id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
hvd.rsmczx	Ude, Louis Eustache.	The French cook, or, The art of cookery : developed in all its branches by Louis Eustache Ude 	1815		.txt	text/plain	101244	8702	94	into the stew-pan four spoonfuls of white vinegar, and a small bit of sugar. fine, throw it into your sauce with a little salt ready to serve up, you must add a beurre đanchois, and a little butter kneaded with flour. When chopt fine you put it in a stewpan with a little butter ; let it fry a long time a long time and very fine, fry it gently in a stewpan with a little butter. Take a spoonful of fine herbs, such as mushrooms, parsley, shalots, and a little butter, which When done have a little parsley chopt very fine, blanch it, drain it, and let fine, some parsley likewise, a little thyme, pepper, salt, crumbs of bread, lemon peel also Let the sauce boil a little to see sauce has boiled for an hour you put the members into another clean stew-pan, and drain the	./cache/hvd.rsmczx.pdf	./txt/hvd.rsmczx.txt