommes de ,t]re4--,boil & dra9 ab\t two & a half p\nds ( potatoes4 ,add a g5]\s quantity ( butt]1 yolks ( two eggs1 salt & pepp] & ! :ite ( ! eggs beat5 to a sn[4 ,beat ! :ole up briskly1 %ape ! mixture into balls & fry 9 a pan4 ,cel]i-rave en ,salade4--,trim c>efully a bun* ( cel]y1 leav+ on z mu* ( ! root z possible4 ,cut 9 half & boil 9 salt$ wat] till t5d]4 ,!n trim into ev5 /icks & season x v piquantly ) ,fr5* mu/>d1 a few "y onions1 pepp]1 salt & f9ely *opp$ p>sley4 ,g>ni% ) lettuce-leaves & slices ( beet4 ,p\d+ aux ,figues4--,mix 9 a l>ge b[l a cupful ( breadcrumbs1 half a cup ( f>9a1 a p9* ( salt1 a cup ( suet1 cut f9e1 a cup ( p[d]$ sug>1 a m9c$ c>rot & a cup & a half ( *opp$ figs4 ,grease a bak+ m\ld1 l9e x ) :ole figs1 & empty ! mixture into x4 ,cook = f\r h\rs1 ! pan /&+ 9 wat]4 ,s]ve hot ) a rum sauce4 ,,let ,,u ,,eat ,,fi% ,a ,,fam\s ,,fr5* ,,lun*eon ,l',,am,,rica9e ,only 9 ! ,lat9 c\ntries has fi% z an edible ev] be5 fully appreciat$ &1 z is ! case ) mo/ o!r ?+s ga/ronomic1 x is 9 ,france t ! food possibilities ( ! d5iz5s ( ! wat] h be5 br\ght ne>e/ p]fection4 ,ov] "h we h always seem$ to reg>d fi% z useful *iefly = /ock+ aqu>iums or = furni%+ sport = ! vacationi/1 along ) golf1 t5nis & b[l+4 ,true1 we h become r well acqua9t$ ) c]ta9 sea foods1 ! oy/]s1 ,blue ,po9ts & ,cape ,cods2 we h a nodd+ acqua9tance ) "s ( ! clam clan1 especially ! ,rhode ,isl& bran*1 & ! ,little ,necks1 ! blue bloods ( ! family4 ,&1 ( c\rse1 we are famili> ) ! cru/aceans1 ! lob/]s & ! crabs4 ,& we "k1 too1 c]ta9 succul5t sea delicacies t come to u f ,palm ,bea* %ores & ,cali=nia & ,oregon regions1 tuna & halibut1 bluefi% & salmon z x comes to u v>i\sly prep>$ = ! table4 ,9 %ort1 we ,am]icans are fairly fri5dly ) a numb] ( ! ari/ocrats ( ! wat]1 b on analyz+ ! situation we come to realize t z = kn[+ ! f9ny tribe z a :ole well en\gh to get complete ga/ronomic joy out ( ! situation1 x rema9s t x is only ! ,fr5* p :o are s bless$4 ,"t & ! h\r & ! high price ( meat1 h[ev]1 r5d] x advisable1 ev5 absolutely necess>y1 t we "w all our res\rces in/ead ( only a "p ( !m1 to economize :5ev] & :]ev] we c1 & ! wat]s 9 our mid/ & ar\nd u are surely "o ( ! mo/ important res\rces n already work$ to ! limit4 ,!re=e1 let u eat fi%--b fir/ let u le>n ( ! ,fr5* ab\t fi%1 ev5 z we h le>n$ ( !m conc]n+ o!r foods1 or z we h le>n$ fa%ions1 =1 v]ily1 ! turn+ out ( a prop] fi% di% = ! table has ev] be5 reg>d$ by ! ,fr5* z no less an art ?an ! creation ( a beautiful frock 9 "o ( _! ateli]s4 ,moreov]1 _! ways ) fi% are s broadly inclusive t "o may make up an entire m5u f "o end to ! o!r1 ) only a cup ( c(fee ne$$ z a f9al fillip to make a p]fect meal--& all ( fi%4 ,by way ( furni%+ inspiration to our own appetites1 h]e) is a sugge/ion = a fi% lun*eon1 a favorite m5u ( ,france1 :i* its weal? & fa%ion delight$ to h set be=e x 9 ^? good old days be=e ! w>4 ,sub/itutes are giv5 = any fi% n indig5\s to ,am]ican wat]s2 o!rwise x is j z x w\ld be s]v$ at "o ( ! ,rivi]a re/aurants1 ) ! exception1 ( c\rse1 t on ! ,rivi]a or at any ( ! not$ m>9e re/aurants1 ! visitor himself 0 p]mitt$ to select ! fi% = ea* c\rse f among ! diff]5t specim5s swimm+ 9 ! res]ves1 altoge!r unconsci\s ( imp5d+ fate4 ,no ,fr5* re/auranteur wor?y ! "n ev] kept dead fi% 9 /ock1 = no?+ det]iorates s quickly4 ,!re is r>ely ov] "h ! natural res]ve t ! ,rivi]a takes z a matt] ( c\rse1 al?\gh !re is1 9 "s re/aurants1 ! tank ( runn+ wat] 9 :i* ! fi% are kept 9 condition till requir$4 ,,an ,,all ,,fi% ,,lun*eon ,,m5u ,hors d'uvres4 ,little ,necks or ,blue ,po9ts4 7,at ,monte ,c>lo "o w\ld be s]v$ ,clovisses47 ,lob/] ) ,sauce ,piquante4 7,a sub/itute = ! ,fr5* lang\/e1 :i* is simil> to a giant lob/] m9us ! two long nipp]s4 ,or !re might be s]v$ abroad = ?is c\rse a little gelat9\s fell[ call$ supion1 or sea-h$gehog1 or p]haps nonnots1 small] & m delicate ?an our own :itefi%47 ,fr5* ,s>d9es ,grill$1 or ,%ad ,plank$4 7,%ad is a mo/ satisfactory sub/itute = ! ,fr5* re/auranteur's delight--l\p de m]47 ,fl\nd]1 ,sauce ,meunire1 or ,%rimps4 7,9 ,dieppe sole & c]ta9 crevettes are bo? specialties & are s]v$ at ?is juncture1 b little sole is be+ receiv$ "h & our own fl\nd] answ]s requirem5ts admirably4 ,%rimps1 too1 w please an ,am]ican palate fully z well z ! crevettes47 ,b\illabaisse4 7,?is1 = :i* we h no ne>] synonym ?an fi% /ew1 :i* is a libel1 is ! pice de rsi/ance ( ! lun*eon4 ,x is probably ! mo/ fam\s fi% di% ( ,france47 ,salade de ,poisson ) ,aioli4 7,aioli is a ,m$it]ranean mayonnaise & ! dress+1 ! ,fr5* say1 is ! s\l ( ! salad47 ,x w be not$ t !re is no dess]t giv5 ) ! above m5u1 b ! repa/ may be gracefully topp$ (f ) crack]s & *eese & caf noir4 ,tea is nev] s]v$ ) fi%1 z ! tann9 is said to r5d] fi% p>ticul>ly indige/ible4 ,,to ,,prep>e ,,! ,,lun*eon ,! ,fr5* disda9 ! pepp]1 hors]adi% & tomato mixtures ) :i* we are wont to dress raw oy/]s1 pref]r+ to get ! full copp]y ta/e peculi> to _! home product1 b ! ,am]ican oy/]1 ev5 ^! arti/s ( ! cul9>y dep>tm5t agree1 requires a dress+ to br+ out ! flavor4 ,z = ! clovisse1 :i* is1 by ! way1 fir/ c\s9 to our clam1 x is eat5 f ! %ell1 ea* clovisse be+ op5$ imm$iately be=e be+ dispos$ (4 ,lob/] z "h s]v$ to take ! place ( ! ,fr5* lang\/e1 ta/es mu* l devil$ lob/]4 ,! sauce piquante is made z foll[s3 ,into a saucepan put a tablespoonful ( f9ely *opp$ onion ) a little salt1 grat$ nutmeg1 black pepp] & an ounce ( butt]4 ,:5 ?is melts & bl5ds add a little *opp$ r$ pepp] along ) ?ree tablespoonfuls ( v9eg> & a teaspoonful ( mu/>d4 ,/ir toge!r well1 !n mix 9 half an ounce ( fl\r & half a p9t ( fi% /ock4 ,simm] = half an h\r1 skimm+ occasionally &1 f9ally add a *opp$ pickl$ gh]k94 ,sauce ,meunire1 s]v$ ) ! sole1 or1 9 ?is case ) ! fl\nd]1 is made by add+ a few %rimps & mussels1 m9c$1 to a p9t ( :ite w9e 9 a saucepan1 along ) a cupful ( m9c$ mu%rooms1 a teaspoonful ( butt]1 salt & pepp] & ?ree or f\r cloves4 ,simm] = tw5ty m9utes & p\r ov] ! fi% j be=e s]v+4 ,salade de ,poisson1 ,aioli1 is made by tak+ any cold fi%1 say salmon1 ) ?is m5u4 ,x is flak$ & m>9ad$ 9 oil & v9eg> season$ well ) pepp] & salt4 ,all[ to rema9 = an h\r or s1 !n remove & arrange compactly 9 a salad b[l4 ,! aioli1 ! ,m$it]ranean delicacy ) :i* x is s]v$1 is made by :ipp+ two eggs1 f\r teaspoonfuls ( olive oil1 a half teaspoonful ( ,fr5* mu/>d & a half cupful ( cream toge!r till /iff1 9 a b[l rubb$ ) g>lic4 ,heap ?is on ! c5t] ( ! fi%4 ,z = ! ,b\illabaisse1 x is l our own ,wel% ,rabbit 9 s f> z h>dly any two p]sons make x alike4 ,"h are two recipes :i* ga/ronomic au?orities h accord$ ! me$ ( highe/ praise3 ,no4 #a4--;,cut into pieces & remove ! bones f ?ree p\nds ( fi%2 say "o p\nd ea* ( cod1 halibut & bluefi%1 ?\gh any fi% ( l nature w d4 ,to ^! add ! cook$ meat ( "o lob/] or two crabs1 & six %rimps & put all into a cass]ole 9 half a p9t or m ( olive oil to cook1 add+ "o lemon1 slic$1 two tomatoes1 "o onion1 "o slic$ c>rot1 a bun* ( saffron1 a bun* ( p>sley1 a bayleaf & a clove ( g>lic--or h ! cass]ole rubb$ ) ! g>lic4 ,cook = t5 m9utes1 /irr+ frequ5tly1 !n add "o cup ( s\p /ock & a glass ( w9e or cid]4 ,cook = fifte5 m9utes long]1 remove to a hot b[l1 l9e ! cass]ole ) slices ( toa/1 & p\r back ! b\illabaisse4 ,s]ve at once4 ,no4 #b4--,place ! pieces ( fi% to any desir$ am\nt 9 a l>ge saucepan1 add two or ?ree slic$ onions1 "o or two slic$ c>rots1 ?ree %allots1 two cloves ( g>lic1 a bun* ( ?yme & p>sley1 ?ree or f\r cloves1 two bayleaves1 half a teaspoonful ( capsicum1 a w9e-glass ( olive oil & salt & pepp] to ta/e4 ,p\r ov] ! above mixture two qu>ts ( wat] & boil g5tly = half an h\r1 ! pan cov]$4 ,dra9 & lay on a hot di%4 ,!n mix a teaspoonful ( saffron 9 ! liquid1 pass ?r\gh a /ra9] into a s\p ture54 ,s]ve ! s\p ) ! fi% & a plate ( cr\tons ( fri$ bread or sippets ( toa/4 ,,fi% ,,la ,,m>seilles ,! ,fr5* h ano!r fi% di% :i*1 l b\illabaisse1 is practically a meal 9 itself & :i* 9 ^! days %\ld be bett] kn[n to ! ,am]ican table4 ,x is a specialty 9 ! vic9ity ( ,m>seilles & made !re1 ( c\rse1 ) fi% peculi> to ! home wat]s1 b ,m4 ,augu/e ,gay1 ,*ef ( ! ,yale ,club1 ,new ,york1 :o1 incid5tally1 has probably giv5 m att5tion to ! adaptation ( ,fr5* cook]y to ,am]ican requirem5ts ?an any o!r *ef1 is au?ority = ! /atem5t t ! foll[+ recipe produces an almo/ p]fect sub/itute = ! ,fr5* di%3 ,*op into f9e bits a small sweet ,*ile pepp] & toss x ab\t 9 a saucepan ov] ! fire ) a ?ird ( a cupful ( olive oil or butt]4 ,:5 hot add a cupful ( okra & ! same am\nt ( /ew$ fre% or cann$ tomatoes4 ,cook fifte5 m9utes & add a full cupful ( cook$ fre% fi%--cod1 haddock1 etc41 & a half cupful ( flak$ salt fi%1 mack]el1 = in/ance4 ,cov] & cook = tw5ty m9utes long] & s]ve ) wat] crack]s4 ,,g5]al ,,consid]ations ,"o secret ( ! ,fr5* cook's sup]iority to ! ,am]ican 9 prep>+ fi% is t ! =m] has almo/ a cong5ital k ( 8 subject4 ,to him all fi% is n j fi%4 ,he diff]5tiates %>ply z to species1 temp]+ 8 treatm5t to v>i$ requirem5ts4 ,r\ghly1 !re are two classes ( fi%3 ^? :i* h d>k fle% or fle% ) a p9ki% tone :i* is /reak$ ) fat1 & ^? :i* h :ite1 firm fle% & are ! m dige/ible4 ,be/ kn[n 9 ! fir/ class are %ad1 butt]fi%1 bluefi%1 salmon1 mack]el & /urgeon1 & 9 ! second1 cod1 halibut1 fl\nd]1 tr\t1 rock & sea bass1 pompano1 weakfi% & p]*4 ,"o matt]-(-c\rse rule is t no fi% ( :atev] k9d %all be all[$ to ent] ! kit*5 unless x is p]fectly fre%4 ,to be sure ( ?is see t ! gills are bright & %9+ & ! fle% firm1 n readily sep>at+ f ! bones4 ,t settl$1 y h an almo/ endless *oice ( ways ( cook+4 ,fi% may be boil$1 broil$1 fri$1 bak$1 plank$1 cream$1 /eam$1 cook$ en cass]ole1 jelli$ or pickl$1 b ( all ^! ways none produces q ! univ]sally satisfactory results ) a sizable fi% t plank+ does1 & plank+ is n m difficult or exp5sive ?an o!r me?ods4 ,all t is requir$ 9 ! way ( acc\trem5ts is a half-in*-?ick h>dwood bo>d :i* is heat$ 9 advance 9 ! ov5 :5 plank$ fi% is to figure on ! m5u4 ,!n hav+ ?or\ghly clean$ ! fi%1 remov$ its head & tail1 split x up ! back half ?r\gh ! bone s t x w op5 out flat1 bru% x ) butt] & season ) pepp] & salt1 place x sk9-side d[n on ! bo>d4 ,put x 9 ! ov5 & :5 x is done1 :i* c be easily asc]ta9$ by lift+ a bit ( ! fle%1 y1 be+ ,am]ican1 may g>ni% ! bo>d ) ma%$ & season$ potatoes1 set ! bo>d back 9 ! ov5 till ! potatoes are br[n$ & s]ve4 ,! ,fr5*1 on tak+ ! cook$ fi% f ! ov51 m]ely bru% x ) a little oil or melt$ butt]1 squeeze "s lemon juice ov]1 spr9kle a few bits ( p>sley ab\t1 & s5d ! fi% ?us to ! table4 ,small fi%1 su* z p]*1 smelts1 etc41 are be/ fri$ 9 deep fat or its sub/itute1 fir/ be+ dipp$ 9 egg & roll$ 9 f9e crack] or breadcrumbs1 !n s]v$ ) a ,sauce ,m\ssel9e1 ma%$ potatoes or boil$ new ones1 & a crisp salad4 ,?is ,sauce ,m\ssel9e is made by beat+ two eggs 9 a saucepan1 add+ a cupful ( top milk1 butt] ! size ( a walnut & pepp] & salt1 !n /irr+ ov] ! fire till x beg9s to ?ick54 ,:5 ( ! prop] consi/5cy1 add a tablespoonful ( lemon juice & x is ready = ! table4 ,a t>t sauce = boil$ fi% t is mu* favor$ 9 ! s\? ( ,france b :i*1 if x has ev] cross$ ! wat]1 has kept its arrival v quiet1 is q simply made & w be mu* lik$ z a decid$ *ange4 ,to make x dissolve a tablespoonful ( p[d]$ mu/>d 9 a half cupful ( fi% /ock & add two tablespoonfuls ( :ite w9e v9eg> by pref]5ce1 ?\gh o!r v9eg> w d4 ,let ?is come to a boil1 add two or ?ree slices ( lemon & boil a few m9utes long]4 ,take f ! fire & add two eggs t h be5 beat5 ) a teaspoonful ( wat]4 ,season ) salt & pepp] & heat aga9 b d n all[ to boil4 ,transcrib]'s ,note3 ,! foll[+ is a li/ ( corrections made to ! orig9al4 ,! fir/ l9e is ! orig9al l9e1 ! second ! correct$ "o4 v9eg>s1 ,wor*e/]%ire & _m ano!r flavor+ design$ to give a v9eg>s1 ,worce/]%ire & _m ano!r flavor+ design$ to give a left ( ! morn ng c]eal except to ! advantage ( "s lat] made left ( ! morn+ c]eal except to ! advantage ( "s lat] made ov] a mod]ate fire & add to x *opp$ p>sely & *ives1 or ov] a mod]ate fire & add to x *opp$ p>sley & *ives1 or a boil & mix 9 two or ?ree tablespoonsfuls ( grat$ ,p>mesan *eese4 a boil & mix 9 two or ?ree tablespoonfuls ( grat$ ,p>mesan *eese4 fi%1 cov] 9 ! kettle ) cold wat] &1 pl5ty ( salt4 ,br+ fi%1 cov] 9 ! kettle ) cold wat] & pl5ty ( salt4 ,br+ & moi/5 ) hot wat]1 !n add a few drops ( v9eg> a da% ( & moi/5 ) hot wat]1 !n add a few drops ( v9eg>1 a da% ( on ea* side ( ! bone1 duct ) pepp] & salt1 dip 9 fl\r1 on ea* side ( ! bone1 du/ ) pepp] & salt1 dip 9 fl\r1 p>sely1 salt & paprika1 & s]ve ) a ri* w9e jelly on a p>sley1 salt & paprika1 & s]ve ) a ri* w9e jelly on a please an ,am]ican palate fully z well z ! crevettes4 please an ,am]ican palate fully z well z ! crevettes47 say1 is ! s\l ( ! salad4 say1 is ! s\l ( ! salad47