id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433056931235	Francatelli, Charles Elmé	The modern cook : a practical guide to the culinary art in all its branches, comprising in addition to English cookery, the most approved and recherché systems of French, Italian, and German cookery by Charles Elmé Francatelli 	1855		.txt	text/plain	253066	14642	84	Chop, separately, a large gravy-spoonful of prepared white mushrooms, three shalots, and a handful of parsley; place these in a stewpan with an onnce of fresh butter, a pinch of minionette pepper, a add a piece of glaze about the size of a walnut, a small gravy-spoonful of worked Espagnole sauce, and a little blond of veal; having of a fine yellow color; drain off the butter, add a pinch of minionette pepper, with a little brown sauce and consommi; set this to boil water for three minutes, drain them on a sieve, place them in a stewpan with an ounce of sugar, a pat of butter and a little salt; moisten and extracting the centre from each; boil them from three to five minutes in water, drain them on a napkin, and then place them in a sautapan well buttered, add a little sugar, and sufficient broth to cover the	./cache/nyp.33433056931235.pdf	./txt/nyp.33433056931235.txt