The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches ...

Allemande sauce anchovies bain-marie baked baking-sheet basin Béchamel Béchamel sauce beef braize bread-crumbs broth brown sauce buttered paper cake carrots celery chickens chopped clarified butter cloves consommé cover crayfish cream croquettes croutons cutlets dish drain entrée Entremêts Espagnole sauce faggot of parsley fat bacon fill the centre fillets fish flour force-meat foregoing four ounces fowl fresh butter fried half a pint hour inch jelly l'Anglaise larded lemon lemon-juice light colour little salt lobster mirepoix mixed moisten mould mushrooms mutton napkin nutmeg onions oven Parmesan cheese parsley partridges pepper and salt pheasants prepared previously pudding purée quantity quenelles ragout remove rice Roast sautapan scollops season with pepper send to table serve shalots sieve simmer slices slow fire small quenelles small stewpan soup spoonful stewed stir stove-fire Suprême sauce sweetbreads tammy thin thyme trim truffles turnips veal Velouté sauce whole yolks of eggs