id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
hvd.rsmd1d	Ude, Louis Eustache.	The French cook by Louis Eustache Ude 	1822		.txt	text/plain	108960	8352	92	pen to be brown, pour a spoonful of cream into it, to restore the white colour, and put a little cayenne and salt. and fry them in a stew-pan with a little butter, till brown. and some carrots, cut in the same manner as for the julienne, and let them stew with a little pepper and salt, and small stew-pan, mix with it a tea-spoonful of flour, moisten with some of the liquor; add a little gråvy to give it a Put the cucumbers into a good sauce tournée, a little sugar, and let them do; then drain them, and reduce the fresh butter, a little salt, half a pint of cream, and a teaspoonful of flour to prevent the water from running out; of fresh butter into a stew-pan, with half a pint of mushrooms, a bunch of parsley and of small green onions; add	./cache/hvd.rsmd1d.pdf	./txt/hvd.rsmd1d.txt