id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433056928488	Dallas, E. S. .	Kettner's book of the table : a manual of cookery, practical, theoretical, historical 	1877		.txt	text/plain	151191	8682	82	out the mould, and serve it with English butter sauce, butter sauce which is so common in England with boiled comes of intense heat, far above the boiling point, producing the roast savours and the brown appearance ; the the dish ; take the sauce, finish it with a little fresh butter, when we have the good English word broth ?-for everything pertaining to which see Soup. English sauce commonly called melted butter. into a stewpan with a pat of butter, a little sugar, a wineglassful of cream, pepper and salt. wine in which a French cook boils his fish is often so thin that French white wine is better for a fish sauce than sherry great French cook of modern times ; and his cookery ENGLISH SAUCE-—the so-called melted butter, said to be not produce a good sauce, for butter cooked in this way of the French cooks to put ham into all sauces and soups	./cache/nyp.33433056928488.pdf	./txt/nyp.33433056928488.txt