id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433017317763	Beauvilliers, A. B. .	The art of French cookery 	1827		.txt	text/plain	129869	5946	83	with a little pepper; boil, and skim it, mince a spoonful or two of capers; when ready to serve, add the butter of one or two anchovies ; pass it through a search, boiling water ; cover, and let them infuse three quarters of an hour ; strain, and put the juice in a stewpan with three skimming spoonfuls of velouté, half a cut them round or in slices; put them into a stewpan with three large spoonfuls of velouté ; let them simmer; make a thickening with two yolks of eggs, mix melted butter, and a little salt; grill them of a fine colour; glaze and dish them en couronne ; in mixing strong paper and a cover ; let them boil, and then simmer with very little fire over, as it would alter the colour; when done drain them, and serve them upon a	./cache/nyp.33433017317763.pdf	./txt/nyp.33433017317763.txt