id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433017315817	Allen, Mary L.	Luncheon dishes : comprising menus in French and English for four complete luncheons for six persons, as well as suggestions for appropriate arrangement and decoration of the table for the four seasons spring, summer, autumn and winter by Mary L. Allen 	1891		.txt	text/plain	5025	1151	99	4. Let it get cold ; serve garnished with parsley. 5. Place the jelly in a sauce-pan with the wine, 3. Fry the onion chopped fine in a little butter. 1. Hard boil the eggs; when cold take out the 5. Add the bread-crumbs and egg, mix well. meat, cover the top with rice, and steam threequarters of an hour-turn out, and pour tomato Heat the tomato katsup in a sauce pan, pour 1 dessert-spoonful chopped parsley, pepper 2. Pour in a sauce-pan, add the sherry and sugar 4. Put the lid on the sauce-pan, and boil half pepper and lemon juice, and boil up. 6. Serve with a thick white sauce poured over and the hard-boiled eggs, all cut up in neat pieces, were boiled, put all together in a sauce-pan, and fill it with boiling, water and lay the hot plate to be	./cache/nyp.33433017315817.pdf	./txt/nyp.33433017315817.txt