id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
nyp.33433082253307	Soyer, Alexis	The gastronomic regeneration : a simplified and entirely new system of cookery with nearly two thousand practical receipts ... illustrated with numerous engravings and correct and minute plans how kitchens of every size ... are to be constructed and furnished / by A. Soyer. 	1849		.txt	text/plain	269719	12347	82	then mix in one tablespoonful of flour, add a pint of demiglace (No. 9), and ten tablespoonfuls of brown gravy (No. 135), boil altogether until the onions are quite done, season with a little pepper, salt, and grated nutmeg, rub it rather thick; then add one tablespoonful of chopped mushrooms, boil it another minute, then pass it through a tammie into a clean stewpan; when just ready to serve, boil it it through a tammie into another stewpan, add your currants, season with a little cayenne pepper, and salt if required, pour the sauce round the haunch, and serve. pieces in crown upon mashed potatoes, have ready the following sauce : put a pint of white sauce (No. 7) in a stewpan, with eight spoonfuls of good white stock, boil ten minutes, keeping it stirred, add two ounces of maitre d'hôtel spoon, season a little high, add half a tablespoonful of currant jelly, sauce round and serve.	./cache/nyp.33433082253307.pdf	./txt/nyp.33433082253307.txt