,a ,,guide ,,to ,,mod]n ,,cook]y ,a ,,guide ,,to ,,mod]n ,,cook]y4 ,,"s ,,press ,,op9ions4 8,?is is probably "o ( ! mo/ important cook]y books issu$ ?is c5tury1 & w1 x may be presum$1 ev5tually take its place alongside ! famili> cul9>y classics ( =m] days4 ,x is especially int]e/+ z m>k+ ! inauguration ( an entirely new /yle ( liv+4 ,m4 ,esc(fi]'s book is a cul9>y education 9 itself1 & %\ld take rank z a /&>d1 be /udi$ by all h\sekeep]s :o h ei!r l>ge h\seholds or g\rmets to cat] =1 & %\ld mo/ c]ta9ly be plac$ 9 ! h&s ( all p]sons tra9+ = high-class cook]y tea*]s40--,que54 8,8 book is compreh5sive4 ,x beg9s at ! beg9n+ & expla9s ! pr9ciples1 s t a lady :o reads x may talk le>n$ly to h] cook2 x deals fully ) all ! old-e/abli%$ di%es ( diff]5t c\ntries2 b its ma9 feature is ! numb] ( delightful novelties :i* x introduces to notice4 ,!re are pl5ty ( recipes :i* may be appli$ ) advantage 9 ! middle-class h\sehold :]e ! lady 9 ! kit*5 has nobody "u h]1 = ,m4 ,esc(fi]'s directions deal alike ) humble & elaborate prep>ations40--,outlook4 8,x is a big book writt5 by a great cook1 & x w be useful n only to accompli%$ cooks & exp]i5c$ h\sekeep]s1 b also to beg9n]s 9 ! kit*5 & ! h\sekeep]'s room1 = ,m4 ,esc(fi] takes no?+ = grant$ & expla9s v pati5tly all ! gr\ndwork ( ! art ( cook]y be=e he discuss$ ! haute cuis9e4 ,x conta9s mu* t is int]e/+ to ! g\rmet z well z mu* t is useful to ! cook1 = he has little tales to tell conc]n+ "s ( ! di%es2 & n[ & aga9 a scrap ( hi/ory crops up40--,tatl]4 8,ev5 z y take up ! volume a s5se ( pleasurable anticipation takes possession ( y1 s pleas+ is ! cov]1 s cle> & bold is ! type1 & s delightful to ! t\* is ! pap] on :i* is pr9t$ ! g>n]$ wisdom ( ! fam\s *ef4 ,a little read+ w soon %[ y t x is z full ( s\nd wisdom1 & ( fre% & int]e/+ in=mation1 z ,brillat-,sav>9's 8,physiologie du ,gt040--,! ,we/m9/] ,gazette4 8,! ord9>y good pla9 ,briti% cook w discov] some?+ wor? ! le>n+ on e page2 ! worri$ mi/resses ( small e/abli%m5ts w *]i% ! book z a treasure-h\se ( new ideas2 ! man :o likes a good d9n] b has no special k ( ! art ( ! kit*5 w f9d ! preface & ! introductions to ! *apt]s capital read+2 & e ,engli%-speak+ g\rmet w h a well ?umb$ copy ( ?is v mod]n 8,guide0 ^u 8 book-%elf4 ,! book is a compreh5sive "o1 & at ! same "t a simple "o4 ,x is a book t %\ld be 9 e h\se40--,pall ,mall ,gazette4 ,illu/ration3 ,a4 ,esc(fi] ,a ,,guide ,,to ,,mod]n ,,cook]y ,,by ,a4 ,,esc(fi] ,,( ,,! ,,c>lton ,,hotel ,,) ,,portrait ,,new ,,& ,,revis$ ,,edition ,logo3 ,w9dmill1 #aibj ,,london3 ,,william ,,he9emann ,pr9t$ 9 ,great ,brita94 ,fir/ ,pr9t$1 ,may #aijg ,second ,impression1 ,decemb] #aijg ,new & ,revis$ ,edition1 ,janu>y #aiji ,new ,impressions1 ,augu/ #aiaa1 ,may #aiac1 ,m>* #aiaf1 ,janu>y #aibj4 ,copyright #aijg by ,william ,he9emann4 ,,preface ,if ! art ( ,cook]y 9 all its bran*es 7 n und]go+ a process ( evolution1 & if its canons c\ld be once & = ev] fix$1 z are ^? ( c]ta9 sci5tific op]ations & ma!matical proc$ures1 ! pres5t "w w\ld h no raison d'tre2 inasmu* z !re already exi/ sev]al excell5t cul9>y text-books 9 ! ,engli% language4 ,b ev]y?+ is s un/able 9 ^! times ( progress at any co/1 & social cu/oms & me?ods ( life alt] s rapidly1 t a few ye>s n[ suffice to *ange completely ! face ( usages :i* at _! inception bade fair to outlive ! age--s en?usia/ically 7 !y welcom$ by ! public4 ,9 reg>d to ! traditions ( ! fe/al bo>d1 x is b tw5ty ye>s ago s9ce ! ance/ral ,engli% cu/oms began to make way be=e ! new] me?ods1 & we mu/ look to ! great impetus giv5 to travell+ by /eam traction & navigation1 9 ord] to acc\nt = ! gradual b unque/ionable revolution4 ,9 ! wake ( ! dem& came ! supply4 ,palatial hotels 7 built1 sumptu\s re/aurants 7 op5$1 bo? ( :i* (f]$ _! cu/om]s luxuries undreamt ( !ret(ore 9 su* e/abli%m5ts4 ,mod]n society contract$ ! habit ( p>tak+ ( light supp]s 9 ^! places1 aft] ! !atres ( ! ,metropolis _h clos$2 & ! well-to-d began to flock to !m on ,sundays1 9 ord] to give _! s]vants ! requir$ weekly re/4 ,&1 s9ce re/aurants all[ ( obs]v+ & ( be+ obs]v$1 s9ce !y are em95tly adapt$ to ! exhibit+ ( magnific5t dresses1 x 0 n long be=e !y ent]$ into ! life ( ,=tune's fav\rites4 ,b ^! new-fangl$ habits _h to be met by novel me?ods ( ,cook]y--bett] adapt$ to ! p>ticul> environm5t 9 :i* !y 7 to be practis$4 ,! admirable productions popul>is$ by ! old ,ma/]s ( ! ,cul9>y ,art ( ! prec$+ ,c5tury did n become ! light & m frivol\s atmosph]e ( re/aurants2 71 9 fact1 ill-suit$ to ! brisk wait]s1 & _! cu/om]s :o only _h eyes = "o ano!r4 ,! pomp\s spl5d\r ( ^? bygone d9n]s1 s]v$ 9 ! maje/ic d9+-halls ( ,manors & ,palaces1 by liv]i$ footm51 0 "p & p>cel ( ! etiquette ( ,c\rts & lordly mansions4 ,x is em95tly suit$ to ,/ate d9n]s1 :i* are 9 soo? v]itable c]emonies1 possess+ _! ritual1 traditions1 &--"o might ev5 say--_! high prie/s2 b x is a m]e h9drance to ! mod]n1 rapid s]vice4 ,! complicat$ & sometimes heavy m5us w\ld be unwelcome to ! hyp]critical appetites s common n[adays2 h5ce ! ne$ ( a radical *ange n only 9 ! cul9>y prep>ations !mselves1 b 9 ! arrangem5ts ( ! m5us1 & ! s]vice4 ,circum/ances orda9$ t ,i %\ld be "o ( ! mov]s 9 ?is revolution1 & t ,i %\ld manage ! kit*5s ( two e/abli%m5ts :i* h done mo/ to br+ x ab\t4 ,i !re=e v5ture to suppose t a book conta9+ a record ( all ! *anges :i* h come into be+ 9 kit*5 "w--*anges :]e( ,i am 9 a great "p au?or--may h "s *ance ( a good reception at ! h&s ( ! public1 i4e41 at ! h&s ( ^? v memb]s ( x :o h pr(it$ by ! *anges ,i ref] to4 ,= x 0 only ) ! view ( meet+ ! _m & p]si/5t dem&s = su* a record t ! pres5t volume 0 writt54 ,i _h at fir/ contemplat$ ! possibility ( includ+ only new recipes 9 ?is =mul>y4 ,b x %\ld be borne 9 m9d t ! *anges t h trans=m$ kit*5 proc$ure dur+ ! la/ tw5ty-five ye>s c\ld n all be class$ "u ! head ( new recipes2 =1 ap>t f ! fundam5tal pr9ciples ( ! sci5ce1 :i* we owe to ,c>me1 & :i* w la/ z long z ,cook+ itself1 sc>cely "o old-fa%ion$ me?od has escap$ ! necess>y new m\ld+ requir$ by mod]n dem&s4 ,= fe> ( giv+ my "w an incomplete appe>ance1 !re=e1 ,i _h to ref] to ^! old-fa%ion$ practices & to include among my new recipes ^? ( ! =m] :i* mo/ des]v$ to survive4 ,b x %\ld n be =gott5 t 9 a few ye>s1 judg+ f ! rate at :i* ?+s are go+1 ! publication ( a fre% selection ( recipes may become necess>y2 ,i hope to live long en\gh to see ?is accompli%$1 9 ord] t ,i may foll[ ! evolution1 />t$ 9 my "t1 & add a few m orig9al creations to ^? ,i h already _h ! pleasure ( see+ adopt$2 despite ! fact t ! discov]y ( new di%es gr[s daily m difficult4 ,b novelty is ! univ]sal cry--novelty by hook or by crook6 ,x is an exce$+ly common mania among p ( inord9ate weal? to exact incessantly new or s-call$ new di%es4 ,sometimes ! dem& comes f a ho/ ^: luxuri\s table has exhau/$ all ! res\rces ( ! mod]n cook's rep]tory1 & :o1 hav+ p>tak5 ( e delicacy1 & (t5 _h too mu* ( good ?+s1 anxi\sly seeks new s5sations = 8 blas palate4 ,anon1 we h a ho/ess1 anxi\s to out%9e fri5ds ) :om %e has be5 invit$ to d9e1 & :om %e aft]w>ds invites to d9e ) h]4 ,novelty6 ,x is ! prevail+ cry2 x is imp]i\sly dem&$ by ev]yone4 ,= all t1 ! numb] ( alim5t>y sub/ances is comp>atively small1 ! numb] ( _! comb9ations is n inf9ite1 & ! am\nt ( raw mat]ial plac$ ei!r by art or by nature at ! disposal ( a cook does n gr[ 9 proportion to ! :ims ( ! public4 ,:at feats ( +5uity h we n be5 =c$ to p]=m1 at times1 9 ord] to meet our cu/om]s' wi%es8 ,^? only :o h _h *>ge ( a l>ge1 mod]n kit*5 c tell ! tale4 ,p]sonally1 ,i h ceas$ c\nt+ ! nights sp5t 9 ! attempt to discov] new comb9ations1 :51 completely brok5 ) ! fatigue ( a heavy day1 my body ought to h be5 at re/4 ,yet1 ! ,*ef :o has _h ! felicity to succe$ 9 turn+ out an orig9al & skilful prep>ation approv$ by 8 public & produc+ a vogue1 _c1 ev5 = a "t1 claim ! monopoly ( 8 secret discov]y1 or d]ive any pr(it !refrom4 ,! pa9t]1 sculptor1 writ] & musician are protect$ by law4 ,s are inv5tors4 ,b ! *ef has absolutely no r$ress = plagi>ism on 8 "w2 on ! contr>y1 ! m ! latt] is lik$ & appreciat$1 ! m w p clam\r = 8 recipes4 ,_m h\rs ( h>d "w p]haps und]lie 8 late/ creation1 if x h rea*$ ! desir$ degree ( p]fection4 ,he may h =feit$ 8 recreation & ev5 8 night's re/1 & h lab\r$ )\t a break ov] 8 comb9ation2 &1 z a rew>d1 he f9ds himself compell$1 morally at lea/1 to convey ! result ( 8 /udy to ! fir/ p]son :o asks1 & :o1 v (t51 subsequ5tly claims ! inv5tion ( ! recipe--to ! detrim5t ( ! real au?or's *ances & reputation4 ,?is frantic love ( novelty is also responsible = _m ( ! difficulties att5d+ ! arrangem5t ( m5us2 = v few p "k :at an ardu\s task ! compos+ ( a p]fect m5u repres5ts4 ,! majority--ev5 ( ^? :o are accu/om$ to receptions & ! giv+ ( d9n]s--suppose t a c]ta9 r\t9e alone is necess>y1 toge!r ) "s cul9>y practice1 9 ord] to write a m5u2 & few imag9e t a good deal m is ne$$ ?an ! m]e inscription ( ,c\rses ^u a slip ( pa/ebo>d4 ,9 reality ! plann+ ( ^! alim5t>y programmes is among ! mo/ difficult problems ( our art1 & x is 9 ?is v matt] t p]fection is s r>ely rea*$4 ,9 ! c\rse ( m ?an =ty ye>s' exp]i5ce z a *ef1 ,i h be5 responsible = ?\s&s ( m5us1 "s ( :i* h s9ce become classical & h rank$ among ! f9e/ s]v$ 9 mod]n times2 & ,i c safely say1 t 9 spite ( ! famili>ity su* a p]iod ( "t ought to give "o ) ! "w1 ! sett+-up ( a pres5table m5u is r>ely accompli%$ )\t l5g?y lab\r & mu* ?\ght1 & = all t ! result is n always to my satisfaction4 ,f ?is x may be se5 h[ sl5d] are ! claims ( ^? :o1 )\t any k ( our art1 & q unaw>e ( ! v>i\s prop]ties belong+ to ! sub/ances we use1 pret5d to arrange a prop] m5u4 ,h[ev] difficult ! elaboration ( a m5u may be1 x is b ! fir/ & by no means ! only difficulty :i* results f ! rapidity ) :i* meals are s]v$ n[adays4 ,! numb] ( di%es set be=e ! d9]s be+ consid]ably r$uc$1 & ! di%es !mselves hav+ be5 depriv$ ( all ! advantages :i* _! sumptu\s decorations =m]ly l5t !m1 !y mu/ recov]1 by means ( p]fection & delicacy1 suffici5t 9 ! way ( quality to comp5sate = _! dim9i%$ bulk & r$uc$ spl5d\r4 ,!y mu/ be faultless 9 reg>d to quality2 !y mu/ be sav\ry & light4 ,! *oice ( ! raw mat]ial1 !re=e1 is a matt] dem&+ va/ exp]i5ce on ! "p ( ! *ef2 = ! old ,fr5* adage :i* says t 8,la sauce fait pass] le poisson0 has long s9ce ceas$ to be true1 & if "o d n wi% to c\rt disapprobation--(t5 well e>n$--! fi% %\ld n be 9 ! slighte/ degree inf]ior to its accompany+ sauce4 ,:ile on ! subject ( raw mat]ial1 ,i %\ld l1 en passant1 to call att5tion to a misguid$ policy :i* seems to be spread+ 9 private h\ses & ev5 9 "s comm]cial e/abli%m5ts2 ,i ref] to ! cu/om :i*1 aris+ z x d\btless does f a mi/ak5 idea ( economy1 consi/s ( entru/+ ! *oice ( kit*5 provisions to p unacqua9t$ ) ! pr(ession1 & :o1 nev] hav+ us$ ! goods :i* !y h to buy1 are able to judge only v sup]ficially ( _! quality or real value1 & _c =m any e/imate ( _! probable wor? aft] ! cook+ process4 ,if economy 7 v]ily ! result ( su* a policy none w\ld object to x4 ,b ! case is exactly ! rev]se2 =1 9 ! matt] ( provisions1 z 9 all comm]cial matt]s1 ! *eape/ is ! de>e/ 9 ! end4 ,to obta9 good results1 good mat]ial 9 a suffici5t quantity mu/ be us$1 &1 9 ord] to obta9 good mat]ial1 ! latt] %\ld be select$ by ! p]son :o is go+ to use x1 & :o kn[s its qualities & prop]ties4 ,amphitryons :o set aside ^! ess5tial pr9ciples may hope 9 va9 to f\nd a reputation = _! tables4 ,x w be se5 t ! great] "p ( ! titles 9 ?is "w h be5 left 9 ,fr5*4 ,i introduc$1 or r promulgat$ ?is sy/em1 because1 s9ce x is gr[+ e day m cu/om>y to write m5us 9 ,fr5*1 x w all[ ^? :o are unacqua9t$ ) ! language to accompli% ! task ) great] ease4 ,moreov]1 _m ( ! titles--especially ^? ( rec5t creations--are q untranslatable4 ,z ! index1 h[ev]1 is 9 ,engli%1 & 9 e case ! ord] numb] ( ea* recipe accompanies ! numb] ( ! page :]e x is to be f\nd1 no confusion c possibly arise4 ,i h also all[$ c]ta9 ,fr5* te*nical t]ms1 = :i* !re exi/ no ,engli% equival5ts1 to rema9 9 _! orig9al =m1 & ^! w be f\nd expla9$ 9 a gloss>y at ! end ( ! book4 ,i pref]r$ to d ?is r ?an /ra9 ! mean+ ( c]ta9 ,engli% words1 9 ord] to fit !m to a slightly unusual application2 & 9 s do+ ,i only foll[$ a prec$5t :i* has be5 e/abli%$ on a m or less l>ge scale by su* au?ors ( ,engli% books on ,fr5* cook+ z ,francatelli1 ,g\ff1 ,ranh(f]1 etc4 ,b ! example = su* v]bal adoptions 0 set long ago 9 ,france1 :]e sport+ & o!r t]ms1 = :i* no suitable native words c\ld be f\nd1 7 borr[$ :olesale f ! ,engli% language1 & gallicis$4 ,x is !re=e n unreasonable to apply ! pr9ciple to t]ms 9 cook]y :i*1 ?\gh pl5tiful & v>i$ 9 ,france1 are sc>ce 9 ?is c\ntry4 ,to facilitate ! read+ ( ! recipes1 all words :i* are n 9 common use1 & ( :i* ! explanation w be f\nd 9 ! ,gloss>y1 are italicis$ 9 ! text4 ,9 conclud+ ?is preface1 :i*1 ,i fe>1 has already ov]rea*$ ! b\nds ,i int5d$ = x1 ,i %\ld l to ?ank ^? ( my lady cli5ts z well z _m ,engli% epicures ^: k9d appreciation has be5 conducive to ! writ+ ( ?is "w4 ,i tru/ !y w fav\r ! latt] ) ! g5]\s consid]ation ( :i* !y h s frequ5tly giv5 ! au?or valuable pro(s1 & = :i* he is glad ( an opportunity ( express+ 8 deep gratitude4 ,,cont5ts ,,"p ,i ,,fundam5tal ,,elem5ts ,,*apt] ,i ,,page ,,fonds ,,de ,,cuis9e #a ,,*apt] ,,ii ,,! ,,lead+ ,,w>m ,,sauces #ae ,,*apt] ,,iii ,,! ,,small ,,comp\nd ,,sauces #bd ,,*apt] ,,iv ,,cold ,,sauces ,,& ,,comp\nd ,,butt]s #dh ,,*apt] ,v ,,sav\ry ,,jellies ,,or ,,aspics #ei ,,*apt] ,,vi ,,! ,,c\rt-,,b\illons ,,& ,,! ,,m>9ades #fd ,,*apt] ,,vii ,,elem5t>y ,,prep>ations #gj ,,*apt] ,,viii ,,! ,,v>i\s ,,g>ni%es ,,= ,,s\ps #hg ,,*apt] ,,ix ,,g>ni%+ ,,prep>ations ,,= ,,relev,s ,,& ,,entr,,es #ib ,,*apt] ,x ,,lead+ ,,cul9>y ,,op]ations #ig ,,"p ,,ii ,,recipes ,,& ,,modes ,,( ,,proc$ure ,,*apt] ,,xi ,,page ,,hors-,d',,uvres #acg ,,*apt] ,,xii ,,eggs #afd ,,*apt] ,,xiii ,,s\ps #aig ,,*apt] ,,xiv ,,fi% #bfj ,,*apt] ,,xv ,,relev,s ,,& ,,entr,,es ,,( ,,but*]',s ,,meat #ceb ,,*apt] ,,xvi ,,relev,s ,,& ,,entr,,es ,,( ,,p\ltry ,,& ,,game #dgc ,,*apt] ,,xvii ,,roa/s ,,& ,,salads #fje ,,*apt] ,,xviii ,,vegetables ,,& ,,f>9ace\s ,,products #fbd ,,*apt] ,,xix ,,savories #fgh ,,*apt] ,,xx ,,entremets 7,,sweets7 #fhg ,,*apt] ,,xxi ,,ices ,,& ,,%]bets #ghh ,,*apt] ,,xxii ,,dr9ks ,,& ,,refre%m5ts #haf ,,*apt] ,,xxiii ,,fruit-,,/ews ,,& ,,jams #hbj ,,gloss>y ,abats1 /&s = su* but*]'s supplies z heads1 he>ts1 liv]s1 kidneys1 feet1 c4 ,aiguillettes1 see ,no4 #agee4 ,ail]ons1 see ,no4 #aehc4 ,am\rettes1 see ,no4 #abhh4 ,anglaise1 to treat l',anglaise1 see ,no4 #agd4 ,anglaise1 to cook l',anglaise1 means to cook pla9ly 9 wat]4 ,anglaise1 a prep>ation ( beat5 eggs1 oil & season+4 ,att]eaux1 see ,no4 #abai4 ,baba-m\lds1 a k9d ( small deep cyl9drical m\ld1 slightly wid] at ! top ?an at ! bottom4 ,ba9-,m>ie1 a hot-wat] ba? 9 :i* ut5sils conta9+ v>i\s cul9>y prep>ations are imm]s$ to keep w>m1 or = ! purpose ( poa*+ or cook+4 ,b>quettes1 see ,no4 #cad4 ,biscottes1 a k9d ( rusks4 ,blan*1 ,blan*$1 see ,no4 #bgc4 ,br&ade1 see ,no4 #ajbg4 ,brunoise-fa%ion1 see ,cut bel[4 ,canaps1 see ,no4 #caf4 ,c>amel ,/age1 see ,/ages 9 ! ,cook+ ( ,sug>1 bel[4 ,cass]ole 7,en71 see ,no4 #bej4 ,cassolette1 a k9d ( hot hors-d'uvre1 m\ld$ to ! %ape ( a small drum4 ,cpes1 a k9d ( mu%room 7,boletus edulis74 ,*>treuse-fa%ion1 see ,no4 #abbj4 ,*iffonade1 see ,no4 #bae4 ,*9ois1 a v small gre5 c&i$ orange4 ,*ipolata1 a k9d ( small sausages4 ,*\x1 a k9d ( cake made f ,pte ,*\x1 q4v4 ,cisel1 ,cisel$1 to cut a vegetable aft] ! mann] ( a *aff-cutt+ ma*9e4 ,clo!1 ,clo!d1 ,clo?+ 7( m\lds71 see ,no4 #iaf4 ,cocotte 7,en71 see ,no4 #bej4 ,concass1 ,concass$1 to *op r\ghly4 ,contise1 to incise a piece ( meat at /at$ int]vals1 & to ins]t slices ( truffle1 or o!r sub/ance1 into ea* incision4 ,crp9ettes1 see ,no4 #adaj4 ,cr\/ade1 see ,no4 #bcic4 ,crotons1 pieces ( bread ( v>i\s %apes & sizes1 fri$ 9 butt]4 ,9 ! case ( aspic jelly1 crotons /& = v>i\sly %ap$ pieces us$ 9 bord]+ di%es4 ,cut1 ,brunoise-fa%ion to cut a product into small dice4 ,cut1 ,juli5ne-fa%ion to cut a product into mat*-%ap$ rods4 ,cut1 ,paysanne-fa%ion to cut a product into triangles4 ,d>iole-m\lds1 small ,baba-m\lds1 q4v4 ,d>ne1 see ,no4 #ghd4 ,daubire1 an e>!nw>e ut5sil us$ 9 ! cook+ ( ,daubes4 c>late 7,a l'71 salt$ meat is said to be l'c>late :5 x is swa!d 9 a coat ( sc>let jelly4 ,esc>ole1 ,batavia *icory4 ,feuillets1 a k9d ( puffs made f puff-pa/e4 ,flute 7,fr5*1 s\p71 a long crisp roll ( bread4 ,fondue1 7#a7 a *eese prep>ation2 7#b7 a pulpy /ate to :i* su* vegetables z tomatoes1 sorrel1 c41 are r$uc$ by cook+4 ,fumet1 a k9d ( ess5ce extract$ f fi%1 game1 c4 ,galette1 a l>ge quoit1 made f puff-pa/e or %ort-pa/e1 c4 ,gaufrette1 a special waf]4 ,gnoise1 see ,no4 #bcgf4 ,gild1 ,gild+1 ,gild$ 7#a7 to cov] an object ) beat5 eggs1 by means ( a bru%2 7#b7 to give a gold5 %e5 to objects by means ( heat4 ,grat91 ,grat9$1 see ,no4 #bfh to #bgb inclusive4 ,hatelet1 an ornam5tal skew]2 ! ^w sometimes /&s = ,att]eaux4 ,juli5ne1 ,juli5ne-fa%ion1 see ,cut4 ,lang\/9e1 a small v>iety ( ! ,sp9y ,lob/]4 ,l>ge-,ball ,/age1 see ,/ages 9 ! ,cook+ ( ,sug>1 bel[4 ,l>ge-,crack ,/age1 see ,/ages 9 ! ,cook+ ( ,sug>1 bel[4 ,l>ge-,?read ,/age1 see ,/ages 9 ! ,cook+ ( ,sug>1 bel[4 ,macdo9e1 a mixture ( e>ly-season vegetables or fruit4 ,madele9e-m\ld1 a m\ld 9 ! %ape ( a n>r[ scallop-%ell4 ,mani$ 7said ( butt]71 see ,no4 #aea4 ,m>9ade1 see ,no4 #afh4 ,m]+ue1 see ,no4 #bchb4 ,m]+u$ coat$ ) m]+ue4 ,mirepoix1 see ,no4 #bbh4 ,mise-en-place1 a g5]al "n giv5 to ^? elem5t>y prep>ations :i* are con/antly resort$ to dur+ ! v>i\s /ages ( mo/ cul9>y op]ations4 ,morue1 ,newf\ndl& or ,icel& salt-cod4 ,m\sses1 a class ( light1 hot or cold prep>ations ( fi%1 meat1 p\ltry1 game1 etc41 & sweets1 m\ld$ 9 l>ge m\lds 9 suffici5t quantities = sev]al p4 ,m\ssel9es1 same z above1 b m\ld$ 9 small quantities at a "t1 en\gh = "o p]son4 ,m\ss]ons1 a k9d ( mu%room4 ,nappe ,/age1 see ,/ages 9 ! ,cook+ ( ,sug>1 bel[4 ,orgeat1 a bev]age made f syrup & almonds4 ,oxalis1 a ,mexican vegetable1 alli$ to sorrel1 ( :i* ! roots pr9cipally are eat54 ,paillettes au ,p>mesan1 see ,no4 #bcbb4 ,palmettes1 palm-%ap$ pieces ( puff-pa/e1 us$ 9 decorat+4 ,pans l',anglaise1 treat$ l',anglaise1 see ,anglaise4 ,pannequets1 see ,no4 #bdjc4 ,papillote1 see ,no4 #abei4 ,pte ,*\x1 see ,no4 #bcgc4 ,paupiette1 a /rip ( *ick51 ( fi% fillet1 or o!r meat1 g>ni%$ ) =cemeat1 roll$ to resemble a scroll & cook$4 ,paysanne-fa%ion1 see ,cut4 ,plu*es1 ! %r$s ( *]vil1 us$ = s\ps4 ,pole1 ,pol+1 see ,no4 #bej4 ,pole 7,a la71 see ,no4 #cie4 ,pral91 see ,no4 #bceb4 ,pral9$1 hav+ be5 treat$ ) ,pral91 q4v4 ,pr9tani] 7,eng4 ,v]nal71 a "n giv5 to a g>ni% ( e>ly-season vegetables1 cut to v>i\s %apes4 ,pr(it]olles1 see ,no4 #bah4 ,rble1 ! back ( a h>e4 ,ravioli1 see ,no4 #bbif4 ,ribbon ,/age1 see ,no4 #bcgf4 ,rissole1 to fry br[n4 ,salpicon1 a comp\nd ( v>i\s products1 cut into dice1 &1 g5]ally1 coh]$ ) sauce or =cemeat4 ,saut1 ,sautd1 a process ( cook+ describ$ "u ,no4 #bea4 ,saut1 a qualify+ t]m appli$ to di%es treat$ 9 ! way describ$ "u ,no4 #bea4 ,sav>9-m\ld1 an ev51 cr[n-%ap$ m\ld4 ,small-,ball ,/age1 see ,/ages 9 ! ,cook+ ( ,sug>1 bel[4 ,small-,crack ,/age1 see ,/ages 9 ! ,cook+ ( ,sug>1 bel[4 ,small-,?read ,/age1 see ,/ages 9 ! ,cook+ ( ,sug>1 bel[4 ,s\ffl1 "n giv5 to a class ( light1 hot or cold prep>ations ( fi%1 meat1 p\ltry1 game1 etc41 & sweets1 to :i* ! :ites ( eggs are usually add$ if ! prep>ation is s]v$ hot1 & to :i* :isk$ cream is add$ if ! prep>ation is s]v$ cold4 ,s\p-,flute1 see ,flute4 ,/ages 9 ! ,cook+ ( ,sug>3-- ,small-,?read ,l>ge-,?read ,small-,ball ,l>ge-,ball ,see ,no4 #bcdd4 ,small-,crack ,l>ge-,crack ,c>amel ,nappe1 see ,no4 #biee4 ,subrics1 see ,no4 #bacg4 ,suprme1 a "n giv5 to ! fillet ( ! brea/ ( a f[l4 ,! t]m has be5 ext5d$ to c]ta9 ( ! be/ p>ts ( fi%1 game1 etc4 ,t]r9e1 a patty4 ,t]r9e ,pt1 a special ut5sil 9 :i* patties are cook$4 ,tomatd4 ,prep>ations are said to be tomatd :5 !y are mix$ ) en\gh tomato pure = ! %ade & flav\r ( ! latt] to be di/9ctly p]ceptible 9 !m4 ,vesiga1 ! dri$ sp9e-m>r[ ( ! /urgeon4 ,ze/1 ! out]mo/1 col\r$1 glossy film ( ! r9d ( an orange or lemon4 ,,"p ,i ,,fundam5tal ,,elem5ts ,,( ,,cook+ ,,*apt] ,i ,,fonds ,,de ,,cuis9e ,be=e und]tak+ ! description ( ! diff]5t k9ds ( di%es ^: recipes ,i purpose giv+ 9 ?is "w1 x w be necess>y to reveal ! gr\ndwork :]eon ^! recipes are built4 ,&1 al?\gh ?is has already be5 done aga9 & aga91 & is we>isome 9 ! extreme1 a text-book on cook+ t did n include x w\ld be n only incomplete1 b 9 _m cases incompreh5sible4 ,not)/&+ ! fact t x is ! usual proc$ure1 9 cul9>y matt]s1 to insi/ ^u ! importance ( ! "p play$ by /ock1 ,i feel compell$ to ref] to x at ! outset ( ?is "w1 & to lay ev5 fur!r /ress ^u :at has already be5 writt5 on ! subject4 ,inde$1 /ock is ev]y?+ 9 cook+1 at lea/ 9 ,fr5* cook+4 ,)\t x1 no?+ c be done4 ,if "o's /ock is good1 :at rema9s ( ! "w is easy2 if1 on ! o!r h&1 x is bad or m]ely m$iocre1 x is q hopeless to expect any?+ approa*+ a satisfactory result4 ,! workman m9dful ( success1 !re=e1 w naturally direct 8 att5tion to ! faultless prep>ation ( 8 /ock1 &1 9 ord] to a*ieve ?is result1 he w f9d x necess>y n m]ely to make use ( ! fre%e/ & f9e/ goods1 b also to ex]cise ! mo/ scrupul\s c>e 9 _! prep>ation1 =1 9 cook+1 c>e is half ! battle4 ,un=tunately1 no !ories1 no =mul1 & no recipes1 h[ev] well writt51 c take ! place ( practical exp]i5ce 9 ! acquisition ( a full k conc]n+ ?is "p ( ! "w--! mo/ important1 ! mo/ ess5tial1 & c]ta9ly ! mo/ difficult "p4 ,9 ! matt] ( /ock x is1 above all1 necess>y to h a suffici5t quantity ( ! f9e/ mat]ials at "o's disposal4 ,! ma/] or mi/ress ( a h\se :o /9ts 9 ?is respect !reby delib]ately =feits 8 or h] "r to make any rem>k :atsoev] to ! *ef conc]n+ 8 "w1 =1 let ! tal5t or m]its ( ! latt] be :at !y may1 !y are crippl$ by insuffici5t or inf]ior mat]ial4 ,x is j z absurd to exact excell5t cook+ f a *ef :om "o provides ) defective or scanty goods1 z to hope to obta9 w9e f a bottl$ decoction ( logwood4 ,! ,pr9cipal ,k9ds ( ,fonds de ,cuis9e 7,f\ndation ,sauces & ,/ocks7 ,! pr9cipal k9ds ( fonds de cuis9e are3-- #a4 ,ord9>y & cl>ifi$ consomms4 #b4 ,! br[n /ock or 8e/\ffade10 game /ocks1 ! bases ( ?ick5$ gravies & ( br[n sauces4 #c4 ,:ite /ock1 basis ( :ite sauces4 #d4 ,fi% /ock4 #e4 ,! v>i\s ess5ces ( p\ltry1 game1 fi%1 c41 ! complem5ts ( small sauces4 #f4 ,! v>i\s glazes3 meat1 game1 & p\ltry4 #g4 ,! basic sauces3 ,espagnole1 ,vel\t1 ,b*amel1 ,tomato1 & ,holl&aise4 #h4 ,! sav\ry jellies or aspics ( old-fa%ion$ cook+4 ,to ^! k9ds ( /ock1 :i*1 9 %ort1 repres5t ! buttresses ( ! cul9>y edifice1 mu/ n[ be add$ ! foll[+ prep>ations1 :i* are1 9 a measure1 ! auxili>ies ( ! above3-- #a4 ,! r\x1 ! coh]+ elem5t 9 sauces4 #b4 ,! 8,mirepoix0 & 8,matignon0 aromatic & flav\r+ elem5ts4 #c4 ,! 8,c\rt-,b\illon0 & ! 8,blancs40 #d4 ,! v>i\s /uff+s4 #e4 ,! m>9ades4 #f4 ,! v>i\s g>ni%es = s\ps1 = relevs1 = entres1 c4 78,duxelle10 8,du*esse10 8,dauph9e10 ,pte *\x1 fry+ batt]s1 v>i\s ,salpicons1 ,pr(it]olles1 ,royales1 ufs fils1 ,diablot9s1 ,pa/es1 c474 #a--,,ord9>y ,,or ,,:ite ,,consomm ,quantities = mak+ ,f\r ,qu>ts4 #c lbs4 ( %9 ( beef4 #c lbs4 ( lean beef4 #a lbs4 ( f[ls' c>cases4 #a lb4 ( c>rots4 lb4 ( turnips4 lb4 ( leeks & #a /ick ( cel]y4 lb4 ( p>snips4 #a m$ium-siz$ onion ) a clove /uck 9 x4 ,prep>ation4--,put ! meat into a /ock-pot ( suitable dim5sions1 aft] hav+ previ\sly /rung x toge!r2 add ! p\ltry c>case1 five qu>ts ( wat]1 & "o-half oz4 ( grey salt4 ,place ! /ock-pot on a mod]ate fire 9 su* a mann] t x may n boil too quickly1 & rememb] to /ir ! meat f "t to "t4 ,"u ! influ5ce ( ! heat1 ! wat] gradually rea*es ! int]ior ( ! meat1 :]e1 aft] hav+ dissolv$ ! liquid portions1 x duly comb9es ) !m4 ,^! liquid portions conta9 a l>ge proportion ( album51 & z ! temp]ature ( ! wat] rises ?is sub/ance has a t5d5cy to coagulate4 ,x also increases 9 volume1 &1 by virtue ( its lightness1 escapes f ! wat] & accumulates on ! surface 9 ! =m ( scum4 ,c>efully remove ?is scum z x =ms1 & occasionally add a little cold wat] be=e ! boil is rea*$ 9 ord] t1 ! latt] be+ ret>d$1 a complete expulsion ( ! scum may be effect$4 ,! cle>ness ( ! consomm l>gely dep5ds ^u ! mann] 9 :i* ?is skimm+ has be5 c>ri$ out4 ,!n ! vegetable g>ni%+ is add$4 ,! scum f ^! is remov$ z 9 ! previ\s case1 & ! edge ( ! /ock-pot %\ld be c>efully wip$ to ! level ( ! fluid1 s z to free x f ! deposit :i* has be5 =m$ !re4 ,! /ock-pot is !n mov$ to a corn] ( ! fire :]e x may cont9ue cook+ sl[ly = f\r or five h\rs4 ,at ! end ( ?is "t x %\ld be tak5 "r away f ! fire1 &1 aft] half a p9t ( cold wat] has be5 add$ to its cont5ts1 x %\ld be left to re/ a few m9utes ) a view to all[+ ! grease to accumulate on ! surface ( ! liquid1 :5ce x mu/ be c>efully remov$ be=e ! consomm is /ra9$4 ,?is la/ op]ation is effect$ by means ( a v f9e /ra9]1 plac$ on ! top ( a :ite ture5 7clean & wide71 :i* %\ld !n be plac$ 9 a draught to ha/5 ! cool+ ( ! consomm4 ,! ture5 %\ld n on any acc\nt be cov]$1 & ?is m p>ticul>ly 9 summ]1 :5 rapid cool+ is a precaution>y measure aga9/ f]m5tation4 ,rem>ks ^u ! ,diff]5t ,causes :i* ,comb9e to ,influ5ce ! ,quality ( a ,consomm ,x w be se5 t ,i h n made any m5tion 9 ! above =mula ( ! meat & ! vegetables :i* h help$ to make ! consomm1 my reason be+ t x is pref]able to remove !m f ! /ock-pot only aft] ! bro? has be5 /ra9$1 s z n to run ! risk ( di/urb+ ! latt]4 ,! quality ( ! meat goes a long way t[>ds settl+ ! quality ( ! consomm4 ,9 ord] t ! latt] be p]fect1 x is ess5tial t ! meat us$ %\ld be t ( comp>atively old animals ^: fle% is well set & ri* 9 flav\r4 ,?is is a s9e qu non1 & ! lack ( meat com+ f old animals 9 ,engl& acc\nts = ! difficulty atta*+ to ! mak+ ( a good consomm & sav\ry sauces 9 ?is c\ntry4 ,cattle 9 ,engl& are kill$ at an age v>y+ f ?ree to f\r ye>s at ! mo/2 ! meat ?us obta9$ has no equal = ! purpose ( roa/s & grills1 & any?+ approa*+ x is r>ely met ) on ! ,cont95t4 ,b :5 ?is same meat is us$ = boil+ or brais+1 x does n conta9 en\gh juice or flav\r to yield a satisfactory result4 ,?is %ortcom+ is fur!rmore aggravat$ by a fault t _m commit :o are employ$ 9 ! mak+ ( consomms & /ock4 ,! fault 9 "q consi/s 9 cook+ ! bones simultane\sly ) ! meat4 ,n[ to extract t gelat9\s elem5t f bone :i* produces ! mell[ness *>act]i/ic ( all good consomms1 x is necess>y t ! gelatig5\s bodies %\ld be cook$ = twelve h\rs at lea/1 & ev5 aft] t "t has elaps$ !y are /ill n entirely sp5t4 ,on ! ,cont95t ! quality ( ! meat easily comp5sates = ?is te*nical error1 b su* is c]ta9ly n ! case 9 ,engl&1 :]e five h\rs' /ew+ only results 9 a flat & insipid consomm4 ,i !re=e believe t1 9 ! case ( ei!r consomm or /ock1 ! =mul ( :i* ,i %all give lat]1 x w\ld be advisable = ! bones to /ew at lea/ twelve h\rs1 & ?is only aft] !y h be5 well brok5 up1 :ile ! quantity ( wat] us$ %\ld be s calculat$ z to suffice exactly = ! imm]sion ( ! meat t mu/ foll[4 ,! cont5ts ( ?is fir/ /ock-pot %\ld include half ( ! vegetables m5tion$1 & ! consomm ?us obta9$1 aft] hav+ be5 /ra9$ & cool$1 w take ! place ( ! wat] 9 ! recipe1 9 accordance ) ! directions ,i h giv5 above4 ,! ,uses ( ,:ite ,consomm ,:ite consomm is us$ 9 ! prep>ation ( cl>ifi$ consomms1 9 :i* case x und]goes a process ( cl>ify+1 ! directions = :i* w be giv5 lat]4 ,x also s]ves z ! liquor = ?ick s\ps1 poa*$ f[ls1 c4 ,x mu/ be limpid1 z col\rless z possible1 & v slightly salt$1 =1 :atev] ! use may be = :i* x is int5d$1 x has to und]go a process ( conc5tration4 #b--,,! ,,prep>ation ,,( ,,cl>ifi$ ,,consomm ,,= ,,cle> ,,s\ps ,quantities = mak+ f\r qu>ts4--,five qu>ts ( ord9>y consomm1 "o & "o-half lbs4 ( v lean beef1 ! :ite ( an egg1 "o f[l's c>case 7roa/$ if possible74 ,fir/1 m9ce ! beef & p\nd x 9 a mort> ) ! f[l's c>case & ! :ite ( egg1 add+ a little cold :ite consomm4 ,put ! :ole into a tall1 n>r[1 & ?ick-bottom$ /ewpan2 !n gradually add ! cold1 :ite bro?1 f :i* all grease has be5 remov$1 t ! :ole may be well mix$4 ,!n ! /ewpan may be put on ! fire1 & its cont5ts ?or\ghly /irr$1 = fe> ( _! burn+ at ! bottom4 ,:5 boil+-po9t is rea*$1 move ! /ewpan to a corn] ( ! fire1 s t ! s\p may only simm]1 = any?+ approa*+ ! boil w\ld di/urb ! cont5ts4 ,a good h\r %\ld be en\gh to prop]ly f9i% ! consomm1 & any long] "t on ! fire w\ld be r prejudicial ?an ! rev]se1 z x w\ld probably impair ! flav\r ( ! prep>ation4 ,n[ c>efully remove :at little grease may h collect$ on ! surface ( ! consomm1 & /ra9 ! latt] ?r\gh musl9 into ano!r clean /ewpan4 ,x is n[ ready = ! addition ( ! g>ni%es t are to =m "p ( x1 :i* ,i %all enum]ate 9 due c\rse4 ,rem>ks ^u ,cl>ifications ,= cl>ifi$ consomms1 ev5 m ?an = ! ord9>y k9d1 x is em95tly advisable t ! meat %\ld be t ( old animals4 ,inde$1 x is safe to say t "o lb4 ( meat com+ f an animal ( eight ye>s w yield mu* bett] consomm ?an two lbs4 w\ld1 com+ f a fatt5$ animal ( ab\t ?ree or f\r ye>s4 ,! consomm w be /rong]1 mell[]1 & c]ta9ly m ta/y1 z ! fle% ( "y animals has absolutely no ri*ness ( flav\r4 ,x w be se5 t ,i d n ref] to any vegetable = ! cl>ification4 ,if ! :ite consomm has be5 well c>ri$ out1 x %\ld be able to disp5se ) all supplem5t>y flav\r+1 &1 ! cu/om>y error ( cooks be+ r to ov]do ! quantity ( vegetables--ev5 to ! ext5t ( disguis+ ! natural aroma ( ! consomm--,i pref]r$ to entirely ab&on ! idea ( vegetable g>ni%es 9 cl>ifications1 & ?us avoid a common /umbl+-block4 #c--;,,*ick5 ,,consomm ,:ite *ick5 consomm is prep>$ 9 exactly ! same way z ord9>y :ite consomm4 ,!re ne$ only be add$ to ! meat1 ! quantity ( :i* may be less5$1 an old h5 or a cock1 slightly col\r$ on ! spit or 9 ! ov54 ,= ! cl>ification1 ! quantity ( roa/ f[l-c>cases us$ may be increas$1 provid$ ! latt] be n too fat4 ,! process1 h[ev]1 is ! same z 9 ! cl>ification ( ord9>y consomms4 ,! col\r ( *ick5 consomm %\ld be light] ?an t ( ! ord9>y k9d--namely1 a light1 amb] yell[1 limpid & w>m4 #d--;,,fi% ,,consomm ,^! consomms are r>ely us$1 = ,l5t5 s\ps ) a fi% basis are g5]ally ?ick s\ps1 = ! prep>ation ( :i* ! fi% fumet :]e( ,i %all give ! =mula lat] 7,=mula ,no4 #aa7 %\ld avail4 ,:5ev] !re is no def9ite reason = ! use ( an absolutely ,l5t5 consomm1 x w\ld be advisable to resort to "o ( ! ord9>y k9d1 & to f9i% (f ! same by means ( a good fi% ess5ce extract$ f ! bones ( a sole or :it+4 ,an excell5t consomm is ?us obta9$1 m palatable & less flat ?an ! pla9 fi% consomm4 ,if1 h[ev]1 "o 7 oblig$ to make a pla9 fi% consomm1 ! foll[+ proc$ure %\ld be adopt$3-- ,cl>ification ( ,fi% ,consomm ,quantities = mak+ ,f\r ,qu>ts4--,f\r & "o-half qu>ts ( ord9>y fi% fumet hav+ a decid$ ta/e2 "o-half lb4 ( good fre% cavi>e1 or press$ cavi>e4 ,mode ( ,proc$ure4--,p\nd ! cavi>e & mix ! result+ pulp ) ! cold fi% fumet4 ,put ! :ole into a saucepan1 place x on ! op5 fire1 & /ir ) a spatula until ! cont5ts rea* ! boil4 ,!n move ! saucepan to a corn] ( ! fire1 & let ! consomm simm] g5tly = tw5ty m9utes1 aft] :i* /ra9 x ?r\gh musl9 ) great caution1 & keep x well cov]$ & 9 ! w>m?1 s z to prev5t ! =mation ( a gelat9\s film on ! surface4 ,fi% consomms are greatly improv$ by ! addition ( su* aromatics z saffron or curry1 bo? ( :i* consid]ably add to _! quality4 #e--;,,game ,,consomm ,! necks1 brea/s1 & %\ld]s ( v5ison & ( h>e1 old wild rabbits1 old pheasants1 & old p>tridges may be us$ 9 ! production ( game consomms4 ,an ord9>y consomm may likewise be made1 9 :i* half ! beef c be replac$ by veal1 & to :i* may be add$1 :ile cl>ify+1 a succul5t game ess5ce4 ,?is la/ me?od is ev5 pref]able :5 deal+ ) fea!r$ game1 b 9 ei!r case x is ess5tial t ! meat us$ %\ld be half-roa/$ be=eh&1 9 ord] to /r5g!n ! fumet4 ,! =mula t ,i give bel[ mu/ !re=e only be look$ ^u z a model1 necess>ily alt]able accord+ to ! res\rces at "o's disposal1 ! circum/ances1 & ! end 9 view4 ,quantities = mak+ ,f\r ,qu>ts ( ,pla9 ,game ,consomm4 #c lbs4 ( neck1 %\ld]1 or brea/ ( v5ison4 #a lbs4 ( h>e-trimm+s4 #a old pheasant or #b p>tridges4 #d oz4 ( slic$ c>rots1 br[n$ 9 butt]4 lb4 ( mu%rooms1 likewise br[n$ 9 butt]4 #a m$ium-siz$ leek & #b /icks ( cel]y4 #a bun* ( h]bs ) extra ?yme & bay leaves4 #a onion1 ov5-br[n$1 ) #b cloves /uck into x4 ,liquor4--,five & "o-half qu>ts ( wat]4 ,season+4--,"o oz4 ( salt & a few pepp]corns1 ^! to be add$ t5 m9utes previ\s to /ra9+ ! consomm4 ,"t all[$ = cook+4--,?ree h\rs4 ,mode ( ,proc$ure4--,proce$ 9 exactly ! same way z = ord9>y consomms1 tak+ c>e only to half-roa/ ! meat1 z ,i po9t$ out above1 be=e putt+ x 9 ! /ewpan4 ,! ,cl>ification ( ,game ,consomms ,! con/itu5ts ( ! cl>ification ( game consomms v>y accord+ to ! k9d ( consomm desir$4 ,if x is to h a p>tridge flav\r1 "o p>tridge %\ld be all[$ = ea* qu>t ( ! consomm1 :]eas if its flav\r is to be t ( ! pheasant1 half an old pheasant w be requir$ p] ea* qu>t ( ! liquid4 ,la/ly1 9 ! case ( pla9 game consomms1 "o lb4 ( lean v5ison1 h>e1 or wild rabbit %\ld be all[$ = ea* qu>t ( ! requir$ consomm4 ,mode ( ,proc$ure4--,:atev] be ! k9d ( game us$1 ! latt] mu/ be ?or\ghly bon$ & ! meat well p\nd$1 toge!r ) ! :ite ( an egg p] f\r qu>ts ( consomm4 ,ab\t two oz4 p] qu>t ( dri$ mu%rooms %\ld n[ be add$ if !y c be procur$1 :ile ! bones & ! rema9s or c>cases ( game %\ld be br[n$ 9 ! ov5 & completely dra9$ ( all grease4 ,! :ole c n[ be mix$ ) ! cold game consomm4 ,! cl>ification is !n put ov] an op5 fire 7/irr+ incessantly ! :ile71 & z soon z ! boil is rea*$ ! saucepan mu/ be mov$ to a corn] ( ! fire1 :]e its cont5ts may g5tly boil = ?ree-qu>t]s ( an h\r4 ,! fat %\ld !n be remov$1 & ! consomm /ra9$ ?r\gh musl91 aft] :i* cov] up until want$4 #f--,,special ,,consomm,s ,,= ,,supp]s ,! consomms ^: =mul ,i h j giv5 are int5d$ m p>ticul>ly = d9n]s4 ,!y are always f9i%$ (f by "s k9d ( g>ni%1 :i*1 besides l5d+ !m an additional t\* ( flav\r1 gives !m _! special & def9ite "* :5 !y are s]v$ up 9 ! d9]'s plate4 ,b ! case is o!rwise ) ! consomms s]v$ = supp]s4 ,^!1 be+ only s]v$ 9 cups1 ei!r hot or cold1 d n all[ ( any g>ni%+1 s9ce !y are to be drunk at table4 ,!y mu/ !re=e be p]fect 9 !mselves1 delicate1 & q cle>4 ,^! special consomms are made 9 a simil> mann] to ! o!rs1 ?\gh x is ne$ful to slightly increase ! quantity ( meat us$ = ! cl>ification1 & to add to t cl>ification ! p>ticul> flav\r m5tion$ on ! m5u--to wit1 a few /alks ( cel]y1 if ! consomm is a cel]y "o2 a small quantity ( curry1 if ! consomm is giv5 z 8 l',indi5ne02 or a few old roa/ p>tridges if x is to be t]m$ 8,consomm au fumet de p]dreau02 & s on4 ,! means by :i* "o may v>y ! aroma ( consomms are legion1 b x is highly important1 :at aroma soev] be us$1 t ! latt] be n too pron\nc$4 ,x ought only to l5d a di/9ctive &1 at ! same "t1 subtle f9i% to ! consomm1 :i*1 besides %>p5+ ! latt]1 %\ld increase its succul5ce4 ,:5 ! consomm is s]v$ cold x ought to h ! qualities ( an extremely light & easily-melt+ jelly1 b>ely firm2 b :5 x is too liquid1 x r>ely gives t s5sation ( p]fection & succul5ce to ! palate ( ! consum] :i* ! latt] expects4 ,:5 too firm & too gelat9\s x is positively disagreeable2 !re=e1 if x is to be reli%$1 x %\ld be j "r 9 respect ( consi/5cy4 #g--;,,br[n ,,/ock ,,or 8,,e/\ffade0 ,quantities = mak+ ,f\r ,qu>ts4 #d lbs4 ( %9 ( beef 7fle% & bone74 #d lbs4 ( %9 ( veal 7fle% & bone74 lb4 ( lean1 raw ham4 lb4 ( fre% pork r9d1 r9s$ 9 tepid wat]4 lb4 ( m9c$ c>rots1 br[n$ 9 butt]4 lb4 ( m9c$ onions1 br[n$ 9 butt]4 #a faggot1 conta9+ a little p>sley1 a /ick ( cel]y1 a small sprig ( ?yme1 & a bay leaf4 ,prep>ation4--,bone & /r+ ! meat1 & keep x 9 read9ess = ! morr[4 ,break ! bones z f9ely z possible1 &1 aft] hav+ bespr9kl$ !m ) a little /ock-fat1 br[n !m 9 an ov52 also /ir !m repeat$ly4 ,:5 !y are slightly br[n$1 put !m 9 a conv5i5tly l>ge saucepan ) ! c>rots1 ! onions1 & ! faggot4 ,add five qu>ts ( cold wat]1 & put ! saucepan on an op5 fire to boil4 ,z soon z ! boil is rea*$ skim c>efully2 wipe ! edge ( ! saucepan2 put ! lid half on1 & all[ ! /ock to cook g5tly = twelve h\rs2 !n r\ghly remove ! fat2 pass ! liquid ?r\gh a sieve1 & let x cool4 ,?is be+ done1 put ! meat 9 a saucepan j l>ge en\gh to hold x4 ,br[n x a little 9 "s /ock-fat1 & cle> x entirely ( ! latt]4 ,add half a p9t ( ! prep>$ /ock1 cov] ! saucepan1 & let ! meat simm] on ! side ( ! fire until ! /ock is almo/ entirely r$uc$4 ,mean:ile ! meat %\ld h be5 repeat$ly turn$1 t x may be equally affect$ ?r\gh\t4 ,n[ p\r ! rema9d] ( ! /ock1 prep>$ f bones1 into ! saucepan1 br+ ! :ole to ! boil1 & !n move ! saucepan to a corn] ( ! fire = ! boil+ to cont9ue v sl[ly & regul>ly ) ! lid (f4 ,z soon z ! meat is well cook$ ! fat %\ld be remov$ f ! /ock1 & ! latt] %\ld be /ra9$ or rubb$ ?r\gh a sieve1 aft] :i* x %\ld be put aside to be us$ :5 requir$4 ,rem>ks ,relative to ! ,mak+ ( ,br[n ,/ock4--,in/ead ( /r++ ! meat aft] hav+ bon$ x1 if "t presses1 x may be cut into l>ge cubes be=e br[n+4 ,9 ?is case "o h\r & a half w\ld suffice to cook x & to extract all its juice4 ,:e!r br[n or :ite1 /ock %\ld nev] be salt$1 because x is nev] s]v$ 9 its orig9al /ate4 ,x is ei!r r$uc$ 9 ord] to make glazes or sauces--9 :i* case ! conc5tration answ]s ! purpose ( season+--or else x is us$ to cook meat :i* mu/ be salt$ be=e be+ cook$1 & :i*1 !re=e1 imp>ts ! necess>y salt to its surr\nd+ liquor4 ,br[n /ock ought to be ! col\r ( f9e burnt amb]1 & x mu/ be transp>5t4 ,x is us$ 9 mak+ meat-glazes aft] r$uction1 also to moi/5 meat = brais+ & to prep>e br[n sauces4 #h--;,,br[n ,,game ,,/ock ,!re is no diff]5ce betwe5 ! game consomms & game /ock1 or1 o!rwise /at$1 ord9>y game consomm & br[n game /ock are "o & ! same ?+4 ,! di/9ction lies 9 ! ultimate use ( ?is prep>ation2 x is cl>ifi$1 z we h %[n 7,=mula #e71 if x be int5d$ = a cle> s\p1 & x is us$ 9 its orig9al /ate if x is to be us$ = a ?ick game s\p1 = a sauce1 or = r$uc+4 #i--;,,br[n ,,veal ,,/ock ,br[n veal /ock requires ! same quantities ( %9 & trimm+s ( veal z :ite veal /ock 7,=mula #aj74 ,! "t all[$ = cook+ is1 h[ev]1 a little %ort]1 & ?is op]ation may be complet$ )9 eight h\rs4 ,?is /ock is mo/ly us$ z ! liquor = p\ltry & pol$ game1 :ile x may also s]ve 9 ! prep>ation ( ?ick5$ veal /ock4 ,be+ q neutral 9 ta/e1 x l5ds itself to all purposes1 & readily takes up ! aroma ( ! meat ) :i* x may happ5 to be comb9$4 ,x is admirably suit$ to ! poa*+ ( quails1 & no?+ c supplant x 9 ?is p>ticul>4 #aj--,,:ite ,,veal ,,/ock1 ,,& ,,p\ltry ,,/ock ,quantities = mak+ ,f\r ,qu>ts4 #h lbs4 ( %9 ( veal1 or lean & fre% veal trimm+s4 #a or #b f[ls' c>cases1 raw if !y are h&y4 #ab oz4 ( c>rots4 #f oz4 ( onions /uck ) a clove4 #e qu>ts ( cold wat]4 #d oz4 ( leeks /rung ) a /ick ( cel]y4 #a faggot1 includ+ #a oz4 ( p>sley1 #a bay leaf1 & a small sprig ( ?yme4 ,prep>ation4--,bone ! %9s1 /r+ ! meat1 break up ! bones z small z possible1 & put !m 9 a /ewpan ) ! wat]4 ,place on an op5 fire1 all[ to boil1 skim c>efully1 & !n move to a side ( ! fire to cook v g5tly = five h\rs4 ,at ! end ( ?is "t put ! /ock into ano!r /ewpan1 add ! meat & ! vegetables1 add wat]1 if necess>y1 to keep ! quantity ( liquid at five qu>ts1 let x boil1 & all[ x to cook sl[ly = ano!r ?ree h\rs1 aft] :i* remove all grease f ! /ock1 pass ! latt] ?r\gh a f9e /ra9] or a col&]1 & put x aside until want$4 ,rem>ks ^u ,:ite ,/ock4--,"o %\ld contrive to make ?is /ock z gelat9\s z possible4 ,x is !re=e an indisp5sable measure t ! bones be well brok5 up & cook$ = at lea/ eight h\rs4 ,veal nev] yields su* cle> /ock z beef2 nev]!less1 ! consomm obta9$ f veal %\ld n be turbid4 ,x mu/1 on ! contr>y1 be kept z cle> & z :ite z possible4 ,p\ltry ,/ock is made by add+ two old f[ls to ! above veal /ock1 & ^! %\ld be put into ! liquor ) ! meat4 ,fi% ,/ock #aa--,,:ite ,,fi% ,,/ock ,quantities = mak+ ,f\r ,qu>ts4 #d lbs4 ( trimm+s & bones ( sole or :it+4 lb4 ( slic$1 blan*$ onions4 #b oz4 ( p>sley1 root or /alks4 bottle ( :ite w9e4 ,prep>ation4--,butt] ! bottom ( a ?ick1 tall /ewpan1 put 9 ! blan*$ onions & ! p>sley-/alks1 & ^u ^! aromatics lay ! fi% rema9s4 ,add ! juice ( a lemon1 cov] ! /ewpan1 put x on ! fire1 & all[ ! fi% to exude its ess5ce1 j]k+ ! pan at int]vals4 ,moi/51 9 ! fir/ place1 ) ! :ite w9e2 !n1 ) ! lid (f1 r$uce ! liquid to ab\t half4 ,n[ add f\r qu>ts ( cold wat]1 br+ to ! boil1 skim1 & !n leave to cook = tw5ty m9utes1 only1 on a mod]ate fire4 ,! "t all[$ is ample = ! purpose ( extract+ ! aromatic & gelat9\s prop]ties conta9$ 9 ! bones1 & a m protract$ /ew+ w\ld only impair ! sav\r ( ! /ock4 ,rem>ks ^u ,:ite ,fi% ,/ock4--,! =mula :i* ,i give above div]ges consid]ably f t commonly us$1 =1 z a rule1 fi% /ock is dilut$ f> too mu*1 & is /ew$ = mu* too long a "t4 ,i h obs]v$ t fi% /ock may be greatly improv$ by rapid cook+1 & x 0 ?is consid]ation t l$ me to dilute x scantily1 s z to avoid prolong$ r$uction4 ,x is likewise necess>y to rememb] t 9 ord] to make p]fect fi% /ock1 only ! sole or :it+ %\ld be us$4 ,9 a case ( em]g5cy1 h[ev]1 i4e41 if ! supply ( ! latt] 7 to run %ort1 a qu>t] ( _! weight ( brill bones might be add$ to !m4 ,b all o!r k9ds ( fi% %\ld be avoid$ 9 ! prep>ation4 #ab--;,,fi% ,,/ock ,,) ,,r$ ,,w9e ,?is /ock is comp>atively r>ely us$1 because1 9 practice1 x is naturally obta9$ 9 ! cook+ ( ! fi% itself1 z1 = in/ance1 9 ! case ( ! 8,matelotes40 ,be ?is z x may1 ) ! rec5t incursion ( a cu/om :i* seems to dem&1 ev] m & m1 ! s]v+ ( fi% )\t bones1 ! foll[+ =mula w be wor?y ( int]e/1 z x is likely t its ne$ w h5ce=? be felt ) increas+ urg5cy4 ,fi% fumet ) r$ w9e may be prep>$ f all fre%-wat] fi%1 z well z f ! rema9s ( sole1 :it+1 *ick5-turbot1 & brill4 ,x is g5]ally bett]1 h[ev]1 to h rec\rse to ! bones & rema9s ( t fi% :i* happ5s to be con/itut+ ! di%--t is to say1 ! bones & trimm+s ( sole 9 a /ock = fillet ( sole1 ! bones & trimm+s ( a *ick5-turbot 9 a fumet = a *ick5-turbot1 & s on4 ,! prep>atory =mula rema9s ! same1 :atev] ! k9d ( fi% us$ may be4 ,quantities = mak+ ,f\r ,qu>ts ( ,fumet ) ,r$ ,w9e4--,f\r lbs4 ( bones1 heads1 & trimm+s ( ! fi% to be s]v$2 ?ree-qu>t]s lb4 ( m9c$ :ite onions2 ?ree oz4 ( p>sley /alks1 two bay leaves1 f\r small sprigs ( ?yme1 & f\r cloves ( g>lic2 two bottles ( r$ w9e & f\r p9ts ( wat]4 ,mode ( ,proc$ure4--,put all ! above-m5tion$ +r$i5ts 9 a ?ick & tall /ewpan1 boil1 skim c>efully1 & all[ to cook tw5ty to ?irty m9utes on a mod]ate fire2 !n /ra9 ! /ock ?r\gh a col&] into a ture51 to be us$ :5 requir$4 ,rem>ks ^u ,fi% ,/ock ) ,r$ ,w9e4--,?is /ock /&s r$uction f> bett] ?an :ite fi% /ock4 ,nev]!less1 ,i urge ! advisability ( try+ to obta9 ! requir$ quantity )\t r$uction4 ,9 its prep>ation1 "o may use "s mu%room p>+s1 z 9 ! case ( :ite /ock1 if ^! are h&y1 & !y w be f\nd to l5d an agreeable flav\r to ! fi% fumet4 #ac--,,v>i\s ,,ess5ces ,z _! "n implies1 ess5ces are /ock :i* hold a l>ge proportion ( a sub/ance's aroma 9 a conc5trat$ =m4 ,!y are1 9 fact1 ord9>y /ock1 only less dilut$1 ) ! idea ( int5sify+ ! flav\r ( ! treat$ +r$i5ts2 h5ce _! utility is nil if ! /ock :i* !y are int5d$ to f9i% has be5 reasonably & judici\sly treat$4 ,x is inf9itely simpl] to make sav\ry & succul5t /ock 9 ! fir/ place ?an to produce a m$iocre /ock1 & f9ally complete x by a specially prep>$ ess5ce4 ,! result 9 ! fir/ in/ance is bett]1 & !re is economy ( "t & mat]ial4 ,! mo/ "o c d is to recomm5d1 9 c]ta9 circum/ances1 ! use ( ess5ces extract$ f p>ticul>ly well-flav\r$ products1 z1 = in/ance1 mu%rooms1 truffles1 morels1 & cel]y4 ,b x w\ld be well to rememb] t1 n9e times out ( t51 x is pref]able to add ! product itself to ! /ock dur+ ! prep>ation ( ! same ?an to prep>e ess5ces4 ,= ?is reason ,i d n ?9k x necess>y to dilate ^u ! subject ( ess5ces1 ! ne$ ( :i* %\ld n be felt 9 good cook+4 #ad--,,v>i\s ,,glazes ,! v>i\s glazes ( meat1 f[l1 game1 & fi% are m]ely /ock r$uc$ to ! po9t ( viscosity4 ,_! uses are legion4 ,occasionally !y s]ve 9 deck+ di%es ) a brilliant & unctu\s coat+ :i* makes !m sightly2 at o!r times !y may help to /r5g!n ! consi/5ce ( a sauce or o!r cul9>y prep>ation1 :ile aga9 !y may be us$ z sauces prop] aft] !y h be5 correctly cream$ or butt]$4 ,glazes are di/+ui%$ f ess5ces by ! fact t ! latt] are only prep>$ ) ! object ( extract+ all ! flav\r ( ! product "u treatm5t1 :]eas ! =m] are1 on ! contr>y1 con/itut$ by ! :ole base ( ! sub/ance itself4 ,!y !re=e h n only its sav\r1 b also its succul5ce & mell[ness1 :]eby !y are sup]ior to ! ess5ces1 & cook+ c b be improv$ by sub/itut+ !m = ! latt]4 ,nev]!less1 _m *efs ( ! old s*ool d n p]mit ! use ( glazes 9 cul9>y prep>ations1 or1 r1 !y are ( op9ion t ea* cook+ op]ation %\ld produce !m on its own acc\nt1 & ?us be suffici5t unto itself4 ,c]ta9ly1 ! !ory is correct :5 nei!r "t nor co/ is limit$4 ,b n[adays ! e/abli%m5ts are sc>ce :]e ^! !ories may be appli$1 &1 inde$1 if "o does n make an abuse ( glazes1 & if !y be prep>$ ) c>e1 _! use gives excell5t results1 :ile !y l5d !mselves admirably to ! v complex dem&s ( mod]n cu/oms4 #ae--,,meat ,,glaze ,meat glaze is made by r$uc+ br[n /ock 7,=mula #g7 9 a l>ge /ewpan ^u an op5 fire4 ,z (t5 z ! /ock is appreciably r$uc$1 dur+ ebullition1 x may be transf]r$ to small] /ewpans1 tak+ c>e to /ra9 x ?r\gh musl9 at ea* *ange ( /ewpan4 ,! glaze may be consid]$ suffici5tly r$uc$ :5 x ev5ly v5e]s a )drawn spoon4 ,! fire us$ = r$uc+ %\ld gradually wane z ! conc5tration progresses1 & ! la/ phase mu/ be effect$ sl[ly & on a mod]ate fire4 ,:5 x is necess>y to obta9 a light] & cle>] glaze1 ! br[n veal /ock 7,=mula ,no4 #i7 %\ld be r$uc$ in/ead ( ! 8,e/\ffade40 #af--,,p\ltry ,,glaze ,r$uce ! p\ltry base indicat$ 9 ,=mula #aj1 & proce$ 9 exactly ! same way z = meat glaze 7,=mula #ae74 #ag--;,,game ,,glaze ,use ! game base 7,=mula #h71 & proce$ z = meat glaze 7,=mula #ae74 #ah--;,,fi% ,,glaze ,?is glaze is us$ less (t5 ?an ! prec$+ ones4 ,z x is only us$ to int5sify ! sav\r ( sauces1 x is suffici5t = ?is purpose to prep>e a :ite fi% /ock 7,=mula #aa71 :i* may be dilut$ ) ! /ock already prep>$1 & :i* may be r$uc$ accord+ to ! requirem5ts4 ,! "n ( fi% fumet or fi% ess5ce is giv5 to ?is prep>ation2 its flav\r is m delicate ?an t ( fi% glaze1 :i* x replaces ) advantage4 ,,*apt] ,,ii ,,! ,,lead+ ,,w>m ,,sauces ,w>m sauces are ( two k9ds3 ! lead+ sauces1 also call$ 8"m sauces10 & ! small sauces1 :i* are usually d]iv$ f ! fir/-nam$1 & are g5]ally only modifi$ =ms !re(4 ,cook+ /ock only includes ! lead+ sauces1 b ,i %all ref] to ! small hot sauces & ! cold sauces at ! end ( ! auxili>y /ock4 ,exp]i5ce1 :i* plays su* an important "p 9 cul9>y "w1 is n[h]e s necess>y z 9 ! prep>ation ( sauces1 = n only mu/ ! latt] flatt] ! palate1 b !y mu/ also v>y 9 sav\r1 consi/5ce & viscosity1 9 accordance ) ! di%es !y accompany4 ,by ?is means1 9 a well-ord]$ d9n]1 ea* di% diff]s f ! prec$+ ones & f ^? t foll[4 ,fur!rmore1 sauces mu/1 ?r\gh ! p]fection ( _! prep>ation1 obey ! g5]al laws ( a rational hygi5e1 :]e=e !y %\ld be s]v$ & comb9$ 9 su* wise z to all[ ( easy dige/ion by ! frequ5tly disord]$ /oma*s ( _! consum]s4 ,c>me 0 q ju/ifi$ 9 plum+ himself ^u ! fact t dur+ 8 /ay at ! ,engli% ,c\rt 8 ma/]--! ,pr9ce ,reg5t--_h assur$ him t he 7,c>me7 0 ! only "o among ^? :o _h s]v$ 8 ,highness ^: cook+ _h be5 at all easy ( dige/ion4 ,c>me _h grasp$ ! ess5tial tru? t ! ri*] ! cook+ is1 ! m spe$ily d ! /oma* & palate tire ( x4 ,&1 inde$1 x is a great mi/ake to suppose t1 9 ord] to d good cook+1 x is necess>y to be prodigal 9 "o's use ( all ?+s4 ,9 reality1 practice dictates fix$ & regul> quantities1 & f ^! "o _c div]ge )\t upsett+ ! hygi5ic & sapid equilibrium on :i* ! value ( a sauce dep5ds4 ,! requisite quantities ( ea* +r$i5t mu/1 ( c\rse1 be us$1 b nei!r m nor less1 z !re are objections to ei!r extreme4 ,any sauce :atsoev] %\ld be smoo?1 light 7)\t be+ liquid71 glossy to ! eye1 & decid$ 9 ta/e4 ,:5 ^! conditions are fulfill$ x is always easy to dige/ ev5 = tir$ /oma*s4 ,an ess5tial po9t 9 ! mak+ ( sauces is ! season+1 & x w\ld be impossible = me to lay suffici5t /ress on ! importance ( n indulg+ 9 any excess 9 ?is respect4 ,x too (t5 happ5s t ! insipidness ( a badly-made sauce is correct$ by excessive season+2 ?is is an absolutely deplorable practice4 ,season+ %\ld be s calculat$ z to be m]ely a complem5t>y factor1 :i*1 ?\gh x mu/ ?r[ ! sav\r ( di%es into relief1 may n =m a recognisable "p ( !m4 ,if x be excessive1 x modifies & ev5 de/roys ! ta/e peculi> to e di%--to ! great detrim5t ( ! latt] & ( ! consum]'s heal?4 ,x is !re=e desirable t ea* sauce %\ld possess its own special flav\r1 well def9$1 ! result ( ! comb9$ flav\rs ( all its +r$i5ts4 ,if1 9 ! mak+ ( sauces1 "o all[$ oneself to be guid$ by ^? pr9ciples :i* are ! v f\ndation ( good cook]y1 ! g5]al d5unciation ( sauces by ! m$ical faculty w\ld be av]t$2 & ?is d5unciation no sauce des]ves if x be c>efully prep>$1 con=mably ) ! laws prescrib$ by practice & its result+ exp]i5ce4 ,! ,r\x ,! r\x be+ ! coh]+ elem5t ( lead+ sauces1 x is necess>y to reveal its prep>ation & con/itu5ts be=e giv+ "o's att5tion to ! latt]4 ,?ree k9ds ( r\x are us$--namely1 br[n r\x1 = br[n sauces2 pale r\x1 = vel\ts1 or cream sauces2 & :ite r\x1 = :ite sauces & ,b*amel4 #ai--;,,br[n ,,r\x ,quantities = mak+ ab\t ,"o lb4--,eight oz4 ( cl>ifi$ butt]1 n9e oz4 ( be/-quality fl\r4 ,prep>ation4--,mix ! fl\r & butt] 9 a v ?ick /ewpan1 & put x on ! side ( ! fire or 9 a mod]ate ov54 ,/ir ! mixture repeat$ly s t ! heat may be ev5ly di/ribut$ ?r\gh\t ! :ole ( its volume4 ,! "t all[$ = ! cook+ ( br[n r\x _c be precisely det]m9$1 z x dep5ds ^u ! degree ( heat employ$4 ,! m int5se ! latt]1 ! spe$i] w be ! cook+1 :ile ! /irr+ w ( necessity be m rapid4 ,br[n r\x is kn[n to be cook$ :5 x has acquir$ a f9e1 light br[n col\r1 & :5 x exudes a sc5t resembl+ t ( ! hazel-nut1 *>act]i/ic ( bak$ fl\r4 ,x is v important t br[n r\x %\ld n be cook$ too rapidly4 ,z a matt] ( fact1 among ! v>i\s con/itu5t elem5ts ( fl\r1 ! />* alone acts z ! coh]+ pr9ciple4 ,?is />* is conta9$ 9 little cells1 :i* tightly con/ra9 x1 b :i* are suffici5tly por\s to p]mit ! p]colation ( liquid & fatty sub/ances4 ,"u ! influ5ce ( mod]ate heat & ! infilt]$ butt]1 ! cells bur/ ?r\gh ! swell+ ( ! />*1 & ! latt] !reupon completely comb9es ) ! butt] to =m a mass capable ( absorb+ six times its own weight ( liquid :5 cook$4 ,:5 ! cook+ takes place ) a v high initial heat ! />* gets burn$ )9 its %rivell$ cells1 & swell+ is !n possible only 9 ^? p>ts :i* h be5 lea/ burn$4 ,! coh]+ pr9ciple is ?us de/roy$1 & d\ble or treble ! quantity ( r\x becomes necess>y 9 ord] to obta9 ! requir$ consi/5cy4 ,b ?is excess ( r\x 9 ! sauce *okes x up )\t b9d+ x1 & prev5ts x f despumat+ or becom+ cle>4 ,at ! same "t1 ! cellulose & ! burnt />* l5d a bitt]ness to ! sauce ( :i* no subsequ5t treatm5t c rid x4 ,f ! above x foll[s t1 />* be+ ! only "o f among ! diff]5t con/itu5ts ( fl\r :i* really effects ! coh]5ce ( sauces1 !re w\ld be consid]able advantage 9 prep>+ r\x ei!r f a pure =m ( x1 or f sub/ances ) k9dr$ prop]ties1 su* z fecula1 arr[-root1 c4 ,x is only habit t causes fl\r to be /ill us$ z ! coh]+ elem5t ( r\x1 &1 inde$1 ! h\r is n s f> di/ant :5 ! advantages ( ! *anges ,i propose w be bett] und]/ood--*anges :i* h be5 already recomm5d$ by ,favre 9 8 diction>y4 ,) a r\x well made f ! pure/ />*--9 :i* case ! volume ( />* & butt] w\ld equal ab\t half t ( ! fl\r & butt] ( ! old me?od--& ) /rong & succul5t br[n /ock1 a ,spani% sauce or ,espagnole may be made 9 "o h\r4 ,& ?is sauce w be cle>]1 m brilliant1 & bett] ?an t ( ! old processes1 :i* ne$$ ?ree days at lea/ to despumate4 #bj--,,pale ,,r\x ,! quantities are ! same z = br[n r\x1 b cook+ mu/ cease z soon z ! col\r ( ! r\x beg9s to *ange1 & be=e ! appe>ance ( any col\r+ :atsoev]4 ,! obs]vations ,i made relative to br[n r\x1 conc]n+ ! coh]+ elem5t1 apply also to pale r\x4 #ba--,,:ite ,,r\x ,same quantities z = br[n & pale r\x1 b ! "t ( cook+ is limit$ to a few m9utes1 z x is only ne$ful1 9 ?is case1 to d away ) ! disagreeable ta/e ( raw fl\r :i* is typical ( ^? sauces ^: r\x has n be5 suffici5tly cook$4 #bb--;,,br[n ,,sauce ,,or ,,espagnole ,quantities ,requir$ = ,f\r ,qu>ts4--,"o lb4 ( br[n r\x dissolv$ 9 a tall1 ?ick saucepan ) six qu>ts ( br[n /ock or e/\ffade4 ,put ! saucepan on an op5 fire1 & /ir ! sauce ) a spatula or a :isk1 & d n leave x until x beg9s to boil4 ,!n remove ! spatula1 & put ! saucepan on a corn] ( ! fire1 lett+ x lean slightly to "o side ) ! help ( a w$ge1 s t boil+ may only take place at "o po9t1 & t ! in]t pr9ciples ?r[n out by ! sauce dur+ despumation may accumulate high up 9 ! saucepan1 :5ce !y c be easily remov$ z !y collect4 ,x is advisable dur+ despumation to *ange saucepans twice or ev5 ?ree times1 /ra9+ e "t1 & add+ a qu>t ( br[n /ock to replace :at has evaporat$4 ,at l5g?1 :5 ! sauce beg9s to get light]1 & ab\t two h\rs be=e f9ally /ra9+ x1 two lbs4 ( fre% tomatoes1 r\ghly cut up1 %\ld be add$1 or an equival5t quantity ( tomato pure1 & ab\t "o lb4 ( ,mirepoix1 prep>$ accord+ to ,=mula ,no4 #bbh4 ,! sauce is !n r$uc$ s z to measure f\r qu>ts :5 /ra9$1 aft] :i* x is p\r$ into a wide ture51 & mu/ be kept 9 motion until q cool le/ a sk9 %\ld =m on its surface4 ,! "t requir$ = ! despumation ( an ,espagnole v>ies accord+ to ! quality ( ! /ock & r\x4 ,we saw above t "o h\r suffic$ = a conc5trat$ /ock & />* r\x1 9 :i* case ! ,mirepoix & ! tomato are ins]t$ f ! fir/4 ,b mu* m "t is requir$ if "o is deal+ ) a r\x ^: base is fl\r4 ,9 ! latt] case six h\rs %\ld be all[$1 provid$ "o h excell5t /ock & well-made r\x4 ,m (t5 ?an n ?is "w is done 9 two /ages1 ?us3 aft] hav+ despumat$ ! ,espagnole = six or eight h\rs ! fir/ day1 x is put on ! fire ! next day ) half its volume ( /ock1 & x is left to despumate a few h\rs m be=e x is f9ally /ra9$4 ,summ+ up my op9ion on ?is subject1 ,i c only give my colleagues ! foll[+ advice1 bas$ ^u long exp]i5ce3-- #a4 ,only use /rong1 cle> /ock ) a decid$ ta/e4 #b4 ,be scrupul\sly c>eful ( ! r\x1 h[ev] x may be made4 ,by foll[+ ^! two rules1 a cle>1 brilliant1 & consi/5t ,espagnole w always be obta9$ 9 a fairly %ort "t4 #bc--;,,half ,,glaze ,?is is ! ,espagnole sauce1 hav+ rea*$ ! limit ( p]fection by f9al despumation4 ,x is obta9$ by r$uc+ "o qu>t ( ,espagnole & "o qu>t ( fir/-class br[n /ock until its volume is r$uc$ to n9e-t5?s ( a qu>t4 ,x is !n /ra9$ into a ba9-m>ie ( conv5i5t dim5sions1 & x is f9i%$1 away f ! fire1 ) "o-t5? ( a qu>t ( excell5t %]ry4 ,cov] ! ba9-m>ie1 or slightly butt] ! top to avoid ! =mation ( a sk94 ,?is sauce is ! base ( all ! small] br[n sauces4 #bd--,,l5t5 ,,espagnole ,practical m5 are n agre$ z to ! ne$ ( ,l5t5 ,espagnole4 ,! ord9>y ,espagnole be+ really a neutral sauce 9 flav\r1 x is q simple to give x ! necess>y flav\r by ! addition ( ! requir$ quantity ( fi% fumet4 ,x is only1 !re=e1 :5 "o wi%es to con=m ) ! dem&s ( a g5u9e ,l5t sauce t a fi% ,espagnole is ne$$4 ,&1 c]ta9ly 9 ?is case1 no?+ c take its place4 ,! prep>ation ( ?is ,espagnole does n diff] f t ( ! ord9>y k9d1 except t ! bacon is replac$ by mu%room p>+s 9 ! ,mirepoix1 & t ! sauce mu/ be despumat$ = only "o h\r4 ,?is sauce takes ! place ( ! ord9>y ,espagnole1 = ,l5t5 prep>ations1 9 e case :]e ! latt] is g5]ally us$1 9 ,grat9s1 9 ! ,g5evoise sauce1 c4 #be--,,ord9>y ,,vel\t ,,sauce ,quantities ,requir$ = ,f\r ,qu>ts4--,"o lb4 ( pale r\x 7,=mula #bj71 five qu>ts ( :ite veal /ock 7,=mula #aj74 ,dissolve ! r\x 9 ! cold :ite veal /ock & put ! saucepan conta9+ ?is mixture on an op5 fire1 /irr+ ! sauce ) a spatula or :isk1 s z to avoid its burn+ at ! bottom4 ,add "o oz4 ( table-salt1 a p9* ( nutmeg & :ite p[d]$ pepp]1 toge!r ) "o-qu>t] lb4 ( nice :ite mu%room p>+s1 if ^! are h&y4 ,n[ boil & move to a corn] ( ! fire to despumate sl[ly = "o & a half h\rs1 at ! same "t obs]v+ ! precautions advis$ = ord9>y ,espagnole 7,=mula #bb74 ,/ra9 ?r\gh musl9 into a small] saucepan1 add "o p9t ( :ite /ock1 & despumate = ano!r half h\r4 ,/ra9 x aga9 ?r\gh a tammy or a sieve into a wide ture51 & keep mov+ x ) a spatula until x is q cold4 ,i am n p>tial to g>ni%+ ,vel\t ,sauce ) c>rots1 an onion ) a clove /uck into x1 & a faggot1 z _m d4 ,! /ock %\ld be suffici5tly fragrant ( itself1 )\t requir+ ! addition ( any?+ beyond ! usual condim5ts4 ,! only exception ,i %\ld make w\ld be = mu%room p>+s1 ev5 ?\gh x is pref]able1 :5 possible1 to replace ^! by mu%room liquor4 ,b ?is is always sc>ce 9 kit*5s :]e x is us$ = o!r purposes2 :]e=e x is (t5 imp]ative to h rec\rse to p>+s 9 its /ead4 ,! latt] may n1 h[ev]1 be add$ to ! /ock itself1 z !y w\ld black5 x2 h5ce ,i advise _! addition to ! ,vel\t dur+ its prep>ation4 #bf--,,vel\t ,,de ,,volaille ,?is is id5tical ) ord9>y ,vel\t1 except t in/ead ( hav+ :ite veal /ock = its liquor1 x is dilut$ ) :ite p\ltry /ock4 ,! mode ( proc$ure & ! "t all[$ = cook+ are ! same4 #bf;a--,,fi% ,,vel\t ,vel\t is ! base ( v>i\s fi% sauces ^: recipes w be giv5 9 ,"p ,,ii4 ,prep>e x 9 precisely ! same way z p\ltry vel\t1 b in/ead ( us+ p\ltry /ock1 use v cle> fi% fumet1 & let x despumate = tw5ty m9utes only4 7,see fi% fumet ,no4 #aa47 #bg--;,,allem&e ,,sauce ,,or ,,?ick5$ ,,vel\t ,allem&e ,sauce is n1 /rictly speak+1 a basic sauce4 ,h[ev]1 x is s (t5 resort$ to 9 ! prep>ation ( o!r sauces t ,i ?9k x necess>y to give x aft] ! ,vel\ts1 f :i* x is d]iv$4 ,quantities ,requir$ = ,"o ,qu>t4 ,! yolks ( #e eggs4 #a p9t ( cold :ite /ock4 #a qu>t ( ,vel\t1 well despumat$4 ! juice ( a lemon4 p9t ( mu%room liquor4 ,mode ( ,proc$ure4--,put ! v>i\s +r$i5ts 9 a ?ick-bottom$ saut-pan & mix !m c>efully4 ,!n put ! pan on an op5 fire1 & /ir ! sauce ) a metal spatula1 le/ x burn at ! bottom4 ,:5 ! sauce has be5 r$uc$ to ab\t "o qu>t1 add "o-?ird p9t ( fre% cream to x1 & r$uce fur!r = a few m9utes4 ,x %\ld !n be pass$ ?r\gh a f9e /ra9] into a ture5 & kept mov+ until q cold4 ,prep>$ ?us1 ! ,allem&e ,sauce is ready = ! prep>ation ( ! small] sauces4 ,butt] mu/ only be add$ at ! v la/ mom5t1 = if x 7 butt]$ any e>li] x w\ld mo/ surely turn4 ,! same injunction holds good ) ?is sauce :5 x is to be s]v$ 9 its orig9al /ate2 x %\ld !n receive a small addition ( cream1 & be butt]$ s t x may atta9 its requir$ delicacy2 b ?is addition ( butt] & cream ought only to be made at ! la/ mom5t1 & away f ! fire4 ,:5 a sauce ?ick5$ ) egg yolks has any fat sub/ance add$ to x1 x _c be expos$ to a high] temp]ature ?an #adj degrees ,fahr5heit )\t risk+ decomposition4 #bh--;,b,,*amel ,,sauce ,quantities ,requir$ = ,f\r ,qu>ts4 #a lb4 ( :ite r\x4 #d qu>ts ( boil+ milk4 lb4 ( lean veal4 oz4 ( salt1 #a p9* ( mignonette1 & grat$ nutmeg1 & #a small sprig ( ?yme4 #a m9c$ onion4 ,prep>ation4--,p\r ! boil+ milk on ! r\x1 :i* %\ld be almo/ cold1 & :isk x well s z to avoid lumps4 ,let x boil1 !n cook on ! side ( ! fire4 ,mean:ile ! lean veal %\ld h be5 cut into small cubes1 & fri$ ) butt] 9 a saucepan1 toge!r ) ! m9c$ onion4 ,:5 ! veal has /iff5$ )\t becom+ col\r$1 x is add$ to ! ,b*amel1 toge!r ) salt & ! o!r aromatics4 ,let ! sauce boil sl[ly = ab\t "o h\r 9 all1 & !n pass x ?r\gh a tammy into a ture52 butt] ! top1 le/ a cru/ %\ld =m4 ,:5 ,b*amel is int5d$ = ,l5t5 prep>ations1 ! veal mu/ be omitt$4 ,!re is ano!r way ( mak+ ! sauce4 ,aft] hav+ boil$ ! milk1 ! season+ & aromatics %\ld be add$2 ! saucepan is !n cov]$ & plac$ on a corn] ( ! /ove1 s z to ensure a ?or\gh infusion4 ,! boil+ milk mu/ n[ be p\r$ on to ! r\x :i* has be5 sep>ately prep>$1 & ! sauce %\ld !n cook = "o qu>t] ( an h\r only4 #bi--,,tomato ,,sauce ,quantities ,requir$ = ,f\r ,qu>ts4 #e oz4 ( salt$ brea/ ( pork1 r fat4 #f oz4 ( c>rots cut into cubes4 #f oz4 ( onions cut into cubes4 #a bay leaf & #a small sprig ( ?yme4 #e oz4 ( fl\r4 #b oz4 ( butt]1 oz4 ( salt1 #a oz4 ( sug>1 a p9* ( pepp]4 #aj lbs4 ( raw tomatoes or #d qu>ts ( same1 ma%$4 #b qu>ts ( :ite /ock4 ,prep>ation4--,fry ! pork ) ! butt] 9 a tall1 ?ick-bottom$ saucepan4 ,:5 ! pork is ne>ly melt$1 add ! c>rots1 onions1 & aromatics4 ,cook & /ir ! vegetables1 !n add ! fl\r1 :i* %\ld be all[$ to cook until x beg9s to br[n4 ,n[ put 9 ! tomatoes & :ite /ock1 mix ! :ole well1 & set to boil on an op5 fire4 ,at ?is po9t add ! season+ & a cru%$ clove ( g>lic1 cov] ! saucepan1 & place 9 a mod]ate ov51 :]e x may cook = "o & "o-half h\rs4 ,at ! end ( ?is "t ! sauce %\ld be pass$ ?r\gh a sieve or tammy1 & x %\ld boil :ile be+ /irr$4 ,f9ally1 p\r x into a ture51 & butt] its surface to avoid ! =mation ( a sk94 ,rem>ks4--,a pure ( tomatoes is also us$ 9 cook]y2 x is prep>$ 9 precisely ! same fa%ion1 except t ! fl\r is omitt$ & only "o p9t ( :ite /ock is add$4 #cj--;,,holl&aise ,,sauce ,quantities ,requir$ = ,"o ,qu>t4--,"o & "o-half lbs4 ( butt]1 ! yolks ( six eggs1 "o p9* ( mignonette pepp] & "o-qu>t] oz4 ( salt1 ?ree tablespoonfuls ( good v9eg>4 ,prep>ation4--,put ! salt1 ! mignonette1 ! v9eg>1 & z mu* wat] 9 a small saucepan1 & r$uce by ?ree-qu>t]s on ! fire4 ,move ! saucepan to a corn] ( ! fire or into a ba9-m>ie1 & add a spoonful ( fre% wat] & ! yolks4 ,"w ! :ole ) a :isk until ! yolks ?ick5 & h ! consi/5ce ( cream4 ,!n remove ! saucepan to a tepid place & gradually p\r ! butt] on ! yolks :ile briskly /irr+ ! sauce4 ,:5 ! butt] is absorb$1 ! sauce ought to be ?ick & firm4 ,x is br\ght to ! correct consi/5ce ) a little wat]1 :i* also light5s x slightly1 b ! addition ( wat] is optional4 ,! sauce is complet$ by a drop ( lemon juice1 & x is rubb$ ?r\gh a tammy4 ,rem>ks4--,! consi/5ce ( sauces ^: processes are id5tical ) ^? ( ! ,holl&aise may be v>i$ at w2 = in/ance1 ! numb] ( yolks may be increas$ if a v ?ick sauce is desir$1 & x may be less5$ 9 ! rev]se case4 ,also simil> results may be obta9$ by cook+ ! eggs ei!r m or less4 ,z a rule1 if a ?ick sauce be requir$1 ! yolks ought to be well cook$ & ! sauce kept almo/ cold 9 ! mak+4 ,exp]i5ce alone--! fruit ( long practice--c tea* ! v>i\s devices :i* enable ! skill$ work] to obta9 diff]5t results f ! same k9d & quality ( mat]ial4 ,,*apt] ,,iii ,! ,small ,comp\nd ,sauces ,rem>ks4--,9 ord] t ! classification ( ! small sauces %\ld be cle> & me?odical1 ,i divide !m into ?ree p>ts4 ,! fir/ "p includes ! small br[n sauces2 ! second deals ) ! small :ite sauces & ^? suit$ to ?is "p ( ! classification2 :ile ! ?ird is conc]n$ ) ! ,engli% sauces4 ,! ,small ,br[n ,sauces #ca--,,sauce ,,big>rade ,?is sauce is pr9cipally us$ to accompany brais$ & pol$ duckl+s4 ,9 ! fir/ case1 ! duckl+'s brais+ /ock1 be+ ?ick5$1 con/itutes a sauce4 ,9 ! second case1 ! /ock is cle>1 & ! proc$ure 9 bo? cases is z foll[s3-- #a4 ,aft] hav+ /ra9$ ! brais+ sauce1 completely remove its grease1 & r$uce x until x is v d5se4 ,/ra9 x once m ?r\gh musl91 twi/+ ! latt]2 !n1 9 ord] to br+ ! sauce to its normal consi/5ce1 add ! juice ( six oranges & "o lemon p] qu>t ( sauce4 ,f9i% ) a small piece ( lemon & orange r9d cut regul>ly & f9ely1 ,juli5ne-fa%ion1 & scald$ = five m9utes4 #b4 ,/ra9 ! pol+ /ock1 = duckl+s or wild ducks1 ?r\gh l952 entirely remove ! grease1 & add f\r pieces ( c>amel sug> dissolv$ 9 "o tablespoonful ( v9eg> p] "o-half po9t ( /ock1 ! juice ( ! oranges & ! lemon & ! ,juli5ne ( r9ds1 z = ! brais$-duckl+s sauce indicat$ above4 #cb--,,sauce ,,bordelaise ,put into a vegetable-pan two oz4 ( v f9ely m9c$ %allots1 "o-half p9t ( good r$ w9e1 a p9* ( mignonette pepp]1 & bits ( ?yme & bay4 ,r$uce ! w9e by ?ree-qu>t]s1 & add "o-half p9t ( half-glaze4 ,keep ! sauce simm]+ = half an h\r2 despumate x f "t to "t1 & /ra9 x ?r\gh l95 or a sieve4 ,:5 di%+ x up1 f9i% x ) two tablespoonfuls ( dissolv$ meat glaze1 a few drops ( lemon-juice1 & f\r oz4 ( beef-m>r[1 cut into slices or cubes & poa*$ 9 slightly salt$ boil+ wat]4 ,?is sauce may be butt]$ to ! ext5t ( ab\t ?ree oz4 p] p9t1 :i* makes x smoo!r1 b less cle>4 ,x is especially suitable = grill$ but*]'s meat4 #cc--;,,*asseur ,,sauce 7,esc(fi]'s ,me?od7 ,peel & m9ce six m$ium-siz$ mu%rooms4 ,heat "o-half oz4 ( butt] & z mu* olive oil 9 a vegetable-pan2 put 9 ! mu%rooms1 & fry ! latt] quickly until !y are slightly br[n$4 ,n[ add a c(feespoonful ( m9c$ %allots1 & imm$iately remove half ! butt]2 p\r "o-half p9t ( :ite w9e & "o glass ( liqueur br&y into ! /ewpan2 r$uce ?is liquid to half1 & f9i% ! sauce )3 "o-half p9t ( half-glaze1 "o-qu>t] p9t ( tomato sauce1 & "o tablespoonful ( meat-glaze4 ,set to boil = five m9utes m1 & complete ) a teaspoonful ( *opp$ p>sley4 #cd--;,,br[n ,,*aud-,,froid ,,sauce ,put "o qu>t ( half-glaze into a saut-pan ) "o-fif? p9t ( truffle ess5ce4 ,put ! pan on an op5 fire1 & r$uce its cont5ts2 :ile mak+ same add to ! sauce1 9 small quantities at a "t1 "o & "o-half p9ts ( jelly4 ,! degree ( r$uction 9 ?is sauce is a good ?ird1 b1 to be q c]ta91 a te/ ( its consi/5ce may be made by all[+ x to cool a little4 ,aft] ! r$uction1 c>efully ta/e1 & rectify ! season+ if necess>y2 mix a little ,madeira or ,port ) ! sauce1 away f ! fire1 & /ra9 ?r\gh musl9 or1 pref]ably1 ?r\gh a ,v5etian-hair sieve4 ,/ir ! sauce n[ & !n :ile x cools1 until x is suffici5tly liquid1 & at ! same "t consi/5t en\gh1 to coat imm]s$ solids ev5ly ) a film ( sauce4 ,its use w be expla9$ among ! =mul ( ! diff]5t k9ds ( ,*aud-froids4 #ce--,,v>ieties ,,( ,,! ,,*aud-,,froid ,,sauce ,= ,ducks4--,prep>e ! sauce z above1 add+ to x 7= ! prescrib$ quantity7 "o-half p9t ( duck fumet obta9$ f ! c>cases & rema9s ( roa/ duckl+1 & f9i% x1 away f ! fire1 ) ! juice ( f\r oranges & a heap$ tablespoonful ( orange r9d1 cut f9ely1 ,juli5ne-fa%ion1 & scald$ = five m9utes4 ,= ,fea!r$ ,game4--,treat ! ,*aud-,froid sauce z indicat$ 9 ,no4 #cd1 add+ "o-half p9t ( ! fumet ( ! game con/itut+ ! di% 9 ord] to l5d x t game's *>act]i/ic ta/e4 ,obs]ve ! same precaution = ! cool+4 ,= ,fi%4--,proce$ z 9 ,no4 #cd1 b 7#a7 sub/itute ! ,espagnole ( fi% = ! half glaze2 7#b7 int5sify ! fir/ ,espagnole ) "o-half p9t ( v cle> fi% ess5ce2 7#c7 use ,l5t5 jelly in/ead ( meat jelly4 ,rem>ks ^u ! ,use ( ,*aud-,froid ,sauces4--,! *aud-froid sauce may be prep>$ be=eh&1 & :5 x is want$ x ne$ only be g5tly melt$ )\t heat+ x too mu*4 ,x ought simply to be made suffici5tly liquid to give a good coat+ to sub/ances imm]s$ 9 x4 #cf--;,,devill$ ,,sauce ,put 9 a vegetable pan two oz4 ( slic$ %allots & "o-?ird p9t ( :ite w9e4 ,r$uce ! latt] to two-?irds1 add "o-half p9t ( half-glaze1 r$uce to two-?irds1 season /rongly ) cay5ne pepp]1 & /ra9 ?r\gh musl94 ,?is sauce may be s]v$ ) grill$ f[ls or pigeons4 ,x also =ms an excell5t accompanim5t to re-di%$ meat :i* ne$s a spicy sauce4 #cg--8;,,esc(fi]0 ,,devill$ ,,sauce ,?is sauce1 :i* may be b\ght ready-made1 is admirably fitt$ to accompany grill$ fi% & grills 9 g5]al4 ,9 ord] to make x ready1 all t is ne$$ is to add its own volume ( fre% butt] to x1 ! latt] be+ previ\sly well s(t5$ s z to ensure its p]fect mixture ) ! sauce4 #ch--;,,g5evoise ,,sauce ,heat two oz4 ( butt] 9 a /ewpan2 ins]t "o lb4 ( ,mirepoix 7,no4 #bbh7 )\t bacon4 ,slightly br[n1 add two lbs4 ( head ( salmon & rema9s or bones ( fi%1 & /ew ) lid on = tw5ty m9utes4 ,let ! /ewpan lean slightly to "o side1 s t ! butt] may be dra9$2 moi/5 ) "o bottle ( excell5t r$ w9e2 r$uce ! latt] by half2 add "o p9t ( ,l5t5 ,espagnole1 & all[ to cook g5tly = half an h\r4 ,rub ! sauce ?r\gh a sieve1 press+ x s z to extract all ! ess5ce4 ,let x re/ a:ile2 c>efully remove ! fat :i* has ris5 to ! surface1 & add "o liqueur-glass ( burnt br&y1 "o-half p9t ( r$ w9e1 & z mu* fi% fumet4 ,boil aga91 !n move /ewpan to ! side ( fire to despumate = "o & "o-half h\rs4 ,frequ5tly remove :at ! ebullition causes to rise to ! surface1 ?is second p]iod ( cook+ be+ only to ensure ! purification ( ! sauce4 ,if ! ebullition has be5 well effect$1 ! sauce %\ld rea* ! prop] degree ( r$uction & despumation at ! same mom5t ( "t4 ,x is !n /ra9$ ?r\gh musl9 or tammy1 & x is f9i%$ at ! la/ m9ute ) a few drops ( an*ovy ess5ce & f\r oz4 ( butt] p] qu>t ( sauce4 ,n4,b4--,! ,g5evoise ,sauce1 l all r$-w9e sauces1 may be s]v$ )\t be+ butt]$4 ,x is ?us cle>] & m sightly 9 col\r1 b ! addition ( butt] 9 small quantities makes x mell[] & m palatable4 #ch;a--,,rem>ks ,,on ,,r$-,,w9e ,,sauces ,9 ! g5]al rep]tory ( cook+ we also h1 9 ! way ( r$-w9e sauces1 ! 8,b\rguignonne10 8,matelote10 & 8,r$-,w9e0 sauces1 :i* are closely alli$ to ! 8,g5evoise10 & only diff] f x 9 details ( proc$ure4 ,! 8,b\rguignonne0 ,sauce is compos$ ( r$-w9e accompani$ by aromatics1 & r$uc$ by half4 ,9 accordance ) ord9>y pr9ciples1 x is ?ick5$ by means ( ?ree oz4 ( mani$ butt] p] qu>t ( r$uc$ w9e4 ,?is sauce is butt]$ ) f\r oz4 ( butt] p] qu>t1 & is especially reg>d$ z a dome/ic prep>ation = poa*$1 m\ld$1 & h>d-boil$ eggs4 8,matelote0 ,sauce is made f ,c\rt-b\illon1 ) r$ w9e :i* has be5 us$ = cook+ fi%4 ,?is ,c\rt-b\illon1 ) ! mu%room p>+s add$1 is r$uc$ by two-?irds1 & is ?ick5$ ) "o p9t ( ,l5t5 ,espagnole p] p9t ( ! r$uc$ ,c\rt-b\illon4 ,?is sauce %\ld be r$uc$ by a ?ird1 /ra9$ ?r\gh a tammy1 & f9i%$ by means ( two oz4 ( butt] & a little cay5ne p] p9t ( sauce4 ,! ,r$-,w9e ,sauce resembles ! two prec$+ ones 9 s f> z x conta9s mirepoix br[n$ 9 butt] & dilut$ ) r$ w9e4 ,! w9e is r$uc$ by half1 ?ick5$ by a p9t ( ,l5t5 ,espagnole p] p9t ( ! r$uction1 & ! sauce is despumat$ = ab\t tw5ty m9utes4 ,x is /ra9$ ?r\gh a tammy1 & f9i%$1 :5 ready1 by a few drops ( an*ovy ess5ce1 a little cay5ne1 & two oz4 ( butt] p] p9t ( sauce4 #ci--;,,gr&-,,v5eur ,,sauce ,take "o p9t ( ,poivrade ,sauce 7,no4 #di7 & boil x1 add+ "o p9t ( game /ock to keep x light2 r$uce ! sauce by a good ?ird2 remove x f ! fire1 & add f\r tablespoonfuls ( r$-currant jelly4 ,:5 ! latt] is well dissolv$1 complete ! sauce by "o-qu>t] p9t ( cream p] p9t ( sauce4 ,?is sauce is ! prop] accompanim5t = jo9ts ( v5ison4 #dj--;,,italian ,,sauce ,ord9>y ,italian ,sauce4--,put into a /ewpan six tablespoonfuls ( ,duxelles 7see ,no4 #bbc71 two oz4 ( v lean1 cook$ ham1 cut v f9ely1 brunoise-fa%ion1 & "o p9t ( half-glaze tomate4 ,boil = t5 m9utes1 & complete1 at ! mom5t ( di%+ up1 ) "o teaspoonful ( p>sley1 *]vil1 & t>ragon1 m9c$ & mix$4 ,l5t5 ,italian ,sauce4--,same prep>ation1 only 7#a7 omit ! ,ham1 & 7#b7 sub/itute ,l5t ,espagnole 7comb9$ ) fi% fumet made f ! fi% = :i* ! sauce is int5d$7 = half glaze ) tomatoes4 #da--,,?ick5$ ,,gravy ,boil "o p9t ( p\ltry or veal /ock 7accord+ to ! nature ( ! di% ! gravy is int5d$ =74 ,?ick5 ?is sauce by means ( ?ree-qu>t]s oz4 ( fecula1 dilut$ cold1 ) a little wat] or gravy1 & p\r ?is leason into ! boil+ gravy1 be+ c>eful to /ir briskly4 ,! ?ick5$ gravy ) ! veal-/ock base is us$ = *oice/ pieces ( but*]'s meat2 t ) a p\ltry-/ock base is = fillets ( p\ltry4 #db--,,veal ,,gravy ,,tomat ,add to "o p9t ( veal /ock two oz4 ( pure & "o-qu>t] p9t ( tomato juice1 & r$uce by a fif?4 ,/ra9 ! gravy ?r\gh l954 ,?is gravy is = but*]'s meat4 #dc--,,lyonnaise ,,sauce ,f9ely m9ce two oz4 ( onions & br[n !m slightly 9 two oz4 ( butt]4 ,moi/5 ) "o-qu>t] p9t ( :ite w9e & z mu* v9eg>2 almo/ entirely r$uce ! liquid2 add "o & "o-half p9ts ( cle> half-glaze1 & set to cook sl[ly = half an h\r4 ,rub ! sauce ?r\gh a tammy4 ,n4,b4--,! onion may be left 9 ! sauce or n1 accord+ to ! prep>ation = :i* x is int5d$ & ! ta/e ( ! consum]4 #dd--,,madeira ,,sauce ,put "o & "o-half p9ts ( half-glaze into a saut-pan1 & r$uce x on a brisk fire to a /iff consi/5ce4 ,:5 x rea*es ?is po9t1 take x (f ! fire & add "o-fif? p9t ( ,madeira to x1 :i* br+s x back to its normal consi/5ce4 ,/ra9 ?r\gh a tammy1 & keep x w>m )\t all[+ x to boil4 #de--,,m>r[ ,,sauce ,foll[ ! proportions z indicat$ "u 8,sauce ,bordelaise0 7,no4 #cb7 = ! necess>y quantity ( ?is sauce1 ! ,m>r[ ,sauce be+ only a v>iety ( ! ,bordelaise4 ,f9i% x ) six oz4 p] qu>t ( beef m>r[1 cut into cubes1 poa*$ & well dra9$1 & "o teaspoonful ( *opp$ p>sley1 scald$ = a second4 ,if ! sauce is to accompany vegetables1 f9i% x1 away f ! fire1 ) ?ree oz4 ( butt]1 & !n add ! cubes ( m>r[ & ! p>sley4 #df--,,pignons ,,sauce ,take ! necess>y am\nt ( ,poivrade ,sauce prep>$ accord+ to ,=mula ,no4 #di1 & let x boil4 ,n[1 = "o p9t ( sauce1 prep>e an infusion ( junip] b]ries1 ) "o-qu>t] p9t ( wat] & two oz4 ( concass$ b]ries2 "o oz4 ( grill$ fir-apple k]nels1 & "o oz4 ( rais9s1 /on$ & wa%$1 & left to soak 9 tepid wat] = ab\t an h\r4 ,f9i% ! sauce1 :5 di%+ up1 by add+ ! infusion ( junip] b]ries /ra9$ ?r\gh l951 ! grill$ k]nels1 ! soak$ rais9s1 & "o-eigh? p9t ( ,madeira w9e4 ,?is sauce is specially suit$ to jo9ts ( v5ison4 #dg--,p,,rigueux ,,sauce ,prep>e a 8,sauce ,madre0 z expla9$ 9 ,no4 #dd1 & add to ! half-glaze1 to be r$uc$1 half its volume ( v /rong veal /ock1 & keep x a little d5s] ?an usual4 ,f9i% ?is sauce by add+ "o-six? p9t ( truffle ess5ce & ?ree oz4 ( *opp$ truffles p] qu>t ( ,madeira ,sauce4 ,x is us$ = num]\s small entres1 timbales1 hot pts1 c4 #dh--,,piquante ,,sauce ,put into a vegetable pan two oz4 ( m9c$ %allots1 "o-qu>t] p9t ( v9eg>1 & z mu* :ite w9e4 ,r$uce ! liquid by a good half1 & add "o p9t ( half-glaze2 set ! sauce to boil1 & despumate x = half an h\r4 ,at ! la/ mom5t f9i% x1 away f ! fire1 ) two oz4 ( gh]k9s1 "o oz4 ( cap]s1 & a teaspoonful ( *]vil1 p>sley1 & t>ragon1 mix$2 all ! +r$i5ts to be f9ely *opp$4 ,?is sauce g5]ally accompanies grill$ or boil$ pork1 & cold meat re-di%$ & m9c$ :i* ne$s spicy flav\r+4 #di--,,ord9>y ,,poivrade ,,sauce #a4 ,heat two oz4 ( butt] 9 a /ewpan1 & ins]t "o lb4 ( raw ,mirepoix 7,no4 #bbh74 ,fry ! vegetables until !y are well br[n$2 moi/5 ) "o-qu>t] p9t ( v9eg> & "o-half p9t ( ,m>9ade 7,=mula #afi72 r$uce to two-?irds2 add "o p9t ( ,espagnole ,sauce1 & cook = ?ree-qu>t]s ( an h\r4 ,t5 m9utes be=e /ra9+ ! sauce1 put 9 a few cru%$ pepp]corns4 ,if ! pepp] 7 put 9 ! sauce e>li]1 x might make x bitt]4 #b4 ,pass ! sauce ?r\gh a /ra9]1 press+ ! aromatics2 add a fur!r "o-half p9t ( ,m>9ade1 & despumate = "o-qu>t] ( an h\r1 keep+ x simm]+ ! :ile4 ,/ra9 aga9 ?r\gh tammy1 & f9i% ! sauce1 :5 ready = di%+1 ) two oz4 ( butt]4 ,?is sauce is suitable = jo9ts m>9ad$ or n4 #ej--,,poivrade ,,sauce ,,= ,,v5ison ,fry1 ) two oz4 ( butt] & two oz4 ( oil1 "o lb4 ( raw ,mirepoix 7,no4 #bbh7 to :i* are add$ f\r lbs4 ( well-brok5 bones & gr\nd-game trimm+s4 ,:5 ! :ole is well br[n$1 dra9 ! grease away1 & dilute ) "o p9t ( v9eg> & "o p9t ( :ite w9e4 ,r$uce ?is liquid by ?ree-qu>t]s1 !n add ?ree qu>ts ( game /ock & a qu>t ( ,espagnole ,sauce4 ,boil1 cov] ! saucepan1 & put into a mod]ate ov51 :]e x %\ld /ay = at lea/ ?ree h\rs4 ,at ! end ( ?is "t take out ! saucepan & p\r its cont5ts into a f9e sieve plac$ ov] a ture52 press ! rema9s s z to expel all ! sauce !y hold1 & p\r ! sauce into a tall1 ?ick saucepan4 ,add en\gh game /ock & ,m>9ade1 mix$ 9 equal p>ts1 to produce ?ree qu>ts 9 all ( sauce1 & g5tly r$uce ! latt] :ile despumat+ x4 ,z x dim9i%es 9 volume1 x %\ld be pass$ ?r\gh musl9 into small] saucepans1 & ! r$uction %\ld be /opp$ :5 only a qu>t ( sauce rema9s4 ,n4,b4--,?is sauce1 l r$-w9e sauces1 may be s]v$ z x /&s4 ,x is brilliant1 cle>1 & p]haps m sightly ?us1 b ! addition ( a c]ta9 quantity ( butt] 7f\r oz4 p] qu>t7 makes x p]fectly mell[1 & admirably completes its fragrance4 #ea--,,prov5,,ale ,,sauce ,peel1 remove ! se$s1 press & concass twelve m$ium tomatoes4 ,heat 9 a saut-pan "o-fif? p9t ( oil1 until x beg9s to smoke a little2 ins]t ! tomatoes season$ ) pepp] & salt2 add a cru%$ g>lic clove1 a p9* ( p[d]$ sug>1 "o teaspoonful ( *opp$ p>sley1 & all[ to melt g5tly = half an h\r4 ,9 reality1 true ,prov5ale is no?+ b a f9e fondue ( tomatoes ) g>lic4 #eb--,,rob]t ,,sauce ,f9ely m9ce a l>ge onion & put x into a /ewpan ) butt]4 ,fry ! onion g5tly & )\t lett+ x acquire any col\r4 ,dilute ) "o-?ird p9t ( :ite w9e1 r$uce ! latt] by "o-?ird1 add "o p9t ( half-glaze1 & leave to simm] = tw5ty m9utes4 ,:5 di%+ up1 f9i% ! sauce ) "o tablespoonful ( meat glaze1 "o teaspoonful ( mu/>d1 & "o p9* ( p[d]$ sug>4 ,if1 :5 f9i%$1 ! sauce has to wait1 x %\ld be kept w>m 9 a ba9-m>ie1 z x mu/ n boil aga94 ,?is sauce--( a spicy flav\r--is be/ suit$ to grill$ & boil$ pork4 ,x may also be us$ = a m9ce ( ! same meat4 #ec--;,,esc(fi] ,,rob]ts ,,sauce ,?is sauce may be b\ght ready-made4 ,x is us$ ei!r hot or cold4 ,x is especially suitable = pork1 veal1 p\ltry1 & ev5 fi%1 & is g5]ally us$ hot ) grills aft] ! equival5t ( its volume ( excell5t br[n /ock has be5 add$ to x4 ,x may also be s]v$ cold to accompany cold meat4 #ed--,,r\5naise ,,sauce ,prep>e a 8,bordelaise0 sauce accord+ to ,=mula ,no4 #cb4 ,! dilu5t ( ?is sauce mu/ be an excell5t r$ w9e4 ,= "o p9t ( sauce1 pass f\r raw ducks' liv]s ?r\gh a sieve2 add ! result+ pure to ! ,bordelaise1 & heat ! latt] = a few m9utes 9 ord] to poa* ! liv]4 ,be c>eful1 h[ev]1 n to heat ! sauce too mu* nor too long1 le/ ! liv] be cook$4 ,s]ve ?is sauce ) duckl+ la ,r\5naise4 #ee--,,salmis ,,sauce ,! base ( ?is sauce1 :i* r resembles ! cullis1 is un*angeable4 ,its dilu5t only *anges accord+ to ! k9d ( birds or game to be treat$1 & :e!r ?is game is to be consid]$ ord9>y or ,l5t54 ,cut & g5tly br[n 9 butt] five oz4 ( ,mirepoix 7,=mula #bbh74 ,add ! %9 deta*$ f ! limbs & ! *opp$ c>case ( ! bird "u treatm5t1 & moi/5 ) "o p9t ( :ite w9e4 ,r$uce ! latt] to two-?irds1 add "o-half p9t ( half glaze1 & boil g5tly = ?ree-qu>t]s ( an h\r4 ,pass ?r\gh a /ra9]1 :ile press+ ^u ! c>case & ! aromatics1 ) ! view ( extract+ _! qu9tess5ce1 & ?9 ! cullis ?us obta9$ by means ( "o-half p9t ( game /ock or mu%room liquor1 if ! game be ,l5t54 ,n[ despumate = ab\t "o h\r1 f9ally r$uce ! sauce1 br+ x to its prop] consi/5cy ) a little mu%room liquor & truffle ess5ce1 rub x ?r\gh tammy1 & butt] x slightly at ! la/ mom5t4 #ef--,,tortue ,,sauce ,boil "o-half p9t ( veal /ock1 add+ a small sprig ( sage1 sweet m>joram1 rosem>y1 basil1 ?yme1 & z mu* bay1 two oz4 ( mu%room p>+s1 & "o oz4 ( p>sley4 ,cov] & all[ to infuse = half an h\r4 ,two m9utes be=e /ra9+ ! infusion1 add f\r concass$ pepp]corns4 ,aft] /ra9+ ?r\gh f9e l951 add "o-half p9t ( half-glaze & z mu* tomato sauce 7away f ! fire7 ) f\r tablespoonfuls ( %]ry1 a little truffle ess5ce1 & a good p9* ( cay5ne4 ,n4,b4--,z ?is sauce mu/ be spicy1 ! use ( cay5ne sugge/s itself1 b great caution %\ld be obs]v$1 z !re mu/ be no excess ( ?is condim5t4 #eg--,,v5ison ,,sauce ,prep>e a ,poivrade sauce = game1 z expla9$ 9 ,no4 #ej4 ,f9i% ?is sauce ) two tablespoonfuls ( r$-currant jelly1 previ\sly dissolv$1 & mix$ ) five tablespoonfuls ( fre% cream p] p9t ( sauce4 ,?is addition ( cream & r$-currants mu/ be made away f ! fire4 ,s]ve ?is sauce ) big gr\nd-game4 ,small ,:ite & ,comp\nd ,sauces4 #eh--;,,am]ican ,,sauce ,?is sauce is t ( lob/] prep>$ 8 l',amrica9e0 7see ,no4 #ici74 ,z x g5]ally accompanies a fi%1 ! meat ( ! lob/] or lob/]s :i* h s]v$ 9 its prep>ation is slic$ & us$ z ! g>ni% ( ! fi%4 #ei--;,,an*ovy ,,sauce ,put into a small /ewpan "o p9t ( unbutt]$ 8,norm&e ,sauce0 7,no4 #ii71 & f9i% x1 away f ! fire1 ) ?ree oz4 ( an*ovy butt]1 & "o oz4 ( an*ovy fillets1 wa%$1 well spong$1 & cut into small pieces4 #fj--;,,aurore ,,sauce ,into "o-half p9t ( boil+ vel\t put ! same quantity ( v r$ tomato pure 7,no4 #bi71 & mix ! two4 ,let ! sauce boil a little1 pass x ?r\gh a tammy1 & f9i%1 away f ! fire1 ) ?ree oz4 ( butt]4 #fa--,,l5t5 ,,aurore ,,sauce ,?is sauce is made l ! prec$+ "o1 i4e41 ) ! same quantities ( vel\t & tomato pure1 replac+ ord9>y vel\t by fi% vel\t4 #fb--;,b,,arnaise ,,sauce ,put into a small /ewpan "o teaspoonful ( *opp$ %allots1 two oz4 ( *opp$ t>ragon /alks1 ?ree oz4 ( *]vil1 "s mignonette pepp]1 a p9* ( salt1 & f\r tablespoonfuls ( v9eg>4 ,r$uce ! v9eg> by two-?irds1 take (f ! fire1 let ! /ewpan cool a little1 & add to ?is r$uction ! yolks ( five eggs4 ,n[ put ! /ewpan on a l[ fire & gradually comb9e ) ! yolks six oz4 ( melt$ butt]4 ,:isk ! sauce briskly1 s z to ensure ! cook+ ( ! yolks1 :i* alone1 by gradual cook+1 effect ! leason ( ! sauce4 ,:5 ! butt] is comb9$ ) ! sauce1 rub ! latt] ?r\gh tammy1 & f9i% x ) a teaspoonful ( *]vil p>+s & *opp$ t>ragon leaves4 ,complete ! season+ ) a suspicion ( cay5ne4 ,?is sauce %\ld n be s]v$ v hot1 z x is really a mayonnaise ) butt]4 ,x ne$ only be tepid1 = x w\ld probably turn if x 7 ov]-heat$4 ,s]ve x ) grill$1 but*]'s meat & p\ltry4 #fc--;,b,,arnaise ,,sauce ,,) ,,meat ,,glaze1 ,,o!rwise ,,valois ,,sauce ,,or ,,foyot ,,sauce ,prep>e a ,barnaise sauce z expla9$ 9 ,no4 #fb4 ,complete x ) ?ree tablespoonfuls ( dissolv$ pale meat glaze1 :i* may be add$ 9 small quantities at a "t4 ,s]ve x ) but*]'s meat4 #fd--;,b,,arnaise ,,tomat,e ,,sauce ,,or ,,*oron ,,sauce ,proce$ 9 exactly ! same way z = ,barnaise ,no4 #fb4 ,:5 ! sauce is made & rubb$ ?r\gh tammy1 f9i% x ) "o-?ird p9t ( v r$ tomato pure4 ,9 ?is case ! f9al addition ( *]vil & t>ragon %\ld n be made4 ,?is is prop] to 8,t\rn$os ,*oron10 b x may accompany grill$ p\ltry & :ite1 but*]'s meat4 #fe--;,,b]cy ,,sauce ,heat two oz4 ( *opp$ %allots4 ,moi/5 ) "o-half p9t ( :ite w9e & z mu* fi% fumet1 or1 :5 possible1 ! same quantity ( fi% liquor1 ! latt] be+1 ( c\rse1 t ( a fi% simil> to ! "o ! sauce is to accompany4 ,r$uce to a good ?ird1 add "o-?ird p9t ( vel\t1 let ! sauce boil "s "t1 & f9i% x1 away f ! fire1 ) f\r oz4 ( butt] 7add$ by degrees71 a few drops ( fi% glaze1 half ! juice ( a lemon1 & "o oz4 ( *opp$ p>sley4 ,s]ve ) m$ium-siz$ poa*$ fi%4 #ff--;,,butt] ,,sauce ,mix two oz4 ( sift$ fl\r ) two oz4 ( melt$ butt]4 ,dilute ) "o qu>t ( boil+ wat]1 salt$ to ! ext5t ( "o-qu>t] oz4 p] qu>t4 ,/ir briskly to ensure a p]fect leason1 & d n all[ to boil4 ,add imm$iately ! yolks ( six eggs mix$ ) "o-qu>t] p9t ( cream & ! juice ( half a lemon4 ,rub ?r\gh a tammy1 & f9i% ! sauce ) five oz4 ( be/ fre% butt]4 ,be c>eful t ! sauce does n boil aft] x has be5 ?ick5$4 #fg--;,,bonnefoy ,,sauce1 ,,or ,,:ite ,,bordelaise ,,sauce ,put 9 a /ewpan two oz4 ( m9c$ %allots & "o-half p9t ( ,graves1 ,saut]ne1 or any o!r excell5t :ite ,bordeaux4 ,r$uce ! w9e almo/ entirely1 add "o-qu>t] p9t ( vel\t1 let x simm] tw5ty m9utes1 & rub x ?r\gh a tammy4 ,f9i% x1 away f ! fire1 ) six oz4 ( butt] & a little *opp$ t>ragon4 ,s]ve x ) grill$ fi% & grill$ :ite meat4 #fh--;,,cap] ,,sauce ,?is is a d]ivative ( ! ,butt] ,sauce describ$ "u ,no4 #ff1 & !re ne$ only be add$ two tablespoonfuls ( cap]s p] p9t ( sauce4 ,x frequ5tly accompanies boil$ fi% ( all k9ds4 #fi--;,,c>d9al ,,sauce ,boil "o p9t ( ,b*amel1 to :i* add "o-half p9t ( fi% fumet & a little truffle ess5ce1 & r$uce by a qu>t]4 ,f9i% ! sauce1 :5 di%+ up1 ) ?ree tablespoonfuls ( cream & ?ree oz4 ( v r$ lob/] butt] 7,no4 #adi74 ,?is sauce is p\r$ ov] ! fi%4 #gj--,,mu%room ,,sauce ,if ?is be int5d$ = p\ltry1 add "o-fif? p9t ( mu%room liquor & eight oz4 ( button-mu%room heads turn$ or *annell$ & cook$1 to "o p9t ( v /iff ,allem&e ,sauce4 ,if x be int5d$ = fi%1 take "o p9t ( fi% vel\t1 ?ick5$ ) ! yolks ( f\r eggs1 & f9i% x ) mu%room liquor1 z above4 ,! sauce t ,i sugge/ = p\ltry may also be us$ = fi%1 aft] add+ ! necess>y quantity ( fi% fumet4 #ga--;,,*,,teaubri& ,,sauce ,put "o oz4 ( *opp$ %allots1 a sprig ( ?yme & a bit ( bay1 "o oz4 ( mu%room p>+s1 & "o-qu>t] p9t ( :ite w9e into a /ewpan4 ,r$uce ! w9e almo/ entirely1 add "o-half p9t ( veal gravy1 & r$uce aga9 until ! liquid only measures "o-qu>t] p9t4 ,/ra9 ?r\gh musl91 & f9i% ! sauce away f ! fire ) f\r oz4 ( butt] 8,matre d',htel0 7,no4 #aej71 to :i* may be add$ a little *opp$ t>ragon4 ,s]ve ) grill$ fillet ( beef1 o!rwise 8,*teaubri&40 #gb--,,:ite ,,*aud-,,froid ,,sauce ,boil "o p9t ( vel\t 9 a /ewpan1 & add ?ree-qu>t]s p9t ( melt$ :ite p\ltry jelly4 ,put ! /ewpan on an op5 fire1 r$uce ! sauce by a ?ird1 /irr+ con/antly ! :ile1 & gradually add "o-half p9t ( v fre% cream4 ,:5 ! sauce has rea*$ ! desir$ degree ( consi/5cy rub x ?r\gh a tammy1 & /ir x frequ5tly :ile x cools1 = fe> ( a sk9 =m+ on its surface1 = if ?is happ5$ x w\ld h to be /ra9$ aga94 ,:5 di%+ up1 ?is sauce %\ld be cold1 s t x may prop]ly coat imm]s$ solids & yet be liquid en\gh to admit ( ! latt] be+ easily /eep$ into x4 #gc--,,ord9>y ,,*aud-,,froid ,,sauce ,proce$ exactly z above1 sub/itut+ ,allem&e ,sauce = ! vel\t1 & r$uc+ ! quantity ( cream to "o-qu>t] p9t4 ,obs]ve ! same precautions :ile cool+4 #gd--;,,*aud-,,froid ,,sauce1 ,a ,l',,aurore ,prep>e a :ite ,*aud-,froid 7,no4 #gb74 ,! same may be col\r$ by ! addition ( f9e r$ tomato pure--m or less to mat* ! desir$ %ade--or by an infusion ( paprika1 accord+ to ! use = :i* x is int5d$4 ,?is la/ product is pref]able :5 n too deep a %ade is requir$4 #ge--;,,*aud-,,froid ,,sauce1 ,,au ,,v]t-,,pr ,add to ! vel\t ( ! :ite ,*aud-,froid sauce1 at ! same "t z ! jelly1 an infusion prep>$ ?us3--,boil "o-qu>t] p9t ( :ite w9e1 & add to x "o p9* ( *]vil /alks1 a simil> quantity ( t>ragon leaves1 *ives1 & p>sley leaves4 ,cov]1 all[ infusion to proce$ away f ! fire = t5 m9utes1 & /ra9 ?r\gh l954 ,treat ! sauce z expla9$1 & f9i% ) sp9a*-gre5 7,no4 #adc74 ,! %ade ( ! sauce mu/ n be too pron\nc$1 b mu/ rema9 a pale gre54 ,! col\r+ pr9ciple mu/ !re=e be add$ ) caution & 9 small quantities1 until ! correct %ade is obta9$4 ,use ?is sauce = ,*aud-froids ( f[l1 p>ticul>ly t k9d di/+ui%$ z 8,pr9tani]40 #gf--,,l5t ,,*aud-,,froid ,,sauce ,proce$ z = :ite ,*aud-,froid1 us+ ! same quantities1 & tak+ note ( ! foll[+ modifications3-- #a4 ,sub/itute fi% vel\t = ord9>y vel\t4 #b4 ,sub/itute :ite fi% jelly = p\ltry jelly4 ,rem>ks4--,i h adopt$ ! use ( ?is ord9>y ,*aud-,froid sauce = ! glaz+ ( fillets & escalopes ( fi% & ,%ell-fi%1 in/ead ( cle>$ ,mayonnaise1 =m]ly us$1 :i* _h c]ta9 inconv5i5ces--n ! lea/ be+ ! ooz+ away ( ! oil "u ! %r9kage ( ! gelat9e4 ,?is difficulty does n obta9 9 ! ord9>y ,*aud-,froid1 ! def9ite & pron\nc$ flav\r ( :i* is bett] ?an t ( ! cle>$ ,mayonnaise4 #gg--8;,,esc(fi]0 ,,*]ry ,,sauce ,?is sauce may be b\ght ready-made4 ,l ! ,rob]ts ,sauce1 x c be s]v$ hot or cold4 ,x is an excell5t adjunct to v5ison1 & ev5 to small gr\nd-game4 ,saddle ( v5ison ) ?is sauce con/itutes "o ( ! greate/ da9ties t an epicure c\ld desire4 #gh--;,,*ivry ,,sauce ,9 "o-half p9t ( boil+ p\ltry /ock put a l>ge p9* ( *]vil plu*es1 t>ragon & p>sley leaves1 a head ( "y pimp]nel 7! qualification "h is v important1 = ?is aromatic plant gr[s bitt] z x matures71 & a good p9* ( *ives4 ,cov] up1 & let infusion proce$ = t5 to twelve m9utes2 !n add ! liquid 7/ra9$ ?r\gh l957 to "o p9t ( vel\t4 ,boil1 r$uce by a qu>t]1 & complete x ) two oz4 ( ,gre5 ,butt] 7,no4 #adc74 ,*ivry ,sauce is admirably suit$ to boil$ or poa*$ p\ltry4 #gi--;,,cream ,,sauce ,boil "o p9t ( ,b*amel ,sauce1 & add "o-qu>t] p9t ( cream to x4 ,r$uce on an op5 fire until ! sauce has become v ?ick2 !n pass ?r\gh tammy4 ,br+ to its normal degree ( consi/5cy by gradually add+1 away f ! fire1 "o-qu>t] p9t ( v fre% cream & a few drops ( lemon-juice4 ,s]ve ?is sauce ) boil$ fi%1 p\ltry1 eggs1 & v>i\s vegetables4 #hj--,,%rimp ,,sauce ,boil "o p9t ( fi% vel\t or1 fail+ ?is1 ,b*amel sauce1 & add to x "o-qu>t] p9t ( cream & "o-qu>t] p9t ( v cle> fi% fumet4 ,r$uce to "o p9t1 & f9i% ! sauce1 away f ! fire1 ) two oz4 ( ,%rimp ,butt] 7,no4 #ade7 & two oz4 ( %ell$ %rimps' tails4 #ha--;,,curry ,,sauce ,slightly br[n ! foll[+ vegetables 9 butt]3--,twelve oz4 ( m9c$ onions1 "o oz4 ( p>sley roots1 f\r oz4 ( m9c$ cel]y1 a small sprig ( ?yme1 a bit ( bay1 & a little mace4 ,spr9kle ) two oz4 ( fl\r & a teaspoonful ( curry pepp]4 ,cook ! fl\r = "s m9utes )\t lett+ x acquire any col\r1 & dilute ) "o & "o-half p9ts ( :ite /ock4 ,boil1 cook g5tly = ?ree-qu>t]s ( an h\r1 & rub ?r\gh a tammy4 ,n[ heat ! sauce1 remove its grease1 & keep x 9 ! ba9-m>ie4 ,s]ve ?is sauce ) fi%1 %ell-fi%1 p\ltry1 & v>i\s egg-prep>ations4 ,n4,b4--,?is sauce is sometimes flav\r$ ) cocoa-nut milk 9 ! proportion ( "o-qu>t] ( ! dilu5t4 #hb--;,,diplomate ,,sauce ,take "o p9t ( ,norm&e ,sauce1 prep>$ accord+ to ,no4 #ii1 & f9i% x ) two oz4 ( lob/] butt] & ?ree tablespoonfuls ( lob/] meat1 & truffles cut into small1 regul> tubes4 #hc--;,,h]b ,,sauce ,prep>e "o p9t ( :ite-w9e sauce 7,no4 #aaa74 ,f9i% x away f ! fire ) ?ree oz4 ( %allot butt]1 a tablespoonful ( p>sley1 *]vil1 t>ragon1 & *ives1 *opp$ & mix$4 ,s]ve ?is sauce ) boil$ or poa*$ fi%4 #hd--;,,gooseb]ry ,,sauce ,prep>e "o p9t ( butt] sauce1 ,=mula ,no4 #ff4 ,mean:ile put "o lb4 ( gre5 gooseb]ries into a small copp] saucepan conta9+ boil+ wat]4 ,boil = five m9utes1 !n dra9 ! gooseb]ries1 & put !m 9 a little /ewpan ) "o-half p9t ( :ite w9e & ?ree oz4 ( p[d]$ sug>4 ,g5tly cook ! gooseb]ries1 rub !m ?r\gh a tammy1 & add ! result+ pulp to ! butt] sauce4 ,?is sauce is excell5t ) grill$ mack]el & ! poa*$ fillets ( t fi%4 #he--;,,hung>ian ,,sauce ,g5tly fry 9 butt]1 )\t col\r+1 two tablespoonfuls ( *opp$ onions season$ ) table-salt & half a teaspoonful ( paprika4 ,moi/5 ) "o-qu>t] p9t ( :ite w9e1 add a small faggot1 r$uce ! w9e by two-?irds1 & remove ! h]bs4 ,f9i% ) "o p9t ( ord9>y or ,l5t5 ,vel\t1 accord+ to ! use = :i* ! sauce is int5d$1 & boil mod]ately = five m9utes4 ,!n rub ! sauce ?r\gh a tammy1 & complete x ) two oz4 ( butt]4 ,rememb] ?is sauce %\ld be ( a t5d]1 p9k %ade1 :i* x mu/ owe to ! paprika alone4 ,x =ms an ideal accompanim5t to *oice morsels ( lamb & veal1 eggs1 p\ltry1 & fi%4 #hf--,,oy/] ,,sauce ,take "o p9t ( ,norm&e ,sauce1 f9i% x z direct$ 9 t recipe1 & complete x ) "o-qu>t] p9t ( r$uc$ oy/] liquor1 /ra9$ ?r\gh l951 & twelve poa*$ & trimm$ oy/]s4 #hg--;,,ivory ,,sauce1 ,,or ,,albuf]a ,,sauce ,take ! necess>y quantity ( ,suprme ,sauce1 prep>$ z expla9$ 9 ,no4 #ajf;a4 ,add to ?is f\r tablespoonfuls ( dissolv$1 pale1 meat glaze p] qu>t ( sauce1 9 ord] to l5d ! latt] t ivory-:ite t9t :i* *>act]ises x4 ,s]ve ?is sauce *iefly ) p\ltry & poa*$ sweet-bread4 #hh--;,,jo9ville ,,sauce ,prep>e "o p9t ( ,norm&e ,sauce 7,no4 #ii71 z giv5 9 ! fir/ "p ( its =mula1 & complete x ) two oz4 ( %rimp butt] & two oz4 ( crayfi% butt]4 ,if ?is sauce is to accompany a fi% la ,jo9ville1 :i* includes a special g>ni%1 x is s]v$ z x /&s4 ,if x is s]v$ ) a l>ge1 boil$1 ung>ni%$ fi%1 "o oz4 ( v black truffles cut ,juli5ne-fa%ion %\ld be add$4 ,z may be se51 ,jo9ville ,sauce diff]s f simil> prep>ations 9 ! f9al op]ation :]e crayfi% & %rimp butt] are comb9$4 #hi--,,maltese ,,sauce ,to ! ,holl&aise ,sauce1 giv5 "u ,no4 #cj1 add1 :5 di%+ up1 ! juice ( two blood oranges 7^! late-season oranges be+ especially suitable = ?is sauce7 & half a c(feespoonful ( grat$ orange-r9d4 ,maltese ,sauce is ! f9e/ = asp>agus4 #ij--,,m>9i,,re ,,sauce ,take ! necess>y quantity ( ,b]cy ,sauce 7,no4 #fe71 & add1 p] p9t ( sauce1 "o-qu>t] p9t ( mussel liquor & a leason compos$ ( ! yolks ( ?ree eggs4 ,s]ve ?is ) small poa*$ fi% & m p>ticul>ly ) mussels4 #ia--,,mornay ,,sauce ,boil "o p9t ( ,b*amel ,sauce ) "o-qu>t] p9t ( ! fumet ( ! fi%1 p\ltry1 or vegetable1 :i* is to con/itute ! di%4 ,r$uce by a good qu>t]1 & add two oz4 ( ,gruyre & two oz4 ( grat$ ,p>mesan4 ,put ! sauce on ! fire aga9 = a few m9utes1 & ensure ! melt+ ( ! *eese by /irr+ ) a small :isk4 ,f9i% ! sauce away f ! fire ) two oz4 ( butt] add$ by degrees4 #ib--,,m\ssel9e ,,sauce ,to a ,holl&aise ,sauce1 prep>$ z expla9$ 7,no4 #cj71 add1 j be=e di%+ up1 "o-half p9t ( /iffly-:ipp$ cream p] p9t ( sauce4 #ic--,,m\sseuse ,,sauce ,scald & wipe a small vegetable-pan1 & put into x "o-half lb4 ( /iffly-mani$ butt]1 prop]ly s(t5$4 ,season ?is butt] ) table-salt & a few drops ( lemon-juice1 & :isk x :ile gradually add+ "o-?ird p9t ( cold wat]4 ,f9i% ) two tablespoonfuls ( v firm1 :ipp$ cream4 ,?is prep>ation1 ?\gh classifi$ z a sauce1 is really a comp\nd butt]1 :i* is s]v$ ) boil$ fi%4 ,! heat ( ! fi% alone suffices to melt x1 & its appe>ance is inf9itely m agreeable ?an t ( pla91 melt$ butt]4 #id--,,mu/>d ,,sauce ,take ! necess>y quantity ( butt] sauce & complete x1 away f ! fire1 ) "o tablespoonful ( mu/>d p] p9t ( sauce4 ,n4,b4--,if ! sauce has to wait1 x mu/ be kept 9 a ba9-m>ie1 = x %\ld n on any acc\nt boil4 ,x is s]v$ ) c]ta9 small grill$ fi%1 especially fre% h]r+s4 #ie--,,nantua ,,sauce ,boil "o p9t ( ,b*amel ,sauce1 add "o-half p9t ( cream1 & r$uce by a ?ird4 ,rub x ?r\gh a tammy1 & f9i% x ) a fur!r addition ( two tablespoonfuls ( cream1 ?ree oz4 ( v f9e crayfi% butt]1 & "o tablespoonful ( small1 %ell$ crayfi%es' tails4 #if--,,newburg ,,sauce ,fir/ ,me?od 7) ,raw ,lob/]s74--,divide a two lb4 lob/] into f\r p>ts4 ,remove its creamy p>ts1 p\nd !m f9ely ) two oz4 ( butt]1 & put !m aside4 ,heat 9 a sautpan "o & "o-half oz4 ( butt] & z mu* oil1 & ins]t ! pieces ( lob/]1 well season$ ) salt & cay5ne4 ,fry until ! pieces assume a f9e1 r$ col\r2 entirely dra9 away ! butt]1 & add two tablespoonfuls ( burnt br&y & "o-?ird p9t ( ,m>sala or old ,%]ry4 ,r$uce ! w9e by two-?irds1 & wet ! lob/] ) "o-?ird p9t ( cream & "o-half p9t ( fi% fumet4 ,n[ add a faggot1 cov] ! sautpan1 & g5tly cook = tw5ty-five m9utes4 ,!n dra9 ! lob/] on a sieve1 remove ! meat & cut x into cubes1 & f9i% ! sauce by add+ ! creamy portions put aside f ! fir/4 ,boil s z to ensure ! cook+ ( ^! latt] portions2 add ! meat1 cut into cubes1 & v]ify ! season+4 ,n4,b4--,! addition ( ! meat to ! sauce is optional2 in/ead ( cutt+ x into cubes x may be /ew$ & display$ on ! fi% con/itut+ ! di%4 #ig--,,second ,,me?od 7,,) ,,cook$ ,,lob/]7 ,! lob/] hav+ be5 cook$ 9 a ,c\rt-b\illon1 %ell ! tail & slice x up4 ,arrange ^! slices 9 a sautpan lib]ally butt]$ at ! bottom2 season !m /rongly ) salt & cay5ne1 & heat !m on bo? sides s z to effect ! r$d5+ ( ! sk94 ,imm]se1 s z to cov]1 9 a good ,%]ry1 & almo/ entirely r$uce same4 ,:5 di%+ up1 p\r on to ! slices a leason compos$ ( "o-?ird p9t ( fre% cream & ! yolks ( two eggs4 ,g5tly /ir1 away f ! fire1 & roll ! saucepan ab\t until ! leason is complet$4 ,orig9ally1 ^! two sauces1 l ! ,am]ican1 7 exclusively compos$ (1 & s]v$ )1 lob/]4 ,!y 7 "o ) ! two v excell5t prep>ations ( lob/] :i* be> _! "n4 ,9 its two =ms lob/] may only be s]v$ at lun*1 _m p ) delicate /oma*s be+ unable to dige/ x at night4 ,to obviate ?is s]i\s difficulty1 ,i h made x a practice to s]ve lob/] sauce ) fillets or ,m\ssel9es ( sole1 add+ ! lob/] z a g>ni% only4 ,& ?is innovation prov$ mo/ welcome to ! public4 ,by us+ su* condim5ts z curry & paprika1 excell5t v>ieties ( ?is sauce may be obta9$1 :i* are p>ticul>ly suit$ to sole & o!r :ite ,l5t5 fi%4 ,9 ei!r ( ^! cases x is well to add a little rice 8 l',indi5ne0 to ! fi%4 #ih--,,noisette ,,sauce ,prep>e a ,holl&aise ,sauce accord+ to ! recipe "u ,no4 #cj4 ,add two oz4 ( hazel-nut butt] at ! la/ mom5t4 ,s]ve ?is ) salmon1 tr\t1 & all boil$ fi% 9 g5]al4 #ii--,,norm&e ,,sauce ,put 9 a sautpan "o p9t ( fi% vel\t1 ?ree tablespoonfuls ( mu%room liquor1 z mu* oy/] liquor1 & twice z mu* sole fumet1 ! yolks ( ?ree eggs1 a few drops ( lemon-juice1 & "o-qu>t] p9t ( cream4 ,r$uce by a good ?ird on an op5 fire1 season ) a little cay5ne1 rub ?r\gh a tammy1 & f9i% ) two oz4 ( butt] & f\r tablespoonfuls ( good cream4 ,?is sauce is prop] to fillet ( sole 8 la ,norm&e10 b x is also frequ5tly us$ z ! base ( o!r small sauces4 #ajj--,,ori5tal ,,sauce ,take "o p9t ( ,am]ican sauce1 season ) curry1 & r$uce to a ?ird4 ,!n add1 away f ! fire1 "o-qu>t] p9t ( cream p] p9t ( sauce4 ,s]ve ?is sauce 9 ! same way z ,am]ican ,sauce4 #aja--,,p\lette ,,sauce ,boil = a few m9utes "o p9t ( ,sauce ,allem&e1 & add six tablespoonfuls ( mu%room liquor4 ,f9i%1 away f ! fire1 ) two oz4 ( butt]1 a few drops ( lemon-juice1 & "o teaspoonful ( *opp$ p>sley4 ,use ?is sauce ) c]ta9 vegetables1 b m g5]ally ) %eep's trott]s4 #ajb--,,ravigote ,,sauce ,r$uce by half1 "o-qu>t] p9t ( :ite w9e ) half z mu* v9eg>4 ,add "o p9t ( ord9>y vel\t1 boil g5tly = a few m9utes1 & f9i% ) "o & "o-half oz4 ( %allot butt] & "o teaspoonful ( *]vil1 t>ragon1 & *opp$ *ives4 ,?is sauce accompanies boil$ p\ltry & c]ta9 :ite 8abats40 #ajc--,,reg5cy ,,sauce ,if ?is sauce is to g>ni% p\ltry1 boil "o p9t ( ,allem&e ,sauce ) six tablespoonfuls ( mu%room ess5ce & two tablespoonfuls ( truffle ess5ce4 ,f9i% ) f\r tablespoonfuls ( p\ltry glaze4 ,if x is to g>ni% fi%1 sub/itute = ! ,allem&e ,sauce "s fi% vel\t ?ick5$ ) egg-yolks & ! ess5ces ( mu%room & truffle z above4 ,complete ) "s fi% ess5ce4 #ajd--,,s\bise ,,sauce ,/ew 9 butt] two lbs4 ( f9ely-m9c$ onions1 scald$ = ?ree m9utes & well dri$4 ,?is /ew+ ( ! onions 9 butt] increases _! flav\r4 ,n[ add "o-half p9t ( ?ick5$ ,b*amel2 season ) salt & a teaspoonful ( p[d]$ sug>4 ,cook g5tly = half an h\r1 rub ?r\gh a tammy1 & complete ! sauce ) "s tablespoonfuls ( cream & two oz4 ( butt]4 #aje--,,s\bise ,,sauce ,,) ,,rice ,! same quantity z above ( m9c$ onions1 scald$ & well dra9$4 ,g>ni% ! bottom & ! sides ( a tall1 m$ium /ewpan ) "s ?9 ra%]s ( fat bacon4 ,ins]t ! onions1 toge!r ) "o-qu>t] lb4 ( ,c>ol9a rice1 "o p9t ( :ite consomm1 a l>ge p9* ( p[d]$ sug>1 & ! necess>y salt4 ,cook g5tly 9 ! front ( ! ov5 = ?ree-qu>t]s ( an h\r4 ,!n p\nd ! onions & rice 9 a mort>1 rub ! result+ pure ?r\gh a tammy1 & f9i% ) cream & butt] z 9 ! prec$+ case4 ,n4,b4--,?is sauce1 be+ m consi/5t ?an ! =m]1 is us$ z a g>ni% j z (t5 z a sauce4 #ajf--,,s\bise ,,sauce ,,tomat,e ,prep>e a s\bise 9 accordance ) ! fir/ ( ! two above =mul1 & add to x "o-?ird ( its volume ( v r$ tomato pure4 ,rem>ks4 #a4 ,! ,s\bise is r a cullis ?an a sauce2 i4e41 its consi/5ce mu/ be great] ?an t ( a sauce4 #b4 ,! admixture ( ,b*amel 9 ,s\bise is pref]able to t ( rice1 see+ t x makes x smoo!r4 ,if1 9 c]ta9 cases1 rice is us$ z a coh]+ elem5t1 9 ord] to give ! ,s\bise m /iffness4 #c4 ,9 accordance ) ! uses to :i* x may be put1 ! ,s\bise ,tomate may be f9ally season$ ei!r ) curry or paprika4 #ajf;a--,,supr,,me ,,sauce ,! sali5t *>act]i/ics ( ,suprme ,sauce are its p]fect :it5ess & consummate delicacy4 ,x is g5]ally prep>$ 9 small quantities only4 ,prep>ation4--,put "o & "o-half p9ts ( v cle> p\ltry /ock & "o-qu>t] p9t ( mu%room cook+ liquor into a sautpan4 ,r$uce to two-?irds2 add "o p9t ( 8p\ltry vel\t02 r$uce on an op5 fire1 /irr+ ) ! spatula ! :ile1 & comb9e "o-half p9t ( excell5t cream ) ! sauce1 ?is la/ +r$i5t be+ add$ little by little4 ,:5 ! sauce has rea*$ ! desir$ consi/5ce1 /ra9 x ?r\gh a sieve1 & add ano!r "o-qu>t] p9t ( cream & two oz4 ( be/ butt]4 ,/ir ) a spoon1 f "t to "t1 or keep ! pan well cov]$4 #ajg--,,v5etian ,,sauce ,put into a /ewpan "o tablespoonful ( *opp$ %allots1 "o tablespoonful ( *]vil1 & "o-qu>t] p9t ( :ite w9e & t>ragon v9eg>1 mix$ 9 equal quantities4 ,r$uce ! v9eg> by two-?irds2 add "o p9t ( :ite w9e sauce 7,no4 #aaa72 boil = a few m9utes2 rub ?r\gh a tammy1 & f9i% ! sauce ) a suffici5t quantity ( ,h]b ,juice 7,no4 #ahc7 & "o teaspoonful ( *opp$ *]vil & t>ragon4 ,?is sauce accompanies v>i\s fi%4 #ajh--,,vill]oy ,,sauce ,put into a sautpan "o p9t ( ,allem&e ,sauce to :i* h be5 add$ two tablespoonfuls ( truffle ess5ce & z mu* ham ess5ce4 ,r$uce on an op5 fire & con/antly /ir until ! sauce is suffici5tly /iff to coat imm]s$ solids ?ickly4 #aji--,,vill]oy ,,s\bisee ,,sauce ,put into a sautpan two-?irds p9t ( ,allem&e ,sauce & "o-?ird p9t ( ,s\bise pure 7,=mula #aje74 ,r$uce z 9 ! prec$+ case1 z ! uses to :i* ?is is put are ! same4 ,n[1 accord+ to ! circum/ances & ! nature ( ! solid x is int5d$ =1 a few teaspoonfuls ( v black1 *opp$ truffles may be add$ to ?is sauce4 #aaj--,,vill]oy ,,tomat,e ,,sauce ,prep>e ! sauce z expla9$ "u ,no4 #ajh1 & add to x ! ?ird ( its volume ( v f9e tomato pure4 ,r$uce 9 ! same way4 ,rem>ks4--#a4 ,vill]oy sauce1 ( :atsoev] k9d1 is solely us$ = ! coat+ ( prep>ations said to be 8 la ,vill]oy40 #b4 ,! ,vill]oy ,tomate may be f9ally season$ ) curry or paprika1 accord+ to ! prep>ation = :i* x is int5d$4 #aaa--,,:ite ,,w9e ,,sauce ,! ?ree foll[+ me?ods are employ$ 9 mak+ x3-- #a4 ,add "o-qu>t] p9t ( fi% fumet to "o p9t ( ?ick5$ ,vel\t1 & r$uce by half4 ,f9i% ! sauce1 away f ! fire1 ) f\r oz4 ( butt]4 ,?us prep>$1 ?is :ite w9e sauce is suitable = glaz$ fi%4 #b4 ,almo/ entirely r$uce "o-qu>t] p9t ( fi% fumet4 ,to ?is r$uction add ! yolks ( f\r eggs1 mix+ !m well 9 x1 & foll[ ) "o lb4 ( butt]1 add$ by degrees1 pay+ he$ to ! precautions indicat$ "u sauce ,holl&aise ,no4 #cj4 #c4 ,put ! yolks ( five eggs into a small /ewpan & mix !m ) "o tablespoonful ( cold fi%-/ock4 ,put ! /ewpan 9 a ba9-m>ie & f9i% ! sauce ) "o lb4 ( butt]1 mean:ile add+ f "t to "t1 & 9 small quantities1 six tablespoonfuls ( excell5t fi% fumet4 ,! proc$ure 9 ?is sauce is1 9 %ort1 exactly t ( ! ,holl&aise1 ) ?is di/9ction1 t "h fi% fumet takes ! place ( ! wat]4 ,hot ,engli% ,sauces #aab--;,,apple ,,sauce ,qu>t]1 peel1 core1 & *op two lbs4 ( m$ium-siz$ apples2 place ^! 9 a /ewpan ) "o tablespoonful ( p[d]$ sug>1 a bit ( c9namon1 & a few tablespoonfuls ( wat]4 ,cook ! :ole g5tly ) lid on1 & smoo? ! pure ) a :isk :5 di%+ up4 ,s]ve ?is sauce lukew>m ) duck1 goose1 roa/ h>e1 c4 #aac--;,,bread ,,sauce ,boil "o p9t ( milk1 & add ?ree oz4 ( fre%1 :ite bread-crumb1 a little salt1 a small onion ) a clove /uck 9 x1 & "o oz4 ( butt]4 ,cook g5tly = ab\t a qu>t] ( an h\r1 remove ! onion1 smoo? ! sauce ) a :isk1 & f9i% x ) a few tablespoonfuls ( cream4 ,?is sauce is s]v$ ) roa/ f[l & roa/ fea!r$ game4 #aad--;,,cel]y ,,sauce ,clean six /alks ( cel]y 7only use ! he>ts71 put !m 9 a sautpan1 :olly imm]se 9 consomm1 add a faggot & "o onion ) a clove /uck 9 x1 & cook g5tly4 ,dra9 ! cel]y1 p\nd x 9 a mort>1 !n rub x ?r\gh a tammy & put ! pure 9 a /ewpan4 ,n[ ?9 ! pure ) an equal quantity ( cream sauce & a little r$uc$ cel]y liquor4 ,heat x mod]ately1 &1 if x has to wait1 put x 9 a ba9-m>ie4 ,?is sauce is suit$ to boil$ or brais$ p\ltry4 ,x is excell5t1 & has be5 adopt$ 9 ,fr5* cook]y4 #aae--;,,cranb]ry ,,sauce ,cook "o p9t ( cranb]ries ) "o qu>t ( wat] 9 a /ewpan1 & cov] ! /ewpan4 ,:5 ! b]ries are cook$ dra9 !m 9 a f9e sieve ?r\gh :i* !y are /ra9$4 ,to ! pure ?us obta9$ add ! necess>y quantity ( _! cook+ liquor1 s z to make a some:at ?ick sauce4 ,sug> %\ld be add$ accord+ to ! ta/e ( ! consum]4 ,?is sauce is mo/ly s]v$ ) roa/ turkey4 ,x is to be b\ght ready-made1 &1 if ?is k9d be us$1 x ne$ only be heat$ ) a little wat]4 #aaf--;,,f5nel ,,sauce ,take "o p9t ( butt] sauce 7,no4 #ff7 & f9i% x ) two tablespoonfuls ( *opp$ f5nel1 scald$ = a few seconds4 ,?is is pr9cipally us$ ) mack]el4 #aag--;,,egg ,,sauce ,,) ,,melt$ ,,butt] ,dissolve "o-qu>t] p\nd ( butt]1 & add to x ! necess>y salt1 a little pepp]1 half ! juice ( a lemon1 & ?ree h>d-boil$ eggs 7hot & cut into l>ge cubes72 also a teaspoonful ( *opp$ & scald$ p>sley4 #aah--,,scot* ,,egg ,,sauce ,make a :ite r\x ) "o & "o-half oz4 ( butt] & "o oz4 ( fl\r4 ,mix 9 "o p9t ( boil+ milk1 season ) salt1 :ite pepp]1 & nutmeg1 & boil g5tly = t5 m9utes4 ,!n add ?ree hot h>d-boil$ eggs1 cut into cubes 7! :ites & ! yolks74 ,?is sauce usually accompanies boil$ fi%1 especially fre% haddocks & fre% & salt$ cod4 #aai--;,,horse-,,radi% ,,or ,,alb]t ,,sauce ,rasp five oz4 ( horse-radi% & place !m 9 a /ewpan ) "o-qu>t] p9t ( :ite consomm4 ,boil g5tly = tw5ty m9utes & add a good "o-half p9t ( butt] sauce1 z mu* cream1 & "o-half oz4 ( bread-crumb2 ?ick5 by r$uc+ on a brisk fire & rub ?r\gh tammy4 ,!n ?ick5 ) ! yolks ( two eggs1 & complete ! season+ ) a p9* ( salt & pepp]1 & a teaspoonful ( mu/>d dissolv$ 9 a tablespoonful ( v9eg>4 ,s]ve ?is sauce ) brais$ or roa/ beef--especially fillets4 #aai;a--,,p>sley ,,sauce ,?is is ! ,butt] ,sauce 7,no4 #ff71 to :i* is add$1 p] p9t1 a heap$ tablespoonful ( fre%ly-*opp$ p>sley4 #abj--,,re=m ,,sauce ,put into a small /ewpan & boil "o p9t ( half-glaze sauce & "o-half p9t ( ord9>y ,poivrade sauce4 ,complete ) a g>ni% compos$ ( "o-half oz4 ( gh]k9s1 "o-half oz4 ( ! h>d-boil$ :ite ( an egg1 "o oz4 ( salt$ tongue1 "o oz4 ( truffles1 & "o oz4 ( mu%rooms4 ,all ^! to be cut ,juli5ne-fa%ion & %ort4 ,?is sauce is = mutton cutlets :5 ^! are 8 la ,re=m40 ,,*apt] ,,iv ,,cold ,,sauces ,,& ,,comp\nd ,,butt]s #aba--;,,aioli ,,sauce1 ,,or ,,prov5ce ,,butt] ,p\nd "o oz4 ( g>lic cloves z f9ely z possible 9 a mort>1 & add ! yolk ( "o raw egg1 a p9* ( salt1 & "o-half p9t ( oil1 lett+ ! latt] gradually fall 9 a ?read & wield+ ! pe/le mean:ile1 s z to effect a complete amalgamation4 ,add a few drops ( lemon juice & cold wat] to ! sauce z x ?ick5s1 ^! be+ to avoid its turn+4 ,%\ld x decompose :ile 9 ! process ( mak+ or :5 made1 ! only ?+ to be done is to beg9 x aga9 ) ! yolk ( an egg4 #abb--;,,&al\se ,,sauce ,take ! requir$ quantity ( ,mayonnaise sauce 7,no4 #abf7 & add to x ! qu>t] ( its volume ( v r$ & conc5trat$ tomato pure1 & f9ally add two oz4 ( capsicum cut f9ely1 ,juli5ne-fa%ion1 p] p9t ( sauce4 #abc--;,,bohemian ,,sauce ,put 9 a b[l "o-qu>t] p9t ( cold ,b*amel1 ! yolks ( f\r eggs1 a little table salt & :ite pepp]4 ,add a qu>t ( oil & ?ree tablespoonfuls ( t>ragon v9eg>1 proce$+ z = ! ,mayonnaise4 ,f9i% ! sauce ) a tablespoonful ( mu/>d4 #abd--;,,g5oa ,,sauce ,p\nd 9 a mort>1 & make into a smoo?1 f9e pa/e1 "o oz4 ( pi/a*ios & "o oz4 ( fir-apple k]nels1 or1 if ^! are n available1 "o oz4 ( sweet almonds2 add "o-half tablespoonful ( cold ,b*amel4 ,put ?is pa/e into a b[l1 add ! yolks ( six eggs1 a little salt & pepp]1 & f9i% ! sauce ) "o qu>t ( oil1 ! juice ( two lemons1 & proce$ z = ! ,mayonnaise4 ,complete ) ?ree tablespoonfuls ( pure ( h]bs1 prep>$ ) equal quantities ( *]vil1 p>sley1 t>ragon1 & fre% pimp]nel1 scald$ = "o m9ute4 ,cool quickly1 press s z to expel ! wat]1 & pass ?r\gh a f9e sieve4 ,s]ve ?is sauce ) cold fi%4 #abe--;,,gribi*e ,,sauce ,cru% 9 a bas9 ! yolks ( six h>d-boil$ eggs1 & "w !m into a smoo? pa/e1 toge!r ) a l>ge tablespoonful ( ,fr5* mu/>d1 ! necess>y salt1 a little pepp]1 & make up ! sauce ) "o p9t ( oil4 ,complete ) "o dess]tspoonful ( p>sley1 *]vil1 & t>ragon 7*opp$ & mix$71 z _m cap]s & gh]k9s1 ev5ly mix$1 & ! h>d-boil$ :ites ( ?ree eggs1 cut %ort1 ,juli5ne-fa%ion4 ,?is sauce is *iefly us$ ) cold fi%4 #abf--,,mayonnaise ,,sauce ,put 9 a bas9 ! yolks ( six raw eggs1 aft] hav+ remov$ ! cores4 ,season !m ) "o-half oz4 ( table-salt & a little cay5ne pepp]4 ,gradually p\r "o-fif? p9t ( v9eg> on ! yolks :ile :isk+ !m briskly4 ,:5 ! v9eg> is absorb$ add "o qu>t ( oil1 lett+ ! latt] trickle d[n 9 a ?read1 con/antly /irr+ ! sauce mean:ile4 ,! sauce is f9i%$ by ! addition ( ! juice ( a lemon & ?ree tablespoonfuls ( boil+ wat]--! purpose ( ! latt] be+ to ensure ! coh]5ce ( ! sauce & to prev5t its turn+4 ,mayonnaise prep>$ 9 ?is way is r liquid1 b x ne$ only be left to re/ a few h\rs 9 ord] to ?ick5 consid]ably4 ,unless x be expos$ to too l[ a temp]ature1 ! ,mayonnaise1 prep>$ z above1 nev] turns1 & may be kept = sev]al days )\t ! fe> ( any?+ happ5+ to x4 ,m]ely cov] x to keep ! du/ away4 ,rem>ks4--,9 ! matt] ( t sauce !re exi/ endless prejudices1 :i* ,i mu/ attempt to refute3-- #a4 ,if ! sauce =ms badly1 or n at all1 ! reason is t ! oil has be5 add$ too rapidly at fir/1 be=e ! addition ( ! v9eg>1 & t its assimilation by ! yolks has n op]at$ normally4 #b4 ,x is q an error to suppose t x is necess>y to "w ov] ice or 9 a cold room4 ,cold is r delet]i\s to ! ,mayonnaise1 & is inv>iably ! cause ( ?is sauce turn+ 9 w9t]4 ,9 ! cold season ! oil %\ld be slightly w>m$1 or1 at lea/1 kept at ! temp]ature ( ! kit*51 ?\gh x is be/ to make x 9 a mod]ately w>m place4 #c4 ,x is a fur!r error to suppose t ! season+ int]f]es ) ! mak+ ( ! sauce1 = salt1 9 solution1 r provokes ! coh]+ =ce ( ! yolks4 ,causes ( ! ,dis9tegration ( ! ,mayonnaise3-- #a4 ,! too rapid addition ( ! oil at ! />t4 #b4 ,! use ( congeal$1 or too cold1 an oil4 #c4 ,excess ( oil 9 proportion to ! numb] ( yolks1 ! assimilat+ p[] ( an egg be+ limit$ to two & "o-half oz4 ( oil 7if ! sauce be made "s "t 9 advance71 & ?ree oz4 if x is to be us$ imm$iately4 ,means ( ,br++ ,turn$ ,mayonnaise ,back to its ,normal ,/ate4--,put ! yolk ( an egg into a bas9 ) a few drops ( v9eg>1 & mix ! turn$ ,mayonnaise 9 x1 little by little4 ,if x be a matt] ( only a small quantity ( ,mayonnaise1 "o-half a c(feespoonful ( mu/>d c take ! place ( ! egg-yolk4 ,f9ally1 ) reg>d to acid season+1 a :it] sauce is obta9$ by ! use ( lemon juice in/ead ( v9eg>4 #abg--;,,cle>$ ,,mayonnaise ,,sauce ,take ! necess>y quantity ( ,mayonnaise & gradually add to x1 p] "o & "o-half p9ts ( ! sauce1 "o-half p9t ( cold & r firm melt+ aspic jelly--,l5t5 or ord9>y1 accord+ to ! nature ( ! products = :i* ! sauce is int5d$4 ,rem>ks4--,x is ?is v ,mayonnaise1 =m]ly us$ almo/ exclusively = coat+ entres & cold releves ( fi%1 fillet$ fi%1 escalopes ( common & sp9y-lob/]1 c41 :i* ,i h all[$ ! ,l5t5 ,*aud-froid 7see rem>ks ,no4 #gf7 to sup]s$e4 #abh--,,:isk$ ,,mayonnaise ,put into a copp] bas9 or o!r b[l ?ree-qu>t]s p9t ( melt$ jelly1 two-?irds p9t ( ,mayonnaise1 "o tablespoonful ( t>ragon v9eg>1 & z mu* rasp$ or f9ely-*opp$ horse-radi%4 ,mix up ! :ole1 place ! ut5sil on ice1 & :isk g5tly until ! cont5ts get v fro?y4 ,/op :isk+ z soon z ! sauce beg9s to solidify1 = x mu/ rema9 almo/ fluid s z to enable x to mix ) ! products = :i* x is int5d$4 ,?is sauce is us$ pr9cipally = vegetable salads4 #abi--,,ravigote ,,sauce1 ,,or ,,v9aigrette ,put into a b[l "o p9t ( oil1 "o-?ird p9t ( v9eg>1 a little salt & pepp]1 two oz4 ( small cap]s1 ?ree tablespoonfuls ( f9e h]bs1 compris+ "s v f9ely *opp$ onion1 z mu* p>sley1 & half z mu* *]vil1 t>ragon1 & *ives4 ,mix ?or\ghly4 ,! ,ravigote accompanies calf's head or foot1 %eep's trott]s1 c4 ,two or ?ree tablespoonfuls ( ! liquor ) :i* its accompany+ solids h be5 cook$1 i4e41 calf's head or %eep's trott]s liquor1 c41 are (t5 add$ to ?is sauce :5 di%+ up4 #acj--,,rem\lade ,,sauce ,to "o p9t ( ,mayonnaise add "o l>ge tablespoonful ( mu/>d1 ano!r ( gh]k9s1 & yet ano!r ( *opp$ & press$ cap]s1 "o tablespoonful ( f9e h]bs1 p>sley1 *]vil1 & t>ragon1 all *opp$ & mix$1 & a c(feespoonful ( an*ovy ess5ce4 ,?is sauce accompanies cold meat & p\ltry1 &1 m p>ticul>ly1 common & sp9y lob/]4 #aca--;,,gre5 ,,sauce ,take ! necess>y quantity ( ?ick ,mayonnaise & spicy season+1 & add to ^!1 p] p9t ( sauce1 "o-?ird p9t ( h]b juice1 prep>$ z indicat$ h]eaft] 7,no4 #acb74 ,?is is suitable = cold fi% & %ell fi%4 #acb--,,v9c5t ,,sauce ,prep>e & c>efully wa% ! foll[+ h]bs3--,"o oz4 ea* ( p>sley1 *]vil1 t>ragon1 *ives1 sorrel-leaves1 & fre% pimp]nel1 two oz4 ( wat]-cress & two oz4 ( sp9a*4 ,put all ^! h]bs into a copp] b[l conta9+ salt$1 boil+ wat]4 ,boil = two m9utes only2 !n dra9 ! h]bs 9 a sieve & imm]se !m 9 a bas9 ( fre% wat]4 ,:5 !y are cold !y are once m dra9$ until q dry2 !n !y mu/ be f9ely p\nd$ ) ! yolks ( eight h>d-boil$ eggs4 ,rub ! pure ?us obta9$ ?r\gh a sieve fir/1 !n ?r\gh tammy1 add "o p9t ( v /iff ,mayonnaise to x & f9i% ! sauce ) a dess]tspoonful ( ,worce/]%ire sauce4 ,cold ,engli% ,sauces #acc--;,,cambridge ,,sauce ,p\nd toge!r ! yolks ( six h>d-boil$ eggs1 ! wa%$ & dri$ fillets ( f\r an*ovies1 a teaspoonful ( cap]s1 a dess]tspoonful ( *]vil1 t>ragon1 & *ives1 mix$4 ,:5 ! :ole =ms a f9e pa/e1 add "o tablespoonful ( mu/>d1 "o-fif? p9t ( oil1 "o tablespoonful ( v9eg>1 & proce$ z = a ,mayonnaise4 ,season ) a little cay5ne2 rub ?r\gh tammy1 apply+ pressure ) a spoon1 & put ! sauce 9 a b[l4 ,/ir x a:ile ) a :isk to smoo? x1 & f9i% ) "o teaspoonful ( *opp$ p>sley4 ,x is suit$ to cold meats 9 g5]al2 9 fact1 x is an ,anglicis$ v]sion ( ,v9c5t ,sauce4 #acd--;,,cumb]l& ,,sauce ,dissolve f\r tablespoonfuls ( r$-currant jelly1 to :i* are add$ "o-fif? p9t ( port w9e1 "o teaspoonful ( f9ely-*opp$ %allots1 scald$ = a few seconds & press$1 "o teaspoonful ( small pieces ( orange r9d & z mu* lemon r9d 7cut f9ely1 ,juli5ne-fa%ion1 scald$ = two m9utes1 well-dra9$1 & cool$71 ! juice ( an orange & t ( half a lemon1 "o teaspoonful ( mu/>d1 a little cay5ne pepp]1 & z mu* p[d]$ g+]4 ,mix ! :ole well4 ,s]ve ?is sauce ) cold v5ison4 #ace--;,,gl\ce/] ,,sauce ,take "o p9t ( v ?ick ,mayonnaise & complete x ) "o-fif? p9t ( s\r cream ) ! juice ( a lemon add$1 & comb9e ) ! ,mayonnaise by degrees2 "o teaspoonful ( *opp$ f5nel & z mu* ,worce/] sauce4 ,s]ve ?is ) all cold meats4 #acf--,,m9t ,,sauce ,cut f9ely1 ,juli5ne-fa%ion1 or *op1 two oz4 ( m9t leaves4 ,put ^! 9 a b[l ) a little less ?an "o oz4 ( :ite cassonade or ca/or sug>1 "o-qu>t] p9t ( fre% v9eg>1 & f\r tablespoonfuls ( wat]4 ,special sauce = hot or cold lamb4 #acg--,,ox=d ,,sauce ,make a ,cumb]l& sauce accord+ to ,no4 #acd1 ) ?is diff]5ce3 t ! ,juli5ne ( orange & lemon r9ds %\ld be replac$ by rasp$ or f9ely-*opp$ r9ds1 & t ! quantities ( same %\ld be less1 i4e41 two-?irds ( a teaspoonful ( ea*4 #ach--;,,horse-,,radi% ,,sauce ,dilute "o tablespoonful ( mu/>d ) two tablespoonfuls ( v9eg> 9 a bas91 & add "o lb4 ( f9ely-rasp$ horse-radi%1 two oz4 ( p[d]$ sug>1 a little salt1 "o p9t ( cream1 & "o lb4 ( bread-crumb /eep$ 9 milk & press$4 ,s]ve ?is sauce v cold4 ,x accompanies boil$ & roa/ jo9ts ( beef4 ,comp\nd ,butt]s = ,grills & = ! ,completion ( ,sauces ,) ! exception ( ^? ( ! %ell-fi% ord]1 ! butt]s1 ^: =mul ,i am ab\t to give1 are n greatly us$ 9 kit*5s4 ,nev]!less1 9 "s cases1 z1 = in/ance1 9 acc5tuat+ ! sav\r ( sauces1 !y answ] a real & useful purpose1 & ,i !re=e recomm5d !m1 s9ce !y enable "o to give a flav\r to ! d]ivatives ( ! ,vel\t & ,b*amel sauces :i* ^! c\ld n acquire by any o!r means4 ,) reg>d to %ell-fi% butt]s1 & p>ticul>ly ^? ( ! common & sp9y lob/] & ! crayfi%1 exp]i5ce has %[n t :5 !y are prep>$ ) heat 7t is to say1 by melt+ 9 a ba9-m>ie a quantity ( butt] :i* has be5 previ\sly p\nd$ ) %ell-fi% rema9s & aft]w>ds /ra9$ ?r\gh musl9 into a bas9 ( ic$-wat] :]e x has solidifi$7 !y are ( a f9] col\r ?an ! o!r k9d & q free f %ell p>ticles4 ,b ! heat1 besides dissipat+ a l>ge proportion ( _! delicacy1 involves consid]able risk1 = ! slighte/ neglect gives ! above prep>ation q a disagreeable ta/e4 ,to obviate ^! difficulties ,i h adopt$ a sy/em ( two di/9ct butt]s1 "o :i* is exclusively calorific & prep>$ ) heat1 & ! o!r :i* is prep>$ ) all ! creamy p>ts1 ! trimm+s & ! rema9s ( common & sp9y lob/]s1 )\t ! %ells1 p\nd$ ) ! requir$ quantity ( fre% butt] & pass$ ?r\gh a sieve4 ,! latt] is us$ to complete sauces1 p>ticul>ly ^? ) a ,b*amel base to :i* x l5ds a p]fect sav\r4 ,i foll[ ! same proc$ure ) %rimp & crayfi% butt]s1 sometimes sub/itut+ = ! butt] good cream1 :i*1 ,i f9d1 absorbs ! aromatic pr9ciples p]haps bett] ?an ! =m]4 ,) ! above me?od x is advisable to pass ! butt] or ! cream ?r\gh a v f9e sieve fir/ & aft]w>ds ?r\gh tammy1 s z to avoid small p>ticles ( ! p\nd$ %ell be+ pres5t 9 ! sauce4 #aci--;,,b]cy ,,butt] ,put into a small /ewpan "o-qu>t] p9t ( :ite w9e & "o oz4 ( f9ely-*opp$ %allots1 scald$ a mom5t4 ,r$uce ! w9e by "o-half1 & add "o-half lb4 ( butt] s(t5$ into a cream2 "o teaspoonful ( *opp$ p>sley1 two oz4 ( beef m>r[ cut into cubes1 poa*$ 9 slightly salt$ wat] & well dra9$1 ! necess>y table-salt1 &1 :5 di%+ up1 a little gr\nd pepp] & a few drops ( lemon-juice4 ,?is butt] mu/ n be completely melt$1 & x is pr9cipally s]v$ ) grill$ beef4 #adj--;,,*ivry ,,or ,,ravigote ,,butt] ,put into a small saucepan ( salt$1 boil+ wat] six oz4 ( *]vil1 p>sley1 t>ragon1 fre% pimp]nel1 & *ives1 9 equal quantities1 & two oz4 ( *opp$ %allots4 ,boil quickly = two m9utes1 dra91 cool 9 cold wat]1 press 9 a t[el to completely remove ! wat]1 & p\nd 9 a mort>4 ,n[ add "o-half lb4 ( half-melt$ butt]1 mix well ) ! pure ( h]bs1 & pass ?r\gh tammy4 ,?is butt] is us$ to complete ,*ivry sauce & o!r sauces t conta9 h]b juices1 su* z ! ,v5etian1 c4 #adj;a--,,*,,teaubri& ,,butt] ,r$uce by two-?irds f\r-fif?s p9t ( :ite w9e conta9+ f\r *opp$ %allots1 fragm5ts ( ?yme & bay1 & f\r oz4 ( mu%room p>+s4 ,add f\r-fif?s p9t ( veal gravy1 r$uce ! :ole to half1 rub x ?r\gh tammy1 & f9i% x away f ! fire ) eight oz4 ( ,matre d',htel butt] 7,no4 #aej7 & half a tablespoonful ( *opp$ t>ragon4 #ada--;,,colb]t ,,butt] ,take "o lb4 ( ,matre d',htel butt] 7,no4 #aej7 & add six tablespoonfuls ( dissolv$1 pale meat glaze & "o teaspoonful ( *opp$ t>ragon4 ,s]ve ?is sauce ) fi% prep>$ la ,colb]t4 #adb--,,r$ ,,col\r+ ,,butt] ,put on to a di% any available rema9s ( %ell-fi% aft] hav+ ?or\ghly empti$ & well dri$ !m 9 ! ov54 ,p\nd !m until !y =m a f9e p[d]1 & add _! weight ( butt]4 ,put ! :ole into a saucepan & melt 9 a ba9-m>ie1 /irr+ frequ5tly ! :ile4 ,:5 ! butt] is q cl>ifi$ /ra9 x ?r\gh musl91 twi/+ ! latt] ov] a ture5 ( ic$-wat] 9 :i* ! /ra9$ butt] solidifies4 ,put ! congeal$ butt] 9 a t[el1 press x heavily s z to expel ! wat]1 & keep cool 9 a small b[l4 ,rem>ks4--,a v f9e & decid$ r$ col\r is obta9$ by us+ paprika z a condim5t = sauces int5d$ = p\ltry & c]ta9 but*]'s meats1 9 accordance ) ! proc$ure ,i recomm5d = ! ,hongroise4 ,b only ! v be/ quality %\ld be us$--t :i* is mild & at ! same "t produces a nice p9k col\r )\t entail+ any excess ( ! condim5t4 ,among ! v>i\s k9ds ( paprika on ! m>ket ,i c highly recomm5d t ( ,messrs4 ,kotangi1 :i* ,i h inv>iably f\nd satisfactory4 #adc--;,,gre5 ,,col\r+ ,,butt] ,peel1 wa%1 & ?or\ghly %ake 7s z to get rid ( e drop ( wat]7 two lbs4 ( sp9a*4 ,p\nd x raw & !n press x 9 a /rong t[el1 twi/+ ! latt] s z to extract all ! vegetable juice4 ,p\r ?is juice into a sautpan1 let x coagulate 9 a ba9-m>ie1 & p\r x on to a s]viette /ret*$ ov] a b[l 9 ord] to dra9 away ! wat]4 ,collect ! rema9s ( ! col\r+ sub/ance on ! s]viette1 mak+ use ( a palette-knife = ! purpose1 & put ^! into a mort>2 mix ) half _! weight ( butt]1 /ra9 ?r\gh a sieve or tammy1 & put aside to cool4 ,?is gre5 butt] %\ld 9 all cases take ! place ( ! liquid gre5 f\nd on ! m>ket4 #add--,,v>i\s ,,cullises ,f9ely p\nd %rimp & crayfi% %ells1 & comb9e ) ^! ! available creamy p>ts & spawn ( ! common & sp9y lob/]s2 add "o-qu>t] p9t ( ri* cream p] lb4 ( ! above rema9s1 & /ra91 fir/ ?r\gh a f9e sieve & !n ?r\gh tammy4 ,?is cullis is prep>$ j 9 "t = di%+ up1 & s]ves z a ref9+ pr9ciple 9 c]ta9 fi% sauces4 #ade--,,%rimp ,,butt] ,f9ely p\nd any available %rimp rema9s1 add to ^! _! weight ( butt]1 & /ra9 ?r\gh tammy4 ,place 9 a b[l & put aside 9 ! cool4 #adf--,,%allot ,,butt] ,put eight oz4 ( r\ghly m9c$ %allots 9 ! corn] ( a clean t[el1 & wa% !m quickly 9 boil+ wat]4 ,cool1 & press !m heavily4 ,!n p\nd !m f9ely ) _! own weight ( fre% butt] & /ra9 ?r\gh tammy4 ,?is butt] acc5tuates ! sav\r ( c]ta9 sauces1 su* z ,b]cy1 ,ravigote1 c4 #adg--;,,crayfi% ,,butt] ,p\nd1 v f9ely1 ! rema9s & %ells ( crayfi% cook$ 9 ,mirepoix4 ,add _! weight ( butt]1 & /ra9 ?r\gh a f9e sieve1 & aga9 ?r\gh tammy1 s z to avoid ! pres5ce ( any %ell p>ticles4 ,?is latt] precaution applies to all %ell-fi% butt]s4 #adh--,,t>ragon ,,butt] ,quickly scald & cool eight oz4 ( fre% t>ragon1 dra91 press 9 a t[el1 p\nd 9 a mort>1 & add to !m "o lb4 ( butt]4 ,/ra9 ?r\gh tammy1 & put aside 9 ! cool if x is n to be us$ imm$iately4 #adi--,,lob/] ,,butt] ,r$uce to a pa/e 9 ! mort> ! spawn1 %ell1 & creamy p>ts ( lob/]4 ,add _! equal 9 weight ( butt] & /ra9 ?r\gh tammy4 #aej--;,,butt] ,a ,,la ,,ma,,tre ,d',h,,tel ,fir/ manie & !n s(t5 into a cream "o-half lb4 ( butt]4 ,add a tablespoonful ( *opp$ p>sley1 a little salt & pepp]1 & a few drops ( lemon-juice4 ,s]ve ?is ) grills 9 g5]al4 #aea--,,mani$ ,,butt] ,mix1 until p]fectly comb9$1 f\r oz4 ( butt] & ?ree oz4 ( sift$ fl\r4 ,?is butt] is made imm$iately be=e ! "t ( di%+ up1 & is us$ = quick leasons l ! ,matelotes1 c4 ,! sauce to :i* mani$ butt] has be5 add$ %\ld n boil if ?is c possibly be avoid$1 z x w\ld !reby acquire a v disagreeable ta/e ( raw fl\r4 #aea;a--,,melt$ ,,butt] ,?is prep>ation1 :i* is us$ pr9cipally z a fi% sauce1 %\ld consi/ ( butt]1 only j melt$1 & comb9$ ) a little table-salt & a few drops ( lemon-juice4 ,x %\ld !re=e be prep>$ only at ! la/ m9ute2 =1 %\ld x wait & be all[$ to cl>ify1 besides los+ its flav\r x w be f\nd to disagree ) c]ta9 p4 #aeb--;,,butt] ,a ,,la ,,meuni,,re ,put into a fry+-pan ! necess>y quantity ( butt]1 & cook x g5tly until x has acquir$ a gold5 t9t & exudes a slight smell ( nut4 ,add a few drops ( lemon-juice1 & p\r on ! fi% "u treatm5t1 :i* %\ld h be5 previ\sly spr9kl$ ) concass$ p>sley4 ,?is butt] is prop] to fi% 8 la ,meunire0 & is always s]v$ on ! fi%4 #aec--,,montpelli] ,,butt] ,put into a saucepan conta9+ boil+ wat] equal quantities ( wat]cress leaves1 p>sley1 *]vil1 *ives1 & t>ragon 7six oz4 9 all71 "o & "o-half oz4 ( *opp$ %allots1 & "o-half oz4 ( sp9a* leaves4 ,boil = two m9utes1 !n dra91 cool1 press 9 a t[el to expel wat]1 & p\nd 9 a mort> ) "o tablespoonful ( press$ cap]s1 f\r oz4 ( gh]k9s1 a g>lic clove1 & ! fillets ( f\r an*ovies well wa%$4 ,mix ?is pa/e ) "o & "o-half lbs4 ( butt]2 !n add ! yolks ( ?ree boil$ eggs & two raw eggs1 & f9ally p\r 91 by degrees1 two-fif?s p9t ( oil4 ,/ra9 ?r\gh a f9e sieve or ?r\gh tammy1 put ! butt] into a bas91 & /ir x well ) a wood5 spoon s z to make x smoo?4 ,season ) table-salt & a little cay5ne4 ,use ?is butt] to deck l>ge fi%1 su* z salmon & tr\t2 b x is also us$ = small] pieces & slices ( fi%4 ,rem>ks4--,:5 ?is butt] is specially prep>$ to =m a coat on fi%1 ! oil & ! egg yolks are omitt$ & only butt] is us$4 #aed--;,,black ,,butt] ,put into a fry+-pan ! necess>y am\nt ( butt]1 & cook x until x has assum$ a br[n col\r & beg9s to smoke4 ,at ?is mom5t add a l>ge p9* ( concass$ p>sley leaves & spread x imm$iately ov] ! object to be treat$4 #aee--;,,hazel-,,nut ,,butt] ,put eight oz4 ( %ell$ hazel-nuts1 = a mom5t1 9 ! front ( ! ov51 9 ord] to slightly grill _! sk9s & make !m easily removable4 ,n[ cru% ! nuts 9 a mort> until !y =m a pa/e1 & add a few drops ( cold wat] ) a view to prev5t+ _! produc+ any oil4 ,add _! equival5t 9 weight ( butt] & rub ?r\gh tammy4 #aef--,,pi/a*io ,,butt] ,put into boil+ wat] eight oz4 ( pi/a*ios1 & keep !m on ! side ( ! fire until ! peel may be easily remov$4 ,dra91 cool 9 cold wat]1 clean ! pi/a*ios1 & f9ely p\nd :ile moi/5+ !m ) a few drops ( wat]4 ,add two oz4 ( butt] & pass ?r\gh tammy4 #aeg--,,pr9tani] ,,butt] ,^! butt]s are made f all e>ly-season vegetables1 su* z c>rots1 ,fr5* beans1 peas1 & asp>agus heads4 ,:5 deal+ ) gre5 vegetables cook quickly 9 boil+1 salt$ wat]1 dra91 dry1 p\nd ) _! weight ( butt]1 & rub ?r\gh tammy4 ,) c>rots3 ,m9ce & cook ) consomm1 sug>1 & butt] until ! dilu5t is q r$uc$4 ,aft] cool+ !y are p\nd$ ) _! own weight ( butt] & rubb$ ?r\gh tammy4 ,,*apt] ,v ,sav\ry ,jellies or ,aspics ,jellies are to cold cook]y :at consomms & /ock are to hot4 ,if any?+1 ! =m] are p]haps m important1 = a cold entre--h[ev] p]fect x may be 9 itself--is no?+ )\t its accompany+ jelly4 ,9 ! recipes :i* ,i give h]eaft] ,i h made a po9t ( %[+ h[ melt+ jellies may be obta9$1 i4e41 s]v$ 9 a sauce-boat simultane\sly ) ! cold come/ible1 or actually p\r$ ov] x :5 ! latt] lies 9 a deep di%--a common cu/om n[adays4 ,?is me?od ( s]v+ cold entres1 :i* ,i inaugurat$ at ! ,savoy ,hotel ) ! 8,suprme de ,volaille ,jeannette10 is ! only "o :i* all[s ( s]v+ a jelly 9 a /ate ( absolute p]fection4 ,nev]!less1 if a m solid jelly 7 requir$1 ei!r = ! deck+ ( cold di%es or = a m\ld$ entre1 !re ne$ only be add$ to ! foll[+ =mul a few gelat9e leaves--m or less--accord+ to ! requir$ firmness ( ! jelly4 ,b x %\ld n be =gott5 t ! great] ! viscosity ( ! jelly ! less value w ! same possess4 ,! v>i\s uses ( jellies are dealt ) 9 ,"p ,,ii4 ( ?is "w1 :]e ! =mul ( _! div]s accompany+ di%es w also appe>4 #aeh--,,ord9>y ,,aspics ,/ock = ,ord9>y ,aspic4--,quantities = mak+ ,f\r ,qu>ts4 #d lbs4 ( /rung knuckle ( veal4 #c lbs4 ( /rung knuckle ( beef4 #c lbs4 ( veal bones1 well brok5 up4 #c calf's feet1 bon$ & blan*$4 lb4 ( fre% pork r9d1 well blan*$ & ) fat remov$4 ,mode ( ,proc$ure4--,put ! meats 9 a v clean & well-t9n$ /ockpot or /ewpan4 ,add eight qu>ts ( cold wat]1 boil1 & skim aft] ! mann] indicat$ "u ,no4 #a4 ,hav+ well skimm$ ! /ock add "o oz4 ( salt1 put x on ! side ( ! fire1 & let x boil g5tly = f\r h\rs4 ,!n remove ! meat1 tak+ c>e n to di/urb ! /ock4 ,c>efully remove ! fat1 & g>ni% ) "o-half lb4 ( c>rots1 six oz4 ( onions1 two oz4 ( leeks1 a /ick ( cel]y1 & a l>ge faggot4 ,put ! :ole back on to ! fire & cook g5tly = a fur!r two h\rs4 ,/ra9 ?r\gh a sieve into a v clean bas9 & leave to cool4 ,cl>ification ( ,aspic4--,:5 ! /ock1 prep>$ accord+ to ! above directions1 has cool$1 ! grease t has =m$ on its surface %\ld be remov$4 ,!n p\r (f g5tly into a /ewpan ( conv5i5t size 9 su* a way z to prev5t ! deposit at ! bottom ( ! bas9 f mix+ ) ! cle> liquor4 ,te/ ! consi/5ce ( ! aspic1 :5 x %\ld be f\nd t ! quantities giv5 above h prov$ suffici5t to =m a fairly firm jelly4 ,if1 h[ev]1 ?is be n ! case1 a few leaves ( gelat9e /eep$ 9 cold wat] %\ld be add$1 be+ c>eful n to ov]do ! quantity4 ,n[ add to ! /ock two lbs4 ( lean beef 7fir/ m9c$ & !n p\nd$ toge!r ) ! :ite ( an egg71 a little *]vil & t>ragon1 & a few drops ( lemon-juice4 ,place ! saucepan on an op5 fire1 /ir its cont5ts ) a spatula until ! liquid beg9s to boil1 remove x f ! fire1 & place x on ! side ( ! /ove1 :]e x may boil g5tly = half an h\r4 ,at ! end ( ?is "t take ! saucepan (f ! fire & remove :at little grease has =m$ on ! aspic :ile cook+4 ,/ra9 ?r\gh a s]viette /ret*$ & fa/5$ across ! legs ( an ov]turn$ /ool1 & let ! aspic fall into a bas9 plac$ betwe5 ! legs4 ,asc]ta9 :e!r ! liquid is q cle>1 & if1 z frequ5tly happ5s1 ?is be n ! case1 :at has already be5 /ra9$ %\ld once m be pass$ ?r\gh ! s]viette1 r5ew+ ! op]ation until ! aspic becomes q transp>5t4 ,flav\r+ ! ,aspic4--,! aspic obta9$ z above is limpid1 has an agreeable sav\r1 & is ! col\r ( f9e amb]4 ,x n[ only requires flav\r+ accord+ to ! ta/es ( ! consum] & ! purpose = :i* x is int5d$4 ,= ?is op]ation x %\ld be all[$ to become q tepid1 & ! foll[+ quantities ( *oice w9e are add$ to x1 viz43-- ,if ! w9e is ( a liqueur k9d1 su* z ,%]ry1 ,m>sala1 ,madeira1 c41 "o-fif? p9t p] qu>t4 ,if x is ano!r k9d ( w9e1 = example1 *ampagne1 hock1 c41 "o-f\r? p9t p] qu>t4 ,! w9e us$ %\ld be v cle>1 free f any deposit1 & z p]fect z possible 9 ta/e4 #aei--;,,*ick5 ,,aspic ,! quantities ( meat are ! same z = ord9>y aspic2 !re ne$ only be add$ to x ei!r two ov5-br[n$ h5s1 or _! equival5t 9 weight ( roa/$ f[l c>cases1 & p\ltry giblets if ^! are h&y4 ,x is always bett]1 h[ev]1 to prep>e ! /ock ) ! h5s & giblets & to keep ! c>cases = ! cl>ification4 ,?is cl>ification foll[s ! same rules z t ( ! ord9>y aspic1 except t a few roa/$-f[l c>cases1 previ\sly well fre$ f fat1 are add$ to x4 ,9 ! case ( ?is p>ticul>ly delicate aspic1 x is m ?an ev] necess>y n to ov]do ! am\nt ( gelat9e4 ,x %\ld be easily soluble to ! palate 9 ord] to be p]fect4 #afj--;,,game ,,aspic ,prep>e ?is aspic /ock 9 exactly ! same way z t ( ord9>y aspic1 only sub/itute game1 su* z de]1 roebuck1 doe1 or h>e1 or wild rabbit 7previ\sly br[n$ 9 ! ov571 = ! beef4 ,:5 possible also add to ?is /ock a few old specim5s ( fea!r$ game1 su* z p>tridges or pheasants t are too t\gh = o!r purposes & :i* suit admirably "h4 ,! cl>ification *anges accord+ to ! diff]5t flav\rs :i* are to be giv5 to ! aspic4 ,if x is n necess>y to give x a special *>act]i/ic1 x %\ld be prep>$ ) ! meat ( t gr\nd game :i* happ5s to be mo/ available at ! "t1 add+ to ! quantity us$ roa/ c>cases ( fea!r$ game1 ! respective am\nts ( bo? +r$i5ts be+ ! same z = ord9>y aspic4 ,if1 on ! o!r h&1 ! aspic is to h a well-def9$ flav\r1 ! meat us$ = ! cl>ification %\ld naturally be t produc+ ! flav\r 9 "q1 i4e41 ei!r p>tridge or pheasant1 or hazel-h51 c4 ,"s aspics are greatly improv$ by be+ flav\r$ ) a small quantity ( old br&y4 ,r ?an use an inf]ior k9d ( ?is +r$i5t1 h[ev]1 ,i %\ld advise its total omission f ! aspic4 ,)\t aromatisation ! aspic1 ?\gh imp]fect1 is passable2 b aromatis$ ) bad br&y x is inv>iably spoilt4 ,,l5t5 ,,aspics #afa--;,,fi% ,,aspic ,,) ,,:ite ,,w9e ,! /ock = ?is aspic is prep>$ 9 precisely ! same mann] z fi% /ock1 ,no4 #a4 ,! /ewpan ne$ n1 h[ev]1 be butt]$ previ\s to ! ins]tion ( ! onions1 p>sley-/alks1 & fi%-bones4 ,if ! aspic is n requir$ to be q :ite1 a little saffron may be add$ to x1 z ! aroma ( ?is condim5t bl5ds s p]fectly ) t ( fi%4 ,:5 ! /ock is prep>$ its consi/5ce %\ld be te/$1 & rectifi$1 if necess>y1 by means ( gelat9e4 ,! quantity ( ?is sub/ance %\ld on no acc\nt exce$ eight leaves p] qu>t ( aspic1 &1 at ! risk ( repeat+ myself1 ,i rem9d ! read] t ! less gelat9e is us$ ! bett] ! aspic w be4 ,! cl>ification %\ld be made ) fre% cavi>e if possible1 b press$ cavi>e is also admirably suit$ to ?is purpose4 ,! quantities are ! same z = ! cl>ification ( fi% consomm1 ,no4 #d4 ,9 flav\r+ :ite fi% aspics ei!r dry *ampagne or a good ,bordeaux or ,burgundy may be us$4 ,take c>e1 h[ev]-- #a4 ,t ! w9e us$ be ( an unque/ionably good quality4 #b4 ,t x be only add$ to ! aspic :5 ! latt] is already cold & on ! po9t ( coagulat+1 z ?is is ! only means ( pres]v+ all ! aroma ( ! w9e4 ,f9ally1 9 c]ta9 cases1 a special flav\r may be obta9$ by ! use ( crayfi%1 :i* are cook$1 z = bisque1 !n p\nd$1 & add$ to ! fi% /ock ,no4 #aa t5 m9utes be=e /ra9+ x4 ,a proportion ( f\r little crayfi% bisque p] qu>t ( aspic is suffici5t to secure an excell5t aroma4 #afb--;,,fi% ,,aspic ,,) ,,r$ ,,w9e ,?is aspic /ock is ! ,c\rt-b\illon ) r$ w9e ,no4 #afe1 :i* has s]v$ 9 cook+ ! fi% = :i* ! aspic is int5d$2 ?is fi% is g5]ally ei!r tr\t or salmon2 sometimes also1 b less commonly1 a c>p or a pike4 ,?is /ock mu/ fir/ ( all h its grease ?or\ghly remov$2 x %\ld !n be p\r$ c>efully away1 r$uc$ if necess>y1 & ! requir$ quantity ( gelat9e add$4 ,?is _c be easily det]m9$1 z all gelat9es are n alike1 & ! /ock may h contract$ a c]ta9 consi/5ce f its contact ) ! fi%4 ,"o c1 !re=e1 only be guid$ by te/+ small quantities cool$ 9 ice1 b c>e %\ld be tak5 t ! aspic be n too firm4 ,! cl>ification ( ?is aspic is g5]ally made ) :ite ( egg 9 ! proportion ( "o :ite p] qu>t4 ,! :ite1 half-:isk$1 is add$ to ! cold /ock1 & ! latt] is put ov] an op5 fire & /irr$ ) a spatula4 ,z soon z x boils1 ! aspic is p\r$ ?r\gh a s]viette fix$ on to ! legs ( an ov]turn$ /ool4 ,! fir/ dripp+s ( ! fluid are put back on to ! s]viette if !y d n seem cle>1 & ?is op]ation is repeat$ until ! requir$ cle>ness is obta9$4 ,x almo/ inv>iably happ5s t1 ei!r dur+ ! cook+ ( ! fi% or dur+ ! cl>ification1 ! w9e loses its col\r ?r\gh ! precipitation ( ! col\r+ elem5ts d]iv$ f ! tann94 ,! only way ( ov]com+ ?is difficulty is to add a few drops ( liquid c>m9e or vegetable r$2 b1 9 any case1 x is well to rememb] t ! col\r ( r$-w9e aspic mu/ nev] be deep] ?an a sombre p9k4 ,,*apt] ,,vi ,! ,c\rt-b\illons & ! ,m>9ades #afc--;,,c\rt-,,b\illon ,,) ,,v9eg> ,quantities ,requir$ = ,five ,qu>ts4 #e qu>ts ( wat]4 p9t ( v9eg>4 #b oz4 ( gray salt4 oz4 ( pepp]corns4 lb4 ( c>rots4 #a lb4 ( onions4 ,a little ?yme & bay4 #b oz4 ( p>sley /alks4 ,prep>ation4--,put into a saucepan ! wat]1 salt1 & v9eg>1 ! m9c$ c>rots & onions1 & ! p>sley1 ?yme1 & bay1 ga!r$ into a bun*4 ,boil1 all[ to simm] = "o h\r1 rub ?r\gh tammy1 & put aside until want$4 ,rem>ks4--,put ! pepp]corns into ! c\rt-b\illon only twelve m9utes be=e /ra9+ ! latt]4 ,if ! pepp] 7 9 = too long a "t x w\ld give a bitt]ness to ! prep>ation4 ,?is rule also applies to ! =mul t foll[1 9 :i* ! use ( pepp]corns is also requir$4 ,?is c\rt-b\illon is pr9cipally us$ = cook+ tr\t & salmon1 z well z = v>i\s %ell-fi%4 #afd--;,,c\rt-,,b\illon ,,) ,,:ite ,,w9e ,quantities ,requir$ = ,two ,qu>ts4 #a qu>t ( :ite w9e4 #a qu>t ( wat]4 #c oz4 ( m9c$ onions4 #a l>ge faggot4 oz4 ( gray salt4 ,a few pepp]corns4 ,prep>ation4--,?is is ! same z = ! c\rt-b\illon ) v9eg>1 except t x is boil$ = half an h\r & is /ra9$ ?r\gh tammy4 ,rem>ks4--,if ! c\rt-b\illon has to be r$uc$ ! quantity ( salt %\ld be proportionately less4 ,?is prep>ation is pr9cipally us$ = poa*+ fre%-wat] fi%4 #afe--;,,c\rt-,,b\illon ,,) ,,r$ ,,w9e ,use ! same quantities z = c\rt-b\illon ) :ite w9e1 tak+ c>e-- #a4 ,to replace :ite w9e by excell5t r$ w9e4 #b4 ,to add f\r oz4 ( m9c$ c>rots4 #c4 ,to apportion ! w9e & wat] 9 ! ratio ( two-?irds to "o-?ird4 ,prep>ation4--,! same z t ( ! =m]1 ) ! same "t = boil+4 ,rem>ks4--,if ! c\rt-b\illon is to be r$uc$1 ! salt %\ld be less accord+ly4 ,:5 ! c\rt-b\illon ) r$ w9e is to con/itute an aspic /ock1 fi% fumet ) en\gh gelat9e takes ! place ( ! wat]4 ,! uses ( c\rt-b\illon ) r$ w9e are simil> to ^? ( ! :ite-w9e k9d4 #aff--,,pla9 ,,c\rt-,,b\illon ,! quantity ( c\rt-b\illon is det]m9$ by ! size ( ! piece :i* x is to cov]4 ,x is compos$ ( cold1 salt wat] 7! salt am\nt+ to a little less ?an "o-half oz4 p] qu>t ( wat]71 "o-qu>t] p9t ( milk p] qu>t ( wat]1 & "o ?9 slice ( peel$ lemon 9 ! same proportion4 ,! fi% is imm]s$ :ile ! liquor is cold2 ! latt] is v sl[ly br\ght to ! boil1 & z soon z ?is is rea*$1 ! receptacle is mov$ to ! side ( ! fire1 :]e ! cook+ ( ! fi% is complet$4 ,?is c\rt-b\illon1 :i* is us$ ) l>ge pieces ( turbot & brill1 is nev] prep>$ be=eh&4 #afg--,,special ,,c\rt-,,b\illon1 ,,or ,,blanc ,?is prep>ation is a g5u9e c\rt-b\illon1 ?\gh x is n us$ 9 cook+ fi%4 ,! ,quantities ,requir$ = ,five ,qu>ts ( ?is ,c\rt-b\illon are3-- ,a little less ?an #b oz4 ( fl\r4 #a oz4 ( grey salt4 ,! juice ( #c lemons or p9t ( good v9eg>4 #e qu>ts ( cold wat]4 ,gradually mix ! fl\r & ! wat]2 add ! salt & ! lemon juice1 & pass ?r\gh a /ra9]4 ,set to boil1 & /ir ! mixture ! :ile1 9 ord] to prev5t ! fl\r f precipitat+2 z soon z ! boil is rea*$1 imm]se ! objects to be treat$4 ,^! are usually calf's head or foot1 previ\sly blan*$2 %eep's trott]s1 cocks' kidneys or combs1 or su* vegetables z salsify1 c>doon1 c4 ,rem>ks ^u ! ,use ( ,c\rt-b\illon4 #a4 ,c\rt-b\illon mu/ always be prep>$ 9 advance = all fi%1 ! "t = poa*+ :i* is less ?an half an h\r1 except turbots & brills4 #b4 ,:5 a fi% is ( su* a size z to ne$ m ?an half an h\r's poa*+1 proce$ z foll[s3--,place "u ! dra9] ( ! fi%-kettle ! m9c$ c>rots & onions & ! faggot2 put ! fi% on ! dra9]1 & cov] x ) wat] & v9eg>1 or :ite w9e1 9 accordance ) ! k9d ( c\rt-b\illon want$ & ! quantity requir$4 ,add ! salt1 boil1 & keep ! c\rt-b\illon g5tly simm]+ = a p]iod ( "t fix$ by ! weight ( ! fi%4 ,! "t all[$ = poa*+ ! latt] w be giv5 9 _! respective =mul4 #c4 ,fi%1 :5 :ole1 %\ld be imm]s$ 9 cold c\rt-b\illon2 :5 slic$1 9 ! same liquor1 boil+4 ,! exceptions to ?is rule are small tr\t 8au bleu0 & %ell-fi%4 #d4 ,if fi% be cook$ 9 %ort liquor ! aromatics are put "u ! dra9] & ! liquid elem5ts ( ! select$ c\rt-b\illon 7z1 = example1 t ) r$ or :ite w9e7 are s calculat$ z to cov] only "o-?ird ( ! solid body4 ,fi% cook$ 9 ?is way %\ld be frequ5tly ba/$4 #e4 ,c\rt-b\illon = ord9>y & sp9y lob/]s %\ld always be at full boil+ pit* :5 ^! are imm]s$4 ,! case is ! same = small or m$ium fi% 8au bleu40 #f4 ,fi% :i* is to be s]v$ cold1 also %ell-fi%1 %\ld cool 9 ! c\rt-b\illon itself2 ! cook+ p]iod is consequ5tly curtail$4 ,m>9ades & ,br9es4 ,m>9ades play b a small "p 9 ,engli% cook]y1 v5ison or o!r gr\nd-game be+ g5]ally pref]r$ fre%4 ,h[ev]1 9 ! ev5t ( its be+ necess>y to resort to ^! me?ods ( prep>ation1 ,i %all give two =mul = v5ison & two = mutton4 ,! use ( ! m>9ade = v5ison is v mu* debat$4 ,c]ta9ly x is (t5 desirable t ! fibre ( ^? meats t come f old specim5s ( ! de] & bo> species be s(t5$1 b !re is no d\bt t :at ! meat ga9s 9 t5d]ness x loses 9 flav\r4 ,on ! :ole1 !re=e1 x w\ld be be/ to use only ^? jo9ts :i* come f "y bea/s4 ,9 ! case ( ! latt]1 ! m>9ade may well be disp5s$ )4 ,x w\ld add no?+ to ! sav\r ( a haun* ( v5ison1 su* z may be got 9 ,engl&1 :ile x w\ld be equally ineffectual 9 ! case ( ! roebuck or h>e4 ,a summ>y treatm5t ( ^! two1 ) raw m>9ade1 may well be adopt$1 z also = de]4 ,z = cook$ m>9ade1 its real & only use lies 9 ! fact t dur+ /ormy summ] wea!r x enables "o to pres]ve meat :i* w\ld o!rwise h to be wa/$4 ,x may1 moreov]1 be us$ = brais$ v5ison1 b ?is treatm5t ( game is v uncommon n[adays4 #afh--;,,cook$ ,,m>9ade ,,= ,,v5ison ,quantities ,requir$ = ,five ,qu>ts4 lb4 ( m9c$ c>rots4 lb4 ( m9c$ onions4 #b oz4 ( m9c$ %allots4 #a cru%$ g>lic clove4 #a faggot1 includ+ #a oz4 ( p>sley /alks1 #b sprigs ( rosem>y1 z mu* ?yme1 & #b bay leaves4 ,prep>ation4--,heat "o-half p9t ( oil 9 a /ewpan1 add ! c>rots & onions1 & fry !m :ile /irr+ frequ5tly4 ,:5 !y beg9 to br[n add ! %allots1 ! g>lic1 & ! faggot1 !n "o p9t ( v9eg>1 two bottles ( :ite w9e1 & ?ree qu>ts ( wat]4 ,cook ?is m>9ade = tw5ty m9utes1 & add a fur!r two oz4 ( salt1 "o-half oz4 ( pepp]corns1 & f\r oz4 ( br[n sug>4 ,t5 m9utes aft]w>ds pass x ?r\gh a /ra9] & let x cool be=e ins]t+ ! meats4 ,n4,b4--,9 summ] ! m>9ade v (t5 decomposes1 because ( ! blood conta9$ by ! meat "u treatm5t 9 x4 ,! only means ( av]t+ ?is is to boil ! m>9ade e two or ?ree days at lea/4 #afi--,,raw ,,m>9ade ,,= ,,but*]',s ,,meat ,,or ,,v5ison ,?is m>9ade is prep>$ imm$iately be=e us+4 ,! meat to be treat$ is fir/ salt$ & pepp]$ on all sides1 !n x is put 9 a receptacle j l>ge en\gh to hold x1 & laid !re9 on a litt] ( aromatics1 includ+ m9c$ c>rots & onions1 a few *opp$ %allots1 p>sley /alks1 ?yme1 & bay 9 proportion to ! re/4 ,n[ spr9kle ! meat copi\sly ) oil & half z mu* v9eg>2 cov] ! di% ) oil-pap]1 & put x some:]e 9 ! cool4 ,rememb] to turn ! meat ov] ?ree or f\r times a day1 cov]+ x ea* "t ) a lay] ( vegetables4 ,?is m>9ade is v active1 & is admirably suit$ to all but*]'s meat & v5ison1 provid$ ^! be n all[$ to rema9 9 x = too long a "t4 ,x is v difficult to say h[ long ! meat mu/ /ay 9 ^! m>9ades2 ! "t v>ies accord+ to ! size & quality ( ! jo9ts1 & ! ta/e ( ! consum]1 c4 ,all t c be said is t ?ree h\rs %\ld be suffici5t to m>9ade a cutlet or escalope ( roebuck1 & t = big jo9ts su* z saddle or leg ! "t %\ld n exce$ f\r days4 #agj--,,m>9ade ,,= ,,mutton1 ,,roebuck-,,/yle ,?is is exactly ! same z cook$ m>9ade1 ,no4 #afh4 ,!re ne$ only be add$ "o oz4 ( junip] b]ries1 a few sprigs ( rosem>y1 wild ?yme1 & basil1 two extra g>lic cloves1 & "o qu>t less ( wat]4 #aga--,,m>9ade ,,) ,,r$ ,,w9e ,,= ,,mutton ,by sub/itut+ r$ w9e = :ite 9 ! prec$+ =mula--! quantity ( ! liquid equall+ t ( ! wat]--& by slightly increas+ ! quantity ( aromatics1 an excell5t m>9ade = mutton is obta9$1 :i* 9 summ] enables "o to pres]ve meat1 o!rwise p]i%able1 = "s days4 #agb--;,,br9e ,quantities ,requir$ = ,fifty ,qu>ts4 #ef lbs4 ( gray salt4 #ej qu>ts ( wat]4 #f lbs4 ( saltpetre4 #c lbs4 ( br[n sug>4 ,mode ( ,proc$ure4--,put ! salt & ! wat] 9 a t9n$ copp] pan1 & put x on an op5 fire4 ,:5 ! wat] boils1 ?r[ 9 a peel$ potato1 &1 if ! latt] float1 add wat] until x beg9s to s9k4 ,if1 on ! contr>y1 ! potato %\ld s9k imm$iately1 r$uce ! liquid until x is able to buoy ! tub] up4 ,at ?is /age ! sug> & saltpetre are add$2 let !m dissolve1 & ! br9e is !n remov$ f ! fire & is all[$ to cool4 ,x is !n p\r$ into ! receptacle int5d$ = x1 :i* mu/ be ei!r ( slate1 /one1 cem5t1 or well-jo9t$ tiles4 ,x is well to place 9 ! bottom ( ?is res]voir a wood5 lattice1 :]eon ! meats to be salt$ may be laid1 =1 7 ! imm]s$ objects to lie directly on ! bottom ( ! receptacle1 ! "u p>ts w\ld be entirely %ield$ f ! br9e4 ,if ! meats to be salt$ are ( an appreciable size1 !y %\ld be inoculat$ ) br9e by means ( a special syr+e4 ,)\t ?is measure x w\ld be impossible to salt regul>ly1 z ! sides w\ld already be ov]-saturat$ be=e ! c5tre _h ev5 be5 prop]ly rea*$4 ,eight days %\ld be all[$ = salt+ a piece ( beef ( :at size soev]1 above eight or t5 lb41 s9ce ! process ( inoculation equalises ! salt+4 ,ox-tongue int5d$ = salt+1 besides hav+ to be z fre% z possible1 mu/ be trimm$ ( almo/ all ! c>tilage ( ! ?roat1 & c>efully beat5 ei!r ) a beat] or roll]4 ,!n x mu/ be prick$ on all sides ) a /r+-ne$le1 & imm]s$ 9 ! liquid1 :]e x %\ld be slightly weight$ by "s means or o!r 9 ord] to prev5t its ris+ to ! surface4 ,a m$ium-siz$ tongue w\ld ne$ ab\t sev5 days' imm]sion 9 ! br9e4 ,?\gh br9e does n turn z easily z ! cook$ m>9ades1 x w\ld be well1 especially 9 /ormy wea!r1 to wat* x & occasionally to boil x4 ,b1 z ! process ( boil+ inv>iably conc5trates ! br9e1 a little wat] %\ld be add$ to x e "t x is s treat$1 & ! te/ ( ! potato1 describ$ above1 %\ld always be resort$ to4 ,,*apt] ,,vii #a4 ,elem5t>y ,prep>ations ,be=e broa*+ ! "q ( ! num]\s prep>ations :i* con/itute ! v>i\s s\p1 relev1 & entre g>ni%es1 x w be necess>y to give ! =mul ( ! elem5t>y prep>ations1 or :at are te*nically call$ ! mise en place4 ,if ! v>i\s op]ations :i* g to make ! mise en place 7 n1 at lea/ summ>ily1 discuss$ "h1 ,i %\ld be compell$ to repeat !m 9 ea* =mula = :i* !y are requir$--t is to say1 9 almo/ e =mula4 ,i %\ld ?us resemble ^? bad op]ators :o1 hav+ neglect$ _! mise en place1 are oblig$ to make x 9 ! c\rse ( o!r "w1 & !reby n only run ! risk ( mak+ x badly1 b also ( los+ valuable "t :i* might be us$ to bett] advantage4 ,elem5t>y prep>ations consi/ ( ^? ?+s :]e( "o is con/antly 9 ne$1 :i* may be prep>$ 9 advance1 & :i* are kept available = use at a mom5t's notice4 #agc--;,,an*ovies 7,,fillets ,,(7 ,:e!r !y be = hors d'uvres or = cul9>y use1 x is always be/ to h ^! h&y4 ,aft] hav+ wa%$ & well wip$ !m1 9 ord] to remove ! :ite p[d] result+ f ! little scales ) :i* !y are cov]$1 !y %\ld be neatly trimm$ to ! %ape ( ext5d$ oblongs4 ,!n deta* ! fillets f ! bones by g5tle pull+1 divide ea* fillet l5g?wise into ?ree or f\r small] fillets1 put ! latt] into a small n>r[ di% or a little b[l1 & cov] !m ) oil4 ,! fillets may also be kept :ole ) a view to roll+ !m into r+s4 #agd--;,,anglaise 7,,= ,,egg-,,&-,,bread-,,crumb+7 ,x is well to h ?is always ready = ^? di%es :i* are to be pans l'anglaise1 or z _m ( ! recipes direct3 treat$ l'anglaise4 ,x is made ( well-:isk$ eggs1 salt1 pepp]1 & "o dess]tspoonful ( oil p] c\ple ( eggs4 ,its ,uses4--,! solids to be pans l'anglaise are dipp$ into ! prep>ation describ$ above1 tak+ c>e t ! latt] coats !m ?or\ghly2 :]eupon1 accord+ to ! requirem5ts1 !y are roll$ ei!r 9 bread-crumbs or 9 f9e rasp+s4 ,f ?is comb9ation ( egg ) bread-crumbs or rasp+s !re results a k9d ( coat :i*1 at ! mom5t ( contact ) ! hot fat1 is imm$iately conv]t$ into a resi/+ cru/4 ,9 croquettes ?is cru/ *ecks ! escape1 into ! fat1 ( ! sub/ances x encloses1 & ?is is m especially ! case :5 ! croquettes conta9 "s r$uc$ sauce1 or are compos$ ( raw meats or fi% ^: juices are !reby entirely reta9$4 ,a solid prep>$ l'anglaise & cook$ 9 fat %\ld always be put into ! latt] :5 ?is is v hot1 s z to ensure ! in/antane\s solidification ( ! egg & bread-crumbs4 ,n4,b4--,objects to be treat$ l'anglaise are g5]ally roll$ 9 fl\r be=e be+ imm]s$ 9 ! anglaise1 = ! fl\r helps ! =ego+ to adh]e to ! object4 ,! cru/ =m$ ov] ! solid ?us acquires a d5sity :i* is indisp5sable4 #agd;a--,,aromatics ,aromatics play a v prom95t "p 9 cook]y1 & _! comb9ation ) ! condim5ts con/itutes1 z ,grimod de la ,reynire said1 8! hidd5 s\l ( cook+40 ,_! real object1 9 fact1 is to ?r[ ! sav\r ( di%es into relief1 to int5sify t sav\r1 & to give ea* cul9>y prep>ation its p>ticul> /amp4 ,!y are all d]iv$ f ! vegetable k+dom2 b1 :ile "s are us$ dry1 o!rs are us$ fre%4 ,! fir/-nam$ %\ld belong to ! p]man5t kit*5 /ock2 !y are3 sage1 basil1 rosem>y1 sweet m>joram1 ?yme1 & bay4 ,also to be includ$ 9 ! p]man5t /ock are3 c9namon1 g+]1 junip]-b]ries1 nutmeg1 cloves1 mace1 & vanilla4 ,! la/-nam$ comprise ^? aromatic h]bs us$ fre%1 su* z3 p>sley1 *]vil1 t>ragon1 pimp]nel1 & common savory2 :ile1 "u ?is head1 !re may also be includ$3 bits ( common- & ,seville-orange r9d & ze/s ( lemon r9d4 #agd;b--,,season+ ,,& ,,condim5ts ,season+s are divid$ into sev]al classes1 :i* comprise3-- #a4 ,sal9e season+s4--,salt1 spic$ salt1 saltpetre4 #b4 ,acid season+s4--,pla9 v9eg>1 or ! same aromatis$ ) t>ragon2 v]juice1 lemon juice1 & common- or ,seville-orange juices4 #c4 ,hot season+s4--,pepp]corns1 gr\nd or concass$ pepp]1 or mignonette2 paprika1 curry1 cay5ne1 & comp\nd spices4 #d4 ,sac*>9e season+s4--,sug> & honey4 ,condim5ts are likewise subdivid$1 ! ?ree classes be+3-- #a4 ,! pung5ts4--,onions1 %allots1 g>lic1 *ives1 & hors]adi%4 #b4 ,hot condim5ts4--,mu/>d1 gh]k9s1 cap]s1 ,engli% sauces1 su* z ,worce/]1 ,h>vey1 ,ket*up1 ,esc(fi]'s sauces1 c42 ! w9es us$ 9 r$uctions & brais+s2 ! f9i%+ elem5ts ( sauces & s\ps4 #c4 ,fatty sub/ances4--,mo/ animal fats1 butt]1 vegetable greases 7edible oils & cocoanut butt]74 ,rem>ks4--,9 cook]y x %\ld be borne 9 m9d t bo? excell5ce & eatabl5ess dep5d entirely ^u a judici\s use & a rational bl5d+ ( ! aromatics1 season+s1 & condim5ts4 ,&1 accord+ z ! latt] h be5 us$ & apportion$1 _! action w be ei!r b5eficial or injuri\s to ! heal? ( ! consum]4 ,9 ! matt] ( season+ !re c be no "q ( approximation or half measures2 ! quantities mu/ be exact1 all[+ only ( slight ela/icity 9 respect ( ! v>i\s ta/es to be satisfi$4 #age--;,,cl>ifi$ ,,butt] ,a c]ta9 quantity ( cl>ifi$ butt] %\ld always be kept ready & h&y4 ,to prep>e ?is butt]1 put "o lb4 to melt 9 a saucepan l>ge en\gh to hold twice t am\nt4 ,place ! saucepan on ! side ( ! fire1 ov] mod]ate heat2 remove all ! scum :i* rises to ! surface1 &1 :5 ! butt] looks q cle> & all =eign sub/ances h dropp$ to ! bottom1 put ! liquid c>efully away & /ra9 x ?r\gh musl94 #agf--;,,faggots 7,,b\quets ,,g>nis7 ,! "n 8faggot0 is giv5 to ^? little bun*es ( aromatics :i*1 :5 ! contr>y is n /at$1 are g5]ally compos$ 79 ord] to weigh "o ounce7 ( eight-t5?s oz4 ( p>sley /alks & roots1 "o-t5? oz4 ( bay leaves1 & "o-t5? oz4 ( ?yme4 ,^! v>i\s aromatics are put neatly toge!r s t no sprig ( ! "o /icks out beyond ! o!rs1 & !y are prop]ly /rung toge!r4 #agg--;,,*]vil ,*opp$ ,*]vil4--,clean ! *]vil & remove ! /alks2 wa%1 dry x well :ile toss+ x1 !n *op x f9ely & put x aside on a plate 9 ! cool1 if x is n = imm$iate use4 ,concass$ ,*]vil4--,proce$ z above1 except t1 in/ead ( *opp+ x1 compress x betwe5 ! f+]s & slice x aft] ! mann] ( a *aff-cutt]4 ,concass$ & *opp$ *]vil are1 if possible1 only prep>$ at ! la/ mom5t4 ,*]vil ,plu*es4--,! plu*es are greatly us$ 9 ! f9i%+ (f ( s\ps4 ,!y are1 practically1 ! s]rat$ portions only ( ! leaves1 :i* are torn away 9 su* a mann] z to %[ no trace ( ! ve9+s4 ,!y are imm]s$ 9 wat]1 & at ! la/ mom5t )drawn1 s z to be add$1 raw1 to ei!r s\ps or boil+ consomms4 #agh--,,rasp+s ,gold5 rasp+s are obta9$ by p\nd+ & pass+ ?r\gh a f9e sieve bread-cru/s :i* h be5 previ\sly well dri$ 9 ! ov54 ,:ite rasp+s are simil>ly prep>$1 except t v dry1 :ite crumb is us$4 #agi--,,peel$1 ,,*annell$1 ,,& ,,ze/$ ,,lemons ,lemons are greatly us$ 9 cook]y1 z di% & come/ible g>ni%4 ,:5 a :ole lemon is us$ = m>9ades ( fi%1 = ! 8blancs10 c41 x is well to peel x to ! pulp1 i4e41 to remove ! peel & ! :ole ( ! und]ly+ :ite4 ,! lemon is !n cut into m or less l>ge slices1 accord+ to ! use = :i* x is int5d$4 ,! r9d ( a lemon ?us peel$ may be cut into bits & us$ 9 ?is =m z ! necessity arises4 ,:5 cutt+ x up1 flatt5 ! r9d inside upp]mo/ on ! table1 &1 ) a v %>p & flexible knife1 remove all ! :ite2 !n slice ! rema9+ peel 7:i* con/itutes :at is call$ ze/7 into /rips ab\t "o in* wide1 & cut ^! lat]ally 9 f9e juli5ne-fa%ion4 ,scald ! result+ bits = five m9utes1 cool !m1 dra9 !m c>efully1 & put !m aside until want$4 ,sometimes1 in/ead ( cutt+ juli5ne-fa%ion1 ! ze/ may be f9ely *opp$1 b ! re/ ( ! process rema9s ! same4 ,lemons are *annell$ by means ( a little knife1 or a special in/rum5t = ! purpose1 :i* excises p>allel ribbons f ! surface ( ! r9d & lays ! :ite b>e4 ,a lemon *annell$ 9 ?is way is cut 9 two1 l5g?wise ) ! core2 its two extremities are remov$1 & ! two halves are cut lat]ally into ?91 regul> slices to look l s]rat$ half-discs4 ,! lemon may also be cut at "r angles to ! core4 ,fri$ fi%1 oy/]s1 & c]ta9 game are g5]ally g>ni%$ ) lemon slices fa%ion$ accord+ to ! ta/e ( ! cook2 b ! simple/1 & p]haps ! be/1 way is to cut ! lemon ?r\gh ! c5tre1 aft] hav+ trimm$ ! two ends q /raight1 & !n to remove ! r9d r\ghly f ! edge4 ,= :atev] purpose ! lemon be int5d$1 x %\ld be1 z f> z possible1 only prep>$ at ! la/ mom5t4 ,if x mu/ be prep>$ be=eh&1 x w\ld be well to keep x 9 a b[l ( fre% wat]4 #ahj--,,%allots ,*opp$ ,%allots4--,clean ! %allots1 &1 by means ( a v %>p knife1 cut !m l5g?wise into ?9 slices2 let ^! cl+ toge!r by n all[+ ! knife to cut q ?r\gh !m1 &1 ?is done1 turn !m half r\nd & proce$ 9 ! same way at "r angles to ! o!r cuts4 ,f9ally1 cut !m lat]ally1 & ?is w be f\nd to produce v f9e & regul>1 small cubes4 ,cisel$ ,%allots4--,! "n 8cisel$ %allots0 is (t5 errone\sly giv5 to ^? %allots result+ f ! above process4 ,b cisel$ %allots are m]ely lat]ally slic$1 ! result ( :i* op]ation is a s]ies ( ?91 regul> discs4 ,cisel$ or *opp$ %allots %\ld1 :5 possible1 only be prep>$ :5 requir$2 if1 h[ev]1 !y mu/ be treat$ 9 advance1 !y %\ld be kept some:]e 9 ! cool until want$4 #aha--,,spices ,/rictly speak+1 spices include c9namon1 nutmeg1 g+]1 mace2 & ! _m v>ieties ( pepp]s & pim5ta1 cay5ne1 paprika1 c4 ,^! v>i\s condim5ts are f\nd ready-made on ! m>ket1 & !y ne$ only be kept dry 9 air-tight boxes 9 ord] to prev5t ! escape ( _! aroma4 ,b !re is ano!r k9d ( prep>ation1 9 cook]y1 to :i* ! "n ( spice or all-spice is m especially giv54 ,n[adays sev]al m>ket v>ieties ( ?is prep>ation exi/1 & vie ) ea* o!r = cu/om1 ?\gh 9 mo/ cases !y des]ve x equally well4 ,=m]ly ?is 0 n s1 & e *ef _h 8 own =mula4 ,! foll[+ is a recipe = ! spice 9 "q1 :i* w\ld be f\nd useful if x _h to be prep>$ at a mom5t's notice3-- ,obta9 ! foll[+1 v dry4 #e oz4 ( bay leaves4 #c oz4 ( ?yme 7half ( x wild1 if possible74 #c oz4 ( cori&]4 #d oz4 ( c9namon4 #f oz4 ( nutmeg4 #d oz4 ( cloves4 #c oz4 ( g+]-root4 #c oz4 ( mace4 #aj oz4 ( mix$ pepp] 7half black & half :ite74 #a oz4 ( cay5ne4 ,put all ^! +r$i5ts into a mort> & p\nd !m until !y are all able to pass ?r\gh a v f9e sieve4 ,put ! result+ p[d] into an air-tight box1 :i* mu/ be kept dry4 ,be=e be+ us$1 ?is spice is g5]ally mix$ ) salt 7,no4 #ahh74 #ahb--;,,fl\r ,= :atev] use ! fl\r is int5d$1 x is always be/ to sift x4 ,?is is m p>ticul>ly necess>y 9 ! case ( fl\r us$ = coat+ objects to be fri$2 = ! latt]1 be+ fir/ dipp$ into milk1 mu/ ( necessity let a few drops ( t liquid fall into ! fl\r !y are roll$ 94 ,lumps w\ld !re=e =m1 :i* might adh]e to ! objects to be fri$ if ! fl\r 7 n sift$4 #ahc--;,,h]b ,,juice ,?is is to f9i% or int5sify c]ta9 prep>ations4 ,to prep>e x1 ?r[ into a small saucepan ( boil+ wat] "s p>sley1 *]vil1 & t>ragon & *ive leaves1 9 equal quantities1 accord+ to ! am\nt ( juice requir$4 ,set to boil = two m9utes1 dra91 cool1 press ! h]bs 9 a t[el1 twi/+ ! latt]2 p\nd v f9ely1 & extract ! juice f ! result+ pa/e by twi/+ a /rong t[el r\nd x4 ,keep ?is juice 9 ! cool4 #ahd--;,,bread-,,crumbs ,?or\ghly rub1 9 a clos$ t[el1 "s /ale bread-crumb previ\sly well brok5 up4 ,pass x ?r\gh a f9e sieve or col&]1 accord+ z to :e!r x is requir$ v f9e or n1 & put x aside 9 a conv5i5t receptacle4 #ahe--;,,*opp$ ,,onion ,cut ! onion f9ely1 l ! %allots1 b if x is to be m9c$ ) a view to mak+ x ev5 f9]1 x %\ld be fre$ ( its pung5t juice1 :i* w\ld cause x to black5 ) exposure to ! air4 ,to accompli% ?is1 put ! onion 9 ! corn] ( a t[el1 p\r pl5ty ( cold wat] ov] x1 & twi/ ! t[el 9 ord] to express ! wat]4 ,by ?is means ! onion rema9s q :ite4 #ahf--,,turn$ ,,or ,,/on$ ,,olives ,!re are special in/rum5ts = /on+ olives1 b1 fail+ ^!1 cut ! fruit spirally f ! /one ) ! po9t ( a small knife4 ,keep ! olives 9 slightly salt$ wat]4 #ahg--,,p>sley ,*opp$ ,p>sley4--,if p>sley be prop]ly *opp$1 no juice %\ld be produc$4 ,if1 on ! contr>y1 ! op]ation be p]=m$ badly1 x am\nts to a process ( p\nd+ :i*1 p]=ce1 expresses ! juice4 ,9 ! latt] case ! p>ticles coh]e1 & !y are spr9kl$ ) difficulty ov] an object4 ,to rem$y ?is %ortcom+1 wa% ! *opp+s 9 fre% wat]1 z 9 ! case ( ! onion1 press+ 9 a simil> mann] s z to expel ! wat]4 ,concass$ ,p>sley is t k9d :i* is r\ghly *opp$4 ,:5 a cul9>y prep>ation is dress$ ) concass$ p>sley1 ! latt] %\ld be add$ to x a few mom5ts be=e s]v+1 9 ord] to und]go a slight cook+ process2 :]eas *opp$ p>sley may be /rewn ov] a di% at ! la/ mom5t4 ,x %\ld be rememb]$ t p>sley1 :5 q fre% & us$ 9 mod]ation1 is an excell5t ?+2 b1 %\ld x h rema9$ too long 9 ! heat1 x becomes q insuff]able4 ,i _c1 !re=e1 too /rongly urge ! advisability ( us+ x 9 ! fre%e/ possible /ate1 & x w\ld ev5 be wis] to disc>d x entirely ?an to be =c$ to ignore ?is condition4 ,p>sley ,sprays4--,^! are *iefly us$ 9 g>ni%+ di%es1 & x is well = ! purpose to make z mu* use z possible ( ! curl$-leaf k9d1 aft] hav+ remov$ ! long /alks4 ,keep ! sprays 9 fre% wat] until requir$4 ,fri$ ,p>sley4--,?is consi/s ( ! sprays1 well dra9$ ( wat] aft] wa%+1 & imm]s$ = an in/ant 9 v hot fat4 ,! mom5t x is fri$ c>efully dra9 x1 salt x1 & place x 9 a clean t[el1 :]e x may get rid ( any sup]flu\s grease4 ,x is us$ to dress fri$ vi&s4 #ahh--,,salt ,two k9ds ( salt are us$ 9 cook+1 viz41 grey1 or sea-salt1 & rock-salt4 ,grey-salt is us$ m especially = ,br9es & 9 ! prep>ation ( ices1 z its grey col\r does n all[ ( its be+ us$ indiscrim9ately4 ,be ?is z x may1 _m pref] x to rock-salt = ! salt+ ( /ock-pots1 roa/s1 & grills4 ,= ! la/ two purposes x is cru%$ ) a roll]1 )\t be+ p\nd$1 & ! result %\ld be su* t e gra9 is di/9ctly p]ceptible to ! t\*4 ,?is salt1 9 melt+ ov] a roa/ or a grill1 c]ta9ly imp>ts a supplem5t>y flav\r to ! latt] :i* c\ld n be got ) ! use ( rock-salt4 ,rock-salt4--,?is is f\nd on ! m>ket 9 ! =ms ( cook+ & table-salt4 ,if ! kit*5 is only suppli$ ) cook+ salt1 ! quantity requir$ = sev]al days %\ld be dri$1 p\nd$ 9 ! mort>1 & pass$ ?r\gh a f9e sieve2 & !n put aside 9 a dry place = use :5 want$4 ,ev5 table-salt1 z x rea*es "o f ! purveyor1 sometimes ne$s dry+ & pass+ ?r\gh a sieve be=e be+ us$4 ,spic$ ,salt4--,?is condim5t1 :i* s]ves an important purpose 9 ! prep>ation ( pies & galant9es1 is obta9$ f a mixture ( "o lb4 ( table salt ) ?ree & "o-half oz4 ( spices 7,no4 #aha74 ,?is k9d ( salt %\ld be c>efully kept 9 a v dry place4 #b4 ,! ,v>i\s ,k9ds ( ,g>ni%es = ,s\ps1 ,relevs1 & ,entres1 ,hot or ,cold ,,/uff+s ,,& ,,=cemeats #ahi--,,v>i\s ,,panadas ,,= ,,/uff+s ,panadas are ^? prep>ations :i* g to make ! leason ( =cemeats & :i* ensure _! prop] consi/5ce :5 !y are cook$4 ,!y are n necess>y to e =cemeat2 = ! m\ssel9e k9d1 :i* are ! f9e/ & lighte/1 d n require !m4 ,nev]!less1 !y are useful = v>y+ ! ta/e & ! uses ( =cemeats1 & ,i ?\ght x advisable to introduce !m "h4 ,! read] w ?us be able to use ei!r =cemeats ) a panada base or m\ssel9e =cemeats2 9 accordance ) ! requirem5ts & 8 res\rces4 #aij--;,a4 ,,bread ,,panada ,put "o-half lb4 ( ! crumb ( bread & "o-half oz4 ( salt into "o-half p9t ( boil+ milk4 ,:5 ! crumb has absorb$ all ! milk1 place ! saucepan ov] a brisk fire & /ir ) a spatula until ! pa/e has become s ?ick z n to cl+ any long] to ! end ( ! spatula4 ,turn ! cont5ts ( ! saucepan into a butt]$ platt]1 & lightly butt] ! surface ( ! panada 9 ord] to avoid its dry+ :ile x cools4 #aia--;,b4 ,,fl\r ,,panada ,put into a small saucepan "o-half p9t ( wat]1 a little salt1 & two oz4 ( butt]4 ,:5 ! liquid boils add five oz4 ( sift$ fl\r !reto1 /irr+ ! :ile ov] a brisk fire until x rea*es ! consi/5ce describ$ 9 ! case ( bread panada4 ,use ! same precautions ) reg>d to cool+4 #aib--;,c4 ,,frangipan ,,panada ,put into a /ewpan f\r oz4 ( sift$ fl\r1 ! yolks ( f\r eggs1 a little salt1 pepp]1 & nutmeg4 ,n[ add by degrees ?ree oz4 ( melt$ butt] & dilute ) "o-half p9t ( boil$ milk4 ,pass ?r\gh a /ra9]1 /ir ov] ! fire until ! boil is rea*$2 set to cook = five m9utes :ile g5tly wield+ ! :isk1 & cool z 9 ! prec$+ cases4 #aic--;,,*ick5 ,,=cemeat ,,) ,,panada ,,& ,,butt] ,remove ! t5dons f1 & cut into cubes1 "o lb4 ( *ick5-meat4 ,p\nd1 & add "o-?ird oz4 ( salt1 a little pepp] & nutmeg4 ,:5 ! meat is well p\nd$ remove x f ! mort>1 & place 9 its /ead "o-half lb4 ( v cold panada 7see ,no4 #aij74 ,f9ely p\nd ?is panada1 & !n add "o-half lb4 ( butt] !reto1 tak+ c>e t ! two +r$i5ts mix ?or\ghly4 ,n[ put 9 ! *ick5-meat1 & wield ! pe/le vigor\sly until ! :ole mass is completely mix$4 ,f9ally1 add consecutively two :ole eggs & ! yolks ( f\r1 /irr+ incessantly ! :ile & see+ t ea* egg is only ins]t$ :5 ! "o prec$+ x has become p]fectly incorporat$ ) ! mass4 ,rub ?r\gh a sieve1 put ! =cemeat into a bas91 & smoo? x ) a wood5 spoon4 ,te/ ! =cemeat by poa*+ a small portion ( x 9 salt$1 boil+ wat]4 ,?is te/1 :i* is indisp5sable1 all[s ( rectify+ ! season+ & ! consi/5ce if necess>y4 ,if x be f\nd t ! =cemeat is too light1 a little :ite ( egg c\ld be m+l$ ) x2 if1 on ! o!r h&1 x %\ld be too /iff add a little s(t5$ butt]4 ,n4,b4--,by sub/itut+ = *ick5 veal1 game1 or fi%1 c41 any k9d ( =cemeat may be made2 = ! quantities ( ! o!r +r$i5ts rema9 ! same :atev] ! basic meat may be4 #aid--;,,*ick5 ,,=cemeat ,,) ,,panada ,,& ,,cream 7,= ,f9e ,qu5elles47 ,f9ely p\nd "o lb4 ( *ick5-meat aft] hav+ remov$ ! t5dons1 & season$ ) "o-qu>t] oz4 ( salt1 a little pepp] & nutmeg4 ,:5 ! meat has be5 r$uc$ to a f9e pa/e1 add1 v gradually1 two oz4 ( :ite ( egg4 ,f9i% ) sev5 oz4 ( ,frangipan panada 7,no4 #aib71 & "w vigor\sly ) ! pe/le until ! :ole is amalgamat$4 ,/ra9 ?r\gh a f9e sieve1 put ! =cemeat into a vegetable-pan suffici5tly l>ge to all[ ( ultimately work+ x ) ease1 & place x on ice = a good h\r4 ,?is done1 /ir ! =cemeat 7/ill on ! ice7 = a few seconds ) a wood5 spoon1 !n add1 9 small quantities at a "t1 "o p9t ( raw cream4 ,at ?is /age complete ! prep>ation by add+ !reto "o-half p9t ( :ipp$ cream4 ,x %\ld !n be f\nd to be v :ite1 smoo?1 & mell[4 ,te/ z direct$ 9 ! prec$+ recipe1 & add a little :ite ( egg if x be too light1 & a little cream if x be too /iff4 ,n4,b4--,?is =cemeat may be prep>$ f all but*]'s meats1 game1 or fi%4 #aie--;,,f9e ,,*ick5 ,,=cemeat ,,or 8,,m\ssel9e0 ,remove ! t5dons f1 trim1 & cut into cubes1 "o lb4 ( *ick5-meat4 ,season ) "o oz4 ( salt1 a little pepp] & nutmeg4 ,f9ely p\nd1 &1 :5 x is r$uc$ to a pa/e1 gradually add ! :ites ( two eggs1 vigor\sly work+ ) ! pe/le mean:ile4 ,/ra9 ?r\gh a f9e sieve1 put ! =cemeat into a vegetable-pan1 /ir x once m ) ! wood5 spoon = a mom5t or two1 & comb9e ) x1 gradually1 "o p9t ( ?ick1 fre% cream1 work+ ) great caution & keep+ ! receptacle on ice4 ,rem>ks ,relative to ,m\ssel9e ,=cemeat4--,?is1 l ! prec$+ =cemeats1 may be prep>$ f any k9d ( meat4 ,! addition ( ! :ite ( egg is n ess5tial if ! meats us$ already possess a c]ta9 quantity ( album52 b )\t ! :ite ( egg ! =cemeat absorbs mu* less cream4 ,?is =cemeat is p>ticul>ly suit$ to prep>ations ) a %ell-fi% base4 ,incomp>ably delicate results are obta9$ by ! process1 :ile x also furni%es ideal qu5elles = ! purpose ( g>ni%+ s\p4 ,9 a ^w1 x may be said ( m\ssel9e =cemeat t1 :]eas x c replace all o!r k9ds1 none ( ^! c replace x4 ,n4,b4--,m\ssel9e =cemeats ( all k9ds1 ) meat1 p\ltry1 game1 fi%1 or %ell-fi%1 may be made accord+ to ! pr9ciples & quantities giv5 above4 #aif--,,pork ,,=cemeat ,,= ,,div]s ,,uses ,remove ! t5dons (1 & cut into l>ge cubes1 two lbs4 ( fillet ( pork1 & ! same weight ( fre%1 fat bacon4 ,season ) "o & ?ree-qu>t] oz4 ( spic$ salt 7,no4 #ahh71 *op ! fillet & bacon up1 toge!r or sep>ately1 p\nd !m f9ely 9 ! mort>1 & f9i% ) two eggs & two tablespoonfuls ( br&y4 ,?is =cemeat is us$ = ord9>y pies & t]r9es4 ,/rictly speak+1 x is 8sausage-meat40 ,! inclusion ( eggs 9 ?is =cemeat really only obta9s :5 x is us$ to /uff jo9ts t are to be brais$1 su* z /uff$ brea/ ( veal2 or 9 ! case ( pies & t]r9es4 ,! addition ( ! egg 9 ^! cases prev5ts ! grease f melt+ too quickly1 & ?us av]ts ! dry+ ( ! =cemeat4 #aig--;,,=cemeat ,,= ,,galant9es1 ,,pies ,,& ,,t]r9es ,remove ! t5dons f1 & cut into cubes1 "o lb4 ( fillet ( veal & z mu* fillet ( pork2 add to ^! two lbs4 ( fre%1 fat bacon1 also cut into cubes4 ,season ) ?ree oz4 ( spic$ salt1 *op ! ?ree +r$i5ts toge!r or ap>t1 & !n f9ely p\nd !m4 ,f9i% ) ?ree eggs & ?ree tablespoonfuls ( burnt br&y1 /ra9 ?r\gh a sieve1 & place 9 a bas94 ,:5 ab\t to s]ve ?is /uff+1 add to x a little fumet correspond+ ) ! meat t is to con/itute ! di%4 ,= t]r9es1 pies1 & galant9es ( game1 "o-qu>t] or "o-fif? ( ! =cemeat's weight ( grat9 /uff+ 7prop] to ! game "u treatm5t7 is add$4 #aih--,,veal ,,=cemeat ,,) ,,fat ,,or ,,godiveau ,remove ! t5dons f1 & cut into cubes1 "o lb4 ( fillet ( veal2 also p>e1 i4e41 deta* sk9 & filam5ts f1 two lbs4 ( ! v dry fat ( kidneys ( beef4 ,fir/1 *op ^! up sep>ately1 !n comb9e & p\nd !m 9 ! mort>4 ,season ) "o-half oz4 ( salt1 a little pepp]1 "s nutmeg1 & p\nd afre% until ! veal & fat become a homog5e\s mass4 ,n[ add f\r eggs1 consecutively1 & at int]vals ( a few m9utes1 )\t ceas+ to p\nd1 & tak+ c>e only to ins]t ea* egg aft] ! prec$+ "o has be5 prop]ly mix$ ) ! mass4 ,spread ! =cemeat ?us prep>$ on a di%1 & put ! latt] on ice until ! next day4 ,! next day p\nd once m1 & add little by little f\rte5 oz4 ( v clean ice 79 small pieces72 or1 in/ead1 an equal weight ( ic$ wat]1 add+ ?is also v gradually4 ,:5 ! godiveau is prop]ly moi/5$1 poa* a small portion ( x 9 boil+ wat] 9 ord] to te/ its consi/5ce4 ,if x be too firm1 add "s m ice to x2 if1 on ! o!r h&1 x seem too flimsy1 add a little ( ! :ite ( an egg4 ,= ! uses ( godiveau & qu5elles see ,no4 #bje4 #aii--,,veal ,,=cemeat ,,) ,,fat ,,& ,,cream ,*op f9ely & ap>t "o lb4 ( v :ite fillet ( veal1 ) t5dons remov$1 cut into cubes1 & "o lb4 ( ! fat ( p>$ kidney ( beef4 ,comb9e ! veal & ! fat 9 ! mort>1 & p\nd until ! two +r$i5ts =m a f9e & ev5 pa/e4 ,season ) "o-half oz4 ( salt1 a little pepp]1 & "s nutmeg1 & add consecutively two eggs & two yolks1 aft] ! mann] ( ! prec$+ recipe & )\t ceas+ to p\nd4 ,/ra9 ?r\gh a sieve1 spread ! =cemeat on a di%1 & keep x on ice until ! next day4 ,next day p\nd ! =cemeat aga9 = a few m9utes1 & add to x1 little by little1 "o & "o-half p9ts ( cream4 ,te/ z be=e1 & rectify if necess>y1 ei!r by add+ cream or by ?ick5+ ) ! :ite ( an egg4 #bjj--;,,*ick5 ,,=cemeat ,,= ,,galant9es1 ,,pies ,,& ,,t]r9es ,! exact weight ( *ick5-meat us$ z ! base ( ?is =cemeat det]m9es ! quantities ( its o!r +r$i5ts4 ,?us ! weight ( meat af=d$ by a f[l weigh+ f\r lbs4 is e/imat$ at tw5ty oz4 aft] d$uct+ ! fillets :i* are always res]v$4 ,h5ce ! quantities = ! =cemeat are regulat$ ?us3-- ,*ick5-meat1 tw5ty oz42 lean pork1 eight oz42 fillet ( veal1 eight oz42 fre%1 fat bacon1 ?irty oz42 :ole eggs1 five2 spic$ salt1 two oz42 br&y1 "o-fif? p9t4 ,*op up1 ei!r toge!r or ap>t1 ! *ick5-meat1 ! veal1 ! pork1 & ! bacon4 ,put all ^! into ! mort>1 p\nd !m v f9ely ) ! season+1 add ! eggs consecutively1 &1 la/ ( all1 p\r 9 ! br&y4 ,rem>ks #a4 ,! quantity ( spic$ salt v>ies1 a few grammes ei!r way1 accord+ z to :e!r ! atmosph]e be dry or damp4 #b4 ,accord+ to ! purpose ( ! =cemeat1 & ) a view to giv+ x a f9] flav\r1 "o may1 subject to ! res\rces at "o's disposal1 add a little raw trimm+s ( foie gras to x2 b ! latt] mu/ n1 9 any case1 exce$ "o-fif? ( ! =cemeat 9 weight4 #c4 ,z a rule1 =cemeat %\ld always be rubb$ ?r\gh a sieve s z to ensure its be+ f9e & ev54 #d4 ,:e!r ! foie gras be add$ or n1 *ick5 =cemeat may always be complet$ ) two or ?ree oz4 ( *opp$ truffles p] lb4 ( its volume4 #bja--;,,game ,,=cemeat ,,= ,,pies ,,& ,,t]r9es ,?is foll[s ! same pr9ciples z ! *ick5 =cemeat1 i4e41 ! weight ( ! game-meat det]m9es ! quantities ( ! o!r +r$i5ts4 ,! proportions are precisely ! same z above z reg>ds ! veal1 ! pork1 ! bacon1 & ! season+4 ,! proc$ure is also ! same1 :ile ! app5d$ rem>ks likewise apply4 #bjb--;,,grat9 ,,=cemeat ,,= ,,ord9>y ,,hot1 ,,rais$ ,,pies ,put into a sautpan conta9+ "o oz4 ( v hot butt]1 "o-half lb4 ( fre%1 fat bacon1 cut into l>ge cubes1 br[n quickly1 & dra9 on a di%4 ,quickly br[n 9 ! same butt] "o-half lb4 ( fillet ( veal cut l ! bacon & dra9 9 ! same way4 ,n[ rapidly br[n "o-half lb4 ( pale1 calf's liv]1 also cut into l>ge cubes4 ,put ! veal & ! bacon back into ! sautpan ) ! liv]1 add ! necess>y quantity ( salt & pepp]1 two oz4 ( mu%room p>+s1 "o oz4 ( truffle p>+s 7raw if possible71 *opp$ %allots1 a sprig ( ?yme1 & a fragm5t ( bay4 ,put ! :ole on ! fire = two m9utes1 dra9 ! bacon1 ! veal1 & ! liv]1 & put ! gravy aside4 ,swill ! sautpan ) "o-qu>t] p9t ( ,madeira4 ,p\nd ! bacon1 veal1 & liv] quickly & f9ely1 :ile add+ consecutively six oz4 ( butt]1 ! yolks ( six eggs1 ! gravy t has be5 put aside1 "o-?ird p9t ( cold1 r$uc$ ,espagnole1 & ! ,madeira us$ = swill+4 ,/ra9 ?r\gh a sieve1 place 9 a ture51 & smoo? ) ! wood5 spoon4 ,n4,b4--,to make a grat9 =cemeat ) game1 sub/itute = ! veal t game-meat :i* may happ5 to be requir$4 #bjc--,,pike ,,=cemeat ,,= ,,qu5elles ,a ,,la ,,lyonnaise ,=cemeats prep>$ ) ! fle% ( ! pike are extremely delicate4 ,subject to circum/ances1 !y may be prep>$ accord+ to any "o ( ! ?ree =mul 7,nos4 #aic1 #aid1 #aie74 ,!re is ano!r excell5t me?od ( prep>+ ?is =cemeat :i* ,i %all submit "h1 z x is specially us$ = ! prep>ation ( pike =cemeat la ,lyonnaise4 ,p\nd 9 a mort> "o lb4 ( ! meat ( a pike1 )\t ! sk9 or bones2 comb9e ) ?is "o-half lb4 ( /iff frangipan1 season ) salt & nutmeg1 pass ?r\gh a sieve1 & put back into ! mort>4 ,vigor\sly "w ! =cemeat 9 ord] to make x coh]e1 & gradually add to x "o-half lb4 ( melt$ beef-fat4 ,! :ole half-p\nd1 h[ev]1 ne$ n necess>ily be beef-fat2 beef-m>r[ or butt] may =m "p ( x 9 ! proportion ( half ! weight ( ! beef-fat4 ,:5 ! =cemeat is v f9e & smoo?1 )draw x f ! mort> & place x 9 a b[l surr\nd$ ) ice until want$4 #bjd--,,special ,,/uff+s ,,= ,,fi% ,^! prep>ations div]ge slightly f ! =cemeats giv5 above1 & !y are ( two k9ds4 ,!y are us$ to /uff su* fi% z mack]el1 h]r+1 %ad1 c41 to :i* !y l5d a condim5t>y t\* t makes ^! fi% m agreeable to ! ta/e1 & c]ta9ly m dige/ible4 ,fir/ ,me?od4--,put into a b[l f\r oz4 ( raw1 *opp$ milt1 two oz4 ( bread-crumb1 /eep$ 9 milk & well press$1 & "o & "o-half oz4 ( ! foll[+ f9e h]bs1 mix$ 9 equal quantities & f9ely *opp$3--,*ives1 p>sley1 *]vil1 %allots1 sweet basil1 half a g>lic clove 7cru%$71 !n two :ole eggs1 salt1 pepp]1 & nutmeg4 ,*op up all ^! +r$i5ts toge!r s z to mix !m ?or\ghly4 ,second ,me?od4--,put into a b[l f\r oz4 ( bread-crumb /eep$ 9 milk & well press$2 "o-half oz4 ( onion & "o-half oz4 ( *opp$ %allots1 slightly cook$ 9 butt]1 & cold2 "o oz4 ( raw mu%rooms1 *opp$ & well press$ 9 a t[el2 a tablespoonful ( *opp$ p>sley2 a piece ( g>lic ! size ( a pea1 cru%$2 salt1 pepp]1 & nutmeg1 & two eggs4 ,mix x z above4 #bje--;,,=cemeat ,,balls ,,or ,,qu5elles ,div]s ways ( ,m\ld+ & ,poa*+ !m4--,:atev] be ! requir$ size or %ape ( qu5elles !re are f\r ways ( mak+ !m3--7#a7 ,by roll+ !m2 7#b7 by m\ld+ !m ) a spoon2 7#c7 by =m+ !m ) a pip+-bag2 7#d7 by m\ld+ !m by h& into ! %ape ( a kidney4 #a4 ,to roll qu5elles x is necess>y to keep ! =cemeat some:at /iff1 & !re=e ?is process c\ld n well apply to ! m\ssel9e =cemeats4 ,place "o-qu>t] lb4 ( =cemeat1 :5 ready1 on a fl\r$ bo>d1 &1 ) h&s cov]$ 9 fl\r1 roll ! prep>ation until x has l5g!n$ itself into ! =m ( a sausage1 ! ?ickness ( :i* dep5ds ^u ! requir$ size ( ! int5d$ qu5elles4 ,cut up ! sausage ( =cemeat lat]ally ) a fl\r$ knife1 & roll ea* section ) ! f+]-ends until ! l5g? x assumes is ?rice t ( its diamet]4 ,! balls %\ld be put aside on a fl\r$ tray z soon z !y are made4 ,! ,poa*+ ( ,roll$ ,qu5elles4--,:5 all ! =cemeat has be5 us$ up1 ! balls are g5tly tilt$ into a saucepan conta9+ boil+1 salt$ wat]1 s calculat$ 9 quantity z to all[ ( _! n be+ too tightly squeez$4 ,! saucepan is cov]$ & kept on ! side ( ! fire until all ! balls h ris5 to ! surface & are almo/ out ( ! wat]4 ,!y are !n remov$ ) a skimm] & plac$ 9 a b[l ( cold wat]4 ,at la/1 :5 !y h prop]ly cool$1 !y are c>efully dra9$ on a clo? & put aside on a di% until requir$4 ,:5 ! qu5elles are ne$$ = imm$iate use x w\ld be bett] n to cool !m4 #b4 ,to ,m\ld ,qu5elles ) a ,spoon4--,?is me?od may be appli$ to all =cemeats1 & all[s ( ! balls be+ mu* s(t]1 z ! =cemeat ne$ n be s /iff4 ,fir/1 butt] ! sautpan or ! tray1 :]eon ! balls are to be laid1 by means ( a bru%1 & let ! butt] cool4 ,put ! sautpan on ! table 9 front & a little to ! "r ( "o2 on ! left1 place ! sautpan or b[l conta9+ ! =cemeat1 & on ! fur!r side ( ! butt]$ sautpan !re %\ld be a receptacle conta9+ hot wat]1 into :i* ! spoon us$ = m\ld+ is ins]t$4 ,= ord9>y qu5elles two c(fee-spoons are us$1 "o ( :i* is kept 9 ! hot wat] z /at$ above4 ,n[1 ) ! o!r held 9 ! left h&1 take up a little ( ! =cemeat 7j en\gh to fill ! spoon72 )draw ! second spoon f ! hot wat] & place x1 ) its convex side upp]mo/1 on ! o!r spoon4 ,?is smoo!ns ! upp] surface ( ! =cemeat4 ,n[1 ) ! help ( ! second spoon1 remove ! :ole ( ! cont5ts ( ! fir/ spoon1 & ov]turn ! second spoon on ! spot 9 ! tray or sautpan :i* ! ball is int5d$ to occupy4 ,! second spoon1 be+ at once moi/ & hot1 all[s ! =cemeat to leave x q easily 9 ! %ape ( a l>ge olive4 ,r5ew ?is op]ation until ! :ole ( ! =cemeat has be5 us$4 ,! ,poa*+ ( ,spoon-m\ld$ ,qu5elles4--,:5 all ! balls h be5 m\ld$1 place ! tray on ! side ( ! /ove & p\r en\gh boil+1 salt$ wat] ov] !m to moi/5 !m abundantly4 ,leave !m to poa*1 & f "t to "t move ! tray2 !n1 :5 !y h swoll5 suffici5tly & seem s(t & firm to ! t\*1 dra9 !m4 ,if !y are to be us$ at once !y %\ld be plac$ directly 9 ! sauce4 ,if !y h be5 prep>$ 9 advance1 x w\ld be well to cool !m z direct$ "u roll$ qu5elles4 #c4 ,to ,=m ,qu5elles ) a ,pip+-bag4--,?is process is especially recomm5d$ = small1 f9e1 & light =cemeat balls int5d$ = s\p g>ni%4 ,=1 besides be+ extremely quick1 x all[s ( mak+ !m 9 any desirable size or %ape4 ,butt] a tray or a sautpan1 & leave to cool4 ,put ! =cemeat into a bag fitt$ ) a pipe at its n>r[e/ end4 ,! pipe may be groov$ or smoo?1 & its size mu/ be 9 accordance ) t int5d$ = ! propos$ balls4 ,n[ squeeze out ! latt]1 proce$+ 9 ! usual way & lay+ !m v closely4 ,! ,poa*+ ( ,qu5elles made by ! above ,process1 ) ord9>y or ,m\ssel9e ,=cemeat4--,^! qu5elles are poa*$ 9 exactly ! same way z ! spoon-m\ld$ ones4 ,! ,poa*+ ( ,godiveau ,qu5elles made ) a ,pip+-bag4--,^! qu5elles or balls are laid on a piece ( f9e1 butt]$ pap]1 :i* 9 its turn is plac$ ^u a butt]$ tray4 ,! godiveau mu/ n be too /iff1 & ! balls are laid by means ( ! pip+-bag side by side & slightly t\*+ "o ano!r4 ,:5 ! tray is cov]$ pu% x into a v mod]ate ov5 = a few m9utes4 ,! balls are poa*$ :5 a ?9 dew ( grease may be se5 to gli/5 on _! surfaces4 ,on ! appe>ance ( ?is dew )draw !m f ! ov5 & ov]turn ! tray1 c>efully1 ^u a m>ble slab1 tak+ c>e t ! tray does n press at all ^u ! balls1 le/ x cru% !m4 ,:5 ! latt] are ne>ly cold ! pap] :i* cov]s !m is tak5 (f ) caution1 & all t rema9s to be done is to put !m c>efully away on a di% until !y are want$4 #d4 ,to ,m\ld ,=cemeat ) ! ,f+]s4--,?is excell5t process is z exp$i5t z t ( ! bag1 & x produces beautifully %ap$ balls4 ,place on ! edge ( a table1 9 front ( "o1 a saucepan ?ree-qu>t]s full ( boil+1 salt$ wat]1 ! h&le ( ! receptacle be+ turn$ to ! f> side4 ,n[ take a piece ( /r+ "o y>d 9 l5g?1 d\ble x ov]1 & tie ! free ends to a weight ( two lbs41 lett+ ! two /r&s twi/ r\nd ea* o!r4 ,?is done1 !re %\ld be a loop at ! top ( ! /r+4 ,put ?is loop r\nd ! h&le ( ! saucepan1 & draw ! /r+ diametrically across ! latt]1 lett+ ! weight pull ! /r+ tightly d[n on ! side opposite to ! h&le4 ,:5 ?is has be5 effect$ ! op]ator1 ) 8 left h&1 takes "s ( ! =cemeat1 smoo!n+ x ) a spoon1 &1 plac+ ! spoon ne> ! /r+ ) 8 "r1 fir/ f+]1 he removes f its extremity a portion ( ! prep>ation ab\t equal to ! int5d$ size ( ! balls4 ,?is portion ( ! =cemeat rema9+ susp5d$ on 8 fir/ f+]1 ! op]ator n[ scrapes ! latt] across ! /r+1 & ! ball falls b5ea? into ! saucepan conta9+ ! wat]4 ,:5 all ! /uff+ has be5 m\ld$ 9 ?is way ! saucepan is plac$ on ! fire to complete ! poa*+ ( ! balls1 & ! precautions indicat$ 9 ! prec$+ processes are obs]v$4 ,,*apt] ,,viii ,! ,v>i\s ,g>ni%es = ,s\ps ,,royales4 #bjf--,,ord9>y ,,royale ,put "o oz4 ( *]vil into "o p9t ( boil+ consomm1 cov] ! saucepan1 & let infusion proce$ away f ! fire = tw5ty m9utes4 ,n[ p\r ?is infusion ov] two eggs & six yolks1 beat5 briskly 9 a bas91 & mix ) ! :isk4 ,/ra9 ?r\gh musl91 & c>efully remove !refrom ! fro? t has =m$4 ,p\r into butt]$ m\lds2 poa* 9 a ba9-m>ie1 z 9 ! case ( cream1 & take great c>e t ! wat] 9 ! ba9-m>ie does n boil4 ,accord+ to ! way 9 :i* ! royale is to be divid$1 x may be poa*$ ei!r 9 l>ge or small 8,*>lotte0 m\lds2 b ! latt]1 l>ge & small alike1 mu/ be well butt]$4 ,if ! prep>ation be put into l>ge m\lds1 ?irty-five or =ty m9utes %\ld be all[$ = poa*+2 if1 on ! o!r h&1 ! m\lds are small1 ab\t fifte5 m9utes w\ld suffice4 ,always let ! royale cool 9 ! m\lds4 #bjg--;,,deslignac ,,or ,,cream ,,royale ,boil "o p9t ( ?9 cream1 & p\r x1 little by little1 ov] "o egg & six yolks1 well :isk$ 9 a bas94 ,season ) a little salt & nutmeg1 /ra9 ?r\gh musl91 &1 = ! poa*+1 foll[ ! directions giv5 above4 #bjh--;,,*ick5 ,,royale ,f9ely p\nd ?ree oz4 ( cook$ :ite *ick5-meat1 & add !reto ?ree tablespoonfuls ( cold ,b*amel4 ,put ?is pa/e 9 a b[l1 season ) a little salt & a da% ( nutmeg1 dilute ) "o-fif? p9t ( cream1 & /ra9 ?r\gh tammy4 ,?ick5 ?is prep>ation ) "o egg & ! yolks ( ?ree1 & poa* 9 small or l>ge m\lds1 9 accordance ) ! proc$ure already describ$4 #bji--;,,game ,,royale ,f9ely p\nd ?ree oz4 ( ! cook$ meat ( t game :i* gives its "n to ! prep>ation1 & add ?ree tablespoonfuls ( cold ,espagnole ,sauce & "o-fif? p9t ( ri* cream1 9 small quantities at a "t4 ,w>m ! season+ ) a v little cay5ne1 /ra9 ?r\gh tammy1 ?ick5 ) "o egg & ?ree yolks1 & poa* z be=e4 #baj--;,,fi% ,,royale ,/ew 9 butt] f\r oz4 ( fillet ( sole cut into cubes1 or ! same quantity ( any o!r fi% suit$ to ! nature ( ! int5d$ s\p4 ,cool1 p\nd f9ely1 & add1 little by little1 two tablespoonfuls ( cold ,b*amel & "o-qu>t] p9t ( cream4 ,season ) salt & a p9* ( nutmeg1 & /ra9 ?r\gh tammy4 ,?ick5 by means ( ! yolks ( five eggs1 & poa* 9 l>ge or small m\lds4 #baa--;,,c>rot ,,or ,,cr,,cy ,,royale ,/ew g5tly 9 butt] five oz4 ( ! r$ "p only ( c>rots4 ,cool1 cru% 9 a mort>1 & gradually add two tablespoonfuls ( ,b*amel & "o-fif? p9t ( ri* cream4 ,season ) table-salt & a p9* ( ca/or sug>1 & deep5 ! t9t ( ! royale ) a few drops ( vegetable r$4 ,/ra9 ?r\gh tammy1 ?ick5 ) "o egg & f\r yolks1 put into m\lds1 & poa*4 #bab--;,,fre% ,,peas ,,or ,,/4 ,,g]ma9 ,,royale ,cook "o-half lb4 ( fre%1 small peas 9 boil+ wat] ) a bun* ( *]vil & a few leaves ( fre% m9t4 ,pass ?r\gh a sieve1 & dilute ! result+ pure 79 a saucepan7 ) two-fif?s ( its volume ( ! liquor x has be5 cook$ 9 & "o-fif? ( cream4 ,add a little sug>1 ! necess>y salt1 "o egg1 & two yolks4 ,pass ?r\gh a f9e /ra9]1 & poa* 9 well-butt]$ m\lds4 #bac--,,v>i\s ,,royales ,royales may also be made ) leeks1 cel]y1 c41 ! proc$ure be+ z foll[s3-- ,f9ely m9ce six or sev5 oz4 ( ! *os5 vegetable2 /ew ! same g5tly & ?or\ghly 9 butt]1 & /ra9 ?r\gh tammy4 ,add to ! result+ pure ?ree tablespoonfuls ( ,b*amel1 "o-fif? p9t ( cream1 two eggs1 & f\r yolks4 ,put into l>ge or small m\lds1 & poa*4 ,rem>ks4--,9 ord] t ^! royales may h ! requir$ delicacy1 ,i %\ld urge ! read] n to exce$ ! prescrib$ quantities ( eggs & yolks1 ^! be+ s calculat$ z to exactly produce ! d5sity requir$4 #bad--,,! ,,divid+-,,up ,,( ,,royales ,:5 ! poa*+ is done take ! m\ld or m\lds out ( wat]1 & leave ! royale to cool 9 !m4 ,d n turn out ! m\lds :il/ ! prep>ation is hot1 z x w\ld surely scatt]4 ,x only assumes ! necess>y solidity = be+ divid$ up by means ( ! aggregation & contraction ( its v>i\s con/itu5ts dur+ ! cool+ process4 ,if ! royale has be5 poa*$ 9 small m\lds1 slightly trim ! cyl9d]s ( royale1 divide !m up lat]ally into discs1 & /amp !m uni=mly ) a pla9 or ind5t$ fancy cutt]4 ,if ! royale has be5 poa*$ 9 l>ge m\lds1 )draw x f ^!1 & place x on a s]viette2 trim ! tops1 cut into half-in* slices1 & /amp ) small1 fancy cutt]s ( diff]5t %apes4 ,^! little divisions ( royale mu/ always be /amp$ v neatly & q regul>ly4 #bae--;,,*iffonade ,! "n 8,*iffonade0 is giv5 to a m9ce ( sorrel or lettuce1 int5d$ z a complem5t = su* s\ps z 8,potage de sant10 8le ,g]m9y10 c41 or v>i\s cle> consomms l 8,juli5ne40 ,to prep>e ,*iffonade1 fir/ c>efully %r$ ! sorrel or lettuce1 & remove !refrom all ! leaf-ribs4 ,c>efully wa% ! leaves1 & squeeze ! latt] tightly betwe5 ! f+]s ( ! left h& & ! table4 ,n[ cut !m into f9e /rips ) a %>p knife4 ,if ! *iffonade be int5d$ = a consomm1 add x to ! latt] half an h\r be=e di%+ up2 x is ?us actually cook$ 9 ! s\p itself4 ,if1 z is mo/ (t5 ! case1 x be int5d$ = a ?ick s\p1 x is bett] to let x melt well 9 butt]1 to moi/5 x ) a little consomm1 & to let x boil = t5 m9utes be=e add+ x to ! s\p4 ,:atev] ! purpose be = :i* x is made1 *iffonade %\ld always be prep>$ ) v t5d] sorrel or lettuce4 #baf--;,,directions ,,= ,,s\p ,,) ,,pa/es ,v]micelli & ! v>i\s ,italian pa/es %\ld measure ab\t ?ree oz4 p] qu>t ( consomm4 ,!y %\ld fir/ be ?r[n into boil+1 salt$ wat]1 :]e !y are left to poa* = ?ree m9utes1 :]eupon !y are dra9$1 cool$1 & _! cook+ is complet$ 9 ! consomm4 ,! p>boil+ ( ^! pa/es is necess>y 9 ord] to get rid ( ! little agglom]ations ( fl\r :i* adh]e to !m1 & :i* w\ld o!rwise make ! consomm cl\dy4 ,tapioca1 sago1 salep1 c41 %\ld also be apportion$ at ab\t ?ree oz4 p] qu>t4 ,b ?is is only an av]age1 = ! quality ( ?is k9d ( products v>ies greatly1 & x is be/ to *oose ! goods ( an excell5t mak]1 &1 9 ord] to avoid surprises1 to abide by t *oice4 ,^! products ne$ no p>boil+2 !y are m]ely spr9kl$ into ! boil+ consomm :ile /irr+ ! latt]1 & !y are left to cook until ! s\p is q cle>4 ,! boil+ %\ld be g5tle1 & ! scum %\ld be remov$ z (t5 z x =ms4 ,! "t all[$ = cook+ naturally v>ies 9 accordance ) ! quality ( ! goods1 b ! absolute transp>5cy ( ! consomm is an infallible sign ( its hav+ be5 complet$4 ,brazilian1 ,japanese1 & o!r pe>ls are us$ 9 ! same quantities1 b !y %\ld poa* = ?irty m9utes if requir$ to be v transp>5t4 #bag--,,?read$ ,,eggs ,beat up ?ree eggs 9 a b[l1 season ) salt & pepp]1 & /ra9 ?r\gh a sieve4 ,n[ p\r ! eggs into a f9e /ra9]1 hold same ov] a sautpan conta9+ "s boil+ consomm1 & %ift x ab\t 9 su* wise z to let ! egg fall 9 ?reads into ! boil+ liquid b5ea?1 & ?us imm$iately coagulate4 ,dra9 ! egg-?reads v c>efully le/ !y break4 #bah--,,pr(it]olles ,,= ,,s\ps ,^! consi/ ( little *\x ab\t ! size ( a l>ge hazel-nut1 /uff$ ) "s k9ds ( pure1 su* z t ( foie gras ) cream1 or ( *ick51 or ( vegetables1 c4 ,f\r pr(it]olles %\ld be all[$ = ea* p]son4 ,to make pr(it]olles1 put a few tablespoonfuls ( 8pte *\x0 )\t sug> 7,no4 #bcgd7 into a pip+-bag fitt$ ) a smoo? pipe1 ^: orifice %\ld be ab\t "o-qu>t] in* 9 diamet]4 ,squeeze out portions ( ! prep>ation on to a tray1 s z to =m balls ab\t ! size ( a small hazel-nut2 gild by means ( beat5 egg appli$ ) a f9e bru%1 & cook 9 a mod]ate ov54 ,d n take ! pr(it]olles f ! ov5 until !y are q dry4 ,,*apt] ,,ix ,g>ni%+ ,prep>ations = ,relevs & ,entres #bai--,,potato ,,croquettes ,cook quickly 9 salt$ wat] two lb4 ( peel$ & qu>t]$ potatoes4 ,z soon z !y seem s(t to ! f+]1 dra9 !m1 place !m 9 ! front ( ! ov5 = a few m9utes 9 ord] to dry !m1 & !n tilt !m into a sieve ly+ on a clo?1 & press !m ?r\gh ! =m] )\t rubb+4 ,place ! pure 9 a sautpan2 season ) salt1 pepp]1 & nutmeg2 add "o oz4 ( butt]1 & dry2 i4e41 /ir ov] a brisk fire until ! pure becomes a consi/5t pa/e4 ,take (f ! fire1 complete ) ! yolks ( ?ree eggs1 well mix$ ) ! re/1 & turn ! pa/e out on to a butt]$ di%1 tak+ c>e to spread x 9 a r ?9 lay]1 s z to precipitate its cool+4 ,butt] ! surface to prev5t ! prep>ation's dry+4 ,to make croquettes1 equal portions ( ?is pa/e1 i4e41 portions weigh+ ab\t "o & "o-half oz4 ( x1 are roll$ on a fl\r-du/$ bo>d into ! %ape ( a cork1 a ball1 or a quoit4 ,^! are n[ dipp$ into an ,anglaise 7,no4 #agd7 & roll$ 9 bread-crumbs or rasp+s1 ! latt] be+ well patt$ on to ! surface ( ! croquettes1 le/ !y %\ld fall into ! fry+ fat4 ,let ! patt+ also avail = f9i%+ (f ! select$ %ape ( ! objects4 ,^! are !n plung$ into hot fat1 :]e !y %\ld rema9 until !y h acquir$ a f9e1 gold5 col\r4 #bbj--;,,dauph9e ,,potatoes ,prep>e z above ! requir$ quantity ( pa/e1 & add !reto p] lb4 six oz4 ( pte *\x )\t sug> 7,no4 #bcgd74 ,mix ! two con/itu5ts ?or\ghly4 ,dauph9e potatoes are m\ld$ 9 ! %ape ( small cyl9d]s1 & !y are treat$ l',anglaise1 l ! croquettes4 #bba--;,,du*esse ,,potatoes ,^! are ! same z ! croquettes1 ?\gh !y are diff]5tly treat$4 ,!y are made on a fl\r$ bo>d 9 ! %ape ( dim9utive cottage-loaves1 little %uttle-%ap$ loaves1 small quoits1 & loz5ges or rectangles4 ,!y are gild$ ) beat5 egg1 & :5 _! %ape is t ( quoits1 rectangles1 or loz5ges1 !y are /reak$ by means ( a small knife4 ,aft] ?is op]ation1 :i* is to prev5t ! gild+ f bli/]+1 !y are bak$ 9 ! ov5 = a few m9utes previ\s to be+ us$ 9 dress+ ! di%es !y accompany4 #bbb--,,m>quise ,,potatoes ,take "o lb4 ( croquette pa/e & add !reto six oz4 ( v r$1 r$uc$ tomato-pure4 ,p\r ?is mixture into a bag fitt$ ) a l>ge1 groov$ pipe1 & squeeze x out ^u a bak+-tray 9 %apes resembl+ l>ge m]+ues4 ,slightly gild _! surfaces ) beat5 egg1 & put !m into ! ov5 = a few m9utes be=e us+ !m to dress ! di%4 #bbc--,,ord9>y ,,or ,,dry ,,duxelle ,! uses ( ,duxelle are legion1 & x is prep>$ ?us3--,slightly fry "o teaspoonful ( onions 9 "o tablespoonful ( butt] & oil mix$4 ,add to ?is f\r tablespoonfuls ( mu%room /alks & p>+s1 *opp$ & well press$ 9 a t[el ) ! view ( expell+ _! vegetable moi/ure4 ,/ir ov] a brisk fire until ! latt] has completely evaporat$2 season ) salt1 pepp]1 & nutmeg1 & "o c(feespoonful ( well-*opp$ p>sley1 mix+ ! :ole ?or\ghly4 ,transf] to a b[l1 cov] ) a piece ( :ite1 butt]$ pap]1 & put aside until want$4 #bbd--;,,duxelle ,,= ,,/uff$ ,,vegetables 7,tomatoes1 ,mu%rooms1 c47 ,put six tablespoonfuls ( dry duxelle into a small /ewpan1 & add !reto ?ree tablespoonfuls ( half-glaze sauce conta9+ pl5ty ( tomato1 cru%$ g>lic ! size ( a pea1 & two tablespoonfuls ( :ite w9e4 ,set to simm] until ! requir$ degree ( consi/5ce is rea*$4 ,n4,b4--,a tablespoonful ( f9e1 fre% bread-crumbs may be add$ to ! duxelle 9 ord] to ?ick5 x4 #bbe--;,,duxelle ,,= ,,g>ni%+ ,,small ,,pies1 ,,onions1 ,,cucumb]s1 ,,etc4 ,to f\r tablespoonfuls ( dry duxelle add f\r tablespoonfuls ( ord9>y pork =cemeat 7,no4 #aif74 #bbf--,,ma9t5on 7prep>ation us$ 9 /uff+ prep>ations la ,ma9t5on7 ,put "o p9t ( ,b*amel into a vegetable-pan ) "o-half p9t ( ,s\bise 7,no4 #ajd71 & r$uce to half :ile /irr+ ov] a brisk fire4 ,?ick51 away f ! fire1 by means ( ! yolks ( five eggs1 & add f\r tablespoonfuls ( m9c$ mu%rooms1 ei!r cook$ 9 ! ord9>y way or /ew$ 9 butt]4 #bbg--,,matignon ,?is prep>ation s]ves *iefly = cov]+ c]ta9 l>ge jo9ts ( but*]'s meat1 or f[l1 to :i* x imp>ts an appropriate flav\r4 ,x is made z foll[s3--,f9ely m9ce two m$ium c>rots 7! r$ "p only71 two onions1 & two /icks ( cel]y tak5 f ! he>t4 ,add "o tablespoonful ( raw lean ham1 cut paysanne-fa%ion1 a sprig ( ?yme1 & half a leaf ( bay1 cru%$4 ,/ew 9 butt]1 & f9ally swill ! saucepan ) two tablespoonfuls ( ,madeira4 #bbh--,,mirepoix ,! purpose ( ,mirepoix 9 cul9>y prep>ations is ! same z t ( ,matignon1 b its mode ( use is diff]5t4 ,its con/itu5ts are ! same z ^? ( ! ,matignon1 b in/ead ( be+ m9c$ !y are cut up into m or less f9e dice1 9 accordance ) ! use = :i* ! prep>ation is int5d$4 ,in/ead ( ! ham1 fre% & slightly-salt$ brea/ ( pork may be us$1 :ile bo? ! ham & ! bacon may be exclud$ "u c]ta9 circum/ances4 #bbi--;,,f9e ,,or ,,bordelaise ,,mirepoix ,co>se ,mirepoix1 :i* are add$ to c]ta9 prep>ations 9 ord] to l5d ^! ! prop] flav\r1 are g5]ally made imm$iately be=e be+ us$1 b ?is is n s 9 ! case ( ! f9] ,mirepoix1 :i* *iefly s]ves z an adjunct to crayfi% & lob/]s4 ,?is is made 9 advance1 & z foll[s3-- ,cut into dice f\r oz4 ( ! r$ "p only ( c>rots1 ! same quantity ( onion1 & "o oz4 ( p>sley /alks4 ,9 ord] t ! ,mirepoix may be /ill f9]1 ^! +r$i5ts may n[ be *opp$1 b 9 ?is case x is advisable to ?or\ghly press !m 9 a corn] ( a t[el1 s z to squeeze out _! vegetable moi/ure1 ! m]e process ( /ew+ n be+ suffici5t = ?is purpose4 ,%\ld ?is wat] be all[$ to rema9 9 ! ,mirepoix1 m p>ticul>ly if ! latt] mu/ be kept "s "t1 x w\ld probably give rise to mu/9ess or f]m5tation4 ,put ! +r$i5ts into a small /ewpan ) "o & "o-half oz4 ( butt] & a little p[d]$ ?yme & bay1 & /ew until all are well cook$4 ,?is done1 turn ! prep>ation out into a small b[l1 heap x toge!r ) ! back ( a =k1 cov] x ) a piece ( :ite1 butt]$ pap]1 & put aside until want$4 #bcj--,,v>i\s ,,salpicons ,?is t]m /&s = a c]ta9 prep>atory me?od appli$ to a s]ies ( prep>ations4 ,salpicons are simple or comp\nd4 ,simple if !y only conta9 "o product1 su* z ! meat ( a f[l1 or ( game1 but*]'s meat1 foie gras1 v>i\s fi%1 ham or tongue1 mu%rooms1 truffles1 c4 ,comp\nd if !y consi/ ( two or m ( ! above-m5tion$ +r$i5ts :i* may happ5 to comb9e suitably4 ,! prep>atory me?od consi/s 9 cutt+ ! v>i\s +r$i5ts into dice4 ,! s]ies ( prep>ations arises f ! _m possible comb9ations ( ! products1 ea* p>ticul> comb9ation be>+ its own "n4 ,?us ,salpicons may be ,royal1 ,f9anci]1 ,*asseur1 ,p>isi51 ,montglas1 c42 ( :i*ev] k9d1 h[ev]1 ,salpicons are always incorporat$ ) a vehicul> sauce :i* is 9 accordance ) _! con/itu5ts4 #bca--;,,batt] ,,= ,,v>i\s ,,fritt]s ,put into a b[l "o lb4 ( sift$ fl\r1 "o-qu>t] oz4 ( salt1 "o tablespoonful ( oil or melt$ butt]1 & ! necess>y quantity ( b>ely lukew>m wat]4 ,if ! batt] is to be us$ at once mix ! +r$i5ts by turn+ !m ov] & ov] )\t /irr+ ) ! spoon1 = ?is w\ld give ! prep>ation an ela/icity :i* w\ld prev5t its adh]+ to imm]s$ solids4 ,%\ld ! batt] be prep>$ be=eh&1 h[ev]1 x may be /irr$1 s9ce x loses its ela/icity :5 left to /& any l5g? ( "t4 ,be=e us+ x add ! :ites ( two eggs :isk$ to a fro?4 #bcb--;,,batt] ,,= ,,vegetables 7,salsify1 ,cel]y1 c47 ,put "o lb4 ( sift$ fl\r into a b[l ) "o-qu>t] oz4 ( salt & two tablespoonfuls ( oil or melt$ butt]4 ,dilute ) "o egg & ! necess>y quantity ( cold wat]4 ,keep ?is batt] some:at ?91 d n /ir x1 & let x re/ = a few h\rs be=e us+4 #bcc--;,,batt] ,,= ,,fruit ,,& ,,fl[] ,,fritt]s ,put "o lb4 ( fl\r into a b[l ) "o-qu>t] oz4 ( salt & two tablespoonfuls ( oil or melt$ butt]4 ,dilute gradually ) "o-qu>t] p9t ( be] & a little tepid wat]4 ,:5 ab\t to use ! batt] mix !re) ! :ites ( two eggs :isk$ to a fro?4 ,n4,b4--,keep ?is batt] ?91 if any?+1 & above all d n /ir ov]mu*4 #bcd--;,,batt] ,,= ,,ov5-,,glaz$ ,,fruit ,,fritt]s ,mix "o lb4 ( fl\r ) two tablespoonfuls ( oil1 a gra9 ( salt1 two eggs 7add$ "o aft] ! o!r71 ! necess>y quantity ( wat]1 & "o oz4 ( sug>4 ,keep ?is prep>ation 9 a lukew>m place to let x f]m5t1 & /ir x ) a wood5 spoon be=e us+ x to imm]se ! solids4 ,rem>ks4--,batt] = fruit fritt]s may conta9 a few tablespoonfuls ( br&y1 9 :i* case an equal quantity ( ! wat] mu/ be suppress$4 #bce--,,prov5,,ale 7prep>ation = /uff+ cutlets la ,prov5ale7 ,put "o p9t ( ,b*amel into a vegetable-pan & r$uce x until x has become q d5se4 ,?ick5 x ) ! yolks ( f\r eggs1 & f9i% x away f ! fire ) a cru%$ piece ( g>lic z l>ge z a pea1 & "o-qu>t] lb4 ( grat$ *eese4 ,,*apt] ,x ,lead+ ,cul9>y ,op]ations #bcf--,,! ,,prep>ation ,,( ,,s\ps ,! nutriti\s liquids kn[n "u ! "n ( ,s\ps are ( comp>atively rec5t orig94 ,inde$1 z !y are n[ s]v$1 !y d n date any fur!r back ?an ! e>ly ye>s ( ! n9ete5? c5tury4 ,! s\ps ( old cook]y 71 really1 complete di%es1 :]e9 ! meats & vegetables us$ 9 _! prep>ation 7 assembl$4 ,!y1 moreov]1 suff]$ f ! effects ( ! g5]al confusion :i* reign$ 9 ! m5us ( ^? days4 ,^! m5us seem to h dep5d$ 9 no wise1 = _! items1 ^u ! progressive satisfaction ( ! consum]s' appetites1 & a long procession ( di%es 0 f> m *>act]i/ic ( ! meal ?an _! judici\s ord] & div]sity4 ,9 ?is respect1 z 9 s _m o!rs1 ,c>me 0 ! re=m]1 &1 if he 7 n1 /rictly speak+1 ! actual initiator ( ! *anges :i* u%]$ 9 our pres5t me?ods1 he c]ta9ly _h a l>ge %>e 9 ! e/abli%m5t ( ! new !ories4 ,nev]!less1 x took 8 foll[]s almo/ a c5tury to br+ s\ps to ! p]fection ( to-day1 = mod]n cook]y has replac$ ^? /odgy di%es ( yore by comp>atively simple & sav\ry prep>ations :i* are v]itable wond]s ( delicacy & ta/e4 ,n[1 my att5tion has be5 call$ to ! desirability ( draw+ up "s sort ( classification ( s\ps1 if only ) ! view ( obviat+ ! absurdity ( plac+ su* prep>ations z are indiscrim9ately call$ ,bisque1 ,pure1 ,cullis1 or ,cream "u ! same head4 ,logically1 ea* prep>ation %\ld h its own special =mula1 & x is impossible to admit t "o & ! same c apply to all4 ,x is g5]ally admitt$ t ! t]ms ,vel\ts & ,creams1 ^: introduction into ! vocabul>y ( cook]y is comp>atively rec5t1 are peculi>ly well suit$ to supplant ^? ( ,bisque & ,cullis1 :i* are /eadily becom+ obsolete1 z well z t too vulg> t]m ,pure4 ,consid]ations ( ?is k9d naturally l$ me to a new classification ( s\ps1 & ?is ,i %all disclose lat]4 ,i %all n make any l5g?y attempt "h to refute ! argum5ts ( c]ta9 autocrats ( ! d9n]-table :o1 n s _m ye>s ago1 urg$ ! total abolition ( s\ps4 ,i %all only submit to _! notice ! foll[+ quotation f ,grimod de la ,reynire1 "o ( our mo/ illu/ri\s ga/ronomi/s3 8,s\p is to a d9n] :at ! por* or gateway is to a build+10 t is to say1 x mu/ n only =m ! fir/ portion !re(1 b x mu/ be s devis$ z to convey "s idea ( ! :ole to :i* x belongs2 or1 aft] ! mann] ( an ov]ture 9 a light op]a1 x %\ld divulge :at is to be ! dom9ant phrase ( ! melody ?r\gh\t4 ,i am at "o ) ,grimod 9 ?is1 & believe t s\ps h come to /ay4 ,( all ! items on a m5u1 s\p is t :i* exacts ! mo/ delicate p]fection & ! /ricte/ att5tion1 = ^u ! fir/ impression x gives to ! d9] ! success ( ! latt] "p ( ! meal l>gely dep5ds4 ,s\ps %\ld be s]v$ z hot z possible 9 v w>m plates1 especially 9 ! case ( consomms :5 ^! h be5 prec$$ by cold hors-d'uvres4 ,hors-d'uvres are po9tless 9 a d9n]1 & ev5 :5 oy/]s /& z su* !y %\ld only be all[$ at meals :i* include no s\p4 ,^? hors-d'uvres :i* consi/ ( v>i\s fi%1 smok$ or 9 oil1 & /rongly season$ salads1 leave a disagreeable ta/e on ! consum]'s palate & make ! s\p :i* foll[s seem flat & insipid if ! latt] be n s]v$ boil+ hot4 ,classification ( ,s\ps ,?is includes 7#a7 cle> s\ps1 7#b7 ?ick s\ps1 7#c7 special s\ps ( v>i\s k9ds1 7#d7 classical vegetable s\ps1 includ+ "s local prep>ations4 #bcg--;,,cle> ,,s\ps ,cle> s\ps1 ( :atev] nature ! base !re( may be1 :e!r but*]'s meat1 p\ltry1 game1 fi%1 %ell-fi%1 or turtle1 c41 are made accord+ to "o me?od only4 ,!y are always cle> consomms to :i* has be5 add$ a slight g>ni% 9 keep+ ) ! nature ( ! consomm4 #bch--,,?ick ,,s\ps ,^! are divid$ into ?ree lead+ classes z foll[s3--7#a7 ,! ,pures1 ,cullises1 or ,bisques4 7#b7 ,v>i\s ,vel\ts4 7#c7 ,v>i\s ,creams4 ,rem>ks4--,?\gh ! ?ree prep>ations ( ! fir/ class are practically ! same1 &1 g5]ally speak+1 ! ,cullises & ! ,bisques may be consid]$ z pures ( f[l1 game1 or %ell-fi%1 x is advisable to di/+ui% "o f ano!r by giv+ ea* a special "n ( its own4 ,?us ! ^w ,pure is mo/ suitably appli$ to any prep>ation ) a vegetable base4 ,! t]m ,cullis is be/ fitt$ to prep>ations hav+ ei!r p\ltry1 game1 or fi% = base1 :ile bisque1 9 spite ( ! fact t 9 =m] days x 0 appli$ indiscrim9ately to pures ( %ell-fi%1 p\ltry1 pigeons1 c41 di/9ctly d5otes a pure ( %ell-fi% 7ei!r lob/]1 crayfi%1 or %rimp1 c474 ,9 %ort1 x is imp]ative to avoid all ambiguities & to give ev]y?+ its prop] "n1 or1 at lea/1 t "n :i* id5tifies x mo/ correctly4 #bci--,,pur,,es ,f>9ace\s vegetables1 su* z h>icot-beans & l5tils1 & ! fl\ry ones1 su* z ! potato1 ne$ no additional ?ick5+ +r$i5t1 s9ce ! fl\r or fecula :i* !y conta9 amply suffices = ! leason ( _! pures4 ,on ! o!r h&1 aque\s vegetables l c>rots1 pumpk9s1 turnips1 cel]y1 & h]bs _c disp5se ) a ?ick5+ +r$i5t1 z _! pures ( !mselves d n coh]e 9 ! lea/4 ,coh]+ or ,?ick5+ ,elem5ts2 _! ,quantities4--,9 ord] to effect ! coh]5ce ( vegetable pures1 ei!r rice1 potato1 or bread-crumb cut into dice & fri$ 9 butt] may be us$4 ,! proportion ( ^! p] p\nd ( vegetables %\ld be respectively ?ree oz41 t5 oz41 & t5 oz4 ,bread-crumb dice1 prep>$ z describ$ above1 7 greatly us$ 9 old cook]y1 & !y l5d a mell[ness to a pure :i* is q peculi> to !m4 ,! ,dilution ( ,pures4--,g5]ally ?is is done by means ( ord9>y :ite consomm1 ?\gh 9 c]ta9 cases1 z1 = in/ance1 if ! s\p is a ,l5t5 "o1 milk is us$4 ,! ,f9i%+4--,:5 ! pures h be5 /ra9$ & br\ght to ! requir$ consi/5ce !y %\ld be boil$ & /irr$4 ,!n !y are plac$ on ! side ( ! fire to simm] = tw5ty-five or ?irty m9utes4 ,x is at ?is /age t !y are purifi$ by means ( ! c>eful removal ( all ! scum t =ms on _! surface4 ,:5 di%+ up complete !m1 away f ! fire1 ) ?ree oz4 ( butt] p] qu>t ( s\p1 & pass !m once m ?r\gh a /ra9]4 ,pure ,g>ni%es4--,^! are usually ei!r small fri$ cru/s1 small dice ( potato fri$ 9 butt]1 a *iffonade1 "s k9d ( little brunoise1 or1 m g5]ally1 *]vil plu*es4 #bdj--;,,cullises ,cullises h = _! base ei!r p\ltry1 game1 or fi%4 ,! ?ick5+ +r$i5ts us$ are3-- ,= f[l1 two or ?ree oz4 ( rice1 or ?ree-qu>t]s p9t ( p\ltry vel\t p] lb4 ( f[l4 ,= game1 ?ree or f\r oz4 ( l5tils1 or ?ree-qu>t]s p9t ( game ,espagnole p] lb4 ( game4 ,= fi%1 a cle> panada made up ( ,fr5* bread soak$ 9 boil+ salt$ milk4 ,use five oz4 ( bread & "o good p9t ( milk p] lb4 ( fi%4 ,hav+ /ra9$ & made up ! ,cullises1 boil !m :ile /irr+ 7except 9 ! case ( fi% cullises1 :i* mu/ n boil1 & mu/ be s]v$ z soon z !y are made71 !n place !m 9 a ba9-m>ie & butt] _! surfaces le/ a sk9 %\ld =m4 ,at ! la/ mom5t complete !m ) two or ?ree oz4 ( butt] p] qu>t4 ,! g>ni% ( p\ltry or game cullises consi/s ( ei!r small dice ( game or f[l-fillets1 :i* %\ld be kept aside = ! purpose2 a f9e juli5ne ( ^! fillets1 or small qu5elles made f ! latt]1 raw4 ,! g>ni% ( fi% cullis is g5]ally fi%-fillets poa*$ 9 butt] & cut up into small dice or 9 juli5ne-fa%ion4 #bda--;,,bisques ,! inv>iable base ( ,bisques is %ell-fi% cook$ 9 mirepoix4 ,_! ?ick5+ +r$i5ts are1 or may be1 rice1 fi% vel\t1 or cru/s ( bread fri$ 9 butt]1 ! proportion be+ ?ree oz4 ( rice1 t5 oz4 ( bread-cru/s1 or ?ree-qu>t]s p9t ( fi% vel\t p] lb4 ( %ell-fi% cook$ 9 mirepoix 7,no4 #bbh74 ,:5 ! s\p is /ra9$1 treat x 9 precisely ! same way z ! cullises4 ,! g>ni% consi/s ( small dice ( ! meat f ! %ell-fi% us$4 ,^! pieces %\ld h be5 put aside f ! fir/4 #bdb--,,! ,,vel\t,s ,^! diff] f ! pures1 cullises1 & bisques 9 t _! inv>iable ?ick5+ elem5t is a vel\t ^: prep>ation is 9 h>mony ) ! nature ( ! +r$i5ts ( ! s\p1 ^! be+ ei!r vegetables1 p\ltry1 game1 fi%1 or %ell-fi%4 ,! ,prep>ation ( ! ,vel\t4--,all[ ?ree & "o-half oz4 ( :ite r\x p] qu>t ( ! dilu5t4 ,?is dilu5t %\ld be ord9>y consomm = a vel\t ( vegetables or h]bs1 *ick5 consomm = a p\ltry vel\t1 or v cle> fi% fumet = a fi% or %ell-fi% vel\t4 ,! proc$ure is exactly ! same z t describ$ "u ,no4 #be ( ! lead+ sauces4 ,! ,apportionm5t ( ! ,+r$i5ts4--,9 g5]al1 ! quantities ( ea* con/itu5t are 9 ! foll[+ proportion3--,vel\t1 "o-half2 ! pure ( ! sub/ance :i* *>act]ises ! s\p1 "o-qu>t]2 ! consomm us$ to br+ ! s\p to its prop] consi/5ce1 "o-qu>t]4 ,9 respect ( f9i%+ +r$i5ts1 use1 = ?ick5+1 ! yolks ( ?ree eggs & "o-fif? p9t ( cream p] qu>t ( s\p4 ,?us = f\r qu>ts ( p\ltry vel\t we arrive at ! foll[+ quantities3-- ,p\ltry vel\t1 ?ree p9ts2 pure ( f[l obta9$ f a clean$ & drawn h5 weigh+ ab\t ?ree lbs41 "o qu>t2 consomm = regulat+ consi/5ce1 "o qu>t2 leason1 twelve yolks & f\r-fif?s p9t ( cream4 ,rules ,relative to ! ,prep>ation4--,if ! vel\t is to be ( lettuce1 *icory1 cel]y1 or mix$ h]bs1 ^! +r$i5ts are scald$ = five m9utes1 dra9$1 g5tly /ew$ 9 butt]1 & add$ to ! prep>$ vel\t 9 :i* _! cook+ is complet$4 ,if c>rots1 turnips1 onions1 c41 are to be treat$1 f9ely m9ce !m1 /ew !m 9 butt] )\t all[+ !m to acquire any col\r1 & add !m to ! vel\t4 ,if f[l be ! base1 cook x 9 ! vel\t4 ,?is done1 )draw x1 remove ! meat1 f9ely p\nd same1 & add x to ! vel\t1 :i* is !n rubb$ ?r\gh tammy4 ,9 ! case ( fi% ! proc$ure is ! same z = f[l4 ,= game1 roa/ or saut ! select$ piece1 bone x1 f9ely p\nd ! meat1 & comb9e ! latt] ) ! vel\t1 :i* %\ld !n be rubb$ ?r\gh tammy4 ,= %ell-fi%1 cook ^! 9 a mirepoix1 f9ely p\nd !m toge!r ) ! latt]1 add to ! vel\t1 & pass ! :ole ?r\gh tammy4 ,! ,complet+ ( ,vel\t4--,hav+ pass$ ! s\p ?r\gh tammy1 br+ x to its prop] degree ( consi/5ce ) ! necess>y quantity ( consomm1 boil :ile /irr+1 & place 9 a ba9-m>ie4 ,at ! la/ mom5t f9i% ! s\p ) ! leason & two oz4 ( butt] p] qu>t ( liquid4 ,g>ni% = ,vel\t4--,9 ! case ( vegetables3 ,*iffonade1 f9e pr9tani]s1 or brunoise4 ,= f[l & game3 ,! fillets ( "o or ! o!r1 poa*$ & cut into small dice or 9 juli5ne-fa%ion2 little qu5elles made ) ! raw fillets1 or ei!r f[l or game royales4 ,= fi%3 ,small dice or f9e juli5ne ( fi% fillets poa*$ 9 butt]4 ,= %ell-fi%3 ,small dice ( cook$ %ell-fi% meat put aside = ! purpose4 ,rem>ks4--,9 c]ta9 circum/ances ^! g>ni%es are increas$ by means ( ?ree tablespoonfuls ( poa*$ rice p] qu>t ( ! s\p4 #bdc--,,! ,,creams ,practically speak+1 ! prep>ation ( ! creams is ! same z t ( ! vel\ts1 b = ! foll[+ exceptions3-- #a4 ,9 all circum/ances1 i4e41 :atev] be ! nature ( ! s\p1 vel\t is sub/itut$ = cle> ,b*amel4 #b4 ,! correct consi/5ce ( ! s\p is got by means ( milk in/ead ( consomm4 #c4 ,creams d n require egg-yolk leasons4 #d4 ,!y are n butt]$1 b !y are f9i%$ ) "o-fif? or two-fif?s p9t ( fre% cream p] qu>t4 ,creams all[ ( ! same g>ni%es z ! vel\ts4 #bdd--,,special ,,s\ps ,,& ,,?ick5$ ,,consomm,s ,^! are ( diff]5t k9ds1 ?\gh _! prep>ation rema9s ! same1 & !y d n l5d !mselves to ! requirem5ts ( vel\ts or creams4 ,i %\ld quote z types ( ?is class ! ,ambassador1 l',amrica9e1 ,d>blay1 ,faubonne1 c4 ,! same holds good ) ?ick5$ consomms1 su* z 8,g]m9y10 8,coquel910 c4 #bde--,,vegetable ,,s\ps ,^! s\ps1 ( :i* ! 8,paysanne0 is ! radical type1 d n dem& v great precision 9 ! apportionm5t ( ! vegetables ( :i* !y are compos$2 b !y ne$ great c>e & att5tion1 not)/&+4 ,! vegetables1 9 ! majority ( cases1 mu/ und]go a long /ew+ 9 butt]1 an op]ation ! object ( :i* is to expel _! vegetable moi/ure & to saturate !m ) butt]4 ,9 respect ( o!rs :i* h a local "*1 ! vegetables %\ld be cook$ ) ! dilu5t1 )\t a prep>atory /ew+4 #bdf--;,,=eign ,,s\ps ,9 ! c\rse ( ,"p ,,ii4 ( ?is "w ,i %all allude to c]ta9 s\ps :i* h a =eign orig91 & ^: use1 al?\gh x may n be g5]al1 is yet suffici5tly common4 ,if only = ! sake ( novelty or v>iety1 x is occasionally p]missible to poa* ^u ! pres]ves ( =eign nations2 b ap>t f ?is !re exi/ among ! recipes ( =eign]s _m :i* c b enri* _! adopt]1 besides be+ g5]ally appreciat$4 #b4 ,brais+1 ,poa*+1 ,sauts1 & ,pol+4 ,except = ! roa/s1 grills1 & fry+s1 :i* w be discuss$ lat]1 all cul9>y op]ations deal+ ) meat are relat$ to "o ( ! f\r foll[+ me?ods3 ,brais+1 pol+1 poa*+1 & sauts4 ,^! f\r me?ods ( cook+ belong1 h[ev]1 to ! sauces1 & ?is expla9s h[ x is t ! latt] hold su* a pre-em95t position 9 ,fr5* cook]y4 ,be=e devot+ any att5tion to p>ticul> =mul1 :i* w be giv5 9 ! second "p ( ?is "w1 x seem$ desirable to me to recapitulate 9 a g5]al way ! !ory ( ea* ( ^! cook+ me?ods4 ,^! !ories are ( p>am\nt importance1 s9ce x is only ) a complete k ( !m t good results may be obta9$ by ! cul9>y op]ator4 #bdg--,,ord9>y ,,brais+s ,( all ! v>i\s cul9>y op]ations1 brais+s are ! mo/ exp5sive & ! mo/ difficult4 ,long & assidu\s practice alone c tea* ! _m difficulties t ?is mode ( proc$ure entails1 = x is "o :i* dem&s extraord9>y c>e & ! mo/ con/ant att5tion4 ,ov] & above ! "q ( c>e & t ( ! quality ( meat us$1 :i* latt] consid]ation is nei!r m nor less important "h ?an 9 any o!r cook+ op]ation1 !re are also ^! conditions to be fulfill$ 9 ord] t a good brais+ may be obta9$1 namely1 t excell5t /ock %\ld be us$ 9 moi/5+1 & t ! brais+ base be well prep>$4 ,meats t are ,brais$4--,mutton & beef are brais$ 9 ! ord9>y way1 b veal1 lamb1 & p\ltry are brais$ 9 a mann] :i* ,i %all treat ( lat]4 ,meat int5d$ = brais+ ne$ n1 z 9 ! case ( roa/s1 be t ( "y bea/s4 ,! be/ = ! purpose is t d]iv$ f an animal ( ?ree to six ye>s ( age 9 ! case ( beef1 & "o to two ye>s 9 ! case ( mutton4 ,good meat is r>ely procur$ f animals m advanc$ ?an ^! 9 ye>s1 &1 ev5 s1 %\ld x be us$1 x w\ld n only be necess>y to protract ! "t ( cook+ inord9ately1 b ! result+ food w\ld probably be fibr\s & dry4 ,prop]ly speak+1 meat d]iv$ f old or ill-n\ri%$ bea/s only answ]s two purposes 9 cook]y1 viz41 ! prep>ation ( consomms & t ( v>i\s k9ds ( /ock4 ,! ,l>d+ ( ,meats = ,brais+4--,:5 ! meat to be brais$ is ribs or fillet ( beef1 x is always int]l>d$1 & consequ5tly nev] dry if ( dec5t quality4 ,b ?is is n ! case ) ! meat ( ! rumps1 or ) leg ( mutton4 ,^! meats are n suffici5tly fat ( !mselves to all[ ( prolong$ cook+ )\t _! becom+ dry4 ,= ?is reason !y are l>d$ ) squ>e /rips ( bacon fat1 :i* %\ld be z long z ! meat "u treatm5t1 & ab\t half an in* ?ick4 ,^! /rips ( fat are fir/ season$ ) pepp]1 nutmeg1 & spices1 bespr9kl$ ) *opp$ p>sley1 & !n m>9ad$ = two h\rs 9 a little br&y4 ,!y %\ld be ins]t$ into ! meat equidi/antly by means ( special l>d+ ne$les4 ,! proportion ( fat to ! meat %\ld be ab\t ?ree oz4 p] lb4 ,to ,m>9ade ,brais+s4--,l>d$ or n1 ! meats int5d$ = brais+ ga9 consid]ably f be+ m>9ad$ = a few h\rs 9 ! w9es :i* are to supply _! moi/5+ & ! aromatics con/itut+ ! base ( _! liquor4 ,be=e do+ ?is season !m ) salt1 pepp]1 & spices1 roll+ !m ov] & ov] 9 ^! 9 ord] t !y may absorb ! season+ ?or\ghly4 ,!n place !m 9 a receptacle j l>ge en\gh to conta9 !m1 betwe5 two litt]s ( aromatics1 :i* w be detail$ h]eaft]2 cov] !m ) ! w9e :i* =ms "p ( _! brais+-liquor1 & :i* is g5]ally a :ite or r$ 8v9 ord9aire10 9 ! proportion ( "o-qu>t] p9t p] lb4 ( meat1 & leave !m to m>9ade = ab\t six h\rs1 tak+ c>e to turn !m ov] ?ree or f\r times dur+ t p]iod4 ,! ,aromatics or ,base ( ! ,brais+4--,^! are ?ickly slic$ & fri$ c>rots & onions1 9 ! proportion ( "o oz4 p] lb4 ( meat1 "o faggot1 includ+ "o g>lic clove & "o & "o-half oz4 ( fre%1 blan*$ bacon-r9d4 ,to ,fry1 ,prep>e1 & ,cook ,brais$ ,meat4--,hav+ suffici5tly m>9ad$ ! meat1 dra9 x on a sieve = half an h\r1 & wipe x dry ) a clean piece ( l954 ,heat "s cl>ifi$ fat ( :ite consomm 9 a ?ick saucepan ( conv5i5t size1 or a brais+-pan1 & :5 x is suffici5tly hot put ! meat 9 ! saucepan & let x acquire col\r on all sides4 ,! object ( ?is op]ation is to cause a contraction ( ! pores ( ! meat1 !reby surr\nd+ ! latt] ) a species ( cuirass1 :i* prev5ts ! inn] juices f escap+ too soon & conv]t+ ! brais+ into a boil+ process4 ,! fry+ %\ld1 !re=e1 be a %ort or l5g?y process accord+ z to :e!r ! am\nt ( meat to be brais$ be small or l>ge4 ,hav+ prop]ly fri$ ! meat1 )draw x f ! brais+-pan1 cov] x ) slices ( l>d+-bacon if x be lean1 & /r+ x4 ,9 ! case ( fillets & ribs ( beef1 ?is treatm5t may be disp5s$ )1 z !y are suffici5tly well suppli$ ) _! own fat4 ,n[ p\r ! m>9ade prep>$ = ! meat into ! brais+-pan1 & place ! meat on a litt] compos$ ( ! vegetables ! m>9ade conta9$4 ,cov] ! pan & rapidly r$uce ! w9e !re94 ,:5 ?is has assum$ ! consi/5cy ( syrup add suffici5t br[n /ock to cov] ! meat 7x be+ und]/ood t ! latt] only j conv5i5tly fills ! pan71 cov] ! brais+-pan1 set to boil1 & !n put x 9 a mod]ate ov54 ,let ! meat cook until x may be deeply prick$ ) a braid+ ne$le )\t any blood be+ drawn4 ,at ?is /age ! fir/ phase ( brais+1 :]e( ! !ory %all be giv5 h]eaft]1 comes to an end1 & ! meat is transf]r$ to ano!r clean ut5sil j l>ge en\gh to hold x4 ,) respect to ! cook+ liquor1 ei!r ( ! two foll[+ modes ( proc$ure may n[ be adopt$3-- #a4 ,if ! liquor is requir$ to be cle> x ne$ only be /ra9$1 ov] ! meat1 ?r\gh musl91 :ile ! brais+-pan %\ld be plac$ 9 ! ov51 :]e ! cook+ may g on until complet$1 int]rupt+ x only f "t to "t 9 ord] to ba/e ! meat4 ,?is done1 ?ick5 ! liquor ) arr[-root1 aft] ! mann] ( an ord9>y ?ick5$ gravy 7,no4 #da74 #b4 ,if1 on ! contr>y1 a sauce be requir$1 ! liquor %\ld be r$uc$ to half be=e be+ put back on ! meat1 & x is re/or$ to its =m] volume by means ( two-?irds ( its quantity ( ,espagnole sauce & "o-?ird ( tomato pure1 or an equival5t quantity ( fre% tomatoes4 ,! cook+ ( ! meat is complet$ 9 ?is sauce1 & ! ba/+ %\ld be c>ri$ on z be=e4 ,:5 x is cook$--t is to say1 :5 ! po9t ( a knife may easily be ?ru/ into x )\t meet+ ) any resi/ance :atsoev]--x %\ld be c>efully )drawn f ! sauce2 ! latt] %\ld be aga9 /ra9$ ?r\gh musl9 & !n left to re/1 ) a view to lett+ ! grease settle on ! surface4 ,c>efully remove ?is grease1 & rectify ! sauce ) a little excell5t /ock if x is too ?ick1 or by r$uction if x is too ?94 ,! ,glaz+ ( ,brais$ ,meat4--,brais$ meat is glaz$ 9 ord] to make x m sightly1 b ?is op]ation is by no means ess5tial1 & x is q useless :5 ! meat is cut up previ\s to be+ s]v$4 ,to glaze meat place x z soon z cook$ 9 ! front ( ! ov51 spr9kle x slightly ) its cook+ liquor 7gravy or sauce71 & pu% x into ! ov5 s t ?is liquor may dry4 ,be+ v gelat9\s1 ! latt] adh]es to ! meat1 :ile its sup]flu\s wat] evaporates1 & ?us coats ! solid ) a ?9 film ( meat-glaze4 ,?is op]ation is r5ew$ eight or t5 times1 :]eupon ! meat is )drawn f ! ov51 plac$ on a di%1 & cov]$ until x is s]v$4 ,v>i\s ,rem>ks relative to ,brais+4--,:5 a brais$ meat is to be accompani$ by vegetables1 z 9 ! case ( beef la mode1 ^! vegetables may ei!r be cook$ ) ! meat dur+ ! second brais+ phase1 aft] !y h be5 duly col\r$ 9 butt] ) a little salt & sug>1 or !y may be cook$ sep>ately ) a portion ( ! brais+-liquor4 ,! fir/ proc$ure is ! bett]1 b x l5ds itself less to a correct f9al dress+4 ,x is1 !re=e1 ! op]ator's bus9ess to decide accord+ to circum/ances :i* is ! m suitable ( ! two4 ,i po9t$ out above t ! cook+ ( brais$ meat consi/s ( two phases1 & ,i %all n[ proce$ to discuss ea* ( ^!1 s t ! read] may ?or\ghly und]/& _! processes4 ,x has be5 se5 t meat1 to be brais$1 mu/ 9 ! fir/ place be fri$ all ov]1 & ?is m p>ticul>ly :5 x is v ?ick4 ,! object ( ?is op]ation is to hold 9 ! meat's juices1 :i* w\ld o!rwise escape f ! cut surfaces4 ,n[1 ?is fry+ produces a k9d ( cuirass ar\nd ! fle%1 :i* gradually ?ick5s dur+ ! cook+ process until x rea*es ! c5tre4 ,"u ! influ5ce ( ! heat ( ! surr\nd+ liquor ! meat fibres contract1 & /eadily drive ! conta9$ juices t[>ds ! c5tre4 ,soon ! heat rea*es ! c5tre1 :]e1 aft] hav+ effect$ a decomposition ( ! juices !re9 collect$1 ! latt] release ! sup]flu\s wat] !y conta94 ,?is wat] quickly vaporises1 & by s do+ di/5ds & sep>ates ! tissues surr\nd+ x4 ,?us1 dur+ ?is fir/ phase1 a conc5tration ( juices takes place 9 ! c5tre ( ! meat4 ,x w n[ be se5 t !y und]go an absolutely diff]5t process 9 ! second4 ,z %[n1 ! disaggregation ( ! muscul> tissue beg9s 9 ! c5tre ( ! meat z soon z ! temp]ature :i* rea*es !re is suffici5tly int5se to vaporise ! collect$ juices4 ,! t5sion ( ! vap\r giv5 (f by ! latt] p]=ce increases by d9t ( f9d+ no issue2 x !re=e ex]ts consid]able pressure ^u ! tissues1 ?\gh n[ its direction is ! rev]se ( :at x 0 9 ! fir/ place1 i4e41 f ! c5tre to ! p]iph]y4 ,gradually ! tissues relax "u ! pressure & ! effects ( cook+1 &1 ! "w ( disaggregation hav+ gradually rea*$ ! fri$ surface1 ! latt] also relaxes 9 its turn & all[s ! con/ra9$ juices to escape & to mix ) ! sauce4 ,at ! same "t1 h[ev]1 ! latt] beg9s to filt] ?r\gh ! meat1 & ?is x does 9 accordance ) a well-kn[n physical law1 namely1 capill>ity4 ,?is /age ( ! brais+ dem&s ! mo/ att5tive c>e4 ,! brais+-liquor is f\nd to be consid]ably r$uc$ & no long] cov]s ! meat1 = ! op]ation is ne>+ its end4 ,! b>$ meat w\ld1 !re=e1 dry v quickly1 if c>e 7 n tak5 to ba/e x con/antly & to turn x ov] & ov]1 s t ! :ole ( ! muscul> tissue is moi/5$ & ?or\ghly saturat$ ) ! sauce4 ,by ?is means ! meat acquires t mell[ness :i* is typical ( brais+s & di/+ui%es !m f o!r prep>ations4 ,i %\ld be lo? to dismiss ?is subject be=e po9t+ out two practices 9 ! cook+ ( brais+s :i* are z common z !y are absolutely wrong4 ,! fir/ ( ^! is ! 8p9age0 ( ! brais+ base4 ,in/ead ( lay+ ! fri$ meat on a litt] ( aromatics1 likewise fri$ be=eh&1 _m op]ators place ! meat1 :i* !y (t5 omit to fry1 on raw aromatics at ! bottom ( ! brais+-pan4 ,! :ole is spr9kl$ ) a little melt$ fat1 & ! aromatics are left to fry1 on "o side only1 until !y beg9 to burn on ! bottom ( ! receptacle4 ,if ?is op]ation 7 prop]ly conduct$ x might be tol]at$1 ev5 ?\gh aromatics :i* are only fri$ on "o side _c exude ! same sav\r z ^? :i* are fri$ all ov]4 ,b n9e times out ( t5 ! fry+ is too l5g?y a process2 f neglect or abs5t-m9d$ness ! aromatics are left to burn on ! bottom ( ! pan1 & !re results a bitt]ness :i* p]vades & spoils ! :ole sauce4 ,z a matt] ( fact1 ?is process ( 8p9age0 is an absurd c>icature ( a me?od ( prep>+ brais+s :i* 0 v common 9 old cook]y1 ! cu/om ( :i* 0 n to prep>e ! brais+-liquor 9 advance1 b to cook x & its +r$i5ts simultane\sly ) ! meat to be brais$4 ,?is me?od1 ?\gh excell5t1 0 v exp5sive1 ! meats =m+ ! base ( ! brais+-liquor consi/+ ( ?ick slices ( raw ham or veal4 ,! obs]vance ( economy1 !re=e1 long ago compell$ cooks to ab&on ?is proc$ure4 ,b r\t9e has p]petuat$ ! =m ( ! latt] )\t insi/+ ^u ! use ( its con/itu5ts1 :i* 7 und\bt$ly its ess5tial "p4 ,r\t9e has ev51 9 c]ta9 cases1 aggravat$ ! fir/ error by in/itut+ a habit consi/+ ( sub/itut+ bones = ! meats =m]ly employ$--an obvi\sly ridicul\s practice4 ,9 ! production ( ord9>y consomm 7,no4 #a7 we saw t bones1 ev5 :5 tak5 f veal1 z is cu/om>y 9 ! case ( brais+-liquor1 require1 at ! v lea/1 t5 to twelve h\rs ( cook+ be=e !y c yield all _! soluble prop]ties4 ,z a pro( ( ?is x is int]e/+ to note t1 if bones und]go only five or six h\rs ( cook+1 & are moi/5$ afre% & cook$ = a fur!r six h\rs1 ! liquor ( ! second cook+ yields m meat-glaze ?an t ( ! fir/2 ?\gh x mu/ be admitt$ t1 :ile ! latt] is m gelat9\s1 x has less sav\r4 ,b ?is gelat9\s prop]ty ( bones is no less useful to brais+s ?an is _! sav\r1 s9ce x is ! =m] t supplies ! mell[ness1 :i* no?+ c replace & )\t :i* ! sauce c h no quality4 ,s9ce1 !re=e1 ! longe/ "t t a brais+ c cook is f f\r to five h\rs1 x foll[s t1 if bones be add$ !reto1 _! prop]ties w sc>cely h begun disaggregat+ :5 ! meat is cook$4 ,!y w1 9 fact1 h yield$ b an inf9itesimal portion ( ^! prop]ties2 :]e=e _! addition to ! brais+ is1 to say ! lea/1 q useless4 ,x n[ rema9s to be prov$ t ! above me?od is bad f ano!r po9t ( view4 ,i suppose ,i ne$ n fe> contradiction :5 ,i ass]t t1 9 ord] t a brais+ may be good1 its sauce %\ld be %ort & correspond+ly sub/antial2 also t ! sauce obta9$ f a piece ( meat moi/5$ ) a qu>t ( liquid _c be s good z t result+ f ! moi/5+ ( a p9t only4 ,x is m p>ticul>ly on ?is acc\nt t ,i advise a brais+ ut5sil :i* c only j hold ! meat1 = s9ce1 9 ! fir/ /age1 ! meat is only moi/5$ ) ! brais+-liquor1 ! small] ! receptacle may be ! less liquor w x require1 & ! latt] w 9 consequ5ce be ! ta/i]4 ,h5ce1 if bones be add$ to ! brais+1 ! ut5sil mu/ necess>ily be l>g]1 & a great] quantity ( brais+-liquor mu/ be us$4 ,b ?is liquor w n be ne>ly s sav\ry z t obta9$ f ! process ,i recomm5d2 9 fact1 x w be b a r /rong bro?1 q unfit = ! impregnation ( ! meat1 & ! f9al result w be a ta/eless lump ( fibre in/ead ( a succul5t brais+4 ,i mu/ apologise to ! read] = my insi/5ce ) reg>d to ^! que/ions1 b _! importance is su* t success is beyond rea* 9 ! matt] ( br[n sauces & brais+s unless ! above details h be5 ?or\ghly grasp$4 ,moreov]1 ! explanations giv5 w af=d consid]able help 9 ! und]/&+ ( op]ations :i* ,i %all give lat]2 !re=e x is to be hop$ t ! exam9ation ( ! !ories involv$1 h[ev] long ?is has be51 w prove ( use & assi/ance4 #bdh--;,,brais+ ,,( ,,:ite ,,meats ,! brais+ ( :ite meats z x is n[ effect$ 9 mod]n cook]y is1 /rictly speak+1 n brais+ at all1 inasmu* z ! cook+ is /opp$ at ! close ( ! fir/ ( ! two phases :i* ,i m5tion$ :5 discuss+ br[n brais+s4 ,true1 old cook]y did n und]/& brais+ 9 ! way t ! mod]n s*ool does1 & "u ! anci5t rgime l>ge pieces1 especially ( veal1 7 frequ5tly cook$ until !y c\ld almo/ be scoop$ ) a spoon4 ,?is practice has be5 g5]ally1 ?\gh mi/ak5ly1 es*ew$1 b its "n survives4 ,:ite brais+s are made ) ! neck1 ! saddle1 ! lo91 ! fillets1 ! fric&eaus1 & ! sweet-bread ( veal1 "y turkeys & fat pullets1 & sometimes1 ?\gh less frequ5tly1 relevs ( lamb1 h9dqu>t]s or saddle4 ,! proc$ure is ! same = all ^! meats2 ! "t ( cook+ alone v>ies 9 accordance ) _! size4 ,! aromatics are ! same z ^? ( ! br[n brais+s1 b ! fry+ ( !m is optional4 ,! moi/5+ liquor is br[n veal /ock 7,no4 #i74 ,mode ( ,proc$ure4--,except = ! veal sweet-bread1 :i* is always blan*$ be=e be+ brais$1 ! meats or p\ltry to be treat$ may always be slightly /iff5$ & br[n$ 9 butt]1 on all sides4 ,?is is n ess5tial 9 all cases1 b ,i ?9k t :5 !y d und]go some?+ ( ! k9d !y dry less quickly4 ,n[ place !m 9 a ut5sil j l>ge en\gh to hold !m & deep en\gh to keep ! lid f t\*+ !m4 ,place ! aromatics "u !m & moi/5 ) a little veal /ock2 set to boil on a mod]ate fire1 & r$uce ! veal /ock ) ! lid on4 ,:5 ?is /ock has assum$ ! consi/5ce ( a glaze1 add a fur!r simil> quantity ( fre% /ock1 & r$uce z be=e4 ,! ?ird "t moi/5 ! veal until x is half cov]$1 & pu% ! pan into a mod]ate ov54 ,! meat ne$s con/ant ba/+ :ile x cooks1 9 ord] to avoid its dry+2 &1 z ! /ock is v gelat9\s1 x =ms a coat+ on ! surface :i* resi/s ! evaporation ( ! conta9$ juices2 = ^!1 be+ insuffici5tly con/ra9$ by ! slight fry+ ! meat has und]gone1 t5d to vaporise "u ! influ5ce ( ! heat4 ,x is = ?is reason t ! /ock mu/ be r$uc$ to a glaze be=e f9ally moi/5+4 ,if ! moi/5+ 7 all done at once1 ! liquor w\ld n be suffici5tly d5se to =m ! coat+ m5tion$ above1 & ! meat w\ld consequ5tly dry on be+ set to cook4 ,brais$ :ite meat is kn[n to be cook$ :51 aft] hav+ deeply prick$ x ) a braid+ ne$le1 x exudes an absolutely col\rless liquid4 ,?is liquid d5otes t ! piece is cook$ to ! c5tre1 & z a result !re( ! blood has decompos$4 ,!re lies ! great diff]5ce betwe5 br[n brais+s & :ite-meat brais+s4 ,! latt] are practically roa/s1 & !y %\ld n be made ) any b "y p\ltry or meats1 v fat & t5d]1 = !y _c g beyond _! correct "t ( cook+1 :i* equals t ( roa/s1 )\t imm$iately los+ all _! quality4 ,a qu>t] ( an h\r too mu* 9 ! cook+ ( a k]nel ( veal weigh+ ab\t six lbs4 is en\gh to make ! meat dry & unpalatable1 & to ?or\ghly spoil x1 :]eas a br[n brais+ _c be ov]-cook$1 provid$ x d n burn4 ,:ite brais$ meats are g5]ally glaz$1 & ?is process is especially recomm5d$ = l>d$ pieces1 :i*1 ?\gh less common n[adays ?an =m]ly1 c /ill claim _m vot>ies4 #bdi--,,poa*+s ,h[ev] nons5sical x may s\nd1 ! be/ possible def9ition ( a poa*+ is a boil+ t does n boil4 ,! t]m poa* is ext5d$ to all sl[ processes ( cook+ :i* involve ! use ( a liquor1 h[ev] small4 ,?us ! t]m poa* applies to ! cook+ 9 c\rt-b\illon ( l>ge pieces ( turbot & salmon1 z well z to fillets ( sole cook$ ) a little fi% fumet1 to hot m\ssel9es & m\sses1 cook$ 9 m\lds1 to qu5elles :i* are cook$ 9 salt$ wat]1 to eggs ann\nc$ z 8poa*$10 to creams1 v>i\s royales1 c4 ,x w readily be se5 t among s _m diff]5t products1 ! "t all[$ = ! cook+ 9 ea* case mu/ diff] sometimes widely f ! re/4 ,! treatm5t ( !m all1 h[ev]1 is subject to ?is unalt]able pr9ciple1 namely1 t ! poa*+ liquor mu/ n boil1 ?\gh x %\ld rea* a degree ( heat z approximate z possible to boil+-po9t4 ,ano!r pr9ciple is t l>ge pieces ( fi% or p\ltry be set to boil 9 cold liquor1 aft] :i* ! latt] is br\ght to ! requir$ temp]ature z rapidly z possible4 ,! case may be ! same ) fillets ( sole1 or p\ltry1 :i* are poa*$ almo/ dry2 b all o!r prep>ations ^: mode ( cook+ is poa*+ ga9 by be+ imm]s$ 9 liquor :i* has rea*$ ! requir$ temp]ature be=eh&4 ,hav+ reg>d to ! multitud9\s =ms & k9ds ( products t are poa*$1 x w\ld be some:at difficult to /ate "h ! details & peculi>ities prop] to ea* 9 ! matt] ( poa*+2 ,i ?9k1 !re=e1 ,i %\ld d bett] to leave ^! details to ! respective recipes ( ea* product1 ?\gh x w n[ be necess>y to disclose ! way ( poa*+ p\ltry1 if only ) a view to ?or\ghly acqua9t+ ! read] ) ! !ory prop\nd$ above4 ,prop]ly prep>e ! piece ( p\ltry to be poa*$1 & truss x ) its legs fold$ back alongside ( ! brea/4 ,if x is to be /uff$1 ?is %\ld be done be=e truss+4 ,if x is to be l>d$ or /udd$1 ei!r ) truffles1 ham1 or tongue1 rub x :5 truss$ on ! fillets & legs ) half a lemon1 & dip ! same portions ( its body 7namely1 ^? to be l>d$ or /udd$7 = a few mom5ts 9 boil+ :ite /ock4 ,! object ( ?is op]ation is to slightly /iff5 ! sk91 ?us facilitat+ ! l>d+ or /udd+4 ,! ,cook+ ( ! ,piece ( ,p\ltry4--,hav+ /uff$1 l>d$1 or /udd$ x1 if necess>y1 & hav+1 9 any case1 truss$ x1 place x 9 a receptacle j l>ge en\gh to hold x1 & moi/5 ) "s excell5t :ite /ock previ\sly prep>$4 ,set to boil1 skim1 put ! lid on1 & cont9ue ! cook+ at a l[ simm]4 ,x is useless to "w too quickly1 z ! op]ation w\ld n be %ort5$ a second by s do+4 ,! only results w\ld be3-- #a4 ,too viol5t evaporation1 :i* w\ld r$uce ! liquor & di/urb its limpidness4 #b4 ,! runn+ ( a consid]able risk ( bur/+ ! piece ( p\ltry1 especially :5 ! latt] is /uff$4 ,! f[l1 or :atev] x may be1 is kn[n to be cook$ :51 aft] prick+ ! ?ick ( ! leg close to ! 8drum/ick10 ! issu+ liquid is :ite4 ,rem>ks4--7a7 ,! ne$ ( poa*+ p\ltry 9 a receptacle j l>ge en\gh to hold ! piece is acc\nt$ = z foll[s3 7#a7 ,! piece mu/ be :olly imm]s$ 9 ! /ock dur+ ! cook+ process4 7#b7 ,z ! liquor us$ is aft]w>ds s]v$ z an accompany+ sauce to ! di%1 ! less !re is ( x ! m saturat$ does x become ) ! juices ( ! meat1 &1 consequ5tly1 ! bett] x is4 7b7 7#a7 ,! :ite /ock us$ 9 poa*+ %\ld be prep>$ be=eh&1 & be v cle>4 7#b7 ,if ! piece ( p\ltry 7 set to cook ) ! products con/itut+ ! /ock1 ev5 if ^! 7 m ?an lib]ally apportion$1 ! result w\ld be bad1 = inasmu* z a f[l1 = example1 c only take "o & "o-half h\rs1 at ! mo/1 to cook1 & ! "t requir$ = extract+ ! nutriti\s & aromatic pr9ciples f ! con/itu5ts ( ! /ock w\ld be at lea/ six h\rs1 x foll[s t ! f[l w\ld be cook+ 9 little m ?an hot wat]1 & ! result+ sauce w\ld be q devoid ( sav\r4 #bej--,,po,,l+s ,pol+s are1 practically speak+1 roa/s1 = ! cook+ p]iods ( ea* are ! same1 except t ! =m] are cook$ entirely or almo/ entirely ) butt]4 ,!y repres5t a simplifi$ process ( old cook]y1 :i* consi/$ 9 envelop+ ! object to be treat$1 aft] fry+ x1 9 a ?ick coat+ ( ,matignon4 ,x 0 !n wrapp$ ) ?9 slices ( pork fat1 cov]$ ) butt]$ pap]1 plac$ 9 ! ov5 or on a spit1 & ba/$ ) melt$ butt] :ile x cook$4 ,?is done1 its grease 0 dra9$ away1 & ! vegetables ( ! matignon 7 ins]t$ 9 ! brais+-pan :]e9 ! piece _h cook$1 or 9 a saucepan1 & 7 moi/5$ ) excell5t ,madeira or highly season$ /ock4 ,!n1 :5 ! liquor _h ?or\ghly absorb$ ! aroma ( ! vegetables1 x 0 /ra9$1 & its grease 0 remov$ j be=e di%+ up4 ,?is excell5t me?od is wor?y ( cont9u$ use 9 ! case ( l>ge pieces ( p\ltry4 ,prep>ation ( ,pol$ ,meats4--,place 9 ! bottom ( a deep & ?ick receptacle1 j l>ge en\gh to hold ! piece to be pol$1 a lay] ( raw matignon 7,no4 #bbg74 ,! meat or piece ( p\ltry is plac$ on ! vegetables aft] x has be5 well season$1 & is copi\sly spr9kl$ ) melt$ butt]2 cov] ! ut5sil1 & pu% x into an ov5 ^: heat is n too fi]ce4 ,set x to cook g5tly 9 ?is way1 aft] ! mann] ( a /ew1 & frequ5tly spr9kle ) melt$ butt]4 ,:5 ! meats or ! pieces ( p\ltry are cook$1 ! ut5sil is uncov]$ s t ! =m] may acquire a f9e col\r2 !n !y are transf]r$ to a di% :i* %\ld be kept cov]$ until tak5 to ! table4 ,n[ add to ! vegetables 7:i* mu/ n be burn$7 a suffici5t quantity ( br[n veal /ock 7,no4 #i71 transp>5t & highly season$2 set ! :ole to boil g5tly = t5 m9utes1 /ra9 ?r\gh a s]viette1 c>efully remove all grease f ! pol+ /ock & s5d x to ! table 9 a sauceboat at ! same "t z ! meat or p\ltry1 :i*1 by ! bye1 is g5]ally g>ni%$4 ,rem>ks on ,pol+s4--,x is ( p>am\nt importance t ^! be n moi/5$ dur+ ! process ( cook+1 = 9 t case _! sav\r w\ld be ! same z t ( brais$ :ite meats4 ,nev]!less1 an exception may be made 9 ! case ( su* fea!r$ game z pheasants1 p>tridges1 & quails1 to :i* is add$1 :5 ne>ly cook$1 a small quantity ( burnt br&y4 ,x is also v important t ! vegetables %\ld n h _! grease remov$ be=e _! moi/5+ /ock is add$ to !m4 ,! butt] us$ 9 ! cook+ absorbs a l>ge proportion ( ! sav\r ( bo? ! vegetables & ! meat "u treatm5t1 &1 to make good ?is loss1 x is ess5tial t ! moi/5+ /ock rema9 at lea/ t5 m9utes 9 contact ) ! butt]4 ,at ! end ( ?is "t x may be remov$ )\t 9 ! lea/ impair+ ! aroma ( ! /ock4 ,special ,pol+s kn[n z 8,en ,cass]ole10 or 8,en ,cocotte40--,! prep>ations ( but*]'s meats1 ( p\ltry1 or game1 kn[n z 8en cass]ole0 or 8en cocotte10 are actual pol+s cook$ 9 special e>!nw>e ut5sils & s]v$ 9 ! same4 ,g5]ally1 prep>ations kn[n z 8en cass]ole0 are simply cook$ 9 butt]1 )\t ! addition ( vegetables4 ,:5 ! cook+ is done1 ! piece "u treatm5t is )drawn = a mom5t1 & "s excell5t br[n veal /ock 7,no4 #i7 is p\r$ into ! ut5sil4 ,?is is left to simm] = a few m9utes2 ! sup]flu\s butt] is !n remov$2 ! piece is return$ to ! e>!nw>e ut5sil1 & x is kept hot1 )\t be+ all[$ to boil1 until x is di%$ up4 ,= prep>ations t]m$ 8en cocotte10 ! proc$ure is ! same1 except t ! piece is g>ni%$ ) su* vegetables z mu%rooms1 ! bottoms ( arti*okes1 small onions1 c>rots1 turnips1 c41 :i* are ei!r turn$ or regul>ly p>$1 & half cook$ 9 butt] be=e be+ us$4 ,"o %\ld endeav\r to use only fre% vegetables1 & ^! %\ld be add$ to ! piece con/itut+ ! di% 9 su* wise z to complete _! cook+ ) x4 ,! e>!nw>e ut5sils us$ = ?is purpose improve ) use1 provid$ !y be clean$ ) clean1 fre% wat]1 )\t any soda or soap4 ,if new ut5sils h to be us$1 ^! %\ld be fill$ ) wat]1 :i* is set to boil1 & !y %\ld !n und]go at lea/ twelve h\rs' soak+4 ,= ! prescrib$ "t ?is wat] %\ld be kept g5tly boil+1 & !n ! ut5sil %\ld be well wip$ & soak$ anew1 9 fre% wat]1 be=e be+ us$4 #bea--,,! ,,saut,s ,:at *>act]ises ! process we call 8saut0 is t ! object treat$ is cook$ dry--t is to say1 solely by means ( a fatty sub/ance su* z butt]1 oil1 or grease4 ,sauts are made ) cut-up f[l or game1 or ) but*]'s meat suitably divid$ up = ! purpose4 ,all products treat$ 9 ?is way mu/ be frizzl$--t is to say1 !y mu/ be put into ! fat :5 x is v hot 9 ord] t a h>d5$ coat+ may =m ar\nd !m :i* w keep _! juices )94 ,?is is m p>ticul>ly desirable = r$ meats su* z beef & mutton4 ,! cook+ ( f[l sauts mu/1 aft] ! meats h be5 frizzl$1 be complet$ on ! /ove or1 ) lid (f1 9 ! ov51 :]e !y %\ld be ba/$ ) butt] aft] ! mann] ( a roa/4 ,! pieces are )drawn f ! ut5sil ) a view to swill+ ! latt]1 aft] :i*1 if !y be put back into ! sauce or accompany+ g>ni%1 !y %\ld only rema9 !re9 a few mom5ts or j suffici5tly long to become prop]ly w>m4 ,! proc$ure is ! same = game sauts4 ,sauts ( but*]'s meats 7r$ meats71 su* z t\rn$os1 k]nels1 cutlets1 fillets1 & noisettes1 are always effect$ on ! /ove2 ! meats are frizzl$ & cook$ ) a small quantity ( cl>ifi$ butt]4 ,! ?9n] & small] !y are1 ! m rapidly %\ld ! frizzl+ process be effect$4 ,:5 blood appe>s on ! surface ( _! raw side1 !y %\ld be turn$ ov]2 :5 drops ( blood beg9 to b$ew _! o!r side1 !y are kn[n to be cook$4 ,! swill+ ( ! ut5sil obta9s 9 all sauts4 ,aft] hav+ )drawn ! treat$ product f ! saucepan1 remove ! grease & p\r ! condim5t>y liquid 7a w9e71 t =ms "p ( ! accompany+ sauce1 into ! saucepan4 ,set to boil1 s t ! solidifi$ gravy ly+ on ! bottom may dissolve1 & add ! sauce2 or simply add ! swill+ liquid to ! prep>$ sauce or accompany+ g>ni% ( ! saut4 ,! ut5sil us$ mu/ always be j l>ge en\gh to hold ! objects to be treat$4 ,if x be too l>ge1 ! p>ts left uncov]$ by ! treat$ meats burn1 & swill+ is !n impossible1 :5ce !re results a loss ( ! solidifi$ gravy :i* is an important con/itu5t 9 ! sauce4 ,sauts ( :ite1 but*]'s meats1 su* z veal & lamb1 mu/ also be frizzl$ 9 hot fat1 b _! cook+ mu/ be complet$ g5tly on ! side ( ! fire1 & 9 _m cases ) lid on4 ,prep>ations ( a mix$ nature1 :i* p>tly resemble sauts & p>tly brais+s1 are also call$ sauts4 ,/ews1 h[ev]1 is _! mo/ suitable "n4 ,^! di%es are made f beef1 veal1 lamb1 game1 c41 & !y are to be f\nd 9 ,"p ,,ii4 "u ! head+s ,e/\ffade2 ,g\la%2 ,sauts3 ,*asseur1 ,m>5go1 ,b\rgeoise2 ,nav>92 ,civet2 c4 ,9 ! fir/ /age ( _! prep>ation1 ! meats are cut up small & fri$ l ^? ( ! sauts2 9 ! second1 sl[ cook+ ) sauce or g>ni% makes !m ak9 to brais$ meats4 #c4 ,roa/s1 ,grills1 ,fry+s4 ,roa/s4 ,( ! two usual me?ods ( roa/+1 ! spit w always be us$ 9 pref]5ce to ! ov51 if only on acc\nt ( ! conditions "u :i* ! op]ation is effect$1 & :atev] be ! k9d ( fuel us$--wood1 coal1 or gas4 ,! reason ( ?is pref]5ce is cle> if x be rememb]$ t1 9 spite ( e possible precaution dur+ ! progress ( an ov5 roa/1 x is impossible to avoid an accumulation ( vap\r ar\nd ! cook+ object 9 a clos$ ov54 ,& ?is /eam is m p>ticul>ly objectionable inasmu* z x is excessive 9 ! case ( delicately flav\r$ meats1 :i* latt] are almo/ if n entirely impair$ !reby4 ,! spitt$ roa/1 on ! contr>y1 cooks 9 ! op5 9 a dry atmosph]e1 & by ?is means reta9s its own peculi> flav\r4 ,h5ce ! unque/ionable sup]iority ( spitt$ roa/s ov] ! ov5 k9d1 especially 9 respect ( small fea!r$ game4 ,9 c]ta9 circum/ances & places !re is no *oice ( means1 &1 nol5s vol5s1 ! ov5 has to be us$2 b1 9 ?is case at lea/1 all possible precautions %\ld be obs]v$ 9 ord] to c\nt]act ! effects ( ! /eam above m5tion$4 #beb--,,l>d+ ,,bacon ,,= ,,roa/s ,p\ltry & game to be roa/$ ought g5]ally to be p>tly cov]$ ) a l>ge ?9 slice ( l>d+ bacon1 except ^? pieces ( game :i* 9 special cases are l>d$4 ,! object & use ( ^! slices are n only to %ield ! fillets ( f[l & game f ! sev]e heat ( ! fires b also to prev5t ^! f dry+ :ile ! legs1 :i* ! heat takes mu* long] to p5etrate ?an ! o!r p>ts1 are cook+4 ,! slices ( bacon %\ld !re=e completely cov] ! brea/s ( f[l & game1 & !y %\ld be ti$ on to ! latt] by means ( /r+4 ,9 "s cases roa/s ( but*]'s meat are cov]$ ) lay]s ( veal- or beef-fat1 ! object ( :i* is simil> to t ( ! bacon prescrib$ above4 #bec--,,spitt$ ,,roa/s ,! :ole !ory ( roa/s on ! spit might be cond5s$ z foll[s3-- ,9 ! case ( but*]'s meat1 calculate ! int5sity ( ! heat us$ accord+ to ! piece to be roa/$1 ! latt]'s size & quality1 & ! "t x has hung4 ,exp]i5ce1 h[ev]1 is ! be/ guide1 = any !ory1 :atev] be its exactness1 c only give ! lead+ pr9ciples & g5]al rules1 & _c pret5d to supply ! place ( ! practis$ eye & ! accuracy :i* are ! result ( exp]i5ce alone4 ,nev]!less1 ,i d n say ) ,brillat ,sav>9 t a roa/] is born & n made2 ,i m]ely /ate t "o may become a good roa/] ) application1 obs]vation1 c>e1 & a little aptitude4 ,! ?ree foll[+ rules w be f\nd to cov] all ! necess>y directions = spitt$ roa/s3-- #a4 ,all r$ meats conta9+ a l>ge quantity ( juice %\ld be prop]ly set1 & !n1 accord+ to _! size1 made to und]go ! action ( a fire capable ( radiat+ a v p5etrat+ heat ) little or no flame4 #b4 ,9 ! case ( :ite meats1 ^: cook+ %\ld be ?or\gh1 ! fire ought to be s regulat$ z to all[ ! roa/ to cook & col\r simultane\sly4 #c4 ,) small game ! fuel %\ld be wood1 b :atev] fuel be us$ ! fire ought to be made up 9 su*wise z to produce m flame ?an gl[+ emb]s4 #bed--,,ov5 ,,roa/s ,! degree ( heat us$ = ea* roa/ mu/ be regulat$ accord+ to ! nature & size ( ! latt] aft] ! mann] ( spitt$ roa/s4 ,an ov5 roa/1 9 ! fir/ place1 %\ld always be plac$ on a meat/&1 & ?is %\ld be ( su* a height t at no giv5 mom5t dur+ ! cook+ process ! meat may come 9 contact ) ! juices & fat :i* h dra9$ f x into ! ut5sil b5ea?4 ,fail+ a prop] /&1 a spit re/+ ^u ! edges ( ! ut5sil may be us$4 ,no liquid ( any k9d1 gravy or wat]1 ne$ be put 9 ! bak+-pan4 ,! addition ( any liquid is r prejudicial ?an o!rwise1 s9ce by produc+ vap\r :i* hangs ov] ! roa/ x trans=ms ! latt] into a /ew4 ,rem>ks4--,:e!r spitt$ or 9 ! ov51 a roa/ mu/ always be frequ5tly ba/$ ) a fatty sub/ance1 b nev] ) any o!r liquid4 #bee--,,! ,,gravy ,,( ,,roa/s ,! real & mo/ natural gravy = roa/s is made f ! swill+ ( ! bak+- or dripp+-pan1 ev5 if wat] be us$ z ! dilu5t1 s9ce ! cont5ts ( ^! ut5sils repres5t a portion ( ! ess5tial pr9ciples ( ! roa/ fall5 f x 9 ! process ( cook+4 ,b to obta9 ?is result nei!r ! ut5sils nor ! gravy ought to h burn$2 ! latt] %\ld m]ely h solidifi$1 & = ?is reason a roa/ cook$ 9 a v fi]ce ov5 ought to be laid on a pan only j l>ge en\gh to hold x1 s t ! fat may n burn4 ,! swill+ c 9 any case only produce a v small quantity ( gravy1 consequ5tly1 :5 x happ5s t a great] quantity is requir$1 ! ne$ is met be=eh& by prep>+ a /ock made f bones & trimm+s ( a simil> nature to ! roa/ = :i* ! gravy is requir$4 ,! proc$ure = ?is is z foll[s3-- ,place ! bones & trimm+s 9 a pan ) a little fat & lit]ally roa/ !m4 ,!n transf] !m to a saucepan1 moi/5 s z to cov] ) tepid1 slightly-salt$ wat]1 & add !reto ! swill+s ( ! pan :]e9 !y 7 roa/$4 ,boil1 skim1 & set to cook g5tly = ?ree or f\r h\rs1 accord+ to ! nature ( ! products us$4 ,?is done1 almo/ entirely remove ! grease1 /ra9 ?r\gh musl91 & put aside = ! purpose ( swill+ ! dripp+- or bak+-pan ( ! roa/4 ,swill+4--,hav+ remov$ ! roa/ f ! spit or ov51 take (f a portion ( ! grease f ! bak+- or dripp+-pan1 & p\r into x ! requir$ quantity ( prep>$ gravy4 ,r$uce ! :ole by half1 /ra9 ?r\gh musl91 & almo/ entirely remove grease4 ,x is a mi/ake to remove all ! grease f1 & to cl>ify1 ! gravy ( roa/s4 ,treat$ ?us !y are c]ta9ly cle>] & m sightly1 b a l>ge proportion ( _! sav\r is lo/1 & x %\ld be borne 9 m9d t ! gravy ( a roa/ is n a consomm4 ,9 ! matt] ( roa/ fea!r$ game1 ! accompany+ gravy is suppli$ by ! swill+ ( ! ut5sil1 ei!r ) wat] or a small quantity ( br&y4 ,?is is a c]ta9 means ( obta9+ a gravy ^: sav\r is precisely t ( ! game2 b occasionally veal gravy is us$1 z its flav\r is neutral1 & x !re=e _c impair ! p>ticul> flav\r ( ! r$uc$ game gravy ly+ on ! bottom ( ! ut5sil4 ,! use ( /ock prep>$ f ! bones & trimm+s ( game simil> to t con/itut+ ! di% is also common4 #bef--,,! ,,dress+ ,,& ,,accompanim5ts ,,( ,,roa/s ,z a rule1 a roa/ ought n to wait4 ,x ought only to leave ! spit or ov5 9 ord] to be s]v$4 ,all roa/s %\ld be plac$ on v hot di%es1 slightly bespr9kl$ ) fre% butt]1 & surr\nd$ by bun*es ( wat]cress 7?is is optional74 ,! gravy is inv>iably s]v$ sep>ately4 ,roa/s ( but*]'s meat & p\ltry are di%$ up z simply z possible4 ,small roa/$ game may be di%$ up on fri$ slices ( bread-crumb mask$ ) grat9 /uff+ 7,no4 #bjb74 ,:5 lemons accompany a roa/1 !y %\ld be s]v$ sep>ately4 ,pieces ( lemon t h once s]v$ to g>ni% a di% mu/ n be us$1 = !y h mo/ly be5 ta9t$ by grease4 ,! m$ival cu/om ( di%+ game ) ! plumage has be5 ab&on$4 ,roa/ fea!r$ game l'anglaise is di%$ up ) or )\t potato *ips1 & ! ?ree adjuncts are gravy1 bread-crumbs1 & bread-sauce4 ,9 nor!rn c\ntries game roa/s are always accompani$ ei!r by slightly sug>$ /ew$ apples1 or by *]ry or apricot jam4 #beg--;,,grills ,^? cul9>y prep>ations effect$ by means ( grill+ belong to ! ord] call$ cook+ by conc5tration4 ,&1 inde$1 9 almo/ all cases1 ! great object ( ^! op]ations1 ,i might ev5 say ! greate/ object1 is ! conc5tration1 9 ! c5tre1 ( ! juices & ess5ces :i* repres5t1 mo/ ess5tially1 ! nutritive pr9ciples ( ! products cook$4 ,a grill1 :i* is1 9 %ort1 b a roa/ on an op5 fire1 /&s1 9 my op9ion1 z ! remote />t+-po9t1 ! v g5esis ( our art4 ,x 0 ! primval notion ( our =efa!rs' infantile bra9s2 x 0 progress born ( an in/9ctive desire to eat ) great] pleasure2 & x 0 ! fir/ cul9>y me?od ev] employ$4 ,a little lat]1 & foll[+ naturally1 z x 71 ^u ?is fir/ attempt1 ! spit 0 born ( ! grill2 gradually1 intellig5ce supplant$ rude in/9ct2 reason began to d$uce effects f suppos$ causes2 & ?us cook+ 0 laun*$ =? ^u t highroad along :i* x has n yet ceas$ /eadily to advance4 ,fuel = ,grills4--,t mo/ly us$1 & c]ta9ly ! be/ = ! purpose1 is live coal or small pieces ( *>coal4 ,:atev] fuel be us$1 h[ev]1 x is ess5tial t x produce no smoke1 ev5 ?\gh ! grill fire be v5tilat$ by p[]ful bl[]s :i* draw ! smoke (f4 ,m especially is ?is necess>y1 ?\gh ,i admit ! cont+5cy is r>e1 :5 artificial v5tilation has to be effect$ ow+ to ! fire's burn+ 9 ! op5 )\t ! usual help ( sy/ematic draughts2 = if smoke occasion$ by =eign sub/ances or by ! fall+ ( ! fat itself on to ! gl[+ emb]s 7 n imm$iately c>ri$ away1 ei!r artificially or by a conv5i5t draught1 ! grills w\ld mo/ surely acquire a v disagreeable ta/e !refrom4 ,! ,b$ ( ,*>coal4--,! arrangem5t ( ! b$ ( *>coal "u ! grill is ( "s importance1 & x mu/ n only be regulat$ accord+ to ! size & k9d ( ! products to be grill$1 b also 9 su* wise z to all[ ( ! production ( m or less heat "u giv5 circum/ances4 ,! b$ %\ld !re=e be set 9 equal lay]s 9 ! c5tre1 b v>y+ 9 ?ickness accord+ z to :e!r ! fire has to be m or less fi]ce2 x %\ld also be slightly rais$ on ^? sides :i* are 9 contact ) ! air1 9 ord] t ! :ole burn+ surface may radiate equal degrees ( heat4 ,! grill mu/ always be plac$ ov] ! gl[+ fuel 9 advance1 & x %\ld be v hot :5 ! objects to be grill$ are plac$ ^u x1 o!rwise !y w\ld /ick to ! b>s1 & w\ld probably be spoil$ :5 turn$4 ,grills ,classifi$4 ,grills may be divid$ into f\r classes1 ( :i* ea* dem&s p>ticul> c>e4 ,!y are3 7#a7 ,r$-meat grills 7beef & mutton72 7#b7 ,:ite-meat grills 7veal1 lamb1 p\ltry72 7#c7 ,fi%2 7#d7 ,grills coat$ ) butt] & bread-crumbs4 #beh--,,r$ ,,meat ,,grills ,i submit z a pr9ciple t ! gold5 rule 9 grills is to /rictly obs]ve ! correct degree ( heat :i* is prop] to ea* treat$ object1 nev] =gett+ t ! l>g] & ri*] 9 nutrition ! piece ( meat1 ! quick] & m ?or\gh mu/ be its initial sett+4 ,i h already expla9$1 "u brais+s1 ! "p play$ by1 & ! use (1 rissol+ or sett+2 b x is necess>y to rev]t to ?is "q & its be>+ ^u grills4 ,if l>ge pieces ( meat 7beef or mutton7 are 9 "q1 ! bett] _! quality & ! ri*] !y are 9 juices1 ! m resi/+ mu/ be ! rissol$ coat+ !y receive4 ,! pressure ( ! conta9$ juices ^u ! rissol$ coat+ ( ?is meat w be proportionately great or small accord+ to :e!r ! latt] be ri* or poor1 & ?is pressure w gradually increase ) ! wax+ heat4 ,if ! grill fire be s regulat$ z to ensure ! progressive p5etration ( heat into ! cook+ object1 ?is is :at happ5s3-- ,! heat1 /rik+ t surface ( ! meat :i* is 9 direct communication ) ! fire1 p5etrates ! tissues1 & spreads /rati=mly ?r\gh ! body1 driv+ ! latt]'s juices 9 front ( x4 ,:5 ^! rea* ! opposite1 rissol$1 or set side ( ! meat1 !y are *eck$1 & !reupon1 absorb+ ! incom+ heat1 effect ! cook+ ( ! inn] p>ts4 ,( c\rse1 if ! piece ( meat "u treatm5t is v ?ick1 ! fi]c5ess ( ! fire %\ld be proportionately abat$ ! mom5t ! initial process ( rissol+ or sett+ ( ! meat's surface has be5 effect$1 ! object be+ to all[ ! heat to p5etrate ! cook+ body m regul>ly4 ,if ! fi]c5ess ( ! fire 7 ma9ta9$1 ! rissol$ coat+ on ! meat w\ld probably *>1 & ! result+ ?ickness ( c>bon w\ld s successfully resi/ ! passage ( any heat into ! int]ior t1 9 ! end1 :ile ! meat w\ld probably be f\nd to be completely burnt on ! outside1 ! inside w\ld be q raw4 ,if some:at ?9n] pieces are 9 "q1 a quick rissol+ ( _! surfaces ov] a fi]ce fire1 & a few m9utes ( subsequ5t cook+1 w be all !y ne$4 ,no alt]ation 9 ! int5sity ( ! fire ne$ be s\ght 9 ?is case4 ,examples4--,a rump/eak or ,*teaubri&1 9 ord] to be prop]ly cook$1 %\ld fir/ h its outsides rissol$ on a v fi]ce fire ) a view to pres]v+ its juices1 aft] :i* cook+ may proce$ ov] a mod]ate fire s z to all[ ( ! gradual p5etration ( ! heat into ! c5tre ( ! body4 ,small pieces su* z t\rn$os1 small fillets1 noisettes1 *ops1 may1 aft] ! prelim9>y process ( outside rissol+1 be cook$ ov] ! same degree ( heat z effect$ ! latt]1 because ! ?ickness ( meat to be p5etrat$ is less4 ,! ,c>e ( ,grills :ile ,cook+4--,be=e plac+ ! meats on ! grill1 ba/e !m slightly ) cl>ifi$ butt]1 & repeat ?is op]ation frequ5tly dur+ ! cook+ process1 s z to avoid ! possible dry+ ( ! rissol$ surfaces4 ,grill$ r$ meat %\ld always be turn$ by means ( special tongs1 & great c>e %\ld be obs]v$ t its surface be n torn or pi]c$1 le/ ! object ( ! prelim9>y precautions be defeat$1 & ! conta9$ juices escape4 ,"t ( ,cook+4--,?is1 9 ! case ( r$ meats1 is arriv$ at by ! foll[+ te/3 if1 on t\*+ ! meat ) "o's f+]1 ! =m] resi/ any pressure1 x is suffici5tly cook$3 if x give1 x is cle> t 9 ! c5tre1 at lea/1 ! rev]se is ! case4 ,! mo/ c]ta9 sign1 h[ev]1 t cook+ has be5 complet$ is ! appe>ance ( little beads ( blood ^u ! rissol$ surface ( ! meat4 #bei--,,:ite-,,meat ,,grills ,t sup]ficial rissol+ :i* is s necess>y 9 ! case ( r$ meats is n at all s 9 ! case ( :ite1 = 9 ! latt] !re c be no "q ( ! conc5tration ( juices1 s9ce ^! are only pres5t 9 ! =m ( album5--t is to say1 9 ! =m ( juices 89 ! mak+10 s to speak1 :i* is peculi> to veal & lamb4 ,= ?is k9d ( grills keep a mod]ate fire1 s t ! cook+ & col\r+ ( ! meat may take place simultane\sly4 ,:ite-meat grills %\ld be fairly (t5 ba/$ by means ( a bru%1 ) cl>ifi$ butt]1 :ile cook+1 le/ _! outsides dry4 ,!y are kn[n to be cook$ :5 ! juice issu+ f !m is q :ite4 #bfj--;,,fi% ,,grills ,use a mod]ate fire ) ^!1 & only grill aft] hav+ copi\sly spr9kl$ !m ) cl>ifi$ butt] or oil4 ,spr9kle !m simil>ly :ile cook+4 ,a grill$ fi% is cook$ :5 ! bones are easily sep>at$ f ! meat4 ,except = ! fatty k9d1 su* z mack]el1 r$ mullet1 or h]r+s1 always roll fi% to be grill$ 9 fl\r be=e spr9kl+ !m ) melt$ butt]4 ,! object ( s do+ is to give !m a gold5 ext]nal cru/1 :i*1 besides mak+ !m m sightly1 keeps !m f dry+4 #bfa--,,! ,,grill+ ,,( ,,products ,,coat$ ,,) ,,butt] ,,& ,,bread-,,crumbs ,^! grills g5]ally consi/ ( only small objects2 !y mu/ be effect$ on a v mod]ate fire1 ) ! view ( enabl+ !m to cook & acquire col\r simultane\sly4 ,!y %\ld also be frequ5tly bespr9kl$ ) cl>ifi$ butt]1 & turn$ ) c>e1 s z n to break _! coat+1 ! object ( :i* is to )hold _! conta9$ juices4 #bfb--;,,fry+s ,fry+ is "o ( ! pr9cipal cook+ processes1 = ! numb] ( prep>ations t are accompli%$ by its means is v consid]able4 ,its proc$ure is gov]n$ by /r+5t laws & rules :i* x is be/ n to break1 le/ ! d\ble dang] ( failure & impairm5t ( mat]ial be incurr$4 ,! =m] is easily av]t$ if "o is famili> ) ! process1 & pays prop] att5tion to x1 :ile ! latt] is obviat$ by precautions :i* h e raison d'tre1 & ! neglect ( :i* only leads to tr\ble4 ,! "q ( ! k9d ( ut5sil to employ is n s immat]ial z "s w\ld ?9k1 = v (t5 accid5ts result f ! m]e disreg>d ( ! importance ( ?is matt]4 ,v (t5 imprud5ce & blu/] on ! "p ( ! op]ator may be ! cause ( imp]fections1 ! greate/ c>e be+ ne$$ 9 ! h&l+ ( ut5sils conta9+ ov]heat$ fat4 ,ut5sils us$ 9 fry+ %\ld be made ( copp]1 or o!r resi/+ metal2 !y %\ld be 9 "o piece1 oval or r\nd 9 %ape1 & suffici5tly l>ge & deep to all[1 :ile only half-fill$ ) fat1 ( ! objects be+ prop]ly affect$ by ! latt]4 ,! necessity ( ?is condition is obvi\s1 see+ t if ! ut5sil conta9 too mu* fat ! slighte/ j]k+ ( x on ! /ove w\ld spill "s ( ! liquid1 & ! op]ator w\ld probably be badly burnt4 ,f9ally1 ut5sils ) v]tical sides are pref]able to ^? ) ! slant+ k9d2 m especially is ?is s 9 l>ge kit*5s :]e1 ! "w involv+ mu* fry+1 capaci\s receptacles are requir$4 #bfc--;,,fry+ ,,fat--,,its ,,prep>ation ,any animal or vegetable grease is suitable = fry+1 provid$ x be q pure & possess a resi/+ =ce all[+ x to rea* a v high temp]ature )\t burn+4 ,b = fry+ on a l>ge scale1 ! use ( cook$ & cl>ifi$ fats1 su* z ! fat ( 8pot-au-feu0 & roa/s1 %\ld be avoid$4 ,a fry+ m$ium is only p]fect :5 x is able to meet ! dem&s ( a protract$ op]ation1 & consi/s ( fre% or raw fats1 *os5 ) c>e & ?or\ghly purifi$ by cook+4 ,"u no circum/ances may butt] be us$ = fry+ on a l>ge scale1 see+ t1 ev5 :5 ?or\ghly purifi$1 x c only rea* a comp>atively l[ degree ( heat4 ,x may be us$ only = small1 occasional fry+s4 ,! fat ( kidney ( beef g5]ally =ms ! base ( ! grease int5d$ = fry+ on a l>ge scale4 ,x is pref]able to all o!rs on acc\nt ( its *eapness & ! great l5g? ( "t x c be work$1 provid$ x receives ! prop] c>e4 ,veal-fat yields a f9] fry+ m$ium1 b its resi/ance is small1 & x mu/1 moreov]1 always be /r5g!n$ ) ! fat ( beef4 ,mutton-fat %\ld be delib]ately disc>d$1 =1 if x happ5 to be t ( an old bea/1 x smells ( tall[1 &1 if x be t ( a "y "o1 x causes ! hot grease to foam & to ov]fl[ d[n ! sides ( ! ut5sil1 ?is lead+ to s]i\s accid5ts4 ,pork-fat is also us$ = fry+1 ei!r alone1 or comb9$ ) "s o!r k9d4 ,9 brief1 ! fat ( kidney ( beef is t :i* is be/ suit$ to fry+s on a l>ge scale4 ,ord9>y h\sehold fry+1 :i* does n dem& a v resi/+ grease1 may well be effect$ by means ( ! above1 comb9$ ) an equal quantity ( veal-fat1 or a mixture compos$ ( ! fat ( kidney ( beef1 veal1 & pork 9 ! proportions ( "o-half1 "o-qu>t]1 & "o-qu>t] respectively4 ,! grease us$ = fry+ ought n only to be melt$ d[n1 b also ?or\ghly cook$1 s t x may be q pure4 ,if insuffici5tly cook$1 x foams on fir/ be+ us$1 & s dem&s all k9ds ( extra precautions1 :i* only cease to be necess>y :5 con/ant heat+ at la/ rectifies x4 ,moreov]1 if x be n q pure1 x easily p5etrates imm]s$ solids & makes !m indige/ible4 ,all grease us$ 9 fry+ %\ld fir/ be cut into pieces & !n put into ! saucepan ) "o p9t ( wat] p] e t5 lbs4 ,! object ( ! wat] is to assi/ 9 ! melt+1 & ?is x does by filt]+ into ! grease1 vaporis+1 & !reby caus+ ! latt] to swell4 ,s long z ! wat] has n completely evaporat$1 ! grease only und]goes ! action ( liquefaction1 i4e41 ! dissolution ( its molecules2 b its ?or\gh cook+ process1 end+ ) its purification1 only beg9s :5 all ! wat] is gone4 ,! grease is cook$ :5 7#a7 ! membranes :i* envelop$ x alone rema9 intact & are conv]t$ into greaves2 7#b7 x gives (f smoke :i* has a di/9ct smell4 ,at ?is /age x has rea*$ su* a high temp]ature t x is be/ to remove x f ! fire = ab\t t5 m9utes1 s t x may cool2 !n x mu/ be /ra9$ ?r\gh a sieve1 or a co>se t[el1 :i* mu/ be tightly twi/$4 #bfd--,,! ,,v>i\s ,,degrees ,,( ,,heat ,,rea*$ ,,by ,,! ,,fry+ ,,m$ium1 ,,& ,,_! ,,application ,! temp]ature rea*$ by a fry+ m$ium dep5ds ^u ! latt]'s con/itu5ts & its purity4 ,! v>i\s degrees may be classifi$ z mod]ately hot1 hot1 v hot4 ,! expression 8boil+ hot0 is unsuitable1 see+ t fat nev] boils4 ,butt] 7an occasional fry+ m$ium7 _c ov]rea* #bdh ,f4 )\t burn+1 :]eas if x be ?or\ghly purifi$ x c atta9 f #bfi to #bge ,f4--a temp]ature :i* is cle>ly bel[ :at w\ld be ne$$ = "w on a l>ge scale4 ,animal greases us$ 9 ord9>y fry+ rea* f #bge to #bhd ,f4 :5 mod]ately hot1 #cbj ,f4 :5 hot1 & #cef ,f4 :5 v hot2 9 ! la/ case !y smoke slightly4 ,pork-fat 7l>d71 :5 us$ alone1 rea*es #cib ,f4 )\t burn+4 ,v pure goose dripp+ )/&s #dbh ,f42 &1 f9ally1 vegetable fats may rea*1 )\t burn+1 #dhb ,f4 9 ! case ( cocoa-nut butt]1 #eah ,f4 ) ord9>y oils1 & #eed 9 ! case ( olive oil4 ,! temp]ature ( ord9>y fry+ fat may be te/$ ?us3 x is mod]ately hot :51 aft] ?r[+ a sprig ( p>sley or a cru/ ( bread into x1 x beg9s to bubble imm$iately2 x is hot if x crackles :5 a slightly moi/ object is ?ru/ into x2 x is v hot :5 x gives (f a ?9 :ite smoke p]ceptible to ! smell4 ,! fir/ temp]ature1 8mod]ately hot10 is us$ 7#a7 = all products conta9+ vegetable wat] ! complete evaporation ( :i* is necess>y2 7#b7 = fi% ^: volume exacts a cook+ process by means ( p5etration1 previ\s to t ) conc5tration4 ,9 ! fir/ degree ( heat ) :i* x is us$ ! fry+ fat !re=e only effects a k9d ( prep>atory op]ation4 ,! second temp]ature1 8hot10 is us$ = all products :i* h previ\sly und]gone an initial cook+ process 9 ! fir/ temp]ature1 ei!r = evaporation or p5etration1 & its object is ei!r to f9i% !m or to cov] !m ) a crimp$ coat+4 ,x is also applicable to ^? products ^u :i* ! fry+ fat mu/ act imm$iately by conc5tration--t is to say1 by =m+ a set coat+ ar\nd !m :i* prev5ts ! escape ( ! conta9$ sub/ances4 ,objects treat$ ) ?is temp]ature are3 all ^? pans l'anglaise or cov]$ ) batt]1 su* z v>i\s croquettes1 cromesquis1 cutlets1 & collops la ,vill]oy1 fritt]s ( all k9ds1 fri$ creams1 c4 ,9 ?is case ! fry+ m$ium acts by sett+1 :i* 9 c]ta9 cases is exce$+ly necess>y4 #a4 ,if ! objects 9 "q are pans l'anglaise1 i4e41 dipp$ 9 beat5 eggs & roll$ 9 bread-crumbs1 ! sudd5 contact ( ! hot grease conv]ts ?is coat+ ( egg & bread-crumbs into a resi/+ cru/1 :i* prev5ts ! escape ( ! sub/ances & ! liquefi$ sauce conta9$ )94 ,if ^! objects 7 plung$ 9 a fat t 0 n suffici5tly hot1 ! coat+ ( egg & bread-crumbs w\ld n only imbibe ! fry+ m$ium1 b x w\ld run ! risk ( break+1 !reby all[+ ! escape ( ! v sub/ances x 0 int5d$ to )hold4 #b4 ,! same holds ) objects treat$ ) batt]4 ,h5ce ! absolute necessity ( ensur+ t sett+ :i* means t ! cov]+ ( batt] solidifies imm$iately4 ,z ! sub/ances con/itut+ ^! v>i\s di%es are cook$ 9 advance1 x foll[s t _! second heat+ & ! col\r+ ( ! coat+ 7egg & bread-crumbs or batt]7 take place at ! same "t & 9 a few m9utes4 ,! ?ird temp]ature1 8v hot10 is us$ 7#a7 = all objects t ne$ a %>p & firm sett+2 7#b7 = all small objects ! sett+ ( :i* is ( supreme importance1 & ^: cook+ is effect$ 9 a few m9utes1 z 9 ! case ( :itebait4 #bfe--;,,fry+ ,,m$ium ,,= ,,fi% ,e fry+ m$ium1 us$ = "w on a l>ge scale1 :i* has acquir$ a too decid$ col\r+ ?r\gh repeat$ use1 may s]ve 9 ! prep>ation ( fi% ev5 until its :ole /r5g? is exhau/$4 ,oil is be/ suit$ to ! fry+ ( fi%1 especially ! v small k9d1 ow+ to ! trem5d\s heat x c )/& )\t burn+1 = ?is heat gu>antees t sett+ :i* is s indisp5sable4 ,except 9 ?is case1 h[ev]1 ! temp]ature ( ! fry+ m$ium %\ld be regulat$ /rictly 9 accordance ) ! size ( ! fi% to be fri$1 9 ord] t its cook+ & col\r+ may be effect$ simultane\sly4 ,except ,nonats & :itebait1 :i* are simply roll$ 9 fl\r1 fi% to be fri$ are previ\sly /eep$ 9 slightly salt$ milk & !n roll$ 9 fl\r4 ,f ?is comb9ation ( milk & fl\r !re results a crisp coat+ :i* )holds ^? p>ticul> pr9ciples t ! fi% exude :ile cook+4 ,:5 f9i%$1 fri$ fi% are dra9$1 dri$1 slightly salt$1 & di%$ on a s]viette or on pap]1 ) a g>ni% ( fri$ p>sley-sprays & sections ( *annell$ lemon4 #bff--,,! ,,quantity ,,( ,,! ,,fry+ ,,m$ium ,?is %\ld always be 9 proportion to ! quantity or size ( ! objects to be fri$1 be>+ 9 m9d t ^! mu/ always be entirely subm]g$4 ,)\t necess>ily exagg]at+1 ! quantity %\ld inv>iably be r 9 excess ( ! requirem5ts1 & = ?is reason1 viz41 ! great] ! am\nt ( fat1 ! high] w be ! temp]ature rea*$1 & ! less ne$ "o fe> a sudd5 cool+ ( ! fat :5 ! objects to be treat$ are imm]s$4 ,?is sudd5 cool+ is (t5 ! cause ( great tr\ble1 unless "o be work+ ov] a fire ( su* fi]c5ess t ! fat c return 9 a few seconds to ! temp]ature x 0 at be=e ! objects 7 imm]s$4 #bfg--,,! ,,c>e ,,( ,,! ,,fry+ ,,m$ium ,e "t a fry+ fat is us$ x %\ld1 aft] hav+ be5 melt$1 be /ra9$ ?r\gh a t[el1 = ! majority ( objects :i* x has s]v$ to cook mu/ h left "s p>ticles beh9d !m :i* might prove prejudicial to ! objects t are to foll[4 ,objects t are 8pans0 always leave "s rasp+s1 = in/ance1 :i* 9 "t assume ! =m ( black p[d]1 :ile ^? t h be5 treat$ ) fl\r likewise drop "s ( _! coat+1 :i*1 9 accumulat+1 produces a muddy precipitate on ! bottom ( ! ut5sil4 ,n only d ^! =eign sub/ances di/urb ! cle>ness ( ! fat & r5d] x liable to burn1 b !y are exce$+ly detrim5tal to ! objects t are treat$ lat]4 ,!re=e1 always /ra9 ! fat :5ev] x is us$--9 ! fir/ place because ! prop] treatm5t ( ! objects dem&s x1 &1 secondly1 because its v exi/5ce z a s]viceable m$ium dep5ds ^u ?is measure4 #bfh--;,,grat9s ,?is cul9>y op]ation plays a suffici5tly important "p 9 ! "w to w>rant my detail+ at lea/ its lead+ po9ts4 ,! v>i\s k9ds ( ! ord] 8,grat9s0 are 7#a7 ! ,complete ,grat92 7#b7 ! ,rapid ,grat92 7#c7 ! ,light ,grat92 7#d7 ,glaz+1 :i* is a =m ( ,rapid ,grat94 #bfi--;,,complete ,,grat9 ,?is is ! fir/ example ( ! s]ies2 x is t ^: prep>ation is longe/ & mo/ tiresome2 = its pr9cipal con/itu5t1 :atev] ?is is1 mu/ be completely cook$4 ,its cook+ mu/ moreov] be co9cid5t ) ! r$uction ( ! sauce1 :i* is ! base ( ! grat91 & ) ! =mation ( ! grat9 prop]1 i4e41 ! crimp$ cru/ :i* =ms on ! surface & is ! result ( ! comb9ation ( ! sauce ) ! rasp+s & ! butt]1 "u ! direct influ5ce ( ! heat4 ,9 ! prep>ation ( complete grat91 two ?+s mu/ be tak5 into acc\nt3--7#a7 ,! nature & size ( ! object to be treat$1 & 7#b7 ! degree ( heat :i* mu/ be us$ 9 ord] t ! cook+ ( ! object1 ! r$uction ( ! sauce1 & ! =mation ( ! grat9 may be effect$ simultane\sly4 ,! base ( complete grat9 is almo/ inv>iably ord9>y or ,l5t5 duxelle sauce 7,no4 #bbc71 9 accordance ) ! requirem5ts4 ,! object to be treat$ ) ! grat9 is laid on a butt]$ di%1 surr\nd$ ) slices ( raw mu%rooms & *opp$ %allots1 & cov]$ ) duxelle sauce4 ,! surface is !n spr9kl$ ) rasp+s1 & copi\sly moi/5$ ) melt$ butt]4 ,%\ld ! piece be l>ge1 ! am\nt ( sauce us$ w be proportionately great]1 & ! rev]se1 ( c\rse1 applies to m$ium or small] sizes4 ,take note ( ! foll[+ rem>ks 9 ! mak+ ( complete grat9s3-- #a4 ,if too mu* sauce 7 us$ 9 proportion to ! size ( ! object1 ! latt] w\ld cook & ! grat9 =m be=e ! sauce c\ld rea* ! correct degree ( consi/5ce by means ( r$uction4 ,h5ce x w\ld be necess>y to r$uce ! sauce /ill fur!r on ! /ove1 & !reby give rise to /eam :i* w\ld s(t5 ! coat+ ( ! grat94 #b4 ,if ! sauce us$ 7 insuffici5t1 x w\ld be r$uc$ be=e ! cook+ ( ! object _h be5 effect$1 &1 m sauce hav+ to be add$1 ! result+ grat9 w\ld be unev54 #c4 ,! l>g] ! piece1 & consequ5tly ! long] x takes to cook1 ! m mod]ate %\ld be ! heat us$4 ,conv]sely1 ! small] x is1 ! fi]c] %\ld ! fire be4 ,:5 )draw+ ! grat9 f ! ov5 squeeze a few drops ( lemon-juice ov] x1 & bespr9kle x ) *opp$ p>sley4 #bgj--,,rapid ,,grat9 ,proce$ z above1 ) duxelle sauce1 b ! products treat$ ) x1 viz41 meats1 fi%1 or vegetables1 are always cook$ & w>m$ 9 advance4 ,all t is requir$1 !re=e1 is to effect ! =mation ( ! grat9 z quickly z possible4 ,to d ?is1 cov] ! object "u treatm5t ) ! necess>y quantity ( salt1 bespr9kle ) rasp+s & butt]1 & set ! grat9 to =m 9 a fi]ce ov54 #bga--,,light ,,grat9 ,?is is prop] to f>9ace\s products1 su* z mac>oni1 lazagnes1 noodles1 gnoc*i1 c41 & consi/s ( a comb9ation ( grat$ *eese1 rasp+s1 & butt]4 ,9 ?is case1 aga91 ! only end 9 view is ! =mation ( ! grat9 coat+1 :i* mu/ be ev5ly col\r$1 & is ! result ( ! *eese melt+4 ,a mod]ate heat is all t is want$ = ?is k9d ( grat94 ,also consid]$ z light grat9s are ^? :i* s]ve z ! complem5t ( /uff$ vegetables su* z tomatoes1 mu%rooms1 egg-plant1 & cucumb]4 ,) ^! ! grat9 is compos$ ( rasp+s spr9kl$ ) butt] or oil1 & x is plac$ 9 a m or less fi]ce heat accord+ to :e!r ! vegetables h already be5 cook$ or p>tially cook$1 or are q raw4 #bgb--;,,glaz+s ,^! are ( two k9ds--!y ei!r consi/ ( a heavily butt]$ sauce1 or !y =m f a spr9kl+ ( *eese ^u ! sauce ) :i* ! object to be glaz$ is cov]$4 ,9 ! fir/ case1 aft] hav+ p\r$ sauce ov] ! object to be treat$1 place ! di% on ano!r di% conta9+ a little wat]4 ,?is is to prev5t ! sauce decompos+ & boil+4 ,! great] ! quantity ( butt] us$1 ! m int5se w be ! heat requir$1 9 ord] t a slight gold5 film may =m almo/ in/antane\sly4 ,9 ! second case1 ! sauce us$ is always a ,mornay 7,no4 #ia74 ,cov] ! object "u treatm5t ) ! sauce1 bespr9kle ) grat$ *eese & melt$ butt]1 & place 9 fairly int5se heat1 s t a slight gold5 cru/ may =m almo/ imm$iately1 ?is cru/ be+ ! result ( ! comb9$ *eese & butt]4 #bgc--;,,blan*+s ,! ess5tially unsuitable t]m blan*+s is appli$ 9 ! cul9>y te*nology ( ,france to ?ree classes ( op]ations :i* entirely diff] "o f ! o!r 9 ! end !y h 9 view4 #a4 ,! blan*+ ( meats4 #b4 ,! blan*+1 or1 bett]1 ! p>boil+ ( c]ta9 vegetables4 #c4 ,! blan*+ ( c]ta9 o!r vegetables1 :i* 9 reality am\nts to a process ( cook+4 ,! blan*+ ( meats obta9s mo/ly 9 ! case ( calf's head & foot & ! sweet-bread ( veal1 %eep's & lambs' trott]s1 & lamb's sweet-bread4 ,^! meats are fir/ set to soak 9 cold1 runn+ wat] until !y h q got rid ( ! blood ) :i* !y are naturally saturat$4 ,!y are !n plac$ on ! fire 9 a saucepan conta9+ en\gh cold wat] to abundantly cov] !m1 & ! wat] is gradually br\ght to ! boil4 ,= calf's head or feet1 boil+ may la/ = fifte5 or tw5ty m9utes2 veal sweet-bread mu/ n boil = m ?an t5 or twelve m9utes2 :ile lamb sweet-bread is )drawn ! mom5t ! boil is rea*$4 ,z soon z blan*$1 ! meats are cool$ 9 pl5ty ( fre% wat] be=e und]go+ _! f9al treatm5t4 ,! blan*+ ( cocks' combs is exceptional 9 ?is1 namely1 t aft] ! combs h be5 cleans$ ( blood--t is to say1 soak$ 9 cold wat]1 !y are plac$ on ! fire 9 cold wat]1 ! temp]ature ( :i* mu/ be c>efully kept bel[ #aac ,f4 ,:5 ?is degree is approa*$1 take ! saucepan (f ! fire & rub ea* comb ) a clo?1 du/$ ) table-salt1 9 ord] to remove ! sk9s2 !n cool ! combs ) fre% wat] be=e cook+ !m4 ,_m p use ! blan*+ process ) meats int5d$ = 8blanquette0 or 8fricasse40 ,i reg>d ?is proc$ure z q errone\s1 z also ! prelim9>y soak+ 9 cold wat]4 ,if ! meats or pieces ( p\ltry int5d$ = ! above-m5tion$ prep>ations be ( a good quality 7& no o!rs %\ld be us$71 !y ne$ only be set to cook 9 cold wat]1 or cold /ock1 & gradually br\ght to ! boil1 be+ /irr$ repeat$ly ! :ile4 ,! scum =m$ %\ld be c>efully remov$1 &1 9 ?is way1 p]fectly :ite meats & /ock1 ) all _! sav\r1 are obta9$4 ,z to meats or pieces ( p\ltry ( an inf]ior quality1 no soak+ & no blan*+ c make good _! defects4 ,:i*ev] way !y are treat$ !y rema9 dry1 gray1 & sav\rless4 ,x is !re=e simpl] & bett] to use only ! f9e/ quality goods4 ,an excell5t pro( ( ! futility ( soak+ & blan*+ meats int5d$ = 8fricasses0 & 8blanquettes0 lies 9 ! fact t ^! v meats1 if ( good quality1 are always p]fectly :ite :5 !y are brais$1 pol$1 or roa/$1 not)/&+ ! fact t ^! ?ree op]ations are less calculat$ to pres]ve _! :it5ess ?an ! k9d ( treatm5t !y are subject$ to 9 ! case ( 8blanquettes0 & 8fricasses40 ,m]e r\t9e alone c acc\nt = ?is practice ( soak+ & blan*+ meats--a practice t is absolutely condemn$ by common s5se4 ,! t]m 8blan*+0 is wrongly appli$ to ! cook+ ( gre5 vegetables1 su* z ,fr5* beans1 gre5 peas1 ,brussels spr\ts1 sp9a*1 c4 ,! cook+ ( ^!1 :i* is effect$ by means ( boil+ salt$ wat]1 ought really to be t]m$ 8 l'anglaise40 ,all ! details ( ! proc$ure1 h[ev]1 w be giv5 :5 ,i deal ) ! vegetables to :i* ! latt] apply4 ,la/ly1 "u ! "n ( 8blan*+10 !re exi/s ano!r op]ation :i* consi/s 9 p>tly cook+ c]ta9 vegetables 9 pl5ty ( wat]1 9 ord] to rid !m ( any bitt] or pung5t flav\r !y may possess4 ,! "t all[$ = ?is blan*+ v>ies accord+ to ! age ( ! vegetables1 b :5 ! latt] are "y & 9 season1 x am\nts to little m ?an a m]e scald+4 ,blan*+ is *iefly resort$ to = lettuce1 *icory1 endives1 cel]y1 arti*okes1 cabbages1 & ! gre5 vegetables2 c>rots1 turnips1 & small onions :5 !y are out ( season4 ,9 respect ( vegetable-m>r[s1 cucumb]s1 & *[-*[1 blan*+ is (t5 left to ! def9ite cook+ process1 :i* %\ld !n come "u ! head ( ! 8 l'anglaise0 cook+4 ,aft] ! process ( blan*+1 ! vegetables ,i h j enum]at$ are always cool$--t is to say1 /eep$ 9 cold wat] until !y are b>ely lukew>m4 ,!y are !n left to dra9 on a sieve1 previ\s to und]go+ ! f9al cook+ process to :i* !y are be/ suit$1 ?is g5]ally be+ brais+4 #f4 ,vegetables & ,g>ni%es ,v>i\s ,prep>ations4 #bgd--,,! ,,treatm5t ,,( ,,dry ,,vegetables ,x is wrong to soak dry vegetables4 ,if !y are ( good quality1 & ! produce ( ! ye>1 !y ne$ only be put into a saucepan ) en\gh cold wat] to completely cov] !m1 & ) "o oz4 ( salt p] five qu>ts ( wat]4 ,set to boil g5tly1 skim1 add ! aromatic g>ni%1 qu>t]$ c>rots1 onions1 ) or )\t g>lic cloves1 & a faggot1 & set to cook g5tly ) lid on4 ,rem>ks4--,if ! vegetables us$ are old or inf]ior 9 quality1 !y might be put to soak 9 s(t wat]2 b ?is only long en\gh to swell !m slightly1 i4e41 ab\t "o & "o-half h\rs4 ,a prolong$ soak+ ( dry vegetables may give rise to incipi5t g]m9ation1 & ?is1 by impair+ ! pr9ciples ( ! vegetables1 depreciates ! value ( ! food1 & may ev5 cause "s h>m to ! consum]4 #bge--;,,brais$ ,,vegetables ,vegetables to be brais$ mu/ be fir/ blan*$1 cool$1 p>$1 & /rung4 ,g>ni% ! bottom ( a saucepan ) blan*$ pork-r9d1 slic$ c>rots & onions1 & a faggot1 & cov] ! sides ( ! ut5sil ) ?9 slices ( bacon4 ,lay ! vegetables ^u ! prep>$ litt]1 & leave !m to sweat 9 ! ov5 = ab\t t5 m9utes ) lid on4 ,! object ( ?is ov5-sweat+ is to expel ! wat]4 ,n[ moi/5 en\gh to cov] ) :ite /ock1 & set to cook g5tly4 ,?is done1 dra91 remove /r+1 & cut to ! %ape requir$4 ,lay !m 9 a sautpan1 &1 if !y are to be s]v$ soon1 cov] !m ) _! r$uc$ /ock f :i* ! grease has be5 remov$4 ,if !y are prep>$ 9 advance1 simply put !m aside 9 suitable bas9s1 cov] !m ) _! cook+-liquor1 :i* %\ld be /ra9$ ov] !m1 boil+1 & )\t its grease remov$1 & cov] ) butt]$ pap]4 ,adjuncts to ,brais$ ,vegetables ,accord+ to ! case1 ! adjunct is ei!r ! brais+-liquor1 r$uc$ & ) all grease remov$1 or ! same complet$ by means ( an addition ( meat-glaze4 ,occasionally1 x may be ! brais+-liquor slightly ?ick5$ ) half-glaze & f9i%$ ) butt] & ! juice ( a lemon4 #bgf--,,leason ,,( ,,gre5 ,,vegetables ,,) ,,butt] ,fir/ ?or\ghly dra9 ! vegetables & toss !m ov] ! fire = a few m9utes1 9 ord] to completely rid !m ( _! moi/ure4 ,season accord+ to ! k9d ( vegetable2 add ! butt] away f ! fire1 & slightly toss1 roll+ ! saucepan mean:ile on ! /ove ) ! view ( effect+ ! leason by means ( ! mix+ ( ! butt] ) ! treat$ vegetables4 #bgg--,,leason ,,( ,,vegetables ,,) ,,cream ,vegetables to be treat$ 9 ?is way mu/ be kept some:at firm4 ,aft] hav+ ?or\ghly dra9$ !m1 put !m into a saucepan ) en\gh boil+ fre% cream to well moi/5 )\t cov]+ !m4 ,f9i% _! cook+ process 9 ! cream1 /irr+ occasionally ! :ile4 ,:5 ! cream is almo/ entirely r$uc$1 f9i%1 away f ! fire1 ) a little butt]4 ,! leason may be slightly /iff5$1 if necess>y1 by means ( a few tablespoonfuls ( cream sauce4 #bgh--,,vegetable ,,creams ,,& ,,pur,,es ,pures ( dry & f>9ace\s vegetables may be obta9$ by rubb+ ! latt] ?r\gh a sieve4 ,put ! pure into a sautpan1 & dry x ov] a brisk fire1 add+ "o & "o-half oz4 ( butt] p] p9t ( pure2 !n add milk or cream 9 small quantities at a "t1 until ! pure has rea*$ ! requir$ degree ( consi/5ce4 ,= pures ( aque\s vegetables1 su* z ,fr5* beans1 caulifl[]s1 cel]y1 c41 a qu>t] ( _! volume ( ma%$ potatoes %\ld be add$ to !m 9 ord] to effect _! leason4 ,9 ! case ( vegetable creams1 sub/itute = ! ?ick5+ ( ma%$ potatoes an equival5t quantity ( succul5t & /iff ,b*amel sauce4 #bgi--;,,g>ni%es ,9 cook]y1 al?\gh g>ni%es only play a m9or "p1 !y are1 nev]!less1 v important1 =1 besides be+ ! pr9cipal accompanim5ts to di%es1 !y are v (t5 ! adornm5t !re(1 :ile x frequ5tly happ5s t _! h>moni\s arrangem5t consid]ably helps to ?r[ ! beauty ( a f9e jo9t or bird into relief4 ,a g>ni% may consi/ ( "o or m products4 ,be ?is z x may1 its "n1 z a rule1 di/9ctly d5otes1 9 a ^w1 :at x is & h[ x is made4 ,9 any case1 x %\ld always be> "s relation to ! piece x accompanies1 ei!r 9 ! con/itu5ts ( its prep>ation or ) reg>d to ! size ( ! piece con/itut+ ! di%4 ,i m]ely add t1 s9ce ! con/itu5ts ( g>ni%es are /rictly d5ot$ by ! "n ! latt] be>1 any addition ( products =eign to _! nature w\ld be a grave mi/ake4 ,likewise1 ! omission ( any con/itu5t is to be avoid$1 z ! g>ni% w\ld !reby be out ( keep+ ) its specifi$ "*4 ,only 9 v exceptional circum/ances %\ld any *ange ( ?is k9d be all[$ to take place4 ,! con/itu5ts ( g>ni%es are suppli$ by vegetables1 f>9ace\s products1 qu5elles ( all k9ds1 cocks' combs & kidneys1 truffles & mu%rooms1 pla9 or /uff$ olives1 molluscs 7mussels or oy/]s71 %ell-fi% 7crayfi%1 %rimps1 lob/]1 c471 but*]'s supplies1 su* z lamb's sweet-bread1 calf's bra9s1 & calf's sp9e-m>r[4 ,z a rule1 g>ni%es are indep5d5t ( ! di% itself--t is to say1 !y are prep>$ entirely ap>t4 ,at o!r times !y are mix$ ) x1 play+ ! d\ble "p ( g>ni% & condim5t>y pr9ciple1 z 9 ! case ( ,matelotes1 ,compotes1 ,civets1 c4 ,vegetables = g>ni%+ are fa%ion$ & treat$ 9 accordance ) ! use & %ape impli$ by ! "n ( ! di%1 :i* %\ld always be ! op]ator's guide 9 ?is respect4 ,! f>9ace\s ones1 ! molluscs & %ell-fi%1 und]go ! cu/om>y prep>ation4 ,i h already describ$ 7,*apt] ,x47 ! prep>ation ( qu5elles & =cemeats = g>ni%+4 ,o!r recipes :i* h ! same purpose w be treat$ 9 _! respective ord]4 ,,"p ,,ii ,,recipes ,,& ,,modes ,,( ,,proc$ure ,9 ,"p ,i4 ( ?is "w ,i treat$ ( ! g5]al pr9ciples on :i* ! sci5ce ( cook]y is f\nd$1 & ! lead+ op]ations con/itut+ ! basis ( ! "w4 ,9 ,"p ,,ii4 ,i %all proce$ f ! g5]al to ! p>ticul>--9 o!r words1 ,i %all set =? ! recipes ( e di% ,i t\* ^u1 its me?od ( prep>ation1 & its con/itu5t p>ts4 ,) ! view ( mak+ ref]5ce z easy z possible1 )\t dep>t+ f a c]ta9 logical ord]1 ,i h adopt$ ! me?od ( classify+ ^! recipes 9 accordance ) ! position ! di%es !y repres5t hold 9 ! ord9>y m5u1 & ?us1 />t+ ) ! hors-d'uvres1 ,i g /raight on to ! dess]t4 ,i 0 compell$1 h[ev]1 to alt] my plan 9 ! case ( eggs1 :i* nev] appe> on ! m5u ( a d9n] save 9 ,l5t4 ,^! ,i h !re=e plac$ imm$iately aft] ! hors-d'uvres1 :i*1 l eggs1 %\ld only be s]v$ at lun*eons1 = reasons ,i %all expla9 lat]4 ,x w be se5 t ,i h plac$ ! ,sav\ries be=e ! ,entremets1 in/ead ( aft] ! ,ices1 z is cu/om>y 9 ,engl&4 ,my reason = ?is app>5t anomaly is t ,i consid] x a positive ga/ronomical h]esy to eat fi%1 meats1 f[l-rema9s1 c41 aft] delicate ,entremets & ,ices1 ! subtle flav\r ( ! latt]1 :i* =m su* an agreeable item 9 a d9n]1 be+ q de/roy$ by ! viol5t season+ ( ! =m]4 ,moreov]1 ! v pretext br\ght =w>d 9 support ( ?is practice1 s errone\s f ! ga/ronomical /&po9t1 namely1 8t aft] a good d9n] x is necess>y to s]ve some?+ /range & highly season$1 9 ord] to :et ! d9]'s ?ir/10 is its own condemnation4 ,=1 if appetite is satiat$ & ?ir/ is qu5*$1 x foll[s t ! consum] has tak5 all t is necess>y4 ,!re=e1 any?+ m t he may be /imulat$ to take w only am\nt to excess1 & excess 9 ga/ronomy1 z 9 ev]y?+ else1 is a fault t c f9d no excuse4 ,at all ev5ts1 ,i c\ld agree to no m ?an ! plac+ ( ! ,sav\ries be=e mild ,entremets1 &1 ev5 s1 ! =m] w\ld h to consi/ ( light1 dry prep>ations1 v mod]ately season$1 su* z ,paillettes ) ,p>mesan1 v>i\s k9ds ( dry biscuits1 & small t>tlets g>ni%$ ) *eese s\ffl4 ,9 %ort1 if ,i express$ my pla9 op9ion on ! matt]1 ,i %\ld advise ! total suppression ( ,sav\ries 9 a d9n]4 ,,*apt] ,,xi ,,hors-,d',,uvres ,g5]al ,rem>ks ,! prep>ations describ$ h]eaft] all belong to ! ord] ( cold hors-d'uvres4 ,i did n deem x necess>y to t\* ^u ! hot k9d1 =1 ap>t f ! fact t ^! are v seldom s]v$ 9 ,engl&1 at lea/ "u ! head ( hors-d'uvres1 !y are mo/ly to be f\nd ei!r among ! hot ,entres or ! ,sav\ries prop]4 ,g5]ally speak+1 hors-d'uvres %\ld only =m "p ( a meal t does n comprise s\p1 :ile ! rule ( s]v+ !m at lun*eons only ought to be look$ ^u z absolute4 ,x is true t re/aurants la c>te delib]ately deviate f ?is rule1 b x %\ld be rememb]$1 9 _! case1 t1 9 addition to ! fact t 8hors-d'uvres de luxe10 su* z cavi>e1 oy/]s1 plov]s' & lapw+s' eggs1 c41 are mo/ly 9 "q1 !y also f9d ! use ( hors-d'uvres exp$i5t if only z a means ( :il+ away ! cu/om]s' "t dur+ ! prep>ation ( ! v>i\s di%es t may h be5 ord]$4 ,moreov]1 ! hors-d'uvres enum]at$ are n subject to ! same objection z ^? compos$ ( fi%1 salads1 & m>9ad$ vegetables4 ,! use ( cold hors-d'uvres 9 ^! special cases is ?us1 to a c]ta9 ext5t1 ju/ifi$1 b x is nev]!less to be regrett$ t an exception ( ?is k9d %\ld deg5]ate into a habit1 & t x %\ld be made to prevail "u circum/ances :i*1 9 !mselves1 are insuffici5t w>rant = ! abuse4 ,9 ,russia x is cu/om>y to h a sidebo>d 9 a room adjo9+ ! d9+-room1 dress$ ) all k9ds ( special pa/ries1 smok$ fi%1 & o!r products1 & ^! ! d9]s p>take (1 /&+1 toge!r ) /rong liqueurs1 be=e tak+ _! seats at ! table4 ,! g5]al "n giv5 to ! items on ! sidebo>d is 8,zak\ski40 ,cat]]s & hotel-keep]s 9 diff]5t p>ts ( ! _w1 m zeal\s ?an judici\s1 introduc$ ! cu/om ( ! zak\ski )\t all[+ = ! diff]5ces ( race1 :i* are due1 to "s ext5t1 to ! influ5ce ( climate2 & at fir/1 probably ow+ to ev]ybody's en?usiasm = ?+s ,russian1 ! innovation enjoy$ a c]ta9 vogue1 9 spite ( ! fact t1 9 _m cases1 ! di%es s]v$ resembl$ ! ,zak\ski 9 "n alone1 & consi/$ ( cold & v ord9>y hors-d'uvres1 s]v$ at ! d9+-table itself4 ,at l5g? ! absurdity ( inve/+ su* common ?+s z hors-d'uvres ) an exotic title began to be p]ceiv$1 & n[adays ! occasions are r>e :5 ! ,russian t]m is to be f\nd on a m5u2 nev]!less1 ! cu/om un=tunately survives4 ,= my own "p1 ,i reg>d cold hors-d'uvres z q unnecess>y 9 a d9n]2 ,i ev5 consid] !m c\nt] to ! dictates ( common s5se1 & !y are c]ta9ly prejudicial to ! flav\r ( ! s\p t foll[s4 ,at ! mo/1 cavi>e might be tol]at$1 ! nutty ta/e ( :i*1 :5 x is q fre%1 c b fav\rably impress ! consum]'s palate1 z also c]ta9 f9e oy/]s1 provid$ !y be s]v$ ) v dry ,rh9e w9e or :ite ,bordeaux4 ,b ,i repeat t hors-d'uvres consi/+ ( any k9d ( fi%1 salad1 m>9ad$ vegetables1 c41 %\ld be /rictly proscrib$ f ! items ( a d9n]4 ,! cu/om ( s]v+ cold hors-d'uvres at lun* is1 on ! contr>y1 n only traditional1 b indisp5sable1 & _! v>i$ comb9ations1 ?r[n into relief by ta/eful & prop] arrangem5t1 besides l5d+ a *e]ful aspect to ! table1 beguile ! consum]'s att5tion & fancy f ! v mom5t ( 8 ent]+ ! d9+-room4 ,x has be5 said1 ) reason1 t s\ps %\ld =etell ! dom9ant note ( ! :ole d9n]1 & cold hors-d'uvres %\ld 9 ! same way reveal t ( a lun*eon4 ,possibly x 0 ) a s5se ( ! importance ( hors-d'uvres1 f ?is /&po9t1 t _! prep>ation 0 transf]r$ f ! (fice 7! exclusive conc]n :]e( us$1 =m]ly1 to be ! hors-d'uvres7 to ! kit*54 ,! results ( ?is *ange manife/$ !mselves imm$iately 9 prodigi\s v>iations & trans=mations ( ! hors-d'uvres1 bo? 9 respect ( _! prep>ation & di%+-up1 s mu* s1 inde$1 t p]haps 9 no o!r dep>tm5t ( cul9>y art has !re be5 su* progress ( rec5t ye>s4 ,_! v>iety is inf9ite1 & x w\ld be impossible to compute1 ev5 approximately1 ! numb] ( comb9ations an +5i\s arti/ c\ld effect 9 _! prep>ation1 see+ t ! latt] embraces almo/ e possible use ( e conceivable escul5t product4 ,well may x be said t a good hors-d'uvri] is a man to be priz$ 9 any kit*51 =1 al?\gh 8 duties d n by any means rank fir/ 9 importance1 !y nev]!less dem& 9 him :o p]=ms !m ! possession ( su* qualities z are r>ely f\nd unit$ 9 "o p]son1 viz41 reliable & exp]i5c$ ta/e1 orig9ality1 ke5 arti/ic s5se1 & pr(essional k4 ,! hors-d'uvri] %\ld be able to produce some?+ sightly & good out ( v little1 & ! beauty & attractiv5ess ( a hors-d'uvre %\ld dep5d to a mu* great] degree ^u 8 "w & ! judici\s treatm5t ( 8 mat]ial ?an ^u ! nature ( ! latt]4 ,prep>ation = ,hors-d'uvres #bhj--;,,butt]s ,,& ,,creams ,! season+ ( butt]s = hors-d'uvres is effect$ :5 di%+ !m up4 ,:5 prep>$ 9 advance1 !y ought to be plac$ 9 a b[l & put aside some:]e 9 ! cool1 cov]$ ) a piece ( clean pap]4 #bha--;,,an*ovy ,,butt] ,wa% twelve or fifte5 an*ovies 9 cold wat]1 & dry !m ?or\ghly4 ,remove ! fillets f ! bones1 p\nd !m smoo?ly ) f\r oz4 ( butt]1 rub ! :ole ?r\gh a f9e sieve1 smoo? x ) a spoon1 & put x aside4 #bhb--;,,cavi>e ,,butt] ,p\nd ?ree oz4 ( press$ cavi>e ) f\r oz4 ( butt]1 & rub ?r\gh a f9e sieve4 #bhc--,,%rimp ,,butt] ,p\nd f\r oz4 ( %rimps ) f\r oz4 ( butt]2 rub ?r\gh a f9e sieve fir/1 !n ?r\gh musl91 aft] hav+ s(t5$ ! prep>ation4 ,?is may also be made f ! %ell$ tails ( %rimps1 :i* process1 ?\gh x is easi]1 does n yield a butt] ( su* delicate ta/e z ! =m]4 #bhd--;,,curry ,,butt] ,s(t5 f\r oz4 ( butt] 9 a b[l1 & add !reto suffici5t curry-p[d] to ensure a decid$ ta/e4 ,! exact quantity ( curry _c be prescrib$1 s9ce ! quality ( ! latt] entirely gov]ns its apportionm5t4 #bhe--;,,crayfi% ,,butt] ,cook ! crayfi% ) mirepoix1 z = ,bisque4 ,f9ely p\nd ! %ells aft] hav+ remov$ ! tails1 & add !reto f\r oz4 ( butt] p] two oz42 rub ?r\gh a f9e sieve fir/1 !n ?r\gh musl94 ,n4,b4--,! :ole crayfi% may be p\nd$1 b ! tails are usually laid aside ) a view to supply+ ! g>ni% ( ! toa/s = :i* ! butt] is int5d$4 #bhf--,,r$-,,h]r+ ,,butt] ,take ! fillets ( ?ree r$-h]r+s2 remove ! sk9s1 & p\nd f9ely ) ?ree oz4 ( butt]4 ,rub ?r\gh a f9e sieve4 #bhg--,,lob/] ,,butt] ,p\nd f\r oz4 ( lob/] trimm+s & spawn1 & a little ( ! coral ) f\r oz4 ( butt]4 ,rub ?r\gh a f9e sieve4 #bhh--,,milt ,,butt] ,poa* f\r oz4 ( milt 9 a cov]$ & butt]$ saut-pan1 ) ! juice ( half a lemon2 p\nd 9 ! mort>1 & add to ! prep>ation its weight ( butt] & a teaspoonful ( mu/>d4 ,rub ?r\gh a f9e sieve4 #bhi--,,montpelli] ,,butt] 7,,gre5 ,,butt]7 ,see ,comp\nd ,butt] = ,sauces 7,no4 #aec74 #bij--;,,horse-,,radi% ,,butt] ,grate two oz4 ( horse-radi% & p\nd ) f\r oz4 ( butt]4 ,rub ?r\gh a f9e sieve4 #bia--,,smok$ ,,salmon ,,butt] ,f9ely p\nd f\r oz4 ( smok$ salmon ) z mu* butt]1 & rub ?r\gh a f9e sieve4 #bib--,,paprika ,,butt] ,s(t5 f\r oz4 ( butt] 9 a b[l1 & mix !re) a small teaspoonful ( paprika infus$ 9 a few drops ( :ite w9e or consomm1 ) a view to /r5g!n+ ! col\r ( ! paprika4 #bic--,,pim5to ,,butt] ,p\nd f\r oz4 ( pres]v$ or fre%ly-cook$ capsicum2 add z mu* butt] !reto1 & rub ?r\gh a f9e sieve4 #bid--;,,cavi>e ,,cream ,p\nd f\r oz4 ( pres]v$ cavi>e & add !reto1 little by little1 two tablespoonfuls ( fre% cream & two oz4 ( s(t5$ butt]4 ,rub ?r\gh a f9e sieve1 & f9i% ! prep>ation by an addition ( ?ree tablespoonfuls ( :isk$ cream4 ,n4,b4--,?is cream & ^? t foll[ (t5 take ! place ( ! butt]s 9 ! prep>ation ( hors-d'uvres4 ,! addition ( previ\sly well-s(t5$ butt] to ^! creams is necess>y 9 ord] to make !m suffici5tly consi/5t :5 !y cool4 #bie--,,lob/] ,,cream ,p\nd f\r oz4 ( lob/] trimm+s1 spawn1 & coral1 & add !reto ?ree tablespoonfuls ( fre% cream & two oz4 ( s(t5$ butt]4 ,rub ?r\gh a sieve1 & complete ! prep>ation ) :isk$ cream1 z above4 #bif--;,,game ,,cream ,p\nd f\r oz4 ( cold1 cook$ game-meat ) ?ree tablespoonfuls ( fre% cream & two oz4 ( s(t5$ butt]4 ,rub ?r\gh a sieve1 & f9i% ! prep>ation ) ?ree tablespoonfuls ( :isk$ cream4 #big--,,smok$ ,,salmon ,,cream ,f9ely p\nd f\r oz4 ( smok$ salmon1 & add !reto1 little by little1 ?ree tablespoonfuls ( fre% cream & two oz4 ( s(t5$ butt]4 ,rub ! :ole ?r\gh a sieve1 & f9i% ) an addition ( ?ree tablespoonfuls ( :isk$ cream4 #bih--,,tunny ,,cream ,f9ely p\nd f\r oz4 ( tunny 9 oil1 & f9i% ! cream simil>ly to t ( ! ,smok$ ,salmon4 #bii--;,,*ick5 ,,cream ,f9ely p\nd f\r oz4 ( cold f[l 7:ite p>ts only7 & add !reto two tablespoonfuls ( fre% cream & two oz4 ( s(t5$ butt]4 ,rub ?r\gh a sieve1 & f9i% ) ?ree tablespoonfuls ( :isk$ cream4 ,n4,b4--,?is cream ought to be made & season$ ) salt imm$iately be=e be+ s]v$4 #bii;a--,,mu/>d ,,sauce ,,) ,,cream ,put ?ree tablespoonfuls ( mu/>d 9 a b[l ) a little salt1 pepp]1 & a few drops ( lemon-juice4 ,mix ! :ole & add1 little by little1 ! necess>y quantity ( v fre% cream4 ,,hors-,d',,uvres #cjj--;,,an*ovy ,,allumettes ,roll "s puff-pa/e trimm+s into rectangul> /rips two & "o-half in*es wide & "o-eigh? in* ?ick4 ,spread !reon a ?9 coat+ ( fi% /uff+1 f9i%$ ) an*ovy butt]2 lay ! an*ovy fillets1 prep>$ be=eh&1 l5g?wise on ?is /uff+1 & cut into pieces ab\t "o in* wide4 ,place ! pieces on a bak+-tray1 & set to bake 9 ! ov5 = twelve m9utes4 #cja--;,,an*ovy ,,fillets ,cut ea* halv$ an*ovy1 :i* %\ld h be5 previ\sly m>9ad$ 9 oil1 into two or ?ree little fillets4 ,place !m across ea* o!r 9 a hors-d'uvre di%1 aft] ! mann] ( a lattice2 g>ni% ) *opp$ p>sley & ! *opp$ :ite & yolk ( a h>d-boil$ egg1 alt]nat+ ! col\rs4 ,put a few cap]s on ! fillets1 & bespr9kle mod]ately ) oil4 ,an*ovy fillets may also be s]v$ on a salad ( cisel$ lettuce1 = ! sake ( v>iety4 #cjb--;,,fre% ,,m>9ad$ ,,an*ovies ,take a few live an*ovies1 cleanse !m1 & put !m 9 salt = two h\rs4 ,?is done1 plunge !m 9 smok+ oil1 :]e !y may rema9 only j long en\gh to /iff54 ,dra91 place !m 9 a mod]ately acid m>9ade1 & s]ve on a hors-d'uvre di% ) a little m>9ade4 #cjc--,,roll$ ,,an*ovies ,turn "s f9e olives & /uff !m ) an*ovy butt]2 :5 q cold1 encircle !m ) a r+ ( an*ovy fillet1 kept :ole4 #cjd--;,,an*ovy ,,m$allions ,cut into discs1 ab\t ! size ( half-a-cr[n1 potatoes boil$ 9 wat] or bak$ beetroot4 ,cov] _! edges ) f9e an*ovy fillets m>9ad$ 9 oil1 & g>ni% _! c5tres ei!r ) cavi>e1 *opp$ h>d-boil$ egg1 or milt pure1 c4 #cje--;,,an*ovy ,,paupiettes ,prep>e "s ?ick slices ( blan*$ & m>9ad$ cucumb]1 ab\t ! size ( half-cr[ns1 & holl[ _! c5tres slightly4 ,place r+s compos$ ( ! fillets ( an*ovies 9 oil ^u ^! slices1 & fill up _! c5tres ) tunny cream or ! cream ( any fi% or %ell-fi%4 #cjf--;,,an*ovy ,,) ,,pim5tos ,prep>e "s an*ovy fillets 9 oil1 & place !m across ea* o!r 9 a lattice1 us+ fillets ( pim5to alt]nately ) ^? ( ! an*ovies4 ,g>ni% 9 ! same way z = an*ovy fillets1 i4e41 ) ! *opp$ :ite & yolk ( a h>d-boil$ egg1 & *opp$ p>sley4 #cjg--,,norwegian ,,an*ovies ,,or ,,kilkis ,^! are f\nd ready-prep>$ on ! m>ket4 ,place !m on a hors-d'uvre di% ) "s ( _! liquor1 & )\t any g>ni%4 #cjh--,,smok$ ,,eel ,s]ve x pla91 cut into fillets4 #cji--;,,eel ,,) ,,:ite ,,w9e ,,& ,,paprika ,divide ! eel into l5g?s ( ?ree & "o-half in*es2 poa* ^! 9 exactly ! same way z = matelote1 b ) :ite w9e & paprika season+4 ,let !m cool 9 _! cook+-liquor2 cut ! pieces l5g?wise into l>ge fillets1 & cov] !m ) ! liquor aft] all grease has be5 remov$ !refrom & x has be5 cl>ifi$ & cle>$4 #caj--;,,eel ,,au ,,v]t ,/ew 9 butt] two oz4 ( sorrel1 "o-qu>t] oz4 ( p>sley1 z mu* *]vil1 a few t>ragon leaves1 a little fre% pimp]nel1 two oz4 ( t5d] nettle1 "o-qu>t] oz4 ( savory1 a sprig ( gre5 ?yme1 & a few sage-leaves1 all ( :i* mu/ be cisel$4 ,remove ! sk9s f two lbs4 ( small eels1 suppress ! heads1 & cut into pieces two in*es long4 ,put ^! pieces ) ! h]bs1 /iff5 !m well1 & add "o p9t ( :ite w9e & a little salt & pepp]4 ,set to cook = t5 m9utes1 ?ick5 ) ! yolks ( f\r eggs & a few drops ( lemon-juice1 & leave to cool 9 a b[l4 ,?is prep>ation ( eel is s]v$ v cold4 #caa--;,,eel ,,au ,,v]t ,a ,,la ,,flam&e ,remove ! sk9 f1 & cut into small pieces1 two lbs4 ( small eels4 ,/iff5 ! pieces 9 butt]1 moi/5 ) "o p9t ( be]1 season1 & set to cook = t5 m9utes4 ,add ! h]bs enum]at$ above1 raw & r\ghly *opp$4 ,once m set to cook = sev5 or eight m9utes1 ?ick5 ) fecula if ! sauce is too ?91 & transf] ! :ole to a b[l to cool4 ,s]ve v cold4 #cab--;,,arti*okes ,a ,,la ,,grecque ,take "s v small & t5d] arti*okes4 ,p>e !m1 cut ! leaves %ort1 & plunge !m into a l>ge saucepan ( acidulat$ wat]4 ,set to p>boil = eight or t5 m9utes1 dra91 cool 9 fre% wat]1 & dra9 once m 9 a sieve4 ,= tw5ty arti*okes prep>e ! foll[+ liquor3--"o p9t ( wat]1 "o-qu>t] p9t ( oil1 a little salt1 ! juice ( ?ree lemons1 a few f5nel & cori&] se$s1 "s pepp]corns1 a sprig ( ?yme1 & a bay-leaf4 ,set to boil1 add ! p>boil$ arti*okes1 & leave to cook = tw5ty m9utes4 ,transf] to a b[l4 ,s]ve ^! arti*okes v cold ^u a hors-d'uvre di%1 accompani$ by a few tablespoonfuls ( _! cook+-liquor4 #cac--,,small ,,arti*oke-,,bottoms ,remove ! leaves & ! he>ts ( "s little arti*okes2 trim _! rema9+ bases1 & plunge ea* z soon z trimm$ into acidulat$ wat] le/ !y black54 ,cook !m 8au blanc0 7,no4 #afg71 & leave !m to cool 9 _! liquor4 ,dra9 !m well1 dry !m1 place !m 9 a pan1 & m>9ade !m = tw5ty m9utes 9 oil & lemon-juice4 ,?is done1 g>ni% !m1 ei!r ) a salpicon ?ick5$ ) mayonnaise1 a milt or o!r pure1 a small macdo9e1 or a vegetable salad1 c4 ,place on a hors-d'uvre di% ) a g>ni% ( p>sley sprays4 #cad--;,,b>quettes ,^! are a k9d ( small ,cr\/ades ) ind5t$ edges1 made 9 v small1 boat-%ap$ m\lds1 & !y may be g>ni%$ 9 any conceivable way4 ,z _! prep>ation is ! same z t ( ,t>tlets1 see ! latt] 7,no4 #chg72 also ref] to 8,frivolities0 7,no4 #cej74 #cae--,,smok$ ,,hamburg ,,beef ,cut x into v ?9 slices2 divide ^! up into triangles1 & roll ! latt] into ! %ape ( cones4 ,! slices may also be s]v$ flat4 ,di% up at ! la/ mom5t1 & s]ve v cold4 #caf--;,,canap,s ,,& ,,toa/ ,9 ! matt] ( hors-d'uvres1 ! two above names h ! same mean+4 ,! prep>ation consi/s ( small slices ( ! crumb ( bread1 ab\t "o-qu>t] in* ?ick1 slightly toa/$ & ) a g>ni% on "o ( _! sides4 ,! g>ni% is subject to ! ta/e ( ! consum]1 ! res\rces at ! disposal ( ! cook1 or ! latt]'s fancy1 :i* may "h be fully indulg$4 ,b ! g>ni%1 p> excell5ce1 = ,canaps or ,toa/1 is fre% butt] comb9$ ) a f9e m9ce ( :ite roa/ *ick5-meat1 ! meat ( %ell-fi% or fi%1 or *eese1 c41 z ,i po9t$ out above "u ! butt]s = hors-d'uvres4 ,:atev] be ! g>ni% ( ,canaps or ,toa/1 & ev5 :5 x w\ld be unreasonable to let butt] =m a "p ( x1 z1 = example1 9 ! case ( m>9ad$ fi%1 an*ovies1 fillet$ h]r+1 c41 x is always be/ to put pl5ty ( butt] on ! pieces ( toa/ :ile !y are /ill hot1 ) ! view ( keep+ !m s(t4 ,:5 ! g>ni% consi/s ( a pure1 i4e41 a comp\nd butt]1 ,i %\ld advise ! use ( a pip+-bag fitt$ ) a groov$ pipe1 = lay+ ! prep>ation ^u ! toa/4 ,?is me?od is bo? clean & exp$iti\s1 & l5ds itself to any fanciful arrangem5t :i* ! v>y+ %ape ( ! toa/ may sugge/4 ,! pr9cipal %apes giv5 to ! toa/ are z foll[s3 r\nd1 squ>e1 rectangul>1 oval1 triangul>1 cresc5t$1 />-l1 cross$1 c4 ,!y %\ld nev] exce$ "o & "o-half in*es 9 diamet]1 & a correspond+ size 9 ! o!r %apes4 ,i %all only indicate "h a few k9ds ( specially g>ni%$ toa/1 & leave ! ?\s& & "o o!r k9ds = ! op]ator himself to discov]4 #cag--;,,an*ovy ,,toa/ ,make ! pieces ( toa/ oval4 ,cov] ) an*ovy butt]1 & place !reon1 lattice-wise1 "s fillets ( an*ovy cut to ! l5g? ( ! toa/4 ,g>ni% ! pieces ( toa/ all r\nd ) ! sep>ately *opp$ :ites & yolks ( h>d-boil$ eggs1 alt]nat+ ! col\rs4 #cah--;,,cavi>e ,,toa/ ,make ! pieces ( toa/ r\nd2 cov] ) cavi>e butt]2 g>ni% ! edges ) a ?read ( s(t5$ butt]1 laid on by means ( a pip+-bag fitt$ ) a groov$ pipe4 ,put fre% cavi>e 9 ! c5tre4 #cai--,,%rimp ,,toa/ ,make ! pieces ( toa/ r\nd2 cov] ) %rimp butt]1 & g>ni% by means ( a bord] compos$ ( %ell$ %rimps' tails ) a cap] 9 ! c5tre4 #cbj--;,,city ,,toa/ ,make ! pieces ( toa/ r\nd1 & cov] ) a ?ick coat+ ( ! foll[+ prep>ation1 viz43--,f\r oz4 ( fre% butt]1 s(t5$2 two oz4 ( fre% ,gruyre & two oz4 ( ,p>mesan1 bo? grat$2 a dess]tspoonful ( cream1 & a little salt & cay5ne4 ,cov] ?is prep>ation ) two half-discs1 :i* :5 juxtapos$ are equal 9 circumf]5ce to ! r\nd ( ! toa/4 ,! half-discs %\ld be cut respectively f a ,lyons sausage & a ,gruyre *eese2 bo? %\ld be ?91 & equal 9 ?ickness4 #cba--;,,dani% ,,toa/ ,prep>e "s slices ( br[n bread1 equal 9 ?ickness to ! toa/2 b only heat1 d n grill !m4 ,spread "s horse-radi% butt] ov] !m1 & cov] ) alt]nate /rips ( smok$ salmon1 cavi>e1 & fillet$ h]r+s m>9ad$ 9 :ite w9e4 ,n[ /amp ! g>ni%$ slices ) a %>p fancy-cutt]1 ! %ape ( :i* is optional4 #cbb--;,,crayfi% ,,toa/ ,make ! pieces ( toa/ cresc5t$2 cov] ) crayfi% butt]1 deck ! edges ) a /r+ ( s(t5$ butt]1 & g>ni% ) a crayfi%'s tail1 cut into two l5g?wise4 ,! two halves ( ! tail %\ld be plac$ 9 ! middle ( ea* cresc5t1 close toge!r & ) _! ?icke/ side inn]mo/4 #cbc--,,tongue ,,toa/ ,prep>e "s slices ( crumb ( bread1 equal 9 ?ickness1 & toa/ !m4 ,n[ g>ni% ) a coat+1 half z ?ick z ! slices !mselves1 ( mu/>d butt]4 ,cov] ! butt] ) ?9 slices ( v r$1 salt$ tongue1 & let ! butt] h>d54 ,/amp out ! pieces ( toa/ ) a />-%ap$ fancy-cutt]1 :i* %\ld be dipp$ f "t to "t 9 boil+ wat] 9 ord] to facilitate ! op]ation4 ,f9ally1 make a rosette ( mu/>d butt] 9 ! middle ( ea* piece ( toa/4 #cbd--,,lucile ,,toa/ ,make ! pieces ( toa/ oval1 cov] ) mu/>d butt]1 & bord] _! edges ) a l9e ( f9ely *opp$ & v r$ tongue4 ,g>ni% ! middle ( ea* ) *opp$ :ite *ick5-meat1 & 9 ! c5tre drop a p9* ( *opp$ truffle4 #cbe--,,v>i\s ,,c>ol9es ,^! are v small clairs ( pte *\x )\t sug>4 ,:5 q cold1 g>ni% !m inside ) a pure1 ei!r ( tongue1 f[l1 game1 or foie gras1 c41 !n coat !m ?9ly ) a *aud-froid sauce 9 keep+ ) ! pure =m+ ! inside g>ni%4 ,:5 ! sauce has cool$1 glaze x1 by means ( a bru%1 ) a little cold melt$ jelly1 ) a view to mak+ x glossy4 ,n4,b4--,c>ol9es are also us$ z a g>ni% = c]ta9 cold prep>ations1 aspics1 c4 #cbf--;,,cavi>e ,,& ,,bl9is ,cavi>e is und\bt$ly ! ri*e/ & mo/ delicate ( hors-d'uvres1 grant$1 ( c\rse1 t x be ( good quality & consi/ ( l>ge1 light-col\r$1 & transp>5t p>ticles4 ,its price is always high1 ow+ to ! difficulty att5d+ its importation4 ,x is s]v$ v simply1 ei!r 9 a silv] timbale or 9 its orig9al receptacle1 surr\nd$ ) ice1 & accompani$ by a di% ( ,bl9is1 :]e( ! prep>ation is z foll[s3-- ,make a ?9 pa/e ) "o oz4 ( yea/ & "o lb4 ( sift$ fl\r dilut$ ) "o p9t ( lukew>m milk4 ,leave ?is pa/e to f]m5t = two h\rs 9 a lukew>m atmosph]e1 & !n add !reto "o-half lb4 ( fl\r1 ! yolks ( f\r eggs1 a p9* ( salt1 "o-half p9t ( tepid milk2 mix ! :ole )\t lett+ x acquire any body1 & f9ally add ! :ites ( f\r eggs1 :isk$4 ,let ! prep>ation f]m5t = half an h\r1 &1 :5 ab\t to s]ve1 cook ! ,bl9is quickly1 aft] ! mann] ( pancakes1 9 special little omelet-pans4 ,di% !m up v hot on a napk94 ,fail+ fre% cavi>e1 ! press$ & salt$ k9d may also be us$ = hors-d'uvres4 ,"s cooks s]ve f9ely-*opp$ onions ) fre% cavi>e1 b a worse practice c\ld n be imag9$4 ,fre% cavi>e1 ! flav\r ( :i* is p]fect1 does n ne$ any supplem5t>y condim5t4 #cbg--;,,cel]y 8,a ,,la ,,bonne-,,femme0 ,take equal quantities ( v t5d] cel]y /icks & peel$1 qu>t]$ & cor$ russet apples4 ,f9ely m9ce ! cel]y & apples1 season ) a mu/>d-&-cream sauce1 & place on a hors-d'uvre di%4 #cbh--;,,cel]y ,a ,,la ,,grecque ,select a few he>ts ( cel]y1 v equal2 trim1 wa%1 & p>boil !m 9 acidulat$ wat]1 z direct$ "u 8arti*okes la ,grecque40 ,prep>e ! cook+-liquor f ! same +r$i5ts1 us+ ! same quantities !re(1 & cook simil>ly4 ,s]ve v cold on a cry/al hors-d'uvre di% ) a portion ( ! cook+-liquor4 #cbi--;,,cel]iac ,qu>t]1 peel1 & cut ! vegetable 9 juli5ne fa%ion4 ,prep>e ! season+ ) mu/>d1 salt1 pepp]1 & v9eg>2 add ! juli5ne ( ,cel]iac & mix ?or\ghly4 ,:5 ! roots are q s(t1 a season+ consi/+ ( mu/>d-&-cream sauce is pref]able4 #cbi;a--,,m>9ad$ ,c,,pes ,select "s v small & fre% cpes4 ,p>boil !m = eight m9utes1 dra9 & cool !m1 put !m into a bas91 & cov] !m ) ! boil+ m>9ade aft] hav+ pass$ ! latt] ?r\gh a /ra9]4 ,m>9ade = ,two lbs4 ( ,cpes4--,put into a saucepan "o p9t ( v9eg>1 "o-?ird p9t ( oil1 a cru%$ clove ( g>lic1 a fragm5t ( bay1 & a little ?yme1 six pepp]corns1 a p9* ( cori&]1 a few f5nel leaves1 & a small root ( p>sley4 ,set to boil = five m9utes4 ,leave ! mu%rooms to m>9ade = five or six h\rs be=e us+ !m4 #cbi;b--,,*]ries ,a ,l',,allem&e ,take five lbs4 ( ,morella *]ries1 put !m into a bottle1 z 9 ! case ( *]ry br&y1 & add !reto ?ree cloves1 a fragm5t ( c9namon1 "s grat$ nutmeg1 & a sprig ( t>ragon4 ,p\r ov] ! *]ries two qu>ts ( v9eg>1 boil$ ) "o-half lb4 ( br[n sug> & prop]ly cool$4 ,cork ! bottle1 & leave ! fruit to mac]ate = a =tnight4 #cbi;c--,,bra9s ,a ,,la ,,rob]t ,cook well-cleans$ %eep's or lamb's bra9s 9 c\rt-b\illon1 & cool4 ,divide !m up into ?9 & regul> slices1 & place !m on a hors-d'uvre di%4 ,rub ! bra9 rema9s ?r\gh a f9e sieve1 comb9e ! result+ pure ) a mu/>d-&-cream sauce1 & add !reto a f9e juli5ne ( ! :ite "p only ( cel]y4 ,cov] ! slices ( bra9 ) ! sauce4 #cbi;d--,,cucumb] ,a ,,la ,,danoise ,cut ! cucumb] to ! %ape ( small cassolettes or b>quettes1 blan* & m>9ade !m4 ,g>ni% ) a prep>ation compos$ ( a pure ( salmon mix$ ) fillets ( h]r+ & *opp$1 h>d-boil$ eggs 9 equal quantities4 ,spr9kle a little *opp$ horse-radi% ov] ! g>ni%4 #ccj--,,/uff$ ,,cucumb]s ,prep>e !m z above1 9 ! %ape ( small b>quettes or cassolettes4 ,cook !m1 at ! same "t keep+ !m firm2 m>9ade !m = tw5ty m9utes1 :5 !y are q cold1 9 oil & v9eg>1 & g>ni% !m1 by means ( a pip+-bag1 ei!r ) a ?ick pure1 "s m9ce-meat ?ick5$ ) mayonnaise1 or a small vegetable macdo9e1 c4 #cca--;,,cucumb] ,,salad ,c>efully peel ! cucumb]s1 cut !m into two l5g?wise1 remove _! se$s1 & m9ce f9ely4 ,place !m 9 a b[l1 spr9kle ) table-salt1 & leave !m to exude _! vegetable moi/ure = tw5ty-five m9utes4 ,?is done1 dra9 !m1 press !m 9 a t[el1 season ) pepp]1 oil1 & v9eg>1 & add "s *opp$ *]vil4 #ccb--;,,cucumb] ,,& ,,pim5to ,,salad ,select "s v fre%1 m$ium-siz$ cucumb]s1 peel !m1 & cut !m into pieces two in*es 9 l5g?4 ,cut ^! pieces spirally1 beg9n+ at _! p]iph]ies & work+ t[>ds _! c5tres2 !n cut !m diametrally1 s z to produce curv$ /rips ( ! vegetable4 ,add an equal quantity ( pim5tos cut into /rips1 & season z 9 ! case ( cucumb] salad4 #ccc--,,york ,,cones ,cut slices f a ,york ham z ?9ly z possible1 & trim !m to ! %ape ( triangles4 ,roll ! triangles into cones1 & g>ni% _! insides 7by means ( a pip+-bag fitt$ ) a groov$ pipe7 ) any butt] or cream4 7,see ,nos4 #bhj to #bii47 #ccd--,,tongue ,,cones ,proce$ z = ,york ,cones4 #cce--,,m\ld$ ,,creams ,prep>e a hors-d'uvre cream 9 accordance ) any "o ( ! recipes 7,nos4 #bid to #bii74 ,put ?is cream into v small1 slightly-oil$1 & ornam5t$ m\lds1 & leave x to set 9 ! cool or on ice4 ,empty ! m\lds1 at ! mom5t ( di%+ up1 ei!r directly ^u a di%1 on t>tlets g>ni%$ ) a pure 9 keep+ ) ! cream1 or on toa/4 ,) ^! m\ld$ creams1 endless v>ieties ( delicate & recomm5dable little hors-d'uvres may be prep>$1 :ile 9 _! prep>ation ! m\lds us$ 9 pa/ry = 8petits f\rs0 may s]ve a useful purpose4 #ccf--,,%rimps ,,& ,,prawns ,get ^! v fre% & s]ve !m on boat-%ap$ hors-d'uvre di%es1 arrang+ !m s t !y ov]lap "o ano!r4 ,ei!r g>ni% ! middle ( ! di%es ) curl$-leaf p>sley1 or lay ! cru/acean directly ^u p>sley4 #ccg--;,,du*esses ,?is hors-d'uvre is almo/ equival5t to ! ,c>ol9es 7,no4 #cbe71 except t ! %ape ( ! ,du*esses is t ( little *\x1 ab\t ! size ( a pigeon's egg1 & t1 z a rule1 !y are m]ely glaz$ ) "s melt$ jelly1 & n cov]$ ) a *aud-froid sauce4 ,spr9kle !m ) *opp$ pi/a*ios1 & s]ve !m v cold on ornam5t$ di%-pap]s4 #cch--,,nantua ,,du*esses ,/uff ! little *\x1 ref]r$ to above1 ) crayfi% pure1 & spr9kle !m1 aga9 & aga91 ) cold1 melt$ jelly1 9 ord] to cov] !m ) a transp>5t film4 #cci--;,,du*esses ,a ,,la ,,re9e ,/uff ! little *\x ) a pure ( f[l ) cream4 ,glaze ) jelly1 z above1 & spr9kle "s v black1 f9ely-*opp$ truffles ov] ! jelly4 #cdj--;,,du*esses ,a ,,la ,,sultane ,/uff ! little *\x ) a pure ( f[l1 complet$ ) pi/a*io butt]4 ,glaze ) jelly1 & spr9kle a little *opp$ pi/a*io ^u ea* little *\4 #cda--;,,cavi>e ,,du*esses ,/uff ) fre% cavi>e or cavi>e cream4 ,glaze ) jelly & s]ve ic$4 #cdb--,,smok$-,,salmon ,,du*esses ,/uff ! little *\x ) a pure ( smok$ salmon & butt]1 & glaze !m ) a maigre jelly4 #cdc--,,norwegian ,,du*esses ,/uff ! *\x ) a pure ( ,kilkis & butt]1 & glaze ) jelly4 #cdd--,,k>oly ,,eclairs ,^! are little clairs /uff$ ) a pure made f ! entrails ( woodcock ) *ampagne4 ,! pure is butt]$ & slightly season$4 ,cov] ! clairs ) a br[n *aud-froid sauce1 mask !m ) game jelly1 & s]ve !m1 ic$1 on ornam5t$ di%-pap]s4 #cde--;,,crayfi% ,,en ,,buisson ,prep>e !m 9 accordance ) ! recipes 8 la nage0 or 8 la m>9ire10 & s]ve !m v cold4 #cdf--,,m>9ad$ ,,smelts ,fry "s well-dri$ & fl\r$ smelts 9 oil2 z soon z ?is is done1 put !m 9 a deep di% or a b[l4 ,add to ! oil1 p] p9t 7:i* quantity %\ld be all[$ = e two lbs4 ( ! fi%71 eight unpeel$ g>lic-cloves1 an onion1 & a c>rot cut into ?91 r\nd slices1 all ( :i* vegetables %\ld be slightly fri$4 ,dra9 (f ! oil1 moi/5 ) "o-qu>t] p9t ( v9eg> & z mu* wat]1 & season ) a little salt1 two small pim5tos1 a small bay-leaf1 a sprig ( ?yme1 & a few p>sley /alks4 ,dip ! smelts = twelve m9utes 9 ?is m>9ade1 & transf] !m to ! di%1 :]e !y may be left to m>9ade = tw5ty-f\r h\rs4 ,s]ve v cold ) a portion ( ! m>9ade4 #cdg--;,,f5nel ,a ,,la ,,grecque ,same process z = arti*okes & cel]y la ,grecque4 #cdh--;,,fre% ,,figs ,place !m on a lay] ( v gre5 leaves1 & surr\nd !m ) brok5 ice4 #cdi--;,,foie ,,gras ,if 9 ! =m ( a sausage1 cut x into ?9 slices4 ,if pott$1 %ape x into little %ells1 aft] ! mann] 9 :i* butt] is sometimes s]v$1 only a little small]4 ,9 all cases s]ve x ic$1 & z soon z x is ready4 #cej--;,,frivolities ,i adopt$ ! above t]m = ^? small1 light1 & elegant little prep>ations1 ! radical types :]e( are b>quettes & t>tlets1 :i* (t5 take ! place ( hors-d'uvres on a m5u4 ,! t]m seems pla91 cle>1 & explicit1 & no o!r c\ld d5ote m happily ?is s]ies ( trifles :i* con/itute m]e gewgaws ( ! d9+-table4 #cea--;,,frogs ,,or ,,nymphs ,a ,l',,aurore ,= v>i\s reasons1 ,i ?\ght x be/1 9 ! pa/1 to sub/itute ! my?ological "n 8,nymphs0 = ! m vulg> t]m 8,frogs0 on m5us1 & ! =m] has be5 univ]sally adopt$1 m p>ticul>ly 9 ref]5ce to ! foll[+ 8,*aud-froid l',aurore03-- ,poa* ! frogs' legs 9 an excell5t :ite-w9e c\rt-b\illon4 ,:5 cool$1 trim !m prop]ly1 dry !m ?or\ghly 9 a piece ( f9e l951 & /eep !m1 "o aft] ! o!r1 9 a *aud-froid sauce ( fi% ) paprika1 ! t9t ( :i* %\ld be gold54 ,?is done1 arrange ! treat$ legs on a lay] ( *ampagne jelly1 :i* %\ld h set be=eh& on ! bottom ( a squ>e1 silv] di% or cry/al b[l4 ,n[ lay "s *]vil plu*es & t>ragon leaves betwe5 ! legs 9 imitation ( wat]-grasses1 & cov] ! :ole ) *ampagne jelly to c\nt]feit ! effect ( wat]4 ,s5d ! di% to ! table1 set 9 a block ( ice1 fa%ion$ z fancy may sugge/4 #ceb--,,salad ,,( ,,fillet$ ,,salt$ ,,h]r+s ,remove ! fillets :ole2 take (f ! sk9s2 set to soak & !n trim !m4 ,di%1 & cov] !m ) ! foll[+ sauce3--,add ! pure ( eight s(t roes1 moi/5$ ) two tablespoonfuls ( v9eg>1 to f\r tablespoonfuls ( mayonnaise4 ,season ) onion1 p>sley1 *]vil1 *ives1 & t>ragon1 all f9ely *opp$2 flav\r mod]ately ) cay5ne4 #cec--;,,fre% ,,h]r+s ,,m>9ad$ ,,9 ,,:ite ,,w9e ,= twelve h]r+s1 put "o p9t ( :ite w9e into a saucepan1 ) "o-qu>t] p9t ( v9eg>1 an onion cut into ?9 slices1 half a c>rot cut into groov$ r\ndels1 a faggot1 ! necess>y salt1 & a few pepp]corns4 ,set to boil g5tly = tw5ty m9utes4 ,place ! clean$ h]r+s 9 a saut-pan1 p\r ! boil+ m>9ade ^u !m1 & let !m poa* = fifte5 m9utes4 ,s]ve !m v cold ) ! m>9ade1 ! r\ndels ( c>rot1 & ?9 /rips ( onion4 #ced--,,lucas ,,h]r+s ,raise ! fillets f f9e salt$ h]r+s1 soak !m fir/ 9 cold wat]1 & !n 9 milk = an h\r4 ,prep>e a sauce z foll[s3--,beat up ! yolks ( two eggs 9 a b[l ) salt & pepp] & "o tablespoonful ( mu/>d2 add five tablespoonfuls ( oil & two ( v9eg>1 proce$+ z 9 ! case ( mayonnaise1 & complete ) %allots & "o dess]tspoonful ( *opp$ *]vil & gh]k9s4 ,season ) cay5ne1 imm]se ! dra9$ & dri$ fillets ( h]r+s 9 ?is sauce1 & s5d !m to ! table on a hors-d'uvre di%4 #cee--;,,h]r+s ,a ,,la ,,livoni5ne ,take "s f9e salt$ h]r+s' fillets1 clean !m1 & cut !m into dice4 ,place ^! 9 a b[l1 & add !reto1 9 equal quantities1 "s cold1 boil$ potatoes & russet apples cut into dice1 p>sley1 *]vil1 & *opp$ f5nel & t>ragon4 ,season ) oil & v9eg>1 salt & pepp]2 make ! prep>ation into %apes resembl+ h]r+s1 & place ! heads & tails1 :i* %\ld h be5 put aside = ! purpose1 at ea* extremity ( e suppos$ h]r+4 #cef--;,,h]r+s ,a ,,la ,,russe ,cut "s f9e1 clean$ fillets ( salt$ h]r+s into ?9 slices4 ,di% up1 & alt]nate ! r[s ( slic$ fillets ) r[s ( slic$1 cold1 boil$ potatoes4 ,season ) oil & v9eg>1 & f9i% up ) *opp$ *]vil1 f5nel1 t>ragon1 & %allots4 #ceg--;,,h]r+s ,,) ,,fr5* ,,beans ,^! hors-d'uvres c only be s]v$ at _! be/ 9 ! mon?s ( ,septemb] & ,octob]1 :5 ! fir/ %oals ( h]r+s beg9 to appe>4 ,dut* fi%]m5 "k ( a means ( salt+ & m>9ad+ ?is fi%1 :i* greatly increases its value1 & x is n unusual to pay z mu* z two or ?ree %ill+s = "o 9 ! e>ly "p ( ! season4 ,!y c only be kept a few days1 b !y =m an excell5t di%1 & _! flav\r is exquisite4 ,be=e s]v+ !m1 x is only ne$ful to sk9 !m1 :]eupon !y may be di%$ up ) a little *opp$ p>sley4 ,s5d a b[l ( ,fr5* beans to ! table ) !m1 ! vegetables hav+ be5 fre%ly cook$1 kept some:at firm1 butt]$1 & n cool$4 ,"s cooks s]ve ! beans cold1 9 ! =m ( a salad1 b z a rule !y are pref]r$ hot ) butt]1 :ile ! h]r+s %\ld be v cold4 #ceh--,,oy/]s ,! be/ oy/]s to be _h are ^? ( ,:it/able1 ,col*e/]1 ,burnham1 & ,zeel&4 ,! gre51 ,fr5* ,m>5nes1 :i* might equal ! above1 are n fav\r$ by ev]yone on acc\nt ( _! col\r4 ,o/5d oy/]s are also excell5t1 b !y are nei!r z delicate nor z fle%y z ! ,engli% ones4 ,oy/]s are ! di% p> excell5ce2 _! delicacy satisfies ! mo/ fa/idi\s ( epicures1 & !y are s easily dige/$ t ! mo/ delicate invalid c p>take ( !m freely4 ,) ! exception ( cavi>e1 !y are ! only hors-d'uvres :i* %\ld ev] appe> on ! m5u ( a well-ord]$ d9n]4 ,oy/]s ought to be s]v$ v cold2 h5ce ! prevail+ cu/om ( di%+ !m on ice4 ,9 ,engl& !y are s]v$ pla9 on ! flat half ( ! %ell1 :]eas 9 ,france & else:]e !y are left 9 ! holl[ half1 :i* is bett] calculat$ to reta9 ! natural liquor ( ! oy/]1 held 9 high e/eem by _m4 ,s5d "s slices ( br[n bread & butt] to ! table ) ! oy/]s4 ,! v>i\s me?ods ( treat+ oy/]s w be giv5 h]eaft] 9 ! *apt] deal+ ) fi%4 ,i h giv5 !m m]ely because consum]s & cat]]s alike may wi% to h !m2 b ! real & be/ way ( s]v+ oy/]s is to s5d !m to ! table raw4 #cei--;,,ard5nes ,,ham ,?is is s]v$ l smok$ brea/ ( goose1 cut1 raw1 into ?9 & ev5 slices4 #cfj--;,,cantal\p ,,melon ,melon makes an excell5t hors-d'uvre = summ] lun*eons4 ,x %\ld be j ripe1 & h a nice p]fume4 ,s]ve x z fre% z possible4 #cfa--;,,engli% ,,melons ,! ,engli% v>iety ( melons is inf]ior 9 quality to ! ,fr5*4 ,_! %ape is oval1 _! peel is yell[1 ?91 & smoo?1 & _! pulp1 :i* is :ite1 m ne>ly resembles ! wat]-melon ?an ! melon 9 flav\r4 #cfb--,,melon ,,) ,,port1 ,,m>sala1 ,,or ,,%]ry1 c4 ,select a ,cantal\p or o!r melon ( ! same k9d z ! =m]1 & let x be j ripe4 ,make a r\nd incision ab\t ! /alk1 ?ree in*es 9 diamet]2 )draw ! plug ?us cut1 & ?r\gh ! result+ hole ?or\ghly remove all ! pips by means ( a silv] spoon4 ,n[ p\r "o-half p9t ( be/ ,port1 ,m>sala1 or ,%]ry into ! melon1 replace ! plug1 & keep ! melon = two or ?ree h\rs 9 a cool] surr\nd$ by brok5 ice4 ,d n cut ! melon into slices :5 s]v+ x4 ,x %\ld be tak5 to ! table1 :ole1 & !n ! piece conta9+ ! /alk is )drawn & ! fruit is cut into %ell-l slices ) a silv] spoon1 & s]v$ ) a little ( ! accompany+ w9e ^u ic$ plates4 #cfc--,,v>i\s ,,melons ,france produces a l>ge v>iety ( melons1 ( :i* ! pr9cipal k9ds are ! ,sucr9s ( ,t\rs1 ! ,/4 ,laud melon1 ! black melons ( ! ,c>mes1 c4 ,!y are all excell5t1 & are s]v$ l ! ,cantal\ps4 #cfd--,,natives ,,) ,,cavi>e ,?is is a typically luxuri\s hors-d'uvre4 ,cook "s little t>tlet cru/s = hors-d'uvre 7,no4 #chg74 ,:5 ab\t to di% up1 g>ni% ^! ) a tablespoonful ( f9e1 fre% cavi>e2 make a holl[ 9 ! latt] & place !re9 a f9e ,:it/able oy/] 7cle>$ ( its be>d71 season$ ) a little p[d]$ pepp] & a drop ( lemon-juice4 #cfe--,,smok$ ,,brea/ ,,( ,,goose ,cut x into ! ?9ne/ possible slices1 & g>ni% ) v gre5 p>sley4 #cff--,,pla9 ,,olives ,olives ( all k9ds are suitable = hors-d'uvres1 & !y are s]v$ pla94 ,?ree or f\r v>ieties are kn[n1 all ( :i* are excell5t1 provid$ !y be fle%y1 firm1 v gre51 & mod]ately salt$4 #cfg--,,/uff$ ,,olives ,= ?is purpose1 select l>ge ,spani% olives & /one !m1 ei!r by cutt+ !m spirally1 or by means ( a special ma*9e4 ,9 ! place ( ! /one1 put "o ( ! butt]s or creams = hors-d'uvres 7,nos4 #bhj to #bii74 ,be=e s]v+ ^! olives1 x is well to let !m re/ a:ile 9 a mod]ately w>m atmosph]e4 ,=1 s9ce /uff$ olives are g5]ally kept 9 ! cool1 imm]s$ 9 oil ) :i* !y become ?or\ghly saturat$1 x foll[s t ! mom5t !y are put into contact ) a slightly high] temp]ature !y w exude t oil4 ,:]e=e1 if ! above precaution 7 n obs]v$1 by ! "t ! olives rea*$ ! table !y w\ld1 m (t5 ?an n1 be swimm+ 9 oil1 :5 !y w\ld be nei!r nice nor appetis+4 #cfh--,,pla9 ,,lapw+s' ,,& ,,plov]s' ,,eggs ,?\gh ! lapw+ & ! plov] are diff]5t 9 respect ( _! plumage1 !y are1 nev]!less1 birds ( simil> habits & haunts1 & _! eggs are rem>kably alike4 ,! latt]1 :i* are a little l>g] ?an pigeons' eggs1 h a light-gre5 %ell cov]$ ) black spots4 ,:5 cook$1 ! album9\s portions acquire a milky col\r1 & nev] assume ! solidity ( ! :ites ( o!r eggs4 ,:5 s]v$ z a hors-d'uvre1 ^! eggs are always boil$ h>d4 ,put !m 9 a saucepan ( cold wat]1 & leave !m to cook = eight m9utes aft] ! boil is rea*$4 ,cool !m1 %ell _! po9t$ ends1 & s]ve !m 9 a ne/ compos$ ( wat]cress or curl$-leaf p>sley4 ,n4,b4--,te/ ! fre%ness ( ! eggs be=e boil+ !m by plung+ !m 9 a b[l ( cold wat]4 ,if !y float1 _! fre%ness is d\btful1 & !y %\ld be disc>d$4 #cfi--,,lapw+s' ,,eggs ,,9 ,,aspic ,decorate a bord]-m\ld accord+ to ta/e1 & let a ?9 coat+ ( v cle> aspic jelly set on ! bottom ( ! ut5sil4 ,bespr9kle ! articles us$ 9 decorat+ ) a few drops ( melt$ jelly1 9 ord] to keep !m f %ift+2 !n cov] !m ) a few tablespoonfuls ( jelly1 & let x set4 ,on ?is coat+ ( jelly arrange ! %ell$1 h>d-boil$ lapw+s' eggs ) _! po9ts d[nw>ds1 s t !y may appe> upright :5 ! aspic is )drawn f ! m\ld4 ,fill up ! m\ld by means ( successive lay]s ( melt$ jelly4 ,:5 ab\t to s]ve1 dip ! m\ld into hot wat]2 quickly wipe x1 & !n turn ! aspic out on to a fold$ napk9 ly+ on a di%4 #cgj--,,lapw+s' ,,eggs ,a ,,la ,,mod]ne ,boil ! eggs s(t2 m\ld !m 9 d>iole-m\lds1 coat$ ) jelly1 & g>ni%$ 9 ,*>treuse fa%ion4 ,heap a vegetable-salad1 ?ick5$ ) mayonnaise1 9 ! middle ( ! di%1 & place ! eggs remov$ f _! m\lds all r\nd4 #cga--,,lapw+s' ,,eggs ,a ,,la ,,*ri/iana ,cook ! eggs z above2 %ell !m2 slice a piece (f _! ?ick] ends to make !m /&1 & arrange !m on a di%1 plac+ !m ^u little t>tlet-cru/s1 g>ni%$ ) a foie-gras pure4 ,= twelve eggs put two tablespoonfuls ( foie-gras pure 9 a small saucepan2 add !reto "o tablespoonful ( *opp$ truffles & z mu* melt$ jelly1 ! latt] ) a view to mak+ ! prep>ation m liquid4 ,take "s ( ?is prep>ation 9 a tablespoon & p\r x ov] ! eggs1 tak+ c>e t ea* ( ^! gets well cov]$ ) x4 ,let ! coat+ set 9 ! cool1 & di% up ! t>tlets on a napk91 arrang+ !m 9 ! =m ( a circle ) curl$-leaf p>sley z a c5tre-g>ni%4 #cgb--,,lapw+s' ,,eggs ,a ,,la ,,moscovite ,boil ! eggs h>d2 cool & %ell !m4 ,prep>e z _m t>tlet-cru/s z !re are eggs4 ,:5 di%+ up1 g>ni% ! t>tlets ) a c(feespoonful ( cavi>e1 & place "o egg 9 ! middle ( ea*4 #cgc--,,v>i\s ,,h>d-,,boil$ ,,eggs ,) h>d-boil$ eggs = base1 a l>ge numb] ( hors-d'uvres may be made4 ,i %all limit myself to a few only1 :i*1 by means ( a small *ange 9 _! =m1 g>ni%1 or ornam5tation1 may be v>i$ at w3-- ,egg ,discs4--,cut ! eggs lat]ally into r\ndels "o-?ird in* 9 ?ickness1 & disc>d ! two end-pieces ( ea* egg1 9 ord] t ! %apes may be almo/ uni=m1 & t ! yolks may appe> ab\t ! same size ?r\gh\t4 ,9 ! c5tre ( ea* r\ndel make a little rosette ( butt]1 by means ( a small1 groov$ pipe4 ,diff]5t butt]s1 su* z ! ,%rimp1 ,montpelli]1 ,cavi>e1 & o!r k9ds1 may be us$ ) ! view ( v>y+ ! col\rs4 ,halv$1 ,/uff$ ,eggs4--,take "s v small1 h>d-boil$ eggs2 cut !m into two1 l5g?wise2 remove ! yolks1 & trim ! oval holl[ ( ea* ( ! rema9+ :ites to ! %ape ( an oblong1 ! edges ( :i* may !n be ind5t$4 ,g>ni%1 ei!r ) a pure ( tunny1 salmon1 milt1 c41 or a ha% or salpicon ( lob/]1 %rimp1 c41 ?ick5$ by means ( a mayonnaise ) jelly1 or a f9e macdo9e ( vegetables ) mayonnaise1 or a pure compos$ ( ! )drawn yolks comb9$ ) a little butt]1 "s cold ,b*amel sauce1 & h]bs4 ,qu>t]$1 ,/uff$ ,eggs4--,! simple/ way ( do+ ?is is to proce$ z above2 to /uff ! halv$ :ite ) a butt]$ pure1 or a pure mix$ ) jelly1 to leave ! /uff+ to set1 & !n to cut ! halves 9 two4 ,salad ( ,eggs4--,) alt]nate r[s ( slic$ eggs & ei!r tomatoes1 potatoes1 cucumb]s1 or beetroot1 & a salad-season+ compos$ ( oil & v9eg> or cream1 a doz5 diff]5t salads may be prep>$1 ea* ( :i* con/itutes an excell5t hors-d'uvre4 #cgd--,,l>k ,p,,te ,= ?is hors-d'uvre use ! ready-made pte1 :i* is obta9$ ei!r 9 pots or cru/s4 ,?or\ghly set x by means ( ice2 turn x out ( its receptacle1 cut x into v small & ?9 slices1 & arrange !m on a hors-d'uvre di% ) a little brok5 jelly 9 ! middle4 #cge--,,mild1 ,,grill$ ,,capsicum ,grill ! capsicum on a mod]ate fire until ! sk9s are s scor*$ z to be easily remov$4 ,n[ cut !m up juli5ne-fa%ion1 & season ) oil & v9eg>4 #cgf--,,radi%es ,9 ! prep>ation ( hors-d'uvres by ! kit*51 radi%es are us$ *iefly z a g>ni%4 ,:5 !y con/itute a hors-d'uvre ( !mselves1 _! prep>ation is relegat$ to ! pantry4 ,!y are us$ especially 9 imitat+ ! p5dul\s fl[]s ( ! fu*sia2 sometimes1 too1 !y are slic$ & plac$ on cut cucumb] to =m a di%-bord]2 b _! uses 9 g>ni%+ are z num]\s z !y are v>i\s4 #cgg--;,,am]ican ,,reli%es ,^! consi/ ( div]s k9ds ( fruit & ( small onions & gh]k9s1 prep>$ ) v9eg>1 season$ ) sug> & c9namon1 & flav\r$ ) cay5ne4 ,!y resemble :at ! ,italians call 8,aceto-dolce40 ,?is hors-d'uvre is accompani$ by special c9namon biscuits1 & rema9s on ! table ?r\gh\t ! meal4 #cgh--,,rillettes ,,& ,,rillons ,bo? ^! prep>ations1 :i* belong to ! prov9ce ( ! pork-but*]1 may be f\nd on ! m>ket4 ,! rillettes are s]v$ 9 _! pots1 & are always s5t to ! table v cold4 #cgi--,,r$ ,,mullet ,a ,l',,ori5tale ,select small ones1 z f> z possible4 ,place !m 9 an oil$ pan1 & add peel$ & concass$ tomatoes1 p>sley-root1 f5nel1 ?yme1 bay1 a little g>lic1 pepp]corns1 cori&]1 & saffron1 ! latt] be+ ! dom9at+ +r$i5t4 ,cov] ! :ole ) :ite w9e2 salt mod]ately1 set to boil1 & !n leave to poa* on ! side ( ! fire = twelve or eighte5 m9utes1 9 accordance ) ! size ( ! mullet4 ,leave ! fi% to cool 9 _! cook+-liquor1 & s]ve !m ) a little ( ! latt] & a few slices ( peel$ lemon4 #chj--,,s>d9es ,! v>i\s k9ds ( s>d9es = hors-d'uvres may be f\nd on ! m>ket4 #cha--,,salads ,salads = hors-d'uvres may consi/ ( an endless div]sity ( products1 & _! prep>ation v>ies s t x w\ld be impossible to prescribe fix$ rules = ! latt]4 ,i %all !re=e re/rict myself to say+ m]ely t !y %\ld be made z light & z sightly z possible1 9 ord] t !y may be 9 keep+ ) ! g5]al idea & purpose ( hors-d'uvre4 #chb--;,,go?a ,,& ,,milan ,,salami ,cut ^! into v ?9 slices1 & place !m1 "o on top ( ! o!r1 on a hors-d'uvre di%1 9 ! =m ( a cr[n1 ) a sprig ( curl$-leaf p>sley 9 ! middle4 ,!y may also be laid flat ^u a litt] ( p>sley4 #chc--;,,arles1 ,,bologne ,,or ,,l>ge ,,lyons ,,sausages ,cut ^! up & arrange !m l ! ,salami4 #chd--;,,foie-,,gras ,,sausages ,cut into ?9 r\ndels & di% up ) *opp$ aspic jelly z a c5tre-g>ni%4 #che--,,smok$ ,,salmon ,cut into triangul>1 ?9 slices2 roll ^! into cones1 & arrange 9 ! =m ( a cr[n ) curl$-leaf p>sley 9 ! middle4 #chf--,,sprats ,^! are smok$ s>d9es4 ,select ! v fle%y ones1 = !re exi/ _m k9ds1 a few ( :i* are dry & q flav\rless4 ,9 ord] to prep>e !m1 suppress ! heads & remove or leave on ! sk9s1 9 accordance ) ! consum]'s ta/e4 ,put !m on a di% ) "s f9ely-*opp$ %allots1 *opp$ p>sley1 & oil & v9eg>1 us+ a v little ( ea* +r$i5t4 ,leave !m to m>9ade = five or six h\rs1 tak+ c>e to turn !m ov] f "t to "t s z to ?or\ghly saturate !m ) ! m>9ade4 #chg--,,t>tlets ,,& ,,b>quettes ,^! articles play an important "p 9 ! s]vice ( hors-d'uvres1 & repres5t ! class ,i designat$ "u ! "n ( ,frivolities4 ,! g>ni%es suitable = t>tlets are likewise us$ ) b>quettes1 ! latt] only diff]+ f ! =m] 9 _! %ape4 ,! directions :i* foll[ bel[1 & :i* %\ld be c>efully not$1 apply equally to bo?4 ,special ,pa/e = ,t>tlets & ,b>quettes4--,sift "o lb4 ( fl\r on to a mix+-bo>d2 make a hole 9 ! c5tre1 into :i* put "o-eigh? oz4 ( salt1 "o-half lb4 ( cold1 melt$ butt]1 "o egg1 ! yolks ( two1 & a few drops ( wat]4 ,mix ! :ole into a pa/e1 h&l+ x z little z possible2 roll x into a ball1 & put x aside 9 ! cool = two h\rs4 ,! ,prep>ation ( ,t>tlet- & ,b>quette-cru/s4--,roll out ! pa/e to ! ?ickness ( "o-eigh? in*1 & /amp x ) an ind5t$ fancy-cutt] into pieces ( ! same size z ! t>tlet-m\lds to be us$1 :i* 9 ?is case are ! same z = 8petits f\rs10 &1 !re=e1 v small4 ,! fancy-cutt] %\ld be r\nd = t>tlets1 & oval = b>quettes4 ,lay ! pa/e 9 ! m\lds1 prick ! p>ts ly+ on ! bottom1 le/ !y %\ld bli/]1 g>ni% ! insides ) pieces ( kit*5-pap] to protect ! pa/e1 & fill !m ) rice or fl\r4 ,bake 9 a mod]ate ov52 remove ! rice or fl\r1 ! sole object ( :i* 0 to pres]ve ! %ape ( ! t>tlets or b>quettes2 turn ! latt] out ( _! m\lds1 & set !m to cool4 ,! ,g>ni%es ( ,t>tlets & ,b>quettes4--,^! may be divid$ into two classes1 viz41 7#a7 ^? ) a comp\nd butt] = base1 7#b7 ^? ) an aspic jelly base4 ,! fir/ class comprises all ! g>ni%es ,i gave = ,canaps & ,toa/1 z also all ^? :i* ! op]ator's fancy1 ta/e1 & inv5tiv5ess may devise4 ,! second class g5]ally consi/s ( a lay]1 on ! bottom1 ( "s k9d ( m\sse1 ^u :i* a :ole piece ( a diff]5t col\r f ! m\sse is plac$1 & :i* is !n coat$ ) a v cle> jelly4 ,example4--,g>ni% ! bottom ( a t>tlet or b>quette ) a coat+ ( p9k1 %rimp1 crayfi% or lob/] m\sse4 ,^u ?is lay a v :ite poa*$ oy/]1 or a slice ( h>d-boil$ egg1 /amp$ ) an ind5t$ fancy-cutt]4 ,9 ! c5tre ( ! yolk put a little lob/] coral1 & coat ! :ole ) jelly to ! level ( ! t>tlet edges4 ,! explanations giv5 above w>rant my refra9+ f a m detail$ discussion ( ^! delicate prep>ations4 ,suffici5t has be5 said to all[ ( any op]ator1 ) a little ta/e & inv5tiv5ess1 easily mak+ an endless v>iety ( comb9ations4 #chh--,,tunny ,,9 ,,oil ,?is is f\nd on ! m>ket1 & x may be s]v$ z x /&s4 ,x is v greatly us$ z a g>ni% = hors-d'uvres4 #chi--,,tunny ,,) ,,tomatoes ,lay alt]nate slices ( tunny & tomato ^u a hors-d'uvre di%1 & betwe5 ea* slice lay a ?9 r\nd ( onion4 ,g>ni% ! edge ( ! di% ) a bord] compos$ ( slic$ potato1 & spr9kle ! :ole ) an ord9>y salad season+4 #cij--,,mock ,,tomatoes ,select "s ab\t ! size ( a walnut1 & peel !m c>efully4 ,press !m 9 a piece ( l951 & set !m to m>9ade = half an h\r 9 oil & v9eg>4 ,!n /ick a small piece ( p>sley /alk into ea* tomato1 9 imitation ( ! /alk1 & surr\nd x ) little leaves made f gre5 butt] by means ( a small pip+-bag4 #cia--,,tomatoes ,a ,l',,am,,rica9e ,select "s firm1 m$ium-siz$ tomatoes1 & cut !m into ?9 slices4 ,put !m into a di% ) salt1 pepp]1 oil1 & a few drops ( v9eg>1 & leave !m to m>9ade = tw5ty m9utes4 ,!n arrange !m on a hors-d'uvre di%1 g>ni%+ ! bord] ) f9e r+s ( onion4 #cib--,,tomatoes ,a ,,la ,,mon,,gasque ,select "s small tomatoes ab\t ! size ( walnuts1 & cut a slice f ea* 9 ! region ( ! /alk4 ,squeeze out all _! wat] & se$s1 & m>9ade !m1 inside1 = tw5ty m9utes4 ,prep>e a m9ce ( tunny ) oil1 & add !reto1 p] two oz4 ( ! fi%1 half a tablespoonful ( f9ely-*opp$ onion1 a tablespoonful ( *opp$ p>sley1 *]vil1 & t>ragon1 & a small1 h>d-boil$ egg1 also *opp$4 ,?ick5 ! :ole ) a tablespoonful ( ?ick mayonnaise2 put x into a bag fitt$ ) a smoo?1 m$ium-siz$ pipe1 & g>ni% ! tomatoes ) ! prep>ation1 us+ en\gh ( ! latt] to =m a k9d ( dome ^u ea* tomato4 #cic--,,qu>t]$ ,,tomatoes ,use m$ium-siz$ tomatoes1 some:at firm & ) v smoo? sk9s4 ,peel !m & empty !m1 & !n fill !m1 ei!r ) a fi% pure cle>$ ) jelly1 or ) a macdo9e ( vegetables ?ick5$ by means ( a mayonnaise ) jelly4 ,place on ice = half an h\r1 & cut ! tomatoes into regul> qu>t]s4 ,! tomatoes may also be cut into f\r1 previ\s to /uff+ !m1 :]eupon !y may1 ) ! help ( a pip+-bag fitt$ ) a groov$ pipe1 be fill$ ) "o ( ! comp\nd butt]s4 #cid--,,m>9ad$ ,,tr\t ,select "s v small tr\t1 clean & dress !m1 & poa* !m 9 a :ite-w9e c\rt-b\illon 7,no4 #afd7 to :i* v9eg> has be5 add$ 9 ! proportion ( "o-?ird ( its volume4 ,leave ! fi% to cool 9 ! liquor1 & di% up ) a few tablespoonfuls ( ! latt]1 plac+ "s ?91 groov$ slices ( lemon ^u ! fi%4 ,,*apt] ,,xii ,,eggs ,( all ! products put into requisition by ! art ( cook]y1 n "o is s fruitful ( v>iety1 s univ]sally lik$1 & s complete 9 itself z ! egg4 ,!re are v few cul9>y recipes t d n include eggs1 ei!r z a pr9cipal con/itu5t or z an +r$i5t4 ,! _m & v>i\s egg-prep>ations con/itute *iefly breakfa/ or lun*eon di%es2 nev]!less1 at a ,l5t5 d9n] !y may be s]v$ z entres ) advantage1 =1 at a "t :5 fi%1 %ell-fi% & wat]-game are ! only res\rces 9 ?is respect1 eggs =m a pleasant & welcome *ange4 #cie--;,,eggs ,,on ,,! ,,di% ,eggs cook$ 9 ?is way d]ive all _! quality f ! way 9 :i* ! cook+ process is conduct$4 ,!y mu/ be ev5ly cook$1 on top & und]nea?1 & %\ld rema9 s(t4 ,an important condition ( ! process is t ! eggs %\ld be exce$+ly fre%4 ,aft] hav+ heat$ suffici5t butt] 9 ! di% to cov] ! :ole ( ! bottom1 break two eggs into x1 ba/e ! yolks ) a little v hot butt]1 salt !m slightly1 & pu% !m into ! ov54 ,z soon z ! :ite ( ! eggs assumes a milky-:ite col\r1 !y are cook$ & %\ld be )drawn f ! ov5 to be s]v$ imm$iately4 ,great att5tion %\ld be be/[$ ^u ! cook+ process1 a few seconds m or less ?an ! requir$ "t be+ suffici5t to spoil ! eggs4 ,special c>e ought to be tak5 t !y d n cook ei!r too mu* or too quickly1 = x %\ld be rememb]$ t1 ev5 7 ! cook+ *eck$ be=e ! prop] "t1 ! heat ( ! di% does1 to a c]ta9 ext5t1 make good ! defici5cy4 ,eggs la pole1 :i*1 9 ,engl&1 are call$ 8fri$ eggs10 are a v>iety ( eggs on ! di%1 v (t5 s]v$ on toa/1 or accompani$ by sausages or fri$ bacon4 ,!y are cook$ 9 an omelet-pan1 trimm$ neatly ) a fancy-cutt]1 & plac$1 by means ( a spatula1 ^u ! prep>$ toa/4 ,ab\t "o-half oz4 ( butt] %\ld be all[$ = e two eggs1 :i* numb] con/itutes ! work+-base ( ! foll[+ recipes4 #cif--;,,b]cy ,,eggs ,put half ( ! butt] to be us$ 9 a di%2 let x melt1 break ! eggs1 tak+ c>e n to bur/ ! yolks2 ba/e ! latt] ) ! re/ ( ! butt]1 & season4 ,cook z direct$--t is to say1 until ! :ites are q done & ! yolks are glossy4 ,g>ni% ) a small1 grill$ sausage1 plac$ betwe5 ! yolks1 & surr\nd ) a ?read ( tomato sauce4 #cig--;,,eggs ,,) ,,br[n ,,butt] ,!re are two me?ods3 7#a7 ,cook ! eggs 9 a di% z usual1 & !n cov] !m ) "o-qu>t] oz4 ( br[n butt] & a few drops ( v9eg>1 :i* %\ld be add$ aft] ! butt]4 7#b7 ,put "o-half oz4 ( butt] into a small omelet-pan1 & cook x until x is almo/ black4 ,break ! eggs into x1 season1 cook1 tilt !m g5tly on to a di%1 & bespr9kle ) a few drops ( v9eg>1 ) :i* ! omelet-pan has be5 r9s$4 #cih--;,,eggs ,,*asseur ,cook ! eggs z p] ,no4 #cie4 ,?is done1 g>ni% on ei!r side ) a tablespoonful ( slic$ *ick5's liv]1 rapidly sautd & coh]$ ) a little ,*asseur sauce4 #cii--;,,devill$ ,,eggs ,cook ! eggs 9 ! omelet-pan2 turn !m1 aft] ! mann] ( pancakes1 tak+ c>e le/ !y break4 ,slide !m g5tly into a di%1 & bespr9kle !m ) br[n butt] & a few drops ( v9eg> ) :i* ! omelet-pan has be5 r9s$4 #djj--;,,eggs ,a ,,la ,,flor5t9e ,g>ni% ! bottom ( a di% ) sp9a*-leaves /ew$ 9 butt]2 spr9kle !reon two p9*es ( grat$ *eese2 break ! eggs ^u ?is g>ni%1 & cov] !m ) two tablespoonfuls ( ,mornay sauce4 ,place 9 a fi]ce ov51 s t ! cook+ & glaz+ ( ! eggs may be effect$ simultane\sly4 #dja--;,,eggs ,,au ,,grat9 ,put a tablespoonful ( v hot ,mornay sauce into a di%4 ,break ! eggs into x1 cov] !m ) ,mornay sauce1 spr9kle ) grat$ *eese mix$ ) f9e rasp+s1 & cook 9 a fi]ce ov51 9 ord] t ! eggs & ! grat9 may be done at ! same "t4 #djb--;,,isol9e ,,eggs ,cook ! eggs accord+ to ,no4 #cie4 ,place betwe5 !m1 & all r\nd ! di%1 "s small1 halv$ tomatoes la ,prov5ale4 ,put 9 ! c5tre ( ea* halv$ tomato a f9e *ick5's liv] sautd ) ,madeira4 #djc--;,,jockey ,,club ,,eggs ,cook ! eggs 9 an omelet-pan2 tilt !m g5tly on to a di%1 & trim !m ) a r\nd fancy-cutt]4 ,place ea* egg ^u a r\nd1 ?9 piece ( toa/1 & !n cov] !m ) foie-gras pure4 ,arrange !m 9 ! =m ( a cr[n1 on a di%1 & p\r into ! middle a g>ni% ( calf's kidneys cut into dice & sautd1 & truffles simil>ly cut1 ! latt] be+ coh]$ by means ( "s d5se half-glaze4 #djd--,,lully ,,eggs ,cook ! eggs 9 an omelet-pan1 & cut !m ) a r\nd fancy-cutt]4 ,place ea* egg on a slice ( raw ham1 cut to ! same %ape z ! =m]1 & fri$ 9 butt]4 ,!n place ! egg & ham on toa/ simil>ly %ap$ & ( ! same size4 ,arrange ! eggs 9 a circle r\nd ! di%1 & g>ni% ! middle ( x ) mac>oni comb9$ ) concass$ tomatoes /ew$ 9 butt]4 #dje--,,mey]be] ,,eggs ,cook ! eggs z 9 ,no4 #cie4 ,place a small1 grill$ %eep's or lamb's kidney betwe5 ea* yolk1 & surr\nd ) a ?read ( ,prigueux sauce4 #djf--,,mirabeau ,,eggs ,sub/itute = ord9>y butt]1 an*ovy butt]4 ,break ! eggs & cook !m4 ,surr\nd ea* yolk ) an*ovy fillets1 & g>ni% ea* ( ^! ) a spray ( p>boil$ t>ragon leaves4 ,place a l>ge olive /uff$ ) t>ragon butt] on ei!r side ( ! yolks4 #djg--,,om]-,,pa*a ,,eggs ,g>ni% a di% ) a l>ge tablespoonful ( m9c$ onions cook$ 9 butt] & unbr[n$4 ,break ! eggs ov] ! g>ni%1 spr9kle !m ) a small tablespoonful ( dry1 grat$ ,p>mesan *eese1 & cook 9 a suffici5tly fi]ce ov5 = a slight grat9 to =m z soon z ! eggs are done4 #djh--,,p>m5ti] ,,eggs ,bake "s f9e ,dut* potatoes 9 ! ov54 ,op5 !m1 f above1 ) an oval fancy-cutt]2 remove ! pulp f ! inside1 rub x ?r\gh a sieve1 & make a smoo? pure ( x4 ,half-fill ! potato-%ells ) ?is pure1 break an egg into ea*1 bespr9kle ) cream1 & cook 9 ! ov54 ,replace ! "p ( ! bak$ %ell remov$ 9 ! fir/ in/ance1 & di% up on a napk94 #dji--;,,eggs ,a ,,la ,,portugaise ,put a tablespoonful ( tomato fondue into a di%4 ,break ! eggs ^u ?is1 season1 & cook4 ,betwe5 ! eggs & at ea* end ( ! di% put a little heap ( tomato fondue1 & on ea* ( ! heaps drop a p9* ( *opp$ p>sley4 #daj--;,,eggs ,a ,,la ,,re9e ,cook ! eggs 9 an omelet-pan1 & trim !m ) a r\nd fancy-cutt]4 ,put ea* egg ^u a small disc ( ,du*esse potatoes1 ( ! same size z ! egg1 previ\sly br[n$ 9 ! ov54 ,arrange ! eggs 9 a circle r\nd ! di%2 9 ! middle put a *ick5 m9cemeat1 & surr\nd ) a bord] ( ,suprme sauce4 ,poa*$ & ,s(t-boil$ ,eggs ,all ! recipes giv5 h]eaft] apply equally to poa*$ & s(t-boil$ eggs1 :]e=e ,i %all only m5tion 8poa*$0 9 ! titles1 leav+ s(t-boil$ to be und]/ood4 #daa--,,proc$ure ,,= ,,poa*$ ,,eggs ,! "o & only ess5tial condition 9 ?is case is ! use ( p]fectly fre% eggs1 = x is q impossible to expect an ev5 poa*+ if ?is condition is n fulfill$4 7#a7 ,h ready a saut-pan conta9+ boil+ salt$ wat] 7"o-?ird oz4 ( salt p] qu>t ( wat]71 slightly acidulat$ ) v9eg>4 ,break ! eggs ov] t "p ( ! wat] :i* is actually boil+4 7#b7 ,9 ord] t ! eggs may poa* freely1 d n put m ?an eight or t5 at a "t into ! same saut-pan2 bett] ev5 poa* !m six at a "t1 = !n ! poa*+ w be effect$ m equally4 7#c7 ,z soon z ! eggs are 9 ! wat]1 let ! latt] simm]4 ,! egg is poa*$ :5 ! :ite has envelop$ ! yolk1 reassum+1 z x 71 ! =m ( a raw egg1 & :5 x may be t\*$ )\t break+4 ,! usual "t all[$ = poa*+ is ?ree m9utes4 7#d7 ,)draw ! eggs by means ( a slice2 dip !m into cold wat]1 trim _! :ites1 & put !m back into mod]ately w>m wat] until ready to s]ve4 #dab--,,! ,,cook+ ,,( ,,s(t-,,boil$ ,,eggs ,^! ought to be v fre%1 z 9 ! case ( poa*$ eggs4 ,) a view to equalis+ _! cook+1 x is a good plan to put !m 9 a col&] p]=at$ ) l>ge holes1 :]eby !y may be plung$ into & )drawn f ! wat] toge!r4 ,keep ! wat] boil+2 plunge ! eggs !re9 z direct$2 leave !m to cook = six m9utes f ! "t ! wat] has rega9$ ! boil+-po9t2 dra91 /eep = a mom5t 9 a b[l ( cold wat]1 & %ell ! eggs c>efully4 ,keep !m 9 mod]ately-salt$ hot wat] until ready to s]ve4 #dac--,,! ,,di%+ ,,( ,,poa*$ ,,& ,,s(t-,,boil$ ,,eggs ,!re are _m ways ( do+ ?is1 viz43-- 7#a7 ,on rusks ( bread-crumb1 slightly holl[$1 ornam5t$ accord+ to ta/e 7i4e41 ind5t$ by means ( ! po9t ( a small knife7 & fri$ 9 cl>ifi$ butt]4 ,_! %ape is oval = poa*$ eggs1 & r\nd = s(t-boil$ eggs1 ! latt] be+ g5]ally di%$ upright4 7#b7 ,on little1 oval feuillets = poa*$ eggs1 on feuillets 9 ! %ape ( ind5t$ cr[ns1 or 9 small patties = s(t-boil$ eggs4 7#c7 ,9 bord]s ( =cemeat or o!r prep>ations1 ! k9d ( :i* is indicat$ by ! "n ( ! p>ticul> egg-prep>ation4 ,^! bord]s are laid on ! di% by means ( a pip+-bag or by h&2 !y are ei!r oval or r\nd1 pla9 or ind5t$1 poa*$ or ov5-br[n$1 accord+ to ! nature ( ! prep>ation us$4 7#d7 ,on t>tlet-cru/s :i* are g>ni%$ s z to be 9 keep+ ) ! me?od ( dress+ ! eggs4 ,rem>ks4--7#a7 ,poa*$ or s(t-boil$ eggs1 :5 di%$ ^u fri$ rusks1 feuillets1 or t>tlets1 %\ld1 be=e be+ plac$ on ! latt]1 be cov]$ ) sauce4 ,also be=e be+ treat$ ) sauce !y %\ld be well dra9$4 7#b7 ,hav+ giv5 ! g5]al outl9es ( ! proc$ure1 ,i %all n[ pass on to ! p>ticul> recipes1 /at+ !m briefly1 & rem9d+ ! read] t all ( !m apply equally to poa*$ & s(t-boil$ eggs4 ,?us 8,poa*$ ,eggs ,mireille0 /&s = 8,poa*$ or ,s(t-boil$ ,eggs ,mireille40 #dad--,,poa*$ ,,eggs ,,arg5teuil ,g>ni% ! bottom ( "s t>tlet-cru/s ) asp>agus cut into pieces & cook$1 & six gre5 asp>agus-heads1 ab\t "o & "o-half in*es 9 l5g?1 arrang$ l a />4 ,place an egg1 coat$ ) cream sauce mix$ ) half its volume ( asp>agus pure1 ^u ea* t>tlet4 #dae--,,poa*$ ,,eggs ,a ,l',,aurore ,coat ! eggs ) ,aurora sauce1 & di% !m on oval feuillets if poa*$1 or upright on feuillets 9 ! %ape ( r+s if s(t-boil$4 #daf--,,poa*$ ,,eggs ,,en ,,b]ceau ,bake "s f9e ,dut* potatoes 9 ! ov54 ,cut ea* potato 9 half1 l5g?wise1 ) ! po9t ( a small knife1 & remove ! pulp4 ,empti$ 9 ?is way1 ! halv$ potatoes resemble little cradles4 ,coat ! int]ior ( ea* cradle ) a f9e *ick5 m9cemeat mix$ ) cream1 & place an egg coat$ ) ,aurora sauce 9 ea*4 #dag--,,poa*$ ,,eggs ,a ,,la ,,boh,,mi5ne ,g>ni% ! bottom ( "s t>tlet-cru/s ) a salpicon ( foie-gras & truffles coh]$ ) a few tablespoonfuls ( ! foll[+ sauce3--,= six eggs1 dissolve "o teaspoonful ( :ite-meat glaze2 add !reto half a teaspoonful ( truffle ess5ce1 & f9i% ) a lump ( butt] ab\t ! size ( a pigeon's egg4 ,take en\gh ( ?is sauce to effect ! coh]+ ( ! salpicon2 coat ! eggs ) ,hung>ian sauce1 & place "o ^u ea* g>ni%$ t>tlet4 #dah--,,poa*$ ,,eggs ,,bo,,eldieu ,g>ni% ! t>tlets ) a :ite-*ick5-meat1 foie-gras1 & truffle salpicon coh]$ ) p\ltry vel\t4 ,coat ! eggs ) a r$uc$ & ?ick5$ p\ltry gravy4 #dai--,,poa*$ ,,eggs ,a ,,la ,,bruxelloise ,g>ni% "s t>tlet-cru/s ) brais$1 m9c$ endives ?ick5$ ) cream4 ,place an egg1 coat$ ) cream sauce1 ^u ea*2 spr9kle mod]ately ) biscotte rasp+s1 & set to glaze quickly 9 a fi]ce ov54 #dbj--,,poa*$ ,,eggs ,a ,,la ,,clam>t ,g>ni% "s t>tlet-cru/s ) small1 gre5 peas1 cook$ la franaise 7,no4 #baic71 & mix$ ) f9ely cisel$ lettuce :i* %\ld h cook$ ) !m4 ,place an egg1 coat$ ) cream sauce :i* has be5 f9i%$ ) fre%-pea butt]1 ^u ea*4 #dba--,,poa*$ ,,eggs ,,colb]t ,g>ni% "s t>tlet-cru/s ) a macdo9e coh]$ ) ,b*amel4 ,place a pla9ly-poa*$ egg ^u ea*1 & s5d ,colb]t butt]1 sep>ately1 to ! table ) ! t>tlets4 #dbb--,,poa*$ ,,eggs ,a ,,la ,,comtesse ,g>ni% "s t>tlet-cru/s ) :ite asp>agus pure4 ,place an egg coat$ ) ,allem&e sauce ^u ea*1 & spr9kle ) v black *opp$ truffles4 #dbc--,,poa*$ ,,eggs ,,gr& ,,duc ,!re are two modes ( proc$ure3--7a7 ,place ! eggs on fri$ rusks1 ) a nice slice ( truffle on ea*2 arrange !m 9 a circle r\nd ! di%1 coat ) ,mornay sauce1 & set to glaze 9 a fi]ce ov54 ,on )draw+ ! di% f ! ov51 put 9 ! c5tre a g>ni% compos$ ( asp>agus-heads & a small faggot ( ! latt]1 v gre5 & cook$4 7b7 ,prep>e a cr\/ade1 m\ld$ 9 a flawn r+1 ! size ( :i* mu/ be 9 proportion to ! numb] ( eggs to be s]v$4 ,arrange ! eggs 9 a circle 9 ! cr\/ade1 coat !m ) ,mornay sauce1 & set to glaze 9 a fi]ce ov54 ,on )draw+ ! cr\/ade f ! ov51 g>ni% its c5tre ) asp>agus-heads & a small faggot z above4 #dbd--,,poa*$ ,,eggs ,,ma9t5on ,g>ni% "s t>tlet-cru/s ) a ,s\bise la ,b*amel1 slightly ?ick5$ by r$uction4 ,coat ! eggs ) ,mornay sauce1 bespr9kle ) grat$ *eese1 & place !m 9 ! cru/s by means ( a slice4 ,set to glaze 9 a fi]ce ov51 &1 on )draw+ ! di% f ! ov51 surr\nd ! cru/s ) a ?read ( melt$ meat-glaze4 #dbe--,,poa*$ ,,eggs ,,mass,,na ,heat "s m$ium-siz$ arti*oke-bottoms 9 butt]4 ,slightly holl[ !m1 if necess>y1 & g>ni% ea* ) a tablespoonful ( ,barnaise sauce4 ,place an egg1 coat$ ) tomato sauce1 ^u ea* arti*oke-bottom2 !n place a slice ( poa*$ m>r[ ^u ea* egg1 & a little *opp$ p>sley ^u ea* slice ( m>r[4 #dbf--,,poa*$ ,,eggs ,,mireille ,slightly press "s saffron$ pilaff rice 9 butt]$ t>tlet m\lds4 ,prep>e z _m pieces ( toa/ ( ! same size z ! t>tlets1 & fry !m 9 oil4 ,place an egg1 coat$ ) cream sauce1 f9i%$ ) saffron1 ^u ea*4 ,turn ! rice-t>tlets out ( ! m\lds1 & arrange !m 9 a circle on a di%1 alt]nat+ !m ) ! eggs on toa/2 put a c(feespoonful ( concass$ tomatoes1 /ew$ 9 butt] & kept r ?ick1 ^u ea* rice-t>tlet4 #dbg--,,poa*$ ,,eggs ,,mornay ,coat ! eggs ) ,mornay sauce1 & bespr9kle ) grat$ ,gruyre & ,p>mesan *eese mix$ ) f9e rasp+s4 ,!n1 by means ( a slice1 c>efully transf] ! eggs to pieces ( toa/ fri$ 9 oil4 ,arrange !m 9 a circle on a di%1 spr9kle ea* egg ) a few drops ( melt$ butt]1 & set to glaze quickly 9 a fi]ce ov54 #dbh--,,poa*$ ,,eggs ,d',,orsay ,place ! eggs ^u toa/ fri$ 9 butt]4 ,arrange !m 9 a circle on a di%1 & coat !m ) ,*teaubri& sauce4 #dbi--,,poa*$ ,,eggs ,,ross9i ,g>ni% "s t>tlet-cru/s1 ea* ) a slice ( foie gras 7raw if possible7 season$1 dr$g$ ) fl\r1 & fri$ 9 butt]4 ,place an egg1 coat$ ) ?ick5$ veal gravy ) ,madeira1 on ea* t>tlet1 & complete by means ( a l>ge slice ( v black truffle on ea* egg4 #dcj--,,poa*$ ,,eggs ,s,,vign ,prep>e "s ?9 rusks2 fry !m 9 cl>ifi$ butt]1 & /uff !m ) a m9ce ( brais$ lettuce4 ,place an egg on ea* /uff$ rusk2 coat ) vel\t mix$ ) p\ltry ess5ce2 arrange 9 a circle on a di%1 & complete by means ( a r+ ( v black truffle on ea* egg4 #dca--,,poa*$ ,,eggs ,,victoria ,g>ni% "s t>tlet-cru/s ) a salpicon made f ?ree oz4 ( sp9y-lob/] meat & "o-half oz4 ( truffles1 coh]$ ) ?ree tablespoonfuls ( ,diplomate sauce4 ,place an egg1 coat$ ) ,diplomate sauce1 on ea* t>tlet4 ,di%1 & set to glaze 9 a fi]ce ov54 #dcb--,,poa*$ ,,eggs ,,) ,,r$ ,,w9e ,^! eggs may ei!r be poa*$ ) r$ w9e1 or 9 ! ord9>y way4 ,9 ! fir/ case1 ! w9e us$ = poa*+ may s]ve to prep>e ! r$ w9e or ,bordelaise sauce 7,no4 #cb74 ,9 ei!r case1 ! eggs are di%$ on oval rusks1 slightly holl[$ & fri$ 9 butt]2 !y are coat$ ) ! sauce1 aft] hav+ be5 di%$1 & !y are quickly glaz$4 #dcc--;,,h>d-,,boil$ ,,eggs ,boil+ eggs h>d may seem an insignificant matt]1 b1 l ! o!r modes ( proc$ure1 x is1 9 reality1 ( "s importance1 & %\ld be effect$ 9 a giv5 p]iod ( "t4 ,if1 = a special purpose1 !y h to be j done1 x is po9tless & ev5 h>mful to boil !m beyond a c]ta9 "t-limit1 see+ t any excess 9 ! boil+ only makes !m t\gh1 & ! :ites p>ticul>ly s1 ow+ to _! album9\s nature4 ,9 ord] to boil eggs uni=mly1 !y %\ld be put into a col&] ) l>ge holes1 :]eby !y may be plung$ at ! same mom5t ( "t into ! boil+ wat]4 ,f ! "t ! wat] rega9s ! boil+ po9t1 eight m9utes %\ld be all[$ 9 ! case ( m$ium-siz$ eggs1 & t5 m9utes 9 ! case ( l>g] ones2 b ^! times %\ld nev] be exce$$4 ,z soon z !y are done dra9 ! eggs & dip !m 9 cold wat]1 & !n %ell !m c>efully4 #dcd--;,,h>d-,,boil$ ,,eggs ,,c>,,me ,h ready be=eh& a timbale cru/ 7,no4 #bcid71 some:at %all[4 ,= six h>d-boil$ eggs1 slice f\r arti*oke-bottoms ( m$ium size1 & /ew !m 9 butt]2 cut "s truffles into slices1 all[+ f\r slices to ea* egg1 & cut up ! eggs into discs ab\t "o-half in* ?ick4 ,prep>e also 9 advance "o-half p9t ( ,nantua sauce4 ,g>ni% ! cru/ ) alt]nate lay]s ( slic$ arti*oke-bottoms1 egg-discs1 & slic$ truffles4 ,f9i% ) a coat+ ( sauce & a r+ ( slic$ truffles4 ,di% up ! cru/ on a napk94 #dce--;,,h>d-,,boil$ ,,eggs ,,*imay ,cut ! eggs1 l5g?wise1 9 two4 ,remove ! yolks1 p\nd !m into a pa/e1 & add !reto an equal quantity ( dry ,duxelle 7,no4 #bbc74 ,fill ! empty :ites ) ! prep>ation2 place !m on a butt]$ grat9-di%2 cov] !m ) ,mornay sauce2 bespr9kle ) grat$ *eese2 p\r a few drops ( melt$ butt] ^u ! sauce1 & set to glaze 9 a fi]ce ov54 #dcf--;,,h>d-,,boil$ ,,eggs ,,9 ,,croquettes ,cut ! eggs into small dice 7:ite & yolks74 ,p] six eggs add five oz4 ( cook$ mu%rooms & "o oz4 ( truffles1 cut into dice4 ,?ick5 ! :ole ) "o-qu>t] p9t ( r$uc$ ,b*amel1 & spread on a plate to cool4 ,:5 cold1 divide ! prep>ation into portions weigh+ ab\t two oz42 roll ^! portions into balls on a fl\r$ mix+-bo>d1 & !n %ape !m l eggs4 ,dip !m into an anglaise 7,no4 #agd71 tak+ c>e to cov] !m well ) x1 & !n roll !m 9 f9e & fre% bread-crumbs1 lett+ ?is op]ation avail = f9i%+ (f ! %ape4 ,put !m into hot fat sev5 or eight m9utes be=e di%+ up2 dra91 salt mod]ately1 place on a napk91 ) a c5tre g>ni% ( v gre51 fri$ p>sley1 & s5d a cream sauce to ! table ) !m4 #dcg--;,,h>d-,,boil$ ,,eggs ,,9 ,,rissoles ,make a prep>ation ( eggs1 z = ! croquettes1 us+ a little m sauce4 ,roll "s puff-pa/e trimm+s to a ?ickness ( "o-qu>t] in*1 & /amp x ) a r\nd ind5t$ cutt] two & "o-half in*es 9 diamet]4 ,place a small tablespoonful ( ! prep>ation 9 ! middle ( ea* piece ( pa/e2 moi/5 slightly all r\nd1 & make ! rissoles by fold+ ! outside edges ( ! pa/e ov] "o ano!r to look l a clos$ purse1 tak+ c>e to press !m well toge!r s z to jo9 !m1 ?us completely enclos+ ! prep>ation4 ,treat !m l'anglaise2 put !m into hot fat eight m9utes be=e s]v+1 & di% up on a napk91 ) a c5tre g>ni% ( p>sley4 #dch--;,,eggs ,a ,,la ,,tripe ,= six eggs1 f9ely m9ce two onions1 & /ew !m 9 butt]1 )\t lett+ !m acquire any col\r4 ,add !reto "o-half p9t ( ,b*amel sauce1 & set to cook g5tly = t5 m9utes4 ,a few m9utes be=e s]v+ add ! eggs1 cut into l>ge slices1 to ! sauce4 ,di% up 9 a timbale4 #dci--;,,eggs ,a ,,la ,,tripe1 ,,b\rgeoise ,= six eggs *op up two l>ge onions & /ew !m 9 butt] )\t col\ration4 ,spr9kle !m ) "o-half oz4 ( fl\r1 moi/5 ) "o p9t ( boil+ milk1 & season ) salt1 pepp]1 & nutmeg4 ,set to cook1 g5tly1 = tw5ty m9utes2 rub ?r\gh a f9e sieve or ?r\gh tammy1 & transf] ! prep>ation to a saucepan1 & heat x well4 ,di% up ! eggs1 :i* %\ld be qu>t]$1 9 a timbale1 & cov] !m ) ! prep>ation ( onions1 v hot4 #ddj--;,,eggs ,,en ,,cocotte ,! poa*+ ( eggs en cocotte is done 9 ! ba9-m>ie4 ,cocottes = eggs1 :i* may be replac$ by little *9a or plait$ cases1 are a k9d ( small saucepan 9 e>!nw>e1 9 porcela91 or 9 silv]1 provid$ ) a little h&le4 ,! "t g5]ally all[$ = ! cook+ or poa*+ ( eggs 9 ?is way is t5 m9utes1 b ?is "t is subject to v>iations ei!r way4 ,9 ord] to accel]ate ! process ,i %\ld advise ! w>m+ ( ! cocottes be=e ! ins]tion ( ! eggs4 ,mode ( ,proc$ure4--,hav+ g>ni%$ ! cocottes & brok5 ! eggs into !m1 z direct$ 9 ! recipes giv5 h]eaft]1 set !m 9 a saut-pan & p\r !re9 en\gh boil+ wat] to rea* )9 "o-half in* ( ! brims ( ! cocottes4 ,place 9 ! ov5 & cov]1 j leav+ suffici5t op5+ = ! /eam to escape4 ,! eggs are done :5 ! :ites are almo/ set & ! yolks are glossy4 ,aft] hav+ prop]ly wip$ ! cocottes1 di% !m on a napk9 or on a fancy di%-pap]4 #dda--;,,eggs ,,en ,,cocotte ,,au ,,*amb]t9 ,prep>e a r$-w9e sauce au ,*amb]t94 ,fill ! cocottes1 "o-?ird full1 ) ?is sauce4 ,set to boil on a corn] ( ! /ove2 break ! eggs into ! boil+ sauce1 season ) a gra9 ( salt1 & put ! cocottes1 "o by "o1 into a saut-pan conta9+ ! necess>y quantity ( boil+ wat]4 ,poa* z direct$1 & set to glaze quickly at ! la/ mom5t4 #ddb--;,,eggs ,,en ,,cocotte ,,) ,,cream ,?is prep>ation con/itutes ! radical type ( ?is s]ies ( eggs1 &1 = a long "t1 0 ! only "o 9 use4 ,heat ! cocottes be=eh&2 p\r a tablespoonful ( boil+ cream into ea*1 foll[$ by an egg1 brok52 season1 & add two little lumps ( butt]1 ! size ( peas4 ,place ! cocottes 9 a ba9-m>ie1 & poa* z be=e4 #ddc--;,,eggs ,,en ,,cocotte ,a ,,la ,,jeannette ,g>ni% ! bottom & ! sides ( ! cocottes ) a ?ickness ( "o-?ird in* ( *ick5-=cemeat ) cream1 mix$ ) a fif? ( its volume ( foie gras4 ,break ! egg ov] ! middle1 season1 & poa* 9 ! usual way4 ,:5 ab\t to s]ve1 surr\nd ! eggs ) a ?read ( p\ltry vel\t4 #ddd--;,,eggs ,,en ,,cocotte ,,) ,,gravy ,break ! eggs into butt]$ cocottes4 ,season1 poa*1 &1 :5 ab\t to s]ve1 surr\nd ! yolks ) a ?read ( r$uc$ veal gravy4 #dde--;,,eggs ,,en ,,cocotte ,a ,,la ,,lorra9e ,put a teaspoonful ( brea/ ( pork1 cut into dice & fri$1 into ea* cocotte1 also ?ree ?9 slices ( ,gruyre *eese & "o tablespoonful ( boil+ cream4 ,break ! eggs1 season1 & poa* 9 ! usual way4 #ddf--;,,eggs ,,en ,,cocotte ,a ,,la ,,m>ai*,,re ,g>ni% ! bottom & sides ( ! cocottes ) cook$ sp9a*1 *opp$ & press$1 & sorrel & lettuce leaves1 bo? ( :i* %\ld be /ew$ 9 butt]4 ,break ! eggs1 season1 poa* 9 ! usual way1 &1 :5 ab\t to s5d ! eggs to ! table1 drop a f9e *]vil plu*e on ea* yolk4 #ddg--;,,eggs ,,en ,,cocotte ,,) ,,morels ,g>ni% ! bottom & sides ( ! cocottes ) m9c$ morels fri$ 9 butt] & ?ick5$ ) a little r$uc$ half-glaze4 ,break ! eggs1 season1 poa*1 & surr\nd ! yolks ) a ?read ( half-glaze :5 di%+ up4 #ddh--;,,eggs ,,en ,,cocotte ,a ,,la ,,s\bise ,g>ni% ! bottom & sides ( ! cocottes ) a coat+ ( ?ick ,s\bise pure4 ,break ! eggs1 season1 & poa*4 ,:5 di%+ up1 surr\nd ! yolks ) a ?read ( melt$ meat-glaze4 #ddi--,,m\ld$ ,,eggs ,^! =m a v ornam5tal di%1 b ! "t requir$ to prep>e !m be+ comp>atively long1 poa*$1 s(t-boil$1 & o!r k9ds ( eggs are g5]ally pref]r$ 9 _! /ead4 ,!y are made 9 v>i\sly %ap$ m\lds1 ornam5t$ accord+ to ! nature ( ! prep>ation1 & ! eggs are brok5 into !m direct1 or !y may be ins]t$ 9 ! =m ( scrambl$ eggs1 toge!r ) raw eggs poa*$ 9 a ba9-m>ie4 ,:atev] be ! mode ( prep>ation1 ! m\lds %\ld always be lib]ally butt]$4 ,! usual "t all[$ = ! poa*+ ( ! eggs 9 m\lds is f t5 to twelve m9utes1 b :5 )drawn f ! ba9-m>ie x is well to let ! m\lds /& a:ile ) ! view ( promot+ a settl+ ( _! cont5ts1 :i* action facilitates ! ultimate turn+ out ( ! latt]4 ,empty ! m\lds on small pieces ( toa/ or t>tlets1 & arrange ^! 9 a circle r\nd ! di%4 #dej--,,m\ld$ ,,eggs ,a ,,la ,,c>ignan ,butt] "s ,madele9e-m\lds1 %ap$ l elongat$ %ells1 & g>ni% !m ) a ?9 coat+ ( *ick5-/uff+ or crayfi% butt]4 ,break ! eggs 9 ! middle ( ! =cemeat2 season1 place c>efully 9 a ba9-m>ie1 & poa*1 ) cov] on1 9 ! ov51 leav+ a small op5+ = ! escape ( ! g5]at$ vap\r4 ,empty ! m\lds on toa/ cut to ! same %ape z ! m\lds & fri$ 9 butt]2 arrange !m on ! di%1 & coat ) a ,*teaubri& sauce4 #dea--,,m\ld$ ,,eggs ,a ,,la ,,du*esse ,butt] "s baba-m\lds2 g>ni% ! bottom ( ea* ) a l>ge slice ( truffle2 break an egg into ea*1 & poa* 9 ! ba9-m>ie4 ,turn out ! m\lds on to little flut$ galettes made f ,du*esse potatoes & col\r$ 9 ! ov5 aft] hav+ be5 gild$4 ,di% up 9 ! =m ( a cr[n1 & coat ) a ?ick5$ veal gravy4 #deb--;,,galli-,,m>i1 ,,m\ld$ ,,eggs ,= f\r p3 7#a7 ,prep>e five scrambl$ eggs1 keep+ !m v s(t2 add !reto ?ree raw1 beat5 eggs & "o teaspoonful ( capsicum1 cut into dice4 ,m\ld ?is prep>ation 9 f\r little %all[ cassolettes1 well butt]$1 & poa* 9 ! ba9-m>ie4 7#b7 ,h ready & hot z _m cook$ arti*oke-bottoms z !re are cassolettes2 ! =m] %\ld h _h _! edges flut$4 ,h also ready a 8,rice la ,grecque0 7,no4 #bbec74 7#c7 ,g>ni% ! arti*oke-bottoms ) ! rice2 turn out ! cassolettes ^u ! latt]2 arrange on a di%1 & cov] ) highly-season$ & butt]$ ,b*amel sauce4 ,put ! di% 9 a fi]ce ov51 s z to glaze quickly1 & s]ve imm$iately4 #dec--,,m\ld$ ,,eggs ,a ,,la ,,mortem>t ,scramble five eggs1 keep+ !m s(t1 & add !reto ?ree raw1 beat5 eggs4 ,butt] "s %all[1 timbale m\lds2 g>ni% _! bottoms ) a f9e slice ( truffle1 & fill !m ) ! prep>ation ( eggs4 ,poa* 9 a ba9-m>ie4 ,turn out ea* m\ld on a t>tlet-cru/1 g>ni%$ ) mu%room pure la crme 7,no4 #bjgi71 & arrange 9 a circle on a r\nd di%4 ,s5d a sauceboat conta9+ "s melt$ & butt]$ meat-glaze to ! table ) ! eggs4 #ded--,,neapolitan ,,m\ld$ ,,eggs ,make a prep>ation consi/+ ( scrambl$ eggs & ,p>mesan *eese1 keep+ x v s(t2 add !reto1 p] five scrambl$ eggs1 two raw eggs4 ,fill "s little1 well-butt]$ brio*e-m\lds ) ?is prep>ation1 & poa* 9 ! ba9-m>ie4 ,z soon z _! cont5ts are prop]ly set1 turn out ! m\lds on to a butt]$ grat9 di%1 bespr9kle ) grat$ ,p>mesan *eese1 & coat ! eggs ) r$uc$ & butt]$ half-glaze1 well saturat$ ) tomato4 #dee--,,m\ld$ ,,eggs ,,pal]mita9e ,butt] "s baba-m\lds2 g>ni% ! bottoms ) a slice ( truffle1 & bespr9kle ! sides ) v r$1 *opp$ tongue4 ,put ! m\lds 9 ice = a :ile1 9 ord] t ! tongue may set 9 ! butt]4 ,break an egg into ea* m\ld1 season1 & poa* 9 ! ba9-m>ie4 ,turn out ! m\lds on t>tlet-cru/s g>ni%$ ) mac>oni ) cream4 #def--,,polignac ,,m\ld$ ,,eggs ,butt] "s baba-m\lds1 & g>ni% ! bottoms ) a slice ( truffle4 ,break an egg into ea*2 season1 & poa* 9 a ba9-m>ie4 ,turn out ! m\lds ^u little r\nd pieces ( toa/2 arrange !m 9 a circle on a di%1 & coat ! eggs ) ,matre-d',htel butt]1 ! latt] be+ dissolv$ & mix$ ) ?ree tablespoonfuls ( melt$ meat-glaze p] e "o-qu>t] lb4 ( its weight4 #deg--,,pr9cess ,,m\ld$ ,,eggs ,butt] "s n>r[ & deep d>iole-m\lds2 g>ni% _! bottoms ) a slice ( v black truffle1 & _! sides ) a v ?9 coat+ ( *ick5 =cemeat4 ,make a prep>ation ( scrambl$ eggs1 asp>agus-heads1 & truffles cut into dice1 keep+ !m v s(t1 & add !reto raw1 beat5 eggs 9 ! proportion ( "o raw egg to e f\r scrambl$4 ,fill ! m\lds1 two-?irds full1 ) ?is prep>ation2 cov] ! eggs ) a coat+ ( =cemeat1 & poa* 9 a ba9-m>ie = twelve m9utes4 ,turn out ! m\lds ^u little1 r\nd pieces ( toa/2 set ^! 9 a circle on a di%1 & surr\nd !m ) a ?read ( cle> p\ltry vel\t4 ,or ! vel\t may be s5t to ! table sep>ately1 9 a sauceboat4 #deh--,,pr9tani] ,,m\ld$ ,,eggs ,butt] "s hexagonal m\lds1 & g>ni% !m1 ,*>treuse-fa%ion1 ) cut-up1 cook$ vegetables1 v>y+ ! %ades4 ,break an egg into ea* m\ld2 season1 & poa* 9 a ba9-m>ie4 ,turn out ! m\lds ^u little1 r\nd pieces ( toa/2 arrange ^! 9 a circle on a di%1 & p\r 9 _! mid/ a cream sauce f9i%$ by means ( a ,pr9tani] butt] ) h]bs1 9 ! proportion ( "o oz4 ( butt] to "o-qu>t] p9t ( sauce4 #dei--,,scrambl$ ,,eggs ,?is di% is und\bt$ly ! f9e/ ( all egg-prep>ations1 provid$ ! eggs be n ov]-cook$1 & !y be kept s(t & creamy4 ,scrambl$ eggs are mo/ly s]v$ 9 silv] timbales1 b1 9 c]ta9 cases1 !y may also be di%$ 9 special little cr\/ades1 9 little receptacles made f holl[$ brio*es1 or 9 t>tlet-cru/s4 ,=m]ly1 x 0 cu/om>y to g>ni% scrambl$ eggs s]v$ 9 a silv] timbale ) small1 v>i\sly-%ap$ pieces ( toa/1 or ) small scraps ( puff-pa/e1 cook$ )\t col\ration1 & %ap$ l cresc5ts1 loz5ges1 r+s1 palmettes1 c4 ,?is me?od has some?+ to recomm5d x1 & may always be adopt$4 ,9 old cook]y1 scrambl$ eggs 7 sanction$ only :5 cook$ 9 a ba9-m>ie4 ,?is measure c]ta9ly ensur$ _! be+ prop]ly cook$1 b x consid]ably l5g!n$ ! proc$ure4 ,! latt] may !re=e be %ort5$ by cook+ ! eggs 9 ! usual way1 i4e41 9 a ut5sil 9 direct contact ) ! fire2 b 9 ?is case ! heat mu/ be mod]ate1 9 ord] t1 ! process ( cook+ be+ progressive & gradual1 p]fect homog5eity ( ! p>ticles ( ! eggs 7effect+ ! smoo?ness ( ! prep>ation7 may result4 #dfj--,,me?od ,,( ,,scrambl+ ,,eggs ,= six eggs1 slightly heat "o oz4 ( butt] 9 a ?ick-bottom$ saut-pan4 ,add ! six eggs1 beat5 mod]ately1 toge!r ) a l>ge p9* ( salt & a little pepp]2 place ! pan on a mod]ate fire1 & /ir con/antly ) a wood5 spoon1 tak+ c>e to avoid any?+ 9 ! way ( sudd51 fi]ce heat1 :i*1 by in/antane\sly solidify+ ! egg-molecules1 w\ld cause lumps to =m 9 ! mass--a ?+ :i*1 above all1 %\ld be gu>d$ aga9/4 ,:51 by cook+1 ! eggs h acquir$ ! prop] consi/5ce1 & are /ill smoo? & creamy1 take ! saut-pan (f ! fire1 & f9i% ! prep>ation by means ( "o & "o-half oz4 ( butt] 7divid$ into small quantities7 & ?ree tablespoonfuls ( cream4 ,only :isk ! eggs to be scrambl$ :5 absolutely necess>y4 ,n4,b4--,hav+ giv5 ! mode ( proc$ure1 :i* is unalt]able = scrambl$ eggs1 ,i %all n[ pass on1 9 ! foll[+ recipes1 to ! v>i\s g>ni%es suit$ to ?is k9d ( di%4 ,! quantities ,i give are ^? requir$ = six scrambl$ eggs4 #dfa--,,scrambl$ ,,eggs ,a ,,la ,,boh,,mi5ne ,take "o cottage brio*e = e two eggs4 ,remove ! tops ( ! brio*es1 & ! crumb f ! rema9+ portions1 s z to =m cases ( ^!4 ,add "o-half oz4 ( foie gras to ! scrambl$ eggs1 & half z mu* truffles1 cut into dice1 = e two eggs4 ,fill ! empti$ brio*es ) ?is prep>ation1 & place a slice ( truffle coat$ ) meat-glaze ^u ea*4 #dfb--,,scrambl$ ,,eggs ,,) ,,mu%rooms ,add to ! scrambl$ eggs "o oz4 ( cook$ mu%rooms cut into dice1 or raw mu%rooms1 m9c$ & sautd 9 butt]1 = e two eggs4 ,di% 9 a timbale2 put a f9e1 cook$1 & groov$ mu%room 9 ! middle1 & surr\nd ) a cr[n ( slic$ mu%rooms1 also cook$4 #dfc--,,scrambl$ ,,eggs1 ,,*asseur ,di% ! scrambl$ eggs 9 a timbale4 ,holl[ out ! middle1 & place !re9 a g>ni% ( "o f9e *ick5's liv]1 sautd1 p] e two eggs4 ,spr9kle a p9* ( *]vil & t>ragon on ! g>ni%1 & surr\nd ) a ?read ( *asseur sauce 7,no4 #cc74 #dfd--,,scrambl$ ,,eggs1 ,,*atillon ,di% ! eggs 9 a timbale1 & place a g>ni% ( mu%rooms 9 ! c5tre4 ,! mu%rooms %\ld fir/ be m9c$ raw1 & !n sautd 9 butt]4 ,spr9kle a p9* ( *opp$ p>sley on ! g>ni%1 & surr\nd ) a ?read ( melt$ meat-glaze4 ,bord] ! :ole1 close to ! sides ( ! timbale1 ) small cresc5ts ( puff-pa/e1 bak$ pale4 #dfe--,,scrambl$ ,,eggs ,,) ,,%rimps ,di% ! scrambl$ eggs 9 a silv] timbale4 ,place a little heap ( %rimps' tails b\nd ) a few tablespoonfuls ( %rimp sauce 9 ! middle1 & surr\nd ) a ?read ( ! same sauce4 #dff--,,scrambl$ ,,eggs ,,) ,,h]bs ,add to ! scrambl$ eggs a tablespoonful ( p>sley1 *]vil plu*es1 *ives1 & t>ragon leaves 9 equal quantities & *opp$4 #dfg--,,scrambl$ ,,eggs ,,) ,,*eese ,break ! eggs1 beat !m1 season1 & add !reto1 = e two eggs1 "o-half oz4 ( fre% grat$ ,gruyre *eese1 & z mu* grat$ ,p>mesan4 ,cook ! eggs 9 ! usual way on a v mod]ate fire1 9 ord] to keep !m creamy4 #dfh--,,scrambl$ ,,eggs ,,gr&-,m,,re ,add to ! scrambl$ eggs a tablespoonful ( little cru/s1 cut into dice1 fri$ 9 cl>ifi$ butt]1 & prep>$ 9 "t to be ins]t$ into ! eggs v hot4 ,di% 9 a timbale ) a p9* ( *opp$ p>sley 9 ! middle4 #dfi--,,scrambl$ ,,eggs1 ,,georgette ,bake ?ree f9e ,dut* potatoes1 or six small] ones1 9 ! ov54 ,op5 !m by means ( an incision on _! tops2 )draw ! pulp f ! int]ior ) ! h&le ( a spoon1 & keep ! rema9+ %ells hot4 ,prep>e ! scrambl$ eggs 9 ! usual way1 & f9i% !m away f ! fire ) "o & "o-half oz4 ( crayfi% butt]1 & eight or t5 %ell$ crayfi% tails4 ,g>ni% ! potato %ells ) ?is prep>ation1 & di% up on a napk94 #dgj--,,scrambl$ ,,eggs ,,= ,,hot ,,lun*eon ,,hors-,d',,uvre ,i only give "o recipe ( ?is k9d1 b ! s]ies may be ext5d$ at w )\t involv+ mu* deep rese>*1 s9ce all t is ne$$ = ! purpose ( v>iety is ! modification ( ! g>ni% & a *ange 9 ! s\ffl prep>ation4 ,! mode ( proc$ure rema9s unalt]able4 ,prep>e ! scrambl$ eggs1 & g>ni% !m z fancy may sugge/4 ,also make a 8,s\ffl ) ,p>mesan ,*eese0 7,no4 #bbie;a74 ,put ! scrambl$ eggs into a l>ge t>tlet-cru/1 cook )\t col\ration1 fill+ !m only two-?irds full4 ,cov] ) ! s\ffl prep>ation1 tak+ c>e to make x project 9 a m\nd above ! t>tlets2 place ^! on a tray1 poa* quickly 9 a hot ov51 & glaze at ! same "t4 #dga--,,scrambl$ ,,eggs ,,) ,,morels ,add to ! scrambl$ eggs "s m9c$ morels1 sautd 9 butt] & season$4 ,di% 9 timbales1 & place a f9e1 cook$ morel 9 ! c5tre ( ea*4 #dgb--,,scrambl$ ,,eggs ,,) ,,m\ss]ons ,proce$ z = ,no4 #dga4 #dgc--,,scrambl$ ,,eggs1 ,,orl(f ,break ! eggs2 beat !m1 & add !reto a little fre%1 ?ick cream4 ,cook !m 9 ! usual way1 & add ?ree crayfi%es' tails p] e two eggs4 ,di% 9 little porcela9 cases1 place a f9e slice ( truffle 9 ea* ( ! cases1 & arrange ^! ^u a napk9 ly+ on a di%4 #dgd--,,scrambl$ ,,eggs ,a ,,la ,,pi,,montaise ,add to ! scrambl$ eggs1 p] e two ( ! latt]1 "o-half oz4 ( grat$ ,p>mesan *eese & a c(feespoonful ( raw1 grat$1 ,pi$mont truffles4 ,di% 9 a timbale1 & g>ni% ) a f9e cr[n ( slic$ truffles ( ! same k9d z ! above4 #dge--,,scrambl$ ,,eggs ,a ,,la ,,portugaise ,di% ! eggs 9 a timbale1 & place1 9 ! middle1 "s f9e1 concass$ tomatoes1 season$ & sautd 9 butt]4 ,spr9kle a p9* ( concass$ p>sley on ! tomatoes1 & surr\nd ) a ?read ( meat-glaze4 #dgf--,,scrambl$ ,,eggs1 ,,pr9cess ,,m>y ,prep>e "s small timbales 9 d>iole-m\lds f puff-pa/e scraps1 & bake !m )\t col\ration2 also "s little cov]s ( puff-pa/e1 /amp$ out ) an ind5t$ fancy-cutt]1 two in*es 9 diamet]4 ,set ! cov]s on a tray1 gild !m slightly1 place on ea* a scrap ( ind5t$ pa/e1 & leave ?is uncol\r$4 ,bake ! timbales & ! cov]s 9 a mod]ate ov54 ,make a prep>ation ( scrambl$ eggs & ,p>mesan *eese2 add to ?is1 away f ! fire1 two tablespoonfuls ( r$uc$ vel\t ) truffle ess5ce & truffles cut into dice4 ,g>ni% ! timbales1 put a cov] on ea*1 & di% up on a napk94 #dgg--,,scrambl$ ,,eggs1 ,,ra*el ,add "s truffles1 cut into dice1 & "s asp>agus-heads to ! scrambl$ eggs4 ,di% on a timbale2 put a f9e little faggot ( asp>agus-heads 9 ! middle1 & surr\nd ) a cr[n ( slic$ truffles4 #dgh--,,scrambl$ ,,eggs1 ,,re9e ,,m>got ,prep>e ! scrambl$ eggs 9 ! usual way1 & f9i% !m ) ! necess>y quantity ( almond butt]4 ,place ?is prep>ation 9 small t>tlet-cru/s1 bak$ )\t col\ration1 & surr\nd ! t>tlets ) a ?read ( ,b*amel sauce1 f9i%$ ) pi/a*io butt]1 ! ?read ( sauce be+ close up to ! edge ( ! t>tlets4 #dhj--,,scrambl$ ,,eggs1 ,,ro?s*ild ,f9ely p\nd ! rema9s ( six crayfi% 7cook$ 9 ,mirepoix7 ! tails ( :i* h be5 put aside1 & add !reto1 little by little1 two tablespoonfuls ( ?ick cream4 ,rub ?r\gh tammy4 ,add ?is crayfi% cream to ! six beat5 eggs2 season1 & cook on a mod]ate fire ) ! object ( obta9+ a smoo?1 s(t1 & creamy prep>ation4 ,s]ve 9 a timbale & g>ni%1 fir/ly ) a small faggot ( asp>agus-heads plac$ 9 ! middle ( ! eggs1 secondly ) crayfi% tails arrang$ 9 a circle r\nd ! asp>agus1 & ?irdly ) l>ge slices ( v black truffles arrang$ 9 a cr[n ar\nd ! crayfi% tails4 #dha--,,scrambl$ ,,eggs ,,) ,,truffles ,add "o tablespoonful ( truffles1 cook$ 9 ,madeira & cut into dice1 to ! scrambl$ eggs4 ,place ^! 9 a timbale1 & g>ni% ) a cr[n ( slic$ truffles4 ,or place ! prep>ation 9 t>tlet-cru/s1 made f trimm+s ( puff-pa/e & bak$ )\t col\ration1 ) a l>ge slice ( truffle on ! eggs1 9 ea* t>tlet4 #dhb--;,,fri$ ,,eggs ,9 ! long s]ies ( egg-prep>ations1 fri$ eggs are ^? :i* hold ! lea/ important place1 = ! fri$ eggs :i* are s commonly s]v$ at breakfa/s 9 ,engl& & ,am]ica are really eggs la pole4 ,! real fri$ egg is almo/ unkn[n 9 ,engl& & ,am]ica4 ,z a rule1 ! g>ni% giv5 to ?is k9d ( eggs is s]v$ ap>t1 :ile ! latt] are di%$1 ei!r on a napk9 or on pieces ( toa/1 ) a little fri$ p>sley laid 9 ! middle ( ! di%4 #dhc--,,! ,,prep>ation ,,( ,,fri$ ,,eggs ,any fat1 provid$ x be well purifi$1 may be us$ = ^! eggs1 b oil is ! m cu/om>y fry+ m$ium4 ,to d ^! eggs prop]ly1 only "o %\ld be dealt ) at a "t4 ,heat "s oil 9 an omelet-pan until x beg9s to smoke slightly2 break ! egg on a plate2 season x1 & let x slide into ! pan4 ,!n1 ) a wood5 spoon1 quickly cov] up ! yolk ) ! solidifi$ portions ( ! :ite1 9 ord] to keep ! =m] s(t4 ,dra9 ! egg on a piece ( /ret*$ l951 & proce$ 9 ! same way ) ! o!r eggs until ! requir$ quantity has be5 treat$4 #dhd--;,,fri$ ,,eggs ,a ,,la ,,bordelaise ,prep>e z _m halv$ tomatoes la ,prov5ale 7see tomatoes7 z !re are eggs1 add+ a p9* ( *opp$ %allots to ea* halv$ tomato4 ,:5 cook$1 g>ni% !m ) cpes1 f9ely m9c$ & sautd la ,bordelaise2 place a fri$ egg on ea* g>ni%$ half-tomato1 & arrange !m 9 a circle on a di%1 ) fri$ p>sley 9 ! middle4 #dhe--;,,h>ve/]s' ,,fri$ ,,eggs ,fry z _m blan*$ ra%]s ( brea/ ( bacon z !re are eggs4 ,arrange 9 a circle on a di%1 alt]nat+ ! ra%] ) ! eggs4 ,g>ni% ! c5tre ) l>ge peas1 cook$ ) cisel$ lettuce & f9ely-slic$ potatoes4 #dhf--;,,fri$ ,,poa*$ ,,eggs ,?is k9d is recomm5d$1 because x may be s]v$ ) v>i\s g>ni%es--ei!r vegetables ( ! same nature1 a macdo9e1 vegetable pures1 or div]s cullises1 sauces 9 keep+ ) ! eggs1 arti*oke-bottoms1 mu%rooms1 morels1 c4 7slic$ & sautd 9 butt]71 or tomato-fondue1 c4 ,aft] hav+ prop]ly dra9$ & dri$ ! poa*$ eggs1 :i* %\ld h be5 prep>$ be=eh&1 dip !m c>efully 9 a ,vill]oy sauce 7,no4 #ajh71 & arrange !m1 "o by "o1 on a di%4 ,:5 ! sauce has set1 pass ! po9t ( a small knife r\nd ! eggs to remove any excess ( sauce2 take !m (f ! di% to treat !m ) an anglaise 7,no4 #agd71 & !n roll !m 9 v f9e1 fre% bread-crumbs4 ,plunge !m into v hot fat ?ree or f\r m9utes be=e s]v+2 dra9 !m on a piece ( l952 salt slightly1 arrange 9 a circle on a di%1 & set ! select$ g>ni% 9 ! middle4 #dhg--;,,fri$ ,,eggs ,a ,,la ,,portugaise ,place ea* ( ! fri$ eggs ^u a half-tomato la ,portugaise1 i4e41 /uff$ ) rice aft] hav+ be5 previ\sly half-bak$ 9 ! ov54 ,arrange 9 a circle on a di%1 & g>ni% ! c5tre ) concass$ tomatoes sautd 9 butt]4 #dhh--;,,fri$ ,,eggs ,a ,,la ,,prov5,,ale ,put ea* fri$ egg on a half-tomato on a l>ge1 ?ick slice ( egg-plant1 season$1 roll$ 9 fl\r1 & fri$ 9 oil4 ,set 9 a circle on a di%1 ) fri$ p>sley 9 ! c5tre4 #dhi--;,,fri$ ,,eggs ,a ,,la ,,roma9e ,place ! eggs1 fri$ 9 oil1 on little1 oval subrics ( sp9a*4 ,! prep>ation ( sp9a* %\ld h an*ovy fillets1 cut into dice1 add$ to x4 #dij--;,,fri$ ,,eggs ,a ,,la ,,v]di ,cut six h>d-boil$ eggs l5g?wise4 ,remove ! yolks1 p\nd !m ) two oz4 ( butt]1 & add !reto two tablespoonfuls ( ?ick1 cold ,b*amel1 two tablespoonfuls ( cook$ h]bs1 & "o tablespoonful ( lean ham1 cook$ & *opp$4 ,g>ni% ea* half-:ite ( egg ) a good tablespoonful ( ?is prep>ation1 & smoo? x ) ! blade ( a small knife1 %ap+ x 9 su* wise z to repres5t ! o!r half ( ! egg4 ,dip ea* :ole egg1 ?us =m$1 into an anglaise1 & roll 9 f9e1 fre% bread-crumbs4 ,plunge 9 hot fat six m9utes be=e s]v+1 & di% on a napk91 ) fri$ p>sley 9 ! c5tre4 ,s5d1 sep>ately1 to ! table a g>ni% compos$ ( asp>agus-heads4 #dia--;,,fri$ ,,poa*$ ,,eggs ,a ,,la ,,vill]oy ,prep>e ! eggs1 poa*$ be=eh&1 z expla9$ "u ,no4 #dhf4 ,fry !m simil>ly1 & di% !m on a napk91 ) a g>ni% ( fri$ p>sley 9 ! c5tre4 ,omelets ,! proc$ure = omelets is at once v simple & v difficult1 = ta/es diff] consid]ably 9 respect ( _! prep>ation4 ,"s l !m well done1 o!rs insi/ ^u _! be+ j done1 :ile !re are yet o!rs :o only enjoy !m :5 !y are almo/ liquid4 ,nev]!less1 ! foll[+ conditions apply to all--namely1 t !re %\ld be homog5eity ( ! egg-molecules2 t ! :ole mass %\ld be smoo? & s(t2 & t x %\ld be borne 9 m9d t an omelet is 9 reality scrambl$ eggs enclos$ 9 a coat compos$ ( coagulat$ egg4 ,i take z my /&>d an omelet consi/+ ( ?ree eggs1 ! season+ ( :i* comprises a small p9* ( table-salt & a little pepp]1 & :i* requires "o-half oz4 ( butt] = its prep>ation4 ,! quantities ( g>ni%+ +r$i5ts giv5 bel[1 !re=e1 are bas$ ^u ?is /&>d4 #dib--,,! ,,prep>ation ,,( ,,omelets ,heat ! butt] 9 ! omelet-pan1 until x exhales ! *>act]i/ic nutty smell4 ,?is w n only l5d an exquisite ta/e to ! omelet1 b ! degree ( heat rea*$ 9 ord] to produce ! aroma w be f\nd to ensure ! p]fect sett+ ( ! eggs4 ,p\r 9 ! beat5 & season$ eggs1 & /ir briskly ) a =k1 9 ord] to heat ! :ole mass ev5ly4 ,if ! omelet is to be g>ni%$ inside1 ?is ought to be done at ! pres5t /age1 & !n ! omelet %\ld be spe$ily roll$ up & transf]r$ to a di%1 to be f9i%$ 9 accordance ) ! nature ( its designation4 ,:5 ! omelet is on ! di%1 a piece ( butt] may be quickly drawn across its surface1 to make x glossy4 #dic--;,,agn,s ,,sorel ,,omelet ,/uff ! omelet ) "o tablespoonful ( mu%rooms1 m9c$ & sautd 9 butt]4 ,roll x up1 & transf] x to a di%4 ,!n lay eight small slices ( v r$ tongue ^u x1 lett+ _! edges ov]lap2 surr\nd ) a ?read ( veal gravy4 #did--,,omelet ,a ,,la ,,bruxelloise ,/uff ! omelet ) two tablespoonfuls ( brais$ endives1 cisel$ & ?ick5$ ) cream4 ,surr\nd ) a ?read ( cream sauce4 #die--,,omelet ,,) ,c,,pes ,f9ely m9ce two oz4 ( cpes2 toss !m 9 butt] 9 an omelet-pan until !y h acquir$ a br[n col\r2 add !reto a p9* ( *opp$ %allots1 & toss !m aga9 = a mom5t4 ,p\r ! eggs into ! omelet-pan2 make ! omelet2 di% up1 & surr\nd ) a ?read ( half-glaze4 #dif--,,omelet ,,) ,,mu%rooms ,m9ce two oz4 ( raw mu%rooms2 toss !m 9 butt] 9 an omelet-pan2 add ! eggs !reto1 & make ! omelet4 ,transf] x to a di%1 lay ?ree little cook$ & groov$ mu%rooms ^u x1 & surr\nd ) a ?read ( half-glaze4 #dig--,,omelet ,a ,,la ,,*oisy ,/uff ! omelet ) two tablespoonfuls ( brais$ lettuce2 ! latt] %\ld h be5 cisel$ & coh]$ by means ( cream sauce4 ,roll & di% ! omelet1 & surr\nd x ) a ?read ( cream sauce4 #dih--,,omelet ,a ,,la ,,clam>t ,/uff ! omelet ) two tablespoonfuls ( fre% peas1 b\nd by means ( butt] & comb9$ ) a portion ( ! lettuce us$ 9 cook+ !m1 f9ely cisel$4 ,roll & di% ! omelet1 make an op5+ l5g?wise 9 ! c5tre1 & fill ! int]space ) a tablespoonful ( fre% peas4 #dii--,,omelet ,,) ,,cru/s ,comb9e ) ! beat5 & season$ eggs two tablespoonfuls ( small cru/s1 cut into dice1 fri$ 9 cl>ifi$ butt]1 & v hot4 ,make ! omelet v quickly4 #ejj--,,omelet ,,) ,,sp9a* ,/uff ! omelet ) two tablespoonfuls ( sp9a* ) cream1 & surr\nd ) a ?read ( cream sauce4 #eja--,,omelet ,a ,,la ,,f]mi,,re ,add to ! beat5 & season$ eggs "o tablespoonful ( v lean1 cook$ ham cut into dice4 ,p\r ! eggs into ! omelet-pan1 & cook !m quickly1 tak+ c>e to keep !m v s(t4 ,let ! outside h>d5 slightly2 tilt into ! di% aft] ! mann] ( a pancake1 & bespr9kle ! surface ) a p9* ( *opp$ p>sley4 #ejb--,,omelet ,,aux ,,f9es ,,h]bes ,add to ! eggs "o tablespoonful ( p>sley1 *]vil1 *ive1 & t>ragon leaves1 all to be f9ely *opp$ & almo/ equally apportion$4 ,make ! omelet 9 ! usual way4 #ejc--,,omelet ,,) ,,vegetable ,,m>r[ ,,fl[]s ,add to ! eggs "o & "o-half oz4 ( ! calices ( fre%ly-pluck$ & "y vegetable-m>r[ fl[]s2 cisel & /ew !m1 & add !reto a p9* ( *opp$ p>sley4 ,surr\nd ! omelet ) a ?read ( tomato sauce4 ,n4,b4--,?is omelet may be made ) oil1 z well z ) butt]4 #ejd--,,omelet ,,) ,,*ick5',s ,,liv] ,/uff ! omelet ) two tablespoonfuls ( *ick5's liv]1 :i* %\ld be cut into dice or f9ely slic$1 season$1 quickly sautd 9 butt]1 & coh]$ ) half-glaze4 ,di% ! omelet1 make an op5+ l5g?wise 9 ! c5tre1 & place "o tablespoonful ( *ick5's liv]1 prep>$ z above1 9 ! int]spaces4 ,bespr9kle ) *opp$ p>sley1 & surr\nd ! omelet ) a ?read ( half-glaze4 #eje--,,omelet ,,) ,,arti*oke-,,bottoms ,f9ely m9ce two small arti*oke-bottoms 7raw if possible71 season !m1 & slightly col\r !m 9 butt]4 ,add ! beat5 & season$ eggs1 & make ! omelet 9 ! usual way4 #ejf--,,omelet ,,) ,,"y ,,%oots ,,( ,,hops ,/uff ! omelet ) two tablespoonfuls ( "y %oots ( hops1 coh]$ ) cream1 & f9i% x 9 ! usual way4 ,op5 x slightly along ! top1 & g>ni% ) a few "y %oots ( hops put aside = ! purpose4 ,! omelet may be surr\nd$ ) a ?read ( cream sauce1 b ?is is optional4 #ejg--,,omelet ,a ,,la ,,lyonnaise ,f9ely m9ce half an onion1 & cook x ) butt] 9 an omelet-pan1 lett+ x br[n slightly4 ,add ! eggs1 ) :i* a l>ge p9* ( *opp$ p>sley has be5 mix$1 & make ! omelet 9 ! usual way4 #ejh--,,omelet ,,maxim ,make ! omelet 9 ! usual way4 ,lay ^u x alt]nate r[s ( crayfi% tails & slices ( truffle4 ,surr\nd ! omelet ) a f9e bord] ( frogs' legs 8sautd la ,meunire10 i4e41 season$ raw1 roll$ 9 fl\r1 & sautd 9 butt] until q cook$ & well gild$4 #eji--,,omelet ,,) ,,morels ,m9ce & toss 9 butt] two oz4 ( v firm morels4 ,two %\ld be put aside1 :i*1 aft] hav+ be5 cut 9 two1 l5g?wise1 & sautd ) ! o!rs1 %\ld be plac$ on a di% :5 ! omelet is ab\t to be made4 ,hav+ di%$ ! latt]1 place ! f\r sautd & res]v$ pieces ( morels ^u x1 & surr\nd x ) a ?read ( half-glaze4 #eaj--,,omelet ,,m\ssel9e ,beat ! yolks ( ?ree eggs 9 a b[l ) a small p9* ( salt & a tablespoonful ( v ?ick cream4 ,add !reto ! ?ree :ites1 :isk$ to a /iff fro?1 & p\r ?is prep>ation into a wide omelet-pan conta9+ "o oz4 ( v hot butt]4 ,saut ! omelet1 toss+ x v quickly1 & tak+ c>e to turn ! outside edges ( ! prep>ation con/antly t[>ds ! c5tre2 :5 ! :ole mass seems uni=mly set1 roll ! omelet up quickly1 & di% x4 ,?is omelet %\ld be s5t to ! table imm$iately4 #eaj;a--,,omelet ,,) ,,m\ss]ons ,m9ce two oz4 ( v fre% m\ss]ons2 toss !m 9 butt] 9 ! omelet-pan2 add !reto ! eggs mix$ ) a p9* ( *opp$ p>sley2 make ! omelet1 di% x1 & surr\nd x ) a ?read ( half-glaze4 #eaa--,,omelet ,a ,,la ,,nantua ,add to ! omelet six little crayfi%es' tails1 ea* ( :i* mu/ be cut into ?ree1 & ! :ole mix$ ) a little ,nantua sauce4 ,put two f9e crayfi%es' tails on ! omelet1 mak+ !m t\* at _! ?ick] ends1 & surr\nd ) a ?read ( ,nantua sauce4 #eab--,,omelet ,,p>m5ti] ,add a p9* ( *opp$ p>sley to ! eggs1 &1 :5 ab\t to p\r ! latt] into ! omelet-pan1 add two tablespoonfuls ( potato cut into dice1 season$1 sautd 9 butt]1 & v hot4 ,make ! omelet 9 ! usual way4 #eac--,,omelet ,a ,,la ,,paysanne ,frizzle ) butt]1 9 ! omelet-pan1 two oz4 ( brea/ ( bacon cut into dice4 ,add to ! eggs "o tablespoonful ( f9ely-slic$ potatoes sautd 9 butt]1 "o-half tablespoonful ( cisel$ sorrel /ew$ 9 butt]1 & a p9* ( concass$ *]vil4 ,p\r ! :ole ov] ! bacon-dice2 cook ! eggs quickly1 keep+ !m s(t2 turn ! omelet aft] ! mann] ( a pancake1 & tilt x imm$iately on to a r\nd di%4 #ead--,,omelet ,,) ,,asp>agus-,,tops ,add "o & "o-half tablespoonfuls ( blan*$ asp>agus-tops1 /ew$ 9 butt]1 to ! omelet4 ,hav+ di%$ ! omelet1 op5 x along ! middle1 & lay a nice little faggot ( asp>agus-tops 9 ! int]space4 #eae--,,omelet ,a ,,la ,,prov5,,ale ,rub ! bottom ( ! omelet-pan lightly ) a clove ( g>lic2 put two tablespoonfuls ( oil into ! ut5sil1 & heat x until x smokes4 ,?r[ into ! oil a f9e1 peel$1 press$1 & pipp$ tomato1 cut into dice & bespr9kl$ ) a p9* ( concass$ p>sley4 ,cook x quickly1 toss+ x ! :ile1 & add x to ! beat5 & season$ eggs4 ,make ! omelet 9 ! usual way4 ,n4,b4--,! nature ( ?is prep>ation dem&s ! use ( oil 9 treat+ ! tomato1 b1 fail+ oil1 cl>ifi$ butt] may be us$4 #eaf--,,omelet ,,) ,,kidneys ,add to ! omelet a tablespoonful ( calf's or %eep's kidney1 cut into dice1 season$ ) salt & pepp]1 sautd quickly 9 butt]1 & coh]$ by means ( half-glaze4 ,hav+ di%$ ! omelet1 divide x d[n ! middle1 lay "s res]v$ kidney-dice 9 ! int]space1 & surr\nd ) a ?read ( half-glaze4 #eag--,,omelet ,a ,,la ,,ross9i ,add to ! beat5 & season$ eggs "o dess]tspoonful ( cook$ foie gras & z mu* truffle1 cut into small dice4 ,hav+ di%$ ! omelet1 place 9 ! middle !re( a small rectangul> piece ( heat$ foie gras1 & two slices ( truffle on ei!r side ( ! latt]4 ,surr\nd x ) a ?read ( half-glaze flav\r$ ) truffle ess5ce4 #eah--,,omelet ,,) ,,truffles ,add to ! omelet "o tablespoonful ( truffles1 cut into dice4 ,make ! omelet1 di% x1 & lay a r[ ( f9e slices ( truffles ^u x4 ,surr\nd x ) a ?read ( melt$ meat-glaze4 #eai--;,,hot ,,lapw+s' ,,& ,,plov]s' ,,eggs ,note4--,9 ! *apt] on hors-d'uvres1 :]e recipes 7 giv5 :i* deal ) lapw+s' eggs1 ,i made a few rem>ks relative to _! fre%ness1 & indicat$ ! proc$ure = boil+ !m s(t & h>d4 #ebj--,,scrambl$ ,,lapw+s' ,,eggs ,proce$ z = ord9>y scrambl$ eggs1 all ! recipes giv5 = ! latt] be+ p]fectly applicable to lapw+s' eggs4 ,!y require1 h[ev]1 v great c>e 9 _! prep>ation1 & x %\ld be borne 9 m9d t "o ord9>y h5's egg is equal to ab\t ?ree lapw+s' eggs4 #eba--,,lapw+s' ,,eggs ,a ,,la ,,danoise ,poa* ! eggs z direct$ 9 ! recipe deal+ ) ! process1 & di% !m up 9 t>tlet-cru/s g>ni%$ ) a pure ( smok$ salmon4 #ebb--,,omelet ,,( ,,lapw+s' ,,eggs ,proce$ z = o!r omelets1 b "o ord9>y h5's egg is g5]ally add$ to e six lapw+s' eggs 9 ord] to give m body to ! prep>ation4 ,all ! omelet recipes already giv5 may be appli$ to lapw+s' eggs4 #ebc--,,lapw+s' ,,eggs ,a ,,la ,,royale ,g>ni% z _m small t>tlet m\lds z !re are eggs ) *ick5-=cemeat4 ,poa*1 turn out ! m\lds1 & holl[ out ! c5tres ( ! t>tlets 9 su* wise z to be able to set an egg upright 9 ea*4 ,place a s(t- or h>d-boil$ egg on ea* =cemeat t>tlet1 coat ! eggs ) a light pure ( mu%rooms1 bespr9kle ) *opp$ truffles1 & arrange 9 a circle on a di%4 #ebd--,,lapw+s' ,,eggs ,,au ,,tr\bad\r ,select z _m l>ge morels z !re are eggs4 ,remove ! /alks1 & wid5 ! op5+s ( ! morels2 season !m1 & /ew !m 9 butt]4 ,boil ! lapw+s' eggs s(t4 ,g>ni% ea* /ew$ morel ) an egg2 set !m on little t>tlet-cru/s g>ni%$ ) a light1 foie-gras pure1 & arrange !m 9 a circle on a di%4 ,cold ,eggs ,! prep>ation ( cold eggs is n limit$ by classical rules2 x re/s ) ! skill & arti/ic imag9ation ( ! op]ator1 &1 s9ce fancifulness & orig9ality are always closely alli$ to arti/ic imag9ation1 x foll[s t ! v>ieties evolv$ may be inf9ite4 ,inde$1 s v>i\s & num]\s are ! recipes deal+ ) ?is k9d ( egg-prep>ations t ,i mu/ limit myself to a selection only ( ! m cu/om>y ones1 cull$ z f> z possible f my own rep]tory4 #ebe--;,,cold ,,eggs ,,alex&ra ,take "s cold1 well-trimm$1 poa*$ eggs2 dry !m & cov] !m ) a :ite *aud-froid sauce4 ,place a f9e ind5t$ slice ( truffle 9 ! c5tre ( ea*1 & spr9kle ) a cold1 :ite1 melt$ aspic jelly until !y are ?9ly coat$ !re)4 ,slip ! po9t ( a small knife r\nd ea* egg ) ! view ( mov+ !m m easily1 & transf] !m to oval t>tlet-cru/s made f puff-pa/e trimm+s1 bak$ )\t col\ration4 ,lay a bord] ( cavi>e r\nd ! eggs2 di% !m 9 ! =m ( a cr[n1 & put "s *opp$ jelly 9 ! c5tre4 #ebf--;,,cold ,,eggs ,a ,l',,&al\se ,cov] "s cold1 well-dri$1 poa*$ eggs ) a tomato pure comb9$ ) a full ?ird ( its volume ( ,s\bise pure & "o-half p9t ( melt$ aspic jelly p] p9t ( sauce4 ,cut "s pim5tos1 m>9ad$ 9 oil1 into v ?9 /rips1 & lay ^!1 aft] ! mann] ( a lattice1 ^u ea* egg4 ,n[ g>ni% z _m oil$1 oval t>tlet-m\lds z !re are eggs ) tomato pure1 ?ick5$ ) jelly1 & let ! g>ni% set on ice4 ,turn out ! m\lds1 & put an egg ^u ea* ( ! tomato t>tlets2 arrange ! latt] 9 a circle on a di% surr\nd$ ) a *a9 compos$ ( l9k$ r+s ( onion1 & g>ni% ! c5tre ) *opp$1 :ite jelly4 #ebg--;,,cold ,,eggs ,,arg5teuil ,coat "s well-dri$1 s(t-boil$ eggs1 slightly cut at _! base to make !m /&1 ) a :ite *aud-froid sauce comb9$ ) a good ?ird ( its volume ( asp>agus-tops pure4 ,spr9kle repeat$ly ) cold1 melt$1 :ite jelly1 until a glossy coat+ is obta9$4 ,g>ni% ! c5tre ( a di% ) a salad ( asp>agus-tops2 surr\nd ?is ) f9e slices ( cold potato1 cook$ 9 wat] & cut up ) an ev5 fancy-cutt]1 "o in* 9 diamet]1 & arrange ! eggs all r\nd4 #ebh--;,,cold ,,eggs ,,capuc9e ,c>efully dry "s cold1 poa*$ eggs1 & half-coat !m l5g?wise ) a :ite *aud-froid sauce2 complete ! coat+ on ! o!r side ) a smoo? pure ( truffles1 ?ick5$ ) jelly4 ,leave ^! two coats to set1 plac+ ! eggs 9 ! cool or on ice = t purpose4 ,g>ni% ! c5tre ( a r\nd di% ) a small pyramid ( cold1 truffl$ ,br&ade ( morue1 & set ! eggs r\nd ! latt]4 #ebi--;,,cold ,,eggs ,,c>,,me ,cook ! eggs on ! di%1 leave !m to cool1 & trim !m ) an ev5 fancy-cutt]1 oval 9 %ape4 ,place ea* egg on an oval t>tlet-cru/1 g>ni%$ ) dice ( cook$ salmon1 coh]$ ) mayonnaise4 ,surr\nd ) a ?read ( cavi>e1 & lay a ?9 slice ( v black truffle on ea* egg4 #ecj--;,,cold ,,eggs ,,colb]t ,g>ni% "s small1 oval m\lds 9 ,*>treuse fa%ion1 i4e41 l a draught-bo>d4 ,put a small1 cold1 poa*$ egg into ea* m\ld1 fill up ) melt$1 :ite jelly1 & leave to set4 ,g>ni% ! c5tre ( a di% ) a heap$ vegetable salad2 arrange ! eggs tak5 f _! m\lds ar\nd ?is1 & surr\nd ) a little *opp$ jelly4 #eca--;,,cold ,,eggs ,,col9ette ,let a ?9 coat ( :ite jelly set ^u ! bottom & sides ( "s small1 oval m\lds4 ,g>ni% ! latt] ) "s small dice1 consi/+ ( :ite ( egg & truffles1 plac+ !m s z to simulate a draught-bo>d2 n[ ins]t a v small1 cold1 poa*$ egg into ea* m\ld1 & fill up ) a melt$ jelly4 ,g>ni% ! c5tre ( a di% ) a 8,ra*el0 salad1 encircl$ by a r+ ( slic$1 cold potatoes1 cook$ 9 wat]1 & place ! eggs1 remov$ f _! m\lds1 all r\nd4 ,bord] ! di% ) ind5t$ cresc5ts ( :ite jelly4 #ecb--;,,cold ,,eggs ,,) ,,t>ragon ,m\ld ^! 9 baba-m\lds1 or 9 porcela9 cocottes2 sometimes !y may simply be di%$ up on small t>tlet-cru/s4 ,! prep>ation consi/s ( poa*$ or s(t-boil$ eggs1 g>ni%$ ) blan*$ t>ragon leaves1 or coat$ or m\ld$ ) a v f9e t>ragon jelly4 #ecc--;,,cold ,,eggs1 ,,fr\-,,fr\ ,select "s v small poa*$ eggs ( equal size1 cov] !m ) a :ite *aud-froid sauce comb9$ ) ab\t a ?ird ( its volume ( a pure ( h>d-boil$ egg-yolks4 ,g>ni% ! top ( ea* egg ) an ind5t$ r+ ( v black truffle1 & surr\nd ! base ( ! eggs ) a n>r[ ribbon compos$ ( *opp$ truffles4 ,glaze ) jelly1 & leave to set on ice4 ,prep>e a salad ( gre5 vegetables 7peas1 ,fr5* beans cut into dice or loz5ges1 asp>agus-tops72 ?ick5 x ) a v little mayonnaise mix$ ) melt$ jelly4 ,p\r ?is prep>ation into an oil$ m\ld1 & leave x to set4 ,= di%+1 turn out ! salad 9 ! middle ( a di%2 surr\nd ! base ) a l9e ( *opp$ jelly2 encircle ! :ole ) ! eggs1 lett+ !m re/ on ! jelly1 & g>ni% ! di% ) a bord] ( dice cut 9 v cle>1 :ite jelly4 #ecd--;,,cold ,,eggs ,,moscovite ,slightly level bo? ends ( "s %ell$1 h>d-boil$ eggs4 ,surr\nd ! tops & ! bases ) ?ree little an*ovy fillets1 & place a bit ( truffle j half-way along ea* egg4 ,eggs prep>$ 9 ?is way resemble little b>rels1 :]e( ! an*ovy fillets imitate ! iron hoops1 & ! bits ( truffle ! bungs4 ,by means ( a tubul> cutt] empty ! eggs ) c>e2 g>ni% !m ) cavi>e1 & %ape ! latt] to a po9t1 outside ! edges ( ! egg4 ,lay ea* egg 9 an arti*oke-bottom1 cook$ :ite1 & g>ni%$ ) f9ely-*opp$ jelly1 & arrange !m 9 a circle on a di% ) *opp$ jelly 9 ! c5tre4 #ece--;,,cold ,,eggs ,a ,,la ,,nantua ,prep>e "s h>d-boil$ eggs to resemble little b>rels1 aft] ! mann] describ$ above4 ,= e six eggs keep ready & cold eighte5 crayfi% cook$ la ,bordelaise4 ,%ell ! tails1 put two aside = ea* egg1 & cut ! rema9d] into dice2 f9ely p\nd ! bodies & rema9s1 add !reto ?ree tablespoonfuls ( ?ick cream1 & rub ?r\gh tammy4 ,add to ?is cullis "o tablespoonful ( ?ick mayonnaise4 ,b9d ! crayfi% tails1 cut into dice1 ) a few tablespoonfuls ( ?is sauce1 & g>ni% ! eggs1 empti$ by ! me?od indicat$ above1 ) ! prep>ation ( dice1 mak+ x /& out ( ! eggs 9 ! %ape ( a small dome4 ,g>ni% ea* dome ) a rosette compos$ ( f\r halv$ crayfi% tails & f\r truffle loz5ges4 ,glaze well ) jelly2 set ! eggs ^u arti*oke-bottoms g>ni%$ ) a mayonnaise ) crayfi% cullis1 & arrange 9 a circle on a di%4 #ecf--;,,cold ,,eggs ,,polignac ,prep>e "s eggs la ,polignac1 z expla9$ "u 8,m\ld$ ,eggs10 & leave !m to cool4 ,select "s m\lds a little l>g] ?an ^? us$ 9 ! cook+ ( ! eggs2 p\r into ea* half a tablespoonful ( melt$1 :ite jelly1 & leave to set4 ,!n put an egg into ea* m\ld1 & fill up ! space ar\nd ! eggs ) melt$1 :ite jelly4 ,leave to set1 turn out ! m\lds1 arrange ! m\ld+s on a di%1 & surr\nd !m ) dice ( fa9tly col\r$ jelly4 #ecg--;,,cold ,,eggs ,a ,,la ,,re9e ,prep>e "s s(t-boil$ eggs1 & leave !m to cool4 ,take z _m cottage brio*es z !re are eggs2 trim !m to ! level ( ! flut+1 & remove ! crumb f ! inside1 s z to =m little cr\/ades ( !m4 ,g>ni% ! bottom & ! sides ( ^! cr\/ades ) a f9e m9ce ( :ite *ick5-meat1 ?ick5$ ) mayonnaise1 & season mod]ately ) cay5ne4 ,place a %ell$1 s(t-boil$ egg 9 ea* cr\/ade2 coat ?9ly ) mayonnaise slightly ?ick5$ by means ( a jelly2 lay a f9e piece ( truffle on ea* egg1 &1 :5 ! sauce has set1 glaze ) jelly1 us+ a f9e bru% = ! purpose4 ,di% up on a napk94 #ech--;,,cold ,,eggs1 ,,rub5s ,season "s cook$ "y %oots ( hops ) salt & fre%ly-gr\nd pepp]2 add !reto "s *opp$ p>sley & *]vil1 & a pure ( pla9ly-cook$ tomatoes comb9$ ) j suffici5t jelly to ensure ! cohesion ( ! hops4 ,m\ld 9 oil$ t>tlet-m\lds4 ,coat "s well-dri$1 cold1 poa*$ eggs ) :ite *aud-froid sauce2 g>ni% ) pieces ( t>ragon leaves1 & glaze ) jelly4 ,turn out ! t>tlet-m\lds2 set an egg on ea* ( ! m\ld+s1 & arrange !m 9 a circle on a di%1 plac+ betwe5 ea* egg a piece ( v cle> jelly1 cut to ! %ape ( a cock's comb4 ,g>ni% ! c5tre ( ! di% ) *opp$ jelly4 ,,*apt] ,,xiii ,,s\ps ,s\ps are divid$ into two lead+ classes1 viz43-- #a4 ,cle> s\ps1 :i* include pla9 & g>ni%$ consomms4 #b4 ,?ick s\ps1 :i* comprise ! ,pures1 ,vel\ts1 & ,creams4 ,a ?ird class1 :i* is indep5d5t ( ei!r ( ! above1 inasmu* z x =ms "p ( pla91 h\sehold cook]y1 embraces vegetable s\ps & ,g>bures or grat9$ s\ps4 ,b 9 important d9n]s--by ?is ,i mean ri* d9n]s--only ! fir/ two classes are recognis$4 ,:5 a m5u conta9s two s\ps1 "o mu/ be cle> & ! o!r ?ick4 ,if only "o is to be s]v$1 x may be ei!r cle> or ?ick1 9 :i* case ! two k9ds are repres5t$ alt]nately at diff]5t meals4 ,9 ,"p ,i4 ( ?is "w ,i indicat$ ! g5]al mode ( proc$ure = consomms & ?ick s\ps2 ,i expla9$ h[ ! latt] might be conv]t$ f pla9 pures into vel\ts or creams1 or f vel\ts into creams2 & all t n[ rema9s is to reveal ! recipes prop] to ea* ( ^? s\ps4 ,rem>ks4--,9 ! c\rse ( ! recipes = consomms1 giv5 h]eaft]1 ! use ( ,royales 7,nos4 #bjf to #bac7 & ( ,qu5elles1 v>i\sly prep>$ 7,nos4 #aic to #aie & #bje71 w (t5 be enjo9$4 ,= ! prep>ation ( ^! g>ni%es1 !re=e1 ! read] w h to ref] to ! numb]s indicat$4 ,! quantities = ! cle> s\ps t foll[ are all calculat$ to be suffici5t = a /&>d numb] ( six p1 & ! quantity ( ,royales is always giv5 9 s _m d>iole-m\lds1 :i* conta9 ab\t "o-eigh? p9t1 or baba-m\lds1 :i* hold ab\t "o-fif? p9t4 ,( c\rse1 x w be und]/ood t ! poa*+ ne$ n necess>ily h be5 effect$ 9 ^! m\lds1 = v small 8,*>lotte0 m\lds w\ld d q z well4 ,b ,i _h rec\rse to ! p>ticul> ut5sils m5tion$ above1 9 ord] t !re might be no sort ( d\bt z to ! exact quantity ( royale x w\ld be necess>y to prep>e = any "o ( ! s\ps4 ,cle> ,s\ps & ,g>ni%$ ,consomms #eci--;,,consomm ,,alex&ra ,h a qu>t ( excell5t *ick5 consomm ready2 add !reto1 9 ord] to ?ick5 x slightly1 ?ree tablespoonfuls ( poa*$ tapioca1 /ra9$ ?r\gh musl91 & v cle>4 ,put ! foll[+ g>ni% into ! s\p-ture53 ,"o tablespoonful ( :ite *ick5-meat cut 9 f9e juli5ne-fa%ion1 "o tablespoonful ( small *ick5 qu5elles1 groov$ & long 9 %ape1 & "o tablespoonful ( lettuce *iffonade4 ,p\r ! boil+ consomm ^u ?is g>ni%1 & s5d to ! table imm$iately4 #edj--;,,consomm ,,ambassadrice ,h "o qu>t ( *ick5 consomm ready2 also !re %\ld h be5 prep>$ be=eh&1 ) ! view ( us+ !m q cold1 ?ree diff]5t k9ds ( royales1 consi/+ respectively ( truffle pure1 tomato pure1 & pure ( peas1 ea* ( :i* %\ld h be5 poa*$ 9 a d>iole-m\ld4 ,cut ^! royales up into regul> dice1 & put !m 9 ! s\p-ture5 ) "o tablespoonful ( *ick5 fillet & an equal quantity ( small1 fre%ly-cook$ mu%rooms1 f9ely m9c$4 ,p\r ! boil+ consomm ov] ^! g>ni%es1 & s]ve at once4 #eda--;,,consomm ,,&al\se ,prep>e a baba-m\ld ( royale made f tomato pure4 ,:5 q cold1 cut x into dice1 & put ^! 9 ! s\p-ture5 ) "o small tablespoonful ( cook$ ham cut 9 juli5ne-fa%ion1 "o tablespoonful ( boil$ rice1 ) e gra9 di/9ct & sep>ate1 & two tablespoonfuls ( ?read$ eggs 7,no4 #bag74 ,:5 ab\t to s]ve1 p\r "o qu>t ( v cle> *ick5 consomm ov] ! g>ni%4 #edb--;,,consomm ,d',,ar5b]g ,) a small spoon-cutt]1 pick out a spoonful ( c>rot pe>ls & ! same quantity ( turnip pe>ls4 ,cook ^! vegetables by boil+ !m 9 consomm1 tak+ c>e t ! latt] be r$uc$ to a glaze :5 ! vegetables are cook$4 ,) ! same spoon take ! same quantity z above ( v black truffle2 also prep>e a d>iole-m\ld ( royale made f asp>agus heads1 & a doz5 small *ick5-=cemeat qu5elles1 :i* %\ld be m\ld$ to ! %ape ( l>ge pe>ls4 ,poa* ! qu5elles1 cut ! royales up into slices1 :i* mu/ be /amp$ ) an ind5t$ fancy-cutt]1 & put ! :ole into ! s\p-ture5 ) ! c>rots1 turnips1 & truffle pe>ls1 & "o tablespoonful ( v gre5 peas4 ,p\r a qu>t ( *ick5 consomm ov] ! g>ni%1 & s5d to ! table at once4 #edc--;,,consomm ,a ,,la ,,boh,,mi5ne ,prep>e ?ree d>iole-m\lds ( foie-gras royale1 & twelve pr(it]olles 7,no4 #bah7 ( ! size ( hazel-nuts1 ! latt] be+ made v crisp4 ,:5 ! royale is cold1 cut x into little1 regul> squ>es1 & put ^! into ! s\p-ture54 ,:5 ab\t to s]ve1 p\r ov] ?is g>ni% a qu>t ( *ick5 consomm1 ?ick5$ by means ( ?ree tablespoonfuls ( tapioca1 poa*$ & /ra9$ ?r\gh l954 ,s5d ! pr(it]olles to ! table sep>ately1 & v hot4 #edd--;,,consomm ,,bo,,eldieu ,prep>e eighte5 *ick5-=cemeat qu5elles1 m\ld$ by means ( a small teaspoon2 "s %\ld be /uff$ ) foie-gras pure1 moi/5$ ) a little vel\t2 o!rs ) *ick5 pure2 & yet o!rs ) truffle pure--9 %ort1 six ( ea* k9d4 ,place ^!1 "o by "o1 on a butt]$ saut-pan2 poa* !m1 dra9 !m1 & put !m 9 ! s\p-ture5 ) a tablespoonful ( :ite *ick5-meat1 cut into dice4 ,:5 ab\t to s]ve1 p\r "o qu>t ( *ick5 consomm1 ?ick5$ z above ) tapioca1 ov] ! g>ni%4 #ede--;,,consomm ,,b\queti]e ,prep>e a g>ni% ( c>rots & turnips1 cut ) ! tubul> cutt] or ) ! spoon2 ,fr5* beans cut into loz5ges1 asp>agus-heads1 & gre5 peas1 all ( :i* vegetables %\ld be fre% & "y4 ,cook ea* vegetable accord+ to its nature1 & put ! :ole into ! s\p-ture54 ,:5 ab\t to s]ve1 p\r ov] ! g>ni% "o qu>t ( *ick5 consomm ?ick5$ ) two tablespoonfuls ( tapioca1 poa*$ & /ra9$ ?r\gh f9e l954 #edf--;,,consomm ,,b\rdal\e ,prep>e a d>iole-m\ld ( ea* ( ! f\r foll[+ royales3-- #a4 ,( a pure ( h>icot-beans ) a slight addition ( tomato4 #b4 ,( a *ick5 pure moi/5$ ) vel\t4 #c4 ,( a pure ( asp>agus-tops comb9$ ) a few cook$ sp9a* leaves1 to deep5 ! col\r4 #d4 ,( a c>rot pure 7,pure ,crcy74 ,hav+ poa*$ & cool$ ! royales1 cut !m z foll[s3-- 7#a7 ,into dice1 7#b7 into loz5ges1 7#c7 into little leaves1 & 7#d7 into />s4 ,place !m all 9 ! s\p-ture51 &1 :5 ab\t to s]ve1 p\r "o qu>t ( boil+ & v cle> *ick5 consomm ov] !m4 #edg--,,potage ,,borts* ,cut 9 juli5ne-fa%ion ! heads ( two leeks1 "o c>rot1 half ( an onion1 f\r oz4 ( ! :ite ( cabbage leaves1 half a root ( p>sley1 ! :ite "p ( a /ick ( cel]y1 & f\r oz4 ( beetroot2 set ! :ole to /ew g5tly 9 butt]4 ,moi/5 ) "o qu>t ( :ite consomm & two or ?ree tablespoonfuls ( ! juice ( grat$ beetroot2 add a small bun* ( f5nel & sweet m>joram1 two lbs4 ( mod]ately fat brea/ ( beef1 & ! half ( a semi-roa/$ duck2 set to cook g5tly = f\r h\rs4 ,:5 ab\t to s]ve1 cut ! brea/ ( beef into l>ge dice1 & cut ! duck into small slices2 f9i% ! s\p ) "o-qu>t] p9t ( beetroot juice1 extract$ f grat$ beetroot press$ 9 l951 & a little blan*$ & *opp$ f5nel & p>sley4 ,put ! beef dice & slic$ duck into ! s\p1 ) twelve grill$ & despumat$ *ipolatas4 ,s]ve1 sep>ately1 a sauceboat ( s\r cream4 ,n4,b4--,! *ipolatas may be replac$ by v small patties ) duck =cemeat1 :i* %\ld be s]v$ sep>ately4 #edh--;,,consomm ,,brunoise ,cut into small dice ! r$ "p only ( two small c>rots1 "o small turnip1 ! heads ( two leeks1 a small /ick ( cel]y1 & ! ?ird ( an onion ( m$ium size4 ,season ! vegetables mod]ately ) salt & a p9* ( sug>1 & /ew !m 9 butt]4 ,moi/5 ) "o-half p9t ( consomm1 & complete ! cook+ ( ! ,brunoise g5tly4 ,five m9utes be=e s]v+1 f9i% ) "o qu>t ( boil+1 ord9>y consomm1 a mod]ate tablespoonful ( peas1 & ! same quantity ( ,fr5* beans1 cut into dice & kept v gre54 ,p\r into ! s\p-ture51 & add a p9* ( f9e *]vil plu*es4 #edi--;,,consomm ,,c>m5 ,prep>e "o qu>t ( consomm1 to :i* add1 :ile cl>ify+1 "o-qu>t] p9t ( raw tomato pure1 9 ord] to give x a fa9t1 p9k t+e4 ,also peel & press a small & r firm tomato2 cut into dice1 & poa* ! latt] 9 "s ( ! consomm2 put !m 9 ! s\p-ture5 ) a small tablespoonful ( mild capsicum1 cut 9 f9e juli5ne-fa%ion1 & "o tablespoonful ( pla9-boil$ rice4 ,:5 ab\t to s]ve1 p\r ! boil+ consomm ov] ! g>ni%1 & add a small p9* ( *]vil plu*es4 #eej--;,,consomm ,,ca/ellane ,prep>e 7#a7 "o qu>t ( game consomm1 flav\r$ ) a fumet ( woodcock2 7#b7 two baba-m\lds ( royale1 two-?irds ( :i* consi/s ( a pure ( woodcock & "o-?ird ( l5tils1 ) half ! yolk ( a h>d-boil$ egg1 *opp$ & ?ick5$ ) ! usual leason4 ,cut ?is royale into slices1 ab\t ! size ( a flor91 "o-half in* ?ick4 ,put ^! into ! s\p-ture51 toge!r ) "o tablespoonful ( a juli5ne ( roa/ woodcock fillets1 & p\r !reon ! boil+ game consomm4 #eea--;,,consomm ,c,,le/9e ,prep>e "o qu>t ( *ick5 consomm1 & add !reto ?ree small tablespoonfuls ( poa*$ tapioca1 /ra9$ ?r\gh f9e l954 ,= ! g>ni% make ?ree pannequets 7,no4 #bdjc & #bdgf7 )\t sug>1 & spread ov] ea* a ?9 coat+ ( *ick5 =cemeat ) cream4 ,place "o on top ( ! o!r1 spr9kle ! lay] ( =cemeat on ! upp]mo/ "o ) f9ely-*opp$1 v black truffles1 & place 9 ! front ( ! ov5 = a few m9utes1 9 ord] to poa* ! =cemeat4 ,/amp ! pannequets out ) an ev5 fancy-cutt] ab\t "o in* 9 diamet]4 ,put ! pieces into a s\p-ture51 &1 :5 ab\t to s]ve1 p\r 9 ! boil+ consomm4 #eeb--;,,consomm ,,*>treuse ,prep>e 7#a7 eighte5 small ravioles 7,no4 #bbif7--six f sp9a* pure1 six f foie-gras pure1 & ! rema9+ six f *opp$ mu%rooms2 7#b7 two small tablespoonfuls ( tomato dice4 ,t5 m9utes be=e s]v+1 poa* ! ravioles 9 boil+1 salt$ wat]1 & ! tomato dice 9 "s ( ! consomm4 ,put ! ravioles & ! tomato dice 7well dra9$7 into ! s\p-ture51 & p\r ov] !m "o qu>t ( consomm ) a mod]ate addition ( tapioca4 ,add a p9* ( *]vil plu*es4 #eec--;,,consomm ,,aux ,,*eveux ,d',,ange ,ab\t two m9utes be=e s]v+1 plunge ?ree oz4 ( v f9e v]micelli1 kn[n z ,angel's ,hair 7,*eveux d',ange7 into "o qu>t ( excell5t1 boil+ consomm4 ,an in/ant only is ne$$ to poa* ! v]micelli1 & ! latt] does n require to be blan*$4 ,?is s\p1 l ^? conta9+ pa/es1 %\ld be accompani$ by fre%ly-grat$ ,p>mesan *eese4 #eed--;,,consomm ,,colb]t ,h ready "o qu>t ( excell5t ,pr9tani] *ick5 consomm 7,no4 #fja74 ,also poa* six small eggs 9 slightly salt$ & acidulat$ wat]4 ,! eggs %\ld be z small & z fre% z possible1 bo? ( :i* conditions are absolutely necess>y = a prop] poa*+ 7see poa*$ eggs1 ,no4 #daa74 ,set ^! eggs 9 a small timbale ) a little consomm1 & s5d !m to ! table ) ! ,pr9tani]4 ,hav+ p\r$ ! latt] into ! plates1 put "o ( ! eggs into ea* ( ^!4 #eee--;,,consomm ,,colomb9e ,prep>e a good tablespoonful ( c>rot pe>ls1 & z _m turnip pe>ls1 keep+ ! latt] v :ite4 ,cook !m 9 ! cu/om>y way1 & put !m 9 ! s\p-ture5 ) "o tablespoonful ( v gre5 peas1 "o tablespoonful ( a juli5ne ( roa/-pigeon fillets1 & six poa*$ pigeons' eggs1 :i* latt] %\ld be s5t to ! table 9 a timbale at ! same "t z ! consomm4 ,p\r ov] ! o!r g>ni% "o qu>t ( v cle>1 boil+1 *ick5 consomm1 & s]ve imm$iately4 ,?is s\p c only appe> on summ] & spr+ m5us1 :5 ! pigeons' eggs are 9 season4 #eef--;,,cro,,te ,,au ,,pot ,prep>e a fre%ly-cook$ vegetable g>ni% = a /ockpot3--,c>rots & turnips cut into small /icks & trimm$2 a few heads ( leeks1 & cabbage1 p>boil$1 m9c$1 & cook$ 9 v fat consomm4 ,put ^! vegetables 9 a some:at greasy bro? = t5 m9utes4 ,also prep>e sev5 or eight cru/s ( ,fr5* s\p 8flutes02 bespr9kle !m ) /ock grease1 & dry !m 9 ! ov54 ,put ! vegetable g>ni% into ! s\p-ture52 p\r !reon "o qu>t ( consomm ( ! ,petite ,m>mite 7,no4 #eih71 & add to ! dri$ cru/s4 #eeg--;,,consomm ,,cyrano ,prep>e 7#a7 "o qu>t ( consomm ) a fumet ( duck2 7#b7 twelve small qu5elles ( duck =cemeat1 :i* %\ld be made flat & oval4 ,hav+ poa*$ ! qu5elles1 dra9 !m1 & set !m 9 a small1 %all[ e>!n pan or timbale2 spr9kle ) a little grat$ ,p>mesan *eese & a few drops ( *ick5 glaze1 & set to glaze 9 ! ov54 ,! qu5elles are s]v$ sep>ately 9 ! pan 9 :i* !y h be5 glaz$1 & ! consomm is s5t to ! table 9 a s\p-ture54 #eeh--;,,consomm ,,demid(f ,) ! small spoon-cutt]1 pick out a good tablespoonful ( c>rot1 & ! same quantity ( turnip pe>ls4 ,cook ^! vegetables 9 ! cu/om>y way1 & put !m 9 ! s\p-ture5 ) "o tablespoonful ( truffle pe>ls1 ! same quantity ( peas1 & small1 poa*$1 *ick5-=cemeat qu5elles ) h]bs4 ,p\r "o qu>t ( boil+ *ick5 consomm ov] ?is g>ni%1 & add a p9* ( *]vil plu*es4 #eei--;,,consomm ,,deslignac ,prep>e 7#a7 two small1 /uff$ lettuces1 roll$ into sausage =m & poa*$2 7#b7 two baba-m\lds ( royale ) cream4 ,cut ! royale into small1 regul> dice2 trim ! lettuce1 & cut x into slices2 put ?is g>ni% into ! s\p-ture51 & p\r !reon "o qu>t ( boil+ *ick5 consomm1 ?ick5$ ) ?ree tablespoonfuls ( poa*$ tapioca1 /ra9$ ?r\gh l954 ,add a p9* ( *]vil plu*es4 #efj--;,,consomm ,,aux ,,diablot9s ,cut a ,fr5* s\p 8flute0 into twelve slices "o-qu>t] in* ?ick4 ,r$uce ab\t "o-qu>t] p9t ( ,b*amel to a ?ick consi/5ce2 add !reto1 away f ! fire1 two heap$ tablespoonfuls ( grat$ ,gruyre *eese1 & season ) a little cay5ne4 ,g>ni% ! slices ( s\p 8flute0 ) ?is prep>ation1 arrang$ 9 ! =m ( a dome1 ^u a tray1 & set x to glaze a few m9utes be=e s]v+4 ,p\r "o qu>t ( *ick5 consomm into ! s\p-ture51 & add ! diablot9s4 #efa--;,,consomm ,,diplomate ,roll into small sausage-=m ?ree oz4 ( *ick5 =cemeat1 f9i%$ ) crayfi% butt]4 ,poa* ! sausages1 cut !m into ?9 r\ndels1 & put !m into ! s\p-ture5 ) "o dess]tspoonful ( v black truffle1 cut 9 juli5ne-fa%ion4 ,p\r ov] ?is g>ni% "o qu>t ( boil+ *ick5 consomm1 ?ick5$ ) two tablespoonfuls ( poa*$ tapioca1 /ra9$ ?r\gh l954 #efb--;,,consomm ,,divette ,prep>e two baba-m\lds ( royale made f crayfi% vel\t1 eighte5 small qu5elles ( smelt =cemeat1 m\ld$ to ! %ape ( pe>ls1 & "o tablespoonful ( small pe>ls ( v black truffle4 ,cut ! royale into oval slices1 & put ^! into ! s\p ) ! poa*$ qu5elles & ! truffle pe>ls4 ,p\r "o qu>t ( v cle>1 boil+ consomm ov] ! g>ni%4 #efc--;,,consomm ,,doria ,prep>e ! foll[+ g>ni%3--,?irty pellets ( cucumb] 9 ! %ape ( l>ge pe>ls2 eighte5 small qu5elles ( *ick5 =cemeat1 long 9 %ape & groov$2 six little pellets1 ab\t ! size ( a l>ge pea1 ( pte *\x1 comb9$ ) grat$ *eese1 roll$ by h&2 & "o & "o-half tablespoonfuls ( ,japanese pe>ls1 poa*$ 9 "s ( ! consomm4 ,put ! cucumb] pellets1 cook$ 9 consomm1 into ! s\p-ture52 add ! poa*$ qu5elles & ! ,japanese pe>ls4 ,f\r m9utes be=e s]v+1 plunge ! pellets ( pte *\x into hot fat1 keep+ !m crisp4 ,:5 ab\t to s]ve1 p\r ov] ! g>ni% "o qu>t ( boil+ *ick5 consomm2 complete ) a p9* ( *]vil plu*es1 & s]ve ! little1 fri$ pellets sep>ately4 #efd--;,,consomm ,,d\glas ,) an ev5 cutt]1 ! size ( a p5ny1 cut up "s brais$ & cool$ sweetbread into twelve r\ndels "o-?ird in* ?ick2 ) ! same cutt] cut out twelve m r\ndels f "s cook$ arti*oke-bottoms1 & put ! :ole into ! s\p-ture5 ) two tablespoonfuls ( v gre5 asp>agus-heads4 ,:5 ab\t to s]ve1 p\r "o qu>t ( boil+1 highly season$1 ord9>y consomm ^u ! g>ni%4 #efe--;,,consomm ,a ,l',,cossaise ,prep>e a special mutton bro?1 &1 at ! same "t1 cook a f9e piece ( brea/ ( mutton = ! g>ni%4 ,p] two qu>ts ( bro?1 put into ! s\p-ture5 f\r tablespoonfuls ( pe>l-b>ley1 cook$ v g5tly be=eh&2 two tablespoonfuls ( ,fr5* beans1 cut into loz5ges1 & ! brea/ ( mutton cut into regul> dice ( "o-half in* side1 9 ! proportion ( "o tablespoonful = ea* p]son4 ,p\r ! boil+ mutton bro? ov] ?is g>ni%1 aft] hav+ remov$ all ! grease & /ra9$ x ?r\gh l954 #eff--;,,consomm ,,favorite ,) a spoon-cutt]1 pick f out "s violet potatoes eighte5 pellets ! size ( small hazel-nuts1 & cook !m 9 salt$ wat] 9 good "t = !m to be ready = ! di%+ up ( ! s\p4 ,put !m 9 ! s\p-ture5 ) two tablespoonfuls ( a juli5ne ( arti*oke-bottoms & ! same quantity ( cook$ mu%rooms1 also cut 9 juli5ne-fa%ion4 ,p\r ov] ! g>ni% "o qu>t ( *ick5 consomm1 ?ick5$ ) ?ree tablespoonfuls ( poa*$ tapioca /ra9$ ?r\gh l954 ,add a p9* ( *]vil plu*es4 #eff;a--,,consomm ,a ,,la ,,f]mi,,re ,m9ce1 some:at f9ely1 "o small c>rot1 "o small turnip1 ! heads ( two leeks1 & ! half ( an onion4 ,slightly /ew ^! vegetables 9 "o & "o-half oz4 ( butt]2 moi/5 ) "o & "o-half p9ts ( :ite consomm2 add two oz4 ( p>boil$ cabbage1 cut r\ghly into a juli5ne1 & complete ! cook+ g5tly1 tak+ c>e to remove all grease1 ) ! view ( obta9+ a v cle> consomm4 ,p\r into ! s\p-ture51 & add a few ?9 slices ( ,fr5* s\p 8flute10 slightly dri$4 #efg--;,,consomm ,,flor5t9e ,) f9e *ick5 =cemeat make tw5ty-f\r small qu5elles on a butt]$ tray1 _! %ape be+ t ( small ,mecca loaves4 ,to ! =cemeat ( six ( ^! qu5elles add "s v f9ely *opp$ tongue2 add :ite *ick5-meat to t ( ano!r six2 & to t ( ! rema9+ twelve add "s v r$uc$ sp9a* pure4 ,! qu5elles ) sp9a* %\ld numb] twice ^? ) ! o!r two +r$i5ts1 9 ord] t ! prep>ation may be 9 keep+ ) its designation 8 la ,flor5t9e40 ,poa* ! qu5elles2 put !m 9 ! s\p-ture5 ) two tablespoonfuls ( v gre51 cook$ peas4 ,:5 ab\t to s]ve1 p\r "o qu>t ( v cle>1 boil+ *ick5 consomm ov] ?is g>ni%1 & add a p9* ( *]vil plu*es4 #efh--;,,consomm ,,gauloise ,prep>e two d>iole-m\lds ( ham royale1 & poa* ! latt] 9 a small1 well-butt]$ ,*>lotte m\ld4 ,:5 q cold1 cut x into l>ge loz5ges1 & put ^! into ! s\p-ture5 ) six small cocks' combs & six small cocks' kidneys 7^! latt] z small z possible74 ,:5 ab\t to s]ve1 p\r ov] ?is g>ni% "o qu>t ( *ick5 consomm1 ?ick5$ slightly ) two tablespoonfuls ( poa*$ tapioca1 /ra9$ ?r\gh l954 #efi--;,,consomm ,,george ,,s& ,h ready "o qu>t ( consomm flav\r$ ) v cle> fi% fumet4 ,also prep>e twelve small qu5elles ( :it+ =cemeat1 f9i%$ ) crayfi% butt]2 /ew twelve morels1 :i* %\ld be left :ole if v small1 & cut into two if !y are ( m$ium size2 twelve small slices ( poa*$ c>ps' milt1 & twelve little r\ndels ( ,fr5* s\p 8flutes40 ,put ! poa*$ qu5elles & ! /ew$ morels into ! s\p-ture52 p\r !re9 ! boil+1 fi% consomm1 & s5d ! slices ( c>ps' milt set on ! r\ndels ( ,fr5* s\p 8flute0 sep>ately to ! table4 #egj--;,,consomm ,,g]ma9e ,prep>e two d>iole-m\lds ( royale made f a pure ( v gre5 peas1 comb9$ ) a tablespoonful ( ,mirepoix /ew$ 9 butt]1 & a /rong p9* ( small1 *]vil plu*es2 eighte5 small qu5elles ( *ick5 =cemeat ) cream1 m\ld$ to ! =m ( pa/ils4 ,:5 ! royale is cold1 cut x into regul> r\ndels1 & put ^! into ! s\p-ture5 ) ! poa*$ qu5elles4 ,:5 ab\t to s]ve1 p\r "o qu>t ( boil+ *ick5 consomm ov] ! g>ni%4 #ega--;,,consomm ,,girond9e ,prep>e 7#a7 "o qu>t ( highly-season$ beef consomm2 7#b7 two baba-m\lds ( ord9>y royale made ) :ole eggs & comb9$ ) two tablespoonfuls ( cook$ & f9ely-*opp$ lean ham2 7#c7 ?ree tablespoonfuls ( a juli5ne ( c>rots 7! r$ "p only7 /ew$ 9 butt]1 ! cook+ ( :i* %\ld be complet$ 9 ! consomm4 ,put ! royale1 cut into l>ge1 regul> loz5ges1 & ! juli5ne ( c>rots into ! s\p-ture51 & p\r 9 ! boil+ beef consomm4 #egb--;,,consomm ,,grimaldi ,h ready "o qu>t ( excell5t ord9>y consomm1 to :i* h be5 add$1 :ile cl>ify+1 f\r tablespoonfuls ( raw tomato pure1 /ra9$ ?r\gh f9e l954 ,also prep>e two d>iole-m\lds ( ord9>y royale1 & ?ree tablespoonfuls ( a f9e juli5ne ( ! :ite ( cel]y1 /ew$ 9 butt]1 f9ally cook$ 9 ! consomm1 & ) all grease remov$4 ,put ! royale1 cut into l>ge dice1 & ! juli5ne ( cel]y into ! s\p-ture51 & p\r !reon ! boil+ consomm ) tomatoes4 #egc--;,,consomm ,,imp]iale ,prep>e ?ree d>iole-m\lds ( m\ssel9e =cemeat ( f[l 7,no4 #aie71 & put x to poa* 9 a small ,*>lotte m\ld4 ,:5 q cold1 cut x1 by means ( a cutt]1 into r\ndels ! size ( a p5ny1 & put ^! 9 ! s\p-ture5 ) six small blan*$ cocks' combs & ?ree slic$ cocks' kidneys1 & two tablespoonfuls ( v gre5 peas4 ,p\r ov] ?is g>ni% "o qu>t ( *ick5 consomm1 ?ick5$ ) ?ree tablespoonfuls ( poa*$ tapioca /ra9$ ?r\gh l954 #egd--;,,consomm ,a ,l',,indi5ne ,h ready "o qu>t ( ord9>y consomm season$ ) curry4 ,also prep>e ?ree baba-m\lds ( royale made f cocoanut milk1 &1 :5 q cold1 cut into small dice4 ,put ?is royale into ! s\p-ture52 p\r on x ! boil+ consomm ) curry1 & s5d to ! table1 sep>ately1 f\r tablespoonfuls ( ,rice l',indi5ne 7,no4 #bbed74 #ege--;,,consomm ,a ,l',,infante ,) "s pte *\x 7,no4 #bcgd7 prep>e eighte5 pr(it]olles ( ! size ( hazel-nuts4 ,cook !m1 tak+ c>e to keep !m v crisp1 & /uff !m :5 cold ) pure de foie gras moi/5$ ) vel\t4 ,put two tablespoonfuls ( a f9e juli5ne ( mild capsicum into ! s\p-ture51 & p\r !reon "o qu>t ( boil+ *ick5 consomm1 mod]ately ?ick5$ ) poa*$ tapioca /ra9$ ?r\gh l954 ,s]ve ! pr(it]olles ( foie gras sep>ately1 aft] hav+ heat$ !m 9 ! front ( ! ov54 ,n4,b4--,! g>ni% ( ,consomm l',infante may consi/ only ( ! pr(it]olles1 & ! juli5ne ( capsicum may be suppress$2 ?is is a matt] ( ta/e4 #egf--;,,consomm ,,jacquel9e ,) a small spoon-cutt]1 pick f out "s c>rots tw5ty-f\r little oval pellets1 :i* %\ld be cook$ 9 ! consomm4 ,prep>e two baba-m\lds ( royale ) cream4 ,put into ! s\p-ture5 ! pellets ( c>rots & ! royale cut to ! %ape ( pa/ils1 "o tablespoonful ( peas1 ! same quantity ( v gre5 asp>agus-heads1 & "o tablespoonful ( rice4 ,:5 ab\t to s]ve1 p\r "o qu>t ( boil+ *ick5 consomm ov] ?is g>ni%4 #egf;a--,,consomm ,,juli5ne ,cut into fillets1 two in*es 9 l5g?1 ! r$ "p only ( two m$ium-siz$ c>rots1 "o m$ium-siz$ turnip1 "o leek1 half a /ick ( cel]y1 "s cabbage leaves1 & half an onion4 ,season ^! vegetables ) a p9* ( salt & z mu* ca/or sug>2 /ew !m 9 "o oz4 ( butt]2 moi/5 ) "o & "o-half p9ts ( :ite consomm1 & !n add two oz4 ( small p>boil$ cabbages1 cut aft] ! mann] ( ! o!r vegetables4 ,f9i% ! cook+ g5tly1 remov+ ! grease ! :ile1 & complete ) "o small tablespoonful ( v gre51 cook$ peas1 "o tablespoonful ( sorrel & lettuce *iffonade1 & "o p9* ( *]vil plu*es4 #egg--;,,consomm ,,lorette ,h ready "o qu>t ( *ick5 consomm4 ,also prep>e two tablespoonfuls ( a f9e juli5ne ( cel]y /ew$ 9 butt] & cook$ 9 ! consomm2 twelve small 8pommes la lorette0 7,no4 #bbbf71 ! size ( hazel-nuts1 & %ap$ l small cresc5ts4 ,^! potatoes %\ld be fri$ 9 hot fat f\r m9utes be=e s]v+4 ,put into ! s\p-ture5 ! juli5ne ( cel]y1 twelve small1 fre%ly-poa*$ cocks' kidneys1 & "o tablespoonful ( a juli5ne ( pim5tos2 p\r ! boil+ consomm ov] ?is g>ni%2 add a p9* ( *]vil plu*es1 & s5d ! lorette potatoes to ! table sep>ately4 #egh--;,,consomm ,,macdonald ,prep>e 7#a7 "o qu>t ( highly season$ beef consomm1 7#b7 two d>iole-m\lds ( bra9-pure royale2 7#c7 two tablespoonfuls ( cucumb]s cut into small dice & cook$ 9 consomm until ! latt] is r$uc$ to a glaze2 7#d7 five little ravioles g>ni%$ ) *ick5 =cemeat comb9$ ) a ?ird ( its volume ( sp9a*4 ,put ^! ravioles to poa* 9 salt$ boil+ wat] twelve m9utes be=e s]v+4 ,put into ! s\p-ture5 ! royale ( bra9s cut into r\ndels "o-?ird in* ?ick1 ! dice ( cucumb]1 & ! ravioles poa*$ & well dra9$4 ,p\r ! boil+ beef consomm ov] ?is g>ni% j be=e s]v+4 #egi--;,,consomm ,,m>gu]ite ,take two tablespoonfuls ( *ick5 =cemeat ) cream1 & roll x into sausage-=m on ! fl\r$ mix+-bo>d4 ,put ! sausage to poa*4 ,rub ! yolk ( an egg ?r\gh a f9e sieve1 & coh]e x ) half a teaspoonful ( raw =cemeat4 ,hav+ poa*$ & cool$ ! *ick5 sausage1 cut x into ?9 r\ndels1 & /amp ea* r\ndel ) a fancy-cutt] to ! %ape ( a m>gu]ite4 ,arrange ! m>gu]ites on a di%1 & lay 9 ! middle ( ea* a bit ( ! egg & =cemeat1 9 imitation ( ! fl[]-c5tre4 ,put ^! m>gu]ites into ! s\p-ture5 ) "o tablespoonful ( small1 gre5 asp>agus cut into l5g?s ( "o in*4 ,:5 ab\t to s]ve1 p\r "o qu>t ( v cle>1 boil+ *ick5 consomm ov] ?is g>ni%4 #ehj--;,,consomm ,,m>quise ,prep>e "o qu>t ( good1 ord9>y consomm1 to :i* ?ree /icks ( cel]y h be5 add$1 :ile cl>ify+1 9 ord] t ! ta/e ( ! cel]y may be v decid$4 ,make ?irty small qu5elles ( *ick5 =cemeat comb9$ ) f9ely-*opp$ filb]ts1 giv+ !m ! %ape ( pa/ils4 ,poa* ^! qu5elles t5 m9utes be=e s]v+4 ,also poa* 9 c\rt-b\illon two calf's pi?s1 & cut !m into ?9 r\ndels4 ,put ! poa*$ qu5elles & ! r\ndels ( calf's pi?s into ! s\p-ture51 & p\r !reon ! boil+ consomm4 #eha--;,,consomm ,,m]c,d,s ,prep>e "o qu>t ( *ick5 consomm ) pim5tos1 comb9$1 at ! la/ m9ute1 away f ! fire1 ) "o-half p9t ( %]ry4 ,put into ! s\p-ture5 two tablespoonfuls ( capsicum1 cut 9 f9e juli5ne-fa%ion & %ort1 & "s small1 fre%ly-cook$ cocks' combs4 ,:5 ab\t to s]ve1 p\r ! consomm ov] ?is g>ni%4 #ehb--;,,consomm ,,messal9e ,prep>e "o qu>t ( *ick5 consomm1 & add !reto1 :ile cl>ify+1 "o-qu>t] p9t ( tomato ess5ce1 obta9$ by r$uc+ ! moi/ure conta9$ by ! tomato to a syrup4 ,put into ! s\p-ture5 twelve small1 fre%ly-poa*$ cocks' combs1 two tablespoonfuls ( ,spani% capsicum cut into a juli5ne & poa*$ 9 ! consomm if fre% 7?is %\ld h be5 previ\sly grill$1 ) ! view ( remov+ ! sk9s71 & two tablespoonfuls ( poa*$ rice1 e gra9 ( :i* %\ld be di/9ct4 ,p\r ! boil+ consomm ov] ?is g>ni%4 #ehc--;,,consomm ,,mett]ni* ,prep>e "o qu>t ( game consomm ) pheasant fumet4 ,also poa* two d>iole-m\lds ( royale1 made f a pure ( arti*okes comb9$ ) "s tablespoonfuls ( ! r$uc$ game ,espagnole4 ,cut ?is royale into dice2 put ^! into a s\p-ture5 ) "o tablespoonful ( a juli5ne ( pheasant fillets1 & p\r !reon ! boil+ consomm4 #ehd--;,,consomm ,a ,,la ,,milanaise ,cook 9 slightly salt$ boil+ wat] two oz4 ( mod]ately ?ick mac>oni4 ,z soon z x is cook$1 dra9 x1 lay x on a piece ( l951 & cut x into small r+s4 ,also prep>e "o-qu>t] p9t ( ,b*amel1 ?ick5$ ) ! yolk ( "o egg comb9$ ) "o oz4 ( grat$ *eese1 & keep x v d5se4 ,mix ! r+s ( mac>oni ) ?is sauce2 spread ! :ole on a di%1 & leave to cool4 ,n[ divide up ! prep>ation into portions ! size ( walnuts2 roll ^! into balls1 & !n flatt5 !m out to =m quoits ab\t ! size ( %ill+s4 ,treat ^! quoits ) an anglaise1 & v f9e bread-crumbs1 & plunge into hot fat f\r m9utes be=e s]v+4 ,dra9 !m :5 !y h acquir$ a f9e gold5 col\r4 ,p\r "o qu>t ( boil+ *ick5 consomm into ! s\p-ture51 & s5d to ! table1 sep>ately1 7#a7 ! fri$ mac>oni quoits2 7#b7 "o & "o-half oz4 ( ,gruyre & ,p>mesan *eese1 9 equal quantities1 grat$ & mix$4 #ehe--;,,consomm ,,mireille ,add "o tablespoonful ( v conc5trat$ tomato pure to ?ree oz4 ( *ick5 =cemeat2 roll ?is prep>ation into ! =m ( a some:at l>ge sausage1 & poa* x4 ,:5 cold1 cut x into r\ndels1 "o-qu>t] in* ?ick1 & /amp ea* r\ndel ) an oval fancy-cutt] 9 ! %ape ( a m$allion4 ,put ^! m$allions 9 ! s\p-ture5 ) two tablespoonfuls ( saffron$ pilaff rice 7,no4 #bbee71 &1 :5 ab\t to s]ve1 p\r !reon "o qu>t ( v cle>1 boil+ *ick5 consomm4 #ehf--;,,consomm ,,mirette ,make eighte5 qu5elles ( *ick5 =cemeat 9 ! %ape ( l>ge pe>ls1 & poa* !m4 ,prep>e two tablespoonfuls ( lettuce *iffonade 7! he>t ( "o lettuce cut juli5ne-fa%ion & /ew$ 9 butt]72 make eighte5 paillettes ) ,p>mesan 7,no4 #bcbb71 & put !m 9 a v hot ov5 eight or t5 m9utes be=e s]v+4 ,put ! poa*$ qu5elles & ! lettuce *iffonade into ! s\p-ture52 p\r !reon "o qu>t ( boil+ consomm ( ! ,petite ,m>mite1 & "o p9* ( *]vil plu*es4 ,s5d ! paillettes au ,p>mesan to ! table sep>ately1 & h !m v hot4 #ehg--;,,consomm ,,monte ,,c>lo ,make & poa* ?irty small qu5elles ( *ick5 =cemeat2 cisel & /ew 9 butt] ! he>t ( "o lettuce2 prep>e twelve little pr(it]olles ( pte *\x1 ! size ( hazel-nuts1 & cook !m1 tak+ c>e to keep !m crisp4 ,put ! qu5elles & ! lettuce *iffonade into ! s\p-ture52 p\r !reon "o qu>t ( v cle>1 boil+1 *ick5 consomm1 & add a p9* ( *]vil plu*es4 ,s]ve ! pr(it]olles sep>ately & v hot4 #ehh--;,,consomm ,,montmor5cy ,h ready "o qu>t ( *ick5 consomm ?ick5$ ) ?ree tablespoonfuls ( poa*$ tapioca1 /ra9$ ?r\gh l954 ,prep>e eighte5 small groov$ qu5elles ( *ick5 =cemeat4 ,poa*1 dra91 & put !m into ! s\p-ture5 ) two tablespoonfuls ( v gre5 asp>agus-heads & two tablespoonfuls ( poa*$ rice1 e gra9 ( :i* %\ld be di/9ct & sep>ate4 #ehi--;,,consomm ,a ,,la ,,moscovite ,prep>e "o qu>t ( /]let or /urgeon consomm1 & add !reto "s cucumb] ess5ce1 obta9$ by p\nd+ a cor$ & peel$ cucumb]1 & /ra9+ ! result+ pure ?r\gh l954 ,put into ! s\p-ture5 two tablespoonfuls ( a juli5ne ( salt$ mu%rooms1 "o oz4 ( soak$ vesiga cut into dice & cook$ 9 bro?1 & p\r !reon ! boil+ consomm4 ,n4,b4--,vesiga or ! sp9e-m>r[ ( ! /urgeon ought to be soak$ 9 cold wat] = a few h\rs 9 ord] to s(t5 & swell x1 aft] :i* x %\ld be cut into dice & cook$ 9 bro?4 ,= e f\r tablespoonfuls ( cook$ vesiga1 "o oz4 ( dry vesiga %\ld be all[$4 #eij--;,,consomm ,,nesselrode ,h ready "o qu>t ( game consomm1 prep>$ ) hazel-h5 fumet4 ,poa* two baba-m\lds ( royale made f *e/nut pure ) two small tablespoonfuls ( game salmis sauce add$ !reto2 cut x into r\ndels half-in* ?ick1 & trim ^! ) a groov$ fancy-cutt]4 ,put !m into ! s\p-ture5 ) two tablespoonfuls ( a juli5ne ( hazel-h5 fillets1 ! same quantity ( a juli5ne ( mu%rooms1 & p\r !reon ! boil+ game consomm4 #eia--;,,consomm ,,aux ,,nids ,d',,hirondelles ,! ne/s us$ = ?is s\p are ^? ( ! escul5t swall[1 & _! %ape some:at resembles t ( ! r9d ( a qu>t]$1 dry orange4 ,9 ! fir/ place1 prep>e a *ick5 consomm conta9+ a l>ge proportion ( nutriti\s pr9ciples4 ,set ?ree ne/s to soak 9 cold wat] = tw5ty-f\r h\rs1 ! object be+ to swell ! mucilag9\s elem5ts ( :i* !y are compos$ & to make !m transp>5t4 ,:5 !y h soak$ suffici5tly remove any pieces ( fea!r :i* may h rema9$ 9 !m1 us+ = ?is purpose ! po9t ( a ne$le1 &1 :5 ! ne/s are q clean1 dra9 !m & put !m into ! consomm4 ,at ?is /age set ! consomm to boil1 g5tly1 = ?irty or ?irty-five m9utes )\t int]ruption4 ,dur+ ?is "t ! gummy portions ( ! ne/s w melt into ! consomm1 giv+ ! latt] its *>act]i/ic viscidity1 & !re w only rema9 visible ^? portions :i*1 9 ! natural /ate1 con/itute ! framework ( ! ne/s2 t is to say1 little ?reads n unlike sup]f9e transp>5t v]micelli4 #eib--;,,consomm ,,aux ,,ufs ,,de ,,fauvette ,i introduc$ ?is consomm 9 hon\r ( ! illu/ri\s s+]1 ,adel9a ,patti4 ,x consi/s ( a *ick5 consomm1 :i* %\ld be made z p]fect z possible1 & a g>ni% compos$ ( ! poa*$ eggs ( small birds4 #eic--;,,consomm ,,olga ,prep>e "o qu>t ( excell5t ord9>y consomm1 & add !reto1 :5 ab\t to s]ve & away f ! fire1 "o-qu>t] p9t ( port w9e4 ,also cut into a f9e juli5ne ! qu>t] ( a small cel]iac1 ! :ite ( a leek1 & ! r$ "p only ( a small c>rot4 ,/ew ?is juli5ne 9 butt] & complete its cook+ 9 consomm1 r$uc+ ! latt] to a glaze4 ,:5 ab\t to s]ve put ?is juli5ne 9 a s\p ture51 add a few tablespoonfuls ( a juli5ne ( salt$ gh]k9s1 & p\r !reon ! consomm ) port4 #eid--;,,consomm ,d',,orl,,ans ,lay on a butt]$ tray t5 small qu5elles ( ord9>y *ick5 =cemeat1 t5 o!rs ( *ick5 =cemeat comb9$ ) a v r$ tomato pure1 & t5 m ( ! same =cemeat1 comb9$ ) a pure ( sp9a*1 all ! qu5elles be+ groov$4 ,t5 m9utes be=e s]v+ poa* ^! qu5elles1 dra9 !m1 put !m 9 ! s\p-ture51 & p\r !re9 "o qu>t ( *ick5 consomm ?ick5$ ) ?ree tablespoonfuls ( poa*$ tapioca /ra9$ ?r\gh l954 ,add a p9* ( *]vil plu*es4 #eie--;,,consomm ,d',,orsay ,prep>e "o qu>t ( v cle> *ick5 consomm1 also make fifte5 small qu5elles ( pigeon =cemeat m\ld$ to ! %ape ( eggs by means ( a v small spoon1 & poa* ! yolks ( t5 eggs1 tak+ c>e to keep !m v s(t4 ,put ! qu5elles & ! poa*$ yolks into ! s\p-ture5 ) a juli5ne ( ?ree fillets ( pigeon & a tablespoonful ( asp>agus-heads1 & p\r !reon ! boil+ consomm4 ,s]ve at once4 #eif--,,ox-,,tail ,,s\p ,= ,t5 ,p4--,g>ni% ! bottom ( a small /ock-pot or /ewpan ) "o f9e c>rot & two m$ium-siz$ onions cut into r\ndels & br[n$ 9 butt]1 & "o faggot4 ,add two small ox-tails1 or "o ( m$ium size weigh+ ab\t f\r lbs4 7,! tails %\ld be cut into sections1 ea* ( :i* %\ld conta9 "o ( ! caudal v]tebr1 & !y %\ld !n be br[n$ 9 ! ov547 ,also add two lbs4 ( gelat9\s bones1 brok5 v small & likewise br[n$ 9 ! ov54 ,n[ proce$ exactly z = br[n veal /ock 7,no4 #i71 tak+ note t ! :ole moi/5+ mu/ consi/ ( no m ?an two & "o-half qu>ts ( ord9>y bro? & "o qu>t ( wat]4 ,set to boil v g5tly = f\r & "o-half or five h\rs4 ,?is done1 /ra9 ! bro?1 :i* %\ld be r$uc$ to two & "o-half qu>ts1 & completely remove its grease4 ,transf] ! l>ge/ sections ( ! tails1 by means ( a braid+-ne$le1 "o by "o to ano!r saucepan4 ,cov] !m ) bro?1 & keep !m w>m = ! g>ni%4 ,f9ely *op "o lb4 ( v lean beef2 put ?is m9ce into a saucepan ) ! :ite ( a leek cut into dice & half ! :ite ( an egg1 & mix ?or\ghly4 ,add ! bro?1 ! grease ( :i* has be5 remov$1 set to boil1 /irr+ con/antly ! :ile1 & !n leave to simm] = "o h\r1 :i* is ! "t requir$ = ! beef to exude all its juices & = ! cl>ification ( ! bro?4 ,:ile ! cl>ification is 9 progress cut a small c>rot 9 brunoise fa%ion1 or turn x by means ( a v small spoon4 ,cook ?is g>ni% 9 a little wat] ) butt]1 salt1 & sug>4 ,a few m9utes be=e s]v+ /ra9 ! ox-tail bro? ?r\gh a napk91 put ! sections ( ox-tail & brunoise into ! s\p-ture51 & p\r !reon ! prep>$ bro?4 ,?is s\p may be flav\r$ ) port or %]ry1 b ?is is optional4 ,n4,b4--,if a ?ick5$ ox-tail s\p be requir$ add to ! bro? p] e qu>t ( x "o-?ird ( an oz4 ( arr[root dilut$ ) a little ( ! bro? or "s cold wat]4 #eig--;,,consomm ,,p>isi5ne ,h "o qu>t ( *ick5 consomm ready4 ,= ! g>ni% prep>e two d>iole-m\lds ( royale made f a pure ( ord9>y juli5ne1 a small macdo9e ( vegetables1 compris+ "o heap$ tablespoonful ea* ( c>rots & turnips divid$ up by means ( a small groov$ spoon & cook$ 9 ! usual way1 "o tablespoonful ( small peas1 ! same quantity ( f9e ,fr5* beans cut into loz5ges1 & "o tablespoonful ( asp>agus-heads4 ,cut ! royale into regul> r\ndels2 put ^! 9 ! s\p-ture5 ) ! macdo9e ( vegetables1 &1 :5 ab\t to s]ve1 p\r !reon ! boil+ *ick5 consomm4 ,add a p9* ( f9e *]vil plu*es4 #eih--,,la ,,petite ,,m>mite ,= ,t5 ,p4--,prep>e a consomm 9 a special e>!nw>e /ock-pot 9 accordance ) ! proc$ure indicat$ 9 recipe ,no4 #a1 b ) ! foll[+ quantities1 viz41 two lbs4 ( lean beef & z mu* brea/ ( beef1 "o m>r[-bone ti$ 9 a musl9-bag1 & ! necks1 ! p9ions1 & ! gizz>ds ( six l>ge f[ls1 ^! giblets be+ ins]t$ 9 ! /ewpan "o h\r be=e di%+ up4 ,moi/5 ) ?ree & "o-half qu>ts ( wat] & add ?ree-qu>t]s ( an oz4 ( salt4 ,set to boil1 skim z indicat$1 & cook g5tly ) ! view ( obta9+ a v cle> bro?4 ,"o h\r be=e s]v+ add six oz4 ( c>rots & ! same quantity ( turnips1 bo? cut to ! %ape ( l>ge olives1 five oz4 ( ! :ite ( leeks1 & a he>t ( cel]y4 ,cook a qu>t] ( a v :ite1 prop]ly blan*$ cabbage1 sep>ately1 9 a saucepan ) a little consomm & "s /ock grease4 ,:5 ab\t to s]ve te/ ! season+ ( ! consomm1 :i* latt] %\ld be v cle>2 ?or\ghly clean ! /ewpan1 :i* may ev5 be cov]$ ) a clean napk92 )draw ! m>r[-bone2 take x out ( its musl9-bag1 & s5d x & ! cabbage to ! table sep>ately1 accompani$ by a plate ( small pieces ( hot toa/ = ! m>r[4 #eii--,,! ,,pot-,,au-,,feu ,prep>e ?is exactly l ! ,petite ,m>mite4 #fjj--,,p\le ,,au ,,pot1 or ,p\le au ,pot ,h5ri ,,iv ,?is is a v>iation ( ! ,petite ,m>mite1 9 :i* a t5d] & v fle%y h5 is sub/itut$ = ! giblets ( f[l4 ,/rictly obs]ve ! rule ( nev] us+ a new e>!nw>e /ock-pot be=e hav+ boil$ wat] 9 x = at lea/ twelve h\rs4 ,also be> 9 m9d t e>!nw>e /ock-pots %\ld be wa%$ 9 hot wat] only1 )\t any soda or soap4 #fja--;,,consomm ,,pr9tani] ,h ready "o qu>t ( *ick5 consomm1 also cut "o c>rot & "o turnip into r\ndels "o-half in* ?ick4 ,) a tubul> cutt] "o-eigh? in* 9 diamet]1 cut ^! r\ndels into little rods1 mak+ a suffici5t numb] to fill "o tablespoonful ) ea* vegetable4 ,cook ^! little rods 9 consomm1 & r$uce ! latt] to a glaze4 ,put ! c>rot & turnip rods into ! s\p-ture5 ) "o tablespoonful ( small peas1 ! same quantity ( small ,fr5* beans & asp>agus-heads1 ! =m] cut into loz5ges1 t5 r\ndels ( sorrel leaves1 & z _m ( lettuce leaves1 ! latt] be+ poa*$ 9 "s consomm4 ,:5 ab\t to s]ve p\r ! boil+ consomm ov] ^! g>ni%es & add a l>ge p9* ( small *]vil plu*es4 #fjb--;,,consomm ,,pr9tani] ,,aux ,,qu5elles ,prep>e ! pr9tani] exactly z direct$ above1 b slightly less5 ! quantities ( ! vegetables con/itut+ ! g>ni%4 ,make eighte5 small qu5elles ( *ick5 =cemeat 9 ! %ape ( little groov$ m]+ues1 & poa* !m t5 m9utes be=e di%+ up4 ,dra9 !m1 put !m into ! s\p-ture5 ) ! o!r g>ni%es1 & p\r !reon ! boil+ consomm4 #fjc--;,,consomm ,,aux ,,pr(it]olles ,prep>e =ty v dry pr(it]olles 7,no4 #bah71 & add an excell5t *ick5 consomm to !m at ! la/ mom5t4 ,! pr(it]olles may also be made to ! size ( walnuts1 9 :i* case !y may be /uff$ ) a pure ( *ick51 foie gras1 c4 #fjd--;,,consomm ,,ra*el ,prep>e "o qu>t ( *ick5 consomm1 & ?ick5 x ) ?ree tablespoonfuls ( poa*$ tapioca /ra9$ ?r\gh l954 ,) a r\nd1 ev5 cutt] /amp out twelve r\ndels ( crumb ( bread ! size ( p5nies & "o-half in* ?ick4 ,poa* 9 consomm z _m slices ( v fre% beef-m>r[ z !re are r\ndels ( bread4 ,six m9utes be=e s]v+ fry ! r\ndels ( bread 9 cl>ifi$ butt]1 holl[ out _! c5tres1 & place on ea* a slice ( poa*$ beef-m>r[ suitably trimm$4 ,put ?ree tablespoonfuls ( a juli5ne ( cook$ arti*oke bottoms into ! s\p-ture51 p\r !reon ! ?ick5$ consomm1 & add ! r\ndels ( bread g>ni%$ ) m>r[4 #fje--;,,consomm ,,rejane ,prep>e "o qu>t ( excell5t :ite consomm1 set x to boil1 & add a juli5ne ( ! :ite ( half a f[l & ! heads ( two leeks cut simil>ly to ! f[l4 ,set to cook g5tly = t5 m9utes1 tak+ c>e to di/urb ! consomm z little z possible1 add ?ree oz4 ( potatoes cut into a juli5ne1 complete ! cook+1 & s]ve imm$iately4 #fjf--;,,consomm ,,r5aissance ,prep>e "o qu>t ( cle> *ick5 consomm4 ,= ! g>ni% make two d>iole-m\lds ( royale ) a pure ( e>ly-season h]bs ?ick5$ ) vel\t & :ole eggs2 ) a small groov$ spoon-cutt] pick out "o tablespoonful ( pellets f a turnip & ! r$ "p only ( a c>rot4 ,cook ^! vegetables 9 ! usual way4 ,cut ! royale ) a groov$ fancy-cutt] into pieces ( ! %ape ( small leaves4 ,put ! leaves ( royale into ! s\p-ture5 ) ! c>rot & turnip pellets1 "o tablespoonful ( v gre5 peas1 ! same quantity ( ,fr5* beans cut into loz5ges1 "o tablespoonful ( asp>agus-heads1 & twelve v small p>ticles ( v :ite caulifl[]4 ,p\r ! boil+ consomm ov] ^! g>ni%es1 & add a p9* ( *]vil plu*es4 #fjg--;,,consomm ,,ri*elieu ,h ready "o qu>t ( highly-season$ beef consomm4 ,also 7#a7 prep>e twelve qu5elles ( *ick5 =cemeat m\ld$ by means ( a small c(fee-spoon1 proce$+ z foll[s3--,l9e ! spoon ) a ?9 coat+ ( ! =cemeat1 & 9 ! middle lay "s *opp$1 r$uc$1 cold *ick5 aspic4 ,cov] ! jelly ) a lay] ( =cemeat1 %ap+ x l a dome2 ins]t ano!r spoon 7fir/ dipp$ 9 hot wat]7 "u ! qu5elle1 & place ! latt] ^u a butt]$ sautpan4 ,repeat ! op]ation until ! requir$ numb] ( qu5elles h be5 m\ld$4 ,treat$ 9 ?is way1 ! qu5elles1 :5 poa*$1 conta91 s to speak1 a liquid core4 ,five m9utes be=e di%+ up1 poa* ! qu5elles4 #b4 ,cut six rectangles out ( lettuce leaves2 spread a ?9 lay] ( =cemeat ov] ea*2 roll into paupiettes1 & poa* 9 "s ( ! consomm4 #c4 ,prep>e two tablespoonfuls ( a co>se juli5ne ( c>rots & turnips1 /ew !m 9 butt]1 & complete _! cook+ 9 ! consomm1 :i* %\ld be ?or\ghly cle>$ ( grease4 ,put ! juli5ne1 ! paupiettes1 & ! /uff$ qu5elles into ! s\p-ture52 p\r !re9 ! boil+ beef consomm1 & add a p9* ( *]vil plu*es4 #fjh--;,,consomm ,,ross9i ,prep>e "o qu>t ( *ick5 consomm1 slightly ?ick5$ ) two tablespoonfuls ( poa*$ tapioca /ra9$ ?r\gh l954 ,make eighte5 pr(it]olles1 f pte *\x )\t sug> 7,no4 #bcgd71 to ! size ( hazel-nuts4 ,bake !m 9 a mod]ate ov51 keep+ !m v crisp1 & g>ni% !m1 inside1 ) a foie-gras & truffle pure4 ,:5 ab\t to s]ve1 p\r ! consomm into ! s\p-ture51 & di% ! pr(it]olles sep>ately1 aft] hav+ plac$ !m 9 good "t 9 ! front ( ! ov51 s t !y may rea* ! table v hot4 #fji--;,,consomm ,,ro?s*ild ,h ready "o qu>t ( game consomm1 prep>$ ) pheasant fumet4 ,add !reto1 :5 ab\t to s]ve1 "o-qu>t] p9t ( r$uc$ ,saut]ne4 ,make two d>iole-m\lds ( royale f a prep>ation consi/+ ( "o-?ird ( ! :ole ( pure ( pheasant1 "o-?ird ( *e/nut pure1 & "o-?ird ( pheasant salmis sauce4 ,poa* ! royale2 cut x into groov$ r\ndels1 & place ^! 9 ! s\p-ture5 ) "o tablespoonful ( a juli5ne ( fillets ( pheasant4 ,:5 ab\t to s]ve1 p\r ! boil+ consomm ov] ! g>ni%4 #faj--;,,consomm ,,sa9t ,,hub]t ,take "o qu>t ( game consomm1 prep>$ ) v5ison fumet4 ,f9i% ! consomm1 at ! "t ( s]v+1 ) "o-qu>t] p9t ( ,m>sala4 ,make ?ree d>iole-m\lds ( royale f a prep>ation consi/+ ( "o-?ird ( ! :ole ( v5ison pure1 "o-?ird ( l5til pure1 & "o-?ird ( r$uc$ game ,espagnole4 ,poa* ! royale 9 a small ,*>lotte m\ld1 &1 :5 x has cool$1 cut x up ) a fancy-cutt] ( ! %ape ( a cross4 ,put ! crosses ( royale into ! s\p-ture5 ) two tablespoonfuls ( a juli5ne consi/+ ( fillets ( h>e1 & p\r !reon ! boil+ consomm4 #faa--,,potage ,,s>ah ,,b]nh>dt ,spr9kle ?ree tablespoonfuls ( tapioca into "o qu>t ( boil+ *ick5 consomm1 & leave to poa* g5tly = fifte5 or eighte5 m9utes4 ,make tw5ty small qu5elles f *ick5 =cemeat1 f9i%$ by means ( crayfi% butt]1 & m\ld !m to ! %ape ( small1 groov$ m]+ues4 ,poa* ^! qu5elles4 ,cut twelve r\ndels1 ! size ( a p5ny1 f a piece ( beef-m>r[1 & poa* !m 9 ! consomm4 ,put ! dra9$ qu5elles & ! poa*$ r\ndels ( m>r[ into ! s\p-ture52 add "o tablespoonful ( a juli5ne ( v black truffles1 & ! same quantity ( asp>agus-heads4 ,p\r ! boil+ consomm1 ) tapioca1 ov] ?is g>ni%4 #fab--;,,consomm ,s,,vign ,keep "o qu>t ( v cle> *ick5 consomm v w>m4 ,prep>e t5 qu5elles ( *ick5 =cemeat1 m\ld$ by means ( a small c(fee-spoon1 & poa* !m2 also h ready f\r brais$ lettuces4 ,put ! qu5elles1 ! lettuce cut into small sections & prop]ly trimm$1 & "o tablespoonful ( peas into ! s\p-ture52 p\r !re9 ! boil+ consomm & a p9* ( *]vil plu*es4 #fac--;,,consomm ,,s\v]a9e ,h ready "o qu>t ( *ick5 consomm4 ,make t5 l>ge qu5elles f *ick5 =cemeat1 & /uff !m ) a v f9e brunoise1 proce$+ z foll[s3--,l9e a dess]tspoon ) a ?9 coat ( =cemeat1 & g>ni% ! c5tre ) ! brunoise1 previ\sly cook$ 9 consomm1 & cold4 ,cov] ! brunoise ) a lay] ( =cemeat1 %ap+ x l a dome2 ins]t ano!r dess]tspoon dipp$ into hot wat] "u ! qu5elle1 & transf] ! latt] to a butt]$ sautpan4 ,repeat ! op]ation until ! requir$ numb] ( qu5elles h be5 m\ld$4 ,all[ eight m9utes = ! poa*+ ( ^! qu5elles2 put !m into ! s\p-ture5 ) two tablespoonfuls ( peas2 p\r !reon ! boil+ consomm1 & add a p9* ( *]vil plu*es4 #fad--,,turtle ,,s\p ,) ! exception ( a few lead+ ,london re/aurants1 :]e a l>ge quantity ( ?is prep>ation is con/antly 9 dem&1 turtle s\p is v r>ely prep>$ 9 ! kit*5s ( cat]+ e/abli%m5ts4 ,x is m g5]ally obta9$ ready-made1 ei!r fre% or pres]v$1 & z a rule ( exceptional quality1 f firms ^: speciality x is to make x1 & :o deliv] x 9 excell5t condition4 ,f among ! ,london firms :o h des]v$ly e>n$ a reputation = ?is s\p1 8,pcriaux0 may be quot$ z "o ^: produce is q irreproa*able4 ,:5 a comp>atively small quantity ( ?is s\p is requir$1 x is be/ to buy x ready-made2 9 ! ev5t ( its be+ desirable to prep>e x oneself1 ! foll[+ recipe w be f\nd ! simple/ & mo/ practical = ! purpose4 ,p>ticul>s ( ! ,op]ation ,! ,slaught]+ ( ! ,turtle4--,= s\p1 take a turtle weigh+ f #abj to #ahj lbs41 & let x be v fle%y & full ( life4 ,to slaught] x1 lay x on its back on a table1 ) its head hang+ ov] ! side4 ,by means ( a d\ble but*]'s hook1 "o spike ( :i* is ?ru/ into ! turtle's l[] jaw1 :ile ! o!r susp5ds an adequately heavy weight1 make ! animal hold its head back2 !n1 ) all possible dispat*1 sev] ! head f ! body4 ,n[ imm$iately hang ! body ov] a receptacle1 t ! blood may be collect$1 & leave x ?us = "o & "o-half or two h\rs4 ,!n foll[s ! dismemb]m5t3--,to beg9 )1 ?ru/ a /rong knife betwe5 ! c>apace or upp] %ell & ! pla/ron or l[] %ell1 exactly :]e ! two meet1 & sep>ate ! "o f ! o!r4 ,! turtle be+ on its back1 cut all ! adh]+ fle% f ! pla/ron1 & put ! latt] aside4 ,n[ cut (f ! flipp]s2 remove ! inte/9es1 :i* ?r[ away1 & c>efully collect all ! gre5 fat4 ,:]eupon cut away ! fle% adh]+ to ! c>apace2 once m remove all fat1 & keep bo? 9 res]ve4 ,! ,treatm5t ( ! ,c>apace1 ! ,pla/ron1 & ! ,flipp]s4--,! c>apace & pla/ron1 :i* are ! outside bony framework ( ! turtle1 con/itute ! only portions :]efrom ! gelat9\s fle%1 us$ z ! g>ni% ( ! s\p1 are obta9$4 ,saw ! c>apace into six or eight pieces1 & ! pla/ron into f\r4 ,put ^! pieces ) ! flipp]s into boil+ wat] or into /eam1 to blan*4 ,)draw ! flipp]s z soon z !y are suffici5tly /iff = _! sk9 to be remov$1 & leave ! pieces ( c>apace & pla/ron to blan* = five m9utes1 9 ord] t !y may admit ( be+ scrap$4 ,n[ cool ! pieces ( c>apace & pla/ron & ! flipp]s1 & put !m into a /ewpan conta9+ en\gh wat] to abundantly cov] !m4 ,set to boil2 g>ni% ) vegetables1 z 9 ! case ( an ord9>y bro?1 & add a small quantity ( turtle h]bs4 ,five or six h\rs %\ld be all[$ = ! cook+ ( ! c>apace & ! pla/ron1 b ! flipp]s1 :i* are put to fur!r uses 9 o!r cul9>y prep>ations1 %\ld be )drawn at ! end ( five h\rs4 ,:5 ! pieces are tak5 f ! cook+-liquor1 remove all ! fle% f ! bones1 & cool ! =m]2 !n trim x c>efully1 & cut x into little squ>es ( "o & "o-half in*es side4 ,x is ^! squ>es toge!r ) ! gre5 fat 7poa*$ 9 salt$ wat] & slic$7 :i* con/itute ! g>ni% ( ! s\p4 ,! ,prep>ation ( ,turtle ,s\p4--,!re are two modes ( proc$ure1 ?\gh _! respective results are almo/ id5tical4 #a4 ,make a bro? ( ! fle% ( turtle alone1 & !n add a v gelat9\s beef consomm to x1 9 pursuance ( ! me?od employ$ :5 ! turtle s\p is b\ght ready-made4 ,?is proc$ure is practically ! be/1 m p>ticul>ly if ! s\p has to be kept "s "t4 #b4 ,make an ord9>y bro? ( %9 ( beef1 us+ ! same quantity ( ! latt] z ( turtle4 ,also include half a calf's foot & "o-half lb4 ( calf's %9 p] #c lbs4 ( ! beef4 ,add ! fle% ( ! turtle1 or1 9 ! ev5t ( its be+ ?\ght necess>y to cl>ify1 :i* op]ation ,i d n 9 ! lea/ advise1 res]ve x = t purpose4 ,! condim5ts & aromatics be+ ! same = bo? me?ods1 ,i %all n[ describe ! proc$ure = me?od ,no4 #a4 ,! ,+r$i5ts ( ! ,s\p4--,put into a /ewpan ( conv5i5t size ! fle% ( ! turtle & its head & bones4 ,moi/5 p>tly ) ! cook+-liquor ( ! c>apace1 & complete ! moi/5+1 9 ! case ( a turtle weigh+ #abj lbs41 ) en\gh wat] to br+ ! :ole to #ej qu>ts4 ,by ?is means a s\p ( ab\t ?irty to ?irty-five qu>ts w be obta9$ at ! end ( ! op]ation4 ,add salt 9 ! proportion ( "o oz4 p] e five qu>ts2 set to boil2 skim1 & g>ni% ) twelve c>rots1 a bun* ( leeks 7ab\t t5 b\nd ) a head ( cel]y71 "o lb4 ( p>sley /alks1 eight onions ) t5 cloves /uck into !m1 two lbs4 ( %allots1 & "o head ( g>lic4 ,set to boil g5tly = eight h\rs4 ,an h\r be=e /ra9+ ! s\p1 add to ! g>ni% f\r /rips ( lemon-peel1 a bun* ( h]bs = turtle1 compris+ sweet basil1 sweet m>joram1 sage1 rosem>y1 savory1 & ?yme1 & a bag conta9+ f\r oz4 ( cori&] & two oz4 ( pepp]corns4 ,f9ally1 /ra9 ! s\p ?r\gh a napk92 add ! pieces ( fle% f ! c>apace & pla/ron :i* 7 put aside = ! g>ni%1 & keep x until want$ 9 specially-made s&/one j>s4 ,! ,s]v+ ( ! ,s\p4--,:5 ab\t to s]ve ?is s\p1 heat x2 te/ & rectify its season+1 & f9i% x (f by means ( a port w9e glass ( v old ,madeira to e qu>t4 ,v (t5 a milk pun* is s]v$ ) turtle s\p1 ! recipe be+3-- ,milk ,pun*4--,prep>e a syrup f "o-half p9t ( wat] & ?ree & "o-half oz4 ( sug>1 ! consi/5ce at ! boil be+ #agj 7,baum's ,hydromet]74 ,set to infuse 9 ?is syrup two orange & two lemon ze/s4 ,/ra9 at ! end ( t5 m9utes1 & add "o-half p9t ( rum1 "o-fif? p9t ( kirs*1 two-?irds p9t ( milk1 & ! juice ( ?ree oranges & ?ree lemons4 ,mix ?or\ghly4 ,let x /& = ?ree h\rs2 filt]1 & s]ve cold4 #fae--;,,consomm ,,tosca ,h ready "o qu>t ( *ick5 consomm ?ick5$ ) ?ree tablespoonfuls ( poa*$ tapioca /ra9$ ?r\gh l954 ,also prep>e two tablespoonfuls ( a juli5ne ( c>rots /ew$ 9 butt]1 ! cook+ ( :i* is complet$ 9 ! consomm2 t5 small qu5elles ( *ick5 =cemeat1 comb9$1 9 ! proportion ( "o-?ird1 ) foie gras & *opp$ truffles2 t5 small1 v crisp pr(it]olles1 /uff$ ) a pure ( *ick5 ) pi/a*io k]nels4 ,put ! qu5elles & ! juli5ne into ! s\p-ture51 p\r !re9 ! boil+ consomm1 & s5d ! pr(it]olles to ! table sep>ately1 & v hot4 #faf--;,,consomm ,,v]t ,,pr ,spr9kle two tablespoonfuls ( tapioca into "o qu>t ( boil+ consomm1 & set to cook g5tly = a qu>t] ( an h\r4 ,put into ! s\p-ture5 "o tablespoonful ( asp>agus-heads1 ! same quantity ( peas & ( ,fr5* beans cut into loz5ges1 a few r\ndels ( sorrel leaves1 & z _m r\ndels ( poa*$ lettuce leaves4 ,p\r ! boil+ consomm1 ) tapioca1 ov] ?is g>ni%1 & add a l>ge p9* ( *]vil plu*es4 #fag--;,,consomm ,,vill5euve ,h ready "o qu>t ( *ick5 consomm4 ,prep>e ! foll[+ g>ni%3--,two small blan*$ lettuces1 /uff$ ) *ick5 =cemeat comb9$ ) brais$ & *opp$ salt$ tongue2 two d>iole-m\lds ( ord9>y royale1 & two pancakes coat$ ) a lay] ( *ick5 =cemeat1 :i* %\ld be plac$ 9 ! front ( ! ov5 = a few mom5ts ) ! view ( poa*+ ! =cemeat4 ,put ! cut-up lettuces1 ! pancakes cut into small1 n>r[ loz5ges1 & ! royale cut into pa/ils1 into ! s\p-ture52 &1 :5 ab\t to s]ve1 p\r ! boil+ consomm ov] ! :ole4 ,special ,cold ,consomm = ,supp]s ,rem>ks ,relative to ! ,consomms4--,i gave ! recipes ( ^! consomms 9 ,"p ,i4 ( ?is "w 7,no4 #f71 & %all n[1 !re=e1 limit myself to ! foll[+ rem>ks1 :i* are ( p>am\nt importance3-- #a4 ,^! consomms mu/ be p]fect 9 limpidness & quality4 #b4 ,! flav\r :i* typifies !m %\ld be at once decid$ & yet n too pron\nc$4 #c4 ,:5 ! flav\r is imp>t$ by a w9e1 ! latt] %\ld be ( ! be/ possible quality4 ,r ?an make use ( inf]ior w9es1 ! pres5ce ( :i* 9 ! s\p w\ld t5d to depreciate its quality1 completely disc>d w9e flav\r+s4 #d4 ,supp] consomms nev] conta9 any g>ni%4 #fah--;,,consomm ,a ,l',,ess5ce ,,de ,,cailles ,use roa/ quails 9 ! proportion ( two = ea* p9t ( consomm2 ! fillets may be res]v$ = a cold entre4 #fai--;,,consomm ,a ,l',,ess5ce ,,de ,c,,l]i ,x is impossible to /ate exactly h[ mu* cel]y %\ld be us$1 ! quantity be+ entirely subject to ! m or less decid$ flav\r ( ! vegetables at "o's disposal4 ,exp]i5ce alone c guide ! op]ator 9 ?is matt]4 #fbj--;,,consomm ,a ,l',,ess5ce ,,de ,,morilles ,all[ five oz4 ( small fre% morels1 or ?ree oz4 ( dry ones p] qu>t ( ! consomm4 ,p\nd !m & mix !m ) ! cl>ification4 #fba--;,,consomm ,a ,l',,ess5ce ,,de ,,truffle ,use fre% truffles only 9 ?is case4 ,all[ two oz4 ( peel+s & trimm+s p] qu>t ( ! consomm2 p\nd !m & mix !m ) ! cl>ification4 #fbb--;,,consomm ,,au ,,fumet ,,de ,,p]dreau ,proce$ z 9 ,no4 #fah2 all[ "o p>tridge = ea* qu>t ( ! consomm4 #fbc--;,,consomm ,,aux ,,paillettes ,d',,or ,take a v sup]ior *ick5 consomm2 add !reto1 p] qu>t1 a glass ( excell5t liqueur br&y1 &1 9 ! same proportion1 "o gold-leaf cut into small spangles4 #fbd--;,,consomm ,,aux ,,pim5ts ,,d\x ,add "o-half oz4 ( fre% or pres]v$ capsicum to e qu>t ( ! consomm4 ,! product %\ld be p\nd$ & mix$ ) ! cl>ification4 #fbe--;,,consomm ,a ,,la ,,madril,,ne ,add f\r oz4 ( raw tomato & "o oz4 ( capsicum to ! consomm p] e qu>t ( ! latt]4 ,mix ^! +r$i5ts ) ! cl>ification1 & s]ve z cold z possible4 #fbf--;,,consomm ,a ,,la ,,portugaise ,add to ! consomm = e qu>t "o-?ird p9t ( raw tomato pure & "o-six? p9t ( tomato juice4 ,cook ) lid on = tw5ty m9utes1 tak+ c>e n to let x rea* ! boil2 /ra9 ?r\gh musl91 press+ lightly ! :ile1 & season mod]ately ) cay5ne4 ,set to cool1 & s]ve v cold4 #fbg--;,,consomm,s ,,aux ,,v9s ,by add+ a port w9e glass full ( ! *os5 w9e to "o p9t ( excell5t cold *ick5 consomm1 ! foll[+ s]ies ( consomms may be made3-- ,consomm au v9 de ,*ypre4 ,consomm au v9 de ,madre4 ,consomm au v9 de ,malvoisie4 ,consomm au v9 de ,m>sala4 ,consomm au v9 de ,porto dor4 ,consomm au v9 de ,porto rose4 ,consomm au v9 de ,samos4 ,consomm au v9 de ,zucco4 #fbh--;,,gelee ,,aux ,,pommes ,d',,am\r ,proce$ z = ! 8,consomm ,portugaise10 & use t v>iety ( small tomatoes :i*1 9 ,prov5ce1 are call$ 8,pommes d'am\r40 #fbi--;,,gelee ,,de ,,volaille ,a ,,la ,,napolita9e ,proce$ z = ! 8,consomm ,portugaise10 b f9i% x ) "o port w9e-glassful ( port or old ,m>sala p] qu>t4 ,,?ick ,,s\ps ,9 ,"p ,i41 ,*apt] ,i41 ( ?is "w ,i po9t$ out :at ?ick s\ps consi/ (4 ,i likewise t\*$ ^u ! g5]al rules :i* %\ld be obs]v$ 9 ! prep>ation ( ea* class ( ^! s\ps1 & %[$ h[ mo/ ( !m c\ld1 if necess>y1 be conv]t$ into & s]v$ z cullises1 pures1 bisques1 vel\ts1 or creams4 ,! pr9ciples gov]n+ ^! alt]ations are v simple1 & aft] a mom5t's reflection ! op]ator w ?or\ghly grasp _! import4 ,be ?is z x may1 ! read] w f9d ! necess>y directions at ! end ( ea* recipe t admits ( v>i\s me?ods ( prep>ation4 ,) reg>d to ^? recipes :i* are n foll[$ by any directions ( ! sort ref]r$ to1 & :i* ,i simply class "u ! "n ( ,potages1 ^! are unalt]able prep>ations :i* may only be s]v$ 9 accordance ) ! directions giv54 ,?is be+ cle>1 ! read] w und]/& t ,i h refra9$ f repeat+ ! quantities ( butt]1 cream1 ?ick5+ +r$i5ts1 c41 9 ea* recipe4 ,^! p>ticul>s hav+ be5 giv5 9 ,"p ,i41 x w be necess>y to ref] to t "p ( ! book = !m4 #fcj--,,pur,e ,,de ,,c>ottes1 o!rwise ,,cr,,cy ,cut "o lb4 ( ! r$ "p only ( c>rots into f9e slices2 *op "o onion1 & put ! :ole into a /ewpan ) a sprig ( ?yme & two oz4 ( butt]4 ,/ew g5tly = tw5ty m9utes1 & season ) a p9* ( salt & sug>4 ,add ! ?ick5+ +r$i5t1 i4e41 ei!r two oz4 ( rice or five & "o-half oz4 ( bread dice fri$ 9 butt]2 also add "o & "o-half p9ts ( :ite consomm1 & set to cook v g5tly4 ,rub ?r\gh tammy1 te/ ! consi/5ce1 despumate1 & add butt] :5 di%+ up4 ,ord9>y g>ni%3 small bread dice fri$ 9 butt]4 ,occasional g>ni%3 poa*$ ,japanese pe>ls 9 ! proportion ( two tablespoonfuls p] qu>t ( ! s\p4 ,?is s\p may also be prep>$ z a cream or a vel\t la ,niv]naise 7see ,no4 #fgd74 #fca--,,pur,e ,,de ,,c>ottes ,,au ,,tapioca1 o!rwise ,,vel\rs ,make "o p9t ( c>rot pure z above1 & poa* two tablespoonfuls ( tapioca 9 a p9t ( :ite consomm4 ,:5 ab\t to s]ve1 & aft] hav+ butt]$ ! pure ( c>rots1 mix !re) ! prep>$ tapioca4 #fcb--,,pur,e ,,de ,c,,l]i-,,rave ,f9ely m9ce "o lb4 ( cel]iac2 blan* x2 ?or\ghly dra9 x1 & /ew x g5tly 9 "o oz4 ( butt]4 ,moi/5 ) "o qu>t ( :ite consomm2 add two m$ium-siz$ potatoes1 m9c$1 & set to cook g5tly4 ,rub ?r\gh tammy2 despumate ! pure g5tly = half an h\r1 & add butt] :5 di%+ up4 ,g>ni%3 small bread dice fri$ 9 butt]4 #fcc--,,pur,e ,,de ,,*\x ,,de ,,bruxelles1 o!rwise ,,flam&e ,p>boil & dra9 "o lb4 ( v fre% ,brussels spr\ts4 ,set !m to /ew g5tly 9 ?ree oz4 ( butt]2 moi/5 ) "o p9t ( :ite consomm2 = ! leason add two m$ium-siz$ qu>t]$ potatoes1 & complete ! cook+4 ,rub ! :ole ?r\gh tammy1 f9i% ! pure ) milk1 despumate x 9 ! usual way1 & add butt] :5 di%+ up4 ,g>ni% ) small bread dice fri$ 9 butt]4 #fcd--,,pur,e ,,de ,,*\x-,,fleurs1 o!rwise ,,dub>ry ,p>boil "o lb4 ( caulifl[] divid$ into bun*es4 ,dra9 !m & put !m 9 a saucepan ) "o p9t ( boil$ milk & two m$ium-siz$ m9c$ potatoes = ! ?ick5+4 ,set to cook g5tly1 rub ?r\gh tammy1 f9i% ) boil$ milk1 despumate1 & add butt]4 ,g>ni% ) small bread dice fri$ 9 butt]4 ,?is s\p may also be prep>$ z a vel\t or a cream ) small pieces ( caulifl[] z g>ni%4 #fce--,,pur,e ,,de ,,crosnes1 o!rwise ,,japonaise ,p>boil & dra9 "o lb4 ( well-clean$ /a*ys4 ,/ew !m 9 "o oz4 ( butt]2 moi/5 ) "o p9t ( boil$ milk or :ite consomm1 accord+ z to :e!r ! pure is to be a ,l5t5 "o or n2 add two m$ium-siz$ m9c$ potatoes1 & complete ! cook+ g5tly4 ,rub ?r\gh tammy1 te/ ! consi/5ce1 & add1 if necess>y1 ei!r a little boil$ milk or "s consomm2 despumate1 & add butt]4 ,g>ni% ) two tablespoonfuls ( ,japanese pe>ls poa*$ 9 consomm or milk4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #fcf--,,pur,e ,,de ,,flageolets1 o!rwise ,,mus>d ,cook toge!r ) ! ord9>y aromatic g>ni% ?ree-qu>t]s p9t ( dry flageolets1 or1 if !y are 9 season1 use twice t quantity ( fre% ones4 ,dra91 p\nd1 & moi/5 ! pure ) a little ( ! cook+-liquor ( ! flageolets1 rub ?r\gh tammy1 & rectify ! consi/5ce ) "s :ite consomm & ! necess>y quantity ( boil$ milk4 ,despumate1 & butt] x :5 ab\t to di% up4 ,g>ni% ) two tablespoonfuls ( small bread dice fri$ 9 butt]4 ,?is s\p may also be prep>$ z a vel\t or a cream1 b = ei!r ( ! latt] x is pref]able to use fre% flageolets1 ! g>ni% = bo? consi/+ ( v small flageolets & *]vil plu*es4 #fcg--,,pur,e ,,de ,,h>icots ,,blancs1 o!rwise ,,soissonnaise ,cook 9 ! usual way1 t is to say1 ) c>rots1 a faggot1 & "o onion /uck ) a clove1 a good half-p9t ( dry h>icot beans4 ,cru% all ^!1 moi/5 ) a few tablespoonfuls ( _! cook+-liquor1 & rub ?r\gh tammy4 ,rectify ! consi/5ce ( ! pure ) ! necess>y quantity ( :ite consomm & milk1 despumate1 add butt] :5 ab\t to di% up1 & g>ni% ) small bread dice4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #fch--,,pur,e ,,de ,,h>icots ,,v]ts1 o!rwise ,,cormeilles ,p>boil "o & "o-half lbs4 ( ,fr5* beans & keep !m v gre54 ,aft] hav+ well dra9$ !m1 /ew !m = t5 or twelve m9utes 9 "o oz4 ( butt]1 moi/5 ) "o p9t ( :ite consomm1 & add two m$ium-siz$ m9c$ potatoes = ! ?ick5+4 ,set to cook g5tly1 rub ?r\gh tammy1 rectify ! consi/5ce ( ! pure ) a little boil$ milk1 despumate1 & add butt] :5 di%+ up4 ,g>ni% ) two tablespoonfuls ( cook$ ,fr5* beans cut into n>r[ loz5ges4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #fci--,,pur,e ,,de ,,h>icots ,,r\ges1 o!rwise ,,cond ,put a heap$ p9t ( r$ beans into cold wat]1 set to boil sl[ly1 skim1 add ?ree oz4 ( c>rots1 "o small faggot1 "o onion /uck ) a clove1 & a bottleful ( boil+ r$ w9e4 ,set to cook g5tly4 ,dra9 ! beans & cru% !m 9 a mort>4 ,moi/5 ! pure ) a few tablespoonfuls ( ! cook+-liquor ( ! beans1 rub ?r\gh tammy1 rectify ! consi/5ce ( ! pure ) "s :ite consomm1 foll[ ! proc$ure ( all pures1 & add butt] :5 ab\t to s]ve4 ,g>ni% ) bread dice fri$ 9 butt]4 #fdj--,,pur,e ,,de ,,l5tilles1 o!rwise ,,conti ,soak ?ree-qu>t]s ( a p9t ( l5tils 9 lukew>m wat] = two h\rs4 ,put !m 9 a /ewpan ) two oz4 ( v lean brea/ ( bacon1 blan*$1 cool$1 & cut into dice1 & "o qu>t ( :ite consomm4 ,set to boil1 skim1 add ?ree oz4 ( c>rots1 "o onion1 & "o faggot1 & cook v g5tly4 ,dra9 ! l5tils1 p\nd !m toge!r ) ! bacon1 moi/5 ! pure ) a few tablespoonfuls ( cook+-liquor1 & rub ?r\gh tammy4 ,rectify ! consi/5ce ) "s res]v$ cook+-liquor1 !n treat ! pure 9 ! usual way & add butt] :5 ab\t to s]ve4 ,g>ni% ) two tablespoonfuls ( bread dice fri$ 9 butt] & a p9* ( *]vil plu*es4 ,n4,b4--,x %\ld be borne 9 m9d t ! aromatic g>ni% us$ 9 cook+ dry vegetables ( :at k9d soev] %\ld be )drawn be=e p\nd+ ! latt]1 t !y may be rubb$ ?r\gh tammy4 #fda--,,pur,e ,,de ,,navets1 o!rwise ,,fr5euse ,f9ely m9ce "o lb4 ( v firm turnips1 p>boil1 dra91 & /ew !m 9 "o & "o-half oz4 ( butt]1 ! necess>y salt1 & "o-half oz4 ( sug>1 until !y are almo/ completely cook$4 ,moi/5 ) "o-half p9t ( :ite consomm1 & complete ! cook+4 ,meantime1 cook two m$ium-siz$1 peel$ & qu>t]$ potatoes 9 "s consomm4 ,n[ put ! turnips & ! potato into ! same /ewpan2 cru% !m1 & rub !m ?r\gh tammy4 ,br+ ! pure to ! prop] consi/5ce by means ( boil$ milk1 & f9i% x 9 ! usual way4 ,g>ni% ) "s small bread dice fri$ 9 butt]4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #fdb--,,pur,e ,d',,oseille ,,et ,,de ,,v]micelle ,a ,,la ,,cr,,me ,spr9kle ?ree oz4 ( well-sep>at$ v]micelli into "o p9t ( boil+ milk or :ite consomm 7accord+ z to :e!r ! prep>ation be a ,l5t5 "o or n74 ,let ! v]micelli poa* g5tly = tw5ty-five m9utes1 & !n add f\r tablespoonfuls ( sorrel cook$ 9 butt]4 ,rub ! :ole ?r\gh tammy2 f9i% ! pure ) suffici5t milk or ?9 cream2 heat until ! boil is rea*$1 &1 :5 ab\t to s]ve1 complete by means ( a leason compos$ ( ! yolks ( two eggs & "o-qu>t] p9t ( v fre% cream4 ,= ! g>ni%1 ref] to ! rem>ks "u ,no4 #fdf4 #fdc--,,pur,e ,d',,oseille ,,et ,,de ,,sag\ ,a ,,la ,,cr,,me ,proce$ exactly z direct$ 9 ! prec$+ recipe2 b in/ead ( v]micelli use ?ree oz4 ( sago4 ,all[ ! usual "t = cook+1 & add ! same quantity ( sorrel cook$ 9 butt]4 ,use ! same quantities ( milk or consomm 9 ord] to br+ ! pure to ! prop] consi/5ce1 & make use ( a precisely simil> leason4 #fdd--,,pur,e ,d',,oseille ,,et ,,de ,,sem\le ,a ,,la ,,cr,,me ,! same z ! above1 b use ?ree oz4 ( semol9a4 ,all o!r p>ticul>s rema9 ! same4 #fde--,,pur,e ,d',,oseille ,,et ,,de ,,tapioca ,a ,,la ,,cr,,me ,proc$ure l t ( ,no4 #fdb1 us+ in/ead ( ! v]micelli ?ree oz4 ( tapioca4 #fdf--,,rem>ks ,,relative ,,to ,,! ,,possible ,,v>iations ,,( ,,! ,,f\r ,,prec$+ ,,recipes ,a l>ge v>iety ( ?is k9d ( s\ps may be prep>$ by us+ ! quantity prescrib$ ( salep1 buck:eat1 oatmeal1 b>ley-meal1 c4 ,^! s\ps d]ive a p>ticul> & agreeable flav\r f _! coh]+ elem5t4 ,! *ief po9t to be rememb]$ 9 _! prep>ation is _! consi/5ce1 :i* %\ld be t ( a ?9 cream4 ,:5 too ?ick1 ^! s\ps are pa/y & disagreeable2 :5 too ?91 !y are insipid2 h5ce ! desirability ( aim+ at a happy m$ium4 ,_! g>ni% is exce$+ly v>iable1 ! m pref]able =ms be+ small bread dice fri$ 9 cl>ifi$ butt]1 press$2 peel$ tomatoes cut into dice & toss$ 9 butt]2 small pr9tani]s1 brunoises1 juli5nes1 paysannes1 or well-poa*$ rice4 ,?us1 f ! typical recipe ( ^! s\ps1 a :ole s]ies may be prep>$1 :i* ne$ n be gone into sep>ately "h4 #fdg--,,pur,e ,,de ,,pois ,,aux ,,cro,,tons ,wa% ?ree-qu>t]s ( a p9t ( split peas 9 cold wat] & put !m into a /ewpan ) "o qu>t ( cold wat]1 a little salt1 & "o-half lb4 ( raw ham4 ,set to boil1 skim1 & add two oz4 ( mirepoix1 ! m9c$ gre5 leaves ( ?ree leeks1 a fragm5t ( ?yme & bay1 salt1 & "o-half oz4 ( sug>4 ,set to cook v g5tly4 ,rub ?r\gh tammy1 br+ ! pure to ! prop] consi/5ce by means ( :ite consomm1 despumate x suffici5tly1 & add butt] to x :5 di%+ up4 ,g>ni% ) two tablespoonfuls ( small bread dice fri$ 9 butt]4 #fdh--,,pur,e ,,de ,,pois ,,frais1 o!rwise ,,sa9t-,,g]ma9 ,! two foll[+ me?ods may be employ$1 viz43-- 7#a7 ,cook quickly "o & "o-qu>t] p9ts ( fre% peas1 j %ell$1 9 boil+1 salt$ wat]4 ,dra9 !m1 p\nd !m 9 a mort>1 moi/5 ! pure ) "o p9t ( :ite consomm1 & rub x ?r\gh tammy4 ,br+ x to ! prop] degree ( heat1 & add butt] :5 ab\t to s]ve4 ,prep>$ 9 ?is way1 ! pure %\ld be ( a p]fect %ade4 7#b7 ,/ew "o & "o-qu>t] p9ts ( fre% peas 9 "o & "o-half oz4 ( butt]1 a little lettuce *iffonade1 "o & "o-half oz4 ( ! gre5 "p ( leeks1 a p9* ( *]vil1 a little salt & sug>1 & "o-sev5? p9t ( wat]4 ,p\nd ! peas z soon z !y are cook$1 moi/5 ! pure ) "o p9t ( :ite consomm1 & rub ?r\gh tammy4 ,br+ ! prep>ation to ! prop] degree ( heat & add butt] at ! la/ mom5t4 ,treat$ ?us1 ! pure w be ( a fa9t] %ade ?an ! prec$+ "o1 b its flav\r w be m delicate4 ,g>ni%1 9 bo? cases1 ) "o & "o-half tablespoonfuls ( v gre51 f9e peas1 & "s *]vil plu*es4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #fdi--,,pur,e ,,de ,,pois ,,frais ,a ,,la ,,m5! ,make ! pure accord+ to "o ( ! above-m5tion$ me?ods1 & add to ! peas1 :ile cook+1 a faggot consi/+ ( ?ree little sprigs ( fre% m9t4 ,f9i% ) consomm1 & add butt] 9 ! usual way4 ,g>ni% ) nice peas1 z above1 & "s v t5d] m9t-leaves1 *opp$1 in/ead ( ! *]vil plu*es4 ,rem>ks ,relative to ^? ,s\ps :i* h a ,pure ( ,peas = ,base4--,a l>ge numb] ( s\ps may be made f pures ( fre% peas2 among o!rs ,i may m5tion ! foll[+1 ) brief directions z to _! con/itu5ts & g>ni%1 viz43-- #fej--,,potage ,,ambassadeurs ,pure ( fre% peas1 q ready = s\p2 f9i% ) a small tablespoonful ( sorrel & lettuce *iffonade1 & two tablespoonfuls ( poa*$ rice p] qu>t ( pure4 #fea--,,potage ,,camelia ,prep>e ?is aft] ! recipe ( potage ,lamballe2 f9i% ) "o tablespoonful ( a juli5ne ( ! :ite ( a leek & "o tablespoonful ( :ite *ick5 meat1 cut juli5ne-fa%ion1 p] qu>t ( ! s\p4 #feb--,,potage ,,fontanges ,pure ( fre% peas ready = s\p2 add two tablespoonfuls ( a *iffonade ( sorrel & a p9* ( *]vil plu*es p] qu>t ( ! pure1 & two tablespoonfuls ( poa*$ rice4 #fec--,,potage ,,lamballe ,half ( ?is consi/s ( a f9i%$ pure ( peas1 & ! o!r half ( tapioca poa*$ 9 consomm z = ! ord9>y 8potage au tapioca40 #fed--,,potage ,,long*amps ,?is is ! 8potage ,fontange10 kept some:at cle>1 & ) a g>ni% compos$ ( "o & "o-half oz4 ( v]micelli1 poa*$ 9 consomm1 & a p9* ( *]vil plu*es p] qu>t ( ! s\p4 #fee--,,potage ,,m>igny ,proce$ z = 8potage ,fontange10 & add a g>ni% ( "o tablespoonful ( peas & "o tablespoonful ( f9e ,fr5* beans cut into loz5ges4 #fef--,,potage ,,m>cilly ,half ( ?is consi/s ( a pure ( peas & ! o!r half ( a pure ( *ick54 ,prep>e ^! pures 9 ! usual way & mix !m toge!r :5 ab\t to s]ve4 ,g>ni% ) two tablespoonfuls ( ,japanese pe>ls poa*$ 9 consomm & twelve small qu5elles ( *ick5 =cemeat1 9 ! %ape ( pe>ls1 p] qu>t ( ! s\p4 #feg--,,potage ,,sa9t-,,m>ceau ,?is is an ord9>y pure ( peas ) butt]1 comb9$ ) two tablespoonfuls ( a juli5ne consi/+ ( ! :ite ( a leek & "s *]vil plu*es p] qu>t ( ! pure4 ,?is li/ c\ld be consid]ably l5g!n$1 b :at !re is ( x amply suffices to %[ ! great numb] ( s\ps t may be obta9$ f ! comb9ation ( o!r suitable products ) ! pure ( peas & ! modification ( ! g>ni% 9 ea* case4 #feh--,,pur,e ,,de ,,pommes ,,de ,,t]re1 o!rwise ,,p>m5ti] ,f9ely m9ce ! :ite ( two m$ium-siz$ leeks1 & fry !m )\t col\ration 9 "o oz4 ( butt]4 ,add ?ree m$ium-siz$ peel$ & qu>t]$ potatoes1 "o p9t ( :ite consomm1 & cook quickly4 ,! mom5t ! potatoes seem s(t to ! t\* cru% !m & rub !m ?r\gh tammy4 ,f9i% ! pure ) "s boil$ milk or ?9 cream1 heat until ! boil is rea*$1 & add butt] :5 di%+ up4 ,g>ni% ) two tablespoonfuls ( small bread dice fri$ 9 butt] & "s *]vil plu*es4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #fei--,,pur,e ,,de ,,tomates1 o!rwise ,,portugaise ,fry 9 "o oz4 ( butt] a some:at f9ely-cut mirepoix consi/+ ( "o oz4 ( brea/ ( bacon cut into dice1 "o-?ird ( a c>rot1 half an onion1 a fragm5t ( ?yme & bay4 ,add to ?is fri$ mirepoix eight m$ium-siz$ tomatoes1 press$ & cut into pieces ! size ( a clove ( g>lic1 a p9* ( sug>1 two & "o-half oz4 ( rice1 & "o p9t ( :ite consomm4 ,set to cook g5tly1 rub ?r\gh tammy1 & f9i% ) ! necess>y quantity ( consomm4 ,:5 ab\t to s]ve complete ! pure by add+ !reto1 away f ! fire1 two oz4 ( butt]4 ,g>ni% ) two tablespoonfuls ( poa*$ rice1 ea* gra9 be+ sep>ate1 & ! same quantity ( peel$ tomatoes cut into dice & briskly toss$ 9 butt]4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #ffj--,,pur,e ,,de ,,tomates ,,au ,,tapioca1 o!rwise ,,wald,,ze ,prep>e "o & "o-half p9ts ( tapioca 9 :ite consomm1 & keep x a little light] ?an ord9>y tapioca4 ,also press1 peel1 & cut into dice ! pulp ( ?ree m$ium-siz$1 v r$ tomatoes2 poa* ^! dice 9 "s consomm & mix !m ) ! tapioca4 ,or1 fail+ fre% tomatoes1 add to ! tapioca two tablespoonfuls ( conc5trat$ tomato pure dilut$ 9 a b[l ) "s :ite consomm4 ,s5d two oz4 ( grat$ *eese to ! table sep>ately4 #ffa--,,pur,e ,,de ,,top9amb\r1 o!rwise ,,pale/9e ,f9ely m9ce two lbs4 ( ,j]usalem arti*okes & /ew !m 9 "o oz4 ( butt]4 ,add five torrefi$ & cru%$ filb]ts1 moi/5$ ) "o p9t ( :ite consomm1 & set to cook g5tly4 ,rub ?r\gh tammy2 f9i% ! pure ) "o-qu>t] p9t ( milk1 9 :i* "o tablespoonful ( fecula has be5 dilut$1 cold4 ,set to boil & add butt] :5 di%+ up4 ,g>ni% ) small bread dice fri$ 9 butt]4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #ffb--;,,bisque ,d',,crevisses 7#a7 ,cut into v small dice "o oz4 ( c>rot1 "o oz4 ( onion1 & two p>sley /alks4 ,add a fragm5t ( ?yme & bay2 br[n ?is mirepoix ) butt]1 9 a sautpan2 ?r[ 9 fifte5 crayfi% = 8,bisque0 7_! av]age weight be+ ab\t "o & "o-?ird oz471 & toss !m 9 ! mirepoix until !y acquire a v r$ col\r4 ,spr9kle ) two tablespoonfuls ( burnt br&y & "o-qu>t] p9t ( :ite w9e1 season ) a l>ge p9* ( salt & a p9* ( gr\nd pepp]1 & set to r$uce4 ,?is done1 moi/5 ) "o-qu>t] p9t ( :ite consomm & leave to cook = t5 m9utes4 ,also cook ?ree oz4 ( rice 9 "o & "o-half p9ts ( :ite consomm4 7#b7 ,%ell ! crayfi%es' tails & put !m aside2 also res]ve eight c>apaces4 ,dra9 ! crayfi%es ( all _! cook+-liquor2 f9ely p\nd !m & _! rema9s & ! mirepoix4 ,add ! rice1 prop]ly cook$1 & ! cook+-liquor ( ! crayfi%1 & rub ?r\gh a sieve1 fir/1 & !n ?r\gh tammy4 ,add to ! result+ pure "o-half p9t ( :ite consomm1 set to boil1 wield+ a :isk ! :ile1 pass ?r\gh a /ra9]1 & !n keep ! prep>ation 9 a ba9-m>ie1 tak+ c>e to place a few lumps ( butt] on its surface le/ a sk9 %\ld =m :ile ! bisque is wait+ to be s]v$4 ,f9i% ! prep>ation :5 di%+ up ) two & "o-half oz4 ( butt]1 ?ree tablespoonfuls ( excell5t ?ick cream1 & a v little cay5ne4 ,g>ni% ) ! crayfi% tails cut into dice1 & ! eight c>apaces /uff$ ) a fi% =cemeat ) cream & poa*$ sev5 or eight m9utes previ\sly4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #ffc--;,,bisque ,,de ,,hom>d ,aft] sub/itut+ = ! crayfi% a raw lob/] weigh+ ?ree lbs41 cut into small sections1 ! proc$ure is ! same z t ( ,no4 #ffb4 ,x is only necess>y1 !re=e1 to ref] to t recipe = all p>ticul>s relat+ to prep>ation & quantities4 ,g>ni% ) ! meat tak5 f ! tail2 ?is %\ld h be5 kept aside & cut into small dice4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #ffd--;,,bisque ,,de ,,crevettes ,! mode ( proc$ure = ?is bisque1 ! mirepoix1 ! ?ick5+ +r$i5ts1 ! moi/5+1 & ! f9i%+ ( ! s\p are id5tical ) ^? ( ,no4 #ffb4 ,all t is ne$$1 !re=e1 is to sub/itute = ! crayfi% two lbs4 ( raw %rimps4 ,in/ead ( us+ ord9>y butt] 9 f9i%+ ?is bisque1 use ?ree oz4 ( %rimp butt]4 ,g>ni% ) tw5ty-five res]v$ tails1 ^! be+ %ell$ & trimm$4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #ffe--;,,c\lis ,,de ,,gibi]1 o!rwise ,,au ,,*asseur ,prep>e six oz4 ( ! meat ( a wild rabbit1 six oz4 ( t ( a p>tridge1 & six oz4 ( t ( a pheasant4 ,^! meats %\ld be roa/$ & _! roa/-cases swill$ ) a liqueur-glass ( burnt br&y4 ,! result+ gravy %\ld be add$ to ! s\p4 ,n[ f9ely p\nd ^! meats toge!r ) "o-half p9t ( cook$ & dra9$ l5tils4 ,:5 ! :ole has become a smoo? pure add ! cook+-liquor ( ! l5tils & ! swill+s ref]r$ to above & rub ?r\gh tammy4 ,f9i% ! cullis ) ! necess>y quantity ( consomm1 heat x1 & pass x ?r\gh a /ra9]4 ,add butt] at ! la/ mom5t & season mod]ately4 ,g>ni% ) ?ree tablespoonfuls ( small1 v fre% mu%rooms2 ^! to be f9ely m9c$ & toss$ 9 butt]4 #fff--;,,c\lis ,,de ,,grives ,,au ,,pa9 ,,noir1 o!rwise ,a ,l',,ard5naise ,fry f\r f9e ?ru%es 9 butt] & complete _! cook+ 9 "o p9t ( fea!r$ game consomm conta9+ five oz4 ( rye-bread dice fri$ 9 butt]4 ,^! dice con/itute 9 ?is case ! ?ick5+ elem5t ( ! s\p4 ,remove & put aside ! ?ru%es' fillets1 f9ely p\nd ! c>casses toge!r ) two junip]-b]ries1 add ! leason ( bread dice1 & rub ?r\gh tammy4 ,add to ! result+ pure "o-qu>t] p9t ( fea!r$-game consomm1 set to boil1 & pass ?r\gh a /ra9]4 ,f9i% ! cullis ) two & "o-half oz4 ( butt] & f\r tablespoonfuls ( cream4 ,g>ni% ) ! res]v$ fillets cut into ?9 slices or into a juli5ne4 #ffg--;,,c\lis ,,de ,,gr\se ,,ou ,,de ,,gel9otte ,a ,l',,anci5ne ,proce$ z 9 ,no4 #fff 9 s f> z ! prep>atory details & ! quantities are conc]n$1 b take note ( ! foll[+ *anges 9 o!r directions3-- 7#a7 ,sub/itute = ! ?ru%es two gr\se or two hazel-h5s1 tak+ c>e to disc>d ! legs & ! c>casses4 7#b7 ,use ord9>y bread dice in/ead ( ^? ( rye-bread4 #ffh--;,,c\lis ,,de ,,lap]eau ,,au ,,currie ,cut ! legs ( a "y wild rabbit into small pieces1 /iff5 ^! 9 butt]1 & put !m into ! /ewpan ) a few r\ndels ( c>rot & onion1 "o small faggot ( p>sley & cel]y1 & "o qu>t ( :ite consomm4 ,set to cook g5tly4 ,also lightly br[n 9 butt] two tablespoonfuls ( *opp$ onion1 bespr9kle ) "o-half tablespoonful ( fecula & a suffici5t quantity ( curry1 moi/5 ) ! /ra9$ cook+-liquor ( ! pieces ( rabbit1 br+ to ! boil1 & set to simm] = sev5 or eight m9utes4 ,rub ?r\gh tammy & !n despumate = tw5ty m9utes1 add+ f "t to "t "o or two tablespoonfuls ( consomm ) ! view ( promot+ ! cl>ification ( ! cullis4 ,:5 ab\t to s]ve f9i% ! latt] ) ?ree or f\r tablespoonfuls ( cream4 ,g>ni% ) eighte5 v small slices tak5 f ! pieces ( rabbit & two oz4 ( rice l',indi5ne1 s]v+ ! latt] sep>ately4 #ffi--;,,c\lis ,,de ,,p]dreau ,a ,,la ,,pur,e ,,de ,,m>rons1 o!rwise ,a ,,la ,,mancelle ,split ! %ells ( fifte5 f9e *e/nuts1 put !m 9 a /ewpan ) wat]1 boil !m = five m9utes1 & %ell & peel !m quickly :ile !y are /ill v hot4 ,!n cook !m g5tly 9 "o-half p9t ( :ite consomm ) "o-?ird ( a /ick ( cel]y1 m9c$1 & "o piece ( loaf-sug>4 ,pole a p>tridge1 remove ! fillets = ! purpose ( g>ni%1 bone ! re/1 & p\nd x f9ely toge!r ) ! c>cass & ! pol+ liquor4 ,add ! *e/nuts1 p\nd ! :ole1 & add "s consomm to ! result+ pure ) ! object ( facilitat+ ! rubb+ ?r\gh tammy4 ,?is done1 add to ! prep>ation ab\t "o-qu>t] p9t ( v cle> game /ock1 br+ ! :ole to ! boil1 pass x ?r\gh a /ra9]1 & f9i% ! cullis1 :5 di%+ up1 ) a v little cay5ne & "o & "o-half oz4 ( butt]4 ,g>ni% ) ! fillets ( p>tridge cut into a small juli5ne4 #fgj--;,,c\lis ,,de ,,volaille1 o!rwise ,a ,,la ,,re9e ,poa* 9 "o qu>t ( :ite consomm a clean$ f[l weigh+ ab\t ?ree lbs4 & two oz4 ( rice previ\sly blan*$4 ,hav+ cook$ ! f[l1 )draw x1 raise its fillets1 & put !m aside4 ,bone ! rema9d] & f9ely p\nd ! meat4 ,:5 ! latt] is a smoo? pa/e mix !re) ! rice1 :i* %\ld be v well cook$1 add ! necess>y am\nt ( :ite consomm to ! pure1 & rub ?r\gh tammy4 ,br+ ! cullis to ! boil & pass x ?r\gh a f9e /ra9]4 ,f9i% ! prep>ation1 :5 di%+ up1 ) a leason compos$ ( ! yolks ( ?ree eggs1 "o-six? p9t ( cream1 & ?ree oz4 ( butt]4 ,g>ni% ) ! res]v$ fillets cut into small1 regul> dice4 ,?is s\p may also be prep>$ z a vel\t or a cream4 #fga--,,vel\t ,,agn,s ,,sorel 7#a7 ,prep>e "o & "o-half p9ts ( p\ltry vel\t1 keep+ x some:at ?94 7#b7 ,clean1 wa%1 peel1 & quickly p\nd eight oz4 ( v fre% mu%rooms1 newly ga!r$ if possible4 ,rub ?r\gh a f9e sieve1 & add ! result+ pure ( raw mu%rooms to ! vel\t4 ,br+ ! :ole to ! boil once or twice1 & ?is done rub ?r\gh tammy imm$iately4 ,f9i% ) ! leason & add butt] :5 di%+ up4 ,g>ni% ) "o tablespoonful ( a juli5ne ( raw mu%rooms toss$ 9 butt]1 "o tablespoonful ( *ick5 fillets1 & z mu* salt$ tongue1 bo? ( :i* %\ld also be cut 9 juli5ne-fa%ion4 ,n4,b4--,) reg>d to vel\ts ,i rem9d ! read] t ! vel\t ( ord9>y consi/5ce repres5ts "o-half ( ! s\p1 ! pure typify+ ! latt] repres5ts "o-qu>t]1 :ile ! consomm requir$ to br+ ! s\p to ! correct degree ( consi/5ce %\ld be 9 ! proportion ( ! rema9+ qu>t]4 ,! leason1 p] qu>t ( ! s\p1 %\ld consi/ ( ! yolks ( ?ree eggs & "o-six? p9t ( cream1 :ile ! av]age quantity ( butt] %\ld measure ab\t two & "o-half oz4 7see ,no4 #bdb74 ,?is s\p may also be prep>$ z a cream4 #fgb--,,vel\t ,,de ,,blan*aille ,,au ,,currie ,be> 9 m9d t ?is s\p ought to be made & s]v$ )9 ! space ( tw5ty m9utes1 = if x be left to /& = h[ev] %ort a "t1 x w mo/ probably turn1 9 spite ( e possible precaution4 ,cook ?ree oz4 ( f9ely *opp$ onion 9 butt] )\t col\ration1 bespr9kle ) "o-half c(feespoonful ( curry1 moi/5 ) "o & "o-half p9ts ( boil+ wat]1 add a faggot1 a p9* ( salt1 a few sprigs ( saffron 7or a little ( x p[d]$71 & two oz4 ( ,vi5nese bread4 ,set to boil = t5 m9utes2 ?is done add ?ree-qu>t]s lb4 ( v fre% ,blan*ailles1 & cook ov] a brisk fire4 ,rub ?r\gh a hair-sieve1 f9i% by means ( a leason consi/+ ( ! yolks ( ?ree eggs & "o-fif? p9t ( cream1 & p\r ! :ole into ! s\p-ture5 ov] "s dri$ slices ( bread 7butt]$71 ov] rice1 or ov] "s previ\sly poa*$ v]micelli4 ,s]ve at once4 #fgc--,,vel\t ,,c>m,,lite ,prep>e "o & "o-half p9ts ( fi% vel\t1 /ew f\r oz4 ( fillets ( sole & ! same quantity ( fillets ( :it+ 9 "o & "o-half oz4 ( butt] & lemon juice4 ,p\nd ! fi%1 add x to ! vel\t1 & rub ?r\gh tammy4 ,add ! necess>y quantity ( consomm1 heat ! vel\t1 & f9i% x1 :5 ab\t to s]ve1 ) a leason & butt]4 ,g>ni% ) "o tablespoonful ( a juli5ne ( poa*$ fillets ( sole & twelve small qu5elles ( smelt =cemeat4 ,?is s\p may also be prep>$ z a cream4 #fgd--,,vel\t ,,aux ,,c>ottes1 o!rwise ,,niv]naise ,cut into ?9 slices "o lb4 ( ! r$ "p only ( c>rots1 season ) a p9* ( table-salt & twice t am\nt ( ca/or-sug>1 & /ew 9 "o oz4 ( butt]4 ,add "o p9t ( ord9>y ?9 vel\t & let ! cook+ ( ! c>rots be complet$ !re94 ,rub ?r\gh tammy1 f9i% ) "o-half p9t ( :ite consomm1 set to boil1 & complete ! prep>ation1 :5 di%+ up1 ) ! leason & butt]4 ,g>ni% ) "o & "o-half tablespoonfuls ( a f9e brunoise ( ! r$ "p ( c>rots4 ,?is s\p may also be prep>$ z a cream4 #fge--,,vel\t ,,comtesse ,prep>e "o p9t ( ord9>y vel\t1 p>boil "o & "o-half lbs4 ( :ite asp>agus1 & put !m into ! vel\t4 ,complete ! cook+ g5tly4 ,rub ?r\gh tammy1 add "o-half p9t ( :ite consomm1 heat1 & f9i% ! prep>ation1 :5 di%+ up1 ) ! leason & butt]4 ,g>ni% ) "o tablespoonful ( a lettuce *iffonade & twelve small :ite asp>agus-heads :]efrom all leaves h be5 remov$4 ,?is s\p may also be prep>$ z a cream4 #fgf--,,vel\t ,,au ,,concombres1 o!rwise ,,danoise ,peel1 remove ! se$s f1 m9ce1 & /ew 9 butt] "o lb4 ( p>boil cucumb]4 ,add ?is to "o p9t ( ord9>y vel\t1 :i* %\ld h be5 prep>$ at ! same "t1 & complete ! cook+ quickly4 ,rub ?r\gh tammy1 add ! necess>y quantity ( :ite consomm1 heat1 & f9i% ! prep>ation1 :5 di%+ up1 ) a leason & butt] 9 ! usual quantities4 ,g>ni% ) small bread dice fri$ 9 butt]4 ,?is s\p may also be prep>$ z a cream4 #fgg--,,vel\t ,,cressoni,,re ,aft] hav+ slightly p>boil$ !m1 /ew "o lb4 ( v fre% wat]cress leaves 9 "o & "o-half oz4 ( butt]1 add !m to "o p9t ( ord9>y vel\t4 ,set to simm] = sev5 or eight m9utes1 rub ?r\gh tammy1 add "o & "o-half p9ts ( ord9>y :ite consomm1 heat1 & f9i% ! prep>ation1 :5 di%+ up1 ) a leason & butt]4 ,g>ni% ) "o oz4 ( wat]cress leaves p>boil$ = ?ree m9utes4 ,?is s\p may also be prep>$ z a cream4 #fgh--,,vel\t ,,dame-,,blan*e ,prep>e "o & "o-half p9ts ( cle> p\ltry vel\t4 ,also f9ely p\nd t5 or twelve well-wa%$ sweet almonds1 moi/5 !m1 little by little1 ) "o-six? p9t ( fre% wat]1 & rub ?r\gh a /rong t[el1 twi/+ ! latt] to assi/ ! process4 ,add ?is almond milk to ! vel\t1 & f9i% ! latt]1 :5 di%+ up1 ) ! leason & butt]4 ,g>ni% ) "o tablespoonful ( ! :ite ( a *ick5 cut into small dice1 & twelve small qu5elles ( *ick5 =cemeat 79 ! %ape ( pe>ls7 poa*$ j be=e di%+ up4 #fgi--,,vel\t ,d',,artois ,prep>e "o p9t ( ord9>y vel\t1 & mix !re) "o-half p9t ( a pure ( h>icot beans4 ,rub ?r\gh tammy2 add "o-half p9t ( :ite consomm2 heat1 & f9i% ! :ole1 :5 di%+ up1 ) ! leason & butt]4 ,g>ni% ) two tablespoonfuls ( an ord9>y juli5ne & a p9* ( *]vil plu*es4 ,?is s\p may also be prep>$ z a cream4 #fhj--,,vel\t ,d',,p]lans ,prep>e a ?9 panada ) "o p9t ( boil$ milk & two & "o-half oz4 ( crumbl$ bread4 ,season ) a p9* ( salt & a v small quantity ( mignonette4 ,also /ew g5tly1 9 "o oz4 ( butt]1 two tablespoonfuls ( *opp$ onion1 two & "o-half oz4 ( fillets ( smelt1 "o-half lb4 ( fillets ( sole1 or ! meat ( a dory1 & ! juice ( ! qu>t] ( a lemon4 ,add ! fi%1 /ew$ 9 butt] & p\nd$1 to ! panada1 toge!r ) "o-half p9t ( ord9>y ?9 vel\t4 ,rub ?r\gh tammy2 heat2 season ) a v little cay5ne1 & f9i% ! :ole1 :5 di%+ up1 ) an ord9>y leason & "o & "o-half oz4 ( butt]4 ,n4,b4--#a4 ,9 view ( ! decid$ flav\r ( ! smelt1 & ! really disagreeable ta/e x imp>ts to a prep>ation :i* conta9s ov]mu* ( x1 its fle% %\ld nev] exce$ ! proportion ( "o-?ird ( ! requir$ quantity ( fi%4 ,! rema9+ two-?irds %\ld be suppli$ by a fi% ( neutral flav\r1 su* z ! sole or dory1 bo? ( :i* are admirably suit$ to ?is purpose4 #b4 ,! vel\t d'p]lans %\ld1 l almo/ all fi% vel\ts1 be prep>$ z quickly z possible1 & at ! la/ mom5t4 ,! process %\ld n la/ long] ?an ?irty m9utes1 =1 if !re be any delay1 ! prep>ation w turn & lose its flav\r4 #c4 ,= ?is s\p ,i elect$ to use a panada z ! ?ick5+ elem5t1 in/ead ( a fi% vel\t1 ! reason be+ t1 7 ! latt] us$1 ! ta/e ( fi% w\ld 9 ! end be too pron\nc$4 #fha--,,vel\t ,d',,p]lans ,,jo9ville ,proce$ 9 ! matt] ( ! base ( ! s\p z 9 ,no4 #fhj4 ,f9i% ! vel\t ) an ord9>y leason & "o & "o-half oz4 ( %rimp butt]4 ,g>ni% ) six crayfi% tails1 cut into f\r pieces1 & "o tablespoonful ( a %ort juli5ne ( truffles & mu%rooms4 #fhb--,,vel\t ,d',,p]lans ,,pr9cesse ,! same z above1 ) twelve small qu5elles ( smelt =cemeat ) crayfi% butt]1 & "o tablespoonful ( v gre5 asp>agus-heads p] qu>t ( vel\t4 #fhc--,,vel\t ,,aux ,,gr5\illes1 o!rwise ,,sicili5ne ,prep>e "o & "o-half p9ts ( delicate & r ?9 fi% vel\t4 ,trim fifte5 or tw5ty frogs' legs2 toss !m 9 butt] )\t lett+ !m acquire any col\r1 & set !m to poa* = t5 m9utes 9 two tablespoonfuls ( :ite w9e & ! juice ( a lemon4 ,p\nd !m 9 a mort>2 add ! result+ pure to ! vel\t2 set to simm] = sev5 or eight m9utes1 & rub ?r\gh tammy4 ,heat ! vel\t1 & f9i% x1 :5 di%+ up1 ) ! ord9>y leason & ?ree & "o-half oz4 ( be/ butt]4 ,d n g>ni% ?is vel\t4 ,?is s\p may also be prep>$ z a cream4 #fhd--,,vel\t ,,de ,,hom>d1 o!rwise ,,c>d9al ,prep>e "o & ?ree-qu>t] p9ts ( bisque de hom>d 7,no4 #ffc71 b sub/itute vel\t = ! ?ick5+ ) rice4 ,rub ?r\gh tammy2 heat1 & complete1 :5 di%+ up1 ) two & "o-half oz4 ( lob/] butt] & ?ree-qu>t]s oz4 ( r$ butt]4 ,g>ni% ) two baba-m\lds ( a royale ( lob/]1 cut by means ( a fancy-cutt] 9 ! %ape ( a cross4 ,%ell-fi% vel\ts d n admit ( an egg-yolk leason4 #fhe--,,vel\t ,,de ,,hom>d ,a ,,clevel& ,break up two small live lob/]s or "o m$ium-siz$ "o1 & prep>e x l',amrica9e 7see 8,lob/] l',amrica9e074 ,res]ve a few slices ( ! meat = g>ni%+ purposes4 ,f9ely p\nd ! re/ ) ! %ell2 comb9e ! pure ) "o qu>t ( ord9>y vel\t prep>$ be=eh&1 & add ! lob/] sauce4 ,rub ?r\gh a sieve1 fir/1 !n ?r\gh tammy2 heat )\t all[+ to boil2 add ! requir$ quantity ( consomm1 & once m pass ! :ole ?r\gh a /ra9]4 ,complete1 :5 di%+ up1 ) ?ree oz4 ( be/ butt]4 ,g>ni% ) "o-half tablespoonful ( peel$ tomato pulp1 cut into dice & half-melt$ 9 butt]1 & ! res]v$ slices ( lob/] cut into dice4 #fhf--,,vel\t ,,de ,,hom>d ,a ,l',,indi5ne ,prep>e ! lob/] l',amrica9e z above1 & flav\r x ) curry4 ,pres]ve a suffici5t quantity ( meat f ! tail to af=d an abundant g>ni%4 ,= ! re/ ( ! process proce$ exactly z ! prec$+ recipe directs4 ,g>ni% ) ! res]v$ meat cut into dice1 & f\r tablespoonfuls ( rice l',indi5ne2 s5d ! latt] to ! table sep>ately4 #fhg--,,vel\t ,,de ,,hom>d ,a ,l',,ori5tale ,prep>e a m$ium-siz$ lob/] aft] ! mann] direct$ 9 8,hom>d la ,newburg ) raw lob/]0 7see ,no4 #idh71 & season ) curry4 ,res]ve a few slices ( ! meat ( ! tail = ! g>ni%2 f9ely p\nd ! rema9+ portions & ! %ell2 add ! lob/] sauce1 & comb9e ! :ole ) "o qu>t ( ord9>y vel\t1 kept some:at light4 ,rub ?r\gh a sieve1 fir/1 !n ?r\gh tammy2 heat ! vel\t )\t lett+ x boil2 add ! necess>y quantity ( consomm1 & f9i% ! prep>ation1 :5 ab\t to s]ve1 ) ?ree oz4 ( butt]4 ,g>ni% ) ! res]v$ meat cut into dice1 & two tablespoonfuls ( rice l',indi5ne1 ea* gra9 ( :i* %\ld be kept di/9ct & sep>ate4 #fhh--,,vel\t ,,de ,,hom>d ,,au ,,paprika ,prep>e a m$ium-siz$ lob/] l',amrica9e1 &1 9 addition to ! usual +r$i5ts ( ! prep>ation1 include two concass$ tomatoes & two r\ghly *opp$ onions4 ,season ) paprika4 ,= ! re/ ( ! op]ation1 proce$ exactly z direct$ "u 8,vel\t la ,clevel&40 ,g>ni% ) lob/] meat cut into dice1 two tablespoonfuls ( rice1 & "o tablespoonful ( pim5tos cut into dice4 #fhi--,,vel\t ,,de ,,hom>d ,a ,,la ,,p]sane ,proce$ exactly z = 8,vel\t de ,hom>d l',ori5tale40 ,g>ni% ) lob/] meat 9 dice1 "o tablespoonful ( pim5tos 9 dice1 & two tablespoonfuls ( pilaff rice1 to :i* add a v little saffron4 ,rem>ks relat+ to ! ,v>iation ( ^! ,vel\ts4--,by m]ely sub/itut+ an equival5t quantity ( crayfi%1 %rimps1 or crabs1 = ! lob/]1 ! recipes deal+ ) vel\ts ( lob/]1 giv5 above1 may be appli$ to ,vel\ts ( ,crayfi%1 ,%rimps1 or ,crabs4 ,x w\ld !re=e be po9tless to repeat !m1 s9ce all t is ne$$ is to read crayfi%1 %rimps1 or crabs :]ev] ! ^w lob/] appe>s4 ,?us ,i %all only po9t out t ! numb] ( ^! vel\ts may be increas$ at w1 ! only requisites be+ ! *ange ( ! basic +r$i5t & ! modification ( ! g>ni%4 #fij--,,vel\t ,,aux ,,hu,,tres ,prep>e "o qu>t ( v delicate fi% vel\t1 & be> 9 m9d t ! prep>ation mu/ be made z spe$ily z possible4 7,see ! rem>ks deal+ ) ?is "q :i* foll[ ^u ! model recipe ( ! vel\t d'p]lans47 ,add to ! vel\t ! c>efully collect$ liquor ( ! tw5ty-f\r oy/]s con/itut+ ! g>ni%1 & complete1 :5 ab\t to s]ve1 ) a leason & butt]4 ,g>ni% ) f\r poa*$ oy/]s 7cle>$ ( _! be>ds7 p] ea* p]son4 #fia--,,vel\t ,,isol9e ,prep>e "o qu>t ( p\ltry vel\t4 ,complete x1 :5 di%+ up1 ) an ord9>y leason & ?ree oz4 ( crayfi% butt]4 ,g>ni% ) ?ree tablespoonfuls ( ,japanese pe>ls poa*$ 9 :ite consomm4 #fib--,,vel\t ,,m>ie ,,l\ise ,prep>e "o p9t ( p\ltry vel\t2 mix !re) "o-half p9t ( b>ley cream 7,no4 #gab71 & rub ?r\gh tammy4 ,add "o-half p9t ( :ite consomm1 & heat ! vel\t )\t lett+ x boil4 ,f9i% x1 :5 ab\t to s]ve1 ) a leason & butt]4 ,g>ni% ) "o & "o-half tablespoonfuls ( be/ mac>oni1 poa*$ & cut into dice4 ,?is s\p may also be prep>$ z a cream4 #fic--,,vel\t ,,m>ie ,,/u>t ,prep>e a p\ltry vel\t ) b>ley cream1 z above4 ,f9i% x1 :5 ab\t to s]ve1 ) a leason & butt]4 ,g>ni% ) two tablespoonfuls ( a brunoise1 & ! same quantity ( f9e pe>l b>ley cook$ 9 :ite consomm4 ,?is s\p may also be prep>$ z a cream4 #fid--,,vel\t ,,au ,,p\rpi] ,proce$ exactly z direct$ "u 8,vel\t ,cressonire0 7,no4 #fgg71 b sub/itute pursla9 = ! wat]cress4 #fie--,,vel\t ,a ,,la ,,sultane ,prep>e "o qu>t ( p\ltry vel\t4 ,f9i% x1 :5 di%+ up1 ) a leason compos$ ( ! yolks ( ?ree eggs dilut$ ) "o-fif? p9t ( sweet-almond milk 7made by p\nd+ eighte5 sweet almonds1 mix+ !re) "o-fif? p9t ( wat]1 & /ra9+ ! :ole ?r\gh a twi/$ t[el71 & ?ree oz4 ( pi/a*io butt]4 ,! vel\t %\ld be ( a pale gre5 %ade4 ,g>ni% ) small cresc5ts ( *ick5 =cemeat prep>$ ) crayfi% butt]1 kept ( a p9k %ade4 ,^! cresc5ts %\ld be laid1 by means ( a pip+-bag1 ^u ?9 r\ndels ( truffle1 & poa*$ 9 consomm4 ,?is s\p may also be prep>$ z a cream4 #fie;a--,,cold ,,*ick5 ,,vel\t ,,= ,,supp]s ,! prep>ation ( ^! vel\ts requires ! utmo/ c>e1 b1 z a rule1 !y are v mu* lik$4 ,prep>e a :ite r\x f "o oz4 ( butt] & "o & "o-six? oz4 ( fl\r p] qu>t ( ! moi/5+4 ,dilute ) "s v /rong cle> consomm1 ?or\ghly cle>$ ( grease2 boil1 & despumate = "o & "o-half h\rs1 add+ mean:ile half z mu* consomm z s]v$ 9 ! moi/5+ ( ! vel\t4 ,:5 ! vel\t is ?or\ghly despumat$ & entirely cle>$ ( grease1 /ra9 x ?r\gh a silk sieve1 & add1 p] qu>t1 "o-qu>t] p9t ( v fre% ?9 cream4 ,cool1 /irr+ incessantly ! :ile2 once m /ra9 ! vel\t ?r\gh ! sieve :5 x is cold1 &1 if necess>y1 add "s ( ! consomm already us$1 9 ord] to give ! vel\t ! consi/5ce ( a ?ick5$ consomm4 ,s]ve x 9 cups1 & see t x be suffici5tly ?9 to n impa/e ! m\? ( ! consum]4 ,?is vel\t is usually s]v$ z x /&s1 b x all[s ( v>i\s condim5t>y adjuncts4 ,su* are3--,tomato & capsicum ess5ces2 crayfi%1 %rimp1 or game creams4 ,^! creams or ess5ces %\ld be ( consummate delicacy1 & ought to l5d only a v delicate flav\r to ! vel\t4 #fif--;,,cr,,me ,d',,arti*auts ,,au ,,beurre ,,de ,,noisette ,h ready "o & "o-half p9ts ( ,b*amel4 ,p>boil1 f9ely m9ce1 & /ew 9 butt] f\r l>ge arti*oke-bottoms4 ,p\nd ! latt]2 put !m 9 ! ,b*amel1 & rub ! :ole ?r\gh tammy4 ,add ! necess>y quantity ( :ite consomm or milk1 & set to heat )\t all[+ to boil4 ,f9i% ! prep>ation1 :5 di%+ up1 ) "o-qu>t] p9t ( cream & "o oz4 ( hazel-nut butt] 7,no4 #aee74 ,rem>ks relative to ,creams4--,i rem9d ! read] "h t 7#a7 ! ?ick5+ elem5t ( creams is a ,b*amel prep>$ 9 ! usual way 7see ,no4 #bh72 7#b7 9 ! prep>ation ( a cream1 ( :at k9d soev]1 ! ,b*amel %\ld con/itute half ( ! :ole1 ! basic +r$i5t a qu>t]1 & ! :ite consomm or milk ! rema9+ qu>t]4 ,z a rule1 !y comprise no butt]1 b are f9i%$ by means ( "o-?ird p9t ( v fre% cream p] qu>t4 ,be ?is z x may1 if x be desirable to butt] !m1 "o may d s1 b 9 v small quantities1 & tak+ c>e to use ! v be/ butt]4 ,?is class ( s\ps is m p>ticul>ly suit$ to ,l5t5 m5us4 #fig--;,,cr,,me ,d',,asp]ges1 o!rwise ,,arg5teuil ,p>boil = five or six m9utes "o & "o-half lbs4 ( ,arg5teuil asp>agus1 brok5 (f at ! spot :]e ! h>d "p ( ! /alk beg9s4 ,dra9 !m1 & set !m to complete _! cook+ g5tly 9 "o & "o-qu>t] p9ts ( previ\sly prep>$ ,b*amel4 ,rub ?r\gh tammy2 add ! necess>y quantity ( :ite consomm1 & heat )\t all[+ to boil4 ,f9i% ) cream :5 di%+ up4 ,g>ni% ) two tablespoonfuls ( :ite asp>agus-heads & a p9* ( *]vil plu*es4 #fih--;,,cr,,me ,d',,asp]ges ,,v]tes ,proce$ exactly z = 8,crme ,arg5teuil10 b sub/itute gre5 asp>agus = ,arg5teuil asp>agus4 #fii--;,,cr,,me ,,au ,,bl ,,v]t1 o!rwise ,c,r,s ,put "o lb4 ( dry1 gre5 :eat to soak 9 cold wat] = f\r h\rs4 ,!n cook x sl[ly 9 "o-half p9t ( wat] & z mu* :ite consomm4 ,mix !re) "o & "o-qu>t] p9ts ( ,b*amel & rub ?r\gh tammy4 ,add ! necess>y am\nt ( :ite consomm to ! pure2 heat ! :ole )\t boil+1 & f9i% x ) cream :5 di%+ up4 ,g>ni% ) a p9* ( *]vil plu*es4 ,?is s\p may also be prep>$ z a pure or a vel\t4 #gjj--;,,cr,,me ,,de ,c,,l]i ,m9ce "o lb4 ( ! :ite ( cel]y2 p>boil = sev5 or eight m9utes2 dra91 & /ew 9 "o oz4 ( butt]4 ,mix "o & "o-qu>t] p9ts ( ,b*amel ) x2 complete ! cook+ sl[ly1 & rub ?r\gh tammy4 ,add "o-half p9t ( :ite consomm2 heat )\t all[+ to boil1 & f9i% ! prep>ation ) cream :5 ab\t to s]ve4 ,g>ni% ) two tablespoonfuls ( a brunoise ( cel]y4 ,?is s\p may also be prep>$ z a pure or a vel\t4 #gja--;,,cr,,me ,,de ,,c]feuil ,,bulbeux1 o!rwise ,,*evreuse ,m9ce & /ew 9 butt] "o lb4 ( bulb\s *]vil1 & mix !re) "o & "o-qu>t] p9ts ( ,b*amel4 ,complete ! cook+ sl[ly2 rub ?r\gh tammy2 add suffici5t :ite consomm2 heat1 & f9i% ) cream :5 di%+ up4 ,g>ni% ) "o tablespoonful ( a f9e juli5ne ( *ick5 fillets & ! same quantity ( a juli5ne ( truffles4 ,?is s\p may also be prep>$ z a vel\t4 #gjb--;,,cr,,me ,,de ,,*icor,e ,,de ,,bruxelles1 o!rwise ,,bruxelloise ,take "o lb4 ( v fre% *icory1 & /ew x = a good half-h\r 9 "o & "o-half oz4 ( butt] & ! juice ( "o lemon4 ,n[ mix "o & "o-qu>t] p9ts ( ,b*amel ) x1 & f9i% ! cook+ v sl[ly4 ,rub ?r\gh tammy2 add ! necess>y quantity ( :ite consomm2 heat1 & complete ) cream :5 s]v+4 ,g>ni% ) a juli5ne ( ,belgian *icory1 /ew$ & well dra9$4 #gjc--;,,cr,,me ,d',,p9>ds1 o!rwise ,,flor5t9e ,quickly p>boil "o lb4 ( %r$d$ & well-wa%$ sp9a* to :i* a little sorrel may be add$2 dra91 press1 & add !reto "o & "o-half p9ts ( some:at ?9 ,b*amel4 ,complete ! cook+2 rub ! :ole ?r\gh tammy1 & f9i% x ) ! necess>y am\nt ( fre% cream4 ,g>ni% ) a juli5ne ( sp9a*1 quickly p>boil$ & /ew$ 9 butt]4 #gjd--;,,cr,,me ,,de ,f,,ves ,,n\velles ,sk9 two-?irds lb4 ( new broad beans1 fre%ly ga!r$1 if possible4 ,cook !m = t5 m9utes 9 boil+ salt$ wat] conta9+ a sprig ( savory1 & !n add "o & "o-qu>t] p9ts ( ,b*amel4 ,complete ! cook+ ( ! broad beans 9 ! ,b*amel2 rub ?r\gh tammy2 add "o-half p9t ( :ite consomm or milk2 heat )\t all[+ to boil1 & f9i% ! prep>ation ) cream :5 di%+ up4 ,g>ni% ) v small sk9n$ broad beans1 split 9 two & p>boil$ ) a sprig ( savory4 ,?is s\p may also be prep>$ z a vel\t4 #gje--;,,cr,,me ,d',,ignames1 o!rwise ,,br,,sili5ne ,bake ! yams 9 ! ov51 )\t peel+ !m4 ,z soon z ?is is done1 cut !m 9 two1 remove _! pulp1 & quickly rub ! latt] ?r\gh a sieve :ile x is /ill hot4 ,dilute ! pure ) boil+ milk or ?9 ,b*amel 9 ! proportion ( "o p9t ( ! =m] & "o-half p9t ( ! latt] p] lb4 ( ! pure4 7,?is ,b*amel %\ld be made f "o & "o-half oz4 ( butt] & "o oz4 ( fl\r p] qu>t ( milk47 ,rub ! :ole ?r\gh tammy1 & f9i% ! prep>ation 9 ! usual way4 ,g>ni% ) two tablespoonfuls ( ,brazilian pe>ls1 poa*$ 9 consomm4 ,?is s\p may also be prep>$ z a vel\t4 #gjf--;,,cr,,me ,,de ,,laitues1 o!rwise ,,judic ,p>boil & /ew 9 butt] two m$ium-siz$ cisel$ lettuces1 ! gre5e/ leaves ( :i* %\ld h be5 disc>d$4 ,add ^! to "o & "o-half p9ts ( ,b*amel4 ,rub ?r\gh tammy2 add "o p9t ( :ite consomm2 heat1 & f9i% z usual ) cream4 ,g>ni% ) r\ndels ( lettuce leaves1 lightly coat$ ) *ick5 =cemeat1 a bit ( truffle laid 9 _! c5tre1 & ! :ole poa*$ at ! la/ m9ute4 ,?is s\p may also be prep>$ z a vel\t4 #gjg--;,,cr,,me ,,de ,,ma,s1 o!rwise ,,wa%+ton ,cook "s fre% maize 9 salt$ wat] 7or use ! pres]v$ k9d if ! fre% is out ( season71 & comb9e !re) an equal quantity ( ?9 ,b*amel4 ,rub ?r\gh tammy2 heat1 & f9i% ) cream :5 di%+ up4 ,g>ni% ) gra9s ( maize cook$ 9 salt$ wat]4 ,?is s\p may also be prep>$ z a vel\t by sub/itut+ = ! ,b*amel an excell5t p\ltry vel\t4 #gjh--;,,cr,,me ,d',,oseille ,a ,l',,avo9e ,p\r "o-qu>t] lb4 ( oatmeal dilut$ ) "o-half p9t ( cold milk into "o qu>t ( slightly salt$ boil+ milk4 ,/ir ov] ! fire until ! boil is rea*$2 move ! /ewpan to ! side ( ! fire1 & simm] = two h\rs4 ,?is done1 add six tablespoonfuls ( a fondue ( sorrel & butt]2 set to simm] aga9 = "o-qu>t] h\r1 & rub ! :ole ?r\gh tammy4 ,complete ! op]ation aft] ! mann] common to all creams4 #gji--;,,cr,,me ,d',,oseille ,a ,l',,orge ,proce$ exactly z = ,no4 #gjh1 us+ ! same quantities1 b sub/itut+ b>ley-meal = oatmeal4 ,rem>ks ^u ! ,two above ,creams4--,!y may also be prep>$ z vel\ts4 ,_! g>ni% may be greatly v>i$1 & may consi/ ( *iffonade ( lettuce & sorrel2 press$ peel$ tomatoes1 cut into dice & cook$ 9 butt]2 poa*$ rice or pa/es 7i4e41 v]micelli1 c472 f9e well-cook$ pe>l b>ley2 brunoise2 small pr9tani]s1 c4 ,!y belong1 9 fact1 to ! same ord] ( s\ps z ! pures ( sorrel ) pa/es1 ! recipes ( :i* 7 giv5 e>li] 9 ! *apt]4 #gaj--;,,cr,,me ,d',,oxalis ,peel & slice ! oxalis roots1 & half-cook !m 9 salt$ wat]4 ,dra91 add x to "o & "o-half p9ts ( ,b*amel1 & complete its cook+ g5tly 9 ! sauce4 ,rub ?r\gh tammy2 add "o-half p9t ( :ite consomm1 & f9i% aft] ! mann] ( o!r creams4 ,g>ni% ) *]vil plu*es4 ,?is s\p may also be prep>$ z a pure or a vel\t4 #gaa--;,,cr,,me ,,de ,,riz ,wa% "o-half lb4 ( rice 9 cold wat]2 blan* x2 cool x1 & cook x v g5tly 9 "o qu>t ( :ite consomm4 ,cru% 9 ! mort>2 rub ?r\gh tammy1 & dilute ! rice pure ) "o p9t ( :ite consomm4 ,heat & f9i% ! prep>ation1 :5 di%+ up1 ) ! necess>y quantity ( cream4 ,or p\r f\r tablespoonfuls ( rice cream1 dilut$ ) "o-half p9t ( cold milk1 into ?ree p9ts ( boil+ milk2 set to boil1 /irr+ ! :ile1 & leave to cook v g5tly = tw5ty-five m9utes4 ,rub ?r\gh tammy1 & f9i% ! prep>ation1 :5 di%+ up1 ) ! requir$ quantity ( cream4 ,?is s\p may also be prep>$ z a vel\t4 #gab--;,,cr,,me ,d',,orge ,wa% ?ree-qu>t]s lb4 ( co>se pe>l b>ley 9 lukew>m wat]1 & cook x g5tly = ab\t two & "o-half h\rs 9 "o p9t ( :ite consomm conta9+ "o piece ( ! :ite "p ( a /ick ( cel]y4 ,cru% 9 a mort>2 rub ?r\gh tammy2 dilute ! pure ( b>ley ) "o p9t ( :ite consomm2 heat1 & f9i% ! prep>ation1 :5 di%+ up1 ) ! necess>y quantity ( cream4 ,?is s\p may also be prep>$ ) b>ley-meal1 ! proc$ure 9 t case be+ ! same z t ( ! 8,crme de ,riz0 above4 ,g>ni% ) v f9e1 well-cook$ pe>l b>ley4 ,?is s\p may also be prep>$ z a vel\t4 #gac--;,,cr,,me ,,de ,,volaille ,,pr9cesse ,mix "o & "o-half p9ts ( ?9 ,b*amel ) "o-half p9t ( *ick5 pure4 ,rub ?r\gh tammy2 add "o-half p9t ( :ite consomm to ! prep>ation1 or ! same quantity ( boil$ milk2 heat )\t all[+ to boil1 & f9i% ) cream :5 di%+ up4 ,g>ni% ) tw5ty v small slices ( *ick5 fillets1 :ite asp>agus-heads1 & *]vil plu*es4 ,?is s\p may also be prep>$ z a vel\t4 #gad--;,,cr,,me ,,re9e-,,m>got ,mix "o-half p9t ( *ick5 pure ) "o p9t ( ?9 ,b*amel4 ,rub ?r\gh tammy2 add "o & "o-half p9ts ( :ite consomm & "o-qu>t] p9t ( almond milk 7,no4 #fgh74 ,heat )\t all[+ to boil1 & f9i% ) cream4 ,g>ni% ) v small groov$ qu5elles ( *ick5 =cemeat comb9$ ) "o oz4 ( pi/a*io pure p] ?ree oz4 ( =cemeat4 ,?is s\p may also be prep>$ z a vel\t4 #gae--,,potage ,a ,l',,aurore ,wa% "o-qu>t] lb4 ( f9e pe>l b>ley 9 pl5ty ( wat]4 ,put x into a /ewpan ) "o qu>t ( consomm1 z mu* wat]1 a faggot compris+ p>sley1 cel]y1 & *]vil1 & set to cook v g5tly = five h\rs4 ,:ile ! cook+ progresses1 take c>e to remove all ! sk9 :i* =ms on ! surface1 9 ord] t ! cook+-liquor may rema9 v cle>4 ,:5 ! b>ley is well cook$1 transf] x to ano!r /ewpan1 & add to x f\r tablespoonfuls ( a ?ick & v r$ tomato pure1 /ra9$ ?r\gh musl91 & two tablespoonfuls ( cel]y1 m9c$ 9 paysanne-fa%ion1 /ew$ 9 butt]1 & f9ally cook$ 9 consomm4 ,?is excell5t s\p %\ld n be made too ?ick4 #gaf--,,potage ,,bagration ,,gras ,cut two-?irds lb4 ( v :ite fillet ( veal into l>ge dice1 & /iff5 ^! 9 butt] )\t lett+ !m acquire any col\r4 ,add "o & "o-qu>t] p9ts ( ?9 vel\t ) a veal base1 & set to cook v g5tly4 ,f9ely p\nd ! veal2 dilute ! pure ) vel\t1 & rub ?r\gh tammy4 ,add "o p9t ( :ite consomm2 heat )\t boil+1 & complete ! prep>ation1 :5 di%+ up1 ) a leason ( ! yolks ( ?ree eggs dilut$ ) f\r tablespoonfuls ( cream & two oz4 ( butt]4 ,g>ni% ) ?9 mac>oni cut into %ort l5g?s1 & s5d "s grat$ *eese to ! table sep>ately4 #gag--,,potage ,,bagration ,,maigre ,prep>e "o & "o-half p9ts ( fre% vel\t1 & mix !re) "o-qu>t] p9t ( mu%room vel\t4 7,= mak+ ?is1 see 8,vel\t ,agns ,sorel10 ,no4 #fga47 ,heat )\t boil+2 pass ?r\gh a /ra9]1 & f9i%1 :5 ab\t to s]ve1 ) ! same leason z = ord9>y vel\t1 & two & "o-half oz4 ( butt]4 ,g>ni% ) "o fillet ( sole1 poa*$ v :ite1 & cut into a juli5ne2 twelve small qu5elles ( sole or :it+ =cemeat f9i%$ ) crayfi% butt]1 & six crayfi%es' tails cut into small pieces4 #gah--,,potage ,,*oiseul ,prep>e a 8pure ,conti0 7,no4 #fdj7 ) an excell5t fumet ( game4 ,g>ni% ) two tablespoonfuls ( sorrel1 cisel$ & cook$ 9 butt]1 & two tablespoonfuls ( poa*$ rice4 #gai--,,potage ,,compi,,gne ,prep>e a light 8,pure ,soissonnaise02 butt] x well1 & add !reto z g>ni% ?ree tablespoonfuls ( cisel$ sorrel cook$ 9 butt]1 & *]vil plu*es4 #gbj--,,potage ,,d]by ,add "o-half p9t ( ,s\bise pure 7,no4 #ajd7 to "o p9t ( 8,crme de ,riz0 7,no4 #gaa7 flav\r$ ) a v little curry4 ,rub ! :ole ?r\gh tammy4 ,add "o-half p9t ( :ite consomm1 & heat )\t boil+4 ,complete1 :5 ab\t to s]ve1 ) an ord9>y leason & ?ree oz4 ( butt]4 ,g>ni% ) twelve small qu5elles ( *ick5 =cemeat comb9$ ) "o-?ird ( its volume ( foie-gras pure1 "o tablespoonful ( little truffle pe>ls1 & an equal quantity ( poa*$ rice1 ea* gra9 ( :i* mu/ be kept di/9ct & sep>ate4 #gba--,,potage ,a ,,la ,,diane ,cook "o-half lb4 ( l5tils ) ! usual g>ni%4 ,roa/ two m$ium-siz$ p>tridges1 keep+ !m slightly und]done1 & remove _! fillets4 ,complete ! cook+ ( ! p>tridges ) ! l5tils1 dra9$ ( _! cook+-liquor1 9 "o p9t ( game consomm4 ,prep>e a royale 7,no4 #bji7 ) ! res]v$ fillets4 ,:5 ! birds are cook$1 bone !m2 p\nd _! meat1 & add !reto ! l5tils & ! cook+-liquor2 rub ?r\gh tammy4 ,f9i% ! pure ) "o & "o-half p9ts ( excell5t ?9 game /ock1 & complete ! s\p1 :5 di%+ up1 ) two oz4 ( butt] & two tablespoonfuls ( r$uc$ ,madeira4 ,g>ni% ) ! royale1 cut into small regul> cresc5ts1 & twelve small cresc5ts ( v black truffle4 #gbb--,,potage ,,elisa ,prep>e "o & "o-half p9ts ( p\ltry vel\t1 & rub x ?r\gh tammy4 ,complete ) "o-half p9t ( :ite consomm2 heat )\t boil+1 & f9i%1 :5 di%+ up1 ) an ord9>y leason1 two & "o-half oz4 ( butt]1 & two tablespoonfuls ( a fondue ( sorrel4 #gbc--,,potage ,,favori ,prep>e "o p9t ( a vel\t ( gre5 asp>agus2 "o-half p9t ( a vel\t ( lettuce1 & "o-half p9t ( p\ltry vel\t4 ,put all ?ree into a /ewpan2 add !reto ! necess>y quantity ( :ite consomm to br+ ! s\p to ! correct degree ( consi/5ce2 heat )\t boil+1 & pass ?r\gh a /ra9]4 ,f9i% ! s\p1 :5 di%+ up1 ) an ord9>y leason & two oz4 ( butt]4 ,g>ni% ) "o tablespoonful ( a *iffonade ( sorrel1 & "o tablespoonful ( gre5 asp>agus-heads4 #gbd--,,potage ,,g]m9y ,cisel & melt 9 butt] ?ree oz4 ( %r$d$ sorrel1 & add !reto "o & "o-half p9ts ( :ite consomm4 ,a few m9utes be=e s]v+1 p\r into ! consomm a leason compos$ ( ! yolks ( six eggs dilut$ ) "o-qu>t] p9t ( cream2 set on ! fire & /ir1 aft] ! mann] ( an ,engli% cu/>d1 i4e41 until ! prep>ation beg9s to %[ signs ( boil+4 ,f9i%1 away f ! fire1 ) two & "o-half oz4 ( butt]1 & add a p9* ( *]vil plu*es4 ,rem>ks conc]n+ ! ,possible ,v>iation ( ?is ,s\p4--,! mode ( proc$ure adopt$ 9 ! case ( ! ,g]m9y c\ld1 if necess>y1 be appli$ to all ?ick s\ps1 & x w\ld !n con/itute a class to :i* ! t]m 8,cream0 w\ld be bett] suit$ ?an x is at pres5t to ! s\ps ?us designat$4 ,in/ead ( ! ord9>y :ite consomm1 :i* is us$ 9 its prep>ation1 a consomm may be us$ 9 :i* su* vegetables z c>rots1 turnips1 peas1 c41 are cook$1 ! latt] be+ res]v$ = ! g>ni%1 :ile ! cook+-liquor is ?ick5$ ) egg-yolks & cream 9 accordance ) ! quantities & directions giv5 9 ! above recipe4 ,a c>rot cream1 a cream ( fre% peas1 or ( asp>agus-heads1 prep>$ 9 ?is way1 w\ld be mu* m delicate ?an ^? prep>$ aft] ! ord9>y recipes4 ,! ess5tial po9t 9 ?is s]ies ( s\ps is ! leason2 ?is %\ld consi/ ( en\gh egg-yolks to r5d] ! prep>ations suffici5tly ?ick & creamy4 #gbe--,,potage ,,aux ,,h]bes ,cut two oz4 ( sorrel leaves into a juli5ne1 & /ew !m 9 butt] ) "o oz4 ( wat]cress leaves1 "o oz4 ( *]vil plu*es1 & "y pimp]nel4 ,add "o & "o-half p9ts ( wat]1 ! necess>y salt1 ?ree m$ium-siz$1 peel$1 & qu>t]$ potatoes1 & cook g5tly4 ,dra9 & res]ve ! cook+-liquor2 cru% ! potatoes2 dilute ! pure ) ! cook+-liquor1 & rub ?r\gh tammy4 ,set to boil1 & f9i%1 :5 di%+ up1 ) ?ree oz4 ( ,pr9tani] butt] ) h]bs1 comb9$ ) a few leaves ( sweet basil4 ,add a p9* ( *]vil plu*es4 #gbf--,,potage ,,jubilee1 o!rwise ,,balvet ,prep>e1 accord+ to ! directions giv5 7,no4 #fdh71 "o & "o-half p9ts ( a pure ( fre% peas1 & add !reto "o-half p9t ( consomm ( 8,la ,petite ,m>mite40 ,set to boil1 & f9i% ) two oz4 ( butt]4 ,g>ni% ) ! vegetables f ! ,m>mite1 prep>$ z = ,crote au ,pot4 #gbg--,,potage ,,long*amps ,ref] to ! d]ivative s\ps ( ! 8,pure de ,pois0 7,no4 #fed74 #gbh--,,potage ,,lavalli,,re ,prep>e "o & "o-half p9ts ( 8,crme de ,volaille0 7,no4 #gac71 f9i%$ ) a leason ( egg-yolks & cream2 also two-?irds p9t ( 8,crme de ,cl]i10 simil>ly f9i%$1 & comb9e ! two creams4 ,g>ni% ) twelve small pr(it]olles1 /uff$ ) *ick5 =cemeat1 & a royale ( cel]y 9 dice4 #gbi--,,potage ,,madele9e ,prep>e & comb9e ! foll[+ pures3--,"o-?ird p9t ( arti*oke pure1 "o-fif? p9t ( h>icot-bean pure1 "o-sev5? p9t ( ,s\bise pure4 ,add "o p9t ( :ite consomm2 set to boil2 pass ?r\gh a /ra9]1 & f9i%1 :5 di%+ up1 ) two oz4 ( butt]4 ,g>ni% ) two tablespoonfuls ( sago poa*$ 9 "o-half p9t ( :ite consomm4 #gcj--,,potage ,,miss ,,betsy ,proce$ exactly z = 8,potage l',aurore0 7,no4 #gae71 b 7#a7 flav\r potage ,miss ,betsy ) curry2 7#b7 sub/itute = ! cel]y peel$1 cor$ apples cut into dice & cook$ 9 butt]4 ,n4,b4--,bo? ^! s\ps 7,aurore & ,miss ,betsy7 are subject to mu* v>iation4 ,all t is ne$$ is to alt] ! flav\r+ elem5t & ! g>ni%4 ,?us ! quantity ( tomato may be r$uc$ by half1 & comb9$ ) "o-qu>t] lb4 ( peas & _! cook+-liquor 7! peas 9 ?is case be+ cook$ 9 "o p9t ( wat] ) a little salt & sug>72 or ) ! same quantity ( ,fr5* beans1 asp>agus-heads1 or sorrel cook$ 9 butt]1 c4 #gca--,,potage ,,montespan ,add "o-half p9t ( some:at ?ick tapioca to "o & "o-half p9ts ( 8,crme d',asp]ges0 7,no4 #fig71 prep>$ z direct$4 ,g>ni% ) v f9e peas cook$ 9 ! ,engli% fa%ion4 #gcb--,,potage ,n,,lusko ,mix "o & "o-half p9ts ( r liquid p\ltry vel\t ) "o-half p9t ( *ick5 pure4 ,:5 s]v+1 add an ord9>y leason1 & f9i% ) two & "o-half oz4 ( hazel-nut butt]4 ,g>ni% ) v small qu5elles ( *ick5 =cemeat comb9$ ) "o tablespoonful ( hazel-nut p[d] p] ?ree oz4 ( ! =cemeat4 #gcc--,,potage ,,petit ,,duc ,take a f9e woodcock2 raise & res]ve "o ( its fillets1 & roa/ x1 tak+ c>e to keep x v und]done4 ,!n remove ! o!r fillet1 & ) x prep>e two d>iole-m\lds ( royale 7,no4 #bji74 ,f9ely p\nd :at rema9s ( ! woodcock1 & comb9e ) ! result+ pure "o & "o-half p9ts ( game vel\t prep>$ ) ess5ce ( woodcock4 ,cov] ! /ewpan & place x 9 ! ba9-m>ie = ?irty-five m9utes4 ,n[ rub ! :ole ?r\gh tammy2 heat )\t boil+1 & f9i%1 :5 di%+ up1 ) "o & "o-half oz4 ( butt]1 "o & "o-half oz4 ( cook$ foie-gras pure1 dilut$ ) a few tablespoonfuls ( ! s\p1 "o & "o-half tablespoonfuls ( cream1 & "o & "o-half tablespoonfuls ( burnt liqueur br&y4 ,g>ni% ) ! royale cut into dice1 & ! res]v$ fillet ( woodcock1 /iff5$ 9 butt] at ! la/ mom5t1 & cut into ?9 slices4 #gcd--,,potage ,r,,g5ce ,prep>e "o qu>t ( b>ley cream 9 accordance ) ! directions "u ,no4 #gab4 ,f9i% x1 :5 di%+ up1 ) an ord9>y leason & "o & "o-half oz4 ( crayfi% butt]4 ,g>ni% ) twelve small1 groov$ qu5elles ( *ick5 =cemeat f9i%$ ) crayfi% butt]2 "o tablespoonful ( small pe>l b>ley1 well cook$2 & six small cocks' combs1 fre%ly poa*$ & v :ite4 #gce--,,potage ,,rossolnik ,prep>e 7#a7 "o qu>t ( light1 p\ltry vel\t comb9$ ) cucumb] juice2 7#b7 t5 pieces ( p>sley root & ! same quantity ( cel]y root1 turn$ to ! %ape ( small1 new c>rots1 & split crosswise at _! base2 7#c7 tw5ty small loz5ges ( salt$ cucumb]4 ,p>boil ! roots & ! cucumb] loz5ges = fifte5 m9utes1 & add !m to ! vel\t :5 ab\t to cook ! latt]4 ,cook ! :ole g5tly = =ty m9utes1 despumat+ ! vel\t ! :ile4 ,f9i% ) "o & "o-half tablespoonfuls ( cucumb] juice1 & an ord9>y leason4 ,g>ni% ) small *ick5-=cemeat qu5elles4 #gcf--,,potage ,,de ,,sant ,cook quickly1 9 salt$ wat]1 ?ree m$ium-siz$1 peel$1 & qu>t]$ potatoes4 ,:5 _! pulps seem s(t to ! t\*1 dra9 !m2 rub !m ?r\gh a f9e sieve1 & dilute ! result+ pure ) "o & "o-half p9ts ( :ite consomm4 ,add two tablespoonfuls ( sorrel melt$ 9 butt]1 & f9i% ! prep>ation ) an ord9>y leason & "o oz4 ( butt]4 ,g>ni% ) v ?9 r\ndels ( ,fr5* s\p-flute & *]vil plu*es4 #gcg--,,potage ,,sigurd ,prep>e "o p9t ( 8,vel\t ,p>m5ti]0 & "o p9t ( tomato vel\t4 ,comb9e ! two2 heat1 & f9i%1 :5 di%+ up1 ) two & "o-half oz4 ( butt]4 ,g>ni% ) tw5ty small qu5elles ( *ick5 =cemeat1 comb9$ ) "o c(feespoonful ( *opp$ capsicum1 or capsicum 9 dice1 p] ?ree oz4 ( ! =cemeat4 #gch--,,potage ,,solf]9o ,m9ce ! :ite ( two leeks1 ! ?ird ( a m$ium-siz$ c>rot1 & half an onion1 & /ew ! :ole 9 "o & "o-half oz4 ( butt]4 ,add "o-half lb4 ( press$ tomatoes cut into pieces1 two m$ium-siz$1 peel$ potatoes1 m9c$2 moi/5 ) two-?irds p9t ( :ite consomm1 & cook g5tly4 ,cru% ! vegetables2 rub !m ?r\gh tammy2 complete ! pure ) ! necess>y quantity ( :ite consomm2 set to boil1 & f9i%1 :5 di%+ up1 ) two & "o-half oz4 ( butt]4 ,g>ni% ) twelve little balls ( potato1 rais$ by means ( ! spoon-cutt]1 & cook$ 9 salt$ wat]2 two tablespoonfuls ( ,fr5* beans cut into loz5ges2 & "s *]vil plu*es4 #gci--,,potage ,,viviane ,prep>e "o qu>t ( 8,crme de ,volaille0 7,no4 #gac71 & f9i% x ) ! usual leason4 ,g>ni% ) "o tablespoonful ( arti*oke-bottom1 cut into dice1 ! same quantity ( c>rot dice1 bo? g5tly cook$ 9 butt]1 & "o tablespoonful ( truffle dice4 #gdj--,,potage ,,w9dsor ,blan* & cool "o small1 bon$ calf's foot1 & cook x g5tly 9 a good :ite-w9e mirepoix4 ,prep>e "o & "o-half p9ts ( 8,crme de ,riz0 7,no4 #gaa71 & add !reto ! cook+-liquor ( ! calf's foot1 /ra9$ ?r\gh musl94 ,f9i% ?is cream1 :5 ab\t to s]ve1 ) an ord9>y leason1 "o & "o-half tablespoonfuls ( a slight infusion ( turtle-s\p h]bs1 & "o & "o-half oz4 ( butt]4 ,g>ni% ) a juli5ne ( half ( ! calf's foot & tw5ty small qu5elles consi/+ ( a pure ( h>d-boil$ egg-yolks & *ick5 =cemeat1 ^! two prep>ations be+ 9 ! proportion ( two-?irds & "o-?ird respectively4 #gda--,,s\pe ,,aux ,,abatis ,,de ,,volaille ,a ,l',,anglaise ,cut ! necks into ?ree1 ! gizz>ds into f\r1 & ! p9ions into two4 ,br[n "o-half lb4 ( ^! giblets 9 a ?ick-bottom$ /ewpan ) "o oz4 ( butt]4 ,spr9kle ) "o tablespoonful ( fl\r2 slightly col\r ! latt]1 & moi/5 ) "o qu>t ( :ite consomm & "o p9t ( wat]4 ,add a faggot conta9+ "o /ick ( cel]y1 & set to cook g5tly = ?ree h\rs4 ,:5 ! pieces ( giblets are cook$1 dra9 !m1 trim !m1 & put !m into a /ewpan ) "o dess]tspoonful ( p>boil$ rice & a heap$ tablespoonful ( ! :ite ( cel]y1 m9c$ & fri$ 9 butt]4 ,/ra9 ! cook+-liquor ( ! giblets1 ?r\gh a /ra9]1 ov] ! enum]at$ g>ni%es2 set to cook g5tly = ano!r qu>t] ( an h\r2 season /rongly ) pepp]1 & s]ve4 #gdb--,,s\pe ,,aux ,,c]ises ,/one two-?irds lb4 ( small1 fle%y *]ries1 & put tw5ty aside = g>ni%+ purposes4 ,put ! o!rs into a sug>-boil] ) two-?irds p9t ( hot wat]1 a small /rip ( lemon r9d1 & a fragm5t ( c9namon1 & set to boil quickly = eight m9utes4 ,also boil 9 ano!r sug>-boil] "o-half p9t ( ,port or ,bordeaux w9e4 ,cru% half ( ! *]ry-/ones 9 ! mort>2 put !m into ! boil$ w9e1 & let !m infuse1 away f ! fire4 ,rub ! cook$ *]ries ?r\gh a f9e sieve2 dilute ! pure ) ! juice ?ick5$ by means ( "o tablespoonful ( fecula moi/5$ ) cold wat]2 add ! *]ries put aside = ! g>ni%1 & "o-half tablespoonful ( ca/or sug>1 & aga9 set to boil = f\r m9utes4 ,complete ! prep>ation ) ! infusion /ra9$ ?r\gh musl92 p\r x into ! s\p-ture51 & add a few biscottes4 ,= ! sake ( v>iety1 lady's-f+] biscuits may be sub/itut$ = ! biscottes4 #gdc--;,,cocky-,,leeki ,,s\p ,set half a f[l to cook v g5tly 9 "o & "o-half p9ts ( light & cle> veal /ock ) a few aromatics4 ,also prep>e a juli5ne ( ! :ite ( ?ree leeks2 /ew ?is 9 butt] )\t col\ration1 & complete ! cook+ !re( 9 ! cook+-liquor ( ! f[l1 /ra9$ & p\r$ c>efully away4 ,p\r ! prep>ation into ! s\p-ture51 & add ! meat ( ! f[l1 cut into a juli5ne4 ,s]ve "s /ew$ prunes sep>ately1 b ?is is optional4 #gdd--,,s\pe ,,aux ,,foies ,,de ,,volaille ,make a r\x f "o & "o-half oz4 ( butt] & z mu* fl\r4 ,:5 x has acquir$ a nice1 light-br[n col\r1 moi/5 x ) "o qu>t ( :ite consomm or br[n /ock1 & set to boil1 /irr+ ! :ile4 ,add "o-half lb4 ( raw *ick5s' liv]s rubb$ ?r\gh a sieve1 & set to cook = fifte5 m9utes4 ,rub ! :ole ?r\gh tammy2 season /rongly ) pepp]2 heat1 & complete ! prep>ation1 at ! la/ mom5t1 ) "o-qu>t] lb4 ( slic$ *ick5s' liv]s1 toss$ 9 butt]1 & "o w9eglass ( good ,madeira4 #gde--,,s\pe ,,juli5ne ,,d>blay ,cook quickly 9 salt$ wat] two small1 peel$1 & qu>t]$ potatoes4 ,dra9 !m1 rub !m ?r\gh a f9e sieve1 & dilute ! pure ) "o & "o-half p9ts ( :ite consomm4 ,add ?ree tablespoonfuls ( a juli5ne made 9 accordance ) ! above recipe2 heat1 & f9i% ! prep>ation ) an ord9>y leason & "o & "o-half oz4 ( butt]4 #gdf--,,m9e/rone ,br[n ! m9c$ :ite ( two small leeks & "o-?ird ( an onion1 also m9c$1 9 "o oz4 ( *opp$1 fre% brea/ ( bacon1 & "o-half oz4 ( grat$1 fat bacon4 ,moi/5 ) "o & "o-half p9ts ( :ite consomm1 & add "o-?ird ( a c>rot1 "o-?ird ( a turnip1 half a /ick ( cel]y1 two oz4 ( small cabbage1 & "o small potato1 or "o-half ( a m$ium-siz$ "o1 all ( :i* vegetables mu/ be f9ely m9c$4 ,ab\t tw5ty-five m9utes aft] ! s\p has />t$ cook+1 complete x ) two tablespoonfuls ( peas1 a few ,fr5* beans cut into loz5ges1 & "o & "o-half oz4 ( rice1 or ! same quantity ( v ?9 mac>oni brok5 into v small pieces4 ,?is done1 set to cook aga9 = ?irty m9utes4 ,a few m9utes be=e s]v+1 add to ! s\p "o small1 cru%$ clove ( g>lic1 ?ree leaves ( sweet basil1 & a small p9* ( *opp$ *]vil plu*es2 mix ! :ole ) "o-half tablespoonful ( grat$ bacon4 ,s5d to ! table1 sep>ately1 at ! same "t z ! s\p "s fre%ly grat$ ,gruyre4 #gdg--,,mille-,,fanti ,fir/ make ! foll[+ prep>ation3--,beat two small eggs to a /iff fro?1 & mix !re) "o & "o-half oz4 ( ! crumb ( v good :ite bread1 "o oz4 ( grat$ ,p>mesan1 & a little nutmeg4 ,boil "o & two-?irds p9ts ( :ite consomm1 & p\r ! above prep>ation !re91 little by little1 /irr+ briskly ! :ile ) ! :isk4 ,!n move ! /ewpan to ! side ( ! fire1 put ! lid on1 & set to cook g5tly = sev5 or eight m9utes4 ,:5 ab\t to s]ve1 /ir ! s\p ) a :isk1 & p\r x into ! s\p-ture54 #gdh--,,mulligatawny ,,s\p ,cut a small f[l1 or half a m$ium-siz$ "o1 into little pieces1 & put ^! 9 a /ewpan ) a few r\ndels ( c>rot & onion1 a small bun* ( p>sley & cel]y1 "o-half oz4 ( mu%room p>+s & "o qu>t ( :ite consomm4 ,set to boil1 & !n let cook g5tly4 ,also lightly br[n 9 butt] half a m$ium-siz$ onion1 *opp$2 bespr9kle x ) "o dess]tspoonful ( fecula & "o c(feespoonful ( curry2 moi/5 ) ! cook+-liquor ( ! f[l1 /ra9$ ?r\gh a sieve2 boil1 & set to cook g5tly = sev5 or eight m9utes4 ,n[ rub ! :ole ?r\gh tammy1 & leave x to despumate = tw5ty m9utes1 add+ "o tablespoonful ( consomm1 f "t to "t1 ) ! view ( promot+ ! despumation1 i4e41 ! purification ( ! s\p4 ,:5 ab\t to s]ve1 f9i% ! prep>ation ) ?ree or f\r tablespoonfuls ( cream4 ,p\r ! :ole into ! s\p-ture52 add a portion ( ! meat ( ! f[l1 cut into ?9 slices1 & s]ve sep>ately two oz4 ( rice l',indi5ne4 #gdi--,,s\pe ,,aux ,,gombos ,,ou ,,okra ,?is s\p is held 9 high e/eem by ,am]icans4 ,x is s]v$ ei!r ) g>ni%1 z ,i direct bel[1 or z a consomm1 hot or cold1 or 9 cups1 aft] x has be5 /ra9$4 ,fry "o m$ium-siz$ *opp$ onion 9 two oz4 ( butt]1 )\t lett+ x acquire any col\r4 ,add "o-qu>t] lb4 ( fre% lean bacon1 or raw ham cut into m$ium-siz$ dice2 fry = a few m9utes1 & add ab\t "o lb4 ( bon$ *ick5-meat cut into l>ge dice 7! :ite p>ts ( ! *ick5 are us$ 9 pref]5ce72 let ^! +r$i5ts /iff5 well2 take c>e to /ir fairly (t51 & moi/5 ) two qu>ts ( :ite *ick5 consomm4 ,boil1 & set to cook g5tly = tw5ty or tw5ty-five m9utes ) lid on4 ,n[ add ab\t "o-half lb4 ( peel$ gombo1 cut 9 co>se paysanne-fa%ion1 & ?ree or f\r m$ium-siz$ tomatoes1 peel$1 concass$1 & ) _! se$s )drawn4 ,:5 ! gombos are well cook$1 c>efully remove all grease f ! prep>ation2 te/ ! season+1 &1 if necess>y1 add a few drops ( ,worce/]%ire sauce4 ,g>ni% ! s\p ) two or ?ree tablespoonfuls ( pla9ly-cook$ rice4 ,n4,b4--,?is s\p is excell5t if x be f9i%$ ) "o-qu>t] p9t ( cream p] qu>t4 ,a cream ( gombos may also be prep>$1 :i* may be g>ni%$ ) ! dice ( *ick5 meat4 ,9 ! latt] case1 ! g>ni% ( rice is optional4 #gej--,,s\pe ,a ,,la ,,paysanne ,f9ely m9ce "o small c>rot1 "o small turnip1 "o leek1 "o-?ird ( a /ick ( cel]y1 "o-?ird ( an onion1 & "s cabbage leaves4 ,/ew ! vegetables 9 "o oz4 ( butt]2 moi/5 ) "o & "o-half p9ts ( :ite consomm1 & set to boil4 ,a few m9utes hav+ elaps$1 add two small potatoes m9c$ l ! o!r vegetables1 & complete ! cook+ g5tly4 ,s5d sep>ately "s r\ndels ( s\p-flutes4 #gea--,,s\pe ,,aux ,,poireaux ,,et ,,pommes ,,de ,,t]re1 o!rwise ,a ,,la ,,bonne ,,femme ,f9ely m9ce ! :ite ( f\r m$ium-siz$ leeks4 ,put ?is into a /ewpan ) "o oz4 ( butt]1 & /ew g5tly = a qu>t] ( an h\r4 ,!n add ?ree m$ium-siz$ qu>t]$ potatoes1 cut into r\ndels ! ?ickness ( p5nies4 ,moi/5 ) "o p9t ( :ite consomm2 add ! necess>y quantity ( salt1 & set to cook g5tly4 ,:5 ab\t to s]ve1 f9i% ! s\p ) "o p9t ( boil$ milk & "o & "o-half oz4 ( butt]2 p\r x into ! s\p-ture51 & add twelve r\ndels ( ,fr5* s\p-flutes1 cut z ?9ly z possible4 #geb--,,s\pe ,,aux ,,rognons ,proce$ exactly z = 8,s\pe aux ,foies de ,volaille10 b sub/itute = ! g>ni% ( slic$ liv]s "o ( calf's or %eep's kidney cut into l>ge dice1 or slic$1 & briskly toss$ 9 butt] j be=e di%+ up4 ,f9i% ! s\p simil>ly to ! prec$+ "o1 i4e41 ) ,madeira4 ,,*apt] ,,xiv ,,fi% ,9 matt]s cul9>y1 fi% comprise n only ! v]tebrates ( ! sea & riv]1 b also ! escul5t cru/acea1 mollusca1 & *elonia1 & "o batra*ian4 ,( c\rse1 ! animals repres5t+ ^! v>i\s classes diff] enorm\sly 9 respect ( _! importance z articles ( diet4 ,fre%-wat] fi%1 = in/ance1 ) ! exception ( salmon & "s k9ds ( tr\t1 are sc>cely ev] eat5 9 ,engl&2 & ! same applies to ! frog4 ,z reg>ds salt-wat] fi%1 al?\gh c]ta9 species1 su* z ! sole & ! turbot1 are 9 great dem&1 _m o!r & excell5t ones :i* are look$ ^u z inf]ior are seldom put into requisition by fir/-class cook]y4 ,?us1 ,brill1 ,r$ ,mullet1 & ,bass are n ne>ly s popul> z !y des]ve to be1 & nev] appe> on a m5u ( any importance4 ,no d\bt1 ,fa%ion--ev] illogical & wayw>d--ex]cises h] tyrannical sway "h1 z 9 o!r matt]s ( op9ion2 = x w be f\nd1 ev5 :5 ! di/9ctions among fi% are once e/abli%$1 t !re exi/ a ho/ ( incongruities 9 ! unwritt5 law4 ,fre% cod is a case 9 po9t2 %\ld ?is fi% appe> on ! m5u ( a gr& d9n] giv5 by ,royalty1 ! gue/s w\ld n ?9k x at all out ( place2 b if ! *ef ( a l>ge mod]n hotel v5tur$ to include x among ! items ( a pla9 table-d'hte d9n] he w\ld mo/ probably incur ! scorn & indignation ( 8 cli5tle4 ,?is example1 ?an :i* none c\ld be bett] suit$ to our case1 successfully %[s t ! cul9>y value ( ! fi% has f> less to d ) ! vogue ! latt] enjoys ?an ! v (t5 freaki% :ims ( ! public4 ,"o c b deplore ! arbitr>y proscription :i* s mat]ially r$uces ! res\rces at ! disposal ( a cook1 m p>ticul>ly at a "t :5 ! univ]sally imp]i\s cry is = novelty & v>iety 9 di%es & m5us respectively2 & "o c only hope t reason & good s5se may1 at no remote p]iod1 int]v5e to *eck ! purposeless dem&s ( bo? ent]ta9]s & _! gue/s 9 ?is respect4 ,hav+ reg>d to ^! consid]ations1 ,i h omitt$ f ?is "w1 :i* is really a !saurus ( select$ recipes & n a complete =mul>y1 all ^? fi% enum]at$ bel[1 :i* are v r>ely eat5 9 ,engl&1 & ! recipes = :i* c\ld !re=e s]ve no purpose3-- #gec--,,%ad1 *iefly s]v$ grill$4 #ged--;,,fre% ,,an*ovies1 extremely r>e1 & may be grill$ or fri$4 #gee--;,,eels1 consid]$ z common1 & pr9cipally us$ 9 ! prep>ation ( a pie held 9 high e/eem by ! frequ5t]s ( c(fee-%ops along ! banks ( ! ,?ames4 ,small eels are also fri$4 ,b ! _m ways ( dress+ !m :i* are common on ! ,cont95t are seldom practis$ 9 ,engl&4 #gef--,,pike1 pl5tiful & ( excell5t quality2 only us$ 9 ! prep>ation ( =cemeat & qu5elles2 ! directions = ! latt] w be giv5 lat]4 ,albeit !y are sometimes s]v$ crimp$1 or cook$ :ole 9 a c\rt-b\illon au bleu1 accompani$ by p>sley or cap] sauce1 c4 ,small pike are g5]ally prep>$ 8 la ,meunire10 or fri$4 #geg--;,,c>p1 9 /ill less dem& ?an ! pike1 & only priz$ = its milt4 ,x mu/1 h[ev]1 be admitt$ t 9 ,engl&1 m ?an any:]e else1 ,i believe1 ?is fi% is too (t5 spoilt by ! ta9t ( mud4 #geh--;,,dorado1 s]v$ boil$ ) any ( ! ,engli% fi% sauces2 b1 9 my op9ion1 x is be/ grill$1 aft] ! mann] g5]ally adopt$ 9 ! ,s\? ( ,france4 #gei--,,/urgeon1 v r>e2 x is brais$1 l veal4 #gfj--;,f,,ra1 v sc>ce on ! m>ket2 comes f ! ,swiss or ,savoy lakes1 & is only s]v$ la ,meunire4 #gfa--;,,gudgeon1 v abundant 9 all riv]s1 b nev] eat54 #gfb--;,,frogs1 ! pet abom9ation ( all classes ( ! population1 ) b few exceptions2 nev]!less 8,nymphes l',aurore10 ! recipe ( :i* ,i gave among ! hors-d'uvres1 are g5]ally appreciat$4 #gfc--;,,fre% ,,h]r+s1 abundant & ( excell5t quality2 seldom us$ 9 fir/-class cook]y1 except1 p]haps1 = _! milt4 ,bloat]s & kipp]$ h]r+s are1 ) reason1 pref]r$2 ( ^! ,i %all speak lat]4 #gfd--,,lampreys1 *iefly us$ 9 prep>+ pies simil> to ^? ref]r$ to 9 ,no4 #gee4 #gfe--;,,fre%-,,wat] ,,h]r+s1 l ! ,fra1 come f ,switz]l& or ,savoy1 & are v sc>ce on ! ,engli% m>ket4 ,prep>$ especially la ,meunire4 #gff--,,lotte1 v sc>ce on ! ,engli% m>ket2 only priz$ = its liv]4 #gfg--,,mo/ele1 only caught 9 ! region ( ,monaco2 _c be> transport2 especially s]v$ la ,meunire or l',anglaise4 #gfh--,,mussels1 only us$ z g>ni%4 #gfi--,,nonat1 replac$ 9 ,engl& by :itebait1 :i* x greatly resembles4 #ggj--,,p]*1 v mod]ately appreciat$2 *iefly s]v$ fri$1 :5 small1 & boil$ ) "s fi% sauce :5 l>ge4 #gga--,,skate1 g5]ally s]v$ boil$1 ) cap] sauce2 occasionally ) br[n butt]4 ,! small] specim5s are bett] fri$4 ,(t5 (f]$ = sale1 crimp$4 #ggb--,,s>d9es1 g5]ally ( inf]ior quality2 us$ 9 ! prep>ation ( sprats4 #ggc--,,/]let1 almo/ unkn[n 9 ,engl&4 #ggd--,,turtle1 ) ! exception ( ^? firms :i* make ?is _! speciality1 is almo/ exclusively us$ 9 prep>+ ,turtle ,s\p4 ,! flipp]s are sometimes s]v$ brais$ au ,madre4 ,i d n ?9k x at all necess>y to lay any fur!r /ress ^u ! s]ies ( prep>ations be>+ ! names ( ,croquettes1 ,cromesquis1 ,ctelettes 7ctelettes "h only mean ^? prep>$ f cook$ fi%1 & :i* are really b a =m ( croquettes71 ,coquilles1 ,b\*es1 ,palets1 c41 :i* may be made f any k9d ( cook$ fi%4 ,^! prep>ations are s well kn[n t x w\ld be almo/ sup]flu\s to repeat _! recipes4 #gge--;,,div]s ,,ways ,,( ,,cook+ ,,fi% ,! div]s ways ( cook+ fi% are all d]iv$ f "o or ano!r ( ! foll[+ me?ods3-- 7#a7 ,boil+ 9 salt$ wat]1 :i* may be appli$ equally well to l>ge pieces & slices ( fi%4 7#b7 ,fry+1 p>ticul>ly suit$ to small specim5s & ?9 slices ( l>g] ones4 7#c7 ,cook+ 9 butt]1 o!rwise 8 la ,meunire10 be/ suit$ to ! same pieces z ,no4 #b4 7#d7 ,poa*+1 ) %ort moi/5+1 especially suit$ to fillets or small specim5s4 7#e7 ,brais+1 us$ p>ticul>ly = l>ge pieces4 7#f7 ,grill+1 = small specim5s & collops4 7#g7 ,cook+ au ,grat91 same z grill+4 #ggf--,,! ,,boil+ ,,( ,,fi% ,,9 ,,salt$ ,,wat] ,! proc$ure *anges accord+ z to :e!r ! fi% is to be cook$ :ole or 9 slices4 ,if :ole1 aft] hav+ prop]ly clean$1 wa%$1 & trimm$ x1 lay x on ! dra9] ( ! ut5sil be/ suit$ to its %ape2 i4e41 a fi%-kettle4 ,cov] x ) wat]1 salt x 9 ! proportion ( "o-qu>t] oz4 ( salt p] qu>t ( wat]1 cov] ! ut5sil1 & br+ ! liquid to ! boil4 ,z soon z ?is is done skim & move ! kettle to ! side ( ! fire1 :]e ! cook+ ( ! fi% may be complet$ )\t boil+4 ,if ! fi% is cut into slices1 plunge ^!1 :i* %\ld nev] be cut too ?91 into boil+ salt$ wat]1 & move ! fi%-kettle conta9+ !m to ! side ( ! fire2 complete _! cook+ sl[ly )\t all[+ ! wat] to boil4 ,! object ( ?is process is to conc5trate1 inside ! fi%1 all ! juices conta9$ 9 its fle%1 :]e( a l>ge portion escapes :5 ! cut fi% is plung$ 9 cold wat] gradually br\ght to ! boil4 ,if ?is me?od is n appli$ to l>ge fi%1 cook$ :ole1 ! reason is t ! sudd5 imm]sion ( ^! 9 boil+ wat] w\ld cause su* a %r9k+ ( _! fle% t !y w\ld bur/ & !reby be spoil$4 ,9 ! case ( c]ta9 k9ds ( fi%1 su* z ,turbot & ,brill1 milk is add$ to ! wat] 9 ! proportion ( "o-eigh? ( ! latt]1 ! object be+ to increase ! :it5ess ( ! fi%4 ,= ! v>i\s k9ds ( ,salmon & ,tr\t1 ! c\rt-b\illon 7,no4 #afc7 is us$ 9 ! place ( salt$ wat]1 b ! g5]al work+ process rema9s ! same4 ,! boil$ fi% is di%$ on a napk9 & dra9]2 x is g>ni%$ ) fre% p>sley2 & ! sauce ann\nc$ on ! m5u1 toge!r ) "s pla9-boil$ & fl\ry potatoes1 is s5t to ! table sep>ately4 #ggg--,,! ,,fry+ ,,( ,,fi% ,9 ,"p ,i4 ( ?is "w ,i expla9$ ! g5]al !ory ( fry+ 7,*apt] ,x41 ,no4 #bfb72 ,i %all n[1 !re=e1 only conc]n myself ) ! details ( ! op]ation 9 its relation to fi%4 ,z a rule1 fry+ %\ld nev] be resort$ to = v l>ge fi% or v ?ick slices ( ! latt]1 =1 ow+ to ! v high temp]ature t ! op]ation enjo9s1 ! outside ( ! fi% w\ld be dri$ up be=e ! inside _h ev5 become affect$4 ,if ! fi% to be fri$ is some:at ?ick1 x is be/ to cut sev]al ga%es 9 x1 l5g?wise & across1 ^! be+ deep] & clos] toge!r ! ?ick] ! fi% may be4 ,! object ( ?is measure is to facilitate ! cook+1 b ! measure itself is q unnecess>y :5 deal+ ) small fi%4 ,9 ! case ( flat-fi%1 p>tly deta* ! two und]ly+ fillets on ei!r side ( ! back-bone in/ead ( ga%+ !m4 ,all fi% int5d$ = fry+ 7except ,blan*ailles & ,:itebait7 %\ld fir/ be /eep$ 9 salt$ milk1 !n roll$ 9 fl\r be=e be+ plung$ into ! hot fat4 ,if !y be 8pans l'anglaise10 h[ev]1 z !y g5]ally are 9 ,engl&1 ! milk may be disp5s$ )1 9 :i* case1 aft] !y h be5 lightly coat$ ) fl\r1 !y are completely dipp$ 9 an anglaise 7,no4 #agd7 & aft]w>ds roll$ 9 :ite bread-crumbs4 ,!y %\ld !n be patt$ ) ! blade ( a knife s z to ensure ! cohesion ( ! :ole coat+1 &1 f9ally1 ! latt] %\ld be criss-cross$ ) ! back ( a knife ) ! view ( improv+ ! appe>ance :5 fri$4 ,fri$ fi% are s]v$ ei!r on a napk91 on a dra9]1 or on special di%-pap]s4 ,!y are g>ni%$ ) fri$ p>sley & prop]ly trimm$ half-lemons4 #ggh--,,! ,,cook+ ,,( ,,fi% ,a ,,la ,,meuni,,re ,?is excell5t mode ( proc$ure is only suit$ to small fi% or ! slices ( l>g] ones4 ,nev]!less1 x may be resort$ to = *ick5-turbots1 provid$ _! weight d n exce$ f\r lbs4 ,! op]ation consi/s 9 cook+ ! fi% 7or slices or fillets ( fi%7 9 ! fry+-pan ) v hot butt]1 aft] hav+ season$ !m & spr9kl$ !m ) fl\r4 ,if ! fi% are v small1 ord9>y butt] is us$2 if1 on ! o!r h&1 !y are l>ge1 ! proc$ure dem&s cl>ifi$ butt]4 ,:5 ! fi% is suffici5tly col\r$ on "o side1 x is turn$ ov] = ! completion ( ! op]ation4 ,?is done1 x is transf]r$1 by means ( a spatula1 to a hot di%1 :]eon1 aft] hav+ be5 salt$1 x is s5t to ! table4 ,x may be s]v$ z x is ) a g>ni% ( trimm$ half-lemons4 ,fi% prep>$ 9 ?is way are t]m$ 8dors0 7gild$71 8,soles dors10 8,turbot9s dors10 c41 9 ord] to di/+ui% !m f ^? prep>$ la ,meunire4 ,if ! fi% is ann\nc$ 8 la ,meunire10 a few drops ( lemon %\ld be spr9kl$ ^u x2 x %\ld be season$ ) salt & pepp]1 & g>ni%$ ) concass$1 scald$ p>sley4 ,at ! la/ mom5t a piece ( butt]1 9 proportion to ! size ( ! fi%1 is put 9 ! fry+-pan1 & is heat$ until x beg9s to br[n slightly4 ,?is is p\r$ ov] ! fi% imm$iately1 & ! latt] is s5t to ! table at once :ile /ill cov]$ by ! fro? result+ f ! contact ( ! butt] ) ! p>sley4 #ggi--,,! ,,poa*+ ,,( ,,fi% ,?is me?od is be/ suit$ to sole1 *ick5-turbots1 & brill1 z well z to ! fillets ( v>i\s fi%4 ,hav+ laid ! fi% to be poa*$ 9 a bak+-tray or a sautpan1 ei!r ( :i* %\ld h be5 previ\sly butt]$1 season x mod]ately ) salt & moi/5 ) a little v :ite fi% or mu%room fumet2 v (t5 ! two latt] are mix$4 ,cov] ! ut5sil1 pu% x into a mod]ate ov51 & ba/e f "t to "t1 especially :5 a l>ge fi% is cook+4 ,:5 ! fi% is done1 dra9 x c>efully1 place x on a di%1 &1 z a rule1 r$uce ! poa*+-liquor & add x to ! sauce4 ,poa*$ fi% are always s]v$ sauc$2 i4e41 cov]$ ) ! sauce :i* prop]ly =ms _! accompanim5t4 ,m (t5 ?an n !y are g>ni%$ aft] ! mann] :i* w be describ$ lat]4 ,i mo/ emphatically urge3 7#a7 ! use ( v little fi% fumet = ! poa*+1 b ?is fumet %\ld be p]fect & %\ld1 above all1 n be cook$ = long] ?an ! requir$ "t2 7#b7 t ! fi% be n cov]$ ) butt]$ pap] z is (t5 done1 = n[adays a suitable pap] is v r>ely f\nd4 ,all pap]s f\nd on ! m>ket are1 ow+ to ! *emical products us$ 9 _! manufacture1 liable to imp>t a m or less pung5t smell to ! objects !y enclose1 :i* 9 ei!r degree w\ld prove s]i\sly prejudicial to ! prep>ation4 ,^! rem>ks n only apply to fi%1 b to all ^? objects ) :i* pap] 0 =m]ly us$ at "s /age 9 _! cook+ process4 #ghj--,,! ,,brais+ ,,( ,,fi% ,?is me?od is g5]ally appli$ to :ole or slic$ salmon1 to tr\t1 & to *ick5-turbot4 ,sometimes ! fi% treat$ 9 ?is way is l>d$ on "o side ) /rips ( bacon-fat1 truffles1 gh]k9s1 or c>rots4 ,! mode ( proc$ure is exactly ! same z t describ$ "u ! 8,brais+ ( ,:ite ,meats0 7,no4 #bdh74 ,moi/5 ^! brais+s 9 ! proportion ( "o-half ) :ite w9e or r$ w9e 7accord+ z to h[ ! fi% is to be s]v$71 & = ! o!r half use a light fi% fumet4 ,place ! fi% on ! dra9] ( a fi%-kettle j l>ge en\gh to hold ! =m]1 & moi/5 9 su* wise t ! cook+-liquor at ! beg9n+ ( ! op]ation does n cov] m ?an ?ree-qu>t]s ( ! dep? ( ! fi%4 ,unless x be = a ,l5t5 di%1 ! fi% may be cov]$ ) slices ( bacon :ile cook+4 ,9 any case1 ba/e x (t54 ,take c>e n to close ! lid d[n too tightly1 9 ord] t ! liquor may be r$uc$ simultane\sly ) ! cook+ ( ! fi%4 ,:5 ! op]ation is almo/ complet$1 take ! lid (f ! fi%-kettle ) ! view ( glaz+ ! fi%2 !n take ! =m] (f ! fire4 ,n[ )draw ! dra9] ) ! fi% ^u x1 & lay x a?w>t ! top ( ! fi%-kettle1 & let x dra92 tilt ! fi% on to a di%1 & cov] ! latt] p5d+ its despat* to ! table4 ,/ra9 ! /ock rema9+ 9 ! fi%-kettle ?r\gh a /ra9]2 let x /& = t5 m9utes1 remove all ! grease t has =m$ on its surface1 & use x to complete ! sauce z ,i direct$ above4 ,brais$ fi% are g5]ally accompani$ by a g>ni%1 ! con/itu5ts ( :i* ,i %all give 9 ! p>ticul> recipes relat+ to brais+4 #gha--,,! ,,grill+ ,,( ,,fi% ,?is me?od is be/ suit$ to small fi%1 to m$ium-siz$ *ick5-turbots1 & to l>ge-section$ fi%4 ,unless !y are v small1 x is be/ to ga% bo? sides ( fi% int5d$ = grill+2 ! reasons giv5 above = ?is measure likewise apply "h4 ,all :ite & naturally dry fi% %\ld be roll$ 9 fl\r & bespr9kl$ ) butt] or v good oil be=e be+ plac$ on ! grill to be expos$ to ! heat ( ! fire4 ,! fl\r =ms a cru/ ar\nd ! fi%1 :i* keeps x f dry+ & gives x t gold5 col\r q peculi> to objects ?us treat$4 ,salmon1 tr\t1 r$ mullet1 mack]el1 & h]r+s1 ! fle% :]e( is fatty1 ne$ n be fl\r$1 b only bespr9kl$ ) melt$ butt]4 ,ow+ to ! some:at fragile texture ( mo/ fi%1 a special d\ble gridiron is us$1 by means ( :i* !y may be turn$ )\t fe> ( damage4 ,?is gridiron is plac$ ^u ! ord9>y grill4 ,i h already giv5 9 ,"p ,i4 ( ?is "w ! radical pr9ciples ( grill+ 7,nos4 #beg & #bfj72 to ?is1 !re=e1 ! read] is begg$ to ref]4 ,grill$ fi% are s]v$ on a v hot di%1 )\t pap] or a napk92 !y are g>ni%$ ) fre% p>sley & groov$ slices ( lemon4 ,butt] la ,matre d',htel1 an*ovy butt]1 devill$ sauce1 ,rob]ts' sauce ,esc(fi]1 & butt] la ,ravigote con/itute ! be/ adjuncts to grill$ fi%4 #ghb--,,! ,,cook+ ,,( ,,fi% ,,au ,,grat9 ,i describ$ all ! details ( ?is me?od "u ,complete ,grat9 7,no4 #bfi71 to :i* ,i mu/ ask ! read] to ref]4 ,?is process is be/ suit$ to small fi%1 su* z sole1 :it+1 r$ mullet1 *ick5-turbot1 c4 #ghc--,,! ,,crimp+ ,,( ,,fi% ,crimp$ fi% is q an ,engli% speciality4 ,?is me?od ( prep>ation is appli$ m p>ticul>ly to salmon1 fre% cod1 haddock1 & skate4 ,! fir/ ?ree ( ^! fi% may be prep>$ :ole or 9 slices1 :ile skate is always cut into m or less l>ge pieces aft] x has be5 sk9n$ on bo? sides4 ,9 ord] to crimp a :ole fi%1 x %\ld be tak5 z x leaves ! wat]4 ,lay x on some?+ flat1 & make deep lat]al ga%es on bo? its sides f head to tail4 ,all[ a space ( ab\t "o & "o-half in*es to two in*es betwe5 ea* ga%4 ,?is done1 put ! fi% to soak 9 v cold wat] = an h\r or s4 ,:5 ! fi% is to be cook$ slic$1 divide x up z soon z x is caught1 & put ! slices to soak 9 v cold wat]1 z 9 ! case ( ! :ole fi%4 ,b does ?is b>b>\s me?od1 :i* /iff5s & contracts ! fle% ( ! fi%1 affect its quality s mat]ially z connoisseurs w\ld h u believe8 ,x is v difficult to say1 & op9ions on ! matt] are divid$4 ,?is1 h[ev]1 is c]ta91 t fi% prep>$ 9 ! way above describ$ is greatly reli%$ by _m4 ,:e!r :ole or slic$1 crimp$ fi% is always boil$ 9 salt$ wat]4 ,its cook+ pres5ts a real difficulty1 9 t x mu/ be /opp$ at ! precise mom5t :5 x is complet$1 any delay 9 ?is respect prov+ prejudicial to ! quality ( ! di%4 ,crimp$ fi% is s]v$ l ! boil$ k9d1 & all ! sauces suit$ to ! latt] likewise obta9 ) ! =m]4 ,besides ! select$ sauce1 s5d a sauceboat to ! table conta9+ "s ( ! cook+-liquor ( ! fi%4 ,,salmon 7,,saumon7 ,salmon caught on ! ,rh9e1 or ,dut* salmon1 is g5]ally consid]$ ! mo/ delicate t may be _h1 ?\gh1 9 my op9ion1 t obta9$ f c]ta9 ,engli% riv]s1 su*1 = in/ance1 z ! ,sev]n1 is by no means inf]ior to ! =ego+4 ,"h 9 ,engl& ?is excell5t fi% is held 9 ! high e/eem x des]ves1 & ! quantity consum$ 9 ?is c\ntry is consid]able4 ,x is s]v$ z pla9ly z possible1 ei!r boil$1 cold or hot1 grill$1 or la ,meunire2 b :atev] be ! me?od ( prep>ation1 x is always accompani$ by cucumb] salad4 ,! slices ( salmon1 h[ev]1 ?ick or ?91 l>ge or small1 take ! "n ( 8,d>nes40 #ghd--;,,boil$ ,,salmon ,boil$ salmon1 :e!r :ole or slic$1 %\ld be cook$ 9 c\rt-b\illon 9 accordance ) directions giv5 at ! beg9n+ ( ! *apt] 7,no4 #ggf74 ,all fi% sauces are suit$ to x1 b m especially ! foll[+1 viz43--,holl&aise sauce1 ,m\ssel9e sauce1 ,melt$ butt]1 ,%rimp sauce1 ,nantua sauce1 ,c>d9al sauce1 c4 ,crimp$ salmon admits ( precisely ! same sauces4 #ghe--;,,broil$ ,,salmon ,cut ! salmon to be grill$ 9 slices f "o in* to "o & "o-half in*es ?ick4 ,season ) table-salt1 spr9kle ) melt$ butt] or oil1 & grill x = ! fir/ "p on a r brisk fire1 tak+ c>e to mod]ate ! latt] t[>ds ! close ( ! op]ation4 ,all[ ab\t tw5ty-five m9utes = ! grill+ ( a slice ( salmon "o & "o-half in*es ?ick4 ,butt] la ,matre d',htel1 an*ovy butt]1 & devill$ sauce ,esc(fi] are ! mo/ usual adjuncts to grill$ salmon4 #ghf--,,saumon ,a ,,la ,,meuni,,re ,hav+ cut ! salmon into mod]ately ?ick slices1 season ^!1 dr$ge !m slightly1 & cook !m 9 ! fry+-pan ) v hot cl>ifi$ butt]4 ,x is important t ! salmon be set & t ! cook+ be rapid4 ,s]ve x 9 ei!r ( ! two ways indicat$ above 7,no4 #ggh74 ,v>i\s ,ways ( ,prep>+ ,salmon ,9 addition to ! ?ree me?ods ( s]v+ salmon describ$ above1 & ^? cold prep>ations ) :i* ,i %all deal lat]1 ! fi% 9 "q l5ds itself to a :ole ho/ ( dress+s :i* are ( ! greate/ utility 9 ! v>y+ ( m5us4 ,! pr9ciples ( ^! dress+s ,i %all n[ give4 #ghg--;,,cadg],e ,,( ,,salmon ,prep>e "o lb4 ( cook$ salmon1 cle>$ ( bones & sk91 & cut into small pieces2 f\r h>d-boil$ eggs cut into dice2 "o lb4 ( well-cook$ pilaff rice2 & ?ree-qu>t]s p9t ( ,b*amel flav\r$ ) curry4 ,di% 9 a hot timbale1 alt]nat+ ! v>i\s products1 & f9i% ) a coat+ ( sauce4 #ghh--;,c,,telettes ,,de ,,saumon ,prep>e "s m\ssel9e =cemeat = salmon1 ! quantity :]e( w be 9 accordance ) ! numb] ( cutlets to be made1 & rub x ?r\gh a co>se sieve4 ,l9e ! bottom & sides ( "s butt]$ t9 m\lds1 %ap$ l cutlets1 ) a coat+ "o-half in* ?ick ( ! prep>$ =cemeat4 ,fill ! m\lds to )9 "o-?ird in* ( _! brims ) a cold salpicon ( mu%rooms & truffles1 ?ick5$ by means ( r$uc$ ,allem&e sauce1 & cov] ?is ) ! =cemeat4 ,set ! cutlets to poa*1 turn out ! m\lds2 treat ! cutlets l'anglaise1 & cook !m ) cl>ifi$ butt]4 ,arrange 9 a circle r\nd a di%1 put a frill on a piece ( fri$ bread c\nt]feit+ ! bone ( ! cutlet1 g>ni% ) fri$ p>sley1 & s5d to ! table1 sep>ately1 a 8,dieppoise0 sauce1 ,%rimp sauce1 or a pure ( fre% vegetables1 su* z peas1 c>rots1 c4 ,9 ! latt] case1 s]ve at ! same "t a sauce 9 keep+ ) ! g>ni%4 #ghi--;,,c\libiac ,,de ,,saumon ,prep>ation4--,h ready two lbs4 ( ord9>y brio*e pa/e )\t sug> 7,no4 #bcfh74 ,/iff5 9 butt] "o & "o-half lbs4 ( small salmon collops1 & prep>e "o-six? lb4 ( mu%rooms & "o *opp$ onion 7bo? ( :i* %\ld be fri$ 9 butt]71 "o-half lb4 ( semol9a ka*e 7,no4 #bbib7 or ! same weight ( rice cook$ 9 consomm2 two h>d-boil$ eggs1 *opp$2 & "o lb4 ( vesiga1 r\ghly *opp$ & cook$ 9 consomm4 ,= ?is weight ( cook$ vesiga ab\t two & "o-half oz4 ( dri$ vesiga w be ne$$1 :i* %\ld be soak$ = at lea/ f\r h\rs 9 cold wat]1 & !n cook$ = ?ree & "o-half h\rs 9 :ite consomm4 ,x may also be cook$ 9 wat]4 ,roll ! brio*e pa/e into rectangles twelve in*es long by eight in*es wide1 & spread !reon 9 successive lay]s ! ka*e or ! rice1 ! collops ( salmon1 ! *opp$ vesiga1 ! eggs1 ! mu%rooms1 & ! onion1 & f9i% ) a lay] ( ka*e or rice4 ,moi/5 ! edges ( ! pa/e & draw ! longe/ ends ( x t[>ds ea* o!r ov] ! enum]at$ lay]s ( g>ni%1 & jo9 !m s z to prop]ly enclose ! latt]4 ,n[ fold ! two rema9+ ends ov] to ! c5tre 9 a simil> way4 ,place ! c\libiac ?us =m$ on a bak+-tray1 & take c>e to turn x ov] 9 ord] t ! jo9+ p>ts ( ! pa/e lie und]nea?4 ,set ! pa/e to rise = tw5ty-five m9utes1 spr9kle "s melt$ butt] ov] ! c\libiac1 spr9kle ) "s v f9e rasp+s1 make a slit 9 ! top = ! escape ( vap\r1 & bake 9 a mod]ate ov5 = =ty-five or fifty m9utes4 ,fill ! c\libiac ) fre%ly-melt$ butt] :5 )draw+ x f ! ov54 ,d>nes de ,saumon ,! few recipes deal+ ) 8,d>nes de ,saumon10 :i* ,i give bel[1 may also be adapt$ to :ole salmon aft] ! size ( ! fi% has be5 tak5 into acc\nt 9 measur+ ! "t all[$ = cook+4 #gij--;,,d>ne ,,de ,,saumon ,,*ambord ,z already expla9$1 ! t]m 8d>ne0 /&s = a piece ( salmon cut f ! middle ( t fi%1 & ! size ( a d>ne is 9 proportion to ! numb] ( p x is int5d$ =4 ,proce$ aft] ! mann] direct$ "u 8,! ,brais+ ( ,fi%0 7,no4 #ghj72 moi/5 9 ! proportion ( two-?irds ) excell5t r$ w9e & "o-?ird ) fi% /ock1 calculat+ ! quantity 9 su* wise t x may cov] no m ?an two-?irds ( ! dep? ( ! d>ne4 ,br+ to ! boil1 !n set to braise g5tly1 & glaze ! d>ne at ! la/ mom5t4 ,g>ni% & ,sauce4--,g>ni% ) qu5elles ( truffl$ m\ssel9e =cemeat = fi%1 m\ld$ by means ( a spoon2 two l>ge ornam5t$ qu5elles2 truffles fa%ion$ l olives2 pieces ( milt dipp$ 9 ,vill]oy sauce1 treat$ l'anglaise & fri$ :5 ab\t to di% up2 small gudgeon or smelts treat$ simil>ly to ! milt1 & truss$ crayfi% cook$ 9 c\rt-b\illon4 ,! sauce is a ,g5evoise1 made f ! r$uc$ cook+-liquor ( ! d>ne4 ,di%+ ,up4--,surr\nd ! d>ne by ! g>ni%es enum]at$1 arrang+ !m ta/efully1 & pi]ce x ) two hatelets1 ea* g>ni%$ ) a small truffle1 an ornam5t$ qu5elle1 & a crayfi%4 ,s5d ! sauce to ! table sep>ately4 #gia--;,,d>ne ,,de ,,saumon ,,daumont ,poa* ! d>ne 9 a c\rt-b\illon prep>$ be=eh&4 ,di%+ ,up & ,g>ni%4--,surr\nd ! d>ne by m$ium-siz$ mu%rooms /ew$ 9 butt] & g>ni%$ ) small crayfi% tails coh]$ by means ( a few tablespoonfuls ( ,nantua sauce2 small r\nd qu5elles ( m\ssel9e =cemeat = fi%1 decorat$ ) truffles1 & "s slices ( milt treat$ l'anglaise1 & fri$ :5 ab\t to di% up4 ,s]ve ! ,nantua sauce sep>ately4 #gib--;,,d>ne ,,de ,,saumon ,,lucullus ,sk9 "o side ( ! d>ne1 l>d x ) truffles1 & braise x 9 *ampagne4 ,! ,g>ni% ,r\nd ! ,d>ne4--,v small g>ni%$ patties ( crayfi% tails2 small cassolettes ( milt2 small m\ssel9es ( oy/]s1 poa*$ 9 d>iole-m\lds4 ,sauce4--,! brais+-liquor ( ! d>ne f9i%$ by means ( ord9>y & crayfi% butt] 9 equal quantities4 ,s5d x to ! table sep>ately4 #gic--;,,d>ne ,,de ,,saumon ,,nesselrode ,remove ! sp9e & all o!r int]nal bones4 ,/uff ! d>ne ) raw lob/] m\sse /iff5$ by means ( a little pike =cemeat4 ,l9e a well-butt]$1 r\nd & ev5 rais$-pie m\ld ) a ?9 lay] ( hot-wat]1 rais$-pie pa/e 7?is is made f "o lb4 ( fl\r1 f\r oz4 ( l>d1 "o egg1 & a little lukew>m wat]71 :i* %\ld be prep>$ 9 advance & made some:at /iff4 ,n[ g>ni% ! inside ( ! pie ) ?9 slices ( bacon & place ! d>ne upright 9 x4 7,to simplify ! op]ation ! d>ne may be /uff$ at ?is /age47 ,cov] ! pie ) a lay] ( ! same pa/e1 p9* its edges ) ^? ( ! orig9al l9+1 make a slit 9 ! top = ! /eam to escape1 & cook 9 a good ov54 ,:5 ! pie is almo/ bak$1 prod x repeat$ly ) a l>d+-ne$le2 :5 ! latt] is )drawn cle> ( all /uff+ ! pie %\ld be tak5 f ! ov54 ,?is done1 turn x upside d[n 9 ord] to dra9 away ! melt$ bacon & o!r liquids inside x1 b d n let x drop f ! m\ld4 ,!n tilt x on to a di% & take (f ! m\ld4 ,d n break ! cru/ except at ! d9+-table4 ,sauce4--,s]ve an ,am]ican sauce ) ! pie1 ! =m] be+ prep>$ f ! rema9s ( ! lob/]s us$ 9 mak+ ! m\sse1 f9i%$ ) cream1 & g>ni%$ ) v f9e oy/]s 7cle>$ ( _! be>ds71 poa*$ :5 ab\t to di% up4 #gid--;,,d>ne ,,de ,,saumon ,r,,g5ce ,braise ! d>ne 9 :ite w9e 9 accordance ) ! directions giv5 9 ,no4 #ghj4 ,g>ni%4--,surr\nd ! d>ne by spoon-m\ld$ qu5elles ( :it+ =cemeat prep>$ ) crayfi% butt]1 oy/]s cle>$ ( _! be>ds & poa*$1 small1 v :ite mu%rooms1 & poa*$ slices ( milt4 ,norm&e sauce f9i%$ ) truffle ess5ce4 #gie--;,,d>ne ,,de ,,saumon ,,royale ,braise ! d>ne 9 ,saut]ne w9e4 ,g>ni%4--,bun*es ( crayfi%es' tails1 small qu5elles ( m\ssel9e =cemeat = fi%1 small mu%rooms1 slices ( truffle1 & little balls ( potato rais$ by means ( ! l>ge1 r\nd spoon-cutt]1 & cook$ l'anglaise4 ,s5d a ,norm&e sauce sep>ately4 #gif--;,,d>ne ,,de ,,saumon ,,valois ,poa* ! d>ne 9 a :ite w9e c\rt-b\illon4 ,g>ni%4--,potato balls rais$ ) ! spoon-cutt] or turn$ to ! %ape ( olives1 & cook$ 9 salt$ wat]1 poa*$ slices ( milt1 & truss$ crayfi% cook$ 9 c\rt-b\illon4 ,s5d a ,valois sauce sep>ately4 #gig--,,m\ssel9e ,,de ,,saumon ,9 ,"p ,i4 ,i dealt ) ! prep>ation ( m\ssel9e =cemeat 7,no4 #aie71 & also ! me?od ( poa*+ spoon-m\ld$ qu5elles 7,no4 #bje74 ,n[ m\ssel9es are only l>ge qu5elles :i* d]ive _! "n f ! v light =cemeat ( :i* !y are compos$4 ,^! m\ssel9e qu5elles are always m\ld$ ) ! ord9>y tablespoon1 !y are g>ni%$ on top ) a f9e1 raw slice ( ! fi% "u treatm5t1 & poa*$ aft] ! mann] already describ$4 #gih--,,m\ssel9e ,,alex&ra ,hav+ made ! salmon m\ssel9e =cemeat1 m\ld ! qu5elles & place !m1 "o by "o1 9 a butt]$ sautpan4 ,place a small1 r\nd & v ?9 slice ( salmon on ea*1 & poa* !m 9 a v mod]ate ov5 ) lid on ! ut5sil conta9+ !m4 ,dra9 on a piece ( l951 arrange !m 9 a circle on a di%1 place a slice ( truffle ^u ea* slice ( salmon1 coat ) ,mornay sauce1 & glaze4 ,g>ni% ! c5tre ( ! di% ) v small peas or asp>agus-heads coh]$ ) butt] j be=e di%+ up4 #gii--,,m\ssel9e ,,de ,,saumon ,a ,,la ,,tosca ,comb9e "o & "o-half oz4 ( crayfi% cream-cullis ) ea* p\nd ( ! salmon m\ssel9e =cemeat4 ,m\ld & poa* z above1 dra91 & arrange 9 a circle on a di%4 ,g>ni% ea* m\ssel9e ) a ?9 slice ( milt cook$ 9 lightly-br[n$ butt]1 f\r crayfi% tails cut l5g?wise into two1 & a slice ( truffle at ea* end4 ,coat ) a light ,mornay sauce1 f9i%$ ) crayfi% butt]1 & glaze quickly4 ,n4,b4--,9 addition to ^! two recipes1 all ! g>ni%es suitable = fillets ( sole may be appli$ to m\ssel9es4 ,g>ni%es ( e>ly-season vegetable pures also suit !m admirably1 & !re9 lies an almo/ inexhau/ible s\rce ( v>iety4 #hjj--;,,cold ,,salmon ,:5 salmon is to be s]v$ cold x %\ld1 z f> z possible1 be cook$1 ei!r :ole or 9 l>ge pieces1 9 ! c\rt-b\illon giv5 "u ,no4 #afc & cool$ 9 ! latt]4 ,pieces cook$ sep>ately may seem bett] or may be m easily made to look sightly1 b _! meat is dri] ?an t ( ! salmon cook$ :ole4 ,& :at is lo/ 9 appe>ance ) ! v l>ge pieces is m ?an comp5sat$ = by _! extra quality4 ,9 di%+ cold salmon ! sk9 may be remov$ & ! fillets b>$1 s t ! fi% may be m easily decorat$1 b ! real g\rmet w always pref] ! salmon s]v$ 9 its natural silv] ve/m5t4 ,9 decorat+ cold salmon use pieces ( cucumb]1 an*ovy fillets1 cap]s1 slices ( tomato1 curl$-leaf p>sley1 c4 ,i am n p>tial to ! decorat+ ( salmon ) s(t5$ butt]1 col\r$ or n1 laid on by means ( ! pip+-bag4 ,ap>t f ! fact t ?is me?od ( decoration is r>ely arti/ic1 ! butt] us$ comb9es badly ) ! cold sauces & ! meat ( ! salmon on ! d9]'s plate4 ,v gre5 t>ragon leaves1 *]vil1 lob/] coral1 c41 af=d a m natural & m delicate means ( ornam5tation4 ,! only butt] fit to be s]v$ ) cold salmon is ,montpelli] butt] 7,no4 #aec71 ?\gh ?is1 9 fact1 is b a cold sauce (t5 resort$ to = ! coat+ ( ! cold fi% 9 "q4 ,among ! g>ni%es :i* suit cold salmon1 ,i might m5tion small peel$1 & empti$ tomatoes g>ni%$ ) "s k9d ( salad2 h>d-boil$ eggs1 ei!r :olly /uff$1 or /uff$ 9 halves or 9 qu>t]s1 b>quettes1 t>tlets & cassolettes made f cucumb] or beetroot1 p>boil$ until almo/ completely cook$ & g>ni%$ ) a pure ( tunny1 ( s>d9es1 ( an*ovies1 c42 small aspics ( %rimps or ( crayfi%es' tails2 small slices ( lob/]1 c4 ,almo/ all ! cold sauces may accompany cold salmon4 #hja--,,saumon ,,froid1 ,,ou ,,d>ne ,,de ,,saumon ,,froid ,a ,,la ,,royale ,hav+ dra9$ & dri$ ! salmon or ! d>ne1 remove ! sk9 f "o ( its sides1 & coat ! b>$ fillets ) a lay] ( a prep>ation ( m\sse de saumon1 lett+ x lie r m ?ickly ov] ! middle ?an ! sides4 ,coat ! lay] ( m\sse ) mayonnaise sauce ?ick5$ by means ( fi% jelly1 & leave to set4 ,n[ let "s cle> fi% jelly set on ! bottom ( ! di% to be s5t to ! table2 place ! salmon or ! d>ne on ?is jelly1 & surr\nd ! piece ) a bord] consi/+ ( ,montpelli] butt]1 us+ = ! purpose a pip+-bag fitt$ ) a groov$ pipe4 ,decorate ! c5tre ( ! piece by means ( a f9e fleur-de-lys made f truffles1 & encircle x ) two royale cr[ns made f an*ovy fillets4 #hjb--,,saumon ,,froid ,,ou ,,d>ne ,,de ,,saumon ,a ,,la ,,p>isi5ne ,remove ! sk9 9 su*wise z to leave ! b>$ portion 9 ! %ape ( a regul> rectangle1 equidi/ant f ! tail & ! head2 or1 9 ! case ( a d>ne1 occupy+ two-?irds ( its surface4 ,cov] ! b>$ portion ) mayonnaise sauce ?ick5$ ) fi% jelly & leave x to set4 ,n[ /& ! piece on a small cu%ion ( rice or semol9a1 %ap+ ! latt] l ! piece itself2 trim ! sauc$ rectangle ) a bord] ( ,montpelli] butt]1 laid on by means ( a pip+-bag fitt$ ) a small groov$ pipe4 ,g>ni% ! c5tre ( ! rectangle ) pieces ( lob/] coral1 ! *opp$1 h>d-boil$ :ite & yolk ( an egg1 *]vil leaves1 c4 ,encircle ! piece ) a bord] ( small arti*oke-bottoms1 g>ni%$1 9 ! =m ( a dome1 ) a small macdo9e ( vegetables coh]$ ) cle>$ mayonnaise4 ,s5d a mayonnaise sauce to ! table sep>ately4 #hjc--,,saumon ,,froid ,,ou ,,d>ne ,,de ,,saumon ,,froid ,a ,,la ,,riga ,prep>e a salmon or a d>ne z 9 ! prec$+ recipe1 & di% x on a cu%ion 9 ord] t x may be slightly rais$4 ,surr\nd x ) groov$ sections ( cucumb] holl[$ to repres5t small timbales1 well p>boil$1 m>9ad$ ) a few drops ( oil & lemon-juice & fill$ ) a vegetable salad ?ick5$ ) mayonnaise2 ind5t$1 halv$ eggs fill$ ) cavi>e2 & t>tlets ( vegetable salad coh]$ ) mayonnaise1 & g>ni%$1 ea* ) a crayfi%-%ell /uff$ ) crayfi% m\sse2 alt]nate ^! v>i\s g>ni%es1 & encircle ) a bord] ( jelly dice4 #hjd--,,saumon ,,froid1 ,,ou ,,d>ne ,,de ,,saumon ,,froid ,,en ,,belle-,,vue ,sk9 ! salmon or ! d>ne1 set ! piece upright ^u ! belly side1 & decorate ! fillets ) pieces ( truffles1 poa*$ :ite ( egg1 *]vil leaves1 & t>ragon1 c4 ,coat ! g>ni% ) a little melt$ fi% aspic s z to fix x4 ,?is done1 spr9kle ! piece1 aga9 & aga91 ) ! same melt$ aspic jelly 9 ord] to cov] x ) a k9d ( transp>5t veil4 ,place ! piece ?us prep>$ 9 a cry/al receptacle simil>ly %ap$ to ! fi%1 & fill ! =m] to ! brim ) v cle>1 melt$ jelly4 ,:5 di%+ up1 incru/ ! receptacle conta9+ ! fi% 9 a block ( clean ice :i*1 9 its turn1 is laid on ! di% to be s5t to ! table4 ,ano!r way is to place ! cry/al ut5sil direct ^u ! di% & to surr\nd ! =m] ) brok5 ice4 #hje--,,saumon ,,froid1 ,,ou ,,d>ne ,,de ,,saumon ,,froid ,,au ,,*amb]t9 ,poa* ! salmon or ! d>ne 9 a c\rt-b\illon consi/+ ( v cle> fi% fumet & ,*amb]t9 w9e1 9 equal quantities1 & leave to cool4 ,prep>e an aspic jelly f ! c\rt-b\illon4 ,sk9 & decorate ! salmon or ! d>ne & glaze x ) :ite aspic jelly1 exactly z direct$ above1 9 ! case ( ! ,belle-vue4 ,di% 9 ! same way1 9 a cry/al receptacle1 & fill ! latt] ) ! prep>$ aspic jelly4 ,s]ve on a block ( ice1 or ) brok5 ice ar\nd ! ut5sil4 #hjf--,,saumon ,,froid1 ,,ou ,,d>ne ,,de ,,saumon ,,froid ,a ,,la ,,norvegi5ne ,sk9 & decorate ! salmon or ! d>ne1 & glaze x ) :ite aspic jelly precisely z 9 ,no4 #hjd4 ,let a coat+ ( v cle> jelly set on ! bottom ( ! di% to be s5t to ! table4 ,^u ?is aspic jelly lay a cu%ion ! same %ape z ! fi%1 ( semol9a1 or ( c>v$ rice4 ,set ! piece 7salmon or d>ne71 decorat$ & glaz$1 ^u ?is cu%ion1 & lay !reon a r[ ( f9e prawns1 cle>$ ( _! abdom9al %ell4 ,surr\nd ) a g>ni% ( small cucumb] timbales1 well p>boil$1 m>9ad$1 & g>ni%$ dome-fa%ion1 ) a pure ( smok$ salmon2 halv$1 h>d-boil$ eggs1 glaz$ ) aspic2 v small tomatoes1 or halv$ m$ium-siz$ ones1 peel$1 press$ 9 ! corn] ( a t[el to return !m to _! orig9al %ape1 /uck ) a bit ( p>sley-/alk1 & decorat$ ) leaves ( gre5 butt] m\ld$ by means ( ! pip+-bag2 & small b>quettes ( cook$ & m>9ad$ beetroot1 g>ni%$ ) %rimps' tails coh]$ ) mayonnaise4 ,s5d a ,russe sauce sep>ately4 #hjg--;,c,,telettes ,,froides ,,de ,,saumon ,lib]ally butt] "s t9 cutlet-%ap$ m\lds4 ,l9e _! bottoms & sides ) a v r$ slice ( salmon1 z ?9 z a piece ( c>dbo>d4 ,?is slice %\ld be long en\gh to project outside ! brim ( ! m\ld to ! ext5t ( "o-half in*4 ,g>ni% ! insides ( ! m\lds ) well-season$ salmon meat1 & draw ! project+ l5g?s ( salmon across ?is meat s z to enclose ! latt] & f9i% (f ! cutlets4 ,arrange ! m\lds on a bak+-tray2 poa* ! cutlets1 dry1 9 a mod]ate ov52 turn !m out ( _! m\lds on to ano!r tray z soon z !y are poa*$1 & let !m cool4 ,!n coat !m ) a half-melt$ aspic1 & decorate !m accord+ to fancy1 ei!r ) v gre5 peas or a leaf ( *]vil ) a bit ( lob/] coral 9 its c5tre--9 a ^w1 some?+ simple & neat4 ,^! cutlets1 :i* are g5]ally s]v$ at ball-supp]s1 may be di%$ on a tazza1 on a cu%ion ( rice1 semol9a1 corn-fl\r1 or /e>9e1 & laid almo/ v]tically aga9/ a pyramid ( vegetable salad coh]$ by means ( mayonnaise ) aspic4 ,9 ?is case ! di% is f9i%$ (f ) a hatelet /uck into ! middle ( ! pyramid4 ,! cutlets may also be arrang$ 9 a circle on a flat1 %all[1 silv] or cry/al di%1 & cov]$ ) a delicate cold melt$ jelly4 ,:atev] be ! select$ me?od ( di%+1 always s5d to ! table ) ! cutlet a sauceboat ( cold sauce4 #hjh--,m,,daillons ,,de ,,saumon ,^! mdaillons h ! same purpose z ! cutlets already describ$1 & are prep>$ ?us3-- ,cut "s small slices1 "o-?ird in* ?ick1 f a fillet ( salmon4 ,arrange !m on a butt]$ tray2 poa* !m1 dry1 9 a mod]ate ov51 & cool !m "u a light weight4 ,n[ trim !m neatly1 ) an ev5 cutt]1 oval or r\nd1 9 accordance ) ! %ape !y are int5d$ to h4 ,coat !m1 accord+ to _! purpose1 ei!r ) mayonnaise sauce or "o ( its d]ivatives1 ?ick5$ ) jelly1 or a :ite1 p9k1 or gre5 *aud-froid sauce4 ,decorate x 9 any way t may be fanci$1 & glaze !m ) cold melt$ aspic jelly4 ,di% aft] ! mann] describ$ "u 8,ctelettes0 7see above74 #hji--,,mayonnaise ,,de ,,saumon ,g>ni% ! bottom ( a salad-b[l ) mod]ately season$1 cisel$ lettuce4 ,cov] ) cold1 cook$ & flak$ salmon1 ?or\ghly cle>$ ( all sk9 & bones4 ,coat ) mayonnaise sauce1 & decorate ) an*ovy fillets1 cap]s1 /on$ olives1 small slices or r\ndels or qu>t]s ( h>d-boil$ eggs1 small he>ts ( lettuce1 a bord] ( little r\ndels ( radi%1 c4 #haj--,,salade ,,de ,,saumon ,?is prep>ation comprises ! same +r$i5ts z ! above1 ) ! exception ( ! mayonnaise sauce4 ,! decorat+ g>ni% is plac$ directly ^u ! salmon1 & ! :ole is season$ 9 precisely ! same way z an ord9>y salad4 ,,tr\t4 ,f ! cul9>y /&po9t1 tr\t are divid$ into two q di/9ct classes1 viz41 l>ge tr\t1 :]e( ! typical specim5 is ,salmon-tr\t1 & small or fre%-wat] tr\t4 #haa--,,truite ,,saumon,e 7,salmon ,tr\t7 ,9 its _m prep>ations1 salmon-tr\t may be replac$ by salmon1 & all ! recipes relat+ to ! =m] may be adapt$ to ! latt]4 ,9 any case1 h[ev]1 z its size is less ?an t ( salmon1 x is v r>ely cut into d>nes1 be+ m g5]ally s]v$ :ole4 ,! few recipes t foll[ are prop] to salmon-tr\t4 #hab--,,truite ,a ,,la ,,cambac,r,s ,select a male tr\t 9 pref]5ce2 clean x1 & remove its gills )\t op5+ x 9 ! region ( ! belly4 ,sk9 x on "o side1 />t+ at a di/ance ( "o in* f ! head & f9i%+ )9 two & "o-half in*es ( ! root ( ! tail4 ,l>d ! b>$ portions ) truffles & ! r$ "p only ( c>rots cut into rods4 ,?is done1 spread out a napk91 lay ! tr\t !reon1 belly "u1 &1 ) a %>p knife1 sep>ate ! two fillets f ! bones1 beg9n+ 9 ! region ( ! head & proce$+ /raight d[n to :]e ! body conv]ges t[>ds ! tail4 ,! sp9e be+ ?us lib]at$1 sev] x at bo? ends2 i4e41 f ! tail & ! head1 & )draw x1 toge!r ) all ! adh]+ v5tral bones4 ,! inte/9es are !n remov$1 ! inside ( ! fi% is well clean$1 ! fillets are season$ on _! insides1 & ! tr\t is /uff$ ) a m\ssel9e =cemeat ( raw crayfi%4 ,! two fillets are drawn toge!r1 & ! tr\t1 ?us recon/ruct$1 is cov]$ ) ?9 slices ( bacon & laid on ! dra9] ( ! fi%-kettle & brais$ 9 ,saut]ne w9e4 ,:5 ! fi% is done1 remove ! slices ( bacon1 glaze x1 & di% x up4 ,surr\nd x ) alt]nate heaps ( morels toss$ 9 butt] & milt la ,meunire4 ,s5d to ! table1 sep>ately1 a f9e ,b*amel sauce1 comb9$ ) ! brais+-liquor ( ! tr\t1 /ra9$ & r$uc$1 & f9i%$ ) crayfi% butt]4 #hac--,,truites ,,saumon,,es ,,froides ,we are n[ conc]n$ ) a :ole s]ies ( unpubli%$ 8,tr\t0 prep>ations1 :i* are at once ( sup]f9e delicacy & agreeable aspect1 & :i* admit ( clean & easy di%+4 ,cook a tr\t weigh+ f two to ?ree lbs4 9 c\rt-b\illon1 & let x cool 9 ! latt]4 ,!n dra9 x2 sev] ! head & tail f ! body1 & put !m aside4 ,completely sk9 ! :ole fi%1 & c>efully sep>ate ! two fillets f ! bones4 ,deck ea* fillet ) t>ragon & *]vil leaves1 lob/] coral1 poa*$ :ite ( eggs1 c41 & set !m1 back to back1 ^u a m\sse ( tomatoes ly+ 9 a special1 long :ite or col\r$ porcela9 di% ab\t "o & "o-half to two in*es deep4 ,replace ! head & tail1 & cov] ! :ole ) a coat+ ( half-melt$1 succul5t fi% aspic1 some:at cle>4 ,let ! aspic set1 & incru/ ! di% conta9+ ! tr\t 9 a block ( ice1 or surr\nd x ) ! latt] brok54 #had--,,prep>ation ,,de ,,la ,,m\sse ,,de ,,tomates ,?is m\sse1 l ^? :i* ,i %all give lat]1 is really a bav>ois )\t sug>4 ,its recipe is exactly ! same z t ( ! 8bav>ois ( fruit10 except ) reg>d to ! "q ( sug>4 ,cook "o-half lb4 ( tomato pulp 7cle>$ ( sk9 & se$s1 & r\ghly *opp$7 9 "o oz4 ( butt]4 ,:5 ! pulp has ?or\ghly m+l$ ) ! butt]1 add !reto two tablespoonfuls ( vel\t ?ick5$ by means ( eight leaves ( gelat9e p] qu>t ( ! sauce4 ,rub ?r\gh tammy1 & add to ! prep>ation1 :5 almo/ cold1 half ( its volume ( b>ely-:ipp$ cream4 ,ta/e ! m\sse2 season ) a few drops ( lemon juice1 & if x /ill seems flat1 add ! necess>y salt & a v little cay5ne4 ,n4,b4--,x w be se5 t ,i prescribe cream only half-:ipp$4 ,?is precaution1 h[ev]1 does n apply to 8,m\sse de ,tomates0 alone1 b to all m\sses4 ,well-:ipp$ cream imp>ts a dry & woolly ta/e to !m1 :]eas1 :5 x is only half-:ipp$1 x r5d]s !m unctu\s & fre% to ! palate4 ,f ! po9t ( view ( delicacy1 ! respective results ( ! two me?ods d n be> comp>ison4 #hae--,,o!r ,,prep>ations ,,( ,,tr\t aft] ! same recipe ,by proce$+ exactly z direct$ 9 ! =ego+ recipe1 & by sub/itut+ "o ( ! foll[+ m\sses = ! 8,m\sse de ,tomates10 x w be f\nd t consid]able v>iety may be introduc$ into m5us3-- #a4 ,crayfi% ,m\sse ) fillets ( tr\t1 deck$ ) crayfi% tails & t>ragon leaves4 #b4 ,lob/] ,m\sse ) fillets ( tr\t1 deck$ ) slices ( lob/]1 coral1 & *]vil4 #c4 ,%rimp ,m\sse ) fillets ( tr\t1 deck$ ) crayfi% tails & cap]s4 #d4 ,capsicum ,m\sse ) fillets ( tr\t1 deck$ ) /rips ( grill$ capsicum4 #e4 ,physalia ,m\sse ) fillets ( tr\t1 deck$ ) *]vil1 t>ragon1 & bun*es ( physalia ar\nd ! fillets4 #f4 ,gre5 ,pim5tos ,m\sse ) fillets ( tr\t1 deck$ ) /rips ( gre5 pim5tos4 #g4 ,e>ly-season ,h]b ,m\sse ) fillets ( tr\t1 deck$ ) *opp$1 h>d-boil$ eggs1 & *opp$ p>sley4 #h4 ,volnay ,m\sse ) fillets ( tr\t1 deck$ ) an*ovy fillets1 cap]s1 & olives4 #i4 ,*amb]t9 ,m\sse ) fillets ( tr\t deck$ l ,no4 #h4 ,n4,b4--,9 ! mak+ ( 8,m\sse au ,volnay0 & 8au ,*amb]t90 ! base ( ! prep>ations is suppli$ by cle>$ vel\t1 to :i* is add$ ! r$uc$ cook+-liquor ( ! tr\t4 ,all ^! recipes are equally suitable = sole or *ick5-turbot4 #hae;a--,,ond9es ,,aux ,,crevettes ,,roses ,prep>e a v delicate tr\t m\sse1 m\ld x 9 egg-m\lds1 & g>ni% ! c5tre ) trimm$ prawns' tails4 ,let ! m\sse set2 !n spe$ily turn ! ond9es out ( _! m\lds1 & lay !m 9 a deep entre-di%4 ,betwe5 ea* ( !m lay a few prawns1 ! tails ( :i* %\ld be %ell$4 ,cov] ! :ole1 little by little1 ) "s excell5t1 half-melt$ jelly2 "h & !re add a few sprigs ( *]vil1 & !n fill up ! di% ) jelly1 s z to completely cov] ! m\sses4 #haf--;,,fre%-,,wat] ,,tr\t ,! be/ are ^? procur$ 9 m\nta9\s di/ricts1 :]e ! cle> wat] !y inhabit is con/antly refre%$ by /rong curr5ts4 ,! two lead+ me?ods ( prep>+ !m are call$1 respectively1 8,au bleu0 & 8 la ,meunire40 ,hav+ already describ$ ! latt]1 ,i %all n[ give my att5tion to 8,truite au bleu40 ,?is prep>ation is held 9 v high e/eem 9 ,switz]l& & ,g]many1 :]e fre%-wat] tr\t are n only pl5tiful1 b ( excell5t quality4 #hag--,,truites ,,au ,,bleu ,! ess5tial condition = ?is di% consi/s 9 hav+ live tr\t4 ,prep>e a c\rt-b\illon ) pl5ty ( v9eg> 7,no4 #afc71 & keep x boil+ 9 a r %all[ bas94 ,ab\t t5 m9utes be=e di%+ !m1 take ! tr\t out ( wat]2 /un !m by a bl[ on ! head2 empty & clean !m v quickly1 & plunge !m into ! boil+ liquid1 :]e !y w imm$iately %rivel1 :ile _! sk9 w break 9 all directions4 ,a few m9utes w suffice to cook tr\t ! av]age weight ( :i* is "o-?ird lb4 ,dra9 !m & di% !m imm$iately ^u a napk91 ) curl$-leaf p>sley all r\nd4 ,s]ve !m ) a ,holl&aise sauce or melt$ butt]4 ,n4,b4--,fre%-wat] tr\t may also be s]v$ fri$ or grill$1 b nei!r ( ^! me?ods ( prep>ation suits !m s well z 8 la ,meunire0 or 8au bleu10 :i* ,i h giv54 ,,soles4 ,sole may be s]v$ :ole or fillet$1 & a l>ge numb] ( ! recipes giv5 = ! :ole fi% may be adapt$ to its fillets4 ,z a rule1 ! fillets are made to appe> on ! m5u ( a d9n] ow+ to ! fact t !y di% m elegantly & are m easily s]v$ ?an ! :ole fi%1 ! latt] be+ g5]ally s]v$ at lun*eons4 ,nev]!less1 9 cases :]e great c]emony is n obs]v$ at a d9n]1 soles may well be s]v$ :ole1 inasmu* z no h>d-&-fa/ rule has ev] obta9$ 9 ?is matt]4 #hah--,,sole ,,alice ,?is sole is prep>$1 or r its prep>ation is complet$1 at ! table4 ,h an excell5t fi% fumet 7,no4 #aa71 %ort & v :ite4 ,trim ! sole2 put x into a special1 deep e>!nw>e di%1 ! bottom ( :i* %\ld be butt]$2 p\r ! fumet ov] x & poa* g5tly4 ,n[ s5d x to ! table ) a plate conta9+ sep>ate heaps ( "o f9ely-*opp$ onion1 a little p[d]$ ?yme1 & ?ree f9ely-cru%$ biscottes4 ,9 ! d9+-room ! wait] places ! di% on a *af]1 &1 tak+ (f ! sole1 he raises ! fillets !refrom1 & places !m betwe5 two hot plates4 ,he !n adds to ! cook+-liquor ( ! sole ! *opp$ onion1 :i* he leaves to cook = a few mom5ts1 ! p[d]$ ?yme & a suffici5t quantity ( ! biscotte rasp+s to all[ ( ?ick5+ ! :ole4 ,at ! la/ m9ute he adds six raw oy/]s & "o oz4 ( butt] divid$ into small pieces4 ,z soon z ! oy/]s are /iff1 he returns ! fillets ( sole to ! di%1 bespr9kles !m copi\sly ) ! sauce1 & !n s]ves !m v hot4 ,n4,b4--,9 ord] to promote ! poa*+ ( ! soles1 m p>ticul>ly :5 !y are l>ge1 ! fillets on ! upp] side ( ! fi% %\ld be slightly sep>at$ f ! bones4 ,by ?is means ! heat is able to rea* ! inside ( ! fi% v quickly1 & ! op]ation is accel]at$4 ,! sole is always laid on ! di% ) its op5$ side und]mo/--t is to say1 on its back4 #hai--,,sole ,,mornay ,lay ! sole on a butt]$ di%2 spr9kle a little fi% fumet ov] x1 & add "o-half oz4 ( butt] divid$ into small pieces4 ,poa* g5tly4 ,coat ! bottom ( ! di% on :i* ! sole is to be s]v$ ) ,mornay sauce2 dra9 ! fi%1 lay x on ! prep>$ di%2 cov] x ) ! same sauce2 spr9kle ) grat$ ,gruyre & ,p>mesan1 & glaze at a ,salam&]4 #hbj--,,sole ,,mornay ,,des ,,prov5,,aux ,?is sole1 :i* us$ to be s]v$ at ! fam\s re/aurant ( ! 8,frres ,prov5aux10 0 prep>$1 & always may be prep>$1 z foll[s3-- ,poa* ! sole 9 fi% fumet & butt]1 z direct$ 9 ! prec$+ recipe2 dra9 x1 & place x on a di%2 cov] x ) :ite-w9e sauce2 spr9kle lib]ally ) grat$ *eese1 & glaze quickly4 #hba--,,sole ,,au ,,*ampagne ,poa* ! sole 9 a butt]$ di% ) "o-half p9t ( *ampagne4 ,di% x2 r$uce its cook+-liquor to half2 add !reto "o-six? p9t ( vel\t1 & complete ) "o & "o-half oz4 ( be/ butt]4 ,cov] ! sole ) ?is sauce2 glaze1 & g>ni% ea* side ( ! di% ) a little heap ( a juli5ne ( fillet$ sole1 season$1 dr$g$1 & toss$ 9 cl>ifi$ butt] at ! la/ mom5t 9 ord] to h x v crisp4 ,n4,b4--,by sub/itut+ a good :ite w9e = ! *ampagne1 a v>iety ( di%es may be made1 among :i* may be m5tion$3 ,soles au ,*ablis1 ,soles au ,saut]ne1 ,sole au ,samos1 ,sole au ,*teau ,yquem1 c41 c4 #hbb--,,sole ,,colb]t ,on ! upp] side ( ! fi% sep>ate ! fillets f ! sp9e1 & break ! latt] 9 sev]al places4 ,dip ! sole 9 milk2 roll x 9 fl\r2 treat x l'anglaise1 & roll ! sep>at$ fillets back a little1 s t !y may be q free f ! bones4 ,fry2 dra9 on a piece ( l952 remove ! bones1 & fill ! result+ space ) butt] la ,matre d',htel4 ,s]ve ! sole on a v hot di%4 #hbc--,,sole ,a ,,la ,,daumont ,bone ! sole2 i4e41 sev] ! sp9e ne> ! tail & ! head2 remove x1 & leave ^? portions ( ! fillets :i* lie on ! rema9+ extremities ( x intact4 ,g>ni% ! inside ) :it+ =cemeat f9i%$ ) crayfi% butt]1 & re>range ! fillets 9 su* wise z to give a natural & unt\*$ appe>ance to ! fi%4 ,poa* x on a butt]$ di% ) "o-six? p9t ( :ite w9e1 ! same quantity ( ! cook+-liquor ( mu%rooms1 & "o oz4 ( butt] cut into small lumps4 ,dra9 & di% ! sole1 & cov] x ) ,nantua sauce4 ,place ar\nd x f\r mu%rooms /ew$ 9 butt] & g>ni%$ ) crayfi% tails 9 ,nantua sauce2 f\r small1 r\nd qu5elles ( :it+ =cemeat ) cream1 deck$ ) truffles2 & f\r slices ( milt treat$ l'anglaise & fri$ at ! la/ mom5t4 #hbd--,,sole ,,dor,e ,z ,i expla9$ "u 8,fi% la ,meunire0 7,no4 #ggh71 8,sole ,dore0 is a sole fri$ 9 cl>ifi$ butt]1 di%$ dry1 & g>ni%$ ) slices ( c>efully peel$ lemon4 #hbe--,,sole ,,dugl,r ,all fi% treat$ aft] ?is recipe1 ) ! exception ( soles1 %\ld be divid$ up4 ,put ! sole 9 a butt]$ di% ) "o & "o-half oz4 ( *opp$ onion1 "o-half lb4 ( peel$ & concass$ tomatoes1 a little r\ghly-*opp$ p>sley1 a p9* ( table salt1 a v little pepp]1 & "o-eigh? p9t ( :ite w9e4 ,set to poa* g5tly1 & !n di% ! sole4 ,r$uce ! cook+-liquor2 ?ick5 x ) two tablespoonfuls ( fi% vel\t2 complete ) "o oz4 ( butt] & a few drops ( lemon juice1 & cov] ! fi% ) ?is sauce4 #hbf--,,sole ,,grill,e ,season ! sole2 spr9kle oil !reon1 & grill ! fi% v g5tly4 ,s5d x1 g>ni%$ ) slices ( lemon1 on a v hot di%4 #hbg--,,sole ,,grill,e1 ,,aux ,,hu,,tres ,a ,l',,am,,rica9e ,?is sole may be ei!r grill$ or poa*$1 almo/ dry1 9 butt] & lemon juice4 ,) ! proc$ure rema9+ ! same1 x may also be prep>$ 9 fillets4 ,:atev] be ! mode ( proc$ure1 s]ve x on a v hot di%1 & surr\nd x at ! la/ mom5t ) six oy/]s poa*$ 9 a little boil+ ,worce/]%ire sauce4 ,cov] ! sole imm$iately ) v hot fri$ bread-crumbs1 & add !reto a p9* ( *opp$ p>sley4 #hbh--,,sole ,a ,,la ,,f]mi,,re ,put ! sole1 season$1 on a butt]$ di% ) a few aromatics4 ,add "o-?ird p9t ( excell5t r$ w9e1 & poa* g5tly ) lid on4 ,di% up2 /ra9 ! cook+-liquor1 & r$uce x to half2 ?ick5 x ) a lump ( mani$ butt] ! size ( a hazel-nut1 & f9i% ! sauce ) "o oz4 ( butt]4 ,encircle ! sole ) a bord] ( mu%rooms slic$ raw & toss$ 9 butt]4 ,p\r ! prep>$ sauce ov] ! sole1 & set to glaze quickly4 #hbi--,,sole ,a ,,la ,,holl&aise ,break ! sp9e ( ! sole by fold+ x ov] 9 sev]al places4 ,put ! fi% 9 a deep di%2 cov] x ) slightly salt$ wat]2 set to boil1 & !n poa* g5tly = t5 m9utes ) lid on4 ,dra9 & di% on a napk9 ) v gre5 p>sley all r\nd4 ,s]ve at ! same "t "s pla9ly boil$ potatoes1 fre%ly done1 & two oz4 ( melt$ butt]4 #hcj--,,sole ,,sa9t-,,g]ma9 ,season ! sole2 dip x 9 melt$ butt]1 & cov] x ) fre% bread-crumbs1 tak+ c>e to pat ! latt] ) ! flat ( a knife1 9 ord] t !y may comb9e ) ! butt] to =m a k9d ( cru/4 ,spr9kle ) "s m melt$ butt]1 & grill ! fi% g5tly s t its coat+ ( bread-crumbs may acquire a nice gold5 col\r4 ,di% ! sole1 & surr\nd x ) potatoes turn$ to ! %ape ( olives1 & cook$ 9 butt]4 ,s5d a ,barnaise sauce to ! table sep>ately4 #hca--,,sole ,,flor5t9e ,poa* ! sole 9 a fi% fumet & butt]4 ,spread a lay] ( %r$d$ sp9a*1 /ew$ 9 butt]1 on ! bottom ( a di%2 place ! sole !reon2 cov] x ) ,mornay sauce2 spr9kle ) a little grat$ *eese1 & set to glaze quickly 9 ! ov5 or at a salam&]4 #hcb--,,sole ,,montreuil ,poa* ! sole 9 "o-six? p9t ( fi% fumet1 "o-six? p9t ( :ite w9e1 & "o-half oz4 ( butt]4 ,dra9 z soon z poa*$1 & surr\nd ) potato-balls ! size ( walnuts1 cook$ 9 salt$ wat]1 & kept :ole4 ,cov] ! sole ) :ite-w9e sauce1 & lay a ?read ( %rimp sauce ov] ! g>ni%4 #hcc--,,sole ,,au ,,grat9 ,p>tly sep>ate ! fillets f ! bones on ! upp] side ( ! fi%1 & slip a lump ( butt]1 ! size ( a walnut1 "u ea*4 ,?is done1 place ! sole on a well-butt]$ grat9 di%1 on ! bottom ( :i* a p9* ( *opp$ %allots & p>sley has be5 spr9kl$1 toge!r ) "o or two tablespoonfuls ( ,grat9 sauce4 ,lay f\r cook$ mu%rooms along ! sole1 & surr\nd x ) "o oz4 ( raw mu%rooms1 cut into r ?9 slices4 ,add two tablespoonfuls ( :ite w9e2 cov] ! sole ) ,grat9 sauce2 spr9kle ) f9e rasp+s foll[$ by melt$ butt]1 & set ! grat9 to =m 9 pursuance ( ! directions giv5 "u complete ,grat9 7,no4 #bfi74 ,:5 tak+ ! sole f ! ov51 spr9kle a few drops ( lemon juice & a p9* ( *opp$ p>sley ^u x1 & s]ve at once4 #hcd--,,sole ,,au ,,*amb]t9 ,season ! sole & poa* x on a butt]$ di% ) "o-?ird p9t ( ,*amb]t9 w9e4 ,z soon z x is poa*$1 dra9 x1 di% x1 & keep x hot4 ,r$uce ! cook+-liquor to half1 add !reto a little fre%ly-gr\nd pepp] & two or ?ree drops ( lemon-juice1 ?ick5 ) a lump ( mani$ butt] ! size ( a walnut1 & f9i% ! sauce ) "o & "o-half oz4 ( butt]4 ,cov] ! sole ) ! sauce1 set to glaze quickly1 & g>ni% bo? sides ( ! di% ) a little heap ( juli5ne ( fillet$ sole1 season$1 dr$g$1 & toss$ 9 cl>ifi$ butt] at ! la/ mom5t s t x may be v crisp4 #hce--,rem>ks conc]n+ 8,,soles ,,aux ,,gr&s ,,v9s0 ,tak+ recipe ,no4 #hcd z a model1 & putt+ into requisition all ! good w9es ( ,burgundy & ,bordeaux1 ! foll[+ v>ieties are obta9$1 viz43--,soles au ,volnay1 au ,pomm>d1 au ,romane1 au ,clos-,v\geot1 or soles au ,sa9t-,e/phe1 au ,*teau-,l>ose1 au ,sa9t-milion1 c41 c4 #hcf--,,sole ,,montgolfi] ,poa* ! sole 9 "o-six? p9t ( :ite w9e & z mu* ( ! cook+-liquor ( mu%rooms4 ,dra91 di%1 & cov] x ) a :ite w9e sauce comb9$ ) ! r$uc$ cook+-liquor ( ! sole & "o tablespoonful ( a f9e juli5ne ( sp9y lob/]'s tail1 mu%rooms1 & v black truffles4 ,surr\nd ! sole ) a bord] ( little palmettes made f puff-pa/e & cook$ )\t col\ration4 #hcg--,,sole ,,sur ,,le ,,plat ,p>tly sep>ate ! fillets f ! bones on ! upp] side ( ! fi%1 & slip a piece ( butt] ! size ( a walnut "u ea*4 ,lay ! sole on a lib]ally butt]$ di%1 moi/5 ) "o-fif? p9t ( ! cook+-liquor ( fi%1 & add a few drops ( lemon-juice4 ,cook 9 ! ov51 ba/+ (t5 ! :ile1 until ! cook+-liquor has by r$uction acquir$ ! consi/5ce ( a syrup & cov]s ! sole ) a transluc5t & glossy coat4 ,n4,b4--,by sub/itut+ = ! mu%room cook+-liquor a good :ite or r$ w9e1 to :i* a little melt$ pale meat-glaze has be5 add$1 ! foll[+ s]ies ( di%es may be prep>$1 viz43--,sole sur le plat au ,*amb]t94 ,sole sur le plat au v9 r\ge4 ,sole sur le plat au ,*ampagne4 ,sole sur le plat au ,*ablis1 c41 c4 #hch--,,sole ,r,,g5ce ,poa* ! sole 9 a little :ite w9e & two-?irds oz4 ( butt] cut into small pieces4 ,dra9 ! sole1 di% x1 & surr\nd x ) six qu5elles ( :it+ =cemeat f9i%$ ) crayfi% butt]1 m\ld$ by means ( a small spoon2 f\r poa*$ oy/]s 7cle>$ ( _! be>ds72 f\r small cook$ & v :ite mu%rooms2 f\r small truffles1 turn$ to ! %ape ( olives2 & f\r small poa*$ slices ( milt4 ,cov] ! sole & ! g>ni% ) a ,norm&e sauce f9i%$ ) a little truffle ess5ce4 #hci--,,sole ,,portugaise ,poa* ! sole 9 :ite w9e & ! cook+-liquor ( fi%4 ,dra91 di%1 & surr\nd ) a g>ni% consi/+ ( two m$ium-siz$ tomatoes1 peel$1 press$1 m9c$1 cook$ 9 butt]1 & comb9$ ) m9c$ & cook$ mu%rooms1 & a l>ge p9* ( *opp$ *ives4 ,coat ! sole ) :ite w9e sauce1 pl5tifully butt]$1 & take c>e t none ( ! sauce t\*es ! g>ni%4 ,set to glaze quickly1 spr9kle ! g>ni% ) a p9* ( *opp$ p>sley :5 tak+ ! sole f ! ov51 & s]ve imm$iately4 #hdj--,,sole ,,cubat ,poa* ! sole 9 "o-fif? p9t ( ! cook+-liquor ( mu%rooms & "o-half oz4 ( butt] cut into small pieces4 ,coat ! bottom ( ! di% int5d$ = ! sole ) a pure ( mu%rooms1 place ! dra9$ sole on ?is pure1 lay six f9e slices ( truffle along ! fi%1 coat ) ,mornay sauce1 spr9kle ) *eese1 & glaze quickly4 #hda--,,sole ,,aux ,,hu,,tres ,op5 & poa* six oy/]s4 ,poa* ! sole 9 ! liquor ( ! oy/]s1 dra9 x1 di% x1 & surr\nd x ) ! oy/]s 7cle>$ ( _! be>ds74 ,coat ) a :ite w9e sauce comb9$ ) ! r$uc$ cook+-liquor ( ! sole1 & glaze quickly4 #hdb--,,sole ,a ,,la ,,meuni,,re ,proce$ = ?is di% z direct$ "u 8,fi% la ,meunire0 7,no4 #ggh74 #hdc--,,sole ,,meuni,,re ,,aux ,,concombres1 o!rwise ,,doria ,prep>e a sole la ,meunire4 ,g>ni% x at bo? ends ) little heaps ( cucumb]1 turn$ & cook$ 9 butt] ) a little salt & a p9* ( sug>4 #hdd--,,sole ,,meuni,,re ,,aux ,,aub]g9es ,prep>e a sole la ,meunire 9 ! usual way4 ,surr\nd x ) a f9e bord] ( egg-plant rundles "o-?ird in* ?ick1 season$1 dr$g$1 & fri$ 9 cl>ifi$ butt]1 j 9 "t to be arrang$ r\nd ! sole :5 x is ready4 ,! "q ( "t is important1 = if ! fri$ rundles be all[$ to wait at all !y v quickly lose _! crispness4 #hde--,,sole ,,meuni,,re ,,aux ,c,,pes ,prep>e ! sole la ,meunire 9 ! usual way & surr\nd x ) a bord] ( slic$ cpes frizzl$ 9 butt] j be=e di%+ up4 #hdf--,,sole ,,meuni,,re ,,aux ,,morilles ,surr\nd ! sole ) v fre% morels cook$ 9 salt$ wat] & !n toss$ 9 butt] j be=e di%+ up4 ,spr9kle a p9* ( *opp$ p>sley ov] ! morels4 #hdg--,,sole ,,meuni,,re ,,aux ,,rais9s ,! sole be+ ready1 encircle x ) fre% sk9n$ ,muscadel grapes prep>$ 9 advance4 #hdh--,,sole ,,meuni,,re ,a ,l',,orange ,:5 ! sole is cook$ & di%$1 lay !reon a r[ ( orange slices1 peel$ to ! pulp & ?or\ghly pipp$1 or "s sections ( oranges1 likewise peel$ to ! pulp & c>efully pipp$4 ,?is done1 cov] ! sole & ! g>ni% ) lightly-br[n$ butt] & s]ve in/antly4 #hdi--,,sole ,,lut,,ce ,l9e ! bottom ( ! di% int5d$ = ! sole ) a coat+ ( %r$d$ sp9a* toss$ 9 lightly-br[n$ butt]4 ,place ! sole1 prep>$ la ,meunire1 ^u ?is sp9a*2 lay a few rundles ( onion & slices ( arti*oke-bottom toss$ 9 butt] ^u ! fi%2 & on ei!r side ( ! sole lay a bord] ( potato-slices1 fre%ly cook$ 9 salt$ wat] & well br[n$ 9 butt]4 ,at ! la/ mom5t cov] ! :ole ) lightly-br[n$ butt]4 #hej--,,sole ,,murat ,toss 9 butt]1 sep>ately 7#a7 "o m$ium-siz$ potato cut into dice2 7#b7 two small raw arti*oke-bottoms1 likewise cut into dice4 ,prep>e ! sole la ,meunire1 di% x1 & surr\nd x ) ! toss$ potato & arti*oke-bottom1 mix$ :5 cook$4 ,lay on ! sole five slices ( tomato1 "o-half in* ?ick1 season$1 dr$g$1 & toss$ 9 v hot oil2 spr9kle a few drops ( pale melt$ meat-glaze1 a little lemon-juice1 & a p9* ( concass$ p>sley ov] ! sole1 & cov] ! :ole ) slightly-br[n$ butt]4 ,s]ve in/antly4 #hea--,,sole ,a ,,la ,,prov5,,ale ,poa* ! sole 9 "o-six? p9t ( fi% fumet1 two tablespoonfuls ( oil & a piece1 ! size ( a pea1 ( g>lic1 well cru%$4 ,dra9 & di% ! sole4 ,coat x ) ,prov5ale sauce comb9$ ) ! r$uc$ cook+-liquor1 & spr9kle a little concass$ p>sley ov] x4 ,surr\nd ! sole ) f\r little tomatoes & f\r m$ium-siz$ mu%rooms /uff$ ) duxelles flav\r$ ) a mite ( g>lic2 ^! latt] %\ld be put 9 ! ov5 j 9 "t = !m to be ready at ! di%+ up ( ! fi%4 #heb--,,sole ,,arl,,si5ne ,poa* ! sole 9 a little fi% fumet4 ,di% x1 r$uce ! fumet1 & add !reto ! foll[+ g>ni%3--,cook a little *opp$ onion 9 butt]1 add two m$ium-siz$1 peel$1 empti$1 & concass$ tomatoes1 a bit ( g>lic1 & "s concass$ p>sley4 ,cook ) lid on1 add ! r$uc$ fumet & twelve pieces ( vegetable-m>r[1 turn$ to ! %ape ( olives & cook$ 9 butt]4 ,cov] ! sole ) ?is g>ni% & set a little heap ( fri$ onion at ea* end ( ! di%4 #hec--,,sole ,a ,,la ,,royale ,poa* ! sole 9 a few tablespoonfuls ( fi% fumet & two-?irds oz4 ( butt] cut into small lumps4 ,di% ! sole & set ^u x f\r small cook$ mu%rooms1 f\r small qu5elles ( fi% =cemeat1 f\r crayfi%es' tails1 & f\r slices ( truffle4 ,surr\nd ! sole ) potato-balls1 rais$ by means ( ! r\nd spoon-cutt] & cook$ l'anglaise1 & coat ! sole & g>ni% ) ,norm&e sauce4 #hed--,,sole ,a ,,la ,,russe ,prep>e twelve groov$ & v ?9 r\ndels ( c>rots1 cut a small onion into f9e slices4 ,put ^! vegetables into & cut a small onion into f9e slices4 ,put ^! vegetables into "o-sev5? p9t ( :ite w9e1 & "o-?ird p9t ( fi% fumet4 ,cook &1 9 ! process1 r$uce ! moi/5+ by half1 & p\r ?is prep>ation into a deep di%4 ,p>tly sep>ate ! fillets f ! bones on ! upp] side ( ! sole1 slip a piece ( butt]1 ! size ( a walnut1 "u ea* fillet1 & put ! fi% into a deep di% conta9+ ! prep>ation4 ,poa* & ba/e frequ5tly ! :ile4 ,z soon z x is poa*$1 di% ! sole1 also ! vegetables us$ 9 cook+1 & keep ! :ole hot4 ,r$uce ! cook+-liquor to "o-eigh? p9t1 add a few drops ( lemon juice1 & f9i% x away f ! fire ) "o & "o-half oz4 ( butt]4 ,coat ! sole & ! g>ni% ) ?is sauce4 #hee--,,sole ,,ri*elieu ,prep>e ! sole exactly z direct$ "u 8,sole la ,colb]t0 7,no4 #hbb74 ,:5 x is fri$1 remove ! bones & di% x4 ,g>ni% ! inside ) butt] la matre-d'htel1 & lay !reon a r[ ( slic$ truffles4 #hef--,,sole ,,norm&e ,poa* ! sole on a butt]$ di% ) "o-six? p9t ( fi% fumet1 & ! same quantity ( ! cook+-liquor ( mu%rooms4 ,dra9 & di% ! sole1 & surr\nd x ) mussels1 poa*$ oy/]s 7cle>$ ( _! be>ds71 %rimps' tails1 & small cook$ mu%rooms4 ,put ! sole 9 ! ov5 = a few m9utes1 tilt ! di% 9 ord] to get rid ( all liquid1 & coat ! sole & ! g>ni% ) ,norm&e sauce4 ,make a little g>l& ( pale meat-glaze on ! sauce1 & f9i% ! g>ni% ) ! foll[+ articles3--,six f9e slices ( truffle set 9 a r[ ^u ! sole2 six small cru/s 9 ! %ape ( loz5ges1 fri$ 9 cl>ifi$ butt] & arrang$ r\nd ! truffles2 f\r gudgeons treat$ l'anglaise & fri$ at ! la/ mom5t2 & f\r m$ium-siz$ truss$ crayfi% cook$ 9 c\rt-b\illon4 ,set ! gudgeons & ! crayfi% r\nd ! di%4 #heg--,,sole ,,m>gu]y ,poa* ! sole 9 :ite w9e & fi% fumet 9 ! proportions already giv54 ,dra9 & di% ! sole1 & surr\nd x ) a bord] ( mussels & %rimps' tails4 ,coat ! sole & ! g>ni% ) :ite w9e sauce1 well f9i%$ ) butt]1 & set to glaze quickly4 #heh--,,sole ,,m>9i,,re ,lib]ally butt] a di%1 spr9kle a c(feespoonful ( *opp$ %allots on ! bottom1 lay ! sole !reon1 & poa* ! latt] ) "o-six? p9t ( :ite w9e & ! same quantity ( ! v cle> cook+-liquor ( mussels4 ,dra9 & di% ! sole1 surr\nd x ) mussels 7cle>$ ( _! be>ds71 & keep x hot4 ,r$uce ! cook+-liquor to half2 ?ick5 ) a tablespoonful ( vel\t1 & ! yolks ( two eggs1 & f9i% x1 away f ! fire1 ) two & "o-half oz4 ( butt] & a p9* ( *opp$ p>sley4 ,tilt ! di% s z to rid x ( ! liquid accumulat$ on ! bottom1 coat ! sole & ! g>ni% ) ! prep>$ sauce1 & glaze quickly4 #hei--,,sole ,,au ,,v9 ,,blanc ,p>tly sep>ate ! fillets f ! bones on ! upp] side ( ! sole1 & slip a piece ( butt]1 z l>ge z a walnut1 "u ea* fillet4 ,lay ! sole 9 a di%1 ! bottom ( :i* %\ld be butt]$ & g>ni%$ ) a small onion1 *opp$4 ,moi/5 ) "o-qu>t] p9t ( ord9>y :ite w9e1 z mu* fi% fumet1 & a few tablespoonfuls ( ! cook+-liquor ( mu%rooms4 ,poa* g5tly ) lid on4 ,dra9 & di% ! sole1 & coat x ) a :ite w9e sauce1 prep>$ 9 accordance ) "o ( ! me?ods giv5 9 ! *apt] on ,sauces 7,no4 #aaa74 ,glaze quickly1 or s]ve )\t glaz+4 ,n4,b4--8,sole au ,v9 ,blanc0 may be prep>$ aft] ! above recipe1 b ord9>y :ite w9e may be replac$ by "o ( ! ,rh9e w9es or ,moselle1 by "s ,johannisb]g1 or by a good :ite ,burgundy or ,bordeaux w9e1 su* z ,*ablis-,m\tonne1 ,savigny1 ,montra*et1 ,b>sac1 ,saut]nes1 & ev5 ,*teau-,yquem or ,*teau-,lat\r4 ,9 any ( ^! cases ! "n ( ! w9e may be m5tion$1 & on ! m5u may be writt5 ,sole au ,b>sac1 ,sole au ,*teau-,yquem1 c4 #hfj--,,sole ,,dieppoise ,poa* ! sole ) "o-six? p9t ( fi% fumet & a few tablespoonfuls ( ! cook+-liquor ( mussels4 ,dra9 & di% ! sole1 surr\nd x ) poa*$ mussels 7%ell$ & cle>$ ( _! be>ds7 & %rimps' tails1 & coat ! fi% & ! g>ni% ) a :ite w9e sauce comb9$ ) ! r$uc$ cook+-liquor4 #hfa--,,sole ,,diplomate ,poa* ! sole 9 v cle> fi% fumet4 ,dra9 x1 di% x1 & coat x ) ,diplomate sauce4 ,set ^u x a r[ ( six f9e slices ( black truffle2 ^! %\ld h be5 previ\sly glaz$ ) pale meat-glaze4 #hfb--,,sole ,,bonne ,,femme ,butt] ! bottom ( ! di% int5d$ = ! sole1 & bespr9kle x ) two *opp$ %allots1 "o p9* ( p>sley1 & "o & "o-half oz4 ( raw m9c$ mu%rooms4 ,lay ! sole ^u ?is g>ni%1 moi/5 ) "o-qu>t] p9t ( :ite w9e & z mu* fi% fumet1 & poa* g5tly1 tak+ c>e to ba/e f "t to "t4 ,:5 ! sole is poa*$1 dra9 (f ! cook+-liquor into a vegetable-pan1 & r$uce x quickly to half2 effect ! leason ) two tablespoonfuls ( fi% vel\t1 & f9i% ! sauce ) two oz4 ( butt]4 ,coat ! sole ) ?is sauce & set x to glaze 9 a fi]ce ov5 or at a salam&]4 #hfc--,,sole ,,p>isi5ne ,poa* ! sole 9 :ite w9e1 ! cook+-liquor ( mu%rooms1 & "s butt]4 ,dra9 x ?or\ghly1 di% x1 & coat x ) :ite w9e sauce comb9$ ) ! r$uc$ cook+-liquor ( ! sole4 ,g>ni% ) a r[ ( six slices ( truffle & six f9e r\ndels ( cook$ mu%rooms kept v :ite1 & f9i% ) f\r m$ium-siz$ truss$ crayfi%4 #hfd--,,sole ,,nantua ,poa* ! sole 9 "o-six? p9t ( fi% fumet & a few tablespoonfuls ( ! cook+-liquor ( mu%rooms4 ,dra9 & di% ! sole1 surr\nd x ) twelve %ell$ crayfi%es' tails1 & coat x ) ,nantua sauce4 ,lay a r[ ( v black truffle slices along ! middle ( ! fi%4 ,,fillets ,,( ,,sole ,subject to ! k9d ( di% requir$1 fillets ( sole are ei!r kept 9 _! natural /ate1 !y are /uff$ & fold$ ov]1 or !y are simply fold$ ov] )\t be+ /uff$1 ea* ( :i* me?ods ( prep>ation w be specially ref]r$ to 9 ! recipes4 ,:atev] be ! me?od adopt$1 always sk9 ! fillets ?or\ghly2 i4e41 remove ! ?9 membrane :i* lies b5ea? ! sk91 ! t5d5cy ( :i*1 dur+ ! cook+ process1 is to %r9k & !reby disfigure ! fillet4 ,?is done1 flatt5 out ! fillets ) ! broad side ( a wet knife1 & trim !m slightly if necess>y4 ,! poa*+ ( fillets ( sole mu/ be effect$ )\t all[+ ! cook+-liquor to boil1 ! object be+ to prev5t ! pieces los+ _! %ape4 ,fillets %\ld also be kept v :ite4 ,9 cases :]e ! exact am\nt ( ! poa*+-liquor is n giv51 all[ "o-qu>t] p9t to e f\r fillets1 i4e41 to e sole4 #hfe--;,,filets ,,de ,,soles ,,am,,rica9e ,arrange ! fold$ fillets 9 a deep1 butt]$ di%1 & poa* !m 9 fi% fumet4 ,dra91 & di% !m 9 ! =m ( an oval1 lett+ !m ov]lap "o ano!r ) _! tail-ends hidd54 ,g>ni% ! c5tre ( ! di% ) slices ( lob/] prep>$ l'amrica9e 7,no4 #ici71 & coat ! :ole ) ! lob/]'s sauce4 #hff--;,,filets ,,de ,,soles ,,anglaise ,treat ! fillets l'anglaise ) fre% & f9e bread-crumbs4 ,pat ! bread-crumbs ov] ! egg ) ! flat ( a knife1 t ! two may be well comb9$2 &1 ) ! back ( a knife1 criss-cross ! coat+ ( ! fillets4 ,cook !m g5tly 9 cl>ifi$ butt]4 ,s]ve on a hot di%1 & spr9kle ! fillets ) half-melt$ butt] la matre-d'htel4 #hfg--;,,filets ,,de ,,soles ,,&al\se ,coat ! upp] sides ( ! fillets ) fi% =cemeat comb9$1 p] p\nd1 ) ?ree oz4 ( *opp$ capsicum4 ,roll !m up1 aft] ! mann] ( a scroll 7see ,no4 #iad71 & smoo? ! =cemeat on ! top4 ,poa* ! fillets 9 butt] & fi% fumet4 ,! foll[+ %\ld h be5 prep>$ be=eh&3--7#a7 ,z _m small half-tomatoes1 /ew$ 9 butt] & g>ni%$ by means ( rizotto ) capsicums1 z !re are fillets ( sole2 7#b7 ! same numb] ( r\ndels ( egg-plant1 season$1 dr$g$1 & fri$ 9 oil4 ,:5 di%+1 arrange ! r\ndels ( egg-plant r\nd ! di%2 place a /uff$ tomato on ea* r\ndel ( egg-plant1 & a poa*$ fillet ( sole ^u ea* tomato4 ,spr9kle ) lightly-br[n$ butt]1 & s]ve at once4 #hfh--;,,filets ,,de ,,soles ,,caprice ,dip ! fillets 9 melt$1 season$ butt]1 & !n roll !m 9 fre% & f9e bread-crumbs4 ,pat ! bread-crumbs ) ! flat ( ! knife1 & ) ! back ( ! same in/rum5t criss-cross ! surface ( ! fillets4 ,spr9kle ) melt$ butt]1 & set to grill g5tly1 tak+ c>e t ! coat+ ( bread-crumbs acquires a nice1 light-br[n col\r4 ,lay on ea* grill$ fillet ! half ( a peel$ banana1 cook$ 9 butt]1 & s5d to ! table1 sep>ately1 a ,rob]ts sauce ,esc(fi]1 f9i%$ ) butt]4 #hfi--;,,filets ,,de ,,soles ,,catalane ,poa*1 9 ! ov51 z _m empti$ & season$ half-tomatoes z !re are fillets ( sole4 ,cook "s v f9ely-m9c$ onion 9 oil1 )\t lett+ x acquire any col\r1 & all[ "o tablespoonful ( ! onion to ea* half-tomato4 ,fold ! fillets ( sole1 & poa* !m 9 fi% fumet j a few m9utes be=e di%+ !m4 ,g>ni% ! half-tomatoes ) onion2 arrange !m 9 a circle on a di%1 & place a fillet ( sole ^u ea*4 ,quickly r$uce ! cook+-liquor ( ! fillets1 & f9i% x ) butt] 9 ! proportion ( "o oz4 p] "o-eigh? p9t ( r$uc$ fumet4 ,coat ! fillets & set to glaze quickly4 #hgj--;,,filets ,,de ,,soles ,,cl>5ce ,fold ! fillets1 & poa* !m 9 fi% fumet4 ,!y may be di%$ aft] ! two foll[+ me?ods3-- #a4 ,put a prep>ation ( ,du*esse potatoes 9 a pip+-bag fitt$ ) a l>ge1 groov$ pipe1 & describe !re) an ornam5tal design conta9+ z _m divisions z !re are fillets ( sole4 ,lightly gild & br[n 9 ! ov54 ,?is design1 consi/+ ( scroll-"w1 %\ld be prep>$ be=e poa*+ ! fillets4 ,lay a fillet 9 ea* division ( ! design1 & coat ) ,am]ican sauce1 prep>$ ) curry & comb9$ ) ! meat ( ! lob/] 7cut into small dice7 :i* has s]v$ 9 ! prep>ation ( ! sauce4 ,take c>e t no sauce t\*es ! scroll-"w1 :i* %\ld rema9 well-def9$4 #b4 ,bake "s l>ge potatoes 9 ! ov54 ,op5 !m2 remove _! pulp1 & put into ea* bak$ %ell a tablespoonful ( ,am]ican sauce au currie ref]r$ to above4 ,add a poa*$ fillet ( sole2 coat ) ,am]ican sauce2 di% ^! g>ni%$ potatoes on a napk91 & s]ve v hot4 #hga--;,,filets ,,de ,,soles ,,aux ,,*ampignons ,/ew two oz4 ( small mu%rooms 9 butt]4 ,fold ! fillets1 & poa* !m 9 "o-six? p9t ( ! cook+-liquor ( mu%rooms1 & a piece ( butt] ! size ( a walnut4 ,arrange ! fillets 9 an oval1 & g>ni% ! c5tre ( ! di% ) ! /ew$ mu%rooms4 ,r$uce ! cook+-liquor ( ! fillets to "o-?ird2 add !reto two tablespoonfuls ( vel\t2 f9i% ! sauce ) "o oz4 ( butt]1 & coat ! fillets & ! g>ni%4 #hgb--;,,filets ,,de ,,soles ,,aux ,,crevettes ,fold ! fillets1 & poa* !m 9 fi% fumet4 ,di% !m 9 an oval2 g>ni% ! middle ) "o oz4 ( %ell$ %rimps' tails1 kept v hot1 & coat ! fillets & ! g>ni% ) %rimp sauce4 #hgc--;,,filets ,,de ,,soles ,,*au*at ,poa* ! fillets ( sole1 fold$1 9 butt] & lemon juice4 ,coat ! bottom ( a di% ) ,mornay sauce1 & set ! fillets ( sole !reon 9 ! =m ( an oval4 ,surr\nd ! fi% ) r\ndels ( cook$ potatoes turn$ to ! %ape ( corks4 ,cov] ! fillets & ! g>ni% ) ,mornay sauce1 & glaze quickly 9 a fi]ce ov5 or at ! salam&]4 #hgd--;,,filets ,,de ,,soles ,,b]cy ,butt] ! bottom ( ! di% int5d$ = ! soles1 & spr9kle x ) two f9ely-*opp$ %allots4 ,lay ! fillets l5g?wise ^u ! di%1 side by side2 moi/5 ) ?ree tablespoonfuls ( :ite w9e & z mu* fi% fumet1 & add "o-half oz4 ( butt] cut into small pieces4 ,cook 9 ! ov51 ba/+ frequ5tly ! :ile1 & glaze at ! la/ m9ute4 ,bespr9kle ) a few drops ( lemon juice1 & :5 ab\t to s]ve drop a p9* ( *opp$ p>sley ^u ea* fillet4 ,or1 poa* ! fillets ) *opp$ %allots1 & increase ! moi/5+4 ,z soon z ! fillets are ready1 dra9 (f _! cook+-liquor into a vegetable-pan2 r$uce x spe$ily to "o-?ird1 & add a few drops ( meat-glaze1 a little lemon juice1 "o-half oz4 ( butt]1 & "o p9* ( *opp$ p>sley4 ,coat ! fillets1 & set to glaze quickly4 ,n4,b4--,sole la ,b]cy may be prep>$ aft] ei!r ( ! two me?ods4 #hge--;,,filets ,,de ,,soles ,,dejazet ,treat ! fillets ( sole l'anglaise & grill !m z expla9$ "u ,no4 #hcj4 ,di% !m1 cov] !m ?9ly ) half-melt$ t>ragon butt]1 & deck ea* fillet ) five or six p>boil$1 t>ragon leaves4 #hgf--;,,filets ,,de ,,soles ,,gr& ,,duc ,fold ! fillets ( soles ov]1 & poa* !m 9 fi% fumet & ! cook+-liquor ( mu%rooms4 ,arrange !m 9 an oval on a di%1 ) _! tails po9t+ inw>ds2 place a f9e slice ( truffle 9 ! middle ( ea* fillet1 & betwe5 ea* ( ! latt] ?ree %ell$ crayfi%es' tails4 ,coat ) ,mornay sauce1 & set to glaze quickly4 ,:5 tak+ ! di% f ! ov51 set 9 its c5tre a f9e heap ( v gre5 asp>agus-heads1 coh]$ ) butt] at ! mom5t ( di%+4 #hgg--;,,filets ,,de ,,soles ,,jo9ville ,select "s f9e fillets ( soles2 fold !m1 & poa* !m 9 ! cook+-liquor ( mu%rooms1 & butt]1 tak+ c>e to keep !m v :ite4 ,arrange !m 9 an oval1 ) _! tails po9t+ upw>ds & ! c>apace ( a crayfi% fix$ on ea* fillet2 & g>ni% ! middle ( ! di% ) a salpicon or a %ort juli5ne1 consi/+ ( "o & "o-half oz4 ( cook$ mu%rooms1 "o-half oz4 ( truffle1 & "o & "o-half oz4 ( %rimps' tails coh]$ by means ( a few tablespoonfuls ( ,jo9ville sauce4 ,coat ! fillets & ! g>ni% ) ! same sauce1 & deck ea* fillet ) a f9e slice ( truffle coat$ ) meat-glaze4 ,!y may also be s]v$ aft] ! old-fa%ion$ way1 z foll[s3-- ,set ! g>ni% 9 ! middle ( ! di%1 %ap+ x l a dome2 coat x ) ,jo9ville sauce1 & surr\nd x ) ! fillets ( sole1 :i* %\ld slightly ov]lap "o ano!r & h _! tails upp]mo/4 ,fix a c>apace ( crayfi% on ! tail ( ea* fillet1 & deck ea* ) a slice ( v black truffle4 ,) ?is me?od ( di%+1 ! g>ni% alone is coat$ ) sauce1 ! fillets ?us =m+ a :ite1 encircl+ bord]4 #hgh--;,,filets ,,de ,,soles ,,judic ,fold1 & poa* ! fillets 9 butt] & lemon juice4 ,arrange !m 9 an oval r\nd a di%1 lay+ ea* ^u a nice little brais$ & trimm$ half lettuce1 & place ^u ea* fillet a qu5elle ( sole m\ssel9e-=cemeat 9 ! %ape ( a flatt5$ oval1 poa*$ at ! "t ( di%+ up4 ,coat ) ,mornay sauce & glaze quickly4 ,:5 tak+ ! di% out ( ! ov51 encircle ! fillets ( sole ) a ?read ( butt]$ meat-glaze4 #hgi--;,,filets ,,de ,,soles ,a ,,la ,,hongroise ,fry 9 butt]1 )\t col\ration1 "o small tablespoonful ( *opp$ onion season$ ) a v little paprika2 moi/5 ) ?ree tablespoonfuls ( :ite w9e & "o-six? p9t ( fi% fumet2 add two small peel$1 press$1 & r\ghly-*opp$ tomatoes1 & set to cook = sev5 or eight m9utes4 ,fold ! fillets ( sole2 lay !m on a butt]$ di%2 p\r ! above prep>ation !reon1 & poa* !m4 ,arrange !m 9 a circle on a di%2 r$uce _! cook+-liquor to a /iff consi/5ce2 add a few tablespoonfuls ( cream & a few drops ( lemon juice1 & coat ! fillets ) ?is sauce4 #hhj--;,,filets ,,de ,,soles ,,lady ,,egmont ,fold ! fillets1 & poa* !m 9 a few tablespoonfuls ( excell5t fi% fumet4 ,also = e f\r fillets 7i4e41 p] sole7 f9ely m9ce "o oz4 ( well-clean$ mu%rooms1 & cook !m quickly 9 butt]1 lemon juice1 a little salt1 & pepp]4 ,?is done1 add ! cook+-liquor to ! fi% fumet1 & keep ! cook$ m9c$ mu%rooms hot4 ,r$uce ! comb9$ cook+-liquor & fi% fumet to half2 add !reto "o oz4 ( butt] & two tablespoonfuls ( cream2 & to ! result+ sauce add ! res]v$ m9c$ mu%rooms & two tablespoonfuls ( fre%ly-cook$ & well-dra9$ asp>agus-heads1 uncool$4 ,s]ve ! fillets ( sole on an e>!nw>e di%1 coat !m ) ! above g>ni%1 & set to glaze quickly 9 a fi]ce ov5 or at ! salam&]4 #hha--;,,filets ,,de ,,soles ,,m>9ette ,poa* a sole 9 fi% fumet & ! cook+-liquor ( mu%rooms1 & dra9 x on a napk94 ,:5 x is /ill lukew>m1 c>efully raise its fillets & trim !m4 ,break an egg into a b[l2 beat x well1 & add en\gh grat$ ,gruyre & ,p>mesan to x 7mix$ 9 equal quantities7 to produce a d5se pa/e4 ,mix a dess]tspoonful ( cold ,b*amel sauce ) ?is pa/e2 add salt & cay5ne pepp]2 spread an ev5 ?ickness ( "o in* ( x ov] two ( ! fillets ( sole2 lay !reon ! two rema9+ fillets1 & put aside 9 ! cool4 ,:5 ! egg & *eese pa/e is v /iff1 dip ! fillets 9 a ,vill]oy sauce1 & leave ! latt] to cool4 ,!n treat ! /uff$ & sauc$ fillets l'anglaise1 & fry !m1 j be=e s]v+1 9 v hot fat4 ,di% on a napk9 ) v gre5 p>sley all r\nd4 #hhb--;,,filets ,,de ,,soles ,,m>ie ,,/u>t ,fold ! fillets1 & poa* !m 9 fi% fumet4 ,arrange !m 9 an oval on a di%2 coat !m ) ! sauce giv5 "u 8,filets de soles la ,new-burg0 7,no4 #hij71 & place on ea* fillet a qu5elle ( fi% =cemeat 9 ! %ape ( a quoit & deck$ ) a slice ( truffle4 ,^! qu5elles %\ld1 if possible1 be poa*$ j be=e di%+ up1 & well dra9$ be=e be+ laid on ! fillets ( sole4 #hhc--;,,filets ,,de ,,soles ,,mignonette ,cook ! fillets 9 butt]1 & set !m 9 a hot timbale4 ,surr\nd !m ) potato-balls ! size ( peas1 rais$ by means ( ! r\nd spoon-cutt]1 & cook$ be=eh& 9 butt]4 ,lay ^u ! fillets eight or t5 slices ( fre% truffle heat$ 9 "o-six? p9t ( v light meat-glaze4 ,f9i% ! glaze 9 :i* ! slices ( truffle h be5 heat$ ) two-?irds oz4 ( butt] & a few drops ( lemon juice1 & p\r x ov] ! fillets & _! g>ni%4 ,s]ve v hot4 #hhd--;,,filets ,,de ,,soles ,,mimi ,divide a live lob/] into two1 l5g?wise1 & prep>e x l'amrica9e1 tak+ c>e to keep ! sauce %ort4 ,:5 ! lob/] is cook$1 take ! meat f ! tail2 cut x into z _m slices z !re are fillets ( sole1 & keep !m hot4 ,remove all ! meat f ! claws1 & t rema9+ 9 ! c>cass2 p\nd all ( x smoo?ly1 add two tablespoonfuls ( cream1 & rub ?r\gh a f9e sieve4 ,prep>e a g>ni% ( spaghetti ) cream1 & add !reto ! pure ( lob/]4 ,fold ! fillets ( sole1 & poa* !m 9 ,*ablis w9e & butt]4 ,all ?is be+ done1 lay ! two empti$ halves ( ! lob/] on a napk9 ly+ on a di%1 sett+ !m back to back4 ,fill ^! lob/] %ells to ! brim ) ! prep>$ g>ni% ( spaghetti4 ,^u ?is g>ni% lay ! poa*$ fillets ( sole1 s&wi*+ a slice ( lob/] betwe5 e two2 bespr9kle ! :ole ) a %ort & f9e juli5ne ( v black truffle4 ,s5d ! lob/] sauce1 f9i%$ ) a few tablespoonfuls ( cream1 to ! table sep>ately4 ,proce$ z quickly z possible ) ! di%+ up1 9 ord] t ! di% may rea* ! table v hot4 #hhe--;,,filets ,,de ,,soles ,,mexica9e ,coat ! fillets ) fi% =cemeat1 & roll !m to resemble scrolls 7see ,no4 #iad74 ,poa* !m 9 fi% fumet z direct$ = ! paupiettes4 ,lay ea* roll$ fillet 9 a grill$ mu%room g>ni%$ ) "o-half tablespoonful ( peel$1 press$1 & concass$ tomato cook$ 9 butt]1 & arrange !m 9 an oval on a di%4 ,coat !m ) ,b*amel sauce comb9$ ) a pure ( tomatoes & capsicums cut into small dice1 9 ! proportion ( two tablespoonfuls ( ! pure & two-?irds oz4 ( ! capsicums p] p9t ( ! sauce4 #hhf--;,,filets ,,de ,,soles ,,mirabeau ,poa* ! fillets1 left 9 _! natural /ate1 9 fi% fumet4 ,di% !m & coat ) :ite w9e & ,g5evoise sauces1 alt]nat+ ! two1 :ite & br[n4 ,lay a ?9 /rip ( an*ovy fillet betwe5 ea* ( ! fillets ( sole2 deck ^? ( ! latt] coat$ ) :ite sauce ) a slice ( truffle1 & ^? coat$ ) br[n sauce ) a /> ( blan*$ t>ragon leaves4 #hhg--;,,filets ,,de ,,soles ,,miram> ,divide ea* ( ! fillets into slices2 season !m & cook !m 9 butt]4 ,cut fifte5 r\ndels 7"o-?ird in* ?ick7 ( egg-plant2 season1 dr$ge1 & toss !m 9 butt]1 tak+ c>e to keep !m v crisp4 ,take a timbale ( suitable size1 & l9e its sides ) a lay] 7?ree-qu>t]s in* ?ick7 ( pilaff rice4 ,put ! r\ndels ( egg-plant & ! slic$ fillets ( sole 7mix$ & toss$ toge!r = a mom5t7 9 ! middle ( ! di%4 ,j be=e s]v+1 spr9kle ) "o oz4 ( lightly-br[n$ butt]4 #hhh--;,,filets ,,de ,,soles ,,aux ,,hu,,tres ,op5 & poa* twelve oy/]s4 ,poa* ! fillets ( sole1 fold$1 9 ! oy/] liquor /ra9$ ?r\gh l951 & a piece ( butt] z l>ge z a walnut4 ,arrange 9 an oval on a di%2 g>ni% ! c5tre ) ! poa*$ oy/]s 7cle>$ ( _! be>ds71 & coat ! fillets ( sole & ! oy/]s ) ,norm&e sauce comb9$ ) ! r$uc$ cook+-liquor ( ! fillets4 #hhi--;,,filets ,,de ,,soles ,,nelson ,fold ! fillets1 & poa* !m 9 fi% fumet4 ,arrange !m 9 a circle on a di%2 coat !m ) :ite-w9e sauce1 & glaze quickly4 ,g>ni% ! c5tre ( ! di% ) a pyramid ( potato-balls cook$ 9 butt] & ( a light-br[n col\r4 ,surr\nd ! fillets ) poa*$ milt4 #hij--;,,filets ,,de ,,soles ,,new-,,burg ,prep>e a lob/] la ,new-burg1 9 accordance ) "o ( ! recipes giv5 7,no4 #idh & #idi74 ,cut ! tail into z _m slices z !re are fillets ( sole1 & keep !m hot4 ,cut ! rema9d] ( ! lob/] meat into dice1 & add ^! to ! sauce4 ,fold ! fillets ( sole1 & poa* !m 9 fi% fumet4 ,arrange !m 9 an oval on a di%2 lay a slice ( lob/] ^u ea* fillet1 & coat ) ! lob/]-sauce comb9$ ) ! dice1 prep>$ z direct$ above4 #hia--;,,filets ,,de ,,soles ,,ori5tale ,prep>e ! fillets exactly z ^? la ,new-burg1 b season ! sauce ) curry4 ,hav+ di%$ & sauc$ ! fillets1 set a pyramid ( rice l',indi5ne 9 ! middle ( ! di%1 or s5d ! rice to ! table sep>ately1 9 a timbale2 ei!r way w be f\nd to answ]4 #hib--;,,filets ,,de ,,soles ,,p]sane ,prep>e ! fillets z 9 ! case ( ^? la ,new-burg1 b season ! sauce ) paprika1 & add !reto "o oz4 ( capsicums cut into l>ge dice4 ,s5d "s pilaff rice ) saffron to ! table sep>ately4 #hic--;,,filets ,,de ,,soles ,,orly ,season ! fillets2 dip !m into batt] &1 a few m9utes be=e s]v+1 put !m into v hot fat4 ,dra9 !m2 di% !m on a napk9 ) fri$ p>sley1 & s]ve a tomato sauce sep>ately4 ,n4,b4--,!re are sev]al ways ( prep>+ ^! fillets ( sole4 ,?us !y may be simply dipp$ 9 milk1 dr$g$1 & impal$ on a hatelet4 ,!y may also be m>9ad$1 treat$ l'anglaise1 & twi/$ into cork-screw %ape4 ,always1 h[ev]1 di% !m on a napk9 ) fri$ p>sley &1 9 e case1 s5d a tomato sauce to ! table sep>ately4 ,?is la/ accompanim5t is ess5tial4 #hid--;,,filets ,,de ,,soles ,,olga1 o!rwise 8,,ot]o0 ,bake be=eh&1 9 ! ov51 z _m f9e1 well-wa%$ potatoes z !re are fillets ( sole4 ,z soon z !y are done1 remove a piece ( ! bak$ %ell1 & )draw ! pulp 9 su* wise z to leave no?+ b ! long1 p>*$ %ells4 ,fold ! fillets1 & poa* !m ) a little excell5t fi% fumet4 ,g>ni% ! bottom ( ea* prep>$ %ell ) a tablespoonful ( %ell$ %rimps' tails1 coh]$ ) a :ite-w9e sauce4 ,put a poa*$ fillet ( sole ^u ?is g>ni%2 cov] ) suffici5t ,mornay sauce to completely fill ! %ell2 spr9kle ) grat$ *eese1 & glaze quickly4 ,di% on a napk9 ! mom5t ! fillets h be5 tak5 f ! ov51 & s]ve imm$iately4 #hie--;,,filets ,,de ,,soles ,,polignac ,fold ! fillets1 & poa* !m 9 "o-qu>t] p9t ( :ite w9e1 a few tablespoonfuls ( ! cook+-liquor ( mu%rooms1 & a piece ( butt] ab\t ! size ( a walnut4 ,di% ! fillets 9 an oval4 ,r$uce ! cook+-liquor to half2 ?ick5 x by means ( two tablespoonfuls1 b>e1 ( fi% vel\t2 f9i% ! sauce ) "o oz4 ( butt]1 & add !reto ?ree small1 cook$1 f9ely-m9c$ mu%rooms1 & "o tablespoonful ( a juli5ne ( truffles4 ,coat ! fillets ) sauce1 & set to glaze4 #hif--;,,filets ,,de ,,soles ,,paysanne ,= ! fillets ( soles1 cut two small c>rots1 two new onions1 a /ick ( cel]y1 & ! :ite ( "o leek 9 paysanne fa%ion4 ,season ^! vegetables ) a v little table-salt & a p9* ( sug>2 /ew !m 9 butt]2 moi/5 suffici5tly to cov] !m ) lukew>m wat]2 & add a few pieces ( broccoli1 a tablespoonful ( peas1 & ! same quantity ( ,fr5* beans cut into loz5ges4 ,complete ! cook+ ( ! vegetables :ile r$uc+ ! cook+-liquor4 ,season ! fillets ( sole1 & lay !m on a butt]$ e>!nw>e di%4 ,p\r !reon ! g>ni% ( vegetables2 put ! cov] on ! di%1 & g5tly poa* ! fillets4 ,:5 !y are cook$1 tilt ! di% s z to p\r all ! liquor away into a vegetable-pan2 ?is done1 r$uce ! liquor to "o-fif? p9t1 & add to x ?ree oz4 ( butt]4 ,p\r ?is sauce into ! di% conta9+ ! fillets & ! vegetable g>ni%1 & s]ve imm$iately4 #hig--;,,filets ,,de ,,soles ,,en ,,pilaw ,a ,,la ,,levant9e ,cut ! fillets into collops1 & toss ^! 9 butt]4 ,prep>e "s pilaff rice aft] ! usual recipe 7,no4 #bbee71 & add !reto "o oz4 ( capsicum cut into dice4 ,also toss 9 butt] "o & "o-half oz4 ( egg-plant1 cut into dice & season$1 & put ^! ) ! fillets ( sole4 ,m\ld ! rice into a bord] r\nd ! di%2 put ! fillets & ! egg-plant 9 ! middle1 & coat ! two ) curry sauce )\t lett+ ! latt] t\* ! rice4 ,n4,b4--,9 ! case ( pilaff rice ) fillets ( sole1 ! rice %\ld bord] ! di%1 & ! fillets ( sole1 toss$ 9 butt]1 %\ld be laid 9 ! middle & coat$ ) br[n butt]4 #hih--;,,filets ,,de ,,soles ,,pompad\r ,treat ! fillets ) butt] & bread-crumbs1 & grill !m4 ,g>ni% !m all r\nd ) a ?read ( v firm ,barnaise tomate4 ,di% & surr\nd !m ) a bord] ( ,*teau potatoes 7,no4 #bbjh74 ,lay a f9e slice ( truffle1 moi/5$ ) melt$ meat-glaze1 on ea* fillet4 #hii--;,,filets ,,de ,,soles ,,ra*el ,coat ! fillets ) "s delicate fi% =cemeat2 put f\r slices ( truffle on ! =cemeat ( ea* ( ! fillets2 fold ! latt]1 & poa* !m 9 "o-six? p9t ( ! cook+-liquor ( mu%rooms1 & a piece ( butt] ! size ( a walnut1 cut into small pieces4 ,arrange ! fillets 9 an oval on a di%1 & coat !m ) :ite-w9e sauce comb9$ ) "o tablespoonful ( fre%ly-cook$ & uncool$ asp>agus-heads1 & "o tablespoonful ( truffle 9 dice p] e "o-half p9t ( ! sauce4 #ijj--;,,filets ,,de ,,soles ,v,,niti5ne ,fold ! fillets1 & poa* !m 9 fi% fumet4 ,arrange !m 9 a circle on a di%1 alt]nat+ !m ) ?9 cru/s1 9 ! %ape ( he>ts1 fri$ 9 butt]4 ,coat ) ,v5etian sauce comb9$ ) ! r$uc$ cook+-liquor ( ! fillets4 #ija--;,,filets ,,de ,,soles ,,v]di ,prep>e a g>ni% ( mac>oni cut into dice2 coh]e ?is ) cream & grat$ ,gruyre & ,p>mesan1 & add ?ree oz4 ( lob/] meat & "o & "o-half oz4 ( truffles 9 dice p] e "o-half lb4 ( ! mac>oni4 ,poa* ! fillets ( sole 9 fi% fumet1 keep+ ! fillets 9 _! natural /ate4 ,lay ! mac>oni v ev5ly on ! di%2 set ! poa*$ fillets ( sole ^u x2 coat ) ,mornay sauce1 & set to glaze quickly4 #ijb--;,,filets ,,de ,,soles ,,victoria ,fold ! fillets1 & poa* !m 9 fi% fumet4 ,arrange !m 9 an oval on a di%1 & g>ni% ! c5tre ) ?ree oz4 ( ! meat f ! tail ( ! sp9y lob/]1 & "o oz4 ( truffle 9 dice p] e f\r fillets4 ,coat ! fillets & ! g>ni% ) ,victoria sauce1 & set to glaze quickly4 #ijc--;,,filets ,,de ,,soles ,v,,ronique ,raise ! fillets ( a f9e sole2 beat !m slightly2 fold & season !m1 & put !m 9 a special e>!nw>e1 butt]$ di%4 ,) ! bones1 "s ( ! trimm+s ( ! fi%1 a little m9c$ onion1 "s p>sley /alks1 a few drops ( lemon juice1 & :ite w9e & wat]1 prep>e two spoonfuls ( fumet4 ,?is done1 /ra9 x ov] ! fillets1 & poa* !m g5tly4 ,dra9 !m c>efully2 r$uce ! fumet to ! consi/5ce ( a syrup1 & f9i% x ) "o & "o-half oz4 ( butt]4 ,arrange ! fillets 9 an oval on ! di% :]eon !y h be5 poa*$2 cov] !m ) ! butt]$ fumet1 & set to glaze quickly4 ,:5 ab\t to s]ve1 set a pyramid ( sk9n$ & v cold muscadel grapes 9 ! middle ( ! di%4 ,put a cov] on ! di%1 & s]ve imm$iately4 #ijd--;,,filets ,,de ,,soles ,,walewska ,poa* ! fillets 9 fi% fumet1 keep+ !m 9 _! natural /ate4 ,di%1 & surr\nd !m ) ?ree lang\/9es' tails cut into two l5g?wise1 & /ew$ 9 butt] 7) lid on7 ) six f9e slices ( raw truffle4 ,coat ) a delicate ,mornay sauce1 & set to glaze quickly4 ,n4,b4--,! ,mornay sauce may1 accord+ to circum/ances1 be comb9$ ) "o & "o-half oz4 ( lang\/9e butt] p] p9t4 #ije--;,,filets ,,de ,,soles ,,wilhelm9e ,prep>e "s potato %ells z direct$ "u 8,filets de soles ,olga0 7,no4 #hid74 ,g>ni% !m ) a tablespoonful ( cucumb] ) cream2 put a fillet ( sole into ea* g>ni%$ %ell1 a f9e ,zeel& oy/] on ea* fillet1 & cov] ) ,mornay sauce4 ,set to glaze quickly1 & di% on a napk94 ,v>i\s ,prep>ations ( ,soles & ,fillets ( ,sole4 #ijf--,,m\ssel9es ,,de ,,soles ,! directions giv5 "u 8,m\ssel9es de ,saumon0 7,no4 #gig7 apply 9 all circum/ances to ,m\ssel9es ( ,sole4 ,i %all !re=e refra9 f repeat+ ! recipe1 s9ce1 ! quantities rema9+ ! same1 all t is ne$$ is ! sub/itution ( ! meat ( sole = t ( salmon4 ,?us1 ,i %all only /ate "h1 by way ( rem9d+ ! read]1 t ^! excell5t prep>ations admit ( all ! fi% sauces & g>ni%es1 & t !y may also be accompani$ by all pures ( fre% vegetables4 #ijg--,,turban ,,de ,,filets ,,de ,,soles ,a ,,la ,,vill>et ,raise ! fillets ( ?ree soles2 flatt5 !m slightly ) a moi/5$ beat]1 & trim !m v /raight on ei!r side4 ,lib]ally butt] a m$ium-siz$ sav>9-m\ld4 ,lay ! fillets aslant 9 ?is m\ld1 ) _! tail-ends ov]-rea*+ its inn] edge & _! o!r ends project+ ov] its out] edge2 slip a f9e slice ( truffle betwe5 ea*1 & let !m slightly ov]lap "o ano!r4 ,:5 ! m\ld is completely l9$ ) ! fillets ( sole1 fill x up ) lob/] m\ssel9e =cemeat4 ,g5tly tap ! m\ld on a fold$ napk9 ly+ on ! table1 ) ! object ( settl+ ! =cemeat1 & !n draw ! ov]hang+ ends ( ! fillets across ! latt]4 ,set to poa* 9 a ba9-m>ie 9 a mod]ate ov54 ,?is done1 take ! m\ld out ( ! ba9-m>ie2 let x /& = a few m9utes1 & !n turn x upside-d[n ^u ! di%4 ,leave x to dra92 soak up ! liquid t has leak$ out on to ! di%2 take (f ! m\ld1 & moi/5 ! surface ( ! fillets by means ( a small bru% dipp$ 9 melt$ butt]4 ,! object ( ?is la/ measure is to glaze ! fi% & to remove !refrom ! fro? result+ f its poa*$ album54 ,n[ g>ni% ! c5tre ( ! m\ld+ ) %rimps' tails1 mu%rooms1 poa*$ milt1 & slices ( truffle1 ! :ole coh]$ by means ( ,b*amel sauce f9i%$ ) lob/] butt]4 ,s5d a sauceboat ( ,b*amel sauce1 f9i%$ ) lob/] butt]1 to ! table at ! same "t z ! fi%4 #ijh--,,turban ,,de ,,filets ,,de ,,soles ,,et ,,saumon ,,vill>et ,proce$ z 9 ! prec$+ recipe1 b alt]nate ! fillets ( sole ) v r$ slices ( salmon ( ! same size z ! fillets4 ,! comb9ation yields an excell5t result1 & ! v>y+ /rips ( :ite & orange :i* con/itute ! body ( ! m\ld$ cr[n l5d sightl9ess to ! di%4 ,n4,b4--,! designation 8 la ,vill>et10 relat+ to ! cr[n alone1 9 no wise affects ! con/itu5ts ( ! g>ni%2 ^! may ei!r rema9 ! same z ^? ( ! prec$+ recipe1 or may be replac$ by some?+ simil>4 ,! sauce alone rema9s unalt]able1 & ?is %\ld be a good ,b*amel f9i%$ ) lob/] butt]4 #iji--,,timbale ,,de ,,filets ,,de ,,soles ,,c>d9al ,= t5 p1 prep>e a timbale cru/ 7,no4 #bcid7 ! diamet] ( :i* %\ld be great] ?an ! height2 l9e x ) f9e1 %ort pa/e1 & decorate x ) noodle pa/e4 ,raise ! fillets ( ?ree m$ium-siz$ soles1 flatt5 !m slightly2 coat !m ) :it+ =cemeat prep>$ ) crayfi% butt]1 & roll !m into scroll-=m4 ,also prep>e t5 small slices ( ! meat ( a m$ium-siz$ ord9>y or sp9y lob/]'s tail1 t5 small groov$ & cook$ mu%rooms1 fifte5 slices ( truffle1 & ?ree-qu>t]s p9t ( ,c>d9al sauce f9i%$ ) a lob/] butt]4 ,:5 ab\t to s]ve1 lay ! poa*$1 roll$ fillets ( sole 7well dra9$7 9 a circle r\nd ! bottom ( ! timbale2 put ! slices ( lob/] & ! mu%rooms 9 ! c5tre1 & cov] ! :ole ) ,c>d9al sauce4 ,set ^u ! sauce1 j ov] ! c5tre ( ! timbale1 a l>ge1 groov$ mu%room 7cook$ & kept v :ite71 & encircle ! latt] ) fifte5 slices ( truffle4 ,place ! timbale1 ?us g>ni%$1 on a fold$ napk9 ly+ on a di%1 & s]ve at once4 #iaj--,,timbale ,,de ,,filets ,,de ,,soles ,,c>m,,lite ,prep>e 7#a7 a timbale cru/ z above2 7#b7 a lob/] la ,new-burg made f raw lob/] 7,no4 #idh72 7#c7 twelve roll$ fillets ( sole /uff$ ) fi% =cemeat f9i%$ ) lob/] butt]2 7#d7 ?ree oz4 ( slic$ truffles4 ,poa* ! roll$ fillets 9 fi% fumet2 slice ! meat ( ! lob/]'s tail1 & put ! poa*$ fillets1 ! slices ( lob/] & ! slices ( truffle into ! lob/] sauce4 ,heat ! :ole well1 )\t boil+2 p\r ! sauce & g>ni% into ! timbale cru/1 & deck ! top ) twelve f9e slices ( truffle4 ,di% ! timbale on a fold$ napk91 & s]ve in/antly4 #iaa--,,timbale ,,de ,,filets ,,de ,,soles ,,grimaldi ,prep>e3--7#a7 ,a r deep timbale cru/1 & decorate x ) noodle pa/e4 7#b7 ,cook1 z = bisque1 tw5ty-f\r small lang\/9es2 wr5* (f _! tails2 cut !m into two l5g?wise1 & keep !m hot 9 butt]4 7#c7 ,f9ely p\nd ! lang\/9es' c>apaces1 & add !reto "o-?ird p9t ( f9e ,b*amel4 ,rub ?r\gh a f9e sieve fir/1 & !n ?r\gh tammy4 ,put ! result+ cullis into a saucepan1 & heat )\t boil+ x2 int5sify ! season+2 add a few tablespoonfuls ( cream1 little by little2 put ! prep>$ tails 9 ! cullis1 & keep ! latt] 9 ! ba9-m>ie4 7#d7 ,cut f\r oz4 ( blan*$ & some:at /iff mac>oni into pieces1 & add !reto "o-six? p9t ( cream & ?ree oz4 ( slic$ truffle4 ,heat until ! mac>oni has completely absorb$ ! cream2 ?ick5 ) "o-six? p9t ( ,b*amel sauce f9i%$ ) fi% fumet2 add "o & "o-half oz4 ( butt] cut into small lumps1 & keep hot4 7#e7 ,coat sixte5 fillets ( sole ) truffl$ fi% =cemeat2 roll ! fillets into scroll-=m1 &1 at ! la/ m9ute1 poa* !m 9 fi% fumet4 ,to g>ni% ! timbale1 spread a lay] ( mac>oni on ! bottom !re(1 lay half ( ! roll$ fillets ^u ! mac>oni1 & cov] ^! ) half ( ! lang\/9es' tails 9 ! cullis4 ,repeat ! proc$ure1 9 ! same ord]1 ) :at is left ( ! g>ni%es1 & f9i% ! timbale ) a lay] ( ! lang\/9es' tails4 ,set ! timbale on a fold$ napk9 ly+ on a di%1 & s]ve imm$iately4 #iab--,,timbale ,,de ,,filets ,,de ,,soles ,,c>,,me ,flatt5 ! fillets ( ?ree m$ium-siz$ soles1 & trim !m neatly4 ,lib]ally butt] a p\nd-cake m\ld1 & l9e x ) ! fillets1 plac+ !m side by side ) _! tails ly+ r\nd ! c5tre ( ! bottom ( ! m\ld1 & _! opposite ends project+ above ! brim4 ,press !m well1 t !y may take ! %ape ( ! m\ld4 ,completely coat ! fillets ) a lay]1 "o-half in* ?ick1 ( fi% =cemeat4 ,put ! m\ld 9 ! front ( ! ov5 = a few m9utes 9 ord] to poa* ! =cemeat1 :i*1 9 adh]+ to ! fillets1 gives ! requir$ firmness to ! timbale4 ,:5 ! =cemeat has be5 poa*$ & is /iff1 )draw ! timbale f ! ov51 & cut (f ! pieces ( fillet t project above ! edges ( ! m\ld4 ,fill ! timbale to )9 "o-?ird in* ( its brim ) a g>ni% ( %rimps & poa*$ oy/]s & mussels1 small button-mu%rooms1 & slices ( truffle1 all ( :i* %\ld be coh]$ ) a ?ick & highly-season$ ,b*amel sauce4 ,cov] ?is g>ni% ) ! project+ pieces ( fillets1 already cut (f1 & close ! timbale by means ( a ?9 lay] ( t =cemeat :i* s]v$ 9 coat+ ! fillets4 ,poa* = ?irty m9utes 9 a ba9-m>ie & 9 a mod]ate ov54 ,aft] tak+ ! timbale out ( ! ba9-m>ie1 let x /& = a few m9utes2 ov]turn x on a r\nd di%2 take (f ! m\ld2 deck x on top ) a g>l& consi/+ ( six little paupiettes ( salmon1 ea* /uff$ ) a crayfi% tail1 & surm\nt$ by an encru/$ crayfi% c>apace4 ,s]ve a ,nantua sauce sep>ately4 #iac--,,timbale ,,de ,,filets ,,de ,,soles ,,m>quise ,= a timbale l>ge en\gh = t5 p1 prep>e3-- #a4 ,an ev5 or flut$ timbale cru/4 #b4 ,a g>ni% consi/+ ( twelve roll$ or fold$ fillets ( sole poa*$ 9 fi% fumet1 twelve poa*$ oy/]s 7cle>$ ( _! be>ds71 tw5ty-f\r small qu5elles ( salmon1 & tw5ty slices ( truffle4 ,heat ?is g>ni% aft] hav+ add$ a few drops ( fi% fumet to x1 & !n ?ick5 x ) "o-half p9t ( :ite-w9e sauce prep>$ ) paprika4 ,put ! above g>ni% into ! timbale1 :i* %\ld be v hot2 set ! latt] on a fold$ napk91 & s]ve at once4 #iad--,! ,prep>ation ( ,,paupiettes ,,( ,,fillets ,,( ,,sole ,,salmon1 c4 ,! paupiettes 7or fillets roll$ aft] ! mann] ( a scroll7 are s]v$ ei!r z entres l fillets ( sole1 ( :i* !y are b a special k9d1 or z a g>ni%4 ,= ! second purpose1 n only %\ld !y be small] ?an = ! fir/1 b v small fillets are g5]ally select$ = ! prep>ation ( ! paupiettes4 ,9 ord] to make paupiettes1 fir/ remove ! n]v\s film f ! outside surfaces ( ! fillets1 & !n slightly flatt5 ! latt] ) ! blade ( a l>ge knife2 trim !m on bo? sides1 & coat !m on _! flay$ side ) a ?9 lay] ( fi% =cemeat1 truffl$ or n1 9 accordance ) ! requirem5ts4 ,n[ roll !m into scroll-=m2 smoo? ! =cemeat t projects f ! top end1 & ! paupiettes are done4 ,/& !m upright 9 a butt]$ sautpan to poa*1 & take c>e to place !m snugly toge!r le/ !y lose _! %ape :ile ! op]ation is 9 progress4 ,moi/5 !m ) suffici5t fi% fumet 7,no4 #aa7 to cov] !m2 poa* !m 9 a mod]ate ov51 & rememb]1 z 9 ! case ( fillets ( sole1 n to let ! poa*+-liquor boil4 ,all ! g>ni%es & sauces suit$ to fillets ( sole likewise obta9 ) paupiettes1 provid$ ! diff]5ce 9 _! %ape be tak5 into acc\nt :5 di%+ up4 ,= salmon paupiettes1 cut slices two-?irds in* wide1 "o-half in* ?ick1 & ! l5g? ( a fillet ( sole1 f a sk9n$ fillet ( salmon4 ,9 view ( ! unusual fragility ( salmon's fle%1 ! slices ( fillets %\ld be c>efully flatt5$ 9 ord] to give !m ! wid? & ?ickness ( a fillet ( sole4 ,?is done1 spread =cemeat on !m1 & roll !m z expla9$ above4 ,soles & ,fillets ( ,sole 7,cold7 #iae--;,,aspic ,,de ,,filets ,,de ,,soles ,an ess5tial po9t 9 ! mak+ ( an aspic is ! cle>ness ( ! fi% jelly4 ,= a sole aspic1 take "s :ite fi% aspic1 :i* is at once succul5t1 limpid1 & j suffici5tly visc\s to all[ ( its be+ turn$ out ( a m\ld )\t break+4 ,= ! purpose "u consid]ation1 m\lds ) pla9 or decorat$ bord]s are g5]ally us$1 & !re are two modes ( proc$ure3-- #a4 ,= a m\ld capable ( hold+ "o qu>t1 fold twelve small fillets ( sole & poa* !m 9 butt] & lemon juice1 tak+ c>e to keep !m v :ite4 ,?is done1 set !m to cool "u a light weight4 ,p\r a few tablespoonfuls ( melt$ fi% jelly into ! m\ld1 :i* %\ld be ly+ amid/ brok5 ice4 ,z soon z ! jelly beg9s to set1 decorate x ta/efully ) pieces 7loz5ges1 cresc5ts1 c47 ( v black truffle & ! poa*$ :ite ( an egg4 ,cap]s1 t>ragon leaves1 ?9 r\ndels ( small radi%es1 c41 may also be us$ = ! purpose ( decoration4 ,:5 ?is "p ( ! proc$ure has be5 satisfactorily effect$1 spr9kle a few drops ( ! same jelly ov] ! decorat+ p>ticles1 9 ord] to fix !m & prev5t _! %ift+ dur+ ! subsequ5t /ages ( ! process4 ,n[ add en\gh melt$ jelly to cov] ! bottom ( ! m\ld ) a lay] "o in* ?ick1 & leave ?is to set4 ,on ?is set jelly1 arrange ! six fillets ( sole2 let _! tail-ends ov]lap1 & cov] !m ) jelly4 ,cont9ue add+ coat ^u coat ( jelly until ! ?ickness cov]+ ! fillets measures ab\t "o-half in*4 ,n[ arrange ! rema9+ fillets 9 ! rev]se ord]1 & fill up ! m\ld ) cold1 melt$ jelly4 ,leave to cool = "o h\r4 ,:5 ab\t to s]ve1 quickly dip ! m\ld 9 a saucepan ( hot wat]2 wipe x1 & turn out ! aspic ^u a fold$ napk9 ly+ on a di%4 #iaf--;,ano!r ,me?od ( ,prep>+ ,,aspics ,,de ,,filets ,,de ,,soles ,coat t5 f9e fillets ( sole ) a ?9 lay] ( truffl$ fi% =cemeat f9i%$ ) crayfi% butt]1 & roll !m r\nd a little rod ( truffle1 twice z ?ick z an ord9>y p5hold]4 ,tie ^! paupiettes1 once or twice r\nd1 ) cotton2 poa* !m v g5tly 9 fi% fumet & cool !m on ice4 ,take a bord]-m\ld1 ev5 if possible2 p\r !re9 a few tablespoonfuls ( melt$ fi% jelly1 & !n rock x ab\t on brok5 ice1 ) ! object ( ev5ly coat+ x ) a ?9 lay] ( ! jelly4 ,?is op]ation is te*nically call$ 8clo?+ ! m\ld40 ,decorate ! bottom ( ! m\ld z expla9$ above2 fix ! decorat+ p>ticles1 & cov] !m ) a lay] "o-half in* ?ick ( fi% jelly4 ,aft] hav+ prop]ly trimm$ ! ends ( ! paupiettes1 cut !m into r\ndels "o-half in* ?ick2 set ^! upright aga9/ ! sides ( ! m\ld1 keep+ !m close toge!r2 add a few drops ( melt$ jelly to fix ! r\ndels1 & z soon z ?is has set1 add a fur!r quantity1 suffici5t to completely cov] !m4 ,z soon z ?is jelly sets1 repeat ! op]ation ) ! paupiette r\ndels & ! jelly1 & d s aga9 & aga9 until ! m\ld is fill$4 ,= turn+ out ! aspic1 proce$ z direct$ above4 #iag--;,,bordure ,,de ,,filets ,,de ,,soles ,a ,l',,itali5ne ,l9e a bord]-m\ld ) jelly2 i4e41 coat its bottom & sides ) a ?9 lay] ( fi% jelly1 rock+ x ^u ice z already expla9$4 ,n[ fill x1 two-?irds full1 ) a g>ni% consi/+ ( a juli5ne ( cold1 poa*$ fillets ( sole1 a juli5ne ( truffles 7two oz4 p] two fillet$ soles71 & a juli5ne ( capsicum 7"o & "o-half oz4 p] two fillet$ soles74 ,fill up ! m\ld ) melt$ fi% jelly1 & leave ! latt] to set4 ,:5 ab\t to s]ve1 turn out ! m\ld ^u a little1 l[ cu%ion ( rice1 ly+ on a di%1 & set an ,italian salad 9 ! c5tre4 ,s]ve a ,mayonnaise sauce ) ?is di%4 #iah--;,,filets ,,de ,,soles ,,calypso ,flatt5 ! fillets1 & roll !m into paupiettes ar\nd little rods ( wood two-?irds in* ?ick4 ,lay ! paupiettes 9 a butt]$ sautpan1 ) _! jo9$ sides und]mo/1 & poa* !m 9 v cle> fi% fumet & lemon juice1 tak+ c>e to keep !m v :ite4 ,let !m cool1 & remove ! pieces ( wood1 :]eupon !y w h ! appe>ance ( r+s4 ,take z _m small tomatoes z !re are paupiettes2 cut !m 9 two at a po9t two-?irds ( _! height bel[ _! /em-end2 empty1 & peel !m4 ,set a paupiette1 upright1 9 ea* tomato2 fill ! c5tre ) crayfi% m\sse comb9$ ) crayfi%es' tails 9 dice2 lay a r\nd piece ( milt 7/amp$ out ) a cutt]1 poa*$1 & cold7 on ea*1 &1 f9ally1 ! %ell$ tail ( a crayfi% on ea* r\ndel ( milt4 ,arrange ! tomatoes 9 a circle r\nd a di%2 surr\nd !m ) little triangles ( :ite fi% jelly1 & g>ni% ! c5tre ( ! di% ) ! same fi% jelly1 *opp$4 #iai--;,,filets ,,de ,,soles ,,*>lotte ,fold ! fillets2 poa* !m 9 fi% fumet1 & let !m cool4 ,trim !m2 coat !m ) p9k *aud-froid sauce2 decorate ea* fillet by means ( a rosette ( *]vil leaves1 9 ! c5tre ( :i* re/s a bit ( lob/] coral1 & glaze !m ) fi% jelly4 ,set !m1 tail end upp]mo/1 aga9/ a m\sse ( milt ) horse-radi%1 m\ld$ 9 a n>r[ dome-m\ld1 :i* %\ld h be5 coat$ ) fi% jelly & bespr9kl$ ) *opp$ coral4 ,surr\nd ) a bord] ( regul>ly-cut jelly dice4 #ibj--;,,filets ,,de ,,soles ,a ,,la ,,moscovite ,prep>e 7#a7 "s paupiettes ( fillet$ sole1 9 r+s1 z expla9$ "u 8,filets de ,soles la ,calypso0 7,no4 #iah72 7#b7 z _m r\nd1 flut$ cases made f holl[$ cucumb] z !re are paupiettes4 ,! cucumb] cases %\ld be well blan*$ & m>9ad$ inside4 ,set ea* paupiette 9 a cucumb] case2 g>ni% _! c5tre ) cavi>e1 & arrange !m 9 a circle on a di%4 ,s5d a sauce ,russe to ! table1 sep>ately1 at ! same "t z ! di%4 #iba--;,,dom9os ,,de ,,filets ,,de ,,soles ,select "s f9e1 fle%y fillets2 slightly flatt5 !m2 poa* !m 9 a little ( ! cook+-liquor ( mu%rooms1 "s lemon juice & butt]1 & set !m to cool "u a light weight4 ,:5 ! fillets are cold1 trim !m & cut !m into regul> rectangles ! size ( dom9oes4 ,coat ! rectangles ) a maigre1 :ite1 *aud-froid sauce2 decorate !m 9 imitation ( dom9oes1 ) little spots ( truffle2 glaze !m ) cold1 melt$ fi% jelly1 & put !m aside4 ,p\nd ! trimm+s ( ! fi% toge!r ) _! weight ( cavi>e1 & rub ! :ole ?r\gh a f9e sieve4 ,add to ?is prep>ation half its weight ( highly-col\r$ jelly1 & leave x to set 9 a some:at deep & mod]ately-oil$ tray1 ! ?ickness ( ! prep>ation on ! tray be+ n great] ?an t ( a fillet ( sole4 ,:5 ! jelly is set1 cut x into rectangles exactly ! same size z ! prep>$ dom9oes1 & !n1 by means ( a little melt$1 cold jelly1 fix ! dom9oes ( sole to ! rectangles j prep>$4 ,put "s *opp$ jelly 9 ! c5tre ( ! di%1 & on ?is lay ! dom9oes 9 a muddl$ heap4 #ibb--;,,filets ,,de ,,soles ,,froids ,,dress,s ,,sur ,,m\sses ,:at ,i po9t$ out above1 ,i repeat "h = ! read]'s guidance--namely1 t fillets ( sole may be prep>$ aft] all ! recipes giv5 = tr\t 7,no4 #hac74 ,z ! fillets ( sole 9 ?is di% rema9 v conspicu\s1 x is advisable to keep !m v :ite 9 ! poa*+4 ,set !m to cool "u a light weight1 & decorate !m 9 a way t w be 9 keep+ ) ! m\sse on :i* !y are di%$4 ,?is m\sse is set on a special di%1 z already expla9$1 & ! decorat$ fillets are laid ^u x & cov]$ ) melt$ jelly4 ,= ! v>iation ( m\sses1 see ! table giv5 "u ,no4 #hae4 #ibc--,,turbot ,turbot is g5]ally s]v$ boil$1 accompani$ by fre%ly cook$1 fl\ry potatoes1 & ! cases are exceptional :51 cook$ 9 ?is way1 x is di%$ ) any o!r g>ni%4 ,all fi% sauces may be s]v$ ) turbot4 ,:51 = ! sake ( v>iety1 or 9 pursuance ( ! consum]'s wi%es1 turbot has to be brais$ or g>ni%$1 x is be/ to select a m$ium-siz$ fi%1 i4e41 "o weigh+ f eight to twelve lbs41 ?ick1 v fle%y1 & :ite4 ,unless expressly ord]$1 x is be/ to avoid surr\nd+ ! piece ) its g>ni%4 ,pref]ably1 s5d ! latt] to ! table 9 a sep>ate di%1 z also ! sauce4 ,by ?is means ! s]vice is exp$it$1 &1 m important /ill1 ! fi% is q hot :5 x rea*es ! table4 ,x is grant$ t ! sight ( a di% conta9+ a f9e1 ri*ly g>ni%$ & ta/efully arrang$ piece is flatt]+ to ! ho/1 b x w\ld be a pity t ! quality ( ! fi% %\ld !reby suff]1 m p>ticul>ly z ! g\rmet is n satisfi$ ) sightl9ess alone4 ,i expla9$ at ! beg9n+ ( ?is *apt]1 "u 8,boil$ ,fi%0 7,no4 #ggf & #ggi71 ! details relat+ to ?is me?od ( cook+1 especially ) reg>d to its application to turbot4 ,= ! brais+ & g>ni%+ ( turbot1 ! read] is begg$ to ref] to ! recipes conc]n$ ) *ick5-turbot4 ,^! recipes may be appli$ to turbot1 provid$ ! diff]5ce 9 ! size ( ! fi% be tak5 into acc\nt 9 ref]5ce to ! "t all[$ = brais+ & ! quantities ( ! g>ni%+ +r$i5ts4 #ibd--;,,cold ,,turbot ,:e!r :ole or slic$1 cold turbot makes an excell5t di%1 if ! fi% h n be5 cook$ too long be=eh&4 ,x w be f\nd t turbot1 especially :5 slic$1 t5ds to h>d51 crumple1 & lose its flav\r :ile cool+4 ,x is !re=e ( ! greate/ importance t ! fi% %\ld h j cool$ aft] cook+1 & t ! cook+-liquor %\ld h b>ely "t to set2 o!rwise ! evil effects ( cool+1 m5tion$ above1 w surely ensue4 ,:5 s]v$1 j cool$1 ) "o ( ! cold sauces suit$ to fi%1 turbot c vie 9 delicacy ev5 ) su* fi% z salmon or tr\t1 :i* are usually s]v$ cold4 #ibe--,,turbot9s 7,,*ick5-,,turbots7 ,turbot9s 7*ick5-turbots7 may rank among ! mo/ delicate & nice/ ( fi%4 ,_! v>y+ sizes all[ ( _! be+ s]v$ ei!r = ?ree1 f\r1 or t51 or twelve p2 !y are1 moreov]1 t5d] & :ite1 & !y l5d !mselves to q a va/ numb] ( cul9>y prep>ations4 ,!y may be s]v$ boil$1 l ! turbot2 grill$2 la ,meunire2 fri$2 au grat91 l ! soles2 or brais$1 l ! salmon & ! tr\t4 ,!y are mo/ (t5 s]v$ :ole1 g>ni%$ & ) sauce2 b1 9 ord] to simplify ! process1 !y may be fillet$1 ! fillets be+ poa*$ & di%$ ) a g>ni% & ! select$ sauce4 ,:atev] be ! me?od ( prep>+ ! *ick5-turbot1 :e!r x be boil$1 poa*$1 or brais$1 ! sp9e %\ld always be cut 9 "o or two places4 ,! ga% %\ld be j 9 ! middle ( ! back :]e ! fle% is ?icke/1 & ! fillets on ei!r side ( ! ga% %\ld be p>tly sep>at$ f ! bone4 ,! object ( ?is measure is to prev5t de=mation dur+ ! cook+ process &1 also1 to precipitate ! latt]4 #ibf--,,turbot9 ,a ,l',,amiral ,ga% ! back ( ! fi%1 & p>tly sep>ate ! "u fillets f ! bones4 ,lay x on a grill1 & moi/51 suffici5tly to cov] x1 ) previ\sly-cook$ c\rt-b\illon ) ,saut]ne w9e4 ,z soon z ! c\rt-b\illon boils1 all[ ! fi% to cook t5 or twelve m9utes = e two lbs4 ( its weight4 ,?is done1 dra9 x2 di% x1 & coat x twice ) melt$1 r$ butt]4 ,n[ surr\nd x ) ! foll[+ g>ni%1 :i* %\ld be 9 proportion to ! size ( ! fi%1 viz41 little heaps ( l>ge mussels & oy/]s1 prep>$ la ,vill]oy1 & fri$ at ! "t ( di%+2 small patties ( crayfi% tails2 l>ge mu%room-heads groov$ & cook$1 & slices ( truffle4 ,s]ve1 sep>ately1 7#a7 a timbale ( potatoes l'anglaise2 7#b7 ,norm&e sauce1 comb9$ ) "o-six? p9t ( r$uc$ c\rt-b\illon p] qu>t ( sauce1 f9i%$ ) crayfi% butt] & season$ ) cay5ne4 #ibg--,,turbot9 ,a ,l',,&al\se ,cut x 9 ! region ( ! back2 season x1 & lay x 9 a deep e>!nw>e di% ( conv5i5t size1 lib]ally butt]$4 ,9 ! case ( a *ick5-turbot weigh+ two & "o-half lbs41 moi/5 ) "o-?ird p9t ( :ite w9e & "o-qu>t] p9t ( fi% fumet4 ,f9ely m9ce two m$ium-siz$ onions1 & toss !m 9 butt] until !y h acquir$ a yell[ col\r4 ,peel1 press & m9ce ?ree tomatoes1 & add !reto ?ree l>ge1 raw1 slic$ mu%rooms4 ,cut two mild capsicums into /rips4 ,spread ! onion on ! *ick5-turbot2 put ! tomatoes & ! slic$ mu%rooms on top1 & ^u ^! arrange ! grill$ /rips ( mild capsicum4 ,bespr9kle mod]ately ) rasp+s2 lay "o oz4 ( butt]1 cut into small pieces1 on ! top1 & set to cook g5tly 9 ! ov54 ,all[ ?irty m9utes = ! cook+4 ,by r$uc+ ! moi/5+-liquor1 :i* has p]=ce absorb$ "s ( ! gelat9\s prop]ties ( ! fi%1 ! leason =ms ( itself4 #ibh--,,turbot9 ,,bonne ,,femme ,= a *ick5-turbot weigh+ f two to two & "o-half lbs4 spr9kle on ! bottom ( a butt]$ tray "o dess]tspoonful ( *opp$ %allots1 "o p9* ( concass$ p>sley1 & ?ree oz4 ( m9c$ mu%rooms4 ,cut ! *ick5-turbot 9 ! back1 & p>tly sep>ate ! fillets f ! bone2 lay x on ! tray1 & moi/5 ) "o-?ird p9t ( :ite w9e & "o-?ird p9t ( fi% fumet4 ,cook g5tly 9 ! ov51 & ba/e frequ5tly ! :ile4 ,:5 ! *ick5-turbot is cook$1 di% x & keep x hot4 ,p\r ! cook+-liquor into a sautpan2 r$uce x to half1 & add ?ree tablespoonfuls ( fi% vel\t & ?ree oz4 ( butt]4 ,cov] ! fi% ) ?is sauce & ! g>ni%1 & glaze quickly4 #ibi--,,turbot9 ,,commodore ,poa* ! *ick5-turbot 9 salt$ wat]4 ,prep>e ! foll[+ g>ni% p] "o p]son3--,?ree potato balls cut to ! size ( hazel-nuts & cook$ l'anglaise2 "o m$ium-siz$1 truss$ crayfi%2 "o qu5elle ( fi%2 "o small lob/] croquette2 & "o oy/] prep>$ la ,vill]oy4 ,all ^! products %\ld be treat$ accord+ to _! nature1 & j 9 "t to be ready = ! di%+ up4 ,a few mom5ts be=e s]v+1 dra9 ! turbot2 di% x1 & surr\nd x ) ! g>ni% detail$ above1 arrang$ 9 alt]nate heaps4 ,s]ve a ,norm&e sauce1 f9i%$ ) an*ovy butt]1 sep>ately4 #icj--,,turbot9 ,,daumont ,proce$ exactly z direct$ "u 8,sole ,daumont0 7,no4 #hbc71 tak+ into acc\nt ! size ( ! fi%1 & increas+ ! sauce & ! g>ni%+ +r$i5ts accord+ly4 #ica--,,turbot9 ,,f]mi,,re ,spr9kle on ! bottom ( a butt]$ tray two m9c$ %allots1 a few r\ndels ( c>rot & onion1 "s p>sley /alks1 ?yme1 & bay4 ,lay ! *ick5-turbot on ^! aromatics1 & season mod]ately4 ,= a fi% weigh+ two lbs4 moi/5 ) two-?irds p9t ( excell5t r$ w9e2 add "o-half oz4 ( butt]1 cut into small pieces1 & poa* g5tly1 tak+ c>e to ba/e frequ5tly4 ,meantime toss ?ree oz4 ( m9c$ mu%rooms 9 ?ree oz4 ( butt]4 ,:5 ! turbot is ready1 dra9 x2 di% x2 surr\nd x ) ! toss$ mu%rooms1 & keep x hot4 ,/ra9 ! cook+-liquor into a vegetable-pan1 & r$uce x to half4 ,?ick5 x ) a piece ( mani$ butt] ! size ( a walnut2 add ?ree oz4 ( butt]2 p\r ?is sauce ov] ! *ick5-turbot & its g>ni%1 & set to glaze quickly4 #icb--,,turbot9 ,a ,,la ,,mode ,,de ,,holl&e ,poa* ! *ick5-turbot 9 salt$ wat]4 ,dra9 x1 di% x1 & ^u x lay a lob/] cook$ 9 c\rt-b\illon4 ,! %ell ( ! lob/] %\ld h be5 op5$ along ! top ( ! tail1 & ! meat ( ! tail %\ld h be5 quickly slic$ & return$ to its place4 ,s5d to ! table at ! same "t 7#a7 a timbale ( fl\ry potatoes1 fre%ly cook$ l'anglaise2 7#b7 a sauceboat conta9+ egg sauce ) melt$ butt] 7,no4 #aag74 #icc--,,turbot9 ,,mirabeau ,poa* ! fi% 9 c\rt-b\illon ) ,saut]ne w9e1 z direct$ "u 8,turbot9 l',amiral0 7,no4 #ibf74 ,dra9 x2 di% x1 & coat x 9 alt]nate b&s ) :ite w9e & ,g5evoise sauces4 ,along ! l9es =m$ by ! meet+ ( ! sauces lay ?9 /rips ( an*ovy fillets plac$ end to end4 ,decorate ! b&s ( :ite sauce ) slices ( truffle1 & ! b&s ( br[n sauce ) blan*$ t>ragon leaves4 #icd--,,turbot9 ,,p>isi5ne ,poa* ! fi% 9 c\rt-b\illon ) ,saut]ne w9e4 ,dra9 x1 di% x1 & r\nd x arrange a bord] compos$ ( alt]nate slices ( truffles & mu%rooms4 ,coat ! fi% ) :ite-w9e sauce1 & surr\nd x ) truss$ crayfi% cook$ 9 c\rt-b\illon4 ,n4,b4--,= fi% la ,p>isi5ne1 ! g>ni% ( slic$ truffles & mu%rooms may be set on ! di%1 ei!r conspicu\sly or ! rev]se2 i4e41 x may be laid r\nd ! fi% & cov]$ by ! sauce1 or arrang$ 9 ! =m ( an oval on ! fi% aft] ! latt] has be5 sauc$4 ,9 ei!r case ! slices ( truffles & mu%rooms %\ld be laid alt]nately4 #ice--,,turbot9 ,r,,g5ce ,poa* ! *ick5-turbot 9 a suffici5t quantity ( previ\sly-prep>$ c\rt-b\illon ) ,*ablis w9e4 ,= a fi% weigh+ ?ree lbs4 7en\gh = t5 p71 prep>e ! foll[+ g>ni%3--,tw5ty small spoon-m\ld$ qu5elles ( :it+ =cemeat ) crayfi% butt]2 t5 poa*$ oy/]s 7cle>$ ( _! be>ds72 t5 small mu%room-heads 7v :ite72 t5 truffles 9 ! %ape ( olives1 & t5 poa*$ slices ( milt4 ,dra9 ! *ick5-turbot j be=e di%+ x1 & slip x on to a di%4 ,surr\nd x ) ! g>ni% detail$ above1 arrang$ 9 alt]nate heaps1 & s]ve a ,norm&e sauce1 f9i%$ ) two tablespoonfuls ( truffle ess5ce p] p9t1 sep>ately4 #icf--,,turbot9 ,,s\ffl ,a ,,la ,,reyni,,re ,lay ! *ick5-turbot on its belly1 & make two ga%es 9 its back1 on ei!r side ( ! sp9e1 f ! head to ! tail4 ,completely sep>ate ! fillets f ! bones2 cut ! sp9e at bo? ends2 c>efully raise x f ! und]ly+1 v5tral fillets1 & entirely remove x4 ,season ! inside ( ! fi%1 & g>ni% x ) en\gh fi% m\ssel9e =cemeat to give x a r\nd$ appe>ance4 ,close 9 ! =cemeat by draw+ ! two sep>at$ fillets ov] x2 turn ! piece ov]1 & lay x on a well-butt]$1 deep1 oval di%1 ! size ( :i* %\ld be 9 proportion to t ( ! *ick5-turbot4 ,poa* x g5tly1 almo/ dry1 ) lid on1 9 fi% fumet & ! cook+-liquor ( mu%rooms mix$1 i4e41 two-?irds p9t ( ! "o & "o-?ird p9t ( ! o!r4 ,?is done1 di% x c>efully1 & lay a r[ ( groov$ & :ite mu%room-heads d[n ! c5tre ( x4 ,on ei!r side put "s v :ite1 poa*$ milt1 alt]nat+ ! latt] ) :ole an*ovy fillets1 9 su* wise z to =m an oval enfram+ ! r[ ( mu%rooms4 ,s5d to ! table1 sep>ately1 a sauce compos$ ( ,s\bise cullis & :ite-w9e sauce1 9 ! proportion ( "o-?ird & two-?irds respectively1 comb9$ ) ! r$uc$ cook+-liquor ( ! *ick5-turbot4 #icg--,,turbot9 ,,feuillant9e ,/uff ! *ick5-turbot aft] ! me?od describ$ 9 ! prec$+ recipe1 b sub/itute lob/] m\ssel9e =cemeat = t m5tion$ above4 ,poa* z direct$ above1 & di%4 ,coat ! fi% ) lob/] butt]1 made z r$ z possible1 f ! c>cass ( ! lob/] ^: meat has be5 us$ = ! =cemeat4 ,f head to tail & d[n ! c5tre ( ! fi% lay a r[ ( f9e slices ( truffle1 lett+ !m ov]lap ea* o!r slightly4 ,frame ! r[ ( truffle ) two l9es ( v :ite1 poa*$ oy/]s1 s plac$ z to =m a regul> oval4 ,s5d to ! table1 sep>ately1 a f9e ,b*amel sauce season$ ) cay5ne4 #ich--;,,cold ,,*ick5-,,turbot ,my rem>ks relative to cold turbot apply "h ) ev5 great] =ce1 = *ick5-turbots are p>ticul>ly well suit$ to cold di%+4 ,! *ick5-turbots to be s]v$ cold %\ld n be too small2 ! be/ = ! purpose w\ld be ^? weigh+ f\r lbs4 or m4 ,9 dismiss+ ! subject ,i c b recomm5d cold *ick5-turbot z a di% admitt+ ( ! mo/ ta/eful arrangem5t & decoration4 ,,lob/] 7,,hom>d7 ,:]eas ! ord9>y lob/] is a v fav\rite di% ) ,engli% g\rmets1 ! sp9y k9d has sc>cely any vogue4 ,?is is no d\bt acc\nt$ = by ! fact t ! =m] is n only v pl5tiful1 b also ( excell5t quality1 :ile ! latt] is comp>atively sc>ce4 #ici--;,,hom>d ,a ,l',,am,,rica9e ,! fir/ ess5tial condition is t ! lob/] %\ld be alive4 ,sev] & slightly cru% ! claws1 ) ! view ( )draw+ _! meat aft] cook+2 cut ! tail into sections2 split ! c>apace 9 two l5g?wise1 & remove ! que5 7a little bag ne> ! head conta9+ "s gravel74 ,put aside1 on a plate1 ! inte/9es & ! coral1 :i* w be us$ 9 ! f9i%+ ( ! sauce1 & season ! pieces ( lob/] ) salt & pepp]4 ,put ^! pieces into a sautpan conta9+ "o-six? p9t ( oil & "o oz4 ( butt]1 bo? v hot4 ,fry !m ov] an op5 fire until ! meat has /iff5$ well & ! c>apace is ( a f9e r$ col\r4 ,!n remove all grease by tilt+ ! sautpan on its side ) its lid on2 spr9kle ! pieces ( lob/] ) two *opp$ %allots & "o cru%$ clove ( g>lic2 add "o-?ird p9t ( :ite w9e1 "o-qu>t] p9t ( fi% fumet1 a small glassful ( burnt br&y1 "o tablespoonful ( melt$ meat-glaze1 ?ree small1 fre%1 press$1 & *opp$ tomatoes 7or1 fail+ fre% tomatoes1 two tablespoonfuls ( tomato pure71 a p9* ( concass$ p>sley1 & a v little cay5ne4 ,cov] ! sautpan1 & set to cook 9 ! ov5 = eighte5 or tw5ty m9utes4 ,?is done1 transf] ! pieces ( lob/] to a di%2 )draw ! meat f ! section ( ! tail & ! claws1 & put !m 9 a timbale2 set upright !reon ! two halves ( ! c>apace1 & let !m lie aga9/ ea* o!r4 ,keep ! :ole hot4 ,n[ r$uce ! cook+-sauce ( ! lob/] to "o-?ird p9t2 add !reto ! inte/9es & ! *opp$ coral1 toge!r ) a piece ( butt] ! size ( a walnut2 set to cook = a mom5t1 & pass ?r\gh a /ra9]4 ,put ?is cullis into a vegetable-pan2 heat x )\t lett+ x boil1 & add1 away f ! fire1 ?ree oz4 ( butt] cut into small pieces4 ,p\r ?is sauce ov] ! pieces ( lob/] :i* h be5 kept hot1 & spr9kle ! :ole ) a p9* ( concass$ & scald$ p>sley4 #idj--;,,hom>d ,a ,,la ,,bordelaise ,section ! live lob/] z direct$ above4 ,/iff5 ! meat & col\r ! c>apace 9 a sautpan ) two oz4 ( cl>ifi$ butt]4 ,:5 ! meat is q /iff & ! c>apace is r$1 p\r away two-?irds ( ! butt]4 ,!n add two tablespoonfuls ( *opp$ %allots1 a cru%$ piece ( g>lic ! size ( a pea1 "o-six? p9t ( :ite w9e1 ?ree tablespoonfuls ( burnt br&y1 & r$uce ! :ole to half4 ,complete ) "o-half p9t ( fi% fumet1 "o-?ird p9t ( maigre ,espagnole1 "o-qu>t] p9t ( tomato sauce1 "o small faggot1 "o p9* ( salt1 & a v little cay5ne4 ,put ! lid on1 & set to cook = "o-qu>t] h\r4 ,take ! meat f ! sections ( ! tail & ! claws1 z 9 ! case ( ! prep>ation l'amrica9e2 put ^! into a small sautpan1 & keep !m hot4 ,add ! inte/9es & ! *opp$ coral1 r$uce ! sauce to "o-?ird p9t2 pass x ?r\gh a /ra9]1 & p\r x ov] ! pieces ( lob/]4 ,heat ! :ole )\t boil+2 add a few drops ( lemon juice1 two & "o-half oz4 ( butt] cut into small pieces1 & "o-half tablespoonful ( *opp$ *]vil & t>ragon1 & /ir ov] ! /ove ) ! view ( ?or\ghly mix+ ! :ole4 ,di% z direct$ 9 ! prec$+ recipe4 #ida--;,,hom>d ,,b\illi ,a ,,la ,,holl&aise ,cook ! lob/] 9 a c\rt-b\illon 7,no4 #afc71 all[+ tw5ty m9utes = a specim5 weigh+ two lbs4 ,z soon z ! lob/] is cook$1 dra9 x2 split x 9 two l5g?wise )\t completely sev]+ ! two halves2 lay x on a long di% cov]$ ) a napk91 & surr\nd x ) v gre51 curl$-leaf p>sley4 ,s]ve ) x1 at ! same "t1 a timbale ( fl\ry potatoes fre%ly cook$ l'anglaise1 & a sauceboat ( melt$ butt]4 #idb--;,,hom>d ,a ,,la ,,bro*e ,select a lob/] t seems full ( life1 &1 aft] kill+ x1 fix x on ! spit4 ,put into ! dripp+-pan six oz4 ( butt]1 "o-half bottle ( *ampagne1 salt1 & pepp]corns4 ,9 ord] to cook x to p]fection1 frequ5tly ba/e x ) ?is mixture1 & all[ "o h\r be=e a r$ fire = a specim5 weigh+ ?ree lbs4 ,x may be di%$ ) two accompanim5ts3-- #a4 ,a hot ravigote sauce comb9$ ) ! gravy ( ! lob/]1 f :i* all grease has be5 remov$4 #b4 ,/ra9 ! cont5ts ( ! dripp+-pan 7cle>$ ( all grease7 ?r\gh a f9e sieve2 r$uce x by a qu>t] ov] a brisk fire2 add ?ree tablespoonfuls ( meat-glaze1 two tablespoonfuls ( ,worce/]%ire sauce1 & a little *opp$ p>sley1 & f9i% ?is sauce ) ?ree oz4 ( butt] & a few drops ( lemon juice4 #idc--;,,hom>d ,,c>d9al ,plunge ! live lob/] into boil+ c\rt-b\illon1 & cook x aft] ! mann] direct$ "u 8,hom>d la ,holl&aise0 7,no4 #ida74 ,! mom5t x is cook$1 cut x 9 two l5g?wise2 )draw ! meat f ! tail1 slice x1 & keep x hot 9 a little ,c>d9al sauce4 ,disconnect ! claws2 op5 !m sideways1 & )draw all _! meat )\t break+ !m4 ,cut ! )drawn meat into dice1 z also ! creamy p>ts f ! c>apace1 & add !reto _! weight ( cook$ mu%rooms & half t quantity ( truffles--bo? ( :i* products %\ld also be 9 dice4 ,?ick5 ?is salpicon ) a few tablespoonfuls ( lob/] sauce1 & spread x 9 ev5 lay]s on ! bottom ( ea* half-c>apace4 ,res]ve1 h[ev]1 two tablespoonfuls ( x = g>ni%+ ! empti$ claws4 ,^u ! salpicon lay ! slices ( lob/]1 kept hot1 alt]nat+ ^! ) f9e slices ( truffles4 ,set ! two half-c>apaces1 ?us g>ni%$1 on a di%1 & w$ge !m upright by means ( ! two claws4 ,coat ! slices & ! claws ) ,c>d9al sauce2 spr9kle ) grat$ *eese & melt$ butt]2 set to glaze quickly 9 a fi]ce ov5 or at ! salam&]1 & s]ve in/antly4 #idd--;,,hom>d ,,cl>5ce ,cook ! lob/] 9 c\rt-b\illon1 & dra9 x z soon z x is done4 ,:5 x is only lukew>m1 split x op5 l5g?wise2 take ! meat f ! tail2 slice x1 & keep x hot 9 a vegetable-pan ) a few drops ( fi% fumet or ! cook+-liquor ( mu%rooms4 ,remove ! rema9s ( meat & ! creamy p>ts f ! c>apace2 p\nd ! two =m] toge!r ) two tablespoonfuls ( cream2 /ra9 ?r\gh a f9e sieve1 & add to ! result+ cullis "o-half p9t ( ,b*amel sauce ) curry4 ,g>ni% ! two half-c>apaces1 two-?irds full1 ) rice l',indi5ne2 set ! slices ( lob/] on ?is rice1 int]calat+ !m ) slices ( truffle2 coat ?9ly ) ! prep>$ ,b*amel sauce1 & set ! two g>ni%$ & sauc$ half-c>apaces on a long1 hot di%4 ,s5d to ! table1 at ! same "t1 a sauceboat conta9+ ,b*amel ) curry4 #ide--;,,hom>d ,a ,,la ,,cr,,me ,proce$ z = 8,hom>d la ,new-burg cru0 7,no4 #idh71 b swill ) br&y only1 & add1 imm$iately1 f\r oz4 ( fre%1 peel$ truffles cut into slices4 ,moi/51 almo/ suffici5tly to cov]1 ) v fre%1 ?9 cream2 season ) salt & cay5ne1 & cook ! lob/]4 ,!n take ! meat f ! c>apaces1 & put x into a timbale2 r$uce ! cream to "o-?ird p9t1 & mix !re) ?ree tablespoonfuls ( melt$1 :ite meat-glaze & a few drops ( lemon juice4 ,/ra9 ?is sauce ?r\gh musl91 & p\r x ov] ! pieces ( lob/]4 #idf--;,,hom>d ,,grill ,= ?is purpose1 ! lob/] may be tak5 raw1 b x is bett]1 fir/1 to h x ?ree-p>ts cook$ 9 c\rt-b\illon4 ,n[ split x into two l5g?wise2 spr9kle x ) melt$ butt]1 & set x on ! grill = its cook+ to be complet$4 ,treat$ ?us1 ! meat ( ! lob/] does n h>d5 z :5 x is grill$ raw4 ,di% ! grill$ lob/] on a napk9 or on a dra9]1 aft] hav+ brok5 ! %ell ( ! claws 9 ord] to facilitate ! )drawal ( ! meat1 & surr\nd ) curl$-leaf p>sley4 ,s]ve a 8,devill$ sauce ,esc(fi]10 or any o!r sauce suit$ to grill$ fi%1 ) ! lob/]1 b rememb] t ! fir/-nam$ sauce is ! fitte/ t c\ld be f\nd = ?is p>ticul> di%4 #idg--;,,hom>d ,a ,,la ,,mornay1 o!rwise ,,au ,,grat9 ,proce$ 9 all po9ts z direct$ "u 8,hom>d ,c>d9al0 7,no4 #idc71 b sub/itute ,mornay sauce = ,c>d9al4 ,hom>d la ,new-burg ,?is di% may be prep>$ 9 two ways--) raw lob/] & ) ! latt] cook$ "s "t be=eh&4 ,! second way is ! m correct1 b ! fir/1 :i* is less tr\blesome to prep>e1 is m suit$ to ! "w ( l>ge e/abli%m5ts4 #idh--;,,hom>d ,a ,,la ,,new-,,burg 7) raw lob/]7 ,cut up ! live lob/]1 & fry x 9 oil & butt] z expla9$ "u 8,hom>d l',amrica9e40 ,:5 ! pieces ( lob/] are /iff5$ & col\r$1 cle> !m ( all grease2 swill ! sautpan ) "o tablespoonful ( burnt br&y & "o-half p9t ( ,m>sala4 ,r$uce by a ?ird2 season1 & add two-?irds p9t ( cream & "o-six? p9t ( fi% fumet4 ,cov] & set to cook = fifte5 m9utes4 ,take out ! pieces ( lob/]2 )draw ! meat !refrom1 & keep x hot 9 a cov]$ timbale4 ,?ick5 ! sauce ) ! res]v$ inte/9es & coral ( ! lob/]1 :i* %\ld be *opp$ 9 comb9ation ) "o oz4 ( butt]4 ,set to boil a second "t2 rub ! sauce ?r\gh tammy1 & p\r x ov] ! pieces ( lob/]4 #idi--;,,hom>d ,a ,,la ,,new-,,burg 7) ! lob/] cook$7 ,cook ! lob/] 9 c\rt-b\illon4 ,remove ! %ell f ! tail2 take ! meat !refrom1 & cut x into regul> slices4 ,lay ^! slices 9 a lib]ally-butt]$ sautpan1 season /rongly1 & heat ! slices on bo? sides until ! outside membrane acquires a f9e r$ col\r4 ,moi/5 ) en\gh ,madeira to almo/ cov] ! slices1 & r$uce ! moi/5+ almo/ entirely4 ,:5 di%+ up1 p\r a leason1 compos$ ( "o & "o-qu>t] p9ts ( cream & two egg-yolks1 ov] ! slices4 ,/ir g5tly on ! side ( ! fire until ! ?ick5+ has be5 effect$ by ! cook+ ( ! egg-yolks1 & s]ve 9 a lukew>m timbale4 #iej--;,,hom>d ,a ,,la ,,pale/9e ,cut up ! live lob/] & toss x 9 butt] ) a mirepoix prep>$ 9 advance1 z = crayfi% int5d$ = potage bisque4 ,moi/5 ) two-?irds p9t ( :ite w9e1 "o p9t ( fi% fumet1 & ?ree tablespoonfuls ( burnt br&y4 ,cov] & cook = fifte5 m9utes4 ,n[ deta* ! sections ( ! tail & ! claws2 )draw ! meat f !m1 & keep !m hot 9 a small cov]$ saucepan ) a little butt]4 ,p\nd ! c>apace & rema9s ( ! lob/] 9 a mort>2 fry !m 9 f\r tablespoonfuls ( v hot oil1 & add !reto an ord9>y mirepoix1 cut v f9e4 ,moi/5 ) ! cook+-liquor ( ! lob/]1 & set to cook = "o-qu>t] h\r4 ,/ra9 ?r\gh musl92 leave to /& = five m9utes1 t ! oil may rise to ! surface1 & !n completely remove x4 ,r$uce ?is liquid to "o-qu>t] p9t2 ?ick5 x ) ! res]v$ creamy p>ts ( ! lob/]1 rubb$ ?r\gh tammy1 & two tablespoonfuls ( fi% vel\t1 & f9i% ?is sauce ) two & "o-half oz4 ( curry butt]4 ,arrange a bord] ( pilaff rice 7,no4 #bbee7 on ! di% int5d$ = ! lob/]2 set ! pieces ( lob/]1 kept hot1 9 ! c5tre1 & coat ^! ) a few tablespoonfuls ( curry sauce4 ,s]ve ! rema9d] ( ! sauce sep>ately4 #iea--,,m\ssel9es ,,de ,,hom>d ,9 ! matt] ( cru/aceans1 ! t]m m\sse /&s1 z a rule1 = a cold prep>ation1 :]eas ! t]m m\ssel9e is only appli$ to w>m di%es4 ,! special m\ssel9es or qu5elles ( lob/] are made ) a m\ssel9e =cemeat1 ! recipe = :i* ,i gave "u ,no4 #aie4 ,?is =cemeat is prep>$ ) ! raw meat ( ! lob/]4 ,z ) ! o!r cru/aceans1 _! meat produces =cemeat :i* is some:at too flimsy to be spoon-m\ld$1 & x is pref]able to poa* x 9 special well-butt]$ qu5elle- or d>iole-m\lds4 ,m\ssel9es are poa*$ "u cov] 9 a mod]ate ov54 ,all ! g>ni%es & sauces giv5 9 respect ( salmon m\ssel9es may be appli$ "h4 ,! read] w !re=e ref] to3-- ,m\ssel9es de ,saumon ,alex&ra 7,no4 #gih74 ,m\ssel9es de ,saumon la ,tosca 7,no4 #gii74 #ieb--,,s\ffl,s ,,de ,,hom>d ,= lob/] s\ffls ! same =cemeat is us$ z = ! m\ssel9es2 b1 unlike ! latt]1 x is poa*$ 9 ! half-c>apaces ( ! lob/]1 ! meat ( :i* has s]v$ 9 its prep>ation4 ,! proc$ure is z foll[s3--,fir/ cook ! two half-c>apaces c>efully1 t !y may n lose _! %ape 9 ! process4 ,aft] hav+ dra9$ & dri$ !m1 fill !m ) m\ssel9e =cemeat & surr\nd !m ) /rong1 butt]$ pap]1 :i* %\ld be ti$ on ) /r+1 & %\ld ov]rea* ! edges ( ! c>apaces by "o in*4 ,! object ( ?is measure is to prev5t ! =cemeat f spill+ dur+ ! poa*+4 ,lay ! two g>ni%$ c>apaces on a tray conta9+ j en\gh boil+ wat] to moi/5 its :ole surface4 ,put ! tray 9 a mod]ate ov5 or 9 a /eam]1 & all[ f fifte5 to tw5ty m9utes = ! s\ffl to poa*4 ,?is done1 c>efully dra9 ! two c>apaces2 remove ! pap] hold+ 9 ! =cemeat2 di% !m on a napk91 & surr\nd !m ) bun*es ( v gre51 curl$-leaf p>sley4 ,s]ve sep>ately a sauce 9 keep+ ) ! prep>ation2 i4e41 a ,norm&e1 a ,:ite-w9e1 a ,diplomate1 or a ,b*amel f9i%$ ) lob/] butt]1 c4 ,n4,b4--,! above con/itutes ! model-recipe ( lob/] s\ffl1 & ,i ne$ sc>cely po9t out t ! latt] may be v>i$ almo/ indef9itely 9 accordance ) ! fancy ( ! cook & ! ta/e ( ! consum]4 ,?us ! =cemeat may be g>ni%$ ) truffles 9 dice1 slices ( lob/]1 milt1 or poa*$ oy/]s1 c41 :i* g>ni%es may also be laid on ! s\ffl :5 x is f9i%$4 ,i !re=e leave to ! op]ator1 :o %\ld n[ see 8 way q cle>ly1 ! task ( imag9+ ! v>i\s possible comb9ations1 a description ( :i* w\ld b unnecess>ily delay ! progress ( ?is "w4 #iec--;,,cold ,,lob/] ,,) ,,v>i\s ,,sauces ,cook ! lob/] 9 c\rt-b\illon1 & let x cool 9 ! latt]4 ,dra9 x1 sev] ! claws1 & break !m op5 9 ord] to )draw _! meat4 ,split ! lob/] into two l5g?wise1 remove ! inte/9es & ! que51 & di% x on a napk94 ,lay ! claws on ei!r side ( x1 & surr\nd x ei!r ) curl$-leaf p>sley or ) a few he>ts ( lettuce4 ,s5d to ! table sep>ately "o ( ! d]ivative sauces ( ! ,mayonnaise 7,nos4 #abb to #acb74 #ied--;,,aspic ,,de ,,hom>d ,"u 8,aspic de filets de soles0 7,no4 #iae71 ,i po9t$ out ! prep>atory pr9ciples ( an aspic2 9 ?is case1 !re=e1 ,i %all only ref] to ! v>i\s details v cursorily4 ,let a ?9 coat+ ( :ite fi% jelly set on ! bottom ( an aspic-m\ld incru/$ 9 ice4 ,! read] is rem9d$ ( ! great c>e t mu/ be obs]v$ 9 ! prep>ation ( an aspic jelly1 t ! latt] be limpid1 succul5t1 & j suffici5tly firm n to break :5 )drawn f ! m\ld4 ,decorate ! bottom ( ! m\ld ) bits ( truffle1 poa*$ :ite ( egg1 lob/] coral1 cap]s1 & t>ragon leaves4 ,! decorative design _c be describ$2 x mu/ be left to ! ta/e & fancy ( ! op]ator2 all ,i c urge is t x be z regul> & symmetrical z possible4 ,fix ! decoration by means ( a few drops ( jelly2 !n cov] ! :ole ) a ?ickness ( "o in* ( ! same jelly1 & leave ! latt] to set4 ,^u ?is lay] ( jelly arrange r[s ( ?9 slices ( lob/] meat & slices ( truffles plac$ alt]nately & slightly ov]lapp+4 ,n[ add en\gh jelly to cov] ^! slices1 & cont9ue fill+ up ! m\ld ) v>y+ lay]s consi/+ respectively ( jelly 7"o in* ?ick7 & ! slices above describ$4 ,:5 ab\t to s]ve1 dip ! m\ld 9 hot wat]2 dry x1 & turn out ! aspic ^u a di% cov]$ ) a napk94 #iee--;,c,,telettes ,,de ,,hom>d ,,arkangel ,prep>e a salpicon ( lob/] meat 9 dice comb9$ ) its weight ( cavi>e1 ! :ole quantity be+ 9 proportion to ! numb] ( ctelettes requir$4 ,?ick5 ! salpicon ) an equal quantity ( lob/] m\sse 7,no4 #ief71 & at once g>ni% "s mod]ately oil$ cutlet-m\lds ) ! prep>ation4 ,z soon z ! latt] has set1 turn out ! cutlets2 coat !m ) a fi% *aud-froid sauce1 f9i%$ ) lob/] butt]2 & deck ea* ) a f9e1 groov$ slice ( truffle4 ,glaze !m ) cold melt$ jelly1 & keep !m 9 ! cool until requir$ to be s]v$4 ,arrange !m 9 a circle on a r\nd di%2 g>ni% ! c5tre ) *opp$ :ite jelly1 & s]ve a ,russian salad sep>ately4 #ief--,,m\sse ,,de ,,hom>d ,cook ! lob/] 9 a few tablespoonfuls ( previ\sly-prep>$ f9e mirepoix1 "o half-bottle ( :ite w9e1 & a small glass ( burnt br&y4 ,leave to cool 9 ! cook+-liquor4 ,n[ split ! lob/] 9 two1 ) ! view ( )draw+ its meat4 ,f9ely p\nd ! latt] :ile add+ !reto1 little by little1 "o-?ird p9t ( cold fi% vel\t p] lb4 ( meat4 ,rub ?r\gh a sieve2 put ! result+ pure 9 a vegetable-pan ly+ on ice1 & /ir = a few m9utes4 ,?is done1 add a little good fi% jelly1 melt$ & cold1 & "o-?ird p9t ( b>ely-:ipp$ cream4 ,ta/e2 rectify ! season+1 & w>m x slightly ) cay5ne4 #ieg--,,m\sse ,,de ,,hom>d ,,m\l,e ,:5 ! m\sse is int5d$ = m\ld+1 x is well to decorate & 8clo!0 ! m\ld ) fi% jelly "s "t 9 advance4 ,i h already expla9$ t to 8clo!0 a m\ld ) jelly1 all t is ne$$ is to p\r !re9 a few tablespoonfuls ( melt$ jelly1 & !n to rock ! ut5sil on ice4 ,by ?is means a ?9 ev5 coat+ sets on ! bottom & sides ( ! m\ld1 :i*1 :5 ! m\ld+ is turn$ out1 swa!s ! latt] 9 a transp>5t film4 ,?is 8clo?+0 ( jelly may be made m or less ?ick1 accord+ to ! requirem5ts1 by simply us+ m or less jelly1 & by proportionately l5g!n+ or %ort5+ ! "t = rock+ ! m\ld4 ,:5 ! m\ld is clo!d1 decorate ! sides ) l>ge slices ( v black truffle dipp$ 9 melt$ jelly1 t !y may /ick4 ,?is done1 fill ! receptacle ) ! prep>$ m\sse 7see ! prec$+ recipe71 & leave to set 9 ! cool4 ,= ! turn+ out ( ! m\ld & ! di%+ ( ! m\ld+1 proce$ z = ! aspic4 #ieh--,,petites ,,m\sses ,,de ,,hom>d ,= ^! small m\sses1 use little cassolettes or silv] timbales4 ,fir/ let a ?9 lay] ( jelly 7"o or two tablespoonfuls1 accord+ to _! size7 set on ! bottom ( ea* ut5sil1 & !n surr\nd ! latt] ) b&s ( :ite pap]1 ! ends ( :i* %\ld be /uck toge!r1 & %\ld rea* "o in* above ! brims ( ! cassolettes4 ,! prep>ation ( m\sse may n[ be plac$ 9 ! cassolettes 9 a suffici5t quantity to ov]fl[ ! brims1 s t1 :5 ! pap] is remov$1 _! appe>ance is t ( small s\ffls4 ,:5 ! cassolettes h be5 g>ni%$1 put !m aside on ice or 9 a refrig]ator until !y are s]v$4 #iei--;,,hom>d ,a ,,la ,,grammont ,split ! lob/] op5 l5g?wise d[n ! middle4 ,)draw ! meat f ! tail2 trim x1 & cut x into regul> collops4 ,coat ! latt] aga9 & aga9 ) aspic jelly1 t !y may be well cov]$ ) x2 decorate ea* ) a slice ( truffle1 & glaze x ) ! same aspic4 ,also coat ) jelly z _m v :ite poa*$ & dri$ oy/]s z !re are collops4 ,n[ take ! creamy p>ts & ! meat ( ! claws1 & p\nd !m f9ely ) "o tablespoonful ( cold ,b*amel sauce2 rub ?r\gh a sieve1 &1 ) ! result+ pure comb9$ ) melt$ fi% jelly & cream 7see lob/] m\sse ,no4 #ief71 prep>e a m\sse 8au paprika0 ( a decid$ p9k col\r4 ,fill ! two half-c>apaces to _! edges ) ?is m\sse1 & leave x to set on ice4 ,:5 ab\t to s]ve1 lay ! collops1 glaz$ ) jelly1 ^u ?is m\sse1 & place an oy/] betwe5 ea* pair4 ,di% ! two g>ni%$ half-c>apaces1 back to back1 ^u a napk91 & put ! he>t ( a lettuce 9 ! middle1 & a bun* ( curl$-leaf p>sley at ei!r end4 ,s]ve a mayonnaise or o!r cold sauce sep>ately4 #ifj--;,,hom>d ,a ,,la ,,p>isi5ne ,tie a lob/] to a little bo>d2 /ret* out its tail to ! fulle/ ext5t2 cook x 9 c\rt-b\illon1 & leave x to cool 9 ! latt]4 ,:5 x is q cold1 ) ! help ( scissors1 c>efully cut a /rip ( ! %ell f ! back ( ! head to ! tail4 ,! ap]ture left by ! remov$ /rip ( %ell ought to be suffici5tly wide to all[ ( ! meat ( ! tail be+ remov$ )\t break+ x4 ,hav+ empti$ ! tail1 refill x ) salad leaves1 & return ! /rip ( %ell 7upside d[n7 to its place4 ,cut ! meat ( ! tail into ev5 collops1 & lay on ea* a r\ndel ( truffle /amp$ out ) ! fancy-cutt]1 & dipp$ 9 half-melt$ jelly4 ,!n coat ^! slices1 :i* %\ld be on a di%1 aga9 & aga91 ) cold melt$ jelly until !y are well cov]$ ) x4 ,n[ break ! claws & remove _! meat1 z also t rema9+ 9 ! c>apace1 & cut bo? meats into dice4 ,take ! creamy p>ts1 & rub !m ?r\gh a sieve4 ,prep>e a small vegetable salad2 add !reto ! meat dice1 & coh]e ! two ) a mayonnaise sauce comb9$ ) melt$ jelly & ! creamy p>ts rubb$ ?r\gh a sieve4 ,:5 ! salad beg9s to set1 ow+ to ! jelly conta9$ 9 ! mayonnaise1 g>ni% twelve small arti*oke-bottoms ) x1 arrang+ ! salad 9 !m 9 pyramid =m4 ,set a bit ( truffle on ea* pyramid1 & spr9kle ! salad ) melt$ fi% jelly 9 ord] to make x glossy4 ,di%+4--,di% ! lob/] on a cu%ion ( butt]$ bread on :i* a juli5ne ( lettuce has be5 /uck1 or on "o ( c>v$ rice4 ,! cu%ion %\ld h ! %ape ( a w$ge1 9 ord] t ! lob/] may lie at an angle ( ab\t #de1 ) its head rais$1 :5 laid ^u x4 ,arrange ! slices 7slightly ov]lapp+ "o ano!r7 along ! back ( ! lob/]1 beg9n+ at its head ) ! smalle/ ( !m1 & progress+ d[n t[>ds ! tail1 gradually increas+ _! size4 ,surr\nd ! lob/] alt]nately ) arti*oke-bottoms g>ni%$ ) salad1 & qu>t]$ h>d-boil$ eggs1 or halv$ h>d-boil$ eggs 7set upright ) _! yolks fac+ outw>ds74 ,bord] ! di% ) v cle> jelly 9 l>ge cubes or triangles1 etc4 #ifa--;,,hom>d ,a ,,la ,,russe ,proce$ exactly z above ) reg>d to ! cook+ ( ! lob/]1 ! extraction ( ! meat1 & ! cutt+ ( x into slices4 ,coat ! slices ) mayonnaise sauce comb9$ ) melt$ jelly2 or1 bett] /ill1 ) a :ite fi% *aud-froid sauce comb9$ ) ! lob/]'s creamy p>ts rubb$ ?r\gh a sieve4 ,decorate ea* slice ) a bit ( coral & two little *]vil leaves2 coat !m aga9 & aga9 ) cold melt$ aspic1 & put !m aside 9 ! cool4 8,clo!0 t5 d>iole-m\lds1 & decorate ! bottom ( ea* ) a slice ( truffle4 ,also prep>e t5 h>d-boil$ eggs4 ,prep>e a ,salade ,russe 7)\t meat72 add to ?is ! rema9s ( ! lob/] meat cut into dice1 & ?ick5 ) mayonnaise & melt$ aspic1 mix$4 ,) ?is ?ick5$ salad fill ! d>iole-m\lds1 & leave to set 9 ! cool4 ,di%+4--,set ! lob/] on a cu%ion1 aft] ! mann] ( ! prec$+ recipe4 ,trim ! slices1 & lay !m1 z be=e1 on ! lob/]'s back1 tak+ c>e to graduate _! sizes4 ,surr\nd ! lob/] ) ! small m\ld$ salads1 & alt]nate ^! ) ! h>d-boil$ eggs4 ,! latt] %\ld be cut 9 two at a po9t "o-?ird ( _! height above _! base2 _! yolks %\ld be remov$1 ! space fill$ ) cavi>e m\ld$ to ! =m ( a pyramid1 &1 ?is done1 ! eggs %\ld be set upright4 ,bord] ! di% ) r\ndels ( v cle> fi% jelly1 /amp$ out by a fancy-cutt]1 & lay a bit ( truffle ^u ea*4 ,n4,b4--7#a7 ,! m\lds ( salad mu/1 ( c\rse1 be dipp$ 9 hot wat] be=e be+ turn$ out4 7#b7 ,! lob/] may also be s]v$ 8 la ,nva10 8 la ,moscovite10 8 la ,sibri5ne10 c41 b ^! prep>ations are only m9or =ms ( 8,hom>d la ,russe0 "u diff]5t names4 ,*anges may be effect$ 9 ! prep>ation by alt]+ ! con/itu5ts ( ! salad & its di%+4 ,x may1 = in/ance1 be made 9 small cucumb] or beetroot b>quettes1 :ile ! cavi>e1 in/ead ( be+ laid 9 h>d-boil$ eggs1 may be s]v$ 9 little pleat$ cases4 ,z ^! prep>ations1 h[ev]1 are bas$ nei!r on fix$ pr9ciples nor on classical rules1 ,i %all refra9 f giv+ !m4 #ifb--,,mayonnaise ,,de ,,hom>d ,proce$ z = ,mayonnaise de ,saumon--t is to say1 g>ni% ! bottom ( a salad-b[l ) cisel$ lettuce leaves1 & season !m mod]ately4 ,^u ?is salad lay ! rema9s ( ! lob/]1 & ^u ! latt] place ! ?9 slices ( ! tail4 ,cov] ) mayonnaise sauce1 & decorate ) /rips ( an*ovy fillets1 cap]s1 olives1 h>d-boil$ eggs1 r\ndels ( p9k radi%es1 ! he>ts ( lettuce1 c4 ,n4,b4--,i h already po9t$ out ! futility ( prescrib+ a decorative design4 ,z a rule1 ! matt] is s intimately connect$ ) ! ta/e & fancy ( ! individual1 & ! products us$ = ! purpose l5d !mselves to su* indef9ite v>iation1 t ,i pref] m]ely to enum]ate ^! products1 & to leave ! "q ( _! arrangem5t to ! arti/ic +5uity ( ! op]ator4 #ifc--,,salade ,,de ,,hom>d ,see 8,salade de ,saumon0 7,no4 #haj74 ,z ! prep>ation & season+ ( ! latt] are id5tical ) ^? ( ! di% "u consid]ation1 all t is ne$$ is to replace ! salmon ( recipe ,no4 #haj by ! collops ( lob/]4 ,sp9y ,lob/]s4 7,lang\/e47 ,all cul9>y prep>ations deal+ ) lob/]s may be adapt$ to sp9y lob/]s4 ,!re is1 !re=e1 no ne$ to repeat !m "h4 ,( ! cold recipes1 two are mu* bett] suit$ to ! sp9y ?an to ! ord9>y k9d1 ?\gh1 z !y are us$ = bo? specim5s1 ,i gave !m e>li] 9 ! book4 ,! two recipes ref]r$ to are3-- #ifd--,,lang\/e ,a ,,la ,,p>isi5ne2 see ,,lob/]1 recipe #ifj4 #ife--,,lang\/e ,a ,,la ,,russe2 see ,,lob/]1 recipe #ifa4 ,crayfi%4 7crevisses47 ,:5 crayfi% are prep>$ aft] "o ( ! recipes mo/ commonly us$ on ! ,cont95t1 i4e41 :ole1 !y are n mu* reli%$ 9 ,engl&4 ,?is is d\btless acc\nt$ = by ! fact t ladies1 d9+ 9 ev5+ dress1 f9d !m some:at difficult to manage4 ,!y are !re=e only s]v$ 9 ! =m ( an aspic1 a m\sse1 m\ssel9es1 timbales1 c41 or z ! g>ni% ( "s o!r fi%2 = 9 all ^! cases !y are %ell$4 ,be all ?is z x may1 ,i give bel[ ! v>i\s recipes relat+ to !m1 & f among ^! x ought to be possible to *oose "o :i* w meet ! requirem5ts ( any p>ticul> case4 #iff--;,,crevisses ,a ,,la ,,bordelaise ,n4,b4--,:atev] be _! mode ( prep>ation1 crayfi% %\ld always be ?or\ghly cleans$ & cle>$ ( _! inte/9es1 ! extreme end ( :i* is to be f\nd "u ! middle ( ! tail4 ,9 ord] to remove ! inte/9es1 take ! telson or tail-segm5t betwe5 ! po9t ( a small knife & ! ?umb1 & pull g5tly4 ,if ?is 7 n done1 ! inte/9es1 especially 9 ! bre$+ season1 might r5d] ! crayfi% disagreeably bitt]4 ,z soon z _! inte/9es h be5 remov$1 ! crayfi% %\ld be set to cook1 o!rwise1 i4e41 if !y be left to wait1 _! juices escape ?r\gh ! anal w\nd1 & !y empty4 ,= twelve crayfi%1 aft] hav+ clean$ & evisc]at$ !m1 put !m into a vegetable-pan ) "o tablespoonful ( v f9e mirepoix1 completely cook$ be=eh&1 & two-?irds oz4 ( butt]4 ,toss !m ov] an op5 fire until ! %ells h acquir$ a f9e1 r$ col\r4 ,moi/5 ) ?ree tablespoonfuls ( burnt br&y & "o-qu>t] p9t ( :ite w9e2 r$uce by a ?ird1 & complete ) "o tablespoonful ( ,espagnole1 two tablespoonfuls ( fi% fumet1 ! same quantity ( tomato pure1 & "o spoonful ( special mirepoix 7,no4 #bbi74 ,put ! lid on1 & set to cook = t5 m9utes4 ,di% ! crayfi% 9 a timbale2 r$uce ! sauce by a qu>t]1 & f9i% x ) a few drops ( meat glaze1 "o oz4 ( butt]1 a v little cay5ne1 *opp$ *]vil1 & t>ragon4 ,p\r ?is ov] ! crayfi%1 & s]ve in/antly4 #ifg--;,,crevisses ,a ,,la ,,m>9i,,re ,9 ! case ( twelve crayfi%1 toss !m 9 two-?irds oz4 ( butt] ov] an op5 fire1 until ! %ells are ( a f9e r$4 ,season ) salt & pepp]2 add two f9ely *opp$ %allots1 a bit ( ?yme & a bit ( bay2 moi/5 ) "o-?ird p9t ( :ite w9e2 cov]2 cook = t5 m9utes1 & di% 9 a timbale4 ,r$uce ! cook+-liquor to half2 ?ick5 ) two tablespoonfuls ( fi% vel\t2 f9i% ! sauce ) "o oz4 ( butt]1 & p\r x ov] ! crayfi%4 ,spr9kle ) a p9* ( *opp$ p>sley1 & s]ve at once4 #ifh--;,,crevisses ,a ,,la ,,nage ,= twelve crayfi%1 t5 m9utes be=eh& prep>e a c\rt-b\illon ( "o-half p9t ( :ite w9e1 "o-qu>t] p9t ( fi% fumet1 a few r\ndels ( c>rot & onion1 "o /alk ( p>sley cut into dice1 a small p9* ( p[d]$ ?yme & bay1 & a v little salt & cay5ne pepp]4 ,put ! crayfi% into ! boil+ c\rt-b\illon2 cov]1 & leave to cook = t5 m9utes1 tak+ c>e to toss ! crayfi% f "t to "t4 ,:5 ab\t to s]ve1 p\r ! crayfi% ) ! c\rt-b\illon & ! aromatics into a timbale4 #ifi--;,,crevisses ,a ,,la ,,li,,geoise ,cook ! crayfi% 9 c\rt-b\illon z expla9$ 9 ! prec$+ recipe4 ,di% !m 9 a timbale1 & keep !m hot4 ,/ra9 ! c\rt-b\illon2 r$uce x by a qu>t]2 add "o oz4 ( butt]1 & p\r x ov] ! crayfi%4 ,spr9kle ) a p9* ( concass$ p>sley4 #igj--,,m\ssel9es ,d',,crevisses ,:at ,i said ) ref]5ce to 8,m\ssel9e de ,hom>d0 7,no4 #iea7 applies p]fectly "h1 & my rem>ks relative to ! v>iation ( ! g>ni%+ +r$i5ts1 :i* are ! same z ^? 9 ,no4 #iea1 also hold good4 #iga--,,timbale ,,de ,,queues ,d',,crevisses ,a ,,la ,,nantua ,= t5 p prep>e 7#a7 a %all[ timbale cru/1 & a cov] decorat$ ) a design ( leaves or "s o!r ornam5tal treatm5t2 7#b7 toss sixty crayfi% 9 butt] ) two tablespoonfuls ( v f9e mirepoix cook$ 9 butt] be=eh&4 ,:5 ! crayfi% are ( a di/9ct r$1 moi/5 ) "o glass ( :ite w9e & ?ree tablespoonfuls ( burn$ br&y2 season ) salt & cay5ne pepp]2 cov] !m1 & keep !m on ! side ( ! fire = t5 m9utes1 tak+ c>e to toss !m aga9 f "t to "t2 7#c7 %ell ! tails & put !m into a small saucepan ) tw5ty small qu5elles ( :it+ =cemeat1 f9i%$ ) crayfi% butt]2 fifte5 small1 groov$ mu%rooms1 cook$ & v :ite1 & ?ree oz4 ( truffles 9 slices4 ,add a few drops ( ! mu%room cook+-liquor to ?is g>ni%1 & keep x hot2 7#d7 p\nd ! rema9s & c>casses ( ! crayfi% v f9ely2 add two-?irds p9t ( cream sauce to ! result+ pure2 rub x ?r\gh tammy1 & add x to ! g>ni%2 7#e7 :5 ab\t to s]ve1 p\r ?is g>ni% into ! timbale cru/1 :i* %\ld be v hot1 & deck ! top ) a cr[n ( f9e slices ( v black truffle4 ,close ! timbale ) its cov]1 & di% x on a napk94 #igb--,,s\ffl ,d',,crevisses ,a ,,la ,,flor5t9e ,make a prep>ation ( ,s\ffl au ,p>mesan 7,no4 #bbie;a7 comb9$ ) two tablespoonfuls ( crayfi% cream p] p9t4 ,! cream is prep>$ aft] ! mann] ( lob/] cream 7,no4 #bie74 ,put ?is prep>ation 9 a butt]$ timbale 9 alt]nate lay]s sep>at$ by litt]s ( slic$ truffle & crayfi% tails4 ,cook ! s\ffl aft] ! mann] ( an ord9>y "o4 #igc--,,s\ffl ,d',,crevisses ,l,,opold ,,de ,,ro?s*ild ,prep>e a s\ffl z above1 & add !reto a b>e tablespoonful ( fre%ly-cook$ asp>agus & slices ( truffle1 & crayfi% tails plac$ betwe5 ! lay]s ( ! s\ffl prep>ation4 ,cook z above4 #igd--,,s\ffl ,d',,crevisses ,a ,,la ,,pi,,montaise ,?is is id5tical ) ,no4 #igb1 except t ! ord9>y truffles are replac$ by %av+s ( ,pi$mont truffles4 #ige--;,,aspic ,,de ,,queues ,d',,crevisses ,a ,,la ,,mod]ne ,cook twelve f9e crayfi% 9 accordance ) ! directions "u ,no4 #iff1 b sub/itute *ampagne = ! :ite w9e4 ,%ell ! tails2 trim !m ev5ly2 cut !m 9 two l5g?wise1 & keep !m 9 ! cool until !y are want$4 ,remove ! creamy p>ts f ! c>apaces ( ! crayfi%2 add ! trimm+s ( ! tails1 ! meat f ! claws1 & ! mirepoix 9 :i* ! crayfi% h cook$4 ,p\nd ! :ole v f9ely 9 a mort>1 & rub x ?r\gh a sieve4 ,put ! result+ pure 9 a receptacle2 add !reto "o-qu>t] p9t ( v cold1 melt$ aspic1 & ?ree tablespoonfuls ( b>ely beat5 cream4 ,leave ?is prep>ation to settle4 ,trim ! crayfi% c>apaces2 fill !m ) a little prep>$ m\sse1 & decorate ea* c>apace ) a small r\ndel ( truffle4 ,put ! rema9d] ( ! m\sse 9 ! middle ( a little cry/al b[l1 & m\ld x to ! %ape ( a cone1 n>r[ t[>ds ! base1 & z high z possible4 ,arrange ! g>ni%$ crayfi% c>apaces on _! backs 9 ! b[l ar\nd ! cone ( m\sse1 & set "s crayfi% tails 9 sup]pos$ r+s up ! cone4 ,! crayfi% tails %\ld be dipp$ 9 half-melt$ jelly1 t !y may /ick fa/ to ! cone4 ,lay a small1 v r\nd truffle on ! top ( ! cone to complete ! decoration4 ,?is done1 coat ! :ole aga9 & aga9 by means ( a spoon ) half-melt$1 succul5t1 cle> fi% jelly1 & incru/ ! timbale 9 a block ( ice1 or set x amid/ ! latt] brok5 up4 #igf--,,m\sse ,d',,crevisses ,= t5 p cook ?irty crayfi% z = potage ,bisque4 ,?is done1 remove ! tails1 & res]ve a doz5 f9e c>apaces4 ,f9ely p\nd ! rema9d]1 toge!r ) ! mirepoix 9 :i* ! crayfi% h cook$1 & add !reto "o-half oz4 ( butt]1 "o oz4 ( r$ butt] 7,no4 #adb71 "o-qu>t] p9t ( cold fi% vel\t1 & six tablespoonfuls ( melt$ fi% jelly4 ,rub ?r\gh tammy1 & put ! result+ pure 9 a saucepan2 /ir x ov] ice = two or ?ree m9utes2 add ?ree-qu>t]s p9t ( half-beat5 cream1 & ! crayfi% tails cut into dice or f9ely slic$4 ,be=e beg9n+ to prep>e ! m\sse1 l9e ! bottom & side ( a ,*>lotte-m\ld ) pap]1 t ! m\sse may be m\ld$ z soon z ready4 ,p\r ! prep>ation into ! m\ld1 tak+ c>e to res]ve en\gh = ! twelve c>apaces already put aside1 & put ! m\sse on ice or 9 a refrig]ator until di%+ x4 ,fill ! twelve trimm$ c>apaces ) ! res]v$ m\sse1 & decorate ea* ) a r\nd slice ( truffle4 ,:5 ab\t to s]ve1 turn out ! m\sse on a small1 r\nd cu%ion ( semol9a or rice1 "o-half in* ?ick1 ly+ on a di%4 ,remove all ! pap]1 & decorate ! top ( ! m\sse ) a cr[n ( f9e slices ( truffle dipp$ 9 melt$ jelly1 t !y may be glossy4 ,surr\nd ! semol9a or rice cu%ion ) a bord] ( *opp$ jelly1 & arrange ! g>ni%$ c>apaces ^u ?is jelly1 sett+ !m almo/ upright4 ,n4,b4--7#a7 ,in/ead ( be+ s]v$ on a cu%ion1 ! crayfi% m\sse may be s5t to ! table 9 a deep silv] di% ) a bord] ( *opp$ jelly1 & surr\nd$ by ! g>ni%$ c>apaces4 ,! ut5sil is !n laid on a flat di% 9 a b$ ( brok5 ice1 or x is incru/$ direct 9 a block ( c>v$ ice4 7#b7 ,= ! m\ld+ ( crayfi% m\sse1 ! m\ld may be 8clo!d0 ) fi% jelly & decorat$ ) slices ( truffle1 z direct$ "u 8,m\sse de ,hom>d m\le0 7,no4 #ieg74 ,a m\sse prep>$ 9 ?is way may be ei!r di%$ on a semol9a or rice cu%ion1 or 9 a deep silv] entre di%1 z describ$ above4 #igf;a--,,supr,,mes ,d',,crevisses ,,au ,,*ampagne ,select =ty m$ium-siz$ crayfi% t seem full ( life2 cook !m quickly 9 a highly-season$ mirepoix1 moi/5$ ) "o half-bottle ( dry *ampagne4 ,?is done1 %ell !m2 trim _! tails1 & keep !m 9 ! cool 9 a small b[l4 ,p\nd _! %ells z f9ely z possible ) "o-qu>t] lb4 ( fre% butt]1 & put ! result+ pure 9 a saucepan1 toge!r ) "o-half p9t ( boil+ vel\t conta9+ f\r or five leaves ( gelat9e1 & ! cook+-liquor ( ! crayfi% pass$ ?r\gh a f9e /ra9]4 ,set to boil = a few m9utes1 t ! rema9s may exude all _! flav\r2 rub ?r\gh tammy ov] a bas9 ly+ on ice1 & :isk ! prep>ation 9 ord] to accel]ate its cool+4 ,z soon z x beg9s to ?ick51 add "o p9t ( half-:ipp$ cream to x4 ,!n p\r ! :ole into a silv] or porcela9 timbale1 tak+ c>e t ! ut5sil be n m ?an ?ree-qu>t]s full4 ,:5 ! m\sse has set1 decorate ! surface ) ! res]v$ crayfi% tails1 to :i* are add$1 z a f9i%1 bits ( truffle & *]vil leaves4 ,cov] ! decoration ) a ?9 coat+ ( easily-melt+ & amb]-col\r$ fi% jelly1 & put ! timbale on ice4 ,:5 ab\t to s]ve1 incru/ x 9 a block ( c>v$ ice1 or place x on a silv] di% ) brok5 ice all r\nd4 #igg--,,m\sse ,d',,crevisses ,,c>d9al ,= t5 p cook ! crayfi% z expla9$ 9 ,no4 #igf1 b take =ty in/ead ( ?irty4 ,%ell ! tails2 trim !m & cut !m into dice4 ,prep>e ! m\sse 9 ! same way1 b use twice z mu* r$ butt]4 ,g>ni% twelve c>apaces aft] ! same mann]1 & decorate ea* ) a slice ( truffle4 ,clo! a dome- or ,*>lotte-m\ld some:at ?ickly ) jelly2 g>ni% its bottom & sides ) crayfi% tails1 previ\sly dipp$ 9 half-melt$ jelly1 & arrang$ 9 sup]pos$ r[s2 & place ! crayfi% s t ! tails ( ! fir/ r[ lie to ! left1 ^? ( ! second r[ to ! "r1 & s on4 ,z (t5 z possible1 d ?is "w be=e prep>+ ! m\sse1 9 ord] t ! latt] may be put into ! m\ld z soon z ready4 ,:5 ab\t to fill ! m\ld1 add tw5ty f9e slices ( truffle to ! m\sse4 ,di% aft] "o ( ! two me?ods direct$ 9 ! app5d$ note to ,no4 #igj1 & take c>e to dip ! m\ld quickly into hot wat] be=e attempt+ to turn out its cont5ts4 #igh--,,petits ,,s\ffl,s ,,froids ,d',,crevisses ,prep>e ! crayfi% m\sse z direct$ "u ,no4 #igf1 & replace ! fi% vel\t by cold ,b*amel4 ,! addition ( sauce is ev5 unnecess>y 9 ?is case1 & ! prep>ation may be all ! m delicate = consi/+ only ( ! crayfi% cullis & two tablespoonfuls ( fi% jelly4 ,= ! m\ld+ ( ^! small s\ffls ,i c only repeat :at ,i said "u 8,petites ,m\sses de ,hom>d0 7,no4 #ieh74 ,let a ?9 coat+ ( jelly set on ! bottom ( ! small cassolettes or timbales us$2 g>ni% _! insides ) a b& ( :ite pap]1 rea*+ "o in* above _! brims2 /ick ! end ( ?is b& ) a little batt]4 ,n[ g>ni% ! timbales ) m\sse1 lett+ x project above _! edges to ! ext5t ( two-?irds ( an in*1 & leave x to set 9 ! cool4 ,:5 ab\t to s]ve1 remove ! b& ( pap]1 hold+ 9 ! project+ m\sse1 & ! appe>ance ( ! g>ni%$ timbales is exactly t ( small1 hot s\ffls4 ,all[ "o s\ffl = ea* p]son4 #igi--,,%rimps ,,& ,,prawns 7,crevettes ,grises et ,crevettes ,roses7 ,prawns are *iefly us$ = hors-d'uvres1 b !y may1 nev]!less1 be prep>$ 9 ,aspics2 ,m\sses2 small cold ,s\ffls1 c4 ,z reg>ds %rimps1 _! use is entirely limit$ to g>ni%es1 hors-d'uvres1 & to ! prep>ation ( s\ps1 %rimp butt]s1 & creams4 ,,oy/]s4 7,,hu,,tres47 ,?\gh oy/]s are nic] raw1 !re are s _m cul9>y prep>ations ( :i* !y =m ! lead+ con/itu5t1 & su* a numb] ( g>ni%+ uses to :i* !y may be put1 t ,i feel compell$ to m5tion "s ( ^!4 #ihj--;,,hu,,tres ,a ,,la ,,favorite ,poa* ! oy/]s 7cle>$ ( _! be>ds7 9 _! own liquor1 :i* %\ld h be5 c>efully collect$ :5 op5+ !m4 ,clean _! holl[ %ells1 & place !m on a tray cov]$ ) a lay] ( salt "o-half in* ?ick4 ,g>ni% !m ) ,b*amel2 ^u ! latt]1 9 ea* %ell1 lay an oy/] deck$ ) a slice ( truffle2 cov] ) ! same sauce2 bespr9kle ) grat$ ,p>mesan & melt$ butt]1 & set to glaze quickly4 ,s]ve imm$iately4 #iha--;,,hu,,tres ,,au ,,grat9 ,op5 ! oy/]s2 cut !m free1 & lay !m 9 ! holl[ halves ( _! %ells1 :i* %\ld be incru/$ 9 a lay] ( salt cov]+ a tray4 ,on ea* oy/] put a drop ( lemon juice1 a p9* ( fri$ bread-crumbs1 a little melt$ butt]1 & a piece ( fre% butt] ! size ( a pea4 ,set ! grat9 to =m 9 a fi]ce ov5 or at ! salam&]1 & s]ve imm$iately4 #ihb--;,,hu,,tres ,a ,,la ,,mornay ,poa* ! oy/]s1 & all[ two p] %ell4 ,set ! holl[ %ells1 ?or\ghly cleans$1 on a tray cov]$ ) salt4 ,cov] ! bottom ( ! %ells ) ,mornay sauce2 put two poa*$ oy/]s into ea*2 cov] ) ! same sauce2 spr9kle ) grat$ *eese & melt$ butt]1 & set to glaze quickly4 ,s]ve in/antly4 #ihc--;,,hu,,tres ,,s\ffl,,es ,make a prep>ation ( ,s\ffl au ,p>mesan 7,no4 #bbie;a74 ,slightly poa* ! oy/]s1 clean _! holl[ %ells1 & set ^! on a tray cov]$ ) kit*5 salt4 ,spread a lay] ( ! prep>ation on ea* %ell2 put an oy/] !reon1 & cov] ! latt] ) ! s\ffl au ,p>mesan4 ,heat ! base ( ! tray on ! /ove1 &1 :5 ! s\ffl beg9s to rise1 put ! tray 9 ! ov51 t ! s\ffl may cook & col\r at ! same "t4 ,s]ve at once4 #ihd--;,,hu,,tres ,a ,,la ,,flor5t9e ,poa* ! oy/]s4 ,set _! holl[ %ells on a tray z above2 g>ni% ! bottom ( ea* ( ^! ) %r$d$ sp9a* /ew$ 9 butt]2 lay an oy/] on ! sp9a* 9 ea* %ell2 cov] ) ,mornay sauce1 & set to glaze quickly4 ,s]ve imm$iately4 #ihe--;,,hu,,tres ,,grill,,es ,op5 ! oy/]s1 & leave !m 9 _! holl[ %ells2 lay !m 7v /raight7 on a tray cov]$ ) salt1 incru/+ !m 9 ! latt]2 bespr9kle ) a drop ( lemon juice & a little mignonette pepp] & put !m 9 a fi]ce ov51 t _! top surfaces may be spe$ily poa*$4 ,di% !m on a napk92 p\r a c(feespoonful ( 8,sauce ,diable ,esc(fi]0 ov] ea*1 & s]ve directly4 #ihf--,,qu5elles ,d',,hu,,tres ,a ,,la ,,re9e ,) f\r oz4 ( *ick5 fillets & six raw oy/]s1 prep>e a m\ssel9e =cemeat 9 accordance ) ! directions giv5 "u ,no4 #aie4 ,m\ld ?is =cemeat1 by means ( a tablespoon1 into l>ge qu5elles1 9 ! c5tre ( :i* lay two cold poa*$ oy/]s4 ,poa* ^! qu5elles aft] ! mann] ( ord9>y m\ssel9es4 ,?is done1 dra9 !m on a piece ( l952 arrange !m 9 a circle on a r\nd di%1 & cov] !m ) highly-season$ ,suprme sauce4 ,decorate ea* qu5elle ) a f9e slice ( truffle1 & g>ni% ! middle ( ! di% ) "s asp>agus-tops1 coh]$ ) butt]4 #ihg--;,,bass 7,b>7 ,?is excell5t fi% is v little kn[n1 &1 consequ5tly1 r>ely s\ght aft] 9 ,engl&4 ,! l>ge specim5s are s]v$1 boil$1 ) ! same k9d ( sauce z = turbot4 ,! small] ones are *iefly s]v$ la ,meunire or fri$4 #ihh--;,,brill 7,b>bue7 ,s]v$ :ole1 brill may be look$ ^u z ! und]/udy1 z x 71 ( ! *ick5-turbot1 & all ! prep>ations giv5 = ! latt] may be adapt$ to ! =m]4 ,if x be pref]r$ fillet$1 x may be treat$ aft] ! recipes giv5 = fillets ( sole4 ,h5ce = brill cook$ :ole ref] to *ick5-turbot & ! recipes ,nos4 #ibe to #ich1 & = fillet$ brill see recipes ,nos4 #hfe to #ibb4 #ihi--;,,bloat]s ,bloat]s1 or h]r+s p>tially dri$ 9 smoke1 =m "o ( ! nice/ breakfa/ di%es4 ,z a rule1 !y are simply grill$ ov] a mod]ate fire4 ,x %\ld be borne 9 m9d t1 z ^! fi% are only p>tially salt$ & smok$1 !y w n keep v long4 ,,cod4 7,,cabillaud47 ,if cod 7 less common1 x w\ld be held 9 z high e/eem z salmon2 =1 :5 x is really fre% & ( good quality1 ! delicacy & delici\s flav\r ( its fle% admit ( its rank+ among ! f9e/ ( fi%4 #iij--;,,cabillaud ,,b\illi ,fre% cod is mo/ly s]v$ boil$1 ei!r :ole1 9 sections1 or 9 d>nes1 & ! directions giv5 "u 8,! ,boil+ ( ,fi%0 7,no4 #ggf7 apply p>ticul>ly to ?is fi%4 ,boil$ fre% cod is always accompani$ by its liv]1 poa*$ 9 salt$ wat]1 & v fl\ry potatoes1 boil$ at ! la/ m9ute1 mu/ always be s5t to ! table ) x4 ,s]v$ ?us ) an oy/] sauce1 a ,holl&aise sauce1 or melt$ butt]1 fre% cod con/itutes a ,relev :i* w\ld satisfy ! mo/ exact+ ( g\rmets4 #iia--;,,cabillaud ,,grill ,cut ! fi% into slices "o in* or two in*es ?ick4 ,season ^! slices2 dr$ge !m2 spr9kle !m copi\sly ) melt$ butt]1 & set !m to grill1 rememb]+ to ba/e !m frequ5tly ! :ile ) melt$ butt]4 ,s]ve !m on a hot di%2 g>ni% !m ) slices ( lemon1 & surr\nd ) bun*es ( p>sley4 ,s5d a ,matre-d',htel or ,an*ovy butt]1 or a grill$-fi% sauce to ! table ) ! di%4 #iib--;,,cabillaud ,,frit ,cut "s slices ( fre% cod1 f "o in* to "o & "o-half in*es ?ick4 ,season !m1 treat !m l'anglaise1 & fry !m suffici5tly to all[ ( _! be+ well cook$ all ?r\gh4 ,di% !m on a napk9 ) fri$ p>sley & lemon1 & s5d a butt] sauce 7,no4 #ff71 a t>t>e sauce1 or a tomato sauce to ! table at ! same "t z ! fi%4 #iic--;,,cabillaud ,,cr,,me ,,grat9 ,= t5 p take two lbs4 ( boil$ fre% cod divid$ into small pieces2 cle> ^! ( all bones & sk91 & keep !m hot 9 a little ( _! cook+-liquor4 ,n[1 ) ! necess>y quantity ( ,du*esse potatoes 7,no4 #bba71 & by means ( a pip+-bag fitt$ ) a groov$ pipe1 lay a bord]1 "o & "o-half in*es high1 r\nd a di%1 %ap+ x 9 su* wise t x is ?icke/ at its base4 ,! di% may be ei!r r\nd or oval4 ,c>efully gild ?is bord] ) egg-yolks4 ,?is done1 p\r a few tablespoonfuls ( ,mornay sauce on ! di%2 lay !reon ! dra9$ pieces ( cod1 & cov] ! latt] ) en\gh ,mornay sauce to rea* )9 "o-?ird ( an in* ( ! brim ( ! bord]4 ,if m sauce 7 us$1 x w\ld fl[ ov] ! bord] dur+ ! process ( glaz+4 ,spr9kle ) grat$ ,p>mesan & melt$ butt]2 set to glaze1 & see t ! bord] gets ev5ly col\r$4 ,s]ve ! mom5t ! di% is )drawn f ! ov54 ,n4,b4--,?is mode ( prep>ation is n re/rict$ to fre% cod4 ,x may be appli$ to all o!r boil$ fi%--turbot1 *ick5-turbot1 brill1 bass1 salmon1 c4 #iid--;,,cabillaud ,a ,,la ,,flam&e ,cut ! fre% cod into slices "o in* ?ick2 season !m ) salt1 pepp]1 & nutmeg1 & put !m 9 a sautpan or a deep1 lib]ally-butt]$ tray4 ,moi/5 ) :ite w9e to ! height ( ! slices2 add *opp$ %allots & 8f9es h]bes10 & g>ni% ! fi% ) r\ndels ( pipp$ lemon1 peel$ to ! pulp4 ,set to boil1 & !n poa* 9 ! ov5 = twelve m9utes4 ,place ! slices on a di%2 ?ick5 _! cook+-liquor ) cru%$ biscotte2 cook x = five m9utes2 p\r x ov] ! slices1 & s]ve4 #iie--;,,cabillaud ,a ,,la ,,portugaise ,= t5 p1 cut five slices ( fre% cod1 ea* weigh+ "o-half lb41 & season !m ) salt & pepp]4 ,put ^! slices into a sautpan conta9+ ! foll[+ g>ni%1 into :i* !y %\ld be press$3--,?ree oz4 ( butt] & "o-six? p9t ( oil2 "o l>ge onion1 *opp$ & lightly col\r$ 9 butt]2 a bit ( cru%$ g>lic ! size ( a pea2 "o faggot2 two p9*es ( concass$ p>sley2 eight m$ium-siz$1 peel$1 press$1 & m9c$ tomatoes1 & "o-?ird p9t ( :ite w9e4 ,cov] ! sautpan1 & set to boil on an op5 fire = five m9utes4 ,n[ take ! lid (f ! saucepan1 & leave x to cook = twelve m9utes on ! side ( ! fire1 9 ord] t ! liquid may be r$uc$ & ! fi% cook$ at ! same mom5t ( "t4 ,set ! slices on a long di%2 )draw ! faggot1 & p\r ! g>ni% & ! cook+-liquor ov] ! fi%4 #iif--,,laitances ,,de ,,c>pe 7,c>p's ,milt7 ,! milt ( a c>p makes a v delicate di%4 ,x is s]v$ ei!r z a second fi% at a d9n]2 z a g>ni% to l>ge fi% ,relevs1 aft] hav+ be5 poa*$ 9 salt$ wat]2 or cut :ile raw into slices :i* are g5]ally treat$ la ,meunire4 #iig--,,laitances ,a ,,la ,,meuni,,re ,prep>e !m :ole or 9 collops1 9 pursuance ( ! directions giv5 "u 8,! ,cook+ ( ,fi% la ,meunire0 7,no4 #ggh74 #iih--;,,b>quettes ,,de ,,laitances ,a ,,la ,,flor5t9e ,poa* ! milts 9 salt$ wat]2 cut !m into small1 long slices1 & set !m 9 b>quette cru/s prep>$ 9 advance4 ,cov] ! slic$ milts ) a s\ffl au ,p>mesan 7,no4 #bbie;a71 & %ape ! latt] slightly aft] ! mann] ( a dome4 ,arrange ! b>quettes on a di%1 & put !m 9 a mod]ate ov51 t !y may cook & ! s\ffl be glaz$ at ! same "t4 ,:5 tak+ !m out ( ! ov51 di% !m on a napk9 & s]ve imm$iately4 #iii--;,,caisses ,,de ,,laitances ,a ,,la ,,nantua ,poa* ! milts 9 salt$ wat]4 ,dra9 !m1 & cut !m into small slices ?ick] ?an _! l5g?4 ,place ^! slices 9 small pleat$ porcela9 cases ) two crayfi% tails 9 ea*4 ,fill up ! cases ) ,nantua sauce1 & lay a f9e slice ( truffle ov] ! c5tre ( ea* case4 #ajjj--;,,john ,,dory 7,/4 ,pi]re7 ,?is fi%1 :i* is 9 ! highe/ degree unsightly1 is possess$ ( fle% ^: firmness1 :it5ess1 & delicacy are ( ! r>e/ excell5ce2 &1 :5 q fre%1 its fillets are c]ta9ly equal 9 quality to ^? ( ! *ick5-turbot & ! sole4 ,albeit ! dory is n z popul> z x des]ves to be1 & ?is is ow+ ei!r to its unsightl9ess1 :i* may prejudice ! op9ion ( g\rmets aga9/ x1 to p's indiff]5ce ) reg>d to x1 or to a m]e trick ( fa%ion4 ,:ile ,i admit its unpopul>ity1 h[ev]1 ,i %\ld /rongly recomm5d all lov]s ( fi% to give x a trial4 ,let !m prep>e ! dory's fillets aft] ! recipes giv5 "u ,fillets ( ,sole & ,*ick5-turbot1 &1 provid$ ! directions be prop]ly c>ri$ out1 ,i v5ture to believe t ! prevail+ av]sion to dory w v soon be f\nd to h no w>rant 9 fact4 #ajja--;,,fre% ,,haddock 7,eglef97 ,?is fi% is *iefly eat5 smok$1 "u ! "n ( haddock4 ,:5 x is fre%1 x may be prep>$ aft] ! recipes giv5 = cod1 to :i* x is q equal 9 ! matt] ( delicacy4 #ajjb--,,smelt 7p]lans7 ,ow+ to _! small size1 smelts only l5d !mselves to a v limit$ numb] ( prep>ations4 ,!y are usually s]v$ ei!r on little skew]s or di%$ 9 a heap on a napk91 ) fri$ p>sley & groov$ half-lemons2 ^? on skew]s are di%$ flat ) ! same g>ni%4 ,l>ge smelts may be treat$ aft] ! recipes imm$iately foll[+4 #ajjc--,,p]lans ,a ,l',,anglaise ,op5 ! smelts d[n ! back & c>efully bone1 )\t disfigur+ !m4 ,treat !m l'anglaise ) f9e bread-crumbs1 & pat !m lightly ) ! flat ( a knife1 t ! bread-crumbs may adh]e well4 ,cook !m 9 cl>ifi$ butt]2 set !m on a long hot di%1 & bespr9kle !m ) half-melt$ butt] la ,matre-d',htel 7,no4 #aej74 #ajjd--,,p]lans ,,au ,,grat9 ,proce$ z = 8,m]lans au ,grat90 7,no4 #ajah71 b all[+ = ! diff]5ce betwe5 ! sizes ( ! two fi%1 put ! smelts 9 a fi]c] ov5 ?an ! :it+1 9 ord] t !y may be cook$ simultane\sly ) ! =mation ( ! grat94 #ajje--,,p]lans ,,grill,s ,op5 !m d[n ! back1 & remove ! bulk ( _! sp9e1 leav+ a small piece only 9 ! region ( ! tail1 & ano!r small piece at ! head4 ,season1 dr$ge1 & spr9kle !m ) melt$ butt]1 & grill !m quickly4 ,set !m on a long1 hot di%2 surr\nd !m ) slices ( lemon & bun*es ( fri$ p>sley1 & s]ve sep>ately ei!r "s half-melt$ butt] la ,matre-d',htel1 or a sauce suit$ to grill$ fi%4 #ajjf--,,m\ssel9es ,d',,p]lans ,proce$ exactly z = ,m\ssel9es de ,saumon 7,no4 #gig74 ,to prep>e ! =cemeat1 foll[ ! directions "u ,no4 #aie2 b note ! foll[+ *anges3--,( ! :ole quantity ( ! meat ( fi%1 t ( ! smelt %\ld only measure "o-?ird2 ! o!r two-?irds %\ld be suppli$ by ! sole1 dory1 or :it+4 ,! object ( ?is disproportion has already be5 expla9$ "u 8,vel\t d'p]lans0 7,no4 #fhj74 ,! fle% ( ! smelt is ( a mu* too decid$ flav\r to be us$ alone1 & :5 ?is flav\r dom9ates1 x becomes positively disagreeable2 h5ce ! ne$ ( a fi% ^: fle% is almo/ neutral 9 s f> z ta/e is conc]n$4 ,b ?is addition ( a fi% =eign to ! base ( ! prep>ation fulfils a d\ble purpose2 =1 :ile x effectually weak5s ! pung5cy ( ! smelt's fle%1 x also enables ! :ole prep>ation to absorb a mu* l>g] quantity ( cream1 & ?is la/ circum/ance c only all[ ( ! m\ssel9es be+ light] & mell[]4 #ajjg--,,m\sse ,,*aude ,d',,p]lans ,a ,,la ,,royale ,take a ,*>lotte-m\ld1 ( a size 9 proportion to ! numb] ( p to be s]v$1 & butt] its bottom & sides4 ,cov] ! bottom ( ! m\ld ) a r\nd piece ( butt]$ kit*5 pap]1 & d ! same on ! sides4 ,prep>e ! requir$ quantity ( smelts' fillets2 slightly flatt5 !m 9 ord] to break _! fibres1 & trim !m all to ! same l5g? & wid?4 ,!n g>ni% ! bottom ( ! m\ld ) ! fillets ( smelt1 plac+ !m s t _! sk9-sides are aga9/ ! m\ld4 ,betwe5 ea* ( ! fillets set a small /rip ( truffle1 "o qu>t] ( ! wid? ( ! =m]4 ,g>ni% ! sides 9 ! same way1 putt+ a /rip ( truffle betwe5 ea*2 b take c>e to place ! fillets aslant in/ead ( upright4 ,hav+ ?us l9$ ! m\ld ) fillets ( smelt & truffle1 cov] ! :ole ) a lay] ( m\ssel9e =cemeat1 "o-half in* ?ick4 ,n[ fill ! m\ld 9 ! foll[+ way3--,on ! lay] ( =cemeat cov]+ ! fillets at ! bottom ( ! m\ld set z _m slices ( truffle z w cov] x2 spread ano!r lay] ( =cemeat on ! truffle1 & ov] t lay1 alt]nately1 a suffici5t quantity ( fillets ( smelt & an*ovy4 ,foll[ ) a fre% lay] ( =cemeat1 slices ( truffle1 c41 until ! m\ld is full1 & f9i% ) a lay] ( =cemeat4 ,poa* ! m\sse 7cov]$7 9 a mod]ate ov51 & all[ fifty m9utes = "o prep>$ 9 a qu>t-m\ld4 ,x is v easy1 h[ev]1 to tell :5 ! m\sse is done1 by simply ?ru/+ a small knife into x2 if ! blade ( ! knife )draws q clean1 ! m\sse is cook$4 ,z soon z x is ready1 turn ! m\ld upside-d[n on a di%1 & raise x a little 9 ord] to all[ ! liquid1 :i* always accumulates 9 m or less l>ge quantities1 to dra9 away4 ,soak up ?is liquid2 g5tly draw (f ! m\ld2 take (f ! pap]1 & remove ! fro? :i* may h =m$ on ! fillets by means ( a wet bru%4 ,lay a f9e1 groov$ mu%room on ! top ( ! m\sse2 surr\nd x ) m\ssel9e sauce 7,no4 #ib71 f9i%$ ) crayfi% butt]1 & s5d a sauceboat ( ! same m\ssel9e sauce to ! table ) ! di%4 ,n4,b4--,?is m\sse may also be prep>$ ) fillets ( sole1 ( salmon1 or ( tr\t1 c4 #ajjh--;,,haddock ,sometimes ! fi% is grill$1 b1 aft] hav+ bon$ x & remov$ its f9s & ! great] "p ( its belly1 x is m (t5 cook$ 9 wat] or milk1 ei!r ( :i* moi/5+ is usually %ort4 ,x is plung$ 9 slightly salt$ boil+ wat]1 & !n x is mov$ to ! side ( ! fire to poa*1 ) lid on4 ,all[ ab\t fifte5 m9utes = a fi% weigh+ "o & "o-half lbs4 ,di% x ) a few tablespoonfuls ( its cook+-liquor1 &1 subject to ! consum]'s ta/e1 s]ve "s fre% or melt$ butt] sep>ately4 ,:5 haddock is s]v$ at lun*1 s5d to ! table ) x an egg-sauce & a timbale ( potatoes1 fre%ly cook$ l'anglaise4 ,mack]el 7,maqu]eau7 #ajji--,,maqu]eau ,,b\illi1 ,,sauce ,,aux ,,groseilles ,cut ! mack]els into ?ree1 crosswise1 & poa* !m 9 c\rt-b\illon ) v9eg> 7,no4 #afc71 season$ ) a p9* ( f5nel p] p9t4 ,dra9 !m on a napk92 sk9 !m1 & di% !m ) curl$-leaf p>sley all r\nd4 ,) ! mack]els s]ve a gooseb]ry sauce prep>$ z foll[s3-- ,gre5 ,gooseb]ry ,sauce prop] to ,mack]el4--,cook "o lb4 ( gre5 gooseb]ries 9 a copp] sug> boil] ) ?ree oz4 ( sug> & en\gh wat] to cov] !m1 & !n rub !m ?r\gh tammy4 #ajaj--,,maqu]eau ,,grill ,cut (f ! extremity ( ! mack]els' m\?s2 op5 !m d[n ! back1 )\t divid+ !m into two4 ,season !m2 spr9kle !m ) melt$ butt]1 & grill !m g5tly1 tak+ c>e to ba/e !m by means ( a bru% ) melt$ butt] :ile !y are cook+4 ,set !m on a r\nd1 hot di%1 & spr9kle !m ) half-melt$ butt] la ,matre-d',htel1 aft] hav+ drawn _! halves toge!r1 t !y may seem natural & unt\*$4 ,or surr\nd !m ) groov$ slices ( lemon1 & s5d a 8,sauce ,diable ,esc(fi]0 to ! table sep>ately4 ,?is sauce con/itutes an excell5t adjunct to grill$ mack]el4 #ajaa--;,,filets ,,de ,,maqu]eau ,,aux ,,f9es ,,h]bes ,raise "s mack]els' fillets 9 su* wise z to leave ! bones q clean4 ,arrange ! fillets on a butt]$ di%1 & poa* !m 9 :ite w9e & ! cook+-liquor ( mu%rooms 9 equal quantities4 ,take c>e to cov] !m :ile !y are be+ poa*$4 ,?is done1 dra9 !m2 sk9 !m2 set !m on a long di%1 & cov] !m ) a h]b sauce 7,no4 #hc71 comb9$ ) _! cook+-liquor /ra9$ ?r\gh l95 & r$uc$4 #ajab--;,,filets ,,de ,,maqu]eau ,,au ,,p]sil ,raise ! fillets z be=e1 & poa* !m 9 a :ite-w9e c\rt-b\illon ) "o-half oz4 ( p>sley leaves p] p9t4 ,dra9 !m2 sk9 !m2 set !m on a long di%1 & cov] !m ) a p>sley sauce4 ,?is latt] is a butt] sauce 7,no4 #ff7 to :i* "s fre%ly-*opp$ p>sley is add$ at ! la/ mom5t4 #ajac--;,,filets ,,de ,,maqu]eau ,a ,,la ,v,,niti5ne ,poa* ! fillets 9 a c\rt-b\illon ) :ite w9e4 ,dra9 !m2 sk9 !m2 set !m on a long di%1 & cov] !m ) a ,v5etian sauce 7,no4 #ajg74 ,:it+ 7,m]lan7 #ajad--,,m]lan ,a ,l',,anglaise ,op5 ! :it+s d[n ! back2 loos5 ! sp9e1 & completely remove x4 ,season !m inside1 & treat !m l'anglaise ) v fre% & f9e bread-crumbs4 ,cook ! :it+s v quickly 9 cl>ifi$ butt]2 set !m on a long di%1 & spr9kle !m ) half-melt$ butt] la ,matre-d',htel4 ,n4,b4--,:it+s l'anglaise may also be grill$1 b x is pref]able to cook !m 9 cl>ifi$ butt]4 #ajae--,,m]lan ,a ,,la ,,b]cy ,slightly op5 ! :it+s d[n ! back1 ) ! view ( promot+ _! cook+ process4 ,lay !m on a butt]$ di% spr9kl$ ) f9ely-*opp$ %allots1 & moi/5 !m ) :ite w9e & fi% fumet4 ,add "o-half oz4 ( butt] p] :it+1 & cook 9 ! ov51 ba/+ (t5 ! :ile4 ,! mom5t :5 ! :it+s are q done %\ld be co9cid5t ) ! almo/ complete r$uction ( _! cook+-liquor4 ,set to glaze at ! la/ mom5t4 ,:5 tak+ ! :it+s out ( ! ov51 spr9kle !m ) a few drops ( lemon juice & a little *opp$ p>sley4 #ajaf--,,m]lan ,a ,,la ,,colb]t ,op5 ! :it+s d[n ! back1 & bone !m4 ,season !m2 dip !m 9 milk2 roll !m 9 fl\r2 & treat !m l'anglaise4 ,fry !m2 dra9 !m2 set !m on a long di%2 g>ni% ! op5+s 9 _! backs ) butt] la ,matre-d',htel & bord] ! di% ) groov$ slices ( lemon4 #ajag--,,m\ssel9es ,,de ,,m]lan ,= ! prep>ation ( ! m\ssel9e =cemeat1 ref] to ,no4 #aie4 ,! m\ld+ & poa*+ ( ^! m\ssel9es are ! same z = salmon m\ssel9es1 & ! prep>ations suit$ to ! latt] may likewise be appli$ to m\ssel9es de m]lans4 7,see ,m\ssel9es de ,saumon1 ,nos4 #gig to #gii47 #ajah--;,,filets ,,de ,,m]lan ,,au ,,grat9 ,raise ! fillets f "s :it+s1 & leave ! bones q clean4 ,lay !m on a butt]$ di% bespr9kl$ ) *opp$ %allots1 ! bottom ( :i* %\ld h be5 cov]$ ) a few tablespoonfuls ( grat9 sauce4 ,surr\nd ! fillets ) slices ( raw mu%rooms2 set two small1 cook$ mu%rooms ^u ea* fillet2 p\r a few tablespoonfuls ( :ite w9e into ! di%1 & cov] ! :ole ) grat9 sauce4 ,spr9kle ) f9e rasp+s & melt$ butt]1 & put ! di% 9 a suffici5tly fi]ce ov5 to 7#a7 r$uce ! sauce2 7#b7 all[ ! grat9 to =m2 & 7#c7 cook ! fillets at ! same mom5t ( "t4 ,9 respect ( ?is op]ation1 ref] to ,complete ,grat91 ,no4 #bfi4 ,:5 tak+ ! di% f ! ov51 spr9kle a little *opp$ p>sley & a few drops ( lemon juice ov] x4 ,n4,b4--,if ! :it+ be treat$ :ole1 ! proc$ure rema9s ! same4 #ajai--,,paupiettes ,,de ,,m]lan ,,au ,,grat9 ,raise "s fillets ( :it+2 coat !m ) a fi% =cemeat comb9$ ) f9e h]bs1 & roll !m into scrolls4 ,set ^! roll$ fillets on a r\nd1 butt]$ grat9 di% spr9kl$ ) *opp$ %allots1 ! bottom ( :i* %\ld h be5 cov]$ ) grat9 sauce4 ,surr\nd !m ) a bord] ( slic$1 raw mu%rooms2 place a small1 cook$ mu%room on ea* fillet1 & proce$ = ! re/ ( ! op]ation exactly z expla9$ "u 8,filets de ,m]lan au ,grat940 #ajbj--,,m]lan ,,en ,,lorgnette ,,au ,,grat9 ,sep>ate ! fillets f ! bones1 proce$+ f ! tail to ! head1 & completely remove ! sp9e ne> ! head4 ,cov] ! fillets ) fi% =cemeat 8aux f9es h]bes10 & roll !m into scrolls ) _! tail-ends inside4 ,set !m on a r\nd di% spr9kl$ ) *opp$ %allots & cov]$ ) grat9 sauce1 plac+ !m side by side1 all r\nd ! di%1 ) ! :it+s' heads 9 ! c5tre2 & proce$ = ! re/ ( ! op]ation z expla9$ "u ,no4 #ajah4 ,n4,b4--,:it+s prep>$ 9 ?is way may be treat$ ) :ite w9e1 ,dieppoise1 ,b]cy1 fri$1 c4 #ajba--;,,filets ,,de ,,m]lan ,,orly ,raise ! fillets & proce$ z = 8,filets de ,soles ,olga10 ,no4 #hic4 #ajbb--,,m]lan ,,sur ,,le ,,plat ,proce$ z = 8,sole sur le ,plat10 ,no4 #hcg4 #ajbc--,,m]lan ,a ,,la ,,ri*elieu ,prep>e six 8,m]lans l'anglaise10 ,no4 #ajad4 ,lay !reon a few slices ( truffle4 ,or di% !m simply on _! sides2 g>ni% _! top surfaces ) ! butt] prescrib$ above1 & put a r[ ( truffle slices on ! butt]4 #ajbd--,,morue ,,& ,,salt$ ,,cod 7,morue et ,cabillaud ,sal7 ,salt$ cod b\ght 9 ,engl& has g5]ally be5 fi%$ some:]e along ! ,engli% coa/1 & is1 z a rule1 ( rec5t salt+4 ,x has n ! peculi> flav\r ( ! ,icel&ic morue1 or t ( ! ,newf\ndl& specim5s1 & x does n l5d itself to su* a l>ge v>iety ( prep>ations z ^! two4 ,at ! end ( ea* ( ! foll[+ recipes1 ,i indicate ! k9d ( cod to :i* ! proc$ure may be appli$4 ,morue1 especially ! ,newf\ndl& k9d1 %\ld be set to soak at lea/ twelve h\rs be=e be+ us$1 & ! wat] dur+ t "t %\ld be frequ5tly *ang$4 ,:5 ab\t to cook x1 suppress its f9s1 & cut x up 9 a way befitt+ ! select$ mode ( prep>ation4 ,all[ f\r oz4 gross ( ! fi% = ea* p]son4 #ajbd;a--,,salt$ ,,cod ,,& ,,morue ,a ,l',,anglaise ,put ! fi% into cold wat]2 set to boil1 & z soon z ?is po9t is rea*$1 leave ! fi% to poa* on ! side ( ! fire = fifte5 m9utes4 ,dra91 sk91 di% on a napk91 & s]ve1 sep>ately1 a timbale ( p>snips & an egg-sauce l'cossaise4 ,bo? k9ds ( cod may be us$ = ?is di%4 #ajbe--,,morue ,a ,,la ,b,n,,dict9e ,poa* "o & "o-half lbs4 ( morue z above2 dra9 x & cut into small pieces1 cle>$ ( all sk9 & bone4 ,p\nd x quickly :ile x is /ill hot1 & add to x half its weight ( potatoes cook$ z = a pure1 dra9$1 & dri$ 9 ! ov5 = a few m9utes4 ,:5 ! :ole has be5 r$uc$ to a f9e pa/e1 add "o-six? p9t ( oil1 & "o-qu>t] p9t ( boil$ milk4 ,! oil & ! milk %\ld be add$ little by little1 & ! pa/e %\ld be m mell[ ?an /iff4 ,s]ve 9 a butt]$ grat9 di%2 arrange ! prep>ation 9 ! =m ( a dome2 spr9kle ) melt$ butt]1 & set to col\r 9 ! ov54 ,icel&ic & ,newf\ndl& morue4 #ajbf--,,morue ,,au ,,beurre ,,noir ,,ou ,,au ,,beurre ,,noisette ,cut ! morue into squ>es or rectangles2 roll ^! into paupiettes or scrolls1 & b9d ^! ) a piece ( /r+4 ,poa* !m 9 ! usual way2 dra9 !m2 scrape _! sk9s1 & di% !m4 ,spr9kle ) concass$ p>sley2 add lemon juice1 & cov] ) br[n or lightly-br[n$ butt]4 ,ei!r k9d ( cod may be us$4 #ajbg--;,,br&ade ,,de ,,morue ,cut "o lb4 ( morue into pieces1 & poa* ^! = eight m9utes4 ,! eight m9utes %\ld be c\nt$ f ! "t ! wat] beg9s to boil4 ,dra9 on a sieve1 & cle> ! pieces ( all sk9 & bones4 ,heat 9 a sautpan "o-six? p9t ( oil until ! latt] smokes2 ?r[ ! clean$ pieces ( morue into ! oil2 add a piece ( cru%$ g>lic ! size ( a h>icot-bean1 & /ir ov] a brisk fire ) a wood5 spoon until ! morue is r$uc$ to %r$s4 ,!n take ! saucepan (f ! fire1 &1 )\t ceas+ to /ir ! pa/e1 add !reto1 little by little1 z = a mayonnaise1 ab\t "o-half p9t ( oil4 ,:5 ! pa/e beg9s to /iff5 ?r\gh ! addition ( ! oil1 n[ & aga9 add a tablespoonful ( milk4 ,= ! am\nt ( morue us$1 "o-qu>t] p9t ( boil+ milk %\ld ?us be add$ by degrees4 ,:5 ! ,br&ade is f9i%$1 x %\ld h ! consi/5ce ( an ord9>y potato pure4 ,:5 ab\t to s]ve1 ta/e ! prep>ation1 & rectify its season+4 ,di% ! ,br&ade 9 a hot timbale1 build+ x up 9 ! %ape ( a pyramid1 & set !reon a cr[n ( bread-crumb triangles fri$ 9 butt] j be=e di%+ up4 ,n4,b4--,! triangles ( fri$ bread may1 ) advantage1 be replac$ by loz5ges made f puff-pa/e1 :i* are bak$ )\t col\ration4 ,= ! ,br&ade use only well-soak$ ,icel&ic or ,newf\ndl& morue4 #ajbh--;,,br&ade ,,de ,,morue ,a ,,la ,,cr,,me ,foll[ ! directions giv5 above1 b in/ead ( oil & milk1 use two-?irds p9t ( cream1 :i* %\ld be add$ to ! morue pa/e by spoonfuls4 #ajbi--,,morue ,a ,,la ,,cr,,ole ,f9ely m9ce an onion1 & cook x g5tly 9 butt] until x is ( a nice gold5 col\r4 ,spread x on ! bottom ( a little oval e>!nw>e di%1 & set ?ree tomatoes prep>$ la ,prov5ale 7,no4 #bbfh7 ^u x4 ,poa* "o lb4 ( morue2 dra9 x z soon z ready1 & flake x :ile cle>+ x ( all sk9 & bones4 ,lay ?is flak$ morue on ! slices ( tomato2 cov] x ) ?ree mild capsicums1 split & broil$2 spr9kle ! :ole ) a few drops ( lemon juice & "o oz4 ( lightly-br[n$ butt]1 & put ! di% 9 ! ov5 = a few m9utes4 ,s]ve v hot4 ,icel&ic or ,newf\ndl& morue may be us$4 #ajcj--;,,cabillaud ,,sale1 ,,or ,,morue ,a ,,la ,,holl&aise ,proce$ exactly z = 8,sole la ,holl&aise0 7,no4 #hbi74 ,bo? k9ds suit ?is prep>ation4 #ajca--;,,cabillaud ,,sale1 ,,or ,,morue ,a ,l',,indi5ne ,poa* "o lb4 ( salt$ cod or morue1 & flake x :ile cle>+ x ( all sk9 & bones4 ,mix ?is flak$ fi% ) two-?irds p9t ( ,indi5ne sauce1 & di% x 9 a hot timbale4 ,s]ve "s rice l',indi5ne sep>ately4 ,bo? k9ds ( fi% are suit$ to ?is di%4 #ajcb--,,morue ,a ,,la ,,lyonnaise ,poa* "o lb4 ( morue1 & flake x z expla9$ above4 ,f9ely m9ce a m$ium-siz$ onion1 & toss x 9 butt]4 ,also toss ?ree m$ium-siz$ potatoes cut into r\ndels4 ,heat "o oz4 ( butt] & two tablespoonfuls ( oil 9 a fry+-pan2 put !re9 ! flak$ morue & ! potatoes1 & toss ! :ole ov] a brisk fire = a few m9utes4 ,:5 ab\t to di% up1 add a few drops ( v9eg>4 ,di% 9 a hot timbale1 & spr9kle ! morue ) a p9* ( *opp$ p>sley4 ,use ei!r ! ,icel&ic or ! ,newf\ndl& fi% = ?is prep>ation4 #ajcc--,,s\ffl ,,de ,,morue ,f9ely p\nd "o-qu>t] lb4 ( fre%ly poa*$ & flak$ morue1 & add !reto1 little by little1 two tablespoonfuls ( hot & v ?ick ,b*amel sauce4 ,:5 ! pa/e is v smoo?1 season x2 put into a saucepan1 heat x1 & add ! yolks ( ?ree eggs1 & f\r :ites beat5 to a /iff fro?4 ,put ! :ole into a butt]$ s\ffl-saucepan1 & cook aft] ! mann] ( an ord9>y s\ffl4 ,take ei!r ,icel&ic or ,newf\ndl& morue = ?is di%4 #ajcd--;,,*> 7,ombre-,*evali]7 ,! *> is a fi% ( ! salmon family1 :i* is cul9>ily treat$ 9 exactly ! same way z ! tr\t4 ,:5 x is l>ge1 ! recipes giv5 = salmon tr\t may be adapt$ to x1 b x is mo/ly us$ small--t is to say1 f five in*es to t5 in*es long4 ,! fi%+ ( *> is re/rict$ *iefly to lake c\ntries1 su* z ,scotl& & ,switz]l&1 & x is only 9 season dur+ two mon?s ( ! ye>4 ,moreov]1 z ?is fi% loses mu* ( its quality 9 transit1 its sc>city on ! m>ket w be easily und]/ood4 ,! lake ( ,zug1 9 ,switz]l&1 supplies ! mo/ fam\s specim5s1 :i* are call$ ,ro!l by ! p ( ! locality4 ,! delicacy ( ! fi% is rem>kable1 & 9 ?is x may vie ev5 ) ! be/ riv] tr\t4 ,! *> ( ! ,scot* lakes may be treat$ aft] ! same recipes z ! ,swiss specim5s1 b !y are m (t5 us$ 9 ! prep>ation ( pott$ *>1 ! recipe = :i* is z foll[s3-- #ajce--,,pott$ ,,*> ,cook ! *>s 9 a f9e mirepoix ) :ite w9e1 exactly aft] ! mann] ( tr\t4 ,:5 ! fi% are cook$1 leave !m to cool completely 9 _! cook+-liquor4 ,dra9 !m2 sk9 !m2 sep>ate _! fillets1 & ?or\ghly bone !m4 ,set ! fillets 9 a special e>!nw>e pot2 entirely cov] !m ) cl>ifi$ butt]1 & put !m 9 a mod]ate ov5 = "o qu>t] ( an h\r4 ,leave !m to cool until ! next day1 & add suffici5t cl>ifi$ butt] to cov] !m ) a lay] "o-?ird in* ?ick4 ,if ,pott$ ,*> be left 9 ! cool1 x w keep = "s consid]able "t4 ,,r$ ,,mullets 7,,r\gets7 ,r$ mullet1 especially ! ,m$it]ranean rock k9d1 is "o ( ! greate/ fi% delicacies kn[n2 & ! surname 8,sea ,woodcock10 :i* g\rmets sometimes give x1 is q ju/ifi$1 n only by its quality1 b by ! fact t1 except = its gills1 x is g5]ally left :ole1 & n ev5 empti$4 ,x is be/ grill$4 #ajce;a--,,grill$ ,,r$ ,,mullet ,c>efully wipe ! mullet2 cisel x on ei!r side to a dep? 9 proportion to ! ?ickness ( its fle% & at clos] int]vals ! ?ick] ! latt] is1 9 ord] to facilitate ! cook+2 season x ) salt & pepp]2 spr9kle x ) a little oil & a few drops ( lemon juice2 spread a few slices ( lemon & a few p>sley /alks ^u & b5ea? x2 & let x m>9ade = an h\r or two1 turn+ x ov] frequ5tly ! :ile4 ,tw5ty m9utes be=e s]v+1 set ! r$ mullet on a d\ble fi% grill1 & cook x ov] a r fi]ce fire1 spr9kl+ x (t5 ! :ile ) its m>9ade4 ,di% & s]ve x z soon z x is ready1 & s]ve a little half-melt$ matre-d'htel butt] sep>ately4 #ajce;b--,,r\get ,a ,,la ,,bordelaise ,grill or saut ! r$ mullet4 ,at ! same "t s]ve a sauce ,bordelaise ,bonnefoy 7,no4 #fg74 #ajce;c--,,r\get ,,au ,,f5\il ,cisel & m>9ade ! r$ mullet z direct$ "u ,no4 #ajce;a1 & add a c]ta9 quantity ( *opp$ f5nel to ! aromatics4 ,tw5ty m9utes be=e s]v+1 add two oz4 ( r\ghly-*opp$ raw pork fat & a little p>sley to ! m>9ade2 wrap ! r$ mullets 9 /rong1 oil$ pap]1 toge!r ) its m>9ade1 grill x g5tly1 & s]ve x z x /&s4 #ajce;d--,,r\get ,a ,,la ,,ni,,oise ,grill x z direct$ above1 & s]ve x ) ! g>ni% giv5 "u 8,sole la ,nioise40 #ajce;e--,,r\get ,,en ,,papillote ,grill & wrap x 9 /rong1 oil$ pap] betwe5 two lay]s ( some:at ?ick ,duxelle sauce4 ,:5 ab\t to s]ve1 put ! papillote = five m9utes 9 ! ov51 t x may be s\ffld4 #ajcf--,,:itebait ,?ames :itebait1 :i* has _m po9ts 9 common ) ! 8,nonat0 ( ! ,m$it]ranean1 is "o ( ! riddles ( i*?yology2 =1 :ile x is g5]ally admitt$ t x is ! fry ( "o ( ! _m species ( fi%1 its real p>5tage is q unkn[n4 ,at d9n]s 9 ,london x usually /&s z a second fi%-c\rse1 &1 fri$ aft] ! cu/om>y mann]1 x con/itutes a di% ! delicacy ( :i* is incomp>able4 ,:itebait1 l ! nonat1 are extremely fragile1 & ought to be cook$ z soon z !y are caught4 ,!y are always s]v$ fri$1 & ! fry+-m$ium us$ 9 _! prep>ation %\ld be fre%1 abundant1 & j smok+ :5 ! fi% are plung$ into x4 ,previ\s to ?is op]ation1 h[ev]1 ! :itebait ought to be ?or\ghly dr$g$ ) fl\r & plac$ 9 a special sieve or fry+ basket1 ei!r ( :i* %\ld be well %ak51 9 ord] to rid ! fi% ( any sup]flu\s fl\r4 ,!y are !n plung$ into ! smok+ fry+-m$ium1 9 small quantities at a "t1 & "o m9ute's /ay !re9 suffices to r5d] !m suffici5tly crisp4 ,dra9+ is ! next op]ation1 effect$ ^u a spread piece ( l951 t ! fi% may be easily season$ ) table-salt & cay5ne1 mix$4 ,?is done1 ! :itebait are di%$ ^u a napk9 & s5t to ! table ) v gre51 fri$ p>sley4 ,,v>i\s ,,prep>ations ,,( ,,fi% #ajcg--,,matelote ,,au ,,v9 ,,r\ge ,! fi% us$ = ! ,matelote are eel1 c>p1 t5*1 bream1 p]*1 c4 ,x may be prep>$ f "o or _m k9ds ( fi%4 ,put ! fi%1 cut into sections1 into a sautpan4 ,= two lbs4 ( x1 add "o m9c$ onion1 "o faggot1 two cloves ( g>lic1 "o p9t ( r$ w9e1 a p9* ( salt1 & ano!r ( pepp] or f\r pepp]corns4 ,set to boil2 add ?ree tablespoonfuls ( heat$ & burnt br&y2 cov] ! sautpan1 & complete ! cook+ ( ! fi%4 ,?is done1 transf] ! pieces to ano!r saucepan2 /ra9 ! cook+-liquor1 r$uce x by a ?ird1 & ?ick5 x ) mani$ butt] 7consi/+ ( "o & "o-half oz4 ( butt] & "o tablespoonful ( fl\r71 cut into small pieces4 ,:5 ! leason has be5 prop]ly effect$1 p\r ! result+ sauce ov] ! pieces ( fi%2 heat1 & di% 9 a timbale4 #ajch--,,matelote ,,au ,,v9 ,,blanc ,prep>e ! fi% z above1 b use :ite w9e in/ead ( r$1 & burn ! br&y z be=e4 ,:5 ! pieces ( fi% are cook$1 transf] !m to ano!r saucepan ) small onions1 previ\sly cook$ 9 butt]1 & small1 cook$ mu%rooms4 ,/ra9 ! cook+-liquor1 r$uce x to a little less ?an half1 ?ick5 x ) fi% vel\t1 & f9i% ) "o oz4 ( butt]4 ,p\r ?is sauce ov] ! fi% & ! g>ni%2 di% ! :ole 9 a timbale or a deep di%1 & surr\nd ) crayfi%1 cook$ 9 c\rt-b\illon1 & little cru/s 9 ! %ape ( he>ts1 fri$ 9 butt]4 #ajci--;,,b\illabaisse ,a ,,la ,,m>seillaise ,! fi% = ,b\illabaisse are rascasse1 *apon1 dory1 :it+1 filas1 b\dreuil1 sp9y lob/]1 r$ mullet1 gurnet1 c4 ,cut ! l>g] fi% into slices2 leave ! small] ones :ole1 & ) ! exception ( ! :it+ & ! r$ mullet1 :i* cook m spe$ily ?an ! o!rs1 put !m all into a saucepan4 ,= two lbs4 ( fi%1 add "o small onion1 ! *opp$ :ite ( "o leek1 "o small1 peel$1 press$ & *opp$ tomato1 two cru%$ cloves ( g>lic1 a l>ge p9* ( concass$ p>sley1 a p9* ( p[d]$ saffron1 a bit ( bay1 a little savory & f5nel1 & two tablespoonfuls ( oil4 ,moi/5 ! fi% ) j en\gh cold wat] to cov] x1 & season ) "o-?ird oz4 ( salt & a p9* ( pepp] p] qu>t ( wat]4 ,set to boil1 & cook ov] a brisk fire4 ,at ! end ( eight m9utes add ! pieces ( :it+ & r$ mullet1 & leave to cook = a fur!r sev5 m9utes4 ,p\r ! liquor ( ! b\illabaisse ov] "s slices ( h\sehold bread ly+ on ! bottom ( a deep di%2 set ! fi% on ano!r di% ) ! sections ( sp9y lob/] all r\nd1 & s]ve4 #ajdj--,,qu5elles ,,de ,,bro*et ,a ,,la ,,lyonnaise ,p\nd sep>ately "o lb4 ( ! meat ( pike1 cle>$ ( all sk9 & bones1 & "o lb4 ( ! fat ( kidney ( beef1 v dry1 clean$1 & cut into small pieces4 ,if desir$1 half ( ! weight ( ! fat ( kidney ( beef may be replac$ by "o-half lb4 ( beef m>r[4 ,put ! p\nd$ meat ( ! pike & ! kidney fat on sep>ate plates4 ,n[ p\nd "o lb4 ( frangipan ,panada 7,no4 #aib7 & add !reto1 little by little1 ! :ite ( f\r little eggs4 ,put ! pike meat & ! fat back into ! mort>1 & f9ely p\nd ! :ole until a f9e1 smoo? pa/e is obta9$4 ,rub ! latt] ?r\gh a sieve2 put ! result+ pure into a bas91 & "w x well ) a wood5 spoon 9 ord] to smoo? x4 ,) ?is =cemeat m\ld "s qu5elles ) a spoon1 & poa* !m 9 salt$ wat]4 ,if ^! qu5elles are to be s]v$ ) an ord9>y fi% sauce1 put !m into x z soon z !y are poa*$ & dra9$1 & simm] !m 9 x = t5 m9utes t !y may swell4 ,if ! sauce int5d$ = !m is to be ?ick5$ ) egg-yolks1 & butt]$ at ! la/ mom5t1 put !m into a saucepan ) a few tablespoonfuls ( fumet1 & simm] !m z direct$ 9 ! case ( an ord9>y fi% sauce1 tak+ c>e to keep ! saucepan well cov]$ t ! conc5trat$ /eam may assi/ ! swell+ ( ! qu5elles4 ,9 ?is case !y are add$ to ! sauce at ! la/ mom5t4 ,n4,b4--,slices ( truffle may always be add$ to ! sauce4 ,! qu5elles are di%$ ei!r 9 a silv] timbale1 9 a %all[ timbale-cru/1 or 9 a f9e vol-au-v5t cru/1 9 accordance ) ! arrangem5t ( ! m5u4 #ajda--;,,fi% ,,cakes ,fi% cakes or balls1 :i* are greatly appreciat$ 9 bo? ,engl& & ,am]ica1 are made f any boil$ fi%4 ,salt$ cod1 h[ev]1 is be/ suit$ to _! prep>ation1 & is !re=e us$ mu* m (t5 ?an o!r k9ds ( fi%4 ,flake "o lb4 ( cook$ cod1 & cle> x ( all sk9 & bones2 p\nd x ) "o-half lb4 ( fre%ly-cook$1 fl\ry potatoes1 two tablespoonfuls ( r$uc$ ,b*amel sauce1 & two :ole eggs4 ,season ) salt & pepp]4 ,:5 ! pa/e has be5 well beat5 & is smoo?1 take x out ( ! mort> & divide x into portions weigh+ ab\t two oz4 ,roll ^! portions into balls ^u a fl\r-du/$ mix+-bo>d1 flatt5 !m out to ! %ape ( ?ick quoits1 & treat !m l'anglaise4 ,fry !m at ! la/ mom5t 9 v hot fat1 & di% !m on a napk9 ) fri$ p>sley all r\nd4 #ajdb--,,wat]zoi ,9 ord] to prep>e ,wat]zoi1 x is be/1 :5 possible1 to h live fi% at "o's disposal1 n only because ^! are bett] able to resi/ ! cook+ process1 b also ow+ to ! fact t !y are ri*] 9 gelat9e 9 ! live /ate4 ,! fi% m g5]ally us$ are ! eel1 ! p]*1 ! t5*1 ! c>p1 ! pike1 c4 ,aft] hav+ scal$ & empti$ !m1 trim !m & cut (f _! heads & tails4 ,cut ! fi% into sections2 moi/5 ^! ) j en\gh cold wat] to cov] !m2 add a piece ( butt]1 suffici5t p>sley roots or /alks to produce a decid$ ta/e1 a few pepp]corns1 & "s salt4 ,set to cook on a brisk fire1 & take c>e t ! cook+-liquor be r$uc$ & suffici5tly ?ick5$ :5 ! fi% are cook$4 ,s]ve 9 a timbale or on a di%1 & s5d "s slices ( bread & butt] to ! table at ! same "t4 ,,*apt] ,,xv ,,relev,s ,,& ,,entr,,es ,! diff]5ce betwe5 ,relevs & ,entres ne$s only to be exam9$ v sup]ficially 9 ord] = x to be se5 h[ entirely ! classification hangs on ! "q ( bulk4 ,inde$1 ) v few exceptions1 ! same alim5t>y products--but*]'s meat1 fi%1 p\ltry1 & game--may be us$ ) p]fect propriety 9 ! prep>ation ( ei!r ,relevs or ,entres4 ,& if ! mode ( prep>ation & ! nature ( ! g>ni%+ +r$i5ts are sometimes dissimil>1 x is ow+ to t diff]5ce 9 bulk ref]r$ to above1 on acc\nt ( :i* ! ,relevs1 be+ m volum9\s1 are usually brais$1 pol$1 poa*$1 or roa/$2 :ile ! ,entres1 consi/+ ( small] pieces1 are *iefly sautd1 poa*$1 or grill$4 ,9 ! m5us ( old-fa%ion$ d9n]s la ,franaise1 ! l9e ( dem>cation betwe5 ,relevs & ,entres 0 f> m cle>ly def9$1 ! latt] be+ g5]ally twice1 if n ?rice1 z num]\s z ! =m]4 ,! fir/ s]vice ( a d9n] = tw5ty p1 = in/ance1 compris$ eight or twelve ,entres & f\r s\ps1 all ( :i* 7 set on ! d9+-table be=e ! admission ( ! d9]s4 ,z soon z ! s\ps 7 s]v$1 ! ,relevs1 to ! numb] ( f\r1 two ( :i* consi/$ ( fi%1 took ! place ( ! s\ps on ! table2 !y reliev$ ! s\ps2 h5ce _! "n1 :i* n[1 ( c\rse1 is q mean+less4 ,! ,russian me?od ( s]v+ greatly simplifi$ ! practice j describ$4 ,n[adays a d9n] r>ely consi/s ( m ?an two s\ps1 two ,relevs 7"o ( :i* is fi%71 & two or ?ree ,entres = ! fir/ s]vice4 ,v (t5 ! fi% ,relev1 in/ead ( be+ a l>ge piece ( fi%1 only consi/s ( fillets ( sole1 ( *ick5-turbots1 c41 or timbales1 :i* are real entres2 :ile ! ,relevs 7consi/+ ( l>ge pieces ( but*]'s meat or game71 in/ead ( be+ s]v$ z common s5se w\ld dictate1 i4e41 aft] ! fi% ,relev1 :5 ! d9]'s appetite is /ill ke51 are plac$1 accord+ to ,engli% cu/om1 aft] ! ,entres4 ,?us1 z ! two above examples %[1 ! p>ts play$ by ! ,relevs & ,entres respectively are v f> f be+ cle>ly def9$2 & ,i !re=e resolv$ to treat ( !m bo? 9 ! same *apt]1 & to app5d a few grills 7usually accompani$ by v>i\s sauces & g>ni%es71 :i* are really only lun*eon-roa/s4 ,! indications giv5 conc]n+ ! class to :i* ! recipes belong w suffice to avoid confusion4 ,,relev,s ,,& ,,entr,,es ,,( ,,but*]',s ,,meat ,,beef #ajdc--;,,fillet ,,( ,,beef 7,relev7 ,fillet ( beef = a ,relev may consi/ ei!r ( ! :ole piece1 trimm$1 /udd$1 or l>d$1 or a m or less l>ge piece cut f ! :ole1 & treat$ aft] "o ( ! me?ods suit$ to ! :ole fillet4 ,! fillet may be brais$1 pol$1 or roa/$2 b ! la/ two modes ( prep>ation suit x be/1 z x is g5]ally pref]r$ und]done & some:at r$ t[>ds ! c5tre4 ,! g>ni%es = a ,relev ( fillet ( beef are z num]\s z !y are v>i$2 &1 z !y are applicable n only to fillet ( beef b to all ,relevs ( but*]'s meat1 ,i give !m "h 9 pref]5ce1 s9ce fillet ( beef may be consid]$ ! *oice/ ( ,relevs4 #ajdd--;,,filets ,,de ,b,,uf ,,&al\se ,hav+ remov$ all ! connective tissue f ! fillet1 l>d x ) ?9 /rips ( bacon1 & pole or roa/ x4 ,glaze x at ! la/ mom5t2 set x on a long di%1 & surr\nd x )3--7#a7 ,"s grill$ half-capsicums1 fill$ ) rice la grecque 7,no4 #bbec72 7#b7 r\ndels ( egg-plant1 two in*es 9 diamet] & "o in* ?ick1 holl[$ out to =m cases1 fri$ 9 oil1 & g>ni%$ ) concass$ tomatoes toss$ 9 oil4 ,arrange ! half-capsicums & ! egg-plant alt]nately r\nd ! fillet1 & place a grill$ *ipolata sausage betwe5 ea*4 ,sauce to be s5t sep>ately4--,! gravy tak5 f ! pol+-/ock1 /ra9$1 cle>$ ( all grease1 & ?ick5$4 #ajde--;,,filet ,,de ,b,,uf ,,b\queti]e ,hav+ l>d$ ! fillet & pol$ or roa/$ x1 set x on a long di% & surr\nd x )3--7#a7 ,small heaps ( c>rots & turnips1 turn$ by means ( a small groov$ spoon1 & cook$ 9 consomm2 7#b7 small heaps ( little potatoes turn$ to ! %ape ( olives & cook$ 9 butt]2 7#c7 small heaps ( peas & ( ,fr5* beans1 cut into loz5ges & coh]$ ) butt]2 7#d7 five bun*es ( caulifl[]4 ,arrange ^! diff]5t products 9 su* wise z to v>y _! col\rs & ?r[ !m into relief4 ,s]ve ! gravy ( ! fillet sep>ately1 aft] hav+ cle>$ x ( all grease & /ra9$ x4 #ajdf--;,,filet ,,de ,b,,uf ,,cam>go ,trim ! fillet2 suppress ! long muscle ly+ on its ?ick] side 7,fr4 *ane71 & op5 ! meat l5g?wise f ! same side4 ,)draw ! meat f ! inside ( ! fillet s z to leave a wall ( meat only "o-half in* ?ick all r\nd4 ,f9ely *op ! )drawn meat & comb9e ) x1 p] lb41 little by little1 f f\r to five tablespoonfuls ( cream & f\r oz4 ( fre% foie gras4 ,season ) salt & pepp]1 rectify ! consi/5ce ( ! pa/e1 & add !reto1 p] lb41 two oz4 ( *opp$ truffles4 ,fill ! holl[ fillet ) ?is =cemeat1 !reby return+ x to its orig9al %ape1 & /ud its top surface ) po9t$ pieces ( truffle "o in* long by "o-qu>t] in* wide1 /uck into ! meat aslant4 ,9 ord] to facilitate ?is op]ation1 bore ! meat1 be=e ! ins]tion ( ! pieces ( truffles1 by means ( a small knife4 ,n[ cov] ! fillet ) slices ( bacon & /r+ x lat]ally1 leav+ a space ( "o in* betwe5 ea* /r&4 ,pole ! meat c>efully1 & take c>e t ! =cemeat inside be well1 b n ov]-done4 ,?is may be asc]ta9$ by ?ru/+ a braid+ ne$le into ! ?icke/ "p ( ! fillet1 z soon z ! meat seems resi/+ & ela/ic to ! t\*4 ,if ! ne$le )draws clean1 ! fillet is ready4 ,n[ glaze x1 aft] hav+ cut away ! /r+ & remov$ ! slices ( bacon2 di% x1 & surr\nd x ) ! foll[+ g>ni%3--,small t>tlet-cru/s g>ni%$ by means ( noodles ) cream2 a slice ( foie gras /amp$ out ) a r\nd cutt] & toss$ 9 butt]1 ^u ! noodles2 & a f9e slice ( truffle on ! foie gras4 ,sauce to be s5t to ! table sep>ately4--,! r$uc$ pol+-liquor ( ! fillet1 cle>$ ( all grease1 & add$ to a ,prigueux sauce4 #ajdg--;,,filet ,,de ,b,,uf ,,*,,tela9e ,l>d ! fillet1 pole x1 & glaze x j be=e di%+ up4 ,set x on a long di%1 & surr\nd x ) ! foll[+ g>ni%3--7#a7 ,m$ium-siz$ arti*oke-bottoms g>ni%$ ) ?ick ,s\bise2 7#b7 f9e1 peel$ *e/nuts cook$ 9 ! pol+-liquor2 7#c7 small heaps ( lightly br[n$ potatoes1 cook$ 9 butt] at ! la/ mom5t4 ,sauce to be s5t sep>ately4--,! r$uc$ pol+-liquor ( ! fillet1 cle>$ ( all grease & add$ to a ,madeira sauce4 #ajdh--;,,filet ,,de ,b,,uf ,,clam>t ,l>d ! fillet & roa/ x4 ,set x on a long di% & surr\nd x )3--7#a7 ,little t>tlet-cru/s g>ni%$ ) peas1 prep>$ la ,franaise 7,no4 #baic71 comb9$ ) ! cisel$ lettuce us$ 9 _! cook+-process1 & coh]$ ) butt]2 7#b7 small quoits ( 8,pommes ,macaire0 7,no4 #bbbh74 ,arrange ! t>tlet-cru/s & ! quoits alt]nately4 ,sauce to be s5t sep>ately4--,! gravy slightly ?ick5$4 #ajdi--;,,filet ,,de ,b,,uf ,,dauph9e ,l>d ! fillet & pole x4 ,glaze x at ! la/ mom5t2 set x on a long di%1 & surr\nd x ) a g>ni% ( potato croquettes la ,dauph9e1 m\ld$ to ! %ape ( corks1 & fri$ j be=e di%+ up4 ,sauce to be s5t sep>ately4--,pale half-glaze ) ,madeira4 #ajej--;,,filet ,,de ,b,,uf ,,dub>ry ,l>d ! fillet ) bacon1 & roa/ x4 ,set x on a long di%1 & surr\nd x ) small heaps ( caulifl[] m\ld$ to ! %ape ( balls1 coat$ ) ,mornay sauce1 bespr9kl$ ) grat$ *eese1 & put 9 ! ov5 = ! grat9 to =m j 9 "t = ! di%+ up4 ,s5d a ?ick5$ gravy to ! table sep>ately4 #ajea--;,,filet ,,de ,b,,uf ,,du*esse ,ei!r roa/ or pole ! l>d$ fillet4 ,if x be pol$1 glaze x at ! la/ mom5t4 ,set x on a long di% & surr\nd x ) potatoes la ,du*esse 7! %ape ( :i* may be v>i$ accord+ to fancy71 lightly br[n$ & col\r$ 9 ! ov5 = a few m9utes be=e ! di%+4 ,sauce to be s5t sep>ately4--,half-glaze ) ,madeira4 #ajeb--;,,filet ,,de ,b,,uf ,,f9anci,,re ,pole ! l>d$ fillet4 ,glaze x at ! la/ mom5t & set x on a long di%4 ,surr\nd x ) a g>ni% consi/+ ( 7#a7 qu5elles ( ord9>y =cemeat2 7#b7 groov$ & cook$ button-mu%room heads2 7#c7 cocks' combs & kidneys2 7#d7 turn$ & blan*$ olives4 ,ea* g>ni% %\ld be plac$ on ! di% 9 di/9ct heaps4 ,cov] ! g>ni% ) a little f9ancire sauce1 & s5d ! same sauce sep>ately4 #ajec--;,,filet ,,de ,b,,uf ,,ga/ronome ,ins]t truffles1 cut to ! %ape ( ord9>y l>d+-bacon1 into ! fillet1 & set ! latt] to m>9ade = f\r or five h\rs 9 "o-qu>t] p9t ( ,madeira4 ,?is done1 ?or\ghly wipe x2 cov] x ) slices ( bacon1 & braise x 9 ,madeira4 ,:5 ab\t to s]ve x1 remove ! slices ( bacon2 glaze x slightly1 & set x on a long di%4 ,surr\nd x ) a g>ni% consi/+ ( 7#a7 l>ge & ?ick slices ( truffle1 cook$ 9 a f9e mirepoix ) *ampagne2 7#b7 f9e *e/nuts cook$ 9 consomm & glaz$2 7#c7 f9e cocks' kidneys1 roll$ 9 pale1 ?9 meat-glaze2 7#d7 noodles toss$ 9 butt]4 ,^! diff]5t g>ni%es %\ld be arrang$ 9 alt]nate heaps1 & connect$ by means ( m$ium-siz$ truffles cook$ 9 ,madeira4 ,sauce to be s5t sep>ately4--,half-glaze comb9$ ) ! cook+-liquor ( ! truffles1 /ra9$ ?r\gh l95 & r$uc$ to two-?irds4 #ajed--;,,filet ,,de ,b,,uf ,,god>d ,l>d ! fillet ) alt]nate /rips ( bacon & salt$ tongue1 & pole x4 ,glaze x a few m9utes be=e s]v+2 set x on a long di%1 & surr\nd x ) a g>ni% consi/+ ( 7#a7 qu5elles ( ord9>y =cemeat ) *opp$ mu%rooms & truffles add$ !reto1 m\ld$ by means ( a c(fee-spoon1 & poa*$ j be=e di%+ up2 7#b7 turn$ & cook$ button-mu%room heads2 7#c7 glaz$ lamb sweet-breads2 7#d7 cocks' combs & kidneys2 7#e7 truffles fa%ion$ l olives4 ,slightly coat ^! g>ni%es1 :i* %\ld be arrang$ 9 heaps1 ) sauce2 f9i% ! di% ) f\r oval qu5elles deck$ ) tongue & truffle1 & place "o ( ^! at ei!r end & side ( ! di%4 ,sauce to be s5t sep>ately4--,a ,god>d sauce comb9$ ) ! cook+-liquor ( ! fillet1 cle>$ ( all grease & r$uc$4 #ajee--;,,filet ,,de ,b,,uf ,,hongroise ,l>d ! fillet & roa/ x4 ,set x on a long di% & surr\nd x ) a g>ni% consi/+ ( m$ium-siz$ onions1 cook$ 9 :ite consomm1 & glaz$ 9 butt] at ! la/ m9ute4 ,sauce to be s5t sep>ately4--,?9 ,s\bise ) paprika4 #ajef--;,,filet ,,de ,b,,uf ,,japonaise ,l>d ! fillet & pole x4 ,glaze x j be=e di%+2 set x on a long di%1 & surr\nd x ) a g>ni% consi/+ ( 7#a7 small cr\/ades cook$ 9 groov$ brio*e-m\lds & g>ni%$ ) ,japanese arti*okes coh]$ by means ( vel\t2 7#b7 potato croquettes m\ld$ to ! %ape ( eggs & fri$ j be=e di%+ up4 ,arrange ! cr\/ades & ! croquettes alt]nately4 ,s5d ! gravy ( ! fillet1 /ra9$ & cle>$ ( all grease1 to ! table sep>ately4 #ajeg--;,,filet ,,de ,b,,uf ,,j>d9i,,re ,l>d ! fillet & roa/ x4 ,set x on a long di% & surr\nd x ) ! foll[+ g>ni%es1 :i* %\ld be arrang$ 9 di/9ct heaps 9 su* wise z to alt]nate _! col\rs3--,c>rots & turnips1 rais$ by means ( a groov$ spoon-cutt] & cook$ sep>ately 9 consomm2 peas1 ,fr5* beans 9 loz5ge-=m & small flageolets1 ea* ( :i* vegetables %\ld be cook$ 9 a mann] 9 keep+ ) its nature1 & sep>ately coh]$ ) butt]2 portions ( fre%ly-cook$ caulifl[]1 kept v :ite & ( tight gr[?4 ,s5d "s ,holl&aise sauce = ! caulifl[]1 & "s cle> gravy1 to ! table1 sep>ately4 #ajeh--;,,filet ,,de ,b,,uf ,,lorette ,l>d ! fillet & pole x4 ,glaze x at ! la/ mom5t2 set x on a long di%1 & surr\nd x ) a g>ni% z foll[s3--7#a7 ,a small pyramid ( ,lorette potatoes 7,no4 #bbbf7 at ei!r end ( ! fillet2 7#b7 f9e heaps ( asp>agus-heads1 coh]$ ) butt]1 on ei!r side4 ,s5d "s tomatd half-glaze sep>ately4 #ajei--;,,filet ,,de ,b,,uf ,,mac,,do9e ,prep>e ! fillet z direct$ "u 8,filet de ,buf ,j>d9ire40 ,set x on a long di% & surr\nd x ) a ,macdo9e g>ni%4 ,! latt] comprises ! same +r$i5ts z ! 8,j>d9ire02 b1 in/ead ( _! be+ heap$ sep>ately1 !y are mix$ toge!r & coh]$ by means ( butt]4 #ajfj--;,,filet ,,de ,b,,uf ,,au ,,mad,,re ,,et ,,aux ,,*ampignons ,l>d & pole ! fillet4 ,glaze x2 di% x z be=e1 & surr\nd x ) f9e mu%room-heads1 turn$ & groov$4 ,s5d to ! table1 sep>ately1 a ,madeira sauce f9i%$ ) ! pol+-liquor1 cle>$ ( all grease & r$uc$4 #ajfa--;,,filet ,,de ,b,,uf ,,mod]ne ,l>d ! fillet alt]nately ) bacon & tongue1 & pole x4 ,glaze x j be=e di%+2 set x on a long di%1 & surr\nd x ) g>ni% z foll[s3--,on ei!r side ( ! fillet lay a r[ ( small 8*>treuses10 made 9 small1 hexagonal m\lds4 ,to make ^! 8*>treuses10 butt] ! m\lds & deck ! bottom ( ea* ) a slice ( truffle1 big en\gh to almo/ entirely cov] x4 ,n[ l9e ! sides ( ! m\lds ) v>i\s vegetables1 su* z c>rots1 turnips1 peas1 & ,fr5* beans2 ea* ( :i* vegetables %\ld be cook$ z its nature requires4 ,arrange !m 9 su* wise z to v>y _! col\rs1 & spread ov] ! :ole a ?9 lay] ( r flimsy =cemeat4 ,fill up ! m\lds ) brais$ cabbage1 :i* %\ld be well press$ ) ! view ( ridd+ x ( all its moi/ure1 & put ! *>treuses 9 a ba9-m>ie t5 m9utes be=e di%+ ! fillet4 ,at ei!r end ( ! fillet set "s brais$ half-lettuces1 arrang+ !m s t !y frame ! ends ( ! fillet 9 half-circles4 ,betwe5 ! lettuce & ! *>treuses set f\r r\nd qu5elles1 decorat$ ) salt$ tongue & poa*$ 9 "t to be ready = ! di%+ ( ! meat4 ,s5d to ! table1 sep>ately1 ! pol+-liquor ( ! fillet1 cle>$ ( all grease1 /ra9$1 & slightly ?ick5$ ) arr[root4 #ajfb--;,,filet ,,de ,b,,uf ,,montmor5cy ,l>d ! fillet & pole x4 ,glaze x j be=e di%+ up1 & set x on a long di%4 ,s5d to ! table1 sep>ately1 a ,madeira sauce f9i%$ ) ! pol+-liquor ( ! fillet1 to :i* add 7p] p9t ( ! sauce7 ?ree tablespoonfuls ( r$-currant jelly2 two tablespoonfuls ( f9ely-grat$ horse-radi%1 or ! latt] f9ely grat$ fir/1 & !n *opp$2 ?irty mod]ately-sweet5$ *]ries1 set to soak 9 tepid wat] sev5 or eight m9utes be=eh&1 & dra9$ j be=e be+ add$ to ! sauce4 #ajfc--;,,filet ,,de ,b,,uf ,,niv]naise ,l>d ! fillet & pole x4 ,glaze x at ! la/ mom5t2 set x on a long di%1 & surr\nd x ) g>ni% z foll[s3--7#a7 ,heaps ( small c>rots1 %ap$ l elongat$ olives1 cook$ 9 :ite consomm & a little butt] & sug>1 & roll$ 9 _! cook+-liquor 7r$uc$ to ! consi/5ce ( syrup71 ) ! view ( glaz+ !m4 ,s5d ! pol+-liquor 7cle>$ ( all grease & /ra9$7 to ! table sep>ately4 #ajfd--;,,filet ,,de ,b,,uf ,,ori5tale ,roa/ ! fillet 8pla910 i4e41 )\t previ\sly l>d+ x4 ,set x on a long di%1 & surr\nd x ) ! foll[+ g>ni%1 tak+ c>e to alt]nate ! +r$i5ts1 viz41 7#a7 timbales ( rice la grecque 7,no4 #bbec7 m\ld$ 9 butt]$ d>iole-m\lds1 ea* timbale be+ plac$ on a m$ium-siz$ half-tomato1 season$ & toss$ 9 butt]2 7#b7 croquettes ( sweet potatoes1 m\ld$ to ! %ape ( corks1 & fri$ j be=e di%+ up4 ,s5d to ! table1 sep>ately1 a highly season$ tomato sauce4 #ajfe--;,,filet ,,de ,b,,uf ,,p]ig\rd9e ,l>d ! fillet & pole x4 ,glaze x j be=e di%+ up2 set x on a long di%1 & surr\nd x ) m$ium-siz$ truffles1 fre%ly cook$ 9 ,madeira & f9e mirepoix1 & glaz$4 ,s5d a ,prigueux sauce sep>ately4 #ajff--;,,filet ,,de ,b,,uf ,,petit ,,duc ,l>d ! fillet & pole x4 ,glaze x 9 good "t2 set x on a long di%1 & surr\nd x ) ! foll[+ g>ni%3--7#a7 crisp1 small patties ( puff pa/e g>ni%$ ) asp>agus-heads coh]$ by means ( cream sauce2 7#b7 m$ium-siz$ arti*oke-bottoms1 prep>$ 9 ! usual way1 & g>ni%$ ) slices ( truffle4 ,s5d1 sep>ately1 a light1 meat glaze1 comb9$ ) f\r oz4 ( butt] p] "o-half p9t4 #ajfg--;,,filet ,,de ,b,,uf ,,portugaise ,l>d ! fillet & roa/ x4 ,set x on a long di%1 & g>ni% x z foll[s3-- #a4 ,a r[ ( m$ium-siz$1 /uff$ tomatoes on ei!r side4 #b4 ,at ei!r end a nice heap ( potatoes1 %ap$ l long olives1 & cook$ 9 butt] j be=e di%+ up4 ,s5d a light1 ,portugaise sauce sep>ately4 #ajfh--;,,filet ,,de ,b,,uf ,,prov5,,ale ,l>d ! fillet & pole x4 ,glaze x at ! la/ m9ute2 set x on a long di%1 & surr\nd x ) ! foll[+1 alt]nat$3--,tomatoes & mu%rooms /uff$ la ,prov5ale 7,nos4 #bbff & #bjge74 ,s5d a tomatd half-glaze sauce1 sep>ately4 #ajfi--;,,filet ,,de ,b,,uf ,r,,g5ce ,m>9ade ! fillet 9 ,rh9e w9e two or ?ree h\rs 9 advance2 cov] x ) a ,matignon 7,no4 #bbg72 envelop ! fillet & ! ,matignon 9 slices ( bacon1 & set ! :ole to braise ) its m>9ade4 ,a few m9utes be=e di%+ up1 remove ! slices ( bacon & ! ,matignon1 & glaze ! fillet4 ,set x on a long di%1 & surr\nd x ) ! foll[+ g>ni%1 :i*1 except = ! decorat$ qu5elles1 :i* are left pla91 %\ld be arrang$ 9 di/9ct heaps1 & slightly coat$ ) sauce3--7#a7 qu5elles ( ord9>y =cemeat1 comb9$ ) *opp$ tongue1 m\ld$ by means ( a c(feespoon1 & poa*$ at ! la/ m9ute2 7#b7 collops ( foie gras toss$ 9 butt]2 7#c7 f9e cocks' combs2 7#d7 v :ite1 cook$ mu%room-heads1 & truffles %ap$ l l>ge olives4 ,s5d1 sep>ately1 ! brais+-liquor ( ! fillet1 cle>$ ( all grease1 /ra9$ ) pressure1 r$uc$1 & add$ to a half-glaze sauce4 #ajgj--;,,filet ,,de ,b,,uf ,,r5aissance ,l>d ! fillet & pole x4 ,glaze x at ! la/ m9ute2 set x on a long di%1 & surr\nd x ) a g>ni% ( e>ly-season vegetables1 compris+ c>rots & turnips1 rais$ by means ( a l>ge1 r\nd1 groov$ spoon-cutt]1 cook$ 9 consomm & glaz$2 v gre5 peas2 small ,fr5* beans2 small faggots ( asp>agus-heads2 portions ( caulifl[]s1 & small potatoes cook$ 9 butt]4 ,r5aissance g>ni% is1 h[ev]1 subject to no fix$ rules1 & x may consi/ ( all ! available e>ly-season vegetables1 small arti*oke-bottoms includ$4 ,s5d a cle> gravy sep>ately4 #ajga--;,,filet ,,de ,b,,uf ,,ri*elieu ,l>d ! fillet1 & ei!r pole or roa/ x4 ,if x be pol$1 glaze x 9 good "t2 set x on a long di%1 & surr\nd x ) ! foll[+ g>ni%1 :i* %\ld be arrang$ 9 di/9ct heaps & 9 su* wise z to contra/ its col\r+3--7#a7 ,small tomatoes & m$ium-siz$ mu%rooms1 /uff$2 7#b7 small or half-lettuces1 brais$ & well trimm$2 7#c7 potatoes1 ! size ( pigeons' eggs1 cook$ 9 butt] & prep>$ j 9 "t = ! di%+ up4 ,s5d ! cook+-liquor1 cle>$ ( all grease1 & slightly ?ick5$1 sep>ately4 #ajgb--;,,filet ,,de ,b,,uf ,,sa9t-,,flor5t9 ,l>d ! fillet & roa/ x4 ,set x on a long di%1 & surr\nd x ) ! foll[+ g>ni%3--7#a7 ,at ei!r end1 a heap ( cpes1 prep>$ la ,bordelaise at ! la/ m9ute2 7#b7 croquettes ( potatoes la ,sa9t-,flor5t91 on ei!r side4 ,^! croquettes are prep>$ f ! same potato-pa/e z 8,pommes ,du*esse10 b 9 ?is case ! pa/e receives a copi\s addition ( *opp$ tongue4 ,m\ld !m to ! %ape ( loz5ges1 & treat !m l'anglaise1 us+ = ! purpose v f9e v]micelli in/ead ( bread-crumbs4 ,fry ! croquettes j be=e di%+ up4 ,s5d1 sep>ately1 a ,bordelaise sauce ) :ite w9e1 kept some:at light4 #ajgc--;,,filet ,,de ,b,,uf ,,sa9t-,,g]ma9 ,l>d ! fillet & roa/ x4 ,set x on a long di%1 & surr\nd x ) ! foll[+ g>ni%3--7#a7 ,at ei!r end ( ! fillet a nice heap ( glaz$ c>rots1 cut to ! %ape ( olives2 7#b7 a heap ( v small potatoes1 cook$ 9 butt]1 on ei!r side ( ! c>rots2 7#c7 a r[ ( small timbales ( v gre5 peas pure 7,no4 #baif7 on ei!r side ( ! fillet4 #ajgd--;,,filet ,,de ,b,,uf ,,talleyr& ,cut up ! necess>y numb] ( raw truffles = ! g>ni%+ ( ! fillet4 ,! pieces ( truffle %\ld be "o in* long & "o-qu>t] in* wide1 & s po9t$ z to enable !m to be easily /uck into ! meat4 ,to /ick !m 91 make small incisions 9 ! fillet1 & 9 ^! set ! bits ( truffle4 ,m>9ade ! fillet = ?ree h\rs 9 ,madeira2 wrap x 9 slices ( bacon2 /r+ x1 & set x to braise ) its m>9ade4 ,?is done1 remove ! slices ( bacon2 glaze x1 & set x on a long di%4 ,s5d ! foll[+ g>ni% sep>ately3--,poa*$ mac>oni1 cut into pieces "o & "o-half in*es long1 & comb9$ p] lb4 ) ?ree oz4 ( grat$ ,gruyre & ,p>mesan1 "o & "o-half oz4 ( butt]1 ?ree oz4 ( a juli5ne ( truffles1 & ?ree oz4 ( cook$ foie gras1 cut into l>ge dice4 ,z an adjunct1 s5d a ,prigueux sauce ) a f9e juli5ne ( truffles in/ead ( ! latt] *opp$4 #ajge--;,,filet ,,de ,b,,uf ,,froid 7,relev7 ,fillet ( beef1 :5 prop]ly di%$1 makes an excell5t cold ,relev4 ,= ?is purpose l>d x1 roa/ x 7keep+ x some:at und]done t[>ds ! c5tre71 &1 :5 x is q cold1 trim1 & coat x ) half-melt$ jelly4 ,!n set x ei!r directly ^u a di% or ^u a cu%ion ( bread or c>v$ rice1 :i* makes ! di% m sightly :5 ! g>ni% is add$4 ,be=e sett+ ! fillet on ! di% or on ! cu%ion ( rice1 x is well to cut a slice "o-fif? in* ?ick f ! :ole ( its base2 leave ?is slice "u ! fillet :5 di%+2 by ?is means1 :5 ! c>v+ is proce$$ )1 ea* slice w be f\nd to be neatly trimm$4 ,cold fillet ( beef all[s ( e possible cold vegetable g>ni%4 ,! vegetables %\ld be cook$ ) ! greate/ c>e & be left to cool naturally4 ,:5 !y are q cold1 ei!r coh]e !m by means ( jelly1 or set !m r\nd ! fillet 9 neat heaps1 tak+ c>e to alt]nate _! %ades1 & coat !m ) almo/ melt$ aspic4 ,f9ally1 betwe5 ea* heap ( vegetables lay a little *opp$ & v cle> aspic1 &1 r\nd ! :ole1 arrange a bord] consi/+ ( bits ( aspic 7r\nd1 oval1 squ>e1 loz5ge-%ap$1 c47 v regul>ly cut4 ,i see no reason = devot+ any fur!r space to ?is subject4 ,:at has be5 said %\ld1 ,i ?9k1 suffice to %[ h[ v>i$ & num]\s are ! possible ways ( di%+ cold fillet ( beef1 ! m9ute details ( :i* may1 ) advantage1 be left to ! +5uity ( ! op]ator4 ,,fillet ,,( ,,beef ,,= ,,entr,,es #ajgf--;,,*,,teaubri&1 ,,fillet ,,/eak1 ,,t\rn$os ,by fillet /eaks are und]/ood ^? pieces ( meat cut lat]ally f ! ?icke/ "p ( ! fillet ( beef4 ,!y ought to be ab\t "o & "o-half in*es ?ick1 & weigh f six to sev5 oz4 ,t\rn$os are half-fillets 9 respect ( _! weight1 & might well be call$ ! 8k]nels0 ( ! fillet ( beef4 ,! usual ?ickness ( a t\rn$os is ab\t "o & "o-qu>t] in*es1 & !y %\ld be cut to a nice1 r\nd %ape4 ,) ! object ( pres]v+ _! %ape1 !y may be ti$ r\nd ) /r+4 ,*teaubri& is also procur$ f ! c5tre ( fillet ( beef1 & its weight is (t5 twice1 ?rice1 & sometimes m ?an ?rice z mu* z t ( ! ord9>y fillet /eaks4 ,z a rule1 especially :5 grill$1 x con/itutes a special roa/ = lun*eons2 :5 x is cook$ 9 ! saucepan1 i4e41 sautd1 x is m (t5 s]v$ z a ,relev4 ,! same g>ni%es suit fillet1 ,*teaubri&s1 & t\rn$os1 ! only necess>y modifications be+ 9 respect ( size & arrangem5t1 :i* %\ld be subject to ! size ( ! piece ( meat4 ,! g>ni%es detail$ h]eaft] are = ! t\rn$os1 :i* supply ! greate/ numb] ( ! di%es prep>$ f ! ?ree diff]5t cuts ( fillet4 ,if a fillet /eak be prep>$ aft] "o ( ! foll[+ recipes1 ! g>ni% %\ld be made a little /rong]1 & its con/itu5ts modifi$ 9 ! di%+1 nei!r ( :i* *anges ne$ 9 any way alt] ! =mula4 ,! same holds ) reg>d to a ,*teaubri&4 ,?us1 = example1 if x be requir$ to prep>e a fillet /eak or a ,*teaubri&1 aft] ! recipe 8,t\rn$os l',algri5ne10 ! numb] ( croquettes & tomatoes %\ld be half z mu* aga91 & !y %\ld be arrang$ alt]nately r\nd ! meat1 in/ead ( ! latt] be+ plac$ on ! croquettes1 z 9 ! case ( ! t\rn$os4 ,if ! fillets are to be treat$ 8 l',alsaci5ne10 aft] ! recipe = t\rn$os1 ! sau]kraut %\ld be di%$ 9 a timbale in/ead ( 9 t>tlet-cru/s1 c4 ,all t is ne$$1 !re=e1 is a *ange 9 ! me?od ( arrangem5t1 & ?is c be decid$ ^u at a glance1 )\t necess>ily int]f]+ ) ! pr9ciple ( ! recipe4 ,x %\ld be borne 9 m9d t ne>ly all ! g>ni%es giv5 "u fillet ( beef1 s]v$ :ole1 may be appli$ to ,*teaubri&s1 fillet /eak1 & t\rn$os1 provid$ !y be made 9 proportion to ! size ( ! diff]5t pieces4 ,i see no ne$1 !re=e1 to repeat ^! vegetable recipes 9 s f> z !y relate to ! v>i\s cuts ( fillet ( beef4 ,x is only necess>y to add t = ! fillet ( beef1 z well z = t\rn$os1 noisettes1 c41 a l>ge numb] ( pla9 vegetable g>ni%es may be us$1 ! details ( :i* ,i pref] to omit = fe> ( unduly l5g!n+ ?is "w4 ,:ole fillets1 fillet /eak1 & t\rn$os may ?us be s]v$ ) g>ni%es ( brais$ cel]y1 tub]\s f5nel1 c>doons ) gravy1 *[-*[ & endives1 brais$ lettuce1 v>i\s pures1 c41 &1 g5]ally1 ) all ! vegetable prep>ations giv5 9 ,*apt] ,,xvii4 ,important ,rem>ks relative to ! ,sauces suit$ to ,entres ( ,but*]'s ,meat1 ,g>ni%$ ) ,vegetables ,! d]ivative sauces ( ! ,espagnole are n1 z a rule1 suit$ to entres g>ni%$ ) vegetables4 ,?ick5$ gravy is bett]4 ,! f9e/ adjunct1 h[ev]1 is meat-glaze1 :i* %\ld receive an addition ( f\r oz4 ( butt] p] p9t1 & %\ld be slightly acidulat$ by means ( a few drops ( lemon juice4 ,?is glaze ought to be s light z n to impa/e ! vegetables4 ,su* vegetables z asp>agus-heads1 peas1 ,fr5* beans1 macdo9es1 c41 h a dis9tegrat+ action ^u ! sauces1 & ?is is ow+ ei!r to _! natural moi/ure or to _! leason4 ,z a result ( ?is action ! prep>ation has an unsightly appe>ance :5 s]v$ ^u ! d9]'s plate4 ,) ,*teaubri& sauce 7,no4 #ga7 or butt]$ meat-glaze ?is objection does n obta91 see+ t ?is sauce does n decompose1 b comb9es admirably ) ! g>ni%1 & l5ds ! latt] a c]ta9 noticeable mell[ness4 ,i !re=e emphasise ?is po9t1 viz41 t ! d]ivative sauces ( ! ,espagnole & tomato sauces %\ld be exclusively us$ ) su* prep>ations g>ni%$ ) truffles1 cock's combs & kidneys1 qu5elles & mu%rooms1 z 8la ,f9ancire10 8la ,god>d10 c4 ,,t\rn$os #ajgg--,,t\rn$os ,,alg,,ri5ne ,season ! t\rn$os1 & fry !m 9 cl>ifi$ butt]4 ,arrange !m 9 ! =m ( a cr[n on a r\nd di%1 & set a croquette ( sweet potato1 m\ld$ to a r\nd %ape1 ^u ea*4 ,ar\nd ! :ole lay "s small1 empti$1 & season$ half-tomatoes1 /ew$ 9 oil4 #ajgh--,,t\rn$os ,,alsaci5ne ,season & grill ! t\rn$os4 ,!re %\ld h be5 prep>$ 9 advance z _m small t>tlet-cru/s z !re are t\rn$os4 ,g>ni% ^! t>tlets ) well-dra9$1 brais$ sau]kraut1 & set on ea* a r\ndel ( ! lean ( ham1 /amp$ out ) an ev5 cutt]4 ,arrange !m 9 ! =m ( a cr[n on a di%1 & set a t\rn$os ^u ea* t>tlet4 #ajgi--,,t\rn$os ,,arl,,si5ne ,fry ! t\rn$os 9 butt] & oil4 ,:5 ab\t to s]ve1 set ! t\rn$os on a di%1 & surr\nd !m ) fri$ r\ndels ( egg-plant & toss$ tomatoes1 alt]nat+ ! two g>ni%es1 & plac+ r\ndels ( fri$ onions on ! t\rn$os4 #ajhj--,,t\rn$os ,,baltimore ,season ! t\rn$os1 & fry !m 9 cl>ifi$ butt]4 ,set !m 9 ! =m ( a cr[n on small t>tlets g>ni%$ by means ( maize ) cream4 ,^u ea* t\rn$os set a r\ndel ( tomato1 season$ & toss$ 9 butt]1 & a small] slice ( gre5 capsicum1 also toss$ 9 butt]1 on ea* r\ndel ( tomato4 ,accompany+ sauce3 a ,*teaubri& 7,no4 #ga74 #ajha--,,t\rn$os ,b,,arnaise ,season ! t\rn$os1 & grill !m4 ,set !m on r\nd cru/s1 half an in* ?ick1 fri$ 9 cl>ifi$ butt]2 slightly coat ! surface ( ! t\rn$os ) meat-glaze1 & surr\nd !m ) a ?read ( ,barnaise sauce 7,no4 #fb74 ,9 ! c5tre arrange a heap ( small potatoes cook$ 9 butt] & kept v s(t1 & spr9kle !reon a p9* ( *opp$ p>sley4 ,n4,b4--,! t\rn$os may be simply coat$ ) glaze & ! ,barnaise sauce s]v$ sep>ately4 #ajhb--,,t\rn$os ,,belle-,h,l,,ne ,prep>e z _m small croquettes ( asp>agus-tops1 %ap$ l quoits1 z !re are t\rn$os1 & fry !m :ile ! latt] are be+ cook$4 ,season ! t\rn$os1 & fry !m 9 cl>ifi$ butt]4 ,arrange !m1 9 ! =m ( a cr[n1 on a di%2 place a croquette on ea* t\rn$os1 & a l>ge1 glaz$ slice ( truffle on ea* croquette4 #ajhc--,,t\rn$os ,,b]cy ,grill ! t\rn$os1 & coat !m lightly ) pale meat-glaze4 ,di% !m 9 ! =m ( a cr[n1 & s]ve a half-melt$ 8,beurre la ,b]cy0 7,no4 #aci7 sep>ately4 #ajhd--,,t\rn$os ,,bordelaise ,grill ! t\rn$os1 & di% !m 9 ! =m ( a cr[n4 ,set a l>ge slice ( poa*$ m>r[ on ea*1 & s]ve a ,bordelaise sauce 7,no4 #cb7 sep>ately4 #ajhe--,,t\rn$os ,,braban,,onne ,prep>e z _m t>tlet-cru/s z !re are t\rn$os4 ,g>ni% !m ) v small p>boil$ ,brussels spr\ts1 /ew$ 9 butt]2 cov] ^! ) ,mornay sauce1 & set to glaze a few mom5ts be=e di%+4 ,season ! t\rn$os1 & fry !m 9 butt]2 set !m on ! prep>$ t>tlets ( spr\ts1 & surr\nd ) a bord] ( small 8pommes de t]re fondantes0 7,no4 #bbad74 #ajhf--,,t\rn$os ,,ca/illane ,prep>e 7#a7 z _m t>tlet-cru/s z !re are t\rn$os2 7#b7 peel$1 press$1 & season$ tomatoes1 cook$ 9 butt]2 ^! %\ld be 9 ! proportion ( "o tablespoonful p] t>tlet2 7#c7 r+s ( onion1 fri$ 9 oil z = 8,t\rn$os l',arlsi5ne02 7#d7 a g>ni% ( "o tablespoonful ( small ,fr5* beans1 coh]$ ) butt]1 p] t>tlet4 ,season ! t\rn$os2 fry !m 9 butt]1 & di% !m 9 ! =m ( a cr[n on fri$ cru/s4 ,place a t>tlet1 g>ni%$ ) a fondue ( tomatoes1 on ea* t\rn$os2 all r\nd arrange a bord] ( ! fri$ r\ndels ( onion1 & s]ve ! ,fr5* beans1 ei!r 9 ! middle ( ! di% or sep>ately 9 a timbale4 #ajhg--,,t\rn$os ,,c5drillon ,prep>e 7#a7 z _m f9e arti*oke-bottoms z !re are t\rn$os2 7#b7 a ,s\bise pure1 comb9$ ) *opp$ truffles1 & well butt]$4 ,a few mom5ts be=e ! t\rn$os are ready1 g>ni% ! arti*oke-bottoms ) ! ,s\bise1 & set !m to glaze 9 a fi]ce ov54 ,season ! t\rn$os2 fry !m 9 cl>ifi$ butt]1 & set !m on ! arti*oke-bottoms1 :i* %\ld be arrang$ 9 a circle r\nd ! di%4 #ajhh--,,t\rn$os ,,aux ,,*ampignons ,season ! t\rn$os1 & fry !m 9 butt]4 ,di% !m 9 ! =m ( a cr[n2 dra9 ! butt] f ! sautpan2 swill ! latt] ) "s mu%room cook+-liquor1 & add !reto a proportional quantity ( mu%room sauce4 ,set to boil = a few m9utes1 & p\r ! sauce1 ) ! mu%rooms1 9 ! mid/ ( ! circle ( t\rn$os4 #ajhi--,,t\rn$os ,,*asseur ,season ! t\rn$os2 fry !m 9 butt]1 & di% !m 9 ! =m ( a cr[n4 ,dra9 ! butt] away2 swill ! sautpan ) :ite w9e1 & add to ?is a quantity ( ,*asseur sauce1 :i* %\ld be 9 proportion to ! numb] ( t\rn$os4 ,set to boil = a mom5t or two1 & p\r ! sauce ov] ! t\rn$os4 #ajij--,,t\rn$os ,,*oron ,season ! t\rn$os1 & fry !m 9 butt]4 ,set !m on cru/s fri$ 9 butt]2 r\nd ! top ( ea* lay a ?read ( ,*oron sauce 7,no4 #fd71 & 9 ! middle ( ea* set a m$ium-siz$ arti*oke-bottom g>ni%$ ) peas or asp>agus-heads coh]$ ) butt]4 ,all r\nd1 arrange a bord] ( potatoes1 lightly br[n$ 9 butt]1 or heap !m 9 ! middle ( ! cr[n ( t\rn$os4 ,n4,b4--,! sauce may be s]v$ sep>ately4 #ajia--,,t\rn$os ,,coligny #a4 ,) a prep>ation ( sweet potatoes1 made aft] ! mann] ( 8,du*esse potatoes0 7,no4 #bba71 make z _m small galettes z !re are t\rn$os1 & ( ! same size z ! latt]4 ,place !m on a tray2 gild !m1 & set !m to br[n 9 ! ov5 a few m9utes be=e ! t\rn$os are ready4 #b4 ,cut "s *[-*[s 9 ?ick slices1 paysanne fa%ion2 p>boil !m2 /ew !m 9 butt]1 & add !reto an equal quantity ( ,prov5ale sauce4 ,season ! t\rn$os1 & fry !m 9 butt]2 di% !m 9 ! =m ( a cr[n1 on ! galettes ( potato1 & cov] !m ) ! paysanne ( *[-*[4 #ajib--,,t\rn$os ,a ,l',,e/ragon ,season ! t\rn$os1 & fry !m 9 butt]4 ,di% !m 9 ! =m ( a cr[n1 & on ea* set ei!r a spray ( p>boil$ t>ragon leaves or a lattice compos$ ( ! latt]4 ,s5d sep>ately a ?ick5$ gravy ) t>ragon 7,no4 #da74 #ajic--,,t\rn$os ,,favorite ,season ! t\rn$os2 fry !m 9 cl>ifi$ butt]1 & di% !m1 9 ! =m ( a cr[n1 on cru/s /amp$ out ) an ind5t$ cutt] & fri$ 9 butt]4 ,on ea* t\rn$os place a r\nd collop ( foie gras1 a little small] ?an ! piece ( meat2 ! collop %\ld be season$1 dr$g$1 & toss$ 9 butt]4 ,on ea* collop ( foie gras put a f9e1 glaz$ slice ( ind5t$ truffle4 ,g>ni% ! c5tre ( ! di% ) a f9e heap ( asp>agus-tops coh]$ ) butt]1 or m]ely set ^! 9 small heaps r\nd ! t\rn$os4 ,s]ve sep>ately a timbale ( potatoes 7( ! size ( hazel-nuts7 cook$ 9 butt]1 roll$ 9 pale meat-glaze1 & slightly spr9kl$ ) *opp$ p>sley4 #ajid--,,t\rn$os ,a ,,la ,,flor5t9e ,prep>e 7#a7 z _m subrics ( %r$d$ sp9a* z !re are t\rn$os2 make !m ( ! same size z ! latt]1 & cook !m at ! same "t z ! t\rn$os2 7#b7 small1 r\nd croquettes ( semol9a ! size ( walnuts2 ^! %\ld be fri$ a few m9utes be=e ! t\rn$os are ready4 ,grill ! t\rn$os1 & di% !m1 9 ! =m ( a cr[n1 on ! sp9a* subrics4 ,! croquettes ( semol9a may be arrang$ ei!r 9 ! middle or all r\nd4 #ajie--,,t\rn$os ,,=e/i,,re ,season ! t\rn$os1 & saut !m4 ,set !m on cru/s fri$ 9 butt]4 ,surr\nd !m ) alt]nate heaps ( noodles & potatoes cut into l>ge dice & toss$ 9 butt]4 ,! potatoes may also be plac$ 9 ! mid/ ( ! t\rn$os ) ! noodles all r\nd1 or vice v]s4 #ajif--,,t\rn$os ,,gabrielle ,make a prep>ation f ! :ite meat ( a *ick5 & truffles--bo? cut into dice & coh]$ ) ! necess>y quantity ( some:at light 8,du*esse-potatoes0 pa/e4 ,) ?is prep>ation make z _m small quoit-%ap$ croquettes z !re are t\rn$os1 & fry !m :ile ! latt] are be+ cook$4 ,season ! t\rn$os1 & fry !m ) oil & butt] 9 equal quantities4 ,di% !m1 9 ! =m ( a cr[n1 on ! prep>$ croquettes1 & on ea* t\rn$os set a f9e r\ndel ( poa*$ m>r[ & "o slice ( truffle4 ,ar\nd ! t\rn$os arrange "s v small1 brais$1 & well-trimm$ lettuces4 #ajig--,,t\rn$os ,,h5ri ,,iv ,grill ! t\rn$os1 & set !m on cru/s fri$ 9 butt]4 ,r\nd ! edge ( ea* t\rn$os lay a ?read ( ,barnaise sauce1 & on top ( ea* an arti*oke-bottom g>ni%$ ) v small potatoes 7( ! size ( hazel-nuts7 cook$ 9 butt]4 ,n4,b4--,in/ead ( putt+ ! sauce on ! edge ( ! t\rn$os1 x may be s]v$ sep>ately4 #ajih--,,t\rn$os ,,judic ,season ! t\rn$os2 fry !m 9 butt]1 & di% !m 9 ! =m ( a cr[n on cru/s fri$ 9 butt]4 ,on ea* t\rn$os set a cr[n ( truffle slices1 ) a cock's kidney 9 ! c5tre1 & surr\nd ) brais$1 trimm$1 & qu>t]$ lettuces4 #ajii--,,t\rn$os ,,lakm ,prep>e 7#a7 z _m small t>tlet-cru/s z !re are t\rn$os2 7#b7 ! same numb] ( grill$1 m$ium-siz$ mu%rooms2 7#c7 a g>ni% ( "o tablespoonful ( broad beans ) cream p] t>tlet4 ,season ! t\rn$os1 & fry !m 9 cl>ifi$ butt]4 ,di% !m 9 ! =m ( a cr[n1 ea* on a t>tlet g>ni%$ ) broad beans1 & set a grill$ mu%room on ea* t\rn$os4 #aajj--,,t\rn$os ,,lesdigui,,res ,select onions suffici5tly l>ge to admit ( plac+ ! t\rn$os ^u !m1 & let _! numb] equal t ( ! t\rn$os4 ,trim _! tops1 & p>boil !m almo/ long en\gh to cook !m4 ,!n1 by means ( a small knife1 cut out _! insides s t !y may =m little cases4 ,fill ! latt]1 two-?irds full1 ) sp9a* prep>$ ) cream1 cov] ! sp9a* ) ,mornay sauce1 & set !m to glaze 9 a fi]ce ov5 a few mom5ts be=e ! t\rn$os are ready4 ,grill ! t\rn$os2 di% !m 9 ! =m ( a cr[n1 ea* on an onion4 #aaja--,,t\rn$os ,,lili ,season ! t\rn$os1 & fry !m 9 butt]4 ,di% !m1 9 ! =m ( a cr[n1 ea* on a cru/ ( 8,pommes de t]re ,anna0 7,no4 #bbjc71 /amp$ out ) a r\nd1 ev5 cutt] ( ! same size z ! t\rn$os4 ,on ea* t\rn$os set an arti*oke-bottom g>ni%$ ) a r\ndel ( foie gras toss$ 9 butt]1 & on ! foie gras place a slice ( truffle4 ,s5d1 sep>ately1 a r$uc$ & well-butt]$ ,prigueux sauce4 #aajb--,,t\rn$os ,,lucullus ,season ! t\rn$os2 fry !m 9 cl>ifi$ butt]1 & di% !m1 9 ! =m ( a cr[n1 on fri$ cru/s4 ,surr\nd !m ) a g>ni% consi/+ ( qu5elles ( *ick5 =cemeat1 cocks' combs1 truffles1 & blan*$ olives1 & coat ! :ole ) half-glaze sauce prep>$ ) truffle ess5ce4 #aajc--,,t\rn$os ,,madele9e ,= t5 t\rn$os prep>e 7#a7 t5 timbales ( a pure ( h>icot beans4 ,= ^! timbales ! pure ( h>icot beans mu/ be coh]$ p] lb4 ) "o egg & ?ree yolks1 f9i%$ ) two oz4 ( butt]1 put into well-butt]$ d>iole-m\lds1 & set ^! to poa* fifte5 m9utes 9 advance4 7#b7 ,t5 small arti*oke-bottoms g>ni%$ ) r$uc$ ,s\bise4 ,season ! t\rn$os2 fry !m 9 butt]2 di% !m1 & surr\nd !m ) ! timbales & ! arti*oke-bottoms1 alt]nat+ ! two g>ni%es4 #aajd--,,t\rn$os ,,m>,,*ale ,season ! t\rn$os2 fry !m 9 butt]1 & di% !m ^u fri$ cru/s4 ,on ea* ( ! t\rn$os set a l>ge1 glaz$ slice ( truffle1 & surr\nd !m ) little heaps ( asp>agus-heads coh]$ ) butt]4 #aaje--,,t\rn$os ,,m>ie-,,l\ise ,season ! t\rn$os1 & fry !m 9 butt]4 ,di% !m1 9 ! =m ( a cr[n1 ^u cru/s "o-?ird in* ?ick1 fri$ 9 butt]4 ,on ea* t\rn$os set a small arti*oke-bottom1 /ew$ 9 butt]1 g>ni%$ 9 ! %ape ( a dome1 by means ( a pip+-bag1 ) a pure ( mu%rooms comb9$ ) a qu>t ( v r$uc$ ,s\bise4 #aajf--,,t\rn$os ,,mascotte ,season ! t\rn$os1 & fry !m 9 butt]4 ,h a g>ni% ready consi/+ ( raw1 qu>t]$ arti*oke-bottoms fri$ 9 butt]2 small1 olive-%ap$ potatoes1 also cook$ 9 butt]2 & olive-%ap$ truffles4 ,:5 ab\t to s]ve1 di% ! t\rn$os 9 a cocotte ) ! g>ni% above describ$4 ,swill ! saut-pan ) :ite w9e2 add !reto a little gravy2 r$uce ! :ole1 /ra9 x into ! cocotte1 & put ! latt] 9 ! front ( ! ov5 = a m9ute or two4 #aajg--,,t\rn$os ,,mass,,na ,season ! t\rn$os & fry !m 9 butt]2 di% !m on fri$ cru/s ( ! same size1 &1 9 ! middle ( ea* t\rn$os1 set a l>ge slice ( poa*$ m>r[4 ,surr\nd ) a r[ ( small arti*oke-bottoms1 g>ni%$ ) v /iff ,barnaise sauce4 #aajh--,,t\rn$os ,a ,,la ,m,,nag,,re ,put into an e>!nw>e cocotte ! foll[+ vegetables1 :i* %\ld be 9 proportion to ! numb] ( t\rn$os3--,h>icot butt] or 8,pr9cesse0 cut into small pieces1 m9c$ new c>rots1 v small new onions1 & v fre% peas4 ,all ^! vegetables %\ld be equally apportion$4 ,add salt1 butt]1 & a v little wat]1 = ! cook+ ( ! vegetables %\ld be effect$ ma9ly by ! conc5tration ( /eam inside ! cocotte1 :i*1 = ! purpose1 %\ld !re=e be well clos$4 ,fry ! t\rn$os 9 butt]1 & di% !m ^u ! vegetables 9 ! cocotte at ! la/ mom5t4 #aaji--,,t\rn$os ,a ,,la ,,mexica9e ,prep>e 7#a7 a fondue ( peel$ & press$ tomatoes1 cook$ 9 butt]1 well r$uc$1 & 9 ! proportion ( "o tablespoonful p] mu%room2 7#b7 z _m l>ge grill$ mu%rooms z !re are t\rn$os1 :ile ! latt] are be+ fri$2 7#c7 "s grill$ or fri$ capsicums 9 ! proportion ( half a "o p] t\rn$os4 ,season ! t\rn$os1 & fry !m 9 oil & butt] 9 equal quantities4 ,di% !m ea* on a mu%room g>ni%$ ) ! fondue ( tomatoes1 & cov] !m ) ! grill$ or fri$ capsicums4 #aaaj--,,t\rn$os ,,mikado ,select "s f9e1 r firm tomatoes--8,mikados10 z !y are call$--& cut !m 9 two lat]ally4 ,squeeze !m ) ! object ( express+ all _! juice & se$s2 season !m inside1 & grill !m s t !y may be ready at ! same "t z ! t\rn$os4 ,season ! latt] & fry !m 9 butt]4 ,di% !m 9 ! =m ( a cr[n1 ea* on a grill$ half-tomato1 & g>ni% ! c5tre ( ! di% ) ,japanese arti*okes toss$ 9 butt]4 #aaaa--,,t\rn$os ,,mirabeau ,grill ! t\rn$os4 ,lay eight f9e /rips ( an*ovy fillets ^u ea*1 cross+ ! =m] aft] ! mann] ( a lattice4 ,cov] ! edges ) a cr[n ( blan*$ t>ragon leaves1 & set a l>ge /on$ olive 9 ! middle ( ea* t\rn$os4 ,s5d "s half-melt$ an*ovy butt] sep>ately1 & all[ two-?irds oz4 ( x = ea* t\rn$os4 #aaab--,,t\rn$os ,,mireille ,= t5 t\rn$os1 prep>e 9 advance1 7#a7 five cr\/ades f ! prep>ation us$ = 8pommes ,du*esse40 ,to make ^! cr\/ades1 fill "s butt]$ d>iole-m\lds ) ! prep>ation ref]r$ to1 tak+ c>e to press x snugly into !m4 ,dip ! m\lds into tepid wat]1 turn out1 treat ! m\ld+s l'anglaise1 fry !m1 holl[ out _! c5tres1 & keep !m hot4 7#b7 ,a fondue ( tomatoes 9 ! proportion ( "o heap$ tablespoonful p] cr\/ade4 7#c7 ,five timbales ( pilaff rice1 made aft] ! same mann] z ! cr\/ades1 & kept hot until requir$ = di%+4 ,season ! t\rn$os1 fry !m 9 butt]1 & di% !m z soon z !y are ready4 ,surr\nd !m ) timbales ( rice1 & ! cr\/ades g>ni%$ ) ! fondue1 ! two g>ni%es to be alt]nat$4 #aaac--,,t\rn$os ,,mirette ,prep>e z _m small timbales ( 8pommes ,mirette0 7,no4 #bbcd7 z !re are t\rn$os4 ,turn !m out on a di%1 spr9kle ) grat$ ,p>mesan & a few drops ( melt$ butt]1 & set !m to glaze a few m9utes be=e ! t\rn$os are ready4 ,grill ! t\rn$os1 di% !m 9 ! =m ( a cr[n1 & set a timbale ( pommes ,mirette ^u ea*4 ,swill ! saut-pan ) :ite w9e2 add !reto a little meat-glaze1 f9i% ) butt]1 & p\r ! result+ sauce ov] ! t\rn$os4 #aaad--,,t\rn$os ,a ,,la ,,moelle ,grill ! t\rn$os & di% !m 9 ! =m ( a cr[n4 ,lay on ea* ( !m a l>ge slice ( poa*$ m>r[1 & ei!r surr\nd !m ) ,bordelaise sauce or s5d ! latt] to ! table sep>ately4 #aaae--,,t\rn$os ,,montgom]y ,season ! t\rn$os & fry !m 9 butt]4 ,di% !m ^u a pancake ( sp9a* 7,no4 #bach71 cook$ 9 a t>tlet-m\ld4 ,deck ea* t\rn$os ) a rosette ( r$uc$ ,s\bise1 made by means ( a pip+-bag fitt$ ) a groov$ pipe1 & put a f9e slice ( truffle 9 ! c5tre ( ! rosette4 #aaaf--,,t\rn$os ,,montp5si] ,prep>e 7#a7 z _m t>tlet-cru/s z !re are t\rn$os2 7#b7 a g>ni% ( asp>agus-heads1 coh]$ ) butt]1 9 ! proportion ( "o heap$ tablespoonful p] t>tlet4 ,fry ! t\rn$os 9 butt]1 & di% !m ^u fri$ cru/s4 ,on ea* ( !m set a t>tlet g>ni%$ ) asp>agus-heads1 ) a slice ( truffle 9 ! middle4 #aaag--,,t\rn$os ,,aux ,,morilles ,grill ! t\rn$os or fry !m 9 butt]4 ,di% !m 9 ! =m ( a cr[n2 9 ! c5tre arrange a heap ( morels toss$ 9 butt]1 & bespr9kle !m mod]ately ) *opp$ p>sley4 #aaah--,,t\rn$os ,a ,,la ,,ni,,oise ,fry ! t\rn$os 9 butt]1 & di% !m 9 ! =m ( a cr[n4 ,9 ! c5tre ( ea* t\rn$os set a small heap1 consi/+ ( "o half-tablespoonful ( peel$1 press$1 & concass$ tomatoes1 toss$ 9 butt]1 toge!r ) a little cru%$ g>lic & *opp$ t>ragon4 ,surr\nd ) small heaps ( ,fr5* beans coh]$ ) butt]1 & o!r heaps ( small potatoes1 cook$ 9 butt]1 alt]nat+ ! two g>ni%es4 #aaai--,,t\rn$os ,,n9on ,fry ! t\rn$os 9 butt]1 & di% !m ^u cru/s ( 8pommes ,anna10 /amp$ out ) a r\nd fancy-cutt] ( ! same size z ! t\rn$os4 ,on ea* ( ! latt] set a small patty1 g>ni%$ ) asp>agus-heads1 coh]$ ) butt] & comb9$ ) a f9e & %ort juli5ne ( truffles4 #aabj--,,t\rn$os ,,p>m5ti] ,fry ! t\rn$os 9 butt]1 & di% !m 9 ! =m ( a cr[n4 ,9 ! middle ( ! di% or r\nd x set a f9e heap ( potatoes1 cut into regul> cubes ( two-?irds in* side1 or rais$ by means ( an oval1 groov$ spoon-cutt]4 ,! potatoes %\ld be cook$ 9 butt] & kept v s(t4 ,slightly spr9kle ! potatoes ) *opp$ p>sley4 #aaba--,,t\rn$os ,,p]sane ,prep>e z _m gre5 capsicums1 /uff$ ) rice m\ld$ to ! %ape ( balls & brais$1 & z _m grill$ half-tomatoes z !re are t\rn$os4 ,also h "s fri$ slices ( banana ready1 & all[ ?ree = ea* t\rn$os4 ,fry ! t\rn$os 9 butt] & di% !m1 9 ! =m ( a cr[n1 on ! grill$ half-tomatoes4 ,on ea* t\rn$os set a /uff$ & brais$ capsicum4 ,9 ! c5tre ( ! di% arrange ! fri$ slices ( banana 9 a nice heap4 ,s5d sep>ately to ! table a ,*teaubri& sauce1 comb9$ ) ! r$uc$ brais+-liquor ( ! capsicums4 #aabb--,,t\rn$os ,,p]uvi5ne ,prep>e1 aft] ! mann] describ$ bel[1 z _m oxalis roots z !re are t\rn$os4 ,peel ! oxalis roots2 cut a slice f und]nea? !m1 9 ord] to make !m /& upright1 & holl[ !m out to =m little cases4 ,*op up ! pulp extract$ f !m 9 ! la/ op]ation1 & add x to a prep>ation ( duxelles1 made z = /uff$ mu%rooms4 ,fill ! oxalis cases ) ?is prep>ation1 %ap+ x above _! edges aft] ! mann] ( a dome2 bespr9kle ) rasp+s & oil1 & put !m 9 ! ov5 9 good "t = !m to be ready at ! same "t z ! t\rn$os4 ,grill ! t\rn$os1 di% !m 9 ! =m ( a cr[n1 & surr\nd !m ) ! oxalis cases4 #aabc--,,t\rn$os ,,pi,,montaise ,butt] z _m t>tlet-m\lds z !re are t\rn$os2 fill !m ) ,rizotto la ,pimontaise1 comb9$ ) :ite truffles cut into dice1 & keep !m hot4 ,fry ! t\rn$os 9 cl>ifi$ butt]2 di% !m1 9 ! =m ( a cr[n1 on ! rizotto t>tlets1 turn$ out at ! la/ m9ute4 #aabd--,,t\rn$os ,,prov5,,ale ,= t5 t\rn$os1 prep>e 7#a7 t5 m$ium-siz$ mu%rooms1 /uff$ ) duxelles1 slightly flav\r$ ) g>lic1 & put 9 ! ov5 9 good "t2 7#b7 t5 half-tomatoes la ,prov5ale 7,no4 #bbff74 ,fry ! t\rn$os 9 equal quantities ( butt] & oil2 di% !m1 9 ! =m ( a cr[n1 on fri$ cru/s1 ) a half-tomato ^u ea*1 & ar\nd !m set ! /uff$ mu%rooms4 #aabe--,,t\rn$os ,,ra*el ,fry ! t\rn$os 9 butt]1 & di% !m1 9 ! =m ( a cr[n1 on fri$ cru/s "o-?ird in* ?ick4 ,on ea* t\rn$os set a small arti*oke-bottom1 g>ni%$ ) a l>ge slice ( poa*$ m>r[4 ,s5d a ,bordelaise sauce sep>ately4 #aabf--,,t\rn$os ,,ross9i ,fry ! t\rn$os 9 butt]1 & di% !m1 9 ! =m ( a cr[n1 ^u fri$ cru/s4 ,on ea* t\rn$os set a r\nd slice ( foie gras1 j a little small] ?an ! =m]2 ! slices %\ld be season$1 dr$g$1 & fri$ 9 butt]4 ,on ea* slice ( foie-gras1 set a f9e slice ( truffle4 #aabg--,,t\rn$os ,,r\manille ,cut ! t\rn$os a little small] ?an usual4 ,season !m2 fry !m 9 butt]1 & di% !m 9 a circle on grill$ half-tomatoes4 ,coat ! t\rn$os ) ,mornay sauce1 & set !m to glaze quickly4 ,9 ! middle ( ea* t\rn$os set a l>ge /uff$ & poa*$ olive1 encircl$ by a r+ consi/+ ( an an*ovy fillet4 ,9 ! c5tre ( ! di% arrange a f9e heap ( egg-plant r\ndels1 season$ ) salt & pepp]1 dr$g$1 fri$ 9 oil1 & kept v crisp4 #aabh--,,t\rn$os ,,sa9t ,,m&e ,fry ! t\rn$os 9 butt]1 & di% !m1 9 ! =m ( a circle1 ea* on a little cu%ion ( 8pommes de t]re ,macaire10 m\ld$ 9 ord9>y t>tlet-m\lds4 ,9 ! c5tre ( ! di% set a g>ni% consi/+ ( peas coh]$ ) butt]4 #aabi--,,t\rn$os ,a ,,la ,,s>de ,prep>e a g>ni% ( 7#a7 holl[$1 p>boil$1 & brais$ sections ( cucumb]1 /uff$ ) duxelles1 & grat9$2 7#b7 small tomatoes1 simil>ly treat$2 7#c7 small r\nd croquettes ( rice flav\r$ ) saffron1 ?ick5$ ) egg-yolks1 treat$ l'anglaise1 & fri$4 ,fry ! t\rn$os 9 butt]1 & di% !m 9 ! =m ( a cr[n4 ,set a croquette ( rice ^u ea* t\rn$os1 & frame ! :ole ) ! /uff$ cucumb] cases & ! /uff$ tomatoes1 laid alt]nately4 #aacj--,,t\rn$os ,,s\bise ,grill ! t\rn$os & di% !m 9 ! =m ( a cr[n4 ,s]ve a light ,s\bise pure sep>ately4 #aaca--,,t\rn$os ,,tivoli ,= t5 t\rn$os1 prep>e t5 small grill$ mu%rooms1 & all[ "o half-tomato toss$ 9 butt] = ea* mu%room4 ,fry ! t\rn$os 9 butt] & di% !m1 9 ! =m ( a cr[n1 ^u fri$ cru/s4 ,on ea* t\rn$os set a grill$ mu%room1 g>ni%$ ) a toss$ half-tomato1 & all r\nd set "s f9e 8pommes s\ffles0 made 9 ribbon-=m1 ( a r\nd %ape1 & 9 ! proportion ( "o potato to ea* t\rn$os4 ,s5d a ,barnaise sauce sep>ately4 #aacb--,,t\rn$os ,,tyroli5ne ,= t5 t\rn$os1 prep>e ! foll[+ sauce3--,g5tly cook "o *opp$ onion 9 butt]2 add two peel$1 press$1 & r\ghly-*opp$ tomatoes1 salt1 pepp]1 *opp$ p>sley1 & a little cru%$ g>lic4 ,:5 ! tomatoes are suffici5tly cook$1 add !reto a few tablespoonfuls ( poivrade sauce1 & set to boil = five m9utes4 ,fry ! t\rn$os 9 butt]2 di% !m 9 ! =m ( a cr[n1 & cov] !m ) ! prep>$ sauce4 #aacc--,,t\rn$os ,,val5,,ay ,fry ! t\rn$os 9 butt]2 di% !m 9 ! =m ( a cr[n1 ea* on a small1 r\nd1 & flat croquette ( noodles & ham1 fri$ j be=e di%+ up4 ,s5d a ,*teaubri& sauce sep>ately4 #aacd--,,t\rn$os ,,val5t9o ,prep>e z _m pieces ( turnips1 ( ! same diamet] z ! t\rn$os & "o & "o-half in* ?ick1 z !re are t\rn$os4 ,cut !m neatly r\nd1 /amp !m ) an ev5 & r\nd cutt]1 & p>boil !m until !y are almo/ completely cook$4 ,holl[ !m out1 by means ( a spoon1 inside ! m>k left by ! fancy-cutt]1 & /uff !m ) a prep>ation ( semol9a ) ,p>mesan4 ,put ^! /uff$ pieces ( turnip 9 a sautpan2 add a little wat]1 butt]1 & sug>1 & glaze !m :ile f9i%+ _! cook+-process4 ,fry ! t\rn$os 9 butt]1 & di% !m 9 a circle1 ea* on a /uff$ case ( turnip4 #aace--,,t\rn$os ,,v]t-,,pr ,grill ! t\rn$os1 & di% !m simply ) half-melt$ butt] la ,matre-d',htel ^u !m4 ,surr\nd !m ) alt]nate heaps ( wat]-cress & fre%ly-fri$ /raw potatoes4 #aacf--,,t\rn$os ,,victoria ,fry ! t\rn$os 9 butt]4 ,di% !m 9 a circle1 ea* on a little r\nd & flat croquette ( *ick5-meat4 ,on ea* t\rn$os set a half-tomato toss$ 9 butt]4 #aacg--,,t\rn$os ,,vill>et ,prep>e 7#a7 z _m t>tlet-cru/s z !re are t\rn$os2 7#b7 a suffici5t quantity ( v smoo? flageolet pure to g>ni% ! t>tlets2 7#c7 a f9e grill$ tomato p] ea* t\rn$os4 ,grill ! t\rn$os1 & di% !m on ! g>ni%$ t>tlets4 ,on ea* t\rn$os set a grill$ mu%room1 ! holl[ ( :i* %\ld h be5 fill$ ) ,*teaubri& sauce4 #aach--,,t\rn$os ,,vill5euve ,fry ! t\rn$os 9 butt]1 & di% !m 9 a circle on little quoit-%ap$ croquettes ( *ick5-meat1 fri$ at ! la/ mom5t4 ,on ea* t\rn$os set a cr[n ( small r\ndels ( tongue & truffle1 laid alt]nately1 & a small groov$ mu%room 9 ! middle4 ,s5d a ,*teaubri& sauce sep>ately4 #aaci--,,t\rn$os ,,villem] ,grill ! t\rn$os1 & di% !m 9 a circle1 ea* on a fri$1 holl[$-out cru/1 g>ni%$ ) truffl$ ,s\bise4 ,on ea* t\rn$os set a l>ge slice ( truffle coat$ ) meat-glaze4 #aadj--;,,filets ,,en ,,*evreuil ,= ! 8en *evreuil0 treatm5t1 ! meat us$ is g5]ally cut f ! n>r[e/ end ( ! fillet ( beef4 ,! weight ( ! pieces cut %\ld av]age ab\t ?ree oz4 ea*4 ,aft] hav+ slightly flatt5$ & trimm$ !m1 l>d !m ) v ?9 /rips ( bacon1 & m>9ade !m = a few h\rs 9 ! raw m>9ade giv5 "u ,no4 #afi4 ,:5 ab\t to cook !m1 dry !m ?or\ghly1 & fry !m quickly 9 hot oil1 tak+ c>e t ! latt] be smok+1 & !re=e hot en\gh to set ! meat & to cause its ext]nal moi/ure to evaporate4 ,! fillets may be accompani$ by all vegetable pures & highly-season$ sauces1 ! mo/ suitable ( ! latt] be+ ! ,poivrade & ! ,*asseur4 #aada--,,sirlo9 ,,( ,,beef 7,relev7 ,sirlo9 ( beef is t "p ( ! bullock's back rea*+ f ! haun* to ! float+ ribs1 :i* is equival5t to ! saddle 9 veal & mutton4 ,?is piece1 h[ev]1 _c prop]ly be call$ 8sirlo910 except :5 x comprises ! fillet or und]cut1 & ! upp] fillet 7,fr43 contrefilet71 s-call$ to di/+ui% x f ! und]cut4 ,if ?is jo9t be treat$ :ole1 x ne$ only be %ort5$ by suppress+ ! flank1 & by section+ ! ligam5t ly+ alongside ( ! *9e on ! upp] fillet1 9 diff]5t places4 ,a little fat is left on ! und]cut1 b none :atev] mu/ be remov$ f ! upp] fillet4 ,z a rule1 :5 sirlo9 ( beef is brais$1 x is cut lat]ally into pieces weigh+ f six to sev5 lbs4 ,if x is to be roa/$1 x is be/ to keep x :ole4 ,:5 s]v$ z a relev1 x is brais$ or roa/$1 & is kept und]done if s desir$4 ,unless x be ( excell5t quality1 h[ev]1 brais$ sirlo9 g5]ally turns out to be dry4 ,all g>ni%es giv5 = 8,filet de ,buf0 may be s]v$ ) sirlo92 b1 z a rule1 ! bulkie/1 su* z ! 8,ri*elieu10 ! 8,prov5ale10 ! 8,god>d10 c41 are select$4 ,! accompany+ sauce is t indicat$ = ! above g>ni%es4 #aadb--,,port]h\se-,,/eak 7,grill7 ,port]h\se-/eak is a slice f ! sirlo9 ( beef1 :i* may be m or less ?ick4 ,x is cle>$ ( ! flank & ( ! bones ( ! *9e1 & x is always grill$4 ,x may be s]v$ ) any ( ! v>i\s g>ni%es & sauces suit$ to grills2 b x is m (t5 s]v$ pla94 #aadc--,,upp] ,,fillet ,,& ,,ribs ,,( ,,beef 7,relev7 ,! upp] fillet is t "p ( beef :i* lies betwe5 ! top ( ! haun* & ! float+ ribs1 alongside ( ! *9e4 ,x may be treat$ l ! fillet1 & all ! g>ni%es suit$ to ! latt] may also be appli$ "h4 ,if ! piece is to be brais$1 x %\ld be completely bon$2 if int5d$ = roa/+1 x is be/ to reta9 ! bones4 ,9 ! latt] case1 ! l>ge ligam5t %\ld be cut at v>i\s po9ts ) ! view ( prev5t+ di/ortion1 :ile ! bones con/itut+ ! sp9\s process %\ld be brok5 close to ! po9t :]e !y jo9 ! body ( ! v]tebr1 t !y may be easily remov$ :5 ! meat is be+ c>v$4 ,! upp] fillet1 especially :5 x is ( good quality1 is be/ roa/$4 ,ribs ( beef may likewise be brais$ or roa/$4 ,9 ei!r case1 ! meat %\ld be prop]ly trimm$ & cle>$ ( all ! bones ( ! sp9\s process4 ,?is piece %\ld only be us$ aft] hav+ be5 well hung1 9 ord] t x may be z t5d] z possible4 #aadd--;,,grill$ ,,sirlo9 ,,/eaks ,,& ,,ribs ,,( ,,beef ,! sirlo9 /eak may be cut ei!r f ! upp] fillet or ! ribs ( beef1 i4e41 betwe5 two rib-bones4 ,9 ord] t its cook+ may be regul>1 x %\ld n weigh m ?an f two to ?ree lbs4 ,ribs ( beef may also be grill$1 provid$ !y be suffici5tly t5d]4 ,!y may be brais$1 too1 & 9 ?is case !y are s]v$ ) any ( ! v>i\s g>ni%es giv5 "u ,fillet ( ,beef4 #aade--,,pi,,ce ,,de ,b,,uf ,,brais,e 7,relev7 ,! piece ( beef call$ rump is ! "o pref]r$ = boil+ & brais+4 ,:atev] be ! use = :i* ! meat is int5d$1 ! weight ( ! pieces %\ld n be m ?an six or eight lbs4 at ! mo/1 & !y %\ld be cut 9 ! l5g? r ?an 9 ! ?ickness1 t ! cook+ process may be facilitat$4 ,all ! g>ni%es ( brais$ sirlo9 ( beef are suit$ to brais$ pieces ( beef4 ,boil$ beef is g5]ally accompani$ by ! vegetables us$ 9 its cook+-process1 by pures1 gre5 or dry vegetables1 pa/es1 mac>oni1 c41 c4 #aadf--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,b\rguignonne ,l>d ! piece ( beef1 & m>9ade x = ?ree h\rs 9 br&y & r$ w9e4 ,braise x aft] ! mann] describ$ "u ,no4 #bdg2 moi/5 fir/ ) ! w9e ( ! m>9ade1 &1 :5 ! latt] is r$uc$1 ) "s veal gravy & "o-half p9t ( ,espagnole sauce p] qu>t ( liquid1 tak+ c>e t ! :ole moi/5+ rea*es ! top ( ! piece ( meat4 ,add a faggot & "s mu%room p>+s2 set to boil1 & cook g5tly 9 ! ov54 ,:5 ! meat is two-?irds cook$1 transf] x to ano!r saucepan1 & surr\nd x ) mu%rooms cut into two or f\r1 accord+ to _! size1 & toss$ 9 butt]2 brea/ ( bacon1 cut into dice1 blan*$ & toss$ 9 butt]1 & "s small onions half-glaz$ ) butt]4 ,/ra9 ! sauce ?r\gh a sieve ov] ! piece ( beef & its g>ni%1 & complete ! cook+ g5tly4 ,a few m9utes be=e s]v+1 put ! meat on a di% & glaze x 9 ! ov54 ,transf] ! meat to ! di% int5d$ = ! table2 quickly r$uce ! sauce if necess>y1 & p\r x ov] ! piece ( beef & ! g>ni%4 #aadg--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,cuill] ,select a v squ>e or oval piece ( beef1 & be> 9 m9d1 9 select+ x1 t x w h to be fa%ion$ to ! %ape ( a case :5 x has be5 cook$4 ,/r+ x1 & braise x aft] ! mann] describ$ "u ,no4 #bdg1 almo/ entirely cov]+ x ) moi/5+ liquor4 ,set x to cook g5tly2 )draw ! piece :5 ! meat is /ill some:at firm1 & let x cool "u slight pressure4 ,?is done1 cut out ! meat f ! inside2 leave a ?ickness ( ab\t half-in* r\nd ! sides & on ! bottom1 & ! piece ?us empti$ %\ld con/itute a squ>e or oval case1 9 accordance ) ! %ape orig9ally adopt$4 ,coat ! outside ( ! :ole piece ) a mixture ( beat5 eggs & f9e bread-crumbs1 comb9$ ) ,p>mesan2 spr9kle melt$ butt] ov] x ) a bru%1 & put ! case into a suffici5tly hot ov5 to all[ ( a cru/ =m+ r\nd x4 ,mean:ile *op up ! meat extract$ f ! inside ( ! piece2 add !reto a little salt$ tongue1 "s brais$ slices ( sweet-bread1 & mu%rooms2 put ! :ole into a sautpan ) an ,italian or a half-glaze sauce1 accord+ to ! requirem5ts1 & heat ?is g>ni%4 ,n4,b4--,?is prep>ation 0 q common 9 old-fa%ion$ cook]y1 b ?\gh x is /ill s]v$ occasionally1 x is n[ look$ ^u m z a curiosity ?an any?+ else4 ,z a curiosity1 !re=e1 ,i *ose to include x among ^! recipes2 b x does n foll[ f ?is t ,i 9 any way recomm5d x4 #aadh--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,flam&e ,l>d ! piece ( beef1 & braise x z expla9$ "u ,no4 #bdg4 ,mean:ile prep>e ! foll[+ g>ni%3--7#a7 ,cut a nice firm cabbage into f\r1 remove ! he>t1 & p>boil x = sev5 or eight m9utes4 ,dra9 x2 cool x2 divide up ! qu>t]s1 leaf by leaf1 s z to remove ! h>d ribs1 & season ) salt & pepp]4 ,m\ld !m to ! %ape ( balls by press+ !m 9 ! corn] ( a t[el into balls weigh+ ab\t ?ree oz4 ea*1 or simply put !m into a saucepan ) a qu>t]$ c>rot1 an onion /uck ) a clove1 a faggot1 six oz4 ( blan*$ brea/ ( pork1 & a little raw sausage ) g>lic1 :i* latt] mu/ be )drawn aft] cook+ has gone on = "o & "o-half h\rs4 ,moi/5 ! cabbage ) j suffici5t consomm to cov] x2 add a few tablespoonfuls ( good /ock-fat2 set to boil1 & cook g5tly 9 ! ov5 = "o & "o-half h\rs4 7#b7 ,cut ! requir$ quantity ( c>rots & turnips to ! %ape ( olives2 cook !m 9 consomm1 & r$uce ! latt] = ! purpose ( glaz+4 7#c7 ,prep>e "s potatoes l'anglaise4 ,set ! piece ( beef on a di% l>ge en\gh to all[ ( ! =m] be+ surr\nd$ ) ! m\ld$ or pla9ly-heap$ cabbages1 ! glaz$ c>rots & turnips1 & ! potatoes l'anglaise4 ,! la/ two vegetables %\ld be set 9 alt]nate heaps ) ! cabbages & ! bacon 7cut into small rectangles7 & ! sausage 7cut into r\ndels7 %\ld be di/ribut$ all r\nd4 ,s]ve sep>ately ! gravy ( ! piece ( beef1 cle>$ ( all grease1 r$uc$ to a half-glaze & /ra9$4 #aadi--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,mode ,,*aude ,l>d ! piece ( beef1 :i* %\ld n1 if possible1 weigh m ?an f f\r to five lbs4 ,! /rips ( bacon us$ = l>d+ ought to h be5 prep>$ fifte5 or tw5ty m9utes 9 advance1 m>9ad$ 9 a few tablespoonfuls ( br&y1 & spr9kl$ ) p>sley j be=e be+ us$4 ,rub ! piece ) salt1 pepp]1 & nutmeg1 & put x into a bas9 ) "o bottle ( r$ w9e & "o-fif? p9t ( br&y1 & set x to m>9ade = f\r or five h\rs1 tak+ c>e to turn x ov] f "t to "t4 ,!n set x to braise aft] ! mann] describ$ "u ,no4 #bdg2 add its m>9ade to ! moi/5+1 & surr\nd x ) ?ree small1 bon$1 blan*$1 & /rung calf's feet4 ,:5 ! cook+ is ?ree-qu>t]s done1 transf] ! piece ( beef to ano!r saucepan1 & surr\nd x ) ! foll[+ g>ni%3-- #a4 ,ab\t "o-qu>t] lb4 ( c>rots turn$ to ! %ape ( elongat$ olives1 & already two-?irds cook$4 #b4 ,small onions col\r$ 9 two-?irds lb4 ( butt]4 #c4 ,! calf's feet cut into small1 squ>e1 or rectangul> pieces4 ,/ra9 ! brais+-liquor ov] ! :ole1 & complete ! cook+ g5tly4 ,:5 ab\t to s]ve1 ei!r glaze ! piece ( beef1 or di% x pla92 coat x lightly ) sauce1 & s5d :at rema9s ( ! latt]1 ) ! g>ni%1 9 a timbale4 #aaej--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,mode ,,froide ,buf la mode is v r>ely prep>$ specially = cold di%+1 ! rema9s ( a f9e piece be+ g5]ally us$ = t purpose4 ,! piece ( meat mu/ fir/ be well trimm$4 ,if ! quantity ( sauce d n seem en\gh1 or if ! sauce itself seem too /iff1 add a ?ird ( its volume ( aspic jelly to x4 ,= m\ld+1 take a t]r9e pt1 a m\ld1 or o!r ut5sil capable ( hold+ ! piece ( meat1 its g>ni%1 & its sauce4 ,deck ! bottom ( ! ut5sil 9 any suitable way ) ! c>rots & ! onions1 & surr\nd ! piece ) :at rema9s ( ! latt] & ! dice ( calf's foot4 ,add ! sauce1 comb9$ ) ! jelly1 aft] hav+ pass$ x ?r\gh a /ra9]1 & put ! :ole 9 ! cool = a few h\rs4 ,turn out j be=e s]v+1 & surr\nd ) v light1 *opp$ jelly4 #aaea--,,pi,,ce ,,de ,b,,uf ,a ,,la ,,noailles ,l>d ! piece ( beef1 & m>9ade x 9 br&y & r$ w9e4 ,?is done1 dry x ?or\ghly1 & br[n x ev5ly 9 butt] all ov]2 moi/5 x ) its m>9ade & an equal quantity ( veal gravy1 & set to cook g5tly4 ,:5 ! meat is half-cook$1 surr\nd x ) two lbs4 ( m9c$ onions1 toss$ 9 butt]1 & ?ree oz4 ( rice4 ,complete ! cook+ ( ! piece ) onions & rice4 ,n[ )draw ! piece ( beef1 & quickly rub ! onions & ! rice ?r\gh tammy4 ,r$uce ?is ,s\bise ) rice = a few mom5ts4 ,neatly trim ! piece ( beef2 cut x into ev5 slices2 recon/ruct x on a di%1 & betwe5 ea* slice p\r a tablespoonful ( ,s\bise pure4 ,cov] ! recon/ruct$ piece ( beef ) ! rema9d] ( ! ,s\bise2 spr9kle ! surface ) two tablespoonfuls ( bread-crumbs fri$ 9 butt]1 & "s melt$ butt]1 & put ! :ole 9 ! ov51 t ! grat9 may =m spe$ily4 #aaeb--,,! ,,rump ,rump/eak & ,beef/eak4 ,! rump is t portion ( ! sirlo9 ( beef :i* t\*es ! top ( ! haun*4 ,x may be brais$1 b x is m (t5 grill$ 9 slices f "o in* to "o & "o-half in*es ?ick1 :i* are call$ 8rump/eaks40 ,) ref]5ce to ?is subject1 x is z well to po9t out t ! t]m 8,beef/eak10 s hackney$ 9 ,france1 is sc>cely us$ 9 ,engl&1 ow+ to its want ( precision4 ,9 ,france1 beef/eak is ei!r a cut f ! fillet1 ! upp]-fillet1 or ! rump1 accord+ to ! /&+ ( ! cat]+-h\se :i* supplies x4 ,b ! nature ( ! piece _c v well be mi/ak51 inasmu* z ! t]m beef/eak1 :i* designates x1 is g5]ally foll[$ by o!r ,fr5* words :i* reveal its orig91 :]eas 9 ,engl& ! t]m 8,beef/eak0 does n convey any p>ticul> mean+4 ,rump/eak is ei!r grill$ or sautd1 b :atev] be ! me?od ( cook+ x1 x is g5]ally s]v$ pla94 ,all g>ni%es suit$ to fillets1 h[ev]1 may be s]v$ ) x1 z also ! v>i\s butt]s & sauces g5]ally us$ ) grills4 #aaec--,,langue ,,de ,b,,uf ,ox tongue is s]v$ fre% or salt$1 b1 ev5 :5 x is to be s]v$ fre%1 x is all ! bett] = hav+ be5 put 9 salt a few days previ\sly4 ,9 ord] to salt x1 put x into a special br9e1 z expla9$ "u ,no4 #agb4 ,:5 salt$1 x is cook$ 9 boil+ wat]2 :5 fre%1 x is brais$ exactly aft] ! mann] ( any o!r piece ( meat4 ,ox tongue may be s]v$ ) almo/ all ! g>ni%es suit$ to relevs ( fillet ( beef1 b m p>ticul>ly ) ! foll[+3--,b\rgeoise2 ,flam&e2 ,milanaise2 ,noodles or ,mac>oni ) cream1 *eese or tomatoes2 & all vegetable pures4 ,! mo/ suitable sauces are3--,madeira sauce1 ,piquante sauce1 ,tomato sauce1 or _! d]ivatives4 #aaed--,,langue ,,de ,b,,uf ,,*\cro,,te ,braise ! tongue z describ$ "u ,no4 #bdg1 & glaze x at ! la/ mom5t4 ,di% x1 & s5d to ! table sep>ately 7#a7 a timbale ( well-brais$ sau]kraut2 7#b7 a timbale ( potato pure2 7#c7 a ,madeira sauce1 comb9$ ) ! brais+-liquor ( ! tongue1 cle>$ ( all grease1 & r$uc$4 #aaee--,,langue ,,de ,b,,uf ,,b\rgeoise ,braise ! tongue 9 ! usual way4 ,:5 x is two-?irds cook$1 surr\nd x ) c>rots fa%ion$ to ! %ape ( olives & already two-?irds cook$1 & small onions br[n$ 9 butt]4 ,complete ! cook+ g5tly1 & = ! re/ ( ! op]ation1 proce$ z = 8,pice de ,buf la ,mode *aude40 #aaef--,,langue ,,de ,b,,uf ,,aux ,f,,ves ,tongue int5d$ = ?is prep>ation %\ld be put 9 salt a few days 9 advance4 ,boil x 9 ! usual way & v g5tly2 glaze x :5 ab\t to s]ve1 & di% x4 ,s5d to ! table sep>ately 7#a7 a timbale ( v fre%1 sk9n$1 broad beans1 cook$ 9 salt$ wat] ) a spray ( savory1 & coh]$ ) butt] at ! la/ mom5t4 7#b7 ,a ,madeira sauce4 #aaeg--,,langue ,,de ,b,,uf ,,flam&e ,braise ! tongue1 & glaze x at ! la/ mom5t4 ,surr\nd x ) ! g>ni% 8 la ,flam&e0 giv5 "u ! beef recipe ( t "n1 i4e41 brais$ cabbages1 glaz$ c>rots & turnips1 potatoes l'anglaise1 rectangles ( lean bacon1 & r\ndels ( sausage4 #aaeh--,,langues ,,de ,b,,uf ,,froides ,ox tongues int5d$ = cold di%+ %\ld be kept 9 br9e 7,no4 #agb7 = eight or t5 days4 ,:5 ab\t to use !m1 put !m to soak 9 cold wat] = a few h\rs1 & !n cook !m pla9ly 9 wat] = ?ree h\rs4 ,?is done1 )draw !m f _! cook+-liquor2 sk9 !m2 cov] !m ) butt]$ pap]1 & let !m cool4 ,! object ( ! pap] is to keep (f ! air1 ! t5d5cy ( :i* is to black5 ! surface ( ! meat4 ,:5 q cool1 coat ! tongues ) a glaze compos$ ( "o-half lb4 ( gelat9e dissolv$ 9 "o p9t ( wat]2 ! latt] is giv5 a sc>let t9t by means ( c>m9e & c>amel4 ,cold ox tongues are di%$ amid/ aspic jelly dice & curl$-leaf p>sley4 ,n4,b4--,! gelat9e glaze describ$ above w be f\nd a great improvem5t ^u ! coat+ ( r$d5$ gold-beat]s' sk94 ,,ox ,,tails4 ,ox tails1 section$ or unsection$1 are usually brais$1 & only ! ?ick] half ( ! caudal app5dage is ev] us$4 #aaei--,,queue ,,de ,b,,uf ,a ,l',,auv]gnate ,section ! tail1 & braise x 9 :ite w9e1 aft] recipe ,no4 #bdg4 ,prep>e a g>ni% ( rectangles ( lean bacon1 l>ge *e/nuts cook$ 9 consomm & glaz$1 & small onions cook$ 9 butt]4 ,put ! sections ( ! tail 9 an e>!nw>e cocotte ) ! g>ni%4 #aafj--,,queue ,,de ,b,,uf ,a ,,la ,,cav\r ,section ! tail1 & braise x 9 a moi/5+ two-?irds ( :i* is br[n /ock & "o-?ird :ite w9e4 ,x is well = ! moi/5+ to be some:at abundant4 ,set to cook v g5tly1 until ! meat falls f ! bones1 i4e41 = a matt] ( ab\t f\r & "o-half or five h\rs4 ,?is done1 di% ! sections ( ! tail 9 a cocotte2 add "s small1 cook$ mu%rooms2 cle> ! cook+-liquor ( grease2 r$uce x1 & ?ick5 x slightly ) fecula4 ,/ra9 ?is ?ick5$ cook+-liquor ov] ! sections ( ! tail & ! mu%rooms1 & set to boil v g5tly = t5 m9utes4 ,s]ve ?us 9 ! cocotte set on a di%1 & s5d a timbale ( *e/nut pure to ! table at ! same "t4 #aafa--,,queue ,,de ,b,,uf ,,f>cie ,*oose a l>ge ox tail1 & bone x c>efully )\t bur/+ x4 ,lay x on a napk91 & /uff x ) a =cemeat consi/+ ( ! foll[+ +r$i5ts3--,?ree-qu>t]s lb4 ( v lean beef & "o-half lb4 ( *opp$ fat bacon1 ! two mix$ ) f\r oz4 ( bread-crumbs soak$ 9 milk & press$2 two :ole eggs2 ?ree oz4 ( truffle peel2 "o-half oz4 ( salt1 a p9* ( pepp]1 & a v little spice4 ,sew up ! tail1 cov] x ) a piece ( l95 aft] ! mann] ( a galant9e1 & cook x g5tly = ?ree h\rs 9 a v light /ock ) vegetables z = boil$ beef4 ,at ! end ( ! ?ree h\rs take x out ( ! l952 put x into a sautpan1 ! bottom ( :i* %\ld be g>ni%$ z = a brais+2 add a little ( ! cook+-liquor ( ! tail1 & complete ! cook+1 ba/+ (t5 ! :ile4 ,take c>e to ba/e m frequ5tly t[>ds ! close ( ! op]ation ) ! view ( prop]ly glaz+ ! meat4 ,:5 ab\t to s]ve1 di% x1 aft] hav+ remov$ all /r+1 & lightly coat ! bottom ( ! di% ) a sauce consi/+ ( ! cook+-liquor1 r$uc$ & ?ick5$ ) arr[-root4 ,s5d :at rema9s ( ! cook+-liquor 9 a sauceboat4 ,s]ve sep>ately ei!r a pure1 a g>ni% ( brais$ vegetables1 or "o ( ! sauces suit$ to pieces ( beef4 #aafb--,,queue ,,de ,b,,uf ,,grill,e ,cut ! tail into sections twice ! usual l5g?1 & cook ^! 9 a /ewpan = five h\rs ) salt$ wat] & aromatics4 ,dra9 ! sections2 dry !m well2 dip !m 9 melt$ butt]1 & roll !m 9 v f9e bread-crumbs4 ,spr9kle ) melt$ butt]1 & set to grill g5tly4 ,grill$ ox tail may be s]v$ ) any vegetable pure4 ,an ord9>y ,s\bise1 or "o prep>$ 8 la ,noailles10 z expla9$ "u ! piece ( beef ( t "n1 also suits v well4 ,9 any case1 ! ,s\bise %\ld be suffici5tly ?ick4 ,su* sauces z la ,diable1 ,ha*e1 ,piquante1 ,rob]t1 ,tomato1 ,itali5ne1 c41 are also suit$ to grill$ ox tail4 ,n4,b4--,:5 ! adjunct to grill$ ox tail is a highly-season$ sauce1 ! sections %\ld fir/ be cov]$ ) a coat ( mu/>d1 !n dipp$ 9 melt$ butt]1 & f9ally roll$ 9 bread-crumbs4 #aafc--,,queue ,,de ,b,,uf ,,en ,,ho*epot ,cut ! tail into sections1 & put ^! into a /ewpan ( conv5i5t size1 ) two pig's trott]s1 ea* ( :i* mu/ be cut into f\r or five pieces1 & "o pig's e>4 ,cov] ! :ole ) cold wat]2 add salt to ! ext5t ( "o-?ird oz4 p] qu>t ( ! liquid2 set to boil2 skim1 & leave to cook g5tly = two h\rs4 ,?is done1 add "o small cabbage1 cut into qu>t]s1 p>boil$ & cool$2 t5 small onions2 five oz4 ( c>rots1 & ! same weight ( turnips1 cut to ! %ape ( l>ge1 g>lic cloves4 ,set ! :ole to cook = a fur!r two h\rs at lea/4 ,:5 ab\t to s]ve1 di% ! sections ( tail 9 a circle2 put ! vegetable g>ni% 9 ! c5tre1 & surr\nd ! latt] ) ! pig's e> cut into small1 n>r[ /rips1 & t5 grill$ *ipolata sausages4 ,s]ve1 sep>ately1 a timbale ( potatoes cook$ l'anglaise4 ,v>i\s ,prep>ations ( ,beef4 #aafd--,,/ew$ ,,/eaks ,,& ,,onions ,select "s /eaks "o & "o-?ird in*es ?ick2 fry !m 9 butt] on bo? sides1 & set !m to braise 9 %ort moi/5+1 ) a suffici5t quantity ( qu>t]$ & br[n$ onions to con/itute an abundant g>ni%4 ,leave ! :ole to cook g5tly = ?ree h\rs4 ,di% ! /eak1 & surr\nd x ) ! onions & ! brais+-liquor cle>$ ( all grease & r$uc$4 #aafe--,,salt ,,beef ,! pieces ( beef *iefly select$ = salt+ are brisket1 silv] side1 & r\nd ( beef1 & ^! are always boil$ = a m or less l5g?y p]iod1 accord+ to _! size4 ,to ! cook+-liquor is add$ a copi\s g>ni% ( c>rots & turnips4 ,^! are s]v$ ) ! meat1 toge!r ) a sauceboat ( cook+-liquor & a suet dumpl+1 prep>$ z foll[s3-- #aaff--,,suet ,,dumpl+ ,f9ely *op up "s suet2 add to x an equal quantity ( fl\r & ab\t "o-qu>t] oz4 ( salt p] lb4 ( suet & fl\r4 ,moi/5 ) j en\gh wat] to make a ?ick pa/e ( ab\t ! same consi/5ce z brio*e-pa/e4 ,cut ?is pa/e into portions weigh+ ab\t "o oz41 & roll !m into small balls4 ,put ! latt] 9 a sautpan conta9+ "s boil+ beef cook+-liquor1 :i* ne$ n h be5 cle>$ ( grease1 & let !m poa* = "o & "o-half h\rs4 ,n[ dra9 ! dumpl+s1 & arrange !m ar\nd ! meat ) ! g>ni% ( c>rots & turnips1 z expla9$ above4 #aafg--;,,cold ,,salt ,,beef ,salt beef1 s]v$ cold1 con/itutes an excell5t sidebo>d di% = lun*eons4 ,x ne$ only be neatly trimm$ all r\nd1 c>e be+ tak5 to pres]ve all ! fat s highly e/eem$ by "s4 ,inde$1 a piece ( cold salt fat is sometimes add$ to t already exi/+ ar\nd & 9 ! meat1 9 :i* case ! extra quantity is fix$ to ! beef by means ( a hatelet4 #aafh--,,press$ ,,beef ,salt beef also s]ves 9 ! prep>ation ( 8,press$ ,beef10 b1 = ?is purpose1 ! brea/ is g5]ally us$4 ,aft] hav+ ?or\ghly cook$ ! salt$ brea/ ( beef 9 accordance ) ! proc$ure indicat$ = salt beef1 cut x into l>ge pieces ( ! same size z ! m\lds into :i* ! meat is go+ to be press$4 ,lay ! pieces ( beef "o on top ( ano!r 9 a squ>e or rectangul> m\ld1 & cov] ) a ?ick bo>d1 cut flu% ) ! inside edge ( ! m\ld4 ,n[ apply pressure1 ei!r by means ( a /rong press or heavy weight1 & leave ! beef to cool "u ! appli$ pressure4 ,:5 ! meat is q cold1 turn x out2 trim x c>efully on all sides1 & glaze x1 i4e41 cov] x entirely ) a coat+ ( r firm1 cl>ifi$ gelat9e1 br\ght by means ( c>m9e & c>amel to a nice r$-br[n col\r4 #aafi--,,/eak ,,& ,,kidney ,,pudd+ ,cut ?ree lbs4 ( v lean beef into slices "o-?ird in* ?ick4 ,season ^! slices ) salt1 pepp]1 & nutmeg1 & add a little *opp$ onion & p>sley4 ,take a pudd+-bas92 l9e x ) a firm lay] ( suet-d\gh 7,no4 #aaff71 & g>ni% ! bottom & sides ( ! bas9 ) ! slices ( beef4 ,9 ! middle put "o lb4 ( kidney ( beef1 ( veal1 or ( mutton1 cut up z = toss+1 & season$ l ! /eaks4 ,moi/5 ) j suffici5t wat] to cov]4 ,n[ close up ! bas9 ) a lay] ( ! same pa/e z t us$ 9 l9+1 p9*+ x ) ! latt]1 all r\nd1 t x may adh]e ?or\ghly4 ,9 ord] to effect ?is ) great] c]ta9ty1 ! respective edges ( ! two lay]s ( pa/e may be moi/5$4 ,?is done1 cov] ! bas9 ) a butt]$ & dr$g$ napk91 fa/5$ on by means ( /r+ ti$ r\nd j b5ea? ! lip ( ! ut5sil4 ,cook = five h\rs1 ei!r 9 boil+ wat] or 9 /eam1 &1 aft] hav+ remov$ ! napk91 s]ve ! pudd+ z x /&s4 #aagj--,,/eak ,,pudd+ ,make "s r /iff pa/e ) two lbs4 ( fl\r1 "o & "o-qu>t] lbs4 ( ! *opp$ fat ( kidney ( beef1 a p9* ( salt1 & "o-qu>t] p9t ( wat]4 ,) ! roll+-p91 roll out ?is pa/e to a r\nd lay] "o-qu>t] in* ?ick1 & put x into a butt]$ dome-m\ld or pudd+-bas94 ,cut ! lean beef into pieces1 & season !m1 exactly z = /eak & kidney pudd+4 ,fill up ! bas9 ) ! pieces arrang$ 9 lay]s2 moi/5 ) j en\gh wat] to cov]1 & close up ! bas9 ) a lay] ( ! same pa/e z t us$ = its l9+4 ,c>efully jo9 ! edges ( ! two lay]s ( pa/e1 assi/+ ! op]ation ) a little moi/ure appli$ by means ( a bru%2 swa! ! bas9 9 a butt]$ pudd+-clo?1 & fa/5 ! latt] firmly ) /r+4 ,put ! pudd+ 9 a saucepan ( boil+ wat] or a /eam]1 & leave x to cook = ?ree h\rs if ! beef has be5 cut f ! fillet1 & = f\r h\rs if cut f any o!r piece4 ,at ! end ( ! requir$ "t take ! pudd+ out ( ! saucepan & remove ! clo?4 ,di% on a fold$ napk94 #aaga--,,/eak ,,& ,,oy/] ,,pudd+ ,proce$ exactly z = /eak & kidney pudd+1 b take only two lbs4 ( beef1 & replace ! odd p\nd by =ty f9e oy/]s4 #aagb--;,,daube ,,*aude ,a ,,la ,,prov5,,ale ,cut f\r lbs4 ( %\ld] or cu%ion ( beef into cubes weigh+ ab\t f\r oz4 ea*4 ,l>d ea* piece ( meat ) a /rip ( bacon two in*es long by "o-half in* wide1 & put ! cubes or pieces into a b[l ) salt1 pepp]1 a v little spice1 five or six tablespoonfuls ( v9eg>1 & a glass ( r$ w9e4 ,leave to m>9ade = two or ?ree h\rs1 & toss ! pieces1 f "t to "t1 9 ! m>9ad+ liquor1 9 ord] t ea* may be well saturat$ ) x4 ,heat six oz4 ( grat$ bacon 9 an e>!nw>e /ewpan1 & br[n !re9 twelve small onions1 fifte5 c>rots 9 ! %ape ( olives1 two /icks ( cel]y cut into pieces ( ! same size z ! c>rots1 & f\r cloves ( g>lic4 ,add ! m>9ad$ pieces ( meat1 :i* %\ld h be5 prop]ly dri$2 fry ! :ole1 meat & vegetables1 = a fur!r sev5 or eight m9utes1 & moi/5 ) ! m>9ade & two glasses m ( r$ w9e4 ,complete ) "o-half lb4 ( fre% bacon r9d1 blan*$ & cut into squ>e pieces ( two-?irds in* side2 a faggot made up ( p>sley /alks1 ?yme1 bay1 &1 9 ! c5tre1 a small piece ( dry lemon r9d4 ,set to boil1 completely close ! /ewpan1 & leave to cook 9 a mod]ate ov5 = six or sev5 h\rs4 ,:5 ab\t to s]ve1 remove ! faggot1 cle> all grease f ! gravy1 & di% 9 a hot timbale1 or s]ve ! 8daube0 9 ! /ewpan itself4 #aagc--;,,daube ,a ,,la ,,prov5,,ale ,,froide ,a daube is r>ely prep>$ specially = cold di%+2 g5]ally ! rema9s ( "o already s]v$ hot are us$4 ,take ! pieces1 "o by "o1 ) a =k1 & place !m 9 a t]r9e pt ) ! c>rots1 onions1 & squ>es ( bacon r9d1 :i* h rema9$ almo/ unt\*$4 ,/ra9 ! gravy ov] !m ?r\gh an ord9>y /ra9]1 press+ lightly ! :ile1 & leave to cool4 ,:5 ab\t to s]ve1 turn out ! daube on a cold di%1 & surr\nd ) *opp$ aspic jelly4 #aagd--;,,c>bonnades ,a ,,la ,,flam&e ,cut ?ree lbs4 ( lean %\ld] or cu%ion ( beef into ?91 %ort slices4 ,season ! latt] ) salt & pepp]1 & br[n !m quickly on bo? sides 9 /ock fat4 ,at ! same "t toss "o & "o-qu>t] lbs4 ( m9c$ onions 9 butt]1 until !y are well br[n$4 ,put ! slices ( beef & ! onions 9 alt]nate lay]s into a saucepan1 & 9 _! mid/ place a faggot4 ,dra9 ! grease f ! sautpan 9 :i* ! slices 7 fri$2 swill ) "o & "o-half p9ts ( be] 7old ,lambic 9 pref]5ce72 add ! same quantity ( br[n /ock1 ?ick5 ) f\r oz4 ( br[n r\x2 f9i% ! season+ ) "o & "o-half oz4 ( p[d]$ sug>2 set to boil1 /irr+ ! :ile1 & /ra9 ?is sauce ov] ! slices ( beef & ! onions4 ,cov] & cook g5tly 9 ! ov5 = f two & "o-half to ?ree h\rs4 ,n4,b4--,c>bonnades are s]v$ ?us1 m+l$ ) ! onions2 b !y may also be di%$ 9 a timbale & cov]$ ) a ,s\bise consi/+ ( ! onion & ! sauce rubb$ ?r\gh tammy4 #aage--,,m9c ,,de ,b,,uf ,cold roa/ or boil$ meats may be w>m$ up 9 _m diff]5t ways4 ,9 _! prep>ation1 h[ev]1 ! read] %\ld foll[ "o rule1 ! non-obs]vance ( :i* inv>iably leads to failure4 ,:atev] ! meat be1 x %\ld fir/ be cut into ! ?9ne/ possible slices2 set on a di%1 & cov]$ ) a boil+ sauce or g>ni%1 :i* %\ld effect its w>m+ up4 ,if ! meat boil 9 ! sauce or g>ni%1 x t\gh5s1 & ?is1 above all1 %\ld be avoid$ :5 roa/ meat is us$4 ,sauces suit$ to m9cs are ! ,bordelaise1 ! ,piquante1 ! ,itali5ne1 ! ,*asseur1 ! ,poivrade1 ! ,prigueux1 & ! ,tomato4 #aagf--,,m9c ,,de ,b,,uf ,,en ,,miroton ,= "o lb4 ( beef m9ce two f9e onions some:at f9ely1 & toss !m 9 butt] until !y are ev5ly & well gild$4 ,spr9kle ) "o-half tablespoonful ( fl\r2 set to cook = a mom5t1 & !n moi/5 ) "o-half glassful ( :ite w9e & "o-half p9t ( consomm2 season ) a p9* ( pepp]2 boil1 & leave to cook g5tly = sev5 or eight m9utes4 ,! fl\r may be disp5s$ )1 b1 9 ?is case1 ! :ite w9e is r$uc$ to two-?irds1 "o-half p9t ( half-glaze is add$1 & ! :ole is cook$ = sev5 or eight m9utes4 ,cut ! beef into v ?9 slices1 & set ^! on a di%4 ,a m9ute be=e s]v+1 add a few drops ( v9eg> to ! onions2 cov] ! meat ) ! onions & ! sauce2 /& ! di% = a mom5t on ! hob1 & spr9kle x slightly ) *opp$ p>sley4 ,n4,b4--,:5 ! miroton is prep>$ ) boil$ beef1 ! slices %\ld be cut some:at m ?ickly1 & left to simm] g5tly 9 ! sauce = z long z possible--an h\r or m if necess>y4 ,! miroton is !n di%$ ) "s m9c$ gh]k9s1 spr9kl$ ) rasp+s1 & plac$ 9 ! ov5 at ! la/ mom5t = ! grat9 to =m4 #aagg--;,,g\la% ,,de ,b,,uf ,a ,,la ,,hongroise ,cut ?ree lbs4 ( ribs or %\ld] ( beef into squ>es weigh+ ab\t ?ree oz4 ea*4 ,fry ^! pieces on a mod]ate fire 9 f\r oz4 ( l>d1 toge!r ) "o-half lb4 ( onions cut into l>ge dice1 until ! latt] acquire a nice1 ev51 gold5 col\r4 ,season ) "o-?ird oz4 ( salt & ! necess>y quantity ( paprika2 add "o & "o-qu>t] lbs4 ( peel$1 press$1 & qu>t]$ tomatoes1 & "o-six? p9t ( wat]4 ,cov] & cook 9 ! ov5 = "o & "o-half h\rs4 ,?is done1 add "o-?ird p9t ( wat] & "o & "o-qu>t] lbs4 ( qu>t]$ potatoes to ! ,g\la%4 ,cont9ue ! cook+ 9 ! ov51 ba/+ (t5 ! :ile1 & d n /op ! op]ation until ! moi/5+-liquor is entirely r$uc$4 ,:5 ab\t to s]ve1 di% ! ,g\la% 9 a timbale4 #aagh--;,,ha*is ,,de ,b,,uf ,a ,l',,am,,rica9e ,cut ! meat into small cubes4 ,also cut into dice ! same weight ( potatoes z ( meat4 ,season ^! potatoes & toss !m 9 butt]4 ,?is done1 put half _! quantity into a saucepan ) ! meat dice1 & coh]e ! :ole ) a few tablespoonfuls ( tomato sauce & r$uc$ veal gravy4 ,heat )\t all[+ to boil2 di% 9 a hot timbale2 di/ribute ! rema9d] ( ! potatoes1 :i* %\ld be crisply fri$1 ov] ! ha%1 & spr9kle ) a p9* ( fre%ly-*opp$ p>sley4 #aagi--;,,ha*is ,,de ,b,,uf ,,p>m5ti] ,bake "s f9e potatoes 9 ! ov54 ,! mom5t !y are done1 slice (f a piece ( _! bak$ %ell1 & remove ! pulp f _! insides by means ( a spoon h&le4 ,cru% ?is pulp ) a =k1 & toss x 9 butt] z = 8pommes de t]re ,macaire40 ,!n add to x z mu* beef 9 dice z !re is pulp2 two tablespoonfuls ( *opp$ onion cook$ 9 butt] p] lb4 ( ! prep>ation2 a p9* ( *opp$ p>sley1 & a few drops ( v9eg>4 ,n[ toss ! :ole toge!r = a few m9utes1 & !n fill ! empty potato %ells ) ! prep>ation4 ,spr9kle ) ,lyonnaise sauce rubb$ ?r\gh tammy1 & add z mu* ( x z ! ha% w absorb4 ,replace ! portion ( %ell cut (f at ! fir/1 t ! potatoes may seem unt\*$2 arrange !m on a di%1 & put ! latt] 9 ! ov5 = t5 m9utes4 ,:5 ab\t to s]ve1 di% ! /uff$ potatoes on a napk94 #aahj--,,tripes ,a ,,la ,,mode ,,de ,,ca5 ,9 ! prep>ation ( ?is cul9>y speciality ( ,norm&y1 a v common mi/ake is (t5 made2 to wit1 t ( us+ calves' feet in/ead ( ^? ( ! ox1 an innovation to :i* !re are _m objections4 ,9 ! fir/ place1 ! gravy ( ! tripe _c absorb s mu* gelat9e1 & is indiff]5tly ?ick5$ 9 consequ5ce2 secondly1 s9ce calves' feet are mu* m t5d] ?an ^? ( ! ox1 ! =m] get boil$ to %r$s be=e ! cook+ ( ! tripe has be5 prop]ly effect$4 ,?is suppos$ improvem5t on ! old me?od is ?us se5 to actually run c\nt] to ! end 9 view2 b means !re are1 nev]!less1 :]eby ^? :o insi/ ^u ! use ( calves' feet may be satisfi$4 ,x is only necess>y to braise a numb] ( calves' feet be=eh&1 ! numb] be+ 9 proportion to ! quantity ( tripe1 & to add ^! to ! latt] a qu>t] ( an h\r be=e s]v+4 ,ano!r mi/ake :i* obta9s some:at widely 9 respect ( ?is di% is ! s]v+ ( x 9 a silv] ut5sil--a me?od q z unreasonable z t ( s]v+ a ,*audfroid 9 an e>!nw>e di%4 ,by virtue ( its simplicity1 tripe %\ld be s]v$ 9 ei!r s&/one or special e>!nw>e /ewpans1 :]e9 heat is be/ reta9$2 & ! op]ator %\ld r direct 8 att5tion to ! s]v+ ( tripe z hot z possible1 ?an to ?is or t fanciful me?od ( di%+1 :i* really has no raison d'tre 9 ?is case4 ,! ,prep>ation ( ,tripe4--,"u ! head ( 8beef tripe0 are und]/ood3 7#a7 ,! feet2 7#b7 tripe prop]1 :i* comprises ! ,paun*1 ! ,honey-comb ,bag1 ! ,manyplies1 & ! ,re$4 ,fir/ soak ! tripe 9 cold wat] = "s consid]able "t2 !n cut x into squ>es ( two in*es side4 ,= ! season+ & flav\r+ ( tripe1 complete 9 all its p>ts1 take3 7,season+7 "o-qu>t] oz4 ( salt & a p9* ( pepp] p] lb42 7flav\r+7 f\r lbs4 ( onions /uck ) f\r cloves2 ?ree lbs4 ( c>rots2 "o faggot1 compris+ two lbs4 ( leeks1 "o-?ird lb4 ( p>sley /alks1 a sprig ( ?yme1 & a bay leaf4 ,moi/5 ) two qu>ts ( good cid] 7n likely to turn black :ile cook+1 o!rwise use wat]72 "o-half p9t ( br&y or liqueur-cid]4 ,! quantity ( ! moi/5+-liquor l>gely dep5ds ^u ! %ape ( ! ut5sil2 a little less w be ne$$ 9 ! case ( a n>r[ "o1 & a little m 9 ! case ( a wide "o4 ,9 any case1 h[ev]1 ! tripe %\ld be j cov]$4 ,treatm5t & ,cook+-process4--,take a /ewpan or brais+-pan1 j l>ge en\gh to hold ! tripe & ! g>ni%4 ,on ! bottom ( ?is lay c>rots1 onions1 season+1 & ! f\r ox feet1 b\nd & cut into fair-siz$ pieces4 ,add ! tripe1 plac+ ! faggot 9 its mid/2 ^u ! tripe lay ! bones ( ! feet1 brok5 l5g?wise2 "s slices ( beef-fat1 well soak$ 9 cold wat]2 &1 f9ally1 ! moi/5+4 ,cov] ! :ole ) a k9d ( galette ( pa/e1 consi/+ ( fl\r mix$ ) hot wat] & kept some:at /iff1 & fix ! pa/e well on to ! edges ( ! ut5sil4 ,place 9 ! ov51 &1 :5 ab\t two h\rs h elaps$ & ! pa/e is well bak$1 close ! ut5sil ) its own cov]4 ,9 a regul> & mod]ate ov51 all[ ab\t t5 h\rs = ! cook+4 ,! ,di%+ & ,s]v+4--,aft] tak+ ! tripe out ( ! ov51 remove ! cov] ( pa/e1 ! bones1 ! fat1 ! c>rots1 ! onions1 & ! faggot1 & by means ( a slice )draw ! pieces ( tripe & set !m 9 ! special e>!nw>e b[ls1 tak+ c>e to di/ribute ! pieces1 com+ f diff]5t portions ( tripe1 9 su* wise z to meet ! dem&s or fancies ( ! v>i\s consum]s4 ,:5 ! tripe has be5 transf]r$ to ! b[ls1 cle> ! gravy ( all grease1 & dole x out ev5ly among ! numb] ( receptacles4 ,x is be/1 n[1 to put ! latt] 9 a ba9-m>ie1 = !y mu/ only be s]v$ q hot1 on *af]s or o!rwise4 ,n4,b4--7#a7 ,to make ! di% to p]fection1 ! tripe %\ld be put into special e>!nw>e pots 7:]e9 ! heat is m effectively conc5trat$71 & cook$ 9 a bak]'s or pa/ry-cook's ov54 ,i dealt ) ! alt]native ( cook+ tripe 9 a /ewpan 9 ord] to make provision = ^? :o c avail !mselves ( nei!r special pots nor a bak]'s ov54 7#b7 ,! measures ,i prescribe1 namely1 ^? ( fir/ lay+ ! slices ( beef-fat ^u ! tripe1 & !n cov]+ ! :ole ) a lid ( pa/e1 are int5d$ to /op a too rapid evaporation ( ! liquid--a cont+5cy t mu/ be gu>d$ aga9/1 m p>ticul>ly 9 a kit*5 ov5--& to pres]ve ! :it5ess ( ! tripe4 ,! cov] ( pa/e w\ld be q useless if a bak]'s ov5 7 available1 = ! latt] n only ensures p]fectly regul> heat1 b also wanes regul>ly4 #b4 ,,veal4 ,) ! exception ( veal sweetbreads1 x _c be d5i$ t ?is meat is consid]ably less popul> 9 ,engl& ?an abroad1 nor does x ev] seem to appe> on important m5us 9 ?is c\ntry4 ,( c\rse1 & ! fact mu/ n be lo/ sight (1 ,engli% veal is admitt$ly inf]ior 9 quality--badly fatt5$1 & mo/ly r$1 s(t1 & dry4 ,probably1 !re=e1 its unpopul>ity may be ! indirect cause ( its poor quality2 = x is inconceivable t a c\ntry s fam\s = cattle-re>+ z ,engl& und\bt$ly is c\ld n produce veal equal 9 quality to its beef1 mutton1 & pork1 if re>]s ?\ght x wor? _! :ile to p]fect t special bran* ( _! bus9ess4 ,be ?is z x may1 almo/ all ! be/ veal consum$ 9 ,engl& comes f ! ,cont95t1 pr9cipally f ,france1 ,belgium1 & ,holl&2 &1 9 ?is respect1 ,i n only ref] to ! l>g] jo9ts1 b to ^? odd p>ts su* z ! head1 ! liv]1 ! sweetbreads1 c41 ! cont95tal quality ( :i* is likewise v sup]ior to t ( ! ,engli% produce4 #aaha--,,selle ,,de ,,veau 7,relev7 ,saddle ( veal is ! only ,relev ( ?is meat :i* is sometimes all[$ to appe> on an important m5u1 & x is1 9 fact1 a spl5did & succul5t jo9t4 ,x may be roa/$1 b ,i %\ld urge ! adoption ( ! brais+ treatm5t1 n only z a precaution aga9/ dryness1 b because ( ! f9e /ock yield$ by ! op]ation4 ,:atev] be ! me?od ( cook+1 trim ! saddle on "o side1 flu% ) ! bones ( ! pelvis1 & up to ! fir/ ribs on ! o!r side4 ,!n cut out ! kidneys1 leav+ a ?ick lay] ( fat on ! "u fillets or 8filets mignons02 p>e ! flank on ei!r side1 9 su* wise t :at is left ( x1 :5 drawn "u ! saddle on ei!r side1 may j cov] ! fillets above ref]r$ to4 ,?is flank %\ld only be drawn ov] ! fillets aft] ! inside ( ! jo9t has be5 salt$2 !n cov] ! top surface ( ! jo9t ) slices ( bacon1 & tie r\nd ) /r+1 five or six times1 t ! bacon & ! flank may n %ift4 ,:5 ! saddle is int5d$ = only a small numb] ( p1 half ( x may be us$ at a "t2 t is to say1 "o fillet1 9 :i* case ! jo9t may be cut 9 two1 l5g?wise4 ,! proc$ure = brais+ ?is piece is 9 pursuance ( ! directions giv5 "u 8,! ,brais+ ( ,:ite ,meats0 7,no4 #bdh74 ,! process ( brais+1 :e!r x be 9 respect ( ! saddle or o!r veal ,relevs1 su* z ! cu%ion1 ! lo91 ! neck1 c41 dem&s p>ticul> c>e1 mu/ be accompani$ by frequ5t ba/+1 & %\ld always be c>ri$ on ) %ort moi/5+4 #aahb--,,selle ,,de ,,veau ,a ,,la ,,*>treuse ,braise ! saddle1 & glaze x at ! la/ mom5t1 aft] hav+ remov$ ! slices ( bacon4 ,set x on a long di%1 &1 at ea* end ( ! latt]1 place a *>treuse ( vegetables4 ,r\nd ! jo9t put a few tablespoonfuls ( ! brais+-liquor1 cle>$ ( all grease1 r$uc$1 & well-/ra9$2 & s]ve :at rema9s 9 a sauceboat4 ,*>treuses ( ,vegetables4--,take two dome- or ,*>lotte-m\lds1 capable ( hold+ two-?irds ( a qu>t4 ,butt] !m lib]ally2 l9e !m ) butt]$ pap]1 & on ! latt]1 ov] ! bottom & sides ( ! ut5sil1 lay c>rots1 turnips1 peas1 & ,fr5* beans2 ea* ( :i* vegetables %\ld be cook$ 9 a way suit$ to its nature4 ,?is op]ation1 :i* is some:at f9ick+1 may ei!r be effect$ on ! plan ( a draught-bo>d1 or ! diff]5t vegetables may be sup]pos$ 9 alt]nate r[s ( v>y+ col\rs4 ,:5 ! m\lds are g>ni%$ 9 ?is way1 spread !reon1 ov] ! vegetables1 a lay] ( =cemeat s(t5$ ) beat5 :ite ( egg2 ! object ( ?is measure is to keep ! vegetable decoration 9 position1 & ?is is effect$ by ! poa*+ ( ! =cemeat be=e ! *>treuse is fill$ ) its g>ni%4 ,?is done1 fill ! m\lds to )9 "o-?ird in* ( _! brims ) a ,macdo9e ( vegetables coh]$ by means ( /iff ,b*amel & cream1 & cov] ) a lay] ( =cemeat4 ,set ^! *>treuses to poa* ?irty-five m9utes be=e s]v+1 & take c>e to let !m re/ = five m9utes be=e unm\ld+ !m on ei!r side ( ! saddle4 #aahc--,,selle ,,de ,,veau ,a ,,la ,,mett]ni* ,braise ! saddle1 &1 :5 x is ready1 put x on a di%4 ,n[ draw a l9e )9 "o-half in* ( its extreme edge on ei!r side & end1 press+ ! po9t ( a small knife along ! meat 9 s do+4 ,proce$ 9 ! same way on ei!r side ( ! *9e1 & remove ! fillets f ! jo9t1 sev]+ !m f ! bone ) c>e4 ,cut ! fillets into regul> collops1 keep+ ! knife some:at at a slant4 ,9 ! d\ble cavity left by ! fillets spread a few tablespoonfuls ( ,b*amel ) paprika2 return ! collop$ fillets to _! respective places 9 ! jo9t1 recon/ruct+ !m 9 su* wise z to make !m appe> unt\*$2 & betwe5 ! collops p\r "o-half tablespoonful ( ,b*amel & lay two slices ( truffle4 ,?is done1 cov] ! :ole surface ( ! jo9t ) ,b*amel sauce ) paprika1 & set to glaze quickly at ! salam&]4 ,n[1 ) a l>ge slice1 c>efully transf] ! saddle to a di%4 ,s]ve sep>ately 7#a7 ! brais+-liquor ( ! saddle1 cle>$ ( all grease & r$uc$2 7#b7 a timbale ( pilaff rice4 #aahd--,,selle ,,de ,,veau ,a ,,la ,,nelson ,braise ! saddle4 ,:5 x is ready1 remove ! fillets1 proce$+ exactly z describ$ "u 8,selle la ,mett]ni*10 & cut ! fillets 9 a simil> mann]4 ,9 ! cavities left by ! fillets spread a few tablespoonfuls ( ,s\bise2 return ! collop$ fillets to _! place1 &1 betwe5 ! collops1 place a ?9 slice ( ham1 ( ! same size & %ape z ! adjac5t piece ( meat1 & a little ,s\bise sauce4 ,hav+ recon/ruct$ ! jo9t1 cov] its surface ) a lay]1 ab\t "o in* ?ick1 ( 8,s\ffl au ,p>mesan10 comb9$ ) "o qu>t ( truffle pure4 ,b9d ! jo9t ) a /rong b& ( butt]$ pap]1 = ! purpose ( hold+ 9 ! s\ffl1 & set x to cook 9 a mod]ate ov5 = fifte5 m9utes4 ,aft] hav+ tak5 ! saddle out ( ! ov51 remove ! pap] b&1 & s5d x to ! table )\t *ang+ ! di%4 ,s5d ! brais+-liquor1 cle>$ ( all grease1 r$uc$ & /ra9$1 to ! table sep>ately4 #aahe--,,selle ,,de ,,veau ,a ,l',,ori5tale ,braise ! saddle2 remove ! fillets1 & cut !m into collops z = 8,selle la ,mett]ni*40 ,g>ni% ! cavities ) ,s\bise sauce 8au currie02 recon/ruct ! fillets1 putt+ a little ( ! same sauce betwe5 ! collops1 & coat ! surface ( ! piece ) ! sauce already ref]r$ to4 ,surr\nd ! jo9t ) brais$ cel]y1 & s]ve its cook+ liquor & a timbale ( pilaff rice sep>ately4 #aahf--,,selle ,,de ,,veau ,a ,,la ,,pi,,montaise ,braise ! saddle1 & cut ! fillets into collops z be=e4 ,:5 recon/ruct+ ! fillets1 betwe5 ! collops put a little ,b*amel sauce1 comb9$ ) ?ree & "o-half oz4 ( grat$ ,p>mesan & ?ree & "o-half oz4 ( grat$ :ite truffles p] qu>t ( ! sauce4 ,coat ! surface ( ! jo9t ) ! same sauce1 & set to glaze quickly4 ,s]ve ! brais+-liquor1 cle>$ ( all grease & /ra9$1 sep>ately2 z also a timbale ( rizotto la ,pimontaise 7,no4 #bbeh74 #aahg--,,selle ,,de ,,veau ,,pr9ce ,,orl(f ,braise ! saddle & proce$ z above1 plac+ betwe5 ! collops ( fillet a little ,s\bise sauce & a f9e slice ( truffle4 ,coat ! surface ( ! jo9t ) ,mornay sauce1 comb9$ ) "o qu>t ( highly-season$ ,s\bise1 & set to glaze quickly4 ,n4,b4--,?is saddle may be accompani$ ei!r by a g>ni% ( asp>agus-heads or by cucumb]s ) cream4 #aahh--,,selle ,,de ,,veau ,a ,,la ,,roman(f ,braise ! saddle2 remove ! fillets1 & cut ! latt] into collops z = 8,selle la ,mett]ni*40 ,recon/ruct ! fillets1 plac+ a small quantity ( m9c$ mu%rooms1 coh]$ by means ( a few tablespoonfuls ( cream1 betwe5 ! collops1 & coat ! surface ( ! jo9t ) highly-season$ ,b*amel sauce1 f9i%$ ) f\r oz4 ( crayfi% butt] p] qu>t4 ,surr\nd ! piece ) a bord] ( brais$ half-f5nels4 ,s]ve ! brais+-liquor1 cle>$ ( all grease1 r$uc$ & /ra9$1 sep>ately4 #aahi--,,selle ,,de ,,veau ,a ,,la ,,tosca ,braise ! saddle1 & !n prep>e x z = ,no4 #aahc4 ,almo/ completely fill ! cavities left by ! fillets ) a g>ni% ( mac>oni1 cut into %ort l5g?s1 coh]$ ) cream1 & comb9$ ) a juli5ne ( truffles4 ,recon/ruct ! fillets ^u ?is g>ni% & coat ! collops ) ,mornay sauce1 plac+ a slice ( truffle betwe5 ! collops4 ,! recon/ruct$ fillets ?us appe> rais$ on ei!r side ( ! *9e4 ,coat ! surface ( ! jo9t ) ! same sauce z t already us$1 & set to glaze quickly4 ,s5d ! brais+-liquor1 cle>$ ( all grease & /ra9$1 to ! table sep>ately4 #aaij--,,selle ,,de ,,veau ,a ,,la ,,r5aissance ,braise ! saddle1 & glaze x at ! la/ mom5t4 ,di% x & surr\nd x ) a l>ge heap ( caulifl[] at ei!r end2 on ei!r side1 nice heaps ( c>rots & turnips1 rais$ by means ( an oval1 groov$ spoon-cutt]1 cook$ 9 consomm & glaz$2 peas2 ,fr5* beans 9 loz5ge-=m2 asp>agus-heads coh]$ ) butt]2 & "s small potatoes cook$ 9 butt]4 ,s5d ! brais+-liquor ( ! jo9t1 cle>$ ( grease & /ra9$1 sep>ately4 #aaia--,,selle ,,de ,,veau ,a ,,la ,,talleyr& ,prep>e tw5ty /uds ( truffle1 ab\t "o in* long & "o-?ird oz4 9 weight4 ,/ick !m upright & symmetrically into ! meat ( ! jo9t1 mak+ way = !m by means ( little incisions cut ) a small knife4 ,n[ envelop ! jo9t 9 slices ( l>d+ bacon1 /r+ x1 braise x1 & glaze x at ! la/ mom5t4 ,di% x ) "s ( its brais+-liquor1 cle>$ ( all grease & r$uc$4 ,s]ve sep>ately 7#a7 :at rema9s ( ! brais+-liquor2 7#b7 a g>ni% ( mac>oni1 cut into half-in* l5g?s1 coh]$ ) "o & "o-half oz4 ( butt]1 ?ree oz4 ( grat$ ,gruyre & ,p>mesan1 comb9$ ) ?ree oz4 ( foie gras1 cut into l>ge dice1 & ?ree oz4 ( a juli5ne ( truffles1 p] lb4 ( mac>oni4 #aaib--,,selle ,,de ,,veau ,,froide ,cold saddle ( veal makes an excell5t sidebo>d di% :i* admits ( all cold-di% g>ni%es1 su* z ,macdo9es ( vegetables coh]$ ) jelly or mayonnaise sauce2 arti*oke-bottoms & tomatoes1 v>i\sly g>ni%$2 small1 m\ld$ vegetable salads1 c4 ,decorate x ) f9e1 regul>1 jelly dice2 b its usual & ess5tial adjunct is its own brais+-liquor1 cook$1 cle>$ ( grease p\r$ c>efully away1 & s]v$ 9 a sauceboat )\t hav+ be5 ei!r cl>ifi$ or cle>$4 ,all ! pieces ( veal giv5 z relevs1 ! cu%ion1 ! lo91 ! fillet1 & ! fric&eau1 may be s]v$ cold l ! saddle1 & are g5]ally mu* appreciat$1 m p>ticul>ly 9 summ]4 #aaic--,,lo9 ,,( ,,veal #aaid--,,neck ,,( ,,veal #aaie--,,%ort ,,lo9 ,,( ,,veal #aaif--;,,*ump ,,( ,,veal ,,or ,,quasi #aaig--;,,cu%ion ,,( ,,veal 7,relevs7 ,i h gr\p$ ^! v>i\s ,relevs toge!r ow+ to ! id5ticalness ( _! g>ni%es4 ,! directions ,i give bel[ = cu%ion ( veal are1 ) a v few exceptions :i* ,i %all po9t out1 applicable to all o!r l>ge veal jo9ts4 ,9 ! circum/ances1 !re=e1 x w\ld be q unnecess>y to repeat ! recipe 9 ea* case4 ,lo9 ( ,veal is t piece :i* corresponds ) ! sirlo9 9 beef4 ,x ext5ds f ! float+ ribs to ! extreme end ( ! haun*1 ! latt] be+ cut flu% ) ! pelvic bone at its junction ) ! femur1 & foll[+ ! direction ( ! =m] bone4 ,! lo9 ?us consi/s ( two di/9ct p>ts3--7#a7 ! caudal region 7call$ ! *ump end2 ,fr4 quasi71 :i* comprises ! bones ( ! pelvis & ! haun*1 up to ! level ( ! latt]1 & is "o ( ! be/ pieces ( veal = brais+2 & 7#b7 ! region ext5d+ f ! haun* to ! float+ ribs1 compris+ ! fillet & ! upp] fillet4 ,?is la/ portion also con/itutes a *oice jo9t1 to :i* ! kidneys are g5]ally left atta*$1 aft] all _! sup]flu\s fat has be5 remov$4 ,neck or ,be/ ,end ( ,veal consi/s ( ! fir/ eight or n9e ribs1 cut two in*es above ! k]nel ( meat4 ,! ends ( ! rib-bones are cle>$ ( meat to a height ( ab\t two-?irds in*1 & ! nak$ bone is !n call$ ! 8h&le0 ( ! cutlet1 :i* ultimately holds ! ornam5tal frill ( pap]4 ,! v]tebr are !n suppress$1 s t ! bones ( ! ribs alone rema92 ! yell[ ligam5t is cut away2 & ! b>$ p>ts are cov]$ ) slices ( bacon1 ti$ on by means ( /r+4 ,cu%ion ( ,veal consi/s ( an enorm\s muscle1 :i* repres5ts almo/ half ( ! haun* & all ! inside "p ( x1 f ! pelvis to its junction ) ! tibia4 ,a c]ta9 quantity ( :ite fat w always be f\nd to lie ov] ! cu%ion1 & x %\ld be c>efully res]v$4 ,if ! cu%ion is to be l>d$1 a proc$ure :i* ,i d n advise1 x %\ld be done on ! b>$ "p adjo9+ ! fat-cov]$ region4 ,! v>i\s pieces ( veal enum]at$ above may be roa/$1 b1 z 9 ! case ( ! saddle1 ,i pref] brais+1 ow+ to ! great] succul5ce ( ! di% result+ f ?is process1 & its accompany+ gravy1 :i* has an incomp>able flav\r4 7,see ,brais+ ( ,:ite ,meats1 ,no4 #bdh47 #aaih--;,,adjuncts ,,to ,,cu%ion ,,( ,,veal ,cu%ion ( veal1 l ! o!r l>ge pieces ( veal1 admits ( an almo/ unlimit$ numb] ( vegetable g>ni%es1 simple or comp\nd1 z also g>ni%es ( v>i\s pa/es4 ,f among ^! g>ni%es ! foll[+ may be quot$1 viz43--,b\quetire1 ,b\rgeoise1 ,*>treuse1 ,*oisy1 ,*icore1 ,c>doons1 ,clam>t1 ,brais$ ,cel]y1 ,japanese ,arti*okes1 ,*[-*[1 ,endives1 ,sp9a*1 ,brais$ ,lettuce1 la ,vi*y1 la ,nem\rs1 c42 ,j>d9ire1 ,macdo9e1 ,r5aissance1 c4 ,among ! pa/e g>ni%es3--,noodles1 ,mac>oni1 ,spaghetti1 v>i\sly prep>$2 v>i\s ,gnoc*i1 c4 ,&1 9 addition to all ^!1 ! g>ni%es already giv5 "u ,beef ,relevs1 :i* ne$ n be repeat$ "h4 ,i %all1 !re=e1 give only ?ree recipes :i* are prop] to cu%ion ( veal2 ?\gh ev5 ^! %\ld be reg>d$ z m]e curiosities1 see+ t1 f> f recomm5d+ !m1 ,i consid] !m r z ga/ronomical mi/akes4 ,b "s provision mu/ be made = outl&i% ta/es1 &1 = ?is reason alone1 ,i include ! foll[+ recipes4 #aaii--,,noix ,,de ,,veau ,,en ,,surprise ,braise ! cu%ion ( veal1 keep+ x some:at firm4 ,?is done1 set x on a di%1 & let x almo/ cool4 ,!n cut a slice f x lat]ally1 at a po9t "o-?ird in* ( its height f ! top2 &1 )9 "o-half in* ( its edges1 make a circul> incision1 press+ ! po9t ( a %>p knife into ! meat1 & )draw ! c5tre ( ! cu%ion4 ,take c>e to leave ! same ?ickness ( meat on ! sides z on ! bottom1 t is to say1 ab\t "o-half in*4 ,! cu%ion ( veal1 ?us empti$1 %\ld h ! appe>ance ( a r\nd or oval case4 ,if ! meat )drawn f ! c5tre ( ! cu%ion is to s]ve = ! g>ni%1 or is to be us$ slic$ to surr\nd ! case1 cut x f out ! :ole 9 ! l>ge/ possible pieces1 9 ord] t slices may easily be cut !refrom4 ,! inside ( ! empti$ cu%ion ( veal is !n g>ni%$ accord+ to fancy2 ! top ( ! piece t 0 cut (f at ! />t is return$ to its place1 ) ! view ( giv+ ! piece an unt\*$ appe>ance1 & ! :ole is put 9 ! ov5 = a few m9utes t x may be hot = s]v+4 ,! brais+-liquor1 cle>$ ( grease & /ra9$1 %\ld be s5t to ! table sep>ately4 #abjj--,,noix ,,de ,,veau ,,en ,,surprise ,a ,,la ,,mac,,do9e ,braise ! cu%ion ( veal1 & holl[ x out z expla9$ above4 ,mean:ile 7#a7 prep>e a ,macdo9e g>ni%1 or mix$ ,j>d9ire 7coh]$ ) butt] or cream71 ! quantity ( :i* %\ld be 9 proportion to ! size ( ! case2 7#b7 cut ! meat1 )drawn f ! c5tre ( ! cu%ion1 into ?9 rectangles4 ,g>ni% ! bottom ( ! case ) a lay] ( ,macdo9e1 & set !reon a litt] consi/+ ( ! rectangles ( meat4 ,cov] ) ,macdo9e2 set !reon ano!r litt] ( ! pieces ( meat1 & r5ew ! op]ation until ! case is fill$4 ,f9i% up ) a lay] ( ,macdo9e4 ,replace ! slice cut f ! cu%ion at ! />t2 put ! case 9 ! ov5 = a few m9utes2 s]ve1 & s5d ! brais+-liquor sep>ately4 #abja--,,noix ,,de ,,veau ,,en ,,surprise ,a ,,la ,,pi?ivi]s ,braise ! cu%ion ( veal1 & prep>e ! case z direct$ above4 ,/uff fifte5 l>ks )\t bon+ !m2 t is to say1 put a lump ( /uff+ ab\t ! size ( a hazel-nut into ea*4 ,fry !m 9 butt] ) "o-half lb4 ( mu%rooms & ?ree oz4 ( truffles1 ea* ( :i* vegetables %\ld be raw & m9c$4 ,coh]e ! :ole ) ! necess>y quantity ( half-glaze sauce1 flav\r$ ) game ess5ce2 put ?is g>ni% 9 ! case2 return ! slic$ piece to its place2 seal ! cov] to ! case by means ( a ?read ( almo/ liquid =cemeat1 & set 9 ! ov5 = sev5 or eight m9utes4 ,:5 tak+ ! case out ( ! ov51 surr\nd ) ! )drawn meat1 :i* %\ld h be5 cut into ?9 slices & kept w>m until requir$ = ! dress+4 ,! l>ks may be replac$ by quails or ?ru%es1 or o!r small birds1 b ! "n ( ! p>ticul> bird us$ mu/ be ref]r$ to 9 ! title ( ! di%4 #abjb--,,noix ,,de ,,veau ,,en ,,surprise ,a ,,la ,,t\l\sa9e ,braise ! cu%ion & cut x to ! %ape ( a case z expla9$ above4 ,p\r !re9 a g>ni% consi/+ ( qu5elles ( *ick5 =cemeat2 lamb sweetbreads1 or collops ( veal sweetbreads1 brais$ )\t col\ration2 cocks' combs2 small mu%rooms1 cook$ & v :ite2 & slices ( truffle2 ! :ole to be coh]$ by means ( an ,allem&e sauce1 flav\r$ ) mu%room ess5ce4 ,return ! piece slic$ (f at ! />t to its place1 & surr\nd ) slices ( ! meat )drawn f ! inside ( ! cu%ion4 ,n4,b4--,all ! g>ni%es suit$ to ,vol-au-v5t & timbales may be s]v$ ) cu%ion-(-veal case1 :i* latt] ?us /&s 9 ! /ead ( ! ,vol-au-v5t & ,timbale cru/s4 ,f9ally1 ,i mu/ ask ! read] to be> 9 m9d t me?ods l ^? describ$ above h no place 9 really good cook]y1 ! rul+ pr9ciple ( :i* %\ld always be simplicity4 #abjc--,,noix ,,de ,,veau ,,froide ,a ,,la ,,caucasi5ne ,cut a cold cu%ion ( veal into slices two in*es long by "o-half in* wide by "o-six? in* ?ick4 ,on ea* slice spread a little butt] season$ ) salt & pepp]1 comb9$ ) f9ely-*opp$ *ives & an*ovy fillets cut into dice4 ,c\ple ! slices toge!r z = s&wi*es2 r\nd (f _! angles & put !m "u slight pressure4 ,prep>e a ,pure ( tomatoes ) jelly2 m\ld x 9 a dome- or ,bombe-m\ld1 & let x set on ice4 ,:5 ?is m\ld+ ( tomatoes is q firm1 turn x out 9 ! middle ( a r\nd1 cold di%2 arrange ! meat slices all r\nd1 & bord] ! di% ) cubes ( v cle> veal jelly4 #abjd--,,noix ,,de ,,veau ,,froide ,a ,,la ,,su,,doise 7#a7 ,f ! wide/ "p ( a cold cu%ion ( veal1 cut a lat]al slice "o & "o-?ird in* ?ick1 & trim x nicely r\nd4 7#b7 ,let a coat+ ( aspic jelly set on ! bottom ( a r\nd di%1 & ^u ?is jelly1 :5 x is q firm1 lay ! slice ( veal4 7#c7 ,cut :at rema9s ( ! piece ( veal into slices two in*es long1 by "o & "o-half in* broad1 by "o-eigh? in* ?ick4 ,prep>e ! same numb] ( rectangles ( salt$ tongue1 ( ! same size1 ?\gh slightly ?9n] ?an ^? ( veal4 7#d7 ,coh]e a nice vegetable salad ) cle>$ mayonnaise2 m\ld x 9 an oil$1 ,bombe-%ap$ or n>r[ pyramid m\ld1 & put x on ice to set4 ,coat ! rectangles ( veal ) horse-radi% butt]2 place a rectangle ( tongue on ea*1 & f9i% (f ^! s&wi*es by r\nd+ _! corn]s4 ,= ,di%+4--,by means ( a pip+-bag fitt$ ) a groov$ pipe1 g>ni% ! edges ( ! slice ( veal ) a ?read ( previ\sly s(t5$ butt]4 ,turn out ! vegetable salad 9 ! c5tre ( ! piece ( meat2 set on x ! he>t ( a small lettuce 7nicely op5$71 & arrange ! veal & tongue s&wi*es all r\nd4 ,s]ve a cold sauce1 d]iv$ f ! mayonnaise1 sep>ately4 #abje--,,longes1 ,,c>r,s ,,et ,,noix ,,de ,,veau ,,froids ,:at 0 said 9 respect ( cold saddle ( veal likewise applies to ! diff]5t pieces m5tion$ 9 ! above title4 ,!y may be coat$ ) aspic jelly & di%$ ) ,macdo9es ( vegetables1 coh]$ ) jelly2 small salads1 coh]$ ) cle>$ mayonnaise2 g>ni%$ arti*oke-bottoms1 c4 ,! di%es %\ld always be bord]$ ) cubes ( v cle> jelly4 #abjf--;,,fric&eau 7,relev7 ,fric&eau is a lat]al cut f ! cu%ion ( veal2 t is to say1 a piece cut ) ! gra9 ( ! meat4 ,x %\ld n be ?ick] ?an "o & "o-half in*es4 ,aft] beat+ x ) a beat] or ! flat ( a *opp]1 to break ! fibres ( ! meat1 f9ely l>d ! piece ( meat on ! cut side ) /rips ( bacon1 some:at small] ?an ^? us$ = fillet ( beef4 ,only :5 ! piece is l>d$ may x be call$ 8,fric&eau02 =1 :5 n treat$ ?us1 x is no?+ else ?an an ord9>y piece ( veal4 ,fric&eau is inv>iably brais$2 b x diff]s f o!r brais+s ( :ite meat 9 ?is1 namely1 t x mu/ be s cook$ z to be easily cut ) a spoon4 ,connoisseurs ma9ta9 t ,fric&eau %\ld nev] be t\*$ ) a knife4 ,x is glaz$ at ! la/ mom5t1 l o!r brais+s1 &1 9 view ( its prolong$ cook+1 %\ld be di%$ ) great c>e4 ,all ! g>ni%es enum]at$ = cu%ion ( veal may be adapt$ to ,fric&eau4 #abjg--;,,fric&eau ,,froid ,cold fric&eau con/itutes an excell5t lun*eon di%4 ,x is di%$ & surr\nd$ ) its brais+-liquor1 cle>$ ( grease & /ra9$4 ,?is brais+-liquor sets to a jelly1 & is ! f9e/ adjunct to fric&eau t c\ld be f\nd4 ,! piece may be glaz$ ) half-melt$ jelly1 sme>$ ov] x by means ( a bru%4 #abjh--,,poitr9e ,,de ,,veau ,,f>cie ,?is is really a family di%1 admirably suit$ = a lun*eon relev4 ,x is accompani$ *iefly by vegetable pures1 b all ! vegetable & o!r g>ni%es giv5 "u ,cu%ion ( ,veal may be s]v$ ) x4 ,brea/ ( veal is prep>$ ?us3--,aft] hav+ bon$ ! piece1 op5 x :]e x is ?icke/1 )\t t\*+ ! ends4 ,a k9d ( pocket is ?us obta9$1 into :i* put ! previ\sly-prep>$ /uff+1 tak+ c>e to spread x v ev5ly4 ,n[1 ) co>se cotton1 sew up ! op5+1 & rememb] to )draw ! cotton :5 ! piece is cook$4 ,/uff+ = ,brea/ ( ,veal4--,= a piece weigh+ f\r lbs41 add to "o lb4 ( v f9e sausage-meat 7,no4 #aif71 two oz4 ( dry duxelles1 two oz4 ( butt]1 a p9* ( *opp$ p>sley1 t>ragon & *ives1 a small beat5 egg1 & a little salt & pepp]4 ,cook+4--,brea/ ( veal is usually brais$2 ! moi/5+ %\ld be %ort & ! cook+ process g5tle4 ,= a piece weigh+ f\r lbs4 :5 /uff$1 all[ ?ree h\rs 9 a mod]ate & regul> ov54 ,glaze brea/ ( veal at ! la/ mom5t1 z 9 ! case ( o!r brais$ meats4 #abji--,t,,te ,,de ,,veau 7,relev & ,entre7 ,n[adays1 calf's head is r>ely s]v$ :ole1 z 0 ! cu/om =m]ly4 ,/ill m r>ely1 h[ev]1 is x s]v$ at a d9n] ( any importance2 & x has n[1 by almo/ g5]al cons5t1 be5 relegat$ to lun*eon m5us :]e1 inde$1 x has f\nd its prop] place4 ,aft] hav+ bon$ ! head1 soak x or hold x "u a runn+ tap1 = a suffici5tly long "t to all[ ( its be+ entirely cle>$ ( blood4 ,!n1 blan* x = a good half-h\r2 cool x 9 cold wat]2 dra9 x1 & rub x ) a piece ( lemon to avoid its black5+4 ,if x is to be cook$ :ole1 z sometimes happ5s1 wrap x 9 a napk91 t x may be easily h&l$2 if n1 cut x into pieces4 ,9 ei!r case1 plunge x imm$iately into a boil+ blanc 7,no4 #afg74 ,) a view ( keep+ ! calf's head f contact ) ! air1 :i* w\ld black5 x1 cov] x ) a napk91 or cov] ! liquid ) *opp$ suet4 ,a lay] ( *opp$ suet is ! be/ possible means ( keep+ ! air f ! calf's head4 ,:atev] be ! me?od ( s]v+ calf's head1 x is ! rule to s5d slices ( tongue & collops ( bra9 to ! table ) x4 ,! tongue may be cook$ simultane\sly ) ! head1 & ! bra9 is poa*$ z describ$ "u ,no4 #abhi4 #abaj--,t,,te ,,de ,,veau ,a ,l',,anglaise ,calf's head l'anglaise is cook$ 9 a blanc1 z expla9$ above2 b 9 halves & unbon$4 ,di% x on a napk9 ) sprays ( v gre5 p>sley & a piece ( boil$ bacon4 ,s5d a sauceboat ( p>sley sauce 7,no4 #aai;a7 to ! table at ! same "t4 #abaa--,t,,te ,,de ,,veau ,a ,,la ,,f9anci,,re ,cook ! calf's head 9 a blanc z already direct$4 ,suppress portions ( ! meat1 :]e ! latt] is ?ick1 9 su* wise z to leave only a v little on ! sk94 ,cut (f pieces into squ>es ( "o1 two or ?ree 94 side2 put !m 9 a timbale1 & cov] !m ) a f9ancire g>ni%2 add+ a few small slices ( tongue & bra94 #abab--,t,,te ,,de ,,veau ,a ,,la ,,p\lette ,cook ! calf's head 9 a blanc4 ,cut ! pieces ( ! head into small slices1 some:at aslant1 & toss !m into a previ\sly-prep>$ p\lette sauce 7,no4 #aja74 ,di% 9 a timbale1 & spr9kle ) a p9* ( *opp$ p>sley4 #abac--,t,,te ,,de ,,veau ,,en ,,tortue ,) a r\nd cutt] "o1 two1 or ?ree 94 9 diamet]1 cut up ! pieces ( calf's head1 ! meat ( :i* mu/ be entirely suppress$4 ,= ?is prep>ation1 only ! sk9 ( ! head %\ld be us$4 ,put ! pieces ( head 9 a timbale or on a di%1 & cov] !m ) a ,tortue g>ni%4 ,tortue g>ni% consi/s (3 ,small qu5elles ( veal =cemeat ) butt]2 cock's combs & kidneys2 small mu%rooms2 /on$1 /uff$ & poa*$ olives2 slices ( truffle2 gh]k9s cut to ! %ape ( olives 7^! %\ld only be put into ! sauce at ! la/ mom5t72 & ,tortue sauce4 ,?is g>ni% comprises1 besides1 among unsauc$ +r$i5ts3 ,slices ( tongue & calf's bra92 small1 truss$ crayfi%1 cook$ 9 c\rt-b\illon2 fri$ eggs1 ! half ( ^: raw :ites %\ld be suppress$2 & small crotons ( bread-crumb1 fri$ 9 butt] at ! la/ mom5t4 #abad--,t,,te ,,de ,,veau ,a ,,la ,,v9aigrette ,,ou ,a ,l',,huile ,set ! boil+ pieces ( calf's head on a napk91 ly+ on a di%4 ,surr\nd !m ) slices ( tongue1 collops ( bra91 & sprigs ( v gre51 curl$-leaf p>sley4 ,s]ve sep>ately1 on a hors-d'uvre di%1 )\t mix+ !m1 cap]s1 *opp$ onion & p>sley4 ,s5d to ! table at ! same "t a sauceboat ( v9aigrette or sauce l'huile1 prep>$ by mix+ "o "p ( v9eg>1 two p>ts ( oil1 & "o "p ( ! calf's-head cook+-liquor1 toge!r ) ! necess>y salt & pepp]4 #abae--;,,escalopes ,,de ,,veau ,collops ( veal may be cut f ei!r ! fillet or ! saddle2 b !y are m (t5 cut f ! cu%ion4 ,_! weight v>ies f ?ree to f\r oz41 & !y %\ld always be cle>$ ( all connective tissue4 ,!y may be fa%ion$ to ! %ape ( ovals1 or curve-bas$ triangles1 & !y %\ld be m or less flatt5$1 accord+ to _! use4 ,?us1 :5 !y are to be pla9ly toss$1 to be aft]w>ds s]v$ ) a sauc$ g>ni% or ) a sauce1 !y are simply beat5 9 ord] to break ! fibres ( ! meat1 )\t flatt5+ ! latt] too mu*2 b if1 on ! contr>y1 !y are to be treat$ l'anglaise1 !y %\ld be beat5 v ?9 ) ! moi/5$ beat]4 ,9 ei!r case1 !y %\ld be cook$ some:at quickly 9 cl>ifi$ butt]2 =1 if _! cook+ lag at all1 _! meat h>d5s4 ,all ! g>ni%es ( veal cutlets1 & a l>ge numb] ( ^? ( ! cu%ion1 may be s]v$ ) ! collops4 ,^! g>ni%es may be set on ! same di% ) ! collops :5 ! latt] are pla9ly toss$2 b1 9 ! case ( collops treat$ l'anglaise1 ! g>ni% or sauce :i* accompanies !m %\ld be s]v$ sep>ately1 le/ its moi/ure s(t5 ! crisp coat+ ( ! collops4 #abaf--;,,gr5ad9s ,gr5ad9s are veal collops l>d$ ) r[s ( v ?9 bacon /rips1 & cut some:at ?ick] ?an ord9>y collops4 ,!y are really small fric&eaux1 ! brais+ ( :i* is a comp>atively l5g?y op]ation2 = _! cook+ mu/ be ! same z t ( ! fric&eaux1 & ne$s q z mu* att5tion4 ,9 ord] t ! gr5ad9s be n too dry1 !y %\ld be frequ5tly ba/$ ) _! brais+-liquor4 ,:5 !y are cook$1 glaze !m rapidly1 & di% !m ) "o ( ! g>ni%es giv5 = ! cu%ion ( veal4 #abag--;,,gr5ad9s ,,froids ,,en ,,bellevue ,?is di% may be prep>$ 9 sev]al m or less complicat$ ways2 "h is a simple way3-- ,take z _m %ell-%ap$ hors-d'uvre di%es z !re are gr5ad9s4 ,let a ?9 coat ( jelly set on ! bottom ( ea*1 & set !reon a slight decoration compos$ ( bits ( c>rot1 turnip1 peas1 ,fr5* beans 9 loz5ge-=m1 c4 ,put a gr5ad91 l>d$ side und]mo/ 7i4e41 upside d[n7 into ea* hors-d'uvre di%2 add en\gh melt$ aspic jelly to rea* half-way up ! ?ickness ( ! gr5ad94 ,:5 ?is jelly has set1 lay on x1 all r\nd ! gr5ad91 a bord] consi/+ ( c>rots1 turnips1 ,fr5* beans & peas4 ,spr9kle ^! vegetables ) a few drops ( jelly1 s z to fix !m1 & keep !m f float+1 & !n fill up ! hors-d'uvre di%es ) jelly4 ,:5 ab\t to s]ve1 dip ! hors-d'uvre di%es into hot wat]2 turn out ! gr5ad9s on a v cold di%1 & arrange !m on x to =m a cr[n4 ,surr\nd ) a bord] ( v cle>1 *opp$ aspic jelly4 #abah--,,ris ,,de ,,veau 7,sweetbreads7 ,veal sweetbreads may be look$ ^u z "o ( ! greate/ delicacies 9 but*]s' meats1 & may be s]v$ at any d9n]1 h[ev] sumptu\s4 ,select !m v :ite1 entirely free ( blood /a9s1 & leave !m to soak 9 fre% wat]1 :i* %\ld be frequ5tly *ang$1 = z long z possible2 or1 bett] /ill1 place !m "u a runn+ tap4 ,to blan* !m 7an op]ation ! purpose ( :i* is to h>d5 ! surface7 put !m 9 a saucepan ) en\gh cold wat] to cov] !m completely1 & br+ to ! boil g5tly4 ,let !m boil = t5 m9utes2 )draw !m & plunge !m into a bas9 ( fre% wat]4 ,:5 ! sweetbreads are cold1 trim !m2 t is to say1 cut away all c>tilag9\s & connective tissue2 lay !m betwe5 two pieces ( l951 & put !m "u a light weight = two h\rs4 ,n[ l>d !m ) f9e bacon1 tongue or truffle1 subject to ! way 9 :i* !y are to be s]v$4 ,!y may also be /udd$ ) ei!r tongue or truffles1 or !y may be left unl>d$ & un/udd$1 & pla9ly brais$1 j z !y are4 ,c]ta9 x is1 t nei!r /udd+ nor l>d+ enhances 9 any way :atsoev] _! quality or sightl9ess4 ,veal sweetbread consi/s ( two p>ts1 z unequal 9 quality z 9 %ape4 ,!y are3 ! 8k]nel0 or he>t sweetbread1 :i* is ! r\nd & mo/ delicate "p1 & ! 8?roat10 or ?roat sweetbread1 :i* is ! elongat$ "p1 & n ( su* f9e quality z ! =m]4 ,9 a well-ord]$ d9n]1 he>t sweetbreads only %\ld be us$1 z f> z possible4 ,!re are ?ree ways ( cook+ sweetbreads1 viz43--,brais+ 7,no4 #bdh71 poa*+ 7,no4 #bdi71 & grill+ 7,no4 #bei74 ,9 ! foll[+ recipes1 !re=e1 ! read] w k9dly ref] to ! directions giv5 "u "o ( ! numb]s j m5tion$1 accord+ z to :e!r ! di% is to be a brais+1 a poa*+1 or a grill4 #abai--;,,att]eaux ,,de ,,ris ,,de ,,veau ,a ,,la ,,vill]oy ,cut "s veal sweetbreads 7pref]ably ! ?roat k9d7 into r\ndels "o & "o-?ird 94 9 diamet] & "o-?ird 94 ?ick4 ,prep>e an equal numb] ( mu%rooms & truffle r\ndels1 some:at ?9n] ?an ^? ( sweetbread4 ,impale ^! r\ndels on little wood5 skew]s1 ! size ( mat*es1 & ab\t f\r 94 long2 alt]nat+ ! diff]5t products 9 s do+4 ,dip ^! skew]s into a ,vill]oy sauce1 & set !m on a di%4 ,:5 ! sauce is q cold1 remove ! att]eaux2 cle> !m ( any sup]flu\s sauce t may h fall5 on to ! di%2 dip !m 9 an anglaise 7,no4 #agd72 roll !m 9 v f9e & fre% bread-crumbs1 & turn !m ) ! f+]s1 s z to %ape !m l small cyl9d]s4 ,plunge !m into pl5ty ( hot fat eight m9utes be=e s]v+2 dra9 !m on a piece ( l952 c>efully )draw ! wood5 skew]s & put little silv] ones 9 _! place4 ,di% ! att]eaux on a fold$ napk91 ) fri$ p>sley 9 ! c5tre2 or set !m upright 9 a circle1 on a rice or semol9a cu%ion ly+ on a di%1 & put "s v gre51 fri$ p>sley 9 ! middle4 ,s]ve a ,prigueux sauce sep>ately4 #abbj--;,,*>treuse ,,de ,,ris ,,de ,,veau ,prep>e 7#a7 "o & "o-qu>t] lbs4 ( f9e =cemeat ) cream 7,no4 #aid72 7#b7 two poa*$1 veal ?roat sweetbreads1 cut into slices2 7#c7 "o-half lb4 ( cook$ mu%rooms1 cut into l>ge slices1 & ?ree oz4 ( slic$ truffles2 7#d7 a g>ni% ( c>rots & turnips1 rais$ by means ( a tube- or spoon-cutt]1 or cut into groov$ r\ndels two-?irds in* 9 diamet]2 & peas & ,fr5* beans4 ,ea* ( ^! vegetables %\ld be cook$ 9 a way befitt+ its nature1 & kept some:at firm4 ,lib]ally butt] a qu>t ,*>lotte-m\ld4 ,l9e its bottom & sides ) ! vegetables1 arrang$ 9 alt]nate & v>i-col\r$ r[s1 & spread !reon a lay] ( =cemeat1 "o-half in* ?ick4 ,?is done1 set ^u ! lay] ( =cemeat j spread1 ano!r ( slices ( sweetbread1 mu%rooms1 & truffles2 cov] ! :ole ) a coat ( =cemeat2 />t ! op]ation aga9 ) a litt] ( sweetbread1 mu%room1 & truffle slices1 & proce$ z be=e until ! m\ld is fill$4 ,f9i% ) a lay] ( =cemeat4 ,cov] ) a r\nd piece ( butt]$ pap]1 & set to poa* 9 a ba9-m>ie & 9 ! ov51 = f =ty-five to fifty m9utes4 ,:5 tak+ ! *>treuse out ( ! ba9-m>ie1 let x /& = sev5 or eight m9utes1 t ! +r$i5ts inside may settle a little1 & !n turn x out 9 ! middle ( a r\nd di%2 place a l>ge1 cook$1 groov$1 & v :ite mu%room on ! top ( x1 & encircle its base ) a cr[n ( small brais$ & well-trimm$ half-lettuces4 ,s5d to ! table1 sep>ately1 a sauceboat ( ,vel\t flav\r$ ) mu%room ess5ce4 #abba--,,ris ,,de ,,veau ,,bonne ,,maman ,cut ! vegetables int5d$ = ! brais+ /ock into a %ort & co>se juli5ne1 & add !reto an equal quantity ( simil>ly-cut cel]y4 ,braise ! veal sweetbreads ) ?is juli5ne1 aft] ! mann] describ$ "u ,no4 #bdh1 & moi/5 ) excell5t veal /ock4 ,take p>ticul> c>e ( ! vegetables1 t !y d n burn4 ,:5 ! sweetbreads are ready1 glaze !m & di% !m 9 a %all[1 r\nd cocotte ) ! juli5ne ( vegetables & ! brais+-liquor all r\nd4 ,cov] ! cocotte1 & s]ve x on a fold$ napk94 #abbb--;,,cr,,p9ette ,,de ,,ris ,,de ,,veau ,= ?is di% take ei!r "s :ite ?roat sweetbreads1 or "s rema9s ( ! latt]1 f :i* slices h already be5 cut4 ,*op up ! ?roat sweetbreads or ! rema9s1 toge!r ) _! weight ( raw calf's udd]4 ,season ) "o-half oz4 ( salt & a p9* ( pepp]2 add five oz4 ( *opp$ truffles & two :ole eggs p] lb4 ( ! m9ce-meat4 ,mix ! :ole well2 divide x up into portions weigh+ ?ree oz41 & wrap ea* portion 9 a piece ( v s(t pig's caul4 ,spr9kle ) melt$ butt] & bread-crumbs1 & grill g5tly4 ,di% 9 ! =m ( a cr[n1 & s]ve a ,prigueux sauce at ! same "t4 #abbc--,,ris ,,de ,,veau ,a ,,la ,c,,v5ole ,braise ! veal sweetbreads & glaze !m at ! la/ mom5t4 ,di% !m ) a heap ( small glaz$ onions at ei!r end1 & s]ve1 at ! same "t1 a pure ( *e/nuts & a sauceboat ( ?ick5$ gravy4 #abbd--,,ris ,,de ,,veau ,,demid(f ,l>d ! sweetbreads ) bacon & truffles2 braise !m br[n1 & only half-cook !m4 ,!n place !m 9 a %all[ cocotte1 & surr\nd !m ) ! foll[+ g>ni%3--,two oz4 ( c>rots & ! same weight ( turnips1 bo? cut into groov$ cresc5ts2 an equal quantity ( small onions1 cut into l>ge r\ndels1 & "s cel]y cut paysanne-fa%ion4 ,all ^! vegetables %\ld be fir/ /ew$ 9 butt]4 ,add ! brais+-liquor ( ! sweetbreads1 & "o oz4 ( m9c$ truffles1 & complete ! cook+ ( ! =m]4 ,cle> ( all grease & s]ve 9 ! cocotte4 #abbe--;,,escalopes ,,de ,,ris ,,de ,,veau ,b,,r5g,,re ,braise ! veal sweetbreads & cut ea* piece into f\r m$ium-siz$ slices4 ,trim ea* slice ) an ev51 oval fancy-cutt]2 &1 by means ( a pip+-bag fitt$ ) an ev5 pipe1 "o-six? in* 9 diamet]1 g>ni% ! edge ( ea* slice ) a ?ick bord] ( m\ssel9e =cemeat1 comb9$ ) *opp$ salt$ tongue4 ,set ! slices on a tray1 & put !m 9 a mod]ate ov5 to poa* ! =cemeat4 ,n[1 by means ( ano!r pip+-bag fitt$ ) a groov$ pipe1 g>ni% ! c5tre ( ! slices ) a nice rosette ( f9e & v :ite ,s\bise pure2 &1 9 ! middle ( ea* rosette1 place a little ball ( v black truffle4 ,set ea* slice on a ?91 oval croton ( ! same size z ! =m] & fri$ 9 butt]4 ,s]ve at ! same "t1 9 a sauceboat1 ! brais+-liquor ( ! sweetbreads1 cle>$ ( all grease1 & a timbale ( fre% peas4 #abbf--;,,escalopes ,,de ,,ris ,,de ,,veau ,a ,,la ,,favorite ,blan* ! veal sweetbreads2 cool !m "u pressure1 & cut !m into slices4 ,season ! latt] & toss !m 9 cl>ifi$ butt]4 ,at ! same "t1 toss an equal numb] ( slices ( foie gras ( ! same size z ^? ( ! sweetbread1 aft] hav+ season$ & dr$g$ !m4 ,di% 9 a circle1 alt]nat+ ! foie gras & ! sweetbread slices2 put a cr[n ( slic$ truffle on ! circle already arrang$2 &1 9 ! c5tre1 p\r a g>ni% ( asp>agus-heads coh]$ ) butt]4 ,s5d1 sep>ately1 a ,madeira sauce flav\r$ ) truffle ess5ce4 #abbg--;,,escalopes ,,de ,,ris ,,de ,,veau ,,gr& ,,duc ,blan* & cool ! sweetbreads1 & cut !m into slices4 ,season ! latt] & cook !m 9 butt] )\t col\ration4 ,di% !m 9 ! =m ( a cr[n1 plac+ a l>ge slice ( truffle betwe5 ea*2 coat ) ,mornay sauce1 & glaze quickly4 ,:5 tak+ ! di% out ( ! ov51 arrange a heap ( asp>agus-heads coh]$ ) butt]1 9 ! middle ( ! di%1 & s]ve in/antly4 #abbh--;,,escalopes ,,de ,,ris ,,de ,,veau ,,judic ,blan* & cool ! sweetbreads1 & cut !m into slices4 ,prep>e & poa* a roll ( *ick5 =cemeat1 l>ge en\gh to all[ ( slices be+ cut !refrom ( ! same size z ^? ( ! sweetbreads4 ,season1 dr$ge1 & toss ! slices ( sweetbread 9 butt]1 & di% !m 9 ! =m ( a cr[n1 ea* on a r\ndel ( ! poa*$ *ick5 =cemeat4 ,on ea* slice place a v small1 brais$1 & well-trimm$ lettuce1 a slice ( truffle1 & a cock's kidney4 ,s5d a sauceboat ( ?ick5$ gravy sep>ately4 #abbi--;,,escalopes ,,de ,,ris ,,de ,,veau ,a ,,la ,,m>,,*ale ,braise ! veal sweetbreads1 keep+ !m some:at firm1 & cut !m into slices4 ,treat ! latt] l'anglaise2 br[n !m 9 cl>ifi$ butt]1 & di% !m 9 a circle1 plac+ a f9e slice ( truffle betwe5 ea*4 ,9 ! middle ( ! di% arrange a f9e heap ( asp>agus-heads coh]$ ) butt]4 #abcj--,,ris ,,de ,,veau ,,grill,s ,aft] hav+ blan*$1 cook$1 & trimm$ ! sweetbreads1 set !m to get q cold "u pressure4 ,!n cut !m 9 two1 lat]ally1 at _! ?icke/ po9t2 dip ea* piece into melt$ butt]1 & grill g5tly1 ba/+ frequ5tly ! :ile ) melt$ butt]4 ,! sweetbreads may also be grill$ :ole1 b ! process is p]=ce a m l5g?y "o4 #abca--,,ris ,,de ,,veau ,,grill,s ,,c>mago ,cook a brio*e1 )\t sug>1 9 a flut$ m\ld1 ! ap]ture ( :i* is a little l>g] ?an ! veal sweetbreads4 ,c>efully remove ! top ( ! brio*e1 foll[+ ! direction ( ! flut+1 & )draw all ! crumb f ! inside4 ,fill ?is k9d ( cr\/ade1 two-?irds full1 ) a g>ni% consi/+ ( peas1 prep>$ 8 la franaise10 & c>rots 8 la ,vi*y10 9 equal quantities4 ,set ! grill$ veal sweetbreads on ?is g>ni%1 & cov] x ) slices ( grill$ bacon4 ,di% on a napk9 & s]ve at once4 #abcb--,,ris ,,de ,,veau ,,grill ,,gismonda ,prep>e a %all[ cr\/ade1 )\t col\ration1 9 an oval flawn r+ ( ! same l5g? z ! veal sweetbread4 ,grill ! veal sweetbread aft] ! mann] already describ$4 ,g>ni% ! bottom ( ! cr\/ade ) equal quantities ( arti*oke-bottoms & mu%rooms1 m9c$ raw1 toss$ 9 butt]1 & coh]$ ) cream sauce4 ,set ! grill$ sweetbread on ! g>ni%1 & place ! cr\/ade on a fold$ napk94 ,s]ve1 sep>ately1 a slightly butt]$ meat-glaze4 #abcc--,,ris ,,de ,,veau ,,grill ,,jocelyne ,cut "s potatoes into r\ndels "o & "o-half in* ?ick & ( ! same size z ! veal sweetbread4 ,/amp ! r\ndels1 close up to _! edges1 ) a r\nd1 ev5 cutt]1 & cook !m 9 butt]4 ,grill ! sweetbread at ! same "t4 ,:5 ! potatoes are cook$1 )draw all _! inside 9 su* wise z to give !m ! appe>ance ( cases1 & fill !m ) ,s\bise prep>$ ) curry4 ,di% !m & set ! grill$ sweetbread ^u !m4 ,on ! sweetbread lay a small half-tomato & a gre5 half-capsicum1 bo? grill$4 #abcd--,,ris ,,de ,,veau ,,grill,s ,,sa9t-,,g]ma9 ,blan*1 prep>e1 & grill ! veal sweetbreads z already expla9$4 ,set !m on a long di%1 & surr\nd !m ) alt]nate heaps ( small potatoes cook$ 9 butt] & ( a nice gold5 col\r1 & c>rots cut to ! %ape ( elongat$ olives1 cook$ 9 consomm & glaz$4 ,s]ve a ,barnaise sauce & a pure ( fre% peas1 sep>ately4 #abce--,,ris ,,de ,,veau ,,des ,,g\rmets ,braise ! veal sweetbreads1 &1 z soon z !y are ready1 set !m 9 a r\nd1 flat cocotte1 j l>ge en\gh to hold !m4 ,cov] !m ) raw truffles1 cut into ?ick slices2 /ra9 ! brais+-liquor ov] ! :ole2 cov] ! cocotte1 & seal ! cov] to ! edges ( ! ut5sil by means ( a ?read ( s(t pa/e1 made simply f a mixture ( fl\r & wat]4 ,! object ( ?is la/ precaution is to prev5t any escape :atsoev] ( /eam1 & to hold ! aroma ( ! truffles )94 ,put ! cocotte into a v hot ov5 = t5 m9utes2 set x on a di%1 & s]ve x z x /&s4 ,! cov] %\ld be remov$ only :5 ! di% rea*es ! table4 #abcf--,,ris ,,de ,,veau ,,aux ,,queues ,d',,crevisses ,/ud ! sweetbreads ) truffle & braise !m )\t col\ration4 ,di% !m1 &1 on ei!r side1 set a heap ( crayfi%es' tails 79 ! proportion ( f\r to ea* p]son71 coh]$ ) cream4 ,at ei!r end place "s crayfi%es' c>apaces 79 ! proportion ( two to ea* sweetbread71 g>ni%$ ) *ick5 =cemeat comb9$ ) crayfi% butt]1 & poa*$4 ,s]ve1 sep>ately1 an ,allem&e sauce prep>$ ) crayfi% butt]4 #abcg--,,ris ,,de ,,veau ,a ,,la ,r,,g5ce ,/ud ! sweetbreads ) truffles1 & braise !m )\t col\ration4 ,di% !m2 p\r _! r$uc$ brais+-liquor r\nd ! di%1 & surr\nd !m ) a ,rg5ce g>ni%1 arrang$ 9 alt]nate heaps repres5t+ ! con/itu5ts ( ! =m]1 :i* are3 qu5elles ( f9e truffl$ *ick5 =cemeat2 small groov$ mu%rooms2 curl$ cocks' combs1 & truffles cut to ! %ape ( olives4 ,s]ve sep>ately an ,allem&e sauce1 flav\r$ ) truffle ess5ce4 #abch--,,ris ,,de ,,veau ,,s\s ,,la ,,c5dre ,/ud ! veal sweetbreads ) truffles & tongue1 & ?ree-p>ts braise !m4 ,cut "s slices ( salt$ tongue ( ! same size z ! sweetbreads1 g>ni% !m ) slices ( truffle1 & set a sweetbread on ea*4 ,cov] ea* sweetbread ) a lay] ( %ort pa/e 7,no4 #bceh72 set !m on a tray2 gild2 flute2 make a small incision on ! top ( ! pa/e to all[ ! escape ( /eam1 & bake 9 a hot ov5 = ?irty m9utes4 ,:5 )draw+ !m f ! ov51 p\r 9 "s half-glaze sauce ) ,madeira1 & di% !m on a napk94 #abci--,,ris ,,de ,,veau ,a ,,la ,,t\l\sa9e ,/ud ! sweetbreads ) truffles & braise !m )\t col\ration4 ,di% !m ) ! ,t\l\sa9e g>ni%1 arrang$ 9 heaps all r\nd1 & surr\nd ! latt] ) a ?read ( meat-glaze4 ,t\l\sa9e g>ni% comprises small *ick5-=cemeat qu5elles2 cocks' combs & kidneys2 v :ite button-mu%room heads1 & slices ( truffle4 ,s]ve1 sep>ately1 an ,allem&e flav\r$ ) mu%room ess5ce4 #abdj--;,,cr\/ade ,,de ,,ris ,,de ,,veau ,a ,,la ,,f9anci,,re ,prep>e 7#a7 ! requir$ numb] ( small1 flut$ cr\/ades1 bak$ )\t col\ration 9 r l>ge t>tlet m\lds4 7#b7 ,! same numb] ( slices ( brais$ veal sweetbread z !re are cr\/ades1 & ( ! same size4 7#c7 ,a f9ancire g>ni%1 consi/+ ( v small *ick5-=cemeat qu5elles2 groov$ button-mu%rooms1 & slic$ cocks' combs & kidneys4 ,! :ole cov]$ by half-glaze ) ,madeira1 9 ! proportion ( "o tablespoonful p] cr\/ade4 7#e7 ,z _m f9e slices ( truffle z !re are cr\/ades4 ,put a tablespoonful ( ! g>ni% into ea* cr\/ade2 set !reon a slice ( sweetbread2 put a slice ( truffle ^u t1 & di% ! cr\/ades on a fold$ napk94 #abda--,p,t ,,*aud ,,de ,,ris ,,de ,,veau ,butt] an ord9>y r\nd hot rais$ pie1 or a ,*>lotte-m\ld4 ,take ab\t "o & "o-half lbs4 ( %ort pa/e & roll x into galettes1 "o-?ird in* ?ick2 fold ! pa/e ov] aft] hav+ dr$g$ x slightly2 draw ! two ends g5tly t[>ds ! c5tre1 to =m a k9d ( skullcap1 :i*1 :5 plac$ 9 ! m\ld1 imm$iately l9es ! latt]4 ,avoid mak+ folds 9 ! pa/e :ile prep>+ ! skullcap1 = !y w\ld spoil ! look ( ! patty :5 turn$ out4 ,press ! pa/e on ! bottom & sides ( ! m\ld1 t ! latt] may imp>t its %ape to its l9+1 & cut ! project+ pa/e to )9 half in* ( ! brim4 ,n[ coat ! bottom & sides ( ! m\ld ) a lay] ( *ick5 =cemeat1 ( an ev5 ?ickness ( two-?irds ( an in*4 ,p\r into ! c5tre ( ! m\ld a g>ni% compos$ ( slices ( poa*$ veal sweetbread2 slic$ & cook$ mu%rooms & slic$ truffles2 ! :ole cov]$ ) r$uc$ & some:at /iff ,allem&e sauce1 flav\r$ ) mu%room ess5ce4 ,cov] ! g>ni% ) a coat+ ( =cemeat1 & close ! patty ) a lay] ( pa/e1 ! edges ( :i* %\ld be moi/5$ & seal$ d[n all r\nd ! brim ( ! m\ld4 ,p9* ! rim ( pa/e inside & outside1 & f9i% (f ) leaves ( pa/e /amp$ out ) a fancy-cutt]1 ribb$ by means ( ! back ( a knife1 & laid ^u ! pa/e cov]4 ,gild ) beat5 egg2 make a c5tral slit = ! escape ( /eam1 & set to bake 9 a hot ov51 = f =ty-five to fifty m9utes4 ,:5 tak+ ! patty out ( ! ov51 turn x out & di% x on a napk94 #abdb--,,timbale ,,de ,,ris ,,de ,,veau ,butt] a timbale m\ld & decorate its sides ) ?9 pieces ( noodle pa/e1 9 ! %ape ( loz5ges1 cresc5ts1 ind5t$ r+s1 discs & imitation-leaves4 ,excell5t ornam5tal arrangem5ts may be effect$ ?us2 b ! read] %\ld be> 9 m9d t ! simple/ are ! be/4 ,prep>e a skullcap ( pa/e z expla9$ "u ,no4 #abda2 slightly moi/5 ! ornam5tal "w 9 ! m\ld1 t x may cl+ to ! pa/e ( ! timbale1 & l9e ! latt] ) pa/e :i* %\ld be well press$ 9 all directions1 t x may take ! %ape ( ! m\ld4 ,!n pi]ce ! pa/e on ! bottom1 to prev5t its bli/]+ dur+ ! bak+ process2 l9e ! bottom & sides ) butt]$ pap]1 & fill ! timbale1 ?ree-qu>t]s full1 ) split peas or l5tils4 ,cov] ! latt] ) a r\nd piece ( pap]1 & close ! timbale by means ( a r\nd lay] ( pa/e1 :i* %\ld be seal$ d[n r\nd ! edges4 ,make & trim ! cre/ ( ! timbale2 p9* x inside & out1 & f9i% ! cov]1 by means ( appli$ imitation-leaves ( pa/e1 sup]pos$ to =m a k9d ( dome4 ,set 9 a mod]ate ov51 & :5 ! timbale is bak$1 remove its cov] ) ! view ( )draw+ ! l5tils or peas & ! pap]1 ! sole object ( :i* 0 to provide a support = ! cov]4 ,besme> ! inside ( ! timbale ) a bru% dipp$ 9 ! beat5 :ite ( an egg2 keep x = a m9ute or two 9 front ( ! ov51 ) ! view ( dry+ x inside2 turn x out1 & spread ^u its bottom & sides a v ?9 coat ( *ick5 or ord9>y =cemeat1 ! purpose ( :i* is to %ield ! cru/ f ! s(t5+ effects ( ! juices ( ! g>ni%4 ,put ! timbale 9 ! front ( ! ov5 = a mom5t or two1 t ?is coat+ ( =cemeat may poa*4 ,g>ni%4--,veal sweetbreads1 brais$ )\t col\ration & cut into collops2 small mu%rooms2 cocks' combs & kidneys2 small qu5elles ( *ick51 m\ssel9e =cemeat1 or r\ndels ( *ick5 =cemeat rolls "o-?ird in* ?ick1 trimm$ ) ! fancy-cutt]2 & slices ( truffles1 half ( :i* %\ld be kept = ! purposes ( decoration4 ,cov] ?is g>ni% ) ,allem&e sauce1 prep>$ ) mu%room ess5ce4 ,p\r x into ! timbale1 j be=e s]v+2 ^u x set ! res]v$ slices ( truffle1 9 ! =m ( a cr[n2 replace ! cov]2 di% ^u a fold$ napk91 & s]ve4 ,n4,b4 7#a7 ,z already /at$ ! g>ni% ( ! timbale may be coh]$ ) a half-glaze sauce1 flav\r$ ) ,madeira or truffle ess5ce4 7#b7 ,9 ?is g>ni%1 :e!r x be coh]$ by means ( a :ite or br[n sauce1 ! slices ( veal sweetbreads are always ! pr9cipal +r$i5t2 b1 subject to ! circum/ances1 ! o!r details may be alt]$ or modifi$4 #abdc--,,vol ,,au ,,v5t ,,de ,,ris ,,de ,,veau ,vol au v5t1 :i* =m]ly held ! place ( hon\r on b\rgeois m5us1 has n[ fall5 some:at into ! backgr\nd2 nev]!less1 ,i wi%$ x to appe> among ! recipes 9 ?is "w4 ,! prep>ation ( ! pa/e3 ,make ! vol au v5t cru/ z expla9$ "u ,no4 #bcij4 ,g>ni%4--,prep>e x exactly z expla9$ "u 8,timbale de ris de ,veau40 ,?is g>ni% may also be coh]$ ) a br[n sauce1 & its m9or +r$i5ts may be modifi$2 b ! slices ( veal sweetbread mu/ always /& z ! dom9at+ elem5t4 ,:atev] be ! select$ k9d ( g>ni%1 vol au v5t %\ld always be accompani$ by m$ium-siz$1 truss$ crayfi%1 cook$ 9 c\rt-b\illon4 ,di%+4--,set ! vol au v5t cru/ ^u a di% cov]$ ) a napk92 p\r ! g>ni% into x2 decorate ) slices ( truffle2 arrange ! crayfi% r\nd ! edge1 & lay ! cov] ^u ! crayfi%4 #abdd--,,ris ,,de ,,veau ,a ,,la ,,ri*elieu ,braise ! veal sweetbreads exactly z describ$ "u 8,ris de ,veau ,bonne ,maman10 tak+ c>e to keep ! brais+-liquor suffici5tly pl5tiful to well cov] ! sweetbreads 9 ! cocotte4 ,:5 ! sweetbreads are 9 ! cocotte1 toge!r ) ! juli5ne ( vegetables & a juli5ne ( truffles1 /ra9 ! brais+-liquor ov] ! :ole2 leave to cool well1 &1 :5 ! liquid has turn$ to a jelly1 remove ! grease t has ris5 to ! surface4 ,di% ! cocotte on a napk94 #abde--,,ris ,,de ,,veau ,a ,,la ,,su,,doise ,poa* ! veal sweetbreads )\t col\ration1 &1 :5 !y are q cold1 cut !m into ?9 & regul> collops4 ,spread "s horse-radi% butt] ov] ! latt]1 & cov] ) a slice ( tongue ( ! same size z ! und]ly+ collop4 ,bake a cru/ )\t col\ration 9 a flawn r+1 ( a size 9 proportion to ! numb] ( slices1 & g>ni% x ) a vegetable salad coh]$ ) mayonnaise4 ,?is cru/ mu/ necess>ily be made 9 advance4 ,^u ! salad n[ set ! collops1 ei!r 9 ! =m ( a cr[n or 9 t ( a small turban2 9 ! middle place a f9e lettuce he>t1 ! leaves ( :i* %\ld be slightly op5$ out4 #abdf--,,palets ,,de ,,ris ,,de ,,veau ,a ,l',,c>late ,poa* ! sweetbreads2 :5 !y are cold1 cut !m into collops half-an-in* ?ick1 & trim !m ) a r\nd1 ev5 cutt]4 ,/amp out "s r\ndels ( salt$ tongue ) ! same cutt]1 b let !m be only "o-eigh? in* ?ick1 & twice z _m z ! collops ( veal sweetbread4 ,coat ! latt]1 on ei!r side1 ) butt] prep>$ ) mu/>d2 & cov] ) a r\ndel ( tongue4 ,set ! prep>$ collops on a tray2 let ! butt] h>d51 coat ) jelly1 & deck ! middle ( ea* quoit ) a f9e slice ( truffle4 ,arrange ! quoits 9 a circle on a r\nd di%2 put "s *opp$ jelly 9 ! c5tre1 & bord] ! di% ) v regul>ly-cut jelly dice4 ,s]ve a horse-radi% sauce & an ,italian salad sep>ately4 ,calf's ,liv]4 ,calf's liv] is s]v$ *iefly z a breakfa/ or lun*eon entre4 ,nev]!less1 9 ord9>y m5us1 x is sometimes s]v$ z a relev1 brais$ & :ole4 #abdg--;,,foie ,,de ,,veau ,,brais ,a ,,la ,,b\rgeoise ,l>d ! piece ) l>ge1 season$ /rips ( bacon1 z = 8,buf la ,mode40 ,br[n x slightly 9 ! ov51 & !n put x into a saucepan g>ni%$ = brais+4 7,no4 #bdg47 ,moi/5 ) "o p9t ( :ite w9e1 & r$uce x completely4 ,?is done1 moi/5 aga9 ) br[n /ock1 add+ "o p9t ( ,espagnole sauce p] qu>t ( ! moi/5+4 ,x is suffici5t if ! moi/5+ & ! sauce rea* a little above ! middle ( ! piece ( liv]4 ,:5 ! cook+ is two-?irds complet$1 transf] ! liv] to ano!r saucepan2 surr\nd x ) c>rots1 %ap$ l elongat$ olives & half-cook$ 9 consomm2 & "s small onions1 half-cook$ 9 butt]4 ,! am\nt ( ?is g>ni% ( c>rots & onions %\ld naturally be 9 proportion to ! size ( ! piece ( liv]4 ,/ra9 ! sauce ov] ! :ole1 & complete ! cook+ g5tly 9 ! ov54 ,di% ! liv] ) ! c>rots & onions all r\nd2 r$uce ! sauce if necess>y1 & p\r x ov] ! g>ni%4 ,n4,b4 ,! latt] ne$ n be arrang$ symmetrically4 ,on ! contr>y simplicity %\ld be made a feature ( ^! b\rgeois di%es4 #abdh--;,,foie ,,de ,,veau ,a ,l',,anglaise ,cut ! calf's liv] into fairly ?9 slices1 f two-&-a-half oz4 to ?ree oz4 9 weight4 ,season !m ) salt & pepp]2 dr$ge !m1 & toss !m 9 butt]4 ,grill an equal numb] ( ra%]s ( bacon4 ,di% ! slices ( liv] & ! ra%]s ( bacon alt]nately1 & spr9kle !m ) ! butt] 9 :i* ! liv] 0 cook$1 or ) a br[n butt]4 #abdi--;,,bro*ettes ,,de ,,foie ,,de ,,veau ,select a pale piece ( calf's liv] & cut x into squ>e pieces two-?irds ( an in* ?ick4 ,season ) salt & pepp]1 & toss ! pieces 9 butt]1 j to /iff5 !m4 ,put !m into a bas9 ) an equal quantity ( blan*$ salt$ brea/ ( pork1 cut into squ>es1 & ( slices ( cook$ mu%rooms4 ,add a few tablespoonfuls ( /iff ,duxelles sauce1 & toss ! :ole toge!r1 t ea* p>ticle ( ! v>i\s +r$i5ts may become coat$ ) ,duxelles4 ,?is done1 impale ! squ>es ( liv] & pork & ! slices ( mu%rooms ^u a r+$ skew]1 alt]nat+ !m 9 s do+2 spr9kle copi\sly ) f9e rasp+s & melt$ butt]1 & set to grill g5tly4 ,^! bro*ettes are s]v$1 ei!r on a matre-d'htel butt]1 or on a ,duxelles1 ,f9es ,h]bes1 an ,italian or o!r sauce4 #abej--;,,foie ,,de ,,veau ,a ,l',,espagnole ,cut ! calf's liv] into slices weigh+ ?ree & a half oz42 season ^! ) salt & pepp]2 dr$ge !m2 spr9kle !m ) oil1 & grill !m g5tly4 ,mean:ile1 prep>e3--7#a7 ,z _m grill$ half-tomatoes z !re are pieces ( liv]2 7#b7 onions cut into ?9 r\ndels1 season$1 dr$g$1 & fri$ 9 oil2 7#c7 a proportionate quantity ( fri$ p>sley4 ,arrange ! grill$ slices ( liv] along ! c5tre ( an oval di%2 place a half-tomato ^u ea*2 &1 on "o side1 set ! fri$ onions1 on ! o!r1 ! fri$ p>sley4 #abea--;,,foie ,,de ,,veau ,,saut ,,aux ,,f9es ,,h]bes ,cut ! calf's liv] into slices1 z above2 season ^! ) salt & pepp]2 dr$ge !m1 & toss !m 9 butt]4 ,arrange ! slices 9 a circle on a r\nd di%2 & ei!r p\r ! h]b sauce ov] ! slices1 or s]ve x sep>ately4 #abeb--,,pa9 ,,de ,,foie ,,de ,,veau ,= a calf's liv] loaf made 9 a qu>t m\ld3 ,cut "o lb4 ( calf's liv] into dice1 & f9ely p\nd ^! toge!r ) "o-?ird oz4 ( salt1 a p9* ( pepp]1 & a little nutmeg4 ,add1 little by little1 five oz4 ( v cold frangipan panada1 & two eggs4 ,rub ?r\gh a sieve2 put ! =cemeat 9 a b[l2 "w x ov] ice1 & f9i% x ) two tablespoonfuls ( *opp$ onions1 cook$ 9 butt]1 )\t col\ration2 ! yolks ( two eggs1 & qu>t] p9t ( ?ick cream1 add$ by degrees4 ,p\r ?is =cemeat into a well-butt]$ qu>t ,*>lotte-m\ld2 knock ! latt] g5tly on a fold$ s]viette1 ) ! view ( settl+ its cont5ts1 & put x to poa* 9 ! ov5 9 a ba9-m>ie1 = ab\t =ty-five m9utes4 ,:5 tak+ ! loaf out ( ! ov51 let x /& = five m9utes1 t ! =cemeat inside may ?or\ghly settle2 turn x out on a r\nd di%1 & cov] x ) a ,duxelles1 ,itali5ne1 ,bordelaise1 br[n cap]1 or o!r sauce4 #abec--;,c,,tes ,,de ,,veau ,veal cutlets may ei!r be grill$ or sautd1 b ! second me?od ( cook+ !m is1 9 mo/ cases1 pref]able4 ,:5 !y are sautd1 ! cutlets %\ld be cook$ 9 cl>ifi$ butt]1 ov] a some:at fi]ce fire & 9 a ut5sil l>ge en\gh to hold !m )\t cr[d+4 ,?is done1 di% !m2 p\r away ! butt] 9 :i* !y h be5 cook$2 swill ! saucepan1 i4e41 dissolve ! conc5trat$ gravy adh]+ to ! sides & bottom ( x ) a liquid 9 keep+ ) ! g>ni%2 ei!r mu%room cook+-liquor1 :ite or r$ w9e1 or ,madeira1 etc42 & add ?is swill+-liquor1 r$uc$1 to ! accompany+ sauce4 ,! latt] is g5]ally a butt]$ half-glaze1 b ! be/ adjunct to veal cutlets is a pale meat glaze1 mod]ately butt]$4 ,all vegetable & pa/e g>ni%es1 giv5 "u ,cu%ion ( ,veal1 suit veal cutlets4 ,i mu/ !re=e beg ! read] to ref] to ^? recipes1 z circum/ances may dictate2 & re/rict myself to a few =mul :i*1 9 my op9ion1 are suit$ m p>ticul>ly to veal cutlets4 #abed--;,c,,te ,,de ,,veau ,a ,,la ,,bonne ,,femme ,put ! veal cutlet into an e>!nw>e saucepan1 ) "o & "o-half oz4 ( butt]1 & br[n x well on bo? sides4 ,add six small onions cook$ 9 butt]1 ?ree oz4 ( potatoes cut into r\ndels2 & complete ! cook+ g5tly 9 ! ov51 keep+ ! saucepan cov]$4 ,s]ve ! prep>ation 9 ! saucepan z x /&s4 #abee--;,c,,te ,,de ,,veau ,,en ,,cass]ole ,heat "o oz4 ( butt] 9 an e>!nw>e saucepan2 ins]t ! veal cutlet1 season$1 & cook x g5tly1 tak+ c>e to turn x ov] f "t to "t4 ,at ! la/ mom5t1 add a tablespoonful ( excell5t veal gravy1 & s]ve 9 ! saucepan4 #abef--;,c,,te ,,de ,,veau ,,en ,,cocotte ,a ,,la ,,paysanne ,toss ! veal cutlet 9 butt]1 9 ! cocotte1 ) two small slices ( blan*$ salt$ brea/ ( pork4 ,add f\r small onions1 & two small1 long potatoes1 cut paysanne-fa%ion2 & complete ! cook+ ( ! cutlets & ! g>ni% v g5tly 9 ! ov54 ,s5d ! prep>ation to ! table 9 ! cocotte4 #abeg--;,c,,te ,,de ,,veau ,a ,,la ,,dreux ,/ud ! k]nel ( ! veal cutlet ) tongue1 ham & truffle1 & cook x g5tly 9 butt]4 ,?is done1 trim x to ! quick on bo? sides1 t ! /udd+ may be clean & neat2 di% x ) a frill on ! b>e bone1 &1 beside x1 arrange a small g>ni% ( qu5elles1 mu%rooms1 cocks' combs & kidneys1 & turn$ & blan*$ olives4 ,p\r a little half-glaze sauce1 flav\r$ ) truffle ess5ce1 ov] ! g>ni%4 #abeh--;,c,,te ,,de ,,veau ,,milanaise ,) a moi/5$ but*]'s beat]1 flatt5 ! meat 9 su*wise z to r$uce x to half its normal ?ickness4 ,dip ! veal cutlet into beat5 egg2 roll x 9 bread-crumbs1 mix$ ) half z mu* grat$ ,p>mesan1 & cook x 9 cl>ifi$ butt]1 or butt] & oil 9 equal quantities4 ,di% x ) a frill on ! b>e bone1 & ! g>ni% beside x4 ,milanaise g>ni% consi/s ( cook$ mac>oni1 season$ ) salt1 pepp] & nutmeg1 & coh]$ ) butt]1 grat$ ,gruyre & ,p>mesan *eeses1 & v r$ tomato pure2 & comb9$ ) a juli5ne ( v lean cook$ ham1 salt$ tongue1 mu%rooms & truffles1 heat$ 9 ,madeira4 #abei--;,c,,te ,,de ,,veau ,,papillote ,toss ! veal cutlet 9 butt]1 & prep>e1 mean:ile3-- 7#a7 ,two tablespoonfuls ( ,duxelles sauce1 comb9$ ) a cook$ & slic$ mu%room4 7#b7 ,two he>t-%ap$ slices ( ham1 ( ab\t ! same size z ! cutlet4 7#c7 ,a d\bl$ %eet ( /rong pap]1 cut to ! %ape ( a he>t & well-oil$4 ,spread out ! %eet ( pap]1 &1 9 ! middle !re(1 lay a slice ( ham2 spread a tablespoonful ( ,duxelles on ! latt]2 put ! cutlet on ! sauce2 cov] x ) ! rema9d] ( ! ,duxelles1 & f9i% ) ! o!r slice ( ham4 ,fold ! %eet ( pap] s z to enclose ! :ole2 pleat ! edges nicely2 put ! cutlet on a tray1 & bl[ out ! papillote 9 a fairly hot ov54 ,:5 tak+ x out ( ! ov51 transf] x to a di%1 & s]ve in/antly4 #abfj--;,c,,te ,,de ,,veau ,,poj>ski ,completely sep>ate ! meat ( ! veal cutlet f ! bone2 cle> x ( all sk9 & gri/le1 & *op x up ) half its weight ( butt]1 salt & pepp]4 ,mass ?is m9ce-meat close up to ! bone1 %ap+ x l a cutlet1 & cook ! :ole 9 cl>ifi$ butt]1 turn+ x ov] v c>efully 9 ! process4 ,di% ) a suitable g>ni%4 #abfa--;,c,,te ,,de ,,veau ,,z+>a ,cook ! veal cutlet 9 butt]2 at ! same "t prep>e a slice ( raw ham1 cut to ! %ape ( ! cutlet1 & likewise toss$ 9 butt]4 ,di% ! cutlet2 set ! slice ( ham ^u x1 & surr\nd ) a few tablespoonfuls ( ,z+>a sauce4 ,z+>a sauce is prep>$ ?us3 ,r$uce a few tablespoonfuls ( :ite w9e & mu%room cook+-liquor to half4 ,add "o-fif? p9t ( half-glaze1 two tablespoonfuls ( tomato sauce1 "o tablespoonful ( veal /ock1 "o oz4 ( a juli5ne ( tongue1 mu%rooms & truffles2 & set to boil = a few seconds4 #abfb--;,c,,te ,,de ,,veau ,,froide ,,en ,,belle ,,vue ,let a little jelly set 9 a ut5sil some:at resembl+ a cutlet 9 %ape4 ,trim ! veal cutlet2 decorate x ) v>i\s little vegetables1 & spr9kle ! latt] ) half-melt$ jelly1 s z to fix !m4 ,put ! cutlet on ! lay] ( set jelly1 inside ! ut5sil1 & let x lie ) its decorat$ side und]mo/4 ,add en\gh jelly to cov] ! cutlet1 & let ! =m] set4 ,?is done1 pass ! blade ( a small knife 7dipp$ 9 hot wat]7 r\nd ! cutlet2 set ! ut5sil = a mom5t ^u a napk9 dipp$ 9 hot wat]1 turn out ! cutlet ) c>e1 & set x on a cold di%1 ) a bord] ( *opp$ aspic1 & a frill on ! bone4 #abfc--;,c,,te ,,de ,,veau ,,froide ,,rub5s ,trim ! veal cutlet2 coat x ) half-melt$ aspic1 & cov] x ) "y hop %oots1 coh]$ ) tomato sauce cle>$ by means ( aspic4 ,let ! sauce ?or\ghly set1 & !n put ! cutlet betwe5 two lay]s ( aspic z expla9$ above4 ,n4,b4 ,cold veal cutlets may also be s]v$ ,belle-vue fa%ion1 aft] ! v simple mann] describ$ "u 8,gr5ad9s en ,belle-vue0 7,no4 #abag74 #abfd--,,rognon ,,de ,,veau ,:5 sautd aft] ! usual mann]1 veal kidney admits ( all ! prep>ations giv5 = %eep's kidney4 7,see ! *apt] on ,mutton47 ,i %all n[1 !re=e1 only give ^? recipes :i* are prop] to veal kidney4 #abfe--,,rognon ,,de ,,veau ,,en ,,cass]ole ,trim ! veal kidney & only leave a v slight lay] ( fat all r\nd x4 ,heat "o oz4 ( butt] 9 a small1 e>!nw>e saucepan1 also call$ 8cocotte02 put ! season$ kidney into ! latt]1 & cook x g5tly = ab\t ?irty m9utes1 tak+ c>e to turn x (t5 ! :ile4 ,at ! la/ m9ute spr9kle x ) a tablespoonful ( good veal gravy4 ,s]ve x 9 ! cocotte z x /&s4 #abff--,,rognon ,,de ,,veau ,,en ,,cocotte ,prep>e ! veal kidney & fry x 9 butt]1 z 9 ! case ( ! 8en cass]ole0 di%4 ,surr\nd x ) "o & "o-half oz4 ( small pieces ( blan*$ bacon1 toss$ 9 butt]2 "o & "o-half oz4 ( raw1 qu>t]$ mu%rooms1 also toss$1 & "o & "o-half oz4 ( small blan*$ potatoes1 ( ! size & %ape ( g>lic cloves1 & ! same quantity ( small1 glaz$ onions4 ,complete ! cook+ ( ! :ole g5tly4 ,at ! la/ m9ute1 add a tablespoonful ( good1 veal gravy1 & s]ve ! cocotte z x /&s4 #abfg--,,rognon ,,de ,,veau ,,grill ,trim ! veal kidney1 & leave a slight lay] ( fat all r\nd x4 ,cut x 9 half l5g?wise1 )\t completely sep>at+ ! two halves1 & impale x on a small skew]1 ) ! view ( keep+ x 9 %ape4 ,season ) salt & pepp]1 & grill x g5tly2 ba/+ x (t5 ! :ile ) melt$ butt]4 ,s5d sep>ately1 ei!r a ,matre-d'htel1 a ,b]cy1 or o!r butt] suit$ to grills4 #abfh--,,rognon ,,de ,,veau ,a ,,la ,,li,,geoise ,prep>e ! veal kidney z = 8en cass]ole40 ,"o m9ute be=e s]v+1 add "o small w9eglassful ( burn$ g91 two cru%$ junip] b]ries1 & "o tablespoonful ( good veal gravy4 ,s]ve 9 ! cook+-ut5sil4 #abfi--,,rognon ,,de ,,veau ,a ,,la ,,montp5si] ,trim ! veal kidney1 leav+ a slight coat+ ( fat all r\nd x1 & cut into five or six slices4 ,season ! latt]1 toss !m 9 butt] ov] a brisk fire1 & transf] !m to a plate4 ,swill ! saucepan ) "o tablespoonful ( ,madeira1 & add !reto ?ree tablespoonfuls ( melt$ meat glaze1 a few drops ( lemon juice1 "o & "o-half oz4 ( butt]1 & a p9* ( *opp$ p>sley4 ,di% ! pieces ( kidney1 or set !m 9 a timbale2 spr9kle !m ) ! sauce1 & 9 _! mid/ set a heap ( asp>agus-heads1 coh]$ ) butt]1 & "o & "o-half oz4 ( truffle slices4 #abgj--,,rognon ,,de ,,veau ,,portugaise ,cut up ! veal kidney1 & toss x 9 butt]1 aft] ! mann] describ$ "u ,no4 #abfi4 ,di% ! pieces 9 a circle on a di%2 set a v small1 /uff$ half-tomato ^u ea*1 & g>ni% ! c5tre ( ! di% ) a v r$uc$ tomato fondue4 ,surr\nd ! kidney ) a sauce prep>$ z direct$ above4 #abga--,,rognon ,,de ,,veau ,a ,,la ,,rob]t ,heat "o oz4 ( butt] 9 a small cocotte2 put ! season$ veal kidney !re92 fry x ov] a brisk fire1 & set x to cook 9 ! ov5 = ab\t fifte5 m9utes4 ,s]ve ! kidney z x leaves ! ov51 & complete ! proc$ure1 at ! table1 9 ! foll[+ mann]3-- ,transf] ! kidney to a hot plate4 ,place ! cocotte on a _s lamp2 p\r into ! =m] "o glassful ( excell5t liqueur br&y1 & r$uce to half4 ,mean:ile1 quickly cut ! kidney into extremely ?9 slices1 & cov] ^! ) an ov]turn$ plate4 ,add to ! r$uc$ liqueur br&y "o c(feespoonful ( mu/>d1 "o oz4 ( butt] cut into small pieces1 ! juice ( a qu>t] ( a lemon1 & a p9* ( *opp$ p>sley2 & "w ! :ole well ) a =k1 ) ! view ( effect+ ! leason4 ,put ! slic$ kidney into ?is sauce1 toge!r ) ! gravy t has dra9$ f x2 heat ! :ole well1 )\t boil+1 & s]ve on v hot plates4 #abgb--,,t5drons ,,de ,,veau ,! t5drons are cut f brea/ ( veal4 ,!y are1 9 fact1 ! extreme ends ( ! ribs1 includ+ ! c>tilage ( ! /]num4 ,if ! t5drons are brais$1 treat !m aft] ! mann] describ$ "u 8,! ,brais+ ( ,:ite ,meats0 7,no4 #bdh72 or1 simply /ew !m 9 butt]2 moi/5 !m ) excell5t veal /ock1 & ba/e !m frequ5tly :ile cook+ !m4 ,!y may also be treat$ l an ord9>y veal saut1 f :i* !y only diff] 9 %ape1 & ! v>i\s prep>ations ( :i* may be adapt$ to !m4 ,! g>ni%es be/ suit$ to !m are ^? ( e>ly-season vegetables1 &1 z a matt] ( fact1 ! latt]1 toge!r ) su* pa/es z noodles1 mac>oni1 spaghetti1 etc41 are ! g>ni%es mo/ (t5 s]v$ ) !m4 #abgc--;,,blanquette ,,de ,,veau ,a ,l',,anci5ne ,cut ! veal t5drons into pieces weigh+ ab\t ?ree oz4 ,!n1 slightly blan* !m2 cool !m1 & put !m into a saucepan ) en\gh :ite /ock to cov]2 add a v little salt2 set to boil1 & skim4 ,= two lbs4 ( t5drons1 add "o small c>rot2 "o fair-siz$ onion1 /uck ) a clove2 a faggot1 consi/+ ( "o leek1 p>sley /alks1 & a fragm5t ( ?yme & bay2 & set to cook g5tly = "o & "o-half h\rs4 ,prep>e a :ite r\x f "o & "o-half oz4 ( butt] & "o & "o-half oz4 ( fl\r2 moi/5 ) "o p9t ( veal cook+-liquor2 add "o oz4 ( mu%room p>+s1 & cook = a qu>t] ( an h\r1 despumat+ ! sauce ! :ile4 ,transf] ! pieces ( t5dron1 "o by "o1 to a sautpan ) twelve small onions cook$ 9 consomm1 & fifte5 small1 cook$ & v :ite mu%rooms4 ,f9i% ! sauce ) a leason ( two egg-yolks1 mix$ ) ?ree tablespoonfuls ( cream & a few drops ( lemon juice2 /ra9 x ov] ! veal & its g>ni%2 heat )\t boil+2 di% 9 a timbale1 & spr9kle ) a p9* ( *opp$ p>sley4 ,n4,b4 ,?is blanquette may also be prep>$ ) noodles or cpes1 in/ead ( ) ord9>y mu%rooms4 #abgd--;,,blanquette ,,de ,,veau ,,aux ,c,,l]is1 ,,c>dons1 ,,etc4 ,prep>e ! blanquette exactly z expla9$ above1 & set x to cook ) ! veal & ! vegetable select$ = ! g>ni%1 i4e41 ei!r small heads ( cel]y cut into two or f\r1 or c>doons1 cut into pieces & well blan*$4 ,! endives are n blan*$2 !y ne$ only be well wa%$ & put ) ! veal4 ,:5 cook$1 dra9 ! vegetables1 trim !m1 & di% !m 9 a timbale ) ! veal & ! sauce2 ! latt] prep>$ z direct$ & /ra9$ ov] ! meat4 #abge--;,,blanquette ,,de ,,veau ,,aux ,,n\illes ,proce$ z = 8,blanquette l'anci5ne10 b suppress ! g>ni% ( onions & mu%rooms4 ,:5 ! blanquette is di%$1 set !reon heaps ( noodles1 p>boil$ & coh]$ ) butt]1 & cov] ^! ) raw noodles toss$ quickly 9 butt]2 all[ ?ree oz4 ( toss$ noodles p] lb4 ( ^? coh]$4 #abgf--;,,fricass,e ,,de ,,veau ,fricasse diff]s f blanquette 9 ?is1 namely1 t ! pieces ( veal 9 ! =m] are /iff5$ 9 butt] )\t col\ration4 ,:5 ! meat has be5 well /iff5$1 bespr9kle x ) ab\t "o oz4 ( fl\r p] lb42 cook ?is fl\r ) ! meat = a few m9utes2 !n moi/5 ! fricasse ) :ite /ock2 season1 & set to boil1 /irr+ ! :ile4 ,all ! g>ni%es ( mu%rooms & vegetables giv5 = blanquette may be s]v$ ) fricasse2 b 9 ! case ( ! latt]1 bo? ! meat & ! g>ni% are cook$ 9 ! sauce1 ! leason ( :i* is effect$ by means ( egg-yolks & cream1 z = blanquette4 #abgg--;,,fricadelles ,fricadelles are a k9d ( meat balls1 some:at l ^? commonly prep>$ 9 private h\seholds4 ,!y are made f raw or cook$ meat1 9 ! foll[+ mann]3-- ,fricadelles ) ,raw ,meat4--,= t5 fricadelles1 ea* weigh+ ?ree & "o-half oz41 *op up "o lb4 ( v lean veal1 cle>$ ( all fat & gri/le1 toge!r ) two-?irds ( a lb4 ( butt]4 ,put ! :ole into a b[l1 & add !reto five oz4 ( soak$ & well-press$ crumb ( bread1 two eggs1 half an oz4 ( salt1 a p9* ( pepp] & a little nutmeg1 & two oz4 ( *opp$ onion cook$ 9 butt] )\t col\ration4 ,mix ! :ole well1 & divide x up into portions weigh+ ?ree & "o-half oz4 ,fa%ion ^! portions to ! %ape ( quoits1 by fir/ roll+ !m into balls on a fl\r-du/$ bo>d1 & aft]w>ds flatt5+ !m out ) ! flat ( a knife4 ,heat "s butt] or v pure fat 9 a sautpan2 put ! fricadelles !re92 br[n !m on bo? sides1 & !n complete _! cook+ 9 ! ov54 ,?is done1 set !m on a r\nd di%1 & s]ve !m1 ei!r ) a vegetable pure1 a ,piquante or a ,rob]t sauce4 ,fricadelles ) ,cook$ ,meat4--,= t5 fricadelles1 ea* weigh+ two & "o-half oz41 *op "o lb4 ( cook$ veal1 fat & lean1 some:at f9ely4 ,put x into a b[l ) a l>ge p9* ( salt1 ano!r ( pepp]1 & a little nutmeg4 ,add ! pulp ( ?ree fair-siz$ potatoes1 bak$ 9 ! ov52 ?ree oz4 ( *opp$ onions1 cook$ 9 butt] )\t col\ration2 "o l>ge egg1 & "o tablespoonful ( *opp$ p>sley4 ,mix well2 divide up into portions ( ! weight already giv51 & %ape & cook !m z 9 ! previ\s case4 ,^! fricadelles are s]v$ ) vegetable pures & ! sauces suit$ to ^? prep>$ f raw meat4 #abgh--,,paupiettes ,,de ,,veau ,paupiettes or scrolls are made f extremely ?9 slices ( veal1 f\r 94 long by two 94 wide4 ,aft] hav+ season$ !m1 cov] !m ) =cemeat or v f9e m9cemeat2 roll !m1 ) _! =cemeat-coat inside1 into scrolls1 & tie !m r\nd1 once or twice1 ) /r+1 t !y may keep _! %ape :ile cook+4 ,!y are sometimes cov]$ ) ?9 ra%]s ( bacon4 ,paupiettes are always brais$1 g5tly & protract$ly4 ,!y are g5]ally g>ni%$ ) vegetable pures2 b !y may be s]v$ j z well ) all vegetable g>ni%es4 ,by mak+ !m half ! usual size1 !y may1 aft] hav+ be5 brais$1 s]ve z ! g>ni% = a timbale1 toge!r ) noodles1 gniokis1 spaghetti1 or ) ,f9ancire1 ,milanaise or ,napolita9e g>ni%1 etc4 #abgi--,,saut,s ,,de ,,veau ,! pieces be/ suit$ to veal sauts are3 ! brea/ & ! %\ld]1 z also ^? p>ts ( ! haun* o!r ?an ! cu%ion & und]cu%ion4 #abhj--,,saut ,,de ,,veau ,a ,,la ,,m>5go ,heat "o p9t ( oil 9 a sautpan1 until x smokes4 ,put !re9 two lbs4 ( veal1 cut into pieces1 ea* weigh+ two oz41 & fry until ! latt] are well set4 ,add a *opp$ half onion & a cru%$ half-clove ( g>lic1 & fry aga9 = a few mom5ts4 ,dra9 away ! oil1 tilt+ ! sautpan ) its lid on1 = ! purpose2 moi/5 ) a qu>t] ( a p9t ( :ite w9e2 r$uce1 & add two-?irds ( a qu>t ( ?9 ,espagnole sauce1 "o & "o-half lbs4 ( tomatoes1 press$ & cut into pieces 7or "o p9t ( tomato sauce71 & a faggot4 ,set to boil1 & cook 9 ! ov5 g5tly = "o & "o-half h\rs4 ,at ! end ( t "t1 transf] ! pieces ( veal1 "o by "o1 to ano!r saucepan ) fifte5 small glaz$ onions1 & five oz4 ( mu%rooms4 ,r$uce ! sauce2 /ra9 x ov] ! veal & its g>ni%1 add two l>ge p9*es ( concass$ p>sley1 & cook = a fur!r qu>t] ( an h\r4 ,:5 ab\t to s]ve1 cle> ( all grease1 di% 9 a timbale1 & surr\nd ) small he>t-%ap$ crotons ( bread-crumb1 fri$ 9 oil4 #abha--,,saut ,,de ,,veau ,,*asseur ,cut ! veal into pieces z above1 & fry ^! well 9 butt] or oil4 ,dra9 away ! grease2 moi/5 ) "o qu>t ( br[n /ock1 add two tablespoonfuls ( tomato pure1 & a faggot2 set to boil1 & cook 9 ! ov5 g5tly = "o & "o-half h\rs4 ,transf] ! pieces to ano!r saucepan2 /ra92 r$uce _! cook+-liquor by a qu>t]1 & add x to "o-qu>t] ( a p9t ( ,*asseur sauce 7,no4 #cc74 ,p\r ?is sauce ov] ! pieces ( veal1 & cook aga9 = a qu>t] ( an h\r4 ,di% 9 a timbale1 & spr9kle ) *opp$ p>sley4 #abhb--,,saut ,,de ,,veau ,,pr9tani] ,fry ! pieces ( veal 9 butt]4 ,moi/5 ) two-?irds ( a qu>t ( br[n /ock & "o-fif? ( a p9t ( half-glaze2 add a faggot2 boil1 & cook 9 ! ov5 g5tly = "o h\r4 ,?is done1 transf] ! pieces to ano!r saucepan2 add !reto a g>ni% ( c>rots1 new turnips1 & small1 new potatoes2 /ra9 ! sauce ov] ! veal & ! g>ni%1 & cook = a fur!r ?ree-qu>t]s ( an h\r4 ,di% 9 a timbale & di/ribute ov] ! saut a few tablespoonfuls ( peas & ,fr5* beans 9 loz5ge-=m1 bo? cook$ l'anglaise4 #abhc--,,saut ,,de ,,veau ,a ,,la ,,catalane ,cut up1 saut1 & cook ! veal g5tly = "o & "o-half h\rs1 z = ,no4 #abhj4 ,transf] ! pieces ( veal to ano!r saucepan1 & add to !m ?ree small peel$ & press$ tomatoes1 qu>t]$ & toss$ 9 butt]2 t5 small onions cook$ 9 butt]2 six oz4 ( raw1 qu>t]$ mu%rooms2 t5 *e/nuts1 ?ree-p>ts cook$ 9 consomm1 & eight ,*ipolata sausages4 ,r$uce ! sauce to "o-?ird ( a p9t2 /ra9 x ov] ! veal & its g>ni%2 cook = a fur!r qu>t] ( an h\r1 & di% 9 a timbale4 #abhd--,,saut,s ,,de ,,veau ,,div]s ,veal saut may also be prep>$ ) mu%rooms1 f9es h]bes1 egg-plant1 tomatoes1 or 8,currie l',indi5ne10 etc4 #abhe--,,pa9 ,,de ,,veau ,prep>e 8,pa9 de ,veau0 exactly z direct$ "u ,no4 #abeb2 b sub/itute = ! liv] "s v :ite veal4 ,pa9 de veau is g5]ally accompani$ by a :ite sauce1 su* z vel\t prep>$ ) mu%room ess5ce1 ,allem&e sauce prep>$ ) mu%rooms1 ,suprme sauce1 etc4 #abhf--;,,calf',s ,,feet ,calf's feet s]ve *iefly 9 supply+ ! gelat9\s elem5t ( aspics1 & ! body ( brais+ /ock4 ,!y are r>ely us$ 9 ! prep>ation ( a special di%2 b1 %\ld !y be s us$1 !y may be cook$ & s]v$ aft] ! mann] direct$ 9 ! recipes treat+ ( calf's head4 #abhg--;,,calves' ,,tongues ,provid$ ! diff]5ce ( size be all[$ =1 calf's tongue may be prep>$ l ox tongue1 & s]v$ ) ! same g>ni%es4 7,see ,ox ,tongue1 ,nos4 #aaec to #aaeh inclusive47 #abhh--;,,calf',s ,,bra9s ,,& ,,am\rettes ,calf's bra9s =m ! mo/ :olesome & rep>ative diet = all ^? :o are debilitat$ by excessive head-"w2 & ! same rem>k applies to ! bra9s ( ! ox & ! %eep4 ,! am\rettes m5tion$ "h1 :i* almo/ always accompany ox bra9s1 are only ! sp9al m>r[ ( ! ox or ! calf4 ,?is may be us$ 9 ! prep>ation ( a few special di%es2 b all ! recipes deal+ ) bra9s may be appli$ to x4 #abhi--,,! ,,cook+ ,,( ,,bra9s ,c>efully remove ! membrane envelop+ ! bra9s or ! am\rettes1 & put !m to soak 9 fre% wat]1 until !y are q :ite4 ,put ! bra9s 9 a saucepan ) en\gh boil+ c\rt-b\illon 7,no4 #afc7 to cov] !m well2 skim & !n set to cook g5tly4 ,bra9s h ?is peculi>ity1 namely1 t prolong$ cook+ only /iff5s !m2 ?us1 calf's bra9s only take half an h\r to cook2 b !y may cook = two h\rs m )\t h>m1 see+ t ! process only t5ds to make !m firm]4 #abij--;,,c]velle ,a ,,la ,,beaumont ,cut ! bra9s into slices2 on ea* slice put a lay] ( grat9 =ce-meat 7,no4 #bjb7 prep>$ f foie gras & s(t5$ by means ( a little cold1 br[n sauce1 & a slice ( truffle4 ,recon/ruct ! bra9s by putt+ ! coat$ slices toge!r aga94 ,roll "s puff-pa/e rema9s into a galette "o-fif? ( an in* ?ick1 ! diamet] ( :i* %\ld be 9 proportion to ! size ( ! bra9s "u treatm5t4 ,put ! bra9s 9 ! middle ( ! galette1 & cov] !m ) ! same =cemeat z t laid on ! slices2 spr9kle ) *opp$ truffles2 moi/5 ! edges ( ! pa/e1 & draw ^! ov] ! bra9s s z to enclose ! latt] completely4 ,gild2 make a slit 9 ! top = ! escape ( /eam1 & bake 9 a hot ov5 = fifte5 m9utes4 ,aft] tak+ ! pie out ( ! ov51 p\r a few tablespoonfuls ( ,prigueux sauce into ! =m]1 & di% on a napk94 #abia--;,,c]velle ,,au ,,beurre ,,noir ,slice ! bra9s2 set ! slices on a di%1 & season !m ) salt & pepp]4 ,cook two oz4 ( butt] 9 ! fry+-pan until x is slightly black5$2 ?r[ !re9 a p9* ( p>sley plu*es1 & spr9kle ! bra9s ) ?is butt]4 ,p\r a few drops ( v9eg> into ! burn+ fry+-pan1 & add x to ! bra9s4 #abib--;,,c]velle ,,au ,,beurre ,,noisette ,slice & season ! bra9s z above4 ,cook ! butt] until x has acquir$ a gold5 col\r & exhales a nutty smell2 p\r x ov] ! bra9s1 & f9i% ) a few drops ( lemon juice & a p9* ( *opp$ p>sley4 #abic--;,,c]velle ,a ,,la ,,m>,,*ale ,cut ! bra9s into regul> slices1 "o-?ird ( an in* ?ick2 treat !m l'anglaise ) v f9e bread-crumbs1 & br[n !m 9 cl>ifi$ butt]4 ,di% !m 9 ! =m ( a circle1 ) a slice ( truffle on ea*1 & g>ni% ! c5tre ( ! di% ) a f9e heap ( asp>agus-heads coh]$ ) butt]4 #abid--;,,c]velle ,a ,,la ,,p\lette ,prep>e half a p9t ( p\lette sauce 7,no4 #aja71 comb9$ ) ?ree oz4 ( small1 cook$1 & v :ite mu%rooms4 ,add ! bra9s1 cut into slices2 toss !m g5tly 9 ! sauce1 tak+ c>e le/ !y break2 di% !m 9 a timbale1 & spr9kle ) a p9* ( *opp$ p>sley4 #abie--;,,c]velle ,a ,,la ,,vill]oy ,cut ! raw bra9s into slices2 season !m1 & poa* !m 9 butt]4 ,dip ! slices into an almo/ cold ,vill]oy sauce1 9 su*wise z to cov] !m ) a ?ick coat+ ( x4 ,leave to cool1 & treat !m l'anglaise4 ,set to cook = a few m9utes be=e s]v+1 & di% on a napk9 ) fri$ p>sley4 ,s]ve a light ,prigueux sauce sep>ately4 #abif--,,vol ,,au ,,v5t ,,de ,,c]velle ,prep>e a vol-au-v5t cru/1 z expla9$ "u ,no4 #bcij4 ,slice ! bra9s1 & put ! slices into half-a-p9t ( ,allem&e sauce1 ) twelve qu5elles ( ord9>y =cemeat1 poa*$ j be=e di%+ up2 f\r oz4 ( small1 cook$ mu%rooms1 & "o oz4 ( truffle slices1 five or six ( :i* %\ld be res]v$4 ,p\r ! g>ni% into ! vol au v5t2 set ^u ! latt] ! res]v$ slices ( truffle1 & di% on a fold$ napk94 #abig--;,,am\rettes ,a ,,la ,,tosca ,poa* "o lb4 ( am\rettes1 z expla9$ above1 & cut !m into l5g?s ( "o 94 ,prep>e a g>ni% ( mac>oni coh]$ ) butt] & grat$ ,p>mesan1 & add !reto f\r tablespoonfuls ( a crayfi% cullis p] f\r oz4 ( mac>oni2 ?ree crayfi%es' tails = ea* p]son1 & two-?irds ( ! pieces ( am\rettes4 ,toss well1 9 ord] to ?or\ghly mix ! :ole2 di% 9 a timbale2 cov] ! mac>oni ) :at rema9s ( ! pieces ( am\rettes1 & cov] !m slightly ) crayfi% cullis4 ,,mutton1 ,,grass ,,lamb ,,& ,,h\se ,,lamb ,relevs & ,entres4 ,f ! cul9>y /&po9t1 ! ov9e species supplies ?ree k9ds ( meat1 viz3-- ,mutton--prop]ly s-call$ :5 ! meat is d]iv$ f ! adult animal4 ,lamb--! "y1 wean$ %eep1 n yet fully gr[n1 ! meat ( :i* is ! m highly e/eem$ ! y\ng] ! animal is4 ,h\se ,lamb--! %eep's unwean$ "y t has n yet graz$4 ,! 8,pauillac0 lamb1 :i* is import$ f ,france1 is ! mo/ excell5t example ( ! la/ k9d4 ,good h\se lambs are also kill$ 9 ,engl&2 !y are q equal to ,pauillac lamb1 b _! season is %ort4 ,z reg>ds ord9>y ,engli% mutton & lamb1 h[ev]1 ! delicacy & quality ( ^! meats are unrivall$4 ,b = its great] delicacy & t5d]ness1 grass lamb1 :i* corresponds ) :at ! ,fr5* call 8agneau de pr-sal0 is sc>cely di/+ui%able f mutton4 ,! recipes suit$ to x are ! same z ^? giv5 = mutton2 & all t is necess>y is to all[ = diff]5ces ( quality 9 calculat+ ! "t ( cook+4 ,h\se lamb1 ! :ite fle% ( :i* is q diff]5t1 admits ( "s ( ! mutton recipes2 b x is g5]ally prep>$ aft] special =mul1 ! details ( :i* ,i %all give h]eaft]4 ,:5 s]v$ roa/$1 hot or cold1 mutton & grass & h\se lamb are always accompani$ by m9t sauce1 ! recipe = :i* ,i gave "u ,no4 #acf4 ,9 view ( ! simil>ity ( _! prep>ations1 & 9 ord] to avoid f9ick+ repetitions1 ,i h refra9$ f giv+ sep>ate recipes = lamb & mutton respectively4 ,! read] w !re=e be> 9 m9d t ! =mul relat+ to mutton also apply to grass lamb4 #abih--,,saddle ,,( ,,mutton #abii--;,,b>on ,,or ,,pair ,,( ,,h9d-,,qu>t]s ,,( ,,mutton #acjj--;,,d\ble ,,or ,,pair ,,( ,,legs ,,( ,,mutton #acja--;,,fillets ,,( ,,mutton #acjb--,,neck ,,( ,,mutton 7,relevs7 ,saddle ( mutton is t "p ( ! %eep :i* rea*es f ! bone ( ! haun* to ! float+ ribs4 ,b>on ( mutton comprises ! saddle & ! two legs1 i4e41 a pair ( h9d-qu>t]s4 ,d\ble consi/s ( ! two unsep>at$ legs1 m9us ! saddle4 ,! ,b>on & ! ,d\ble are almo/ always cuts ( lamb4 ,! fillet is "o half ( ! saddle1 :5 ! latt] is cut into two1 l5g?wise2 t is to say1 divid$ d[n ! middle 9 su*wise z to bisect ! sp9al column4 ,^! fillets are sometimes bon$1 roll$ ov] ) ! k]nel ( meat 9 ! c5tre1 & /rung1 9 :i* case ! sk9 %\ld be remov$ be=e roll+4 ,saddle ( mutton1 be=e be+ roa/$1 %\ld be cle>$ ( all its sup]flu\s und]ly+ fat2 & ! flanks %\ld be s %ort5$ z to j meet :5 drawn ov] ! fillets4 ,! ov]ly+ sk9 %\ld be remov$1 & ! saddle %\ld be /rung 9 five or six places to keep x 9 %ape4 ,9 ! case ( a saddle ( lamb1 ! sk9 ne$ n be completely remov$1 b slit 9 v>i\s places4 ,z to neck ( mutton1 ?is %\ld be %ort5$ z = ! cutt+ ( ord9>y cutlets2 ! sk9 & ! bones ( ! *9e %\ld be remov$1 z also ! meat at ! end ( ! rib-bones1 d[n to two-?irds 94 f ! extremity ( ea*4 ,! cu%ion is !n cov]$ ) slices ( bacon1 ti$ on ) /r+4 ,:5 ! piece is roa/$ & di%$1 a frill %\ld be plac$ on ! end ( ea* b>$ bone4 ,neck ( mutton ought nev] to comprise m ?an n9e to t5 ribs1 c\nt+ f ! float+ ones2 x %\ld consi/ ( r less if any?+4 ,mutton ,relevs all[ m p>ticul>ly ( vegetable & rice g>ni%es4 ,g>ni%es ) sauces d n suit !m s well1 ev5 :5 ! pieces are brais$4 ,z = pa/e g>ni%es1 su* z mac>oni1 noodles1 gniokis2 !y are seldom us$4 ,g>ni%es = mutton relevs %\ld !re=e be *os51 9 pref]5ce1 f among ! foll[+1 ! details ( :i* ,i gave "u 8,filet de ,buf0 7,nos4 #ajdd to #ajgd7 & :i* ,i recall h]eaft]3-- ,&al\se1 ,b\quetire1 ,*tela9e1 ,clam>t1 ,dauph9e1 ,dub>ry1 ,du*esse1 ,japonaise1 ,j>d9ire1 ,lorette1 ,macdo9e1 ,montmor5cy1 ,mod]ne1 ,niv]naise1 ,ori5tale1 ,petit-,duc1 ,prov5ale1 ,r5aissance1 ,ri*elieu1 ,/4 ,g]ma94 ,ap>t f ^! comp\nd g>ni%es1 ! foll[+ simple g>ni%es also suit admirably1 ei!r alone1 or sep>at$ by "s k9d ( potato prep>ation3-- ,brais$ ,lettuce1 /uff$ ) ord9>y =cemeat or rice4 ,cabbages1 m\ld$ to ! %ape ( small balls1 brais$ & /uff$ ) f9e m9ce-meat or rice4 ,h>icot-beans1 ,peas & ,broad-beans1 coh]$ ) butt]4 ,asp>agus-heads1 :ite or gre51 cook$ & coh]$ ) butt]4 ,cel]y1 ,endives1 & ,*icory1 all brais$4 ,brussels ,spr\ts1 ,caulifl[]s1 ,broccoli1 etc4 ,f9ally1 ! g>ni%es & modes ( prep>ation t]m$3 l',anglaise1 la ,b\langre1 ,braiss1 ,m>9 en ,*evreuil1 :i* ,i give bel[ = ! leg & ! %\ld]1 may be appli$ p]fectly well to o!r l>ge pieces ( mutton4 #acjc--,,l>ge ,,cold ,,jo9ts ,,( ,,mutton ,ref] to ,cold ,beef2 9 all cases keep ! di%+ simple4 ,! g>ni%+ is optional4 #acjd--,,leg ,,& ,,%\ld] ,,( ,,mutton ,legs ( mutton or lamb ought nev] to appe> on any b an ord9>y lun*eon m5u4 ,al?\gh1 /rictly speak+1 !y %\ld always be s]v$ aft] "o ( ! ways describ$ h]eaft]1 all ! g>ni%es giv5 above may be appli$ to !m4 ,%\ld]s may be roa/$ :ole2 b !y may also be bon$1 season$ inside1 roll$ up1 & firmly /rung4 ,!y may be treat$ l ! legs1 & ! same g>ni%es are suit$ to !m4 #acje--;,,gigot ,,b\illi ,a ,l',,anglaise ,trim ! leg1 %ort5 x 9 ! region ( ! tibia bone1 & plunge x into a /ewpan ( boil+ wat]1 salt$ 9 ! proportion ( "o-?ird oz4 ( salt p] qu>t ( wat]4 ,= an ord9>y leg1 add3 ?ree m$ium-siz$ c>rots1 two onions1 ea* /uck ) a clove1 a faggot1 & two cloves ( g>lic4 ,let ! leg cook = a qu>t] ( an h\r = ea* two lbs4 ( its weight4 ,di% ) vegetables all r\nd1 & s]ve at ! same "t a butt] sauce ) cap]s4 ,n4,b4--,leg ( mutton l'anglaise may be accompani$ by pures ( turnips1 cel]y1 etc41 & ^! vegetables %\ld cook ) ! meat4 ,a pure ( potatoes or ( h>icot beans may be s5t to ! table ) ! meat2 b1 9 ?is case1 ( c\rse1 ! vegetables w\ld be s]v$ sep>ately4 #acjf--;,,brais$ ,,leg ,,( ,,mutton ,suppress ! pelvic bone1 %ort5 ! end bone & br[n ! leg 9 ! ov54 ,n[1 put x 9 an oval ut5sil1 g>ni%$ = brais+2 add j en\gh :ite /ock to b>ely cov] ! jo9t1 & cook g5tly1 all[+ =ty m9utes p] lb4 ( meat4 ,transf] ! leg to a tray2 /ra9 ! brais+-liquor2 cle> x ( all grease1 & r$uce x to half4 ,spr9kle ! meat ) a few tablespoonfuls ( ?is r$uc$ gravy1 & set x to glaze 9 ! ov54 ,s]ve at ! same "t3-- 7#a7 ,ei!r a pure ( potatoes1 ( turnips1 ( h>icot-beans1 ( caulifl[]1 etc41 or 7#b7 ,! r$uc$ brais+-liquor4 #acjg--;,,gigot ,a ,,la ,,b\lang,,re ,! leg may ei!r be bon$1 season$ inside & /rung2 or ! end-bone may simply be %ort5$ & t ( ! pelvis remov$4 ,9 ei!r case1 put x 9 an e>!nw>e di%1 & br[n x well 9 ! ov51 on bo? sides2 !n complete its cook+1 all b a ?ird4 ,?is done1 set r\nd ! jo9t f\r l>ge1 slic$ onions1 j toss$ 9 butt]1 t !y may acquire "s col\r1 & eight l>ge1 peel$ potatoes cut into r\ndels "o half 94 ?ick4 ,spr9kle ?is g>ni% ) ! grease ( ! jo9t1 & !n complete ! cook+ ( ! leg & its g>ni%4 ,s]ve 9 ! di% 9 :i* ! jo9t has cook$4 #acjh--;,,gigot ,,m>9e ,,en ,,*evreuil ,%ort5 ! end-bone2 remove ! bone ( ! pelvis1 & sk9 ! top ( ! leg1 leav+ ! meat 9 t region q b>e4 ,l>d ) v small /rips ( bacon1 & put ! meat into a m>9ade prep>$ aft] ! mann] describ$ "u ,no4 #agj4 ,! l5g? ( its /ay 9 ! m>9ade %\ld be bas$ ^u ! t5d]ness ( ! meat & atmosph]ic conditions4 ,9 w9t] ! "t av]ages ab\t ?ree or f\r days1 & 9 summ] two days4 ,to ,roa/ ! ,jo9t4--,)draw x f ! m>9ade & dry x ?or\ghly2 set x on a /& 9 ! bak+-tray2 & put x into a v fi]ce ov51 t ! meat may set imm$iately4 ,! object ( ! v fi]ce ov5 is to prev5t ! juices absorb$ f ! m>9ade escap+ 9 /eam & !reby h>d5+ ! meat4 ,t[>ds ! close ( ! op]ation1 rissole ! l>d+ bacon well4 ,set on a long di%2 fix a frill to ! bone1 & s]ve a ,*evreuil sauce sep>ately4 ,*evreuil ,sauce la ,franaise4--,) ! m>9ade ( ! jo9t & a ,mirepoix ) ham1 prep>e a suffici5t quantity ( ,poivrade sauce 7,no4 #di7 to obta9 two-?irds ( a p9t ( x aft] x has be5 /ra9$ ?r\gh a col&]--an op]ation :i* %\ld be effect$ ) ! application ( great pressure to ! aromatics4 ,despumate ?is sauce = ?irty m9utes1 & add1 little by little1 half a w9e-glassful ( excell5t r$ w9e4 ,f9i% ! season+ ) a little cay5ne & a p9* ( p[d]$ sug>1 & once m rub ! :ole ?r\gh tammy or a f9e /ra9]4 #acji--;,,gigot ,a ,,la ,,s\bise ,braise ! leg ( mutton z %[n "u ,no4 #bdg4 ,:5 x is two-?irds done1 transf] x to ano!r ut5sil2 /ra9 ! brais+-liquor ov] x1 & add !reto ?ree lbs4 ( slic$ onions & two-?ird lb4 ( rice4 ,g5tly complete ! cook+ ( ! jo9t1 toge!r ) ! onions & ! rice4 ,?is done3--7#a7 put x on a bak+-tray & glaze x 9 ! ov52 7#b7 quickly rub ! onions & ! rice ?r\gh a f9e sieve or tammy4 ,set ! leg ( mutton on a long di%2 put a frill on ! bone1 & s]ve1 sep>ately1 ! well-heat$ ,s\bise1 f9i%$ ) "o oz4 ( butt]4 ,n4,b4--,?is ,s\bise may be prep>$ sep>ately2 b 9 ?is case x has mu* less flav\r ?an :5 x is made f ! onions & ! rice :i* h cook$ 9 ! brais+-liquor4 ,i !re=e urge ! adoption ( ! recipe z x /&s4 #acaj--;,,cold ,,leg ,,( ,,mutton ,di% x v simply1 l o!r cold l>ge jo9ts ( mutton4 #acaa--;,,cutlets ,mutton & lamb cutlets are sometimes sautd2 b grill+ is ! mo/ suitable me?od ( cook+ !m4 ,:5 ! nature ( _! prep>ation requires t !y %\ld be treat$ l'anglaise1 fry !m 9 cl>ifi$ butt]4 ,all ! g>ni%es1 giv5 "u 8,t\rn$os10 except ^? s]v$ ) sauces1 may be appli$ to cutlets4 ,! latt] also all[ ( a few special g>ni%es1 & ^! ,i give 9 ! foll[+ recipes4 #acab--;,c,,telettes ,a ,,la ,,*ampvallon 7#aj ,cutlets7 ,take "s cutlets f ! region und]ly+ ! %\ld]2 t is to say1 ^? uncov]$ by ! removal ( ?is jo9t4 ,& d n cle> ! bone-ends ( _! meat1 z :5 frills are to be fix$ to !m4 ,season !m ) salt & pepp]1 & br[n !m 9 butt] on bo? sides4 ,?is done1 put !m 9 an e>!nw>e di% ) half lb4 ( slic$ onions1 toss$ 9 butt] )\t col\ration2 moi/5 ) en\gh :ite /ock to almo/ cov] ! cutlets & ! onions2 add ! qu>t] ( a clove ( g>lic1 cru%$1 & a faggot2 boil1 & set 9 ! ov54 ,at ! end ( tw5ty m9utes1 add "o & "o-half lbs4 ( potatoes1 fa%ion$ to ! %ape ( corks1 & cut into ?9 r\ndels2 season1 & complete ! cook+1 ba/+ (t5 ! :ile4 ,:5 ! cutlets are cook$1 ! moi/5+ %\ld be almo/ entirely r$uc$4 #acac--;,c,,telettes ,,laura ,grill ! cutlets1 &1 mean:ile1 prep>e a g>ni% 7! quantity ( :i* %\ld be su* z to all[ two & "o-half oz4 ( x p] cutlet7 ( p>boil$ mac>oni1 cut into half-in* l5g?s1 coh]$ ) cream1 & comb9$1 p] lb41 ) ?ree & "o-half oz4 ( peel$1 press$1 & concass$ tomatoes1 toss$ 9 butt]4 ,or1 :5 :ite truffles are 9 season1 prep>e "s mac>oni ) cream1 z above1 comb9$ ) ! peel+s ( raw1 :ite truffles4 ,cut "s v s(t pig's caul into triangles1 proportionate 9 size to ! cutlets2 spread a little mac>oni on ea* triangle2 on ! latt] set a cutlet2 cov] ! cutlets ) "s m mac>oni1 & enclose ! :ole 9 ! caul4 ,lay ! cutlets on a di%4 ,spr9kle ) f9e rasp+s & melt$ butt]1 & set to grill at ! salam&]1 or 9 a fi]ce ov51 = sev5 or eight m9utes4 ,di% ! cutlets 9 ! =m ( a cr[n1 & surr\nd !m ) a ?read ( cle> half-glaze sauce1 comb9$ ) tomatoes4 #acad--;,c,,telettes ,a ,,la ,,ma9t5on ,fry ! cutlets 9 butt]1 on "o side only4 ,?is done1 put a heap$ tablespoonful ( a ,ma9t5on prep>ation 7,no4 #bbf7 on ea*2 %ape x l a dome1 by means ( ! blade ( a small knife dipp$ 9 tepid wat]1 & put ! cutlets1 "o by "o1 on a tray4 ,! ,ma9t5on prep>ation %\ld be laid on ! cook$ side ( ea* cutlet & spr9kl$ ) f9e rasp+s & melt$ butt]4 ,n[ put ! cutlets 9 a r hot ov5 = sev5 or eight m9utes 9 ord] to3-- 7#a7 ,all[ a grat9 to =m ov] ! surface ( ! g>ni%4 7#b7 ,f9i% ! cook+ ( ! cutlets4 ,di% ! latt] 9 ! =m ( a cr[n1 & s]ve1 sep>ately1 a sauceboat ( meat glaze f9i%$ ) butt]4 #acae--;,c,,telettes ,a ,,la ,,murillo ,fry ! cutlets 9 butt]1 on "o side only2 & g>ni% ! cook$ side1 dome-fa%ion1 ) a f9e ha% ( mu%rooms1 coh]$ ) a little v r$uc$ ,b*amel sauce4 ,set !m on a tray2 spr9kle ) grat$ ,p>mesan & a few drops ( melt$ butt]1 & glaze 9 a fi]ce ov54 ,di% ! cutlets 9 ! =m ( a cr[n2 fix a frill to ea*1 & surr\nd !m ) mild capsicums & tomatoes1 bo? ( :i* %\ld be slic$1 toss$ 9 butt]1 & mix$4 #acaf--;,c,,telettes ,a ,,la ,,prov5,,ale ,= t5 cutlets3--7#a7 ,r$uce "o-half p9t ( ,b*amel sauce to a ?ird1 & add !reto ! ?ird ( a g>lic clove1 cru%$1 & ! yolks ( ?ree eggs2 7#b7 prep>e at ! same "t z ! cutlets1 t5 grill$ mu%rooms2 & t5 /on$1 /uff$ & poa*$ olives1 gird$ by a /rip ( an*ovy fillet4 ,fry ! cutlets 9 butt]1 on "o side only4 ,cov] ! cook$ side ( ea* ) ! prep>ation describ$ above2 set !m on a tray2 spr9kle !m ) a few drops ( melt$ butt]1 & put !m 9 ! ov51 t _! g>ni% may be glaz$ & t _! cook+ may be complet$4 ,di% 9 ! =m ( a circle2 place a grill$ mu%room 7convex side upp]mo/7 9 ! middle ( ea* cutlet1 &1 on ea* mu%room1 a /uff$ olive4 #acaf;a--,c,,telettes ,,de ,,m\ton ,a ,,la ,,re=me ,trim six mutton cutlets2 season !m2 dip !m 9 melt$ butt]1 & roll !m 9 bread-crumbs1 comb9$ ) f9ely-*opp$ ham 9 ! proportion ( a ?ird ( ! weight ( ! bread-crumbs4 ,n[ cook !m g5tly 9 cl>ifi$ butt]4 ,di% !m 9 a circle on a hot di%1 & s5d ! foll[+ sauce to ! table ) !m3-- ,take a small saucepan1 & mix !re9 ?ree tablespoonfuls ( half-glaze sauce1 ! same quantity ( ,poivrade sauce1 & "o c(feespoonful ( r$-currant jelly2 add "o c(feespoonful ( ea* ( ! foll[+ %ort juli5ne g>ni%es to ! sauce2 viz43 h>d-boil$ :ite ( egg2 v r$1 salt$ tongue2 gh]k9s2 mu%rooms1 & truffles4 #acag--;,c,,telettes ,a ,,la ,s,,vign ,h ready a prep>ation ( mu%room & arti*oke-bottom croquettes1 9 ! proportion ( "o heap$ tablespoonful = ea* cutlet4 ,fry ! cutlets 9 butt]1 on "o side only4 ,g>ni% ! fri$ side ( ea*1 dome-fa%ion1 ) ! above prep>ation2 treat !m l'anglaise1 & spr9kle !m ) melt$ butt]4 ,put !m 9 ! ov5 to complete _! cook+1 &1 at ! same "t1 to col\r _! coat+ ( egg & bread-crumbs4 ,di% 9 ! =m ( a cr[n4 #acah--;,c,,telettes ,a ,,la ,,su,,doise ,place ! cutlets on a di%1 & drop !reon "s m9c$ onions & %allots1 bits ( p>sley /alks1 ?yme & bay4 ,spr9kle !m ) ! juice ( a lemon & a few drops ( oil1 & leave !m to m>9ade = ?irty m9utes1 turn+ !m ov] ! :ile1 f "t to "t4 ,?is done1 dry !m2 dip !m 9 melt$ butt]1 spr9kle !m ) bread-crumbs1 & grill !m4 ,di% !m 9 ! =m ( a cr[n1 & g>ni% ! c5tre ( ! di% ) ! foll[+1 :i* may also be s5t sep>ately3 "o-half lb4 ( peel$ & f9ely-slic$ apples1 quickly /ew$ to a pure ) ! ?ird ( a w9eglassful ( :ite w9e4 ,:5 ab\t to s]ve1 add to ?is pure two & "o-half oz4 ( f9ely-grat$ horse-radi%1 or ! latt] grat$ & aft]w>ds f9ely *opp$4 #acai--;,c,,telettes ,,en ,,belle ,,vue ,proce$ aft] "o ( ! recipes giv5 = veal cutlets & gr5ad9s 8en ,belle ,vue40 #acbj--;,c,,telettes ,,en ,,*audfroid ,cut "s v regul> cutlets f a neck ( mutton or lamb1 :i* %\ld h be5 trimm$ z expla9$1 brais$1 & left to cook 9 its brais+-liquor4 ,cle> all grease f ! latt]2 /ra9 x2 r$uce x1 & add to x a br[n *aud-froid sauce 7,no4 #cd74 ,dip ! cutlets 9 ! sauce :5 x is almo/ cold2 set !m on a tray2 deck ! k]nel ( meat 9 ea* ) a f9e slice ( truffle1 & spr9kle ) cold1 melt$ aspic4 ,:5 ! sauce has set well1 pass ! po9t ( a small knife r\nd ! cutlets1 ) ! view ( remov+ ! sup]flu\s sauce2 & ei!r di% !m r\nd a vegetable salad1 coh]$ & m\ld$1 or simply di% !m 9 ! =m ( a circle & place a pyramid ( coh]$1 vegetable salad 9 _! mid/4 #acba--,,noisettes ,,de ,,m\ton ,mutton noisettes1 & especially ^? ( lamb1 may be class$ among ! *oice/ ( entres4 ,!y are cut f ei!r ! fillet or ! neck2 b1 9 ! latt] case1 only ! fir/ six or sev5 ribs are us$4 ,noisettes are grill$ or sautd1 & all ! recipes giv5 = ,t\rn$os 7,nos4 #ajgg to #aaci7 & = cutlets1 may be appli$ to !m4 #acbb--,,m9ion ,,fillets ,! m9ion fillets ( mutton or lamb consi/ ( ! two muscles :i* lie "u ! saddle4 ,_! mode ( prep>ation *anges accord+ to _! size4 ,?us1 if !y are small1 !y are s]v$ :ole1 aft] hav+ be5 trimm$1 sometimes l>d$2 & sautd4 ,if !y are l>ge1 !y are divid$ into two or ?ree p>ts1 cut lat]ally & aslant2 !y are flatt5$1 trimm$ to ! %ape ( ellipses1 season$1 dipp$ 9 melt$ butt]1 spr9kl$ ) f9e bread-crumbs1 & f9ally1 g5tly grill$4 ,m9ion fillets ( beef1 obta9$ f ! n>r[ extremity or head ( ! fillet1 are also us$ occasionally2 & ^! are g5]ally flatt5$1 dipp$ 9 butt] & f9e bread-crumbs1 & grill$4 ,^! fillets are s]v$ *iefly ) vegetable pures or ) macdo9es ( fre% vegetables4 ,! sauces be/ suit$ to !m are ! ,barnaise & ! ,rob]t ,esc(fi]4 #acbc--,,%eep',s ,,tongues ,salt$ or fre% %eep's tongues make an excell5t lun*eon entre4 ,!y are cook$ aft] ! mann] ( ox & calf's tongues1 due all[ance be+ made = ! diff]5ce ( size4 ,! v>i\s g>ni%es giv5 = ox & calf's tongues may also be us$ 9 ?is case4 #acbd--,,%eep',s ,,trott]s ,%eep's trott]s1 z !y rea* u f ! purveyor1 %\ld fir/ be well s+$ ov] spirits ( w9e1 & !n rubb$ ) a clean piece ( l954 ,! little tuft ( hair 9 ! cleft ( ! ho( is next remov$1 ! ho( itself is suppress$1 & ! trott]s are split op5 l5g?wise & bon$4 ,%eep's trott]s are cook$ l calf's feet1 9 ! special c\rt-b\illon or blanc1 giv5 "u ,no4 #afg4 #acbe--;,,frit,t ,,( ,,%eep',s ,,trott]s ,fifte5 m9utes be=e fry+ !m1 put ! %eep's trott]s into a receptacle ) lemon juice1 a few drops ( oil & "s *opp$ p>sley2 keep+ ! quantity ( ^! +r$i5ts 9 proportion to ! numb] ( trott]s4 ,be c>eful to toss ! latt] f "t to "t 9 ! m>9ade4 ,a few mom5ts be=e s]v+1 dip ! half-trott]s into batt] 7,no4 #bcb7 & plunge !m into an abundant & hot fry+-m$ium4 ,dra9 !m :5 ! batt] is nicely dry & gold52 & di% on a napk9 ) a bord] ( v gre5 fri$ p>sley4 ,s]ve a tomato sauce sep>ately4 #acbf--,,pi$s ,,de ,,m\ton ,,p\lette ,= ?is di% ! trott]s %\ld1 z f> z possible1 be fre%ly cook$4 ,= tw5ty trott]s prep>e two-?irds ( a p9t ( p\lette sauce2 add ! trott]s !reto1 well dra9$2 toss !m 9 ! sauce1 & di% !m 9 a timbale ) a spr9kl+ ( *opp$ p>sley4 #acbg--,,pi$s ,,de ,,m\ton ,,r\5naise ,in/ead ( cook+ ! %eep's trott]s 9 a blanc1 braise !m2 add a little ,madeira to _! brais+-liquor1 & cook !m ?or\ghly4 ,prep>e a =cemeat1 consi/+ ( "o & "o-half lbs4 ( v f9e sausage-meat2 ?ree oz4 ( *opp$ onions1 cook$ 9 butt] )\t col\ration1 & a l>ge p9* ( p>sley4 ,:5 ! trott]s are cook$1 transf] !m to a di%2 almo/ entirely r$uce _! brais+-liquor2 add to ?is two liqueur-glassfuls ( burnt br&y1 = ea* t5 trott]s1 & add ?is r$uc$ brais+-liquor to ! =cemeat4 ,cut t5 rectangles six in*es long by f\r in*es wide out ( pig's caul4 ,spread a tablespoonful ( =cemeat ov] ea*2 set two trott]s on ! =cemeat ( ea* rectangle2 cov] up ) =cemeat1 & draw ! ends ( ! caul toge!r 9 su*wise z to enclose ! :ole4 ,spr9kle ) bread-crumbs & melt$ butt]2 grill g5tly1 & s]ve4 #acbh--,,pi$s ,,de ,,m\ton ,,tyroli5ne ,cook a fair-siz$ *opp$ onion 9 butt]1 toge!r ) ?ree peel$1 press$1 & r\ghly-*opp$ tomatoes4 ,season ) salt & pepp]2 add a p9* ( *opp$ p>sley1 a little cru%$ g>lic1 "o-six? ( a p9t ( ,poivrade sauce1 & tw5ty fre%ly-cook$ & well-dra9$ %eep's trott]s4 ,simm] = t5 m9utes & di% 9 a timbale4 #acbi--,,mutton ,,kidneys ,mutton kidneys are ei!r grill$ or sautd4 ,:5 !y are to be grill$1 fir/ remove ! f9e sk9 envelop+ !m1 cut !m 9 halves1 )\t completely sev]+ !m on _! concave side1 & impale !m on a small skew]1 ) ! view ( keep+ !m op5 dur+ ! grill+ op]ation4 ,be=e grill+ !y may or may n be dipp$ 9 melt$ butt] & roll$ 9 bread-crumb4 ,:5 !y are to be sautd1 cle> ! kidneys1 z be=e1 ( ! ?9 sk9 :i* envelops !m2 cut !m into halves1 & !n into slices "o-qu>t] 94 ?ick4 ,kidneys1 ( :at k9d soev]1 %\ld be cook$ v quickly1 o!rwise !y h>d54 ,aft] hav+ season$ !m1 put !m into v hot butt]1 & toss !m ov] a fi]ce fire 9 ord] to /iff5 !m4 ,?is done1 dra9 !m2 & let !m /& = a few m9utes1 t !y may exude ! blood !y conta91 :i* sometimes has a di/9ct ammoniacal smell4 ,mean:ile1 swill ! ut5sil 9 :i* !y h be5 sautd1 & f9i% ! sauce1 to :i* !y are add$ :5 di%+ up4 ,nev] let ! kidneys boil 9 ! sauce1 = !y w\ld imm$iately h>d54 #accj--,,rognons ,,saut,s ,,b]cy ,slice1 season1 & quickly toss ! mutton kidneys 9 butt]1 & dra9 !m4 ,= six kidneys put "o tablespoonful ( f9ely-*opp$ %allots into ! saucepan1 & j heat x4 ,moi/5 ) "o-six? ( a p9t ( :ite w9e2 r$uce to half2 add two tablespoonfuls ( melt$ meat glaze1 & a few drops ( lemon-juice1 & put ! kidneys 9 ?is sauce4 ,add two & "o-half oz4 ( butt]1 cut into small pieces2 melt ?is on ! corn] ( ! /ove1 toss+ & roll+ ! pan ! :ile2 di% 9 a timbale1 & spr9kle a p9* ( *opp$ p>sley ov] ! kidneys4 #acca--,,rognons ,,saut,s ,,bordelaise ,fry ! mutton kidneys1 & dra9 !m z above4 ,put into ! saucepan "o-?ird ( a p9t ( ,bordelaise sauce comb9$ ) poa*$ dice ( m>r[1 a p9* ( *opp$ p>sley1 & ?ree oz4 ( slic$ cpes1 toss$ 9 butt] & oil & well dra9$4 ,return ! kidneys to ! saucepan2 toss !m 9 ! sauce1 & di% 9 a timbale4 #accb--,,rognons ,,saut,s ,,c>valho ,fry ! sk9n$1 halv$ & season$ mutton kidneys 9 butt]1 & di% !m1 ea* on a small croton ( bread-crumb1 cut to ! %ape ( a cock's comb & fri$ 9 butt]4 ,on ea* half-kidney1 set a small cook$ mu%room & a slice ( truffle4 ,swill ! saucepan ) ,madeira2 add a little half-glaze2 put 9 a small quantity ( butt]1 away f ! fire1 & p\r ?is sauce ov] ! kidneys4 #accc--,,rognons ,,saut,s ,,au ,,*ampagne ,remove ! out] sk9 f ! mutton kidneys2 cut !m 9 two l5g?wise2 season !m2 fry !m quickly 9 butt]1 & di% 9 a timbale4 ,swill ! saucepan ) "o-half p9t ( *ampagne p] six kidneys2 r$uce almo/ entirely2 add two tablespoonfuls ( melt$ meat glaze2 add a small quantity ( butt]1 & p\r ?is sauce ov] ! kidneys4 ,n4,b4--,! prep>ation ( kidneys sautd ) w9e always foll[s ! same pr9ciple2 t is to say1 ! saucepan 9 :i* ! kidneys h cook$ is always swill$ ) a quantity ( w9e1 9 proportion to ! numb] ( kidneys2 a proportionate am\nt ( meat glaze is !n add$1 & aft] ! sauce has be5 slightly butt]$1 ! kidneys are toss$ 9 x4 #accd--,,rognons ,,saut,s ,,hongroise ,remove ! out] sk9 f ! mutton kidneys2 cut !m into halves2 slice & season !m2 fry !m 9 butt]1 & dra9 !m4 ,9 ! saucepan t has s]v$ 9 ! cook+ ( ! kidneys1 fry a *opp$ onion ) butt]1 & add !reto a p9* ( paprika4 ,moi/5 ) a tablespoonful ( cream1 & r$uce2 add "o-six? ( a p9t ( vel\t1 boil = a mom5t1 & rub ?r\gh tammy4 ,heat ?is sauce2 put ! kidneys into x1 toss !m = a m9ute1 s z to heat )\t boil+ !m1 & di% 9 a timbale4 #acce--,,rognons ,,saut,s ,,*asseur ,quickly fry ! slic$ mutton kidneys 9 butt] & dra9 !m4 ,swill ! saucepan ) :ite w9e & almo/ entirely r$uce2 add "o-?ird ( a p9t ( ,*ausseur sauce = ea* six kidneys2 put ! kidneys 9 ?is sauce1 toss !m = an in/ant2 di% !m 9 a timbale1 & spr9kle ) a p9* ( *opp$ p>sley4 #accf--,,rognons ,,saut,s ,a ,l',,indi5ne ,= six mutton kidneys3 fry a *opp$ onion 9 butt] & add a l>ge p9* ( curry !reto4 ,moi/5 ) "o-six? p9t ( vel\t2 cook = a few m9utes1 & rub ?r\gh tammy4 ,cle> ! kidneys ( _! out] sk92 slice & season !m1 & fry !m quickly 9 butt]4 ,put !m into ! sauce2 di% !m 9 a timbale1 & s]ve "s rice 8 l',indi5ne0 sep>ately4 #accg--,,rognons ,,saut,s ,,turbigo ,cle> ! mutton kidneys ( _! out] sk9 & cut !m 9 halves2 season !m2 fry !m quickly 9 butt]1 & di% !m 9 a circle 9 a timbale4 ,9 _! mid/ set a g>ni% ( small1 cook$ mu%rooms1 & grill$ *ipolata sausages2 & p\r !reon a highly-season$1 tomatd half-glaze sauce4 #acch--;,,cro,,te ,,aux ,,rognons ,cut "s cru/s two & "o-half 94 9 diamet] & "o & "o-?ird 94 ?ick1 f a t9-loaf1 & all[ "o = ea* p]son4 ,remove ! crumb f _! inside1 leav+ only a slight ?ickness at ! bottom2 butt] !m1 & dry !m 9 ! ov54 ,g>ni% ^! cru/s ) mutton kidneys sautd ) mu%rooms1 & comb9$ ) small1 ord9>y =cemeat qu5elles1 & slices ( truffle4 ,di% on a napk91 & s]ve v hot4 #acci--,,turban ,,de ,,rognons ,a ,,la ,,pi,,montaise ,g>ni% a bord] or a ,sav>9-m\ld ) 8rizotto la ,pimontaise10 press ! latt] lightly into ! ut5sil1 & keep ! m\ld hot4 ,cle> ! mutton kidneys ( _! out] sk92 cut !m into halves2 season !m1 & fry !m quickly 9 butt]4 ,turn out on a r\nd di%1 set ! half-kidneys 9 a circle on ! 8,turban10 alt]nat+ !m ) f9e slices ( truffle1 & p\r a tomatd half-glaze sauce1 flav\r$ ) truffle ess5ce1 9 ! middle4 #acdj--,,rognons ,a ,,la ,,bro*ette ,cut ! mutton kidneys into halves1 z expla9$1 )\t divid+ !m2 impale !m two or f\r at a "t1 on a skew]2 season !m1 & grill !m 9 a some:at fi]ce ov54 ,set !m1 ) ! skew]s )drawn1 ^u a hot di%1 & put into ! cavity ( ea* a piece ( s(t5$1 ,matre-d'htel butt]1 ! size ( a hazel nut4 #acda--,,rognons ,,bro*ette ,a ,l',,espagnole ,prep>e ! mutton kidneys z above4 ,grill ! same quantity ( small1 press$ & season$ half-tomatoes4 ,g>ni% ^! tomatoes ) a piece1 ! size ( a walnut1 ( ,matre-d'htel butt]1 comb9$ ) two-?irds oz4 ( *opp$ capsicum p] ?ree oz4 ( butt]4 ,di% ^! tomatoes 9 a circle2 set a kidney on ea*1 & surr\nd ) a bord] consi/+ ( r+s ( onion1 season$1 dr$g$ & crisply fri$ 9 oil4 #acdb--,,rognons ,,bro*ette ,,au ,,v]t ,,pr ,prep>e ! mutton kidneys exactly z expla9$ "u ! fir/ ( ?is k9d ( recipes1 & surr\nd !m ) small heaps ( /raw potatoes & bun*es ( v gre5 p>sley4 #acdc--;,,bro*ettes ,,de ,,rognons ,remove ! out] sk9 f ! mutton kidneys1 & cut !m into r\ndels "o-?ird 94 ?ick4 ,season ^! r\ndels & /iff5 !m 9 butt] ov] a v fi]ce fire4 ,impale !m on skew]s1 alt]nat+ !m ) squ>es ( blan*$ lean bacon & slices ( sautd mu%rooms4 ,spr9kle ) melt$ butt] & rasp+s1 & grill4 ,^! bro*ettes are g5]ally s]v$ z !y /&4 ,v>i\s ,prep>ations ( ,mutton4 #acdd--;,,cass\let 7#a7 ,set "o qu>t ( h>icot beans to cook ) two qu>ts ( wat]1 "o-?ird oz4 ( salt1 "o c>rot1 "o onion /uck ) a clove1 "o faggot1 six g>lic cloves1 & two-?irds lb4 ( fre% pork r9d1 blan*$ & /rung toge!r4 ,boil2 skim2 cov]1 & cook g5tly = "o h\r4 ,at ! end ( ?is "t1 add two-?irds lb4 ( brea/ ( pork1 & a sausage ) g>lic1 ( ! same weight z ! pork4 ,salt ! beans v mod]ately1 all[+ = ! r$uction :i* !y h ultimately to und]go4 ,complete ! cook+ ( ! :ole g5tly4 7#b7 ,fry g5tly 9 l>d "o lb4 ( %\ld]1 & ! same weight ( brea/1 ( mutton2 bo? cut into pieces "o & "o-half oz4 9 weight4 ,?is done1 dra9 away half ! grease2 add two *opp$ onions & two cru%$ cloves ( g>lic1 & fry aga9 until ! onions h acquir$ a slight col\r4 ,n[ p\r 9 "o-six? p9t ( good tomato pure2 moi/5 ! meat1 en\gh to cov]1 ) ! cook+-liquor ( h>icot beans1 & cook g5tly 9 ! ov5 = "o & "o-half h\rs at lea/4 7#c7 ,g>ni% ! bottom & sides ( "s cocottes or deep di%es ) bacon r9d2 fill ^! ) alt]nate lay]s ( ! pieces ( mutton1 ! beans1 ! bacon cut into dice1 & ! sausage cut into r\ndels4 ,spr9kle ! surface ) rasp+s1 & set ! grat9 to =m 9 a mod]ate ov5 = "o h\r2 tak+ c>e to ba/e f "t to "t ) "s res]v$ h>icot-beans cook+-liquor4 #acde--;,,currie ,a ,l',,indi5ne ,cut two lbs4 ( lean mutton into cubes ( "o & "o-?ird 94 side1 & fry ^! 9 ?ree oz4 ( l>d1 ) "o *opp$ onion1 salt1 & a p9* ( p[d]$ curry4 ,:5 ! meat is frizzl$ & ! onions beg9 to col\r1 spr9kle ) "o & "o-?ird oz4 ( fl\r2 cook ! latt] a :ile2 moi/5 ) "o & "o-?ird p9ts ( wat] or /ock2 boil1 /irr+ ! :ile1 s z to dissolve ! r\x1 & !n cook g5tly 9 ! ov5 = "o & "o-half h\rs4 ,:5 ab\t to s]ve1 cle> ( all grease & di% 9 a timbale4 ,s5d a timbale ( rice l',indi5ne sep>ately4 #acdf--;,,daube ,a ,l',,avignonnaise ,bone a m$ium-siz$ leg ( mutton1 & cut ! meat into squ>es1 ?ree oz4 9 weight4 ,l>d ea* squ>e ) a l>ge1 season$ /rip ( bacon1 ins]t$ ) ! gra9 ( ! meat4 ,put ! pieces into a daubire ) a slic$ half-c>rot & onion1 ?ree cloves ( g>lic1 a little ?yme1 bay1 & p>sley /alks4 ,moi/5 ) "o & "o-?ird p9ts ( good1 r$ w9e & f\r tablespoonfuls ( oil1 & m>9ade 9 ! cool = two h\rs4 ,prep>e3--7#a7 ,?ree *opp$ onions mix$ ) two cru%$ g>lic cloves2 7#b7 "o-half lb4 ( lean bacon1 cut into dice & blan*$2 7#c7 "o-half lb4 ( fre%1 bacon r9d1 blan*$ & cut into squ>es ( "o 94 side2 7#d7 a l>ge bun* ( p>sley1 conta9+ a small piece ( dry1 orange peel4 ,g>ni% ! bottom & sides ( a daubire ) ?9 slices ( bacon2 set ! pieces ( mutton 9 lay]s inside1 & alt]nate !m ) lay]s ( onion1 bacon & bacon r9d2 spr9kle a p9* ( p[d]$ ?yme & bay on ea* lay] ( meat4 ,put ! faggot 9 ! middle4 ,moi/5 ) ! m>9ade1 /ra9$ ?r\gh a sieve1 & "o-fif? p9t ( br[n /ock2 cov] ) slices ( bacon2 close ! daubire1 & seal d[n ! lid by means ( a ?read ( s(t pa/e1 9 ord] t ! /eam may be conc5trat$ inside4 ,boil on ! side ( ! /ove2 put ! daubire 9 an ov5 ( regul> heat 7a bak]'s ov5 if possible7 t ! cook+ process may be g5tle & /eady1 & cook = five h\rs4 ,:5 ab\t to s]ve1 uncov] ! daubire2 remove ! ov]ly+ slices ( bacon2 cle> ( grease2 remove ! faggot1 & di% ! daubire on a napk94 ,n4,b4--,accord+ to ! h\sehold me?od1 ! 8,daube0 is s]v$ 9 ! daubire itself2 b1 subject to ! dem&s ( ! s]vice & 9 ord] t ! prep>ation may keep its bucolic "*1 x may be s]v$ 9 small e>!nw>e ut5sils4 #acdg--;,,daube ,,froide ,cold ,daube con/itutes an excell5t lun*eon di%4 ,all t is ne$$ is to put :at is left into a small daubire1 :]e1 z a result ( ! b9d+ prop]ties ( ! pork r9ds1 x w set 9 a mass4 ,:5 ab\t to s]ve1 turn out on a r\nd di%2 surr\nd ) v light1 *opp$ jelly2 & c>ve into v ?9 slices4 #acdh--,,m9c,s ,,et ,,ha*is ,an unalt]able pr9ciple gov]ns ! prep>ation ( m9cs & ha%es1 :i* is t ! meats con/itut+ ^! di%es %\ld nev] boil if x be desir$ t !y be n h>d4 ,!y %\ld1 !re=e1 only be heat$ 9 _! accompany+ g>ni% or sauce1 & 9 ! case ( m9cs1 cut z f9ely z possible4 ,= ! v>i\s recipes "u ?is head1 see ! ,*apt] on ,beef4 7,nos4 #aage1 #aagh & #aagi47 #acdi--;,,h>icot ,,de ,,m\ton ,heat ?ree oz4 ( l>d 9 a sautpan4 ,put !re9 "o-half lb4 ( lean bacon1 cut into dice & blan*$1 & tw5ty small onions4 ,:5 ! bacon is frizzl$ & ! onions h acquir$ a good col\r1 dra9 bo? on a di%4 ,9 ! same fat1 fry ?ree lbs4 ( brea/1 neck & %\ld] ( mutton1 all ?ree be+ cut into pieces weigh+ ab\t ?ree oz4 ,keep ! meat 9 ! fat until ea* piece ( x has acquir$ a frizzl$ coat4 ,dra9 away half ( ! grease2 add ?ree cru%$ cloves ( g>lic2 du/ ) two tablespoonfuls ( fl\r1 & cook ! latt]1 /irr+ ! :ile4 ,moi/5 ) "o qu>t ( wat]2 season ) "o-?ird oz4 ( salt & a p9* ( pepp]2 boil & /ir2 add a faggot1 & cook 9 ! ov5 = ?irty m9utes4 ,?is done1 transf] ! pieces to ano!r saucepan2 add ! bacon & ! onions & a qu>t ( half-cook$ h>icot beans2 /ra9 ! sauce ov] ! :ole1 & complete ! cook+ 9 ! ov5 = "o h\r4 ,di% 9 a timbale or 9 small cocottes4 #acej--;,,iri% ,,/ew ,cut two lbs4 ( bon$ brea/ & %\ld] ( mutton into pieces1 z above4 ,slice two lbs4 ( potatoes & *op f\r m$ium-siz$ onions4 ,take a saucepan j l>ge en\gh to hold ^! +r$i5ts & ! moi/5+2 l9e ! bottom ( ! ut5sil ) a lay] ( ! pieces ( meat1 & season ! latt] ) salt & pepp]4 ,^u ! meat spread a litt] ( slic$ potatoes & *opp$ onions2 repeat ! op]ation1 aga9 & aga91 until all ! +r$i5ts are us$ up1 & rememb] to place a faggot 9 ! middle4 ,moi/5 ) "o & "o-?ird p9t ( wat]1 & cook g5tly 9 ! ov5 = "o & "o-half h\rs4 ,! potatoes 9 ?is prep>ation answ] ! d\ble purpose ( g>ni% & leason4 ,di% 9 a timbale & s]ve boil+4 #acea--,,m\ssaka 7#a7 ,cut six f9e egg-plants into halves1 l5g?wise2 cisel ! pulp some:at deeply ) ! po9t ( a small knife1 & fry !m until _! pulp may be easily remov$4 ,d ?is ) a spoon1 & put ! pulp aside ) ! sk9s ( ! egg-plants4 7#b7 ,peel two fair-siz$ egg-plants2 cut !m into r\ndels "o-?ird 94 ?ick2 season !m1 dr$ge !m2 fry !m 9 oil1 & put !m aside4 7#c7 ,*op up ! pulp )drawn f ! egg-plants1 & put x into a bas9 ) "o & "o-half lbs4 ( v lean1 cook$ mutton1 *opp$ or cut into v small dice2 two tablespoonfuls ( v f9ely-*opp$ onion1 fri$ 9 butt]2 a p9* ( p>sley2 a piece ( cru%$ g>lic z l>ge z a pea2 ?ree oz4 ( r\ghly-*opp$ raw mu%rooms1 fri$ 9 butt]2 two eggs2 two tablespoonfuls ( cold ,espagnole sauce2 "o tablespoonful ( tomato pure2 a p9* ( salt1 & ano!r ( pepp]4 ,mix ! :ole well4 7#d7 ,butt] a l[-bord]$ qu>t ,*>lotte m\ld2 l9e x all ov] ) ! egg-plant sk9s1 & lay ^! black side upp]mo/4 ,g>ni% ! bottom ( ! m\ld ) a lay] ( m9cemeat1 "o 94 ?ick2 on ?is lay] place a few fri$ r\ndels ( egg-plant1 & cont9ue ?us ) alt]nate lay]s ( m9ce & egg-plant4 ,cov] ! la/ lay] ( m9ce-meat ) ! rema9s ( ! egg-plant sk9s1 & cook 9 a ba9-m>ie = "o h\r4 ,:5 tak+ ! m\ld out ( ! ov51 let x /& = five m9utes 9 ord] t ! +r$i5ts may settle2 turn out on a r\nd di%1 & bespr9kle ! surface ( ! ,m\ssaka ) *opp$ p>sley4 #aceb--,,mutton ,,pudd+ ,foll[ ! directions giv5 "u beef/eak pudd+ 7,no4 #aagj7 exactly4 ,! prep>ation is j ! same1 b = ! sub/itution ( mutton = ! beef4 #acec--,,nav>9 ,,pr9tani] ,heat f\r oz4 ( cl>ifi$ fat 9 a sautpan1 & put into x f\r lbs4 ( brea/1 neck & %\ld] ( mutton2 all ?ree cut into pieces weigh+ two & "o-half oz4 ,fry ov] a v brisk fire2 season ) "o-?ird oz4 ( salt1 a p9* ( gr\nd pepp]1 & ano!r ( sug>4 ,! sug> settles sl[ly on ! bottom ( ! sautpan1 :]e x turns to c>amel2 x is !n dissolv$ by ! moi/5+1 & ?us gives ! sauce ! requir$ col\r4 ,:5 ! meat is well fri$1 remove almo/ all ! fat2 spr9kle ) "o & "o-half oz4 ( fl\r2 cook ! latt] = a few m9utes1 & moi/5 ) "o & "o-half qu>ts ( wat] or /ock4 ,boil1 /irr+ ! :ile1 & add two-?irds lb4 ( fre% concass$ tomatoes or "o-fif? p9t ( tomato pure2 "o cru%$ clove ( g>lic1 & a l>ge faggot4 ,cov] & cook 9 ! ov5 = "o h\r4 ,?is done1 transf] ! pieces ( mutton1 "o by "o1 to ano!r saucepan ) tw5ty small1 new onions2 tw5ty pieces ( new trimm$ c>rots2 tw5ty pieces ( new turnips1 cut to ! %ape ( long olives & toss$ ) butt] 9 a fry+-pan2 tw5ty small1 new potatoes1 cut into two1 & trimm$1 or :ole2 "o-six? p9t ( fre% peas1 & an equal quantity ( raw ,fr5* beans1 cut into loz5ges4 ,/ra9 ! sauce ov] ! :ole2 set to boil1 & cont9ue cook+ sl[ly 9 ! ov5 = "o h\r2 tak+ c>e f "t to "t to ba/e ! ov]ly+ vegetables ) sauce4 ,di% 9 a timbale & s]ve v hot4 ,n4,b4--,:5 put into ! sauce1 ! vegetables cook mu* less quickly ?an 9 boil+ wat]4 ,9 ! ,nav>91 moreov]1 !y are cook$ by means ( gradual p5etration2 ?us1 by slack5+ ! cook+ spe$ ( ! ,nav>91 !y are cook$ to ! requir$ ext5t4 #aced--,,pilaw ,,de ,,m\ton ,a ,,la ,,turque ,mutton ,pilaff is1 9 fact1 no?+ b a ,nav>9 9 :i* ! tomatoes dom9ate ! o!r +r$i5ts2 x is flav\r$ ) g+] or saffron1 accord+ to circum/ances1 & ! usual vegetables are replac$ by rice4 ,prep>$ 9 ?is way1 x does n l5d itself v well to ! exig5cies ( a re/aurant s]vice4 ,m (t51 !re=e1 x is treat$ l curri$ mutton2 b1 in/ead ( s]v+ x ) rice l',indi5ne1 x is di%$ 9 ! mid/ ( a pilaff-rice bord]4 ,sometimes1 too1 ! rice is s]v$ sep>ately1 aft] ! mann] ( a curry di%4 ,,h\se ,,lamb4 #acee--;,,b>on 7,,or ,,pair ,,( ,,h9d-,,qu>t]s7 ,,( ,,lamb #acef--;,,d\ble 7,,or ,,pair ,,( ,,legs7 ,,( ,,lamb #aceg--,,qu>t] ,,( ,,lamb #aceh--;,,fillet ,,( ,,lamb #acei--,,saddle ,,& ,,neck ,,( ,,lamb ,l>ge jo9ts ( lamb = ,relevs are cut l ^? ( mutton4 ,"o jo9t1 h[ev]1 %\ld be add$1 :i* is 8,! ,haun*02 & ?is consi/s ( "o leg & half ! lo9 atta*$4 ,l>ge jo9ts ( h\se lamb %\ld be pol$ or roa/$4 ,_! mo/ suitable adjunct is ei!r _! own /ock1 or a ?ick5$1 highly season$ & cle> gravy4 ,h\se ,lamb ,relevs are *iefly g>ni%$ ) e>ly-season or new vegetables2 b all ! g>ni%es giv5 "u ,mutton ,relevs may also be s]v$ ) !m1 provid$ ! diff]5ce 9 size be tak5 into acc\nt4 ,9 addition to ^! g>ni%es1 saddle ( lamb admits ( all ! prep>ations giv5 "u saddle ( veal 7,nos4 #aaha to #aaia74 #acfj--,,selle ,d',,agneau ,,de ,,lait ,,d\>d ,,vii4 ,completely bone ! saddle f und]nea?1 9 su*wise z to leave ! sk9 intact2 season x inside1 & place 9 ! middle a f9e foie gras1 /udd$ ) truffles & m>9ad$ 9 ,m>sala4 ,recon/ruct ! saddle1 & wrap x tightly 9 a piece ( musl92 put x 9 a saucepan j l>ge en\gh to hold x1 on a litt] ( pieces ( bacon r9d1 cle>$ ( all fat & blan*$4 ,moi/51 en\gh to cov]1 ) ! brais+-liquor ( a cu%ion ( veal2 add !reto ! ,m>sala us$ 9 m>9ad+ ! foie gras1 & poa* = ab\t =ty-five m9utes4 ,be=e )draw+ ! saddle1 make sure t ! foie gras is suffici5tly cook$4 ,remove ! musl91 & put ! saddle 9 an oval t]r9e pt j l>ge en\gh to hold x4 ,/ra9 ! cook+-liquor ov] x1 )\t cle>+ ! =m] ( grease1 & set x to cool4 ,:5 ! saddle is q cold1 c>efully cle> away ! grease t lies ^u x1 fir/ by means ( a spoon & !n by means ( boil+ wat]4 ,s]ve x v cold1 9 ! t]r9e z x /&s4 #acfa--;,,c>r ,d',,agneau ,,beaucaire ,hav+ trimm$ ! neck ( lamb1 z expla9$1 br[n x 9 butt]2 surr\nd x ) eight small1 ,prov5ce half-arti*okes1 & cook g5tly 9 ! ov54 ,! arti*okes 9 "q h no *okes & are v t5d]4 ,mean:ile1 peel1 press1 concass & season f\r or five tomatoes1 & fry !m 9 butt]4 ,:5 !y are ready1 add a l>ge p9* ( *opp$ t>ragon to !m4 ,di% ! tomatoes2 set ! neck ^u !m1 & surr\nd x ) ! /ew$ half-arti*okes4 #acfb--;,,c>r ,d',,agneau ,,en ,,cocotte ,a ,,la ,,bonne ,,femme ,fry a %ort5$ & well-trimm$ neck ( lamb1 9 butt]4 ,?is done1 transf] x to an oval cocotte ) t5 small onions br[n$ 9 butt]1 & two m$ium-siz$ potatoes1 cut into l>ge dice1 %ap$ l g>lic cloves1 & blan*$4 ,spr9kle ! :ole ) melt$ butt] & cook g5tly 9 ! ov54 ,s]ve ! prep>ation z x /&s1 9 ! cocotte1 plac+ ! latt] on a fold$ napk94 #acfc--;,,c>r ,d',,agneau ,a ,,la ,,b\lang,,re ,fry ! neck ( lamb ) butt]1 9 an e>!nw>e di%1 & surr\nd x ) slic$ onions1 toss$ 9 butt]1 & slic$ potatoes2 bo? ( :i* vegetables %\ld be 9 quantities 9 proportion to ! size ( ! piece ( meat4 ,! 8 la ,b\langre0 proc$ure is always ! same1 & 0 expla9$ "u ,no4 #acjg1 b all[ances %\ld always be made = ! p>ticul> size & t5d]ness ( ! piece4 #acfd--;,,c>r ,d',,agneau ,,grill ,hav+ %ort5$ & well trimm$ ! neck1 season x2 spr9kle x ) melt$ butt]1 & grill x g5tly4 ,:5 x is almo/ cook$1 spr9kle x aga9 ) melt$ butt] & bread-crumbs1 & let x acquire a gold5 col\r :ile completely cook+ x4 ,s]ve v hot ) m9t sauce & a suitable g>ni%4 #acfe--;,,c>r ,d',,agneau ,,mireille ,prep>e "s ,anna potatoes 7,no4 #bbjc7 9 an oval e>!nw>e di%1 & add a ?ird ( ! quantity ( potatoes ( raw1 m9c$ arti*oke-bottoms4 ,:5 ! potatoes are ?ree-p>ts cook$1 /iff5 ! neck 9 butt]2 place x on ! potatoes1 & complete ! cook+ ( ! two1 ba/+ (t5 ! :ile ) melt$ butt]4 ,s5d ! prep>ation to ! table on ! di% t has s]v$ 9 ! cook+ process4 #acff--;,,c>r ,d',,agneau ,,pr9tani] ,prep>e ! foll[+ g>ni%3 eight small onions1 half-cook$ 9 butt]2 t5 c>rots ( ! size & %ape ( g>lic cloves1 cook$ 9 consomm & glaz$2 & t5 turnips ( ! same %ape & size1 simil>ly treat$4 ,put ^! vegetables into a cocotte ) ?ree tablespoonfuls ( fre% peas2 ! same quantity ( raw1 ,fr5* beans1 cut into loz5ge =m2 two or ?ree tablespoonfuls ( good & v cle> /ock1 & complete ! cook+ ( ! :ole4 ,mean:ile1 pole ! neck ( lamb1 :i* %\ld h be5 %ort5$ & trimm$ 9 ! usual way4 ,di% ! neck ( lamb & s]ve ! vegetables 9 ! cocotte4 #acfg--;,,c>r ,d',,agneau ,,s\bise ,hav+ %ort5$ & trimm$ ! neck ( lamb1 /iff5 x 9 butt]2 surr\nd x ) "o-half lb4 ( f9ely-m9c$ & well-blan*$ onions1 & complete ! cook+ ( bo? by /ew+4 ,?is done1 transf] ! neck to a di% & keep x hot4 ,add "o-qu>t] p9t ( boil+ ,b*amel sauce to ! onions1 & rub !m quickly ?r\gh tammy or a f9e sieve4 ,heat ?is ,s\bise2 f9i% x ) "o & "o-half oz4 ( butt]1 & p\r x ov] ! neck4 ,bord] ! di% ) a ?read ( r light meat glaze1 & s]ve4 #acfh--;,,c>r ,d',,agneau ,a ,,la ,,toscane ,%ort5 ! neck ( lamb2 suppress ! c>tilag9\s portions & /iff5 x 9 butt]4 ,g>ni% ! bottom ( an oval e>!nw>e di%1 ( ! same size z ! neck1 ) a lay] ( ,anna potatoes 7,no4 #bbjc74 ,set ! neck on ?is lay]1 & cov] x ov] ) a second lay] ( ! same potato prep>ation4 ,spr9kle ) grat$ ,p>mesan2 cook 9 ! ov5 z = ,anna potatoes1 & take c>e t ! bottom be s well set z to prev5t any ( ! juices ( ! jo9t f exud+ & deposit+ on x4 ,s]ve ! di% z x /&s4 #acfi--,,leg ,,& ,,%\ld] ,,( ,,lamb ,all ! recipes giv5 "u ,haun* & ,d\ble 7pair ( legs71 may be appli$ to ! legs & %\ld]s ( h\se lamb4 ,! %\ld]s are (t5 grill$1 ! op]ation be+ effect$ ov] a mod]ate fire aft] ! jo9ts h be5 incis$ lattice-fa%ion1 & ! same applies to ! brea/4 ,! 8 la ,b\langre0 treatm5t 7,no4 #acjg7 admirably suits ! legs & %\ld]s ( h\se lamb4 #acgj--;,,cutlets ,accord+ to cu/om1 lamb cutlets are usually s]v$ l 8,noisettes10 i4e41 two are all[$ = ea* p]son4 ,z a rule1 :5 !y are to be grill$1 !y are previ\sly dipp$ 9 melt$ butt] & spr9kl$ ) f9e bread-crumbs4 ,:5 !y are to be sautd !y are treat$ l'anglaise 7egg & bread-crumbs7 except :51 subject to _! mode ( prep>ation1 !y h to be s]v$ pla9 or /uff$4 #acga--;,c,,telettes ,d',,agneau ,,de ,,lait ,a ,,la ,,buloz ,prep>e3--7#a7 a rizotto 7,no4 #bbch7 ) truffles1 9 proportion to ! numb] ( cutlets2 7#b7 "s v r$uc$ ,b*amel sauce1 comb9$ ) "o-half oz4 ( grat$ ,p>mesan p] "o-fif? p9t ( ! sauce1 & all[+ "o small tablespoonful ( x = ea* cutlet4 ,half-grill ! cutlets2 dry !m1 & cov] !m1 on bo? sides1 ) ! r$uc$ sauce4 ,z soon z ! cutlets h receiv$ _! coat ( sauce1 dip !m1 "o by "o1 into beat5 egg 7anglaise72 roll !m 9 v f9e bread-crumbs mix$ ) grat$ ,p>mesan4 ,?or\ghly press ?is coat+ ( bread-crumbs ) ! flat ( a knife1 t x may adh]e well to ! egg & produce a cru/ at ! close ( ! op]ation4 ,?is done1 set ! cutlets 9 a sautpan ( v hot1 cl>ifi$ butt]1 & br[n !m on bo? sides4 ,di% ! rizotto 9 a v ev5 lay]2 set ! cutlets 9 a circle on ! rice1 & fix a frill to ! bone ( ea*4 #acgb--;,c,,telettes ,d',,agneau ,,de ,,lait ,,m>,,*ale ,treat ! cutlets l'anglaise1 & cook !m 9 cl>ifi$ butt]4 ,di% !m 9 a circle1 ) a f9e slice ( truffle ^u ea*2 &1 9 _! mid/1 set a nice heap ( asp>agus-heads coh]$ ) butt]4 #acgc--;,c,,telettes ,d',,agneau ,,de ,,lait ,,milanaise ,treat ! cutlets l'anglaise1 b add to ! bread-crumbs ! qu>t] ( _! weight ( grat$ ,p>mesan4 ,cook ! cutlets 9 cl>ifi$ butt]4 ,di% !m 9 a circle1 &1 9 _! mid/1 arrange a g>ni% 8 la milanaise0 7see ,cte de ,veau la ,milanaise1 ,no4 #abeh47 #acgd--;,c,,telettes ,d',,agneau ,,de ,,lait ,,morl& ,slightly flatt5 ! cutlets1 dip !m 9 beat5 egg1 & roll !m 9 f9ely-*opp$ truffle1 :i* 9 ?is case answ]s ! purpose ( bread-crumbs4 ,press ! truffle ) ! flat ( a knife1 t x may ?or\ghly comb9e ) ! egg1 & cook ! cutlets 9 cl>ifi$ butt]4 ,di% !m 9 a circle2 g>ni% ! c5tre ( ! di% ) a mu%room pure 7,no4 #bjei71 & surr\nd ! cutlets ) a ?read ( butt]$ meat glaze4 #acge--;,c,,telettes ,d',,agneau ,,de ,,lait ,,nav>raise ,= twelve cutlets1 make a prep>ation consi/+ ( f\r oz4 ( ham1 f\r oz4 ( cook$ mu%rooms1 & "o-half oz4 ( *opp$1 r$ capsicums2 ! :ole be+ coh]$ by means ( a v r$uc$ ,b*amel sauce1 flav\r$ ) truffle ess5ce4 ,grill ! cutlets on "o side only1 & g>ni% !m on _! grill$ side ) a tablespoonful ( ! above prep>ation1 :i* %\ld be %ap$ l a dome ^u !m4 ,set ! cutlets ^u a tray z soon z !y are g>ni%$2 spr9kle ! surface ( ! prep>ation1 cov]+ !m ) grat$ *eese & melt$ butt]1 & place !m 9 ! ov51 t _! cook+ may be complet$ & ! grat9 =m$4 ,mean:ile1 toss twelve season$ half-tomatoes 9 oil4 ,di% ^! tomatoes 9 a circle2 set a cutlet ^u ea*1 & bord] ) a ?read ( tomato sauce4 #acgf--;,c,,telettes ,d',,agneau ,,de ,,lait ,,nelson ,grill ! cutlets1 &1 at ! same "t1 prep>e z _m bread-crumb crotons z !re are cutlets1 & ( exactly ! same %ape z ! latt]4 ,fry ! crotons 9 butt]1 & coat !m ) foie-gras pure4 ,place a grill$ cutlet on ea* coat$ croton1 & a slice ( truffle on ! k]nel ( ea* cutlet4 ,n[1 by means ( a pip+-bag1 fitt$ ) an ev5 pipe1 cov] ! cutlets ) "s s\ffl au ,p>mesan 7,no4 #bbie;a72 di% !m 9 a circle1 & put !m 9 ! ov5 = five m9utes1 t ! s\ffl may poa*4 ,aft] )draw+ !m f ! ov51 g>ni% ! c5tre ( ! di% ) a heap ( asp>agus-heads1 coh]$ ) butt]4 #acgg--;,c,,telettes ,d',,agneau ,,de ,,lait ,,f>cies ,a ,,la ,p,,rigueux ,cook ! cutlets 9 butt] on "o side only1 & cool !m "u slight pressure4 ,g>ni% ! cook$ side ( ea* ) a tablespoonful ( =cemeat ) butt] 7,no4 #aic71 :i* %\ld h receiv$ a copi\s addition ( *opp$ truffles4 ,%ape ?is =cemeat dome-fa%ion1 by means ( ! flat ( a small knife1 dipp$ 9 tepid wat]1 & set ! cutlets1 "o by "o1 on a tray4 ,n[ put !m 9 ! front ( ! ov5 = sev5 or eight m9utes t ! =cemeat may be poa*$4 ,di% !m 9 a circle1 & p\r a ,prigueux sauce 9 _! mid/4 #acgh--;,,epigrammes ,d',,agneau ,a lamb 8epigram0 consi/s ( a cutlet1 & a piece ( brais$ brea/1 cool$ "u slight pressure & cut to ! %ape ( a he>t ( ! same size z ! cutlets4 ,! cutlets & ! pieces ( brea/ mu/ be treat$ l'anglaise1 & sautd or grill$ accord+ to circum/ance4 ,epigrams %\ld be di%$ 9 a circle1 ! cutlets & ! pieces be+ alt]nat$4 ,!y are usually g>ni%$ ) brais$ *icory1 or macdo9es ( e>ly-season vegetables4 #acgi--,,ris ,d',,agneau ,lamb sweetbreads are1 accord+ to circum/ances1 ei!r us$ z ! pr9cipal con/itu5t ( v>i\s prep>ations1 or !y answ] ! purpose ( a g>ni%4 ,due all[ance hav+ be5 made = _! p>ticul> size1 !y may be treat$ aft] ! same mann] z veal sweetbreads2 t is to say1 once !y h be5 cle>$ ( blood1 !y are blan*$ & brais$ accord+ to ! nature ( ! select$ mode ( prep>ation4 ,if !y are to =m "p ( a l>ge g>ni%1 coh]$ by means ( a br[n sauce1 !y are brais$ br[n & glaz$4 ,if !y /& z an adjunct to poa*$ f[l1 !y may be ei!r /udd$ or left pla91 & brais$ :ite4 ,ap>t f _! two uses z pr9cipal & g>ni%+ con/itu5ts1 ! und]m5tion$ me?ods ( prep>ation1 expla9$ 9 ! v>i\s prec$+ s]ies1 may be appli$ to !m2 viz43-- ,att]eaux1 ,bro*ettes1 ,cr\/ades1 ,pt *aud1 ,vol au v5t1 c4 #achj--,,saut ,d',,agneau ,,pr9tani] ,prep>e ! foll[+ g>ni%3--,tw5ty new c>rots1 cut to ! %ape ( l>ge olives1 cook$ 9 consomm & glaz$2 tw5ty pieces ( turnip1 simil>ly treat$2 fifte5 small1 new onions1 cook$ 9 butt]2 tw5ty v small new potatoes1 cook$ 9 butt] 7or l'anglaise if desir$72 ?ree tablespoonfuls ( peas2 ! same quantity ( ,fr5* beans cut into loz5ge-=m1 & an equal quantity ( small flageolet beans4 ,! ?ree la/ vegetables %\ld be cook$ l'anglaise1 & kept r firm4 ,cut two lbs4 ( %\ld] & brea/ ( lamb into pieces weigh+ two oz41 & completely cook !m 9 butt] )\t any moi/5+4 ,?is done1 transf] !m to a di%4 ,swill ! saucepan ) ?ree tablespoonfuls ( wat]2 add five tablespoonfuls ( pale meat glaze2 heat )\t boil+1 & f9i% ) two & "o-half oz4 ( butt]4 ,put ! pieces ( lamb & ! vegetables into ?is sauce1 & g5tly rock ! saucepan1 t all ! +r$i5ts may p>take ( ! sauce4 ,s]ve 9 a hot timbale4 #acha--,,pilaw ,d',,agneau ,proce$ exactly z expla9$ "u 8,pilaw de ,m\ton0 7,no4 #aced71 only be> 9 m9d t ! "t all[$ = cook+ %\ld be proportionately %ort5$ 9 view ( ! great] t5d]ness ( lamb's meat4 #achb--;,,currie ,d',,agneau ,proce$ z = 8,currie de ,m\ton10 aft] duly all[+1 z above1 = ! great] t5d]ness ( ! meat4 ,,pork ,relevs & ,entres4 #achc--;,,fre% ,,leg ,,( ,,pork #achd--;,,fre% ,,pork ,,fillets #ache--;,,fre% ,,neck ,,( ,,pork ,relevs ( fre% pork are only s]v$ at family & b\rgeois meals4 ,!y are always roa/s & all[ ( all ! dry or fre% vegetable g>ni%es1 z well z ! v>i\s vegetable pures1 & ! pa/es1 su* z mac>oni1 noodles1 pol5ta1 gno*i1 c4 ,i %all1 !re=e1 give only a few recipes1 & %all select ,fre% ,neck ( ,pork z ! typical jo9t4 #achf--;,,fre% ,,neck ,,( ,,pork ,a ,,la ,,*\cro,,te ,roa/ ! neck ( pork & )draw x f ! ov5 a few m9utes be=e x is done4 ,keep x 9 ! /ove = an h\r1 t its cook+ may be complet$ g5tly2 b rememb]1 t if a /ove is n available1 ! cook+ ( ! piece %\ld be well f9i%$ 9 ! ov52 = pork is indige/ible :5 x is n ?or\ghly well cook$4 ,mean:ile1 prep>e a g>ni% ( sau]kraut 7,no4 #bjig71 &1 dur+ ! la/ h\r ( its cook+1 spr9kle x frequ5tly ) ! fat ( ! neck4 ,di% ! neck2 cle> ! sau]kraut ( any sup]flu\s fat1 & set x r\nd ! piece ( meat 9 spoonfuls2 slightly press+ x 9 s do+4 #achg--;,,fre% ,,neck ,,( ,,pork ,,) ,,brussels ,,spr\ts ,roa/ ! neck ( pork4 ,?ree-p>ts cook ! ,brussels spr\ts2 completely dra9 !m1 & put !m r\nd ! piece ( meat1 t !y may complete _! cook+ 9 its gravy & fat1 be+ frequ5tly ba/$ ! :ile4 ,= ?is prep>ation x is well to roa/ ! neck 9 an e>!nw>e di%1 9 :i* x may be s]v$ ) its g>ni%--a mu* bett] plan ?an t ( transf]r+ x to ano!r di%4 #achh--;,,fre% ,,neck ,,( ,,pork ,,) ,,r$ ,,cabbage ,a ,,la ,,flam&e ,roa/ ! neck ( pork2 di% x & surr\nd x ) a g>ni% ( r$ cabbages1 prep>$ la ,flam&e 7,no4 #bjih74 ,spr9kle ! g>ni% ( vegetables ) ! gravy ( ! jo9t1 ?ree-p>ts cle>$ ( grease4 #achi--;,,fre% ,,neck ,,( ,,pork ,,) ,,/ew$ ,,apples ,roa/ ! neck ( pork & see t x is well done4 ,mean:ile1 peel & m9ce "o lb4 ( apples2 put !m 9 a saucepan ) "o oz4 ( sug> & a few tablespoonfuls ( wat]2 seal ! lid ( ! saucepan well d[n1 s z to conc5trate ! /eam inside1 & cook quickly4 ,:5 ab\t to s]ve1 ?or\ghly "w ! apple pure ) a wire :isk1 9 ord] to smoo? x4 ,di% ! neck ) its gravy1 ?ree-p>ts cle>$ ( grease1 & s]ve ! apple pure sep>ately 9 a timbale4 #acij--;,,fre% ,,neck ,,( ,,pork ,a ,,la ,,soissonnaise ,roa/ ! neck on a di% t may be s5t to ! table4 ,:5 x is ?ree-p>ts done1 set "o qu>t ( cook$ & well-dra9$ h>icot beans r\nd x1 & complete ! cook+ g5tly4 ,s]ve ! di% z x /&s4 #acia--;,,boil$ ,,salt$ ,,pork ,a ,l',,anglaise ,cook pla9ly 9 wat] ?ree lbs4 ( %\ld]1 brea/1 or gammon ( bacon1 & add !reto a g>ni% ( vegetables z = boil$ beef1 & six p>snips4 ,s]ve ! vegetables r\nd ! piece ( meat1 & s5d a pease-pudd+ 7prep>$ z direct$ bel[7 sep>ately4 ,pease-pudd+3 put "o lb4 ( a pure ( yell[ or gre51 split peas into a bas91 & mix !re) ?ree oz4 ( melt$ or s(t5$ butt]1 ?ree eggs1 a p9* ( salt1 ano!r ( pepp]1 & a little nutmeg4 ,p\r ?is pure into a pudd+ bas91 & poa* x 9 /eam or 9 a ba9-m>ie4 ,?is prep>ation may also be put into a butt]$ & fl\r-du/$ napk92 9 :i* case1 close ! napk9 up purse-fa%ion1 ty+ x up securely ) /r+1 & cook ! pudd+ 9 ! same /ewpan ) ! pork4 ,?is proc$ure is simpl] ?an ! fir/ & q z good4 ,v (t5 a pure prep>$ f split1 yell[ or gre5 peas1 is us$ in/ead ( ! pudd+ giv5 above4 #acib--,,pork ,,pie ,completely l9e ! bottom & sides ( a pie-di% ) ?9 slices ( raw ham1 & prep>e1 = a m$ium-siz$ di%3--7#a7 "o & "o-half lbs4 ( fre% pork 9 collops1 season$ ) salt & pepp]1 & spr9kle ) two tablespoonfuls ( dry ,duxelles 7,no4 #bbc71 a p9* ( p>sley & ano!r ( *opp$ sage2 7#b7 "o & "o-half lbs4 ( raw1 slic$ potatoes1 & "o l>ge1 *opp$ onion4 ,g>ni% ! bottom ( ! di% ) a litt] ( collops2 cov] ) potatoes & onions2 spread ano!r litt] ( collops1 & beg9 aga9 9 ! same ord]4 ,add "o-qu>t] p9t ( wat]2 cov] ) a lay] ( f9e pa/e or puff-pa/e trimm+s1 :i* %\ld be well seal$ d[n r\nd ! edges2 gild ) beat5 egg2 /reak ! pa/e ) ! prongs ( a =k2 make a slit 9 ! c5tre ( ! cov]+ ( pa/e = ! escape ( /eam1 & bake 9 a mod]ate ov5 = ab\t two h\rs4 ,fre%-pork ,cutlets4 #acic--;,,fre%-,,pork ,,cutlets ,a ,,la ,,*>cuti]e ,season ! cutlets2 dip !m 9 melt$ butt]1 & spr9kle !m ) f9e rasp+s4 ,grill !m g5tly1 & ba/e !m f "t to "t4 ,di% !m 9 a circle2 p\r a ,*>cutire sauce 9 _! mid/1 & s]ve a timbale ( potato pure sep>ately4 ,*>cutire sauce = eight or t5 cutlets3 prep>e "o p9t ( ,rob]t sauce 7,no4 #eb7 & mix ) x1 j be=e di%+ up1 two oz4 ( gh]k9s1 cut 9 %ort juli5ne fa%ion or m9c$4 #acid--;,,fre%-,,pork ,,cutlets ,a ,,la ,,flam&e ,season ! cutlets1 & fry !m on bo? sides 9 butt] or fat4 ,mean:ile1 peel & slice "s eat+ apples1 all[+ ?ree oz4 ( ! latt] = ea* cutlet1 & put !m 9 an e>!nw>e di%4 ,set ^u !m ! half-fri$ cutlets2 spr9kle ) fat1 & complete _! cook+1 z well z t ( ! apples1 9 ! ov54 ,s]ve ! di% z x /&s4 #acie--;,c,,tes ,,de ,,porc ,,frais ,a ,,la ,,milanaise ,treat ! cutlets l'anglaise1 b rememb] to add "o qu>t ( grat$ ,p>mesan to ! bread-crumbs4 ,cook !m g5tly 9 butt]4 ,di% 9 a circle2 set a milanaise g>ni% 7,no4 #abeh7 9 ! c5tre1 & s]ve a tomato sauce sep>ately4 #acif--;,,fre%-,,pork ,,cutlets ,,) ,,piquante ,,or ,,rob]t ,,sauce ,season & grill or saut ! cutlets4 ,di% !m 9 a circle1 ) ,piquante or ,rob]t sauce 9 _! mid/4 ,n4,b4--7#a7 ,cutlets accompani$ by ei!r ( ! two above-m5tion$ sauces1 may be treat$ ) melt$ butt] & bread-crumbs & grill$ or sautd2 b1 9 ?is case1 ! sauce %\ld be s]v$ sep>ately4 7#b7 ,= cutlets ) ,piquante sauce1 bord] ! di% on :i* !y are s]v$ ) gh]k9s1 & s5d ! sauce ei!r sep>ately or on ! di%4 7#c7 ,all ! g>ni%es giv5 "u fre% neck ( pork may accompany grill$ or sautd pork cutlets4 #acig--,,suck+ ,,pig ,/uff$ or n /uff$1 suck+ pigs are always roa/$ :ole1 & ! ess5tial po9t ( ! proc$ure is t !y %\ld be j done :5 _! sk9 is crisp & gold54 ,:ile cook+1 !y %\ld be frequ5tly ba/$ ) oil2 ! latt] be+ us$ 9 pref]5ce to any o!r fatty sub/ance ow+ to ! great] crispness x gives to ! sk9 ( ! suck+ pig4 ,s]ve a sauceboat ( good gravy at ! same "t4 #acih--,,roa/ ,,/uff$ ,,suck+ ,,pig ,a ,l',,anglaise ,= a suck+ pig ( m$ium weight1 prep>e ! foll[+ =cemeat3--,cook ?ree lbs4 ( l>ge onions ) _! sk9s1 & let !m cool4 ,?is done1 peel & f9ely *op !m1 & put !m 9 a bas9 ) "o lb4 ( ! *opp$ fat ( kidney ( beef1 "o lb4 ( soak$ & well-press$ bread-crumb1 f\r oz4 ( p>boil$ & *opp$ sage1 two eggs1 "o oz4 ( salt1 a p9* ( pepp] & a little nutmeg4 ,mix ! :ole well1 & put ?is /uff+ inside ! suck+ pig4 ,sew up ! latt]'s belly2 put x on ! spit1 & roa/ z direct$ above4 ,s]ve sep>ately1 ei!r a timbale ( apple sauce or ( ma%$ potatoes4 ,f\r oz4 p] lb4 ( select$ rais9s1 wa%$ & swell$ 9 tepid wat]1 are sometimes comb9$ ) ! apple sauce4 #acii--,,zamp9o ,,de ,,mod,,ne ,zamp9o1 or /uff$ leg ( pork1 is a product ( ,italian pork-but*]y4 ,x is cook$ l a ham1 aft] hav+ be5 ti$ 9 a napk9 le/ its sk9 bur/4 ,s]v$ hot1 x is accompani$ by a ,madeira or tomato sauce1 a g>ni% ( boil$1 brais$1 or grat9$ cabbages2 ( ,fr5* beans1 or ( potato pure4 #adjj--,,zamp9o ,,froid ,zamp9o is s]v$ cold1 alone or mix$ ) o!r meats2 b x is us$ m p>ticul>ly z a hors-d'uvre4 ,= ?is purpose1 cut x into ! ?9ne/ possible slices4 #adja--,,oreilles ,a ,,la ,,r\5naise ,aft] hav+ s+$ & well clean$ ! inside ( ! pig's e>s1 cook !m 9 wat]1 salt$ to ! ext5t ( "o-?ird oz4 ( salt p] qu>t1 toge!r ) a g>ni% ( vegetables z = pot-au-feu4 ,?is done1 cut !m across 9 su*wise z to h ! end :]e ! fle% is ?icke/ on "o side1 & ! ?9ne/ end on ! o!r side ( ! /rips4 ,*op up ! ?ick portion2 cut ! o!r into collops1 & put ! :ole into a saucepan ) "o-qu>t] p9t ( half-glaze ) ,madeira4 ,cook g5tly = ?irty m9utes4 ,?is done1 add to ! m9c$ e>s1 "o & "o-half lbs4 ( sausage meat & a p9* ( *opp$ p>sley4 ,divide up ! :ole into portions1 weigh+ ?ree oz2 wrap ea* portion 9 a piece ( pig's caul1 ins]t a collop ( e> into ! wrapp+1 & give ! latt] ! %ape ( ord9>y crp9ettes4 ,grill g5tly1 until ! cook+ is ?ree-p>ts done2 spr9kle ) butt] & rasp+s1 & complete ! cook+ ( ! crp9ettes1 col\r+ !m 9 s do+4 ,di% 9 a circle1 & s]ve a ,madeira sauce at ! same "t4 #adjb--,,oreilles ,a ,,la ,,sa9te ,,m5eh\ld ,cook ! e>s z expla9$ above1 & let !m cool4 ,cut !m 9 two1 l5g?wise2 coat !m ) mu/>d2 spr9kle !m ) melt$ butt] & rasp+s1 & grill !m g5tly4 ,e>s are usually s]v$ pla91 b !y may be accompani$ by apple sauce4 #adjc--,,pi$s ,,de ,,porc ,,truff,s ,truffl$ pig's trott]s may be b\ght already prep>$2 all t rema9s to be done1 !re=e1 is to grill !m4 ,spr9kle !m ) melt$ butt]2 grill !m v g5tly1 ba/+ !m f "t to "t ! :ile1 & s]ve !m ) a ,prigueux sauce4 #adjd--,,pi$s ,,de ,,porc ,,panes ,spr9kle ! pig's trott]s copi\sly ) melt$ butt]1 & put !m on ! grill1 :i* %\ld be v hot4 ,grill !m v g5tly1 turn+ !m ) c>e2 & s]ve !m pla91 or ) a tomato pure sep>ately4 ,b\d9s4 #adje--;,,b\d9 ,,blanc ,,ord9aire ,*op & aft]w>ds p\nd "o-half lb4 ( v lean fre% pork1 & ?ree-qu>t]s lb4 ( fat fre% bacon4 ,add "o & "o-half oz4 ( foie gras1 & rub ?r\gh a f9e sieve4 ,put ?is =cemeat into a bas91 & f9i% x ) two fre% eggs2 "o & "o-half oz4 ( *opp$ onion1 cook$ 9 butt] )\t col\ration2 "o-six? p9t ( ?ick cream2 "o-half oz4 ( salt1 a p9* ( :ite pepp]1 & a little nutmeg4 ,mix ! :ole well2 put x into ! gut1 )\t ov]fill+ ! latt]1 & tie r\nd ) /r+ at regul> int]vals4 ,n[ set ! b\d9s on a will[ lattice1 & plunge !m into a receptacle full ( boil+ wat]4 ,f ?is mom5t keep ! wat] at #bjc ,f41 & let ! b\d9s poa* = twelve m9utes4 ,?is done1 )draw !m1 & let !m cool4 ,be=e s]v+ !m1 grill !m v g5tly1 &1 z a precaution>y measure1 wrap !m 9 butt]$ pap]4 ,d n cisel !m1 b prick !m ) a p94 ,s]ve a pure ( potatoes ) cream at ! same "t4 #adjf--;,,b\d9s ,,blancs ,,de ,,volaille ,p\nd sep>ately "o lb4 ( raw *ick5 fillets & ?ree-qu>t]s lb4 ( fre% fat bacon4 ,comb9e ! two products 9 ! mort>2 p\nd aga9 ) ! view ( ?or\ghly mix+ !m1 & add ?ree oz4 ( *opp$ onion1 cook$ 9 butt] )\t col\ration1 toge!r ) a little ?yme & bay2 "o-half oz4 ( salt1 a p9* ( :ite pepp]1 & a little nutmeg4 ,mix ! :ole well1 & add f\r eggs1 "o by "o1 work+ ! =cemeat vigor\sly ! :ile ) ! pe/le4 ,rub ?r\gh a f9e sieve2 return ! =cemeat to ! mort>1 & add !reto1 little by little1 "o p9t ( boil$ & v cold milk4 ,put ! =cemeat into ! gut2 poa* x 9 ! ba9-m>ie1 & set x to grill1 obs]v+ ! same precautions z 9 ! prec$+ recipe4 ,s]ve a pure ( potatoes ) cream at ! same "t z ! b\d9s4 #adjg--;,,b\d9s ,,noirs ,make ! foll[+ prep>ation1 putt+ ! v>i\s +r$i5ts into a bas93--,"o lb4 ( v fre% pork fat1 cut into l>ge dice1 & half-melt$2 "o six? p9t ( ?ick cream2 two eggs2 six oz4 ( *opp$ onions1 cook$ 9 l>d )\t col\ration2 two-?irds oz4 ( salt1 a p9* ( pepp]1 & a little spice2 a p9* ( wild-?yme leaves1 & a leaf ( bay1 bo? *opp$4 ,mix ! :ole well ) "o p9t ( blood ( pork1 & put x into ! gut )\t ov]-fill+ x1 = x %\ld be borne 9 m9d t ! prep>ation swells 9 poa*+4 ,set ! b\d9s on will[ lattices or baskets2 plunge !m into boil+ wat]1 &1 f t "t1 keep ! latt] at #bjc ,f4 ,let !m poa* = tw5ty m9utes1 & rememb] to prick all ^? t1 by ris+ to ! surface1 %[ !y conta9 air1 :i* might bur/ _! sk9s4 ,:5 ab\t to s]ve !m1 cisel !m on bo? sides1 & grill !m v g5tly4 ,!y are g5]ally accompani$ by a potato pure ) cream4 #adjh--;,,b\d9s ,,noirs ,a ,l',,anglaise ,h ready ! same prep>ation z = black b\d9s1 giv5 above1 & add to x ?ree-qu>t]s lb4 ( rice1 cook$ 9 consomm & kept some:at firm4 ,poa* z be=e1 & leave to cool4 ,cisel ! b\d9s1 & grill !m ov] a mod]ate fire4 ,s]ve v hot ) an apple pure4 #adji--;,,b\d9s ,,noirs ,a ,,la ,,flam&e ,h ready ! same prep>ation z = black b\d9s1 & add to x ?ree oz4 ( moi/ sug>1 two oz4 ( rais9s1 & ! same quantity ( currants1 wa%$ & swell$ 9 lukew>m wat]4 ,put ! prep>ation into ! gut1 & poa* 9 ! usual way4 ,:5 ab\t to s]ve1 grill ^! b\d9s g5tly1 aft] ! mann] ( black b\d9s1 & s5d !m to ! table ) a sug>$ apple sauce4 ,crp9ettes & ,sausages4 #adaj--;,,cr,,p9ettes ,,truff,,es ,add to two lbs4 ( v good sausage-meat1 f\r oz4 ( *opp$ truffles1 & two tablespoonfuls ( truffles cook+-liquor4 ,mix ! :ole well2 divide into portions weigh+ two & "o-half oz41 & wrap ea* portion 9 a squ>e ( pig's caul4 ,%ape ! crp9ettes ?us =m$ rectangul>ly4 ,spr9kle ) melt$ butt]1 & grill g5tly4 ,di% !m 9 a circle2 p\r a ,prigueux sauce 9 _! mid/1 & s]ve a potato pure ) cream sep>ately4 #adaa--;,,cr,,p9ettes ,a ,,la ,,c5drillon ,prep>e ! crp9ettes z above2 wrap !m 9 a d\ble %eet ( butt]$ pap]2 ov] !m set a heap ( c9d]s cov]$ ) burn+ emb]s1 & keep ! latt] alive = a space ( tw5ty m9utes1 :5 ! cook+ op]ation %\ld be complet$4 ,=m]ly1 ! above 0 ! mode ( proc$ure1 b n[adays ! crp9ettes are m]ely envelop$1 ea* 9 an oval lay] ( pa/e4 ,!y are !n gild$1 _! tops are /reak$1 &1 aft] hav+ be5 laid on a tray1 !y are bak$ 9 a w>m ov5 = tw5ty m9utes4 ,?is done1 !y are di%$ on a napk94 #adab--,,saucisses ,,anglaises ,! mo/ well-kn[n ( ,engli% sausages are ^? ( ,cambridge4 ,!y are cook$ l ! ,fr5* k9d1 & !y are (t5 s]v$ at breakfa/s z an adjunct to bacon4 ,sometimes1 too1 !y s]ve z a g>ni% to roa/ f[ls1 "y turkeys1 c4 ,_! season+ is (t5 excessive4 #adac--,,saucisses ,,au ,,v9 ,,blanc ,fir/ ,me?od4--,put ! sausages 9 a well-butt]$ sautpan2 poa* !m g5tly 9 ! ov51 & di% !m on ?9 cru/s ( bread fri$ 9 butt]4 ,= twelve sausages1 swill ! sautpan ) "o-six? p9t ( :ite w9e2 r$uce ?is to half2 add "o-six? p9t ( half-glaze sauce2 boil = a few m9utes1 & f9i%1 away f ! fire1 ) "o & "o-half oz4 ( butt]4 ,p\r ?is sauce ov] ! sausages4 ,second ,me?od4--,/iff5 ! sausages 9 butt]2 add "o-?ird p9t ( :ite w9e1 & complete _! poa*+4 ,set !m on fri$ cru/s2 r$uce ! w9e by two-?irds1 & add !reto ! yolk ( "o egg1 a few drops ( lemon juice1 two tablespoonfuls ( pale melt$ meat-glaze1 & ?ree oz4 ( butt]4 ,p\r ! sauce ov] ! sausages4 #adad--,,saucisses ,,de ,,franc=t ,,et ,,de ,,/rasb\rg ,plunge ! sausages into a saucepanful ( boil+ wat]1 & !n poa* !m = no m ?an t5 m9utes2 %\ld !y be all[$ to cook = a long] "t1 !y w\ld only lose _! quality4 ,!y may be s]v$ ) a hors-d'uvre di% ( grat$ horse-radi%1 & an apple sauce sep>ately2 b _! prop] adjunct is brais$ sau]kraut4 ,ham4 ,h[ev] des]v$ly pork may be prais$1 x c\ld nev] h be5 includ$ among ! prep>ations ( fir/-class cook]y 7except subsidi>ily7 _h x n be5 = ! cul9>y value ( hams4 ,) ! latt] x triumphs1 &1 be !y ( ,bayonne or ,york1 ( ,prague or ,we/phalia1 no o!r jo9ts enjoy m fav\r ?an ^! z ,relevs4 ,?\gh x is some:at difficult to decide :i* "o ( ! v>i\s k9ds ( ham %\ld be adopt$1 9 my op9ion t ( ,bohemia1 kn[n z ,prague ham1 is be/ = a w>m di%1 & t ( ,york = a cold di%4 ,! latt] is also excell5t :5 s]v$ hot1 b1 ev5 s1 = ?is purpose x is inf]ior to ! ,prague k9d1 ! delicacy ( :i* is incomp>able4 ,/ill1 ,york ham ranks fir/ 9 ! op9ion ( _m1 = x %\ld be rememb]$ t ,engl& has no rival 9 ! prep>ation ( season$ pork1 & h] fam\s bacon1 ! r5[n ( :i* is enorm\s1 con/itutes "o ( ! greate/ discov]ies 9 ! sci5ce ( ga/ronomy4 #adae--;,,hot ,,ham--,its ,prep>ation ,york ham is ! k9d *iefly us$4 ,aft] hav+ soak$ x 9 cold wat] = six h\rs1 bru% x & remove ! pelvic bone2 put x into a /ewpan ( cold wat]1 & set to boil4 ,?is done1 keep ! wat] j simm]+1 t ! ham may cook aft] ! poa*+ me?od4 ,!re is no ne$ ( any season+ or aromatic g>ni%4 ,z (t5 z possible1 leave ! ham to cool 9 its cook+-liquor4 ,if ! ham is to be brais$1 take x out ( ! wat] ?irty m9utes be=e x is cook$4 ,sk9 x2 cle> x ( any sup]flu\s fat1 & put x 9 a brais+-pan1 j l>ge en\gh to hold x1 ) two-?irds p9t ( "s su* w9e z ,madeira1 ,port1 ,x]es1 ,*ypre1 c4 ,select ! w9e 9 accordance ) ! title ( ! di% on ! m5u4 ,hav+ ?or\ghly seal$ d[n ! lid ( ! pan1 put x 9 ! ov51 & cont9ue ! cook+ ( ! ham g5tly = "o h\r1 turn+ x ov] f "t to "t dur+ ! op]ation4 ,if x h to rea* ! table :ole1 glaze x at ! la/ mom5t4 ,its usual adjunct is a light & highly season$ half-glaze sauce1 comb9$ ) "s ( ! brais+-liquor1 cle>$ ( all grease4 #adaf--;,,jambon ,a ,,la ,,*ano9esse ,hav+ poa*$ ! ham z expla9$ above1 braise x 9 :ite w9e1 add+ !reto ?ree oz4 ( mu%room p>+s4 ,di% & s5d sep>ately a g>ni% ( l>ge1 fre% noodles1 coh]$ ) butt] & a ,s\bise pure1 & complet$ ) a juli5ne ( truffles4 ,s]ve sep>ately a half-glaze sauce1 comb9$ ) ! brais+-liquor1 cle>$ ( all grease & r$uc$4 #adag--;,,jambon ,a ,,la ,,*\cro,,te ,completely cook ! ham by poa*+2 sk9 & trim x4 ,if s]v$ :ole1 s5d1 sep>ately1 "s brais$ sau]kraut & potatoes1 fre%ly cook$ l'anglaise4 ,s]ve a half-glaze sauce ) ,rh9e w9e at ! same "t4 ,if s]v$ already c>v$1 arrange ! slices 9 a circle on a r\nd di%2 put ! sau]kraut 9 _! mid/1 & bord] ) ! potatoes4 ,s]ve1 sep>ately1 ! same sauce z be=e4 #adah--;,,jambon ,a ,,la ,,maillot ,poa* ! ham2 braise x1 & glaze x at ! la/ mom5t4 ,set x on a long di%1 & surr\nd x ) ! foll[+ g>ni%1 arrang$ 9 alt]nate heaps3--,c>rots & turnips1 cut to ! %ape ( l>ge1 elongat$ olives1 cook$ sep>ately 9 consomm1 & glaz$2 small onions cook$ 9 butt]2 brais$ & trimm$ half-lettuces2 peas & ,fr5* beans coh]$ ) butt] sep>ately4 ,s]ve ap>t a ?ick5$ gravy comb9$ ) "s ( ! brais+-liquor1 cle>$ ( all grease4 #adai--;,,jambon ,a ,,la ,,prague ,,s\s ,,la ,,c5dre ,poa* ! ham & dra9 x on a di%4 ,remove ! sk9 & all ! black1 outside p>ts4 ,prep>e a piece ( patty pa/e l>ge en\gh to enclose ! ham4 ,bespr9kle ! surface ( ! ham ) p[d]$ sug>2 glaze quickly at ! salam&]1 & place ! ham 7glaz$ side und]mo/7 on ! lay] ( pa/e4 ,draw ! ends ( ! pa/e t[>ds ea* o!r2 seal !m toge!r1 ) ! help ( a little moi/ure1 9 su* wise z to enclose ! ham completely2 turn ! latt] ov]1 & put x on a tray ) ! seal$ side ( ! pa/e ly+ und]nea?4 ,gild & /reak1 make a slit 9 ! middle ( ! pa/e = ! escape ( /eam1 & put ! jo9t 9 ! ov54 ,leave x !re until ! pa/e is dry & well col\r$4 ,aft] tak+ ! ham out ( ! ov51 inject into x1 ?r\gh a prep>$ hole1 a l>ge w9eglassful ( ,port w9e or ,%]ry4 ,/op up ! hole ) a little pellet ( pa/e2 di%1 & s]ve imm$iately4 ,s]ve at ! same "t a g>ni% ( ,gno*i1 sp9a*1 or ,s\ffl au ,p>mesan 7,no4 #bbie;a74 ,! be/ adjunct to ,prague ham is a v light glaze prep>$ ) ,port w9e1 & butt]$ at ! la/ m9ute4 #adai;a--,,jambon ,,de ,,prague ,a ,,la ,,mett]ni* ,prep>e a ham 8s\s la c5dre0 z describ$ above4 ,s5d to ! table ) x z _m f9e collops ( foie-gras1 toss$ 9 butt] & ea* cov]$ ) a nice slice ( truffle1 z !re are d9]s4 ,s5d also a timbale ( asp>agus-heads4 ,! wait] 9 *>ge !n puts a slice ( ham1 a collop ( foie-gras1 & a tablespoonful ( asp>agus-heads on ea* plate & s]ves4 ,! sauce %\ld be a ,madeira flav\r$ ) truffle ess5ce4 #adai;b--,,jambon ,,de ,,prague ,a ,,la ,,norfolk ,prep>e a ham z 9 ,no4 #adai4 ,s]ve ea* slice ( x ) "o collop ( brais$ veal sweetbread & "o tablespoonful ( fre% peas la paysanne4 ,s5d z an adjunct ! brais+-liquor ( ! veal sweetbread4 #adbj--,,v>i\s ,,g>ni%es ,,= ,,brais$ ,,ham ,! g>ni%es be/ suit$ to ham relevs are3-- ,sp9a*2 new broad beans2 brais$ lettuce2 endives2 fre% peas la paysanne4 ,noodles2 ,spaghetti2 v>i\s ,mac>onis2 ,gno*i2 ,pures ( fre% beans1 broad beans4 ,! mo/ usual accompany+ sauce is half-glaze ) ,madeira4 #adba--;,,jambon ,,s\ffl ,?is is a v>iety ( ! ham s\ffls giv5 h]eaft]4 ,! prep>ation us$ is ! same1 & x may be made ei!r f raw or f cook$ ham4 ,aft] hav+ completely bon$ x1 b = ! end bone1 :i* mu/ be kept1 cook ! ham1 & cool x4 ,n[ cut x horizontally1 "o-half in* above its bone1 f ! extremity ( ! end bone to ! head ( ! latt]4 ,at ! la/-m5tion$ po9t1 make a v]tical incision meet+ & end+ at ! fir/2 remove ! cu%ion ( ham1 :i* %\ld by n[ be q sep>at$ f ! re/ ( ! jo9t1 & put aside = "s future purpose4 ,all t rema9s ( ! ham1 !re=e1 is a ?ick piece adh]+ to ! end-bone4 ,c>efully trim ?is piece1 & surr\nd x ) a /rong b& ( butt]$ pap]1 ti$ on by means ( /r+1 ! purpose ( :i* is to hold 9 ! s\ffl4 ,?is done1 put a suffici5t quantity ( s\ffl de ,jambon 7describ$ h]eaft]7 on ! rema9+ meat ( ! ham to recon/ruct x entirely4 ,smoo? ! surface ( ! prep>ation ) ! flat ( a knife 7dipp$ 9 cold wat]71 & s f9i% (f ! cont\r ( ! ham4 ,decorate accord+ to fancy2 place ! di% conta9+ ! ham on a saucepanful ( boil+ wat]1 & put ! two 9 ! ov5 ) ! view ( obta9+ ! maximum am\nt ( /eam1 :i* latt] helps to poa* ! s\ffl4 ,?is s\ffld ham may be poa*$ j z well 9 a /eam]4 ,:5 ! prep>ation is prop]ly poa*$1 remove ! b& ( pap]2 di% ! ham1 & s5d "o ( ! g>ni%es or sauces giv5 = brais$ ham sep>ately4 #adbb--,,s\ffl,s ,,au ,,jambon ,ham s\ffls are prep>$ aft] two recipes2 9 ! fir/1 cook$ ham is us$1 & 9 ! second ! ham is raw4 ,?is la/ proc$ure is d]iv$ f m\ssel9e =cemeat1 &1 inasmu* z ! prep>ation result+ f x is less flimsy ?an t ( ! fir/1 x is pref]r$ :5 a l>ge numb] ( p h to be s]v$4 #adbc--,,! ,,prep>ation ,,( ,,! ,,s\ffl ,,) ,,cook$ ,,ham ,f9ely p\nd "o lb4 ( lean1 cook$ ham1 & add !reto1 "o aft] ! o!r1 ?ree tablespoonfuls ( v cold ,b*amel sauce4 ,rub ?r\gh a f9e sieve2 put ! result+ pure into a sautpan1 & f9i% ) "o-qu>t] p9t ( v creamy & boil+ ,b*amel sauce1 flav\r$ ) ham ess5ce2 f\r egg-yolks1 & ! :ites ( six eggs1 beat5 to a /iff fro?4 ,?is prep>ation may be comb9$ ) ?ree oz4 ( grat$ ,p>mesan1 & ! two flav\rs w be f\nd to bl5d v agreeably4 ,prep>$ 9 ?is way1 x is p>ticul>ly well suit$ to ! 8,jambon ,s\ffl10 ! recipe :]e( is giv5 above 7,no4 #adba74 #adbd--,,! ,,prep>ation ,,( ,,! ,,s\ffl ,,) ,,raw ,,ham ,foll[+ ! quantities giv5 "u 8,f>ce m\ssel9e0 7,no4 #aie71 make ! s\ffl prep>ation1 & add !reto f\r tablespoonfuls ( r$uc$ & v cold ,b*amel sauce p] lb4 ( raw ham4 ,keep ! =cemeat some:at /iff1 & f9i% x ) ! :ites ( f\r eggs1 beat5 to a /iff fro?1 p] lb4 ( ham4 #adbe--,,s\ffl ,,de ,,jambon ,,alex&ra ,make ! s\ffl prep>ation aft] "o ( ! me?ods giv5 above4 ,spread x 9 lay]s 9 a butt]$ timbale1 alt]nat+ ! lay]s ( s\ffl ) o!rs ( asp>agus-heads coh]$ ) butt]4 ,smoo? ! surface to ! %ape ( a dome2 decorate ) a f9e slice ( truffle1 & cook 9 a mod]ate ov51 ( a temp]ature suit$ to ?is k9d ( prep>ation4 ,s]ve ! s\ffl z soon z x is ready4 ,if x be small1 spread only "o lay] ( asp>agus-heads 9 ! middle ( x4 ,if x be l>ge1 spread two or ?ree lay]s ( asp>agus-heads4 #adbf--,,s\ffl ,,de ,,jambon ,,c>m5 ,add to ! select$ "o ( ! two s\ffl prep>ations--ei!r w d--= "o lb4 ( ham1 ! pure ( "o-half lb4 ( press$ tomatoes1 cook$ 9 butt] ) "o half-capsicum1 rubb$ ?r\gh a sieve & v mu* r$uc$4 ,di% ! s\ffl 9 a butt]$ timbale2 spr9kle ! surface ) a p9* ( r$ capsicum1 cut 9 f9e juli5ne fa%ion1 & cook z describ$ above4 #adbg--,,s\ffl ,,de ,,jambon ,,ga/ronome ,di% ! select$ ham s\ffl prep>ation 9 lay]s 9 a butt]$ timbale1 & betwe5 ea* lay] ( x spread a litt] ( noodles1 toss$ 9 butt]4 ,spr9kle ! surface ) *opp$ truffles2 set a ball ( truffle well 9 ! c5tre ( ! s\ffl1 & cook 9 ! usual way4 #adbh--,,s\ffl ,,de ,,jambon ,,milanaise ,di% ! ham s\ffl prep>ation 9 a butt]$ timbale1 & spread x 9 alt]nate lay]s ) a f9e g>ni% la ,milanaise 7,no4 #abeh74 ,deck ! surface ) small pieces ( poa*$ mac>oni1 fri$ 9 butt]2 spr9kle ) grat$ *eese1 & cook ! s\ffl 9 a mod]ate ov54 #adbi--,,s\ffl ,,de ,,jambon ,,p]ig\rd9e ,di% ! s\ffl prep>ation 9 lay]s 9 a butt]$ timbale1 & betwe5 ea* lay] spread a litt] ( truffle slices4 ,bespr9kle ! surface ) *opp$ truffles1 & cook ! s\ffl 9 ! usual way4 #adcj--,,m\sses ,,et ,,m\ssel9es ,,*audes ,,de ,,jambon ,m\sses & ,m\ssel9es are made f ! same prep>ation z 8,f>ce m\ssel9e de jambon10 9 pursuance ( ! g5]al pr9ciples giv5 "u ,no4 #aie4 ,! ne$ ( diff]5tiat+ ! t]ms arises f ! fact t m\sses are poa*$ 9 a m\ld ! cont5ts ( :i* are suffici5t = a numb] ( p1 :]eas m\ssel9es are spoon-m\ld$ qu5elles1 %ap$ l eggs4 ,9 ! prep>ation ( 8,f>ce m\ssel9e de jambon0 x is necess>y to all[1 9 ! salt season+1 = ! am\nt ( salt+ ! ham has already receiv$4 ,if ! meat ( ! ham is n v r$1 ! col\r ( ! =cemeat may be int5sifi$ by means ( a little vegetable r$1 9 ord] t x may be ( a di/9ct p9k %ade4 #adca--,,treatm5t ,,& ,,accompanim5t ,,( ,,ham ,,m\sse ,put ! =cemeat 9 a deep bord]-m\ld1 some:at l a ,*>lotte1 & poa* x "u cov] 9 a ba9-m>ie4 ,t ! poa*+ may be regul>1 keep 9 wat] at a con/ant temp]ature ( #bje or #bjh ,fahr5heit1 & all[ =ty-five m9utes = ! op]ation 9 ! case ( a m\sse made 9 a qu>t m\ld4 ,! prep>ation is se5 to be cook$ :5 x swells & rises 9 ! m\ld4 ,z soon z ?is occurs1 )draw ! latt] f ! ba9-m>ie2 let x /& = five m9utes1 t its cont5ts may settle2 turn x upside-d[n on a di%1 & wait two m9utes be=e remov+ ! m\ld4 ,9 any case1 d n take (f ! m\ld until ! liquid :i* has dra9$ f x1 all r\nd ! di%1 has be5 soak$ up4 ,ham m\sses are *iefly accompani$ by ,suprme sauce1 or ,vel\ts ) curry or paprika2 sometimes1 too1 a highly-season$ & butt]$ half-glaze sauce1 ) ,madeira1 ,port1 or ,m>sala may be us$4 ,! mo/ suitable g>ni%es = ham m\sses are ^? ,i h already giv5 = ,ham4 #adcb--,,treatm5t ,,& ,,poa*+ ,,( ,,ham ,,m\ssel9es ,z ,i h already /at$1 m\ssel9es1 l qu5elles1 are m\ld$ ) a spoon4 ,!y may also be laid1 by means ( a pip+-bag1 on ! bottom ( ! well-butt]$ sautpan 9 :i* !y are to be poa*$2 !y are %ap$ l m]+ues1 ev5 or groov$1 &1 9 ei!r case1 !y are decorat$ ) loz5ges1 cresc5ts1 or discs1 c41 ( ham or truffle4 ,hav+ c>ri$ out ! select$ me?od ( prep>ation1 cov] !m ) boil+ wat]1 salt$ to ! ext5t ( "o-?ird oz4 p] qu>t1 & poa* !m = f eighte5 to tw5ty m9utes1 tak+ c>e to keep ! wat] at a con/ant temp]ature ( #bjh ,f4 ,^! m\ssel9es may also be poa*$ dry 9 a /eam] or 9 a dry+ /ove4 #adcc--,,m\ssel9es ,,de ,,jambon ,,alex&ra ,decorate ! m\ssel9es1 prep>$ accord+ to "o ( ! two me?ods above describ$1 ) "o loz5ge ( ham & ano!r ( truffle4 ,poa* !m2 dra9 !m well1 & di% !m 9 ! =m ( a cr[n4 ,cov] !m ) an ,allem&e sauce1 flav\r$ ) ham ess5ce1 & comb9$ ) two oz4 ( grat$ ,p>mesan p] p9t ( ! sauce1 & glaze quickly4 ,aft] tak+ ! m\ssel9es out ( ! ov51 set 9 _! mid/ a heap ( asp>agus-heads1 coh]$ ) butt]4 #adcd--,,m\ssel9es ,,de ,,jambon ,a ,,la ,,flor5t9e ,spread a lay] ( %r$d$ sp9a*1 fri$ 9 butt]1 on a di%4 ,^u x set ! poa*$ & well-dra9$ m\ssel9es2 cov] !m ) ! same sauce z t prescrib$ = ! 8,m\ssel9es ,alex&ra10 & glaze !m quickly4 #adce--,,m\ssel9es ,,de ,,jambon ,a ,,la ,,hongroise ,poa* ! m\ssel9es1 ! =cemeat ( :i* mu/ be flav\r$ ) paprika4 ,dra9 !m2 di% !m 9 a circle2 cov] !m ) ,hongroise sauce1 & glaze !m quickly4 ,on )draw+ ! di% f ! ov51 set a f9e heap ( bak$ caulifl[]s ) *eese 9 ! middle ( x4 #adcf--,,m\ssel9es ,,de ,,jambon ,,aux ,,petits ,,pois ,proce$ exactly z describ$ "u ,no4 #adcc1 b sub/itute = ! asp>agus-heads a g>ni% ( v small peas coh]$ ) butt]4 ,cold ,ham4 #adcg--;,,jambon ,,froid ,a ,,la ,,gel,e ,:5 ham is to be di%$ cold1 x %\ld1 if possible1 be all[$ to cool 9 its cook+-liquor1 except :5 x has to be bon$4 ,9 ! latt] case1 take x out z soon z x is cook$2 incise x und]nea?1 foll[+ ! edge ( ! cu%ion2 deta* & remove ! bones4 ,n[ roll up ! ham2 b9d x tightly 9 a piece ( l951 & cool x "u pressure4 ,:e!r bon$ or unbon$1 sk9 x :5 x is cold2 remove "s ( its fat1 & spr9kle x ) cold1 melt$ aspic until ! latt] cov]s x ev5ly4 ,di% x up2 fix a frill to x1 & surr\nd x ) f9e aspic dice4 #adch--;,,jambon ,,s\ffl ,,froid ,proce$ exactly z 9 ,no4 #adba1 b sub/itute = ! s\ffl prep>ation !re9 describ$ ! cold ham m\sse bel[4 #adci--,,m\sse ,,froide ,,de ,,jambon ,! ,prep>ation ( ! ,m\sse4--,f9ely p\nd "o lb4 ( v lean1 cook$ ham2 add to x "o-?ird p9t ( cold ,vel\t1 & rub ?r\gh a f9e sieve4 ,put ! result+ pure into a bas92 season x2 "w x on ice = a few m9utes1 & mix !re)1 little by little1 "o-qu>t] p9t ( melt$ aspic4 ,f9ally comb9e two-?irds p9t ( half-beat5 cream ) x4 ,! m\sse may be m\ld$1 ei!r 9 an aspic-clo!d m\ld1 decorat$ ) truffles1 z expla9$ "u ,no4 #ief1 or 9 small cassolettes1 l9$ ) a ?9 /rip ( pap] inside _! brims1 aft] ! mann] ( small1 cold s\ffls4 ,z ! di%+ & s]v+ ( m\sses are always ! same1 ! read] is begg$ to ref] to ^? recipes deal+ ) ! "q4 #addj--,,m\sse ,,froide ,,de ,,jambon ,a ,l',,alsaci5ne ,take a deep1 squ>e di% & g>ni% x1 half-full1 ) f9e1 ham m\sse4 ,ev5 ! surface ( ?is lay] ( m\sse1 &1 :5 x has set1 arrange ^u x "s %ells1 rais$ by means ( a spoon dipp$ 9 hot wat]1 f a foie-gras ,p>fait4 ,z soon z ?is is done1 p\r ov] ! foie-gras %ells1 a suffici5t quantity to cov] !m ( half-melt$ succul5t *ick5 aspic ) ,madeira1 & let ?is jelly set4 ,:5 ab\t to s]ve1 incru/ ! di% 9 a block ( ice4 #adda--,,m\sse ,,de ,,jambon ,,au ,,blanc ,,de ,,p\let ,g>ni% a deep1 squ>e di% ) "s ham m\sse4 ,:5 ! latt] has set1 arrange !reon ! suprmes ( a v :ite1 poa*$ f[l4 ,^! suprmes1 cut into regul> collops1 %\ld be coat$ ) a :ite *aud-froid sauce4 ,cov] ) aspic1 z direct$ "u 8,m\sse l',alsaci5ne10 & s]ve4 ,n4,b4--,if desir$1 ! collops ne$ n be coat$ ) *aud-froid sauce1 b1 9 ?is case1 !y %\ld be cov]$ ) aspic4 #addb--,,m\ssel9es ,,froides ,,de ,,jambon ,^! m\ssel9es are made f ! same prep>ation z t us$ = ! m\sse1 &1 b = ! basic +r$i5t1 :i* is n ! same1 !y are treat$ aft] ! mann] describ$ "u 8,petites ,m\sses de ,hom>d0 7,no4 #ieh74 ,to avoid ne$less repetition1 !re=e1 ! read] w k9dly sub/itute ! ^w ham = lob/] 9 ! recipe j ref]r$ to4 ,,*apt] ,,xvi ,,p\ltry 7,,volaille7 ,al?\gh ! t]m 8p\ltry0 7,fr4 volaille71 9 its g5]al s5se1 implies ,turkeys1 ,geese1 ,ducks & ,pigeons1 j z well z ,f[ls1 only ! latt] are meant1 f ! cul9>y /&po9t1 :5 ! ^w 8,volaille0 appe>s on a m5u4 ,f\r qualities ( f[l are recognis$ 9 cook]y1 & ea* plays its "p1 has its uses1 & is q di/9ct f ! o!r ?ree4 ,we h3-- 7#a7 ,pullets & capons2 usually s]v$ :ole1 ei!r z relevs or roa/s4 7#b7 ,*ick5s1 s-call$ 8 la ,re9e02 us$ = sauts & *iefly = roa/s4 7#c7 ,spr+ *ick5s2 be/ suit$ to en cocotte or grill$ prep>ations4 7#d7 ,*icks2 s]v$ only en cocotte or grill$4 ,suprmes & ail]ons ( f[l1 :i* are among ! f9e/ entres1 are suppli$ by *ick5s la ,re9e or by ,spr+ *ick5s4 ,f9ally1 !re are ! giblets1 consi/+ ( ! p9ions1 necks1 gizz>ds1 & liv]s ( f[l1 :i* give rise to a numb] ( prep>ations1 ! recipes :]e( ,i %all give briefly at ! end ( ! s]ies4 #addc--,,pullets ,,& ,,capons ,,= ,,relev,s ,pullets & capons = relevs & entres are poa*$ or pol$2 sometimes1 b m r>ely1 !y are brais$4 ,! birds to be treat$ by poa*+ are truss$ ) ! claws fold$ back & ins]t$ into ! belly2 _! fillets & legs are rubb$ ) lemon1 s z to keep !m :ite1 & !y are !n cov]$ ) ?9 slices ( l>d+ bacon4 ,! +r$i5ts = *ick5 poa*+ /ock 7 giv5 "u ,no4 #bdi4 ,! bird is kn[n to be cook$ :5 ! blood :i* issues f a prick on ! leg is :ite or fa9tly p9k4 ,^! f[ls are sometimes l>d$ or /udd$4 ,:5 ?is is to be done1 dip ! legs & belly ( a truss$ & lemon-rubb$ f[l into boil+ :ite /ock2 ?is w be f\nd to suffici5tly h>d5 ! fle% to all[ ( its be+ treat$ 9 ! requir$ way4 ,! products us$ = /udd+ & l>d+ are1 accord+ to circum/ances1 ham or tongue1 truffles or mu%rooms1 & sometimes1 ! r$ "p ( a c>rot = ! l>d+4 ,only truffles1 ham & tongue are us$ = /udd+4 ,pol$ f[ls are truss$ z above2 !y are cov]$ ) slices ( bacon 9 ord] t ! fillets may be protect$ dur+ ! fir/ /ages ( ! cook+2 !n !y are cook$ 9 butt] on pol+-aromatics1 "u cov] & 9 a deep1 ?ick saucepan4 ,:5 ! piece is almo/ cook$1 j moi/5 x a little1 ei!r ) ri* p\ltry-/ock1 ) ! cook+-liquor ( truffles or mu%rooms1 ) ,madeira1 r$ or :ite w9e1 c4 ,?is moi/5+ s]ves 9 ! ba/+ ( ! f[l & mu/ !re=e be r5ew$ if x r$uces too quickly4 ,aft] hav+ be5 cle>$ ( all grease1 x is always add$ to ! sauce :i* accompanies ! piece ( p\ltry4 ,brais$ f[ls are always treat$ aft] ! mann] describ$ "u ,no4 #bdh2 !y are n rubb$ ) lemon1 b !y are cov]$ ) slices ( bacon4 ,! latt] %\ld only cov] ! brea/1 b be ?ick1 not)/&+2 = !y protect ! belly1 :i*1 )\t !m1 w\ld %rivel by ! "t ! legs cook$4 ,! cov]+ ( bacon is ess5tial to all pieces ( p\ltry1 :e!r ^! be poa*$1 pol$1 brais$ or roa/$4 #addd--,,! ,,way ,,to ,,s]ve ,,p\ltry ,,relev,s ,,quickly ,,& ,,hot ,i feel b\nd to call ! read]'s att5tion to ?is v important po9t 9 cul9>y "w3-- ,ow+ to ! difficulties involv$ 9 ! c>v+ ( ! f[l & ! plac+ & arrang+ ( ! pieces & _! g>ni% ^u ! consum]s' plates--bo? ( :i* op]ations require dext]ity & exp]tness1 :i* ^? 9 *>ge v (t5 d n possess1 or ?anks to ! ineffici5cy ( p>ticul> in/allations1 or :at n1 ,i h notic$ = "s consid]able "t1 t ! me?od ( s]v+ l>ge pieces ( p\ltry is1 9 _m cases1 v f> f be+ ! "r "o4 ,=1 inde$1 h[ (t5 does n ! d9] f9d himself pres5t$ ) a plate ( f[l :i* is nei!r appetis+ly da9ty nor yet suffici5tly hot6 ,x foll[s f ?is1 t all ! c>e & tr\ble devot$ by a *ef to ! prep>ation ( ! di% are entirely wa/$4 ,n[1 ,i h tri$ to improve ?is /ate ( affairs1 by plann+ a me?od ( s]v+ :i* w\ld be at once simple & exp$iti\s1 )\t necess>ily be+ devoid ( ta/efulness & pres5tability4 ,9 ! fir/ place1 x is my practice to remove ! f[l's two suprmes1 9 ! kit*51 & to keep !m w>m 9 a little cook+-liquor until ! la/ m9ute4 ,secondly1 ,i remove all ! bones ( ! brea/1 & ,i recon/ruct ! f[l ) a g>ni% 9 keep+ ) ! di%1 i4e41 ei!r a m\ssel9e =cemeat1 pilaff rice comb9$ ) cream1 foie gras & truffles1 spaghetti1 or noodles ) cream4 ,hav+ prop]ly smoo!d & arrang$ ! select$ g>ni%1 ! f[l may n[ be plac$1 ei!r at "o end ( any b a r\nd di%1 or on a l[ cu%ion ( fri$ bread1 on :i* x may be set firmly4 ,x may also be entirely coat$ ) ,mornay sauce1 spr9kl$ ) grat$ *eese1 & spe$ily glaz$4 ,:5 ! body ( ! bird is di%$1 its g>ni% %\ld be set r\nd x 9 f9e1 t>tlet cru/s2 its suprmes1 quickly slic$1 %\ld be di/ribut$ among ! t>tlets1 & ! di% s5t to ! table ) ! sauce sep>ately4 ,by ?is means1 x rea*es ! table hot1 x is s]v$ quickly & cleanly2 & e p]son gets a slice ( meat1 & n g>ni% only1 z 0 s (t5 ! case =m]ly4 ,in/ead ( t>tlets1 "o may use ?9 crotons ( bread1 ( ! size ( ! slices ( *ick51 & fri$ 9 fre% butt]4 ,?us1 = a 8,p\l>de la ,d]by10 aft] hav+ /uff$ ! pullet ) rice1 suppress$ ! bones ( ! brea/1 & remov$ ! suprmes2 all t is necess>y is to prop]ly %ape ! rice1 & to di% ! f[l on a cu%ion4 ,?is done1 prep>e z _m crotons & slices ( foie-gras1 sautd 9 butt]1 z !re are d9]s1 & arrange !m r\nd ! pullet--! slices ( foie-gras ly+ on ! crotons4 ,n[1 quickly cut ! suprmes into slices2 put "o ( ^! on ea* slice ( foie-gras1 & on ea* ( ! latt] put a slice ( truffle4 ,put ! pullet1 ?us prep>$1 9 ! ov5 = a few m9utes2 let x get v hot1 & s5d x to ! table ) ! sauce sep>ately4 ,9 ! d9+-room ! ,matre-d'htel quickly s]ves ! g>ni%$ crotons on hot plates1 beside ea* croton he puts a tablespoonful ( ! rice ) :i* ! pullet has be5 /uff$1 &1 f9ally1 a tablespoonful ( sauce4 ,9 less ?an two m9utes aft] its entrance into ! d9+-room1 ! pullet is ?us s]v$ w>m to ea* p]son4 ,( c\rse1 ! above measures ref] to ! f[l t has to be di%$ :ole & pres5t$2 b1 :5 ?is is n requir$1 ! rice )drawn f ! cook$ bird ne$ only be set 9 ! c5tre ( a deep1 squ>e entre di% 7fitt$ ) a cov]71 & surr\nd$ by ! slic$ suprmes1 ) int]calat$ slices ( foie-gras & truffle4 ,! sauce is also s]v$ sep>ately 9 ?is case4 ,cov] ! di%1 s t x may /& & keep hot a few m9utes1 if necess>y1 )\t spoil+4 ,! legs1 :i* are r>ely s]v$ at a well-ord]$ d9n]1 rema9 9 ! kit*5 toge!r ) ! c>cass4 ,i _c too /rongly recomm5d ! sy/em j describ$1 :5ev] ! circum/ances all[ ( its be+ put into practice4 ,x is ! only "o t ensures an effici5t s]vice1 calculat$ to give entire satisfaction to all conc]n$4 #adde--,,p\l>de ,,albuf]a ,/uff ! pullet ) ! rice prescrib$ "u ,no4 #bbef1 & poa* x4 ,di% x & coat ) ,albufra sauce4 ,surr\nd ) small t>tlet cru/s1 g>ni%$ ) truffles rais$ by means ( a spoon ! size ( a pea2 qu5elles ( ! same %ape2 small button mu%rooms1 & cocks' kidneys4 ,coh]e ?is g>ni% ) ,albufra sauce4 ,betwe5 ea* t>tlet1 place a slice ( salt$ tongue1 cut to ! %ape ( a cock's comb4 #addf--,,p\l>de ,,alex&ra ,hav+ l>d$ ! pullet ) tongue & truffle1 poa* x4 ,?is done1 remove ! suprmes1 & replace !m by m\ssel9e =cemeat2 smoo? ?is =cemeat1 giv+ x ! %ape ( ! pullet 9 s do+1 & set to poa* 9 ! front ( ! ov54 ,n[1 coat ! piece ) ,mornay sauce1 & glaze quickly4 ,di%1 & surr\nd ) t>tlet-cru/s g>ni%$ ) asp>agus-heads1 coh]$ ) butt]2 place a collop ( ! res]v$ suprmes 7:i* %\ld h be5 kept hot7 on ea* t>tlet1 & bord] ! di% ) a ?read ( pale glaze4 #addg--,,p\l>de ,,ambassadrice ,/ud ! pullet ) truffles1 cov] x ) a ,matignon 7,no4 #bbg71 wrap x 9 musl91 & braise x4 ,remove ! suprmes2 suppress ! bones ( ! brea/2 fill ! c>cass ) a g>ni% ( asp>agus-heads1 coh]$ ) butt]1 & arrange ?is g>ni% z already describ$ "u ,no4 #addd4 ,slice ! suprmes1 & put !m back on ! g>ni%1 9 su*wise z to recon/ruct ! brea/ ( ! f[l4 ,coat ! piece ) some:at /iff & f9e suprme sauce2 di% x1 & surr\nd x ) lamb sweet-breads1 /udd$ ) truffles1 brais$ & glaz$1 & alt]nate ! sweetbreads ) little faggots ( asp>agus-heads4 #addh--,,p\l>de ,,&al\se ,pole ! pullet4 ,di% x1 & coat x ) its pol+-liquor1 comb9$ ) tomatd half-glaze sauce4 ,on ei!r side ( x set "s capsicums1 /uff$ ) rice1 & "s r\ndels ( egg-plant1 season$1 dr$g$ & toss$ 9 butt]2 alt]nat+ ! two products4 #addi--,,p\l>de ,a ,l',,anglaise ,poa* ! pullet1 & coat x ) a ,b*amel sauce flav\r$ ) *ick5-ess5ce4 ,di% x & surr\nd x ) slices ( salt$ tongue1 laid tile-fa%ion on ei!r side2 & heaps ( c>rots & turnips 7cut to ! %ape ( balls7 & peas & cel]y1 at ei!r end4 ,all ^! vegetables %\ld be cook$ l'anglaise2 i4e41 ei!r 9 boil+ wat] or 9 /eam4 #adej--,,p\l>de ,a ,l',,aurore ,poa* ! pullet )\t col\ration2 di% x1 & coat x ) an 8,aurore ,sauce0 7,no4 #fj74 ,surr\nd x ) m$ium-siz$1 decorat$ qu5elles2 & trimm$ oval slices ( salt$ tongue1 arrang$ accord+ to fancy4 #adea--,,p\l>de ,a ,,la ,,beau=t ,/uff ! pullet ) a f9e foie-gras1 /iff5$ 9 ! ov5 = tw5ty m9utes ) a little ,madeira1 & cool$4 ,fill up ! pullet ) a little1 f9e sausage-meat2 /ud x ) truffles1 & braise x 9 %ort moi/5+4 ,di% x on a l[ cu%ion1 & surr\nd x ) brais$1 lambs' tongues1 alt]nat$ ) arti*oke-bottoms1 g>ni%$ ) a rosette ( ,s\bise pure4 ,z an adjunct1 use ! brais+-liquor1 cle>$ ( all grease4 #adeb--,,p\l>de ,,b\illie ,a ,l',,anglaise ,cook ! pullet 9 light1 :ite /ock ) "o lb4 ( brea/ ( bacon & a g>ni% ( vegetables z = pot-au-feu4 ,di%1 & surr\nd ) ! bacon1 cut into slices4 ,s]ve1 sep>ately1 an ,engli% p>sley sauce1 & a sauceboat ( ! pullet's cook+-liquor4 #adec--,,p\l>de ,,aux ,c,,l]is ,pole ! pullet1 & ba/e x t[>ds ! close ( ! op]ation ) /rong veal /ock4 ,prep>e a g>ni% ( brais$ cel]y4 ,di% ! pullet2 surr\nd x ) ! brais$ cel]y1 & cov] ! latt] ) ! pol+-liquor4 #aded--,,p\l>de ,,aux ,,*ampignons ,a ,,brun ,pole ! pullet1 & swill ! saucepan ) mu%room ess5ce4 ,add ?is swill+-liquor 7r$uc$7 to "o-qu>t] p9t ( half-glaze ) ,madeira4 ,di% ! pullet1 & surr\nd x ) tw5ty groov$ & cook$ mu%room-heads4 ,s]ve sep>ately ! r$uc$ half-glaze1 to :i* add two oz4 ( fre% butt]4 #adee--,,p\l>de ,,aux ,,*ampignons ,a ,,blanc ,poa* ! pullet4 ,di% x1 & coat x ) an ,allem&e sauce flav\r$ ) mu%room ess5ce4 ,surr\nd x ) tw5ty groov$1 cook$ & v :ite mu%room-heads4 #adef--,,p\l>de ,,*ano9esse ,prep>e a 8,p\l>de ,s\ffle0 aft] recipe ,no4 #aeah4 ,di% x1 & surr\nd x ) small heaps ( crayfi%es' tails1 alt]nat$ ) small crotons ( fri$ bread1 on ea* ( :i* place a collop ( ! suprmes4 ,f9i% (f ) a slice ( truffle on ea* collop ( ! suprmes4 ,s]ve a ,mornay sauce1 f9i%$ ) crayfi% butt]1 sep>ately4 #adeg--,,p\l>de ,,*,,tela9e ,pole ! pullet )\t lett+ x acquire too mu* col\r4 ,di% x1 & surr\nd x ) small arti*oke-bottoms1 /ew$ 9 butt] & g>ni%$ ) ,s\bise4 ,alt]nate ! arti*oke-bottoms ) small heaps ( *e/nuts cook$ 9 consomm & glaz$4 ,p\r a little ?ick5$ pol+-liquor on ! bottom ( ! di%1 & s]ve :at rema9s ( x1 sep>ately1 9 a sauceboat4 #adeh--,,p\l>de ,,*evali,,re ,remove ! suprmes1 & ! m9ion fillets4 ,l>d ! =m] ) two r[s ( truffles & two r[s ( tongue2 trim ! m9ion fillets2 make five or six slits 9 ea*2 ins]t a ?9 slice ( truffle half-way into ea* slit1 & draw ! respective ends ( ! two fillets toge!r 9 su*wise z to =m two r+s4 ,put ! suprmes & ! m9ion fillets ea* into a butt]$ sautpan1 & cov] ! latt]4 ,remove ! pullet's legs1 keep+ ! sk9 z long z possible2 bone !m to )9 "o & "o-?ird in*es ( ! jo9ts1 & cut (f ! claws1 aslant1 j bel[ ! same jo9ts4 ,g>ni% ! bon$ regions ) godiveau prep>$ ) cream close ! op5+ by means ( a few /it*es ( /rong cotton1 & truss ea* leg 9 su* a mann] z to imitate a small duck4 ,poa* ^! /uff$ legs 9 /ock made f ! pullet's c>cass4 ,also poa* ! suprmes & ! m9ion fillets 9 good "t1 ) a little mu%room cook+-liquor1 & a few drops ( lemon juice4 ,) a p9* ( fl\r mix$ ) wat]1 /ick a fri$ croton 7! %ape ( a pyramid1 ?ree in*es high & ( two in* base7 9 ! middle ( a di%4 ,ar\nd ?is pyramid1 arrange ! two /uff$ legs & ! two suprmes2 putt+ ea* ( !m on a decorat$ qu5elle ) ! view ( slightly rais+ !m4 ,set ! m9ion fillets on ! legs1 &1 betwe5 ! latt] & ! suprmes1 lay small heaps ( cocks' combs & kidneys1 & "s v :ite mu%room-heads4 ,pi]ce ! croton ) a hatelet g>ni%$ ) "o truffle1 "o f9e cock's comb1 & a l>ge mu%room4 ,s]ve a suprme sauce sep>ately4 ,n4,b4--,?is di% is g5]ally bord]$1 ei!r ) noodle-pa/e1 :ite ,engli% pa/e1 or ) a *as$ silv] bord]4 #adei--,,p\l>de ,,*imay ,/uff ! pullet ) "o-half lb4 ( half-poa*$ noodles1 toss$ 9 butt]1 & comb9$ ) a little cream & ?ree oz4 ( foie-gras cut into l>ge dice4 ,pole x g5tly2 di% x1 & coat x ) "s ( its pol+-liquor1 ?ick5$4 ,di/ribute ov] ! pullet a copi\s am\nt ( raw noodles1 sautd 9 cl>ifi$ butt]2 & s]ve ! rema9d] ( ! ?ick5$ pol+-liquor sep>ately4 #adfj--,,p\l>de ,,*ipolata ,pole ! pullet & put x into a t]r9e pt ) a g>ni% consi/+ ( small1 glaz$ onions2 *ipolata sausages1 poa*$ 9 butt]2 *e/nuts cook$ 9 consomm2 fri$ pieces ( bacon2 &1 if desir$1 "s small glaz$ c>rots4 ,add ! pullet's cook+-liquor1 & simm] = t5 m9utes be=e s]v+4 #adfa--,,p\l>de ,a ,,la ,,*ivry ,poa* ! pullet4 ,di% x & coat x ) ,*ivry sauce 7,no4 #gh74 ,s]ve a ,macdo9e ( new vegetables2 coh]$ ) butt] or cream1 sep>ately4 #adfb--,,p\l>de ,,cussy ,braise ! pullet4 ,di% x & surr\nd x ) :ole truffles1 cook$ 9 ,mirepoix ) ,madeira1 & alt]nat$ ) f9e1 grill$ mu%rooms1 g>ni%$ ) arti*oke pure4 ,9 front ( ! pullet set a small1 silv] %ell1 9 :i* %ape a pyramid ( l>ge cocks' combs1 heat$ 9 butt]4 #adfc--,,p\l>de ,,en ,,demi-,,deuil ,betwe5 ! sk9 & ! fillets ( ! f[l ins]t a few f9e slices ( raw truffle4 ,l>d ! pullet & poa* x4 ,:5 x is ready1 /ra9 ! cook+-liquor ?r\gh a napk92 r$uce x1 & add x to a v :ite suprme sauce1 conta9+ slices ( truffle4 ,di% ! pullet2 cook x ) "s ( ! sauce1 & s5d :at rema9s1 sep>ately1 9 a sauceboat4 #adfd--,,p\l>de ,,demid(f ,pole ! pullet4 ,:5 x is ?ree-p>ts done1 put x into a cocotte & surr\nd x ) ! foll[+ g>ni%1 prep>$ 9 advance & /ew$ 9 butt]2 viz3--"o-half lb4 ( c>rots & five oz4 ( turnips1 cut into groov$ cresc5ts1 "o in* 9 diamet]2 five oz4 ( small onions cut into ?9 r\ndels1 & five oz4 ( cel]y4 ,complete ! cook+ ( ! pullet ) ?is g>ni%1 & add to x1 :5 ab\t to s]ve1 ?ree oz4 ( truffles1 cut to ! %ape ( cresc5ts1 & "o-six? p9t ( *ick5 /ock4 ,s]ve ! prep>ation 9 ! cocotte1 aft] hav+ cle>$ ! liquor ( all grease4 #adfe--,,p\l>de ,,d]by ,/uff ! pullet ) rice1 prep>$ aft] recipe ,no4 #bbef2 & pole x4 ,di%1 & surr\nd x ) collops ( foie-gras1 toss$ 9 butt] 7ea* set on a small1 fri$ croton71 & alt]nate ^! ) l>ge1 :ole truffles1 cook$ 9 *ampagne4 ,z an adjunct1 s]ve ! pullet's cook+-liquor1 cle>$ ( all grease1 comb9$ ) ! cook+-liquor ( ! truffles & "o-six? p9t ( veal gravy4 ,r$uce ! :ole to "o-six? p9t & ?ick5 ) arr[-root4 #adff--,,p\l>de ,,diva ,/uff ! pullet ) rice1 prep>$ aft] recipe ,no4 #bbef1 & poa* x )\t col\ration4 ,di% x1 & coat x ) suprme sauce1 flav\r$ ) paprika4 ,s5d a g>ni% consi/+ ( cpes ) cream1 sep>ately4 ,n4,b4--,?is di% 0 s]v$ = ! fir/ "t to ,mme4 ,adel9a ,patti1 ! great s+]4 #adfg--,,p\l>de ,,devon%ire ,bone ! brea/ ( a f9e pullet2 season x inside1 & fill x ) a *ick5 =cemeat1 prep>$ ) cream & mix$ ) half its weight ( v f9e sausage-meat4 ,9 ! middle ( ! pullet set a nice salt$ & cook$ calf's tongue1 trimm$ & cle>$ ( all c>tilage2 & place x s t its ?9 end lies 9 ! region ( ! bird's tail4 ,sew up ! pullet's belly ) ?9 /r+1 all[+ ! sk9 suffici5t play n to te> "u ! pressure ( ! =cemeat1 :i* swells :ile cook+4 ,truss1 cov] ! pullet ) a slice ( l>d+ bacon1 poa*1 & dra9 x4 ,:5 ab\t to s]ve1 make an incision ar\nd ! brea/ ) ! po9t ( a knife2 deta* ! /uff+ ) ! blade ( a knife1 pass$ horizontally on a level ) ! sp9e1 & cut (f1 at a /roke1 ! piece consi/+ ( ! pullet's brea/1 ! /uff+1 & ! calf's tongue4 ,di% ! c>cass ) ! legs & w+s /ill atta*$1 on a l[ cu%ion4 ,cut ! brea/1 l5g?wise1 into two2 &1 if ! f[l has be5 prop]ly /uff$1 ! tongue %\ld !n be f\nd neatly bisect$4 ,slice ea* half1 & return !m to ! c>cass 9 su*wise z to recon/ruct ! bird & give x an unt\*$ appe>ance4 ,coat lightly ) ,allem&e sauce1 comb9$ ) v r$ tongue1 cut into dice2 & surr\nd ) a bord] ( timbales made f a pure ( fre% peas 7,no4 #baif71 ea* set on an arti*oke bottom4 ,s]ve a sauceboat ( ! same sauce z t ) :i* ! pullet 0 coat$4 #adfh--,,p\l>de ,a ,l',,cossaise ,/uff ! pullet ) pe>l b>ley cook$ 9 :ite consomm1 well dra9$1 & comb9$1 p] lb41 ) an equal quantity ( f9e sausage-meat 7to :i* has be5 add$ a *opp$ onion1 cook$ 9 butt]71 & two tablespoonfuls ( cream4 ,poa* ! pullet 9 ! usual way2 di% x & coat x ) cossaise sauce1 i4e41 an ,allem&e sauce1 comb9$ ) a brunoise ( vegetables3 c>rots1 onions1 leeks1 & cel]y1 & a l>ge "p ( ! r$uc$ pullet's poa*+-liquor4 ,s]ve a g>ni% ( ,fr5* beans ) cream1 sep>ately4 #adfi--,,p\l>de ,,d\>d ,,vii ,/uff ! pullet ) rice1 prep>$ aft] recipe ,no4 #bbef1 & poa* x )\t col\ration4 ,di% x1 & coat x ) a curry sauce1 comb9$ ) two oz4 ( r$ capsicums 9 dice1 p] p9t ( sauce4 ,s]ve a g>ni% ( cucumb]s ) cream1 sep>ately4 ,n4,b4--,?is di% 0 orig9at$ at ! ,c>lton ,hotel on ! occasion ( ,8 ,maje/y ,k+ ,edw>d ,,vii4's ,coronation4 #adgj--,,p\l>de ,,en ,,e/\ffade ,half-pole ! pullet 9 a saucepan4 ,l9e ! bottom & sides ( an oval cocotte ) ?9 slices ( ham4 ,put ! half-pol$ pullet into ?is cocotte1 toge!r ) "o lb4 ( c>rots1 onions1 & cel]y1 all ?ree slic$1 fri$ 9 butt] & mod]ately season$ ) salt & pepp]4 ,swill ! saucepan ) "o-?ird p9t ( /rong veal /ock2 r$uce to half2 put ?is r$uc$ /ock into ! cocotte2 cov] ! latt]2 seal d[n ! lid ) a ?read ( pa/e1 & complete ! cook+ ( ! pullet 9 a some:at hot ov5 = ?ree-qu>t]s ( an h\r4 #adga--,,p\l>de ,a ,l',,e/ragon ,poa* ! pullet1 & add to ! ord9>y g>ni% a bun* consi/+ ( five or six sprigs ( t>ragon4 ,di%1 & decorate ! pullet's brea/ ) a nice spray ( blan*$ t>ragon leaves4 ,r$uce & /ra9 ! pullet's cook+-liquor1 & s]ve x sep>ately4 #adgb--,,p\l>de ,a ,,la ,,favorite ,/uff ! pullet ) "o-half lb4 ( rice1 prep>$ aft] recipe ,no4 #bbef4 ,poa* x2 di% x1 & coat ) a suprme sauce4 ,surr\nd ) a g>ni% ( cocks' combs & kidneys1 & slices ( truffle4 #adgc--,,p\l>de ,a ,,la ,,f]mi,,re ,prep>e ! pullet z = ,no4 #adgj2 b1 in/ead ( l9+ ! cocotte ) slices ( ham1 cut ! latt] into dice & add ^! to ! g>ni%1 toge!r ) f\r oz4 ( peas & f\r oz4 ( ,fr5* beans1 cut into small loz5ges4 #adgd--,,p\l>de ,a ,,la ,,f9anci,,re ,braise ! pullet4 ,di% x1 & surr\nd x ) a g>ni% consi/+ ( small heaps ( qu5elles made f *ick51 m\ssel9e =cemeat2 groov$1 button-mu%room heads2 cocks' combs & kidneys2 slices ( truffle1 & blan*$ olives4 ,add a small quantity ( half-glaze sauce prep>$ ) truffle ess5ce4 ,s5d a sauceboat ( ! same sauce sep>ately4 #adge--,,p\l>de ,a ,,la ,,ga/ronome ,/uff ! pullet ) "o-half lb4 ( noodles1 slightly toss$ 9 butt]1 & pole x4 ,swill ! saucepan ) "o-qu>t] p9t ( *ampagne4 ,di% ! pullet & surr\nd x ) m$ium-siz$ truffles1 cook$ 9 *ampagne1 alt]nat$ ) small heaps ( cook$ & glaz$ *e/nuts1 & place a cock's kidney betwe5 ea* heap4 ,s]ve1 sep>ately1 a half-glaze sauce1 flav\r$ ) truffle ess5ce & comb9$ ) ! r$uc$ swill+-liquor4 #adgf--,,p\l>de ,a ,,la ,,god>d ,braise ! pullet br[n4 ,di% x & surr\nd x ) spoon-m\ld$ qu5elles ( =cemeat1 comb9$ ) *opp$ mu%rooms & truffles2 l>ge oval qu5elles1 decorat$ ) tongue & truffle2 groov$ button-mu%room heads2 cocks' combs & kidneys2 glaz$ small lambs' sweetbreads2 & olive-%ap$ truffles4 ,slightly coat ?is g>ni% ) ,god>d sauce1 comb9$ ) "s r$uc$ brais+-liquor1 & s5d :at rema9s ( ! latt] 9 a sauceboat4 #adgg--,,p\l>de ,a ,,la ,,grammont ,poa* ! pullet1 & let x half-cool4 ,n[ remove ! suprmes & ! bones ( ! brea/2 fill up ! cavity 9 ! c>cass ) a g>ni% consi/+ ( l>ks' fillets1 sautd j be=e di%+2 groov$ button-mu%room heads2 cocks' combs & kidneys2 & coh]e ! :ole by means ( ,b*amel sauce1 f9i%$ ) truffle ess5ce4 ,slice ! suprmes1 & return !m to _! place1 sett+ a slice ( truffle betwe5 ea*4 ,coat ! pullet ) a /iff ,allem&e sauce2 spr9kle ) grat$ ,p>mesan & melt$ butt]2 glaze quickly1 & s]ve at once4 #adgh--,,p\l>de ,,gr& ,h,,tel ,cut up ! f[l z = a saut di%1 & cook x 9 butt]1 "u cov]4 ,!n set ! pieces 9 a v hot cocotte1 & di/ribute !reupon five oz4 ( raw truffles cut into ?ick slices & slightly salt$ & pepp]$4 ,swill ! sautpan ) a few tablespoonfuls ( :ite w9e2 add a little *ick5 /ock2 p\r ?is liquor into ! cocotte2 ?or\ghly close ! latt]1 & put x 9 a v hot ov5 = eight or t5 m9utes ) ! view ( cook+ ! truffles4 ,s]ve ! prep>ation z x /&s 9 ! cocotte4 ,n4,b4--,?is di% 0 inv5t$ at ! ,gr& ,hotel at ,monte ,c>lo1 z a means ( (f]+ to ^? :o c\ld n wait = ! prep>ation ( truffl$ pullets a sub/itute ( a some:at simil> nature to ! latt]4 #adgi--,,p\l>de ,,au ,,gros ,,sel ,poa* ! pullet1 & add to x t5 small olive-%ap$ c>rots & t5 small onions4 ,di%1 & surr\nd ! bird ) ! c>rots & ! onions1 arrang$ 9 small heaps4 ,s]ve1 sep>ately1 a sauceboat conta9+ ! pullet's cook+-liquor1 & a cell> ( kit*5 salt4 #adhj--,,p\l>de ,a ,,la ,,grecque ,/uff ! pullet ) rice1 prep>$ aft] recipe ,no4 #bbec1 & pole x4 ,di% x1 & coat x ) v /rong r$uc$ *ick5 /ock1 ?ick5$ by means ( arr[root4 #adha--,,p\l>de ,a ,,la ,,hongroise ,pole ! pullet4 ,di% x2 coat x ) ,hongroise sauce1 & surr\nd x ) timbales ( pilaff rice1 comb9$ ) tomato pulp1 cut into dice4 ,s5d a ,hongroise sauce sep>ately4 #adhb--,,p\l>de ,,aux ,,hu,,tres ,boil ! pullet g5tly 9 light1 :ite /ock1 until x is well cook$4 ,) ! cook+-liquor prep>e a suprme sauce1 & add !reto ! almo/ entirely r$uc$ poa*+-liquor ( tw5ty-f\r oy/]s1 "o-half p9t ( cream1 & ! tw5ty-f\r oy/]s 7cle>$ ( _! be>ds74 ,di% ! pullet1 & p\r ?is sauce ov] x4 #adhc--,,p\l>de ,a ,l',,indi5ne ,poa* ! pullet4 ,di% x2 coat ) ,indi5ne sauce1 & s]ve a timbale ( rice l',indi5ne1 prep>$ aft] recipe ,no4 #bbed1 sep>ately4 #adhd--,,p\l>de ,,isabelle ,,de ,,france ,/uff ! pullet ) rizotto1 comb9$ ) two oz4 ( truffle slices & eighte5 crayfi%es' tails1 & poa* x 9 :ite /ock conta9+ "o bottle ( ,*ablis w9e4 ,) ! pullet's cook+-liquor prep>e a highly-season$ suprme sauce4 ,di% ! bird on a small cu%ion2 coat x ) sauce1 & surr\nd x ) f9e black truffles1 cook$ 9 *ampagne1 & set ea* on a small1 r\nd1 & slightly holl[$ croton ( fri$ bread4 ,s]ve ! rema9d] ( ! sauce sep>ately4 #adhe--,,p\l>de ,a ,l',,ivoire ,poa* ! pullet1 keep+ x v :ite4 ,di% x1 & s]ve x pla94 ,s5d1 sep>ately1 an ivory sauce1 a sauceboat ( ! pullet's cook+-liquor1 & "s k9d ( g>ni%1 su* z mac>oni or noodles ) cream cpes1 cucumb]1 c4 #adhf--,,p\l>de ,,lady ,,curzon ,/uff ! pullet ) rice1 prep>$ aft] recipe ,no4 #bbef1 & poa* x4 ,di% x1 & coat x ) an ,indi5ne sauce4 ,a g>ni% ( cpes or cucumb] ) cream may be s]v$ at ! same "t4 #adhg--,,p\l>de ,,l\ise ,d',,orl,,ans ,ins]t a :ole foie gras into ! pullet1 ! =m] hav+ be5 /udd$ ) truffles1 poa*$ = fifte5 m9utes 9 "s succul5t veal /ock1 & "o glassful ( old ,madeira1 & aft]w>ds cool$4 ,/iff5 & col\r ! pullet = tw5ty m9utes 9 ! ov51 spr9kl+ x ) butt] ! :ile4 ,cov] x entirely ) ?ick slices ( truffles2 cov] ^! ) slices ( bacon1 & envelop ! :ole 9 a lay] ( pla9 d\gh1 :i* %\ld be well seal$ up4 ,set ! pullet1 prep>$ 9 ?is way1 on a bak+-tray2 make a slit 9 ! top ( ! pa/e = ! escape ( /eam dur+ ! cook+ process1 & cook 9 a mod]ate ov5 = "o & ?ree-qu>t] h\rs4 ,?is pullet is s]v$ z x /&s1 cold or hot4 #adhh--,,p\l>de ,a ,,la ,,l\isiane ,/uff ! pullet ) "o lb4 ( maize ) cream1 comb9$ ) "o & "o-half oz4 ( capsicums cut into dice1 & pole x4 ,di% x & bord] x1 on ei!r side1 ) timbales ( rice & fri$ bananas1 arrang$ alt]nately4 ,at ei!r end ( ! di% set a cr\/ade ( l9+ pa/e1 g>ni%$ ) maize 8 la crme40 #adhi--,,p\l>de ,a ,,la ,,lucullus ,braise ! pullet4 ,di% x1 & surr\nd x ) 7#a7 f9e truffles1 cook$ 9 *ampagne1 alt]nat$ ) 7#b7 l>ge1 r\nd qu5elles ( m\ssel9e =cemeat4 ,at ei!r end ( ! di%1 :i* %\ld be oval1 set a small silv] %ell ( ! same height z ! cu%ion on :i* ! pullet lies4 ,g>ni% ^! %ells ) v :ite1 curl$ cocks' combs & cocks' kidneys4 ,add ! r$uc$ brais+-liquor to a half-glaze sauce1 flav\r$ ) truffle ess5ce2 cov] ! bottom ( ! di% ) "s ( ?is sauce1 & s5d :at rema9s1 sep>ately1 9 a sauceboat4 #adij--,,p\l>de ,a ,,la ,,manc9i ,poa* ! pullet4 ,remove ! suprmes2 suppress ! bones ( ! brea/ )\t t\*+ ei!r ! p9ions or ! legs1 & set ! c>cass1 ?us prep>$1 on a v l[ cu%ion ( bread or rice1 s t x may be /eady4 ,fill ! c>cass ) mac>oni1 coh]$ ) *eese & cream1 & comb9$ ) ?ree oz4 ( foie gras 9 dice1 & "o-half oz4 ( a juli5ne ( truffles4 ,slice ! suprmes1 & recon/ruct !m on ! mac>oni1 plac+ a f9e slice ( truffle betwe5 ea*4 ,coat ! pullet ) a /iff & unctu\s cream sauce2 spr9kle ) grat$ *eese1 & glaze quickly at ! salam&]4 ,s]ve sep>ately a creamy suprme sauce4 #adia--,,p\l>de ,,m>gu]ite ,,de ,,savoie ,fry quickly t5 l>ks 9 butt]1 ins]t ^! into a f9e pullet1 & braise ! latt] 9 veal /ock & :ite ,savoy w9e1 9 equal quantities4 ,prep>e a milk pol5ta 7,no4 #bbid72 spread x on a tray 9 lay]s "o in* ?ick1 & let x cool4 ,n[ /amp x ) a r\nd cutt] "o & "o-half in*es 9 diamet]1 &1 a few m9utes be=e s]v+1 dr$ge ^! r\ndels ( pol5ta1 & br[n !m 9 cl>ifi$ butt]4 ,j be=e di%+ up1 spr9kle !m ) grat$ ,p>mesan1 & glaze !m quickly at ! salam&]4 ,di% ! pullet on a v l[ cu%ion ( fri$ bread2 surr\nd x ) ! glaz$ r\ndels ( pol5ta2 p\r a little ( ! f[l's cook+-liquor1 ?ick5$1 ov] ! di%1 & s5d :at rema9s ( x 9 a sauceboat4 ,s]ve at ! same "t a vegetable-di% ( :ite ,pi$mont truffles1 slightly heat$ 9 a little butt] & "s consomm4 #adib--,,p\l>de ,a ,,la ,m,,nag,,re ,poa* ! pullet 9 "s r gelat9\s :ite /ock4 ,slice six c>rots1 six new potatoes1 six new onions2 put ! :ole into a saucepan1 & cook g5tly 9 ! f[l's poa*+-liquor1 ) ! lid ( ! saucepan (f4 ,:5 ! vegetables are cook$1 & ! liquor is suffici5tly r$uc$1 set ! pullet 9 a special oval cocotte1 & cov] x ) ! prep>$ vegetables & _! cook+-liquor4 #adic--,,p\l>de ,,mireille ,pole ! pullet4 ,di% x2 surr\nd x ) small timbales ( rice ) saffron1 alt]nat$ ) t>tlet cru/s1 g>ni%$ ) concass$ tomatoes cook$ 9 butt]1 & set a f9e1 /on$ olive on ea* t>tlet4 ,s]ve a tomato sauce sep>ately4 #adid--,,p\l>de ,a ,,la ,,montbazon ,/ud ! pullet ) truffles1 & poa* x4 ,di% x2 coat x ) suprme sauce1 & surr\nd x ) poa*$ lamb sweetbreads1 spoon-m\ld$ qu5elles ( m\ssel9e1 *ick5 =cemeat1 & groov$ mu%room heads1 arrang$ alt]nately4 ,s]ve a suprme sauce sep>ately4 #adie--,,p\l>de ,a ,,la ,,monte ,,c>lo ,poa* ! pullet4 ,di% x2 coat x ) suprme sauce1 & surr\nd x on ! "o side ) qu5elles ( p9k1 m\ssel9e1 *ick5 =cemeat1 & on ! o!r ) a bord] ( fair-siz$1 v black truffles4 #adif--,,p\l>de ,a ,,la ,,montmor5cy ,l>d ! pullet ) truffles1 & braise x 9 ,madeira4 ,set x on an oval di%1 &1 at ei!r end ( ! latt]1 place a f9e1 decorat$ qu5elle2 on ei!r side ( ! f[l arrange "s arti*oke-bottoms1 g>ni%$ ) asp>agus-heads1 coh]$ ) butt]4 ,s]ve sep>ately a half-glaze sauce ) ,madeira1 to :i* ! brais+-liquor ( ! pullet has be5 add$4 #adig--,,p\l>de ,a ,,la ,,nantua ,poa* ! pullet4 ,di% x2 coat x ) a suprme sauce1 f9i%$ ) crayfi% butt]1 & surr\nd x ) small heaps ( qu5elles ) crayfi% butt]1 crayfi%es' tails1 & slices ( truffle4 #adih--,,p\l>de ,a ,l',,ori5tale ,/uff ! pullet ) "o lb4 ( pilaff rice ) saffron1 & poa* x4 ,remove its suprmes2 suppress ! brea/-bones by means ( scissors1 )\t t\*+ ! rice1 & coat ! latt] ) ,b*amel sauce col\r$ ) tomato sauce & flav\r$ ) saffron4 ,di%2 recon/ruct ! slic$ suprmes on ! rice1 & set betwe5 ea* slice ano!r ( *[-*[ /ew$ 9 butt]4 ,cov] ! pullet ) ! same sauce z t indicat$ above1 & surr\nd x ) qu>t]s ( *[-*[ cook$ 9 butt]1 or s]ve ?is g>ni% sep>ately4 #adii--,,p\l>de ,,aux ,,ufs ,d',,or ,pole ! pullet )\t lett+ x acquire ov]mu* col\r4 ,/ra9 ! pol+-liquor2 cle> x ( all grease2 add !reto a little tomato pure1 & ?ick5 x ) arr[root4 ,f9i% ) ?ree oz4 ( butt]1 ! juice ( half a lemon1 & a little cay5ne4 ,di% ! pullet2 surr\nd x ) a bord] ( egg-%ap$ croquettes ( egg ) truffles1 & s5d ! sauce sep>ately4 #aejj--,,p\l>de ,a ,,la ,,p>isi5ne ,poa* ! pullet4 ,di% x2 cov] x ) ,allem&e sauce1 & decorate x on top ) slices ( truffles & salt$ tongue cut to ! %ape ( cocks' combs4 ,surr\nd ) spoon-m\ld$ qu5elles ( *ick5 =cemeat1 half ( :i* %\ld h be5 comb9$ ) *opp$ truffles1 & ! o!r half ) *opp$1 salt$ ox-tongue4 ,arrange ! qu5elles r\nd ! f[l1 alt]nately1 & bord] ! di% ) a ?read ( pale glaze4 #aeja--,,p\l>de ,,adel9a ,,patti ,/uff ! pullet ) rice1 prep>$ aft] recipe ,no4 #bbef1 & poa* x 9 :ite1 *ick5 /ock4 ,di% x on a l[ cu%ion2 cov] x ) a suprme sauce1 flav\r$ ) paprika1 & surr\nd x ) fair-siz$ arti*oke-bottoms1 ea* g>ni%$ ) a f9e truffle1 coat$ ) pale meat glaze4 ,s]ve sep>ately a sauceboat ( ! same sauce z t already us$ 9 coat+ ! pullet4 #aejb--,,p\l>de ,a ,,la ,,paysanne ,br[n ! pullet 9 butt]1 & put x into an oval cocotte4 ,ar\nd x set a g>ni% consi/+ ( f\r oz4 ( ! r$ "p ( a c>rot1 ?ree oz4 ( onion1 & two oz4 ( cel]y1 all ?ree m9c$ some:at f9ely4 ,complete ! cook+ ( ! pullet ) ! vegetables1 spr9kl+ x (t5 ! :ile ) good veal /ock4 ,s]ve ! prep>ation z x /&s 9 ! cocotte4 #aejc--,,p\l>de ,a ,,la ,p,,rigord ,/uff ! pullet ) "o-half lb4 ( truffles 9 ! %ape ( l>ge olives1 cook$ 9 two oz4 ( melt$ pork fat1 & mix$1 :ile hot1 ) "o lb4 ( fre%1 grat$ pork fat1 rubb$ ?r\gh a sieve4 ,/r+ ! piece1 tak+ c>e to close all its op5+s1 & pole x g5tly4 ,di% x2 coat x ) a v f9e half-glaze sauce1 made f ! pol+-liquor & f9i%$ ) truffle ess5ce4 #aejd--,,p\l>de ,,petite ,,m>i,e ,poa* ! pullet 9 a little :ite /ock1 & surr\nd x 7:5 sett+ x to cook7 ) six small new onions1 six small c>rots1 six small new potatoes1 & "o-qu>t] p9t ( fre%ly-%ell$ peas4 ,set ! pullet 9 a cocotte ) ! g>ni% ( vegetables1 & coat x ) its r$uc$ cook+-liquor1 comb9$ ) "s excell5t suprme sauce4 #aeje--,,p\l>de ,a ,,la ,,pi,,montaise ,/uff ! pullet ) two-?irds lb4 ( rizotto comb9$ ) "o-half lb4 ( :ite slic$ truffles1 & pole x 9 ! usual way4 ,di% x1 & s]ve at ! same "t a ?ick5$ *ick5 gravy to :i* has be5 add$ ! r$uc$ pol+-liquor4 #aejf--,,p\l>de ,a ,,la ,,portugaise ,/uff ! pullet ) ?ree-qu>t]s lb4 ( rice1 comb9$ ) five oz4 ( peel$ & concass$ tomatoes1 cook$ 9 butt]4 ,pole ! pullet4 ,di% x2 coat x ) a ,portugaise sauce1 comb9$ ) ! pol+-liquor1 & surr\nd x ) a g>ni% ( m$ium-siz$ tomatoes1 /uff$ ) rice 8 la ,portugaise40 #aejg--,,p\l>de ,,pr9cesse ,poa* ! pullet4 ,di% x1 & coat x ) an ,allem&e sauce1 flav\r$ ) mu%room ess5ce & f9i%$ ) two oz4 ( asp>agus-head butt] p] p9t ( sauce4 ,surr\nd x ) cr\/ades ( ,du*esse potatoes1 roll$ 9 breadcrumbs & melt$ butt]1 fri$1 empti$1 !n g>ni%$ ) asp>agus-heads coh]$ ) butt]1 & ea* surm\nt$ by a f9e slice ( truffle4 ,betwe5 ea* cr\/ade set a faggot ( v gre5 asp>agus-heads4 #aejh--,,p\l>de ,,pr9cesse ,h,l,,ne ,/uff ! pullet ) rice prep>$ aft] recipe 7,no4 #bbef71 & poa* x4 ,di% x2 coat x ) suprme sauce1 & surr\nd x ) sp9a* subrics1 cook$ at ! la/ mom5t2 add to ?is g>ni% "s %av+s ( :ite truffles1 b>ely heat$ 9 butt]1 & set 9 a %ell plac$ beh9d ! f[l4 #aeji--,,p\l>de ,r,,g5ce ,/uff ! pullet ) "o lb4 ( m\ssel9e =cemeat ( *ick51 comb9$ ) ?ree oz4 ( crayfi% pure1 & poa* x4 ,di% x2 coat x ) ,allem&e sauce1 flav\r$ ) truffle ess5ce1 & surr\nd x ) ! foll[+ g>ni%1 arrang$ 9 small heaps3--,spoon-m\ld$ qu5elles ( m\ssel9e1 *ick5 =cemeat2 :ite1 curl$1 cocks' combs2 slices ( raw foie gras1 /amp$ out ) a r\nd cutt]1 & toss$ 9 butt]2 small1 groov$1 cook$1 & v :ite mu%rooms2 olive-%ap$ truffles1 & "o r\nd qu5elle decorat$ ) truffles at ei!r end ( ! di%4 #aeaj--,,p\l>de ,,de ,,la ,,re9e ,,anne ,pole ! pullet4 ,:5 x is ready1 remove ! suprmes & ! brea/ bones1 & fill ! c>cass ) a g>ni% ( mac>oni & cream1 comb9$ ) foie gras & truffle dice4 ,cov] ! mac>oni ) ,mornay sauce2 glaze quickly1 & di% ! pullet on a l[ cu%ion4 ,surr\nd x ) small t>tlet cru/s g>ni%$ ) cocks' combs & kidneys1 coh]$ ) ,allem&e sauce1 & set a slice ( ! suprmes on ea* t>tlet4 ,put a silv] %ell conta9+ a pyramid ( truffles beh9d ! f[l4 ,s]ve an ,allem&e sauce1 flav\r$ ) truffle ess5ce1 sep>ately4 #aeaa--,,p\l>de ,,re9e ,,m>got ,/uff ! pullet ) two-?irds lb4 ( m\ssel9e =cemeat ( *ick51 comb9$ ) two oz4 ( almond pure1 & poa* x4 ,di% x2 coat x ) suprme sauce1 f9i%$ ) a little almond milk1 & surr\nd x ) qu5elles prep>$ ) pi/a*io butt] & qu5elles prep>$ ) crayfi% butt]1 arrang$ alt]nately4 #aeab--,,p\l>de ,,re9e ,,m>gu]ite ,poa* ! pullet4 ,remove ! suprmes & ! brea/ bone1 )\t t\*+ ei!r ! w+s or ! legs1 & set ! c>cass1 ?us trimm$1 on a l[ cu%ion ( bread or rice4 ,f9ely slice ! suprmes2 add z _m slices ( truffle z !re are collops ( suprmes1 & comb9e ! :ole ) a s\ffl prep>ation ) ,p>mesan1 :i* %\ld n be too light4 ,recon/ruct ! pullet ) ?is prep>ation2 smoo? ! surface1 & surr\nd ! base ( ! pullet ) a b& ( pap]1 s t x may keep its =m4 ,set "s ?9 slices ( ,gruyre *eese ^u x2 di% x1 & cook x 9 a mod]ately hot ov54 #aeac--,,p\l>de ,,au ,,riz ,poa* ! pullet4 ,di% x1 & coat x ) an ,allem&e sauce1 flav\r$ ) *ick5 ess5ce4 ,surr\nd x ) a g>ni% ( rice1 cook$ 9 ! pullet's poa*+-liquor1 & m\ld$ 9 small1 butt]$1 timbale m\lds4 #aead--,,p\l>de ,,ross9i ,pole ! pullet4 ,remove ! suprmes2 slice !m1 & di% !m 9 ! =m ( a cr[n ^u a r\nd di%1 alt]nat+ !m ) collops ( foie gras1 toss$ 9 butt]4 ,p\r a v /rong *ick5 /ock f9i%$ ) truffle ess5ce 9 _! mid/4 ,s]ve1 sep>ately1 a timbale ( noodles ) butt] cov]$ ) raw noodles toss$ 9 butt]4 #aeae--,,p\l>de ,,sa9te ,,alliance ,heat 9 butt] t5 f9e truffles season$ ) salt & pepp]2 spr9kle !m ) a glassful ( excell5t ,madeira1 & leave !m to cool ?us 9 a ?or\ghly seal$ ut5sil4 ,n[ put ^! truffles into a f9e pullet1 & pole x j 9 "t = x to be s5t to ! table4 ,:5 ! pullet is ready1 quickly cook z _m ortolans1 & toss 9 butt] z _m collops ( foie gras z !re are d9]s1 & s5d !m to ! table at ! same "t z ! pullet1 toge!r ) ! latt]'s pol+-liquor1 /ra9$ & 9 a sauceboat4 ,! wait] 9 *>ge %\ld be ready = x ) ?ree assi/ants at h&1 & he %\ld h a v hot *af] on ! sidebo>d4 ,! mom5t x arrives he quickly removes ! suprmes1 cuts !m into slices1 & sets ea* "o ( ^! ^u a collop ( foie gras1 :i* assi/ant ,no4 #a has plac$ ready on a plate1 toge!r ) "o ( ! truffles ins]t$ into ! pullet at ! />t4 ,assi/ant ,no4 #b1 to :om ! plate is h&$ =?)1 adds an ortolan & a little juice1 & !n assi/ant ,no4 #c /raightway places ! plate be=e ! d9]4 ,! pullet is ?us s]v$ v quickly1 & 9 su* wise z to r5d] x a di% ( v exceptional ga/ronomical quality4 ,n4,b4--,! "n 8,sa9te ,alliance0 :i* ,i give to ?is di% 7a "n t ,brillat-,sav>9 employs 9 8 8,physiology ( ,ta/e0 9 ord] to id5tify a c]ta9 fam\s toa/7 /ruck me z an admirable title = a prep>ation 9 :i* f\r su* v]itable gems ( cook]y are f\nd unit$--! suprmes ( a f9e pullet1 foie gras1 truffles1 & ortolans4 ,?is di% 0 orig9ally s]v$ at ! ,c>lton ,hotel 9 #aije4 #aeaf--,,p\l>de ,,santa-,,lucia ,/uff ! pullet ) truffles1 prep>$ z = ,no4 #aeae1 & braise x 9 ,m>sala4 ,di% x on a l[ cu%ion1 & surr\nd x ) small t>tlets ( ,gno*i 8 la ,roma9e10 alt]nat$ ) collops ( foie gras1 toss$ 9 butt]4 #aeag--,,p\l>de ,,sicili5ne ,poa* ! pullet4 ,raise ! fillets1 leav+ ! w+-bones on ! c>cass2 suppress ! brea/ bones1 & fill ! result+ cavity ) mac>oni1 coh]$ ) ! /rong liquor ( brais$ beef 8 la ,napolita9e10 & comb9$ ) dice ( truffles & foie gras1 cocks' combs & kidneys4 ,envelop ! piece 9 pig's caul1 giv+ ! =m] its natural %ape2 spr9kle ) rasp+s & melt$ butt]1 & set 9 ! ov5 t ! pig's caul may cook & col\r4 ,di% on a l[ cu%ion1 & coat ) *ick5 glaze ) butt]4 ,surr\nd ) t>tlet cru/s1 ea* g>ni%$ ) a slice ( ! suprmes1 cov]$ ) a slice ( foie gras toss$ 9 butt]1 & surm\nt$ by a slice ( truffle4 ,s5d a *ick5 glaze ) butt] sep>ately4 #aeah--,,p\l>de ,,s\ffl,e ,poa* ! pullet4 ,raise ! suprmes1 & cut !m into ?9 slices2 suppress ! brea/-bones by means ( scissors1 & /uff ! bird ) "o lb4 two oz4 ( m\ssel9e =cemeat ( *ick51 comb9$ ) "o-?ird lb4 ( foie-gras pure4 ,spread ?is prep>ation 9 lay]s1 & betwe5 ea* ( ! latt] set alt]nate slices ( suprme & truffle4 ,recon/ruct ! bird exactly2 smoo? its surface2 deck x ) bits ( truffle1 salt$ tongue1 & boil$ :ite ( egg2 place ! di% on a deep tray conta9+ a little boil+ wat]1 ! /eam ( :i* assi/s ! poa*+ ( ! prep>ation1 & poa* 9 a mod]ate ov54 ,:5 ab\t to s]ve1 coat ! pullet ) ,allem&e sauce flav\r$ ) truffle ess5ce4 ,n4,b4--,! use ( a ba9-m>ie consi/+ ( a deep pan conta9+ boil+ wat]1 :]e9 ! di% :i* holds ! pullet is plac$1 is highly recomm5d$1 b ! ideal me?od ( poa*+ ?is sort ( prep>ations is by means ( a /eam]4 #aeai--,,p\l>de ,,/anley ,/uff ! pullet ) "o-half lb4 ( rice1 ?ree oz4 ( mu%rooms1 & ?ree oz4 ( a juli5ne ( truffles4 ,poa* x ) "o lb4 two oz4 ( slic$ & blan*$ onions1 season$ ) a p9* ( curry4 ,:5 ! pullet is ready1 rub ! cook+-liquor & ! onions ?r\gh tammy4 ,add "o-?ird p9t ( ,vel\t & "o-?ird p9t ( cream to ?is cullis2 r$uce to a /iff consi/5ce2 rub once m ?r\gh tammy1 & f9i% ) "o-six? p9t ( cream4 #aebj--,,p\l>de ,,s\v>(f ,/uff ! pullet ) "o-half lb4 ( foie gras & five oz4 ( truffles cut into l>ge dice1 & ?ree-p>ts pole x4 ,n[ put x into a cocotte ) t5 fair-siz$ truffles /ew$ 9 ,madeira = a few m9utes 9 ! same saucepan z t 9 :i* ! pullet 0 pol$4 ,moi/5 ) "o-six? p9t ( veal /ock2 close ! cocotte2 seal ! cov] ) a ?read ( pa/e1 & complete ! cook+ 9 a mod]ate ov5 = ?irty m9utes4 ,s]ve ! f[l z x /&s 9 ! cocotte4 #aeba--,,p\l>de ,,sylvana ,/uff ! pullet ) "o lb4 ( mu%rooms1 toss$ 9 br[n butt]1 & half-br[n x 9 ! ov54 ,mean:ile put "o p9t ( fre% peas into a saucepan1 toge!r ) t5 small new onions1 "o small lettuce cut juli5ne-fa%ion1 & a faggot consi/+ ( p>sley /alks1 *]vil1 & a sprig ( m9t4 ,add salt1 sug>1 two oz4 ( butt]1 & mix ! :ole up toge!r4 ,moi/5 ) two small tablespoonfuls ( wat]2 cov] & half-cook1 tak+ c>e to toss f "t to "t dur+ ! op]ation4 ,:5 ! pullet is half-cook$1 put x into a cocotte l9$ ) a ?9 lay] ( pa/e1 ov]rea*+ ! edges ( ! cocotte by ab\t two in*es4 ,surr\nd x ) a g>ni% ( peas2 cov] x ) a slice ( bacon1 & close ! cocotte ) its cov]4 ,draw ! ov]lapp+ pa/e ov] ! latt]2 seal x d[n ) "s :ite ( egg1 t x may be h]metically clos$1 & set 9 ! ov5 = ab\t =ty-five m9utes4 ,s]ve ! prep>ation z x /&s 9 ! cocotte4 ,a sauceboat ( good *ick5 gravy may be s]v$ sep>ately4 #aebb--,,p\l>de ,,talleyr& ,pole ! pullet2 raise ! suprmes1 & cut ^! into l>ge dice4 ,mix !m ) an equal quantity ( mac>oni1 cut %ort1 & ?ick5$ ) cream sauce comb9$ ) ,p>mesan1 & add en\gh foie gras & truffles1 cut into l>ge dice1 to equal half ! weight ( ! suprmes4 ,suppress ! brea/-bones2 fill ! f[l ) ! above prep>ation1 & cov] ! latt] ) a lay] ( m\ssel9e =cemeat1 recon/ruct+ ! bird naturally 9 s do+4 ,deck ! surface ) a cr[n ( truffle slices2 cov] ) butt]$ pap]1 & set 9 ! ov5 7#a7 to poa* ! =cemeat1 7#b7 to ?or\ghly heat ! prep>ation b5ea?4 ,di% ! pullet2 p\r a little half-glaze sauce1 flav\r$ ) truffle ess5ce & comb9$ ) slices ( truffle1 ov] ! di%1 & s]ve :at rema9s ( ! sauce sep>ately4 #aebc--,,p\l>de ,,tosca ,/uff ! pullet ) rice1 prep>$ aft] ,no4 #bbef1 & pole x 9 %ort moi/5+4 ,di% x on a l[ cu%ion ( fri$ bread1 & surr\nd x ) a g>ni% ( brais$1 tub]\s f5nel-roots4 ,s5d ! pullet's pol+ liquor sep>ately1 aft] hav+ r$uc$ & f9i%$ x ) butt]4 #aebd--,,p\l>de ,,t\l\sa9e ,poa* ! pullet4 ,di% x2 coat x ) ,allem&e sauce1 flav\r$ ) mu%room ess5ce1 & surr\nd x ) ! foll[+ g>ni%1 arrang$ 9 heaps3--,qu5elles ( m\ssel9e *ick5 =cemeat2 slices ( poa*$1 veal sweetbreads2 cocks' combs & kidneys2 cook$ & v :ite button-mu%room heads1 & slices ( truffle4 ,s]ve an ,allem&e sauce1 flav\r$ ) mu%room ess5ce1 sep>ately4 #aebe--,,p\l>de ,,trianon ,poa* ! pullet4 ,di% x1 & surr\nd x ) qu5elles ( *ick5 =cemeat1 /uff$ ) foie-gras pure4 ,arrange ^! qu5elles 9 heaps1 & set a nice1 :ole truffle betwe5 ea* heap4 ,pi]ce ! pullet ) a hatelet1 g>ni%$ ) "o groov$ mu%room1 "o fair-siz$ glaz$ truffle1 & a qu5elle decorat$ ) salt$ tongue4 ,s]ve a suprme sauce at ! same "t4 #aebf--,,p\l>de ,,val5ci5ne ,pole ! pullet4 ,di% x1 & surr\nd x ) a g>ni% ( rizotto1 comb9$ ) ham dice4 ,set a cr[n ( grill$ slices ( ham ^u ! rizotto4 ,s]ve a well-season$ tomatd suprme sauce sep>ately4 #aebg--,,p\l>de ,,au ,,v]t-,,pr ,poa* ! pullet4 ,di% x2 coat x ) a suprme sauce1 f9i%$ ) pr9tani] butt] 7,no4 #aeg71 9 ! proportion ( two oz4 p] p9t ( sauce2 & surr\nd x ) a g>ni% consi/+ ( peas1 ,fr5* beans1 & asp>agus-heads1 coh]$ ) butt]4 #aebh--,,p\l>de ,,vi*y ,/uff ! pullet ) ord9>y pilaff rice1 & braise x :ite4 ,di% x1 coat x ) a suprme sauce1 comb9$ ) ! r$uc$ brais+-liquor1 & surr\nd ) small t>tlet cru/s1 g>ni%$ ) c>rots la ,vi*y4 #aebi--,,p\l>de ,,victoria ,/uff ! pullet ) truffles & foie gras1 & ?ree-p>ts pole x1 exactly z direct$ "u 8,p\l>de ,s\v>(f40 ,put x into a cocotte ) "o lb4 ( potatoes1 cut into l>ge dice & toss$ 9 butt]1 & complete its cook+ & t ( ! potatoes 9 ! ov54 #aecj--,,p\l>de ,,wa%+ton ,/uff ! pullet ) t5 oz4 ( gre5 maize1 ?ree-p>ts cook$1 & comb9$ ) "o *opp$ onion cook$ 9 butt] & ?ree oz4 ( good sausage-meat1 fri$ 9 butt] = "o mom5t ) ! onion4 ,braise ! pullet1 & glaze x at ! la/ m9ute4 ,s]ve sep>ately & at ! same "t a timbale ( maize ) cream4 #aeca--;,,*apon ,,f9 ,,aux ,,p]les ,,du ,p,,rigord ,/uff ! capon ) f9e truffles1 & envelop x 9 v ?9 slices ( cu%ion ( veal4 ,braise x ) be/ liqueur-br&y4 ,di% & s]ve sep>ately 7#a7 ! brais+ liquor 9 a sauceboat2 7#b7 a timbale ( c>doons ) gravy4 #aecb--,,p\lets ,,saut,s ,z ,i po9t$ out at ! beg9n+ ( ,"p ,v4 ( ?is *apt]1 ! *ick5s be/ suit$ to ! saut treatm5t are ^? t]m$ 8 la ,re9e02 !y %\ld be ( m$ium size1 v fle%y1 & t5d]4 ,9 an extreme case1 small pullets or l>ge *ick5s might be us$1 b nei!r ( ^! are s em95tly suit$ to ! proc$ure 9 "q z *ick5s 8 la ,re9e40 ,! f[l :i* is to be sautd %\ld be cut up ?us3 aft] hav+ empti$1 s+$1 & ?or\ghly clean$ x2 cut (f its legs--q a simple matt]1 s9ce all t is necess>y is ! disjunction ( ! ?igh-bones1 aft] hav+ cut ! sk94 ,cut (f ! claws j bel[ ! jo9t ( ! tibia1 & p>e ! spurs4 ,n[ cut ! tibia above ! jo9t1 & remove ! ?igh-bone4 ,cut ! p9ions at ! fir/ jo9t2 remove ! w+s1 aft] hav+ cut r\nd a portion ( ! brea/ 9 su* wise t ea* w+ holds "o half ( x2 f9ally deta* ! c5trepiece or brea/-bone1 :i* %\ld be left :ole if ! f[l be small & cut into two if x be o!rwise4 ,! c>cass ?us rema9s4 ,cut x into two1 & trim ea* piece on bo? sides4 ,be=e sett+ !m to cook1 mod]ately season ! pieces ( f[l ) salt & pepp]4 ,:atev] ! dem&s ( a p>ticul> recipe may be1 ! prep>atory pr9ciple ( sautd *ick5s is always z foll[s3-- ,take a sautpan j l>ge en\gh to hold ! pieces ( f[l1 & heat !re9 two oz4 ( cl>ifi$ butt]2 or1 accord+ to circum/ances1 half butt] & half good oil4 ,:5 ! select$ fat is q hot1 ins]t ! pieces ( f[l2 let !m col\r quickly1 & turn !m ov] f "t to "t1 t !y may d s ev5ly4 ,n[ cov] ! ut5sil1 & put x 9 a suffici5tly hot ov5 to ensure ! complete cook+ ( ! f[l4 ,"s t5d] pieces1 su* z ! w+s & ! brea/1 %\ld be )drawn aft] a few m9utes h elaps$1 & kept w>m2 b ! legs1 ! meat ( :i* is firm] & ?ick]1 %\ld cook sev5 or eight m9utes m at lea/4 ,:5 all ! pieces are cook$1 )draw !m2 dra9 away _! butt]1 & swill ! sautpan ) ! prescrib$ liquor1 :i* is ei!r "s k9d ( w9e1 mu%room cook+-liquor1 or *ick5 /ock1 c4 ,?is swill+ =ms1 z ,i h already po9t$ out1 an ess5tial "p ( ! proc$ure1 inasmu* z its object is to dissolve ^? portions ( solidifi$ gravy :i* adh]e to ! bottom ( ! sautpan4 ,r$uce ! swill+-liquor to half1 & add !reto ! sauce giv5 9 ! recipe4 ,put ! pieces ( c>cass1 ! claws1 ! p9ions & ! legs into ?is sauce1 & simm] = a few m9utes4 ,! o!r pieces1 i4e41 ! w+s & brea/1 are !n add$1 b :5 ! sauce is suffici5tly r$uc$1 x mu/ /op boil+4 ,:5 ! pieces are completely cook$1 x is obvi\sly unnecess>y = ! sauce to boil1 s9ce ! =m] w\ld only be h>d5$ !reby4 ,a few m9utes be=e s]v+1 put ! pieces into a deep entre di% 7fitt$ ) a cov]7 9 ! foll[+ ord]3--,! pieces ( c>cass1 ! claws & ! p9ions on ! bottom ( ! di%1 ^u ^! ! legs & ! brea/1 &1 la/ ( all1 ! w+s4 ,! sauce is !n f9i%$ accord+ to ! directions ( ! recipe1 & is p\r$ ov] ! pieces ( f[l4 ,"s *ick5s are prep>$ )\t col\ration--t is to say1 ! pieces are m]ely /iff5$ 9 butt] )\t br[n+1 & _! cook+ is complet$ 9 ! ov5 z above4 ,9 ?is case ! swill+-liquor is inv>iably :ite1 z also ! supplem5t>y sauces1 & ! latt] are f9i%$ ) cream4 #aecc--,,p\let ,,saut ,,ar*iduc ,fry ! pieces ( f[l )\t col\ration1 i4e41 m]ely /iff5 !m4 ,add f\r oz4 ( onions1 previ\sly cook$ 9 butt]1 & complete ! cook+ ( ! onions & ! f[l toge!r4 ,)draw ! pieces2 di% !m2 cov] ! di%1 & keep x hot4 ,moi/5 ! onions ) a small glassful ( liqueur br&y2 r$uce ! latt]2 add !reto "o-six? p9t ( cream & "o-six? p9t ( vel\t1 & rub ?r\gh tammy4 ,r$uce ?is sauce to a /iff consi/5ce2 f9i% x1 away f ! fire1 ) "o & "o-half oz4 ( butt]1 ! juice ( ! qu>t] ( a lemon1 & a tablespoonful ( ,madeira1 & p\r x ov] ! f[l4 ,set ab\t t5 slices ( truffle on ! latt]1 & s]ve4 #aecd--,,p\let ,,saut ,,arl,,si5ne ,saut ! *ick5 9 oil1 & )draw ! pieces4 ,swill ) "o-qu>t] p9t ( :ite w9e2 add a piece ( cru%$ g>lic z l>ge z a pea1 "o-six? p9t ( tomatd half-glaze sauce1 & r$uce by a ?ird4 ,di% ! *ick51 & surr\nd ) alt]nate heaps ( onion & egg-plant r\ndels1 season$1 dr$g$1 & fri$ 9 oil1 & concass$ tomatoes cook$ 9 butt]4 #aece--,,p\let ,,saut ,,armagnac ,cook ! pieces ( *ick5 9 butt] )\t col\ration2 add !reto ?ree & "o-half oz4 ( raw slices ( truffle1 & di% 9 a %all[ cocotte4 ,swill ) a small glassful ( old liqueur br&y2 add a few drops ( lemon juice & "o-six? p9t ( cream2 heat2 f9i% ?is sauce1 away f ! fire1 ) two oz4 ( crayfi% butt]1 & p\r x ov] ! f[l4 ,s]ve 9 ! cocotte4 #aecf--,,p\let ,,saut ,d',,artois ,saut ! *ick5 9 butt]1 & di% ! pieces4 ,swill ) ?ree tablespoonfuls ( ,madeira1 & add "o-sev5? p9t ( light1 pale meat glaze1 f\r small qu>t]$ arti*oke-bottoms1 toss$ 9 butt]1 t5 c>rots %ap$ l olives1 cook$ 9 consomm & glaz$1 & eight small onions cook$ 9 butt]4 ,f9i% ) "o & "o-half oz4 ( butt] & a p9* ( *opp$ *ives1 & p\r ?is sauce ov] ! pieces ( f[l4 #aecg--,,p\let ,,saut ,,beaulieu ,saut ! *ick5 9 butt]1 & add to x five oz4 ( new potatoes 7! size ( hazel-nuts7 & ! same quantity ( small qu>t]$ arti*oke-bottoms1 cook$ 9 butt] be=eh& ) ! potatoes4 ,keep ! :ole 9 ! ov51 "u cov]1 = t5 m9utes4 ,set ! pieces ( f[l1 ! potatoes & ! arti*oke-bottoms 9 an e>!nw>e saucepan1 & add twelve black olives4 ,swill ! saucepan ) a few tablespoonfuls ( :ite w9e & a little lemon juice2 complete ) a tablespoonful ( veal /ock1 & p\r into ! cocotte4 ,simm] = five m9utes1 9 ! ut5sil1 & s]ve ! prep>ation z x /&s4 #aech--,,p\let ,,saut ,,bordelaise ,saut ! *ick5 9 butt]1 & di% x4 ,surr\nd x ) small qu>t]$ arti*oke-bottoms /ew$ 9 butt]2 slic$ potatoes cook$ 9 butt]1 & r\ndels ( fri$ onions1 arrang$ 9 small heaps1 ) a small tuft ( fri$ p>sley betwe5 ea* heap4 ,swill ! saucepan ) a few tablespoonfuls ( *ick5 gravy1 & spr9kle ! f[l ) ! latt]4 #aeci--,,p\let ,,saut ,,boiv9 ,fry ! *ick5 9 butt] & add twelve small onions2 ?ree qu>t]$ arti*okes1 small & v t5d]2 tw5ty-f\r small potatoes ( ! size ( hazel-nuts4 ,cov] & cook ! :ole toge!r1 9 ! ov54 ,di% ! *ick5 ) ! onions & potatoes ov] x1 & surr\nd x ) ! arti*okes4 ,swill ! saucepan ) two tablespoonfuls ( consomm2 add ?ree tablespoonfuls ( pale glaze1 a few drops ( lemon juice1 & "o & "o-half oz4 ( butt]2 & p\r ?is sauce ov] ! *ick54 #aedj--,,p\let ,,saut ,,bretonne ,/iff5 ! pieces )\t col\r+ !m1 & add !reto ?ree oz4 ( ! :ite ( a leek & ! half ( an onion1 bo? slic$ & /ew$ 9 butt] be=eh&4 ,cov] & set 9 ! ov54 ,ab\t five m9utes be=e ! f[l is q cook$1 add ?ree oz4 ( mu%rooms1 m9c$ raw & toss$ 9 butt]4 ,di% ! pullet1 add "o-six? p9t ( suprme sauce & z mu* cream to ! vegetables2 r$uce to half1 & p\r ! sauce & ! vegetables ov] ! *ick54 #aeda--,,p\let ,,saut ,,aux ,c,,pes ,saut ! *ick5 9 oil4 ,:5 x is cook$1 dra9 away ! oil1 di% x2 heat ?ree *opp$ %allots 9 ! sautpan2 swill ) "o-qu>t] p9t ( :ite w9e2 r$uce1 & complete ) "o & "o-half oz4 ( butt]4 ,p\r ?is sauce ov] ! *ick51 & surr\nd ! latt] ) eight oz4 ( cpes1 sautd la ,bordelaise4 ,spr9kle a p9* ( *opp$ p>sley ov] ! *ick54 #aedb--,,p\let ,,saut ,,*ampeaux ,saut ! *ick5 9 butt]2 di% x1 & surr\nd x ) small onions & potatoes 7! size ( hazel-nuts71 bo? cook$ 9 butt] be=eh&4 ,swill ) a little :ite w9e2 add "o-six? p9t ( veal gravy & "o tablespoonful ( meat glaze2 r$uce2 f9i% ) "o & "o-half oz4 ( butt]2 & p\r ?is sauce ov] ! *ick54 #aedc--,,p\let ,,saut ,,*asseur ,saut ! *ick5 9 equal quantities ( butt] & oil1 & di% x4 ,swill ! saucepan ) a few tablespoonfuls ( :ite w9e1 & r$uce2 add "o-qu>t]1 p9t ( ,*asseur ,sauce ,esc(fi]2 heat2 p\r ov] ! *ick51 & spr9kle ! latt] ) a p9* ( concass$ p>sley4 #aedd--,,p\let ,,saut ,,cyn?ia ,saut ! *ick5 9 butt] & di% x4 ,swill ! saucepan ) a glass ( dry *ampagne2 r$uce to half2 add "o tablespoonful ( light p\ltry glaze2 f9i% ) two & "o-half oz4 ( butt]1 ! juice ( half a lemon1 & "o tablespoonful ( dry curaao2 p\r ?is sauce ov] ! *ick54 ,surr\nd ! latt] ) ?ree oz4 ( grapes1 cle>$ ( all sk9 & pips1 & t5 sections ( an orange1 peel$ 9 su*wise t ! pulp ( ! fruit is raw4 #aede--,,p\let ,,saut ,,demid(f ,col\r ! *ick5 9 butt]2 add ! vegetable g>ni% giv5 = 8,p\l>de la ,demid(f0 7#adfd71 & put ! two to /ew 9 ! ov54 ,ab\t t5 m9utes be=e ! cook+ is complet$1 add two oz4 ( truffles1 cut to ! %ape ( cresc5ts l ! c>rots & turnips1 & ?ree tablespoonfuls ( good veal /ock4 ,di% ! pieces ( *ick51 & cov] !m ) ! g>ni%4 #aedf--,,p\let ,,saut ,a ,,la ,,doria ,col\r ! pieces ( *ick5 9 oil & butt]2 add !reto "o-half lb4 ( cucumb] cut to ! %ape ( g>lic cloves2 & complete ! cook+ by /ew+ 9 ! ov54 ,di% ! *ick5 ) ! cucumb] ^u x4 ,swill ! saucepan ) "o tablespoonful ( veal gravy & a few drops ( lemon juice2 & spr9kle ! *ick5 & its g>ni% ) ?is swill+-liquor1 to :i* add "o & "o-half oz4 ( br[n butt]4 #aedg--,,p\let ,,saut ,a ,,la ,,dur& ,dr$ge ! season$ pieces ( *ick51 & toss !m 9 oil4 ,di% !m 9 ! =m ( a cr[n2 g>ni% _! mid/ ) a f9e heap ( r\ndels ( fri$ onion2 &1 9 ! c5tre ( ! latt]1 set a cone1 made f a v ?9 slice ( ham & fill$ ) concass$ tomatoes cook$ 9 butt]4 #aedh--,,p\let ,,saut ,a ,l',,gypti5ne ,col\r ! pieces ( *ick5 9 oil4 ,toss 9 oil1 toge!r1 ?ree oz4 ( onion1 & two oz4 ( mu%rooms1 slic$2 & six oz4 ( raw ham1 cut into dice4 ,set ! pieces ( *ick5 9 a cocotte1 alt]nat+ !m ) ! g>ni%1 :i* %\ld h be5 well-dra9$2 cov] ) two tomatoes1 cut into ?ick slices2 cov] ! cocotte1 & complete ! cook+ 9 ! ov5 = tw5ty m9utes4 ,:5 ab\t to s]ve1 spr9kle ) a tablespoonful ( veal /ock4 #aedi--,,p\let ,,saut ,a ,l',,espagnole ,saut ! *ick5 9 oil4 ,dra9 ! latt] away1 & add "o-half lb4 ( pilaff rice1 comb9$ ) "o & "o-half oz4 ( capsicums 9 dice2 ?ree oz4 ( l>ge gre5 peas1 cook$ l'anglaise1 & two slic$ & poa*$ sausages4 ,cov] ! sautpan1 & set ! :ole to /ew 9 ! ov5 = t5 m9utes4 ,di% ! *ick52 cov] x ) ! g>ni%1 & surr\nd x ) six small grill$ tomatoes4 #aeej--,,p\let ,,saut ,a ,l',,e/ragon ,toss ! *ick5 9 butt]1 & di% x4 ,swill ! sautpan ) "o-six? p9t ( :ite w9e2 r$uce to half2 add "o-six? p9t ( gravy 9 :i* t>ragon has be5 infus$1 & ?ick5 ) arr[root4 ,p\r ?is sauce ov] ! *ick51 & decorate its w+s ) sprays ( p>boil$ t>ragon leaves4 #aeea--,,p\let ,,saut ,,f$ora ,saut ! *ick5 9 butt]1 )\t col\ration1 ) f\r oz4 ( raw1 slic$ truffles2 & di%4 ,swill ) "o-six? p9t ( cream2 add ?ree tablespoonfuls ( ,b*amel sauce1 & r$uce to half4 ,f9i%1 away f ! fire1 ) "o & "o-half oz4 ( crayfi% butt]1 a few drops ( lemon juice1 & a little cay5ne2 add f\r oz4 ( p>boil$ asp>agus-heads to ?is sauce1 & p\r x ov] ! *ick54 ,or1 aft] hav+ coh]$ !m ) butt]1 ! asp>agus-heads may be arrang$ 9 heaps r\nd ! f[l4 #aeeb--,,p\let ,,saut ,,au ,,f5\il ,saut ! *ick5 9 butt]1 )\t col\ration2 swill ) cream2 add ?ree qu>t]$ tub]ose f5nels1 trimm$ to ! %ape ( g>lic cloves & p>boil$1 & complete ! cook+ ( ! f5nels & ! *ick51 toge!r4 ,set ! pieces ( f5nel 9 ! =m ( a cr[n on a special e>!nw>e di%1 & put ! *ick5 9 _! mid/1 plac+ ! pieces side by side4 ,coat ) ,mornay sauce1 flav\r$ ) *ick5 ess5ce1 & set to glaze4 #aeec--,,p\let ,,saut ,a ,,la ,,f]mi,,re ,slice ?ree oz4 ( ! r$ "p ( a c>rot1 ! same quantity ( turnip1 two oz4 ( cel]y1 & half an onion4 ,season ) a little salt & sug>1 & half-/ew 9 butt]4 ,br[n ! pieces ( *ick5 9 butt]2 put !m 9 ! cocotte ) ! g>ni% ( vegetables2 add !reto two & "o-half oz4 ( ham cut into dice1 & complete ! cook+ ( bo? ! *ick5 & ! vegetables1 9 ! ov54 ,:5 ab\t to s]ve1 spr9kle ) f\r or five tablespoonfuls ( veal /ock4 #aeed--,,p\let ,,saut ,,aux ,,f9es ,,h]bes ,saut ! *ick5 9 butt]1 & two m9utes be=e di%+ x1 spr9kle x ) "o-half oz4 ( *opp$ %allots4 ,swill ! sautpan ) "o-six? p9t ( :ite w9e2 r$uce2 add ?ree tablespoonfuls ( /rong1 veal gravy & z mu* half-glaze sauce2 & f9i% ! sauce1 away f ! fire1 ) "o & "o-half oz4 ( butt] & a c(feespoonful ( *opp$ p>sley1 *]vil1 & t>ragon4 ,p\r x ov] ! *ick54 #aeee--,,p\let ,,saut ,,=e/i,,re ,saut ! *ick5 9 butt]2 spr9kle x ) a tablespoonful ( *opp$ %allots2 add five oz4 ( qu>t]$ morels2 /ew 9 ! ov5 = t5 m9utes1 & di% ! *ick54 ,swill ) :ite w9e2 add "o-six? p9t ( veal /ock2 r$uce1 & p\r ov] ! *ick5 ) ! morels4 ,surr\nd ) f\r small heaps ( potatoes1 cut into l>ge dice & toss$ 9 butt]2 put a rectangle ( frizzl$ bacon betwe5 ea* heap1 & spr9kle a p9* ( *opp$ p>sley ov] ! *ick54 #aeef--,,p\let ,,saut ,,gabrielle ,saut ! *ick5 9 butt]1 )\t col\ration1 & di% x4 ,swill ) "o-eigh? p9t ( mu%room cook+-liquor2 add ?ree tablespoonfuls ( ,b*amel sauce1 & ?ree tablespoonfuls ( cream2 r$uce1 & f9i% ! sauce1 away f ! fire1 ) "o & "o-half oz4 ( butt]4 ,p\r ?is sauce ov] ! *ick52 spr9kle on x "s v black truffle1 cut juli5ne-fa%ion1 & surr\nd x ) little leaves ( puff-pa/e1 bak$ :ite4 #aeeg--,,p\let ,,saut ,,georg9a ,saut ! pullet 9 butt] ) twelve small new onions & a small faggot1 conta9+ a sprig ( f5nel4 ,di% ! *ick54 ,swill ) ?ree tablespoonfuls ( mu%room cook+-liquor & z mu* ,rh9e w9e2 add "o-fif? p9t ( cream2 twelve mu%room-heads1 slic$2 & r$uce ! cream to half4 ,complete ) a p9* ( *opp$ *]vil & t>ragon1 & p\r ov] ! *ick54 #aeeh--,,p\let ,,saut ,,hongroise ,prep>e a suffici5t quantity ( pilaff rice1 comb9$ ) concass$ tomatoes1 to make a bord]4 ,saut ! *ick5 9 butt]1 )\t col\ration1 ) a *opp$ half-onion & a little paprika4 ,:5 ! onion is slightly col\r$1 add ?ree peel$ & qu>t]$ tomatoes1 & complete ! cook+ ( ! :ole4 ,m\ld ! rice to =m a bord]1 & set ! *ick5 9 ! middle4 ,add "o-six? p9t ( cream to ! tomatoes2 r$uce to half2 rub ?r\gh tammy2 heat ?is sauce1 & p\r x ov] ! *ick54 #aeei--,,p\let ,,saut ,a ,l',,indi5ne ,,ou ,,currie ,,de ,,p\let ,cut ! *ick5 into small pieces1 & fry !m 9 oil ) a slic$ onion & a l>ge p9* ( curry4 ,swill ) "o-six? p9t ( cocoanut milk or1 fail+ ?is1 almond milk2 add "o-?ird p9t ( vel\t1 & complete ! cook+ ( ! *ick5 :ile r$uc+ ! sauce to half4 ,set 9 a deep di%1 & s]ve a timbale ( rice l',indi5ne sep>ately4 #aefj--,,p\let ,,saut ,,japonaise ,fry ! *ick5 9 butt]2 add "o lb4 ( clean$ & p>boil$ /a*ys & complete ! cook+ ( ! :ole1 *ick5 & /a*ys1 9 ! ov54 ,di% ! *ick5 ) ! /a*ys ^u x4 ,swill ) "o-six? p9t ( slightly ?ick5$ veal /ock2 complete1 away f ! fire1 ) "o & "o-half oz4 ( butt]1 & p\r ?is ov] ! *ick54 #aefa--,,p\let ,,saut ,,jurassi5ne ,saut ! *ick5 9 butt] &1 :5 x is ready1 add to x "o-half lb4 ( blan*$ brea/ ( fre% pork1 cut into /rips & well fri$ 9 butt]4 ,dra9 away ?ree-qu>t]s ( ! *ick5's grease2 swill ) "o-six? p9t ( light half-glaze sauce1 & di% ! *ick54 ,complete ! sauce ) a p9* ( *opp$ *ives1 & p\r x ov] ! *ick5 ) ! /rips ( bacon4 #aefb--,,p\let ,,saut ,,la?uile ,heat ?ree oz4 ( butt] 9 a sautpan1 j l>ge en\gh to hold ! *ick5 & its g>ni%4 ,set ! pieces ( *ick5 9 ?is butt]1 toge!r ) "o-half lb4 ( potatoes & five oz4 ( raw arti*oke-bottoms1 bo? cut into fair-siz$ dice4 ,:5 ! *ick5 & ! vegetables are col\r$ und]nea?1 turn ! :ole ov] at "o /roke & complete ! cook+ on ! o!r side2 spr9kle ! *ick5 ) ?ree tablespoonfuls ( meat glaze & a p9* ( *opp$ p>sley conta9+ a mite ( cru%$ g>lic1 & set ! *ick5 & ! g>ni% on a di%1 aft] ! mann] ( 8,pommes ,anna40 ,p\r two & "o-half oz4 ( nut-br[n butt] ov] ! :ole1 & surr\nd ) r\ndels ( season$ onions1 dr$g$ & fri$ 9 oil1 & v gre51 fri$ p>sley1 arrang$ 9 alt]nate heaps4 #aefc--,,p\let ,,saut ,,lyonnaise ,saut ! *ick5 9 butt] &1 :5 x is half-cook$1 add ?ree fair-siz$ onions1 f9ely slic$1 toss$ 9 butt] & slightly col\r$4 ,complete ! cook+ ( ! *ick5 & ! onions toge!r1 & di% ! =m]4 ,swill ) "o-six? p9t ( veal gravy2 r$uce2 p\r ?is liquor & ! onions ov] ! *ick51 & spr9kle ! :ole ) a p9* ( *opp$ p>sley4 #aefd--,,p\let ,,saut ,,m>5go ,saut ! *ick5 9 oil4 ,swill ! sautpan ) :ite w9e2 add two peel$ & concass$ tomatoes1 or "o & "o-half tablespoonfuls ( tomato pure1 a mite ( cru%$ g>lic1 t5 small mu%rooms1 & t5 slices ( truffle4 ,di% ! *ick52 cov] x ) sauce & g>ni%2 surr\nd x ) he>t-%ap$ crotons1 fri$ 9 butt]2 small1 fri$ eggs1 & truss$ crayfi% cook$ 9 c\rt-b\illon1 & spr9kle ! :ole ) a p9* ( concass$ p>sley4 #aefe--,,p\let ,,saut ,,m>yl& ,season ! pieces ( *ick52 dip !m 9 butt]2 roll !m 9 bread-crumbs1 & cook !m 9 cl>ifi$ butt]4 ,di%1 plac+ a slice ( grill$ bacon betwe5 ea* piece ( *ick52 surr\nd ) small1 fri$ galettes ( maize fl\r1 & fri$ slices ( banana4 ,s]ve a horse-radi% sauce ) cream1 sep>ately4 #aeff--,,p\let ,,saut ,,m>seillaise ,saut ! *ick5 9 oil1 &1 :5 x is half-cook$1 add !reto two cru%$ cloves ( g>lic2 ?ree oz4 ( cisel$1 gre5 capsicums1 & ! same weight ( qu>t]$ tomatoes--all ?ree toss$ 9 oil4 ,:5 ! *ick5 is cook$1 dra9 away ! oil2 swill ! pan ) "o-six? p9t ( :ite w9e & a few drops ( lemon juice1 & r$uce almo/ entirely4 ,di% ! *ick52 cov] x ) ! g>ni%1 & spr9kle ) a p9* ( concass$ p>sley4 #aefg--,,p\let ,,saut ,,mexica9e ,saut ! *ick5 9 oil2 swill ! sautpan ) a few tablespoonfuls ( :ite w9e2 r$uce1 & add "o-six? p9t ( tomatd veal gravy4 ,di% ! *ick52 p\r ! sauce ov] x1 & surr\nd x ) grill$ capsicums & mu%rooms1 g>ni%$ ) concass$ tomatoes cook$ 9 butt]4 #aefh--,,p\let ,,saut ,,mireille ,saut ! *ick5 9 oil & add to x1 :5 half-cook$1 "o *opp$ onion1 f\r concass$ tomatoes1 & "o pim5to cut into dice4 ,t5 m9utes be=e s]v+1 flav\r ) a small piece ( cru%$ g>lic4 ,di% ! *ick52 p\r ! juice ( ! tomatoes into ! sautpan2 r$uce to half1 & /ra9 ov] ! *ick54 ,s]ve a timbale ( rice1 flav\r$ ) saffron1 sep>ately4 #aefi--,,p\let ,,saut ,,aux ,,morilles ,col\r ! *ick5 9 butt] & ?ree-p>ts cook x2 add to x two-?irds lb4 ( morels1 /ew$ 9 butt]1 & complete ! cook+ ( ! *ick51 "u cov]1 9 ! ov54 ,di% ! *ick5 ) ! morels ^u x2 swill ! sautpan ) a tablespoonful ( br&y2 add !reto ! juice ( ! morels1 two tablespoonfuls ( meat glaze1 & "o & "o-half oz4 ( butt]1 & p\r ?is sauce ov] ! *ick54 #aegj--,,p\let ,,saut ,,norm&e ,half-saut ! *ick5 9 butt]1 & set ! pieces 9 a cocotte ) "o lb4 ( peel$ & slic$ russet apples4 ,swill ) a small glassful ( liqueur cid]2 put ?is liquor 9 ! cocotte2 cov]1 & set 9 ! ov51 t ! *ick5 may be completely cook$ & ! apples z well4 ,s]ve ! prep>ation1 z x /&s1 9 ! cocotte4 #aega--,,p\let ,,saut ,,p>m5ti] ,br[n ! *ick5 9 butt]1 & add "o lb4 ( potatoes1 rais$ by means ( an oval spoon-cutt]1 or cut into l>ge dice1 & already slightly frizzl$ 9 butt]4 ,complete ! cook+ 9 ! ov51 & di% ! *ick5 ) ! potatoes arrang$ 9 heaps all r\nd4 ,swill ) a few tablespoonfuls ( :ite w9e2 add to x a tablespoonful ( veal gravy2 p\r ?is ov] ! *ick51 & spr9kle ! latt] ) a p9* ( *opp$ p>sley4 #aegb--,,p\let ,,saut ,,pi,,montaise ,saut ! *ick5 9 butt] & di% x4 ,swill ) a few tablespoonfuls ( :ite w9e2 add !reto a tablespoonful ( melt$ pale meat glaze1 & p\r ?is ov] ! *ick54 ,spr9kle x at ! la/ mom5t ) two oz4 ( nut-br[n butt]1 & f9ally ) *opp$ p>sley1 & s]ve a timbale ( rizotto ) :ite truffles sep>ately4 #aegc--,,p\let ,,saut ,,portugaise ,saut ! *ick5 9 butt] & oil1 & di% x4 ,dra9 away a portion ( ! butt] us$ 9 ! cook+1 add to ! rema9d] a mite ( cru%$ g>lic & a *opp$ half-onion2 &1 :5 ! latt] is fri$1 add f\r oz4 ( peel$ & concass$ tomatoes1 two oz4 ( slic$ mu%rooms1 a few drops ( :ite w9e1 & a p9* ( concass$ p>sley4 ,complete ! cook+ ( ! :ole1 tak+ c>e to r$uce all moi/ure4 ,cov] ! *ick5 ) its g>ni%1 & surr\nd x ) half-tomatoes or tomatoes /uff$ ) rice4 #aegd--,,p\let ,,saut ,,prov5,,ale ,saut ! *ick5 9 oil & di% x4 ,swill ) :ite w9e & add !reto a mite ( cru%$ g>lic1 ?ree oz4 ( concass$ tomatoes1 f\r an*ovy fillets cut into dice1 twelve black olives /on$ & p>boil$1 & a p9* ( *opp$ sweet basil4 ,leave ! :ole to simm] = five m9utes1 & cov] ! *ick5 ) x4 #aege--,,p\let ,,saut ,,/anley ,col\r ! *ick5 9 butt]1 & complete its cook+ "u cov] ) "o-half lb4 ( m9c$ onions4 ,di% x 9 a flat1 e>!nw>e cocotte1 sett+ a heap ( mu%rooms on ei!r side ( x2 add "o-?ird p9t ( cream to ! onions2 simm] = t5 m9utes2 rub ?r\gh tammy1 & r$uce4 ,f9i% ?is sauce ) "o oz4 ( butt]1 a little curry1 & p\r x ov] ! *ick54 ,set t5 slices ( truffle on ! latt]4 #aegf--,,p\let ,,saut ,,aux ,,truffes ,half-saut ! *ick5 9 butt]2 add six oz4 ( raw truffles1 cut into slices1 & complete ! cook+ "u cov]4 ,di%2 swill ) a few tablespoonfuls ( ,madeira2 r$uce2 add ?ree tablespoonfuls ( half-glaze sauce2 f9i% ) "o & "o-half oz4 ( butt]1 & p\r ?is sauce ov] ! *ick54 #aegg--,,p\let ,,saut ,,van ,,dyck ,cook ! *ick5 9 butt] )\t lett+ x br[n2 swill ) "o-six? p9t ( cream2 add "o-six? p9t ( suprme sauce1 & r$uce by a ?ird4 ,mix "o-half lb4 ( "y p>boil$ hop-spr\ts to ! sauce2 simm] = two m9utes1 & p\r ov] ! *ick51 :i* %\ld be di%$ 9 a cocotte4 #aegh--,,p\let ,,saut ,,vi*y ,col\r ! *ick5 9 butt]2 add "o-half lb4 ( half-cook$ c>rots la ,vi*y 7,no4 #bjfa7 to x1 & complete ! cook+ ( ! *ick5 & ! c>rots "u cov] 9 ! ov54 ,swill ) a few tablespoonfuls ( veal /ock2 di% ! pullet1 & cov] x ) ! g>ni% ( c>rots4 #aegi--,,p\let ,,saut ,,v]di ,prep>e a bord] ( rizotto la ,pimontaise4 ,saut ! *ick5 9 butt]2 set x 9 ! c5tre ( ! bord]1 & on ! latt] arrange a cr[n ( slices ( foie gras1 toss$ 9 butt]1 alt]nat$ ) slices ( truffle1 re/+ aga9/ ! *ick54 ,swill ) ,a/i w9e2 r$uce2 add ?ree tablespoonfuls ( veal /ock & "o & "o-half oz4 ( butt]1 & p\r ?is sauce ov] ! pieces ( *ick54 #aehj--;,,filets #aeha--,,supr,,mes #aehb--;,c,,telettes #aehc--;,,ail]ons ,,( ,,*ick5 ,! t]ms 8,fillet0 & 8,suprme0 are synonym\s1 & ei!r "o or ! o!r may be us$ = v>iety to express ! same ?+ on a m5u4 ,!y are names giv5 to ! brea/ ( ! f[l1 divid$ into two along ! /]num1 & cle>$ ( all sk94 ,ea* fillet or suprme comprises ! l>ge & ! m9ion fillets4 ,:5 suprmes are tak5 f a small *ick51 ! m9ion fillets are n remov$2 if ! *ick5 be an ord9>y "o or a pullet1 ! m9ion fillets are remov$1 cle>$ ( all t5dons1 & twi/$ into r+s or cresc5ts1 aft] hav+ be5 contis$ ) slices ( truffle t are half-ins]t$ into ! little incisions1 made at regul> int]vals 9 ! meat ) ! po9t ( a knife4 ,prep>$ 9 ?is way1 ^! fillets are g5]ally includ$ 9 ! g>ni% ( ! suprmes4 ,*ick5 ail]ons & cutlets 7! latt] mu/ n be mi/ak5 = ^? prep>$ f cook$ meat & :i* are only a k9d ( croquette7 are suprmes to :i* ! hum]us-bone ( ! w+ is left adh]+4 ,cutlets are always cut f su* f[ls z *ick5s la ,re9e1 or v fle%y1 spr+ *ick5s4 ,! same rule applies to suprmes3 ?\gh1 sometimes1 ! latt] are cut f pullets4 ,b1 9 t case1 z !y w\ld be too l>ge1 !y are cut into ?ree or f\r v regul> pieces1 :i* are slightly flatt5$1 & trimm$ to ! %ape ( he>ts or ovals2 except :5 !y h to be /uff$4 ,9 ! latt] case1 !y are op5$ 9 ! ?ickness1 by means ( ! po9t ( a small knife1 to =m sacks2 &1 9 ! result+ int]/ice ! select$ /uff+ is ins]t$1 ) ! help ( a pip+-bag fitt$ ) a little1 ev5 pipe1 & 9 a suffici5t quantity to fill out ! suprmes well4 ,suprmes & cutlets are always cook$ )\t liquor1 or almo/ s2 = %\ld any moi/5+ liquid ev5 approa* ! boil1 x w\ld imm$iately h>d5 !m4 ,if !y be desir$ poa*$1 x w\ld be be/ to cook ! :ole f[l1 & cut !m f ! latt] :5 x is cook$4 ,?is is h[ !y are prep>$1 accord+ z to :e!r !y be requir$ col\rless or sautd2 ?\gh ! br[n me?od ( prep>+ !m is appli$ m p>ticul>ly to cutlets4 ,cutlets or suprmes sautd3 ,season !m ) salt2 roll !m 9 fl\r2 set !m 9 a vegetable pan conta9+ "s v hot cl>ifi$ butt]1 & quickly gild !m on bo? sides4 ,^! pieces ( f[l are s t5d] t !y are cook$ & gild$ at ! same mom5t ( "t4 ,cutlets or suprmes prep>$ )\t col\ration3 ,season !m1 & set !m 9 a vegetable-pan1 conta9+ "s fre%1 melt$1 uncl>ifi$ butt]4 ,roll ! suprmes 9 ?is butt]2 add a few drops ( lemon juice2 ?or\ghly seal ! vegetable-pan1 & put x 9 a v hot ov54 ,a few m9utes suffice = ! poa*+ ( ! suprmes1 :i* are kn[n to be ready :5 !y seem resili5t to ! t\*1 & are p]fectly :ite4 ,important ,rem>ks3 ,*ick5 ,suprmes or cutlets %\ld nev] be all[$ to wait1 le/ !y h>d54 ,!y %\ld be cook$ quickly1 at ! la/ mom5t2 di%$ & s]v$ imm$iately4 ,! %orte/ wait is en\gh to spoil !m1 & to make an insipid & dry prep>ation ( :at %\ld be an exquisite di%4 ,n4,b4--,! recipes giv5 h]eaft] = suprmes may ( c\rse be appli$ to fillets1 cutlets1 ail]ons1 blanc de p\let1 c4 #aehd--,,supr,,mes ,,de ,,volaille ,,agn,s ,,sorel ,l9e "s oval butt]$ t>tlet-m\lds ) m\ssel9e =cemeat4 ,^u ! latt]1 put "s raw1 slic$ mu%rooms1 toss$ 9 butt]2 cov] ) =cemeat s z to fill ! m\ld1 & poa* 9 ! ba9-m>ie4 ,turn out 9 a circle on a r\nd di%2 put a poa*$ suprme on ea* t>tlet2 coat ) ,allem&e sauce2 deck ) a truffle girt by a r+ ( v r$ tongue1 & surr\nd ! suprme ) a ?read ( pale1 meat glaze4 #aehe--,,supr,,mes ,,de ,,volaille ,,alex&ra ,poa* ! suprmes dry4 ,di% !m ) a few slices ( truffle set ^u !m2 coat !m ) ,mornay sauce1 flav\r$ ) *ick5 ess5ce1 & glaze quickly4 ,surr\nd ) small heaps ( asp>agus-heads1 coh]$ ) butt]4 #aehf--,,supr,,mes ,,de ,,volaille ,,ambassadrice ,poa* ! suprmes dry4 ,di% !m2 coat !m ) suprme sauce1 & surr\nd !m ) lamb sweetbreads1 /udd$ ) truffles & cook$ )\t col\ration1 alt]nat$ ) faggots ( asp>agus-heads4 #aehg--,,supr,,mes ,,de ,,volaille ,,arl,,si5ne ,season & dr$ge ! suprmes1 & toss !m 9 cl>ifi$ butt]4 ,mean:ile1 fry 9 oil "s egg-plant r\ndels & "s season$ & dr$g$ r\ndels ( onion4 ,also prep>e a g>ni% ( tomatoes toss$ 9 oil4 ,di% ! egg-plant r\ndels 9 a circle on a r\nd di%2 set ! suprmes !reon1 & g>ni% ! latt] ) ! toss$ tomatoes & ! fri$ onions1 set 9 small heaps ^u !m4 ,s]ve a delicate1 tomatd half-glaze sauce sep>ately4 #aehh--,,supr,,mes ,,de ,,volaille ,,boi/elle ,cut ! suprmes into he>t %apes1 & /uff !m ) m\ssel9e =cemeat comb9$ ) half its bulk ( ma%$ raw mu%rooms4 ,put ! suprmes 9 a butt]$ vegetable-pan1 ) two-?irds lb4 ( peel$1 m9c$1 raw mu%rooms2 season ) salt1 :ite pepp] & lemon juice1 & set to poa* sl[ly 9 a mod]ate ov54 ,di% 9 ! =m ( a cr[n1 9 a timbale1 ) ! mu%rooms 9 ! c5tre4 ,add to ! liquor1 :i* %\ld only consi/ ( ! moi/ure ( ! mu%rooms1 two & "o-half oz4 ( butt] & a few drops ( lemon juice2 p\r ?is sauce ov] ! suprmes1 & complete ) a p9* ( *opp$ p>sley4 #aehi--,,supr,,mes ,,de ,,volaille ,,aux ,,*ampignons1 ,a ,,blanc ,poa* ! suprmes 9 a little mu%room cook+-liquor4 ,di% !m 9 ! =m ( a cr[n1 ) "s f9e v :ite cook$ mu%room-heads4 ,coat !m mod]ately ) ,allem&e sauce1 comb9$ ) ! cook+-liquor ( ! suprmes4 ,s]ve :at rema9s ( ! sauce sep>ately4 #aeij--,,supr,,mes ,,de ,,volaille ,,aux ,,*ampignons1 ,a ,,brun ,cook ! suprmes 9 cl>ifi$ butt]1 z already describ$4 ,di% !m2 surr\nd !m ) mu%rooms1 m9c$ raw & toss$ 9 butt]1 & coat !m ) a light mu%room sauce4 #aeia--,,supr,,mes ,,de ,,volaille ,,*imay ,cook ! suprmes 9 cl>ifi$ butt]4 ,di% !m2 g>ni% !m ) toss$ morels & asp>agus-heads1 coh]$ ) butt]1 & surr\nd ) a ?read ( good ?ick5$ gravy4 #aeib--,,supr,,mes ,,de ,,volaille ,,cussy ,collop ! suprmes2 slightly flatt5 ea* collop2 trim !m r\nd1 dr$ge !m1 & toss !m 9 butt]4 ,set ea* collop ( suprme ^u an arti*oke-bottom ab\t equal 9 size to ! =m]2 put a ?ick slice ( glaz$ truffle on ea* collop1 & a v :ite cock's kidney ^u ea* slice ( truffle4 ,s]ve a ?ick5$ gravy sep>ately4 #aeic--,,supr,,mes ,,de ,,volaille ,,doria ,season & dr$ge ! suprmes1 & toss !m quickly 9 cl>ifi$ butt]4 ,di% !m & surr\nd !m ) pieces ( cucumb]1 %ap$ l g>lic cloves & cook$ 9 butt]4 ,:5 ab\t to s]ve1 spr9kle !m ) a little nut-br[n butt]1 & a few drops ( lemon juice4 #aeid--,,supr,,mes ,,de ,,volaille ,,dreux ,make "s incisions1 at %ort int]vals1 9 ! suprmes1 & half-ins]t into ^!1 alt]nate r\ndels ( truffle & salt$ tongue4 ,poa* !m dry4 ,di%2 surr\nd ) a g>ni% ( cocks' combs & kidneys1 & slices ( truffle1 & p\r a mod]ate quantity ( ,allem&e sauce ov] ?is g>ni%4 #aeie--,,supr,,mes ,,de ,,volaille ,,c>late ,incise ! suprmes z above2 b g>ni% !m only ) r\ndels ( tongue4 ,poa* !m dry1 & set !m on oval1 flat qu5elles ( m\ssel9e =cemeat1 spr9kl$ ) v r$ *opp$ tongue4 ,coat ) cle> suprme sauce1 t ! r$ ( ! tongue may be se54 #aeif--,,supr,,mes ,,de ,,volaille ,,cossaise ,poa* ! suprmes4 ,di% !m2 coat !m ) cossaise sauce1 & surr\nd !m ) small heaps ( ,fr5* beans1 coh]$ ) butt]4 #aeig--,,supr,,mes ,,de ,,volaille ,,favorite ,saut ! suprmes 9 cl>ifi$ butt]4 ,di% !m 9 a cr[n1 on toss$ slices ( foie gras1 ) ?ree slices ( truffle on ea* suprme4 ,9 _! mid/ set a heap ( asp>agus-heads1 coh]$ ) butt]1 & s]ve1 sep>ately1 a sauceboat ( light meat-glaze1 butt]$4 #aeih--,,supr,,mes ,,de ,,volaille ,,f9anci,,re ,saut ! suprmes 9 cl>ifi$ butt]4 ,di% !m 9 ! =m ( a cr[n1 ^u fri$ crotons ( ! same size2 9 _! mid/ arrange a g>ni% la f9ancire 7,no4 #adgd71 & coat ! suprmes & _! g>ni% ) f9ancire sauce4 #aeii--,,supr,,mes ,,de ,,volaille ,,aux ,,fonds ,d',,arti*auts ,saut ! suprmes 9 cl>ifi$ butt]4 ,di% !m ) a g>ni% ( raw arti*oke-bottoms1 slic$1 toss$ 9 butt]1 & spr9kl$ ) f9e h]bs4 ,spr9kle a few drops ( nut-br[n butt] ov] ! suprmes1 & s]ve a ?ick5$ gravy sep>ately4 #afjj--,,supr,,mes ,,de ,,volaille ,,georgette ,prep>e z _m 8pommes ,georgette0 z !re are suprmes1 & take c>e to *oose potatoes ( ! same size z ! suprmes4 ,poa* ! suprmes4 ,set "o on ea* potato1 ) a f9e slice ( truffle 9 ! middle1 & arrange 9 ! =m ( a cr[n on a r\nd di%4 #afja--,,supr,,mes ,,de ,,volaille ,,h5ri ,,iv4 ,collop ! suprmes2 slightly flatt5 ! collops1 & trim !m r\nd4 ,season & dr$ge !m2 saut !m 9 cl>ifi$ butt]1 & set ea* collop on an arti*oke bottom1 slightly g>ni%$ ) butt]$ meat-glaze4 ,s]ve a ,barnaise sauce sep>ately4 #afjb--,,supr,,mes ,,de ,,volaille ,,hongroise ,prep>e "s pilaff rice1 comb9$ ) concass$ tomatoes1 & di% x 9 a %all[ timbale4 ,season ! suprmes ) paprika2 toss !m 9 cl>ifi$ butt]1 & set !m 9 a timbale1 ^u ! pilaff rice4 ,swill ! vegetable-pan ) a few tablespoonfuls ( cream2 add ! necess>y quantity ( ,hongroise sauce1 & coat ! suprmes ) ?is sauce4 #afjc--,,supr,,mes ,,de ,,volaille ,a ,l',,indi5ne ,saut ! suprmes 9 butt]1 & put !m = a few m9utes 9 a curry sauce l',indi5ne1 b )\t lett+ ! latt] boil4 ,di% ! suprmes 9 a timbale ) ! curry sauce4 ,s]ve a timbale ( rice l',indi5ne1 sep>ately4 #afjd--,,supr,,mes ,,de ,,volaille ,,j>d9i,,re ,saut ! suprmes 9 butt]4 ,di% & surr\nd ) small heaps ( vegetables1 arrang$ v neatly1 z expla9$ 9 ! case ( ! ,j>d9ire g>ni%4 ,spr9kle ! suprmes ) a few drops ( nut-br[n butt]1 j be=e s]v+4 #afje--,,supr,,mes ,,de ,,volaille ,,judic ,cut ! suprmes into he>t %apes2 season !m1 & poa* !m dry4 ,di% !m 9 a cr[n1 ^u little brais$ lettuces2 & set a slice ( truffle & a cock's kidney ^u ea* he>t ( suprme4 ,coat slightly ) ?ick5$ gravy4 #afjf--,,supr,,mes ,,de ,,volaille ,,m>,,*ale ,x is ! rule t all prep>ations t]m$ 8 la ,m>*ale0 %\ld be treat$ ) *opp$ truffle2 t is to say t ! latt] takes ! place ( ! cu/om>y bread-crumbs4 ,= ! sake ( economy ! l'anglaise treatm5t 7i4e41 egg & bread-crumbs7 is m commonly appli$2 s ! read] may *oose :i* ( ! two he pref]s4 ,9 any case1 saut ! suprmes 9 butt]2 di% !m 9 ! =m ( a cr[n1 ) a f9e slice ( truffle on ea*1 & set 9 _! mid/ a g>ni% ( asp>agus-heads1 coh]$ ) butt]4 ,n4,b4--,=m]ly1 ^! suprmes1 l all prep>ations 8 la ,m>*ale10 7 g5tly grill$ ^u butt]$ pap]4 #afjg--,,supr,,mes ,,de ,,volaille ,,m>yl& ,proce$ exactly z direct$ "u 8,p\let saut la ,m>yl&0 7,no4 #aefe74 #afjh--,,supr,,mes ,,de ,,volaille ,,montp5si] ,roll ! suprmes 9 beat5 egg & bread-crumbs1 & saut !m 9 cl>ifi$ butt]4 ,di% !m 9 a cr[n ) a slice ( truffle ^u ea*1 & surr\nd ) small heaps ( asp>agus-heads1 coh]$ ) butt]4 ,spr9kle ! suprmes ) a few drops ( nut-br[n butt]4 #afji--,,supr,,mes ,,de ,,volaille ,,orly ,take "s suprmes ( *ick5 la ,re9e1 & set !m on a di% ) p>sley /alks & f9ely slic$ onions2 spr9kle ) a little oil & lemon juice1 & set to m>9ade = an h\r4 ,:5 ab\t to prep>e !m1 dry !m by means ( a piece ( l952 dip !m into light batt]1 & put !m 9 a v hot fry+ fat t !y may cook quickly4 ,dra92 di% on a napk9 ) bun*es or a bord] ( v gre5 fri$ p>sley1 & s]ve a tomato sauce sep>ately4 #afaj--,,supr,,mes ,,de ,,volaille ,a ,l',,ori5tale ,saut ! suprmes 9 butt]1 & di% !m ea* ^u a ?ick slice ( *[-*[1 cut to ! same %ape1 p>boil$1 & /ew$ 9 butt] be=eh&4 ,coat ) ,suprme sauce1 comb9$ ) a qu>t] ( its bulk ( tomato pure1 & flav\r$ mod]ately ) saffron4 #afaa--,,supr,,mes ,,de ,,volaille ,,en ,,papillote ,cut out z _m he>t-%ap$ pieces ( kit*5 pap] z !re are suprmes1 & ei!r butt] or oil !m4 ,quickly /iff5 ! suprmes 9 butt]4 ,9 ! c5tre ( ea* pap] he>t1 set a slice ( ham cut to ! %ape ( a triangle2 cov] ! ham ) a tablespoonful ( r$uc$ ,itali5ne sauce2 set ! suprmes on ! sauce1 & cov] x ) ! same sauce & ano!r triangle ( ham4 ,close ! pieces ( pap]1 & pleat _! edges 9 su* wise z to entirely enclose _! cont5ts2 set ! papillotes1 ?us prep>$1 on a tray2 & put !m 9 a suffici5tly hot ov5 to all[ ( complet+ ! cook+ ( ! suprmes & bl[+ out ! papillotes4 #afab--,,supr,,mes ,,de ,,volaille ,,au ,,p>mesan ,season ! suprmes2 dip !m 9 beat5 egg & roll !m 9 grat$ ,p>mesan4 ,saut !m 9 butt]1 & di% !m on crotons ( pol5ta 7,no4 #bbid71 %ap$ some:at l ! suprmes & br[n$ 9 cl>ifi$ butt]4 ,:5 ab\t to s]ve1 spr9kle ! suprmes ) nut-br[n butt]4 #afac--,,supr,,mes ,,de ,,volaille ,a ,,la ,,polignac ,poa* ! suprmes dry1 & di% !m4 ,coat !m ) ,suprme sauce1 comb9$ ) a juli5ne ( truffles & mu%rooms4 #afad--,,supr,,mes ,,de ,,volaille ,a ,,la ,,poj>ski ,m9ce ! suprmes1 &1 9 s do+1 comb9e ) !m1 fir/1 ! qu>t] ( _! weight ( bread-crumbs dipp$ 9 milk & well squeez$1 & ! same weight ( fre% butt]2 & !n an equal quantity ( fre% cream1 :i* %\ld be add$ little by little4 ,season ) salt1 pepp]1 & nutmeg4 ,divide up ?is prep>ation into portions equal 9 size to ! suprmes1 & %ape !m exactly l ! latt]2 9 %ort1 recon/ruct ! suprmes exactly ) ?is m9ce-meat4 ,dr$ge2 cook 9 cl>ifi$ butt]1 & s]ve z soon z ready4 ,!re is no h>d & fa/ rule = ! g>ni%+ ( ^! suprmes2 ! g>ni% is !re=e optional4 #afae--,,supr,,mes ,,de ,,volaille ,r,,g5ce ,cut ! suprmes into he>t %apes2 flatt5 !m slightly1 & poa* !m4 ,set ea* suprme on a qu5elle ( *ick5 =cemeat1 prep>$ ) crayfi% butt]1 & di% 9 ! =m ( a cr[n4 ,coat ) ,allem&e sauce1 flav\r$ ) truffle ess5ce1 &1 on ea* suprme1 set an olive-%ap$ truffle & a cock's kidney--! two sep>at$ by a cock's comb4 #afaf--,,supr,,mes ,,de ,,volaille ,,ri*elieu ,treat ! suprmes l'anglaise1 & cook !m 9 cl>ifi$ butt]4 ,di% !m2 coat !m ) half-melt$ butt] la ,matre d'htel1 & set f\r f9e slices ( truffle on ea* suprme4 #afag--,,supr,,mes ,,de ,,volaille ,,ross9i ,saut ! suprmes 9 butt]1 & di% !m on collops ( foie gras1 arrang$ 9 ! =m ( a cr[n & also toss$ 9 butt]4 ,coat ) a /rong ,madeira sauce1 comb9$ ) slices ( truffle4 #afah--,,supr,,mes ,,de ,,volaille ,,talleyr& ,prep>e3--7#a7 a cr\/ade ( l9+ pa/e1 ( a size 9 proportion to ! g>ni% to be put inside x1 j z ! g>ni% %\ld be 9 proportion to ! numb] ( suprmes3--7#b7 a g>ni% ( mac>oni ) cream1 comb9$ ) ?ree oz4 ( foie gras & ?ree oz4 ( truffles 9 dice1 p] "o-half lb4 ( mac>oni4 ,cut ! suprmes to ! %ape ( he>ts2 /uff !m ) godiveau ) cream 7,no4 #aih71 mix$ ) half its bulk ( a pure ( foie gras1 & poa* !m dry4 ,put ! mac>oni 9 ! cr\/ade1 %ap+ x l a dome 9 s do+2 coat ! suprmes ) ,allem&e sauce1 & set !m 9 a cr[n on ! timbale & r\nd ! dome ( mac>oni4 ,s5d a sauceboat ( vel\t to ! table sep>ately4 #afai--,,supr,,mes ,,de ,,volaille ,,val5,,ay ,/uff ! suprmes ) truffles1 cut into small dice & coh]$ ) v r$uc$ ,allem&e sauce4 ,treat !m l'anglaise & cook !m 9 butt]4 ,prep>e "s fri$ crotons1 %ap$ l cocks' combs1 9 ! proportion ( two = ea* suprme2 cov] ^! ) a dome ( f9e truffl$ =cemeat1 & put !m 9 a mod]ate ov5 t ! =cemeat may poa*4 ,di% ! suprmes 9 ! =m ( a cr[n2 surr\nd !m ) ! crotons2 &1 9 _! mid/1 p\r a pure ( mu%rooms4 #afbj--,,supr,,mes ,,de ,,volaille ,a ,,la ,,valois ,treat ! suprmes l'anglaise1 & cook !m 9 cl>ifi$ butt]4 ,di% !m ) a g>ni% ( small1 /on$ olives1 /uff$ & poa*$ at ! la/ mom5t4 ,s]ve a ,valois sauce sep>ately4 #afba--,,supr,,mes ,,de ,,volaille ,,v]neuil ,m>9ade ! suprmes z = ,no4 #afji2 treat !m l'anglaise1 & cook !m 9 cl>ifi$ butt]4 ,di% !m 9 ! =m ( a cr[n1 & coat !m ) ,colb]t sauce4 ,s]ve sep>ately a pure ( arti*okes1 comb9$ ) f9ely-m9c$ truffles4 #afbb--,,supr,,mes ,,de ,,volaille ,,vill]oy ,poa* ! suprmes )\t completely cook+ !m4 ,dip !m 9 a ,vill]oy sauce1 9 su* wise t !y may be well coat$ ) x4 ,leave !m to cool2 treat !m l'anglaise2 &1 a few m9utes be=e s]v+1 put !m 9 "s v hot fry+ fat4 ,di% !m 9 ! =m ( a cr[n1 & s]ve a ,prigueux sauce sep>ately4 #afbc--;,,blanc ,,de ,,p\let ,,lisabe? ,raise ! suprmes ( two small *ick5s2 poa* !m 9 butt] & lemon juice1 & coat !m ) ,suprme sauce4 ,di% !m ar\nd a l[1 v cold cu%ion ( bread1 plac$ on ! di% at ! la/ mom5t4 ,^u ! cu%ion1 quickly set a doz5 %ell$ oy/]s1 :i* %\ld h be5 kept 9 ice = at lea/ two h\rs be=e di%+4 ,s]ve v quickly 9 ord] t ! suprmes may be v hot & ! oy/]s v cold4 ,s5d a ,suprme sauce sep>ately4 #afbd--,,turban ,,de ,,filets ,,de ,,p\let ,take ! requir$ numb] ( fillets1 :i* is det]m9$ by ! size ( ! m\ld to be us$4 ,flatt5 ^! fillets out some:at ?9ly1 & trim !m neatly on bo? sides4 ,) ^! fillets1 l9e a butt]$ sav>9-m\ld2 sett+ a r[ ( ?9 slices ( truffle betwe5 ea* ( ! fillets1 & all[+ ! latt] to hang ov] ! edge ( ! m\ld4 ,ov] ! fillets spread a lay] ( m\ssel9e =cemeat1 two-?irds 94 ?ick4 ,?ree-p>ts fill ! rema9+ space ) a l>ge tongue1 truffles & mu%rooms salpicon1 coh]$ by means ( a r$uc$ ,allem&e sauce4 ,cov] ?is salpicon ) =cemeat1 s z to fill ! m\ld1 & !n draw ! ov]lapp+ ends ( ! fillets across ! =cemeat4 ,set to poa* 9 ! ba9-m>ie = ab\t =ty m9utes2 &1 ^u )draw+ ! m\ld1 let x /& = five m9utes1 t its cont5ts may settle4 ,turn out ^u a r\nd di%2 p\r a ,t\l\sa9e g>ni% 7see ,p\l>de ,no4 #aebd7 9 ! middle1 & surr\nd ! turban ) a ?read ( ,allem&e sauce4 #afbe--,,mignonnettes ,,de ,,p\let ,take ! requir$ numb] ( small1 m9ion fillets ( pullet3 trim !m2 make six incisions 9 ea*1 & half-ins]t into ea* ( ^! incisions alt]nate ?9 r\ndels ( truffle & tongue4 ,set ^! m9ion fillets on a butt]$ di%1 & %ape !m l r+s4 ,trim & ind5t ! edges ( z _m arti*oke-bottoms z !re are m9ion fillets1 & heat !m 9 butt]4 ,g>ni% ^! arti*oke-bottoms1 dome-fa%ion1 ) a v :ite & some:at /iff *ick5 pure4 ,spr9kle ! m9ion fillets ) a little mu%room cook+-liquor1 & poa* !m 9 ! ov5 = f five to six m9utes4 ,set ! arti*oke-bottoms 9 a circle on a r\nd di%1 & set a m9ion fillet ^u ea*4 ,s]ve a v delicate ,suprme sauce1 sep>ately4 #afbf--,,nonnettes ,,de ,,p\let ,,agn,s ,,sorel ,truss twelve ortolans = entres1 & /iff5 !m 9 butt] = a mom5t4 ,raise ! fillets ( twelve spr+ *ick5s2 trim !m2 flatt5 !m slightly & pair !m (f1 putt+ ! edges ( "o on ! o!r1 t a l>g] surface may be obta9$4 ,9 ! middle ( ^! jo9$ suprmes ( *ick51 put an ortolan2 wrap x 9 !m1 & tie !m r\nd once or twice ) /r+1 t !y may keep ! %ape ( a paupiette4 ,set ^! paupiettes 9 a %all[ sautpan1 &1 five m9utes be=e s]v+1 spr9kle !m ) f\r oz4 ( boil+ butt]2 salt mod]ately1 & cook 9 a fi]ce ov54 ,aft] hav+ remov$ ! /r+1 set ea* nonnette on a squ>e1 holl[$ cr\ton ( bread-crumb1 fri$ 9 butt]1 & coat$ inside ) foie-gras pure4 ,coat mod]ately ) a light *ick5 glaze1 f9i%$ ) butt]1 & squeeze a drop ( lemon juice on ea* nonnette4 #afbg--,,ursul9es ,,de ,,nancy ,prep>e "s b>quette cru/s4 ,m\ld "s *ick5 =cemeat into l>ge1 r\nd1 regul> qu5elles1 & poa* !m 9 "s :ite consomm1 9 "t = !m to be ready :5 ! ,ursul9es are be+ di%$4 ,a few mom5ts be=e s]v+1 g>ni% ! b>quette cru/s ) foie-gras pure1 ?9n$ ) a little good half-glaze1 flav\r$ ) port or %]ry w9e4 ,9 ! middle ( ea* g>ni%$ b>quette1 set a well-dra9$ m\ssel9e qu5elle2 deck ea* qu5elle ) a ?9 & wide slice ( truffle2 set a small heap ( asp>agus-heads1 coh]$ ) butt]1 at ei!r end ( ! b>quettes1 t is to say1 on ei!r side ( ! qu5elle2 & slightly coat ! latt] ) *ick5 glaze1 f9i%$ ) butt]4 ,s]ve1 sep>ately1 a sauceboat conta9+ "s ( ! same *ick5 glaze ) butt]4 #afbh--;,,filets ,,de ,,p\let ,a ,,la ,,sa9t-,,g]ma9 ,season ! fillets1 dip !m 9 melt$ butt] & roll !m 9 bread-crumbs2 grill !m g5tly1 ea* on a %eet ( oil$ pap]1 & spr9kle ) cl>ifi$ butt] dur+ ! op]ation4 ,di% ! grill$ fillets1 & s]ve at ! same "t3--7#a7 a ,barnaise sauce2 7#b7 a timbale conta9+ a pure ( foie gras ) cream4 #afbi--;,,filets ,,de ,,p\let ,,mireille ,prep>e a g>ni% z = ,no4 #acfe2 i4e41 slic$1 raw potatoes & arti*oke-bottoms1 set 9 a small e>!nw>e di% & cook$ z 8,pommes ,anna40 ,saut ! fillets 9 butt] at ! la/ mom5t2 put !m on ! g>ni%1 & spr9kle !m ) nut-br[n butt]4 ,,spr+ ,,*ick5s 7,,p\lets ,,de ,,gra9s7 ,spr+ *ick5s are usually ei!r grill$ or prep>$ 8en cass]ole0 9 accordance ) "o or ano!r ( ! _m recipes applicable to !m4 #afcj--,,p\let ,,de ,,gra9s ,a ,,la ,,belle-,,meuni,,re ,/uff ! *ick5 ) f\r slic$ *ick5s' liv]s & ?ree oz4 ( raw1 qu>t]$ mu%rooms1 slightly toss$ 9 butt]4 ,slip five or six f9e slices ( truffle "u ! sk9 ( ! brea/2 truss ! *ick5 z = an entre1 & br[n x 9 butt]4 ,?is done1 put x into an oval cocotte1 ) two oz4 ( butt]1 f\r rectangles ( blan*$ brea/ ( pork1 & ?ree oz4 ( raw qu>t]$ mu%rooms1 quickly toss$ 9 butt] be=eh&4 ,cook 9 ! ov51 "u cov]1 & add two tablespoonfuls ( veal gravy1 j be=e s]v+4 #afca--,,p\let ,,de ,,gra9s ,a ,,la ,,b]g,,re ,fry 9 butt] f\r oz4 ( blan*$ brea/ ( pork1 cut into dice1 & "o-half lb4 ( small1 :ole mu%rooms4 ,dra91 & set to br[n 9 ! same butt]1 ! *ick5 /uff$ ) a half-onion & ?ree oz4 ( mu%rooms1 *opp$ & fri$ 9 butt]1 & mix$ ) ?ree oz4 ( butt] & a c(feespoonful ( *opp$ p>sley4 ,:5 ! *ick5 is well col\r$ or gild$1 put ! bacon & ! mu%rooms r\nd x2 swill ) "o-six? p9t ( :ite w9e2 r$uce by two-?irds2 add f\r tablespoonfuls ( veal gravy1 & complete ! cook+ ( ! *ick5 9 ! ov54 ,set x on a r\nd di%2 ?ick5 ! cook+-liquor ) a piece ( mani$ butt]1 ! size ( a hazel-nut1 or a little arr[-root2 p\r ! sauce & ! g>ni% r\nd ! *ick51 & surr\nd x ) a bord] ( fre%ly-fri$ /raw potatoes4 #afcb--,,p\let ,,de ,,gra9s ,,bonne ,,femme ,fry 9 butt] f\r oz4 ( brea/ ( fre% or salt$ pork1 cut into slices & blan*$4 ,dra92 col\r ! *ick5 9 ! same fat1 & put x 9 an oval cocotte ) ! slices ( bacon4 ,) ! same fat1 fry 9 a fry+-pan two-?irds lb4 ( potatoes cut to ! %ape ( corks & divid$ into r\ndels2 put ^! r\nd ! *ick51 & set to cook 9 ! ov51 "u cov]4 ,:5 ab\t to s]ve1 spr9kle ! f[l ) a few tablespoonfuls ( veal gravy4 ,s]ve ! prep>ation 9 ! cocotte4 #afcc--,,p\let ,,de ,,gra9s ,,en ,,cass]ole ,pole ! *ick5 ) butt] 9 an e>!nw>e saucepan1 & ba/e x (t5 ! :ile4 ,:5 ab\t to s]ve1 cle> ( all grease1 & add a tablespoonful ( veal gravy4 ,?is *ick5 is s]v$ pla91 )\t any g>ni%4 #afcd--,,p\let ,,de ,,gra9s ,,en ,,cocotte ,br[n ! *ick5 9 butt]1 9 a cocotte1 & "u cov]4 ,:5 x is half-done1 surr\nd x ) two oz4 ( frizzl$ pieces ( fre% or salt$ pork cut 9 dice1 twelve small onions p>tly cook$ 9 butt]1 & tw5ty small potatoes1 ! size & %ape ( olives4 ,complete ! cook+ ( ! :ole toge!r1 &1 :5 ab\t to s]ve1 spr9kle ) a little veal gravy4 #afce--,,p\let ,,de ,,gra9s ,,clam>t ,br[n ! *ick5 9 butt]2 half-cook x1 & put x 9 a cocotte ) "o-half p9t ( half-cook$ peas la ,franaise 7,no4 #baic71 ! cook+-liquor ( :i* %\ld be v %ort4 ,complete ! cook+ ( ! :ole1 toge!r1 & s]ve ! prep>ation z x /&s1 )\t coh]+ ! peas4 #afcf--,,p\let ,,de ,,gra9s ,,grill ,,diable ,truss ! *ick5 z = an entre2 split x op5 l5g?wise along ! middle ( ! back2 flatt5 x ) a but*]'s beat]1 & remove z _m bones z possible4 ,season x2 spr9kle x ) melt$ butt]1 & half-cook x 9 ! ov54 ,?is done1 coat x ?or\ghly ) mu/>d /r5g!n$ by means ( cay5ne2 spr9kle copi\sly ) bread-crumbs2 press ^u ! latt] ) ! flat ( a knife1 t !y may adh]e to ! mu/>d2 spr9kle a little melt$ butt] ov] ! bird1 & complete ! latt]'s cook+ g5tly on ! grill4 ,set on a r\nd di%1 bord]$ ) ?9 slices ( lemon1 & s]ve a ,devill$ ,sauce ,esc(fi] sep>ately4 #afcg--,,p\let ,,de ,,gra9s1 ,,grill ,a ,l',,anglaise 7,spat*cock7 ,split ! *ick5 op51 lat]ally1 proce$+ f ! extremity ( ! belly to ! w+-jo9ts4 ,op5 x )\t sep>at+ ! two halves1 flatt5 x s z to break ! jo9ts & ! bones1 & remove ! fragm5ts ( ! latt] ) great c>e4 ,fix ! w+s by means ( a skew]2 spr9kle ! *ick5 ) melt$ butt]1 season x1 & half-cook x 9 ! ov54 ,?is done1 spr9kle x ) bread-crumbs & melt$ butt]1 & complete its cook+ on ! grill4 ,set x on a r\nd di%1 bord]$ ) gh]k9s1 & s]ve x z x /&s4 #afch--,,p\let ,,de ,,gra9s ,,aux ,,fonds ,d',,arti*auts ,br[n ! *ick5 9 butt]1 & put x 9 a cocotte ) five fair-siz$ arti*oke-bottoms1 slic$ :ile raw1 & toss$ 9 butt]4 ,complete its cook+ g5tly 9 ! ov51 &1 :5 ab\t to s]ve1 add a tablespoonful ( veal gravy & a few drops ( lemon juice4 #afci--,,p\let ,,de ,,gra9s ,a ,l',,hoteli]e ,bone ! *ick5's brea/2 /uff x ) "o-half lb4 ( good sausage-meat1 & truss x z = an entre4 ,br[n x ) butt] 9 an e>!nw>e saucepan1 & put x 9 ! ov54 ,:5 x is two-?irds done1 add to x f\r oz4 ( qu>t]$ mu%rooms1 sautd 9 butt]1 complete its cook+1 &1 :5 ab\t to s]ve1 f9i% x ) ?ree tablespoonfuls ( veal gravy4 #afdj--,,p\let ,,de ,,gra9s ,a ,,la ,,kat(f ,split ! *ick5 op5 along ! back1 & half-cook x 9 ! ov5 z 9 ,no4 #afcf4 ,?is done1 complete its cook+ on ! grill4 ,mean:ile1 m\ld on a r\nd1 butt]$ di% a sort ( galette ( ,du*esse potatoes 7,no4 #bbab71 "o in* ?ick4 ,gild1 & col\r 9 ! ov54 ,di% ! grill$ *ick5 on ?is galette1 & surr\nd ! latt] ) a ?read ( /rong veal gravy4 #afda--,,p\let ,,de ,,gra9s ,a ,,la ,,lim\s9e ,/uff ! *ick5 ) "o-half lb4 ( good sausage-meat1 comb9$ ) two oz4 ( *opp$ mu%rooms fri$ 9 butt]4 ,put ! *ick5 9 a cocotte ) "o oz4 ( butt] & six rectangles ( blan*$ brea/ ( bacon1 & cook g5tly 9 ! ov54 ,:5 ab\t to s]ve1 add two or ?ree tablespoonfuls ( veal gravy4 ,s5d1 sep>ately1 six f9e *e/nuts cook$ 9 consomm4 #afdb--,,p\let ,,de ,,gra9s ,,mascotte ,br[n ! *ick5 9 butt]1 & cook x 8en cass]ole0 ) f\r oz4 ( potatoes ! size & %ape ( olives & toss$ 9 butt]4 ,:5 ! *ick5 is almo/ cook$1 put x 9 a cocotte ) ! potatoes all r\nd1 two tablespoonfuls ( veal gravy1 & two oz4 ( slic$ truffles set ^u x4 ,cov] ! cocotte2 put ! *ick5 9 ! front ( ! ov5 = t5 m9utes1 & s]ve x z x /&s4 #afdc--,,p\let ,,de ,,gra9s ,,aux ,,morilles ,prep>e ?is *ick5 l ! "o 8en cass]ole10 & surr\nd x ) "o-half lb4 ( morels1 toss$ 9 butt] = a mom5t4 ,complete ! cook+ "u cov]1 &1 :5 ab\t to s]ve1 f9i% ) "o tablespoonful ( veal gravy4 #afdd--,,p\let ,,de ,,gra9s ,,s\v>(f ,proce$ exactly z expla9$ "u ,no4 #aebj1 b r$uce ! g>ni% by half4 #afde--,,p\let ,,de ,,gra9s ,,t>t>e ,proce$ z = ,no4 #afcf1 b s]ve a ,t>t>e sauce at ! same "t4 ,,*icks 7,,p\ss9s7 ,! mo/ p]fect example ( ?is class w\ld be ! ,hamburg *ick1 7 x n = ! fact t x is too (t5 kept 9 conf9em5t & f$ on fi%1 :i* gives a disagreeable flav\r to ! "y bird4 ,:5 x is br$ rationally1 h[ev]1 ?is *ick is a great delicacy4 #afdf--,,p\ss9s ,,c5drillon ,op5 ! *icks along ! back1 & br[n !m 9 butt]4 ,?is done1 season !m ) salt & cay5ne1 & put !m betwe5 two lay]s ( pork =cemeat4 ,wrap !m 9 v s(t pig's caul4 ,dip !m 9 melt$ butt]2 roll !m 9 bread-crumbs1 & grill !m g5tly = tw5ty or tw5ty-five m9utes4 ,di%1 & s]ve a ,prigueux sauce sep>ately4 #afdg--,,p\ss9s ,a ,,la ,,pi,,montaise ,/uff ea* *ick ) "o & "o-half oz4 ( :ite ,pi$mont truffles1 p\nd$ ) an equal weight ( v fre% pork fat4 ,n[ truss !m z = an entre2 /r+ !m & fry !m 9 butt] ov] a fi]ce fire4 ,at ! end ( t5 m9utes put !m 9 a cocotte2 p>tly surr\nd & cov] !m ) rizotto la ,pimontaise1 & complete ! cook+ 9 ! ov5 ) lid (f4 ,a few m9utes be=e s]v+1 spr9kle ! rizotto ) grat$ ,p>mesan2 glaze2 &1 at ! la/ m9ute1 spr9kle ) nut-br[n butt]4 #afdh--,,p\ss9s ,a ,,la ,,polonaise ,/uff ea* *ick ) "o & "o-half oz4 ( grat9 =cemeat1 two-?irds oz4 ( soak$ & press$ bread-crumbs1 "o-?ird oz4 ( butt]1 & a p9* ( *opp$ p>sley4 ,truss z = entres2 /r+2 quickly fry ! *icks 9 butt] 9 a v hot ov52 put !m 9 a cocotte1 & complete _! cook+ 9 ! ov54 ,at ! la/ mom5t spr9kle !m ) a few drops ( lemon juice & nut-br[n butt]1 comb9$ ) "o oz4 ( bread-crumbs p] f\r oz4 ( butt]4 #afdi--,,p\ss9s ,a ,,la ,,t>t>e ,proce$ exactly z = 8,p\let la ,t>t>e40 #afej--,,t\rte ,,de ,,p\ss9s ,a ,,la ,,paysanne ,prep>e a r\nd lay] ( %ort pa/e1 t5 in*es 9 diamet]4 ,^u ?is pa/e spread two-?irds lb4 ( sausage-meat1 comb9$ ) five oz4 ( dry ,duxelles1 tak+ c>e to leave a m>g9 two in*es wide ( b>e pa/e all r\nd4 ,^u ?is coat+ ( =cemeat set t5 half-*icks1 /iff5$ 9 butt]2 spr9kle two-?irds lb4 ( *opp$ mu%rooms1 sautd 9 butt]1 ov] !m2 spread a second coat+ ( sausage-meat & ,duxelles ov] ! :ole2 cov] ) a v ?9 slice ( bacon1 & close ! :ole ) a lay] ( pa/e a little l>g] ?an ! und]ly+ "o1 ! edges ( :i* %\ld h be5 moi/5$4 ,seal ! two edges1 & pleat regul>ly2 gild2 /reak2 make a slit 9 ! top1 & bake 9 a mod]ate ov5 = ab\t =ty m9utes4 ,:5 tak+ ! t\rte out ( ! ov51 p\r into x1 ?r\gh ! slit 9 its cov]1 a few tablespoonfuls ( half-glaze sauce4 #afea--,,p\ss9s ,a ,,la ,,vi5noise ,cut ! *icks ea* into f\r pieces2 season !m2 dr$ge !m2 dip !m 9 beat5 egg1 & roll !m 9 bread-crumbs4 ,a few m9utes be=e s]v+1 put !m 9 hot fat2 dra9 !m1 & di% !m 9 pyramid =m on a fold$ napk94 ,surr\nd ) fri$ p>sley & sections ( lemon1 & s]ve v hot4 ,v>i\s ,prep>ations ( ,f[l #afeb--;,,abatis ,,aux ,,navets ,fry "o-half lb4 ( blan*$ brea/ ( pork1 cut into dice1 9 butt]4 ,dra91 & fry 9 ! same sautpan ?ree lbs4 ( giblets1 cut into pieces 7all except ! liv]s1 :i* are only add$ "o-qu>t] h\r be=e di%+74 ,spr9kle ) two & "o-half oz4 ( fl\r2 mix ! latt] ) ! pieces1 & cook x 9 ! ov5 = sev5 or eight m9utes2 moi/5 ) ?ree p9ts ( :ite /ock4 ,season ) a p9* ( pepp]2 add a faggot & a cru%$1 g>lic clove2 set to boil1 /irr+ ! :ile2 cov]1 & place 9 a some:at hot ov51 t ! prep>ation may boil g5tly4 ,at ! end ( ?irty-five m9utes transf] ! pieces to ano!r saucepan2 put back ! bacon2 add tw5ty-f\r small onions1 toss$ 9 butt]1 "o lb4 ( turnips %ap$ l elongat$ olives & glaz$1 & /ra9 ! sauce ov] ! :ole4 ,complete ! cook+ g5tly1 & s]ve 9 a timbale4 ,n4,b4--,) ! same proc$ure1 ! giblets may be prep>$ ) peas2 ) mix$1 new vegetables2 la *ipolata1 c4 #afec--;,,giblet ,,pie ,fry ! giblets1 cut into pieces1 9 butt]2 spr9kle !m mod]ately ) fl\r2 cook ! latt]1 & moi/5 ) j suffici5t consomm to make a cle> sauce :i* w j cov] ! pieces4 ,?ree-p>ts cook1 & leave to cool4 ,?is done1 p\r ! :ole into a pie-di%2 cov] ) a lay] ( puff-pa/e1 :i* %\ld be seal$ d[n to a /rip ( pa/e1 /uck to ! edge ( ! di%2 gild2 /reak1 & bake 9 a mod]ately w>m ov5 = f tw5ty-five to ?irty m9utes4 #afed--;,,ballot9es ,,et ,,jambonneaux ,^! prep>ations are useful = dispos+ ( any odd legs ( f[ls1 ! o!r p>ts ( :i* h be5 already us$4 ,! legs are bon$ & /uff$1 & ! sk91 :i* %\ld be purposely left long if ?is prep>ation be contemplat$1 is !n sewn up4 ,! /uff+ us$ v>ies accord+ to ! k9d ( di% 9 prep>ation1 b good sausage-meat is mo/ commonly us$4 ,ballot9es or ,jambonneaux are brais$1 & !y may be accompani$ by any g>ni% suit$ to f[l4 ,if !y be prep>$ = s]v+ cold1 coat !m ) jelly1 or cov] !m ) br[n or :ite *aud-froid sauce1 & g>ni% !m accord+ to fancy4 ,b\d9s et ,qu5elles de ,volaille #afee--;,,b\d9s ,,de ,,volaille ,a ,,la ,,ri*elieu ,take ! requir$ am\nt ( *ick5 =cemeat1 prep>$ ) panada & cream1 & divide x into ?ree-oz4 portions4 ,roll ^! portions into sausage-=m1 & op5 !m s z to /uff !m ) "s :ite *ick5-meat1 truffle & mu%room salpicon1 coh]$ ) r$uc$ ,allem&e sauce4 ,^! qu5elles may also be m\ld$ 9 little1 rectangul> cases1 us$ 9 biscuit-mak+1 z foll[s3--,l9e ! bottom & sides ( ! m\lds1 :i* %\ld be well butt]$1 ) a ?ickness ( "o-?ird in* ( =cemeat2 g>ni% ! c5tre ) salpicon2 cov] ) =cemeat up to ! edges1 & smoo? ) ! blade ( a small knife dipp$ 9 tepid wat]4 ,:i*ev] way !y are made1 h[ev]1 ! b\d9s are poa*$ l qu5elles1 & are aft]w>ds dra9$ on a piece ( l954 ,!y are !n dipp$ 9 beat5 egg & roll$ 9 bread-crumbs1 &1 f9ally1 g5tly col\r$ 9 cl>ifi$ butt]1 t _! inside may get heat$ at ! same "t4 ,di% !m 9 a circle on a fold$ napk91 & s]ve a ,prigueux sauce sep>ately4 #afef--;,,b\d9s ,,de ,,volaille ,,s\bise ,prep>e ! b\d9s ) "s =cemeat z above1 b replace ! salpicon inside by a v r$uc$ & cold truffl$ ,s\bise pure4 ,poa*1 dip 9 beat5 egg1 & roll 9 bread-crumbs1 & col\r z be=e 9 cl>ifi$ butt]4 ,s]ve a cle> ,s\bise sep>ately4 #afeg--,,qu5elles ,,de ,,volaille ,,morl& ,m\ld "s portions ( some:at firm *ick5 m\ssel9e =cemeat into ! %ape ( oval qu5elles1 ?ree oz4 9 weight4 ,dip !m 9 beat5 egg2 roll !m 9 f9ely m9c$ truffle1 & press lightly on ! latt] ) ! blade ( a knife1 9 ord] t x may comb9e ) ! egg4 ,poa* g5tly 9 cl>ifi$ butt]1 "u cov]1 t ! =cemeat may be well cook$4 ,di% 9 a circle1 & 9 ! middle p\r a mu%room pure4 #afeh--,,qu5elles ,,de ,,volaille ,d',,uz,s ,l9e ! bottom & sides ( "s oval butt]$ qu5elle m\lds ) *ick5 =cemeat prep>$ ) panada & cream4 ,g>ni% ! middle ) a m9ce ( ! :ite ( *ick5 meat coh]$ ) r$uc$ ,allem&e sauce1 & cov] ) =cemeat4 ,poa* ! qu5elles 9 good "t2 dra9 !m on a piece ( l952 set !m 9 a circle on a r\nd di%1 & coat ) ,aurore sauce4 ,g>ni% ! c5tre ( ! circle ) a f9e ,juli5ne ( truffles4 #afei--;,,capilotade ,,de ,,volaille ,prep>e an ,itali5ne sauce1 comb9$ ) cook$1 slic$ mu%rooms4 ,add to ?is sauce "s ?9 slices ( cold f[l rema9s1 & heat )\t all[+ to boil at all4 ,di% 9 a timbale1 & spr9kle a little *opp$ p>sley ov] ! prep>ation4 #affj--;,,*ick5 ,,pie ,cut a f[l into pieces z = a fricasse2 season ! pieces1 & spr9kle !m ) ?ree f9ely-*opp$ onions1 "o & "o-half oz4 ( *opp$ mu%rooms cook$ 9 butt]1 & a p9* ( *opp$ p>sley4 ,l9e ! bottom & sides ( a pie-di% ) ?9 slices ( veal2 set ! pieces ( f[l inside1 putt+ ! legs und]mo/2 add five oz4 ( ?9 slices ( bacon2 ! yolks ( f\r h>d-boil$ eggs cut into two2 & moi/5 suffici5tly to ?ree-p>ts cov] ) *ick5 consomm4 ,cov] ) a lay] ( puff-pa/e1 :i* %\ld be seal$ d[n to a /rip ( pa/e /uck to ! edges ( ! pie-di%2 gild2 /reak2 make a slit 9 ! middle ( ! pa/e1 & bake 9 a mod]ate ov5 = "o & "o-half h\rs4 ,:5 tak+ ! pie out ( ! ov51 p\r a few tablespoonfuls ( /rong gravy into x4 #affa--;,,cr,,tes ,,et ,,rognons ,,de ,,coq ,9 ord] to prep>e cocks' combs & kidneys1 !y %\ld be fir/ set to soak 9 cold wat] = a few h\rs4 ,if !y are fre%1 !y %\ld be put 9 a saucepan ( cold wat]2 ! latt] %\ld be made lukew>m1 & !y %\ld !n be dra9$ & rubb$ 9 a t[el t _! sk9s may be remov$4 ,?is done1 !y are trimm$1 & kept 9 fre% wat]1 :i* ought to be frequ5tly *ang$ until !y are q :ite4 ,!y may !n be cook$ 9 a v light ,blanc 7,no4 #afg74 ,! kidneys are m]ely soak$ 9 cold wat] = a few h\rs1 & put to cook ) ! combs a few m9utes be=e ! latt] are ready4 ,cocks' combs & kidneys are mo/ly us$ z g>ni%2 nev]!less1 !y also s]ve 9 ! prep>ation ( special di%es1 = :i* ,i %all n[ give a few recipes4 #affb--;,,cr,,tes ,,et ,,rognons ,,de ,,coq ,a ,,la ,,grecque ,ab\t tw5ty-five m9utes be=e s]v+1 prep>e a p9t ( pilaff rice1 comb9$ ) "o half-capsicum cut into dice1 & a v little saffron4 ,also prep>e t5 r\ndels ( egg-plant1 season$1 dr$g$1 & fri$ 9 oil j be=e di%+4 ,! mom5t ! rice is cook$1 add !reto tw5ty-f\r v fre% cocks' kidneys1 frizzl$ 9 butt]1 & twelve f9e blan*$ cocks' combs1 pol$ aft] ! mann] ( lambs' sweetbreads4 ,set ! :ole 9 a silv] saucepan1 arrange ! egg-plant r\ndels 9 a circle on ! rice1 & s]ve in/antly4 #affc--;,,desirs ,,de ,,mascotte ,put ?ree oz4 ( butt] 9 a vegetable-pan1 & fry x nut-br[n4 ,add to ?is butt] tw5ty-f\r f9e cocks' kidneys 7x is ess5tial t ^! %\ld be fre%72 season !m ) salt1 pepp]1 & a little r$ pepp]1 & cook !m = f five to six m9utes1 :i* %\ld prove suffici5t4 ,mean:ile1 prep>e twelve crotons ( bread-crumbs1 "o-?ird in* ?ick1 /amp$ out ) a r\nd cutt] two-?irds in* 9 diamet]4 ,fry ^! crotons 9 butt] at ! la/ m9ute4 ,put f\r f9e1 v black truffles1 cut into some:at ?ick slices1 into ! requir$ quantity ( r$uc$ half-glaze sauce2 add ! kidneys1 dra9$ ( _! butt]1 z well z ! fri$ cru/s1 "o & "o-half oz4 ( v be/ butt]1 & a few drops ( lemon juice1 & roll ! saucepan g5tly1 t ! butt] may ?or\ghly comb9e ) ! sauce4 ,di% imm$iately 9 a v hot1 silv] timbale1 & s]ve in/antly4 #affd--,,rognons ,,de ,,coq ,,f>cis ,,p\r ,,entr,,es ,,froides1 ,,g>nitures1 ,,etc4 ,*oose "s f9e1 cook$ kidneys1 & cut !m into two l5g?wise4 ,trim !m slightly und]nea?1 t !y may lie /eady4 ,/uff !m by means ( a pip+-bag ) a highly season$ pure ( foie gras1 or ( ham1 ( ! :ite ( a *ick5 & truffles1 comb9$ ) an equal weight ( fre% butt]4 ,coat !m ) a p9k or :ite *aud-froid sauce1 accord+ to ! requirem5ts2 set !m 9 a l[ timbale1 & cov] !m ) light jelly4 ,!y may also be put into petits-f\rs m\lds1 surr\nd$ ) jelly1 & us$ z a g>ni% = cold f[ls4 #affd;a--,,*ick5 ,,croquettes ,,& ,,cutlets ,! croquettes & cutlets ) :i* we are n[ conc]n$ are made up ( exactly ! same con/itu5ts1 & only diff] 9 ! matt] ( %ape1 ! croquettes1 z a rule1 be+ %ap$ ei!r l corks or rectangles2 sometimes1 too1 l quoits2 :]eas ! cutlets1 z _! "n implies1 are made 9 cutlet-%ap$ m\lds4 ,! prep>ation f :i* !y are made is z foll[s3--,"o lb4 ( ! meat ( a poa*$ or roa/ f[l1 ?or\ghly cle>$ ( all sk91 c>tilage1 & bones1 & cut into small regul> dice#a2 six oz4 ( cook$ mu%rooms2 an equal am\nt ( salt$ ox-tongue or ,york ham1 & f\r oz4 ( truffles4 ,cut ^! v>i\s products l ! *ick51 & mix !m !re)2 !n add "o-half p9t ( v r$uc$ & f9i%$ ,allem&e sauce to ! :ole2 set ! prep>ation to dry = a few m9utes ov] an op5 fire2 ?is done1 remove x f ! latt]1 & ?ick5 x ) ! yolks ( f\r raw eggs1 :i* %\ld be quickly mix$ ) x4 ,n[ p\r ! prep>ation into a v clean1 butt]$ tray1 & butt] its surface1 le/ a cru/ =m !reon dur+ ! cool+4 ,:5 ! prep>ation is q cold1 transf] x1 by means ( a spoon1 9 pieces weigh+ ab\t two oz41 to a fl\r-du/$ mix+ bo>d4 ,make ! croquettes & cutlets ab\t ! desir$ %ape2 dip !m into an anglaise1 & roll !m 9 f9e bread-crumbs4 ,def9itely %ape !m2 plunge !m into v hot fat2 keep !m !re9 till !y h acquir$ a f9e gold5 col\r2 dra9 !m1 & di% !m 9 a cr[n on a napk91 ) a heap ( fri$ p>sley 9 ! middle4 ,croquettes & cutlets may be g>ni%$ z fancy sugge/s1 b ! accompanim5t %\ld always be s]v$ sep>ately4 ,tomato & ,prigueux sauces are ! mo/ commonly us$1 & ! be/ g>ni%es = ! purpose are all ! pures1 peas1 ,fr5* beans1 & j>d9ires4 ,footnote #a3 ,:5 prep>$ z direct$ above1 all meats1 :e!r ( p\ltry1 game1 fi%1 cru/acea or mollusca1 c41 may s]ve 9 ! prep>ation ( croquettes or cutlets4 ,*ick5s' ,liv]s 7,foies de ,volaille7 #affe--;,,bro*ettes ,,de ,,foies ,,de ,,volaille ,collop ! liv]s2 quickly /iff5 !m 9 butt]1 & !n treat !m exactly z expla9$ "u 8,bro*ettes de ,rognons0 7,no4 #acdc74 #afff--;,,foies ,,de ,,volaille ,,et ,,rognons ,,saut,s ,,au ,,v9 ,,r\ge ,proce$ accord+ to ! recipe giv5 "u 8,rognons ,sauts au ,*ampagne0 7,no4 #accc71 us+ slic$ *ick5s' liv]s & cocks' kidneys 9 equal quantities1 & sub/itut+ excell5t r$ w9e = ! ,*ampagne4 ,n4,b4--,*ick5s' liv]s are also prep>$ sauts *asseur2 sauts f9es h]bes1 au grat92 en coquilles2 en pilaw1 c4 ,ref] to %eep's kidneys = ^! prep>ations4 #affg--;,,fricass,e ,,de ,,p\let ,a ,l',,anci5ne ,= a fricasse cut up ! *ick5 z = a saut1 b divide ! legs into two4 ,! proc$ure is exactly t ( 8,fricasse de ,veau0 7,no4 #abgf7--t is to say1 ! *ick5 is cook$ 9 ! sauce4 ,ab\t t5 m9utes be=e s]v+1 add t5 small onions1 cook$ 9 :ite consomm1 & t5 small groov$ mu%room-heads4 ,f9i% at ! la/ mom5t ) a p9* ( *opp$ p>sley & *ives4 ,?ick5 ! sauce at ! la/ mom5t ) ! yolks ( two eggs1 f\r tablespoonfuls ( cream1 & "o oz4 ( be/ butt]4 ,di% 9 a timbale1 & surr\nd ! fricasse ) little fl[]ets ( puff-pa/e1 bak$ )\t col\ration4 #affh--;,,fricass,e ,,de ,,p\let ,,aux ,,crevisses ,prep>e ! fricasse z above1 & add !reto z g>ni% t5 small1 cook$ mu%rooms1 & ! %ell$ tails ( twelve crayfi%1 cook$ z = bisque4 ,:5 ab\t to s]ve1 f9i% ! fricasse ) two & "o-half oz4 ( crayfi% butt]1 made f ! crayfi%es' c>casses & _! cook+-liquor rubb$ ?r\gh l954 ,di% 9 a timbale4 #affi--;,,frit,t ,,ou ,,m>9ade ,,de ,,volaille ,cut "s boil$ or roa/ f[l into slices1 & m>9ade ^! 9 a few drops ( oil1 lemon juice1 & "s *opp$ h]bs = "o-qu>t] h\r4 ,boil$ f[l is pref]able1 9 t ! great] por\sness ( its meat facilitates ! p]colation ( ! m>9ade ?r\gh x4 ,a few m9utes be=e s]v+1 dip ! slices into v light batt]1 & put !m into v hot fat4 ,dra91 ! mom5t ! batt] is well gild$2 di% on a napk9 ) fri$ p>sley1 & s]ve a tomato sauce sep>ately4 ,n4,b4--,n[adays ,fritt & ,m>9ade ( f[l are id5tically ! same di%1 b =m]ly !y diff]$ 9 ?is1 namely1 t ! ,fritt 0 prep>$ f cook$ f[l1 & ! ,m>9ade f pieces ( uncook$ f[l :i* 7 m>9ad$ be=eh&4 #afgj--,,m\sses ,,et ,,m\ssel9es ,,de ,,volaille ,bo? ^! prep>ations h = basic +r$i5t ! m\ssel9e =cemeat ( ,no4 #aie4 ,!y diff] 9 t ! 8,m\sses0 are prep>$ s+ly = "o s]vice1 i4e41 = sev]al p at once1 & t ! 8,m\ssel9es10 :i* are virtually special qu5elles1 are prep>$ 9 ! proportion ( "o or two = ea* p]son4 ,9 diff]5t p>ts ( ?is "w1 especially "u ,no4 #gig1 ! subject has already be5 exhau/ively treat$2 !re is no ne$ n[1 !re=e1 to g ov] ! gr\nd aga94 #afga--,,m\ssel9es ,,de ,,volaille ,,alex&ra ,m\ld & poa* ! ,m\ssel9es4 ,dra9 !m1 & set !m 9 a circle on a r\nd di%2 place on ea* a f9e slice ( cook$ f[l1 & ^u ! latt] a slice ( truffle4 ,coat ) ,mornay sauce1 glaze quickly1 &1 9 ! middle ( ! m\ssel9es1 set a heap ( asp>agus-heads or small peas1 coh]$ ) butt]4 #afgb--,,m\ssel9es ,,de ,,volaille ,a ,l',,indi5ne ,prep>e ! m\ssel9es z above2 set !m 9 a circle on a r\nd di%2 coat ) ,indi5ne sauce1 & s]ve a timbale ( rice l',indi5ne sep>ately4 #afgc--,,m\ssel9es ,,de ,,volaille ,,au ,,paprika ,:5 ! m\ssel9es are poa*$ & di%$1 set ^u ea* a f9e collop ( suprme1 & coat ) suprme sauce ) paprika4 ,surr\nd !m ) small timbales ( pilaff rice comb9$ ) concass$ tomatoes cook$ 9 butt]4 #afgd--,,m\ssel9es ,,de ,,volaille ,a ,,la ,,patti ,proce$ z = 8,m\ssel9es ,alex&ra10 b coat !m ) suprme sauce1 f9i%$ ) crayfi% butt]4 ,9 _! mid/ set a heap ( asp>agus-heads1 coh]$ ) butt]1 & ^u ^! lay "s f9e slices ( glaz$ truffles4 #afge--,,m\ssel9es ,,de ,,volaille ,a ,,la ,,sicili5ne ,prep>e ! m\ssel9es z above1 & set !m1 ea* on an oval t>tlet1 g>ni%$ ) mac>oni la ,napolita9e4 ,coat !m ) suprme sauce2 bespr9kle ) grat$ ,p>mesan1 & glaze quickly4 #afgf--,,sylphides ,,de ,,volaille ,prep>e & poa* ! m\ssel9es 9 ! usual way4 ,g>ni% ! bottom ( "s b>quettes ) ,mornay sauce1 & put a m\ssel9e into ea* b>quette4 ,set a collop ( f[l on ea* m\ssel9e1 & cov] !m ) a some:at /iff prep>ation ( s\ffl au ,p>mesan 7,no4 #bbie;a71 appli$ ornam5tally by means ( a pip+-bag fitt$ ) an ev5 pipe4 ,put ! sylphides 9 ! ov51 9 ord] to cook ! s\ffl1 & s]ve in/antly4 #afgg--,,m\ssel9es ,,de ,,volaille ,a ,,la ,,flor5t9e ,proce$ z = ! sylphides2 tak+ note only ( ?is diff]5ce1 viz41 t ! bottom ( ! b>quettes mu/ be g>ni%$ ) %r$d$ sp9a* /ew$ 9 butt]4 ,= ! o!r details ( ! op]ation ! proc$ure is ! same4 #afgh--,,pilaw ,,de ,,volaille ,pilaff1 :i* is ! national di% ( ,ori5tals1 gives rise to an endless numb] ( recipes4 ,! v>i\s curries ( veal1 lamb1 & f[l are 8pilaffs10 & all except ! "o 8 la ,p>isi5ne10 :i* ,i give bel[1 foll[ ! same me?od ( prep>ation--namely1 t ( curry2 b = a *ange 9 ! condim5ts & ! treatm5t ( ! rice1 :i* is n ! same z t ( 8,riz l',indi5ne40 #afgi--,,pilaw ,,de ,,volaille ,a ,,la ,,grecque ,cut ! f[l into small pieces1 & fry x 9 mutton fat ) ?ree oz4 ( *opp$ onions4 ,spr9kle ) "o oz4 ( fl\r2 moi/5 ) "o p9t ( :ite consomm2 add two-?irds ( a capsicum1 cut into dice1 & "o & "o-half oz4 ( currants & sultanas1 & cook g5tly4 ,di% 9 a timbale1 & s]ve "s pilaw rice sep>ately4 #afhj--,,pilaw ,,de ,,volaille ,a ,l',,ori5tale ,prep>e ! f[l z above1 only flav\r x ) a little p[d]$ g+]1 & add ?ree gre5 brais$ & qu>t]$ capsicums to ! sauce4 ,s]ve a timbale ( pilaff rice at ! same "t4 #afha--,,pilaw ,,de ,,volaille ,a ,,la ,,p>isi5ne ,cut up ! f[l z = a fricasse2 season x2 fry x 9 butt]1 & add !reto ?ree & "o-half oz4 ( rice1 br[n$ 9 butt]1 ) "o *opp$ onion1 a leaf ( bay1 & two peel$ & concass$ tomatoes4 ,moi/5 ) en\gh :ite bro? to m ?an cov]1 & cook 9 a v hot ov5 = tw5ty-five m9utes4 ,at ! end ( ?is "t ! f[l & rice are cook$1 & ! rice %\ld be q dry4 ,spr9kle !n ) "o-six? p9t ( veal /ock2 mix ! latt] ) ! pilaff by means ( a =k1 & di% ) c>e 9 a timbale4 ,s]ve a sauceboat ( tomato sauce sep>ately4 #afhb--,,pilaw ,,de ,,volaille ,a ,,la ,,turque ,prep>e ! f[l z = 8,pilaw la ,p>isi5ne10 & flav\r ) a little cay5ne & ano!r ( saffron4 ,di% 9 a timbale4 ,n4,b4--,pilaff may also be prep>$ ) cook$ f[l1 cut into slices :i* are heat$ 9 butt]4 ,9 ?is case1 g>ni% ! bottoms & sides ( a timbale ) tomatd pilaff rice2 put ! slices ( f[l 9 ! middle2 cov] ) rice1 & turn out ! timbale on ! di%4 ,surr\nd ! timbale ) a ?read ( tomato sauce4 #afhc--,,s\ffl,s ,,de ,,volaille ,= d9n]s on a l>ge scale1 x is 9 e way pref]able to use raw *ick5-meat4 ,= small s]vices1 cook$ *ick5-meat suits p]fectly4 ,n4,b4--,! "t all[$ = cook+ *ick5 s\ffls ) cook$ *ick5-meat is comp>atively long1 & x is bett] to cook !m a little too mu* ?an n en\gh4 ,= a s\ffl made 9 a qu>t timbale1 & cook$ 9 a mod]ate ov5 z direct$1 all[ f ab\t tw5ty-five to ?irty m9utes4 #afhd--,,s\ffl ,,de ,,volaille ,,) ,,raw ,,meat ,prep>e two lbs4 ( m\ssel9e =cemeat ( *ick51 accord+ to recipe ,no4 #aie2 add to ?is ! :ites ( f\r eggs beat5 to a /iff fro?4 ,di% 9 butt]$ timbales1 & cook 9 a mod]ate ov54 #afhe--,,s\ffl ,,de ,,volaille ,,) ,,cook$ ,,meat ,f9ely p\nd "o lb4 ( ! :ite ( cook$ *ick5-meat2 add !reto six tablespoonfuls ( cold1 r$uc$1 ,b*amel sauce4 ,rub ?r\gh tammy4 ,heat ?is prep>ation 9 a saucepan1 )\t all[+ x to boil1 & add to x "o & "o-half oz4 ( butt]1 ! yolks ( five eggs1 & ! :ites ( six1 beat5 to a /iff fro?4 ,di% 9 a butt]$ timbale1 & cook 9 a mod]ate ov54 ,suprme sauce & ! o!r d]ivatives ( ,allem&e sauce =m ! be/ accompanim5ts to *ick5 s\ffls4 #afhf--,,s\ffl ,,de ,,volaille ,a ,,la ,p,,rigord ,?is may be made f ei!r "o ( ! two above-m5tion$ prep>ations1 b !re mu/ be add$ to x ?ree & "o-half oz4 ( *opp$ truffles4 ,! prep>ation is !n spread 9 lay]s sep>at$ by slices ( truffle1 :i* %\ld weigh ab\t ?ree & "o-half oz4 9 all1 9 ord] to be 9 proportion to ! quantities already giv54 ,cold ,prep>ations ( ,f[l4 #afhg--,,p\l>de ,a ,,la ,,c>m,,lite ,poa* ! pullet2 raise ! suprmes & remove _! sk92 slice !m2 coat !m ) :ite *aud-froid sauce1 & decorate !m sob]ly ) pieces ( truffle4 ,trim ! c>cass2 coat x outside ) :ite *aud-froid sauce1 & fill x ) a f9e crayfi% m\sse1 recon/ruct+ x exactly 9 s do+4 ,cause a m\sse to set 9 a refrig]ator2 place ! collops ( suprme neatly ^u x1 9 two r[s1 & betwe5 ea* r[ lay a doz5 f9e crayfi% tails %ell$ & trimm$4 ,coat ! :ole ) half-melt$ aspic jelly2 set 9 a deep di%2 incru/ ! latt] 9 a block ( ice1 & p\r en\gh v good1 melt+ aspic jelly 7,no4 #aei7 ov] ! pullet to half-imm]se x4 #afhh--,,p\l>de ,,au ,,*ampagne ,/uff a pullet two days be=eh& ) a :ole foie gras /udd$ ) truffles & /iff5$ 9 butt] = tw5ty m9utes4 ,pole x 9 *ampagne2 put x 9 a cocotte2 cov] x ) its pol+-liquor1 conta9+ a suffici5t addition ( succul5t jelly1 & leave x to cool4 ,on ! morr[ remove1 by means ( a spoon1 ! grease t has settl$ on ! jelly1 & scald ! latt] twice or ?rice ) boil+ wat]1 9 ord] to remove ! la/ traces ( grease4 ,s]ve ?is pullet v cold1 9 ! same cocotte 9 :i* x has cool$4 #afhi--,,p\l>de ,,en ,,*aud-,,froid ,poa* ! pullet2 let x cool 9 its cook+-liquor2 cut x up1 & cle> ! pieces ( all sk94 ,dip ! pieces 9 *aud-froid sauce1 already prep>$ f ! pullet's cook+-liquor if possible1 & arrange !m on a tray4 ,decorate ea* piece ) a f9e slice ( truffle2 glaze ) cold1 melt$ jelly2 leave to set1 & trim ! edges ( ! pieces1 j be=e di%+ !m4 ,old me?od ( di%+3 ,=m]ly1 *aud-froids 7 di%$ on a cu%ion ( bread or rice1 plac$ 9 ! middle ( a bord] ( jelly2 &1 betwe5 ea* piece1 cocks' combs & mu%rooms1 cov]$ ) *aud-froid sauce or jelly1 7 set4 ,!y 7 also di%$ on /e>9e tazzas1 made 9 special m\lds2 b ^! me?ods1 h[ev] mu* !y may h be5 hon\r$ by old cook]y1 are g5]ally sc\t$ at ! pres5t day4 ,! me?od ( di%+ detail$ h]eaft] is /eadily ou/+ !m2 x all[s ( s]v+ mu* m delicate & m agreeable *aud-froids 9 ! simple/ possible way1 & 0 inaugurat$ at my sugge/ion at ! ,savoy ,hotel4 ,mod]n me?od ( di%+3 ,set ! decorat$ pieces1 coat$ ) *aud-froid sauce1 side by side on a lay] ( excell5t aspic jelly1 ly+ on ! bottom ( a deep squ>e di%4 ,cov] !m ) ! same aspic1 :i* %\ld be half melt$1 & leave to set4 ,:5 ab\t to s]ve1 incru/ ! di% 9 a block ( c>v$ ice1 or surr\nd x ) ! latt] fragm5t$4 ,?is proc$ure all[s ( us+ less gelat9\s products 9 ! prep>ation ( ! aspic1 & ! latt] is !re=e mu* m delicate1 mell[1 & melt+4 #afij--,,p\l>de ,,en ,,*aud-,,froid ,a ,l',,cossaise ,hav+ poa*$ & cool$ ! pullets1 raise ! suprmes1 & cut ea* into ?ree or f\r collops4 ,g>ni% ^! collops1 dome-fa%ion1 ) a salpicon consi/+ ( ! meat cut f ! c>cass1 comb9$ ) an equal quantity ( salt$ tongue & truffle1 & coh]$ ) r$uc$ *ick5 jelly4 ,coat ^! collops ) :ite *aud-froid sauce2 spr9kle !m imm$iately ) v r$ tongue1 truffle1 gh]k9s1 & h>d-boil$ :ite ( egg2 all *opp$1 mix$1 & glaz$ ) jelly4 ,n[ set ! collops 9 a deep1 squ>e silv] di%1 alt]nat+ !m ) oval slices ( salt$ tongue4 ,g>ni% _! mid/ ) a salad ( ,fr5* beans1 cut loz5ge-=m & coh]$ ) aspic4 #afia--;,,*aud-,,froid ,,felix ,,faure ,raise ! suprmes ( a f9e pullet2 cut !m 9 two 9 ! ?ick "p1 )\t sep>at+ !m1 & slightly flatt5 !m4 ,lay !m on a piece ( l952 season !m2 &1 on "o ( _! halves1 spread a lay] ( foie-gras pure ?ick5$ ) a little *ick5 =cemeat4 ,^u ?is lay] set "s rectangles ( raw foie gras1 "o-?ird 94 ?ick2 cov] ) pure1 set "s slices ( truffle ^u ! latt]2 coat aga9 ) pure2 moi/5 ) :ite ( egg1 & ov] ! :ole press ! o!r half ( ! suprme4 ,wrap ea* suprme1 prep>$ 9 ?is way1 9 a piece ( musl92 poa* !m 9 a mod]ate ov51 aft] hav+ moi/5$ !m to )9 half _! height ) *ick5 /ock2 & leave !m to cool 9 _! cook+-liquor "u slight pressure4 ,?is done1 take (f ! musl91 & cut ea* suprme into t5 or twelve m$allions4 ,envelop ea* m$allion 9 a m\sse ( *ick5 made ) ! meat ( ! poa*$ eggs1 & leave to set4 ,!n coat ea* m$allion ) :ite *aud-froid sauce1 & deck ea* ) a f9e slice ( truffle4 ,clo! a dome-m\ld ) a f9e *ick5 jelly1 & decorate x ) slices ( truffle2 put ! m$allions inside1 proce$+ z = an aspic1 & leave to set4 ,:5 ab\t to s]ve1 turn out on a s]viette4 #afib--;,,*aud-,,froid ,,de ,,p\l>de ,a ,,la ,,g\nod ,raise ! suprmes ( a poa*$ pullet1 & cool !m "u pressure4 ,!n cut !m into rectangles ( equal sizes2 &1 if necess>y1 bisect !m 9 ! ?ickness4 ,prep>e a slab ( m\sse 7made f ! legs & ! trimm+s71 twice z ?ick z ! rectangles4 ,smoo!n ?is m\sse neatly1 & put x 9 ! refrig]ator t x may get firm4 ,?is done1 cut x into pieces exactly equal 9 size to ! suprmes2 to d ?is1 all t is necess>y is to /ick ! latt] on ! m\sse by means ( jelly4 ,n[ coat ea* suprme g>ni%$ ) m\sse ) :ite *aud-froid sauce1 & decorate ) a b> ( notes1 imitat$ ) truffles4 ,set 9 a squ>e1 deep silv] di%2 cov] ) limpid & melt+ *ick5 jelly2 leave to set1 & s]ve ! di% incru/$ 9 a block ( ice4 #afic--;,,*aud-,,froid ,,de ,,p\l>de ,a ,,la ,,ross9i ,prep>e ! pieces z = ord9>y *aud-froid1 & coat !m ) *aud-froid sauce comb9$ ) a qu>t] ( its bulk ( v smoo? foie-gras pure4 ,decorate ea* piece ) a lyre compos$ ( truffle /amp$ out ) a 8lyre0 fancy-cutt]1 set !m on a deep1 squ>e di%1 & cov] ) *ick5 jelly z above4 #afid--,,p\l>de ,a ,,la ,,dampi]re ,completely bone ! pullet's brea/1 & /uff x ) a prep>ation ( *ick5 =cemeat 7,no4 #bjj74 ,sew up ! piece1 truss x z = an entre1 & poa* x 9 a *ick5 /ock4 ,:5 x is cold1 trim x1 & coat x ) a :ite *aud-froid sauce1 comb9$ ) a little almond milk4 ,glaze ) aspic jelly1 & set x1 )\t decorat+ x1 on a l[ cu%ion ly+ on a long di%4 ,surr\nd x ) six small1 ham m\sses & six small1 *ick5 m\sses1 m\ld$ 9 deep d>iole-m\lds1 & arrang$ alt]nately4 ,bord] ! di% ) crotons ( jelly1 cut v neatly4 #afie--,,p\lets ,a ,l',,c>late ,bone ! brea/s ( ?ree fair-siz$ *ick5s2 /uff & poa* !m z expla9$ above4 ,:5 !y are q cold1 cov] !m ) :ite *aud-froid sauce2 decorate ) pieces ( truffle2 glaze ) aspic jelly1 & leave to set4 ,?is done1 set !m upright on a di%1 lett+ !m lean "o aga9/ ! o!r4 ,betwe5 ea* *ick5 set a salt$ calf's tongue1 upright1 ) ! tip ( ! tongue po9t+ upw>ds2 &1 on ei!r side ( ! tongues1 a l>ge glaz$ truffle4 ,bord] ! di% ) f9e crotons ( jelly1 & s]ve a mayonnaise sauce at ! same "t4 #afif--,,p\l>de ,a ,,la ,,lamb]tye ,poa* ! pullet & let x cool ?or\ghly4 ,raise ! suprmes1 suppress ! bones ( ! brea/ & g>ni% ! cavity ) a cold *ick5 m\sse1 comb9$ ) a qu>t] ( its volume ( foie-gras pure1 %ap+ ! latt] 9 su* wise z to recon/ruct ! bird4 ,cut ! suprmes into ?91 long slices2 coat !m ) :ite *aud-froid sauce1 & place !m on ! m\sse1 press+ !m lightly "o ^u ! o!r4 ,deck ) pieces ( truffle2 glaze ) *ick5 jelly2 set 9 a squ>e1 entre di%1 & surr\nd ) melt$ jelly4 ,:5 ab\t to s]ve1 incru/ ! di% 9 a block ( ice4 #afig--,,p\l>de ,a ,,la ,,neva ,/uff ! pullet ) *ick5 =cemeat 7,no4 #bjj71 comb9$ ) foie gras & truffles1 cut into dice2 poa* x 9 *ick5 /ock & let x cool4 ,?is done1 coat ! piece ) :ite *aud-froid sauce1 decorate ) jelly1 & leave to set4 ,set ! pullet on a cu%ion ( rice1 ly+ on a long di%4 ,beh9d ! bird1 arrange a f9e1 vegetable salad 9 a %ell ( c>v$ rice1 or 9 a l>ge1 silv] %ell4 ,bord] ! di% ) neatly-cut crotons ( pale jelly4 #afih--,,p\l>de ,,rose ,,de ,,mai ,poa* ! pullet &1 :5 x is q cold1 raise its suprmes & remove ! bones ( ! brea/4 ,coat ! c>cass ) a :ite *aud-froid sauce2 decorate z fancy may dictate2 g>ni% ) a m\sse ( tomatoes 7,no4 #had71 & arrange ! latt] 9 su* wise z to recon/ruct ! bird4 ,slice ! suprmes2 coat !m ) :ite *aud-froid sauce2 decorate ) truffles1 & glaze ) *ick5 jelly4 ,g>ni% ) ! same m\sse z t already us$ = ! pullet1 z _m small1 b>quette-m\lds z !re are *aud-froid-coat$ slices1 & leave to set4 ,put ! pullets on a l[ cu%ion ( rice1 plac$ on a long di%2 surr\nd x ) ! b>quettes ( m\sse1 turn$ out at ! la/ mom5t2 set a *aud-froid-coat$ slice on ea* b>quette1 & di/ribute crotons ( jelly ov] ! di%4 #afii--,,p\l>de ,,rose ,,m>ie ,hav+ poa*$ & cool$ ! pullet1 raise its suprmes2 cut ^! into collops1 & coat !m ) :ite *aud-froid sauce4 ,trim ! c>cass1 leav+ ! w+s atta*$2 g>ni% x ) v smoo? & p9k1 ham m\sse1 giv+ ! latt] ! %ape ( ! pullet1 & put to set 9 ! refrig]ator4 ,m\ld 9 small1 oval m\lds1 z _m b>quettes ( ! same ham m\sse z !re are collops4 ,:5 ! m\sse 9 ! f[l has prop]ly set1 coat x ) *aud-froid sauce1 prep>$ ) paprika ( a f9e1 t5d]1 p9k %ade2 decorate accord+ to fancy1 & glaze ) *ick5 jelly4 ,set ! pullet on a l[ cu%ion ( rice1 plac$ on a di%2 place ! b>quettes ( ham m\sse ar\nd x2 set a collop on ea* m\sse & a f9e slice ( truffle on ea* collop1 & bord] ! di% ) crotons ( aspic4 #agjj--,,p\l>de ,a ,,la ,,sa9t-,,cyr ,pole ! pullet 9 :ite w9e1 & leave x to cool 9 its cook+-liquor4 ,?is done1 raise ! fillets2 cut !m into regul> slices2 coat !m ) :ite *aud-froid sauce & decorate4 ,mean:ile1 saut fifte5 l>ks 9 a mirepoix2 remove ! fillets ( six ( !m2 glaze !m ) br[n1 *aud-froid sauce1 & decorate !m ) bits ( h>d-boil$ :ite ( egg4 ,) ! rema9d] ( ! l>ks & five oz4 ( foie gras1 prep>e a m\sse1 & use ! latt] = recon/ruct+ ! pullet z expla9$ 9 ! prec$+ recipes4 ,:5 ! m\sse has set prop]ly1 coat x ) br[n1 *aud-froid sauce4 ,arrange ! *ick5 fillets1 coat$ ) :ite1 *aud-froid sauce1 on ei!r side ( ! m\sse2 9 ! middle put ! l>ks' fillets1 coat$ ) br[n1 *aud-froid sauce1 & let !m slightly ov]lap "o ano!r4 ,set ! pullet 9 a deep1 squ>e di%2 surr\nd x ) melt$1 *ick5 jelly2 let ! latt] set1 & s]ve ! di% incru/$ 9 a block ( ice4 #agja--,,p\l>de ,,en ,,t]r9e ,a ,,la ,,gel,e ,bone ! pullet all b ! legs1 & /uff x ) a =cemeat consi/+ (3 ?ree & "o-half oz4 ( veal2 ?ree & "o-half oz4 ( fre% pork fat2 ?ree & "o-half oz4 ( grat9 =cemeat1 prep>$ f f[ls' liv]s2 two tablespoonfuls ( br&y2 two tablespoonfuls ( truffle ess5ce1 & ! yolk ( an egg4 ,9 ! mid/ ( ! /uff+1 set half ( a raw foie gras & "o raw1 qu>t]$ truffle on ea* side4 ,recon/ruct ! pullet2 truss x z = an entre2 cov] x ) slices ( bacon1 & pole 9 ,madeira = "o & "o-half h\rs4 ,leave to half-cool 9 ! cook+-liquor2 )draw ! pullet2 remove ! slices ( bacon1 & put x 9 a t]r9e j l>ge en\gh to hold x4 ,add a little *ick5 jelly to ! bird's cook+-liquor1 :i* %\ld n h be5 cle>$ ( grease1 b m]ely /ra9$ ?r\gh a napk92 & p\r ?is sauce ov] ! pullet4 ,d n s]ve until tw5ty-f\r h\rs h elaps$1 & cle> ( grease z direct$ "u 8,p\l>de au ,*ampagne0 7,no4 #afhh74 ,s]ve ! t]r9e 9 a block ( ice1 or on a di% ) brok5 ice all r\nd4 #agjb--,,t]r9e ,,de ,,p\l>de ,,en ,,cons]ve ,prep>e ! pullet z expla9$ above1 & put x 9 a box j l>ge en\gh to hold x4 ,seal up ! box2 m>k ! top ) a bit ( t92 put x 9 a /ewpan ) en\gh wat] to cov] x1 & boil = two h\rs4 ,?is done1 )draw ! box & cool x1 plac+ x upside d[n1 t ! grease may be at ! bottom & ! brea/ coat$ ) jelly4 #agjc--;,,ail]ons ,,de ,,p\let ,a ,,la ,,c>m,,lite ,poa* a *ick5 la ,re9e2 let x cool2 raise its suprmes & leave ! hum]us bones atta*$1 aft] hav+ duly cle>$ !m ( all meat2 sk9 ! suprmes1 & coat !m ) a little jelly4 ,g>ni% a timbale1 j l>ge en\gh to hold ! two w+s1 half-way up ) crayfi% m\sse4 ,^u ?is m\sse1 set ! two suprmes1 opposite "o ano!r1 & betwe5 !m set a r[ ( %ell$ & trimm$ crayfi%es' tails1 cook$ z = bisque4 ,cov] ! :ole ) a succul5t half-set *ick5 jelly1 & place 9 ! refrig]ator = two h\rs4 #agjd--;,,ail]ons ,,de ,,p\let ,,lady ,,wilm] ,poa* ?ree fle%y1 spr+ *ick5s1 tak+ c>e to h ! suprmes j cook$4 ,leave to cool1 & raise ! w+s z 9 ! prec$+ recipe1 trim !m & coat !m ) jelly4 ,) ! meat ( ?ree legs1 prep>e a *ick5 m\sse1 & m\ld x 9 a dome-m\ld4 ,:5 ! m\sse is set1 turn x out on a di%1 & place ! w+s all r\nd1 fix+ !m on ! m\sse1 ) _! po9ts upw>ds1 by means ( a little half-set jelly4 ,cov] ! m\sse on top1 & ! gaps betwe5 ! po9ts ( ! suprmes ) *opp$ truffle & *opp$ tongue1 laid alt]nately4 ,9 ! middle ( ! m\sse1 set a f9e1 glaz$ truffle1 pi]c$ by a small hatelet4 #agje--;,,aspic ,,de ,,p\let ,a ,l',,itali5ne ,clo! a bord] m\ld ) aspic jelly1 9 accordance ) ! proc$ure describ$ "u 8,aspic de ,hom>d0 7,no4 #ied71 & decorate x ) l>ge slices ( truffles4 ,fill ! m\ld ) a co>se juli5ne ( *ick5 fillets1 salt$ tongue & truffles1 spread 9 successive lay]s & bespr9kl$ ) cold1 melt$ aspic4 ,:5 ab\t to s]ve1 turn out ! aspic on a v cold di%2 set a salad 8 l',itali5ne0 9 its mid/1 & s]ve a ,rm\lade sauce sep>ately4 #agjf--;,,aspic ,,de ,,p\let ,a ,,la ,,gauloise ,clo! an ornam5t$ m\ld ) jelly1 & decorate its bottom & sides ) truffles4 ,fill x ) successive & alt]nate lay]s (3 aspic jelly1 collops ( *ick5 fillets1 cocks' combs coat$ ) br[n1 *aud-froid sauce1 f9e cocks' kidneys1 coat$ ) :ite *aud-froid sauce1 & slices ( salt$ tongue cut into oval %apes4 ,:5 ab\t to s]ve1 turn out1 & surr\nd ) f9e crotons ( aspic4 #agjg--,m,,daillons ,,de ,,volaille ,,ra*el ,prep>e "s *ick5 suprmes z expla9$ "u 8,*aud-froid ,flix ,faure0 7,no4 #afia71 & cut !m into collops4 ,trim ^! collops ) a r\nd1 ev5 cutt]1 & coat !m ) aspic4 ,prep>e a m\sse f ! meat ( ! legs4 ,spread ?is m\sse on a tray 9 a lay] "o-?ird 94 ?ick & leave x to set4 ,:5 x is q firm1 /amp x out ) a r\nd1 ev5 cutt]1 dipp$ 9 hot wat]1 & a little l>g] ?an ! "o us$ 9 trimm+ ! collops4 ,set a m$allion on ea* r\ndel ( m\sse1 fix+ x !re by means ( a little half-set jelly1 & arrange ! m$allion prep>$ 9 ?is way on a squ>e di%4 ,9 _! mid/ set a f9e faggot ( asp>agus-heads2 fill ! gaps betwe5 ! m$allions ) a g>ni% consi/+ ( a salad ( asp>agus-heads ) cream4 ,s]ve on a block ( ice or surr\nd ! di% ) ice4 #agjh--;,,galant9e ,,de ,,volaille ,= galant9es1 f[ls may be us$ :i* are a little too t\gh to be roa/$1 b old f[ls %\ld be disc>d$4 ,! latt] inv>iably yield a dry =cemeat1 :atev] measures "o may take 9 ! prep>ation4 ,! f[l %\ld be clean$ b n empti$1 & x %\ld be c>efully bon$2 ! process beg9n+ f an incision d[n ! sk9 ( ! back1 f ! head to ! tail4 ,?is done1 c>efully remove ! meat ) ! po9t ( a small1 %>p knife1 until ! c>cass is q b>e4 ,cut (f ! w+s & ! legs1 flu% ) ! articulations ( ! trunk2 remove all ! meat t ! sk9 may be q clean1 & spread ! sk9 on a clean piece ( l954 ,trim ! meat ( ! brea/1 cut x into pieces "o-?ird in* squ>e1 & put ! result+ trimm+s aside4 ,season ^! pieces & m>9ade !m 9 a few drops ( br&y2 prep>e o!r pieces ( ! same size & l5g? f f\r oz4 ( truffles2 six oz4 ( salt$1 fat pork2 f\r oz4 ( cook$ ham1 & f\r oz4 ( salt$ & cook$ ox-tongue4 ,!n cle> ! meat ( ! legs ( all t5dons2 add to x ! trimm+s cut f ! brea/1 z mu* v :ite veal & twice z mu* v fat1 fre% pork2 season ^! meats ) salt1 pepp] & nutmeg2 *op !m up v f9ely2 p\nd !m1 & rub !m ?r\gh a sieve4 ,add ! br&y 9 :i* ! fillets 7 m>9ad$4 ,spread a lay]1 ?ree 94 wide1 ( ?is =cemeat along ! :ole ( ! middle ( ! *ick5's sk92 ^u ?is lay] ( =cemeat set ! /rips ( bacon1 f[l1 truffle1 ham1 & tongue1 arrang+ !m alt]nately & regul>ly2 ^u !m spread ano!r lay] ( =cemeat1 equal to ! fir/2 !n ano!r lay] ( ! v>i\s pieces1 & f9ally cov] & envelop ! :ole 9 :at rema9s ( ! =cemeat4 ,draw ! sk9 ( ! f[l ov] ! :ole & completely wrap ! =m] r\nd ! latt]4 ,c>efully sew up ! edges ( ! sk91 & roll ! galant9e 9 a napk91 ei!r end ( :i* %\ld be tightly /rung4 ,) six lbs4 ( %9 ( veal1 "o-half lb4 ( fre% blan*$ pork r9d1 & ! f[l's c>cass1 prep>e a :ite veal /ock 7,no4 #aj74 ,:5 ?is /ock has cook$ = ab\t five h\rs1 add ! galant9e to x1 & g5tly cook ! latt] = ab\t "o & "o-qu>t] h\rs4 ,at ! end ( ?is "t take ! galant9e (f ! fire2 dra9 x on a di%1 & let x cool = t5 m9utes2 remove ! napk9 9 :i* x has cook$1 & roll x 9 ano!r "o :i* %\ld be simil>ly ti$ at bo? ends4 ,?is done1 put ! galant9e to cool "u a weight n exce$+ five or six lbs4 ,! cook+-liquor1 once x has be5 cle>$ ( grease & cl>ifi$ z = an aspic 7,no4 #aeh71 con/itutes a jelly :i* accompanies ! galant9e4 ,:5 ! latt] is q cold1 remove ! napk9 cov]+ x1 trim x neatly at ei!r end2 coat x ) half-melt$ jelly1 & di% x on a l[ cu%ion ( c>v$ rice4 ,f9ally1 decorate x z fancy may dictate ) pieces ( jelly4 #agji--,,pa9 ,,de ,,volaille ,,froid ,pole a v t5d] *ick52 d n col\r x & h x only j done4 ,)draw x & leave x to cool4 ,add two tablespoonfuls ( /rong veal /ock & "o tablespoonful ( burn$ br&y to ! pol+-liquor4 ,simm] = t5 m9utes4 ,/ra9 ?is /ock ?r\gh a sieve1 & slightly press ! vegetables 9 s do+1 t all _! juices may be express$4 ,cle> ( grease1 & r$uce until ! liquor does n measure m ?an two tablespoonfuls4 ,put x on ! side ( ! fire1 add ! yolks ( ?ree eggs1 /irr+ briskly ! :ile1 & add1 little by little1 six oz4 ( v good1 fre% butt]1 j z = a ,holl&aise sauce4 ,f9ally1 add "o & "o-half leaves ( gelat9e1 dissolv$ 9 two tablespoonfuls ( boil+ wat]1 & rub ! :ole ?r\gh tammy4 ,mean:ile1 raise ! *ick5's fillets & cut !m into wide & ?9 collops1 aft] hav+ cle>$ !m ( sk94 ,cov] ea* collop ) a slice ( truffle dipp$ 9 good1 half-melt$ jelly1 & ) !m l9e ! bottom & sides ( a timbale-m\ld1 already clo!d ) jelly & incru/$ 9 ice4 ,!n completely bone ! *ick52 f9ely p\nd ! rema9d] ( its meat z well z ! sk92 rub ! :ole ?r\gh a f9e sieve1 & add ! result+ pure to ! prep>$ sauce4 ,mix ! :ole well1 & fill ! m\ld ) x4 ,all[ to set well1 & turn out on a cu%ion ( rice surr\nd$ by f9e crotons ( jelly4 ,n4,b4--,by sub/itut+ "y ducks1 "y pigeons1 or "s k9d ( game su* z pheasant1 woodcock1 c41 = ! *ick51 ?is recipe may be appli$ to any piece ( p\ltry or game4 #agaj--,,supr,,me ,,de ,,volaille ,,jeannette ,poa* a f[l2 let x cool2 raise its suprmes1 & cut ea* into f\r collops1 trimm$ to ! %ape ( ovals4 ,coat ^! collops ) :ite *aud-froid sauce1 & decorate !m ) t>ragon leaves1 blan*$1 cool$1 well-dra9$ & v gre54 ,let a lay] ( aspic jelly "o-half 94 ?ick set on ! bottom ( a timbale or a squ>e di%2 ^u ?is lay] set "s slices ( foie-gras ,p>fait1 cut to ! %ape ( ! collops1 & place "o ( ! latt] on ea* slice ( ! ,p>fait4 ,?is done1 cov] ) f9e half-melt$ *ick5 jelly4 ,:5 ab\t to s]ve1 incru/ ! di% or ! timbale 9 a block ( c>v$ ice4 #agaa--,,m\sse ,,de ,,volaille ,,froide ,! c>efully bon$ & sk9n$ meat ( a poa*$ f[l may be us$ 9 ! prep>ation ( ?is m\sse1 b a fre%ly-roa/$ f[l1 sc>cely cool$1 is pref]able2 ! latt]'s flav\r be+ m delicate & m di/9ct4 ,! quantities & ! mode ( proc$ure = cold f[l m\sse are ^? giv5 "u 8m\sse de tomates0 7,no4 #had74 ,! v>i\s m\sse recipes :i* ,i gave = tr\t 7,nos4 #hac & #hae7 may be appli$ to cold fillets ( f[l4 ,9 ?is case1 ! latt] may be coat$ ) "s k9d ( *aud-froid sauce1 or simply glaz$ ) jelly1 & sob]ly decorat$4 ,^! m\sses con/itute excell5t di%es = supp]s1 & f a v long li/ ( !m ,i may quote3-- ,m\sse de jambon au blanc de p\let4 ,m\sse de foie gras au blanc de p\let4 ,m\sse de langue au blanc de p\let4 ,m\sse de tomates au blanc de p\let4 ,m\sse d'crevisses au blanc de p\let4 ,m\sse d'airelles ou de canneb]ges au blanc de p\let4 ,m\sse de physalis au blanc de p\let4 #agab--,,mayonnaise ,,de ,,volaille ,g>ni% ! bottom ( a salad-b[l ) cisel$ lettuce1 arrang+ x 9 ! %ape ( a dome4 ,season ) a little salt & a few drops ( v9eg>4 ,^u ?is salad arrange ! cold collops ( boil$ or roa/ f[l1 c>efully cle>$ ( all sk94 ,cov] ) mayonnaise sauce2 smoo? ! latt] & decorate ) cap]s2 small /on$ olives2 an*ovy fillets2 qu>t]$ h>d-boil$ eggs2 small qu>t]$ or :ole lettuce he>ts4 ,arrange ^! decorat+ con/itu5ts accord+ to fancy1 z no h>d & fa/ rule c be giv54 ,:5 ab\t to s]ve1 mix z = a salad4 #agac--;,,*ick5 ,,salad ,?is di% consi/s ( ! same +r$i5ts z ! prec$+ "o1 except = ! mayonnaise1 :i* is replac$ by an ord9>y season+ add$ j be=e mix+ & s]v+4 #agad--,p,t ,,de ,,p\let ,l9e a rais$-pie m\ld ) patty pa/e 7,no4 #bcei71 tak+ c>e to leave a f9e cre/4 ,bone a f[l weigh+ ab\t f\r or five lbs4 ,set ! suprmes 7ea* cut into ?ree collops7 to m>9ade 9 a glass ( br&y1 salt1 pepp]1 nutmeg1 & five m$ium-siz$ peel$ truffles1 ea* cut into f\r or five ?ick slices4 ,) :at rema9s ( ! f[l's meat1 z mu* lean pork & veal 7mix$ 9 equal quantities7 & twice z mu* fre%1 pork fat 7i4e41 a quantity equal 9 weight to all ! o!r meats put toge!r71 prep>e a v smoo? =cemeat2 *opp+ ! :ole fir/1 !n p\nd+ x & rubb+ x ?r\gh a sieve4 ,add to ?is =cemeat a little truffle ess5ce2 ! m>9ade ( ! fillets2 "o raw egg1 & ! necess>y season+1 to wit3 salt1 pepp]1 & nutmeg4 ,l9e ! bottom & sides ( ! pie ) ?is =cemeat2 on ?is fir/ lay] ( =cemeat lay a ?9 slice ( bacon & ?ick slices ( tongue1 beef1 or ham4 ,place !reon ano!r slice ( bacon1 foll[$ by a ?9 lay] ( =cemeat1 a lay] ( truffle slices1 ano!r lay] ( =cemeat1 ! collops ( f[l1 ano!r lay] ( =cemeat1 "o m lay] ( truffles1 "o m lay] ( =cemeat1 "o m lay] ( tongue or ham 7betwe5 two ?9 slices ( bacon72 & f9ally cov] ! :ole ) :at rema9s ( ! =cemeat & a slice ( l>d+ bacon sup]pos$ by a bay-leaf4 ,n[ close ! pie ) a cov] ( ! same pa/e z t already us$1 c>efully seal d[n ! cov] to ! cre/ ( ! und]ly+ pa/e1 trim & p9* ! cre/1 & deck ?is cov] ( pa/e ) imitation-leaves ( ! same pa/e4 ,make a slit 9 ! top ( ! pie1 = ! escape ( /eam2 c>efully gild ! cov] & ! cre/1 & bake 9 a mod]ate ov5 = ab\t "o & "o-qu>t] h\rs4 ,on )draw+ ! pie f ! ov51 let x half cool1 & fill x ) a succul5t1 *ick5 jelly4 ,all[ ?is di% to cool = at lea/ tw5ty-f\r h\rs be=e s]v+4 ,n4,b4--,) ?is recipe z model1 & by sub/itut+ ano!r piece ( p\ltry or game = ! f[l1 rais$ pies may be prep>$ f e k9d ( game or p\ltry1 except wat]-game1 :i* only yields m$iocre results4 ,9 ! case ( game pies1 ! =cemeat is comb9$ ) "o-six? ( its weight ( grat9 =cemeat 7,no4 #bjb7 & an equal quantity ( fat bacon is suppress$4 ,! *ick5 jelly is also replac$ by a jelly prep>$ f ! c>casses ( ! birds "u treatm5t4 ,di% ^! rais$ pies pla9ly1 on napk9s1 & v cold4 #agad;a--,,*ick5 ,,pie ,see ,no4 #affj4 #agae--;,,d9donneau 7,"y ,turkey7 ,"y turkeys1 s]v$ z relevs or entres1 admit ( all ! recipes giv5 = pullets2 !re=e1 9 ord] to avoid unnecess>y repetition1 ! read] is begg$ to ref] to ^? recipes4 ,^? mo/ g5]ally appli$ to "y turkeys are ! ones t]m$ 8 l',anglaise0--) cel]y1 la ,f9ancire1 la ,god>d1 & la ,j>d9ire4 ,9 addition to ^! prep>ations1 !re are o!rs :i* are bett] suit$ & are m prop] to "y turkeys1 & ^! ,i give bel[4 #agaf--;,,d9donneau ,,f>ci ,,aux ,,m>rons ,cut op5 ! %ells ( two & "o-qu>t] lbs4 ( *e/nuts2 imm]se !m = a few seconds 9 smok+ fat2 peel !m1 & almo/ completely cook !m 9 consomm4 ,!n mix !m ) two lbs4 ( v f9ely-*opp$ pork1 rubb$ ?r\gh tammy4 ,fill ! bird ) ?is prep>ation2 truss x1 & roa/ x on ! spit or 9 ! ov51 ba/+ frequ5tly ! :ile4 ,s]ve ) ! gravy sep>ately4 ,! latt] %\ld be some:at fat4 #agag--;,,d9donneau ,a ,,la ,,catalane ,cut up ! "y turkey z = a fricasse1 & fry ! pieces 9 ?ree oz4 ( butt]4 ,:5 ! pieces are nicely br[n$1 swill ! ut5sil ) "o p9t ( :ite w9e2 season ) salt & pepp]2 add a piece1 ! size ( a pea1 ( cru%$ g>lic1 & completely r$uce4 ,!n moi/5 ) suffici5t tomato pure & equal quantities ( ,espagnole & br[n /ock to j cov] ! pieces4 ,cook 9 ! ov5 = =ty m9utes2 transf] ! pieces to ano!r di% aft] hav+ trimm$ !m1 & add "o-half lb4 ( raw1 qu>t]$ mu%rooms1 sautd 9 butt]2 tw5ty *e/nuts cook$ 9 consomm2 tw5ty small1 glaz$ onions2 five qu>t]$ tomatoes1 & t5 sausages4 ,/ra9 ! sauce ov] ! pieces ( turkey2 complete ! cook+ = tw5ty-five m9utes1 & di% 9 a timbale4 #agah--;,,d9donneau ,,*ipolata ,?is may be prep>$ 9 two ways1 accord+ z to :e!r x be int5d$ = lun* or = d9n]4 7#a7 ,cut up ! "y turkey & fry ! pieces 9 butt] z above4 ,swill ) "o glassful ( :ite w9e2 add a suffici5t quantity ( tomatd half-glaze sauce1 j to cov] ! pieces1 & cook 9 ! ov5 = =ty m9utes4 ,?is done1 transf] ! pieces to ano!r /ewpan & add !reto tw5ty small1 glaz$ onions1 tw5ty *e/nuts cook$ 9 consomm1 t5 *ipolata sausages1 "o-?ird lb4 ( frizzl$ pieces ( fre% pork cut into dice1 & tw5ty olive-%ap$ & glaz$ c>rots4 ,/ra9 ! sauce ov] ! :ole1 complete ! cook+ & di% 9 a timbale4 7#b7 ,braise ! "y turkey2 glaze x at ! la/ mom5t1 & set on a long di%4 ,surr\nd x ) ! g>ni% giv5 above1 comb9$ ) ! r$uc$ brais+-liquor4 #agai--;,,d9donneau ,,en ,,daube ,bone ! "y turkey's brea/1 & /uff x1 arrang+ its meat z = a galant9e1 ) v good sausage-meat comb9$ ) a glassful ( liqueur br&y p] two lbs4 ( ! =m]2 bacon1 truffles2 & a v small & r$ ox-tongue1 cov]$ ) slices ( bacon & set 9 ! c5tre ( ! g>ni%4 ,recon/ruct ! "y turkey2 sew x2 truss x1 & put x 9 a t]r9e j l>ge en\gh to hold x & its moi/5+4 ,) ! bones & ! trimm+s ( ! "y turkey1 two slices ( veal1 two lbs4 ( frizzl$ beef1 aromatics1 "o p9t ( :ite w9e1 & two qu>ts ( wat]1 prep>e a br[n /ock aft] recipe ,no4 #i4 ,r$uce ?is /ock to "o & "o-half qu>ts2 put x into ! t]r9e2 cov] & ?or\ghly close up ! latt] ) a /rip ( pa/e1 & cook 9 a hot ov5 = two & "o-half h\rs4 ,leave to cool 9 ! t]r9e1 &1 :5 ab\t to s]ve1 slightly heat ! latt] 9 ord] to turn out ! daube4 #agbj--;,,blanc ,,de ,,d9donneau ,a ,,la ,,dampi]re ,remove & bone ! "y turkey's legs4 ,) ! meat1 c>efully cle>$ ( all t5dons1 prep>e a m\ssel9e =cemeat2 spread ! latt] on a tray 9 a lay] "o-?ird 94 ?ick1 & poa* x4 ,/amp x out ) an ev51 oval fancy-cutt]1 ab\t ?ree 94 by two 94 ,braise or pole ! "y turkey's brea/ ) ! greate/ c>e1 keep+ x und]done4 ,?is done1 raise ! two suprmes1 sk9 !m1 & cut !m into collops ( a size t w all[ ( _! be+ trimm$ ) ! fancy-cutt] already us$4 ,) a little raw =cemeat1 /ick a collop to ea* oval ( poa*$ =cemeat2 !n1 by means ( a pip+-bag fitt$ ) an ev5 pipe1 g>ni% ! bord]s ( ! collops ) ! same =cemeat comb9$ ) twice its bulk ( *opp$ salt$ tongue4 ,set ! m$allions ?us prep>$ on a cov]$ tray1 & put !m 9 ! /eam] t ! =cemeat may poa*4 ,:5 ab\t to s]ve1 take ! pip+-bag & make a f9e rosette ( a pure ( peas 9 ! c5tre ( ea* m$allion4 ,set ^! m$allions 9 a circle on a r\nd di%1 ar\nd a little b[l ( c>v$1 fri$ bread1 g>ni%$ ) ! same pure ( peas4 ,s]ve sep>ately a vel\t prep>$ f ! bones ( ! d9donneau4 #agba--;,,blanc ,,de ,,d9donneau ,a ,,la ,,t\l\sa9e ,pole ! "y turkey4 ,:5 x is cook$1 raise its suprmes1 sk9 !m1 & cut !m into some:at ?ick collops4 ,di% ^! collops 9 a circle1 & set a collop ( foie gras1 sautd 9 butt]1 betwe5 ea*4 ,p\r a ,t\l\sa9e g>ni% 9 _! mid/1 & surr\nd ) a ?read ( light glaze4 #agbb--;,,ail]ons ,,de ,,d9donneau ,,dor,s ,a ,,la ,,pur,e ,,de ,,m>rons ,! p9ions ref]r$ to 9 ?is recipe are p9ions prop]ly s call$2 t is to say1 !y consi/ ( ! two la/ jo9ts ( ! w+4 ,:5 !y are prop]ly prep>$1 !y con/itute "o ( ! mo/ sav\ry lun*eon entres t c be s]v$4 ,! p9ions ( l>ge pullets may be treat$ 9 ?is way4 ,cle> & s+e ! p9ions1 & set !m 9 a butt]$ sautpan1 j l>ge en\gh to hold !m4 ,col\r g5tly on bo? sides & dra94 ,9 ! same butt]1 g5tly br[n a slic$ c>rot & onion1 to :i* add a few p>sley /alks & a little ?yme & bay4 ,set ! p9ions on ^! aromatics2 season mod]ately ) salt & pepp]2 cov] ! sautpan1 & cont9ue cook+ g5tly 9 a v sl[ ov51 ba/+ (t5 ! :ile4 ,! di% w be all ! bett] = hav+ be5 cook$ sl[ly & regul>ly4 ,d n moi/51 if possible1 or1 at ! mo/1 only d s ) a few drops ( wat]1 9 ord] to keep ! butt] f cl>ify+--n an unusual occurr5ce :5 ! heat is too fi]ce4 ,:5 ! p9ions are cook$1 di% !m radially1 & cov] !m t !y may keep w>m4 ,add a few tablespoonfuls ( light /ock or "s wat] to ! cook+ butt]1 & set to boil g5tly = fifte5 m9utes4 ,:5 ?is /ock is suffici5tly r$uc$ to only half-imm]se ! p9ions1 pass x ?r\gh a f9e /ra9] & cle> ( "s ( ! grease if necess>y2 rememb]1 h[ev]1 t ?is /ock %\ld be some:at fat4 ,p\r x ov] ! p9ions1 & s]ve a timbale ( a f9e pure ( m>rons sep>ately4 #agbb;a--,,d9donneau ,,froid ,all ! recipes giv5 = cold pullets may be appli$ to ?is bird4 ,goose 7,oie7 ,! pr9cipal value ( ! goose f ! cul9>y po9t ( view lies 9 ! fact t x supplies ! be/1 mo/ delicate & firme/ foie gras4 ,ap>t f ?is prop]ty1 ! preci\sness ( :i* is truly ine/imable1 goose is really only s]v$ at b\rgeois or family tables4 #agbb;b--,,oison ,a ,l',,allem&e ,completely bone ! gosl+'s brea/2 season x inside1 & /uff x ) qu>t]$1 peel$ & cor$ apples1 half-cook$ 9 butt]4 ,sew up ! op5+s1 & braise g5tly1 ba/+ ) fat ! :ile4 ,:5 ! gosl+ is cook$1 di% x & surr\nd x ) peel$ apples1 cor$ by means ( ! tube-cutt]1 cook$ 9 butt]1 & g>ni%$ ) r$-currant jelly4 ,dra9 away ?ree-qu>t]s ( ! grease2 swill ! brais+-pan ) ! requir$ quantity ( good gravy = roa/s2 /ra9 ?is gravy1 & s]ve x sep>ately4 #agbb;c--,,oison ,a ,l',,alsaci5ne ,/uff ! gosl+ ) v good sausage-meat2 truss2 col\r 9 butt] & pole4 ,di% & surr\nd ) sau]kraut brais$ 9 goose grease1 & rectangles ( lean bacon1 cook$ ) ! sau]kraut4 #agbc--,,oison ,a ,l',,anglaise ,cook "o lb4 ( unpeel$ onions 9 ! ov54 ,:5 !y are cold1 peel !m2 *op !m1 & add to !m an equal weight ( soak$ & press$ bread1 "o oz4 ( fre% or *opp$ sage1 salt1 pepp] & nutmeg4 ,/uff ! gosl+ ) ?is prep>ation2 truss x1 & roa/ x on ! spit or 9 ! ov54 ,di% x2 surr\nd x ) ! gravy1 :i* %\ld be some:at fat1 & s]ve a sauceboat ( slightly-sug>$1 /ew$ apples1 sep>ately4 #agbd--,,oison ,,en ,,civet ,:5 kill+ ! gosl+1 c>efully collect its blood4 ,add ! juice ( a lemon & beat x1 s z to prev5t coagulation1 until x is q cold4 ,cut ! gosl+ into pieces & proce$ exactly z = 8,civet de ,livre0 7,no4 #ahba74 #agbe--,,oison ,,au ,,rai=t ,braise ! gosl+4 ,di% x & surr\nd x1 ei!r ) noodles ) butt]1 or rice au gras 7,no4 #bbeb74 ,bespr9kle ! g>ni% ) ! r$uc$ brais+-liquor1 & s]ve a horse-radi% sauce ) cream 7,no4 #ach71 sep>ately4 ,n4,b4--,besides ^! v>i\s recipes1 gosl+s may also be prep>$ l "y turkeys1 i4e41 ) *e/nuts1 la ,*ipolata1 en ,daube2 or ) turnips1 peas1 & 8en ,salmis10 l ,duck4 #agbf--;,,foie ,,gras ,foies gras are suppli$ ei!r by geese or ducks4 ,goose's liv] is l>g]1 firm] & less readily melt$ ?an t ( ! duck4 ,z a rule ! =m] %\ld be select$ 9 pref]5ce1 m p>ticul>ly 9 ! matt] ( hot di%es4 ,nev]!less1 fail+ goose's liv]1 duck's liv] may be us$ & ) v good results :5 its quality is good4 ,foies gras are us$ 9 ! prep>ation ( t]r9es1 rais$ pies1 p>faits & m\sses1 :i* are among ! mo/ delicate & ri*e/ ( cold di%es4 ,!y may also be us$ z a g>ni%+ +r$i5t1 9 ! =m ( collops or m\ssel9e qu5elles4 ,f9ally1 !y may also be s]v$ z hot entres4 ,:5 a :ole foie gras is to be s]v$ hot1 x mu/ fir/ be trimm$1 /udd$ ) raw truffles :i* h be5 previ\sly peel$1 qu>t]$1 season$ ) salt & pepp]1 /iff5$ 9 a glassful ( br&y1 toge!r ) a bay-leaf1 & cool$ 9 a ?or\ghly clos$ t]r9e4 ,:5 ! foie gras has be5 /udd$ ) truffles1 wrap x 9 ?9 slices ( bacon or a piece ( pig's caul1 & set x 9 a ?or\ghly-seal$ t]r9e be=e cook+ x4 ,! be/ way to cook foie gras1 :5 x is to be s]v$ :ole & hot1 is to bake x 9 a cru/ ( pa/e t c absorb ! excess ( grease produc$ by ! melt+ ( ! liv]4 ,= ?is purpose prep>e two lay]s ( patty pa/e1 a little l>g] ?an ! liv]4 ,on "o ( ^! lay]s1 set ! liv] wrapp$ 9 slices ( bacon2 &1 if possible1 surr\nd x ) :ole fair-siz$ truffles1 peel$4 ,set half a bay-leaf on ! liv]2 moi/5 ! edges ( ! pa/e2 cov] ! :ole ) ! o!r lay] ( pa/e2 seal x d[n ) ! ?umb1 & fold ov] ! edges ( ! pa/e to =m a regul>1 ornam5t$ bord] :i*1 besides f9i%+ (f ! prep>ation1 also increases ! /r5g? ( ! weld+4 ,gild ! top2 /reak2 make a slit 9 ! top = ! escape ( ! /eam2 &1 9 ! case ( a m$ium-siz$ liv]1 cook 9 a good1 mod]ate ov5 = f =ty to =ty-five m9utes4 ,s]ve ?is cru/ z x /&s1 & s5d ! g>ni% sep>ately4 ,9 ! d9+-room1 ! wait] 9 *>ge removes ! top ( ! cru/1 cuts out ! liv] ) a spoon1 sett+ a piece on ea* plate1 & arranges ar\nd ea* piece ! g>ni% m5tion$ on ! m5u4 ,i am n p>tial to ! cook+ ( foie gras 9 a t]r9e :5 x is to be s]v$ hot4 ,9 any case ! me?od describ$ above /rikes me z be+ mu* ! be/1 :atev] be ! g>ni% t is s]v$ ) ! liv]4 ,i p>ticul>ly recomm5d a g>ni% ( noodles1 mac>oni1 lazagnes1 spaghetti & ev5 rice1 ) hot foie gras4 ,^! pa/es %\ld simply be cook$ 9 wat] & f9i%$ ) cream4 ,?is accompanim5t makes ! foie gras mu* m dige/ible & palatable4 ,! be/ g>ni%es = hot foie gras1 besides ^? giv5 above1 are truffles1 :ole or 9 slices1 or a ,f9ancire4 ,9 ! matt] ( br[n sauces1 a ,madeira sauce suits admirably1 provid$ x be ( great delicacy & n ov]*>g$ ) ,madeira2 b a v light butt]$1 veal or *ick5 glaze1 comb9$ ) a little old ,%]ry or old ,port1 is ev5 sup]ior4 ,a ,hongroise sauce ) paprika or an excell5t suprme sauce may also be s]v$ :5 ! g>ni% admits ( x4 #agbg--;,,foie ,,gras ,,cuit ,,dans ,,une ,,brio*e ,= ?is di% ! foie gras is cook$ diff]5tly2 ! result is almo/ ! same z t yield$ by ! cru/ prescrib$ above1 except t x is mu* m delicate4 ,?is me?od1 moreov]1 all[s ( obta9+ a foie gras cle> ( all grease 7! latt] be+ completely absorb$ by ! pa/e71 & is !re=e be/ suit$ to cold di%+4 ,aft] hav+ /udd$ ! foie gras ) truffles & plac$ x 9 a clos$ t]r9e z above1 wrap x 9 slices ( bacon1 set x to poa* 9 a mod]ate ov5 = tw5ty m9utes1 & leave x to cool4 ,l9e a butt]$ timbale-m\ld1 ( a size 9 proportion to t ( ! liv]1 ) a ?ick lay] ( ord9>y unsug>$ brio*e pa/e 7,no4 #bcgj74 ,put ! foie gras upright 9 ! m\ld1 :i* x %\ld almo/ fill2 close ! timbale ) a cov] ( ! same pa/e2 make a slit 9 ! top2 surr\nd ! top ( ! m\ld ) a b& ( /rong1 butt]$ pap]1 t ! pa/e may be prev5t$ f runn+ ov]1 & let x re/ = ab\t ?irty m9utes 9 a temp]ature ( #hf ,f4 to all[ ! pa/e to "w4 ,bake 9 a r hot ov51 until a ne$le ins]t$ ?r\gh ! c5tre )draws q clean4 ,s]ve ! di% z x /&s ) "o ( ! ord9>y foie-gras g>ni%es4 #agbh--;,,escalopes ,,de ,,foie ,,gras ,a ,,la ,p,,rigueux ,cut "s slices two & "o-half oz4 9 weight f a raw foie gras4 ,season !m ) salt & pepp]2 dip 9 beat5 egg2 roll 9 f9ely-*opp$ truffle1 & saut 9 cl>ifi$ butt]4 ,di% 9 a circle1 &1 9 ! middle1 p\r a ,madeira sauce flav\r$ ) truffle ess5ce4 #agbi--;,,escalopes ,,de ,,foie ,,gras ,a ,,la ,,ravignan ,f a lay] ( unsug>$ brio*e pa/e1 "o-?ird 94 ?ick1 cut tw5ty r\ndels two & "o-half 94 9 diamet]4 ,on t5 ( ^! r\ndels1 spread a coat+ ( *ick5 =cemeat1 leav+ a m>g9 "o-?ird 94 wide ( b>e pa/e on ea* r\ndel4 ,set a slice ( truffle 9 ! middle1 a ?ick r\ndel ( raw foie gras on ! truffle1 ano!r slice ( truffle ^u t1 a coat ( =cemeat ov] ! :ole2 & cov] ) ! t5 rema9+ r\ndels1 aft] hav+ slightly moi/5$ ! latt]1 t ! two edges ( pa/e may be seal$4 ,press ) ! back ( a r\nd cutt]2 gild1 & cook 9 a hot ov5 = fifte5 m9utes4 ,di% 9 a circle1 & s]ve a ,prigueux sauce at ! same "t4 #agcj--;,,escalopes ,,de ,,foie ,,gras ,a ,,la ,,talleyr& ,prep>e3 7#a7 a cru/ made 9 a flawn-m\ld1 six 94 9 diamet]2 7#b7 a g>ni% ( blan*$ mac>oni1 cut into l5g?s ( "o 941 coh]$ ) f\r oz4 ( grat$ ,gruyre & ,p>mesan *eese p] lb4 ( mac>oni1 & comb9$ ) two oz4 ( butt]1 f\r oz4 ( a juli5ne ( truffles & f\r oz4 ( foie gras cut into l>ge dice4 ,di% 9 a circle 9 ! cru/ t5 collops ( foie gras sautd 9 butt]1 alt]nat+ !m ) f9e slices ( truffle4 ,put ! mac>oni 9 ! middle1 %ap+ x l a dome1 spr9kle ) grat$ *eese & glaze quickly4 ,di% on a napk91 & s]ve sep>ately a cle> *ick5 glaze1 flav\r$ ) truffles & well butt]$4 #agca--,,s\ffl ,,de ,,foie ,,gras ,rub two-?irds lb4 ( foie gras & ?ree & "o-half oz4 ( raw truffles ?r\gh a f9e sieve4 ,mix ! two pures 9 a bas91 & add two-?irds lb4 ( raw *ick5-meat1 p\nd$ ) ! :ites ( f\r eggs1 & rubb$ ?r\gh a f9e sieve4 ,season2 "w ! prep>ation on ice1 & add to x1 little by little1 "o-half p9t ( ri*1 ?ick1 & v fre% cream1 !n ! well-/iff5$ :ites ( f\r eggs4 ,di% 9 a butt]$ s\ffl saucepan1 & poa* "u cov] 9 ! ba9-m>ie = f ?irty to ?irty-five m9utes4 ,s]ve a ,madeira sauce1 flav\r$ ) truffle ess5ce1 sep>ately4 #agcb--,,timbale ,,de ,,foie ,,gras ,a ,l',,alsaci5ne ,prep>e an ord9>y timbale cru/4 ,:5 ab\t to s]ve1 fill x ) lay]s ( noodles ) cream1 sep>at$ by alt]nate lay]s ( foie-gras collops1 sautd 9 butt]1 & slices ( truffles4 ,complete ) "s raw noodles1 toss$ 9 butt] & di/ribut$ ov] ! la/ lay] ( coh]$ noodles4 ,cov] ! timbale1 & s]ve a suprme sauce1 flav\r$ ) truffle ess5ce1 sep>ately4 #agcc--,,timbale ,,de ,,foie ,,gras ,,cambac,r,s ,l9e a butt]$ dome-m\ld ) r+s ( l>ge poa*$ mac>oni4 ,^! r+s %\ld be "o-fif? in* ?ick1 & %\ld be g>ni%$ inside ) v black truffle pure1 coh]$ by means ( a little =cemeat4 ,:5 ! m\ld is l9$1 coat x inside ) a lay] ( *ick5 =cemeat comb9$ ) truffle pure4 ,put ! m\ld = a few m9utes 9 a mod]ate ov51 t ! =cemeat may poa*4 ,r$uce "o-?ird p9t ( ,b*amel sauce1 comb9$ ) f\r to five tablespoonfuls ( truffle & *ick5 ess5ce1 to half2 mix !re) "o-half lb4 ( poa*$ mac>oni1 cut into l5g?s ( "o in*1 & f\r tablespoonfuls ( foie-gras & truffle pure1 made f trimm+s4 ,mix ! :ole ?or\ghly4 ,g>ni% ! timbale ) ?is mac>oni1 spread+ x 9 lay]s1 sep>at$ by o!r alt]nate lay]s ( foie-gras collops1 poa*$ 9 ,madeira1 & slices ( truffle4 ,cov] ! g>ni% ) a lay] ( =cemeat1 & poa* 9 ! ba9-m>ie1 all[+ =ty-five m9utes = a qu>t-m\ld4 ,let ! m\ld /& = a few m9utes be=e empty+ x2 turn out ! timbale ^u a r\nd di%2 surr\nd x ) a bord] ( ,prigueux sauce1 & s]ve a sauceboat ( ,prigueux sauce sep>ately4 #agcd--,,timbale ,,de ,,foie ,,gras ,,montesquieu ,spread a v ev5 lay]1 "o-?ird in* ?ick1 ( *ick5 =cemeat ^u a %eet ( butt]$ pap]4 ,moi/5 ! surface ) "s :ite ( egg2 spr9kle ) *opp$ truffle1 & press on ! latt] by means ( ! flat ( a knife4 ,set to poa* g5tly2 cool1 & !n /amp out ) a r\nd1 ev5 cutt]1 "o in* 9 diamet]4 ,) ! result+ r\ndels1 g>ni% ! bottom & sides ( a ,*>lotte m\ld1 plac+ _! truffl$ sides aga9/ ! m\ld4 ,!n1 ) ! view ( b9d+ ^! r\ndels toge!r1 z !y are to con/itute ! outside ( ! timbale1 coat ! :ole ( ! m\ld inside ) "s fairly firm *ick5 =cemeat1 comb9$ ) a qu>t] ( its bulk ( foie-gras pure4 ,fill ! m\ld ) a foie-gras ,p>fait ) truffles cut into v l>ge dice & coh]$ by means ( m\ssel9e *ick5 =cemeat4 ,cov] ! :ole ) a lay] ( ! same =cemeat z t us$ = ! purpose ( b9d+ ! r\ndels1 & set to poa* "u cov]4 ,turn out1 foll[+ ! same precautions z above2 surr\nd ! timbale ) a bord] ( nice1 p9k1 ,hung>ian sauce ) paprika1 & s5d a sauceboat ( ?is sauce to ! table at ! same "t4 ,foie ,gras ,froid #agce--;,,aspic ,,de ,,foie ,,gras ,clo! an ev5 or ornam5t$ m\ld 7fitt$ ) a c5tral tube7 ) aspic1 & decorate x ) poa*$ :ite ( egg & truffle4 ,fill x ) r[s ( well-trimm$ foie-gras rectangles1 or %ells rais$ by means ( a spoon dipp$ 9 hot wat]1 sep>at+ ea* r[ ) a coat ( aspic4 ,except = its pr9cipal +r$i5t1 :i* may v>y1 ! prep>ation ( aspic is always ! same z t describ$ "u 8,aspic de ,hom>d0 7,no4 #ied74 ,= ! turn+ out & di%+1 proce$ 9 exactly ! same way4 #agcf--;,,foie ,,gras ,,ga/ronome ,take a pla9 foie-gras ,p>fait1 i4e41 "o )\t a cru/2 trim x neatly to ! %ape ( an egg1 & completely cov] x ) a *aud-froid sauce ) paprika4 ,decorate x accord+ to fancy1 & glaze x ) cold melt$ jelly4 ,cut out a cru/1 proportionate 9 size to ! egg1 & %ape x l a cu%ion4 ,coat x ) a *aud-froid sauce ( a diff]5t col\r2 deck x ) s(t5$ butt]1 appli$ by means ( a pip+-bag fitt$ ) a n>r[1 groov$ pipe2 set x on ! di%1 & place ! foie-gras egg ^u x4 ,surr\nd ! cu%ion ) f9e fair-siz$ truffles1 glaz$ ) aspic jelly4 #agcg--;,,foie ,,gras ,,au ,,paprika ,trim a f9e1 fre% foie gras2 salt x2 spr9kle x ) a c(feespoonful ( paprika2 put x into a saucepan ) a l>ge slic$ ,spani% onion & a bay-leaf1 & cook 9 ! ov5 = ?irty m9utes4 ,?is done1 set x in/antly 9 an oval t]r9e1 aft] hav+ c>efully remov$ e bit ( onion2 cov] x ) its own grease2 fill up ! t]r9e ) jelly1 & leave to cool4 ,keep 9 ! cool until ready = s]v+4 ,n4,b4--,9 ,vi5na1 :]e ?is di% is usually s]v$ z a hors-d'uvre1 ) bak$ potatoes1 ! onion is n remov$4 ,! foie gras is left to cool 9 ! t]r9e 9 :i* x has cook$1 ) all its grease1 & x is s]v$ ?us1 v cold4 ,?is piece ( in=mation 0 k9dly giv5 to me by ,madame ,kat9ka4 #agch--;,,escalopes ,,de ,,foie ,,gras ,,m>,,*ale ,f a t]r9e ( v firm foie gras cut ! requir$ numb] ( collops1 giv+ !m an oval %ape4 ,make a prep>ation ( 8pa9 de foie gras0 7,no4 #agda7 ) ! rema9s ( ! t]r9e1 & cov] ! collops ) ! prep>ation1 %ap+ ! latt] 9 a dome ^u !m4 ,coat ^! g>ni%$ collops ) cream *aud-froid sauce2 decorate ) a slice ( truffle1 & glaze ) aspic4 ,) "s foie-gras pure prep>e "s balls 7( ! %ape ( big>oons72 9 ! c5tre ( ea* place a little ball ( truffle 9 imitation ( ! /one ( ! fruit1 & coat !m ) a r$di%-br[n1 *aud-froid sauce4 ,?is done1 glaze !m ) jelly4 ,di% ! collops r\nd a circul> cu%ion1 set ^u a v cold di%2 arrange ! big>oons 9 a pyramid on ! cu%ion1 & bord] ! di% ) f9e1 jelly crotons4 #agci--,,m\sse ,,de ,,foie ,,gras ,= ! prep>ation ( ! m\sse1 see ,no4 #had4 ,! proc$ure & ! quantities are always ! same1 & only ! pr9cipal +r$i5t *anges4 ,! m\ld+ is also effect$ 9 ! same way 9 a jelly-clo!d & decorat$ m\ld1 g5]ally j l>ge en\gh to hold ! requisite am\nt = "o s]vice1 or 9 a silv] timbale1 incru/$ 9 ice4 #agdj--,,m\ssel9es ,,de ,,foie ,,gras ,i h (t5times expla9$ t ! sub/ance is ! same f :i* m\sses & m\ssel9es are prep>$1 & ,i h po9t$ out :]e9 ! diff]5ce betwe5 !m lies4 ,j l ! o!r m\ssel9es1 ^? ( foie gras are made 9 egg- or qu5elle-m\lds1 or o!rs ( ! same k9d4 ,foie-gras m\ssel9es are1 accord+ to circum/ances1 ei!r simply glaz$ ) aspic1 or coat$ ) *aud-froid sauce & di%$ 9 a timbale ) jelly4 ,!y may also be m\ld$ 9 little pap] cases4 #agda--,,pa9 ,,de ,,foie ,,gras ,f a cold foie gras1 brais$ 9 ,madeira1 cut a few collops & put !m aside4 ,cle> ! cook+-liquor ( all grease1 r$uce to half1 & add ! yolks ( f\r eggs & "o-half lb4 ( butt]1 proce$+ z = a ,holl&aise sauce4 ,complete ) a grill$1 cru%$1 hazel-nut1 two leaves ( dissolv$ gelat9e1 &1 :5 ! prep>ation is only lukew>m1 mix !re) 7)\t work+ ! :ole ov]mu*7 :at rema9s ( ! foie gras1 rubb$ ?r\gh a sieve4 ,spread ?is prep>ation 9 lay]s 9 an aspic-clo!d & decorat$ m\ld1 sep>at+ ea* lay] ) o!r alt]nate lay]s consi/+ ( ! res]v$ collops & "s slices ( truffle4 ,cov] ! la/ lay] ) aspic1 & set ! m\ld 9 a refrig]ator = a few h\rs4 ,:5 ab\t to s]ve1 turn out1 & bord] ! di% ) f9e1 aspic jelly crotons4 #agdb--,,p>fait ,,de ,,foie ,,gras ,fre% foies gras d n be> transport v well1 &1 :5 s5t f a di/ance1 (t5 rea* _! de/9ation ta9t$4 ,x is1 !re=e1 difficult1 :atev] c>e may h be5 be/[$ on _! prep>ation1 to obta9 ! results :i* are a*iev$ by manufactur]s :o are r5[n$ = ?is k9d ( produce4 ,consequ5tly1 x is pref]able to buy ! ,p>fait ( foie gras ready-made f a good firm r ?an to try to make x oneself4 #agdc--,,pav ,,de ,,foie ,,gras ,,lucullus ,let a coat ( aspic1 "o-half in* ?ick1 set on ! bottom ( a squ>e timbale1 & lay !reon a few slices ( truffle4 ,^u ?is jelly spread a lay]1 two-?irds in* ?ick1 ( foie-gras pure1 ?9n$ by means ( a little melt$ jelly4 ,:5 ?is pure has set1 lay on x a few foie-gras collops & slices ( truffle2 cov] ) aspic1 & cont9ue ?us ) alt]nate lay]s ( pure1 collops1 & aspic4 ,fill up ! m\ld ) a lay] ( aspic jelly2 put x 9 ! refrig]ator = a few h\rs1 & di% on a block ( ice1 cut to ! %ape ( a flag/one4 #agdd--,,timbale ,,de ,,foie ,,gras ,,tz>9e ,l9e a timbale-m\ld ) ord9>y patty pa/e1 & cov] ! inside all ov] ) slices ( l>d+ bacon4 ,j 9 ! middle set a fre% foie gras1 season$ ) salt1 pepp]1 & allspice2 surr\nd x ) quails /uff$ ) a piece ( truffle1 & set upright ) _! brea/s aga9/ ! slices ( bacon4 ,fill up ! m\ld ) :ole1 raw1 & peel$ truffles2 cov] ! :ole ) a r\nd slice ( ! same bacon2 cov] ! timbale ) a lay] ( pa/e1 well seal$ d[n r\nd ! edges2 make a slit 9 ! top = ! escape ( /eam1 & bake 9 a good1 mod]ate ov5 = "o & "o-qu>t] h\rs4 ,on )draw+ ! timbale f ! ov51 p\r into x "s succul5t veal /ock1 flav\r$ ) ,madeira1 & suffici5tly gelat9\s to =m a nice jelly4 ,keep ! timbale 9 ! cool = "o or two days be=e s]v+ x4 ,ducks & ,duckl+s 7,can>ds et ,canetons7 ,?ree v>ieties ( ! duck family are recognis$ 9 cook]y1 viz41 ! ,nantes duck1 ! ,r\5 duck1 & ! diff]5t k9ds ( wild duck4 ,! latt] are g5]ally us$ = roa/s & 9 salmis4 ,! ,r\5 duck is also s]v$ m (t5 z a roa/ ?an z an entre4 ,! *>act]i/ic trait ( its prep>ation lies 9 its be+ kept v und]done1 & x is v r>ely brais$4 ,x is kill$ by suffocation1 & n by ble$+1 :i* is ! usual mode ( kill+ o!r birds4 ,! ,nantes duck1 :i* is simil> to ! ,aylesbury "o1 is n s fle%y z ! ,r\5 duck1 & may be roa/$1 pol$1 or brais$4 #agde--;,,caneton ,,nantais ,a ,,la ,,*\cro,,te ,take a piece ( mani$ butt] ! size ( an egg1 & ins]t x into ! duckl+ ) *opp$ p>sley & %allots4 ,truss ! bird z = an entre2 br[n x 9 ! ov51 & put x 9 a /ewpan already l9$ = brais+4 ,moi/51 j en\gh to cov]1 ) :ite veal /ock & ,rh9e w9e 79 ! proportion ( two-?irds ( ! =m] to "o-?ird ( ! latt]71 or ord9>y good :ite w9e1 & braise sl[ly until cook+ is complet$4 ,mean:ile1 braise 9 ! usual way two lbs4 ( sau]kraut ) "o-half lb4 ( salt$ brea/ ( pork4 ,:5 x is ?ree-p>ts done1 dra9 x1 & complete its cook+ ) "o-?ird p9t ( veal gravy & "o-six? p9t ( :ite w9e1 until ?is moi/5+ is completely r$uc$4 ,set ! sau]kraut 9 a bord] r\nd a di%1 & surr\nd x ) ! pork cut into small rectangles4 ,place ! c>v$ duck 9 ! c5tre1 & coat x mod]ately ) half-glaze sauce comb9$ ) ! r$uc$ brais+-liquor4 ,s5d ! rema9s ( ?is sauce sep>ately4 #agdf--;,,caneton ,d',,aylesbury ,,po,l ,a ,,la ,,m5! ,/uff ! duckl+ ) "o oz4 ( butt] comb9$ ) a p9* ( *opp$ m9t1 & pole x4 ,di% x2 swill ! /ewpan ) "o-six? p9t ( cle>1 veal gravy & a little lemon juice2 /ra91 add a p9* ( *opp$ m9t1 & p\r ?is sauce ov] ! duckl+4 #agdg--;,,caneton ,,moli,,re ,bone ! duckl+1 & /uff x ) "o lb4 ( grat9 foie-gras =cemeat1 comb9$ ) two-?irds lb4 ( good sausage-meat4 ,set two r[s ( truffles 9 ! middle ( ! ?icke/ "p ( ! =cemeat1 l5g?wise1 along ! duckl+4 ,recon/ruct2 sew up ! sk91 wrap 9 a s]viette1 aft] ! mann] ( a galant9e1 & poa* 9 a /ock made f ! c>cass4 ,glaze ! duckl+ ) "s ( ?is /ock1 /ra9$1 cle>$ ( all grease1 & r$uc$4 ,) :at rema9s prep>e a ,madeira sauce1 & add !reto two oz4 ( slic$ truffles4 ,di% ! duckl+1 aft] hav+ remov$ all /it*es f x1 & coat x ) ?is sauce4 #agdh--;,,caneton ,,brais ,,aux ,,navets ,br[n ! duckl+ well 9 butt]1 & )draw x f ! saucepan4 ,dra9 away ! butt]2 swill ) a little :ite w9e2 add two-?irds p9t ( br[n /ock1 z mu* ,espagnole1 & a faggot2 return ! duck to ?is sauce1 & braise g5tly4 ,) ! res]v$ butt] br[n "o lb4 ( turnips1 %ap$ l elongat$ g>lic-cloves1 & spr9kle !m ) a l>ge p9* ( p[d]$ sug>1 t !y may be glaz$ to a nice1 light br[n col\r4 ,also h ready tw5ty small onions1 :i* %\ld h be5 g5tly cook$ 9 butt]4 ,:5 ! duckl+ is half cook$1 transf] x to ano!r saucepan2 put ! turnips & ! onions r\nd x2 /ra9 ! sauce ov] ! :ole1 & complete ! cook+ g5tly4 ,di% ) ! g>ni% ( turnips & onions1 arrang$ r\nd ! bird4 #agdi--;,,caneton ,,aux ,,olives ,prep>e ! duckl+ z above1 & keep ! sauce %ort & succul5t4 ,a few m9utes be=e s]v+1 add "o-half lb4 ( /on$ & blan*$ olives4 ,glaze ! duckl+ at ! la/ mom5t1 & di% x surr\nd$ ) ! olives & ! sauce4 #agej--;,,caneton ,,brais ,a ,l',,orange ,?is brais$ duckl+ mu/ n be confus$ ) roa/ duckl+1 :i* is also s]v$ 8a l'orange10 = ! two di%es are q di/9ct4 ,z 9 ! case ( ! roa/1 ?is duckl+ may be prep>$ ) ,seville oranges2 b1 9 ?is case1 ! sections ( orange mu/ n appe> z g>ni%1 ow+ to _! bitt]ness1 & only ! juice is us$ = ! sauce4 ,braise ! duckl+ 9 "o-?ird p9t ( br[n /ock & two-?irds p9t ( ,espagnole sauce1 & cook x suffici5tly to all[ ( its be+ cut ) a spoon4 ,cle> ! sauce ( grease2 r$uce x to a /iff consi/5ce2 rub x ?r\gh tammy1 & add ! juice ( two oranges & "o half-lemon to x1 :i* %\ld br+ ! sauce back to its orig9al consi/5ce4 ,n[ add a juli5ne ( ! blan*$ yell[ "p only ( ! r9d ( a half-orange & a half-lemon1 b rememb] t ! addition ( ! juice & r9d ( ! orange & ! half-lemon only takes place at ! la/ mom5t1 aft] :i* ! sauce mu/ n boil aga94 ,glaze ! duckl+1 di% x1 coat x slightly ) sauce1 & surr\nd x ) sections ( orange1 sk9n$ raw4 ,s]ve :at rema9s ( ! sauce sep>ately4 #agea--;,,caneton ,,aux ,,petits ,,pois ,br[n 9 butt] six oz4 ( salt$ brea/ ( pork1 cut into l>ge dice & blan*$1 & fifte5 small onions4 ,dra9 ! pork & ! onions1 & set ! duckl+ to fry 9 ! same butt]4 ,:5 x is well col\r$1 remove ! butt]2 swill ) a little br[n /ock1 & add "o-half p9t ( ?91 half-glaze sauce1 "o & "o-half p9ts ( fre% peas1 "o faggot1 ! pork dice & ! onions1 & complete ! cook+ ( ! :ole g5tly4 ,di% ! duckl+1 & cov] x ) ! g>ni% & ! sauce1 aft] hav+ )drawn ! faggot !refrom & r$uc$ ! sauce s t x only j cov]s ! g>ni%4 #ageb--,p,t ,,*aud ,,de ,,caneton ,roa/ ! duckl+1 keep+ x some:at und]done1 & cut ! :ole ( ! brea/ into long collops or v ?9 slices4 ,l9e a butt]$ ,*>lotte m\ld ) %ort pa/e1 & cov] ! :ole ( ! inside ) a lay] ( grat9 =cemeat 7,no4 #bjb71 comb9$ ) f\r tablespoonfuls ( v r$uc$ half-glaze sauce p] "o & two-?irds lb4 ( =cemeat--! necess>y quantity = ?is pie4 ,on ! lay] ( =cemeat arrange a litt] ( ! slices ( brea/2 slic$1 cook$ mu%rooms1 & slices ( truffle2 & fill ! m\ld 9 ?is way1 tak+ c>e to alt]nate ! lay]s ( =cemeat1 slices ( brea/1 c4 ,complete ) a coat ( =cemeat1 ^u :i* spr9kle a p9* ( p[d]$ ?yme & bay-leaf2 close ! m\ld ) a ?9 lay] ( pa/e1 seal$ d[n r\nd ! edges2 make a slit 9 ! top2 gild1 & bake 9 a mod]ate ov5 = "o h\r4 ,:5 tak+ ! pie out ( ! ov51 turn x upside-d[n on a di%2 deta* ! base2 cut ! latt] into triangles1 & set ^! triangles r\nd ! pie4 ,cov] ! =cemeat1 ?us b>$1 ) a few tablespoonfuls ( ,madeira sauce2 set a l>ge1 groov$1 cook$ mu%room j 9 ! middle1 & surr\nd x ) a cr[n ( slic$ truffle4 ,s]ve a ,madeira sauce sep>ately4 #agec--;,,ballot9es ,,de ,,caneton ,bone ! duckl+1 & completely cle> ! bones ( all meat4 ,remove all t5dons f ! latt]1 & *op x1 toge!r ) half its weight ( veal1 z mu* fre% pork fat1 a ?ird z mu* panada 7,no4 #aij71 ! yolks ( f\r eggs1 "o-half oz4 ( salt1 & a little pepp] & nutmeg4 ,p\nd2 rub ?r\gh a sieve1 & mix ) ?is =cemeat1 ?ree oz4 ( grat9 foie-gras =cemeat & ?ree oz4 ( *opp$ mu%rooms1 sautd 9 butt]4 ,divide up into portions weigh+ two oz42 wrap ea* portion 9 a piece ( ! duckl+'s sk92 envelop 9 musl91 & poa* 9 a /ock prep>$ f ! duckl+'s c>cass4 ,at ! la/ mom5t1 remove ! pieces ( musl9 & glaze ! ballot9es4 ,di% 9 a circle1 & set ! select$ g>ni%1 :i* may be turnips1 peas1 olives1 or sau]kraut1 c41 9 ! middle4 #aged--;,,caneton ,,r\5nais ,except = ! "o case :5 !y are s]v$ cold 8 la cuill]10 ,r\5 duckl+s are n brais$3 !y are roa/$ & always kept und]done4 ,:5 !y h to be /uff$1 ! =cemeat is prep>$ z foll[s3--,fry f\r oz4 ( l>d+ bacon1 cut into dice1 ) "o oz4 ( *opp$ onion1 & add "o-half lb4 ( slic$ ducks' liv]s1 a p9* ( *opp$ p>sley1 salt1 pepp]1 & a little spice4 ,keep ! liv]s und]done1 m]ely /iff5$2 let ! :ole half-cool2 p\nd1 & rub ?r\gh a f9e sieve4 #agee--;,,aiguillettes ,,de ,,r\5nais ,a ,,la ,,big>rade ,pole ! duckl+ & only j cook x1 be>+ 9 m9d t tw5ty m9utes is ! "t all[$ = cook+ a fair-siz$ bird4 ,remove ! fillets l5g?wise1 ea* 9 t5 slices1 & set ! latt] on a lukew>m di%4 ,add a few tablespoonfuls ( veal gravy to ! pol+-liquor2 set to boil = a few m9utes2 /ra9 cle> ( grease1 & f9i% z direct$ "u sauce ,big>rade claire 7,no4 #ca74 ,cov] ! slices ( brea/ ) "s ( ! sauce1 & s]ve ! rema9d] sep>ately4 8,aiguillettes0 7or ?9 slices ( brea/ cut l5g?wise7 l'orange are prep>$ 9 ! same way1 except t !y are surr\nd$ ) sections ( orange1 sk9n$ raw4 #agef--;,,aiguillettes ,,de ,,r\5nais ,,aux ,,c]ises ,prep>e ! duckl+ z above1 b add a little ,madeira to ! brais+-liquor4 ,cle> ! latt] ( grease2 ?ick5 ) arr[root2 /ra9 ?r\gh musl91 & add "o-half lb4 ( /on$ morello *]ries1 at ! la/ mom5t4 ,set ! *]ries r\nd ! aiguillettes2 coat ! latt] ?9ly ) sauce1 & s]ve :at rema9s ( ! latt]1 sep>ately4 #ageg--;,,aiguillettes ,,de ,,r\5nais ,,aux ,,truffes ,pole ! duckl+1 & only j cook x4 ,add "o-six? p9t ( ,*amb]t9 w9e to ! pol+-liquor1 & cook !re9 five m$ium-siz$1 peel$ truffles4 ,?is done1 r$uce ! liquor1 cle> ( grease1 /ra9 x1 & add x to a some:at light ,r\5naise sauce4 ,raise ! duckl+'s aiguillettes1 slice ! truffles1 & set on a lukew>m di%1 alt]nat+ ! aiguillettes ) ! slices ( truffle4 ,coat ?9ly ) sauce1 & s5d :at rema9s ( ! latt] sep>ately4 #ageh--;,,caneton ,,r\5nais ,,au ,,*ampagne ,pole ! duckl+ z above4 ,add "o-half p9t ( dry ,sa9t ,m>ceaux *ampagne to ! pol+-liquor2 r$uce1 & complete ) "o-six? p9t ( ?ick5$1 veal /ock4 ,/ra9 ?is sauce ?r\gh musl92 cle> x ( grease1 & s5d x 9 a sauceboat at ! same "t z ! duckl+4 #agei--;,,caneton ,,r\5nais ,,en ,,*emise ,/uff ! duckl+ ) ! prep>ation giv5 "u ,no4 #aged2 truss x z = an entre2 ins]t x into a well-soak$ bladd]1 & /r+ ! end ( ! latt] close to ! bird's tail4 ,wrap ! bladd] 9 a napk91 also /rung1 & poa* g5tly = ab\t =ty-five m9utes 9 a v /rong br[n /ock4 ,:5 ab\t to s]ve1 remove ! napk91 & leave ! duckl+ 9 ! bladd]4 ,s]ve a ,r\5naise sauce z an accompanim5t4 #agfj--;,,caneton ,,r\5nais ,,au ,,porto ,roa/ ! duckl+ 8en cass]ole10 keep+ x only j done4 ,swill ) "o-fif? p9t ( port w9e2 r$uce to half1 & add ?is r$uc$ swill+-liquor to "o-half p9t ( duckl+ gravy1 ?ick5$ ) arr[root4 #agfa--;,,caneton ,,r\5nais ,a ,,la ,,presse ,roa/ ! duckl+ = tw5ty m9utes1 & s5d x in/antly to ! table1 :]e x %\ld be treat$ z foll[s3--,remove ! legs1 :i* are n s]v$2 c>ve ! fillets into f9e slices1 laid "o aga9/ ! o!r on a lukew>m di%4 ,*op up ! c>cass & press x1 spr9kl+ x ! :ile ) a glassful ( good r$ w9e4 ,collect ! gravy2 add !reto a few drops ( br&y1 & ) ?is liquor spr9kle ! slices ( brea/1 :i* %\ld h be5 well season$4 ,put ! di% on a *af]1 & ?or\ghly heat )\t all[+ to boil4 ,s]ve in/antly4 #agfb--;,,caneton ,,f>ci ,a ,,la ,,r\5naise ,/uff ! duckl+ ) ! =cemeat giv5 "u ,no4 #aged1 & roa/ x be=e a fi]ce fire = f tw5ty-five to ?irty m9utes1 accord+ to its size4 ,s5d a ,r\5naise sauce to ! table ) x4 ,if x be s]v$ c>v$1 remove ! legs1 cisel !m inside1 season !m well ) salt & pepp]1 & grill !m4 ,cut ! fillets into ?9 slices1 set ^! on ei!r side ( a long di%1 &1 9 ! middle1 place ! =cemeat )drawn f ! inside4 ,set ! grill$ legs at ei!r end ( ! di%4 ,r\ghly *op up ! c>cass & press x1 spr9kl+ x ! :ile ) a glass ( liqueur-br&y & a few drops ( lemon juice4 ,add ! collect$ gravy to ! ,r\5naise sauce3 coat ! slices ( brea/ ?9ly ) sauce1 & s]ve :at rema9s ( ! sauce sep>ately4 #agfc--,,salmis ,,de ,,caneton ,a ,,la ,,r\5naise ,aft] hav+ suppress$ ! clavicle1 truss ! duckl+4 ,put x 9 a r$ ov51 :]e x %\ld only /ay eight m9utes1 i4e41 f\r m9utes ea* side4 ,if possible1 let x cool = a few m9utes1 t x may be m easily c>v$4 ,take c>e1 also1 to wipe x1 =1 z a rule1 ! fi]c5ess ( ! ov5 black5s x4 ,remove ! legs2 cisel !m inside2 season & grill !m4 ,spr9kle a long1 butt]$ di% ) *opp$ %allots1 kit*5 salt n too f9ely p[d]$1 fre%ly-gr\nd pepp]1 nutmeg1 & allspice4 ,cut ! fillets into v ?9 slices l5g?wise1 fifte5 f ea* fillet1 & set !m "o aga9/ ! o!r on ! di%4 ,spr9kle !m ) ! same season+ z t ly+ on ! di%1 except = ! %allots4 ,remove ! rema9+ /umps ( ! w+s1 z also ! small1 rema9+ sk9 ( ! brea/2 season bo?1 & set !m to grill by ! side ( ! legs4 ,r\ghly *op up ! c>cass2 press x :ile spr9kl+ x ) half a glassful ( r$ w9e1 & spr9kle ! slices ( brea/ ) ! collect$ gravy4 ,:5 ab\t to s]ve1 set a few small pieces ( butt] on ! slices ( brea/2 heat = a mom5t on ! /ove1 & put ! di% 9 a v hot ov51 or at ! salam&]1 t ! glaz+ may be in/antane\s4 ,)draw ! di% ! mom5t ! edges ( ! aiguillettes beg9 to curl1 set ! grill$ legs at ei!r end ( ! di%1 ! two w+-/umps1 ) ! sk9 ( ! brea/1 9 ! middle1 & s]ve imm$iately4 #agfd--,,s\ffl ,,de ,,caneton ,,r\5nais ,pole ! duckl+1 & only j cook x4 ,raise ! suprmes1 & keep !m hot1 & cut ! bones f ! c>cass 9 su* a way z to imitate a case1 z ,i describ$ 9 a numb] ( pullet recipes4 ,) ! duckl+'s liv]1 ! raw meat ( ano!r half-duckl+1 ! :ite ( an egg1 & ?ree oz4 ( raw foie gras1 prep>e a m\ssel9e =cemeat4 ,fill ! c>cass ) ?is =cemeat1 %ap+ x s z to recon/ruct ! bird4 ,surr\nd x ) a b& ( /rong1 butt]$ pap]1 s z to avoid loss ( %ape1 & poa* g5tly1 "u cov]1 = tw5ty m9utes4 ,) "s res]v$ =cemeat1 comb9$ ) an equal weight ( foie-gras pure1 g>ni% "s t>tlet cru/s1 & poa* !m at ! same "t z ! s\ffl4 ,di% ! piece2 surr\nd x ) ! t>tlets2 set a collop ( suprme on ea* ( ! latt] & s]ve a ,r\5naise sauce sep>ately4 ,canetons ,froids #agfe--;,,caneton ,a ,,la ,,cuill] ,braise ! duckl+ ) ,madeira1 & cook x well4 ,put into a t]r9e j l>ge en\gh to hold x2 cov] ) ! brais+-liquor1 /ra9$ ?r\gh a napk91 & comb9$ ) en\gh aspic jelly to completely coat ! duckl+4 ,leave to cool4 ,:5 ab\t to s]ve1 cle> ! surface ( grease1 fir/ by means ( a spoon1 !n ) boil+ wat]1 & di% on a napk94 #agff--;,,caneton ,,glac ,,aux ,,m&>9es ,pole ! duckl+1 & let x cool 9 its liquor4 ,:5 x is q cold1 set x on its back2 glaze x ) aspic jelly1 & place x on a l[ rice or c>v$-bread cu%ion ly+ on a long di%4 ,surr\nd x ) empti$ tang]9es1 fill$ ) cold m\sse made f duckl+s' liv]s & foie gras4 ,alt]nate ! tang]9es ) small timbales ( aspic1 comb9$ ) ! pol+-liquor & ! juice squeez$ f ! sections ( ! tang]9es4 #agfg--;,,caneton ,,glac ,,aux ,,c]ises ,roa/ ! duckl+1 & keep x und]done4 ,:5 x is q cold1 remove ! brea/1 & remove ! bones 9 su* wise z to =m a case ) ! c>cass4 ,cut ea* fillet into eight ?9 slices2 coat !m ) a br[n *aud-froid sauce1 & decorate ) truffles4 ,fill ! c>cass ) a m\sse made f ! rema9s ( ! meat1 ! duckl+'s liv]1 & "s foie gras1 & %ape x s z to imitate ! convex brea/ ( ! bird4 ,glaze ) aspic1 & set 9 ! refrig]ator1 t ! m\sse may h>d54 ,:5 ! latt] is firm1 lay ! *aud-froid-coat$ collops ^u x1 & set ! piece 9 a deep1 squ>e di%4 ,surr\nd ) cold1 /on$1 morello *]ries1 poa*$ 9 ,bordeaux w9e1 & cov] ^! ) an aspic jelly flav\r$ ) duckl+ ess5ce4 #agfh--;,,aiguillettes ,,de ,,canetons ,a ,l',,c>late ,pole a ,r\5 duckl+ until x is j cook$1 & let x cool 9 its liquor4 ,raise ! fillets2 sk9 !m1 & cut !m ea* into eight ?9 slices4 ,coat !m ) a br[n *aud-froid sauce1 & decorate ) truffles4 ,prep>e an equal numb] ( slices ( tongue ! size & %ape ( ! slices ( duckl+1 & coat !m ) aspic4 ,) ! rema9s & ! meat ( ! legs1 prep>e a m\sse1 & p\r x into a squ>e or oval silv] di%2 let x cool1 & !n set ! aiguillettes ( duckl+ & ! slices ( tongue ^u x1 alt]nat+ !m 9 s do+1 & cov] ! m\sse ) aspic4 #agfi--,,m\sse ,,et ,,m\ssel9es ,,de ,,caneton ,,r\5nais ,^! are prep>$ ) ! same quantities z ! *ick5 m\sses & m\ssel9es1 b !y all[ ( no o!r sauce ?an ! ,r\5naise or ! ,big>rade1 nor ( any o!r g>ni%es ?an sections ( orange1 *]ries1 vegetable pures1 or creams4 #aggj--,,m\sse ,,de ,,caneton ,,r\5nais ,) ! exception ( ! nature ( ! pr9cipal +r$i5t1 ! prep>ation1 quantities1 & m\ld+ ( ?is m\sse are ! same z = *ick5 m\sse4 ,! read] is1 !re=e1 begg$ to ref] to ,no4 #afgj1 :i* may be appli$ p]fectly well to ,r\5 duckl+4 #agga--,,s\ffl ,,froid ,,de ,,caneton ,a ,l',,orange ,proce$ z = ! 8,caneton aux c]ises10 b ) ?is diff]5ce1 t ! duckl+ is us$ entirely = ! m\sse4 ,s]ve1 simil>ly1 9 a squ>e di%1 & surr\nd ) sections ( oranges sk9n$ raw4 ,cov] ) an aspic jelly flav\r$ ) ! juice ( ,seville oranges1 & comb9$ ) a liqueur-glassful ( curaao p] p9t ( jelly4 #aggb--,,t]r9e ,,de ,,caneton ,,r\5nais ,a ,,la ,,gel,e ,fir/ prep>e ! foll[+ =cemeat3--,heat ?ree oz4 ( fat bacon1 cut into small dice1 & ?ree oz4 ( butt] 9 a fry+-pan4 ,?r[ six f9e ducks' liv]s 7season$ ) salt & pepp]1 & spr9kl$ ) a p9* ( p[d]$ ?yme1 bay-leaf1 & half an onion *opp$7 into ?is fat4 ,toss !m ov] a fi]ce fire1 j long en\gh to heat !m2 leave !m to cool1 & rub !m ?r\gh a sieve4 ,bone ! brea/ ( a ,r\5 duckl+ & its back z f> z ! region ( ! legs1 & suppress ! tail4 ,/uff x ) ! prep>ation giv5 above2 truss z = an entre1 & put x 9 a t]r9e j l>ge en\gh to hold x4 ,spr9kle x ) a glassful ( br&y2 cov] ) a slice ( bacon1 & cook x 9 ! ba9-m>ie1 9 ! ov51 & "u cov] = =ty m9utes4 ,) ! c>cass & "s /rong veal /ock1 prep>e two-?irds p9t ( excell5t aspic1 &1 :5 )draw+ ! duckl+ f ! ov51 cov] x ) ?is aspic1 & let x cool4 ,:5 ab\t to s]ve1 remove all grease1 fir/ by means ( a spoon1 & !n by means ( boil+ wat]1 & set ! t]r9e on a napk9 ly+ on a long di%4 #aggc--,,timbale ,,de ,,caneton ,a ,,la ,,vois9 ,roa/ a ,r\5 duckl+1 & keep x und]done2 let x cool1 & raise its fillets4 ,) ! c>cass prep>e a ,salmis sauce1 & ?ick5 x ) aspic z = a *aud-froid sauce4 ,cut ! fillets into slices1 coat !m ) ,salmis sauce1 & leave ?is to set4 ,let a ?ickness ( sauce set on ! bottom ( a timbale4 ,^u ?is sauce lay "s ( ! coat$ slices1 alt]nat+ !m ) slices ( truffle1 & cov] ) a ?9 lay] ( aspic jelly4 ,lay ano!r r[ ( slices ( fillet & ( truffles1 foll[$ z be=e by a lay] ( aspic1 & cont9ue ?us 9 ! same ord]4 ,complete ) a some:at ?ick lay] ( aspic1 & keep 9 ! cool until ready = s]v+4 ,n4,b4--,?is old & excell5t cold entre is really only a cold salmis4 ,! proc$ure may be appli$ to all game suit$ to ! salmis me?od ( prep>ation4 ,x is ! simple/ & c]ta9ly ! be/ way ( s]v+ !m cold4 #aggd--,,p9tades 7,,gu9ea ,,f[l7 ,! gu9ea-f[l is n equal to ! pheasant f ! ga/ronomical /&po9t1 ?\gh x (t5 takes ! place ( ! latt] among ! roa/s aft] ! %oot+ season4 ,b1 ?\gh x has nei!r ! f9e flav\r nor ! delicate meat ( ! pheasant1 x does good s]vice not)/&+4 ,! majority ( pheasant recipes may be appli$ to x1 especially la ,bohmi5ne1 la crme1 en ,*>treuse1 en salmis1 la *\crote1 c4 #agge--,,pigeons ,,& ,,squabs 7,,pigeons ,,et ,,pigeonneaux7 ,"y pigeons are n v highly e/eem$ by ,engli% g\rmets1 & ?is is m p>ticul>ly to be regrett$1 s9ce1 :5 ! birds are ( excell5t quality1 !y are wor?y ! be/ tables4 #aggf--,,pigeonneaux ,a ,,la ,,bordelais ,op5 ! squabs d[n ! back2 season !m2 slightly flatt5 !m1 & toss !m 9 butt]4 ,!y may j z well be halv$ z left :ole4 ,di%1 & surr\nd ) ! g>ni% giv5 "u 8,p\let la ,bordelaise0 7,no4 #aech74 #aggg--,,pigeonneaux ,,en ,,cass]ole ,a ,,la ,,paysanne ,cook ! squabs 9 ! ov5 9 an e>!nw>e saucepan4 ,:5 !y are two-?irds done1 surr\nd !m ) "o & "o-half oz4 ( salt$ brea/ ( pork1 cut into small dice & blan*$1 & two oz4 ( slic$ & sautd potatoes = ea* pigeon4 ,complete ! cook+ ( ! :ole g5tly1 &1 :5 ab\t to s]ve1 add a little good gravy4 #aggh--,,pigeonneaux ,,en ,,*>treuse ,prep>e ! ,*>treuse 9 a ,*>lotte m\ld1 z expla9$ "u ,no4 #aahb4 ,l9e ! bottom & sides ) a lay] ( brais$1 dra9$1 & press$ cabbages2 9 ! c5tre set ! squabs1 cook$ 8 la cass]ole0 & cut into two l5g?wise1 & alt]nate !m ) small rectangles ( blan*$1 salt$ brea/ ( pork1 & sausage r\ndels4 ,cov] ) cabbages1 & /eam 9 a ba9-m>ie = ?irty m9utes4 ,let ! ,*>treuse /& = five m9utes aft] )draw+ f ! ba9-m>ie2 turn out on a r\nd di%1 & surr\nd ) a few tablespoonfuls ( half-glaze sauce4 #aggi--,,pigeonneaux ,,en ,,crapaud9e ,cut ! "y pigeons horizontally 9 two1 f ! apex ( ! brea/ to ! w+s4 ,op5 !m2 flatt5 !m slightly2 season !m2 dip !m 9 melt$ butt]1 roll !m 9 bread-crumbs1 & grill !m g5tly4 ,s]ve a devill$ sauce at ! same "t4 #aghj--,,pigeonneaux ,,en ,,compote ,fry 9 butt] two oz4 ( blan*$1 salt$ brea/ ( pork & two oz4 ( raw mu%rooms1 peel$ & qu>t]$4 ,dra9 ! bacon & ! mu%rooms1 & set ! squabs1 truss$ z = an entre1 to fry 9 ! same butt]4 ,)draw !m :5 !y are br[n2 dra9 !m ( butt]2 swill ) half a glassful ( :ite w9e2 r$uce ! latt]1 & add suffici5t br[n /ock & half-glaze sauce 7tomatd71 9 equal quantities1 to cov] ! birds4 ,plunge !m into ?is sauce1 ) a faggot1 & simm] until !y are cook$ & ! sauce is r$uc$ to half4 ,?is done1 transf] ! squabs to ano!r saucepan2 add ! pieces ( bacon1 ! mu%rooms1 & six small onions1 glaz$ ) butt]1 = ea* bird2 /ra9 ! sauce ov] ! :ole ?r\gh a f9e sieve2 simm] = t5 m9utes m1 & s]ve v hot4 #agha--,,pigeon ,,pie ,l9e ! bottom & sides ( a pie-di% ) v ?91 flatt5$ collops ( lean beef1 season$ ) salt & pepp]1 & spr9kl$ ) *opp$ %allots4 ,set ! qu>t]$ pigeons inside ! di%1 & sep>ate !m ) a halv$ h>d-boil$ egg-yolk = ea* pigeon4 ,moi/5 half-way up ) good gravy2 cov] ) a lay] ( puff pa/e2 gild2 /reak2 make a slit 9 ! top1 & bake = ab\t "o & "o-half h\rs 9 a good1 mod]ate ov54 #aghb--,,vol ,,au ,,v5t ,,de ,,pigeonneaux ,suppress ! feet & ! p9ions2 pole ! squabs1 & only j cook !m4 ,cut ea* bird into f\r1 & mix !m ) a g>ni% 8 la ,f9ancire0 7,no4 #adgd7 comb9$ ) ! pol+-liquor4 ,p\r ! :ole into a vol-au-v5t cru/1 & di% on a napk94 #aghc--;,c,,telettes ,,de ,,pigeonneaux ,a ,,la ,,nesles ,cut !m 9 two1 & res]ve ! claw1 :i* s]ves z ! bone ( ! cutlet4 ,flatt5 !m slightly2 season1 & fry !m 9 butt] on "o side only4 ,cool !m "u slight pressure2 coat _! fri$ side1 dome-fa%ion1 ) "s godiveau ) cream1 comb9$ ) a ?ird ( its bulk ( grat9 =cemeat & *opp$ truffles4 ,set !m on a tray1 & place 9 a mod]ate ov5 to complete ! cook+1 & poa* ! =cemeat4 ,di% 9 a circle1 & sep>ate ! cutlets ) collops ( veal sweetbreads1 dipp$ 9 beat5 eggs1 roll$ 9 bread-crumbs1 & toss$ 9 butt]4 ,g>ni% _! mid/ ) mu%rooms & slic$ f[ls' liv]s1 toss$ 9 butt] & coh]$ ) a few tablespoonfuls ( ,madeira sauce4 #aghd--;,c,,telettes ,,de ,,pigeonneaux ,,en ,,papillotes ,cut ! pigeons 9 two1 z above2 /iff5 !m 9 butt]1 & enclose !m 9 papillotes z expla9$ "u 8,ctelettes de ,veau en ,papillotes0 7,no4 #abei74 #aghe--;,c,,telettes ,,de ,,pigeonneaux ,a ,,la ,s,,vign ,saut ! half-pigeons 9 butt]1 & leave !m to cool "u slight pressure4 ,g>ni% _! cut sides dome-fa%ion ) a salpicon ( :ite *ick5-meat1 mu%rooms1 & truffles1 ! :ole coh]$ by means ( a cold ,allem&e sauce4 ,dip !m 9 beat5 egg1 roll !m 9 bread-crumbs1 & cook !m g5tly 9 cl>ifi$ butt]4 ,di% !m 9 a circle2 g>ni% _! mid/ ) asp>agus-heads coh]$ ) butt]1 & s]ve a light1 ,madeira sauce sep>ately4 #aghf--,,supr,,mes ,,de ,,pigeonneaux ,a ,,la ,,diplomate ,raise ! fillets & slightly flatt5 !m2 /iff5 !m 9 butt]1 & leave !m to cool "u slight pressure4 ,?is done1 dip !m 9 a ,vill]oy sauce1 comb9$ ) *opp$ h]bs & mu%rooms1 & cool !m4 ,dip ea* fillet 9 beat5 egg2 roll !m 9 bread-crumbs1 & fry j be=e s]v+4 ,di% 9 a circle1 & 9 _! mid/ set a heap ( fri$ p>sley4 ,s5d sep>ately a g>ni% ( pigeon qu5elles1 mu%rooms1 & small1 olive-%ap$ truffles1 to :i* a half-glaze sauce flav\r$ ) pigeon ess5ce has be5 add$4 #aghg--,,supr,,mes ,,de ,,pigeonneaux ,a ,,la ,,sa9t-,,clair ,) ! meat ( ! legs prep>e a m\ssel9e =cemeat1 &1 ) ! latt]1 make "s qu5elles ! size ( small olives1 & set !m to poa*4 ,pole ! brea/s1 )\t col\ration1 on a ?ick litt] ( slic$ onions1 & keep !m und]done4 ,add a little vel\t to ! onions2 rub !m ?r\gh tammy1 & put ! qu5elles 9 ?is sauce4 ,9 ! middle ( a %all[ cr\/ade1 set a pyramid ( cpes toss$ 9 butt]4 ,raise ! fillets2 sk9 !m1 & set !m on ! cpes2 coat !m ) ! prep>$ sauce2 surr\nd ) a ?read ( meat glaze1 & place ! qu5elles all r\nd4 #aghh--,,supr,,mes ,,de ,,pigeonneaux ,a ,,la ,,m>igny ,cut (f ! legs1 &1 ) _! meat1 prep>e a =cemeat4 ,poa* ! latt] on a tray1 & /amp x out ) an oval cutt] into pieces ! size ( ! suprmes4 ,cov] ! brea/s ) slices ( bacon1 & pole !m1 tak+ c>e to only j cook !m4 ,quickly raise ! suprmes1 sk9 !m1 & set ea* ^u an oval ( =cemeat1 /ick+ !m on by means ( a little grat9 =cemeat4 ,put ! suprmes 9 ! ov5 = a mom5t1 t ?is =cemeat may poa*4 ,di% ! suprmes r\nd a pyramid consi/+ ( a smoo? pure ( peas1 & coat ) a vel\t sauce1 f9i%$ ) an ess5ce prep>$ f ! rema9s & ! pol+-liquor ( ! brea/s4 #aghi--,,supr,,mes ,,de ,,pigeonneaux ,,aux ,,truffes ,raise ! suprmes1 flatt5 !m slightly2 toss !m 9 cl>ifi$ butt]1 & set !m on a bord] ( smoo? =cemeat1 laid on a di% by means ( a pip+-bag1 & poa*$ 9 ! front ( ! ov54 ,swill ! vegetable-pan ) ,madeira2 add f\r f9e slices ( truffle = ea* suprme1 & a little pale melt$ meat glaze1 & f9i% ) a mod]ate am\nt ( butt]4 ,coat ! suprmes ) ?is sauce1 & set ! slices ( truffle ^u x4 #agij--,,m\ssel9es ,,de ,,pigeonneaux ,a ,l',,epicuri5ne ,prep>e & poa* ^! m\ssel9es l ! *ick5 ones1 b make !m a little small]4 ,di% !m 9 ! =m ( a cr[n2 set !reon a "y pigeon's fillet roa/$1 & 9 _! mid/ arrange a g>ni% ( peas ) lettuce4 ,coat ) a fumet prep>$ f ! c>casses & coh]$ ) a few tablespoonfuls ( vel\t4 ,n4,b4--,pigeons & squabs may also be prep>$ aft] ! recipes giv5 = *icks4 ,relevs & ,entres ,,game ,,v5ison ,,& ,,gr\nd ,,game ,! /ag 7,fr4 ,c]f7 & ! fall[ de] 7,fr4 ,daim7 supply ! only v5ison t is consum$ 9 ,engl&1 :]e ! roebuck 7,fr4 ,*evreuil7 is n held 9 v high e/eem4 ,true1 ! latt]'s fle% is v (t5 m$iocre 9 quality1 & saddles & legs ( roebuck (t5 h to be import$ f ! ,cont95t :5 !y are to appe> on an important m5u4 ,on ! o!r h&1 v5ison d]iv$ f ! /ag or r$ de] & ! fall[ de] prop] is g5]ally ( sup]ior quality4 ,! =m] has p]haps m flav\r1 b ! latt]1 :i* is suppli$ by animals br$ 9 h]ds on l>ge private e/ates1 has no equal z f> z delicacy & t5d]ness are conc]n$1 :ile x is cov]$ ) :ite & sc5t$ fat1 :i* is greatly appreciat$ by ,engli% connoisseurs4 ,al?\gh ^! two k9ds ( v5ison are g5]ally s]v$ z relevs1 !y belong m prop]ly to ! roa/s1 & ,i %all give _! recipes a little lat] on4 ,9 any case1 only half ( ! h9d-qu>t]s 7t is to say1 ! leg toge!r ) t "p ( ! saddle :i* rea*es f x to ! float+ ribs7 is s]v$ at high-class tables4 ,i %all n[1 !re=e1 only give ! v>i\s recipes deal+ ) roebuck1 x be+ und]/ood t ^!1 if desir$1 may be appli$ to correspond+ jo9ts ( ! /ag or de]4 #agia--,,selle ,,de ,,*evreuil ,,et ,,cuissot ,saddles & legs ( roebuck may be prep>$ aft] ! same recipes1 & all[ ( ! same g>ni%es4 ,! recipes = saddle :i* ,i give h]eaft] may !re=e be appli$ equally well to legs4 ,:i*ev] jo9t be select$1 x mu/ fir/ be cle>$ ( all t5dons & !n l>d$ ) l>d+ bacon4 ,! la/ op]ation is no m ess5tial ?an is ! m>9ad+ :i* 9 ,france has become cu/om>y ) su* pieces4 ,x might ev5 be said ) ju/ice t m>9ad+ is n only useless1 b h>mful1 m p>ticul>ly 9 ! case ( "y animals ^: meat has be5 well hung4 ,unlike _m o!r specim5s ( game1 roebuck has to be eat5 fre%2 x does n suit x to be 9 ! lea/ ta9t$4 ,i %\ld l to po9t out "h t game %ot 9 ambu% is be/1 ow+ to ! fact t animals kill$ aft] a *ase decompose v quickly1 & !reby lose a l>ge proportion ( _! flav\r4 ,! saddle ( ! roebuck g5]ally consi/s ( ! :ole ( ! latt]'s back1 f ! )]s to ! tail1 9 :i* case ! bones ( ! ribs are cut v %ort1 t ! jo9t may lie /eady at all po9ts4 ,at ! cr\p-end1 cut ! jo9t on ei!r side diagonally1 f ! po9t ( ! haun* to ! root ( ! tail4 ,sometimes1 h[ev]1 ! saddle only consi/s ( ! lumb> portion ( ! back1 &1 9 ?is case1 ! ribs are cut up to be cook$ z cutlets4 #agib--,,selle ,,de ,,*evreuil ,a ,l',,allem&e ,m>9ade ! saddle = two or ?ree days 9 raw m>9ade ,no4 #afi1 & roa/ x1 on a n>r[ bak+-tray1 ^u ! vegetables ( ! m>9ade4 ,z soon z ! jo9t is cook$1 )draw x2 swill ! tray ) a little m>9ade1 & almo/ entirely r$uce4 ,cle> ( grease2 add two-?irds p9t ( cream & "o p[d]$ junip] b]ry2 r$uce by a ?ird2 complete ) a few drops ( melt$ glaze1 & rub ?r\gh tammy4 ,s]ve ?is sauce at ! same "t z ! saddle1 :i* set on a long di%4 #agic--,,selle ,,de ,,*evreuil ,a ,,la ,,bad5-,,bad5 ,! saddle %\ld be m>9ad$ & well dri$ be=e be+ set to cook4 ,pole x on ! vegetables ( ! m>9ade4 ,:5 x is cook$1 put x on a long di%1 &1 at ei!r end ( x1 set a g>ni% ( /ew$ pe>s1 unsug>$1 b flav\r$ ) c9namon & lemon-r9d4 ,p\r "o-?ird p9t ( game /ock into ! tray 9 :i* ! jo9t 0 cook$2 cook = t5 m9utes2 /ra92 cle> ( grease1 & ?ick5 ) arr[root4 ,s]ve ?is ?ick5$ /ock sep>ately1 & s5d "s r$-currant jelly to ! table at ! same "t4 #agid--,,selle ,,de ,,*evreuil ,,aux ,,c]ises ,keep ! saddle = twelve h\rs 9 m>9ade 7,no4 #afi7 made f v]juice in/ead ( v9eg>4 ,roa/ x on ! spit1 ba/+ x ) ! m>9ade1 & keep x slightly und]done4 ,at ! same "t1 s]ve a *]ry sauce consi/+ ( equal quantities ( poivrade sauce & r$-currant jelly1 to ea* p9t ( :i* add ?ree oz4 ( semi-c&i$ *]ries1 set to soak 9 hot wat] ?irty m9utes be=eh&4 ,n4,b4--,?is saddle ne$ n be m>9ad$ if x be desir$ pla94 #agie--,,selle ,,de ,,*evreuil ,a ,,la ,,cumb]l& ,roa/ x l a haun* ( v5ison1 )\t m>9ad+ x4 ,s5d x to ! table ) a timbale ( ,fr5* beans1 coh]$ ) butt]1 & s]ve a ,cumb]l& sauce 7,no4 #acd7 sep>ately4 #agif--,,selle ,,de ,,*evreuil ,a ,,la ,,cr,,ole ,m>9ade x = a few h\rs only1 & roa/ x on ! spit1 ba/+ x ! :ile ) ! m>9ade4 ,set x on a long di%1 & surr\nd x ) bananas toss$ 9 butt]4 ,at ! same "t s]ve a ,rob]ts sauce1 comb9$ ) a ?ird ( its bulk ( ,poivrade sauce1 & "o oz4 ( fre% butt] p] p9t4 #agig--,,selle ,,de ,,*evreuil ,a ,,la ,,beaujeu ,l>d & roa/ x4 ,set x on a long di%1 & surr\nd x ) arti*oke-bottoms1 g>ni%$ ) l5til pure1 & alt]nat$ ) *e/nuts cook$ 9 a small quantity ( consomm & glaz$4 ,s]ve a v5ison sauce sep>ately4 #agih--,,selle ,,de ,,*evreuil ,,au ,,g5i,,vre ,l>d ! saddle1 & roa/ x4 ,swill ! bak+-tray ) a small glassful ( burn$ g92 add "o p[d]$ junip] b]ry & "o-six? p9t ( d\ble cream4 ,r$uce ! cream to half2 complete ) a few tablespoonfuls ( poivrade sauce & a few drops ( lemon juice4 ,s]ve ?is sauce ) ! saddle1 & s5d sep>ately "s hot /ew$ apples1 v slightly sug>$4 #agii--,,selle ,,de ,,*evreuil ,,avec ,,sauces ,,div]ses ,saddle ( roebuck may also be s]v$ ) ! foll[+ sauces3--,poivrade1 ,v5ison1 ,gr&-,v5eur1 ,moscovite1 ,rob]ts1 c4 ,! select$ accompanim5t det]m9es ! title ( ! di%4 #ahjj--,,noisettes ,,et ,c,,telettes ,,de ,,*evreuil ,! same recipes may be appli$ to bo?4 ,trim !m aft] ! mann] ( lamb noisettes or cutlets4 ,!y may be mod]ately m>9ad$1 b !y may also be us$ fre%4 ,9 ! latt] case1 fry !m 9 butt] ov] a some:at fi]ce fire1 l ! lamb noisettes4 ,if !y h be5 m>9ad$1 x is bett] to toss !m v quickly 9 v hot oil1 & !n to dry !m be=e di%+ !m4 ,x is 9 ! di%+ only t ! noisettes & ! cutlets diff]2 =1 :]eas ! latt] are always di%$ 9 a cr[n1 "o ov]lapp+ ! o!r1 or ea* sep>at$ f ! re/ by crotons ( bread-crumb fri$ 9 butt]1 ! noisettes are always di%$ 9 a circle on small1 oval crotons fri$ 9 butt]1 or on t>tlet cru/s conta9+ "s k9d ( g>ni%4 #ahja--;,c,,telettes ,,de ,,*evreuil ,,conti ,saut ! cutlets 9 v hot oil2 dry !m2 di% !m 9 a cr[n1 & sep>ate !m by simil>ly-%ap$ collops ( salt$ tongue4 ,swill ! saucepan ) a little :ite w9e2 add ?is liquor to a ,poivrade sauce1 & coat ! cutlets ) x4 ,s]ve a light1 butt]$ pure ( l5tils at ! same "t4 #ahjb--;,c,,telettes ,,de ,,*evreuil ,,diane ,spread an ev5 lay]1 "o-?ird in* ?ick1 ( m\ssel9e game =cemeat on a tray4 ,poa* ?is =cemeat 9 a /eam] or 9 a v mod]ate ov51 & cut x into triangles equal 9 size to ! cutlets4 ,toss ! latt] z already expla9$2 di% !m 9 a cr[n1 & sep>ate !m by crotons ( =cemeat already prep>$4 ,coat ! :ole ) poivrade sauce1 ?9n$ by means ( a little beat5 cream1 & g>ni%$ ) cresc5ts ( truffle & h>d-boil$ :ite ( egg1 & s]ve a pure ( *e/nuts at ! same "t4 #ahjc--,,noisettes ,,de ,,*evreuil ,,au ,,g5i,,vre ,cook ! noisettes 9 smok+ oil4 ,dry !m1 di% !m1 & coat !m ) ! same sauce z t giv5 "u 8,selle au ,g5ivre0 7,no4 #agih74 ,s]ve "s /ew$ apples at ! same "t4 #ahjd--,,noisettes ,,de ,,*evreuil ,,roman(f ,cook ! noisettes2 set !m on /uff$ sections ( cucumb]1 prep>$ aft] ,no4 #babd;a1 & place a slice ( truffle on ea* noisette4 ,coat ) a ,poivrade sauce ) cream1 & s]ve a mu%room pure sep>ately4 #ahje--,,noisettes ,,de ,,*evreuil ,,val5cia ,cook ! noisettes1 & di% !m 9 a circle1 ea* on a r\nd croton ( brio*e fri$ 9 butt]1 & coat lightly ) big>rade sauce4 ,s]ve a sauceboat ( big>rade sauce & an orange salad at ! same "t4 #ahjf--,,noisettes ,,de ,,*evreuil ,,vill5euve ,c>efully cle> ! meat ( ! roebuck ( all t5dons1 & *op x up ) a knife1 comb9+ ) x ! :ile ! ?ird ( its weight ( fre% butt]1 z mu* bread-crumb1 soak$ 9 milk1 & press$1 & "o-?ird p9t ( fre% cream p] lb4 ( meat4 ,season1 divide into portions weigh+ two oz41 m\ld to a nice r\nd %ape1 wrap 9 pig's caul1 cook quickly at ! la/ mom5t1 & di% 9 ! =m ( a cr[n4 ,coat ) ,*asseur sauce1 & s5d a timbale ( cel]y pure sep>ately4 #ahjg--,,noisettes ,,de ,,*evreuil ,,walkyrie ,saut ! noisettes 9 ! usual way1 & di% !m 9 ! =m ( a cr[n1 ea* on a small quoit ( 8,pommes ,b]ny0 7,no4 #bahd74 ,on ea* noisette lay a f9e1 grill$ mu%room1 g>ni%$ ) a rosette ( ,s\bise pure1 made by means ( a pip+-bag fitt$ ) a groov$ pipe4 ,p\r a little v5ison sauce ov] ! di%1 & s5d a sauceboat ( x sep>ately4 ,n4,b4--,roebuck noisettes & cutlets are /ill s]v$ ) pures ( *e/nuts or cel]y1 ) truffles1 cpes1 mu%rooms1 c4 ,! sauces be/ suit$ to !m are ,poivrade sauce & its d]ivatives1 su* z ,v5ison sauce1 ,gr&-,v5eur sauce1 ,roma9e sauce1 c41 also ,rob]ts sauce ,esc(fi]4 #ahjh--;,,civet ,,de ,,*evreuil ,= 8,civet de ,*evreuil0 ! %\ld]s1 ! neck1 & ! brea/ are us$1 & ^! pieces are cut up & set to m>9ade six h\rs be=eh& ) ! aromatics & ! same r$ w9e z t ) :i* ! civet w be moi/5$4 ,:5 ab\t to prep>e ! civet1 dra9 & dry ^! pieces1 & proce$ exactly z = 8,civet de ,livre0 7,no4 #ahba71 except = ! ?ick5+ by means ( blood1 :i* ! difficulty ( obta9+ ! blood ( ! roebuck p]=ce precludes4 ,?is civet1 :i* %\ld be class$ among di%es = ! home1 is usually s]v$ 9 ! =m ( a /ew2 =1 inasmu* z ! f9al ?ick5+ ) blood is lack+1 x c only be an imitation ( ! civet4 ,:51 !re=e1 h>e's blood is available1 x %\ld always be us$ 9 f9i%+ ?is di% exactly aft] ! mann] ( ,no4 #ahba--t is to say1 ! prep>ation %\ld be giv5 ! *>act]i/ic /amp ( civet by means ( a f9al ?ick5+ ) blood4 #ahji--;,,bo> ,,& ,,"y ,,bo> 7,,sangli] ,,et ,,m>cass97 ,:5 ! wild bo> is ov] two ye>s ( age1 x is no m fit to be s]v$ z food4 ,betwe5 "o & two ye>s x %\ld be us$ ) caution1 & ! v>i\s roebuck recipes may !n be appli$ to x4 ,b only ! "y bo> less ?an twelve mon?s old %\ld be prep>$ 9 dec5t kit*5s4 ,! hams ( a "y bo>1 salt$ & smok$1 supply a v passable relev1 :i* all[s ( v>y+ ! ord9>y m5u4 ,!y are treat$ exactly l pork hams4 ,! saddle & ! cu%ions may be prep>$ aft] ! recipes giv5 = saddle ( roebuck1 & ! same holds good ) ! cutlets & ! noisettes4 ,f9ally1 ! saddle may be s]v$ cold1 9 a daube1 :5 x is prep>$ aft] ,no4 #aagc4 ,z ! v>i\s p>ts ( ! "y bo> are cov]$ ) fat1 x is und]/ood t !y are n l>d$1 nor d !y ne$ x4 #ahaj--;,,h>e ,,& ,,lev]et 7,,li,,vre ,,et ,,levraut7 ,z a result ( "o ( ^? freaks ( ta/e1 ( :i* ,i h already po9t$ out "s few examples1 h>e is n ne>ly s highly e/eem$ z x des]ves 9 ,engl&2 & ! fact seems all ! m /range :5 "o rememb]s t 9 _m ( h] c\nties excell5t specim5s ( ! species are to be f\nd4 ,:atev] be ! purpose = :i* x is requir$1 always select a "y h>e1 five or six lbs4 9 weight4 ,! age may be asc]ta9$ z foll[s3--,grasp "o e> close to its extremity ) bo? h&s1 & pull 9 opposite directions2 if ! e> te>1 ! bea/ is "y2 if x resi/ ! /ra91 ! h>e is old1 & %\ld be set aside = s\ps & ! prep>ation ( fumets & =cemeats4 #ahaa--,,li,,vre ,,f>ci ,a ,,la ,,p]ig\rd9e ,take c>e to collect all ! blood :5 empty+ ! h>e2 break ! bones ( ! legs1 t !y may be easily truss$2 cle> ! legs & ! fillets ( all t5dons1 & l>d !m4 ,*op up ! liv]1 ! lungs1 ! he>t1 & f\r f[ls' liv]s1 toge!r ) five oz4 ( fat bacon4 ,add to ?is m9cemeat five oz4 ( soak$ & press$ bread-crumbs1 ! blood1 two oz4 ( *opp$ onion1 cook$ 9 butt] & cold2 a p9* ( *opp$ p>sley1 a piece ( cru%$ g>lic ! size ( a pea1 & ?ree oz4 ( raw truffle p>+s4 ,mix ! :ole up well2 fill ! h>e ) ?is /uff+2 sew up ! sk9 ( ! belly2 truss ! animal1 & braise x 9 :ite w9e = ab\t two & "o-half h\rs1 ba/+ x (t5 ! :ile4 ,glaze at ! la/ mom5t4 ,s]ve ! h>e on a long di%4 ,add two-?irds p9t ( half-glaze game sauce to ! brais+-liquor2 r$uce2 cle> ( grease2 /ra91 & add ?ree oz4 ( *opp$ truffles to ?is sauce4 ,p\r a little sauce ov] ! di% on :i* ! h>e has be5 set1 & s]ve :at rema9s ( ! sauce sep>ately4 #ahab--,r,,ble ,,de ,,li,,vre ,! ,fr5* t]m 8rble0 means ! :ole ( ! back ( ! h>e1 f ! root ( ! neck to ! tail1 ) ! ribs cut v %ort4 ,(t51 h[ev]1 t piece :i* corresponds ) ! saddle 9 but*]s' meat alone is tak51 i4e41 ! piece rea*+ f ! cr\p to ! float+ ribs4 ,:atev] be ! p>ticul> cut1 ! piece %\ld be well cle>$ ( all t5dons1 & f9ely l>d$ be=e be+ set to m>9ade2 & ?is la/ op]ation may ev5 be disp5s$ ) :5 ! 8rble0 is d]iv$ f a "y h>e4 ,m>9ad+ w\ld only become necess>y if ! piece _h to be kept "s consid]able "t4 #ahac--,r,,ble ,,de ,,li,,vre ,a ,l',,allem&e ,set ! rble well dri$ on ! vegetables ( ! m>9ade1 :i* %\ld be laid on ! bottom ( a long1 n>r[ di%4 ,:5 x is ne>ly cook$1 remove ! vegetables1 p\r "o-qu>t] p9t ( cream into ! di%1 & complete ! cook+ ( ! rble1 ba/+ x ! :ile ) t cream4 ,f9i% at ! la/ m9ute ) a few drops ( lemon juice4 ,di% ! rble1 & surr\nd x ) ! cream /ock1 /ra9$ ?r\gh a f9e /ra9]4 #ahad--,r,,ble ,,de ,,li,,vre ,,au ,,g5i,,vre ,roa/ x1 z above1 on ! vegetables ( ! m>9ade4 ,swill ! di% ) a small glassful ( g9 & two or ?ree tablespoonfuls ( m>9ade1 & r$uce to half4 ,add "o-six? p9t ( cream1 two tablespoonfuls ( poivrade sauce1 & f\r p[d]$ junip] b]ries4 ,/ra9 & s]ve ?is sauce sep>ately at ! same "t z ! rble4 #ahae--;,,cuisses ,,de ,,li,,vre ,use ! legs ( "y h>es only2 ^? ( old animals may be us$ = ! 8civet0 & =cemeat alone4 ,aft] hav+ cle>$ !m ( t5dons & l>d$ !m ) v ?9 /rips ( bacon1 treat !m l ! rble4 #ahaf--;,,filets ,,de ,,levraut ,a ,,la ,,dampi]re ,take five lev]ets' fillets2 contise !m ) slices ( truffle1 aft] ! mann] direct$ = 8,suprmes de ,volaille la ,*evalire0 7,no4 #adeh72 %ape !m l cresc5ts1 & set !m on a butt]$ di%4 ,l>d ! m9ion fillets ) a rosette consi/+ ( /rips ( salt$ tongue1 & set !m also on a butt]$ di%4 ,) :at rema9s ( ! meat ( ! lev]ets1 prep>e a m\ssel9e =cemeat1 & add !reto "s truffle ess5ce & "s *opp$ truffles4 ,di% ?is =cemeat1 %ap+ x l a truncat$ cone two & "o-half in*es high1 ! radius ( :i* %\ld be ! l5g? ( a lev]et's fillet4 ,set ?is =cemeat to poa* 9 ! front ( ! ov54 ,spr9kle ! fillets & ! m9ion fillets ) a little br&y & melt$ butt]2 cov] !m1 & poa* !m likewise 9 ! front ( ! ov54 ,?is done1 arrange !m radially on ! cone ( =cemeat1 alt]nat+ ! fillets & ! m9ion fillets4 ,place a f9e1 glaz$ truffle 9 ! middle ( ! rosette1 & surr\nd ! base ) mu%rooms1 sep>at$ by *e/nuts cook$ 9 consomm & glaz$1 & small onions cook$ 9 butt]4 ,s]ve a poivrade sauce at ! same "t1 comb9$ ) ! fillets' cook+-liquor4 #ahag--;,,filets ,,de ,,levraut ,a ,,la ,,mornay 7,recipe ( ! ,frres ,prov5aux7 ,trim two lev]ets' fillets1 & cut !m into collops1 "o in* 9 diamet] & "o-?ird in* ?ick4 ,prep>e 7#a7 ! same numb] ( bread-crumb crotons z !re are collops1 & make !m ( ! same size z ! latt]1 ?\gh half z ?ick2 7#b7 ! same numb] ( ?ick slices ( truffle1 cook$ at ! la/ m9ute 9 a little ,madeira4 ,toss ! collops ( fillet quickly 9 cl>ifi$ butt]2 col\r ! crotons 9 butt] at ! same "t1 & mix ! latt] ) ! collops & ! truffles 9 a saucepan4 ,swill ! sautpan ) ! ,madeira 9 :i* ! truffles h cook$2 add a little succul5t pale glaze2 r$uce suffici5tly2 /ra9 ! sauce ?r\gh a sieve2 f9i% x lib]ally ) butt]2 add x to ! sautd collops1 & s]ve ! latt] 9 a v hot timbale4 ,n4,b4--,?is recipe 0 giv5 by ! ,comte de ,mornay himself to ! proprietors ( ! fam\s ,p>isian re/aurant1 & = a long :ile ! di% 0 "o ( ! specialities ( a h\se no long] extant4 #ahah--;,,filets ,,de ,,levraut ,a ,,la ,,v5dome ,aft] hav+ contis$ ! lev]et's fillets1 roll !m r\nd a butt]$ t9 m\ld1 & fa/5 !m ) a /r+1 t !y may =m r+s4 ,set to poa*4 ,mean:ile1 spread on a butt]$ tray a lay] "o-half in* ?ick ( game =cemeat2 poa* ! latt]2 /amp x out by means ( an ev5 cutt] into r\ndels ( ! same size z ! r+s1 & set "o ( ^! on ea* ( ! =cemeat r\ndels1 fix+ x by means ( a little raw =cemeat4 ,cut ! m9ion fillets into collops1 & quickly toss !m 9 butt] ) an equal quantity ( mu%rooms & five oz4 ( raw1 slic$ truffles4 ,swill ! saucepan ) a little br&y & ! poa*+-liquor ( ! fillet-r+s2 add a little poivrade sauce2 f9i% ?is sauce ) butt]1 & plunge !re9 ! collops ( fillet1 ! mu%rooms1 & ! truffles4 ,set ! r+s 9 a circle on a di%1 & fill !m ) ?is g>ni%4 ,s]ve sep>ately a sauceboat ( poivrade sauce & a timbale ( *e/nut pure4 #ahai--,,m\sses ,,et ,,m\ssel9es ,,de ,,li,,vre ,proce$ exactly z = all o!r m\sses & m\ssel9es1 except1 ( c\rse1 9 reg>d to ! basic +r$i5t1 :i* 9 ?is case is ! meat ( a h>e4 #ahbj--,,s\ffl ,,de ,,li,,vre ,) "o lb4 ( ! meat ( a h>e1 prep>e a light m\ssel9e =cemeat2 add !reto ! :ites ( two eggs1 :isk$ to a /iff fro?2 poa* ! m\ssel9e 9 a s\ffl saucepan4 ,cut ! h>e's m9ion fillets into collops1 & toss !m 9 butt] at ! la/ mom5t4 ,cook ! s\ffl 9 a mod]ate ov52 coat ! top lightly ) half-glaze sauce flav\r$ ) h>e fumet1 & surr\nd x ) ! m9ion-fillet collops1 alt]nat$ ) slices ( truffles4 ,! m9ion-fillet collops & ! slices ( truffles may be add$ to ! sauce1 & ?is g>ni% is s]v$ sep>ately 9 ano!r timbale4 #ahba--;,,civet ,,de ,,li,,vre ,sk9 & clean ! h>e1 tak+ c>e to collect all ! blood 9 s do+4 ,put ! liv] aside1 aft] hav+ c>efully fre$ x f ! gall-bladd]1 z also f ^? portions t\*+ ! latt]4 ,cut up ! h>e1 & put ! pieces 9 a bas9 ) a few tablespoonfuls ( br&y & an equal quantity ( olive oil1 salt1 pepp]1 & an onion cut into ?9 r\ndels4 ,cov] & leave to m>9ade = a few h\rs 9 ! v r$ w9e us$ = ! moi/5+4 ,fry "o-half lb4 ( lean bacon1 cut into l>ge dice1 9 butt]1 & dra9 x z soon z x is br[n4 ,9 ! same butt] br[n two fair-siz$1 qu>t]$ onions2 add two tablespoonfuls ( fl\r1 & cook ?is r\x g5tly until x acquires a gold5 t+e4 ,put ! pieces ( h>e into ?is r\x1 aft] hav+ well dri$ !m1 & /iff5 !m4 ,moi/5 ) ! w9e us$ = ! m>9ade4 ,add a l>ge faggot1 9 :i* place a g>lic clove2 cov]1 & leave to cook g5tly on ! side ( ! /ove4 ,a few m9utes be=e s]v+1 ?ick5 ! civet ) ! res]v$ blood1 :i* %\ld be gradually heat$1 & mix !re) a few tablespoonfuls ( sauce4 ,!n transf] ! pieces ( h>e1 "o by "o1 to ano!r saucepan ) ! fri$ pieces ( bacon1 tw5ty small1 glaz$ onions1 & tw5ty cook$ mu%rooms4 ,/ra9 ! sauce ov] ! :ole ?r\gh a /ra9]4 ,di% 9 a w>m timbale1 & surr\nd ) he>t-%ap$ crotons fri$ 9 butt] at ! la/ mom5t4 ,cold ,prep>ations ( ,h>e #ahbb--,,li,,vre ,,en ,,daube ,take a fre% h>e1 & bone x f ! back )\t empty+ x1 t ! sk9 ( ! belly may be unt\*$4 ,deta* ! %\ld]s & ! legs2 d n t\* ! head2 season ) salt & pepp]2 spr9kle ) a few drops ( br&y1 & leave to m>9ade4 ,) ! h>e's liv]1 "s fat bacon1 & "s truffle p>+s1 prep>e a grat9 =cemeat4 ,prep>e ano!r =cemeat ) ! meat ( ! %\ld]s & ! legs1 an equal weight ( fat bacon1 "o egg1 a p9* ( wild ?yme1 salt1 pepp]1 spices1 & ! br&y ( ! m>9ade4 ,rub ?is =cemeat ?r\gh a sieve1 & add to x ! grat9 =cemeat1 "o-half lb4 ( fat bacon1 & five oz4 ( truffles cut into dice4 ,fill ! bon$ h>e ) ?is prep>ation2 sew x up1 & tie ! head to ! back 9 su* wise z to give ! piece ! appe>ance ( ! animal at re/4 ,wrap x 9 slices ( bacon1 & set x 9 a t]r9e l9$ ) ! latt]2 spr9kle ) a glassful ( br&y1 & place 9 ! ov5 = ?irty m9utes ) lid (f4 ,!n p\r into ! t]r9e a fumet prep>$ ) r$ w9e f ! h>e's bones2 cov]1 & !n cook 9 ! ov5 g5tly = ?ree h\rs4 ,leave to half-cool2 dra9 away ! cook+-liquor1 & c>efully remove ! slices ( bacon4 ,/ra9 ! cook+-liquor ?r\gh musl92 return x to ! t]r9e1 & fill up ! latt] ) sav\ry jelly4 ,keep 9 ! cool = two h\rs be=e s]v+4 #ahbc--,,pa9 ,,de ,,li,,vre ,?is 8,pa90 is prep>$ accord+ to ,no4 #afhi1 & x may be s]v$ 9 8,belle-vue10 aft] ! mann] describ$ = cold pieces prep>$ 9 ?is way4 #ahbd--,p,t ,,de ,,li,,vre ,cle> ! fillets1 ! m9ion fillets1 & ! legs ( all t5dons2 mod]ately l>d !m2 season !m2 set !m 9 a di% ) an equal quantity ( truffles & fat bacon /rips2 spr9kle ) "s br&y1 & leave to m>9ade = "o h\r4 ,) :at rema9s ( ! meat1 "s fillets ( veal & pork1 9 ! proportion ( six oz4 p] lb4 ( h>e2 fre%1 fat bacon 9 ! proportion ( "o & "o-half lbs4 p] lb4 ( h>e2 & spic$ salt1 prep>e a =cemeat1 & f9i% x ) "o egg & ?ree tablespoonfuls ( br&y p] lb4 ( =cemeat4 ,rub ?r\gh tammy1 & add a portion ( ! h>e's blood4 ,l9e a r\nd or oval butt]$ m\ld ) rais$-pie pa/e1 & completely cov] ! pa/e ) slices ( bacon4 ,!n coat inside ) =cemeat1 & fill up ! m\ld ) alt]nate lay]s ( =cemeat1 h>es' fillets1 truffle1 & fat bacon /rips4 ,f9i% ) a lay] ( =cemeat2 cov] ) a slice ( bacon2 spr9kle a p9* ( p[d]$ ?yme & bay ov] ! latt]2 close ! pie ) a lay] ( pa/e1 :i* %\ld be seal$ d[n r\nd ! moi/5$ edges2 p9* ! cre/ inside & out1 & f9i% (f ! pie by means ( imitation leaves made f pa/e4 ,gild2 bake 9 a mod]ate ov51 &1 :5 ! pie is almo/ cold1 p\r "s jelly flav\r$ ) h>e fumet into x4 #ahbe--,,t]r9e ,,de ,,li,,vre ,a 8,t]r9e0 or ,patty is only a pie )\t a cru/1 & x all[s ( ! same =cemeat & ( ! same g>ni% ( bacon /rips z ! latt]4 ,! t]r9e %\ld fir/ be l9$ ) slices ( bacon1 :]eupon x is g>ni%$ l ! pie ) alt]nate lay]s ( =cemeat1 bacon /rips1 h>es' fillets1 & truffles4 ,cov] ) a slice ( bacon2 spr9kle ! c5tre ( ! latt] ) a little p[d]$ ?yme & bay1 & a little spice4 ,put ! lid on ! t]r9e1 place x 9 a saucepan conta9+ a little wat]1 & set x to cook 9 ! ov54 ,! "t all[$ = cook+ is naturally subject to ! size ( ! t]r9e4 ,x is kn[n to be q cook$ :5 ! grease :i* rises to ! surface is q cle>4 ,z long z ?is grease is turbid1 raw juices are /ill issu+ f ! =cemeat & ! g>ni% inside4 ,ano!r me?od ( tell+ is by ! ins]tion ( a ne$le4 ,if ! latt] )draws ev5ly heat$ ?r\gh\t its l5g?1 ! t]r9e is cook$4 ,if ! patty is to be s]v$ imm$iately1 add "s aspic to x :5 x is j tepid1 & set x to cool "u slight pressure4 ,:5 q cold1 cle> x ( grease2 trim its surface1 & cut x up 9 ! ut5sil4 ,if x is to be s]v$ :ole & pres5t$1 set x to cool "u great] pressure2 turn x out1 & trim x all r\nd4 ,?is done1 cause a lay] ( jelly to set on ! bottom ( ! t]r9e2 return ! trimm$ patty to ! latt]1 & surr\nd x ) melt$ aspic jelly4 ,:5 ab\t to s]ve1 turn x out aft] ! mann] ( an aspic2 set x on a long di%1 & bord] ! latt] ) jelly crotons4 ,if x h to be kept "s "t1 proce$ z above1 b use l>d in/ead ( aspic1 & keep x well cov]$ & 9 ! cool4 #ahbf--,,"y ,,wild ,,rabbit 7,,lap]eaux7 ,use ! wild r ?an ! tame "y rabbit1 & te/ its age aft] ! mann] describ$ 9 reg>d to ! h>e1 & also by means ( a little l5til-%ap$ bone1 :i* is to be f\nd 9 ! region ( ! patella4 ,z ! wild rabbit ages1 ?is bone %r9ks & f9ally comb9es ) ! o!r bones ( ! articulation4 ,:5 ! wild rabbit is old1 x is t\gh1 & c only be us$ = /ock or =cemeats4 ,all ! recipes giv5 = 8,p\let ,saut10 & ^? giv5 = h>e1 may be appli$ to wild rabbit2 ! read] is1 !re=e1 begg$ to ref] to ^!4 #ahbg--;,,fea!r$ ,,game ,fea!r$ game comprises all escul5t birds t live 9 fre$om4 ,! numb] ( species involv$1 !re=e1 is consid]able1 b f ! cul9>y /&po9t !y may be gr\p$ into t5 pr9cipal classes1 :i* are3-- #a4 ,! v>i\s pheasants1 grey & r$ p>tridges1 ! ,tetras ,cali=nias4 #b4 ,! hazel-h51 gr\se1 prairie f[ls1 ganga1 s&-gr\se4 #c4 ,! v>i\s wild ducks & teals4 #d4 ,! woodcocks & snipes4 #e4 ,! v>i\s plov]s1 lapw+s1 s&pip]s1 wat]-rails1 wat]-h5s4 #f4 ,! quails1 l&-rails1 ,virg9ia quails4 #g4 ,! v>i\s ?ru%es1 ,corsican blackbirds4 #h4 ,! v>i\s l>ks4 #i4 ,! w>bl]s4 #aj4 ,! ortolans4 ,! birds ( ,classes #a & #d are bett] high--t is to say1 !y %\ld be hung = a few days1 be=e be+ pluck$1 9 a mod]ate draught1 t !y may beg9 to decompose1 & t ! p>ticul> flav\r ( _! fle% may be acc5tuat$1 a process :i* increases _! cul9>y value4 ,:atev] op9ion may be held 9 reg>d to ! gam9ess ( ^! birds1 "o ?+ is q c]ta9--namely1 t ! meat ( a fre% pheasant & t ( a high "o are two totally diff]5t ?+s4 ,:5 fre%1 ! meat is flav\rless1 :]eas :5 x is reasonably high x is t5d]1 full ( ta/e1 & ( an incomp>able flav\r4 ,=m]ly1 x 0 ! cu/om to l>d ! birds ( ,class #a1 especially :5 !y 7 to be roa/$4 ,b ?is practice %\ld be resolutely disc>d$1 =1 if ! bird be "y1 x c only impair ! latt]'s flav\r1 &1 if x be old1 x _c possibly re/ore ^? qualities to x :i* x has already lo/4 ,besides1 an old bird %\ld nev] be s]v$2 x ought only to be us$ 9 ! prep>ation ( game /ock or =cemeats4 ,! birds belong+ to ! rema9+ classes are prep>$ fre%2 or1 if x be ?\ght necess>y to let !m hang = a few days1 at lea/ !y %\ld n be all[$ to get high1 m p>ticul>ly ! aquatic ones1 because gam9ess is1 if any?+1 delet]i\s to ! flav\r ( _! fle%4 #ahbh--,,pheasant 7,,faisan7 ,:5 ?is bird is "y1 its legs are grey & ! v5tral end ( ! /]num is t5d] & flexible4 ,b ) pheasants1 z ) p>tridges1 an infallible sign ( y\? may be discov]$ at ! extremity ( ! la/ l>ge fea!r 9 ! w+4 ,if ?is fea!r be po9t$1 ! bird is "y2 if x be r\nd1 ! rev]se is ! case4 #ahbi--;,,faisan ,a ,,la ,,mode ,d',,alcant>a ,?is recipe comes f ! fam\s ,alcant>a conv5t4 ,hi/ory tells u t at ! beg9n+ ( ! ,portuguese campaign 9 #ahjg ! conv5t's libr>y 0 pillag$ by ,junot's soldi]s1 & its preci\s manuscripts 7 us$ 9 ! mak+ ( c>tridges4 ,n[ x happ5$ t an (fic] ( ! commiss>iat :o 0 witness+ ! ev5t f\nd1 among a collection ( recipes select$ by ! monks1 ! p>ticul> "o n[ "u our notice1 :i* 0 appli$ only to p>tridges4 ,x /ruck him z int]e/+1 & aft] try+ x :5 he return$ to ,france 9 ! foll[+ ye>1 he surr5d]$ x to ! ,du*ess ( ,abrants1 :o not$ x 9 h] memoirs4 ,x repres5ts1 p]haps1 ! only good ?+ ! ,fr5* d]iv$ f t un=tunate campaign1 & x w\ld t5d to prove t foie gras & truffles1 :i* _h be5 kn[n = s long 9 ,langu$oc & ,gascony1 7 also kn[n 9 ,e/remadura1 :]e1 ev5 at ! pres5t day1 tol]ably good truffles are to be f\nd4 ,! proc$ure is z foll[s3-- ,empty ! pheasant f ! front2 bone its brea/1 & /uff x ) f9e ducks' foies gras1 mix$ ) qu>t]$ truffles1 cook$ 9 port w9e4 ,m>9ade ! pheasant = ?ree days 9 port w9e1 tak+ c>e t x be well cov]$ !re)4 ,?is done1 cook x 8en cass]ole0 7! orig9al recipe says on ! spit1 b ! saucepan is m suitable74 ,r$uce ! port w9e ( ! m>9ade2 add to x a doz5 m$ium-siz$ truffles2 set ! pheasant on ^! truffles1 & heat = a fur!r t5 m9utes4 ,n4,b4--,?is la/ "p ( ! recipe may be advantage\sly replac$ by ! 8 la ,s\v>(f0 treatm5t--t is to say1 hav+ plac$ ! pheasant & ! truffles 9 a t]r9e1 spr9kle !m ) ! r$uc$ port comb9$ ) slightly butt]$ game glaze2 !n h]metically seal d[n ! lid ( ! t]r9e1 & complete ! cook+ 9 ! ov54 #ahcj--;,,faisan ,a ,l',,ang\moise ,/uff ! pheasant ) a prep>ation consi/+ ( two-?irds lb4 ( v fre% pork fat1 rubb$ ?r\gh a sieve2 f\r oz4 ( raw1 peel$1 & qu>t]$ truffles1 & f\r oz4 ( f9e *e/nuts1 cook$ 9 consomm4 ,?is prep>ation1 :i* %\ld be season$ z = ! ord9>y truffl+ 7,no4 #aief71 ought to be q cold :5 ins]t$ into ! pheasant4 ,wrap ! bird 9 slices ( bacon2 roa/ x g5tly = ?ree-qu>t]s ( an h\r1 & take c>e to remove ! slices ( bacon sev5 or eight m9utes be=e ! cook+ is complet$1 t ! outside ( ! piece may be col\r$4 ,set on a long di%1 & s]ve a ,prigueux sauce at ! same "t4 #ahca--;,,faisan ,a ,,la ,,boh,,mi5ne ,season a small foie gras ) salt & paprika2 /ud x ) raw qu>t]$ truffles1 & poa* x 9 ,madeira = tw5ty m9utes4 ,:5 x is cold1 ins]t x into ! pheasant1 :i* %\ld be high4 ,truss ! bird1 & cook x 9 butt] 9 a saucepan or a cocotte = =ty-five m9utes4 ,:5 ab\t to s]ve1 remove "s ( ! butt] us$ 9 cook+2 spr9kle ! pheasant ) a glassful ( burnt br&y1 & add a few tablespoonfuls ( r$uc$ game gravy to ! cook+-liquor4 ,s]ve ! pheasant 9 its cook+ ut5sil4 #ahcb--;,,faisan ,,en ,,cass]ole ,truss ! pheasant z = an entre1 & pole x 9 butt] only4 ,?is done1 swill ! saucepan ) a few drops ( br&y & a tablespoonful ( game gravy4 ,cov] ! ut5sil1 & s]ve ! di% burn+ hot4 #ahcc--;,,faisan ,,en ,,cocotte ,proce$ exactly z = pheasant 8en cass]ole10 &1 :5 ! cook+ is two-?irds done1 surr\nd x ) a g>ni% ( small onions cook$ 9 butt]2 small1 cook$ mu%room-heads & olive-%ap$ truffles1 ! latt] tak+ ! place ( ! potatoes1 :i* are "o ( ! g>ni%+ +r$i5ts ( f[ls 8en cocotte40 #ahcd--;,,faisan ,,en ,,*>treuse ,p>boil a f9e1 r\nd-head$1 qu>t]$ cabbage1 & braise x z direct$ "u ,no4 #bajj1 add+ !reto an old1 ov5-br[n$ pheasant4 ,! *>treuse may be made ) ! pheasant kept :ole or cut into pieces1 b 9 any case1 roa/$ or pol$1 x %\ld be v t5d] & only j cook$4 ,! old pheasant put 9 ) ! cabbage only s]ves 9 imp>t+ its flav\r to ! latt]1 b x mu/ n & _c be us$ = ! *>treuse4 ,if ! *>treuse be made ) a cut-up pheasant1 proce$ z 9 ! case ( ,no4 #aggh4 ,if :ole1 l9e an oval m\ld *>treuse-fa%ion2 coat ! inside ) a portion ( ! brais$ cabbage1 :i* %\ld be slightly press$2 set ! pheasant1 brea/ und]mo/1 9 ! m\ld2 cov] x ) :at rema9s ( ! cabbage1 & !n turn x out on a di%4 ,s5d a sauceboat ( excell5t half-glaze1 flav\r$ ) pheasant fumet1 sep>ately4 #ahce--;,,faisan ,a ,,la ,,*\cro,,te ,prep>e ! sau]kraut aft] ,no4 #bjig1 & be> 9 m9d t :5 x is specially prep>$ to accompany a pheasant1 x is consid]ably improv$ by be+ brais$ ) foie-gras fat4 ,pole a v t5d] pheasant1 & only j cook x4 ,lay ! well-dra9$ sau]kraut on a long di%2 set ! pheasant ^u x1 & surr\nd x ) a bord] consi/+ ( rectangles ( bacon1 cook$ 9 ! sau]kraut4 ,s]ve sep>ately ! pol+-liquor comb9$ ) a little game fumet1 /ra9$1 & kept some:at greasy4 #ahcf--;,,faisan ,a ,,la ,,cr,,me ,cook ! pheasant 9 butt]1 9 a saucepan1 ) a m$ium-siz$1 qu>t]$ onion4 ,:5 ! cook+ is ?ree-p>ts done1 spr9kle ! bird ) "o-qu>t] p9t ( cream 7s\r if possible71 or ) ord9>y cream1 acidulat$ by means ( a few drops ( lemon juice4 ,f9i% ! cook+1 ba/+ ! piece ! :ile ) cream & s]ve 9 ! saucepan4 #ahcg--;,,faisan ,,demid(f ,proce$ exactly z direct$ "u 8,p\let la ,demid(f0 7,no4 #adfd74 #ahch--;,,faisan ,a ,,la ,,georgi5ne ,truss ! pheasant z = an entre1 & put x into a saucepan ) ?irty fre%1 halv$1 & well-peel$ walnuts2 ! juice ( two lbs4 ( grapes & ( f\r oranges1 press$ on a sieve2 a w9eglassful ( ,malmsey w9e2 a glassful ( /rong1 gre5 tea2 "o & "o-half oz4 ( butt]1 & ! necess>y season+4 ,poa* ! pheasant 9 ?is prep>ation = ab\t ?irty m9utes1 & col\r x :5 x is almo/ cook$4 ,:5 ab\t to s]ve1 di% x & surr\nd x ) fre% walnuts4 ,/ra9 ! cook+-liquor ?r\gh a napk92 add !reto "o-?ird p9t ( game ,espagnole1 & r$uce to half4 ,slightly coat ! pheasant & its g>ni% ) ! sauce1 & s]ve :at rema9s ( ! latt] sep>ately4 #ahci--;,,faisan ,,grill ,,diable ,= ?is prep>ation only "y pheasants are us$2 al?\gh1 provid$ !y be t5d]1 adult pheasants w answ] ! purpose4 ,! proc$ure is precisely ! same z t describ$ "u 8,p\let ,grill0 7,no4 #afcf74 #ahdj--;,,faisan ,,kots*\bey ,cook ! pheasant 8en cass]ole10 & add to x1 :5 x is almo/ done1 two oz4 ( f9e1 raw truffle slices1 & a little excell5t game glaze1 cle> & well butt]$4 ,s]ve ! foll[+ g>ni% sep>ately3--,fry 9 butt] f\r oz4 ( blan*$1 fre% brea/ ( bacon1 cut into dice4 ,:5 ! pieces are prop]ly frizzl$1 add to !m "o lb4 ( fre%ly-cook$1 well-dra9$1 uncool$1 & r\ghly-*opp$ ,brussels spr\ts4 ,add two oz4 ( fre% butt]1 a little pepp] & grat$ nutmeg1 & /ew g5tly = "o-half h\r1 t ! g>ni% may j be ready 9 "t = di%+4 #ahda--;,,faisan ,a ,,la ,,norm&e ,col\r ! pheasant 9 butt]4 ,mean:ile qu>t]1 peel1 m9ce1 & slightly toss 9 butt] six m$ium-siz$ apples4 ,g>ni% ! bottom ( a t]r9e ) a lay] ( ^! apples2 set ! br[n$ pheasant !reon2 surr\nd x ) :at rema9s ( ! apples2 spr9kle x ) a few tablespoonfuls ( fre% cream2 cov] ! t]r9e1 & cook 9 ! ov5 = f tw5ty to tw5ty-eight m9utes4 ,s]ve ! prep>ation 9 ! t]r9e4 #ahdb--;,,faisan ,a ,,la ,p,,rigueux ,/uff ! pheasant ) truffles1 proce$+ z = ord9>y truffl+ 7,no4 #aief74 ,pole x 9 ,madeira2 di%1 & surr\nd x ) a bord] ( qu5elles consi/+ ( truffl$ game =cemeat1 m\ld$ by means ( a c(feespoon1 & poa*$ at ! la/ mom5t4 ,s]ve sep>ately a ,prigueux sauce comb9$ ) ! r$uc$ pol+-liquor1 cle>$ ( all grease4 #ahdc--;,,faisan ,a ,,la ,r,,g5ce ,pole ! pheasant1 & di% x on a l[ croton1 c>v$ f a s&wi*-loaf & fri$ 9 butt]4 ,surr\nd x ) small1 decorat$1 r\nd game qu5elles2 l>ge1 groov$1 cook$ mu%rooms2 & cocks' kidneys2 all ?ree arrang$ alt]nately4 ,s]ve sep>ately a ,salmis sauce1 flav\r$ ) truffle ess5ce1 & comb9$ ) ! /ra9$ & r$uc$ pol+-liquor1 cle>$ ( all grease4 #ahdd--;,,faisan ,a ,,la ,,sa9te-,,alliance ,bone two woodcocks1 & put _! liv]s & inte/9es aside4 ,*op up _! meat1 toge!r ) a qu>t] ( its weight ( poa*$ & cool$ beef-m>r[1 & z mu* fre%1 fat bacon2 salt1 pepp]1 & h]bs4 ,add to ?is ha% six oz4 ( raw1 peel$1 & qu>t]$ truffles1 slightly cook$ 9 butt]4 ,/uff ! pheasant ) ?is prep>ation2 truss x2 wrap x 9 slices ( bacon1 & keep x 9 ! cool = tw5ty-f\r h\rs1 t ! aroma ( ! truffles may be conc5trat$4 ,roa/ ! pheasant on ! spit1 or1 if 9 ! ov51 set x on a some:at high /& 9 a bak+-pan4 ,cut a l>ge croton f a s&wi*-loaf1 & fry x 9 cl>ifi$ butt]4 ,p\nd ! woodcocks' liv]s & inte/9es ) an equal weight ( grat$ fre% fat bacon1 ! well-wa%$ fillets ( an an*ovy1 "o oz4 ( butt]1 & "o-half oz4 ( raw truffle4 ,:5 ?is =cemeat is v smoo? & all its +r$i5ts ?or\ghly mix$1 spread x ov] ! fri$ crotons4 ,:5 ! pheasant is two-?irds cook$1 set ?is coat$ croton "u ! bird 9 su* wise z to all[ ! juices escap+ f ! latt] to drop ^u ! croton4 ,complete ! cook+1 & di% ! pheasant on ! croton4 ,surr\nd ) slices ( bitt] orange1 & s5d ! gravy sep>ately4 ,:5 s]v+1 accompany ea* piece ( pheasant ) a slice ( orange & a small slice ( ! coat$ croton4 #ahde--;,,faisan ,,s\v>(f ,cook six fair-siz$ truffles = five m9utes 9 a glassful ( ,madeira & an equal quantity ( light meat glaze4 ,)draw ! truffles & put !m 9 ! t]r9e 9 :i* ! pheasant w complete its cook+4 ,cut "o-half lb4 ( foie gras into l>ge dice2 /iff5 ^! 9 ! truffles' cook+-liquor1 & /uff ! pheasant !re)4 ,truss ! latt]2 wrap x 9 slices ( bacon1 & two-?irds pole x4 ,?is done1 put x into ! t]r9e conta9+ ! truffles2 add ! pol+-liquor1 a small glassful ( ,madeira1 & ! same quantity ( game gravy2 h]metically close ! t]r9e1 & cont9ue cook+ = ab\t a qu>t] ( an h\r4 ,s]ve ! prep>ation z x /&s4 #ahdf--,,supr,,mes1 ,c,,telettes ,,et ,,filets ,,de ,,faisan ,pheasant ,suprmes1 ,cutlets & ,fillets1 all[ ( ! same g>ni%es z ^? ( f[l4 ,b1 :]eas 9 ! case ( ! latt]1 !y are rais$ raw1 & !n poa*$1 my advice 9 reg>d to pheasant is1 t x %\ld be previ\sly roa/$ or pol$ 7keep+ x j und]done7 & t ! suprmes be only rais$ at ! la/ mom5t4 ,by ?is means1 a mu* bett] result is obta9$ ?an by ! poa*+ ( raw fillets2 :i*1 once cook$1 are g5]ally dry if !y h to wait b a few seconds4 ,i also advise1 :5 ! g>ni% consi/s only ( foie-gras collops & truffles 7z 9 ! case ( ! ,ross9i g>ni%71 ! s5d+ sep>ately ( a small timbale ( noodles ) cream4 #ahdg--,,salmis ,,de ,,faisan ,salmis is p]haps ! mo/ delicate & mo/ p]fect ( ! game prep>ations bequea!d to u by old-fa%ion$ cook]y4 ,if x be less highly e/eem$ n[adays1 x is ow+ to ! fact t ?is recipe has be5 lit]ally spoil$ by ! haphaz>d fa%ion 9 :i* x has be5 appli$ "r & left to game already cook$1 & cook$ aga9 = ! purpose4 ,b ! ,salmis giv5 above may always be includ$ 9 any m5u1 h[ev] sumptu\s4 ,x is appli$ m p>ticul>ly to game ( ! #a/ & #bnd classes1 :i* %\ld be some:at high :5 treat$4 ,! recipe ,i give may be appli$ to all ! birds 9 ! two classes ref]r$ to4 ,roa/ ! pheasant1 keep+ x mod]ately und]done4 ,quickly cut x into eight pieces1 ?us3 two legs1 two w+s 7sep>at$ f ! p9ions71 & ! brea/ cut into f\r l5g?wise4 ,sk9 ! pieces2 trim !m neatly1 & keep !m at a temp]ate heat 9 a cov]$ vegetable-pan1 ) a few drops ( burnt br&y & a little cle> melt$ meat glaze4 ,p\nd ! c>cass & ! trimm+s1 & add to !m half a bottleful ( r$ w9e 7almo/ entirely r$uc$71 ?ree *opp$ %allots & a few mignonette pepp]4 ,add "o-qu>t] p9t ( good game ,espagnole sauce2 cook = t5 m9utes2 rub ?r\gh a sieve1 press+ well ! :ile1 & !n /ra9 ?r\gh a /ra9]4 ,r$uce ?is sauce to ab\t "o-?ird1 & despumate x2 /ra9 x once m ?r\gh a close /ra9]2 add a small quantity ( butt]1 & p\r x ov] ! pieces ( pheasant1 to :i* add a f9e1 slic$ truffle & six groov$ mu%room-heads4 ,i advise ! disc>d+ ( ! old me?od ( di%+ ^u a cu%ion ( bread fri$ 9 butt]1 z also ( ! triangul> crotons fri$ 9 butt] & coat$ ) grat9 =cemeat1 :i* usually accompani$ ! ,salmis4 ,a spe$y prep>ation & a simple me?od ( di%+1 :i* facilitate ! s]vice & all[ ( ! ,salmis be+ eat5 hot1 are ! only necess>y conditions4 ,moreov]1 ! goodness ( ! prep>ation is su* z to be indep5d5t ( a fanta/ic me?od ( di%+4 #ahdh--,,saut ,,de ,,faisan ,unless x be prep>$ ) ! greate/ c>e1 sautd pheasant is always dry4 ,i !re=e d n recomm5d x2 b1 %\ld x be necess>y to make a di% ( x1 c>e %\ld be obs]v$ 9 select+ a "y1 plump bird4 ,x %\ld be cut up l a f[l1 cook$ 9 butt] on a mod]ate fire & kept some:at und]done4 ,di% x aft] ! mann] ( a 8p\let saut0 & cov] x4 ,swill ! sautpan & prep>e a sauce aft] ! recipe 9 common use4 ,?is sauce mu/ always be %ort1 & x %\ld be p\r$ ov] ! pheasant j be=e s]v+ x4 #ahdi--,p,t ,,*aud ,,de ,,faisan ,! prep>ation ( hot1 rais$ pheasant pies is ! same z usual2 ! +r$i5ts alone *ang+4 ,! read] w1 !re=e1 k9dly ref] to 8,pt *aud de ,can>d0 7,no4 #ageb71 & duly note ! foll[+ modifications3-- 7#a7 ,use a grat9 =cemeat 7,no4 #bjb7 prep>$ f game liv]s & meat4 7#b7 ,roa/ ! pheasant1 keep+ x und]done1 & mix ! pieces ( cook$ mu%room ) ! slic$ truffles4 7#c7 ,accompany ! pie by a ,salmis sauce1 prep>$ f ! pheasant's c>cass & rema9s4 #ahej--,,m\sses ,,et ,,m\ssel9es ,,de ,,faisan ,z already /at$ 9 v>i\s p>ts ( ?is "w1 ! con/itu5ts & _! quantities are ! same = m\sses & m\ssel9es1 & b = ! basic +r$i5t1 :i* is pheasant 9 ?is case1 ! proc$ure does n diff] f t already describ$4 ,! base ( ! sauces s]v$ ) ^! m\sses & m\ssel9es is a fumet made f ! c>casses & rema9s4 #ahea--,,s\ffl ,,de ,,faisan ,prep>e a v light1 m\ssel9e =cemeat ( pheasant4 ,set 9 a butt]$ s\ffl saucepan1 & cook 9 a mod]ate ov54 ,s5d a f9e1 half-glaze sauce1 flav\r$ ) game ess5ce1 at ! same "t4 ,cold ,pheasant #aheb--;,,faisan ,a ,,la ,,boh,,mi5ne ,proce$ z = 8,faisan la ,bohmi5ne0 hot 7,no4 #ahca74 ,cook x 9 an e>!nw>e t]r9e1 & add !reto1 at ! same "t z ! prescrib$ br&y1 en\gh succul5t1 sav\ry jelly to fill up ! t]r9e4 ,leave to cool = a day or two1 &1 :5 ab\t to s]ve1 remove ! grease t has settl$ on ! surface1 by means ( a spoon4 ,remove ! la/ ve/iges ( grease by repeat$ scald+s2 c>efully wipe ! t]r9e1 & s]ve x incru/$ 9 a block ( ice4 #ahec--;,,*aud-,,froid ,,de ,,faisan ,proce$ exactly z = 8,*aud-froid de ,volaille0 7,no4 #afhi71 & use a br[n *aud-froid sauce1 flav\r$ ) pheasant fumet4 ,9 reg>d to ! decoration1 di%+1 c41 foll[ ! recipe already ref]r$ to4 #ahed--;,,*aud-,,froid ,,de ,,faisan ,a ,,la ,,buloz ,pole a pheasant1 keep+ x und]done2 raise its suprmes1 & cut ^! into ?9 collops4 ,) a fumet prep>$ f ! c>cass & ! pol+-liquor1 prep>e a br[n *aud-froid sauce4 ,coat ! collops ) ?is sauce1 & also coat t5 cook$ & groov$ mu%rooms ) a :ite *aud-froid sauce4 ,clo! a dome-m\ld ) cle> aspic jelly1 & deck x ) truffles4 ,set ! collops ( pheasant & ! *aud-froid-coat$ truffles inside1 alt]nat+ ! two 9 s do+2 fill up ! m\ld ) ! same jelly1 & let x set on ice4 ,:5 ab\t to s]ve1 turn out aft] ! mann] ( an aspic1 on a l[ cu%ion ( rice or semol9a1 ly+ on a r\nd di%4 ,bord] ) neatly-cut crotons ( v cle> aspic4 #ahee--;,,faisan ,a ,,la ,,croix ,,de ,,b]ny ,roa/ ! pheasant & keep x und]done4 ,:5 x is q cold1 raise its fillets & leave ! legs & ! w+s atta*$ to ! c>cass4 ,by means ( scissors1 completely bone ! c>cass2 g>ni% its inside ) a truffl$ foie-gras ,p>fait1 & cov] x ) a ?9 coat ( foie-gras ,m\sse4 ,replace ! fillets ^u ?is ,m\sse1 aft] hav+ slic$ !m1 & fill any gaps t may exi/ betwe5 ! slices ) "s ( ! same ,m\sse3 ?us recon/ruct+ ! bird4 ,let ! ,m\sse set ?or\ghly1 & glaze ) aspic jelly4 ,mean:ile1 coat eight bon$1 /uff$1 poa*$ & cold l>ks ) br[n *aud-froid sauce4 ,decorate !m ) pieces ( truffle & salt$ tongue1 & glaze !m ) aspic jelly4 ,di% ! pheasant on a l[ cu%ion2 surr\nd x ) ! l>ks1 & g>ni% ! gaps betwe5 ! latt] ) *opp$ & v cle> aspic4 #ahef--;,,faisan ,,en ,,daube ,proce$ z = 8,t]r9e de ,p\l>de la gele0 7,no4 #agja71 mak+ due all[ance1 9 ! cook+1 = ! diff]5ce betwe5 ! sizes ( ! two birds4 #aheg--;,c,,telettes ,,de ,,faisan ,proce$ z = 8,ctelettes froides de ,volaille40 #aheh--;,,galant9e ,,de ,,faisan ,see 8,galant9e de ,volaille0 7,no4 #agjh74 #ahei--,,m\sse ,,de ,,faisan ,prep>e ! ,m\sse accord+ to ! usual proc$ure1 & m\ld x aft] ! mann] ( 8,m\sse de ,volaille0 7,no4 #agaa74 #ahfj--,,pa9 ,,de ,,faisan ,,en ,,belle-,,vue ,! proc$ure foll[s t ( ,no4 #agji1 b = ! diff]5ce 9 ! basic +r$i5t1 :i* 9 ?is case is pheasant4 #ahfa--,,supr,,mes ,,de ,,faisan ,,*,,tela9e ,raise ! suprmes & prep>e !m exactly l ! suprmes ( f[l 9 8,*aud-froid ,flix ,faure0 7,no4 #afia74 ,poa* !m2 cool !m1 & cut !m into m$allions z expla9$4 ,cov] half ( ^! m$allions ) *ick5 ,m\sse1 & ! o!r half ) pheasant ,m\sse4 ,keep on ice = "s "t t ! ,m\sse may set4 ,?is done1 coat ! fir/ lot ) br[n *aud-froid sauce & ! second lot ) :ite *aud-froid sauce4 ,deck ea* m$allion ) small pieces ( truffle4 ,set !m 9 a deep1 squ>e di% 7alt]nat+ ! two col\rs71 & cov] ) v cle>1 succul5t aspic jelly4 ,leave to set & s]ve on a block ( ice4 #ahfb--,,supr,,mes ,,de ,,faisan ,,ga/ronome ,pole ! pheasant 9 ,madeira & let x cool4 ,raise ! fillets2 cut !m into ?91 regul> slices2 coat !m ) br[n *aud-froid sauce1 & decorate accord+ to fancy4 ,) ! trimm+s & ! meat ( ! legs1 prep>e a pheasant ,m\sse aft] ! mann] describ$ "u ,no4 #agaa1 & m\ld x 9 a ,p>fait m\ld :i* %\ld h ! dep? ( ! *aud-froid-coat$ slices4 ,:5 ?is ,m\sse has set1 turn x out on a di% & place ! slices all r\nd1 /&+ !m upright & lett+ !m lean "o aga9/ ! o!r4 ,surr\nd ) a cr[n ( f9e1 fair-siz$1 peel$ truffles1 cook$ 9 ,*ampagne1 & set "o ( !m on ! top ( ! ,m\sse1 fix+ x !re by means ( a hatelet4 ,bord] ! di% ) f9e crotons ( aspic4 #ahfc--,,t]r9e ,,de ,,faisan ,prep>e x aft] ! mann] ( ! 8,t]r9e de ,livre0 7,no4 #ahbe71 & take c>e to make due all[ance1 9 ! cook+1 = ! diff]5ce1 9 ! matt] ( t5d]ness1 betwe5 ! two meats4 ,b ! explanations already giv5 on ?is subject ought to suffice = asc]ta9+ :e!r or n ! patty h cook$ suffici5tly4 ,,p>tridge 7,,p]drix ,,et ,,p]dreaux7 ,?ree k9ds ( p>tridges are us$ 9 ,cook]y3--! ,grey ,p>tridge1 :i* is commone/ 9 flat c\ntry1 & :i* is also ! mo/ highly e/eem$2 ! ,r$ ,p>tridge1 :i* is to be f\nd 9 hilly & wood$ c\ntry2 & ! ,b>tavelle 7p]dix v]tevella71 :i* is a some:at l>g] species ?an ! two =m]4 ,to ^! ?ree k9ds may be add$ ! ,am]ican ,col9 7,ortix ,virg9ianus71 an excell5t bird sometimes se5 9 ,engli% m>kets4 ,all ! recipes giv5 = pheasants may be appli$ to p>tridge1 & bel[1 ,i %all only give ^? :i* are prop] to ! latt]4 #ahfd--,,p]dreau ,a ,,la ,,b\rguignonne ,truss ! p>tridge z = an entre2 ?ree-p>ts pole x1 & place x 9 a t]r9e ) six small glaz$ onions & z _m small1 cook$ mu%room heads4 ,swill ! saucepan ) a glassful ( r$ w9e2 r$uce x two-?irds1 & add a tablespoonful ( game half-glaze4 ,/ra92 cle> ( grease2 p\r ?is sauce ov] ! p>tridge1 & complete ! latt]'s cook+ = sev5 or eight m9utes4 #ahfe--,,p]dreau ,,en ,,demi-,,deuil ,bone ! brea/ & fill ! p>tridge ) truffl$ p>tridge =cemeat1 prep>$ ) panada or butt]4 ,betwe5 ! sk9 & ! fillets1 slip a few slices ( v black truffle2 truss z = an entre2 wrap ! piece 9 musl91 & poa* x = ?irty m9utes 9 a game fumet4 ,:5 ab\t to s]ve1 remove ! musl92 take ! /r+ (f1 & di% ! p>tridge4 ,r$uce ! fumet 9 :i* ! p>tridge has poa*$2 /ra9 x2 add !reto a liqueur-glassful ( burnt liqueur-br&y1 & s5d ?is r$uc$ fumet sep>ately4 #ahff--,,p]dreau ,,en ,,e/\ffade ,br[n ! p>tridge 9 ! ov5 & set 9 a t]r9e j l>ge en\gh to hold x1 ) a tablespoonful ( ,matignon 7,no4 #bbg7 & "o cru%$ junip] b]ry1 on top & b5ea?4 ,add "o-half oz4 ( butt]1 a liqueur-glassful ( burnt br&y1 & twice t am\nt ( game fumet4 ,close ! t]r9e2 seal d[n ! lid ) a /rip ( pa/e2 bake 9 a hot ov5 = tw5ty-five m9utes & s]ve ! di% z x /&s4 #ahfg--,,p]dreau ,a ,,la ,,lautrec ,select a "y p>tridge2 op5 its back2 slightly flatt5 x ) a but*]'s beat]2 pi]ce x ?r\gh ) a skew]2 season x ) salt1 pepp] & melt$ butt]1 & g5tly grill4 ,at ! same "t grill six small mu%room-heads4 ,di% ! p>tridge2 on ei!r side ( x set ! mu%rooms1 ea* ( :i* %\ld be g>ni%$ ) a c(feespoonful ( ,matre-d'htel butt]2 surr\nd ! mu%rooms ) a ?read ( melt$ meat glaze & spr9kle ! p>tridge ) a few drops ( lemon juice4 #ahfh--,,p]dreau ,,lady ,,clif=d ,cook ! p>tridge 9 butt] 9 a saucepan4 ,:5 x is ?ree-p>ts done1 surr\nd x ) two oz4 ( f9e slices ( raw truffle2 add a liqueur-glassful ( burnt br&y & "o tablespoonful ( cle> melt$ meat glaze4 ,s]ve a ,s\bise sauce at ! same "t & sep>ately4 #ahfi--,,p]dreau ,,aux ,,*\x ,prep>e a g>ni% ( brais$ cabbages z expla9$ "u ,no4 #bajj1 & add !reto an old p>tridge1 br[n$ 9 ! ov5 or on ! spit4 ,mean:ile1 roa/ or pole a v t5d] "y p>tridge & keep x und]done4 ,di% ! cabbages1 :i* %\ld be well dra9$2 set ! "y p>tridge ^u !m1 & surr\nd ) small rectangles ( v lean bacon1 cook$ ) ! cabbages1 & a ?read ( half-glaze sauce1 flav\r$ ) game fumet4 ,n4,b4--,?is di% may be giv5 a m decorative appe>ance by means ( a sort ( ,*>treuse1 :i* is prep>$ z foll[s3--,l9e a l>ge b[l or a butt]$1 r\nd-bottom$ timbale ) r\ndels ( sausages2 r\ndels ( c>rots arrang$ 9 sup]pos$ r[s1 sep>at$ by a l9e ( ,fr5* beans or peas2 & small rectangles ( bacon1 laid side by side4 ,l9e ! inside ( ! timbale ) a ?ick lay] ( cabbages1 & put ! "y p>tridge1 brea/ und]mo/1 9 ! middle 7! p>tridge may also be c>v$ up74 ,cov] ! cabbages & press ! latt] ) a =k2 turn ! timbale out on a di% & tilt ! latt] t all ! grease may fall be=e )draw+ ! timbale1 :i* answ]s ! purpose ( a m\ld4 ,surr\nd ) a ?read ( half-glaze sauce1 flav\r$ ) game fumet4 #ahgj--;,,cr,,p9ettes ,,de ,,p]dreaux ,aft] sub/itut+ ! meat ( a "y p>tridge1 cle>$ ( all t5dons1 = ! veal sweetbreads1 & fre% bacon = calf's udd]1 proce$ exactly z direct$ 7z reg>ds quantities & o!r p>ticul>s7 "u 8,crp9ettes de ris de ,veau0 7,no4 #abbb71 tak+ c>e to add ?ree oz4 ( *opp$ truffles p] lb4 ( ! =cemeat4 ,divide up ! =cemeat into portions "o & "o-half oz4 to two oz4 9 weight2 wrap !m 9 pig's caul2 roll !m fir/ 9 melt$ butt] & !n 9 bread-crumbs1 & grill !m g5tly4 ,! usual accompanim5t to ^! crp9ettes is a light *e/nut or l5til pure4 #ahga--;,,epigrammes ,,de ,,p]dreau ,raise ! "y p>tridge's fillets1 leav+ ! w+-bone atta*$ to ! c>cass1 & put !m aside4 ,f ! m9ion fillets & ! meat ( ! legs1 prep>e a m\ssel9e =cemeat2 m\ld ! latt] 9 v small butt]$ cutlet m\lds1 & set to poa*4 ,roll ! fillets 9 melt$ butt] & bread-crumbs1 & grill !m g5tly4 ,dip ! cutlets 9 beat5 egg2 roll !m 9 f9ely-*opp$ truffles2 press ^u ! latt] ) ! flat ( a knife1 t !y may comb9e ) ! egg2 adju/ ! %ape ( ! cutlets1 & toss !m 9 butt]4 ,di% 9 ! =m ( a circle1 alt]nat+ ! fillets & ! cutlets2 p\r 9 _! mid/ a cullis prep>$ f ! p>tridge's c>casses1 & s]ve a *e/nut pure sep>ately4 #ahgb--,,timbale ,,de ,,p]dreau ,,diane ,l9e a lib]ally-butt]$1 %all[ m\ld ) cresc5ts ( truffle arrang$ 9 sup]pos$ r[s1 & !n completely cov] ! bottom & sides ( ! m\ld ) a lay]1 two-?irds 94 ?ick1 ( raw p>tridge =cemeat4 ,place ! m\ld 9 ! front ( ! ov5 t ! =cemeat may be poa*$2 & !n spread ano!r lay] ( grat9 =cemeat ( game4 ,fill ! ut5sil ) a g>ni% ( small qu5elles consi/+ ( truffl$ p>tridge =cemeat1 mu%rooms & slices ( truffles1 coh]$ ) a r$uc$ ,madeira sauce4 ,cov] ! g>ni% ) a small coat ( =cemeat1 & poa* 9 ! ba9-m>ie = f ?irty to ?irty-five m9utes4 ,:5 ab\t to s]ve1 turn out on a di%1 & deck ! timbale ) a cr[n ( p>tridges' suprmes1 rais$ f birds fre% f ! spit or ! ov54 ,surr\nd ! base ( ! timbale ) a ?read ( ,diane sauce1 & s5d a sauceboat ( ! latt] sep>ately4 #ahgc--,,p]dreaux ,,froids ,! v>i\s recipes giv5 = cold pheasant also suit cold p>tridge2 x is only necess>y !re=e to replace ! ^w 8pheasant0 by 8p>tridge0 9 ! =mul ref]r$ to4 #ahgd--,,woodcock ,,& ,,snipe 7,b,,casse ,,et ,b,,cass9es7 ,if gr\se1 :i* c only be ?or\ghly appreciat$ 9 its native c\ntry1 7 ext9ct1 woodcock w\ld be ! lead+ fea!r$ game4 ,b ! latt] h ?is advantage ov] ! =m]1 namely3 t _! fumet is n s fugitive1 & t !y may be kept mu* long]4 ,woodcock does n yield its full quality unless x be mod]ately high4 #ahge--;,b,,casse ,,de ,,c>,,me ,spr9kle ! woodcock ) a few drops ( oil1 & roa/ x1 keep+ x und]done4 ,z soon z x is cook$1 divide x into two l5g?wise1 & cut ea* half ( ! brea/ into two collops4 ,mix half a c(feespoonful ( ,fr5* mu/>d 9 a small vegetable-pan1 ) a few drops ( lemon juice4 ,roll ! pieces ( woodcock 9 ?is mu/>d1 & keep !m hot4 ,*op up ! c>cass & ! inte/9es2 spr9kle ) a glassful ( burnt liqueur br&y2 r$uce2 add a tablespoonful ( game fumet1 & cook = five m9utes4 ,/ra9 ?r\gh a /ra9]1 press+ on ! pieces ( woodcock 9 s do+1 & rock ! saucepan1 t ! pieces may be coat$ ) ! cullis4 ,di% 9 a hot timbale1 &1 ^u ! pieces1 set ! woodcock's head4 ,n4,b4--,bcasse la f9e ,*ampagne is prep>$ 9 ! same way1 b )\t mu/>d4 ,cut x into six pieces3 w+s1 legs & two halves ( ! brea/1 & put ^! pieces into a r\nd cocotte4 ,swill ! saucepan ) burnt liqueur br&y2 add ! *opp$ inte/9es1 mix$ ) ! juices ( ! press$ c>cass2 add a tablespoonful ( fumet1 a little lemon juice1 & a little cay5ne1 & p\r ?is cullis 7heat$ b n boil$7 ov] ! pieces4 ,bcasse la ,ri*e is prep>$ 9 ! same way1 b3--7#a7 ! pieces are di%$ on a croton ( fri$ bread1 coat$ ) grat9 =cemeat ( game2 7#b7 ! sauce is ?ick5$ ) a little foie-gras pure & "o oz4 ( butt]1 & !n /ra9$ ov] ! pieces ?r\gh a co>se /ra9]1 dur+ :i* process ! op]ator %\ld press ) a spoon or a :isk4 #ahgf--;,b,,casse ,a ,,la ,,fav>t ,proce$ z = 8,caneton ,r\5nais ,s\ffl0 7,no4 #agfd71 & rememb] to add ! woodcock's inte/9es to ! =cemeat4 ,:5 ! c>cass is g>ni%$1 set ! slic$ suprmes on ! =cemeat1 ) a r[ ( slic$ truffles 9 ! middle4 ,! =cemeat %\ld poa* = ab\t tw5ty m9utes4 ,s]ve at ! same "t a half-glaze sauce1 flav\r$ ) woodcock fumet4 #ahgg--,,salmis ,,de ,b,,casse ,"u ! article 8,pheasant10 ,i gave ! g5]ic recipe = ,salmis1 :i* may be appli$ to all fea!r$ game4 ,9 reg>d to ! ,woodcock ,salmis1 ! op]ator %\ld rememb] to add ! bird's inte/9es to ! sauce1 & to keep ! meat r "u- ?an ov]done4 #ahgh--;,b,,casse ,,s\v>(f ,proce$ exactly z = 8,faisan la ,s\v>(f0 7,no4 #ahde71 aft] mak+ due all[ance = ! size ( ! bird 9 reg>d to ! quantity ( truffles & foie gras4 #ahgi--,,m\sses ,,et ,,m\ssel9es ,,de ,b,,casse ,proce$ z indicat$ 9 ,no4 #ahej4 #ahhj--,,timbale ,,de ,b,,casse ,,mett]ni* ,prep>e a some:at %all[1 decorat$ timbale cru/4 ,roa/ ! woodcocks & keep !m und]done4 ,raise ! suprmes & put !m 9 ! timbale1 sep>at+ !m by collops ( fre% foie gras1 sautd at ! la/ mom5t4 ,p\nd ! rema9s ( ! woodcocks1 includ+ _! c>casses2 ?9 ! pure ) truffle ess5ce2 rub x ?r\gh a sieve1 press+ heavily ! :ile1 & !n rub x ?r\gh tammy4 ,heat ! cullis ?us obta9$1 )\t lett+ x boil2 f9i% x ) a little lemon juice1 liqueur-br&y & butt]1 & p\r x into ! timbale ov] ! pieces ( woodcock & ! foie gras collops4 ,di% ! timbale on a fold$ napk91 ly+ on a r\nd di%4 #ahha--,,timbale ,,de ,b,,casse ,,nesselrode ,pole ! woodcocks & keep !m und]done4 ,z soon z !y are cook$1 raise _! fillets & put ^! aside4 ,bone ! rema9s1 & p\nd ! meat ?us obta9$1 toge!r ) a qu>t] ( its weight ( raw foie gras4 ,rub ?r\gh a sieve1 & add an equal weight ( game =cemeat1 prep>$ ) panada & butt]4 ,add ! *opp$ c>casses & a glassful ( liqueur br&y to ! pol+-liquor2 cook = a few m9utes2 /ra91 & 9 ?is /ock poa* five oz4 ( olive-%ap$ truffles 7= an ord9>y timbale74 ,l9e a butt]$ ,*>lotte-m\ld ) %ort pa/e2 cov] its bottom & sides ) ! prep>$ =cemeat1 & aga9/ ?is =cemeat set ! woodcock's suprmes1 cut into collops4 ,g>ni% ! c5tre ) ! truffles1 & cov] ^! ) a few tablespoonfuls ( ,espagnole1 r$uc$ ) "s ( ! fumet4 ,close ! timbale ) a lay] ( pa/e1 z expla9$ 9 ! v>i\s prec$+ timbale recipes1 & bake 9 a good1 mod]ate ov5 = ab\t =ty-five m9utes4 ,:5 ab\t to s]ve1 turn out ! timbale on a di%2 p\r into ! =m] "s half-glaze sauce comb9$ ) :at rema9s ( ! fumet1 & s5d a sauceboat ( ! same sauce sep>ately4 ,n4,b4--,?is 8,timbale ,nesselrode0 may be prep>$ aft] ! same recipe1 f ,pheasant1 ,p>tridge1 ,woodcock or ,hazel-,h51 b ! "n ( ! select$ bird %\ld1 ( c\rse1 appe> on ! m5u4 #ahhb--;,b,,casses ,,et ,b,,cass9es ,,froides ,all ! recipes giv5 = cold pheasant & p>tridge may be appli$ to woodcocks & snipes4 #ahhc--,,quails ,quails %\ld always be *os5 plump1 & _! fat %\ld be :ite & v firm4 ,besides ! spit1 :i* %\ld always be us$ 9 pref]5ce to ! ov5 = roa/+1 !y all[ ( two o!r me?ods ( cook+3 !y may be cook$ 9 butt]1 9 a saucepan2 or !y may be poa*$ 9 excell5t /rong & gelat9\s veal /ock4 ,?is la/ mode ( proc$ure greatly enhances ! quail's quality & is frequ5tly us$4 #ahhd--;,,cailles ,,en ,,cass]ole ,cook !m 9 butt]1 9 ! saucepan 9 :i* !y w be s]v$4 ,swill ) a few drops ( br&y2 add a little game fumet2 cov]1 & s]ve v hot4 #ahhe--;,,cailles ,,aux ,,c]ises ,= f\r quails3--,truss !m z = an entre & cook !m ) butt] 9 a saucepan4 ,swill ) a little br&y & a glass ( port1 9 :i* a piece ( orange r9d %\ld h soak$4 ,add ?ree tablespoonfuls ( excell5t veal /ock1 ?ree tablespoonfuls ( r$-currant jelly & ab\t =ty *]ries1 previ\sly poa*$ 9 a boil+ syrup ( ab\t #ah 7,sac*>omet]7 & cool$ 9 ! syrup4 ,dra9 !m be=e add+ !m to ! quail1 &1 if ! sauce be too insipid1 %>p5 x ) a few drops ( lemon juice4 #ahhf--;,,cailles ,a ,,la ,,dauph9e ,wrap ea* quail 9 a butt]$ v9e-leaf & a ?91 squ>e slice ( bacon1 & roa/ !m = t5 m9utes4 ,mean:ile1 prep>e a well-season$ pure ( fre% peas ) lettuce1 & r$uce x to a some:at /iff consi/5ce4 ,l9e ! bottom & sides ( a deep di% ) v ?9 slices ( ham2 p\r ! pure into x2 smoo? ! surface1 & half-plunge ! quails into ?is pure4 ,place 9 ! ov5 = t5 m9utes1 & ?is done1 s5d ! di% to ! table imm$iately4 #ahhg--;,,cailles ,,fig>o ,ins]t a piece ( truffle into ea* quail1 & wrap !m ea* 9 a piece ( gut toge!r ) a bit ( pale veal glaze1 ! size ( a pigeon's egg4 ,/r+ ! pieces ( gut at two po9ts "o 94 f ei!r extremity ( ! quails1 t ! envelope may n bur/ :ile cook+4 ,poa* ! quails 9 good veal /ock1 t !y may n be wa%$ z !y w\ld be if ! gut happ5$ to bur/ 9 a poa*+-liquor consi/+ ( salt$ wat]4 ,s]ve ! quails z !y leave _! cook+-liquor4 #ahhh--;,,cailles ,a ,,la ,,grecque ,cook ! quails 9 a saucepan1 & set !m 9 a timbale1 half-g>ni%$ ) 8,riz la ,grecque40 ,swill ! saucepan ) a few tablespoonfuls ( game fumet1 & p\r ?is swill+-liquor ov] ! quails1 )\t cle>+ x ( grease4 #ahhi--;,,cailles ,,juliette ,divide ! quails into two along ! back & d n sep>ate ! two halves2 season !m2 spr9kle !m ) melt$ butt] & f9ely-*opp$ truffle4 ,wrap ea* quail 9 a piece ( pig's caul2 spr9kle aga9 ) melt$ butt] & f9e rasp+s1 & grill g5tly4 ,di% ! quails & spr9kle !m ) a few drops ( v]juice4 #ahij--;,,cailles ,,judic ,pole ! quails4 ,di% !m 9 ! =m ( a cr[n1 ea* on a small1 brais$ lettuce1 ) a cock's kidney on ei!r side & a truffle on top4 ,coat ) a half-glaze sauce prep>$ ) quail fumet4 #ahia--;,,cailles ,,lucullus ,cook ! quails 9 butt]4 ,di% !m 9 a circle on a r\nd di%1 ea* on an oval or rectangul> fri$ croton1 & betwe5 ea* set a f9e truffle cook$ 9 ,*ampagne & *ick5 glaze4 #ahib--;,,cailles ,a ,,la ,,norm&e ,peel1 m9ce & toss "s apples 9 butt]1 z expla9$ "u 8,faisan la ,norm&e40 ,all[ half an apple p] quail4 ,g>ni% ! bottom ( a cocotte ) "s ( ^! apples2 ^u !m set ! quails1 br[n$ 9 butt]2 add :at rema9s ( ! apples2 spr9kle ) a few tablespoonfuls ( cream1 & complete ! cook+ 9 ! ov54 #ahic--;,,cailles ,,aux ,,petits ,,pois ,a ,,la ,,roma9e ,cook ! quails 9 butt]4 ,at ! same "t1 fry 9 butt] "o small new onion & two-?irds oz4 ( raw1 *opp$ ham1 = ea* quail4 ,add "s peas1 %ell$ at ! la/ mom5t1 & cook )\t any moi/5+ :atsoev]4 ,! moi/ure conta9$ 9 ! ham & peas is suffici5t = ! cook+4 ,! peas %\ld be ready simultane\sly ) ! quails4 ,s]ve ! quails & ! peas sep>ately1 9 little1 clos$ timbales4 ,! d9] mixes !m4 #ahid--;,,cailles ,,aux ,,rais9s ,cook ! quails 9 butt]4 ,swill ! ut5sil ) a few drops ( dry1 :ite w9e & a little v]juice2 add half a tablespoonful ( /rong game fumet = ea* quail2 & di% 9 a v hot cocotte ) ab\t "o oz4 ( fre% peel$ grapes = ea* quail4 #ahie--;,,cailles ,,ri*elieu ,select "s fre% & plump quails2 remove _! gizz>ds2 season !m inside ) a gra9 ( salt & a few drops ( br&y2 ins]t a piece ( raw truffle into ea* bird1 & truss !m z = an entre4 ,set !m 9 a sautpan1 snugly press$ "o aga9/ ! o!r1 & season !m ) salt4 ,cov] !m ) a co>se juli5ne ( c>rots1 onions & cel]y1 cook$ 9 butt]1 & prep>$ z f> z possible f new vegetables4 ,moi/51 j en\gh to cov]1 ) "s succul5t amb]-col\r$ veal /ock1 gelat9\s & f9e2 cov]1 boil1 & !n poa* g5tly = twelve m9utes4 ,?is done1 add a juli5ne ( truffles 7raw if possible7 :i* %\ld equal only half ( ! vegetable juli5ne1 & poa* = a fur!r two m9utes1 t ! truffles may cook & ! quails be done4 ,di% 9 a timbale1 cle> ( grease1 & p\r ! cook+-liquor & ! juli5ne ov] ! quails4 ,pilaff rice is (t5 s]v$ ) quails prep>$ 9 ?is way4 #ahif--,,rizotto ,,de ,,cailles ,into ea* quail ins]t a piece ( fre%1 p\nd$ pork fat1 ! size ( a hazel nut1 comb9$ ) an equal quantity ( :ite truffle2 & cook !m 9 a saucepan ) butt]4 ,add _! fat to a previ\sly-prep>$ ,rizotto4 ,di% ?is rizotto 9 a timbale1 & holl[ x out s z to make a ne/ = ! quails4 ,spr9kle ! latt] ) ! saucepan-swill+s1 consi/+ ( game fumet2 & s5d ! di% to ! table at once4 #ahig--;,,cailles ,,s\s ,,la ,,c5dre ,/uff ! quails ) a little smoo? truffl$ game =cemeat1 & wrap !m ea* 9 a butt]$ v9e-leaf1 foll[$ by a slice ( bacon1 & f9ally by two %eets ( butt]$ pap]4 ,place !m on ! he>?-/one2 cov] !m ) v hot c9d]s1 & cook ?us = ?irty-five m9utes1 tak+ c>e to r5ew ! hot c9d]s f "t to "t4 ,:5 ab\t to s]ve !m1 remove ! outside cov]+ ( pap] :i* is *>r$1 b leave ! o!r cov]+s4 ,n4,b4--,a log fire is ess5tial = ?is recipe4 #ahih--;,,cailles ,,s\v>(f ,prep>e ^! z describ$ "u 8,faisan la ,s\v>(f0 7,no4 #ahde74 #ahii--;,,cailles ,a ,,la ,,turque ,truss ! quails z = an entre2 br[n !m 9 butt]1 & complete _! cook+ 9 pilaff rice1 comb9$ ) a qu>t] ( its weight ( cook$ & *opp$ egg-plant pulp4 ,set ! rice 9 a pyramid on a di%2 place ! quails all r\nd 7upright aga9/ ! rice71 & surr\nd ) a ?read ( quail fumet4 #aijj--,,timbale ,,de ,,cailles ,,alex&ra ,coat a well-butt]$ timbale m\ld ) patty pa/e1 & l9e x ) slices ( bacon s z to completely cov] ! pa/e4 ,! slices ( bacon 9 ?is case are !re to prev5t ! moi/5+ ( ! timbale f rea*+ ! pa/e4 ,ins]t a piece ( foie gras into ea* quail2 /iff5 !m 9 butt]1 & set !m aga9/ ! sides ( ! timbale 9 successive ti]s4 ,completely g>ni% ! middle ) small1 peel$ truffles2 add "o-qu>t] p9t ( excell5t /ock ) ,madeira 7p] six quails71 & a few bits ( bay-leaf4 ,close ! timbale ) a lay] ( pa/e & cook 9 a mod]ately hot ov5 = "o & "o-qu>t] h\rs4 ,turn out ^u )draw+ f ! ov51 & s]ve ! di% z x /&s4 ,n4,b4--7#a7 ,! %ell ( pa/e m]ely s]ves to hold 9 ! quails & _! g>ni%1 & ought n to be eat54 7#b7 ,! same timbale may be prep>$ ) ortolans1 except t ^! ne$ only =ty-five m9utes' cook+4 ,cold ,quails #aija--;,,*aud-,,froid ,,de ,,cailles ,,en ,,belle-,,vue ,! quails %\ld be bon$ = a *aud-froid1 & /uff$ ) grat9 =cemeat ( game ) a rod ( foie gras & ano!r ( truffle set 9 ! middle4 ,?is done1 re%ape !m2 wrap !m ea* 9 a squ>e ( musl92 poa* !m = tw5ty m9utes 9 an excell5t veal /ock1 & let !m cool !re94 ,:5 !y are q cold1 dry !m2 & dip !m1 s z to v5e] !m all ov]1 9 a good br[n *aud-froid sauce 7,no4 #cd71 prep>$ ) quail fumet4 ,decorate ! brea/ ( ea* quail elegantly ) bits ( truffle & poa*$ :ite ( egg2 spr9kle ) cold melt$ sav\ry jelly1 s z to fix ! decoration2 & leave to set4 ,remove ! excess ( sauce f ar\nd ! quails2 set !m 9 a squ>e1 deep di%2 cov] !m ) v good limpid sav\ry jelly1 & place !m 9 a refrig]ator until !y are requir$4 #aijb--;,,cailles ,,en ,,caisses ,prep>e ! quails z = a *aud-froid1 z above2 b set ea* 9 an oval1 pleat$ case ( delicate porcela9 or pap]4 ,bord] ) a ?9 ?read ( *opp$ jelly1 & on ea* quail set a head1 ! eyes ( :i* may be imitat$ by means ( a r+ ( :ite ( egg & a c5tral spot ( truffle4 #aijc--;,,cailles ,,glac,,es ,,au ,,granit ,i %all only give a few recipes ( ?is class2 = ! s]ies is a long "o1 & ,i recomm5d !m m p>ticul>ly on acc\nt ( _! qua9tness4 ,^! di%es1 :]e9 a sug>y & glaz$ prep>ation is introduc$1 are highly e/eem$ 9 summ]2 b !y really belong to ! cul9>y rep]tory ( hot c\ntries4 #aijd--;,,cailles ,,glac,,es ,,c]isette4 ,prep>e ! quails z = an entre & poa* !m = #ab m9utes 9 a /rong veal /ock1 ) ,*ampagne4 ,?is done1 put !m ea* into a small1 oval m\ld2 fill up ^! m\lds ) cook+-liquor1 cle>$ ( all grease & /ra9$1 & leave !m to set on ice4 ,?is prelim9>y proc$ure applies to all quail di%es 9 ?is s]ies4 ,n[ prep>e a ,granit ) *]ry juice 7see ,no4 #bicj74 ,set ?is ,granit 9 a pyramid on a di% incru/$ 9 ice4 ,turn out ! quails & place !m r\nd ! ,granit2 fill up ! gaps betwe5 !m ) small heaps ( /on$ *]ries1 poa*$ 9 syrup = a few m9utes & q cold4 #aije--;,,cailles ,,glac,,es ,,c>m54 ,prep>e ! quails z above1 & place !m r\nd a rock ( ,granit made f pomegranates4 #aijf--;,,cailles ,,glac,,es ,,m>yl&4 ,set !m r\nd a rock ( ,granit made ) p9eapple4 #aijg--;,,cailles ,,glac,,es ,,re9e ,,amelie4 ,prep>e ! quails 9 ! usual way1 & lay !m r\nd a rock ( ,granit prep>$ ) tomatoes4 #aijh--;,,cailles ,,glac,,es ,,au ,,roman,e4 ,poa* ! quails 9 /ock comb9$ ) ,romane w9e1 & set !m r\nd a rock ( ,granit made ) v]juice4 #aiji--;,,filets ,,de ,,cailles ,,aux ,,pommes ,d',,or4 ,raise ! quails' suprmes1 aft] hav+ poa*$ & cool$ !m4 ,set ^! suprmes 9 ! r9ds ( small oranges or tang]9es1 & fill up ! r9ds ) jelly prep>$ ) ,port4 ,:5 ab\t to s]ve1 deck ea* orange or tang]9e1 by means ( ! pip+-bag1 ) a small ornam5t ( ,granit1 prep>$ ) ! juice ( ! fruit us$4 #aiaj--;,,cailles ,,cecilia ,roa/ ! quails1 keep+ !m juicy1 & leave !m to cool4 ,?is done1 raise _! fillets & sk9 ^!2 !n1 ) ! rema9s ( ! meat & an equal quantity ( foie gras1 prep>e a pure4 ,set ea* fillet ( quail on a simil>ly-%ap$ slice ( liv]1 caus+ x to adh]e by means ( ! prep>$ pure1 & coat ) br[n *aud-froid sauce4 ,:5 ! sauce has q set1 place ^! fillets 9 an ev5 bord]-m\ld1 clo!d ) v limpid aspic1 & decorat$ ) truffles4 ,fill up ! m\ld ) ! same aspic jelly1 & let ! latt] set4 ,:5 ab\t to s]ve1 turn out on a napk91 aft] ! mann] ( an aspic4 #aiaa--;,,cailles ,,au ,,*,,teau-,,yquem ,prep>e ! quails l ^? 8 la ,ri*elieu0 7,no4 #ahie74 ,aft] hav+ add$ ! juli5ne1 spr9kle !m ) ,*teau-,yquem2 cov]2 r$uce1 & complete _! cook+ z direct$4 ,:5 !y are poa*$1 transf] !m to ano!r saucepan2 add t5 slices ( truffle p] quail2 /ra9 _! cook+-liquor1 ?r\gh musl91 ov] !m1 & poa* !m = a fur!r two m9utes4 ,?is done1 place ! quails 9 a timbale2 cov] !m ) ! cook+-liquor cle>$ ( all grease2 leave x to set1 & s]ve on a block ( ice4 #aiab--,,m&>9es ,,de ,,cailles ,slice ! tang]9e r9ds at _! /em-ends ) an ev5 r\nd cutt]2 remove ! sections2 put !m to dry1 & sk9 !m raw4 ,?ree-p>ts g>ni% ! tang]9e r9ds ) a quail ,m\sse1 comb9$ ) foie gras1 cut into dice2 set a roa/$ quail's fillet on ! ,m\sse2 coat ) br[n *aud-froid sauce1 & cov] ) ! sections ( tang]9e1 glaz$ ) aspic jelly4 ,keep 9 ! cool = "s "t & di% on a napk94 #aiac--;,,cailles ,,nillson ,proce$ z = 8,cailles au ,*teau-,yquem10 & set ea* quail 9 a small1 silv] cassolette4 ,cov] ) ! cook+-liquor1 cle>$ ( grease & /ra9$1 & surr\nd ea* quail ) f\r small v :ite cocks' kidneys4 #aiad--;,,cailles ,,ri*elieu ,,froides ,prep>e ^! l ! 8,hot ,cailles ,ri*elieu02 place !m 9 a squ>e1 deep di%2 cov] ) ! cook+-liquor & ! g>ni% & let !m cool until ! cook+-liquor sets4 ,!n cle> ! di% ( all grease & s]ve on a block ( ice4 #aiae--,,timbale ,,de ,,cailles ,,tz>9e ,l9e a r\nd pie-di% ) ord9>y pa/e1 & coat x inside ) slices ( bacon4 ,9 ! middle1 place a fre% foie gras season$ ) salt1 pepp] & allspice1 & surr\nd x ) quails1 /uff$ ) qu>t]s ( truffles1 set upright ) _! brea/s aga9/ ! bacon4 ,fill up ! timbale ) :ole raw & peel$ truffles2 cov] ) a r\nd slice ( bacon2 close ! timbale ) a lay] ( pa/e seal$ d[n r\nd ! edges2 make a slit 9 ! top1 & bake 9 a hot ov5 = "o & "o-qu>t] h\rs4 ,:5 )draw+ ! timbale f ! ov51 p\r into x "s veal /ock flav\r$ ) ,madeira1 & let x be suffici5tly gelat9\s to set l a jelly4 ,keep ! timbale 9 ! cool = "o or two days be=e s]v+ x4 #aiaf--;,,cailles ,a ,,la ,,v5dangeuse ,roa/ ! quails2 let !m cool1 & set !m1 ea* 9 a little doss] ( dry pa/e1 re/+ aga9/ a cu%ion ly+ on a r\nd di%4 ,on top ( ! cu%ion plant a leafy v9e-%oot be>+ grapes4 ,surr\nd ! quails ) :ite & black grapes 7peel$ & pipp$7 & cov] ) a slightly gelat9\s aspic jelly1 prep>$ ) liqueur br&y4 #aiag--,,m\sses ,,de ,,cailles ,see ! v>i\s rem>ks made conc]n+ ?is subject1 "u ,pheasant1 ,p>tridge & ,woodcock4 #aiah--,,l& ,,rail1 ,,roi ,,de ,,cailles ,,ou ,r,,le ,,de ,,g5,,ts ,! ,l& ,rail1 :i* mu/ n be confus$ ) ! ,wat] ,rail1 is mo/ (t5 s]v$ roa/$1 b all ! quail recipes1 hot or cold 7except ^? 9 :i* ,granit =ms an accompanim5t7 may be appli$ to x4 #aiai--;,,hazel-,,h5s #aibj--;,,black ,,game #aiba--,,prairie-,,h5s #aibb--,,pt>migan #aibc--;,,gr\se #aibd--;,,gangas ,^! birds1 "o or two ( :i*1 su* z gr\se & ! hazel-h51 are ( incomp>able delicacy & high cul9>y value1 are mo/ly s]v$ roa/$4 ,m\sses1 ,m\ssel9es & ,salmis are also prep>$ f !m1 aft] ! directions already giv54 ,b ,i mu/ rem9d ! read] t :5 !y s]ve 9 ! prep>ation ( a salmis1 _! sk9s & legs1 :i* are bitt]1 mu/ be disc>d$4 ,all ^! birds mu/ be treat$ :ile /ill v fre%4 #aibe--;,,grives ,,et ,,m]les ,,de ,,corse 7,?ru%es & ,corsican ,blackbirds7 ,! great] "p ( ! quail recipes1 m p>ticul>ly ! 8en cass]ole0 & 8s\s la c5dre0 ones1 may be appli$ to ^! excell5t birds4 ,! two foll[+ recipes are prop] to !m4 #aibf--;,,grives ,,ou ,,m]les ,a ,,la ,,bonne-,,femme ,cook ! birds 9 butt]1 ) "o oz4 ( v small dice ( salt$ brea/ ( bacon to ea* bird4 ,put !m into a hot cocotte ) two-?irds oz4 ( butt] p] bird2 heat2 add "s squ>e crotons fri$ 9 butt]2 spr9kle ) ! saucepan-swill+s1 :i* %\ld be a few drops ( br&y2 cov]1 & s]ve v hot imm$iately4 #aibg--;,,grives ,,ou ,,m]les ,a ,,la ,,li,,geoise ,cook ! birds 9 butt] on ! /ove1 9 an uncov]$ e>!nw>e saucepan4 ,:5 !y are ne>ly done1 spr9kle !m ) two f9ely-*opp$ junip] b]ries p] bird2 add "s r\nd crotons ( bread-crumb fri$ 9 butt]2 cov]1 & s]ve v hot4 ,?is proc$ure p>ticul>ly suits ?ru%es1 m especially :5 ^! come f ! ,ard5nes4 #aibh--;,,grives ,,et ,,m]les ,,froids ,! v>i\s1 cold prep>ations ( quails1 except ^? compris+ a ,granit1 may be appli$ to ?ru%es4 ,al\ettes ou ,mauviettes 7,l>ks7 ,^! birds are g5]ally s]v$ to ! numb] ( two or ?ree = ea* p]son4 #aibi--,,mauviettes ,a ,,la ,,bonne-,,femme ,proce$ exactly z direct$ = ! ?ru%es4 #aicj--,,mauviettes ,a ,,la ,m,,re ,,m>ianne ,slice "s peel$ & cor$ russet apples1 & ?ree-p>ts cook !m 9 butt]4 ,spread ?is /ew 9 ?ick lay]s on a butt]$ di%4 ,simply /iff5 ! season$ l>ks 9 nut-br[n butt]1 & place !m ^u ! /ew$ apples1 press+ !m slightly into ! latt]4 ,spr9kle ) v f9e bread-crumbs & melt$ butt]1 & set to glaze 9 ! ov5 or at ! ,salam&]1 j long en\gh to complete ! cook+ ( ! l>ks4 #aica--;,,al\ettes ,,du ,p,,re ,,philippe ,clean "s f9e1 m$ium-siz$ potatoes1 all[+ "o to ea* l>k2 & cut a cov] f ea*1 :i* ?9 d[n until x is only "o-six? in* ?ick4 ,) a root-spoon1 holl[ out ! potatoes 9 su* wise z to all[ ( _! ea* enclos+ a l>k4 ,/iff5 ! l>ks 9 butt]1 & add !reto "s salt$ brea/ ( bacon1 cut into small dice & blan*$1 & 9 ! proportion ( "o-?ird oz4 p] l>k4 ,place a l>k 9 ea* potato1 toge!r ) a few bacon dice & "s ( ! cook+-fat2 return cov] ( ea* potato to its place2 fix x !re by means ( cotton1 & wrap ea* potato 9 oil$ pap]4 ,lay !m on ! he>?1 cov] !m ) hot c9d]s1 & cook = ab\t =ty m9utes1 tak+ c>e to r5ew ! c9d]s f "t to "t4 #aicb--,,mauviettes ,,froides ,:5 cold1 l>ks may be prep>$ 9 pla9 *aud-froid fa%ion1 9 cases1 9 ,belle-vue1 9 ,aspic1 z ,m\sses1 c41 9 pursuance ( ! directions giv5 "u ^! v>i\s recipes4 #aicc--,,ortolans ,s]ve ortolans z pla9ly z possible2 b ! be/ me?od ( prep>+ !m is roa/+4 ,h[ev]1 = ! sake ( v>iety1 !y may be prep>$ z foll[s3-- #aicd--,,sylphides ,d',,ortolans ,butt] "s v small porcela9 or silv] cassolettes1 & g>ni% !m half-full ) m\ssel9e =cemeat ( ortolans prep>$ ) truffle ess5ce4 ,set ^! cassolettes 9 ! front ( ! ov51 t ! =cemeat may poa*4 ,cook 9 butt]1 = ?ree m9utes only1 z _m ortolans z !re are g>ni%$ cassolettes1 & proce$ s z to h !m j ready :5 ! =cemeat is poa*$4 ,place an ortolan 9 ea* cassolette1 & spr9kle !m ) nut-br[n butt]1 comb9$ ) a little pale melt$ glaze & p9eapple juice4 #aice--;,,becs-,,figues ,,et ,,begu9ettes 7,fig ,peck]s7 ,^! birds are n met ) 9 ,engli% m>kets2 x is !re=e useless to give ! recipes conc]n+ !m4 ,i w only say t !y may be prep>$ l ! l>ks4 #aicf--;,,can>ds ,,sauvages 7,wild ,duck7 #aicg--,,s>celles 7,teal7 #aich--,,pilets 7,p9tails & ,widgeons7 ,birds ( ?is class are mo/ly s]v$ roa/$4 ,!y may1 h[ev]1 be us$ 9 prep>+ excell5t ,salmis1 :i* may be made aft] 8,salmis de ,faisan0 7,no4 #ahdg7 or aft] 8,salmis la ,r\5naise0 7,no4 #agfc74 ,!y may also be prep>$ aft] all ! recipes ( 8,caneton la ,r\5naise40 #aici--,,pluvi]s ,,dor,s 7,gold5 ,plov]7 #aidj--,,vanneaux 7,lapw+s7 #aida--;,,*evali]s ,,div]s 7,v>i\s ,s&pip]s7 ,^! v>i\s birds are g5]ally s]v$ roa/$4 ,!y may also be s]v$ 8en ,salmis10 b 9 t case ! sk9 mu/ be disc>d$ 9 ! prep>ation ( ! cullis4 ,!y only appe> on v ord9>y m5us1 & c\ld n be s]v$ at an important d9n]4 ,,*apt] ,,xvii ,,roa/s ,,& ,,salads ,9 ! fir/ "p ( ?is "w ,i expla9$ ! fundam5tal pr9ciples gov]n+ ! treatm5t ( ,roa/s1 & ,i n[ h to add only a few words to :at has already be5 said4 ,recipes may be consummate 9 detail & 9 accuracy1 & /ill !y w be f\nd want+ 9 ! matt] ( ,roa/s2 = exp]i5ce alone c tell ! op]ator :e!r ! jo9t he is treat+ be old or "y1 fre% or /ale2 :e!r x mu/ be cook$ quickly or sl[ly1 & all ! !ories t ,i might advance on ?is subject1 ?\gh p]haps !y might n be useless1 w\ld at lea/ prove impracticable n9e times out ( t54 ,i %all n prescribe any limit ( "t = ,roa/s1 except 9 v special cases1 & ev5 s t limit w only be approximate4 ,no?+ c be made precise 9 ! matt]2 long practice alone1 away f books1 w tea* x2 = book-rules c only be und]/ood :5 ! light ( practical k is focuss$ ^u !m4 #aidb--;,,accompanim5t ,,( ,,roa/s ,x /ruck me z desirable t ,i %\ld give 9 ?is *apt] ! recipes ( ! v>i\s prep>ations :i*1 9 ,engl&1 are s]v$ ) ,roa/s3--,york%ire ,pudd+1 ,veal ,/uff+1 c4 ,hav+ treat$ ( ! accompany+ sauces to ,roa/s 9 ,"p ,i1 ,i ne$ only recall !m "h4 #aidc--,,york%ire ,,pudd+ 7,= ,beef ,roa/s7 ,mix "o-half lb4 ( sift$ fl\r ) six eggs & "o qu>t ( boil$ milk1 add+ ! eggs "o by "o & ! milk little by little4 ,season ) salt1 pepp] & nutmeg4 ,p\r ?is prep>ation into a deep bak+-pan1 conta9+ "s v hot dripp+1 & bake 9 ! ov54 ,if ! jo9t be roa/$ on ! spit1 put ! ,york%ire pudd+ "u x1 on tak+ ! =m] out ( ! ov51 & let x ?us become saturat$ ) ! gravy & fat t fall f ! roa/4 ,cut into squ>es or loz5ges1 & set ^! r\nd ! ,roa/ or s]ve !m sep>ately4 #aidd--,,sage ,,& ,,onions ,,/uff+ 7,= ,turkeys1 ,ducks & ,geese7 ,bake f\r l>ge onions 9 ! ov5 ) _! sk9s on4 ,?is done1 peel !m & f9ely *op !m2 fry !m 9 butt] ) a p9* ( dry gre5 *opp$ sage4 ,add bread-crumbs1 soak$ 9 milk & press$1 equal 9 weight to ! onions1 & half ! weight ( *opp$ veal fat4 #aide--,,veal ,,/uff+ 7,= ,veal & ,pork7 ,?is /uff+ is made f equal quantities ( *opp$ suet1 sift$ bread-crumbs1 & *opp$ p>sley4 ,season ) salt & pepp] z = an ord9>y =cemeat1 & be lib]al ) ! nutmeg4 ,coh]e ?is =cemeat ) ?ree small eggs p] two lbs4 ( ! above prep>ation4 #aidf--,,roa/s ,,( ,,but*]',s ,,meat ,i mu/ rem9d ! read] ( ?is pr9ciple1 viz43 t h[ev] natural x may seem 9 a d9n] to s]ve a roa/$ jo9t z a ,remove1 a piece ( but*]'s meat mu/ nev] /& z a ,roa/4 ,roa/s really only comprise ,f[l & ,fea!r$ ,game1 provid$ ! m5u only ann\nces "o roa/4 ,if two are ann\nc$1 ! second g5]ally consi/s ( "s k9d ( cru/acean1 su* z a ,lob/]1 a ,sp9y ,lob/] or ,crayfi%1 g5]ally s]v$ 9 ! =m ( a ,m\sse2 or ( a prep>ation ( foie gras1 i4e43 ei!r a ,pt1 a ,t]r9e1 a ,m\sse or a ,p>fait2 sometimes1 too1 by a v good ham or a d]ivative prep>ation !re(4 ,beef ,roa/s #aidg--,,roa/ ,,ribs ,,( ,,beef ,cle> ! jo9t ( ! v]tebr & ! yell[ ligam5ts4 ,roa/ be=e a mod]ately fi]ce fire1 & place ! jo9t if possible 9 an uncov]$ brais+-pan1 ! sides ( :i* may protect ! meat dur+ ! cook+ process4 #aidh--,,roa/ ,,upp]-,,fillet ,break ! project+ bones ( ! v]tebr1 & sev] ! yell[ ligam5t at v>i\s po9ts4 ,= ?is jo9t ! heat %\ld be fi]c] ?an 9 ! previ\s case1 ! limit ( "t be+ less4 #aidi--,,roa/ ,,sirlo9 ,^! enorm\s pieces are sc>cely trimm$2 ! excess ( flank alone is suppress$2 b ! fillet mu/ rema9 cov]$ by a consid]able ?ickness ( fat1 :i* protects x :ile roa/+4 ,)\t ?is precaution>y measure1 ! "u-cut w\ld be cook$ long be=e ! upp]-fillet1 & w\ld dry up4 ,! fire %\ld be conc5trat$1 regul> & n too fi]ce = ?is jo9t4 ,! flat bones ( ! v]tebr mu/ be brok5 at _! base1 b n deta*$4 #aiej--;,,fillet ,,( ,,beef ,fillet ( beef int5d$ = roa/+ %\ld be c>efully cle>$ ( its two s9ewy envelopes4 ,b1 s9ce ?is trimm+ t5ds to let x dry :ile cook+1 7 ! meat left z x /&s1 x is cu/om>y to l>d x ) /rips ( fre% fat bacon1 :i* protect x2 or x may be wrapp$ 9 slices ( bacon4 ,9 c]ta9 circum/ances1 x is cov]$ on top & b5ea? ) slices ( beef fat1 flatt5$ to ! ?ickness ( a ra%] ( bacon by means ( a beat]1 & ti$ on ) /r+4 ,fillet ( beef %\ld be cook$ ) a some:at fi]ce fire1 &1 9 ,engl&1 x is usually kept und]done t[>ds ! c5tre4 ,n4,b4--,l>ge roa/ jo9ts ( beef are always accompani$ by ,york%ire pudd+1 grat$ ,horse-radi% or ,horse-radi% sauce 7,no4 #aai or #ach74 #aiea--,r,,tis ,,de ,,veau 7,veal ,roa/s7 ,9 my op9ion1 ! spit does n suit veal1 :atev] be ! quality ( ! latt]4 ,pol+ 7,no4 #bej7 is pref]able & suits x bett]4 ,! quality ( meat c b be enhanc$ "u ! treatm5t ,i sugge/1 m p>ticul>ly z ! pol+-liquor con/itutes a mu* ri*] gravy ?an t :i* g5]ally accompanies veal roa/$ on ! spit4 ,9 ,engli% cook]y roa/ veal is always accompani$ by boil$ ham or brea/ ( bacon4 ,veal ,/uff+ 7,no4 #aide7 poa*$ 9 /eam 9 a special m\ld1 & cut into slices1 is s5t at ! same "t4 ,roa/ jo9ts ( veal are g5]ally ! ,lo91 ! be/ end1 ! ,neck or ! ,fillet4 ,sometimes1 too1 b m r>ely1 ! ,cu%ion is roa/$4 #aieb--,,mutton ,,& ,,lamb ,,roa/s ,mutton & ,lamb are ! be/ possible meats to roa/1 &1 z f> z !y are conc]n$1 ! cul9>y treatm5t might be limit$ to roa/+4 ,true1 good results are obta9$ f poa*+ mutton & pol+ home-lamb2 b x is advisable only to h rec\rse to ^! me?ods :5 a m5u requires v>y+4 ,! ,mutton jo9ts roa/$ are ! ,leg1 ! ,d\ble or ,pair ( ,h9d-legs1 ! ,b>on or 7,h9dqu>t]s71 ! ,saddle & ! ,neck4 ,! ,%\ld] also makes an excell5t roa/1 b x may only appe> on m or less unimportant m5us4 ,roa/ jo9ts ( mutton & lamb are always accompani$ by ,m9t ,sauce 7,no4 #acf74 #aiec--,,pork ,,roa/s ,pork roa/s may only appe> on v ord9>y m5us1 & really belong to dome/ic cook]y4 ,! pork jo9ts = roa/+ are ! ,legs1 ! ,fillets1 & ! ,neck4 ,! jo9ts select$ %\ld be ^? d]iv$ f v "y animals1 & ! r9d %\ld be left ^u !m1 & cut deeply 9 criss-cross l9es1 s z to =m a loz5ge patt]n4 ,pork %\ld always be roa/$ be=e a fi]ce fire1 & x is accompani$ by its gravy & ,sage & ,onions 7,no4 #aidd7 or ,apple sauce 7,no4 #aab74 ,sometimes ,apple sauce is replac$ by ,cranb]ry sauce 7,no4 #aae72 :ile ,rob]ts sauce ,esc(fi] is also admirably suit$ to ^! roa/s4 #aied--,,v5ison ,,roa/s ,i h already po9t$ out t ,roebuck is n v mu* eat5 9 ,engl&1 & t ?is excell5t gr\nd game mu/ be us$ )\t hav+ be5 m>9ad$4 ,e piece ( roebuck mu/ be trimm$ & cle>$ ( t5dons1 l>d$ ) l>d+ bacon1 or1 at lea/1 c>efully wrapp$ 9 ! latt]2 & roa/$ be=e a fi]ce fire & kept und]done t[>ds ! c5tre4 ,! jo9ts ( roebuck mo/ commonly roa/$ are ! ,legs & ! ,saddle4 ,! fall[ ,de] & ! ,/ag supply ! great] "p ( ! ,v5ison consum$ 9 ,engl&2 & :5 ^! animals are ( good quality _! fle% is cov]$ by a ?ick coat ( :ite fat1 :i* is v highly e/eem$ by connoisseurs4 ,only ! neck & ! haun* are roa/$1 & ! latt] consi/s ( "o leg ) half ( ! saddle atta*$4 ,?is v5ison is nev] m>9ad$1 b x %\ld be kept = z long z possible 9 a dry & well-air$ place1 t ! meat may be gamy4 ,be=e hang+ ! jo9t1 dr$ge x well ) a mixture ( fl\r & pepp]1 t x may keep dry & free f ! flies4 ,:5 ab\t to prep>e ?is ,v5ison1 scrape (f ! coat+ ( fl\r2 wrap x 9 an envelope ( firm suet d\gh4 ,cov] ! :ole ) oil$ pap]1 ti$ on ) /r+2 & place ! jo9t be=e a regul>1 r$ fire1 conc5trat$ & fi]ce4 ,:5 ! jo9t is ?\ght to be cook$1 peel (f its envelope2 season x ) salt2 spr9kle x ) a few p9*es ( fl\r1 & pl5ty ( melt$ butt]1 & br[n x z quickly z possible4 ,l>ge jo9ts ( ,v5ison all[ ( ! foll[+ adjuncts3--,poivrade sauce & its d]ivatives1 su* z ,v5ison sauce & ,gr&-,v5eur sauce2 also ! ,cumb]l& & ,ox=d sauces ( ,engli% cook]y4 ,g5]ally a sauceboat ( r$-currant jelly is s5t ) ^! jo9ts1 unless ! accompany+ sauce already conta9s "s ( x4 ,f[l ,roa/s #aiee--,,pullets ,l>ge birds1 :5 roa/$1 %\ld always be salt$ inside1 truss$ & cov]$ ) slices ( bacon4 ,!y %\ld be cook$ be=e a conc5trat$ & mod]ately fi]ce fire4 ,ab\t t5 m9utes be=e unhook+ !m1 remove _! cov]+ ( bacon1 t _! brea/s may col\r4 ,a bird is kn[n to be cook$ :5 ! juice :i* issues f x1 if x be held ov] a plate1 is :ite4 ,hav+ asc]ta9$ t x is cook$1 set x on a v hot di% & s]ve x in/antly4 ,9 ,engl& x is cu/om>y to surr\nd ! f[l ) grill$ sausages or slices ( bacon1 & to s5d a sauceboat ( bread sauce 7,no4 #aac7 at ! same "t z ! gravy4 #aief--,,truffl$ ,,pullet ,empty ! pullet int5d$ = truffl+1 by means ( a little hole on ! side ( ! belly1 & rememb] to keep ! sk9 ( ! neck :ole4 ,?is done1 remove ! coll> bone at ! summit ( ! brea/1 & deta* ! sk9 f ! :ole ( ! brea/4 ,= a f9e pullet1 !re w be ne$$ "o & "o-half lbs4 ( truffles4 ,aft] hav+ well bru%$ & wa%$ ! truffles1 c>efully peel !m2 select "o ( ! l>ge/2 cut x into slices1 & put ^! aside4 ,n[ qu>t] ! o!r1 lett+ ea* piece weigh ab\t ?ree oz4 ,p\nd ! truffle peel ) two lbs4 ( v fre% pork fat1 & rub ! :ole ?r\gh a sieve4 ,take ab\t "o-half lb4 ( ?is fat2 melt x1 toge!r ) a bay-leaf2 &1 :5 x is q liquid1 add ! qu>t]$ truffles to x 7season$ ) salt & pepp]71 & simm] ! :ole = ab\t t5 m9utes4 ,?is done1 take x (f ! fire2 leave to cool almo/ entirely "u cov]1 & mix ) :at rema9s ( ! truffl$ fat4 ,/uff ! pullet ) ?is prep>ation1 & slip betwe5 ! bird's sk9 & ! fle% ( its brea/ "s ?9 slices ( bacon4 ,^u ! slices ( bacon place ! res]v$ slice ( truffle2 c>efully sew up all ! op5+s 9 ! pullet ) v ?9 /r+2 wrap x 9 "o or two %eets ( butt]$ pap]2 put x on ! spit1 & /& x be=e a conc5trat$ fire :i* %\ld be kept at an ev5 heat ?r\gh\t ! process ( roa/+4 ,ab\t "o-qu>t] ( an h\r be=e s]v+1 remove ! pap] & ! slices ( bacon1 t ! brea/ may col\r4 ,set on a hot di%1 & s5d ! gravy1 :i* %\ld be kept r fat1 sep>ately4 ,! "t all[$ = roa/+ a f9e f[l is some:]e betwe5 "o & "o-qu>t] to "o & "o-half h\rs4 #aieg--;,,*ick5 ,a ,,la ,,re9e ,,& ,,spr+ ,,*ick5s ,! directions giv5 = ! pullet also apply to o!r k9ds ( f[l1 provid$ ! diff]5ce 9 size be tak5 into acc\nt4 #aieh--,,spr+ ,,*ick5s ,a ,,la ,,russe ,truss ! *ick5 & soak its brea/ = five m9utes 9 boil+ wat]1 t ! fle% & ! sk9 may be /iff4 ,l>d x ) ?9 /rips ( bacon & an*ovy fillets2 fill x ) smoo?1 truffl$ sausage-meat1 & roa/ x on ! spit4 ,at ! la/ mom5t1 :5 ! bird is cook$1 ba/e x by means ( a special pap] horn1 ) burn+ melt$ bacon fat1 :i* %\ld frizzle ! f[l's sk9 z x falls ^u x4 ,s]ve a ,rm\lade sauce sep>ately4 #aiei--,,roa/ ,,*icks ,^! birds %\ld1 if possible1 be cook$ 8 la cass]ole40 #aifj--,,roa/ ,,"y ,,turkeys ,be=e truss+ ! "y turkey1 cle> its legs ( all t5dons2 an op]ation effect$ by means ( two incisions made on ! inside ( ! legs1 above & bel[ ! la/ jo9t4 ,seize ! t5dons "o by "o2 fa/5 !m to a braid+ ne$le1 & g5tly turn ! latt]1 ?us roll+ ! t5dons r\nd x4 ,"y turkey is cov]$ ) slices ( bacon & roa/$ l ! ,pullet4 ,x may be /uff$ ) ,sage & ,onions 7,no4 #aidd71 or x may be accompani$ by ,veal ,/uff+ 7,no4 #aide71 poa*$ 9 /eam 9 a special m\ld1 & cut into slices set ar\nd ! bird4 ,x is (t5 accompani$1 also1 by boil$ or grill$ bacon1 or grill$ sausages4 ,a ,bread sauce or a ,cranb]ry sauce may be s]v$ 9 addition to ! gravy4 #aifa--,,truffl$ ,,"y ,,turkey ,proce$ z = truffl$ pullet1 aft] tak+ ! diff]5ce ( size into acc\nt 9 ord] to increase ! quantity ( truffles & fat1 z also ! "t limit4 #aifb--,,roa/ ,,gosl+ ,! ,gosl+1 9 ord] to be roa/$1 %\ld j h rea*$ its full gr[?4 ,9 ,engl& ! bird is /uff$ ) ,sage & ,onions 7,no4 #aidd71 & x is always accompani$ by ,apple ,sauce 7,no4 #aab74 ,?is roa/ mu/ n /& wait+1 & ought to be s]v$ v hot4 #aifc--;,,caneton ,r,,ti 7,roa/ ,duckl+7 ,aylesbury duckl+1 :i* is equal to ! ,nantes v>iety1 is g5]ally /uff$ ) ,sage & ,onions be=e be+ roa/$4 ,its mo/ usual adjunct is ,apple ,sauce1 :i* is sometimes replac$ by melt$1 r$-currant jelly or a ,cranb]ry ,sauce4 #aifd--;,,caneton ,,r\5nais ,see ! v>i\s recipes deal+ ) ?is bird 7,nos4 #agfa & #agfb74 #aife--,,p9tade 7,gu9ea ,f[l7 ,?is bird is only roa/$ :5 q "y1 & x is treat$ l ! pheasant1 ) :i* x has "s po9ts 9 common4 #aiff--,,"y ,,pigeons 7,squabs7 ,select !m fre% f ! ne/ & v plump4 ,!y mu/ be roa/$ be=e a v fi]ce fire & only j done4 ,_! sk9 mu/ be kept crisp4 ,gr\nd-,game ,roa/s #aifg--;,,h>e ,! piece suppli$ by ! h>e = roa/+ is ! 8,rble0 7! back71 :i* con/itutes t "p ( ! animal rea*+ f ! root ( ! neck to ! tail1 ! latt] be+ includ$4 ,! 8,rble0 %\ld be cle>$ ( all t5dons1 & delicately l>d$ ) bacon4 ,roa/ be=e a fi]ce fire = tw5ty m9utes1 & h x only j done4 ,! usual adjunct to ?is piece is ,poivrade ,sauce4 ,9 ,nor!rn c\ntries1 ! adjunct is mo/ commonly "s slightly-sug>$1 /ew$ apples1 or r$ currant jelly4 ,9 ,g]many1 ! pan 9 :i* ! ,rble is roa/$ is swill$ ) s\r cream1 & ?is cream con/itutes ! accompanim5t4 ,sometimes a few drops ( lemon juice or a tablespoon ( melt$ meat glaze is add$4 #aifh--,,"y ,,rabbit ,! v>i\s recipes = ,h>e also apply to ! "y wild rabbit4 ,fea!r$-,game ,roa/s #aifi--;,,faisan ,r,,ti ,ev]y?+ ,i said 9 ! prec$+ *apt] conc]n+ ! classification ( fea!r$ game applies 9 ?is in/ance4 ,all birds int5d$ = roa/+ %\ld be "y1 plump1 & fat4 ,!y %\ld also be high 9 ! case ( pheasants1 p>tridges1 & ! v>i\s k9ds ( woodcock & snipe4 ,a pheasant = roa/+ %\ld always be cov]$ ) slices ( bacon4 ,an excell5t practice :i* greatly improves ! bird is t ( /uff+ x ) a piece ( fre% pork fat1 p\nd$ ) peel+s ( fre% truffles1 if possible4 ,in/ead ( well-p\nd$ fre% pork fat1 an equal weight ( fre% butt] may be us$4 ,?is fatty sub/ance impregnates ! meat :5 x melts1 & keeps ! bird f becom+ dry :ile cook+4 ,! me?od also applies to p>tridge4 ,roa/ pheasant is g5]ally accompani$ by two trimm$ half-lemons & a di% ( potato *ips4 ,! gravy1 :i* %\ld be fat1 is s]v$ 9 a sauceboat1 & bread sauce or "s bread-crumbs fri$ 9 butt] are s5t at ! same "t4 #aigj--;,,faisan ,r,,ti ,a ,,la ,,p]ig\rd9e ,/uff ! pheasant ) two oz4 ( p\nd$ fre% pork fat1 two oz4 ( foie-gras trimm+s1 & a simil> quantity ( raw-truffle p>+s1 ! :ole p\nd$ toge!r & comb9$ ) "o-half lb4 ( raw truffles1 cut into l>ge dice4 ,aft] hav+ cov]$ ! pheasant ) slices ( bacon1 roa/ x 9 accordance ) ! directions giv5 "u ,truffl$ ,pullet4 ,x is bett]1 h[ev]1 to cook & s]ve x 9 a cocotte4 #aiga--;,,faisan ,a ,,la ,,gunzb\rg ,bone two f9e snipes2 empty !m ( _! inte/9es2 fry ^! 9 butt]1 & cru% !m on a plate4 ,*op up ! meat ( ! snipes1 comb9+ half its weight ( cream ) x1 & z mu* butt]2 season ) salt & pepp]1 & add ! cru%$ inte/9es & f\r oz4 ( truffles cut into l>ge dice4 ,/uff a f9e pheasant ) ?is prep>ation2 roa/ x 8en cass]ole10 or r 9 a cocotte4 ,at ! la/ mom5t spr9kle ) a little fumet1 prep>$ f ! snipes' c>casses4 #aigb--,,p>tridges ,! above recipes1 deal+ ) pheasants1 may be appli$ to p>tridges4 #aigc--,,quails ,select !m :ite1 v fat1 & ) ! fat firm4 ,wrap !m 9 a butt]$ v9e-leaf & a ?9 slice ( bacon1 & roa/ !m be=e a fi]ce fire = t5 or twelve m9utes4 ,di% on small bread-crumb crotons1 fri$ 9 butt] ) half-lemons4 ,s]ve _! gravy1 :i*1 ( c\rse1 %\ld be v %ort1 sep>ately4 #aigd--,,roa/ ,,ortolans ,wrap ea* 9 a v9e-leaf2 set !m on a tray1 moi/5$ ) salt$ wat]1 & cause !m to set 9 a fi]ce ov5 = f\r or five m9utes4 ,! small am\nt ( wat] ly+ on ! bottom ( ! ut5sil produces an evaporation :i* prev5ts ! ortolans' fat f melt+2 consequ5tly !re is no ne$ ( slices ( bacon1 butt]1 or gravy4 ,ea* ortolan may be s]v$ 9 a half-lemon1 %ap$ l a basket4 ,n4,b4--,! ortolan is suffici5t 9 itself1 & x ought only to be eat5 roa/$4 ,! products sometimes s]v$ z adjuncts to x1 su* z truffles & foie gras1 are delet]i\s1 if any?+1 to its quality1 = !y modify ! delicacy ( its flav\r1 & ?is modification is m p>ticul>ly noticeable ! m highly flav\r$ ! adjunctive products may be4 ,) its accompanim5ts x becomes a sumptu\s di%1 = ! simple reason t x is exp5sive2 b x does n foll[ t ! true connoisseur w l x2 x mu/ be pla9ly roa/$ to suit him4 #aige--,,ortolans ,,aux ,,que/*es ,cut two l>ge que/*es into halves1 & all[ "o half = ea* ortolan4 ,g>ni% ! inside ( ea* ) a piece ( butt] ! size ( a hazel-nut2 set !m on a tray1 & put !m 9 ! ov54 ,:5 !y are almo/ cook$1 on ea* half ( ! que/*es place a moi/5$ ortolan1 wrapp$ 9 a v9e-leaf1 & bake !m 9 a v hot ov5 = f\r m9utes4 ,salt !m :5 tak+ !m out ( ! ov51 & spr9kle !m1 by means ( a bru%1 ) v]juice4 ,s]ve !m z !y /&1 b ! que/*es are n eat52 !y only s]ve z a support = ! ortolan4 #aigf--,,ortolans ,,au ,,suc ,d',,ananas ,heat "s fre% butt] 9 a flat1 e>!nw>e cocotte1 & all[ "o-qu>t] oz4 ( x to ea* ortolan4 ,roll ! previ\sly salt$ ortolans 9 ?is butt]1 & put !m 9 a v hot ov5 = ?ree m9utes4 ,:5 tak+ !m out ( ! ov51 spr9kle !m ) a few tablespoonfuls ( v cold p9e-apple juice4 ,cov] ! cocotte1 & s]ve imm$iately4 ,! cocotte %\ld be j l>ge en\gh to hold ! ortolans4 #aigg--,,roa/ ,,woodcock ,x %\ld be j suffici5tly high4 ,remove its gizz>d2 truss x1 pi]c+ ! legs ) ! beak1 aft] hav+ drawn ! eyes2 cov] x ) slices ( bacon1 & cook x be=e a good fire = f fifte5 to eighte5 m9utes4 ,di% on a cu%ion ( fri$ bread1 & s]ve ! swill+-liquor sep>ately1 :i* 9 ?is case %\ld be br&y & a few drops ( good game gravy4 #aigh--,,snipes ,,& ,,becots ,= ! prep>ation1 proce$ z = ! woodcock4 ,cause to set be=e a fi]ce fire1 & cook = n9e m9utes4 #aigi--;,,grives ,,et ,,m]les ,,de ,,corse 7,?ru%es & ,corsican ,blackbirds7 ,truss !m1 & wrap !m 9 slices ( bacon4 ,ins]t a junip] b]ry into ! ?ru%es4 ,roa/ be=e a mod]ately fi]ce fire = t5 or twelve m9utes1 & di% on small cu%ions ( fri$ bread4 ,s]ve a v %ort gravy sep>ately4 #aihj--,,mauviettes 7,l>ks7 ,wrap !m 9 v ?9 slices ( bacon1 & impale !m on a skew]1 or disc>d ! slices ( bacon1 & m]ely impale !m on a skew]1 sep>at+ !m by blan*$ squ>es ( brea/ ( bacon4 ,roa/ = t5 m9utes be=e a fi]ce fire4 ,di% on small fri$ crotons1 ) qu>t]s ( lemon & bun*es ( wat]cress all r\nd4 #aiha--;,,can>ds ,,sauvages 7,wild ,duck7 ,,s>celles 7,teal7 ,,pilets 7,widgeons & ,p9tails7 ,^! birds are n cov]$ ) slices ( bacon1 & are roa/$ be=e a fi]ce fire4 ,wild duck mu/ be kept und]done1 &1 9 view ( ?is1 tw5ty m9utes suffice = ! roa/+4 ,di% ) lemons & bun*es ( wat]cress all r\nd4 ,wild duck1 roa/$ ,engli%-fa%ion4--,treat x z above2 s5d an apple sauce to ! table ) x4 ,wild duck la ,big>rade4--,?is is roa/$ 9 a simil> mann]4 ,surr\nd x ) sections ( orange1 sk9n$ raw1 & s]ve a cle> ,big>rade sauce sep>ately4 ,! teal1 :i* is a small1 wild duck1 is roa/$ be=e a fi]ce fire = f t5 to twelve m9utes1 & is surr\nd$ ) lemons & wat]cress4 ,widgeons & p9tails are treat$ l ! teal1 b !y are all[$ ?ree or f\r m9utes m 9 ! roa/+4 #aihb--,,pluvi]s ,,dor,s 7,gold5 ,plov]7 ,,vanneaux 7,lapw+s7 ,,*evali]s ,,div]s 7,v>i\s ,s&pip]s7 ,^! birds are n cov]$ ) slices ( bacon2 !y mu/ be roa/$ be=e a v fi]ce fire1 & kept some:at und]done4 ,!y mu/ be s]v$ z soon z ready1 z wait+ is prejudicial to !m4 ,!y admit ( no accompanim5t or g>ni%1 except a v %ort gravy4 #aihc--;,,gr\ses1 ,,coqs ,,de ,,bruy,,re 7,black ,game7 ,,gel9ottes 7,hazel-h5s7 ,^! birds mu/ be v fre% :5 roa/$1 & %\ld be kept mod]ately und]done4 ,!y all[ ( ! same adjuncts z pheasant1 i4e41 bread sauce1 bread-crumbs1 potato *ips1 & gravy2 & _! brea/s alone are s]v$ z a rule4 ,gr\se & hazel-h5s1 :5 !y are "y1 make incomp>ably f9e roa/s4 ,,salads ,salads are ( two k9ds3 simple1 or comp\nd4 ,simple1 or raw salads always accompany hot roa/s2 comp\nd salads1 :i* g5]ally consi/ ( cook$ vegetables1 accompany cold roa/s4 #aihd--,,! ,,season+ ,,( ,,salads #a4 ,oil season+ may be appli$ to all salads1 & is made up ( ?ree p>ts ( oil to "o "p ( v9eg>1 ) salt & pepp]4 #b4 ,cream season+ is p>ticul>ly well suit$ to salads ( e>ly-season lettuce & cos lettuce1 & is made up ( ?ree p>ts ( v fre% & n v ?ick cream to "o "p ( v9eg>4 #c4 ,egg season+ is prep>$ f cru%$ h>d-boil$ yolks ( egg1 mix$ 9 ! salad-b[l ) oil1 v9eg>1 salt1 & pepp]4 ,! :ites ( egg1 cut into ?9 /rips1 are add$ to ! salad4 ,?is season+ may also be a light mayonnaise sauce4 #d4 ,bacon season+ is us$ especially = d&elion1 r$-cabbage1 & corn salads4 ,9 ?is case ! oil is replac$ by ! grease ( ! bacon dice1 :i* are melt$ & frizzl$ 9 ! omelet-pan4 ,?is grease is p\r$1 :ile hot1 ) ! bacon dice1 ov] ! salad1 :i* %\ld be 9 a hot salad-b[l & already season$ ) salt1 pepp]1 & ! v9eg> :i* has s]v$ 9 swill+ ! omelet-pan4 #e4 ,mu/>d ) cream season+ is us$ p>ticul>ly ) beetroot salads1 ) salads ( cel]iac1 & ) gre5 salads :]e9 beetroot plays a major "p4 ,x is made up ( a small tablespoonful ( mu/>d1 mix$ ) "o-?ird p9t ( fre% & some:at ?9 cream1 ! juice ( a fair-siz$ lemon1 salt1 & pepp]4 ,n4,b4--,i %\ld l to po9t out t mayonnaise sauce mu/ only be us$ 9 v small quantities 9 ! season+ ( salads4 ,x is indige/ible1 & _m con/itutions _c suff] x1 especially at night at ! end ( a d9n]4 ,raw onion %\ld likewise only be us$ 9 salads ) great mod]ation1 9 view ( ! fact t s _m d n l x4 ,9 any case1 x %\ld be f9ely cisel$1 wa%$ 9 fre% wat]1 & press$ 9 ! corn] ( a t[el4 #aihe--,,simple ,,salads ,!y comprise1 9 ! fir/ place1 ^? salads kn[n "u ! "n ( gre5 salads4 ,su* are lettuce1 cos lettuce1 *icory1 endive1 batavia1 cel]y1 corn-salad1 d&elion1 pursla91 ditt&]1 rampion1 salsify leaves1 :ite d&elion1 c4 #aihf--,,salads ,,de ,,bett]ave 7,beetroot ,salad7 ,beetroot is really ! accompanim5t ( comp\nd & simple salads1 & x is always be/ to cook x 9 ! ov54 ,if x be prep>$ specially z a salad1 cut x into a juli5ne or into ?9 r\ndels2 flav\r x ) onions1 fir/ bak$ 9 c9d]s & !n f9ely *opp$1 & season x ) mu/>d sauce or ) oil1 accord+ to fancy4 ,always add "s *opp$ h]bs4 #aihg--;,,cel]y ,,salad ,= salads1 only ! fibreless1 :ite cel]y is us$--commonly kn[n z ,engli% cel]y4 ,cut x into pieces1 & cisel ^! into v ?9 /rips )\t altoge!r sep>at+ ! latt] at _! base4 ,place 9 cold wat] = a few h\rs1 t ! /rips may curl2 dra9 & season ) a mu/>d sauce ) cream4 #aihh--;,,cel]iac ,,salad ,cut ! cel]iac into a f9e juli5ne or paysanne4 ,season1 accord+ to fancy1 ) a mu/>d sauce ) cream1 or a cle> mayonnaise sauce conta9+ pl5ty ( mu/>d4 #aihi--;,,caulifl[] ,,salad ,divide ! cook$ & some:at firm caulifl[]s into small bun*es1 cle>$ ( all /alk4 ,season ) oil & v9eg>1 & flav\r ) *opp$ *]vil4 #aiij--,,r$-,,cabbage ,,salad ,suppress ! midribs ( ! leaves2 cut ! leaves into a juli5ne1 & season !m ) oil & v9eg> six h\rs 9 advance4 ,! juli5ne ( cabbages may be p>boil$ = a few m9utes to modify ! rawness ( ! vegetable2 x %\ld !n be cool$ & season$ z above4 #aiia--;,,cucumb] ,,salad ,peel & ?9ly slice !m2 spr9kle ! slices ) table-salt1 & let !m /& = two h\rs4 ,dry1 & season !m ) oil1 v9eg>1 & *opp$ *]vil4 #aiib--;,,h>icot ,,beans ,,& ,,l5til ,,salads1 ,,etc4 ,?or\ghly dra9 ! vegetable1 :atev] be its k9d2 season ) oil & v9eg>1 & add "s *opp$ p>sley4 ,s]ve sep>ately "s ?9ly-cisel$1 wa%$1 & press$ onion4 #aiic--,,potato ,,salad ,cut "s long1 fair-siz$ potatoes1 cook$ 9 salt$ wat] & lukew>m1 to ! %ape ( corks1 & divide up ! latt] into ?9 r\ndels4 ,season ) oil & v9eg>1 & add "s *opp$ h]bs4 #aiid--,,potato ,,salad ,a ,,la ,,p>isi5ne ,select potatoes :i* d n crumble1 su* z ! vitelottes or new kidney potatoes4 ,cook !m 9 salt$ wat]2 cut !m to ! %ape ( corks1 & slice !m 7:ile /ill lukew>m7 into ?9 r\ndels4 ,put !m into a salad-b[l1 & spr9kle !m ) two-?irds p9t ( :ite w9e p] two lbs4 ( potatoes4 ,!n season ) oil & v9eg>1 add "s *opp$ *]vil & p>sley1 & /ir ) c>e le/ ! r\ndels break4 #aiie--,,tomato ,,salad ,select "s m$ium-siz$ & r firm tomatoes1 & scald !m4 ,!n sk9 !m2 cut !m 9 two crosswise2 press !m to cle> !m ( juice & se$s2 cut !m into ?9 /rips2 season !m ) oil & v9eg>1 & add "s *opp$ t>ragon4 #aiif--;,,comp\nd ,,salads ,unless !y leave ! kit*5 to be s]v$ imm$iately1 comp\nd salads are di%$ )\t _! con/itu5ts be+ mix$4 ,z ! latt] are g5]ally ( v>i\s col\rs1 !y are season$ & di%$ 9 di/9ct heaps ( contra/$ %ades4 ,! di%+ ( comp\nd salads is f9i%$ by means ( bord]s consi/+ ( pieces ( v r$ beetroot1 gh]k9s1 truffles1 r\ndels ( potatoes1 & radi%es4 ,! me?od ( arrang+ ^! vegetables con/itutes ! decoration1 & ! latt]1 be+ subject to no rules1 is m]ely a matt] ( ta/e4 ,i d n advise ! m\ld+ ( comp\nd salads1 = ! increas$ sightl9ess result+ !refrom is small comp>$ ) ! loss 9 ! ta/e ( ! prep>ation4 ,! simple/ =m ( di%+ is ! be/1 & fancifulness %\ld n be indulg$ 91 beyond ! arrangem5t ( ! vegetables 9 a pyramid1 surr\nd$ by a decorat$ bord] ( jelly4 #aiig--,,salade ,,allem&e ,take equal quantities ( potatoes & apples1 gh]k9s1 & h]r+-fillets1 all cut into dice & arrang$ 9 heaps4 ,season ) h>d-boil$ egg sauce1 & decorate ) v r$ beetroot4 #aiih--,,salade ,,am,,rica9e ,peel & press "s tomatoes1 & cut !m into ?9 slices2 cut "s potatoes into ?9 r\ndels1 & prep>e a %ort juli5ne ( cel]y4 ,decorate ) r\ndels ( h>d-boil$ eggs & ?9 onion r+s4 ,season ) oil & v9eg>4 #aiii--,,salade ,,&al\se ,peel & qu>t] "s small tomatoes2 cut "s mild capsicums juli5ne-fa%ion2 cook "s rice pla9ly 9 salt$ wat]1 keep+ ea* gra9 sep>ate2 add a little cru%$ g>lic & *opp$ onion & p>sley4 ,season ) oil & v9eg>4 #bjjj--,,salade ,,belle-,,f]mi,,re ,?is salad consi/s ( curl$ cel]y & equal quantities ( pla9-boil$ potatoes1 beetroot1 & capsicum--all ^! vegetables cut juli5ne-fa%ion1 ! cel]y measur+ "o-?ird1 & ! o!r +r$i5ts two-?irds ( ! :ole4 ,season ) mu/>d sauce ) cream4 #bjja--,,salade ,,cressonni,,re ,?is consi/s ( potatoes la ,p>isi5ne 7,no4 #bjag7 & wat]cress leaves1 9 equal quantities4 ,spr9kle ) p>sley1 *]vil1 & h>d-boil$ egg1 mix$4 #bjjb--,,salade ,,isabelle ,?9ly slice equal quantities ( raw mu%rooms1 cel]y1 cook$ potatoes1 & arti*oke-bottoms4 ,di% 9 di/9ct heaps4 ,season ) oil & v9eg>1 & add "s *opp$ *]vil4 #bjjc--,,salade ,,dani*eff ,take equal quantities ( slic$ & blan*$ cel]iac1 ?9 r\ndels ( potatoes1 slices ( arti*oke-bottoms1 /rips ( raw mu%rooms1 & gre5 asp>agus-heads1 & arrange !m 9 heaps4 ,deck ) crayfi%es' tails1 h>d-boil$ eggs1 & truffles4 ,season ) mayonnaise sauce4 #bjjd--,,salade ,,demi-,,deuil ,take equal quantities ( a juli5ne ( potatoes & a juli5ne ( v black truffles4 ,decorate ) r+s ( truffle gird+ small r\ndels ( potato1 & r+s ( potato gird+ small r\ndels ( truffle4 ,alt]nate ! two =ms ( r+s4 ,season ) a mu/>d sauce ) cream4 #bjje--,,salade ,d',,e/r,,es ,take equal quantities ( curl$ cel]y & a mod]ately small juli5ne ( raw truffles4 ,season1 :5 ab\t to di% up1 ) a mayonnaise sauce ) mu/>d1 slightly flav\r$ ) cay5ne4 #bjjf--,,salade ,a ,,la ,,flam&e ,?is consi/s ( a co>se juli5ne ( endives1 a simil> juli5ne ( potatoes1 an onion bak$ 9 its sk91 cool$1 peel$1 & *opp$1 & "s fillets ( h]r+ cut into dice1 ! quantities be+ 9 ! proportion ( "o-half ( ! :ole = ! endives1 "o-qu>t] ( ! :ole = ! potatoes1 & ! rema9+ qu>t] = ! onion & fillets ( h]r+4 ,season ) oil & v9eg>1 & add "s *opp$ p>sley & *]vil4 #bjjg--,,salade ,,francillon ,take "s potato salad 8 la ,p>isi5ne0 7,no4 #bjag71 previ\sly m>9ad$ 9 ,*ablis w9e1 "s mussels 7cle>$ ( _! be>ds1 & poa*$ ) cel]y71 & slices ( v black truffle1 ! ?ree con/itu5ts be+ 9 ! proportion ( "o-half1 "o-qu>t]1 & "o-qu>t] respectively4 ,set ! potato salad on ! bottom ( ! salad b[l1 & lay !reon1 by way ( decoration1 ! mussels & ! truffles 9 alt]nate lay]s4 #bjjh--,,salade ,,itali5ne ,take equal quantities ( c>rots1 turnips1 potatoes1 tomatoes1 & ,fr5* beans--all cut into regul> dice2 also peas1 small /on$ olives1 cap]s1 an*ovy fillets 9 small dice1 & h]bs = ! season+4 ,use h>d-boil$ eggs = ! decoration4 ,season ) mayonnaise sauce4 #bjji--;,,jockey-,,club ,,salad ,take equal quantities ( asp>agus-heads & a juli5ne ( raw truffles2 ! two %\ld be season$ sep>ately "s "t 9 advance4 ,coh]e1 :5 ab\t to di%1 ) a v little highly-season$ mayonnaise sauce4 #bjaj--,,salade ,,lacm ,take equal quantities ( r$ capsicums & tomato sauce2 pla9-boil$ rice1 kept v :ite1 & ) ea* gra9 di/9ct2 & cisel$1 wa%$1 & press$ onion4 ,season ) oil & v9eg>1 & flav\r ) curry4 #bjaa--,,salade ,,de ,,legumes ,take equal quantities ( c>rots & turnips1 rais$ by means ( a groov$ spoon-cutt]2 potato dice2 ,fr5* beans cut loz5ge-=m2 peas2 small flageolets1 & asp>agus-heads2 arrange !m 9 di/9ct heaps1 & set a f9e bun* ( caulifl[] 9 ! middle4 ,season ) oil & v9eg>1 & add "s *opp$ p>sley & *]vil4 ,n4,b4--,= vegetable salad1 use fre%ly-cook$ & uncool$ vegetables z mu* z possible4 #bjab--,,salade ,,lorette ,take equal quantities ( corn salad1 & a juli5ne ( beetroot & cel]y4 ,season ) oil & v9eg>4 #bjac--,,salade ,,mignon ,take equal quantities ( %ell$ %rimps' tails1 arti*oke-bottoms1 cut into dice1 & v ?9 slices ( black truffle arrang$ to =m a bord]4 ,season ) highly-season$ mayonnaise sauce ) cream4 #bjad--,,salade ,,monte-,,cri/o ,take equal quantities ( lob/]-meat1 cook$ truffles1 & potatoes & h>d-boil$ eggs 9 dice1 & arrange !m 9 di/9ct heaps4 ,9 _! mid/ place ! v :ite he>t ( a lettuce4 ,season ) mayonnaise sauce ) mu/>d1 & add "s *opp$ t>ragon4 #bjae--,,salade ,,ni,,oise ,take equal quantities ( ,fr5* beans1 potato dice1 & qu>t]$ tomatoes4 ,decorate ) cap]s1 small1 /on$ olives1 & an*ovy fillets4 ,season ) oil & v9eg>4 #bjaf--,,salade ,,op,,ra ,take equal quantities ( :ite *ick5 meat1 v r$ tongue1 cel]y-/icks cut juli5ne-fa%ion1 & a juli5ne ( truffles4 ,arrange ^! con/itu5ts 9 v regul> heaps1 & 9 ! middle ( !m set a heap ( asp>agus-heads4 ,decorate ) a bord] consi/+ ( r\ndels ( cocks' kidneys & r\ndels ( gh]k9s1 laid alt]nately4 ,season ) v ?9 mayonnaise sauce4 #bjag--,,salade ,,p>isi5ne ,clo! a ,*>lotte-m\ld ) v cle> jelly1 & g>ni% its bottom & sides ) ?9 collops ( sp9y-lob/]'s tail deck$ ) truffles4 ,fill ! m\ld ) a vegetable salad 7,no4 #bjaa7 comb9$ ) a qu>t] ( its volume ( lob/] or sp9y-lob/] rema9s1 cut into dice1 & coh]$ by means ( a cle>$ mayonnaise4 ,leave to set 9 ! cool1 &1 :5 ab\t to s]ve1 turn out on a napk94 #bjah--,,salade ,,mascotte ,take "s gre5 asp>agus-heads1 "s h>d-boil$ lapw+s' eggs1 "s slic$ cocks' kidneys1 "s slices ( truffle1 & "s crayfi%es' tails4 ,decorate accord+ to fancy1 mak+ use ( ! +r$i5ts ( ! salad = ! purpose4 ,season ) mu/>d sauce ) cream4 #bjai--,,salade ,,ra*el ,take equal quantities ( /icks ( cel]y1 raw arti*oke-bottoms1 truffles1 potatoes1 & asp>agus-heads1 all1 except ! latt]1 be+ cut juli5ne-fa%ion4 ,slightly coh]e ! salad ) mayonnaise sauce4 #bjbj--,,salade ,r,,g5ce ,take equal quantities ( slic$ cocks' kidneys1 %av+s ( raw truffles1 asp>agus-heads1 & cel]y cut l5g?wise into extremely ?9 /rips4 ,season /rongly ) oil & lemon juice4 #bjba--,,salade ,,russe ,take equal quantities ( c>rots1 potatoes1 ,fr5* beans1 peas1 truffles1 cap]s1 gh]k9s1 slic$ & cook$ mu%rooms1 lob/] meat1 & lean ham--all cut juli5ne-fa%ion1 & add "s an*ovy fillets4 ,coh]e ! :ole ) mayonnaise sauce2 di%1 & decorate ) "s ( ! +r$i5ts ( ! salad1 toge!r ) beetroot & cavi>e4 #bjbb--,,salade ,,sicili5ne ,take equal quantities ( cel]iac1 russet apples1 tomatoes1 & arti*oke-bottoms--all f\r cut into dice4 ,season ) oil & lemon juice4 #bjbc--,,salade ,,tr$]n ,take tw5ty-f\r crayfi%es' tails1 cook$ z = bisque1 & cut l5g?wise2 tw5ty-f\r oy/]s 7cle>$ ( _! be>ds71 poa*$ 9 lemon juice2 & ?ree tablespoonfuls ( asp>agus-heads4 ,! ?ree con/itu5ts %\ld h b>ely cool$4 ,complete ) f9e %av+s ( raw truffles4 ,season ) condim5t$ mayonnaise sauce1 comb9$ ) a pure made f ! crayfi%es' c>casses1 p\nd$ ) two tablespoonfuls ( fre% cream4 #bjbd--,,salade ,,de ,,truffes ,cut "s raw1 peel$ truffles into v ?9 %av+s4 ,season ) a sauce consi/+ ( h>d-boil$ egg-yolks1 season$ ) salt & fre%ly-gr\nd pepp]1 & f9i%$ ) oil & lemon juice4 #bjbe--,,salade ,,de ,,truffes ,,blan*es ,cut "s raw1 :ite1 ,pi$mont truffles into ?9 %av+s4 ,season ) a sauce consi/+ ( h>d-boil$ egg-yolks season$ ) salt & pepp]1 & f9i%$ ) mu/>d1 oil1 & v9eg>4 #bjbf--,,salade ,,victoria ,take equal quantities ( sp9y-lob/] trimm+s1 asp>agus-heads1 truffles1 & cucumb]s--all cut into dice4 ,season ) a mayonnaise sauce1 comb9$ ) ! sp9y-lob/]'s creamy p>ts & a pure ( coral4 #bjbg--,,salade ,,waldorf ,take equal quantities ( russet apples & cel]iac1 bo? cut into dice1 & halv$ & peel$ walnuts1 soak$ 9 fre% wat] = "o-qu>t] h\r1 & well dra9$4 ,season ) cle> mayonnaise sauce4 ,,*apt] ,,xviii ,,vegetables ,,& ,,f>9ace\s ,,products ,! prep>atory treatm5t ( vegetables--p>boil+ & brais+1 c4--hav+ be5 expla9$ 9 ,*apt] ,x41 z also ! prep>ation ( pures1 creams1 & vegetable g>ni%es1 x is n[ only necess>y to deal ) ea* vegetable sep>ately4 ,arti*okes 7,arti*auts7 #bjbh--;,,arti*auts ,a ,,la ,,b>ig\le ,take "s v fre% & t5d] arti*okes4 ,aft] hav+ trimm$ _! tops1 take (f ! out]mo/ leaves2 p>boil ! arti*okes2 remove _! he>ts1 & completely cle> !m ( _! *okes4 ,season !m inside1 & fill !m ) a prep>ation ( ,duxelles 7,no4 #bbd71 comb9$ ) a qu>t] ( its weight ( fre%1 grat$1 fat bacon1 & z mu* butt]4 ,wrap ! /uff$ arti*okes 9 ?9 slices ( bacon2 /r+ !m1 & set !m 9 a saucepan prep>$ = brais+4 ,braise !m g5tly ) :ite w9e1 & cook !m well4 ,:5 ab\t to s]ve !m1 remove ! /r+ & ! bacon1 & di% !m4 ,/ra9 ! brais+-liquor1 & cle> x ( grease2 ?ick5 x ) ! necess>y quantity ( good half-glaze sauce2 r$uce x suffici5tly to produce only a v little sauce1 & p\r ! latt] ov] ! arti*okes4 #bjbi--;,c,,urs ,d',,arti*auts ,a ,,la ,,clam>t ,select "s v t5d] small arti*okes1 & trim !m4 ,set !m 9 a butt]$ cocotte1 ) a small qu>t]$ c>rot & ?ree tablespoonfuls ( fre%ly-%ell$ peas to ea* arti*oke1 add a l>ge faggot & a little wat]1 & salt mod]ately4 ,cov] & cook g5tly 9 a /eam]4 ,:5 ab\t to s]ve1 )draw ! faggot1 & slightly ?ick5 ! liquor ) a little mani$ butt]4 ,s]ve ! prep>ation 9 ! cocotte4 #bjcj--;,,arti*okes ,,) ,,div]s ,,sauces ,cut ! arti*okes ev5ly to )9 two-?irds ( _! height2 trim !m all r\nd2 /r+ !m1 & plunge !m into slightly-salt$ boil+ wat]4 ,cook !m r quickly2 dra9 !m well1 j be=e s]v+ !m1 & remove ! /r+4 ,di% on a napk91 & s5d a butt]1 a ,holl&aise1 or a m\ssel9e sauce1 c41 at ! same "t4 ,:5 arti*okes1 cook$ 9 ?is way1 h to be s]v$ cold1 remove _! *okes1 di% !m on a napk91 & s5d a ,v9aigrette sauce sep>ately4 #bjca--;,,arti*auts ,a ,,la ,,prov5,,ale ,select "s v small ,prov5al arti*okes2 trim !m1 & put !m 9 an e>!nw>e /ewpan conta9+ "s v hot oil4 ,season ) salt & pepp]2 cov] ! /ewpan1 & leave to cook = ab\t t5 m9utes4 ,!n add1 = ea* twelve arti*okes1 "o p9t ( v t5d]1 fre%ly-%ell$ peas1 & a co>se juli5ne ( "o lettuce4 ,cov] once m1 & cook g5tly )\t moi/5+4 ,! moi/ure ( ! peas & ! lettuce suffices = ! moi/5+1 provid$ ! /ewpan be well cov]$ & ! fire be n too fi]ce--bo? ( :i* conditions are necess>y to prev5t evaporation on too l>ge a scale4 #bjcb--,,qu>ti]s ,d',,arti*auts ,a ,l',,itali5ne ,turn1 trim1 & qu>t] "s fair-siz$ arti*okes4 ,trim ! qu>t]s1 remov+ ! *okes !refrom2 rub !m ) a piece ( lemon to prev5t _! black5+2 plunge !m "o by "o into fre% wat]2 p>boil & dra9 !m4 ,?is done1 set !m 9 a sautpan on a litt] ( aromatics1 z = brais+2 make !m sweat 9 ! ov5 = sev5 or eight m9utes2 moi/5 ) :ite w9e2 r$uce ! latt]2 & moi/5 aga91 to )9 half _! height1 ) br[n /ock4 ,cook g5tly 9 ! ov5 until ! qu>t]s are v t5d]4 ,:5 ab\t to s]ve1 set !m 9 a vegetable di%2 /ra9 ! cook+-liquor2 cle> x ( grease1 & r$uce x2 add an ,italian sauce to x1 & p\r ?is sauce ov] ! qu>t]$ arti*okes4 #bjcc--;,,fonds ,d',,arti*auts ,,f>cis ,select "s m$ium-siz$ arti*okes2 cle> !m ( _! leaves & _! *okes2 trim _! bottoms1 rub !m ) lemon to prev5t _! black5+1 & cook !m 9 a ,blanc 7,no4 #afg71 keep+ !m some:at firm4 ,aft] hav+ dra9$ !m1 /uff !m ) a little ,duxelles1 prep>$ accord+ to ,no4 #bbd4 ,arrange !m on a butt]$ di%2 spr9kle ! ,duxelles ) f9e rasp+s & a little melt$ butt]1 & set 9 a hot ov5 = a grat9 to =m4 ,s]ve a ,madeira sauce at ! same "t4 #bjcd--;,,fonds ,d',,arti*auts ,a ,,la ,,flor5t9e ,prep>e ! arti*oke-bottoms z above4 ,mean:ile fry a l>ge1 *opp$ onion 9 butt]2 add !reto two-?irds lb4 ( p>boil$ & *opp$ sp9a* p] twelve arti*okes4 ,/ir ov] an op5 fire1 t all moi/ure may evaporate1 & add salt & pepp]1 a piece ( cru%$ g>lic ! size ( a pea1 a tablespoonful ( an*ovy pure1 & two tablespoonfuls ( ,vel\t4 ,cook g5tly = t5 m9utes4 ,/uff ! arti*oke-bottoms ) ?is prep>ation2 arrange !m on a butt]$ di%2 coat ) ,mornay sauce2 spr9kle ) ,gruyre1 cut brunoise-fa%ion1 & set to glaze 9 a fi]ce ov54 ,^u )draw+ ! di% f ! ov51 spr9kle ! arti*oke-bottoms ) a few drops ( melt$ an*ovy butt]4 #bjce--;,,fonds ,d',,arti*auts ,,aux ,,po9tes ,d',,asp]ges ,prep>e ! arti*oke-bottoms z above2 /ew !m 9 butt]1 & g>ni% !m ) asp>agus-heads1 coh]$ ) cream1 & heap$ 9 pyramid-=m4 ,lay !m on a butt]$ di%2 coat ) ,mornay sauce1 & set to glaze quickly4 #bjcf--;,,fonds ,d',,arti*auts ,,saut,s ,remove ! leaves & ! *okes f ! arti*okes1 trim ! bottoms1 & slice !m up raw4 ,season !m ) salt & pepp]2 toss !m 9 butt]2 set !m 9 a vegetable-di%1 & spr9kle !m ) h]bs4 #bjcg--,,pur,e ,,ou ,,cr,,me ,d',,arti*auts ,take "s v t5d] arti*okes2 trim & turn ! bottoms1 & half-cook !m1 keep+ !m v :ite4 ,complete _! cook+ 9 butt]1 & rub !m ?r\gh a f9e sieve1 toge!r ) ! butt] us$ 9 cook+4 ,put ! pure ?us obta9$ 9 a saucepan1 & add to x ! half ( its bulk ( ma%$1 v smoo?1 & creamy potatoes4 ,f9i% ! pure ) a little fre% & a little hazel-nut butt]1 ! latt] be+ us$ to increase ! flav\r ( ! arti*okes4 #bjch--;,,asp>agus 7,asp]ges7 ,! be/-kn[n v>ieties ( asp>agus 9 ,engl& are3-- #a4 ,! ,lauris asp>agus1 :i* is p> excell5ce ! e>ly-season k9d4 #b4 ,! gre51 ,p>isian asp>agus1 :i* is v small1 & ( :i* ! mo/ dim9utive /icks1 also call$ sprew1 s]ve = g>ni%es4 #c4 ,! ,arg5teuil asp>agus--v mu* 9 dem& :ile x is 9 season4 #d4 ,engli% asp>agus1 :i* is some:at delicate 9 quality1 b incl9$ to be small4 ,dur+ ! season !re are1 besides1 sev]al o!r k9ds ( asp>agus import$ f ,spa9 or ,france1 :i*1 ?\gh n equal to ! f\r k9ds above m5tion$1 may nev]!less be us$ = s\ps or g>ni%es in/ead ( asp>agus-heads or sprew4 ,asp>agus %\ld be _h z fre% z possible2 x %\ld be clean$ ) c>e1 quickly wa%$1 ti$ into faggots1 & cook$ 9 pl5ty ( salt$ wat]4 ,c]ta9 k9ds1 ! flav\r ( :i* is some:at bitt]1 %\ld be transf]r$ to o!r wat] z soon z cook$1 ) ! view ( r$uc+ _! bitt]ness4 ,asp>agus is di%$ on special silv] dra9]s1 or on napk9s4 #bjci--;,,asp]ges ,a ,,la ,,flam&e ,accord+ to ,flemi% cu/om1 asp>agus is s]v$ ) "o hot1 h>d-boil$ half-egg1 & "o oz4 ( melt$ butt] p] p]son4 ,! egg-yolk is cru%$1 season$1 & f9i%$ ) ! butt] by ! consum]s !mselves4 ,?is accompanim5t may also be prep>$ be=eh& & s]v$ 9 a sauceboat4 #bjdj--;,,asp]ges ,,au ,,grat9 ,di% ! asp>agus 9 r[s1 & coat ! heads ( ea* r[ ) a little ,mornay sauce4 ,:5 all are di%$1 two-?irds cov] ! bun* ) a b& ( butt]$ pap]1 & coat ! uncov]$ portion ) ,mornay sauce4 ,spr9kle ) grat$ ,p>mesan2 glaze quickly at ! salam&]1 remove ! pap]1 & s]ve at once4 #bjda--;,,asp]ges ,a ,,la ,,milanaise ,hav+ ?or\ghly dra9$ ! asp>agus1 set x on a long1 butt]$ di% spr9kl$ ) grat$ ,p>mesan2 arrange x 9 successive r[s1 ea* ( :i* spr9kle 9 ! region ( ! heads ) grat$ ,p>mesan4 ,:5 ab\t to s]ve1 cov] ! *eese-p[d]$ p>ts copi\sly ) nut-br[n butt]1 & set to glaze slightly at ! salam&]4 #bjdb--;,,asp]ges ,a ,,la ,,polonaise ,?or\ghly dra9 ! asp>agus2 set x on a long di%1 9 r[s1 & bespr9kle ! heads ) h>d-boil$ egg-yolk & *opp$ p>sley1 mix$4 ,:5 ab\t to s]ve1 cov] ! heads ) nut-br[n butt]1 comb9$ ) "o oz4 ( v fre% & f9e bread-crumbs p] f\r oz4 ( butt]4 #bjdc--;,,asp>agus ,,) ,,v>i\s ,,sauces ,butt] sauce1 ,holl&aise1 ,m\ssel9e1 & ,maltese sauces are ! mo/ usual adjuncts to asp>agus4 ,barnaise sauce )\t h]bs is also s]v$ occasionally1 likewise melt$ butt]4 ,:5 eat5 cold1 x may be s]v$ ) oil & v9eg> or a mayonnaise--m p>ticul>ly a ,*antilly mayonnaise1 i4e41 "o to :i* beat5 cream has be5 add$4 #bjdd--,,sprew ,,) ,,butt] 7,po9tes d',asp]ges7 ,sprew or gre5 asp>agus is *iefly us$ = g>ni%+ or z a g>ni%+ +r$i5t1 b x may also be s]v$ z a vegetable ) p]fect propriety4 ,cut ! heads into two-in* l5g?s1 & put !m toge!r 9 faggots4 ,cut :at rema9s ( !m into bits ! size ( peas4 ,aft] hav+ wa%$ ! latt]1 plunge !m into boil+ salt$ wat]1 & cook !m quickly1 t !y may keep gre54 ,?is done1 ?or\ghly dra9 !m2 let _! moi/ure evaporate by toss+ !m ov] ! fire2 coh]e !m ) butt]1 away f ! fire1 & di% !m 9 a timbale ) ! faggots on top4 ,!y are usually s]v$ 9 small patty cru/s1 or 9 small t>tlet cru/s1 ) a few sprew tops on ea* small patty or t>tlet4 #bjde--,,po9tes ,d',,asp]ges ,a ,,la ,,cr,,me ,prep>e !m1 & cook !m 9 salt$ wat] z above4 ,_! cohesion ) cream is 9 pursuance ( ! proc$ure common to o!r vegetables simil>ly prep>$1 & !y are s]v$ l ^? ( ,no4 #bjdd4 ,egg-,plant 7,aub]g9es7 #bjdf--;,,aub]g9es ,a ,l',,gypti5ne ,cut !m into two l5g?wise2 trim !m r\nd ! edges2 cisel ! middle ( ea* ) ! view ( facilitat+ ! cook+ process1 & cook !m4 ,dra9 !m2 remove ! pulp f _! insides1 & set ! %ells on a butt]$ grat9 di%4 ,?is done1 *op up ! )drawn pulp2 add !reto a little *opp$ onion cook$ 9 oil1 & ! same quantity ( v lean1 *opp$1 & cook$ mutton z !re is egg-plant pulp4 ,fill ! egg-plant %ells ) ?is prep>ation2 spr9kle ) a few drops ( oil1 & set 9 ! ov5 = fifte5 m9utes4 ,on )draw+ ! di% f ! ov51 set on ea* egg-plant a few r\ndels ( tomato1 toss$ 9 oil2 spr9kle ) *opp$ p>sley1 & s]ve4 #bjdg--;,,aub]g9es ,,au ,,grat9 ,fry ! egg-plants z above2 empty !m1 *op up _! pulps1 & add to x an equal weight ( dry ,duxelles 7,no4 #bbc74 ,g>ni% ! %ells ) ?is prep>ation1 set !m on a grat9 di%1 spr9kle !m ) rasp+s & a few drops ( oil1 & cause ! grat9 to =m4 ,surr\nd ! egg-plants ) a bord] ( light half-glaze sauce :5 s]v+4 #bjdh--;,,aub]g9es ,,frites ,cut ! egg-plants into ?9 r\ndels2 season & dr$ge !m1 & fry !m 9 smok+ oil4 ,di% !m on a napk91 & s]ve imm$iately1 t !y may be eat5 crisp4 ,if !y wait at all1 !y s(t51 & !reby lose quality4 #bjdi--;,,aub]g9es ,a ,,la ,,prov5,,ale ,proce$ z = ,no4 #bjdg1 b replace ! ,duxelles by tomatoes toss$ 9 oil & flav\r$ ) a little g>lic4 ,set ! grat9 to =m 9 ! same way1 & surr\nd ! egg-plants ) a bord] ( tomato sauce :5 tak+ !m out ( ! ov54 #bjej--;,,aub]g9es ,,s\ffl,,es ,cut "s f9e egg-plants into two2 cisel !m1 & fry !m 9 ! usual way2 remove ! pulp f _! insides1 & set ! %ells on a butt]$ grat9 di%4 ,f9ely *op ! )drawn pulp1 & mix !re) an equal quantity ( r$uc$ ,b*amel sauce1 comb9$ ) grat$ ,p>mesan4 ,add "s :ite ( egg beat5 to a /iff fro?1 all[+ z mu* ( x z = an ord9>y s\ffl4 ,g>ni% ! egg-plant %ells ) ?is prep>ation1 & cook 9 a mod]ate ov51 z = ord9>y s\ffl4 ,on )draw+ ! di% f ! ov51 s]ve in/antly4 #bjea--;,,aub]g9es ,a ,,la ,,turque ,peel ! egg-plants & cut !m1 ea* l5g?wise1 into six slices4 ,season1 dr$ge1 & fry ^! slices 9 oil2 pair !m (f1 & jo9 !m toge!r by means ( a v firm prep>ation ( raw egg-yolks & grat$1 fre% *eese4 ,:5 ab\t to s]ve1 dip !m into batt]1 & fry !m 9 smok+ oil4 ,di% on a napk9 ) v gre5 fri$ p>sley4 ,^! /uff$ slices ( egg-plant may be treat$ l'anglaise in/ead ( ) batt]4 #bjeb--;,,c>doons 7,c>dons7 ,treatm5t & ,cook+ ,process4--,aft] hav+ suppress$ ! gre5 outside leaf-/alks1 deta* ! :ite ones all r\nd1 & cut ^! into ?ree-in* l5g?s4 ,peel ^! l5g?s1 rub !m ) lemon1 t !y may n black51 & ?r[ !m1 "o by "o1 into fre% acidulat$ wat]4 ,prep>e ! he>t ( ! c>doon 9 ! same way1 aft] hav+ )drawn ! fibr\s p>ts1 & cook ! :ole 9 a ,blanc 7,no4 #afg71 ) "o lb4 ( *opp$ veal fat1 spr9kl$ ov] its surface1 t ! c>doon may be kept f black5+ by exposure to ! air4 ,cook g5tly = ab\t "o & "o-half h\rs4 #bjec--;,,c>dons ,,au ,,p>mesan ,aft] hav+ well dra9$ ! sections1 build !m into a pyramid 9 successive lay]s4 ,spr9kle ea* r[ ) a few drops ( good half-glaze sauce1 & ) grat$ ,p>mesan4 ,cov] ! :ole ) ! same sauce2 spr9kle ) grat$ ,p>mesan1 & set to glaze quickly4 #bjed--;,,c>dons ,a ,,la ,,mornay ,proce$ exactly z above1 b replace half-glaze sauce by ,mornay sauce4 ,glaze quickly1 & s]ve imm$iately4 #bjee--;,,c>dons ,a ,,la ,,milanaise ,proce$ z = 8,asp]ges la ,milanaise0 7,no4 #bjda74 #bjef--;,,c>dons ,,) ,,v>i\s ,,sauces ,!y may be s]v$ ei!r ) gravy1 or ,half-glaze1 ,cream1 ,holl&aise1 ,m\ssel9e1 ,itali5ne1 or ,bordelaise sauces4 ,! sauce is ei!r p\r$ ov] !m or s]v$ sep>ately4 ,if ! sauce be p\r$ ov] ! c>doons1 !y are di%$ 9 a timbale2 if ! sauce be s5t sep>ately1 !y may be s]v$ on a silv] dra9]1 l asp>agus4 #bjeg--;,,c>dons ,a ,,la ,,moelle ,di% ! c>doons 9 a pyramid on a r\nd di%2 cov] !m ) a m>r[ sauce 7,no4 #de71 & surr\nd !m ) v small puff-pa/e patties g>ni%$ ) poa*$ m>r[ dice4 ,or di% ! c>doons 9 a timbale1 & set !reon ! he>t cut into r\ndels & arrang$ 9 a cr[n1 ) a slice ( poa*$ m>r[ on ea* r\ndel ( he>t4 ,cov] ! :ole ) m>r[ sauce4 #bjeh--;,c,,ur ,,de ,,c>don ,,aux ,,f9es ,,h]bes ,hav+ cook$ ! he>t ( ! c>doon1 trim x all r\nd s z to give x ! cyl9drical %ape1 & cut x lat]ally into r\ndels "o-?ird in* ?ick4 ,roll ^! r\ndels 9 "s pale1 ?91 butt]$ meat glaze1 comb9$ ) *opp$ h]bs4 ,prep>$ 9 ?is way1 ! he>t ( a c>doon con/itutes an excell5t g>ni% = ,t\rn$os & sautd *ick5s4 ,c>rots 7,c>ottes7 #bjei--;,,c>ottes ,,glac,,es ,,p\r ,,g>nitures ,new c>rots are n p>boil$2 !y are turn$1 :ole1 halv$1 or qu>t]$1 accord+ to _! size1 & !n trimm$4 ,if old1 !y %\ld be turn$ to ! %ape ( elongat$ olives1 & p>boil$ be=e be+ set to cook4 ,put ! c>rots 9 a saucepan ) en\gh wat] to cov] !m well1 "o-half oz4 ( salt1 "o oz4 ( sug>1 & two oz4 ( butt] p] p9t ( wat]4 ,cook until ! wat] has almo/ entirely evaporat$1 s t ! r$uction may h ! consi/5ce ( a syrup4 ,saut ! c>rots 9 ?is r$uction1 t !y may be cov]$ ) a brilliant coat4 ,:atev] be ! ultimate purpose = :i* ! c>rots are int5d$1 !y %\ld be prep>$ 9 ?is way4 #bjfj--;,,c>ottes ,a ,,la ,,cr,,me ,prep>e ! c>rots z above1 &1 :5 ! moi/5+ is r$uc$ to ! consi/5ce ( a syrup1 cov] !m ) boil+ cream4 ,suffici5tly r$uce ! latt]1 & di% 9 a timbale4 #bjfa--;,,c>ottes ,a ,,la ,,vi*y ,slice ! c>rots1 &1 if !y be old1 p>boil !m4 ,treat !m exactly aft] ! mann] ( ! 8,glaz$ ,c>rots0 ( ,no4 #bjei2 di% !m 9 a timbale1 & spr9kle !m ) *opp$ p>sley4 #bjfb--,,pur,e ,,de ,,c>ottes ,slice ! c>rots1 & cook !m 9 slightly-salt$ wat]1 ) sug> & butt]1 z = 8,glaz$ ,c>rots10 & a qu>t] ( _! weight ( rice4 ,dra9 !m z soon z !y are cook$2 rub !m ?r\gh a f9e sieve2 transf] ! pure to a sautpan1 & dry x ov] a fi]ce fire1 toge!r ) ?ree oz4 ( butt] p] lb4 ( pure4 ,n[ add a suffici5t quantity ( ei!r milk or consomm to give x ! consi/5ce ( an ord9>y pure4 ,di% 9 a timbale ) triangul> crotons ( bread-crumbs1 fri$ 9 butt] at ! la/ mom5t4 ,?is pure is v commonly s]v$ z a g>ni% ) brais$ pieces ( veal4 #bjfc--;,,flan ,,aux ,,c>ottes ,?is is s]v$ ei!r z a vegetable or a sweet4 ,l9e a flawn r+ ) good1 %ort pa/e 7,no4 #bceh72 coat ! inside ( ! flawn ) a r\nd piece ( pap]1 & fill x ) rice or split peas4 ,bake x )\t lett+ x br[n2 remove ! split peas or ! rice1 z also ! pap]1 & g>ni% ! flawn cru/ ) a slightly sug>$ pure ( c>rots4 ,cov] ?is pure ) half-discs ( c>rot cook$ z = ,no4 #bjei1 & kept unbrok54 ,coat ) ! cook+-liquor ( ! c>rots r$uc$ to a syrup1 & put ! flawn 9 ! ov5 = five m9utes4 #bjfd--;,,cel]y 7,cl]i7 ,cel]y = brais+ %\ld be non-fibr\s1 :ite1 & v t5d]4 ,cut ! /icks till !y measure only eight in*es f _! roots2 remove ! gre5 leaves all r\nd2 trim ! root2 wa% ) great c>e1 p>boil = "o-qu>t] h\r1 & cool4 ,?is done1 braise !m aft] recipe ,no4 #bge4 ,:5 !y are cook$1 cut ea* /ick into ?ree pieces1 & d\ble up ea* section be=e di%+ & s]v+4 #bjfe--,,v>i\s ,,prep>ations ,,( ,,cel]y ,! recipes giv5 = c>doons may be appli$ to cel]y4 ,on ref]r+ to ! respective recipes1 !re=e1 cel]y may be prep>$3-- ,au ,p>mesan1 ,sauce ,mornay1 la ,milanaise1 ,itali5ne1 ,holl&aise1 ) gravy1 c4 #bjff--,,pur,e ,,de ,c,,l]i ,slice ! cel]y2 p>boil x1 & /ew x1 until x is q cook$1 9 a little v fat consomm4 ,dra9 z soon z cook$2 rub ?r\gh a sieve1 add+ ! :ile ! cook+-liquor cle>$ ( all grease2 ?ick5 ! pure ) ab\t "o qu>t ( v :ite & firm potato pure2 heat2 add butt] at ! la/ mom5t1 & di% 9 a timbale4 #bjfg--,,pur,e ,,de ,c,,l]i-,,rave 7,cel]iac7 ,peel ! cel]iac2 cut x into sections1 & cook x 9 salt$ wat]4 ,dra9 & rub x ?r\gh tammy1 add+ pla9-boil$1 qu>t]$ potatoes ! :ile 9 ! proportion ( "o-?ird ( ! weight ( ! pure ( cel]iac4 ,put ! pure 9 a sautpan2 add to x ?ree oz4 ( butt] p] lb42 dry x ov] a fi]ce fire1 & br+ x to its normal consi/5ce by means ( milk4 ,:5 ab\t to s]ve1 add butt]1 away f ! fire1 & di% 9 a timbale4 ,cpes ,^? cpes :i* are b>ely op5$ or n op5$ at all are n p>boil$4 ,contr>iwise1 ^? :i* are op5 %\ld be wa%$1 p>boil$1 & /ew$ 9 butt]1 aft] hav+ be5 well dri$4 #bjfh--;,c,,pes ,a ,,la ,,bordelaise ,collop ! cpes2 season !m ) salt & pepp]2 put !m into v hot oil1 & toss !m until !y are ?or\ghly frizzl$4 ,almo/ at ! la/ mom5t add1 p] "o-half lb4 ( cpes1 "o oz4 ( cpe /alks1 :i* %\ld h be5 put aside & *opp$ up1 "o teaspoonful ( *opp$ %allots1 & a tablespoonful ( bread-crumbs--! object ( :i* is to absorb any excess ( oil1 once ! cpes h be5 s]v$4 ,toss ! :ole toge!r = a few m9utes2 di% 9 a timbale1 & complete ) a few drops ( lemon juice & "s *opp$ p>sley4 #bjfi--;,c,,pes ,a ,,la ,,cr,,me ,collop ! cpes1 & /ew !m 9 butt] ) a dess]tspoonful ( *opp$ onion p] "o-half lb4 ( cpes2 ! onion %\ld h be5 cook$ 9 butt]1 )\t col\ration4 ,:5 !y are /ew$1 dra9 !m2 cov] !m ) boil+ cream1 & boil g5tly until ! latt] is completely r$uc$4 ,at ! la/ mom5t f9i% ) a little ?9 cream1 & di% 9 a timbale4 #bjgj--;,c,,pes ,a ,,la ,,prov5,,ale ,proce$ z = ,no4 #bjfh1 b sub/itute = ! %allots "s *opp$ onion & a mite ( cru%$ g>lic4 ,di% 9 a timbale1 & complete ) a few drops ( lemon juice & "s *opp$ p>sley4 #bjga--;,c,,pes ,a ,,la ,,ross9i ,proce$ z = ,no4 #bjfi1 & add to ! cpes "o-?ird ( _! weight ( ?ickly-slic$1 raw truffles1 /ew$ at ! same "t z ! =m]4 ,:5 ab\t to s]ve1 f9i% ) a little pale melt$ meat glaze1 & di% 9 a timbale4 ,mu%rooms 7,*ampignons7 ,cook]y includes "u ?is head only ! :ite ,p>isian mu%room & ! mead[ mu%room1 :i* is ! k9d s commonly us$ 9 ,engl&4 ,! o!r k9ds are always id5tifi$ by special & prop] t]ms4 #bjgb--;,,*ampignons ,a ,,la ,,cr,,me ,proce$ z describ$ "u ,no4 #bjfi4 #bjgc--;,,*ampignons ,,saut,s ,aft] hav+ wa%$ ! mu%rooms1 dri$1 & cisel$ !m1 & season$ !m ) salt & pepp]1 toss !m ) butt] 9 a fry+-pan ov] a fi]ce fire4 ,spr9kle !m ) *opp$ p>sley at ! la/ mom5t1 & di% !m 9 a timbale4 #bjgd--;,,*ampignons ,,grill,s ,take "s l>ge ,p>isian or mead[ mu%rooms4 ,c>efully peel !m2 season !m2 sme> !m ) oil1 by means ( a bru%1 & grill !m g5tly4 ,set !m on a r\nd di%1 & g>ni% _! mid/ ) well-s(t5$1 ,matre-d',htel butt]4 #bjge--;,,*ampignons ,,f>cis ,select "s f9e1 m$ium-siz$ mu%rooms2 suppress _! /alks2 wa% !m1 & dry !m well4 ,set !m on a di%2 season !m2 spr9kle !m ) a few drops ( oil2 put !m 9 ! ov5 = five m9utes1 & g>ni% _! mid/ ) ,duxelles 7,no4 #bbd7 %ap$ l a dome1 & ?ick5$ or n ) bread-crumbs4 ,spr9kle ! surface ) f9e rasp+s & a few drops ( oil or melt$ butt]1 & set ! grat9 to =m 9 a some:at fi]ce ov54 #bjgf--;,,flan ,,grill ,,aux ,,*ampignons ,l9e a butt]$ flawn-m\ld ) good l9+ pa/e 7,no4 #bceh74 ,g>ni% x ) v fre% & b>ely op5$ ,engli% mu%rooms1 toss$ 9 butt] ) a little *opp$ onion1 coh]$ ) cream1 & cool$4 ,moi/5 ! edges ( ! flawn-m\ld1 & deck x ) criss-cross /rips ( %ort pa/e1 z = a lattic$ apple-flawn4 ,gild ! lattice "w2 bake ! flawn 9 a v hot ov51 & s]ve x ! mom5t x is )drawn4 #bjgg--,,t>telettes ,,grill,,es ,,aux ,,*ampignons ,^! t>tlets con/itute an excell5t & beautiful g>ni%1 m p>ticul>ly = ,t\rn$os & ,noisettes4 ,proce$ exactly z = ,no4 #bjgf1 b use t>tlet m\lds ! size ( :i* is det]m9$ by ! dim5sions ( ! piece or prep>ation :i* !y are to accompany4 #bjgh--,,turn$ ,,& ,,groov$ ,,mu%rooms ,,= ,,g>ni%+ ,take "s v fre% mu%rooms2 wa% & dra9 !m quickly4 ,suppress _! /alks flu% ) _! heads2 turn or groove ! latt] ) ! po9t ( a small knife1 & ?r[ !m1 "o by "o1 into a boil+ liquor prep>$ z foll[s3-- ,= two lbs4 ( mu%rooms1 put "o-six? p9t ( wat]1 "o-?ird oz4 ( salt1 two oz4 ( butt]1 & ! juice ( "o & "o-half lemons1 9 a saucepan4 ,boil2 add ! mu%rooms1 & cook = five m9utes4 ,transf] to a b[l imm$iately1 & cov] ) a piece ( butt]$ pap]4 #bjgi--,,pur,e ,,de ,,*ampignons ,clean1 wa%1 & dry two lbs4 ( mu%rooms4 ,quickly peel !m1 & rub !m ?r\gh a sieve4 ,put ?is pure ( raw mu%rooms into a sautpan ) two-?irds p9t ( r$uc$ ,b*amel sauce1 & "o-six? p9t ( cream4 ,season ) salt1 :ite pepp]1 & nutmeg2 r$uce ov] an op5 fire = a few m9utes1 & f9i%1 away f ! fire1 ) ?ree oz4 ( be/ butt]4 #bjhj--,,morels 7,morilles7 ,! ,spr+ mu%room or ,morel is ! "o mo/ pref]r$ by connoisseurs4 ,!re are two k9ds ( morels--! pale & ! br[n k9d--bo? excell5t1 ?\gh "s pref] ! =m] to ! latt]1 & vice v]s4 ,9 spite ( :at connoisseurs may say reg>d+ ! error ( wa%+ morels1 ,i advocate ! op]ation1 & urge ! read] to effect x c>efully1 & )\t omitt+ to op5 out ! alveolate p>ts1 s z to wa% away any s& p>ticles t may be lodg$ !re94 ,! ,cook+ ( ,morels4--,if !y be small1 leave !m :ole2 if l>ge1 halve or qu>t] !m4 ,aft] hav+ prop]ly dra9$ !m1 put !m 9 a saucepan ) two oz4 ( butt]1 ! juice ( a lemon1 & a p9* ( salt & ano!r ( pepp] p] lb4 ( morels4 ,boil1 & !n /ew = t5 or twelve m9utes4 ,nev] =get t ! vegetable juices produc$ by ! morels %\ld be r$uc$ & add$ to _! accompany+ sauce4 #bjha--,,morilles ,a ,,la ,,cr,,me ,proce$ z = ,cpes & ,mu%rooms ) ,cream4 #bjhb--,,morilles ,,f>cies ,select "s l>ge morels1 & wa% !m well4 ,suppress _! /ems2 *op !m up1 & prep>e !m l a ,duxelles 7,no4 #bbc74 ,add to ?is ,duxelles half ( its bulk ( v smoo? sausage-meat4 ,op5 ! morels on "o side2 fill !m ) ! prep>$ =cemeat1 & set !m on a butt]$ di%1 op5$ side ne!rmo/4 ,spr9kle ) f9e rasp+s1 & use pl5ty ( melt$ butt]2 cook = tw5ty m9utes 9 a mod]ate ov51 & s]ve ! di% z x /&s4 #bjhc--,,morilles ,a ,,la ,,p\lette ,cook !m z describ$ "u ,no4 #bjhj1 & add !m to a ,p\lette sauce 7,no4 #aja71 toge!r ) _! cook+-liquor r$uc$4 ,di% 9 a timbale1 & spr9kle ) a p9* ( *opp$ p>sley4 #bjhd--,,morilles ,,saut,,es ,aft] hav+ ?or\ghly wa%$ ! morels1 dry !m well 9 a t[el1 & halve or qu>t] !m accord+ to _! size4 ,season !m ) salt & pepp]1 & saut !m ) butt] 9 an omelet-pan1 ov] a suffici5tly fi]ce fire1 to avoid ! exudation ( _! vegetable moi/ure4 ,di% !m 9 a timbale2 squeeze a few drops ( lemon juice ov] !m1 & spr9kle !m ) *opp$ p>sley4 #bjhe--,,t\rte ,,de ,,morilles ,cook ! morels z expla9$ "u ,no4 #bjhj1 & dra9 !m well4 ,r$uce _! cook+-liquor by a qu>t]1 & add to x two tablespoonfuls ( v ?ick cream & "o oz4 ( butt] p] lb4 ( morels4 ,heat ?is sauce )\t boil+ x1 toss ! morels 9 x1 & set !m 9 a t\rte cru/1 or m]ely 9 ! c5tre ( a cr[n ( puff-pa/e1 ly+ on a di%4 ,morels prep>$ 9 ?is way may also be s]v$ 9 a ,vol-au-v5t cru/ 7,no4 #bcij74 #bjhf--,,m\ss]ons1 ,,oronges1 ,,giroles ,^! v>ieties ( escul5t fungi are n mu* lik$ 9 ,engl&4 ,! be/ way to prep>e !m is to toss !m quickly 9 butt]4 #bjhg--;,,brionne 7,*[-*[7 ,?is excell5t vegetable1 :i* has only become kn[n q rec5tly1 is beg9n+ to be appreciat$ by connoisseurs4 ,x is 9 season f ! end ( ,octob] to ! end ( ,m>*--t is to say1 at a "t :5 cucumb]s & vegetable m>r[s are ov]4 ,x greatly resembles ^! la/-nam$ vegetables1 & is prep>$ l !m1 :ile ! recipes giv5 = c>doons may also be appli$ to x4 #bjhh--;,,*icory1 ,,endive ,,& ,,belgian ,,*icory 7,*icore ,frise1 ,esc>ole1 ,endive7 ,?ree k9ds ( *icory are us$ = cook+1 viz3-- #a4 ,curl$ *icory1 improp]ly t]m$ 8,endive0 9 ,engl&4 #b4 ,flemi% *icory1 :i* is g5u9e endive 9 its primitive /ate1 i4e41 gr[n 9 ! op5 air4 ,x greatly resembles ,esc>ole4 #c4 ,brussels *icory1 or ! ,belgian k9d2 obta9$ f cultivat+ ! root ( ,flemi% *icory 9 ! d>k4 ,?is la/ k9d is q diff]5t f ! fir/ two1 bo? ) reg>d to its quality & its cul9>y treatm5t1 & x w be dealt ) lat] "u ! "n ( 8,endive40 #bjhi--;,,*icor,e ,a ,,la ,,cr,,me ,p>boil ! *icory = t5 m9utes 9 pl5ty ( boil+ wat]4 ,cool x2 press ! wat] out ( x1 & *op x up4 ,coh]e x ) f\r & "o-half oz4 ( pale r\x p] two lbs4 ( *icory2 moi/5 ) "o qu>t ( consomm2 season ) salt & a p9* ( p[d]$ sug>1 & braise 9 ! ov51 "u cov]1 = "o & "o-half h\rs4 ,^u )draw+ x f ! ov51 transf] x to ano!r saucepan2 add ?ree-fif?s p9t ( cream & two oz4 ( butt]1 & di% 9 a timbale4 #bjij--,,pa9 ,,de ,,*icor,e ,braise ! *icory z describ$ above4 ,^u )draw+ x f ! ov51 mix ) x 7p] lb47 five /iffly-beat5 eggs2 put x into an ev51 butt]$ m\ld1 & set to poa* 9 a ba9-m>ie4 ,be=e unm\ld+ ! 8loaf10 let x re/ a:ile1 t ! middle may settle4 ,turn out j be=e s]v+1 & cov] ) a cream sauce4 #bjia--,,pur,e ,,de ,,*icor,e ,braise ! *icory1 & rub x ?r\gh a sieve4 ,mix x ) "o-?ird ( its bulk ( smoo? ma%$ potatoes ) cream2 heat2 add butt] away f ! fire1 & di% 9 a timbale4 #bjib--,,s\ffl ,,de ,,*icor,e ,braise ab\t "o-half lb4 ( *icory1 keep+ x some:at /iff1 & rub x ?r\gh a sieve4 ,add to x ! yolks ( ?ree eggs1 also two oz4 ( grat$ ,p>mesan & ! :ites ( ?ree eggs1 beat5 to a /iff fro?4 ,di% 9 a butt]$ timbale2 spr9kle ) grat$ ,p>mesan1 & cook aft] ! mann] ( an ord9>y s\ffl4 ,n4,b4--,?is s\ffl ( *icory may also be cook$ 9 small cases1 & x makes an excell5t g>ni% = l>ge pieces ( veal or ham4 #bjic--;,,*icor,e ,a ,,la ,,flam&e ,cut ! *icory into two-in* l5g?s2 p>boil x2 cool x1 & !n proce$ = ! re/ ( ! op]ation z describ$ "u ,no4 #bjhi--! only diff]5ce be+ t x is n *opp$4 #bjid--;,,endives ,,or ,,brussels ,,*icory ,:atev] be ! purpose = :i* !y are int5d$1 endives %\ld always be cook$ prep>atively z foll[s3-- ,aft] hav+ wa%$ & clean$ !m1 put !m 9 a well-t9n$ saucepan conta9+ 7p] ?ree lbs4 ( endives7 a liquor prep>$ f ! juice ( a lemon1 a p9* ( salt1 "o oz4 ( butt]1 & "o-fif? p9t ( wat]4 ,cov] ! saucepan2 boil quickly1 & complete ! cook+ on ! side ( ! fire = f ?irty to ?irty-five m9utes4 ,endives may ?us be s]v$ pla91 & con/itute a v fav\rite vegetable or g>ni%4 ,!y may accompany all ,relevs ( but*]'s meat4 ,"s c>doon recipes may also be appli$ to !m1 m p>ticul>ly la ,mornay1 la ,crme1 & la ,milanaise--all ( :i* suit !m admirably4 #bjie--;,,cabbages 7,*\x7 ,f ! cul9>y /&po9t1 cabbages may be divid$ into sev5 classes1 z foll[s3-- #a4 ,:ite cabbages3 us$ almo/ solely 9 ! prep>ation ( sau]kraut4 #b4 ,r$ cabbages3 us$ z a vegetable1 z a hors-d'uvre1 or z a condim5t4 #c4 ,r\nd-head$ or ,savoy cabbages3 specially suit$ to brais+ & ! ,engli% me?od ( cook+4 #d4 ,scot* kale & spr+ cabbages3 always prep>$ 9 ! ,engli% fa%ion4 #e4 ,caulifl[]s & broccoli3 ! fl[] ( ^! is mo/ commonly us$1 b ! leaves are cook$ 9 ! ,engli% way :5 !y are t5d]4 #f4 ,brussels spr\ts4 #g4 ,kohlrabi3 ! roots ( ^! may be di%$ z turnips1 & ! leaves cook$ 9 ! ,engli% way1 provid$ !y be "y & t5d]4 #bjif--,,:ite ,,cabbages 7,*\x ,blancs7 ,9 an extreme case1 ^! cabbages may be brais$ l ! gre5 ,savoys1 b !y are usually too firm1 & !y are !re=e only us$ 9 ! prep>ation ( sau]kraut4 #bjig--,,sau]kraut 7,*\crote7 ,if ! sau]kraut be some:at old1 set x to soak 9 cold wat] = a few h\rs4 ,x is be/1 h[ev]1 to avoid ?is measure1 if possible1 & to use only fre% sau]kraut4 ,:5 ab\t to cook x1 dra9 x1 if x has be5 soak$1 & press all ! wat] out ( x4 ,!n pull x to pieces 9 su* a way z to leave no mass$ leaves2 season x ) salt & pepp]1 & put x into a brais+-pan l9$ ) slices ( bacon4 ,add1 = t5 lbs4 ( sau]kraut1 ?ree qu>t]$ c>rots1 ?ree m$ium-siz$ onions1 ea* /uck ) a clove1 a l>ge faggot1 ?ree oz4 ( junip] b]ries & "o-half oz4 ( pepp]corns conta9$ 9 a canvas bag1 six oz4 ( goose dripp+ or l>d1 & "o lb4 ( blan*$ brea/ ( bacon1 ! latt] to be )drawn aft] "o h\r's cook+4 ,moi/51 j en\gh to cov]1 ) :ite consomm2 cov] ) slices ( bacon2 boil1 & !n cook 9 ! ov5 = five h\rs ) lid on4 ,to s]ve ,sau]kraut4--,)draw ! vegetables1 ! faggot1 & ! junip] b]ries1 & set ! sau]kraut 9 a timbale1 aft] hav+ well dra9$ x4 ,surr\nd x ) ?9 slices ( ham1 rectangles ( bacon1 & "s poa*$ ,frank=t or ,/rasburg sausages4 ,r$ ,cabbages 7,*\x ,r\ges7 #bjih--;,,*\x ,,r\ges ,a ,,la ,,flam&e ,qu>t] ! cabbages1 suppress ! outside leaves & ! /umps1 & cut ! trimm$ leaves into a f9e juli5ne4 ,season ) salt1 pepp]1 & nutmeg2 spr9kle ) v9eg>1 & put ?is juli5ne into a well-butt]$ e>!nw>e cocotte4 ,cov] & cook 9 a mod]ate ov54 ,:5 ! cook+ is ?ree-p>ts done1 add f\r peel$ & qu>t]$ russet apples & a tablespoonful ( moi/ or p[d]$ sug>4 ,take note t ! cook+ mu/ be g5tle f />t to f9i%1 & t ! only moi/5+ %\ld be ! v9eg>4 #bjii--,,m>9ad$ ,,r$ ,,cabbages ,,= ,,hors-,d',,uvre ,cut ! cabbages into a small juli5ne z above1 & put !m into a b[l or deep di%4 ,spr9kle ) table salt1 & leave to mac]ate = two days1 /irr+ frequ5tly ! :ile4 ,!n dra91 & put !m into a pot ) g>lic cloves1 pepp]corns1 & "o bay leaf4 ,cov] ) raw v9eg>1 or ! latt] boil$ & cool$1 & leave to m>9ade = a day or two4 ,?is m>9ad$ cabbage =ms an excell5t adjunct to boil$ beef4 ,*\x ,v]ts ,pomms 7,savoy ,cabbages7 #bajj--;,,brais$ ,,cabbage ,qu>t] ! cabbage2 p>boil & cool x4 ,defoliate ! qu>t]s2 suppress ! outside leaves & ! midribs ( ! rema9+ leaves2 season ) salt & pepp]1 & put ! cabbage 9 a saucepan g>ni%$ ) slices ( bacon1 & conta9+ "o qu>t]$ c>rot1 "o onion /uck ) a g>lic clove1 "o faggot1 two-?irds p9t ( consomm1 & ?ree tablespoonfuls ( /ock fat p] two lbs4 ( cabbage4 ,cov] ) slices ( bacon2 boil1 & !n braise g5tly = two h\rs4 #baja--;,,*\ ,a ,l',,anglaise ,pla9ly boil or /eam ! cabbage4 ,press all ! wat] out ( x1 betwe5 two plates1 & cut x into loz5ges or squ>es4 #bajb--;,,*\ ,,f>ci ,take a m$ium-siz$ r\nd-head$ or ,savoy cabbage2 p>boil x2 cool x1 & suppress its /ump4 ,slightly op5 out its leaves1 & ins]t betwe5 !m raw or cook$ m9ce-meat1 comb9$ ) *opp$ onion & p>sley1 & highly season$4 ,recon/ruct ! cabbage1 press+ x closely toge!r2 wrap x 9 slices ( bacon2 /r+ x1 & braise x g5tly = ?ree h\rs ) /ock & /ock fat4 ,:5 ab\t to s]ve1 dra9 ! cabbage2 remove ! /r+ & ! slices ( bacon2 set x on a di%1 & cov] x ) a few tablespoonfuls ( ! brais+-liquor1 cle>$ ( all grease1 r$uc$1 & ?ick5$ ) "s half-glaze sauce4 ,s5d :at rema9s ( ! brais+-liquor sep>ately4 ,n4,b4--,! prep>ation is improv$ if ! m9ce-meat ) :i* ! cabbage is /uff$ be comb9$ ) a qu>t] ( its bulk ( pilaff rice & ! same quantity ( foie-gras fat4 #bajc--,,s\-,,fassum ,,prov5,,al ,p>boil & cool ! cabbage z above2 remove ! out] l>ge leaves1 & set !m on a net4 ,^u ?is litt] ( cabbage leaves lay ! foll[+ products1 mix$3-- ,! inside leaves ( ! cabbage1 *opp$ up & season$2 "o-half lb4 ( cisel$ & blan*$ :ite ( a leek2 "o & ?ree-qu>t] lbs4 ( sausage-meat2 six oz4 ( lean bacon1 cut into dice & frizzl$2 "o *opp$ onion1 fri$ 9 butt]2 two *opp$ tomatoes2 a cru%$ clove ( g>lic2 ?ree oz4 ( blan*$ rice & f\r oz4 ( fre%1 "y peas4 ,ga!r up ! ends ( ! net1 & close x 9 su* a way z to recon/ruct ! cabbage4 ,cook x 9 mutton bro? or 9 ord9>y /ock = ?ree & "o-half or f\r h\rs4 ,s]ve ! s\-fassum pla91 on a r\nd di%4 #bajd--;,,cabbages ,,= ,,g>ni%4--,a ,p>boil1 cool1 & ?or\ghly dra9 ! cabbage4 ,remove z _m l>ge leaves z !re are balls ( /uff$ cabbage requir$1 &1 if ! leaves be too small1 use two = ea* ball4 ,*op up ! rema9s ( ! cabbage2 season !m ) salt & pepp]2 put a small portion ( !m on ea* ( ! leaves2 close ! latt] 9 ! %ape ( balls1 & set !m "o by "o 9 a sautpan4 ,!n proce$1 = ! cook+1 z direct$ "u 8,brais$ ,cabbage40 #baje--;,,cabbages ,,= ,,g>ni%4--,b ,prep>e ! cabbage z above2 ins]t into ! c5tre ( ea* ball a portion ( smoo? pork =cemeat1 ! size ( a pigeon's egg1 & braise 9 ! same way4 #bajf--;,,cabbages ,,= ,,g>ni%4--,c ,p>boil ! necess>y quantity ( cabbage leaves1 9 accordance ) ! numb] ( balls requir$4 ,cool !m2 spread !m out2 g>ni% ! middle ( ea* ) "o tablespoonful ( pilaff rice1 mix$ ) foie-gras pure1 & close up ! leaves to =m small packets4 ,braise z 9 ! case ( ,no4 #bajd4 #bajg--,,scot* ,,kale 7,*\ fris71 ,,spr+ ,,cabbage 7,*\x de ,pr9temps71 ,,broccoli ,,leaves1 ,,turnip-,,tops ,^! v>i\s k9ds ( gre5s are prep>$ 9 ! ,engli% way1 z describ$ above1 or !y may be prep>$ ) butt]1 l ,brussels spr\ts4 ,! two above-m5tion$ modes ( prep>ation are ! only ones t suit !m4 #bajh--;,,caulifl[] ,,& ,,broccoli 7,*\-fleur et ,broccoli7 ,broccoli diff]s f caulifl[] 9 ! col\r ( its fl[] & ! arrangem5t ( ! p>ts ( ! latt]4 ,9 ! broccoli ! fl[] is ( a deep violet4 ,engli% broccoli nev] rea* ! size ( ^? gr[n 9 ! ,s\? ( ,france4 ,_m d n ev5 gr[ to a head1 :ile _! fl[]s--! size ( hazel-nuts--are scatt]$ among ! int]/ices ( ! surr\nd+ leaves4 ,caulifl[]s & l>ge broccoli all[ ( ! same treatm5t4 #baji--;,,*\-,,fleur ,a ,,la ,,cr,,me ,cut ! caulifl[]s into bun*es2 remove ! small leaves :i* are atta*$1 & cook ! caulifl[] 9 salt$ wat]4 ,?or\ghly dra92 set ! bun*es 9 a timbale1 recon/ruct+ ! caulifl[] 9 s do+1 or on a di% cov]$ ) a fold$ napk91 & s]ve a cream sauce sep>ately4 #baaj--;,,*\-,,fleur ,,au ,,grat9 ,hav+ well dra9$ ! caulifl[]1 dry x 9 butt] = a few m9utes2 m\ld x 9 a b[l1 & p\r a few tablespoonfuls ( ,mornay sauce into x4 ,coat ! bottom ( a di% ) ! same sauce1 & turn out ! caulifl[] on ! di%2 completely cov] ) ,mornay sauce2 spr9kle ) grat$ *eese mix$ ) rasp+s2 b$ew ) melt$ butt]1 & set ! grat9 to =m4 #baaa--;,,*\-,,fleur ,a ,,la ,,milanaise ,set ! caulifl[] on a butt]$ di% spr9kl$ ) grat$ *eese4 ,also spr9kle ! caulifl[] ) *eese2 add a few pieces ( butt]1 & set ! grat9 to =m4 ,on tak+ ! di% out ( ! ov51 spr9kle ! caulifl[] ) nut-br[n butt]1 & s]ve imm$iately4 #baab--;,,*\-,,fleur ,a ,,la ,,polonaise ,?or\ghly dra9 ! caulifl[]1 & set x on a butt]$ di%4 ,spr9kle x ) *opp$1 h>d-boil$ egg-yolks & *opp$ p>sley1 mix$4 ,:5 ab\t to s]ve1 b$ew ) nut-br[n butt]1 9 :i* "o-half oz4 ( f9e bread-crumbs 7p] ?ree oz4 ( butt]7 %\ld h be5 fri$4 #baac--;,,caulifl[] ,,) ,,v>i\s ,,sauces ,cook ! caulifl[] 9 salt$ wat]4 ,dra9 x ?or\ghly1 & set x 9 a timbale4 ,s]ve at ! same "t ei!r a sauceboat ( ,melt$ ,butt]1 a ,butt]1 a ,holl&aise1 or a ,m\ssel9e sauce1 c4 #baad--,,pur,e ,,de ,,*\-,,fleur dite ,a ,,la ,,dub>ry ,cook ! caulifl[] 9 salt$ wat]2 dra9 x well2 rub x ?r\gh tammy1 & comb9e ! result+ pure ) "o qu>t] ( its bulk ( some:at firm1 ma%$ potatoes ) cream4 ,heat2 add butt] away f ! fire1 & di% 9 a timbale4 ,brussels ,spr\ts 7,*\x de ,bruxelles7 #baae--;,,*\x ,,de ,,bruxelles ,a ,l',,anglaise ,cook !m 9 salt$ wat]2 dra9 !m well1 & di% !m on a dra9] or 9 a timbale4 #baaf--;,,*\x ,,de ,,bruxelles ,a ,,la ,,cr,,me ,cook ! spr\ts2 dra9 !m well )\t cool+ !m2 /ew !m 9 butt]1 & *op !m up4 ,!n comb9e !m ) z mu* fre% cream z possible4 #baag--;,,*\x ,,de ,,bruxelles ,,saut,s ,cook !m1 &1 aft] hav+ ?or\ghly dra9$ !m1 ?r[ !m into an omelet-pan conta9+ "s v hot butt]4 ,toss !m until !y are nicely frizzl$2 di% !m 9 a timbale1 & spr9kle !m ) *opp$ p>sley4 #baah--;,,*\x ,,de ,,bruxelles ,,au ,,beurre ,cook !m1 keep+ !m some:at firm1 & dra9 )\t cool+ !m4 ,put !m into a sautpan2 season !m ) salt & pepp]2 add two oz4 ( butt] 7p] lb4 ( spr\ts7 cut into small pieces2 cov]1 & /ew 9 ! ov5 = "o-qu>t] h\r4 #baai--,,pur,e ,,de ,,*\x ,,de ,,bruxelles dite ,,flam&e ,?ree-p>ts cook ! spr\ts2 dra9 !m well )\t cool+ !m1 & complete _! cook+ by /ew+ !m 9 butt]4 ,rub !m ?r\gh tammy1 & add to ! result+ pure "o-?ird ( its bulk ( ma%$ potatoes4 ,heat1 add butt] away f ! fire1 & di% 9 a timbale4 #babj--,,sea ,,kale 7,*\ ,m>97 ,?is is "o ( ! be/ & mo/ delicate ( ,engli% vegetables4 ,x is trimm$ ) great c>e1 wa%$1 & !n ti$ into bun*es ( f five to six plants1 & ^! are pla9ly cook$ 9 salt$ wat]4 ,all c>doon recipes1 & sauces giv5 = asp>agus1 may be appli$ to sea kale4 #baba--;,,cucumb] ,,& ,,vegetable ,,m>r[ 7,concombres et ,c\rgettes7 ,?\gh ( diff]5t %apes1 ^! two vegetables all[ ( almo/ ! same treatm5t :5 !y are cook$4 ,!y are especially us$ z g>ni%es4 #babb--;,,concombres ,a ,,la ,,cr,,me ,peel1 & cut ! cucumb] to %apes resembl+ olives2 p>boil & dra9 ^! pieces4 ,?is done1 ?ree-p>ts cook !m 9 butt]2 moi/5 ) boil+ cream1 & f9i% ! cook+ 9 r$uc+ ! cream4 ,at ! v la/ mom5t add a little ,b*amel sauce ) ! view ( slightly ?ick5+ ! prep>ation1 & di% 9 a timbale4 #babc--;,,concombres ,,glac,s ,aft] hav+ %ap$ !m l l>ge g>lic cloves1 quickly p>boil !m4 ,?is done1 treat !m z direct$ "u 8,c>ottes glaces10 & roll !m suffici5tly 9 _! cook+-liquor1 r$uc$ to ! consi/5ce ( a ?ick syrup1 to ?or\ghly coat !m ) x4 #babd--;,,concombres ,,f>cis4--,a ,cut ! cucumb]s into two-in* l5g?s2 peel1 p>boil1 & dra9 !m4 ,!n holl[ !m out to =m small1 r\nd cases2 set !m side by side 9 a sautpan1 & cook !m 9 butt]4 ,:5 !y are ?ree-p>ts cook$1 fill !m ) a raw1 *ick5 =cemeat1 effect+ ?is op]ation by means ( a pip+-bag4 ,! =cemeat %\ld be slightly m\ld$ 9 ! cucumb] cases4 ,complete ! cook+ ( ! cucumb]1 g5tly1 :ile poa*+ ! =cemeat4 #babe--;,,concombres ,,f>cis4--,b ,peel ! cucumb]s2 split !m op5 l5g?wise1 & empty !m by means ( a root-spoon4 ,?is done1 p>boil & dra9 )\t cool+ !m4 ,g>ni% ea* half-cucumb]1 level ) ! edges1 ) a *ick5 =cemeat1 prep>$ ) frangipan1 & comb9$ ) a ?ird ( its weight ( ,duxelles4 ,recon/ruct ! cucumb]s by plac+ ! halves "o aga9/ ! o!r2 wrap !m ea* 9 a slice ( bacon1 & !n 9 a piece ( musl91 & f9ally /r+ !m4 ,?is done1 braise !m 9 ! usual way4 ,:5 !y are cook$1 remove _! wrapp+s1 & cut !m into r\ndels ! ?ickness ( :i* is det]m9$ by ! size ( ! piece ( :i* !y are ! adjuncts4 #babf--,,/a*ys 7,crosnes du ,japon7 ,:atev] be _! mode ( prep>ation1 /a*ys mu/ be clean$1 p>boil$1 & kept firm1 & cook$ 9 butt] )\t col\ration4 #babg--;,,crosnes ,a ,,la ,,cr,,me ,aft] hav+ p>boil$ ! /a*ys & ?ree-p>ts cook$ !m 9 butt]1 moi/5 ) boil+ cream1 & complete _! cook+ :ile r$uc+ ! cream4 ,add a little ?91 fre% cream at ! la/ mom5t1 & di% 9 a timbale4 #babh--;,,crosnes ,,saut,s ,,au ,,beurre ,aft] hav+ p>boil$1 dra9$1 & dri$ ! /a*ys1 put !m 9 an omelet-pan conta9+ "s v hot butt]1 & toss !m ov] a fi]ce fire1 until !y are well frizzl$4 ,di% 9 a timbale1 & spr9kle mod]ately ) *opp$ p>sley4 #babi--;,,crosnes ,,au ,,vel\t ,completely cook ! /a*ys 9 salt$ wat]4 ,dra9 !m1 & coh]e !m ) ! requir$ quantity ( ,vel\t flav\r$ ) mu%room ess5ce4 #bacj--;,,croquettes ,,de ,,crosnes ,hav+ cook$ ! /a*ys 9 salt$ wat]1 & kept !m some:at firm1 ?or\ghly dra9 !m & mix !m ) a v r$uc$ ,allem&e sauce1 9 ! proportion ( "o-fif? p9t p] lb4 ( /a*ys4 ,spread ?is prep>ation on a butt]$ di%1 & cool4 ,n[ cut ?is prep>ation into portions weigh+ ab\t two oz42 %ape ^! portions l balls1 pe>s1 quoits1 or o!rwise1 dip !m 9 beat5 eggs1 & roll !m 9 v f9e bread-crumbs4 ,plunge ^! croquettes into v hot fat five or six m9utes be=e s]v+2 dra9 !m on a piece ( l952 salt mod]ately1 & di% on a napk9 ) v gre51 fri$ p>sley4 #baca--,,pur,e ,,de ,,crosnes ,cook ! /a*ys 9 salt$ wat]1 keep+ !m some:at firm1 & add !reto f\r oz4 ( qu>t]$ potatoes p] lb4 ( /a*ys4 ,z soon z !y are cook$1 dra9 ! /a*ys & ! potatoes2 rub !m ?r\gh a sieve1 & dry ! pure ov] a v fi]ce fire4 ,add ! necess>y quantity ( milk to br+ ! pure to its prop] consi/5ce2 heat2 add butt] away f ! fire1 & di% 9 a timbale4 #bacb--,,sp9a* 7p9>ds7 ,sp9a* %\ld only be prep>$ at ! la/ mom5t1 if possible4 ,aft] hav+ p>boil$ x 9 pl5ty ( boil+ salt$ wat]1 cool x1 press out all its conta9$ wat]1 &1 accord+ to circum/ances1 ei!r *op x up or rub x ?r\gh a sieve4 ,if x has to be s]v$ ) ! leaves left :ole1 m]ely dra9 x on a sieve1 )\t ei!r press+ or cool+ x4 #bacc--,,p9>ds ,a ,l',,anglaise ,cook x aft] hav+ c>efully %r$d$ x2 dra9 x well1 & di% 9 a timbale )\t cool+4 #bacd--,,p9>ds ,a ,,la ,,cr,,me ,hav+ *opp$ up or rubb$ ! sp9a* ?r\gh a sieve1 put x into a sautpan ) two oz4 ( butt] p] lb41 & dry x ov] a fi]ce fire4 ,n[ add ! qu>t] ( its bulk ( cream sauce to x1 & simm] g5tly = t5 m9utes4 ,di% 9 a timbale :5 ab\t to s]ve1 & spr9kle ! surface ) fre% cream4 #bace--,,p9>ds ,,au ,,grat9 ,dry ! sp9a* z above 9 ?ree oz4 ( butt] p] lb41 & !n1 9 ! same proportion1 add two & "o-half oz4 ( grat$ *eese4 ,set on a butt]$ grat9-di%2 spr9kle copi\sly ) grat$ *eese & melt$ butt]1 & set ! grat9 to =m 9 a fi]ce ov54 #bacf--,,p9>ds ,a ,,la ,,vir(lay ,spread "s l>ge leaves ( blan*$ sp9a* on a napk91 & 9 ! middle ( ea* lay a subric1 ! sub/ance ( :i* %\ld h be5 comb9$ ) v small crotons ( bread-crumb fri$ 9 butt]4 ,wrap ! subrics 9 ! sp9a* leaves2 cov] ) ,mornay sauce2 spr9kle ) grat$ *eese & melt$ butt]1 & set to glaze 9 a fi]ce ov54 #bacg--,,subrics ,d',,p9>ds ,dry ! sp9a* 9 butt] z describ$ above1 & add to x p] lb4 ( sp9a* 7away f ! fire7 "o-six? p9t ( v r$uc$ ,b*amel sauce2 two tablespoonfuls ( ?ick cream2 "o egg & ! yolks ( ?ree1 well beat52 salt1 pepp]1 & nutmeg4 ,make a suffici5t quantity ( cl>ifi$ butt] v hot 9 an omelet-pan4 ,take up "s ( ! prep>ation ( sp9a* by means ( a spoon1 & let ! cont5ts ( ! latt] drop 7propell$ by ! f+]7 into ! butt]4 ,proce$ ?us 9 ! mak+ ( ! subrics1 & take c>e t !y d n t\*4 ,:5 a m9ute has elaps$1 turn !m ov] ) a spatula or a =k1 t _! o!r sides may col\r4 ,set on a di% or 9 a timbale1 & s]ve a cream sauce sep>ately4 #bach--;,,cr,,pes ,,aux ,,p9>ds ,p>boil "s well-%r$d$ sp9a*2 dry x 9 butt]2 season x1 & add to x an equal quantity ( ,york%ire-pudd+ pa/e 7,no4 #aidc74 ,cook ?is prep>ation 9 a small1 well-butt]$ omelet-pan or 9 deep t>tlet-m\lds4 ,n4,b4--,^! sp9a* pancakes con/itute an excell5t g>ni% = ,relevs ( ,beef1 ,veal1 & ,ham4 #baci--,,s\ffl ,,aux ,,p9>ds ,make a composition aft] ! directions giv5 "u ,no4 #bjib4 ,spread ?is composition 9 two or ?ree lay]s1 & set on ea* ( ! latt] a litt] ( well-clean$ & soak$ an*ovy fillets1 arrang$ to =m a lattice4 ,f9i% ) a lay] ( sp9a* %ap$ l a dome1 & set !reon two cross$ r[s ( an*ovy fillets4 ,cook aft] ! mann] ( an ord9>y s\ffl4 #badj--,,s\ffl ,,aux ,,p9>ds ,,aux ,,truffes ,proce$ z direct$ 9 ! prec$+ recipe1 b sub/itute an*ovy fillets = "s f9e slices ( truffle4 ,n4,b4--,bo? ^! sp9a* s\ffls may be s]v$ ei!r z vegetables1 9 :i* case !y are m\ld$ 9 l>ge timbales1 or z g>ni%es1 :5 !y are di%$ 9 small cassolettes ( appropriate size4 ,!y are v delicate prep>ations1 :i* may be v>i$ by wat]cress s\ffl--prep>$ 9 ! same way4 #bada--;,,feuilles ,,de ,,vigne ,,f>cies ,,ou ,,dolmas 7,/uff$ ,v9e ,leaves7 ,provid$ ! v9e-leaves be v t5d]1 !y may s]ve 9 ! prep>ation ( ! foll[+ g>ni%3--,suppress _! /alks2 p>boil ! leaves2 dra9 !m well1 & arrange ?ree or f\r at a "t 9 ! =m ( a circul> tray1 9 ! c5tre ( :i* lay a tablespoonful ( pilaff rice to :i* "s foie-gras pure has be5 add$4 ,?is done1 draw ! ends ( ! leaves ov] ! rice1 s z to enclose x & to =m regul> balls ( equal size4 ,put ^! balls1 well-press$1 "o aga9/ ! o!r 9 a sautpan1 ! bottom ( :i* %\ld be g>ni%$ ) slices ( bacon2 cov] ) ?9 slices ( bacon2 moi/5 j en\gh to cov]1 ) good consomm2 boil1 & !n braise g5tly4 #badb--,,tub]\s ,,f5nel 7,f5\il ,tubreux7 ,?is vegetable is n v well kn[n 9 ,engl&1 :]e x is sold only by ! lead+ m]*ants ( e>ly-season vegetables4 ,x is prep>$ l ! c>doons & ! m>r[s4 #badc--;,,broad ,,beans 7,fves7 ,broad beans %\ld be %ell$ j be=e be+ cook$1 & x is q ! rule to peel !m4 ,boil !m 9 salt$ wat] conta9+ a bun* ( savory1 ! size ( :i* %\ld be 9 proportion to ! quantity ( broad beans4 ,:5 !y are cook$ & dra9$1 add ! leaves ( savory 7*opp$7 to !m4 #badd--;,f,,ves ,,au ,,beurre ,hav+ well-dra9$ & peel$ ! broad beans1 toss !m ov] a fi]ce fire to dry !m1 & !n f9i% !m1 away f ! fire1 ) ?ree oz4 ( butt] p] lb4 ( beans4 #bade--;,f,,ves ,a ,,la ,,cr,,me ,aft] hav+ dri$ & peel$ ! broad beans1 coh]e !m 7p] lb47 ) ?ree tablespoonfuls ( ?ick1 fre% cream4 #badf--,,pur,e ,,de ,f,,ves ,proce$ exactly z = pure ( peas4 ,?is pure con/itutes a v delicate g>ni%1 :i* is p>ticul>ly well suit$ to ham4 #badg--;,,gombos ,?is vegetable--s common 9 ,am]ica & ! ,ea/--is only v r>ely us$ 9 ,engl&1 :]e1 h[ev]1 x is n[ beg9n+ to be bett] kn[n4 ,!re are two k9ds ( ,gombos3 ! long & ! r\nd k9d4 ,! latt] is also call$ ,bamia or ,bamis4 ,bo? k9ds are prep>$ aft] ! same recipes4 #badh--;,,gombos ,a ,,la ,,cr,,me ,aft] hav+ trimm$ !m1 p>boil !m 9 salt$ wat] & dra9 !m4 ,!n cook !m 9 butt]1 &1 j be=e s]v+ !m1 coh]e !m ) a cream sauce4 #badi--;,,gombos ,,p\r ,,g>nitures ,p>boil ! gombos until !y are two-?irds cook$4 ,dra9 !m well1 & complete _! cook+ 9 ! brais+-liquor ( ! piece !y are to accompany4 ,if !y are to g>ni% a p\let saut1 complete _! cook+ 9 "s ?9 veal gravy4 #baej--;,,hop ,,spr\ts 7,jets de ,h\blon7 ,! eatable "p is sep>at$ f ! fibr\s by break+ (f ! ends ( ! spr\ts1 z 9 ! case ( asp>agus or sprew4 ,aft] hav+ wa%$ !m 9 sev]al wat]s1 cook !m 9 salt$ wat] conta9+1 p] e qu>t1 ! juice ( "o half-lemon4 ,hop spr\ts may be prep>$ ) butt]1 cream1 vel\t1 c4 ,:5 s]v$ z a vegetable1 !y are inv>iably accompani$ by poa*$ eggs1 :i* are laid 9 a cr[n r\nd !m & alt]nat$ by comb-%ap$ crotons fri$ 9 butt]4 ,h>icot-,beans 7,h>icots ,blancs7 #baea--;,,h>icots ,,blancs ,a ,l',,am,,rica9e 7,lima ,beans7 ,cook ! beans z describ$ "u ,no4 #bgd4 ,b add to ! prescrib$ +r$i5ts "o-half lb4 ( lean bacon p] p9t ( dry beans4 ,:5 !y are cook$ & well dra9$1 mix !m ) ! bacon cut into dice1 & coh]e !m ) "s good tomato sauce4 #baeb--;,,h>icots ,,blancs ,,au ,,beurre ,hav+ well dra9$ ! h>icot-beans1 season !m ) salt & pepp] & coh]e !m ) two oz4 ( butt] p] lb4 ( cook$ beans4 ,di% 9 a timbale & spr9kle ) *opp$ p>sley4 #baec--;,,h>icots ,,blancs ,a ,,la ,,bretonne ,dra9 !m well & coh]e !m ) a ,bretonne sauce1 9 ! proportion ( "o-?ird p9t ( sauce p] lb4 ( cook$ h>icot-beans4 ,di% 9 a timbale ) *opp$ p>sley4 #baed--,,pur,e ,,de ,,h>icots ,,blancs dite ,,soissonnaise ,rub ! h>icot-beans ?r\gh a sieve :ile !y are burn+-hot4 ,add to ! pure 7p] lb4 !re(7 ?ree oz4 ( butt]2 dry x ov] a v fi]ce fire1 & !n add "s milk to x1 to br+ x to its prop] consi/5ce4 #baee--;,,flageolets 7,h>icots ,flageolets7 ,^! beans are us$ m especially fre%2 b1 :5 !y are out ( season1 rec\rse is (t5 _h to pres]v$ or dri$ flageolets4 ,!y are prep>$ 9 ! same way z h>icot-beans4 ,_! pure1 :i* is v delicate1 is kn[n "u ! "n ( 8,pure ,mus>d10 & x is p>ticul>ly suitable = ! g>ni%+ ( mutton4 ,x is also us$ z a ?ick5+ +r$i5t 9 ! pure ( ,fr5* beans1 & no?+ c equal x = ! purpose2 =1 n only is x an unctu\s ?ick5+ m$ium1 b its flav\r is peculi>ly adapt$ to ! ?r[+ into relief ( t ( ! ,fr5* beans4 #baef--,,r$ ,,beans 7,h>icots ,r\ges7 ,r$ beans are cook$ 9 salt$ wat] ) "o-?ird lb4 ( lean bacon1 "o p9t ( r$ w9e1 "o c>rot1 "o onion /uck ) a clove1 & "o faggot p] qu>t ( beans4 ,! bacon %\ld be )drawn z soon z cook$4 ,^! beans are coh]$ by means ( mani$ butt]1 & !y are !n mix$ ) ! bacon1 :i* is cut into dice & frizzl$ 9 butt]4 #baeg--;,,fr5* ,,beans 7,h>icots ,v]ts7 ,fr5* beans are among ! greate/ vegetable delicacies2 b !y h to be prep>$ ) ! utmo/ c>e4 ,_! quality is su* t !y are almo/ always good1 9 spite ( faulty prep>ation--s common 9 _! case2 b1 :5 !y are cook$ ) c>e1 no o!r vegetable c surpass !m 9 p]fection ( flav\r4 ,!y %\ld be tak5 q fre%1 & !y %\ld n be cook$ too long4 ,!y are be/ :5 !y seem a little firm to ! tee?1 )\t1 ( c\rse1 be+ 9 ! lea/ h>d4 ,!y mu/ n be cool$ :5 cook$2 !y %\ld only be sautd ov] ! fire ) ! view ( caus+ ! evaporation ( _! moi/ure4 ,aft] hav+ season$ !m ) salt & pepp]1 add to !m 7p] lb47 ab\t ?ree oz4 ( v fre% butt]1 cut into small pieces2 saut !m s z to effect _! leason1 & /raightway s]ve !m4 ,d n add *opp$ p>sley to ,fr5* beans1 unless x be v t5d] & ga!r$ & *opp$ at ! la/ mom5t4 #baeh--;,,h>icots ,,pana*,s ,?is consi/s ( ,fr5* beans & flageolets1 9 equal quantities1 coh]$ ) butt]4 #baei--,,pur,e ,,de ,,h>icots ,,v]ts ,cook ! ,fr5* beans 9 salt$ wat]2 dra9 !m well1 & /ew !m 9 butt] = eight or t5 m9utes4 ,rub !m ?r\gh a f9e sieve1 & mix ! result+ pure ) half its bulk ( v creamy1 flageolet pure4 ,lettuces 7,laitues7 #bafj--,,laitues ,,brais,,es ,,au ,,jus ,aft] hav+ p>boil$1 cool$1 & press$ ! wat] out ( !m1 tie !m toge!r 9 twos or ?rees1 & braise !m z direct$ "u ,no4 #bge4 ,?is done1 cut !m 9 two1 unfold ! end ( ea* half1 & set !m on a di%1 9 ! =m ( a cr[n2 alt]nat+ !m ) he>t-%ap$ crotons fri$ 9 butt]4 ,or1 m]ely di% !m 9 a timbale4 ,coat !m ) ! r$uc$ brais+-liquor comb9$ ) "s ?ick5$ veal gravy4 ,n4,b4--,brais$ lettuces may also be /uff$ aft] ! mann] describ$ "u ,no4 #bajf4 #bafa--,,laitues ,a ,,la ,,moelle ,braise & di% ! lettuces z above4 ,^u ! turban ( lettuces1 set a cr[n ( l>ge slices ( poa*$ m>r[1 & coat ) a mod]ately ?ick butt]$ gravy4 #bafb--,,laitues ,,f>cies ,p>boil1 cool1 & press ! lettuces4 ,?is done1 op5 !m 9 ! middle )\t t\*+ _! /ems1 & g>ni% !m ) good =cemeat1 comb9$ ) half its bulk ( dry ,duxelles 7,no4 #bbc74 ,recon/ruct ! lettuces2 /r+ !m2 braise !m1 & di% !m z direct$ "u ,no4 #bafj4 #bafc--,,laitues ,,f>cies ,,p\r ,,g>niture ,proce$ z direct$ "u ,nos4 #bajd to #bajf4 #bafd--,,laitues ,a ,,la ,,cr,,me ,proce$ z direct$ "u ,no4 #bjhi4 #bafe--,,s\ffl ,,de ,,laitues ,proce$ z direct$ "u ,no4 #baci4 ,l5tils 7,l5tilles7 ,l5tils are cook$ z direct$ "u ! 8prep>ation ( dry vegetables0 7,no4 #bgd74 #baff--,,l5tilles ,,au ,,beurre ,c>efully dra9 ! l5tils2 dry !m by toss+ !m ov] ! fire1 & coh]e !m ) butt] 9 ! proportion ( two oz4 ( ! latt] p] lb4 ( l5tils4 ,di% 9 a timbale1 & spr9kle ) a little *opp$ p>sley4 #bafg--,,pur,e ,,de ,,l5tilles ,proce$ z = ! pure ( h>icot-beans4 #bafh--,v,,ronique 7,lav]7 ,z ?is vegetable is sold already cook$ at ,engli% m>kets1 x is only necess>y to add en\gh good ,espagnole sauce to x1 :5 heat+ x1 to make a prop]ly consi/5t pure4 #bafi--,,maize 7,mas7 ,take ! maize :5 x is q fre% & /ill milky1 & cook x ei!r 9 /eam or salt$ wat]2 tak+ c>e to reta9 ! leaves on ! e>s4 ,:5 cook$1 ! leaves are drawn back s z to repres5t /alks1 & ! e>s are b>$ if !y be s]v$ :ole4 ,?is done1 set ! e>s on a napk91 & s5d a hors-d'uvre di% ( fre% butt] to ! table ) !m4 ,if ! maize has to be grill$1 put ! e>s on a grill 9 ! ov51 &1 :5 !y h swoll5 & are ( a gold5 col\r1 )draw ! gra9s & set ! latt] on a napk94 ,sometimes1 too1 ! e>s are s]v$ :ole4 ,:5 maize is s]v$ z an accompanim5t1 ! gra9s are sep>at$ f ! /alk & coh]$ ) butt] or cream1 exactly l peas4 ,fail+ fre% maize1 excell5t pres]v$ k9ds are to be f\nd on ! m>ket4 #bagj--,,s\ffl ,,de ,,ma,s ,a ,,la ,,cr,,me ,cook ! maize 9 wat] or /eam2 rub x quickly ?r\gh tammy2 put x into a saucepan ) a small piece ( butt]1 & quickly dry x4 ,?is done1 add suffici5t fre% cream to ?is pure to make a some:at s(t pa/e4 ,?ick5 ?is pa/e ) ! yolks ( ?ree eggs1 p] lb4 ( pure1 & comb9e x ) ! :ites ( f\r eggs beat5 to a /iff fro?4 ,m\ld & cook aft] ! mann] ( an ord9>y s\ffl4 #baga--,,s\ffl ,,de ,,ma,s ,,au ,,paprika ,be=e rubb+ ! maize ?r\gh a sieve1 add to x two tablespoonfuls ( *opp$ onion fri$ 9 butt]1 & a l>ge p9* ( paprika p] lb4 ( maize4 ,proce$ = ! re/ ( ! op]ation z 9 ! case ( ,no4 #bagj4 ,n4,b4--,^! two s\ffls are s]v$ z a g>ni% & may be cook$ ei!r 9 a timbale or 9 small cassolettes4 ,!y con/itute excell5t adjuncts to l>ge1 poa*$ f[ls4 #bagb--;,,*e/nuts 7,m>rons7 ,slightly split op5 ! %ell on ! convex sides ( ! nuts1 & put !m 9 ! ov5 = f sev5 to eight m9utes1 on a tray conta9+ a little wat]1 t !y may be %ell$ ) ease4 ,or1 split !m op5 9 ! same way2 put !m 9 small quantities at a "t 9 a fry+-basket1 & plunge !m into v hot fat4 ,peel !m :ile !y are /ill q hot4 #bagc--,,/ew$ ,,*e/nuts ,z soon z !y are peel$1 cook !m 9 en\gh consomm to j cov] !m1 & add half a /ick ( cel]y p] lb4 ( *e/nuts4 ,if !y are int5d$ = ! /uff+ ( a goose or a turkey1 keep !m some:at firm4 #bagd--;,,brais$ ,,& ,,glaz$ ,,*e/nuts ,take "s v l>ge *e/nuts1 & dip !m 9 hot fat 9 ord] to peel !m4 ,!n set !m 9 "o lay]1 "o aga9/ ! o!r 9 a sautpan4 ,if !y 7 heap$1 only a poor result c\ld be obta9$4 ,moi/5 !m1 j en\gh to cov]1 ) /rong veal /ock1 & /ir !m z little z possible :ile !y are cook+1 s z to avoid break+ !m4 ,:5 !y are ?ree-p>ts cook$1 r$uce ! moi/5+1 & g5tly roll ! *e/nuts 9 ! glaze result+ f ?is r$uction1 t !y may be cov]$ ) a brilliant coat+4 ,*e/nuts prep>$ 9 ?is way s]ve m p>ticul>ly z a g>ni%4 #bage--,,pur,e ,,de ,,m>rons ,hav+ ?or\ghly peel$ ! *e/nuts1 cook !m 9 :ite consomm1 ) a cel]y /alk z 9 ! case ( ,no4 #bagc1 & "o-half oz4 ( sug> p] lb4 ( *e/nuts4 ,cont9ue cook+ until !y may be easily cru%$2 rub !m ?r\gh tammy1 & treat ! pure z direct$ 9 ! case ( ! prec$+ ones4 #bagf--,,turnips 7,navets7 ,:e!r s]v$ z vegetables or z a g>ni%1 turnips are prep>$ l c>rots4 ,!y may1 !re=e1 ei!r be s]v$ glaz$1 or 8 la ,crme10 c4 ,!y may also be s]v$ /uff$1 aft] ! foll[+ recipes3-- #bagg--,,/uff$ ,,turnips4--,a ,take "s r\nd1 m$ium-siz$ turnips1 fairly equal 9 size4 ,peel !m1 &1 9 s do+1 %ape !m nicely2 !n1 by means ( a r\nd fancy-cutt]1 cut !m deeply at _! base1 press+ ! in/rum5t into ! pulp4 ,?is done1 ?or\ghly p>boil & empty !m4 ,) ! )drawn pulp1 prep>e a pure1 to :i* add an equal quantity ( ma%$ potatoes4 ,g>ni% ! turnips ) ?is pure1 & %ape ! visible portion ( ! latt] dome-fa%ion4 ,set ! /uff$ turnips 9 a sautpan1 & complete _! cook+ 9 butt]1 tak+ c>e to ba/e !m frequ5tly4 #bagh--,,/uff$ ,,turnips4--,b ,prep>e ! turnips z above2 b /uff !m ) a prep>ation ( semol9a cook$ 9 consomm & comb9$ ) grat$ ,p>mesan4 ,complete ! cook+ z direct$ 9 ! prec$+ recipe4 ,n4,b4--,proce$+ 9 ! same way1 turnips may be /uff$ ) sp9a*1 *icory1 & ev5 ) f>9ace\s vegetables or rice1 kept v creamy4 ,all ^! g>ni%es are at once sightly & excell5t4 #bagi--,,pur,e ,,de ,,navets 7,turnip ,pure7 ,slice ! turnips & cook !m 9 a little butt]1 salt1 sug>1 & ! necess>y am\nt ( wat]4 ,rub ?r\gh tammy1 & ?ick5 ! result+ pure ) only j ! requir$ quantity ( v good ma%$ potatoes4 #bahj--,,turnip-,,tops ,"y turnip-tops are v mu* lik$ 9 ,engl& z a lun*eon vegetable4 ,!y %\ld be prep>$ l 8,*\x v]ts cook$ l'anglaise40 ,onions 7,oignons7 #baha--,,/uff$ ,,onions ,take "s m$ium-siz$1 mild1 ,spani% onions2 cut !m at a po9t "o-qu>t] ( _! height f ! top1 & p>boil !m ?or\ghly4 ,empty !m1 leav+ only a wall "o-?ird 94 ?ick2 *op up ! )drawn p>ts1 & mix !m ) an equal quantity ( ,duxelles 7,no4 #bbe74 ,g>ni% ! empti$ onions ) ?is prep>ation2 complete _! cook+ by brais+ !m1 & glaze !m at ! la/ mom5t1 simultane\sly ) ! =mation ( ! grat94 ,n4,b4--,proce$ 9 ! same way = onions /uff$ ) sp9a*1 ,rizotto1 or semol9a1 c41 z sugge/$ "u ,nos4 #bagg & #bagh4 ,onions may also be g>ni%$ ) a s\ffl prep>ation ( sp9a*1 tomatoes1 *icory1 c4 ,h]e9 lies scope = a great v>iety ( excell5t & uncommon g>ni%es4 #bahb--;,,fri$ ,,onions ,cut !m into r\ndels "o-fif? 94 ?ick2 sep>ate ! r+s2 season !m ) salt & pepp]2 dr$ge !m & fry !m 9 v hot oil4 ,dra9 on a piece ( l95 & salt slightly4 ,onions prep>$ 9 ?is way are us$ p>ticul>ly z an accompanim5t4 #bahc--;,,glaz$ ,,onions ,= ! prep>ation )\t col\ration3 ,peel "s small onions ( equal size )\t graz+ !m4 ,set !m to cook 9 en\gh :ite consomm to almo/ cov] !m1 & two oz4 ( butt] p] p9t ( consomm4 ,at ! la/ mom5t roll !m 9 _! cook+-liquor1 r$uc$ to a glaze4 ,= ! prep>ation ) col\ration3 ,cook ! onions v g5tly 9 butt]1 ) a p9* ( p[d]$ sug>1 s t ! cook+ & ! col\r+ may be effect$ toge!r4 #bahd--,,pur,e ,d',,oignons1 dite ,,s\bise ,see ,no4 #ajd1 9 ! *apt] on sauces4 #bahe--,,sorrel 7,oseille7 ,hav+ %r$d$ ! sorrel & wa%$ x 9 sev]al wat]s1 set x to cook g5tly 9 a little wat]4 ,?is done1 ?or\ghly dra9 x on a sieve & mix x ) a pale r\x1 consi/+ ( two oz4 ( butt] & "o oz4 ( fl\r4 ,add "o & "o-qu>t] p9ts ( consomm1 salt1 & a p9* ( sug> to x1 & braise x 9 ! ov5 = two h\rs4 ,!n rub x ?r\gh tammy2 ?ick5 x ) ! yolks ( six eggs or ?ree :ole eggs beat5 to a /iff fro? & /ra9$ ?r\gh a /ra9]4 ,heat1 & f9i% ) "o-six? p9t ( cream & five oz4 ( butt]4 ,di% 9 a timbale1 & spr9kle ) /rong1 veal /ock4 #bahf--,,oxalis ,cook ?is 9 boil+ salt$ wat] aft] hav+ well clean$ & wa%$ x4 ,x may !n be prep>$ 8 la ,crme10 /uff$1 or 8au ,grat940 ,oxalis pure is call$ ,pure ,brsili5ne1 & is prep>$ 9 ! same way z turnip pure4 #bahg--,,sweet ,,potatoes ,sweet potatoes are g5]ally s]v$1 bak$ 9 _! sk9s1 & accompani$ by fre% butt]4 ,!y may also be prep>$ accord+ to ! majority ( potato-recipes1 especially ! foll[+3-- ,sautes1 ,grat9es1 ,ma%$1 ,du*esse1 c4 ,!y may also be fri$2 b1 9 t case1 !y %\ld be s]v$ ! mom5t !y are ready1 = !y s(t5 v quickly4 ,f9ally1 !y may be prep>$ s\ffl-fa%ion1 aft] ! directions giv5 "u 8,s\ffl de ,pommes de ,t]re40 #bahh--,,peas 7,petits ,pois7 ,:atev] be ! treatm5t to :i* peas are to be subject$1 always take !m v gre5 & fre%ly ga!r$1 & %ell !m only at ! la/ m9ute4 ,peas are "o ( ! vegetables mo/ prone to lose _! quality ?r\gh want ( c>e4 ,if prep>$ ) pa9s1 ! delicacy ( _! flav\r is incomp>able2 b ! slighte/ neglect on ! "p ( ! op]ator r5d]s !m sav\rless & commonplace4 #bahi--,,petits ,,pois ,a ,l',,anglaise ,cook !m quickly 9 salt$ boil+ wat]2 dra9 !m1 & dry !m by toss+ !m ov] a fi]ce fire4 ,di% !m 9 a timbale1 & s]ve "s pats ( v fre% butt] sep>ately4 #baij--,,petits ,,pois ,,au ,,beurre ,z soon z ! peas are cook$1 dra9 !m & toss !m ov] a fi]ce fire1 to dry4 ,!n season !m ) a p9* ( p[d]$ sug>1 & coh]e !m1 away f ! fire1 ) butt]1 9 ! proportion ( ?ree oz4 p] p9t ( peas4 #baia--,,petits ,,pois ,a ,,la ,,bonne-,,femme ,fry twelve oz4 ( small onions & f\r oz4 ( brea/ ( bacon1 cut into dice & blan*$ 9 butt]2 add "o-half oz4 ( fl\r to ! latt]2 cook ! r\x = a mom5t2 moi/5 ) "o-half p9t ( consomm & boil4 ,put "o qu>t ( fre%ly-%ell$ peas into ?is sauce2 add ! onions & ! bacon1 toge!r ) a bun* ( p>sley2 & cook1 r$uc+ ! sauce to half 9 s do+4 #baib--,,petits ,,pois ,a ,,la ,,flam&e ,prep>e "o-half lb4 ( new c>rots z ?\gh !y 7 to be glaz$4 ,:5 half-cook$1 add two-?irds p9t ( fre%ly-%ell$ peas to !m4 ,complete ! cook+ ( ! two vegetables toge!r1 &1 at ! la/ mom5t1 add butt] away f ! fire4 #baic--,,petits ,,pois ,a ,,la ,,fran,,aise ,take a saucepan1 ( a size a little l>g] ?an w\ld be necess>y to j hold ! foll[+ products1 & put into x "o qu>t ( fre%ly-%ell$ peas2 a faggot conta9+ ! he>t ( a lettuce1 two sprays ( p>sley1 & two ( *]vil2 twelve small onions1 f\r oz4 ( butt]1 "o-?ird oz4 ( salt1 & two-?irds oz4 ( loaf-sug>4 ,mix ! :ole toge!r until x =ms a compact mass1 & place 9 ! cool until ready = cook+4 ,add ?ree tablespoonfuls ( wat]1 :5 ab\t to cook ! peas1 & cook g5tly ) lid on4 ,:5 ab\t to s]ve1 )draw ! faggot2 cisel ! lettuce2 add x to ! peas1 & coh]e ! :ole ) butt]1 away f ! fire4 ,n4,b4--,raw1 cisel$ lettuce may be add$ to ! peas2 b1 z v>i\s ta/es mu/ be all[$ =1 x is bett] to ins]t ! lettuce :ole1 & to mix x ) ! peas aft]w>ds1 if x be s desir$4 ,! lettuce may also be qu>t]$ & laid on ! peas )\t be+ mix$ ) !m4 #baid--,,petits ,,pois ,a ,,la ,,m5! ,cook ! peas 9 salt$ wat]1 toge!r ) a bun* ( fre% m9t4 ,!n prep>e !m 9 ! ,engli% way or 8au ,beurre10 & lay a few p>boil$ m9t leaves ^u !m :5 s]v+4 #baie--,,pur,e ,,de ,,pois ,,frais1 dite ,,sa9t-,,g]ma9 ,cook ! peas ) j en\gh boil+ wat] to cov] !m1 & season x ) "o-half oz4 ( salt1 & "o-six? oz4 ( sug> p] qu>t4 ,add a lettuce & a few p>sley leaves 7ti$ toge!r74 ,:5 ! peas are cook$1 dra9 !m2 & r$uce _! cook+-liquor :ile !y are be+ rubb$ ?r\gh a sieve4 ,"w ! pure ) f\r oz4 ( fre% butt] p] qu>t1 & f9ally add to x ! cook+-liquor1 r$uc$ almo/ to a glaze4 #baif--,,m\ld$ ,,pease ,,pur,e ,,= ,,g>ni% ,prep>e ! pure z above2 b keep x a little creami]4 ,mix ) x1 p] qu>t1 two :ole eggs & ! yolks ( ?ree1 beat5 & /ra9$ ?r\gh musl94 ,) ?is prep>ation1 fill "s d>iole- or baba-m\lds1 accord+ to ! piece = :i* ! timbales are int5d$1 & poa* !m 9 a ba9-m>ie = f tw5ty to tw5ty-five m9utes4 ,rememb] to let !m /& = five m9utes be=e unm\ld+ !m4 ,n4,b4--,timbales ( h>icot-beans1 flageolets1 or l5til pure1 are prep>$ simil>ly4 #baig--;,,capsicum ,,or ,,pim5tos 7,poivrons d\x7 ,! capsicums us$ 9 cook]y are ( v>i\s k9ds3 ! ,*ilian & ,cay5ne k9ds 7,*ili & ,cay5ne pepp]s7 :i* h a /rong1 burn+ ta/e1 are only us$ z condim5ts4 ,! l>ge or mild capsicums1 gre51 r$1 or yell[1 are us$ m p>ticul>ly z g>ni%es4 ,al?\gh ! diff]5ce 9 _! col\ration is accompani$ by a diff]5ce ( quality1 !y are n easily di/+ui%$ 9 ?is respect2 &1 al?\gh ! l>ge1 r$ ,spani% capsicums are ! be/1 ! o!r v>ieties may be treat$ 9 ! same way z ! =m]4 ,:atev] be ! k9d ( capsicums us$1 ei!r grill or scald !m 9 ord] to sk9 !m1 & cle> !m ( _! se$s4 ,accord+ to ! purpose !y are int5d$ =1 !y are ei!r cut up or left :ole4 #baih--,,pim5tos ,,f>cis ,= ?is purpose take "s small1 gre51 c>rot-%ap$ capsicums4 ,remove _! /ems1 aft] hav+ sk9n$ !m2 empty !m1 & half-fill !m ) half-cook$1 pilaff rice4 ,!n set !m 9 a sautpan1 & c>efully braise !m ) excell5t /ock4 #baii--;,,capsicums ,,= ,,g>ni%+ ,= ?is purpose1 ! l>ge r$1 ,spani% capsicums are be/4 ,braise !m :5 !y are peel$1 &1 :5 cook$1 cut !m up z ! requirem5ts may sugge/4 #bbjj--,,pur,e ,,de ,,pim5tos ,braise "s l>ge1 r$ capsicums1 ) two-?irds ( _! weight ( rice4 ,:5 ! :ole is well cook$1 rub x ?r\gh a sieve1 & add butt] to ! ext5t ( two oz4 p] qu>t ( ! prep>ation4 ,n4,b4--,?is pure is p>ticul>ly well suit$ to poa*$ f[ls & :ite meats1 & x is well to keep x ?94 #bbja--,,potatoes 7,pommes de ,t]re7 ,ord9>y potatoes are r>ely ( good quality 9 ,engl&1 & !y d n l5d !mselves z well z c]ta9 ,cont95tal v>ieties d to ! v>i\s cul9>y uses to :i* ?is valuable tub] may be put4 ,! v be/ k9ds ( potato are almo/ unkn[n 9 ,engl&1 & ! ,dut* & ,vitelotte potatoes h to be import$4 #bbjb--,,pommes ,,de ,,t]re ,a ,l',,anglaise ,turn ! potatoes to ! %ape ( l>ge g>lic cloves1 & cook !m 9 salt$ wat] or /eam4 ,!y accompany m especially boil$ fi%4 ,! ,engli% me?od is to cook !m )\t salt4 #bbjc--,,pommes ,,de ,,t]re ,,anna ,cut !m to ! %ape ( cyl9d]s2 slice ^! into ?9 r\ndels2 wa% !m1 & dry !m 9 a piece ( l954 ,set ^! r\ndels 9 circles on ! bottom ( ! m\ld prop] to ?is potato prep>ation1 or 9 a well-butt]$ ?ick-bottom$ sautpan2 let !m ov]lap "o ano!r1 & let ! lay ( ea* circle be rev]s$4 ,season2 spread a coat ( butt] ^u ! fir/ lay]1 & proce$ 9 ! same way ) a second lay]4 ,make five or six lay]s 9 ?is way1 season+ & spread+ butt] ov] ea*4 ,cov] ! ut5sil2 cook 9 a good ov5 = ?irty m9utes2 turn ! :ole ov]1 if necess>y1 to equalise ! col\r+2 turn out ^u a saucepan-lid1 to dra9 away ! butt]1 & !n tilt ! :ole on to a di%4 #bbjd--,,pommes ,,anna ,,= ,,g>ni%+ ,ei!r d>iole- or baba-m\lds may be us$ = ?is purpose2 b !y %\ld be t9n$ copp] ones if possible4 ,aft] hav+ ?or\ghly butt]$ !m1 g>ni% !m ) ?9 r\ndels ( potato1 cut to ! diamet] ( ! m\lds1 season$1 & set "o ^u ! o!r4 ,set ! m\lds on a tray conta9+ en\gh v hot fat to rea* half-way up to _! brims1 & cook 9 a v hot ov5 = tw5ty-five m9utes4 ,turn out j be=e s]v+4 #bbje--,,pommes ,,de ,,t]re ,,b]ny ,add *opp$ truffles to "s 8,croquette0 pa/e 7,no4 #bai71 9 ! proportion ( two oz4 ( ! =m] to "o lb4 ( ! latt]2 & divide up ?is prep>ation into two-oz4 portions4 ,m\ld ^! to %apes resembl+ apricots2 dip !m 9 beat5 eggs 7,no4 #agd71 & roll !m 9 almonds cut into ! ?9ne/ possible spl9t]s4 ,plunge ! potato balls into hot fat five or six m9utes be=e s]v+4 #bbjf--,,pommes ,,de ,,t]re ,a ,,la ,,b\lang,,re ,?is prep>ation has be5 giv5 9 v>i\s recipes 7see ,no4 #acjg74 #bbjg--,,pommes ,,de ,,t]re ,,byron ,prep>e ! requir$ am\nt ( 8,pommes ,macaire0 7,no4 #bbbh71 & cook 9 butt] 9 a small fry+-pan4 ,di%2 spr9kle copi\sly ) cream & grat$ *eese1 & set to glaze quickly4 #bbjh--,,pommes ,,de ,,t]re ,,*,,teau ,turn !m to ! %ape ( l>ge olives2 season !m2 cook !m g5tly 9 cl>ifi$ butt]1 t !y may be gold5 & v s(t2 &1 j be=e s]v+1 spr9kle !m mod]ately ) *opp$ p>sley4 #bbji--,,pommes ,,de ,,t]re ,a ,,la ,,cr,,me ,vitelotte or new kidney potatoes are ne$$ = ?is prep>ation4 ,cook !m 9 salt$ wat]2 peel !m z soon z ?is is done1 & cut !m into r ?ick r\ndels4 ,put !m 9 a sautpan2 moi/51 en\gh to cov] !m1 ) boil+ cream2 season1 & r$uce ! cream4 ,at ! la/ mom5t1 f9i% ) raw cream4 #bbaj--;,,croquettes ,,de ,,pommes ,,de ,,t]re ,prep>e ! necess>y quantity ( 8,croquette0 pa/e 7,no4 #bai71 & divide x into two-oz4 portions4 ,roll ^! to ! %ape ( corks or pe>s2 treat !m l'anglaise1 & put !m into v hot fat1 five or six m9utes be=e s]v+4 #bbaa--;,,croquettes ,,de ,,pommes ,,de ,,t]re ,a ,,la ,,dauph9e ,take ! requir$ am\nt ( 8,pommes ,dauph9e0 prep>ation 7,no4 #bbj72 divide x into two-oz4 portions2 m\ld ^! to ! %ape ( corks2 treat !m l'anglaise1 & fry !m l ord9>y croquettes4 #bbab--,,pommes ,,de ,,t]re ,a ,,la ,,du*esse ,use ! same prep>ation z = ,no4 #bbaj4 ,m\ld ! portions to ! %ape ( small cottage-brio*es1 galettes or small loaves1 or %ape !m by means ( ! pip+-bag4 ,arrange !m on a butt]$ tray2 gild !m ) beat5 egg1 & col\r !m 9 a fi]ce ov5 = sev5 or eight m9utes be=e s]v+ !m4 #bbac--,,pommes ,,de ,,t]re ,,du*esse ,,au ,,*e/] ,use ! same prep>ation z = ,no4 #bbaj1 & comb9e x ) two oz4 ( grat$ ,*e/] p] lb4 ,m\ld x to ! %ape ( v small galettes2 set ^! portions on a butt]$ tray2 gild !m ) beat5 eggs2 cov] ea* ) a ?9 slice ( ,*e/]1 & set !m 9 ! ov5 = sev5 or eight m9utes be=e s]v+4 #bbad--,,pommes ,,de ,,t]re ,,fondantes ,cut ! potatoes to ! %ape ( l>ge1 elongat$ olives1 & let ea* weigh ab\t ?ree oz4 ,g5tly cook !m 9 butt]1 9 a sautpan1 & take c>e to turn !m ov]4 ,:5 !y are cook$1 )draw !m1 s z to slightly flatt5 !m ) a =k )\t break+ !m4 ,dra9 away _! butt]2 return !m to ! sautpan ) ?ree oz4 ( fre% butt] p] e two lbs4 ( _! weight1 & cook !m ) lid on until !y h entirely absorb$ ! butt]4 #bbae--,,pommes ,,de ,,t]re ,,en ,,allumettes ,trim ! potatoes squ>e1 & !n cut !m into small rods1 ( "o-fif? 94 sides4 ,put !m 9 hot fat1 & let !m dry well be=e dra9+ !m4 #bbaf--,,pommes ,,de ,,t]re ,,*at\ill>d ,trim ! potatoes1 & cut !m into long ev5 ribbons "o-eigh? 94 ?ick4 ,treat ^! ribbons l 8,pommes s\ffles0 7see ,no4 #bbba74 #bbag--;,,*ipp$ ,,potatoes ,cut ! potatoes into ?9 r\ndels1 by means ( a special plane2 put !m into cold wat] = t5 m9utes2 dra9 !m2 dry !m 9 l951 & fry !m1 keep+ !m v crisp4 ,s]ve !m cold or hot1 ) game roa/$ 9 ! ,engli% way4 #bbah--,,pommes ,,de ,,t]re ,,coll]ette ,turn ! potatoes to ! %ape ( corks1 & cut !m ) a special knife :i* grooves !m4 ,treat !m l *ipp$ potatoes4 #bbai--,,pommes ,,de ,,t]re ,,pailles ,cut ! potatoes into a long1 ?9 juli5ne2 wa% !m & ?or\ghly dry !m on a piece ( l954 ,put !m into hot fat2 &1 at ! end ( a few m9utes1 dra9 !m 9 a fry+-basket4 ,j be=e s]v+ !m1 plunge !m afre% into smok+ fat1 t !y may be v crisp2 dra9 !m on a piece ( l951 & salt !m mod]ately4 #bbbj--,,pommes ,,de ,,t]re ,,pont-,,neuf ,trim ! potatoes squ>e1 & cut !m into rods ( half-in* sides4 ,plunge !m into hot fat1 & leave !m !re until !y are crisp outside & creamy 94 ,?is prep>ation repres5ts ! g5]ic type ( fri$ potatoes4 #bbba--,,pommes ,,de ,,t]re ,,s\ffl,,es ,trim ! potatoes squ>e1 & c>efully cut !m into slices "o-eigh? in* ?ick4 ,wa% !m 9 cold wat]2 ?or\ghly dry !m1 & put !m into mod]ately hot fat4 ,z soon z ! potatoes are 9 x1 gradually heat ! fat until !y are cook$--:i* !y are kn[n to be :5 !y rise to ! surface ( ! fry+ fat4 ,dra9 !m 9 ! fry+-basket1 & at once imm]se !m 9 fre% & hott] fat4 ,?is f9al imm]sion effects ! puff+1 :i* results f ! sudd5 contact ) int5se heat4 ,leave ! potatoes to dry2 dra9 !m on a /ret*$ piece ( l952 salt !m mod]ately1 & di% !m4 #bbbb--;,,grat9 ,,de ,,pommes ,,de ,,t]re ,a ,,la ,,dauph9oise ,f9ely slice two lbs4 ( fair-siz$ ,dut* potatoes4 ,put !m 9 a bas91 & add !reto salt1 pepp]1 grat$ nutmeg1 "o beat5 egg1 "o & "o-half p9ts ( boil$ milk1 & f\r oz4 ( fre%1 grat$ ,gruyre4 ,?or\ghly mix up ! :ole4 ,p\r ?is prep>ation into e>!nw>e di%es1 rubb$ ) g>lic & well butt]$2 copi\sly spr9kle ) grat$ ,gruyre2 add a few pieces ( butt]1 & cook 9 a mod]ate ov5 = f =ty to =ty-five m9utes4 #bbbc--,,pommes ,,de ,,t]re ,a ,,la ,,hongroise ,fry f\r oz4 ( *opp$ onion 9 butt]1 toge!r ) a c(feespoonful ( paprika4 ,add two peel$1 press$1 & slic$ tomatoes2 two lbs4 ( potatoes1 cut into some:at ?ick r\ndels1 & moi/51 j en\gh to cov]1 ) consomm4 ,cook1 :ile almo/ entirely r$uc+ ! moi/5+1 & spr9kle ) *opp$ p>sley at ! la/ mom5t4 #bbbd--,,pommes ,,de ,,t]re ,,grat9,,es ,?is prep>ation may be made 9 two ways z foll[s3-- 7#a7 ,make a smoo? potato pure2 ?is done1 put x into a deep1 butt]$ grat9-di%2 smoo? its surface2 spr9kle ! latt] ) grat$ *eese mix$ ) f9e rasp+s2 b$ew ) melt$ butt]1 & set ! grat9 to =m 9 a fi]ce ov54 7#b7 ,bake "s f9e1 well-wa%$1 ,dut* potatoes 9 ! ov54 ,z soon z !y are cook$1 op5 !m l5g?wise2 )draw _! pulp2 rub ! latt] ?r\gh a sieve :ile x is /ill q hot1 & f9i% x aft] ! mann] ( an ord9>y pure4 ,fill ! half-%ells ) pure2 spr9kle ! latt] ) grat$ *eese & rasp+s2 lay ! half-%ells on a tray1 & set ! grat9 to =m z above4 ,on tak+ ! potatoes out ( ! ov51 di% !m on a napk91 & s]ve !m imm$iately4 #bbbe--,,pommes ,,de ,,t]re ,,au ,,l>d ,frizzle 9 butt] "o-half lb4 ( brea/ ( salt$ pork1 cut into dice & blan*$1 & twelve small onions4 ,dra9 ! bacon & ! onions2 mix "o oz4 ( fl\r ) ! butt]2 br[n = a few m9utes1 & moi/5 ) "o & "o-qu>t] p9ts ( consomm4 ,season ) a p9* ( pepp]1 & add two lbs4 ( m$ium-siz$1 qu>t]$ & well-trimm$ potatoes1 ! bacon & ! onions1 & a faggot4 ,cov] & cook g5tly4 ,di% 9 a timbale1 & spr9kle mod]ately ) *opp$ p>sley4 #bbbf--,,pommes ,,de ,,t]re ,,lorette ,add "s grat$ *eese to ! prep>ation = 8,pommes ,dauph9e10 9 ! proportion ( "o oz4 ( ! =m] p] lb4 ( ! latt]4 ,divide up ?is mixture into "o & "o-half oz4 portions2 m\ld ^! to ! %ape ( cresc5ts1 & dr$ge !m mod]ately4 ,plunge ^! cresc5ts into v hot fat ab\t six m9utes be=e s]v+4 #bbbg--,,pommes ,,de ,,t]re ,a ,,la ,,lyonnaise ,cut "s peel$ & pla9-boil$ potatoes into r\ndels1 & toss ^! 9 butt] 9 a fry+-pan4 ,likewise toss "s slic$ onions 9 butt]1 ! quantity ( ! =m] measur+ "o-f\r? ( t ( ! potatoes4 ,:5 ! onions are ( a nice gold5 col\r1 add !m to ! sautd potatoes2 season ) salt & pepp]2 saut ! two products toge!r = a few m9utes1 t !y may mix ?or\ghly1 & di% !m 9 a timbale ) *opp$ p>sley4 #bbbh--,,pommes ,,de ,,t]re ,,macaire ,bake "s ,dut* potatoes 9 ! ov54 ,z soon z !y are done1 empty !m & collect _! pulp on a di%2 season x ) salt & pepp]1 & "w x ) a =k2 add+ to x1 ! :ile1 "o & "o-half oz4 ( butt] p] lb4 ,spread ?is prep>ation 9 ! =m ( a galette on ! bottom ( an omelet-pan conta9+ "s v hot1 cl>ifi$ butt]1 & br[n x well on bo? sides4 #bbbi--,,pommes ,,de ,,t]re ,,maire ,prep>e ^! exactly l 8,pommes la ,crme40 #bbcj--,,pommes ,,de ,,t]re ,a ,,la ,,ma,,tre-,d',h,,tel ,cook "s m$ium-siz$ ,dut* potatoes 9 salt$ wat]2 peel !m2 cut !m into r\ndels :ile !y are /ill q hot1 & cov] !m ) boil+ milk4 ,season !m ) salt & :ite pepp]2 completely r$uce ! milk1 & di% !m 9 a timbale ) *opp$ p>sley4 #bbca--,,pommes ,,de ,,t]re ,,m>quise ,mix "s v r$uc$ & v r$ tomato pure ) ! prep>ation = 8,pommes ,du*esse10 9 ! proportion ( ?ree tablespoonfuls ( ! =m] p] lb4 ( ! latt]4 ,set ?is prep>ation on butt]$ trays 7by means ( a pip+-bag fitt$ ) a l>ge1 groov$ pipe7 9 %apes resembl+ half-eggs4 ,gild !m slightly ) beat5 eggs1 & set !m 9 a some:at hot ov5 sev5 or eight m9utes be=e s]v+4 #bbcb--,,pommes ,,de ,,t]re ,a ,,la ,,m5! ,cook "s fair-siz$ new potatoes 9 ! ,engli% way1 & add a bun* ( m9t to !m4 ,di% !m 9 a timbale1 & set a m9t-leaf 7f ! bun*7 ^u ea* potato4 #bbcc--,,pommes ,,de ,,t]re ,,mireille ,cut "s m$ium-siz$1 raw potatoes into r\ndels4 ,season !m & saut !m 9 butt]4 ,:5 !y are ready1 add to !m1 p] lb41 f\r oz4 ( slic$ arti*oke-bottoms1 toss$ 9 butt]1 & "o & "o-half oz4 ( truffle slices4 ,saut ! :ole s z to ensure a complete mixture1 & di% 9 a timbale4 #bbcd--,,pommes ,,de ,,t]re ,,mirette ,cut "s raw potatoes into a juli5ne "o-eigh? in* wide1 & cook !m 9 butt]1 keep+ !m v creamy4 ,add to !m1 p] lb41 two oz4 ( a juli5ne ( truffles & ?ree tablespoonfuls ( melt$ meat glaze4 ,mix2 di% 9 a timbale2 spr9kle ) grat$ ,p>mesan & melt$ butt]1 & set to glaze quickly4 #bbce--,,pommes ,,de ,,t]re ,,m\ssel9e ,prep>e a flawn-cru/1 bak$ )\t col\ration4 ,mean:ile1 bake a few ,dut* potatoes 9 ! ov52 )draw _! pulp2 season x ) salt & :ite pepp]1 & "w x ov] ! fire ) f\r oz4 ( butt] & ! yolks ( two eggs p] lb4 ( its weight4 ,add "o-six? p9t ( :isk$ cream1 & set ! prep>ation 9 ! cru/1 %ap+ x l a dome4 ,decorate by means ( a pip+-bag1 fitt$ ) a groov$ pipe1 ) "s ( ! prep>ation :i* %\ld h be5 put aside2 spr9kle ) melt$ butt]1 & set to glaze quickly4 #bbcf--,,pommes ,,de ,,t]re ,,noisettes ,cut ! potatoes1 by means ( a r\nd spoon-cutt]1 into pieces ! size ( hazel-nuts4 ,season & cook !m 9 butt]1 & take c>e to keep !m nicely gold5 & creamy4 #bbcg--,,pommes ,,de ,,t]re ,,p>isi5ne ,prep>e "s 8,pommes ,noisettes0 z above2 b cut !m a little small]4 ,:5 !y are cook$1 roll !m 9 melt$ meat glaze1 & spr9kle !m ) *opp$ p>sley4 #bbch--,,pommes ,,de ,,t]re ,,p>mesane ,proce$ z direct$ "u 8,pommes au ,*e/]0 7,no4 #bbac71 b sub/itute ,p>mesan = ! latt]4 #bbci--,,pommes ,,de ,,t]re ,,p]sillees ,cook ! potatoes 9 ! ,engli% way1 t is to say1 boil !m pla9ly2 dra9 !m well1 & roll !m 9 melt$ butt] & *opp$ p>sley4 #bbdj--,,pommes ,,de ,,t]re ,,rob]t ,prep>e a composition ( 8,pomme ,macaire10 & add !reto1 p] lb41 ?ree eggs & a l>ge p9* ( *opp$ *ives4 ,cook 9 ! fry+-pan z = 8,pomme ,macaire40 #bbda--,,pommes ,,de ,,t]re ,a ,,la ,,roxelane ,bake six f9e ,dut* potatoes 9 ! ov54 ,)draw ! pulp f _! insides1 & "w x1 toge!r ) "o-?ird lb4 ( butt] & f\r egg-yolks1 & en\gh fre% cream to ?9 x4 ,complete ) ! :ites ( two eggs1 beat5 to a /iff fro?4 ,set ?is prep>ation 9 small timbales1 made f brio*es ! knobs ( :i* h be5 remov$1 & ! "u halves ( :i* h be5 empti$ ( all crumb4 ,spr9kle ) *opp$ truffle1 & bake 9 a mild ov5 z = a s\ffl4 #bbdb--,,pommes ,,de ,,t]re ,a ,,la ,,savoy>de ,proce$ z = ,no4 #bbbb2 b replace ! milk by "s consomm4 #bbdc--,,pommes ,,de ,,t]re ,a ,,la ,,sa9t-,,flor5t9 ,prep>e "s 8,pommes ,croquettes0 pa/e 7,no4 #bai74 ,comb9e !re) 7p] lb47 two oz4 ( *opp$1 lean ham4 ,roll ! portions into ! %ape ( corks2 dip !m 9 beat5 eggs1 & roll !m 9 v]micelli4 ,?is done1 flatt5 s z to give !m a rectangul> %ape1 & fry !m 9 v hot fat4 #bbdd--,,pommes ,,de ,,t]re ,,s*neid] ,proce$ z direct$ "u ,no4 #bbcj2 b = ! milk sub/itute "s consomm4 ,r$uce 9 ! same way1 & f9i% ) butt]1 melt$ meat glaze1 & *opp$ p>sley4 #bbde--,,pommes ,,de ,,t]re ,,suzette ,peel "s f9e1 ,dut* potatoes1 & turn !m to ! %ape ( eggs4 ,cut !m flat at "o end t !y may /& upright1 & bake !m on a tray 9 ! ov54 ,op5 !m l a boil$ egg2 put aside ! pieces ?us cut (f1 & )draw ! pulp f _! insides4 ,season ?is pulp1 & "w x2 add+ to x ! :ile1 p] lb41 two oz4 ( butt]1 two egg-yolks1 a few tablespoonfuls ( ?ick cream1 & a little salpicon ( ! :ite ( a *ick51 tongue1 truffles1 & mu%rooms4 ,fill ! potato-%ells ) ?is prep>ation2 readju/ ! cov]s1 & set !m 9 ! ov5 = t5 m9utes4 ,on )draw+ !m f ! ov51 set ! potatoes on a di%1 & glaze !m ) melt$ butt]4 #bbdf--,,pommes ,,de ,,t]re ,,vois9 ,prep>e ^! exactly l 8,pommes ,anna10 b spr9kle ea* lay] ( potato-r\ndels ) grat$ *eese4 ,! cook+ is ! same4 #bbdg--,,pommes ,,nana 7,= ,g>ni%+7 ,cut ! potatoes into a juli5ne2 season !m1 & m\ld !m by heap+ !m into well-butt]$1 d>iole-m\lds4 ,cook !m1 l 8,pommes ,anna0 7= g>ni%+71 on a tray conta9+ "s v hot fat4 ,on tak+ !m out ( ! ov51 turn !m out & spr9kle !m ) ,*teau sauce4 #bbdh--,,ma%$ ,,potatoes ,peel & qu>t] "s ,dut* potatoes1 & quickly cook !m 9 salt$ wat]4 ,:5 !y feel s(t to ! t\*1 dra9 !m2 rub !m ?r\gh a sieve1 & "w ! pure vigor\sly ) ?ree oz4 ( butt] p] lb4 ( potatoes4 ,!n add1 little by little1 ab\t "o-half p9t ( boil+ milk1 9 ord] to br+ ! pure to ! requir$ consi/5ce4 ,heat )\t boil+1 & s]ve4 ,rememb] t ma%$ potatoes %\ld be only j cook$1 & t if !y be all[$ to wait !y lose all _! quality4 #bbdi--,,qu5elles ,,de ,,pommes ,,de ,,t]re ,prep>e a composition z = 8,pommes ,du*esse10 & add !reto 7p] two lbs47 ?ree :ole eggs & "o-?ird lb4 ( fl\r4 ,divide up ! prep>ation into "o & "o-half oz4 portions2 m\ld ^! to ! %ape ( corks or quoits1 or m\ld !m by means ( a spoon1 & set !m 9 a butt]$ sautpan4 ,poa* !m 9 salt$ wat]2 dra9 !m2 set !m on a butt]$ di% spr9kl$ ) grat$ *eese2 dr$ge ) grat$ *eese2 spr9kle ) melt$ butt]1 & set ! grat9 to =m4 ,on tak+ ! di% out ( ! ov51 spr9kle ! qu5elles ) nut-br[n butt]4 #bbej--,,s\ffl ,,de ,,pommes ,,de ,,t]re ,prep>e a p9t ( ma%$ potatoes ) cream2 add !reto ! raw yolks ( ?ree eggs & _! :ites beat5 to a /iff fro?4 ,set 9 a butt]$ s\ffl saucepan1 or 9 small porcela9 cases1 & cook l an ord9>y s\ffl4 ,rice 7,riz7 #bbea--,,riz ,,au ,,blanc 7,= ,f[ls & ,eggs7 ,wa% "o-half lb4 ( ,c>ol9a rice2 put x into a saucepan2 cov] x ) pl5ty ( cold wat]2 salt x1 & p>boil x = "o-qu>t] h\r4 ,?is done1 dra9 x & put x into a sautpan ) two & "o-half oz4 ( butt] cut into small pieces4 ,mix ) a =k2 cov]1 & place 9 a mod]ate ov5 = fifte5 m9utes4 #bbeb--,,riz ,,au ,,gras ,p>boil "o-half lb4 ( ,c>ol9a rice2 dra9 x2 fry x 9 butt]1 & moi/5 x ) twice z mu* :ite & r fat consomm z w\ld be ne$$ j to cov] x4 ,set to boil1 & !n cook x g5tly 9 ! ov5 = fifte5 m9utes4 #bbec--,,riz ,a ,,la ,,grecque ,prep>e "s 8,pilaff0 rice4 ,add to x1 p] lb4 ( its weight "o half-onion1 *opp$ & fri$ 9 butt]1 toge!r ) two oz4 ( fat sausage-meat1 divid$ into small portions1 & two oz4 ( cisel$ lettuce2 cook ! :ole1 & complete ) "o-qu>t] p9t ( peas1 cook$ 8 la ,franaise10 & "o & "o-half oz4 ( r$ capsicums cut into dice4 ,?is g>ni% is mix$ ) ! rice sev5 or eight m9utes be=e s]v+4 #bbed--,,riz ,a ,l',,indi5ne ,p>boil "o-half lb4 ( ,patna rice 9 salt$ wat]1 = fifte5 m9utes2 /irr+ x f "t to "t ! :ile4 ,dra9 x2 wa% x 9 sev]al cold wat]s2 lay x on a napk91 & set ! latt] on a tray or on a sieve4 ,dry = fifte5 m9utes 9 a /eam] or 9 a v mod]ate ov54 #bbee--,,riz ,,pilaff ,fry "o *opp$ half-onion & "o-half lb4 ( ,c>ol9a rice 9 two oz4 ( butt]4 ,/ir ov] ! fire1 until ! rice is well affect$ all ov]2 moi/5 ) "o qu>t ( :ite consomm2 cov]1 & cook 9 a mod]ate ov5 = eighte5 m9utes4 ,transf] x to ano!r saucepan z soon z x is cook$4 #bbef--,,pilaff ,,rice 7,= ! ,/uff+ ( ,f[ls7 ,pilaff rice is frequ5tly us$ 9 /uff+ f[ls4 ,= ?is purpose1 :5 x is cook$1 x is comb9$ 7p] qu>t7 ) a little cream1 f\r oz4 ( foie-gras dice1 & z mu* truffle1 also 9 dice4 ,! rice %\ld only be ?ree-p>ts cook$ = /uff+s2 = x completes its cook+ inside ! bird4 ,= ?is reason ! cream is add$1 t ! rice may absorb x :ile its cook+ is be+ complet$4 #bbeg--,,riz ,,pilaff ,a ,,la ,,turque ,prep>e "s pilaff rice z direct$ "u ,no4 #bbee1 &1 :ile x is cook+1 add to x en\gh saffron to make x ( a nice1 gold5 col\r4 ,:5 cook$1 add f\r oz4 ( peel$ & concass$ tomatoes to x4 #bbeh--,,rizotto ,a ,,la ,,pi,,montaise ,fry a m$ium-siz$ onion 9 butt]1 & add to x "o-half lb4 ( ,pi$mont rice4 ,put ! rice on ! side ( ! /ove2 add "s saffron to x & /ir x until x is well saturat$ ) butt]4 ,moi/5 ! rice ) ab\t "o qu>t ( consomm p] lb4 ,! consomm %\ld be add$ to ! rice 9 sev5 or eight in/alm5ts1 & z fa/ z x becomes absorb$1 a fre% supply %\ld be =?com+4 ,:5 add+ ! liquor1 /ir ! rice ) a wood5 spoon4 ,cook ! rice "u cov]1 &1 to ! result+ prep>ation1 :i* %\ld ?us be creamy1 add a few pieces ( fre% butt] & "s grat$ ,p>mesan4 ,! di% may be f9i%$1 ei!r ) %av+s ( :ite truffles or ham cut into dice4 #bbei--,,salsify or ,,oy/] ,,plant 7,salsifis7 ,!re are two k9ds ( salsify3--! :ite & ! black1 :i* is also call$ 8vip]'s grass40 ,aft] hav+ c>efully scrap$ & wa%$ x1 cook x 9 a blanc4 ,! same prep>ations suit ! two k9ds4 #bbfj--;,,fri$ ,,salsify ,aft] hav+ ?or\ghly dra9$ x1 cut x into ?ree & "o-half l5g?s1 & put ^! on a di%4 ,season ) salt & pepp]2 add lemon juice1 a few drops ( oil1 "s *opp$ p>sley1 & leave to m>9ade = f tw5ty-five to ?irty m9utes1 tak+ c>e to toss ! salsify f "t to "t4 ,?is done1 dra9 ! l5g?s ( salsify1 dip !m 9 "s ?9 batt]2 plunge !m 9 v hot fat1 & dra9 !m :5 ! batt] is q dry4 ,di% !m on a napk9 ) fri$ p>sley4 ,n4,b4--,x is n absolutely necess>y to m>9ade salsify2 ! "q is "o ( ta/e4 #bbfa--,,salsifis ,,saut ,cut x into two-in* l5g?s2 dry !m v well1 & toss ^! 9 butt] 9 an omelet-pan1 until !y are ( a nice gold5 col\r4 ,season1 & di% 9 a timbale ) fri$ p>sley4 #bbfb--,,salsifis ,a ,,la ,,cr,,me ,proce$ z direct$ 9 ! case ( o!r vegetables prep>$ 9 ?is way4 ,tomatoes #bbfc--;,,grill$ ,,tomatoes ,take "s :ole tomatoes1 if possible2 oil !m copi\sly1 & grill !m g5tly4 #bbfd--,,tomates ,,f>cies ,if ! tomatoes to be /uff$ be l>ge1 cut !m 9 two lat]ally2 if !y be m$ium-siz$ or small1 a lat]al slice cut f _! /em-ends is suffici5t4 ,9 any case1 press !m slightly 9 ord] to exude _! juice & se$s2 season !m inside ) salt & pepp]2 set !m on an oil$ tray1 & half-cook !m 9 ! ov54 ,f9ally1 /uff !m z _! designation on ! m5u requires4 #bbfe--,,tomates ,,f>cies ,,au ,,grat9 ,hav+ prep>$ ! tomatoes z above1 /uff !m ) some:at /iff ,duxelles2 spr9kle ) rasp+s & a few drops ( oil1 & set ! grat9 to =m 9 a hot ov54 ,on tak+ ! di% out ( ! ov51 surr\nd ! tomatoes ) a ?read ( cle> tomatd half-glaze sauce4 #bbff--,,tomates ,,f>cies ,a ,,la ,,prov5,,ale ,prep>e ! tomatoes z foll[s3--,cut !m 9 two2 remove _! se$s2 season !m1 & place !m1 cut side und]mo/1 9 an omelet-pan conta9+ v hot oil4 ,turn !m ov] :5 !y are half-cook$2 cook !m = a little :ile long]2 lay !m on a grat9-di%1 & /uff !m ) ! foll[+ prep>ation3--,= six tomatoes1 fry two tablespoonfuls ( *opp$ onion 9 oil2 add f\r peel$1 press$1 & concass$ tomatoes1 a p9* ( *opp$ p>sley1 & a cru%$ clove ( g>lic1 & cook "u cov] = twelve m9utes4 ,complete ) f\r tablespoonfuls ( bread-crumbs1 soak$ 9 consomm & rubb$ ?r\gh a sieve2 two an*ovies also rubb$ ?r\gh a sieve1 & f9i% ) "s some:at fat1 brais$-beef gravy4 ,:5 ! tomatoes are /uff$1 spr9kle !m ) bread-crumbs comb9$ ) grat$ *eese2 spr9kle ) oil1 & set ! grat9 to =m4 ,^! tomatoes may be s]v$ ei!r hot or cold4 #bbfg--,,tomates ,,f>cies ,a ,,la ,,portugaise ,/uff ! tomatoes ) pilaff rice comb9$ ) a qu>t] ( its volume ( concass$ tomatoes4 ,di% ?is rice 9 ! %ape ( a regul> dome1 & spr9kle x ) *opp$ p>sley4 ,n4,b4--,9 addition to ! above recipes1 tomatoes prep>$ z already direct$ may also be g>ni%$ ) m9c$ *ick5 or lamb meat1 or ) scrambl$ eggs1 spr9kl$ ) grat$ ,p>mesan1 & !n set to glaze at ! salam&]4 #bbfh--,,tomates ,,saut,,es ,a ,,la ,,prov5,,ale ,hav+ halv$1 press$1 & season$ ! tomatoes1 put !m1 cut side und]mo/1 9 an omelet-pan conta9+ v hot oil4 ,turn !m ov] :5 !y are half-cook$1 & spr9kle !m ) a little *opp$ p>sley1 toge!r ) a mite ( g>lic1 & "s bread-crumbs4 ,place !m 9 a mod]ate ov5 9 ord] to f9i% _! cook+1 & di% ! tomatoes ! mom5t !y are )drawn f ! ov54 #bbfi--,,pur,e ,,de ,,tomates ,see ,tomato ,sauce 7,no4 #bi74 #bbgj--,,s\ffl ,,de ,,tomates ,a ,,la ,,napolita9e ,prep>e "o-half p9t ( v r$uc$ tomato pure1 & comb9e !re) two oz4 ( grat$ ,p>mesan1 two tablespoonfuls ( v /iff ,b*amel sauce1 & ! yolks ( ?ree eggs4 ,add ! ?ree :ites1 beat5 to a /iff fro?1 & spread ! prep>ation 9 lay]s 9 a butt]$1 s\ffl timbale2 sett+ ^u ea* lay] a litt] ( fre%ly-cook$ mac>oni1 coh]$ ) butt] & grat$ ,p>mesan4 ,cook l an ord9>y s\ffl4 ,j]usalem ,arti*okes 7,top9amb\rs7 #bbga--,,top9amb\rs ,a ,l',,anglaise ,cut ! ,j]usalem arti*okes to ! %ape ( l>ge olives1 & g5tly cook !m 9 butt]1 )\t col\ration4 ,season !m1 & coh]e !m ) a little ?9 ,b*amel sauce4 #bbgb--,,top9amb\rs ,,frits ,peel & cut ! ,j]usalem arti*okes into ?ick slices4 ,cook ^! 9 butt]2 dip !m 9 batt]1 & fry !m at ! la/ mom5t4 #bbgc--,,pur,e ,,de ,,top9amb\rs ,peel1 slice1 & cook ! ,j]usalem arti*okes 9 butt]4 ,rub !m ?r\gh a sieve1 & "w ! pure ov] ! fire1 ) two oz4 ( butt] p] lb4 ,add en\gh ma%$ potatoes to ?ick5 ! prep>ation1 & complete ) a few tablespoonfuls ( boil+ milk4 #bbgd--,,s\ffl ,,de ,,top9amb\rs ,proce$ z = ,no4 #bbej4 ,truffles 7,truffes7 ,truffles are us$ especially z a g>ni%2 b !y may also be s]v$ z a vegetable or a hors-d'uvre4 ,:5 s s]v$1 !y %\ld be prep>$ v simply2 = !y require no ref9+ treatm5t to make !m p]fect4 #bbge--,,truffes ,,s\s ,,la ,,c5dre ,take "s l>ge truffles1 & clean !m well4 ,season !m ) salt & pepp] & a few drops ( liqueur br&y2 completely enclose !m 9 a lay] ( patty pa/e1 & bake !m 9 ! ov5 f tw5ty-five to ?irty m9utes4 ,s]ve !m 9 _! case ( pa/e4 #bbgf--,,truffes ,,au ,,*ampagne ,take "s f9e1 well-clean$ truffles2 season !m1 & cook !m1 ) lid on1 9 *ampagne4 ,?is done1 set !m 9 a timbale1 or 9 small silv] saucepans4 ,almo/ completely r$uce ! *ampagne2 add !reto a little ?91 /rong1 veal /ock2 /ra9 ! :ole ?r\gh musl92 p\r x ov] ! truffles1 & place ^! on ! side ( ! /ove = t5 m9utes )\t all[+ ! /ock to boil4 #bbgg--,,truffes ,a ,,la ,,cr,,me ,cut "o lb4 ( raw1 peel$ truffles into ?ick slices4 ,season !m ) salt & pepp]1 & cook !m v g5tly 9 two oz4 ( butt] & a few drops ( burnt liqueur br&y4 ,r$uce to a /iff consi/5ce "o-half p9t ( cream ) ?ree tablespoonfuls ( ,b*amel sauce2 add "s truffle cook+-liquor & ! necess>y quantity ( cream2 complete ) two oz4 ( be/ butt]2 mix ! truffles ) ?is sauce1 & s]ve 9 a vol-au-v5t cru/4 #bbgh--,,truffes ,a ,,la ,,s]viette ,"u ?is head are s]v$ 8,truffes au ,*ampagne10 ! recipe = :i* is giv5 above1 b ! *ampagne %\ld be replac$ by ,madeira4 ,di% !m 9 a timbale1 set 9 a napk9 fold$ to repres5t an arti*oke4 ,b x w\ld be v mu* m reasonable to s]ve 8,truffes la c5dre0 "u ?is head1 s]v+ !m "u a fold$ napk91 z = 8,pommes de t]re en robe de *ambre0 7potatoes 9 _! sk9s74 #bbgi--,,timbale ,,de ,,truffes ,l9e a butt]$ timbale m\ld ) ord9>y patty pa/e4 ,g>ni% its bottom & sides ) slices ( bacon1 & fill up ! m\ld ) raw1 peel$ truffles1 season$ ) salt & pepp]4 ,add a glassful ( ,madeira1 two tablespoonfuls ( pale *ick5 or veal glaze2 cov] ) a slice ( bacon1 & close up ! timbale1 9 ! usual way1 ) a lay] ( pa/e4 ,gild ) beat5 eggs1 & bake 9 a hot ov5 = fifty m9utes4 ,:5 ab\t to s]ve1 turn out & di% on a napk94 ,f>9ace\s ,products #bbhj--;,,gno*i ,,au ,,grat9 ,prep>e a 8pte *\x0 aft] recipe ,no4 #bcgd1 f ! foll[+ +r$i5ts3--"o p9t ( milk1 a p9* ( salt1 & a little nutmeg1 f\r oz4 ( butt]1 two-?irds lb4 ( fl\r1 & six eggs4 ,:5 ! pa/e is ready1 comb9e ) x f\r oz4 ( grat$ ,p>mesan4 ,divide ?is pa/e into portions ! size ( walnuts2 drop !m into boil+1 salt$ wat]1 & poa* !m4 ,z soon z ! gno*i rise to ! surface ( ! wat]1 & seem resili5t to ! t\*1 dra9 !m on a piece ( l954 ,coat ! bottom ( a grat9-di% ) ,mornay sauce2 set ! gno*i ^u ! latt]2 cov] !m ) ! same sauce2 spr9kle ) grat$ *eese & melt$ butt]1 & set ! grat9 to =m 9 a mod]ate ov5 = f fifte5 to tw5ty m9utes4 #bbha--;,,gno*i ,a ,,la ,,roma9e ,scatt] two-?irds lb4 ( semol9a ov] a qu>t ( boil+ milk4 ,season ) salt1 pepp]1 & nutmeg1 & cook g5tly = tw5ty m9utes4 ,take ! ut5sil (f ! fire2 ?ick5 ! semol9a ) ! yolks ( two eggs1 & spread x on a moi/5$ tray1 9 a lay] "o-half 94 ?ick4 ,:5 x is q cold /amp x out ) a r\nd cutt]1 two 94 9 diamet]4 ,set ! gno*i 9 %all[1 butt]$ timbales2 spr9kle ) grat$ ,gruyre & ,p>mesan1 & ) a little melt$ butt]1 & set ! grat9 to =m4 #bbhb--;,,gno*i ,,de ,,pommes ,,de ,,t]re ,cook two lbs4 ( potatoes 9 ! ,engli% way4 ,dra9 !m z soon z !y are cook$1 & "w ! pure1 :ile x is v hot1 ) "o & "o-half oz4 ( butt]1 two small eggs1 two egg-yolks1 "o-?ird lb4 ( fl\r1 salt1 pepp]1 & nutmeg4 ,divide up ?is prep>ation into portions ! size ( walnuts2 roll !m into balls2 press ^u !m lightly ) a =k to give !m a criss-cross patt]n1 & poa* !m 9 boil+ wat]4 ,dra9 !m on a piece ( l952 di% !m 9 lay]s1 spr9kl+ "s grat$ *eese betwe5 ea* lay]2 spr9kle "s grat$ *eese ov] ! top surface2 b$ew lib]ally ) melt$ butt]1 & set ! grat9 to =m 9 a hot ov54 #bbhc--,,noques ,,au ,,p>mesan ,put into a previ\sly-heat$ bas9 "o-half lb4 ( mani$ butt]1 & "w ! latt] ) salt1 pepp]1 & nutmeg2 add+ to x1 little by little1 two eggs & two well-beat5 egg-yolks1 five oz4 ( fl\r1 & ! :ite ( an egg1 also beat5 to a /iff fro?4 ,divide up ! prep>ation into portions ! size ( hazel-nuts2 drop ^! portions into a sautpan ( boil+1 salt$ wat]1 & let !m poa*4 ,dra9 ! noques on a piece ( l952 di% !m 9 a timbale2 spr9kle !m copi\sly ) grat$ *eese & ) nut-br[n butt]4 #bbhd--,,mac>oni ,"u ?is head are includ$ all tubul> pa/es f ,spaghetti1 ! size ( :i* is n l>g] ?an ?ick v]micelli1 to canneloni1 ! bore ( :i* is "o-half 94 9 diamet]4 ,all ^! pa/es are cook$ 9 boil+ wat]1 salt$ to ! ext5t ( "o-?ird oz4 p] qu>t4 ,mac>oni1 l o!r pa/es ( a simil> nature1 %\ld n be cool$4 ,! mo/ "o c d1 if ! cook+ has to be /opp$ at a giv5 mom5t1 is to p\r a little cold wat] into ! saucepan & !n to take x (f ! fire4 #bbhe--,,mac>oni ,a ,l',,itali5ne ,cook ! mac>oni 9 boil+ wat]2 completely dra9 x2 put x into a sautpan1 & toss x ov] ! fire to dry4 ,season x ) salt1 pepp] & nutmeg2 coh]e x ) five oz4 ( grat$ ,gruyre & ,p>mesan1 9 equal quantities1 & two oz4 ( butt]1 cut into small pieces1 p] lb4 ( mac>oni4 ,saut ! :ole well to ensure ! leason1 & di% 9 a timbale4 #bbhf--,,mac>oni ,,au ,,grat9 ,prep>e ! mac>oni aft] ,no4 #bbhe1 add+ to x a little ,b*amel sauce2 & set x on a butt]$ grat9-di%1 bespr9kl$ ) grat$ *eese4 ,spr9kle ! surface ( ! prep>ation ) grat$ *eese & rasp+s1 mix$1 & ) melt$ butt]1 & set ! grat9 to =m 9 a fi]ce ov54 #bbhg--,,mac>oni ,,au ,,jus ,p>boil ! mac>oni 9 salt$ wat]1 keep+ x some:at firm3 dra9 x1 cut x into %ort l5g?s1 & simm] x 9 beef brais+-liquor1 until ! mac>oni has almo/ entirely absorb$ ! latt]4 ,di% 9 a timbale1 & spr9kle ) a few tablespoonfuls ( ! same liquor4 #bbhh--,,mac>oni ,a ,,la ,,nantua ,hav+ cook$1 dra9$ & dri$ ! mac>oni1 coh]e x ) crayfi% cream1 & mix !re) tw5ty-f\r crayfi%es' tails p] lb4 ( mac>oni4 ,di% 9 a timbale1 & cov] ! mac>oni ) a juli5ne ( v black truffles4 #bbhi--,,mac>oni ,a ,,la ,,napolita9e ,prep>e a beef e/\ffade ) r$ w9e & tomatoes2 cook x = f t5 to twelve h\rs1 t x may be r$uc$ to a pure4 ,rub ?is e/\ffade ?r\gh a sieve & put x aside4 ,p>boil "s ?ick mac>oni1 keep+ x some:at firm2 dra9 x2 cut x into %ort l5g?s1 & coh]e x ) butt]4 ,spr9kle ! bottom ( a timbale ) grat$ *eese2 cov] ) a lay] ( e/\ffade pure2 spread a lay] ( mac>oni ^u ! latt]1 & proce$ 9 ! same ord] until ! timbale is full4 ,s]ve ! prep>ation z x /&s4 #bbij--,,mac>oni ,,aux ,,truffes ,,blan*es ,prep>e ! mac>oni z direct$ "u ,no4 #bbhe1 & add to x six oz4 ( :ite ,pi$mont truffles 7cut into ?9 %av+s71 p] lb4 ( mac>oni4 ,leave ! prep>ation cov]$ = five m9utes & di% 9 a timbale4 #bbia--,,noodles 7,n\illes7 ,^! are g5]ally b\ght ready-made4 ,if "o wi% to prep>e !m oneself1 ! con/itu5ts ( ! pa/e are3--"o lb4 ( fl\r1 "o-half oz4 ( salt1 ?ree :ole eggs1 & five egg-yolks4 ,moi/5 z = an ord9>y pa/e1 roll x out twice on a bo>d1 & leave x to /& = "o or two h\rs be=e cutt+ x up4 ,all mac>oni recipes may be appli$ to noodles4 ,= 8,n\illes l',alsaci5ne10 x is usual1 :5 ! prep>ation is ready 9 ! timbale1 to di/ribute ov] x a few raw noodles sautd 9 butt] & kept v crisp4 ,ka*e ,ka*e is n a vegetable2 b s9ce ?is prep>ation has appe>$ ei!r z a con/itu5t or an accompanim5t ( c]ta9 ,russian di%es :i* occur 9 ?is "w1 ,i am oblig$ to ref] to x4 #bbib--,,ka*e ,,de ,,sem\le ,,p\r ,,c\libiac ,take "s co>se1 yell[ semol9a1 & scatt] x ov] ?ree times its bulk ( boil+ consomm4 ,cook x g5tly = tw5ty-five m9utes2 dra9 x on a sieve2 spread x on a tray1 & place x 9 a mod]ate ov5 to dry4 ,?is done1 rub x lightly ?r\gh a co>se sieve ) ! view ( sep>at+ ! gra9s1 & put x aside 9 ! dry until want$4 #bbic--,,ka*e ,,de ,,s>ras9 ,,p\r ,,potages ,moi/5 "o lb4 ( concass$ buck:eat ) en\gh tepid wat] to make a /iff pa/e2 add ! necess>y salt1 & put ?is pa/e 9 a l>ge ,*>lotte-m\ld4 ,bake 9 a hot ov5 = two h\rs4 ,!n remove ! ?ick cru/ :i* has =m$ ^u ! prep>ation1 & transf] :at rema9s1 by means ( a spoon1 to a bas94 ,mix !re) two oz4 ( butt] :ile x is /ill hot4 ,ka*e prep>$ 9 ?is way may be s]v$ 9 a special timbale4 ,b x is m (t5 spread 9 a ?9 lay] on a butt]$ tray1 & left to cool4 ,x is !n cut into r\ndels "o 94 9 diamet]1 & ^! are roll$ 9 fl\r & col\r$ on bo? sides 9 v hot1 cl>ifi$ butt]4 #bbid--,,pol5ta ,9 a qu>t ( boil+ wat] conta9+ "o-half oz4 ( salt1 imm]se two-?irds lb4 ( maize fl\r1 /irr+ ! :ile ) a spoon1 t ! two may mix4 ,cook = tw5ty-five m9utes2 add two oz4 ( butt] & two & "o-half oz4 ( grat$ ,p>mesan4 ,if ! ,pol5ta be prep>$ = a vegetable or a g>ni%1 x is spread 9 a ?9 lay] on a moi/5$ tray4 ,:5 cold1 x is cut into r\ndels or loz5ges1 :i* are fir/ br[n$ 9 butt]1 di%$1 & !n spr9kl$ ) grat$ *eese & nut-br[n butt]4 #bbie--,,s\ffl ,,pi,,montais ,boil "o p9t ( milk ) "o-fif? oz4 ( salt2 spr9kle on x two oz4 ( maize fl\r2 mix well2 cov]1 & cook 9 a mild ov5 = tw5ty-five m9utes4 ,!n transf] ! pa/e to ano!r saucepan2 "w x ) "o & "o-half oz4 ( butt] & z mu* grat$ ,p>mesan2 mix !re) "o egg1 two egg-yolks1 & ! :ites ( ?ree eggs beat5 to a /iff fro?4 ,di% 9 a butt]$ timbale2 spr9kle ) grat$ *eese1 & cook l an ord9>y s\ffl4 #bbie;a--,,s\ffl ,,au ,,p>mesan ,mix "o lb4 ( fl\r & two & "o-half p9ts ( milk 9 a saucepan4 ,add a little salt1 pepp] & nutmeg1 & set ! prep>ation to boil1 /irr+ x con/antly ! :ile4 ,z soon z ! boil is rea*$1 take ! saucepan (f ! fire1 & add "o lb4 ( grat$ ,p>mesan1 ?ree oz4 ( butt]1 & t5 egg-yolks4 ,rub ! :ole ?r\gh tammy & !n comb9e ) x ! :ites ( t5 eggs :isk$ to a /iff fro?4 ,m\ld 9 a silv] timbale1 l9$ ) a b& ( butt]$ pap]1 & bake 9 ! ov5 = f tw5ty to tw5ty-five m9utes4 #bbif--,,ravioli ,:atev] be _! g>ni%1 ravioli are always prep>$ 9 ! same way4 ,! /uff+s giv5 bel[ repres5t ! mo/ usual =ms ( g>ni%4 ,,/uff+ ,a ,mix "o-half lb4 ( f9ely-*opp$1 cook$ *ick5-meat2 five oz4 ( cook$ & cru%$ bra9s2 ?ree oz4 ( press$ :ite *eese2 ?ree oz4 ( *opp$1 press$ & blan*$ sp9a*2 ?ree oz4 ( p>boil$ gre5 borage2 a p9* ( gre5 sweet basil2 five oz4 ( grat$ ,p>mesan2 two eggs2 two egg-yolks2 salt1 pepp] & nutmeg4 ,,/uff+ ,b ,mix two-?irds lb4 ( well-cook$1 cold & f9ely-*opp$ daube ( beef2 two-?irds lb4 ( p>boil$1 press$1 & *opp$ sp9a*2 "o oz4 ( *opp$ %allots2 five oz4 ( a pure ( cook$ bra92 two :ole eggs1 salt1 pepp] & nutmeg4 ,,/uff+ ,c ,toss "o-half lb4 ( *ick5s' liv]s 9 butt]2 add to x two *opp$ %allots1 a p9* ( p>sley1 & a little cru%$ g>lic4 ,f9ely p\nd ! liv]s1 & add successively "o-half lb4 ( p>boil$1 cool$ & fre% sp9a*2 two an*ovy fillets2 ?ree oz4 ( butt]2 ?ree eggs1 salt1 pepp]1 nutmeg1 & a p9* ( sweet basil4 ,rub ! :ole ?r\gh a sieve4 #bbig--,,! ,,prep>ation ,,( ,,ravioli ,!y may be made 9 v>i\s %apes z foll[s3-- 7#a7 ,roll a piece ( noodle pa/e to a ?9 lay] & /amp x out ) a groov$ cutt]1 two & "o-half 94 9 diamet]4 ,moi/5 ! edges ( ea* r\ndel ( pa/e2 g>ni% ! c5tre ( ea* ) a ball ( "o ( ! above /uff+s1 ! size ( a hazel-nut1 & fold 9 slipp]-=m4 7#b7 ,roll ! pa/e into a rectangle ( f\r-94 sides2 g>ni% ) /uff+1 leav+ a gap betwe5 ! portions ( ! latt]2 moi/5 ! edges ( ! pa/e1 & close up by draw+ ^! toge!r4 ,f9ally /amp out ) a groov$1 cresc5t-%ap$ fancy-cutt]4 7#c7 ,prep>e a squ>e lay] ( pa/e2 g>ni% x ) l9es consi/+ ( portions ( pa/e2 leave a space ( two 94 betwe5 ! l9es4 ,moi/52 cov] ) a second lay] ( pa/e1 ( ! same dim5sions z ! fir/1 & divide up1 by means ( ! r\lette1 into squ>es ( two-94 sides4 ,:atev] be ! %ape ( ! ravioli1 plunge !m into a saucepan ( slightly salt$ boil+ wat]2 poa* !m = f eight to t5 m9utes1 & dra9 !m4 ,set !m on a butt]$ grat9-di%1 spr9kl$ ) grat$ *eese2 spr9kle !m ) good beef gravy2 !n aga9 ) grat$ *eese1 & set ! grat9 to =m4 ,or1 di% ! ravioli 9 lay]s1 spr9kl+ ea* lay] ) grat$ *eese & gravy4 ,complete ) "s grat$ *eese1 & set ! grat9 to =m 9 ! usual way4 ,n4,b4--,! ravioli may also be s]v$1 m]ely spr9kl$ ) grat$ *eese & nut-br[n butt]4 ,,*apt] ,,xix ,,sav\ries #bbih--,,rem>ks ,,^u ,,sav\ries ,i h already express$ my op9ion 9 reg>d to ,sav\ries4 ,i consid] _! use oppos$ to ga/ronomical pr9ciples1 & t !y h no raison d'tre on a good m5u4 ,b1 n wi%+ to seem didactic1 ,i %all give1 h]eaft]1 a few sav\ry recipes1 select$ f among ^? :i* are ga/ronomically ! be/1 & :i* cu/om has sanctifi$4 ,i resolv$ to make ^! recipes appe> aft] ! ,vegetables & be=e ! ,ices1 because ,i deem t ,dess]t alone is admissible aft] ! ,entremets & ,ices4 ,!re is mu* 9 common betwe5 ,hors-d'uvres & ,sav\ries4 ,_m ( ! =m]1 ! recipes = :i* ,i h giv51 may appe> z ,sav\ries1 once _! season+ has be5 int5sifi$4 ,among ! latt] class may be quot$ ! v>i\s ,t>tlets 7,no4 #chg1 c472 ! ,b>quettes 7,no4 #cad72 ,frivolities 7,no4 #cej72 clairs la ,k>oly 7,no4 #cdd72 ,allumettes aux ,an*ois 7,no4 #cjj72 ,city ,toa/s 7,no4 #cbj71 c4 #bbii--;,,allumettes ,prep>e a ribbon ( puff-pa/e ?ree in*es wide by "o-fif? in* ?ick1 leav+ ! l5g? to come z x w4 ,spread on x "s v r$uc$ ,b*amel sauce1 comb9$ ) two tablespoonfuls ( grat$ ,gruyre *eese p] "o-half p9t1 & season ) cay5ne4 ,spr9kle ! surface ) grat$ ,p>mesan2 press ! latt] into ! sauce by means ( ! flat ( a knife2 cut into rectangles "o in* wide2 set ^! on a slightly-moi/5$ tray1 & bake !m 9 a mod]ate ov5 = twelve m9utes4 #bcjj--;,,beignets ,,s\ffl,s ,,) ,,*eese ,prep>e "s ord9>y 8pte *\x0 )\t sug> 7,no4 #bcge71 & comb9e x1 p] lb41 ) five oz4 ( a ,brunoise ( ,gruyre4 ,divide up ?is pa/e into portions ! size ( hazel-nut1 & fry !m 9 fat l o!r ,beignets s\ffls4 #bcja--;,,beurrecks ,a ,,la ,,turque ,r$uce ! requir$ am\nt ( ,b*amel sauce to a ?ick consi/5ce2 mix x ) an equal quantity ( ,gruyre dice2 season ) cay5ne1 & spread ! prep>ation on a di% to cool4 ,!n divide x up into portions ! size ( f9e walnuts2 %ape ^! l cig>s1 wrap ea* portion 9 a v ?9 lay] ( noodle pa/e2 treat !m l'anglaise1 & fry !m at ! la/ mom5t 9 v hot fat4 #bcjb--;,,*\x ,,au ,,fromage ,by means ( a pip+-bag1 =m "s 8*\x10 a little l>g] ?an ! ,sa9t-,honor ones1 f ord9>y pa/e 7see ,no4 #bcge74 ,gild !m ) beat5 eggs2 bake !m 9 a mod]ate ov51 & keep !m dry4 ,:5 cold1 cut !m at ! top2 g>ni% !m ) 8,fondue au fromage0 season$ ) cay5ne1 & complete ) "s ,*antilly cream1 comb9$ ) grat$ ,p>mesan2 ?is %\ld be laid on by means ( a pip+-bag1 z 9 ! case ( 8*\x la crme40 #bcjc--;,,camemb]t ,,frit ,cle> ! *eese ( its cru/1 & cut x into elongat$ loz5ges4 ,spr9kle ! latt] ) cay5ne1 treat !m twice l'anglaise1 & fry !m at ! la/ mom5t 9 hot fat4 #bcjd--;,,canapes ,,or ,,toa/ ,^! are no?+ m ?an pieces ( toa/1 i4e41 slices ( bread1 trimm$ accord+ to fancy1 grill$1 butt]$1 & g>ni%$ 9 "s way4 ,z ! g>ni%es = toa/ are innum]able1 ,i %all quote only a few typical examples4 ,canaps ,g>ni%$ ) ,scrambl$ ,eggs4--,set ! scrambl$ eggs 9 domes ^u ! ,canaps2 spr9kle ) grat$ ,p>mesan1 & set to glaze quickly4 ,or arrange ! scrambl$ eggs z above1 & cov] !m ) a lattice ( an*ovy fillets4 ,canaps de ,haddock4--,cook ! haddock2 rub x ?r\gh a sieve2 add a little butt] & ,b*amel sauce to ! result+ pure1 & set ! latt] 9 domes on ! toa/4 ,= ,v>iety4--,spr9kle ! pure ) grat$ ,p>mesan1 & set to glaze4 ,or g>ni% ! pure ) oy/]s poa*$ 9 a little ,worce/]%ire sauce4 ,or aga93 cov] ! pure ) a lattice ( an*ovy fillets4 ,canaps ) ,kipp]s or ,bloat]s4--,grill !m & make a pure f !m l ! haddock4 ,canaps ) ,halv$ or ,fillet$ ,an*ovies4--,9 ! case ( fillets1 set !m to =m a grill ^u ! toa/2 if ! an*ovies be halv$1 lay !m l5g?wise on ! toa/4 ,canaps ) ,s>d9es 9 ,oil4--,cle> ! fi% ( _! sk9s & bones1 & set ! fillets on ! canaps4 ,canaps ) ,grill$ ,sprats4--,proce$ z = s>d9es4 ,canaps ( ,salmon4--,toa/ may be g>ni%$ ) ?9 slices ( smok$ or fre% salmon1 or ) ! latt] prep>$ 9 a pure l ! haddock4 ,v>i\s ,canaps4--,once ! pieces ( toa/ or canaps are grill$ & butt]$1 !y may be g>ni%$ ) *opp$ smok$ tongue or ham1 coh]$ ) a little butt] & mu/>d1 ) grill$ slices ( mu%rooms or tomatoes1 c4 ,a few ( ! prep>ations h names1 :ile o!rs are only di/+ui%$ by ! nature ( _! g>ni%4 #bcje--;,,canapes ,a ,,la ,,cadogan ,take oval & slightly holl[$ pieces ( toa/1 fri$ 9 butt] & g>ni%$ ) sp9a* prep>$ ) butt]4 ,lay two oy/]s on ! sp9a* ( ea* piece ( toa/2 cov] ) ,mornay sauce1 & glaze quickly4 #bcjf--;,,canapes ,,des ,,g\rmets ,prep>e "s v ?9 pieces ( toa/2 fry !m 9 butt]1 & g>ni% !m ) a *eese fondue4 ,pair !m (f1 & s&wi* a piece ( grill$ bacon betwe5 ea* pair4 #bcjg--;,,canapes ,,ivanhoe ,take "s r\nd1 butt]$ pieces ( toa/1 g>ni%$ ) haddock pure1 & set a v small1 grill$ mu%room on ! pure ( ea* piece ( toa/4 #bcjh--;,,canapes ,a ,l',,cossaise ,take "s r\nd1 butt]$ pieces ( toa/1 g>ni%$ ) haddock pure1 & glaz$4 ,n4,b4--,i see no use 9 ext5d+ ?is li/ any fur!r2 ! above directions %\ld suffice to %[ ! v>iety to :i* ^! prep>ations l5d !mselves4 #bcji--;,,c>casse ,,de ,,volaille 7,*ick5 ,c>casses7 ,take 9 pref]5ce ! c>casses ( f[ls cook$ )\t col\ration4 ,aft] hav+ trimm$ !m1 coat !m ) mu/>d & cay5ne1 & grill !m4 #bcaj--;,,*ampignons ,,s\s ,,clo*e ,trim ! mu%rooms2 season !m ) salt & pepp]1 & g>ni% ! holl[ ( ea* ) a piece ( ,matre-d'htel butt]1 ! size ( a hazel-nut1 & "o-half c(feespoonful ( cream4 ,set a mu%room on ea* piece ( toa/1 :i* %\ld be two in*es 9 diamet] & fri$ 9 butt]4 ,di% !m on an egg-tray1 & cov] !m ) a special1 small1 glass bell1 f\r in*es 9 diamet] & two in*es high1 ! rim ( :i* mu/ re/ on ! bottom ( a di%1 ! diamet] ( :i* %\ld be su* z to fit ! bell4 ,put ! di%es on ! side ( ! /ove1 & cook 9 mod]ate heat = ab\t tw5ty-five m9utes4 #bcaa--;,,cond,s ,,au ,,fromage ,prep>e a ribbon f puff-pa/e trimm+s1 z 9 ! case ( ,no4 #bbii4 ,spread !reon a ?ick lay] ( v r$uc$ ,b*amel sauce1 flav\r$ ) cay5ne1 & comb9$1 :5 cold1 ) v small dice ( ,gruyre & ,p>mesan4 ,cut up & cook z = ,no4 #bbii4 #bcab--;,,cr,,me ,,frite ,,au ,,fromage ,mix toge!r f\r oz4 ( fl\r1 two & "o-half oz4 ( rice cream1 ?ree eggs1 & two egg-yolks4 ,dilute ) "o p9t ( milk2 season ) salt1 cay5ne1 & nutmeg2 boil1 & cook = five m9utes ov] an op5 fire1 /irr+ incessantly ! :ile4 ,add f\r oz4 ( grat$ ,gruyre2 spread ?is prep>ation on a butt]$ tray2 leave x to cool1 & !n cut x into elongat$ loz5ges4 ,roll ! latt] 9 beat5 egg & bread-crumbs mix$ ) grat$ *eese1 & fry !m at ! la/ mom5t4 ,di% !m on a napk94 #bcac--;,,croquettes ,,de ,,camemb]t ,dilute two oz4 ( fl\r & two oz4 ( rice cream ) "o-?ird p9t ( milk4 ,add "o lb4 ( clean$ camemb]t1 cut into dice1 five oz4 ( butt]1 salt1 cay5ne1 & nutmeg4 ,cook ! prep>ation1 /irr+ x ! :ile2 cool x2 spread x on a tray2 m\ld x to ! %ape ( small quoits2 treat ^! twice l'anglaise1 & fry !m4 #bcad--;,,delices ,,de ,,foie ,,gras ,take "s fre%1 well-season$ foie gras1 /udd$ ) truffles1 & cov]$ ) slices ( bacon1 & poa* x 9 a bas9 ) good aspic jelly flav\r$ ) dry *ampagne or ,rh9e w9e4 ,leave to cool = tw5ty-f\r h\rs2 cle> ! jelly ( grease1 fir/ by means ( a spoon1 & !n ) boil+ wat]4 ,s]ve ! prep>ation z x /&s1 v cold1 & accompany x ) grill$1 crisp1 & v hot slices ( bread-crumb4 #bcae--;,,diablot9s ,^! are v small1 poa*$ ,gno*i1 spr9kl$ ) grat$ *eese1 flav\r$ ) a v little cay5ne1 & set = _! grat9 to =m at ! la/ mom5t4 #bcaf--;,,fondants ,,au ,,*e/] ,moi/5 "o-half lb4 ( fl\r1 an equal quantity ( butt] & grat$ *eese1 a p9* ( salt1 & a v little cay5ne1 ) a few tablespoonfuls ( wat]4 ,cut ! pa/e into small galettes1 two in*es 9 diamet]2 gild !m ) beat5 eggs2 /reak !m ) a =k1 & bake !m 9 a mod]ate ov54 ,:5 cold1 pair ! galettes (f1 & /ick !m toge!r ) a tablespoonful ( fondant cream1 prep>$ ?us3-- ,mix six egg-yolks ) two-?irds p9t ( cream2 season ) salt & cay5ne2 leave to set on mod]ate fire1 l an ,engli% cu/>d1 &1 :5 ! prep>ation is almo/ cold1 f9i% x ) five oz4 ( be/ butt] & z mu* grat$ *eese4 #bcag--;,,anges ,a ,,*eval ,wrap "s f9e oy/]s1 ea* 9 a ?9 slice ( bacon4 ,impale !m on a skew]2 season & grill !m1 & di% !m on small pieces ( toa/4 ,spr9kle ) bread-crumbs & cay5ne :5 ab\t to s]ve4 #bcah--;,,bro*ettes ,d',,hu,,tres ,,lucif] ,poa* "s f9e native oy/]s 9 _! own liquor2 cle> !m ( _! be>ds2 dry !m1 & dip !m 9 ?9 mu/>d4 ,impale !m1 six at a "t1 on skew]s1 & treat !m l'anglaise4 ,fry !m at ! la/ mom5t1 & di% !m on a napk94 #bcai--,,omelette ,a ,l',,cossaise ,take "s fre% h]r+ milts2 salt !m2 spr9kle !m ) cay5ne & *opp$ *ives1 p>sley1 & *]vil2 wrap ea* 9 a ?9 slice ( smok$ salmon1 & poa* !m g5tly 9 butt]4 ,set !m aslant 9 ! c5tre ( an 8omelette aux f9es h]bes02 cov] !m well ) ! latt]1 & roll x up4 #bcbj--,,omelette ,,aux ,,f9es ,,h]bes ,see ,no4 #ejb4 #bcba--;,,grill$ ,,bones ,take ! trimm$ bones ( a roa/ sirlo91 & let !re be /ill "s meat ^u !m4 ,spr9kle !m ) cay5ne2 coat !m ) mu/>d1 & grill !m4 #bcbb--,,paillettes ,,au ,,p>mesan ,prep>e "s puff-pa/e ) two-?irds lb4 ( butt]2 roll x out t5 times1 du/+ x & ! table well ! :ile ) grat$ ,p>mesan & a little cay5ne1 t ! pa/e may absorb z mu* z possible ( ^!4 ,!n roll x into squ>e lay]s ( f\r-in* sides & "o-eigh? in* ?ick2 cut ^! up into ribbons "o-eigh? in* wide2 set !m on butt]$ trays2 bake !m 9 a v hot ov51 & s]ve !m on a napk94 #bcbc--,,pannequets ,a ,,la ,,moscovite ,take "s ord9>y1 unsug>$ ,pannequets2 cut !m into rectangles ?ree in*es long by "o & "o-half in*es wide4 ,coat !m ) cavi>e1 flav\r$ ) cay5ne2 roll !m into cig>ettes1 & s]ve !m on cry/al hors-d'uvre di%es4 #bcbd--,,pudd+ ,,de ,,fromage ,,au ,,pa9 ,set "s ?9 slices ( /ale1 butt]$ & *eese-spr9kl$ bread 9 a pie-di%4 ,hav+ ?ree-p>ts fill$ ! di% ) x1 cov] ! slices ) a prep>ation consi/+ ( ! yolks ( f\r eggs mix$ ) "o-qu>t] p9t ( bro?--:i* quantities are suit$ to a p9t di%4 ,spr9kle copi\sly ) grat$ *eese2 bake 9 ! ov51 & glaze at ! la/ mom5t4 #bcbe--,,s>d9es ,a ,,la ,,diable ,take fre% s>d9es1 if possible4 ,sk9 & bone !m2 coat !m ) mu/>d & cay5ne2 treat !m l'anglaise2 fry !m at ! la/ mom5t1 & di% !m on small fri$ crotons1 ! %ape ( s>d9es4 ,n4,b4--,fre% an*ovies & smelts may be prep>$ 9 ! same way4 #bcbf--,,scot* ,,woodcock ,toa/ "s l>ge slices ( bread1 "o-?ird in* ?ick1 & cov] !m ) a v ?ick ,engli% butt] sauce1 comb9$ ) pl5ty ( cap]s & an*ovy pure4 ,spr9kle ) grat$ ,p>mesan2 glaze quickly at ! salam&]2 spe$ily cut up into small rectangles1 & s]ve v hot4 #bcbg--,,t>telettes ,,agn,s ,l9e "s groov$ t>tlet m\lds ) good pa/e1 & g>ni% !m ) a prep>ation ( ,qui*e ) *eese1 flav\r$ ) cay5ne4 ,cook !m at ! la/ mom5t1 &1 on tak+ !m out ( ! ov51 set a r\ndel ( poa*$ m>r[ roll$ 9 pale melt$ meat glaze & *opp$ p>sley on ea* t>tlet4 #bcbh--,,t>telettes ,a ,l',,cossaise ,take "s t>tlet cru/s1 bak$ )\t col\ration1 & g>ni% !m at ! la/ mom5t ) a haddock pure1 coh]$ ) ,b*amel sauce4 #bcbi--,,t>telettes ,,de ,,haddock ,g>ni% "s col\rlessly-bak$ t>tlet cru/s ) a salpicon ( poa*$ haddock1 mix$ ) curry sauce4 ,spr9kle ! surface ( ea* ) f9e rasp+s1 & di% !m on a napk94 #bccj--,,t>telettes ,a ,,la ,,flor5t9e ,g>ni% "s col\rlessly-bak$ t>tlet cru/s ) ,s\ffl ) ,p>mesan1 comb9$ ) grat$ truffles & crayfi%es' tails cut into dice1 & /rongly season$ ) mignonette4 ,bake 9 ! ov5 = ab\t ?ree m9utes4 #bcca--,,t>telettes ,,m>quise ,l9e "s t>tlets ) good pa/e2 g>ni% _! bottom & sides ) a ?read ( gno*is prep>ation1 laid by means ( a pip+-bag fitt$ ) an ev5 pipe1 ! orifice ( :i* %\ld be equal 9 diamet] to mac>oni4 ,fill up ! t>tlets ) ,mornay sauce flav\r$ ) cay5ne2 spr9kle ) grat$ *eese1 & bake 9 a fi]ce ov54 #bccb--,,t>telettes ,a ,,la ,,raglan ,g>ni% ! bottom ( "s col\rlessly-bak$ t>tlets ) a smok$ h]r+-milt pure4 ,cov] ! latt] ) haddock s\ffl1 %ap$ l a hive by means ( a pip+-bag fitt$ ) a small1 groov$ pipe4 ,place 9 ! ov5 = six m9utes1 & s]ve in/antly4 #bccc--,,t>telettes ,a ,,la ,,tosca ,g>ni% "s t>tlet cru/s ) crayfi%es' tails1 prep>$ 8 l',amrica9e40 ,cov] ) ,s\ffl ) ,p>mesan1 & place 9 ! ov5 = ?ree m9utes4 #bccd--,,t>telettes ,a ,,la ,,v5dome ,l9e "s t>tlet m\lds ) good pa/e2 prick ! bottom ( ea*1 & g>ni% !m ) ! foll[+ prep>ation4 ,= twelve t>tlets3--,"o & "o-half oz4 ( *opp$ %allots1 heat$ 9 butt]2 ?ree oz4 ( sautd & f9ely *opp$ cpes2 "o & "o-half oz4 ( raw m>r[ 9 dice2 "o small h>d-boil$ & *opp$ egg2 "o oz4 ( bread-crumbs1 salt1 cay5ne1 a few drops ( lemon juice1 & ?ree tablespoonfuls ( melt$ meat glaze4 ,set a l>ge slice ( m>r[ on ea* t>tlet1 & cook at ! la/ mom5t4 #bcce--,,wel% ,,rabbit ,?is may be prep>$ 9 two ways1 b always on squ>e or rectangul> pieces ( butt]$ toa/1 "o-?ird in* ?ick4 #a4 ,! simple/ way is to cov] ! pieces ( toa/ ) a ?ick lay] ( grat$ ,gl\ce/] or ,*e/] *eese1 to spr9kle !m ) cay5ne1 & !n to place !m 9 ! ov5 = ! *eese to melt & !reby glaze _! surfaces4 #b4 ,! orig9al me?od consi/s 9 melt+ ! dice or slices ( *eese 9 a few tablespoonfuls ( pale ale & a little ,engli% mu/>d4 ,z soon z ! *eese has melt$1 x is p\r$ ov] ! pieces ( butt]$ toa/1 quickly smoo!d ) ! flat ( a knife1 & spr9kl$ ) cay5ne4 ,! pieces may be cut up if requir$4 #bccf--,,s&wi*es ,s&wi*es are prep>$ 9 two ways1 accord+ to _! purposes4 ,!y g5]ally consi/ ( two slices ( butt]$ bread1 ) mu/>d spread ^u !m1 cov]+ a slice ( ham or tongue1 c4 ,s&wi*es are usually rectangul>1 & !y %\ld measure ab\t ?ree in*es by "o & "o-half in*es4 ,! k9d s]v$ at ball buffets are mu* small]1 & !re=e x is be/ to cut ! s&wi*$ product 7:atev] ?is be7 into dice1 & to mix x ) an equal weight ( butt] conta9+ mu/>d4 ,:5 s&wi*es h to be kept1 !y %\ld be plac$ "u a slight weight to prev5t ! bread f dry+4 ,s&wi*es may also be made f ?ick1 toa/$ slices ( bread1 cut lat]ally into two1 & !n g>ni%$ accord+ to fancy4 ,names ( common ,s&wi*es4 ,ham ,s&wi*4 ,tongue ,s&wi*4 ,beef ,s&wi*4 ,press$-beef ,s&wi*4 ,veal ,s&wi*4 ,*ick5 ,s&wi*4 ,foie-,gras ,s&wi*4 ,h>d-boil$ ,egg ,s&wi*4 ,cavi>e ,s&wi*4 ,tomato ,s&wi*4 ,cucumb] ,s&wi*4 ,wat]cress ,s&wi*4 ,mu/>d-&-cress ,s&wi*4 #bccg--;,,bookmak] ,,s&wi*es ,9 8 book1 8,la ,cuis9e ,anglaise10 ,mr4 ,suzanne gives ! foll[+ k9d ( s&wi*1 :i* des]ves att5tion3-- ,?is k9d ( s&wi*1 :i* is lik$ by rac+ p1 is a mo/ sub/antial affair1 & x w be se5 f ! foll[+ recipe t a s&wi* ( ! nature prescrib$ might1 9 an em]g5cy1 answ] ! purpose ( a meal4 ,take an ,engli% t9-loaf1 & cut (f its two end cru/s1 leav+ on !m ab\t "o-?ird in* ( crumb4 ,butt] ^! cru/s4 ,mean:ile grill a ?ick /eak1 well season$ ) salt & pepp]4 ,:5 x is cook$1 cool x2 spr9kle x ) grat$ horse-radi% & mu/>d1 & lay x betwe5 ! two cru/s4 ,/r+ ! :ole toge!r z = a galant9e1 & wrap x 9 sev]al %eets ( blott+-pap]4 ,!n place ! p>cel "u a lett]-press1 ! screw ( :i* %\ld be gradually tight5$1 & leave ! s&wi* ?us = "o-half h\r4 ,at ! end ( ?is "t ! insides ( ! slices ( bread h1 ow+ to ! pressure1 become saturat$ ) meat juice1 :i* is prev5t$ f escap+ by ! cov]+ ( cru/4 ,remove ! blott+-pap]1 & pack ! s&wi* 9 a box or 9 sev]al %eets ( :ite pap]4 ,,*apt] ,,xx ,entremets 7,sweets7 ,pa/ry1 ,confection]y1 & ,ices are s closely alli$ to ,cook]y1 & !y are s surely its complem5ts1 t x is impossible to omit !m :5 deal+ ) ,entremets1 ev5 ?\gh ! latt] be limit$ to ! k9d prop] to ! kit*54 ,h[ev]1 ^! subjects1 :i* c\ld supply matt] = volum9\s works1 are too complex = x to be possible to cope ?or\ghly ) !m "h4 ,i %all !re=e conf9e myself to ! exp\nd+ ( _! fundam5tal pr9ciples & ! ess5tial op]ations relat+ !reto1 a k ( :i* is absolutely necess>y = ! successful prep>ation ( ,kit*5 ,entremets & ,ices4 ,! directions giv5 h]eaft] are c]ta9ly too inadequate to conv]t an ord9>y cook into a pa/ry-cook1 a confection]1 or a 8glaci]02 b !y w at lea/ admit ( 8 c>ry+ out a complete d9n]1 if ! necessity s to d %\ld occur4 ,elem5t>y ,prep>ations ( ,pa/ry :i* may be ,appli$ to ,entremets #bcch--,,v>i\s ,,almond ,,prep>ations ,x is important t "o %\ld h sk9n$1 spl9t]$1 & *opp$ almonds4 ,to ,sk9 ,almonds4--,?r[ !m 9 a saucepan ( boil+ wat]1 place ! ut5sil on ! side ( ! fire )\t all[+ ! boil+ to cont9ue1 & let ! almonds soak = sev5 or eight m9utes4 ,z soon z ! sk9 slips :5 press+ !m betwe5 "o's f+]s1 turn !m out on to a /ra9]2 cool !m 9 cold wat]1 & sk9 !m4 ,?is done1 wa% !m 9 cold wat]2 dra9 !m well2 spread !m on a v clean tray1 & dry !m 9 a mild ov54 ,spl9t]$ ,almonds4--,hav+ sk9n$ & wa%$ ! almonds1 split !m 9 two1 & cut ea* half into five or six spl9t]s4 ,dry ! latt] 9 ! dry+-box1 & place !m 9 ! front ( ! ov5 = a :ile to col\r slightly4 ,!y s]ve = n\gat1 & sometimes take ! place ( pignolis4 ,*opp$ ,almonds4--,hav+ sk9n$ ! almonds1 slightly dry !m & *op !m ) a knife2 rub !m ?r\gh a canvas sieve1 ! co>s5ess ( :i* %\ld be 9 accordance ) t requir$ = ! *opp$ almonds4 ,spread ! latt] on a tray cov]$ ) a %eet ( pap]1 & dry !m 9 ! dry+-box1 /irr+ !m f "t to "t ! :ile4 ,grill$ ,almonds4--,^! are ei!r spl9t]$ or *opp$ almonds set to bake on a tray 9 a mod]ate ov54 ,be sure to /ir !m frequ5tly1 t !y may col\r ev5ly1 & )draw !m :5 !y are ( a nice gold5 %ade4 ,pral9$ ,almonds4--,proce$ z = grill$ almonds1 b spr9kle !m frequ5tly ) ic+ sug>1 :i* turns to c>amel "u ! influ5ce ( ! heat ( ! ov51 & swa!s ! almonds 9 a pale-br[n coat ( sug>4 #bcci--,,v>i\s ,,prep>ations ,,( ,,filb]ts ,,& ,,hazel-,,nuts ,filb]ts are a l>ge k9d ( hazel-nut1 g5]ally cov]$ ) r$ sk9s4 ,aft] hav+ crack$ & suppress$ ! %ells1 set ! filb]ts on a di%1 & place !m 9 ! front ( ! ov5 until _! sk9s are slightly grill$4 ,!y ne$ !n only be rubb$ betwe5 ! f+]s 9 ord] to cle> !m ( _! sk9s4 ,*opp$ filb]ts are prep>$ l *opp$ almonds1 & %\ld be includ$ 9 ! p]man5t 8mise en place0 ( ! pa/ry cook4 #bcdj--,,v>i\s ,,butt]s ,s(t5$ ,butt]4--,m p>ticul>ly 9 w9t]1 :5 x is v h>d1 butt] %\ld be s(t5$1 i4e41 ?or\ghly knead$ 9 a t[el1 to3-- #a4 ,extract ! butt]-milk1 :i* is always pres5t 9 m or less l>ge quantities4 #b4 ,make x suffici5tly s(t to mix ) ! v>i\s +r$i5ts ( :i* ! pa/es are made up4 ,pomad$ ,butt]4--,aft] hav+ well s(t5$ x z above1 put x 9 a b[l or bas91 previ\sly r9s$ ) hot wat] & ?or\ghly wip$4 ,"w ! butt] ) a spatula or a wood5 spoon until x acquires ! consi/5ce ( a pomade--a necess>y condition = c]ta9 ( its uses4 ,cl>ifi$ ,butt]4--,9 pa/ry1 cl>ifi$ butt] is us$ m especially = ! butt]+ ( m\lds4 ,put ! butt] to be cl>ifi$ into a saucepan1 & cook x ov] a v sl[ fire until 7#a7 ! case\s sub/ances lib]at$ 9 ! cook+ process h accumulat$ & solidifi$ on ! bottom ( ! saucepan2 7#b7 x appe>s limpid1 ( a gold5 col\r1 & exhales a slight1 nutty smell4 ,/ra9 x ?r\gh musl91 & put x aside until requir$4 #bcda--,,! ,,butt]+ ,,& ,,glaz+ ,,( ,,m\lds ,all m\lds1 l>ge & small1 %\ld be butt]$ s z to ensure ! easy turn+-out ( cakes cook$ 9 !m4 ,cl>ifi$ butt]1 ow+ to its purity1 is ! be/ = ! purpose4 ,x may be appli$ ) a bru%1 c>e be+ tak5 t all ! inside surfaces get uni=mly cov]$ ) x4 ,"o unbutt]$ spot is suffici5t to make a m\ld+ /ick1 or to completely spoil a cake4 ,= c]ta9 cakes1 *opp$ or spl9t]$ almonds are spr9kl$ 9 ! m\ld4 ,= o!rs1 especially biscuits1 ! m\lds are fl\r-du/$--t is to say1 a veil ( v dry fl\r or fecula is all[$ to settle on ! lay] ( butt]1 :i*1 at ! turn+ out1 appe>s l a glaz$ cru/ ^u ! cake4 #bcdb--;,,h[ ,,to ,,beat ,,! ,,:ites ,,( ,,eggs ,! be/ ut5sil = ! purpose is a copp] or nickel bas9 9 :i* ! :isk may act at all po9ts ow+ to ! sph]ical %ape ( ! receptacle4 ,t9n$ or enamell$ ut5sils set up a k9d ( greas9ess :i* does n all[ ( "o's br++ ! :ites to ! /iffness necess>y = "s purposes4 ,beg9 :isk+ ! :ites g5tly1 & draw !m up ) ! :isk until all _! molecules h disaggregat$ & !y beg9 to /iff54 ,!y may !n be :isk$ until !y are suffici5tly /iff to be tak5 up bodily by ! :isk4 ,prev5tive ,means4--,to facilitate ! beat+ ( :ites ( eggs1 !re may be add$ to !m at ! />t a p9* ei!r ( salt or alum p] t5 :ites4 ,:51 t[>ds ! close ( ! op]ation1 ! :ites beg9 to granulate1 ow+ to any "o ( ! v>i\s causes1 add imm$iately "o tablespoonful ( p[d]$ sug> p] t5 :ites1 & !n :isk briskly1 to re/ore !m to _! normal /ate4 #bcdc--,,vegetable ,,col\r+ ,,matt]s ,e pa/ry-cook's /ock %\ld include a s]ies ( vegetable col\r+ matt]s1 compris+ c>m9e1 liquid sp9a* gre51 yell[1 c4 ,:5 requir$1 ! bl5d+ ( ^! col\rs yields ! int]m$iate tones4 ,! col\rs may be b\ght4 #bcdd--,,! ,,cook+ ,,( ,,sug> ,f ! /ate ( syrup to ! mo/ highly-conc5trat$ /ate 9 :i* x is us$ 9 pa/ry sug> passes ?r\gh v>i\s /ages ( cook+1 :i* are3--,! small ?read 7#bae ,f47 & ! l>ge ?read 7#bbb ,f471 ! small ball 7#bcf ,f47 & ! l>ge ball 7#bdh ,f471 ! small crack 7#bhe ,f47 & ! l>ge crack 7#cae ,f474 ,:5 ! la/ /ate is ov]rea*$1 ! sug> has become c>amel 7#cfj ,f474 ,put ! necess>y quantity ( loaf sug> 9 a small1 copp] saucepan2 moi/5 ) en\gh wat] to melt x1 & boil4 ,c>efully remove ! scum :i* =ms1 & :i* might cause ! sug> to granulate4 ,z soon z ! sug> beg9s to move /iffly 9 boil+1 x is a sign t ! wat] has almo/ entirely evaporat$1 & t ! real cook+ ( ! sug> has begun4 ,f ?is mom5t1 ) moi/5$ f+]s or a little piece ( moi/5$ l951 take c>e to remove ! cry/allis$ sug> f ! sides ( ! ut5sil1 le/ x makes ! rema9+ portion turn4 ,! cook+ ( ! sug> !n progresses v rapidly1 & ! /ates ( its v>i\s /ages1 com+ "o ^u ! o!r 9 quick succession at int]vals ( a few m9utes1 may be asc]ta9$ z foll[s3-- ,x has rea*$ ! small-?read /age1 :5 a drop ( x held betwe5 ! ?umb & ! fir/ f+] =ms small resi/less /r+s :5 ! ?umb & f+] are drawn ap>t4 ,x has rea*$ ! l>ge-?read /age1 :51 proce$+ 9 ! same way1 ! /r+s =m$ betwe5 ! p>t$ f+] & ?umb are m num]\s & /rong]4 ,f ?is mom5t rec\rse mu/ be _h to cold wat] 9 ord] to asc]ta9 ! /ates ( ! sug>4 ,:5 a few m9utes h elaps$ aft] ! te/ = ! l>ge-?read /ate1 dip ! end ( ! fir/ f+]1 fir/ into cold wat]1 !n into ! sug>1 & plunge x aga9 imm$iately into ! b[l ( cold wat]1 :i* %\ld be ready at h&4 ,! sug> tak5 f ! f+] =ms a k9d ( s(t ball1 & x is ?is /ate :i* is call$ ! small ball4 ,:51 ^u repeat+ ! proc$ure1 ! sug> remov$ f ! f+] rolls into a firm] ball1 ! l>ge-ball /age is rea*$4 ,aft] ! cook+ has cont9u$ = a few seconds long]1 ! sug> ly+ on ! f+] peels (f 9 ! =m ( a ?91 flexible film1 :i* /icks to ! tee?4 ,?is is ! small-crack /age4 ,te/s %\ld !n be made 9 quick succession1 until ! film tak5 f ! end ( ! f+] breaks 8clean0 9 ! tee?1 l glass4 ,?is is ! l>ge-crack /ate1 ! la/ ( ! cook+ /ages1 & z soon z x has be5 rea*$ ! ut5sil %\ld be tak5 (f ! fire1 le/ a few seconds m turn ! sug> to c>amel4 ,to prev5t ! granulat+ ( ! sug>1 a few drops ( lemon juice may be add$ to x2 or1 bett] /ill1 a tablespoonful ( glucose p] lb4 #bcde--;,,glace ,a ,l',,anci5ne ,put ! requir$ am\nt ( ic+ sug> 9 a small saucepan1 ! quantity us$ be+ 9 proportion to ! object to be glaz$4 ,if x be flav\r$ ) vanilla1 orange1 or lemon1 dilute x ) a little wat]1 keep+ x some:at /iff2 add "s vanilla-flav\r$ sug> or grat$ orange-r9d1 & /ir x up well = a few m9utes4 ,!n make x lukew>m1 s t x may run easily & dry quickly1 & p\r x ov] ! object to be treat$4 ,= ! above-m5tion$ flav\rs1 an infusion ( vanilla or orange-r9d may be prep>$1 & ?is may s]ve 9 dilut+ ! glaze4 ,! flav\rs may also be us$ 9 ! =m ( ess5ces1 provid$ x be rememb]$ t !y are usually v /rong ?us1 & mu/ be us$ ) caution4 ,if liqueur glazes are 9 "q1 su* z ,kirs*1 ,rum1 ,anisette1 or ,m>asqu91 c41 ! glaze is dilut$ ) ! liqueur & made lukew>m z direct$ above4 #bcdf--;,,glace ,,au ,,fondant ,prep>ation ( ! 8,fondant40--,put "s loaf sug> into a small saucepan1 ! quantity be+ 9 accordance ) ! am\nt ( 8,fondant0 requir$4 ,moi/5 ) j en\gh wat] to melt ! sug>1 & set to cook z direct$ "u 8,! ,cook+ ( ,sug>40 ,/op ! cook+ precisely at #bcj ,f4 betwe5 ! l>ge-?read /age & ! small-ball /age1 & p\r ! sug> on a mod]ately-oil$ m>ble slab4 ,let x half cool = a few m9utes2 !n1 ) a spatula1 move x ab\t well 9 all directions1 tak+ c>e t no portion ( ! sug> on ! m>ble is left unt\*$ by ! spatula1 = any su* portion w\ld h>d5 & =m lumps 9 ! ,fondant4 ,aft] t5 to fifte5 m9utes' "w ) ! spatula1 ! sug> %\ld h become a :ite1 slightly granulat$ pa/e4 ,heap ! latt] toge!r1 & scrape ! m>ble slab ) ! blade ( a /rong knife4 ,c>efully knead ?is pa/e 7,no4 #bceg7 ) ! palm ( ! h& until x is v ?9 & smoo?1 :]eupon ! ,fondant is ready = use4 ,x ne$ n[ only be heap$ 9 a receptacle1 cov]$ ) a damp clo?1 & kept some:at dry4 ,to ,glaze ) 8,fondant40--,put ! requir$ am\nt ( x into a saucepan2 "w x ov] a sl[ fire = a :ile1 9 ord] to s(t5 x1 & moi/5 x1 little by little1 ) wat] :5 a dry flav\r or an ess5ce is us$1 or1 o!rwise1 ) ! select$ liqueur4 ,w>m slightly 9 ord] to make ! glaze v liquid & to ensure its spe$y dry+1 & p\r x1 at "o tilt1 ov] ! object to be glaz$4 ,) ! help ( "s col\r1 ! glaze is g5]ally giv5 ! t9t ( ! fruit :i* flav\rs x4 #bcdf;a--,,sucre ,,en ,,glace 7,ic+ ,sug>7 ,?is is sug> /ra9$ ?r\gh a silk5 drum-sieve4 ,! sug> /ra9$ ?r\gh ?is silk has ! delicacy ( />*4 ,at times x is us$ in/ead ( ,fondant = ! glaz+ ( cakes1 b x is mo/ly us$ = :ite & c>amel glaz+s4 ,= ?is purpose ! sug> is held 9 a t9 box1 cov]$ ) a lid pi]c$ ) small holes1 call$ a sug> dr$g]4 ,to glaze :ite is to cov] a cake1 a fritt]1 or o!r object ) a coat ( ic+ sug>4 ,?is op]ation is effect$ by %ak+ ! sug> dr$g] ov] ! object to be glaz$4 ,to glaze ) c>amel is to cov] a ,s\ffl1 a s\ffld omelet1 fruit fritt]s1 a cu/>d1 ,pannequets1 or o!r objects ) a coat ( ic+ sug>4 ,by plac+ ! sug>-coat$ object 9 fi]ce heat1 a few m9utes suffice to melt ! sug>1 :i* is conv]t$ into a brilliant cov]+ ( c>amel4 #bcdg--,,sug> ,,gra9s ,^! are us$ 9 pa/ry to bord] c]ta9 cakes1 or to surr\nd ! sug>$-pa/e bases on :i* cakes are set4 ,= ?is purpose ! p>ts to :i* ! sug> is expect$ to adh]e mu/ be besme>$ ) cook$ apricot4 ,to make !m1 r\ghly p\nd "s loaf sug>1 & sift ! latt] fir/ ?r\gh a co>se /ra9]1 & !n ?r\gh a f9] "o1 accord+ to ! size ! sug> gra9s are requir$ to be4 ,! p[d] w1 ( c\rse1 fall & leave ! gra9s clean4 #bcdh--;,,col\r$ ,,sug> ,,gra9s ,to col\r sug> gra9s1 spread !m on a piece ( pap]1 & add a drop ( liquid vegetable-col\r+ or a v little col\r$ pa/e p] tablespoonful ( sug>4 ,! am\nt ( col\r+ matt] may ei!r be less5$ or increas$1 accord+ to ! /r5g? ! %ade is requir$ to be4 ,rub ! sug> 9 ! h& to col\r x ev5ly2 dry x 9 a mod]ately w>m dry+-box1 & keep x 9 ! dry 9 well-clos$ boxes4 #bcdi--,,vanilla ,,sug> ,! vanilla /icks :i* h s]v$ 9 prep>+ infusions /ill possess "s flav\r4 ,res]ve !m1 !re=e1 = ! mak+ ( vanilla sug>4 ,aft] hav+ g5tly dri$ !m 9 ! dry+-box1 f9ely p\nd !m ) twice _! weight ( loaf sug>2 sift ?r\gh a silk5 sieve1 & aga9 p\nd ! bits rema9+ on ! silk ( ! sieve until e p>ticle goes ?r\gh4 ,keep ! prep>ation 9 a well-clos$ box 9 ! dry4 #bcej--;,,c&i$ ,,fruit ,^! are us$ 9 ! decoration ( c]ta9 cakes1 & z ! con/itu5t +r$i5ts ( o!rs4 ,!y comprise angelica1 gold5 & gre5 *9ois1 *]ries1 plums1 r$ & :ite pe>s1 c4 ,c&i$ fruit may be b\ght ready-prep>$4 #bcea--;,,apple ,,jelly ,,= ,,decorat+ ,qu>t]1 peel1 & core ! apples 7pref]ably russets71 & ?r[ !m1 "o by "o1 9 a b[l ( fre% wat] to prev5t _! gett+ br[n4 ,!n put !m 9 a copp] bas9 ) "o & "o-half p9ts ( wat] p] two lbs4 ( apples1 & cook !m g5tly )\t t\*+ !m4 ,?is done1 p\r away _! juice1 & return x to ! bas9 toge!r ) two lbs4 ( sug> p] qu>t4 ,boil2 skim ) great c>e1 t ! jelly may be cle>1 & cook ov] a fi]ce fire until ! jelly has rea*$ a /age :i* may be asc]ta9$ ?us3--7#a7 ,:5 on tak+ ! skimm] out ( ! bas91 ! jelly adh]+ to x seems to mass itself t[>ds ! middle ( ! skimm]2 or3--7#b7 ,:5 ! jelly breaks up into l>ge drops1 sep>at$ "o f ! o!r4 ,!n take ! jelly (f ! fire2 add "s c>m9e to x1 drop by drop1 until x acquires a rosy hue2 /ra9 x aga9 ?r\gh a f9e piece ( l951 t x may be p]fectly limpid1 & f9ally p\r x into t9 receptacles to cool4 ,put aside until want$4 #bceb--,,pral9 7#a7 ,if x be = ! purpose ( cov]+ c]ta9 cakes1 or = =m+ a glaze on a fruit entremet1 prep>e x ?us3--,put ! :ites ( two eggs & ?ree tablespoonfuls ( ic+ sug> 9 a small bas94 ,mix & /ir briskly ) a small1 wood5 spoon1 until ! pa/e becomes some:at ?ick4 ,!n1 subject to ! purpose = :i* x is int5d$1 add a m or less l>ge quantity ( *opp$ almonds1 accord+ z to :e!r ! pral9 be requir$ ?ick or slightly liquid = spread+4 ,cov] x ) a piece ( :ite pap]1 moi/5$ ) :ite ( egg1 t x may rema9 moi/ if kept = "s "t4 7#b7 ,if x is to be add$ to a s\ffl prep>ation1 to a s\ffld omelet1 to a prep>ation ( ice1 or to a cu/>d1 x is a n\gat p[d] :i* is prep>$ z foll[s3-- ,g5tly melt "o lb4 ( p[d]$ sug> 9 a small saucepan1 tak+ c>e n to let x acquire a deep] %ade ?an old gold4 ,mix tw5ty oz4 ( dri$ almonds ) x2 turn ! :ole out on to ! corn] ( a slightly-oil$ m>ble slab 7or on an ov]turn$ saucepan-lid71 & leave to cool4 ,:5 ! n\gat is q cold1 p\nd x & rub x ?r\gh a sieve4 ,p\nd & rub :at rema9s 9 ! sieve until ! :ole goes ?r\gh4 ,put ! p[d] 9 a well-clos$ box1 & place ! latt] 9 a dry place4 #bcec--;,,currants ,,& ,,sultanas ,sultanas & currants %\ld always be at h&1 ready & clean$4 ,to clean !m1 fir/ dr$ge !m & !n rub !m 9 a t[el1 clos$ to =m a sort ( purse4 ,n[1 turn !m into a sieve or col&]1 :i* %ake vigor\sly1 t ! fl\r & ! deta*$ /ems may be elim9at$2 !n exam9e !m1 "o by "o1 to make sure t no /ems rema94 ,currants %\ld be exam9$ ) v p>ticul> c>e1 z small /ones (t5 get 9 among !m4 ,put ! currants & ! sultanas aside1 ea* 9 a box or a draw]4 #bced--;,,ess5ces ,,& ,,flav\r+s ,! v>i\s ess5ces us$ 9 pa/ry are b\ght ready-made4 ,! flav\r+s consi/ ( ^? products treat$ by infusion1 su* z vanilla2 ( grat$ or infus$ products1 su* z lemon & orange r9ds2 & liqueurs 9 g5]al4 ,fruit juices only become flav\rs :5 a liqueur 9 keep+ ) ! fruit f :i* !y 7 extract$ has be5 add$ to !m4 #bcee--;,,gild+ ,,prep>ation ,?is consi/s ( beat5 eggs4 ,its purpose is to ensure ! col\ration ( c]ta9 cakes1 :]eon x is sme>$ by means ( a bru%4 ,9 "s cases ?is gild+ may be comb9$ ) a little wat]1 z1 = in/ance1 :5 ! heat ( ! ov5 is too fi]ce1 & cakes are requir$ ( a light col\r4 ,9 "s cases1 especially 9 t ( small1 dry cakes1 x consi/s entirely ( egg-yolks dilut$ ) a few drops ( wat]4 ,! ,pa/es #bcef--,,ord9>y ,,%ort ,,pa/e ,sift "o lb4 ( fl\r ov] ! mix+-bo>d2 make a holl[ 9 its mid/1 & put !re9 "o-six? oz4 ( salt1 "o-?ird p9t ( cold wat]1 & "o-half lb4 ( butt] well s(t5$--especially 9 w9t]4 ,mix ! fl\r gradually ) ! butt] & ! wat]2 mass ! :ole a mom5t or two1 & knead x 7see ,no4 #bceg7 twice4 ,!n roll x up 9 a ball2 wrap x 9 a piece ( l95 t its surface may n dry1 & put x aside 9 ! cool4 ,rem>ks3 ,a knead$ pa/e %\ld be prep>$ ei!r "o day1 or at lea/ a few h\rs1 9 advance1 9 ord] t x may lose t ela/icity :i* x acquires f ! knead+4 ,pa/es1 aft] !y h re/$ a:ile1 are mu* m easily treat$1 & bake a mu* m def9ite & light] col\r1 ?an ^? t are us$ z soon z !y are prep>$4 #bceg--,,! ,,knead+ ,,( ,,pa/es ,! object ( knead+ pa/e is to comb9e ! +r$i5ts ( :i* x is compos$ ?or\ghly1 & also to smoo? x4 ,proce$ z foll[s3-- ,:5 ! pa/e is mix$1 roll x into a mass2 put x 9 front ( "o2 !n press x away f "o1 little by little1 betwe5 ! bo>d & ! palm ( ! h&4 ,= ! pa/e to be p]fectly smoo?1 x ought to be treat$ twice 9 ?is way4 #bceh--;,,f9e1 ,,%ort ,,or ,,flawn ,,pa/e 7,= ,fruit ,t>ts7 ,sift "o lb4 ( fl\r on to ! mix+-bo>d1 & holl[ x out4 ,put 9 ! holl[ "o-?ird oz4 ( salt1 "o & "o-half oz4 ( p[d]$ sug>1 an egg1 "o-f\r? p9t ( cold wat]1 & t5 oz4 ( butt]4 ,fir/1 ?or\ghly mix ! butt]1 ! egg1 ! wat]1 & ! season+1 & !n gradually comb9e ! fl\r ) x4 ,knead ! pa/e2 press x out twice2 roll x into a ball1 & wrap x up z be=e ) ! view ( sett+ x aside 9 ! cool to re/4 #bcei--;,,dress+ ,,pa/e 7,pte ,pt7 ,take "o lb4 ( sift$ fl\r1 f\r oz4 ( butt]1 "o egg1 "o-?ird oz4 ( salt1 & "o-f\r? p9t ( wat]4 ,mix z already direct$2 knead twice2 roll up ! pa/e1 & set x 9 ! cool to re/4 ,?is pa/e %\ld be kept some:at firm4 #bcfj--;,,dress+ ,,pa/e ,,) ,,l>d ,take "o lb4 ( sift$ fl\r1 f\r oz4 ( l>d1 "o-qu>t] p9t ( tepid wat]1 "o egg1 "o-?ird oz4 ( salt1 & proce$ exactly z 9 ! case ( ,no4 #bcei4 #bcfa--;,,dumpl+ ,,& ,,pudd+ ,,pa/es ,break up t5 oz4 ( v dry beef suet1 & c>efully cle> x ( all little pieces ( sk9 & connective tissue4 ,*op x up z f9ely z possible2 sift "o lb4 ( fl\r on to ! mix+-bo>d2 holl[ x out2 & put into ! holl[ "o-half oz4 ( salt1 "o & "o-half oz4 ( sug>1 "o-?ird p9t ( wat]1 & ! *opp$ suet4 ,mix up ^! v>i\s +r$i5ts1 &1 by degrees1 comb9e ! fl\r ) !m4 ,mass ! pa/e toge!r1 )\t knead+ x1 & put x aside 9 ! cool until x is want$4 #bcfb--;,,dry ,,sug>$ ,,pa/e ,,= ,,v>i\s ,,purposes ,take "o lb4 ( sift$ fl\r1 sev5 oz4 ( butt]1 five oz4 ( p[d]$ sug>1 ?ree eggs1 & "o-half tablespoonful ( orange-fl[] wat]4 ,mix 9 ! usual way1 knead x twice2 roll x into a ball1 & keep x wrapp$ up1 9 ! cool1 until requir$4 #bcfc--,,pa/e ,,= ,,small ,,gumm$ ,,tea-,,cakes ,take "o lb4 ( sift$ fl\r1 t5 oz4 ( butt]1 t5 oz4 ( sug>1 "o egg1 ! yolks ( f\r1 & a tablespoonful ( orange-fl[] wat]4 ,mix up gradually2 mass ! pa/e toge!r1 & roll x out into a ?9 lay]1 twice4 ,roll x up1 & let x re/ a:ile 9 ! cool be=e x is us$4 #bcfd--;,,gumm+ ,9 ! case ( c]ta9 small cakes1 especially ^? s]v$ at tea1 x is usual to gum _! surfaces 9 ord] to make !m glossy4 ,= ?is purpose a ?9 solution ( gum arabic is us$1 & x is sme>$ ov] ! cakes z !y leave ! ov51 by means ( a small bru%4 ,cakes may also be gumm$ ) a syrup =m$ f milk & sug>1 :i* mixture may be us$ in/ead ( gum arabic ) advantage4 #bcfe--;,,galette ,,pa/e ,holl[ out "o lb4 ( sift$ fl\r & put 9 its mid/ "o-?ird oz4 ( salt1 two oz4 ( p[d]$ sug>1 "o-qu>t] p9t ( wat]1 & "o-half lb4 ( s(t5$ butt]4 ,mix1 tak+ c>e to include ! fl\r only by degrees2 ?or\ghly knead1 t ! +r$i5ts may be well comb9$1 & mass ! pa/e toge!r )\t mak+ x too ela/ic4 ,leave x to re/ 9 ! cool = at lea/ an h\r2 !n roll x out ?rice1 at int]vals ( eight m9utes1 = ! reasons giv5 "u ! directions = puff-pa/e4 #bcff--,,puff-,,pa/e 7#a7 ,sift "o lb4 ( fl\r on to ! mix+-bo>d4 ,make a holl[ 9 x1 & put !re9 "o-?ird oz4 ( table salt & ab\t "o-half p9t ( cold wat]1 & mix )\t knead+4 ,mass ! pa/e toge!r1 & let x re/ = tw5ty m9utes1 t x may lose its ela/icity1 :i* w be all ! m pron\nc$ = its hav+ be5 v mu* work$4 ,x is to avoid ?is ela/icity1 !re=e1 t ! mix+ ( puff-pa/e %\ld be effect$ ) ! smalle/ am\nt ( knead+ possible4 7#b7 ,spread ! prep>$ pa/e on a fl\r-du/$ bo>d1 9 ! %ape ( an ev5 galette4 ,spread !reon "o lb4 ( s(t5$ butt]1 )\t completely cov]+ ! pa/e2 draw ! edges ( ! pa/e t[>ds ! c5tre1 9 su* wise z to enclose ! butt] completely1 & to =m a squ>e ?ickness ( pa/e4 7#c7 ,leave to re/ = a fur!r t5 m9utes & !n beg9 ! work+ ( ! pa/e2 roll+ x out to ! l5g? ( "o & "o-half feet1 & keep+ x "o 94 ?ick4 ,fold ?is lay] ov] ?rice1 & press ^u x ) ! roll] s z to jo9 ! sup]pos$ lay]s4 ,! :ole ( ?is op]ation con/itutes "o turn4 ,beg9 ano!r turn imm$iately1 turn+ ! pa/e ! rev]se way1 & fold+ x z be=e4 ,set x to re/ 9 ! cool = eight or t5 m9utes1 & !n effect two m turns4 ,t5 m9utes aft] ! two la/ turns 7!re %\ld be six 9 all71 ! puff-pa/e is ready to be cut up & us$4 ,rem>ks relative to puff-pa/e3 ,good puff-pa/e %\ld be butt]$ to ! ext5t ( "o lb4 p] "o & "o-half lbs41 i4e41 "o lb4 ( butt] = e "o lb4 ( fl\r mix$ ) "o-half p9t ( wat]4 ,! consi/5ce ( ! pa/e & ! butt] %\ld be exactly ! same1 if !y are to be ev5ly mix$2 ! butt] ought !re=e to be s(t5$--m p>ticul>ly 9 w9t]4 ,9 prep>+ puff-pa/e1 rememb] to put x 9 a cool place :ile x is re/+2 b nev] directly ^u ice2 =1 ?\gh ! ice w\ld n affect ! pa/e1 x might s]i\sly affect ! butt]4 ,x w\ld h>d5 x to ! ext5t ( prev5t+ its p]fect mixture ) ! mass1 & lumps w\ld =m4 ,puff-pa/e %\ld be roll$ out v regul>ly1 ) ! view ( ?or\ghly di/ribut+ ! butt] ?r\gh\t ! prep>ation1 & ?us ensur+ its uni=m ris+4 ,puff-pa/e %\ld n be work$ too spe$ily2 =1 if x be s work$1 x w be f\nd to acquire an ela/icity :i* n only makes x difficult to cut up1 b also t5ds to make x %r9k 9 ! bak+4 #bcfg--,,puff-,,pa/e ,,trimm+s ,,or ,,half ,,puff-,,pa/e ,^! are v useful 9 pa/ry "w1 = t>tlets1 b>quettes1 crotons1 c4 ,:5 ! puff-pa/e is cut up1 ! trimm+s %\ld !re=e be roll$ into a ball1 & put aside 9 ! cool4 ,nev]!less !y mu/ be us$ )9 ! space ( two days 9 summ] & f\r days 9 w9t]4 #bcfh--,,ord9>y ,,brio*e ,,pa/e 7#a7 ,sift "o lb4 ( fl\r on to ! bo>d2 take a qu>t] ( x1 make a holl[ 9 x1 & put !re9 "o-qu>t] oz4 ( v fre%1 dry yea/4 ,mix ! yea/ & ! fl\r ) a little tepid wat]1 s z to obta9 a s(t pa/e :i* is ! leav54 ,roll ?is pa/e into a ball2 make two slits 9 its top1 at "r angles to "o ano!r1 & place x 9 a small bas94 ,cov] ! latt]1 & put x 9 a some:at w>m place1 t ! leav5 may be sure to f]m5t4 7#b7 ,make a holl[ 9 ! rema9+ fl\r1 & put into x "o-qu>t] oz4 ( salt1 & "o & "o-half oz4 ( sug>1 toge!r ) two tablespoonfuls ( milk to melt x1 "o-?ird ( ! :ole am\nt ( ! butt] to be us$1 namely1 f\r oz41 & f\r eggs4 ,beg9 by ?or\ghly mix+ ! butt]1 eggs & season+1 & !n comb9e ! fl\r !re)1 by degrees4 ,:5 ! pa/e =ms a compact mass1 knead & pull x ab\t ) ! h&s1 t x may be light4 ,:51 at ! end ( a few m9utes1 x has acquir$ a c]ta9 resili5ce1 make a hole 9 ! middle ( x & add "o egg4 ,mix ! latt] ) ! pa/e2 "w x afre%1 & aft] an int]val ( two m9utes add "o m egg 9 ! same way4 ,! total numb] ( eggs = ! quantities ( o!r +r$i5ts giv5 above %\ld be six4 7#c7 ,add ! rema9+ butt] 7eight oz47 to ! pa/e2 ! =m] be+ mani$ & ev5 s(t5$1 j suffici5tly to make x ( ! same consi/5ce z ! pa/e4 ,spread x on ! latt]1 & mix ! two2 knead+ small portions at a "t1 & comb9+ ^? portions s z to mix ! two elem5ts completely4 ,at ?is /age1 ov]turn ! pa/e & spread ! leav5 7:i* %\ld n[ be equal to twice its orig9al bulk7 ^u x4 ,mix x well z 9 ! case ( ! butt]1 )\t work+ ! pa/e4 ,f9ally1 put ! pa/e into a bas92 cov] x1 & place x 9 a temp]ate room4 ,= x to h ! desir$ lightness1 ?is pa/e %\ld f]m5t = f t5 to twelve h\rs4 ,h[ev]1 at ! end ( five or six h\rs1 ! process is arre/$ by ! work+ ( ! pa/e2 t is to say1 by turn+ x out ^u a fl\r-du/$ bo>d & beat+ x ) ! palm ( ! h&4 ,x is !n return$ to ! bas9 to f]m5t afre%1 = five or six h\rs2 & !n x is once m beat5 j be=e be+ us$4 #bcfi--,,m\ssel9e ,,brio*e ,,pa/e ,m\ssel9e brio*e pa/e is made f ! ord9>y k9d1 comb9$ ) a little butt] & develop$ 9 ! m\ld by f]m5tation be=e ! bak+ process--:i* proc$ure makes x exce$+ly light & delicate4 ,?is pa/e is us$ 9 ! prep>ation ( c]ta9 timbales = fruit sweets1 & x is prep>$ z foll[s3-- ,take ! requir$ am\nt ( ord9>y brio*e pa/e1 & add to x1 p] lb4 ( pa/e1 two oz4 ( be/ butt]1 s(t5$ to ! consi/5ce ( an o9tm5t1 t x may ?or\ghly mix ) ! pa/e4 ,roll ! pa/e into a ball1 & put x 9 a lib]ally-butt]$ m\ld1 only fill+ two-?irds ( ! latt] ) x4 ,! rema9+ ?ird ( ! m\ld gets fill$ by ! ris+ ( ! pa/e4 ,place ! m\ld 9 a temp]ate room1 until ! pa/e has ris5 to ! edges ( ! m\ld2 besme> ! surface ( ! pa/e ) a bru% dipp$ 9 melt$ butt]1 & bake 9 a mod]ate ov54 #bcgj--,,ord9>y ,,brio*e ,,pa/e 7,= ,rissoles1 ,small ,patties la ,dauph9e1 & ,v>i\s o!r ,prep>ations7 ,quantities3 "o lb4 ( fl\r1 sev5 oz4 ( butt]1 f\r fair-siz$ eggs1 salt1 a p9* ( p[d]$ sug>2 "o-?ird oz4 ( v dry1 fre% yea/1 & a little tepid milk4 7#a7 ,make ! leav5 ) a qu>t] ( ! fl\r1 ! yea/ & ! lukew>m milk1 & set x to f]m5t :ile ! pa/e is be+ prep>$4 7#b7 ,prep>e ! pa/e z already direct$1 & keep x f]m5t+ z be=e = t5 h\rs1 tak+ c>e to arre/ ! process once4 ,! "w is ! same z 9 ! prec$+ case1 9 e p>ticul>1 except 9 reg>d to ! am\nt ( butt]1 :i* 9 ?is in/ance is only half z mu*2 9 reg>d to ! am\nt ( sug>1 :i* %\ld only be j suffici5t to ensure ! col\r+ ( ! pa/e2 & f9ally 9 reg>d to its firmness1 :i* %\ld admit ( ! pa/e be+ work$ ) a roll+-p94 #bcga--,,sav>9 ,,pa/e ,quantities3 ,"o lb4 ( fl\r2 twelve oz4 ( butt]2 "o-half oz4 ( v dry1 fre% yea/2 eight eggs2 ab\t "o-?ird p9t ( milk2 "o-half oz4 ( salt1 & "o oz4 ( sug>4 ,proc$ure3 ,sav>9 pa/e may be prep>$ 9 sev]al ways2 b ! "o giv5 bel[ is z simple & exp$iti\s z c\ld be desir$4 ,sift ! fl\r into a bas9 7or a r\nd wood5 b[l1 bett] suit$ to ! "w72 holl[ x out2 add ! yea/1 & dissolve ! latt] by means ( tepid milk1 /irr+ slightly ) ! tip ( ! f+]4 ,add ! eggs2 mix ! :ole2 "w ! pa/e by h& = a few m9utes2 deta* ^? portions ( x :i* h adh]$ to ! side ( ! ut5sil1 & add !m to ! :ole4 ,di/ribute ! s(t5$ butt] 9 small quantities ov] ! pa/e4 ,cov]1 & place 9 a temp]ate room until ! pa/e has gr[n to twice its orig9al bulk4 ,!n add salt2 knead ! pa/e1 t x may ?or\ghly absorb ! butt]1 & pat x briskly until x is suffici5tly ela/ic to be tak5 up 9 "o lump4 ,at ?is /age add ! sug>1 & "w ! pa/e aga9 t ! =m] may ?or\ghly mix ) x4 ,! sug> %\ld only be add$ at ! close ( ! op]ation2 =1 s9ce x impairs ! cohesiv5ess ( ! pa/e1 x w\ld r5d] ! latt] mu* m difficult to "w 7 x add$ at ! />t4 ,,! ,,uses ,,( ,,?is ,,pa/e ,if x be = ,sav>9s ) syrup1 x is cu/om>y to spr9kle ! previ\sly-butt]$ m\lds ) slightly-grill$1 *opp$ or spl9t]$ almonds4 ,take ! pa/e 9 small quantities at a "t1 & l9e ! m\lds ) x to ! ext5t ( "o-?ird ( _! height4 ,! rema9+ two-?irds ( ea* m\ld become cov]$ :5 ! pa/e rises ow+ to f]m5tation4 ,proce$ 9 ! same way = ,sav>9s :i* are to be kept dry1 = fruit cru/s or o!r uses2 b !n ! spr9kl+ ( ! m\lds ) almond may be omitt$4 #bcgb--,p,,te ,a ,,baba ,quantities3 ,"o lb4 ( fl\r2 "o-half lb4 ( butt]2 sev5 eggs2 two-?irds oz4 ( yea/2 "o-fif? p9t ( milk2 "o-?ird oz4 ( salt2 two-?irds oz4 ( sug>2 ?ree oz4 ( currants & sultanas 9 equal quantities4 ,proc$ure3 ,proce$ exactly z = ,sav>9 pa/e1 & add ! currants & sultanas at ! la/ ) ! sug>4 ,9 m\ld+1 a few pipp$ ,malaga rais9s may be laid on ! bottom ( ! m\lds4 ,z 9 ! case ( ! ,sav>91 ! pa/e %\ld only fill "o-?ird ( ! m\ld4 #bcgc--,,ord9>y ,p,,te ,a ,,*\x ,quantities4--,"o p9t ( wat]2 eight oz4 ( butt]2 "o-?ird oz4 ( salt2 "o oz4 ( sug>2 "o lb4 ( sift$ fl\r2 sixte5 fair-siz$ eggs1 & a tablespoonful ( orange-fl[] wat]4 ,proc$ure4--,put ! wat]1 butt]1 salt1 & sug> 9 a saucepan & boil4 ,:5 ! liquid boils & rises1 take ! saucepan (f ! fire2 add ! fl\r1 & mix4 ,return ! saucepan to a mod]ate fire1 & /ir ! pa/e until x ceases to /ick to ! spoon1 & ! butt] beg9s to ooze slightly4 ,take ! saucepan (f ! fire2 add ! eggs1 two at a "t1 tak+ c>e to mix ea* c\ple ?or\ghly ) ! pa/e be=e ins]t+ ! succe$+ c\ple4 ,:5 all ! eggs h be5 absorb$1 f9i% ! pa/e ) orange-fl[] wat]4 #bcgd--;,,common ,p,,te ,a ,,*\x 7,= ,s\ffld ,fritt]s1 ,gno*i1 ,potatoes la ,dauph9e7 ,proce$ z direct$ above1 b r$uce ! quantity ( butt] to ?ree oz41 & ! numb] ( eggs to twelve2 avoid dry+ ?is pa/e ov]mu*4 #bcge--,,ramequ9s ,,& ,,g\g,,re ,,pa/e ,?is is prep>$ exactly l ord9>y 8,pte ,*\x10 except t3-- #a4 ,milk takes ! place ( wat]4 #b4 ,! sug> & orange-fl[] wat] are omitt$4 #c4 ,= ! quantities giv5 7,no4 #bcgc71 eight oz4 ( fre% ,gruyre1 cut into dice1 are add$ to ! pa/e1 aft] all ! eggs h be5 add$ to x4 #bcgf--,p,,te ,a ,g,,noise ,,f9e ,put into a copp] bas9 "o lb4 ( p[d]$ sug> & sixte5 eggs4 ,mix ! two2 place ! bas9 ^u hot c9d]s or on ! hob1 & :isk its cont5ts until !y rea* ! 8ribbon0 /age 7see rem>ks bel[74 ,!n add ! select$ aroma 7vanilla sug>1 orange r9d1 or liqueur1 9 ! proportion ( "o tablespoonful ( vanilla sug> or orange r9d1 & "o liqueur-glass ( liqueur1 to ! quantities giv5 above71 twelve oz4 ( sift$ fl\r1 & eight oz4 ( melt$ butt]1 ! latt] be+ c>efully p\r$ into ! pa/e )\t all[+ x to bubble4 ,mix ^! +r$i5ts ) ! pa/e1 rais+ ! latt] by means ( a spatula t x may n get heavy4 ,bake x 9 butt]$ & dr$g$ m\lds4 ,rem>ks4--,a prep>ation ( ,biscuit or ,gnoise rea*es ! 8ribbon0 /age :5 x becomes ?ick1 draws out 9 ribbon-=m1 & takes "s "t to level itself aga9 :5 a spoon is pull$ out ( x4 ,?is /ate ( ! pa/e is also indicative ( its lightness4 #bcgg--,,ord9>y ,g,,noise ,,pa/e ,,= ,,cutt+ ,,up ,quantities4--,"o lb4 ( sug>1 twelve eggs1 ?irte5 oz4 ( fl\r1 eight oz4 ( butt]1 & ! quantity ( flav\r+ ?\ght suffici5t4 ,proce$ exactly z 9 ! prec$+ recipe1 9 ev]y?+ p]ta9+ to ! work+ ( ! pa/e4 ,?is pa/e is bak$ 9 butt]$ & dr$g$ cases1 9 :i* x is spread 9 lay]s "o & "o-qu>t] in*es ?ick1 t x may rise to ab\t "o & ?ree-qu>t] in*es ?ick1 :ile bak+4 #bcgh--,,lady',s-,,f+] ,,biscuit ,,pa/e ,/ir "o lb4 ( sug> & sixte5 egg-yolks 9 a bas9 until ! prep>ation has :it5$ slightly & has rea*$ ! ribbon /age4 ,n[ add a tablespoonful ( orange-fl[] wat]2 mix !re) twelve oz4 ( sift$ fl\r1 foll[$ by sixte5 egg-:ites1 :isk$ to a /iff fro?4 ,take c>e to effect ! mixture by rais+ & cutt+ ! prep>ation ) ! spatula1 t ! =m] may be q light4 ,to ,%ape ! ,biscuits4--,put ! pa/e1 little by little1 into a canvas pip+-bag1 fitt$ ) a pipe ( "o-half in* bore4 ,close ! bag2 lay ! biscuits on %eets ( /rong pap]2 spr9kle !m ) p[d]$ sug>1 & rid !m ( any sup]flu\s sug> by hold+ ! %eets end upw>ds4 ,j]k a few drops ( wat] ^u ! biscuits by means ( a moi/5$ bru% 9 ord] to assi/ ! bead+ ( ! sug>1 & rememb] t a v mod]ate ov5 is ! be/ = ! effect+ ( ?is bead+4 #bcgi--,,savoy-,,biscuit ,,pa/e ,/ir "o lb4 ( sug> & f\rte5 egg-yolks 9 a bas9 until ! prep>ation rea*es ! ribbon /age4 ,flav\r ) vanilla sug>2 add six oz4 ( v dry1 sift$ fl\r mix$ ) six oz4 ( fecula1 & f9ally mix !re) ! f\rte5 egg-:ites1 :i* %\ld be 9 a v /iff fro?4 ,c>efully set ! prep>ation 9 butt]$ & fecula-dr$g$ m\lds1 fill+ ! latt] only two-?irds full1 & leav+ ! rema9+ ?ird to be cov]$ by ! ris+ ( ! pa/e :ile bak+4 ,bake 9 a regul>1 mod]ate ov54 #bchj--,p,,te ,a ,,biscuit ,,manque ,/ir "o lb4 ( sug> ) eighte5 egg-yolks 9 a bas9 until ! prep>ation is :ite & light4 ,add ?ree tablespoonfuls ( rum1 ?irte5 oz4 ( sift$ fl\r1 & t5 oz4 ( melt$ butt]1 c>efully p\r$ away4 ,mix1 rais+ x ) ! spatula 9 s do+4 ,set ! prep>ation 9 special butt]$ & dr$g$ m\lds1 fill+ ! latt] only two-?irds full ) x4 ,bake 9 a mod]ate ov54 #bcha--,,pun* ,,biscuit ,,pa/e ,/ir "o lb4 ( sug>1 twelve egg-yolks1 & ?ree eggs 9 a bas91 until ! :ole becomes fro?y4 ,aromatise ) a b>e tablespoonful ( orange sug>1 ! same am\nt ( lemon sug>1 & ?ree tablespoonfuls ( be/ rum1 & add twelve oz4 ( sift$ fl\r1 t5 oz4 ( melt$ butt]1 & ! :ites ( eight eggs :isk$ to a /iff fro?4 ,mix ) ! usual precautions1 t ! pa/e may n be heavy4 ,bake ! prep>ation 9 butt]$ m\lds1 9 cases or 9 r+s1 accord+ to ! purpose x is int5d$ =4 ,use a mod]ate ov54 #bchb--,,ord9>y ,,m]+ue ,:isk ! :ites ( eight eggs until !y are z /iff z x is possible to make !m4 ,spr9kle !m ) "o lb4 ( p[d]$ sug>1 & mix !m ) ! latt] c>efully1 t !y may reta9 all _! lightness4 #bchc--,,m]+ue ,a ,l',,itali5ne ,cook "o lb4 ( sug> to ! l>ge-ball /age1 & mean:ile :isk ! :ites ( eight eggs to a /iff fro?1 s z to h !m ready simultane\sly ) ! sug>4 ,p\r ! cook$ sug> into ! egg-:ites1 sl[ly & )\t a pause1 & mix up briskly ) ! :isk4 #bchd--,,m]+ue ,a ,l',,itali5ne 7ano!r recipe7 ,mix "o lb4 ( v be/ p[d]$ sug> & ! :ites ( eight eggs 9 an unt9n$ copp] bas94 ,place ! ut5sil on hot c9d]s or on ! side ( ! /ove1 t ! prep>ation may be lukew>m :ile 9 progress4 ,:isk ! m]+ue until x is suffici5tly consi/5t to span ! memb]s ( ! :isk4 ,if x is n to be us$ at once1 transf] ! pa/e to a small bas92 cov] x ) a r\nd piece ( pap]1 & set x 9 ! cool4 #bche--;,,almond ,,pa/e ,in/ead ( ! antiquat$ & difficult me?od ( mak+ almond pa/es 9 ! mort>1 a cru%+ ma*9e is n[ us$ :i* n only yields a mu* smoo!r pa/e1 b also greatly simplifies ! "w4 ,almond pa/e1 :i* consi/s ( almonds1 sug>1 & egg-:ites1 9 quantities v>y+ 9 accordance ) ! purpose ( ! pa/e1 is n[ sold ready-made4 ,x has only to be f9i%$ ) a little sug>1 :ite ( egg1 & o!r ?+s1 subject to ! use to :i* x is to be put4 #bchf--,,melt+ ,,almond ,,pa/e 7,= ,/uff+ & ,imitat+ ,fruit7 ,pass eight oz4 ( dry1 sk9n$ almonds ?r\gh ! cru%]4 ,place !m 9 ! mort>1 toge!r ) ! select$ aromatic ess5ce2 ei!r a tablespoonful ( vanilla sug> or a small glassful ( liqueur2 & add to !m1 little by little1 work+ ! :ile ) ! pe/le1 "o lb4 ( sug> cook$ to ! small-crack /age4 ,) ?is g5]ic recipe1 ! melt+ pa/e may be v>i$ at w by an increase or decrease 9 ! quantity ( sug>4 #bchg--,,pi/a*ios ,^! %\ld belong to ! pa/ry-cook's /ock1 b1 z a rule1 !y are only prep>$ j be=e be+ s]v$4 ,to sk9 !m1 proce$ z 9 ! case ( almonds4 #bchh--,,pi/a*io ,,pa/e ,,= ,,infusion ,z soon z ! pi/a*ios are sk9n$1 wa%$1 & dri$1 cru% !m 9 ! mort> to a v smoo? pa/e1 :i* set 9 boil$ milk1 to infuse4 ,z ! col\r ( pi/a*ios is weak1 x is /r5g!n$ 9 prep>ations conta9+ !m ) a few drops ( vegetable gre51 :ile its aroma is ?r[n into relief ) a trifle ( vanilla4 #bchi--,,melt+ ,,pi/a*io ,,pa/e ,put sev5 oz4 ( pi/a*ios & two oz4 ( almonds ?r\gh ! cru%]2 bo? %\ld h be5 j sk9n$4 ,put ! pa/e into ! mort>2 add to x two tablespoonfuls ( syrup1 /rongly flav\r$ ) vanilla1 foll[$ by eight oz4 ( sug>1 cook$ to ! small-crack /age1 & add$ to ! pa/e little by little4 ,transf] ! pa/e to a m>ble slab1 & f9i% x by comb9+ ?ree tablespoonfuls ( ic+ sug> ) x4 ,! ,prep>ation & ,cook+ ( ,v>i\s ,pa/ry ,cru/s us$ 9 ,cook]y #bcij--,,vol-,,au-,,v5t ,,cru/ ,prep>e ! puff-pa/e z direct$ "u ,no4 #bcff4 ,make ! lay] ( pa/e ( an ev5 ?ickness ( f\r-fif?s in*2 set !reon an ov]turn$ plate or a saucepan-lid1 ! size ( :i* %\ld be t int5d$ = ! ,vol-au-v5t1 & cut ! pa/e obliquely1 foll[+ r\nd ! edges ( ! lid or plate ) a small knife4 ,turn ! lay] ( pa/e ov]1 & set x on a slightly moi/5$ r\nd bak+ %eet2 groove x all r\nd2 gild x1 & describe a circle on top ( x ) ! po9t ( a knife1 "o & "o-qu>t] in*es away f ! edge1 to =m ! cov] ( ! ,vol-au-v5t4 ,/reak ?is cov] criss-cross-fa%ion2 also /reak ! body ( ! ,vol-au-v5t ) ! po9t ( a small knife1 & bake x 9 a r hot ov54 ,^u )draw+ ! ,vol-au-v5t f ! ov51 remove its cov]1 & cle> x ( ! s(t crumb :i* w be f\nd on its inside4 #bcia--;,,b\*ee ,,or ,,small-,,patty ,,cru/s ,b\*es are really small ,vol-au-v5ts4 ,roll out ! pa/e1 mak+ x a good "o-?ird in* ?ick4 ,cut ?is lay] ) a groov$ r\nd cutt] ?ree in*es 9 diamet]2 set ! r\ndels ( /amp$-out pa/e on a moi/5$ tray2 gild1 & make a circul> incision 9 ea* ( !m1 "o-half in* f _! edges1 ei!r ) ! po9t ( a small knife or ) an ev51 r\nd cutt] dipp$ 9 hot wat]4 ,bake 9 a hot ov51 & cle> ! insides ( ! b\*es ( _! crumb on tak+ !m out ( ! ov54 8,mignonnes ,b\*es10 :i* are us$ z a g>ni%1 are /amp$ out ) a r\nd cutt] two in*es 9 diamet]1 & are slightly ?ick] ?an ord9>y b\*es4 #bcib--,,small ,,hot ,,patties ,roll out ! puff-pa/e to a ?ickness ( "o-six? in*1 & /amp x out ) an ev5 r\nd cutt] ?ree in*es 9 diamet]4 ,) ! trimm+s result+ f ?is op]ation1 roll$ some:at m ?9ly1 make an equal quantity ( r\ndels1 & lay !m on a tray4 ,slightly moi/5 ! edges ( ^! r\ndels ) a bru%2 g>ni% _! c5tres ) "s =cemeat1 roll$ to ! size ( a hazel-nut2 cov] ! =cemeat ) ! r\ndels /amp$ out f ! fir/2 press ^u ^! ) ! back ( a r\nd cutt] two in*es 9 diamet]2 gild !m1 & bake !m 9 a hot ov5 = twelve or f\rte5 m9utes4 #bcic--;,,cro,,tes ,,et ,,cr\/ades ,= t>tlet cru/s1 :i* are put to v>i\s uses1 take ei!r ev5 or groov$1 l>ge or small m\lds1 subject to ! requirem5ts4 ,roll out a piece ( %ort pa/e to a ?ickness ( "o-fif? in*2 /amp x out ) a groov$ r\nd cutt] ( a size 9 proportion to ! m\lds us$2 l9e ! butt]$ m\lds ) ^! r\ndels ( pa/e2 pi]ce ! pa/e on ! bottom ( ea* ) ! po9t ( a small knife2 l9e ) good-quality pap]2 fill up ) l5tils1 split peas1 or rice1 & bake 9 a mod]ate ov54 ,:5 ! pa/e is bak$1 )draw ! dry vegetable us$ & ! pap]1 & place ! cru/s 9 ! dry+-box1 t !y may be q dry2 or gild !m inside1 & set !m 9 ! front ( ! ov5 = a few m9utes4 #bcid--,,timbale ,,cru/ ,butt] a ,*>lotte-m\ld1 & decorate its sides ) "s sort ( design made f noodle-pa/e trimm+s to :i* a little p[d]$ sug> has be5 add$4 ,%ape a piece ( %ort pa/e 7( a size 9 proportion to ! m\ld7 l a ball2 roll x out to a disc2 spr9kle x ) fl\r1 & fold x 9 two4 ,draw ! ends g5tly t[>ds ! c5tre1 s z to =m a k9d ( skullcap1 & take c>e to n crease ! pa/e4 ,make ?is skullcap ( an ev5 ?ickness ( "o-?ird in*1 & place x 9 ! m\ld4 ,press x well ^u ! bottom & sides ( ! m\ld1 t x may acquire ! %ape ( ! latt]2 l9e ! m\ld inside ) good butt]$ pap]2 fill up ) l5tils or split peas1 lett+ !m project 9 a dome above ! edges ( ! pa/e1 & cov] ) a r\nd %eet ( pap]4 ,prep>e a r\nd lay] ( pa/e1 "o-fif? in* ?ick1 a little l>g] diametrally ?an ! timbale "o4 ,slightly moi/5 ! inside edges ( ! timbale2 cov] x ) ! prep>$ disc ( pa/e1 & seal x well d[n to ! edges ( ! timbale1 press+ x betwe5 ! f+]s 9 su* wise z to =m a cre/ rea*+ "o-half in* beyond ! brim ( ! m\ld all r\nd4 ,p9* ?is cre/ ) pa/e-p9c]s inside & out4 ,) a r\nd or oval groov$ fancy-cutt] /amp out "s imitation leaves f a v ?9 lay] ( pa/e1 & imitate ! ve9s ( ! leaves ) ! back ( a knife2 or /amp out "s triangles ( pa/e2 %ape !m l leaves1 & set ^! 7slightly ov]lapp+ "o ano!r7 ^u ! dome ( ! timbale 9 sup]pos$ r[s4 ,f9i% ) ?ree r\ndels ( pa/e1 /amp$ out ) a groov$ r\nd cutt] ( a diff]5t size f ! fir/1 & make a hole 9 ! c5tre ( ea* r\ndel ) a r\nd1 ev5 fancy-cutt]4 ,gild & bake 9 a mod]ate ov54 ,:5 ! outside ( ! timbale is well br[n$1 deta* & remove ! cov] =m$ by ! leaves4 ,)draw ! split peas & ! pap]2 gild ! timbale inside1 & leave x to dry 9 ! front ( ! ov5 or 9 ! dry+-box4 #bcie--;,,flawn ,,cru/ ,) %ort or any o!r k9d ( pa/e prep>e a lay] "o-six? in* ?ick1 ! diamet] ( :i* %\ld be "o-f\r? z long aga9 z t ( ! flawn-r+ us$4 ,raise ?is lay]1 & place x ^u ! previ\sly-butt]$ flawn-r+1 press+ x ) ! f+]s1 t x may assume ! %ape ( ! m\ld4 ,!n roll ! p9 across ! r+1 9 ord] t ! ov]lapp+ pa/e may be cut away2 press ! ?ickness ( pa/e t has be5 =m$ betwe5 ! f+]s 9 su* a way z to make x project above ! edges ( ! flawn-r+1 & =m a regul> cre/4 ,p9* ?is cre/ ) ! pa/ry p9c]s1 & set ! flawn-r+ on a small r\nd bak+ %eet4 ,prick x ) ! po9t ( a small knife2 l9e its bottom & sides ) slightly-butt]$1 good pap]2 fill ! r+ ) dry l5tils or split peas1 & bake 9 a mod]ately hot ov5 = ab\t tw5ty-five m9utes4 ,!n remove ! l5tils & pap]1 z also ! r+1 & return ! flawn to ! ov5 = a few m9utes to br[n1 if x is n already suffici5tly col\r$4 ,if ! pa/e be requir$ v dry1 place ! flawn 9 ! dry+-box = a little :ile1 or gild x inside1 & set x 9 ! front ( ! ov5 = a few m9utes4 #bcif--,,! ,,l9+ ,,& ,,cov]+ ,,( ,,rais$ ,,& ,,dress$ ,,pies ,! m\lds = ,rais$ ,pies are oval or r\nd4 ,if !y are r\nd1 make a lay] ( patty pa/e1 "o-half in* ?ick1 9 proportion to ! size ( ! m\ld4 ,spr9kle ?is pa/e ) fl\r1 fold x 9 two1 & %ape x l a skullcap1 aft] ! mann] describ$ "u 8,timbale ,cru/40 ,x is only necess>y to press ?is skullcap ( pa/e into ! butt]$ m\ld 9 ord] to give x ! %ape ( ! latt]4 ,if ! m\ld is oval1 proce$ 9 ! same way1 giv+ ! skullcap an oval %ape4 ,:5 ! rais$ pie is fill$1 fir/ cov] ! g>ni% ) a some:at ?91 r\nd1 or oval lay] ( pa/e1 9 accordance ) ! %ape ( ! m\ld1 & seal x well d[n ^u ! moi/5$ edges4 ,!n cut away ! sup]flu\s pa/e ( ! cre/1 s z to make ! latt] ev5 & neat1 & p9* x outside & 94 ,rais$ pies are cov]$ 9 two ways--ei!r ) a lay] ( puff-pa/e1 or ) leaves ( pa/e /amp$ out ) a r\nd cutt] or a knife1 ! ve9s be+ imitat$ ) ! back ( a knife4 ,9 ! fir/ case1 prep>e a lay] ( puff-pa/e "o-?ird in* ?ick1 equal 9 size to ! inside ( ! patty4 ,drop ?is lay] ( pa/e ^u ! cov] ( ! pie1 aft] hav+ slightly moi/5$ x2 gild & /reak x1 & make a slit 9 ! top = ! escape ( /eam4 ,9 ! second case1 prep>e ! pa/e leaves z direct$ above1 & lay !m on ! pie 7slightly ov]lapp+ "o ano!r7 9 sup]pos$ r[s1 />t+ f ! bottom4 ,on ! top ( ! pie set ?ree or f\r ind5t$ r\ndels ( pa/e1 graduat$ 9 size1 & /uck "o ^u ! o!r1 ea* r\ndel hav+ a hole 9 its c5tre = ! escape ( /eam4 ,gild & set ! pie 9 ! ov54 ,! bak+ ( rais$ pies made ) raw =cemeat is effect$ 9 a mod]ately-heat$ ov54 ,be> 9 m9d t ! l>g] ! pie is1 ! m mod]ate %\ld be ! ov54 ,,v>i\s ,,cu/>ds ,hot ,cu/>ds #bcig--;,,cr,,me ,,anglaise ,?is cu/>d all[s ( v>i\s me?ods ( prep>ation :i* are subject to ! purpose = :i* x is int5d$4 ,x is ! *ief sauce = entremets1 & :e!r x be poa*$ 9 a deep di% or 9 a m\ld1 x con/itutes "o ( ! olde/ & be/-kn[n entremets4 ,?is la/ k9d ( cu/>d w be exam9$ h]eaft]4 ,at pres5t ,i %all only deal ) ! v>iety us$ ei!r z a sauce or an accompanim5t1 cold or hot4 ,x is extremely difficult to prescribe fix$ quantities = ?is cu/>d1 = ! =m] dep5d a great deal ^u ! consum]s' ta/es1 &1 :]eas "s l a ?ick cu/>d1 o!rs g to ! extreme ( wi%+ x j liquid en\gh to be drunk l any o!r bev]age4 ,! quantities giv5 bel[ are suit$ to a cu/>d ( m$ium consi/5ce1 b if a ?ick] cu/>d 7 desir$1 ! numb] ( egg-yolks w\ld h to be proportionately increas$1 & vice-v]s4 ,! quantity ( sug> also v>ies1 subject to ! consum]s' ta/es1 &1 z ! am\nt us$ 7except 9 ! case ( unreasonable excess7 does n affect ! consi/5ce ( ! cu/>d1 x may be graduat$ f ?ree to t5 or twelve oz4 p] qu>t1 z ta/e may dictate4 ,six oz4 ( sug> p] qu>t ( milk con/itutes a happy m$ium4 ,engli% cu/>d admits ( all ! aromatic ess5ces us$ = entremets1 b ! "o :i* suits x be/ is vanilla4 ,:5 ?is la/-nam$ flav\r or t ( filb]ts1 almond pral91 or c(fee is us$1 x is well to put ! requir$ quantity to infuse = tw5ty m9utes 9 ! boil+ milk1 aft] ! latt] has be5 measur$ (f4 ,*ocolate is fir/ melt$ & !n gradually add$ to ! cu/>d be=e x is cook$4 ,o!r aromatic ess5ces or liqueurs are add$ to ! cu/>d aft] x has be5 /ra9$4 ,engli% cu/>d admits ( two me?ods ( prep>ation3-- ,recipe ,a4--,put twelve raw egg-yolks & ?ree-qu>t]s lb4 ( p[d]$ sug> 9 a b[l4 ,mix ! sug> a little ) ! yolks1 & /ir ! latt] briskly ) a spatula until !y h entirely absorb$ ! sug>1 & ! result+ pa/e is :ite & has rea*$ ! ribbon /age4 ,!n p\r "o qu>t ( boil+ milk into ! pa/e1 little by little1 mix+ ! :ole ! :ile ) a :isk4 ,!n put ! prep>ation on ! fire1 /irr+ x ) a spatula1 & cook x until x approa*es ! boil & prop]ly coats ! )drawn spoon4 ,take c>e n to let x boil1 = ?is w\ld turn ! prep>ation4 ,9 any case1 :5 ! sauce is int5d$ = hot sweets1 by add+ a tablespoonful ( arr[root1 x may be prev5t$ f turn+4 ,:5 ! cu/>d is cook$1 z already expla9$1 /ra9 x1 ei!r ?r\gh a /ra9]1 into a ba9-m>ie1 if x is to be s]v$ hot1 or ?r\gh a sieve into a l>ge1 enamell$ bas91 :]e x %\ld be frequ5tly /irr$ to be kept smoo? :ile cool+4 ,cu/>d prep>$ 9 ?is way =ms ! base ( all ice-creams1 ( :i* ,i %all speak lat] on4 ,x may s]ve z an adjunct to all cold or hot sweets :i* all[ ( a sauce4 ,:51 :ile x is /ill lukew>m1 x is comb9$ ) its weight ( be/ butt]1 x con/itutes ! delici\s butt] cream1 :i* is ! ri*e/ & mo/ delicate ( ! pa/ry-cook's confections4 ,f9ally1 if eight melt$ gelat9e leaves p] qu>t ( cool$ milk be add$ to x1 & x be mix$ ) twice its volume ( :ipp$ cream1 x repres5ts ! prep>ation = 8,cream ,bav>ois0 & 8,russian ,*>lottes40 ,recipe ,b4--,melt six oz4 ( sug> 9 "o qu>t ( milk2 boil1 & p\r ! mixture1 little by little1 ov] twelve egg-yolks1 :isk+ ! latt] briskly ! :ile4 ,:5 ?is cu/>d is to be m\ld$1 or is int5d$ = a ,cab9et ,pudd+1 or "s o!r simil> prep>ation1 :i* mu/ be ultimately poa*$1 /ra9 x z soon z x is mix$1 )\t cook+ x4 ,if1 on ! o!r h&1 x be int5d$ = an accompanim5t1 or = ! prep>ation ( butt] creams or ices1 cook x z direct$ 9 ,recipe ,a4 #bcih--;,,di%$ ,,engli% ,,cu/>d 7,to ,accompany ,cold or ,hot ,/ew$ ,fruit7 ,= ?is purpose ,engli% cu/>d is made f only t5 egg-yolks p] qu>t ( milk4 ,s]ve x 9 %all[ silv] or porcela9 di%es2 spr9kle its surface copi\sly ) ic+ sug>1 & criss-cross x ) a r$-hot iron4 #bcii--;,,frangipan ,,cream ,z 9 ! case ( ,engli% cu/>d1 ,frangipan cu/>d v>ies 9 ! quantities ( its +r$i5ts 9 accordance ) its purpose & ! ta/e ( its consum]s4 ,! recipe giv5 bel[ is an av]age "o1 :i* ! read] w be able to modify1 9 reg>d to consi/5ce1 by increas+ or decreas+ ! am\nt ( fl\r4 ,mix "o-half lb4 ( p[d]$ sug>1 two oz4 ( fl\r1 two :ole eggs1 & ! yolks ( five 9 a bas94 ,p\r "o p9t ( boil+ milk ov] ?is pa/e1 /irr+ x briskly ! :ile2 add a gra9 ( salt & ! select$ aromatic ess5ce1 & set ! saucepan on ! fire1 t ! ,frangipan may cook4 ,d n cease /irr+ ?is cream :ile x is cook+1 = x easily burns4 ,let x boil a few m9utes2 p\r x into a b[l1 & comb9e ?ree oz4 ( fre% butt] & two tablespoonfuls ( dry1 cru%$ mac>oons ) x4 ,:5 ! :ole is well mix$1 smoo? ! surface ( ! cu/>d ) a well-butt]$ spoon1 s t no cru/ may =m :ile ! cool+ progresses4 #bdjj--;,,frangipan ,,= ,,fri$ ,,cream ,proce$ z above1 b s apportion ! quantities z to obta9 a v firm cream4 ,! quantities %\ld be z foll[s3--,six oz4 ( fl\r1 six oz4 ( sug>1 t5 egg-yolks1 f\r :ole eggs1 "o qu>t ( milk1 & "o oz4 ( butt]4 ,:5 ?is cream is cook$1 spread x 9 a lay] "o in* ?ick on a butt]$ tray or on a m>ble slab2 c>efully butt] its surface1 & let x cool be=e us+ x4 ,cold ,cu/>ds #bdja--,,pa/ry ,,cream ,mix "o lb4 ( p[d]$ sug> ) f\r oz4 ( fl\r & twelve egg-yolks1 & dilute ) "o qu>t ( boil+ milk4 ,cook ?is cream1 /irr+ x cont9ually ! :ile2 &1 z soon z x boils1 add to x a few drops ( orange-fl[] wat] & f\r gelat9e leaves1 s(t5$ 9 cold wat]4 ,boil ! cream a few m9utes2 take x (f ! fire1 &1 :ile /irr+ x briskly1 c>efully comb9e ) x twelve egg-:ites1 beat5 to a /iff fro?4 ,n4,b4--,"s op]ators call ?is ,/4 ,honor cream 7=1 z a matt] ( fact1 x s]ves *iefly 9 ! g>ni%+ ( sweets be>+ t "n71 & give ! "n ( ,pa/ry cream to ! same prep>ation m9us ! egg-:ites & ! gelat9e4 ,i pref] to abide by ! pr9ciple giv5 above1 & to consid] ! cream )\t :isk$ egg-:ites m]ely z a ,frangipan1 ) :i* x has _m po9ts 9 common4 ,pa/ry cream may be flav\r$ accord+ to fancy4 ,! addition ( ! gelat9e is n necess>y :5 ! cream is to be s]v$ imm$iately1 or :5 x only has a mom5t or two to wait4 ,b x is indisp5sable to prev5t ! decomposition ( ! prep>ation1 especially 9 hot wea!r1 if x h to wait at all4 #bdjb--,,:ipp$ ,,or ,,*antilly ,,cream ,no?+ c\ld be simpl] or m exquisite ?an ?is prep>ation1 :i* is obta9$ by :ipp+ ! be/ cream 7kept fre% = tw5ty-f\r h\rs 9 ice7 ov] ice4 ,! cream spe$ily increases 9 volume & becomes fro?y4 ,! op]ation %\ld !n be /opp$1 le/ ! cream turn to butt]1 & !re %\ld be imm$iately add$ to ! =m] f\r oz4 ( p[d]$ sug> 7"p ( :i* %\ld be ! vanilla k9d7 p] qu>t1 & !n ! prep>ation %\ld be plac$ 9 ! cool until requir$4 ,n4,b4--,! addition ( a little dissolv$ or p[d]$ tragacan? gum to ! cream all[s ( a m fro?y cream be+ obta9$1 b ! result is nei!r z fre% nor z p]fect 9 ta/e :5 x is n comb9$ ) a sweet or ice prep>ation4 ,v>i\s ,prep>ations = ,entremets #bdjc--,,prep>ations ,,= ,,pancakes ,,& ,,pannequets ,prep>ation ,a4--,put into a bas9 "o lb4 ( sift$ fl\r1 six oz4 ( p[d]$ sug>1 & a p9* ( table-salt4 ,dilute ) t5 eggs & "o qu>t ( milk1 add$ by degrees4 ,flav\r ) "o heap$ tablespoonful ( orange1 lemon or vanilla sug>1 :i* %\ld =m "p ( ! total weight ( sug> prescrib$2 or ) "o-eigh? p9t ( "s liqueur su* z br&y1 kirs*1 rum1 c41 :i* %\ld =m "p ( ! total moi/5+4 ,prep>ation ,b4--,dilute "o lb4 ( fl\r1 ?ree & "o-half oz4 ( p[d]$ sug> & a p9* ( salt1 ) n9e eggs & a half-p9t ( cream4 ,add "o-eigh? p9t ( br&y1 two & a half-oz4 ( melt$ butt] & "o & a half-p9ts ( milk4 ,pass ! :ole ?r\gh a f9e /ra9]1 & f9i% x ) "o-eigh? p9t ( orgeat syrup 7or almond milk7 & ?ree oz4 ( f9ely-cru%$ mac>oons4 ,prep>ation ,c4--,dilute "o lb4 ( fl\r1 ?ree & a half oz4 ( p[d]$ sug> & a p9* ( table salt 9 n9e eggs4 ,/ir ! mixture well2 add to x a half-p9t ( raw cream & "o p9t ( milk4 ,f9i% ) a half-p9t ( :ipp$ cream1 & flav\r z fancy may sugge/4 ,prep>ation ,d4--,dilute "o lb4 ( fl\r1 ?ree & a half oz4 ( p[d]$ sug> & a p9* ( salt1 9 five eggs & ! yolks ( ?ree4 ,add "o & ?ree-qu>t] p9ts ( milk & five egg-:ites :isk$ to a /iff fro?4 ,flav\r accord+ to fancy4 #bdjd--,,rice ,,prep>ation ,,= ,,entremets ,wa% "o lb4 ( ,c>ol9a or ,patna rice2 cov] x ) pl5ty ( cold wat]2 boil1 & dra9 x ! mom5t x has boil$4 ,wa% x once m 9 lukew>m wat]2 dra9 x1 & set x to cook ) two p9ts ( boil$ milk1 two-?irds lb4 ( sug>1 a p9* ( salt & ?ree oz4 ( butt]4 ,flav\r ) a /ick ( vanilla or a few /rips ( orange or lemon r9d1 /rung toge!r ) cotton4 ,:5 ! liquor beg9s to boil1 cov] ! saucepan2 place x 9 ! ov51 & let x cook g5tly = tw5ty or tw5ty-five m9utes1 )\t once t\*+ ! rice ! :ile4 ,on )draw+ x f ! ov51 ?ick5 x ) ! yolks ( sixte5 eggs1 :i* %\ld be mix$ ) x by means ( a =k 9 su* wise z n to break ! rice gra9s1 :i* ought to rema9 :ole4 ,n4,b4--,9 "s cases1 ! milk & ! sug> may be replac$ 7= ! cook+ process7 by an equal am\nt ( syrup at #ab 7,sac*>omet]74 #bdje--,,s\ffl ,,prep>ations ,s\ffl prep>ations are ( two k9ds3-- 7#a7 ,^? prep>$ ) cream1 :i* if necess>y may s]ve = all s\ffls2 7#b7 ^? ) a fruit-pure base1 :i* all[ ( a m pron\nc$ flav\r = fruit s\ffls ?an if ^! 7 prep>$ ) cream4 ,cream-s\ffl ,prep>ation = ,f\r ,p4--,boil "o-six? p9t ( milk ) "o oz4 ( sug>2 add a tablespoonful ( fl\r dilut$ 9 a little cold milk2 cook = two m9utes1 & f9i%1 away f ! fire1 ) a piece ( butt] ! size ( a walnut1 & two egg-yolks ) ?ree :ites :isk$ to a /iff fro?4 ,s\ffl ,prep>ation = a ,big ,p>ty4--,?or\ghly mix half-lb4 ( fl\r1 half-lb4 ( sug>1 f\r eggs & ! yolks ( ?ree1 9 a saucepan4 ,dilute ) "o qu>t ( boil+ milk2 add a /ick ( vanilla2 boil1 & cook = two m9utes1 /irr+ incessantly ! :ile4 ,f9i%1 away f ! fire1 ) f\r oz4 ( butt]1 five egg-yolks1 & twelve :ites1 :isk$ to a v /iff fro?4 ,s\ffl ,prep>ation ) a ,fruit ,base4--,take "o lb4 ( sug> cook$ to ! small-crack /age2 add !reto "o lb4 ( ! pulp or pure ( ! fruit "u treatm5t1 & t5 egg-:ites1 beat5 to a /iff fro?4 ,proce$ ?us3 ,hav+ cook$ ! sug> to ! ext5t /at$ above1 add to x ! fruit pulp4 ,if ! latt] r$uces ! sug> a /age or two1 cook x afre% 9 ord] to return x to ! small-crack /age2 &1 :5 ?is is rea*$1 p\r x ov] ! :ites4 ,di%+ & ,cook+ ( ,s\ffls4--,:atev] ! s\ffls may consi/ (1 di% !m 9 a timbale1 or 9 a special false-bottom$ di%1 butt]$ & sug>$ inside4 ,cook 9 a some:at mod]ate ov51 t ! heat may rea* ! c5tre ( ! s\ffl by degrees4 ,two m9utes be=e )draw+ ! s\ffl f ! ov51 spr9kle x ) ic+ sug>1 :i*1 :5 x becomes c>amel ^u ! surface ( ! s\ffl1 con/itutes ! glaz+4 ,! decoration ( s\ffls is optional1 &1 9 any case1 %\ld n be ov]done4 ,hot ,sauces = ,entremets #bdjf--;,,engli% ,,sauce ,see ! ,cu/>d recipe 7,no4 #bcig74 #bdjg--;,,*ocolate ,,sauce ,dissolve half-lb4 ( grat$ *ocolate 9 two-?irds p9t ( wat]4 ,add a tablespoonful ( vanilla sug>2 cook g5tly = tw5ty-five m9utes1 & complete at ! la/ mom5t ) ?ree tablespoonfuls ( cream & a piece ( be/ butt]1 ! size ( a walnut4 #bdjh--,,sabayon ,mix "o lb4 ( p[d]$ sug> ) twelve egg-yolks1 9 a bas91 until ! mixture has :it5$ slightly4 ,dilute ) "o qu>t ( dry1 :ite w9e2 p\r ! :ole 9 a n>r[ ba9-m>ie1 :i* %\ld be plac$ 9 a receptacle conta9+ boil+ wat]1 & :isk x until x is f\r times its =m] size1 & is firm & fro?y4 ,n4,b4--,sabayon may also be made ) milk in/ead ( :ite w9e1 & x may be flav\r$ accord+ to fancy4 #bdji--;,,fruit ,,sauce ,apricots1 r$-currants1 gre5gages & mirabelle plums are ! be/ fruits = sweet sauces4 ,o!r fruits1 su* z pea*es1 ,william pe>s1 apples1 c41 may also be us$ 9 ! =m ( light pures or cullises4 #bdaj--;,,apricot ,,sauce ,rub "s v ripe or /ew$ apricots ?r\gh a sieve1 & ?9 ! pure ) ! requir$ quantity ( syrup at #bh 7,sac*>om474 ,boil1 skimm+ c>efully ! :ile2 take (f ! fire :5 ! sauce v5e]s ! )drawn spoon1 & flav\r accord+ to fancy4 ,if ?is sauce is to be us$ ) cru/s1 a little be/ butt] may be add$ to x4 #bdaa--,,r$-,,currant ,,sauce ,melt "s r$-currant jelly & flav\r x ) kirs*4 ,?is sauce may be slightly ?ick5$ ) arr[root4 #bdab--,,sauce ,,orange ,rub "s orange m>malade ?r\gh a sieve2 add !reto "o-?ird ( its bulk ( apricot sauce1 & flav\r ) curaao4 #bdac--;,,hazel-,,nut ,,sauce ,flav\r "s ,engli% cu/>d ) an infusion ( grill$ hazel-nuts1 & add two tablespoonfuls ( m\ld$ filb]t pral9 p] qu>t ( cu/>d4 #bdad--;,,gre5gage ,,or ,,mirabelle ,,sauce ,proce$ z = apricot sauce & flav\r ) kirs*4 #bdae--;,,*]ry ,,sauce ,take ! syrup ( "s /ew$ *]ries1 add an equal quantity ( r$-currant jelly1 & flav\r ) kirs*4 #bdaf--,,raspb]ry ,,sauce ,take ! requir$ quantity ( melt$ raspb]ry jelly2 ?ick5 x slightly ) arr[root1 & flav\r ) kirs*4 #bdag--,,/rawb]ry ,,sauce ,proce$ z = ,no4 #bdaf4 #bdah--,,?ick5$ ,,syrups ,^! accompanim5ts ( sweets1 :i* are commonly us$ 9 ,g]many1 h ?is 9 _! fav\r1 t !y are economical2 b !y %\ld be us$ 9 mod]ation4 ,to make !m1 take "s syrup at #ae1 ?ick5$ ) arr[root1 col\r$ accord+ to ! purpose = :i* x is requir$1 & flav\r$ ) "s liqueur or ess5ce at ! la/ mom5t4 ,x is ) ?is k9d ( sauce t flawns & all o!r sorts ( t>tlets are coat$ 9 nor!rn c\ntries4 ,,hot ,,sweets ,fritt]s ,! num]\s fritt] recipes = sweets may all be gr\p$ into five lead+ classes1 viz43-- 7#a7 ,fruit fritt]s4 7#b7 ,cu/>d fritt]s4 7#c7 ,vi5nese fritt]s4 7#d7 ,s\ffld fritt]s4 7#e7 ,sundry o!r fritt]s :i* are m or less l ! f\r =m] ones )\t entirely resembl+ !m4 #bdai--;,class #a4 ,,fre% ,,fruit ,,& ,,fl[] ,,fritt]s ,subject to ! treatm5t und]gone by !m1 fruits = fritt]s are ( two k9ds3 firm fruits1 su* z apples & pe>s1 & aque\s fruits1 su* z /rawb]ries1 c4 #bdbj--;,,fritt]s ,,( ,,fruit ,,) ,,firm ,,pulps ,ex4 ,,apricot ,,fritt]s ,select "s apricots t are n ov]-ripe2 cut !m 9 two2 spr9kle !m ) sug>1 & set !m to mac]ate = an h\r 9 kirs*1 br&y1 or rum1 subject to ! consum]s' ta/es4 ,a few m9utes be=e s]v+1 dry ! halv$ apricots1 dip !m 9 batt] 7,no4 #bcd71 & fry !m 9 hot fat4 ,dra9 !m on a napk92 set ! fritt]s on a tray2 cov] !m ) ic+ sug>1 & glaze !m 9 a hot ov5 or at ! salam&]4 ,di% !m on a napk91 & s]ve !m at once4 ,n4,b4--,proce$ 9 precisely ! same way = ,apple1 ,pe>1 ,pea*1 or ,banana fritt]s4 #bdba--;,,aque\s-,,fruit ,,fritt]s ,ex4 ,,/rawb]ry ,,fritt]s ,select "s l>ge1 some:at firm /rawb]ries2 sug> !m copi\sly2 spr9kle !m ) kirs*1 & let !m mac]ate on ice = ?irty m9utes4 ,x is mo/ ess5tial t ! /rawb]ries be well sug>$ be=e mac]at+1 because ! heat ( ! fat s\rs !m :ile ! fritt]s are be+ fri$1 & !y consequ5tly become t>t4 ,a few m9utes be=e s]v+1 dra9 ! /rawb]ries1 dip !m 9 batt] 7,no4 #bcd71 & plunge !m into v hot fat4 ,dra9 !m1 di% !m on lace pap]1 & spr9kle !m ) ic+ sug>1 by means ( a dr$g]4 ,n4,b4--,! proc$ure is ! same = ,raspb]ry1 ,r$-currant1 ,*]ry1 ,orange1 & ,tang]9e fritt]s4 ,= ! la/-nam$1 x is bett] to qu>t] !m & peel !m raw1 ?an to slice !m4 #bdbb--;,,fl[] ,,fritt]s4 ,ex4 ,,acacia-,,fl[] ,,fritt]s ,select "s bl[n acacia fl[]s2 bespr9kle !m ) sug> & liqueur br&y1 & leave !m to mac]ate = ?irty m9utes4 ,dip !m 9 batt] 7,no4 #bcd72 plunge !m into pl5ty ( hot fat2 dra9 !m2 spr9kle !m ) be/ sug> & di% !m on a napk94 ,n4,b4--,proce$ z above = ,eld]-fl[]1 ,lily1 & ,vegetable-m>r[-fl[] fritt]s2 b 9 ! case ( ! la/ two1 ! qu>t]$ coroll1 alone1 are us$4 #bdbc--;,,cu/>d ,,fritt]s ,,or ,,fri$ ,,cream ,cu/>d fritt]s may be prep>$ 9 ! ?ree foll[+ totally diff]5t ways4 #a/ ,me?od4--,cut up prep>ation ,no4 #bdjj ) a r\nd1 squ>e1 or loz5ge-%ap$ fancy cutt]1 z ta/e may dictate4 ,treat ! result+ pieces ( cu/>d twice l'anglaise1 us+ v f9e & fre% bread-crumbs = ! purpose4 ,press ^u ! bread-crumbs ) ! blade ( a knife t !y may adh]e prop]ly1 & fry ! pieces ( cream 9 v hot fat4 ,on tak+ ! fritt]s out ( ! fat spr9kle !m ) ic+ sug>1 & di% !m on a napk94 ,n4,b4--,in/ead ( treat+ ^! fritt]s l'anglaise1 !y may be dipp$ into batt] & treat$ z direct$ 9 ! case ( ,apricot fritt]s4 #bnd ,me?od4--,prep>e a cu/>d z = a 8crme r5v]se0 7,no4 #bfci71 us+ only :ole eggs1 t x may be firm2 & poa* x 9 a ut5sil ( a %ape :i* w facilitate ! cutt+-up ( ! prep>ation4 ,:5 ! latt] is q cool1 cut x up z fancy may sugge/2 dip ! pieces 9 batt] 7,no4 #bcd7 & plunge !m 9 pl5ty ( hot fat4 ,dra9 !m on a piece ( l952 spr9kle !m ) ic+ sug>2 glaze !m 9 a fi]ce ov51 & di% !m on a napk94 #crd ,me?od4--,prep>e "s common-%ap$ m]+ues1 & keep !m v dry4 ,:5 !y h cool$1 op5 !m slightly on top1 &1 ?r\gh ! hole 9 ea*1 fill !m ei!r ) a ,bav>ois prep>ation1 ) "s k9d ( ice-cream1 or ) a fruit salpicon ?ick5$ ) /ew$ apricots or plums4 ,close ! holes ) ! pieces t 7 cut out1 & place ! m]+ues 9 ! refrig]ator = an h\r4 ,:5 ab\t to s]ve !m1 quickly treat !m l'anglaise2 set !m 7op5$ side upp]mo/7 9 a fry+-basket1 & dip !m = a few seconds 9 smok+ fat4 ,)draw !m z soon z _! cru/s h acquir$ a gold5 col\r2 spr9kle !m ) ic+ sug>2 di% !m on a napk91 & s]ve !m imm$iately4 #bdbd--,,vi5nese ,,fritt]s ,quantities = ! pa/e ( ,vi5nese fritt]s3 "o lb4 ( fl\r2 six oz4 ( butt]2 half oz4 ( yea/2 five eggs2 half oz4 ( salt2 two-?ird oz4 ( sug>2 & "o-six? p9t ( milk4 ,?is pa/e is prep>$ exactly l ,brio*e pa/e 7,no4 #bcfh74 ,9 any case1 z x has to be work$ ) ! roll+-p91 always keep x a little firm4 #bdbe--;,,hot ,,vi5nese ,,fritt]s ,roll out a piece ( ! pa/e giv5 above to a ?ickness ( "o-fif? in*4 ,spread ^u x1 at regul> int]vals1 small quantities 7ab\t ! size ( a l>ge walnut7 ei!r ( /ew$ fruit or jam4 ,moi/5 slightly2 cov] ) a second lay] ( pa/e1 ( ! same size & ?ickness z ! =m]2 press ^u x ) ! back ( a r\nd cutt]1 s z to ensure ! jo9+ ( ! two lay]s ( pa/e1 & !n /amp ! :ole out ) an ev5 cutt] two & a half in*es 9 diamet]4 ,set ! fritt]s on a tray cov]$ ) a fl\r-du/$ piece ( l952 let ! pa/e f]m5t = ?irty m9utes1 & !n fry !m 9 pl5ty ( hot fat4 ,dra9 !m2 spr9kle !m ) ic+ sug> & di% !m on a napk94 ,n4,b4--,^! fritt]s may be accompani$ by fro?y sauces1 flav\r$ ) vanilla1 lemon1 orange1 c(fee1 or kirs*1 c41 ! type ( :i* is ! ,sabayon ) cream4 #bdbf--;,,cold ,,vi5nese ,,fritt]s ,roll out a piece ( ! pa/e prescrib$1 :i* %\ld be kept some:at s(t1 & /amp x out ) a r\nd cutt] two & a half in*es 9 diamet]4 ,set half ( ^! r\ndels ( pa/e on butt]$ %eets ( pap]1 ly+ on trays2 g>ni% !m ei!r ) /ew$ fruit or jam2 slightly moi/5 _! edges2 cov] !m ) ! rema9+ r\ndels ( pa/e1 & let ! pa/e f]m5t = ?irty m9utes4 ,a few m9utes be=e s]v+1 grasp ! ends ( ! %eets ( pap]2 plunge ! fritt]s into pl5ty ( hot fat1 & )draw ! %eets ( pap] z soon z ! fritt]s fall f !m4 ,dra9 !m z soon z !y beg9 to col\r2 & plunge !m imm$iately into a light1 hot syrup1 flav\r$ z fancy may dictate4 ,)draw !m z soon z !y are beg9n+ to be saturat$1 & s]ve !m cold4 ,n4,b4--,9 ! case ( ei!r ( ^! two me?ods ( s]v+ ,vi5nese fritt]s1 ! latt]1 :i* are s]v$ "u ! "n ( 8fritt]s la ,dauph9e10 may be g>ni%$ ) fruit salpicons or cream prep>ations4 ,s\ffld ,fritt]s #bdbg--,,ord9>y ,,s\ffl,d ,,fritt]s ,put "o p9t ( wat]1 ?ree & a half oz4 ( butt]1 a p9* ( salt & two p9*es ( sug> into a saucepan4 ,boil2 take ! ut5sil (f ! fire 9 ord] to add two-?irds lb4 ( sift$ fl\r1 & mix up ! :ole4 ,!n dry ?is pa/e z direct$ = pte *\x 7,no4 #bcgc72 & f9i% x1 away f ! fire1 ) sev5 eggs1 add$ "o by "o4 ,flav\r accord+ to ta/e4 ,take ?is pa/e 9 portions1 ! size ( small walnuts2 put ^! portions 9 mod]ately hot fat1 & gradually increase ! heat ( ! latt]1 s z to ensure ! ris+ ( ! pa/e4 ,:5 ! fritt]s are q dry outside1 dra9 !m2 di% !m on a napk91 & spr9kle !m ) ic+ sug>4 #bdbh--,,s\ffl,d ,,fritt]s 8,,en ,,surprise0 ,prep>e ! fritt]s exactly l ! prec$+ ones4 ,:5 tak+ !m out ( ! fat1 op5 !m slightly & g>ni% !m1 by means ( ! pip+-bag1 ei!r ) /ew$ fruit1 jam1 a v f9e1 ?ick5$ salpicon ( fruit1 or "s k9d ( cream1 especially frangipan or pa/ry cream4 ,v>i\s ,fritt]s #bdbi--,,p9eapple ,,fritt]s 8,a ,,la ,,favorite0 ,cut ! p9eapple into r\ndels1 "o-?ird in* ?ick2 cut ea* r\ndel 9 two2 spr9kle ! half-discs ) sug> & kirs*1 & let !m mac]ate = ?irty m9utes4 ,!n dry !m & dip !m into a v ?ick & almo/ cold frangipan cream1 comb9$ ) *opp$ pi/a*ios4 ,set ! cream-coat$ r\ndels on a tray1 & let !m cool completely4 ,a little :ile be=e s]v+1 deta* ! r\ndels f ! tray2 dip !m 9 some:at ?9 batt]1 & fry !m 9 pl5ty ( hot fat4 ,dra9 !m2 spr9kle !m ) ic+ sug>2 glaze !m 9 a fi]ce ov51 & di% !m on a napk94 #bdcj--;,,fritt]s 8,a ,,la ,,b\rgeoise0 ,cut a /ale brio*e cr[n into slices1 "o-?ird in* ?ick1 & dip ^! into fre%1 sug>$ cream1 flav\r$ accord+ to fancy4 ,dra9 !m2 dry !m slightly2 dip !m into ?9 batt]1 & fry !m 9 v hot fat4 ,dra9 !m2 spr9kle !m ) sug>1 & di% !m on a napk94 #bdca--,,sylvana ,,fritt]s ,holl[ out "s small r\nd brio*es1 pres]v+ ! cru/s = cov]s1 & dip !m 9 "s ?91 sug>$ & flav\r$ fre% cream4 ,!n g>ni% !m ) a small fruit salpicon ) kirs*2 cov] ?is ) ! res]v$ cov]s2 dip !m into ?9 batt]1 & fry !m 9 pl5ty ( hot fat4 ,dra9 !m2 di% !m on a napk91 & spr9kle !m ) ic+ sug>4 #bdcb--;,,fritt]s 8,a ,,la ,,gr&-,m,,re0 ,spread ^u a moi/5$ tray a lay] half in* ?ick ( v r$uc$1 /ew$ fruit4 ,cut x up accord+ to fancy2 dip ! pieces 9 batt] 7,no4 #bcd71 & fry !m 9 pl5ty ( hot fat4 ,on )draw+ ! fritt]s f ! fat1 spr9kle !m ) ic+ sug> & set !m to glaze 9 a fi]ce ov54 #bdcc--,,reg9a ,,fritt]s ,%ape "s lady's-f+] biscuits 7prep>ation ,no4 #bcgh7 into l>ge half-balls1 "o & a half in* 9 diamet]2 bake ^! 9 a mod]ate ov5 & cool !m4 ,!n holl[ out ^! half-balls2 g>ni% !m ) apricot or "s o!r jam2 jo9 !m 9 c\ples1 & dip !m s z to ?or\ghly soak !m 9 "s fre% cream flav\r$ ) m>as*9o4 ,dra9 !m2 treat !m l'anglaise ) v f9e bread-crumbs1 & fry !m 9 pl5ty ( hot fat4 ,dra9 !m2 di% !m on a napk91 & spr9kle !m ) ic+ sug>4 #bdcd--,,m9ion ,,fritt]s ,proce$ z above1 b sub/itute = biscuit half-balls s(t mac>oons1 saturat$ ) kirs* syrup4 ,= ! re/ ( ! op]ation1 foll[ ! proc$ure ( ,no4 #bdcc4 #bdce--;,,fritt]s ,a ,,la ,,suzon ,make a prep>ation ( 8rice = entremets10 & spread x 9 a ?9 lay] ^u a tray1 to cool4 ,divide x up into discs ?ree & a half in*es 9 diamet]2 g>ni% ! c5tre ( ^! ) a v /iff fruit salpicon2 roll ! discs into balls1 s z to enclose ! salpicon2 dip ^! balls into ?9 batt]1 & fry !m 9 pl5ty ( hot fat4 ,dra9 !m2 di% !m on a napk91 & spr9kle !m ) ic+ sug>4 ,*>lottes #bdcf--;,,apple ,,*>lotte ,copi\sly butt] a qu>t ,*>lotte-m\ld4 ,g>ni% its bottom ) he>t-%ap$ crotons ( bread-crumb1 slightly ov]lapp+ "o ano!r2 & g>ni% its sides ) rectangles ( bread ( exactly ! same height z ! m\ld1 & also slightly ov]lapp+ "o ano!r4 ,! crotons & ! rectangles %\ld be "o-eigh? in* ?ick1 & ought to h be5 dipp$ 9 melt$ butt] be=e tak+ _! place 9 ! m\ld4 ,mean:ile1 qu>t] twelve f9e russet apples2 peel1 slice1 & cook !m 9 a sautpan ) "o oz4 ( butt]1 two tablespoonfuls ( p[d]$ sug>1 & half ! r9d ( a lemon & a little c9namon--bo? ti$ into a faggot4 ,:5 ! apples are cook$1 & r$uc$ to a ?ick pure1 remove ! faggot ( aromatics & add ?ree tablespoonfuls ( /ew$ apricots4 ,fill up ! m\ld ) ?is prep>ation1 & rememb] to %ape ! latt] 9 a project+ dome above ! m\ld2 = x settles 9 cook+4 ,bake 9 a good1 mod]ate ov5 = f ?irty to ?irty-five m9utes4 #bdcg--;,,*>lotte ,,de ,,pommes1 ,,emile ,,giret ,prep>e ! ,*>lotte z direct$ above1 b 9 a %all[ m\ld4 ,:5 x is m\ld$ on ! di%1 completely cov] x ) an ev5 coat1 half in* ?ick1 ( v firm 8pa/ry cream0 7,no4 #bdja71 & take c>e n to spoil ! %ape ( ! ,*>lotte4 ,spr9kle ! cream copi\sly ) ic+ sug>2 !n1 ) a r$-hot iron1 criss-cross ! ,*>lotte regul>ly all r\nd2 press+ ! iron ^u ! sug>-spr9kl$ cream4 ,surr\nd ! base ( ! ,*>lotte ) a r[ ( beads made by means ( ! pip+-bag1 f ! same cream z t already us$4 #bdch--,,v>i\s ,,*>lottes ,*>lottes may be made ) pe>s1 pea*es1 apricots1 c41 aft] ! same proc$ure z t direct$ "u ,no4 #bdcf4 ,! mo/ important po9t to be rememb]$ 9 _! prep>ation is t ! /ew$ fruit us$ %\ld be v /iff2 o!rwise x s s(t5s ! %ell ( bread t ! ,*>lotte collapses z soon z x is turn$ out4 ,x is no less important t ! m\ld %\ld be z full z possible ( ! prep>ation us$2 =1 z already expla9$1 ! latt] settles 9 ! cook+ process4 #bdci--;,,cr,,me ,a ,,la ,r,,g5ce ,saturate half a p\nd ( 8,biscuits la ,cuill]0 ) ,m>as*9o-,kirs*1 & !n dip !m into a qu>t ( boil$ milk4 ,rub !m ?r\gh a silk sieve1 & add eight eggs1 t5 egg-yolks1 two-?irds p\nd ( p[d]$ sug> & a small p9* ( table salt4 ,p\r ! :ole into a %all[1 ,*>lotte m\ld1 & set to poa* 9 a ba9-m>ie = ab\t ?irty-five m9utes4 ,let ! m\ld re/ = a few m9utes2 turn out its cont5ts on a di% & surr\nd ! base ( ! cream ) a cr[n ( /ew$ half-apricots1 ea* g>ni%$ ) a pres]v$ *]ry4 ,coat ! :ole ) an apricot syrup1 flav\r$ ) ,kirs* & ,m>as*9o4 #bddj--;,,cr,,me ,,m]+u,e ,prep>e "s 8,crme la ,rg5ce0 z above1 & poa* x 9 a butt]$ deep bord]-m\ld4 ,poa* 9 a ba9-m>ie2 turn out on a di%1 & g>ni% ! middle ( ! bord] ) ,italian m]+ue 7,no4 #bchc71 comb9$ ) a salpicon ( pres]v$ fruit1 mac]at$ 9 ,kirs*4 ,decorate ! bord] by means ( a pip+-bag1 fitt$ ) a groov$ pipe & fill$ ) pla91 ,italian m]+ue1 )\t ! fruit2 & set to br[n 9 a mod]ate ov54 ,s]ve an orange-flav\r$1 ,engli% cu/>d sep>ately4 #bdda--,,village ,,cu/>d ,saturate five ounces ( dry biscuits ) ,kirs* & ,anisette1 & set !m 9 a deep di% 9 lay]s1 alt]nat$ ) coat+s ( /ew$1 seasonable fruit1 su* z pe>s1 apples1 etc4 ,cov] ! :ole ) ! foll[+ prep>ation3 "o-half p\nd ( p[d]$ sug> mix$ ) eight eggs & ! yolks ( f\r1 & dilut$ ) "o & ?ree-qu>t] p9ts ( milk4 ,poa* 9 a ba9-m>ie1 9 ! ov54 #bddb--;,,cu/>d ,,pudd+ ,cu/>d pudd+ is a =m ( ! ,engli% cu/>d m5tion$ "u ,no4 #bcig4 ,! diff]5ce betwe5 ! two is t = ! =m] :ole eggs are us$ in/ead ( ! yolks alone1 & t x is prep>$ accord+ to ! second me?od only4 ,! av]age quantities = ! prep>ation are3 ,six eggs & six ounces ( sug> p] qu>t ( milk4 ,! cu/>d is cook$ 9 pie-di%es 9 a ba9-m>ie1 :i* %\ld be plac$ 9 ! ov5 or 9 a /eam]4 ,accord+ z to :e!r ! cu/>d be requir$ milky or ?ick1 ! numb] ( eggs is ei!r less5$ or increas$4 ,9 reg>d to ! sug>1 ! guide %\ld be ! consum]s' ta/es4 ,if necess>y1 x may be suppress$ altoge!r1 & sac*>9e or glyc]9e may be us$ 9 its /ead1 z is cu/om>y = diabetic pati5ts4 ,cu/>d is g5]ally flav\r$ ) vanilla1 b any o!r flav\r suit$ to sweets may be us$ ) x4 ,pancakes4 7,see prep>ations ,no4 #bdjc47 #bddc--;,,conv5t ,,pancakes ,p\r into a butt]$ & hot omelet-pan "s prep>ation ,a1 spr9kle !reon "s ,william pe>s1 cut into small dice2 cov] ! latt] ) "s m prep>ation ,a2 toss ! pancake 9 ord] to turn x2 spr9kle x ) p[d]$ sug>1 di% x on a napk9 & s]ve x burn+-hot4 #bddd--;,,georgette ,,pancakes ,proce$ z = ,conv5t pancakes1 b sub/itute = pe>-dice "s v ?9 slices ( p9e-apple1 mac]at$ 9 ,m>as*9o4 #bdde--;,,gil-,,blas ,,pancakes ,make ! foll[+ prep>ation3 "w ?ree ounces ( be/ butt] 9 a b[l until x acquires ! consi/5ce ( a pomade4 ,mix !re) ?ree ounces ( p[d]$ sug>1 ?ree tablespoonfuls ( liqueur br&y1 a piece ( butt] ! size ( a filb]t1 & a few drops ( lemon juice4 ,make ! pancakes ) prep>ation ,c2 spread ! prep>$ butt] ^u !m2 fold ea* pancake twice1 & di% !m on a napk94 #bddf--,,pancakes ,a ,,la ,,norm&e ,proce$ z = ,conv5t ,pancakes1 b = ! pe> dice sub/itute f9e slices ( apple1 previ\sly sautd 9 butt]4 #bddg--,,pancakes ,a ,,la ,,p>isi5ne ,^! are made f prep>ation ,b1 & are ung>ni%$4 #bddh--,,pancakes ,a ,,la ,,paysanne ,make ^! f prep>ation ,b 7! orgeat syrup & ! mac>oons be+ suppress$71 & flav\r ) orange-fl[] wat]4 #bddi--,,pancakes ,a ,,la ,,russe ,add to prep>ation ,c1 a qu>t] ( its volume ( brok5 biscuits saturat$ ) kmmel & liqueur br&y1 & make ! pancakes 9 ! usual way4 #bdej--,,suzette ,,pancakes ,make ^! f prep>ation ,a1 flav\r$ ) curaao & tang]9e juice4 ,coat !m1 l ,gil-,blas pancakes1 ) s(t5$ butt]1 flav\r$ ) curaao & tang]9e juice4 ,croquettes4 #bdea--;,,*e/nut ,,croquettes ,peel ! *e/nuts aft] "o ( ! ways direct$ 7,no4 #bagb71 & cook !m 9 a ?9 syrup1 flav\r$ ) vanilla4 ,res]ve "o small1 :ole *e/nut = ea* croquette4 ,rub ! rema9d] ?r\gh a sieve2 dry ! pure ov] a fi]ce fire1 & ?ick5 x ) five egg-yolks & "o & a half oz4 ( butt] p] lb4 ( pure4 ,let x cool4 ,!n divide ! prep>ation up into portions ! size ( pigeons' eggs1 & roll ^! portions into balls1 ) a *e/nut 9 ! c5tre ( ea*4 ,treat !m l'anglaise ) "s v f9e bread-crumbs2 fry !m 9 "s v hot fat1 & di% !m on a napk94 ,s]ve a vanilla-flav\r$ apricot sauce1 sep>ately4 #bdeb--,,rice ,,croquettes ,make a prep>ation z direct$ "u ,no4 #bdjd4 ,divide x up into two-oz4 portions1 m\ld$ to ! %ape ( su* fruit z pe>s apples1 apricots1 etc42 treat ^! l'anglaise1 l ! *e/nut croquettes1 & fry !m 9 ! same way4 ,s]ve an apricot sauce or a vanilla-flav\r$ ,sabayon sep>ately4 #bdec--,,v>i\s ,,croquettes ,croquettes may also be made f tapioca1 semol9a1 v]micelli or fre% noodles1 etc41 9 :i* case ! proc$ure is t ( ! ,rice ,croquettes4 ,! prep>ation may be comb9$ ) currants & sultanas1 & ! croquettes are s]v$ ) any suitable sauce4 ,cru/s4 #bded--;,,cro,,te ,,aux ,,fruits ,cut "s slices "o-fif? in* ?ick f a /ale ,sav>9 :i* has n be5 moi/5$ ) syrup1 & all[ two = ea* p]son4 ,set ^! slices on a tray2 spr9kle !m ) ic+ sug>1 & put !m 9 ! ov5 s z to dry & glaze !m at ! same "t4 ,arrange !m 9 a circle r\nd a cu%ion ( fri$ bread-crumbs1 & betwe5 ea* lay a slice ( p9e-apple ( exactly ! same size z ! slices4 ,^u ?is cr[n ( cru/s1 set "s qu>t]$ apples & "s /ew$ pe>s4 ,! pe>s may be /ew$ 9 a p9ki% syrup1 :i*1 by v>y+ ! col\rs1 makes ! crote m sightly4 ,decorate ) pres]v$ *]ries1 loz5ges ( angelica1 qu>t]$ yell[ & gre5 *9ois1 etc4 ,fix a small1 turn$ & :ite or p9k pe> on ! top ( ! cu%ion1 by means ( a hatelet1 & coat ) an apricot sauce1 flav\r$ ) ,kirs*4 #bdee--;,,cro,,te ,a ,,la ,,lyonnaise ,prep>e ! cru/s z describ$ above1 & coat !m ) a smoo? *e/nut pure1 flav\r$ ) vanilla2 !n1 cov] !m ) an apricot pure1 cook$ to ! small-?read /age2 spr9kle ) f9ely-spl9t]$ & slightly-br[n$ almonds1 & di% 9 a circle4 ,g>ni% ! middle ( ! circle ) *e/nuts cook$ 9 syrup1 & pipp$ ,malaga rais9s1 currants1 & sultanas 7wa%$ & swell$ 9 tepid wat]72 ! :ole coh]$ ) an apricot pure ?9n$ ) a few tablespoonsful ( ,malaga w9e4 #bdef--;,,cro,,te ,,au ,,mad,,re ,di% ! glaz$ cru/s 9 a circle z already describ$4 ,p\r into _! mid/ a g>ni% consi/+ ( equal p>ts ( pipp$1 ,malaga rais9s1 currants1 & sultanas1 swell$ 9 tepid wat] & moi/5$ ) a ,madeira-flav\r$1 apricot syrup4 #bdeg--;,,cro,,te ,a ,,la ,,m>,,*ale ,cut f a /ale m\ssel9e brio*e1 "s triangles ( ! same ?ickness z ! ord9>y cru/s4 ,coat !m ) pral9 7,no4 #bceb71 & !n set !m on a tray2 spr9kle !m ) sug> glaze1 & dry ! pral9 9 a mod]ate ov54 ,/ick a fri$-bread-crumb cu%ion1 f\r in*es high1 on a di%1 & surr\nd x ) a salpicon ( p9eapple1 rais9s1 *]ries1 & sug>$ orange-r9d1 coh]$ ) "s /iff /ew$ apples1 comb9$ ) a little apricot pure4 ,set ! pral9-coat$ triangles upright alongside ( ! salpicon1 & surr\nd !m ) a bord] ( half-pe>s1 /ew$ 9 syrup1 half _! quantity be+ :ite & ! o!r p9k4 ,on ! top ( ! cu%ion1 set a small pe>1 cook$ 9 p9k syrup1 :i* fix ) a small hatelet1 surr\nd ! bord] ( half-pe>s ) a ?read ( apricot pure1 flav\r$ slightly ) vanilla1 & s]ve a sauceboat ( ! same pure sep>ately4 #bdeh--;,,cro,,te ,a ,,la ,,norm&e ,prep>e ! cru/s z indicat$ "u ,no4 #bded1 coat !m ) v /iffly /ew$ apples1 & di% !m 9 a circle4 ,g>ni% _! mid/ ) /ew$ apples1 prep>$ z = a ,*>lotte1 & ^u ! apples set a pyramid ( qu>t]$1 :ite & p9k apples1 cook$ 9 syrup4 ,cov] ) r$uc$ apple syrup1 ?ick5$ ) a little v smoo? /ew$ apples flav\r$ ) ,kirs* or old rum4 #bdei--;,,cro,,te ,a ,,la ,,p>isi5ne ,coat ! cru/s ) pral91 z expla9$ "u ,no4 #bdeg1 & di% !m 9 a circle4 ,9 _! mid/ set "s ?9 slices ( p9e-apple1 ! ends ( :i* %\ld re/ ^u ! circle ( cru/s2 9 ! middle1 p\r a g>ni% ( v>i\s fruits1 coh]$ ) an apricot pure1 flav\r$ ) ,madeira1 & coat ! circle ( cru/s ) apricot syrup flav\r$ ) ,madeira4 #bdfj--;,,cro,,te ,,aux ,,abricots ,,au ,,m>asqu9 ,cook "s ,sav>9 pa/e 9 butt]$ t>tlet m\lds4 ,:5 ^! t>tlets are cook$1 holl[ !m out at ! top1 tak+ c>e to leave a some:at ?ick bord] all r\nd4 ,coat !m inside ) pral9 7,no4 #bceb71 & dry !m 9 a mod]ate ov54 ,!n g>ni% ! c5tre ( ! t>tlets ) frangipan cream1 comb9$ ) filb]t pral94 ,^u ?is cream set a /on$ apricot poa*$ 9 ,m>as*9o4 ,surr\nd ! apricot ) small1 c&i$ half-*]ries1 alt]nat$ ) loz5ges ( angelica4 ,s]ve an apricot sauce1 flav\r$ ) ,m>as*9o1 sep>ately4 #bdfa--;,,cro,,te ,,victoria ,prep>e a cru/ aft] ,no4 #bdef1 & g>ni% ! c5tre ) c&i$ *]ries & glaz$ *e/nuts4 ,s]ve an apricot sauce1 flav\r$ ) rum1 sep>ately4 ,,omelets4 ,sweet omelets may be divid$ into f\r di/9ct classes1 :i* are3-- #a4 ,liqueur omelets4 #b4 ,jam omelets4 #c4 ,s\ffld omelets4 #d4 ,surprise omelets4 ,omelets ) ,liqueur4 #bdfb--;,example3 ,,omelet ,,) ,,rum ,season ! omelet ) sug> & a little salt1 & cook x 9 ! usual way4 ,set x on a long di%1 spr9kle x ) sug> & heat$ rum1 & set a light to x on br++ x to ! table4 ,jam ,omelets4 #bdfc--;,example3 ,,apricot ,,omelet ,season ! omelet z above1 &1 :5 ab\t to roll x up1 g>ni% x inside ) two tablespoonfuls ( apricot jam p] six eggs4 ,set on a long di%2 spr9kle ) ic+ sug>1 & ei!r criss-cross ! surface ) a r$-hot iron or glaze ! omelet at ! salam&]4 #bdfd--,,xmas ,,omelet ,beat ! eggs ) salt & sug> & add1 p] six eggs3 two tablespoonfuls ( cream1 a p9* ( orange or lemon r9d1 & "o tablespoonful ( rum4 ,:5 ab\t to roll up ! omelet1 g>ni% x copi\sly ) m9cemeat1 set x on a long di%2 spr9kle x ) heat$ rum1 & set x alight at ! table4 ,s\ffld ,omelets4 #bdfe--;,example3 ,,s\ffl,d ,,omelet ,,) ,,vanilla ,mix eight oz4 ( sug> & eight egg-yolks 9 a bas91 until ! mixture has :it5$ slightly1 & draws up 9 ribbons :5 ! spatula is pull$ out ( x4 ,add t5 egg-:ites1 beat5 to a v /iff fro?1 & mix ! two prep>ations g5tly2 cutt+ & rais+ ! :ole ) ! spoon4 ,set ?is prep>ation on a long1 butt]$ & sug>-du/$ di%1 9 ! %ape ( an oval m\nd1 & take c>e to put "s ( x aside 9 a pip+-bag4 ,smoo? x all r\nd ) ! blade ( a knife2 decorate accord+ to fancy ) ! cont5ts ( ! pip+-bag1 & cook 9 a good1 mod]ate ov51 = z long z ! size ( ! omelet requires4 ,two m9utes be=e )draw+ x f ! ov51 spr9kle x ) ic+ sug>1 t ! latt]1 :5 melt$1 may cov] ! omelet ) a brilliant coat4 ,flav\r accord+ to fancy1 ) vanilla1 orange or lemon r9d1 rum1 ,kirs*1 c42 b rememb] to add ! select$ flav\r to ! prep>ation be=e ! egg-:ites are add$ to x4 ,surprise ,omelets4 #bdff--;,example3 ,,norwegian ,,omelet ,place an oval cu%ion "o & "o half 94 ?ick ( ,gnoise ^u a long di%1 & let ! cu%ion be z long z ! desir$ omelet4 ,^u ?is cu%ion set a pyramid ( ice-cream ) fruit4 ,cov] ! ice-cream ) ord9>y m]+ue 7,no4 #bchb72 smoo? x ) a knife1 mak+ x ( an ev5 ?ickness ( two-?irds ( an in* 9 s do+2 decorate x1 by means ( ! pip+-bag1 ) ! same m]+ue1 & set 9 a v hot ov51 t ! m]+ue may cook & col\r quickly1 )\t ! heat rea*+ ! ice inside4 #bdfg--,,surprise ,,omelet ,,mylord ,proce$ z direct$ above2 b g>ni% ! cu%ion ( ,gnoise ) coats ( vanilla ice-cream1 alt]nat$ ) coats ( /ew$ pe>s4 ,cov] ) m]+ue & cook 9 ! same way4 #bdfh--;,,*9ese ,,surprise ,,omelet ,! proc$ure is ! same1 b ! vanilla ice-cream is replac$ by tang]9e ice4 ,on tak+ ! omelet out ( ! ov51 surr\nd x ) tang]9es glaz$ ) sug>1 cook$ to ! l>ge-crack /age4 #bdfi--,,surprise ,,omelet ,,) ,,*]ries ,g>ni% ! cu%ion ( ,gnoise ) r$-currant ice1 flav\r$ ) raspb]ries & mix$ ) equal quantities ( *]ry ice & half-sug>$ *]ries1 mac]at$ 9 ,kirs*4 ,f9i% x l ! ,norwegian ,omelet4 ,on tak+ x out ( ! ov51 surr\nd ! omelet ) dra9$ *]ries1 pres]v$ 9 br&y1 & spr9kle x ) heat$ ,kirs*1 to :i* set a light at ! table4 #bdgj--,,surprise ,,omelet ,,milady3 also call$ ,,milady ,,pea* ,?is is a surprise omelet1 g>ni%$ ) v firm raspb]ry ice1 9 :i* are incru/$ a circle ( f9e pea*es1 poa*$ 9 vanilla4 ,! :ole is !n cov]$ ) ,italian m]+ue1 flav\r$ ) ,m>as*9o1 & laid 9 su*wise t ^? portions ( ! pea*es :i* project f ! glaze rema9 b>e4 ,decorate ! surface ( ! omelet ) ! same m]+ue2 spr9kle x ) ic+ sug>1 & set x to a glaze quickly4 #bdga--,,surprise ,,omelet 8,a ,,la ,,napolita9e0 o!rwise 8,,bombe ,,vesuve0 ,g>ni% ! cu%ion ( ,gnoise ) coats ( vanilla & /rawb]ry ice1 alt]nat$ ) lay]s ( brok5 c&i$-*e/nut4 ,cov] ! :ole ) ,italian m]+ue prep>$ ) ,kirs*1 :i* keep flat & some:at ?ick t[>ds ! c5tre4 ,on top1 set a b>quette ( a size 9 proportion to ! omelet1 made by means ( ! pip+-bag ) ord9>y m]+ue & bak$ 9 ! ov5 )\t col\ration4 ,decorate ) ,italian m]+ue1 cov]+ ! b>quette 9 s do+1 & quickly br[n ! omelet 9 ! ov54 ,:5 ab\t to s]ve1 g>ni% ! omelet ) ,jubilee *]ries 7,no4 #beff71 :i* set alight at ! la/ mom5t4 #bdgb--,,surprise ,,omelet ,,elizabe? ,g>ni% ! cu%ion ( ,gnoise ) vanilla ice & cry/allis$-violets4 ,cov] x ) m]+ue2 decorate its surface ) cry/allis$-violets1 & treat ! omelet z 9 ,no4 #bdff4 ,:5 ab\t to s]ve x1 cov] ! omelet ) a veil ( spun sug>4 #bdgc--,,surprise ,,omelet 8,a ,l',,isl&aise0 ,make ! cu%ion ( ,gnoise r\nd in/ead ( oval2 set x on a r\nd di%1 & g>ni% x ) "s sort ( ice1 :i* %\ld be %ap$ l a truncat$ cone4 ,cov] ) m]+ue2 set a small case on ! top1 made f m]+ue1 z expla9$ "u ,no4 #bdga1 b r\nd in/ead ( oval2 conceal all b its inside ) m]+ue1 decorat+ ! omelet 9 s do+1 & set to br[n quickly4 ,:5 ab\t to s]ve1 p\r a glassful ( heat$ rum into ! m]+ue case & set x alight4 #bdgd--,,sylphs' ,,omelet ,dip a fre%ly-cook$ sav>9 into a syrup ( m>as*9o1 & /ick x on a base ( dry pa/e exactly equal 9 size4 ,9 ! c5tre ( ! sav>9 set a cu%ion ( ,gnoise suffici5tly ?ick to rea* half-way up ! =m]4 ,at ! la/ mom5t1 turn out ^u ?is cu%ion an ic$ /rawb]ry m\sse1 made 9 an ic$ madele9e-m\ld1 ! diamet] ( :i* %\ld be t ( ! bore ( ! sav>94 ,cov] ! m\sse ) a coat ( ,italian m]+ue ) kirs*1 %ap+ x l a cone ( :i* ! base re/s ^u ! top ( ! sav>94 ,by means ( a pip+-bag1 fitt$ ) a small pipe1 quickly decorate ! cone1 z also ! sav>91 ) ! same m]+ue2 col\r x 9 ! ov51 & s]ve x in/antly4 #bdge--,,v>i\s ,,surprise ,,omelets ,) ! g5]ic example giv5 ?is k9d ( omelets may be indef9itely v>i$ by *ang+ ! ice prep>ation inside4 ,! sup]ficial appe>ance rema9s ! same1 b e *ange 9 ! inside g>ni% %\ld be made kn[n 9 ! title ( ! di%4 ,pannequets4 #bdgf--,,pannequets ,,) ,,jam ,prep>e "s v ?9 pancakes2 coat !m ) "s k9d ( jam1 roll !m up1 trim !m aslant at ei!r end1 & cut !m into two loz5ges4 ,place ^! loz5ges on a tray1 spr9kle !m ) ic+ sug>1 set !m to glaze 9 a fi]ce ov51 & di% !m on a napk94 #bdgg--,,pannequets ,a ,,la ,,cr,,me ,coat ! pancakes ) frangipan cream1 & spr9kle ! latt] ) cru%$ mac>oons4 ,= ! re/ ( ! proc$ure foll[ ,no4 #bdgf4 #bdgh--,,pannequets ,,m]+u,s ,coat ! pancakes ) ,italian m]+ue1 flav\r$ ) kirs* & m>as*9o2 roll !m up1 cut !m into loz5ges z above1 & set !m on a tray4 ,decorate !m by means ( ! pip+-bag ) ! same m]+ue2 spr9kle !m ) ic+ sug>1 & set !m to col\r quickly 9 ! ov54 #bdgi--,,pudd+s ,engli% pudd+s are almo/ innum]able2 b _m ( !m lie m )9 ! pa/rycook's ?an ! cook's prov9ce1 & _! enum]ation "h c\ld n s]ve a v useful purpose4 ,! "n ,pudd+ is1 moreov]1 appli$ to a :ole ho/ ( prep>ations :i* are really no?+ m ?an cu/>ds--z1 = example1 8cu/>d pudd+40 ,if bo? ( ! =ego+ k9ds ( pudd+s be pass$ ov]1 pudd+s prop] :i* belong to hot sweets may be divid$ into eight classes1 ( :i* ,i %all fir/ give ! g5]ic recipes1 f :i* all pudd+ entremets giv5 h]eaft] are d]iv$4 ,! eight classes are3-- 7#a7 ,pudd+s ) cream4 7#b7 ,fruit pudd+s4 7#c7 ,engli% fruit pudd+s4 7#d7 ,plum pudd+s4 7#e7 ,fr5* & ,g]man bread pudd+s4 7#f7 ,engli% & ,fr5* pa/e pudd+s4 7#g7 ,rice pudd+s4 7#h7 ,s\ffld pudd+s4 ,pudd+s all[ ( v>i\s accompany+ sauces1 :i* w be giv5 9 ea* recipe4 ,! majority ( ,engli% pudd+s may be accompani$ by /ew$ fruit1 ,melba sauce1 or :ipp$ cream 8 la ,*antilly40 ,pudd+s ) ,cream4 #bdhj--;,,almond ,,pudd+ ,make a prep>ation = s\ffld pudd+ 7,no4 #beje71 moi/5$ ) almond milk4 ,p\r x into copi\sly-butt]$ m\lds1 spr9kl$ inside ) spl9t]$ & grill$ almonds4 ,set to poa* 9 ! ba9-m>ie4 ,z an accompanim5t s]ve a sabayon prep>$ ) :ite w9e & flav\r$ ) orgeat4 #bdha--;,,engli% ,,almond ,,pudd+ ,mix to ! consi/5ce ( a pomade f\r oz4 ( butt] & five oz4 ( p[d]$ sug>2 add eight oz4 ( f9ely-*opp$ almonds1 a p9* ( table salt1 a half table-spoonful ( orange-fl[] wat]1 two eggs1 two egg-yolks1 & "o-six? p9t ( cream4 ,p\r ?is prep>ation into a butt]$ pie-di%1 & cook 9 a ba9-m>ie 9 ! ov54 ,n4,b4--,engli% pudd+s ( :at k9d soev] are s]v$ 9 ! di%es or bas9s 9 :i* !y h cook$4 #bdhb--;,,biscuit ,,pudd+ ,cru% eight oz4 ( lady's-f+] biscuits 9 a saucepan1 & moi/5 !m ) "o p9t ( boil+ milk conta9+ five oz4 ( sug>4 ,/ir ! :ole ov] ! fire1 & add five oz4 ( c&i$ fruit1 cut into dice & mix$ ) currants 7bo? products hav+ be5 mac]at$ 9 kirs*71 ?ree egg-yolks1 f\r oz4 ( melt$ butt]1 & ! :ite ( five eggs beat5 to a /iff fro?4 ,set to poa* 9 a ba9-m>ie1 9 a l[1 ev5 ,*>lotte m\ld1 or 9 a pie-di%1 & s]ve an apricot sauce at ! same "t4 #bdhc--;,,cab9et ,,pudd+ ,g>ni% a butt]$ cyl9d]-m\ld ) lady's-f+] biscuits or slices ( butt]$ biscuit1 saturat$ ) "s k9d ( liqueur2 arrang+ !m 9 alt]nate lay]s ) a salpicon ( c&i$ fruit & currants1 mac]at$ 9 liqueur4 ,"h & !re spread a little apricot jam4 ,fill up ! m\ld1 little by little1 ) prep>ation ,no4 #bfci1 flav\r$ accord+ to fancy4 ,poa* 9 a ba9-m>ie4 ,turn out ! pudd+ at ! la/ mom5t1 & coat x ) ,engli% cu/>d flav\r$ ) vanilla4 #bdhd--;,,fruit ,,pudd+ ,?is pudd+ requires v c>eful treatm5t4 ,! cu/>d :i* s]ves z its base is ! same z t ( ,cab9et ,pudd+1 except t x is ?ick5$ by sev5 eggs & sev5 egg-yolks p] qu>t ( milk4 ,?is prep>ation is1 moreov]1 comb9$ ) a pure ( fruit suit$ to ! pudd+4 ,proc$ure3 ,butt] a m\ld2 set x 9 a ba9-m>ie1 & p\r a few table-spoonfuls ( ! above prep>ation into x4 ,let x set1 & ^u ?is set cu/>d spr9kle a lay] ( suitable fruit1 slic$4 ,?is fruit may be apricots1 pea*es1 pe>s1 etc4 ,cov] ! fruit ) a fre% coat ( cu/>d1 b m copi\sly ?an 9 ! fir/ case2 let ?is cu/>d set z be=e2 cov] x ) fruit1 & proce$ 9 ! same ord] until ! m\ld is full4 ,x is1 9 %ort1 ano!r =m ( aspic-jelly prep>ation1 b hot in/ead ( cold4 ,if ! solidification ( ! lay]s ( cu/>d 7 n ensur$1 ! fruit w\ld fall to ! bottom ( ! m\ld in/ead ( rema9+ di/ribut$ betwe5 ! lay]s ( cu/>d1 & ! result w\ld be ! collapse ( ! pudd+ z soon z x 0 turn$ out4 ,cont9ue ! cook+ 9 ! ba9-m>ie2 let ! prep>ation /& a few m9utes be=e turn+ x out1 & s]ve at ! same "t a sauce made f ! same fruit z t us$ = ! pudd+4 ,engli% ,fruit ,pudd+s4 #bdhe--;,,apple ,,pudd+ ,prep>e a suet pa/e f "o lb4 ( fl\r1 t5 oz4 ( f9ely-*opp$ suet1 qu>t] ( a p9t ( wat] & a p9* ( salt4 ,let ! pa/e re/ = an h\r1 & roll x out to a ?ickness ( "o-?ird ( an in*4 ,) ?is lay] ( pa/e1 l9e a well-butt]$ dome-m\ld or l>ge pudd+-bas94 ,g>ni% ) slic$ apples mix$ ) p[d]$ sug> & flav\r$ ) a *opp$ piece ( lemon peel4 ,close ! m\ld ) a well-seal$-d[n lay] ( pa/e2 wrap ! m\ld 9 a piece ( l951 :i* %\ld be firmly fa/5$ ) /r+2 plunge x into a saucepan conta9+ boil+ wat]1 & 9 ! case ( a qu>t pudd+-bas9 or m\ld1 let x cook = ab\t ?ree h\rs4 ,n4,b4--,?is pudd+ may be made ) o!r fle%y fruit1 z also ) c]ta9 vegetables su* z ! pumpk91 etc4 #bdhf--,,plum ,,pudd+ ,put into a bas9 "o lb4 ( *opp$ suet2 "o lb4 ( bread-crumb2 half lb4 ( fl\r2 half lb4 ( peel$ & *opp$ apples2 half lb4 ea* ( ,malaga rais9s1 currants & sultanas2 two oz4 ea* ( c&i$ orange1 lemon & c$rat r9ds1 cut into small dice2 two oz4 ( g+]2 f\r oz4 ( *opp$ almonds2 eight oz4 ( p[d]$ sug>2 ! juice & ! *opp$ r9d ( half an orange & half a lemon2 "o-?ird oz4 ( mix$ spices1 conta9+ a l>ge quantity ( c9namon2 ?ree eggs2 qu>t] ( a p9t ( rum or br&y1 & "o-?ird ( a p9t ( /\t4 ,! fruit %\ld1 if possible1 h previ\sly mac]at$ 9 liqueur = a long "t4 ,?or\ghly mix ! :ole4 ,p\r ! prep>ation into :ite e>!nw>e pudd+-bas9s1 ) project+ rims2 press x into !m1 & !n wrap !m 9 a butt]$ & fl\r-du/$ clo? :i* tie into a knot on top4 ,cook 9 boil+ wat] or 9 /eam = f\r h\rs4 ,:5 ab\t to s]ve1 spr9kle ! pudd+s ) heat$ br&y or rum1 & set !m alight1 or accompany !m1 ei!r ) a sabayon ) rum1 ) ,br&y ,butt] 7z direct$ "u 8,gil-,blas pancakes0 b )\t sug>71 or ) an ,engli% cu/>d ?ick5$ ) arr[root4 #bdhg--;,,am]ican ,,pudd+ ,put into a bas9 two & a half oz4 ( bread-crumb2 ?ree oz4 ( p[d]$ sug>2 ?ree oz4 ( fl\r2 two & a half oz4 ( m>r[ & an equal quantity ( suet 7bo? *opp$72 ?ree oz4 ( c&i$ fruit cut into dice2 "o egg & ?ree egg-yolks1 a p9* ( *opp$ orange or lemon ze/2 a little nutmeg & c9namon1 & a liqueur-glassful ( br&y or rum4 ,mix up ! :ole2 p\r ! prep>ation into a butt]$ & dr$g$ m\ld or bas91 & cook 9 ! ba9-m>ie4 ,s]ve a sabayon ) rum at ! same "t4 #bdhh--,,m>r[ ,,pudd+ ,melt half a lb4 ( beef-m>r[ & two oz4 ( suet1 9 a ba9-m>ie1 & let x get tepid4 ,!n "w ?is grease 9 a bas9 ) half a lb4 ( p[d]$ sug>2 ?ree oz4 ( bread-crumbs1 dipp$ 9 milk & press$2 ?ree :ole eggs & eight egg-yolks2 half a lb4 ( c&i$ fruit1 cut into dice2 ?ree oz4 ( sultanas & two oz4 ( pipp$1 ,malaga rais9s4 ,p\r ?is prep>ation into an ev51 deep1 butt]$ & dr$g$ bord]-m\ld2 & poa* 9 ! ba9-m>ie4 ,s]ve a sabayon ) rum at ! same "t4 ,bread ,pudd+s4 #bdhi--;,,engli% ,,bread ,,pudd+ ,butt] "s ?9 slices ( crumb ( bread & di/ribute ov] !m "s currants & sultanas1 swell$ 9 tepid wat] & well dra9$4 ,set ^! slices 9 a pie-di%2 cov] ) prep>ation ,no4 #bfch1 & poa* 9 front ( ! ov54 #bdij--;,,fr5* ,,bread ,,pudd+ ,soak two-?irds ( a lb4 ( :ite bread-crumb 9 "o & ?ree-qu>t] p9ts ( boil$ milk1 flav\r$ ) vanilla & conta9+ eight oz4 ( sug>4 ,rub ?r\gh a sieve & add3 f\r :ole eggs1 six egg-yolks1 & f\r egg-:ites1 beat5 to a /iff fro?4 ,p\r ?is prep>ation into a deep1 butt]$ bord]-m\ld1 du/$ ) bread-crumbs2 & poa* 9 ba9-m>ie4 ,z an accompanim5t1 s]ve ei!r an ,engli% cu/>d1 a vanilla-flav\r$ sabayon1 or a fruit sauce4 #bdia--;,,g]man ,,bread ,,pudd+ ,soak two-?irds ( a lb4 ( br[n bread-crumb 9 "o & ?ree qu>t] p9ts ( ,rh9e w9e1 ,moselle or be]1 conta9+ half a lb4 ( moi/ sug> & a little c9namon4 ,rub ?r\gh a sieve & add f\r eggs1 six egg-yolks1 five oz4 ( melt$ butt]1 & ! :ites ( f\r eggs beat5 to a fro?4 ,poa* 9 a ba9-m>ie z 9 ! prec$+ case4 ,! adjunct to ?is pudd+ is inv>iably a fruit syrup4 #bdib--,,scot* ,,bread ,,pudd+ ,proce$ exactly z = ,no4 #bdij1 b add five oz4 ( slic$ seasonable fruit4 ,m\ld & poa* 9 ! same way1 & s]ve a r$-currant sauce flav\r$ ) raspb]ries1 z an accompanim5t4 ,pa/e ,pudd+s4 #bdic--,,tapioca ,spr9kle eight oz4 ( tapioca into "o & ?ree-qu>t] p9ts ( boil+ milk1 conta9+ f\r oz4 ( sug>1 a p9* ( salt & ?ree oz4 ( butt]4 ,cook 9 ! ov5 = tw5ty m9utes2 transf] ! prep>ation to ano!r saucepan1 & add to x six egg-yolks1 two & a half oz4 ( butt]1 & ! :ites ( f\r eggs beat5 to a /iff fro?4 ,p\r ! :ole into a well-butt]$ cyl9d]-m\ld1 spr9kl$ ) tapioca1 & poa* 9 ! ba9-m>ie until ! prep>ation seems resili5t to ! t\*4 ,let ! pudd+ /& = sev5 or eight m9utes be=e turn+ x out4 ,s]ve an ,engli% cu/>d1 a sabayon or a fruit sauce z accompanim5t4 #bdid--,,sago ,,pudd+ ,proce$ z above1 b sub/itute sago = ! tapioca1 & spr9kle ! inside ( ! m\ld ) sago4 ,! treatm5t & adjuncts are ! same4 #bdie--,,semol9a ,,pudd+ ,proce$ z = ,no4 #bdic1 b use semol9a in/ead ( tapioca1 & spr9kle ! m\ld ) granulat$ semol9a4 #bdif--,,v]micelli ,,pudd+ ,proce$ z = ,no4 #bdic1 b use v]micelli1 & spr9kle ! m\ld ) bits ( v]micelli1 :i* %\ld n be brok5 up ov]mu*4 #bdig--;,,fre%-,,noodle ,,pudd+ ,proce$ 9 exactly ! same way z = ,no4 #bdic4 #bdih--;,,engli% ,,tapioca1 ,,sago1 ,,& ,,semol9a ,,pudd+s1 ,,etc4 ,:atev] be ! pa/e us$1 x %\ld be cook$ 9 v slightly-sug>$ milk1 flav\r$ accord+ to fancy1 & 9 ! quantities giv5 above4 ,?ick5 by means ( two eggs p] p9t ( ! prep>ation2 p\r ! :ole into a butt]$ pie-di%1 & cook 9 ! ov5 9 a ba9-m>ie4 ,n4,b4--,all ,engli% pudd+s ( ?is class are made 9 ! same way1 &1 z already /at$1 are s]v$ 9 ! di% 9 :i* !y h cook$4 #bdii--;,,brazilian ,,pudd+ ,make ! prep>ation = tapioca pudd+ & p\r x into a m\ld1 clo!d ) sug> cook$ to ! c>amel /age4 ,poa* 9 a ba9-m>ie & s]ve pla94 #bejj--;,,*evreuse ,,pudd+ ,?is is semol9a pudd+ s]v$ ) a ,sabayon1 flav\r$ ) kirs*4 #beja--,,rice ,,pudd+ ,prep>e ! rice z direct$ "u ,no4 #bdjd1 & mix ) x 7p] lb4 ( raw rice7 ! :ites ( fifte5 eggs beat5 to a /iff fro?4 ,m\ld 9 butt]$ m\lds spr9kl$ ) rasp+s4 ,! cook+ & ! adjuncts are ! same z = ,nos4 #bdic1 #bdid1 etc4 #bejb--;,,engli% ,,rice ,,pudd+ ,! quantities = ?is pudd+ are3 six oz4 ( rice1 "o qu>t ( milk 7flav\r$ accord+ to fancy71 two oz4 ( sug> & ?ree oz4 ( butt]4 ,! gra9s ( rice %\ld be kept some:at firm1 b ! :ole %\ld be r liquid4 ,?ick5 ) ?ree eggs2 cook ! prep>ation 9 ! ov51 9 a pie-di%2 & on tak+ ! pudd+ out ( ! ov5 spr9kle its surface ) ic+ sug>4 #bejc--,,rice ,,& ,,*ocolate ,,pudd+ ,add two oz4 ( *ocolate to e lb4 ( ! prep>ation ( rice1 made aft] ,no4 #bdjd1 & comb9e !re) ! :ites ( ?ree eggs beat5 to a fairly /iff fro?2 p\r ! prep>ation into a butt]$ pie-di%1 & cook 9 ! ov54 ,s]ve "s *ocolate cu/>d 7comb9$ ) its bulk ( :isk$ cream7 sep>ately4 ,n4,b4--,?is sweet may be s]v$ hot or cold4 ,s\ffld ,pudd+s4 #bejd--,,saxon ,,pudd+ ,"w f\r oz4 ( butt] to a pomade 9 a bas94 ,add f\r oz4 ( p[d]$ sug> & f\r oz4 ( sift$ fl\r1 & dilute ) two-?irds p9t ( boil$ milk4 ,boil ?is prep>ation1 /irr+ x ! :ile2 & dry x ov] a fi]ce fire z 9 ! case ( a panada = a 8,pte *\x40 ,take (f ! fire2 ?ick5 ) five egg-yolks2 & !n c>efully mix ) x ! five :ites beat5 to a /iff fro?4 ,p\r into well-butt]$ m\lds1 & poa* 9 a ba9-m>ie4 ,z an accompanim5t s]ve an ,engli% cu/>d or a ,sabayon1 flav\r$ accord+ to fancy4 #beje--;,,almond ,,s\ffl,d ,,pudd+ ,make a prep>ation z = ,no4 #bejd1 b use almond milk in/ead ( c['s milk4 ,p\r ! prep>ation into butt]$ m\lds1 spr9kl$ ) spl9t]$ & grill$ almonds1 & poa* 9 a ba9-m>ie4 ,z an accompanim5t s]ve a :ite-w9e ,sabayon flav\r$ ) orgeat4 #bejf--,,s\ffl,d ,,pudd+1 ,,d5ise ,f9ely p\nd f\r oz4 ( fre%ly-wa%$ & peel$ almonds1 & add !reto1 f "t to "t1 a few drops ( fre% wat]4 ,:5 ! almonds =m a smoo? pa/e1 add ! necess>y quantity ( wat] to !m to produce "o p9t ( milk4 ,/ra9 ?r\gh musl9 & slightly twi/ ! latt] 9 ord] to express all ! conta9$ liquid4 ,) ?is almond milk1 dilute ?ree oz4 ( fl\r & ?ree oz4 ( rice cream1 mix$ 9 a saucepan1 & take c>e t no lumps =m4 ,/ra9 ! :ole ?r\gh a /ra9]1 & add five oz4 ( sug>1 ?ree oz4 ( butt] & a little salt4 ,set ! saucepan on ! fire2 boil1 /irr+ ! :ile1 & !n /ir briskly ) a spatula until ! prep>ation acquires ! consi/5ce ( a ?ick pa/e & falls f ! spatula )\t leav+ any adh]+ portions4 ,p\r ?is pa/e into a bas9 & comb9e !re)3 fir/1 little by little1 two oz4 ( fre% butt]2 !n1 eight egg-yolks1 two ounces ( f9ely-p\nd$ almonds moi/5$ ) a tablespoonful ( kirs* & z mu* m>as*9o1 & ! :ites ( five eggs beat5 to a /iff fro?4 ,?is pudd+ is cook$ 9 a ba9-m>ie 9 "o ( ! foll[+ ways3 7#a7 ,9 a butt]$ pie di%4 ,9 ?is case1 on tak+ ! pudd+ out ( ! ba9-m>ie1 spr9kle its surface ) ic+ sug>1 & criss-cross x ) a r$-hot iron4 7#b7 ,9 a %all[1 butt]$ & dr$g$1 ,*>lotte-m\ld4 7#c7 ,9 fairly %all[1 butt]$ dome-m\lds1 l9$ inside ) r\ndels "o in* 9 diamet]1 /amp$ 7by means ( a fancy-cutt]7 out ( a lay] ( ,gnoise or a lay] ( 8lady's-f+]-biscuit0 prep>ation1 ab\t "o-?ird ( an in* ?ick4 ,9 ! two la/ cases1 ! pudd+ is coat$ ) an apricot sauce1 mix$ ) almond milk1 & a sauceboat ( ! same sauce is s]v$ sep>ately4 #bejg--,,lemon ,,s\ffl,d ,,pudd+ ,make ! prep>ation = ,no4 #bejd1 & flav\r x ) a piece ( lemon r9d4 ,! treatm5t is ! same4 ,s]ve an ,engli% cu/>d1 flav\r$ ) lemon sep>ately4 #bejh--,,orange1 ,,cura,,ao1 ,,anisette1 ,,& ,b,n,,dict9e ,,pudd+s1 ,,etc4 ,= all ^! pudd+s ! proc$ure is ! same z = ,no4 #bejd1 & only ! flav\r *anges4 ,accompany ea* ) an ,engli% cu/>d1 flav\r$ l ! p>ticul> pudd+4 #beji--;,,indian ,,s\ffl,d ,,pudd+ ,take "s s\ffld-pudd+ prep>ation & add to x two oz4 ( p[d]$ g+]1 & five oz4 ( c&i$ g+]1 cut into dice4 ,proce$ 9 ! same way z = ,no4 #bejd4 ,z an accompanim5t1 s]ve an ,engli% cu/>d flav\r$ ) g+]4 #beaj--;,,*e/nut ,,s\ffl,d ,,pudd+ ,cook two lbs4 ( peel$ *e/nuts 9 a light1 vanilla-flav\r$ syrup4 ,rub !m ?r\gh a sieve1 add five oz4 ( p[d]$ sug> & ?ree oz4 ( butt] to ! pure1 & dry x ov] a fi]ce fire4 ,?ick5 x ) eight egg-yolks & f9i% x ) ! :ites ( six eggs1 beat5 to a /iff fro?4 ,poa* 9 butt]$ m\lds 9 a ba9-m>ie4 ,z an accompanim5t1 s]ve1 ei!r an ,engli% cu/>d1 or a vanilla-flav\r$ apricot syrup4 #beaa--,,m\ssel9e ,,pudd+ ,"w f\r oz4 ( butt] & f\r oz4 ( p[d]$ sug> to a pomade1 & add ! yolks ( t5 eggs1 "o by "o2 mean:ile /irr+ ! prep>ation4 ,set ! latt] on a mod]ate fire until x v5e]s ! )drawn spoon2 !n imm$iately add ! :ites ( sev5 eggs beat5 to a /iff fro?4 ,p\r ! :ole into a deep1 butt]$ bord]-m\ld1 :i* only half fill1 9 view ( ! subsequ5t expansion ( ! prep>ation :ile cook+4 ,poa* 9 a ba9-m>ie = ab\t ?irty m9utes1 & let ! pudd+ /& = t5 m9utes be=e turn+ x out4 ,z an accompanim5t s]ve a light ,sabayon or a fruit sauce4 #beab--,,s\ffl,d ,,pudd+ ,a ,,la ,r,,g5ce ,make a s\ffld-pudd+ prep>ation flav\r$ ) vanilla1 & poa* x 9 a ba9-m>ie1 9 a m\ld clo!d ) sug> cook$ to ! c>amel /age4 ,s]ve an ,engli% cu/>d1 prep>$ ) c>amel1 sep>ately4 #beac--,,s\ffl,d ,,pudd+ ,a ,,la ,,re9e ,take "s vanilla-flav\r$1 s\ffld-pudd+ prep>ation4 ,take a m\ld ) a c5tral tube2 butt] x1 & bespr9kle x ) *opp$ pi/a*ios & cru%$ mac>oons4 ,set ! prep>ation 9 ! m\ld 9 lay]s1 alt]nat$ by coats ( *opp$ pi/a*ios & cru%$ mac>oons2 & poa* 9 a ba9-m>ie4 ,z an accompanim5t s]ve an ,engli% cu/>d comb9$ ) pral94 #bead--,,s\ffl,d ,,pudd+ ,a ,,la ,,royale ,l9e ! bottom & sides ( a butt]$ ,*>lotte-m\ld ) ?9 slices ( biscuit spread ) jam & roll$ up4 ,g>ni% ! m\ld ) a s\ffld-pudd+ prep>ation1 & poa* 9 a ba9-m>ie4 ,s]ve an apricot sauce flav\r$ ) ,m>sala1 sep>ately4 #beae--,,s\ffl,d ,,pudd+ ,,sans-,,s\ci ,copi\sly butt] a m\ld1 & spr9kle its bottom & sides ) well-wa%$ currants4 ,g>ni% ) a s\ffld-pudd+ prep>ation1 comb9$ p] two lbs4 ) "o lb4 ( peel$ apples1 cut into dice & cook$ 9 butt]4 ,poa* 9 a ba9-m>ie4 #beaf--,,s\ffl,d ,,pudd+ ,a ,,la ,,vesuvi5ne ,make a s\ffld-pudd+ prep>ation1 & add to x = ! quantities giv5 9 ! orig9al recipe "o & a half oz4 ( tomato jam & ! same quantity ( pipp$ ,malaga rais9s4 ,poa* 9 a ba9-m>ie 9 a m\ld ) a c5tral tube4 ,:5 ! pudd+ is turn$ out1 surr\nd x ) apricot sauce1 & p\r 9 ! middle "s heat$ rum1 :i* light :5 s]v+4 #beag--,,roly-,,poly ,,pudd+ ,proce$ z = ,no4 #bcfa3 prep>e a firm pa/e f "o lb4 ( fl\r1 n9e oz4 ( *opp$ suet1 "o & a half oz4 ( sug>1 a p9* ( salt1 & "o-six? p9t ( wat]4 ,let ?is pa/e re/ = "o h\r be=e us+ x4 ,roll x out to ! %ape ( a rectangle "o-fif? ( an in* ?ick2 spread a lay] ( jam ^u x1 & roll x up l a ,swiss roll4 ,wrap x 9 a butt]$ & dr$g$ clo?1 & cook x 9 boil+ wat] or 9 /eam = "o & a half h\rs4 ,:5 ab\t to s]ve1 cut ! roll into r\ndels half an in* ?ick1 & di% !m 9 a cr[n4 ,z an accompanim5t s]ve a fruit sauce4 #beah--,,rissoles ,! prep>ation ( rissoles = sweets is ! same z t = rissoles s]v$ z hors-d'uvres1 except t ! =m] are g>ni%$ ) m>malade or jam1 ) a fruit salpicon or ) /ew$ fruit1 ) pla9 or pral9$ creams1 etc4 ,! be/ pa/e = ! purpose is d]iv$ f puff-pa/e trimm+s4 ,! %ape ( rissoles v>ies v mu*4 ,!y may be %ap$ l half-moons1 purses1 small1 r\nd or oval patties1 etc4 ,rissoles = entremets are also frequ5tly made f ord9>y brio*e pa/e1 & con/itute a v>iety ( ,vi5nese fritt]s4 ,9 ?is case !y are inv>iably m5tion$ on ! m5u z 8 la ,dauph9e40 #beai--,,s\ffl,s ,al?\gh s\ffls are g5]ally s]v$ unaccompani$1 "s /ew$1 seasonable fruit1 or a macdo9e ( fre% fruit1 may1 nev]!less1 be s]v$ ) !m4 ,?is1 ( c\rse1 only applies to s\ffls ) a fruit base4 ,i h already giv5 ! =mul = s\ffls 7,no4 #bdje72 ,i ne$ n[1 !re=e1 only give ! peculi>ities ( ea* p>ticul> s\ffl4 #bebj--;,,fruit ,,s\ffl ,,9 ,a ,,cr\/ade ,l9e a r\nd1 %all[1 well-butt]$1 cr\/ade-m\ld ) a v ?9 lay] ( sug>$ pa/e4 ,spread "s vanilla-flav\r$1 /ew$ apples on ! bottom1 & ^u x lay a g>ni% ( v>i\s seasonable fre% /ew$ fruits--qu>t]$ if l>ge4 ,! m\ld ought n[ to be half-fill$4 ,fill x up ) a vanilla-flav\r$ s\ffl prep>ation1 & cook x 9 a mod]ate ov5 = ab\t tw5ty-five m9utes4 ,on )draw+ x f ! ov51 c>efully turn x out on a di%2 p\r a few tablespoonfuls ( heat$ rum into ! latt]1 & set a light to x :5 s]v+4 #beba--;,,almond ,,s\ffl ,make a prep>ation ( s\ffl ) cream1 b use almond milk in/ead ( c['s milk1 add "o & a half oz4 ( slightly-grill$1 *opp$ almonds1 p] half p9t ( almond milk4 ,di% & cook 9 ! usual way4 #bebb--,,s\ffl ,,) ,,fre% ,,almonds ,proce$ exactly z above1 b use fre% spl9t]$ almonds in/ead ( grill$1 *opp$ ones4 #bebc--,,s\ffl ,,) ,,filb]t ,make ! s\ffl prep>ation f milk 9 :i* two oz4 ( filb]t pral9 p] "o-six? p9t h previ\sly be5 infus$4 ,di% & cook ! s\ffl 9 ! usual way4 #bebd--,,s\ffl ,a ,,la ,,cam>go ,make a s\ffl prep>ation ( tang]9es1 & ano!r ( filb]ts z above4 ,di% ! two prep>ations 9 lay]s1 alt]nat$ by 8lady's-f+] biscuits10 saturat$ ) ,curaao liqueur4 #bebe--,,paulette ,,s\ffl ,take vanilla-flav\r$1 s\ffl prep>ation1 ?ick5$ some:at m ?an ! ord9>y k9d1 & add to x five tablespoonfuls ( /rawb]ry pure4 ,s]ve "s well-cool$ /rawb]ries1 coat$ ) raspb]ry pure1 sep>ately4 #bebf--;,,*]ry ,,s\ffl ,prep>e a s\ffl ) ,kirs*1 accompany x ) "s /ew$ /on$ *]ries1 cov]$ ) a raspb]ry pure4 #bebg--,,/rawb]ry ,,s\ffl ,?is is a s\ffl ) ,kirs*1 accompani$ by ic$ /rawb]ries mac]at$ 9 orange juice4 #bebh--,,pomegranate ,,s\ffl 8,a ,l',,ori5tale0 ,make a s\ffl prep>ation1 slightly flav\r$ ) vanilla4 ,di% x 9 lay]s 9 a timbale1 alt]nat$ by 8lady's-f+] biscuits0 saturat$ ) ,gr5ad9e & ,kirs*4 ,on )draw+ ! s\ffl f ! ov51 cov] x ) a veil ( spun sug>1 & spr9kle ! latt] ) small sweets1 flav\r$ ) ,gr5ad9e1 9 imitation ( pomegranate se$s4 #bebi--;,,java ,,s\ffl ,make ! s\ffl prep>ation1 b use tea in/ead ( milk1 & add !reto "o & a half oz4 ( *opp$ pi/a*ios p] "o-six? p9t ( ! tea4 #becj--,l,,r9a ,,s\ffl ,take "s ord9>y s\ffl prep>ation1 flav\r$ ) ,lr9a liqueur1 :i* is a k9d ( ,*>treuse1 made 9 ! ,lr9s isl&s4 #beca--,,s\ffl ,,) ,,liqueur ,?is s\ffl may be made1 ei!r f ! s\ffl ) cream prep>ation or f t ) fruit1 giv5 9 ! note4 ,! s\ffls made f cream are flav\r$ ) su* liqueurs z rum1 curaao1 anisette1 vanilla1 etc4 ,^? made f fruit are flav\r$ ) ,kirs*1 ,kmmel1 etc4 #becb--,,lucullus ,,s\ffl ,set a sav>91 saturat$ ) ,kirs*-flav\r$ syrup1 ^u a di%1 & surr\nd x ) a b& ( pap]1 ti$ on ) /r+1 9 ord] to prev5t ! s\ffl f dry+ dur+ ! cook+ process4 ,make a s\ffl prep>ation ) a fruit base1 set x 9 ! c5tre ( ! sav>91 & cook x 9 ! usual way4 #becc--;,,hilda ,,s\ffl ,?is is a lemon s\ffl1 accompani$ by f9e /rawb]ries1 well cool$ & coat$ ) a pure ( fre% raspb]ries4 #becd--,,s\ffl 8,a ,,la ,d',,orl,,ans0 ,take "s cream s\ffl-prep>ation1 comb9$ ) pieces ( ,jeanne-d',arc biscuits 7a k9d ( ,rheims biscuit71 saturat$ ) pea* liqueur & ,kirs*1 & "o oz4 ea* ( half-sug>$ *]ries & angelica1 cut into dice4 #bece--,,s\ffl ,,palmyre ,take "s vanilla-flav\r$ s\ffl prep>ation4 ,set x 9 a timbale1 9 lay]s alt]nat$ by lady's-f+] biscuits saturat$ ) anisette & ,kirs*4 ,cook 9 ! usual way4 #becf--,,s\ffl ,,pral9e ,take "s vanilla-flav\r$ s\ffl prep>ation2 add to x two ounces ( almond pral9 :i* %\ld h previ\sly infus$ 9 milk4 ,:5 ! s\ffl is di%$1 spr9kle its surface ) grill$ *opp$ almonds1 or cru%$1 burnt almonds4 #becg--,,ro?s*ild ,,s\ffl ,take "s cream s\ffl-prep>ation1 comb9$ ) ?ree ounces ( c&i$ fruit1 cut into dice & mac]at$ 9 ,dantzig br&y1 conta9+ pl5ty ( gold spangles4 ,:5 ! s\ffl is almo/ cook$1 set on x a bord] ( f9e /rawb]ries 79 season71 or half-sug>$1 pres]v$ *]ries4 ,x %\ld be rememb]$1 h[ev]1 t ! correct proc$ure dem&s ! use ( /rawb]ries 9 full season4 #bech--,,s\ffl ,a ,,la ,,royale ,take "s vanilla-flav\r$1 s\ffl-prep>ation4 ,di% x 9 a timbale 9 alt]nate lay]s ) lady's-f+] biscuits1 saturat$ ) ,kirs*2 & di/ribute !reon su* fruits z p9e-apple1 *]ries1 angelica & grapes--all cut into dice1 & previ\sly mac]at$ 9 ,kirs*4 #beci--,,vanilla ,,s\ffl ,take "s cream s\ffl-prep>ation1 made f milk 9 :i* a /ick ( vanilla has be5 previ\sly infus$4 #bedj--,,violet ,,s\ffl ,take "s vanilla-flav\r$ s\ffl prep>ation1 comb9$ ) cru%$ cry/allis$ violets4 ,:5 ! s\ffl is di%$1 set on x a cr[n ( l>ge cry/allis$ violets1 & cook 9 ! usual way4 #beda--,,subrics ,into "o p9t ( vanilla-flav\r$ boil$ milk1 conta9+ ?ree & a half oz4 ( sug>1 drop f\r oz4 ( semol9a4 ,add "o & a half oz4 ( butt] & a gra9 ( salt2 mix ?or\ghly1 & g5tly cook 9 ! ov5 "u cov] = tw5ty-five m9utes4 ,?ick5 ) six egg-yolks1 & spread ! prep>ation 9 lay]s two-?irds ( an in* ?ick ov] a butt]$ tray4 ,pass a piece ( butt] ov] ! surface to prev5t its dry+1 & leave to cool4 ,!n cut up ?is prep>ation into r+s ?ree in*es 9 diamet]4 ,heat "s cl>ifi$ butt] 9 a fry+-pan2 set ! r+s 9 x2 br[n !m on bo? sides1 & di% !m 9 a circle4 ,g>ni% ! c5tre ( ea* r+ ) a tablespoonful ( r$-currant jelly1 or v firm qu9ce jelly4 ,timbales4 #bedb--,,timbale ,a ,,la ,d',,aremb]g ,l9e a butt]$ ,*>lotte m\ld ) "s fairly firm ,brio*e pa/e4 ,g>ni% ! m\ld ) qu>t]$ pe>s1 cook$ 9 vanilla-flav\r$ syrup1 kept r firm & alt]nat$ by apricot jam4 ,close ! timbale ) a lay] ( ! same pa/e1 well seal$ d[n r\nd ! slightly-moi/5$ edges1 & cut a slit 9 ! middle = ! escape ( /eam4 ,cook 9 a good mod]ate ov5 = ab\t =ty m9utes4 ,on tak+ ! timbale out ( ! ov51 turn x out on a di%1 & accompany x ) a m>as*9o-flav\r$ apricot sauce4 #bedc--;,,b\rdal\e ,,timbale ,prep>e a dry pa/e1 comb9$ ) f\r ounces ( f9ely-*opp$ almonds p] "o lb4 ( fl\r4 ,) ?is pa/e l9e a butt]$ timbale m\ld1 & g>ni% x ) v>i\s /ew$ fruits1 alt]nat$ by lay]s ( frangipan cream4 ,cov] ) a lay] ( ! same pa/e1 & bake 9 a good mod]ate ov54 ,:5 ! timbale is turn$ out1 coat x ) a vanilla-flav\r$ apricot syrup4 #bedd--,,m>ie-,,l\ise ,,timbale ,take a /ale ,gnoise cook$ 9 a deep ,*>lotte m\ld2 press ! blade ( a knife into x & cut x all r\nd1 leav+ a base4 ,remove ! inside crumb 9 "o piece :i* %\ld resemble a l>ge cork 9 %ape4 ,cut ?is crumb into slices half-in* ?ick2 coat ea* slice ) ,italian m]+ue1 &1 ^u ! latt]1 di/ribute a salpicon ( pea*es1 *]ries & p9e-apple4 ,coat ! outside ( ! timbale ) ! same m]+ue1 & decorate x2 put ! slices back inside1 & set !m "o ^u ! o!r4 ,ow+ to ! ins]t$ g>ni% ^! slices naturally project above ! sides ( ! timbale2 surr\nd !m !re=e ) a bord] ( poa*$ pea*es1 sep>at$ by a bit ( m]+ue4 ,put ! timbale 9 a mild ov5 to col\r ! m]+ue1 & s]ve a ,kirs*-flav\r$ pea* sauce at ! same "t4 #bede--,,montmor5cy ,,timbale ,cook a brio*e 9 a m\ld ( ! requir$ size4 ,:5 x is q cold1 remove all ! crumb f its inside1 leav+ a ?ickness ( ?ree-qu>t]s ( an in* on ! bottom & sides4 ,coat all r\nd1 by means ( a bru%1 ) apricot jam cook$ to ! small-?read /age1 & decorate ) pieces ( puff-pa/e 9 ! %ape ( cresc5ts1 loz5ges1 r\ndels1 etc41 col\rlessly bak$ 9 a mod]ate ov54 ,:5 ab\t to s]ve1 p\r 9 a g>ni% ( /on$ *]ries1 cook$ 9 a ?9 syrup1 ?ick5$ ) raspb]ry-flav\r$ r$-currant jelly4 #bedf--,,timbale ,a ,,la ,,p>isi5ne ,cook a brio*e 9 a ,*>lotte-m\ld1 &1 :5 x is q cold1 remove ! crumb f its inside z above4 ,coat ! outside ) apricot jam1 & decorate ) c&i$ fruit4 ,:5 ab\t to s]ve1 p\r into x a g>ni% consi/+ ( peel$ & qu>t]$ pe>s1 apples1 pea*es & apricots1 cook$ 9 vanilla-flav\r$ syrup2 p9e-apple cut into l>ge dice1 loz5ges ( angelica2 half-almonds2 & rais9s1 swell$ 9 tepid wat]4 ,coh]e ?is g>ni% ) a ,kirs*-flav\r$ apricot pure4 #bedg--,,timbale ,a ,,la ,,fav>t ,cook a brio*e 9 a ,ri*elieu-m\ld1 & holl[ x out & decorate x z above4 ,! g>ni% ( ?is timbale consi/s ( only :ole or halv$ fruit1 & vanilla-flav\r$ *e/nuts2 & ^! are coh]$ ) ,kirs*-flav\r$ apricot syrup1 comb9$ ) "o qu>t ( a pure ( *e/nut rema9s4 ,p\r ! g>ni% into ! timbale j be=e s]v+4 ,hot ,fruit ,entremets4 #bedh--;,,apricots 7,abricots7 ,:e!r fre% or pres]v$1 apricots us$ = sweets %\ld always be peel$4 ,:5 pres]v$ apricots are us$1 x is well to cook !m aga9 be=e us+ !m1 = sometimes !y are incl9$ to be too firm4 #bedi--;,,apricots ,a ,,la ,,b\rdal\e ,prep>e a flawn-cru/1 & bake x )\t col\ration4 ,g>ni% its bottom ) a lay] ( ?9 frangipan cream1 comb9$ ) cru%$ mac>oons4 ,^u ?is cream set "s half-apricots1 poa*$ 9 vanilla-flav\r$ syrup1 & cov] !m ) a lay] ( ! same cream4 ,spr9kle ! surface ) cru%$ mac>oons & melt$ butt] & glaze quickly4 ,n4,b4--,! above is ! usual proc$ure1 b fruit 8 la ,b\rdal\e0 may also be prep>$ 9 ! foll[+ ways3 7#a7 ,set ! fruit 9 a %all[ timbale1 betwe5 two lay]s ( cream1 ! upp] "o ( :i* %\ld be cov]$ ) grat92 7#b7 set ! fruit 9 a bord] ( rice or semol9a1 ) ! same coat ( grat9 ^u ! cream2 7#c7 set ! fruit 9 a bord] ( ,gnoise1 comb9$ ) apricots4 #beej--;,,apricots ,a ,,la ,,colb]t ,poa* "s f9e half-apricots 9 syrup1 keep+ !m some:at firm4 ,dra9 !m2 dry !m1 & g>ni% _! holl[s ) 8rice = entremets0 7,no4 #bdjd7 9 su*wise z to recon/ruct ! fruit4 ,treat !m l'anglaise1 ) v f9e bread-crumbs2 fry j be=e di%+1 & dra94 ,/ick a small /alk ( angelica into ea* apricot1 9 imitation ( ! /ems1 & di% !m on a napk94 ,s]ve a ,kirs*-flav\r$ apricot sauce sep>ately4 #beea--;,,apricots ,a ,,la ,,cond ,on a r\nd di% prep>e a bord] ( vanilla-flav\r$1 sweet rice1 ei!r by means ( a knife1 or by means ( an ev51 butt]$1 bord]-m\ld4 ,^u ?is bord] set "s apricots poa*$ 9 syrup2 decorate ) c&i$ fruit1 & coat ) a ,kirs*-flav\r$ apricot syrup4 #beeb--;,,apricots ,a ,,la ,,cond 7#bnd ,me?od7 ,set a cr[n ( small ,gnoise r\ndels on a di%2 on ea* r\ndel set a f9e poa*$ half-apricot 7convex side und]mo/71 & set a half-sug>$ *]ry 9 ! holl[ ( ea* half-apricot4 ,9 ! middle ( ! cr[n arrange a pyramid ( rice croquettes1 ! size & %ape ( apricots4 ,s]ve a ,kirs*-flav\r$ apricot sauce sep>ately4 #beec--;,,apricots ,a ,,la ,,cussy ,g>ni% ! flat side ( "s mac>oons ) a lay] ( smoo? fruit salpicon1 coh]$ ) an apricot pure2 set a f9e poa*$ half-apricot on ea* mac>oon1 coat ) ,italian m]+ue2 di% 9 ! =m ( a cr[n1 & place ! di% 9 a mod]ate ov5 = a few m9utes to dry1 b n to col\r1 ! m]+ue4 ,s]ve a ,kirs*-flav\r$ apricot sauce sep>ately4 #beed--;,,abricots ,,grat9,s ,spread an ev5 lay]1 "o in* ?ick1 ( /iff /ew$ apples or /ew$ semol9a 7prep>$ l rice = entremets7 on a di%4 ,set !reon "s f9e half-apricots poa*$ 9 syrup2 entirely cov] ! latt] ) a some:at ?9 prep>ation ( 8,pral9 ,cond10 spr9kle ) ic+ sug>1 & set ! di% 9 ! ov5 to slightly col\r ! pral94 #beee--;,,abricots ,,m]+u,s ,spread a lay] ( vanilla-flav\r$ sweet rice on a di%1 & set "s poa*$ half-apricots !reon4 ,cov] ) ord9>y m]+ue2 %ap+ ! latt] l a dome or a ,*>lotte2 decorate ) ! same m]+ue2 spr9kle ) ic+ sug>1 & place ! di% 9 ! ov5 9 ord] to slightly cook ! m]+ue4 ,on )draw+ ! di% f ! ov51 g>ni% ! decorative portions alt]nately ) apricot & r$-currant jam4 #beef--;,,abricots ,,m]+u,s 7,ano!r ,me?od7 ,prep>e a col\rlessly-bak$ deep flawn-cru/4 ,g>ni% ! bottom ei!r ) a lay] ( frangipan cream or ) vanilla-flav\r$ semol9a1 or sweet rice4 ,set on ?is "s poa*$ half-apricots2 cov] ) m]+ue1 smoo? ! latt] on top & all r\nd ) ! blade ( a knife1 & decorate ) m]+ue by means ( a pip+-bag fitt$ ) a small ev5 pipe4 ,= ! re/ ( ! proc$ure foll[ ! prec$+ recipe4 #beeg--;,,apricots ,a ,,la ,,sultane ,prep>e a ,gnoise1 cook$ 9 a some:at deep bord]-m\ld1 & /ick x by means ( "s apricot1 cook$ to ! small-?read /age1 to a base ( dry pa/e ( ! same size4 ,coat x all r\nd ) ord9>y m]+ue2 decorate x ) a pip+-bag fitt$ ) a small ev5 pipe1 & br[n x 9 a mod]ate ov54 ,!n g>ni% ! inside ( ! bord] ) a prep>ation ( vanilla-flav\r$ rice1 comb9$ ) a little frangipan cream & "s spl9t]$ pi/a*ios2 tak+ c>e to keep ! prep>ation suffici5tly /iff to be able to %ape x l a dome4 ,^u ! rice set "s f9e half-apricots1 poa*$ 9 vanilla-flav\r$ syrup1 & spr9kle ^! ) *opp$ pi/a*ios4 ,z an accompanim5t s]ve a syrup prep>$ ) almond milk1 & f9i%$ ) a piece ( butt] z big z a hazel-nut4 ,p9e-apple 7,ananas74 #beeh--,,p9e-,,apple ,a ,,la ,,favorite ,see ,no4 #bdbi4 #beei--,,p9e-,,apple ,a ,,la ,,cond ,mac]ate 9 sug> & ,kirs* "s half-slices ( p9e-apple4 ,di% !m 9 a circle ^u a bord] ( rice1 prep>$ z direct$ "u ,no4 #beea2 decorate ) half-sug>$ *]ries & loz5ges ( angelica1 & coat ) a ,kirs*-flav\r$ apricot syrup4 #befj--,,p9e-,,apple ,a ,,la ,,cr,,ole ,cook a p9e-apple 9 a ,kirs*-flav\r$ syrup2 cut x v]tically 9 two1 & cut ea* half into v]tical1 ?9 & regul> slices4 ,l9e a dome-m\ld ) ^! slices1 & fill x up ) vanilla-flav\r$ rice2 leav+ a holl[ 9 ! middle4 ,g>ni% ?is holl[ ) ! p9e-apple p>+s1 cut into dice1 & cu/>d apples & bananas1 likewise cut into dice & cook$ 9 syrup4 ,turn out ^u a r\nd di%2 decorate ! top ) l>ge leaves ( angelica1 & surr\nd ! base ) bananas poa*$ 9 ,kirs*-flav\r$ syrup4 ,s]ve a ,kirs*-flav\r$ apricot syrup sep>ately4 ,bananas 7,bananes74 #befa--;,,bananas ,a ,,la ,,b\rdal\e ,peel ! bananas & poa* !m g5tly 9 a vanilla-flav\r$ syrup4 ,= ! re/ ( ! op]ation1 proce$ z direct$ "u ,no4 #bedi4 #befb--;,,bananas ,a ,,la ,,cond ,poa* ! bananas 9 vanilla-flav\r$ syrup1 & !n treat !m z direct$ "u ,no4 #beea4 #befc--;,,bananas ,,m]+u,,es ,poa* ! bananas 9 vanilla-flav\r$ syrup1 & !n treat !m z direct$ "u ! apricot recipes 7,nos4 #beee & #beef72 leav+ !m ei!r :ole or cutt+ !m into r\ndels4 #befd--;,,bananas ,a ,,la ,,norvegi5ne ,cut a slice ( ! peel f ea* banana1 & remove ! pulp f _! insides4 ,fill ! empti$ peels1 ?ree p>ts full1 ) banana ice1 & quickly cov] ! latt] by means ( a pip+-bag fitt$ ) a small groov$ pipe1 ) an ,italian m]+ue flav\r$ ) rum4 ,lay ! prep>$ bananas on a di%2 set ! latt] on a tray conta9+ brok5 ice1 & place ! tray 9 a suffici5tly hot ov5 to ensure ! spe$y br[n+ ( ! m]+ue4 #befe--,,s\ffl,d ,,bananas ,cut (f a qu>t] ( ea* banana1 & )draw ! pulp f _! insides )\t bur/+ ! peel4 ,rub ?is pulp ?r\gh a sieve2 add x to a cream s\ffl-prep>ation2 f9i% ! latt] ) ! necess>y quantity ( egg-:ites1 & fill ! empti$ peels ) x4 ,set ! fill$ peels 9 a /> on a di%1 & put ! latt] 9 ! ov5 = six m9utes4 ,*]ries 7,c]ises74 #beff--;,,jubilee ,,*]ries ,/one "s f9e *]ries2 poa* !m 9 syrup1 & set !m 9 small silv] timbales4 ,r$uce ! syrup & ?ick5 x ) a little arr[root1 dilut$ ) cold wat]2 all[+ "o table-spoonful ( arr[root p] half-p9t ( syrup4 ,cov] ! *]ries ) ! ?ick5$ syrup2 p\r a c(fee-spoonful ( heat$ ,kirs* into ea* timbale1 & set a light to ea* :5 s]v+4 #befg--;,,*]ries ,a ,,la ,,val]ia ,prep>e "s t>tlet cru/s = sug>$ pa/e4 ,g>ni% ! bottom ( ea* ) r$-currant ice1 comb9$ ) cream1 & cov] ! latt] ) vanilla-flav\r$1 ,italian m]+ue1 laid on by means ( a pip+-bag4 ,^u ?is m]+ue set ! /on$ *]ries1 poa*$ 9 sug>$ ,bordeaux w9e1 & arrange ! t>tlets on a di%4 ,lay ! di% on a tray conta9+ brok5 ice1 & set ! tray 9 ! ov5 9 ord] to dry ! m]+ue4 ,on )draw+ ! di% f ! ov51 quickly coat ! *]ries ) r$-currant syrup2 spr9kle ! latt] ) *opp$ pi/a*ios1 & di% ! t>tlets on a napk94 #befh--,,m]+u$ ,,*]ry ,,flawn ,l9e a butt]$ flawn-r+ ) f9e pa/e3 prick ! bottom2 g>ni% ) /on$ *]ries aft] ! mann] ( an ord9>y flawn1 & fill up ) cu/>d 7,no4 #bcig74 ,cook 9 ! usual way4 ,on tak+ ! flawn out ( ! ov51 remove ! r+1 & f9i% ! =m] l an ord9>y m]+ue-coat$ flawn4 ,n4,b4--,all fruits us$ 9 ! prep>ation ( ord9>y flawns may be simil>ly prep>$ = m]+ue-coat$ flawns4 ,only su* fruits z /rawb]ries & grapes1 :i* are n cook$ ) ! cru/1 are unsuit$ to ?is k9d ( prep>ation4 #befi--,,nect>9es ,nect>9es may be prep>$ aft] all ! recipes giv5 = pea*es4 ,i %all n1 !re=e1 give any recipes :i* are prop] to !m4 ,see pea*es4 ,oranges & ,tang]9es 7,oranges et ,m&>9es74 #begj--,,oranges ,a ,,la ,,norvegi5ne ,cut a slice ( peel f ! top ( ea* ( ! oranges1 & empty !m by means ( a spoon4 ,?ree-p>ts fill ! empti$ peels ) orange or tang]9e ice1 9 accordance ) ! fruit "u treatm5t1 & cov] ! ice ) ,italian m]+ue1 by means ( a pip+-bag4 ,set ! di% conta9+ ! g>ni%$ peels on a tray cov]$ ) brok5 ice1 & quickly col\r ! m]+ue at ! salam&]4 #bega--,,tang]9es ,a ,,la ,,palik>e ,cut ! tang]9es at ! top & remove ! sections )\t bur/+ ! peel4 ,sk9 ! sections raw4 ,fill ! peels ) rice = entremets1 conta9+ a little saffron2 m\ld "s ( ! same rice 9 a little dome-m\ld1 & set x ^u a c>v$ cu%ion4 ,cov] ?is dome ) ! tang]9e sections2 coat ! latt] ) "s apricot syrup2 &1 all r\nd1 arrange ! rice-g>ni%$ peels1 op5$ side und]mo/4 #begb--,,orange ,,or ,,tang]9e ,,s\ffl ,,righi ,)\t splitt+ !m1 empty ! orange or tang]9e peels4 ,half-fill !m ) orange or tang]9e ice1 accord+ to ! fruit "u treatm5t1 & cov] ! ice ) orange- or tang]9e-flav\r$ s\ffl-prep>ation4 ,place ! di% conta9+ ! g>ni%$ peels ^u a tray cov]$ ) brok5 ice2 set 9 ! ov5 t ! s\ffl may cook quickly1 & all[ two m9utes = tang]9es & f\r m9utes = oranges4 ,pea*es 7,p*es74 #begc--,p,,*es ,a ,,la ,,b\rdal\e ,poa* ! pea*es 7cut into two7 9 "s vanilla-flav\r$ syrup1 & !n proce$ exactly z = ,no4 #bedi4 #begd--,p,,*es ,a ,,la ,,cond ,nos4 #beea & #beeb maybe appli$ 9 e respect to pea*es4 #bege--,p,,*es ,a ,,la ,,cussy ,proce$ exactly z = ,no4 #beec4 #begf--,p,,*es ,,flamb,,es ,^! may be prep>$ 9 two ways z foll[s3-- 7#a7 ,poa* ! pea*es :ole 9 a ,kirs*-flav\r$ syrup1 & set !m ea* 9 a small timbale4 ,?ick5 ! syrup slightly ) arr[root1 & p\r x ov] ! pea*es4 ,add "s heat$ ,kirs*1 & set x alight :5 s]v+4 7#b7 ,poa* ! pea*es z above1 & set !m on a fre%-/rawb]ry pure4 ,spr9kle ! :ole ) heat$ ,kirs*1 & set x alight at ! la/ mom5t4 #begg--,p,,*es ,,grat9,,es ,proce$ exactly z = ,no4 #beed4 #begh--,p,,*es ,,m]+u,,es ,prep>e a col\rlessly-bak$1 flawn cru/2 g>ni% ! bottom ( x ) frangipan cream prep>$ ) pral91 & ^u ?is cream set :ole or halv$1 poa*$ pea*es4 ,cov] ) m]+ue & f9i% z expla9$ "u ,no4 #beee4 #begi--,p,,*es ,,ma9t5on ,take "s biscuit1 bak$ 9 a dome-m\ld & completely cool$4 ,cut x transv]sely into slices1 & coat ea* ( ! latt] ) frangipan cream1 comb9$ ) a salpicon ( c&i$ fruit & *opp$1 grill$ almonds4 ,jo9 ! slices toge!r 9 su*wise z to recon/ruct ! biscuit1 & cov] ! latt] ) ,italian m]+ue4 ,decorate by means ( ! pip+-bag1 & dry 9 ! ov54 ,surr\nd ! biscuit ) a bord] ( f9e half-pea*es poa*$ 9 a vanilla-flav\r$ syrup4 #behj--,p,,*es ,a ,,la ,,vanille ,poa* ! halv$ or :ole pea*es 9 a vanilla-flav\r$ syrup1 & set !m 9 a timbale4 ,cov] !m to )9 half _! height ) ! syrup us$ 9 poa*+1 ?ick5$ ) arr[root slightly t9t$ ) p9k1 & comb9$ ) vanilla cream4 ,pe>s 7,poires74 #beha--,,poires ,a ,,la ,,b\rdal\e ,if ! pe>s be ( m$ium size1 halve !m2 if !y are l>ge1 qu>t] !m4 ,c>efully trim ! sections4 ,cook ! pe>s 9 a vanilla-flav\r$ syrup1 & = ! re/ ( ! op]ation foll[ ,no4 #bedi4 ,! rem>ks app5d$ to ,no4 #bedi apply equally to pe>s & to all fruit prep>$ accord+ to ! p>ticul> recipe ref]r$ to4 #behb--,,poires ,a ,,la ,,cond ,v small pe>s turn$ ) great c>e are admirably suit$ to ?is entremet4 ,if !y are ( m$ium size1 halve !m4 ,cook !m 9 vanilla-flav\r$ syrup1 & di% !m on a bord] ( rice z direct$ "u ,no4 #beea4 #behc--,,poires ,a ,l',,imp,,ratrice ,qu>t] & prop]ly trim ! pe>s1 & cook !m 9 vanilla-flav\r$ syrup4 ,di% !m 9 a %all[ timbale betwe5 two lay]s ( vanilla-flav\r$ rice = entremets1 comb9$ ) a little frangipan cream4 ,spr9kle ! upp] lay] ) cru%$ mac>oons & melt$ butt]1 & set ! grat9 to =m4 #behd--,,poires ,a ,,la ,,p>isi5ne ,bake a ,gnoise base 9 a flawn-r+1 &1 :5 x is almo/ cold1 saturate x ) ,kirs*-flav\r$ syrup4 ,9 ! middle ( ?is base set a little dome ( vanilla-flav\r$ rice1 & surr\nd x ) pe>s1 cook$ 9 syrup & set upright4 ,bord] !m ) a ?read ( ord9>y m]+ue1 squeez$ f a pip+-bag1 fitt$ ) a fair-siz$1 groov$ pipe2 by ! same means make a f9e rosette ( m]+ue on top ( ! dome1 & bake ?is m]+ue 9 a mild ov54 ,on tak+ ! di% out ( ! ov51 glaze ! pe>s ) a bru% dipp$ 9 r /iff apricot-syrup1 & surr\nd !m ) a bord] ( half-sug>$ *]ries4 #behe--,,poires ,a ,,la ,,sultane ,halve or qu>t] ! pe>s2 trim !m well1 & cook !m 9 a vanilla-flav\r$ syrup4 ,= ! re/ ( ! op]ation foll[ ,no4 #beeg4 #behf--,,poires ,a ,,la ,r,,g5ce ,turn ! pe>s2 cook !m :ole 9 a vanilla-flav\r$ syrup1 & let !m cool 9 ! syrup4 ,:5 !y are cold cut !m 9 two l5g?wise1 slightly holl[ out ! inside ( ea* half2 g>ni% ! holl[ ) rice = entremets1 comb9$ ) a qu>t] ( its weight ( frangipan cream & a f9e salpicon ( c&i$ fruit1 mac]at$ 9 ,kirs*4 ,jo9 ! two halves ( ea* pe>1 & treat !m l'anglaise ) v f9e bread-crumbs4 ,fry !m at ! la/ mom5t1 &1 on tak+ !m out ( ! fat1 /ick an angelica /alk into ea*4 ,di% !m on a napk91 & s]ve a ,kirs*-flav\r$ apricot sauce sep>ately4 #behg--,,timbale ,,de ,,poires ,a ,,la ,,val5ci5nes ,two-?irds g>ni% a butt]$ ,*>lotte-m\ld ) ,sav>9 pa/e4 ,let ! pa/e rise by f]m5tation2 bake x1 & let x cool4 ,remove ! top :i* acts z a cov]1 & put x aside2 !n remove all ! crumb f ! inside1 leav+ only ! outside cru/1 & sme> ! latt] ) apricot syrup4 ,decorate ) alt]nate b&s ( sug> gra9s & *opp$1 v gre5 pi/a*ios4 ,treat ! cov] ) apricot syrup & decorate x 9 ! same way4 ,qu>t] "s 8,du*esse10 8,beurre10 8,doy5ne0 or o!r creamy pe>s2 peel !m2 cut !m into some:at ?ick slices1 & cook !m 9 butt] aft] ! mann] ( ,pommes ,*>lotte4 ,:5 ! pe>s are well cook$1 mix ) !m a qu>t] ( _! weight ( apricot jam1 & flav\r ) vanilla liqueur4 ,s]ve ! timbale ) ?is prep>ation2 put its cov] on1 & set x on a w>m di%4 ,s]ve a ,kirs*-flav\r$ apricot sauce sep>ately4 ,apples 7,pommes74 #behh--;,,apple ,,fritt]s ,take "s russet apples1 :i* are ! be/ = ! purpose1 & make a hole ?r\gh _! c5tres ) a tube ?ree-qu>t]s ( an in* 9 diamet]1 to remove ! core & ! pips4 ,peel !m & cut !m into r\ndels "o-?ird ( an in* ?ick1 & mac]ate !m = tw5ty m9utes 9 p[d]$ sug> & br&y or rum4 ,a few m9utes be=e s]v+1 dry !m slightly2 dip ! r\ndels into ?9 batt]1 & plunge !m into pl5ty ( hot fat4 ,dra9 !m1 set !m on a tray1 spr9kle !m ) ic+ sug>1 glaze !m quickly1 & di% !m on a napk94 #behi--;,,apples ,,) ,,butt] ,core "s gray ,calville or russet apples by means ( ! tube-cutt]2 peel !m & p>boil !m = two m9utes 9 boil+ wat]1 conta9+ a little lemon juice4 ,!n set !m 9 a butt]$ sautpan2 add a few tablespoonfuls ( vanilla-flav\r$ syrup1 & cook !m "u cov] 9 ! ov54 ,di% !m on little1 r\nd1 brio*e crotons1 glaz$ 9 ! ov51 & fill ! holl[ ) butt] work$ ) an equal weight ( p[d]$ sug>1 & mix$ ) a little br&y4 ,cov] ! apples ) _! own syrup1 slightly ?ick5$ ) apricot pure4 #beij--,,pommes ,a ,,la ,,bonne-,,femme ,core "s russet apples ) ! tube-cutt]1 & slightly cut !m all r\nd4 ,di% !m1 fill ! holl[ ( ea* ) butt] & p[d]$ sug> mix$2 p\r a little wat] into ! di%1 & g5tly cook ! apples 9 ! ov54 ,s]ve ^! apples z !y /&4 #beia--,,pommes ,a ,,la ,,b\rdal\e ,qu>t]1 peel & trim ! apples1 & cook !m 9 vanilla-flav\r$ syrup1 keep+ !m some:at firm4 ,proce$ = ! re/ ( ! op]ation z direct$ "u ,no4 #bedi4 #beib--,,pommes ,,en ,,*>lotte ,see ,no4 #bdcf4 #beic--,,pommes ,a ,,la ,,*,,tela9e ,take "s m$ium-siz$ apples1 & prep>e !m l ^? ( ,no4 #beij4 ,set !m on a butt]$ di%2 fill ! holl[ 9 ea* ) a salpicon ( half-sug>$ *]ries1 coh]$ ) apricot pure2 cov] ) ?91 frangipan cream2 spr9kle ) cru%$ biscuits & mac>oons & melt$ butt]1 & set ! grat9 to =m 9 a fi]ce ov54 #beid--,,pommes ,a ,,la ,,*evreuse ,on a di%1 set a cu%ion ( a prep>ation = semol9a croquettes4 ,all r\nd arrange a close bord] ( qu>t]$ apples cook$ 9 vanilla-flav\r$ syrup2 g>ni% ! c5tre ) a salpicon ( c&i$ fruit & rais9s1 coh]$ ) an apricot pure1 & cov] ) a ?9 coat ( semol9a4 ,cov] ! :ole ) ord9>y m]+ue1 %ap$ l a dome2 spr9kle "s *opp$ pi/a*ios ^u ! latt]2 dr$ge ) ic+ sug>1 & set to br[n 9 a mild ov54 ,on tak+ ! di% out ( ! ov5 deck ! top ( ! dome1 ) a rosette ( elongat$ angelica loz5ges2 place a small apple1 cook$ 9 p9k syrup1 9 ! middle ( ! rosette1 & surr\nd ! base ( ! entremet ) a circle ( alt]nat$ :ite & p9k1 qu>t]$ apples4 #beie--,,pommes ,a ,,la ,,cond ,poa* "s f9e1 peel$ & trimm$ apples 9 vanilla-flav\r$ syrup4 ,di% !m on a bord] ( rice1 decorat$ ) *]ries & angelica1 z expla9$ "u ,no4 #beea4 #beif--,,pommes ,,grat9,,es ,set ! qu>t]$ apples1 poa*$ 9 vanilla-flav\r$ syrup1 ^u a base ( m9c$ apples prep>$ z = a ,*>lotte & kept some:at /iff4 ,cov] ) fairly ?9 pral9 ,cond2 spr9kle ) ic+ sug>1 & place ! di% 9 a mild ov51 t ! pral9 may dry & col\r slightly4 #beig--,,pommes ,,m]+u,,es ,set ! qu>t]$ apples1 poa*$ 9 vanilla-flav\r$ syrup1 ^u a base ( rice = croquettes1 or ( a m9ce z = a ,*>lotte4 ,cov] ) ord9>y m]+ue1 & smoo? ! latt]1 giv+ x ! %ape ( a dome or a ,*>lotte2 decorate ) ! same m]+ue2 spr9kle ) ic+ sug>1 & bake & br[n 9 a mild ov54 #beih--,,pommes ,a ,,la ,,moscovite ,take "s well-%ap$ apples1 uni=m 9 size2 trim to )9 two-?irds ( _! height1 & )draw ! pulp f _! insides 9 su*wise z to make !m resemble a k9d ( cases4 ,poa* ^! cases 9 a ?9 syrup1 keep+ ! pulp some:at firm2 dra9 !m well1 & set !m on a di%4 ,g>ni% !m1 "o-?ird full1 ) a pure made f ! )drawn pulp1 & fill !m up ) a ,kmmel-flav\r$1 apple-s\ffl prep>ation4 ,cook 9 a mild ov5 = tw5ty m9utes4 #beii--,,pommes ,a ,,la ,,p>isi5ne ,proce$ exactly z = ,no4 #behd4 #bfjj--,,pommes ,a ,,la ,,portugaise ,make cases ( ! apples z "u ,no4 #beih1 & poa* !m 9 ! same way1 keep+ !m some:at firm4 ,g>ni% !m ) /iff frangipan cream1 comb9$ ) grat$ orange r9d1 cru%$ mac>oons1 & currants & sultanas 7bo? wa%$ & swell$ 9 a ,curaao-flav\r$1 lukew>m syrup74 ,di% ^! g>ni%$ apples on a base ( semol9a-croquette prep>ation1 & set !m 9 ! ov5 = t5 m9utes4 ,on tak+ !m out ( ! ov51 coat _! surface ) melt$ r$-currant jelly1 comb9$ ) a f9e juli5ne ( well-p>boil$ orange-ze/4 #bfja--,,rabotte ,,de ,,pommes ,,ou ,,d\illon ,,norman ,prep>e ! apples l ^? 8 la ,bonne-femme10 & enclose ea* 9 a lay] ( f9e1 %ort pa/e4 ,cov] ea* rabotte ) an ind5t$ r\ndel ( ! same pa/e2 gild2 /reak1 & bake 9 a hot ov5 = fifte5 m9utes4 #bfjb--,,pommes ,,ir,,ne ,select "s nice apples2 peel !m1 & cook !m 9 syrup1 keep+ !m some:at firm4 ,:5 !y are cold1 c>efully )draw _! pulp1 t !y may =m a sort ( cases4 ,rub ! pulp ?r\gh a sieve1 sug> x ) vanilla sug>1 & spread a lay] ( x on ! bottom ( ea* apple4 ,fill up ! apple-cases ) vanilla ice1 comb9$ ) a pure ( cook$ plums2 ! proportions be+ "o-?ird ( ! latt] to "o ( ! =m]4 ,cov] ?is ice ) ,kirs*-flav\r$ ,italian m]+ue2 set ! latt] to col\r quickly1 & s]ve in/antly4 #bfjc--;,,flan ,,de ,,pommes ,,*aud ,,n9on ,prep>e a col\rlessly-bak$ flawn cru/4 ,g>ni% x ) apples /ew$ z = a ,*>lotte1 & %ape ^! 9 ! =m ( a dome4 ,^u ^! /ew$ apples set p9k & :ite qu>t]$ apples1 alt]nat+ ! latt] regul>ly2 &1 by means ( a bru% delicately coat ^! qu>t]s ( apple ) "s r$uc$ :ite syrup4 #bfjd--;,,flan ,,de ,,pommes ,a ,,la ,,bateli]e ,l9e a flawn-r+ ) "s %ort pa/e1 & g>ni% x ) apples1 /ew$ z = a ,*>lotte4 ,cov] ! apples ) a dome ( some:at creamy rice = entremets1 comb9$ ) ! :ites ( f\r eggs 7beat5 to a /iff fro?7 p] lb4 ( cook$ rice4 ,bake ! flawn 9 ! usual way1 &1 on tak+ x out ( ! ov51 spr9kle x copi\sly ) ic+ sug>1 & glaze ) a r$-hot iron4 ,v>i\s ,hot ,entremets4 #bfje--,,m9ce ,,pies ,con/itu5ts4--,"o lb4 ( *opp$ suet2 "o & "o-?ird lbs4 ( cold1 cook$ fillet ( beef1 cut into v small dice2 "o lb4 ( pipp$ rais9s2 "o lb4 ( currants & an equal quantity ( sultanas2 "o lb4 ( c&i$ r9ds2 half lb4 ( peel$ & *opp$ raw apples2 ! *opp$ ze/ & ! juice ( an orange2 two-?irds oz4 ( allspice2 "o-six? p9t ( br&y2 & ! same measure ( ,madeira & rum4 ,?or\ghly mix ! :ole2 p\r x into an e>!nw>e j>2 cov] ! latt]1 & let ! prep>ation mac]ate = a mon?4 ,prep>ation4--,l9e "s deep1 butt]$ t>tlet m\lds ) ord9>y %ort pa/e2 g>ni% !m ) ! above prep>ation2 cov] ) a ?9 lay] ( puff-pa/e1 hav+ a hole 9 its c5tre2 seal d[n ?is lay]1 gild1 & bake 9 a hot ov54 #bfjf--;,c,,le/9e ,,omelet ,make an omelet f two eggs1 & g>ni% x ei!r ) cream1 /ew$ fruit or jam4 ,make a some:at l>g] omelet1 & /uff x ) a diff]5t g>ni% f ! "o already us$2 enclose ! fir/ omelet 9 ! second1 & roll ! latt] up 9 ! usual way4 ,spr9kle ) ic+ sug>1 & glaze 9 ! ov5 or ) a r$-hot iron4 #bfjg--;,,eggs ,a ,,la ,,religieuse ,bake a some:at deep flawn-cru/ )\t col\ration1 & h x ( a size 9 proportion to ! numb] ( eggs x has to conta94 ,coat x inside ) a lay] ( pral91 & dry ! latt] well 9 a mild ov54 ,mean:ile poa* ! requir$ numb] ( fre% eggs 9 boil+ milk1 sug>$ to ! ext5t ( a qu>t] lb4 p] qu>t1 & keep !m some:at s(t4 ,dra9 !m1 & set !m 9 ! cru/4 ,betwe5 ea* egg place a small slice ( p9e-apple1 cut to ! %ape ( a cock's comb4 ,?ick5 ! poa*+-milk ) five eggs & six egg-yolks p] qu>t2 pass x ?r\gh a /ra9]3 p\r ! prep>ation ov] ! eggs1 & put ! flawn 9 a mild ov51 t ! cream may be poa*$ & slightly col\r$4 #bfjh--,,pa9 ,,p]du ,,or ,,gild$ ,,cru/ ,cut "s slices "o-half in* ?ick f a brio*e or a /ale loaf & dip !m 9 cold sug>$ & vanilla-flav\r$ milk4 ,dra9 ! slices2 dip !m 9 "s slightly-sug>$ beat5 eggs1 & place !m 9 a fry+-pan conta9+ "s v hot cl>ifi$ butt]4 ,br[n !m on bo? sides2 dra9 !m2 spr9kle !m ) vanilla sug>1 & di% !m on a napk94 #bfji--;,,fruit ,,supr,,me ,a ,,la ,,gabrielle ,prep>e 7#a7 a bord] ( apples1 /ew$ z = a ,*>lotte1 ?ick5$ ) eggs1 & poa*$ 9 a butt]$ & ornam5t$ bord] m\ld4 7#b7 ,a macdo9e ( fruit1 ! quantity ( :i* %\ld be 9 proportion to ! capacity ( ! m\ld & consi/+ ( qu>t]$ pe>s1 cook$ 9 syrup2 p9e-apple1 cut into l>ge loz5ges2 half-sug>$ *]ries2 angelica1 /amp$ into leaf-%apes by means ( ! fancy-cutt]2 & currants & sultanas1 swell$ 9 syrup4 ,set all ^! fruits 9 a sautpan4 ,to e p9t ( ! pe>-syrup add "o lb4 ( sug>1 & cook ! mixture to ! small-ball /age4 ,?is done1 r$uce x by add+ "o-six? p9t ( v ?ick almond milk2 p\r ?is ov] ! fruit1 & simm] v g5tly = t5 m9utes4 ,turn out ! bord] ( apples1 poa*$ 9 a ba9-m>ie1 ^u a di%1 & surr\nd x ) a bord] ( c&i$ *]ries4 ,complete ! macdo9e away f ! fire ) a little v be/ butt]2 p\r x into ! bord]1 & spr9kle on x "s peel$ & f9ely-spl9t]$ almonds4 #bfaj--,,s*ale? ,a ,,la ,,juive ,l9e a greas$ iron saucepan1 or a l>ge m\ld = 8,pommes ,anna10 ) a ?9 lay] ( ord9>y noodle pa/e1 & fill x up ) ! foll[+ prep>ation3--,= a ut5sil l>ge en\gh to hold "o & a half qu>ts3--"o & ?ree qu>t] lbs4 ( /iffly /ew$ russet apples2 "o & a qu>t] lbs4 9 all ( pipp$ ,malaga rais9s1 currants1 & sultanas 7swell$ 9 tepid wat]7 9 equal quantities2 ! f9ely *opp$ half-ze/s ( an orange & a lemon2 a mite ( grat$ nutmeg2 f\r oz4 p[d]$ sug>2 f\r :ole eggs & ! yolks ( six2 & a qu>t] ( a p9t ( ,malaga w9e4 ,mix ! :ole well1 9 advance4 ,cov] ) a lay] ( noodle pa/e2 seal ! latt] well d[n r\nd ! edges2 gild1 & make a slit 9 ! top = ! escape ( /eam4 ,bake x 9 a mod]ate ov5 = fifty m9utes1 & let x re/ t5 m9utes be=e turn+ x out4 #bfaa--;,,engli% ,,t>ts ,^! t>ts are made 9 deep pie or pa/ry-di%es4 ,:atev] be ! fruit us$1 clean x1 peel x1 or core x1 accord+ to its nature4 ,"s fruits are slic$ :ile o!rs are m]ely qu>t]$ or left :ole4 ,set !m 9 ! di%1 to )9 half in* ( its brim2 spr9kle !m ) moi/ or p[d]$ sug>1 & 79 ! case ( fruit ) firm pulps l apples7 ) a few tablespoonfuls ( wat]4 ,?is addition ( wat] is optional &1 9 any case1 may be disp5s$ ) = aque\s fruits4 ,fir/ cov] ! edges ( ! di%1 :i* %\ld be moi/5$ slightly1 ) a /rip ( %ort pa/e1 an in* wide4 ,!n cov] ! di% ) a lay] ( puff-pa/e1 :i* seal d[n well to ! /rip ( pa/e1 already 9 position & slightly moi/5$ = ! purpose4 ,) a bru% moi/5 ! lay] ( pa/e con/itut+ ! cov] ( ! t>t2 spr9kle x ) sug>1 & set ! t>t to bake 9 a mod]ate ov54 ,all ,engli% t>ts are made 9 ?is way1 & all fruits may be us$ ) !m ev5 :51 z 9 ! case ( gooseb]ries1 !y are gre54 ,accompany ^! t>ts by a sauceboat ( raw-cream or by a cu/>d pudd+ 7,no4 #bdjf74 ,cold ,sweets #bfab--,,sauces ,,& ,,accompanim5ts ,,( ,,cold ,,sweets ,cold sweets all[ ( ! foll[+ sauces3-- 7#a7 ,engli% ,cu/>d 7#bcig71 flav\r$ accord+ to fancy4 7#b7 ,syrups ( apricot1 ( mirabelle plums1 ( gre5gages1 ( r$-currant1 c41 ! p>ticul> flav\r ( :i* %\ld always be int5sifi$ by ! addition ( a liqueur 9 keep+ ) ! fruit =m+ ! base ( ! syrup4 ,kirs* & ,m>as*9o are admirably suit$ to ?is purpose4 7#c7 ,pures ( fre% fruit1 su* z /rawb]ries1 raspb]ries1 r$-currants1 etc41 comb9$ ) a little p[d]$ sug>1 & us$ pla9 or mix$ ) a little :ipp$ cream4 7#d7 ,*antilly ,cream1 flav\r$ z fancy may sugge/4 ,f9ally1 c]ta9 entremets all[ ( ! foll[+ sauce3-- #bfac--;,,*]ry ,,sauce ,g5tly melt "o lb4 ( raspb]ry-flav\r$ r$-currant jelly4 ,p\r x into a cold bas91 & add to x an equal quantity ( fre%ly-prep>$ *]ry juice1 ! juice ( two blood-oranges1 a little p[d]$ g+]1 & a few drops ( c>m9e2 ! latt] ) ! view ( giv+ ! prep>ation a suffici5tly /rong & di/9ctive col\r4 ,f9ally add a qu>t] ( a lb4 ( half-sug>$ *]ries1 s(t5$ 9 a tepid1 ,kirs*-flav\r$ syrup4 ,bav>ois4 ,^! are ( two k9ds3-- 7#a7 ,bav>ois ) cream1 & 7#b7 ,bav>ois ) fruit4 #bfad--;,,cream ,,bav>ois ,prep>ation3 ,"w "o lb4 ( ca/or sug> ) f\rte5 egg-yolks 9 a saucepan1 dilute ) a p9t & a half ( boil$ milk1 9 :i* a /ick ( vanilla has previ\sly be5 infus$1 & two-?irds ( an oz4 ( gelat9e dipp$ 9 cold wat]4 ,put ! prep>ation on a mild fire until x prop]ly v5e]s ! )drawn spoon1 & d n let x boil4 ,pass x ?r\gh ! /ra9] into an enamell$ bas92 let x cool1 /irr+ x f "t to "t2 &1 :5 x beg9s to ?ick51 add "o & a half p9ts ( :ipp$ cream1 ?ree oz4 ( p[d]$ sug>1 & two-?irds oz4 ( vanilla sug>4 #bfae--;,,bav>ois ,,aux ,,fruits ,con/itu5ts4--,"o p9t ( fruit pure1 dilut$ ) "o p9t ( syrup at #cj 7sac*>om474 ,add ! juice ( ?ree lemons1 "o oz4 ( dissolv$ gelat9e1 /ra9$ ?r\gh l951 & "o p9t ( :ipp$ cream4 ,! prep>ation = fruit ,bav>ois may be comb9$ ) fruit ( ! same nature z t us$ = ! pure2 & ?is fruit may be add$ raw 9 ! case ( /rawb]ries1 raspb]ries1 r$-currants1 etc41 & poa*$ 9 ! case ( pulpy fruits1 su* z pe>s1 pea*es1 apricots1 etc4 #bfaf--,,! ,,m\ld+ ,,& ,,di%+ ,,( ,,bav>ois ,bav>ois are g5]ally m\ld$ 9 fancy m\lds fitt$ ) a c5tral tube1 slightly greas$ ) sweet almond oil4 ,:5 !y are greas$ !y are incru/$ 9 brok5 ice aft] ! prep>ation has be5 cov]$ ) a r\nd %eet ( :ite pap]4 ,:5 ab\t to s]ve1 ! m\ld is quickly plung$ into tepid wat]1 wip$1 & turn$ out ^u a di%1 :i* may or may n be cov]$ ) a fold$ napk94 ,in/ead ( oil+ ! m\lds !y may be cov]$ ) a ?9 coat ( sug> cook$ to ! c>amel /age1 :i* besides mak+ ! ,bav>ois sightly1 also gives x an excell5t ta/e4 ,ano!r v advisable me?od is t ( s]v+ ! ,bav>ois 9 a deep silv] timbale or di%1 surr\nd$ ) ice4 ,9 ?is case1 ! entremet n hav+ to be turn$ out1 ! prep>ation does n ne$ to be s cohesive1 & is !re=e mu* m delicate4 ,:5 ! ,bav>ois is s]v$ aft] ?is la/ me?od x is sometimes accompani$ by /ew$ fruit or a ,macdo9e ( fre% fruit2 ?\gh1 9 reality1 ^! fruit adjuncts are bett] suit$ to cold pudd+s1 :i*1 9 "s po9ts1 are n unlike ,bav>ois4 ,f9ally1 :5 ! ,bav>ois is m\ld$1 x may be decorat$1 j be=e be+ s]v$1 ) ,*antilly cream laid on by means ( a pip+-bag fitt$ ) a groov$ pipe4 #bfag--;,,bav>ois ,,cl]mont ,take "s vanilla-flav\r$ ,bav>ois prep>ation comb9$ ) ?ree oz4 ( c&i$ *e/nut pure & ?ree oz4 ( c&i$ *e/nuts1 brok5 into small pieces1 p] p9t ( ! prep>ation4 ,hav+ turn$ out ! ,bav>ois1 surr\nd x ) a cr[n ( f9e c&i$ *e/nuts4 #bfah--;,,bav>ois ,,diplomate ,clo! a timbale m\ld ) a lay] ( vanilla-flav\r$ ,bav>ois prep>ation4 ,fill x ) *ocolate & /rawb]ry ,bav>ois prep>ations1 spread 9 alt]nate & regul> lay]s4 #bfai--;,,bav>ois ,,my ,,que5 ,clo! a ,bav>ois m\ld ) a prep>ation ( slightly-sug>$ raw cream1 comb9$ ) dissolv$ gelat9e4 ,!n fill up ! m\ld ) a ,bav>ois prep>ation1 made f /rawb]ry pure & comb9$ ) l>ge /rawb]ries1 mac]at$ 9 ,kirs*4 ,:5 ! entremet is turn$ out surr\nd x ) a bord] ( l>ge /rawb]ries1 also mac]at$ 9 sug> & ,kirs*4 #bfbj--;,,bav>ois ,a ,,la ,,religieuse ,clo! a m\ld ) "s *ocolate dissolv$ 9 a syrup conta9+ a some:at l>ge proportion ( gelat9e4 ,g>ni% ! inside ( ! m\ld ) a vanilla-flav\r$ ,bav>ois prep>ation1 made f pla9 in/ead ( :ipp$ cream4 #bfba--;,,bav>ois ,,rubann ,?is k9d ( ,bav>ois is made f diff]5tly-col\r$ & diff]5tly-flav\r$ prep>ations1 spread 9 alt]nate lay]s 9 ! m\ld4 ,x is !re=e gov]n$ by no h>d & fa/ rules1 & e k9d ( ,bav>ois prep>ation may be us$4 #bfbb--,,v>i\s ,,cream ,,bav>ois ,almond1 anisette1 filb]t1 c(fee1 *ocolate1 ,kirs*1 fre% walnut1 orange1 & violet ,bav>ois1 c41 may be prep>$ aft] ,no4 #bfad2 ! flav\r alone und]go+ any *ange4 #bfbc--,,v>i\s ,,fruit ,,bav>ois ,aft] ! g5]ic recipe1 ,bav>ois may be prep>$ f p9e-apple1 apricots1 /rawb]ries1 raspb]ries1 melon1 etc4 #bfbd--;,,blanc-,,mange ,blanc-mange is sc>cely ev] s]v$ n[adays1 & ?is is a pity2 see+ t1 :5 x is well prep>$1 x is "o ( ! be/ entremets t c be set be=e a d9]4 ,blanc-mange1 z x is prep>$ 9 ,engl&1 is q diff]5t f t g5]ally s]v$2 b x is nev]!less an excell5t & v :olesome entremet1 & t is :y ,i h giv5 its recipe bel[4 ,z a matt] ( fact1 9 ord] to ju/ify its "n1 blanc-mange ought always to be beautifully :ite2 b1 = a long "t s9ce1 ! comp\nd ^w has lo/ its orig9al mean+4 ,! adjective & n\n compos+ x h fus$ "o ) ! o!r to =m a s+le g5]ic title1 :i* may n[ be appli$ ) equal propriety to bo? col\r$ & :ite prep>ations2 & ! v]bal error is s old1 dat+ z x does f pre-,c>me times1 t x w\ld be futile to try & correct x4 #bfbe--;,,fr5* ,,blanc-,,mange ,prep>ation4--,sk9 "o lb4 ( sweet almonds & f\r or five bitt] almonds1 & soak !m well 9 fre% wat] t !y may be q :ite4 ,p\nd !m z f9ely z possible2 add+ to !m ! :ile 79 spoonfuls at a "t7 "o p9t ( wat]4 ,/ra9 ! :ole ?r\gh a /rong t[el1 twi/+ ! latt] tightly2 melt "o lb4 ( loaf-sug> 9 ! result+ milk 7ab\t "o & half p9ts72 add a b>e oz4 ( gelat9e dissolv$ 9 tepid syrup2 /ra9 ! :ole ?r\gh musl91 & flav\r accord+ to ta/e4 ,m\ld+3--,m\ld ! blanc-mange 9 oil$ m\lds fitt$ ) c5tre-tubes z = ,bav>ois4 ,incru/ !m 9 ice t _! cont5ts may set1 & proce$ = ! turn+-out z already direct$4 ,n4,b4--,= ! prep>ation ( almond milk1 mod]n ,cook]y has sub/itut$ = ! proc$ure giv5 above1 :i* is antiquat$1 ano!r :i* consi/s 9 p\nd+ ! almonds ) only a few table-spoonfuls ( wat] & "s v ?9 cream4 #bfbf--;,,blanc-,,mange ,,) ,,fruit ,,& ,,liqueurs ,all fruits1 r$uc$ to pures1 may s]ve 9 ! prep>ation ( blanc-manges1 & ! apportionm5t ( ! +r$i5ts %\ld be z foll[s3--! pure ( ! select$ fruit & ! prep>ation giv5 above 7includ+ ! same am\nt ( gelat9e7 %\ld be mix$ 9 equal quantities4 ,^! blanc-manges take ! "n ( ! fruit ) :i* !y are prep>$1 i4e43 /rawb]ries1 raspb]ries1 apricots1 pea*es1 etc4 ,!y may also be prep>$ ) liqueurs1 :i* %\ld be 9 ! proportion ( "o liqueur glassful to "o qu>t ( ! prep>ation4 ,! be/ liqueurs = ! purpose are ,kirs*1 ,m>as*9o & ,rum4 ,blanc-manges are also made f *ocolate & c(fee1 al?\gh ! flav\r ( ! latt] does n bl5d s well ) t ( almonds z d ! o!r products4 #bfbg--;,,blanc-,,manges 8,,rubann,s0 ,prep>e ^! z direct$ "u ,no4 #bfba1 spread+ ! diff]5tly flav\r$ & col\r$ blanc-mange prep>ations 9 alt]nate ev5 & regul> lay]s4 ,n4,b4--,blanc-mange prep>ations may also be di%$ 9 silv] timbales1 9 good *9a cases1 or 9 deep di%es4 ,by ?is means1 to ! great improvem5t ( ! prep>ation1 ! gelat9e may be r$uc$ to a m9imum quantity1 j en\gh to ensure ! sett+ ( ! blanc-mange & no m4 ,& ! ?+ is q possible inasmu* z !re is no "q ( turn+ out ! entremet4 ,9 8 book 8,! ,p>isian ,cook10 ,c>me recomm5ds ! addition to ! ,blanc-mange ( a qu>t] ( its volume ( v fre%1 good cream2 & ! advice1 com+ z x does f su* an au?oritative s\rce1 is wor? foll[+4 #bfbh--;,,engli% ,,blanc-,,mange ,boil "o qu>t ( milk1 conta9+ f\r oz4 ( sug>1 & p\r x ov] a qu>t] ( a lb4 ( corn-fl\r dilut$ ) half a p9t ( cold milk2 /irr+ briskly ! :ile4 ,smoo? ! prep>ation ) ! :isk1 & cook x ov] an op5 fire = a few m9utes1 )\t ceas+ to /ir4 ,on tak+ x (f ! fire1 flav\r x accord+ to ta/e2 & p\r x1 v hot1 into m\lds previ\sly moi/5$ ) syrup1 t ! m\ld+s may turn out glossy & smoo?4 ,let ! cont5ts ( ! m\lds set2 turn !m out1 & s]ve !m v cold ei!r pla9 or ) an accompanim5t ( /ew$ fruit4 ,*>lottes4 #bfbi--;,,*>lotte ,a ,l',,arlequ9e ,l9e ! bottom ( a ,*>lotte m\ld ) a r\nd piece ( pap]1 & g>ni% ! sides ) upright pieces ( ,gnoise1 glaz$ :ite1 p9k & pale-gre52 alt]nat+ ! col\rs & press+ ! uprights snugly "o aga9/ ! o!r4 ,mean:ile1 take "s /rawb]ry1 *ocolate1 pi/a*io & apricot ,bav>ois prep>ations1 & let !m set 9 flawn-r+s1 ly+ on pieces ( oil$ pap]4 ,cut ! ,bav>ois prep>ations into l>ge dice1 & mix !m ) an ord9>y1 & some:at liquid1 cream ,bav>ois prep>ation4 ,p\r ! :ole into ! m\ld1 & leave to cool4 ,:5 ab\t to s]ve1 turn out ! ,*>lotte2 remove ! piece ( pap] & replace x by a ?9 ,gnoise top1 glaz$ ) 8fondant0 & decorat$ ) c&i$ fruit4 #bfcj--;,,*>lotte ,,c>m5 ,l9e ! ,*>lotte ) gaufrettes1 & g>ni% x ) ! foll[+ prep>ation3--eight oz4 ( /ew$ tomatoes2 f\r oz4 ( /ew$ r$-capsicums1 a p9* ( p[d]$ g+]1 ?ree oz4 ( c&i$ g+] cut into dice1 ! juice ( ?ree lemons1 half a p9t ( hot syrup at #cb 7sac*>om471 & five dissolv$ gelat9e leaves4 ,mix up ! :ole1 &1 :5 ! prep>ation beg9s to ?ick51 add to x "o & ?ree-qu>t] p9ts ( :isk$ cream4 #bfca--;,,*>lotte ,a ,,la ,,*antilly ,prep>e ! ,*>lotte ) gaufrettes1 /uck directly ^u a r\nd base ( dry pa/e1 ei!r ) apricot jam cook$ to ! small-?read /age or ) sug> cook$ to ! small-crack /age4 ,z a help1 a ,*>lotte m\ld may be us$ = ?is op]ation2 x may be laid on ! dry-pa/e base & remov$ :5 ! gaufrettes are all /uck4 ,g>ni% ) :isk$1 sug>$ & vanilla-flav\r$ cream built up 9 pyramid-=m1 & decorate its surface1 by means ( a spoon1 ) ! same cream1 slightly t9t$ ) p9k4 #bfcb--;,,baquet ,,et ,,pani] ,a ,,la ,,*antilly ,a 8,baquet0 7bucket7 is made ) lady's-f+] biscuits1 well trimm$ & /uck ^u a base ( dry pa/e ) sug> cook$ to ! l>ge-crack /age4 ,9 ! middle1 & on ei!r side ( ! baquet1 set a biscuit1 some:at high] ?an ! re/1 ) a hole 9 its top end1 cut by means ( a small r\nd cutt]2 & surr\nd ! baquet ) small ?reads ( *ocolate-flav\r$ almond pa/e1 9 imitation ( iron hoops4 ,! 8,pani]0 7basket7 is made 9 ! same way1 b ) biscuits all ( ! same size1 & )\t ! imitation iron-hoops4 ,on ! base & by means ( sug> cook$ to ! l>ge-crack /age1 fix a h&le ( pull$ sug>1 deck$ ) sug> fl[]s4 ,! baquet & ! pani] are g>ni%$ ) ! same cream z ! ,*antilly ,*>lotte1 & are f9i%$ 9 ! same way1 ) a decoration ( p9k-t9t$ cream4 #bfcc--;,,*>lotte ,,montreuil ,l9e ! bottom & sides ( ! m\ld ) lady's-f+] biscuits4 ,g>ni% ) a ,bav>ois prep>ation consi/+ ( "o p9t ( pea* pure p] qu>t ( ,engli% cu/>d1 & ! usual quantity ( :isk$ cream4 ,add "s v ripe1 slic$ & sug>$ pea*es1 on putt+ ! prep>ation into ! m\ld4 #bfcd--,,op]a ,,*>lotte ,l9e a m\ld ) ,huntley & ,palm]'s sug> waf]s & g>ni% x ) a vanilla-flav\r$ ,bav>ois prep>ation1 comb9$ ) "o-qu>t] ( its bulk ( a smoo? pure ( c&i$ *e/nuts1 & a salpicon ( c&i$ fruit1 mac]at$ 9 ,m>as*9o4 #bfce--;,,*>lotte ,,plombi,,re ,l9e ! ,*>lotte ) lady's-f+] biscuits or ) gaufrettes4 ,:5 ab\t to s]ve1 g>ni% x ) a ,plombire ice 7,no4 #bgie7 & turn x out ^u a napk94 #bfcf--;,,*>lotte ,,r5aissance ,l9e ! bottom ( ! m\ld ) a r\nd piece ( :ite pap]1 & ! sides ) rectangles ( ,gnoise1 glaz$ :ite & p9k4 ,set ! glaz$ sides ( ! rectangles aga9/ ! m\ld4 ,fill ! m\ld1 ?us l9$1 ) a vanilla-flav\r$ ,bav>ois prep>ation1 comb9$ ) raw peel$ & slic$ apricots & pea*es1 p9e-apple cut into dice1 & wild /rawb]ries1 all ^! fruits hav+ be5 previ\sly mac]at$ 9 ,kirs*4 ,let ! prep>ation set 9 ! cool or on ice4 ,:5 ! ,*>lotte is turn$ out1 remove ! r\nd piece ( pap]1 & 9 its place lay a slice ( p9e-apple1 cut f ! ?icke/ "p ( ! fruit & decorat$ ) c&i$ fruit4 #bfcg--;,,*>lotte ,,russe ,make a rosette on ! bottom ( ! m\ld ) "s he>t-%ap$ lady's-f+] biscuits1 & l9e ! sides ) ! same biscuits trimm$1 set upright & close toge!r4 ,?is ,*>lotte may be g>ni%$ ) a vanilla-1 pral9-1 c(fee-1 orange- or *ocolate-flav\r$ cream ,bav>ois prep>ation2 or a ,bav>ois prep>ation made f a pure ( su* fruits z apricots1 p9e-apple1 bananas1 pea*es1 /rawb]ries1 etc4 ,! flav\r or product :i* det]m9es ! "* ( ! ,*>lotte %\ld always be ref]r$ to on ! m5u1 ?us3 ,*>lotte ,russe l',orange or ,*>lotte ,russe aux ,fraises1 etc4 #bfch--;,,creams ,cold creams1 s]v$ z entremets1 belong to two v di/9ct classes3 7#a7 ,cook$ ,creams1 :i* are1 9 %ort1 b a v>iety ( cu/>d4 7#b7 ,! ,creams d]iv$ f natural1 fre% cream1 :ipp$ & sug>$1 ! g5]ic type ( :i* is ,*antilly cream4 ,cook$ ,creams are prep>$ ei!r 9 special little pots1 9 small silv] or porcela9 b[ls1 or 9 m\lds4 ,^? prep>$ 9 m\lds are turn$ out :5 !y are q cold1 & are call$ 8,crmes r5v]ses0 to di/+ui% !m f ! fir/ two k9ds :i* are always s]v$ 9 ! ut5sil 9 :i* !y h cook$4 ,= all t1 ! t]m 8,crme r5v]se0 has gr[n some:at obsolete1 & ! mod]n expression = ?is k9d ( cu/>ds is 8,crme m\le40 ,crme au ,c>amel repres5ts a p]fect type ( ?is class4 ,! cu/>ds s]v$ 9 _! cook+-receptacles are m delicate ?an ! o!rs1 because _! prep>ation does n dem& su* a l>ge quantity ( eggs2 b !y are only s]v$ 9 ! home1 l ,engli% cu/>d4 ,= a /yli% lun*eon or d9n]1 m\ld$ cu/>ds 7,fr4 crmes m\les7 are be/4 #bfci--;,,cr,,me ,a ,,la ,,vanille1 ,,m\l,e ,boil "o qu>t ( milk conta9+ "o-half lb4 ( sug>2 add a /ick ( vanilla1 & let ! latt] infuse = tw5ty m9utes4 ,p\r ?is milk1 little by little1 ov] ?ree eggs & eight yolks1 previ\sly :isk$ 9 a bas91 & :isk briskly ! :ile4 ,pass ! :ole ?r\gh a f9e sieve2 let x re/ = a mom5t or two2 !n completely remove all ! fro? ly+ on its surface1 & p\r ! prep>ation into butt]$ m\lds or into vases specially made = ?is purpose4 ,set to poa* 9 a ba9-m>ie1 9 a mod]ate ov51 keep+ lids on ! ut5sils4 ,n = "o mom5t mu/ ! wat] 9 ! ba9-m>ie boil :ile ! poa*+ is 9 progress2 = ! air conta9$ by ! prep>ation w\ld !n become ov]-heat$1 & ! result w\ld be an inf9ity ( small holes ?r\gh\t ! dep? ( ! cu/>d1 :i* w\ld greatly m> its appe>ance4 ,z a matt] ( fact1 ! cu/>d %\ld poa*1 t is to say1 coagulate1 z ! result ( ! surr\nd+ wat] be+ kept at a con/ant temp]ature ( #ahe ,f4 ,z soon z x is poa*$1 let ! cu/>d cool4 ,:5 x is poa*$ 9 ! ut5sils 9 :i* x is s]v$1 "o egg & eight yolks p] qu>t ( milk w be f\nd suffici5t4 ,! ut5sils %\ld be c>efully wip$ & di%$ on a napk94 ,if ! cu/>d is to be turn$ out1 c>efully ov]turn ! m\ld ^u a di%1 & pull x (f a few m9utes lat]4 ,m\ld$ & pott$ cu/>ds admit ( all ! flav\r+s prop] to entremets2 b ^? :i* suit !m be/ are vanilla1 almond milk1 almond & filb]t pral91 c(fee1 *ocolate1 etc4 ,unless us$ 9 ! =m ( v conc5trat$ ess5ces1 fruit flav\rs are less suit$ to !m4 #bfdj--;,,cr,,me ,,au ,,c>amel ,clo! ! bottom & sides ( a m\ld ) sug> cook$ to ! gold5-c>amel /age1 & fill x up ) a vanilla-flav\r$1 m\ld$-cu/>d prep>ation4 ,poa* & turn x out z direct$4 #bfda--;,,cr,,me ,a ,,la ,,vi5noise1 ,,m\l,e ,?is is a cu/>d ) c>amel1 b in/ead ( clo?+ ! m\ld ) ! latt]1 x is dissolv$ 9 ! hot milk4 ,! cu/>d %\ld be treat$ exactly l ! vanilla-flav\r$ k9d4 #bfdb--;,,cr,,me ,a ,,la ,,flor5t9e ,make a prep>ation ( pral9-flav\r$ cu/>d ) c>amel & poa* x4 ,:5 x is q cold1 turn x out on a di%2 decorate x ) ,kirs*-flav\r$ ,*antilly cream1 & spr9kle its surface ) *opp$ pi/a*ios4 #bfdc--;,,cr,,me ,a ,l',,op,,ra ,poa*1 9 an ornam5t$ bord]-m\ld1 a prep>ation ( pral9-flav\r$ cu/>d4 ,:5 x is turn$ out1 g>ni% its mid/ ) a dome ( ,*antilly cream1 aromatis$ ) pral9$ violets4 ,^u ! bord] set a cr[n ( f9e /rawb]ries1 mac]at$ 9 a ,kirs*-flav\r$ syrup1 & cov] ) a veil ( sug> cook$ to ! l>ge-crack /age4 ,cold ,creams ) a ,:isk$-,cream ,base4 #bfdd--;,,cr,,me ,a ,,la ,,*antilly ,take "s fre% & some:at ?ick cream1 & :isk x until x is suffici5tly /iff to span ! memb]s ( ! :isk4 ,add to x eight oz4 ( p[d]$ sug> p] qu>t ( cream1 & flav\r ) vanilla or fruit ess5ce4 ,:atev] be ! purpose ( ?is cream1 x %\ld1 if possible1 be prep>$ only at ! la/ mom5t4 #bfde--;,,cr,,me ,,aux ,,fruits ,a ,,la ,,*antilly ,! con/itu5ts = ?is prep>ation are a pure ( ! select$ fruit & ,*antilly cream1 9 ! proportion ( "o-?ird ( ! =m] to two-?irds ( ! latt]4 ,! quantities ( sug> & k9d ( flav\r v>y accord+ to ! nature ( ! fruit4 ,x is s]v$ ei!r z an entremet g>ni%1 or alone 9 a b[l1 ) a decoration ( ! same cream1 laid by means ( a pip+-bag fitt$ ) a small ev5 or groov$ pipe4 ,s5d "s lady's-f+] biscuits sep>ately4 #bfdf--;,,cr,,me ,,caprice ,take "s ,*antilly cream1 & add to x "o-qu>t] ( its bulk ( r\ghly brok5-up m]+ues4 ,put ! prep>ation 9 an ic$ ,madele9e-m\ld1 l9$ ) :ite pap]2 seal up ?or\ghly2 /r+ tightly1 & keep ! ut5sil 9 ice = two h\rs4 ,turn out :5 ab\t to s]ve2 remove ! pap]2 & decorate1 by means ( a pip+-bag fitt$ ) a groov$ pipe1 ) ,*antilly cream1 t9t$ p9k ) /rawb]ry & raspb]ry juice4 #bfdg--;,,brise ,,du ,,pr9temps ,take "s violet-flav\r$1 slightly-ic$ ,*antilly cream1 & set 9 small dess]t-di%es1 by means ( a spoon4 #bfdh--,,nu,,es ,,roses ,take "s ,*antilly cream1 aromatis$ ) vanilla-flav\r$ /rawb]ry pure1 & di% x 9 small dess]t-di%es1 by means ( a spoon4 #bfdi--;,,flamri ,boil "o p9t ( :ite w9e & z mu* wat]1 & spr9kle 9 x eight oz4 ( small semol9a4 ,cook g5tly = tw5ty-five m9utes4 ,!n add to ! prep>ation two-?irds lb4 ( p[d]$ sug>1 a p9* ( table-salt1 two eggs1 & ! :ites ( six1 beat5 to a /iff fro?4 ,p\r x into m\lds ) butt]$ sides2 set ^! to poa* 9 ! ba9-m>ie1 & leave !m to cool4 ,turn out1 & coat ) a pure ( raw fruit1 su* z /rawb]ries1 r$-currants1 *]ries1 etc41 reasonably sug>$4 #bfej--;,,jellies ,f ! /&po9t ( _! prep>ation1 jellies are ( two k9ds3 7#a7 w9e- or liqueur-flav\r$ jellies2 7#b7 fruit jellies4 ,b _! base is ! same 9 all cases1 i4e41 gelat9e dissolv$ 9 a c]ta9 quantity ( wat]4 ,! gelat9e %\ld be extract$ f calf's foot1 by boil+ ! latt]2 b1 al?\gh ?is is ! be/ t c be obta9$1 ! means ( obta9+ x are ! mo/ complicat$4 ,! gelat9e b\ght ready-made may also be us$ 9 ! quantities giv5 bel[4 #bfea--;,,calf',s-,,foot ,,jelly ,take "s f9e soak$ & blan*$ calves' feet1 & set !m to cook 9 "o & ?ree-qu>t]s p9ts ( wat] apiece4 ,skim z ?or\ghly z possible2 cov]1 & !n cook v g5tly = sev5 h\rs4 ,?is done1 /ra9 ! cook+-liquor & cle> x ( all grease2 te/ its /r5g?1 aft] hav+ cool$ a little ( x on ice2 rectify x if necess>y ) suffici5t filt]$ wat]1 & once m te/ x by means ( ice4 ,p] qu>t ( calf's-foot jelly1 add eight oz4 ( sug>1 a mite ( c9namon1 half ! r9d ( an orange & lemon1 & all _! juice4 ,= ! cl>ification1 proce$ z direct$ h]eaft]4 #bfeb--;,,jelly ,,) ,a ,,gelat9e ,,base ,dissolve "o oz4 ( /rong gelat9e 9 a qu>t ( wat]4 ,add "o-half lb4 ( sug>1 "o-six? oz4 ( cori&]1 & ! ze/ & juice ( half a lemon & ( a :ole orange2 boil1 & !n let ! prep>ation /& = t5 m9utes away f ! fire4 ,:isk "o & a half egg-:ites 9 a v clean saucepan1 toge!r ) a port w9e-glassful ( :ite w9e1 & p\r ! cle>$ syrup1 little by little1 ov] ! egg-:ites1 :isk+ briskly ! :ile4 ,set ! saucepan on ! fire1 & cont9ue :isk+ until ! boil is rea*$2 !n move ! ut5sil to a corn] ( ! /ove1 & keep ! jelly only j simm]+ = "o-qu>t] ( an h\r4 ,at ! end ( t "t ! cl>ification is complet$2 /ra9 ! jelly ?r\gh a wooll5 bag1 plac$ ov] a v clean b[l1 &1 if ! jelly is turbid aft] ! fir/ "t ( /ra9+1 /ra9 x aga9 & aga9 until x becomes q cle>4 ,let x almo/ cool be=e add+ any flav\r4 ,! ,flav\r+4--,:e!r ! jelly be prep>$ f calves' feet or f gelat9e1 ! above prep>ation is naught else ?an a coh]$ syrup1 to :i* ! addition ( "s flav\r l5ds ! "* ( a jelly4 ,! complem5t>y +r$i5ts = jellies are liqueurs1 good w9es1 & ! juice ( fruit2 & ! quantity ( wat] prescrib$ %\ld be s r$uc$ z to all[ = ! ultimate addition ( ! liquid flav\r+4 ,?us1 e jelly ( :i* ! flav\r is a liqueur ought to be prep>$ ) only n9e-t5?s ( a qu>t ( wat]2 & ! rema9+ "o-t5? ( ! measure is subsequ5tly add$ 9 ! =m ( ,kirs*1 ,m>as*9o1 ,rum1 or ,anisette1 etc4 ,a jelly flav\r$ ) a good w9e1 su* z ,*ampagne1 ,madeira1 ,%]ry1 ,m>sala1 etc41 %\ld conta9 only sev5-t5?s ( a qu>t ( wat] & ?ree-t5?s ( a qu>t ( ! select$ w9e4 ,9 ! case ( fruit jellies1 ! proc$ure diff]s 9 accordance ) ! k9d ( fruit us$4 ,= r$-fruit jellies1 prep>$ f /rawb]ries1 raspb]ries1 r$-currants1 *]ries1 & cranb]ries1 ^! fruits1 :i* %\ld be v ripe1 are rubb$ ?r\gh a sieve1 & comb9$ ) "o-t5? to ?ree-t5?s ( a qu>t ( wat] p] lb41 accord+ z to :e!r ! fruit be m or less juicy4 ,?is done1 filt] ! result+ juice1 & add x to ! jelly 9 ! proportion ( "o "p ( ! =m] to two p>ts ( ! latt]4 ,! jelly %\ld !re=e be twice z /rong z = ! previ\s prep>ation1 9 ord] t x may rema9 suffici5tly consi/5t 9 spite ( ! add$ juice4 ,:5 ! fruit is too juicy1 rub x ?r\gh a sieve2 let ! juice f]m5t = a few h\rs1 & only filt] ! cle> juice :i* results f ! f]m5tation4 ,aque\s-fruit jellies1 prep>$ f grapes1 oranges1 lemons1 & tang]9es1 are made 9 ! same way4 ,! filt]+ ( ^! fruit juices is easily done1 &1 except = ! grapes1 !y ne$ n be set to f]m5t4 ,:5 ^! fruits are n q ripe1 _! juices may be add$ to ! jelly ev5 be=e ! cl>ification--a proc$ure :i* helps to modify _! acidity4 ,! apportionm5t ( ! fruit juices to ! jelly is practically ! same z t ( ! r$-fruit juices4 ,/one-fruit1 su* z apricots1 pea*es1 nect>9es1 plums1 etc41 are (t5 us$ z jelly g>ni%es1 b seldom s]ve z ! flav\r+ base ( a jelly4 ,:5ev] !y are treat$ 9 ?is way1 !y are fir/ plung$ 9 boil+ wat]1 t !y may be peel$2 !y are !n poa*$ & left to cool 9 ! syrup :i* goes t[>ds prep>+ ! jelly4 ,?is jelly1 aft] x has be5 cl>ifi$ & ?ree-p>ts cool$1 %\ld h a little ,kirs* or ,m>as*9o add$ to x1 t its fruit flav\r may be int5sifi$4 #bfec--,,! ,,g>ni% ,,& ,,accompanim5ts ,,( ,,jellies ,z a rule1 jellies are s]v$ pla94 ,sometimes1 h[ev]1 !y are g>ni%$ ) v>i\sly-%ap$1 /ew$ fruits1 symmetrically di/ribut$ 9 ! jelly1 ) _! col\rs nicely contra/$4 ,a jelly prep>$ 9 ?is way is call$ a 8,sudoise ( fruit40 #bfed--;,,gel,,es ,,rubann,,es ,^! are diff]5tly-flav\r$ & diff]5tly-col\r$ jellies m\ld$ 9 alt]nate lay]s1 ev5 & equally ?ick4 ,!y are g5]ally s]v$ )\t g>ni%4 #bfee--;,,jellies ,a ,,la ,,russe ,^! are ord9>y jellies :i* are :isk$ ov] ice until !y beg9 to set4 ,!y are !n spe$ily m\ld$4 ,by skilfully mix+ two or ?ree ( ^! jellies1 ( diff]5t %ades & flav\rs1 at ! mom5t ( m\ld+1 v effective 8,m>bl$ ,jellies0 are obta9$4 #bfef--;,,jellies ,a ,,la ,,moscovite ,^! are ord9>y jellies1 p\r$ into tightly-clos+ m\lds1 ! seal+ ( :i* is ensur$ by a ?read ( butt]1 laid r\nd ! edges ( ! lids4 ,! m\lds are !n surr\nd$ ) brok5 ice1 mix$ ) five lb4 ( freez+ salt & eight oz4 ( saltpetre p] tw5ty-five lb4 ( ice4 ,! cold produc$ by ! salt$ ice causes a fro/$ coat to =m r\nd ! jelly1 ! effect ( :i* is exce$+ly pretty4 ,b ! m\lds %\ld be )drawn f ! ice z soon z ! fro/$ coat is =m$ & ! jelly is set2 = a long] soj\rn 9 ! cold w\ld trans=m ! jelly into an uneatable block ( ice4 ,n4,b4--,mod]n me?ods h greatly simplifi$ ! di%+ & s]v+ ( jellies4 ,!y are n[ di%$ 9 special silv] b[ls or deep di%es1 & !y are n1 z a rule1 m\ld$4 ,! bottom ( ^! ut5sils is sometimes deck$ ) /ew$ fruit or macdo9es ( fruit :i* are cov]$ ) ! jelly2 &1 z ! latt] is s]v$ 9 ! ut5sil itself1 ! quantity ( gelat9e may be r$uc$1 & great] delicacy is ! result4 #bfeg--,,pa9s ,,de ,,fruits ,^! 8pa9s0 are made 9 ord9>y ,*>lotte m\lds4 ,clo! ! m\ld ) a fairly ?ick coat ( jelly1 9 keep+ ) ! flav\r ( ! fruit us$1 :i* may be apricots1 /rawb]ries1 r$-currants1 *]ries1 pea*es1 etc4 ,fill up ! m\ld ) a prep>ation1 made z = a fruit ,bav>ois1 b )\t cream4 ,! am\nt ( gelat9e us$ %\ld !re=e be r$uc$4 #bfeh--;,,cold ,,pudd+s ,cold pudd+s h a great deal 9 common ) ,bav>ois &1 m (t5 ?an n1 ^! two k9ds ( sweets h ! same base4 ,_! di/+ui%+ diff]5ce lies 9 ! fact t ,bav>ois are g5]ally s]v$ )\t a g>ni% or sauce1 :]eas pudd+s always h ei!r "o or ! o!r1 & sometimes bo?4 ,! sauces = pudd+s are ^? giv5 at ! beg9n+ ( ?is *apt]4 ,_! g>ni%es always consi/ ( fruit1 & ! latt] is ei!r /ew$ & s]v$ sep>ately1 or x is c&i$ & comb9$ ) ! pudd+ pa/e4 #bfei--,,pudd+ ,a ,,la ,,boh,,mi5ne ,make "s v small pancakes1 & g>ni% !m ) a salpicon ( c&i$ fruits & currants swell$ 9 tepid wat]1 coh]$ ) "s fairly /iff1 apple pure4 ,close up ! pancakes to ! %ape ( balls or rectangles1 & set !m 9 a butt]$ bord]-m\ld4 ,fill up ! m\ld ) a m\ld$-cu/>d prep>ation 7,no4 #bfci71 conta9+ a good proportion ( :ole eggs1 & poa* 9 a ba9-m>ie4 ,leave ! :ole to cool 9 ! m\ld2 turn out at ! la/ mom5t1 & coat ! pudd+ ) a sabayon1 flav\r$ accord+ to fancy4 #bffj--,,pudd+ ,,diplomate ,decorate ! bottom ( an oil$ deep ,bav>ois-m\ld ) pieces ( c&i$ fruit4 ,fill up ! m\ld ) alt]nate lay]s ( vanilla-flav\r$ ,bav>ois prep>ation & 8lady's-f+]-biscuits10 saturat$ ) ,kirs*4 ,on ea* lay] ( biscuit spr9kle "s currants & rais9s swell$ 9 tepid wat]1 & "h & !re set a tablespoonful ( apricot jam4 ,let ! cont5ts ( ! m\ld set 9 ! cool or on ice1 & turn out j be=e s]v+4 #bffa--,,pudd+ ,,diplomate ,,aux ,,fruits ,prep>e ! pudd+ z above1 b spread a few extra lay]s ( fre% fruit 9 ! m\ld1 su* z v ripe pe>s1 pea*es1 apricots1 etc41 all peel$1 cut into ?9 slices1 & previ\sly mac]at$ ) p[d]$ sug> & half a port w9e-glassful ( ei!r ,kirs*1 ,m>as*9o1 or ,anisette1 etc4 ,:5 ! pudd+ is turn$ out1 surr\nd its base ) "s v cold /ew$ fruit ! same z "o ( ! k9ds us$ inside ! pudd+1 or "s /ew$1 mix$ fruit4 #bffb--,,pudd+ ,,malak(f ,prep>e 7#a7 a gelat9\s ,engli% cu/>d1 comb9$ ) "o p9t ( v fre%1 raw cream p] qu>t2 7#b7 a /ew ( apples & pe>s1 prep>$ z = an apple ,*>lotte2 currants & sultanas1 swell$ 9 tepid syrup2 fre% spl9t]$ almonds2 c&i$ orange r9d1 cut into dice2 slices ( /ale biscuit1 or lady's-f+] biscuits1 saturat$ ) liqueur4 ,oil a ,*>lotte m\ld1 & p\r into x a lay] ( cream half an in* ?ick4 ,^u ?is cream lay a ?ickness ( biscuits1 copi\sly coat$ ) m>malade1 & spr9kle ) rais9s1 almonds & orange-r9d dice4 ,cov] ) a lay] ( cream2 lay a second ?ickness ( biscuits1 & proce$ ?us 9 ! same ord] ) a ,kirs*-flav\r$ cold sabayon4 #bffc--,,pudd+ ,a ,,la ,,nesselrode ,to an ,engli% cu/>d1 prep>$ aft] ,no4 #bcig1 add eight oz4 ( a smoo?1 *e/nut pure1 & f\r oz4 ( currants & sultanas 7swell$ 9 tepid wat]71 & c&i$ orange-r9d & *]ries1 cut into dice2 ^! f\r products %\ld be 9 almo/ equal quantities1 & ought to h be5 previ\sly mac]at$ 9 sweet5$ ,madeira4 ,add "s ,m>as*9o-flav\r$1 :ipp$ cream to ! prep>ation2 apportion+ x z = a ,bav>ois4 ,g>ni% ! bottom & sides ( a ,*>lotte m\ld ) :ite pap]2 p\r ! prep>ation into ! m\ld2 completely close ! latt]1 seal+ ! lid d[n ) a ?read ( butt]1 & surr\nd ! ut5sil ) pl5ty ( salt$ ice4 ,:5 ab\t to s]ve1 turn out on a napk92 remove ! pap]1 & surr\nd ! base ( ! pudd+ ) a cr[n ( f9e1 c&i$ *e/nuts1 or balls ( *ocolate-ic$1 c&i$ *e/nut pure4 ,n4,b4--,! ,engli% cu/>d may be pack$ 9 ! freez]1 mix$ ) :ipp$ cream :5 x is almo/ congeal$1 & !n plac$ 9 a m\ld4 #bffd--,,pudd+ ,a ,,la ,,ri*elieu ,rub "s /ew$ prunes ?r\gh a f9e sieve1 & add to ! pure equal quantities ( v /iff1 ,kirs*-flav\r$ jelly & ! r$uc$ juice ( ! prunes4 ,let a lay] ?ree-qu>t]s ( an in* ?ick1 ( ! prep>ation set on ! bottom ( a ,*>lotte m\ld4 ,9 ! latt] set a small] m\ld 7t9n$ outside71 fill$ ) brok5 ice1 & ei!r fitt$ ) h&les t c re/ on ! brim ( ! fir/ m\ld1 or else suffici5tly deep to be easily grasp$ & remov$ :5 necess>y4 ,! space betwe5 ! sides ( ! two m\lds %\ld measure ab\t ?ree-qu>t]s ( an in*4 ,fill up ?is space ) :at rema9s ( ! prune pure1 ?ick5$ ) jelly2 leave ! prep>ation to set2 )draw ! ice f ! little m\ld2 p\r "s tepid wat] into ! latt]1 t x may be imm$iately deta*$ f ! surr\nd+1 ic$ prep>ation4 ,fill ! space left by ! )drawn m\ld ) "s vanilla-flav\r$ ,bav>ois prep>ation2 leave to set1 & turn out at ! la/ mom5t on a napk94 #bffe--,,pudd+ ,,or 8,,cr,,me ,,re9e ,,des ,f,,es0 ,prep>e ! :ites ( f\r eggs z = ,italian m]+ue 7,no4 #bchc71 & add to ! sug>1 :ile cook+1 its bulk ( qu9ce jelly1 &1 at ! la/ mom5t1 "o & a half ounces ( c&i$ fruit1 cut into dice1 mac]at$ 9 ,kirs* & c>efully dra9$4 ,set ! m]+ue1 9 %apes resembl+ l>ge buttons1 on a %eet ( pap]4 ,boil 9 a ut5sil l>ge en\gh to take ! %eet ( pap]1 f\r qu>ts ( wat]1 conta9+ two & a half lb4 ( sug> & "o-qu>t] p9t ( ,kirs*4 ,slip ! %eet ( pap] into ?is boil+ syrup2 )draw x z soon z x easily sep>ates f ! pieces ( m]+ue2 poa* ! latt]2 dra9 !m on a piece ( l95 & let !m cool4 ,mean:ile1 make two ,bav>ois prep>ations2 "o :ite & vanilla-flav\r$1 & ! o!r p9k & flav\r$ ) ,curaao4 ,9 ^! prep>ations ! quantity ( :isk$ cream %\ld be twice z mu* z = ord9>y ,bav>ois1 :]eas ! quantity ( gelat9e %\ld be r$uc$ by half4 ,set ^! prep>ations 9 ev51 alt]nate lay]s1 9 a slightly-oil$ ic$-,madele9e m\ld1 di/ribut+ ! m]+ues betwe5 ea* lay]4 ,cov] ! m\ld ) a piece ( pap] & a lid1 & keep x surr\nd$ by ice = two h\rs4 ,:5 ab\t to s]ve1 turn x out on a napk94 ,,cold ,,fruit ,,entremets4 ,apricots 7,abricots74 #bfff--;,,abricots ,a ,,la ,,p>isi5ne ,poa* ! halv$ apricots 9 vanilla-flav\r$ syrup4 ,cool !m & dra9 !m2 & recon/ruct ! apricots by jo9+ ! halves toge!r ) a piece ( vanilla ice-cream1 ! size ( a walnut1 9 ! c5tre4 ,set ^! apricots ^u "s l>ge ov]turn$ mac>oons2 cov] ) vanilla-flav\r$ ,*antilly cream1 %ap$ l a cone & spr9kle ) f9e filb]t pral94 #bffg--;,,abricots ,a ,,la ,,royale ,take "s fairly deep t>tlet m\lds1 & set 9 !m "s f9e1 cold1 half-apricots1 poa*$ 9 vanilla-flav\r$ syrup4 ,fill up ! t>tlet m\lds ) v limpid1 ,kirs*-flav\r$ jelly4 ,prep>e a %all[1 ,gnoise bord]1 glaz$ ) r$-currant jelly1 cook$ to ! small-?read /age1 & spr9kle ) *opp$ pi/a*ios4 ,turn out ! t>tlets ( apricot jelly & place !m 9 a cr[n ov] ! bord]4 ,g>ni% ! c5tre ( ! latt] ) *opp$ anisette-flav\r$ p9k jelly4 ,p9e-apple 7,ananas74 #bffh--;,,ananas ,,georgette ,take a f9e :ole p9e-apple1 & holl[ x out to )9 half an in* ( its outside all r\nd & at ! bottom4 ,put aside ! slice cut f ! top1 on :i* is ! bun* ( leaves4 ,fill ! inside ) a ,bav>ois prep>ation made f p9e-apple pure1 comb9$ ) ! )drawn p9e-apple pulp1 cut into ?9 slices1 & leave to set4 ,di% on a napk91 & return ! top slice to ! p9e-apple1 t x may seem unt\*$4 #bffi--;,,ananas ,a ,,la ,,virg9ie ,proce$ exactly z above1 b replace ! p9e-apple ,bav>ois prep>ation by a /rawb]ry k9d1 comb9$1 z be=e1 ) ! pulp )drawn f ! inside ( ! p9e-apple1 cut into dice4 #bfgj--;,,ananas ,a ,,la ,,n9on ,l9e ! sides ( a s\ffl timbale ) vanilla ice-cream1 lay+ x 9 an oblique /rip f ! edge ( ! ut5sil to ! c5tre ( ! bottom ( ! timbale4 ,^u ?is lay] ( ice-cream set two or ?ree r[s ( ?9 p9e-apple slices1 9 su* a way z to make ! slices ( ! la/ r[ project beyond ! edge ( ! timbale4 ,9 ! c5tre ( ! m\ld build a pyramid ( wild /rawb]ries2 cov] ?is ) a raspb]ry pure1 & spr9kle ! latt] ) *opp$ pi/a*ios4 #bfgj;a--,,p9e-,,apple ,a ,,la ,,royale ,take a fre% p9e-apple & cut a slice f its top1 conta9+ ! bun* ( leaves4 ,)draw ! pulp f ! inside1 & leave a ?ickness ( ab\t half an in* all r\nd & on ! bottom4 ,fill x ) a macdo9e ( fre% fruit mac]at$ 9 ,kirs*2 set x 9 ! middle ( a cry/al b[l2 & surr\nd ! base ) a cr[n ( f9e ,montreuil pea*es1 poa*$ 9 a vanilla-flav\r$ syrup1 alt]nat$ by l>ge /rawb]ries1 mac]at$ 9 ,kirs*4 ,return ! bun* ( leaves to its place ^u ! p9e-apple4 ,*]ries 7,c]ises74 #bfga--;,,c]ises ,a ,,la ,,dub>ry ,l9e a flawn-r+ ) good1 %ort pa/e2 set x on a small r\nd bak+-%eet2 prick ! pa/e on ! bottom to prev5t its bli/]+ :ile bak+1 spr9kle ) p[d]$ sug>1 & g>ni% ) f9e1 /on$ *]ries1 press$ snugly "o aga9/ ! o!r4 ,bake ! flawn 9 ! usual way & let x cool4 ,:5 x is q cold cov] ! *]ries ) ,*antilly cream1 comb9$ ei!r ) ord9>y pral9 or ) cru%$ mac>oons4 ,smoo? ! surface ( ! cream1 z also ! sides ( ! flawn2 cov] x ) mac>oon p[d]1 & !n decorate by means ( ! pip+-bag ) :ite & p9k ,*antilly cream4 #bfgb--;,,c]ises ,,au ,,cl>et ,select "s f9e *]ries2 cut (f ! ends ( _! /alks1 & set !m 9 a silv] timbale4 ,p\r suffici5t sweet5$ ,bordeaux w9e 7flav\r$ ) a mite ( c9namon7 ov] !m1 to j cov] !m4 ,close ! timbale1 & keep x on ! side ( ! fire = t5 m9utes1 t ! *]ries may poa*4 ,let !m cool 9 ! syrup2 dra9 ! latt] away2 r$uce x by a ?ird1 & add1 9 ord] to ?ick5 x slightly1 "o tablespoonful ( r$-currant jelly p] six tablespoonfuls ( r$uc$ syrup4 ,s]ve ! *]ries q cold1 & "s lady's-f+] biscuits sep>ately4 ,/rawb]ries 7,fraises74 #bfgc--;,,fraises ,a ,,la ,,cr,,ole ,set "s f9e /rawb]ries & an equal am\nt ( p9e-apple1 cut into dice1 to mac]ate 9 p[d]$ sug> & ,kirs*4 ,arrange a close cr[n ( p9e-apple slices1 also mac]at$ 9 ,kirs*1 ^u a tazza4 ,9 ! middle ( ! cr[n build a pyramid ( ! /rawb]ries & p9e-apple1 & spr9kle ) a ,kirs*-flav\r$ syrup4 #bfgd--;,,fraises ,,fem9a ,select "s f9e /rawb]ries2 spr9kle !m ) sug> & ,gr&-,m>ni] ,curaao1 & leave !m to mac]ate on ice = an h\r4 ,:5 ab\t to s]ve1 spread on ! bottom ( a b[l or timbale a lay] ( orange-ice 7:i* %\ld be comb9$ ) ! mac]at+ liqueur7 & set ! /rawb]ries !reon4 #bfge--;,,fraises ,,m>gu]ite ,set "s wild /rawb]ries to mac]ate 9 sug> & ,kirs*4 ,dra9 !m2 coh]e !m ) an equal quantity ( pomegranate %]bet2 set !m 9 a silv] timbale1 already surr\nd$ ) ice2 cov] ! /rawb]ries ) ,m>as*9o-flav\r$ ,*antilly cream1 & decorate ) ! latt]4 #bfgf--;,,fraises ,,m>quise ,set 9 a timbale surr\nd$ ) ice "s ,*antilly cream1 comb9$ ) half its bulk ( a pure ( wild /rawb]ries4 ,completely cov] ?is cream ) f9e1 fair-siz$ select$ /rawb]ries 7mac]at$ ) ,kirs*71 roll$ at ! la/ m9ute 9 semol9a sug>4 #bfgg--;,,fraises ,,melba ,g>ni% ! bottom ( a timbale ) vanilla ice-cream4 ,^u ?is arrange a lay] ( *oice /rawb]ries1 & cov] ! latt] ) a ?ick1 slightly-sug>$1 fre% raspb]ry pure4 #bfgh--;,,fraises ,,n9a ,prep>e ! /rawb]ries z direct$ "u ,no4 #bfge1 & coh]e !m ) p9e-apple %]bet4 ,di% !m z be=e 9 a timbale1 & cov] !m ) "s ,*antilly cream1 t9t$ p9k by means ( a r$-capsicum pure flav\r$ ) g+]4 #bfgi--;,,fraises ,,roman(f ,mac]ate "s f9e /rawb]ries ) orange juice & ,curaao4 ,set !m 9 a timbale surr\nd$ ) ice1 & cov] !m ) ,*antilly cream1 laid ^u !m by means ( a pip+-bag1 fitt$ ) a l>ge1 groov$ pipe4 #bfhj--;,,fraises ,,wilhelm9e ,mac]ate "s f9e1 l>ge /rawb]ries ) ,kirs*1 p[d]$ sug>1 & orange juice4 ,di% !m 9 a timbale & s]ve a vanilla-flav\r$ ,*antilly cream sep>ately4 #bfha--;,,fraises ,l,,r9a ,take a small black melon ( ,c>mes2 op5 x by cutt+ out a bung-%ap$ piece conta9+ ! /alk1 & remove all its se$s4 ,!n cut out all ! pulp1 by means ( a dess]t-spoon1 & spr9kle x ) p[d]$ sug>4 ,mac]ate ! requir$ numb] ( /rawb]ries 9 ,lr9a liqueur4 ,g>ni% ! inside ( ! melon ) ^! /rawb]ries & ! )drawn pulp2 close ! melon by replac+ ! bung cut out at ! />t1 & keep 9 a refrig]ator = two h\rs1 surr\nd$ by ice4 ,di% on a napk9 at ! la/ mom5t4 #bfhb--;,,fraises 8,r,,ve ,,de ,b,b0 ,select a fair-siz$1 v ripe p9e-apple1 cut (f a slice ( x at ! top & )draw all its pulp )\t bur/+ ! r9d4 ,prep>e a squ>e cu%ion ( ,gnoise1 ab\t two in*es ?ick2 slightly holl[ x out t[>ds its c5tre1 t ! empti$ p9e-apple may be set upright ^u x2 & /ick ! cu%ion ^u a dry-pa/e base1 ( ! same size & %ape z ! =m]4 ,glaze ! ,gnoise cu%ion ) p9k fondant1 decorate ) 8royale0 glaze1 & set a l>ge /rawb]ry at ea* corn]4 ,slice half ( ! )drawn p9e-apple pulp1 & mac]ate x ) ,kirs*1 ,m>as*9o & sug>4 ,p\nd ! rema9+ pulp & press x 9 ord] to extract its juice4 ,set to mac]ate ) ?is p9e-apple juice a suffici5t quantity ( /rawb]ries to ?ree-p>ts fill ! p9e-apple4 ,:5 ab\t to s]ve1 fill ! empti$ p9e-apple ) successive & alt]nate lay]s ( p9e-apple ) ,kirs* & /rawb]ries2 &1 betwe5 ea* lay]1 spread a coat ( vanilla-flav\r$1 ,*antilly cream4 ,close ! p9e-apple ) ! slice cut (f at ! />t1 & set x upright 9 ! holl[ ( ! cu%ion4 ,s]ve ! prep>ation v cold4 #bfhc--;,,fraises ,a ,,la ,,ritz ,set "s well-sug>$ & cool$ /rawb]ries 9 a timbale1 & cov] !m ) ! foll[+ prep>ation3 rub half-p\nd ( wild /rawb]ries ?r\gh a sieve2 add a little ,melba sauce to ! pure1 t x may acquire a p9k t9t2 & !n add ! same quantity ( v /iff vanilla-flav\r$ ,*antilly cream4 ,?or\ghly cool ^! /rawb]ries be=e s]v+ !m4 #bfhd--;,,fraises ,,c>d9al ,set "s f9e1 cool$ /rawb]ries 9 a timbale2 coat !m ) ,melba sauce1 or a pure ( fre% raspb]ries1 & spr9kle ! latt] ) spl9t]$ fre% almonds4 #bfhe--;,,fraises ,,zelma ,,kuntz ,set "s f9e1 cool$ /rawb]ries 9 a timbale4 ,cov] !m ) a raspb]ry pure1 comb9$ ) an equal quantity ( ,*antilly cream4 ,decorate1 by means ( ! pip+-bag1 ) ,*antilly cream1 & spr9kle ) a p[d]$ pral9 ( filb]ts4 ,gooseb]ries 7,groseilles v]tes74 #bfhf--;,,gooseb]ry ,,fool ,poa* "o p\nd ( gre5 gooseb]ries 9 "s ?9 syrup4 ,:5 !y are cook$1 ?or\ghly dra9 !m2 rub !m ?r\gh a sieve1 & collect ! pure 9 a flat saucepan4 ,"w ?is pure on ice1 & add ! necess>y am\nt ( ic+ sug> to x4 ,! am\nt ( ! ic+ sug> v>ies accord+ to ! acidity ( ! fruit & ! sweetness ( ! poa*+-syrup4 ,comb9e ) ! pure an equal quantity ( v /iffly :ipp$ cream2 set ! prep>ation 9 ! %ape ( a dome 9 a timbale3 decorate its surface1 by means ( a pip+-bag1 ) ,*antilly cream1 & s]ve v cold4 ,tang]9es 7,m&>9es74 #bfhg--,,m&>9es ,,alm9a ,cut a slice ( ! r9d f ! /em-end ( ! tang]9es by means ( a r\nd1 ev5 cutt]1 "o in* 9 diamet]4 ,!n empty !m1 & fill ! r9ds ) a prep>ation ( ,bav>ois ) violets1 comb9$ ) crumbl$ lady's-f+] biscuits1 spr9kl$ ) ,m>as*9o4 ,close ! tang]9es ) ! slice cut (f at ! />t2 let !m set 9 a cool place1 &1 at ! la/ mom5t1 lay !m on a di% cov]$ ) a fold$ napk94 #bfhh--,,m&>9es ,a ,,la ,,cr,,me ,empty ! tang]9es1 & fill _! peels ) a some:at ?ick tang]9e ,bav>ois prep>ation1 comb9$ ) a ?ird ( its bulk ( fre%1 raw cream4 ,place !m 9 ice until !y h to be s]v$2 di% !m z direct$ 9 ! prec$+ recipe4 #bfhi--,,m&>9es ,,en ,,surprise ,proce$ z = ! oranges1 b = ! orange ice sub/itute tang]9e jelly4 ,oranges4 #bfij--,,oranges ,,au ,,blanc-,,mange ,cut ! oranges & empty !m z direct$ 9 ! case ( tang]9es4 ,!n fill !m ) ,fr5* blanc-mange 7,no4 #bfbe71 & let x set4 ,close ! oranges ) ! slices cut (f at ! />t1 & di% !m on a napk94 #bfia--,,oranges ,,rubann,,es ,g>ni% ! empty orange-r9ds ) regul> lay]s ( v>i\sly col\r$ & flav\r$ blanc-manges1 or ) alt]nat$ fruit jellies4 ,:5 ab\t to s]ve1 qu>t] ! oranges4 ,n4,b4--,^! qu>t]$ oranges are sometimes us$ = ! g>ni%+ ( cold entremets4 #bfib--,,oranges ,,en ,,surprise ,cut a lat]al slice f ea* orange1 repres5t+ ab\t "o-f\r? ( _! height1 & empty !m4 ,g>ni% ! peels ) orange ice2 cov] ! latt] ) ,italian m]+ue2 set ! g>ni%$ peels on brok5 ice1 ly+ on a tray1 & set !m 9 a suffici5tly hot ov51 to quickly col\r ! m]+ue4 ,on tak+ ! oranges out ( ! ov51 close ea* ) ! slices cut f !m at ! />t1 9 :i* are /uck imitation leaves & /alks1 made f pull$ sug>4 ,di% !m on a napk94 #bfic--,,oranges ,,s\ffl,,es ,,en ,,surprise ,empty ! oranges z above2 g>ni% ! r9ds ) an orange s\ffl prep>ation1 & cook ! latt]4 ,on tak+ ! oranges out ( ! ov51 cov] ! s\ffl ) ! slices cut (f at ! />t2 di% ! oranges on a napk91 & s]ve !m in/antly4 ,pea*es & ,nect>9es 7,p*es et ,nect>9es74 ,z nect>9es may be prep>$ aft] ! same recipes z pea*es1 !re is no ne$ to give special recipes = ! =m]4 #bfid--,p,,*es ,,aiglon ,aft] hav+ peel$ ! pea*es1 poa* !m 9 a vanilla-flav\r$ syrup1 & leave !m to cool !re94 ,dra9 !m1 di% !m ^u a lay] ( vanilla ice-cream1 spread 9 a false-bottom$ silv] timbale1 ! inn] comp>tm5t ( :i* conta9s brok5 ice4 ,spr9kle cry/allis$ violets ov] ! pea*es2 set ! timbale on a block ( ice1 c>v$ to repres5t an eagle1 & cov] ! :ole ) a veil ( spun sug>4 #bfie--,p,,*es ,a ,l',,aurore ,poa* ! peel$ pea*es 9 a ,kirs*-flav\r$ syrup1 & let !m cool !re4 ,dra9 !m2 di% !m 9 a silv] timbale1 ^u a lay] ( 8ic$ m\sse ) /rawb]ries10 & coat ! :ole ) a ,curaao-flav\r$ sabayon4 #bfif--,p,,*es ,,alex&ra ,poa* ! pea*es 9 a vanilla-flav\r$ syrup & let !m completely cool4 ,di% !m 9 a timbale surr\nd$ by ice conta9+ on its bottom a lay] ( vanilla ice-cream1 cov]$ ) a /rawb]ry pure4 ,spr9kle ! pea*es ) :ite & r$ rose-petals1 & veil ! :ole ) spun sug>4 #bfig--,p,,*es ,,c>d9al ,poa* ! pea*es 9 vanilla-flav\r$ syrup1 &1 :5 !y are q cold1 di% !m 9 a timbale4 ,cov] !m ) a v r$1 sweet5$1 raspb]ry pure1 flav\r$ ) ,kirs*1 & spr9kl$ ) v :ite1 spl9t]$ fre% almonds4 #bfih--,p,,*es ,,dame-,,blan*e ,poa* ! pea*es 9 vanilla-flav\r$ syrup4 ,:5 !y are cold1 set !m 9 a timbale ^u a lay] ( vanilla ice-cream1 cov]$ ) ?9 slices ( p9e-apple mac]at$ 9 ,m>as*9o & ,kirs*4 ,betwe5 ea* pea*1 & 9 e crevice1 put "s balls ( ,*antilly cream1 laid by means ( a pip+-bag1 fitt$ ) a groov$ pipe4 #bfii--,p,,*es ,,melba ,poa* ! pea*es 9 vanilla-flav\r$ syrup4 ,di% !m 9 a timbale ^u a lay] ( vanilla ice-cream1 & coat !m ) a raspb]ry pure4 #bgjj--,p,,*es ,,petit-,,duc ,prep>e ! pea*es z "u ,no4 #bfih1 b use small heaps ( r$-currant jelly in/ead ( balls ( cream4 #bgja--,p,,*es ,a ,,la ,,sultane ,poa* ! pea*es 9 vanilla-flav\r$ syrup1 & let !m cool4 ,di% !m 9 a timbale ^u a lay] ( pi/a*io ice1 & coat !m ) v cold1 ?ick5$ syrup1 flav\r$ ) rose ess5ce4 ,veil ! :ole ) spun sug>1 & set ! timbale ^u a block ( ice4 #bgjb--,p,,*es ,,au ,,*ateau-,,laffite ,scald ! pea*es2 peel !m1 & cut !m 9 two4 ,poa* !m 9 suffici5t ,*teau-,laffite w9e to cov] !m1 & sug> ! w9e to ! ext5t ( t5 oz4 ( sug> p] bottle4 ,leave !m to cool 9 ! syrup1 & di% !m 9 a silv] timbale4 ,r$uce ! w9e by ?ree-qu>t]s2 ?ick5 x ) a little raspb]ry-flav\r$1 r$-currant jelly4 ,:5 ?is syrup is q cold1 spr9kle ! pea*es ) x4 #bgjc--,p,,*es ,a ,l',,imp,,ratrice ,cut ! pea*es 9 two2 poa* !m 9 a vanilla-flav\r$ syrup1 & let !m cool4 ,!n dra9 & dry !m2 g>ni% ! cut side ( ea* ( ! half-pea*es ) en\gh vanilla ice-cream to give !m ! appe>ance ( :ole fruit4 ,coat ! pea*-side ( ea* ) "s /iff apricot sauce1 & roll !m 9 pral9$ spl9t]$ almonds4 ,di% ^! pea*es ^u a cu%ion ( ,gnoise1 saturat$ ) ,kirs* & ,m>as*9o1 set ^u a dry-pa/e base1 & glaz$ ) raspb]ry glaze4 ,veil ! :ole ) spun sug>4 #bgjd--,p,,*es ,,rose-,,*,,ri ,poa* ! pea*es 9 vanilla-flav\r$ syrup1 & let !m cool4 ,di% !m 9 a timbale2 cov] !m ) a pure ( p9e-apple ) ,clicquot1 & s]ve v cold4 #bgje--,p,,*es ,,rose-,,pompon ,scald & peel "s f9e pea*es2 poa* !m 9 vanilla-flav\r$ syrup1 & let !m cool4 ,/one !m )\t op5+ or break+ !m ov]mu*1 & 9 ! place ( ! /one1 put "s v firm vanilla ice-cream4 ,set ^! recon/ruct$ pea*es 9 a silv] timbale1 ^u a lay] ( raspb]ry ice2 cov] !m ) pral9$ ,*antilly cream2 & be=e s]v+ put !m = ?irty m9utes 9 ! refrig]ator4 ,at ! la/ mom5t1 veil ! timbale ) p9k1 spun sug>4 ,pe>s 7,poires74 #bgjf--,,poires ,,alma ,peel ! pe>s & poa* !m 9 a syrup made f "o qu>t ( wat]1 "o-half p9t ( port w9e1 eight ounces ( sug>1 & ! blan*$ & *opp$ ze/ ( an orange4 ,cool3 di% !m 9 a timbale2 spr9kle !m ) p[d]$ pral91 & s]ve a ,*antilly cream at ! same "t4 #bgjg--,,poires ,,c>d9al ,poa* ! pe>s 9 a vanilla-flav\r$ syrup1 & !n proce$ z direct$ "u ,no4 #bfig4 #bgjh--,,poires ,a ,,la ,,c>ignan ,ev5ly turn "s v f9e dess]t pe>s1 & cook !m 9 a vanilla-flav\r$ syrup2 keep+ !m fairly firm4 ,dra9 !m on a di% & let !m cool4 ,?is done1 trim !m flat at _! base1 & empty !m f und]nea? by means ( a root spoon1 aft] hav+ outl9$ ! circumf]5ce ( ! op5+ ) an ev5 r\nd cutt]4 ,fill !m ) a prep>ation ( 8,bombe au *ocolat pral90 7see ,bombe1 ,no4 #bhbf74 ,close !m up ) a little r\ndel ( ,gnoise1 /amp$ out by means ( ! same cutt] z t us$ above4 ,set ! pe>s on a tray2 coat !m spe$ily ) apricot jam cook$ to ! small-?read /age2 glaze !m ) *ocolate fondant1 & keep !m = ?ree h\rs 9 a v cold refrig]ator4 ,mean:ile1 prep>e z _m small ,gnoise squ>es z !re are pe>s2 & make !m "o-qu>t] in* wid] ?an ! diamet] ( ! pe>s4 ,saturate ^! squ>e bases ) ,anisette1 & by means ( a little apricot jam cook$ to ! small-?read /age1 /ick ea* ( !m on to v ?91 dry-pa/e bases ( ! same size4 ,coat ^! prep>$ bases ) ! same apricot jam1 & g>ni% !m all r\nd1 z also _! uncov]$ corn]s1 ) pral9$ spl9t]$ almonds4 ,:5 ab\t to s]ve1 take ! pe>s out ( ! refrig]ator1 set !m on ^! bases3 /ick into ea* a /alk & a leaf1 made f pull$ sug>2 & di% on a napk94 ,n4,b4--,ea* pe> %\ld be cut v]tically into two1 ?ree1 or f\r pieces1 subject to its size4 #bgji--,,poires ,f,,licia ,poa* "s qu>t]$ ,william pe>s 9 vanilla-flav\r$ syrup & let !m cool4 ,cook also1 9 a p9k syrup1 "s v small halv$ pe>s4 ,di% ! qu>t]s 9 ! middle ( a bord] ( ,vi5nese cream 7,no4 #bfda7 laid out ^u a di%4 ,cov] !m ) a pyramid ( vanilla-flav\r$ ,*antilly cream1 & spr9kle its surface ) cru%$1 r$ pral9es4 ,surr\nd ! cream bord] ) ! p9k half-pe>s4 #bgaj--,,poires ,a ,,la ,,flor5t9e ,fill an oil$ bord]-m\ld ) a semol9a ,bav>ois prep>ation1 & let x set4 ,turn x out at ! la/ mom5t1 & g>ni% ! middle ( ! bord] ) /ew$ pe>s1 coh]$ by means ( a vanilla-flav\r$ apricot pure4 #bgaa--,,poires ,h,l,,ne ,poa* ! pe>s 9 vanilla-flav\r$ syrup & let !m cool4 ,:5 ab\t to s]ve1 di% !m 9 a timbale ^u a lay] ( vanilla ice-cream1 spr9kl$ ) cry/allis$ violets4 ,s]ve a hot1 *ocolate sauce sep>ately4 #bgab--,,poires ,,m>quise ,cook ! pe>s 9 a vanilla-flav\r$ syrup1 & dra9 !m t !y may cool4 ,?is done1 coat !m aga9 & aga9 ) "s v /iff raspb]ry-flav\r$ r$-currant jelly1 & spr9kle !m in/antly ) *opp$1 burnt almonds4 ,set ! pe>s on a 8,diplomatic ,pudd+10 made 9 a manqu m\ld1 & turn$ out on a r\nd di%4 ,surr\nd ! base ( ! pudd+ ) a bord] ( apple-jelly crotons1 neatly cut to triangul> %apes4 #bgac--,,poires ,,m>y-,,g>d5 ,cook ! pe>s 9 syrup2 cool !m1 & di% !m on a timbale1 ^u a ,melba sauce1 comb9$ ) half-sug>$ *]ries1 s(t5$ 9 tepid wat] = a few m9utes4 ,decorate ! pe>s ) ,*antilly cream4 #bgad--,,poires ,,melba ,poa* ! pe>s 9 a vanilla-flav\r$ syrup1 & proce$ z direct$ "u ,no4 #bfii4 #bgae--,,poires ,,pral9ees ,/ew ! pe>s & let !m cool4 ,set !m 9 a timbale1 & coat ) "s ,frangipan cream1 ?9n$ by means ( a little raw cream4 ,betwe5 ea* pe>1 set a well-m\ld$ tablespoonful ( ,*antilly cream1 & cov] ! :ole ) concass$-almond pral94 ,s]ve a cold or hot *ocolate sauce at ! same "t4 #bgaf--,,poires ,a ,,la ,,religieuse ,/ew ! pe>s 9 a vanilla-flav\r$ syrup2 cool !m1 & di% !m 9 a %all[ porcela9 timbale equal 9 dep? to ! l5g? ( ! pe>s4 ,cov] !m ) a some:at ?9 *ocolate ,bav>ois prep>ation1 & place ! :ole = two h\rs 9 ! refrig]ator be=e s]v+4 #bgag--,,poires ,,au ,,rhum ,/ew ! pe>s & set !m 9 a timbale4 ,?ick5 ! syrup ) arr[root1 col\r x fa9tly ) p9k2 flav\r x ) rum2 p\r x ov] ! pe>s1 & let !m cool4 ,n4,b4--,^! pe>s may also be s]v$ hot1 aft] ! same recipe2 except t ! rum is p\r$ ov] ! pe>s1 hot1 at ! la/ mom5t1 & set alight at ! table4 #bgah--,,poires ,a ,,la ,,re9e ,,emma ,m\ld a ,flamri prep>ation 9 an ev5 bord]-m\ld1 decorat$ ) c&i$ fruit4 ,set ?is to poa*1 &1 :5 x is cold1 turn x out on a r\nd di%4 ,9 ! middle set a pyramid ( qu>t]$ pe>s1 /ew$ 9 a vanilla-flav\r$ syrup2 coat ! qu>t]s ) ,frangipan cream1 comb9$ ) a qu>t] ( its bulk ( cru%$1 dry mac>oons1 & ) d\ble its volume ( v /iff ,*antilly cream4 ,decorate ! top1 by means ( a pip+-bag1 ) ,*antilly cream2 & s]ve "s ,kirs*-flav\r$ apricot sauce sep>ately4 ,apples4 #bgai--,,pommes ,a ,,la ,,royale ,peel "s small apples1 core !m by means ( a tube-cutt]1 & poa* !m 9 vanilla-flav\r$ syrup4 ,:5 !y are q cold1 coat !m ) r$-currant jelly1 & di% !m 9 a circle1 ea* ^u a t>tlet ( blanc-mange4 ,g>ni% _! mid/ ) *opp$ ,m>as*9o jelly4 ,v>i\s ,cold ,sweets 7,entremets74 #bgbj--;,,biscuit ,a ,,la ,,re9e ,cook1 9 a manqu m\ld1 a ,savoy-biscuit prep>ation1 & let x cool4 ,) a little apricot jam1 cook$ to ! small-?read /age1 /ick ?is biscuit on a dry-pa/e base2 saturate x ) cold syrup1 flav\r$ ) ,kmmel1 & by means ( a pip+-bag decorate x all r\nd & on its edges ) royale ic+4 ,turn out ^u x a ,bav>ois ) ,m>as*9o1 m\ld$ 9 a ,ri*elieu m\ld ( proportionate size4 #bgba--;,,cro,,te ,a ,,la ,,mexica9e ,cut "s slices ?ree in*es long by "o-?ird in* ?ick f a /ale ,gnoise4 ,coat !m ) a ,cond pral91 & dry !m 9 a mod]ate ov54 ,set ^! crotes 9 a cr[n on a r\nd di%1 & g>ni% _! mid/ ) a rocky pyramid ( plombire ice1 project+ above !m4 #bgbb--;,,diplomate ,,aux ,,fruits ,prep>e 7#a7 a base ( ,gnoise ) fruit1 glaz$ ) apricot jam1 cook$ to ! small-?read /age2 7#b7 a ,bav>ois ) fruits4 ,turn out ! latt] ^u ! =m]1 & surr\nd ! :ole ) /ew$ fruit ( ! same k9d z ^? us$ = ! ,bav>ois4 #bgbc--;,,ile ,,flottante ,take a /ale ,savoy biscuit1 & cut x into ?9 slices4 ,saturate ! latt] ) ,kirs* & ,m>as*9o1 coat !m ) apricot jam1 & spr9kle ! latt] ) currants & *opp$ almonds4 ,put ! slices "o ^u ! o!r1 9 su*wise z to recon/ruct ! biscuit1 & coat ! latt] ) a lay] ( sweet5$ & vanilla-flav\r$ ,*antilly cream4 ,spr9kle ! cream ) spl9t]$ pi/a*ios & currants2 set ! :ole on a tazza1 & surr\nd x ) vanilla-flav\r$ ,engli% cu/>d1 or raspb]ry syrup4 #bgbd--,,milk ,,junket ,g5tly heat "o qu>t ( milk4 ,:5 x has rea*$ #ie ,f4 take x (f ! fire2 add two & "o-half oz4 ( sug> to x2 flav\r x z fancy may sugge/2 put into x six drops ( russet-apple ess5ce 7or two pa/ils ( russet-apple ess5ce1 dissolv$ 9 six drops ( wat]72 p\r x into a timbale1 & s]ve x v cold4 ,n4,b4--,?is v delicate & simple entremet is little else1 inde$1 ?an flav\r$ & sweet5$ milk1 caus$ to set by ! comb9$ ag5cies ( heat & russet-apple ess5ce4 #bgbe--,,mac,,do9e ,,( ,,cool$ ,,fruit ,take "s fre% fruit ( ! season1 su* z ripe ,william pe>s & pea*es1 peel$ & slic$ apricots & bananas1 & add to x "s small or l>ge /rawb]ries1 raspb]ries1 :ite- & r$-currants2 sk9n$1 fre% almonds1 etc4 ,set ^! fruits 9 a timbale surr\nd$ by ice1 mix+ !m well toge!r2 spr9kle !m ) a syrup at #cj 7sac*>om471 flav\r$ ) ,kirs* or ,m>as*9o1 & let !m mac]ate = an h\r or two2 tak+ c>e to toss !m f "t to "t4 #bgbf--;,,eug5ia3 ,,italian ,,cream ,select "s v ripe ,eug5ia2 peel1 slice1 & set to mac]ate 9 a b[l1 ) ,m>as*9o-flav\r$ syrup4 ,set ! fruit 9 a timbale1 ^u a lay] ( vanilla ice-cream2 decorate !m on top ) ,*antilly cream1 & spr9kle ! latt] ) cry/allis$ violets4 #bgbg--,,m>quise ,,alice ,prep>e a pral9-flav\r$ ,bav>ois 9 a manqu m\ld3 g>ni% ! inside ) lady's-f+] biscuits1 saturat$ ) ,anisette4 ,turn x out on a di%1 & completely cov] x ) an ev5 coat ( v /iff1 sweet5$ & vanilla-flav\r$ ,*antilly cream4 ,on top1 lay "s p>allel l9es ( r$-currant jelly1 by means ( ! pip+-bag2 & !n cut ^! l9es at "r angles1 ) ! po9t ( a small knife4 ,surr\nd ! base ) small puff-pa/e triangles1 coat$ ) 8,pral9 a ,cond10 dri$ 9 ! ov54 #bgbh--,,melon ,a ,l',,ori5tale ,take a melon t is j ripe2 make a circul> incision r\nd its /alk1 & remove ! result+ bung4 ,get rid ( ! se$s & )draw ! pulp by means ( a silv] spoon4 ,cut ! pulp into dice4 ,copi\sly spr9kle ! inside ( ! melon ) ic+-sug> & fill x up ) wild /rawb]ries & ! pulp dice1 spread 9 alt]nate lay]s1 spr9kl$ ) sug>4 ,complete ) "o-six? p9t ( ,kirs*2 close ! melon ) ! excis$ bung1 seal ! jo9t ) a ?read ( butt]1 & keep ! melon 9 ! cool = two h\rs4 ,di% x on a napk91 & s]ve gaufrettes at ! same "t4 #bgbi--,,melon ,,frappe ,select two v ripe1 m$ium-siz$ melons1 &1 ) ! entire pulp ( "o ( !m1 cle>$ ( all ! r9d & se$s & rubb$ ?r\gh tammy1 prep>e a ,granit aft] ,no4 #bicj4 ,cut ! o!r melon r\nd ! /alk & op5 x4 ,completely remove ! se$s2 &1 by means ( a silv] spoon1 )draw ! pulp piecemeal1 & set x to mac]ate on ice ) a little sug> & "o ( ! foll[+ w9es or liqueurs3 ,port1 ,curaao1 ,rum1 ,kirs* or ,m>as*9o4 ,keep ! empti$ r9d = ?irty m9utes 9 a refrig]ator4 ,:5 ab\t to s]ve1 set ! empti$ melon on a small block ( fancifully c>v$ ice1 & fill x up ) ! ,granit & ! mac]at$ pulp spread 9 alt]nate lay]s4 ,:5 ! melon is full1 return ! excis$ bung to its place4 ,n4,b4--,?is melon is s]v$1 by means ( a spoon1 ^u ic$ plates1 & x (t5 takes ! place ( ices at ! end ( a d9n]4 #bgcj--,,melon ,,en ,,surprise ,empty ! melon z above1 & fill x ) a macdo9e ( fre% fruits1 comb9$ ) ! )drawn pulp ( ! melon1 cut into dice & coh]$ ) a sug>$ & ,kirs*-flav\r$ pure ( wild /rawb]ries4 ,close ! melon & keep x 9 ! refrig]ator = two h\rs4 #bgca--;,,g>ni%$ ,,m]+ues ,jo9 ! m]+ue %ells toge!r 9 c\ples1 by means ( "s /iff sug>$ & flav\r$ ,*antilly cream or ) "s sort ( ice1 & di% !m on a napk94 #bgcb--,,mont-,,blanc ,,aux ,,fraises ,add "s small wild /rawb]ries mac]at$ 9 cold1 vanilla-flav\r$ syrup & dra9$1 to "s v /iff ,*antilly cream2 ! proportions be+ f\r oz4 ( ! =m] p] qu>t ( ! latt]4 ,di% 9 ! %ape ( a dome2 surr\nd ! base ) l>ge /rawb]ries1 roll$ 9 beat5 egg-:ites & !n 9 semol9a sug>1 & decorate ! surface ) l>ge & v r$ half-/rawb]ries4 #bgcc--,,mont-,,blanc ,,aux ,,m>rons ,cook "s *e/nuts 9 sweet5$ & vanilla-flav\r$ milk & rub !m ?r\gh a sieve1 ov] an ov]turn$1 ev5 bord]-m\ld2 9 ord] t ! *e/nut pure1 fall+ 9 ! =m ( v]micelli1 may g>ni% ! m\ld naturally4 ,fill up ! m\ld ) ! pure t has fall5 ov] ! sides ( ! m\ld2 turn out ! bord] on a di%1 & 9 ! mid/ set an irregul> & jagg$ m\nd ( sug>$ & vanilla-flav\r$ ,*antilly cream4 #bgcd--,,mont-,,rose ,prep>e a ,*>lotte1 ,plombire 9 a %all[ ,madele9e ice-m\ld4 ,hav+ turn$ out ! ,*>lotte on a di%1 cov] x on top ) tablespoonfuls ( ,*antilly cream1 comb9$ ) a pure ( fre% raspb]ries1 & s %ap$ z to imitate a pyramidic rock4 #bgce--,,ufs ,a ,,la ,,neige ,m\ld "s ord9>y m]+ue1 by means ( a spoon1 to repres5t eggs2 & drop ! m\ld+s into a sautpan conta9+ "s boil+ sug>$ & vanilla-flav\r$ milk4 ,turn ! m]+ues ov] 9 ! milk1 t !y may poa* ev5ly1 &1 z soon z !y are firm1 dra9 !m 9 a sieve4 ,/ra9 ! milk ?r\gh musl92 add six egg yolks1 & ) x prep>e an ,engli% cu/>d4 ,set ! egg-%ap$ m]+ues on a tazza & cov] !m ) ! prep>$ cu/>d1 kept v cold4 #bgcf--,,m\ld$ ,,ufs ,a ,,la ,,neige ,prep>e ! m]+ues & ! ,engli% cu/>d z above2 b to ! latt] add five or six gelat9e leaves soak$ 9 cold wat]4 ,set ! egg-%ap$ m]+ues 9 an oil$ bord]-m\ld2 cov] !m ) ! v cold cu/>d1 :i*1 h[ev]1 %\ld n h set2 & let ! prep>ation set 9 ! cool1 or surr\nd$ by ice4 #bgcg--,,m\ssel9es ,d',,ufs ,,rejane ,by means ( a pip+-bag1 fitt$ ) an ev5 pipe1 lay "s ord9>y m]+ues ^u %eets ( :ite pap]1 9 %apes resembl+ l>ge mac>oons4 ,slip ! %eets ( pap] into boil+1 sug>$ & vanilla-flav\r$ milk1 & )draw ! %eets ( pap] z soon z ! m]+ues sev] f !m4 ,complete ! poa*+ ( ! m]+ues1 & dra9 !m4 ,set ^! m]+ues1 two by two1 9 silv] or porcela9 egg-di%es2 place a f9e1 poa*$ half apricot 9 ! middle ( ea*1 & cov] ! :ole ) a few teaspoonfuls ( ,engli% cu/>d4 #bgch--,,m\ssel9e ,,( ,,eggs1 ,,mimi ,?is is a prep>ation ( ord9>y ,italian m]+ue1 poa*$ 9 a ba9-m>ie1 9 a c>amel-clo!d m\ld4 ,let ! cont5ts get q cold be=e turn+ out1 & s]ve "s /ew$1 fre% fruit & an ,engli% cu/>d sep>ately4 #bgci--,,rice ,a ,l',,imp,,ratrice ,make a vanilla-flav\r$ prep>ation ( rice = entremets1 us+ ! quantities ( milk & sug> already prescrib$4 ,:5 ! rice is cook$1 & some:at cold1 add to x f\r oz4 ( a salpicon ( c&i$ fruit & f\r tablespoonfuls ( apricot jam1 p] "o-half lb4 ( raw rice4 ,!n comb9e ) x an equal quantity ( ,kirs*-flav\r$ ,bav>ois prep>ation1 or "o p9t ( ?ick ,engli% cu/>d & "o p9t ( :ipp$ cream4 ,let a lay] ( r$-currant jelly set ^u ! bottom ( a ,bav>ois m\ld2 !n p\r ! above prep>ation into ! latt] & let ! :ole set1 ei!r 9 ! cool or surr\nd$ by ice4 ,:5 ab\t to s]ve1 turn out on a napk94 #bgdj--,,rice ,a ,,la ,,maltaise ,prep>e ! rice ) milk z above1 b flav\r x ) orange r9d1 & omit ! apricot jam & ! c&i$ fruit salpicon4 ,comb9e ) x an equal quantity ( orange ,bav>ois prep>ation2 p\r ! :ole into a dome-m\ld1 & let x set on ice4 ,:5 ab\t to s]ve1 turn out ^u a r\nd di%1 & cov] x ) alt]nate r[s ( orange-sections1 sk9n$ raw & mac]at$ 9 a syrup flav\r$ ) orange-r9d4 #bgda--,,su,,doise ,,( ,,fruit ,z ,i m5tion$ 9 my rem>ks ^u ! prep>ation ( jellies1 a ,sudoise ( fruit is a jelly m\ld$ 9 an aspic m\ld & g>ni%$ ) lay]s ( /ew$ fruit1 ! col\rs & k9ds ( :i* %\ld be contra/$ z mu* z possible4 #bgdb--;,,fraisalia ,,timbale ,prep>e a timbale ( ,sav>9 pa/e 9 a ,*>lotte m\ld4 ,:5 x is bak$ & cool$1 remove ! crumb f its inside leav+ a ?ickness ( half an in* on its bottom & sides2 sme> x ?9ly ) ,kirs*-flav\r$ syrup1 & return ! timbale to ! m\ld4 ,n[ g>ni% x ) alt]nate lay]s ( vanilla-flav\r$1 ,bav>ois prep>ation & wild /rawb]ries1 mac]at$ 9 ,kirs*4 ,let x set 9 ! cool1 or surr\nd ! m\ld ) ice4 ,turn out ! timbale fir/ ^u a plate2 ov]turn x on a di%1 & ^u x set a pyramid ( vanilla-flav\r$ ,*antilly cream4 ,/ud ! latt] all ov] ) small1 v r$ /rawb]ries1 or g>ni% x ) l>ge half-/rawb]ries4 ,surr\nd ! timbale ) f9e dice ( /rawb]ry jelly4 #bgdc--,,tivoli ,,aux ,,fraises ,clo! an ornam5t$ m\ld1 fitt$ ) a c5tral tube1 ) a ?ick coat ( v cle>1 ,kirs*-flav\r$ jelly4 ,fill ! m\ld ) a ,bav>ois prep>ation1 comb9$ ) pl5ty ( wild /rawb]ry pure1 & let its cont5ts set4 ,turn x out1 :5 ab\t to s]ve1 & surr\nd x ) v cle>1 *opp$1 ,kirs*-flav\r$ jelly4 ,,*apt] ,,xxi ,,ices ,ices1 ) _! accompany+ 8petits f\rs10 br+ ! d9n] to a close--at lea/ z f> z ,cook]y is conc]n$2 &1 :5 !y are well prep>$ & da9tily di%$1 !y are ! consummation ( all t is delicate & good4 ,9 no o!r dep>tm5t ( ! "w has ! cul9>y arti/ s freely indulg$ 8 fancy1 or creat$ su* delectable kick%aws2 &1 ?\gh ,italy be ! cradle ( ! ice-work]'s art1 ?\gh ! ,neapolitans h des]v$ly ma9ta9$ _! reputation z au?orities 9 ?is matt]1 to ,fr5* workm51 c]ta9ly1 is due ! cr$it ( ^? innovations :i* h p]fect$ ?is important bran* ( dietetic sci5ce4 #bgdd--,,! ,,mak+ ,,( ,,ices ,:atev] be ! k9d ( ices requir$1 !y %\ld always be prep>$ 9 advance2 = none ( ^! prep>ations c be made ready at a mom5t's notice4 ,!re are two di/9ct op]ations 9 ! confection ( ices3-- 7#a7 ,! mak+ ( ! prep>ation4 7#b7 ,! freez+ & ! m\ld+ ( ! prep>ation4 ,i %all beg9 by deal+ ) ! second op]ation1 :i* rema9s ! same = all ices1 & is ! ess5tial "p ( ! proc$ure4 ,to freeze an ice prep>ation is to surr\nd x ) brok5 ice1 mix$ ) sodium *loride 7sea-salt or freez+ salt7 & saltpetre4 ,! action ( ^! two salts ^u ! ice causes a consid]able drop 9 ! temp]ature1 :i* spe$ily congeals any contigu\s liquid4 ,subject to _! nature1 ices are ei!r m\ld$ & froz5 directly 9 _! m\lds1 l ! light ices3 ic$ ,biscuits1 ic$ ,s\ffls1 ,pudd+s1 ,m\sses1 ,p>faits1 ,bombes1 etc42 or fir/ froz5 9 a special ut5sil call$ a freez]1 & !n m\ld$ & froz5 afre%4 ,cream & syrup ices are prep>$ by ! second me?od2 & ?is ,i %all n[ describe4 ,! freez]s1 9 :i* ! freez+ takes place1 are g5]ally wield$ by h&1 ei!r directly or by means ( "s me*anism4 ,!y %\ld be ( pure t91 & fitt$1 at _! base on to a c5tral pivot :i* turns 9 a socket1 fix$ 9 ! wood5 case :i* holds ! freez]4 ,hav+ h]metically clos$ ! latt]1 surr\nd x ) brok5 ice conta9+ ?ree lbs4 ( salt & eight oz4 ( saltpetre p] tw5ty-five lbs4 ,! freez] %\ld be "o-?ird ( its height out ( ! ice1 9 ord] t no p>ticle ( salt$ ice may accid5tally fall into ! prep>ation :ile x is be+ froz54 ,! ice %\ld be snugly mass$1 by means ( a special pe/le1 r\nd ! freez]4 ,?is op]ation con/itutes ! pack+1 & %\ld be effect$ at lea/ t5 m9utes 9 advance if possible4 ,hav+ ?us prep>$ ! freez]1 p\r into x ! prep>ation to be froz5 & !n ei!r keep x 9 motion by rock+ ! ut5sil to & fro1 by grasp+ ! h&le on ! cov] 7if ! app>atus is work$ by h&71 or by turn+ ! h&le if ! ut5sil is on a c5tral axle1 fitt$ ) ! usual me*anism4 ,9 ei!r case1 ! rot>y movem5t ( ! ut5sil causes ! prep>ation to spla% cont9ually aga9/ ! sides ( ! freez]1 :]e x rapidly congeals1 & ! congeal$ portions are remov$ by means ( a special spatula1 z quickly z !y =m1 until ! :ole becomes a smoo? & homog5e\s mass4 ,! delicacy & cream9ess ( ! ice dep5d a great deal ^u ! c>e ) :i* ?is freez+ op]ation is effect$2 h5ce ! pref]5ce :i* is n[ giv5 to freez]s fitt$ ) a me*anism :]eby two fans revolve inside 9 a direction opposite to t ( ! body ( ! ma*9e1 & ?us n only deta* ! congeal$ portions ( ! prep>ation "u treatm5t f ! sides ( ! receptacle1 b also "w x ) a regul>ity impossible to human motion4 #bgde--,,! ,,m\ld+ ,,( ,,ices ,hav+ ?us froz5 ! prep>ation1 x may n[ be set 9 rock-=m on a napk91 z x us$ sometimes to be s]v$ 9 ! pa/1 or 9 glasses4 ,b z a rule x is put into special m\lds1 hav+ closely-fitt+ cov]s4 ,^! m\lds %\ld be c>efully fill$1 & bang$ on a fold$ napk91 t ! ice may settle & drive out any air :i* might be ! cause ( holes be+ f\nd 9 ! prep>ation4 ,:5 x is fill$1 place ! m\ld 9 a receptacle ( a suitable size1 & surr\nd x ) brok5 ice1 prep>$ z = ! pack+4 ,! m\ld %\ld rema9 at lea/ an h\r 9 ! ice1 9 ! case ( an ord9>y ice1 & an extra two h\rs if ! ice be light & n previ\sly froz5 z are ! ,bombes4 ,:5 ab\t to s]ve1 take ! m\ld out ( ! ice2 wa% x to rid x ( ! ta9t ( salt2 dip x 9 tepid wat] = an in/ant1 t ! surface ( ! prep>ation inside may melt & sep>ate easily f ! m\ld4 ,ov]turn ! m\ld2 & turn out ! ice ^u a fold$ napk9 ly+ on a di%4 #bgdf--,,prep>ations ,,= ,,simple ,,ices ,prep>ations = simple ices are ( two k9ds3 ^? made f cream1 & ^? made f syrup2 ! latt] be+ pr9cipally us$ = fruit ices4 ,z ! quantities ( sug> & eggs us$ = ^! prep>ations v>y exce$+ly1 ! foll[+ recipes h be5 bas$ ^u a work+ av]age4 ,if creami] ices be requir$1 all t is ne$$ is an increase 9 ! sug> & egg-yolks p] qu>t ( milk2 :ile1 if ! ices be requir$ h>d] b less creamy1 ! two +r$i5ts above m5tion$ %\ld be proportionately r$uc$4 ,z an example ( ! diff]5ce t may exi/ betwe5 cream prep>ations1 ,i might in/ance ! case ( ice-cream1 :i* may be made f sev5 to sixte5 egg-yolks1 & six oz4 to "o lb4 ( sug> p] qu>t ( milk4 ,9 reg>d to ices made f syrups & fruit1 _! prep>ations may measure f #ae to #cj or #cb4 7sac*>omet]7 respectively4 #bgdg--;,,ice-,,cream ,,prep>ation 7,g5]ic ,recipe7 ,"w two-?irds lb4 ( sug> & t5 egg-yolks 9 a saucepan until ! mixture rea*es ! ribbon-/age4 ,dilute x1 little by little1 ) "o qu>t ( boil+ milk1 & /ir ov] a mod]ate fire until ! prep>ation v5e]s ! )drawn spoon4 ,avoid boil+1 z x might decompose ! cu/>d4 ,/ra9 ! :ole into a bas9 & /ir x f "t to "t until x is q cold4 ,n4,b4--,= ! v>i\s ice-cream prep>ations1 ! am\nt ( sug> & numb] ( egg-yolks1 z also ! proc$ure1 d n *ange4 ,!y are only di/+ui%able by ! p>ticul> flav\r or infusion :i* may happ5 to *>act]ise !m4 ,v>i\s ,ice-,cream ,prep>ations4 #bgdh--;,,almond ,,ice-,,cream ,f9ely p\nd ?ree & a half oz4 ( fre%ly-sk9n$ sweet almonds & five bitt] almonds2 add+ to !m1 little by little1 9 ord] to facilitate ! p\nd+1 a few tablespoonfuls ( wat]4 ,set ?is almond pa/e to infuse1 tw5ty m9utes be=eh&1 9 ! boil+ milk1 & prep>e ! cream z direct$ above1 ) ! same quantities ( sug> & egg-yolks4 #bgdi--;,,asp>agus ,,ice-,,cream ,p>boil six oz4 ( asp>agus-tops or sprew = two m9utes4 ,?or\ghly dra9 !m2 quickly p\nd !m1 toge!r ) a few tablespoonfuls ( milk1 & set ?is asp>agus pa/e to infuse 9 ! boil$ milk4 #bgej--;,,filb]t ,,ice-,,cream ,slightly torrify ?ree & half oz4 ( filb]ts2 f9ely p\nd !m1 toge!r ) a few tablespoonfuls ( milk1 & set ! result+ pa/e to infuse = tw5ty m9utes 9 ! boil$ milk4 #bgea--;,,c(fee ,,ice-,,cream ,add two oz4 ( fre%ly-grill$ & cru%$ c(fee se$s to ! boil$ milk1 & let !m infuse = tw5ty m9utes4 ,or1 ) an equival5t am\nt ( gr\nd c(fee & half a p9t ( wat]1 prep>e a v /rong infusion & add x to "o & a half p9ts ( boil$ milk4 #bgeb--;,,*ocolate ,,ice-,,cream ,dissolve eight oz4 ( grat$ *ocolate 9 half p9t ( wat]1 & add !reto "o qu>t ( boil$ milk1 9 :i* a l>ge /ick ( vanilla has previ\sly be5 infus$4 ,= ?is prep>ation1 eight oz4 ( sug> & sev5 egg-yolks w be f\nd suffici5t1 if ! *ocolate us$ be sweet4 #bgec--,,walnut ,,ice-,,cream ,f9ely p\nd ?ree & a half oz4 ( well-peel$ walnuts ) a few tablespoonfuls ( wat]1 & set !m to infuse = tw5ty m9utes 9 boil+ milk4 #bged--,,pi/a*io ,,ice-,,cream ,p\nd two oz4 ( sweet almonds1 & two & a half oz4 ( fre%ly-peel$ pi/a*ios2 moi/5+ !m ) a few drops ( milk4 ,set ! pa/e to infuse = tw5ty m9utes 9 ! boil$ milk4 #bgee--,,pral9$ ,,ice-,,cream ,p\nd & rub ?r\gh a sieve f\r oz4 ( almond pral91 & add !reto "o qu>t ( previ\sly-prep>$ vanilla-flav\r$ cu/>d4 #bgef--,,tea ,,ice-,,cream ,add "o p9t ( v /rong tea to "o & a half p9ts ( boil$ milk1 & make ! prep>ation 9 ! usual way4 #bgeg--,,vanilla ,,ice-,,cream ,:5 ! milk has boil$1 infuse 9 x "o l>ge /ick ( vanilla = tw5ty m9utes4 ,n4,b4--,if ^! v>i\s prep>ations be requir$ m creamy1 ! milk may be :olly or p>tly replac$ by fre% cream4 ,also :5 ! prep>ation is congeal$1 x may be comb9$ ) "o-six? p9t ( :ipp$ cream p] qu>t4 #bgeh--,,prep>ations ,,= ,,fruit ,,ices ,! base ( ^! prep>ations is a syrup ( sug> at #cb 7sac*>om471 to :i* a pure ( fruit1 an ess5ce1 or a liqueur is add$1 :i* w give ! ice its "*4 ,all ^! prep>ations require lemon juice1 ! quantity ( :i* v>ies accord+ to ! acidity ( ! fruit us$1 b :i*1 ev5 9 ! case ( ! t>te/ fruits1 %\ld n measure less ?an ! am\nt t may be extract$ f a :ole lemon p] qu>t ( ! prep>ation4 ,orange juice may also be us$1 m especially = r$-fruit ices2 :ile ! juices ( ! orange & ! lemons comb9$ ?r[ ! flav\r ( ! fruit "u treatm5t into rem>kable relief4 ,9 ! season ! juices are extract$ f fre% fruit1 press$ & rubb$ ?r\gh tammy4 ,:5 ! season is ov] ! pres]v$ juice ( fruit is us$4 ,all r$-fruit ices are improv$1 once !y are set1 by an addition ( half p9t ( raw1 fre% cream p] qu>t ( ! prep>ation4 #bgei--,,! ,,mak+ ,,( ,,fruit ,,ice ,,prep>ations ,^! prep>ations are made 9 two ways z foll[s3-- 7#a7 ,rub ! fruit ?r\gh a f9e sieve1 aft] hav+ p\nd$ x if its nature admit ( x4 ,dilute ! pure ) an equal quantity ( cold sug> syrup at #cb 7sac*>om471 & add lemon juice 9 a quantity subject to ! acidity ( ! treat$ fruit4 ,?is mixture ( +r$i5ts %\ld always be cold1 & %\ld be te/$ ) sac*>om 7pse-sirops74 ,if ! in/rum5t m>ks m ?an ! prop] degree1 dilute ! prep>ation ) a little wat]2 if x m>k less1 add syrup until ! requir$ degree is rea*$4 7#b7 ,p\nd ! fruit ) an av]age quantity ( t5 oz4 ( sug> p] lb42 b rememb] t ?is proportion may be modifi$ ei!r way1 subject to ! sweetness ( ! fruit us$4 ,rub ! :ole ?r\gh a sieve2 & !n1 to obta9 ! prop] degree ( /r5g?1 add ! necess>y quantity ( filt]$ wat]4 #bgfj--,,liqueur-,,ice ,,prep>ations ,^! prep>ations are made by add+ to ! syrup or ! cream :i* =ms ! base ( ! ice a giv5 quantity ( ! select$ liqueur1 ! latt] be+ g5]ally add$ :5 ! prep>ation is cold4 ,! proportion ( "o-fif? p9t ( liqueur p] qu>t ( syrup may be tak5 z an av]age4 ,subject to ! requirem5ts ?is liqueur flav\r may be int5sifi$ ) /rong tea = rum ices2 ) orange-r9d = ,curaao-flav\r$ ices1 ) fre%1 cru%$ *]ry-/ones = ,kirs* ices1 etc4 ,^! prep>ations %\ld always conta9 "s lemon-juice1 & _! /r5g? %\ld rea* ! av]age degree indicat$ = fruit ices4 ,v>i\s ,fruit-,ice ,prep>ations4 #bgfa--;,,apricot ,,ice ,take "o p9t ( fre% apricot pure1 "o p9t ( syrup1 & ! juice ( two lemons4 ,! /r5g? ( ! prep>ation %\ld measure #ah or #ai 7sac*>omet]74 #bgfb--,,p9e-,,apple ,,ice ,set to mac]ate = two h\rs "o p9t ( grat$ or p\nd$ sk9n$ p9e-apple 9 "o p9t ( syrup4 ,rub ! :ole ?r\gh a sieve1 add ! juice ( "o lemon & a few drops ( ,kirs*1 & te/ ! prep>ation1 :i* %\ld measure f #ah to #bj4 #bgfc--;,,banana ,,ice ,set "o p9t ( p\nd$ banana pulp to mac]ate = two h\rs 9 "o p9t ( ,m>as*9o-flav\r$ syrup4 ,add ! juice ( ?ree lemons1 & rub ?r\gh a sieve4 ,?is prep>ation %\ld measure f #bj to #ba4 #bgfd--;,,*]ry ,,ice ,cru% "o p9t ( /on$ *]ries1 & p\nd _! /ones4 ,set ! :ole to mac]ate = "o h\r 9 "o p9t ( syrup1 flav\r$ ) ,kirs*4 ,rub ?r\gh a sieve & add ! juice ( a half-lemon4 ,! prep>ation %\ld measure #ba4 #bgfe--,,lemon ,,ice ,set ! ze/s ( ?ree lemon peels to infuse = ?ree h\rs 9 "o p9t ( cold syrup4 ,add ! juice ( f\r lemons & ( two oranges1 & /ra9 ! :ole4 ,! prep>ation %\ld measure #bb4 #bgff--,,/rawb]ry ,,ice ,mix "o p9t ( /rawb]ry pure ) "o p9t ( syrup1 & add !reto ! juice ( two oranges & ( two lemons4 ,or p\nd two lbs4 ( /rawb]ries ) "o lb4 ( p[d]$ sug>2 add ! juice ( oranges & lemons z above2 rub ! :ole ?r\gh a sieve1 & add ! necess>y am\nt ( filt]$ wat] to br+ ! prep>ation to #afor #ah4 #bgfg--,,raspb]ry ,,ice ,proce$ z = ,no4 #bgff1 & use ! same quantities4 #bgfh--,,r$-,,currant ,,ice ,mix "o p9t ( r$-currant juice ) "o p9t ( syrup4 ,9 view ( ! natural acidity ( ! fruit1 lemon-juice may be disp5s$ )4 ,! prep>ation %\ld measure #bj4 #bgfi--,,tang]9e ,,ice ,?r[ ! ze/s ( ! r9ds ( f\r tang]9es into "o & "o-half p9ts ( boil+ syrup4 ,let ! :ole cool2 rub x ?r\gh a sieve1 & f9i% x ) ! juice ( six tang]9es1 two oranges & "o lemon4 ,! prep>ation %\ld measure #ba4 #bggj--,,melon ,,ice ,mix "o p9t ( v ripe melon pulp ) "o p9t ( syrup1 ! juice ( two oranges & "o lemon1 & "o tablespoonful ( orange-fl[] wat]4 ,rub ! :ole ?r\gh a sieve4 ,! mixture %\ld measure #bb4 #bgga--,,orange ,,ice ,?r[ ! ze/s ( ! r9ds ( f\r oranges into "o qu>t ( boil+ syrup4 ,let ! :ole cool2 add ! juice ( f\r oranges & "o lemon1 & rub x ?r\gh a sieve4 ,x %\ld measure #ba4 #bggb--,,pea* ,,ice ,proce$ z = ,no4 #bgfa1 us+ wall pea*es if possible4 #bggc--,,pe> ,,ice ,peel1 core1 & p\nd "s f9e ,william pe>s1 ) "o lb4 ( p[d]$ sug> p] two-?irds lb4 ( ! fruit2 & add !reto ! juice ( two lemons p] lb4 ( pe>s4 ,rub ! :ole ?r\gh a sieve1 & add en\gh filt]$ wat] to br+ x to #bb4 #bggd--,,plum ,,ice ,proce$ z = ,no4 #bgfa1 br++ ! prep>ation to #bj4 #bgge--;,,grape ,,ice ,add to "o & "o-half p9ts ( ! juice ( sweet1 press$ grapes ! juice ( ?ree lemons & ! necess>y quantity ( p[d]$ sug> to br+ ! prep>ation to #bj4 ,rub ! :ole ?r\gh a sieve4 #bggf--,,violet ,,ice ,put half a lb4 ( clean$ violet petals into "o & "o-half p9ts ( boil+ syrup4 ,let !m infuse = t5 m9utes2 /ra9 ! :ole ?r\gh a sieve2 let x cool1 & f9i% x ) ! juice ( ?ree lemons4 ,! prep>ation %\ld measure f #bj to #ba4 ,v>i\s ,ices4 #bggg--;,,glace ,,alhambra ,take a ,madele9e-m\ld2 clo! its bottom & sides ) vanilla ice-cream & fill x ) ,*antilly cream1 comb9$ ) fre% /rawb]ries1 mac]at$ = two h\rs 9 ,kmmel1 :i* %\ld aft]w>ds be add$ to ! ,*antilly cream4 #bggh--;,,glace ,,c>m5 ,take a flut$ m\ld4 ,g>ni% x ) v]tical & alt]nate lay]s ( raspb]ry ice1 c(fee ice1 & vanilla ice-cream4 #bggi--;,,glace ,,comtesse ,,m>ie ,take a special squ>e m\ld1 ev5 or ornam5t$ on ! top4 ,clo! x ) /rawb]ry ice2 fill x ) vanilla ice-cream2 &1 aft] turn+ x out1 decorate x1 by means ( a pip+-bag 7fitt$ ) a groov$ pipe71 ) vanilla ice-cream4 #bghj--;,,glace ,,c\*] ,,de ,,soleil ,select "o p\nd ( f9e v ripe /rawb]ries1 & put !m 9 a silv] timbale4 ,spr9kle !m ) t5 ounces ( p[d]$ sug> & "o liqueur-glass full ( ,gr&-,m>ni] liqueur2 cov] ! timbale & keep x on ice = half an h\r4 ,!n rub ! /rawb]ries ?r\gh a sieve2 &1 ) _! pure1 make a prep>ation aft] ! directions giv5 "u ,fruit ,ices4 ,freeze ?is prep>ation 9 ! freez]1 &1 :5 x is set1 comb9e ) x "o p9t ( ,*antilly cream4 ,n[ cov] ! freez]2 surr\nd x afre% ) ice if necess>y1 & keep x ?us = ?irty-five to =ty m9utes4 ,?is done1 di% ! ice prep>ation ) c>e 9 pyramid =m 9 cry/al b[ls4 ,n4,b4--,?is ice gets its "n f its col\r1 :i* %\ld be t ( ! we/]n sky dur+ a f9e sunset4 #bgha--;,,glace ,,dame-,,jeanne ,take a ,madele9e-m\ld2 clo! x ) vanilla ice-cream1 & fill x ) ,*antilly cream1 comb9$ ) pral9$ orange fl[]s4 #bghb--;,,glace ,,dora ,take a ,madele9e-m\ld2 clo! x ) vanilla ice-cream1 & fill x ) ,kirs*-flav\r$ ,*antilly cream comb9$ ) p9e-apple dice & ,b> r$-currant jam4 #bghc--;,,glace ,,toile ,,du ,,b]g] ,take a />-%ap$ m\ld1 or a ,madele9e-m\ld ) a /> on its bottom4 ,clo! x ) raspb]ry ice1 & fill x ) ,bndict9e flav\r$ ,m\sse4 ,turn x out ^u a regul> disc1 consi/+ ( a ?ick lay] ( :ite spun sug>1 ly+ on a di%4 ,?is spun sug> ?r[s ! ice into relief1 & emits rays :i* d>t out f betwe5 ! po9ts ( ! />4 #bghd--;,,glace ,,fleurette ,take a squ>e m\ld4 ,g>ni% x ) /rawb]ry & p9e-apple ice1 laid 9 v regul>1 sup]pos$ lay]s4 ,aft] turn+ x out decorate ) lemon ice4 #bghe--;,,glace ,,francillon ,take a squ>e m\ld2 clo! x ) c(fee ice1 & fill x ) liqueur-br&y ice4 #bghf--;,,fromage ,,glac ,^! ices are made 9 flut$ m\lds1 & g5]ally ) two diff]5tly flav\r$ & col\r$ ices1 set v]tically 9 ! m\ld4 #bghg--;,,glace ,,des ,,g\rmets ,take a 8bombe0 m\ld4 ,clo! x ) pral9$1 vanilla-ice cream4 ,fill x ) alt]nate lay]s ( *e/nut ice flav\r$ ) rum1 & vanilla-flav\r$ ,*antilly cream4 ,:5 ! ice is turn$ out1 roll x 9 pral9$ spl9t]$ almonds4 #bghh--,,m\ld$ ,,ices ,^! ices are made 9 l>ge or small m\lds4 ,! l>ge ices are m\ld$ 9 t9 m\lds1 fitt$ ) h+$ cov]s1 & ornam5t$ ) "s design4 ,! small ones1 :i* are g5]ally s]v$ at ev5+ p>ties1 or are us$ to g>ni% l>g] ices1 are made 9 simil> m\lds1 %ap$ l fl[]s1 fruit1 birds1 leaf-sprays1 etc4 ,any ice prep>ation may be us$ = ^! ices2 b1 z a rule1 ! prep>ation %\ld h some?+ 9 keep+ ) ! design ( ! m\ld us$4 ,small m\ld$ ices may be kept pack$ until !y are s]v$4 ,!y may also be turn$ out 9 advance & kept 9 ! refrig]ator4 #bghi--;,,glace ,,des ,,iles ,take a ,madele9e-m\ld2 clo! x ) vanilla ice-cream1 & fill x ) p9e-apple ice4 #bgij--,,madele9e ,,glac,e ,take a ,madele9e-m\ld4 ,fill x ) vanilla ice-cream1 comb9$ ) half its bulk ( ,*antilly cream & c&i$ fruit mac]at$ 9 ,kirs*4 #bgia--,,m&>9es ,,glac,,es ,cut ! tang]9es on top1 ) a r\nd1 ev5 cutt]1 9 su*wise z to remove a r\ndel ( _! peel ) ! /alk atta*$1 & two leaves adh]+ !reto4 ,) ! juice ( ! tang]9es prep>e "s tang]9e ice1 aft] ! directions giv5 "u ,fruit-ice ,prep>ations4 ,fill ! tang]9es ) ?is ice2 cov] !m ) ! r\ndels remov$ at ! />t2 &1 ) a bru%1 spr9kle ! r9ds ( ! fruit ) wat]1 & place !m 9 a refrig]ator4 ,z soon z ! tang]9es are coat$ ) fro/1 s]ve !m on a napk94 #bgib--,,m&>9es ,,glac,,es ,,aux ,,p]les ,,des ,,alpes ,empty ! tang]9es z above1 & g>ni% !m inside ) tang]9e m\sse1 ) :i* ,*>treuse bon-bons h be5 mix$4 ,cov] !m1 & fro/ !m z direct$ above4 #bgic--;,,glace ,,m>ie-,,?,r,,se ,take a ,madele9e-m\ld2 clo! x ) *ocolate ice1 & fill x ) vanilla-flav\r$ ,*antilly cream4 ,aft] turn+ out1 decorate x ) p9e-apple ice4 #bgid--,,m]+ues ,,glac,,es ,g>ni% "s m]+ue %ells ) "s k9d ( spoon-m\ld$ ice1 & set !m on a napk94 ,or1 g>ni% ! %ells m sp>+ly & jo9 !m toge!r 9 twos4 #bgie--;,,glace ,,plombi,,re ,take a p>fait m\ld4 ,g>ni% x ) vanilla-ice cream comb9$ ) c&i$ fruit1 mac]at$ 9 ,kirs*2 spread+ ! prep>ation 9 alt]nate lay]s ) apricot jam4 ,,c\pes4 ,we are n[ conc]n$ ) b[ls g>ni%$1 ei!r ) diff]5tly-flav\r$ ices1 or ) ices comb9$ ) ,*antilly cream or c&i$ fruit4 ,! b[ls us$ = ?is purpose %\ld be ( cry/al4 #bgif--;,,c\pes ,d',,antigny ,?ree-p>ts fill ! b[ls ) ,alp9e-/rawb]ry ice1 or1 fail+ ?is1 f\r-seasons /rawb]ry ice1 comb9$ ) v light & /rongly-flav\r$ raw cream4 ,! two mo/ p]fect examples ( ?is cream are ! 8,fleurette ,norm&e10 & t :i* 9 ! ,s\? ( ,france is call$ 8,crme ,nioise10 & :i* comes f ,alp9e pa/ures4 ,^u ! ice ( ea* b[l set a half-pea*1 poa*$ 9 vanilla-flav\r$ syrup2 & veil ! :ole ?9ly ) spun sug>4 #bgig--;,,c\pes ,,clo-,,clo ,g>ni% ! bottom ( ! b[ls ) vanilla-ice cream1 comb9$ ) fragm5ts ( c&i$ *e/nuts1 mac]at$ 9 ,m>as*9o4 ,set a c&i$ *e/nut 9 ! middle ( ! ice1 & surr\nd x by means ( a pip+-bag ) a bord] ( ,*antilly cream1 conta9+ /rawb]ry pure4 #bgih--;,,c\pes ,,dame ,,blan*e ,?ree-p>ts g>ni% ! b[ls ) almond-milk ice4 ,^u ! ice 9 ea* b[l set an ov]turn$ half-pea*1 poa*$ 9 vanilla-flav\r$ syrup1 ! holl[ ( :i* %\ld be fill$ ) ,b> r$-currant jam4 ,surr\nd ! pea*es ) a ?read ( lemon ice1 laid by means ( a pip+-bag4 #bgii--;,,c\pes ,,d5ise ,g>ni% ! b[ls ) ,moka ice1 & spr9kle ! latt] ) sweets conta9+ liqueur 7pref]ably rum74 ,cov] ) ,*antilly cream laid on by means ( ! spoon4 #bhjj--;,,c\pes ,,edna ,,may ,g>ni% ! bottom ( ! b[ls ) vanilla ice-cream1 & ^u ! latt] set "s v cold /ew$ *]ries4 ,cov] ! latt] ) a cone ( ,*antilly cream1 t9t$ p9k by means ( a fre% raspb]ry pure4 #bhja--;,,c\pes ,,elizabe? ,^! c\pes d n conta9 ice4 ,!y are g>ni%$ ) v cold /ew$ *oice big>oon *]ries1 poa*$ 9 a ,kirs*- & *]ry-br&y-flav\r$ syrup4 ,! fruit is cov]$ ) ,*antilly cream :i* is laid on by means ( a spoon1 & spr9kl$ ) p[d]$ spices 9 :i* c9namon %\ld pr$om9ate4 #bhjb--;,,c\pes ,,emma ,,calve ,g>ni% ! bottom ( ! b[ls ) pral9$ vanilla ice-cream4 ,^u ! latt] set "s ,kirs*-flav\r$ /ew$ *]ries1 & cov] ! latt] ) raspb]ry pure4 #bhjc--;,,c\pes ,,eug5ie ,g>ni% ! b[ls ) vanilla ice-cream1 comb9$ ) brok5 c&i$ *e/nuts4 ,cov] ! ice ) ,*antilly cream & ^u ! latt] spr9kle "s cry/allis$ violets4 #bhjd--;,,c\pes ,a ,,la ,,favorite ,g>ni% ! b[ls v]tically1 half ) ,kirs*-,m>as*9o-flav\r$ ice1 & half ) vanilla ice-cream4 ,bord] !m ) a ?read ( p9e-apple ice1 & 9 ! middle set "s ,*antilly cream comb9$ ) /rawb]ry pure4 #bhje--;,,c\pes ,,g]ma9e ,g>ni% ! bottom ( ! b[ls ) vanilla ice1 & di/ribute ov] x half-sug>$ *]ries1 mac]at$ 9 ,kirs*4 ,cov] ! *]ries ) a dry pure ( *e/nuts1 squeez$ out to resemble v]micelli1 & bord] ! b[ls ) ,*antilly cream4 #bhjf--;,,c\pes ,,gressac ,g>ni% ! bottom ( ! b[ls ) vanilla ice-cream1 & ^u ! latt] 9 ea* b[l set ?ree small mac>oons1 saturat$ ) ,kirs*4 ,^u ! mac>oons set an ov]turn$ poa*$ half-pea*1 ! holl[ ( :i* %\ld be g>ni%$ ) ,b> r$-currant jam4 ,surr\nd ! pea*es ) a bord] ( ,*antilly cream4 #bhjg--;,,c\pes ,,jacques ,g>ni% ! b[ls v]tically1 half ) lemon & half ) /rawb]ry ice4 ,betwe5 ! two ices1 on top ( ! b[l1 set a tablespoonful ( a macdo9e ( fre% fruit1 mac]at$ 9 ,kirs*4 #bhjh--;,,c\pes ,a ,,la ,,malmaison ,g>ni% ! b[ls ) vanilla ice-cream1 comb9$ ) peel$ ,muscadel grapes4 ,veil ) spun sug>4 #bhji--;,,c\pes ,a ,,la ,,mexica9e ,g>ni% ! b[ls ) tang]9e ice1 comb9$ ) p9e-apple cut into v small dice4 #bhaj--;,,c\pes ,,mireille ,g>ni% ! b[ls1 half ) vanilla ice-cream1 & half ) r$-currant ice ) cream4 ,9 ! middle ( ea* b[l set a nect>9e poa*$ 9 vanilla-flav\r$ syrup1 ! /one ( :i* %\ld be replac$ by ,b> :ite-currant jam4 ,decorate ) ,*antilly cream1 & cov] ) a veil ( spun sug>4 #bhaa--;,,c\pes ,,petit ,,duc ,g>ni% ! b[ls ) vanilla ice-cream4 ,set 9 ea* a poa*$ half-pea* g>ni%$ ) ,b> r$-currant jam4 ,surr\nd ! pea*es ) a ?read ( lemon ice4 #bhab--;,,c\pes ,r,,ve ,,de ,b,b ,g>ni% ! b[ls1 half ) p9e-apple ice & half ) raspb]ry ice4 ,betwe5 ! two ices set a l9e ( small /rawb]ries1 mac]at$ 9 orange juice4 ,bord] ! b[ls ) ,*antilly cream1 & spr9kle ! latt] ) cry/allis$ violets4 #bhac--;,,c\pes ,,madame ,,sans-,g,,ne ,g>ni% ! bottom & sides ( ! b[ls ) a lay] ( vanilla ice-cream4 ,fill !m ) ,b> r$-currant jam1 & cov] ! latt]1 by means ( a spoon1 ) ,*antilly cream4 #bhad--;,,c\pes ,,tutti-,,frutti ,spr9kle ! bottom ( ! b[ls ) v>i\s fre% fruits cut into dice2 g>ni% ! b[ls ) /rawb]ry1 p9e-apple & lemon ices1 spread alt]nately ) lay]s ( ! same fruits4 #bhae--;,,c\pes ,,v5us ,half-fill ! b[ls ) vanilla ice-cream4 ,9 ! middle ( ea* b[l set a small pea*1 poa*$ 9 vanilla-flav\r$ syrup1 ) a v r$1 small *]ry ^u x4 ,bord] ! pea*es ) a ?read ( ,*antilly cream4 #bhaf--,,light ,,ices ,^! ices diff] f ^? dealt ) above1 9 t !y are m\ld$ & froz5 directly1 )\t a soj\rn 9 ! freez]4 ,to ?is class belong ! ices mo/ commonly s]v$ & ! be/2 &1 s9ce _! prep>ation requires no special ut5sils1 !y may be s]v$ ev]y:]e3 su* are ! 8,ic$ ,biscuits10 ! 8,bombes10 ! 8,m\sses10 ! 8,p>faits10 ! 8,pudd+s10 & ! 8,ic$ ,s\ffls40 ,^! diff]5t k9ds ( ices greatly resemble "o ano!r1 & _! names1 :i* are puzzl+ at times1 are only a matt] ( fancy4 #bhag--,,v>i\s ,,prep>ations ,! old ic$-biscuit prep>ation consi/$ ( an ,engli% cu/>d1 prep>$ f "o lb4 ( sug>1 twelve egg-yolks1 & "o p9t ( milk4 ,:5 ! cu/>d 0 cook$1 x us$ to be /ra9$ into a bas91 left to cool 7be+ fann$ ! :ile71 & !n plac$ ^u ice1 & f9i%$ ) ! :isk4 ,orig9ally ?is cream 0 m\ld$ at ?is /age2 b n[ x is cu/om>y to add "o qu>t ( :ipp$ cream to x2 :i* op]ation r5d]s ! recipe m l t ( a ,bombe1 :i*1 9 its turn1 resembles t ( ! prep>ation = ,m\sses4 ,ic$ ,biscuits4 #bhah--,,prep>ation ,,= ,,ic$ ,,biscuits ,:isk 9 a copp] bas91 9 a ba9-m>ie1 twelve egg-yolks & "o lb4 ( p[d]$ sug>1 until ! pa/e gets v firm & rea*es ! ribbon-/age4 ,take ! bas9 (f ! fire1 & :isk until ! :ole is q cold4 ,!n1 add eight oz4 ( ,italian m]+ue & "o p9t ( :isk$ cream4 #bhai--,,! ,,m\ld+ ,,( ,,ic$ ,,biscuits ,^! biscuits are m\ld$ 9 rectangul> brick-%ap$ cases1 fitt$ ) lids1 top & bottom4 ,g5]ally1 ! prep>ation m\ld$ 9 ! cov]s is ( a diff]5t flav\r & col\r f ! "o fill+ ! middle ( ! m\ld4 ,= example1 "o ( ! cov]s may be g>ni%$ ) /rawb]ry1 & ! o!r ) violet prep>ation1 :ile ! c5tral portion may hold a vanilla-flav\r$ prep>ation4 ,aft] hav+ froz5 !m = ?ree h\rs1 9 a pail fill$ ) freez+ ice1 & turn$ !m out1 ^! bricks are cut up v]tically into rectangles1 on ! cut sides ( :i* ! diff]5tly col\r$ lay]s are di/9ctly m>k$4 ,place ^! rectangles 9 special pap] cases2 decorate !m on top1 if ! directions admit ( x1 & place !m 9 a refrig]ator until ab\t to s]ve4 ,ne>ly all ,bombe prep>ations may become ! base ( biscuits1 :i* are !n nam$ aft] !m2 e4g43 f ,bombe ,odessa1 ,odessa ,ic$ ,biscuits may be prep>$4 ,v>i\s ,ic$ ,biscuits4 #bhbj--;,,ic$ ,,biscuit ,b,n,,dict9e ,m\ld ! base ) /rawb]ry ice1 ! middle ) ,bndict9e ice1 & ! top ) violet ice4 ,freeze & cut up z direct$4 #bhba--;,,ic$ ,,biscuit ,,m>quise ,m\ld ) ,kirs* & /rawb]ry ices1 alt]nat$ twice4 #bhbb--;,,ic$ ,,biscuit ,,mont-,,blanc ,m\ld ! base ) a rum-flav\r$ prep>ation1 ! middle ) a *e/nut prep>ation1 & ! top ) a vanilla-flav\r$ prep>ation4 #bhbc--;,,ic$ ,,biscuit ,,napolita9e ,m\ld ! base ) a vanilla-flav\r$ prep>ation1 ! middle ) /rawb]ry ice1 & ! top ) a prep>ation ( pral9$ biscuit4 #bhbd--;,,ic$ ,,biscuit ,,pr9cesse ,m\ld & leave to set a biscuit-pral9$ prep>ation4 ,aft] hav+ cut up ! m\ld+1 surr\nd x ) spl9t]$ & pral9$ almonds4 ,decorate ! pieces ) vanilla ice-cream & tang]9e ice4 #bhbe--;,,ic$ ,,biscuit ,,sigurd ,m\ld ! base ) /rawb]ry & ! top ) pi/a*io biscuit prep>ation4 ,:5 ! biscuit is froz51 cut x into rectangul> slices1 & s&wi* ea* slice betwe5 two sug> waf]s4 #bhbf--;,,bombes 7,g5]ic ,recipe7 ,orig9ally1 ,bombes 7 made f an ord9>y ice prep>ation1 9 sph]ical m\lds2 h5ce _! "n1 :i* is once m ju/ifi$ by _! arrangem5t1 consi/+ z x us$ to d ( sup]pos$ & conc5tric lay]s1 ! out]mo/ ( :i* 0 v ?94 ,n[adays1 ,bombes are m (t5 m\ld$ 9 ! %ape ( %ells1 b ! prep>ation f :i* !y are made is mu* m delicate ?an x 0 =m]ly4 #bhbg--,,prep>ation ,,= ,,bombes ,gradually mix ?irty-two egg-yolks ) "o qu>t ( syrup at #bh4 ,put ! :ole on a v mod]ate fire1 :isk+ x z = a ,gnoise1 &1 :5 ! prep>ation is firm en\gh & tak5 (f ! fire1 cont9ue :isk+ x ov] ice until x is q cold4 ,!n add ! select$ flav\r1 & "o & "o-?ird qu>ts ( /iffly-:ipp$ cream4 #bhbh--,,! ,,m\ld+ ,,( ,,bombes ,fir/ clo! ! bottom & sides ( a m\ld ) ! ice prep>ation d5ot$ by ! "n ( ! ,bombe4 ,?is coat1 :i* %\ld v>y 9 ?ickness 9 accordance ) ! size ( ! m\ld1 %\ld be some:at ?91 & made f an ord9>y ice prep>ation1 :i* is suit$ bett] ?an any o!r k9d to ?is class ( di%4 ,! middle is !n fill$ ) a ,bombe prep>ation1 flav\r$ z direct$1 or ) a ,m\sse prep>ation4 ,! :ole is !n cov]$ ) a r\nd piece ( :ite pap]1 & ! m\ld is h]metically seal$ ) its cov]1 set to freeze1 & left = two or ?ree h\rs 9 ! ice4 ,:5 ab\t to s]ve1 take ! m\ld out ( ! ice2 wa% x ) cold wat]2 dip x quickly 9 tepid wat]2 dry x ) a t[el1 & ov]turn ! m\ld on a napk9 or on a block ( ice4 ,v>i\s ,bombes4 #bhbi--;,,bombe ,,ab\kir ,hav+ clo!d ! m\ld ) pi/a*io ice1 fill x ) a pral9$ ,bombe-prep>ation1 comb9$ ) *opp$ pi/a*ios4 #bhcj--;,,bombe ,,africa9e ,clo! ! m\ld ) *ocolate ice1 & fill x ) an apricot ,bombe-prep>ation4 #bhca--;,,bombe ,,abricot9e ,clo! ! m\ld ) apricot ice1 & fill x ) a ,kirs*-flav\r$ ,bombe-prep>ation1 laid 9 alt]nate lay]s ) /ew$ apricots4 #bhcb--;,,bombe ,a,,da ,clo! ! m\ld ) /rawb]ry ice1 & fill x ) a ,kirs*-flav\r$ ,bombe-prep>ation4 #bhcc--;,,bombe ,,alm]ia ,clo! ! m\ld ) ,anisette ice1 & fill x ) a pomegranate ,bombe-prep>ation4 #bhcd--;,,bombe ,,alhambra ,clo! ! m\ld ) vanilla ice-cream1 & g>ni% x ) a /rawb]ry ,bombe-prep>ation4 ,aft] turn+ x out surr\nd ! ,bombe ) a cr[n ( f9e /rawb]ries mac]at$ 9 ,kirs*4 #bhce--;,,bombe ,,am,,rica9e ,clo! ! m\ld ) /rawb]ry ice1 & fill x ) a tang]9e ,bombe-prep>ation4 ,aft] turn+ out decorate ! ,bombe ) pi/a*io ice4 #bhcf--;,,bombe ,,&al\se ,clo! ! m\ld ) apricot ice1 & fill x ) a vanilla ,bombe-prep>ation4 #bhcg--;,,bombe ,,batavia ,clo! ! m\ld ) a p9e-apple ice & fill x up ) a /rawb]ry ,bombe-prep>ation1 comb9$ ) c&i$ g+] cut into dice4 #bhch--;,,bombe ,,b\rdal\e ,clo! ! m\ld ) vanilla ice-cream1 & fill x up ) an ,anisette ,bombe-prep>ation4 ,aft] turn+ out decorate ! ,bombe ) cry/allis$ violets4 #bhci--;,,bombe ,,br,,sili5ne ,clo! ! m\ld ) p9e-apple ice1 & fill x ) a vanilla & rum ,bombe-prep>ation comb9$ ) p9e-apple dice4 #bhdj--;,,bombe ,,cam>go ,clo! ! m\ld ) c(fee ice1 & fill x ) a vanilla ,bombe-prep>ation4 #bhda--;,,bombe ,,c>d9al ,clo! ! m\ld ) a r$-currant & raspb]ry ice1 & fill x ) a pral9$ vanilla ,bombe-prep>ation4 #bhdb--;,,bombe ,,ceylan ,clo! ! m\ld ) c(fee ice & fill x ) a rum ,bombe-prep>ation4 #bhdc--;,,bombe ,,*,,teaubri& ,clo! ! m\ld ) apricot ice1 & fill x ) a vanilla ,bombe-prep>ation4 #bhdd--;,,bombe ,,cl>5ce ,clo! ! m\ld ) banana ice1 & fill x ) a violet ,bombe-prep>ation4 #bhde--;,,bombe ,,colombia ,clo! ! m\ld ) ,kirs* ice1 & fill x ) a pe> ,bombe-prep>ation4 ,aft] turn+ out decorate ! ,bombe ) half-sug>$ *]ries4 #bhdf--;,,bombe ,,copp,,lia ,clo! ! m\ld ) c(fee ice1 & fill x ) a pral9$ ,bombe-prep>ation4 #bhdg--;,,bombe ,,cz>9e ,clo! ! m\ld ) vanilla ice1 & fill x ) a ,kmmel ,bombe-prep>ation4 ,aft] turn+ out decorate x ) cry/allis$ violets4 #bhdh--;,,bombe ,,dame-,,blan*e ,clo! ! m\ld ) vanilla ice1 & fill x ) an almond milk ,bombe-prep>ation4 #bhdi--;,,bombe ,,dani*eff ,clo! ! m\ld ) c(fee ice1 & fill x ) a ,kirs* ,bombe-prep>ation4 #bhej--;,,bombe ,,diable ,,rose ,clo! ! m\ld ) /rawb]ry ice1 & fill x ) a ,kirs* ,bombe-prep>ation1 comb9$ ) half-sug>$ *]ries4 #bhea--;,,bombe ,,diplomate ,clo! ! m\ld ) vanilla ice-cream1 & fill x ) a ,m>as*9o ,bombe-prep>ation1 comb9$ ) c&i$ fruit4 #bheb--;,,bombe ,,du*esse ,clo! ! m\ld ) banana-ice1 & fill x ) a pe> ,bombe-prep>ation flav\r$ ) ,kirs*4 #bhec--;,,bombe ,,fan*on ,clo! ! m\ld ) pral9$ ice1 & fill x ) a ,kirs* ,bombe-prep>ation1 conta9+ "s c(fee-drops4 #bhed--;,,bombe ,,f$ora ,clo! ! m\ld ) orange ice1 & fill x ) a pral9$ ,bombe-prep>ation4 #bhee--;,,bombe ,,flor5t9e ,clo! ! m\ld ) raspb]ry ice1 & fill x ) a pral9$ ,bombe-prep>ation4 #bhef--;,,bombe ,,=mosa ,clo! ! m\ld ) vanilla ice-cream1 & fill x ) a /rawb]ry ,bombe-prep>ation1 comb9$ ) big /rawb]ries4 #bheg--;,,bombe ,,francillon ,clo! ! m\ld ) c(fee ice1 & fill x ) a ,bombe-prep>ation flav\r$ ) liqueur-br&y4 #bheh--;,,bombe ,,fr\-,,fr\ ,clo! ! m\ld ) vanilla ice-cream1 & fill x ) a rum ,bombe-prep>ation1 comb9$ ) c&i$ fruit4 #bhei--;,,bombe ,,gr&e ,,du*esse ,clo! ! m\ld ) pe> ice1 & fill x ) a ,*>treuse ,bombe-prep>ation4 #bhfj--;,,bombe ,,gismonda ,clo! ! m\ld ) pral9$ ice1 & fill x ) an ,anisette ,bombe-prep>ation1 comb9$ ) ,b> :ite-currant jam4 #bhfa--;,,bombe ,,havanaise ,clo! ! m\ld ) c(fee ice1 & fill x ) a vanilla & rum ,bombe-prep>ation4 #bhfb--;,,bombe ,,hilda ,clo! ! m\ld ) filb]t ice1 & fill x ) a ,*>treuse ,bombe-prep>ation1 comb9$ ) filb]t pral94 #bhfc--;,,bombe ,,holl&aise ,clo! ! m\ld ) vanilla ice-cream1 & fill x ) a ,curaao ,bombe-prep>ation4 #bhfd--;,,bombe ,,jaffa ,clo! ! m\ld ) pral9$ ice1 & fill x ) an orange ,bombe-prep>ation4 #bhfe--;,,bombe ,,japonaise ,clo! ! m\ld ) pea* ice1 & fill x ) a tea m\sse-prep>ation4 #bhff--;,,bombe ,,jeanne ,d',,arc ,clo! ! m\ld ) vanilla ice-cream1 & fill x ) a *ocolate pral9$ ,bombe-prep>ation4 #bhfg--;,,bombe ,,jos,,ph9e ,clo! ! m\ld ) c(fee ice1 & fill x ) a pi/a*io ,bombe-prep>ation4 #bhfh--;,,bombe ,,madele9e ,clo! ! m\ld ) almond ice1 & fill x ) a vanilla & ,kirs* ,bombe-prep>ation1 comb9$ ) c&i$ fruit4 #bhfi--;,,bombe ,,maltaise ,clo! ! m\ld ) blood-orange ice1 & fill x ) tang]9e-flav\r$ ,*antilly cream4 #bhgj--;,,bombe ,a ,,la ,,m>,,*ale ,clo! ! m\ld ) /rawb]ry ice1 & fill x ) alt]nate lay]s ( pi/a*io1 orange & vanilla ,bombe-prep>ation4 #bhga--;,,bombe ,,m>got ,clo! ! m\ld ) almond ice1 & fill x ) pi/a*io ,bombe-prep>ation4 ,aft] turn+ out1 decorate ) vanilla ice-cream4 #bhgb--;,,bombe ,,m>ie ,,l\ise ,clo! ! m\ld ) raspb]ry ice1 & fill x ) a vanilla ,bombe-prep>ation4 #bhgc--;,,bombe ,,m>quise ,clo! ! m\ld ) apricot ice1 & fill x ) a ,*ampagne ,bombe-prep>ation4 #bhgd--;,,bombe ,,mascotte ,clo! ! m\ld ) pea*-ice1 & fill x ) a ,kirs* ,bombe-prep>ation4 #bhge--;,,bombe ,,ma?ilde ,clo! ! m\ld ) c(fee ice1 & fill x ) an apricot ,bombe-prep>ation4 #bhgf--;,,bombe ,m,,dicis ,clo! ! m\ld ) br&y ice1 & fill x ) a raspb]ry ,bombe-prep>ation4 #bhgg--;,,bombe ,,m]c,d,s ,clo! ! m\ld ) apricot ice1 & fill x ) a ,*>treuse ,bombe-prep>ation4 #bhgh--;,,bombe ,,mignon ,clo! ! m\ld ) apricot ice1 & fill x ) nut ,bombe-prep>ation4 #bhgi--;,,bombe ,,miss ,,helyett ,clo! ! m\ld ) raspb]ry ice1 & fill x ) a vanilla ,bombe-prep>ation4 #bhhj--;,,bombe ,,mogador ,clo! ! m\ld ) c(fee ice1 & fill x ) a ,kirs* ,bombe-prep>ation4 #bhha--;,,bombe ,,moldave ,clo! ! m\ld ) p9e-apple ice1 & fill x ) a ,curaao ,bombe-prep>ation4 #bhhb--;,,bombe ,,montmor5cy ,clo! ! m\ld ) ,kirs* ice1 & fill x ) a *]ry ,bombe-prep>ation4 ,aft] turn+ out1 surr\nd x ) half-c&i$ *]ries4 #bhhc--;,,bombe ,,moscovite ,clo! ! m\ld ) ,kmmel ice1 & fill x ) a bitt]-almond ,bombe-prep>ation1 comb9$ ) c&i$ fruit4 #bhhd--;,,bombe ,,m\ssel9e ,clo! ! m\ld ) /rawb]ry ice1 & fill x ) ,*antilly cream1 comb9$ ) /rawb]ry pure4 #bhhe--;,,bombe ,,nabab ,clo! ! m\ld ) pral9$ ice1 & fill x ) a liqueur-br&y ,bombe-prep>ation1 conta9+ c&i$ fruit4 #bhhf--;,,bombe ,n,,lusko ,clo! ! m\ld ) filb]t pral9$ ice1 & fill x ) a *ocolate ,bombe-prep>ation4 #bhhg--;,,bombe ,,n]o ,take a dome-m\ld & clo! x ) vanilla ice-cream ) c>amel2 fill x ) vanilla ,m\sse1 comb9$ ) small1 imitation truffles1 ! size ( small nuts1 made f *ocolate4 ,turn out ! ,bombe on a ?9 cu%ion ( ,pun* ,biscuit1 ( ! same diamet] z ! ,bombe4 ,cov] ! :ole ) a ?9 lay] ( ,italian m]+ue2 &1 on top1 set a small receptacle made ( ,italian m]+ue dri$ 9 an almo/ cold ov54 ,decorate ! sides by means ( a pip+-bag ) m]+ue1 & set ! :ole 9 ! ov5 to glaze quickly4 ,on tak+ ! ,bombe out ( ! ov51 p\r "s hot rum into ! b[l1 & set a light to x :5 s]v+4 #bhhh--;,,bombe ,,sa9t ,,laud ,clo! ! m\ld ) raspb]ry ice1 & fill x ) alt]nate lay]s ( melon ,bombe-prep>ation & ,*antilly cream4 #bhhi--;,,bombe ,,nesselrode ,clo! ! m\ld ) vanilla ice-cream1 & fill x ) ,*antilly cream1 comb9$ ) *e/nut pure4 #bhij--;,,bombe ,,odette ,clo! ! m\ld ) vanilla ice-cream1 & fill x ) a pral9$ ,bombe-prep>ation4 #bhia--;,,bombe ,,odessa ,clo! ! m\ld ) apricot ice1 & fill x ) a /rawb]ry ,bombe-prep>ation4 #bhib--;,,bombe ,,ori5tale ,clo! ! m\ld ) g+] ice1 & fill x ) a pi/a*io ,bombe-prep>ation4 #bhic--;,,bombe ,,patrici5ne ,clo! ! m\ld ) vanilla ice-cream1 & fill x ) a pral9 & *ocolate ,bombe-prep>ation4 #bhid--;,,bombe ,,petit ,,duc ,clo! ! m\ld ) /rawb]ry ice1 & fill x ) a hazel-nut ,bombe-prep>ation1 comb9$ ) ,b> r$-currant jam4 #bhie--;,,bombe ,,pompad\r ,clo! ! m\ld ) asp>agus ice1 & fill x ) a pomegranate ,bombe-prep>ation4 #bhif--;,,bombe ,,proph,,te ,clo! ! m\ld ) /rawb]ry ice1 & fill x ) p9e-apple prep>ation4 #bhig--;,,bombe ,,ri*elieu ,clo! ! m\ld ) rum ice2 fill x ) a c(fee ,bombe-prep>ation1 & di/ribute c(fee drops ^u x aft] turn+4 #bhih--;,,bombe ,,rosette ,clo! ! m\ld ) vanilla ice-cream1 & fill x up ) r$-currant-flav\r$ ,*antilly cream1 comb9$ ) r$-currants4 #bhii--;,,bombe ,a ,,la ,,royale ,clo! ! m\ld ) ,kirs* ice1 & fill x ) a *ocolate pral9$ ,bombe-prep>ation4 #bijj--;,,bombe ,,santiago ,clo! ! m\ld ) ,br&y ice1 & fill x ) a pi/a*io ,bombe-prep>ation4 #bija--;,,bombe ,s,,lika ,clo! ! m\ld ) pral9$ ice1 & fill x ) a ,curaao ,bombe-prep>ation4 #bijb--;,,bombe ,,skobeleff ,clo! ! m\ld ) ,vodka ice1 & fill x ) ,kmmel-flav\r$ ,*antilly cream4 #bijc--;,,bombe ,,/rog(f ,clo! ! m\ld ) pea* ice1 & fill x ) a ,*ampagne ,bombe-prep>ation4 #bijd--;,,bombe ,,succ,s ,clo! ! m\ld ) apricot ice1 & fill x ) ,kirs*-flav\r$ ,*antilly cream1 comb9$ ) c&i$ apricots cut into dice4 #bije--;,,bombe ,,sultane ,clo! ! m\ld ) *ocolate ice1 & fill x ) a pral9$ ,bombe-prep>ation4 #bijf--;,,bombe ,,suzanne ,clo! ! m\ld ) p9k rum ice1 & fill x ) vanilla ,bombe-prep>ation1 comb9$ ) ,b> r$-currant jam4 #bijg--;,,bombe ,,tortoni ,clo! ! m\ld ) pral9$ ice1 & fill x ) c(fee ,bombe-prep>ation1 conta9+ c(fee se$s4 #bijh--;,,bombe ,,tosca ,clo! ! m\ld ) apricot ice1 & fill x ) a ,m>as*9o & fruit ,bombe-prep>ation4 ,aft] turn+ out1 decorate ! ,bombe ) lemon ice4 #biji--;,,bombe ,,trocad,,ro ,clo! ! m\ld ) orange ice1 comb9$ ) c&i$ orange-r9d1 cut into small dice2 & fill ) alt]nate lay]s ( ,*antilly cream & r\ndels ( filb]t ,gnoise1 cut 9 graduat$ sizes1 & saturat$ ) ,curaao syrup4 ,spr9kle "s orange-ze/ dice on ea* r\ndel ( ,gnoise4 #biaj--;,,bombe ,,tutti-,,frutti ,clo! ! m\ld ) /rawb]ry ice1 & fill x ) a lemon ,bombe-prep>ation1 comb9$ ) v>i\s c&i$ fruits1 cut into dice4 #biaa--;,,bombe ,a ,,la ,,val5,,ay ,clo! ! m\ld ) pral9$ ice1 & fill x ) ,*antilly cream1 comb9$ ) raspb]ries4 #biab--;,,bombe ,v,,niti5ne ,clo! ! m\ld half ) vanilla & half ) /rawb]ry ice & fill x ) a ,m>as*9o & ,kirs* ,bombe-prep>ation4 #biac--;,,bombe ,,victoria ,clo! ! m\ld ) /rawb]ry ice1 & fill x ) ,plombire ice4 #biad--;,,bombe ,,zamora ,clo! ! m\ld ) c(fee ice1 & fill x ) a ,curaao ,bombe-prep>ation4 ,ic$ ,m\sses4 ,! composition = m\sses is prep>$ ei!r f ,engli% cream or f syrup4 ,! la/ me?od is specially suit$ to fruit m\sses4 #biae--,,prep>ation ,,= ,,ic$ ,,fruit ,,m\sses ,?is is a cold syrup at #ce1 to :i* is add$ an equal quantity ( a pure ( ! fruit "u treatm5t1 & twice t am\nt ( v /iff ,*antilly cream4 #biaf--,,prep>ation ,,( ,,ic$ ,,m\sse ,,) ,,cream ,make an ,engli% cream f "o lb4 ( p[d]$ sug>1 sixte5 egg-yolks1 & "o p9t ( milk1 & leave x to cool4 ,:5 x is q cold1 add to x "o p9t ( raw cream1 two-?irds oz4 ( p[d]$ tragacan? gum1 & ! flav\r :i* is to *>act]ise ! prep>ation4 ,if ! m\sse be a fruit "o1 add to x "o p9t ( a pure ( fre% fruit4 ,:isk ov] ice1 until ! prep>ation gets v fro?y2 put x into m\lds1 l9$ ) :ite pap]2 ?or\ghly close !m1 & keep !m 9 a refrig]ator = two or ?ree h\rs1 subject to _! size4 #biag--,,v>i\s ,,ic$ ,,m\sses ,aft] ! same proc$ure1 m\sses may be prep>$ ) ,anisette1 ,c(fee1 ,*ocolate1 ,kirs*1 ,m>as*9o1 ,rum1 ,tea1 etc42 ,apricots1 ,/rawb]ries1 ,oranges & ,tang]9es1 fre% ,walnuts1 ,pea*es1 ,vanilla1 ,violets1 etc4 #biah--,,p>fait 7,g5]ic ,recipe7 ,mix ?irty egg-yolks ) "o qu>t ( cold syrup at #bh4 ,put ! mixture on a sl[ fire1 & cook x z = an ,engli% cream2 /ra9 x1 & :isk x on ice until x is q cold4 ,add ?ree p9ts ( v /iff1 :isk$ cream & "o-fif? p9t ( br&y or rum1 9 ord] to f9i% x2 m\ld ! prep>ation 9 ,p>fait m\lds1 & pack !m 9 a freez] = f two to ?ree h\rs4 ,n4,b4--,! t]m 8,p>fait10 :i*1 =m]ly1 0 appli$ only to 8,p>fait au ,caf10 has become ! common "n = un-clo!d ices1 made f ,bombe-prep>ations hav+ b "o flav\r4 ,& ?is is fairly logical1 see+ t ,bombe-prep>ations1 b = a few insignificant di/9ctions1 are exactly l ,p>fait-prep>ation4 ,x is !re=e j z reasonable to make vanilla1 *ocolate1 & pral9$ ,p>faits1 etc41 z to make !m ) c(fee4 #biai--;,,ic$ ,,pudd+s ,prep>ations ( ?is class foll[ no h>d & fa/ rules1 &1 9 reality1 !y are n ices at all4 ,!y are no?+ else ?an ic$ entremets1 ! bases ( :i* g5]ally consi/ ( ?ick ,engli% cu/>d1 ! same z t :i* s]ves 9 ! prep>ation ( ,bav>ois4 ,! few foll[+ recipes1 h[ev]1 are exceptions to ?is rule4 #bibj--,,pudd+ ,,de ,,ca/ries ,clo! a ,bombe m\ld ) a ?9 lay] ( vanilla ice-cream1 & fill x ) two ,bombe-prep>ations1 spread 9 some:at ?ick1 alt]nate lay]s4 ,"o ( ! prep>ations %\ld be ( vanilla1 on ea* ?ickness ( :i* a lay] ( lady's-f+] biscuits1 cut into dice & spr9kl$ ) ,anisette1 %\ld be spread2 & ! o!r prep>ation %\ld be ( tang]9e4 ,betwe5 ! lay]s1 spr9kle a few p9*es ( grat$ *ocolate1 & fill up ! m\ld ) a ?ickness ( vanilla ice-cream4 ,?or\ghly close ! ut5sil2 pack x = ab\t two or ?ree h\rs4 ,turn x out on a fold$ napk92 spr9kle !reon a few r$1 cru%$ pral9s2 & s]ve an ic$ tang]9e syrup sep>ately4 #biba--,,m>ie-,,rose ,,pudd+ ,l9e a ,*>lotte m\ld ) roll$ gaufrettes2 plac+ !m snugly "o aga9/ ! o!r4 ,by means ( a pip+-bag1 fill ! gaufrettes ) v /iff /rawb]ry ice1 & !n fill ! m\ld ) a vanilla pral9$ ,bombe-prep>ation4 ,keep ! m\ld 9 ! refrig]ator = ?ree h\rs1 & turn out ! pudd+ on a napk94 ,decorate x on top ) p9k & :ite ,*antilly cream4 ,s]ve a *ocolate ice-cream sep>ately4 #bibb--,,pudd+ ,,miram> ,g>ni% an ic$1 ,madele9e-m\ld ) lady's-f+] biscuits1 saturat$ ) ,*>treuse1 & alt]nate !m ) ?9 slices ( fre% p9e-apple1 saturat$ 9 ,kirs*1 & pipp$ sections ( tang]9e1 sk9n$ raw4 ,fill up ! m\ld ) a ,bombe-prep>ation ( pomegranate juice1 flav\r$ ) ,kirs*2 close ! m\ld1 keep x 9 ice = two h\rs1 & turn out ! pudd+ on a napk9 :5 ab\t to s]ve4 ,s]ve an ic$1 vanilla syrup sep>ately4 #bibc--,,pudd+ ,,seym\r ,cut a ,m\ssel9e ,brio*e into ?9 slices1 & set ^! to soak 9 raw1 sweet5$ & ,kirs*-flav\r$ cream4 ,peel & f9ely slice "s pea*es1 & poa* !m 9 vanilla-flav\r$ syrup2 also peel "s v ripe ,william pe>s4 ,prep>e a p9k ,bombe-prep>ation1 flav\r$ ) ,kirs* & ,orgeat2 & !n fill up ! m\ld ) alt]nate lay]s ( ! slices ( ,brio*e & ( fruit1 ) ,b> r$-currant jam add$2 & ! ,bombe-prep>ation4 ,close ! m\ld1 keep x 9 ice = two h\rs1 & turn out ! pudd+ on a napk94 #bibd--;,,ic$ ,,s\ffl,,es ,! prep>ation diff]s accord+ z to :e!r ! ,s\ffls be prep>$ ) fruit1 or ) su* flav\rs z ,vanilla1 ,c(fee1 ,*ocolate1 etc4 ,! la/ nam$ are made ) ! ,ic$-,m\sse prep>ation 7,no4 #biaf71 :i* may also s]ve = ! fruit ,s\ffls2 b1 9 ! case ( ! latt]1 ! foll[+ prep>ation is pref]able3-- ,:isk ! :ites ( t5 eggs to a v /iff fro?1 & add to ?is "o & "o-t5? lbs4 ( sug> cook$ to ! small-crack /age4 ,transf] ! :ole to a bas92 flav\r accord+ to fancy1 & add "o p9t ( a pure ( fruit & "o p9t ( v /iffly-:isk$ cream4 #bibe--,,! ,,m\ld+ ,,( ,,l>ge ,,& ,,small ,,ic$ ,,s\ffl,s ,m\ld ! l>ge ones 9 ord9>y ,s\ffl timbales1 :i* %\ld be l9$ ) b&s ( :ite pap]1 fix$ ) butt]1 & ov]rea*+ ! edges ( ! timbales by "o & a half to two in*es1 t ! prep>ation1 9 project+ above ! brims ( ! ut5sils1 may appe> l a ,s\ffl :5 ! pap] is remov$4 ,! small ,s\ffls are m\ld$ 9 cases or 9 small silv] cassolettes1 :i* are likewise wrapp$ 9 b&s ( pap]1 t ! prep>ation may rise above _! brims4 ,z soon z !y are m\ld$1 put ! ,s\ffls 9 a v cold refrig]ator2 & :5 ab\t to s]ve !m1 c>efully remove ! b&s ( pap] :i*1 once ! prep>ation has solidifi$1 h s]v$ _! purpose2 & di% ! cases or silv] cassolettes on a napk9 or on a c>v$ block ( ice4 ,l ! ,bombes1 & ! ,ic$ ,biscuits1 ,ic$ ,s\ffls may be indef9itely v>i$1 ow+ to ! multitud9\s comb9ations to :i* !y l5d !mselves4 #bibf--,,sorbets 7,%]bets7 ,%]bets & _! d]ivative prep>ations consi/ ( v light & b>ely-congeal$ ices1 s]v$ aft] ! ,entres4 ,!y s]ve 9 fre%5+ ! /oma*2 prep>+ x to prop]ly receive ! roa/4 ,!y are at once appetis]s & helps to dige/ion4 #bibg--,,prep>ation ,,= ,,sorbets ,%]bets are made f any liqueur ice prep>ation at #ae2 or !y may be prep>$ z foll[s3--,= "o qu>t ( prep>ation1 take ! juice ( two lemons & "o orange1 half-a-p9t ( port w9e1 ( ,samos w9e1 ( ,saut]ne1 or o!r good w9e2 & add cold syrup at #bb1 until ! sac*>omet] regi/]s #ae4 ,= liqueur %]bets1 all[ ab\t "o-fif? p9t ( liqueur p] qu>t ( ! prep>ation2 b rememb] t ?is is subject to ! k9d ( liqueur us$4 ,= ! quantity j prescrib$1 use syrup at #ah or #ai1 :i* ! subsequ5t addition ( liqueur r$uces to ! prop] degree4 ,:atev] be ! k9d ( liqueur1 ! latt] %\ld only be add$ :5 ! ,%]bet is completely froz52 t is to say at ! la/ mom5t4 ,fruit ,sorbets are g5]ally prep>$ f ! juices & syrups ( aque\s fruits4 ,fruit pures are sc>cely suit$ to ?is mode ( proc$ure1 & !y are only resort$ to 9 exceptional cases4 ,! ,freez+ ( ,%]bets4--,p\r ! prep>ation into ! turb9e or ! freez]1 :i* %\ld h be5 previ\sly pack$1 & keep ! ut5sil on ! move4 ,remove portions ( ! prep>ation f ! sides ( ! receptacle z fa/ z !y adh]e !reto1 & mix !m ) ! :ole1 until ! latt] is completely congeal$2 rememb]+ n to /ir at all dur+ ! freez+ process4 ,:5 ! prep>ation is firm en\gh1 mix ) x1 g5tly1 ! qu>t] ( its weight ( ,italian m]+ue or v /iffly :ipp$ cream2 & f9i% by ! addition ( ! liqueur4 ,! ,di%+ ( ,%]bets4--,take "s ( ! ,%]bet prep>ation 9 a spoon1 & set x 9 ,%]bet or ,%]ry glasses1 %ap+ x to a po9t4 ,:5 ! ,%]bet is prep>$ ) w9e1 spr9kle ! prep>ation :5 x is 9 ! glasses ) a tablespoonful ( ! select$ w9e4 ,! consi/5ce ( a ,%]bet1 ( :at k9d soev]1 %\ld be su* z to all[ ( its be+ drunk4 #bibh--,,v>i\s ,,sorbets ,hav+ po9t$ out t ,%]bets may be prep>$ f ! juices ( e fruit su* z ,p9e-apple1 ,*]ries1 ,/rawb]ries1 ,raspb]ries1 ,r$-currants1 etc41 & f e w9e & liqueur su* z ,port1 ,samos w9e1 ,m>sala1 ,johannisb]g1 ,rum1 ,kirs*1 ,liqueur-,br&y1 etc41 & s9ce ! proc$ure is ! same 9 e case1 !re is no ne$ to devote a special article to ea*4 #bibi--,,sorbet ,a ,,la ,,sicili5ne ,keep a v gre5 wat] melon 9 ! refrig]ator = ?ree h\rs4 ,"o h\r be=e s]v+1 op5 x on top1 z direct$ "u 8,surprise ,melon10 & )draw ! se$s4 ,!n1 deta* ! pulp by means ( a silv] spoon1 )\t )draw+ x f ! fruit2 spr9kle x ) ,m>as*9o1 & put ! :ole back into ! refrig]ator4 ,di% on fragm5t$ ice or on a block ( ! latt]1 & s]ve ! pulp be=e ! d9]s 9 ,%]bet glasses4 #bicj--;,,granit,s ,granits answ] ! same purpose z ,%]bets1 :ile !y may also be introduc$ into c]ta9 cul9>y prep>ations4 ,! bases ( ^! prep>ations consi/ ( v ?9 syrups made f fruit juices1 & n ov]rea*+ f\rte5 degrees 7sac*>omet]74 ,granits consi/ only ( ic$ syrups1 & are n comb9$ ) any ,italian or o!r m]+ue4 ,z 9 ! case ( ! ,%]bets1 b m p>ticul>ly 9 reg>d to ^!1 ! op]ator %\ld rememb] n to /ir ! syrup dur+ ! freez+ process1 le/ x turn2 &1 :5 x is congeal$1 x %\ld =m a light1 granulat$ mass4 #bica--,,m>quises ,m>quises are g5]ally made f /rawb]ries or p9e-apple1 ) ,kirs*4 ,! prep>ation is t ( a ,%]bet ) ,kirs*1 regi/]+ #ag by ! sac*>omet]4 ,! freez+ is done z = ,granits2 b x %\ld be c>ri$ a little fur!r4 ,:5 ab\t to s]ve1 mix ! prep>ation p] p9t !re( ) half a p9t ( v /iff ,*antilly cream1 comb9$ ) a /rawb]ry or p9e-apple pure1 subject to ! designation ( ! ,m>quise4 #bicb--,,pun* ,a ,,la ,,roma9e ,mix suffici5t dry :ite w9e1 or dry *ampagne1 ) "o p9t ( syrup at #bb1 to r$uce ! latt] to #ag2 add ! juice ( two oranges & two lemons1 a /rip ( orange & lemon ze/1 & let infusion proce$ = "o h\r4 ,/ra9 ! syrup & br+ x to #ah4 ,freeze 9 ! freez]1 until x is some:at /iff1 & mix x ) ! qu>t] ( its volume ( ,italian m]+ue 7prep>$ f two egg-:ites & ?ree & a half oz4 ( sug>74 ,:5 ab\t to s]ve1 complete ) "o-fif? p9t ( ,rum1 add$ little by little4 ,s]ve ! prep>ation 9 glasses1 aft] ! /yle ( ! ,%]bets4 ,n4,b4--,= all ,%]bets & ,pun*es1 "o qu>t ( ! f9i%$ prep>ation %\ld be all[$ = e t5 p4 #bicc--,,spooms ,spoom is a k9d ( ,%]bet prep>$ f a syrup at #bj4 ,add to x twice z mu* ,italian m]+ue z 0 add$ to ! ,%]bets4 ,d n "w x too briskly1 t x may rema9 v light & fro?y4 ,spooms are made f fruit juices2 b m (t5 f su* w9es z ,*ampagne1 ,samos1 ,muscat1 ,zucco1 etc4 ,s]ve x 9 glasses l ! ,%]bets4 ,,*apt] ,,xxii ,,dr9ks ,,& ,,refre%m5ts ,n4,b4--,! quantities giv5 bel[ are calculat$ to be suffici5t = fifte5 glassfuls4 #bicd--;,,bav>oise ,"w eight oz4 ( p[d]$ sug> ) eight egg-yolks 9 a saucepan1 until ! :ole becomes :ite & rea*es ! ribbon /age4 ,!n add consecutively3 "o-fif? p9t ( capill>y syrup1 "o p9t ( fre%ly made1 boil+ hot tea1 & ! same am\nt ( boil+ milk2 :isk+ briskly ! :ile1 t ! dr9k may be v fro?y4 ,complete at ! la/ mom5t ) "o-?ird p9t ( ! liqueur :i* is to *>act]ise ! ,bav>oise1 i4e41 ei!r ,kirs* or ,rum4 ,if ! ,bav>oise be flav\r$ ) vanilla1 orange or lemon1 let ! flav\r infuse 9 ! milk = fifte5 m9utes be=eh&4 ,if x be flav\r$ ) *ocolate1 dissolve six oz4 ( ! latt]1 & add ! milk to x1 flav\r$ ) vanilla4 ,if x be c(fee-flav\r$1 set ?ree oz4 ( fre%ly-torrifi$ & concass$ c(fee to infuse 9 ! milk or flav\r ) "o p9t ( fre%ly-made c(fee4 ,bav>oise is s]v$ 9 special glasses1 & x mu/ be fro?y4 #bice--;,,bis*(f ,put into a bas9 "o bottleful ( ,*ampagne1 "o ,%]ry-glassful ( 8tilleul0 infusion1 "o orange & "o lemon1 cut into ?9 slices1 & en\gh syrup at #cb to br+ ! prep>ation to #ah4 ,let mac]ation proce$ 9 ! cool = an h\r4 ,?is done1 /ra9 ! :ole2 freeze x l a ,granit1 & f9i% x ) f\r liqueur-glassfuls ( liqueur-br&y4 ,s]ve 9 bump]s4 #bicf--;,,ic$ ,,c(fee ,p\r "o & a half p9ts ( boil+ wat]1 gradually1 ov] t5 oz4 ( fre%ly-gr\nd c(fee1 & /ra9 x g5tly4 ,put ?is c(fee into a b[l ) #bj oz4 ( loaf-sug>1 & let ! latt] dissolve :ile ! c(fee cools4 ,!n add "o qu>t ( v cold1 boil$ milk1 9 :i* half a /ick ( vanilla %\ld h infus$1 & "o p9t ( v fre% cream4 ,freeze ! :ole 9 a freez]1 tak+ c>e to keep ! prep>ation almo/ liquid1 & s]ve x 9 v cold cups4 #bicg--,,lemonade ,dissolve half-lb4 ( loaf-sug> 9 "o qu>t ( filt]$ wat]4 ,add ! juice & ! ze/s ( ! r9ds ( two lemons1 & let infusion proce$ 9 ! cool = ?ree h\rs4 ,pass ! :ole ?r\gh a f9e /ra9]2 add "o syphonful ( seltz] wat]1 & s]ve ) a ?9 r\ndel ( lemon 9 ea* glass4 #bich--,,p9eapple ,,wat] ,f9ely *op "o & a half lbs4 ( fre% or pres]v$ p9eapple2 put x into a bas9 & p\r ov] x "o qu>t ( boil+ syrup at #bj4 ,let x cool1 & infuse = two h\rs4 ,/ra9 ?r\gh a wooll5 bag2 add a piece ( ice & suffici5t seltz] wat] to r$uce ! liquid to #i4 ,keep ! prep>ation 9 ! cool = a fur!r tw5ty m9utes1 & complete x1 :5 ab\t to s]ve1 ) ?ree liqueur-glassfuls ( ,kirs*4 #bici--;,,*]ry ,,wat] ,/one two lbs4 ( v ripe *]ries1 & rub !m ?r\gh a sieve4 ,put ! pure into a bas9 ) ! /ones1 cru%$ 9 ! mort>1 & let ! :ole mac]ate = "o h\r4 ,!n moi/5 ) "o p9t ( filt]$ wat]1 & /ra9 ! juice ?r\gh a wooll5 bag1 or musl9 fold$ 9 two & /ret*$4 ,add a piece ( well-wa%$ ice & six oz4 ( loaf-sug>1 & put ! :ole 9 ! cool = tw5ty m9utes4 ,flav\r1 :5 ab\t to s]ve1 ) f\r liqueur-glassfuls ( ,kirs*4 ,! sac*>omet] %\ld regi/] #i :5 ins]t$ into ?is prep>ation4 #bidj--,,raspb]ry-,,flav\r$1 ,,r$-,,currant ,,wat] ,rub ?r\gh a sieve1 ov] a bas91 twelve oz4 ( r$ & :ite currants1 & f\r oz4 ( v ripe raspb]ries4 ,add to ! currant-wat] "o p9t ( filt]$ wat]1 six oz4 ( loaf-sug>1 & "o piece ( wa%$ ice4 ,keep ! :ole 9 ! cool = tw5ty m9utes1 & /ir x f "t to "t ) a silv] spoon1 t ! sug> may dissolve4 ,degree ! same z 9 ,no4 #bici4 #bida--,,melonade ,rub "o lb4 ( j-ripe melon pulp ?r\gh a sieve4 ,put x into a bas9 & p\r ov] x "o p9t ( boil+ syrup at #bj4 ,let ! :ole cool & infuse = two h\rs1 & /ra9 x ?r\gh musl9 or ?r\gh a wooll5 bag4 ,add a piece ( v clean ice & suffici5t seltz] wat] to r$uce ! syrup to #i4 ,keep ! prep>ation 9 ! cool = a fur!r tw5ty m9utes1 & f9i% x1 :5 ab\t to s]ve1 ) two tablespoonfuls ( orange-fl[] wat]4 #bidb--,,kalts*ale ,peel & slice "o-half lb4 ( pea*es & an equal quantity ( p9eapple2 add f\r oz4 ( ripe1 melon pulp1 cut into dice1 & f\r oz4 ( a mixture ( raspb]ries & r$ & :ite currants1 cle>$ ( _! /alks4 ,put ^! fruits 9 a silv] timbale & keep ! latt] on ice4 ,set a little c9namon to infuse 9 a half-bottleful ( boil+1 :ite w9e2 add six oz4 ( sug> & ! ze/ ( "o lemon2 & let ! :ole cool4 ,!n add half a p9t ( a mix$ pure ( /rawb]ries & r$-currants to ?is infusion4 ,filt] ! :ole1 & complete x by ! addition ( a bottle ( *ampagne4 ,p\r ?is prep>ation ov] ! fruit1 & s]ve ! timbale v cold4 #bidc--,,orangeade ,proce$ z = lemonade1 b use ! juice & ze/s ( orange r9ds in/ead ( ^? ( lemons1 & ! juice ( only half a lemon4 ,put v ?9 slices ( orange 9 ! glasses4 #bidd--,,pun* ,,) ,,kirs* ,?r[ a good half oz4 ( tea into "o qu>t ( boil+ wat]1 & let x infuse = t5 m9utes4 ,put into a pun* or salad-b[l "o lb4 ( loaf-sug>2 /ra9 ! infusion ( tea ov] ! sug>1 & dissolve ! latt]2 /irr+ ! :ile ) a silv] spoon4 ,add "o & a half p9ts ( ,kirs*1 set x alight1 & s]ve 9 glasses4 #bide--,,pun* ,,) ,,rum ,make an infusion z above1 ) ! same am\nt ( tea & "o qu>t ( boil+ wat]4 ,/ra9 x ov] "o lb4 ( loaf-sug>1 9 a pun*-b[l1 & let ! sug> dissolve4 ,add a few ?9 slices ( lemon1 & "o & a half p9ts ( rum1 & set light to x4 ,s]ve ) a slice ( lemon 9 ea* glass4 #bidf--,,pun* ,,m>quise ,put into a small1 copp] saucepan "o qu>t ( ,saut]ne w9e1 half-lb4 ( loaf-sug>1 & ! ze/ ( ! r9d ( "o lemon b\nd r\nd a clove4 ,dissolve ! sug>2 heat ! w9e until x becomes cov]$ by ?9 :ite fro?1 & p\r x into a pun*-b[l aft] hav+ )drawn ! ze/ & ! clove4 ,add half a p9t ( burnt br&y2 set x alight & let x burn itself out4 ,s]ve ) a ?9 slice ( lemon 9 ea* glass4 #bidg--;,,ic$ ,,pun* ,prep>e a ,m>quise ,pun* z above2 :5 ! w9e is hot1 take x (f ! fire2 ?r[ 9 a good half oz4 ( tea1 & let ! :ole infuse "u cov] = t5 m9utes4 ,pass ! :ole ?r\gh a f9e /ra9]2 add "o orange & "o lemon1 peel$ raw & cut into slices1 & "s heat$ rum4 ,set alight2 leave to cool1 & r$uce to #ae4 ,!n freeze l a ,granit1 & s]ve 9 glasses4 #bidh--;,,hot ,,w9e ,p\r "o bottleful ( r$ w9e ov] t5 oz4 ( loaf-sug>1 set 9 a small1 copp] bas94 ,dissolve ! sug>4 ,add "o orange ze/1 a bit ( c9namon & mace1 & "o clove4 ,heat ! w9e until x is cov]$ by ?9 fro?1 & !n pass x ?r\gh a f9e /ra9]4 ,s]ve ) a ?9 slice ( lemon 9 ea* glass4 #bidi--;,,hot ,,w9e ,,) ,,orange ,p\r half a p9t ( boil+ wat] ov] t5 oz4 ( loaf sug>4 ,add ! ze/ ( "o orange & let infusion proce$ = fifte5 m9utes4 ,)draw ! ze/1 & mix "o bottleful ( heat$ ,burgundy w9e ) ! infusion4 ,s]ve ) a r\ndel ( orange 9 ea* glass4 #biej--,,w9e ,a ,,la ,,fran,,aise ,put eight oz4 ( sug> into a salad-b[l1 & spr9kle !reon a few tablespoonfuls ( wat]1 t x may dissolve4 ,add "o bottleful ( excell5t ,bordeaux w9e or r$ ,burgundy1 & ! half ( a lemon cut into ?9 slices4 ,/ir ! :ole well ) a silv] spoon & s]ve ) a slice ( lemon 9 ea* glass4 ,n4,b4--,always rememb] to free ! lemons & oranges us$ ( all pips1 :i* w\ld l5d a bitt]ness to ! dr9k4 #biea--;,,cl>et ,,cup ,put into a cry/al b[l "o oz4 ( loaf-sug>1 ! r9d ( "o lemon & ?ree slices ( ! latt]1 an equal quantity ( orange1 "o /rip ( cucumb] peel1 "o tablespoonful ( ,ango/ura ,bitt]1 & a liqueur-glassful ( ea* ( ! foll[+ liqueurs3--,br&y1 ,m>as*9o & :ite ,curaao4 ,complete ) "o & a half bottles ( r$ w9e & a bottle ( ,soda4 ,cov] & let ! :ole infuse4 ,/ra91 add a few pieces ( v clean ice & a few leaves ( fre% m9t4 ,,*apt] ,,xxiii ,,fruit-,,/ews ,,& ,,jams #bieb--,,pla9 ,,/ew$ ,,fruit ,fruit = /ew+ is us$ :ole1 halv$ or qu>t]$1 & cook$ or poa*$ 9 a syrup1 ( a flav\r 9 keep+ ) ! fruit4 ,di% ^! prep>ations 9 tazzas1 b[ls or deep di%es2 cov] !m ) _! syrup1 r$uc$ or n2 &1 9 c]ta9 cases1 ?ick5 ! latt] ) arr[root4 ,!y may be s]v$ hot or cold2 b 9 any case1 ! fruit us$ %\ld n be too ripe4 #biec--,,mix$ ,,/ew$ ,,fruit ,^! prep>ations g5]ally consi/ ( /ew$1 fre% fruit ( "o or sev]al k9ds2 comb9$ ) fruit pures4 ,qu9ce & apple jellies are greatly us$1 ei!r 9 coat+ ! prep>ations or 9 bord]+ !m ) dice1 c4 ,) ?is class ( /ew$ fruits1 :i* are m]ely a matt] ( fancy & ta/e1 c&i$ & pres]v$ fruits are almo/ always us$ z auxili>y con/itu5ts4 #bied--;,,jams ,"u ?is g5]ic title ! foll[+ prep>ations are class$3-- 7#a7 ,^? 9 :i* ! fruit is treat$ directly ) ! sug>3-- 7#b7 ,^? 9 :i* ! juice alone1 ow+ to its gelat9\s nature1 produces1 toge!r ) ! sug>1 consi/5t jellies4 ,! am\nt ( sug> us$ is subject to ! nature ( ! fruit & its sweetness2 b 9 ! case ( ne>ly all t>t fruits1 ! weight ( sug> %\ld equal t ( ! fruit1 or ne>ly s4 ,if too mu* sug> be us$1 ! flav\r is impair$2 :ile cry/allisation w foll[ v %ortly aft]w>ds2 if too little be us$1 ! jam has to be ov]cook$ 9 ord] to be made suffici5tly consi/5t1 & ! flav\r is once m impair$ by protract$ evaporation2 f9ally if ! "t all[$ = cook+ be inadequate1 rapid f]m5tation w be ! result4 ,9 mak+ jam1 !re=e1 ! op]ator %\ld base 8 measure ( sug> ^u ! nature ( ! fruit he int5ds treat+4 #biee--,,! ,,cook+1 ,,pott+1 ,,& ,,seal+ ,,( ,,jams ,! "t all[$ = cook+ any jam :atsoev] c only be approximately decid$1 & x is a gross mi/ake to suppose ! case o!rwise1 s9ce ! matt] is :olly dep5d5t ^u ! int5sity ( ! fire1 & ! result+ spe$ ( ! evaporation ( ! vegetable moi/ure4 ,!oretically1 a jam is all ! bett] = hav+ be5 cook$ quickly1 see+ t x may ?us m easily pres]ve its col\r & flav\r4 ,= all t1 unless great c>e & att5tion be ex]cis$1 a :ole-fruit jam ought n to be made on a too viol5t fire1 le/ x burn4 ,conv]sely1 :5 jellies are 9 "q1 :]e9 ! juice alone ( ! fruit is treat$1 ! fire %\ld be z int5se z possible2 9 ord] t ! requir$ degree ( consi/5ce1 :i* m>ks ! close ( ! op]ation1 may be rea*$ z spe$ily z possible4 ,! degree ( consi/5ce is ! same = all jellies1 & may be asc]ta9$ ?us3 :5 ! /eam giv5 (f by ! prep>ation loses its d5sity1 & ! boil+ movem5t becomes p]ceptible1 x may be conclud$ t evaporation has ceas$1 & t ! real cook+-process1 :i* is v rapid1 has begun4 ,at ?is /age frequ5tly take ! skimm] out ( ! saucepan4 ,! jam adh]+ to x falls (f1 at fir/ v quickly2 !n1 9 a few m9utes1 x is se5 to accumulate t[>ds ! c5tre ( ! skimm] & to fall !refrom sl[ly at l5g?y int]vals1 9 l>ge drops4 ,?is /age1 :i* is indubitably indicative ( ! cook+ be+ at an end1 is call$ ! 8nappe0 & is equival5t to ! l>ge-?read /age 9 ! cook+ ( sug>2 &1 z soon z x is rea*$ ! jam %\ld be tak5 (f ! fire4 ,all[ x to cool = sev5 or eight m9utes1 & p\r x into pots1 :i*1 if ( glass1 %\ld be gradually heat$1 le/ !y crack4 ,! foll[+ day1 set a r\nd piece ( :ite pap] saturat$ ) rectifi$ glyc]9e1 on ea* pot1 & drop ^! pieces ( pap] directly ^u ! jam4 ,rectifi$ glyc]9e w be f\nd pref]able by f> to ! commonly-us$ sug>$ br&y4 ,!n close ! pots ) a d\ble %eet ( pap]1 fa/5$ on ) /r+1 & place !m some:]e 9 ! dry4 #bief--;,,apricot ,,jam ,cut ! apricots 9 two1 & use v ripe fruit1 gr[n 9 ! op51 if possible4 ,break ! /ones1 sk9 ! almonds1 & cut !m 9 two4 ,all[ ?ree-qu>t]s lb4 ( loaf-sug> p] lb4 ( fruit4 ,put ?is sug> 9 a pres]v+ pan ) "o-?ird p9t ( wat] p] two lbs4 ( sug>1 &1 :5 ! latt] is dissolv$1 boil = a few m9utes1 c>efully skimm+ ! :ile4 ,add ! apricots1 set ! :ole to cook on a mod]ate fire1 & /ir incessantly1 especially t[>ds ! end1 :5 ! jam is m p>ticul>ly prone to burn on ! bottom ( ! saucepan4 ,take ! jam (f ! fire z soon z x rea*es ! 8nappe0 /age1 z expla9$ above1 & mix ! almonds ) ! jam4 #bieg--;,,*]ry ,,jam ,/one ! *]ries1 & all[ "o & a half lbs4 ( loaf-sug> p] two lbs4 ( ! fruit2 tak+ c>e to h equal weights ( sug> & fruit if ! latt] be n ov] sweet4 ,put ! sug> 9 ! pres]v+ pan2 moi/5 x ) wat] t x may dissolve1 & boil x = five m9utes1 skimm+ c>efully ! :ile4 ,add ! *]ries & a half-p9t ( r$-currant juice1 & cook ov] a fi]ce fire until ! 8nappe0 /age is rea*$4 ,rem>ks3--7#a7 ,! addition ( r$-currant juice is advocat$ = ?is jam1 see+ t by ensur+ ! prop] consi/5ce x obviates prolong$ cook+2 &1 z ,i h already po9t$ out1 r$ fruit is all ! bett]1 & pres]ves a m p]fect col\r1 :5 x is cook$ rapidly4 7#b7 ,:5 ! fruit beg9s to boil1 c>efully skim x1 o!rwise ! scum h>d5s1 & n only spoils ! jam b (t5 sets x f]m5t+4 #bieh--,,/rawb]ry ,,jam ,?is is "o ( ! mo/ difficult jams to make4 ,!re are sev]al ways ( prep>+ x1 & ! "o ,i give /rikes me z ! quicke/ & simple/4 ,clean ! fruit1 :i* %\ld be j ripe4 ,only wa% x :5 absolutely necess>y1 z1 = in/ance1 :5 m\ld has /uck to x4 ,all[ twelve oz4 ( sug> p] lb4 ( fruit4 ,put ?is sug> 9 a pres]v+ pan1 spr9kle x ) wat] t x may dissolve1 & cook x to ! l>ge-ball /age 7see ,no4 #bcdd71 tak+ c>e to skim ?or\ghly :5 boil+ beg9s4 ,?r[ ! /rawb]ries into ! sug>1 & set ! pres]v+ pan on ! side ( ! fire = sev5 or eight m9utes2 t is to say1 until ! moi/ure ( ! fruit has dissolv$ ! sug> to a syrup4 ,return ! saucepan to a fi]ce fire1 & cook ! /rawb]ries = t5 or twelve m9utes1 rememb]+ to c>efully remove ! scum t =ms4 ,!n )draw ! /rawb]ries by means ( a slice & dra9 !m 9 a bas94 ,cont9ue cook+ ! syrup rapidly1 until ! 8nappe0 /age %[s signs ( appe>+1 !n return ! /rawb]ries = five m9utes2 t is to say1 until ! 8nappe0 /age is completely rea*$4 ,fill ! pots1 little by little1 t ! /rawb]ries may be well di/ribut$ 9 !m & n rise 9 a mass to ! top1 z (t5 happ5s :5 ! receptacles are fill$ too quickly4 #biei--,,orange ,,m>malade ,select "s oranges ab\t equal 9 size1 ( a good col\r1 free f blemi%es1 & ) ?ick & s(t r9ds4 ,! latt] consid]ation is important1 see+ t ! p>boil+ op]ation is effect$ m p]fectly :5 ! r9ds are ?ick & supple4 ,prick !m some:at deeply ) a small1 po9t$ /ick 79 ord] to precipitate ! cook+ process71 & ?r[ !m into a pres]v+ pan ( boil+ wat]4 ,boil = ?irty m9utes2 dra9 ! oranges1 cool !m1 & put !m "u a runn+ tap = twelve h\rs1 or m if possible2 or soak !m 9 con/antly *ang$1 cold wat] = tw5ty h\rs4 ,! object ( ?is op]ation is to s(t5 ! r9ds & extract _! bitt]ness4 ,?is done1 dra9 ! oranges2 qu>t] !m1 remove _! pips & filam5ts1 & rub !m ?r\gh a co>se sieve4 ,take ! same weight ( sug> z ( orange pure4 ,melt ! =m] 9 ! pres]v+ pan1 & boil x = five or six m9utes1 skimm+ c>efully ! :ile4 ,!n add ! orange pure1 & "o-qu>t] p9t ( good apple juice p] lb4 ( ! =m]4 ,dur+ ! fir/ /age ( ! cook+ process1 skim ) great c>e1 & dur+ ! second /age1 /ir almo/ incessantly until ! 8nappe0 /age is rea*$4 #bifj--,,plum ,,jam ,all[ twelve oz4 ( loaf-sug> p] lb4 ( /on$ plums4 ,dissolve ! sug>2 skim1 set x to boil = sev5 or eight m9utes1 & proce$ = ! cook+ z direct$ "u apricot jam4 ,rem>ks3--7#a7 ,x is a mi/ake to let ! plums mac]ate 9 ! sug> = "s h\rs previ\sly1 = ! acid !y conta9 causes !m to black51 & ! col\r ( ! jam is ?us spoil$4 7#b7 ,9 ord] to h gre5gage jam ( a f9e1 gre5 col\r1 d n cook m ?an f six to eight lbs4 ( x at a "t1 & cook t quantity z quickly z possible4 #bifa--,,rhub>b ,,jam ,rhub>b jam is "o ( ! mo/ difficult & t$i\s to make ow+ 7#a7 to ! abundant moi/ure conta9$ by ! vegetable2 7#b7 to its pron5ess to burn on ! bottom ( ! saucepan1 especially t[>ds ! close ( ! cook+ process4 ,if x be desir$ v gre51 select suitable natural rhub>b2 if x be desir$ p9k1 only take ! c5tral /alks :i* are bord]$ ) r$1 or use =c$ rhub>b4 ,9 any case1 x is be/ n to make m ?an five or six lbs4 at once4 ,suppress ! ends ( ! /alks1 cut :at rema9s into pieces2 by means ( a small knife1 scrape (f ! adh]+ sk9 & cut ! /alks into ?ree-in* l5g?s4 ,all[ ?irte5 oz4 ( loaf-sug> p] lb4 ( rhub>b4 ,dissolve ! =m]1 boil x = sev5 or eight m9utes & !n ?r[ ! rhub>b into x4 ,cov] ! pres]v+ pan &1 put x on ! side ( ! /ove = ab\t twelve m9utes t ! fibres ( ! rhub>b may be disaggregat$1 & at ! end ( t "t become l v]micelli4 ,!n set ! saucepan ^u a fi]ce fire1 & /ir con/antly until ! prep>ation rea*es ! 8nappe0 /age1 :]eupon ! jam is f9i%$4 #bifb--,,tomato ,,jam ,!re are also sev]al ways ( mak+ ?is jam1 ( :i* ! foll[+ seems ! mo/ exp$iti\s3 ,! fir/ fact t %\ld be grasp$ is t ! am\nt ( pulp t c be us$ repres5ts ab\t "o-fif? ( ! tomato1 & ?is itself dep5ds ^u ! k9d ( tomato us$1 & :e!r x be j ripe1 ne>ly s1 or v ripe4 ,9 ord] to obta9 "o lb4 ( pulp1 !re=e1 five lbs4 ( tomatoes %\ld be us$1 or !reab\ts4 ,f9ely slice ! tomatoes1 & rub !m ?r\gh a sieve4 ,put ! juice & ! pure into ! jam-saucepan1 & boil = five m9utes1 /irr+ ! :ile4 ,?is done1 p\r ! :ole into a napk91 /ret*$ betwe5 ! f\r legs ( an ov]turn$ /ool1 z = /ra9+ a jelly2 & let x dra9 ?or\ghly4 ,at ! end ( ! op]ation1 !re=e1 all t rema9s on ! napk9 is ! m]e vegetable pulp1 fre$ ( all moi/ure4 ,all[ ! same weight ( sug> z ( pulp4 ,put ! =m] into ! jam-saucepan1 toge!r ) a small glassful ( wat]2 let x dissolve1 & cook x to ! small-ball /age 7see ! cook+ ( sug>72 tak+ c>e to skim x well z soon z x beg9s to boil4 ,a /ick ( vanilla may be put ) ! sug> be=e boil+ x2 or ! jam may be flav\r$ ) a good tablespoonful ( vanilla sug> :5 x is tak5 (f ! fire2 9 any case1 ! jam ought to be flav\r$ ) vanilla4 ,:5 ! sug> has rea*$ ! small-ball /age1 add ! tomato pulp to x1 & "o-f\r? p9t ( r$-currant juice p] lb4 ( pulp4 ,ow+ to ! fact t tomato pulp ( itself has no cohesive prop]ties ! mix+ ( r$-currant juice ) x is ess5tial4 ,set ! pres]v+ pan ^u a fi]ce fire1 /irr+ incessantly ! :ile1 until ! 8nappe0 /age is rea*$2 !n let ! jam cook = a few m m9utes4 #bifc--;,,black-,,currant ,,jelly ,take "s v ripe black-currants3 clean !m2 put !m into ! pres]v+-pan ) half a glassful ( wat] p] two lbs4 ( fruit1 & let !m boil4 ,:ile ?is prep>atory op]ation is 9 progress1 ! sk9s ( ! currants bur/1 & _! juice fl[s into ! pan4 ,at ?is /age1 transf] ! fruit to a sieve ly+ on a b[l--a mu* simpl] me?od ?an cru%+ & press+ !m 9 a twi/$ t[el4 ,all[ z _m lbs4 ( sug> z !re are qu>ts ( juice2 put ?is sug> into ! pres]v+-pan2 dissolve x1 & cook x to ! small-ball /age2 ?or\ghly skimm+ ! :ile4 ,add ! black-currant juice1 comb9$ p] qu>t ) half p9t ( :ite-currant juice4 ,move ! ut5sil to ! side ( ! /ove = a few m9utes1 t ! sug> may dissolve1 & !n cook ! jelly on a fi]ce fire1 c>efully skimm+ ! :ile1 until ! 8nappe0 /age is almo/ rea*$4 ,rem>ks3 ,! object ( add+ ! :ite-currant jelly is to modify ! blackness ( pure black-currant jelly4 #bifd--,,qu9ce ,,jelly ,select v ripe fruit2 cut x into slices2 peel & pip ^!1 & ?r[ !m into a bas9 ( fre% wat]4 ,!n put !m into a pres]v+-pan ) ?ree & a half p9ts ( wat] p] lb4 ( qu9ces1 & cook !m )\t t\*+ !m4 ,?is done1 transf] !m to a sieve1 & let !m dra94 ,return ! juice to ! pan1 toge!r ) twelve oz4 ( loaf-sug> p] lb42 dissolve ! sug>2 & set ! :ole to cook on a fi]ce fire1 mean:ile skimm+ ) c>e1 until ! 8nappe0 /age is almo/ rea*$4 ,z soon z ! jelly is cook$1 /ra9 x ?r\gh a piece ( musl9 /ret*$ ov] a bas92 & by ?is means1 a p]fectly cle> jelly w be obta9$4 #bife--,,r$-,,currant ,,jelly 7,me?od ,a7 ,take "s r$ & :ite currants1 9 ! proportion ( two-?irds ( ! =m] to "o-?ird ( ! latt]1 & comb9e ) !m1 p] two lbs41 ?ree oz4 ( raspb]ries4 ,cru% ! ?ree products toge!r 9 a bas91 & !n press !m 9 small quantities at a "t1 9 a /rong t[el1 9 ord] to extract _! juice4 ,put ! juice 9 ! pres]v+-pan1 toge!r ) eight oz4 ( loaf-sug> p] p9t4 ,?or\ghly dissolve ! sug>1 & set ! :ole to cook ov] a v fi]ce fire2 mean:ile skimm+ c>efully--m p>ticul>ly at fir/1 until ! 8nappe0 /age is rea*$4 ,n4,b4--,! yield ( juice f r$-currants equals ab\t two-?irds or ?ree-f\r?s ! weight ( ! raw fruit4 #biff--,,r$-,,currant ,,jelly 7,me?od ,b7 ,take ! same quantities ( :ite & r$ currants1 & ( raspb]ries1 z above4 ,c>efully clean ! fruit2 wa% x 9 cold wat]1 & put x into ! pres]v+-pan1 ) "o w9eglassful ( wat] p] lb4 ,cook ! :ole g5tly on ! side ( ! /ove = t5 or twelve m9utes2 transf] ! fruit to a sieve1 ly+ on a bas91 & let x dra94 ,put ! juice into ! pres]v+-pan1 ) twelve oz4 ( loaf-sug> p] lb41 & proce$ ) ! cook+ z be=e4 #bifg--,,r$-,,currant ,,jelly 7,me?od ,c7 ,take ! same quantities z above ( :ite-currants1 r$-currants1 & raspb]ries4 ,remove ! currants f _! /alks by means ( a =k1 & collect !m 9 a bas92 clean ! raspb]ries1 & all[ twelve oz4 ( loaf-sug> p] lb4 ( ! fruit4 ,dissolve ! sug> 9 ! pres]v+-pan ) a little wat] & cook x to ! small-ball /age2 mean:ile skimm+ c>efully4 ,?r[ ! currants & ! raspb]ries into x2 put ! pan on ! side ( ! fire = sev5 or eight m9utes1 t ! juice may exude f ! fruit2 & !n cook on a fi]ce fire1 skimm+ v c>efully ! :ile1 until ! 8nappe0 /age is rea*$4 #bifh--,,:ite-,,currant ,,jelly ,?is is made f fre%1 v ripe :ite-currants & two oz4 ( raspb]ries p] lb4 ( ! latt]4 ,any "o ( ! ?ree me?ods giv5 above may be foll[$ 9 its prep>ation1 al?\gh ,me?od ,c w be f\nd to yield ! cle>e/ jelly4 #bifi--,,r$-,,currant ,,jelly1 ,,prep>$ ,,cold ,prep>e ! juice z direct$ "u ,no4 #bife4 ,add to x "o lb4 ( ic+-sug> p] qu>t1 & keep ! :ole 9 ! cool = two or ?ree h\rs1 tak+ c>e to /ir x frequ5tly ) a silv] spoon 9 ord] to dissolve ! sug>4 ,fill ! pots & keep !m uncov]$ = two or ?ree days4 ,?is done1 cov] !m 9 ! usual way1 & set !m 9 ! sun = two or ?ree h\rs p] day = two days4 ,?is jelly is z fragile z x is delicate1 & %\ld be kept 9 ! dry4 #bigj--,,orange ,,jelly ,9 ord] to make "o qu>t ( orange jelly1 take twelve oranges1 ea* weigh+ ab\t five oz42 "o-?ird p9t ( good apple juice1 "o lb4 ( loaf-sug>1 & a tablespoonful ( grat$ orange sug>4 ,! latt] is obta9$ by rubb+ ! r9ds ( ! oranges ) loaf-sug>1 & !n grat+ ! sug> s col\r$ & flav\r$ ) a h>d knife4 ,if ! jelly be desir$ g>ni%$1 ins]t a fair-siz$1 c&i$ orange-r9d cut into small /rips4 ,prep>ation3--,?or\ghly press ! oranges & filt] ! juice2 prep>e ! apple juice1 & set ! sug> to dissolve ) a few drops ( wat]4 ,add ! orange & apple juice to ! sug>1 & cook ! jelly l ! prec$+ ones4 ,leave x to cool = t5 m9utes2 mix ) x ! orange sug> & ! c&i$ r9d1 & p\r x into pots4 #biga--;,,apple ,,jelly ,proce$ exactly z = qu9ce jelly1 & /ra9 ! apple juice )\t press+ ! fruit4 ,d n cook ! latt] ov] mu*1 le/ ! juice becomes mix$ ) pulp4 ,nev]!less1 ?is %\ld be v c>efully p\r$ away2 =1 9 spite ( ! greate/ c>e1 !re is always a c]ta9 am\nt ( deposit4 ,put ! juice into ! pres]v+ pan1 ) ?irte5 oz4 ( loaf-sug> & "o-?ird ( a /ick ( vanilla p] qu>t4 ,cook1 & /ra9 ?r\gh musl91 z 9 ! case ( qu9ce jelly4 #bigb--,,tomato ,,jelly 7#a/ ,me?od7 ,prep>e ! tomatoes z direct$ "u ,no4 #bifb4 ,p] lb4 ( dra9$ juice all[ "o good p9t ( apple jelly1 tw5ty oz4 ( sug>1 & a l>ge vanilla /ick4 ,put into ! pres]v+-pan ! sug>1 ! apple jelly1 & ! vanilla-flav\r$ tomato juice1 & put ! ut5sil on ! side ( ! fire = five m9utes4 ,?is done1 set ! :ole to cook on a fi]ce fire1 until ! 8nappe0 /age is rea*$4 #bigc--,,tomato ,,jelly 7#bnd ,me?od7 ,take ! same am\nt ( juice z 9 ! prec$+ case4 ,use r$-currant jelly in/ead ( apple jelly1 & prep>e ! =m] f r$ & :ite currants 9 ! proportion ( "o-?ird ( ! =m] to two-?irds ( ! latt]4 ,use ! same am\nt ( vanilla z above4 ,put ! latt] into ! pres]v+-pan2 dissolve x ) a little wat]2 add ! vanilla1 & cook x to ! small-crack /age2 rememb]+ to sk9 c>efully at ! />t4 ,add ! tomato pulp & ! r$-currant jelly to ! cook$ sug>2 put ! :ole on ! side ( ! /ove = a mom5t 9 ord] to r$uce ! sug>2 & !n proce$ ) ! cook+ on a v fi]ce fire until ! 8nappe0 /age is rea*$4 ,,m5us ,,de ,,dejeun]s4 ,concombre m>9 aux pim5ts-d\x4 ,du*esse au ,cavi>4 ufs frits4 ,pi$s de m\ton p\lette4 ,p\let ,bonne femme4 ,pt de foie gras4 ,pa9 grill trs *aud4 ,asp]ges l'huile4 ,p*e ,c>d9al4 ,ptiss]ie4 ,hors-d'uvres4 ufs ,cocotte4 ,sole grille ,diable4 ,faisan pol au ,cl]i4 ,p>fait de foie gras4 ,salade ,ra*el4 ,s\ffl au ,*ocolat4 ,t>telette aux fruits4 ,kilkis4 ,olives de ,lucques4 ,crevettes roses4 ,truite au bleu4 ,agneau de lait ,b\langre4 ,t]r9e de ,can>d ,r\5nais4 ,curs de ,roma9e4 ,asp]ges v]tes4 ,m\sse la ,fraise4 ,mille-feuilles4 ,hors-d'uvre4 ,m]lan l'anglaise4 ,fricasse de p\let l'anci5ne4 ,selle d',agneau la ,bro*e4 ,petits pois ,franaise4 ,s\ffl au ,kirs*4 ,fromage la ,crme4 ,confiture de groseille de ,b>-le-,duc4 ,figues n\velles glaces4 ,olives f>cies4 ,omelette aux fonds d',arti*auts4 ,lang\/9e ,ravigote4 ,queue de boeuf en ,daube4 ,c>dons au p>mesan4 ,al\ette la cass]ole4 ,salade ,lorette4 ,fraises et p*es au ,m>as*9o4 ,ptiss]ie4 ,f5\il la ,grecque4 ,salade de ,salicoque4 ,turbot9 au v9 r\ge4 ,pilau aux ris d',agneau4 ,caneton n\veau aux petits pois4 ,m\sse de jambon la gele4 ,salade d'asp]ges4 ,c\pe d',antigny4 ,fruits4 ,,m5us ,,de ,,dejeun]s4 ,anguille fume de ,kiel4 ,c]neaux au v]jus4 ufs br\illes aux truffes4 ,hom>d ,amrica9e4 ,p\let pol ,mnagre4 ,selle de ,pr-sal4 ,petits pois au laitues4 ,ris ,impratrice4 ,sabls ,vi5nois4 ,arti*auts la ,grecque4 ,s>d9es au ,currie4 ,truite la ,meunire4 ,pudd+ de ,bcass9e aux truffes4 ,selle d',agneau de lait4 ,h>icots v]ts l'anglaise1 ,pommes ,anna4 ,s\ffl aux crevisses la ,flor5t9e4 ,crpes ,suzette4 ,fruits4 ,col*e/] ,natives4 ufs frits4 ,m]lan sur le plat4 ,noisette d',agneau ,ra*el4 ,pommes paille4 ,p]dreau la ,bro*e4 ,salade de cl]i aux truffes4 ,bav>ois au ,*ocolat4 ,petits ,conds4 ,fruits4 ,cantal\p rafra*i4 ,matelote de ,sole4 ,risotto de ,volaille4 ,rble de livre la crme4 ,pure de m>rons4 ,aspic de hom>d4 ,salade de lgumes4 ,poire au v9 r\ge4 ,ptiss]ie4 ,an*ois de ,colli\re4 ,tomates m>9es4 ufs la ,re9e4 ,:itebait ,diabls4 ,t\rn$os ,barnaise4 ,pommes s\ffles4 ,faisan ,cass]ole4 ,salade d',endives4 ,pt de foie gras4 ,*>lotte de pommes4 ,crme ,*antilly4 ,hors-d'uvres4 ,m\les la ,m>9ire4 ,ctelette d',agneau grille4 ,pure de pommes de t]re4 ,p]dreau ,prig\rd9e4 ,salade de ,cl]i4 ,s\ffl au ,paprika4 ,mont ,blanc aux m>rons4 ,ptiss]ie ,p>isi5ne4 ,,m5u4 ,hors-d'uvre4 ,melon ,cantal\p4 ,tortue ,claire4 ,g]m9y4 ,consomm ,madrilne4 ,truite d'cosse au ,v9 du ,rh94 ,mignonnettes de ,sole4 ,p\l>de ,s\ffl au ,paprika ,rose4 ,concombres au ,vel\t4 ,selle d',agneau ,rtie ou ,selle de ,*evreuil la ,bohmi5ne4 ,suprmes d'crevisses ,moscovite4 ,neige au ,clicquot4 ,cailles escortes d',ortolans4 ,salade de ,curs de ,roma9e4 ,jambon de ,prague s\s la ,c5dre4 ,s\ffl d',asp]ges ,ro?s*ild4 ,biscuit ,glac l',ori5tale4 ,mille-,feuilles1 ,petit-,duc4 ,diablot9s4 ,p*es1 ,nect>9es et ,rais9 ,muscat4 ,,v9s4 ,s&r+ham ,pale ,v9o de ,pa/o4 ,josefh(] ,auslese #aijj4 ,*teau-,m\ton ,ro?s*ild1 ,gr& ,v9 #ahgh4 ,pomm]y et ,gr5o1 ,v9 ,nature #ahhi4 ,b\quet et fils1 ,h\se ( ,commons ,cuve #ahib4 ,d['s ,port #ahhg4 ,*teau-,yquem de ,lur-,saluces #ahhd4 ,gr&e ,f9e ,*ampagne4 ,gr&es ,liqueurs4 ,caf ,d\ble4 #bi? ,june1 #aijf4 ,,m5u4 ,hors-d'uvre ,sudoise4 ,consomm glac4 ,tortue ,claire4 ,suprmes de ,sole au v9 du ,rh94 ,selle de ,pr-sal aux ,laitues la ,grecque4 ,petits ,pois la ,b\rgeoise4 ,p\l>de au ,paprika ,rose4 ,cailles aux ,rais9s4 ,curs de ,roma9es4 ,asp]ges ,m\ssel9es4 crevisses la ,moscovite4 ,s\ffl ,surprise4 ,mille-,feuilles1 ,petit-,duc1 ,fri&ises4 ,p*es1 ,nect>9es1 ,ananas1 ,muscat4 ,,v9s4 #ahig ,eitelsba*]4 #ahhh ,*teau-,f\rteau4 #ahic ,ki$ri*] ,b]g ,auslese4 #ahgh ,*teau-,rauzan ,sgala4 ,veuve ,clicquot-,pons>d91 rose4 #aijj ,heidsieck et ,cie4 ,la ,gr&e ,m>que de l',emp]eur4 #ah? ,june1 #aijf4 ,m5u ( ,d9n] s]v$ on bo>d ! ,am]ika1 "u ! direction ( ,a4 ,esc(fi]1 on ! occasion ( ! visit ( ,8 ,maje/y ,william ,,ii41 ,emp]or ( ,g]many4 ,,m5u4 ,hors d'uvre ,moscovite4 ,tortue claire4 ,g]m9y4 ,truite au ,*amb]t94 ,mignonettes de ,sole4 ,:itebait ,diabls4 ,cailles la ,turque4 ,b>on d'agneau de lait ,s\bise4 ,petits pois l',anglaise4 ,pommes ,byron4 ,suprmes de ,volaille ,jeannette4 ,nageoires de ,tortue la ,m>yl&4 ,sorbet fleur de ,p*]4 ,caneton de ,r\5 l'orange4 ,jambon de ,prague s\s la c5dre4 ,fves de ,m>ais4 ,asp]ges d',arg5teuil4 ,biscuit glac pral94 ,feuillant9e4 ufs de pluvi] en ,aspic4 ,diablot9s4 ,fraises ,*antilly4 #bd? ,may1 #aije ,,m5u4 ,hors-d'uvre4 ,consomm ,leopold4 ,bisque d'crevisses4 ,turbot9 au ,volnay4 ,:itebait ,diabl4 ,p\l>de la ,diva4 ,concombres au beurre4 ,selle d'agneau ,portugaise4 ,h>icots v]ts l',anglaise4 ,faisan ,prig\rd9e4 ,salade d',endives4 ,pt de foie gras4 ,biscuit glac aux m>rons4 ,sav>9 aux fruits4 ,fri&ises4 #bcrd ,novemb]1 #aije4 ,,m5u4 ,frivolits ,ori5tales4 ,cantal\p au ,m>as*9o4 ,figues ,fra*es4 ,gele aux ,paillettes dores4 ,consomm aux ,nids d',hirondelles4 ,vel\t au ,bl ,v]t4 ,/]lets du ,volga la ,livoni5ne4 ,nonats de la ,mdit]rane au ,f5\il4 ,*apon f9 la ,mode du ,c\v54 ,m\sse de ,mai4 ,jeune ,v5aison la ,*tela9e4 ,petites ,mascottes ,pr9tanire4 ,sylphides ,roses4 ,fleurs de ,p*]4 ,cailles escortes d',ortolans ,/e4 ,alliance4 ,curs de ,roma9e aux ,pommes d',am\r4 ,asp]ges de ,france au ,beurre d',isigny4 ,suprmes d'crevisses au ,*ampagne4 ,belle de ,nuit4 ,bndict9es--,mign>dises4 ,hutres ,p]lires en ,surprise4 ,fruits de ,s]re ,*aude4 ,caf ,turc4 ,v9s du ,rh94 ,gr&s ,crus de ,france4 ,gr&es ,liqueurs4 ,may1 #aijf ,,m5u4 ,cavi> frais--ufs de pluvi]4 ,melon4 ,tortue claire4 ,rossolnick4 ,truite au ,*amb]t94 ,laitances ,meunire4 ,p\l>de ,s\ffle la ,catalane4 ,morilles la crme4 ,selle d',agneau de ,galles aux laitues4 ,petits pois l',anglaise4 ,pommes ,nana4 ,suprme d'crevisses ,moscovite4 ,pun* la ,m&>9e4 ,caneton de ,r\5 la ,r\5naise4 ,curs de ,roma9e4 ,asp]ges de ,france4 ,biscuit glac aux violettes4 ,fri&ises4 ,b>quettes l'cossaise4 ,fraises4 ,p*es de ,s]re4 #ab? ,april1 #aije4 ,,m5u4 ufs de pluvi]4 ,cavi> frais4 ,consomm ,h5ri ,,iv4 ,bisque d'crevisses4 ,truite au ,*amb]t94 ,laitances ,meunire4 ,filet de p\let au beurre noisette4 ,petits pois l',anglaise4 ,selle de jeune ,*evreuil aux c]ises4 ,t]r9e de ,cailles la ,ri*elieu4 ,pun* glac4 ,caneton de ,r\5 au sang4 ,salade ,royale4 ,asp]ges ,sauce ,m\ssel9e4 ,s\ffl au ,p>mesan la ,flor5t9e4 ,bombe ,algsiras4 ,biscuit ,gnoise4 ,fraises ,*antilly4 #aa? ,may1 #aije4 ,,m5u4 ,truite ,froide ,amiral ,caill>d4 ,filet de ,sole la ,massna4 ,mayonnaise de ,hom>d4 ,b>on de ,buf d'cosse4 ,buf press ,p>lem5t4 ,jambon d',york la ,gele4 ,*aud-froid de ,caille la ,l\bet4 ,p\l>de d\>d ,,vii4 ,ctelette d',agneau ,ma9t5on4 ,salade la ,p>isi5ne4 ,cur de ,laitue4 ,macdo9e de ,fruits au ,*ampagne4 ,m]+ue ,*antilly4 ,p*es ,c>d9al4 ,ptiss]ie ,franaise4 ,s\ffl ,glac ,frat]nel4 ,dess]t4 ,caf4 ,we/m9/] ,hall1 #ab? ,augu/1 #aije4 ,m5u ( ! ,lun*eon (f]$ by ! ,memb]s ( bo? ,h\ses ( ,p>liam5t1 to ,admiral ,caill>d & 8 ,(fic]s1 on ! occasion ( ! visit ( ! ,fr5* ,fleet to ,portsm\? 9 ,augu/1 #aije4 ,,m5u4 ,cavi> ,bl9is4 ,royal ,natives4 ,vel\t aux petits pois frais4 ,filets de ,sole ,m>ie ,/u>t4 ,b>quettes de ,laitances ,flor5t9e4 ,suprme de p\let au beurre noisette4 ,curs d',arti*auts au vel\t4 ,selle de ,*evreuil ,gr& ,v5eur4 ,m\sse d'crevisse au ,*ampagne4 ,pun* ,napolita94 ,faisan truff--,bro*ette d',ortolans4 ,salade ,lorette4 ,asp]ges v]tes4 ,p>fait de foie gras4 ,biscuit glac l',ori5tale4 ,mign>dises4 ,diablot9s4 ,p*es de ,montreuil4 ,rais9 ,muscat4 #e? ,octob]1 #aije4 ,,m5u4 ,hors-d'uvre ,moscovite4 ,melon ,cantal\p--,figues fra*es4 ,gele ,madrilne en tasse4 ,tortue claire4 ,truite ,rg9a4 ,mignonnettes de ,sole4 ,ctelettes d'agneau de lait ,m>*ale4 ,petits pois l',anglaise4 ,jambon de ,prague s\s la c5dre4 ,crme de ,*ampignons4 ,p\l>de ,sudoise4 ,pun* ,sicili54 ,caille au ,muscat4 ,bro*ette d',ortolans4 ,salade d',asp]ges la ,t\l\sa9e4 ,m\ssel9e d'crevisses4 ,s\ffl ,hlne4 ,gteau ,manqu4 ,p*es4 ,nect>9es4 #bi? ,june1 #aijf4 ,,m5u4 ,melon ,cantal\p4 ,tortue claire4 ,crme ,m>ie ,l\ise4 ,truite de ,rivire au bleu4 ,ctelettes de ,volaille d\>d ,,vii4 ,selle de ,*evreuil ,gr& ,v5eur4 ,pommes en ,croquettes4 ,h>icots ,v]ts4 ,cailles escortes d',ortolans4 ,salade de ,curs de ,roma9e4 ,m\sse d'crevisse ,moscovite4 ,p*es ,melba4 ,fri&ises4 ,s\ffl au ,p>mesan4 #bf? ,july1 #aijf4 ,,m5u4 ,melon ,cantal\p4 ,cavi>4 ,tortue ,claire4 ,consomm froid en gele4 ,truite au ,*ampagne4 ,ctelettes d'agneau de lait ,m>*ale4 ,concombres au vel\t4 ,jambon de ,prague s\s la c5dre4 ,petits pois la ,franaise4 ,p\l>de ,nva4 ,p\let ,rose ,m>ie4 ,caille au rais94 ,curs de ,roma9e4 ,asp]ges d',arg5teuil4 ,s\ffl au ,p>mesan4 ,p*es et fraises ,melba4 ,fri&ises4 #bnd ,june1 #aije4 ,,m5u4 ,cavi> de la ,nva--,bl9is4 ,royal ,natives4 ,tortue claire4 ,/*i la ,russe4 ,suprme de sole au ,*teau ,yquem4 ,caille au nid4 ,selle de ,*zelles la ,bro*e4 ,pure de ,cl]i4 ,bcasse au fumet4 ,salade ,lorette4 ,asp]ges v]tes4 ,p>fait de foie gras au ,clicquot4 ,s\ffl ,ro?s*ild4 ,biscuit glac aux p]les des ,alpes4 ,corbeille de fruits4 #a/ ,novemb]1 #aije4 ,,m5u4 ,hors-d'uvre ,moscovite4 ,royal ,natives4 ,tortue claire4 ,crme d'asp]ges4 ,saumon au ,c\lis d'crevisse4 ,:itebait diabls4 ,p\l>de la ,pimontaise4 ,cpes ,rissols4 ,b>on d'agneau de lait4 ,h>icots v]ts n\veaux l',anglaise4 ,pommes ,noisette4 ,m&>9es givres4 ,bcasse au ,*amb]t94 ,salade d',endive au ,cl]i4 ,jambon s\s la c5dre4 ,fves de m>ais4 ,bombe ,nro4 ,sav>9 au ,kirs*4 ,b>quette ,v5dme4 ,p*es et fraises4 #bj? ,febru>y1 #aijf4 ,,m5u4 ,cavi>--,bl9is4 ,tortue claire--,vel\t ,m>ie-,l\ise4 ,turbot9 au ,*amb]t94 ,suprme de p\let aux truffes fra*es4 ,fonds d'arti*auts au vel\t4 ,selle d'agneau de ,galles4 ,h>icots v]ts l',anglaise4 ,tomate au grat94 ,m\sse d'crevisse4 ,bcass9e rose--,ortolans des ,*asseurs4 ,salade ,impriale4 ,asp]ges de ,france4 ,p>fait de foie gras4 ,s\ffl en surprise4 ,corbeille de fruits4 #ba/ ,novemb]1 #aije4 ,,m5u4 ,hors-d'uvre ,moscovite4 ,royal ,natives4 ,consomm ,h5ri ,,iv4--,vel\t ,ra*el4 ,turbot9 ,newburg4 ,mignonnette de ,sole au paprika4 ,timbale de ,caille ,prig\rd9e4 ,pure de ,cl]i4 ,selle d'agneau de ,behague4 ,petits pois l',anglaise4 ,pommes noisette4 ,suprme de p\let ,rose de ,mai4 ,neige au ,clicquot4 ,p]dreau et ,gr\se la ,bro*e4 ,curs de laitues aux f9es h]bes4 ,asp]ges v]tes4 ,p>fait de foie gras4 ,bombe ,/e4 ,alliance4 ,biscuit ,m\ssel9e l',orange4 ,b>quette ,v5dme4 ,fruits4 #e? ,octob]1 #aijf4 ,,m5u4 ,melon au ,porto4 ,tortue claire4 ,vel\t aux ,pommes d',am\r4 ,filets de ,sole au ,*teau ,yquem4 ,cassolette d'crevisses4 ,caille ,judic4 ,b>on d'agneau de lait la ,m5!4 ,petits pois ,franaise4 ,p\l>de ,rose ,m>ie4 ,sorbet au ,clicquot4 ,caneton de ,r\5 la ,presse4 ,salade d',orange4 ,asp]ges ,anglaises4 ,s\ffl glac aux ,p*es4 ,pa9 de ,gnes4 ,b>quette ,v5dme4 ,corbeille de ,fruits4 #aj? ,june1 #aije ,,m5u4 ,hors-d'uvre ,moscovite4 ,consomm ,h5ri ,,iv4 ,bisque d'crevisses4 ,truite saumone ,livoni5ne4 ,:itebait4 ,timbale de ,cailles la ,royale4 ,b>on d'agneau de lait ,mireille4 ,h>icots v]ts l',anglaise4 ,suprme de volaille l',anci5ne4 ,caneton de ,r\5 au sang4 ,curs de ,roma9e4 ,asp]ges d',arg5teuil4 ,bombe ,ori5tale4 ,biscuit ,m\ssel9e4 ,diablot9s la ,moelle4 ,fraises au ,porto4 ,crme ,*antilly4 #bj? ,may1 #aijf4 ,,m5u4 ,frivolit ,moscovite4 ,consomm la moelle d'e/urgeon4 ,vel\t aux nids d'hirondelle4 ,sylphide la crme de pim5t4 ,cailles po*es aux p]les noires4 ,juli5ne de ,cl]i4 ,co*on de lait ,/4 ,anto9e4 ,pommes aigrelettes la gele de groseille4 ,bcasse au feu d',enf]4 ,curs de ,roma9e aux pommes d'am\r4 ,asp]ges de ,prov5ce4 ,suprme de foie gras au v9 de ,moselle4 ,belles de ,nuit4 ,diablot9s roses4 ,mign>dises4 #ba/ ,octob]1 #aijf4 ,,m5u4 ,cavi>--ufs de pluvi]4 ,melon4 ,tortue claire--,vel\t ,m>ie ,l\ise4 ,timbale de hom>d ,amrica9e4 ,p\l>de ,favorite4 ,concombres la crme4 ,jambon de ,prague la ,mett]ni*4 ,petits pois aux laitues braises4 ,suprme de ,caneton la ,vi5noise4 ,neige au ,clicquot4 ,caille ,alex&ra4 ,salade ,impriale4 ,asp]ges d',arg5teuil4 ,s\ffl au ,p>mesan la ,flor5t9e4 ,biscuit glac pral94 ,mille-feuilles au *ocolat4 ,fraises lizabe?--,mign>dises4 #ae? ,april1 #aije4 ,,m5u4 ,melon ,cantal\p4 ,borts*4 ,vel\t ,royale4 ,timbale de ,sole ,newburg4 ,caille ,judic4 ,riz la ,grecque4 ,selle d'agneau ,portugaise4 ,h>icots v]ts l',anglaise4 ,suprme de volaille glac au ,paprika4 ,pun* l'orange4 ,caneton ,big>ade4 ,cur de ,laitue aux ufs4 ,asp]ges ,milanaise4 ,s\ffl ,lr9a4 ,bombe ,alex&ra4 ,biscuit ,m\ssel9e4 ,fruits4 #e? ,june1 #aije ,,m5u4 ,hors-d'uvre la ,russe4 ,tortue claire--,crme de concombre4 ,saumon ,vronique4 ,:itebait4 ,caneton de ,r\5 ,v5dme4 ,selle d'agneau de lait4 ,petits pois frais--,pommes n\velles4 ,caille aux feuilles de vigne4 ,salade4 ,sorbet ,pluie d'or4 ,jambon de ,prague au ,madre4 ,s\ffl d'p9>d4 ,asp]ges d',arg5teuil4 ufs de pluvi] en gele4 ,omelette ,surprise4 ,m\sse d'crevisse4 ,fraises ,*antilly4 ,fri&ises4 #crd ,may1 #aije4 ,,m5u4 ,cavi> ,bl9is4 ,tortue claire4 ,vel\t ,dame ,blan*e4 ,filet de ,sole ,alice4 ,caille po*e au ,v9 du ,rh94 ,n\illes l',alsaci5ne4 ,selle de ,*evreuil aux c]ises4 ,pure de ,m>rons4 ,bcass9e rtie4 ,salade4 ,asp]ges v]tes4 ,poire ,melba4 ,biscuit ,m\ssel9e au *ocolat4 ,fruits4 #be? ,octob]1 #aije4 ,,m5u4 ,hors-d'uvre ,moscovite4 ,cavi> de ,/]let--,bl9is4 ,tortue v]te4 ,consomm aux nids d'hirondelle4 ,truite saumone au ,v9 du ,rh94 ,b>quette de ,laitance au ,paprika4 ,p\l>de royale4 ,timbale de ,truffes ,ross9i4 ,selle d'agneau de lait ,s\bise4 ,petits pois n\veaux l',anglaise4 ,pommes ,byron4 ,s\ffl d'crevisse l',ori5tale4 ,m&>9es givres4 ,bcass9e la bro*e4 ,cur de ,roma9e4 ,asp]ges d',arg5teuil4 ,p*e au ,kirs*4 ,biscuit glac aux ,violettes4 ,mign>dises--,m>rons vanills4 ,diablot9s--,fraises--,rais9s4 ,,m5u4 ,melon ,cantal\p4 ,tortue claire4 ,consomm froid en gele4 ,m\ssel9e de ,sole aux crevisses ,amrica9e4 ,filet de p\let au beurre noisette4 ,concombre au vel\t4 ,jambon de ,prague s\s la c5dre4 ,mas la crme4 ,t]r9e de ,can>d ,r\5naise4 ,caille aux rais9s4 ,salade de ,cur de ,roma9e4 ,asp]ges d',arg5teuil4 ,s\ffl au ,p>mesan4 ,p*e et fraises ,melba4 ,fri&ises4 #d? ,june1 #aije4 ,,m5u4 ,cavi>--,melon4 ,consomm ,alex&ra--,vel\t ,royale4 ,saumoneau po* au ,v9 du ,rh94 ,mignonnette de ,sole au ,paprika4 ,p\l>de s\ffle ,alfr$ de ,ro?s*ild4 ,b>on d'agneau de lait p]sill4 ,petits ,pois n\veaux la ,franaise4 ,m\ssel9e d'crevisses au ,*ampagne4 ,pun* la ,roma9e4 ,caneton de ,r\5 la ,r\5naise4 ,cur de ,laitue aux ufs4 ,asp]ges de ,france4 ,p*e ,hilda4 ,gteau ,m>ie ,briz>d4 ,b>quette de ,laitance ,flor5t9e4 #e? ,may1 #aije4 ,,m5u4 ,hors-d'uvres4 ,consomm froid ,napolita9e4 ,rossolnick4 ,truite ,suzanne4 ,b>on d'agneau de lait4 ,c\rgettes au grat94 ,petits ,pois la ,paysanne4 ,p\l>de ,rose-,m>ie4 ,caille aux ,rais9s4 ,cur de ,roma9e4 ,asp]ges d',arg5teuil4 ,s\ffl au ,p>mesan4 ,p*e ,melba4 ,fri&ises4 #d? ,june1 #aije4 ,,m5u4 ,hors-d'uvre4 ,consomm ,ross9i4 ,vel\t d'crevisses4 ,truite froide la ,norvgi5ne4 ,mignonnettes de ,sole ,murat4 ,ctelette d'agneau de lait ,m>*ale4 ,concombres la ,crme4 ,jambon de ,prague s\s la c5dre4 ,s\ffl d'p9>d4 ,caneton ,v5dme4 ,p\ss9 en ,cass]ole4 ,curs de ,roma9e aux ,pommes d',am\r4 ,asp]ges ,m\ssel9e4 ,fraises glaces la ,vanille4 ,fri&ises4 #d? ,june1 #aije4 ,,m5u4 ,hors-d'uvre4 ,melon rafra*i4 ,consomm froid ,madrilne4 ,truite ,jo9ville4 ,p\l>de d\>d ,,vii4 ,arti*auts f>cis4 ,selle de ,*evreuil la ,crme la ,norm&e4 ,caille en cocotte aux rais9s4 ,curs de ,roma9e4 ,asp]ges d',arg5teuil4 ,biscuit glac4 ,p*es et fraises la ,c>d9al4 ,gteau ,bibesco4 ,fri&ises4 #ai? ,may1 #aije4 ,,m5u4 ,cavi> frais--,melon ,cantal\p4 ,potage ,barnaise4 ,consomm aux nids d'hirondelle4 ,filet de truite au ,*amb]t94 ,p\l>de aux ,p]les du ,prigord4 ,n\illes au beurre noisette4 ,mignonnette d'agneau ,cl>5ce4 ,petits pois la ,franaise4 ,suprme d'crevisse4 ,neige au ,*ampagne4 ,caille escortes d',ortolans4 ,cur de laitue4 ,asp]ges ,crme d',isigny4 ,p*e ,alex&ra4 ,p>fait aux trois c\leurs4 ,mign>dises4 ,c>lton ,hotel1 #f? ,july1 #aijc4 ,m5u s]v$ on ! occasion ( ! visit ( ! ,presid5t ( ! ,fr5* ,republic to ,london4 ,,m5u4 ,melon ,cantal\p la f9e ,*ampagne4 ,cavi>4 ,p\le au pot ,h5ri ,,iv4 ,turbot9 ,vronique4 ,selle de ,*evreuil la ,crme4 ,bananes au beurre4 ,pommes ,du*esse4 ,p\l>de ,v5dme4 ,salade de laitue4 ,asp]ges de ,p>is4 ,fraises la ,ritz4 ,fri&ises4 #ba/ ,may1 #aije4 ,,m5u4 ,hors-d'uvre ,moscovite4 ,tortue claire--,okra4 ,truite au ,v9 de la ,moselle4 ,mignonnette de ,sole4 ,p\l>de ,diva4 ,concombres au vel\t4 ,selle d'agneau ,portugaise4 ,petits ,pois aux laitues4 ,t]r9e de ,caille la ,ri*elieu4 ,pun* ,rose4 ,caneton de ,r\5 la ,r\5naise4 ,cur de ,roma9e4 ,asp]ges ,v]tes4 ,bombe ,pral9e4 ,mille-,feuilles4 ,b>quette ,v5dme4 ,fruits4 #aj? ,may1 #aije4 ,,m5u4 ,melon4 ,consomm ,messal9e4 ,sole ,t\l\sa9e4 ,suprme de ,volaille aux fonds d',arti*auts4 ,noisettes d',agneau ,f9es ,h]bes4 ,petits ,pois l',anglaise4 ,pommes ,p>isi5ne4 ,m\sse de ,jambon ,moscovite4 ,gr\se la ,bro*e4 ,caille aux feuilles de ,vigne4 ,salade4 ,aub]g9e au grat94 ,p*es et ,framboises rafra*ies4 ,crme ,*antilly4 ,fri&ises4 ,,m5u4 ,cavi>4 ,consomm de ,volaille l',anci5ne4 ,g]m9y4 ,suprme de ,sole au ,*ampagne4 ,laitance ,meunire4 ,filet de ,faisan ,prig\rd9e4 ,pure de ,cl]i4 ,selle d',agneau la ,bro*e4 ,pommes ,mireille4 ,h>icots v]ts4 ,bcass9e ,*asseur4 ,salade ,lorette4 ,asp]ges1 ,sauce ,holl&aise4 ,poire ,melba4 ,fri&ises4 ,,m5u4 ,cavi>--,bl9is4 ,consomm ,h5ri ,,iv4 ,paupiette de ,sole ,newburg4 ,filets de ,p\let aux ,truffes4 ,fonds d',arti*auts la ,crme4 ,selle d',agneau de ,lait la ,grecque4 ,bcass9e la ,bro*e4 ,salade ,lorette4 ,asp]ges v]tes4 ,s\ffl ,ro?s*ild4 ,m&>9es ,glaces4 ,fri&ises4 ,b>quette de ,laitance4 ,,m5u4 ,cavi>--,bl9is4 ,borts*4 ,saumon ,holl&aise4 ,caille la ,grecque4 ,selle de ,*evreuil poivrade4 ,pure de ,m>rons4 ,croquette ,du*esse4 ,m\sse de ,jambon ,alsaci5ne4 ,p\ss9 ,prig\rd9e4 ,salade4 ,asp]ges v]tes4 ,biscuit aux ,violettes4 ,fri&ises4 ,fraises ,wilhelm9a4 ,fruits au ,cap4 ,,m5u ,,de ,,noel1 #aijf4 ,frivolits4 ,cavi> frais4 ,bl9is de ,s>ras94 ,ours9s de la ,mdit]rane4 ,consomm aux nids d',hirondelle4 ,vel\t ,dame ,blan*e4 ,/]let du ,volga la ,moscovite4 ,b>quette de ,laitance la ,vniti5ne4 ,*apon f9 aux ,p]les du ,prigord4 ,c>don p9eux la ,t\l\sa9e4 ,selle de ,*evreuil aux ,c]ises4 ,sylphide d',ortolan ,re9e ,alex&ra4 ,suprme d'crevisses au ,*ampagne4 ,m&>9es ,givres4 ,t]r9e de ,caille s\s la ,c5dre aux ,rais9s4 ,bcass9e rose au feu de s>m5ts4 ,salade ,isabelle4 ,asp]ges de ,france4 ,dlices de ,foie gras4 ,s\ffl de ,gr5ade l',ori5tale4 ,biscuit glac aux ,violettes4 ,mign>dises4 ,fruits de ,s]re *aude4 ,gr&es ,liqueurs4 ,f9e ,*ampagne #ahcj4 ,,bon ,,voyage4 ,,m5u4 ,cavi> frais--,bl9is4 ,royal ,natives4 ,tortue ,claire4 ,rossolnick4 ,suprme de ,sole ,m>ie ,/u>t4 ,b>quette de ,laitance ,meunire4 ,filet de ,p\let au ,beurre ,noisette4 ,cur d'arti*aut aux ,truffes4 ,selle de ,veau ,braise4 ,pure de ,*taignes--,pommes ,nana4 ,m\sse d'crevisse au ,*ampagne4 ,pun* ,sicili54 ,bcass9e la ,bro*e4 ,salade ,lorette4 ,asp]ges ,v]tes4 ,pt de ,foie ,gras4 ,biscuit ,glac aux ,violettes4 ,mille-,feuilles4 ,diablot9s4 ,corbeille de ,fruits4 ,,v9s4 ,b]nca/l] ,doctor1 #ahic4 ,veuve ,clicquot-,pons>d91 #ahib4 ,*teau ,m\ton-,ro?s*ild4 ,gr& ,v9 ,mise du ,*teau1 #ahgh4 ,gr&es ,liqueurs--,caf4 ,c>lton ,hotel & ,re/aurant1 ,london1 #ai? ,octob]1 #aije4 ,,new ,,ye>',s ,,eve ,,d9n]4 ,,m5u4 ,cavi> de ,/]let4 ,royal ,natives4 ,tortue claire4 ,vel\t ,rg9a4 ,suprme de ,sole ,cl>5ce4 ,p\l>de ,alex&ra4 ,morilles des ,alpes4 ,mignonnette d'agneau l'cossaise4 ,pommes ,p>isi5ne4 ,crme de h>icots v]ts4 ,s\ffl d'crevisse ,moscovite4 ,m&>9es givres4 ,caille aux truffes4 ,salade d',endive et ,cl]i4 ,asp]ges de ,france4 ,p>fait de ,foie gras4 ,plum pudd+ la f9e ,*ampagne4 ,m\sse glace ,aurore #aijf4 ,fri&ises4 ,fruits4 #ca/ ,decemb]1 #aije4 ,,*ri/mas ,,d9n]4 ,,m5u4 ,crpe aux ufs de ,/]let4 ,consomm ,santa-,m>ia4 ,vel\t aux ,paillettes dores4 ,paupiette de ,sole s\s la c5dre4 ,caille l',ori5tale4 ,jeune ,*evreuil aux ,c]ises4 ,crme de ,m>rons4 ,suprme de ,foie gras au ,*ampagne4 ,neige aux ,p]les des ,alpes4 ,*apon accompagn d',ortolans ,/e4 ,alliance4 ,salade ,naz>e?4 ,asp]ges de ,france4 ,le plum pudd+ des ,rois ,mages4 ,l'toile au ,b]g]4 ,bndict9es ,blancs4 #be? ,decemb]1 #aije4 ,,g>d5 ,,p>ty4 ,,lun*eon4 ,melon ,cantal\p ,glac4 ,consomm froid ,madrilne4 ,consomm de ,volaille *aud4 ,truite d'cosse la ,vniti5ne4 uf ,glac au ,jambon4 ,noisette d',agneau l',e/ragon4 ,petits pois ,bonne ,femme4 ,p\lets n\veaux ,mireille4 ,,buffet ,,froid4 ,filet de ,buf ,pr9tanire4 ,*audfroid de ,caille l',alsaci5ne4 ,galant9e de ,volaille aux ,truffes4 ,suprme de ,caneton aux ,c]ises4 ,curs de ,roma9e4 ,p*e ,melba4 ,glace ,napolita9e4 ,biscuit ,m\ssel9e4 ,petits-,f\rs4 ,sav>9 au ,kirs*4 ,pani] de ,nect>9es1 ,rais91 ,fraises4 ,,v9s4 ,brauneb]g]1 #aijj4 ,hock ,cup4 ,*ampagne ,cup4 ,b\quet fils1 extra dry1 #ahib4 ,p]ri] ,j\et1 extra dry1 #ahih4 ,gr&e ,f9e-,*ampagne4 ,gr&es ,liqueurs4 ,caf ,d\ble4 ,hampton-on-,?ames1 #ba/ ,july1 #aijf4 ,,visite ,,du ,,pr,,sid5t ,,l\bet4 ,,s\p] donn au ,,c>lton ,,hotel ,,re/aurant1 le #g ,juillet1 #aijc1 aprs la soire de gala l',opra4 ,consomm en ,tasse4 ,filet de sole ,alex&ra4 ,ctelette d'agneau au beurre noisette4 ,petits pois ,anglaise4 ,caille glace la ,t\l\sa9e4 ,suprme de volaille ,jeannette4 ,m\sse d'crevisses4 ,salade ,mignonne4 ,p*es et ,fraises ,/e4 ,alliance4 ,fri&ises4 ,,supp] ,,m5u4 ,vel\t cossaise4 ,filet de sole ,meunire4 ,ctelette d',agneau ,m>*ale4 ,po9tes d',asp]ges la ,crme4 ,mignonnette de ,p\let glace au ,paprika4 ,buffet ,froid4 ,salade ,lorette4 ,p*e ,melba4 ,fri&ises4 ,c>lton ,hotel1 #aa? ,octob]1 #aijf4 ,,supp] ,,m5u4 ,cavi> frais4 ,royal ,natives4 ,consomm ,madrilne4 ,paupiette de ,sole ,ori5tale4 ,ctelette de volaille la ,m>*ale4 ,po9tes d'asp]ges4 ,noisette d'agneau ,ra*el4 ,caille au rais94 ,p>fait de foie gras4 ,p*e ,alice4 ,fri&ises4 ,,supp] ,,m5u4 ,natives4 ,consomm de ,volaille4 ,filet de ,sole ,amrica9e4 ,ctelette d'agneau grille4 ,concombres la crme4 ,m\sse de ,jambon au blanc de p\let4 ,p>fait de foie gras4 ,p]dreau ,prig\rd9e4 ,salade ,ra*el4 ,macdo9e de fruit glace4 ,fri&ises4 ,example ( a ,fancy ,,supp] ,,m5u4 ,cavi> de ,/]let4 ,crpes ,moscovite4 ,consomm aux ,pommes d',am\r4 ,sylphides la crme d'crevisses4 ,mignonnette de p\let ,petit-,duc4 ,vel\t ,favori4 ,cailles dodues escortes d',ortolans4 ,nymphes roses--,dsirs de ,mascotte4 ,po9tes d',asp]ges l'huile ,vi]ge4 ,*>mes de ,vnus voils l',ori5tale4 ,plaisirs des ,dames4 toiles ,filantes--,frivolits4 ,,v9s4 ,zelt+] ,s*lossb]g1 #ahig4 ,boll+]1 ,extra ,dry1 #ahih4 ,c>lton ,hotel1 ,saturday1 #f? ,octob]1 #aijf4 ,,m5u4 ,hors-d'uvre ,moscovite4 ,melon ,cantal\p4 ,tortue claire4 ,vel\t aux ,pommes d',am\r4 ,paupiette de sole l',anci5ne4 ,timbale de ,ris de ,veau ,t\l\sa9e4 ,p\l>de ,rose ,m>ie4 ,selle d',agneau aux laitues la ,grecque4 ,petits pois l',anglaise4 ,pun* glac4 ,caille en cocotte4 ,salade ,roma9e4 ,asp]ges d',arg5teuil4 ,t]r9e de ,can>d ,r\5naise4 ,bombe ,nro4 ,fri&ises4 ,diablot9s4 ,fruits4 #ac? ,june1 #aijf4 ,,m5u4 ,hors-d'uvre ,moscovite4 ,melon ,cantal\p4 ,consomm froid ,madrilne4 ,tortue claire4 ,truite d'cosse au ,v9 du ,rh94 ,mignonnette de ,sole4 ,filet de p\let ,alex&ra4 ,concombres au ,paprika4 ,selle de ,*evreuil la ,bohmi5ne4 ,suprme d'crevisse au ,clicquot4 ,neige aux ,p]les des ,alpes4 ,caille au rais94 ,salade d',asp]ges v]tes4 ,aub]g9e au grat94 ,biscuit glac ,ori5tale4 ,m>cel9 ,anisette4 ,diablot9s4 ,corbeille de ,p*es et ,nect>9es4 #bh? ,june1 #aijf4 ,,m5u4 ,hors-d'uvre4 ,hutres au rai=t4 ,p\t>gue de ,gnes4 ,figues fra*es4 ,cocky ,leekie4 ,vel\t aux fleurs de c\rgette4 ,truite au bleu4 ,nonats de la ,mdit]rane au ,f5\il4 ,p\l>de l',aurore4 ,selle de ,*evreuil la ,bohmi5ne4 ,pommes aigrelettes la gele de groseille4 ,suprmes d'crevisse au ,*ampagne4 ,pa/que en ,sorbet4 ,p]dreau aux rais9s4 ,salade ,crole4 ,cur d'arti*aut ,petit-,duc4 ,m\sse ,favorite4 ,dlices au ,c>amel4 ,p*es ,rose ,*rie4 ,,m5u4 ,hors-d'uvre4 ,cavi> frais--,crpe ,moscovite4 ,nymphes roses4 ,consomm de faisan au cl]i4 ,bisque d',ours94 ,m\ssel9e de ,lav>et au ,v9 de ,savoie4 ,mignonnette de ,sole au poivre noir4 ,salmi de p]dreau l'anci5ne mode4 ,selle d'agneau l',ori5tale4 ,aub]g9e la ,grecque4 ,crme de pim5t au blanc de p\let4 ,c\pe givre au ,suc de gr5ade4 ,caille de vigne au v]t-jus4 ,salade des ,capuc9s4 ,s\ffl de pomme la ,*antilly4 ,p>fait glac aux ,avel9es4 ,mign>dises4 ,paillettes ,diables4 ,corbeille de fruits4 ,,m5u4 ,hors-d'uvre ,moscovite4 ,natives4 ,consomm ,m>ie ,/u>t4 ,*ick5 ,okra4 ,timbale de ,sole ,ori5tale4 ,p\l>de ,favorite4 ,concombre au beurre4 ,b>on d'agneau de lait4 ,riz la ,grecque4 ,laitues braises4 ,bcasse au fumet4 ,salade d'asp]ges et d'arti*auts4 ,p>fait de foie gras4 ,biscuit glac ,alice4 ,mille-feuilles4 ,fruits4 #ac? ,decemb]1 #aijf4 ,,m5u4 ,hors-d'uvre la ,russe4 ,cavi> frais--,bl9is4 ,tortue claire4 ,vel\t de volaille au ,paprika4 ,paupiette de sole au v9 de ,moselle4 ,b>quette de ,laitance ,flor5t9e4 ,filet de p\let au beurre noisette4 ,riz pilaw aux ,pim5ts v]ts4 ,selle de ,*evreuil ,bohmi5ne4 ,pommes aigrelettes aux ,c]ises4 ,m\sse d'crevisse la ,moscovite4 ,sorbet aux ,p]les des ,alpes4 ,suprme de p]dreau ,s\v>(f4 ,ortolans au ,clicquot4 ,asp]ges n\velles4 ,pt de foie gras4 ,bombe ,alaska4 ,mign>dises4 ,paillettes ,diables4 ,poires1 ,p*es1 ,rais9s ,muscat4 #bd? ,septemb]1 #aijf4 ,,m5u4 ,frivolits ,moscovite4 ,consomm la moelle d'e/urgeon4 ,vel\t de volaille aux ,pommes d',am\r4 ,sylphides la crme d'crevisse4 ,filet de ,p]dreau au ,*amb]t94 ,pure de m>rons4 ,jambon de ,prague au ,paprika rose4 ,s\ffl aux asp]ges v]tes4 ,caille ,hilda4 ,curs de ,laitues4 ,suprme de foie gras4 ,belles de ,nuit4 ,mign>dises4 #g? ,novemb]1 #aijf4 ,,supp] ,,m5u4 ,frivolit4 ,consomm aux ,pommes d',am\r4 ,m\ssel9e de volaille aux nids d'hirondelle4 ,suprme d'crevisse la ,crme de pim5t4 ,mignonnette de ,p\let ,petit-,duc4 ,nymphes roses4 ,dsirs de ,mascotte4 ,sylphide de jeunes pigeons4 ,ortolans po*s au ,clicquot4 ,truffes s\s la c5dre4 ,dlices de foie gras au ,v9 de ,moselle4 ,asp]ges l',huile vi]ge4 ,*>mes de ,vnus voils l',ori5tale4 ,belles de ,nuit4 ,hutres p]lires en surprise4 ,les plaisirs de ,dame4 ,fri&ises4 ,treilles de rais9 ,muscat4 ,,*ri/mas ,,d9n]4 ,natives4 ,cavi> frais4 ,tortue claire4 ,vel\t de ,p\let au lait d',am&e4 ,suprme de ,sole la ,sam>ita9e4 ,d9donneau du ,prigord4 ,crme de ,m>rons4 ,noisettes d'agneau la moelle4 ,po9tes d',asp]ges au beurre4 ,caille au rais94 ,salade ,naz>e?4 ,p>fait de foie gras4 ,plum ,pudd+ aux feux follets4 ,m&>9es givres4 ,gteau des ,trois ,rois4 ,fri&ises4 #bd? ,decemb]1 #aijf4 ,,*ri/mas ,,m5u4 ,frivolit4 ,cavi> frais--,bl9is de ,s>ras94 ,ours9s de la ,mdit]rane4 ,natives au ,rai=t4 ,les ,dlices de ,/4 ,anto9e4 ,tortue ,v]te4 ,vel\t de ,p\let aux nids d'hirondelle4 ,/]let du ,volga la ,moscovite4 ,b>quette de ,laitance la ,vniti5ne4 ,*apon f9 aux ,p]les du ,prigord4 ,c>don p9eux la ,t\l\sa9e4 ,selle de ,v5aison aux ,c]ises4 ,crme de m>rons4 ,jeune agneau piqu de sauge la ,prov5ale4 ,sylphides de ,roitelets4 ,gele de ,pommes d',am\r aux crevisses4 ,f9e ,*ampagne #ahbj4 ,m&>9es givres4 ,cailles s\s la c5dre aux rais9s4 ,bcass9es roses au feu de s>m5ts4 ,salade ,isabelle4 ,asp]ges de ,france4 ,foie gras po* au ,v9 de ,moselle4 ,b*e de ,nol en ,surprise4 ,plum ,pudd+--,m9ce ,pie4 ,mign>dises aux violettes4 toile du ,b]g]4 ,fruits de ,s]re *aude4 ,caf ,turc4 ,gr&e ,liqueurs4 ,xmas1 #aijf4 ,,index ,,index ,a4 ,no4 ( ,recipe #afeb ,abatis aux ,navets1 #ebb ,abricots4 ,see ,apricots #bdbb ,acacia fl[] fritt]s1 #gaf #dic ,agns ,sorel omelet1 #ahf #agfh ,aiguillettes de ,caneton1 l'c>late1 #efb #agee ,aiguillettes de ,r\5nais1 la ,big>ade1 #eeh #agef ,aiguillettes de ,r\5nais aux ,c]ises1 #eeh #ageg ,aiguillettes de ,r\5nais aux ,truffes1 #eeh #agbb ,ail]ons de ,d9donneau dors la ,pure de ,m>rons1 #ede #aehc ,ail]ons ( *ick51 #ejg #agjc ,ail]ons de ,p\let la ,c>mlite1 #ecg #agjd ,ail]ons de ,p\let ,lady ,wilm]1 #ecg #aba ,aioli sauce1 #dh #aai ,alb]t sauce1 #dg #hg ,albufra sauce1 #ci #bg ,allem&e sauce1 #ba #bjii ,allumettes1 #fgh #cjj ,allumettes1 ,an*ovy1 #adb #bgdh ,almond ice cream1 #gij #bche ,almond pa/e1 #gjc #bchf ,almond pa/e1 melt+1 #gjd #bdhj ,almond pudd+1 #gcj #bdha ,almond pudd+1 ,engli%1 #gcj #beje ,almond pudd+ s\ffld1 #gce #beba ,almond ,s\ffl1 #gci #bcch ,almond1 v>i\s prep>ations1 #fhg #bebb ,almonds1 ,s\ffl ) fre%1 #gci #aica ,al\ettes du ,pre ,philippe1 #fjc4 ,see also ,mauviettes #bdhg ,am]ican pudd+1 #gcb #cgg ,am]ican reli%es1 #aei #eh ,am]ican sauce1 #cc #abig ,am\rettes la ,tosca1 #dcj ,ananas4 ,see also ,p9eapple #bfgj ,ananas la ,n9on1 #ggb #bffh ,ananas ,georgette1 #ggb #agc ,an*ovies1 fillets (1 #gj #ged ,an*ovies1 fre%1 #bfa #cjb ,an*ovies1 fre%1 m>9ad$1 #adb #cjg ,an*ovies1 ,norwegian1 #adc #cjc ,an*ovies1 roll$1 #adb #cjj ,an*ovy1 ,allumettes1 #adb #bha ,an*ovy butt]1 #aci #cja ,an*ovy fillets1 #adb #cjd ,an*ovy m$allions1 #adb #cje ,an*ovy ,paupiettes1 #adc #cjf ,an*ovy1 pim5tos )1 #adc #ei ,an*ovy sauce1 #cc #cag ,an*ovy toa/1 #ade #abb ,&al\se sauce1 #dh #bcag ,anges *eval1 #fhb #agd ,anglaise1 prep>ation1 #gj #bejh ,anisette pudd+1 #gcf ,apple4 ,see also ,pommes #bdcf ,apple ,*>lotte1 #gbj #bdcg ,apple ,*>lotte1 ,emile ,giret1 #gbj #behh ,apple fritt]s1 #gea #biga ,apple jelly1 #hbg #bcea ,apple jelly = decorat+1 #fic #bdhe ,apple pudd+1 #gca #aab ,apple sauce1 #de #bdbj ,apricot fritt]s1 #gae #bgfa ,apricot ice1 #gic #bief ,apricot jam1 #hba #bdfc ,apricot omelet1 #gbf #bdaj ,apricot sauce1 #gad #bedh ,apricots1 #gdc #bedi ,apricots la ,b\rdal\e1 #gdc #beej ,apricots la ,colb]t1 #gdd #beea1 #beeb ,apricots la ,cond1 #gdd #beec ,apricots la ,cussy1 #gdd #bfff ,apricots la ,p>isi5ne1 #gga #bffg ,apricots la ,royale1 #gga #beeg ,apricots la ,sultane1 #gde #beed ,apricots1 grat9s1 #gdd #beee1 #beef ,apricots1 m]+us1 #gde #bdba ,aque\s fruit fritt]s1 #gae #cei ,ard5nes ham1 #aee #chc ,arles sausages1 #afj #agd;a ,aromatics1 #ga2 us$ 9 brais+s1 #aje #bjbh ,arti*auts la ,b>ig\le1 #fbd #cab ,arti*auts la ,grecque1 #add #bjca ,arti*auts la ,prov5ale1 #fbe #bjce ,arti*auts aux ,po9tes d',asp]ges1 #fbf #bjbi ,arti*auts1 ,curs d'1 la ,clam>t1 #fbd #bjcg ,arti*auts1 ,crme d'1 #fbf #fif ,arti*auts1 ,crme d'1 au ,beurre noisette1 #bdd #bjcc ,arti*auts1 f>cis1 #fbe #bjcd ,arti*auts1 ,fonds d'1 la ,flor5t9e1 #fbf #bjcg ,arti*auts1 ,pure d'1 #fbf #bjcb ,arti*auts1 ,qu>ti]s d'1 l',itali5ne1 #fbe #bjcf ,arti*auts1 sauts1 #fbf #cac ,arti*auts1 small1 #add #bjcj ,arti*auts ) v>i\s sauces1 #fbe ,arti*okes1 ,j]usalem4 ,see ,top9amb\rs #bjch ,asp>agus1 #fbg #bjci ,asp]ges la ,flam&e1 #fbg #bjda ,asp]ges la ,milanaise1 #fbg #bjdb ,asp]ges la ,polonaise1 #fbh #bjdj ,asp]ges au ,grat91 #fbg #fig1 #fih ,asp]ges1 ,crme d'1 #bde #bgdi ,asp]ges1 ice cream1 #gia #bjde ,asp]ges1 ,po9tes d'1 la ,crme1 #fbh #bjdd ,asp]ges1 ,po9tes d'1 ) butt]1 #fbh #bjdc ,asp]ges ) v>i\s sauces1 #fbh #iae ,aspic de ,filets de ,sole1 #cjg #iaf ,aspic de ,filets de ,sole1 #cjh #agcf ,aspic de ,foie gras1 #eea #ied ,aspic de ,hom>d1 #cbb #agjf ,aspic de ,p\let la ,gauloise1 #ech #agje ,aspic de ,p\let l',itali5ne1 #ecg #ige ,aspic de ,queues d'crevisses la ,mod]ne1 #ccj #aei ,aspic1 *ick51 #fa #afb ,aspic1 fi%1 ) r$ w9e1 #fb #afa ,aspic1 fi% ) :ite w9e1 #fa #afj ,aspic1 game1 #fa ,aspic or sav\ry jelly1 #ei-fc #aeh ,aspic1 ord9>y1 #ei #abai ,att]eaux de ,ris de ,veau la ,vill]oy1 #djg #bjdf ,aub]g9es l'gypti5ne1 #fbh #bjdi ,aub]g9es la ,prov5ale1 #fbi #bjea ,aub]g9es la ,turque1 #fbi #bjdg ,aub]g9es au ,grat91 #fbi #bjdh ,aub]g9es frites1 #fbi #bjej ,aub]g9es s\ffles1 #fbi #fj ,aurore sauce1 #cc #fa ,aurore l5t51 #cc ,b4 #beb ,bacon1 l>d+1 = roa/s1 #aaf #agec ,ballot9es de ,caneton1 #eeg #afed ,ballot9es et ,jambonneaux1 #ebc #bgfc ,banana ice1 #gic #befa ,bananas la ,b\rdal\e1 #gdf #befb ,bananas la ,cond1 #gdf #befd ,bananas la ,norvgi5ne1 #gdf #befc ,bananas m]+ues1 #gdf #befe ,bananas s\ffld1 #gdf #bfcb ,baquet et ,pani] la ,*antilly1 #gfa #gab ,b>ley1 cream (1 #bdh #cad ,b>quettes1 #add #iih ,b>quettes de ,laitances la ,flor5t9e1 #ccg #chg ,b>quettes1 = ,hors d'uvres1 #afj #ihg ,bass1 #cce #bca ,batt] = fritt]s1 #ie #bcd ,batt] = fruit-fritt]s1 ov5-glaz$1 #if #bcc ,batt] = fruit & fl[] fritt]s1 #if #bcb ,batt] = vegetables1 #if #bfbj ,bav>ois la ,religieuse1 #geh #bfae ,bav>ois aux ,fruits1 #geg #bfag ,bav>ois ,cl]mont1 #geh #bfad ,bav>ois cream1 #geg #bfbb ,bav>ois cream1 v>i\s1 #gei #bfah ,bav>ois ,diplomate1 #geh #bfbc ,bav>ois fruit1 v>i\s1 #gei #bfaf ,bav>ois1 m\ld+ & di%+ (1 #geg #bfai ,bav>ois ,my ,que51 #geh ,bav>ois recipes1 #geg-fj #bfba ,bav>ois rubann1 #geh #bicd ,bav>oise1 #haf #baea ,beans1 ,lima1 #fdi #fb ,barnaise sauce1 #cc #fd ,barnaise sauce1 tomate1 #cd #fc ,barnaise sauce ) meat glaze1 #cd #ahgf ,bcasse la ,fav>t1 #eic #ahge ,bcasse de ,c>me1 #eic #ahhb ,bcasse froide1 #eie #ahgi ,bcasse1 ,m\sses et ,m\ssel9es de1 #eid #aigg ,bcasse1 roa/1 #fad #ahgg ,bcasse1 ,salmis de1 #eic #ahgh ,bcasse ,s\v>(f1 #eid #ahhj ,bcasse1 ,timbale de1 ,mett]ni*1 #eid #ahha ,bcasse1 ,timbale de1 ,nesselrode1 #eid #ahhb ,bcass9es froides1 #eie #aice ,bec figues1 #fjd #bh ,b*amel sauce1 #ba #aigh ,bcots1 roa/1 #fad ,beef4 ,see also ,buf4 #aafh ,beef1 press$1 #chg #aadc ,beef1 ribs1 #cgh #aadd ,beef1 ribs1 grill$1 #cgh #aidg ,beef1 ribs1 roa/1 #fjf ,beef1 roa/s (1 #fjf-g #aafe ,beef1 salt1 #chf #aafg ,beef1 salt 7cold71 #chg #aada ,beef1 sirlo91 #cgg #aidi ,beef1 sirlo91 roa/1 #fjg #aadd ,beef1 sirlo9 /eaks1 #cgh #aaeb ,beef /eak1 #chb #aafi ,beef /eak & kidney pudd+1 #chg #aaga ,beef /eak & oy/] pudd+1 #chh #aadb ,beef /eak1 ,port]h\se-/eak1 #cgh #aagj ,beef /eak pudd+1 #chh #aaeb ,beef /eak1 rump/eak1 #chb #aafd ,beef /eak1 /ew$1 & onions1 #chf #aaff ,beef1 suet dumpl+1 #chf ,beef1 tongue4 ,see ,langue de buf #ahif ,beetroot1 salad1 #faf #aice ,bgu9ettes1 #fjd #bcjj ,beignets s\ffls ) *eese1 #fgh #bejh ,bndict9e pudd+1 #gcf #aci ,b]cy butt]1 #ed #cif ,b]cy eggs1 #afe #fe ,b]cy sauce1 #cd #aihf ,bett]ave1 ,salade de1 #faf #bcja ,beurrecks la ,turque1 #fgi #ca ,big>rade sauce1 #bd #bice ,bis*(f1 #haf #bgbj ,biscuit la ,re9e1 #ghb #bdhb ,biscuit pudd+1 #gcj ,biscuits1 ic$1 #hja-b #bhbj ,biscuits ,bndict9e1 #hja #bhba ,biscuits ,m>quise1 #hja #bhbb ,biscuits ,mont ,blanc1 #hja #bhai ,biscuits1 m\ld+ (1 #hja #bhbc ,biscuits1 ,napolita9e1 #hja #bhah ,biscuits1 prep>ation =1 #hja #bhbd ,biscuits ,pr9cesse1 #hjb #bhbe ,biscuits ,sigurd1 #hjb #ffd ,bisque de ,crevettes1 #bcd #ffb ,bisque d'crevisses1 #bcc #ffc ,bisque de ,hom>d1 #bcd #bda ,bisques1 #ajj #aed ,black butt]1 #eh #aibj ,black game1 #fjb #aihc ,black game1 roa/1 #fae ,blackbirds4 ,see ,m]les #bifc ,black-currant jelly1 #hbe #agbj ,blanc de ,d9donneau la ,dampi]re1 #edd #agba ,blanc de ,d9donneau la ,t\l\sa9e1 #ede #afbc ,blanc de ,p\let ,elizabe?1 #eae #bgc ,blan*+s1 #abi #bfbd ,blanc-mange1 #gei #bfbh ,blanc-mange1 ,engli%1 #gfj #bfbe ,blanc-mange1 ,fr5*1 #gei #bfbg ,blanc-mange1 8rubanns10 #gfj #bfbf ,blanc-mange1 ) fruit & liqueurs1 #gfj #abgc ,blanquette de ,veau l',anci5ne1 #dbd #abgd ,blanquette de ,veau aux ,cl]is1 ,c>dons1 #dbd #abge ,blanquette de ,veau aux ,n\illes1 #dbe #cbf ,bl9is prep>ation1 #adg #ihi ,bloat]s1 #cce #ahji ,bo>1 #egb #ahji ,bo>1 "y1 #egb #aagd ,buf1 ,c>bonnades la ,flam&e1 #chi #aagc ,buf1 ,daube1 la ,prov5ale1 cold1 #chi #aagb ,buf1 ,daube1 hot1 #chh #aage ,buf1 m9c de1 #cij #aagf ,buf1 m9c de1 en ,miroton1 #cij #ajdc ,buf1 ,filet de1 #cec #ajdd ,buf1 ,filet ,&al\se1 #cec #ajfj ,buf1 ,filet de1 au ,madre1 et aux ,*ampignons1 #ceg #ajde ,buf1 ,filet de1 ,b\quetire1 #cec #ajdf ,buf1 ,filet de1 ,cam>go1 #ced #ajgf ,buf1 ,filet de1 ,*teaubri&1 #cfb #ajdg ,buf1 ,filet de1 ,*tela9e1 #ced #aadj ,buf1 ,filets de1 en ,*evreuil1 #cgg #ajdh ,buf1 ,filet de1 ,clam>t1 #cee #ajdi ,buf1 ,filet de1 ,dauph9e1 #cee #ajej ,buf1 ,filet de1 ,dub>ry1 #cee #ajea ,buf1 ,filet de1 ,du*esse1 #cee ,buf1 ,filet de1 p\r ,entres1 #cfb et seq4 #ajeb ,buf1 ,filet de1 ,f9ancire1 #cee #ajge ,buf1 ,filet de1 froid1 #cfb #ajec ,buf1 ,filet de1 ,ga/ronome1 #cef #ajed ,buf1 ,filet de1 ,god>d1 #cef #ajee ,buf1 ,filet de1 ,hongroise1 #cef #ajef ,buf1 ,filet de1 ,japonaise1 #ceg #ajeg ,buf1 ,filet de1 ,j>d9ire1 #ceg #ajeh ,buf1 ,filet de1 ,lorette1 #ceg #ajei ,buf1 ,filet de1 ,macdo9e1 #ceg #ajfa ,buf1 ,filet de1 ,mod]ne1 #ceh #ajfb ,buf1 ,filet de1 ,montmor5cy1 #ceh #ajfc ,buf1 ,filet de1 ,niv]naise1 #ceh #ajfd ,buf1 ,filet de1 ,ori5tale1 #cei #ajfe ,buf1 ,filet de1 ,prig\rd9e1 #cei #ajff ,buf1 ,filet de1 ,petit-,duc1 #cei #ajfg ,buf1 ,filet de1 ,portugaise1 #cei #ajfh ,buf1 ,filet de1 ,prov5ale1 #cei #ajfi ,buf1 ,filet de1 ,rg5ce1 #cfj #ajgj ,buf1 ,filet de1 ,r5aissance1 #cfj #ajga ,buf1 ,filet de1 ,ri*elieu1 #cfj #aiej ,buf1 ,filet de1 ,roa/1 #fjg #ajgb ,buf1 ,filet de1 ,sa9t-,flor5t91 #cfa #ajgc ,buf1 ,filet de1 ,sa9t-,g]ma91 #cfa #ajgf ,buf1 ,fillet /eak1 #cfb #ajgd ,buf1 ,filet de1 ,talleyr&1 #cfa #ajgf ,buf1 ,filet de1 ,t\rn$os1 #cfb #aadc ,buf1 ,fillet upp]1 #cgh #aidh ,buf1 ,fillet upp]1 roa/1 #fjf #aagg ,buf1 ,g\la% de1 la ,hongroise1 #cij #cae ,buf1 ,hamburg1 #ade #aagh ,buf1 ,ha*is de1 l',amrica9e1 #cia #aagi ,buf1 ,ha*is de1 ,p>m5ti]1 #cia #aage ,buf1 m9ce (1 #cij #aagf ,buf1 m9ce (1 en ,miroton1 #cij ,buf1 ox tail4 ,see ,queue de ,buf #aadf ,buf1 ,pice de1 la ,b\rguignonne1 #cgi #aadg ,buf1 ,pice de1 la ,cuill]1 #cgi #aadh ,buf1 ,pice de1 la ,flam&e1 #chj #aadi ,buf1 ,pice de1 la ,mode1 *aude1 #cha #aaej ,buf1 ,pice de1 la ,mode1 froide1 #cha #aaea ,buf1 ,pice de1 la ,noailles1 #chb #aade ,buf1 ,pice de1 braise1 #cgi ,buf1 ,t\rn$os4 ,see ,t\rn$os #abc ,bohemian sauce1 #dh #chc ,bologne ,sausages1 #afj #bhgj ,bombe la ,m>*ale1 #hjf #bhii ,bombe la ,royale1 #hjh #biaa ,bombe la ,val5ay1 #hji #bhbi ,bombe ,ab\kir1 #hjc #bhca ,bombe ,abricot9e1 #hjc #bhcj ,bombe ,africa9e1 #hjc #bhcb ,bombe ,ada1 #hjc #bhcd ,bombe ,alhambra1 #hjc #bhcc ,bombe ,almria1 #hjc #bhce ,bombe ,amrica9e1 #hjc #bhcf ,bombe ,&al\se1 #hjc #bhcg ,bombe ,batavia1 #hjc #bhch ,bombe ,b\rdal\e1 #hjc #bhci ,bombe ,brsili5ne1 #hjc #bhdj ,bombe ,cam>go1 #hjd #bhda ,bombe ,c>d9al1 #hjd #bhdb ,bombe ,ceylan1 #hjd #bhdc ,bombe ,*teaubri&1 #hjd #bhdd ,bombe ,cl>5ce1 #hjd #bhde ,bombe ,colombia1 #hjd #bhdf ,bombe ,copplia1 #hjd #bhdg ,bombe ,cz>9e1 #hjd #bhdh ,bombe ,dame ,blan*e1 #hjd #bhdi ,bombe ,dani*eff1 #hjd #bhej ,bombe ,diable ,rose1 #hjd #bhea ,bombe ,diplomate1 #hjd #bheb ,bombe ,du*esse1 #hje #bhec ,bombe ,fan*on1 #hje #bhed ,bombe ,fdora1 #hje #bhee ,bombe ,flor5t9e1 #hje #bhef ,bombe ,=mosa1 #hje #bheg ,bombe ,francillon1 #hje #bheh ,bombe ,fr\-,fr\1 #hje #bhfj ,bombe ,gismonda1 #hje #bhei ,bombe ,gr&e-,du*esse1 #hje #bhfa ,bombe ,havanaise1 #hje #bhfb ,bombe ,hilda1 #hje #bhfc ,bombe ,holl&aise1 #hje #bhfd ,bombe ,jaffa1 #hje #bhfe ,bombe ,japonaise1 #hjf #bhff ,bombe ,jeanne d',arc1 #hjf #bhfg ,bombe ,josph9e1 #hjf #bhfh ,bombe ,madele9e1 #hjf #bhfi ,bombe ,maltaise1 #hjf #bhga ,bombe ,m>got1 #hjf #bhgb ,bombe ,m>ie-,l\ise1 #hjf #bhgc ,bombe ,m>quise1 #hjf #bhgd ,bombe ,mascotte1 #hjf #bhge ,bombe ,ma?ilde1 #hjf #bhgf ,bombe ,mdicis1 #hjf #bhgg ,bombe ,m]cds1 #hjg #bhgh ,bombe ,mignon1 #hjg #bhgi ,bombe ,miss ,helyett1 #hjg #bhhj ,bombe ,mogador1 #hjg #bhha ,bombe ,moldave1 #hjg #bhhb ,bombe ,montmor5cy1 #hjg #bhhc ,bombe ,moscovite1 #hjg #bhhd ,bombe ,m\ssel9e1 #hjg #bhhe ,bombe ,nabab1 #hjg #bhhf ,bombe ,nlusko1 #hjg #bhhg ,bombe ,nro1 #hjg #bhhi ,bombe ,nesselrode1 #hjh #bhia ,bombe ,odessa1 #hjh #bhij ,bombe ,odette1 #hjh #bhib ,bombe ,ori5tale1 #hjh #bhic ,bombe ,patrici5ne1 #hjh #bhid ,bombe ,petit-,duc1 #hjh #bhie ,bombe ,pompad\r1 #hjh #bhif ,bombe ,prophte1 #hjh #bhig ,bombe ,ri*elieu1 #hjh #bhih ,bombe ,rosette1 #hjh #bhhh ,bombe ,sa9t ,laud1 #hjh #bijj ,bombe ,santiago1 #hji #bija ,bombe ,slika1 #hji #bijb ,bombe ,skobeleff1 #hji #bijc ,bombe ,/rog(f1 #hji #bije ,bombe ,sultane1 #hji #bijd ,bombe ,succs1 #hji #bijf ,bombe ,suzanne1 #hji #bijg ,bombe ,tortoni1 #hji #bijh ,bombe ,tosca1 #hji #biji ,bombe ,trocadro1 #hji #biaj ,bombe ,tutti-frutti1 #hji #biab ,bombe ,vniti5ne1 #haj #bdga ,bombe ,vsuve1 #gbh #biac ,bombe ,victoria1 #haj #biad ,bombe ,zamora1 #haj #bhbh ,bombes1 m\ld+ (1 #hjb #bhbg ,bombes1 prep>ation =1 #hjb #bhbf ,bombes1 v>i\s1 #hjb #bcba ,bones1 grill$1 #fhc ,bon ,voyage ,m5u1 #hdb #fg ,bonnefoy sauce1 #cd #bccg ,bookmak] s&wi*es1 #fhe #cb ,bordelaise sauce1 #be #fg ,bordelaise1 :ite1 #cd #iag ,bordure de ,filets de ,soles l',itali5ne1 #cjh #bcia ,b\*es or small patty cru/s1 #gje #adjf ,b\d9s blancs de ,volaille1 #dfa #adje ,b\d9s blancs ord9aires1 #dfa #afee ,b\d9s de ,volaille la ,ri*elieu1 #ebc #afef ,b\d9s de ,volaille ,s\bise1 #ebd #adjg ,b\d9s noirs1 #dfa #adjh ,b\d9s noirs l',anglaise1 #dfb #adji ,b\d9s noirs la ,flam&e1 #dfb #bedc ,b\rdal\e1 ,timbale1 #gdb #ajci ,b\illabaisse la ,m>seillaise1 #cej #agf ,b\quets g>nis1 #gb ,bra9s4 ,see ,%eep's bra9s ,brais$ meat1 ! glaz+ (1 #ajf #bge ,brais$ vegetables1 #acb #bgf-gi ,brais$ vegetable1 adjuncts to1 #acb-cd #ghj ,brais+ ( fi%1 #bfe #bdh ,brais+ ( :ite meats1 #aaj #bdg ,brais+s1 ord9>y1 #ajd #ajbg ,br&ade de ,morue1 #cde #ajbh ,br&ade de ,morue la ,crme1 #cde #bdii ,brazilian pudd+1 #gcd #ahd ,breadcrumbs1 #ge #aij ,bread panada1 #gh #bdhi-ib ,bread pudd+s1 #gcc #aac ,bread sauce1 #de #ihh ,brill1 #cce #agb ,br9e1 #fh ,br9es1 #ff ,brio*e pa/e4 ,see "u ,pa/e #bjhg ,brionne1 #fcg #bfdg ,brise du ,pr9temps1 #gfe #badc ,broad beans1 #fdh4 ,see also ,fves #bajh ,broccoli1 #fdb #ajdj ,bro*et1 ,qu5elles de1 la ,lyonnaise1 #cej #abdi ,bro*ettes de ,foie de ,veau1 #dah #affe ,bro*ettes de ,foies de ,volaille1 #ebg #bcah ,bro*ettes d',hutres ,lucif]1 #fhb #acdc ,bro*ettes de ,rognons1 #ddd #cd ,br[n *aud-froid sauce1 #be #h ,br[n game /ock1 #aj #ai ,br[n r\x1 #af #g ,br[n /ock1 #i #bb ,br[n sauce1 #ah #bd ,br[n sauce1 ,l5t51 #ai ,br[n sauces1 ! small1 #bd-cc #i ,br[n veal /ock1 #aj ,brussels spr\ts4 ,see ,*\x de ,bruxelles #aidf ,but*]'s meat1 roa/s (1 #fjf #aej ,butt]1 la ,matre d',htel1 #ef #aeb ,butt]1 la ,meunire1 #eg #bha ,butt]1 ,an*ovy1 #aci #aci ,butt]1 ,b]cy1 #ed1 #aed ,butt]1 black1 #eh #bhb ,butt]1 cavi>e1 #aci #adj;a ,butt]1 ,*teaubri&1 #ed #adj ,butt]1 ,*ivry1 #ed #age ,butt]1 cl>ifi$1 #gb #ada ,butt]1 ,colb]t1 #ed #adg ,butt]1 crayfi%1 #ef #bhe ,butt]1 crayfi%1 #adj #bhd ,butt]1 curry1 #aci #bhi ,butt]1 gre51 #adj #adc ,butt]1 gre5 col\r+1 #ee #aee ,butt]1 hazel-nut1 #eh #bij ,butt]1 horse-radi%1 #adj #adi ,butt]1 lob/]1 #ef #bhg ,butt]1 lob/]1 #adj #aea ,butt]1 mani$1 #ef #aea;a ,butt]1 melt$1 #eg #bhh ,butt]1 milt1 #adj #aec ,butt]1 ,montpelli]1 #eg #bhi ,butt]1 ,montpelli]1 #adj #bib ,butt]1 ,paprika1 #adj #bic ,butt]1 pim5to1 #ada #aef ,butt]1 pi/a*io1 #eh #aeg ,butt]1 ,pr9tani]1 #eh #aba ,butt]1 ,prov5ce1 #dh #adj ,butt]1 ,ravigote1 #ed #adb ,butt]1 r$ col\r+1 #ee #bhf ,butt]1 r$-h]r+1 #adj #ff ,butt]1 sauce1 #cd #adf ,butt]1 %allot1 #ef #ade ,butt]1 %rimp1 #ef #bhc ,butt]1 %rimp1 #aci #bia ,butt]1 smok$ ,salmon1 #adj #adh ,butt]1 t>ragon1 #ef #bcda ,butt]+ ( m\lds1 #fhi ,butt]s 7comp\nd71 #dh-eh #bhj ,butt]s = ,hors-d'uvres1 #aci #bcdj ,butt]s1 v>i\s1 = sweets1 #fhh ,c4 ,cabbages4 ,see also ,*\ #baja ,cabbage l',anglaise1 #fdj #bajj ,cabbage1 brais$1 #fdj #bajc ,cabbage1 s\-fassum ,prov5al1 #fda #bajb ,cabbage1 /uff$1 #fdj #bcjb ,cabbage1 ) *eese1 #fgi #bajd-f ,cabbages = g>ni%1 #fda #bjie ,cabbages1 k9ds1 #fch #bjih ,cabbages1 r$1 la ,flam&e1 #fci #bjii ,cabbages1 r$1 m>9ad$1 = ,hors-d'uvres1 #fdj #bjif ,cabbages1 :ite1 #fci ,cabillaud4 ,see also ,morue #iid ,cabillaud la ,flam&e1 #ccf #iie ,cabillaud la ,portugaise1 #ccg #iij ,cabillaud b\illi1 #cce #iic ,cabillaud ,crme ,grat91 #ccf #iib ,cabillaud1 frit1 #ccf #iia ,cabillaud1 grill1 #ccf #ajbd ,cabillaud1 sal1 #cdd #ajcj ,cabillaud1 sal la ,holl&aise1 #cdf #ajbd;a ,cabillaud1 sal l',anglaise1 #cdd #ajca ,cabillaud1 sal l',indi5ne1 #cdf #bdhc ,cab9et ,pudd+1 #gcj #ghg ,cadg]e ( ,salmon1 #bfh #ahhf ,cailles la ,dauph9e1 #eie #ahhh ,cailles la ,grecque1 #eif #ahib ,cailles la ,norm&e1 #eif #ahii ,cailles la ,turque1 #eih #aiaf ,cailles la ,v5dangeuse1 #fja #aiaa ,cailles au ,*teau-,yquem1 #fjj #ahhe ,cailles aux ,c]ises1 #eie #ahic ,cailles aux ,petits ,pois la ,roma9e1 #eig #ahid ,cailles aux ,rais9s1 #eig #aiaj ,cailles1 ,ccilia1 #fjj #aija ,cailles1 ,*aud-,froid de1 en ,belle-vue1 #eii #aijb ,cailles en ,caisses1 #eii #ahhd ,cailles en ,cass]ole1 #eie #ahhg ,cailles1 ,fig>o1 #eif #aiji ,cailles1 ,filets de1 aux ,pommes d'or1 #fjj #aijc ,cailles glaces au ,granit1 #eii #aijh ,cailles glaces au ,romane1 #fjj #aije ,cailles glaces ,c>m51 #fjj #aijd ,cailles glaces ,c]isette1 #eii #aijf ,cailles glaces ,m>yl&1 #fjj #aijg ,cailles glaces ,re9e ,amlie1 #fjj #aijb ,cailles 9 cases1 #eii #ahij ,cailles ,judic1 #eif #ahhi ,cailles ,juliette1 #eif #ahia ,cailles ,lucullus1 #eif #aiab ,cailles1 ,m&>9es de1 #fja #aiag ,cailles1 ,m\sses de1 #fjb #aiac ,cailles ,nillson1 #fja #ahie ,cailles ,ri*elieu1 #eig #aiad ,cailles ,ri*elieu 7froides71 #fja #ahif ,cailles1 ,rizotto de1 #eig #aigc ,cailles1 roa/1 #fac #aiah ,cailles1 ,roi de ,cailles1 #fjb #ahig ,cailles s\s la ,c5dre1 #eih #ahih ,cailles ,s\v>(f1 #eih #aijj ,cailles1 ,timbale de1 ,alex&ra1 #eih #aiae ,cailles1 ,timbale ,tz>9e1 #fja #iii ,caisses de ,laitances la ,nantua1 #cch #ajda ,cakes1 fi%1 #cea #abij ,calf's bra9s la ,beaumont1 #dbi #abic ,calf's bra9s la ,m>*ale1 #dbi #abid ,calf's bra9s la ,p\lette1 #dcj #abie ,calf's bra9s la ,vill]oy1 #dcj #abhh ,calf's bra9s & ,am\rettes1 #dbh #abhi ,calf's bra9s1 cook+ (1 #dbh #abif ,calf's bra9s1 ,vol au ,v5t (1 #dcj #abia ,calf's bra9s1 ) black butt]1 #dbi #abib ,calf's bra9s1 ) nut butt]1 #dbi #abhf ,calf's feet1 #dbh #bfea ,calf's foot ,jelly1 #gff #abji ,calf's head1 #djd #abaj ,calf's head l',anglaise1 #djd #abaa ,calf's head la ,f9ancire1 #djd #abad ,calf's head l',huile1 #dje #abab ,calf's head la ,p\lette1 #dje #abad ,calf's head la ,v9aigrette1 #dje #abac ,calf's head en ,tortue1 #dje #abdh ,calf's liv] l',anglaise1 #dah #abej ,calf's liv] l',espagnole1 #dah #abdg ,calf's liv]1 brais$1 la ,b\rgeoise1 #dag #abdi ,calf's liv]1 ,bro*ettes (1 #dah #abeb ,calf's liv]1 ,pa9 de1 #dah #abea ,calf's liv]1 saut1 ) f9e h]bs1 #dah #abhg ,calves' tongues1 #dbh #acc ,cambridge sauce1 #eb #bcac ,camemb]t1 ,croquettes (1 #fha #bcjc ,camemb]t1 frit1 #fgi #bcje ,canaps la ,cadogan1 #fhj #bcjh ,canaps l'cossaise1 #fhj #caf ,canaps & ,toa/1 #ade #bcjf ,canaps des ,g\rmets1 #fhj #bcjg ,canaps ,ivanhoe1 #fhj #bcjd ,canaps or ,toa/s1 #fgi #aicf ,can>ds sauvages1 #fjd #bcej ,c&i$ fruit1 #fic #agfe ,caneton la ,cuill]1 #efa #agfh ,caneton1 ,aiguillettes de1 l'c>late1 #efb #agdi ,caneton aux ,olives1 #eef #agea ,caneton aux ,petits ,pois1 #eef #agec ,caneton1 ,ballot9es de1 #eeg #agej ,caneton brais l',orange1 #eef #agdh ,caneton brais aux ,navets1 #eee #agfb ,caneton f>ci la ,r\5naise1 #eei #agfg ,caneton glac aux ,c]ises1 #efa #agff ,caneton glac aux ,m&>9es1 #efa #agdg ,caneton ,molire1 #eee #agde ,caneton ,nantais la ,*\crote1 #eed #ageb ,caneton1 ,pt ,*aud de1 #eeg #aifc ,caneton rti1 #faa #aged ,caneton ,r\5nais1 #eeg #aifd ,caneton ,r\5nais1 #faa #agfa ,caneton ,r\5nais la ,presse1 #eei #agee ,caneton ,r\5nais1 ,aiguillettes de1 la ,big>ade1 #eeh #agef ,caneton ,r\5nais1 ,aiguillettes de1 aux ,c]ises1 #eeh #ageg ,caneton ,r\5nais1 ,aiguillettes aux ,truffes1 #eeh #ageh ,caneton ,r\5nais1 au ,*ampagne1 #eeh #agfj ,caneton ,r\5nais au ,porto1 #eei #agei ,caneton ,r\5nais en ,*emise1 #eei #aggj ,caneton ,r\5nais1 ,m\sse de1 #efb #agfi ,caneton ,r\5nais1 ,m\sse et ,m\ssel9e de1 #efb #aifd ,caneton ,r\5nais rti1 #faa #agfd ,caneton ,r\5nais1 ,s\ffl de1 #efj #aggb ,caneton ,r\5nais1 ,t]r9e de1 la ,gele1 #efb #agfc ,caneton1 ,salmis de1 la ,r\5naise1 #efj #agga ,caneton s\ffl froid l',orange1 #efb #aggc ,caneton1 ,timbale de1 la ,vois91 #efc #agdf ,caneton d',aylesbury pol la ,m5!1 #eee #cfj ,cantal\p ,melon1 #aee #fh ,cap] sauce1 #ce #afei ,capilotade de volaille1 #ebd #aeca ,capon ) ,p]les du ,prigord1 #die #addc ,capons = relevs1 #dgc #cge ,capsicum mild1 grill$1 #aeh #baig ,capsicum or pim5tos1 #feg #baii ,capsicums = g>ni%+1 #feh #aagd ,c>bonnades la ,flam&e1 #chi #bcji ,c>casse de ,volaille1 #fhj #fi ,c>d9al sauce1 #ce #bjeb ,c>dons1 #fcj #bjee ,c>dons la ,milanaise1 #fcj #bjeg ,c>dons la ,moelle1 #fcj #bjed ,c>dons la ,mornay1 #fcj #bjec ,c>dons au ,p>mesan1 #fcj #bjeh ,c>dons1 ,curs de1 aux f9es h]bes1 #fca #bjef ,c>dons1 ) v>i\s sauces1 #fcj #cbe ,c>ol9es1 v>i\s1 #adg #geg ,c>p1 #bfa #iif ,c>p1 milt (1 #ccg #iig ,c>p la ,meunire1 #ccg #iih ,c>p1 ,b>quettes de1 la ,flor5t9e1 #ccg #iii ,c>p1 ,caisses la ,nantua1 #cch #bjfj ,c>ottes la ,crme1 #fca #bjfa ,c>ottes la ,vi*y1 #fca #bjfc ,c>ottes1 ,flan aux1 #fcb #bjei ,c>ottes glaces p\r ,g>nitures1 #fca #fcj ,c>ottes1 ,pure de1 #bbe #bjfb ,c>ottes1 ,pure de1 #fca #fca ,c>ottes1 ,pure de1 ) ,tapioca1 #bbf #fgd ,c>ottes1 ,vel\t (1 #bch #bajh ,caulifl[]1 #fdb4 ,see also ,*\-fleur #acfc ,c>r d',agneau la ,b\langre1 #dej #acfh ,c>r la ,toscane1 #dea #acfa ,c>r ,beaucaire1 #dej #acfb ,c>r en ,cocotte la ,bonne-,femme1 #dej #acfd ,c>r grill1 #dej #acfe ,c>r ,mireille1 #dea #acff ,c>r pr9tani]1 #dea #acfg ,c>r ,s\bise1 #dea #baa ,c>rot ,royale1 #hh #acdd ,cass\let1 #ddd #bibj ,ca/ries1 ,pudd+ de1 #haa #cbf ,cavi>e & bl9is1 #adg #bhb ,cavi>e butt]1 #aci #bid ,cavi>e cream1 #ada #cda ,cavi>e ,du*esses1 #aea #cfd ,cavi>e1 natives )1 #aee #cah ,cavi>e toa/1 #adf #cbg ,cl]i la ,bonne-,femme1 #adh #cbh ,cl]i la ,grecque1 #adh #gjj ,cl]i1 cream (1 #bde #bjfd ,cl]i = brais+1 #fcb #bjff ,cl]i1 ,pure de1 #fcb #aihg ,cl]i salad1 #fag #aad ,cl]i sauce1 #df #bjfe ,cl]i1 v>i\s prep>ations1 #fcb #cbi ,cel]iac1 #adh #fcb ,cl]i-rave1 ,pure de1 #bbf #bjfg ,cl]i-rave1 #fcc #aihh ,cl]i salad1 #fag ,cel]y4 ,see ,cl]i #bfjf ,cle/9e omelet1 #ged #bjfh ,cpes la ,bordelaise1 #fcc #bjfi ,cpes la ,crme1 #fcc #bjgj ,cpes la ,prov5ale1 #fcc #bjga ,cpes la ,ross9i1 #fcc #cbi;a ,cpes1 m>9ad$1 #adh ,c]ises4 ,see ,*]ries #abij ,c]velle la ,beaumont1 #dbi #abic ,c]velle la ,m>*ale1 #dbi #abid ,c]velle la ,p\lette1 #dcj #abie ,c]velle la ,vill]oy1 #dcj #abia ,c]velle au ,beurre noir1 #dbi #abib ,c]velle au ,beurre noisette1 #dbi #abif ,c]velle1 ,vol au ,v5t de1 #dcj #bjgb ,*ampignons la ,crme1 #fcd #bjge ,*ampignons f>cis1 #fcd #bjgf ,*ampignons1 ,flan grill aux1 #fcd #bjgd ,*ampignons grills1 #fcd #bjgi ,*ampignons1 ,pure (1 #fce #bjgc ,*ampignons sauts1 #fcd #bcaj ,*ampignons s\s ,clo*e1 #fhj #bjgg ,*ampignons1 ,t>telettes de1 grills1 #fce #bjgh ,*ampignons turn$ & groov$ = g>ni%+1 #fce #aeca ,*apon f9 aux ,p]les du ,prigord1 #die #ajcd ,*>1 #cdg #ajce ,*>1 pott$1 #cdg #bfca ,*>lotte la ,*antilly1 #gfa #bfbi ,*>lotte l',arlequ9e1 #gfa #bdcf ,*>lotte1 apple1 #gbj #beib ,*>lotte1 apple1 #gea #bfcj ,*>lotte ,c>m51 #gfa #bdcg ,*>lotte de ,pommes ,emile ,giret1 #gbj #bfcc ,*>lotte ,montreuil1 #gfb #bfcd ,*>lotte ,opra1 #gfb #bfce ,*>lotte ,plombire1 #gfb #bfcf ,*>lotte ,r5aissance1 #gfb #bfcg ,*>lotte ,russe1 #gfb ,*>lottes1 ,recipes =1 #gbj-bb1 #gfa-fc #bdch ,*>lottes1 v>i\s1 #gba #abbj ,*>treuse de ,ris de ,veau1 #djh #cc ,*asseur sauce 7,esc(fi]71 #be #adj;a ,*teaubri& butt]1 #ed #ga ,*teaubri& sauce1 #ce #ajgf ,*teaubri& /eak1 #cfb #afib ,*aud-,froid de ,p\l>de la ,g\nod1 #ecc #afic ,*aud-,froid de ,p\l>de la ,ross9i1 #ecd #afia ,*aud-,froid1 ,flix ,faure1 #ecc #gd ,*aud-,froid sauce l',aurore1 #cf #ge ,*aud-,froid sauce au ,v]t-,pr1 #cf #cd ,*aud-,froid sauce1 br[n1 #be #gf ,*aud-,froid sauce1 l5t51 #cf #gc ,*aud-,froid sauce1 ord9>y1 #cf #ce ,*aud-,froid sauce1 v>ieties (1 #bf #gb ,*aud-,froid sauce1 :ite1 #ce #bcac ,*eese1 ,camemb]t1 ,croquettes1 #fha #bcjc ,*eese1 ,camemb]t1 fri$1 #fgi #bcbb ,*eese ,p>mesan1 ,paillettes au1 #fhc #bcbd ,*eese pudd+ au ,pa91 #fhc #cbi;b ,*]ries l',allem&e1 #adh #bfga ,*]ries la ,dub>ry1 #ggc #befg ,*]ries la ,valria1 #gdg #beff ,*]ries1 ,jubilee1 #gdg #bfgb ,*]ries ) cl>et1 #ggc #befh ,*]ry flawn1 m]+u$1 #gdg #bgfd ,*]ry ice1 #gic #bieg ,*]ry jam1 #hbb #gg ,*]ry sauce 7,esc(fi]71 #cg #bdae ,*]ry sauce1 #gad #bfac ,*]ry sauce1 #geg #bebf ,*]ry s\ffl1 #gci #gdb ,*]ry s\p1 #bef #bici ,*]ry wat]1 #hag #agg ,*]vil1 #gc #gja ,*]vil1 bulb\s1 cream (1 #bdf #bdea ,*e/nut ,croquettes1 #gbc #beaj ,*e/nut pudd+1 s\ffld1 #gcg #bagb ,*e/nuts1 #feb #bagd ,*e/nuts1 brais$ & glaz$1 #fec #bage ,*e/nuts1 ,pure (1 #fec #bagc ,*e/nuts1 /ew$1 #feb #aida ,*evali]s1 div]s1 #fjd #aihb ,*evali]s1 div]s1 rtis1 #fae #ahjh ,*evreuil1 ,civet de1 #ega #afh ,*evreuil cook$1 ,m>9ade =1 #fg #ahja ,*evreuil1 ,ctelettes de1 ,conti1 #egj #ahjb ,*evreuil1 ,ctelettes de1 ,diane1 #egj #ahjj ,*evreuil1 ,noisettes de1 #egj #ahjc ,*evreuil1 ,noisette de1 au ,g5ivre1 #egj #ahjd ,*evreuil1 ,noisettes de1 ,roman(f1 #ega #ahje ,*evreuil1 ,noisettes de1 ,val5cia1 #ega #ahjf ,*evreuil1 ,noisettes de1 ,vill5euve1 #ega #ahjg ,*evreuil1 ,noisettes de1 ,walkyrie1 #ega #afi ,*evreuil1 raw m>9ade =1 #fg #aied ,*evreuil1 roa/s1 #fjh-fji #eg ,*evreuil sauce1 #cb #agia ,*evreuil1 ,selle de1 #efh #agic ,*evreuil1 ,selle de1 la ,bad5-,bad51 #efh #agig ,*evreuil1 ,selle de1 la ,beaujeu1 #efi #agif ,*evreuil1 ,selle de1 la ,crole1 #efi #agie ,*evreuil1 ,selle de1 la ,cumb]l&1 #efi #agib ,*evreuil1 ,selle de1 l',allem&e1 #efh #agih ,*evreuil1 ,selle de1 au ,g5ivre1 #efi #agid ,*evreuil1 ,selle de1 aux ,c]ises1 #efi #agii ,*evreuil1 ,selle de1 avec sauces div]ses1 #egj #bejj ,*evreuse pudd+1 #gcd ,*ick54 ,see also ,p\let & ,volaille4 #aieg ,*ick5 la ,re9e1 #faj #aehc ,*ick51 ,ail]ons (1 #ejg #aei ,*ick51 ,aspic1 #fa #c ,*ick51 ,consomm1 #f #aehb ,*ick51 ,ctelettes1 #ejg #bii ,*ick51 cream1 #ada #affd;a ,*ick51 ,croquettes & cutlets1 #ebf #aehj ,*ick5 fillets1 #ejg #aie ,*ick5 =cemeat f9e1 #gi #bjj ,*ick5 =cemeat = ,galant9e1 #ha #aic ,*ick5 =cemeat ) panada & butt]1 #gh #aid ,*ick5 =cemeat ) panada & cream1 #gi #affe ,*ick5 liv]s1 ,bro*ettes (1 #ebg #afff ,*ick5 liv]s & kidneys sauts1 #ebg #affj ,*ick5 pie1 #ebd #agad;a ,*ick5 pie1 #edb #bjh ,*ick5 ,royale1 #hg #agac ,*ick5 salad1 #eda #aeha ,*ick51 ,suprmes (1 #ejg ,*ick5 ,turbot4 ,see ,turbot9 ,*ick5s1 ,spr+4 ,see ,p\let de ,gra9s ,*icks1 #eba #bjhi ,*icore la ,crme1 #fcg #bjic ,*icore la ,flam&e1 #fch #gjb ,*icore1 cream (1 #bdf ,*icore1 ,belgian4 ,see ,endive #bjid ,*icore1 ,brussels1 #fch #bjij ,*icore1 ,pa9 de1 #fcg #bjia ,*icore1 ,pure de1 #fcg #bjib ,*icore1 ,s\ffl de1 #fch #bjhh ,*icory1 #fcg #bae ,*iffonade1 #hi #bbag ,*ipp$ potatoes1 #ffa #adj ,*ivry1 butt]1 #ed #cg ,*ivry1 sauce1 #cg #bgeb ,*ocolate1 ice-cream1 #gia #bdjg ,*ocolate1 sauce1 #gac #ahe ,*opp$ onion1 #gf #fd ,*oron sauce1 #cd ,*\4 ,see also ,cabbage #baja ,*\ l',anglaise1 #fdj #bajb ,*\ f>ci1 #fdj #babj ,*\ m>91 #fdc #baji ,*\-fleur la ,crme1 #fdb #baad ,*\-fleur la ,dub>ry1 #fdc #baaa ,*\-fleur la ,milanaise1 #fdb #baab ,*\-fleur la ,polonaise1 #fdb #baaj ,*\-fleur au ,grat91 #fdb #fcd ,*\-fleur1 ,pure de1 #bbf #baad ,*\-fleur1 ,pure de1 #fdc #aihi ,*\-fleur salad1 #fag #baac ,*\-fleur ) v>i\s sauces1 #fdb #bajg ,*\ fris1 #fda #bcjb ,*\x au ,fromage1 #fgi #baaf ,*\x de ,bruxelles la ,crme1 #fdc #baae ,*\x de ,bruxelles l',anglaise1 #fdc #baah ,*\x de ,bruxelles au ,beurre1 #fdc #fcc ,*\x de ,bruxelles1 ,pure de1 #bbf #baai ,*\x de ,bruxelles1 ,pure de1 #fdc #baag ,*\x de ,bruxelles sauts1 #fdc #bajg ,*\x de ,pr9temps1 #fda #bjih ,*\x r\ges la ,flam&e1 #fci #bjhg ,*[-*[1 #fcg ,*ri/mas d9n]1 m5us =1 #hdb1 #hdg-dh #cbj ,city toa/1 #adf #biea ,cl>et cup1 #hai ,cl>ification ( ,aspic1 #fj ,cl>ification ( fi% ,consomm1 #f ,cl>ification ( game ,consomm1 #g ,cl>ifications1 rem>ks ^u1 #e #age ,cl>ifi$ butt]1 #gb #bcg ,cle> s\ps1 #ih ,coat+ ) egg & breadcrumb4 ,see ,anglaise #affa ,cocks' combs & kidneys1 #ebe #affb ,cocks' combs la ,grecque1 #ebe #affd ,cocks' kidneys1 /uff$ = cold ,entres1 ,g>nitures1 etc41 #ebf ,cod4 ,see ,cabillaud ,cod salt$4 ,see ,cabillaud sal #bjeh ,cur de ,c>don aux f9es h]bes1 #fca #bjbi ,curs d',arti*auts la ,clam>t1 #fbd #bgea ,c(fee ice-cream1 #gia #bicf ,c(fee1 ic$1 #haf #ada ,colb]t butt]1 #ed ,cold eggs4 ,see ,eggs1 cold #bcdc ,col\r+ matt]1 vegetable1 #fhi ,comp\nd butt]s1 #dh-eh ,comp\nd sauces1 ! small1 #bd-dg #babb ,concombres la ,crme1 #fdd #ccj ,concombres f>cis1 #adi #babd1 #babe ,concombres f>cis1 #fdd #babc ,concombres glacs1 #fdd #fgf ,concombres1 ,vel\t (1 #bch #bcaa ,conds au ,fromage1 #fha #agd;b ,condim5ts & season+1 #ga #edc ,consomm la ,bohmi5ne1 #aii #efe ,consomm l'cossaise1 #bje #fah ,consomm l',ess5ce de ,cailles1 #bbc #fai ,consomm l',ess5ce de ,cl]i1 #bbc #fbj ,consomm l',ess5ce de ,morilles1 #bbc #fba ,consomm l',ess5ce de ,truffe1 #bbd #eff;a ,consomm la ,f]mire1 #bje #egd ,consomm l',indi5ne1 #bjh #ege ,consomm l',infante1 #bjh #fbe ,consomm la ,madrilne1 #bbd #ehd ,consomm la ,milanaise1 #baj #ehi ,consomm la ,moscovite1 #bab #fbf ,consomm la ,portugaise1 #bbd #eci ,consomm ,alex&ra1 #aih #edj ,consomm ,ambassadrice1 #aih #eda ,consomm ,&al\se1 #aih #fbb ,consomm au ,fumet de ,p]dreau1 #bbd #eec ,consomm aux ,*eveux d',ange1 #bjb #efj ,consomm aux ,diablot9s1 #bjd #eia ,consomm aux ,nids d',hirondelles1 #bab #eib ,consomm aux ufs de ,fauvette1 #bac #fbc ,consomm aux ,paillettes d',or1 #bbd #fbd ,consomm aux ,pim5ts d\x1 #bbd #fjc ,consomm aux ,pr(it]olles1 #baf #fbg ,consomm aux ,v9s1 #bbd #edd ,consomm ,boeldieu1 #aii #ede ,consomm ,b\quetire1 #aii #edf ,consomm ,b\rdal\e1 #bjj #edh ,consomm ,brunoise1 #bjj #edi ,consomm ,c>m51 #bja #eej ,consomm ,ca/ellane1 #bja #eea ,consomm ,cle/9e1 #bja #eeb ,consomm ,*>treuse1 #bjb #c ,consomm ,*ick51 #f #b ,consomm cl>ifi$1 = cle> s\ps1 #e #eed ,consomm ,colb]t1 #bjb #bbc ,consomm cold1 = supp]s1 #bbc #eee ,consomm ,colomb9e1 #bjb #eeg ,consomm ,cyrano1 #bjc #edb ,consomm d',ar5b]g1 #aih #eeh ,consomm ,demid(f1 #bjc #eei ,consomm ,deslignac1 #bjc #efa ,consomm ,diplomate1 #bjd #efb ,consomm ,divette1 #bjd #efc ,consomm ,doria1 #bjd #eid ,consomm ,d',orlans1 #bac #eie ,consomm ,d',orsay1 #bac #efd ,consomm ,d\glas1 #bje #eff ,consomm ,favorite1 #bje #d ,consomm1 fi%1 #f #efg ,consomm ,flor5t9e1 #bjf #e ,consomm1 game1 #g #efh ,consomm ,gauloise1 #bjf #efi ,consomm ,george ,s&1 #bjf #egj ,consomm ,g]ma9e1 #bjg #ega ,consomm ,girond9e1 #bjg #egb ,consomm ,grimaldi1 #bjg #egc ,consomm ,impriale1 #bjg #egf ,consomm ,jacquel9e1 #bjh #egf;a ,consomm ,juli5ne1 #bjh #egg ,consomm ,lorette1 #bji #egh ,consomm ,macdonald1 #bji #egi ,consomm ,m>gu]ite1 #bji #ehj ,consomm ,m>quise1 #baj #eha ,consomm ,m]cds1 #baj #ehb ,consomm ,messal9e1 #baj #ehc ,consomm ,mett]ni*1 #baj #ehe ,consomm ,mireille1 #baa #ehf ,consomm ,mirette1 #baa #ehg ,consomm ,monte ,c>lo1 #baa #ehh ,consomm ,montmor5cy1 #bab #eij ,consomm ,nesselrode1 #bab #eic ,consomm ,olga1 #bac #eig ,consomm ,p>isi5ne1 #bad #eih ,consomm ,petite ,m>mite1 #bae #fjj ,consomm ,p\le au ,pot1 #bae #fja ,consomm ,pr9tani]1 #baf #fjb ,consomm ,pr9tani] aux ,qu5elles1 #baf ,consomm1 quality ( a1 #c #fjd ,consomm ,ra*el1 #baf #fje ,consomm ,rjane1 #bag #fjf ,consomm ,r5aissance1 #bag #fjg ,consomm ,ri*elieu1 #bag #fjh ,consomm ,ross9i1 #bah #fji ,consomm ,ro?s*ild1 #bah #faj ,consomm ,sa9t ,hub]t1 #bah #fab ,consomm ,svign1 #bai #fac ,consomm ,s\v]a9e1 #bai #f ,consomm1 special1 = supp]s1 #h #bdd ,consomm1 ?ick5$1 #ajb #fae ,consomm ,tosca1 #bbb #faf ,consomm ,v]t ,pr1 #bbb #fag ,consomm ,vill5euve1 #bbc ,consomm1 :ite1 uses (1 #d2 mak+ (1 #b #fbg ,consomm ) w9e1 #bbd #bddc ,conv5t pancakes1 #gbb ,coqs de ,bruyre4 ,see also ,black game #aihc ,coqs de ,bruyre rtis1 #fae #acab ,ctelettes la ,*ampvallon1 #dcf #acad ,ctelettes la ,ma9t5on1 #dcf #acae ,ctelettes la ,murillo1 #dcg #acaf ,ctelettes la ,prov5ale1 #dcg #acag ,ctelettes la ,svign1 #dch #acah ,ctelettes la ,sudoise1 #dch #acga ,ctelettes d',agneau de ,lait la ,buloz1 #deb #acgg ,ctelettes d',agneau de ,lait f>cies la ,prigueux1 #ded #acgb ,ctelettes d',agneau de ,lait ,m>*ale1 #deb #acgc ,ctelettes d',agneau de ,lait ,milanaise1 #dec #acgd ,ctelettes d',agneau de ,lait ,morl&1 #dec #acge ,ctelettes d',agneau de ,lait ,nav>raise1 #dec #acgf ,ctelettes d',agneau de ,lait ,nelson1 #dec ,ctelettes de ,*evreuil4 ,see "u ,*evreuil #aheg ,ctelettes de ,faisan1 #ehh #iee ,ctelettes de ,hom>d1 ,arkangel1 #cbc #acaf;a ,ctelettes de ,m\ton la ,r=me1 #dcg ,ctelettes de ,pigeonneaux4 ,see "u ,pigeonneaux #ghh ,ctelettes de ,saumon1 #bfi #hjg ,ctelettes de ,saumon1 froides1 #bgf #acai ,ctelettes en ,belle-,vue1 #dch #acbj ,ctelettes en ,*aud-froid1 #dch #acac ,ctelettes ,laura1 #dcf #aehb ,ctelettes ( *ick51 #ejg #acie ,ctes de ,porc frais la ,milanaise1 #deh #ghi ,c\libiac de ,saumon1 #bfi #fgj ,c\lis la ,re9e1 #bcf #fff ,c\lis l',ard5naise1 #bce #ffe ,c\lis au ,*asseur1 #bcd #ffg ,c\lis de ,gel9otte l',anci5ne1 #bce #ffe ,c\lis de ,gibi]1 #bcd #fff ,c\lis de ,grives au pa9 noir1 #bce #ffg ,c\lis de ,gr\se1 #bce #ffh ,c\lis de ,lap]eau au ,currie1 #bce #ffi ,c\lis de ,p]dreau la ,mancelle1 #bcf #ffi ,c\lis de ,p]dreau la ,pure de ,m>rons1 #bcf #fgj ,c\lis de ,volaille1 #bcf #fff ,c\lis ( ?ru%es1 ) rye bread1 #bce #ffh ,c\lis ( wild rabbit1 ) curry1 #bce #bhjd ,c\pes la ,favorite1 #gii #bhjh ,c\pes la ,malmaison1 #gii #bhji ,c\pes la ,mexica9e1 #gii #bgig ,c\pes ,clo-clo1 #gih #bgih ,c\pes ,dame ,blan*e1 #ghi #bgif ,c\pes d',antigny1 #gig #bgii ,c\pes ,d5ise1 #gih #bhjj ,c\pes ,edna ,may1 #gih #bhja ,c\pes ,elizabe?1 #gih #bhjb ,c\pes ,emma ,calv1 #gih #bhjc ,c\pes ,eugnie1 #gih #bhje ,c\pes ,g]ma9e1 #gii #bhjf ,c\pes ,gressac1 #gii #bhjg ,c\pes ,jacques1 #gii #bhac ,c\pes ,madame ,sans-,gne1 #hjj #bhaj ,c\pes ,mireille1 #gii #bhaa ,c\pes ,petit ,duc1 #gii #bhab ,c\pes ,rve de ,bb1 #gii #bhad ,c\pes ,tutti-,frutti1 #hjj #bhae ,c\pes ,vnus1 #hjj #aff ,c\rt-,b\illon1 pla91 #fe #afg ,c\rt-,b\illon1 special or blanc1 #fe #afe ,c\rt-,b\illon1 ) r$ w9e1 #fd #afc ,c\rt-,b\illon1 ) v9eg>1 #fd #afd ,c\rt-,b\illon1 ) :ite w9e1 #fd #aae ,cranb]ry sauce1 #df ,crayfi%4 ,see crevisses4 #bid ,cream1 cavi>e1 #ada #bii ,cream1 *ick51 #ada #bcii ,cream1 frangipan1 #gaj #bdbc ,cream1 fri$1 #gaf #bif ,cream1 game1 #ada #bie ,cream1 lob/]1 #ada #bdja ,cream1 pa/ry1 #gaj #bjg ,cream1 ,royale1 #hg #gi ,cream sauce1 #cg #big ,cream1 smok$ salmon1 #ada #bih ,cream1 tunny1 #ada #bdjb ,cream1 :ipp$ or ,*antilly1 #gaa ,creams1 classes (1 #gfc ,creams = cold sweets1 #gfc-gga #bhj ,creams = ,hors-d'uvres1 #aci #cce ,creams1 m\ld$1 #aej #bdc ,creams1 s\ps1 #ajb #bgh ,creams1 vegetable1 #acc #baa ,crcy1 ,royale1 #hh #bfdd ,crme la ,*antilly1 #gfd #bfdb ,crme la ,flor5t9e1 #gfd #bdci ,crme la ,rg5ce1 #gba #bfci ,crme la ,vanille1 m\le1 #gfc #bfda ,crme la ,vi5noise1 m\le1 #gfd #bfdc ,crme l',opra1 #gfd #bcig ,crme ,anglaise1 #gjh #fig ,crme ,arg5teuil1 #bde #bfdj ,crme au ,c>amel1 #gfd #fii ,crme au ,bl v]t1 #bde #bfde ,crme aux ,fruits la ,*antilly1 #gfe #gje ,crme ,brsili5ne1 #bdg #gjb ,crme ,bruxelloise1 #bdf #bfdf ,crme ,caprice1 #gfe #bid ,crme1 ,cavi>e1 #ada #fii ,crme ,crs1 #bde #gja ,crme ,*evreuse1 #bdf #bii ,crme1 *ick51 #ada #fif ,crme d',arti*auts au ,beurre noisette1 #bdd #fig ,crme d',asp]ges1 #bde #fih ,crme d',asp]ges v]tes1 #bde #gjj ,crme de ,cl]i1 #bde #gja ,crme de ,c]feuil bulbeux1 #bdf #gjb ,crme de ,*icore de ,bruxelles1 #bdf #gjc ,crme d'p9>ds1 #bdf #gjd ,crme de ,fves n\velles1 #bdf #gje ,crme d',ignames1 #gje #gjf ,crme de ,laitues1 #bdg #gjg ,crme de ,mas1 #bdg #gab ,crme d',orge1 #bdh #gjh ,crme d',oseille l',avo9e1 #bdg #gji ,crme d',oseille l',orge1 #bdh #gaj ,crme d',oxalis1 #bdh #gaa ,crme de ,riz1 #bdh #gac ,crme de ,volaille ,pr9cesse1 #bdi #gjc ,crme ,flor5t9e1 #bdf #bcab ,crme frite au ,fromage1 #fha #gjf ,crme ,judic1 #bdg #bddj ,crme m]+ue1 #gba #bffe ,crme ,re9e des ,fes1 #gga #gad ,crme ,re9e-,m>got1 #bdi #gjg ,crme ,wa%+ton1 #bdg #bach ,crpes aux p9>ds1 #fdg #adaa ,crp9ettes la ,c5drillon1 #dfc #ahgj ,crp9ettes de ,p]dreaux1 #eia #abbb ,crp9ettes de ,ris de ,veau1 #dji #adaj ,crp9ettes truffes1 #dfb #affa ,crtes et ,rognons de ,coq1 #ebe #affb ,crtes et ,rognons la ,grecque1 #ebe #ghc ,crimp+ ( fi%1 #bfg #bcac ,croquettes1 ,camemb]t1 #fha #bdea ,croquettes1 *e/nut1 #gbc #bacj ,croquettes de ,crosnes1 #fde #bai ,croquettes1 potato1 #ib ,croquettes1 recipes =1 #gbc-gbd #bdeb ,croquettes1 rice1 #gbc #bdec ,croquettes1 v>i\s1 #gbd ,crosnes du ,japon4 ,see ,/a*ys #abdj ,cr\/ade de ,ris de ,veau la ,f9ancire1 #dac #bdee ,crote la ,lyonnaise1 #gbd #bdeg ,crote la ,m>*ale1 #gbd #bgba ,crote la ,mexica9e1 #ghb #bdeh ,crote la ,norm&e1 #gbe #bdei ,crote la ,p>isi5ne1 #gbe #bdfj ,crote aux ,abricots au ,m>asqu91 #gbe #bdef ,crote au ,madre1 #gbd #eef ,crote au ,pot1 #bjc #bded ,crote aux fruits1 #gbd #acch ,crote aux ,rognons1 #ddc #bcia ,crote de ,b\*e1 #gje ,crotes1 recipes =1 #gjd-gjh1 #gbd-gbe #bcia ,crote small-patty1 #gje #bdfa ,crote ,victoria1 #gbe #bcij ,crote de vol-au-v5t1 #gjd #bcic ,crotes et ,cr\/ades1 #gje #bcie ,cru/1 flawn1 #gjg #bfjh ,cru/1 gild$1 #gee #bcid ,cru/1 ,timbale1 #gjf #baba ,cucumb]1 #fdd #cbi;d ,cucumb] la ,danoise1 #adi #ccb ,cucumb] & pim5to salad1 #adi #cca #aiia ,cucumb] salad1 #adi1 #fag ,cucumb]s4 ,see ,concombres #bdj ,cullises1 #ajj #add ,cullises1 v>i\s1 #ee #acd ,cumb]l& sauce1 #eb #bejh ,curaao pudd+1 #gcf #bcec ,currants1 #fid #acde ,currie l',indi5ne1 #dde #achb ,currie d',agneau1 #dee #aeei ,currie de ,p\let1 #ejc #bhd ,curry butt]1 #aci #ha ,curry sauce1 #cg #achb ,curry ( lamb1 #dee #acde ,curry ( mutton l',indi5ne1 #dde ,cu/>ds1 cold1 #gaj-gaa #bcih ,cu/>ds1 ,engli%1 di%$1 #gji #bdbc ,cu/>ds fritt]s1 #gaf ,cu/>ds1 hot1 #gjh-gaj #bddb ,cu/>ds pudd+1 #gbb ,cu/>ds1 v>i\s1 #gjh 7et seq47 #bdda ,cu/>d1 ,village1 #gba ,cutlets1 lamb4 ,see "u ,lamb ,cutlets1 pork4 ,see "u ,pork ,cutlets1 veal4 ,see "u ,veau ,d4 #cba ,dani% toa/1 #adf #gij ,d>ne de ,saumon la ,*ambord1 #bgj #gia ,d>ne de ,saumon la ,daumont1 #bga #gib ,d>ne de ,saumon la ,lucullus1 #bga #gic ,d>ne de ,saumon la ,nesselrode1 #bga #gie ,d>ne de ,saumon la ,royale1 #bgb #gif ,d>ne de ,saumon la ,valois1 #bgb #gid ,d>ne de ,saumon ,rg5ce1 #bgb #acdf ,daube l',avignonnaise1 #dde #aagb ,daube la ,prov5ale1 *aude1 #chh #aagc ,daube la ,prov5ale1 froide1 #chi #acdg ,daube froide1 #ddf #bbj ,dauph9e potatoes1 #ib ,djeun]s1 ,m5us de1 #hbi-cj #bcad ,dlices de ,foie ,gras1 #fha #bejf ,d5ise1 s\ffld pudd+1 #gce #affc ,dsirs de ,mascotte1 #ebe #bjg ,deslignac1 #hg #cii ,devill$ eggs1 #afe #cf ,devill$ sauce1 #bf #cg ,devill$ sauce 7,esc(fi]71 #bf #bcae ,diablot9s1 #fhb #agae ,d9donneau1 #edc #agag ,d9donneau la ,catalane1 #edc #agbb ,d9donneau1 ,ail]ons de1 dors1 la ,pure de ,m>rons1 #ede #agbj ,d9donneau1 ,blanc de1 la ,dampi]re1 #edd #agba ,d9donneau1 ,blanc de1 la ,t\l\sa9e1 #ede #agah ,d9donneau ,*ipolata1 #edc #agai ,d9donneau en ,daube1 #edd #agaf ,d9donneau f>ci aux ,m>rons1 #edc #agbb;a ,d9donneau froid1 #edf #aifj ,d9donneau1 roa/1 #faj #aifa ,d9donneau1 truffl$1 #faa ,d9n]1 ,m5us =1 #hca-dj #bgbb ,diplomate aux fruits1 #ghb #bada ,dolmas1 #fdg #iba ,dom9os de ,filets de ,sole1 #caj #geh ,dorado1 #bfa #bfja ,d\illon ,norm&1 #gec #bef ,dress+ & accompanim5ts ( roa/s1 #aai ,dr9ks & refre%m5ts1 #haf-hai #bba ,du*esse potatoes1 #ic #ccg ,du*esses1 #aej #cci ,du*esses la ,re9e1 #aea #cdj ,du*esses la ,sultane1 #aea #cda ,du*esses cavi>e1 #aea #cch ,du*esses ,nantua1 #aej #cdc ,du*esses ,norwegian1 #aea #cdb ,du*esses1 smok$ salmon1 #aea #aicf ,duck1 wild1 #fjd ,duckl+4 ,see ,caneton #bcfa ,dumpl+s1 pa/e =1 #fif #aaff ,dumpl+s1 suet1 #chf #bbe ,duxelle1 = g>ni%+ ( small pies1 etc41 #id #bbc ,duxelle1 ord9>y or dry1 #ic #bbd ,duxelle1 = /uff$ vegetables1 #ic ,e4 #cdd clairs1 ,k>oly1 #aea #iff crevisses la ,bordelaise1 #cbh #ifi crevisses la ,ligeoise1 #cbi #ifg crevisses la ,m>9ire1 #cbh #ifh crevisses la ,nage1 #cbi #ige crevisses ,aspic de ,queues d'1 la ,mod]ne1 #ccj #ffb crevisses1 ,bisque d'1 #bcc #adg1 #bhe crevisses butt]1 #ef1 #adj #cde crevisses en ,buisson1 #aea #igf crevisses1 ,m\sse d'1 #cca #igg crevisses1 ,m\sse d'1 ,c>d9al1 #ccb #igj crevisses1 ,m\ssel9es d'1 #cbi #igh crevisses1 petits ,s\ffls froids d'1 #ccc crevisses1 prep>ation (1 #cbg #igb crevisses1 ,s\ffl d'1 la ,flor5t9e1 #ccj #igd crevisses1 ,s\ffl d'1 la ,pimontaise1 #ccj #igc crevisses1 ,s\ffl d'1 ,lopold de ,ro?s*ild1 #ccj #igf;a crevisses1 ,suprmes d'1 au ,*ampagne1 #ccb #iga crevisses1 ,timbale de ,queues d'1 la ,nantua1 #cbi #cbb crevisses toa/1 #adf #caj ,eel au v]t1 #adc #caa ,eel au v]t1 la ,flam&e1 #add #cjh ,eel1 smok$1 #adc #cji ,eel ) :ite w9e & paprika1 #adc #gee ,eels1 ways ( cook+1 #bfa #aah ,egg sauce1 ,scot*1 #df #aag ,egg sauce ) melt$ butt]1 #df ,egg-&-bread-crumb+4 ,see ,anglaise ,egg-plant4 ,see ,aub]g9es #dhd ,eggs la ,bordelaise1 #ahd #djj ,eggs la ,flor5t9e1 #afe #dji ,eggs la ,portugaise1 #afg #daj ,eggs la ,re9e1 #afg #bfjg ,eggs la ,religieuse1 #ged #dch ,eggs la ,tripe1 #agd #dci ,eggs la ,tripe b\rgeoise1 #agd #dja ,eggs au ,grat91 #aff #cif ,eggs1 ,b]cy1 #afe #chi ,eggs1 ,*asseur1 #afe #ece ,eggs1 cold1 la ,nantua1 #aid #ecg ,eggs1 cold1 la ,re9e1 #aie #ebf ,eggs1 cold1 l',&al\se1 #aib #ebe ,eggs1 cold1 ,alex&ra1 #aib #ebg ,eggs1 cold1 ,arg5teuil1 #aib #ebh ,eggs1 cold1 ,capuc9e1 #aic #ebi ,eggs1 cold1 ,c>me1 #aic #ecj ,eggs1 cold1 ,colb]t1 #aic #eca ,eggs1 cold1 ,col9ette1 #aic #ecc ,eggs1 cold1 ,fr\-,fr\1 #aid #ecd ,eggs1 cold1 ,moscovite1 #aid #ecf ,eggs1 cold1 ,polignac1 #aie ,eggs1 cold1 prep>ation (1 #aib #ech ,eggs1 cold1 ,rub5s1 #aie #ecb ,eggs1 cold1 ) ,t>ragon1 #aic #cii ,eggs1 devill$1 #afe #cie ,eggs1 on ! di%1 #afd #ddj ,eggs en ,cocotte1 #agd #ddc ,eggs en ,cocotte1 la ,jeannette1 #age #dde ,eggs en ,cocotte1 la ,lorra9e1 #age #ddf ,eggs en ,cocotte1 la ,m>ai*re1 #age #ddh ,eggs en ,cocotte1 la ,s\bise1 #agf #dda ,eggs en ,cocotte1 ) ,*amb]t91 #agd #ddb ,eggs en ,cocotte1 ) cream1 #age #ddd ,eggs en ,cocotte1 ) gravy1 #age #ddg ,eggs en ,cocotte1 ) morels1 #age #dhb ,eggs1 fri$1 #ahc #dhg ,eggs1 fri$1 la ,portugaise1 #ahd #dhh ,eggs1 fri$1 la ,prov5ale1 #ahd #dhi ,eggs1 fri$1 la ,roma9e1 #ahe #dij ,eggs1 fri$1 la ,v]di1 #ahe #dhe ,eggs1 fri$1 h>ve/]s'1 #ahd #dhf ,eggs1 fri$1 poa*$1 #ahd #dia ,eggs1 fri$1 poa*$1 la ,vill]oy1 #ahe #dhc ,eggs1 fri$1 prep>ation (1 #ahc #dcc ,eggs1 h>d-boil$1 #agb #dcd ,eggs1 h>d-boil$1 ,c>me1 #agb #dce ,eggs1 h>d-boil$1 ,*imay1 #agc #dcf ,eggs1 h>d-boil$1 9 croquettes1 #agc #dcg ,eggs1 h>d-boil$1 9 rissoles1 #agc #cgc ,eggs1 h>d-boil$1 v>i\s1 #aeh #djb ,eggs1 ,isol9e1 #aff #djc ,eggs1 ,jockey ,club1 #aff ,eggs1 lapw+s'4 ,see ,lapw+s' eggs #djd ,eggs1 ,lully1 #aff #dje ,eggs1 ,mey]be]1 #aff #djf ,eggs1 ,mirabeau1 #aff #ddi ,eggs1 m\ld$1 #agf #dej ,eggs1 m\ld$1 la ,c>ignan1 #agf #dea ,eggs1 m\ld$1 la ,du*esse1 #agf #dec ,eggs1 m\ld$1 la ,mortem>t1 #agg #deb ,eggs1 m\ld$1 ,galli-,m>i1 #agg #ded ,eggs1 m\ld$1 ,neapolitan1 #agg #dee ,eggs1 m\ld$1 ,pal]mita9e1 #agg #def ,eggs1 m\ld$1 ,polignac1 #agh #deg ,eggs1 m\ld$1 ,pr9cess1 #agh #deh ,eggs1 m\ld$1 ,pr9tani]1 #agh #djg ,eggs1 ,om]-pa*a1 #afg #djh ,eggs1 ,p>m5ti]1 #agf ,eggs1 plov]s'4 ,see plov]s' eggs ,eggs1 poa*$1 #afg #dae ,eggs1 poa*$1 l',aurore1 #afi #dag ,eggs1 poa*$1 la ,bohmi5ne1 #afi #dai ,eggs1 poa*$1 la ,bruxelloise1 #agj #dbj ,eggs1 poa*$1 la ,clam>t1 #agj #dbb ,eggs1 poa*$1 la ,comtesse1 #agj #dad ,eggs1 poa*$1 ,arg5teuil1 #afi #dah ,eggs1 poa*$1 ,boeldieu1 #afi #dba ,eggs1 poa*$1 ,colb]t1 #agj #dac ,eggs1 poa*$1 di%+ (1 #afh #dbh ,eggs1 poa*$1 d',orsay1 #aga #daf ,eggs1 poa*$1 en ,b]ceau1 #afi #dhf ,eggs1 poa*$1 fri$1 #ahd #dia ,eggs1 poa*$1 fri$ la ,vill]oy1 #ahe #dbc ,eggs1 poa*$1 ,gr& ,duc1 #agj #dbd ,eggs1 poa*$1 ,ma9t5on1 #agj #dbe ,eggs1 poa*$1 ,massna1 #aga #dbf ,eggs1 poa*$1 ,mireille1 #aga #dbg ,eggs1 poa*$1 ,mornay1 #aga #daa ,eggs1 poa*$1 proc$ure =1 #afg #dbi ,eggs1 poa*$1 ,ross9i1 #aga #dcj ,eggs1 poa*$1 ,svign1 #aga #dca ,eggs1 poa*$1 ,victoria1 #agb #dcb ,eggs1 poa*$1 ) r$ w9e1 #agb ,eggs1 recipes =1 #afd-aif #dei ,eggs1 scrambl$1 #agh #dfa ,eggs1 scrambl$1 la ,bohmi5ne1 #agi #dgd ,eggs1 scrambl$1 la ,pimontaise1 #ahb #dge ,eggs1 scrambl$1 la ,portugaise1 #ahb #dfc ,eggs1 scrambl$1 ,*asseur1 #ahj #dfd ,eggs1 scrambl$1 ,*atillon1 #ahj #dfi ,eggs1 scrambl$1 ,georgette1 #aha #dfh ,eggs1 scrambl$1 ,gr&-mre1 #aha #dgj ,eggs1 scrambl$1 = lun*eon hot hors d'uvre1 #aha #ebj ,eggs1 scrambl$1 lapw+s'1 #aia #dfj ,eggs1 scrambl$1 me?od ( scrambl+1 #agi #dgc ,eggs1 scrambl$1 ,orl(f1 #aha #dgf ,eggs1 scrambl$1 ,pr9cess ,m>y1 #ahb #dgg ,eggs1 scrambl$1 ,ra*el1 #ahb #dgh ,eggs1 scrambl$1 ,re9e ,m>got1 #ahb #dhj ,eggs1 scrambl$1 ,ro?s*ild1 #ahc #dfg ,eggs1 scrambl$1 ) *eese1 #ahj #dff ,eggs1 scrambl$1 ) h]bs1 #ahj #dga ,eggs1 scrambl$1 ) morels1 #aha #dgb ,eggs1 scrambl$1 ) ,m\ss]ons1 #aha #dfb ,eggs1 scrambl$1 ) mu%rooms1 #ahj #dfe ,eggs1 scrambl$1 ) %rimps1 #ahj #dha ,eggs1 scrambl$1 ) truffles1 #ahc ,eggs1 s(t-boil$1 #afg- #dab ,eggs1 s(t-boil$1 cook+ (1 #afh #dac ,eggs1 s(t-boil$1 di%+ (1 #afh #bag ,eggs1 ?read$1 #ij #bcdb ,eggs1 :ites (1 to beat1 #fhi #cig ,eggs1 ) br[n butt]1 #afe ,elem5t>y prep>ations1 *apt] on1 #gj-hf #aage m9c de ,buf1 #cij #aagf m9c de ,buf en ,miroton1 #cij #acdh m9cs et ,ha*is1 #ddf 8,en ,cass]ole40 ,see ,pol+s 8,en ,cocotte40 ,see ,pol+s #bjhh ,endive1 k9ds (1 #fcg #bdha ,engli% almond pudd+1 #gcj #bfbh ,engli% blanc mange1 #gfj #bdhi ,engli% bread pudd+1 #gcc #bejb ,engli% rice pudd+1 #gce ,engli% sauces1 cold1 #eb-ec ,engli% sauces1 hot1 #de-dg #bdih ,engli% tapioca1 etc41 pudd+s1 #gcd #bfaa ,engli% t>ts1 #gef ,entres1 g>ni%+ prep>ations = #ib-if ,entres1 mutton1 lamb1 etc41 (1 #dca ,entres & ,relevs1 #ceb-cec ,entremets--7= p>ticul> entremets see _! ,names7-- ,entremets1 cold fruit1 #gga-ghg ,entremets1 hot fruit1 #gdc-gde ,entremets1 hot1 v>i\s1 #ged-gef ,entremets1 v>i\s prep>ations =1 #gaa-gac #ajjc p]lans l',anglaise1 #cch #ajjd p]lans au ,grat91 #cci #ajje p]lans grills1 #cci #ajjg p]lans1 ,m\sse *aude d'1 la ,royale1 #cci #ajjf p]lans1 ,m\ssel9es d'1 #cci #acgh pigrammes d',agneau1 #ded #ahga pigrammes de ,p]dreau1 #eib #bacc p9>ds l',anglaise1 #fdf #bacd p9>ds la ,crme1 #fdf #bacf p9>ds la ,vir(lay1 #fdf #bace p9>ds au ,grat91 #fdf #gjc p9>ds1 cream (1 #bdf #bach p9>ds1 ,crpes aux1 #fdg #baci p9>ds1 ,s\ffl aux1 #fdg #badj p9>ds1 ,s\ffl d'1 aux ,truffes1 #fdg #acg p9>ds1 ,subrics d'1 #fd ,escalopes de ,foie ,gras4 ,see "u ,foie ,gras #abbf ,escalopes de ,ris de ,veau la ,favorite1 #daj #abbi ,escalopes de ,ris de ,veau la ,m>*ale1 #daa #abbe ,escalopes de ,ris de ,veau ,br5gre1 #daj #abbg ,escalopes de ,ris de ,veau ,gr& ,duc1 #daj #abbh ,escalopes de ,ris de ,veau ,judic1 #daa #ch ,esc(fi]1 ,*asseur sauce1 #be #gg ,esc(fi]1 *]ry sauce1 #cg #cg ,esc(fi]1 devill$ sauce1 #bf #ec ,esc(fi]1 ,rob]t sauce1 #ca ,espagnole4 ,see ,br[n sauce #bced ,ess5ces1 #fid- #ac ,ess5ces1 v>i\s1 #ac ,e/\ffade4 ,see ,br[n /ock #bgbf ,eug5ia3 ,italian cream1 #ghc ,f4 #agf ,faggots1 #gb #ahca ,faisan la ,bohmi5ne1 #eha #aheb ,faisan la ,bohmi5ne1 #ehg #ahce ,faisan la ,*\crote1 #ehb #ahcf ,faisan la ,crme1 #ehb #ahee ,faisan la ,croix de ,b]ny1 #ehh #ahch ,faisan la ,gorgi5ne1 #ehc #aiga ,faisan la ,gunzb\rg1 #fab #ahbi ,faisan la ,mode d',alcant>a1 #ehj #ahda ,faisan la ,norm&e1 #ehc #ahdb ,faisan la ,prigueux1 #ehd #ahdc ,faisan la ,rg5ce1 #ehd #ahdd ,faisan la ,sa9te-,alliance1 #ehd #ahcj ,faisan l',ang\moise1 #eha #ahec ,faisan1 ,*aud-,froid de1 #ehg #ahed ,faisan1 ,*aud-,froid de1 la ,buloz1 #ehg #ahdf ,faisan1 ,ctelettes de1 #ehe #aheg ,faisan1 ,ctelettes de1 #ehh #ahcg ,faisan ,demid(f1 #ehb #ahcb ,faisan en ,cass]ole1 #eha #ahcd ,faisan en ,*>treuse1 #ehb #ahcc ,faisan en ,cocotte1 #eha #ahef ,faisan en ,daube1 #ehh #ahdf ,faisan1 ,filets de1 #ehe #aheh ,faisan1 ,galant9e de1 #ehh #ahci ,faisan1 ,grill1 ,diable1 #ehc #ahdj ,faisan1 ,kots*\bey1 #ehc #ahei ,faisan1 ,m\sse de1 #ehh #ahej ,faisan1 ,m\sses et ,m\ssel9es de1 #eg #ahfj ,faisan1 ,pa9 de1 en ,belle-vue1 #ehh #ahdi ,faisan1 ,pt *aud de1 #ehf #aifi ,faisan1 ,rti1 #fab #aigj ,faisan1 ,rti la ,prig\rd9e1 #fab #ahdg ,faisan1 ,salmis de1 #ehe #ahdh ,faisan1 ,saut de1 #ehf #ahea ,faisan1 ,s\ffl de1 #ehg #ahde ,faisan ,s\v>(f1 #ehe #ahdf ,faisan1 ,suprmes de1 #ehe #ahfa ,faisan1 ,suprmes de1 ,*tela9e1 #ehi #ahfb ,faisan1 ,suprmes de1 ,ga/ronome1 #ehi #ahfc ,faisan1 ,t]r9e de1 #ehi ,f>9ace\s products1 recipes =1 #fgb-gg #bfc ,fat1 = fry+1 prep>ation1 #abc ,fea!r$ game1 roa/s (1 #fab-ae #cdg ,f5nel la ,grecque1 #aeb #aaf ,f5nel sauce1 #df #badb ,f5nel1 tub]\s1 #fdh #gfj ,fra1 #bfa #bada ,feuilles de ,vigne f>cies1 #fdg #bade ,fves la ,crme1 #fdh #badd ,fves au ,beurre1 #fdh #gjd ,fves1 cream (1 #bdf #badf ,fves1 ,pure de1 #fdh #aice ,fig-peck]s1 #fjd #cdh ,figs1 fre%1 #aeb #bgej ,filb]t ice-cream1 #gia #bebc ,filb]t1 ,s\ffl )1 #gci #bcci ,filb]ts1 v>i\s prep>ations1 #fhh ,filet de ,buf4 ,see "u ,buf #aiji ,filets de ,cailles aux ,pommes d',or1 #fjj ,filets de ,levraut4 ,see "u ,levraut ,filets de ,maqu]eau4 ,see "u ,maqu]eau #ajah ,filets de ,m]lan au ,grat91 #cdc #ajba ,filets de ,m]lan ,orly1 #cdd ,filets de ,p\let4 ,see "u ,p\let ,filets de ,soles4 ,see "u ,soles #ajgf ,fillet /eaks1 #cfb #aehj ,fillets ( *ick51 #ejg ,fi%--,see also ,b\illabaisse & ,matelote #afb ,fi% aspic1 ) r$ w9e1 #fb #afa ,fi% aspic1 ) :ite w9e1 #fa #ggf ,fi%1 boil+ 9 salt$ wat]1 #bfb #ghj ,fi%1 brais+ (1 #bfe #ajda ,fi% cakes1 #cea #d ,fi% ,consomm1 #f #ggh ,fi%1 cook+ (1 la ,meunire1 #bfd #ghb ,fi%1 cook+ (1 au ,grat91 #bfg #gge ,fi%1 cook+1 v>i\s ways (1 #bfb #ghc ,fi%1 crimp+ (1 #bfg #ggg ,fi%1 fry+ (1 #bfc #bfe ,fi%1 fry+ m$ium =1 #abf ,fi%1 g5]al rem>ks on1 #bfj #ah ,fi%1 glaze1 #ad #gha ,fi%1 grill+ (1 #abb1 #bff #ggi ,fi%1 poa*+ (1 #bfe #baj ,fi%1 ,royale1 #hh #aa ,fi%1 /ock1 :ite1 #aa #ab ,fi%1 /ock1 ) r$ w9e1 #ab #bjd ,fi%1 special /uff+s =1 #hc #baee ,flageolets1 #fdi #fcf ,flageolets1 ,pure (1 #bbg #bfdi ,flamri1 #gfe #bjfc ,flan aux ,c>ottes1 #fcb #bjfd ,flan de ,pommes la ,batelire1 #ged #bjfc ,flan de ,pommes *aud1 ,n9on1 #gec #bjgf ,flan1 grill aux ,*ampignons1 #fcd #bced ,flav\r+s1 #fid #bcie ,flawn cru/1 #gjg #ahb ,fl\r1 #ge- #aia ,fl\r panada1 #gh #bdai ,fl[]1 fritt]s1 #gae #cdi ,foie-,gras1 #aeb #agbf ,foie-,gras1 #edg #agce ,foie-,gras1 ,aspic de1 #eea #agcg ,foie-,gras au ,paprika1 #eeb #agbg ,foie-,gras1 cuit dans une ,brio*e1 #edh #bcad ,foie-,gras1 ,dlices de1 #fha #agbh ,foie-,gras1 ,escalopes de1 la ,prigueux1 #edi #agbi ,foie-,gras1 ,escalopes de1 la ,ravignan1 #edi #agcj ,foie-,gras1 ,escalopes de1 la ,talleyr&1 #edi #agch ,foie-,gras1 ,escalopes de1 ,m>*ale1 #eeb #agcf ,foie-,gras1 ,ga/ronome1 #eea #agci ,foie-,gras1 ,m\sse de1 #eeb #agdj ,foie-,gras1 ,m\ssel9es de1 #eec #agda ,foie-,gras1 ,pa9 de1 #eec #agdb ,foie-,gras1 ,p>fait de1 #eec #agdc ,foie-,gras1 ,pav de1 ,lucullus1 #eec #chd ,foie-,gras1 sausages1 #afj #agca ,foie-,gras1 ,s\ffls de1 #eej #agcb ,foie-,gras1 ,timbale de1 l',alsaci5ne1 #eej #agcc ,foie-,gras1 ,timbale de1 ,cambacrs1 #eej #agcd ,foie-,gras1 ,timbale de1 ,montesquieu1 #eea #agdd ,foie-,gras1 ,timbale de1 ,tz>9e1 #eed #abdh ,foie de ,veau l',anglaise1 #dah #abdg ,foie de ,veau brais la ,b\rgeoise1 #dag #abej ,foie de ,veau l',espagnole1 #dah #abdi ,foie de ,veau1 ,bro*ettes de1 #dah #abeb ,foie de ,veau1 ,pa9 de1 #dah #abea ,foie de ,veau saut aux f9es ,h]bes1 #dah #afff ,foies de ,volaille sauts au ,v9 r\ge1 #ebg #bcaf ,fondants au ,*e/]1 #fhb ,fonds d',arti*auts4 ,see "u ,arti*auts #bje ,=cemeat balls or ,qu5elles1 #hd #aie ,=cemeat1 *ick51 f9e1 #gi #bjj ,=cemeat1 *ick51 = galant9es1 c41 #ha #aic ,=cemeat1 *ick51 ) panada & butt]1 #gh #aid ,=cemeat1 *ick51 ) panada & cream1 #gi #aig ,=cemeat = galant9es1 pies1 t]r9es1 #hj #bja ,=cemeat1 game1 = pies & t]r9es1 #hb #bjb ,=cemeat1 grat91 = hot rais$ pies1 #hb #aie ,=cemeat1 8,m\ssel9e10 #gi #bjc ,=cemeat1 pike1 = ,qu5elles1 #hc #aif ,=cemeat1 pork1 #hj #aii ,=cemeat1 veal1 ) fat & cream1 #ha #aih ,=cemeat1 veal1 ) fat or ,godiveau1 #hj #bdf ,=eign s\ps1 #ajc ,f[l4 ,see also ,volaille #afeb ,f[l1 ,abatis de1 aux ,navets1 #ebb #afed ,f[l1 ,ballot9es (1 #ebc ,f[l1 cold1 prep>ations (1 #eca et seq4 #fgj ,f[l1 c\lis (1 #bcf #afec ,f[l1 giblet pie1 #ebc #afed ,f[l1 legs (1 bon$ & /uff$1 #ebc #gdd ,f[l1 liv]s1 s\p (1 #beg #affi ,f[l1 m>9ade (1 #ebh ,f[l roa/s1 #fji-aa #fc ,foyot sauce1 #cd #bgdb ,fraisalia ,timbale1 #ghf #bfgc ,fraises la ,crole1 #ggc #bfhc ,fraises la ,ritz1 #gge #bfhd ,fraises1 ,c>d9al1 #gge #bfgd ,fraises1 ,fm9a1 #ggc #bfha ,fraises1 ,lr9a1 #ggd #bfge ,fraises1 ,m>gu]ite1 #ggd #bfgf ,fraises1 ,m>quise1 #ggd #bfgg ,fraises1 ,melba1 #ggd #bfgh ,fraises1 ,n9a1 #ggd #bfhb ,fraises1 ,rve de ,bb1 #gge #bfgi ,fraises1 ,roman(f1 #ggd #bgdc ,fraises1 ,tivoli aux1 #ghg #bfhj ,fraises1 ,wilhelm9e1 #ggd #bfhe ,fraises1 ,zelma ,kuntz1 #gge #bcii ,frangipan cream1 #gaj #bdjj ,frangipan = fri$ cream1 #gaj #aib ,frangipan panada1 #gh #baeg ,fr5* ,beans1 #fej #baeh ,fr5* ,beans1 pana*s1 #fej #fch1 #baei ,fr5* ,beans1 pure (1 #bbg1 #fej #bfbe ,fr5* blanc mange1 #gei #bdaj ,fr5* bread pudd+1 #gcc #bdig ,fre% noodle pudd+1 #gcd #abgg ,fricadelles1 #dbe #abjf ,fric&eau1 #djc #abjg ,fric&eau1 froid1 #djc #affg ,fricasse de ,p\let l',anci5ne1 #ebg #affh ,fricasse de ,p\let aux crevisses1 #ebh #abgf ,fricasse de ,veau1 #dbe #affi ,fritt ou ,m>9ade de ,volaille1 #ebh #bdcj ,fritt]s la ,b\rgeoise1 #gai #bdcb ,fritt]s la ,gr&-mre1 #gai #bdce ,fritt]s la ,suzon1 #gbj #bdbb ,fritt]s1 ,acacia-fl[]1 #gaf #behh ,fritt]s1 apple1 #gea #bdbj ,fritt]s1 apricot1 #gae #bca ,fritt]s1 batt] =1 #ie #bdbc ,fritt]s1 cu/>d1 #gaf #bdai ,fritt]s1 fl[]1 #gae #bcc ,fritt]s1 batt] = fl[]1 #if #bdai ,fritt]s1 fruit1 #gae #bcc ,fritt]s1 fruit batt] =1 #if #bcd ,fritt]s1 batt] = ov5-glaz$ fruit1 #if #bdcd ,fritt]s1 ,mignon1 #gai #bdbi ,fritt]s1 p9eapple1 la ,favorite1 #gah #bdcc ,fritt]s1 ,rg9a1 #gai ,fritt]s1 s\ffld1 #gah #bdbg ,fritt]s1 s\ffld1 ord9>y1 #gah #bdbh ,fritt]s1 s\ffld1 en surprise1 #gah #bdba ,fritt]s1 /rawb]ry1 #gae #bdca ,fritt]s1 ,sylvana1 #gai ,fritt]s1 v>i\s1 #gah-bj #bdbd ,fritt]s1 ,vi5nese1 #gag #bdbf ,fritt]s1 ,vi5nese1 cold1 #gag #bdbe ,fritt]s1 ,vi5nese1 hot1 #gag #cej ,frivolities1 #aeb #cea ,frogs1 #aeb #gfb ,frogs1 #bfa #fhc ,frogs1 ,vel\t (1 #bdj #bghf ,fromage glac1 #gif #bfbc ,fruit ,bav>ois1 v>i\s1 #gei #bcej ,fruit1 c&i$1 #fic ,fruit ,entremets1 cold1 #gga-hg ,fruit ,entremets1 hot1 #gdc-de #bdai ,fruit1 fritt]s ( fre%1 #gae ,fruit ice-creams1 prep>ation (1 #gib #bgbe ,fruit1 ,macdo9e (1 cool$1 #ghc ,fruit prep>ations1 #gic-ie ,fruit pudd+s1 ,engli%1 #gca-cc #bdji ,fruit sauce1 #gac #bebj ,fruit s\ffls1 9 a cr\/ade1 #gci #biec ,fruit1 /ew$1 #hbj #bieb ,fruit1 /ew$1 pla91 #hbj #bgda ,fruit1 ,sudoise (1 #ghf #bfji ,fruit suprme la ,gabrielle1 #gee #bfc ,fry+ fat1 its prep>ation1 #abc #ggg ,fry+ ( fi%1 #bfc #bfg ,fry+ m$ium1 c>e ( !1 #abg #bfd ,fry+ m$ium1 degrees ( heat =1 #abd #bfe ,fry+ m$ium = fi%1 #abf #bff ,fry+ m$ium1 quantity (1 #abf #bfb ,fry+s1 #abc ,g4 #aheh ,galant9e de ,faisan1 #ehh #agjh ,galant9e de ,volaille1 #ech #aig ,galant9es1 =cemeat =1 #hj #bjj ,galant9es1 *ick5 =cemeat1 =1 #ha #deb ,galli-,m>i1 m\ld$ eggs1 #agg #afj ,game1 aspic (1 #fa #e ,game ,consomm1 #g #bif ,game cream1 #ada #ahbg ,game1 fea!r$1 #egi #bja ,game =cemeat1 = pies & t]r9es1 #hb #ag ,game glaze1 #ad #bji ,game ,royale1 #hh #h ,game /ock1 br[n1 #aj ,game1 v5ison & gr\nd1 #efg-egh #aibd ,gangas1 #fjb ,g>d5 p>ty1 lun*eon m5u =1 #hdc #bgca ,g>ni%$ m]+ues1 #ghd ,g>ni%es = s\ps1 #hg-ia ,g>ni%es1 v>i\s k9ds (1 #gg-hf #bgi ,g>ni%es1 vegetable1 #acc ,g>ni%es1 vegetables &1 #acb-acd ,g>ni%+ prep>ations = ,relevs & ,entres1 #ib-if #fbh ,gele aux ,pommes d',am\r1 #bbe #fbi ,gele de ,volaille la ,napolita9e1 #bbe #fbh ,gele ( tomatoes1 #bbe #bfed ,geles rubannes1 #gfh #aihc ,gel9ottes rties1 #fae4 ,see also ,hazel ,h5s #abd ,g5oa sauce1 #dh #ch ,g5evoise sauce1 #bf #bddd ,georgette pancakes1 #gbb #bdia ,g]man bread pudd+1 #gcc #afec ,giblet pie1 #ebc #gda ,giblet s\p1 #bef #bcee ,gild+ prep>ation1 #fid #bjhf ,giroles1 #fcf #acjg ,gigot la ,b\langre1 #dcd #acji ,gigot la ,s\bise1 #dce #acje ,gigot ,b\illi l',anglaise1 #dcc #acjh ,gigot m>9 en ,*evreuil1 #dcd #bdde ,gil-,blas pancakes1 #gbb #bcde ,glace l',anci5ne1 #fia #bcdf ,glace au ,fondant1 #fia #bggg ,glace ,alhambra1 #gie #bggh ,glace ,c>m51 #gie #bggi ,glace ,comtesse ,m>ie1 #gie #bghj ,glace ,c\*] de ,soleil1 #gie #bgha ,glace ,dame-,jeanne1 #gie #bghi ,glace des ,iles1 #gif #bghg ,glace des ,g\rmets1 #gif #bghb ,glace ,dora1 #gie #bghc ,glace toile du ,b]g]1 #gie #bghd ,glace ,fleurette1 #gif #bghe ,glace ,francillon1 #gif #bghf ,glac1 ,fromage1 #gif #bgic ,glace ,m>ie-,?rse1 #gig #bgie ,glace ,plombire1 #gig #bcdf ,glace1 ,sucre en1 #fib #bgij ,glace1 ,madele9e1 #gif #bgid ,glaces1 ,m]+ues1 #gig #bgia ,glaces1 ,m&>9es1 #gig #bgib ,glaces1 ,m&>9es1 aux ,p]les des ,alpes1 #gig #ah ,glaze1 fi%1 #ad #ag ,glaze1 game1 #ad #bc ,glaze1 half1 #ai #ae ,glaze1 meat1 #ad #af ,glaze1 p\ltry1 #ad #bgb ,glazes1 #abi #ad ,glazes1 v>i\s1 #ac ,glaz+ ( brais$ meat1 #ajf #bcda ,glaz+1 m\lds (1 #fhi ,gloss>y1 xiii-xvi #ace ,gl\ce/] sauce1 #eb #bbha ,gno*i la ,roma9e1 #fgb #bbhj ,gno*i au ,grat91 #fgb #bbhb ,gno*i ( potatoes1 #fgb #badg ,gombos1 #fdh #badh ,gombos la ,crme1 #fdh #badi ,gombos = g>ni%+1 #fdh #gdi ,gombos s\p1 #beh #cfe ,goose1 brea/ (1 smok$1 #aef #bfhf ,gooseb]ry fool1 #ggf #hd ,gooseb]ry sauce1 #ch ,gosl+4 ,see also ,oison #aifb ,gosl+1 roa/1 #faa #chb ,go?a & ,milan ,salami1 #afj #bcge ,g\gre pa/e1 #gja #aagg ,g\la% de ,buf la ,hongroise1 #cij #ci ,gr&-,v5eur sauce1 #bh #bicj ,granits1 #had #bgge ,grape ice1 #gid #bfi ,grat91 complete1 #abg #bbbb ,grat9 de ,pommes de ,t]re la ,dauph9oise1 #ffa #bjb ,grat9 =cemeat = hot rais$ pies1 #hb #bga ,grat91 light1 #abi #bgj ,grat91 rapid1 #abh #bfh ,grat9s1 #abg #bee ,gravy ( roa/s1 #aah #da ,gravy1 ?ick5$1 #bh #db ,gravy1 veal1 tomat1 #bh #bhi ,gre5 butt]1 #adj #adc ,gre5 col\r+ butt]1 #ee #aca ,gre5 sauce1 #ea #bdad ,gre5gage sauce1 #gad #abaf ,gr5ad9s1 #djf #abag ,gr5ad9s1 froids en ,belle-vue1 #djf #abe ,gribi*e sauce1 #di #bcba ,grill$ bones1 #fhc #gha ,grill+ ( fi%1 #bff #bfa ,grill+ ( products coat$ ) butt] & bread crumbs1 #abb #beg ,grills1 #aai ,grills1 classifi$1 #abj-aca #bfj ,grills1 fi%1 #abb #beh ,grills1 r$ meat1 #abj #bei ,grills1 :ite meat1 #abb #aibf ,grives la ,bonne-,femme1 #fjb #aibg ,grives la ,ligeoise1 #fjb #fff ,grives1 ,c\lis de1 au ,pa9 noir1 #bce #aibe ,grives et ,m]les de ,corse1 #fjb #aibh ,grives1 froides1 #fjc #aigi ,grives1 rties1 #fad ,gr\nd-game roa/s1 #faa-fab #aibc ,gr\se1 #fjb #ffg ,gr\se1 ,c\lis (1 #bce #aihc ,gr\se1 roa/1 #fae #gfa ,gudgeon1 #bfa #bcfd ,gumm+1 me?od (1 #fif ,h4 #aagh ,ha*is de ,buf l',amrica9e1 #cia #aagi ,ha*is de ,buf ,p>m5ti]1 #cia #ajjh ,haddock1 #cdj #ajja ,haddock1 fre%1 #cch #bcbh1 #bcbi ,haddock1 t>tlets (1 #fhd #bc ,half glaze1 #ai ,ham4 ,see also ,jambon #adaf ,ham la ,*ano9esse1 #dfe #adag ,ham la ,*\crote1 #dfe #adah ,ham la ,maillot1 #dfe #cei ,ham1 ,ard5nes1 #aee #adcg ,ham1 cold1 la ,gele1 #dgj #adci ,ham1 cold1 ,m\sse de1 #dga #addj ,ham1 cold1 ,m\sse de1 l',alsaci5ne1 #dga #addb ,ham1 cold ,m\ssel9es (1 #dgb #adch ,ham1 cold ,s\ffl (1 #dga #adbj ,ham1 g>ni%es = brais$1 #dff #adae ,ham1 hot1 #dfd ,ham1 k9ds (1 #dfd #adda ,ham1 ,m\sse de1 au ,blanc de ,p\let1 #dga #adcj ,ham1 ,m\sse de1 *aude1 #dfi #adca ,ham1 ,m\sse de1 treatm5t & accompanim5t (1 #dfi #adcd ,ham1 ,m\ssel9es de1 la ,flor5t9e1 #dgj #adce ,ham1 ,m\ssel9es de1 la ,hongroise1 #dgj #adcc ,ham1 ,m\ssel9es de1 ,alex&ra1 #dgj #addb ,ham1 ,m\ssel9es de1 cold1 #dgb #adcj ,ham1 ,m\ssel9es de1 hot1 #dfi #adcb ,ham1 ,m\ssel9es de1 treatm5t & poa*+1 #dfi #adcf ,ham1 ,m\ssel9es de1 ) ,petits ,pois1 #dgj #adai;a ,ham1 ,prague1 la ,mett]ni*1 #dff #adai;b ,ham1 ,prague1 la ,norfolk1 #dff #adai ,ham1 ,prague1 s\s la c5dre1 #dfe #adba1 #adbb ,ham ,s\ffl1 #dff1 #dfg #adbe ,ham s\ffl ,alex&ra1 #dfh #adbf ,ham s\ffl ,c>m51 #dfh #adbg ,ham s\ffl ,ga/ronome1 #dfh #adbh ,ham s\ffl ,milanaise1 #dfh #adbi ,ham s\ffl ,prig\rd9e1 #dfh #adbc ,ham s\ffl1 prep>ation (1 ) cook$ ham1 #dfg #adbd ,ham s\ffl1 prep>ation (1 ) raw ham1 #dfg #ccc ,ham1 ,york ,cones1 #aej #cae ,hamburg beef1 smok$1 #ade ,h>d-boil$ eggs4 ,see "u ,eggs ,h>e4 ,see also ,livre #ahaj ,h>e1 *oos+ (1 #egb #aifg ,h>e1 roa/1 #faa #acdi ,h>icot de ,m\ton1 #ddf #baea ,h>icots blancs l',amrica9e1 #fdi #baec ,h>icots blancs la ,bretonne1 #fdi #baeb ,h>icots blancs au ,beurre1 #fdi #fcg ,h>icots blancs1 ,pure de1 #bbh #baed ,h>icots blancs1 ,pure de1 #fdi #aiib ,h>icots blancs1 ,salade de1 #fag #baed ,h>icots blancs1 ,soissonnaise1 #fdi ,h>icots ,flageolets4 ,see ,flageolets #baeh ,h>icots pana*s1 #fej #fci ,h>icots r\ges1 ,pure de1 #bbh ,h>icots v]ts4 ,see ,fr5* beans #aiai ,hazel h5s1 #fjb #ffg ,hazel h5s1 ,c\lis (1 #bce #aihc ,hazel h5s1 roa/1 #fae #aee ,hazel-nut butt]1 #eh #bdac ,hazel-nut sauce1 #gad #bcci ,hazel-nuts1 v>i\s prep>ations (1 #fhh #bfd ,heat1 v>i\s degrees (1 & _! application1 #abd #ahc ,h]b juice1 #ge #hc ,h]b sauce1 #ch #cee ,h]r+s la ,livoni5ne1 #aec #cef ,h]r+s la ,russe1 #aec #gfc ,h]r+s1 fre%1 #bfa #cec ,h]r+s1 fre%1 m>9ad$ ) :ite w9e1 #aec #gfe ,h]r+s1 fre%-wat]1 #bfa #ced ,h]r+s1 ,lucas1 #aec #ceb ,h]r+s1 salt$1 salad ( fillet$1 #aec #ceg ,h]r+s1 ) ,fr5* beans1 #aed #becc ,hilda ,s\ffl1 #gdj #cj ,holl&aise sauce1 #bb #ici ,hom>d l',amrica9e1 #caf #idj ,hom>d la ,bordelaise1 #cag #idb ,hom>d la ,bro*e1 #cah #ide ,hom>d la ,crme1 #cai #iei ,hom>d la ,grammont1 #cbd #idg ,hom>d la ,mornay1 #cbj #idi ,hom>d la ,newburg1 ) cook$ lob/]1 #cbj #idh ,hom>d la ,newburg ) raw lob/]1 #cbj #iej ,hom>d la ,pale/9e1 #cbj #ifj ,hom>d la ,p>isi5ne1 #cbe #ifa ,hom>d la ,russe1 #cbf #idg ,hom>d au ,grat91 #cbj #ied ,hom>d1 ,aspic de1 #cbb #ffc ,hom>d1 ,bisque de1 #bcd #ida ,hom>d1 b\illi la ,holl&aise1 #cag #adi1 #bhg ,hom>d butt]1 #ef1 #adj #idc ,hom>d ,c>d9al1 #cah #idd ,hom>d ,cl>5ce1 #cai #iec ,hom>d1 cold1 ) v>i\s sauces1 #cbb #iee ,hom>d1 ,ctelettes de1 ,arkangel1 #cbc #bie ,hom>d cream1 #ada #idf ,hom>d grill1 #cai #ifb ,hom>d1 ,mayonnaise de1 #cbg #ief ,hom>d1 ,m\sse de1 #cbc #ieg ,hom>d1 ,m\sse de1 m\le1 #cbd #ieh ,hom>d1 ,m\sse de1 petites1 #cbd #iea ,hom>d1 ,m\ssel9es de1 #cba #ifc ,hom>d1 ,salade de1 #cbg #ieb ,hom>d1 ,s\ffls de1 #cba #fhd ,hom>d1 ,vel\t de1 #bda #fhe ,hom>d1 ,vel\t de1 la ,clevel&1 #bda #fhf ,hom>d1 ,vel\t de1 l',indi5ne1 #bda #fhg ,hom>d1 ,vel\t de1 l',ori5tale1 #bda #fhi ,hom>d1 ,vel\t de1 la ,p]sane1 #bdb #fhh ,hom>d1 ,vel\t de1 au ,paprika1 #bdb #baej ,hop spr\ts1 #fdh ,hors-d'uvres1 g5]al rem>ks on1 #acg-ci ,hors-d'uvres1 prep>ations =1 #aci-db ,hors-d'uvres1 recipes =1 #adb-fc #bij ,horse-radi% butt]1 #adj #aai ,horse-radi% sauce1 #dg #ach ,horse-radi% sauce1 #ec #ihj ,hutres la ,favorite1 #ccc #ihd ,hutres la ,flor5t9e1 #ccd #ihb ,hutres la ,mornay1 #ccd #iha ,hutres au ,grat91 #ccd #cah ,hutres1 bro*ettes d'1 ,lucif]1 #fhb #ihe ,hutres grilles1 #ccd #ceh ,hutres1 ,hors-d'uvres p\r1 #aed #cfd ,hutres natives1 ) cavi>e1 #aee #ihf ,hutres1 ,qu5elles d'1 la ,re9e1 #ccd #ihc ,hutres s\ffles1 #ccd #fij ,hutres1 ,vel\t d'1 #bdb #he ,hung>ian sauce1 #ch ,i4 #bggg ,ice1 ,alhambra1 #gie #bgfa ,ice1 apricot1 #gic #bgfc ,ice1 banana1 #gic #bggh ,ice1 ,c>m51 #gie #bgfd ,ice1 *]ry1 #gic #bggi ,ice1 ,comtesse ,m>ie1 #gie #bghj ,ice1 ,c\*] de ,soleil1 #gie #bgha ,ice1 ,dame-,jeanne1 #gie #bghb ,ice1 ,dora1 #gie #bghc ,ice1 toile du ,b]g]1 #gie #bgge ,ice1 grape1 #gid #bgfe ,ice1 lemon1 #gic #bggj ,ice1 melon1 #gid #bgga ,ice1 orange1 #gid #bggb ,ice1 pea*1 #gid #bggc ,ice1 pe>1 #gid #bgfb ,ice1 p9eapple1 #gic #bggd ,ice1 plum1 #gid #bgfg ,ice1 raspb]ry1 #gic #bgfh ,ice1 r$-currant1 #gid #bgff ,ice1 /rawb]ry1 #gic #bgfi ,ice1 tang]9e1 #gid #bggf ,ice1 violet1 #gid #bgdh ,ice-cream1 almond1 #gij #bgdi ,ice-cream1 asp>agus1 #gia #bgeb ,ice-cream1 *ocolate1 #gia #bgea ,ice-cream1 c(fee1 #gia #bgej ,ice-cream1 filb]t1 #gia #bgei ,ice-cream1 fruit1 mak+ (1 #gib #bgeh ,ice-cream1 fruit1 prep>ations =1 #gib #bgfj ,ice-cream1 ,liqueur1 prep>ations =1 #gib #bged ,ice-cream1 pi/a*io1 #gia #bgee ,ice-cream1 pral9$1 #gia ,ice-cream1 prep>ation (1 #gij-gic #bgef ,ice-cream1 tea1 #gia #bgeg ,ice-cream1 vanilla1 #gia #gec ,ice-cream1 walnut1 #gia ,ices4 ,see also ,biscuits1 ,ic$ ,bombes1 ,c\pes1 ,ice1 ,glace1 ,granits1 ,m>quises1 ,m\sses & ,sorbets #bhaf ,ices1 light1 #hjj #bgdd ,ices1 mak+ (1 #ghh #bgde1 #bghh ,ices1 m\ld+ (1 #ghi1 #gif #bgdf ,ices1 prep>ations =1 #gij ,ic$ ,s\ffls1 #hab #bhag ,ices1 v>i\s prep>ations1 #hjj #bcdf;a ,ic+ sug>1 #fib #bgbc ,ile flottante1 #ghb #beji ,indian pudd+1 s\ffld1 #gcf #acej ,iri%-/ew1 #ddg #dj ,italian sauce1 #bh #hg ,ivory sauce1 #ci ,j4 #bief ,jam1 apricot1 #hba #bieg ,jam1 *]ry1 #hbb ,jam omelets1 #gbf #bifj ,jam1 plum1 #hbc #bifa ,jam1 rhub>b1 #hbc #bieh ,jam1 /rawb]ry1 #hbb #bifb ,jam1 tomato1 #hbd #bied ,jams1 #hbj #biee ,jams1 cook+ pott+ & seal+ (1 #hba ,jambon4 ,see also ,ham #adaf ,jambon la ,*ano9esse1 #dfe #adag ,jambon la ,*\crote1 #dfe #adah ,jambon la ,maillot1 #dfe #adai ,jambon de ,prague s\s la ,c5dre1 #dfe #adai;a ,jambon de ,prague la ,mett]ni*1 #dff #adai;b ,jambon de ,prague la ,norfolk1 #dff #adcg ,jambon froid la gele1 #dgj #adda ,jambon1 ,m\sse de1 au blanc de ,p\let1 #dga #adci ,jambon1 ,m\sse froide de1 #dga #addj ,jambon1 ,m\sse froide de1 l',alsaci5ne1 #dga #adcd ,jambon1 ,m\ssel9es de1 la ,flor5t9e1 #dgj #adce ,jambon1 ,m\ssel9es de1 la ,hongroise1 #dgj #adcc ,jambon1 ,m\ssel9es de1 ,alex&ra1 #dgj #adcf ,jambon1 ,m\ssel9es de1 aux petits pois1 #dgj #addb ,jambon1 ,m\ssel9es de1 froides1 #dgb #adba ,jambon s\ffl1 #dff #adch ,jambon s\ffl1 froid1 #dga #bebi ,java ,s\ffl1 #gdj #bfef ,jellies la ,moscovite1 #gfh #bfee ,jellies la ,russe1 #gfh ,jellies1 ,aspics1 #ei-fc #bfej ,jellies1 classes (1 #gfe #bfec ,jellies1 g>ni% & accompanim5ts (1 #gfg ,jellies1 recipes =1 #gfe-gfh #bfed ,jellies1 rubannes1 #gfh ,jellies1 sav\ry or aspic1 #ei-fc #biga ,jelly1 apple1 #hbg #bcea ,jelly1 apple = decorat+1 #fic #bifc ,jelly1 black-currant1 #hbe #bfea ,jelly1 calf's foot1 #gff #bfeb ,jelly1 ,gelat9e base1 )1 #gff #bigj ,jelly1 orange1 #hbg #bifd ,jelly1 qu9ce1 #hbe #bife1 #bifg ,jelly1 r$-currant1 #hbe1 #hbf #bifi ,jelly1 r$-currant1 prep>$ cold1 #hbf #bigb1 #bigc ,jelly1 tomato1 #hbg #bifh ,jelly1 :ite-currant1 #hbf #ajjj ,john ,dory 7,/4 ,pi]re71 #cch #hh ,jo9ville sauce1 #ci #beff ,jubilee *]ries1 #gdg ,k4 #bbic ,ka*e de ,s>ras9 = ,potages1 #fge #bbib ,ka*e de ,sem\le = ,c\libiac1 #fge #bidb ,kalts*ale1 #hah #cdd ,k>oly clairs1 #aea #geb ,kidney s\p1 #bei #cjg ,kilkis1 #adc ,l4 #eih ,la ,petite ,m>mite1 #bae #bcgh ,lady's ,f+] ,biscuit ,pa/e1 #gjb #iih ,laitances la ,flor5t9e1 ,b>quettes de1 #ccg #iig ,laitances la ,meunire1 #ccg #iii ,laitances la ,nantua1 ,caisses de1 #cch #iif ,laitances de ,c>pe1 #ccg #bafd ,laitues la ,crme1 #fea #bafa ,laitues la ,moelle1 #fea #bafj ,laitues1 braises au ,jus1 #fej #gjf ,laitues1 cream1 #bdg #bafb ,laitues1 f>cies1 #fea #bafc ,laitues1 f>cies p\r ,g>niture1 #fea #bafe ,laitues1 ,s\ffl de1 #fea #acee ,lamb1 ,b>on (1 #ddi #achb ,lamb1 ,curry (1 #dee #acgj ,lamb cutlets1 #deb #acga ,lamb cutlets la ,buloz1 #deb #acgb ,lamb cutlets1 ,m>*ale1 #deb #acgc ,lamb cutlets1 ,milanaise1 #dec #acgd ,lamb cutlets1 ,morl&1 #dec #acge ,lamb cutlets1 ,nav>raise1 #dec #acgf ,lamb cutlets1 ,nelson1 #dec #acgg ,lamb cutlets1 /uff$1 la ,prigueux1 #ded #acef ,lamb1 d\ble (1 #ddi #acgh ,lamb1 pigrammes1 #ded #aceh ,lamb1 fillet (1 #ddi ,lamb1 grass & h\se1 #dca-dcb ,lamb1 h\se1 recipes =1 #ddi et seq4 #acfi ,lamb1 leg & %\ld]s (1 #deb #acei ,lamb1 neck (1 #ddi #acfc ,lamb1 neck (1 la ,b\langre1 #dej #acfh ,lamb1 neck (1 la ,toscane1 #dea #acfa ,lamb1 neck (1 ,beaucaire1 #dej #acfb ,lamb1 neck (1 en ,cocotte la ,bonne-,femme1 #dej #acfd ,lamb1 neck (1 grill$1 #dej #acfe ,lamb1 neck (1 ,mireille1 #dea #acff ,lamb1 neck (1 ,pr9tani]1 #dea #acfg ,lamb1 neck (1 ,s\bise1 #dea #acha ,lamb1 pilaw (1 #dee #aceg ,lamb1 qu>t] (1 #ddi #aieb ,lamb1 roa/s1 #fjg #acei ,lamb1 saddle (1 #ddi #acfj ,lamb1 saddle ( h\se1 d\>d ,,vii1 #ddi #achj ,lamb1 saut ,pr9tani]1 #dee #acgi ,lamb1 sweetbread (1 #ded #gfd ,lampreys1 #bfa #aiah ,l&-rail1 #fjb #ifd ,lang\/e la ,p>isi5ne1 #cbg #ife ,lang\/e la ,russe1 #cbg #aaef ,langue de ,buf aux ,fves1 #chc #aaee ,langue de ,buf ,b\rgeoise1 #chc #aaed ,langue de ,buf ,*\crote1 #chc #aaeg ,langue de ,buf ,flam&e1 #chc #aaeh ,langue de ,buf froide1 #chd #ahbf ,lap]eaux1 #egh #aidj ,lapw+s1 #fjd #cga ,lapw+s' eggs la ,*ri/iana1 #aeg #eba ,lapw+s' eggs la ,danoise1 #aia #cgj ,lapw+s' eggs la ,mod]ne1 #aeg #cgb ,lapw+s' eggs la ,moscovite1 #aeg #ebc ,lapw+s' eggs la ,royale1 #aia #ebd ,lapw+s' eggs au ,tr\bad\r1 #aia #eai ,lapw+s' eggs1 hot1 #aia #cfi ,lapw+s' eggs 9 ,aspic1 #aeg #ebb ,lapw+s' eggs1 omelet (1 #aia #cfh ,lapw+s' eggs1 pla91 #aef #ebj ,lapw+s' eggs1 scrambl$1 #aia #aihb ,lapw+s1 roa/1 #fae #beb ,l>d+ bacon = roa/s1 #aaf ,l>d+ ( meat = brais+s1 #aje ,l>ks4 ,see ,mauviettes & ,al\ettes #bafh ,lav]1 #fea #gea ,leek s\p1 #bei #bgfe ,lemon1 ice1 #gic #bejg ,lemon1 pudd+1 s\ffld1 #gcf #bicg ,lemonade1 #hag #agi ,lemons1 *annell$1 #gc #agi ,lemons1 peel$1 #gc #agi ,lemons1 ze/$1 #gc #gf ,l5t ,*aud-froid sauce1 #cf ,l5t5 ,aspics1 #fa-fc #fa ,l5t51 ,aurore sauce1 #cc #bd ,l5t51 sauce1 br[n1 #ai #aiib ,l5til salad1 #fag #baff ,l5tilles au ,beurre1 #fea #fdj ,l5tilles1 ,pure de1 #bbh #bafg ,l5tilles1 ,pure de1 #fea #becj ,lr9a1 ,s\ffl1 #gdj ,lettuce4 ,see ,laitues4 #ahaj ,lev]ets to *oose1 #egb #ahaf ,levraut1 ,filets de1 la ,dampi]re1 #egd #ahag ,levraut1 ,filets de1 la ,mornay1 #egd #ahah ,levraut1 ,filets de1 la ,v5dme1 #ege #ahba ,livre1 ,civet de1 #egf #ahae ,livre1 ,cuisses de1 #egd #ahbb ,livre en ,daube1 #egf #ahaa ,livre1 f>ci1 la ,prig\rd9e1 #egc #ahai ,livre1 ,m\sses de1 #ege #ahbc ,livre1 ,pa9 de1 #egg #ahbd ,livre1 ,pt de1 #egg #ahab ,livre1 ,rble de1 #egc #ahac ,livre1 ,rble de1 l',allem&e1 #egc #ahad ,livre1 ,rble de1 au ,g5ivre1 #egd #ahbj ,livre1 ,s\ffl de1 #ege #ahbe ,livre1 ,t]r9e de1 #egh #baea ,lima beans1 #fdi #bgfj ,liqueur-ice prep>ations1 #gib ,lob/]4 ,see ,hom>d4 ,lob/]s1 sp9y4 ,see ,lang\/e4 #gff ,lotte1 #bfb #ced ,lucas h]r+s1 #aec #cbd ,lucile toa/1 #adg #becb ,lucullus ,s\ffl1 #gdj ,lun*eon m5us1 #hcc1 #hdc #dc ,lyonnaise sauce1 #bi #chc ,lyons sausages1 #afj ,m4 #bbhd ,mac>oni1 #fgc #bbhe ,mac>oni l',itali5ne1 #fgc #bbhh ,mac>oni la ,nantua1 #fgd #bbhi ,mac>oni la ,napolita9e1 #fgd #bbhf ,mac>oni au ,grat91 #fgc #bbhg ,mac>oni au ,jus1 #fgc #bbij ,mac>oni aux ,truffes blan*es1 #fgd #bgbe ,macdo9e ( cool$ fruit1 #ghc #dd ,madeira sauce1 #bi #bgij ,madele9e glace1 #gif #bbf ,ma9t5on1 prep>ation1 #id #gjg ,mas1 cream (1 #bdg #bagj ,mas1 ,s\ffl de1 la ,crme1 #feb #baga ,mas1 ,s\ffl de1 au ,paprika1 #feb #bafi ,maize1 #fea #hi ,maltese sauce1 #ci #bfhh ,m&>9es la ,crme1 #ggf #bega ,m&>9es la ,palik>e1 #gdh #bfhg ,m&>9es ,alm9a1 #ggf #aiab ,m&>9es de ,cailles1 #fja #bfhi ,m&>9es en ,surprise1 #ggf #bgia ,m&>9es glaces1 #gig #bgib ,m&>9es glaces aux ,p]les des ,alpes1 #gig #aea ,mani$ butt]1 #ef #ajji ,maqu]eau b\illi1 sauce aux ,groseilles1 #cda #ajac ,maqu]eau1 ,filets de1 la ,vniti5ne1 #cdb #ajab ,maqu]eau1 ,filets de1 au ,p]sil1 #cda #ajaa ,maqu]eau1 ,filets de1 aux ,f9es ,h]bes1 #cda #ajaj ,maqu]eau grill1 #cda #ahji ,m>cass91 #egb #bedd ,m>ie-,l\ise ,timbale1 #gdb #biba ,m>ie-,rose ,pudd+1 #haa #afh ,m>9ade1 cook$1 = v5ison1 #fg #afi ,m>9ade1 raw = v5ison1 #fg #agj ,m>9ade1 roebuck-/yle = mutton1 #fh #aga ,m>9ade1 ) r$ w9e = mutton1 #fh ,m>9ades1 #fd-fi #ij ,m>9ire sauce1 #ci #biei ,m>malade1 orange1 #hbc #bgbg ,m>quise ,alice1 #ghc #bbb ,m>quise potatoes1 #ic #bica ,m>quises1 #had ,m>rons4 ,see also ,*e/nuts #bage ,m>rons1 ,pure de1 #fec #bdhh ,m>r[ pudd+1 #gcb #de ,m>r[ sauce1 #bi #affc ,mascotte1 ,dsirs de1 #ebe #ajch ,matelote au ,v9 ,blanc1 #cdi #ajcg ,matelote au ,v9 ,r\ge1 #cdi #bbg ,matignon1 #id #aibi ,mauviettes la ,bonne ,femme1 #fjc #aicj ,mauviettes la ,mre ,m>ianne1 #fjc #aicb ,mauviettes froides1 #fjc #gcd ,mauviettes1 ,pt de1 #aeh #aihj ,mauviettes rties1 #fad #ifb ,mayonnaise de ,hom>d1 #cbg #hji ,mayonnaise de ,saumon1 #bgg #agab ,mayonnaise de ,volaille1 #eda #abf ,mayonnaise sauce1 #di #abg ,mayonnaise sauce1 cle>$1 #ej #abh ,mayonnaise sauce1 :isk$1 #ej ,meat1 brais$1 to fry1 prep>e1 & cook1 #aje #ae ,meat glaze1 #ad #bej ,meats1 pol$1 prep>ation (1 #aac #bdh ,meats1 :ite1 brais+ (1 #aaj #hjh ,mdaillons de ,saumon1 #bgf #agjg ,mdaillons de ,volaille ,ra*el1 #ech #bgbh ,melon l',ori5tale1 #ghd #cfj ,melon ,cantal\p1 #aee #bgcj ,melon en ,surprise1 #ghd #bgbi ,melon frapp1 #ghd #bggj ,melon ic$1 #gid #cfb ,melon ) ,port1 ,m>sala1 or ,%]ry1 #aee #cfa ,melons1 ,engli%1 #aee #cfc ,melons1 v>i\s1 #aee #bida ,melonade1 #hag #aea;a ,melt$ butt]1 #eg ,m5us1 #hca-dh #bchc-hd ,m]+ue l',itali5ne1 #gjc #bchb ,m]+ue1 ord9>y1 #gjc #befh ,m]+u$ *]ry flawn1 #gdg #bgca ,m]+ues g>ni%$1 #ghd #bgid ,m]+ues glaces1 #gig #ajae ,m]lan la ,b]cy1 #cdb #ajaf ,m]lan la ,colb]t1 #cdb #ajbc ,m]lan la ,ri*elieu1 #cdd #ajad ,m]lan l',anglaise1 #cdb #ajbj ,m]lan en ,lorgnette au ,grat91 #cdc #ajah ,m]lan1 ,filets de1 au ,grat91 #cdc #ajba ,m]lan1 ,filets de1 ,orly1 #cdd #ajag ,m]lan1 ,m\ssel9es de1 #cdb #ajai ,m]lan1 ,paupiettes de1 au ,grat91 #cdc #ajbb ,m]lan1 sur le ,plat1 #cdd #aibf ,m]les la ,bonne ,femme1 #fjb #aibg ,m]les la ,ligeoise1 #fjb #aibh ,m]les froids1 #fjc #aigi ,m]les rti1 #fad #bdcd ,mignon fritt]s1 #gai #afbe ,mignonnettes de ,p\let1 #eaf #chb ,milan ,salami1 #afj #bhh ,milt butt]1 #adj #bgbd ,milk junket1 #ghc ,milk pun*1 #bbb #gdg ,mille-,fanti1 #beh #bfje ,m9ce-pies1 #ged #gdf ,m9e/rone1 #beg #acbb ,m9ion fillets1 #dci #acf ,m9t sauce1 #eb #bbh ,mirepoix1 #id #bbi ,mirepoix1 f9e or ,bordelaise1 #id #bgcb ,mont-,blanc aux ,fraises1 #ghd #bgcc ,mont-,blanc aux ,m>rons1 #ghe #bede ,montmor5cy1 ,timbale1 #gdb #bgcd ,mont-,rose1 #ghe #aec1 #bhi ,montpelli] butt]1 #eg1 #adj #bjhj ,morels1 #fce #bjha ,morilles la ,crme1 #fcf #bjhc ,morilles la ,p\lette1 #fcf #bjhb ,morilles f>cies1 #fcf #bjhd ,morilles sautes1 #fcf #bjhe ,morilles1 ,t\rte de1 #fcf #ia ,mornay sauce1 #ci #ajbd ,morue1 #cdd #ajbd;a ,morue l',anglaise1 #cdd #ajbe ,morue la ,bndict9e1 #cdd #ajbi ,morue la ,crole1 #cdf #ajcj ,morue la ,holl&aise1 #cdf #ajca ,morue l',indi5ne1 #cdf #ajcb ,morue la ,lyonnaise1 #cdf #ajbf ,morue au ,beurre noir1 #cde #ajbf ,morue au ,beurre noisette1 #cde #ajbg ,morue1 ,br&ade de1 #cde #ajbh ,morue1 ,br&ade de1 la ,crme1 #cde #ajcc ,morue1 ,s\ffl de1 #cdf #gfg ,mo/ele1 #bfb #bgcf ,m\ld$ ufs la ,neige1 #ghe #bide ,m\ld+ ( ices1 #ghi #bcda ,m\lds1 butt]+ (1 #fhi #bcda ,m\lds1 glaz+ (1 #fhi #acea ,m\ssaka1 #ddg #ajjg ,m\sse *aude d'p]lans la ,royale1 #cci #aggj ,m\sse de ,caneton ,r\5nais1 #efb #igf ,m\sse d'crevisses1 #cca #igg ,m\sse d'crevisses ,c>d9al1 #ccb #ahei ,m\sse de ,faisan1 #ehh #agci ,m\sse de ,foie gras1 #eeb #ief ,m\sse de ,hom>d1 #cbc #ieg ,m\sse de ,hom>d1 m\le1 #cbd #adda ,m\sse de ,jambon au ,blanc de ,p\let1 #dga #dci ,m\sse de ,jambon froide1 #dga #addj ,m\sse de ,jambon froide l',alsaci5ne1 #dga #agaa ,m\sse de ,volaille froide1 #eda #aiag ,m\sses de ,cailles1 #fjb ,m\sses1 ic$1 #haj-hae #biae ,m\sses1 ic$1 prep>ation =1 #haj #biaf ,m\sses1 ic$1 prep>ation =1 ) cream1 #haj #biag ,m\sses1 ic$1 v>i\s1 #haj ,m\sses1 prep>ation (1 #bgi #ahgi ,m\sses et ,m\ssel9es de ,bcasse1 #eid #agfi ,m\sses et ,m\ssel9es de ,caneton ,r\5nais1 #efb #ahej ,m\sses et ,m\ssel9es de ,faisan1 #ehg #adcj ,m\sses et ,m\ssel9es de ,jambon1 #dfi #ahai ,m\sses et ,m\ssel9es de ,livre1 #ege #afgj ,m\sses et ,m\ssel9es de ,volaille1 #ebh #aie ,m\ssel9e =cemeat1 #gi #beaa ,m\ssel9e pudd+1 #gcg #ib ,m\ssel9e sauce1 #dj #gih ,m\ssel9es1 ,alex&ra1 #bgb #bchi ,m\ssel9es1 pa/e = ,brio*e1 #fii #igj ,m\ssel9es d'crevisses1 #cbi #ajjf ,m\ssel9es d'p]lans1 #cci #agdj ,m\ssel9es de ,foie gras1 #eec #iea ,m\ssel9es de ,hom>d1 #cba #adcd ,m\ssel9es de ,jambon la ,flor5t9e1 #dgj #adce-cf ,m\ssel9es de ,jambon la ,hongroise1 #dgj #adcc ,m\ssel9es de ,jambon ,alex&ra1 #dgj #adcf ,m\ssel9es de ,jambon aux ,petits ,pois1 #dgj #addb ,m\ssel9es de ,jambon froides1 #dgb #ajag ,m\ssel9es de ,m]lan1 #cdb #bgcg ,m\ssel9es d'ufs ,rjane1 #ghe #agij ,m\ssel9es de ,pigeonneaux l'picuri5ne1 #efg #gig ,m\ssel9es de ,saumon1 #bgb #gii ,m\ssel9es de ,saumon la ,tosca1 #bgc #ijf ,m\ssel9es de ,sole1 #cjc #afgg ,m\ssel9es de ,volaille la ,flor5t9e1 #ebi #afgb ,m\ssel9es de ,volaille l',indi5ne1 #ebi #afgd ,m\ssel9es de ,volaille la ,patti1 #ebi #afge ,m\ssel9es de ,volaille la ,sicili5ne1 #ebi #afga ,m\ssel9es de ,volaille ,alex&ra1 #ebi #afgc ,m\ssel9es1 de ,volaille au ,paprika1 #ebi #bjhf ,m\ss]ons1 #fcf #ic ,m\sseuse sauce1 #dj ,mullet1 r$4 ,see ,r$ mullet #gdh ,mulligatawny s\p1 #beh #gj ,mu%room sauce1 #ce ,mu%rooms4 ,see ,*ampignons #gfh ,mussels1 #bfb #id ,mu/>d sauce1 #dj #bii;a ,mu/>d sauce ) cream1 #adb ,mutton4 ,see also ,%eep #abii ,mutton1 b>on (1 #dcb #acdd ,mutton ,cass\let1 #ddd #acjc ,mutton cold jo9ts1 l>ge1 #dcc #acde ,mutton1 currie de1 l',indi5ne1 #dde #acaa ,mutton cutlets1 #dce #acab ,mutton cutlets la ,*ampvallon1 #dcf #acad ,mutton cutlets la ,ma9t5on1 #dcf #acae ,mutton cutlets la ,murillo1 #dcg #acaf ,mutton cutlets la ,prov5ale1 #dcg #acaf;a ,mutton cutlets la ,r=me1 #dcg #acag ,mutton cutlets la ,svign1 #dch #acah ,mutton cutlets la ,sudoise1 #dch #acai ,mutton cutlets1 en ,belle ,vue1 #dch #acbj ,mutton cutlets1 en ,*audfroid1 #dch #acac ,mutton cutlets1 ,laura1 #dcf #acdf ,mutton1 ,daube1 l',avignonnaise1 #dde #acdg ,mutton1 ,daube cold1 #ddf #acja ,mutton1 fillets (1 #dcb #acdi ,mutton1 ,h>icot (1 #ddf #acdh ,mutton1 ha%$1 #ddf #acej ,mutton1 ,iri% /ew1 #ddg #acbi ,mutton1 kidneys1 #dda #acdj ,mutton kidneys la ,bro*ette1 #ddc #accf ,mutton kidneys l',indi5ne1 #ddc #acdc ,mutton kidneys1 ,bro*ettes (1 #ddd #acda ,mutton kidneys1 ,bro*ettes (1 l',espagnole1 #ddd #acdb ,mutton kidneys1 ,bro*ette (1 ,v]t-pr1 #ddd #acce ,mutton kidneys1 ,*asseur1 #ddb #acch ,mutton kidneys1 ,crote aux1 #ddc #accg ,mutton kidneys1 sauts ,turbigo1 #ddc #accj ,mutton kidneys1 sauts ,b]cy1 #dda #acca ,mutton kidneys1 sauts ,bordelaise1 #dda #accb ,mutton kidneys1 sauts ,c>valho1 #ddb #accd ,mutton kidneys1 sauts ,hongroise1 #ddb #accc ,mutton kidneys1 sauts ) ,*ampagne1 #ddb #acci ,mutton kidneys1 ,turban la ,pimontaise1 #ddc #acjg ,mutton1 leg (1 la ,b\langre1 #dcd #acji ,mutton1 leg (1 la ,s\bise1 #dce #acje ,mutton1 leg (1 boil$ l',anglaise1 #dcc #acjf ,mutton1 leg (1 brais$1 #dcd #acaj ,mutton1 leg (1 cold1 #dce #acjj ,mutton1 leg or ,d\ble1 #dcb #acjh ,mutton1 leg (1 m>9 en ,*evreuil1 #dcd #acjd ,mutton1 leg & %\ld]1 #dcc #agj ,mutton1 ,m>9ade =1 roebuck /yle1 #fh #aga ,mutton1 ,m>9ade =1 ) r$ w9e1 #fh #acdh ,mutton1 m9c$1 #ddf #acbb ,mutton1 m9ion fillets1 #dci #acea ,mutton1 ,m\ssaka1 #ddg #acec ,mutton1 ,nav>9 ,pr9tani]1 #ddh #acjb ,mutton1 neck (1 #dcb #acba ,mutton1 ,noisettes1 #dci #aced ,mutton1 ,pilaw la ,turque1 #ddi #aceb ,mutton pudd+1 #ddh #abii ,mutton1 qu>t]s1 pair ( h9d-1 #dcb ,mutton1 ,relevs & ,entres1 etc41 #dca et seq4 #aieb ,mutton roa/s1 #fjg #abih ,mutton1 saddle (1 #dcb ,n4 #cch ,nantua ,du*esses1 #aej #ie ,nantua sauce1 #dj #acec ,nav>9 ,pr9tani]1 #ddh ,navets4 ,see also ,turnips #bagi ,navets1 ,pure de1 #fed #befi ,nect>9es1 #gdg ,new ,ye>'s ,eve d9n]1 m5u =1 #hdb #if ,newburg sauce--fir/ me?od1 #dj #ig ,newburg sauce--second me?od1 ) cook$ lob/]1 #da ,nol1 m5u de1 #aijf1 #hda #bbhc ,noques au ,p>mesan1 #fgc #ih ,noisette sauce1 #db ,noisettes de ,*evreuil4 ,see "u ,*evreuil #acba ,noisettes de ,m\ton1 #dci #gfi ,nonat1 #bfb #afbf ,nonnettes de ,p\let ,agns ,sorel1 #eaf #bbia ,noodles1 #fgd #ii ,norm&e sauce1 #db #cjg ,norwegian an*ovies1 #adc #cdc ,norwegian ,du*esses1 #aea #bdff ,norwegian omelet1 #gbg #bfdh ,nues roses1 #gfe #cea ,nymphes l',aurore1 #aeb ,o4 #bgce ufs la ,neige1 #ghe #bgcf ufs la ,neige1 m\ld$1 #ghe #bgcg ufs ,rjane1 ,m\ssel9es d'1 #ghe #bahd ,oignons1 ,pure d'1 #fee #agbb;b ,oison l',allem&e1 #edf #agbb;c ,oison l',alsaci5ne1 #edf #agbc ,oison l',anglaise1 #edf #agbe ,oison au ,rai=t1 #edg #agbd ,oison en ,civet1 #edf #cff ,olives1 pla91 #aef #cfg ,olives1 /uff$1 #aef #ahf ,olives1 turn$ or /on$1 #gf #did ,omelette la ,bruxelloise1 #ahf #dig ,omelette la ,*oisy1 #ahg #dih ,omelette la ,clam>t1 #ahg #eja ,omelette la ,f]mire1 #ahg #ejg ,omelette la ,lyonnaise1 #ahh #eab ,omelette la ,nantua1 #ahi #ead ,omelette la ,paysanne1 #ahi #eae ,omelette la ,prov5ale1 #aij #eag ,omelette la ,ross9i1 #aij #bcai ,omelette l'cossaise1 #fhb #dic ,omelette ,agns ,sorel1 #ahf #bdfc ,omelette apricot1 #gbf #ejb ,omelette aux f9es h]bes1 #ahg #bdga ,omelette ou ,bombe ,vsuve1 #gbh #bfjf ,omelette ,cle/9e1 #ged #ebb ,omelette1 lapw+s' eggs1 )1 #aia #ejh ,omelette ,maxim1 #ahh #bdgj ,omelette ou ,milady pea*1 #gbh #eaj ,omelette ,m\ssel9e1 #ahi #bdff ,omelette1 ,norwegian1 #gbg #eac ,omelette ,p>m5ti]1 #ahi #bdfb ,omelette1 rum1 #gbf #bdfe ,omelette1 s\ffld ) vanilla1 #gbf #bdga ,omelette surprise la ,napolita9e1 #gbh #bdgc ,omelette surprise l',isl&aise1 #gbh #bdfh ,omelette surprise ,*9ese1 #gbg #bdgb ,omelette surprise ,elizabe?1 #gbh #bdgj ,omelette surprise ,milady1 #gbh #bdfg ,omelette surprise ,my ,"l1 #gbg #bdfi ,omelette surprise ) *]ries1 #gbg #bdgd ,omelette1 sylphs'1 #gbh #eje ,omelette ) arti*oke bottoms1 #ahh #ead ,omelette ) asp>agus-tops1 #aij #die ,omelette ) ,cpes1 #ahf #ejd ,omelette ) *ick5's liv]s1 #ahh #bdfd ,omelette1 ,*ri/mas1 #gbf #dii ,omelette ) cru/s1 #ahg #bcbj ,omelette ) f9e h]bs1 #fhb #eaf ,omelette ) kidneys1 #aij #eji ,omelette ) morels1 #ahi #eaa ,omelette ) ,m\ss]ons1 #ahi #dif ,omelette ) mu%rooms1 #ahf #ejj ,omelette ) sp9a*1 #ahg #eah ,omelette ) truffles1 #aij #ejc ,omelette ) vegetable m>r[ fl[]s1 #ahg #ejf ,omelette ) "y %oots ( hops1 #ahh #bdfc ,omelets1 jam1 #gbf #dib ,omelets1 prep>ation (1 #ahf ,omelets1 proc$ure =1 #ahe ,omelets1 recipes =1 #ahe-aij ,omelets1 surprise1 #gbg-bi #bdge ,omelets1 surprise1 v>i\s1 #gbi ,omelets ) ,liqueur1 #gbf #hae;a ,ond9es aux ,crevettes roses1 #bhj #ahe ,onions1 *opp$1 #gf #bahb ,onions1 fri$1 #fed #bahc ,onions1 glaz$1 #fed #bahd ,onions1 ,pure (1 #fee #bahd ,onions1 ,s\bise1 #fee #baha ,onions1 /uff$1 #fed #bfcd ,opra1 ,*>lotte1 #gfb #bgga ,orange ice1 #gid #bigj ,orange jelly1 #hbg #biei ,orange m>malade1 #hbc #bejh ,orange pudd+1 #gcf #bdab ,orange sauce1 #gad #bidc ,orangeade1 #hah #begj ,oranges la ,norvgi5ne1 #gdg #bfij ,oranges au blanc-mange1 #ggf #bfib ,oranges en ,surprise1 #ggg #bfia ,oranges1 rubannes1 #ggg #begb ,oranges s\ffles ,righi1 #gdh #bfic ,oranges s\ffles en ,surprise1 #ggg #adja ,oreilles la ,r\5naise1 #dfj #adjb ,oreilles la ,sa9te ,m5eh\ld1 #dfj #ajj ,ori5tal sauce1 #db #bjhf ,oronges1 #fcf #aicc ,ortolans1 #fjc #aigf ,ortolans au suc d',ananas1 #fad #aige ,ortolans aux ,que/*es1 #fac #aigd ,ortolans1 roa/1 #fac #aicd ,ortolans1 ,sylphides (1 #fjd #bahe ,oseille1 #fee #bed ,ov5 roa/s1 #aag #bahf ,oxalis1 #fee #gaj ,oxalis roots1 cream (1 #bdh #acg ,ox=d sauce1 #ec ,ox-tail4 ,see ,queue de ,buf #hf ,oy/] sauce1 #ci ,p4 #bcbb ,paillettes au ,p>mesan1 #fhc #bjij ,pa9 de ,*icore1 #fcg #ahfj ,pa9 de ,faisan en belle-vue1 #ehh #agda ,pa9 de ,foie gras1 #eec #ahbc ,pa9 de ,livre1 #egg #abhe ,pa9 de ,veau1 #dbh #agji ,pa9 de ,volaille1 froid1 #edj #bfjh ,pa9 p]du or gild$ cru/1 #gee #bfeg ,pa9s de ,fruit1 #gfh #abdf ,palets de ,ris de ,veau l'c>late1 #dag #bece ,palmyra ,s\ffl1 #gda #aij ,panada bread1 #gh #aia ,panada fl\r1 #gh #aib ,panada frangipan1 #gh #ahi ,panadas1 v>i\s1 = /uff+s1 #gg ,pancakes4 ,see also ,crpes #bddc ,pancakes1 conv5t1 #gbb #bdgg ,pancakes la ,crme1 #gbi #bcbc ,pancakes la ,moscovite1 #fhc #bddf ,pancakes la ,norm&e1 #gbc #bddg ,pancakes la ,p>isi5ne1 #gbc #bddh ,pancakes la ,paysanne1 #gbc #bddi ,pancakes la ,russe1 #gbc #bddd ,pancakes ,georgette1 #gbb #bdde ,pancakes ,gil-,blas1 #gbb #bdgf ,pannequets1 jam1 )1 #gbi #bdgh ,pannequets1 m]+us1 #gbi #bdjc ,pancakes1 prep>ations =1 #gaa #bdej ,pancakes1 ,suzette1 #gbc #bib ,paprika butt]1 #adj #biah ,p>fait1 #haj #agdb ,p>fait de ,foie gras1 #eec #bcbb ,p>mesan1 ,paillettes au1 #fhc #ahg ,p>sley1 #gf #aai;a ,p>sley sauce1 #dg ,p>tridge1 k9ds (1 #ehi-ij #ffi ,p>tridge1 ,c\lis (1 #bcf #agib ,p>tridge1 roa/1 #fac ,p>tridge1 "y4 ,see ,p]dreaux #bcgb ,pa/e or ,pte ,baba1 #gjj #bchj ,pa/e or ,pte ,biscuit ,manqu1 #gjc #bcgf ,pa/e or ,pte1 ,gnoise f9e1 #gja #bche ,pa/e or ,pte1 almond1 #gjc #bchf ,pa/e or ,pte1 almond melt+1 #gjd #bcfi ,pa/e or ,pte1 ,brio*e ,m\ssel9e1 #fii #bcfh ,pa/e or ,pte1 ,brio*e1 ord9>y1 #fhi #bcgj ,pa/e or ,pte1 ,brio*e1 ord9>y 7= ,rissoles1 etc471 #fii #bcgd ,pa/e or ,pte ,*\x common1 #gja #bcgc ,pa/e or ,pte ,*\x ord9>y1 #gja #bcei ,pa/e or ,pte dress+1 #fie #bcfj ,pa/e or ,pte1 dress+1 ) l>d1 #fif #bcfb ,pa/e or ,pte1 dry sug>$1 #fif #bcfa ,pa/e or ,pte1 dumpl+1 #fif #bcfe ,pa/e or ,pte1 ,galette1 #fif #bcgf ,pa/e or ,pte1 ,gnoise f9e1 #gja #bcgg ,pa/e or ,pte1 ,gnoise1 ord9>y1 = cutt+ up1 #gjb #bcge ,pa/e or ,pte1 ,g\gre1 #gja #bceg ,pa/e or ,pte1 knead+ (1 #fie #bcgh ,pa/e or ,pte1 lady's-f+] ,biscuit1 #gjb #bchc ,pa/e or ,pte1 ,m]+ue l',itali5ne1 #gjc #bchd ,pa/e or ,pte1 ,m]+ue l',itali5ne1 #gjc #bchb ,pa/e or ,pte1 ,m]+ue1 ord9>y1 #gjc #bchh ,pa/e or ,pte1 pi/a*io = infusion1 #gjd #bchi ,pa/e or ,pte1 pi/a*io melt+1 #gjd #bcfa ,pa/e or ,pte1 pudd+1 #fif ,pa/e or ,pte1 pudd+s1 #gcc-ce #bcff ,pa/e or ,pte1 puff1 #fig #bcfg ,pa/e or ,pte1 puff1 half-puff1 #fih #bcfg ,pa/e or ,pte1 puff-trimm+s1 #fih #bcha ,pa/e or ,pte1 pun* ,biscuit1 #gjc #bcge ,pa/e or ,pte1 ,ramequ9s1 #gja #bcga ,pa/e or ,pte1 ,sav>91 #gjj #bcgi ,pa/e or ,pte1 ,savoy-,biscuit1 #gjb #bceh ,pa/e or ,pte1 %ort f9e or flawn1 #fie #bcef ,pa/e or ,pte1 %ort ord9>y1 #fie #bcfc ,pa/e or ,pte1 tea-cakes1 = small gumm$1 #fif ,pa/es1 recipes =1 #fie-gjd #ageb ,pt *aud de ,caneton1 #eeg #ahdi ,pt *aud de ,faisan1 #ehf #abda ,pt *aud de ,ris de ,veau1 #dad #ahbd ,pt de ,livre1 #egg #agad ,pt de ,p\let1 #eda #cgd ,pte1 ,l>k1 #aeh #bcib ,patties1 small hot1 #gje #bebe ,paulette ,s\ffl1 #gci #ajai ,paupiettes de ,m]lan au ,grat91 #cdc #abgh ,paupiettes de ,veau1 #dbf #agdc ,pav de ,foie gras ,lucullus1 #eec #bggb ,pea* ice1 #gid #bggc ,pe> ice1 #gid ,peas1 gre54 ,see also ,petits ,pois #fdh-di ,peas1 ,pures (1 #bcj1 #bca #bab ,peas1 gre51 ,royale1 #hh #baie ,peas1 gre51 ,sa9t ,g]ma91 #feg #baif ,pease ,pure1 m\ld$ = g>ni%1 #feg #begc ,p*es la ,b\rdal\e1 #gdh #begd ,p*es la ,cond1 #gdh #bege ,p*es la ,cussy1 #gdh #bgja ,p*es la ,sultane1 #ggh #behj ,p*es la ,vanille1 #gdi #bfie ,p*es l',aurore1 #ggg #bgjc ,p*es l',impratrice1 #ggi #bfid ,p*es ,aiglon1 #ggg #bfif ,p*es ,alex&ra1 #ggg #bgjb ,p*es au ,*teau-,laffite1 #ggh #bfig ,p*es ,c>d9al1 #ggh #bfih ,p*es ,dame ,blan*e1 #ggh #begf ,p*es flambes1 #gdh #begg ,p*es grat9es1 #gdi #begi ,p*es ,ma9t5on1 #gdi #bfii ,p*es ,melba1 #ggh #begh ,p*es m]+ues1 #gdi #bgjj ,p*es ,petit-,duc1 #ggh #bgjd ,p*es ,rose-,*ri1 #ggi #bgje ,p*es ,rose-,pompon1 #ggi #ggj ,p]*1 #bfb #ahfd ,p]dreau la ,b\rguignonne1 #eij ,p]dreau la ,lautrec1 #eij #ahfi ,p]dreau aux ,*\x1 #eia #ffi ,p]dreau1 ,c\lis de1 #bcf #ahgj ,p]dreau1 ,crp9ettes de1 #eia #ahfe ,p]dreau en ,demi-,deuil1 #eij #ahff ,p]dreau en ,e/\ffade1 #eij #ahga ,p]dreau1 pigrammes de1 #eib #ahfh ,p]dreau1 ,lady ,clif=d1 #eia #ahgb ,p]dreau1 ,timbale de1 ,diane1 #eib #ahgc ,p]dreaux froids1 #eib #dg ,prigueux sauce1 #bi #eih ,petite ,m>mite1 #bae #ieh ,petites ,m\sses de ,hom>d1 #cbd #bahh ,petits ,pois1 #fee #baia ,petits ,pois la ,bonne ,femme1 #fef #baib ,petits ,pois la ,flam&e1 #fef #baic ,petits ,pois la ,franaise1 #fef #baid ,petits ,pois la ,m5!1 #feg #bahi ,petits ,pois l',anglaise1 #fef #baij ,petits ,pois au beurre1 #fef #igh ,petits s\ffls froids d'crevisses1 #ccc #ahbh ,pheasant1 #ehj4 ,see also ,faisan #affj ,pie1 *ick51 #ebd #agad;a ,pie1 *ick51 #edb #afec ,pie1 giblet1 #ebc #agha ,pie1 pigeon1 #efe #acib ,pie1 pork1 #deg ,pice de ,buf4 ,see "u ,buf #acbf ,pi$s de ,m\ton ,p\lette1 #ddj #acbg ,pi$s de ,m\ton ,r\5naise1 #ddj #acbh ,pi$s de ,m\ton ,tyroli5ne1 #dda #adjd ,pi$s de ,porc pans1 #dfj #adjc ,pi$s de ,porc truffs1 #dfj #bbie ,pimontais1 ,s\ffl1 #fge #bjj ,pies1 *ick5 =cemeat =1 #ha #aig ,pies1 =cemeat =1 #hj #bja ,pies1 game =cemeat =1 #hb #bjb ,pies1 grat9 =cemeat = rais$1 #hb #bfje ,pies1 m9ce1 #ged #bcif ,pies1 rais$1 l9+ & cov]+ (1 #gjg #agha ,pigeon pie1 #efe #aggf ,pigeonneaux la ,bordelaise1 #efc #aghc ,pigeonneaux1 ,ctelettes de1 la ,nesles1 #efe #aghe ,pigeonneaux1 ,ctelettes de1 la ,svign1 #efe #aghd ,pigeonneaux1 ,ctelettes de1 en ,papillotes1 #efe #aggg ,pigeonneaux en ,cass]ole la ,paysanne1 #efd #aggh ,pigeonneaux en ,*>treuse1 #efd #aghj ,pigeonneaux en ,compote1 #efd #aggi ,pigeonneaux en ,crapaud9e1 #efd #agij ,pigeonneaux1 ,m\ssel9es de1 l'picuri5ne1 #efg #aiff ,pigeonneaux1 rtis1 #faa #aghf ,pigeonneaux1 ,suprmes de1 la ,diplomate1 #eff #aghh ,pigeonneaux1 ,suprmes de1 la ,m>igny1 #eff #aghg ,pigeonneaux1 ,suprmes de1 la ,sa9t-,clair1 #eff #aghi ,pigeonneaux1 ,suprmes de1 aux ,truffes1 #eff #aghb ,pigeonneaux1 ,vol-au-v5t de1 #efe #agge ,pigeons & squabs1 #efc #df ,pignons sauce1 #bi #adja ,pigs' e>s1 la ,r\5naise1 #dfj #adjb ,pigs' e>s la ,sa9te-,m5eh\ld1 #dfj #adjd ,pigs' trott]s1 pans1 #dfj #adjc ,pigs' trott]s1 truffl$1 #dfj #gef ,pike1 #bfa #bjc ,pike =cemeat = ,qu5elles1 #hc #ajdj ,pike1 ,qu5elles (1 la ,lyonnaise1 #cej #bbef ,pilaff rice = f[l1 #ffg #acha ,pilaw d',agneau1 #dee #aced ,pilaw de ,m\ton la ,turque1 #ddi #afgh ,pilaw de ,volaille1 #ecj #afgi ,pilaw de ,volaille la ,grecque1 #ecj #afhj ,pilaw de ,volaille l',ori5tale1 #ecj #afha ,pilaw de ,volaille la ,p>isi5ne1 #ecj #afhb ,pilaw de ,volaille la ,turque1 #ecj #aich ,pilets1 #fjd #aiha ,pilets1 ,rtis1 #fad #bic ,pim5to butt]1 #ada #baig ,pim5tos1 #feg #baih ,pim5tos1 f>cis1 #feh #bbjj ,pim5tos1 ,pure de1 #feh #ajh ,p9age1 me?od (1 #ajh ,p9e-apple4 ,see also ,ananas4 #beei ,p9e-apple la ,cond1 #gde #befj ,p9e-apple la ,crole1 #gde #beeh ,p9e-apple la ,favorite1 #gde #bfgj;a ,p9e-apple la ,royale1 #ggb #bffi ,p9e-apple la ,virg9ie1 #ggb #bdbi ,p9e-apple1 fritt]s (1 8 la ,favorite10 #gah #bgfb ,p9e-apple ice1 #gic #bich ,p9e-apple wat]1 #hag #aggd1 #aife ,p9tade1 #efc1 #faa #aich ,p9tails1 #fjd #aiha ,p9tails1 roa/1 #fad #dh ,piquante sauce1 #cj #aef ,pi/a*io butt]1 #eh #bged ,pi/a*io ice-cream1 #gia #bchh ,pi/a*io pa/e = infusion1 #gjd #bchi ,pi/a*io pa/e1 melt+1 #gjd #bchg ,pi/a*ios1 #gjd #aihb ,plov]s1 roa/1 #fae #eai ,plov]s' eggs1 hot1 #aia #cfh ,plov]s' eggs1 pla91 #aef #bggd ,plum ices1 #gid #bifj ,plum jam1 #hbc #bdhf ,plum pudd+1 #gcb #aici ,pluvi]s dors1 #fjd #aihb ,pluvi]s dors rtis1 #fae ,poa*$ ,eggs4 ,see ,eggs1 poa*$ #hdi ,poa*+s1 #aaa #bej ,pol+s1 #aac #beha ,poires la ,b\rdal\e1 #gdi #bgjh ,poires la ,c>ignan1 #ggi #behb ,poires la ,cond1 #gdi #bgaj ,poires la ,flor5t9e1 #ghj #behd ,poires la ,p>isi5ne1 #gej #behf ,poires la ,rg5ce1 #gej #bgah ,poires la ,re9e ,emma1 #gha #bgaf ,poires la ,religieuse1 #gha #behe ,poires la ,sultane1 #gej #behc ,poires l',impratrice1 #gdi #bgjf ,poires ,alma1 #ggi #bgag ,poires au ,rhum1 #gha #bgjg ,poires ,c>d9al1 #ggi #bgji ,poires ,flicia1 #ghj #bgaa ,poires ,hlne1 #ghj #bgab ,poires ,m>quise1 #ghj #bgac ,poires ,m>y-,g>d51 #gha #bgad ,poires ,melba1 #gha #bgae ,poires pral9es1 #gha #behg ,poires1 ,timbale de1 la ,val5ci5nes1 #gej #baie ,pois frais1 ,pure de1 #feg #abjh ,poitr9e de ,veau f>cie1 #djc #ej ,poivrade sauce = v5ison1 #cj #di ,poivrade sauce1 ord9>y1 #cj #baig ,poivrons d\x1 #feg #bbid ,pol5ta1 #fge #bebh ,pomegranate1 ,s\ffl 8 l',ori5tale10 #gdj ,pommes4 ,see also ,apples #beij ,pommes la ,bonne ,femme1 #gea #beia ,pommes la ,b\rdal\e1 #gea #beic ,pommes la ,*tela9e1 #geb #beid ,pommes la ,*evreuse1 #geb #beie ,pommes la ,cond1 #geb #beih ,pommes la ,moscovite1 #geb #beii ,pommes la ,p>isi5ne1 #gec #bfjj ,pommes la ,portugaise1 #gec #bgai ,pommes la ,royale1 #ghb #beib ,pommes1 ,*>lotte de1 #gea #bfja ,pommes1 ,d\illon ,norm&1 #gec #bfjd ,pommes1 ,flan de1 la ,batelire1 #ged #bfjc ,pommes1 ,flan de1 *aud ,n9on1 #gec #beif ,pommes grat9es1 #geb #bfjb ,pommes ,irne1 #gec #beig ,pommes m]+ues1 #geb #bfja ,pommes1 ,rabotte de1 #gec #bbjf ,pommes de t]re la ,b\langre1 #fei #bbji ,pommes de t]re la ,crme1 #fei #bbab ,pommes de t]re la ,du*esse1 #ffj #bbbc ,pommes de t]re la ,hongroise1 #ffb #bbbg ,pommes de t]re la ,lyonnaise1 #ffc #bbcj ,pommes de t]re la ,matre d',htel1 #ffc #bbcb ,pommes de t]re la ,m5!1 #ffc #bbda ,pommes de t]re la ,roxelane1 #ffe #bbdc ,pommes de t]re la ,sa9t-,flor5t91 #ffe #bbdb ,pommes de t]re la ,savoy>de1 #ffe #bbjb ,pommes de t]re l',anglaise1 #feh #bbjc ,pommes de t]re ,anna1 #feh #bbjd ,pommes de t]re ,anna1 = g>ni%+1 #fei #bbje ,pommes de t]re ,b]ny1 #fei #bbjg ,pommes de t]re ,byron1 #fei #bbjh ,pommes de t]re ,*teau1 #fei #bbaf ,pommes de t]re ,*at\ill>d1 #ffj #bbah ,pommes de t]re ,coll]ette1 #ffa #bbaj ,pommes de t]re ,croquettes1 #ffj #bbj ,pommes de t]re ,dauph9e1 #ib #bbaa ,pommes de t]re la ,dauph9e1 #ffj #bba ,pommes de t]re ,du*esse1 #ic #bbab ,pommes de t]re la ,du*esse1 #ffj #bbac ,pommes de t]re ,du*esse au ,*e/]1 #ffj #bbae ,pommes de t]re en ,allumettes1 #ffj #bbad ,pommes de t]re fondantes1 #ffj #bbbb ,pommes de t]re1 ,grat9 de1 la ,dauph9oise1 #ffa #bbbd ,pommes de t]re grat9es1 #ffb #bbbf ,pommes de t]re ,lorette1 #ffb #bbbh ,pommes de t]re ,macaire1 #ffc #bbbi ,pommes de t]re ,maire1 #ffc #bbb ,pommes de t]re ,m>quise1 #ic #bbca ,pommes de t]re ,m>quise1 #ffc #bbcc ,pommes de t]re ,mireille1 #ffd #bbcd ,pommes de t]re ,mirette1 #ffd #bbce ,pommes de t]re ,m\ssel9e1 #ffd #bbdg ,pommes de t]re ,nana1 = g>ni%+1 #fff #bbcf ,pommes de t]re ,noisettes1 #ffd #bbai ,pommes de t]re ,pailles1 #ffa #bbcg ,pommes de t]re ,p>isi5ne1 #ffd #bbch ,pommes de t]re ,p>mesane1 #ffd #bbci ,pommes de t]re ,p]silles1 #ffd #bbbj ,pommes de t]re ,pont-,neuf1 #ffa #feh ,pommes de t]re1 ,pure (1 #bcb #bbdi ,pommes de t]re1 ,qu5elles de1 #fff #bbdj ,pommes de t]re ,rob]t1 #ffe #bbdd ,pommes de t]re ,s*neid]1 #ffe #bbej ,pommes de t]re1 ,s\ffl de1 #fff #bbba ,pommes de t]re s\ffles1 #ffa #bbde ,pommes de t]re ,suzette1 #ffe #bbdf ,pommes de t]re ,vois91 #fff #bbbe ,pommes de t]re au l>d1 #ffb #adje ,pork1 ,b\d9 blanc ,ord9aire1 #dfa #adjg ,pork1 ,b\d9 noir1 #dfa #adji ,pork1 ,b\d9 noir la ,flam&e1 #dfb #adjh ,pork1 ,b\d9 noir l',anglaise1 #dfb #adaa ,pork ,crp9ettes1 la ,c5drillon1 #dfc #adaj ,pork ,crp9ettes ,truffl$1 #dfb #acic ,pork ,cutlets la ,*>cutire1 #deh #acid ,pork ,cutlets la ,flam&e1 #deh #acie ,pork ,cutlets la ,milanaise1 #deh #acif ,pork cutlets ) ,piquante or ,rob]t sauce1 #deh #achd ,pork fillets1 #def #aif ,pork =cemeat1 #hj #achc ,pork1 leg (1 #def #adjj ,pork1 leg1 /uff$1 cold1 #dei #acii ,pork1 leg1 /uff$1 de ,modne1 #dei #ache ,pork1 neck (1 #def #achf ,pork1 neck1 la ,*\crote1 #def #acij ,pork1 neck1 la ,soissonnaise1 #deg #achg ,pork1 neck1 ) ,brussels spr\ts1 #def #achh ,pork1 neck1 ) r$ cabbage1 la ,flam&e1 #def #achi ,pork1 neck1 ) /ew$ apples1 #deg #acib ,pork-pie1 #deg #aiec ,pork roa/s1 #fjh #acia ,pork1 salt1 boil$ l',anglaise1 #deg #adab ,pork sausages1 ,engli%1 #dfc #adad ,pork sausages1 ,frank=t & ,/rasburg1 #dfc #adac ,pork sausages ) :ite w9e1 #dfc #aadb ,port]h\se /eak1 #cgh #gba ,potage la ,diane1 #bea #gae ,potage l',aurore1 #bdi #fej ,potage ,ambassadeurs1 #bca #gbe ,potage aux ,h]bes1 #beb #gaf ,potage ,bagration gras1 #bdi #gag ,potage ,bagration maigre1 #bej #gbf ,potage ,balvet1 #beb #edg ,potage ,borts*1 #bjj #fea ,potage ,camlia1 #bca #gah ,potage ,*oiseul1 #bej #gai ,potage ,compigne1 #bej #eef ,potage ,crote au ,pot1 #bjc #gcf ,potage de ,sant1 #bed #gbj ,potage ,d]by1 #bej #gbb ,potage ,elisa1 #bea #gbc ,potage ,favori1 #bea #feb ,potage ,fontanges1 #bca #gbd ,potage ,g]m9y1 #bea-b #gbf ,potage ,jubilee1 #beb #fec ,potage ,lamballe1 #bca #gbh ,potage ,lavallire1 #beb #fed ,potage ,long*amps1 #bca #gbi ,potage ,madele9e1 #bec #fef ,potage ,m>cilly1 #bcb #fee ,potage ,m>igny1 #bcb #gcj ,potage ,miss ,betsy1 #bec #gca ,potage ,montespan1 #bec #gcb ,potage ,nlusko1 #bec #gcc ,potage ,petit ,duc1 #bec #eii ,potage ,pot-au-feu1 #bae #gcd ,potage ,rg5ce1 #bcd #gce ,potage ,rossolnik1 #bed #feg ,potage ,sa9t-,m>ceau1 #bcb #faa ,potage ,s>ah ,b]nh>dt1 #bah #gcg ,potage ,sigurd1 #bee #gch ,potage ,solfr9o1 #bee #gci ,potage ,viviane1 #bee #gdj ,potage ,w9dsor1 #bee #gbe ,potage ) h]bs1 #beb #bai ,potato ,croquettes1 #ib #aiic ,potato salad1 #fag #aiid ,potato salad la ,p>isi5ne1 #fag #bbja ,potatoes1 #feh4 ,see also ,pommes de t]re #bbag ,potatoes1 *ipp$1 #ffa #bbdh ,potatoes1 ma%$1 #fff #bahg ,potatoes1 sweet1 #fee #adea ,p\l>de la ,beau=t1 #dgg #afhg ,p\l>de la ,c>mlite1 #eca #afic ,p\l>de la ,ross9i1 ,*aud-froid de1 #ecd #adfa ,p\l>de la ,*ivry1 #dgi #afid ,p\l>de la ,dampi]re1 #ecd #adgb ,p\l>de la ,favorite1 #dhb #adgc ,p\l>de la ,f]mire1 #dhb #adgd ,p\l>de la ,f9ancire1 #dhb #adge ,p\l>de la ,ga/ronome1 #dhc #adgf ,p\l>de la ,god>d1 #dhc #adgg ,p\l>de la ,grammont1 #dhc #adhj ,p\l>de la ,grecque1 #dhd #adha ,p\l>de la ,hongroise1 #dhd #afif ,p\l>de la ,lamb]tye1 #ece #adhh ,p\l>de la ,l\isiane1 #dhe #adhi ,p\l>de la ,lucullus1 #dhe #adij ,p\l>de la ,manc9i1 #dhf #adib ,p\l>de la ,mnagre1 #dhf #adie ,p\l>de la ,monte ,c>lo1 #dhg #adid ,p\l>de la ,montbazon1 #dhg #adif ,p\l>de la ,montmor5cy1 #dhg #adig ,p\l>de la ,nantua1 #dhg #afig ,p\l>de la ,nva1 #ece #aejj ,p\l>de la ,p>isi5ne1 #dhh #aejb ,p\l>de la ,paysanne1 #dhh #aejc ,p\l>de la ,prigord1 #dhi #aeje ,p\l>de la ,pimontaise1 #dhi #aejf ,p\l>de la ,portugaise1 #dhi #agjj ,p\l>de la ,sa9t-,cyr1 #ecf #addi ,p\l>de l',anglaise1 #dgg #adej ,p\l>de l',aurore1 #dgg #adfh ,p\l>de l'cossaise1 #dha #adga ,p\l>de l',e/ragon1 #dhb #adhc ,p\l>de l',indi5ne1 #dhd #adhe ,p\l>de l',ivoire1 #dhe #adih ,p\l>de l',ori5tale1 #dhg #aeja ,p\l>de ,adel9a ,patti1 #dhh #adde ,p\l>de ,albufra1 #dgf #addf ,p\l>de ,alex&ra1 #dgf #addg ,p\l>de ,ambassadrice1 #dgf #addh ,p\l>de ,&al\se1 #dgg #afhh ,p\l>de au ,*ampagne1 #ecb #adgi ,p\l>de au ,gros sel1 #dhd #aebg ,p\l>de au ,v]t-pr1 #die #aeac ,p\l>de au ,riz1 #dia #adec ,p\l>de aux ,cl]is1 #dgg #adee ,p\l>de aux ,*ampignons blanc1 #dgh #aded ,p\l>de aux ,*ampignons brun1 #dgh #adhb ,p\l>de aux ,hutres1 #dhd #adii ,p\l>de aux ufs d'or1 #dhh #adeb ,p\l>de b\illie l',anglaise1 #dgg #adef ,p\l>de ,*ano9esse1 #dgh #adeg ,p\l>de ,*tela9e1 #dgh #afib ,p\l>de1 ,*aud-froid de1 la ,g\nod1 #ecc #afic ,p\l>de1 ,*aud-froid de1 la ,ross9i1 #ecd #afij ,p\l>de1 ,*aud-froid de1 l'cossaise1 #ecc #afia ,p\l>de1 ,*aud-froid de1 ,flix ,faure1 #ecc #adeh ,p\l>de ,*evalire1 #dgh #adei ,p\l>de ,*imay1 #dgi #adfj ,p\l>de ,*ipolata1 #dgi #adfb ,p\l>de ,cussy1 #dhj #aeaj ,p\l>de de la ,re9e ,anne1 #dij #adfd ,p\l>de ,demid(f1 #dhj #adfe ,p\l>de ,d]by1 #dhj #adfg ,p\l>de ,devon%ire1 #dha #adff ,p\l>de ,diva1 #dhj #adfi ,p\l>de d\>d ,,vii1 #dha #afhi ,p\l>de en ,*aud-froid1 #ecb #adfc ,p\l>de en ,demi-,deuil1 #dhj #adgj ,p\l>de en ,e/\ffade1 #dhb #agja ,p\l>de en ,t]r9e la ,gele1 #ecf #adgh ,p\l>de ,gr& ,htel1 #dhc #adhd ,p\l>de ,isabelle de ,france1 #dhd #adhf ,p\l>de ,lady ,curzon1 #dhe #adhg ,p\l>de ,l\ise d',orlans1 #dhe #adia ,p\l>de1 ,m>gu]ite de ,savoie1 #dhf #adic ,p\l>de ,mireille1 #dhg #aejd ,p\l>de ,petite ,m>ie1 #dhi #aejg ,p\l>de ,pr9cesse1 #dhi #aejh ,p\l>de ,pr9cesse ,hlne1 #dhi #aeji ,p\l>de ,rg5ce1 #dij #aeaj ,p\l>de ,re9e ,anne1 #dij #aeaa ,p\l>de ,re9e ,m>got1 #dij #aeab ,p\l>de ,re9e ,m>gu]ite1 #dij #afih ,p\l>de ,rose de ,mai1 #ece #afii ,p\l>de ,rose-,m>ie1 #ece #aead ,p\l>de ,ross9i1 #dia #aeae ,p\l>de ,sa9te-,alliance1 #dia #aeaf ,p\l>de ,santa-,lucia1 #dib #aeag ,p\l>de ,sicili5ne1 #dib #aeah ,p\l>de ,s\ffle1 #dib #aebj ,p\l>de ,s\v>(f1 #dic #aeai ,p\l>de ,/anley1 #dic #aeba ,p\l>de ,sylvana1 #dic #aebb ,p\l>de ,talleyr&1 #did #agja ,p\l>de ,t]r9e la ,gele1 #ecf #agjb ,p\l>de1 ,t]r9e de1 en ,cons]ve1 #ecg #aebc ,p\l>de ,tosca1 #did #aebd ,p\l>de ,t\l\sa9e1 #did #aebe ,p\l>de ,trianon1 #did #aebf ,p\l>de ,val5ci5ne1 #die #aebh ,p\l>de ,vi*y1 #die #aebi ,p\l>de ,victoria1 #die #aecj ,p\l>de ,wa%+ton1 #die #fjj ,p\le au ,pot1 #bae #afie ,p\let l'c>late1 #ecd #aieh ,p\let la ,russe1 #faj #agjc ,p\let1 ,ail]ons de1 la ,c>mlite1 #ecg #agjd ,p\let1 ,ail]ons de1 ,lady ,wilm]1 #ecg #agjf ,p\let1 ,aspic de1 la ,gauloise1 #ech #agje ,p\let1 ,aspic de1 l',itali5ne1 #ecg #afbc ,p\let1 ,blanc de1 lisabe?1 #eae #afbh ,p\let1 ,filets de1 la ,sa9t ,g]ma91 #eag #afbi ,p\let1 ,filets de1 ,mireille1 #eag #affg ,p\let1 ,fricasse de1 l',anci5ne1 #ebg #affh ,p\let1 ,fricasse de1 aux crevisses1 #ebh #afbe ,p\let1 ,mignonnettes de1 #eaf #afbf ,p\let1 ,nonnettes de1 ,agns ,sorel1 #eaf #agad ,p\let1 ,pt de1 #eda #aedf ,p\let1 saut la ,doria1 #ejj #aedg ,p\let1 saut la ,dur&1 #ejj #aeec ,p\let1 saut la ,f]mire1 #eja #aedh ,p\let1 saut l'gypti5ne1 #ejj #aedi ,p\let1 saut l',espagnole1 #ejj #aeej ,p\let1 saut l',e/ragon1 #eja #aeei ,p\let1 saut l',indi5ne1 #ejc #aecc ,p\let1 saut ,ar*iduc1 #dig #aecd ,p\let1 saut ,arlsi5ne1 #dig #aece ,p\let1 saut ,armagnac1 #dig #aeeb ,p\let1 saut au ,f5\il1 #eja #aeda ,p\let1 saut aux ,cpes1 #dii #aeed ,p\let1 saut aux f9es ,h]bes1 #ejb #aefi ,p\let1 saut aux ,morilles1 #eje #aegf ,p\let1 saut aux ,truffes1 #ejf #aecg ,p\let1 saut ,beaulieu1 #dih #aeci ,p\let1 saut ,boiv91 #dih #aech ,p\let1 saut ,bordelaise1 #dih #aedj ,p\let1 saut ,bretonne1 #dii #aedb ,p\let1 saut ,*ampeaux1 #dii #aedc ,p\let1 saut ,*asseur1 #dii #aedd ,p\let1 saut ,cyn?ia1 #dii #aecf ,p\let1 saut d',artois1 #dih #aede ,p\let1 saut ,demid(f1 #ejj #aeea ,p\let1 saut ,f$ora1 #eja #aeee ,p\let1 saut ,=e/ire1 #ejb #aeef ,p\let1 saut ,gabrielle1 #ejb #aeeg ,p\let1 saut ,georg9a1 #ejb #aeeh ,p\let1 saut ,hongroise1 #ejb #aefj ,p\let1 saut ,japonaise1 #ejc #aefa ,p\let1 saut ,jurassi5ne1 #ejc #aefb ,p\let1 saut ,la?uile1 #ejc #aefc ,p\let1 saut ,lyonnaise1 #ejd #aefd ,p\let1 saut ,m>5go1 #ejd #aeff ,p\let1 saut ,m>seillaise1 #ejd #aefe ,p\let1 saut ,m>yl&1 #ejd #aefg ,p\let1 saut ,mexica9e1 #ejd #aefh ,p\let1 saut ,mireille1 #eje #aegj ,p\let1 saut ,norm&e1 #eje #aega ,p\let1 saut ,p>m5ti]1 #eje #aegb ,p\let1 saut ,pimontaise1 #eje #aegc ,p\let1 saut ,portugaise1 #ejf #aegd ,p\let1 saut ,prov5ale1 #ejf #aege ,p\let1 saut ,/anley1 #ejf #aegg ,p\let1 saut ,van ,dyck1 #ejf #aegi ,p\let1 saut ,v]di1 #ejg #aegh ,p\let1 saut ,vi*y1 #ejg #aecb ,p\lets sauts1 #die #afbd ,p\let1 ,turban de ,filets de1 #eaf #afcj ,p\let de ,gra9s la ,belle-,meunire1 #eah #afca ,p\let de ,gra9s la ,b]gre1 #eah #afdj ,p\let de ,gra9s la ,kat(f1 #ebj #afda ,p\let de ,gra9s la ,lim\s9e1 #ebj #afci ,p\let de ,gra9s l',htelire1 #ebj #afch ,p\let de ,gra9s aux ,fonds d',arti*auts1 #ebj #afdc ,p\let de ,gra9s aux ,morilles1 #eba #afcb ,p\let de ,gra9s ,bonne ,femme1 #eah #afce ,p\let de ,gra9s ,clam>t1 #eai #afcc ,p\let de ,gra9s en ,cass]ole1 #eai #afcd ,p\let de ,gra9s en ,cocotte1 #eai #afcg ,p\let de ,gra9s grill l',anglaise1 #eai #afcf ,p\let de ,gra9s grill ,diable1 #eai #afdb ,p\let de ,gra9s ,mascotte1 #ebj #afdd ,p\let de ,gra9s ,s\v>(f1 #eba #afde ,p\let de ,gra9s ,t>t>e1 #eba #aja ,p\lette sauce1 #db #afie ,p\lets l'c>late1 #ecd #af ,p\ltry glaze1 #ad #addd ,p\ltry1 relevs1 mann] ( s]v+1 quickly & hot1 #dgd #afdg ,p\ss9s la ,pimontaise1 #eba #afdh ,p\ss9s la ,polonaise1 #eba #afdi ,p\ss9s la ,t>t>e1 #ebb #afea ,p\ss9s la ,vi5noise1 #ebb #afdf ,p\ss9s ,c5drillon1 #eba #afej ,p\ss9s1 ,t\rte de1 la paysanne1 #ebb #aiba ,prairie-h5s1 #fjb #bceb ,pral91 #fic #becf ,pral9 ,s\ffl1 #gda #bgee ,pral9$ ice-cream1 #gia #igi ,prawns1 #ccc #ccf ,prawns & %rimps1 #aej #hae;a ,prawns1 ,ond9es )1 #bhj #had ,prp>ation de la ,m\sse de ,tomates1 #bgi ,prep>ations1 elem5t>y1 *apt] on1 #gj-hf #aafh ,press$ beef1 #chg #aeg ,pr9tani] butt]1 #eh #bah ,pr(it]olles = s\ps1 #ij #bce ,prov5ale prep>ation1 #if #ea ,prov5ale sauce1 #ca #aba ,prov5ce butt]1 #dh #aibb ,pt>migan1 #fjb #bdhj ,pudd+1 almond1 #gcj #bdha ,pudd+1 almond1 ,engli%1 #gcj #beje ,pudd+1 s\ffld almond )1 #gce #bdhg ,pudd+1 ,am]ican1 #gcb #bejh ,pudd+1 ,anisette1 #gcf #bdhe ,pudd+1 apple1 #gca #bejh ,pudd+1 ,bndict9e1 #gcf #bdhb ,pudd+1 ,biscuit1 #gcj #bdii ,pudd+1 ,brazilian1 #gcd #bdhi ,pudd+1 bread1 ,engli%1 #gcc #bdij ,pudd+1 bread1 ,fr5*1 #gcc #bdia ,pudd+1 bread1 ,g]man1 #gcc #bdib ,pudd+1 bread1 ,scot*1 #gcc #bdhc ,pudd+1 ,cab9et1 #gcj #bcbd ,pudd+1 *eese1 au ,pa91 #fhc #bejj ,pudd+1 ,*evreuse1 #gcd #bejh ,pudd+1 ,curaao1 #gcf #bddb ,pudd+1 cu/>d1 #gbb #bibj ,pudd+ de ,ca/ries1 #haa #bcbd ,pudd+ de ,fromage au ,pa91 #fhc #bdig ,pudd+1 fre% noodle1 #gcd #bdhd ,pudd+1 ,fruit1 #gca #biba ,pudd+1 ,m>ie-,rose1 #haa #bdhh ,pudd+1 m>r[1 #gcb #bibb ,pudd+1 ,miram>1 #haa #aceb ,pudd+1 mutton1 #ddh #bejh ,pudd+1 orange1 #gcf #bdhf ,pudd+1 plum1 #gcb #beja ,pudd+1 rice1 #gcd #bejc ,pudd+1 rice & *ocolate1 #gce #bejb ,pudd+1 rice1 ,engli%1 #gce #beag ,pudd+1 roly-poly1 #gch #bdid1 #bdih ,pudd+1 sago1 #gcd #bejd ,pudd+1 ,saxon1 #gce #bdie1 #bdih ,pudd+1 semol9a1 #gcd #bibc ,pudd+ ,seym\r1 #hab #aafi ,pudd+1 /eak & kidney1 #chg #bdic1 #bdih ,pudd+1 ,tapioca1 #gcc1 #gcd #bdif1 #bdih ,pudd+1 v]micelli1 #gcd #aidc ,pudd+1 ,york%ire1 #fje ,pudd+s1 bread1 #gcc #bdgi ,pudd+s1 classification (1 #gbi #bfeh ,pudd+s1 cold1 #gfh4 ,see also ,sweets1 cold #bfei ,pudd+s1 cold1 la ,bohmi5ne1 #gfi #bffc ,pudd+s1 cold1 la ,nesselrode1 #ggj #bffd ,pudd+s1 cold1 la ,ri*elieu1 #ggj #bffj ,pudd+s1 cold1 ,diplomate1 #gfi #affa ,pudd+s1 cold1 ,diplomate aux fruits1 #gfi #bffb ,pudd+s1 cold1 ,malak(f1 #gfi #bffe ,pudd+s1 cold1 ,re9e des ,fes1 #gga ,pudd+s1 fruit1 ,engli%1 #gca-cc ,pudd+s1 ic$1 #haa-ab #beaa ,pudd+s1 ,m\ssel9e1 #gcg ,pudd+s1 pa/e1 #gcc-ce #bcfa ,pudd+s1 pa/e =1 #fif #beah ,pudd+s1 ,rissoles1 #gch ,pudd+s1 s\ffld1 #gce-db #beab ,pudd+s1 s\ffld la ,rg5ce1 #gcg #beac ,pudd+s1 s\ffld la ,re9e1 #gcg #bead ,pudd+s1 s\ffld la ,royale1 #gcg #beaf ,pudd+s1 s\ffld la ,vsuvi5ne1 #gch #beaj ,pudd+s1 s\ffld *e/nut1 #gcg #bejf ,pudd+s1 s\ffld ,d5ise1 #gce #beji ,pudd+s1 s\ffld ,indian1 #gcf #bejg ,pudd+s1 s\ffld lemon1 #gcf #beae ,pudd+s1 s\ffld ,sans-,s\ci1 #gch ,pudd+s ) cream1 #gcj-ca #bcff ,puff pa/e1 #fig #bcfg ,puff trimm+s1 #fih #aief ,pullet1 truffl$1 #fji #addc ,pullets = ,relevs1 #dgc #aiee ,pullets to roa/1 #fji #bicb ,pun* la ,roma9e1 #hae #bcha ,pun* biscuit1 pa/e =1 #gjc #bidg ,pun* ic$1 #hai #bidf ,pun* ,m>quise1 #hah ,pun*1 milk1 #bbb #bidd ,pun* ) kirs*1 #hah #bage ,pure1 *e/nut1 #fec #fci ,pure ,cond1 #bbh #fdj ,pure ,conti1 #bbh #fch ,pure ,cormeilles1 #bbg #fcj ,pure ,crcy1 #bbe #bjcg ,pure d',arti*auts1 #fbf #fcj ,pure de ,c>ottes1 #bbe #bjfb ,pure de ,c>ottes1 #fca #fca ,pure de ,c>ottes au ,tapioca1 #bbf #bjfe ,pure de ,cl]i1 #fcb #fcb ,pure de ,cl]i-rave1 #bbf #bjfg ,pure de ,cl]i-rave1 #fcc #bjgi ,pure de ,*ampignons1 #fce #bjia ,pure de ,*icore1 #fcg #fcc ,pure de ,*\x de ,bruxelles1 #bbf #baai ,pure de ,*\x de ,bruxelles1 #fdc #fcd ,pure de ,*\x-fleurs1 #bbf #fce ,pure de ,crosnes1 #bbf #baca ,pure de ,crosnes1 #fde #badf ,pure de ,fves1 #fdh #fcf ,pure de ,flageolets1 #bbg #fcg ,pure de ,h>icots blancs1 #bbg #baed ,pure de ,h>icots blancs1 #fdi #fci ,pure de ,h>icots r\ges1 #bbh #fch ,pure de ,h>icots v]ts1 #bbg #fdj ,pure de ,l5tilles1 #bbh #bafg ,pure de ,l5tilles1 #fea #bage ,pure de ,m>rons1 #fec #bagi ,pure de ,navets1 #fed #bahd ,pure d',oignons1 #fee #fdc ,pure d',oseille et de ,sag\ la ,crme1 #bbi #fde ,pure d',oseille et de ,tapioca la ,crme1 #bbi #fdg ,pure de ,pois aux ,crotons1 #bcj #fdh ,pure de ,pois frais1 #bcj #baie ,pure de ,pois frais1 #feg #fdi ,pure de ,pois frais la ,m5!1 #bca #feh ,pure de ,pommes de t]re1 #bcb #fei ,pure de ,tomates1 #bcb #bbfi ,pure de ,tomates1 #fgj #ffj ,pure de ,tomates au ,tapioca1 #bcc #ffa ,pure de ,top9amb\rs1 #bcc #bbgc ,pure de ,top9amb\rs1 #fgj #fcd ,pure ,dub>ry1 #bbf #fcc ,pure ,flam&e1 #bbf #fda ,pure ,fr5euse1 #bbh #fce ,pure ,japonaise1 #bbf #fcf ,pure ,mus>d1 #bbg #bahd ,pure1 onion1 #fee #ffa ,pure ,pale/9e1 #bcc #feh ,pure ,p>m5ti]1 #bcb #fdg ,pure1 peas1 ) ,crotons1 #bcj #baif ,pure1 pease1 m\ld$ = g>ni%1 #feg #bbjj ,pure1 pim5tos1 #feh #fei ,pure ,portugaise1 #bcb #feh ,pure1 potato1 #bcb #fdh ,pure ,sa9t-,g]ma91 #bcj #fcg ,pure ,soissonnaise1 #bbg #fdc ,pure1 sorel & sago la ,crme1 #bbi #fdd ,pure1 sorel & semol9a1 la ,crme1 #bbi #fde ,pure1 sorel & ,tapioca1 la ,crme1 #bbi #fdb ,pure1 sorel & v]micelli1 la ,crme1 #bbi #baca ,pure /a*ys1 #fde #fda ,pure1 turnip1 #bbh #bagi ,pure1 turnip1 #fed #fca ,pure ,vel\rs1 #bbf #ffj ,pure ,waldze1 #bcc #bci ,pures1 #ii #bgh ,pures1 vegetable1 #acc ,q4 #ahhc ,quails1 #eie4 ,see also ,cailles ,quails1 cold1 recipes =1 #eii-fjb #bjcb ,qu>ti]s d',arti*auts l',itali5ne1 #fbe #ajdj ,qu5elles de ,bro*et la ,lyonnaise1 #cej #ihf ,qu5elles d',hutres la ,re9e1 #ccd #bbdi ,qu5elles de ,pommes de t]re1 #fff #afeh ,qu5elles de ,volaille d',uzs1 #ebd #afeg ,qu5elles de ,volaille ,morl&1 #ebd #aid ,qu5elles1 f9e =cemeat =1 #gi #bje ,qu5elles1 m\ld+ & poa*+1 #hd #bjc ,qu5elles1 pike =cemeat =1 #hc #aafj ,queue de ,buf la ,cav\r1 #chd #aaei ,queue de ,buf l',auv]gnate1 #chd #aafc ,queue de ,buf en ,ho*epot1 #chf #aafb ,queue de ,buf grille1 #che #eif ,queue de ,buf s\p1 #bad #aafa ,queue de ,buf f>cie1 #che #bifd ,qu9ce jelly1 #hbe ,r4 #bcce ,rabbit1 ,wel%1 #fhe #ahbf ,rabbit1 wild1 #egh #ffh ,rabbit1 wild1 ,c\lis (1 #bce #aifh ,rabbit1 "y1 roa/1 #fab ,rble de ,livre4 ,see "u ,livre #bfja ,rabotte de ,pommes1 #gec #cgf ,radi%es = ,hors-d'uvres1 #aei #aiah ,rle de ,g5ts1 #fjb #bcge ,ramequ9s1 #gja #bgfg ,raspb]ry ice1 #gic #bdaf ,raspb]ry sauce1 #gad #agh ,rasp+s1 #gc #adj ,ravigote butt]1 #ed #ajb1 #abi ,ravigote sauce1 #db1 #ea #bbif ,ravioli1 #fgf #bbig ,ravioli1 prep>ation (1 #fgf #baef ,r$ beans1 #fej #aiij ,r$ cabbage salad1 #fag #adb ,r$ col\r+ butt]1 #ee #bdaa ,r$ currant sauce1 #gad #bife-fg ,r$ currant jelly1 #hbe-bf #bifi ,r$ currant jelly1 prep>$ cold1 #hbf #bidj ,r$ currant wat]1 raspb]ry flav\r$1 #hag #bhf ,r$ h]r+ butt]1 #adj ,r$ mullet1 #cdg #ajce;b ,r$ mullet la ,bordelaise1 #cdh #ajce;d ,r$ mullet la ,nioise1 #cdh #cgi ,r$ mullet l',ori5tale1 #aei #ajce;c ,r$ mullet au f5\il1 #cdh #ajce;e ,r$ mullet en ,papillote1 #cdh #ajce;a ,r$ mullet1 grill$1 #cdg #ch;a ,r$ w9e sauces1 rem>ks on1 #bg #abj ,re=m sauce1 #dg #ajc ,reg5cy sauce1 #db #bdcc ,reg9a fritt]s1 #gai ,relevs1 ,entres &1 #ceb-ec ,relevs1 g>ni%+ prep>ations =1 #ib-if ,relevs1 mutton & lamb1 =1 #dca #addc ,relevs1 pullets & capons1 =1 #dgc #cgg ,reli%es1 ,am]ican1 #aei #acj ,rm\lade sauce1 #ea #bifa ,rhub>b jam1 #hbc ,rice4 ,see ,riz #cgh ,rillettes1 #aei #cgh ,rillons1 #aei #acgi ,ris d',agneau1 #ded #abah ,ris de ,veau1 #djg #abbc ,ris de ,veau la ,cv5ole1 #dji #abcg ,ris de ,veau la ,rg5ce1 #dac #abdd ,ris de ,veau la ,ri*elieu1 #daf #abde ,ris de ,veau la ,sudoise1 #daf #abci ,ris de ,veau la ,t\l\sa9e1 #dac #abai ,ris de ,veau1 ,att]eaux de1 la ,vill]oy1 #djg #abcf ,ris de ,veau aux ,queues d'crevisses1 #dab #abba ,ris de ,veau ,bonne ,maman1 #dji #abbj ,ris de ,veau1 ,*>treuse (1 #djh #abbb ,ris de ,veau1 ,crp9ette de1 #dji #abdj ,ris de ,veau1 ,cr\/ade de1 la f9ancire1 #dac #abbd ,ris de ,veau ,demid(f1 #dji #abce ,ris de ,veau des ,g\rmets1 #dab #abbf ,ris de ,veau1 ,escalopes de1 la ,favorite1 #daj #abbi ,ris de ,veau1 ,escalopes de1 la ,m>*ale1 #daa #abbe ,ris de ,veau1 ,escalopes de1 ,br5gre1 #daj #abbg ,ris de ,veau1 ,escalopes de1 ,gr& ,duc1 #daj #abbh ,ris de ,veau1 ,escalopes de1 ,judic1 #daa #abcj ,ris de ,veau grills1 #daa #abca ,ris de ,veau grills ,c>mago1 #daa #abcb ,ris de ,veau grills ,gismonda1 #daa #abcc ,ris de ,veau grills ,jocelyne1 #dab #abcd ,ris de ,veau grills ,sa9t-,g]ma91 #dab #abdf ,ris de ,veau1 ,palets de1 l'c>late1 #dag #abda ,ris de ,veau1 ,pt *aud de1 #dad #abch ,ris de ,veau s\s la ,c5dre1 #dac #abdb ,ris de ,veau1 ,timbale de1 #dad #abdc ,ris de ,veau1 ,vol-au-v5t de1 #daf #beah ,rissoles1 #gch #bbec ,riz la ,grecque1 #ffg #bgdj ,riz la ,maltaise1 #ghf #bgci ,riz l',impratrice1 #ghf #bbed ,riz l',indi5ne1 #ffg #bejc ,riz & *ocolate pudd+1 #gce #bbea ,riz au blanc1 #fff #bbeb ,riz au gras1 #ffg #gaa ,riz1 cream (1 #bdh #bdeb ,riz ,croquettes1 #gbc #bbee ,riz ,pilaff1 #ffg #bbeg ,riz ,pilaff la ,turque1 #ffg #bbef ,riz ,pilaff 7= /uff+ f[ls71 #ffg #bdjd ,riz1 prep>ation (1 = ,entremets1 #gab #beja ,riz pudd+1 #gcd #bejb ,riz pudd+1 ,engli%1 #gce #bbeh ,rizotto la ,pimontaise1 #ffh #ahif ,rizotto de ,cailles1 #eig ,roa/s1 #aaf-abj1 #fje-bc #aidb ,roa/s1 accompanim5t (1 #fje #bef ,roa/s1 dress+ & accompanim5ts1 #aai #bee ,roa/s1 gravy (1 #aah #beb ,roa/s1 l>d+ bacon =1 #aaf #bed ,roa/s1 ov51 #aag #bec ,roa/s1 spitt$1 #aag #eb ,rob]t1 sauce1 #ca #ec ,rob]t sauce 7,esc(fi]71 #ca ,rognon de ,veau4 ,see "u ,veau #acdj ,rognons la ,bro*ette1 #ddc #acda ,rognons ,bro*ette l',espagnole1 #ddd #acdb ,rognons ,bro*ette au v]t-pr1 #ddd #acdc ,rognons1 ,bro*ettes de1 #ddd #acch ,rognons1 ,crote aux1 #ddc #affa ,rognons de ,coq1 #ebe #affb ,rognons de ,coq la ,grecque1 #ebe #affd ,rognons de ,coq f>cis p\r ,entres1 #ebf #afff ,rognons de ,volaille saut au ,v9 r\ge1 #ebg #accf ,rognons sauts l',indi5ne1 #ddc #accg ,rognons sauts la ,turbigo1 #ddc #accc ,rognons sauts au ,*ampagne1 #ddb #accj ,rognons sauts ,b]cy1 #dda #acca ,rognons sauts ,bordelaise1 #dda #accb ,rognons sauts ,c>valho1 #ddb #acce ,rognons sauts ,*asseur1 #ddb #accd ,rognons sauts ,hongroise1 #ddb #acci ,rognons1 ,turban de1 la ,pimontaise1 #ddc #aiah ,roi de ,cailles1 #fjb #beag ,roly-poly pudd+1 #gch ,r\5nais4 ,see ,caneton ,r\5nais #ed ,r\5naise sauce1 #ca #ajce;b ,r\get la ,bordelaise1 #cdh #ajce;d ,r\get la ,nioise1 #cdh #ajce;c ,r\get au ,f5\il1 #cdh #ajce;e ,r\get en ,papillote1 #cdh #ai ,r\x1 br[n1 #af #bj ,r\x1 pale1 #ah #ba ,r\x1 :ite1 #ah #baa ,royale1 c>rot1 #hh #bjh ,royale1 *ick51 #hg #bjg ,royale1 cream1 #hg #baa ,royale1 ,crcy1 #hh #bad ,royale1 divid+ up (1 #hi #baj ,royale1 fi%1 #hh #bab ,royale1 fre% peas1 #hh #bji ,royale1 game1 #hh #bjf ,royale1 ord9>y1 #hg #bab ,royale1 ,/4 ,g]ma91 #hh #bac ,royale1 v>i\s1 #hh #bdfb ,rum omelet1 #gbf #aaeb ,rump1 !1 #chb ,s4 #bdjh ,sabayon1 #gac #aidd ,sage & onion /uff+1 #fjf #bdid1 #bdih ,sago pudd+1 #gcd #bab ,/4 ,g]ma9 ,royale1 #hh #aiig ,salade ,allem&e1 #fah #aiih ,salade ,amrica9e1 #fah #aiii ,salade ,&al\se1 #fah #aihf ,salad1 beetroot1 #faf #bjjj ,salade ,belle ,f]mire1 #fai #aihi ,salad1 caulifl[]1 #fag #aihh ,salad1 cel]iac1 #fag #aihg ,salad1 cel]y1 #fag #agac ,salad1 *ick51 #eda #bjja ,salade ,cressonnire1 #fai #cca ,salad1 cucumb]1 #adi #aiia ,salad1 cucumb]1 #fag #ccb ,salad1 cucumb] & pim5to1 #adi #bjjc ,salad ,dani*eff1 #fai #bjjd ,salade ,demi-,deuil1 #fai #bjje ,salade d',e/res1 #fai #bjjf ,salade la ,flam&e1 #fai #bjjg ,salade ,francillon1 #fbj #aiib ,salad1 ,h>icot bean1 #fag #ifc ,salade de ,hom>d1 #cbg #bjjb ,salade ,isabelle1 #fai #bjjh ,salade ,itali5ne1 #fbj #bjji ,salad1 ,jockey ,club1 #fbj #bjaj ,salade ,lacm1 #fbj #bjaa ,salade de ,lgumes1 #fbj #aiib ,salad1 l5til1 #fag #ifc ,salad1 lob/]1 #cbg #bjab ,salade ,lorette1 #fbj #bjah ,salade ,mascotte1 #fba #bjac ,salade ,mignon1 #fba #bjad ,salade ,monte ,cri/o1 #fba #bjae ,salade ,nioise1 #fba #bjaf ,salade ,opra1 #fba #bjag ,salade ,p>isi5ne1 #fba #aiic ,salad1 potato1 #fag #aiid ,salad1 potato1 la ,p>isi5ne #bjai ,salade ,ra*el1 #fbb #aiij ,salad1 r$ cabbage1 #fag #bjbj ,salade ,rg5ce1 #fbb #bjba ,salade ,russe1 #fbb #haj ,salad1 ,salmon1 (1 #bgg #haj ,salade de ,saumon1 #bgg #bjbb ,salade ,sicili5ne1 #fbb #aiie ,salad1 tomato1 #fah #bjbc ,salad ,trd]n1 #fbb #bjbd ,salade de ,truffes1 #fbb #bjbe ,salade de ,truffes blan*es1 #fbb #bjbf ,salad ,victoria1 #fbc #bjbg ,salad ,waldorf1 #fbc #aiif ,salads1 comp\nd1 = roa/s1 #fah #cha ,salads = hors-d'uvres1 #aei ,salads = roa/s1 #fae-bc #aihd ,salads = roa/s1 season+ (1 #fae #aihe ,salads = roa/s1 simple1 #faf #ahgg ,salmis de ,bcasse1 #eic #agfc ,salmis de ,caneton la ,r\5naise1 #efj #ahdg ,salmis de faisan1 #ehe #ee ,salmis sauce1 #cb ,salmon4 ,see also ,saumon #ghd ,salmon1 boil$1 #bfh #ghe ,salmon1 broil$1 #bfh #bia ,salmon1 smok$1 butt]1 #adj #ghg ,salmon1 ,cadg]e (1 #bfh #hjj ,salmon1 cold1 #bgc #big ,salmon1 smok$1 cream1 #ada #iad ,salmon1 fillets (1 #cjf #cdb ,salmon1 smok$1 ,du*esses1 #aea #che ,salmon1 smok$1 = ,hors-d'uvres1 #afj #bfh ,salmon1 ways ( prep>+1 #bfh #haa ,salmon tr\t1 #bgg #hac ,salmon tr\t1 cold1 #bgh #bcj ,salpicons1 v>i\s1 #ie #bbfb ,salsifis la ,crme1 #ffh #bbfa ,salsifis saut1 #ffh #bbei ,salsify1 #ffh #bbfj ,salsify1 fri$1 #ffh #ahh ,salt1 #gg #aafe ,salt beef1 #chf #aafg ,salt beef1 cold1 #chg #aida ,s&pip]s1 #fjd #aihb ,s&pip]s1 roa/1 #fae #bccf ,s&wi*es1 #fhe #bccg ,s&wi*es1 ,bookmak]1 #fhe #ahji ,sangli]1 #egb #aicg ,s>celles1 #fjd #aiha ,s>celles rties1 #fad #ggb ,s>d9es1 #bfb #bcbe ,s>d9es la ,diable1 #fhc #chj ,s>d9es = ,hors-d'uvres1 #aei #aba ,sauce1 ,aoli1 #dh #aai ,sauce1 ,alb]t1 #dg #hg ,sauce1 ,albufra1 #ci #bg ,sauce1 ,allem&e1 #ba #eh ,sauce1 ,am]ican1 #cc #ei ,sauce1 an*ovy1 #cc #abb ,sauce1 ,&al\se1 #dh #aab ,sauce1 apple1 #de #bdaj ,sauce1 apricot1 #gad #fj ,sauce1 ,aurore1 #cc #fa ,sauce1 ,aurore 7,l5t571 #cc #fb ,sauce1 ,barnaise1 #cc #fd ,sauce1 ,barnaise tomate1 #cd #fc ,sauce1 ,barnaise ) meat glaze1 #cd #bh ,sauce1 ,b*amel1 #ba #fe ,sauce1 ,b]cy1 #cd #ca ,sauce1 ,big>rade1 #bd #abc ,sauce1 ,bohemian1 #dh #fg ,sauce1 ,bonnefoy1 #cd #cb ,sauce1 ,bordelaise1 #be #fg ,sauce1 ,bordelaise1 :ite1 #cd #aac ,sauce1 bread1 #de #bd ,sauce1 br[n1 ,l5t51 #ai #bb ,sauce1 br[n or ,espagnole1 #ah #ff ,sauce1 butt]1 #cd #acc ,sauce1 ,cambridge1 #eb #fh ,sauce1 cap]1 #ce #fi ,sauce1 ,c>d9al1 #ce #aad ,sauce1 cel]y1 #df #cc ,sauce1 ,*asseur 7,esc(fi]71 #be #ga ,sauce1 ,*teaubri&1 #ce #gd ,sauce1 ,*audfroid1 l',aurore1 #cf #ge ,sauce1 ,*audfroid1 au ,v]t-pr1 #cf #cd ,sauce1 ,*audfroid1 br[n1 #be #gf ,sauce1 ,*audfroid1 ,l5t1 #cf #gc ,sauce1 ,*audfroid1 ord9>y1 #cf #ce ,sauce1 ,*audfroid1 v>ieties (1 #bf #gb ,sauce1 ,*audfroid1 :ite1 #ce #bdae ,sauce1 *]ry1 #gad #bfac ,sauce1 *]ry1 #geg #gg ,sauce1 *]ry 7,esc(fi]71 #cg #gh ,sauce1 ,*ivry1 #cg #bdjg ,sauce1 *ocolate1 #gac #fd ,sauce1 ,*oron1 #cd #aae ,sauce1 cranb]ry1 #df #gi ,sauce1 cream1 #cg #acd ,sauce1 ,cumb]l&1 #eb #ha ,sauce1 curry1 #cg #cf ,sauce1 devill$1 #bf #cg ,sauce1 devill$ 7,esc(fi]71 #bf #hb ,sauce1 ,diplomate1 #ch #aah ,sauce1 egg1 ,scot*1 #df #aag ,sauce1 egg1 ) melt$ butt]1 #df #bdjf ,sauce1 ,engli%1 #gac #aaf ,sauce1 f5nel1 #df #fc ,sauce ,foyot1 #cd #bdji ,sauce1 ,fruit1 #gac #ch ,sauce1 ,g5evoise1 #bf #abd ,sauce1 ,g5oa1 #dh #ace ,sauce1 ,gl\ce/]1 #eb #hd ,sauce1 gooseb]ry1 #ch #ci ,sauce1 ,gr& ,v5eur1 #bh #aca ,sauce1 gre51 #ea #bdad ,sauce1 gre5gage1 #gad #abe ,sauce1 ,gribi*e1 #di #bdac ,sauce1 hazel-nut1 #gad #hc ,sauce1 h]b1 #ch #cj ,sauce1 ,holl&aise1 #bb #aai ,sauce1 horse-radi%1 #dg #ach ,sauce1 horse-radi%1 #ec #he ,sauce1 ,hung>ian1 #ch #dj ,sauce1 ,italian1 #bh #hg ,sauce1 ivory1 #ci #hh ,sauce1 ,jo9ville1 #ci #dc ,sauce1 ,lyonnaise1 #bi #dd ,sauce1 ,madeira1 #bi #hi ,sauce1 ,maltese1 #ci #ij ,sauce1 ,m>9ire1 #ci #de ,sauce1 m>r[1 #bi #abf ,sauce1 ,mayonnaise1 #di #abg ,sauce1 ,mayonnaise1 cle>$1 #ej #abh ,sauce1 ,mayonnaise1 :isk$1 #ej #acf ,sauce1 m9t1 #eb #bdad ,sauce1 ,mirabelle1 #gad #ia ,sauce1 ,mornay1 #ci #ib ,sauce1 ,m\ssel9e1 #dj #ic ,sauce1 ,m\sseuse1 #dj #gj ,sauce1 mu%room1 #ce #id ,sauce1 mu/>d1 #dj #bii;a ,sauce1 mu/>d1 ) cream1 #adb #ie ,sauce1 ,nantua1 #dj #if ,sauce1 ,newburg1 #a/ me?od1 #dj #ig ,sauce1 ,newburg1 #bnd me?od1 ) cook$ lob/]1 #da #ih ,sauce1 ,noisette1 #db #ii ,sauce1 ,norm&e1 #db #bdab ,sauce1 orange1 #gad #ajj ,sauce1 ,ori5tal1 #db #acg ,sauce1 ,ox=d1 #ec #hf ,sauce1 oy/]1 #ci #aai;a ,sauce1 p>sley1 #dg #dg ,sauce1 ,prigueux1 #bi #df ,sauce1 ,pignons1 #bi #dh ,sauce1 ,piquante1 #cj #ej ,sauce1 ,poivrade1 = v5ison1 #cj #di ,sauce1 ,poivrade1 ord9>y1 #cj #aja ,sauce1 ,p\lette1 #db #ea ,sauce1 ,prov5ale1 #ca #bdaf ,sauce1 raspb]ry1 #gad #ajb ,sauce1 ,ravigote1 #db #abi ,sauce1 ,ravigote1 #ea #bdaa ,sauce1 r$-currant1 #gad #abj ,sauce1 ,re=m1 #dg #ajc ,sauce1 ,reg5cy1 #db #acj ,sauce1 ,rm\lade1 #ea #eb ,sauce1 ,rob]t1 #ca #ec ,sauce1 ,rob]t 7,esc(fi]71 #ca #ed ,sauce1 ,r\5naise1 #ca #bdjh ,sauce1 ,sabayon1 #gac #ee ,sauce1 ,salmis1 #cb #hj ,sauce1 %rimp1 #cg #ajd ,sauce1 ,s\bise1 #dc #ajf ,sauce1 ,s\bise1 tomate1 #dc #aje ,sauce1 ,s\bise1 ) rice1 #dc #bdag ,sauce1 /rawb]ry1 #gad #ajf;a ,sauce1 ,suprme1 #dd #da ,sauce1 ?ick5$ gravy1 #bh #bi ,sauce1 tomato1 #bb #ef ,sauce1 ,tortue1 #cb #fc ,sauce1 ,valois1 #cd #db ,sauce1 veal gravy1 tomate1 #bh #bf ,sauce1 ,vel\t de ,volaille1 #bj #bf;a ,sauce1 ,vel\t1 fi%1 #bj #be ,sauce1 ,vel\t1 ord9>y1 #bj #ajg ,sauce1 ,v5etian1 #dd #eg ,sauce1 v5ison1 #cb #ajh ,sauce1 ,vill]oy1 #dd #aji ,sauce1 ,vill]oy1 ,s\bise1 #dd #aaj ,sauce1 ,vill]oy1 ,tomate1 #dd #abi ,sauce1 ,v9aigrette1 #ea #acb ,sauce1 ,v9c5t1 #ea #aaa ,sauce1 :ite w9e1 #de ,sauces1 br[n1 ! small1 #bd-cc ,sauces1 cold1 #dh-eh #bfab ,sauces1 to accompany cold sweets1 #gef ,sauces1 comp\nd1 ! small1 #bd-dg ,sauces1 ,engli% cold1 #eb-c ,sauces1 ,engli% hot1 #de-g ,sauces1 suit$ = ,entres ( but*]'s meat1 #cfd ,sauces1 f\ndation1 #b ,sauces1 hot1 = ,entremets1 #gac-d ,sauces1 hot1 = sweets1 #gac-d #ch;a ,sauces1 r$-w9e1 rem>ks on1 #bg ,sauces1 w>m1 lead+1 #ae-bc ,sauces1 :ite1 ! small1 #cc-dg #adab ,saucisses ,anglaises1 #dfc #adac ,saucisses au ,v9 blanc1 #dfc #adad ,saucisses de ,franc=t et de ,/rasb\rg1 #dfc #bjig ,sau]kraut1 #fci #ghf ,saumon la ,meunire1 #bfh #hjf ,saumon froid la ,norvgi5ne1 #bge #hjb ,saumon froid la ,p>isi5ne1 #bgd #hjc ,saumon froid la ,riga1 #bgd #hja ,saumon froid la ,royale1 #bgd #hje ,saumon froid au ,*amb]t91 #bge #hjg ,saumon froid1 ,ctelettes de1 #bgf #hjd ,saumon froid en ,belle-,vue1 #bge #ghh ,saumon1 ,ctelettes de1 #bfi #ghi ,saumon1 ,c\libiac de1 #bfi #gij ,saumon1 ,d>ne de1 ,*ambord1 #bgj #gia ,saumon1 ,d>ne de1 ,daumont1 #bga #gib ,saumon1 ,d>ne de1 ,lucullus1 #bga #gic ,saumon1 ,d>ne de1 ,nesselrode1 #bga #gid ,saumon1 ,d>ne de1 ,rg5ce1 #bgb #gie ,saumon1 ,d>ne de1 ,royale1 #bgb #gif ,saumon1 ,d>ne de1 ,valois1 #bgb #iad ,saumon1 ,fillets (1 ,paupiettes (1 #cjf #hji ,saumon1 ,mayonnaise de1 #bgg #hjh ,saumon1 ,mdaillons de1 #bgf #gig ,saumon1 ,m\ssel9e de1 #bgb #gii ,saumon1 ,m\ssel9e de1 la ,tosca1 #bgc #gih ,saumon1 ,m\ssel9e de1 ,alex&ra1 #bgb #haj ,saumon1 ,salade de1 #bgg #chc ,sausages1 ,arles1 #afj #chc ,sausages1 ,bologne1 #afj #chd ,sausages1 ,foie-gras1 #afj #chc ,sausages1 ,lyon1 #afj ,sausages1 pork4 ,see "u ,pork #achj ,saut d',agneau pr9tani]1 #dee #ahdh ,saut de ,faisan1 #ehf ,sauts1 *apt] on1 #aae ,sauts de ,veau4 ,see "u ,veau #bcga ,sav>9 pa/e1 #gjj ,sav\ries1 ,recipes =1 #fgh-hf #bbih ,sav\ries1 ,rem>ks ^u1 #fgh #bcgi ,savoy biscuit pa/e1 #gjb #bejd ,saxon pudd+1 #gce #bfaj ,s*ale? la ,juive1 #gee #bdib ,scot* bread pudd+1 #gcc #aah ,scot* egg sauce1 #df #bajg ,scot*-kale1 #fda #bcbf ,scot* ,woodcock1 #fhc ,scrambl$ eggs4 ,see ,eggs1 scrambl$ #babj ,sea-kale1 #fdc #agdf ,season+ & condim5ts1 #ga #acfj ,selle d',agneau de ,lait d\>d ,,vii1 #ddi ,selle de ,veau4 ,see "u ,veau #bdie1 #bdih ,semol9a pudd+1 #gcd #gec ,%ad1 #bfa #adf ,%allot butt]1 #ef #ahj ,%allots1 #gd #cbi;c ,%eep's bra9s la ,rob]t1 #adi #acbc ,%eep's tongues1 #dci #acbd ,%eep's trott]s1 #dci #acbe ,%eep's trott]s1 ,fritt (1 #ddj #acbf ,%eep's trott]s1 ,p\lette1 #ddj #acbg ,%eep's trott]s1 ,r\5naise1 #ddj #acbh ,%eep's trott]s1 ,tyroli5ne1 #dda ,%]bets4 ,see ,sorbets #ade ,%rimp butt]1 #ef #bhc ,%rimp butt]1 #aci #hj ,%rimp sauce1 #cg #cai ,%rimp toa/1 #adf #igi ,%rimps1 #ccc #ccf ,%rimps & prawns1 #aej #ffd ,%rimps1 ,bisque (1 #bcd #aada ,sirlo9 ( beef1 #cgg #gga ,skate1 #bfb ,small comp\nd sauces1 #bd-dg #ajjb ,smelt1 #cch #cdf ,smelts1 m>9ad$1 #aea #cjh ,smok$ eel1 #adc ,snipe4 ,see also ,bcass9es4 #ahhb ,snipe1 cold1 #eie #aigh ,snipe1 roa/1 #fad #hbc ,sole la ,daumont1 #bhc #hbh ,sole la ,f]mire1 #bhd #hbi ,sole la ,holl&aise1 #bhd #hdb ,sole la ,meunire1 #bhg #hea ,sole la ,prov5ale1 #bhh #hec ,sole la ,royale1 #bhi #hed ,sole la ,russe1 #bhi #hah ,sole ,alice1 #bha #heb ,sole ,arlsi5ne1 #bhi #hcd ,sole au ,*amb]t91 #bhe #hba ,sole au ,*ampagne1 #bhb #hcc ,sole au grat91 #bhe #hei ,sole au ,v9 ,blanc1 #bij #hda ,sole aux ,hutres1 #bhg #hfb ,sole ,bonne ,femme1 #bia #hbb ,sole ,colb]t1 #bhb #hdj ,sole ,cubat1 #bhg #hfj ,sole ,dieppoise1 #bia #hfa ,sole ,diplomate1 #bia #hbd ,sole ,dore1 #bhc #hdc ,sole ,doria1 #bhg #hbe ,sole ,duglr1 #bhc #hgi ,sole1 ,filets de1 la ,hongroise1 #bif #ibj ,sole1 ,filets de1 la ,moscovite1 #cji #hfe ,sole1 ,filets de1 ,amrica9e1 #bib #hfg ,sole1 ,filets de1 ,&al\se1 #bic #hff ,sole1 ,filets de1 ,anglaise1 #bib #iae1 #iaf ,sole1 ,filets de1 ,aspic1 #cjg1 #cjh #hga ,sole1 ,filets de1 aux ,*ampignons1 #bid #hgb ,sole1 ,filets de1 aux ,crevettes1 #bid #hhh ,sole1 ,filets de1 aux ,hutres1 #bii #hgd ,sole1 ,filets de1 ,b]cy1 #bid #iag ,sole1 ,filets de1 ,bordure de1 l',itali5ne1 #cjh #iah ,sole1 ,filets de1 ,calypso1 #cji #hfh ,sole1 ,filets de1 ,caprice1 #bic #hfi ,sole1 ,filets de1 ,catalane1 #bic #iai ,sole1 ,filets de1 ,*>lotte1 #cji #hgc ,sole1 ,filets de1 ,*au*at1 #bid #hgj ,sole1 ,filets de1 ,cl>5ce1 #bid #ibb ,sole1 ,filets de1 cold1 on ,m\sses1 #caj #hge ,sole1 ,filets de1 ,djazet1 #bie #iba ,sole1 ,filets de1 ,dom9os de1 #caj #hig ,sole1 ,filets de1 en ,pilaw la ,levant9e1 #cja #ibb ,sole1 ,filets de1 froids1 dresss sur ,m\sses1 #caj #hgf ,sole1 ,filets de1 ,gr& ,duc1 #bie #hgg ,sole1 ,filets de1 ,jo9ville1 #bie #hgh ,sole1 ,filets de1 ,judic1 #bif #hhj ,sole1 ,filets de1 ,lady ,egmont1 #bif #hhb ,sole1 ,filets de1 ,m>ie-,/u>t1 #big #hha ,sole1 ,filets de1 ,m>9ette1 #big #hhe ,sole1 ,filets de1 ,mexica9e1 #bih #hhf ,sole1 ,filets de1 ,mirabeau1 #bih #hhg ,sole1 ,filets de1 ,miram>1 #bih #hhc ,sole1 ,filets de1 ,mignonnette1 #big #hhd ,sole1 ,filets de1 ,mimi1 #big #hhi ,sole1 ,filets de1 ,nelson1 #bii #hij ,sole1 ,filets de1 ,newburg1 #bii #hid ,sole1 ,filets de1 ,olga1 #cjj #hia ,sole1 ,filets de1 ,ori5tale1 #bii #hic ,sole1 ,filets de1 ,orly1 #cjj #hid ,sole1 ,filets de1 ,ot]o1 #cjj #iad ,sole1 ,filets de1 ,paupiettes de1 #cjf #hif ,sole1 ,filets de1 ,paysanne1 #cjj #hib ,sole1 ,filets de1 ,p]sane1 #bii #hie ,sole1 ,filets de1 ,polignac1 #cjj #hih ,sole1 ,filets de1 ,pompad\r1 #cja #hii ,sole1 ,filets de1 ,ra*el1 #cja #iji ,sole1 ,filets de1 ,timbale de1 ,c>d9al1 #cjd #iab ,sole1 ,filets de1 ,timbale de1 ,c>me1 #cje #iaj ,sole1 ,filets de1 ,timbale de1 ,c>mlite1 #cjd #iaa ,sole1 ,filets de1 ,timbale de1 ,grimaldi1 #cje #iac ,sole1 ,filets de1 ,timbale de1 ,m>quise1 #cjf #ijg ,sole1 ,filets de1 ,turban de1 la ,vill>et1 #cjc #ijh ,sole1 ,filets de1 ,turban de1 et ,saumon ,vill>et1 #cjd #ijj ,sole1 ,filets de1 ,vniti5ne1 #cja #ija ,sole1 ,filets de1 ,v]di1 #cjb #ijc ,sole1 ,filets de1 ,vronique1 #cjb #ijb ,sole1 ,filets de1 ,victoria1 #cjb #ijd ,sole1 ,filets de1 ,walewska1 #cjb #ije ,sole1 ,filets de1 ,wilhelm9e1 #cjc #hga ,sole1 ,filets de1 ) mu%rooms1 #bid #hhh ,sole1 ,filets de1 ) oy/]s1 #bii #hgb ,sole1 ,filets de1 ) %rimps1 #bid #hca ,sole ,flor5t9e1 #bhd #hbf ,sole grille1 #bhc #hbg ,sole grille aux ,hutres l',amrica9e1 #bhc #hdi ,sole ,lutce1 #bhh #heg ,sole ,m>gu]y1 #bij #heh ,sole ,m>9ire1 #bij #hdh ,sole ,meunire l',orange1 #bhh #hdd ,sole ,meunire aux ,aub]g9es1 #bhg #hde ,sole ,meunire aux ,cpes1 #bhg #hdc ,sole ,meunire aux ,concombres1 #bhg #hdf ,sole ,meunire aux ,morilles1 #bhg #hdg ,sole ,meunire aux ,rais9s1 #bhh #hcf ,sole ,montgolfi]1 #bhe #hcb ,sole ,montreuil1 #bhd #hai ,sole ,mornay1 #bhb #hbj ,sole1 ,mornay des ,prov5aux1 #bhb #ijf ,sole1 ,m\ssel9e de1 #cjc #hej ,sole ,murat1 #bhh #hfd ,sole ,nantua1 #bib #hef ,sole ,norm&e1 #bij #hfc ,sole ,p>isi5ne1 #bib #hci ,sole ,portugaise1 #bhf #hch ,sole ,rg5ce1 #bhf #hee ,sole ,ri*elieu1 #bhi #hcj ,sole ,sa9t-,g]ma91 #bhd #hcg ,sole sur le plat1 #bhf #hcg ,sole sur le plat au ,*amb]t91 etc41 #bhf ,soles1 #bha #hce ,soles aux gr&s ,v9s1 #bhe #bibi ,sorbet la ,sicili5ne1 #had #bibf ,sorbets1 #hac #bibg ,sorbets prep>ation =1 #hac #bibh ,sorbets v>i\s1 #had #bahe ,sorrel1 #fee #gjh ,sorrel1 cream (1 l',avo9e1 #bdg #gji ,sorrel1 cream (1 l',orge1 #bdh #fdb-e ,sorrel1 ,pures (1 #bbi #ajd ,s\bise sauce1 #dc #ajf ,s\bise tomate1 #dc #aje ,s\bise ) rice1 #dc #bajc ,s\-fassum1 #fda #beai ,s\ffl1 #gci #bebd ,s\ffl la ,cam>go1 #gci #becd ,s\ffl la d',orlans1 #gdj #bech ,s\ffl la ,royale1 #gda #beba ,s\ffl1 almond1 #gci #bebb ,s\ffl1 almonds ) fre%1 #gci #bbie;a ,s\ffl au ,p>mesan1 #fgf #baci ,s\ffl aux p9>ds1 #fdg #badj ,s\ffl aux p9>ds1 aux ,truffes1 #fdg #agga ,s\ffl de ,caneton1 froid1 l'orange1 #efb #agfd ,s\ffl de ,caneton ,r\5nais1 #efj #bjib ,s\ffl de ,*icore1 #fch #igb ,s\ffl d'crevisses la ,flor5t9e1 #ccj #igd ,s\ffl d'crevisses la ,pimontaise1 #ccj #igc ,s\ffl d'crevisses ,lopold de ,ro?s*ild1 #ccj #ahea ,s\ffl de ,faisan1 #ehg #agca ,s\ffl de ,foie gras1 #eej #adbe ,s\ffl de ,jambon ,alex&ra1 #dfh #adbf ,s\ffl de ,jambon ,c>m51 #dfh #adbg ,s\ffl de ,jambon ,ga/ronome1 #dfh #adbh ,s\ffl de ,jambon ,milanaise1 #dfh #adbi ,s\ffl de ,jambon ,prig\rd9e1 #dfh #bafe ,s\ffl de ,laitues1 #fea #ahbj ,s\ffl de ,livre1 #ege ,s\ffl de ,mas4 ,see ,mas #ajcc ,s\ffl de ,morue1 #cdf #bbgj ,s\ffl de ,tomate la ,napolita9e1 #fgj #afhf ,s\ffl de ,volaille la ,prigord1 #eca #afhe ,s\ffl de ,volaille ) cook$ meat1 #eca #afhd ,s\ffl de ,volaille ) raw meat1 #eca #bebc ,s\ffl ) filb]t1 #gci #bebj ,s\ffl1 ,fruit1 9 a ,cr\/ade1 #gci #becc ,s\ffl ,hilda1 #gdj #bibd ,s\ffl1 ic$1 #hab #bibe ,s\ffl1 ic$1 m\ld+ (1 #hab #bebi ,s\ffl ,java1 #gdj #becj ,s\ffl ,lr9a1 #gdj #beca ,s\ffl ) ,liqueur1 #gdj #becb ,s\ffl ,lucullus1 #gdj #begb ,s\ffl1 orange1 ,righi1 #gdh #bece ,s\ffl ,palmyre1 #gda #bbie;a ,s\ffl ,p>mesan1 #fgf #bebe ,s\ffl ,paulette1 #gci #bbie ,s\ffl ,pimontais1 #fge #bebh ,s\ffl1 pomegranate1 l',ori5tale1 #gdj #becf ,s\ffl pral91 #gda #bdje ,s\ffl prep>ation1 #gab #becg ,s\ffl ,ro?s*ild1 #gda #bebg ,s\ffl1 /rawb]ry1 #gdj #begb ,s\ffl1 tang]9e1 ,righi1 #gdh #beci ,s\ffl1 vanilla1 #gda #bedj ,s\ffl1 violet1 #gda ,s\ffld fritt]s1 #gah ,s\ffld omelets1 #gbf-g ,s\ffld pudd+s1 #gce-db #adbb ,s\ffls au ,jambon1 #dfg #ieb ,s\ffls de ,hom>d1 #cba #bbej ,s\ffls de ,pommes de t]re1 #fff #afhc ,s\ffls de ,volaille1 #eca #bfic ,s\ffles1 oranges1 en ,surprise1 #ggg #gdc ,s\p1 ,cocky-leeki1 #bef #gdh ,s\p1 ,mulligatawny1 #beh #eif ,s\p1 ,ox-tail1 #bad #fad ,s\p1 ,turtle1 #bai-bb #baf ,s\p1 ) pa/es1 #ij #gej ,s\pe la ,paysanne1 #bei #gea ,s\pe la ,bonne ,femme1 #bei #gda ,s\pe aux ,abatis de ,volaille l',anglaise1 #bef #gdb ,s\pe aux ,c]ises1 #bef #gdd ,s\pe aux ,foies de ,volaille1 #beg #gdi ,s\pe aux ,gombos1 #beh #gea ,s\pe aux ,poireaux et ,pommes de t]re1 #bei #geb ,s\pe1 aux ,rognons1 #bei #gde ,s\pe1 ,juli5ne ,d>blay1 #beg #gdg ,s\pe1 ,mille-,fanti1 #beh #gdf ,s\pe1 ,m9e/rone1 #beg #gdi ,s\pe1 ,okra1 #beh ,s\ps4 ,see ,bisque1 ,consomm1 ,c\lis1 ,cream1 ,crme1 ,pure1 ,s\p & ,vel\t #bda ,s\ps1 ,bisques1 #ajj #b ,s\ps1 ,classification (1 #ih-ajc1 #aig-h #bcg ,s\ps1 cle>1 #ih1 #aih-bbe ,s\ps1 cle>1 cl>ifi$ ,consomm =1 #e ,s\ps1 ,consomms g>ni%$1 #aih-bbe #bdd ,s\ps1 ,consomms ?ick5$1 #ajb #bdc ,s\ps1 ,creams1 #ajb #bdj ,s\ps1 ,cullises1 #ajj #bdf ,s\ps1 =eign1 #ajc ,s\ps1 g>ni%es =1 #hg-ia #bcf ,s\ps1 prep>ation (1 #ig #bah ,s\ps1 ,pr(it]olles =1 #ij #bci ,s\ps1 ,pures1 #ii #bdd ,s\ps1 special1 #ajb #bch ,s\ps1 ?ick1 #ii ,s\ps1 ?ick1 recipes =1 #bbe-ei #bde ,s\ps1 vegetable1 #ajb #bdb ,s\ps1 ,vel\ts1 #aja #afcg ,spat*cock1 #eai #aha ,spices1 #gd #bacb ,sp9a*1 #fde4 ,see also p9>ds #bec ,spitt$ roa/s1 #aag #bicc ,spooms1 #hae #chf ,sprats = ,hors-d'uvres1 #afj #bjdd ,sprew ) butt]1 #fbh #aieg ,spr+ *ick5s1 #faj4 ,see also ,p\let de gra9s #aiff ,squabs1 #faa #babf ,/a*ys1 #fde #babg ,/a*ys la ,crme1 #fde #babi ,/a*ys1 au ,vel\t1 #fde #bacj ,/a*ys1 ,croquettes de1 #fde #fce ,/a*ys1 ,pure de1 #bbf #baca ,/a*ys1 ,pure de1 #fde #babh ,/a*ys1 sauts au ,beurre1 #fde #aagj ,/eak pudd+1 #chh #aafi ,/eak & kidney pudd+1 #chg #aaga ,/eak & oy/] pudd+1 #chh #ggc ,/]let1 #bfb #aafd ,/ew$ /eaks & onions1 #chf #g ,/ock1 br[n1 #i #aa ,/ock1 fi%1 :ite1 #aa #ab ,/ock1 fi%1 ) r$ w9e1 #ab ,/ock1 f\ndation1 #b #h ,/ock1 game1 br[n1 #aj #i ,/ock1 veal1 br[n1 #aj #aj ,/ock1 veal1 :ite1 #aj #ahf ,/on$ olives1 #gf ,/rawb]ries4 ,see ,fraises #bdba ,/rawb]ry ,fritt]s1 #gae #bgff ,/rawb]ry ,ice1 #gic #bieh ,/rawb]ry ,jam1 #hbb #bdag ,/rawb]ry ,sauce1 #gad #bebg ,/rawb]ry ,s\ffl1 #gdj #aidd ,/uff+1 sage & onion1 #fjf #aide ,/uff+1 veal1 #fjf ,/uff+s1 #gg-hf #bjd ,/uff+s1 fi%1 special =1 #hc #ahi ,/uff+s1 v>i\s panadas =1 #gg #gei ,/urgeon1 #bfa #beda ,subrics1 #gda #bacg ,subrics d'p9>ds1 #fdf #acig ,suck+ pig1 #dei #acih ,suck+ pig1 roa/1 /uff$ l',anglaise1 #dei #bcdf;a ,sucre en ,glace1 #fib #bdga ,sudoise ( ,fruit1 #ghf #aaff ,suet dumpl+1 #chf #bcdd ,sug>1 cook+ (1 #fij #bcdg ,sug> gra9s1 #fib #bcdh ,sug> gra9s1 col\r$1 #fib #bcdf;a ,sug>1 ic+1 #fib #bcdi ,sug>1 vanilla1 #fic #bcec ,sultanas1 #fid ,supp]1 m5us =1 #hdd-dg #f ,supp]s1 ,consomms =1 #h #bfji ,suprme de ,fruit la ,gabrielle1 #gee #ajf;a ,suprme sauce1 #dd ,suprmes4 ,see "u v>i\s heads ,surprise omelet4 ,see ,omelet #bdej ,suzette pancakes1 #gbc ,sweetbread4 ,see ,ris ,sweets1 hot sauces =1 #gac-ad ,sweets1 recipes1 #fhg-ghg ,sweets1 v>i\s prep>ations1 #gaa-ac ,sweets1 cold1 #gef-hae ,sweets1 cold1 ,bav>ois4 ,see ,bav>ois #bgbj ,sweets1 cold1 ,biscuit la ,re9e1 #ghb ,sweets1 cold1 ,blanc-mang]1 #gei-fj4 ,see also ,blanc-mange ,sweets1 cold1 ,*>lottes1 #gfa-fc ,sweets1 cold1 creams1 #gfc et seq4 #bgba ,sweets1 cold1 ,crote la ,mexica9e1 #ghb #bgbb ,sweets1 cold1 ,diplomate aux fruits1 #ghb #bgbf ,sweets1 cold1 ,eug5ia1 ,italian cream1 #ghc #bgdb ,sweets1 cold1 ,fraisalia ,timbale1 #ghf ,sweets1 cold1 ,fruit ,entremets1 #gga et seq4 #bgbc ,sweets1 cold1 ,ile ,flottante1 #ghb ,sweets1 cold1 jellies1 #gfe-fh #bgbe ,sweets1 cold ,macdo9e ( cool$ ,fruit1 #ghc #bgbg ,sweets1 cold1 ,m>quise ,alice1 #ghc #bgbh ,sweets1 cold1 ,melon l',ori5tale1 #ghd #bgcj ,sweets1 cold1 ,melon en surprise1 #ghd #bgbi ,sweets1 cold1 ,melon frapp1 #ghd #bgca ,sweets1 cold1 ,m]+ues g>ni%$1 #ghd #bgbd ,sweets1 cold1 milk junket1 #ghc #bgcb ,sweets1 cold1 ,mont-,blanc aux ,fraises1 #ghd #bgcc ,sweets1 cold1 ,mont-,blanc aux ,m>rons1 #ghe #bgcd ,sweets1 cold1 ,mont-,rose1 #ghe #bgch ,sweets1 cold1 ,m\ssel9e ( eggs ,mimi1 #ghf #bgcg ,sweets1 cold1 ,m\ssel9e ( eggs ,rjane1 #ghe #bgce ,sweets1 cold1 ufs la ,neige1 #ghe #bgcf ,sweets1 cold1 ufs la ,neige1 m\ld$1 #ghe #bgdj ,sweets1 cold1 rice la ,maltaise1 #ghf #bgci ,sweets1 cold1 rice l',impratrice1 #ghf #bfab ,sweets1 cold1 sauces & accompanim5ts (1 #gef #bgda ,sweets1 cold1 ,sudoise ( ,fruit1 #ghf #bgdc ,sweets1 cold1 ,tivoli aux ,fraises1 #ghg ,sweets1 hot1 fruit1 #gdc-de ,sweets1 hot1 recipes1 #gae-ah #aicd ,sylphides d',ortolans1 #fjd #afgf ,sylphides de ,volaille1 #ebi #bdgd ,sylphs' omelet1 #gbh #bdca ,sylvana fritt]s1 #gai #bdah ,syrups1 ?ick5$1 #gad ,t4 #bgfi1 #bgia ,tang]9e ice1 #gid1 #gig #bgib ,tang]9e ice aux ,p]les des ,alpes1 #gig #begb ,tang]9e s\ffle ,righi1 #gdh ,tang]9es4 ,see ,m&>9es #bdic1 #bdih1 ,tapioca pudd+1 #gcc1 #gcd #adh ,t>ragon butt]1 #ef #bcbh ,t>telettes l'cossaise1 #fhd #bccj ,t>telettes la ,flor5t9e1 #fhd #bccb ,t>telettes la ,raglan1 #fhd #bccc ,t>telettes la ,tosca1 #fhd #bccd ,t>telettes la ,v5dme1 #fhd #bcbg ,t>telettes ,agns1 #fhc #bcbh1 #bcbi ,t>telettes de haddock1 #fhd #bjgg ,t>telettes grilles aux ,*ampignons1 #fce #chg ,t>telettes1 ,hors-d'uvres1 #afj #bcca ,t>telettes1 ,m>quise1 #fhd #bfaa ,t>ts1 ,engli%1 #gef #bgef ,tea ice cream1 #gia #aicg ,teal1 #fjd #aiha ,teal1 roa/1 #fad #abgb ,t5drons de ,veau1 #dbd #aggb ,t]r9e de ,caneton la ,gele1 #efb #ahfc ,t]r9e de ,faisan1 #ehi #ahbe ,t]r9e de ,livre1 #egh #agjb ,t]r9e de ,p\l>de en ,cons]ve1 #ecg #bjj ,t]r9es1 *ick5 =cemeat =1 #ha #aig ,t]r9es1 =cemeat =1 #hj #bja ,t]r9es1 game =cemeat =1 #hb #abji ,tte de ,veau1 #djd #abaj ,tte de ,veau l',anglaise1 #djd #abaa ,tte de ,veau la ,f9ancire1 #djd #abab ,tte de ,veau la ,p\lette1 #dje #abad ,tte de ,veau la ,v9aigrette1 #dje #abac ,tte de ,veau en ,tortue1 #dje #da ,?ick5$ gravy1 #bh #bag ,?read$ eggs1 #ij ,?ru%es4 ,see ,grives4 #bedb ,timbale la d',aremb]g1 #gdb #bedg ,timbale la ,fav>t1 #gdc #bedf ,timbale la ,p>isi5ne1 #gdc #bedc ,timbale ,b\rdal\e1 #gdb #bcid ,timbale cru/1 #gjf ,timbale de ,bcasse4 ,see ,bcasse #aijj ,timbale de ,cailles ,alex&ra1 #eih #aiae ,timbale de ,cailles ,tz>9e1 #fja #aggc ,timbale de ,caneton la ,vois91 #efc #iji ,timbale de ,filets de ,soles ,c>d9al1 #cjd #iab ,timbale de ,filets de ,soles ,c>me1 #cje #iaj ,timbale de ,filets de ,soles ,c>mlite1 #cjd #iaa ,timbale de ,filets de ,soles ,grimaldi1 #cje #iac ,timbale de ,filets de ,soles ,m>quise1 #cjf ,timbale de ,foie gras4 ,see "u ,foie gras #ahgb ,timbale de ,p]dreau ,diane1 #eib #iga ,timbale de ,queues d'crevisses la ,nantua1 #cbi #abdb ,timbale de ,ris de ,veau1 #dad #bbgi ,timbale de ,truffes1 #fga #bedd ,timbale ,m>ie-,l\ise1 #gdb #bede ,timbale ,montmor5cy1 #gdb #bgdc ,tivoli aux ,fraises1 #ghg #cag ,toa/1 an*ovy1 #ade #cah ,toa/1 cavi>e1 #adf #cbj ,toa/1 ,city1 #adf #cbb ,toa/1 crayfi%1 #adf #cba ,toa/1 ,dani%1 #adf #cbd ,toa/1 ,lucile1 #adg #bcjd ,toa/1 sav\ry1 #fgi #cai ,toa/1 %rimp1 #adf #cbc ,toa/1 tongue1 #adf #db ,tomat veal gravy1 #bh ,tomates4 ,see ,tomatoes #bifb ,tomato jam1 #hbd #bigb1 #bigc ,tomato jelly1 #hbg #aiie ,tomato salad1 #fah #bi ,tomato sauce1 #bb #cib ,tomatoes la ,mongasque1 #afb #cia ,tomatoes l',amrica9e1 #afb ,tomatoes f>cis4 ,see ,tomatoes1 /uff$ #bbfc ,tomatoes1 grill$1 #ffi #cij ,tomatoes1 mock1 #afb #had ,tomatoes1 ,m\sse (1 #bgi #fei1 #ffj1 #bbfi ,tomatoes1 ,pure (1 #bcb1 #bcc1 #fgj #cic ,tomatoes1 qu>t]$1 #afb #bbfh ,tomatoes1 sautes la ,prov5ale1 #fgj #bbgj ,tomatoes1 s\ffl de1 la ,napolita9e1 #fgj #bbfd ,tomatoes1 /uff$1 #ffi #bbfg ,tomatoes1 /uff$ la ,portugaise1 #ffi #bbff ,tomatoes1 /uff$1 la ,prov5ale1 #ffi #bbfe ,tomatoes1 /uff$1 au grat91 #ffi #ccd ,tongue cones1 #aej #cbc ,tongue toa/1 #adf ,top9amb\rs4 ,see also ,arti*okes1 ,j]usalem #bbga ,top9amb\rs l',anglaise1 #fgj #bbgb ,top9amb\rs frits1 #fgj #ffa ,top9amb\rs1 ,pure de1 #bcc #bbgc-gd ,top9amb\rs1 ,pure de1 #fgj #ef ,tortue sauce1 #cb #ajgf ,t\rn$os1 #cfb #ajid ,t\rn$os la ,flor5t9e1 #cfh #aajh ,t\rn$os la ,mnagre1 #cgj #aaji ,t\rn$os la ,mexica9e1 #cga #aaad ,t\rn$os la ,moelle1 #cgb #aaah ,t\rn$os la ,nioise1 #cgc #aabi ,t\rn$os la ,s>de1 #cge #ajib ,t\rn$os l',e/ragon1 #cfg #ajgh ,t\rn$os ,alsaci5ne1 #cfd #ajgg ,t\rn$os ,algri5ne1 #cfd #ajgi ,t\rn$os ,arlsi5ne1 #cfe #ajhh ,t\rn$os aux ,*ampignons1 #cff #aaag ,t\rn$os aux ,morilles1 #cgc #ajhj ,t\rn$os ,baltimore1 #cfe #ajha ,t\rn$os ,barnaise1 #cfe #ajhb ,t\rn$os ,belle-,hlne1 #cfe #ajhc ,t\rn$os ,b]cy1 #cfe #ajhd ,t\rn$os ,bordelaise1 #cfe #ajhe ,t\rn$os ,brabanonne1 #cff #ajhf ,t\rn$os ,ca/illane1 #cff #ajhg ,t\rn$os ,c5drillon1 #cff #ajhi ,t\rn$os ,*asseur1 #cff #ajij ,t\rn$os ,*oron1 #cfg #ajia ,t\rn$os ,coligny1 #cfg #ajic ,t\rn$os ,favorite1 #cfg #ajie ,t\rn$os ,=e/ire1 #cfh #ajif ,t\rn$os ,gabrielle1 #cfh #ajig ,t\rn$os ,h5ri ,,iv1 #cfh #ajih ,t\rn$os ,judic1 #cfh #ajii ,t\rn$os ,lakm1 #cfi #aajj ,t\rn$os ,lesdiguires1 #cfi #aaja ,t\rn$os ,lili1 #cfi #aajb ,t\rn$os ,lucullus1 #cfi #aajc ,t\rn$os ,madele9e1 #cfi #aajd ,t\rn$os ,m>*ale1 #cgj #aaje ,t\rn$os ,m>ie-,l\ise1 #cgj #aajf ,t\rn$os ,mascotte1 #cgj #aajg ,t\rn$os ,massna1 #cgj #aaaj ,t\rn$os ,mikado1 #cga #aaaa ,t\rn$os ,mirabeau1 #cga #aaab ,t\rn$os ,mireille1 #cga #aaac ,t\rn$os ,mirette1 #cgb #aaae ,t\rn$os ,montgom]y1 #cgb #aaaf ,t\rn$os ,montp5si]1 #cgb #aaai ,t\rn$os ,n9on1 #cgc #aabj ,t\rn$os ,p>m5ti]1 #cgc #aaba ,t\rn$os ,p]sane1 #cgc #aabb ,t\rn$os ,pruvi5ne1 #cgd #aabc ,t\rn$os ,pimontaise1 #cgd #aabd ,t\rn$os ,prov5ale1 #cgd #aabe ,t\rn$os ,ra*el1 #cgd #aabf ,t\rn$os ,ross9i1 #cgd #aabg ,t\rn$os ,r\manille1 #cge #aabh ,t\rn$os ,sa9t ,m&1 #cge #aacj ,t\rn$os ,s\bise1 #cge #aaca ,t\rn$os ,tivoli1 #cge #aacb ,t\rn$os ,tyroli5ne1 #cgf #aacc ,t\rn$os ,val5ay1 #cgf #aacd ,t\rn$os ,val5t9o1 #cgf #aace ,t\rn$os ,v]t-pr1 #cgf #aacf ,t\rn$os ,victoria1 #cgf #aacg ,t\rn$os ,vill>et1 #cgf #aaci ,t\rn$os ,villem]1 #cgg #aach ,t\rn$os ,vill5euve1 #cgg #aaag ,t\rn$os ) morels1 #cgc #ajhh ,t\rn$os ) mu%rooms1 #cff #bjhe ,t\rte de ,morilles1 #fcf #afej ,t\rte de ,p\ss9s la ,paysanne1 #ebb #aahj ,tripes la ,mode de ,ca51 #cia-cic ,tr\t1 #bgg #hab ,tr\t la ,cambacrs1 #bgg #hag ,tr\t au bleu1 #bhj #haf ,tr\t1 fre% wat]1 #bhj #cid ,tr\t1 m>9ad$1 #afc #hae ,tr\t1 prep>ations (1 ) diff]5t ,m\sses1 #bgi #bbgg ,truffes la ,crme1 #fga #bbgh ,truffes la ,s]viette1 #fga #bbge ,truffes s\s la ,c5dre1 #fga #bbgi ,truffes1 ,timbale de1 #fga #bbgf ,truffes au ,*ampagne1 #fga #aief ,truffl$ pullet1 #fji #aifa ,truffl$ "y turkey1 #faa #hab ,truite la ,cambacrs1 #bgg #haa ,truite ,saumone1 #bgg #hag ,truites au ,bleu1 #bhj #hac ,truites ,saumones froides1 #bgh #bih ,tunny cream1 #ada #chh ,tunny 9 oil1 #afa #chi ,tunny ) tomatoes1 #afb #afbd ,turban de ,filets de ,p\let1 #eaf #ijg ,turban de ,filets de ,soles la ,vill>et1 #cjc #ijh ,turban de ,filets de ,soles et ,saumon ,vill>et1 #cjd #acci ,turban de ,rognons la ,pimontaise1 #ddc #ibc ,turbot1 #caj #ibd ,turbot1 cold1 #caa #icb ,turbot9 la ,mode de ,holl&e1 #cad #ibf ,turbot9 l',amiral1 #cab #ibg ,turbot9 l',&al\se1 #cab #ibh ,turbot9 ,bonne ,femme1 #cac #ich ,turbot91 cold1 #caf #ibi ,turbot9 ,commodore1 #cac #icj ,turbot9 ,daumont1 #cac #ica ,turbot9 ,f]mire1 #cac #icg ,turbot9 ,feuillant9e1 #cae #icc ,turbot9 ,mirabeau1 #cad #icd ,turbot9 ,p>isi5ne1 #cad #ice ,turbot9 ,rg5ce1 #cad #icf ,turbot9 s\ffl la ,reynire1 #cae #ibe ,turbot9s1 #caa #bahj ,turnip-tops1 #fed #bagf ,turnips1 #fec #fda1 #bagi ,turnips1 ,pure (1 #bbh1 #fed #bagg1 #bagh ,turnips1 /uff$1 #fec #ggd ,turtle1 #bfb #fad ,turtle s\p1 #bai-bbb ,u4 #afbg ,ursul9es de ,nancy1 #eag ,v4 #fc ,valois sauce1 #cd #bgeg ,vanilla ice-cream1 #gia #beci ,vanilla ,s\ffl1 #gda #bcdi ,vanilla sug>1 #fic #aidj ,vanneaux1 #fjd #aihb ,vanneaux1 rtis1 #fae #abgc ,veau1 ,blanquette de1 l',anci5ne1 #dbd #abgd ,veau1 ,blanquette de1 aux ,cl]is1 ,c>dons1 etc41 #dbd #abge ,veau1 ,blanquette de1 aux ,n\illes1 #dbe #abjh ,veau1 brea/ ( veal1 /uff$1 #djc #aaif ,veau1 *ump ( veal1 #cih #abec ,veau1 ,ctes de1 #dai #abed ,veau1 ,ctes de1 la ,bonne ,femme1 #dai #abeg ,veau1 ,ctes de1 la ,dreux1 #dbj #abee ,veau1 ,ctes de1 en ,cass]ole1 #dbj #abef ,veau1 ,ctes de1 en ,cocotte la ,paysanne1 #dbj #abf ,veau1 ,ctes de1 froide en ,belle ,vue1 #dba #abfc ,veau1 ,ctes de1 froides ,rub5s1 #dbb #abeh ,veau1 ,ctes de1 ,milanaise1 #dbj #abei ,veau1 ,ctes de1 ,papillote1 #dbj #abfj ,veau1 ,ctes de1 ,poj>ski1 #dba #abfa ,veau1 ,ctes de1 ,z+>a1 #dba #aaig ,veau1 cu%ion ( veal1 #cih #abae ,veau1 ,escalopes de1 #dje ,veau1 ,foie de4 ,see t title #aii ,veau =cemeat ) fat & cream1 #ha #aih ,veau =cemeat ) fat or ,godiveau1 #hj #abjf ,veau ,fric&eau1 #djc #abjg ,veau ,fric&eau1 cold1 #djc #abgf ,veau1 ,fricasse de1 #dbe #db ,veau gravy tomat1 #bh #abaf ,veau1 ,gr5ad9s de1 #djf #abag ,veau1 ,gr5ad9s de1 froids en ,bellevue1 #djf #aaic ,veau1 lo9 ( veal1 #cih #abje ,veau1 lo9 ( veal1 cold1 #djb #aaie ,veau1 lo9 ( veal1 %ort1 #cih #aaid ,veau1 neck ( veal1 #cih #abjb ,veau1 ,noix de1 la ,t\l\sa9e1 #dja #aaih ,veau1 ,noix de1 adjuncts to1 #cii #aaii ,veau1 ,noix de1 en ,surprise1 #djj #abjj ,veau1 ,noix de1 en ,surprise1 la ,macdo9e1 #djj #abja ,veau1 ,noix de1 en ,surprise1 la ,pi?ivi]s1 #dja #abje ,veau1 ,noix de1 froide1 #djb #abjc ,veau1 ,noix de1 froide1 la ,caucasi5ne1 #dja #abjd ,veau1 ,noix de1 froide1 la ,sudoise1 #djb #abhe ,veau1 ,pa9 de1 #dbh #abgh ,veau1 ,paupiettes de1 #dbf #abjh ,veau1 ,poitr9e de1 f>cie1 #djc ,veau1 ,ris de4 ,see t title #abfd ,veau1 ,rognon de1 #dbb #abfh ,veau1 ,rognon de1 la ,ligeoise1 #dbc #abfi ,veau1 ,rognon de1 la ,montp5si]1 #dbc #abga ,veau1 ,rognon de1 la ,rob]t1 #dbc #abfe ,veau1 ,rognon de1 en ,cass]ole1 #dbb #abff ,veau1 ,rognon de1 en ,cocotte1 #dbb #abfg ,veau1 ,rognon de1 grill1 #dbb #abgj ,veau1 ,rognon de1 ,portugaise1 #dbc #aiea ,veau1 ,rtis de1 #fjg #abgi ,veau1 saut de1 #dbf #abhc ,veau1 saut de1 la ,catalane1 #dbg #abhj ,veau1 saut de1 la ,m>5go1 #dbf #abha ,veau1 saut de1 ,*asseur1 #dbg #abhb ,veau1 saut de1 ,pr9tani]1 #dbg #abhd ,veau1 sauts de1 v>i\s1 #dbh #aaha ,veau1 ,selle de1 #cid #aahb ,veau1 ,selle de1 la ,*>treuse1 #cie #aahc ,veau1 ,selle de1 la ,mett]ni*1 #cie #aahd ,veau1 ,selle de1 la ,nelson1 #cif #aahf ,veau1 ,selle de1 la ,pimontaise1 #cif #aaij ,veau1 ,selle de1 la ,rnaissance1 #cig #aahh ,veau1 ,selle de1 la ,roman(f1 #cig #aaia ,veau1 ,selle de1 la ,talleyr&1 #cih #aahi ,veau1 ,selle de1 la ,tosca1 #cig #aahe ,veau1 ,selle de1 l',ori5tale1 #cif #aaib ,veau1 ,selle de1 froide1 #cih #aahg ,veau1 ,selle de1 ,pr9ce ,orl(f1 #cig #abje ,veau1 %\ld] ( veal1 cold1 #djb #i ,veau /ock1 br[n1 #aj #aide ,veau /uff+1 #fjf ,veau1 ,tte de4 ,see t title #abgb ,veau1 ,t5drons de1 #dbd #bcdc ,vegetable col\r+ matt]1 #fhi #bgh ,vegetable creams1 #acc #bgi ,vegetable g>ni%es1 #acc #baba ,vegetable m>r[1 #fdd #bgh ,vegetable ,pures1 #acc #bde ,vegetable s\ps1 #ajb #bcb ,vegetables1 batt] =1 #if #bge ,vegetables1 brais$1 #acb ,vegetables1 brais$1 adjuncts (1 #acb-acd #bgd ,vegetables1 dry1 treatm5t (1 #acb #bgf ,vegetables1 leason ( gre51 ) butt]1 #acc #bgg ,vegetables1 leason (1 ) cream1 #acc ,vegetables1 prep>ations =1 #acb-acd #fie ,vel\t la ,sultane1 #bdc #fga ,vel\t ,agns ,sorel1 #bcg #fgf ,vel\t aux ,concombres1 #bch #fid ,vel\t au ,p\rpi]1 #bdc #fgd ,vel\t aux ,c>ottes1 #bch #fhc ,vel\t aux ,gr5\illes1 #bdj #fij ,vel\t aux ,hutres1 #bdb #fgb ,vel\t de ,blan*aille au ,currie1 #bcg #fhd ,vel\t ,c>d9al1 #bda #fgc ,vel\t ,c>mlite1 #bch #fie;a ,vel\t *ick51 cold1 = supp]s1 #bdd #fge ,vel\t ,comtesse1 #bch #fgg ,vel\t ,cressonnire1 #bci #fgf ,vel\t1 cucumb]1 #bch #fgh ,vel\t ,dame ,blan*e1 #bci #fgf ,vel\t ,danoise1 #bch #fgi ,vel\t d',artois1 #bci #fhj ,vel\t d'p]lans1 #bci #fha ,vel\t d'p]lans ,jo9ville1 #bdj #fhb ,vel\t d'p]lans ,pr9cesse1 #bdj #fhd ,vel\t de ,hom>d1 #bda #fhe ,vel\t de ,hom>d ,clevel&1 #bda #fhi ,vel\t de ,hom>d la ,p]sane1 #bdb #fhf ,vel\t de ,hom>d l',indi5ne1 #bda #fhg ,vel\t de ,hom>d l',ori5tale1 #bda #fhh ,vel\t de ,hom>d au ,paprika1 #bdb #fib ,vel\t ,m>ie ,l\ise1 #bdc #fic ,vel\t ,m>ie ,/u>t1 #bdc #fgd ,vel\t ,niv]naise1 #bch #fia ,vel\t ,isol9e1 #bdc #bf ,vel\t sauce1 de ,volaille1 #bj #bf;a ,vel\t sauce1 fi%1 #bj #be ,vel\t sauce1 ord9>y1 #bj #bg ,vel\t sauce1 ?ick5$1 #ba #fhc ,vel\t ,sicili5ne1 #bdj #fgg ,vel\t ,cressonnire1 #bci #bdb ,vel\ts1 !1 #aja #ajg ,v5etian sauce1 #dd ,v5ison4 ,see ,*evreuil #bdif1 #bdih ,v]micelli pudd+1 #gcd #bcbd-bf ,vi5nese fritt]s1 #gag #bdda ,village cu/>d1 #gba #ajh ,vill]oy sauce1 #dd #aji ,vill]oy sauce1 s\bise1 #dd #aaj ,vill]oy sauce1 tomate1 #dd #abi ,v9aigrette sauce1 #ea #acb ,v9c5t sauce1 #ea #bada ,v9e leaves1 /uff$1 #fdg #bggf ,violet ice1 #gid #bedj ,violet1 ,s\ffl )1 #gda #afee ,volaille1 ,b\d9s de1 la ,ri*elieu1 #ebc #afef ,volaille1 ,b\d9s de1 ,s\bise1 #ebd #affe ,volaille1 ,bro*ettes de ,foies de1 #ebg #afei ,volaille1 ,capilotade1 #ebd #bcji ,volaille1 ,c>casses de1 #fhj #gac ,volaille1 ,crme de1 ,pr9cesse1 #bdi #affe ,volaille1 ,bro*ettes de ,foies de1 #ebg #afff ,volaille1 ,foies de1 et ,rognons sauts au ,v9 ,r\ge1 #ebg #affi ,volaille1 ,fritt de1 #ebh #agjh ,volaille1 ,galant9e de1 #ech #agab ,volaille1 ,mayonnaise de1 #eda #agjg ,volaille1 ,mdaillons de1 ,ra*el1 #ech #agaa ,volaille1 ,m\sse de1 cold1 #eda #afgj ,volaille1 ,m\ssel9es de1 #ebh #afgg ,volaille1 ,m\ssel9es de1 la ,flor5t9e1 #ebi #afgb ,volaille1 ,m\ssel9es de1 l',indi5ne1 #ebi #afgd ,volaille1 ,m\ssel9es de1 la ,patti1 #ebi #afge ,volaille1 ,m\ssel9es de1 la ,sicili5ne1 #ebi #afga ,volaille1 ,m\ssel9es de1 ,alex&ra1 #ebi #afgc ,volaille1 ,m\ssel9es de1 au ,paprika1 #ebi #afgj ,volaille1 ,m\sses de1 #ebh #agji ,volaille1 ,pa9 de1 cold1 #edj #afgh ,volaille1 ,pilaw de1 #ecj #afgi ,volaille1 ,pilaw de1 la ,grecque1 #ecj #afhj ,volaille1 ,pilaw de1 l',ori5tale1 #ecj #afha ,volaille1 ,pilaw de1 la ,p>isi5ne1 #ecj #afhb ,volaille1 ,pilaw de1 la ,turque1 #ecj #afeh ,volaille1 ,qu5elles de1 d',uzs1 #ebd #afeg ,volaille1 ,qu5elles de1 ,morl&1 #ebd #afhc ,volaille1 ,s\ffls de1 #eca #afhf ,volaille1 ,s\ffls de1 la ,prigord1 #eca #afhe ,volaille1 ,s\ffls de1 ) cook$ meat1 #eca #afhd ,volaille1 ,s\ffls de1 ) raw meat1 #eca #agaj ,volaille1 ,suprmes de1 la ,jeannette1 #edj #afad ,volaille1 ,suprmes de1 la ,poj>ski1 #eac #afac ,volaille1 ,suprmes de1 la ,polignac1 #eac #afbj ,volaille1 ,suprmes de1 la ,valois1 #eae #aehd ,volaille1 ,suprmes de1 ,agns ,sorel1 #ejh #aehe ,volaille1 ,suprmes de1 ,alex&ra1 #eji #afjc ,volaille1 ,suprmes de1 l',indi5ne1 #eab #afaj ,volaille1 ,suprmes de1 l',ori5tale1 #eac #aehf ,volaille1 ,suprmes de1 ,ambassadrice1 #eji #aehg ,volaille1 ,suprmes de1 ,arlsi5ne1 #eji #afab ,volaille1 ,suprmes de1 au ,p>mesan1 #eac #aehi ,volaille1 ,suprmes de1 aux ,*ampignons blanc1 #eji #aeij ,volaille1 ,suprmes de1 aux ,*ampignons brun1 #eaj #aeii ,volaille1 ,suprmes de1 aux ,fonds d',arti*auts1 #eaa #aehh ,volaille1 ,suprmes de1 ,boi/elle1 #eji #aeia ,volaille1 ,suprmes de1 ,*imay1 #eaj #aeib ,volaille1 ,suprmes de1 ,cussy1 #eaj #aeic ,volaille1 ,suprmes de1 ,doria1 #eaj #aeid ,volaille1 ,suprmes de1 ,dreux1 #eaj #aeie ,volaille1 ,suprmes de1 c>late1 #eaj #aeif ,volaille1 ,suprmes de1 cossaise1 #eaj #afaa ,volaille1 ,suprmes de1 en ,papillote1 #eac #aeig ,volaille1 ,suprmes de1 ,favorite1 #eaa #aeih ,volaille1 ,suprmes de1 ,f9ancire1 #eaa #afjj ,volaille1 ,suprmes de1 ,georgette1 #eaa #afja ,volaille1 ,suprmes de1 ,h5ri ,,iv1 #eaa #afjb ,volaille1 ,suprmes de1 ,hongroise1 #eaa #afjd ,volaille1 ,suprmes de1 ,j>d9ire1 #eab #afje ,volaille1 ,suprmes de1 ,judic1 #eab #afjf ,volaille1 ,suprmes de1 ,m>*ale1 #eab #afjg ,volaille1 ,suprmes de1 ,m>yl&1 #eab #afjh ,volaille1 ,suprmes de1 ,montp5si]1 #eab #afji ,volaille1 ,suprmes de1 ,orly1 #eac #afae ,volaille1 ,suprmes de1 ,rg5ce1 #ead #afaf ,volaille1 ,suprmes de1 ,ri*elieu1 #ead #afag ,volaille1 ,suprmes de1 ,ross9i1 #ead #afah ,volaille1 ,suprmes de1 ,talleyr&1 #ead #afai ,volaille1 ,suprmes de1 ,val5ay1 #eae #afba ,volaille1 ,suprmes de1 ,v]neuil1 #eae #afbb ,volaille1 ,suprmes de1 ,vill]oy1 #eae #afgf ,volaille1 ,sylphides de1 #ebi #afbg ,volaille1 ,ursul9es de ,nancy1 #eag #fie;a ,volaille1 ,vel\t1 cold1 = supp]s1 #bdd #bcij ,vol-au-,v5t cru/1 #gjd #abif ,vol-au-,v5t de ,c]velle1 #dcj #aghb ,vol-au-,v5t de ,pigeonneaux1 #efe #abdc ,vol-au-,v5t de ,ris de ,veau1 #daf ,w4 #bgec ,walnut ice-cream1 #gia #fgg ,wat]cress1 ,vel\t (1 #bci #ajdb ,wat]zoi1 #cea #bcce ,wel%-r>ebit1 #fhe #fii ,:eat1 gre51 cream (1 #bde #abh ,:isk$ ,mayonnaise sauce1 #ej #fg ,:ite ,bordelaise sauce1 #cd #gb ,:ite ,*aud-froid sauce1 #ce #aa ,:ite fi% /ock1 #aa #bdh ,:ite meats1 brais+ (1 #aaj #ba ,:ite r\x1 #ah ,:ite sauces1 ! small1 #cc-dg #aaa ,:ite w9e sauce1 #de #ajcf ,:itebait1 #cdh #bifh ,:ite-currant jelly1 #hbf #bdjb ,:ipp$ cream1 #gaa ,:it+4 ,see ,m]lan #aich ,widgeon1 #fjd #aiha ,widgeon1 roa/1 #fad #aicf ,wild duck1 #fjd #aiha ,wild duck1 roa/1 #fad #biej ,w9e la ,franaise1 #hai #bidh ,w9e1 hot1 #hai #bidi ,w9e1 hot1 ) orange1 #hai #aaa ,w9e sauce1 :ite1 #de ,woodcock4 ,see also ,bcasse #ahgd ,woodcock & snipe1 #eib ,y4 #ccc ,york ,cones1 #aej #aidc ,york%ire pudd+1 #fje ,z4 #acii ,zamp9o de ,modne1 #dei #adjj ,zamp9o1 froid1 #dei ,,pr9t$ ,,9 ,,great ,,brita9 ,,by ,r4 ,,clay ,,& ,,sons1 ,,ltd41 ,,brunswick ,,/reet1 ,,/am=d ,,/reet1 ,s4,e4 #a1 ,,& ,,bungay1 ,,suffolk4 ,transcrib]'s ,note ,! f9al ?ree *apt]s h be5 r5umb]$ to mat* ! ,table ( ,cont5ts4 ,inconsi/5cies 9 numb]+--or n--( subhead+s rema9 z pr9t$4 ,acc5t+ ( upp]case words 9 recipe head+s has be5 regul>is$ only if bo? acc5t$ & unacc5t$ =ms appe> 9 recipe head+s 9 ! orig9al4 ,:]e a ^w t w\ld be acc5t$ if l[]case appe>s 9 ! orig9al consi/5tly unacc5t$ :5 upp]cas$ ! unacc5t$ =m is reta9$ z pr9t$ 7eg 8,a ,,la0 b 8 la074 ,recipe numb]s h be5 correct$ :]e ! pr9t$ numb] 0 obvi\sly out ( sequ5ce4 ,"s cross-ref]5ces h be5 correct$1 & a r$undant index entry has be5 remov$4 ,inconsi/5cies 9 hyph5ation rema9 z pr9t$4 ,! notation ,text d5otes ! use ( small capitals 9 ! orig9al4 ,! notation ,text d5otes ! semantic use ( bold 9 ! orig9al4