id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433056925146	Brisse, Léon, baron	366 menus and 1200 recipes of the Baron Brisse, in French and English translated by Mrs. Matthew Clark 	1882		.txt	text/plain	43803	4328	93	Piece de bceuf bouillie sauce aux Boiled beef and tomatoes. A few minutes before serving, line the bottom of your souptureen with crusts of bread, pour sufficient boiling clear stock Iii dressing the carp, be careful to open it as little as possible ; tie up the head and place in a fish-pan, pour some boiling vinegar over it, then a tumbler of red wine, three large herbs, salt and pepper; when sufficiently done, add the required quantity of water, boil well, and thicken with yolks of onions, salt, and pepper; boil for half an hour, add the crayfish, be careful they are well covered with the sauce, boil for Cut up into small pieces, warm in a saucepan with butter, salt, and pepper, stir in a little flour, moister paste, made of eggs, flour,-cream, pepper, salt, and half a wineglass of brandy ; fry in either olive oil or lard ; serve garnished	./cache/nyp.33433056925146.pdf	./txt/nyp.33433056925146.txt