id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
njp.32101013154867	Filippini, Alexander.	The table: how to buy food, how to cook it and how to serve it--Supplement to The table 	1890		.txt	text/plain	208606	21486	92	of tomato sauce (No. 205), and three pints of consommé (No. 100), seasoning with half a pinch each of salt and pepper; add two tablespoonfuls of whole into a saucepan, and moisten with three pints of white broth (No. 99), one ounce of butter, and half a tablespoonful of salt and a teaspoonful of pepper. one quart of consommé (No. 100); add half a pint of thin tomato sauce (No. 205), boil for ten minutes, and serve with twelve small quenelles of godiveau. for three minutes; then add one tablespoonful of glace de viande (No. 141), let come to a boil; add half a pint of good Allemande sauce (No. 210). small pieces, and put them into a saucepan, with half an ounce of good butter, six mushrooms, and one truffle, all nicely cut into dice-shape.	./cache/njp.32101013154867.pdf	./txt/njp.32101013154867.txt