id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433056930906	Filippini, Alexander.	One hundred ways of cooking fish By Filippini 	1892		.txt	text/plain	9791	786	93	cover with cold water, season with a handful of salt, add one mediumsized, sliced onion, half a wine-glassful of white vinegar, eight whole Dress the fish on a hot dish, pour a gill of maître d'hôtel sauce (No. 107) over, decorate with parsley-greens, and serve. gravy in a saucepan, with two tablespoonfuls of cooked herbs (No. 113), moistening with half a pint of Allemande sauce (No. 114). minutes; fry them for three minutes in very hot fat; drain, add another half a pinch of salt, and arrange them on a dish on a folded Cut one and a half pounds of eels into pieces, put them in a saucepan with a tablespoonful of butter; fry two minutes; add a glassful Cook for ten minutes, then add half a pint of good velouté (No. 119), six mushrooms, twelve blanched oysters, six fish	./cache/nyp.33433056930906.pdf	./txt/nyp.33433056930906.txt