id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433056931250	Francatelli, Charles Elmé	The cook's guide, and housekeeper's & butler's assistant: a practical treatise on English and foreign cookery in all its branches ... by Charles Elmé Francatelli ... With upwards of forty illustrations ... 	1867		.txt	text/plain	150288	9753	86	Butter or Butter-Lobster-Shrimp Muscle White OysterBrown Oyster-Egg-Port-Wine, for Wild Fowl-Venison-ParsleyAnchovy-Apple-Green Gooseberry-Fennel-MustardBrown Butter-Onion-Bretonne Green Ravigote — SoubiseNeapolitan-Bourguignotte Poor-man's — Cardinal-RichelieuShalot—Truffle Mushroom-Périgueux — Salmis, ProvençaleBread-Fried Bread-crumbs-Spinach Greening— Indian Sauce of eggs with half a pint of cold water, and a table-spoonful of tarragon vinegar, and having well mixed this in one ounce of flour, half a pint of stock, or water, a spoonful of brown colouring, pepper, and salt; stir over the Put a gill of any good white sauce into a small stewpan, add a lump of lobster-spawn butter, No. 35, a little the pulp in a small stewpan, add a pat of butter, a spoonful of flour, a little pepper and salt, a bit of glaze, and a a little salt, and a quart of good stock, or water; boil together for three minutes, and then add some small slices	./cache/nyp.33433056931250.pdf	./txt/nyp.33433056931250.txt