id	sid	tid	token	lemma	pos
18542	1	1	May	May	NNP
18542	1	2	Gautry	Gautry	NNP
18542	1	3	(	(	-LRB-
18542	1	4	1905	1905	CD
18542	1	5	-	-	SYM
18542	1	6	2005	2005	CD
18542	1	7	)	)	-RRB-
18542	1	8	HOW	how	WRB
18542	1	9	TO	to	IN
18542	1	10	COOK	COOK	NNP
18542	1	11	FISH	FISH	NNS
18542	1	12	BY	by	IN
18542	1	13	OLIVE	olive	NN
18542	1	14	GREEN	green	JJ
18542	1	15	[	[	-LRB-
18542	1	16	Page	page	NN
18542	1	17	iii	iii	NN
18542	1	18	]	]	-RRB-
18542	1	19	CONTENTS	content	NNS
18542	1	20	CHAP	CHAP	NNP
18542	1	21	.	.	.
18542	2	1	I.	I.	NNP
18542	3	1	THE	the	DT
18542	3	2	CATCHING	catching	NN
18542	3	3	OF	of	IN
18542	3	4	UNSHELLED	UNSHELLED	NNP
18542	3	5	FISH	FISH	NNP
18542	3	6	II	ii	CD
18542	3	7	.	.	.
18542	4	1	FISH	FISH	NNS
18542	4	2	IN	in	IN
18542	4	3	SEASON	season	NN
18542	4	4	III	iii	CD
18542	4	5	.	.	.
18542	5	1	ELEVEN	eleven	NN
18542	5	2	COURT	COURT	NNP
18542	5	3	BOUILLONS	BOUILLONS	NNP
18542	5	4	IV	IV	NNP
18542	5	5	.	.	.
18542	6	1	ONE	one	CD
18542	6	2	HUNDRED	hundred	CD
18542	6	3	SIMPLE	SIMPLE	NNP
18542	6	4	FISH	FISH	NNS
18542	6	5	SAUCES	sauce	NNS
18542	6	6	V.	v.	VBP
18542	6	7	TEN	ten	NN
18542	6	8	WAYS	ways	NN
18542	6	9	TO	to	IN
18542	6	10	SERVE	SERVE	NNP
18542	6	11	ANCHOVIES	ANCHOVIES	NNP
18542	6	12	VI	VI	NNP
18542	6	13	.	.	.
18542	7	1	FORTY	FORTY	NNP
18542	7	2	-	-	HYPH
18542	7	3	FIVE	five	CD
18542	7	4	WAYS	way	NNS
18542	7	5	TO	to	IN
18542	7	6	COOK	COOK	NNP
18542	7	7	BASS	BASS	NNP
18542	7	8	VII	vii	NN
18542	7	9	.	.	.
18542	8	1	EIGHT	eight	CD
18542	8	2	WAYS	way	NNS
18542	8	3	TO	to	TO
18542	8	4	COOK	COOK	NNP
18542	8	5	BLACKFISH	BLACKFISH	NNS
18542	8	6	VIII	viii	VB
18542	8	7	.	.	.
18542	9	1	TWENTY	TWENTY	NNP
18542	9	2	-	-	HYPH
18542	9	3	SIX	SIX	NNP
18542	9	4	WAYS	ways	NN
18542	9	5	TO	to	IN
18542	9	6	COOK	COOK	NNP
18542	9	7	BLUEFISH	BLUEFISH	NNP
18542	9	8	IX	IX	NNP
18542	9	9	.	.	.
18542	10	1	FIVE	five	CD
18542	10	2	WAYS	way	NNS
18542	10	3	TO	to	IN
18542	10	4	COOK	COOK	NNP
18542	10	5	BUTTERFISH	BUTTERFISH	NNP
18542	10	6	X.	X.	NNP
18542	10	7	TWENTY	TWENTY	NNP
18542	10	8	-	-	HYPH
18542	10	9	TWO	TWO	NNP
18542	10	10	WAYS	way	NNS
18542	10	11	TO	to	IN
18542	10	12	COOK	COOK	NNP
18542	10	13	CARP	CARP	NNP
18542	10	14	XI	XI	NNP
18542	10	15	.	.	.
18542	11	1	SIX	six	CD
18542	11	2	WAYS	way	NNS
18542	11	3	TO	to	IN
18542	11	4	COOK	COOK	NNP
18542	11	5	CATFISH	CATFISH	NNS
18542	11	6	XII	xii	NN
18542	11	7	.	.	.
18542	12	1	SIXTY	SIXTY	NNP
18542	12	2	-	-	HYPH
18542	12	3	SEVEN	seven	NN
18542	12	4	WAYS	way	NNS
18542	12	5	TO	to	TO
18542	12	6	COOK	COOK	NNP
18542	12	7	CODFISH	CODFISH	NNS
18542	12	8	XIII	xiii	NN
18542	12	9	.	.	.
18542	13	1	FORTY	FORTY	NNP
18542	13	2	-	-	HYPH
18542	13	3	FIVE	five	CD
18542	13	4	WAYS	ways	NN
18542	13	5	TO	to	IN
18542	13	6	COOK	COOK	NNP
18542	13	7	EELS	EELS	NNP
18542	13	8	XIV	XIV	NNP
18542	13	9	.	.	.
18542	14	1	FIFTEEN	fifteen	JJ
18542	14	2	WAYS	way	NNS
18542	14	3	TO	to	IN
18542	14	4	COOK	COOK	NNP
18542	14	5	FINNAN	FINNAN	NNP
18542	14	6	HADDIE	HADDIE	NNP
18542	14	7	[	[	-LRB-
18542	14	8	Page	page	NN
18542	14	9	iv	iv	IN
18542	14	10	]	]	-RRB-
18542	14	11	XV	XV	NNP
18542	14	12	.	.	.
18542	15	1	THIRTY	thirty	JJ
18542	15	2	-	-	HYPH
18542	15	3	TWO	two	CD
18542	15	4	WAYS	way	NNS
18542	15	5	TO	to	IN
18542	15	6	COOK	COOK	NNP
18542	15	7	FLOUNDER	FLOUNDER	NNP
18542	15	8	XVI	XVI	NNP
18542	15	9	.	.	.
18542	16	1	TWENTY	TWENTY	NNP
18542	16	2	-	-	HYPH
18542	16	3	SEVEN	seven	NN
18542	16	4	WAYS	way	NNS
18542	16	5	TO	to	IN
18542	16	6	COOK	COOK	NNP
18542	16	7	FROG	FROG	NNP
18542	16	8	LEGS	LEGS	NNP
18542	16	9	XVII	XVII	NNP
18542	16	10	.	.	.
18542	17	1	TWENTY	TWENTY	NNP
18542	17	2	-	-	HYPH
18542	17	3	TWO	TWO	NNP
18542	17	4	WAYS	way	NNS
18542	17	5	TO	to	IN
18542	17	6	COOK	COOK	NNP
18542	17	7	HADDOCK	HADDOCK	NNP
18542	17	8	XVIII	xviii	VB
18542	17	9	.	.	.
18542	18	1	EIGHTY	EIGHTY	NNP
18542	18	2	WAYS	way	VBD
18542	18	3	TO	to	IN
18542	18	4	COOK	COOK	NNP
18542	18	5	HALIBUT	HALIBUT	NNP
18542	18	6	XIX	XIX	NNP
18542	18	7	.	.	.
18542	19	1	TWENTY	TWENTY	NNP
18542	19	2	-	-	HYPH
18542	19	3	FIVE	five	CD
18542	19	4	WAYS	ways	NN
18542	19	5	TO	to	IN
18542	19	6	COOK	COOK	NNP
18542	19	7	HERRING	HERRING	NNP
18542	19	8	XX	XX	NNP
18542	19	9	.	.	.
18542	20	1	NINE	nine	CD
18542	20	2	WAYS	way	NNS
18542	20	3	TO	to	IN
18542	20	4	COOK	COOK	NNP
18542	20	5	KINGFISH	KINGFISH	NNP
18542	20	6	XXI	XXI	NNP
18542	20	7	.	.	.
18542	21	1	SIXTY	SIXTY	NNP
18542	21	2	-	-	HYPH
18542	21	3	FIVE	five	CD
18542	21	4	WAYS	ways	NN
18542	21	5	TO	to	IN
18542	21	6	COOK	COOK	NNP
18542	21	7	MACKEREL	MACKEREL	NNP
18542	21	8	XXII	XXII	NNP
18542	21	9	.	.	.
18542	22	1	FIVE	five	CD
18542	22	2	WAYS	way	NNS
18542	22	3	TO	to	IN
18542	22	4	COOK	COOK	NNP
18542	22	5	MULLET	MULLET	NNP
18542	22	6	XXIII	XXIII	NNP
18542	22	7	.	.	.
18542	23	1	FIFTEEN	fifteen	JJ
18542	23	2	WAYS	way	NNS
18542	23	3	TO	to	IN
18542	23	4	COOK	COOK	NNP
18542	23	5	PERCH	PERCH	NNP
18542	23	6	XXIV	XXIV	NNP
18542	23	7	.	.	.
18542	24	1	TEN	ten	CD
18542	24	2	WAYS	ways	NN
18542	24	3	TO	to	IN
18542	24	4	COOK	COOK	NNP
18542	24	5	PICKEREL	PICKEREL	NNP
18542	24	6	XXV	XXV	NNP
18542	24	7	.	.	.
18542	25	1	TWENTY	TWENTY	NNP
18542	25	2	WAYS	way	NNS
18542	25	3	TO	to	IN
18542	25	4	COOK	COOK	NNP
18542	25	5	PIKE	pike	NN
18542	25	6	XXVI	XXVI	NNP
18542	25	7	.	.	.
18542	26	1	TEN	ten	CD
18542	26	2	WAYS	ways	NN
18542	26	3	TO	to	IN
18542	26	4	COOK	COOK	NNP
18542	26	5	POMPANO	POMPANO	NNP
18542	26	6	XXVII	XXVII	NNP
18542	26	7	.	.	.
18542	27	1	THIRTEEN	THIRTEEN	VBD
18542	27	2	WAYS	way	NNS
18542	27	3	TO	to	IN
18542	27	4	COOK	COOK	NNP
18542	27	5	RED	red	JJ
18542	27	6	SNAPPER	snapper	NN
18542	27	7	XXVIII	xxviii	NN
18542	27	8	.	.	.
18542	28	1	ONE	one	CD
18542	28	2	HUNDRED	hundred	CD
18542	28	3	AND	and	CC
18542	28	4	THIRTY	thirty	NN
18542	28	5	WAYS	way	NNS
18542	28	6	TO	to	IN
18542	28	7	COOK	COOK	NNP
18542	28	8	SALMON	SALMON	NNP
18542	28	9	XXIX	XXIX	NNP
18542	28	10	.	.	.
18542	29	1	FOURTEEN	fourteen	JJ
18542	29	2	WAYS	way	NNS
18542	29	3	TO	to	IN
18542	29	4	COOK	COOK	NNP
18542	29	5	SALMON	salmon	NN
18542	29	6	-	-	HYPH
18542	29	7	TROUT	trout	NN
18542	29	8	[	[	-LRB-
18542	29	9	Page	page	NN
18542	29	10	v	v	NN
18542	29	11	]	]	-RRB-
18542	29	12	XXX	XXX	NNP
18542	29	13	.	.	.
18542	30	1	TWENTY	TWENTY	NNP
18542	30	2	WAYS	way	NNS
18542	30	3	TO	to	IN
18542	30	4	COOK	COOK	NNP
18542	30	5	SARDINES	sardine	VBZ
18542	30	6	XXXI	XXXI	NNP
18542	30	7	.	.	.
18542	31	1	NINETY	NINETY	NNP
18542	31	2	-	-	HYPH
18542	31	3	FIVE	five	CD
18542	31	4	WAYS	way	NNS
18542	31	5	TO	to	IN
18542	31	6	COOK	COOK	NNP
18542	31	7	SHAD	SHAD	NNP
18542	31	8	XXXII	XXXII	NNP
18542	31	9	.	.	.
18542	32	1	SIXTEEN	SIXTEEN	NNS
18542	32	2	WAYS	ways	NN
18542	32	3	TO	to	IN
18542	32	4	COOK	COOK	NNP
18542	32	5	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	32	6	XXXIII	XXXIII	NNP
18542	32	7	.	.	.
18542	33	1	NINE	nine	CD
18542	33	2	WAYS	way	VBD
18542	33	3	TO	to	IN
18542	33	4	COOK	COOK	NNP
18542	33	5	SKATE	SKATE	NNP
18542	33	6	XXXIV	XXXIV	NNP
18542	33	7	.	.	.
18542	34	1	THIRTY	thirty	JJ
18542	34	2	-	-	HYPH
18542	34	3	FIVE	five	CD
18542	34	4	WAYS	ways	NN
18542	34	5	TO	to	IN
18542	34	6	COOK	COOK	NNP
18542	34	7	SMELTS	SMELTS	NNP
18542	34	8	XXXV	XXXV	NNP
18542	34	9	.	.	.
18542	35	1	FIFTY	FIFTY	NNP
18542	35	2	-	-	HYPH
18542	35	3	FIVE	five	CD
18542	35	4	WAYS	ways	NN
18542	35	5	TO	to	IN
18542	35	6	COOK	COOK	NNP
18542	35	7	SOLES	SOLES	NNP
18542	35	8	XXXVI	XXXVI	NNP
18542	35	9	.	.	.
18542	36	1	TWENTY	TWENTY	NNP
18542	36	2	-	-	HYPH
18542	36	3	FIVE	five	CD
18542	36	4	WAYS	ways	NN
18542	36	5	TO	to	IN
18542	36	6	COOK	COOK	NNP
18542	36	7	STURGEON	STURGEON	NNP
18542	36	8	XXXVII	XXXVII	NNP
18542	36	9	.	.	.
18542	37	1	FIFTY	fifty	NN
18542	37	2	WAYS	way	VBZ
18542	37	3	TO	to	IN
18542	37	4	COOK	COOK	NNP
18542	37	5	TROUT	trout	NN
18542	37	6	XXXVIII	xxxviii	NN
18542	37	7	.	.	.
18542	38	1	FIFTEEN	fifteen	JJ
18542	38	2	WAYS	way	NNS
18542	38	3	TO	to	IN
18542	38	4	COOK	COOK	NNP
18542	38	5	TURBOT	TURBOT	NNP
18542	38	6	XXXIX	XXXIX	NNP
18542	38	7	.	.	.
18542	39	1	FIVE	five	CD
18542	39	2	WAYS	way	NNS
18542	39	3	TO	to	IN
18542	39	4	COOK	COOK	NNP
18542	39	5	WEAKFISH	WEAKFISH	NNP
18542	39	6	XL	XL	NNP
18542	39	7	.	.	.
18542	40	1	FOUR	four	CD
18542	40	2	WAYS	way	NNS
18542	40	3	TO	to	IN
18542	40	4	COOK	COOK	NNP
18542	40	5	WHITEBAIT	WHITEBAIT	NNP
18542	40	6	XLI	XLI	NNP
18542	40	7	.	.	.
18542	41	1	TWENTY	TWENTY	NNP
18542	41	2	-	-	HYPH
18542	41	3	FIVE	five	CD
18542	41	4	WAYS	ways	NN
18542	41	5	TO	to	TO
18542	41	6	COOK	cook	VB
18542	41	7	WHITEFISH	WHITEFISH	NNS
18542	41	8	XLII	xlii	JJ
18542	41	9	.	.	.
18542	42	1	EIGHT	eight	CD
18542	42	2	WAYS	way	NNS
18542	42	3	TO	to	IN
18542	42	4	COOK	COOK	NNP
18542	42	5	WHITING	whiting	NN
18542	42	6	XLIII	xliii	NN
18542	42	7	.	.	.
18542	43	1	ONE	one	CD
18542	43	2	HUNDRED	hundred	CD
18542	43	3	MISCELLANEOUS	miscellaneous	JJ
18542	43	4	RECIPES	recipe	NNS
18542	43	5	XLIV	xliv	NN
18542	43	6	.	.	.
18542	44	1	BACK	BACK	NNP
18542	44	2	TALK	TALK	NNP
18542	44	3	XLV	XLV	NNP
18542	44	4	.	.	.
18542	45	1	ADDITIONAL	ADDITIONAL	NNP
18542	45	2	RECIPES	RECIPES	NNP
18542	45	3	INDEX	index	NN
18542	45	4	[	[	-LRB-
18542	45	5	Page	page	NN
18542	45	6	1	1	CD
18542	45	7	]	]	-RRB-
18542	45	8	HOW	how	WRB
18542	45	9	TO	to	IN
18542	45	10	COOK	COOK	NNP
18542	45	11	FISH	FISH	NNS
18542	45	12	*	*	NFP
18542	45	13	*	*	NFP
18542	45	14	*	*	NFP
18542	45	15	*	*	NFP
18542	45	16	*	*	NFP
18542	45	17	THE	the	DT
18542	45	18	CATCHING	catching	NN
18542	45	19	OF	of	IN
18542	45	20	UNSHELLED	UNSHELLED	NNP
18542	45	21	FISH	FISH	NNP
18542	45	22	"	"	''
18542	45	23	First	first	RB
18542	45	24	catch	catch	VBP
18542	45	25	your	-PRON-	PRP$
18542	45	26	hare	hare	NN
18542	45	27	,	,	,
18542	45	28	"	"	''
18542	45	29	the	the	DT
18542	45	30	old	old	JJ
18542	45	31	cookery	cookery	NN
18542	45	32	books	book	NNS
18542	45	33	used	use	VBN
18542	45	34	to	to	TO
18542	45	35	say	say	VB
18542	45	36	,	,	,
18542	45	37	and	and	CC
18542	45	38	hence	hence	RB
18542	45	39	it	-PRON-	PRP
18542	45	40	is	be	VBZ
18542	45	41	proper	proper	JJ
18542	45	42	,	,	,
18542	45	43	in	in	IN
18542	45	44	a	a	DT
18542	45	45	treatise	treatise	NN
18542	45	46	devoted	devote	VBN
18542	45	47	entirely	entirely	RB
18542	45	48	to	to	IN
18542	45	49	the	the	DT
18542	45	50	cooking	cooking	NN
18542	45	51	of	of	IN
18542	45	52	Unshelled	Unshelled	NNP
18542	45	53	Fish	Fish	NNP
18542	45	54	,	,	,
18542	45	55	to	to	TO
18542	45	56	pay	pay	VB
18542	45	57	passing	pass	VBG
18542	45	58	attention	attention	NN
18542	45	59	to	to	IN
18542	45	60	the	the	DT
18542	45	61	Catching	catching	NN
18542	45	62	,	,	,
18542	45	63	or	or	CC
18542	45	64	what	what	WP
18542	45	65	the	the	DT
18542	45	66	Head	Head	NNP
18542	45	67	of	of	IN
18542	45	68	the	the	DT
18542	45	69	House	House	NNP
18542	45	70	terms	term	VBZ
18542	45	71	the	the	DT
18542	45	72	Masculine	Masculine	NNP
18542	45	73	Division	Division	NNP
18542	45	74	of	of	IN
18542	45	75	the	the	DT
18542	45	76	Subject	Subject	NNP
18542	45	77	.	.	.
18542	46	1	As	as	IN
18542	46	2	it	-PRON-	PRP
18542	46	3	is	be	VBZ
18542	46	4	evident	evident	JJ
18542	46	5	that	that	IN
18542	46	6	the	the	DT
18542	46	7	catching	catching	NN
18542	46	8	must	must	MD
18542	46	9	,	,	,
18542	46	10	in	in	IN
18542	46	11	every	every	DT
18542	46	12	case	case	NN
18542	46	13	precede	precede	VB
18542	46	14	the	the	DT
18542	46	15	cooking	cooking	NN
18542	46	16	--	--	:
18542	46	17	but	but	CC
18542	46	18	not	not	RB
18542	46	19	too	too	RB
18542	46	20	far	far	RB
18542	46	21	--	--	:
18542	46	22	the	the	DT
18542	46	23	preface	preface	NN
18542	46	24	is	be	VBZ
18542	46	25	the	the	DT
18542	46	26	place	place	NN
18542	46	27	to	to	TO
18542	46	28	begin	begin	VB
18542	46	29	.	.	.
18542	47	1	Shell	Shell	NNP
18542	47	2	-	-	HYPH
18542	47	3	fish	fish	NN
18542	47	4	are	be	VBP
18542	47	5	,	,	,
18542	47	6	comparatively	comparatively	RB
18542	47	7	,	,	,
18542	47	8	slow	slow	JJ
18542	47	9	of	of	IN
18542	47	10	movement	movement	NN
18542	47	11	,	,	,
18542	47	12	without	without	IN
18542	47	13	guile	guile	NN
18542	47	14	,	,	,
18542	47	15	pitifully	pitifully	RB
18542	47	16	trusting	trust	VBG
18542	47	17	,	,	,
18542	47	18	and	and	CC
18542	47	19	very	very	RB
18542	47	20	easily	easily	RB
18542	47	21	caught	catch	VBN
18542	47	22	.	.	.
18542	48	1	Observe	observe	VB
18542	48	2	the	the	DT
18542	48	3	difference	difference	NN
18542	48	4	between	between	IN
18542	48	5	the	the	DT
18542	48	6	chunk	chunk	NN
18542	48	7	of	of	IN
18542	48	8	mutton	mutton	NN
18542	48	9	and	and	CC
18542	48	10	four	four	CD
18542	48	11	feet	foot	NNS
18542	48	12	of	of	IN
18542	48	13	string	string	NN
18542	48	14	with	with	IN
18542	48	15	which	which	WDT
18542	48	16	one	one	NN
18542	48	17	goes	go	VBZ
18542	48	18	crabbing	crabbing	NN
18542	48	19	,	,	,
18542	48	20	and	and	CC
18542	48	21	the	the	DT
18542	48	22	complicated	complicated	JJ
18542	48	23	hooks	hook	NNS
18542	48	24	,	,	,
18542	48	25	rods	rod	NNS
18542	48	26	,	,	,
18542	48	27	flies	fly	NNS
18542	48	28	,	,	,
18542	48	29	and	and	CC
18542	48	30	reels	reel	NNS
18542	48	31	devoted	devote	VBN
18542	48	32	to	to	IN
18542	48	33	the	the	DT
18542	48	34	capture	capture	NN
18542	48	35	of	of	IN
18542	48	36	unshelled	unshelled	JJ
18542	48	37	fish	fish	NN
18542	48	38	.	.	.
18542	49	1	An	an	DT
18542	49	2	unshelled	unshelled	JJ
18542	49	3	fish	fish	NN
18542	49	4	is	be	VBZ
18542	49	5	lively	lively	JJ
18542	49	6	and	and	CC
18542	49	7	elusive	elusive	JJ
18542	49	8	past	past	IN
18542	49	9	the	the	DT
18542	49	10	power	power	NN
18542	49	11	of	of	IN
18542	49	12	words	word	NNS
18542	49	13	to	to	TO
18542	49	14	portray	portray	VB
18542	49	15	,	,	,
18542	49	16	and	and	CC
18542	49	17	in	in	IN
18542	49	18	this	this	DT
18542	49	19	,	,	,
18542	49	20	undoubtedly	undoubtedly	RB
18542	49	21	,	,	,
18542	49	22	lies	lie	VBZ
18542	49	23	its	-PRON-	PRP$
18542	49	24	desirability	desirability	NN
18542	49	25	.	.	.
18542	50	1	People	People	NNS
18542	50	2	will	will	MD
18542	50	3	travel	travel	VB
18542	50	4	for	for	IN
18542	50	5	two	two	CD
18542	50	6	nights	night	NNS
18542	50	7	and	and	CC
18542	50	8	a	a	DT
18542	50	9	day	day	NN
18542	50	10	to	to	IN
18542	50	11	some	some	DT
18542	50	12	spot	spot	NN
18542	50	13	[	[	-LRB-
18542	50	14	Page	page	NN
18542	50	15	2	2	CD
18542	50	16	]	]	-RRB-
18542	50	17	where	where	WRB
18542	50	18	all	all	DT
18542	50	19	unshelled	unshelled	JJ
18542	50	20	fish	fish	NN
18542	50	21	has	have	VBZ
18542	50	22	once	once	RB
18542	50	23	been	be	VBN
18542	50	24	seen	see	VBN
18542	50	25	,	,	,
18542	50	26	taking	take	VBG
18542	50	27	$	$	$
18542	50	28	59.99	59.99	CD
18542	50	29	worth	worth	NN
18542	50	30	of	of	IN
18542	50	31	fishing	fishing	NN
18542	50	32	tackle	tackle	NN
18542	50	33	,	,	,
18542	50	34	"	"	''
18542	50	35	marked	mark	VBN
18542	50	36	down	down	RP
18542	50	37	from	from	IN
18542	50	38	$	$	$
18542	50	39	60.00	60.00	CD
18542	50	40	for	for	IN
18542	50	41	to	to	IN
18542	50	42	-	-	HYPH
18542	50	43	day	day	NN
18542	50	44	only	only	RB
18542	50	45	,	,	,
18542	50	46	"	"	``
18542	50	47	rent	rent	VB
18542	50	48	a	a	DT
18542	50	49	canoe	canoe	NN
18542	50	50	,	,	,
18542	50	51	hire	hire	VB
18542	50	52	a	a	DT
18542	50	53	guide	guide	NN
18542	50	54	at	at	IN
18542	50	55	more	more	JJR
18542	50	56	than	than	IN
18542	50	57	human	human	JJ
18542	50	58	life	life	NN
18542	50	59	is	be	VBZ
18542	50	60	worth	worth	JJ
18542	50	61	in	in	IN
18542	50	62	courts	court	NNS
18542	50	63	of	of	IN
18542	50	64	law	law	NN
18542	50	65	,	,	,
18542	50	66	and	and	CC
18542	50	67	work	work	VB
18542	50	68	with	with	IN
18542	50	69	dogged	dogged	JJ
18542	50	70	patience	patience	NN
18542	50	71	from	from	IN
18542	50	72	gray	gray	JJ
18542	50	73	dawn	dawn	NN
18542	50	74	till	till	IN
18542	50	75	sunset	sunset	NN
18542	50	76	.	.	.
18542	51	1	And	and	CC
18542	51	2	for	for	IN
18542	51	3	what	what	WP
18542	51	4	?	?	.
18542	52	1	For	for	IN
18542	52	2	one	one	CD
18542	52	3	small	small	JJ
18542	52	4	bass	bass	NN
18542	52	5	which	which	WDT
18542	52	6	could	could	MD
18542	52	7	have	have	VB
18542	52	8	been	be	VBN
18542	52	9	bought	buy	VBN
18542	52	10	at	at	IN
18542	52	11	any	any	DT
18542	52	12	trustworthy	trustworthy	JJ
18542	52	13	market	market	NN
18542	52	14	for	for	IN
18542	52	15	sixty	sixty	CD
18542	52	16	-	-	HYPH
18542	52	17	five	five	CD
18542	52	18	cents	cent	NNS
18542	52	19	,	,	,
18542	52	20	or	or	CC
18542	52	21	,	,	,
18542	52	22	possibly	possibly	RB
18542	52	23	,	,	,
18542	52	24	some	some	DT
18542	52	25	poor	poor	JJ
18542	52	26	little	little	JJ
18542	52	27	kitten	kitten	NN
18542	52	28	-	-	HYPH
18542	52	29	fish	fish	NN
18542	52	30	-	-	HYPH
18542	52	31	offspring	offspring	NN
18542	52	32	of	of	IN
18542	52	33	a	a	DT
18542	52	34	catfish	catfish	NN
18542	52	35	--	--	:
18542	52	36	whose	whose	WP$
18542	52	37	mother	mother	NN
18542	52	38	's	's	POS
18542	52	39	milk	milk	NN
18542	52	40	is	be	VBZ
18542	52	41	not	not	RB
18542	52	42	yet	yet	RB
18542	52	43	dry	dry	JJ
18542	52	44	upon	upon	IN
18542	52	45	its	-PRON-	PRP$
18542	52	46	lips	lip	NNS
18542	52	47	.	.	.
18542	53	1	Other	other	JJ
18542	53	2	fish	fish	NN
18542	53	3	who	who	WP
18542	53	4	have	have	VBP
18542	53	5	just	just	RB
18542	53	6	been	be	VBN
18542	53	7	weaned	wean	VBN
18542	53	8	and	and	CC
18542	53	9	are	be	VBP
18542	53	10	beginning	begin	VBG
18542	53	11	to	to	TO
18542	53	12	notice	notice	VB
18542	53	13	solid	solid	JJ
18542	53	14	food	food	NN
18542	53	15	will	will	MD
18542	53	16	repeatedly	repeatedly	RB
18542	53	17	take	take	VB
18542	53	18	a	a	DT
18542	53	19	hook	hook	NN
18542	53	20	too	too	RB
18542	53	21	large	large	JJ
18542	53	22	to	to	IN
18542	53	23	swallow	swallow	VB
18542	53	24	,	,	,
18542	53	25	and	and	CC
18542	53	26	be	be	VB
18542	53	27	dragged	drag	VBN
18542	53	28	into	into	IN
18542	53	29	the	the	DT
18542	53	30	boat	boat	NN
18542	53	31	,	,	,
18542	53	32	literally	literally	RB
18542	53	33	,	,	,
18542	53	34	by	by	IN
18542	53	35	the	the	DT
18542	53	36	skin	skin	NN
18542	53	37	of	of	IN
18542	53	38	the	the	DT
18542	53	39	teeth	tooth	NNS
18542	53	40	.	.	.
18542	54	1	Note	note	VB
18542	54	2	the	the	DT
18542	54	3	cheerful	cheerful	JJ
18542	54	4	little	little	JJ
18542	54	5	sunfish	sunfish	NN
18542	54	6	,	,	,
18542	54	7	four	four	CD
18542	54	8	inches	inch	NNS
18542	54	9	long	long	JJ
18542	54	10	,	,	,
18542	54	11	which	which	WDT
18542	54	12	is	be	VBZ
18542	54	13	caught	catch	VBN
18542	54	14	first	first	RB
18542	54	15	on	on	IN
18542	54	16	one	one	CD
18542	54	17	side	side	NN
18542	54	18	of	of	IN
18542	54	19	the	the	DT
18542	54	20	boat	boat	NN
18542	54	21	and	and	CC
18542	54	22	then	then	RB
18542	54	23	on	on	IN
18542	54	24	the	the	DT
18542	54	25	other	other	JJ
18542	54	26	,	,	,
18542	54	27	by	by	IN
18542	54	28	the	the	DT
18542	54	29	patient	patient	NN
18542	54	30	fisherman	fisherman	NN
18542	54	31	angling	angle	VBG
18542	54	32	off	off	IN
18542	54	33	a	a	DT
18542	54	34	rocky	rocky	JJ
18542	54	35	,	,	,
18542	54	36	weedy	weedy	JJ
18542	54	37	point	point	NN
18542	54	38	for	for	IN
18542	54	39	bass	bass	NN
18542	54	40	.	.	.
18542	55	1	But	but	CC
18542	55	2	,	,	,
18542	55	3	as	as	IN
18542	55	4	Grover	Grover	NNP
18542	55	5	Cleveland	Cleveland	NNP
18542	55	6	said	say	VBD
18542	55	7	:	:	:
18542	55	8	"	"	``
18542	55	9	He	-PRON-	PRP
18542	55	10	is	be	VBZ
18542	55	11	no	no	DT
18542	55	12	true	true	JJ
18542	55	13	fisherman	fisherman	NN
18542	55	14	who	who	WP
18542	55	15	is	be	VBZ
18542	55	16	willing	willing	JJ
18542	55	17	to	to	TO
18542	55	18	fish	fish	VB
18542	55	19	only	only	RB
18542	55	20	when	when	WRB
18542	55	21	fish	fish	NN
18542	55	22	are	be	VBP
18542	55	23	biting	bite	VBG
18542	55	24	.	.	.
18542	55	25	"	"	''
18542	56	1	The	the	DT
18542	56	2	real	real	JJ
18542	56	3	angler	angler	NN
18542	56	4	will	will	MD
18542	56	5	sit	sit	VB
18542	56	6	all	all	DT
18542	56	7	day	day	NN
18542	56	8	in	in	IN
18542	56	9	a	a	DT
18542	56	10	boat	boat	NN
18542	56	11	in	in	IN
18542	56	12	a	a	DT
18542	56	13	pouring	pour	VBG
18542	56	14	rain	rain	NN
18542	56	15	,	,	,
18542	56	16	eagerly	eagerly	RB
18542	56	17	watching	watch	VBG
18542	56	18	the	the	DT
18542	56	19	point	point	NN
18542	56	20	of	of	IN
18542	56	21	the	the	DT
18542	56	22	rod	rod	NN
18542	56	23	,	,	,
18542	56	24	which	which	WDT
18542	56	25	never	never	RB
18542	56	26	for	for	IN
18542	56	27	an	an	DT
18542	56	28	instant	instant	JJ
18542	56	29	swerves	swerve	VBZ
18542	56	30	a	a	DT
18542	56	31	half	half	JJ
18542	56	32	inch	inch	NN
18542	56	33	from	from	IN
18542	56	34	the	the	DT
18542	56	35	horizontal	horizontal	NN
18542	56	36	.	.	.
18542	57	1	The	the	DT
18542	57	2	real	real	JJ
18542	57	3	angler	angler	NN
18542	57	4	will	will	MD
18542	57	5	troll	troll	VB
18542	57	6	for	for	IN
18542	57	7	miles	mile	NNS
18542	57	8	with	with	IN
18542	57	9	a	a	DT
18542	57	10	hand	hand	NN
18542	57	11	line	line	NN
18542	57	12	and	and	CC
18542	57	13	a	a	DT
18542	57	14	spinner	spinner	NN
18542	57	15	,	,	,
18542	57	16	winding	wind	VBG
18542	57	17	in	in	IN
18542	57	18	the	the	DT
18542	57	19	thirty	thirty	CD
18542	57	20	-	-	HYPH
18542	57	21	five	five	CD
18542	57	22	dripping	dripping	JJ
18542	57	23	feet	foot	NNS
18542	57	24	of	of	IN
18542	57	25	[	[	-LRB-
18542	57	26	Page	page	NN
18542	57	27	3	3	CD
18542	57	28	]	]	-RRB-
18542	57	29	the	the	DT
18542	57	30	lure	lure	NN
18542	57	31	every	every	DT
18542	57	32	ten	ten	CD
18542	57	33	minutes	minute	NNS
18542	57	34	,	,	,
18542	57	35	to	to	TO
18542	57	36	remove	remove	VB
18542	57	37	a	a	DT
18542	57	38	weed	weed	NN
18542	57	39	,	,	,
18542	57	40	or	or	CC
18542	57	41	"	"	``
18542	57	42	to	to	TO
18542	57	43	see	see	VB
18542	57	44	if	if	IN
18542	57	45	she	-PRON-	PRP
18542	57	46	's	be	VBZ
18542	57	47	still	still	RB
18542	57	48	a	a	DT
18542	57	49	-	-	HYPH
18542	57	50	spinnin	spinnin	NN
18542	57	51	'	'	''
18542	57	52	.	.	.
18542	57	53	"	"	''
18542	58	1	Vainly	vainly	RB
18542	58	2	he	-PRON-	PRP
18542	58	3	hopes	hope	VBZ
18542	58	4	for	for	IN
18542	58	5	the	the	DT
18542	58	6	muskellunge	muskellunge	NN
18542	58	7	who	who	WP
18542	58	8	has	have	VBZ
18542	58	9	just	just	RB
18542	58	10	gone	go	VBN
18542	58	11	somewhere	somewhere	RB
18542	58	12	else	else	RB
18542	58	13	,	,	,
18542	58	14	but	but	CC
18542	58	15	,	,	,
18542	58	16	by	by	IN
18542	58	17	the	the	DT
18542	58	18	same	same	JJ
18542	58	19	token	token	NN
18542	58	20	,	,	,
18542	58	21	the	the	DT
18542	58	22	sure	sure	JJ
18542	58	23	-	-	HYPH
18542	58	24	enough	enough	JJ
18542	58	25	angler	angler	NN
18542	58	26	is	be	VBZ
18542	58	27	ready	ready	JJ
18542	58	28	to	to	TO
18542	58	29	go	go	VB
18542	58	30	out	out	RP
18542	58	31	next	next	JJ
18542	58	32	morning	morning	NN
18542	58	33	,	,	,
18542	58	34	rain	rain	NN
18542	58	35	or	or	CC
18542	58	36	shine	shine	NN
18542	58	37	,	,	,
18542	58	38	at	at	IN
18542	58	39	sunrise	sunrise	NN
18542	58	40	.	.	.
18542	59	1	It	-PRON-	PRP
18542	59	2	is	be	VBZ
18542	59	3	a	a	DT
18542	59	4	habit	habit	NN
18542	59	5	of	of	IN
18542	59	6	Unshelled	unshelled	JJ
18542	59	7	Fish	Fish	NNP
18542	59	8	to	to	TO
18542	59	9	be	be	VB
18542	59	10	in	in	IN
18542	59	11	other	other	JJ
18542	59	12	places	place	NNS
18542	59	13	,	,	,
18542	59	14	or	or	CC
18542	59	15	,	,	,
18542	59	16	possibly	possibly	RB
18542	59	17	,	,	,
18542	59	18	at	at	IN
18542	59	19	your	-PRON-	PRP$
18542	59	20	place	place	NN
18542	59	21	,	,	,
18542	59	22	but	but	CC
18542	59	23	at	at	IN
18542	59	24	another	another	DT
18542	59	25	time	time	NN
18542	59	26	.	.	.
18542	60	1	The	the	DT
18542	60	2	guide	guide	NN
18542	60	3	can	can	MD
18542	60	4	never	never	RB
18542	60	5	understand	understand	VB
18542	60	6	what	what	WP
18542	60	7	is	be	VBZ
18542	60	8	wrong	wrong	JJ
18542	60	9	.	.	.
18542	61	1	Five	five	CD
18542	61	2	days	day	NNS
18542	61	3	ago	ago	RB
18542	61	4	,	,	,
18542	61	5	he	-PRON-	PRP
18542	61	6	himself	-PRON-	PRP
18542	61	7	caught	catch	VBD
18542	61	8	more	more	JJR
18542	61	9	bass	bass	NN
18542	61	10	than	than	IN
18542	61	11	he	-PRON-	PRP
18542	61	12	could	could	MD
18542	61	13	carry	carry	VB
18542	61	14	home	home	RB
18542	61	15	,	,	,
18542	61	16	at	at	IN
18542	61	17	that	that	DT
18542	61	18	identical	identical	JJ
18542	61	19	rocky	rocky	JJ
18542	61	20	point	point	NN
18542	61	21	.	.	.
18542	62	1	A	a	DT
18542	62	2	man	man	NN
18542	62	3	from	from	IN
18542	62	4	La	La	NNP
18542	62	5	Porte	Porte	NNP
18542	62	6	,	,	,
18542	62	7	Indiana	Indiana	NNP
18542	62	8	,	,	,
18542	62	9	whom	whom	WP
18542	62	10	he	-PRON-	PRP
18542	62	11	took	take	VBD
18542	62	12	out	out	RP
18542	62	13	the	the	DT
18542	62	14	week	week	NN
18542	62	15	before	before	RB
18542	62	16	,	,	,
18542	62	17	landed	land	VBD
18542	62	18	a	a	DT
18542	62	19	thirty	thirty	CD
18542	62	20	-	-	HYPH
18542	62	21	eight	eight	CD
18542	62	22	pound	pound	NN
18542	62	23	"	"	``
18542	62	24	muskie	muskie	NN
18542	62	25	"	"	''
18542	62	26	in	in	IN
18542	62	27	trolling	troll	VBG
18542	62	28	through	through	IN
18542	62	29	that	that	DT
18542	62	30	same	same	JJ
18542	62	31	narrow	narrow	JJ
18542	62	32	channel	channel	NN
18542	62	33	.	.	.
18542	63	1	In	in	IN
18542	63	2	the	the	DT
18542	63	3	forty	forty	CD
18542	63	4	years	year	NNS
18542	63	5	that	that	IN
18542	63	6	the	the	DT
18542	63	7	guide	guide	NN
18542	63	8	has	have	VBZ
18542	63	9	lived	live	VBN
18542	63	10	in	in	IN
18542	63	11	the	the	DT
18542	63	12	place	place	NN
18542	63	13	,	,	,
18542	63	14	man	man	NN
18542	63	15	and	and	CC
18542	63	16	boy	boy	NN
18542	63	17	,	,	,
18542	63	18	he	-PRON-	PRP
18542	63	19	has	have	VBZ
18542	63	20	never	never	RB
18542	63	21	known	know	VBN
18542	63	22	the	the	DT
18542	63	23	fishing	fishing	NN
18542	63	24	to	to	TO
18542	63	25	be	be	VB
18542	63	26	as	as	RB
18542	63	27	poor	poor	JJ
18542	63	28	as	as	IN
18542	63	29	it	-PRON-	PRP
18542	63	30	is	be	VBZ
18542	63	31	now	now	RB
18542	63	32	.	.	.
18542	64	1	Why	why	WRB
18542	64	2	,	,	,
18542	64	3	even	even	RB
18542	64	4	"	"	``
18542	64	5	ol'	old	NNP
18542	64	6	Pop	Pop	NNP
18542	64	7	Somers	Somers	NNPS
18542	64	8	"	"	''
18542	64	9	has	have	VBZ
18542	64	10	ceased	cease	VBN
18542	64	11	to	to	TO
18542	64	12	fish	fish	VB
18542	64	13	!	!	.
18542	65	1	But	but	CC
18542	65	2	the	the	DT
18542	65	3	real	real	JJ
18542	65	4	angler	angler	NN
18542	65	5	continues	continue	VBZ
18542	65	6	,	,	,
18542	65	7	regardless	regardless	RB
18542	65	8	of	of	IN
18542	65	9	the	the	DT
18542	65	10	local	local	JJ
18542	65	11	sage	sage	NN
18542	65	12	.	.	.
18542	66	1	He	-PRON-	PRP
18542	66	2	who	who	WP
18542	66	3	has	have	VBZ
18542	66	4	heard	hear	VBN
18542	66	5	the	the	DT
18542	66	6	line	line	NN
18542	66	7	sing	sing	VB
18542	66	8	suddenly	suddenly	RB
18542	66	9	out	out	IN
18542	66	10	of	of	IN
18542	66	11	his	-PRON-	PRP$
18542	66	12	reel	reel	NN
18542	66	13	,	,	,
18542	66	14	and	and	CC
18542	66	15	,	,	,
18542	66	16	after	after	IN
18542	66	17	a	a	DT
18542	66	18	hard	hard	RB
18542	66	19	-	-	HYPH
18542	66	20	fought	fought	JJ
18542	66	21	hour	hour	NN
18542	66	22	,	,	,
18542	66	23	scooped	scoop	VBD
18542	66	24	a	a	DT
18542	66	25	six	six	CD
18542	66	26	-	-	HYPH
18542	66	27	pound	pound	NN
18542	66	28	black	black	JJ
18542	66	29	bass	bass	NN
18542	66	30	into	into	IN
18542	66	31	the	the	DT
18542	66	32	landing	landing	NN
18542	66	33	net	net	NN
18542	66	34	,	,	,
18542	66	35	weary	weary	JJ
18542	66	36	,	,	,
18542	66	37	but	but	CC
18542	66	38	still	still	RB
18542	66	39	"	"	``
18542	66	40	game	game	NN
18542	66	41	,	,	,
18542	66	42	"	"	''
18542	66	43	is	be	VBZ
18542	66	44	not	not	RB
18542	66	45	dismayed	dismay	VBN
18542	66	46	by	by	IN
18542	66	47	bad	bad	JJ
18542	66	48	luck	luck	NN
18542	66	49	.	.	.
18542	67	1	He	-PRON-	PRP
18542	67	2	who	who	WP
18542	67	3	can	can	MD
18542	67	4	cast	cast	VB
18542	67	5	a	a	DT
18542	67	6	fly	fly	NN
18542	67	7	a	a	DT
18542	67	8	hundred	hundred	CD
18542	67	9	feet	foot	NNS
18542	67	10	or	or	CC
18542	67	11	more	more	JJR
18542	67	12	finds	find	NNS
18542	67	13	pleasure	pleasure	NN
18542	67	14	in	in	IN
18542	67	15	that	that	DT
18542	67	16	,	,	,
18542	67	17	if	if	IN
18542	67	18	not	not	RB
18542	67	19	in	in	IN
18542	67	20	fishing	fishing	NN
18542	67	21	.	.	.
18542	68	1	Whoever	whoever	WP
18542	68	2	has	have	VBZ
18542	68	3	taken	take	VBN
18542	68	4	in	in	IN
18542	68	5	a	a	DT
18542	68	6	muskellunge	muskellunge	NN
18542	68	7	of	of	IN
18542	68	8	any	any	DT
18542	68	9	size	size	NN
18542	68	10	will	will	MD
18542	68	11	ever	ever	RB
18542	68	12	after	after	IN
18542	68	13	troll	troll	NN
18542	68	14	patiently	patiently	RB
18542	68	15	,	,	,
18542	68	16	even	even	RB
18542	68	17	through	through	IN
18542	68	18	masses	masse	NNS
18542	68	19	of	of	IN
18542	68	20	weed	weed	NN
18542	68	21	.	.	.
18542	69	1	[	[	-LRB-
18542	69	2	Page	page	NN
18542	69	3	4	4	CD
18542	69	4	]	]	-RRB-
18542	69	5	Whoever	whoever	WP
18542	69	6	has	have	VBZ
18542	69	7	leaned	lean	VBN
18542	69	8	over	over	IN
18542	69	9	the	the	DT
18542	69	10	side	side	NN
18542	69	11	of	of	IN
18542	69	12	a	a	DT
18542	69	13	sailboat	sailboat	NN
18542	69	14	,	,	,
18542	69	15	peering	peer	VBG
18542	69	16	down	down	RP
18542	69	17	into	into	IN
18542	69	18	the	the	DT
18542	69	19	green	green	JJ
18542	69	20	,	,	,
18542	69	21	crystalline	crystalline	JJ
18542	69	22	waters	water	NNS
18542	69	23	of	of	IN
18542	69	24	the	the	DT
18542	69	25	Gulf	Gulf	NNP
18542	69	26	,	,	,
18542	69	27	and	and	CC
18542	69	28	seen	see	VBN
18542	69	29	,	,	,
18542	69	30	twenty	twenty	CD
18542	69	31	feet	foot	NNS
18542	69	32	down	down	RB
18542	69	33	,	,	,
18542	69	34	the	the	DT
18542	69	35	shimmering	shimmering	JJ
18542	69	36	sides	side	NNS
18542	69	37	of	of	IN
18542	69	38	a	a	DT
18542	69	39	fifteen	fifteen	CD
18542	69	40	-	-	HYPH
18542	69	41	pound	pound	NN
18542	69	42	red	red	JJ
18542	69	43	grouper	grouper	NN
18542	69	44	,	,	,
18542	69	45	firmly	firmly	RB
18542	69	46	hooked	hook	VBD
18542	69	47	and	and	CC
18542	69	48	coming	coming	JJ
18542	69	49	,	,	,
18542	69	50	will	will	MD
18542	69	51	never	never	RB
18542	69	52	turn	turn	VB
18542	69	53	over	over	RP
18542	69	54	sleepily	sleepily	RB
18542	69	55	,	,	,
18542	69	56	for	for	IN
18542	69	57	a	a	DT
18542	69	58	last	last	JJ
18542	69	59	nap	nap	NN
18542	69	60	,	,	,
18542	69	61	when	when	WRB
18542	69	62	his	-PRON-	PRP$
18542	69	63	door	door	NN
18542	69	64	is	be	VBZ
18542	69	65	almost	almost	RB
18542	69	66	broken	break	VBN
18542	69	67	in	in	RP
18542	69	68	at	at	IN
18542	69	69	5	5	CD
18542	69	70	A.M.	A.M.	NNP
18542	69	71	And	and	CC
18542	69	72	,	,	,
18542	69	73	fish	fish	NN
18542	69	74	or	or	CC
18542	69	75	no	no	DT
18542	69	76	fish	fish	NN
18542	69	77	,	,	,
18542	69	78	there	there	EX
18542	69	79	are	be	VBP
18542	69	80	compensations	compensation	NNS
18542	69	81	.	.	.
18542	70	1	Into	into	IN
18542	70	2	a	a	DT
18542	70	3	day	day	NN
18542	70	4	of	of	IN
18542	70	5	heart	heart	NN
18542	70	6	-	-	HYPH
18542	70	7	breaking	breaking	NN
18542	70	8	and	and	CC
18542	70	9	soul	soul	NN
18542	70	10	-	-	HYPH
18542	70	11	sickening	sicken	VBG
18542	70	12	toil	toil	NN
18542	70	13	,	,	,
18542	70	14	when	when	WRB
18542	70	15	all	all	PDT
18542	70	16	the	the	DT
18542	70	17	world	world	NN
18542	70	18	goes	go	VBZ
18542	70	19	wrong	wrong	RB
18542	70	20	,	,	,
18542	70	21	must	must	MD
18542	70	22	sometimes	sometimes	RB
18542	70	23	come	come	VB
18542	70	24	the	the	DT
18542	70	25	vision	vision	NN
18542	70	26	of	of	IN
18542	70	27	a	a	DT
18542	70	28	wooded	woode	VBN
18542	70	29	shore	shore	NN
18542	70	30	,	,	,
18542	70	31	with	with	IN
18542	70	32	tiny	tiny	JJ
18542	70	33	dark	dark	JJ
18542	70	34	wavelets	wavelet	NNS
18542	70	35	singing	singing	NN
18542	70	36	softly	softly	RB
18542	70	37	on	on	IN
18542	70	38	the	the	DT
18542	70	39	rocks	rock	NNS
18542	70	40	and	and	CC
18542	70	41	a	a	DT
18542	70	42	robin	robin	NN
18542	70	43	piping	pipe	VBG
18542	70	44	cheerily	cheerily	RB
18542	70	45	on	on	IN
18542	70	46	the	the	DT
18542	70	47	topmost	topmost	JJS
18542	70	48	bough	bough	NN
18542	70	49	of	of	IN
18542	70	50	a	a	DT
18542	70	51	maple	maple	NN
18542	70	52	.	.	.
18542	71	1	Tired	tired	JJ
18542	71	2	eyes	eye	NNS
18542	71	3	look	look	VBP
18542	71	4	past	past	IN
18542	71	5	the	the	DT
18542	71	6	musty	musty	NNP
18542	71	7	ledger	ledger	NNP
18542	71	8	and	and	CC
18542	71	9	the	the	DT
18542	71	10	letter	letter	NN
18542	71	11	files	file	VBZ
18542	71	12	to	to	IN
18542	71	13	a	a	DT
18542	71	14	tiny	tiny	JJ
18542	71	15	sapphire	sapphire	NN
18542	71	16	lake	lake	NN
18542	71	17	,	,	,
18542	71	18	set	set	VBN
18542	71	19	in	in	IN
18542	71	20	hills	hill	NNS
18542	71	21	,	,	,
18542	71	22	with	with	IN
18542	71	23	the	the	DT
18542	71	24	late	late	JJ
18542	71	25	afternoon	afternoon	NN
18542	71	26	light	light	NN
18542	71	27	streaming	stream	VBG
18542	71	28	in	in	IN
18542	71	29	glory	glory	NN
18542	71	30	from	from	IN
18542	71	31	the	the	DT
18542	71	32	far	far	JJ
18542	71	33	mountains	mountain	NNS
18542	71	34	beyond	beyond	RB
18542	71	35	.	.	.
18542	72	1	It	-PRON-	PRP
18542	72	2	may	may	MD
18542	72	3	be	be	VB
18542	72	4	cold	cold	JJ
18542	72	5	up	up	RP
18542	72	6	North	North	NNP
18542	72	7	,	,	,
18542	72	8	but	but	CC
18542	72	9	down	down	RB
18542	72	10	in	in	IN
18542	72	11	the	the	DT
18542	72	12	Gulf	Gulf	NNP
18542	72	13	they	-PRON-	PRP
18542	72	14	are	be	VBP
18542	72	15	fishing	fish	VBG
18542	72	16	--	--	:
18542	72	17	scudding	scud	VBG
18542	72	18	among	among	IN
18542	72	19	the	the	DT
18542	72	20	Florida	Florida	NNP
18542	72	21	Keys	Keys	NNPS
18542	72	22	in	in	IN
18542	72	23	a	a	DT
18542	72	24	little	little	JJ
18542	72	25	white	white	JJ
18542	72	26	sailboat	sailboat	NN
18542	72	27	,	,	,
18542	72	28	landing	land	VBG
18542	72	29	for	for	IN
18542	72	30	lunch	lunch	NN
18542	72	31	on	on	IN
18542	72	32	a	a	DT
18542	72	33	strand	strand	NN
18542	72	34	as	as	RB
18542	72	35	snowy	snowy	JJ
18542	72	36	as	as	IN
18542	72	37	the	the	DT
18542	72	38	northern	northern	JJ
18542	72	39	streets	street	NNS
18542	72	40	,	,	,
18542	72	41	where	where	WRB
18542	72	42	the	the	DT
18542	72	43	shimmering	shimmering	JJ
18542	72	44	distances	distance	NNS
18542	72	45	of	of	IN
18542	72	46	white	white	JJ
18542	72	47	sand	sand	NN
18542	72	48	are	be	VBP
18542	72	49	paved	pave	VBN
18542	72	50	with	with	IN
18542	72	51	shell	shell	NN
18542	72	52	and	and	CC
18542	72	53	pearl	pearl	NNP
18542	72	54	,	,	,
18542	72	55	and	and	CC
18542	72	56	the	the	DT
18542	72	57	tide	tide	NN
18542	72	58	thrums	thrum	VBZ
18542	72	59	out	out	RP
18542	72	60	its	-PRON-	PRP$
18542	72	61	old	old	JJ
18542	72	62	song	song	NN
18542	72	63	under	under	IN
18542	72	64	the	the	DT
18542	72	65	palms	palm	NNS
18542	72	66	.	.	.
18542	73	1	And	and	CC
18542	73	2	fish	fish	VB
18542	73	3	?	?	.
18542	74	1	Two	two	CD
18542	74	2	-	-	HYPH
18542	74	3	hundred	hundred	CD
18542	74	4	and	and	CC
18542	74	5	fifty	fifty	CD
18542	74	6	pounds	pound	NNS
18542	74	7	is	be	VBZ
18542	74	8	the	the	DT
18542	74	9	average	average	JJ
18542	74	10	day	day	NN
18542	74	11	's	's	POS
18542	74	12	catch	catch	NN
18542	74	13	for	for	IN
18542	74	14	a	a	DT
18542	74	15	small	small	JJ
18542	74	16	sailboat	sailboat	NN
18542	74	17	cruising	cruise	VBG
18542	74	18	among	among	IN
18542	74	19	the	the	DT
18542	74	20	Florida	Florida	NNP
18542	74	21	Keys	Keys	NNPS
18542	74	22	.	.	.
18542	75	1	Yet	yet	CC
18542	75	2	,	,	,
18542	75	3	when	when	WRB
18542	75	4	all	all	DT
18542	75	5	is	be	VBZ
18542	75	6	said	say	VBN
18542	75	7	and	and	CC
18542	75	8	done	do	VBN
18542	75	9	,	,	,
18542	75	10	the	the	DT
18542	75	11	catching	catching	NN
18542	75	12	of	of	IN
18542	75	13	fish	fish	NN
18542	75	14	is	be	VBZ
18542	75	15	a	a	DT
18542	75	16	matter	matter	NN
18542	75	17	of	of	IN
18542	75	18	luck	luck	NN
18542	75	19	--	--	:
18542	75	20	a	a	DT
18542	75	21	gambler	gambler	NN
18542	75	22	's	's	POS
18542	75	23	chance	chance	NN
18542	75	24	,	,	,
18542	75	25	[	[	-LRB-
18542	75	26	Page	page	NN
18542	75	27	5	5	CD
18542	75	28	]	]	-RRB-
18542	75	29	if	if	IN
18542	75	30	you	-PRON-	PRP
18542	75	31	will	will	MD
18542	75	32	have	have	VB
18542	75	33	it	-PRON-	PRP
18542	75	34	so	so	RB
18542	75	35	.	.	.
18542	76	1	The	the	DT
18542	76	2	cooking	cooking	NN
18542	76	3	,	,	,
18542	76	4	in	in	IN
18542	76	5	unskilled	unskilled	JJ
18542	76	6	hands	hand	NNS
18542	76	7	,	,	,
18542	76	8	is	be	VBZ
18542	76	9	also	also	RB
18542	76	10	a	a	DT
18542	76	11	lottery	lottery	NN
18542	76	12	,	,	,
18542	76	13	but	but	CC
18542	76	14	,	,	,
18542	76	15	by	by	IN
18542	76	16	following	follow	VBG
18542	76	17	the	the	DT
18542	76	18	appended	append	VBN
18542	76	19	recipes	recipe	NNS
18542	76	20	,	,	,
18542	76	21	becomes	become	VBZ
18542	76	22	an	an	DT
18542	76	23	art	art	NN
18542	76	24	to	to	TO
18542	76	25	which	which	WDT
18542	76	26	scientific	scientific	JJ
18542	76	27	principles	principle	NNS
18542	76	28	have	have	VBP
18542	76	29	been	be	VBN
18542	76	30	faithfully	faithfully	RB
18542	76	31	applied	apply	VBN
18542	76	32	.	.	.
18542	77	1	Having	have	VBG
18542	77	2	caught	catch	VBN
18542	77	3	your	-PRON-	PRP$
18542	77	4	fish	fish	NN
18542	77	5	,	,	,
18542	77	6	you	-PRON-	PRP
18542	77	7	may	may	MD
18542	77	8	cook	cook	VB
18542	77	9	him	-PRON-	PRP
18542	77	10	in	in	IN
18542	77	11	a	a	DT
18542	77	12	thousand	thousand	CD
18542	77	13	ways	way	NNS
18542	77	14	,	,	,
18542	77	15	but	but	CC
18542	77	16	it	-PRON-	PRP
18542	77	17	is	be	VBZ
18542	77	18	doubtful	doubtful	JJ
18542	77	19	whether	whether	IN
18542	77	20	,	,	,
18542	77	21	even	even	RB
18542	77	22	with	with	IN
18542	77	23	the	the	DT
18542	77	24	finest	fine	JJS
18542	77	25	sauce	sauce	NN
18542	77	26	,	,	,
18542	77	27	a	a	DT
18542	77	28	pompano	pompano	NN
18542	77	29	will	will	MD
18542	77	30	taste	taste	VB
18542	77	31	half	half	NN
18542	77	32	as	as	RB
18542	77	33	good	good	JJ
18542	77	34	as	as	IN
18542	77	35	the	the	DT
18542	77	36	infantile	infantile	JJ
18542	77	37	muskellunge	muskellunge	NN
18542	77	38	,	,	,
18542	77	39	several	several	JJ
18542	77	40	pounds	pound	NNS
18542	77	41	under	under	IN
18542	77	42	the	the	DT
18542	77	43	legal	legal	JJ
18542	77	44	weight	weight	NN
18542	77	45	,	,	,
18542	77	46	fried	fry	VBN
18542	77	47	unskilfully	unskilfully	RB
18542	77	48	in	in	IN
18542	77	49	pork	pork	NN
18542	77	50	fat	fat	NN
18542	77	51	by	by	IN
18542	77	52	a	a	DT
18542	77	53	horny	horny	NN
18542	77	54	-	-	HYPH
18542	77	55	handed	handed	JJ
18542	77	56	woodsman	woodsman	NN
18542	77	57	,	,	,
18542	77	58	kneeling	kneel	VBG
18542	77	59	before	before	IN
18542	77	60	an	an	DT
18542	77	61	open	open	JJ
18542	77	62	fire	fire	NN
18542	77	63	,	,	,
18542	77	64	eighteen	eighteen	CD
18542	77	65	minutes	minute	NNS
18542	77	66	after	after	IN
18542	77	67	you	-PRON-	PRP
18542	77	68	had	have	VBD
18542	77	69	given	give	VBN
18542	77	70	up	up	RP
18542	77	71	all	all	DT
18542	77	72	hope	hope	NN
18542	77	73	of	of	IN
18542	77	74	having	have	VBG
18542	77	75	fish	fish	NN
18542	77	76	for	for	IN
18542	77	77	dinner	dinner	NN
18542	77	78	,	,	,
18542	77	79	and	and	CC
18542	77	80	had	have	VBD
18542	77	81	resigned	resign	VBN
18542	77	82	yourself	-PRON-	PRP
18542	77	83	to	to	IN
18542	77	84	the	the	DT
18542	77	85	dubious	dubious	JJ
18542	77	86	prospect	prospect	NN
18542	77	87	of	of	IN
18542	77	88	salt	salt	NN
18542	77	89	pork	pork	NN
18542	77	90	,	,	,
18542	77	91	eggs	egg	NNS
18542	77	92	,	,	,
18542	77	93	and	and	CC
18542	77	94	coffee	coffee	NN
18542	77	95	which	which	WDT
18542	77	96	any	any	DT
18542	77	97	self	self	NN
18542	77	98	-	-	HYPH
18542	77	99	respecting	respect	VBG
18542	77	100	coffee	coffee	NN
18542	77	101	-	-	HYPH
18542	77	102	mill	mill	NN
18542	77	103	would	would	MD
18542	77	104	fail	fail	VB
18542	77	105	to	to	TO
18542	77	106	recognize	recognize	VB
18542	77	107	.	.	.
18542	78	1	All	all	DT
18542	78	2	of	of	IN
18542	78	3	which	which	WDT
18542	78	4	is	be	VBZ
18542	78	5	respectfully	respectfully	RB
18542	78	6	submitted	submit	VBN
18542	78	7	by	by	IN
18542	78	8	O.G.	O.G.	NNP
18542	79	1	[	[	-LRB-
18542	79	2	Page	page	NN
18542	79	3	6	6	CD
18542	79	4	]	]	-RRB-
18542	79	5	FISH	fish	NN
18542	79	6	IN	in	IN
18542	79	7	SEASON	season	JJ
18542	79	8	Bass	Bass	NNP
18542	79	9	--	--	:
18542	79	10	All	all	PDT
18542	79	11	the	the	DT
18542	79	12	year	year	NN
18542	79	13	.	.	.
18542	80	1	Blackfish	blackfish	JJ
18542	80	2	--	--	:
18542	80	3	April	April	NNP
18542	80	4	1	1	CD
18542	80	5	to	to	IN
18542	80	6	November	November	NNP
18542	80	7	1	1	CD
18542	80	8	.	.	.
18542	81	1	Bluefish	Bluefish	NNP
18542	81	2	--	--	:
18542	81	3	May	May	NNP
18542	81	4	1	1	CD
18542	81	5	to	to	IN
18542	81	6	November	November	NNP
18542	81	7	1	1	CD
18542	81	8	.	.	.
18542	82	1	Butterfish	Butterfish	NNP
18542	82	2	--	--	.
18542	82	3	October	October	NNP
18542	82	4	1	1	CD
18542	82	5	to	to	IN
18542	82	6	May	May	NNP
18542	82	7	1	1	CD
18542	82	8	.	.	.
18542	83	1	Carp	Carp	NNP
18542	83	2	--	--	:
18542	83	3	July	July	NNP
18542	83	4	15	15	CD
18542	83	5	to	to	IN
18542	83	6	November	November	NNP
18542	83	7	1	1	CD
18542	83	8	.	.	.
18542	84	1	Codfish	codfish	VB
18542	84	2	--	--	:
18542	84	3	All	all	PDT
18542	84	4	the	the	DT
18542	84	5	year	year	NN
18542	84	6	.	.	.
18542	85	1	Eels	eel	NNS
18542	85	2	--	--	:
18542	85	3	All	all	PDT
18542	85	4	the	the	DT
18542	85	5	year	year	NN
18542	85	6	.	.	.
18542	86	1	Flounder	flounder	NN
18542	86	2	--	--	:
18542	86	3	All	all	PDT
18542	86	4	the	the	DT
18542	86	5	year	year	NN
18542	86	6	.	.	.
18542	87	1	Haddock	Haddock	NNP
18542	87	2	--	--	:
18542	87	3	All	all	PDT
18542	87	4	the	the	DT
18542	87	5	year	year	NN
18542	87	6	.	.	.
18542	88	1	Halibut	Halibut	NNP
18542	88	2	--	--	:
18542	88	3	All	all	PDT
18542	88	4	the	the	DT
18542	88	5	year	year	NN
18542	88	6	.	.	.
18542	89	1	Herring	Herring	NNP
18542	89	2	--	--	:
18542	89	3	October	October	NNP
18542	89	4	1	1	CD
18542	89	5	to	to	IN
18542	89	6	May	May	NNP
18542	89	7	1	1	CD
18542	89	8	.	.	.
18542	90	1	Kingfish	Kingfish	NNP
18542	90	2	--	--	:
18542	90	3	May	May	NNP
18542	90	4	1	1	CD
18542	90	5	to	to	IN
18542	90	6	November	November	NNP
18542	90	7	1	1	CD
18542	90	8	.	.	.
18542	91	1	Mackerel	Mackerel	NNP
18542	91	2	--	--	:
18542	91	3	April	April	NNP
18542	91	4	1	1	CD
18542	91	5	to	to	IN
18542	91	6	October	October	NNP
18542	91	7	1	1	CD
18542	91	8	.	.	.
18542	92	1	Mullet	Mullet	NNP
18542	92	2	--	--	:
18542	92	3	June	June	NNP
18542	92	4	1	1	CD
18542	92	5	to	to	IN
18542	92	6	November	November	NNP
18542	92	7	1	1	CD
18542	92	8	.	.	.
18542	93	1	Perch	perch	NN
18542	93	2	--	--	:
18542	93	3	September	September	NNP
18542	93	4	1	1	CD
18542	93	5	to	to	IN
18542	93	6	June	June	NNP
18542	93	7	1	1	CD
18542	93	8	.	.	.
18542	94	1	Pickerel	Pickerel	NNP
18542	94	2	--	--	:
18542	94	3	June	June	NNP
18542	94	4	1	1	CD
18542	94	5	to	to	IN
18542	94	6	January	January	NNP
18542	94	7	1	1	CD
18542	94	8	.	.	.
18542	95	1	Pike	Pike	NNP
18542	95	2	--	--	:
18542	95	3	June	June	NNP
18542	95	4	1	1	CD
18542	95	5	to	to	IN
18542	95	6	January	January	NNP
18542	95	7	1	1	CD
18542	95	8	.	.	.
18542	96	1	Pompano	Pompano	NNP
18542	96	2	--	--	:
18542	96	3	May	May	NNP
18542	96	4	1	1	CD
18542	96	5	to	to	IN
18542	96	6	August	August	NNP
18542	96	7	1	1	CD
18542	96	8	and	and	CC
18542	96	9	November	November	NNP
18542	96	10	15	15	CD
18542	96	11	to	to	IN
18542	96	12	January	January	NNP
18542	96	13	1	1	CD
18542	96	14	.	.	.
18542	97	1	Red	Red	NNP
18542	97	2	Snapper	Snapper	NNP
18542	97	3	--	--	:
18542	97	4	October	October	NNP
18542	97	5	1	1	CD
18542	97	6	to	to	IN
18542	97	7	April	April	NNP
18542	97	8	1	1	CD
18542	97	9	.	.	.
18542	98	1	Salmon	salmon	NN
18542	98	2	--	--	:
18542	98	3	All	all	PDT
18542	98	4	the	the	DT
18542	98	5	year	year	NN
18542	98	6	.	.	.
18542	99	1	Salmon	Salmon	NNP
18542	99	2	Trout	Trout	NNP
18542	99	3	--	--	:
18542	99	4	October	October	NNP
18542	99	5	1	1	CD
18542	99	6	to	to	IN
18542	99	7	April	April	NNP
18542	99	8	1	1	CD
18542	99	9	.	.	.
18542	100	1	Shad	Shad	NNP
18542	100	2	--	--	:
18542	100	3	January	January	NNP
18542	100	4	1	1	CD
18542	100	5	to	to	IN
18542	100	6	June	June	NNP
18542	100	7	1	1	CD
18542	100	8	.	.	.
18542	101	1	Sheepshead	Sheepshead	VBN
18542	101	2	--	--	:
18542	101	3	June	June	NNP
18542	101	4	15	15	CD
18542	101	5	to	to	IN
18542	101	6	November	November	NNP
18542	101	7	15	15	CD
18542	101	8	.	.	.
18542	102	1	[	[	-LRB-
18542	102	2	Page	page	NN
18542	102	3	7	7	CD
18542	102	4	]	]	-RRB-
18542	102	5	Skate	Skate	NNP
18542	102	6	--	--	:
18542	102	7	September	September	NNP
18542	102	8	1	1	CD
18542	102	9	to	to	IN
18542	102	10	July	July	NNP
18542	102	11	1	1	CD
18542	102	12	.	.	.
18542	103	1	Smelts	Smelts	NNP
18542	103	2	--	--	:
18542	103	3	August	August	NNP
18542	103	4	15	15	CD
18542	103	5	to	to	IN
18542	103	6	April	April	NNP
18542	103	7	15	15	CD
18542	103	8	.	.	.
18542	104	1	Sole	Sole	NNP
18542	104	2	--	--	:
18542	104	3	November	November	NNP
18542	104	4	1	1	CD
18542	104	5	to	to	IN
18542	104	6	May	May	NNP
18542	104	7	1	1	CD
18542	104	8	.	.	.
18542	105	1	Sturgeon	Sturgeon	NNP
18542	105	2	--	--	:
18542	105	3	June	June	NNP
18542	105	4	1	1	CD
18542	105	5	to	to	IN
18542	105	6	October	October	NNP
18542	105	7	15	15	CD
18542	105	8	.	.	.
18542	106	1	Trout	trout	NN
18542	106	2	--	--	:
18542	106	3	April	April	NNP
18542	106	4	1	1	CD
18542	106	5	to	to	IN
18542	106	6	September	September	NNP
18542	106	7	1	1	CD
18542	106	8	.	.	.
18542	107	1	Turbot	turbot	JJ
18542	107	2	--	--	:
18542	107	3	January	January	NNP
18542	107	4	1	1	CD
18542	107	5	to	to	IN
18542	107	6	July	July	NNP
18542	107	7	15	15	CD
18542	107	8	.	.	.
18542	108	1	Weakfish	Weakfish	NNP
18542	108	2	--	--	:
18542	108	3	May	May	NNP
18542	108	4	15	15	CD
18542	108	5	to	to	IN
18542	108	6	October	October	NNP
18542	108	7	15	15	CD
18542	108	8	.	.	.
18542	109	1	Whitebait	whitebait	JJ
18542	109	2	--	--	:
18542	109	3	May	May	NNP
18542	109	4	1	1	CD
18542	109	5	to	to	IN
18542	109	6	April	April	NNP
18542	109	7	1	1	CD
18542	109	8	.	.	.
18542	110	1	Whitefish	Whitefish	NNP
18542	110	2	--	--	:
18542	110	3	November	November	NNP
18542	110	4	1	1	CD
18542	110	5	to	to	IN
18542	110	6	March	March	NNP
18542	110	7	1	1	CD
18542	110	8	.	.	.
18542	111	1	Salt	salt	NN
18542	111	2	,	,	,
18542	111	3	smoked	smoke	VBN
18542	111	4	,	,	,
18542	111	5	and	and	CC
18542	111	6	canned	can	VBN
18542	111	7	fish	fish	NN
18542	111	8	are	be	VBP
18542	111	9	never	never	RB
18542	111	10	out	out	IN
18542	111	11	of	of	IN
18542	111	12	season	season	NN
18542	111	13	.	.	.
18542	112	1	[	[	-LRB-
18542	112	2	Page	page	NN
18542	112	3	8	8	CD
18542	112	4	]	]	-RRB-
18542	112	5	ELEVEN	eleven	NN
18542	112	6	COURT	court	NN
18542	112	7	BOUILLONS	bouillon	NNS
18542	112	8	I	-PRON-	PRP
18542	112	9	Put	put	VBP
18542	112	10	into	into	IN
18542	112	11	the	the	DT
18542	112	12	bottom	bottom	NN
18542	112	13	of	of	IN
18542	112	14	the	the	DT
18542	112	15	fish	fish	NN
18542	112	16	-	-	HYPH
18542	112	17	kettle	kettle	NN
18542	112	18	a	a	DT
18542	112	19	thick	thick	JJ
18542	112	20	layer	layer	NN
18542	112	21	of	of	IN
18542	112	22	sliced	sliced	JJ
18542	112	23	carrots	carrot	NNS
18542	112	24	and	and	CC
18542	112	25	onion	onion	NN
18542	112	26	,	,	,
18542	112	27	and	and	CC
18542	112	28	a	a	DT
18542	112	29	sliced	sliced	JJ
18542	112	30	lemon	lemon	NN
18542	112	31	.	.	.
18542	113	1	Season	season	NN
18542	113	2	with	with	IN
18542	113	3	parsley	parsley	NN
18542	113	4	,	,	,
18542	113	5	thyme	thyme	NNS
18542	113	6	,	,	,
18542	113	7	a	a	DT
18542	113	8	bay	bay	NN
18542	113	9	-	-	HYPH
18542	113	10	leaf	leaf	NN
18542	113	11	,	,	,
18542	113	12	half	half	PDT
18542	113	13	a	a	DT
18542	113	14	dozen	dozen	NN
18542	113	15	whole	whole	JJ
18542	113	16	peppers	pepper	NNS
18542	113	17	,	,	,
18542	113	18	and	and	CC
18542	113	19	three	three	CD
18542	113	20	or	or	CC
18542	113	21	four	four	CD
18542	113	22	whole	whole	JJ
18542	113	23	cloves	clove	NNS
18542	113	24	.	.	.
18542	114	1	Lay	lay	VB
18542	114	2	the	the	DT
18542	114	3	fish	fish	NN
18542	114	4	on	on	IN
18542	114	5	top	top	NN
18542	114	6	of	of	IN
18542	114	7	this	this	DT
18542	114	8	and	and	CC
18542	114	9	cover	cover	VB
18542	114	10	with	with	IN
18542	114	11	equal	equal	JJ
18542	114	12	parts	part	NNS
18542	114	13	of	of	IN
18542	114	14	cold	cold	JJ
18542	114	15	water	water	NN
18542	114	16	and	and	CC
18542	114	17	white	white	JJ
18542	114	18	wine	wine	NN
18542	114	19	,	,	,
18542	114	20	or	or	CC
18542	114	21	with	with	IN
18542	114	22	water	water	NN
18542	114	23	and	and	CC
18542	114	24	a	a	DT
18542	114	25	little	little	JJ
18542	114	26	lemon	lemon	NN
18542	114	27	-	-	HYPH
18542	114	28	juice	juice	NN
18542	114	29	or	or	CC
18542	114	30	vinegar	vinegar	NN
18542	114	31	.	.	.
18542	115	1	Put	put	VB
18542	115	2	the	the	DT
18542	115	3	kettle	kettle	NN
18542	115	4	over	over	IN
18542	115	5	the	the	DT
18542	115	6	fire	fire	NN
18542	115	7	and	and	CC
18542	115	8	let	let	VB
18542	115	9	it	-PRON-	PRP
18542	115	10	heat	heat	VB
18542	115	11	slowly	slowly	RB
18542	115	12	.	.	.
18542	116	1	The	the	DT
18542	116	2	fish	fish	NN
18542	116	3	must	must	MD
18542	116	4	always	always	RB
18542	116	5	be	be	VB
18542	116	6	put	put	VBN
18542	116	7	into	into	IN
18542	116	8	it	-PRON-	PRP
18542	116	9	while	while	IN
18542	116	10	cold	cold	JJ
18542	116	11	and	and	CC
18542	116	12	after	after	IN
18542	116	13	boiling	boil	VBG
18542	116	14	allowed	allow	VBN
18542	116	15	to	to	TO
18542	116	16	cool	cool	VB
18542	116	17	in	in	IN
18542	116	18	the	the	DT
18542	116	19	water	water	NN
18542	116	20	.	.	.
18542	117	1	II	II	NNP
18542	117	2	Cut	Cut	NNP
18542	117	3	fine	fine	JJ
18542	117	4	a	a	DT
18542	117	5	stalk	stalk	NN
18542	117	6	of	of	IN
18542	117	7	celery	celery	NN
18542	117	8	,	,	,
18542	117	9	a	a	DT
18542	117	10	carrot	carrot	NN
18542	117	11	,	,	,
18542	117	12	an	an	DT
18542	117	13	onion	onion	NN
18542	117	14	,	,	,
18542	117	15	and	and	CC
18542	117	16	a	a	DT
18542	117	17	small	small	JJ
18542	117	18	sweet	sweet	JJ
18542	117	19	pepper	pepper	NN
18542	117	20	.	.	.
18542	118	1	Fry	fry	NN
18542	118	2	in	in	IN
18542	118	3	butter	butter	NN
18542	118	4	,	,	,
18542	118	5	and	and	CC
18542	118	6	add	add	VB
18542	118	7	eight	eight	CD
18542	118	8	cupfuls	cupful	NNS
18542	118	9	of	of	IN
18542	118	10	water	water	NN
18542	118	11	,	,	,
18542	118	12	one	one	CD
18542	118	13	cupful	cupful	NN
18542	118	14	of	of	IN
18542	118	15	vinegar	vinegar	NN
18542	118	16	,	,	,
18542	118	17	and	and	CC
18542	118	18	the	the	DT
18542	118	19	trimmings	trimming	NNS
18542	118	20	of	of	IN
18542	118	21	fish	fish	NN
18542	118	22	.	.	.
18542	119	1	Season	season	NN
18542	119	2	with	with	IN
18542	119	3	salt	salt	NN
18542	119	4	and	and	CC
18542	119	5	pepper	pepper	NN
18542	119	6	,	,	,
18542	119	7	add	add	VB
18542	119	8	half	half	PDT
18542	119	9	a	a	DT
18542	119	10	bay	bay	NN
18542	119	11	-	-	HYPH
18542	119	12	leaf	leaf	NN
18542	119	13	,	,	,
18542	119	14	four	four	CD
18542	119	15	cloves	clove	NNS
18542	119	16	,	,	,
18542	119	17	and	and	CC
18542	119	18	two	two	CD
18542	119	19	sprigs	sprig	NNS
18542	119	20	of	of	IN
18542	119	21	parsley	parsley	NN
18542	119	22	.	.	.
18542	120	1	Boil	Boil	NNP
18542	120	2	for	for	IN
18542	120	3	ten	ten	CD
18542	120	4	minutes	minute	NNS
18542	120	5	and	and	CC
18542	120	6	let	let	VB
18542	120	7	cool	cool	JJ
18542	120	8	thoroughly	thoroughly	RB
18542	120	9	before	before	IN
18542	120	10	cooking	cook	VBG
18542	120	11	the	the	DT
18542	120	12	fish	fish	NN
18542	120	13	in	in	IN
18542	120	14	it	-PRON-	PRP
18542	120	15	.	.	.
18542	121	1	[	[	-LRB-
18542	121	2	Page	page	NN
18542	121	3	9	9	CD
18542	121	4	]	]	-RRB-
18542	121	5	III	iii	CD
18542	121	6	One	one	CD
18542	121	7	pint	pint	NN
18542	121	8	of	of	IN
18542	121	9	water	water	NN
18542	121	10	,	,	,
18542	121	11	one	one	CD
18542	121	12	quart	quart	NN
18542	121	13	of	of	IN
18542	121	14	white	white	JJ
18542	121	15	wine	wine	NN
18542	121	16	,	,	,
18542	121	17	one	one	CD
18542	121	18	tablespoonful	tablespoonful	NN
18542	121	19	of	of	IN
18542	121	20	butter	butter	NN
18542	121	21	,	,	,
18542	121	22	a	a	DT
18542	121	23	bunch	bunch	NN
18542	121	24	of	of	IN
18542	121	25	parsley	parsley	NN
18542	121	26	,	,	,
18542	121	27	four	four	CD
18542	121	28	young	young	JJ
18542	121	29	onions	onion	NNS
18542	121	30	,	,	,
18542	121	31	a	a	DT
18542	121	32	clove	clove	NN
18542	121	33	of	of	IN
18542	121	34	garlic	garlic	NN
18542	121	35	,	,	,
18542	121	36	a	a	DT
18542	121	37	bunch	bunch	NN
18542	121	38	of	of	IN
18542	121	39	thyme	thyme	NNS
18542	121	40	,	,	,
18542	121	41	a	a	DT
18542	121	42	bay	bay	NN
18542	121	43	-	-	HYPH
18542	121	44	leaf	leaf	NN
18542	121	45	,	,	,
18542	121	46	a	a	DT
18542	121	47	carrot	carrot	NN
18542	121	48	,	,	,
18542	121	49	and	and	CC
18542	121	50	a	a	DT
18542	121	51	blade	blade	NN
18542	121	52	of	of	IN
18542	121	53	mace	mace	NN
18542	121	54	.	.	.
18542	122	1	Bring	bring	VB
18542	122	2	to	to	IN
18542	122	3	the	the	DT
18542	122	4	boil	boil	NN
18542	122	5	and	and	CC
18542	122	6	let	let	VB
18542	122	7	cool	cool	JJ
18542	122	8	thoroughly	thoroughly	RB
18542	122	9	before	before	IN
18542	122	10	cooking	cook	VBG
18542	122	11	the	the	DT
18542	122	12	fish	fish	NN
18542	122	13	in	in	IN
18542	122	14	it	-PRON-	PRP
18542	122	15	.	.	.
18542	123	1	IV	IV	NNP
18542	123	2	Fry	Fry	NNP
18542	123	3	a	a	DT
18542	123	4	large	large	JJ
18542	123	5	onion	onion	NN
18542	123	6	in	in	IN
18542	123	7	two	two	CD
18542	123	8	tablespoonfuls	tablespoonful	NNS
18542	123	9	of	of	IN
18542	123	10	butter	butter	NN
18542	123	11	.	.	.
18542	124	1	Add	add	VB
18542	124	2	half	half	PDT
18542	124	3	a	a	DT
18542	124	4	can	can	NN
18542	124	5	of	of	IN
18542	124	6	tomatoes	tomato	NNS
18542	124	7	,	,	,
18542	124	8	salt	salt	NN
18542	124	9	,	,	,
18542	124	10	pepper	pepper	NN
18542	124	11	,	,	,
18542	124	12	allspice	allspice	NN
18542	124	13	,	,	,
18542	124	14	and	and	CC
18542	124	15	minced	mince	VBD
18542	124	16	parsley	parsley	NNP
18542	124	17	to	to	TO
18542	124	18	season	season	NN
18542	124	19	,	,	,
18542	124	20	and	and	CC
18542	124	21	half	half	PDT
18542	124	22	a	a	DT
18542	124	23	cupful	cupful	NN
18542	124	24	of	of	IN
18542	124	25	tomato	tomato	NNP
18542	124	26	catsup	catsup	NN
18542	124	27	.	.	.
18542	125	1	Add	add	VB
18542	125	2	also	also	RB
18542	125	3	one	one	CD
18542	125	4	cupful	cupful	NN
18542	125	5	of	of	IN
18542	125	6	sliced	sliced	JJ
18542	125	7	carrot	carrot	NN
18542	125	8	and	and	CC
18542	125	9	sufficient	sufficient	JJ
18542	125	10	water	water	NN
18542	125	11	to	to	TO
18542	125	12	cover	cover	VB
18542	125	13	the	the	DT
18542	125	14	fish	fish	NN
18542	125	15	.	.	.
18542	126	1	V	v	NN
18542	126	2	One	one	CD
18542	126	3	onion	onion	NN
18542	126	4	,	,	,
18542	126	5	two	two	CD
18542	126	6	bay	bay	NN
18542	126	7	-	-	HYPH
18542	126	8	leaves	leave	NNS
18542	126	9	,	,	,
18542	126	10	four	four	CD
18542	126	11	whole	whole	JJ
18542	126	12	cloves	clove	NNS
18542	126	13	,	,	,
18542	126	14	a	a	DT
18542	126	15	stalk	stalk	NN
18542	126	16	of	of	IN
18542	126	17	celery	celery	NN
18542	126	18	,	,	,
18542	126	19	two	two	CD
18542	126	20	sprigs	sprig	NNS
18542	126	21	of	of	IN
18542	126	22	parsley	parsley	NN
18542	126	23	and	and	CC
18542	126	24	three	three	CD
18542	126	25	quarts	quart	NNS
18542	126	26	of	of	IN
18542	126	27	cold	cold	JJ
18542	126	28	water	water	NN
18542	126	29	.	.	.
18542	127	1	Add	add	VB
18542	127	2	any	any	DT
18542	127	3	trimmings	trimming	NNS
18542	127	4	of	of	IN
18542	127	5	fish	fish	NN
18542	127	6	at	at	IN
18542	127	7	hand	hand	NN
18542	127	8	,	,	,
18542	127	9	simmer	simmer	NN
18542	127	10	for	for	IN
18542	127	11	two	two	CD
18542	127	12	hours	hour	NNS
18542	127	13	,	,	,
18542	127	14	season	season	NN
18542	127	15	with	with	IN
18542	127	16	salt	salt	NN
18542	127	17	and	and	CC
18542	127	18	pepper	pepper	NN
18542	127	19	,	,	,
18542	127	20	and	and	CC
18542	127	21	strain	strain	VB
18542	127	22	.	.	.
18542	128	1	Cool	cool	RB
18542	128	2	before	before	IN
18542	128	3	using	use	VBG
18542	128	4	.	.	.
18542	129	1	VI	VI	NNP
18542	129	2	Chop	Chop	NNP
18542	129	3	fine	fine	JJ
18542	129	4	one	one	CD
18542	129	5	onion	onion	NN
18542	129	6	,	,	,
18542	129	7	one	one	CD
18542	129	8	stalk	stalk	NN
18542	129	9	of	of	IN
18542	129	10	celery	celery	NN
18542	129	11	,	,	,
18542	129	12	and	and	CC
18542	129	13	two	two	CD
18542	129	14	or	or	CC
18542	129	15	three	three	CD
18542	129	16	sprigs	sprig	NNS
18542	129	17	of	of	IN
18542	129	18	parsley	parsley	NN
18542	129	19	.	.	.
18542	130	1	Fry	fry	NN
18542	130	2	in	in	IN
18542	130	3	butter	butter	NN
18542	130	4	,	,	,
18542	130	5	add	add	VB
18542	130	6	two	two	CD
18542	130	7	tablespoonfuls	tablespoonful	NNS
18542	130	8	of	of	IN
18542	130	9	salt	salt	NN
18542	130	10	,	,	,
18542	130	11	six	six	CD
18542	130	12	pepper	pepper	NN
18542	130	13	-	-	HYPH
18542	130	14	corns	corn	NNS
18542	130	15	,	,	,
18542	130	16	a	a	DT
18542	130	17	bay	bay	NN
18542	130	18	-	-	HYPH
18542	130	19	leaf	leaf	NN
18542	130	20	,	,	,
18542	130	21	three	three	CD
18542	130	22	cloves	clove	NNS
18542	130	23	,	,	,
18542	130	24	two	two	CD
18542	130	25	quarts	quart	NNS
18542	130	26	of	of	IN
18542	130	27	[	[	-LRB-
18542	130	28	Page	page	NN
18542	130	29	10	10	CD
18542	130	30	]	]	-RRB-
18542	130	31	boiling	boiling	NN
18542	130	32	water	water	NN
18542	130	33	,	,	,
18542	130	34	and	and	CC
18542	130	35	two	two	CD
18542	130	36	cupfuls	cupful	NNS
18542	130	37	of	of	IN
18542	130	38	vinegar	vinegar	NN
18542	130	39	or	or	CC
18542	130	40	sour	sour	JJ
18542	130	41	wine	wine	NN
18542	130	42	.	.	.
18542	131	1	Boil	Boil	NNP
18542	131	2	for	for	IN
18542	131	3	fifteen	fifteen	CD
18542	131	4	minutes	minute	NNS
18542	131	5	,	,	,
18542	131	6	strain	strain	VBP
18542	131	7	,	,	,
18542	131	8	and	and	CC
18542	131	9	cool	cool	JJ
18542	131	10	.	.	.
18542	132	1	Rub	rub	VB
18542	132	2	the	the	DT
18542	132	3	fish	fish	NN
18542	132	4	with	with	IN
18542	132	5	salt	salt	NN
18542	132	6	and	and	CC
18542	132	7	lemon	lemon	NN
18542	132	8	-	-	HYPH
18542	132	9	juice	juice	NN
18542	132	10	before	before	IN
18542	132	11	cooking	cooking	NN
18542	132	12	.	.	.
18542	133	1	VII	VII	NNP
18542	133	2	Chop	Chop	NNP
18542	133	3	fine	fine	VBP
18542	133	4	a	a	DT
18542	133	5	large	large	JJ
18542	133	6	onion	onion	NN
18542	133	7	and	and	CC
18542	133	8	a	a	DT
18542	133	9	carrot	carrot	NN
18542	133	10	.	.	.
18542	134	1	Add	add	VB
18542	134	2	three	three	CD
18542	134	3	bay	bay	NN
18542	134	4	-	-	HYPH
18542	134	5	leaves	leave	NNS
18542	134	6	,	,	,
18542	134	7	a	a	DT
18542	134	8	few	few	JJ
18542	134	9	sprigs	sprig	NNS
18542	134	10	of	of	IN
18542	134	11	parsley	parsley	NNP
18542	134	12	,	,	,
18542	134	13	a	a	DT
18542	134	14	pinch	pinch	NN
18542	134	15	of	of	IN
18542	134	16	powdered	powdered	JJ
18542	134	17	thyme	thyme	NNS
18542	134	18	,	,	,
18542	134	19	and	and	CC
18542	134	20	three	three	CD
18542	134	21	tablespoonfuls	tablespoonful	NNS
18542	134	22	of	of	IN
18542	134	23	tarragon	tarragon	NNP
18542	134	24	vinegar	vinegar	NNP
18542	134	25	.	.	.
18542	135	1	Add	add	VB
18542	135	2	enough	enough	JJ
18542	135	3	water	water	NN
18542	135	4	to	to	TO
18542	135	5	cover	cover	VB
18542	135	6	the	the	DT
18542	135	7	fish	fish	NN
18542	135	8	.	.	.
18542	136	1	The	the	DT
18542	136	2	vinegar	vinegar	NN
18542	136	3	may	may	MD
18542	136	4	be	be	VB
18542	136	5	omitted	omit	VBN
18542	136	6	and	and	CC
18542	136	7	equal	equal	JJ
18542	136	8	parts	part	NNS
18542	136	9	of	of	IN
18542	136	10	water	water	NN
18542	136	11	and	and	CC
18542	136	12	white	white	JJ
18542	136	13	wine	wine	NN
18542	136	14	used	use	VBN
18542	136	15	for	for	IN
18542	136	16	liquid	liquid	NN
18542	136	17	.	.	.
18542	137	1	VIII	VIII	NNP
18542	137	2	Chop	Chop	NNP
18542	137	3	fine	fine	RB
18542	137	4	a	a	DT
18542	137	5	quarter	quarter	NN
18542	137	6	of	of	IN
18542	137	7	a	a	DT
18542	137	8	pound	pound	NN
18542	137	9	of	of	IN
18542	137	10	bacon	bacon	NN
18542	137	11	and	and	CC
18542	137	12	an	an	DT
18542	137	13	onion	onion	NN
18542	137	14	.	.	.
18542	138	1	Fry	Fry	NNP
18542	138	2	,	,	,
18542	138	3	add	add	VB
18542	138	4	a	a	DT
18542	138	5	can	can	NN
18542	138	6	of	of	IN
18542	138	7	tomatoes	tomato	NNS
18542	138	8	,	,	,
18542	138	9	a	a	DT
18542	138	10	chopped	chop	VBN
18542	138	11	clove	clove	NN
18542	138	12	of	of	IN
18542	138	13	garlic	garlic	NN
18542	138	14	,	,	,
18542	138	15	and	and	CC
18542	138	16	cayenne	cayenne	NN
18542	138	17	,	,	,
18542	138	18	salt	salt	NN
18542	138	19	,	,	,
18542	138	20	and	and	CC
18542	138	21	pepper	pepper	NN
18542	138	22	to	to	IN
18542	138	23	season	season	NN
18542	138	24	.	.	.
18542	139	1	Add	add	VB
18542	139	2	sufficient	sufficient	JJ
18542	139	3	boiling	boiling	NN
18542	139	4	water	water	NN
18542	139	5	and	and	CC
18542	139	6	cook	cook	NN
18542	139	7	for	for	IN
18542	139	8	fifteen	fifteen	CD
18542	139	9	minutes	minute	NNS
18542	139	10	.	.	.
18542	140	1	Cool	cool	RB
18542	140	2	before	before	IN
18542	140	3	putting	put	VBG
18542	140	4	in	in	RP
18542	140	5	the	the	DT
18542	140	6	fish	fish	NN
18542	140	7	.	.	.
18542	141	1	IX	ix	NN
18542	141	2	Half	half	PDT
18542	141	3	a	a	DT
18542	141	4	carrot	carrot	NN
18542	141	5	,	,	,
18542	141	6	half	half	PDT
18542	141	7	an	an	DT
18542	141	8	onion	onion	NN
18542	141	9	,	,	,
18542	141	10	two	two	CD
18542	141	11	cloves	clove	NNS
18542	141	12	,	,	,
18542	141	13	three	three	CD
18542	141	14	sprigs	sprig	NNS
18542	141	15	of	of	IN
18542	141	16	parsley	parsley	NN
18542	141	17	,	,	,
18542	141	18	three	three	CD
18542	141	19	pepper	pepper	NN
18542	141	20	-	-	HYPH
18542	141	21	corns	corn	NNS
18542	141	22	,	,	,
18542	141	23	two	two	CD
18542	141	24	tablespoonfuls	tablespoonful	NNS
18542	141	25	of	of	IN
18542	141	26	lemon	lemon	NN
18542	141	27	-	-	HYPH
18542	141	28	juice	juice	NN
18542	141	29	or	or	CC
18542	141	30	vinegar	vinegar	NN
18542	141	31	,	,	,
18542	141	32	a	a	DT
18542	141	33	teaspoonful	teaspoonful	NN
18542	141	34	of	of	IN
18542	141	35	salt	salt	NN
18542	141	36	,	,	,
18542	141	37	a	a	DT
18542	141	38	blade	blade	NN
18542	141	39	of	of	IN
18542	141	40	mace	mace	NN
18542	141	41	,	,	,
18542	141	42	half	half	PDT
18542	141	43	a	a	DT
18542	141	44	bay	bay	NN
18542	141	45	-	-	HYPH
18542	141	46	leaf	leaf	NN
18542	141	47	,	,	,
18542	141	48	half	half	PDT
18542	141	49	a	a	DT
18542	141	50	teaspoonful	teaspoonful	NN
18542	141	51	of	of	IN
18542	141	52	paprika	paprika	NNP
18542	141	53	,	,	,
18542	141	54	a	a	DT
18542	141	55	dash	dash	NN
18542	141	56	of	of	IN
18542	141	57	celery	celery	NN
18542	141	58	salt	salt	NN
18542	141	59	,	,	,
18542	141	60	and	and	CC
18542	141	61	two	two	CD
18542	141	62	quarts	quart	NNS
18542	141	63	of	of	IN
18542	141	64	cold	cold	JJ
18542	141	65	water	water	NN
18542	141	66	.	.	.
18542	142	1	Bring	bring	VB
18542	142	2	to	to	IN
18542	142	3	the	the	DT
18542	142	4	boil	boil	NN
18542	142	5	and	and	CC
18542	142	6	cool	cool	JJ
18542	142	7	before	before	IN
18542	142	8	using	use	VBG
18542	142	9	.	.	.
18542	143	1	[	[	-LRB-
18542	143	2	Page	page	NN
18542	143	3	11	11	CD
18542	143	4	]	]	-RRB-
18542	143	5	X	x	NN
18542	143	6	Fry	Fry	NNP
18542	143	7	an	an	DT
18542	143	8	onion	onion	NN
18542	143	9	in	in	IN
18542	143	10	butter	butter	NN
18542	143	11	.	.	.
18542	144	1	Add	add	VB
18542	144	2	half	half	PDT
18542	144	3	a	a	DT
18542	144	4	teaspoonful	teaspoonful	JJ
18542	144	5	of	of	IN
18542	144	6	beef	beef	NN
18542	144	7	extract	extract	NN
18542	144	8	,	,	,
18542	144	9	a	a	DT
18542	144	10	pinch	pinch	NN
18542	144	11	of	of	IN
18542	144	12	celery	celery	NN
18542	144	13	seed	seed	NN
18542	144	14	,	,	,
18542	144	15	a	a	DT
18542	144	16	few	few	JJ
18542	144	17	drops	drop	NNS
18542	144	18	of	of	IN
18542	144	19	Worcestershire	Worcestershire	NNP
18542	144	20	,	,	,
18542	144	21	a	a	DT
18542	144	22	tablespoonful	tablespoonful	NN
18542	144	23	of	of	IN
18542	144	24	tomato	tomato	NNP
18542	144	25	catsup	catsup	NN
18542	144	26	,	,	,
18542	144	27	half	half	PDT
18542	144	28	a	a	DT
18542	144	29	cupful	cupful	NN
18542	144	30	of	of	IN
18542	144	31	vinegar	vinegar	NN
18542	144	32	,	,	,
18542	144	33	and	and	CC
18542	144	34	salt	salt	NN
18542	144	35	and	and	CC
18542	144	36	pepper	pepper	NN
18542	144	37	to	to	IN
18542	144	38	season	season	NN
18542	144	39	.	.	.
18542	145	1	Add	add	VB
18542	145	2	two	two	CD
18542	145	3	quarts	quart	NNS
18542	145	4	of	of	IN
18542	145	5	cold	cold	JJ
18542	145	6	water	water	NN
18542	145	7	,	,	,
18542	145	8	bring	bring	VB
18542	145	9	to	to	IN
18542	145	10	the	the	DT
18542	145	11	boil	boil	NN
18542	145	12	,	,	,
18542	145	13	and	and	CC
18542	145	14	cool	cool	JJ
18542	145	15	before	before	IN
18542	145	16	using	use	VBG
18542	145	17	.	.	.
18542	146	1	XI	XI	NNP
18542	146	2	Four	four	CD
18542	146	3	quarts	quart	NNS
18542	146	4	of	of	IN
18542	146	5	water	water	NN
18542	146	6	,	,	,
18542	146	7	one	one	CD
18542	146	8	onion	onion	NN
18542	146	9	,	,	,
18542	146	10	one	one	CD
18542	146	11	slice	slice	NN
18542	146	12	of	of	IN
18542	146	13	carrot	carrot	NNP
18542	146	14	,	,	,
18542	146	15	two	two	CD
18542	146	16	tablespoonfuls	tablespoonful	NNS
18542	146	17	of	of	IN
18542	146	18	salt	salt	NN
18542	146	19	,	,	,
18542	146	20	one	one	CD
18542	146	21	tablespoonful	tablespoonful	NN
18542	146	22	of	of	IN
18542	146	23	pepper	pepper	NN
18542	146	24	,	,	,
18542	146	25	two	two	CD
18542	146	26	cloves	clove	NNS
18542	146	27	,	,	,
18542	146	28	one	one	CD
18542	146	29	tablespoonful	tablespoonful	NN
18542	146	30	of	of	IN
18542	146	31	vinegar	vinegar	NN
18542	146	32	,	,	,
18542	146	33	the	the	DT
18542	146	34	juice	juice	NN
18542	146	35	of	of	IN
18542	146	36	half	half	PDT
18542	146	37	a	a	DT
18542	146	38	lemon	lemon	NN
18542	146	39	,	,	,
18542	146	40	and	and	CC
18542	146	41	a	a	DT
18542	146	42	bouquet	bouquet	NN
18542	146	43	of	of	IN
18542	146	44	sweet	sweet	JJ
18542	146	45	herbs	herb	NNS
18542	146	46	.	.	.
18542	147	1	Boil	Boil	NNP
18542	147	2	for	for	IN
18542	147	3	an	an	DT
18542	147	4	hour	hour	NN
18542	147	5	before	before	IN
18542	147	6	putting	put	VBG
18542	147	7	in	in	RP
18542	147	8	the	the	DT
18542	147	9	fish	fish	NN
18542	147	10	.	.	.
18542	148	1	[	[	-LRB-
18542	148	2	Page	page	NN
18542	148	3	13	13	CD
18542	148	4	]	]	-RRB-
18542	148	5	ONE	one	CD
18542	148	6	HUNDRED	hundred	CD
18542	148	7	SIMPLE	SIMPLE	NNP
18542	148	8	FISH	FISH	NNS
18542	148	9	SAUCES	sauce	NNS
18542	148	10	ADMIRAL	admiral	VBP
18542	148	11	SAUCE	SAUCE	VBN
18542	148	12	Add	Add	NNP
18542	148	13	two	two	CD
18542	148	14	pounded	pound	VBD
18542	148	15	anchovies	anchovy	NNS
18542	148	16	,	,	,
18542	148	17	four	four	CD
18542	148	18	chopped	chopped	JJ
18542	148	19	shallots	shallot	NNS
18542	148	20	,	,	,
18542	148	21	a	a	DT
18542	148	22	teaspoonful	teaspoonful	NN
18542	148	23	of	of	IN
18542	148	24	chopped	chopped	JJ
18542	148	25	capers	caper	NNS
18542	148	26	,	,	,
18542	148	27	and	and	CC
18542	148	28	a	a	DT
18542	148	29	little	little	JJ
18542	148	30	grated	grate	VBN
18542	148	31	lemon	lemon	NN
18542	148	32	-	-	HYPH
18542	148	33	peel	peel	NN
18542	148	34	to	to	IN
18542	148	35	one	one	CD
18542	148	36	cupful	cupful	NN
18542	148	37	of	of	IN
18542	148	38	Drawn	Drawn	NNP
18542	148	39	-	-	HYPH
18542	148	40	Butter	Butter	NNP
18542	148	41	Sauce	Sauce	NNP
18542	148	42	.	.	.
18542	149	1	Reheat	reheat	NN
18542	149	2	,	,	,
18542	149	3	season	season	NN
18542	149	4	with	with	IN
18542	149	5	salt	salt	NN
18542	149	6	and	and	CC
18542	149	7	pepper	pepper	NN
18542	149	8	and	and	CC
18542	149	9	lemon	lemon	NN
18542	149	10	-	-	HYPH
18542	149	11	juice	juice	NN
18542	149	12	.	.	.
18542	150	1	Serve	serve	VB
18542	150	2	hot	hot	JJ
18542	150	3	.	.	.
18542	151	1	ALBERT	ALBERT	NNP
18542	151	2	SAUCE	SAUCE	NNP
18542	151	3	Boil	Boil	NNP
18542	151	4	three	three	CD
18542	151	5	chopped	chop	VBN
18542	151	6	shallots	shallot	NNS
18542	151	7	with	with	IN
18542	151	8	a	a	DT
18542	151	9	tablespoonful	tablespoonful	NN
18542	151	10	of	of	IN
18542	151	11	butter	butter	NN
18542	151	12	and	and	CC
18542	151	13	one	one	CD
18542	151	14	-	-	HYPH
18542	151	15	fourth	fourth	NN
18542	151	16	cupful	cupful	NN
18542	151	17	of	of	IN
18542	151	18	vinegar	vinegar	NN
18542	151	19	.	.	.
18542	152	1	Add	add	VB
18542	152	2	one	one	CD
18542	152	3	cupful	cupful	NN
18542	152	4	of	of	IN
18542	152	5	freshly	freshly	RB
18542	152	6	grated	grate	VBN
18542	152	7	horseradish	horseradish	NN
18542	152	8	,	,	,
18542	152	9	half	half	PDT
18542	152	10	a	a	DT
18542	152	11	cupful	cupful	NN
18542	152	12	of	of	IN
18542	152	13	white	white	JJ
18542	152	14	stock	stock	NN
18542	152	15	and	and	CC
18542	152	16	one	one	CD
18542	152	17	cupful	cupful	NN
18542	152	18	of	of	IN
18542	152	19	Veloute	Veloute	NNP
18542	152	20	Sauce	Sauce	NNP
18542	152	21	.	.	.
18542	153	1	Boil	Boil	NNP
18542	153	2	until	until	IN
18542	153	3	thick	thick	JJ
18542	153	4	,	,	,
18542	153	5	rub	rub	VB
18542	153	6	through	through	IN
18542	153	7	a	a	DT
18542	153	8	sieve	sieve	NN
18542	153	9	,	,	,
18542	153	10	reheat	reheat	VB
18542	153	11	,	,	,
18542	153	12	add	add	VB
18542	153	13	the	the	DT
18542	153	14	yolks	yolk	NNS
18542	153	15	of	of	IN
18542	153	16	three	three	CD
18542	153	17	eggs	egg	NNS
18542	153	18	beaten	beat	VBN
18542	153	19	with	with	IN
18542	153	20	a	a	DT
18542	153	21	cupful	cupful	NN
18542	153	22	of	of	IN
18542	153	23	cream	cream	NN
18542	153	24	,	,	,
18542	153	25	two	two	CD
18542	153	26	tablespoonfuls	tablespoonful	NNS
18542	153	27	of	of	IN
18542	153	28	butter	butter	NN
18542	153	29	in	in	IN
18542	153	30	small	small	JJ
18542	153	31	bits	bit	NNS
18542	153	32	,	,	,
18542	153	33	and	and	CC
18542	153	34	a	a	DT
18542	153	35	little	little	JJ
18542	153	36	minced	mince	VBN
18542	153	37	parsley	parsley	NN
18542	153	38	.	.	.
18542	154	1	ALLEMANDE	ALLEMANDE	NNP
18542	154	2	SAUCE	SAUCE	NNP
18542	154	3	--	--	:
18542	154	4	I	-PRON-	PRP
18542	154	5	Put	put	VBP
18542	154	6	two	two	CD
18542	154	7	cupfuls	cupful	NNS
18542	154	8	of	of	IN
18542	154	9	white	white	JJ
18542	154	10	stock	stock	NN
18542	154	11	into	into	IN
18542	154	12	a	a	DT
18542	154	13	saucepan	saucepan	NN
18542	154	14	with	with	IN
18542	154	15	half	half	PDT
18542	154	16	a	a	DT
18542	154	17	dozen	dozen	NN
18542	154	18	mushrooms	mushroom	NNS
18542	154	19	,	,	,
18542	154	20	chopped	chop	VBD
18542	154	21	fine	fine	JJ
18542	154	22	,	,	,
18542	154	23	a	a	DT
18542	154	24	two	two	CD
18542	154	25	-	-	HYPH
18542	154	26	inch	inch	NN
18542	154	27	strip	strip	NN
18542	154	28	of	of	IN
18542	154	29	lemon	lemon	NN
18542	154	30	-	-	HYPH
18542	154	31	peel	peel	NN
18542	154	32	,	,	,
18542	154	33	salt	salt	NN
18542	154	34	and	and	CC
18542	154	35	[	[	-LRB-
18542	154	36	Page	page	NN
18542	154	37	14	14	CD
18542	154	38	]	]	-RRB-
18542	154	39	pepper	pepper	NN
18542	154	40	to	to	IN
18542	154	41	season	season	NN
18542	154	42	,	,	,
18542	154	43	and	and	CC
18542	154	44	a	a	DT
18542	154	45	teaspoonful	teaspoonful	NN
18542	154	46	of	of	IN
18542	154	47	minced	mince	VBN
18542	154	48	parsley	parsley	NN
18542	154	49	.	.	.
18542	155	1	Simmer	simmer	NN
18542	155	2	for	for	IN
18542	155	3	an	an	DT
18542	155	4	hour	hour	NN
18542	155	5	and	and	CC
18542	155	6	strain	strain	NN
18542	155	7	.	.	.
18542	156	1	Thicken	Thicken	VBN
18542	156	2	with	with	IN
18542	156	3	a	a	DT
18542	156	4	teaspoonful	teaspoonful	NN
18542	156	5	of	of	IN
18542	156	6	flour	flour	NN
18542	156	7	,	,	,
18542	156	8	rubbed	rub	VBN
18542	156	9	smooth	smooth	JJ
18542	156	10	in	in	IN
18542	156	11	a	a	DT
18542	156	12	little	little	JJ
18542	156	13	cold	cold	JJ
18542	156	14	stock	stock	NN
18542	156	15	or	or	CC
18542	156	16	water	water	NN
18542	156	17	,	,	,
18542	156	18	take	take	VB
18542	156	19	from	from	IN
18542	156	20	the	the	DT
18542	156	21	fire	fire	NN
18542	156	22	,	,	,
18542	156	23	and	and	CC
18542	156	24	add	add	VB
18542	156	25	the	the	DT
18542	156	26	yolks	yolk	NNS
18542	156	27	of	of	IN
18542	156	28	three	three	CD
18542	156	29	eggs	egg	NNS
18542	156	30	beaten	beat	VBN
18542	156	31	with	with	IN
18542	156	32	the	the	DT
18542	156	33	juice	juice	NN
18542	156	34	of	of	IN
18542	156	35	half	half	PDT
18542	156	36	a	a	DT
18542	156	37	lemon	lemon	NN
18542	156	38	.	.	.
18542	157	1	Reheat	reheat	VB
18542	157	2	,	,	,
18542	157	3	but	but	CC
18542	157	4	do	do	VBP
18542	157	5	not	not	RB
18542	157	6	boil	boil	VB
18542	157	7	.	.	.
18542	158	1	Take	take	VB
18542	158	2	from	from	IN
18542	158	3	the	the	DT
18542	158	4	fire	fire	NN
18542	158	5	and	and	CC
18542	158	6	add	add	VB
18542	158	7	a	a	DT
18542	158	8	tablespoonful	tablespoonful	NN
18542	158	9	of	of	IN
18542	158	10	butter	butter	NN
18542	158	11	.	.	.
18542	159	1	ALLEMANDE	ALLEMANDE	NNP
18542	159	2	SAUCE	SAUCE	NNP
18542	159	3	--	--	:
18542	159	4	II	II	NNP
18542	159	5	Cook	Cook	NNP
18542	159	6	together	together	RB
18542	159	7	two	two	CD
18542	159	8	tablespoonfuls	tablespoonful	NNS
18542	159	9	of	of	IN
18542	159	10	butter	butter	NN
18542	159	11	and	and	CC
18542	159	12	three	three	CD
18542	159	13	of	of	IN
18542	159	14	flour	flour	NN
18542	159	15	.	.	.
18542	160	1	Add	add	VB
18542	160	2	two	two	CD
18542	160	3	cupfuls	cupful	NNS
18542	160	4	of	of	IN
18542	160	5	white	white	JJ
18542	160	6	stock	stock	NN
18542	160	7	and	and	CC
18542	160	8	cook	cook	NN
18542	160	9	until	until	IN
18542	160	10	thick	thick	JJ
18542	160	11	,	,	,
18542	160	12	stirring	stir	VBG
18542	160	13	constantly	constantly	RB
18542	160	14	.	.	.
18542	161	1	Beat	beat	VB
18542	161	2	the	the	DT
18542	161	3	yolks	yolk	NNS
18542	161	4	of	of	IN
18542	161	5	three	three	CD
18542	161	6	eggs	egg	NNS
18542	161	7	and	and	CC
18542	161	8	add	add	VB
18542	161	9	the	the	DT
18542	161	10	sauce	sauce	NN
18542	161	11	gradually	gradually	RB
18542	161	12	to	to	IN
18542	161	13	the	the	DT
18542	161	14	eggs	egg	NNS
18542	161	15	,	,	,
18542	161	16	beating	beat	VBG
18542	161	17	constantly	constantly	RB
18542	161	18	.	.	.
18542	162	1	Strain	strain	VB
18542	162	2	,	,	,
18542	162	3	add	add	VB
18542	162	4	the	the	DT
18542	162	5	juice	juice	NN
18542	162	6	of	of	IN
18542	162	7	half	half	PDT
18542	162	8	a	a	DT
18542	162	9	lemon	lemon	NN
18542	162	10	and	and	CC
18542	162	11	a	a	DT
18542	162	12	tablespoonful	tablespoonful	NN
18542	162	13	of	of	IN
18542	162	14	butter	butter	NN
18542	162	15	.	.	.
18542	163	1	Serve	serve	VB
18542	163	2	hot	hot	JJ
18542	163	3	.	.	.
18542	164	1	ANCHOVY	ANCHOVY	NNP
18542	164	2	BUTTER	BUTTER	NNP
18542	164	3	Soak	Soak	NNP
18542	164	4	,	,	,
18542	164	5	bone	bone	NN
18542	164	6	,	,	,
18542	164	7	dry	dry	JJ
18542	164	8	,	,	,
18542	164	9	and	and	CC
18542	164	10	pound	pound	NN
18542	164	11	eight	eight	CD
18542	164	12	salted	salt	VBN
18542	164	13	anchovies	anchovy	NNS
18542	164	14	.	.	.
18542	165	1	Add	add	VB
18542	165	2	twice	twice	PDT
18542	165	3	their	-PRON-	PRP$
18542	165	4	bulk	bulk	NN
18542	165	5	of	of	IN
18542	165	6	fresh	fresh	JJ
18542	165	7	butter	butter	NN
18542	165	8	,	,	,
18542	165	9	mix	mix	VB
18542	165	10	thoroughly	thoroughly	RB
18542	165	11	,	,	,
18542	165	12	press	press	NN
18542	165	13	forcibly	forcibly	RB
18542	165	14	through	through	IN
18542	165	15	a	a	DT
18542	165	16	fine	fine	JJ
18542	165	17	sieve	sieve	NN
18542	165	18	,	,	,
18542	165	19	add	add	VB
18542	165	20	a	a	DT
18542	165	21	little	little	RB
18542	165	22	more	more	JJR
18542	165	23	butter	butter	NN
18542	165	24	and	and	CC
18542	165	25	the	the	DT
18542	165	26	juice	juice	NN
18542	165	27	of	of	IN
18542	165	28	a	a	DT
18542	165	29	lemon	lemon	NN
18542	165	30	.	.	.
18542	166	1	Make	make	VB
18542	166	2	into	into	IN
18542	166	3	small	small	JJ
18542	166	4	pats	pat	NNS
18542	166	5	and	and	CC
18542	166	6	keep	keep	VB
18542	166	7	in	in	RP
18542	166	8	a	a	DT
18542	166	9	cold	cold	JJ
18542	166	10	place	place	NN
18542	166	11	.	.	.
18542	167	1	ANCHOVY	ANCHOVY	NNP
18542	167	2	BUTTER	BUTTER	NNP
18542	167	3	SAUCE	SAUCE	VBD
18542	167	4	Prepare	prepare	VBP
18542	167	5	a	a	DT
18542	167	6	pint	pint	NN
18542	167	7	of	of	IN
18542	167	8	Brown	Brown	NNP
18542	167	9	Sauce	Sauce	NNP
18542	167	10	according	accord	VBG
18542	167	11	to	to	IN
18542	167	12	directions	direction	NNS
18542	167	13	elsewhere	elsewhere	RB
18542	167	14	[	[	-LRB-
18542	167	15	Page	page	NN
18542	167	16	15	15	CD
18542	167	17	]	]	-RRB-
18542	167	18	given	give	VBN
18542	167	19	and	and	CC
18542	167	20	season	season	NN
18542	167	21	with	with	IN
18542	167	22	melted	melted	JJ
18542	167	23	butter	butter	NN
18542	167	24	,	,	,
18542	167	25	lemon	lemon	NN
18542	167	26	-	-	HYPH
18542	167	27	juice	juice	NN
18542	167	28	,	,	,
18542	167	29	and	and	CC
18542	167	30	anchovy	anchovy	JJ
18542	167	31	essence	essence	NN
18542	167	32	.	.	.
18542	168	1	ANCHOVY	ANCHOVY	NNP
18542	168	2	SAUCE	SAUCE	VBN
18542	168	3	--	--	:
18542	168	4	I	-PRON-	PRP
18542	168	5	Stir	stir	VBP
18542	168	6	two	two	CD
18542	168	7	tablespoonfuls	tablespoonful	NNS
18542	168	8	of	of	IN
18542	168	9	anchovy	anchovy	JJ
18542	168	10	essence	essence	NN
18542	168	11	into	into	IN
18542	168	12	one	one	CD
18542	168	13	cupful	cupful	NN
18542	168	14	of	of	IN
18542	168	15	melted	melted	JJ
18542	168	16	butter	butter	NN
18542	168	17	.	.	.
18542	169	1	Season	season	NN
18542	169	2	with	with	IN
18542	169	3	cayenne	cayenne	NN
18542	169	4	and	and	CC
18542	169	5	powdered	powdered	JJ
18542	169	6	mace	mace	NN
18542	169	7	.	.	.
18542	170	1	ANCHOVY	ANCHOVY	NNP
18542	170	2	SAUCE	SAUCE	VBN
18542	170	3	--	--	:
18542	170	4	II	II	NNP
18542	170	5	Pound	Pound	NNP
18542	170	6	three	three	CD
18542	170	7	anchovies	anchovy	NNS
18542	170	8	smooth	smooth	VBP
18542	170	9	with	with	IN
18542	170	10	three	three	CD
18542	170	11	tablespoonfuls	tablespoonful	NNS
18542	170	12	of	of	IN
18542	170	13	butter	butter	NN
18542	170	14	,	,	,
18542	170	15	add	add	VB
18542	170	16	two	two	CD
18542	170	17	teaspoonfuls	teaspoonful	NNS
18542	170	18	of	of	IN
18542	170	19	vinegar	vinegar	NN
18542	170	20	and	and	CC
18542	170	21	a	a	DT
18542	170	22	quarter	quarter	NN
18542	170	23	of	of	IN
18542	170	24	a	a	DT
18542	170	25	cupful	cupful	NN
18542	170	26	of	of	IN
18542	170	27	water	water	NN
18542	170	28	.	.	.
18542	171	1	Bring	bring	VB
18542	171	2	to	to	IN
18542	171	3	the	the	DT
18542	171	4	boil	boil	NN
18542	171	5	and	and	CC
18542	171	6	thicken	thicken	NN
18542	171	7	with	with	IN
18542	171	8	a	a	DT
18542	171	9	tablespoonful	tablespoonful	NN
18542	171	10	of	of	IN
18542	171	11	flour	flour	NN
18542	171	12	rubbed	rub	VBN
18542	171	13	smooth	smooth	JJ
18542	171	14	in	in	IN
18542	171	15	a	a	DT
18542	171	16	little	little	JJ
18542	171	17	cold	cold	JJ
18542	171	18	water	water	NN
18542	171	19	.	.	.
18542	172	1	Strain	strain	VB
18542	172	2	through	through	IN
18542	172	3	a	a	DT
18542	172	4	sieve	sieve	NN
18542	172	5	and	and	CC
18542	172	6	serve	serve	VB
18542	172	7	hot	hot	JJ
18542	172	8	.	.	.
18542	173	1	ANCHOVY	ANCHOVY	NNP
18542	173	2	SAUCE	SAUCE	VBN
18542	173	3	--	--	:
18542	173	4	III	III	NNP
18542	173	5	Add	Add	NNP
18542	173	6	a	a	DT
18542	173	7	tablespoonful	tablespoonful	NN
18542	173	8	of	of	IN
18542	173	9	anchovy	anchovy	JJ
18542	173	10	paste	paste	NN
18542	173	11	to	to	IN
18542	173	12	a	a	DT
18542	173	13	cupful	cupful	NN
18542	173	14	of	of	IN
18542	173	15	Drawn	Drawn	NNP
18542	173	16	-	-	HYPH
18542	173	17	Butter	Butter	NNP
18542	173	18	Sauce	Sauce	NNP
18542	173	19	and	and	CC
18542	173	20	season	season	NN
18542	173	21	with	with	IN
18542	173	22	lemon	lemon	NN
18542	173	23	-	-	HYPH
18542	173	24	juice	juice	NN
18542	173	25	and	and	CC
18542	173	26	paprika	paprika	NNP
18542	173	27	.	.	.
18542	174	1	AURORA	AURORA	NNP
18542	174	2	SAUCE	SAUCE	NNP
18542	174	3	Add	Add	NNP
18542	174	4	one	one	CD
18542	174	5	half	half	NN
18542	174	6	cupful	cupful	NN
18542	174	7	of	of	IN
18542	174	8	mushroom	mushroom	NN
18542	174	9	liquor	liquor	NN
18542	174	10	to	to	IN
18542	174	11	one	one	CD
18542	174	12	cupful	cupful	NN
18542	174	13	of	of	IN
18542	174	14	Béchamel	Béchamel	NNP
18542	174	15	Sauce	Sauce	NNP
18542	174	16	.	.	.
18542	175	1	Add	add	VB
18542	175	2	also	also	RB
18542	175	3	three	three	CD
18542	175	4	tablespoonfuls	tablespoonful	NNS
18542	175	5	of	of	IN
18542	175	6	stewed	stew	VBN
18542	175	7	and	and	CC
18542	175	8	strained	strained	JJ
18542	175	9	tomatoes	tomato	NNS
18542	175	10	,	,	,
18542	175	11	and	and	CC
18542	175	12	one	one	CD
18542	175	13	tablespoonful	tablespoonful	NN
18542	175	14	of	of	IN
18542	175	15	butter	butter	NN
18542	175	16	.	.	.
18542	176	1	Reheat	reheat	VB
18542	176	2	,	,	,
18542	176	3	add	add	VB
18542	176	4	a	a	DT
18542	176	5	few	few	JJ
18542	176	6	cooked	cook	VBN
18542	176	7	mushrooms	mushroom	NNS
18542	176	8	cut	cut	VBN
18542	176	9	into	into	IN
18542	176	10	dice	dice	NN
18542	176	11	,	,	,
18542	176	12	and	and	CC
18542	176	13	serve	serve	VB
18542	176	14	.	.	.
18542	177	1	[	[	-LRB-
18542	177	2	Page	page	NN
18542	177	3	16	16	CD
18542	177	4	]	]	-RRB-
18542	177	5	AVIGNONNAISE	AVIGNONNAISE	NNP
18542	177	6	SAUCE	SAUCE	NNP
18542	177	7	Chop	Chop	NNP
18542	177	8	together	together	RB
18542	177	9	four	four	CD
18542	177	10	shallots	shallot	NNS
18542	177	11	and	and	CC
18542	177	12	two	two	CD
18542	177	13	beans	bean	NNS
18542	177	14	of	of	IN
18542	177	15	garlic	garlic	NN
18542	177	16	.	.	.
18542	178	1	Fry	fry	NN
18542	178	2	in	in	IN
18542	178	3	olive	olive	NN
18542	178	4	-	-	HYPH
18542	178	5	oil	oil	NN
18542	178	6	,	,	,
18542	178	7	add	add	VB
18542	178	8	two	two	CD
18542	178	9	cupfuls	cupful	NNS
18542	178	10	of	of	IN
18542	178	11	Béchamel	Béchamel	NNP
18542	178	12	Sauce	Sauce	NNP
18542	178	13	,	,	,
18542	178	14	bring	bring	VB
18542	178	15	to	to	IN
18542	178	16	the	the	DT
18542	178	17	boil	boil	NN
18542	178	18	,	,	,
18542	178	19	add	add	VB
18542	178	20	the	the	DT
18542	178	21	yolks	yolk	NNS
18542	178	22	of	of	IN
18542	178	23	three	three	CD
18542	178	24	eggs	egg	NNS
18542	178	25	,	,	,
18542	178	26	two	two	CD
18542	178	27	tablespoonfuls	tablespoonful	NNS
18542	178	28	of	of	IN
18542	178	29	grated	grate	VBN
18542	178	30	Parmesan	Parmesan	NNP
18542	178	31	cheese	cheese	NN
18542	178	32	,	,	,
18542	178	33	and	and	CC
18542	178	34	a	a	DT
18542	178	35	little	little	JJ
18542	178	36	minced	mince	VBN
18542	178	37	parsley	parsley	NN
18542	178	38	.	.	.
18542	179	1	Heat	heat	NN
18542	179	2	,	,	,
18542	179	3	but	but	CC
18542	179	4	do	do	VBP
18542	179	5	not	not	RB
18542	179	6	boil	boil	VB
18542	179	7	,	,	,
18542	179	8	and	and	CC
18542	179	9	use	use	VB
18542	179	10	as	as	RB
18542	179	11	soon	soon	RB
18542	179	12	as	as	IN
18542	179	13	it	-PRON-	PRP
18542	179	14	thickens	thicken	VBZ
18542	179	15	.	.	.
18542	180	1	BEARNAISE	BEARNAISE	NNP
18542	180	2	SAUCE	SAUCE	NNP
18542	180	3	--	--	:
18542	180	4	I	-PRON-	PRP
18542	180	5	Bring	bring	VBP
18542	180	6	to	to	IN
18542	180	7	the	the	DT
18542	180	8	boil	boil	NN
18542	180	9	two	two	CD
18542	180	10	tablespoonfuls	tablespoonful	NNS
18542	180	11	each	each	DT
18542	180	12	of	of	IN
18542	180	13	vinegar	vinegar	NN
18542	180	14	and	and	CC
18542	180	15	water	water	NN
18542	180	16	.	.	.
18542	181	1	Simmer	simmer	NN
18542	181	2	in	in	IN
18542	181	3	it	-PRON-	PRP
18542	181	4	for	for	IN
18542	181	5	ten	ten	CD
18542	181	6	minutes	minute	NNS
18542	181	7	a	a	DT
18542	181	8	slice	slice	NN
18542	181	9	of	of	IN
18542	181	10	onion	onion	NN
18542	181	11	.	.	.
18542	182	1	Take	take	VB
18542	182	2	out	out	RP
18542	182	3	the	the	DT
18542	182	4	onion	onion	NN
18542	182	5	and	and	CC
18542	182	6	add	add	VB
18542	182	7	the	the	DT
18542	182	8	yolks	yolk	NNS
18542	182	9	of	of	IN
18542	182	10	three	three	CD
18542	182	11	eggs	egg	NNS
18542	182	12	beaten	beat	VBN
18542	182	13	very	very	RB
18542	182	14	light	light	JJ
18542	182	15	.	.	.
18542	183	1	Take	take	VB
18542	183	2	from	from	IN
18542	183	3	the	the	DT
18542	183	4	fire	fire	NN
18542	183	5	,	,	,
18542	183	6	add	add	VB
18542	183	7	salt	salt	NN
18542	183	8	and	and	CC
18542	183	9	pepper	pepper	NN
18542	183	10	to	to	IN
18542	183	11	season	season	NN
18542	183	12	,	,	,
18542	183	13	and	and	CC
18542	183	14	four	four	CD
18542	183	15	tablespoonfuls	tablespoonful	NNS
18542	183	16	of	of	IN
18542	183	17	butter	butter	NN
18542	183	18	beaten	beat	VBN
18542	183	19	to	to	IN
18542	183	20	a	a	DT
18542	183	21	cream	cream	NN
18542	183	22	.	.	.
18542	184	1	The	the	DT
18542	184	2	butter	butter	NN
18542	184	3	should	should	MD
18542	184	4	be	be	VB
18542	184	5	added	add	VBN
18542	184	6	in	in	IN
18542	184	7	small	small	JJ
18542	184	8	bits	bit	NNS
18542	184	9	.	.	.
18542	185	1	BEARNAISE	BEARNAISE	NNP
18542	185	2	SAUCE	SAUCE	NNP
18542	185	3	--	--	:
18542	185	4	II	II	NNP
18542	185	5	Beat	Beat	VBD
18542	185	6	the	the	DT
18542	185	7	yolks	yolk	NNS
18542	185	8	of	of	IN
18542	185	9	five	five	CD
18542	185	10	eggs	egg	NNS
18542	185	11	,	,	,
18542	185	12	add	add	VB
18542	185	13	a	a	DT
18542	185	14	pinch	pinch	NN
18542	185	15	of	of	IN
18542	185	16	salt	salt	NN
18542	185	17	and	and	CC
18542	185	18	one	one	CD
18542	185	19	tablespoonful	tablespoonful	NN
18542	185	20	of	of	IN
18542	185	21	butter	butter	NN
18542	185	22	.	.	.
18542	186	1	Heat	heat	NN
18542	186	2	in	in	IN
18542	186	3	a	a	DT
18542	186	4	double	double	JJ
18542	186	5	-	-	HYPH
18542	186	6	boiler	boiler	NN
18542	186	7	until	until	IN
18542	186	8	it	-PRON-	PRP
18542	186	9	begins	begin	VBZ
18542	186	10	to	to	TO
18542	186	11	thicken	thicken	VB
18542	186	12	,	,	,
18542	186	13	then	then	RB
18542	186	14	take	take	VB
18542	186	15	from	from	IN
18542	186	16	the	the	DT
18542	186	17	fire	fire	NN
18542	186	18	and	and	CC
18542	186	19	add	add	VB
18542	186	20	two	two	CD
18542	186	21	more	more	JJR
18542	186	22	tablespoonfuls	tablespoonful	NNS
18542	186	23	of	of	IN
18542	186	24	butter	butter	NN
18542	186	25	.	.	.
18542	187	1	Season	season	NN
18542	187	2	with	with	IN
18542	187	3	minced	mince	VBN
18542	187	4	fine	fine	JJ
18542	187	5	herbs	herb	NNS
18542	187	6	and	and	CC
18542	187	7	parsley	parsley	NN
18542	187	8	and	and	CC
18542	187	9	add	add	VB
18542	187	10	a	a	DT
18542	187	11	teaspoonful	teaspoonful	NN
18542	187	12	of	of	IN
18542	187	13	tarragon	tarragon	NNP
18542	187	14	vinegar	vinegar	NN
18542	187	15	.	.	.
18542	188	1	BEARNAISE	BEARNAISE	NNP
18542	188	2	SAUCE	SAUCE	NNP
18542	188	3	--	--	:
18542	188	4	III	III	NNP
18542	188	5	Beat	Beat	VBD
18542	188	6	the	the	DT
18542	188	7	yolks	yolk	NNS
18542	188	8	of	of	IN
18542	188	9	two	two	CD
18542	188	10	eggs	egg	NNS
18542	188	11	very	very	RB
18542	188	12	light	light	JJ
18542	188	13	[	[	-LRB-
18542	188	14	Page	page	NN
18542	188	15	17	17	CD
18542	188	16	]	]	-RRB-
18542	188	17	and	and	CC
18542	188	18	put	put	VBD
18542	188	19	into	into	IN
18542	188	20	a	a	DT
18542	188	21	double	double	JJ
18542	188	22	-	-	HYPH
18542	188	23	boiler	boiler	NN
18542	188	24	.	.	.
18542	189	1	Add	add	VB
18542	189	2	gradually	gradually	RB
18542	189	3	three	three	CD
18542	189	4	tablespoonfuls	tablespoonful	NNS
18542	189	5	of	of	IN
18542	189	6	olive	olive	NN
18542	189	7	-	-	HYPH
18542	189	8	oil	oil	NN
18542	189	9	,	,	,
18542	189	10	then	then	RB
18542	189	11	the	the	DT
18542	189	12	same	same	JJ
18542	189	13	quantity	quantity	NN
18542	189	14	of	of	IN
18542	189	15	boiling	boiling	NN
18542	189	16	water	water	NN
18542	189	17	,	,	,
18542	189	18	then	then	RB
18542	189	19	one	one	CD
18542	189	20	tablespoonful	tablespoonful	NN
18542	189	21	of	of	IN
18542	189	22	lemon	lemon	NN
18542	189	23	-	-	HYPH
18542	189	24	juice	juice	NN
18542	189	25	.	.	.
18542	190	1	Season	season	NN
18542	190	2	with	with	IN
18542	190	3	salt	salt	NN
18542	190	4	and	and	CC
18542	190	5	cayenne	cayenne	NN
18542	190	6	and	and	CC
18542	190	7	serve	serve	VB
18542	190	8	immediately	immediately	RB
18542	190	9	.	.	.
18542	191	1	QUICK	quick	JJ
18542	191	2	BEARNAISE	BEARNAISE	NNP
18542	191	3	SAUCE	SAUCE	NNP
18542	191	4	Beat	beat	VBP
18542	191	5	the	the	DT
18542	191	6	yolks	yolk	NNS
18542	191	7	of	of	IN
18542	191	8	four	four	CD
18542	191	9	eggs	egg	NNS
18542	191	10	with	with	IN
18542	191	11	four	four	CD
18542	191	12	tablespoonfuls	tablespoonful	NNS
18542	191	13	of	of	IN
18542	191	14	oil	oil	NN
18542	191	15	and	and	CC
18542	191	16	four	four	CD
18542	191	17	of	of	IN
18542	191	18	water	water	NN
18542	191	19	.	.	.
18542	192	1	Add	add	VB
18542	192	2	a	a	DT
18542	192	3	cupful	cupful	NN
18542	192	4	of	of	IN
18542	192	5	boiling	boil	VBG
18542	192	6	water	water	NN
18542	192	7	and	and	CC
18542	192	8	cook	cook	VB
18542	192	9	slowly	slowly	RB
18542	192	10	until	until	IN
18542	192	11	thick	thick	JJ
18542	192	12	and	and	CC
18542	192	13	smooth	smooth	JJ
18542	192	14	.	.	.
18542	193	1	Take	take	VB
18542	193	2	from	from	IN
18542	193	3	the	the	DT
18542	193	4	fire	fire	NN
18542	193	5	,	,	,
18542	193	6	and	and	CC
18542	193	7	add	add	VB
18542	193	8	minced	mince	VBN
18542	193	9	onion	onion	NN
18542	193	10	,	,	,
18542	193	11	capers	caper	NNS
18542	193	12	,	,	,
18542	193	13	olives	olive	NNS
18542	193	14	,	,	,
18542	193	15	pickles	pickle	NNS
18542	193	16	,	,	,
18542	193	17	and	and	CC
18542	193	18	parsley	parsley	NN
18542	193	19	and	and	CC
18542	193	20	a	a	DT
18542	193	21	little	little	JJ
18542	193	22	tarragon	tarragon	NNP
18542	193	23	vinegar	vinegar	NN
18542	193	24	.	.	.
18542	194	1	BÉCHAMEL	BÉCHAMEL	NNP
18542	194	2	SAUCE	SAUCE	NNP
18542	194	3	Cook	Cook	NNP
18542	194	4	together	together	RB
18542	194	5	two	two	CD
18542	194	6	tablespoonfuls	tablespoonful	NNS
18542	194	7	each	each	DT
18542	194	8	of	of	IN
18542	194	9	butter	butter	NN
18542	194	10	and	and	CC
18542	194	11	flour	flour	NN
18542	194	12	,	,	,
18542	194	13	add	add	VB
18542	194	14	two	two	CD
18542	194	15	cupfuls	cupful	NNS
18542	194	16	of	of	IN
18542	194	17	white	white	JJ
18542	194	18	stock	stock	NN
18542	194	19	and	and	CC
18542	194	20	cook	cook	NN
18542	194	21	until	until	IN
18542	194	22	thick	thick	JJ
18542	194	23	,	,	,
18542	194	24	stirring	stir	VBG
18542	194	25	constantly	constantly	RB
18542	194	26	.	.	.
18542	195	1	Season	season	NN
18542	195	2	with	with	IN
18542	195	3	salt	salt	NN
18542	195	4	,	,	,
18542	195	5	pepper	pepper	NN
18542	195	6	,	,	,
18542	195	7	and	and	CC
18542	195	8	grated	grate	VBD
18542	195	9	nutmeg	nutmeg	NNP
18542	195	10	.	.	.
18542	196	1	BOMBAY	BOMBAY	NNP
18542	196	2	SAUCE	SAUCE	NNP
18542	196	3	Season	Season	NNP
18542	196	4	Drawn	Drawn	NNP
18542	196	5	-	-	HYPH
18542	196	6	Butter	Butter	NNP
18542	196	7	Sauce	Sauce	NNP
18542	196	8	highly	highly	RB
18542	196	9	with	with	IN
18542	196	10	chopped	chopped	JJ
18542	196	11	pickle	pickle	NN
18542	196	12	,	,	,
18542	196	13	curry	curry	NN
18542	196	14	powder	powder	NN
18542	196	15	,	,	,
18542	196	16	and	and	CC
18542	196	17	tarragon	tarragon	NNP
18542	196	18	vinegar	vinegar	NNP
18542	196	19	.	.	.
18542	197	1	BORDELAISE	BORDELAISE	NNP
18542	197	2	SAUCE	SAUCE	VBN
18542	197	3	Fry	Fry	NNP
18542	197	4	in	in	IN
18542	197	5	butter	butter	NN
18542	197	6	a	a	DT
18542	197	7	tablespoonful	tablespoonful	NN
18542	197	8	of	of	IN
18542	197	9	chopped	chop	VBN
18542	197	10	shallots	shallot	NNS
18542	197	11	and	and	CC
18542	197	12	two	two	CD
18542	197	13	minced	minced	JJ
18542	197	14	beans	bean	NNS
18542	197	15	of	of	IN
18542	197	16	garlic	garlic	NN
18542	197	17	.	.	.
18542	198	1	Add	add	VB
18542	198	2	[	[	-LRB-
18542	198	3	Page	page	NN
18542	198	4	18	18	CD
18542	198	5	]	]	-RRB-
18542	198	6	half	half	PDT
18542	198	7	a	a	DT
18542	198	8	cupful	cupful	NN
18542	198	9	of	of	IN
18542	198	10	Claret	Claret	NNP
18542	198	11	,	,	,
18542	198	12	a	a	DT
18542	198	13	pinch	pinch	NN
18542	198	14	of	of	IN
18542	198	15	red	red	JJ
18542	198	16	pepper	pepper	NN
18542	198	17	,	,	,
18542	198	18	and	and	CC
18542	198	19	a	a	DT
18542	198	20	pint	pint	NN
18542	198	21	of	of	IN
18542	198	22	Espagnole	Espagnole	NNP
18542	198	23	Sauce	Sauce	NNP
18542	198	24	.	.	.
18542	199	1	Boil	boil	VB
18542	199	2	until	until	IN
18542	199	3	thick	thick	JJ
18542	199	4	,	,	,
18542	199	5	take	take	VBP
18542	199	6	from	from	IN
18542	199	7	the	the	DT
18542	199	8	fire	fire	NN
18542	199	9	and	and	CC
18542	199	10	add	add	VB
18542	199	11	lemon	lemon	NN
18542	199	12	-	-	HYPH
18542	199	13	juice	juice	NN
18542	199	14	and	and	CC
18542	199	15	minced	mince	VBD
18542	199	16	parsley	parsley	NNP
18542	199	17	to	to	TO
18542	199	18	season	season	VB
18542	199	19	.	.	.
18542	200	1	Add	add	VB
18542	200	2	also	also	RB
18542	200	3	a	a	DT
18542	200	4	quarter	quarter	NN
18542	200	5	of	of	IN
18542	200	6	a	a	DT
18542	200	7	pound	pound	NN
18542	200	8	of	of	IN
18542	200	9	beef	beef	NN
18542	200	10	marrow	marrow	NN
18542	200	11	cut	cut	VBN
18542	200	12	in	in	IN
18542	200	13	small	small	JJ
18542	200	14	pieces	piece	NNS
18542	200	15	and	and	CC
18542	200	16	parboiled	parboil	VBN
18542	200	17	in	in	IN
18542	200	18	salted	salt	VBN
18542	200	19	water	water	NN
18542	200	20	.	.	.
18542	201	1	Serve	serve	VB
18542	201	2	at	at	IN
18542	201	3	once	once	RB
18542	201	4	.	.	.
18542	202	1	WHITE	WHITE	NNP
18542	202	2	BORDELAISE	BORDELAISE	NNP
18542	202	3	SAUCE	SAUCE	VBD
18542	202	4	Fry	Fry	NNP
18542	202	5	a	a	DT
18542	202	6	tablespoonful	tablespoonful	NN
18542	202	7	of	of	IN
18542	202	8	chopped	chop	VBN
18542	202	9	onions	onion	NNS
18542	202	10	in	in	IN
18542	202	11	butter	butter	NN
18542	202	12	,	,	,
18542	202	13	add	add	VB
18542	202	14	a	a	DT
18542	202	15	wineglassful	wineglassful	NN
18542	202	16	of	of	IN
18542	202	17	white	white	JJ
18542	202	18	wine	wine	NN
18542	202	19	and	and	CC
18542	202	20	a	a	DT
18542	202	21	cupful	cupful	NN
18542	202	22	of	of	IN
18542	202	23	Veloute	Veloute	NNP
18542	202	24	Sauce	Sauce	NNP
18542	202	25	.	.	.
18542	203	1	Season	season	NN
18542	203	2	to	to	TO
18542	203	3	taste	taste	VB
18542	203	4	,	,	,
18542	203	5	boil	boil	VB
18542	203	6	for	for	IN
18542	203	7	five	five	CD
18542	203	8	minutes	minute	NNS
18542	203	9	,	,	,
18542	203	10	take	take	VBP
18542	203	11	from	from	IN
18542	203	12	the	the	DT
18542	203	13	fire	fire	NN
18542	203	14	,	,	,
18542	203	15	add	add	VB
18542	203	16	one	one	CD
18542	203	17	tablespoonful	tablespoonful	JJ
18542	203	18	each	each	DT
18542	203	19	of	of	IN
18542	203	20	minced	mince	VBN
18542	203	21	parsley	parsley	NNP
18542	203	22	,	,	,
18542	203	23	lemon	lemon	NN
18542	203	24	-	-	HYPH
18542	203	25	juice	juice	NN
18542	203	26	,	,	,
18542	203	27	and	and	CC
18542	203	28	butter	butter	NN
18542	203	29	.	.	.
18542	204	1	BROWN	BROWN	NNP
18542	204	2	SAUCE	sauce	NN
18542	204	3	--	--	:
18542	204	4	I	-PRON-	PRP
18542	204	5	Brown	brown	VBP
18542	204	6	two	two	CD
18542	204	7	tablespoonfuls	tablespoonful	NNS
18542	204	8	of	of	IN
18542	204	9	flour	flour	NN
18542	204	10	in	in	IN
18542	204	11	butter	butter	NN
18542	204	12	.	.	.
18542	205	1	Add	add	VB
18542	205	2	two	two	CD
18542	205	3	cupfuls	cupful	NNS
18542	205	4	of	of	IN
18542	205	5	milk	milk	NN
18542	205	6	or	or	CC
18542	205	7	cream	cream	NN
18542	205	8	and	and	CC
18542	205	9	cook	cook	NN
18542	205	10	until	until	IN
18542	205	11	thick	thick	JJ
18542	205	12	,	,	,
18542	205	13	stirring	stir	VBG
18542	205	14	constantly	constantly	RB
18542	205	15	.	.	.
18542	206	1	BROWN	BROWN	NNP
18542	206	2	SAUCE	SAUCE	NNP
18542	206	3	--	--	:
18542	206	4	II	II	NNP
18542	206	5	Fry	Fry	NNP
18542	206	6	in	in	IN
18542	206	7	pork	pork	NN
18542	206	8	fat	fat	NN
18542	206	9	two	two	CD
18542	206	10	slices	slice	NNS
18542	206	11	of	of	IN
18542	206	12	onion	onion	NN
18542	206	13	,	,	,
18542	206	14	a	a	DT
18542	206	15	slice	slice	NN
18542	206	16	of	of	IN
18542	206	17	carrot	carrot	NNP
18542	206	18	,	,	,
18542	206	19	a	a	DT
18542	206	20	bay	bay	NN
18542	206	21	-	-	HYPH
18542	206	22	leaf	leaf	NN
18542	206	23	,	,	,
18542	206	24	and	and	CC
18542	206	25	a	a	DT
18542	206	26	sprig	sprig	NN
18542	206	27	of	of	IN
18542	206	28	parsley	parsley	NNP
18542	206	29	.	.	.
18542	207	1	Add	add	VB
18542	207	2	a	a	DT
18542	207	3	heaping	heaping	NN
18542	207	4	teaspoonful	teaspoonful	NN
18542	207	5	of	of	IN
18542	207	6	flour	flour	NN
18542	207	7	and	and	CC
18542	207	8	,	,	,
18542	207	9	when	when	WRB
18542	207	10	brown	brown	NNP
18542	207	11	,	,	,
18542	207	12	a	a	DT
18542	207	13	cupful	cupful	NN
18542	207	14	of	of	IN
18542	207	15	stock	stock	NN
18542	207	16	.	.	.
18542	208	1	Cook	cook	VB
18542	208	2	until	until	IN
18542	208	3	thick	thick	JJ
18542	208	4	,	,	,
18542	208	5	stirring	stir	VBG
18542	208	6	constantly	constantly	RB
18542	208	7	.	.	.
18542	209	1	Take	take	VB
18542	209	2	from	from	IN
18542	209	3	the	the	DT
18542	209	4	fire	fire	NN
18542	209	5	,	,	,
18542	209	6	strain	strain	VB
18542	209	7	,	,	,
18542	209	8	add	add	VB
18542	209	9	the	the	DT
18542	209	10	juice	juice	NN
18542	209	11	of	of	IN
18542	209	12	half	half	PDT
18542	209	13	a	a	DT
18542	209	14	lemon	lemon	NN
18542	209	15	,	,	,
18542	209	16	and	and	CC
18542	209	17	salt	salt	NN
18542	209	18	and	and	CC
18542	209	19	pepper	pepper	NN
18542	209	20	to	to	IN
18542	209	21	season	season	NN
18542	209	22	.	.	.
18542	210	1	[	[	-LRB-
18542	210	2	Page	page	NN
18542	210	3	19	19	CD
18542	210	4	]	]	-RRB-
18542	210	5	BROWN	BROWN	NNP
18542	210	6	BUTTER	BUTTER	NNP
18542	210	7	SAUCE	SAUCE	VBN
18542	210	8	Melt	Melt	NNP
18542	210	9	butter	butter	NN
18542	210	10	in	in	IN
18542	210	11	a	a	DT
18542	210	12	frying	frying	JJ
18542	210	13	-	-	HYPH
18542	210	14	pan	pan	NN
18542	210	15	and	and	CC
18542	210	16	cook	cook	NN
18542	210	17	until	until	IN
18542	210	18	brown	brown	NNP
18542	210	19	,	,	,
18542	210	20	taking	take	VBG
18542	210	21	care	care	NN
18542	210	22	not	not	RB
18542	210	23	to	to	TO
18542	210	24	burn	burn	VB
18542	210	25	.	.	.
18542	211	1	Take	take	VB
18542	211	2	from	from	IN
18542	211	3	the	the	DT
18542	211	4	fire	fire	NN
18542	211	5	and	and	CC
18542	211	6	add	add	VB
18542	211	7	lemon	lemon	NN
18542	211	8	-	-	HYPH
18542	211	9	juice	juice	NN
18542	211	10	or	or	CC
18542	211	11	vinegar	vinegar	NN
18542	211	12	and	and	CC
18542	211	13	salt	salt	NN
18542	211	14	and	and	CC
18542	211	15	pepper	pepper	NN
18542	211	16	to	to	IN
18542	211	17	taste	taste	NN
18542	211	18	.	.	.
18542	212	1	Serve	serve	VB
18542	212	2	hot	hot	JJ
18542	212	3	.	.	.
18542	213	1	BUTTER	BUTTER	NNP
18542	213	2	SAUCE	SAUCE	VBN
18542	213	3	Mix	Mix	NNP
18542	213	4	chopped	chop	VBD
18542	213	5	hard	hard	RB
18542	213	6	-	-	HYPH
18542	213	7	boiled	boil	VBN
18542	213	8	eggs	egg	NNS
18542	213	9	with	with	IN
18542	213	10	a	a	DT
18542	213	11	liberal	liberal	JJ
18542	213	12	amount	amount	NN
18542	213	13	of	of	IN
18542	213	14	melted	melted	JJ
18542	213	15	butter	butter	NN
18542	213	16	.	.	.
18542	214	1	Season	season	NN
18542	214	2	with	with	IN
18542	214	3	salt	salt	NN
18542	214	4	,	,	,
18542	214	5	pepper	pepper	NN
18542	214	6	,	,	,
18542	214	7	and	and	CC
18542	214	8	minced	mince	VBD
18542	214	9	parsley	parsley	NN
18542	214	10	.	.	.
18542	215	1	CAPER	CAPER	NNP
18542	215	2	SAUCE	SAUCE	VBN
18542	215	3	--	--	:
18542	215	4	I	-PRON-	PRP
18542	215	5	Add	add	VBP
18542	215	6	half	half	PDT
18542	215	7	a	a	DT
18542	215	8	cupful	cupful	NN
18542	215	9	of	of	IN
18542	215	10	capers	caper	NNS
18542	215	11	to	to	IN
18542	215	12	two	two	CD
18542	215	13	cupfuls	cupful	NNS
18542	215	14	of	of	IN
18542	215	15	Drawn	Drawn	NNP
18542	215	16	-	-	HYPH
18542	215	17	Butter	Butter	NNP
18542	215	18	Sauce	Sauce	NNP
18542	215	19	.	.	.
18542	216	1	CAPER	CAPER	NNP
18542	216	2	SAUCE	SAUCE	VBN
18542	216	3	--	--	:
18542	216	4	II	II	NNP
18542	216	5	Prepare	prepare	VB
18542	216	6	a	a	DT
18542	216	7	pint	pint	NN
18542	216	8	of	of	IN
18542	216	9	Drawn	Drawn	NNP
18542	216	10	-	-	HYPH
18542	216	11	Butter	Butter	NNP
18542	216	12	Sauce	Sauce	NNP
18542	216	13	and	and	CC
18542	216	14	add	add	VB
18542	216	15	to	to	IN
18542	216	16	it	-PRON-	PRP
18542	216	17	two	two	CD
18542	216	18	tablespoonfuls	tablespoonful	NNS
18542	216	19	of	of	IN
18542	216	20	capers	caper	NNS
18542	216	21	,	,	,
18542	216	22	a	a	DT
18542	216	23	tablespoonful	tablespoonful	NN
18542	216	24	of	of	IN
18542	216	25	anchovy	anchovy	JJ
18542	216	26	essence	essence	NN
18542	216	27	,	,	,
18542	216	28	and	and	CC
18542	216	29	salt	salt	NN
18542	216	30	and	and	CC
18542	216	31	pepper	pepper	NN
18542	216	32	to	to	IN
18542	216	33	season	season	NN
18542	216	34	.	.	.
18542	217	1	CLARET	CLARET	NNP
18542	217	2	SAUCE	SAUCE	VBD
18542	217	3	Reheat	Reheat	NNP
18542	217	4	one	one	CD
18542	217	5	cupful	cupful	NN
18542	217	6	of	of	IN
18542	217	7	Brown	Brown	NNP
18542	217	8	Sauce	Sauce	NNP
18542	217	9	,	,	,
18542	217	10	season	season	NN
18542	217	11	with	with	IN
18542	217	12	grated	grate	VBN
18542	217	13	onion	onion	NN
18542	217	14	,	,	,
18542	217	15	add	add	VB
18542	217	16	half	half	PDT
18542	217	17	a	a	DT
18542	217	18	cupful	cupful	NN
18542	217	19	of	of	IN
18542	217	20	Claret	Claret	NNP
18542	217	21	,	,	,
18542	217	22	bring	bring	VB
18542	217	23	to	to	IN
18542	217	24	the	the	DT
18542	217	25	boil	boil	NN
18542	217	26	,	,	,
18542	217	27	and	and	CC
18542	217	28	serve	serve	VB
18542	217	29	.	.	.
18542	218	1	COLBERT	COLBERT	NNP
18542	218	2	SAUCE	SAUCE	NNP
18542	218	3	Put	put	VBP
18542	218	4	into	into	IN
18542	218	5	a	a	DT
18542	218	6	saucepan	saucepan	NN
18542	218	7	one	one	CD
18542	218	8	cupful	cupful	NN
18542	218	9	of	of	IN
18542	218	10	Espagnole	Espagnole	NNP
18542	218	11	[	[	-LRB-
18542	218	12	Page	page	NN
18542	218	13	20	20	CD
18542	218	14	]	]	-RRB-
18542	218	15	Sauce	sauce	NN
18542	218	16	,	,	,
18542	218	17	two	two	CD
18542	218	18	tablespoonfuls	tablespoonful	NNS
18542	218	19	of	of	IN
18542	218	20	beef	beef	NN
18542	218	21	extract	extract	NN
18542	218	22	,	,	,
18542	218	23	the	the	DT
18542	218	24	juice	juice	NN
18542	218	25	of	of	IN
18542	218	26	a	a	DT
18542	218	27	lemon	lemon	NN
18542	218	28	,	,	,
18542	218	29	red	red	JJ
18542	218	30	and	and	CC
18542	218	31	white	white	JJ
18542	218	32	pepper	pepper	NN
18542	218	33	and	and	CC
18542	218	34	minced	mince	VBD
18542	218	35	parsley	parsley	NNP
18542	218	36	to	to	TO
18542	218	37	season	season	NN
18542	218	38	,	,	,
18542	218	39	and	and	CC
18542	218	40	half	half	PDT
18542	218	41	a	a	DT
18542	218	42	cupful	cupful	NN
18542	218	43	of	of	IN
18542	218	44	butter	butter	NN
18542	218	45	in	in	IN
18542	218	46	small	small	JJ
18542	218	47	bits	bit	NNS
18542	218	48	.	.	.
18542	219	1	Heat	heat	NN
18542	219	2	,	,	,
18542	219	3	but	but	CC
18542	219	4	do	do	VBP
18542	219	5	not	not	RB
18542	219	6	boil	boil	VB
18542	219	7	,	,	,
18542	219	8	and	and	CC
18542	219	9	serve	serve	VB
18542	219	10	at	at	IN
18542	219	11	once	once	RB
18542	219	12	.	.	.
18542	220	1	CREAM	cream	NN
18542	220	2	SAUCE	SAUCE	VBN
18542	220	3	Cook	Cook	NNP
18542	220	4	together	together	RB
18542	220	5	one	one	CD
18542	220	6	tablespoonful	tablespoonful	NN
18542	220	7	of	of	IN
18542	220	8	butter	butter	NN
18542	220	9	and	and	CC
18542	220	10	two	two	CD
18542	220	11	of	of	IN
18542	220	12	flour	flour	NN
18542	220	13	.	.	.
18542	221	1	Add	add	VB
18542	221	2	two	two	CD
18542	221	3	cupfuls	cupful	NNS
18542	221	4	of	of	IN
18542	221	5	cream	cream	NN
18542	221	6	or	or	CC
18542	221	7	milk	milk	NN
18542	221	8	and	and	CC
18542	221	9	cook	cook	NN
18542	221	10	until	until	IN
18542	221	11	thick	thick	JJ
18542	221	12	,	,	,
18542	221	13	stirring	stir	VBG
18542	221	14	constantly	constantly	RB
18542	221	15	Season	season	NN
18542	221	16	with	with	IN
18542	221	17	salt	salt	NN
18542	221	18	and	and	CC
18542	221	19	pepper	pepper	NN
18542	221	20	.	.	.
18542	222	1	CUCUMBER	CUCUMBER	NNP
18542	222	2	SAUCE	SAUCE	VBN
18542	222	3	--	--	:
18542	222	4	I	-PRON-	PRP
18542	222	5	Chop	chop	VBP
18542	222	6	two	two	CD
18542	222	7	cucumbers	cucumber	NNS
18542	222	8	,	,	,
18542	222	9	drain	drain	VBP
18542	222	10	,	,	,
18542	222	11	and	and	CC
18542	222	12	add	add	VB
18542	222	13	one	one	CD
18542	222	14	tablespoonful	tablespoonful	NN
18542	222	15	of	of	IN
18542	222	16	grated	grate	VBN
18542	222	17	onion	onion	NN
18542	222	18	and	and	CC
18542	222	19	half	half	NN
18542	222	20	of	of	IN
18542	222	21	a	a	DT
18542	222	22	minced	mince	VBN
18542	222	23	bean	bean	NN
18542	222	24	of	of	IN
18542	222	25	garlic	garlic	NN
18542	222	26	.	.	.
18542	223	1	Season	season	NN
18542	223	2	with	with	IN
18542	223	3	salt	salt	NN
18542	223	4	,	,	,
18542	223	5	pepper	pepper	NN
18542	223	6	,	,	,
18542	223	7	and	and	CC
18542	223	8	vinegar	vinegar	NN
18542	223	9	,	,	,
18542	223	10	and	and	CC
18542	223	11	add	add	VB
18542	223	12	enough	enough	JJ
18542	223	13	olive	olive	JJ
18542	223	14	-	-	HYPH
18542	223	15	oil	oil	NN
18542	223	16	to	to	TO
18542	223	17	make	make	VB
18542	223	18	a	a	DT
18542	223	19	smooth	smooth	JJ
18542	223	20	paste	paste	NN
18542	223	21	.	.	.
18542	224	1	Serve	serve	VB
18542	224	2	immediately	immediately	RB
18542	224	3	.	.	.
18542	225	1	CUCUMBER	CUCUMBER	NNP
18542	225	2	SAUCE	SAUCE	VBD
18542	225	3	--	--	:
18542	225	4	II	II	NNP
18542	225	5	Grate	Grate	NNP
18542	225	6	four	four	CD
18542	225	7	large	large	JJ
18542	225	8	cucumbers	cucumber	NNS
18542	225	9	and	and	CC
18542	225	10	drain	drain	VBP
18542	225	11	.	.	.
18542	226	1	Season	season	VB
18542	226	2	the	the	DT
18542	226	3	pulp	pulp	NN
18542	226	4	with	with	IN
18542	226	5	salt	salt	NN
18542	226	6	,	,	,
18542	226	7	pepper	pepper	NN
18542	226	8	,	,	,
18542	226	9	grated	grate	VBD
18542	226	10	onion	onion	NN
18542	226	11	,	,	,
18542	226	12	and	and	CC
18542	226	13	tarragon	tarragon	NNP
18542	226	14	vinegar	vinegar	NNP
18542	226	15	.	.	.
18542	227	1	Add	add	VB
18542	227	2	enough	enough	JJ
18542	227	3	whipped	whip	VBN
18542	227	4	cream	cream	NN
18542	227	5	to	to	TO
18542	227	6	make	make	VB
18542	227	7	a	a	DT
18542	227	8	smooth	smooth	JJ
18542	227	9	mixture	mixture	NN
18542	227	10	and	and	CC
18542	227	11	serve	serve	VB
18542	227	12	at	at	IN
18542	227	13	once	once	RB
18542	227	14	.	.	.
18542	228	1	CUCUMBER	CUCUMBER	NNP
18542	228	2	SAUCE	SAUCE	VBN
18542	228	3	--	--	:
18542	228	4	III	III	NNP
18542	228	5	Chop	Chop	NNP
18542	228	6	a	a	DT
18542	228	7	cucumber	cucumber	NN
18542	228	8	finely	finely	RB
18542	228	9	,	,	,
18542	228	10	season	season	NN
18542	228	11	with	with	IN
18542	228	12	salt	salt	NN
18542	228	13	,	,	,
18542	228	14	[	[	-LRB-
18542	228	15	Page	page	NN
18542	228	16	21	21	CD
18542	228	17	]	]	-RRB-
18542	228	18	pepper	pepper	NN
18542	228	19	,	,	,
18542	228	20	and	and	CC
18542	228	21	vinegar	vinegar	VB
18542	228	22	and	and	CC
18542	228	23	add	add	VB
18542	228	24	it	-PRON-	PRP
18542	228	25	to	to	IN
18542	228	26	Hollandaise	Hollandaise	NNP
18542	228	27	Sauce	Sauce	NNP
18542	228	28	.	.	.
18542	229	1	CURRY	CURRY	NNP
18542	229	2	SAUCE	SAUCE	NNP
18542	229	3	Fry	Fry	NNP
18542	229	4	a	a	DT
18542	229	5	tablespoonful	tablespoonful	NN
18542	229	6	of	of	IN
18542	229	7	chopped	chop	VBN
18542	229	8	onion	onion	NN
18542	229	9	in	in	IN
18542	229	10	butter	butter	NN
18542	229	11	and	and	CC
18542	229	12	add	add	VB
18542	229	13	a	a	DT
18542	229	14	tablespoonful	tablespoonful	NN
18542	229	15	of	of	IN
18542	229	16	flour	flour	NN
18542	229	17	mixed	mix	VBN
18542	229	18	with	with	IN
18542	229	19	a	a	DT
18542	229	20	teaspoonful	teaspoonful	NN
18542	229	21	of	of	IN
18542	229	22	curry	curry	NN
18542	229	23	powder	powder	NN
18542	229	24	.	.	.
18542	230	1	Mix	mix	VB
18542	230	2	thoroughly	thoroughly	RB
18542	230	3	,	,	,
18542	230	4	add	add	VB
18542	230	5	one	one	CD
18542	230	6	cupful	cupful	NN
18542	230	7	of	of	IN
18542	230	8	cold	cold	JJ
18542	230	9	water	water	NN
18542	230	10	,	,	,
18542	230	11	and	and	CC
18542	230	12	cook	cook	VB
18542	230	13	until	until	IN
18542	230	14	thick	thick	JJ
18542	230	15	,	,	,
18542	230	16	stirring	stir	VBG
18542	230	17	constantly	constantly	RB
18542	230	18	.	.	.
18542	231	1	Take	take	VB
18542	231	2	from	from	IN
18542	231	3	the	the	DT
18542	231	4	fire	fire	NN
18542	231	5	,	,	,
18542	231	6	season	season	NN
18542	231	7	with	with	IN
18542	231	8	salt	salt	NN
18542	231	9	and	and	CC
18542	231	10	onion	onion	NN
18542	231	11	juice	juice	NN
18542	231	12	,	,	,
18542	231	13	and	and	CC
18542	231	14	serve	serve	VB
18542	231	15	hot	hot	JJ
18542	231	16	.	.	.
18542	232	1	DRAWN	DRAWN	NNP
18542	232	2	-	-	HYPH
18542	232	3	BUTTER	butter	NN
18542	232	4	SAUCE	SAUCE	VBD
18542	232	5	Cook	Cook	NNP
18542	232	6	to	to	IN
18542	232	7	a	a	DT
18542	232	8	smooth	smooth	JJ
18542	232	9	paste	paste	NN
18542	232	10	two	two	CD
18542	232	11	tablespoonfuls	tablespoonful	NNS
18542	232	12	of	of	IN
18542	232	13	butter	butter	NN
18542	232	14	and	and	CC
18542	232	15	two	two	CD
18542	232	16	of	of	IN
18542	232	17	flour	flour	NN
18542	232	18	.	.	.
18542	233	1	Add	add	VB
18542	233	2	two	two	CD
18542	233	3	cupfuls	cupful	NNS
18542	233	4	of	of	IN
18542	233	5	cold	cold	JJ
18542	233	6	water	water	NN
18542	233	7	and	and	CC
18542	233	8	cook	cook	NN
18542	233	9	until	until	IN
18542	233	10	thick	thick	JJ
18542	233	11	,	,	,
18542	233	12	stirring	stir	VBG
18542	233	13	constantly	constantly	RB
18542	233	14	.	.	.
18542	234	1	Season	season	NN
18542	234	2	with	with	IN
18542	234	3	salt	salt	NN
18542	234	4	and	and	CC
18542	234	5	pepper	pepper	NN
18542	234	6	.	.	.
18542	235	1	DUTCH	DUTCH	NNP
18542	235	2	SAUCE	SAUCE	NNP
18542	235	3	Cook	Cook	NNP
18542	235	4	together	together	RB
18542	235	5	two	two	CD
18542	235	6	tablespoonfuls	tablespoonful	NNS
18542	235	7	each	each	DT
18542	235	8	of	of	IN
18542	235	9	butter	butter	NN
18542	235	10	and	and	CC
18542	235	11	flour	flour	NN
18542	235	12	,	,	,
18542	235	13	add	add	VB
18542	235	14	one	one	CD
18542	235	15	cupful	cupful	NN
18542	235	16	of	of	IN
18542	235	17	white	white	JJ
18542	235	18	stock	stock	NN
18542	235	19	,	,	,
18542	235	20	and	and	CC
18542	235	21	cook	cook	VB
18542	235	22	until	until	IN
18542	235	23	thick	thick	JJ
18542	235	24	,	,	,
18542	235	25	stirring	stir	VBG
18542	235	26	constantly	constantly	RB
18542	235	27	.	.	.
18542	236	1	Season	season	NN
18542	236	2	with	with	IN
18542	236	3	salt	salt	NN
18542	236	4	and	and	CC
18542	236	5	pepper	pepper	NN
18542	236	6	,	,	,
18542	236	7	take	take	VB
18542	236	8	from	from	IN
18542	236	9	the	the	DT
18542	236	10	fire	fire	NN
18542	236	11	and	and	CC
18542	236	12	add	add	VB
18542	236	13	the	the	DT
18542	236	14	yolks	yolk	NNS
18542	236	15	of	of	IN
18542	236	16	three	three	CD
18542	236	17	eggs	egg	NNS
18542	236	18	beaten	beat	VBN
18542	236	19	with	with	IN
18542	236	20	half	half	PDT
18542	236	21	a	a	DT
18542	236	22	cupful	cupful	NN
18542	236	23	of	of	IN
18542	236	24	cream	cream	NN
18542	236	25	.	.	.
18542	237	1	Cook	cook	VB
18542	237	2	in	in	IN
18542	237	3	a	a	DT
18542	237	4	double	double	JJ
18542	237	5	-	-	HYPH
18542	237	6	boiler	boiler	NN
18542	237	7	for	for	IN
18542	237	8	three	three	CD
18542	237	9	minutes	minute	NNS
18542	237	10	,	,	,
18542	237	11	take	take	VBP
18542	237	12	from	from	IN
18542	237	13	the	the	DT
18542	237	14	fire	fire	NN
18542	237	15	,	,	,
18542	237	16	add	add	VB
18542	237	17	a	a	DT
18542	237	18	tablespoonful	tablespoonful	NN
18542	237	19	of	of	IN
18542	237	20	lemon	lemon	NN
18542	237	21	-	-	HYPH
18542	237	22	juice	juice	NN
18542	237	23	and	and	CC
18542	237	24	strain	strain	NN
18542	237	25	.	.	.
18542	238	1	[	[	-LRB-
18542	238	2	Page	page	NN
18542	238	3	22	22	CD
18542	238	4	]	]	-RRB-
18542	238	5	DUXELLES	DUXELLES	NNP
18542	238	6	SAUCE	SAUCE	VBN
18542	238	7	--	--	:
18542	238	8	I	-PRON-	PRP
18542	238	9	Cook	cook	VBP
18542	238	10	in	in	IN
18542	238	11	butter	butter	NN
18542	238	12	one	one	CD
18542	238	13	cupful	cupful	NN
18542	238	14	of	of	IN
18542	238	15	chopped	chopped	JJ
18542	238	16	mushrooms	mushroom	NNS
18542	238	17	;	;	:
18542	238	18	and	and	CC
18542	238	19	one	one	CD
18542	238	20	tablespoonful	tablespoonful	JJ
18542	238	21	each	each	DT
18542	238	22	of	of	IN
18542	238	23	minced	mince	VBN
18542	238	24	onion	onion	NN
18542	238	25	and	and	CC
18542	238	26	parsley	parsley	NN
18542	238	27	.	.	.
18542	239	1	Add	add	VB
18542	239	2	to	to	IN
18542	239	3	one	one	CD
18542	239	4	pint	pint	NN
18542	239	5	of	of	IN
18542	239	6	Spanish	Spanish	NNP
18542	239	7	Sauce	Sauce	NNP
18542	239	8	and	and	CC
18542	239	9	serve	serve	VB
18542	239	10	.	.	.
18542	240	1	DUXELLES	DUXELLES	NNP
18542	240	2	SAUCE	SAUCE	VBN
18542	240	3	--	--	:
18542	240	4	II	II	NNP
18542	240	5	Prepare	prepare	VB
18542	240	6	a	a	DT
18542	240	7	pint	pint	NN
18542	240	8	of	of	IN
18542	240	9	Veloute	Veloute	NNP
18542	240	10	Sauce	Sauce	NNP
18542	240	11	,	,	,
18542	240	12	add	add	VB
18542	240	13	a	a	DT
18542	240	14	wineglassful	wineglassful	NN
18542	240	15	of	of	IN
18542	240	16	white	white	JJ
18542	240	17	wine	wine	NN
18542	240	18	and	and	CC
18542	240	19	two	two	CD
18542	240	20	tablespoonfuls	tablespoonful	NNS
18542	240	21	of	of	IN
18542	240	22	beef	beef	NN
18542	240	23	extract	extract	NN
18542	240	24	.	.	.
18542	241	1	Boil	Boil	NNP
18542	241	2	for	for	IN
18542	241	3	five	five	CD
18542	241	4	minutes	minute	NNS
18542	241	5	,	,	,
18542	241	6	add	add	VB
18542	241	7	two	two	CD
18542	241	8	tablespoonfuls	tablespoonful	NNS
18542	241	9	each	each	DT
18542	241	10	of	of	IN
18542	241	11	chopped	chop	VBN
18542	241	12	mushrooms	mushroom	NNS
18542	241	13	and	and	CC
18542	241	14	cooked	cooked	JJ
18542	241	15	beef	beef	NN
18542	241	16	tongue	tongue	NN
18542	241	17	or	or	CC
18542	241	18	ham	ham	NN
18542	241	19	.	.	.
18542	242	1	Add	add	VB
18542	242	2	a	a	DT
18542	242	3	little	little	JJ
18542	242	4	minced	mince	VBN
18542	242	5	parsley	parsley	NN
18542	242	6	,	,	,
18542	242	7	reheat	reheat	VB
18542	242	8	,	,	,
18542	242	9	and	and	CC
18542	242	10	serve	serve	VB
18542	242	11	.	.	.
18542	243	1	EGG	EGG	NNP
18542	243	2	SAUCE	SAUCE	NNP
18542	243	3	--	--	:
18542	243	4	I	-PRON-	PRP
18542	243	5	Add	add	VBP
18542	243	6	one	one	CD
18542	243	7	half	half	NN
18542	243	8	cupful	cupful	NN
18542	243	9	of	of	IN
18542	243	10	sliced	sliced	JJ
18542	243	11	or	or	CC
18542	243	12	chopped	chop	VBN
18542	243	13	hard	hard	RB
18542	243	14	-	-	HYPH
18542	243	15	boiled	boil	VBN
18542	243	16	eggs	egg	NNS
18542	243	17	to	to	IN
18542	243	18	two	two	CD
18542	243	19	cupfuls	cupful	NNS
18542	243	20	of	of	IN
18542	243	21	Drawn	Drawn	NNP
18542	243	22	-	-	HYPH
18542	243	23	Butter	Butter	NNP
18542	243	24	Sauce	Sauce	NNP
18542	243	25	.	.	.
18542	244	1	EGG	EGG	NNP
18542	244	2	SAUCE	SAUCE	NNP
18542	244	3	--	--	:
18542	244	4	II	II	NNP
18542	244	5	Prepare	Prepare	NNP
18542	244	6	a	a	DT
18542	244	7	Cream	Cream	NNP
18542	244	8	Sauce	Sauce	NNP
18542	244	9	according	accord	VBG
18542	244	10	to	to	IN
18542	244	11	directions	direction	NNS
18542	244	12	previously	previously	RB
18542	244	13	given	give	VBN
18542	244	14	,	,	,
18542	244	15	and	and	CC
18542	244	16	add	add	VB
18542	244	17	the	the	DT
18542	244	18	yolks	yolk	NNS
18542	244	19	of	of	IN
18542	244	20	two	two	CD
18542	244	21	raw	raw	JJ
18542	244	22	eggs	egg	NNS
18542	244	23	,	,	,
18542	244	24	a	a	DT
18542	244	25	tablespoonful	tablespoonful	NN
18542	244	26	of	of	IN
18542	244	27	grated	grate	VBN
18542	244	28	onion	onion	NN
18542	244	29	,	,	,
18542	244	30	a	a	DT
18542	244	31	hard	hard	RB
18542	244	32	-	-	HYPH
18542	244	33	boiled	boil	VBN
18542	244	34	egg	egg	NN
18542	244	35	,	,	,
18542	244	36	chopped	chop	VBD
18542	244	37	fine	fine	JJ
18542	244	38	,	,	,
18542	244	39	and	and	CC
18542	244	40	a	a	DT
18542	244	41	teaspoonful	teaspoonful	NN
18542	244	42	of	of	IN
18542	244	43	minced	mince	VBN
18542	244	44	parsley	parsley	NN
18542	244	45	.	.	.
18542	245	1	ESPAGNOLE	ESPAGNOLE	NNP
18542	245	2	SAUCE	SAUCE	NNP
18542	245	3	Add	add	VBP
18542	245	4	a	a	DT
18542	245	5	small	small	JJ
18542	245	6	bay	bay	NN
18542	245	7	-	-	HYPH
18542	245	8	leaf	leaf	NN
18542	245	9	,	,	,
18542	245	10	a	a	DT
18542	245	11	blade	blade	NN
18542	245	12	of	of	IN
18542	245	13	mace	mace	NN
18542	245	14	,	,	,
18542	245	15	and	and	CC
18542	245	16	[	[	-LRB-
18542	245	17	Page	page	NN
18542	245	18	23	23	CD
18542	245	19	]	]	-RRB-
18542	245	20	two	two	CD
18542	245	21	cloves	clove	NNS
18542	245	22	,	,	,
18542	245	23	to	to	IN
18542	245	24	two	two	CD
18542	245	25	cupfuls	cupful	NNS
18542	245	26	of	of	IN
18542	245	27	white	white	JJ
18542	245	28	stock	stock	NN
18542	245	29	.	.	.
18542	246	1	Simmer	simmer	NN
18542	246	2	for	for	IN
18542	246	3	fifteen	fifteen	CD
18542	246	4	minutes	minute	NNS
18542	246	5	.	.	.
18542	247	1	Cook	cook	VB
18542	247	2	together	together	RB
18542	247	3	two	two	CD
18542	247	4	tablespoonfuls	tablespoonful	NNS
18542	247	5	of	of	IN
18542	247	6	butter	butter	NN
18542	247	7	and	and	CC
18542	247	8	three	three	CD
18542	247	9	of	of	IN
18542	247	10	flour	flour	NN
18542	247	11	;	;	:
18542	247	12	add	add	VB
18542	247	13	the	the	DT
18542	247	14	heated	heat	VBN
18542	247	15	stock	stock	NN
18542	247	16	and	and	CC
18542	247	17	cook	cook	NN
18542	247	18	until	until	IN
18542	247	19	thick	thick	JJ
18542	247	20	,	,	,
18542	247	21	stirring	stir	VBG
18542	247	22	constantly	constantly	RB
18542	247	23	.	.	.
18542	248	1	Add	add	VB
18542	248	2	one	one	CD
18542	248	3	tablespoonful	tablespoonful	JJ
18542	248	4	each	each	DT
18542	248	5	of	of	IN
18542	248	6	chopped	chop	VBN
18542	248	7	ham	ham	NN
18542	248	8	,	,	,
18542	248	9	onion	onion	NN
18542	248	10	,	,	,
18542	248	11	celery	celery	NN
18542	248	12	,	,	,
18542	248	13	carrot	carrot	NNP
18542	248	14	,	,	,
18542	248	15	and	and	CC
18542	248	16	parsley	parsley	NNP
18542	248	17	,	,	,
18542	248	18	with	with	IN
18542	248	19	salt	salt	NN
18542	248	20	and	and	CC
18542	248	21	paprika	paprika	NNP
18542	248	22	to	to	TO
18542	248	23	season	season	VB
18542	248	24	.	.	.
18542	249	1	Simmer	simmer	NN
18542	249	2	for	for	IN
18542	249	3	an	an	DT
18542	249	4	hour	hour	NN
18542	249	5	,	,	,
18542	249	6	strain	strain	VB
18542	249	7	,	,	,
18542	249	8	and	and	CC
18542	249	9	serve	serve	VB
18542	249	10	very	very	RB
18542	249	11	hot	hot	JJ
18542	249	12	.	.	.
18542	250	1	FINE	fine	JJ
18542	250	2	HERB	HERB	NNP
18542	250	3	SAUCE	SAUCE	VBN
18542	250	4	--	--	:
18542	250	5	I	-PRON-	PRP
18542	250	6	Fry	Fry	NNP
18542	250	7	in	in	IN
18542	250	8	butter	butter	NN
18542	250	9	one	one	CD
18542	250	10	tablespoonful	tablespoonful	JJ
18542	250	11	each	each	DT
18542	250	12	of	of	IN
18542	250	13	minced	mince	VBN
18542	250	14	parsley	parsley	NN
18542	250	15	and	and	CC
18542	250	16	onion	onion	NN
18542	250	17	.	.	.
18542	251	1	Add	add	VB
18542	251	2	to	to	IN
18542	251	3	one	one	CD
18542	251	4	pint	pint	NN
18542	251	5	of	of	IN
18542	251	6	White	White	NNP
18542	251	7	Sauce	Sauce	NNP
18542	251	8	and	and	CC
18542	251	9	reheat	reheat	VB
18542	251	10	.	.	.
18542	252	1	Season	season	NN
18542	252	2	with	with	IN
18542	252	3	salt	salt	NN
18542	252	4	and	and	CC
18542	252	5	pepper	pepper	NN
18542	252	6	,	,	,
18542	252	7	and	and	CC
18542	252	8	serve	serve	VB
18542	252	9	.	.	.
18542	253	1	FINE	fine	JJ
18542	253	2	HERB	HERB	NNP
18542	253	3	SAUCE	SAUCE	VBN
18542	253	4	--	--	:
18542	253	5	II	II	NNP
18542	253	6	Prepare	Prepare	NNP
18542	253	7	according	accord	VBG
18542	253	8	to	to	IN
18542	253	9	directions	direction	NNS
18542	253	10	given	give	VBN
18542	253	11	for	for	IN
18542	253	12	Brown	Brown	NNP
18542	253	13	Italian	Italian	NNP
18542	253	14	Sauce	Sauce	NNP
18542	253	15	,	,	,
18542	253	16	using	use	VBG
18542	253	17	butter	butter	NN
18542	253	18	instead	instead	RB
18542	253	19	of	of	IN
18542	253	20	oil	oil	NN
18542	253	21	and	and	CC
18542	253	22	half	half	PDT
18542	253	23	a	a	DT
18542	253	24	cupful	cupful	NN
18542	253	25	of	of	IN
18542	253	26	minced	mince	VBN
18542	253	27	parsley	parsley	NN
18542	253	28	instead	instead	RB
18542	253	29	of	of	IN
18542	253	30	the	the	DT
18542	253	31	thyme	thyme	NNS
18542	253	32	and	and	CC
18542	253	33	bay	bay	NN
18542	253	34	-	-	HYPH
18542	253	35	leaf	leaf	NN
18542	253	36	.	.	.
18542	254	1	Season	season	NN
18542	254	2	with	with	IN
18542	254	3	grated	grate	VBN
18542	254	4	nutmeg	nutmeg	NNS
18542	254	5	and	and	CC
18542	254	6	add	add	VB
18542	254	7	to	to	IN
18542	254	8	either	either	CC
18542	254	9	Spanish	spanish	JJ
18542	254	10	or	or	CC
18542	254	11	Veloute	Veloute	NNP
18542	254	12	Sauce	Sauce	NNP
18542	254	13	.	.	.
18542	255	1	FLEMISH	FLEMISH	NNP
18542	255	2	SAUCE	SAUCE	VBN
18542	255	3	Prepare	prepare	VBP
18542	255	4	a	a	DT
18542	255	5	cupful	cupful	NN
18542	255	6	of	of	IN
18542	255	7	Drawn	Drawn	NNP
18542	255	8	-	-	HYPH
18542	255	9	Butter	Butter	NNP
18542	255	10	Sauce	Sauce	NNP
18542	255	11	,	,	,
18542	255	12	take	take	VBP
18542	255	13	from	from	IN
18542	255	14	the	the	DT
18542	255	15	fire	fire	NN
18542	255	16	,	,	,
18542	255	17	add	add	VB
18542	255	18	the	the	DT
18542	255	19	yolks	yolk	NNS
18542	255	20	of	of	IN
18542	255	21	two	two	CD
18542	255	22	eggs	egg	NNS
18542	255	23	well	well	RB
18542	255	24	-	-	HYPH
18542	255	25	beaten	beat	VBN
18542	255	26	,	,	,
18542	255	27	and	and	CC
18542	255	28	pepper	pepper	NN
18542	255	29	,	,	,
18542	255	30	grated	grate	VBD
18542	255	31	nutmeg	nutmeg	NNP
18542	255	32	,	,	,
18542	255	33	made	make	VBD
18542	255	34	mustard	mustard	NN
18542	255	35	,	,	,
18542	255	36	vinegar	vinegar	VB
18542	255	37	,	,	,
18542	255	38	and	and	CC
18542	255	39	minced	mince	VBD
18542	255	40	parsley	parsley	NNP
18542	255	41	to	to	TO
18542	255	42	season	season	VB
18542	255	43	.	.	.
18542	256	1	[	[	-LRB-
18542	256	2	Page	page	NN
18542	256	3	24	24	CD
18542	256	4	]	]	-RRB-
18542	256	5	Add	add	VB
18542	256	6	gradually	gradually	RB
18542	256	7	half	half	PDT
18542	256	8	a	a	DT
18542	256	9	cupful	cupful	NN
18542	256	10	of	of	IN
18542	256	11	melted	melted	JJ
18542	256	12	butter	butter	NN
18542	256	13	and	and	CC
18542	256	14	serve	serve	VB
18542	256	15	.	.	.
18542	257	1	GARLIC	GARLIC	NNP
18542	257	2	SAUCE	SAUCE	VBD
18542	257	3	Peel	peel	VBP
18542	257	4	the	the	DT
18542	257	5	garlic	garlic	NN
18542	257	6	and	and	CC
18542	257	7	boil	boil	VB
18542	257	8	for	for	IN
18542	257	9	an	an	DT
18542	257	10	hour	hour	NN
18542	257	11	,	,	,
18542	257	12	changing	change	VBG
18542	257	13	the	the	DT
18542	257	14	water	water	NN
18542	257	15	four	four	CD
18542	257	16	times	time	NNS
18542	257	17	.	.	.
18542	258	1	Drain	drain	NN
18542	258	2	,	,	,
18542	258	3	chop	chop	NN
18542	258	4	,	,	,
18542	258	5	and	and	CC
18542	258	6	mix	mix	VB
18542	258	7	to	to	IN
18542	258	8	a	a	DT
18542	258	9	smooth	smooth	JJ
18542	258	10	paste	paste	NN
18542	258	11	with	with	IN
18542	258	12	melted	melted	JJ
18542	258	13	butter	butter	NN
18542	258	14	.	.	.
18542	259	1	The	the	DT
18542	259	2	flavour	flavour	NN
18542	259	3	is	be	VBZ
18542	259	4	mild	mild	JJ
18542	259	5	and	and	CC
18542	259	6	resembles	resemble	VBZ
18542	259	7	almond	almond	NNP
18542	259	8	.	.	.
18542	260	1	SAUCE	SAUCE	NNP
18542	260	2	À	À	NNP
18542	260	3	LA	LA	NNP
18542	260	4	GASCONNE	GASCONNE	NNP
18542	260	5	Chop	Chop	NNP
18542	260	6	together	together	RB
18542	260	7	a	a	DT
18542	260	8	tablespoonful	tablespoonful	NN
18542	260	9	of	of	IN
18542	260	10	capers	caper	NNS
18542	260	11	and	and	CC
18542	260	12	a	a	DT
18542	260	13	bean	bean	NN
18542	260	14	of	of	IN
18542	260	15	garlic	garlic	NN
18542	260	16	.	.	.
18542	261	1	Fry	fry	NN
18542	261	2	in	in	IN
18542	261	3	olive	olive	NN
18542	261	4	-	-	HYPH
18542	261	5	oil	oil	NN
18542	261	6	,	,	,
18542	261	7	seasoning	seasoning	NN
18542	261	8	with	with	IN
18542	261	9	pepper	pepper	NN
18542	261	10	and	and	CC
18542	261	11	grated	grate	VBN
18542	261	12	nutmeg	nutmeg	NNS
18542	261	13	.	.	.
18542	262	1	Add	add	VB
18542	262	2	a	a	DT
18542	262	3	wineglassful	wineglassful	NN
18542	262	4	of	of	IN
18542	262	5	white	white	JJ
18542	262	6	wine	wine	NN
18542	262	7	,	,	,
18542	262	8	a	a	DT
18542	262	9	cupful	cupful	NN
18542	262	10	of	of	IN
18542	262	11	Veloute	Veloute	NNP
18542	262	12	Sauce	Sauce	NNP
18542	262	13	,	,	,
18542	262	14	a	a	DT
18542	262	15	bay	bay	NN
18542	262	16	-	-	HYPH
18542	262	17	leaf	leaf	NN
18542	262	18	,	,	,
18542	262	19	and	and	CC
18542	262	20	a	a	DT
18542	262	21	sprig	sprig	NN
18542	262	22	of	of	IN
18542	262	23	thyme	thyme	NNS
18542	262	24	.	.	.
18542	263	1	Boil	Boil	NNP
18542	263	2	for	for	IN
18542	263	3	fifteen	fifteen	CD
18542	263	4	minutes	minute	NNS
18542	263	5	,	,	,
18542	263	6	skim	skim	NNP
18542	263	7	,	,	,
18542	263	8	add	add	VB
18542	263	9	another	another	DT
18542	263	10	wineglassful	wineglassful	JJ
18542	263	11	of	of	IN
18542	263	12	white	white	JJ
18542	263	13	wine	wine	NN
18542	263	14	,	,	,
18542	263	15	strain	strain	NN
18542	263	16	,	,	,
18542	263	17	and	and	CC
18542	263	18	add	add	VB
18542	263	19	the	the	DT
18542	263	20	yolks	yolk	NNS
18542	263	21	of	of	IN
18542	263	22	three	three	CD
18542	263	23	eggs	egg	NNS
18542	263	24	well	well	RB
18542	263	25	beaten	beat	VBN
18542	263	26	.	.	.
18542	264	1	Season	season	NN
18542	264	2	with	with	IN
18542	264	3	lemon	lemon	NN
18542	264	4	-	-	HYPH
18542	264	5	juice	juice	NN
18542	264	6	,	,	,
18542	264	7	butter	butter	NN
18542	264	8	,	,	,
18542	264	9	anchovy	anchovy	JJ
18542	264	10	essence	essence	NN
18542	264	11	,	,	,
18542	264	12	and	and	CC
18542	264	13	minced	mince	VBD
18542	264	14	parsley	parsley	NN
18542	264	15	.	.	.
18542	265	1	GENEVA	GENEVA	NNP
18542	265	2	SAUCE	SAUCE	NNP
18542	265	3	Brown	Brown	NNP
18542	265	4	one	one	CD
18542	265	5	tablespoonful	tablespoonful	NN
18542	265	6	of	of	IN
18542	265	7	flour	flour	NN
18542	265	8	in	in	IN
18542	265	9	butter	butter	NN
18542	265	10	,	,	,
18542	265	11	add	add	VB
18542	265	12	two	two	CD
18542	265	13	cupfuls	cupful	NNS
18542	265	14	of	of	IN
18542	265	15	thick	thick	JJ
18542	265	16	stock	stock	NN
18542	265	17	and	and	CC
18542	265	18	one	one	CD
18542	265	19	cupful	cupful	NN
18542	265	20	of	of	IN
18542	265	21	red	red	JJ
18542	265	22	wine	wine	NN
18542	265	23	,	,	,
18542	265	24	and	and	CC
18542	265	25	cook	cook	VB
18542	265	26	until	until	IN
18542	265	27	thick	thick	JJ
18542	265	28	,	,	,
18542	265	29	stirring	stir	VBG
18542	265	30	constantly	constantly	RB
18542	265	31	.	.	.
18542	266	1	Add	add	VB
18542	266	2	two	two	CD
18542	266	3	small	small	JJ
18542	266	4	onions	onion	NNS
18542	266	5	chopped	chop	VBN
18542	266	6	,	,	,
18542	266	7	a	a	DT
18542	266	8	bunch	bunch	NN
18542	266	9	of	of	IN
18542	266	10	sweet	sweet	JJ
18542	266	11	herbs	herb	NNS
18542	266	12	,	,	,
18542	266	13	two	two	CD
18542	266	14	tablespoonfuls	tablespoonful	NNS
18542	266	15	of	of	IN
18542	266	16	chopped	chop	VBN
18542	266	17	mushrooms	mushroom	NNS
18542	266	18	,	,	,
18542	266	19	and	and	CC
18542	266	20	salt	salt	NN
18542	266	21	and	and	CC
18542	266	22	pepper	pepper	NN
18542	266	23	to	to	IN
18542	266	24	[	[	-LRB-
18542	266	25	Page	page	NN
18542	266	26	25	25	CD
18542	266	27	]	]	-RRB-
18542	266	28	season	season	NN
18542	266	29	.	.	.
18542	267	1	Simmer	simmer	NN
18542	267	2	for	for	IN
18542	267	3	half	half	PDT
18542	267	4	an	an	DT
18542	267	5	hour	hour	NN
18542	267	6	,	,	,
18542	267	7	add	add	VB
18542	267	8	a	a	DT
18542	267	9	wineglassful	wineglassful	NN
18542	267	10	of	of	IN
18542	267	11	Madeira	Madeira	NNP
18542	267	12	,	,	,
18542	267	13	strain	strain	VB
18542	267	14	,	,	,
18542	267	15	and	and	CC
18542	267	16	serve	serve	VB
18542	267	17	.	.	.
18542	268	1	GOOSEBERRY	GOOSEBERRY	NNP
18542	268	2	SAUCE	SAUCE	NNP
18542	268	3	Boil	Boil	NNP
18542	268	4	a	a	DT
18542	268	5	pint	pint	NN
18542	268	6	of	of	IN
18542	268	7	green	green	JJ
18542	268	8	gooseberries	gooseberry	NNS
18542	268	9	for	for	IN
18542	268	10	ten	ten	CD
18542	268	11	minutes	minute	NNS
18542	268	12	in	in	IN
18542	268	13	water	water	NN
18542	268	14	to	to	TO
18542	268	15	cover	cover	VB
18542	268	16	.	.	.
18542	269	1	Drain	drain	NN
18542	269	2	,	,	,
18542	269	3	press	press	VB
18542	269	4	through	through	IN
18542	269	5	a	a	DT
18542	269	6	sieve	sieve	NN
18542	269	7	,	,	,
18542	269	8	and	and	CC
18542	269	9	mix	mix	VB
18542	269	10	with	with	IN
18542	269	11	an	an	DT
18542	269	12	equal	equal	JJ
18542	269	13	quantity	quantity	NN
18542	269	14	of	of	IN
18542	269	15	White	White	NNP
18542	269	16	Sauce	Sauce	NNP
18542	269	17	.	.	.
18542	270	1	HESSIAN	HESSIAN	NNP
18542	270	2	SAUCE	SAUCE	VBN
18542	270	3	Mix	mix	VB
18542	270	4	four	four	CD
18542	270	5	tablespoonfuls	tablespoonful	NNS
18542	270	6	of	of	IN
18542	270	7	freshly	freshly	RB
18542	270	8	grated	grate	VBN
18542	270	9	horseradish	horseradish	JJ
18542	270	10	with	with	IN
18542	270	11	an	an	DT
18542	270	12	equal	equal	JJ
18542	270	13	quantity	quantity	NN
18542	270	14	of	of	IN
18542	270	15	fresh	fresh	JJ
18542	270	16	bread	bread	NN
18542	270	17	-	-	HYPH
18542	270	18	crumbs	crumb	NNS
18542	270	19	,	,	,
18542	270	20	a	a	DT
18542	270	21	tablespoonful	tablespoonful	NN
18542	270	22	of	of	IN
18542	270	23	sugar	sugar	NN
18542	270	24	,	,	,
18542	270	25	and	and	CC
18542	270	26	a	a	DT
18542	270	27	little	little	JJ
18542	270	28	salt	salt	NN
18542	270	29	and	and	CC
18542	270	30	pepper	pepper	NN
18542	270	31	.	.	.
18542	271	1	Mix	mix	VB
18542	271	2	to	to	IN
18542	271	3	a	a	DT
18542	271	4	smooth	smooth	JJ
18542	271	5	paste	paste	NN
18542	271	6	with	with	IN
18542	271	7	sour	sour	JJ
18542	271	8	cream	cream	NN
18542	271	9	and	and	CC
18542	271	10	serve	serve	VB
18542	271	11	with	with	IN
18542	271	12	baked	baked	JJ
18542	271	13	fish	fish	NN
18542	271	14	.	.	.
18542	272	1	HOLLANDAISE	HOLLANDAISE	NNP
18542	272	2	SAUCE	SAUCE	NNP
18542	272	3	--	--	:
18542	272	4	I	-PRON-	PRP
18542	272	5	Beat	beat	VBP
18542	272	6	half	half	PDT
18542	272	7	a	a	DT
18542	272	8	cupful	cupful	NN
18542	272	9	of	of	IN
18542	272	10	butter	butter	NN
18542	272	11	to	to	IN
18542	272	12	a	a	DT
18542	272	13	cream	cream	NN
18542	272	14	and	and	CC
18542	272	15	add	add	VB
18542	272	16	gradually	gradually	RB
18542	272	17	the	the	DT
18542	272	18	yolks	yolk	NNS
18542	272	19	of	of	IN
18542	272	20	two	two	CD
18542	272	21	eggs	egg	NNS
18542	272	22	well	well	RB
18542	272	23	beaten	beat	VBN
18542	272	24	.	.	.
18542	273	1	Then	then	RB
18542	273	2	add	add	VB
18542	273	3	the	the	DT
18542	273	4	juice	juice	NN
18542	273	5	of	of	IN
18542	273	6	half	half	PDT
18542	273	7	a	a	DT
18542	273	8	lemon	lemon	NN
18542	273	9	and	and	CC
18542	273	10	pepper	pepper	NN
18542	273	11	and	and	CC
18542	273	12	salt	salt	NN
18542	273	13	to	to	IN
18542	273	14	season	season	NN
18542	273	15	.	.	.
18542	274	1	Place	place	VB
18542	274	2	the	the	DT
18542	274	3	bowl	bowl	NN
18542	274	4	over	over	IN
18542	274	5	boiling	boil	VBG
18542	274	6	water	water	NN
18542	274	7	and	and	CC
18542	274	8	beat	beat	VBD
18542	274	9	with	with	IN
18542	274	10	an	an	DT
18542	274	11	egg	egg	NN
18542	274	12	-	-	HYPH
18542	274	13	beater	beater	NN
18542	274	14	until	until	IN
18542	274	15	thick	thick	JJ
18542	274	16	and	and	CC
18542	274	17	smooth	smooth	JJ
18542	274	18	.	.	.
18542	275	1	Take	take	VB
18542	275	2	from	from	IN
18542	275	3	the	the	DT
18542	275	4	fire	fire	NN
18542	275	5	and	and	CC
18542	275	6	beat	beat	VBD
18542	275	7	for	for	IN
18542	275	8	a	a	DT
18542	275	9	few	few	JJ
18542	275	10	moments	moment	NNS
18542	275	11	.	.	.
18542	276	1	Be	be	VB
18542	276	2	careful	careful	JJ
18542	276	3	not	not	RB
18542	276	4	to	to	TO
18542	276	5	cook	cook	VB
18542	276	6	it	-PRON-	PRP
18542	276	7	too	too	RB
18542	276	8	long	long	RB
18542	276	9	.	.	.
18542	277	1	HOLLANDAISE	HOLLANDAISE	NNP
18542	277	2	SAUCE	SAUCE	NNP
18542	277	3	--	--	:
18542	277	4	II	II	NNP
18542	277	5	Put	put	VB
18542	277	6	a	a	DT
18542	277	7	bay	bay	NN
18542	277	8	-	-	HYPH
18542	277	9	leaf	leaf	NN
18542	277	10	and	and	CC
18542	277	11	a	a	DT
18542	277	12	chopped	chop	VBN
18542	277	13	onion	onion	NN
18542	277	14	in	in	IN
18542	277	15	two	two	CD
18542	277	16	tablespoonfuls	tablespoonful	NNS
18542	277	17	of	of	IN
18542	277	18	tarragon	tarragon	NNP
18542	277	19	vinegar	vinegar	NNP
18542	277	20	,	,	,
18542	277	21	bring	bring	VB
18542	277	22	to	to	IN
18542	277	23	the	the	DT
18542	277	24	[	[	-LRB-
18542	277	25	Page	page	NN
18542	277	26	26	26	CD
18542	277	27	]	]	-RRB-
18542	277	28	boiling	boiling	NN
18542	277	29	point	point	NN
18542	277	30	,	,	,
18542	277	31	strain	strain	NN
18542	277	32	and	and	CC
18542	277	33	cool	cool	JJ
18542	277	34	.	.	.
18542	278	1	Cook	cook	VB
18542	278	2	together	together	RB
18542	278	3	two	two	CD
18542	278	4	tablespoonfuls	tablespoonful	NNS
18542	278	5	of	of	IN
18542	278	6	butter	butter	NN
18542	278	7	and	and	CC
18542	278	8	one	one	CD
18542	278	9	of	of	IN
18542	278	10	flour	flour	NN
18542	278	11	,	,	,
18542	278	12	add	add	VB
18542	278	13	a	a	DT
18542	278	14	half	half	NN
18542	278	15	cupful	cupful	NN
18542	278	16	of	of	IN
18542	278	17	cold	cold	JJ
18542	278	18	water	water	NN
18542	278	19	,	,	,
18542	278	20	and	and	CC
18542	278	21	cook	cook	VB
18542	278	22	until	until	IN
18542	278	23	thick	thick	JJ
18542	278	24	,	,	,
18542	278	25	stirring	stir	VBG
18542	278	26	constantly	constantly	RB
18542	278	27	.	.	.
18542	279	1	Take	take	VB
18542	279	2	from	from	IN
18542	279	3	the	the	DT
18542	279	4	fire	fire	NN
18542	279	5	and	and	CC
18542	279	6	add	add	VB
18542	279	7	the	the	DT
18542	279	8	yolks	yolk	NNS
18542	279	9	of	of	IN
18542	279	10	two	two	CD
18542	279	11	eggs	egg	NNS
18542	279	12	beaten	beat	VBN
18542	279	13	with	with	IN
18542	279	14	the	the	DT
18542	279	15	vinegar	vinegar	NN
18542	279	16	.	.	.
18542	280	1	Reheat	reheat	VB
18542	280	2	for	for	IN
18542	280	3	a	a	DT
18542	280	4	moment	moment	NN
18542	280	5	,	,	,
18542	280	6	seasoning	seasoning	NN
18542	280	7	with	with	IN
18542	280	8	salt	salt	NN
18542	280	9	and	and	CC
18542	280	10	pepper	pepper	NN
18542	280	11	,	,	,
18542	280	12	strain	strain	NN
18542	280	13	,	,	,
18542	280	14	and	and	CC
18542	280	15	serve	serve	VB
18542	280	16	immediately	immediately	RB
18542	280	17	.	.	.
18542	281	1	Lemon	lemon	NN
18542	281	2	-	-	HYPH
18542	281	3	juice	juice	NN
18542	281	4	may	may	MD
18542	281	5	be	be	VB
18542	281	6	used	use	VBN
18542	281	7	in	in	IN
18542	281	8	place	place	NN
18542	281	9	of	of	IN
18542	281	10	the	the	DT
18542	281	11	vinegar	vinegar	NN
18542	281	12	.	.	.
18542	282	1	HORSERADISH	HORSERADISH	NNP
18542	282	2	SAUCE	SAUCE	VBN
18542	282	3	--	--	:
18542	282	4	I	-PRON-	PRP
18542	282	5	Add	add	VBP
18542	282	6	half	half	PDT
18542	282	7	a	a	DT
18542	282	8	cupful	cupful	NN
18542	282	9	of	of	IN
18542	282	10	freshly	freshly	RB
18542	282	11	grated	grate	VBN
18542	282	12	horseradish	horseradish	NN
18542	282	13	to	to	IN
18542	282	14	a	a	DT
18542	282	15	cupful	cupful	NN
18542	282	16	of	of	IN
18542	282	17	Drawn	Drawn	NNP
18542	282	18	-	-	HYPH
18542	282	19	Butter	Butter	NNP
18542	282	20	Sauce	Sauce	NNP
18542	282	21	.	.	.
18542	283	1	Season	season	NN
18542	283	2	with	with	IN
18542	283	3	lemon	lemon	NN
18542	283	4	-	-	HYPH
18542	283	5	juice	juice	NN
18542	283	6	and	and	CC
18542	283	7	beat	beat	VBD
18542	283	8	until	until	IN
18542	283	9	smooth	smooth	JJ
18542	283	10	.	.	.
18542	284	1	HORSERADISH	HORSERADISH	NNP
18542	284	2	SAUCE	SAUCE	VBN
18542	284	3	--	--	:
18542	284	4	II	II	NNP
18542	284	5	Prepare	Prepare	NNP
18542	284	6	a	a	DT
18542	284	7	Cream	Cream	NNP
18542	284	8	Sauce	Sauce	NNP
18542	284	9	according	accord	VBG
18542	284	10	to	to	IN
18542	284	11	directions	direction	NNS
18542	284	12	previously	previously	RB
18542	284	13	given	give	VBN
18542	284	14	,	,	,
18542	284	15	and	and	CC
18542	284	16	add	add	VB
18542	284	17	three	three	CD
18542	284	18	tablespoonfuls	tablespoonful	NNS
18542	284	19	of	of	IN
18542	284	20	freshly	freshly	RB
18542	284	21	grated	grate	VBN
18542	284	22	horseradish	horseradish	JJ
18542	284	23	and	and	CC
18542	284	24	half	half	PDT
18542	284	25	a	a	DT
18542	284	26	cupful	cupful	NN
18542	284	27	of	of	IN
18542	284	28	melted	melted	JJ
18542	284	29	butter	butter	NN
18542	284	30	.	.	.
18542	285	1	Serve	serve	VB
18542	285	2	with	with	IN
18542	285	3	boiled	boil	VBN
18542	285	4	fish	fish	NN
18542	285	5	.	.	.
18542	286	1	HORSERADISH	HORSERADISH	NNP
18542	286	2	SAUCE	SAUCE	VBN
18542	286	3	--	--	:
18542	286	4	III	iii	CD
18542	286	5	To	to	TO
18542	286	6	one	one	CD
18542	286	7	cupful	cupful	NN
18542	286	8	of	of	IN
18542	286	9	Spanish	Spanish	NNP
18542	286	10	Sauce	Sauce	NNP
18542	286	11	add	add	VBP
18542	286	12	two	two	CD
18542	286	13	tablespoonfuls	tablespoonful	NNS
18542	286	14	of	of	IN
18542	286	15	prepared	prepared	JJ
18542	286	16	horseradish	horseradish	NN
18542	286	17	,	,	,
18542	286	18	two	two	CD
18542	286	19	tablespoonfuls	tablespoonful	NNS
18542	286	20	of	of	IN
18542	286	21	bread	bread	NN
18542	286	22	-	-	HYPH
18542	286	23	crumbs	crumb	NNS
18542	286	24	,	,	,
18542	286	25	a	a	DT
18542	286	26	teaspoonful	teaspoonful	NN
18542	286	27	of	of	IN
18542	286	28	powdered	powdered	JJ
18542	286	29	sugar	sugar	NN
18542	286	30	,	,	,
18542	286	31	and	and	CC
18542	286	32	salt	salt	NN
18542	286	33	,	,	,
18542	286	34	pepper	pepper	NN
18542	286	35	,	,	,
18542	286	36	and	and	CC
18542	286	37	made	make	VBD
18542	286	38	mustard	mustard	NN
18542	286	39	to	to	IN
18542	286	40	season	season	NN
18542	286	41	.	.	.
18542	287	1	[	[	-LRB-
18542	287	2	Page	page	NN
18542	287	3	27	27	CD
18542	287	4	]	]	-RRB-
18542	287	5	Heat	heat	NN
18542	287	6	in	in	IN
18542	287	7	a	a	DT
18542	287	8	double	double	JJ
18542	287	9	-	-	HYPH
18542	287	10	boiler	boiler	NN
18542	287	11	,	,	,
18542	287	12	and	and	CC
18542	287	13	just	just	RB
18542	287	14	before	before	IN
18542	287	15	serving	serve	VBG
18542	287	16	add	add	VB
18542	287	17	one	one	CD
18542	287	18	-	-	HYPH
18542	287	19	half	half	NN
18542	287	20	cupful	cupful	NN
18542	287	21	of	of	IN
18542	287	22	whipped	whip	VBN
18542	287	23	or	or	CC
18542	287	24	cold	cold	JJ
18542	287	25	cream	cream	NN
18542	287	26	.	.	.
18542	288	1	(	(	-LRB-
18542	288	2	Cow	cow	NN
18542	288	3	cream	cream	NN
18542	288	4	,	,	,
18542	288	5	not	not	RB
18542	288	6	cosmetic	cosmetic	JJ
18542	288	7	.	.	.
18542	288	8	)	)	-RRB-
18542	289	1	ITALIAN	ITALIAN	NNP
18542	289	2	SAUCE	SAUCE	VBN
18542	289	3	Fry	Fry	NNP
18542	289	4	in	in	IN
18542	289	5	butter	butter	NN
18542	289	6	two	two	CD
18542	289	7	tablespoonfuls	tablespoonful	NNS
18542	289	8	of	of	IN
18542	289	9	minced	mince	VBN
18542	289	10	parsley	parsley	NNP
18542	289	11	and	and	CC
18542	289	12	one	one	CD
18542	289	13	tablespoonful	tablespoonful	NN
18542	289	14	of	of	IN
18542	289	15	chopped	chop	VBN
18542	289	16	mushrooms	mushroom	NNS
18542	289	17	and	and	CC
18542	289	18	shallots	shallot	NNS
18542	289	19	.	.	.
18542	290	1	Add	add	VB
18542	290	2	two	two	CD
18542	290	3	cupfuls	cupful	NNS
18542	290	4	of	of	IN
18542	290	5	white	white	JJ
18542	290	6	wine	wine	NN
18542	290	7	and	and	CC
18542	290	8	boil	boil	VB
18542	290	9	until	until	IN
18542	290	10	reduced	reduce	VBN
18542	290	11	half	half	NN
18542	290	12	.	.	.
18542	291	1	Add	add	VB
18542	291	2	one	one	CD
18542	291	3	cupful	cupful	NN
18542	291	4	of	of	IN
18542	291	5	Veloute	Veloute	NNP
18542	291	6	Sauce	Sauce	NNP
18542	291	7	and	and	CC
18542	291	8	one	one	CD
18542	291	9	half	half	NN
18542	291	10	cupful	cupful	NN
18542	291	11	of	of	IN
18542	291	12	stock	stock	NN
18542	291	13	.	.	.
18542	292	1	Boil	Boil	NNP
18542	292	2	until	until	IN
18542	292	3	thick	thick	JJ
18542	292	4	,	,	,
18542	292	5	skim	skim	NN
18542	292	6	,	,	,
18542	292	7	and	and	CC
18542	292	8	serve	serve	VB
18542	292	9	.	.	.
18542	293	1	BROWN	brown	JJ
18542	293	2	ITALIAN	ITALIAN	NNP
18542	293	3	SAUCE	SAUCE	VBD
18542	293	4	Fry	fry	CD
18542	293	5	in	in	IN
18542	293	6	olive	olive	JJ
18542	293	7	-	-	HYPH
18542	293	8	oil	oil	NN
18542	293	9	half	half	NN
18542	293	10	a	a	DT
18542	293	11	cupful	cupful	NN
18542	293	12	of	of	IN
18542	293	13	chopped	chop	VBN
18542	293	14	mushrooms	mushroom	NNS
18542	293	15	,	,	,
18542	293	16	four	four	CD
18542	293	17	chopped	chopped	JJ
18542	293	18	shallots	shallot	NNS
18542	293	19	,	,	,
18542	293	20	a	a	DT
18542	293	21	sprig	sprig	NN
18542	293	22	of	of	IN
18542	293	23	thyme	thyme	NNS
18542	293	24	,	,	,
18542	293	25	and	and	CC
18542	293	26	a	a	DT
18542	293	27	bay	bay	NN
18542	293	28	-	-	HYPH
18542	293	29	leaf	leaf	NN
18542	293	30	.	.	.
18542	294	1	Add	add	VB
18542	294	2	half	half	PDT
18542	294	3	a	a	DT
18542	294	4	cupful	cupful	NN
18542	294	5	of	of	IN
18542	294	6	white	white	JJ
18542	294	7	wine	wine	NN
18542	294	8	and	and	CC
18542	294	9	simmer	simmer	NN
18542	294	10	until	until	IN
18542	294	11	the	the	DT
18542	294	12	liquid	liquid	NN
18542	294	13	is	be	VBZ
18542	294	14	reduced	reduce	VBN
18542	294	15	half	half	NN
18542	294	16	.	.	.
18542	295	1	Take	take	VB
18542	295	2	out	out	RP
18542	295	3	the	the	DT
18542	295	4	thyme	thyme	NNS
18542	295	5	and	and	CC
18542	295	6	bay	bay	NN
18542	295	7	-	-	HYPH
18542	295	8	leaf	leaf	NN
18542	295	9	,	,	,
18542	295	10	add	add	VB
18542	295	11	a	a	DT
18542	295	12	cupful	cupful	NN
18542	295	13	of	of	IN
18542	295	14	Spanish	Spanish	NNP
18542	295	15	Sauce	Sauce	NNP
18542	295	16	,	,	,
18542	295	17	skim	skim	NN
18542	295	18	,	,	,
18542	295	19	boil	boil	NN
18542	295	20	,	,	,
18542	295	21	and	and	CC
18542	295	22	serve	serve	VB
18542	295	23	.	.	.
18542	296	1	JAPANESE	JAPANESE	NNP
18542	296	2	SAUCE	SAUCE	NNP
18542	296	3	Chop	Chop	NNP
18542	296	4	fine	fine	VBP
18542	296	5	a	a	DT
18542	296	6	shallot	shallot	NN
18542	296	7	and	and	CC
18542	296	8	two	two	CD
18542	296	9	cloves	clove	NNS
18542	296	10	of	of	IN
18542	296	11	garlic	garlic	NN
18542	296	12	.	.	.
18542	297	1	Add	add	VB
18542	297	2	two	two	CD
18542	297	3	tablespoonfuls	tablespoonful	NNS
18542	297	4	each	each	DT
18542	297	5	of	of	IN
18542	297	6	walnut	walnut	NNP
18542	297	7	catsup	catsup	NN
18542	297	8	,	,	,
18542	297	9	soy	soy	NN
18542	297	10	,	,	,
18542	297	11	and	and	CC
18542	297	12	Worcestershire	Worcestershire	NNP
18542	297	13	sauce	sauce	NN
18542	297	14	.	.	.
18542	298	1	Season	season	NN
18542	298	2	highly	highly	RB
18542	298	3	with	with	IN
18542	298	4	paprika	paprika	NNP
18542	298	5	,	,	,
18542	298	6	add	add	VB
18542	298	7	two	two	CD
18542	298	8	cupfuls	cupful	NNS
18542	298	9	of	of	IN
18542	298	10	tarragon	tarragon	NNP
18542	298	11	vinegar	vinegar	NNP
18542	298	12	,	,	,
18542	298	13	and	and	CC
18542	298	14	let	let	VB
18542	298	15	stand	stand	VB
18542	298	16	for	for	IN
18542	298	17	two	two	CD
18542	298	18	weeks	week	NNS
18542	298	19	.	.	.
18542	299	1	Strain	strain	VB
18542	299	2	,	,	,
18542	299	3	and	and	CC
18542	299	4	serve	serve	VB
18542	299	5	with	with	IN
18542	299	6	fish	fish	NN
18542	299	7	.	.	.
18542	300	1	[	[	-LRB-
18542	300	2	Page	page	NN
18542	300	3	28	28	CD
18542	300	4	]	]	-RRB-
18542	300	5	JERSEY	JERSEY	NNP
18542	300	6	SAUCE	SAUCE	NNP
18542	300	7	Brown	Brown	NNP
18542	300	8	four	four	CD
18542	300	9	tablespoonfuls	tablespoonful	NNS
18542	300	10	of	of	IN
18542	300	11	flour	flour	NN
18542	300	12	in	in	IN
18542	300	13	butter	butter	NN
18542	300	14	,	,	,
18542	300	15	add	add	VB
18542	300	16	two	two	CD
18542	300	17	cupfuls	cupful	NNS
18542	300	18	of	of	IN
18542	300	19	brown	brown	JJ
18542	300	20	stock	stock	NN
18542	300	21	and	and	CC
18542	300	22	cook	cook	NN
18542	300	23	until	until	IN
18542	300	24	thick	thick	JJ
18542	300	25	,	,	,
18542	300	26	stirring	stir	VBG
18542	300	27	constantly	constantly	RB
18542	300	28	.	.	.
18542	301	1	Season	season	NN
18542	301	2	with	with	IN
18542	301	3	salt	salt	NN
18542	301	4	,	,	,
18542	301	5	pepper	pepper	NN
18542	301	6	,	,	,
18542	301	7	and	and	CC
18542	301	8	Worcestershire	Worcestershire	NNP
18542	301	9	.	.	.
18542	302	1	LEMON	LEMON	NNP
18542	302	2	SAUCE	SAUCE	VBN
18542	302	3	--	--	:
18542	302	4	I	-PRON-	PRP
18542	302	5	Melt	melt	VBP
18542	302	6	half	half	PDT
18542	302	7	a	a	DT
18542	302	8	cupful	cupful	NN
18542	302	9	of	of	IN
18542	302	10	butter	butter	NN
18542	302	11	and	and	CC
18542	302	12	add	add	VB
18542	302	13	to	to	IN
18542	302	14	it	-PRON-	PRP
18542	302	15	the	the	DT
18542	302	16	juice	juice	NN
18542	302	17	of	of	IN
18542	302	18	a	a	DT
18542	302	19	large	large	JJ
18542	302	20	lemon	lemon	NN
18542	302	21	.	.	.
18542	303	1	When	when	WRB
18542	303	2	very	very	RB
18542	303	3	hot	hot	JJ
18542	303	4	take	take	NN
18542	303	5	from	from	IN
18542	303	6	the	the	DT
18542	303	7	fire	fire	NN
18542	303	8	and	and	CC
18542	303	9	pour	pour	VB
18542	303	10	over	over	IN
18542	303	11	the	the	DT
18542	303	12	well	well	RB
18542	303	13	-	-	HYPH
18542	303	14	beaten	beat	VBN
18542	303	15	yolks	yolk	NNS
18542	303	16	of	of	IN
18542	303	17	two	two	CD
18542	303	18	eggs	egg	NNS
18542	303	19	.	.	.
18542	304	1	LEMON	LEMON	NNP
18542	304	2	SAUCE	SAUCE	VBN
18542	304	3	--	--	:
18542	304	4	II	II	NNP
18542	304	5	Prepare	prepare	VB
18542	304	6	a	a	DT
18542	304	7	pint	pint	NN
18542	304	8	of	of	IN
18542	304	9	Drawn	Drawn	NNP
18542	304	10	-	-	HYPH
18542	304	11	Butter	Butter	NNP
18542	304	12	Sauce	Sauce	NNP
18542	304	13	according	accord	VBG
18542	304	14	to	to	IN
18542	304	15	directions	direction	NNS
18542	304	16	previously	previously	RB
18542	304	17	given	give	VBN
18542	304	18	,	,	,
18542	304	19	season	season	NN
18542	304	20	with	with	IN
18542	304	21	salt	salt	NN
18542	304	22	,	,	,
18542	304	23	pepper	pepper	NN
18542	304	24	,	,	,
18542	304	25	grated	grate	VBD
18542	304	26	nutmeg	nutmeg	NNP
18542	304	27	,	,	,
18542	304	28	and	and	CC
18542	304	29	lemon	lemon	NN
18542	304	30	-	-	HYPH
18542	304	31	juice	juice	NN
18542	304	32	,	,	,
18542	304	33	and	and	CC
18542	304	34	add	add	VB
18542	304	35	half	half	PDT
18542	304	36	a	a	DT
18542	304	37	cupful	cupful	NN
18542	304	38	of	of	IN
18542	304	39	melted	melted	JJ
18542	304	40	butter	butter	NN
18542	304	41	.	.	.
18542	305	1	LIVOURNAISE	LIVOURNAISE	NNP
18542	305	2	SAUCE	SAUCE	NNP
18542	305	3	Soak	Soak	NNP
18542	305	4	,	,	,
18542	305	5	bone	bone	NN
18542	305	6	,	,	,
18542	305	7	and	and	CC
18542	305	8	pound	pound	NN
18542	305	9	to	to	IN
18542	305	10	a	a	DT
18542	305	11	pulp	pulp	NN
18542	305	12	eight	eight	CD
18542	305	13	salted	salt	VBN
18542	305	14	anchovies	anchovy	NNS
18542	305	15	.	.	.
18542	306	1	Add	add	VB
18542	306	2	the	the	DT
18542	306	3	yolks	yolk	NNS
18542	306	4	of	of	IN
18542	306	5	two	two	CD
18542	306	6	eggs	egg	NNS
18542	306	7	,	,	,
18542	306	8	well	well	RB
18542	306	9	beaten	beat	VBN
18542	306	10	.	.	.
18542	307	1	Add	add	VB
18542	307	2	slowly	slowly	RB
18542	307	3	half	half	PDT
18542	307	4	a	a	DT
18542	307	5	cupful	cupful	NN
18542	307	6	of	of	IN
18542	307	7	olive	olive	JJ
18542	307	8	-	-	HYPH
18542	307	9	oil	oil	NN
18542	307	10	and	and	CC
18542	307	11	two	two	CD
18542	307	12	tablespoonfuls	tablespoonful	NNS
18542	307	13	of	of	IN
18542	307	14	vinegar	vinegar	NN
18542	307	15	.	.	.
18542	308	1	Season	season	NN
18542	308	2	with	with	IN
18542	308	3	pepper	pepper	NN
18542	308	4	,	,	,
18542	308	5	grated	grate	VBD
18542	308	6	nutmeg	nutmeg	NNS
18542	308	7	,	,	,
18542	308	8	and	and	CC
18542	308	9	minced	mince	VBD
18542	308	10	parsley	parsley	NNP
18542	308	11	.	.	.
18542	309	1	Serve	serve	VB
18542	309	2	very	very	RB
18542	309	3	cold	cold	JJ
18542	309	4	.	.	.
18542	310	1	LOBSTER	LOBSTER	NNP
18542	310	2	SAUCE	SAUCE	VBN
18542	310	3	--	--	:
18542	310	4	I	-PRON-	PRP
18542	310	5	Add	add	VBP
18542	310	6	half	half	PDT
18542	310	7	a	a	DT
18542	310	8	cupful	cupful	NN
18542	310	9	of	of	IN
18542	310	10	chopped	chop	VBN
18542	310	11	cooked	cooked	JJ
18542	310	12	lobster	lobster	NN
18542	310	13	[	[	-LRB-
18542	310	14	Page	page	NN
18542	310	15	29	29	CD
18542	310	16	]	]	-RRB-
18542	310	17	meat	meat	NN
18542	310	18	and	and	CC
18542	310	19	the	the	DT
18542	310	20	pounded	pound	VBN
18542	310	21	coral	coral	NN
18542	310	22	to	to	IN
18542	310	23	each	each	DT
18542	310	24	cupful	cupful	NN
18542	310	25	of	of	IN
18542	310	26	Drawn	Drawn	NNP
18542	310	27	-	-	HYPH
18542	310	28	Butter	Butter	NNP
18542	310	29	Sauce	Sauce	NNP
18542	310	30	.	.	.
18542	311	1	Season	season	NN
18542	311	2	with	with	IN
18542	311	3	paprika	paprika	NNS
18542	311	4	,	,	,
18542	311	5	butter	butter	NN
18542	311	6	,	,	,
18542	311	7	and	and	CC
18542	311	8	lemon	lemon	NN
18542	311	9	-	-	HYPH
18542	311	10	juice	juice	NN
18542	311	11	.	.	.
18542	312	1	LOBSTER	LOBSTER	NNP
18542	312	2	SAUCE	SAUCE	VBN
18542	312	3	--	--	:
18542	312	4	II	II	NNP
18542	312	5	Prepare	prepare	VB
18542	312	6	a	a	DT
18542	312	7	Hollandaise	Hollandaise	NNP
18542	312	8	Sauce	Sauce	NNP
18542	312	9	and	and	CC
18542	312	10	mix	mix	VB
18542	312	11	with	with	IN
18542	312	12	finely	finely	RB
18542	312	13	-	-	HYPH
18542	312	14	cut	cut	NN
18542	312	15	cooked	cooked	JJ
18542	312	16	lobster	lobster	NN
18542	312	17	meat	meat	NN
18542	312	18	.	.	.
18542	313	1	Season	season	NN
18542	313	2	with	with	IN
18542	313	3	melted	melted	JJ
18542	313	4	butter	butter	NN
18542	313	5	,	,	,
18542	313	6	lemon	lemon	NN
18542	313	7	-	-	HYPH
18542	313	8	juice	juice	NN
18542	313	9	,	,	,
18542	313	10	tabasco	tabasco	NNP
18542	313	11	,	,	,
18542	313	12	and	and	CC
18542	313	13	Worcestershire	Worcestershire	NNP
18542	313	14	.	.	.
18542	314	1	MAÎTRE	MAÎTRE	NNP
18542	314	2	D'HÔTEL	D'HÔTEL	VBZ
18542	314	3	SAUCE	SAUCE	VBN
18542	314	4	Work	work	NN
18542	314	5	into	into	IN
18542	314	6	half	half	PDT
18542	314	7	a	a	DT
18542	314	8	cupful	cupful	NN
18542	314	9	of	of	IN
18542	314	10	butter	butter	NN
18542	314	11	all	all	PDT
18542	314	12	the	the	DT
18542	314	13	lemon	lemon	NN
18542	314	14	-	-	HYPH
18542	314	15	juice	juice	NN
18542	314	16	it	-PRON-	PRP
18542	314	17	will	will	MD
18542	314	18	take	take	VB
18542	314	19	and	and	CC
18542	314	20	add	add	VB
18542	314	21	a	a	DT
18542	314	22	teaspoonful	teaspoonful	JJ
18542	314	23	or	or	CC
18542	314	24	more	more	JJR
18542	314	25	of	of	IN
18542	314	26	minced	mince	VBN
18542	314	27	parsley	parsley	NNP
18542	314	28	.	.	.
18542	315	1	Or	or	CC
18542	315	2	,	,	,
18542	315	3	melt	melt	VB
18542	315	4	the	the	DT
18542	315	5	butter	butter	NN
18542	315	6	without	without	IN
18542	315	7	burning	burn	VBG
18542	315	8	,	,	,
18542	315	9	take	take	VB
18542	315	10	from	from	IN
18542	315	11	the	the	DT
18542	315	12	fire	fire	NN
18542	315	13	,	,	,
18542	315	14	add	add	VB
18542	315	15	the	the	DT
18542	315	16	juice	juice	NN
18542	315	17	of	of	IN
18542	315	18	half	half	PDT
18542	315	19	a	a	DT
18542	315	20	lemon	lemon	NN
18542	315	21	and	and	CC
18542	315	22	a	a	DT
18542	315	23	teaspoonful	teaspoonful	NN
18542	315	24	of	of	IN
18542	315	25	minced	mince	VBN
18542	315	26	parsley	parsley	NN
18542	315	27	.	.	.
18542	316	1	MAYONNAISE	MAYONNAISE	NNP
18542	316	2	Put	Put	VBD
18542	316	3	into	into	IN
18542	316	4	an	an	DT
18542	316	5	earthen	earthen	JJ
18542	316	6	bowl	bowl	NN
18542	316	7	the	the	DT
18542	316	8	yolk	yolk	NN
18542	316	9	of	of	IN
18542	316	10	a	a	DT
18542	316	11	fresh	fresh	JJ
18542	316	12	egg	egg	NN
18542	316	13	and	and	CC
18542	316	14	a	a	DT
18542	316	15	pinch	pinch	NN
18542	316	16	of	of	IN
18542	316	17	salt	salt	NN
18542	316	18	,	,	,
18542	316	19	a	a	DT
18542	316	20	dash	dash	NN
18542	316	21	of	of	IN
18542	316	22	red	red	JJ
18542	316	23	pepper	pepper	NN
18542	316	24	,	,	,
18542	316	25	and	and	CC
18542	316	26	half	half	PDT
18542	316	27	a	a	DT
18542	316	28	teaspoonful	teaspoonful	NN
18542	316	29	of	of	IN
18542	316	30	dry	dry	JJ
18542	316	31	mustard	mustard	NN
18542	316	32	.	.	.
18542	317	1	Place	place	VB
18542	317	2	the	the	DT
18542	317	3	bowl	bowl	NN
18542	317	4	on	on	IN
18542	317	5	ice	ice	NN
18542	317	6	or	or	CC
18542	317	7	in	in	IN
18542	317	8	ice	ice	NN
18542	317	9	-	-	HYPH
18542	317	10	water	water	NN
18542	317	11	.	.	.
18542	318	1	Pour	pour	VB
18542	318	2	one	one	CD
18542	318	3	cupful	cupful	NN
18542	318	4	of	of	IN
18542	318	5	olive	olive	NN
18542	318	6	-	-	HYPH
18542	318	7	oil	oil	NN
18542	318	8	into	into	IN
18542	318	9	a	a	DT
18542	318	10	small	small	JJ
18542	318	11	pitcher	pitcher	NN
18542	318	12	from	from	IN
18542	318	13	which	which	WDT
18542	318	14	it	-PRON-	PRP
18542	318	15	will	will	MD
18542	318	16	drop	drop	VB
18542	318	17	easily	easily	RB
18542	318	18	.	.	.
18542	319	1	When	when	WRB
18542	319	2	the	the	DT
18542	319	3	egg	egg	NN
18542	319	4	and	and	CC
18542	319	5	seasoning	seasoning	NN
18542	319	6	are	be	VBP
18542	319	7	thoroughly	thoroughly	RB
18542	319	8	mixed	mix	VBN
18542	319	9	,	,	,
18542	319	10	begin	begin	VB
18542	319	11	to	to	TO
18542	319	12	add	add	VB
18542	319	13	the	the	DT
18542	319	14	oil	oil	NN
18542	319	15	,	,	,
18542	319	16	using	use	VBG
18542	319	17	a	a	DT
18542	319	18	silver	silver	JJ
18542	319	19	teaspoon	teaspoon	NN
18542	319	20	,	,	,
18542	319	21	and	and	CC
18542	319	22	rubbing	rub	VBG
18542	319	23	rather	rather	RB
18542	319	24	than	than	IN
18542	319	25	stirring	stir	VBG
18542	319	26	.	.	.
18542	320	1	Add	add	VB
18542	320	2	the	the	DT
18542	320	3	oil	oil	NN
18542	320	4	until	until	IN
18542	320	5	a	a	DT
18542	320	6	clear	clear	JJ
18542	320	7	spot	spot	NN
18542	320	8	is	be	VBZ
18542	320	9	formed	form	VBN
18542	320	10	upon	upon	IN
18542	320	11	the	the	DT
18542	320	12	egg	egg	NN
18542	320	13	,	,	,
18542	320	14	and	and	CC
18542	320	15	then	then	RB
18542	320	16	mix	mix	VB
18542	320	17	[	[	-LRB-
18542	320	18	Page	page	NN
18542	320	19	30	30	CD
18542	320	20	]	]	-RRB-
18542	320	21	until	until	IN
18542	320	22	smooth	smooth	JJ
18542	320	23	.	.	.
18542	321	1	Only	only	RB
18542	321	2	a	a	DT
18542	321	3	few	few	JJ
18542	321	4	drops	drop	NNS
18542	321	5	can	can	MD
18542	321	6	be	be	VB
18542	321	7	added	add	VBN
18542	321	8	at	at	IN
18542	321	9	first	first	RB
18542	321	10	,	,	,
18542	321	11	but	but	CC
18542	321	12	the	the	DT
18542	321	13	quantity	quantity	NN
18542	321	14	may	may	MD
18542	321	15	be	be	VB
18542	321	16	gradually	gradually	RB
18542	321	17	increased	increase	VBN
18542	321	18	.	.	.
18542	322	1	The	the	DT
18542	322	2	clear	clear	JJ
18542	322	3	spot	spot	NN
18542	322	4	on	on	IN
18542	322	5	the	the	DT
18542	322	6	egg	egg	NN
18542	322	7	is	be	VBZ
18542	322	8	an	an	DT
18542	322	9	infallible	infallible	JJ
18542	322	10	test	test	NN
18542	322	11	of	of	IN
18542	322	12	the	the	DT
18542	322	13	right	right	JJ
18542	322	14	quantity	quantity	NN
18542	322	15	of	of	IN
18542	322	16	oil	oil	NN
18542	322	17	.	.	.
18542	323	1	If	if	IN
18542	323	2	too	too	RB
18542	323	3	much	much	JJ
18542	323	4	oil	oil	NN
18542	323	5	is	be	VBZ
18542	323	6	added	add	VBN
18542	323	7	the	the	DT
18542	323	8	dressing	dressing	NN
18542	323	9	will	will	MD
18542	323	10	curdle	curdle	VB
18542	323	11	.	.	.
18542	324	1	A	a	DT
18542	324	2	few	few	JJ
18542	324	3	drops	drop	NNS
18542	324	4	of	of	IN
18542	324	5	lemon	lemon	NN
18542	324	6	-	-	HYPH
18542	324	7	juice	juice	NN
18542	324	8	and	and	CC
18542	324	9	long	long	JJ
18542	324	10	beating	beating	NN
18542	324	11	will	will	MD
18542	324	12	usually	usually	RB
18542	324	13	make	make	VB
18542	324	14	it	-PRON-	PRP
18542	324	15	right	right	JJ
18542	324	16	again	again	RB
18542	324	17	.	.	.
18542	325	1	If	if	IN
18542	325	2	this	this	DT
18542	325	3	fails	fail	VBZ
18542	325	4	,	,	,
18542	325	5	set	set	VB
18542	325	6	the	the	DT
18542	325	7	bowl	bowl	NN
18542	325	8	directly	directly	RB
18542	325	9	on	on	IN
18542	325	10	the	the	DT
18542	325	11	ice	ice	NN
18542	325	12	in	in	IN
18542	325	13	the	the	DT
18542	325	14	refrigerator	refrigerator	NN
18542	325	15	,	,	,
18542	325	16	and	and	CC
18542	325	17	let	let	VB
18542	325	18	stand	stand	VB
18542	325	19	for	for	IN
18542	325	20	half	half	PDT
18542	325	21	an	an	DT
18542	325	22	hour	hour	NN
18542	325	23	.	.	.
18542	326	1	If	if	IN
18542	326	2	it	-PRON-	PRP
18542	326	3	is	be	VBZ
18542	326	4	still	still	RB
18542	326	5	curdled	curdle	VBN
18542	326	6	,	,	,
18542	326	7	begin	begin	VB
18542	326	8	again	again	RB
18542	326	9	with	with	IN
18542	326	10	the	the	DT
18542	326	11	yolk	yolk	NN
18542	326	12	of	of	IN
18542	326	13	another	another	DT
18542	326	14	egg	egg	NN
18542	326	15	and	and	CC
18542	326	16	add	add	VB
18542	326	17	the	the	DT
18542	326	18	curdled	curdle	VBN
18542	326	19	mayonnaise	mayonnaise	NN
18542	326	20	by	by	IN
18542	326	21	degrees	degree	NNS
18542	326	22	to	to	IN
18542	326	23	the	the	DT
18542	326	24	new	new	JJ
18542	326	25	dressing	dressing	NN
18542	326	26	.	.	.
18542	327	1	When	when	WRB
18542	327	2	the	the	DT
18542	327	3	mayonnaise	mayonnaise	NN
18542	327	4	is	be	VBZ
18542	327	5	so	so	RB
18542	327	6	thick	thick	JJ
18542	327	7	that	that	IN
18542	327	8	it	-PRON-	PRP
18542	327	9	is	be	VBZ
18542	327	10	difficult	difficult	JJ
18542	327	11	to	to	TO
18542	327	12	stir	stir	VB
18542	327	13	it	-PRON-	PRP
18542	327	14	,	,	,
18542	327	15	add	add	VB
18542	327	16	the	the	DT
18542	327	17	juice	juice	NN
18542	327	18	of	of	IN
18542	327	19	half	half	PDT
18542	327	20	a	a	DT
18542	327	21	lemon	lemon	NN
18542	327	22	,	,	,
18542	327	23	if	if	IN
18542	327	24	desired	desire	VBN
18542	327	25	.	.	.
18542	328	1	MILANAISE	MILANAISE	NNP
18542	328	2	SAUCE	SAUCE	NNP
18542	328	3	Melt	Melt	NNP
18542	328	4	two	two	CD
18542	328	5	tablespoonfuls	tablespoonful	NNS
18542	328	6	of	of	IN
18542	328	7	butter	butter	NN
18542	328	8	,	,	,
18542	328	9	add	add	VB
18542	328	10	two	two	CD
18542	328	11	chopped	chop	VBN
18542	328	12	mushrooms	mushroom	NNS
18542	328	13	and	and	CC
18542	328	14	two	two	CD
18542	328	15	boned	boned	JJ
18542	328	16	and	and	CC
18542	328	17	pounded	pound	VBD
18542	328	18	anchovies	anchovy	NNS
18542	328	19	.	.	.
18542	329	1	Add	add	VB
18542	329	2	two	two	CD
18542	329	3	tablespoonfuls	tablespoonful	NNS
18542	329	4	of	of	IN
18542	329	5	flour	flour	NN
18542	329	6	and	and	CC
18542	329	7	cook	cook	NN
18542	329	8	until	until	IN
18542	329	9	the	the	DT
18542	329	10	flour	flour	NN
18542	329	11	is	be	VBZ
18542	329	12	brown	brown	JJ
18542	329	13	.	.	.
18542	330	1	Add	add	VB
18542	330	2	one	one	CD
18542	330	3	cupful	cupful	NN
18542	330	4	of	of	IN
18542	330	5	brown	brown	JJ
18542	330	6	stock	stock	NN
18542	330	7	and	and	CC
18542	330	8	one	one	CD
18542	330	9	tablespoonful	tablespoonful	JJ
18542	330	10	each	each	DT
18542	330	11	of	of	IN
18542	330	12	sherry	sherry	NNP
18542	330	13	and	and	CC
18542	330	14	vinegar	vinegar	NN
18542	330	15	drained	drain	VBN
18542	330	16	from	from	IN
18542	330	17	capers	caper	NNS
18542	330	18	.	.	.
18542	331	1	Cook	cook	VB
18542	331	2	until	until	IN
18542	331	3	thick	thick	JJ
18542	331	4	,	,	,
18542	331	5	stirring	stir	VBG
18542	331	6	constantly	constantly	RB
18542	331	7	,	,	,
18542	331	8	seasoning	seasoning	NN
18542	331	9	with	with	IN
18542	331	10	salt	salt	NN
18542	331	11	,	,	,
18542	331	12	cayenne	cayenne	NN
18542	331	13	,	,	,
18542	331	14	and	and	CC
18542	331	15	made	make	VBD
18542	331	16	mustard	mustard	NN
18542	331	17	.	.	.
18542	332	1	Simmer	simmer	NN
18542	332	2	for	for	IN
18542	332	3	twenty	twenty	CD
18542	332	4	minutes	minute	NNS
18542	332	5	,	,	,
18542	332	6	strain	strain	VB
18542	332	7	,	,	,
18542	332	8	add	add	VB
18542	332	9	one	one	CD
18542	332	10	tablespoonful	tablespoonful	NN
18542	332	11	of	of	IN
18542	332	12	capers	caper	NNS
18542	332	13	,	,	,
18542	332	14	boil	boil	VBP
18542	332	15	for	for	IN
18542	332	16	five	five	CD
18542	332	17	minutes	minute	NNS
18542	332	18	,	,	,
18542	332	19	and	and	CC
18542	332	20	serve	serve	VB
18542	332	21	.	.	.
18542	333	1	MUSHROOM	MUSHROOM	NNP
18542	333	2	SAUCE	SAUCE	NNP
18542	333	3	Prepare	prepare	VB
18542	333	4	a	a	DT
18542	333	5	Drawn	Drawn	NNP
18542	333	6	-	-	HYPH
18542	333	7	Butter	Butter	NNP
18542	333	8	Sauce	Sauce	NNP
18542	333	9	according	accord	VBG
18542	333	10	to	to	IN
18542	333	11	[	[	-LRB-
18542	333	12	Page	page	NN
18542	333	13	31	31	CD
18542	333	14	]	]	-RRB-
18542	333	15	directions	direction	NNS
18542	333	16	previously	previously	RB
18542	333	17	given	give	VBN
18542	333	18	and	and	CC
18542	333	19	add	add	VB
18542	333	20	to	to	IN
18542	333	21	it	-PRON-	PRP
18542	333	22	one	one	CD
18542	333	23	cupful	cupful	NN
18542	333	24	of	of	IN
18542	333	25	chopped	chopped	JJ
18542	333	26	cooked	cooked	JJ
18542	333	27	mushrooms	mushroom	NNS
18542	333	28	.	.	.
18542	334	1	NIÇOISE	NIÇOISE	NNP
18542	334	2	SAUCE	SAUCE	NNP
18542	334	3	Rub	Rub	NNP
18542	334	4	through	through	IN
18542	334	5	a	a	DT
18542	334	6	fine	fine	JJ
18542	334	7	sieve	sieve	NN
18542	334	8	the	the	DT
18542	334	9	yolks	yolk	NNS
18542	334	10	of	of	IN
18542	334	11	three	three	CD
18542	334	12	hard	hard	RB
18542	334	13	-	-	HYPH
18542	334	14	boiled	boil	VBN
18542	334	15	eggs	egg	NNS
18542	334	16	.	.	.
18542	335	1	Put	put	VB
18542	335	2	into	into	IN
18542	335	3	a	a	DT
18542	335	4	deep	deep	JJ
18542	335	5	bowl	bowl	NN
18542	335	6	,	,	,
18542	335	7	with	with	IN
18542	335	8	two	two	CD
18542	335	9	raw	raw	JJ
18542	335	10	yolks	yolk	NNS
18542	335	11	,	,	,
18542	335	12	a	a	DT
18542	335	13	tablespoonful	tablespoonful	NN
18542	335	14	of	of	IN
18542	335	15	made	make	VBN
18542	335	16	mustard	mustard	NN
18542	335	17	,	,	,
18542	335	18	and	and	CC
18542	335	19	salt	salt	NN
18542	335	20	and	and	CC
18542	335	21	pepper	pepper	NN
18542	335	22	to	to	IN
18542	335	23	season	season	NN
18542	335	24	.	.	.
18542	336	1	Add	add	VB
18542	336	2	gradually	gradually	RB
18542	336	3	half	half	PDT
18542	336	4	a	a	DT
18542	336	5	cupful	cupful	NN
18542	336	6	of	of	IN
18542	336	7	olive	olive	JJ
18542	336	8	-	-	HYPH
18542	336	9	oil	oil	NN
18542	336	10	and	and	CC
18542	336	11	a	a	DT
18542	336	12	little	little	JJ
18542	336	13	vinegar	vinegar	NN
18542	336	14	,	,	,
18542	336	15	finishing	finish	VBG
18542	336	16	with	with	IN
18542	336	17	two	two	CD
18542	336	18	tablespoonfuls	tablespoonful	NNS
18542	336	19	of	of	IN
18542	336	20	minced	mince	VBN
18542	336	21	fine	fine	JJ
18542	336	22	herbs	herb	NNS
18542	336	23	.	.	.
18542	337	1	NONPAREIL	nonpareil	JJ
18542	337	2	SAUCE	SAUCE	NNP
18542	337	3	Add	Add	NNP
18542	337	4	chopped	chop	VBD
18542	337	5	hard	hard	RB
18542	337	6	-	-	HYPH
18542	337	7	boiled	boil	VBN
18542	337	8	eggs	egg	NNS
18542	337	9	and	and	CC
18542	337	10	chopped	chop	VBN
18542	337	11	cooked	cook	VBN
18542	337	12	mushrooms	mushroom	NNS
18542	337	13	to	to	IN
18542	337	14	Hollandaise	Hollandaise	NNP
18542	337	15	Sauce	Sauce	NNP
18542	337	16	.	.	.
18542	338	1	NORMANDY	NORMANDY	NNP
18542	338	2	SAUCE	SAUCE	NNP
18542	338	3	Add	Add	NNP
18542	338	4	one	one	CD
18542	338	5	tablespoonful	tablespoonful	NN
18542	338	6	of	of	IN
18542	338	7	mushroom	mushroom	NN
18542	338	8	catsup	catsup	NN
18542	338	9	to	to	IN
18542	338	10	one	one	CD
18542	338	11	pint	pint	NN
18542	338	12	of	of	IN
18542	338	13	Veloute	Veloute	NNP
18542	338	14	Sauce	Sauce	NNP
18542	338	15	and	and	CC
18542	338	16	cook	cook	NN
18542	338	17	for	for	IN
18542	338	18	ten	ten	CD
18542	338	19	minutes	minute	NNS
18542	338	20	.	.	.
18542	339	1	Add	add	VB
18542	339	2	one	one	CD
18542	339	3	fourth	fourth	JJ
18542	339	4	cupful	cupful	NN
18542	339	5	of	of	IN
18542	339	6	strong	strong	JJ
18542	339	7	fish	fish	NN
18542	339	8	stock	stock	NN
18542	339	9	,	,	,
18542	339	10	bring	bring	VB
18542	339	11	to	to	IN
18542	339	12	the	the	DT
18542	339	13	boil	boil	NN
18542	339	14	,	,	,
18542	339	15	take	take	VB
18542	339	16	from	from	IN
18542	339	17	the	the	DT
18542	339	18	fire	fire	NN
18542	339	19	and	and	CC
18542	339	20	add	add	VB
18542	339	21	the	the	DT
18542	339	22	yolks	yolk	NNS
18542	339	23	of	of	IN
18542	339	24	two	two	CD
18542	339	25	eggs	egg	NNS
18542	339	26	beaten	beat	VBN
18542	339	27	with	with	IN
18542	339	28	the	the	DT
18542	339	29	juice	juice	NN
18542	339	30	of	of	IN
18542	339	31	half	half	PDT
18542	339	32	a	a	DT
18542	339	33	lemon	lemon	NN
18542	339	34	.	.	.
18542	340	1	Strain	strain	VB
18542	340	2	,	,	,
18542	340	3	add	add	VB
18542	340	4	a	a	DT
18542	340	5	tablespoonful	tablespoonful	NN
18542	340	6	of	of	IN
18542	340	7	butter	butter	NN
18542	340	8	,	,	,
18542	340	9	and	and	CC
18542	340	10	serve	serve	VB
18542	340	11	.	.	.
18542	341	1	OLIVE	olive	JJ
18542	341	2	SAUCE	SAUCE	VBN
18542	341	3	Prepare	Prepare	NNP
18542	341	4	according	accord	VBG
18542	341	5	to	to	IN
18542	341	6	directions	direction	NNS
18542	341	7	given	give	VBN
18542	341	8	for	for	IN
18542	341	9	Jersey	Jersey	NNP
18542	341	10	Sauce	Sauce	NNP
18542	341	11	,	,	,
18542	341	12	adding	add	VBG
18542	341	13	half	half	PDT
18542	341	14	a	a	DT
18542	341	15	dozen	dozen	NN
18542	341	16	chopped	chop	VBN
18542	341	17	olives	olive	NNS
18542	341	18	instead	instead	RB
18542	341	19	of	of	IN
18542	341	20	the	the	DT
18542	341	21	Worcestershire	Worcestershire	NNP
18542	341	22	.	.	.
18542	342	1	[	[	-LRB-
18542	342	2	Page	page	NN
18542	342	3	32	32	CD
18542	342	4	]	]	-RRB-
18542	342	5	OYSTER	OYSTER	NNP
18542	342	6	SAUCE	SAUCE	VBN
18542	342	7	--	--	:
18542	342	8	I	-PRON-	PRP
18542	342	9	Prepare	prepare	VBP
18542	342	10	a	a	DT
18542	342	11	Cream	Cream	NNP
18542	342	12	Sauce	Sauce	NNP
18542	342	13	according	accord	VBG
18542	342	14	to	to	IN
18542	342	15	directions	direction	NNS
18542	342	16	previously	previously	RB
18542	342	17	given	give	VBN
18542	342	18	,	,	,
18542	342	19	using	use	VBG
18542	342	20	the	the	DT
18542	342	21	oyster	oyster	JJ
18542	342	22	liquor	liquor	NN
18542	342	23	for	for	IN
18542	342	24	part	part	NN
18542	342	25	of	of	IN
18542	342	26	the	the	DT
18542	342	27	liquid	liquid	NN
18542	342	28	.	.	.
18542	343	1	Add	add	VB
18542	343	2	parboiled	parboil	VBD
18542	343	3	oysters	oyster	NNS
18542	343	4	cut	cut	VBD
18542	343	5	fine	fine	JJ
18542	343	6	,	,	,
18542	343	7	and	and	CC
18542	343	8	season	season	NN
18542	343	9	with	with	IN
18542	343	10	paprika	paprika	NNP
18542	343	11	and	and	CC
18542	343	12	lemon	lemon	NN
18542	343	13	-	-	HYPH
18542	343	14	juice	juice	NN
18542	343	15	.	.	.
18542	344	1	OYSTER	OYSTER	NNP
18542	344	2	SAUCE	SAUCE	NNP
18542	344	3	--	--	:
18542	344	4	II	II	NNP
18542	344	5	Cook	Cook	NNP
18542	344	6	two	two	CD
18542	344	7	dozen	dozen	NN
18542	344	8	oysters	oyster	NNS
18542	344	9	in	in	IN
18542	344	10	their	-PRON-	PRP$
18542	344	11	liquor	liquor	NN
18542	344	12	with	with	IN
18542	344	13	a	a	DT
18542	344	14	little	little	JJ
18542	344	15	water	water	NN
18542	344	16	,	,	,
18542	344	17	butter	butter	NN
18542	344	18	,	,	,
18542	344	19	white	white	JJ
18542	344	20	and	and	CC
18542	344	21	red	red	JJ
18542	344	22	pepper	pepper	NN
18542	344	23	,	,	,
18542	344	24	and	and	CC
18542	344	25	grated	grate	VBD
18542	344	26	nutmeg	nutmeg	NNP
18542	344	27	.	.	.
18542	345	1	Thicken	Thicken	VBN
18542	345	2	with	with	IN
18542	345	3	a	a	DT
18542	345	4	tablespoonful	tablespoonful	JJ
18542	345	5	each	each	DT
18542	345	6	of	of	IN
18542	345	7	butter	butter	NN
18542	345	8	and	and	CC
18542	345	9	flour	flour	NN
18542	345	10	cooked	cook	VBN
18542	345	11	together	together	RB
18542	345	12	,	,	,
18542	345	13	take	take	VBP
18542	345	14	from	from	IN
18542	345	15	the	the	DT
18542	345	16	fire	fire	NN
18542	345	17	,	,	,
18542	345	18	add	add	VB
18542	345	19	the	the	DT
18542	345	20	yolks	yolk	NNS
18542	345	21	of	of	IN
18542	345	22	two	two	CD
18542	345	23	eggs	egg	NNS
18542	345	24	well	well	RB
18542	345	25	beaten	beat	VBN
18542	345	26	,	,	,
18542	345	27	the	the	DT
18542	345	28	juice	juice	NN
18542	345	29	of	of	IN
18542	345	30	a	a	DT
18542	345	31	lemon	lemon	NN
18542	345	32	,	,	,
18542	345	33	and	and	CC
18542	345	34	two	two	CD
18542	345	35	tablespoonfuls	tablespoonful	NNS
18542	345	36	of	of	IN
18542	345	37	butter	butter	NN
18542	345	38	.	.	.
18542	346	1	Serve	serve	VB
18542	346	2	with	with	IN
18542	346	3	boiled	boil	VBN
18542	346	4	fish	fish	NN
18542	346	5	.	.	.
18542	347	1	PARSLEY	PARSLEY	NNP
18542	347	2	SAUCE	SAUCE	VBN
18542	347	3	--	--	:
18542	347	4	I	-PRON-	PRP
18542	347	5	Prepare	prepare	VBP
18542	347	6	a	a	DT
18542	347	7	Drawn	Drawn	NNP
18542	347	8	-	-	HYPH
18542	347	9	Butter	Butter	NNP
18542	347	10	Sauce	Sauce	NNP
18542	347	11	according	accord	VBG
18542	347	12	to	to	IN
18542	347	13	directions	direction	NNS
18542	347	14	previously	previously	RB
18542	347	15	given	give	VBN
18542	347	16	,	,	,
18542	347	17	add	add	VB
18542	347	18	half	half	PDT
18542	347	19	a	a	DT
18542	347	20	cupful	cupful	NN
18542	347	21	of	of	IN
18542	347	22	fine	fine	JJ
18542	347	23	minced	mince	VBN
18542	347	24	parsley	parsley	NN
18542	347	25	,	,	,
18542	347	26	and	and	CC
18542	347	27	season	season	NN
18542	347	28	with	with	IN
18542	347	29	lemon	lemon	NN
18542	347	30	-	-	HYPH
18542	347	31	juice	juice	NN
18542	347	32	.	.	.
18542	348	1	PARSLEY	PARSLEY	NNP
18542	348	2	SAUCE	SAUCE	VBN
18542	348	3	--	--	:
18542	348	4	II	II	NNP
18542	348	5	Boil	Boil	NNP
18542	348	6	two	two	CD
18542	348	7	large	large	JJ
18542	348	8	bunches	bunche	NNS
18542	348	9	of	of	IN
18542	348	10	parsley	parsley	NN
18542	348	11	in	in	IN
18542	348	12	water	water	NN
18542	348	13	to	to	TO
18542	348	14	cover	cover	VB
18542	348	15	for	for	IN
18542	348	16	five	five	CD
18542	348	17	minutes	minute	NNS
18542	348	18	.	.	.
18542	349	1	Strain	strain	VB
18542	349	2	the	the	DT
18542	349	3	water	water	NN
18542	349	4	,	,	,
18542	349	5	and	and	CC
18542	349	6	thicken	thicken	VBN
18542	349	7	with	with	IN
18542	349	8	a	a	DT
18542	349	9	tablespoonful	tablespoonful	JJ
18542	349	10	each	each	DT
18542	349	11	of	of	IN
18542	349	12	butter	butter	NN
18542	349	13	and	and	CC
18542	349	14	flour	flour	NN
18542	349	15	cooked	cook	VBN
18542	349	16	together	together	RB
18542	349	17	.	.	.
18542	350	1	Season	season	NN
18542	350	2	with	with	IN
18542	350	3	salt	salt	NN
18542	350	4	,	,	,
18542	350	5	[	[	-LRB-
18542	350	6	Page	page	NN
18542	350	7	33	33	CD
18542	350	8	]	]	-RRB-
18542	350	9	pepper	pepper	NN
18542	350	10	,	,	,
18542	350	11	and	and	CC
18542	350	12	grated	grate	VBD
18542	350	13	nutmeg	nutmeg	NNS
18542	350	14	,	,	,
18542	350	15	take	take	VB
18542	350	16	from	from	IN
18542	350	17	the	the	DT
18542	350	18	fire	fire	NN
18542	350	19	,	,	,
18542	350	20	add	add	VB
18542	350	21	the	the	DT
18542	350	22	yolks	yolk	NNS
18542	350	23	of	of	IN
18542	350	24	two	two	CD
18542	350	25	eggs	egg	NNS
18542	350	26	beaten	beat	VBN
18542	350	27	with	with	IN
18542	350	28	a	a	DT
18542	350	29	little	little	JJ
18542	350	30	vinegar	vinegar	NN
18542	350	31	,	,	,
18542	350	32	three	three	CD
18542	350	33	tablespoonfuls	tablespoonful	NNS
18542	350	34	of	of	IN
18542	350	35	butter	butter	NN
18542	350	36	in	in	IN
18542	350	37	small	small	JJ
18542	350	38	bits	bit	NNS
18542	350	39	,	,	,
18542	350	40	and	and	CC
18542	350	41	a	a	DT
18542	350	42	little	little	JJ
18542	350	43	minced	mince	VBN
18542	350	44	parsley	parsley	NN
18542	350	45	.	.	.
18542	351	1	PARSLEY	parsley	NN
18542	351	2	AND	and	CC
18542	351	3	LEMON	LEMON	NNS
18542	351	4	SAUCE	SAUCE	VBN
18542	351	5	Squeeze	squeeze	VB
18542	351	6	the	the	DT
18542	351	7	juice	juice	NN
18542	351	8	out	out	IN
18542	351	9	of	of	IN
18542	351	10	a	a	DT
18542	351	11	lemon	lemon	NN
18542	351	12	,	,	,
18542	351	13	remove	remove	VB
18542	351	14	the	the	DT
18542	351	15	seeds	seed	NNS
18542	351	16	,	,	,
18542	351	17	and	and	CC
18542	351	18	chop	chop	VB
18542	351	19	the	the	DT
18542	351	20	pulp	pulp	NN
18542	351	21	fine	fine	JJ
18542	351	22	with	with	IN
18542	351	23	a	a	DT
18542	351	24	bunch	bunch	NN
18542	351	25	of	of	IN
18542	351	26	parsley	parsley	NN
18542	351	27	.	.	.
18542	352	1	Add	add	VB
18542	352	2	a	a	DT
18542	352	3	little	little	JJ
18542	352	4	of	of	IN
18542	352	5	the	the	DT
18542	352	6	grated	grate	VBN
18542	352	7	peel	peel	NN
18542	352	8	.	.	.
18542	353	1	Cook	cook	VB
18542	353	2	together	together	RB
18542	353	3	one	one	CD
18542	353	4	tablespoonful	tablespoonful	JJ
18542	353	5	each	each	DT
18542	353	6	of	of	IN
18542	353	7	butter	butter	NN
18542	353	8	and	and	CC
18542	353	9	flour	flour	NN
18542	353	10	,	,	,
18542	353	11	add	add	VB
18542	353	12	the	the	DT
18542	353	13	parsley	parsley	NN
18542	353	14	and	and	CC
18542	353	15	lemon	lemon	NN
18542	353	16	and	and	CC
18542	353	17	one	one	CD
18542	353	18	and	and	CC
18542	353	19	one	one	CD
18542	353	20	half	half	NN
18542	353	21	cupfuls	cupful	NNS
18542	353	22	of	of	IN
18542	353	23	stock	stock	NN
18542	353	24	.	.	.
18542	354	1	Season	season	NN
18542	354	2	with	with	IN
18542	354	3	salt	salt	NN
18542	354	4	,	,	,
18542	354	5	pepper	pepper	NN
18542	354	6	,	,	,
18542	354	7	and	and	CC
18542	354	8	powdered	powder	VBN
18542	354	9	mace	mace	NN
18542	354	10	,	,	,
18542	354	11	and	and	CC
18542	354	12	boil	boil	VB
18542	354	13	for	for	IN
18542	354	14	ten	ten	CD
18542	354	15	minutes	minute	NNS
18542	354	16	.	.	.
18542	355	1	Take	take	VB
18542	355	2	from	from	IN
18542	355	3	the	the	DT
18542	355	4	fire	fire	NN
18542	355	5	,	,	,
18542	355	6	add	add	VB
18542	355	7	the	the	DT
18542	355	8	yolks	yolk	NNS
18542	355	9	of	of	IN
18542	355	10	two	two	CD
18542	355	11	eggs	egg	NNS
18542	355	12	beaten	beat	VBN
18542	355	13	with	with	IN
18542	355	14	a	a	DT
18542	355	15	little	little	JJ
18542	355	16	cold	cold	JJ
18542	355	17	stock	stock	NN
18542	355	18	,	,	,
18542	355	19	and	and	CC
18542	355	20	serve	serve	VB
18542	355	21	.	.	.
18542	356	1	PERSILLADE	PERSILLADE	NNP
18542	356	2	SAUCE	SAUCE	NNP
18542	356	3	Put	put	VBP
18542	356	4	into	into	IN
18542	356	5	a	a	DT
18542	356	6	bowl	bowl	NN
18542	356	7	one	one	CD
18542	356	8	fourth	fourth	JJ
18542	356	9	cupful	cupful	NN
18542	356	10	of	of	IN
18542	356	11	olive	olive	NN
18542	356	12	-	-	HYPH
18542	356	13	oil	oil	NN
18542	356	14	with	with	IN
18542	356	15	a	a	DT
18542	356	16	tablespoonful	tablespoonful	NN
18542	356	17	of	of	IN
18542	356	18	made	make	VBN
18542	356	19	mustard	mustard	NN
18542	356	20	,	,	,
18542	356	21	the	the	DT
18542	356	22	juice	juice	NN
18542	356	23	of	of	IN
18542	356	24	two	two	CD
18542	356	25	lemons	lemon	NNS
18542	356	26	,	,	,
18542	356	27	two	two	CD
18542	356	28	tablespoonfuls	tablespoonful	NNS
18542	356	29	of	of	IN
18542	356	30	minced	mince	VBN
18542	356	31	parsley	parsley	NNP
18542	356	32	,	,	,
18542	356	33	and	and	CC
18542	356	34	salt	salt	NN
18542	356	35	and	and	CC
18542	356	36	pepper	pepper	NN
18542	356	37	to	to	IN
18542	356	38	season	season	NN
18542	356	39	.	.	.
18542	357	1	Add	add	VB
18542	357	2	a	a	DT
18542	357	3	few	few	JJ
18542	357	4	drops	drop	NNS
18542	357	5	of	of	IN
18542	357	6	tarragon	tarragon	NNP
18542	357	7	vinegar	vinegar	NNP
18542	357	8	,	,	,
18542	357	9	mix	mix	VB
18542	357	10	thoroughly	thoroughly	RB
18542	357	11	,	,	,
18542	357	12	and	and	CC
18542	357	13	serve	serve	VB
18542	357	14	.	.	.
18542	358	1	PIQUANT	PIQUANT	NNP
18542	358	2	SAUCE	SAUCE	NNP
18542	358	3	--	--	:
18542	358	4	I	-PRON-	PRP
18542	358	5	Cook	cook	VBP
18542	358	6	together	together	RB
18542	358	7	a	a	DT
18542	358	8	teaspoonful	teaspoonful	NN
18542	358	9	of	of	IN
18542	358	10	chopped	chopped	JJ
18542	358	11	onion	onion	NN
18542	358	12	,	,	,
18542	358	13	a	a	DT
18542	358	14	pinch	pinch	NN
18542	358	15	of	of	IN
18542	358	16	sugar	sugar	NN
18542	358	17	,	,	,
18542	358	18	a	a	DT
18542	358	19	few	few	JJ
18542	358	20	drops	drop	NNS
18542	358	21	of	of	IN
18542	358	22	Worcestershire	Worcestershire	NNP
18542	358	23	sauce	sauce	NN
18542	358	24	,	,	,
18542	358	25	and	and	CC
18542	358	26	one	one	CD
18542	358	27	tablespoonful	tablespoonful	JJ
18542	358	28	each	each	DT
18542	358	29	[	[	-LRB-
18542	358	30	Page	page	NN
18542	358	31	34	34	CD
18542	358	32	]	]	-RRB-
18542	358	33	of	of	IN
18542	358	34	chopped	chop	VBN
18542	358	35	capers	caper	NNS
18542	358	36	and	and	CC
18542	358	37	pickles	pickle	NNS
18542	358	38	,	,	,
18542	358	39	with	with	IN
18542	358	40	two	two	CD
18542	358	41	tablespoonfuls	tablespoonful	NNS
18542	358	42	of	of	IN
18542	358	43	tarragon	tarragon	NNP
18542	358	44	vinegar	vinegar	NNP
18542	358	45	,	,	,
18542	358	46	and	and	CC
18542	358	47	salt	salt	NN
18542	358	48	and	and	CC
18542	358	49	cayenne	cayenne	NN
18542	358	50	to	to	TO
18542	358	51	season	season	NN
18542	358	52	.	.	.
18542	359	1	Prepare	prepare	VB
18542	359	2	a	a	DT
18542	359	3	Spanish	spanish	JJ
18542	359	4	Sauce	sauce	NN
18542	359	5	and	and	CC
18542	359	6	add	add	VB
18542	359	7	the	the	DT
18542	359	8	mixture	mixture	NN
18542	359	9	to	to	IN
18542	359	10	it	-PRON-	PRP
18542	359	11	.	.	.
18542	360	1	PIQUANT	PIQUANT	NNP
18542	360	2	SAUCE	SAUCE	NNP
18542	360	3	--	--	:
18542	360	4	II	II	NNP
18542	360	5	Mix	mix	VB
18542	360	6	together	together	RB
18542	360	7	half	half	PDT
18542	360	8	a	a	DT
18542	360	9	cupful	cupful	NN
18542	360	10	of	of	IN
18542	360	11	beef	beef	NN
18542	360	12	stock	stock	NN
18542	360	13	,	,	,
18542	360	14	two	two	CD
18542	360	15	tablespoonfuls	tablespoonful	NNS
18542	360	16	of	of	IN
18542	360	17	tarragon	tarragon	NNP
18542	360	18	vinegar	vinegar	NNP
18542	360	19	,	,	,
18542	360	20	two	two	CD
18542	360	21	tablespoonfuls	tablespoonful	NNS
18542	360	22	of	of	IN
18542	360	23	chopped	chopped	JJ
18542	360	24	pickle	pickle	NN
18542	360	25	,	,	,
18542	360	26	one	one	CD
18542	360	27	tablespoonful	tablespoonful	JJ
18542	360	28	each	each	DT
18542	360	29	of	of	IN
18542	360	30	chopped	chopped	JJ
18542	360	31	onion	onion	NN
18542	360	32	,	,	,
18542	360	33	capers	caper	NNS
18542	360	34	,	,	,
18542	360	35	and	and	CC
18542	360	36	parsley	parsley	NN
18542	360	37	,	,	,
18542	360	38	a	a	DT
18542	360	39	teaspoonful	teaspoonful	JJ
18542	360	40	each	each	DT
18542	360	41	of	of	IN
18542	360	42	sugar	sugar	NN
18542	360	43	and	and	CC
18542	360	44	salt	salt	NN
18542	360	45	,	,	,
18542	360	46	and	and	CC
18542	360	47	paprika	paprika	NNP
18542	360	48	to	to	TO
18542	360	49	season	season	VB
18542	360	50	.	.	.
18542	361	1	POOR	POOR	NNP
18542	361	2	MAN	MAN	NNP
18542	361	3	'S	's	POS
18542	361	4	SAUCE	SAUCE	NNP
18542	361	5	Brown	Brown	NNP
18542	361	6	a	a	DT
18542	361	7	tablespoonful	tablespoonful	NN
18542	361	8	of	of	IN
18542	361	9	flour	flour	NN
18542	361	10	in	in	IN
18542	361	11	butter	butter	NN
18542	361	12	,	,	,
18542	361	13	add	add	VB
18542	361	14	two	two	CD
18542	361	15	cupfuls	cupful	NNS
18542	361	16	of	of	IN
18542	361	17	stock	stock	NN
18542	361	18	,	,	,
18542	361	19	and	and	CC
18542	361	20	cook	cook	VB
18542	361	21	until	until	IN
18542	361	22	thick	thick	JJ
18542	361	23	,	,	,
18542	361	24	stirring	stir	VBG
18542	361	25	constantly	constantly	RB
18542	361	26	.	.	.
18542	362	1	Add	add	VB
18542	362	2	two	two	CD
18542	362	3	tablespoonfuls	tablespoonful	NNS
18542	362	4	of	of	IN
18542	362	5	tomato	tomato	NNP
18542	362	6	catsup	catsup	NN
18542	362	7	and	and	CC
18542	362	8	one	one	CD
18542	362	9	of	of	IN
18542	362	10	anchovy	anchovy	JJ
18542	362	11	essence	essence	NN
18542	362	12	.	.	.
18542	363	1	Strain	strain	VB
18542	363	2	and	and	CC
18542	363	3	serve	serve	VB
18542	363	4	.	.	.
18542	364	1	PORTUGUESE	PORTUGUESE	NNP
18542	364	2	SAUCE	SAUCE	NNP
18542	364	3	Put	put	VBP
18542	364	4	six	six	CD
18542	364	5	tablespoonfuls	tablespoonful	NNS
18542	364	6	of	of	IN
18542	364	7	butter	butter	NN
18542	364	8	into	into	IN
18542	364	9	a	a	DT
18542	364	10	saucepan	saucepan	NN
18542	364	11	with	with	IN
18542	364	12	the	the	DT
18542	364	13	yolks	yolk	NNS
18542	364	14	of	of	IN
18542	364	15	two	two	CD
18542	364	16	eggs	egg	NNS
18542	364	17	beaten	beat	VBN
18542	364	18	with	with	IN
18542	364	19	the	the	DT
18542	364	20	juice	juice	NN
18542	364	21	of	of	IN
18542	364	22	half	half	PDT
18542	364	23	a	a	DT
18542	364	24	lemon	lemon	NN
18542	364	25	.	.	.
18542	365	1	Season	season	NN
18542	365	2	with	with	IN
18542	365	3	salt	salt	NN
18542	365	4	and	and	CC
18542	365	5	pepper	pepper	NN
18542	365	6	and	and	CC
18542	365	7	heat	heat	NN
18542	365	8	thoroughly	thoroughly	RB
18542	365	9	but	but	CC
18542	365	10	do	do	VBP
18542	365	11	not	not	RB
18542	365	12	boil	boil	VB
18542	365	13	.	.	.
18542	366	1	Take	take	VB
18542	366	2	from	from	IN
18542	366	3	the	the	DT
18542	366	4	fire	fire	NN
18542	366	5	,	,	,
18542	366	6	stir	stir	VB
18542	366	7	until	until	IN
18542	366	8	thick	thick	JJ
18542	366	9	,	,	,
18542	366	10	and	and	CC
18542	366	11	serve	serve	VB
18542	366	12	immediately	immediately	RB
18542	366	13	.	.	.
18542	367	1	POULETTE	POULETTE	NNP
18542	367	2	SAUCE	SAUCE	VBD
18542	367	3	Simmer	simmer	NN
18542	367	4	for	for	IN
18542	367	5	ten	ten	CD
18542	367	6	minutes	minute	NNS
18542	367	7	a	a	DT
18542	367	8	pint	pint	NN
18542	367	9	of	of	IN
18542	367	10	White	White	NNP
18542	367	11	[	[	-LRB-
18542	367	12	Page	page	NN
18542	367	13	35	35	CD
18542	367	14	]	]	-RRB-
18542	367	15	Sauce	sauce	NN
18542	367	16	,	,	,
18542	367	17	seasoning	seasoning	NN
18542	367	18	with	with	IN
18542	367	19	salt	salt	NN
18542	367	20	,	,	,
18542	367	21	pepper	pepper	NN
18542	367	22	,	,	,
18542	367	23	and	and	CC
18542	367	24	lemon	lemon	NN
18542	367	25	-	-	HYPH
18542	367	26	juice	juice	NN
18542	367	27	.	.	.
18542	368	1	Beat	beat	VB
18542	368	2	the	the	DT
18542	368	3	yolks	yolk	NNS
18542	368	4	of	of	IN
18542	368	5	three	three	CD
18542	368	6	eggs	egg	NNS
18542	368	7	light	light	NN
18542	368	8	and	and	CC
18542	368	9	pour	pour	VB
18542	368	10	the	the	DT
18542	368	11	hot	hot	JJ
18542	368	12	sauce	sauce	NN
18542	368	13	over	over	IN
18542	368	14	them	-PRON-	PRP
18542	368	15	slowly	slowly	RB
18542	368	16	.	.	.
18542	369	1	Cook	cook	VB
18542	369	2	for	for	IN
18542	369	3	two	two	CD
18542	369	4	minutes	minute	NNS
18542	369	5	in	in	IN
18542	369	6	a	a	DT
18542	369	7	double	double	JJ
18542	369	8	boiler	boiler	NN
18542	369	9	,	,	,
18542	369	10	and	and	CC
18542	369	11	serve	serve	VB
18542	369	12	immediately	immediately	RB
18542	369	13	.	.	.
18542	370	1	RAVIGOTE	RAVIGOTE	NNP
18542	370	2	SAUCE	SAUCE	NNP
18542	370	3	Put	put	VBP
18542	370	4	one	one	CD
18542	370	5	cupful	cupful	NN
18542	370	6	of	of	IN
18542	370	7	stock	stock	NN
18542	370	8	into	into	IN
18542	370	9	a	a	DT
18542	370	10	saucepan	saucepan	NN
18542	370	11	with	with	IN
18542	370	12	two	two	CD
18542	370	13	tablespoonfuls	tablespoonful	NNS
18542	370	14	of	of	IN
18542	370	15	white	white	JJ
18542	370	16	wine	wine	NN
18542	370	17	and	and	CC
18542	370	18	three	three	CD
18542	370	19	tablespoonfuls	tablespoonful	NNS
18542	370	20	of	of	IN
18542	370	21	chopped	chopped	JJ
18542	370	22	chives	chive	NNS
18542	370	23	and	and	CC
18542	370	24	parsley	parsley	NN
18542	370	25	.	.	.
18542	371	1	Season	season	NN
18542	371	2	with	with	IN
18542	371	3	salt	salt	NN
18542	371	4	and	and	CC
18542	371	5	pepper	pepper	NN
18542	371	6	and	and	CC
18542	371	7	simmer	simmer	NN
18542	371	8	for	for	IN
18542	371	9	twenty	twenty	CD
18542	371	10	minutes	minute	NNS
18542	371	11	.	.	.
18542	372	1	Thicken	Thicken	VBN
18542	372	2	with	with	IN
18542	372	3	one	one	CD
18542	372	4	tablespoonful	tablespoonful	JJ
18542	372	5	each	each	DT
18542	372	6	of	of	IN
18542	372	7	butter	butter	NN
18542	372	8	and	and	CC
18542	372	9	flour	flour	NN
18542	372	10	cooked	cook	VBN
18542	372	11	together	together	RB
18542	372	12	.	.	.
18542	373	1	Take	take	VB
18542	373	2	from	from	IN
18542	373	3	the	the	DT
18542	373	4	fire	fire	NN
18542	373	5	,	,	,
18542	373	6	add	add	VB
18542	373	7	the	the	DT
18542	373	8	juice	juice	NN
18542	373	9	of	of	IN
18542	373	10	half	half	PDT
18542	373	11	a	a	DT
18542	373	12	lemon	lemon	NN
18542	373	13	,	,	,
18542	373	14	and	and	CC
18542	373	15	serve	serve	VB
18542	373	16	.	.	.
18542	374	1	COLD	cold	JJ
18542	374	2	RAVIGOTE	RAVIGOTE	NNP
18542	374	3	SAUCE	SAUCE	VBN
18542	374	4	Chop	Chop	NNP
18542	374	5	together	together	RB
18542	374	6	a	a	DT
18542	374	7	tablespoonful	tablespoonful	JJ
18542	374	8	each	each	DT
18542	374	9	of	of	IN
18542	374	10	parsley	parsley	NN
18542	374	11	,	,	,
18542	374	12	chives	chive	NNS
18542	374	13	,	,	,
18542	374	14	chervil	chervil	NN
18542	374	15	,	,	,
18542	374	16	tarragon	tarragon	NNP
18542	374	17	,	,	,
18542	374	18	and	and	CC
18542	374	19	shallot	shallot	NNP
18542	374	20	.	.	.
18542	375	1	Add	add	VB
18542	375	2	to	to	IN
18542	375	3	a	a	DT
18542	375	4	stiff	stiff	JJ
18542	375	5	mayonnaise	mayonnaise	NN
18542	375	6	and	and	CC
18542	375	7	tint	tint	NN
18542	375	8	green	green	JJ
18542	375	9	,	,	,
18542	375	10	if	if	IN
18542	375	11	desired	desire	VBN
18542	375	12	,	,	,
18542	375	13	with	with	IN
18542	375	14	color	color	NN
18542	375	15	paste	paste	NN
18542	375	16	.	.	.
18542	376	1	REMOULADE	REMOULADE	NNP
18542	376	2	SAUCE	SAUCE	VBN
18542	376	3	Mix	mix	VB
18542	376	4	two	two	CD
18542	376	5	tablespoonfuls	tablespoonful	NNS
18542	376	6	each	each	DT
18542	376	7	of	of	IN
18542	376	8	capers	caper	NNS
18542	376	9	and	and	CC
18542	376	10	minced	mince	VBN
18542	376	11	anchovies	anchovy	NNS
18542	376	12	,	,	,
18542	376	13	add	add	VB
18542	376	14	a	a	DT
18542	376	15	tablespoonful	tablespoonful	NN
18542	376	16	of	of	IN
18542	376	17	minced	mince	VBN
18542	376	18	parsley	parsley	NNP
18542	376	19	,	,	,
18542	376	20	a	a	DT
18542	376	21	teaspoonful	teaspoonful	NN
18542	376	22	of	of	IN
18542	376	23	dry	dry	JJ
18542	376	24	mustard	mustard	NN
18542	376	25	,	,	,
18542	376	26	and	and	CC
18542	376	27	salt	salt	NN
18542	376	28	and	and	CC
18542	376	29	pepper	pepper	NN
18542	376	30	to	to	IN
18542	376	31	taste	taste	NN
18542	376	32	.	.	.
18542	377	1	Add	add	VB
18542	377	2	one	one	CD
18542	377	3	half	half	JJ
18542	377	4	bean	bean	NN
18542	377	5	of	of	IN
18542	377	6	garlic	garlic	NN
18542	377	7	,	,	,
18542	377	8	chopped	chop	VBD
18542	377	9	very	very	RB
18542	377	10	fine	fine	JJ
18542	377	11	,	,	,
18542	377	12	and	and	CC
18542	377	13	enough	enough	JJ
18542	377	14	olive	olive	JJ
18542	377	15	-	-	HYPH
18542	377	16	oil	oil	NN
18542	377	17	to	to	TO
18542	377	18	make	make	VB
18542	377	19	a	a	DT
18542	377	20	smooth	smooth	JJ
18542	377	21	paste	paste	NN
18542	377	22	.	.	.
18542	378	1	Add	add	VB
18542	378	2	a	a	DT
18542	378	3	few	few	JJ
18542	378	4	drops	drop	NNS
18542	378	5	of	of	IN
18542	378	6	vinegar	vinegar	NN
18542	378	7	and	and	CC
18542	378	8	serve	serve	VB
18542	378	9	.	.	.
18542	379	1	[	[	-LRB-
18542	379	2	Page	page	NN
18542	379	3	36	36	CD
18542	379	4	]	]	-RRB-
18542	379	5	ROYALE	ROYALE	NNP
18542	379	6	SAUCE	SAUCE	NNP
18542	379	7	Cook	Cook	NNP
18542	379	8	together	together	RB
18542	379	9	half	half	PDT
18542	379	10	a	a	DT
18542	379	11	cupful	cupful	NN
18542	379	12	of	of	IN
18542	379	13	butter	butter	NN
18542	379	14	and	and	CC
18542	379	15	the	the	DT
18542	379	16	beaten	beat	VBN
18542	379	17	yolks	yolk	NNS
18542	379	18	of	of	IN
18542	379	19	three	three	CD
18542	379	20	eggs	egg	NNS
18542	379	21	until	until	IN
18542	379	22	the	the	DT
18542	379	23	yolks	yolk	NNS
18542	379	24	begin	begin	VBP
18542	379	25	to	to	TO
18542	379	26	thicken	thicken	VB
18542	379	27	.	.	.
18542	380	1	Take	take	VB
18542	380	2	from	from	IN
18542	380	3	the	the	DT
18542	380	4	fire	fire	NN
18542	380	5	and	and	CC
18542	380	6	add	add	VB
18542	380	7	by	by	IN
18542	380	8	degrees	degree	NNS
18542	380	9	two	two	CD
18542	380	10	tablespoonfuls	tablespoonful	NNS
18542	380	11	of	of	IN
18542	380	12	tarragon	tarragon	NNP
18542	380	13	vinegar	vinegar	NNP
18542	380	14	,	,	,
18542	380	15	two	two	CD
18542	380	16	tablespoonfuls	tablespoonful	NNS
18542	380	17	of	of	IN
18542	380	18	Indian	indian	JJ
18542	380	19	soy	soy	NN
18542	380	20	,	,	,
18542	380	21	one	one	CD
18542	380	22	finely	finely	RB
18542	380	23	chopped	chop	VBD
18542	380	24	small	small	JJ
18542	380	25	pickle	pickle	NN
18542	380	26	,	,	,
18542	380	27	and	and	CC
18542	380	28	cayenne	cayenne	NN
18542	380	29	and	and	CC
18542	380	30	salt	salt	NN
18542	380	31	to	to	IN
18542	380	32	season	season	NN
18542	380	33	.	.	.
18542	381	1	Mix	mix	VB
18542	381	2	thoroughly	thoroughly	RB
18542	381	3	and	and	CC
18542	381	4	cool	cool	VB
18542	381	5	.	.	.
18542	382	1	Serve	serve	VB
18542	382	2	cold	cold	NN
18542	382	3	.	.	.
18542	383	1	SARDINE	SARDINE	NNP
18542	383	2	SAUCE	SAUCE	NNP
18542	383	3	Add	Add	NNP
18542	383	4	skinned	skin	VBD
18542	383	5	,	,	,
18542	383	6	boned	bone	VBN
18542	383	7	,	,	,
18542	383	8	and	and	CC
18542	383	9	mashed	mash	VBD
18542	383	10	sardines	sardine	NNS
18542	383	11	to	to	IN
18542	383	12	Mayonnaise	Mayonnaise	NNP
18542	383	13	.	.	.
18542	384	1	Beat	beat	VB
18542	384	2	until	until	IN
18542	384	3	smooth	smooth	VB
18542	384	4	and	and	CC
18542	384	5	serve	serve	VB
18542	384	6	with	with	IN
18542	384	7	cold	cold	JJ
18542	384	8	fish	fish	NN
18542	384	9	.	.	.
18542	385	1	SHAD	SHAD	NNP
18542	385	2	ROE	ROE	NNP
18542	385	3	SAUCE	SAUCE	NNP
18542	385	4	Boil	Boil	NNP
18542	385	5	,	,	,
18542	385	6	drain	drain	NN
18542	385	7	,	,	,
18542	385	8	skin	skin	NN
18542	385	9	,	,	,
18542	385	10	and	and	CC
18542	385	11	mash	mash	VB
18542	385	12	a	a	DT
18542	385	13	shad	shad	NN
18542	385	14	roe	roe	NN
18542	385	15	.	.	.
18542	386	1	Season	season	NN
18542	386	2	with	with	IN
18542	386	3	salt	salt	NN
18542	386	4	,	,	,
18542	386	5	pepper	pepper	NN
18542	386	6	,	,	,
18542	386	7	grated	grate	VBD
18542	386	8	onion	onion	NN
18542	386	9	,	,	,
18542	386	10	and	and	CC
18542	386	11	powdered	powder	VBN
18542	386	12	mace	mace	NN
18542	386	13	.	.	.
18542	387	1	Add	add	VB
18542	387	2	half	half	PDT
18542	387	3	a	a	DT
18542	387	4	cupful	cupful	NN
18542	387	5	of	of	IN
18542	387	6	Madeira	Madeira	NNP
18542	387	7	and	and	CC
18542	387	8	half	half	PDT
18542	387	9	a	a	DT
18542	387	10	cupful	cupful	JJ
18542	387	11	or	or	CC
18542	387	12	more	more	JJR
18542	387	13	of	of	IN
18542	387	14	melted	melted	JJ
18542	387	15	butter	butter	NN
18542	387	16	.	.	.
18542	388	1	Serve	serve	VB
18542	388	2	with	with	IN
18542	388	3	shad	shad	NN
18542	388	4	or	or	CC
18542	388	5	any	any	DT
18542	388	6	other	other	JJ
18542	388	7	fish	fish	NN
18542	388	8	.	.	.
18542	389	1	SHRIMP	SHRIMP	NNP
18542	389	2	SAUCE	SAUCE	NNP
18542	389	3	Add	Add	NNP
18542	389	4	one	one	CD
18542	389	5	cupful	cupful	NN
18542	389	6	of	of	IN
18542	389	7	chopped	chop	VBN
18542	389	8	cooked	cooked	JJ
18542	389	9	shrimps	shrimp	NNS
18542	389	10	to	to	IN
18542	389	11	each	each	DT
18542	389	12	pint	pint	NN
18542	389	13	of	of	IN
18542	389	14	White	White	NNP
18542	389	15	Sauce	Sauce	NNP
18542	389	16	.	.	.
18542	390	1	Season	season	NN
18542	390	2	with	with	IN
18542	390	3	lemon	lemon	NN
18542	390	4	-	-	HYPH
18542	390	5	juice	juice	NN
18542	390	6	,	,	,
18542	390	7	paprika	paprika	NNP
18542	390	8	,	,	,
18542	390	9	and	and	CC
18542	390	10	tabasco	tabasco	NN
18542	390	11	sauce	sauce	NN
18542	390	12	.	.	.
18542	391	1	SICILIAN	SICILIAN	NNP
18542	391	2	SAUCE	SAUCE	NNP
18542	391	3	Slice	Slice	NNP
18542	391	4	four	four	CD
18542	391	5	onions	onion	NNS
18542	391	6	,	,	,
18542	391	7	fry	fry	NNP
18542	391	8	brown	brown	NNP
18542	391	9	and	and	CC
18542	391	10	drain	drain	VB
18542	391	11	carefully	carefully	RB
18542	391	12	.	.	.
18542	392	1	[	[	-LRB-
18542	392	2	Page	page	NN
18542	392	3	37	37	CD
18542	392	4	]	]	-RRB-
18542	392	5	Put	put	VB
18542	392	6	into	into	IN
18542	392	7	a	a	DT
18542	392	8	saucepan	saucepan	NN
18542	392	9	with	with	IN
18542	392	10	two	two	CD
18542	392	11	cupfuls	cupful	NNS
18542	392	12	of	of	IN
18542	392	13	Espagnole	Espagnole	NNP
18542	392	14	Sauce	Sauce	NNP
18542	392	15	,	,	,
18542	392	16	a	a	DT
18542	392	17	wineglassful	wineglassful	NN
18542	392	18	of	of	IN
18542	392	19	sherry	sherry	NN
18542	392	20	,	,	,
18542	392	21	and	and	CC
18542	392	22	a	a	DT
18542	392	23	pinch	pinch	NN
18542	392	24	of	of	IN
18542	392	25	cayenne	cayenne	NN
18542	392	26	pepper	pepper	NN
18542	392	27	.	.	.
18542	393	1	Reheat	reheat	VB
18542	393	2	,	,	,
18542	393	3	strain	strain	VB
18542	393	4	,	,	,
18542	393	5	and	and	CC
18542	393	6	serve	serve	VB
18542	393	7	.	.	.
18542	394	1	SPANISH	SPANISH	NNP
18542	394	2	SAUCE	SAUCE	NNP
18542	394	3	Prepare	Prepare	NNP
18542	394	4	according	accord	VBG
18542	394	5	to	to	IN
18542	394	6	directions	direction	NNS
18542	394	7	given	give	VBN
18542	394	8	for	for	IN
18542	394	9	Brown	Brown	NNP
18542	394	10	Sauce	Sauce	NNP
18542	394	11	,	,	,
18542	394	12	using	use	VBG
18542	394	13	one	one	CD
18542	394	14	cupful	cupful	NN
18542	394	15	of	of	IN
18542	394	16	highly	highly	RB
18542	394	17	seasoned	season	VBN
18542	394	18	stock	stock	NN
18542	394	19	for	for	IN
18542	394	20	liquid	liquid	NN
18542	394	21	.	.	.
18542	395	1	SUPREME	SUPREME	NNP
18542	395	2	SAUCE	SAUCE	NNP
18542	395	3	Prepare	Prepare	NNP
18542	395	4	according	accord	VBG
18542	395	5	to	to	IN
18542	395	6	directions	direction	NNS
18542	395	7	given	give	VBN
18542	395	8	for	for	IN
18542	395	9	Drawn	Drawn	NNP
18542	395	10	-	-	HYPH
18542	395	11	Butter	Butter	NNP
18542	395	12	Sauce	Sauce	NNP
18542	395	13	,	,	,
18542	395	14	using	use	VBG
18542	395	15	chicken	chicken	NN
18542	395	16	stock	stock	NN
18542	395	17	and	and	CC
18542	395	18	a	a	DT
18542	395	19	little	little	JJ
18542	395	20	cream	cream	NN
18542	395	21	for	for	IN
18542	395	22	liquid	liquid	NN
18542	395	23	.	.	.
18542	396	1	Take	take	VB
18542	396	2	from	from	IN
18542	396	3	the	the	DT
18542	396	4	fire	fire	NN
18542	396	5	,	,	,
18542	396	6	and	and	CC
18542	396	7	add	add	VB
18542	396	8	two	two	CD
18542	396	9	tablespoonfuls	tablespoonful	NNS
18542	396	10	of	of	IN
18542	396	11	butter	butter	NN
18542	396	12	and	and	CC
18542	396	13	the	the	DT
18542	396	14	juice	juice	NN
18542	396	15	of	of	IN
18542	396	16	half	half	PDT
18542	396	17	a	a	DT
18542	396	18	lemon	lemon	NN
18542	396	19	.	.	.
18542	397	1	TARTAR	TARTAR	NNP
18542	397	2	SAUCE	SAUCE	NNP
18542	397	3	--	--	:
18542	397	4	I	-PRON-	PRP
18542	397	5	Chop	chop	VBP
18542	397	6	together	together	RB
18542	397	7	capers	caper	NNS
18542	397	8	,	,	,
18542	397	9	olives	olive	NNS
18542	397	10	,	,	,
18542	397	11	parsley	parsley	NN
18542	397	12	,	,	,
18542	397	13	and	and	CC
18542	397	14	pickles	pickle	NNS
18542	397	15	.	.	.
18542	398	1	Add	add	VB
18542	398	2	one	one	CD
18542	398	3	half	half	NN
18542	398	4	cupful	cupful	NN
18542	398	5	of	of	IN
18542	398	6	the	the	DT
18542	398	7	mixture	mixture	NN
18542	398	8	to	to	IN
18542	398	9	a	a	DT
18542	398	10	cupful	cupful	NN
18542	398	11	of	of	IN
18542	398	12	Mayonnaise	Mayonnaise	NNP
18542	398	13	.	.	.
18542	399	1	TARTAR	TARTAR	NNP
18542	399	2	SAUCE	SAUCE	NNP
18542	399	3	--	--	:
18542	399	4	II	II	NNP
18542	399	5	Mix	mix	VB
18542	399	6	together	together	RB
18542	399	7	one	one	CD
18542	399	8	tablespoonful	tablespoonful	JJ
18542	399	9	each	each	DT
18542	399	10	of	of	IN
18542	399	11	vinegar	vinegar	NN
18542	399	12	and	and	CC
18542	399	13	Worcestershire	Worcestershire	NNP
18542	399	14	sauce	sauce	NN
18542	399	15	,	,	,
18542	399	16	add	add	VB
18542	399	17	a	a	DT
18542	399	18	teaspoonful	teaspoonful	NN
18542	399	19	of	of	IN
18542	399	20	lemon	lemon	NN
18542	399	21	-	-	HYPH
18542	399	22	juice	juice	NN
18542	399	23	and	and	CC
18542	399	24	a	a	DT
18542	399	25	pinch	pinch	NN
18542	399	26	of	of	IN
18542	399	27	salt	salt	NN
18542	399	28	.	.	.
18542	400	1	Brown	brown	VB
18542	400	2	half	half	PDT
18542	400	3	a	a	DT
18542	400	4	cupful	cupful	NN
18542	400	5	of	of	IN
18542	400	6	butter	butter	NN
18542	400	7	and	and	CC
18542	400	8	strain	strain	VB
18542	400	9	into	into	IN
18542	400	10	the	the	DT
18542	400	11	hot	hot	JJ
18542	400	12	vinegar	vinegar	NN
18542	400	13	.	.	.
18542	401	1	Serve	serve	VB
18542	401	2	hot	hot	JJ
18542	401	3	.	.	.
18542	402	1	[	[	-LRB-
18542	402	2	Page	page	NN
18542	402	3	38	38	CD
18542	402	4	]	]	-RRB-
18542	402	5	TARTAR	TARTAR	NNP
18542	402	6	SAUCE	SAUCE	VBN
18542	402	7	--	--	:
18542	402	8	III	III	NNP
18542	402	9	Prepare	prepare	VB
18542	402	10	a	a	DT
18542	402	11	cupful	cupful	NN
18542	402	12	of	of	IN
18542	402	13	Drawn	Drawn	NNP
18542	402	14	-	-	HYPH
18542	402	15	Butter	Butter	NNP
18542	402	16	Sauce	Sauce	NNP
18542	402	17	and	and	CC
18542	402	18	add	add	VB
18542	402	19	to	to	IN
18542	402	20	it	-PRON-	PRP
18542	402	21	a	a	DT
18542	402	22	teaspoonful	teaspoonful	JJ
18542	402	23	each	each	DT
18542	402	24	of	of	IN
18542	402	25	made	make	VBN
18542	402	26	mustard	mustard	NN
18542	402	27	,	,	,
18542	402	28	grated	grate	VBD
18542	402	29	onion	onion	NN
18542	402	30	,	,	,
18542	402	31	and	and	CC
18542	402	32	chopped	chop	VBD
18542	402	33	pickle	pickle	NN
18542	402	34	.	.	.
18542	403	1	Take	take	VB
18542	403	2	from	from	IN
18542	403	3	the	the	DT
18542	403	4	fire	fire	NN
18542	403	5	,	,	,
18542	403	6	season	season	NN
18542	403	7	with	with	IN
18542	403	8	salt	salt	NN
18542	403	9	and	and	CC
18542	403	10	cayenne	cayenne	NN
18542	403	11	,	,	,
18542	403	12	add	add	VB
18542	403	13	the	the	DT
18542	403	14	beaten	beat	VBN
18542	403	15	yolk	yolk	NN
18542	403	16	of	of	IN
18542	403	17	an	an	DT
18542	403	18	egg	egg	NN
18542	403	19	,	,	,
18542	403	20	and	and	CC
18542	403	21	serve	serve	VB
18542	403	22	.	.	.
18542	404	1	TOMATO	TOMATO	NNP
18542	404	2	SAUCE	SAUCE	VBN
18542	404	3	--	--	:
18542	404	4	I	-PRON-	PRP
18542	404	5	Prepare	prepare	VBP
18542	404	6	according	accord	VBG
18542	404	7	to	to	IN
18542	404	8	directions	direction	NNS
18542	404	9	given	give	VBN
18542	404	10	for	for	IN
18542	404	11	Drawn	Drawn	NNP
18542	404	12	-	-	HYPH
18542	404	13	Butter	Butter	NNP
18542	404	14	Sauce	Sauce	NNP
18542	404	15	,	,	,
18542	404	16	using	use	VBG
18542	404	17	tomato	tomato	NN
18542	404	18	-	-	HYPH
18542	404	19	juice	juice	NN
18542	404	20	or	or	CC
18542	404	21	stewed	stew	VBN
18542	404	22	and	and	CC
18542	404	23	strained	strain	VBD
18542	404	24	canned	canned	JJ
18542	404	25	tomatoes	tomato	NNS
18542	404	26	for	for	IN
18542	404	27	liquid	liquid	NN
18542	404	28	.	.	.
18542	405	1	TOMATO	TOMATO	NNP
18542	405	2	SAUCE	SAUCE	NNP
18542	405	3	--	--	:
18542	405	4	II	II	NNP
18542	405	5	Chop	Chop	NNP
18542	405	6	together	together	RB
18542	405	7	capers	caper	NNS
18542	405	8	,	,	,
18542	405	9	pickles	pickle	NNS
18542	405	10	,	,	,
18542	405	11	onion	onion	NN
18542	405	12	,	,	,
18542	405	13	and	and	CC
18542	405	14	olives	olive	NNS
18542	405	15	.	.	.
18542	406	1	There	there	EX
18542	406	2	should	should	MD
18542	406	3	be	be	VB
18542	406	4	half	half	PDT
18542	406	5	a	a	DT
18542	406	6	cupful	cupful	NN
18542	406	7	in	in	IN
18542	406	8	all	all	DT
18542	406	9	.	.	.
18542	407	1	Add	add	VB
18542	407	2	one	one	CD
18542	407	3	half	half	NN
18542	407	4	cupful	cupful	NN
18542	407	5	of	of	IN
18542	407	6	stewed	stew	VBN
18542	407	7	and	and	CC
18542	407	8	strained	strained	JJ
18542	407	9	tomatoes	tomato	NNS
18542	407	10	,	,	,
18542	407	11	a	a	DT
18542	407	12	teaspoonful	teaspoonful	JJ
18542	407	13	each	each	DT
18542	407	14	of	of	IN
18542	407	15	made	make	VBN
18542	407	16	mustard	mustard	NN
18542	407	17	and	and	CC
18542	407	18	sugar	sugar	NN
18542	407	19	,	,	,
18542	407	20	and	and	CC
18542	407	21	salt	salt	NN
18542	407	22	and	and	CC
18542	407	23	cayenne	cayenne	NN
18542	407	24	to	to	TO
18542	407	25	season	season	VB
18542	407	26	highly	highly	RB
18542	407	27	.	.	.
18542	408	1	Serve	serve	VB
18542	408	2	very	very	RB
18542	408	3	hot	hot	JJ
18542	408	4	.	.	.
18542	409	1	TOMATO	TOMATO	NNP
18542	409	2	SAUCE	SAUCE	VBN
18542	409	3	--	--	:
18542	409	4	III	III	NNP
18542	409	5	Chop	Chop	NNP
18542	409	6	fine	fine	VBP
18542	409	7	an	an	DT
18542	409	8	onion	onion	NN
18542	409	9	and	and	CC
18542	409	10	a	a	DT
18542	409	11	clove	clove	NN
18542	409	12	of	of	IN
18542	409	13	garlic	garlic	NN
18542	409	14	.	.	.
18542	410	1	Fry	fry	NN
18542	410	2	in	in	IN
18542	410	3	butter	butter	NN
18542	410	4	and	and	CC
18542	410	5	add	add	VB
18542	410	6	half	half	PDT
18542	410	7	a	a	DT
18542	410	8	can	can	NN
18542	410	9	of	of	IN
18542	410	10	stewed	stew	VBN
18542	410	11	and	and	CC
18542	410	12	strained	strained	JJ
18542	410	13	tomatoes	tomato	NNS
18542	410	14	.	.	.
18542	411	1	Thicken	Thicken	VBN
18542	411	2	with	with	IN
18542	411	3	butter	butter	NN
18542	411	4	and	and	CC
18542	411	5	flour	flour	NN
18542	411	6	cooked	cook	VBN
18542	411	7	together	together	RB
18542	411	8	,	,	,
18542	411	9	season	season	NN
18542	411	10	with	with	IN
18542	411	11	salt	salt	NN
18542	411	12	and	and	CC
18542	411	13	pepper	pepper	NN
18542	411	14	and	and	CC
18542	411	15	serve	serve	VB
18542	411	16	.	.	.
18542	412	1	[	[	-LRB-
18542	412	2	Page	page	NN
18542	412	3	39	39	CD
18542	412	4	]	]	-RRB-
18542	412	5	BROWN	BROWN	NNP
18542	412	6	TOMATO	TOMATO	NNP
18542	412	7	SAUCE	SAUCE	VBD
18542	412	8	Fry	Fry	NNP
18542	412	9	a	a	DT
18542	412	10	tablespoonful	tablespoonful	NN
18542	412	11	of	of	IN
18542	412	12	chopped	chop	VBN
18542	412	13	onion	onion	NN
18542	412	14	in	in	IN
18542	412	15	butter	butter	NN
18542	412	16	,	,	,
18542	412	17	add	add	VB
18542	412	18	one	one	CD
18542	412	19	tablespoonful	tablespoonful	NN
18542	412	20	of	of	IN
18542	412	21	flour	flour	NN
18542	412	22	and	and	CC
18542	412	23	one	one	CD
18542	412	24	half	half	NN
18542	412	25	cupful	cupful	JJ
18542	412	26	each	each	DT
18542	412	27	of	of	IN
18542	412	28	stock	stock	NN
18542	412	29	and	and	CC
18542	412	30	stewed	stew	VBD
18542	412	31	and	and	CC
18542	412	32	strained	strain	VBN
18542	412	33	tomato	tomato	NNP
18542	412	34	.	.	.
18542	413	1	Cook	cook	VB
18542	413	2	until	until	IN
18542	413	3	thick	thick	JJ
18542	413	4	,	,	,
18542	413	5	stirring	stir	VBG
18542	413	6	constantly	constantly	RB
18542	413	7	.	.	.
18542	414	1	Season	season	NN
18542	414	2	with	with	IN
18542	414	3	salt	salt	NN
18542	414	4	,	,	,
18542	414	5	pepper	pepper	NN
18542	414	6	,	,	,
18542	414	7	and	and	CC
18542	414	8	kitchen	kitchen	NN
18542	414	9	bouquet	bouquet	NN
18542	414	10	.	.	.
18542	415	1	Strain	strain	VB
18542	415	2	and	and	CC
18542	415	3	serve	serve	VB
18542	415	4	.	.	.
18542	416	1	VELOUTE	VELOUTE	NNP
18542	416	2	SAUCE	SAUCE	NNP
18542	416	3	Cook	Cook	NNP
18542	416	4	together	together	RB
18542	416	5	three	three	CD
18542	416	6	tablespoonfuls	tablespoonful	NNS
18542	416	7	each	each	DT
18542	416	8	of	of	IN
18542	416	9	butter	butter	NN
18542	416	10	and	and	CC
18542	416	11	flour	flour	NN
18542	416	12	,	,	,
18542	416	13	add	add	VB
18542	416	14	one	one	CD
18542	416	15	cupful	cupful	NN
18542	416	16	of	of	IN
18542	416	17	white	white	JJ
18542	416	18	stock	stock	NN
18542	416	19	and	and	CC
18542	416	20	one	one	CD
18542	416	21	quarter	quarter	NN
18542	416	22	cupful	cupful	JJ
18542	416	23	of	of	IN
18542	416	24	cream	cream	NN
18542	416	25	.	.	.
18542	417	1	Cook	cook	VB
18542	417	2	until	until	IN
18542	417	3	thick	thick	JJ
18542	417	4	,	,	,
18542	417	5	stirring	stir	VBG
18542	417	6	constantly	constantly	RB
18542	417	7	.	.	.
18542	418	1	Season	season	NN
18542	418	2	with	with	IN
18542	418	3	salt	salt	NN
18542	418	4	,	,	,
18542	418	5	cayenne	cayenne	NNP
18542	418	6	,	,	,
18542	418	7	grated	grate	VBD
18542	418	8	nutmeg	nutmeg	NNP
18542	418	9	,	,	,
18542	418	10	and	and	CC
18542	418	11	minced	mince	VBD
18542	418	12	parsley	parsley	NNP
18542	418	13	.	.	.
18542	419	1	Simmer	simmer	NN
18542	419	2	for	for	IN
18542	419	3	an	an	DT
18542	419	4	hour	hour	NN
18542	419	5	,	,	,
18542	419	6	strain	strain	VB
18542	419	7	,	,	,
18542	419	8	and	and	CC
18542	419	9	serve	serve	VB
18542	419	10	.	.	.
18542	420	1	VENETIENNE	VENETIENNE	NNP
18542	420	2	SAUCE	SAUCE	VBN
18542	420	3	--	--	:
18542	420	4	I	-PRON-	PRP
18542	420	5	Cook	cook	VBP
18542	420	6	together	together	RB
18542	420	7	for	for	IN
18542	420	8	five	five	CD
18542	420	9	minutes	minute	NNS
18542	420	10	two	two	CD
18542	420	11	tablespoonfuls	tablespoonful	NNS
18542	420	12	of	of	IN
18542	420	13	tarragon	tarragon	NNP
18542	420	14	vinegar	vinegar	NNP
18542	420	15	,	,	,
18542	420	16	six	six	CD
18542	420	17	pepper	pepper	NN
18542	420	18	-	-	HYPH
18542	420	19	corns	corn	NNS
18542	420	20	,	,	,
18542	420	21	a	a	DT
18542	420	22	tablespoonful	tablespoonful	NN
18542	420	23	of	of	IN
18542	420	24	chopped	chop	VBN
18542	420	25	ham	ham	NN
18542	420	26	,	,	,
18542	420	27	six	six	CD
18542	420	28	parsley	parsley	NN
18542	420	29	roots	root	NNS
18542	420	30	,	,	,
18542	420	31	a	a	DT
18542	420	32	sprig	sprig	NN
18542	420	33	of	of	IN
18542	420	34	thyme	thyme	NNS
18542	420	35	and	and	CC
18542	420	36	a	a	DT
18542	420	37	bay	bay	NN
18542	420	38	-	-	HYPH
18542	420	39	leaf	leaf	NN
18542	420	40	.	.	.
18542	421	1	Strain	strain	VB
18542	421	2	,	,	,
18542	421	3	and	and	CC
18542	421	4	add	add	VB
18542	421	5	to	to	IN
18542	421	6	one	one	CD
18542	421	7	cupful	cupful	NN
18542	421	8	of	of	IN
18542	421	9	Veloute	Veloute	NNP
18542	421	10	Sauce	Sauce	NNP
18542	421	11	.	.	.
18542	422	1	Reheat	reheat	VB
18542	422	2	,	,	,
18542	422	3	add	add	VB
18542	422	4	a	a	DT
18542	422	5	teaspoonful	teaspoonful	NN
18542	422	6	of	of	IN
18542	422	7	minced	mince	VBN
18542	422	8	parsley	parsley	NNP
18542	422	9	and	and	CC
18542	422	10	serve	serve	VB
18542	422	11	.	.	.
18542	423	1	VENETIENNE	VENETIENNE	NNP
18542	423	2	SAUCE	SAUCE	VBN
18542	423	3	--	--	:
18542	423	4	II	II	NNP
18542	423	5	Add	Add	NNP
18542	423	6	minced	mince	VBD
18542	423	7	parsley	parsley	NN
18542	423	8	,	,	,
18542	423	9	tarragon	tarragon	NNP
18542	423	10	vinegar	vinegar	NNP
18542	423	11	,	,	,
18542	423	12	[	[	-LRB-
18542	423	13	Page	page	NN
18542	423	14	40	40	CD
18542	423	15	]	]	-RRB-
18542	423	16	grated	grate	VBN
18542	423	17	nutmeg	nutmeg	NNP
18542	423	18	,	,	,
18542	423	19	and	and	CC
18542	423	20	a	a	DT
18542	423	21	tablespoonful	tablespoonful	NN
18542	423	22	of	of	IN
18542	423	23	butter	butter	NN
18542	423	24	to	to	IN
18542	423	25	Allemande	Allemande	NNP
18542	423	26	Sauce	Sauce	NNP
18542	423	27	.	.	.
18542	424	1	VINAIGRETTE	VINAIGRETTE	NNP
18542	424	2	SAUCE	sauce	NN
18542	424	3	Mix	mix	VBP
18542	424	4	four	four	CD
18542	424	5	tablespoonfuls	tablespoonful	NNS
18542	424	6	of	of	IN
18542	424	7	olive	olive	NN
18542	424	8	-	-	HYPH
18542	424	9	oil	oil	NN
18542	424	10	with	with	IN
18542	424	11	one	one	CD
18542	424	12	tablespoonful	tablespoonful	NN
18542	424	13	of	of	IN
18542	424	14	vinegar	vinegar	NN
18542	424	15	.	.	.
18542	425	1	Season	season	NN
18542	425	2	with	with	IN
18542	425	3	salt	salt	NN
18542	425	4	and	and	CC
18542	425	5	paprika	paprika	NNS
18542	425	6	and	and	CC
18542	425	7	add	add	VB
18542	425	8	to	to	IN
18542	425	9	it	-PRON-	PRP
18542	425	10	minced	mince	VBD
18542	425	11	parsley	parsley	NN
18542	425	12	,	,	,
18542	425	13	pickle	pickle	NN
18542	425	14	,	,	,
18542	425	15	and	and	CC
18542	425	16	capers	caper	NNS
18542	425	17	.	.	.
18542	426	1	WHIPPED	WHIPPED	NNP
18542	426	2	CREAM	cream	NN
18542	426	3	SAUCE	SAUCE	VBD
18542	426	4	Mix	mix	VB
18542	426	5	a	a	DT
18542	426	6	teaspoonful	teaspoonful	NN
18542	426	7	of	of	IN
18542	426	8	dry	dry	JJ
18542	426	9	mustard	mustard	NN
18542	426	10	with	with	IN
18542	426	11	a	a	DT
18542	426	12	tablespoonful	tablespoonful	JJ
18542	426	13	of	of	IN
18542	426	14	vinegar	vinegar	NN
18542	426	15	and	and	CC
18542	426	16	two	two	CD
18542	426	17	tablespoonfuls	tablespoonful	NNS
18542	426	18	of	of	IN
18542	426	19	freshly	freshly	RB
18542	426	20	grated	grate	VBN
18542	426	21	horseradish	horseradish	JJ
18542	426	22	.	.	.
18542	427	1	Mix	mix	VB
18542	427	2	with	with	IN
18542	427	3	one	one	CD
18542	427	4	fourth	fourth	JJ
18542	427	5	cupful	cupful	NN
18542	427	6	of	of	IN
18542	427	7	Mayonnaise	Mayonnaise	NNP
18542	427	8	,	,	,
18542	427	9	and	and	CC
18542	427	10	when	when	WRB
18542	427	11	smooth	smooth	JJ
18542	427	12	fold	fold	VB
18542	427	13	in	in	RB
18542	427	14	carefully	carefully	RB
18542	427	15	one	one	CD
18542	427	16	cupful	cupful	NN
18542	427	17	of	of	IN
18542	427	18	whipped	whip	VBN
18542	427	19	cream	cream	NN
18542	427	20	.	.	.
18542	428	1	Season	season	NN
18542	428	2	with	with	IN
18542	428	3	salt	salt	NN
18542	428	4	and	and	CC
18542	428	5	red	red	JJ
18542	428	6	pepper	pepper	NN
18542	428	7	and	and	CC
18542	428	8	serve	serve	VB
18542	428	9	very	very	RB
18542	428	10	cold	cold	JJ
18542	428	11	with	with	IN
18542	428	12	cold	cold	JJ
18542	428	13	fish	fish	NN
18542	428	14	.	.	.
18542	429	1	WHITE	WHITE	NNP
18542	429	2	SAUCE	SAUCE	NNP
18542	429	3	Cook	Cook	NNP
18542	429	4	together	together	RB
18542	429	5	two	two	CD
18542	429	6	tablespoonfuls	tablespoonful	NNS
18542	429	7	each	each	DT
18542	429	8	of	of	IN
18542	429	9	butter	butter	NN
18542	429	10	and	and	CC
18542	429	11	flour	flour	NN
18542	429	12	,	,	,
18542	429	13	add	add	VB
18542	429	14	one	one	CD
18542	429	15	cupful	cupful	NN
18542	429	16	of	of	IN
18542	429	17	white	white	JJ
18542	429	18	stock	stock	NN
18542	429	19	and	and	CC
18542	429	20	one	one	CD
18542	429	21	half	half	NN
18542	429	22	cupful	cupful	NN
18542	429	23	of	of	IN
18542	429	24	cream	cream	NN
18542	429	25	.	.	.
18542	430	1	Cook	cook	VB
18542	430	2	until	until	IN
18542	430	3	thick	thick	JJ
18542	430	4	,	,	,
18542	430	5	stirring	stir	VBG
18542	430	6	constantly	constantly	RB
18542	430	7	.	.	.
18542	431	1	Season	season	NN
18542	431	2	with	with	IN
18542	431	3	salt	salt	NN
18542	431	4	and	and	CC
18542	431	5	pepper	pepper	NN
18542	431	6	.	.	.
18542	432	1	One	one	CD
18542	432	2	and	and	CC
18542	432	3	one	one	CD
18542	432	4	half	half	NN
18542	432	5	cupfuls	cupful	NNS
18542	432	6	of	of	IN
18542	432	7	milk	milk	NN
18542	432	8	may	may	MD
18542	432	9	be	be	VB
18542	432	10	used	use	VBN
18542	432	11	instead	instead	RB
18542	432	12	of	of	IN
18542	432	13	the	the	DT
18542	432	14	stock	stock	NN
18542	432	15	and	and	CC
18542	432	16	cream	cream	NN
18542	432	17	.	.	.
18542	433	1	[	[	-LRB-
18542	433	2	Page	page	NN
18542	433	3	41	41	CD
18542	433	4	]	]	-RRB-
18542	433	5	TEN	ten	CD
18542	433	6	WAYS	ways	NN
18542	433	7	TO	to	IN
18542	433	8	SERVE	SERVE	NNP
18542	433	9	ANCHOVIES	anchovy	NNS
18542	433	10	I	-PRON-	PRP
18542	433	11	Clean	clean	VBP
18542	433	12	,	,	,
18542	433	13	bone	bone	NN
18542	433	14	,	,	,
18542	433	15	and	and	CC
18542	433	16	trim	trim	VB
18542	433	17	the	the	DT
18542	433	18	fish	fish	NN
18542	433	19	.	.	.
18542	434	1	Arrange	arrange	VB
18542	434	2	on	on	IN
18542	434	3	a	a	DT
18542	434	4	dish	dish	NN
18542	434	5	,	,	,
18542	434	6	alternating	alternate	VBG
18542	434	7	with	with	IN
18542	434	8	quarters	quarter	NNS
18542	434	9	of	of	IN
18542	434	10	hard	hard	RB
18542	434	11	-	-	HYPH
18542	434	12	boiled	boil	VBN
18542	434	13	eggs	egg	NNS
18542	434	14	.	.	.
18542	435	1	Moisten	moisten	VB
18542	435	2	with	with	IN
18542	435	3	olive	olive	NN
18542	435	4	-	-	HYPH
18542	435	5	oil	oil	NN
18542	435	6	,	,	,
18542	435	7	sprinkle	sprinkle	VB
18542	435	8	with	with	IN
18542	435	9	parsley	parsley	NN
18542	435	10	,	,	,
18542	435	11	and	and	CC
18542	435	12	serve	serve	VB
18542	435	13	with	with	IN
18542	435	14	toasted	toasted	JJ
18542	435	15	crackers	cracker	NNS
18542	435	16	.	.	.
18542	436	1	II	II	NNP
18542	436	2	Split	Split	VBD
18542	436	3	the	the	DT
18542	436	4	anchovies	anchovy	NNS
18542	436	5	,	,	,
18542	436	6	wash	wash	VB
18542	436	7	in	in	IN
18542	436	8	white	white	JJ
18542	436	9	wine	wine	NN
18542	436	10	,	,	,
18542	436	11	and	and	CC
18542	436	12	bone	bone	VB
18542	436	13	them	-PRON-	PRP
18542	436	14	.	.	.
18542	437	1	Make	make	VB
18542	437	2	a	a	DT
18542	437	3	paste	paste	NN
18542	437	4	with	with	IN
18542	437	5	the	the	DT
18542	437	6	yolks	yolk	NNS
18542	437	7	of	of	IN
18542	437	8	eggs	egg	NNS
18542	437	9	,	,	,
18542	437	10	equal	equal	JJ
18542	437	11	parts	part	NNS
18542	437	12	of	of	IN
18542	437	13	minced	mince	VBN
18542	437	14	cooked	cooked	JJ
18542	437	15	fish	fish	NN
18542	437	16	,	,	,
18542	437	17	and	and	CC
18542	437	18	bread	bread	NN
18542	437	19	-	-	HYPH
18542	437	20	crumbs	crumb	NNS
18542	437	21	.	.	.
18542	438	1	Stuff	stuff	VB
18542	438	2	the	the	DT
18542	438	3	anchovies	anchovy	NNS
18542	438	4	,	,	,
18542	438	5	dip	dip	VB
18542	438	6	into	into	IN
18542	438	7	batter	batter	NN
18542	438	8	,	,	,
18542	438	9	and	and	CC
18542	438	10	fry	fry	VB
18542	438	11	in	in	IN
18542	438	12	deep	deep	JJ
18542	438	13	fat	fat	NN
18542	438	14	.	.	.
18542	439	1	III	iii	CD
18542	439	2	Pound	pound	NN
18542	439	3	the	the	DT
18542	439	4	fish	fish	NN
18542	439	5	in	in	IN
18542	439	6	a	a	DT
18542	439	7	mortar	mortar	NN
18542	439	8	,	,	,
18542	439	9	seasoning	seasoning	NN
18542	439	10	with	with	IN
18542	439	11	minced	mince	VBN
18542	439	12	parsley	parsley	NNP
18542	439	13	,	,	,
18542	439	14	grated	grate	VBD
18542	439	15	onion	onion	NN
18542	439	16	,	,	,
18542	439	17	and	and	CC
18542	439	18	cayenne	cayenne	NN
18542	439	19	.	.	.
18542	440	1	Serve	serve	VB
18542	440	2	on	on	IN
18542	440	3	small	small	JJ
18542	440	4	circles	circle	NNS
18542	440	5	of	of	IN
18542	440	6	fried	fried	JJ
18542	440	7	bread	bread	NN
18542	440	8	,	,	,
18542	440	9	as	as	IN
18542	440	10	a	a	DT
18542	440	11	first	first	JJ
18542	440	12	course	course	NN
18542	440	13	at	at	IN
18542	440	14	dinner	dinner	NN
18542	440	15	.	.	.
18542	441	1	IV	IV	NNP
18542	441	2	Drain	Drain	NNP
18542	441	3	a	a	DT
18542	441	4	bottle	bottle	NN
18542	441	5	of	of	IN
18542	441	6	anchovies	anchovy	NNS
18542	441	7	and	and	CC
18542	441	8	mash	mash	NN
18542	441	9	fine	fine	NN
18542	441	10	with	with	IN
18542	441	11	enough	enough	JJ
18542	441	12	butter	butter	NN
18542	441	13	to	to	TO
18542	441	14	make	make	VB
18542	441	15	a	a	DT
18542	441	16	smooth	smooth	JJ
18542	441	17	paste	paste	NN
18542	441	18	.	.	.
18542	442	1	Season	season	NN
18542	442	2	with	with	IN
18542	442	3	lemon	lemon	NN
18542	442	4	-	-	HYPH
18542	442	5	juice	juice	NN
18542	442	6	and	and	CC
18542	442	7	cayenne	cayenne	NN
18542	442	8	.	.	.
18542	443	1	Spread	spread	VB
18542	443	2	[	[	-LRB-
18542	443	3	Page	page	NN
18542	443	4	42	42	CD
18542	443	5	]	]	-RRB-
18542	443	6	on	on	IN
18542	443	7	fingers	finger	NNS
18542	443	8	of	of	IN
18542	443	9	toast	toast	NN
18542	443	10	and	and	CC
18542	443	11	lay	lie	VBD
18542	443	12	a	a	DT
18542	443	13	whole	whole	JJ
18542	443	14	anchovy	anchovy	NN
18542	443	15	on	on	IN
18542	443	16	each	each	DT
18542	443	17	piece	piece	NN
18542	443	18	.	.	.
18542	444	1	V	V	NNP
18542	444	2	Wash	Wash	NNP
18542	444	3	eight	eight	CD
18542	444	4	salted	salt	VBN
18542	444	5	anchovies	anchovy	NNS
18542	444	6	,	,	,
18542	444	7	remove	remove	VB
18542	444	8	the	the	DT
18542	444	9	skin	skin	NN
18542	444	10	and	and	CC
18542	444	11	bones	bone	NNS
18542	444	12	,	,	,
18542	444	13	and	and	CC
18542	444	14	soak	soak	VB
18542	444	15	in	in	IN
18542	444	16	clear	clear	JJ
18542	444	17	water	water	NN
18542	444	18	for	for	IN
18542	444	19	an	an	DT
18542	444	20	hour	hour	NN
18542	444	21	.	.	.
18542	445	1	Drain	drain	NN
18542	445	2	and	and	CC
18542	445	3	wipe	wipe	NN
18542	445	4	dry	dry	JJ
18542	445	5	.	.	.
18542	446	1	Arrange	arrange	VB
18542	446	2	on	on	IN
18542	446	3	lettuce	lettuce	NN
18542	446	4	leaves	leave	NNS
18542	446	5	with	with	IN
18542	446	6	sliced	slice	VBN
18542	446	7	hard	hard	RB
18542	446	8	-	-	HYPH
18542	446	9	boiled	boil	VBN
18542	446	10	eggs	egg	NNS
18542	446	11	and	and	CC
18542	446	12	pour	pour	VB
18542	446	13	over	over	IN
18542	446	14	a	a	DT
18542	446	15	French	french	JJ
18542	446	16	dressing	dressing	NN
18542	446	17	.	.	.
18542	447	1	VI	VI	NNP
18542	447	2	Toast	Toast	NNP
18542	447	3	circles	circle	NNS
18542	447	4	of	of	IN
18542	447	5	bread	bread	NN
18542	447	6	,	,	,
18542	447	7	spread	spread	VBN
18542	447	8	with	with	IN
18542	447	9	butter	butter	NN
18542	447	10	,	,	,
18542	447	11	cover	cover	NN
18542	447	12	with	with	IN
18542	447	13	chopped	chop	VBN
18542	447	14	hard	hard	RB
18542	447	15	-	-	HYPH
18542	447	16	boiled	boil	VBN
18542	447	17	eggs	egg	NNS
18542	447	18	,	,	,
18542	447	19	make	make	VB
18542	447	20	a	a	DT
18542	447	21	hollow	hollow	NN
18542	447	22	in	in	IN
18542	447	23	the	the	DT
18542	447	24	egg	egg	NN
18542	447	25	,	,	,
18542	447	26	lay	lie	VBD
18542	447	27	an	an	DT
18542	447	28	anchovy	anchovy	NN
18542	447	29	upon	upon	IN
18542	447	30	it	-PRON-	PRP
18542	447	31	,	,	,
18542	447	32	and	and	CC
18542	447	33	set	set	VBD
18542	447	34	into	into	IN
18542	447	35	a	a	DT
18542	447	36	hot	hot	JJ
18542	447	37	oven	oven	NN
18542	447	38	for	for	IN
18542	447	39	five	five	CD
18542	447	40	minutes	minute	NNS
18542	447	41	.	.	.
18542	448	1	VII	VII	NNP
18542	448	2	Toast	Toast	NNP
18542	448	3	thin	thin	JJ
18542	448	4	circles	circle	NNS
18542	448	5	of	of	IN
18542	448	6	graham	graham	JJ
18542	448	7	bread	bread	NN
18542	448	8	,	,	,
18542	448	9	butter	butter	NN
18542	448	10	,	,	,
18542	448	11	and	and	CC
18542	448	12	cover	cover	VB
18542	448	13	each	each	DT
18542	448	14	piece	piece	NN
18542	448	15	with	with	IN
18542	448	16	anchovies	anchovy	NNS
18542	448	17	.	.	.
18542	449	1	Sprinkle	sprinkle	VB
18542	449	2	with	with	IN
18542	449	3	lemon	lemon	NN
18542	449	4	-	-	HYPH
18542	449	5	juice	juice	NN
18542	449	6	and	and	CC
18542	449	7	paprika	paprika	NNS
18542	449	8	and	and	CC
18542	449	9	put	put	VBD
18542	449	10	into	into	IN
18542	449	11	hot	hot	JJ
18542	449	12	oven	oven	NN
18542	449	13	for	for	IN
18542	449	14	five	five	CD
18542	449	15	minutes	minute	NNS
18542	449	16	.	.	.
18542	450	1	VIII	viii	JJ
18542	450	2	Clean	clean	JJ
18542	450	3	and	and	CC
18542	450	4	rinse	rinse	VB
18542	450	5	the	the	DT
18542	450	6	fish	fish	NN
18542	450	7	and	and	CC
18542	450	8	dry	dry	VB
18542	450	9	on	on	IN
18542	450	10	a	a	DT
18542	450	11	cloth	cloth	NN
18542	450	12	.	.	.
18542	451	1	Butter	butter	VB
18542	451	2	a	a	DT
18542	451	3	small	small	JJ
18542	451	4	baking	baking	NN
18542	451	5	-	-	HYPH
18542	451	6	dish	dish	NN
18542	451	7	,	,	,
18542	451	8	put	put	VBN
18542	451	9	in	in	RP
18542	451	10	a	a	DT
18542	451	11	layer	layer	NN
18542	451	12	of	of	IN
18542	451	13	cracker	cracker	NN
18542	451	14	crumbs	crumb	VBZ
18542	451	15	,	,	,
18542	451	16	then	then	RB
18542	451	17	a	a	DT
18542	451	18	layer	layer	NN
18542	451	19	of	of	IN
18542	451	20	anchovies	anchovy	NNS
18542	451	21	,	,	,
18542	451	22	then	then	RB
18542	451	23	sugar	sugar	NN
18542	451	24	and	and	CC
18542	451	25	crumbs	crumb	VBZ
18542	451	26	.	.	.
18542	452	1	Repeat	repeat	NN
18542	452	2	until	until	IN
18542	452	3	the	the	DT
18542	452	4	dish	dish	NN
18542	452	5	is	be	VBZ
18542	452	6	full	full	JJ
18542	452	7	,	,	,
18542	452	8	having	have	VBG
18542	452	9	crumbs	crumb	NNS
18542	452	10	and	and	CC
18542	452	11	butter	butter	NN
18542	452	12	on	on	IN
18542	452	13	top	top	NN
18542	452	14	.	.	.
18542	453	1	Beat	beat	VB
18542	453	2	the	the	DT
18542	453	3	yolks	yolk	NNS
18542	453	4	of	of	IN
18542	453	5	two	two	CD
18542	453	6	eggs	egg	NNS
18542	453	7	with	with	IN
18542	453	8	half	half	PDT
18542	453	9	a	a	DT
18542	453	10	cupful	cupful	JJ
18542	453	11	[	[	-LRB-
18542	453	12	Page	page	NN
18542	453	13	43	43	CD
18542	453	14	]	]	-RRB-
18542	453	15	of	of	IN
18542	453	16	cream	cream	NN
18542	453	17	and	and	CC
18542	453	18	a	a	DT
18542	453	19	little	little	JJ
18542	453	20	sugar	sugar	NN
18542	453	21	.	.	.
18542	454	1	Pour	pour	VB
18542	454	2	over	over	IN
18542	454	3	the	the	DT
18542	454	4	fish	fish	NN
18542	454	5	and	and	CC
18542	454	6	bake	bake	NN
18542	454	7	in	in	RP
18542	454	8	the	the	DT
18542	454	9	oven	oven	NN
18542	454	10	.	.	.
18542	455	1	IX	IX	NNP
18542	455	2	Use	Use	NNP
18542	455	3	salted	salt	VBD
18542	455	4	Norwegian	norwegian	JJ
18542	455	5	anchovies	anchovy	NNS
18542	455	6	soaked	soak	VBD
18542	455	7	for	for	IN
18542	455	8	two	two	CD
18542	455	9	hours	hour	NNS
18542	455	10	in	in	IN
18542	455	11	cold	cold	JJ
18542	455	12	water	water	NN
18542	455	13	.	.	.
18542	456	1	Split	Split	VBN
18542	456	2	down	down	RP
18542	456	3	the	the	DT
18542	456	4	back	back	NN
18542	456	5	,	,	,
18542	456	6	bone	bone	NN
18542	456	7	and	and	CC
18542	456	8	skin	skin	NN
18542	456	9	,	,	,
18542	456	10	cut	cut	VBN
18542	456	11	into	into	IN
18542	456	12	strips	strip	NNS
18542	456	13	,	,	,
18542	456	14	and	and	CC
18542	456	15	arrange	arrange	VB
18542	456	16	on	on	IN
18542	456	17	a	a	DT
18542	456	18	platter	platter	NN
18542	456	19	.	.	.
18542	457	1	Mince	mince	NN
18542	457	2	separately	separately	RB
18542	457	3	parsley	parsley	NN
18542	457	4	,	,	,
18542	457	5	capers	caper	NNS
18542	457	6	,	,	,
18542	457	7	boiled	boil	VBN
18542	457	8	carrots	carrot	NNS
18542	457	9	,	,	,
18542	457	10	beets	beet	NNS
18542	457	11	,	,	,
18542	457	12	and	and	CC
18542	457	13	the	the	DT
18542	457	14	whites	white	NNS
18542	457	15	and	and	CC
18542	457	16	yolks	yolk	NNS
18542	457	17	of	of	IN
18542	457	18	hard	hard	RB
18542	457	19	-	-	HYPH
18542	457	20	boiled	boil	VBN
18542	457	21	eggs	egg	NNS
18542	457	22	.	.	.
18542	458	1	Arrange	arrange	JJ
18542	458	2	small	small	JJ
18542	458	3	piles	pile	NNS
18542	458	4	of	of	IN
18542	458	5	contrasting	contrast	VBG
18542	458	6	colors	color	NNS
18542	458	7	among	among	IN
18542	458	8	the	the	DT
18542	458	9	fish	fish	NN
18542	458	10	and	and	CC
18542	458	11	pour	pour	VB
18542	458	12	over	over	IN
18542	458	13	a	a	DT
18542	458	14	French	french	JJ
18542	458	15	dressing	dressing	NN
18542	458	16	.	.	.
18542	459	1	X	X	NNP
18542	459	2	Fry	fry	CD
18542	459	3	thin	thin	JJ
18542	459	4	circles	circle	NNS
18542	459	5	of	of	IN
18542	459	6	bread	bread	NN
18542	459	7	,	,	,
18542	459	8	put	put	VB
18542	459	9	a	a	DT
18542	459	10	pimola	pimola	NN
18542	459	11	in	in	IN
18542	459	12	the	the	DT
18542	459	13	centre	centre	NN
18542	459	14	,	,	,
18542	459	15	and	and	CC
18542	459	16	curl	curl	VB
18542	459	17	an	an	DT
18542	459	18	anchovy	anchovy	NN
18542	459	19	around	around	IN
18542	459	20	it	-PRON-	PRP
18542	459	21	.	.	.
18542	460	1	Fill	fill	VB
18542	460	2	the	the	DT
18542	460	3	remaining	remain	VBG
18542	460	4	space	space	NN
18542	460	5	with	with	IN
18542	460	6	chopped	chop	VBN
18542	460	7	hard	hard	RB
18542	460	8	-	-	HYPH
18542	460	9	boiled	boil	VBN
18542	460	10	eggs	egg	NNS
18542	460	11	and	and	CC
18542	460	12	serve	serve	VB
18542	460	13	as	as	IN
18542	460	14	a	a	DT
18542	460	15	first	first	JJ
18542	460	16	course	course	NN
18542	460	17	at	at	IN
18542	460	18	dinner	dinner	NN
18542	460	19	or	or	CC
18542	460	20	luncheon	luncheon	NN
18542	460	21	.	.	.
18542	461	1	[	[	-LRB-
18542	461	2	Page	page	NN
18542	461	3	45	45	CD
18542	461	4	]	]	-RRB-
18542	461	5	FORTY	forty	CD
18542	461	6	-	-	HYPH
18542	461	7	FIVE	five	CD
18542	461	8	WAYS	way	NNS
18542	461	9	TO	to	IN
18542	461	10	COOK	COOK	NNP
18542	461	11	BASS	bass	VB
18542	461	12	BAKED	baked	JJ
18542	461	13	BASS	BASS	NNP
18542	461	14	--	--	:
18542	461	15	I	-PRON-	PRP
18542	461	16	Scale	scale	VBP
18542	461	17	,	,	,
18542	461	18	wash	wash	NN
18542	461	19	,	,	,
18542	461	20	and	and	CC
18542	461	21	clean	clean	JJ
18542	461	22	,	,	,
18542	461	23	leaving	leave	VBG
18542	461	24	the	the	DT
18542	461	25	head	head	NN
18542	461	26	intact	intact	JJ
18542	461	27	.	.	.
18542	462	1	Make	make	VB
18542	462	2	a	a	DT
18542	462	3	stuffing	stuffing	NN
18542	462	4	of	of	IN
18542	462	5	two	two	CD
18542	462	6	cupfuls	cupful	NNS
18542	462	7	of	of	IN
18542	462	8	bread	bread	NN
18542	462	9	-	-	HYPH
18542	462	10	crumbs	crumb	NNS
18542	462	11	,	,	,
18542	462	12	one	one	CD
18542	462	13	cupful	cupful	NN
18542	462	14	of	of	IN
18542	462	15	butter	butter	NN
18542	462	16	,	,	,
18542	462	17	two	two	CD
18542	462	18	eggs	egg	NNS
18542	462	19	well	well	RB
18542	462	20	beaten	beat	VBN
18542	462	21	,	,	,
18542	462	22	and	and	CC
18542	462	23	enough	enough	JJ
18542	462	24	cold	cold	JJ
18542	462	25	water	water	NN
18542	462	26	to	to	TO
18542	462	27	make	make	VB
18542	462	28	a	a	DT
18542	462	29	smooth	smooth	JJ
18542	462	30	paste	paste	NN
18542	462	31	.	.	.
18542	463	1	Season	season	NN
18542	463	2	with	with	IN
18542	463	3	pepper	pepper	NN
18542	463	4	,	,	,
18542	463	5	salt	salt	NN
18542	463	6	,	,	,
18542	463	7	grated	grate	VBD
18542	463	8	lemon	lemon	NN
18542	463	9	,	,	,
18542	463	10	minced	mince	VBD
18542	463	11	parsley	parsley	NNP
18542	463	12	,	,	,
18542	463	13	thyme	thyme	NNS
18542	463	14	,	,	,
18542	463	15	and	and	CC
18542	463	16	marjoram	marjoram	NNP
18542	463	17	.	.	.
18542	464	1	Split	split	VB
18542	464	2	the	the	DT
18542	464	3	fish	fish	NN
18542	464	4	,	,	,
18542	464	5	stuff	stuff	NN
18542	464	6	,	,	,
18542	464	7	and	and	CC
18542	464	8	sew	sew	VB
18542	464	9	up	up	RP
18542	464	10	.	.	.
18542	465	1	Lay	lay	DT
18542	465	2	thin	thin	JJ
18542	465	3	slices	slice	NNS
18542	465	4	of	of	IN
18542	465	5	salt	salt	NN
18542	465	6	pork	pork	NN
18542	465	7	over	over	IN
18542	465	8	the	the	DT
18542	465	9	fish	fish	NN
18542	465	10	and	and	CC
18542	465	11	put	put	VBD
18542	465	12	into	into	IN
18542	465	13	a	a	DT
18542	465	14	baking	baking	NN
18542	465	15	-	-	HYPH
18542	465	16	pan	pan	NN
18542	465	17	with	with	IN
18542	465	18	a	a	DT
18542	465	19	little	little	JJ
18542	465	20	boiling	boiling	NN
18542	465	21	water	water	NN
18542	465	22	seasoned	season	VBN
18542	465	23	with	with	IN
18542	465	24	wine	wine	NN
18542	465	25	and	and	CC
18542	465	26	tomato	tomato	NNP
18542	465	27	juice	juice	NN
18542	465	28	.	.	.
18542	466	1	Bake	bake	VB
18542	466	2	carefully	carefully	RB
18542	466	3	,	,	,
18542	466	4	basting	baste	VBG
18542	466	5	frequently	frequently	RB
18542	466	6	.	.	.
18542	467	1	The	the	DT
18542	467	2	gravy	gravy	NN
18542	467	3	may	may	MD
18542	467	4	be	be	VB
18542	467	5	thickened	thicken	VBN
18542	467	6	and	and	CC
18542	467	7	served	serve	VBN
18542	467	8	with	with	IN
18542	467	9	the	the	DT
18542	467	10	fish	fish	NN
18542	467	11	.	.	.
18542	468	1	BAKED	BAKED	NNP
18542	468	2	BASS	BASS	NNP
18542	468	3	--	--	:
18542	468	4	II	ii	CD
18542	468	5	Split	Split	VBD
18542	468	6	the	the	DT
18542	468	7	fish	fish	NN
18542	468	8	and	and	CC
18542	468	9	stuff	stuff	NN
18542	468	10	with	with	IN
18542	468	11	seasoned	season	VBN
18542	468	12	mashed	mash	VBN
18542	468	13	potatoes	potato	NNS
18542	468	14	.	.	.
18542	469	1	Put	put	VB
18542	469	2	a	a	DT
18542	469	3	little	little	JJ
18542	469	4	boiling	boiling	NN
18542	469	5	water	water	NN
18542	469	6	and	and	CC
18542	469	7	a	a	DT
18542	469	8	tablespoonful	tablespoonful	NN
18542	469	9	of	of	IN
18542	469	10	butter	butter	NN
18542	469	11	into	into	IN
18542	469	12	the	the	DT
18542	469	13	baking	baking	NN
18542	469	14	-	-	HYPH
18542	469	15	pan	pan	NN
18542	469	16	,	,	,
18542	469	17	and	and	CC
18542	469	18	baste	baste	NNP
18542	469	19	frequently	frequently	RB
18542	469	20	while	while	IN
18542	469	21	cooking	cook	VBG
18542	469	22	.	.	.
18542	470	1	BAKED	BAKED	NNP
18542	470	2	BASS	BASS	NNP
18542	470	3	--	--	:
18542	470	4	III	III	NNP
18542	470	5	Rub	Rub	NNP
18542	470	6	the	the	DT
18542	470	7	inside	inside	NN
18542	470	8	of	of	IN
18542	470	9	the	the	DT
18542	470	10	fish	fish	NN
18542	470	11	with	with	IN
18542	470	12	salt	salt	NN
18542	470	13	,	,	,
18542	470	14	sprinkle	sprinkle	VB
18542	470	15	[	[	-LRB-
18542	470	16	Page	page	NN
18542	470	17	46	46	CD
18542	470	18	]	]	-RRB-
18542	470	19	the	the	DT
18542	470	20	outside	outside	NN
18542	470	21	with	with	IN
18542	470	22	pepper	pepper	NN
18542	470	23	and	and	CC
18542	470	24	salt	salt	NN
18542	470	25	,	,	,
18542	470	26	cover	cover	VBP
18542	470	27	with	with	IN
18542	470	28	sliced	sliced	JJ
18542	470	29	onion	onion	NN
18542	470	30	and	and	CC
18542	470	31	salt	salt	NN
18542	470	32	pork	pork	NN
18542	470	33	.	.	.
18542	471	1	Dredge	dredge	NN
18542	471	2	with	with	IN
18542	471	3	flour	flour	NN
18542	471	4	and	and	CC
18542	471	5	put	put	VBN
18542	471	6	into	into	IN
18542	471	7	the	the	DT
18542	471	8	baking	baking	NN
18542	471	9	-	-	HYPH
18542	471	10	pan	pan	NN
18542	471	11	with	with	IN
18542	471	12	sufficient	sufficient	JJ
18542	471	13	boiling	boiling	NN
18542	471	14	water	water	NN
18542	471	15	to	to	TO
18542	471	16	keep	keep	VB
18542	471	17	from	from	IN
18542	471	18	burning	burn	VBG
18542	471	19	.	.	.
18542	472	1	Baste	Baste	NNP
18542	472	2	frequently	frequently	RB
18542	472	3	while	while	IN
18542	472	4	cooking	cooking	NN
18542	472	5	,	,	,
18542	472	6	remove	remove	VB
18542	472	7	the	the	DT
18542	472	8	pork	pork	NN
18542	472	9	and	and	CC
18542	472	10	onion	onion	NN
18542	472	11	,	,	,
18542	472	12	thicken	thicken	VB
18542	472	13	the	the	DT
18542	472	14	sauce	sauce	NN
18542	472	15	with	with	IN
18542	472	16	a	a	DT
18542	472	17	tablespoonful	tablespoonful	JJ
18542	472	18	each	each	DT
18542	472	19	of	of	IN
18542	472	20	butter	butter	NN
18542	472	21	and	and	CC
18542	472	22	flour	flour	NN
18542	472	23	blended	blend	VBN
18542	472	24	and	and	CC
18542	472	25	mixed	mix	VBN
18542	472	26	with	with	IN
18542	472	27	a	a	DT
18542	472	28	little	little	JJ
18542	472	29	tomato	tomato	NN
18542	472	30	catsup	catsup	NN
18542	472	31	.	.	.
18542	473	1	Pour	pour	VB
18542	473	2	the	the	DT
18542	473	3	hot	hot	JJ
18542	473	4	sauce	sauce	NN
18542	473	5	over	over	IN
18542	473	6	the	the	DT
18542	473	7	fish	fish	NN
18542	473	8	and	and	CC
18542	473	9	serve	serve	VB
18542	473	10	.	.	.
18542	474	1	BAKED	BAKED	NNP
18542	474	2	BASS	BASS	NNP
18542	474	3	--	--	:
18542	474	4	IV	IV	NNP
18542	474	5	Make	make	VBP
18542	474	6	a	a	DT
18542	474	7	stuffing	stuffing	NN
18542	474	8	of	of	IN
18542	474	9	one	one	CD
18542	474	10	cupful	cupful	NN
18542	474	11	of	of	IN
18542	474	12	bread	bread	NN
18542	474	13	-	-	HYPH
18542	474	14	crumbs	crumb	NNS
18542	474	15	,	,	,
18542	474	16	one	one	CD
18542	474	17	teaspoonful	teaspoonful	JJ
18542	474	18	each	each	DT
18542	474	19	of	of	IN
18542	474	20	melted	melted	JJ
18542	474	21	butter	butter	NN
18542	474	22	,	,	,
18542	474	23	Worcestershire	Worcestershire	NNP
18542	474	24	sauce	sauce	NN
18542	474	25	,	,	,
18542	474	26	tomato	tomato	NNP
18542	474	27	catsup	catsup	NNP
18542	474	28	,	,	,
18542	474	29	minced	mince	VBD
18542	474	30	parsley	parsley	NNP
18542	474	31	,	,	,
18542	474	32	minced	minced	JJ
18542	474	33	onion	onion	NN
18542	474	34	,	,	,
18542	474	35	minced	mince	VBN
18542	474	36	olives	olive	NNS
18542	474	37	or	or	CC
18542	474	38	pickles	pickle	NNS
18542	474	39	,	,	,
18542	474	40	lemon	lemon	NN
18542	474	41	-	-	HYPH
18542	474	42	juice	juice	NN
18542	474	43	,	,	,
18542	474	44	salt	salt	NN
18542	474	45	,	,	,
18542	474	46	black	black	JJ
18542	474	47	pepper	pepper	NN
18542	474	48	,	,	,
18542	474	49	and	and	CC
18542	474	50	paprika	paprika	NNP
18542	474	51	to	to	TO
18542	474	52	taste	taste	VB
18542	474	53	,	,	,
18542	474	54	and	and	CC
18542	474	55	sufficient	sufficient	JJ
18542	474	56	cold	cold	JJ
18542	474	57	water	water	NN
18542	474	58	to	to	TO
18542	474	59	moisten	moisten	VB
18542	474	60	.	.	.
18542	475	1	Sew	sew	VB
18542	475	2	up	up	IN
18542	475	3	the	the	DT
18542	475	4	fish	fish	NN
18542	475	5	and	and	CC
18542	475	6	bake	bake	NN
18542	475	7	as	as	IN
18542	475	8	usual	usual	JJ
18542	475	9	.	.	.
18542	476	1	Serve	serve	VB
18542	476	2	with	with	IN
18542	476	3	Tartar	Tartar	NNP
18542	476	4	Sauce	Sauce	NNP
18542	476	5	.	.	.
18542	477	1	BAKED	BAKED	NNP
18542	477	2	BASS	BASS	NNP
18542	477	3	WITH	with	IN
18542	477	4	WHITE	white	JJ
18542	477	5	WINE	WINE	NNP
18542	477	6	Put	put	VBP
18542	477	7	a	a	DT
18542	477	8	bass	bass	NN
18542	477	9	into	into	IN
18542	477	10	a	a	DT
18542	477	11	baking	baking	NN
18542	477	12	-	-	HYPH
18542	477	13	dish	dish	NN
18542	477	14	with	with	IN
18542	477	15	salt	salt	NN
18542	477	16	,	,	,
18542	477	17	pepper	pepper	NN
18542	477	18	and	and	CC
18542	477	19	mushroom	mushroom	NN
18542	477	20	liquor	liquor	NN
18542	477	21	to	to	IN
18542	477	22	season	season	NN
18542	477	23	,	,	,
18542	477	24	and	and	CC
18542	477	25	enough	enough	JJ
18542	477	26	white	white	JJ
18542	477	27	wine	wine	NN
18542	477	28	to	to	TO
18542	477	29	moisten	moisten	VB
18542	477	30	.	.	.
18542	478	1	Cover	cover	VB
18542	478	2	with	with	IN
18542	478	3	buttered	butter	VBN
18542	478	4	paper	paper	NN
18542	478	5	and	and	CC
18542	478	6	bake	bake	NN
18542	478	7	for	for	IN
18542	478	8	fifteen	fifteen	CD
18542	478	9	minutes	minute	NNS
18542	478	10	.	.	.
18542	479	1	Melt	melt	NN
18542	479	2	two	two	CD
18542	479	3	tablespoonfuls	tablespoonful	NNS
18542	479	4	of	of	IN
18542	479	5	butter	butter	NN
18542	479	6	,	,	,
18542	479	7	add	add	VB
18542	479	8	three	three	CD
18542	479	9	tablespoonfuls	tablespoonful	NNS
18542	479	10	of	of	IN
18542	479	11	flour	flour	NN
18542	479	12	,	,	,
18542	479	13	and	and	CC
18542	479	14	cook	cook	VB
18542	479	15	thoroughly	thoroughly	RB
18542	479	16	.	.	.
18542	480	1	Add	add	VB
18542	480	2	two	two	CD
18542	480	3	cupfuls	cupful	NNS
18542	480	4	of	of	IN
18542	480	5	white	white	JJ
18542	480	6	stock	stock	NN
18542	480	7	and	and	CC
18542	480	8	cook	cook	NN
18542	480	9	until	until	IN
18542	480	10	thick	thick	JJ
18542	480	11	,	,	,
18542	480	12	stirring	stir	VBG
18542	480	13	constantly	constantly	RB
18542	480	14	.	.	.
18542	481	1	Take	take	VB
18542	481	2	from	from	IN
18542	481	3	the	the	DT
18542	481	4	fire	fire	NN
18542	481	5	[	[	-LRB-
18542	481	6	Page	page	NN
18542	481	7	47	47	CD
18542	481	8	]	]	-RRB-
18542	481	9	and	and	CC
18542	481	10	add	add	VB
18542	481	11	the	the	DT
18542	481	12	yolks	yolk	NNS
18542	481	13	of	of	IN
18542	481	14	three	three	CD
18542	481	15	eggs	egg	NNS
18542	481	16	beaten	beat	VBN
18542	481	17	with	with	IN
18542	481	18	a	a	DT
18542	481	19	little	little	JJ
18542	481	20	cold	cold	JJ
18542	481	21	water	water	NN
18542	481	22	,	,	,
18542	481	23	and	and	CC
18542	481	24	the	the	DT
18542	481	25	juice	juice	NN
18542	481	26	of	of	IN
18542	481	27	half	half	PDT
18542	481	28	a	a	DT
18542	481	29	lemon	lemon	NN
18542	481	30	.	.	.
18542	482	1	Add	add	VB
18542	482	2	a	a	DT
18542	482	3	tablespoonful	tablespoonful	NN
18542	482	4	of	of	IN
18542	482	5	butter	butter	NN
18542	482	6	and	and	CC
18542	482	7	the	the	DT
18542	482	8	juice	juice	NN
18542	482	9	in	in	IN
18542	482	10	the	the	DT
18542	482	11	baking	baking	NN
18542	482	12	-	-	HYPH
18542	482	13	pan	pan	NN
18542	482	14	.	.	.
18542	483	1	Pour	pour	VB
18542	483	2	over	over	IN
18542	483	3	the	the	DT
18542	483	4	bass	bass	NN
18542	483	5	and	and	CC
18542	483	6	serve	serve	VB
18542	483	7	.	.	.
18542	484	1	BAKED	BAKED	NNP
18542	484	2	BASS	BASS	NNP
18542	484	3	WITH	with	IN
18542	484	4	SHRIMP	SHRIMP	NNP
18542	484	5	SAUCE	SAUCE	NNP
18542	484	6	Marinate	Marinate	NNP
18542	484	7	the	the	DT
18542	484	8	cleaned	clean	VBN
18542	484	9	fish	fish	NN
18542	484	10	for	for	IN
18542	484	11	an	an	DT
18542	484	12	hour	hour	NN
18542	484	13	in	in	IN
18542	484	14	oil	oil	NN
18542	484	15	and	and	CC
18542	484	16	vinegar	vinegar	NN
18542	484	17	.	.	.
18542	485	1	Put	put	VB
18542	485	2	into	into	IN
18542	485	3	a	a	DT
18542	485	4	baking	baking	NN
18542	485	5	-	-	HYPH
18542	485	6	pan	pan	NN
18542	485	7	with	with	IN
18542	485	8	slices	slice	NNS
18542	485	9	of	of	IN
18542	485	10	salt	salt	NN
18542	485	11	pork	pork	NN
18542	485	12	underneath	underneath	IN
18542	485	13	and	and	CC
18542	485	14	on	on	IN
18542	485	15	top	top	JJ
18542	485	16	and	and	CC
18542	485	17	sufficient	sufficient	JJ
18542	485	18	boiling	boiling	NN
18542	485	19	water	water	NN
18542	485	20	to	to	TO
18542	485	21	keep	keep	VB
18542	485	22	from	from	IN
18542	485	23	burning	burn	VBG
18542	485	24	.	.	.
18542	486	1	Add	add	VB
18542	486	2	a	a	DT
18542	486	3	teaspoonful	teaspoonful	NN
18542	486	4	of	of	IN
18542	486	5	butter	butter	NN
18542	486	6	to	to	IN
18542	486	7	the	the	DT
18542	486	8	water	water	NN
18542	486	9	and	and	CC
18542	486	10	baste	baste	NNP
18542	486	11	two	two	CD
18542	486	12	or	or	CC
18542	486	13	three	three	CD
18542	486	14	times	time	NNS
18542	486	15	during	during	IN
18542	486	16	the	the	DT
18542	486	17	hour	hour	NN
18542	486	18	of	of	IN
18542	486	19	baking	baking	NNP
18542	486	20	.	.	.
18542	487	1	Strain	strain	VB
18542	487	2	the	the	DT
18542	487	3	gravy	gravy	NN
18542	487	4	and	and	CC
18542	487	5	set	set	VB
18542	487	6	aside	aside	RB
18542	487	7	.	.	.
18542	488	1	Melt	Melt	NNP
18542	488	2	one	one	CD
18542	488	3	tablespoonful	tablespoonful	NN
18542	488	4	of	of	IN
18542	488	5	butter	butter	NN
18542	488	6	,	,	,
18542	488	7	add	add	VB
18542	488	8	one	one	CD
18542	488	9	tablespoonful	tablespoonful	NN
18542	488	10	of	of	IN
18542	488	11	flour	flour	NN
18542	488	12	and	and	CC
18542	488	13	cook	cook	NN
18542	488	14	until	until	IN
18542	488	15	brown	brown	NNP
18542	488	16	.	.	.
18542	489	1	Add	add	VB
18542	489	2	one	one	CD
18542	489	3	cupful	cupful	NN
18542	489	4	of	of	IN
18542	489	5	the	the	DT
18542	489	6	liquid	liquid	NN
18542	489	7	left	leave	VBN
18542	489	8	in	in	IN
18542	489	9	the	the	DT
18542	489	10	baking	baking	NN
18542	489	11	-	-	HYPH
18542	489	12	pan	pan	NNP
18542	489	13	,	,	,
18542	489	14	making	make	VBG
18542	489	15	up	up	RP
18542	489	16	the	the	DT
18542	489	17	required	require	VBN
18542	489	18	quantity	quantity	NN
18542	489	19	with	with	IN
18542	489	20	boiling	boiling	NN
18542	489	21	water	water	NN
18542	489	22	if	if	IN
18542	489	23	necessary	necessary	JJ
18542	489	24	.	.	.
18542	490	1	Cook	cook	VB
18542	490	2	until	until	IN
18542	490	3	thick	thick	JJ
18542	490	4	,	,	,
18542	490	5	stirring	stir	VBG
18542	490	6	constantly	constantly	RB
18542	490	7	;	;	:
18542	490	8	season	season	NN
18542	490	9	with	with	IN
18542	490	10	cayenne	cayenne	NN
18542	490	11	and	and	CC
18542	490	12	lemon	lemon	NN
18542	490	13	-	-	HYPH
18542	490	14	juice	juice	NN
18542	490	15	,	,	,
18542	490	16	and	and	CC
18542	490	17	add	add	VB
18542	490	18	half	half	PDT
18542	490	19	a	a	DT
18542	490	20	can	can	NN
18542	490	21	of	of	IN
18542	490	22	shrimps	shrimps	RB
18542	490	23	chopped	chop	VBN
18542	490	24	fine	fine	RB
18542	490	25	.	.	.
18542	491	1	Bring	bring	VB
18542	491	2	to	to	IN
18542	491	3	the	the	DT
18542	491	4	boil	boil	NN
18542	491	5	,	,	,
18542	491	6	pour	pour	VBP
18542	491	7	over	over	IN
18542	491	8	the	the	DT
18542	491	9	fish	fish	NN
18542	491	10	,	,	,
18542	491	11	and	and	CC
18542	491	12	serve	serve	VB
18542	491	13	.	.	.
18542	492	1	BAKED	baked	NN
18542	492	2	AND	and	CC
18542	492	3	STUFFED	stuffed	NN
18542	492	4	BLACK	black	NN
18542	492	5	BASS	bass	NN
18542	492	6	Mix	mix	VBP
18542	492	7	together	together	RB
18542	492	8	one	one	CD
18542	492	9	cupful	cupful	NN
18542	492	10	of	of	IN
18542	492	11	bread	bread	NN
18542	492	12	-	-	HYPH
18542	492	13	crumbs	crumb	NNS
18542	492	14	,	,	,
18542	492	15	two	two	CD
18542	492	16	small	small	JJ
18542	492	17	onions	onion	NNS
18542	492	18	chopped	chop	VBN
18542	492	19	,	,	,
18542	492	20	two	two	CD
18542	492	21	eggs	egg	NNS
18542	492	22	well	well	RB
18542	492	23	beaten	beat	VBN
18542	492	24	,	,	,
18542	492	25	and	and	CC
18542	492	26	cold	cold	JJ
18542	492	27	water	water	NN
18542	492	28	to	to	TO
18542	492	29	moisten	moisten	VB
18542	492	30	.	.	.
18542	493	1	Season	season	NN
18542	493	2	with	with	IN
18542	493	3	Worcestershire	Worcestershire	NNP
18542	493	4	,	,	,
18542	493	5	tabasco	tabasco	NNP
18542	493	6	and	and	CC
18542	493	7	minced	mince	VBD
18542	493	8	parsley	parsley	NNP
18542	493	9	.	.	.
18542	494	1	Stuff	stuff	VB
18542	494	2	a	a	DT
18542	494	3	bass	bass	NN
18542	494	4	with	with	IN
18542	494	5	this	this	DT
18542	494	6	[	[	-LRB-
18542	494	7	Page	page	NN
18542	494	8	48	48	CD
18542	494	9	]	]	-RRB-
18542	494	10	mixture	mixture	NN
18542	494	11	,	,	,
18542	494	12	rub	rub	VB
18542	494	13	with	with	IN
18542	494	14	melted	melted	JJ
18542	494	15	butter	butter	NN
18542	494	16	,	,	,
18542	494	17	and	and	CC
18542	494	18	bake	bake	VB
18542	494	19	with	with	IN
18542	494	20	a	a	DT
18542	494	21	little	little	JJ
18542	494	22	boiling	boiling	NN
18542	494	23	water	water	NN
18542	494	24	,	,	,
18542	494	25	basting	baste	VBG
18542	494	26	as	as	IN
18542	494	27	required	require	VBN
18542	494	28	.	.	.
18542	495	1	BAKED	BAKED	NNP
18542	495	2	BASS	BASS	NNP
18542	495	3	À	À	NNP
18542	495	4	LA	LA	NNP
18542	495	5	NEWPORT	NEWPORT	NNP
18542	495	6	Clean	clean	VBP
18542	495	7	the	the	DT
18542	495	8	fish	fish	NN
18542	495	9	,	,	,
18542	495	10	gash	gash	VB
18542	495	11	the	the	DT
18542	495	12	top	top	NN
18542	495	13	,	,	,
18542	495	14	season	season	NN
18542	495	15	with	with	IN
18542	495	16	salt	salt	NN
18542	495	17	and	and	CC
18542	495	18	pepper	pepper	NN
18542	495	19	,	,	,
18542	495	20	and	and	CC
18542	495	21	cover	cover	VB
18542	495	22	with	with	IN
18542	495	23	thin	thin	JJ
18542	495	24	slices	slice	NNS
18542	495	25	of	of	IN
18542	495	26	salt	salt	NN
18542	495	27	pork	pork	NN
18542	495	28	.	.	.
18542	496	1	Pour	pour	VB
18542	496	2	a	a	DT
18542	496	3	little	little	JJ
18542	496	4	boiling	boiling	NN
18542	496	5	water	water	NN
18542	496	6	into	into	IN
18542	496	7	the	the	DT
18542	496	8	pan	pan	NN
18542	496	9	and	and	CC
18542	496	10	bake	bake	VB
18542	496	11	slowly	slowly	RB
18542	496	12	,	,	,
18542	496	13	basting	baste	VBG
18542	496	14	as	as	IN
18542	496	15	required	require	VBN
18542	496	16	.	.	.
18542	497	1	Serve	serve	VB
18542	497	2	with	with	IN
18542	497	3	the	the	DT
18542	497	4	pork	pork	NN
18542	497	5	.	.	.
18542	498	1	Bacon	Bacon	NNP
18542	498	2	may	may	MD
18542	498	3	be	be	VB
18542	498	4	used	use	VBN
18542	498	5	instead	instead	RB
18542	498	6	.	.	.
18542	499	1	BAKED	BAKED	NNP
18542	499	2	BASS	BASS	NNP
18542	499	3	À	À	NNP
18542	499	4	LA	LA	NNP
18542	499	5	MANHATTAN	MANHATTAN	NNP
18542	499	6	Butter	Butter	NNP
18542	499	7	a	a	DT
18542	499	8	baking	baking	NN
18542	499	9	-	-	HYPH
18542	499	10	dish	dish	NN
18542	499	11	,	,	,
18542	499	12	put	put	VBN
18542	499	13	in	in	IN
18542	499	14	the	the	DT
18542	499	15	cleansed	cleanse	VBN
18542	499	16	fish	fish	NN
18542	499	17	,	,	,
18542	499	18	rub	rub	VBN
18542	499	19	with	with	IN
18542	499	20	melted	melted	JJ
18542	499	21	butter	butter	NN
18542	499	22	,	,	,
18542	499	23	season	season	NN
18542	499	24	with	with	IN
18542	499	25	salt	salt	NN
18542	499	26	and	and	CC
18542	499	27	pepper	pepper	NN
18542	499	28	,	,	,
18542	499	29	and	and	CC
18542	499	30	cover	cover	VB
18542	499	31	with	with	IN
18542	499	32	thin	thin	JJ
18542	499	33	slices	slice	NNS
18542	499	34	of	of	IN
18542	499	35	bacon	bacon	NN
18542	499	36	and	and	CC
18542	499	37	bread	bread	NN
18542	499	38	crumbs	crumb	NNS
18542	499	39	.	.	.
18542	500	1	Add	add	VB
18542	500	2	a	a	DT
18542	500	3	little	little	JJ
18542	500	4	boiling	boiling	NN
18542	500	5	water	water	NN
18542	500	6	and	and	CC
18542	500	7	bake	bake	VB
18542	500	8	in	in	RP
18542	500	9	a	a	DT
18542	500	10	very	very	RB
18542	500	11	hot	hot	JJ
18542	500	12	oven	oven	NN
18542	500	13	,	,	,
18542	500	14	basting	baste	VBG
18542	500	15	as	as	IN
18542	500	16	required	require	VBN
18542	500	17	.	.	.
18542	501	1	BAKED	BAKED	NNP
18542	501	2	BASS	BASS	NNP
18542	501	3	AND	and	CC
18542	501	4	TOMATOES	tomatoes	NN
18542	501	5	Select	Select	NNP
18542	501	6	one	one	CD
18542	501	7	large	large	JJ
18542	501	8	black	black	JJ
18542	501	9	bass	bass	NN
18542	501	10	or	or	CC
18542	501	11	two	two	CD
18542	501	12	small	small	JJ
18542	501	13	ones	one	NNS
18542	501	14	;	;	:
18542	501	15	clean	clean	VB
18542	501	16	the	the	DT
18542	501	17	head	head	NN
18542	501	18	and	and	CC
18542	501	19	let	let	VB
18542	501	20	it	-PRON-	PRP
18542	501	21	remain	remain	VB
18542	501	22	on	on	IN
18542	501	23	the	the	DT
18542	501	24	fish	fish	NN
18542	501	25	.	.	.
18542	502	1	Slice	slice	VB
18542	502	2	four	four	CD
18542	502	3	tomatoes	tomato	NNS
18542	502	4	and	and	CC
18542	502	5	cut	cut	VBN
18542	502	6	in	in	IN
18542	502	7	halves	half	NNS
18542	502	8	.	.	.
18542	503	1	Make	make	VB
18542	503	2	a	a	DT
18542	503	3	plain	plain	JJ
18542	503	4	bread	bread	NN
18542	503	5	dressing	dressing	NN
18542	503	6	;	;	:
18542	503	7	open	open	VB
18542	503	8	the	the	DT
18542	503	9	fish	fish	NN
18542	503	10	,	,	,
18542	503	11	rub	rub	VB
18542	503	12	the	the	DT
18542	503	13	inside	inside	NN
18542	503	14	lightly	lightly	RB
18542	503	15	with	with	IN
18542	503	16	salt	salt	NN
18542	503	17	and	and	CC
18542	503	18	soft	soft	JJ
18542	503	19	butter	butter	NN
18542	503	20	;	;	:
18542	503	21	lay	lie	VBD
18542	503	22	a	a	DT
18542	503	23	thick	thick	JJ
18542	503	24	layer	layer	NN
18542	503	25	of	of	IN
18542	503	26	tomatoes	tomato	NNS
18542	503	27	in	in	RP
18542	503	28	,	,	,
18542	503	29	then	then	RB
18542	503	30	a	a	DT
18542	503	31	layer	layer	NN
18542	503	32	of	of	IN
18542	503	33	the	the	DT
18542	503	34	bread	bread	NN
18542	503	35	dressing	dressing	NN
18542	503	36	,	,	,
18542	503	37	alternating	alternate	VBG
18542	503	38	them	-PRON-	PRP
18542	503	39	until	until	IN
18542	503	40	the	the	DT
18542	503	41	fish	fish	NN
18542	503	42	is	be	VBZ
18542	503	43	well	well	RB
18542	503	44	stuffed	stuff	VBN
18542	503	45	;	;	:
18542	503	46	then	then	RB
18542	503	47	bind	bind	VB
18542	503	48	with	with	IN
18542	503	49	a	a	DT
18542	503	50	tape	tape	NN
18542	503	51	.	.	.
18542	504	1	Lard	lard	VB
18542	504	2	the	the	DT
18542	504	3	fish	fish	NN
18542	504	4	with	with	IN
18542	504	5	strips	strip	NNS
18542	504	6	of	of	IN
18542	504	7	salt	salt	NN
18542	504	8	pork	pork	NN
18542	504	9	.	.	.
18542	505	1	Lay	Lay	NNP
18542	505	2	in	in	IN
18542	505	3	a	a	DT
18542	505	4	baking	baking	NN
18542	505	5	-	-	HYPH
18542	505	6	pan	pan	NN
18542	505	7	,	,	,
18542	505	8	add	add	VB
18542	505	9	one	one	CD
18542	505	10	cupful	cupful	NN
18542	505	11	of	of	IN
18542	505	12	hot	hot	JJ
18542	505	13	water	water	NN
18542	505	14	[	[	-LRB-
18542	505	15	Page	page	NN
18542	505	16	49	49	CD
18542	505	17	]	]	-RRB-
18542	505	18	and	and	CC
18542	505	19	one	one	CD
18542	505	20	tablespoonful	tablespoonful	NN
18542	505	21	of	of	IN
18542	505	22	butter	butter	NN
18542	505	23	,	,	,
18542	505	24	and	and	CC
18542	505	25	bake	bake	VB
18542	505	26	,	,	,
18542	505	27	basting	baste	VBG
18542	505	28	often	often	RB
18542	505	29	.	.	.
18542	506	1	In	in	IN
18542	506	2	fifteen	fifteen	CD
18542	506	3	minutes	minute	NNS
18542	506	4	take	take	VBP
18542	506	5	the	the	DT
18542	506	6	pan	pan	NN
18542	506	7	out	out	IN
18542	506	8	of	of	IN
18542	506	9	the	the	DT
18542	506	10	oven	oven	NN
18542	506	11	and	and	CC
18542	506	12	spread	spread	VBD
18542	506	13	the	the	DT
18542	506	14	fish	fish	NN
18542	506	15	with	with	IN
18542	506	16	a	a	DT
18542	506	17	layer	layer	NN
18542	506	18	of	of	IN
18542	506	19	thinly	thinly	RB
18542	506	20	sliced	slice	VBN
18542	506	21	tomatoes	tomato	NNS
18542	506	22	,	,	,
18542	506	23	seasoned	season	VBN
18542	506	24	with	with	IN
18542	506	25	a	a	DT
18542	506	26	sprinkling	sprinkling	NN
18542	506	27	of	of	IN
18542	506	28	salt	salt	NN
18542	506	29	,	,	,
18542	506	30	some	some	DT
18542	506	31	melted	melted	JJ
18542	506	32	butter	butter	NN
18542	506	33	,	,	,
18542	506	34	and	and	CC
18542	506	35	a	a	DT
18542	506	36	light	light	JJ
18542	506	37	sprinkling	sprinkling	NN
18542	506	38	of	of	IN
18542	506	39	grated	grate	VBN
18542	506	40	cheese	cheese	NN
18542	506	41	.	.	.
18542	507	1	Bake	bake	VB
18542	507	2	until	until	IN
18542	507	3	the	the	DT
18542	507	4	tomatoes	tomato	NNS
18542	507	5	are	be	VBP
18542	507	6	done	do	VBN
18542	507	7	,	,	,
18542	507	8	then	then	RB
18542	507	9	carefully	carefully	RB
18542	507	10	remove	remove	VB
18542	507	11	to	to	IN
18542	507	12	a	a	DT
18542	507	13	platter	platter	NN
18542	507	14	,	,	,
18542	507	15	taking	take	VBG
18542	507	16	off	off	RP
18542	507	17	the	the	DT
18542	507	18	tape	tape	NN
18542	507	19	first	first	RB
18542	507	20	.	.	.
18542	508	1	Garnish	garnish	VB
18542	508	2	with	with	IN
18542	508	3	parsley	parsley	NN
18542	508	4	and	and	CC
18542	508	5	serve	serve	VB
18542	508	6	.	.	.
18542	509	1	BAKED	BAKED	NNP
18542	509	2	BLACK	BLACK	NNP
18542	509	3	BASS	BASS	NNP
18542	509	4	À	à	NN
18542	509	5	LA	LA	NNP
18542	509	6	BABETTE	BABETTE	NNP
18542	509	7	Clean	clean	VBP
18542	509	8	the	the	DT
18542	509	9	fish	fish	NN
18542	509	10	,	,	,
18542	509	11	salt	salt	VB
18542	509	12	it	-PRON-	PRP
18542	509	13	well	well	RB
18542	509	14	,	,	,
18542	509	15	and	and	CC
18542	509	16	put	put	VBD
18542	509	17	into	into	IN
18542	509	18	a	a	DT
18542	509	19	baking	baking	NN
18542	509	20	-	-	HYPH
18542	509	21	pan	pan	NN
18542	509	22	with	with	IN
18542	509	23	a	a	DT
18542	509	24	cupful	cupful	NN
18542	509	25	of	of	IN
18542	509	26	water	water	NN
18542	509	27	.	.	.
18542	510	1	Put	put	VB
18542	510	2	lumps	lump	NNS
18542	510	3	of	of	IN
18542	510	4	butter	butter	NN
18542	510	5	on	on	IN
18542	510	6	top	top	NN
18542	510	7	,	,	,
18542	510	8	and	and	CC
18542	510	9	season	season	NN
18542	510	10	with	with	IN
18542	510	11	salt	salt	NN
18542	510	12	,	,	,
18542	510	13	pepper	pepper	NN
18542	510	14	,	,	,
18542	510	15	and	and	CC
18542	510	16	minced	mince	VBD
18542	510	17	parsley	parsley	NN
18542	510	18	.	.	.
18542	511	1	Bake	bake	VB
18542	511	2	for	for	IN
18542	511	3	an	an	DT
18542	511	4	hour	hour	NN
18542	511	5	,	,	,
18542	511	6	basting	baste	VBG
18542	511	7	often	often	RB
18542	511	8	.	.	.
18542	512	1	Add	add	VB
18542	512	2	a	a	DT
18542	512	3	wineglassful	wineglassful	NN
18542	512	4	of	of	IN
18542	512	5	Sherry	Sherry	NNP
18542	512	6	and	and	CC
18542	512	7	a	a	DT
18542	512	8	little	little	JJ
18542	512	9	catsup	catsup	NN
18542	512	10	to	to	IN
18542	512	11	the	the	DT
18542	512	12	sauce	sauce	NN
18542	512	13	remaining	remain	VBG
18542	512	14	in	in	IN
18542	512	15	the	the	DT
18542	512	16	pan	pan	NN
18542	512	17	.	.	.
18542	513	1	Thicken	Thicken	VBN
18542	513	2	with	with	IN
18542	513	3	a	a	DT
18542	513	4	teaspoonful	teaspoonful	NN
18542	513	5	of	of	IN
18542	513	6	flour	flour	NN
18542	513	7	,	,	,
18542	513	8	rubbed	rub	VBD
18542	513	9	smooth	smooth	JJ
18542	513	10	with	with	IN
18542	513	11	a	a	DT
18542	513	12	little	little	JJ
18542	513	13	cold	cold	JJ
18542	513	14	water	water	NN
18542	513	15	.	.	.
18542	514	1	BAKED	baked	NN
18542	514	2	FILLETS	fillet	NNS
18542	514	3	OF	of	IN
18542	514	4	BASS	BASS	NNP
18542	514	5	Cut	Cut	NNP
18542	514	6	bass	bass	NN
18542	514	7	into	into	IN
18542	514	8	small	small	JJ
18542	514	9	fillets	fillet	NNS
18542	514	10	,	,	,
18542	514	11	sprinkle	sprinkle	VB
18542	514	12	with	with	IN
18542	514	13	salt	salt	NN
18542	514	14	and	and	CC
18542	514	15	pepper	pepper	NN
18542	514	16	,	,	,
18542	514	17	put	put	VBN
18542	514	18	into	into	IN
18542	514	19	a	a	DT
18542	514	20	shallow	shallow	JJ
18542	514	21	pan	pan	NN
18542	514	22	,	,	,
18542	514	23	cover	cover	VBP
18542	514	24	with	with	IN
18542	514	25	buttered	butter	VBN
18542	514	26	paper	paper	NN
18542	514	27	and	and	CC
18542	514	28	bake	bake	NN
18542	514	29	for	for	IN
18542	514	30	twelve	twelve	CD
18542	514	31	minutes	minute	NNS
18542	514	32	in	in	IN
18542	514	33	a	a	DT
18542	514	34	hot	hot	JJ
18542	514	35	oven	oven	NN
18542	514	36	.	.	.
18542	515	1	Serve	serve	VB
18542	515	2	with	with	IN
18542	515	3	a	a	DT
18542	515	4	border	border	NN
18542	515	5	of	of	IN
18542	515	6	boiled	boil	VBN
18542	515	7	rice	rice	NN
18542	515	8	and	and	CC
18542	515	9	Hollandaise	Hollandaise	NNP
18542	515	10	Sauce	Sauce	NNP
18542	515	11	.	.	.
18542	516	1	BLACK	BLACK	NNP
18542	516	2	BASS	BASS	NNP
18542	516	3	À	À	NNP
18542	516	4	LA	LA	NNP
18542	516	5	MONTMORENCY	MONTMORENCY	NNP
18542	516	6	Clean	clean	JJ
18542	516	7	,	,	,
18542	516	8	skin	skin	NN
18542	516	9	,	,	,
18542	516	10	and	and	CC
18542	516	11	bone	bone	NN
18542	516	12	a	a	DT
18542	516	13	bass	bass	NN
18542	516	14	,	,	,
18542	516	15	and	and	CC
18542	516	16	cut	cut	VBN
18542	516	17	into	into	IN
18542	516	18	[	[	-LRB-
18542	516	19	Page	page	NN
18542	516	20	50	50	CD
18542	516	21	]	]	-RRB-
18542	516	22	pieces	piece	NNS
18542	516	23	.	.	.
18542	517	1	Butter	butter	VB
18542	517	2	a	a	DT
18542	517	3	baking	baking	NN
18542	517	4	-	-	HYPH
18542	517	5	dish	dish	NN
18542	517	6	,	,	,
18542	517	7	put	put	VBN
18542	517	8	in	in	IN
18542	517	9	the	the	DT
18542	517	10	fish	fish	NN
18542	517	11	,	,	,
18542	517	12	season	season	NN
18542	517	13	with	with	IN
18542	517	14	salt	salt	NN
18542	517	15	,	,	,
18542	517	16	pepper	pepper	NN
18542	517	17	,	,	,
18542	517	18	and	and	CC
18542	517	19	white	white	JJ
18542	517	20	wine	wine	NN
18542	517	21	;	;	:
18542	517	22	cover	cover	VB
18542	517	23	with	with	IN
18542	517	24	buttered	butter	VBN
18542	517	25	paper	paper	NN
18542	517	26	and	and	CC
18542	517	27	set	set	VBD
18542	517	28	in	in	IN
18542	517	29	the	the	DT
18542	517	30	oven	oven	NN
18542	517	31	until	until	IN
18542	517	32	the	the	DT
18542	517	33	fish	fish	NN
18542	517	34	is	be	VBZ
18542	517	35	partly	partly	RB
18542	517	36	cooked	cook	VBN
18542	517	37	.	.	.
18542	518	1	Take	take	VB
18542	518	2	out	out	RP
18542	518	3	the	the	DT
18542	518	4	fish	fish	NN
18542	518	5	and	and	CC
18542	518	6	arrange	arrange	NN
18542	518	7	in	in	IN
18542	518	8	a	a	DT
18542	518	9	baking	baking	NN
18542	518	10	-	-	HYPH
18542	518	11	pan	pan	NN
18542	518	12	.	.	.
18542	519	1	Add	add	VB
18542	519	2	to	to	IN
18542	519	3	the	the	DT
18542	519	4	remaining	remain	VBG
18542	519	5	liquor	liquor	NN
18542	519	6	a	a	DT
18542	519	7	chopped	chop	VBN
18542	519	8	onion	onion	NN
18542	519	9	,	,	,
18542	519	10	half	half	PDT
18542	519	11	a	a	DT
18542	519	12	dozen	dozen	NN
18542	519	13	mushrooms	mushroom	NNS
18542	519	14	,	,	,
18542	519	15	and	and	CC
18542	519	16	two	two	CD
18542	519	17	sprigs	sprig	NNS
18542	519	18	of	of	IN
18542	519	19	parsley	parsley	NN
18542	519	20	finely	finely	RB
18542	519	21	chopped	chop	VBD
18542	519	22	.	.	.
18542	520	1	Add	add	VB
18542	520	2	a	a	DT
18542	520	3	little	little	JJ
18542	520	4	stock	stock	NN
18542	520	5	and	and	CC
18542	520	6	thicken	thicken	NN
18542	520	7	with	with	IN
18542	520	8	a	a	DT
18542	520	9	teaspoonful	teaspoonful	NN
18542	520	10	of	of	IN
18542	520	11	flour	flour	NN
18542	520	12	rubbed	rub	VBN
18542	520	13	smooth	smooth	JJ
18542	520	14	in	in	IN
18542	520	15	a	a	DT
18542	520	16	little	little	JJ
18542	520	17	cold	cold	JJ
18542	520	18	water	water	NN
18542	520	19	.	.	.
18542	521	1	Pour	pour	VB
18542	521	2	this	this	DT
18542	521	3	sauce	sauce	NN
18542	521	4	over	over	IN
18542	521	5	the	the	DT
18542	521	6	fish	fish	NN
18542	521	7	,	,	,
18542	521	8	lay	lie	VBD
18542	521	9	a	a	DT
18542	521	10	large	large	JJ
18542	521	11	mushroom	mushroom	NN
18542	521	12	on	on	IN
18542	521	13	each	each	DT
18542	521	14	piece	piece	NN
18542	521	15	,	,	,
18542	521	16	cover	cover	VB
18542	521	17	with	with	IN
18542	521	18	crumbs	crumb	NNS
18542	521	19	,	,	,
18542	521	20	dot	dot	VBP
18542	521	21	with	with	IN
18542	521	22	butter	butter	NN
18542	521	23	,	,	,
18542	521	24	and	and	CC
18542	521	25	bake	bake	VB
18542	521	26	in	in	RP
18542	521	27	the	the	DT
18542	521	28	oven	oven	NN
18542	521	29	.	.	.
18542	522	1	Sprinkle	sprinkle	VB
18542	522	2	with	with	IN
18542	522	3	lemon	lemon	NN
18542	522	4	-	-	HYPH
18542	522	5	juice	juice	NN
18542	522	6	before	before	IN
18542	522	7	serving	serve	VBG
18542	522	8	.	.	.
18542	523	1	STUFFED	STUFFED	NNP
18542	523	2	SEA	SEA	NNP
18542	523	3	-	-	HYPH
18542	523	4	BASS	bass	NN
18542	523	5	Clean	clean	VB
18542	523	6	the	the	DT
18542	523	7	fish	fish	NN
18542	523	8	and	and	CC
18542	523	9	cover	cover	VB
18542	523	10	it	-PRON-	PRP
18542	523	11	with	with	IN
18542	523	12	a	a	DT
18542	523	13	marinade	marinade	NN
18542	523	14	of	of	IN
18542	523	15	olive	olive	JJ
18542	523	16	-	-	HYPH
18542	523	17	oil	oil	NN
18542	523	18	and	and	CC
18542	523	19	vinegar	vinegar	NN
18542	523	20	.	.	.
18542	524	1	Soak	soak	VB
18542	524	2	for	for	IN
18542	524	3	an	an	DT
18542	524	4	hour	hour	NN
18542	524	5	.	.	.
18542	525	1	Fill	fill	VB
18542	525	2	the	the	DT
18542	525	3	fish	fish	NN
18542	525	4	with	with	IN
18542	525	5	chopped	chop	VBN
18542	525	6	salt	salt	NN
18542	525	7	pork	pork	NN
18542	525	8	and	and	CC
18542	525	9	mushrooms	mushroom	NNS
18542	525	10	,	,	,
18542	525	11	put	put	VBD
18542	525	12	into	into	IN
18542	525	13	a	a	DT
18542	525	14	baking	baking	NN
18542	525	15	-	-	HYPH
18542	525	16	pan	pan	NN
18542	525	17	with	with	IN
18542	525	18	slices	slice	NNS
18542	525	19	of	of	IN
18542	525	20	salt	salt	NN
18542	525	21	pork	pork	NN
18542	525	22	underneath	underneath	IN
18542	525	23	and	and	CC
18542	525	24	on	on	IN
18542	525	25	top	top	NN
18542	525	26	,	,	,
18542	525	27	and	and	CC
18542	525	28	sufficient	sufficient	JJ
18542	525	29	boiling	boiling	NN
18542	525	30	water	water	NN
18542	525	31	.	.	.
18542	526	1	Bake	bake	VB
18542	526	2	for	for	IN
18542	526	3	forty	forty	CD
18542	526	4	minutes	minute	NNS
18542	526	5	,	,	,
18542	526	6	cover	cover	VBP
18542	526	7	with	with	IN
18542	526	8	slices	slice	NNS
18542	526	9	of	of	IN
18542	526	10	tomatoes	tomato	NNS
18542	526	11	and	and	CC
18542	526	12	half	half	NN
18542	526	13	of	of	IN
18542	526	14	a	a	DT
18542	526	15	sweet	sweet	JJ
18542	526	16	green	green	JJ
18542	526	17	pepper	pepper	NN
18542	526	18	chopped	chop	VBN
18542	526	19	fine	fine	JJ
18542	526	20	.	.	.
18542	527	1	Dot	dot	NN
18542	527	2	with	with	IN
18542	527	3	butter	butter	NN
18542	527	4	and	and	CC
18542	527	5	bake	bake	NN
18542	527	6	for	for	IN
18542	527	7	twenty	twenty	CD
18542	527	8	minutes	minute	NNS
18542	527	9	more	more	RBR
18542	527	10	.	.	.
18542	528	1	Take	take	VB
18542	528	2	up	up	RP
18542	528	3	the	the	DT
18542	528	4	fish	fish	NN
18542	528	5	and	and	CC
18542	528	6	rub	rub	VB
18542	528	7	the	the	DT
18542	528	8	sauce	sauce	NN
18542	528	9	through	through	IN
18542	528	10	a	a	DT
18542	528	11	colander	colander	NN
18542	528	12	.	.	.
18542	529	1	Stir	stir	VB
18542	529	2	in	in	IN
18542	529	3	a	a	DT
18542	529	4	tablespoonful	tablespoonful	NN
18542	529	5	of	of	IN
18542	529	6	butter	butter	NN
18542	529	7	rolled	roll	VBN
18542	529	8	in	in	IN
18542	529	9	flour	flour	NN
18542	529	10	,	,	,
18542	529	11	add	add	VB
18542	529	12	one	one	CD
18542	529	13	teaspoonful	teaspoonful	NN
18542	529	14	of	of	IN
18542	529	15	sugar	sugar	NN
18542	529	16	and	and	CC
18542	529	17	two	two	CD
18542	529	18	teaspoonfuls	teaspoonful	NNS
18542	529	19	of	of	IN
18542	529	20	grated	grate	VBN
18542	529	21	onion	onion	NN
18542	529	22	.	.	.
18542	530	1	Dilute	dilute	VB
18542	530	2	with	with	IN
18542	530	3	boiling	boil	VBG
18542	530	4	[	[	-LRB-
18542	530	5	Page	Page	NNP
18542	530	6	51	51	CD
18542	530	7	]	]	-RRB-
18542	530	8	water	water	NN
18542	530	9	if	if	IN
18542	530	10	too	too	RB
18542	530	11	thick	thick	JJ
18542	530	12	,	,	,
18542	530	13	bring	bring	VBP
18542	530	14	to	to	IN
18542	530	15	the	the	DT
18542	530	16	boil	boil	NN
18542	530	17	,	,	,
18542	530	18	pour	pour	VBP
18542	530	19	over	over	IN
18542	530	20	the	the	DT
18542	530	21	fish	fish	NN
18542	530	22	,	,	,
18542	530	23	and	and	CC
18542	530	24	serve	serve	VB
18542	530	25	.	.	.
18542	531	1	BASS	BASS	NNP
18542	531	2	À	À	NNP
18542	531	3	LA	LA	NNP
18542	531	4	BORDELAISE	BORDELAISE	NNP
18542	531	5	Split	Split	VBD
18542	531	6	a	a	DT
18542	531	7	large	large	JJ
18542	531	8	sea	sea	NN
18542	531	9	-	-	HYPH
18542	531	10	bass	bass	NN
18542	531	11	.	.	.
18542	532	1	Put	put	VB
18542	532	2	into	into	IN
18542	532	3	a	a	DT
18542	532	4	baking	baking	NN
18542	532	5	-	-	HYPH
18542	532	6	dish	dish	NN
18542	532	7	with	with	IN
18542	532	8	a	a	DT
18542	532	9	wineglassful	wineglassful	NN
18542	532	10	of	of	IN
18542	532	11	Claret	claret	NN
18542	532	12	and	and	CC
18542	532	13	salt	salt	NN
18542	532	14	and	and	CC
18542	532	15	pepper	pepper	NN
18542	532	16	to	to	IN
18542	532	17	season	season	NN
18542	532	18	.	.	.
18542	533	1	Sprinkle	sprinkle	VB
18542	533	2	with	with	IN
18542	533	3	chopped	chopped	JJ
18542	533	4	shallot	shallot	NN
18542	533	5	,	,	,
18542	533	6	cover	cover	VBP
18542	533	7	with	with	IN
18542	533	8	buttered	butter	VBN
18542	533	9	paper	paper	NN
18542	533	10	,	,	,
18542	533	11	and	and	CC
18542	533	12	cook	cook	NN
18542	533	13	in	in	IN
18542	533	14	a	a	DT
18542	533	15	moderate	moderate	JJ
18542	533	16	oven	oven	NN
18542	533	17	for	for	IN
18542	533	18	fifteen	fifteen	CD
18542	533	19	minutes	minute	NNS
18542	533	20	.	.	.
18542	534	1	Lay	lay	VB
18542	534	2	the	the	DT
18542	534	3	bass	bass	NN
18542	534	4	on	on	IN
18542	534	5	a	a	DT
18542	534	6	platter	platter	NN
18542	534	7	,	,	,
18542	534	8	put	put	VBD
18542	534	9	the	the	DT
18542	534	10	juice	juice	NN
18542	534	11	in	in	IN
18542	534	12	a	a	DT
18542	534	13	saucepan	saucepan	NN
18542	534	14	with	with	IN
18542	534	15	half	half	PDT
18542	534	16	a	a	DT
18542	534	17	teaspoonful	teaspoonful	JJ
18542	534	18	of	of	IN
18542	534	19	beef	beef	NN
18542	534	20	extract	extract	NN
18542	534	21	,	,	,
18542	534	22	four	four	CD
18542	534	23	chopped	chop	VBN
18542	534	24	mushrooms	mushroom	NNS
18542	534	25	,	,	,
18542	534	26	and	and	CC
18542	534	27	a	a	DT
18542	534	28	bruised	bruise	VBN
18542	534	29	bean	bean	NN
18542	534	30	of	of	IN
18542	534	31	garlic	garlic	NN
18542	534	32	.	.	.
18542	535	1	Thicken	thicken	NN
18542	535	2	with	with	IN
18542	535	3	flour	flour	NN
18542	535	4	browned	brown	VBN
18542	535	5	in	in	IN
18542	535	6	butter	butter	NN
18542	535	7	,	,	,
18542	535	8	bring	bring	VB
18542	535	9	to	to	IN
18542	535	10	the	the	DT
18542	535	11	boil	boil	NN
18542	535	12	,	,	,
18542	535	13	pour	pour	VBP
18542	535	14	over	over	IN
18542	535	15	the	the	DT
18542	535	16	fish	fish	NN
18542	535	17	,	,	,
18542	535	18	and	and	CC
18542	535	19	serve	serve	VB
18542	535	20	very	very	RB
18542	535	21	hot	hot	JJ
18542	535	22	.	.	.
18542	536	1	BOILED	BOILED	NNP
18542	536	2	BASS	BASS	NNP
18542	536	3	Clean	clean	VBP
18542	536	4	the	the	DT
18542	536	5	fish	fish	NN
18542	536	6	,	,	,
18542	536	7	put	put	VBD
18542	536	8	it	-PRON-	PRP
18542	536	9	into	into	IN
18542	536	10	warm	warm	JJ
18542	536	11	salted	salt	VBN
18542	536	12	water	water	NN
18542	536	13	and	and	CC
18542	536	14	simmer	simmer	NN
18542	536	15	for	for	IN
18542	536	16	twenty	twenty	CD
18542	536	17	minutes	minute	NNS
18542	536	18	.	.	.
18542	537	1	BOILED	BOILED	NNP
18542	537	2	SEA	SEA	NNP
18542	537	3	-	-	HYPH
18542	537	4	BASS	bass	NN
18542	537	5	WITH	with	IN
18542	537	6	EGG	EGG	NNP
18542	537	7	SAUCE	SAUCE	VBN
18542	537	8	Boil	Boil	NNP
18542	537	9	the	the	DT
18542	537	10	fish	fish	NN
18542	537	11	according	accord	VBG
18542	537	12	to	to	IN
18542	537	13	directions	direction	NNS
18542	537	14	previously	previously	RB
18542	537	15	given	give	VBN
18542	537	16	.	.	.
18542	538	1	Melt	Melt	NNP
18542	538	2	one	one	CD
18542	538	3	tablespoonful	tablespoonful	NN
18542	538	4	of	of	IN
18542	538	5	butter	butter	NN
18542	538	6	,	,	,
18542	538	7	add	add	VB
18542	538	8	two	two	CD
18542	538	9	tablespoonfuls	tablespoonful	NNS
18542	538	10	of	of	IN
18542	538	11	flour	flour	NN
18542	538	12	,	,	,
18542	538	13	and	and	CC
18542	538	14	cook	cook	VB
18542	538	15	thoroughly	thoroughly	RB
18542	538	16	.	.	.
18542	539	1	Add	add	VB
18542	539	2	two	two	CD
18542	539	3	cupfuls	cupful	NNS
18542	539	4	of	of	IN
18542	539	5	the	the	DT
18542	539	6	water	water	NN
18542	539	7	in	in	IN
18542	539	8	which	which	WDT
18542	539	9	the	the	DT
18542	539	10	fish	fish	NN
18542	539	11	was	be	VBD
18542	539	12	boiled	boil	VBN
18542	539	13	,	,	,
18542	539	14	and	and	CC
18542	539	15	cook	cook	VB
18542	539	16	until	until	IN
18542	539	17	thick	thick	JJ
18542	539	18	,	,	,
18542	539	19	stirring	stir	VBG
18542	539	20	constantly	constantly	RB
18542	539	21	.	.	.
18542	540	1	Season	season	NN
18542	540	2	with	with	IN
18542	540	3	salt	salt	NN
18542	540	4	,	,	,
18542	540	5	pepper	pepper	NN
18542	540	6	,	,	,
18542	540	7	minced	mince	VBD
18542	540	8	parsley	parsley	NNP
18542	540	9	,	,	,
18542	540	10	and	and	CC
18542	540	11	lemon	lemon	NN
18542	540	12	-	-	HYPH
18542	540	13	juice	juice	NN
18542	540	14	;	;	:
18542	540	15	add	add	VB
18542	540	16	three	three	CD
18542	540	17	hard	hard	RB
18542	540	18	-	-	HYPH
18542	540	19	boiled	boil	VBN
18542	540	20	eggs	egg	NNS
18542	540	21	[	[	-LRB-
18542	540	22	Page	page	NN
18542	540	23	52	52	CD
18542	540	24	]	]	-RRB-
18542	540	25	coarsely	coarsely	RB
18542	540	26	chopped	chop	VBN
18542	540	27	,	,	,
18542	540	28	pour	pour	VB
18542	540	29	over	over	IN
18542	540	30	the	the	DT
18542	540	31	fish	fish	NN
18542	540	32	,	,	,
18542	540	33	and	and	CC
18542	540	34	serve	serve	VB
18542	540	35	.	.	.
18542	541	1	BOILED	BOILED	NNP
18542	541	2	BASS	BASS	NNP
18542	541	3	WITH	with	IN
18542	541	4	MUSHROOMS	MUSHROOMS	NNP
18542	541	5	Boil	Boil	NNP
18542	541	6	a	a	DT
18542	541	7	bass	bass	NN
18542	541	8	in	in	IN
18542	541	9	water	water	NN
18542	541	10	to	to	TO
18542	541	11	cover	cover	VB
18542	541	12	,	,	,
18542	541	13	adding	add	VBG
18542	541	14	to	to	IN
18542	541	15	the	the	DT
18542	541	16	water	water	NN
18542	541	17	four	four	CD
18542	541	18	tablespoonfuls	tablespoonful	NNS
18542	541	19	of	of	IN
18542	541	20	vinegar	vinegar	NN
18542	541	21	,	,	,
18542	541	22	six	six	CD
18542	541	23	pepper	pepper	NN
18542	541	24	-	-	HYPH
18542	541	25	corns	corn	NNS
18542	541	26	,	,	,
18542	541	27	and	and	CC
18542	541	28	a	a	DT
18542	541	29	little	little	JJ
18542	541	30	salt	salt	NN
18542	541	31	.	.	.
18542	542	1	Melt	Melt	NNP
18542	542	2	one	one	CD
18542	542	3	tablespoonful	tablespoonful	NN
18542	542	4	of	of	IN
18542	542	5	butter	butter	NN
18542	542	6	,	,	,
18542	542	7	add	add	VB
18542	542	8	one	one	CD
18542	542	9	tablespoonful	tablespoonful	NN
18542	542	10	of	of	IN
18542	542	11	flour	flour	NN
18542	542	12	and	and	CC
18542	542	13	cook	cook	NN
18542	542	14	thoroughly	thoroughly	RB
18542	542	15	.	.	.
18542	543	1	Add	add	VB
18542	543	2	one	one	CD
18542	543	3	cupful	cupful	NN
18542	543	4	or	or	CC
18542	543	5	more	more	JJR
18542	543	6	of	of	IN
18542	543	7	boiling	boil	VBG
18542	543	8	water	water	NN
18542	543	9	and	and	CC
18542	543	10	cook	cook	NN
18542	543	11	until	until	IN
18542	543	12	thick	thick	JJ
18542	543	13	,	,	,
18542	543	14	stirring	stir	VBG
18542	543	15	constantly	constantly	RB
18542	543	16	.	.	.
18542	544	1	Add	add	VB
18542	544	2	the	the	DT
18542	544	3	juice	juice	NN
18542	544	4	of	of	IN
18542	544	5	half	half	PDT
18542	544	6	a	a	DT
18542	544	7	lemon	lemon	NN
18542	544	8	,	,	,
18542	544	9	half	half	PDT
18542	544	10	a	a	DT
18542	544	11	can	can	NN
18542	544	12	of	of	IN
18542	544	13	mushrooms	mushroom	NNS
18542	544	14	chopped	chop	VBN
18542	544	15	fine	fine	JJ
18542	544	16	,	,	,
18542	544	17	and	and	CC
18542	544	18	pepper	pepper	NN
18542	544	19	and	and	CC
18542	544	20	salt	salt	NN
18542	544	21	and	and	CC
18542	544	22	minced	mince	VBD
18542	544	23	parsley	parsley	NNP
18542	544	24	to	to	TO
18542	544	25	season	season	VB
18542	544	26	.	.	.
18542	545	1	Bring	bring	VB
18542	545	2	to	to	IN
18542	545	3	the	the	DT
18542	545	4	boil	boil	NN
18542	545	5	,	,	,
18542	545	6	pour	pour	VBP
18542	545	7	over	over	IN
18542	545	8	the	the	DT
18542	545	9	fish	fish	NN
18542	545	10	,	,	,
18542	545	11	and	and	CC
18542	545	12	serve	serve	VB
18542	545	13	.	.	.
18542	546	1	BOILED	boiled	NN
18542	546	2	BLACK	black	NN
18542	546	3	BASS	bas	NNS
18542	546	4	WITH	with	IN
18542	546	5	CREAM	cream	NN
18542	546	6	SAUCE	SAUCE	VBN
18542	546	7	Clean	clean	VBP
18542	546	8	the	the	DT
18542	546	9	bass	bass	NN
18542	546	10	and	and	CC
18542	546	11	sew	sew	VB
18542	546	12	it	-PRON-	PRP
18542	546	13	up	up	RP
18542	546	14	in	in	IN
18542	546	15	coarse	coarse	JJ
18542	546	16	cheese	cheese	NN
18542	546	17	-	-	HYPH
18542	546	18	cloth	cloth	NN
18542	546	19	.	.	.
18542	547	1	Boil	boil	VB
18542	547	2	in	in	IN
18542	547	3	enough	enough	JJ
18542	547	4	water	water	NN
18542	547	5	to	to	TO
18542	547	6	cover	cover	VB
18542	547	7	,	,	,
18542	547	8	adding	add	VBG
18542	547	9	half	half	PDT
18542	547	10	a	a	DT
18542	547	11	cupful	cupful	NN
18542	547	12	of	of	IN
18542	547	13	vinegar	vinegar	NN
18542	547	14	,	,	,
18542	547	15	a	a	DT
18542	547	16	sliced	sliced	JJ
18542	547	17	onion	onion	NN
18542	547	18	,	,	,
18542	547	19	six	six	CD
18542	547	20	or	or	CC
18542	547	21	eight	eight	CD
18542	547	22	whole	whole	JJ
18542	547	23	peppers	pepper	NNS
18542	547	24	,	,	,
18542	547	25	a	a	DT
18542	547	26	blade	blade	NN
18542	547	27	of	of	IN
18542	547	28	mace	mace	NN
18542	547	29	,	,	,
18542	547	30	and	and	CC
18542	547	31	salt	salt	NN
18542	547	32	to	to	IN
18542	547	33	season	season	NN
18542	547	34	.	.	.
18542	548	1	Take	take	VB
18542	548	2	up	up	RP
18542	548	3	the	the	DT
18542	548	4	fish	fish	NN
18542	548	5	and	and	CC
18542	548	6	reduce	reduce	VB
18542	548	7	the	the	DT
18542	548	8	liquid	liquid	NN
18542	548	9	by	by	IN
18542	548	10	rapid	rapid	JJ
18542	548	11	boiling	boiling	NN
18542	548	12	.	.	.
18542	549	1	Strain	strain	VB
18542	549	2	and	and	CC
18542	549	3	set	set	VB
18542	549	4	aside	aside	RB
18542	549	5	.	.	.
18542	550	1	Melt	Melt	NNP
18542	550	2	one	one	CD
18542	550	3	tablespoonful	tablespoonful	NN
18542	550	4	of	of	IN
18542	550	5	butter	butter	NN
18542	550	6	,	,	,
18542	550	7	add	add	VB
18542	550	8	one	one	CD
18542	550	9	tablespoonful	tablespoonful	NN
18542	550	10	of	of	IN
18542	550	11	flour	flour	NN
18542	550	12	and	and	CC
18542	550	13	cook	cook	NN
18542	550	14	thoroughly	thoroughly	RB
18542	550	15	.	.	.
18542	551	1	Add	add	VB
18542	551	2	a	a	DT
18542	551	3	cupful	cupful	NN
18542	551	4	of	of	IN
18542	551	5	the	the	DT
18542	551	6	strained	strained	JJ
18542	551	7	liquid	liquid	NN
18542	551	8	and	and	CC
18542	551	9	cook	cook	NN
18542	551	10	until	until	IN
18542	551	11	thick	thick	JJ
18542	551	12	,	,	,
18542	551	13	stirring	stir	VBG
18542	551	14	constantly	constantly	RB
18542	551	15	.	.	.
18542	552	1	Season	season	NN
18542	552	2	to	to	TO
18542	552	3	taste	taste	VB
18542	552	4	,	,	,
18542	552	5	add	add	VB
18542	552	6	half	half	PDT
18542	552	7	a	a	DT
18542	552	8	cupful	cupful	NN
18542	552	9	of	of	IN
18542	552	10	cream	cream	NN
18542	552	11	,	,	,
18542	552	12	bring	bring	VB
18542	552	13	to	to	IN
18542	552	14	the	the	DT
18542	552	15	boil	boil	NN
18542	552	16	,	,	,
18542	552	17	pour	pour	VBP
18542	552	18	over	over	IN
18542	552	19	the	the	DT
18542	552	20	fish	fish	NN
18542	552	21	,	,	,
18542	552	22	and	and	CC
18542	552	23	[	[	-LRB-
18542	552	24	Page	page	NN
18542	552	25	53	53	CD
18542	552	26	]	]	-RRB-
18542	552	27	garnish	garnish	NN
18542	552	28	with	with	IN
18542	552	29	sliced	sliced	JJ
18542	552	30	lemons	lemon	NNS
18542	552	31	.	.	.
18542	553	1	BLACK	black	JJ
18542	553	2	SEA	SEA	NNP
18542	553	3	-	-	HYPH
18542	553	4	BASS	BASS	NNP
18542	553	5	À	À	NNP
18542	553	6	LA	LA	NNP
18542	553	7	POULETTE	POULETTE	NNP
18542	553	8	Prepare	prepare	VBP
18542	553	9	a	a	DT
18542	553	10	Poulette	Poulette	NNP
18542	553	11	Sauce	sauce	RBR
18542	553	12	and	and	CC
18542	553	13	pour	pour	VB
18542	553	14	over	over	IN
18542	553	15	a	a	DT
18542	553	16	black	black	JJ
18542	553	17	sea	sea	NN
18542	553	18	bass	bass	NN
18542	553	19	boiled	boil	VBD
18542	553	20	according	accord	VBG
18542	553	21	to	to	IN
18542	553	22	directions	direction	NNS
18542	553	23	previously	previously	RB
18542	553	24	given	give	VBN
18542	553	25	.	.	.
18542	554	1	COLD	COLD	NNP
18542	554	2	BASS	BASS	NNP
18542	554	3	WITH	with	IN
18542	554	4	TARTAR	TARTAR	NNP
18542	554	5	SAUCE	SAUCE	VBN
18542	554	6	Boil	Boil	NNP
18542	554	7	the	the	DT
18542	554	8	fish	fish	NN
18542	554	9	in	in	IN
18542	554	10	court	court	NN
18542	554	11	bouillon	bouillon	NN
18542	554	12	and	and	CC
18542	554	13	drain	drain	VB
18542	554	14	.	.	.
18542	555	1	Chop	Chop	NNP
18542	555	2	fine	fine	JJ
18542	555	3	parsley	parsley	NN
18542	555	4	,	,	,
18542	555	5	pickles	pickle	NNS
18542	555	6	,	,	,
18542	555	7	olives	olive	NNS
18542	555	8	,	,	,
18542	555	9	and	and	CC
18542	555	10	capers	caper	NNS
18542	555	11	.	.	.
18542	556	1	Mix	mix	VB
18542	556	2	with	with	IN
18542	556	3	a	a	DT
18542	556	4	stiff	stiff	JJ
18542	556	5	Mayonnaise	Mayonnaise	NNP
18542	556	6	and	and	CC
18542	556	7	spread	spread	VBD
18542	556	8	over	over	IN
18542	556	9	the	the	DT
18542	556	10	fish	fish	NN
18542	556	11	.	.	.
18542	557	1	Serve	serve	VB
18542	557	2	with	with	IN
18542	557	3	a	a	DT
18542	557	4	border	border	NN
18542	557	5	of	of	IN
18542	557	6	sliced	sliced	JJ
18542	557	7	cucumbers	cucumber	NNS
18542	557	8	.	.	.
18542	558	1	BROILED	broiled	NN
18542	558	2	BASS	bas	NNS
18542	558	3	Clean	clean	VBP
18542	558	4	the	the	DT
18542	558	5	fish	fish	NN
18542	558	6	,	,	,
18542	558	7	split	split	VBD
18542	558	8	it	-PRON-	PRP
18542	558	9	,	,	,
18542	558	10	and	and	CC
18542	558	11	cut	cut	VB
18542	558	12	each	each	DT
18542	558	13	half	half	NN
18542	558	14	into	into	IN
18542	558	15	two	two	CD
18542	558	16	or	or	CC
18542	558	17	three	three	CD
18542	558	18	pieces	piece	NNS
18542	558	19	.	.	.
18542	559	1	Dip	dip	VB
18542	559	2	in	in	IN
18542	559	3	oil	oil	NN
18542	559	4	or	or	CC
18542	559	5	melted	melted	JJ
18542	559	6	butter	butter	NN
18542	559	7	,	,	,
18542	559	8	sprinkle	sprinkle	VB
18542	559	9	with	with	IN
18542	559	10	flour	flour	NN
18542	559	11	,	,	,
18542	559	12	and	and	CC
18542	559	13	broil	broil	NNP
18542	559	14	carefully	carefully	RB
18542	559	15	.	.	.
18542	560	1	BROILED	broiled	NN
18542	560	2	BLACK	black	NN
18542	560	3	BASS	bas	NNS
18542	560	4	Clean	clean	JJ
18542	560	5	and	and	CC
18542	560	6	split	split	VBD
18542	560	7	the	the	DT
18542	560	8	fish	fish	NN
18542	560	9	,	,	,
18542	560	10	remove	remove	VB
18542	560	11	the	the	DT
18542	560	12	bone	bone	NN
18542	560	13	,	,	,
18542	560	14	rub	rub	VB
18542	560	15	with	with	IN
18542	560	16	melted	melted	JJ
18542	560	17	butter	butter	NN
18542	560	18	or	or	CC
18542	560	19	oil	oil	NN
18542	560	20	,	,	,
18542	560	21	and	and	CC
18542	560	22	broil	broil	NNP
18542	560	23	carefully	carefully	RB
18542	560	24	.	.	.
18542	561	1	Pour	pour	VB
18542	561	2	over	over	IN
18542	561	3	a	a	DT
18542	561	4	little	little	JJ
18542	561	5	melted	melted	JJ
18542	561	6	butter	butter	NN
18542	561	7	,	,	,
18542	561	8	and	and	CC
18542	561	9	garnish	garnish	VB
18542	561	10	with	with	IN
18542	561	11	lemon	lemon	NN
18542	561	12	and	and	CC
18542	561	13	parsley	parsley	NN
18542	561	14	.	.	.
18542	562	1	BASS	BASS	NNP
18542	562	2	STEWED	stew	VBN
18542	562	3	WITH	with	IN
18542	562	4	TOMATOES	tomatoes	NN
18542	562	5	Clean	clean	VBP
18542	562	6	the	the	DT
18542	562	7	fish	fish	NN
18542	562	8	,	,	,
18542	562	9	remove	remove	VB
18542	562	10	the	the	DT
18542	562	11	bones	bone	NNS
18542	562	12	and	and	CC
18542	562	13	cut	cut	VB
18542	562	14	[	[	-LRB-
18542	562	15	Page	page	NN
18542	562	16	54	54	CD
18542	562	17	]	]	-RRB-
18542	562	18	into	into	IN
18542	562	19	square	square	JJ
18542	562	20	pieces	piece	NNS
18542	562	21	.	.	.
18542	563	1	Fry	Fry	NNP
18542	563	2	two	two	CD
18542	563	3	sliced	slice	VBD
18542	563	4	onions	onion	NNS
18542	563	5	in	in	IN
18542	563	6	olive	olive	NN
18542	563	7	-	-	HYPH
18542	563	8	oil	oil	NN
18542	563	9	.	.	.
18542	564	1	Lay	lay	VB
18542	564	2	the	the	DT
18542	564	3	fish	fish	NN
18542	564	4	upon	upon	IN
18542	564	5	it	-PRON-	PRP
18542	564	6	,	,	,
18542	564	7	season	season	NN
18542	564	8	with	with	IN
18542	564	9	salt	salt	NN
18542	564	10	and	and	CC
18542	564	11	pepper	pepper	NN
18542	564	12	and	and	CC
18542	564	13	pour	pour	VB
18542	564	14	over	over	IN
18542	564	15	a	a	DT
18542	564	16	can	can	NN
18542	564	17	of	of	IN
18542	564	18	tomatoes	tomato	NNS
18542	564	19	which	which	WDT
18542	564	20	have	have	VBP
18542	564	21	been	be	VBN
18542	564	22	rubbed	rub	VBN
18542	564	23	through	through	IN
18542	564	24	a	a	DT
18542	564	25	sieve	sieve	NN
18542	564	26	.	.	.
18542	565	1	Season	season	NN
18542	565	2	with	with	IN
18542	565	3	salt	salt	NN
18542	565	4	and	and	CC
18542	565	5	pepper	pepper	NN
18542	565	6	,	,	,
18542	565	7	cover	cover	VB
18542	565	8	closely	closely	RB
18542	565	9	,	,	,
18542	565	10	and	and	CC
18542	565	11	cook	cook	VB
18542	565	12	for	for	IN
18542	565	13	an	an	DT
18542	565	14	hour	hour	NN
18542	565	15	.	.	.
18542	566	1	Serve	serve	VB
18542	566	2	in	in	IN
18542	566	3	the	the	DT
18542	566	4	same	same	JJ
18542	566	5	dish	dish	NN
18542	566	6	.	.	.
18542	567	1	FRIED	FRIED	NNP
18542	567	2	BASS	BASS	NNP
18542	567	3	WITH	with	IN
18542	567	4	BACON	BACON	NNS
18542	567	5	Clean	clean	JJ
18542	567	6	and	and	CC
18542	567	7	cut	cut	VBD
18542	567	8	up	up	RP
18542	567	9	the	the	DT
18542	567	10	fish	fish	NN
18542	567	11	,	,	,
18542	567	12	season	season	NN
18542	567	13	with	with	IN
18542	567	14	pepper	pepper	NN
18542	567	15	and	and	CC
18542	567	16	salt	salt	NN
18542	567	17	,	,	,
18542	567	18	roll	roll	NN
18542	567	19	in	in	IN
18542	567	20	flour	flour	NN
18542	567	21	,	,	,
18542	567	22	and	and	CC
18542	567	23	fry	fry	VB
18542	567	24	in	in	IN
18542	567	25	hot	hot	JJ
18542	567	26	lard	lard	NN
18542	567	27	.	.	.
18542	568	1	Serve	serve	VB
18542	568	2	with	with	IN
18542	568	3	rashers	rasher	NNS
18542	568	4	of	of	IN
18542	568	5	bacon	bacon	NN
18542	568	6	fried	fry	VBD
18542	568	7	separately	separately	RB
18542	568	8	.	.	.
18542	569	1	Garnish	garnish	VB
18542	569	2	with	with	IN
18542	569	3	parsley	parsley	NN
18542	569	4	and	and	CC
18542	569	5	lemon	lemon	NN
18542	569	6	.	.	.
18542	570	1	FRIED	FRIED	NNP
18542	570	2	BLACK	BLACK	NNP
18542	570	3	BASS	BASS	NNP
18542	570	4	Scale	scale	NN
18542	570	5	,	,	,
18542	570	6	clean	clean	JJ
18542	570	7	,	,	,
18542	570	8	and	and	CC
18542	570	9	cut	cut	VBD
18542	570	10	up	up	RP
18542	570	11	the	the	DT
18542	570	12	fish	fish	NN
18542	570	13	,	,	,
18542	570	14	season	season	NN
18542	570	15	with	with	IN
18542	570	16	salt	salt	NN
18542	570	17	and	and	CC
18542	570	18	pepper	pepper	NN
18542	570	19	,	,	,
18542	570	20	dredge	dredge	NN
18542	570	21	with	with	IN
18542	570	22	flour	flour	NN
18542	570	23	,	,	,
18542	570	24	and	and	CC
18542	570	25	fry	fry	VB
18542	570	26	in	in	IN
18542	570	27	deep	deep	JJ
18542	570	28	fat	fat	NN
18542	570	29	.	.	.
18542	571	1	BREADED	BREADED	NNP
18542	571	2	FILLET	FILLET	NNP
18542	571	3	OF	of	IN
18542	571	4	BASS	bas	NNS
18542	571	5	Clean	clean	VB
18542	571	6	the	the	DT
18542	571	7	fish	fish	NN
18542	571	8	and	and	CC
18542	571	9	cut	cut	VBD
18542	571	10	into	into	IN
18542	571	11	convenient	convenient	JJ
18542	571	12	pieces	piece	NNS
18542	571	13	.	.	.
18542	572	1	Season	season	NN
18542	572	2	with	with	IN
18542	572	3	salt	salt	NN
18542	572	4	and	and	CC
18542	572	5	pepper	pepper	NN
18542	572	6	,	,	,
18542	572	7	dip	dip	NN
18542	572	8	in	in	IN
18542	572	9	beaten	beat	VBN
18542	572	10	egg	egg	NN
18542	572	11	,	,	,
18542	572	12	then	then	RB
18542	572	13	in	in	IN
18542	572	14	crumbs	crumb	NNS
18542	572	15	,	,	,
18542	572	16	and	and	CC
18542	572	17	fry	fry	VB
18542	572	18	in	in	IN
18542	572	19	deep	deep	JJ
18542	572	20	fat	fat	NN
18542	572	21	.	.	.
18542	573	1	Serve	serve	VB
18542	573	2	very	very	RB
18542	573	3	hot	hot	JJ
18542	573	4	with	with	IN
18542	573	5	Tartar	Tartar	NNP
18542	573	6	Sauce	Sauce	NNP
18542	573	7	.	.	.
18542	574	1	BREADED	BREADED	NNP
18542	574	2	BASS	BASS	NNP
18542	574	3	WITH	with	IN
18542	574	4	BACON	BACON	NNS
18542	574	5	Clean	clean	VBP
18542	574	6	the	the	DT
18542	574	7	fish	fish	NN
18542	574	8	and	and	CC
18542	574	9	cut	cut	VBD
18542	574	10	into	into	IN
18542	574	11	pieces	piece	NNS
18542	574	12	.	.	.
18542	575	1	Season	season	NN
18542	575	2	with	with	IN
18542	575	3	pepper	pepper	NN
18542	575	4	and	and	CC
18542	575	5	salt	salt	NN
18542	575	6	,	,	,
18542	575	7	roll	roll	NN
18542	575	8	in	in	IN
18542	575	9	flour	flour	NN
18542	575	10	,	,	,
18542	575	11	then	then	RB
18542	575	12	in	in	IN
18542	575	13	beaten	beat	VBN
18542	575	14	egg	egg	NN
18542	575	15	,	,	,
18542	575	16	then	then	RB
18542	575	17	in	in	IN
18542	575	18	bread	bread	NN
18542	575	19	-	-	HYPH
18542	575	20	crumbs	crumb	NNS
18542	575	21	.	.	.
18542	576	1	Fry	fry	NN
18542	576	2	in	in	IN
18542	576	3	deep	deep	JJ
18542	576	4	fat	fat	NN
18542	576	5	and	and	CC
18542	576	6	serve	serve	VB
18542	576	7	with	with	IN
18542	576	8	a	a	DT
18542	576	9	border	border	NN
18542	576	10	of	of	IN
18542	576	11	rashers	rasher	NNS
18542	576	12	of	of	IN
18542	576	13	bacon	bacon	NN
18542	576	14	fried	fry	VBN
18542	576	15	[	[	-LRB-
18542	576	16	Page	page	NN
18542	576	17	55	55	CD
18542	576	18	]	]	-RRB-
18542	576	19	separately	separately	RB
18542	576	20	.	.	.
18542	577	1	Garnish	garnish	VB
18542	577	2	with	with	IN
18542	577	3	parsley	parsley	NN
18542	577	4	.	.	.
18542	578	1	BOILED	BOILED	NNP
18542	578	2	SEA	SEA	NNP
18542	578	3	-	-	HYPH
18542	578	4	BASS	BASS	NNP
18542	578	5	WITH	with	IN
18542	578	6	PARSLEY	PARSLEY	NNP
18542	578	7	SAUCE	sauce	NN
18542	578	8	Put	put	VBP
18542	578	9	two	two	CD
18542	578	10	medium	medium	JJ
18542	578	11	-	-	HYPH
18542	578	12	sized	sized	JJ
18542	578	13	cleaned	clean	VBN
18542	578	14	sea	sea	NN
18542	578	15	-	-	HYPH
18542	578	16	bass	bass	NN
18542	578	17	into	into	IN
18542	578	18	a	a	DT
18542	578	19	fish	fish	NN
18542	578	20	-	-	HYPH
18542	578	21	kettle	kettle	NN
18542	578	22	with	with	IN
18542	578	23	a	a	DT
18542	578	24	bunch	bunch	NN
18542	578	25	of	of	IN
18542	578	26	parsley	parsley	NN
18542	578	27	.	.	.
18542	579	1	Cover	cover	VB
18542	579	2	with	with	IN
18542	579	3	salted	salted	JJ
18542	579	4	and	and	CC
18542	579	5	acidulated	acidulated	JJ
18542	579	6	water	water	NN
18542	579	7	,	,	,
18542	579	8	bring	bring	VB
18542	579	9	to	to	IN
18542	579	10	the	the	DT
18542	579	11	boil	boil	NN
18542	579	12	,	,	,
18542	579	13	simmer	simmer	NN
18542	579	14	for	for	IN
18542	579	15	half	half	PDT
18542	579	16	an	an	DT
18542	579	17	hour	hour	NN
18542	579	18	,	,	,
18542	579	19	drain	drain	VB
18542	579	20	,	,	,
18542	579	21	garnish	garnish	VBP
18542	579	22	with	with	IN
18542	579	23	lemon	lemon	NN
18542	579	24	and	and	CC
18542	579	25	parsley	parsley	NN
18542	579	26	,	,	,
18542	579	27	and	and	CC
18542	579	28	serve	serve	VB
18542	579	29	with	with	IN
18542	579	30	a	a	DT
18542	579	31	parsley	parsley	NN
18542	579	32	sauce	sauce	NN
18542	579	33	.	.	.
18542	580	1	FRIED	FRIED	NNP
18542	580	2	SEA	SEA	NNP
18542	580	3	-	-	HYPH
18542	580	4	BASS	BASS	NNP
18542	580	5	WITH	with	IN
18542	580	6	TARTAR	TARTAR	NNP
18542	580	7	SAUCE	SAUCE	VBN
18542	580	8	Clean	clean	JJ
18542	580	9	and	and	CC
18542	580	10	wipe	wipe	VBP
18542	580	11	small	small	JJ
18542	580	12	sea	sea	NN
18542	580	13	-	-	HYPH
18542	580	14	bass	bass	NN
18542	580	15	,	,	,
18542	580	16	score	score	VB
18542	580	17	the	the	DT
18542	580	18	sides	side	NNS
18542	580	19	deeply	deeply	RB
18542	580	20	,	,	,
18542	580	21	dip	dip	NN
18542	580	22	in	in	IN
18542	580	23	milk	milk	NN
18542	580	24	,	,	,
18542	580	25	roll	roll	NN
18542	580	26	in	in	IN
18542	580	27	flour	flour	NN
18542	580	28	,	,	,
18542	580	29	fry	fry	VB
18542	580	30	in	in	IN
18542	580	31	deep	deep	JJ
18542	580	32	fat	fat	NN
18542	580	33	,	,	,
18542	580	34	drain	drain	VB
18542	580	35	,	,	,
18542	580	36	sprinkle	sprinkle	VB
18542	580	37	with	with	IN
18542	580	38	salt	salt	NN
18542	580	39	,	,	,
18542	580	40	and	and	CC
18542	580	41	garnish	garnish	VB
18542	580	42	with	with	IN
18542	580	43	quartered	quartered	JJ
18542	580	44	lemons	lemon	NNS
18542	580	45	and	and	CC
18542	580	46	fried	fry	VBN
18542	580	47	parsley	parsley	NN
18542	580	48	.	.	.
18542	581	1	Serve	serve	VB
18542	581	2	with	with	IN
18542	581	3	Tartar	Tartar	NNP
18542	581	4	Sauce	Sauce	NNP
18542	581	5	.	.	.
18542	582	1	MATELOTE	MATELOTE	NNS
18542	582	2	OF	of	IN
18542	582	3	SEA	SEA	NNP
18542	582	4	-	-	HYPH
18542	582	5	BASS	bass	NN
18542	582	6	Clean	Clean	NNP
18542	582	7	three	three	CD
18542	582	8	pounds	pound	NNS
18542	582	9	of	of	IN
18542	582	10	sea	sea	NN
18542	582	11	-	-	HYPH
18542	582	12	bass	bass	NN
18542	582	13	and	and	CC
18542	582	14	cut	cut	VBN
18542	582	15	in	in	RP
18542	582	16	convenient	convenient	JJ
18542	582	17	pieces	piece	NNS
18542	582	18	for	for	IN
18542	582	19	serving	serve	VBG
18542	582	20	.	.	.
18542	583	1	Put	put	VB
18542	583	2	into	into	IN
18542	583	3	a	a	DT
18542	583	4	saucepan	saucepan	NN
18542	583	5	with	with	IN
18542	583	6	a	a	DT
18542	583	7	bunch	bunch	NN
18542	583	8	of	of	IN
18542	583	9	parsley	parsley	NN
18542	583	10	,	,	,
18542	583	11	salt	salt	NN
18542	583	12	and	and	CC
18542	583	13	pepper	pepper	NN
18542	583	14	to	to	IN
18542	583	15	season	season	NN
18542	583	16	,	,	,
18542	583	17	and	and	CC
18542	583	18	a	a	DT
18542	583	19	teaspoonful	teaspoonful	NN
18542	583	20	of	of	IN
18542	583	21	sweet	sweet	JJ
18542	583	22	herbs	herb	NNS
18542	583	23	.	.	.
18542	584	1	Add	add	VB
18542	584	2	two	two	CD
18542	584	3	onions	onion	NNS
18542	584	4	,	,	,
18542	584	5	sliced	slice	VBN
18542	584	6	,	,	,
18542	584	7	and	and	CC
18542	584	8	two	two	CD
18542	584	9	small	small	JJ
18542	584	10	cloves	clove	NNS
18542	584	11	of	of	IN
18542	584	12	garlic	garlic	NN
18542	584	13	.	.	.
18542	585	1	Cover	cover	VB
18542	585	2	with	with	IN
18542	585	3	equal	equal	JJ
18542	585	4	parts	part	NNS
18542	585	5	of	of	IN
18542	585	6	stock	stock	NN
18542	585	7	and	and	CC
18542	585	8	Claret	Claret	NNP
18542	585	9	and	and	CC
18542	585	10	simmer	simmer	NN
18542	585	11	slowly	slowly	RB
18542	585	12	until	until	IN
18542	585	13	the	the	DT
18542	585	14	fish	fish	NN
18542	585	15	is	be	VBZ
18542	585	16	done	do	VBN
18542	585	17	.	.	.
18542	586	1	Move	move	VB
18542	586	2	the	the	DT
18542	586	3	fish	fish	NN
18542	586	4	carefully	carefully	RB
18542	586	5	to	to	IN
18542	586	6	a	a	DT
18542	586	7	serving	serve	VBG
18542	586	8	-	-	HYPH
18542	586	9	dish	dish	NN
18542	586	10	and	and	CC
18542	586	11	strain	strain	VB
18542	586	12	the	the	DT
18542	586	13	liquid	liquid	NN
18542	586	14	into	into	IN
18542	586	15	[	[	-LRB-
18542	586	16	Page	Page	NNP
18542	586	17	56	56	CD
18542	586	18	]	]	-RRB-
18542	586	19	another	another	DT
18542	586	20	saucepan	saucepan	NN
18542	586	21	.	.	.
18542	587	1	Brown	brown	JJ
18542	587	2	two	two	CD
18542	587	3	tablespoonfuls	tablespoonful	NNS
18542	587	4	of	of	IN
18542	587	5	flour	flour	NN
18542	587	6	in	in	IN
18542	587	7	as	as	RB
18542	587	8	much	much	JJ
18542	587	9	butter	butter	NN
18542	587	10	as	as	IN
18542	587	11	is	be	VBZ
18542	587	12	required	require	VBN
18542	587	13	to	to	TO
18542	587	14	make	make	VB
18542	587	15	a	a	DT
18542	587	16	smooth	smooth	JJ
18542	587	17	paste	paste	NN
18542	587	18	,	,	,
18542	587	19	add	add	VB
18542	587	20	the	the	DT
18542	587	21	liquid	liquid	NN
18542	587	22	,	,	,
18542	587	23	and	and	CC
18542	587	24	cook	cook	VB
18542	587	25	until	until	IN
18542	587	26	thick	thick	JJ
18542	587	27	,	,	,
18542	587	28	stirring	stir	VBG
18542	587	29	constantly	constantly	RB
18542	587	30	.	.	.
18542	588	1	Add	add	VB
18542	588	2	to	to	IN
18542	588	3	the	the	DT
18542	588	4	sauce	sauce	NN
18542	588	5	three	three	CD
18542	588	6	tablespoonfuls	tablespoonful	NNS
18542	588	7	of	of	IN
18542	588	8	essence	essence	NN
18542	588	9	of	of	IN
18542	588	10	anchovy	anchovy	NN
18542	588	11	and	and	CC
18542	588	12	some	some	DT
18542	588	13	mushrooms	mushroom	NNS
18542	588	14	and	and	CC
18542	588	15	small	small	JJ
18542	588	16	button	button	NN
18542	588	17	onions	onion	NNS
18542	588	18	fried	fry	VBD
18542	588	19	brown	brown	NNP
18542	588	20	in	in	IN
18542	588	21	butter	butter	NN
18542	588	22	.	.	.
18542	589	1	Pour	pour	VB
18542	589	2	over	over	IN
18542	589	3	the	the	DT
18542	589	4	fish	fish	NN
18542	589	5	and	and	CC
18542	589	6	serve	serve	VB
18542	589	7	.	.	.
18542	590	1	BROILED	BROILED	NNP
18542	590	2	SEA	SEA	NNP
18542	590	3	-	-	HYPH
18542	590	4	BASS	BASS	NNP
18542	590	5	Select	select	VB
18542	590	6	a	a	DT
18542	590	7	large	large	JJ
18542	590	8	fish	fish	NN
18542	590	9	,	,	,
18542	590	10	clean	clean	JJ
18542	590	11	,	,	,
18542	590	12	and	and	CC
18542	590	13	split	split	VBD
18542	590	14	.	.	.
18542	591	1	Season	season	NN
18542	591	2	with	with	IN
18542	591	3	salt	salt	NN
18542	591	4	and	and	CC
18542	591	5	pepper	pepper	NN
18542	591	6	,	,	,
18542	591	7	rub	rub	VB
18542	591	8	with	with	IN
18542	591	9	olive	olive	JJ
18542	591	10	-	-	HYPH
18542	591	11	oil	oil	NN
18542	591	12	,	,	,
18542	591	13	and	and	CC
18542	591	14	broil	broil	NNP
18542	591	15	carefully	carefully	RB
18542	591	16	.	.	.
18542	592	1	Serve	serve	VB
18542	592	2	with	with	IN
18542	592	3	Maître	Maître	NNP
18542	592	4	D'Hôtel	D'Hôtel	NNP
18542	592	5	Sauce	Sauce	NNP
18542	592	6	and	and	CC
18542	592	7	garnish	garnish	VB
18542	592	8	with	with	IN
18542	592	9	lemon	lemon	NN
18542	592	10	and	and	CC
18542	592	11	parsley	parsley	NN
18542	592	12	.	.	.
18542	593	1	SEA	SEA	NNP
18542	593	2	-	-	HYPH
18542	593	3	BASS	BASS	NNP
18542	593	4	À	À	NNP
18542	593	5	LA	LA	NNP
18542	593	6	BUENA	BUENA	NNP
18542	593	7	VISTA	VISTA	NNP
18542	593	8	Prepare	Prepare	NNP
18542	593	9	and	and	CC
18542	593	10	clean	clean	VB
18542	593	11	a	a	DT
18542	593	12	large	large	JJ
18542	593	13	sea	sea	NN
18542	593	14	-	-	HYPH
18542	593	15	bass	bass	NN
18542	593	16	.	.	.
18542	594	1	Cut	cut	VB
18542	594	2	a	a	DT
18542	594	3	long	long	JJ
18542	594	4	,	,	,
18542	594	5	deep	deep	JJ
18542	594	6	incision	incision	NN
18542	594	7	lengthwise	lengthwise	RB
18542	594	8	on	on	IN
18542	594	9	each	each	DT
18542	594	10	side	side	NN
18542	594	11	.	.	.
18542	595	1	Place	place	NN
18542	595	2	in	in	IN
18542	595	3	a	a	DT
18542	595	4	buttered	butter	VBN
18542	595	5	baking	baking	NN
18542	595	6	-	-	HYPH
18542	595	7	dish	dish	NN
18542	595	8	with	with	IN
18542	595	9	a	a	DT
18542	595	10	chopped	chop	VBN
18542	595	11	onion	onion	NN
18542	595	12	,	,	,
18542	595	13	a	a	DT
18542	595	14	bunch	bunch	NN
18542	595	15	of	of	IN
18542	595	16	parsley	parsley	NN
18542	595	17	,	,	,
18542	595	18	a	a	DT
18542	595	19	pinch	pinch	NN
18542	595	20	of	of	IN
18542	595	21	sweet	sweet	JJ
18542	595	22	herbs	herb	NNS
18542	595	23	,	,	,
18542	595	24	half	half	PDT
18542	595	25	a	a	DT
18542	595	26	can	can	NN
18542	595	27	of	of	IN
18542	595	28	tomatoes	tomato	NNS
18542	595	29	and	and	CC
18542	595	30	a	a	DT
18542	595	31	small	small	JJ
18542	595	32	green	green	JJ
18542	595	33	pepper	pepper	NN
18542	595	34	,	,	,
18542	595	35	shredded	shred	VBN
18542	595	36	.	.	.
18542	596	1	Sprinkle	sprinkle	VB
18542	596	2	with	with	IN
18542	596	3	salt	salt	NN
18542	596	4	and	and	CC
18542	596	5	pepper	pepper	NN
18542	596	6	,	,	,
18542	596	7	add	add	VB
18542	596	8	two	two	CD
18542	596	9	cupfuls	cupful	NNS
18542	596	10	of	of	IN
18542	596	11	stock	stock	NN
18542	596	12	and	and	CC
18542	596	13	one	one	CD
18542	596	14	cupful	cupful	NN
18542	596	15	of	of	IN
18542	596	16	Port	Port	NNP
18542	596	17	wine	wine	NN
18542	596	18	.	.	.
18542	597	1	Dot	dot	NN
18542	597	2	with	with	IN
18542	597	3	butter	butter	NN
18542	597	4	and	and	CC
18542	597	5	bake	bake	NN
18542	597	6	in	in	RP
18542	597	7	a	a	DT
18542	597	8	moderate	moderate	JJ
18542	597	9	oven	oven	NN
18542	597	10	for	for	IN
18542	597	11	forty	forty	CD
18542	597	12	minutes	minute	NNS
18542	597	13	,	,	,
18542	597	14	basting	baste	VBG
18542	597	15	freely	freely	RB
18542	597	16	.	.	.
18542	598	1	Take	take	VB
18542	598	2	up	up	RP
18542	598	3	the	the	DT
18542	598	4	fish	fish	NN
18542	598	5	,	,	,
18542	598	6	and	and	CC
18542	598	7	strain	strain	VB
18542	598	8	the	the	DT
18542	598	9	sauce	sauce	NN
18542	598	10	.	.	.
18542	599	1	Melt	melt	VB
18542	599	2	a	a	DT
18542	599	3	tablespoonful	tablespoonful	NN
18542	599	4	of	of	IN
18542	599	5	butter	butter	NN
18542	599	6	,	,	,
18542	599	7	brown	brown	JJ
18542	599	8	in	in	IN
18542	599	9	it	-PRON-	PRP
18542	599	10	a	a	DT
18542	599	11	tablespoonful	tablespoonful	NN
18542	599	12	of	of	IN
18542	599	13	flour	flour	NN
18542	599	14	,	,	,
18542	599	15	add	add	VB
18542	599	16	two	two	CD
18542	599	17	cupfuls	cupful	NNS
18542	599	18	of	of	IN
18542	599	19	well	well	RB
18542	599	20	-	-	HYPH
18542	599	21	seasoned	season	VBN
18542	599	22	beef	beef	NN
18542	599	23	stock	stock	NN
18542	599	24	and	and	CC
18542	599	25	cook	cook	NN
18542	599	26	until	until	IN
18542	599	27	[	[	-LRB-
18542	599	28	Page	page	NN
18542	599	29	57	57	CD
18542	599	30	]	]	-RRB-
18542	599	31	thick	thick	JJ
18542	599	32	,	,	,
18542	599	33	stirring	stir	VBG
18542	599	34	constantly	constantly	RB
18542	599	35	.	.	.
18542	600	1	Combine	combine	VB
18542	600	2	these	these	DT
18542	600	3	two	two	CD
18542	600	4	sauces	sauce	NNS
18542	600	5	,	,	,
18542	600	6	cover	cover	VB
18542	600	7	the	the	DT
18542	600	8	fish	fish	NN
18542	600	9	with	with	IN
18542	600	10	broiled	broil	VBN
18542	600	11	tomatoes	tomato	NNS
18542	600	12	,	,	,
18542	600	13	pour	pour	VB
18542	600	14	the	the	DT
18542	600	15	sauce	sauce	NN
18542	600	16	over	over	RB
18542	600	17	,	,	,
18542	600	18	sprinkle	sprinkle	VB
18542	600	19	with	with	IN
18542	600	20	parsley	parsley	NN
18542	600	21	and	and	CC
18542	600	22	lemon	lemon	NN
18542	600	23	-	-	HYPH
18542	600	24	juice	juice	NN
18542	600	25	,	,	,
18542	600	26	and	and	CC
18542	600	27	serve	serve	VB
18542	600	28	.	.	.
18542	601	1	BOILED	BOILED	NNP
18542	601	2	SEA	SEA	NNP
18542	601	3	-	-	HYPH
18542	601	4	BASS	BASS	NNP
18542	601	5	WITH	with	IN
18542	601	6	MELTED	MELTED	NNP
18542	601	7	BUTTER	butter	NN
18542	601	8	SAUCE	SAUCE	VBN
18542	601	9	Boil	Boil	NNP
18542	601	10	the	the	DT
18542	601	11	fish	fish	NN
18542	601	12	in	in	IN
18542	601	13	acidulated	acidulated	JJ
18542	601	14	water	water	NN
18542	601	15	according	accord	VBG
18542	601	16	to	to	IN
18542	601	17	directions	direction	NNS
18542	601	18	previously	previously	RB
18542	601	19	given	give	VBN
18542	601	20	.	.	.
18542	602	1	Drain	drain	NN
18542	602	2	,	,	,
18542	602	3	garnish	garnish	VB
18542	602	4	with	with	IN
18542	602	5	parsley	parsley	NN
18542	602	6	,	,	,
18542	602	7	and	and	CC
18542	602	8	serve	serve	VB
18542	602	9	with	with	IN
18542	602	10	a	a	DT
18542	602	11	sauce	sauce	NN
18542	602	12	made	make	VBN
18542	602	13	by	by	IN
18542	602	14	melting	melt	VBG
18542	602	15	half	half	PDT
18542	602	16	a	a	DT
18542	602	17	cupful	cupful	NN
18542	602	18	of	of	IN
18542	602	19	butter	butter	NN
18542	602	20	with	with	IN
18542	602	21	the	the	DT
18542	602	22	juice	juice	NN
18542	602	23	of	of	IN
18542	602	24	a	a	DT
18542	602	25	lemon	lemon	NN
18542	602	26	,	,	,
18542	602	27	and	and	CC
18542	602	28	seasoning	seasoning	NN
18542	602	29	with	with	IN
18542	602	30	white	white	JJ
18542	602	31	pepper	pepper	NN
18542	602	32	and	and	CC
18542	602	33	a	a	DT
18542	602	34	little	little	JJ
18542	602	35	grated	grated	JJ
18542	602	36	nutmeg	nutmeg	NN
18542	602	37	.	.	.
18542	603	1	SEA	SEA	NNP
18542	603	2	-	-	HYPH
18542	603	3	BASS	BASS	NNP
18542	603	4	À	À	NNP
18542	603	5	LA	LA	NNP
18542	603	6	FRANCAISE	FRANCAISE	NNP
18542	603	7	Clean	Clean	NNP
18542	603	8	and	and	CC
18542	603	9	trim	trim	VBP
18542	603	10	two	two	CD
18542	603	11	large	large	JJ
18542	603	12	sea	sea	NN
18542	603	13	-	-	HYPH
18542	603	14	bass	bass	NN
18542	603	15	.	.	.
18542	604	1	Put	put	VB
18542	604	2	into	into	IN
18542	604	3	a	a	DT
18542	604	4	saucepan	saucepan	NN
18542	604	5	,	,	,
18542	604	6	with	with	IN
18542	604	7	salt	salt	NN
18542	604	8	and	and	CC
18542	604	9	pepper	pepper	NN
18542	604	10	to	to	IN
18542	604	11	season	season	NN
18542	604	12	,	,	,
18542	604	13	three	three	CD
18542	604	14	tablespoonfuls	tablespoonful	NNS
18542	604	15	of	of	IN
18542	604	16	butter	butter	NN
18542	604	17	,	,	,
18542	604	18	two	two	CD
18542	604	19	large	large	JJ
18542	604	20	onions	onion	NNS
18542	604	21	,	,	,
18542	604	22	sliced	slice	VBN
18542	604	23	,	,	,
18542	604	24	a	a	DT
18542	604	25	bunch	bunch	NN
18542	604	26	of	of	IN
18542	604	27	parsley	parsley	NN
18542	604	28	,	,	,
18542	604	29	and	and	CC
18542	604	30	enough	enough	JJ
18542	604	31	Claret	Claret	NNP
18542	604	32	to	to	TO
18542	604	33	cover	cover	VB
18542	604	34	the	the	DT
18542	604	35	fish	fish	NN
18542	604	36	.	.	.
18542	605	1	Simmer	simmer	NN
18542	605	2	for	for	IN
18542	605	3	forty	forty	CD
18542	605	4	minutes	minute	NNS
18542	605	5	,	,	,
18542	605	6	drain	drain	VBP
18542	605	7	,	,	,
18542	605	8	and	and	CC
18542	605	9	place	place	VB
18542	605	10	on	on	IN
18542	605	11	a	a	DT
18542	605	12	serving	serving	NN
18542	605	13	-	-	HYPH
18542	605	14	dish	dish	NN
18542	605	15	.	.	.
18542	606	1	Take	take	VB
18542	606	2	out	out	RP
18542	606	3	the	the	DT
18542	606	4	parsley	parsley	NN
18542	606	5	and	and	CC
18542	606	6	keep	keep	VB
18542	606	7	the	the	DT
18542	606	8	liquid	liquid	JJ
18542	606	9	warm	warm	NN
18542	606	10	.	.	.
18542	607	1	Brown	brown	JJ
18542	607	2	two	two	CD
18542	607	3	tablespoonfuls	tablespoonful	NNS
18542	607	4	of	of	IN
18542	607	5	flour	flour	NN
18542	607	6	in	in	IN
18542	607	7	two	two	CD
18542	607	8	tablespoonfuls	tablespoonful	NNS
18542	607	9	of	of	IN
18542	607	10	butter	butter	NN
18542	607	11	,	,	,
18542	607	12	add	add	VB
18542	607	13	the	the	DT
18542	607	14	onions	onion	NNS
18542	607	15	and	and	CC
18542	607	16	liquid	liquid	NN
18542	607	17	and	and	CC
18542	607	18	cook	cook	NN
18542	607	19	until	until	IN
18542	607	20	thick	thick	JJ
18542	607	21	,	,	,
18542	607	22	stirring	stir	VBG
18542	607	23	constantly	constantly	RB
18542	607	24	.	.	.
18542	608	1	Add	add	VB
18542	608	2	stock	stock	NN
18542	608	3	or	or	CC
18542	608	4	water	water	NN
18542	608	5	if	if	IN
18542	608	6	there	there	EX
18542	608	7	is	be	VBZ
18542	608	8	not	not	RB
18542	608	9	enough	enough	JJ
18542	608	10	liquid	liquid	NN
18542	608	11	.	.	.
18542	609	1	Add	add	VB
18542	609	2	a	a	DT
18542	609	3	tablespoonful	tablespoonful	JJ
18542	609	4	each	each	DT
18542	609	5	of	of	IN
18542	609	6	melted	melted	JJ
18542	609	7	butter	butter	NN
18542	609	8	and	and	CC
18542	609	9	minced	mince	VBN
18542	609	10	parsley	parsley	NN
18542	609	11	,	,	,
18542	609	12	pour	pour	VB
18542	609	13	over	over	IN
18542	609	14	the	the	DT
18542	609	15	fish	fish	NN
18542	609	16	,	,	,
18542	609	17	and	and	CC
18542	609	18	serve	serve	VB
18542	609	19	.	.	.
18542	610	1	[	[	-LRB-
18542	610	2	Page	page	NN
18542	610	3	58	58	CD
18542	610	4	]	]	-RRB-
18542	610	5	SEA	SEA	NNP
18542	610	6	-	-	HYPH
18542	610	7	BASS	bass	NN
18542	610	8	WITH	with	IN
18542	610	9	BLACK	black	NN
18542	610	10	BUTTER	butter	NN
18542	610	11	Boil	Boil	NNP
18542	610	12	medium	medium	JJ
18542	610	13	-	-	HYPH
18542	610	14	sized	sized	JJ
18542	610	15	sea	sea	NN
18542	610	16	-	-	HYPH
18542	610	17	bass	bass	NN
18542	610	18	in	in	IN
18542	610	19	salted	salt	VBN
18542	610	20	and	and	CC
18542	610	21	acidulated	acidulated	JJ
18542	610	22	water	water	NN
18542	610	23	,	,	,
18542	610	24	drain	drain	VB
18542	610	25	,	,	,
18542	610	26	and	and	CC
18542	610	27	marinate	marinate	VB
18542	610	28	with	with	IN
18542	610	29	salt	salt	NN
18542	610	30	,	,	,
18542	610	31	pepper	pepper	NN
18542	610	32	,	,	,
18542	610	33	and	and	CC
18542	610	34	vinegar	vinegar	NN
18542	610	35	.	.	.
18542	611	1	Brown	brown	VB
18542	611	2	a	a	DT
18542	611	3	cupful	cupful	NN
18542	611	4	of	of	IN
18542	611	5	butter	butter	NN
18542	611	6	in	in	IN
18542	611	7	a	a	DT
18542	611	8	saucepan	saucepan	NN
18542	611	9	,	,	,
18542	611	10	skim	skim	NNP
18542	611	11	,	,	,
18542	611	12	pour	pour	VB
18542	611	13	the	the	DT
18542	611	14	top	top	JJ
18542	611	15	part	part	NN
18542	611	16	over	over	IN
18542	611	17	the	the	DT
18542	611	18	fish	fish	NN
18542	611	19	,	,	,
18542	611	20	leaving	leave	VBG
18542	611	21	the	the	DT
18542	611	22	sediment	sediment	NN
18542	611	23	in	in	IN
18542	611	24	the	the	DT
18542	611	25	pan	pan	NN
18542	611	26	,	,	,
18542	611	27	garnish	garnish	VBP
18542	611	28	with	with	IN
18542	611	29	fried	fry	VBN
18542	611	30	parsley	parsley	NN
18542	611	31	,	,	,
18542	611	32	and	and	CC
18542	611	33	serve	serve	VB
18542	611	34	.	.	.
18542	612	1	STRIPED	STRIPED	NNP
18542	612	2	BASS	bas	VBZ
18542	612	3	WITH	with	IN
18542	612	4	SHAD	shad	NN
18542	612	5	ROE	ROE	NNP
18542	612	6	Clean	clean	VBP
18542	612	7	a	a	DT
18542	612	8	four	four	CD
18542	612	9	-	-	HYPH
18542	612	10	pound	pound	NN
18542	612	11	striped	stripe	VBN
18542	612	12	bass	bass	NN
18542	612	13	and	and	CC
18542	612	14	soak	soak	VB
18542	612	15	the	the	DT
18542	612	16	soft	soft	JJ
18542	612	17	roes	roe	NNS
18542	612	18	of	of	IN
18542	612	19	four	four	CD
18542	612	20	shad	shad	NN
18542	612	21	in	in	IN
18542	612	22	cold	cold	JJ
18542	612	23	water	water	NN
18542	612	24	.	.	.
18542	613	1	Put	put	VB
18542	613	2	the	the	DT
18542	613	3	bass	bass	NN
18542	613	4	into	into	IN
18542	613	5	a	a	DT
18542	613	6	fish	fish	NN
18542	613	7	-	-	HYPH
18542	613	8	kettle	kettle	NN
18542	613	9	with	with	IN
18542	613	10	an	an	DT
18542	613	11	onion	onion	NN
18542	613	12	,	,	,
18542	613	13	salt	salt	NN
18542	613	14	and	and	CC
18542	613	15	pepper	pepper	NN
18542	613	16	to	to	IN
18542	613	17	season	season	NN
18542	613	18	,	,	,
18542	613	19	a	a	DT
18542	613	20	small	small	JJ
18542	613	21	bunch	bunch	NN
18542	613	22	of	of	IN
18542	613	23	parsley	parsley	NN
18542	613	24	,	,	,
18542	613	25	a	a	DT
18542	613	26	tablespoonful	tablespoonful	NN
18542	613	27	of	of	IN
18542	613	28	butter	butter	NN
18542	613	29	,	,	,
18542	613	30	two	two	CD
18542	613	31	wineglassfuls	wineglassful	NNS
18542	613	32	of	of	IN
18542	613	33	white	white	JJ
18542	613	34	wine	wine	NN
18542	613	35	,	,	,
18542	613	36	and	and	CC
18542	613	37	enough	enough	JJ
18542	613	38	white	white	JJ
18542	613	39	stock	stock	NN
18542	613	40	to	to	TO
18542	613	41	cover	cover	VB
18542	613	42	.	.	.
18542	614	1	Cover	cover	NN
18542	614	2	,	,	,
18542	614	3	cook	cook	NN
18542	614	4	for	for	IN
18542	614	5	half	half	PDT
18542	614	6	an	an	DT
18542	614	7	hour	hour	NN
18542	614	8	or	or	CC
18542	614	9	more	more	JJR
18542	614	10	,	,	,
18542	614	11	basting	baste	VBG
18542	614	12	as	as	IN
18542	614	13	required	require	VBN
18542	614	14	,	,	,
18542	614	15	and	and	CC
18542	614	16	drain	drain	VB
18542	614	17	.	.	.
18542	615	1	Strain	strain	VB
18542	615	2	the	the	DT
18542	615	3	liquid	liquid	NN
18542	615	4	and	and	CC
18542	615	5	add	add	VB
18542	615	6	it	-PRON-	PRP
18542	615	7	to	to	IN
18542	615	8	a	a	DT
18542	615	9	tablespoonful	tablespoonful	JJ
18542	615	10	each	each	DT
18542	615	11	of	of	IN
18542	615	12	butter	butter	NN
18542	615	13	and	and	CC
18542	615	14	flour	flour	NN
18542	615	15	cooked	cook	VBN
18542	615	16	together	together	RB
18542	615	17	.	.	.
18542	616	1	Cook	cook	VB
18542	616	2	until	until	IN
18542	616	3	it	-PRON-	PRP
18542	616	4	thickens	thicken	VBZ
18542	616	5	,	,	,
18542	616	6	stirring	stir	VBG
18542	616	7	constantly	constantly	RB
18542	616	8	.	.	.
18542	617	1	Add	add	VB
18542	617	2	the	the	DT
18542	617	3	juice	juice	NN
18542	617	4	of	of	IN
18542	617	5	a	a	DT
18542	617	6	lemon	lemon	NN
18542	617	7	and	and	CC
18542	617	8	two	two	CD
18542	617	9	tablespoonfuls	tablespoonful	NNS
18542	617	10	of	of	IN
18542	617	11	butter	butter	NN
18542	617	12	.	.	.
18542	618	1	Cook	cook	VB
18542	618	2	the	the	DT
18542	618	3	roes	roe	NNS
18542	618	4	for	for	IN
18542	618	5	five	five	CD
18542	618	6	minutes	minute	NNS
18542	618	7	in	in	IN
18542	618	8	salted	salted	JJ
18542	618	9	and	and	CC
18542	618	10	acidulated	acidulated	JJ
18542	618	11	water	water	NN
18542	618	12	,	,	,
18542	618	13	drain	drain	VB
18542	618	14	,	,	,
18542	618	15	cut	cut	VBN
18542	618	16	in	in	IN
18542	618	17	two	two	CD
18542	618	18	,	,	,
18542	618	19	and	and	CC
18542	618	20	arrange	arrange	VB
18542	618	21	around	around	IN
18542	618	22	the	the	DT
18542	618	23	fish	fish	NN
18542	618	24	.	.	.
18542	619	1	Pour	pour	VB
18542	619	2	the	the	DT
18542	619	3	sauce	sauce	NN
18542	619	4	over	over	RB
18542	619	5	,	,	,
18542	619	6	sprinkle	sprinkle	VB
18542	619	7	with	with	IN
18542	619	8	minced	mince	VBN
18542	619	9	parsley	parsley	NNP
18542	619	10	,	,	,
18542	619	11	and	and	CC
18542	619	12	serve	serve	VB
18542	619	13	.	.	.
18542	620	1	FILLETS	FILLETS	NNP
18542	620	2	OF	of	IN
18542	620	3	STRIPED	STRIPED	NNP
18542	620	4	BASS	BASS	NNP
18542	620	5	À	À	NNP
18542	620	6	LA	LA	NNP
18542	620	7	BORDELAISE	BORDELAISE	NNP
18542	620	8	Clean	Clean	NNP
18542	620	9	two	two	CD
18542	620	10	striped	stripe	VBN
18542	620	11	bass	bass	NN
18542	620	12	and	and	CC
18542	620	13	cut	cut	VBN
18542	620	14	into	into	IN
18542	620	15	fillets	fillet	NNS
18542	620	16	.	.	.
18542	621	1	[	[	-LRB-
18542	621	2	Page	page	NN
18542	621	3	59	59	CD
18542	621	4	]	]	-RRB-
18542	621	5	Cover	cover	VB
18542	621	6	the	the	DT
18542	621	7	trimmings	trimming	NNS
18542	621	8	with	with	IN
18542	621	9	water	water	NN
18542	621	10	,	,	,
18542	621	11	add	add	VB
18542	621	12	one	one	CD
18542	621	13	cupful	cupful	NN
18542	621	14	of	of	IN
18542	621	15	white	white	JJ
18542	621	16	wine	wine	NN
18542	621	17	,	,	,
18542	621	18	two	two	CD
18542	621	19	cupfuls	cupful	NNS
18542	621	20	of	of	IN
18542	621	21	white	white	JJ
18542	621	22	stock	stock	NN
18542	621	23	,	,	,
18542	621	24	a	a	DT
18542	621	25	sliced	sliced	JJ
18542	621	26	onion	onion	NN
18542	621	27	,	,	,
18542	621	28	a	a	DT
18542	621	29	bay	bay	NN
18542	621	30	-	-	HYPH
18542	621	31	leaf	leaf	NN
18542	621	32	,	,	,
18542	621	33	a	a	DT
18542	621	34	sprig	sprig	NN
18542	621	35	of	of	IN
18542	621	36	thyme	thyme	NNS
18542	621	37	,	,	,
18542	621	38	a	a	DT
18542	621	39	tablespoonful	tablespoonful	NN
18542	621	40	of	of	IN
18542	621	41	butter	butter	NN
18542	621	42	,	,	,
18542	621	43	and	and	CC
18542	621	44	salt	salt	NN
18542	621	45	and	and	CC
18542	621	46	pepper	pepper	NN
18542	621	47	to	to	IN
18542	621	48	season	season	NN
18542	621	49	.	.	.
18542	622	1	Skin	skin	VB
18542	622	2	the	the	DT
18542	622	3	fillets	fillet	NNS
18542	622	4	,	,	,
18542	622	5	season	season	NN
18542	622	6	with	with	IN
18542	622	7	salt	salt	NN
18542	622	8	,	,	,
18542	622	9	and	and	CC
18542	622	10	marinate	marinate	VB
18542	622	11	for	for	IN
18542	622	12	half	half	PDT
18542	622	13	an	an	DT
18542	622	14	hour	hour	NN
18542	622	15	in	in	IN
18542	622	16	oil	oil	NN
18542	622	17	and	and	CC
18542	622	18	lemon	lemon	NN
18542	622	19	-	-	HYPH
18542	622	20	juice	juice	NN
18542	622	21	.	.	.
18542	623	1	Drain	drain	NN
18542	623	2	,	,	,
18542	623	3	sprinkle	sprinkle	VB
18542	623	4	with	with	IN
18542	623	5	flour	flour	NN
18542	623	6	,	,	,
18542	623	7	dip	dip	NN
18542	623	8	in	in	IN
18542	623	9	egg	egg	NN
18542	623	10	yolks	yolk	NNS
18542	623	11	beaten	beat	VBN
18542	623	12	smooth	smooth	JJ
18542	623	13	with	with	IN
18542	623	14	a	a	DT
18542	623	15	little	little	JJ
18542	623	16	melted	melted	JJ
18542	623	17	butter	butter	NN
18542	623	18	,	,	,
18542	623	19	then	then	RB
18542	623	20	in	in	IN
18542	623	21	crumbs	crumb	NNS
18542	623	22	.	.	.
18542	624	1	Broil	Broil	NNP
18542	624	2	carefully	carefully	RB
18542	624	3	,	,	,
18542	624	4	basting	baste	VBG
18542	624	5	with	with	IN
18542	624	6	melted	melted	JJ
18542	624	7	butter	butter	NN
18542	624	8	as	as	IN
18542	624	9	required	require	VBN
18542	624	10	.	.	.
18542	625	1	Fry	fry	VB
18542	625	2	a	a	DT
18542	625	3	tablespoonful	tablespoonful	NN
18542	625	4	of	of	IN
18542	625	5	chopped	chop	VBN
18542	625	6	onion	onion	NN
18542	625	7	in	in	IN
18542	625	8	two	two	CD
18542	625	9	tablespoonfuls	tablespoonful	NNS
18542	625	10	of	of	IN
18542	625	11	flour	flour	NN
18542	625	12	and	and	CC
18542	625	13	cook	cook	NN
18542	625	14	to	to	IN
18542	625	15	a	a	DT
18542	625	16	smooth	smooth	JJ
18542	625	17	paste	paste	NN
18542	625	18	.	.	.
18542	626	1	Add	add	VB
18542	626	2	the	the	DT
18542	626	3	liquid	liquid	NN
18542	626	4	strained	strain	VBN
18542	626	5	from	from	IN
18542	626	6	the	the	DT
18542	626	7	fish	fish	NN
18542	626	8	trimmings	trimming	NNS
18542	626	9	and	and	CC
18542	626	10	cook	cook	NN
18542	626	11	until	until	IN
18542	626	12	thick	thick	JJ
18542	626	13	,	,	,
18542	626	14	stirring	stir	VBG
18542	626	15	constantly	constantly	RB
18542	626	16	.	.	.
18542	627	1	Add	add	VB
18542	627	2	half	half	PDT
18542	627	3	a	a	DT
18542	627	4	cupful	cupful	NN
18542	627	5	of	of	IN
18542	627	6	stewed	stew	VBN
18542	627	7	and	and	CC
18542	627	8	strained	strain	VBN
18542	627	9	tomato	tomato	NNP
18542	627	10	,	,	,
18542	627	11	a	a	DT
18542	627	12	tablespoonful	tablespoonful	NN
18542	627	13	of	of	IN
18542	627	14	minced	mince	VBN
18542	627	15	parsley	parsley	NN
18542	627	16	,	,	,
18542	627	17	and	and	CC
18542	627	18	two	two	CD
18542	627	19	tablespoonfuls	tablespoonful	NNS
18542	627	20	of	of	IN
18542	627	21	butter	butter	NN
18542	627	22	.	.	.
18542	628	1	Season	season	NN
18542	628	2	with	with	IN
18542	628	3	red	red	JJ
18542	628	4	pepper	pepper	NN
18542	628	5	and	and	CC
18542	628	6	lemon	lemon	NN
18542	628	7	-	-	HYPH
18542	628	8	juice	juice	NN
18542	628	9	,	,	,
18542	628	10	pour	pour	VB
18542	628	11	over	over	IN
18542	628	12	the	the	DT
18542	628	13	fish	fish	NN
18542	628	14	,	,	,
18542	628	15	and	and	CC
18542	628	16	serve	serve	VB
18542	628	17	.	.	.
18542	629	1	FILLETS	FILLETS	NNP
18542	629	2	OF	of	IN
18542	629	3	STRIPED	STRIPED	NNP
18542	629	4	BASS	BASS	NNP
18542	629	5	À	À	NNP
18542	629	6	LA	LA	NNP
18542	629	7	MANHATTAN	MANHATTAN	NNP
18542	629	8	Clean	Clean	NNP
18542	629	9	and	and	CC
18542	629	10	trim	trim	VBP
18542	629	11	a	a	DT
18542	629	12	four	four	CD
18542	629	13	-	-	HYPH
18542	629	14	pound	pound	NN
18542	629	15	bass	bass	NN
18542	629	16	,	,	,
18542	629	17	skin	skin	NN
18542	629	18	,	,	,
18542	629	19	remove	remove	VB
18542	629	20	the	the	DT
18542	629	21	bones	bone	NNS
18542	629	22	,	,	,
18542	629	23	and	and	CC
18542	629	24	chop	chop	VB
18542	629	25	very	very	RB
18542	629	26	fine	fine	RB
18542	629	27	.	.	.
18542	630	1	Add	add	VB
18542	630	2	four	four	CD
18542	630	3	tablespoonfuls	tablespoonful	NNS
18542	630	4	of	of	IN
18542	630	5	butter	butter	NN
18542	630	6	,	,	,
18542	630	7	season	season	NN
18542	630	8	with	with	IN
18542	630	9	salt	salt	NN
18542	630	10	,	,	,
18542	630	11	pepper	pepper	NN
18542	630	12	,	,	,
18542	630	13	and	and	CC
18542	630	14	grated	grate	VBD
18542	630	15	nutmeg	nutmeg	NNS
18542	630	16	,	,	,
18542	630	17	and	and	CC
18542	630	18	add	add	VB
18542	630	19	enough	enough	JJ
18542	630	20	cream	cream	NN
18542	630	21	to	to	TO
18542	630	22	make	make	VB
18542	630	23	a	a	DT
18542	630	24	stiff	stiff	JJ
18542	630	25	paste	paste	NN
18542	630	26	.	.	.
18542	631	1	Shape	shape	VB
18542	631	2	into	into	IN
18542	631	3	cutlets	cutlet	NNS
18542	631	4	,	,	,
18542	631	5	dip	dip	NN
18542	631	6	in	in	IN
18542	631	7	egg	egg	NN
18542	631	8	and	and	CC
18542	631	9	crumbs	crumb	NNS
18542	631	10	and	and	CC
18542	631	11	fry	fry	VB
18542	631	12	in	in	IN
18542	631	13	deep	deep	JJ
18542	631	14	fat	fat	NN
18542	631	15	,	,	,
18542	631	16	or	or	CC
18542	631	17	sauté	sauté	NN
18542	631	18	in	in	IN
18542	631	19	clarified	clarify	VBN
18542	631	20	butter	butter	NN
18542	631	21	.	.	.
18542	632	1	Drain	drain	NN
18542	632	2	.	.	.
18542	633	1	and	and	CC
18542	633	2	serve	serve	VB
18542	633	3	with	with	IN
18542	633	4	Tomato	Tomato	NNP
18542	633	5	Sauce	Sauce	NNP
18542	633	6	.	.	.
18542	634	1	[	[	-LRB-
18542	634	2	Page	page	NN
18542	634	3	60	60	CD
18542	634	4	]	]	-RRB-
18542	634	5	STRIPED	STRIPED	NNP
18542	634	6	BASS	bas	NNS
18542	634	7	WITH	with	IN
18542	634	8	CAPER	CAPER	NNP
18542	634	9	SAUCE	SAUCE	VBN
18542	634	10	Clean	clean	JJ
18542	634	11	and	and	CC
18542	634	12	trim	trim	VBP
18542	634	13	a	a	DT
18542	634	14	large	large	JJ
18542	634	15	striped	stripe	VBN
18542	634	16	bass	bass	NN
18542	634	17	,	,	,
18542	634	18	cut	cut	VBD
18542	634	19	two	two	CD
18542	634	20	incisions	incision	NNS
18542	634	21	across	across	IN
18542	634	22	the	the	DT
18542	634	23	back	back	NN
18542	634	24	,	,	,
18542	634	25	tie	tie	NN
18542	634	26	in	in	IN
18542	634	27	a	a	DT
18542	634	28	circle	circle	NN
18542	634	29	,	,	,
18542	634	30	and	and	CC
18542	634	31	boil	boil	VB
18542	634	32	slowly	slowly	RB
18542	634	33	in	in	IN
18542	634	34	salted	salt	VBN
18542	634	35	and	and	CC
18542	634	36	acidulated	acidulated	JJ
18542	634	37	water	water	NN
18542	634	38	for	for	IN
18542	634	39	forty	forty	CD
18542	634	40	minutes	minute	NNS
18542	634	41	.	.	.
18542	635	1	Drain	drain	NN
18542	635	2	,	,	,
18542	635	3	pour	pour	VB
18542	635	4	over	over	IN
18542	635	5	a	a	DT
18542	635	6	Caper	Caper	NNP
18542	635	7	Sauce	Sauce	NNP
18542	635	8	,	,	,
18542	635	9	garnish	garnish	VBP
18542	635	10	with	with	IN
18542	635	11	parsley	parsley	NN
18542	635	12	,	,	,
18542	635	13	and	and	CC
18542	635	14	serve	serve	VB
18542	635	15	.	.	.
18542	636	1	STRIPED	STRIPED	NNP
18542	636	2	BASS	BASS	NNP
18542	636	3	À	À	NNP
18542	636	4	LA	LA	NNP
18542	636	5	DAUPHINE	DAUPHINE	NNP
18542	636	6	Clean	Clean	NNP
18542	636	7	and	and	CC
18542	636	8	trim	trim	VBP
18542	636	9	a	a	DT
18542	636	10	striped	stripe	VBN
18542	636	11	bass	bass	NN
18542	636	12	.	.	.
18542	637	1	Put	put	VB
18542	637	2	into	into	IN
18542	637	3	a	a	DT
18542	637	4	fish	fish	NN
18542	637	5	-	-	HYPH
18542	637	6	kettle	kettle	NN
18542	637	7	with	with	IN
18542	637	8	salt	salt	NN
18542	637	9	,	,	,
18542	637	10	pepper	pepper	NN
18542	637	11	,	,	,
18542	637	12	a	a	DT
18542	637	13	bunch	bunch	NN
18542	637	14	of	of	IN
18542	637	15	parsley	parsley	NN
18542	637	16	,	,	,
18542	637	17	a	a	DT
18542	637	18	pinch	pinch	NN
18542	637	19	of	of	IN
18542	637	20	sweet	sweet	JJ
18542	637	21	herbs	herb	NNS
18542	637	22	,	,	,
18542	637	23	a	a	DT
18542	637	24	sliced	sliced	JJ
18542	637	25	onion	onion	NN
18542	637	26	,	,	,
18542	637	27	two	two	CD
18542	637	28	cupfuls	cupful	NNS
18542	637	29	of	of	IN
18542	637	30	white	white	JJ
18542	637	31	wine	wine	NN
18542	637	32	,	,	,
18542	637	33	two	two	CD
18542	637	34	cupfuls	cupful	NNS
18542	637	35	of	of	IN
18542	637	36	water	water	NN
18542	637	37	,	,	,
18542	637	38	and	and	CC
18542	637	39	four	four	CD
18542	637	40	tablespoonfuls	tablespoonful	NNS
18542	637	41	of	of	IN
18542	637	42	butter	butter	NN
18542	637	43	.	.	.
18542	638	1	Cook	cook	VB
18542	638	2	for	for	IN
18542	638	3	forty	forty	CD
18542	638	4	minutes	minute	NNS
18542	638	5	in	in	IN
18542	638	6	a	a	DT
18542	638	7	moderate	moderate	JJ
18542	638	8	oven	oven	NN
18542	638	9	,	,	,
18542	638	10	basting	baste	VBG
18542	638	11	frequently	frequently	RB
18542	638	12	.	.	.
18542	639	1	Drain	drain	VB
18542	639	2	the	the	DT
18542	639	3	fish	fish	NN
18542	639	4	,	,	,
18542	639	5	strain	strain	VB
18542	639	6	the	the	DT
18542	639	7	liquor	liquor	NN
18542	639	8	,	,	,
18542	639	9	and	and	CC
18542	639	10	add	add	VB
18542	639	11	enough	enough	JJ
18542	639	12	white	white	JJ
18542	639	13	stock	stock	NN
18542	639	14	or	or	CC
18542	639	15	oyster	oyster	JJ
18542	639	16	liquor	liquor	NN
18542	639	17	to	to	TO
18542	639	18	make	make	VB
18542	639	19	the	the	DT
18542	639	20	required	require	VBN
18542	639	21	quantity	quantity	NN
18542	639	22	of	of	IN
18542	639	23	sauce	sauce	NN
18542	639	24	.	.	.
18542	640	1	Cook	cook	VB
18542	640	2	two	two	CD
18542	640	3	tablespoonfuls	tablespoonful	NNS
18542	640	4	of	of	IN
18542	640	5	flour	flour	NN
18542	640	6	in	in	IN
18542	640	7	one	one	CD
18542	640	8	tablespoonful	tablespoonful	NN
18542	640	9	of	of	IN
18542	640	10	butter	butter	NN
18542	640	11	,	,	,
18542	640	12	add	add	VB
18542	640	13	the	the	DT
18542	640	14	liquid	liquid	NN
18542	640	15	,	,	,
18542	640	16	and	and	CC
18542	640	17	cook	cook	VB
18542	640	18	until	until	IN
18542	640	19	thick	thick	JJ
18542	640	20	,	,	,
18542	640	21	stirring	stir	VBG
18542	640	22	constantly	constantly	RB
18542	640	23	.	.	.
18542	641	1	Add	add	VB
18542	641	2	three	three	CD
18542	641	3	egg	egg	NN
18542	641	4	yolks	yolk	NNS
18542	641	5	well	well	RB
18542	641	6	beaten	beat	VBN
18542	641	7	with	with	IN
18542	641	8	four	four	CD
18542	641	9	tablespoonfuls	tablespoonful	NNS
18542	641	10	of	of	IN
18542	641	11	butter	butter	NN
18542	641	12	,	,	,
18542	641	13	a	a	DT
18542	641	14	tablespoonful	tablespoonful	NN
18542	641	15	of	of	IN
18542	641	16	anchovy	anchovy	JJ
18542	641	17	essence	essence	NN
18542	641	18	,	,	,
18542	641	19	the	the	DT
18542	641	20	juice	juice	NN
18542	641	21	of	of	IN
18542	641	22	half	half	PDT
18542	641	23	a	a	DT
18542	641	24	lemon	lemon	NN
18542	641	25	,	,	,
18542	641	26	and	and	CC
18542	641	27	a	a	DT
18542	641	28	pinch	pinch	NN
18542	641	29	of	of	IN
18542	641	30	paprika	paprika	NNS
18542	641	31	.	.	.
18542	642	1	Bring	bring	VB
18542	642	2	to	to	IN
18542	642	3	the	the	DT
18542	642	4	boiling	boiling	NN
18542	642	5	point	point	NN
18542	642	6	,	,	,
18542	642	7	pour	pour	VBP
18542	642	8	over	over	IN
18542	642	9	the	the	DT
18542	642	10	fish	fish	NN
18542	642	11	,	,	,
18542	642	12	and	and	CC
18542	642	13	serve	serve	VB
18542	642	14	.	.	.
18542	643	1	Garnish	garnish	VB
18542	643	2	with	with	IN
18542	643	3	fried	fried	JJ
18542	643	4	mushrooms	mushroom	NNS
18542	643	5	.	.	.
18542	644	1	STRIPED	STRIPED	NNP
18542	644	2	BASS	BASS	NNP
18542	644	3	À	À	NNP
18542	644	4	LA	LA	NNP
18542	644	5	CARDINAL	CARDINAL	NNP
18542	644	6	Clean	clean	JJ
18542	644	7	and	and	CC
18542	644	8	trim	trim	VBP
18542	644	9	a	a	DT
18542	644	10	striped	stripe	VBN
18542	644	11	bass	bass	NN
18542	644	12	.	.	.
18542	645	1	Cook	cook	VB
18542	645	2	in	in	IN
18542	645	3	a	a	DT
18542	645	4	[	[	-LRB-
18542	645	5	Page	page	NN
18542	645	6	61	61	CD
18542	645	7	]	]	-RRB-
18542	645	8	fish	fish	NN
18542	645	9	-	-	HYPH
18542	645	10	kettle	kettle	NN
18542	645	11	with	with	IN
18542	645	12	two	two	CD
18542	645	13	cupfuls	cupful	NNS
18542	645	14	of	of	IN
18542	645	15	water	water	NN
18542	645	16	,	,	,
18542	645	17	one	one	CD
18542	645	18	cupful	cupful	NN
18542	645	19	of	of	IN
18542	645	20	white	white	JJ
18542	645	21	wine	wine	NN
18542	645	22	,	,	,
18542	645	23	four	four	CD
18542	645	24	tablespoonfuls	tablespoonful	NNS
18542	645	25	of	of	IN
18542	645	26	butter	butter	NN
18542	645	27	,	,	,
18542	645	28	a	a	DT
18542	645	29	bunch	bunch	NN
18542	645	30	of	of	IN
18542	645	31	parsley	parsley	NN
18542	645	32	,	,	,
18542	645	33	an	an	DT
18542	645	34	onion	onion	NN
18542	645	35	,	,	,
18542	645	36	and	and	CC
18542	645	37	a	a	DT
18542	645	38	carrot	carrot	NN
18542	645	39	,	,	,
18542	645	40	sliced	slice	VBN
18542	645	41	,	,	,
18542	645	42	and	and	CC
18542	645	43	salt	salt	NN
18542	645	44	and	and	CC
18542	645	45	pepper	pepper	NN
18542	645	46	to	to	IN
18542	645	47	season	season	NN
18542	645	48	.	.	.
18542	646	1	Simmer	simmer	NN
18542	646	2	for	for	IN
18542	646	3	forty	forty	CD
18542	646	4	minutes	minute	NNS
18542	646	5	and	and	CC
18542	646	6	drain	drain	VB
18542	646	7	.	.	.
18542	647	1	Add	add	VB
18542	647	2	two	two	CD
18542	647	3	cupfuls	cupful	NNS
18542	647	4	of	of	IN
18542	647	5	white	white	JJ
18542	647	6	stock	stock	NN
18542	647	7	to	to	IN
18542	647	8	the	the	DT
18542	647	9	liquid	liquid	NN
18542	647	10	,	,	,
18542	647	11	strain	strain	NN
18542	647	12	,	,	,
18542	647	13	and	and	CC
18542	647	14	skim	skim	VB
18542	647	15	off	off	RP
18542	647	16	the	the	DT
18542	647	17	fat	fat	NN
18542	647	18	.	.	.
18542	648	1	Cook	cook	VB
18542	648	2	two	two	CD
18542	648	3	tablespoonfuls	tablespoonful	NNS
18542	648	4	of	of	IN
18542	648	5	flour	flour	NN
18542	648	6	in	in	IN
18542	648	7	a	a	DT
18542	648	8	tablespoonful	tablespoonful	NN
18542	648	9	of	of	IN
18542	648	10	butter	butter	NN
18542	648	11	,	,	,
18542	648	12	add	add	VB
18542	648	13	the	the	DT
18542	648	14	strained	strained	JJ
18542	648	15	liquid	liquid	NN
18542	648	16	and	and	CC
18542	648	17	cook	cook	NN
18542	648	18	until	until	IN
18542	648	19	thick	thick	JJ
18542	648	20	,	,	,
18542	648	21	stirring	stir	VBG
18542	648	22	constantly	constantly	RB
18542	648	23	.	.	.
18542	649	1	Take	take	VB
18542	649	2	from	from	IN
18542	649	3	the	the	DT
18542	649	4	fire	fire	NN
18542	649	5	and	and	CC
18542	649	6	add	add	VB
18542	649	7	the	the	DT
18542	649	8	yolks	yolk	NNS
18542	649	9	of	of	IN
18542	649	10	four	four	CD
18542	649	11	eggs	egg	NNS
18542	649	12	,	,	,
18542	649	13	beaten	beat	VBN
18542	649	14	with	with	IN
18542	649	15	the	the	DT
18542	649	16	juice	juice	NN
18542	649	17	of	of	IN
18542	649	18	a	a	DT
18542	649	19	lemon	lemon	NN
18542	649	20	,	,	,
18542	649	21	four	four	CD
18542	649	22	tablespoonfuls	tablespoonful	NNS
18542	649	23	of	of	IN
18542	649	24	melted	melted	JJ
18542	649	25	butter	butter	NN
18542	649	26	,	,	,
18542	649	27	and	and	CC
18542	649	28	a	a	DT
18542	649	29	pinch	pinch	NN
18542	649	30	of	of	IN
18542	649	31	paprika	paprika	NNS
18542	649	32	.	.	.
18542	650	1	Bring	bring	VB
18542	650	2	to	to	IN
18542	650	3	the	the	DT
18542	650	4	boil	boil	NN
18542	650	5	,	,	,
18542	650	6	then	then	RB
18542	650	7	take	take	VB
18542	650	8	from	from	IN
18542	650	9	the	the	DT
18542	650	10	fire	fire	NN
18542	650	11	,	,	,
18542	650	12	add	add	VB
18542	650	13	sufficient	sufficient	JJ
18542	650	14	dried	dry	VBN
18542	650	15	and	and	CC
18542	650	16	pounded	pound	VBD
18542	650	17	lobster	lobster	NN
18542	650	18	coral	coral	JJ
18542	650	19	to	to	IN
18542	650	20	color	color	NN
18542	650	21	,	,	,
18542	650	22	pour	pour	VB
18542	650	23	over	over	IN
18542	650	24	the	the	DT
18542	650	25	fish	fish	NN
18542	650	26	,	,	,
18542	650	27	and	and	CC
18542	650	28	serve	serve	VB
18542	650	29	.	.	.
18542	651	1	STRIPED	STRIPED	NNP
18542	651	2	BASS	BASS	NNP
18542	651	3	À	À	NNP
18542	651	4	LA	LA	NNP
18542	651	5	HOLLANDAISE	HOLLANDAISE	NNP
18542	651	6	Clean	Clean	NNP
18542	651	7	and	and	CC
18542	651	8	trim	trim	VBP
18542	651	9	a	a	DT
18542	651	10	striped	stripe	VBN
18542	651	11	bass	bass	NN
18542	651	12	and	and	CC
18542	651	13	simmer	simmer	NN
18542	651	14	half	half	PDT
18542	651	15	an	an	DT
18542	651	16	hour	hour	NN
18542	651	17	in	in	IN
18542	651	18	salted	salt	VBN
18542	651	19	and	and	CC
18542	651	20	acidulated	acidulated	JJ
18542	651	21	water	water	NN
18542	651	22	to	to	TO
18542	651	23	cover	cover	VB
18542	651	24	.	.	.
18542	652	1	Drain	drain	NN
18542	652	2	,	,	,
18542	652	3	garnish	garnish	VB
18542	652	4	with	with	IN
18542	652	5	parsley	parsley	NN
18542	652	6	,	,	,
18542	652	7	and	and	CC
18542	652	8	serve	serve	VB
18542	652	9	with	with	IN
18542	652	10	Hollandaise	Hollandaise	NNP
18542	652	11	Sauce	Sauce	NNP
18542	652	12	.	.	.
18542	653	1	STRIPED	STRIPED	NNP
18542	653	2	BASS	BASS	NNP
18542	653	3	À	À	NNP
18542	653	4	LA	LA	NNP
18542	653	5	COMMODORE	COMMODORE	NNP
18542	653	6	Clean	clean	JJ
18542	653	7	and	and	CC
18542	653	8	stuff	stuff	VBP
18542	653	9	a	a	DT
18542	653	10	striped	stripe	VBN
18542	653	11	bass	bass	NN
18542	653	12	.	.	.
18542	654	1	Put	put	VB
18542	654	2	into	into	IN
18542	654	3	a	a	DT
18542	654	4	fish	fish	NN
18542	654	5	-	-	HYPH
18542	654	6	kettle	kettle	NN
18542	654	7	with	with	IN
18542	654	8	a	a	DT
18542	654	9	bunch	bunch	NN
18542	654	10	of	of	IN
18542	654	11	parsley	parsley	NN
18542	654	12	,	,	,
18542	654	13	a	a	DT
18542	654	14	cupful	cupful	NN
18542	654	15	of	of	IN
18542	654	16	mixed	mixed	JJ
18542	654	17	vegetables	vegetable	NNS
18542	654	18	cut	cut	VBD
18542	654	19	fine	fine	RB
18542	654	20	,	,	,
18542	654	21	a	a	DT
18542	654	22	cupful	cupful	NN
18542	654	23	of	of	IN
18542	654	24	white	white	JJ
18542	654	25	wine	wine	NN
18542	654	26	,	,	,
18542	654	27	a	a	DT
18542	654	28	cupful	cupful	NN
18542	654	29	of	of	IN
18542	654	30	oyster	oyster	JJ
18542	654	31	liquor	liquor	NN
18542	654	32	,	,	,
18542	654	33	and	and	CC
18542	654	34	enough	enough	JJ
18542	654	35	water	water	NN
18542	654	36	or	or	CC
18542	654	37	stock	stock	NN
18542	654	38	to	to	TO
18542	654	39	cover	cover	VB
18542	654	40	.	.	.
18542	655	1	Simmer	simmer	NN
18542	655	2	for	for	IN
18542	655	3	forty	forty	CD
18542	655	4	[	[	-LRB-
18542	655	5	Page	page	NN
18542	655	6	62	62	CD
18542	655	7	]	]	-RRB-
18542	655	8	minutes	minute	NNS
18542	655	9	and	and	CC
18542	655	10	drain	drain	VB
18542	655	11	.	.	.
18542	656	1	Strain	strain	VB
18542	656	2	the	the	DT
18542	656	3	gravy	gravy	NN
18542	656	4	,	,	,
18542	656	5	skim	skim	VB
18542	656	6	off	off	IN
18542	656	7	the	the	DT
18542	656	8	fat	fat	NN
18542	656	9	,	,	,
18542	656	10	and	and	CC
18542	656	11	set	set	VB
18542	656	12	aside	aside	RB
18542	656	13	.	.	.
18542	657	1	Brown	brown	JJ
18542	657	2	two	two	CD
18542	657	3	tablespoonfuls	tablespoonful	NNS
18542	657	4	of	of	IN
18542	657	5	flour	flour	NN
18542	657	6	in	in	IN
18542	657	7	one	one	CD
18542	657	8	tablespoonful	tablespoonful	NN
18542	657	9	of	of	IN
18542	657	10	butter	butter	NN
18542	657	11	,	,	,
18542	657	12	add	add	VB
18542	657	13	one	one	CD
18542	657	14	cupful	cupful	NN
18542	657	15	of	of	IN
18542	657	16	stock	stock	NN
18542	657	17	and	and	CC
18542	657	18	cook	cook	NN
18542	657	19	until	until	IN
18542	657	20	very	very	RB
18542	657	21	thick	thick	JJ
18542	657	22	,	,	,
18542	657	23	stirring	stir	VBG
18542	657	24	constantly	constantly	RB
18542	657	25	.	.	.
18542	658	1	Add	add	VB
18542	658	2	the	the	DT
18542	658	3	strained	strained	JJ
18542	658	4	sauce	sauce	NN
18542	658	5	and	and	CC
18542	658	6	reheat	reheat	NN
18542	658	7	,	,	,
18542	658	8	stirring	stir	VBG
18542	658	9	until	until	IN
18542	658	10	smooth	smooth	JJ
18542	658	11	.	.	.
18542	659	1	Add	add	VB
18542	659	2	a	a	DT
18542	659	3	tablespoonful	tablespoonful	NN
18542	659	4	of	of	IN
18542	659	5	anchovy	anchovy	JJ
18542	659	6	essence	essence	NN
18542	659	7	,	,	,
18542	659	8	four	four	CD
18542	659	9	tablespoonfuls	tablespoonful	NNS
18542	659	10	of	of	IN
18542	659	11	butter	butter	NN
18542	659	12	,	,	,
18542	659	13	and	and	CC
18542	659	14	lemon	lemon	NN
18542	659	15	-	-	HYPH
18542	659	16	juice	juice	NN
18542	659	17	to	to	TO
18542	659	18	taste	taste	VB
18542	659	19	.	.	.
18542	660	1	Pour	pour	VB
18542	660	2	over	over	IN
18542	660	3	the	the	DT
18542	660	4	fish	fish	NN
18542	660	5	and	and	CC
18542	660	6	serve	serve	VB
18542	660	7	.	.	.
18542	661	1	STRIPED	STRIPED	NNP
18542	661	2	BASS	BASS	NNP
18542	661	3	À	À	NNP
18542	661	4	L'AMERICAINE	l'americaine	NN
18542	661	5	Cook	Cook	NNP
18542	661	6	together	together	RB
18542	661	7	one	one	CD
18542	661	8	tablespoonful	tablespoonful	JJ
18542	661	9	each	each	DT
18542	661	10	of	of	IN
18542	661	11	butter	butter	NN
18542	661	12	and	and	CC
18542	661	13	flour	flour	NN
18542	661	14	,	,	,
18542	661	15	add	add	VB
18542	661	16	a	a	DT
18542	661	17	pint	pint	NN
18542	661	18	of	of	IN
18542	661	19	oysters	oyster	NNS
18542	661	20	,	,	,
18542	661	21	with	with	IN
18542	661	22	their	-PRON-	PRP$
18542	661	23	liquor	liquor	NN
18542	661	24	,	,	,
18542	661	25	and	and	CC
18542	661	26	the	the	DT
18542	661	27	yolks	yolk	NNS
18542	661	28	of	of	IN
18542	661	29	two	two	CD
18542	661	30	eggs	egg	NNS
18542	661	31	,	,	,
18542	661	32	well	well	RB
18542	661	33	beaten	beat	VBN
18542	661	34	.	.	.
18542	662	1	Cook	cook	VB
18542	662	2	until	until	IN
18542	662	3	thick	thick	JJ
18542	662	4	,	,	,
18542	662	5	stirring	stir	VBG
18542	662	6	constantly	constantly	RB
18542	662	7	.	.	.
18542	663	1	Prepare	prepare	VB
18542	663	2	and	and	CC
18542	663	3	trim	trim	VB
18542	663	4	a	a	DT
18542	663	5	striped	stripe	VBN
18542	663	6	bass	bass	NN
18542	663	7	,	,	,
18542	663	8	fill	fill	VB
18542	663	9	with	with	IN
18542	663	10	the	the	DT
18542	663	11	oyster	oyster	JJ
18542	663	12	mixture	mixture	NN
18542	663	13	,	,	,
18542	663	14	season	season	NN
18542	663	15	,	,	,
18542	663	16	and	and	CC
18542	663	17	sew	sew	VB
18542	663	18	up	up	RP
18542	663	19	.	.	.
18542	664	1	Put	put	VB
18542	664	2	into	into	IN
18542	664	3	a	a	DT
18542	664	4	fish	fish	NN
18542	664	5	-	-	HYPH
18542	664	6	kettle	kettle	NN
18542	664	7	with	with	IN
18542	664	8	enough	enough	JJ
18542	664	9	white	white	JJ
18542	664	10	wine	wine	NN
18542	664	11	and	and	CC
18542	664	12	water	water	NN
18542	664	13	,	,	,
18542	664	14	in	in	IN
18542	664	15	equal	equal	JJ
18542	664	16	parts	part	NNS
18542	664	17	,	,	,
18542	664	18	to	to	TO
18542	664	19	cover	cover	VB
18542	664	20	.	.	.
18542	665	1	Add	add	VB
18542	665	2	a	a	DT
18542	665	3	sliced	sliced	JJ
18542	665	4	onion	onion	NN
18542	665	5	,	,	,
18542	665	6	a	a	DT
18542	665	7	bunch	bunch	NN
18542	665	8	of	of	IN
18542	665	9	parsley	parsley	NN
18542	665	10	,	,	,
18542	665	11	a	a	DT
18542	665	12	little	little	JJ
18542	665	13	salt	salt	NN
18542	665	14	and	and	CC
18542	665	15	pepper	pepper	NN
18542	665	16	and	and	CC
18542	665	17	a	a	DT
18542	665	18	tablespoonful	tablespoonful	NN
18542	665	19	of	of	IN
18542	665	20	butter	butter	NN
18542	665	21	.	.	.
18542	666	1	Simmer	simmer	NN
18542	666	2	for	for	IN
18542	666	3	an	an	DT
18542	666	4	hour	hour	NN
18542	666	5	and	and	CC
18542	666	6	drain	drain	NN
18542	666	7	.	.	.
18542	667	1	Strain	strain	VB
18542	667	2	the	the	DT
18542	667	3	gravy	gravy	NN
18542	667	4	and	and	CC
18542	667	5	skim	skim	VB
18542	667	6	off	off	IN
18542	667	7	the	the	DT
18542	667	8	fat	fat	NN
18542	667	9	.	.	.
18542	668	1	Cook	cook	VB
18542	668	2	together	together	RB
18542	668	3	two	two	CD
18542	668	4	tablespoonfuls	tablespoonful	NNS
18542	668	5	of	of	IN
18542	668	6	flour	flour	NN
18542	668	7	and	and	CC
18542	668	8	one	one	CD
18542	668	9	of	of	IN
18542	668	10	butter	butter	NN
18542	668	11	,	,	,
18542	668	12	add	add	VB
18542	668	13	the	the	DT
18542	668	14	strained	strained	JJ
18542	668	15	liquid	liquid	NN
18542	668	16	and	and	CC
18542	668	17	cook	cook	NN
18542	668	18	until	until	IN
18542	668	19	thick	thick	JJ
18542	668	20	,	,	,
18542	668	21	stirring	stir	VBG
18542	668	22	constantly	constantly	RB
18542	668	23	.	.	.
18542	669	1	Take	take	VB
18542	669	2	from	from	IN
18542	669	3	the	the	DT
18542	669	4	fire	fire	NN
18542	669	5	,	,	,
18542	669	6	add	add	VB
18542	669	7	the	the	DT
18542	669	8	yolks	yolk	NNS
18542	669	9	of	of	IN
18542	669	10	four	four	CD
18542	669	11	eggs	egg	NNS
18542	669	12	beaten	beat	VBN
18542	669	13	with	with	IN
18542	669	14	four	four	CD
18542	669	15	tablespoonfuls	tablespoonful	NNS
18542	669	16	of	of	IN
18542	669	17	melted	melted	JJ
18542	669	18	butter	butter	NN
18542	669	19	,	,	,
18542	669	20	the	the	DT
18542	669	21	juice	juice	NN
18542	669	22	of	of	IN
18542	669	23	a	a	DT
18542	669	24	lemon	lemon	NN
18542	669	25	,	,	,
18542	669	26	and	and	CC
18542	669	27	a	a	DT
18542	669	28	tablespoonful	tablespoonful	NN
18542	669	29	of	of	IN
18542	669	30	minced	mince	VBN
18542	669	31	parsley	parsley	NN
18542	669	32	.	.	.
18542	670	1	Bring	bring	VB
18542	670	2	to	to	IN
18542	670	3	the	the	DT
18542	670	4	boil	boil	NN
18542	670	5	,	,	,
18542	670	6	pour	pour	VBP
18542	670	7	[	[	-LRB-
18542	670	8	Page	page	NN
18542	670	9	63	63	CD
18542	670	10	]	]	-RRB-
18542	670	11	over	over	IN
18542	670	12	the	the	DT
18542	670	13	fish	fish	NN
18542	670	14	,	,	,
18542	670	15	and	and	CC
18542	670	16	serve	serve	VB
18542	670	17	.	.	.
18542	671	1	Garnish	garnish	VB
18542	671	2	with	with	IN
18542	671	3	fried	fried	JJ
18542	671	4	oysters	oyster	NNS
18542	671	5	.	.	.
18542	672	1	STRIPED	STRIPED	NNP
18542	672	2	BASS	BASS	NNP
18542	672	3	À	À	NNP
18542	672	4	LA	LA	NNP
18542	672	5	MARSEILLES	MARSEILLES	NNP
18542	672	6	Clean	clean	VBP
18542	672	7	a	a	DT
18542	672	8	large	large	JJ
18542	672	9	striped	stripe	VBN
18542	672	10	bass	bass	NN
18542	672	11	and	and	CC
18542	672	12	divide	divide	NN
18542	672	13	into	into	IN
18542	672	14	fillets	fillet	NNS
18542	672	15	.	.	.
18542	673	1	Put	put	VB
18542	673	2	into	into	IN
18542	673	3	a	a	DT
18542	673	4	fish	fish	NN
18542	673	5	-	-	HYPH
18542	673	6	boiler	boiler	NN
18542	673	7	with	with	IN
18542	673	8	three	three	CD
18542	673	9	tablespoonfuls	tablespoonful	NNS
18542	673	10	of	of	IN
18542	673	11	butter	butter	NN
18542	673	12	,	,	,
18542	673	13	two	two	CD
18542	673	14	large	large	JJ
18542	673	15	onions	onion	NNS
18542	673	16	,	,	,
18542	673	17	sliced	slice	VBN
18542	673	18	,	,	,
18542	673	19	a	a	DT
18542	673	20	bunch	bunch	NN
18542	673	21	of	of	IN
18542	673	22	parsley	parsley	NNP
18542	673	23	,	,	,
18542	673	24	a	a	DT
18542	673	25	bay	bay	NN
18542	673	26	-	-	HYPH
18542	673	27	leaf	leaf	NN
18542	673	28	,	,	,
18542	673	29	salt	salt	NN
18542	673	30	and	and	CC
18542	673	31	pepper	pepper	NN
18542	673	32	to	to	IN
18542	673	33	season	season	NN
18542	673	34	,	,	,
18542	673	35	and	and	CC
18542	673	36	red	red	JJ
18542	673	37	wine	wine	NN
18542	673	38	and	and	CC
18542	673	39	water	water	NN
18542	673	40	,	,	,
18542	673	41	in	in	IN
18542	673	42	equal	equal	JJ
18542	673	43	parts	part	NNS
18542	673	44	,	,	,
18542	673	45	to	to	TO
18542	673	46	cover	cover	VB
18542	673	47	.	.	.
18542	674	1	Simmer	simmer	NN
18542	674	2	for	for	IN
18542	674	3	an	an	DT
18542	674	4	hour	hour	NN
18542	674	5	,	,	,
18542	674	6	drain	drain	VB
18542	674	7	the	the	DT
18542	674	8	fish	fish	NN
18542	674	9	,	,	,
18542	674	10	take	take	VB
18542	674	11	out	out	RP
18542	674	12	the	the	DT
18542	674	13	parsley	parsley	NN
18542	674	14	,	,	,
18542	674	15	strain	strain	VB
18542	674	16	the	the	DT
18542	674	17	liquid	liquid	NN
18542	674	18	,	,	,
18542	674	19	and	and	CC
18542	674	20	spread	spread	VBD
18542	674	21	the	the	DT
18542	674	22	cooked	cooked	JJ
18542	674	23	onions	onion	NNS
18542	674	24	over	over	IN
18542	674	25	the	the	DT
18542	674	26	fish	fish	NN
18542	674	27	.	.	.
18542	675	1	Cook	cook	VB
18542	675	2	three	three	CD
18542	675	3	tablespoonfuls	tablespoonful	NNS
18542	675	4	of	of	IN
18542	675	5	flour	flour	NN
18542	675	6	in	in	IN
18542	675	7	two	two	CD
18542	675	8	tablespoonfuls	tablespoonful	NNS
18542	675	9	of	of	IN
18542	675	10	butter	butter	NN
18542	675	11	,	,	,
18542	675	12	add	add	VB
18542	675	13	the	the	DT
18542	675	14	strained	strained	JJ
18542	675	15	liquid	liquid	NN
18542	675	16	and	and	CC
18542	675	17	cook	cook	NN
18542	675	18	until	until	IN
18542	675	19	thick	thick	JJ
18542	675	20	,	,	,
18542	675	21	stirring	stir	VBG
18542	675	22	constantly	constantly	RB
18542	675	23	.	.	.
18542	676	1	Take	take	VB
18542	676	2	from	from	IN
18542	676	3	the	the	DT
18542	676	4	fire	fire	NN
18542	676	5	,	,	,
18542	676	6	add	add	VB
18542	676	7	the	the	DT
18542	676	8	juice	juice	NN
18542	676	9	of	of	IN
18542	676	10	a	a	DT
18542	676	11	small	small	JJ
18542	676	12	lemon	lemon	NN
18542	676	13	,	,	,
18542	676	14	a	a	DT
18542	676	15	tablespoonful	tablespoonful	NN
18542	676	16	of	of	IN
18542	676	17	anchovy	anchovy	JJ
18542	676	18	essence	essence	NN
18542	676	19	,	,	,
18542	676	20	and	and	CC
18542	676	21	two	two	CD
18542	676	22	tablespoonfuls	tablespoonful	NNS
18542	676	23	of	of	IN
18542	676	24	butter	butter	NN
18542	676	25	.	.	.
18542	677	1	When	when	WRB
18542	677	2	the	the	DT
18542	677	3	butter	butter	NN
18542	677	4	is	be	VBZ
18542	677	5	melted	melt	VBN
18542	677	6	,	,	,
18542	677	7	pour	pour	VB
18542	677	8	over	over	IN
18542	677	9	the	the	DT
18542	677	10	fish	fish	NN
18542	677	11	and	and	CC
18542	677	12	serve	serve	VB
18542	677	13	.	.	.
18542	678	1	STRIPED	STRIPED	NNP
18542	678	2	BASS	BASS	NNP
18542	678	3	À	À	NNP
18542	678	4	LA	LA	NNP
18542	678	5	CONTI	conti	JJ
18542	678	6	Clean	clean	JJ
18542	678	7	and	and	CC
18542	678	8	trim	trim	VBP
18542	678	9	a	a	DT
18542	678	10	large	large	JJ
18542	678	11	striped	stripe	VBN
18542	678	12	bass	bass	NN
18542	678	13	.	.	.
18542	679	1	Put	put	VB
18542	679	2	into	into	IN
18542	679	3	a	a	DT
18542	679	4	baking	baking	NN
18542	679	5	-	-	HYPH
18542	679	6	pan	pan	NN
18542	679	7	with	with	IN
18542	679	8	four	four	CD
18542	679	9	tablespoonfuls	tablespoonful	NNS
18542	679	10	of	of	IN
18542	679	11	olive	olive	JJ
18542	679	12	-	-	HYPH
18542	679	13	oil	oil	NN
18542	679	14	,	,	,
18542	679	15	a	a	DT
18542	679	16	small	small	JJ
18542	679	17	onion	onion	NN
18542	679	18	,	,	,
18542	679	19	chopped	chop	VBD
18542	679	20	fine	fine	JJ
18542	679	21	,	,	,
18542	679	22	salt	salt	NN
18542	679	23	and	and	CC
18542	679	24	pepper	pepper	NN
18542	679	25	to	to	IN
18542	679	26	season	season	NN
18542	679	27	,	,	,
18542	679	28	a	a	DT
18542	679	29	bunch	bunch	NN
18542	679	30	of	of	IN
18542	679	31	parsley	parsley	NN
18542	679	32	,	,	,
18542	679	33	and	and	CC
18542	679	34	two	two	CD
18542	679	35	cupfuls	cupful	NNS
18542	679	36	each	each	DT
18542	679	37	of	of	IN
18542	679	38	white	white	JJ
18542	679	39	wine	wine	NN
18542	679	40	and	and	CC
18542	679	41	white	white	JJ
18542	679	42	stock	stock	NN
18542	679	43	.	.	.
18542	680	1	Cover	cover	VB
18542	680	2	and	and	CC
18542	680	3	cook	cook	NN
18542	680	4	for	for	IN
18542	680	5	an	an	DT
18542	680	6	hour	hour	NN
18542	680	7	in	in	IN
18542	680	8	a	a	DT
18542	680	9	moderate	moderate	JJ
18542	680	10	oven	oven	NN
18542	680	11	,	,	,
18542	680	12	basting	baste	VBG
18542	680	13	often	often	RB
18542	680	14	.	.	.
18542	681	1	Drain	drain	VB
18542	681	2	the	the	DT
18542	681	3	fish	fish	NN
18542	681	4	and	and	CC
18542	681	5	remove	remove	VB
18542	681	6	the	the	DT
18542	681	7	parsley	parsley	NN
18542	681	8	.	.	.
18542	682	1	Strain	strain	VB
18542	682	2	the	the	DT
18542	682	3	sauce	sauce	NN
18542	682	4	.	.	.
18542	683	1	Brown	Brown	NNP
18542	683	2	[	[	-LRB-
18542	683	3	Page	page	NN
18542	683	4	64	64	CD
18542	683	5	]	]	-RRB-
18542	683	6	two	two	CD
18542	683	7	tablespoonfuls	tablespoonful	NNS
18542	683	8	of	of	IN
18542	683	9	flour	flour	NN
18542	683	10	in	in	IN
18542	683	11	one	one	CD
18542	683	12	of	of	IN
18542	683	13	butter	butter	NN
18542	683	14	,	,	,
18542	683	15	add	add	VB
18542	683	16	the	the	DT
18542	683	17	strained	strained	JJ
18542	683	18	liquid	liquid	NN
18542	683	19	,	,	,
18542	683	20	and	and	CC
18542	683	21	cook	cook	VB
18542	683	22	until	until	IN
18542	683	23	thick	thick	JJ
18542	683	24	,	,	,
18542	683	25	stirring	stir	VBG
18542	683	26	constantly	constantly	RB
18542	683	27	.	.	.
18542	684	1	Add	add	VB
18542	684	2	the	the	DT
18542	684	3	juice	juice	NN
18542	684	4	of	of	IN
18542	684	5	half	half	PDT
18542	684	6	a	a	DT
18542	684	7	lemon	lemon	NN
18542	684	8	and	and	CC
18542	684	9	a	a	DT
18542	684	10	tablespoonful	tablespoonful	NN
18542	684	11	of	of	IN
18542	684	12	minced	mince	VBN
18542	684	13	parsley	parsley	NN
18542	684	14	.	.	.
18542	685	1	Pour	pour	VB
18542	685	2	over	over	IN
18542	685	3	the	the	DT
18542	685	4	fish	fish	NN
18542	685	5	and	and	CC
18542	685	6	serve	serve	VB
18542	685	7	.	.	.
18542	686	1	[	[	-LRB-
18542	686	2	Page	page	NN
18542	686	3	65	65	CD
18542	686	4	]	]	-RRB-
18542	686	5	EIGHT	eight	CD
18542	686	6	WAYS	way	NNS
18542	686	7	TO	to	IN
18542	686	8	COOK	COOK	NNP
18542	686	9	BLACKFISH	BLACKFISH	NNP
18542	686	10	BLACKFISH	BLACKFISH	NNP
18542	686	11	À	à	NN
18542	686	12	L'AMERICAINE	l'americaine	NN
18542	686	13	Draw	draw	VB
18542	686	14	two	two	CD
18542	686	15	large	large	JJ
18542	686	16	blackfish	blackfish	NNS
18542	686	17	,	,	,
18542	686	18	trim	trim	VBP
18542	686	19	,	,	,
18542	686	20	and	and	CC
18542	686	21	clean	clean	JJ
18542	686	22	thoroughly	thoroughly	RB
18542	686	23	.	.	.
18542	687	1	Put	put	VB
18542	687	2	into	into	IN
18542	687	3	a	a	DT
18542	687	4	baking	baking	NN
18542	687	5	-	-	HYPH
18542	687	6	dish	dish	NN
18542	687	7	with	with	IN
18542	687	8	two	two	CD
18542	687	9	chopped	chop	VBN
18542	687	10	onions	onion	NNS
18542	687	11	fried	fry	VBN
18542	687	12	in	in	IN
18542	687	13	butter	butter	NN
18542	687	14	.	.	.
18542	688	1	Add	add	VB
18542	688	2	two	two	CD
18542	688	3	cupfuls	cupful	NNS
18542	688	4	of	of	IN
18542	688	5	cold	cold	JJ
18542	688	6	water	water	NN
18542	688	7	and	and	CC
18542	688	8	half	half	PDT
18542	688	9	a	a	DT
18542	688	10	cupful	cupful	NN
18542	688	11	of	of	IN
18542	688	12	Port	Port	NNP
18542	688	13	wine	wine	NN
18542	688	14	.	.	.
18542	689	1	Season	season	NN
18542	689	2	with	with	IN
18542	689	3	salt	salt	NN
18542	689	4	and	and	CC
18542	689	5	pepper	pepper	NN
18542	689	6	,	,	,
18542	689	7	a	a	DT
18542	689	8	pinch	pinch	NN
18542	689	9	of	of	IN
18542	689	10	powdered	powder	VBN
18542	689	11	cloves	clove	NNS
18542	689	12	,	,	,
18542	689	13	mace	mace	NN
18542	689	14	,	,	,
18542	689	15	allspice	allspice	NN
18542	689	16	,	,	,
18542	689	17	and	and	CC
18542	689	18	thyme	thyme	NNS
18542	689	19	,	,	,
18542	689	20	two	two	CD
18542	689	21	bay	bay	NN
18542	689	22	-	-	HYPH
18542	689	23	leaves	leave	NNS
18542	689	24	,	,	,
18542	689	25	a	a	DT
18542	689	26	small	small	JJ
18542	689	27	bunch	bunch	NN
18542	689	28	of	of	IN
18542	689	29	parsley	parsley	NN
18542	689	30	,	,	,
18542	689	31	and	and	CC
18542	689	32	two	two	CD
18542	689	33	leeks	leek	NNS
18542	689	34	.	.	.
18542	690	1	Cover	cover	VB
18542	690	2	tightly	tightly	RB
18542	690	3	and	and	CC
18542	690	4	cook	cook	VB
18542	690	5	for	for	IN
18542	690	6	an	an	DT
18542	690	7	hour	hour	NN
18542	690	8	.	.	.
18542	691	1	Lift	lift	VB
18542	691	2	out	out	RP
18542	691	3	the	the	DT
18542	691	4	fish	fish	NN
18542	691	5	and	and	CC
18542	691	6	strain	strain	VB
18542	691	7	the	the	DT
18542	691	8	liquid	liquid	NN
18542	691	9	.	.	.
18542	692	1	Thicken	thicken	VB
18542	692	2	it	-PRON-	PRP
18542	692	3	with	with	IN
18542	692	4	a	a	DT
18542	692	5	tablespoonful	tablespoonful	NN
18542	692	6	of	of	IN
18542	692	7	butter	butter	NN
18542	692	8	,	,	,
18542	692	9	blended	blend	VBN
18542	692	10	with	with	IN
18542	692	11	an	an	DT
18542	692	12	equal	equal	JJ
18542	692	13	quantity	quantity	NN
18542	692	14	of	of	IN
18542	692	15	flour	flour	NN
18542	692	16	.	.	.
18542	693	1	Bring	bring	VB
18542	693	2	to	to	IN
18542	693	3	the	the	DT
18542	693	4	boil	boil	NN
18542	693	5	,	,	,
18542	693	6	add	add	VB
18542	693	7	two	two	CD
18542	693	8	tablespoonfuls	tablespoonful	NNS
18542	693	9	of	of	IN
18542	693	10	butter	butter	NN
18542	693	11	,	,	,
18542	693	12	and	and	CC
18542	693	13	minced	mince	VBD
18542	693	14	parsley	parsley	NNP
18542	693	15	and	and	CC
18542	693	16	lemon	lemon	NN
18542	693	17	-	-	HYPH
18542	693	18	juice	juice	NN
18542	693	19	to	to	TO
18542	693	20	season	season	VB
18542	693	21	.	.	.
18542	694	1	Pour	pour	VB
18542	694	2	over	over	IN
18542	694	3	the	the	DT
18542	694	4	fish	fish	NN
18542	694	5	and	and	CC
18542	694	6	serve	serve	VB
18542	694	7	.	.	.
18542	695	1	BLACKFISH	BLACKFISH	NNS
18542	695	2	WITH	with	IN
18542	695	3	FINE	fine	JJ
18542	695	4	HERBS	herbs	NN
18542	695	5	Put	put	VBP
18542	695	6	the	the	DT
18542	695	7	cleaned	clean	VBN
18542	695	8	fish	fish	NN
18542	695	9	into	into	IN
18542	695	10	a	a	DT
18542	695	11	baking	baking	NN
18542	695	12	-	-	HYPH
18542	695	13	dish	dish	NN
18542	695	14	with	with	IN
18542	695	15	chopped	chopped	JJ
18542	695	16	onions	onion	NNS
18542	695	17	,	,	,
18542	695	18	parsley	parsley	NN
18542	695	19	and	and	CC
18542	695	20	mushrooms	mushroom	NNS
18542	695	21	.	.	.
18542	696	1	Gash	gash	VB
18542	696	2	the	the	DT
18542	696	3	fish	fish	NN
18542	696	4	and	and	CC
18542	696	5	fill	fill	VB
18542	696	6	the	the	DT
18542	696	7	incisions	incision	NNS
18542	696	8	with	with	IN
18542	696	9	butter	butter	NN
18542	696	10	and	and	CC
18542	696	11	chopped	chop	VBD
18542	696	12	onion	onion	NN
18542	696	13	.	.	.
18542	697	1	Moisten	moisten	VB
18542	697	2	with	with	IN
18542	697	3	equal	equal	JJ
18542	697	4	parts	part	NNS
18542	697	5	[	[	-LRB-
18542	697	6	Page	page	NN
18542	697	7	66	66	CD
18542	697	8	]	]	-RRB-
18542	697	9	of	of	IN
18542	697	10	white	white	JJ
18542	697	11	wine	wine	NN
18542	697	12	and	and	CC
18542	697	13	stock	stock	NN
18542	697	14	,	,	,
18542	697	15	cover	cover	VBP
18542	697	16	with	with	IN
18542	697	17	buttered	butter	VBN
18542	697	18	paper	paper	NN
18542	697	19	,	,	,
18542	697	20	and	and	CC
18542	697	21	cook	cook	NN
18542	697	22	in	in	IN
18542	697	23	a	a	DT
18542	697	24	moderate	moderate	JJ
18542	697	25	oven	oven	NN
18542	697	26	for	for	IN
18542	697	27	half	half	PDT
18542	697	28	an	an	DT
18542	697	29	hour	hour	NN
18542	697	30	,	,	,
18542	697	31	basting	baste	VBG
18542	697	32	frequently	frequently	RB
18542	697	33	.	.	.
18542	698	1	Take	take	VB
18542	698	2	out	out	RP
18542	698	3	the	the	DT
18542	698	4	fish	fish	NN
18542	698	5	,	,	,
18542	698	6	strain	strain	VB
18542	698	7	the	the	DT
18542	698	8	sauce	sauce	NN
18542	698	9	,	,	,
18542	698	10	and	and	CC
18542	698	11	add	add	VB
18542	698	12	stock	stock	NN
18542	698	13	to	to	TO
18542	698	14	make	make	VB
18542	698	15	the	the	DT
18542	698	16	necessary	necessary	JJ
18542	698	17	quantity	quantity	NN
18542	698	18	.	.	.
18542	699	1	Thicken	Thicken	VBN
18542	699	2	with	with	IN
18542	699	3	a	a	DT
18542	699	4	tablespoonful	tablespoonful	NN
18542	699	5	of	of	IN
18542	699	6	butter	butter	NN
18542	699	7	rolled	roll	VBN
18542	699	8	in	in	IN
18542	699	9	flour	flour	NN
18542	699	10	,	,	,
18542	699	11	and	and	CC
18542	699	12	pour	pour	VB
18542	699	13	over	over	IN
18542	699	14	the	the	DT
18542	699	15	fish	fish	NN
18542	699	16	.	.	.
18542	700	1	Cover	cover	VB
18542	700	2	with	with	IN
18542	700	3	crumbs	crumb	NNS
18542	700	4	,	,	,
18542	700	5	dot	dot	VBP
18542	700	6	with	with	IN
18542	700	7	butter	butter	NN
18542	700	8	,	,	,
18542	700	9	and	and	CC
18542	700	10	brown	brown	NNP
18542	700	11	in	in	IN
18542	700	12	the	the	DT
18542	700	13	oven	oven	NN
18542	700	14	.	.	.
18542	701	1	Sprinkle	sprinkle	VB
18542	701	2	with	with	IN
18542	701	3	lemon	lemon	NN
18542	701	4	-	-	HYPH
18542	701	5	juice	juice	NN
18542	701	6	before	before	IN
18542	701	7	serving	serve	VBG
18542	701	8	.	.	.
18542	702	1	BROILED	broiled	NN
18542	702	2	BLACKFISH	BLACKFISH	VBZ
18542	702	3	WITH	with	IN
18542	702	4	CHILLI	CHILLI	VBZ
18542	702	5	SAUCE	SAUCE	VBN
18542	702	6	Clean	clean	VBP
18542	702	7	the	the	DT
18542	702	8	fish	fish	NN
18542	702	9	,	,	,
18542	702	10	season	season	NN
18542	702	11	with	with	IN
18542	702	12	salt	salt	NN
18542	702	13	and	and	CC
18542	702	14	pepper	pepper	NN
18542	702	15	,	,	,
18542	702	16	rub	rub	VB
18542	702	17	with	with	IN
18542	702	18	oil	oil	NN
18542	702	19	,	,	,
18542	702	20	and	and	CC
18542	702	21	broil	broil	NNP
18542	702	22	slowly	slowly	RB
18542	702	23	.	.	.
18542	703	1	Fry	fry	CD
18542	703	2	in	in	IN
18542	703	3	butter	butter	NN
18542	703	4	a	a	DT
18542	703	5	chopped	chop	VBN
18542	703	6	shallot	shallot	NN
18542	703	7	and	and	CC
18542	703	8	two	two	CD
18542	703	9	chilli	chilli	JJ
18542	703	10	peppers	pepper	NNS
18542	703	11	.	.	.
18542	704	1	Add	add	VB
18542	704	2	two	two	CD
18542	704	3	chopped	chopped	JJ
18542	704	4	tomatoes	tomato	NNS
18542	704	5	,	,	,
18542	704	6	a	a	DT
18542	704	7	wineglassful	wineglassful	NN
18542	704	8	of	of	IN
18542	704	9	Catawba	Catawba	NNP
18542	704	10	wine	wine	NN
18542	704	11	,	,	,
18542	704	12	and	and	CC
18542	704	13	a	a	DT
18542	704	14	cupful	cupful	NN
18542	704	15	of	of	IN
18542	704	16	stock	stock	NN
18542	704	17	.	.	.
18542	705	1	Boil	Boil	NNP
18542	705	2	to	to	IN
18542	705	3	the	the	DT
18542	705	4	consistency	consistency	NN
18542	705	5	of	of	IN
18542	705	6	a	a	DT
18542	705	7	thick	thick	JJ
18542	705	8	sauce	sauce	NN
18542	705	9	,	,	,
18542	705	10	add	add	VB
18542	705	11	two	two	CD
18542	705	12	tablespoonfuls	tablespoonful	NNS
18542	705	13	of	of	IN
18542	705	14	butter	butter	NN
18542	705	15	and	and	CC
18542	705	16	a	a	DT
18542	705	17	little	little	JJ
18542	705	18	chopped	chop	VBN
18542	705	19	parsley	parsley	NN
18542	705	20	.	.	.
18542	706	1	Spread	Spread	VBN
18542	706	2	over	over	IN
18542	706	3	the	the	DT
18542	706	4	fish	fish	NN
18542	706	5	.	.	.
18542	707	1	MATELOTE	MATELOTE	NNS
18542	707	2	OF	of	IN
18542	707	3	BLACKFISH	BLACKFISH	NNP
18542	707	4	Cover	Cover	NNP
18542	707	5	four	four	CD
18542	707	6	pounds	pound	NNS
18542	707	7	of	of	IN
18542	707	8	cleaned	clean	VBN
18542	707	9	blackfish	blackfish	NNP
18542	707	10	with	with	IN
18542	707	11	equal	equal	JJ
18542	707	12	parts	part	NNS
18542	707	13	of	of	IN
18542	707	14	Claret	Claret	NNP
18542	707	15	and	and	CC
18542	707	16	water	water	NN
18542	707	17	.	.	.
18542	708	1	Add	add	VB
18542	708	2	salt	salt	NN
18542	708	3	and	and	CC
18542	708	4	pepper	pepper	NN
18542	708	5	to	to	IN
18542	708	6	season	season	NN
18542	708	7	,	,	,
18542	708	8	two	two	CD
18542	708	9	small	small	JJ
18542	708	10	cloves	clove	NNS
18542	708	11	of	of	IN
18542	708	12	garlic	garlic	NN
18542	708	13	,	,	,
18542	708	14	two	two	CD
18542	708	15	onions	onion	NNS
18542	708	16	sliced	slice	VBD
18542	708	17	,	,	,
18542	708	18	and	and	CC
18542	708	19	a	a	DT
18542	708	20	bunch	bunch	NN
18542	708	21	of	of	IN
18542	708	22	parsley	parsley	NN
18542	708	23	.	.	.
18542	709	1	Boil	boil	VB
18542	709	2	for	for	IN
18542	709	3	half	half	PDT
18542	709	4	an	an	DT
18542	709	5	hour	hour	NN
18542	709	6	and	and	CC
18542	709	7	strain	strain	VB
18542	709	8	the	the	DT
18542	709	9	liquid	liquid	NN
18542	709	10	.	.	.
18542	710	1	Thicken	thicken	VB
18542	710	2	it	-PRON-	PRP
18542	710	3	with	with	IN
18542	710	4	two	two	CD
18542	710	5	tablespoonfuls	tablespoonful	NNS
18542	710	6	of	of	IN
18542	710	7	butter	butter	NN
18542	710	8	blended	blend	VBN
18542	710	9	with	with	IN
18542	710	10	a	a	DT
18542	710	11	little	little	JJ
18542	710	12	flour	flour	NN
18542	710	13	.	.	.
18542	711	1	Add	add	VB
18542	711	2	two	two	CD
18542	711	3	tablespoonfuls	tablespoonful	NNS
18542	711	4	[	[	-LRB-
18542	711	5	Page	page	NN
18542	711	6	67	67	CD
18542	711	7	]	]	-RRB-
18542	711	8	of	of	IN
18542	711	9	butter	butter	NN
18542	711	10	,	,	,
18542	711	11	a	a	DT
18542	711	12	tablespoonful	tablespoonful	NN
18542	711	13	of	of	IN
18542	711	14	anchovy	anchovy	JJ
18542	711	15	paste	paste	NN
18542	711	16	,	,	,
18542	711	17	and	and	CC
18542	711	18	lemon	lemon	NN
18542	711	19	-	-	HYPH
18542	711	20	juice	juice	NN
18542	711	21	to	to	TO
18542	711	22	season	season	VB
18542	711	23	.	.	.
18542	712	1	Strain	strain	VB
18542	712	2	over	over	IN
18542	712	3	the	the	DT
18542	712	4	fish	fish	NN
18542	712	5	and	and	CC
18542	712	6	garnish	garnish	VB
18542	712	7	with	with	IN
18542	712	8	fresh	fresh	JJ
18542	712	9	fried	fried	JJ
18542	712	10	mushrooms	mushroom	NNS
18542	712	11	and	and	CC
18542	712	12	small	small	JJ
18542	712	13	white	white	JJ
18542	712	14	onions	onion	NNS
18542	712	15	sprinkled	sprinkle	VBN
18542	712	16	with	with	IN
18542	712	17	sugar	sugar	NN
18542	712	18	and	and	CC
18542	712	19	fried	fried	NNP
18542	712	20	brown	brown	NNP
18542	712	21	in	in	IN
18542	712	22	clarified	clarify	VBN
18542	712	23	butter	butter	NN
18542	712	24	.	.	.
18542	713	1	STEWED	STEWED	NNP
18542	713	2	BLACKFISH	BLACKFISH	NNP
18542	713	3	À	à	NN
18542	713	4	LA	LA	NNP
18542	713	5	NEWPORT	NEWPORT	NNP
18542	713	6	Cook	Cook	NNP
18542	713	7	four	four	CD
18542	713	8	pounds	pound	NNS
18542	713	9	of	of	IN
18542	713	10	blackfish	blackfish	NNS
18542	713	11	in	in	IN
18542	713	12	Catawba	Catawba	NNP
18542	713	13	wine	wine	NN
18542	713	14	and	and	CC
18542	713	15	water	water	NN
18542	713	16	to	to	TO
18542	713	17	cover	cover	VB
18542	713	18	,	,	,
18542	713	19	seasoning	seasoning	NN
18542	713	20	with	with	IN
18542	713	21	parsley	parsley	NN
18542	713	22	and	and	CC
18542	713	23	onion	onion	NN
18542	713	24	,	,	,
18542	713	25	three	three	CD
18542	713	26	cloves	clove	NNS
18542	713	27	,	,	,
18542	713	28	salt	salt	NN
18542	713	29	,	,	,
18542	713	30	and	and	CC
18542	713	31	half	half	PDT
18542	713	32	a	a	DT
18542	713	33	dozen	dozen	NN
18542	713	34	pepper	pepper	NN
18542	713	35	-	-	HYPH
18542	713	36	corns	corn	NNS
18542	713	37	.	.	.
18542	714	1	Boil	boil	VB
18542	714	2	for	for	IN
18542	714	3	half	half	PDT
18542	714	4	an	an	DT
18542	714	5	hour	hour	NN
18542	714	6	,	,	,
18542	714	7	strain	strain	VB
18542	714	8	the	the	DT
18542	714	9	sauce	sauce	NN
18542	714	10	,	,	,
18542	714	11	and	and	CC
18542	714	12	thicken	thicken	VBN
18542	714	13	with	with	IN
18542	714	14	two	two	CD
18542	714	15	tablespoonfuls	tablespoonful	NNS
18542	714	16	of	of	IN
18542	714	17	flour	flour	NN
18542	714	18	browned	brown	VBN
18542	714	19	in	in	IN
18542	714	20	butter	butter	NN
18542	714	21	.	.	.
18542	715	1	Cook	cook	VB
18542	715	2	until	until	IN
18542	715	3	thick	thick	JJ
18542	715	4	,	,	,
18542	715	5	add	add	VB
18542	715	6	two	two	CD
18542	715	7	tablespoonfuls	tablespoonful	NNS
18542	715	8	of	of	IN
18542	715	9	butter	butter	NN
18542	715	10	and	and	CC
18542	715	11	the	the	DT
18542	715	12	juice	juice	NN
18542	715	13	of	of	IN
18542	715	14	half	half	PDT
18542	715	15	a	a	DT
18542	715	16	lemon	lemon	NN
18542	715	17	.	.	.
18542	716	1	Strain	strain	VB
18542	716	2	over	over	IN
18542	716	3	the	the	DT
18542	716	4	fish	fish	NN
18542	716	5	and	and	CC
18542	716	6	surround	surround	VB
18542	716	7	with	with	IN
18542	716	8	a	a	DT
18542	716	9	border	border	NN
18542	716	10	of	of	IN
18542	716	11	baked	baked	JJ
18542	716	12	tomatoes	tomato	NNS
18542	716	13	.	.	.
18542	717	1	BAKED	baked	JJ
18542	717	2	BLACKFISH	BLACKFISH	NNS
18542	717	3	--	--	:
18542	717	4	I	-PRON-	PRP
18542	717	5	Put	put	VBP
18542	717	6	two	two	CD
18542	717	7	cleaned	clean	VBD
18542	717	8	blackfish	blackfish	NNP
18542	717	9	into	into	IN
18542	717	10	a	a	DT
18542	717	11	buttered	butter	VBN
18542	717	12	baking	baking	NN
18542	717	13	-	-	HYPH
18542	717	14	pan	pan	NN
18542	717	15	with	with	IN
18542	717	16	one	one	CD
18542	717	17	cupful	cupful	NN
18542	717	18	of	of	IN
18542	717	19	Port	Port	NNP
18542	717	20	wine	wine	NN
18542	717	21	and	and	CC
18542	717	22	two	two	CD
18542	717	23	cupfuls	cupful	NNS
18542	717	24	of	of	IN
18542	717	25	water	water	NN
18542	717	26	.	.	.
18542	718	1	Add	add	VB
18542	718	2	salt	salt	NN
18542	718	3	,	,	,
18542	718	4	white	white	JJ
18542	718	5	and	and	CC
18542	718	6	red	red	JJ
18542	718	7	pepper	pepper	NN
18542	718	8	,	,	,
18542	718	9	grated	grate	VBD
18542	718	10	nutmeg	nutmeg	NNP
18542	718	11	,	,	,
18542	718	12	minced	mince	VBD
18542	718	13	parsley	parsley	NNP
18542	718	14	,	,	,
18542	718	15	and	and	CC
18542	718	16	sweet	sweet	JJ
18542	718	17	herbs	herb	NNS
18542	718	18	to	to	TO
18542	718	19	season	season	VB
18542	718	20	.	.	.
18542	719	1	Dot	dot	VB
18542	719	2	the	the	DT
18542	719	3	fish	fish	NN
18542	719	4	with	with	IN
18542	719	5	butter	butter	NN
18542	719	6	,	,	,
18542	719	7	cover	cover	NN
18542	719	8	with	with	IN
18542	719	9	buttered	butter	VBN
18542	719	10	paper	paper	NN
18542	719	11	,	,	,
18542	719	12	and	and	CC
18542	719	13	bake	bake	VB
18542	719	14	for	for	IN
18542	719	15	forty	forty	CD
18542	719	16	-	-	HYPH
18542	719	17	five	five	CD
18542	719	18	minutes	minute	NNS
18542	719	19	,	,	,
18542	719	20	basting	baste	VBG
18542	719	21	as	as	IN
18542	719	22	required	require	VBN
18542	719	23	.	.	.
18542	720	1	Take	take	VB
18542	720	2	out	out	RP
18542	720	3	the	the	DT
18542	720	4	fish	fish	NN
18542	720	5	,	,	,
18542	720	6	strain	strain	VB
18542	720	7	the	the	DT
18542	720	8	sauce	sauce	NN
18542	720	9	,	,	,
18542	720	10	and	and	CC
18542	720	11	put	put	VBD
18542	720	12	it	-PRON-	PRP
18542	720	13	into	into	IN
18542	720	14	a	a	DT
18542	720	15	saucepan	saucepan	NN
18542	720	16	with	with	IN
18542	720	17	two	two	CD
18542	720	18	cupfuls	cupful	NNS
18542	720	19	of	of	IN
18542	720	20	stock	stock	NN
18542	720	21	.	.	.
18542	721	1	Thicken	Thicken	VBN
18542	721	2	with	with	IN
18542	721	3	two	two	CD
18542	721	4	tablespoonfuls	tablespoonful	NNS
18542	721	5	of	of	IN
18542	721	6	butter	butter	NN
18542	721	7	[	[	-LRB-
18542	721	8	Page	page	NN
18542	721	9	68	68	CD
18542	721	10	]	]	-RRB-
18542	721	11	blended	blend	VBN
18542	721	12	with	with	IN
18542	721	13	an	an	DT
18542	721	14	equal	equal	JJ
18542	721	15	quantity	quantity	NN
18542	721	16	of	of	IN
18542	721	17	flour	flour	NN
18542	721	18	,	,	,
18542	721	19	and	and	CC
18542	721	20	boil	boil	VB
18542	721	21	for	for	IN
18542	721	22	ten	ten	CD
18542	721	23	minutes	minute	NNS
18542	721	24	.	.	.
18542	722	1	Skim	Skim	NNP
18542	722	2	,	,	,
18542	722	3	add	add	VB
18542	722	4	two	two	CD
18542	722	5	tablespoonfuls	tablespoonful	NNS
18542	722	6	each	each	DT
18542	722	7	of	of	IN
18542	722	8	butter	butter	NN
18542	722	9	and	and	CC
18542	722	10	anchovy	anchovy	NN
18542	722	11	paste	paste	NN
18542	722	12	,	,	,
18542	722	13	and	and	CC
18542	722	14	lemon	lemon	NN
18542	722	15	-	-	HYPH
18542	722	16	juice	juice	NN
18542	722	17	to	to	TO
18542	722	18	taste	taste	VB
18542	722	19	.	.	.
18542	723	1	Reheat	reheat	NN
18542	723	2	,	,	,
18542	723	3	pour	pour	VB
18542	723	4	over	over	IN
18542	723	5	the	the	DT
18542	723	6	fish	fish	NN
18542	723	7	,	,	,
18542	723	8	and	and	CC
18542	723	9	serve	serve	VB
18542	723	10	.	.	.
18542	724	1	BAKED	baked	JJ
18542	724	2	BLACKFISH	BLACKFISH	NNS
18542	724	3	--	--	:
18542	724	4	II	II	NNP
18542	724	5	Remove	remove	VB
18542	724	6	the	the	DT
18542	724	7	skin	skin	NN
18542	724	8	and	and	CC
18542	724	9	fins	fin	NNS
18542	724	10	from	from	IN
18542	724	11	a	a	DT
18542	724	12	six	six	CD
18542	724	13	-	-	HYPH
18542	724	14	pound	pound	NN
18542	724	15	fish	fish	NN
18542	724	16	and	and	CC
18542	724	17	place	place	NN
18542	724	18	in	in	IN
18542	724	19	a	a	DT
18542	724	20	baking	baking	NN
18542	724	21	-	-	HYPH
18542	724	22	pan	pan	NN
18542	724	23	.	.	.
18542	725	1	Cover	cover	VB
18542	725	2	with	with	IN
18542	725	3	two	two	CD
18542	725	4	cupfuls	cupful	NNS
18542	725	5	of	of	IN
18542	725	6	bread	bread	NN
18542	725	7	-	-	HYPH
18542	725	8	crumbs	crumb	NNS
18542	725	9	moistened	moisten	VBN
18542	725	10	with	with	IN
18542	725	11	hot	hot	JJ
18542	725	12	water	water	NN
18542	725	13	,	,	,
18542	725	14	and	and	CC
18542	725	15	seasoned	season	VBN
18542	725	16	with	with	IN
18542	725	17	butter	butter	NN
18542	725	18	,	,	,
18542	725	19	salt	salt	NN
18542	725	20	,	,	,
18542	725	21	pepper	pepper	NN
18542	725	22	,	,	,
18542	725	23	sage	sage	NN
18542	725	24	,	,	,
18542	725	25	summer	summer	NN
18542	725	26	savory	savory	NN
18542	725	27	,	,	,
18542	725	28	and	and	CC
18542	725	29	sweet	sweet	JJ
18542	725	30	marjoram	marjoram	NNP
18542	725	31	.	.	.
18542	726	1	Bake	bake	VB
18542	726	2	for	for	IN
18542	726	3	an	an	DT
18542	726	4	hour	hour	NN
18542	726	5	and	and	CC
18542	726	6	a	a	DT
18542	726	7	half	half	NN
18542	726	8	and	and	CC
18542	726	9	serve	serve	VB
18542	726	10	with	with	IN
18542	726	11	any	any	DT
18542	726	12	preferred	preferred	JJ
18542	726	13	sauce	sauce	NN
18542	726	14	.	.	.
18542	727	1	BLACKFISH	BLACKFISH	NNS
18542	727	2	WITH	with	IN
18542	727	3	PORT	port	JJ
18542	727	4	WINE	wine	NN
18542	727	5	SAUCE	SAUCE	NNP
18542	727	6	Put	Put	NNP
18542	727	7	two	two	CD
18542	727	8	cleaned	clean	VBN
18542	727	9	blackfish	blackfish	NNP
18542	727	10	into	into	IN
18542	727	11	a	a	DT
18542	727	12	pan	pan	NN
18542	727	13	with	with	IN
18542	727	14	one	one	CD
18542	727	15	cupful	cupful	NN
18542	727	16	of	of	IN
18542	727	17	Port	Port	NNP
18542	727	18	wine	wine	NN
18542	727	19	,	,	,
18542	727	20	one	one	CD
18542	727	21	cupful	cupful	NN
18542	727	22	of	of	IN
18542	727	23	water	water	NN
18542	727	24	,	,	,
18542	727	25	one	one	CD
18542	727	26	cupful	cupful	NN
18542	727	27	of	of	IN
18542	727	28	white	white	JJ
18542	727	29	stock	stock	NN
18542	727	30	,	,	,
18542	727	31	and	and	CC
18542	727	32	salt	salt	NN
18542	727	33	,	,	,
18542	727	34	pepper	pepper	NN
18542	727	35	,	,	,
18542	727	36	minced	mince	VBD
18542	727	37	parsley	parsley	NNP
18542	727	38	,	,	,
18542	727	39	and	and	CC
18542	727	40	sweet	sweet	JJ
18542	727	41	herbs	herb	NNS
18542	727	42	to	to	TO
18542	727	43	season	season	VB
18542	727	44	.	.	.
18542	728	1	Cover	cover	NN
18542	728	2	and	and	CC
18542	728	3	simmer	simmer	NN
18542	728	4	for	for	IN
18542	728	5	forty	forty	CD
18542	728	6	minutes	minute	NNS
18542	728	7	.	.	.
18542	729	1	Take	take	VB
18542	729	2	out	out	RP
18542	729	3	the	the	DT
18542	729	4	fish	fish	NN
18542	729	5	,	,	,
18542	729	6	add	add	VB
18542	729	7	two	two	CD
18542	729	8	cupfuls	cupful	NNS
18542	729	9	of	of	IN
18542	729	10	stock	stock	NN
18542	729	11	to	to	IN
18542	729	12	the	the	DT
18542	729	13	sauce	sauce	NN
18542	729	14	,	,	,
18542	729	15	thicken	thicken	VBN
18542	729	16	with	with	IN
18542	729	17	one	one	CD
18542	729	18	tablespoonful	tablespoonful	NN
18542	729	19	of	of	IN
18542	729	20	butter	butter	NN
18542	729	21	blended	blend	VBN
18542	729	22	with	with	IN
18542	729	23	two	two	CD
18542	729	24	of	of	IN
18542	729	25	flour	flour	NN
18542	729	26	,	,	,
18542	729	27	and	and	CC
18542	729	28	cook	cook	VB
18542	729	29	until	until	IN
18542	729	30	of	of	IN
18542	729	31	the	the	DT
18542	729	32	proper	proper	JJ
18542	729	33	consistency	consistency	NN
18542	729	34	.	.	.
18542	730	1	Strain	strain	VB
18542	730	2	through	through	IN
18542	730	3	a	a	DT
18542	730	4	cloth	cloth	NN
18542	730	5	,	,	,
18542	730	6	add	add	VB
18542	730	7	two	two	CD
18542	730	8	tablespoonfuls	tablespoonful	NNS
18542	730	9	of	of	IN
18542	730	10	butter	butter	NN
18542	730	11	,	,	,
18542	730	12	and	and	CC
18542	730	13	lemon	lemon	NN
18542	730	14	-	-	HYPH
18542	730	15	juice	juice	NN
18542	730	16	and	and	CC
18542	730	17	red	red	JJ
18542	730	18	pepper	pepper	NN
18542	730	19	to	to	IN
18542	730	20	season	season	NN
18542	730	21	.	.	.
18542	731	1	Pour	pour	VB
18542	731	2	over	over	IN
18542	731	3	the	the	DT
18542	731	4	fish	fish	NN
18542	731	5	and	and	CC
18542	731	6	serve	serve	VB
18542	731	7	.	.	.
18542	732	1	[	[	-LRB-
18542	732	2	Page	page	NN
18542	732	3	69	69	CD
18542	732	4	]	]	-RRB-
18542	732	5	TWENTY	TWENTY	NNP
18542	732	6	-	-	HYPH
18542	732	7	SIX	SIX	NNP
18542	732	8	WAYS	ways	NN
18542	732	9	TO	to	IN
18542	732	10	COOK	COOK	NNP
18542	732	11	BLUEFISH	BLUEFISH	NNP
18542	732	12	BAKED	BAKED	NNP
18542	732	13	BLUEFISH	bluefish	NN
18542	732	14	À	à	NN
18542	732	15	L'ITALIENNE	l'italienne	NN
18542	732	16	Score	score	NN
18542	732	17	and	and	CC
18542	732	18	scale	scale	VB
18542	732	19	the	the	DT
18542	732	20	bluefish	bluefish	NN
18542	732	21	and	and	CC
18542	732	22	put	put	VBD
18542	732	23	it	-PRON-	PRP
18542	732	24	into	into	IN
18542	732	25	a	a	DT
18542	732	26	buttered	butter	VBN
18542	732	27	pan	pan	NN
18542	732	28	with	with	IN
18542	732	29	three	three	CD
18542	732	30	tablespoonfuls	tablespoonful	NNS
18542	732	31	each	each	DT
18542	732	32	of	of	IN
18542	732	33	white	white	JJ
18542	732	34	wine	wine	NN
18542	732	35	and	and	CC
18542	732	36	mushroom	mushroom	NN
18542	732	37	liquor	liquor	NN
18542	732	38	,	,	,
18542	732	39	a	a	DT
18542	732	40	tablespoonful	tablespoonful	NN
18542	732	41	of	of	IN
18542	732	42	chopped	chop	VBN
18542	732	43	onion	onion	NN
18542	732	44	,	,	,
18542	732	45	half	half	PDT
18542	732	46	a	a	DT
18542	732	47	dozen	dozen	NN
18542	732	48	chopped	chop	VBN
18542	732	49	mushrooms	mushroom	NNS
18542	732	50	and	and	CC
18542	732	51	salt	salt	NN
18542	732	52	and	and	CC
18542	732	53	pepper	pepper	NN
18542	732	54	to	to	IN
18542	732	55	season	season	NN
18542	732	56	.	.	.
18542	733	1	Cover	cover	VB
18542	733	2	with	with	IN
18542	733	3	buttered	butter	VBN
18542	733	4	paper	paper	NN
18542	733	5	and	and	CC
18542	733	6	bake	bake	NN
18542	733	7	for	for	IN
18542	733	8	fifteen	fifteen	CD
18542	733	9	minutes	minute	NNS
18542	733	10	.	.	.
18542	734	1	Take	take	VB
18542	734	2	out	out	RP
18542	734	3	the	the	DT
18542	734	4	fish	fish	NN
18542	734	5	and	and	CC
18542	734	6	add	add	VB
18542	734	7	to	to	IN
18542	734	8	the	the	DT
18542	734	9	sauce	sauce	NN
18542	734	10	half	half	PDT
18542	734	11	a	a	DT
18542	734	12	teaspoonful	teaspoonful	JJ
18542	734	13	of	of	IN
18542	734	14	beef	beef	NN
18542	734	15	extract	extract	NN
18542	734	16	,	,	,
18542	734	17	dissolved	dissolve	VBN
18542	734	18	in	in	IN
18542	734	19	half	half	PDT
18542	734	20	a	a	DT
18542	734	21	cupful	cupful	NN
18542	734	22	of	of	IN
18542	734	23	boiling	boil	VBG
18542	734	24	water	water	NN
18542	734	25	.	.	.
18542	735	1	Add	add	VB
18542	735	2	a	a	DT
18542	735	3	wineglassful	wineglassful	NN
18542	735	4	of	of	IN
18542	735	5	white	white	JJ
18542	735	6	wine	wine	NN
18542	735	7	and	and	CC
18542	735	8	thicken	thicken	NN
18542	735	9	with	with	IN
18542	735	10	one	one	CD
18542	735	11	tablespoonful	tablespoonful	JJ
18542	735	12	each	each	DT
18542	735	13	of	of	IN
18542	735	14	butter	butter	NN
18542	735	15	and	and	CC
18542	735	16	browned	brown	VBN
18542	735	17	flour	flour	NN
18542	735	18	.	.	.
18542	736	1	Pour	pour	VB
18542	736	2	the	the	DT
18542	736	3	sauce	sauce	NN
18542	736	4	over	over	IN
18542	736	5	the	the	DT
18542	736	6	fish	fish	NN
18542	736	7	,	,	,
18542	736	8	sprinkle	sprinkle	VB
18542	736	9	with	with	IN
18542	736	10	chopped	chop	VBN
18542	736	11	parsley	parsley	NN
18542	736	12	,	,	,
18542	736	13	and	and	CC
18542	736	14	serve	serve	VB
18542	736	15	.	.	.
18542	737	1	BAKED	baked	JJ
18542	737	2	BLUEFISH	BLUEFISH	NNP
18542	737	3	--	--	:
18542	737	4	I	-PRON-	PRP
18542	737	5	Clean	clean	JJ
18542	737	6	,	,	,
18542	737	7	scrape	scrape	VBP
18542	737	8	,	,	,
18542	737	9	and	and	CC
18542	737	10	split	split	VBD
18542	737	11	the	the	DT
18542	737	12	fish	fish	NN
18542	737	13	and	and	CC
18542	737	14	take	take	VB
18542	737	15	out	out	RP
18542	737	16	the	the	DT
18542	737	17	backbone	backbone	NN
18542	737	18	.	.	.
18542	738	1	Gash	gash	VB
18542	738	2	the	the	DT
18542	738	3	flesh	flesh	NN
18542	738	4	and	and	CC
18542	738	5	insert	insert	VB
18542	738	6	a	a	DT
18542	738	7	thin	thin	JJ
18542	738	8	slice	slice	NN
18542	738	9	of	of	IN
18542	738	10	salt	salt	NN
18542	738	11	pork	pork	NN
18542	738	12	under	under	IN
18542	738	13	the	the	DT
18542	738	14	skin	skin	NN
18542	738	15	.	.	.
18542	739	1	Make	make	VB
18542	739	2	a	a	DT
18542	739	3	stuffing	stuffing	NN
18542	739	4	of	of	IN
18542	739	5	one	one	CD
18542	739	6	cupful	cupful	NN
18542	739	7	of	of	IN
18542	739	8	bread	bread	NN
18542	739	9	-	-	HYPH
18542	739	10	crumbs	crumb	NNS
18542	739	11	,	,	,
18542	739	12	two	two	CD
18542	739	13	tablespoonfuls	tablespoonful	NNS
18542	739	14	of	of	IN
18542	739	15	chopped	chopped	JJ
18542	739	16	salt	salt	NN
18542	739	17	pork	pork	NN
18542	739	18	,	,	,
18542	739	19	and	and	CC
18542	739	20	salt	salt	NN
18542	739	21	,	,	,
18542	739	22	[	[	-LRB-
18542	739	23	Page	page	NN
18542	739	24	70	70	CD
18542	739	25	]	]	-RRB-
18542	739	26	minced	mince	VBD
18542	739	27	parsley	parsley	NNP
18542	739	28	,	,	,
18542	739	29	chopped	chopped	JJ
18542	739	30	onion	onion	NN
18542	739	31	,	,	,
18542	739	32	red	red	JJ
18542	739	33	pepper	pepper	NN
18542	739	34	,	,	,
18542	739	35	kitchen	kitchen	NN
18542	739	36	bouquet	bouquet	NN
18542	739	37	,	,	,
18542	739	38	and	and	CC
18542	739	39	tomato	tomato	NNP
18542	739	40	catsup	catsup	NN
18542	739	41	to	to	TO
18542	739	42	season	season	NN
18542	739	43	.	.	.
18542	740	1	Add	add	VB
18542	740	2	one	one	CD
18542	740	3	egg	egg	NN
18542	740	4	well	well	UH
18542	740	5	beaten	beat	VBN
18542	740	6	.	.	.
18542	741	1	Fill	fill	VB
18542	741	2	the	the	DT
18542	741	3	fish	fish	NN
18542	741	4	and	and	CC
18542	741	5	sew	sew	VB
18542	741	6	up	up	RP
18542	741	7	.	.	.
18542	742	1	Lay	lay	VB
18542	742	2	on	on	IN
18542	742	3	thin	thin	JJ
18542	742	4	slices	slice	NNS
18542	742	5	of	of	IN
18542	742	6	salt	salt	NN
18542	742	7	pork	pork	NN
18542	742	8	and	and	CC
18542	742	9	bake	bake	NN
18542	742	10	,	,	,
18542	742	11	basting	baste	VBG
18542	742	12	frequently	frequently	RB
18542	742	13	with	with	IN
18542	742	14	the	the	DT
18542	742	15	fat	fat	NN
18542	742	16	.	.	.
18542	743	1	Garnish	garnish	VB
18542	743	2	with	with	IN
18542	743	3	cress	cress	NN
18542	743	4	and	and	CC
18542	743	5	lemon	lemon	NN
18542	743	6	.	.	.
18542	744	1	BAKED	baked	JJ
18542	744	2	BLUEFISH	BLUEFISH	NNP
18542	744	3	--	--	:
18542	744	4	II	II	NNP
18542	744	5	Clean	clean	VBP
18542	744	6	a	a	DT
18542	744	7	large	large	JJ
18542	744	8	bluefish	bluefish	NN
18542	744	9	,	,	,
18542	744	10	put	put	VBD
18542	744	11	into	into	IN
18542	744	12	a	a	DT
18542	744	13	baking	baking	NN
18542	744	14	-	-	HYPH
18542	744	15	pan	pan	NN
18542	744	16	,	,	,
18542	744	17	pour	pour	VBP
18542	744	18	over	over	IN
18542	744	19	it	-PRON-	PRP
18542	744	20	a	a	DT
18542	744	21	cupful	cupful	NN
18542	744	22	of	of	IN
18542	744	23	boiling	boil	VBG
18542	744	24	salted	salt	VBN
18542	744	25	water	water	NN
18542	744	26	,	,	,
18542	744	27	cover	cover	VB
18542	744	28	and	and	CC
18542	744	29	bake	bake	VB
18542	744	30	for	for	IN
18542	744	31	an	an	DT
18542	744	32	hour	hour	NN
18542	744	33	,	,	,
18542	744	34	basting	baste	VBG
18542	744	35	frequently	frequently	RB
18542	744	36	.	.	.
18542	745	1	Put	put	VB
18542	745	2	on	on	RP
18542	745	3	a	a	DT
18542	745	4	serving	serve	VBG
18542	745	5	platter	platter	NN
18542	745	6	,	,	,
18542	745	7	and	and	CC
18542	745	8	thicken	thicken	VB
18542	745	9	the	the	DT
18542	745	10	sauce	sauce	NN
18542	745	11	with	with	IN
18542	745	12	browned	brown	VBN
18542	745	13	flour	flour	NN
18542	745	14	,	,	,
18542	745	15	seasoning	season	VBG
18542	745	16	with	with	IN
18542	745	17	salt	salt	NN
18542	745	18	,	,	,
18542	745	19	pepper	pepper	NN
18542	745	20	,	,	,
18542	745	21	Worcestershire	Worcestershire	NNP
18542	745	22	and	and	CC
18542	745	23	tomato	tomato	NNP
18542	745	24	catsup	catsup	NN
18542	745	25	.	.	.
18542	746	1	Serve	serve	VB
18542	746	2	with	with	IN
18542	746	3	a	a	DT
18542	746	4	garnish	garnish	NN
18542	746	5	of	of	IN
18542	746	6	sliced	slice	VBN
18542	746	7	lemon	lemon	NN
18542	746	8	.	.	.
18542	747	1	BAKED	baked	JJ
18542	747	2	BLUEFISH	BLUEFISH	NNS
18542	747	3	--	--	:
18542	747	4	III	III	NNP
18542	747	5	Make	make	VBP
18542	747	6	a	a	DT
18542	747	7	stuffing	stuffing	NN
18542	747	8	of	of	IN
18542	747	9	bread	bread	NN
18542	747	10	-	-	HYPH
18542	747	11	crumbs	crumb	NNS
18542	747	12	,	,	,
18542	747	13	two	two	CD
18542	747	14	tablespoonfuls	tablespoonful	NNS
18542	747	15	of	of	IN
18542	747	16	minced	mince	VBN
18542	747	17	onion	onion	NN
18542	747	18	,	,	,
18542	747	19	a	a	DT
18542	747	20	teaspoonful	teaspoonful	NN
18542	747	21	of	of	IN
18542	747	22	minced	mince	VBN
18542	747	23	parsley	parsley	NNP
18542	747	24	,	,	,
18542	747	25	three	three	CD
18542	747	26	tablespoonfuls	tablespoonful	NNS
18542	747	27	of	of	IN
18542	747	28	butter	butter	NN
18542	747	29	,	,	,
18542	747	30	one	one	CD
18542	747	31	egg	egg	NN
18542	747	32	well	well	RB
18542	747	33	-	-	HYPH
18542	747	34	beaten	beat	VBN
18542	747	35	,	,	,
18542	747	36	and	and	CC
18542	747	37	salt	salt	NN
18542	747	38	and	and	CC
18542	747	39	pepper	pepper	NN
18542	747	40	to	to	IN
18542	747	41	season	season	NN
18542	747	42	.	.	.
18542	748	1	Stuff	stuff	VB
18542	748	2	the	the	DT
18542	748	3	fish	fish	NN
18542	748	4	and	and	CC
18542	748	5	tie	tie	VB
18542	748	6	securely	securely	RB
18542	748	7	.	.	.
18542	749	1	Bake	bake	VB
18542	749	2	in	in	IN
18542	749	3	a	a	DT
18542	749	4	pan	pan	NN
18542	749	5	with	with	IN
18542	749	6	a	a	DT
18542	749	7	cupful	cupful	NN
18542	749	8	of	of	IN
18542	749	9	hot	hot	JJ
18542	749	10	water	water	NN
18542	749	11	and	and	CC
18542	749	12	a	a	DT
18542	749	13	tablespoonful	tablespoonful	NN
18542	749	14	of	of	IN
18542	749	15	butter	butter	NN
18542	749	16	,	,	,
18542	749	17	basting	baste	VBG
18542	749	18	frequently	frequently	RB
18542	749	19	.	.	.
18542	750	1	Take	take	VB
18542	750	2	out	out	RP
18542	750	3	the	the	DT
18542	750	4	fish	fish	NN
18542	750	5	,	,	,
18542	750	6	boil	boil	VB
18542	750	7	up	up	RP
18542	750	8	the	the	DT
18542	750	9	sauce	sauce	NN
18542	750	10	,	,	,
18542	750	11	add	add	VB
18542	750	12	a	a	DT
18542	750	13	tablespoonful	tablespoonful	NN
18542	750	14	of	of	IN
18542	750	15	catsup	catsup	NN
18542	750	16	,	,	,
18542	750	17	a	a	DT
18542	750	18	tablespoonful	tablespoonful	NN
18542	750	19	of	of	IN
18542	750	20	browned	brown	VBN
18542	750	21	flour	flour	NN
18542	750	22	wet	wet	NN
18542	750	23	with	with	IN
18542	750	24	four	four	CD
18542	750	25	tablespoonfuls	tablespoonful	NNS
18542	750	26	of	of	IN
18542	750	27	cold	cold	JJ
18542	750	28	water	water	NN
18542	750	29	,	,	,
18542	750	30	and	and	CC
18542	750	31	the	the	DT
18542	750	32	juice	juice	NN
18542	750	33	of	of	IN
18542	750	34	a	a	DT
18542	750	35	lemon	lemon	NN
18542	750	36	.	.	.
18542	751	1	Cook	cook	VB
18542	751	2	until	until	IN
18542	751	3	thick	thick	JJ
18542	751	4	,	,	,
18542	751	5	and	and	CC
18542	751	6	strain	strain	VB
18542	751	7	.	.	.
18542	752	1	[	[	-LRB-
18542	752	2	Page	page	NN
18542	752	3	71	71	CD
18542	752	4	]	]	-RRB-
18542	752	5	BAKED	baked	NN
18542	752	6	BLUEFISH	BLUEFISH	NNP
18542	752	7	--	--	:
18542	752	8	IV	IV	NNP
18542	752	9	Prepare	prepare	VBP
18542	752	10	a	a	DT
18542	752	11	stuffing	stuffing	NN
18542	752	12	of	of	IN
18542	752	13	crumbs	crumb	NNS
18542	752	14	,	,	,
18542	752	15	grated	grate	VBN
18542	752	16	onion	onion	NN
18542	752	17	,	,	,
18542	752	18	beaten	beat	VBN
18542	752	19	egg	egg	NN
18542	752	20	and	and	CC
18542	752	21	capers	caper	NNS
18542	752	22	.	.	.
18542	753	1	Stuff	stuff	VB
18542	753	2	a	a	DT
18542	753	3	large	large	JJ
18542	753	4	bluefish	bluefish	NN
18542	753	5	and	and	CC
18542	753	6	sew	sew	VB
18542	753	7	up	up	RP
18542	753	8	.	.	.
18542	754	1	Season	season	NN
18542	754	2	with	with	IN
18542	754	3	salt	salt	NN
18542	754	4	and	and	CC
18542	754	5	pepper	pepper	NN
18542	754	6	,	,	,
18542	754	7	rub	rub	VB
18542	754	8	with	with	IN
18542	754	9	butter	butter	NN
18542	754	10	,	,	,
18542	754	11	and	and	CC
18542	754	12	add	add	VB
18542	754	13	sufficient	sufficient	JJ
18542	754	14	boiling	boiling	NN
18542	754	15	water	water	NN
18542	754	16	.	.	.
18542	755	1	Bake	bake	VB
18542	755	2	,	,	,
18542	755	3	baste	baste	VBZ
18542	755	4	frequently	frequently	RB
18542	755	5	,	,	,
18542	755	6	and	and	CC
18542	755	7	serve	serve	VB
18542	755	8	with	with	IN
18542	755	9	any	any	DT
18542	755	10	preferred	preferred	JJ
18542	755	11	sauce	sauce	NN
18542	755	12	.	.	.
18542	756	1	BAKED	baked	JJ
18542	756	2	BLUEFISH	bluefish	NN
18542	756	3	--	--	:
18542	756	4	V	V	NNP
18542	756	5	Make	make	VBP
18542	756	6	a	a	DT
18542	756	7	stuffing	stuffing	NN
18542	756	8	of	of	IN
18542	756	9	one	one	CD
18542	756	10	cupful	cupful	NN
18542	756	11	of	of	IN
18542	756	12	bread	bread	NN
18542	756	13	-	-	HYPH
18542	756	14	crumbs	crumb	NNS
18542	756	15	,	,	,
18542	756	16	a	a	DT
18542	756	17	tablespoonful	tablespoonful	NN
18542	756	18	of	of	IN
18542	756	19	melted	melted	JJ
18542	756	20	butter	butter	NN
18542	756	21	,	,	,
18542	756	22	and	and	CC
18542	756	23	salt	salt	NN
18542	756	24	and	and	CC
18542	756	25	pepper	pepper	NN
18542	756	26	to	to	IN
18542	756	27	season	season	NN
18542	756	28	.	.	.
18542	757	1	Fill	fill	VB
18542	757	2	the	the	DT
18542	757	3	fish	fish	NN
18542	757	4	and	and	CC
18542	757	5	sew	sew	NN
18542	757	6	firmly	firmly	RB
18542	757	7	.	.	.
18542	758	1	Gash	gash	VB
18542	758	2	the	the	DT
18542	758	3	fish	fish	NN
18542	758	4	and	and	CC
18542	758	5	lay	lay	VB
18542	758	6	strips	strip	NNS
18542	758	7	of	of	IN
18542	758	8	pork	pork	NN
18542	758	9	in	in	IN
18542	758	10	the	the	DT
18542	758	11	gashes	gash	NNS
18542	758	12	.	.	.
18542	759	1	Cover	cover	VB
18542	759	2	with	with	IN
18542	759	3	crumbs	crumb	NNS
18542	759	4	,	,	,
18542	759	5	dot	dot	VBP
18542	759	6	with	with	IN
18542	759	7	butter	butter	NN
18542	759	8	and	and	CC
18542	759	9	add	add	VB
18542	759	10	sufficient	sufficient	JJ
18542	759	11	boiling	boiling	NN
18542	759	12	water	water	NN
18542	759	13	to	to	TO
18542	759	14	keep	keep	VB
18542	759	15	from	from	IN
18542	759	16	burning	burn	VBG
18542	759	17	.	.	.
18542	760	1	Bake	bake	VB
18542	760	2	for	for	IN
18542	760	3	an	an	DT
18542	760	4	hour	hour	NN
18542	760	5	,	,	,
18542	760	6	basting	baste	VBG
18542	760	7	frequently	frequently	RB
18542	760	8	.	.	.
18542	761	1	Garnish	garnish	VB
18542	761	2	with	with	IN
18542	761	3	parsley	parsley	NN
18542	761	4	and	and	CC
18542	761	5	lemon	lemon	NN
18542	761	6	and	and	CC
18542	761	7	serve	serve	VB
18542	761	8	with	with	IN
18542	761	9	tomato	tomato	NN
18542	761	10	sauce	sauce	NN
18542	761	11	.	.	.
18542	762	1	BAKED	baked	JJ
18542	762	2	BLUEFISH	BLUEFISH	NNP
18542	762	3	--	--	:
18542	762	4	VI	VI	NNP
18542	762	5	Slit	Slit	NNP
18542	762	6	a	a	DT
18542	762	7	large	large	JJ
18542	762	8	bluefish	bluefish	NN
18542	762	9	,	,	,
18542	762	10	take	take	VBP
18542	762	11	out	out	RP
18542	762	12	the	the	DT
18542	762	13	bone	bone	NN
18542	762	14	,	,	,
18542	762	15	put	put	VBN
18542	762	16	in	in	RP
18542	762	17	a	a	DT
18542	762	18	buttered	butter	VBN
18542	762	19	baking	baking	NN
18542	762	20	-	-	HYPH
18542	762	21	dish	dish	NN
18542	762	22	and	and	CC
18542	762	23	season	season	NN
18542	762	24	with	with	IN
18542	762	25	salt	salt	NN
18542	762	26	and	and	CC
18542	762	27	pepper	pepper	NN
18542	762	28	.	.	.
18542	763	1	Fry	Fry	NNP
18542	763	2	a	a	DT
18542	763	3	chopped	chop	VBN
18542	763	4	onion	onion	NN
18542	763	5	in	in	IN
18542	763	6	butter	butter	NN
18542	763	7	,	,	,
18542	763	8	add	add	VB
18542	763	9	half	half	PDT
18542	763	10	a	a	DT
18542	763	11	dozen	dozen	NN
18542	763	12	chopped	chop	VBN
18542	763	13	mushrooms	mushroom	NNS
18542	763	14	,	,	,
18542	763	15	three	three	CD
18542	763	16	tablespoonfuls	tablespoonful	NNS
18542	763	17	of	of	IN
18542	763	18	chopped	chop	VBN
18542	763	19	cooked	cooked	JJ
18542	763	20	egg	egg	NN
18542	763	21	-	-	HYPH
18542	763	22	plant	plant	NN
18542	763	23	,	,	,
18542	763	24	and	and	CC
18542	763	25	a	a	DT
18542	763	26	teaspoonful	teaspoonful	NN
18542	763	27	of	of	IN
18542	763	28	minced	mince	VBN
18542	763	29	parsley	parsley	NN
18542	763	30	.	.	.
18542	764	1	Add	add	VB
18542	764	2	two	two	CD
18542	764	3	cupfuls	cupful	NNS
18542	764	4	of	of	IN
18542	764	5	stock	stock	NN
18542	764	6	,	,	,
18542	764	7	and	and	CC
18542	764	8	cook	cook	NN
18542	764	9	for	for	IN
18542	764	10	fifteen	fifteen	CD
18542	764	11	minutes	minute	NNS
18542	764	12	.	.	.
18542	765	1	Thicken	Thicken	VBN
18542	765	2	with	with	IN
18542	765	3	a	a	DT
18542	765	4	tablespoonful	tablespoonful	JJ
18542	765	5	or	or	CC
18542	765	6	more	more	JJR
18542	765	7	of	of	IN
18542	765	8	flour	flour	NN
18542	765	9	rubbed	rub	VBN
18542	765	10	smooth	smooth	JJ
18542	765	11	in	in	IN
18542	765	12	cold	cold	JJ
18542	765	13	water	water	NN
18542	765	14	,	,	,
18542	765	15	[	[	-LRB-
18542	765	16	Page	page	NN
18542	765	17	72	72	CD
18542	765	18	]	]	-RRB-
18542	765	19	and	and	CC
18542	765	20	pour	pour	VB
18542	765	21	over	over	IN
18542	765	22	the	the	DT
18542	765	23	fish	fish	NN
18542	765	24	.	.	.
18542	766	1	Sprinkle	sprinkle	VB
18542	766	2	with	with	IN
18542	766	3	crumbs	crumb	NNS
18542	766	4	,	,	,
18542	766	5	dot	dot	VBP
18542	766	6	with	with	IN
18542	766	7	butter	butter	NN
18542	766	8	,	,	,
18542	766	9	and	and	CC
18542	766	10	bake	bake	VB
18542	766	11	for	for	IN
18542	766	12	an	an	DT
18542	766	13	hour	hour	NN
18542	766	14	in	in	IN
18542	766	15	a	a	DT
18542	766	16	moderate	moderate	JJ
18542	766	17	oven	oven	NN
18542	766	18	.	.	.
18542	767	1	BAKED	baked	JJ
18542	767	2	BLUEFISH	BLUEFISH	NNP
18542	767	3	WITH	with	IN
18542	767	4	WHITE	white	JJ
18542	767	5	WINE	WINE	NNP
18542	767	6	SAUCE	SAUCE	VBD
18542	767	7	Put	put	VBP
18542	767	8	a	a	DT
18542	767	9	cleaned	clean	VBN
18542	767	10	bluefish	bluefish	NN
18542	767	11	into	into	IN
18542	767	12	a	a	DT
18542	767	13	buttered	butter	VBN
18542	767	14	pan	pan	NN
18542	767	15	with	with	IN
18542	767	16	salt	salt	NN
18542	767	17	,	,	,
18542	767	18	pepper	pepper	NN
18542	767	19	,	,	,
18542	767	20	minced	mince	VBD
18542	767	21	parsley	parsley	NNP
18542	767	22	,	,	,
18542	767	23	sweet	sweet	JJ
18542	767	24	herbs	herb	NNS
18542	767	25	,	,	,
18542	767	26	a	a	DT
18542	767	27	sliced	sliced	JJ
18542	767	28	onion	onion	NN
18542	767	29	,	,	,
18542	767	30	two	two	CD
18542	767	31	cupfuls	cupful	NNS
18542	767	32	of	of	IN
18542	767	33	white	white	JJ
18542	767	34	wine	wine	NN
18542	767	35	,	,	,
18542	767	36	and	and	CC
18542	767	37	one	one	CD
18542	767	38	cupful	cupful	NN
18542	767	39	of	of	IN
18542	767	40	white	white	JJ
18542	767	41	stock	stock	NN
18542	767	42	.	.	.
18542	768	1	Cover	cover	VB
18542	768	2	with	with	IN
18542	768	3	a	a	DT
18542	768	4	buttered	butter	VBN
18542	768	5	paper	paper	NN
18542	768	6	and	and	CC
18542	768	7	cook	cook	NN
18542	768	8	for	for	IN
18542	768	9	forty	forty	CD
18542	768	10	minutes	minute	NNS
18542	768	11	,	,	,
18542	768	12	basting	baste	VBG
18542	768	13	as	as	IN
18542	768	14	required	require	VBN
18542	768	15	.	.	.
18542	769	1	Take	take	VB
18542	769	2	out	out	RP
18542	769	3	the	the	DT
18542	769	4	fish	fish	NN
18542	769	5	,	,	,
18542	769	6	strain	strain	VB
18542	769	7	the	the	DT
18542	769	8	sauce	sauce	NN
18542	769	9	,	,	,
18542	769	10	and	and	CC
18542	769	11	thicken	thicken	VBN
18542	769	12	with	with	IN
18542	769	13	a	a	DT
18542	769	14	tablespoonful	tablespoonful	NN
18542	769	15	of	of	IN
18542	769	16	flour	flour	NN
18542	769	17	cooked	cook	VBN
18542	769	18	in	in	IN
18542	769	19	butter	butter	NN
18542	769	20	.	.	.
18542	770	1	Boil	Boil	NNP
18542	770	2	for	for	IN
18542	770	3	ten	ten	CD
18542	770	4	minutes	minute	NNS
18542	770	5	,	,	,
18542	770	6	add	add	VB
18542	770	7	three	three	CD
18542	770	8	tablespoonfuls	tablespoonful	NNS
18542	770	9	of	of	IN
18542	770	10	butter	butter	NN
18542	770	11	,	,	,
18542	770	12	the	the	DT
18542	770	13	juice	juice	NN
18542	770	14	of	of	IN
18542	770	15	half	half	PDT
18542	770	16	a	a	DT
18542	770	17	lemon	lemon	NN
18542	770	18	and	and	CC
18542	770	19	three	three	CD
18542	770	20	egg	egg	NN
18542	770	21	yolks	yolk	NNS
18542	770	22	well	well	RB
18542	770	23	beaten	beat	VBN
18542	770	24	.	.	.
18542	771	1	Bring	bring	VB
18542	771	2	to	to	IN
18542	771	3	the	the	DT
18542	771	4	boil	boil	NN
18542	771	5	,	,	,
18542	771	6	pour	pour	VBP
18542	771	7	over	over	IN
18542	771	8	the	the	DT
18542	771	9	fish	fish	NN
18542	771	10	,	,	,
18542	771	11	and	and	CC
18542	771	12	serve	serve	VB
18542	771	13	.	.	.
18542	772	1	BAKED	BAKED	NNP
18542	772	2	BLUEFISH	BLUEFISH	NNP
18542	772	3	À	À	NNP
18542	772	4	LA	LA	NNP
18542	772	5	NAPLES	NAPLES	NNP
18542	772	6	Prepare	prepare	VBP
18542	772	7	the	the	DT
18542	772	8	fish	fish	NN
18542	772	9	according	accord	VBG
18542	772	10	to	to	IN
18542	772	11	directions	direction	NNS
18542	772	12	given	give	VBN
18542	772	13	for	for	IN
18542	772	14	Baked	Baked	NNP
18542	772	15	Bluefish	Bluefish	NNP
18542	772	16	--	--	:
18542	772	17	II	II	NNP
18542	772	18	.	.	.
18542	773	1	Fry	fry	NN
18542	773	2	in	in	IN
18542	773	3	butter	butter	NN
18542	773	4	for	for	IN
18542	773	5	five	five	CD
18542	773	6	minutes	minute	NNS
18542	773	7	two	two	CD
18542	773	8	tablespoonfuls	tablespoonful	NNS
18542	773	9	each	each	DT
18542	773	10	of	of	IN
18542	773	11	chopped	chopped	JJ
18542	773	12	onion	onion	NN
18542	773	13	,	,	,
18542	773	14	carrot	carrot	NN
18542	773	15	,	,	,
18542	773	16	and	and	CC
18542	773	17	lean	lean	JJ
18542	773	18	raw	raw	JJ
18542	773	19	ham	ham	NNP
18542	773	20	.	.	.
18542	774	1	Add	add	VB
18542	774	2	twelve	twelve	CD
18542	774	3	pepper	pepper	NN
18542	774	4	-	-	HYPH
18542	774	5	corns	corn	NNS
18542	774	6	,	,	,
18542	774	7	two	two	CD
18542	774	8	cloves	clove	NNS
18542	774	9	,	,	,
18542	774	10	and	and	CC
18542	774	11	a	a	DT
18542	774	12	sprig	sprig	NN
18542	774	13	of	of	IN
18542	774	14	marjoram	marjoram	NNP
18542	774	15	.	.	.
18542	775	1	Add	add	VB
18542	775	2	two	two	CD
18542	775	3	and	and	CC
18542	775	4	one	one	CD
18542	775	5	half	half	JJ
18542	775	6	tablespoonfuls	tablespoonful	NNS
18542	775	7	of	of	IN
18542	775	8	flour	flour	NN
18542	775	9	and	and	CC
18542	775	10	cook	cook	NN
18542	775	11	until	until	IN
18542	775	12	brown	brown	NNP
18542	775	13	.	.	.
18542	776	1	Add	add	VB
18542	776	2	gradually	gradually	RB
18542	776	3	one	one	CD
18542	776	4	cupful	cupful	NN
18542	776	5	of	of	IN
18542	776	6	brown	brown	JJ
18542	776	7	stock	stock	NN
18542	776	8	and	and	CC
18542	776	9	one	one	CD
18542	776	10	and	and	CC
18542	776	11	one	one	CD
18542	776	12	fourth	fourth	JJ
18542	776	13	cupfuls	cupful	NNS
18542	776	14	of	of	IN
18542	776	15	white	white	JJ
18542	776	16	wine	wine	NN
18542	776	17	.	.	.
18542	777	1	Cook	cook	VB
18542	777	2	until	until	IN
18542	777	3	[	[	-LRB-
18542	777	4	Page	page	NN
18542	777	5	73	73	CD
18542	777	6	]	]	-RRB-
18542	777	7	thick	thick	JJ
18542	777	8	,	,	,
18542	777	9	stirring	stir	VBG
18542	777	10	constantly	constantly	RB
18542	777	11	,	,	,
18542	777	12	strain	strain	VB
18542	777	13	,	,	,
18542	777	14	reheat	reheat	VBP
18542	777	15	,	,	,
18542	777	16	pour	pour	VBP
18542	777	17	over	over	IN
18542	777	18	the	the	DT
18542	777	19	fish	fish	NN
18542	777	20	,	,	,
18542	777	21	sprinkle	sprinkle	VB
18542	777	22	with	with	IN
18542	777	23	minced	mince	VBN
18542	777	24	parsley	parsley	NNP
18542	777	25	,	,	,
18542	777	26	and	and	CC
18542	777	27	serve	serve	VB
18542	777	28	.	.	.
18542	778	1	BOILED	BOILED	NNP
18542	778	2	BLUEFISH	BLUEFISH	NNP
18542	778	3	Prepare	Prepare	NNP
18542	778	4	according	accord	VBG
18542	778	5	to	to	IN
18542	778	6	directions	direction	NNS
18542	778	7	given	give	VBN
18542	778	8	for	for	IN
18542	778	9	Boiled	Boiled	NNP
18542	778	10	Bass	Bass	NNP
18542	778	11	.	.	.
18542	779	1	BROILED	broiled	NN
18542	779	2	BLUEFISH	BLUEFISH	NNP
18542	779	3	--	--	:
18542	779	4	I	-PRON-	PRP
18542	779	5	Split	Split	VBD
18542	779	6	the	the	DT
18542	779	7	fish	fish	NN
18542	779	8	down	down	IN
18542	779	9	the	the	DT
18542	779	10	back	back	NN
18542	779	11	and	and	CC
18542	779	12	soak	soak	VB
18542	779	13	for	for	IN
18542	779	14	half	half	PDT
18542	779	15	an	an	DT
18542	779	16	hour	hour	NN
18542	779	17	in	in	IN
18542	779	18	brine	brine	NN
18542	779	19	.	.	.
18542	780	1	Rinse	rinse	NN
18542	780	2	in	in	IN
18542	780	3	fresh	fresh	JJ
18542	780	4	water	water	NN
18542	780	5	,	,	,
18542	780	6	dry	dry	JJ
18542	780	7	on	on	IN
18542	780	8	a	a	DT
18542	780	9	towel	towel	NN
18542	780	10	and	and	CC
18542	780	11	broil	broil	VB
18542	780	12	on	on	IN
18542	780	13	a	a	DT
18542	780	14	buttered	buttered	JJ
18542	780	15	broiler	broiler	NN
18542	780	16	.	.	.
18542	781	1	Serve	serve	VB
18542	781	2	on	on	IN
18542	781	3	a	a	DT
18542	781	4	hot	hot	JJ
18542	781	5	platter	platter	NN
18542	781	6	with	with	IN
18542	781	7	melted	melted	JJ
18542	781	8	butter	butter	NN
18542	781	9	poured	pour	VBN
18542	781	10	over	over	RP
18542	781	11	,	,	,
18542	781	12	and	and	CC
18542	781	13	garnish	garnish	VB
18542	781	14	with	with	IN
18542	781	15	watercress	watercress	NN
18542	781	16	and	and	CC
18542	781	17	sliced	sliced	JJ
18542	781	18	lemon	lemon	NN
18542	781	19	.	.	.
18542	782	1	BROILED	broiled	NN
18542	782	2	BLUEFISH	BLUEFISH	NNP
18542	782	3	--	--	:
18542	782	4	II	II	NNP
18542	782	5	Clean	clean	JJ
18542	782	6	and	and	CC
18542	782	7	split	split	VBD
18542	782	8	down	down	RP
18542	782	9	the	the	DT
18542	782	10	back	back	NN
18542	782	11	,	,	,
18542	782	12	season	season	NN
18542	782	13	with	with	IN
18542	782	14	salt	salt	NN
18542	782	15	and	and	CC
18542	782	16	pepper	pepper	NN
18542	782	17	,	,	,
18542	782	18	and	and	CC
18542	782	19	broil	broil	NNP
18542	782	20	according	accord	VBG
18542	782	21	to	to	IN
18542	782	22	directions	direction	NNS
18542	782	23	previously	previously	RB
18542	782	24	given	give	VBN
18542	782	25	.	.	.
18542	783	1	Sprinkle	sprinkle	VB
18542	783	2	with	with	IN
18542	783	3	minced	mince	VBN
18542	783	4	parsley	parsley	NNP
18542	783	5	and	and	CC
18542	783	6	lemon	lemon	NN
18542	783	7	-	-	HYPH
18542	783	8	juice	juice	NN
18542	783	9	and	and	CC
18542	783	10	pour	pour	VB
18542	783	11	over	over	IN
18542	783	12	a	a	DT
18542	783	13	little	little	JJ
18542	783	14	melted	melted	JJ
18542	783	15	butter	butter	NN
18542	783	16	.	.	.
18542	784	1	Serve	serve	VB
18542	784	2	with	with	IN
18542	784	3	a	a	DT
18542	784	4	border	border	NN
18542	784	5	of	of	IN
18542	784	6	mashed	mash	VBN
18542	784	7	potatoes	potato	NNS
18542	784	8	.	.	.
18542	785	1	PAN	PAN	NNP
18542	785	2	-	-	HYPH
18542	785	3	BROILED	broiled	NN
18542	785	4	BLUEFISH	BLUEFISH	NNP
18542	785	5	Lay	Lay	NNP
18542	785	6	the	the	DT
18542	785	7	fish	fish	NN
18542	785	8	flesh	flesh	NN
18542	785	9	side	side	NN
18542	785	10	down	down	RB
18542	785	11	in	in	IN
18542	785	12	a	a	DT
18542	785	13	well	well	RB
18542	785	14	greased	greased	JJ
18542	785	15	,	,	,
18542	785	16	very	very	RB
18542	785	17	hot	hot	JJ
18542	785	18	pan	pan	NN
18542	785	19	.	.	.
18542	786	1	Turn	turn	VB
18542	786	2	with	with	IN
18542	786	3	a	a	DT
18542	786	4	pancake	pancake	NN
18542	786	5	-	-	HYPH
18542	786	6	turner	turner	NN
18542	786	7	.	.	.
18542	787	1	[	[	-LRB-
18542	787	2	Page	page	NN
18542	787	3	74	74	CD
18542	787	4	]	]	-RRB-
18542	787	5	BROILED	broiled	NN
18542	787	6	BLUEFISH	BLUEFISH	NNP
18542	787	7	AU	AU	NNP
18542	787	8	BEURRE	BEURRE	NNP
18542	787	9	-	-	HYPH
18542	787	10	NOIR	NOIR	NNP
18542	787	11	Broil	Broil	NNP
18542	787	12	a	a	DT
18542	787	13	bluefish	bluefish	NN
18542	787	14	according	accord	VBG
18542	787	15	to	to	IN
18542	787	16	directions	direction	NNS
18542	787	17	previously	previously	RB
18542	787	18	given	give	VBN
18542	787	19	.	.	.
18542	788	1	Mix	mix	VB
18542	788	2	together	together	RB
18542	788	3	one	one	CD
18542	788	4	tablespoonful	tablespoonful	JJ
18542	788	5	each	each	DT
18542	788	6	of	of	IN
18542	788	7	vinegar	vinegar	NN
18542	788	8	and	and	CC
18542	788	9	minced	mince	VBD
18542	788	10	parsley	parsley	NNP
18542	788	11	,	,	,
18542	788	12	one	one	CD
18542	788	13	teaspoonful	teaspoonful	NN
18542	788	14	of	of	IN
18542	788	15	lemon	lemon	NN
18542	788	16	-	-	HYPH
18542	788	17	juice	juice	NN
18542	788	18	,	,	,
18542	788	19	and	and	CC
18542	788	20	salt	salt	NN
18542	788	21	and	and	CC
18542	788	22	pepper	pepper	NN
18542	788	23	to	to	IN
18542	788	24	season	season	NN
18542	788	25	.	.	.
18542	789	1	Put	put	VB
18542	789	2	two	two	CD
18542	789	3	tablespoonfuls	tablespoonful	NNS
18542	789	4	of	of	IN
18542	789	5	butter	butter	NN
18542	789	6	into	into	IN
18542	789	7	a	a	DT
18542	789	8	frying	frying	JJ
18542	789	9	-	-	HYPH
18542	789	10	pan	pan	NN
18542	789	11	and	and	CC
18542	789	12	when	when	WRB
18542	789	13	it	-PRON-	PRP
18542	789	14	browns	brown	VBZ
18542	789	15	add	add	VB
18542	789	16	the	the	DT
18542	789	17	other	other	JJ
18542	789	18	ingredients	ingredient	NNS
18542	789	19	.	.	.
18542	790	1	Bring	bring	VB
18542	790	2	to	to	IN
18542	790	3	the	the	DT
18542	790	4	boil	boil	NN
18542	790	5	and	and	CC
18542	790	6	pour	pour	VB
18542	790	7	it	-PRON-	PRP
18542	790	8	over	over	IN
18542	790	9	the	the	DT
18542	790	10	broiled	broil	VBN
18542	790	11	fish	fish	NN
18542	790	12	.	.	.
18542	791	1	BROILED	broiled	NN
18542	791	2	BLUEFISH	BLUEFISH	NNP
18542	791	3	WITH	with	IN
18542	791	4	MUSTARD	mustard	NN
18542	791	5	SAUCE	SAUCE	NNP
18542	791	6	Broil	Broil	NNP
18542	791	7	a	a	DT
18542	791	8	bluefish	bluefish	NN
18542	791	9	according	accord	VBG
18542	791	10	to	to	IN
18542	791	11	directions	direction	NNS
18542	791	12	previously	previously	RB
18542	791	13	given	give	VBN
18542	791	14	,	,	,
18542	791	15	and	and	CC
18542	791	16	sprinkle	sprinkle	VB
18542	791	17	with	with	IN
18542	791	18	lemon	lemon	NN
18542	791	19	-	-	HYPH
18542	791	20	juice	juice	NN
18542	791	21	.	.	.
18542	792	1	Pour	pour	VB
18542	792	2	over	over	IN
18542	792	3	a	a	DT
18542	792	4	Cream	Cream	NNP
18542	792	5	Sauce	Sauce	NNP
18542	792	6	to	to	TO
18542	792	7	which	which	WDT
18542	792	8	prepared	prepared	JJ
18542	792	9	mustard	mustard	NN
18542	792	10	has	have	VBZ
18542	792	11	been	be	VBN
18542	792	12	added	add	VBN
18542	792	13	.	.	.
18542	793	1	MATELOTE	MATELOTE	NNS
18542	793	2	OF	of	IN
18542	793	3	BLUEFISH	BLUEFISH	NNP
18542	793	4	Prepare	Prepare	NNP
18542	793	5	according	accord	VBG
18542	793	6	to	to	IN
18542	793	7	directions	direction	NNS
18542	793	8	given	give	VBN
18542	793	9	for	for	IN
18542	793	10	Matelote	Matelote	NNP
18542	793	11	of	of	IN
18542	793	12	Blackfish	Blackfish	NNP
18542	793	13	,	,	,
18542	793	14	using	use	VBG
18542	793	15	white	white	JJ
18542	793	16	wine	wine	NN
18542	793	17	instead	instead	RB
18542	793	18	of	of	IN
18542	793	19	Claret	Claret	NNP
18542	793	20	.	.	.
18542	794	1	STUFFED	STUFFED	JJR
18542	794	2	BLUEFISH	BLUEFISH	NNP
18542	794	3	--	--	:
18542	794	4	I	-PRON-	PRP
18542	794	5	Prepare	prepare	VBP
18542	794	6	according	accord	VBG
18542	794	7	to	to	IN
18542	794	8	directions	direction	NNS
18542	794	9	given	give	VBN
18542	794	10	for	for	IN
18542	794	11	Stuffed	Stuffed	NNP
18542	794	12	Sea	Sea	NNP
18542	794	13	-	-	HYPH
18542	794	14	Bass	Bass	NNP
18542	794	15	.	.	.
18542	795	1	STUFFED	stuffed	NN
18542	795	2	BLUEFISH	BLUEFISH	NNP
18542	795	3	--	--	:
18542	795	4	II	II	NNP
18542	795	5	Scrape	Scrape	NNP
18542	795	6	,	,	,
18542	795	7	clean	clean	JJ
18542	795	8	,	,	,
18542	795	9	and	and	CC
18542	795	10	dry	dry	VB
18542	795	11	a	a	DT
18542	795	12	large	large	JJ
18542	795	13	bluefish	bluefish	NN
18542	795	14	.	.	.
18542	796	1	[	[	-LRB-
18542	796	2	Page	page	NN
18542	796	3	75	75	CD
18542	796	4	]	]	-RRB-
18542	796	5	Chop	Chop	NNP
18542	796	6	three	three	CD
18542	796	7	onions	onion	NNS
18542	796	8	fine	fine	JJ
18542	796	9	and	and	CC
18542	796	10	fry	fry	VB
18542	796	11	in	in	IN
18542	796	12	butter	butter	NN
18542	796	13	.	.	.
18542	797	1	Add	add	VB
18542	797	2	enough	enough	JJ
18542	797	3	mashed	mash	VBN
18542	797	4	potatoes	potato	NNS
18542	797	5	to	to	TO
18542	797	6	make	make	VB
18542	797	7	the	the	DT
18542	797	8	required	require	VBN
18542	797	9	quantity	quantity	NN
18542	797	10	of	of	IN
18542	797	11	stuffing	stuffing	NN
18542	797	12	,	,	,
18542	797	13	and	and	CC
18542	797	14	season	season	NN
18542	797	15	with	with	IN
18542	797	16	salt	salt	NN
18542	797	17	,	,	,
18542	797	18	pepper	pepper	NN
18542	797	19	,	,	,
18542	797	20	minced	mince	VBD
18542	797	21	parsley	parsley	NNP
18542	797	22	,	,	,
18542	797	23	and	and	CC
18542	797	24	melted	melted	JJ
18542	797	25	butter	butter	NN
18542	797	26	.	.	.
18542	798	1	Fill	fill	VB
18542	798	2	the	the	DT
18542	798	3	fish	fish	NN
18542	798	4	and	and	CC
18542	798	5	sew	sew	VB
18542	798	6	up	up	RP
18542	798	7	.	.	.
18542	799	1	Rub	rub	VB
18542	799	2	with	with	IN
18542	799	3	melted	melted	JJ
18542	799	4	butter	butter	NN
18542	799	5	,	,	,
18542	799	6	put	put	VB
18542	799	7	a	a	DT
18542	799	8	little	little	JJ
18542	799	9	hot	hot	JJ
18542	799	10	water	water	NN
18542	799	11	into	into	IN
18542	799	12	the	the	DT
18542	799	13	pan	pan	NN
18542	799	14	,	,	,
18542	799	15	and	and	CC
18542	799	16	bake	bake	VB
18542	799	17	for	for	IN
18542	799	18	thirty	thirty	CD
18542	799	19	minutes	minute	NNS
18542	799	20	,	,	,
18542	799	21	basting	baste	VBG
18542	799	22	as	as	IN
18542	799	23	required	require	VBN
18542	799	24	.	.	.
18542	800	1	Garnish	garnish	VB
18542	800	2	with	with	IN
18542	800	3	lemon	lemon	NN
18542	800	4	and	and	CC
18542	800	5	parsley	parsley	NN
18542	800	6	.	.	.
18542	801	1	ESCALLOPED	escalloped	NN
18542	801	2	BLUEFISH	BLUEFISH	NNP
18542	801	3	Flake	Flake	NNP
18542	801	4	cold	cold	JJ
18542	801	5	cooked	cooked	JJ
18542	801	6	bluefish	bluefish	NN
18542	801	7	and	and	CC
18542	801	8	mix	mix	VB
18542	801	9	it	-PRON-	PRP
18542	801	10	with	with	IN
18542	801	11	an	an	DT
18542	801	12	equal	equal	JJ
18542	801	13	quantity	quantity	NN
18542	801	14	of	of	IN
18542	801	15	mashed	mash	VBN
18542	801	16	potatoes	potato	NNS
18542	801	17	.	.	.
18542	802	1	Fill	Fill	NNP
18542	802	2	buttered	butter	VBD
18542	802	3	shells	shell	NNS
18542	802	4	,	,	,
18542	802	5	sprinkle	sprinkle	VB
18542	802	6	with	with	IN
18542	802	7	grated	grate	VBN
18542	802	8	cheese	cheese	NN
18542	802	9	,	,	,
18542	802	10	cover	cover	VBP
18542	802	11	with	with	IN
18542	802	12	crumbs	crumb	NNS
18542	802	13	,	,	,
18542	802	14	dot	dot	VBP
18542	802	15	with	with	IN
18542	802	16	butter	butter	NN
18542	802	17	,	,	,
18542	802	18	and	and	CC
18542	802	19	brown	brown	NNP
18542	802	20	in	in	IN
18542	802	21	the	the	DT
18542	802	22	oven	oven	NN
18542	802	23	.	.	.
18542	803	1	FILLETS	FILLETS	NNP
18542	803	2	OF	of	IN
18542	803	3	BLUEFISH	BLUEFISH	NNP
18542	803	4	À	À	NNP
18542	803	5	LA	LA	NNP
18542	803	6	DUXELLES	DUXELLES	NNP
18542	803	7	Skin	skin	NN
18542	803	8	,	,	,
18542	803	9	bone	bone	NN
18542	803	10	,	,	,
18542	803	11	and	and	CC
18542	803	12	fillet	fillet	NNP
18542	803	13	a	a	DT
18542	803	14	bluefish	bluefish	NN
18542	803	15	.	.	.
18542	804	1	Season	season	NN
18542	804	2	with	with	IN
18542	804	3	salt	salt	NN
18542	804	4	and	and	CC
18542	804	5	pepper	pepper	NN
18542	804	6	,	,	,
18542	804	7	and	and	CC
18542	804	8	cook	cook	NN
18542	804	9	with	with	IN
18542	804	10	melted	melted	JJ
18542	804	11	butter	butter	NN
18542	804	12	and	and	CC
18542	804	13	lemon	lemon	NN
18542	804	14	-	-	HYPH
18542	804	15	juice	juice	NN
18542	804	16	until	until	IN
18542	804	17	firm	firm	NN
18542	804	18	.	.	.
18542	805	1	Take	take	VB
18542	805	2	from	from	IN
18542	805	3	the	the	DT
18542	805	4	fire	fire	NN
18542	805	5	and	and	CC
18542	805	6	cool	cool	JJ
18542	805	7	.	.	.
18542	806	1	Prepare	prepare	VB
18542	806	2	a	a	DT
18542	806	3	Duxelles	Duxelles	NNP
18542	806	4	Sauce	Sauce	NNP
18542	806	5	,	,	,
18542	806	6	boil	boil	VBP
18542	806	7	down	down	RP
18542	806	8	until	until	IN
18542	806	9	thick	thick	JJ
18542	806	10	,	,	,
18542	806	11	and	and	CC
18542	806	12	cook	cook	VB
18542	806	13	the	the	DT
18542	806	14	fish	fish	NN
18542	806	15	with	with	IN
18542	806	16	it	-PRON-	PRP
18542	806	17	.	.	.
18542	807	1	Dip	dip	VB
18542	807	2	in	in	IN
18542	807	3	crumbs	crumb	NNS
18542	807	4	,	,	,
18542	807	5	then	then	RB
18542	807	6	in	in	IN
18542	807	7	beaten	beat	VBN
18542	807	8	egg	egg	NN
18542	807	9	,	,	,
18542	807	10	then	then	RB
18542	807	11	in	in	IN
18542	807	12	crumbs	crumb	NNS
18542	807	13	,	,	,
18542	807	14	and	and	CC
18542	807	15	fry	fry	VB
18542	807	16	in	in	IN
18542	807	17	deep	deep	JJ
18542	807	18	fat	fat	NN
18542	807	19	.	.	.
18542	808	1	Serve	serve	VB
18542	808	2	with	with	IN
18542	808	3	the	the	DT
18542	808	4	diluted	dilute	VBN
18542	808	5	sauce	sauce	NN
18542	808	6	poured	pour	VBD
18542	808	7	around	around	RP
18542	808	8	the	the	DT
18542	808	9	fish	fish	NN
18542	808	10	.	.	.
18542	809	1	FILLETS	FILLETS	NNP
18542	809	2	OF	of	IN
18542	809	3	BLUEFISH	BLUEFISH	NNP
18542	809	4	WITH	with	IN
18542	809	5	ANCHOVY	ANCHOVY	NNP
18542	809	6	SAUCE	SAUCE	VBN
18542	809	7	Prepare	prepare	VBP
18542	809	8	the	the	DT
18542	809	9	fish	fish	NN
18542	809	10	according	accord	VBG
18542	809	11	to	to	IN
18542	809	12	directions	direction	NNS
18542	809	13	[	[	-LRB-
18542	809	14	Page	page	NN
18542	809	15	76	76	CD
18542	809	16	]	]	-RRB-
18542	809	17	given	give	VBN
18542	809	18	in	in	IN
18542	809	19	the	the	DT
18542	809	20	preceding	precede	VBG
18542	809	21	recipe	recipe	NN
18542	809	22	,	,	,
18542	809	23	cooking	cook	VBG
18542	809	24	with	with	IN
18542	809	25	white	white	JJ
18542	809	26	wine	wine	NN
18542	809	27	as	as	RB
18542	809	28	well	well	RB
18542	809	29	as	as	IN
18542	809	30	lemon	lemon	NN
18542	809	31	-	-	HYPH
18542	809	32	juice	juice	NN
18542	809	33	.	.	.
18542	810	1	Prepare	prepare	VB
18542	810	2	a	a	DT
18542	810	3	Cream	Cream	NNP
18542	810	4	Sauce	Sauce	NNP
18542	810	5	,	,	,
18542	810	6	and	and	CC
18542	810	7	add	add	VB
18542	810	8	to	to	IN
18542	810	9	it	-PRON-	PRP
18542	810	10	two	two	CD
18542	810	11	tablespoonfuls	tablespoonful	NNS
18542	810	12	each	each	DT
18542	810	13	of	of	IN
18542	810	14	butter	butter	NN
18542	810	15	and	and	CC
18542	810	16	anchovy	anchovy	NN
18542	810	17	paste	paste	NN
18542	810	18	.	.	.
18542	811	1	Pour	pour	VB
18542	811	2	over	over	IN
18542	811	3	the	the	DT
18542	811	4	fish	fish	NN
18542	811	5	and	and	CC
18542	811	6	serve	serve	VB
18542	811	7	.	.	.
18542	812	1	BLUEFISH	BLUEFISH	NNP
18542	812	2	À	À	NNP
18542	812	3	L'ICARIENNE	l'icarienne	NN
18542	812	4	Scale	scale	NN
18542	812	5	and	and	CC
18542	812	6	score	score	VB
18542	812	7	a	a	DT
18542	812	8	two	two	CD
18542	812	9	-	-	HYPH
18542	812	10	pound	pound	NN
18542	812	11	bluefish	bluefish	NN
18542	812	12	,	,	,
18542	812	13	and	and	CC
18542	812	14	put	put	VBD
18542	812	15	in	in	RP
18542	812	16	a	a	DT
18542	812	17	buttered	butter	VBN
18542	812	18	baking	baking	NN
18542	812	19	-	-	HYPH
18542	812	20	dish	dish	NN
18542	812	21	with	with	IN
18542	812	22	three	three	CD
18542	812	23	tablespoonfuls	tablespoonful	NNS
18542	812	24	each	each	DT
18542	812	25	of	of	IN
18542	812	26	mushroom	mushroom	NN
18542	812	27	liquor	liquor	NN
18542	812	28	and	and	CC
18542	812	29	white	white	JJ
18542	812	30	wine	wine	NN
18542	812	31	,	,	,
18542	812	32	and	and	CC
18542	812	33	salt	salt	NN
18542	812	34	and	and	CC
18542	812	35	pepper	pepper	NN
18542	812	36	to	to	IN
18542	812	37	season	season	NN
18542	812	38	.	.	.
18542	813	1	Cover	cover	VB
18542	813	2	with	with	IN
18542	813	3	a	a	DT
18542	813	4	buttered	butter	VBN
18542	813	5	paper	paper	NN
18542	813	6	and	and	CC
18542	813	7	bake	bake	NN
18542	813	8	for	for	IN
18542	813	9	fifteen	fifteen	CD
18542	813	10	minutes	minute	NNS
18542	813	11	.	.	.
18542	814	1	Take	take	VB
18542	814	2	out	out	RP
18542	814	3	the	the	DT
18542	814	4	fish	fish	NN
18542	814	5	and	and	CC
18542	814	6	add	add	VB
18542	814	7	to	to	IN
18542	814	8	the	the	DT
18542	814	9	sauce	sauce	NN
18542	814	10	three	three	CD
18542	814	11	tablespoonfuls	tablespoonful	NNS
18542	814	12	of	of	IN
18542	814	13	stewed	stew	VBN
18542	814	14	and	and	CC
18542	814	15	strained	strained	JJ
18542	814	16	tomatoes	tomato	NNS
18542	814	17	and	and	CC
18542	814	18	one	one	CD
18542	814	19	tablespoonful	tablespoonful	NN
18542	814	20	of	of	IN
18542	814	21	chopped	chopped	JJ
18542	814	22	,	,	,
18542	814	23	cooked	cook	VBN
18542	814	24	,	,	,
18542	814	25	smoked	smoke	VBN
18542	814	26	beef	beef	NN
18542	814	27	tongue	tongue	NN
18542	814	28	.	.	.
18542	815	1	Bring	bring	VB
18542	815	2	to	to	IN
18542	815	3	the	the	DT
18542	815	4	boil	boil	NN
18542	815	5	,	,	,
18542	815	6	pour	pour	VBP
18542	815	7	over	over	IN
18542	815	8	the	the	DT
18542	815	9	fish	fish	NN
18542	815	10	,	,	,
18542	815	11	and	and	CC
18542	815	12	serve	serve	VB
18542	815	13	.	.	.
18542	816	1	BLUEFISH	BLUEFISH	NNP
18542	816	2	À	À	NNP
18542	816	3	LA	LA	NNP
18542	816	4	VENETIENNE	VENETIENNE	NNP
18542	816	5	Prepare	Prepare	NNP
18542	816	6	according	accord	VBG
18542	816	7	to	to	IN
18542	816	8	directions	direction	NNS
18542	816	9	for	for	IN
18542	816	10	Baked	Baked	NNP
18542	816	11	Bluefish	Bluefish	NNP
18542	816	12	à	à	NNP
18542	816	13	la	la	DT
18542	816	14	Italienne	Italienne	NNP
18542	816	15	,	,	,
18542	816	16	adding	add	VBG
18542	816	17	to	to	IN
18542	816	18	it	-PRON-	PRP
18542	816	19	a	a	DT
18542	816	20	chopped	chop	VBN
18542	816	21	tomato	tomato	NN
18542	816	22	and	and	CC
18542	816	23	six	six	CD
18542	816	24	whole	whole	JJ
18542	816	25	mushrooms	mushroom	NNS
18542	816	26	.	.	.
18542	817	1	Sprinkle	sprinkle	VB
18542	817	2	with	with	IN
18542	817	3	crumbs	crumb	NNS
18542	817	4	,	,	,
18542	817	5	dot	dot	VBP
18542	817	6	with	with	IN
18542	817	7	butter	butter	NN
18542	817	8	,	,	,
18542	817	9	brown	brown	JJ
18542	817	10	in	in	IN
18542	817	11	the	the	DT
18542	817	12	oven	oven	NN
18542	817	13	,	,	,
18542	817	14	and	and	CC
18542	817	15	sprinkle	sprinkle	VB
18542	817	16	with	with	IN
18542	817	17	minced	mince	VBN
18542	817	18	parsley	parsley	NNP
18542	817	19	.	.	.
18542	818	1	FRIED	FRIED	NNP
18542	818	2	FILLETS	FILLETS	NNP
18542	818	3	OF	of	IN
18542	818	4	BLUEFISH	BLUEFISH	NNP
18542	818	5	Cut	Cut	NNP
18542	818	6	the	the	DT
18542	818	7	fish	fish	NN
18542	818	8	into	into	IN
18542	818	9	fillets	fillet	NNS
18542	818	10	and	and	CC
18542	818	11	soak	soak	VB
18542	818	12	for	for	IN
18542	818	13	half	half	PDT
18542	818	14	an	an	DT
18542	818	15	hour	hour	NN
18542	818	16	in	in	IN
18542	818	17	olive	olive	JJ
18542	818	18	-	-	HYPH
18542	818	19	oil	oil	NN
18542	818	20	and	and	CC
18542	818	21	lemon	lemon	NN
18542	818	22	-	-	HYPH
18542	818	23	juice	juice	NN
18542	818	24	.	.	.
18542	819	1	Dip	dip	VB
18542	819	2	in	in	IN
18542	819	3	crumbs	crumb	NNS
18542	819	4	,	,	,
18542	819	5	then	then	RB
18542	819	6	in	in	IN
18542	819	7	beaten	beat	VBN
18542	819	8	egg	egg	NN
18542	819	9	,	,	,
18542	819	10	then	then	RB
18542	819	11	in	in	IN
18542	819	12	seasoned	seasoned	JJ
18542	819	13	[	[	-LRB-
18542	819	14	Page	Page	NNP
18542	819	15	77	77	CD
18542	819	16	]	]	-RRB-
18542	819	17	cracker	cracker	NN
18542	819	18	crumbs	crumb	VBZ
18542	819	19	,	,	,
18542	819	20	and	and	CC
18542	819	21	set	set	VBN
18542	819	22	into	into	IN
18542	819	23	a	a	DT
18542	819	24	cold	cold	JJ
18542	819	25	place	place	NN
18542	819	26	for	for	IN
18542	819	27	an	an	DT
18542	819	28	hour	hour	NN
18542	819	29	.	.	.
18542	820	1	Fry	fry	NN
18542	820	2	in	in	IN
18542	820	3	deep	deep	JJ
18542	820	4	fat	fat	NN
18542	820	5	and	and	CC
18542	820	6	serve	serve	VB
18542	820	7	with	with	IN
18542	820	8	Tartar	Tartar	NNP
18542	820	9	Sauce	Sauce	NNP
18542	820	10	.	.	.
18542	821	1	FRIED	FRIED	NNP
18542	821	2	BLUEFISH	BLUEFISH	NNP
18542	821	3	Clean	clean	VBP
18542	821	4	the	the	DT
18542	821	5	fish	fish	NN
18542	821	6	,	,	,
18542	821	7	season	season	NN
18542	821	8	with	with	IN
18542	821	9	salt	salt	NN
18542	821	10	and	and	CC
18542	821	11	pepper	pepper	NN
18542	821	12	,	,	,
18542	821	13	dredge	dredge	NN
18542	821	14	with	with	IN
18542	821	15	flour	flour	NN
18542	821	16	and	and	CC
18542	821	17	fry	fry	NN
18542	821	18	in	in	IN
18542	821	19	plenty	plenty	NN
18542	821	20	of	of	IN
18542	821	21	hot	hot	JJ
18542	821	22	lard	lard	NN
18542	821	23	.	.	.
18542	822	1	Drain	drain	VB
18542	822	2	on	on	IN
18542	822	3	brown	brown	JJ
18542	822	4	paper	paper	NN
18542	822	5	and	and	CC
18542	822	6	garnish	garnish	NN
18542	822	7	with	with	IN
18542	822	8	parsley	parsley	NN
18542	822	9	.	.	.
18542	823	1	STEAMED	STEAMED	NNP
18542	823	2	BLUEFISH	BLUEFISH	NNS
18542	823	3	Season	season	VBP
18542	823	4	the	the	DT
18542	823	5	fish	fish	NN
18542	823	6	with	with	IN
18542	823	7	salt	salt	NN
18542	823	8	and	and	CC
18542	823	9	pepper	pepper	NN
18542	823	10	and	and	CC
18542	823	11	pour	pour	VB
18542	823	12	over	over	IN
18542	823	13	it	-PRON-	PRP
18542	823	14	a	a	DT
18542	823	15	cupful	cupful	NN
18542	823	16	of	of	IN
18542	823	17	vinegar	vinegar	NN
18542	823	18	.	.	.
18542	824	1	Let	let	VB
18542	824	2	stand	stand	VB
18542	824	3	for	for	IN
18542	824	4	an	an	DT
18542	824	5	hour	hour	NN
18542	824	6	,	,	,
18542	824	7	pour	pour	VB
18542	824	8	off	off	RP
18542	824	9	the	the	DT
18542	824	10	vinegar	vinegar	NN
18542	824	11	,	,	,
18542	824	12	and	and	CC
18542	824	13	steam	steam	VB
18542	824	14	for	for	IN
18542	824	15	twenty	twenty	CD
18542	824	16	minutes	minute	NNS
18542	824	17	.	.	.
18542	825	1	Serve	serve	VB
18542	825	2	with	with	IN
18542	825	3	any	any	DT
18542	825	4	preferred	preferred	JJ
18542	825	5	sauce	sauce	NN
18542	825	6	.	.	.
18542	826	1	[	[	-LRB-
18542	826	2	Page	page	NN
18542	826	3	79	79	CD
18542	826	4	]	]	-RRB-
18542	826	5	FIVE	five	CD
18542	826	6	WAYS	way	NNS
18542	826	7	TO	to	IN
18542	826	8	COOK	COOK	NNP
18542	826	9	BUTTERFISH	BUTTERFISH	NNP
18542	826	10	FRIED	fried	VB
18542	826	11	BUTTERFISH	BUTTERFISH	NNS
18542	826	12	--	--	:
18542	826	13	I	-PRON-	PRP
18542	826	14	Trim	trim	VBP
18542	826	15	,	,	,
18542	826	16	draw	draw	VBP
18542	826	17	,	,	,
18542	826	18	and	and	CC
18542	826	19	clean	clean	VB
18542	826	20	the	the	DT
18542	826	21	fish	fish	NN
18542	826	22	.	.	.
18542	827	1	Wipe	wipe	NN
18542	827	2	dry	dry	JJ
18542	827	3	,	,	,
18542	827	4	dip	dip	NN
18542	827	5	in	in	IN
18542	827	6	milk	milk	NN
18542	827	7	,	,	,
18542	827	8	roll	roll	NN
18542	827	9	in	in	IN
18542	827	10	flour	flour	NN
18542	827	11	and	and	CC
18542	827	12	fry	fry	NN
18542	827	13	in	in	IN
18542	827	14	a	a	DT
18542	827	15	frying	frying	JJ
18542	827	16	-	-	HYPH
18542	827	17	pan	pan	NN
18542	827	18	in	in	IN
18542	827	19	plenty	plenty	NN
18542	827	20	of	of	IN
18542	827	21	clear	clear	JJ
18542	827	22	hot	hot	JJ
18542	827	23	fat	fat	NN
18542	827	24	.	.	.
18542	828	1	Drain	drain	VB
18542	828	2	on	on	IN
18542	828	3	a	a	DT
18542	828	4	cloth	cloth	NN
18542	828	5	,	,	,
18542	828	6	sprinkle	sprinkle	VB
18542	828	7	with	with	IN
18542	828	8	salt	salt	NN
18542	828	9	,	,	,
18542	828	10	and	and	CC
18542	828	11	garnish	garnish	VB
18542	828	12	with	with	IN
18542	828	13	lemon	lemon	NN
18542	828	14	and	and	CC
18542	828	15	parsley	parsley	NN
18542	828	16	.	.	.
18542	829	1	FRIED	FRIED	NNP
18542	829	2	BUTTERFISH	BUTTERFISH	NNP
18542	829	3	--	--	:
18542	829	4	II	II	NNP
18542	829	5	Clean	clean	JJ
18542	829	6	,	,	,
18542	829	7	wash	wash	NN
18542	829	8	and	and	CC
18542	829	9	dry	dry	VBP
18542	829	10	the	the	DT
18542	829	11	fish	fish	NN
18542	829	12	,	,	,
18542	829	13	rub	rub	VBN
18542	829	14	with	with	IN
18542	829	15	flour	flour	NN
18542	829	16	,	,	,
18542	829	17	season	season	NN
18542	829	18	with	with	IN
18542	829	19	salt	salt	NN
18542	829	20	and	and	CC
18542	829	21	pepper	pepper	NN
18542	829	22	,	,	,
18542	829	23	dip	dip	NN
18542	829	24	in	in	IN
18542	829	25	beaten	beat	VBN
18542	829	26	egg	egg	NN
18542	829	27	,	,	,
18542	829	28	then	then	RB
18542	829	29	in	in	IN
18542	829	30	cracker	cracker	NN
18542	829	31	dust	dust	NN
18542	829	32	or	or	CC
18542	829	33	sifted	sift	VBN
18542	829	34	bread	bread	NN
18542	829	35	-	-	HYPH
18542	829	36	crumbs	crumb	NNS
18542	829	37	.	.	.
18542	830	1	Fry	fry	NN
18542	830	2	in	in	IN
18542	830	3	deep	deep	JJ
18542	830	4	fat	fat	NN
18542	830	5	.	.	.
18542	831	1	FRIED	FRIED	NNP
18542	831	2	BUTTERFISH	BUTTERFISH	NNP
18542	831	3	--	--	:
18542	831	4	III	iii	CD
18542	831	5	Clean	clean	JJ
18542	831	6	and	and	CC
18542	831	7	gash	gash	VB
18542	831	8	the	the	DT
18542	831	9	fish	fish	NN
18542	831	10	,	,	,
18542	831	11	roll	roll	NN
18542	831	12	in	in	RP
18542	831	13	corn	corn	NN
18542	831	14	-	-	HYPH
18542	831	15	meal	meal	NN
18542	831	16	and	and	CC
18542	831	17	sauté	sauté	NN
18542	831	18	in	in	IN
18542	831	19	hot	hot	JJ
18542	831	20	salt	salt	NN
18542	831	21	pork	pork	NN
18542	831	22	fat	fat	NN
18542	831	23	.	.	.
18542	832	1	Serve	serve	VB
18542	832	2	with	with	IN
18542	832	3	Tartar	Tartar	NNP
18542	832	4	Sauce	Sauce	NNP
18542	832	5	.	.	.
18542	833	1	BUTTERFISH	BUTTERFISH	NNS
18542	833	2	WITH	with	IN
18542	833	3	FINE	fine	JJ
18542	833	4	HERBS	herbs	NN
18542	833	5	Prepare	Prepare	NNP
18542	833	6	according	accord	VBG
18542	833	7	to	to	IN
18542	833	8	directions	direction	NNS
18542	833	9	given	give	VBN
18542	833	10	for	for	IN
18542	833	11	Sole	Sole	NNP
18542	833	12	with	with	IN
18542	833	13	Fine	Fine	NNP
18542	833	14	Herbs	Herbs	NNP
18542	833	15	.	.	.
18542	834	1	[	[	-LRB-
18542	834	2	Page	page	NN
18542	834	3	80	80	CD
18542	834	4	]	]	-RRB-
18542	834	5	BOILED	boiled	NN
18542	834	6	BUTTERFISH	BUTTERFISH	NNP
18542	834	7	Cover	Cover	NNP
18542	834	8	well	well	RB
18542	834	9	-	-	HYPH
18542	834	10	cleaned	clean	VBN
18542	834	11	and	and	CC
18542	834	12	lightly	lightly	RB
18542	834	13	-	-	HYPH
18542	834	14	gashed	gash	VBN
18542	834	15	butterfish	butterfish	NNP
18542	834	16	with	with	IN
18542	834	17	boiling	boiling	NN
18542	834	18	water	water	NN
18542	834	19	,	,	,
18542	834	20	season	season	NN
18542	834	21	with	with	IN
18542	834	22	one	one	CD
18542	834	23	chopped	chop	VBN
18542	834	24	onion	onion	NN
18542	834	25	,	,	,
18542	834	26	parsley	parsley	NN
18542	834	27	and	and	CC
18542	834	28	thyme	thyme	NNS
18542	834	29	,	,	,
18542	834	30	salt	salt	NN
18542	834	31	and	and	CC
18542	834	32	pepper	pepper	NN
18542	834	33	.	.	.
18542	835	1	Boil	Boil	NNP
18542	835	2	gently	gently	RB
18542	835	3	for	for	IN
18542	835	4	about	about	RB
18542	835	5	ten	ten	CD
18542	835	6	minutes	minute	NNS
18542	835	7	if	if	IN
18542	835	8	small	small	JJ
18542	835	9	.	.	.
18542	836	1	Take	take	VB
18542	836	2	from	from	IN
18542	836	3	the	the	DT
18542	836	4	water	water	NN
18542	836	5	,	,	,
18542	836	6	and	and	CC
18542	836	7	serve	serve	VB
18542	836	8	with	with	IN
18542	836	9	scalded	scald	VBN
18542	836	10	milk	milk	NN
18542	836	11	seasoned	season	VBN
18542	836	12	with	with	IN
18542	836	13	butter	butter	NN
18542	836	14	,	,	,
18542	836	15	pepper	pepper	NN
18542	836	16	,	,	,
18542	836	17	salt	salt	NN
18542	836	18	,	,	,
18542	836	19	and	and	CC
18542	836	20	minced	mince	VBD
18542	836	21	parsley	parsley	NN
18542	836	22	.	.	.
18542	837	1	[	[	-LRB-
18542	837	2	Page	page	NN
18542	837	3	81	81	CD
18542	837	4	]	]	-RRB-
18542	837	5	TWENTY	twenty	CD
18542	837	6	-	-	HYPH
18542	837	7	TWO	TWO	NNP
18542	837	8	WAYS	way	NNS
18542	837	9	TO	to	IN
18542	837	10	COOK	COOK	NNP
18542	837	11	CARP	carp	VB
18542	837	12	BAKED	baked	JJ
18542	837	13	CARP	carp	NN
18542	837	14	--	--	:
18542	837	15	I	-PRON-	PRP
18542	837	16	Clean	clean	VBP
18542	837	17	a	a	DT
18542	837	18	carp	carp	NN
18542	837	19	and	and	CC
18542	837	20	cover	cover	VB
18542	837	21	it	-PRON-	PRP
18542	837	22	with	with	IN
18542	837	23	salted	salt	VBN
18542	837	24	cold	cold	JJ
18542	837	25	water	water	NN
18542	837	26	and	and	CC
18542	837	27	vinegar	vinegar	NN
18542	837	28	.	.	.
18542	838	1	Soak	soak	VB
18542	838	2	for	for	IN
18542	838	3	an	an	DT
18542	838	4	hour	hour	NN
18542	838	5	,	,	,
18542	838	6	then	then	RB
18542	838	7	drain	drain	VB
18542	838	8	and	and	CC
18542	838	9	dry	dry	JJ
18542	838	10	.	.	.
18542	839	1	Stuff	stuff	NN
18542	839	2	with	with	IN
18542	839	3	seasoned	seasoned	JJ
18542	839	4	crumbs	crumb	NNS
18542	839	5	,	,	,
18542	839	6	sew	sew	VB
18542	839	7	up	up	RP
18542	839	8	,	,	,
18542	839	9	and	and	CC
18542	839	10	put	put	VBD
18542	839	11	into	into	IN
18542	839	12	a	a	DT
18542	839	13	deep	deep	JJ
18542	839	14	baking	baking	NN
18542	839	15	-	-	HYPH
18542	839	16	pan	pan	NN
18542	839	17	.	.	.
18542	840	1	Brush	brush	NN
18542	840	2	with	with	IN
18542	840	3	beaten	beat	VBN
18542	840	4	egg	egg	NN
18542	840	5	,	,	,
18542	840	6	sprinkle	sprinkle	VB
18542	840	7	with	with	IN
18542	840	8	bread	bread	NN
18542	840	9	-	-	HYPH
18542	840	10	crumbs	crumb	NNS
18542	840	11	and	and	CC
18542	840	12	dot	dot	NN
18542	840	13	with	with	IN
18542	840	14	butter	butter	NN
18542	840	15	.	.	.
18542	841	1	Add	add	VB
18542	841	2	two	two	CD
18542	841	3	sliced	sliced	JJ
18542	841	4	onions	onion	NNS
18542	841	5	and	and	CC
18542	841	6	a	a	DT
18542	841	7	pinch	pinch	NN
18542	841	8	of	of	IN
18542	841	9	sweet	sweet	JJ
18542	841	10	herbs	herb	NNS
18542	841	11	,	,	,
18542	841	12	a	a	DT
18542	841	13	cupful	cupful	JJ
18542	841	14	each	each	DT
18542	841	15	of	of	IN
18542	841	16	sweet	sweet	JJ
18542	841	17	wine	wine	NN
18542	841	18	and	and	CC
18542	841	19	stock	stock	NN
18542	841	20	,	,	,
18542	841	21	and	and	CC
18542	841	22	a	a	DT
18542	841	23	teaspoonful	teaspoonful	NN
18542	841	24	of	of	IN
18542	841	25	anchovy	anchovy	JJ
18542	841	26	paste	paste	NN
18542	841	27	.	.	.
18542	842	1	Bake	bake	VB
18542	842	2	for	for	IN
18542	842	3	an	an	DT
18542	842	4	hour	hour	NN
18542	842	5	,	,	,
18542	842	6	basting	baste	VBG
18542	842	7	as	as	IN
18542	842	8	needed	need	VBN
18542	842	9	.	.	.
18542	843	1	Take	take	VB
18542	843	2	out	out	RP
18542	843	3	the	the	DT
18542	843	4	fish	fish	NN
18542	843	5	,	,	,
18542	843	6	strain	strain	VB
18542	843	7	the	the	DT
18542	843	8	liquor	liquor	NN
18542	843	9	,	,	,
18542	843	10	thicken	thicken	VBN
18542	843	11	with	with	IN
18542	843	12	a	a	DT
18542	843	13	tablespoonful	tablespoonful	NN
18542	843	14	of	of	IN
18542	843	15	butter	butter	NN
18542	843	16	rolled	roll	VBN
18542	843	17	in	in	IN
18542	843	18	flour	flour	NN
18542	843	19	,	,	,
18542	843	20	and	and	CC
18542	843	21	season	season	NN
18542	843	22	with	with	IN
18542	843	23	salt	salt	NN
18542	843	24	,	,	,
18542	843	25	pepper	pepper	NN
18542	843	26	,	,	,
18542	843	27	lemon	lemon	NN
18542	843	28	-	-	HYPH
18542	843	29	juice	juice	NN
18542	843	30	,	,	,
18542	843	31	and	and	CC
18542	843	32	a	a	DT
18542	843	33	pinch	pinch	NN
18542	843	34	of	of	IN
18542	843	35	sugar	sugar	NN
18542	843	36	.	.	.
18542	844	1	BAKED	baked	JJ
18542	844	2	CARP	carp	NN
18542	844	3	--	--	:
18542	844	4	II	II	NNP
18542	844	5	Let	let	VBP
18542	844	6	the	the	DT
18542	844	7	fish	fish	NN
18542	844	8	stand	stand	VB
18542	844	9	in	in	IN
18542	844	10	vinegar	vinegar	NN
18542	844	11	for	for	IN
18542	844	12	fifteen	fifteen	CD
18542	844	13	minutes	minute	NNS
18542	844	14	.	.	.
18542	845	1	Stuff	stuff	NN
18542	845	2	with	with	IN
18542	845	3	seasoned	seasoned	JJ
18542	845	4	crumbs	crumb	NNS
18542	845	5	and	and	CC
18542	845	6	sew	sew	VB
18542	845	7	up	up	RP
18542	845	8	.	.	.
18542	846	1	Brush	brush	NN
18542	846	2	with	with	IN
18542	846	3	beaten	beat	VBN
18542	846	4	egg	egg	NN
18542	846	5	,	,	,
18542	846	6	cover	cover	VB
18542	846	7	with	with	IN
18542	846	8	crumbs	crumb	NNS
18542	846	9	,	,	,
18542	846	10	and	and	CC
18542	846	11	dot	dot	VB
18542	846	12	with	with	IN
18542	846	13	butter	butter	NN
18542	846	14	.	.	.
18542	847	1	Put	put	VB
18542	847	2	into	into	IN
18542	847	3	a	a	DT
18542	847	4	baking	baking	NN
18542	847	5	-	-	HYPH
18542	847	6	pan	pan	NN
18542	847	7	with	with	IN
18542	847	8	two	two	CD
18542	847	9	chopped	chop	VBN
18542	847	10	onions	onion	NNS
18542	847	11	,	,	,
18542	847	12	a	a	DT
18542	847	13	bunch	bunch	NN
18542	847	14	of	of	IN
18542	847	15	parsley	parsley	NN
18542	847	16	,	,	,
18542	847	17	a	a	DT
18542	847	18	cupful	cupful	JJ
18542	847	19	[	[	-LRB-
18542	847	20	Page	page	NN
18542	847	21	82	82	CD
18542	847	22	]	]	-RRB-
18542	847	23	of	of	IN
18542	847	24	water	water	NN
18542	847	25	,	,	,
18542	847	26	and	and	CC
18542	847	27	a	a	DT
18542	847	28	teaspoonful	teaspoonful	NN
18542	847	29	of	of	IN
18542	847	30	Worcestershire	Worcestershire	NNP
18542	847	31	sauce	sauce	NN
18542	847	32	.	.	.
18542	848	1	Bake	bake	VB
18542	848	2	in	in	IN
18542	848	3	a	a	DT
18542	848	4	moderate	moderate	JJ
18542	848	5	oven	oven	NN
18542	848	6	,	,	,
18542	848	7	basting	baste	VBG
18542	848	8	as	as	IN
18542	848	9	required	require	VBN
18542	848	10	.	.	.
18542	849	1	Add	add	VB
18542	849	2	enough	enough	JJ
18542	849	3	water	water	NN
18542	849	4	to	to	TO
18542	849	5	make	make	VB
18542	849	6	a	a	DT
18542	849	7	cupful	cupful	NN
18542	849	8	of	of	IN
18542	849	9	the	the	DT
18542	849	10	liquid	liquid	NN
18542	849	11	remaining	remain	VBG
18542	849	12	after	after	IN
18542	849	13	taking	take	VBG
18542	849	14	up	up	RP
18542	849	15	the	the	DT
18542	849	16	fish	fish	NN
18542	849	17	.	.	.
18542	850	1	Thicken	Thicken	VBN
18542	850	2	with	with	IN
18542	850	3	a	a	DT
18542	850	4	tablespoonful	tablespoonful	NN
18542	850	5	of	of	IN
18542	850	6	flour	flour	NN
18542	850	7	blended	blend	VBN
18542	850	8	with	with	IN
18542	850	9	an	an	DT
18542	850	10	equal	equal	JJ
18542	850	11	quantity	quantity	NN
18542	850	12	of	of	IN
18542	850	13	butter	butter	NN
18542	850	14	,	,	,
18542	850	15	strain	strain	VB
18542	850	16	,	,	,
18542	850	17	add	add	VB
18542	850	18	the	the	DT
18542	850	19	juice	juice	NN
18542	850	20	of	of	IN
18542	850	21	a	a	DT
18542	850	22	lemon	lemon	NN
18542	850	23	,	,	,
18542	850	24	and	and	CC
18542	850	25	pepper	pepper	NN
18542	850	26	and	and	CC
18542	850	27	salt	salt	NN
18542	850	28	to	to	IN
18542	850	29	season	season	NN
18542	850	30	.	.	.
18542	851	1	STEWED	STEWED	NNS
18542	851	2	CARP	carp	NN
18542	851	3	--	--	:
18542	851	4	I	-PRON-	PRP
18542	851	5	Clean	clean	VBP
18542	851	6	and	and	CC
18542	851	7	scale	scale	VBP
18542	851	8	a	a	DT
18542	851	9	carp	carp	NN
18542	851	10	,	,	,
18542	851	11	pouring	pour	VBG
18542	851	12	boiling	boil	VBG
18542	851	13	vinegar	vinegar	NN
18542	851	14	over	over	IN
18542	851	15	the	the	DT
18542	851	16	fish	fish	NN
18542	851	17	to	to	TO
18542	851	18	facilitate	facilitate	VB
18542	851	19	the	the	DT
18542	851	20	process	process	NN
18542	851	21	.	.	.
18542	852	1	Wrap	wrap	VB
18542	852	2	in	in	IN
18542	852	3	a	a	DT
18542	852	4	cloth	cloth	NN
18542	852	5	and	and	CC
18542	852	6	cook	cook	VB
18542	852	7	it	-PRON-	PRP
18542	852	8	gently	gently	RB
18542	852	9	in	in	IN
18542	852	10	court	court	NN
18542	852	11	bouillon	bouillon	NN
18542	852	12	.	.	.
18542	853	1	Serve	serve	VB
18542	853	2	with	with	IN
18542	853	3	a	a	DT
18542	853	4	sauce	sauce	NN
18542	853	5	made	make	VBN
18542	853	6	of	of	IN
18542	853	7	court	court	NN
18542	853	8	bouillon	bouillon	NN
18542	853	9	,	,	,
18542	853	10	strained	strain	VBN
18542	853	11	and	and	CC
18542	853	12	thickened	thicken	VBD
18542	853	13	,	,	,
18542	853	14	with	with	IN
18542	853	15	a	a	DT
18542	853	16	few	few	JJ
18542	853	17	capers	caper	NNS
18542	853	18	and	and	CC
18542	853	19	a	a	DT
18542	853	20	little	little	JJ
18542	853	21	anchovy	anchovy	JJ
18542	853	22	sauce	sauce	NN
18542	853	23	added	add	VBD
18542	853	24	.	.	.
18542	854	1	STEWED	STEWED	NNS
18542	854	2	CARP	carp	NN
18542	854	3	--	--	:
18542	854	4	II	II	NNP
18542	854	5	Mix	mix	VBP
18542	854	6	together	together	RB
18542	854	7	one	one	CD
18542	854	8	tablespoonful	tablespoonful	NN
18542	854	9	of	of	IN
18542	854	10	salt	salt	NN
18542	854	11	,	,	,
18542	854	12	half	half	PDT
18542	854	13	a	a	DT
18542	854	14	teaspoonful	teaspoonful	NN
18542	854	15	of	of	IN
18542	854	16	pepper	pepper	NN
18542	854	17	,	,	,
18542	854	18	and	and	CC
18542	854	19	a	a	DT
18542	854	20	pinch	pinch	NN
18542	854	21	of	of	IN
18542	854	22	powdered	powder	VBN
18542	854	23	mace	mace	NN
18542	854	24	.	.	.
18542	855	1	Rub	rub	VB
18542	855	2	a	a	DT
18542	855	3	cleaned	clean	VBN
18542	855	4	fish	fish	NN
18542	855	5	with	with	IN
18542	855	6	it	-PRON-	PRP
18542	855	7	,	,	,
18542	855	8	both	both	CC
18542	855	9	inside	inside	IN
18542	855	10	and	and	CC
18542	855	11	out	out	RB
18542	855	12	.	.	.
18542	856	1	Leave	leave	VB
18542	856	2	it	-PRON-	PRP
18542	856	3	in	in	IN
18542	856	4	a	a	DT
18542	856	5	cold	cold	JJ
18542	856	6	place	place	NN
18542	856	7	for	for	IN
18542	856	8	two	two	CD
18542	856	9	hours	hour	NNS
18542	856	10	.	.	.
18542	857	1	Then	then	RB
18542	857	2	put	put	VB
18542	857	3	into	into	IN
18542	857	4	a	a	DT
18542	857	5	kettle	kettle	NN
18542	857	6	,	,	,
18542	857	7	cover	cover	VB
18542	857	8	with	with	IN
18542	857	9	boiling	boiling	NN
18542	857	10	water	water	NN
18542	857	11	,	,	,
18542	857	12	add	add	VB
18542	857	13	a	a	DT
18542	857	14	small	small	JJ
18542	857	15	onion	onion	NN
18542	857	16	sliced	slice	VBN
18542	857	17	,	,	,
18542	857	18	a	a	DT
18542	857	19	sprig	sprig	NN
18542	857	20	of	of	IN
18542	857	21	parsley	parsley	NNP
18542	857	22	,	,	,
18542	857	23	a	a	DT
18542	857	24	bay	bay	NN
18542	857	25	-	-	HYPH
18542	857	26	leaf	leaf	NN
18542	857	27	,	,	,
18542	857	28	and	and	CC
18542	857	29	a	a	DT
18542	857	30	teaspoonful	teaspoonful	NN
18542	857	31	of	of	IN
18542	857	32	marjoram	marjoram	NNP
18542	857	33	.	.	.
18542	858	1	Simmer	simmer	NN
18542	858	2	until	until	IN
18542	858	3	done	do	VBN
18542	858	4	,	,	,
18542	858	5	drain	drain	VB
18542	858	6	,	,	,
18542	858	7	and	and	CC
18542	858	8	serve	serve	VB
18542	858	9	with	with	IN
18542	858	10	Cream	Cream	NNP
18542	858	11	Sauce	Sauce	NNP
18542	858	12	.	.	.
18542	859	1	BOILED	BOILED	NNP
18542	859	2	CARP	CARP	NNP
18542	859	3	Put	put	VBP
18542	859	4	a	a	DT
18542	859	5	cleaned	clean	VBN
18542	859	6	carp	carp	NN
18542	859	7	into	into	IN
18542	859	8	a	a	DT
18542	859	9	saucepan	saucepan	NN
18542	859	10	with	with	IN
18542	859	11	[	[	-LRB-
18542	859	12	Page	page	NN
18542	859	13	83	83	CD
18542	859	14	]	]	-RRB-
18542	859	15	sufficient	sufficient	JJ
18542	859	16	beef	beef	NN
18542	859	17	stock	stock	NN
18542	859	18	to	to	TO
18542	859	19	cover	cover	VB
18542	859	20	.	.	.
18542	860	1	Add	add	VB
18542	860	2	an	an	DT
18542	860	3	onion	onion	NN
18542	860	4	,	,	,
18542	860	5	four	four	CD
18542	860	6	cloves	clove	NNS
18542	860	7	,	,	,
18542	860	8	a	a	DT
18542	860	9	bunch	bunch	NN
18542	860	10	of	of	IN
18542	860	11	sweet	sweet	JJ
18542	860	12	herbs	herb	NNS
18542	860	13	,	,	,
18542	860	14	and	and	CC
18542	860	15	salt	salt	NN
18542	860	16	to	to	IN
18542	860	17	season	season	NN
18542	860	18	.	.	.
18542	861	1	Simmer	simmer	NN
18542	861	2	until	until	IN
18542	861	3	the	the	DT
18542	861	4	fish	fish	NN
18542	861	5	is	be	VBZ
18542	861	6	done	do	VBN
18542	861	7	.	.	.
18542	862	1	Take	take	VB
18542	862	2	out	out	RP
18542	862	3	the	the	DT
18542	862	4	fish	fish	NN
18542	862	5	and	and	CC
18542	862	6	strain	strain	VB
18542	862	7	the	the	DT
18542	862	8	sauce	sauce	NN
18542	862	9	.	.	.
18542	863	1	Add	add	VB
18542	863	2	two	two	CD
18542	863	3	cupfuls	cupful	NNS
18542	863	4	of	of	IN
18542	863	5	beef	beef	NN
18542	863	6	stock	stock	NN
18542	863	7	and	and	CC
18542	863	8	thicken	thicken	NN
18542	863	9	with	with	IN
18542	863	10	browned	brown	VBN
18542	863	11	flour	flour	NN
18542	863	12	.	.	.
18542	864	1	Boil	Boil	NNP
18542	864	2	until	until	IN
18542	864	3	thick	thick	JJ
18542	864	4	,	,	,
18542	864	5	add	add	VB
18542	864	6	a	a	DT
18542	864	7	wineglassful	wineglassful	NN
18542	864	8	of	of	IN
18542	864	9	white	white	JJ
18542	864	10	wine	wine	NN
18542	864	11	and	and	CC
18542	864	12	the	the	DT
18542	864	13	juice	juice	NN
18542	864	14	of	of	IN
18542	864	15	half	half	PDT
18542	864	16	a	a	DT
18542	864	17	lemon	lemon	NN
18542	864	18	.	.	.
18542	865	1	Pour	pour	VB
18542	865	2	the	the	DT
18542	865	3	sauce	sauce	NN
18542	865	4	over	over	IN
18542	865	5	the	the	DT
18542	865	6	fish	fish	NN
18542	865	7	and	and	CC
18542	865	8	serve	serve	VB
18542	865	9	.	.	.
18542	866	1	PICKLED	pickled	NN
18542	866	2	CARP	CARP	NNP
18542	866	3	Put	put	VBP
18542	866	4	a	a	DT
18542	866	5	cleaned	clean	VBN
18542	866	6	carp	carp	NN
18542	866	7	into	into	IN
18542	866	8	a	a	DT
18542	866	9	fish	fish	NN
18542	866	10	-	-	HYPH
18542	866	11	kettle	kettle	NN
18542	866	12	and	and	CC
18542	866	13	pour	pour	VB
18542	866	14	over	over	IN
18542	866	15	it	-PRON-	PRP
18542	866	16	boiling	boil	VBG
18542	866	17	vinegar	vinegar	NN
18542	866	18	and	and	CC
18542	866	19	a	a	DT
18542	866	20	cupful	cupful	NN
18542	866	21	of	of	IN
18542	866	22	Claret	Claret	NNP
18542	866	23	.	.	.
18542	867	1	Add	add	VB
18542	867	2	two	two	CD
18542	867	3	carrots	carrot	NNS
18542	867	4	and	and	CC
18542	867	5	three	three	CD
18542	867	6	onions	onion	NNS
18542	867	7	chopped	chop	VBN
18542	867	8	fine	fine	JJ
18542	867	9	,	,	,
18542	867	10	and	and	CC
18542	867	11	sage	sage	NN
18542	867	12	,	,	,
18542	867	13	thyme	thyme	NNS
18542	867	14	,	,	,
18542	867	15	bay	bay	NN
18542	867	16	-	-	HYPH
18542	867	17	leaves	leave	NNS
18542	867	18	,	,	,
18542	867	19	parsley	parsley	NN
18542	867	20	,	,	,
18542	867	21	cloves	clove	NNS
18542	867	22	,	,	,
18542	867	23	and	and	CC
18542	867	24	bruised	bruise	VBN
18542	867	25	garlic	garlic	NN
18542	867	26	to	to	IN
18542	867	27	season	season	NN
18542	867	28	.	.	.
18542	868	1	Simmer	simmer	NN
18542	868	2	for	for	IN
18542	868	3	an	an	DT
18542	868	4	hour	hour	NN
18542	868	5	and	and	CC
18542	868	6	let	let	VB
18542	868	7	cool	cool	JJ
18542	868	8	in	in	IN
18542	868	9	the	the	DT
18542	868	10	liquid	liquid	NN
18542	868	11	.	.	.
18542	869	1	CARP	CARP	NNP
18542	869	2	À	À	NNP
18542	869	3	L'ITALIENNE	l'italienne	VBP
18542	869	4	Clean	clean	JJ
18542	869	5	,	,	,
18542	869	6	scale	scale	NN
18542	869	7	,	,	,
18542	869	8	and	and	CC
18542	869	9	slice	slice	VB
18542	869	10	the	the	DT
18542	869	11	fish	fish	NN
18542	869	12	.	.	.
18542	870	1	Fry	fry	CD
18542	870	2	with	with	IN
18542	870	3	onion	onion	NN
18542	870	4	,	,	,
18542	870	5	parsley	parsley	NN
18542	870	6	,	,	,
18542	870	7	thyme	thyme	NNS
18542	870	8	,	,	,
18542	870	9	salt	salt	NN
18542	870	10	,	,	,
18542	870	11	and	and	CC
18542	870	12	pepper	pepper	NN
18542	870	13	,	,	,
18542	870	14	using	use	VBG
18542	870	15	plenty	plenty	NN
18542	870	16	of	of	IN
18542	870	17	butter	butter	NN
18542	870	18	.	.	.
18542	871	1	Add	add	VB
18542	871	2	white	white	JJ
18542	871	3	wine	wine	NN
18542	871	4	to	to	TO
18542	871	5	cover	cover	VB
18542	871	6	and	and	CC
18542	871	7	simmer	simmer	VB
18542	871	8	for	for	IN
18542	871	9	ten	ten	CD
18542	871	10	minutes	minute	NNS
18542	871	11	;	;	:
18542	871	12	then	then	RB
18542	871	13	put	put	VBD
18542	871	14	in	in	RP
18542	871	15	the	the	DT
18542	871	16	oven	oven	NN
18542	871	17	and	and	CC
18542	871	18	bake	bake	VB
18542	871	19	until	until	IN
18542	871	20	tender	tender	NN
18542	871	21	.	.	.
18542	872	1	Add	add	VB
18542	872	2	two	two	CD
18542	872	3	lemons	lemon	NNS
18542	872	4	sliced	slice	VBN
18542	872	5	and	and	CC
18542	872	6	one	one	CD
18542	872	7	cupful	cupful	JJ
18542	872	8	each	each	DT
18542	872	9	of	of	IN
18542	872	10	chopped	chopped	JJ
18542	872	11	almonds	almond	NNS
18542	872	12	and	and	CC
18542	872	13	currants	currant	NNS
18542	872	14	.	.	.
18542	873	1	Cook	cook	VB
18542	873	2	long	long	RB
18542	873	3	enough	enough	RB
18542	873	4	to	to	TO
18542	873	5	soften	soften	VB
18542	873	6	the	the	DT
18542	873	7	currants	currant	NNS
18542	873	8	,	,	,
18542	873	9	adding	add	VBG
18542	873	10	stock	stock	NN
18542	873	11	if	if	IN
18542	873	12	necessary	necessary	JJ
18542	873	13	.	.	.
18542	874	1	CARP	CARP	NNP
18542	874	2	À	À	NNP
18542	874	3	L'ALLEMANDE	l'allemande	JJ
18542	874	4	Clean	clean	JJ
18542	874	5	and	and	CC
18542	874	6	cut	cut	VBD
18542	874	7	into	into	IN
18542	874	8	strips	strip	NNS
18542	874	9	two	two	CD
18542	874	10	pounds	pound	NNS
18542	874	11	of	of	IN
18542	874	12	[	[	-LRB-
18542	874	13	Page	page	NN
18542	874	14	84	84	CD
18542	874	15	]	]	-RRB-
18542	874	16	carp	carp	NN
18542	874	17	.	.	.
18542	875	1	Add	add	VB
18542	875	2	one	one	CD
18542	875	3	wineglassful	wineglassful	NN
18542	875	4	of	of	IN
18542	875	5	Claret	Claret	NNP
18542	875	6	,	,	,
18542	875	7	one	one	CD
18542	875	8	cupful	cupful	NN
18542	875	9	of	of	IN
18542	875	10	beef	beef	NN
18542	875	11	stock	stock	NN
18542	875	12	,	,	,
18542	875	13	one	one	CD
18542	875	14	cupful	cupful	NN
18542	875	15	of	of	IN
18542	875	16	chopped	chopped	JJ
18542	875	17	mushrooms	mushroom	NNS
18542	875	18	,	,	,
18542	875	19	a	a	DT
18542	875	20	carrot	carrot	NN
18542	875	21	and	and	CC
18542	875	22	an	an	DT
18542	875	23	onion	onion	NN
18542	875	24	chopped	chop	VBD
18542	875	25	fine	fine	JJ
18542	875	26	,	,	,
18542	875	27	and	and	CC
18542	875	28	salt	salt	NN
18542	875	29	,	,	,
18542	875	30	pepper	pepper	NN
18542	875	31	,	,	,
18542	875	32	thyme	thyme	NNS
18542	875	33	,	,	,
18542	875	34	clove	clove	NN
18542	875	35	and	and	CC
18542	875	36	parsley	parsley	NN
18542	875	37	to	to	TO
18542	875	38	season	season	VB
18542	875	39	.	.	.
18542	876	1	Simmer	simmer	NN
18542	876	2	for	for	IN
18542	876	3	an	an	DT
18542	876	4	hour	hour	NN
18542	876	5	,	,	,
18542	876	6	add	add	VB
18542	876	7	a	a	DT
18542	876	8	tablespoonful	tablespoonful	NN
18542	876	9	of	of	IN
18542	876	10	capers	caper	NNS
18542	876	11	,	,	,
18542	876	12	and	and	CC
18542	876	13	serve	serve	VB
18542	876	14	on	on	IN
18542	876	15	buttered	butter	VBN
18542	876	16	toast	toast	NN
18542	876	17	.	.	.
18542	877	1	CARP	CARP	NNP
18542	877	2	À	À	NNP
18542	877	3	LA	LA	NNP
18542	877	4	BORDELAISE	BORDELAISE	NNP
18542	877	5	Chop	Chop	NNP
18542	877	6	fine	fine	VBP
18542	877	7	an	an	DT
18542	877	8	onion	onion	NN
18542	877	9	,	,	,
18542	877	10	a	a	DT
18542	877	11	carrot	carrot	NN
18542	877	12	,	,	,
18542	877	13	and	and	CC
18542	877	14	a	a	DT
18542	877	15	bunch	bunch	NN
18542	877	16	of	of	IN
18542	877	17	parsley	parsley	NN
18542	877	18	.	.	.
18542	878	1	Add	add	VB
18542	878	2	two	two	CD
18542	878	3	cupfuls	cupful	NNS
18542	878	4	of	of	IN
18542	878	5	white	white	JJ
18542	878	6	wine	wine	NN
18542	878	7	,	,	,
18542	878	8	a	a	DT
18542	878	9	clove	clove	NN
18542	878	10	of	of	IN
18542	878	11	garlic	garlic	NN
18542	878	12	,	,	,
18542	878	13	three	three	CD
18542	878	14	cloves	clove	NNS
18542	878	15	,	,	,
18542	878	16	and	and	CC
18542	878	17	salt	salt	NN
18542	878	18	and	and	CC
18542	878	19	pepper	pepper	NN
18542	878	20	to	to	IN
18542	878	21	season	season	NN
18542	878	22	.	.	.
18542	879	1	Cook	cook	VB
18542	879	2	for	for	IN
18542	879	3	fifteen	fifteen	CD
18542	879	4	minutes	minute	NNS
18542	879	5	,	,	,
18542	879	6	then	then	RB
18542	879	7	add	add	VB
18542	879	8	two	two	CD
18542	879	9	quarts	quart	NNS
18542	879	10	of	of	IN
18542	879	11	cold	cold	JJ
18542	879	12	water	water	NN
18542	879	13	.	.	.
18542	880	1	Boil	boil	VB
18542	880	2	the	the	DT
18542	880	3	carp	carp	NN
18542	880	4	in	in	IN
18542	880	5	this	this	DT
18542	880	6	sauce	sauce	NN
18542	880	7	and	and	CC
18542	880	8	drain	drain	NN
18542	880	9	.	.	.
18542	881	1	Prepare	prepare	VB
18542	881	2	a	a	DT
18542	881	3	sauce	sauce	NN
18542	881	4	as	as	IN
18542	881	5	follows	follow	VBZ
18542	881	6	:	:	:
18542	881	7	Chop	Chop	NNP
18542	881	8	fine	fine	VB
18542	881	9	a	a	DT
18542	881	10	small	small	JJ
18542	881	11	onion	onion	NN
18542	881	12	and	and	CC
18542	881	13	a	a	DT
18542	881	14	shallot	shallot	NN
18542	881	15	.	.	.
18542	882	1	Season	season	NN
18542	882	2	with	with	IN
18542	882	3	salt	salt	NN
18542	882	4	and	and	CC
18542	882	5	pepper	pepper	NN
18542	882	6	,	,	,
18542	882	7	and	and	CC
18542	882	8	cook	cook	VB
18542	882	9	until	until	IN
18542	882	10	soft	soft	JJ
18542	882	11	with	with	IN
18542	882	12	a	a	DT
18542	882	13	wineglassful	wineglassful	NN
18542	882	14	of	of	IN
18542	882	15	Claret	Claret	NNP
18542	882	16	.	.	.
18542	883	1	Add	add	VB
18542	883	2	two	two	CD
18542	883	3	cupfuls	cupful	NNS
18542	883	4	of	of	IN
18542	883	5	beef	beef	NN
18542	883	6	stock	stock	NN
18542	883	7	and	and	CC
18542	883	8	bring	bring	VB
18542	883	9	to	to	IN
18542	883	10	the	the	DT
18542	883	11	boil	boil	NN
18542	883	12	.	.	.
18542	884	1	Thicken	Thicken	VBN
18542	884	2	with	with	IN
18542	884	3	two	two	CD
18542	884	4	tablespoonfuls	tablespoonful	NNS
18542	884	5	of	of	IN
18542	884	6	browned	brown	VBN
18542	884	7	flour	flour	NN
18542	884	8	rubbed	rub	VBD
18542	884	9	smooth	smooth	JJ
18542	884	10	in	in	IN
18542	884	11	a	a	DT
18542	884	12	little	little	JJ
18542	884	13	cold	cold	JJ
18542	884	14	water	water	NN
18542	884	15	,	,	,
18542	884	16	season	season	NN
18542	884	17	with	with	IN
18542	884	18	salt	salt	NN
18542	884	19	,	,	,
18542	884	20	red	red	JJ
18542	884	21	pepper	pepper	NN
18542	884	22	,	,	,
18542	884	23	minced	mince	VBD
18542	884	24	parsley	parsley	NNP
18542	884	25	,	,	,
18542	884	26	and	and	CC
18542	884	27	chives	chive	NNS
18542	884	28	,	,	,
18542	884	29	and	and	CC
18542	884	30	add	add	VB
18542	884	31	a	a	DT
18542	884	32	small	small	JJ
18542	884	33	piece	piece	NN
18542	884	34	of	of	IN
18542	884	35	cooked	cook	VBN
18542	884	36	chopped	chopped	JJ
18542	884	37	marrow	marrow	NN
18542	884	38	.	.	.
18542	885	1	Pour	pour	VB
18542	885	2	over	over	IN
18542	885	3	the	the	DT
18542	885	4	fish	fish	NN
18542	885	5	and	and	CC
18542	885	6	serve	serve	VB
18542	885	7	very	very	RB
18542	885	8	hot	hot	JJ
18542	885	9	.	.	.
18542	886	1	BROILED	broiled	NN
18542	886	2	CARP	CARP	NNP
18542	886	3	Broil	Broil	NNP
18542	886	4	as	as	IN
18542	886	5	usual	usual	JJ
18542	886	6	and	and	CC
18542	886	7	serve	serve	VB
18542	886	8	with	with	IN
18542	886	9	melted	melted	JJ
18542	886	10	butter	butter	NN
18542	886	11	,	,	,
18542	886	12	lemon	lemon	NN
18542	886	13	-	-	HYPH
18542	886	14	juice	juice	NN
18542	886	15	,	,	,
18542	886	16	and	and	CC
18542	886	17	minced	mince	VBD
18542	886	18	parsley	parsley	NNP
18542	886	19	poured	pour	VBD
18542	886	20	over	over	IN
18542	886	21	it	-PRON-	PRP
18542	886	22	.	.	.
18542	887	1	[	[	-LRB-
18542	887	2	Page	page	NN
18542	887	3	85	85	CD
18542	887	4	]	]	-RRB-
18542	887	5	CARP	CARP	NNP
18542	887	6	À	À	NNP
18542	887	7	LA	LA	NNP
18542	887	8	FRANÇAISE	FRANÇAISE	NNP
18542	887	9	Cut	Cut	NNP
18542	887	10	the	the	DT
18542	887	11	cleaned	clean	VBN
18542	887	12	fish	fish	NN
18542	887	13	into	into	IN
18542	887	14	square	square	JJ
18542	887	15	pieces	piece	NNS
18542	887	16	and	and	CC
18542	887	17	put	put	VB
18542	887	18	it	-PRON-	PRP
18542	887	19	into	into	IN
18542	887	20	a	a	DT
18542	887	21	saucepan	saucepan	NN
18542	887	22	with	with	IN
18542	887	23	four	four	CD
18542	887	24	tablespoonfuls	tablespoonful	NNS
18542	887	25	of	of	IN
18542	887	26	olive	olive	JJ
18542	887	27	-	-	HYPH
18542	887	28	oil	oil	NN
18542	887	29	,	,	,
18542	887	30	one	one	CD
18542	887	31	cupful	cupful	NN
18542	887	32	of	of	IN
18542	887	33	Claret	Claret	NNP
18542	887	34	,	,	,
18542	887	35	and	and	CC
18542	887	36	a	a	DT
18542	887	37	tablespoonful	tablespoonful	NN
18542	887	38	of	of	IN
18542	887	39	butter	butter	NN
18542	887	40	blended	blend	VBN
18542	887	41	with	with	IN
18542	887	42	an	an	DT
18542	887	43	equal	equal	JJ
18542	887	44	quantity	quantity	NN
18542	887	45	of	of	IN
18542	887	46	flour	flour	NN
18542	887	47	.	.	.
18542	888	1	Add	add	VB
18542	888	2	a	a	DT
18542	888	3	chopped	chopped	JJ
18542	888	4	clove	clove	NN
18542	888	5	of	of	IN
18542	888	6	garlic	garlic	NN
18542	888	7	,	,	,
18542	888	8	a	a	DT
18542	888	9	shallot	shallot	NN
18542	888	10	,	,	,
18542	888	11	a	a	DT
18542	888	12	quarter	quarter	NN
18542	888	13	of	of	IN
18542	888	14	a	a	DT
18542	888	15	pound	pound	NN
18542	888	16	of	of	IN
18542	888	17	mushrooms	mushroom	NNS
18542	888	18	,	,	,
18542	888	19	and	and	CC
18542	888	20	salt	salt	NN
18542	888	21	,	,	,
18542	888	22	pepper	pepper	NN
18542	888	23	,	,	,
18542	888	24	and	and	CC
18542	888	25	minced	mince	VBD
18542	888	26	parsley	parsley	NNP
18542	888	27	to	to	TO
18542	888	28	season	season	VB
18542	888	29	.	.	.
18542	889	1	Cook	cook	VB
18542	889	2	for	for	IN
18542	889	3	twenty	twenty	CD
18542	889	4	minutes	minute	NNS
18542	889	5	and	and	CC
18542	889	6	serve	serve	VB
18542	889	7	.	.	.
18542	890	1	FRIED	FRIED	NNP
18542	890	2	CARP	CARP	NNP
18542	890	3	--	--	:
18542	890	4	I	-PRON-	PRP
18542	890	5	Soak	soak	VBP
18542	890	6	the	the	DT
18542	890	7	fish	fish	NN
18542	890	8	over	over	IN
18542	890	9	night	night	NN
18542	890	10	in	in	IN
18542	890	11	salt	salt	NN
18542	890	12	water	water	NN
18542	890	13	.	.	.
18542	891	1	Drain	drain	NN
18542	891	2	,	,	,
18542	891	3	rinse	rinse	NN
18542	891	4	in	in	IN
18542	891	5	cold	cold	JJ
18542	891	6	water	water	NN
18542	891	7	,	,	,
18542	891	8	season	season	NN
18542	891	9	with	with	IN
18542	891	10	pepper	pepper	NN
18542	891	11	and	and	CC
18542	891	12	salt	salt	NN
18542	891	13	,	,	,
18542	891	14	dredge	dredge	NN
18542	891	15	in	in	IN
18542	891	16	flour	flour	NN
18542	891	17	,	,	,
18542	891	18	and	and	CC
18542	891	19	fry	fry	VB
18542	891	20	in	in	IN
18542	891	21	butter	butter	NN
18542	891	22	.	.	.
18542	892	1	FRIED	FRIED	NNP
18542	892	2	CARP	CARP	NNP
18542	892	3	--	--	:
18542	892	4	II	II	NNP
18542	892	5	Cook	Cook	NNP
18542	892	6	the	the	DT
18542	892	7	carp	carp	NN
18542	892	8	in	in	IN
18542	892	9	court	court	NN
18542	892	10	bouillon	bouillon	NN
18542	892	11	,	,	,
18542	892	12	drain	drain	VB
18542	892	13	,	,	,
18542	892	14	and	and	CC
18542	892	15	cut	cut	VBN
18542	892	16	in	in	IN
18542	892	17	slices	slice	NNS
18542	892	18	.	.	.
18542	893	1	Cover	cover	VB
18542	893	2	with	with	IN
18542	893	3	a	a	DT
18542	893	4	very	very	RB
18542	893	5	thick	thick	JJ
18542	893	6	Cream	Cream	NNP
18542	893	7	Sauce	Sauce	NNP
18542	893	8	and	and	CC
18542	893	9	let	let	VB
18542	893	10	cool	cool	JJ
18542	893	11	.	.	.
18542	894	1	Dip	dip	VB
18542	894	2	in	in	IN
18542	894	3	crumbs	crumb	NNS
18542	894	4	,	,	,
18542	894	5	then	then	RB
18542	894	6	in	in	IN
18542	894	7	egg	egg	NN
18542	894	8	and	and	CC
18542	894	9	crumbs	crumb	VBZ
18542	894	10	,	,	,
18542	894	11	and	and	CC
18542	894	12	fry	fry	VB
18542	894	13	in	in	IN
18542	894	14	deep	deep	JJ
18542	894	15	fat	fat	NN
18542	894	16	.	.	.
18542	895	1	FRIED	FRIED	NNP
18542	895	2	CARP	CARP	NNP
18542	895	3	--	--	:
18542	895	4	III	iii	CD
18542	895	5	Clean	clean	JJ
18542	895	6	the	the	DT
18542	895	7	fish	fish	NN
18542	895	8	and	and	CC
18542	895	9	cut	cut	VBD
18542	895	10	it	-PRON-	PRP
18542	895	11	into	into	IN
18542	895	12	convenient	convenient	JJ
18542	895	13	pieces	piece	NNS
18542	895	14	.	.	.
18542	896	1	Dip	dip	VB
18542	896	2	in	in	IN
18542	896	3	milk	milk	NN
18542	896	4	then	then	RB
18542	896	5	in	in	IN
18542	896	6	seasoned	season	VBN
18542	896	7	flour	flour	NN
18542	896	8	,	,	,
18542	896	9	and	and	CC
18542	896	10	fry	fry	VB
18542	896	11	in	in	IN
18542	896	12	hot	hot	JJ
18542	896	13	fat	fat	NN
18542	896	14	.	.	.
18542	897	1	CARP	CARP	NNP
18542	897	2	À	À	NNP
18542	897	3	LA	LA	NNP
18542	897	4	COBLENTZ	COBLENTZ	NNP
18542	897	5	Boil	Boil	NNP
18542	897	6	the	the	DT
18542	897	7	fish	fish	NN
18542	897	8	with	with	IN
18542	897	9	one	one	CD
18542	897	10	cupful	cupful	NN
18542	897	11	of	of	IN
18542	897	12	Rhine	Rhine	NNP
18542	897	13	wine	wine	NN
18542	897	14	,	,	,
18542	897	15	two	two	CD
18542	897	16	cupfuls	cupful	NNS
18542	897	17	of	of	IN
18542	897	18	white	white	JJ
18542	897	19	[	[	-LRB-
18542	897	20	Page	page	NN
18542	897	21	86	86	CD
18542	897	22	]	]	-RRB-
18542	897	23	stock	stock	NN
18542	897	24	,	,	,
18542	897	25	two	two	CD
18542	897	26	carrots	carrot	NNS
18542	897	27	and	and	CC
18542	897	28	two	two	CD
18542	897	29	onions	onion	NNS
18542	897	30	sliced	slice	VBN
18542	897	31	,	,	,
18542	897	32	half	half	PDT
18542	897	33	a	a	DT
18542	897	34	cupful	cupful	NN
18542	897	35	of	of	IN
18542	897	36	sliced	sliced	JJ
18542	897	37	mushrooms	mushroom	NNS
18542	897	38	and	and	CC
18542	897	39	minced	mince	VBD
18542	897	40	parsley	parsley	NNP
18542	897	41	,	,	,
18542	897	42	salt	salt	NN
18542	897	43	,	,	,
18542	897	44	pepper	pepper	NN
18542	897	45	,	,	,
18542	897	46	and	and	CC
18542	897	47	sweet	sweet	JJ
18542	897	48	herbs	herb	NNS
18542	897	49	to	to	TO
18542	897	50	season	season	VB
18542	897	51	.	.	.
18542	898	1	Add	add	VB
18542	898	2	water	water	NN
18542	898	3	if	if	IN
18542	898	4	the	the	DT
18542	898	5	stock	stock	NN
18542	898	6	is	be	VBZ
18542	898	7	not	not	RB
18542	898	8	sufficient	sufficient	JJ
18542	898	9	to	to	TO
18542	898	10	cover	cover	VB
18542	898	11	.	.	.
18542	899	1	Boil	boil	VB
18542	899	2	for	for	IN
18542	899	3	half	half	PDT
18542	899	4	an	an	DT
18542	899	5	hour	hour	NN
18542	899	6	,	,	,
18542	899	7	take	take	VB
18542	899	8	the	the	DT
18542	899	9	fish	fish	NN
18542	899	10	up	up	RP
18542	899	11	,	,	,
18542	899	12	then	then	RB
18542	899	13	thicken	thicken	VB
18542	899	14	the	the	DT
18542	899	15	sauce	sauce	NN
18542	899	16	with	with	IN
18542	899	17	butter	butter	NN
18542	899	18	and	and	CC
18542	899	19	flour	flour	NN
18542	899	20	,	,	,
18542	899	21	and	and	CC
18542	899	22	add	add	VB
18542	899	23	the	the	DT
18542	899	24	juice	juice	NN
18542	899	25	of	of	IN
18542	899	26	half	half	PDT
18542	899	27	a	a	DT
18542	899	28	lemon	lemon	NN
18542	899	29	with	with	IN
18542	899	30	another	another	DT
18542	899	31	tablespoonful	tablespoonful	JJ
18542	899	32	of	of	IN
18542	899	33	butter	butter	NN
18542	899	34	.	.	.
18542	900	1	Pour	pour	VB
18542	900	2	over	over	IN
18542	900	3	the	the	DT
18542	900	4	fish	fish	NN
18542	900	5	and	and	CC
18542	900	6	serve	serve	VB
18542	900	7	.	.	.
18542	901	1	BAKED	BAKED	NNP
18542	901	2	CARP	CARP	NNP
18542	901	3	À	À	NNP
18542	901	4	LA	LA	NNP
18542	901	5	MARINIÈRE	MARINIÈRE	NNP
18542	901	6	Clean	clean	VBP
18542	901	7	the	the	DT
18542	901	8	fish	fish	NN
18542	901	9	and	and	CC
18542	901	10	line	line	VB
18542	901	11	it	-PRON-	PRP
18542	901	12	with	with	IN
18542	901	13	bacon	bacon	NN
18542	901	14	.	.	.
18542	902	1	Boil	Boil	NNP
18542	902	2	carefully	carefully	RB
18542	902	3	in	in	IN
18542	902	4	court	court	NN
18542	902	5	bouillon	bouillon	NN
18542	902	6	to	to	IN
18542	902	7	which	which	WDT
18542	902	8	one	one	CD
18542	902	9	quarter	quarter	NN
18542	902	10	of	of	IN
18542	902	11	the	the	DT
18542	902	12	quantity	quantity	NN
18542	902	13	of	of	IN
18542	902	14	white	white	JJ
18542	902	15	wine	wine	NN
18542	902	16	has	have	VBZ
18542	902	17	been	be	VBN
18542	902	18	added	add	VBN
18542	902	19	.	.	.
18542	903	1	Boil	Boil	NNP
18542	903	2	for	for	IN
18542	903	3	five	five	CD
18542	903	4	minutes	minute	NNS
18542	903	5	,	,	,
18542	903	6	then	then	RB
18542	903	7	put	put	VB
18542	903	8	the	the	DT
18542	903	9	pan	pan	NN
18542	903	10	into	into	IN
18542	903	11	the	the	DT
18542	903	12	oven	oven	NN
18542	903	13	and	and	CC
18542	903	14	bake	bake	VB
18542	903	15	for	for	IN
18542	903	16	an	an	DT
18542	903	17	hour	hour	NN
18542	903	18	and	and	CC
18542	903	19	a	a	DT
18542	903	20	half	half	NN
18542	903	21	,	,	,
18542	903	22	basting	baste	VBG
18542	903	23	frequently	frequently	RB
18542	903	24	.	.	.
18542	904	1	Take	take	VB
18542	904	2	out	out	RP
18542	904	3	the	the	DT
18542	904	4	fish	fish	NN
18542	904	5	,	,	,
18542	904	6	strain	strain	VB
18542	904	7	the	the	DT
18542	904	8	liquid	liquid	NN
18542	904	9	,	,	,
18542	904	10	thicken	thicken	VBN
18542	904	11	with	with	IN
18542	904	12	browned	brown	VBN
18542	904	13	flour	flour	NN
18542	904	14	,	,	,
18542	904	15	add	add	VB
18542	904	16	a	a	DT
18542	904	17	wineglassful	wineglassful	NN
18542	904	18	of	of	IN
18542	904	19	white	white	JJ
18542	904	20	wine	wine	NN
18542	904	21	,	,	,
18542	904	22	and	and	CC
18542	904	23	boil	boil	VB
18542	904	24	until	until	IN
18542	904	25	thick	thick	JJ
18542	904	26	.	.	.
18542	905	1	Rub	rub	VB
18542	905	2	through	through	IN
18542	905	3	a	a	DT
18542	905	4	sieve	sieve	NN
18542	905	5	and	and	CC
18542	905	6	add	add	VB
18542	905	7	three	three	CD
18542	905	8	tablespoonfuls	tablespoonful	NNS
18542	905	9	of	of	IN
18542	905	10	butter	butter	NN
18542	905	11	.	.	.
18542	906	1	Pour	pour	VB
18542	906	2	over	over	IN
18542	906	3	the	the	DT
18542	906	4	fish	fish	NN
18542	906	5	and	and	CC
18542	906	6	serve	serve	VB
18542	906	7	.	.	.
18542	907	1	STEAMED	STEAMED	NNPS
18542	907	2	CARP	CARP	NNP
18542	907	3	Scale	scale	NN
18542	907	4	and	and	CC
18542	907	5	clean	clean	VB
18542	907	6	the	the	DT
18542	907	7	fish	fish	NN
18542	907	8	and	and	CC
18542	907	9	steam	steam	NN
18542	907	10	until	until	IN
18542	907	11	done	do	VBN
18542	907	12	.	.	.
18542	908	1	Serve	serve	VB
18542	908	2	with	with	IN
18542	908	3	sour	sour	JJ
18542	908	4	cream	cream	NN
18542	908	5	or	or	CC
18542	908	6	with	with	IN
18542	908	7	a	a	DT
18542	908	8	Drawn	Drawn	NNP
18542	908	9	-	-	HYPH
18542	908	10	Butter	Butter	NNP
18542	908	11	Sauce	Sauce	NNP
18542	908	12	seasoned	season	VBN
18542	908	13	with	with	IN
18542	908	14	lemon	lemon	NN
18542	908	15	-	-	HYPH
18542	908	16	juice	juice	NN
18542	908	17	.	.	.
18542	909	1	CARP	carp	VB
18542	909	2	IN	in	IN
18542	909	3	MATELOTE	MATELOTE	NNP
18542	909	4	Cook	Cook	NNP
18542	909	5	the	the	DT
18542	909	6	cleaned	clean	VBN
18542	909	7	carp	carp	NN
18542	909	8	in	in	IN
18542	909	9	a	a	DT
18542	909	10	fish	fish	NN
18542	909	11	-	-	HYPH
18542	909	12	kettle	kettle	NN
18542	909	13	with	with	IN
18542	909	14	[	[	-LRB-
18542	909	15	Page	Page	NNP
18542	909	16	87	87	CD
18542	909	17	]	]	-RRB-
18542	909	18	two	two	CD
18542	909	19	sliced	sliced	JJ
18542	909	20	onions	onion	NNS
18542	909	21	,	,	,
18542	909	22	a	a	DT
18542	909	23	bunch	bunch	NN
18542	909	24	of	of	IN
18542	909	25	parsley	parsley	NN
18542	909	26	,	,	,
18542	909	27	a	a	DT
18542	909	28	little	little	JJ
18542	909	29	salt	salt	NN
18542	909	30	,	,	,
18542	909	31	a	a	DT
18542	909	32	few	few	JJ
18542	909	33	pepper	pepper	NN
18542	909	34	-	-	HYPH
18542	909	35	corns	corn	NNS
18542	909	36	,	,	,
18542	909	37	two	two	CD
18542	909	38	cloves	clove	NNS
18542	909	39	of	of	IN
18542	909	40	garlic	garlic	NN
18542	909	41	,	,	,
18542	909	42	a	a	DT
18542	909	43	quart	quart	NN
18542	909	44	of	of	IN
18542	909	45	red	red	JJ
18542	909	46	wine	wine	NN
18542	909	47	and	and	CC
18542	909	48	a	a	DT
18542	909	49	pint	pint	NN
18542	909	50	of	of	IN
18542	909	51	water	water	NN
18542	909	52	.	.	.
18542	910	1	Cook	cook	VB
18542	910	2	slowly	slowly	RB
18542	910	3	for	for	IN
18542	910	4	forty	forty	CD
18542	910	5	minutes	minute	NNS
18542	910	6	and	and	CC
18542	910	7	take	take	VB
18542	910	8	out	out	RP
18542	910	9	the	the	DT
18542	910	10	fish	fish	NN
18542	910	11	.	.	.
18542	911	1	Strain	strain	VB
18542	911	2	the	the	DT
18542	911	3	sauce	sauce	NN
18542	911	4	and	and	CC
18542	911	5	reduce	reduce	VB
18542	911	6	by	by	IN
18542	911	7	rapid	rapid	JJ
18542	911	8	boiling	boiling	NN
18542	911	9	to	to	IN
18542	911	10	one	one	CD
18542	911	11	quart	quart	NN
18542	911	12	.	.	.
18542	912	1	Thicken	Thicken	VBN
18542	912	2	with	with	IN
18542	912	3	butter	butter	NN
18542	912	4	and	and	CC
18542	912	5	browned	brown	VBN
18542	912	6	flour	flour	NN
18542	912	7	and	and	CC
18542	912	8	boil	boil	VB
18542	912	9	for	for	IN
18542	912	10	half	half	PDT
18542	912	11	an	an	DT
18542	912	12	hour	hour	NN
18542	912	13	.	.	.
18542	913	1	Skim	Skim	NNP
18542	913	2	,	,	,
18542	913	3	add	add	VB
18542	913	4	three	three	CD
18542	913	5	tablespoonfuls	tablespoonful	NNS
18542	913	6	of	of	IN
18542	913	7	butter	butter	NN
18542	913	8	,	,	,
18542	913	9	one	one	CD
18542	913	10	tablespoonful	tablespoonful	NN
18542	913	11	of	of	IN
18542	913	12	anchovy	anchovy	JJ
18542	913	13	paste	paste	NN
18542	913	14	,	,	,
18542	913	15	and	and	CC
18542	913	16	the	the	DT
18542	913	17	juice	juice	NN
18542	913	18	of	of	IN
18542	913	19	a	a	DT
18542	913	20	lemon	lemon	NN
18542	913	21	.	.	.
18542	914	1	Pour	pour	VB
18542	914	2	over	over	IN
18542	914	3	the	the	DT
18542	914	4	fish	fish	NN
18542	914	5	and	and	CC
18542	914	6	serve	serve	VB
18542	914	7	.	.	.
18542	915	1	CARP	CARP	NNP
18542	915	2	À	À	NNP
18542	915	3	LA	LA	NNP
18542	915	4	BOURGUINOTTE	BOURGUINOTTE	NNP
18542	915	5	Stew	stew	VBP
18542	915	6	the	the	DT
18542	915	7	carp	carp	NN
18542	915	8	in	in	IN
18542	915	9	red	red	JJ
18542	915	10	wine	wine	NN
18542	915	11	,	,	,
18542	915	12	drain	drain	VBP
18542	915	13	,	,	,
18542	915	14	and	and	CC
18542	915	15	place	place	VB
18542	915	16	on	on	IN
18542	915	17	a	a	DT
18542	915	18	platter	platter	NN
18542	915	19	.	.	.
18542	916	1	Cook	cook	VB
18542	916	2	four	four	CD
18542	916	3	shallots	shallot	NNS
18542	916	4	,	,	,
18542	916	5	two	two	CD
18542	916	6	cloves	clove	NNS
18542	916	7	,	,	,
18542	916	8	a	a	DT
18542	916	9	blade	blade	NN
18542	916	10	of	of	IN
18542	916	11	mace	mace	NN
18542	916	12	,	,	,
18542	916	13	a	a	DT
18542	916	14	pinch	pinch	NN
18542	916	15	of	of	IN
18542	916	16	thyme	thyme	NNS
18542	916	17	,	,	,
18542	916	18	a	a	DT
18542	916	19	bay	bay	NN
18542	916	20	-	-	HYPH
18542	916	21	leaf	leaf	NN
18542	916	22	,	,	,
18542	916	23	and	and	CC
18542	916	24	a	a	DT
18542	916	25	mushroom	mushroom	NN
18542	916	26	for	for	IN
18542	916	27	five	five	CD
18542	916	28	minutes	minute	NNS
18542	916	29	in	in	IN
18542	916	30	enough	enough	JJ
18542	916	31	red	red	JJ
18542	916	32	wine	wine	NN
18542	916	33	to	to	TO
18542	916	34	cover	cover	VB
18542	916	35	.	.	.
18542	917	1	Add	add	VB
18542	917	2	enough	enough	JJ
18542	917	3	beef	beef	NN
18542	917	4	stock	stock	NN
18542	917	5	to	to	TO
18542	917	6	make	make	VB
18542	917	7	the	the	DT
18542	917	8	required	require	VBN
18542	917	9	quantity	quantity	NN
18542	917	10	of	of	IN
18542	917	11	sauce	sauce	NN
18542	917	12	,	,	,
18542	917	13	and	and	CC
18542	917	14	thicken	thicken	VBN
18542	917	15	with	with	IN
18542	917	16	butter	butter	NN
18542	917	17	and	and	CC
18542	917	18	browned	brown	VBN
18542	917	19	flour	flour	NN
18542	917	20	.	.	.
18542	918	1	Cook	cook	VB
18542	918	2	until	until	IN
18542	918	3	thick	thick	JJ
18542	918	4	,	,	,
18542	918	5	strain	strain	VBP
18542	918	6	,	,	,
18542	918	7	and	and	CC
18542	918	8	pour	pour	VB
18542	918	9	over	over	IN
18542	918	10	the	the	DT
18542	918	11	fish	fish	NN
18542	918	12	.	.	.
18542	919	1	CARP	CARP	NNP
18542	919	2	À	À	NNP
18542	919	3	LA	LA	NNP
18542	919	4	PÉRIGUEUX	PÉRIGUEUX	NNP
18542	919	5	Cook	Cook	NNP
18542	919	6	the	the	DT
18542	919	7	carp	carp	NN
18542	919	8	in	in	IN
18542	919	9	wine	wine	NN
18542	919	10	and	and	CC
18542	919	11	drain	drain	NN
18542	919	12	.	.	.
18542	920	1	Chop	Chop	NNP
18542	920	2	six	six	CD
18542	920	3	truffles	truffle	NNS
18542	920	4	fine	fine	RB
18542	920	5	,	,	,
18542	920	6	add	add	VB
18542	920	7	a	a	DT
18542	920	8	tablespoonful	tablespoonful	NN
18542	920	9	of	of	IN
18542	920	10	chopped	chop	VBN
18542	920	11	raw	raw	NNP
18542	920	12	ham	ham	NNP
18542	920	13	,	,	,
18542	920	14	a	a	DT
18542	920	15	pinch	pinch	NN
18542	920	16	of	of	IN
18542	920	17	thyme	thyme	NNS
18542	920	18	,	,	,
18542	920	19	and	and	CC
18542	920	20	a	a	DT
18542	920	21	bay	bay	NN
18542	920	22	-	-	HYPH
18542	920	23	leaf	leaf	NN
18542	920	24	.	.	.
18542	921	1	Cook	cook	VB
18542	921	2	for	for	IN
18542	921	3	ten	ten	CD
18542	921	4	minutes	minute	NNS
18542	921	5	in	in	IN
18542	921	6	sufficient	sufficient	JJ
18542	921	7	white	white	JJ
18542	921	8	wine	wine	NN
18542	921	9	to	to	TO
18542	921	10	cover	cover	VB
18542	921	11	.	.	.
18542	922	1	Add	add	VB
18542	922	2	a	a	DT
18542	922	3	cupful	cupful	NN
18542	922	4	of	of	IN
18542	922	5	beef	beef	NN
18542	922	6	stock	stock	NN
18542	922	7	and	and	CC
18542	922	8	thicken	thicken	NN
18542	922	9	with	with	IN
18542	922	10	butter	butter	NN
18542	922	11	and	and	CC
18542	922	12	browned	brown	VBN
18542	922	13	flour	flour	NN
18542	922	14	.	.	.
18542	923	1	[	[	-LRB-
18542	923	2	Page	page	NN
18542	923	3	88	88	CD
18542	923	4	]	]	-RRB-
18542	923	5	Cook	Cook	NNP
18542	923	6	until	until	IN
18542	923	7	thick	thick	JJ
18542	923	8	,	,	,
18542	923	9	rub	rub	VBP
18542	923	10	through	through	IN
18542	923	11	a	a	DT
18542	923	12	sieve	sieve	NN
18542	923	13	,	,	,
18542	923	14	add	add	VB
18542	923	15	a	a	DT
18542	923	16	tablespoonful	tablespoonful	NN
18542	923	17	of	of	IN
18542	923	18	butter	butter	NN
18542	923	19	and	and	CC
18542	923	20	a	a	DT
18542	923	21	little	little	JJ
18542	923	22	anchovy	anchovy	JJ
18542	923	23	paste	paste	NN
18542	923	24	and	and	CC
18542	923	25	the	the	DT
18542	923	26	juice	juice	NN
18542	923	27	of	of	IN
18542	923	28	half	half	PDT
18542	923	29	a	a	DT
18542	923	30	lemon	lemon	NN
18542	923	31	.	.	.
18542	924	1	CARP	CARP	NNP
18542	924	2	À	À	NNP
18542	924	3	LA	LA	NNP
18542	924	4	LYONS	LYONS	NNP
18542	924	5	Clean	clean	VBP
18542	924	6	the	the	DT
18542	924	7	fish	fish	NN
18542	924	8	and	and	CC
18542	924	9	cut	cut	VBD
18542	924	10	into	into	IN
18542	924	11	thick	thick	JJ
18542	924	12	slices	slice	NNS
18542	924	13	.	.	.
18542	925	1	Soak	soak	VB
18542	925	2	for	for	IN
18542	925	3	an	an	DT
18542	925	4	hour	hour	NN
18542	925	5	in	in	IN
18542	925	6	a	a	DT
18542	925	7	marinade	marinade	NN
18542	925	8	of	of	IN
18542	925	9	oil	oil	NN
18542	925	10	and	and	CC
18542	925	11	vinegar	vinegar	NN
18542	925	12	,	,	,
18542	925	13	season	season	NN
18542	925	14	with	with	IN
18542	925	15	salt	salt	NN
18542	925	16	,	,	,
18542	925	17	pepper	pepper	NN
18542	925	18	,	,	,
18542	925	19	thyme	thyme	NNS
18542	925	20	,	,	,
18542	925	21	bay	bay	NN
18542	925	22	-	-	HYPH
18542	925	23	leaves	leave	NNS
18542	925	24	,	,	,
18542	925	25	and	and	CC
18542	925	26	chopped	chop	VBD
18542	925	27	onion	onion	NN
18542	925	28	.	.	.
18542	926	1	Drain	drain	NN
18542	926	2	,	,	,
18542	926	3	dip	dip	NN
18542	926	4	in	in	IN
18542	926	5	flour	flour	NN
18542	926	6	,	,	,
18542	926	7	then	then	RB
18542	926	8	in	in	IN
18542	926	9	beaten	beat	VBN
18542	926	10	egg	egg	NN
18542	926	11	,	,	,
18542	926	12	then	then	RB
18542	926	13	in	in	IN
18542	926	14	bread	bread	NN
18542	926	15	-	-	HYPH
18542	926	16	crumbs	crumb	NNS
18542	926	17	,	,	,
18542	926	18	mixed	mix	VBN
18542	926	19	with	with	IN
18542	926	20	Parmesan	Parmesan	NNP
18542	926	21	cheese	cheese	NN
18542	926	22	.	.	.
18542	927	1	Fry	fry	NN
18542	927	2	in	in	IN
18542	927	3	deep	deep	JJ
18542	927	4	fat	fat	NN
18542	927	5	and	and	CC
18542	927	6	garnish	garnish	VBP
18542	927	7	with	with	IN
18542	927	8	lemon	lemon	NN
18542	927	9	and	and	CC
18542	927	10	parsley	parsley	NN
18542	927	11	.	.	.
18542	928	1	CARP	CARP	NNP
18542	928	2	À	À	NNP
18542	928	3	LA	LA	NNP
18542	928	4	PROVENÇALE	PROVENÇALE	NNP
18542	928	5	Stew	Stew	NNP
18542	928	6	the	the	DT
18542	928	7	carp	carp	NN
18542	928	8	in	in	IN
18542	928	9	court	court	NN
18542	928	10	bouillon	bouillon	NN
18542	928	11	and	and	CC
18542	928	12	white	white	JJ
18542	928	13	wine	wine	NN
18542	928	14	.	.	.
18542	929	1	Drain	drain	NN
18542	929	2	and	and	CC
18542	929	3	place	place	NN
18542	929	4	on	on	IN
18542	929	5	a	a	DT
18542	929	6	platter	platter	NN
18542	929	7	.	.	.
18542	930	1	Cook	cook	VB
18542	930	2	together	together	RB
18542	930	3	two	two	CD
18542	930	4	tablespoonfuls	tablespoonful	NNS
18542	930	5	each	each	DT
18542	930	6	of	of	IN
18542	930	7	chopped	chopped	JJ
18542	930	8	ham	ham	NN
18542	930	9	and	and	CC
18542	930	10	olive	olive	JJ
18542	930	11	-	-	HYPH
18542	930	12	oil	oil	NN
18542	930	13	,	,	,
18542	930	14	four	four	CD
18542	930	15	bruised	bruise	VBN
18542	930	16	cloves	clove	NNS
18542	930	17	of	of	IN
18542	930	18	garlic	garlic	NN
18542	930	19	,	,	,
18542	930	20	a	a	DT
18542	930	21	pinch	pinch	NN
18542	930	22	of	of	IN
18542	930	23	thyme	thyme	NNS
18542	930	24	,	,	,
18542	930	25	a	a	DT
18542	930	26	bay	bay	NN
18542	930	27	-	-	HYPH
18542	930	28	leaf	leaf	NN
18542	930	29	,	,	,
18542	930	30	a	a	DT
18542	930	31	tablespoonful	tablespoonful	NN
18542	930	32	of	of	IN
18542	930	33	capers	caper	NNS
18542	930	34	,	,	,
18542	930	35	a	a	DT
18542	930	36	peeled	peel	VBN
18542	930	37	lemon	lemon	NN
18542	930	38	sliced	slice	VBN
18542	930	39	,	,	,
18542	930	40	a	a	DT
18542	930	41	small	small	JJ
18542	930	42	bunch	bunch	NN
18542	930	43	of	of	IN
18542	930	44	parsley	parsley	NN
18542	930	45	,	,	,
18542	930	46	and	and	CC
18542	930	47	paprika	paprika	NNP
18542	930	48	to	to	TO
18542	930	49	season	season	VB
18542	930	50	.	.	.
18542	931	1	Cook	cook	VB
18542	931	2	for	for	IN
18542	931	3	five	five	CD
18542	931	4	minutes	minute	NNS
18542	931	5	,	,	,
18542	931	6	add	add	VB
18542	931	7	enough	enough	JJ
18542	931	8	beef	beef	NN
18542	931	9	stock	stock	NN
18542	931	10	to	to	TO
18542	931	11	make	make	VB
18542	931	12	the	the	DT
18542	931	13	required	require	VBN
18542	931	14	quantity	quantity	NN
18542	931	15	of	of	IN
18542	931	16	sauce	sauce	NN
18542	931	17	,	,	,
18542	931	18	and	and	CC
18542	931	19	cook	cook	NN
18542	931	20	for	for	IN
18542	931	21	ten	ten	CD
18542	931	22	minutes	minute	NNS
18542	931	23	.	.	.
18542	932	1	Thicken	thicken	NN
18542	932	2	with	with	IN
18542	932	3	browned	brown	VBN
18542	932	4	flour	flour	NN
18542	932	5	,	,	,
18542	932	6	rub	rub	VB
18542	932	7	through	through	RP
18542	932	8	a	a	DT
18542	932	9	sieve	sieve	NN
18542	932	10	,	,	,
18542	932	11	skim	skim	NNP
18542	932	12	,	,	,
18542	932	13	add	add	VB
18542	932	14	a	a	DT
18542	932	15	tablespoonful	tablespoonful	NN
18542	932	16	of	of	IN
18542	932	17	butter	butter	NN
18542	932	18	and	and	CC
18542	932	19	a	a	DT
18542	932	20	little	little	JJ
18542	932	21	anchovy	anchovy	JJ
18542	932	22	paste	paste	NN
18542	932	23	,	,	,
18542	932	24	and	and	CC
18542	932	25	pour	pour	VB
18542	932	26	over	over	IN
18542	932	27	the	the	DT
18542	932	28	fish	fish	NN
18542	932	29	.	.	.
18542	933	1	[	[	-LRB-
18542	933	2	Page	page	NN
18542	933	3	89	89	CD
18542	933	4	]	]	-RRB-
18542	933	5	SIX	six	CD
18542	933	6	WAYS	way	NNS
18542	933	7	TO	to	IN
18542	933	8	COOK	COOK	NNS
18542	933	9	CATFISH	CATFISH	NNS
18542	933	10	CATFISH	CATFISH	NNS
18542	933	11	STEWED	STEWED	NNS
18542	933	12	WITH	with	IN
18542	933	13	TOMATOES	tomatoes	NN
18542	933	14	Slice	Slice	NNP
18542	933	15	the	the	DT
18542	933	16	fish	fish	NN
18542	933	17	and	and	CC
18542	933	18	fry	fry	NN
18542	933	19	in	in	IN
18542	933	20	butter	butter	NN
18542	933	21	.	.	.
18542	934	1	When	when	WRB
18542	934	2	half	half	RB
18542	934	3	cooked	cook	VBN
18542	934	4	,	,	,
18542	934	5	add	add	VB
18542	934	6	a	a	DT
18542	934	7	cupful	cupful	NN
18542	934	8	of	of	IN
18542	934	9	water	water	NN
18542	934	10	,	,	,
18542	934	11	a	a	DT
18542	934	12	chopped	chopped	JJ
18542	934	13	onion	onion	NN
18542	934	14	,	,	,
18542	934	15	a	a	DT
18542	934	16	red	red	JJ
18542	934	17	pepper	pepper	NN
18542	934	18	,	,	,
18542	934	19	and	and	CC
18542	934	20	a	a	DT
18542	934	21	can	can	NN
18542	934	22	of	of	IN
18542	934	23	tomatoes	tomato	NNS
18542	934	24	.	.	.
18542	935	1	Cook	cook	VB
18542	935	2	slowly	slowly	RB
18542	935	3	for	for	IN
18542	935	4	half	half	PDT
18542	935	5	an	an	DT
18542	935	6	hour	hour	NN
18542	935	7	and	and	CC
18542	935	8	serve	serve	VB
18542	935	9	with	with	IN
18542	935	10	buttered	butter	VBN
18542	935	11	toast	toast	NN
18542	935	12	.	.	.
18542	936	1	FRIED	FRIED	NNP
18542	936	2	CATFISH	CATFISH	NNS
18542	936	3	--	--	:
18542	936	4	I	-PRON-	PRP
18542	936	5	Clean	clean	VBP
18542	936	6	and	and	CC
18542	936	7	cut	cut	VBD
18542	936	8	the	the	DT
18542	936	9	fish	fish	NN
18542	936	10	in	in	IN
18542	936	11	squares	square	NNS
18542	936	12	.	.	.
18542	937	1	Season	season	NN
18542	937	2	with	with	IN
18542	937	3	salt	salt	NN
18542	937	4	,	,	,
18542	937	5	pepper	pepper	NN
18542	937	6	,	,	,
18542	937	7	and	and	CC
18542	937	8	Worcestershire	Worcestershire	NNP
18542	937	9	sauce	sauce	NN
18542	937	10	.	.	.
18542	938	1	Dip	dip	VB
18542	938	2	in	in	IN
18542	938	3	egg	egg	NN
18542	938	4	,	,	,
18542	938	5	then	then	RB
18542	938	6	in	in	IN
18542	938	7	crumbs	crumb	NNS
18542	938	8	or	or	CC
18542	938	9	corn	corn	NN
18542	938	10	-	-	HYPH
18542	938	11	meal	meal	NN
18542	938	12	,	,	,
18542	938	13	and	and	CC
18542	938	14	fry	fry	VB
18542	938	15	in	in	IN
18542	938	16	deep	deep	JJ
18542	938	17	fat	fat	NN
18542	938	18	.	.	.
18542	939	1	FRIED	FRIED	NNP
18542	939	2	CATFISH	CATFISH	NNS
18542	939	3	--	--	:
18542	939	4	II	II	NNP
18542	939	5	Prepare	prepare	VB
18542	939	6	the	the	DT
18542	939	7	fish	fish	NN
18542	939	8	according	accord	VBG
18542	939	9	to	to	IN
18542	939	10	directions	direction	NNS
18542	939	11	given	give	VBN
18542	939	12	above	above	RB
18542	939	13	,	,	,
18542	939	14	dredge	dredge	NN
18542	939	15	with	with	IN
18542	939	16	seasoned	season	VBN
18542	939	17	flour	flour	NN
18542	939	18	,	,	,
18542	939	19	and	and	CC
18542	939	20	fry	fry	VB
18542	939	21	in	in	IN
18542	939	22	butter	butter	NN
18542	939	23	in	in	IN
18542	939	24	a	a	DT
18542	939	25	frying	frying	JJ
18542	939	26	-	-	HYPH
18542	939	27	pan	pan	NN
18542	939	28	.	.	.
18542	940	1	FRIED	FRIED	NNP
18542	940	2	CATFISH	CATFISH	NNS
18542	940	3	--	--	:
18542	940	4	III	iii	CD
18542	940	5	Skin	skin	NN
18542	940	6	and	and	CC
18542	940	7	clean	clean	VB
18542	940	8	the	the	DT
18542	940	9	fish	fish	NN
18542	940	10	,	,	,
18542	940	11	cut	cut	VBN
18542	940	12	into	into	IN
18542	940	13	pieces	piece	NNS
18542	940	14	.	.	.
18542	941	1	Soak	soak	VB
18542	941	2	for	for	IN
18542	941	3	an	an	DT
18542	941	4	hour	hour	NN
18542	941	5	in	in	IN
18542	941	6	olive	olive	JJ
18542	941	7	-	-	HYPH
18542	941	8	oil	oil	NN
18542	941	9	and	and	CC
18542	941	10	vinegar	vinegar	NN
18542	941	11	,	,	,
18542	941	12	dip	dip	NN
18542	941	13	in	in	IN
18542	941	14	egg	egg	NN
18542	941	15	and	and	CC
18542	941	16	crumbs	crumb	VBZ
18542	941	17	,	,	,
18542	941	18	and	and	CC
18542	941	19	fry	fry	VB
18542	941	20	in	in	IN
18542	941	21	deep	deep	JJ
18542	941	22	fat	fat	NN
18542	941	23	.	.	.
18542	942	1	[	[	-LRB-
18542	942	2	Page	page	NN
18542	942	3	90	90	CD
18542	942	4	]	]	-RRB-
18542	942	5	STEWED	stewed	NN
18542	942	6	CATFISH	CATFISH	NNS
18542	942	7	Soak	soak	VB
18542	942	8	the	the	DT
18542	942	9	skinned	skinned	JJ
18542	942	10	fish	fish	NN
18542	942	11	in	in	IN
18542	942	12	brine	brine	NN
18542	942	13	for	for	IN
18542	942	14	an	an	DT
18542	942	15	hour	hour	NN
18542	942	16	.	.	.
18542	943	1	Put	put	VB
18542	943	2	into	into	IN
18542	943	3	a	a	DT
18542	943	4	saucepan	saucepan	NN
18542	943	5	with	with	IN
18542	943	6	a	a	DT
18542	943	7	chopped	chop	VBN
18542	943	8	onion	onion	NN
18542	943	9	,	,	,
18542	943	10	cover	cover	VB
18542	943	11	with	with	IN
18542	943	12	cold	cold	JJ
18542	943	13	water	water	NN
18542	943	14	,	,	,
18542	943	15	and	and	CC
18542	943	16	simmer	simmer	NN
18542	943	17	until	until	IN
18542	943	18	they	-PRON-	PRP
18542	943	19	are	be	VBP
18542	943	20	tender	tender	JJ
18542	943	21	.	.	.
18542	944	1	Take	take	VB
18542	944	2	out	out	RP
18542	944	3	the	the	DT
18542	944	4	fish	fish	NN
18542	944	5	,	,	,
18542	944	6	season	season	NN
18542	944	7	with	with	IN
18542	944	8	salt	salt	NN
18542	944	9	,	,	,
18542	944	10	pepper	pepper	NN
18542	944	11	,	,	,
18542	944	12	and	and	CC
18542	944	13	butter	butter	NN
18542	944	14	,	,	,
18542	944	15	and	and	CC
18542	944	16	thicken	thicken	VB
18542	944	17	the	the	DT
18542	944	18	liquid	liquid	NN
18542	944	19	in	in	IN
18542	944	20	which	which	WDT
18542	944	21	they	-PRON-	PRP
18542	944	22	were	be	VBD
18542	944	23	cooked	cook	VBN
18542	944	24	with	with	IN
18542	944	25	a	a	DT
18542	944	26	tablespoonful	tablespoonful	JJ
18542	944	27	each	each	DT
18542	944	28	of	of	IN
18542	944	29	butter	butter	NN
18542	944	30	and	and	CC
18542	944	31	flour	flour	NN
18542	944	32	cooked	cook	VBN
18542	944	33	together	together	RB
18542	944	34	and	and	CC
18542	944	35	mixed	mix	VBN
18542	944	36	with	with	IN
18542	944	37	half	half	PDT
18542	944	38	a	a	DT
18542	944	39	cupful	cupful	NN
18542	944	40	of	of	IN
18542	944	41	boiling	boil	VBG
18542	944	42	cream	cream	NN
18542	944	43	.	.	.
18542	945	1	Bring	bring	VB
18542	945	2	to	to	IN
18542	945	3	the	the	DT
18542	945	4	boil	boil	NN
18542	945	5	,	,	,
18542	945	6	add	add	VB
18542	945	7	a	a	DT
18542	945	8	teaspoonful	teaspoonful	NN
18542	945	9	of	of	IN
18542	945	10	minced	mince	VBN
18542	945	11	parsley	parsley	NNP
18542	945	12	and	and	CC
18542	945	13	one	one	CD
18542	945	14	egg	egg	NN
18542	945	15	well	well	UH
18542	945	16	beaten	beat	VBN
18542	945	17	.	.	.
18542	946	1	Pour	pour	VB
18542	946	2	the	the	DT
18542	946	3	sauce	sauce	NN
18542	946	4	over	over	IN
18542	946	5	the	the	DT
18542	946	6	fish	fish	NN
18542	946	7	and	and	CC
18542	946	8	serve	serve	VB
18542	946	9	.	.	.
18542	947	1	BOILED	boiled	JJ
18542	947	2	CATFISH	CATFISH	NNS
18542	947	3	Boil	boil	VBP
18542	947	4	the	the	DT
18542	947	5	fish	fish	NN
18542	947	6	according	accord	VBG
18542	947	7	to	to	IN
18542	947	8	directions	direction	NNS
18542	947	9	previously	previously	RB
18542	947	10	given	give	VBN
18542	947	11	.	.	.
18542	948	1	Thicken	Thicken	NNP
18542	948	2	the	the	DT
18542	948	3	remaining	remain	VBG
18542	948	4	liquid	liquid	NN
18542	948	5	with	with	IN
18542	948	6	butter	butter	NN
18542	948	7	rolled	roll	VBN
18542	948	8	in	in	IN
18542	948	9	flour	flour	NN
18542	948	10	,	,	,
18542	948	11	season	season	NN
18542	948	12	with	with	IN
18542	948	13	salt	salt	NN
18542	948	14	,	,	,
18542	948	15	pepper	pepper	NN
18542	948	16	,	,	,
18542	948	17	and	and	CC
18542	948	18	lemon	lemon	NN
18542	948	19	-	-	HYPH
18542	948	20	juice	juice	NN
18542	948	21	,	,	,
18542	948	22	add	add	VB
18542	948	23	two	two	CD
18542	948	24	chopped	chop	VBN
18542	948	25	hard	hard	RB
18542	948	26	-	-	HYPH
18542	948	27	boiled	boil	VBN
18542	948	28	eggs	egg	NNS
18542	948	29	,	,	,
18542	948	30	pour	pour	VBP
18542	948	31	over	over	IN
18542	948	32	the	the	DT
18542	948	33	fish	fish	NN
18542	948	34	,	,	,
18542	948	35	and	and	CC
18542	948	36	serve	serve	VB
18542	948	37	.	.	.
18542	949	1	[	[	-LRB-
18542	949	2	Page	page	NN
18542	949	3	91	91	CD
18542	949	4	]	]	-RRB-
18542	949	5	SIXTY	sixty	NN
18542	949	6	-	-	HYPH
18542	949	7	SEVEN	seven	NN
18542	949	8	WAYS	way	NNS
18542	949	9	TO	to	IN
18542	949	10	COOK	cook	VB
18542	949	11	CODFISH	CODFISH	NNS
18542	949	12	BAKED	baked	NN
18542	949	13	CODFISH	CODFISH	NNS
18542	949	14	--	--	:
18542	949	15	I	-PRON-	PRP
18542	949	16	Rub	rub	VBP
18542	949	17	the	the	DT
18542	949	18	inside	inside	NN
18542	949	19	of	of	IN
18542	949	20	a	a	DT
18542	949	21	small	small	JJ
18542	949	22	fresh	fresh	JJ
18542	949	23	cod	cod	NN
18542	949	24	with	with	IN
18542	949	25	butter	butter	NN
18542	949	26	and	and	CC
18542	949	27	lemon	lemon	NN
18542	949	28	-	-	HYPH
18542	949	29	juice	juice	NN
18542	949	30	and	and	CC
18542	949	31	put	put	VBD
18542	949	32	on	on	RP
18542	949	33	a	a	DT
18542	949	34	buttered	butter	VBN
18542	949	35	drainer	drainer	NN
18542	949	36	in	in	IN
18542	949	37	a	a	DT
18542	949	38	fish	fish	NN
18542	949	39	-	-	HYPH
18542	949	40	kettle	kettle	NN
18542	949	41	.	.	.
18542	950	1	Rub	rub	VB
18542	950	2	with	with	IN
18542	950	3	butter	butter	NN
18542	950	4	,	,	,
18542	950	5	sprinkle	sprinkle	VB
18542	950	6	with	with	IN
18542	950	7	chopped	chop	VBN
18542	950	8	mushrooms	mushroom	NNS
18542	950	9	,	,	,
18542	950	10	shallots	shallot	NNS
18542	950	11	,	,	,
18542	950	12	and	and	CC
18542	950	13	parsley	parsley	NN
18542	950	14	,	,	,
18542	950	15	lemon	lemon	NN
18542	950	16	-	-	HYPH
18542	950	17	juice	juice	NN
18542	950	18	,	,	,
18542	950	19	and	and	CC
18542	950	20	minced	mince	VBD
18542	950	21	garlic	garlic	NN
18542	950	22	.	.	.
18542	951	1	Pour	pour	VB
18542	951	2	over	over	IN
18542	951	3	the	the	DT
18542	951	4	fish	fish	NN
18542	951	5	three	three	CD
18542	951	6	cupfuls	cupful	NNS
18542	951	7	of	of	IN
18542	951	8	white	white	JJ
18542	951	9	wine	wine	NN
18542	951	10	,	,	,
18542	951	11	bring	bring	VB
18542	951	12	to	to	IN
18542	951	13	the	the	DT
18542	951	14	boil	boil	NN
18542	951	15	,	,	,
18542	951	16	and	and	CC
18542	951	17	simmer	simmer	NN
18542	951	18	for	for	IN
18542	951	19	an	an	DT
18542	951	20	hour	hour	NN
18542	951	21	and	and	CC
18542	951	22	a	a	DT
18542	951	23	half	half	NN
18542	951	24	.	.	.
18542	952	1	Baste	Baste	NNP
18542	952	2	as	as	IN
18542	952	3	required	require	VBN
18542	952	4	.	.	.
18542	953	1	Thicken	Thicken	NNP
18542	953	2	the	the	DT
18542	953	3	liquor	liquor	NN
18542	953	4	with	with	IN
18542	953	5	butter	butter	NN
18542	953	6	and	and	CC
18542	953	7	flour	flour	NN
18542	953	8	and	and	CC
18542	953	9	serve	serve	VB
18542	953	10	with	with	IN
18542	953	11	the	the	DT
18542	953	12	sauce	sauce	NN
18542	953	13	.	.	.
18542	954	1	BAKED	baked	JJ
18542	954	2	CODFISH	CODFISH	NNS
18542	954	3	--	--	:
18542	954	4	II	II	NNP
18542	954	5	Stuff	Stuff	NNP
18542	954	6	the	the	DT
18542	954	7	fish	fish	NN
18542	954	8	with	with	IN
18542	954	9	seasoned	seasoned	JJ
18542	954	10	crumbs	crumb	NNS
18542	954	11	and	and	CC
18542	954	12	season	season	NN
18542	954	13	with	with	IN
18542	954	14	pepper	pepper	NN
18542	954	15	and	and	CC
18542	954	16	salt	salt	NN
18542	954	17	.	.	.
18542	955	1	Pour	pour	VB
18542	955	2	over	over	IN
18542	955	3	two	two	CD
18542	955	4	cupfuls	cupful	NNS
18542	955	5	of	of	IN
18542	955	6	Sherry	Sherry	NNP
18542	955	7	and	and	CC
18542	955	8	a	a	DT
18542	955	9	tablespoonful	tablespoonful	JJ
18542	955	10	of	of	IN
18542	955	11	mushroom	mushroom	NN
18542	955	12	catsup	catsup	NN
18542	955	13	.	.	.
18542	956	1	Add	add	VB
18542	956	2	two	two	CD
18542	956	3	cupfuls	cupful	NNS
18542	956	4	of	of	IN
18542	956	5	stock	stock	NN
18542	956	6	,	,	,
18542	956	7	cover	cover	NN
18542	956	8	with	with	IN
18542	956	9	buttered	butter	VBN
18542	956	10	paper	paper	NN
18542	956	11	,	,	,
18542	956	12	and	and	CC
18542	956	13	bake	bake	VB
18542	956	14	,	,	,
18542	956	15	basting	baste	VBG
18542	956	16	often	often	RB
18542	956	17	.	.	.
18542	957	1	When	when	WRB
18542	957	2	nearly	nearly	RB
18542	957	3	done	do	VBN
18542	957	4	,	,	,
18542	957	5	sprinkle	sprinkle	VB
18542	957	6	with	with	IN
18542	957	7	bread	bread	NN
18542	957	8	-	-	HYPH
18542	957	9	crumbs	crumb	NNS
18542	957	10	and	and	CC
18542	957	11	dot	dot	NN
18542	957	12	with	with	IN
18542	957	13	butter	butter	NN
18542	957	14	,	,	,
18542	957	15	and	and	CC
18542	957	16	bake	bake	VB
18542	957	17	until	until	IN
18542	957	18	brown	brown	NNP
18542	957	19	.	.	.
18542	958	1	Take	take	VB
18542	958	2	up	up	RP
18542	958	3	the	the	DT
18542	958	4	fish	fish	NN
18542	958	5	carefully	carefully	RB
18542	958	6	,	,	,
18542	958	7	[	[	-LRB-
18542	958	8	Page	page	NN
18542	958	9	92	92	CD
18542	958	10	]	]	-RRB-
18542	958	11	add	add	VBP
18542	958	12	a	a	DT
18542	958	13	teaspoonful	teaspoonful	JJ
18542	958	14	of	of	IN
18542	958	15	beef	beef	NN
18542	958	16	extract	extract	NN
18542	958	17	and	and	CC
18542	958	18	a	a	DT
18542	958	19	little	little	JJ
18542	958	20	anchovy	anchovy	JJ
18542	958	21	paste	paste	NN
18542	958	22	to	to	IN
18542	958	23	the	the	DT
18542	958	24	liquor	liquor	NN
18542	958	25	in	in	IN
18542	958	26	the	the	DT
18542	958	27	baking	baking	NN
18542	958	28	-	-	HYPH
18542	958	29	pan	pan	NN
18542	958	30	,	,	,
18542	958	31	strain	strain	VB
18542	958	32	,	,	,
18542	958	33	add	add	VB
18542	958	34	two	two	CD
18542	958	35	tablespoonfuls	tablespoonful	NNS
18542	958	36	of	of	IN
18542	958	37	butter	butter	NN
18542	958	38	and	and	CC
18542	958	39	the	the	DT
18542	958	40	juice	juice	NN
18542	958	41	of	of	IN
18542	958	42	half	half	PDT
18542	958	43	a	a	DT
18542	958	44	lemon	lemon	NN
18542	958	45	,	,	,
18542	958	46	bring	bring	VB
18542	958	47	to	to	IN
18542	958	48	the	the	DT
18542	958	49	boil	boil	NN
18542	958	50	,	,	,
18542	958	51	pour	pour	VBP
18542	958	52	over	over	IN
18542	958	53	the	the	DT
18542	958	54	fish	fish	NN
18542	958	55	,	,	,
18542	958	56	and	and	CC
18542	958	57	serve	serve	VB
18542	958	58	.	.	.
18542	959	1	BAKED	baked	JJ
18542	959	2	CODFISH	CODFISH	NNS
18542	959	3	--	--	:
18542	959	4	III	III	NNP
18542	959	5	Prepare	Prepare	NNP
18542	959	6	according	accord	VBG
18542	959	7	to	to	IN
18542	959	8	directions	direction	NNS
18542	959	9	given	give	VBN
18542	959	10	for	for	IN
18542	959	11	Baked	Baked	NNP
18542	959	12	Codfish	Codfish	NNP
18542	959	13	--	--	:
18542	959	14	I	-PRON-	PRP
18542	959	15	,	,	,
18542	959	16	adding	add	VBG
18542	959	17	a	a	DT
18542	959	18	pint	pint	NN
18542	959	19	of	of	IN
18542	959	20	parboiled	parboil	VBN
18542	959	21	oysters	oyster	NNS
18542	959	22	to	to	IN
18542	959	23	the	the	DT
18542	959	24	sauce	sauce	NN
18542	959	25	.	.	.
18542	960	1	BAKED	BAKED	NNP
18542	960	2	SALT	salt	NN
18542	960	3	CODFISH	CODFISH	NNS
18542	960	4	Prepare	prepare	VBP
18542	960	5	the	the	DT
18542	960	6	fish	fish	NN
18542	960	7	according	accord	VBG
18542	960	8	to	to	IN
18542	960	9	directions	direction	NNS
18542	960	10	given	give	VBN
18542	960	11	in	in	IN
18542	960	12	the	the	DT
18542	960	13	recipe	recipe	NN
18542	960	14	for	for	IN
18542	960	15	Boiled	Boiled	NNP
18542	960	16	Salted	Salted	NNP
18542	960	17	Cod	Cod	NNP
18542	960	18	.	.	.
18542	961	1	Mix	mix	VB
18542	961	2	with	with	IN
18542	961	3	an	an	DT
18542	961	4	equal	equal	JJ
18542	961	5	quantity	quantity	NN
18542	961	6	of	of	IN
18542	961	7	mashed	mashed	JJ
18542	961	8	potatoes	potato	NNS
18542	961	9	,	,	,
18542	961	10	season	season	NN
18542	961	11	,	,	,
18542	961	12	add	add	VB
18542	961	13	two	two	CD
18542	961	14	tablespoonfuls	tablespoonful	NNS
18542	961	15	of	of	IN
18542	961	16	melted	melted	JJ
18542	961	17	butter	butter	NN
18542	961	18	and	and	CC
18542	961	19	enough	enough	JJ
18542	961	20	hot	hot	JJ
18542	961	21	milk	milk	NN
18542	961	22	to	to	TO
18542	961	23	make	make	VB
18542	961	24	very	very	RB
18542	961	25	soft	soft	JJ
18542	961	26	.	.	.
18542	962	1	Put	put	VB
18542	962	2	into	into	IN
18542	962	3	a	a	DT
18542	962	4	buttered	butter	VBN
18542	962	5	baking	baking	NN
18542	962	6	-	-	HYPH
18542	962	7	dish	dish	NN
18542	962	8	,	,	,
18542	962	9	rub	rub	VB
18542	962	10	with	with	IN
18542	962	11	butter	butter	NN
18542	962	12	,	,	,
18542	962	13	and	and	CC
18542	962	14	bake	bake	VB
18542	962	15	until	until	IN
18542	962	16	brown	brown	NNP
18542	962	17	.	.	.
18542	963	1	Serve	serve	VB
18542	963	2	with	with	IN
18542	963	3	Cream	Cream	NNP
18542	963	4	or	or	CC
18542	963	5	Drawn	Drawn	NNP
18542	963	6	-	-	HYPH
18542	963	7	Butter	Butter	NNP
18542	963	8	Sauce	Sauce	NNP
18542	963	9	.	.	.
18542	964	1	CREAMED	CREAMED	NNS
18542	964	2	AND	and	CC
18542	964	3	BAKED	baked	NN
18542	964	4	CODFISH	CODFISH	NNS
18542	964	5	Put	put	VBP
18542	964	6	into	into	IN
18542	964	7	a	a	DT
18542	964	8	stoneware	stoneware	NN
18542	964	9	platter	platter	NN
18542	964	10	creamed	cream	VBD
18542	964	11	codfish	codfish	JJ
18542	964	12	prepared	prepare	VBN
18542	964	13	according	accord	VBG
18542	964	14	to	to	IN
18542	964	15	directions	direction	NNS
18542	964	16	elsewhere	elsewhere	RB
18542	964	17	given	give	VBN
18542	964	18	,	,	,
18542	964	19	and	and	CC
18542	964	20	surround	surround	VB
18542	964	21	with	with	IN
18542	964	22	a	a	DT
18542	964	23	border	border	NN
18542	964	24	of	of	IN
18542	964	25	mashed	mash	VBN
18542	964	26	potatoes	potato	NNS
18542	964	27	beaten	beat	VBN
18542	964	28	light	light	NN
18542	964	29	with	with	IN
18542	964	30	an	an	DT
18542	964	31	egg	egg	NN
18542	964	32	.	.	.
18542	965	1	Cover	cover	VB
18542	965	2	with	with	IN
18542	965	3	crumbs	crumb	NNS
18542	965	4	,	,	,
18542	965	5	dot	dot	VBP
18542	965	6	with	with	IN
18542	965	7	butter	butter	NN
18542	965	8	,	,	,
18542	965	9	and	and	CC
18542	965	10	brown	brown	NNP
18542	965	11	in	in	IN
18542	965	12	the	the	DT
18542	965	13	oven	oven	NN
18542	965	14	.	.	.
18542	966	1	[	[	-LRB-
18542	966	2	Page	page	NN
18542	966	3	93	93	CD
18542	966	4	]	]	-RRB-
18542	966	5	BAKED	BAKED	NNP
18542	966	6	CODFISH	codfish	NN
18542	966	7	À	à	NN
18542	966	8	LA	LA	NNP
18542	966	9	MONTREAL	MONTREAL	NNP
18542	966	10	Butter	Butter	NNP
18542	966	11	a	a	DT
18542	966	12	baking	baking	NN
18542	966	13	-	-	HYPH
18542	966	14	dish	dish	NN
18542	966	15	and	and	CC
18542	966	16	put	put	VBD
18542	966	17	in	in	IN
18542	966	18	the	the	DT
18542	966	19	centre	centre	NN
18542	966	20	a	a	DT
18542	966	21	large	large	JJ
18542	966	22	piece	piece	NN
18542	966	23	of	of	IN
18542	966	24	prepared	prepared	JJ
18542	966	25	codfish	codfish	NN
18542	966	26	.	.	.
18542	967	1	Surround	surround	VB
18542	967	2	with	with	IN
18542	967	3	boiled	boil	VBN
18542	967	4	potatoes	potato	NNS
18542	967	5	,	,	,
18542	967	6	rub	rub	VB
18542	967	7	all	all	RB
18542	967	8	thoroughly	thoroughly	RB
18542	967	9	with	with	IN
18542	967	10	butter	butter	NN
18542	967	11	,	,	,
18542	967	12	season	season	NN
18542	967	13	with	with	IN
18542	967	14	pepper	pepper	NN
18542	967	15	and	and	CC
18542	967	16	salt	salt	NN
18542	967	17	,	,	,
18542	967	18	and	and	CC
18542	967	19	bake	bake	VB
18542	967	20	in	in	RP
18542	967	21	the	the	DT
18542	967	22	oven	oven	NN
18542	967	23	,	,	,
18542	967	24	basting	baste	VBG
18542	967	25	frequently	frequently	RB
18542	967	26	.	.	.
18542	968	1	Serve	serve	VB
18542	968	2	in	in	IN
18542	968	3	the	the	DT
18542	968	4	same	same	JJ
18542	968	5	dish	dish	NN
18542	968	6	,	,	,
18542	968	7	sprinkling	sprinkle	VBG
18542	968	8	with	with	IN
18542	968	9	minced	mince	VBN
18542	968	10	parsley	parsley	NNP
18542	968	11	.	.	.
18542	969	1	BAKED	BAKED	NNP
18542	969	2	CODFISH	CODFISH	NNP
18542	969	3	À	à	NN
18542	969	4	LA	LA	NNP
18542	969	5	NANTUCKET	NANTUCKET	NNP
18542	969	6	Prepare	prepare	VBP
18542	969	7	a	a	DT
18542	969	8	stuffing	stuffing	NN
18542	969	9	of	of	IN
18542	969	10	one	one	CD
18542	969	11	cupful	cupful	NN
18542	969	12	of	of	IN
18542	969	13	cracker	cracker	NN
18542	969	14	crumbs	crumb	VBZ
18542	969	15	,	,	,
18542	969	16	one	one	CD
18542	969	17	cupful	cupful	NN
18542	969	18	of	of	IN
18542	969	19	oysters	oyster	NNS
18542	969	20	,	,	,
18542	969	21	one	one	CD
18542	969	22	quarter	quarter	NN
18542	969	23	of	of	IN
18542	969	24	a	a	DT
18542	969	25	cupful	cupful	NN
18542	969	26	of	of	IN
18542	969	27	melted	melted	JJ
18542	969	28	butter	butter	NN
18542	969	29	,	,	,
18542	969	30	and	and	CC
18542	969	31	salt	salt	NN
18542	969	32	,	,	,
18542	969	33	pepper	pepper	NN
18542	969	34	,	,	,
18542	969	35	minced	mince	VBD
18542	969	36	parsley	parsley	NNP
18542	969	37	,	,	,
18542	969	38	and	and	CC
18542	969	39	lemon	lemon	NN
18542	969	40	-	-	HYPH
18542	969	41	juice	juice	NN
18542	969	42	to	to	TO
18542	969	43	season	season	VB
18542	969	44	.	.	.
18542	970	1	Clean	clean	VB
18542	970	2	a	a	DT
18542	970	3	four	four	CD
18542	970	4	-	-	HYPH
18542	970	5	pound	pound	NN
18542	970	6	cod	cod	NN
18542	970	7	,	,	,
18542	970	8	sprinkle	sprinkle	VBP
18542	970	9	with	with	IN
18542	970	10	salt	salt	NN
18542	970	11	and	and	CC
18542	970	12	pepper	pepper	NN
18542	970	13	,	,	,
18542	970	14	brush	brush	NN
18542	970	15	over	over	RP
18542	970	16	with	with	IN
18542	970	17	lemon	lemon	NN
18542	970	18	-	-	HYPH
18542	970	19	juice	juice	NN
18542	970	20	,	,	,
18542	970	21	stuff	stuff	NN
18542	970	22	,	,	,
18542	970	23	and	and	CC
18542	970	24	sew	sew	NN
18542	970	25	.	.	.
18542	971	1	Rub	rub	VB
18542	971	2	with	with	IN
18542	971	3	butter	butter	NN
18542	971	4	,	,	,
18542	971	5	sprinkle	sprinkle	VB
18542	971	6	with	with	IN
18542	971	7	crumbs	crumb	NNS
18542	971	8	,	,	,
18542	971	9	and	and	CC
18542	971	10	add	add	VB
18542	971	11	sufficient	sufficient	JJ
18542	971	12	boiling	boiling	NN
18542	971	13	water	water	NN
18542	971	14	to	to	TO
18542	971	15	keep	keep	VB
18542	971	16	from	from	IN
18542	971	17	burning	burn	VBG
18542	971	18	.	.	.
18542	972	1	Bake	bake	VB
18542	972	2	until	until	IN
18542	972	3	done	do	VBN
18542	972	4	,	,	,
18542	972	5	basting	baste	VBG
18542	972	6	as	as	IN
18542	972	7	required	require	VBN
18542	972	8	.	.	.
18542	973	1	BAKED	baked	JJ
18542	973	2	CODFISH	CODFISH	NNS
18542	973	3	WITH	with	IN
18542	973	4	CHEESE	CHEESE	NNP
18542	973	5	SAUCE	SAUCE	NNP
18542	973	6	Rub	rub	VBP
18542	973	7	the	the	DT
18542	973	8	fish	fish	NN
18542	973	9	with	with	IN
18542	973	10	butter	butter	NN
18542	973	11	and	and	CC
18542	973	12	lemon	lemon	NN
18542	973	13	-	-	HYPH
18542	973	14	juice	juice	NN
18542	973	15	,	,	,
18542	973	16	put	put	VBD
18542	973	17	it	-PRON-	PRP
18542	973	18	on	on	IN
18542	973	19	the	the	DT
18542	973	20	grating	grating	NN
18542	973	21	in	in	IN
18542	973	22	the	the	DT
18542	973	23	baking	baking	NN
18542	973	24	-	-	HYPH
18542	973	25	pan	pan	NN
18542	973	26	,	,	,
18542	973	27	season	season	NN
18542	973	28	with	with	IN
18542	973	29	salt	salt	NN
18542	973	30	and	and	CC
18542	973	31	pepper	pepper	NN
18542	973	32	,	,	,
18542	973	33	and	and	CC
18542	973	34	bake	bake	VB
18542	973	35	,	,	,
18542	973	36	pouring	pour	VBG
18542	973	37	a	a	DT
18542	973	38	cupful	cupful	NN
18542	973	39	of	of	IN
18542	973	40	white	white	JJ
18542	973	41	stock	stock	NN
18542	973	42	under	under	IN
18542	973	43	the	the	DT
18542	973	44	grating	grating	NN
18542	973	45	.	.	.
18542	974	1	Take	take	VB
18542	974	2	up	up	RP
18542	974	3	the	the	DT
18542	974	4	fish	fish	NN
18542	974	5	,	,	,
18542	974	6	cover	cover	VBP
18542	974	7	with	with	IN
18542	974	8	crumbs	crumb	NNS
18542	974	9	,	,	,
18542	974	10	dot	dot	VBP
18542	974	11	with	with	IN
18542	974	12	butter	butter	NN
18542	974	13	,	,	,
18542	974	14	and	and	CC
18542	974	15	brown	brown	NNP
18542	974	16	in	in	IN
18542	974	17	the	the	DT
18542	974	18	oven	oven	NN
18542	974	19	.	.	.
18542	975	1	Strain	strain	VB
18542	975	2	the	the	DT
18542	975	3	liquid	liquid	NN
18542	975	4	,	,	,
18542	975	5	thicken	thicken	VBN
18542	975	6	with	with	IN
18542	975	7	butter	butter	NN
18542	975	8	rolled	roll	VBN
18542	975	9	in	in	IN
18542	975	10	flour	flour	NN
18542	975	11	,	,	,
18542	975	12	and	and	CC
18542	975	13	season	season	NN
18542	975	14	with	with	IN
18542	975	15	lemon	lemon	NN
18542	975	16	-	-	HYPH
18542	975	17	juice	juice	NN
18542	975	18	,	,	,
18542	975	19	grated	grate	VBD
18542	975	20	onion	onion	NN
18542	975	21	,	,	,
18542	975	22	and	and	CC
18542	975	23	four	four	CD
18542	975	24	tablespoonfuls	tablespoonful	NNS
18542	975	25	of	of	IN
18542	975	26	grated	grate	VBN
18542	975	27	[	[	-LRB-
18542	975	28	Page	page	NN
18542	975	29	94	94	CD
18542	975	30	]	]	-RRB-
18542	975	31	Parmesan	Parmesan	NNP
18542	975	32	cheese	cheese	NN
18542	975	33	.	.	.
18542	976	1	Bring	bring	VB
18542	976	2	to	to	IN
18542	976	3	the	the	DT
18542	976	4	boil	boil	NN
18542	976	5	and	and	CC
18542	976	6	serve	serve	VB
18542	976	7	poured	pour	VBN
18542	976	8	around	around	RP
18542	976	9	the	the	DT
18542	976	10	fish	fish	NN
18542	976	11	.	.	.
18542	977	1	QUICK	quick	JJ
18542	977	2	BAKED	BAKED	NNS
18542	977	3	CODFISH	CODFISH	NNS
18542	977	4	Put	put	VBP
18542	977	5	a	a	DT
18542	977	6	thick	thick	JJ
18542	977	7	slice	slice	NN
18542	977	8	of	of	IN
18542	977	9	codfish	codfish	NN
18542	977	10	into	into	IN
18542	977	11	a	a	DT
18542	977	12	baking	baking	NN
18542	977	13	-	-	HYPH
18542	977	14	pan	pan	NN
18542	977	15	.	.	.
18542	978	1	Rub	rub	VB
18542	978	2	with	with	IN
18542	978	3	butter	butter	NN
18542	978	4	,	,	,
18542	978	5	season	season	NN
18542	978	6	with	with	IN
18542	978	7	pepper	pepper	NN
18542	978	8	and	and	CC
18542	978	9	salt	salt	NN
18542	978	10	,	,	,
18542	978	11	and	and	CC
18542	978	12	add	add	VB
18542	978	13	sufficient	sufficient	JJ
18542	978	14	boiling	boiling	NN
18542	978	15	water	water	NN
18542	978	16	to	to	TO
18542	978	17	moisten	moisten	VB
18542	978	18	.	.	.
18542	979	1	Bake	bake	VB
18542	979	2	for	for	IN
18542	979	3	half	half	PDT
18542	979	4	an	an	DT
18542	979	5	hour	hour	NN
18542	979	6	,	,	,
18542	979	7	basting	baste	VBG
18542	979	8	frequently	frequently	RB
18542	979	9	.	.	.
18542	980	1	Thicken	Thicken	NNP
18542	980	2	the	the	DT
18542	980	3	gravy	gravy	NN
18542	980	4	with	with	IN
18542	980	5	butter	butter	NN
18542	980	6	and	and	CC
18542	980	7	flour	flour	NN
18542	980	8	,	,	,
18542	980	9	pour	pour	VB
18542	980	10	over	over	IN
18542	980	11	the	the	DT
18542	980	12	fish	fish	NN
18542	980	13	,	,	,
18542	980	14	and	and	CC
18542	980	15	serve	serve	VB
18542	980	16	.	.	.
18542	981	1	BAKED	BAKED	NNP
18542	981	2	ROCK	ROCK	NNP
18542	981	3	COD	cod	VBP
18542	981	4	WITH	with	IN
18542	981	5	DRESSING	dress	VBG
18542	981	6	Season	season	NN
18542	981	7	bread	bread	NN
18542	981	8	-	-	HYPH
18542	981	9	crumbs	crumb	NNS
18542	981	10	with	with	IN
18542	981	11	grated	grate	VBN
18542	981	12	onion	onion	NN
18542	981	13	,	,	,
18542	981	14	sage	sage	NN
18542	981	15	,	,	,
18542	981	16	salt	salt	NN
18542	981	17	,	,	,
18542	981	18	and	and	CC
18542	981	19	pepper	pepper	NN
18542	981	20	.	.	.
18542	982	1	Add	add	VB
18542	982	2	a	a	DT
18542	982	3	tablespoonful	tablespoonful	NN
18542	982	4	of	of	IN
18542	982	5	butter	butter	NN
18542	982	6	broken	break	VBN
18542	982	7	into	into	IN
18542	982	8	bits	bit	NNS
18542	982	9	,	,	,
18542	982	10	and	and	CC
18542	982	11	sufficient	sufficient	JJ
18542	982	12	milk	milk	NN
18542	982	13	to	to	TO
18542	982	14	moisten	moisten	VB
18542	982	15	.	.	.
18542	983	1	Fill	fill	VB
18542	983	2	and	and	CC
18542	983	3	sew	sew	VB
18542	983	4	up	up	RP
18542	983	5	the	the	DT
18542	983	6	fish	fish	NN
18542	983	7	.	.	.
18542	984	1	Lay	Lay	NNP
18542	984	2	in	in	IN
18542	984	3	a	a	DT
18542	984	4	baking	baking	NN
18542	984	5	-	-	HYPH
18542	984	6	pan	pan	NN
18542	984	7	on	on	IN
18542	984	8	thin	thin	JJ
18542	984	9	slices	slice	NNS
18542	984	10	of	of	IN
18542	984	11	salt	salt	NN
18542	984	12	pork	pork	NN
18542	984	13	,	,	,
18542	984	14	rub	rub	VB
18542	984	15	with	with	IN
18542	984	16	butter	butter	NN
18542	984	17	,	,	,
18542	984	18	and	and	CC
18542	984	19	cover	cover	VB
18542	984	20	with	with	IN
18542	984	21	thin	thin	JJ
18542	984	22	slices	slice	NNS
18542	984	23	of	of	IN
18542	984	24	pork	pork	NN
18542	984	25	.	.	.
18542	985	1	Pour	pour	VB
18542	985	2	over	over	IN
18542	985	3	two	two	CD
18542	985	4	tablespoonfuls	tablespoonful	NNS
18542	985	5	of	of	IN
18542	985	6	tomato	tomato	NNP
18542	985	7	catsup	catsup	NN
18542	985	8	and	and	CC
18542	985	9	half	half	PDT
18542	985	10	a	a	DT
18542	985	11	cupful	cupful	NN
18542	985	12	of	of	IN
18542	985	13	boiling	boil	VBG
18542	985	14	water	water	NN
18542	985	15	.	.	.
18542	986	1	Bake	bake	VB
18542	986	2	for	for	IN
18542	986	3	an	an	DT
18542	986	4	hour	hour	NN
18542	986	5	,	,	,
18542	986	6	basting	baste	VBG
18542	986	7	frequently	frequently	RB
18542	986	8	.	.	.
18542	987	1	BAKED	BAKED	NNP
18542	987	2	COD	COD	NNP
18542	987	3	À	À	NNP
18542	987	4	LA	LA	NNP
18542	987	5	BEDFORD	BEDFORD	NNP
18542	987	6	Soak	Soak	NNP
18542	987	7	the	the	DT
18542	987	8	cleaned	clean	VBN
18542	987	9	fish	fish	NN
18542	987	10	for	for	IN
18542	987	11	two	two	CD
18542	987	12	hours	hour	NNS
18542	987	13	in	in	IN
18542	987	14	olive	olive	JJ
18542	987	15	-	-	HYPH
18542	987	16	oil	oil	NN
18542	987	17	seasoned	season	VBN
18542	987	18	with	with	IN
18542	987	19	salt	salt	NN
18542	987	20	,	,	,
18542	987	21	pepper	pepper	NN
18542	987	22	,	,	,
18542	987	23	and	and	CC
18542	987	24	Worcestershire	Worcestershire	NNP
18542	987	25	.	.	.
18542	988	1	Drain	drain	VB
18542	988	2	and	and	CC
18542	988	3	put	put	VBD
18542	988	4	into	into	IN
18542	988	5	a	a	DT
18542	988	6	baking	baking	NN
18542	988	7	-	-	HYPH
18542	988	8	dish	dish	NN
18542	988	9	,	,	,
18542	988	10	rub	rub	VB
18542	988	11	with	with	IN
18542	988	12	butter	butter	NN
18542	988	13	,	,	,
18542	988	14	and	and	CC
18542	988	15	sprinkle	sprinkle	VB
18542	988	16	with	with	IN
18542	988	17	crumbs	crumb	NNS
18542	988	18	.	.	.
18542	989	1	Add	add	VB
18542	989	2	two	two	CD
18542	989	3	wineglassfuls	wineglassful	NNS
18542	989	4	[	[	-LRB-
18542	989	5	Page	page	NN
18542	989	6	95	95	CD
18542	989	7	]	]	-RRB-
18542	989	8	of	of	IN
18542	989	9	Catawba	Catawba	NNP
18542	989	10	wine	wine	NN
18542	989	11	and	and	CC
18542	989	12	two	two	CD
18542	989	13	cupfuls	cupful	NNS
18542	989	14	of	of	IN
18542	989	15	oyster	oyster	JJ
18542	989	16	liquor	liquor	NN
18542	989	17	.	.	.
18542	990	1	Cover	cover	VB
18542	990	2	with	with	IN
18542	990	3	buttered	butter	VBN
18542	990	4	paper	paper	NN
18542	990	5	and	and	CC
18542	990	6	bake	bake	NN
18542	990	7	for	for	IN
18542	990	8	forty	forty	CD
18542	990	9	minutes	minute	NNS
18542	990	10	.	.	.
18542	991	1	Take	take	VB
18542	991	2	up	up	RP
18542	991	3	the	the	DT
18542	991	4	fish	fish	NN
18542	991	5	,	,	,
18542	991	6	thicken	thicken	VB
18542	991	7	the	the	DT
18542	991	8	sauce	sauce	NN
18542	991	9	with	with	IN
18542	991	10	butter	butter	NN
18542	991	11	and	and	CC
18542	991	12	flour	flour	NN
18542	991	13	,	,	,
18542	991	14	season	season	NN
18542	991	15	with	with	IN
18542	991	16	lemon	lemon	NN
18542	991	17	-	-	HYPH
18542	991	18	juice	juice	NN
18542	991	19	and	and	CC
18542	991	20	minced	mince	VBD
18542	991	21	parsley	parsley	NNP
18542	991	22	,	,	,
18542	991	23	pour	pour	VB
18542	991	24	around	around	IN
18542	991	25	the	the	DT
18542	991	26	fish	fish	NN
18542	991	27	,	,	,
18542	991	28	and	and	CC
18542	991	29	serve	serve	VB
18542	991	30	.	.	.
18542	992	1	BAKED	baked	JJ
18542	992	2	CODFISH	CODFISH	NNS
18542	992	3	WITH	with	IN
18542	992	4	CREAM	cream	NN
18542	992	5	Parboil	Parboil	NNP
18542	992	6	part	part	NN
18542	992	7	of	of	IN
18542	992	8	a	a	DT
18542	992	9	codfish	codfish	NN
18542	992	10	in	in	IN
18542	992	11	salted	salted	JJ
18542	992	12	water	water	NN
18542	992	13	.	.	.
18542	993	1	Remove	remove	VB
18542	993	2	the	the	DT
18542	993	3	bones	bone	NNS
18542	993	4	and	and	CC
18542	993	5	put	put	VB
18542	993	6	the	the	DT
18542	993	7	pieces	piece	NNS
18542	993	8	into	into	IN
18542	993	9	a	a	DT
18542	993	10	baking	baking	NN
18542	993	11	-	-	HYPH
18542	993	12	dish	dish	NN
18542	993	13	in	in	IN
18542	993	14	layers	layer	NNS
18542	993	15	with	with	IN
18542	993	16	Cream	Cream	NNP
18542	993	17	Sauce	Sauce	NNP
18542	993	18	and	and	CC
18542	993	19	seasoning	seasoning	NN
18542	993	20	between	between	IN
18542	993	21	.	.	.
18542	994	1	Cover	cover	VB
18542	994	2	with	with	IN
18542	994	3	crumbs	crumb	NNS
18542	994	4	,	,	,
18542	994	5	dot	dot	VBP
18542	994	6	with	with	IN
18542	994	7	butter	butter	NN
18542	994	8	,	,	,
18542	994	9	sprinkle	sprinkle	VB
18542	994	10	with	with	IN
18542	994	11	grated	grate	VBN
18542	994	12	nutmeg	nutmeg	NNS
18542	994	13	,	,	,
18542	994	14	and	and	CC
18542	994	15	bake	bake	VB
18542	994	16	.	.	.
18542	995	1	BOILED	BOILED	NNP
18542	995	2	SALT	SALT	NNPS
18542	995	3	CODFISH	CODFISH	NNS
18542	995	4	--	--	:
18542	995	5	I	-PRON-	PRP
18542	995	6	Soak	soak	VBP
18542	995	7	two	two	CD
18542	995	8	pounds	pound	NNS
18542	995	9	of	of	IN
18542	995	10	salted	salted	JJ
18542	995	11	cod	cod	NN
18542	995	12	over	over	IN
18542	995	13	night	night	NN
18542	995	14	,	,	,
18542	995	15	put	put	VBN
18542	995	16	into	into	IN
18542	995	17	fresh	fresh	JJ
18542	995	18	water	water	NN
18542	995	19	,	,	,
18542	995	20	bring	bring	VB
18542	995	21	to	to	IN
18542	995	22	the	the	DT
18542	995	23	boil	boil	NN
18542	995	24	and	and	CC
18542	995	25	serve	serve	VB
18542	995	26	with	with	IN
18542	995	27	melted	melted	JJ
18542	995	28	butter	butter	NN
18542	995	29	.	.	.
18542	996	1	BOILED	BOILED	NNP
18542	996	2	SALT	SALT	NNP
18542	996	3	CODFISH	CODFISH	NNS
18542	996	4	--	--	:
18542	996	5	II	II	NNP
18542	996	6	Soak	soak	VB
18542	996	7	the	the	DT
18542	996	8	fish	fish	NN
18542	996	9	over	over	IN
18542	996	10	night	night	NN
18542	996	11	,	,	,
18542	996	12	change	change	VB
18542	996	13	the	the	DT
18542	996	14	water	water	NN
18542	996	15	,	,	,
18542	996	16	and	and	CC
18542	996	17	simmer	simmer	NN
18542	996	18	until	until	IN
18542	996	19	done	do	VBN
18542	996	20	.	.	.
18542	997	1	Serve	serve	VB
18542	997	2	with	with	IN
18542	997	3	a	a	DT
18542	997	4	Drawn	Drawn	NNP
18542	997	5	-	-	HYPH
18542	997	6	Butter	Butter	NNP
18542	997	7	Sauce	Sauce	NNP
18542	997	8	.	.	.
18542	998	1	BOILED	BOILED	NNP
18542	998	2	SALTED	salt	VBN
18542	998	3	CODFISH	CODFISH	NNS
18542	998	4	WITH	with	IN
18542	998	5	EGG	EGG	NNP
18542	998	6	SAUCE	SAUCE	VBN
18542	998	7	Prepare	prepare	VBP
18542	998	8	the	the	DT
18542	998	9	fish	fish	NN
18542	998	10	according	accord	VBG
18542	998	11	to	to	IN
18542	998	12	directions	direction	NNS
18542	998	13	given	give	VBN
18542	998	14	in	in	IN
18542	998	15	the	the	DT
18542	998	16	preceding	precede	VBG
18542	998	17	recipe	recipe	NN
18542	998	18	.	.	.
18542	999	1	Cook	cook	VB
18542	999	2	one	one	CD
18542	999	3	teaspoonful	teaspoonful	JJ
18542	999	4	[	[	-LRB-
18542	999	5	Page	page	NN
18542	999	6	96	96	CD
18542	999	7	]	]	-RRB-
18542	999	8	of	of	IN
18542	999	9	corn	corn	NN
18542	999	10	-	-	HYPH
18542	999	11	meal	meal	NN
18542	999	12	until	until	IN
18542	999	13	thick	thick	JJ
18542	999	14	in	in	IN
18542	999	15	one	one	CD
18542	999	16	cupful	cupful	NN
18542	999	17	of	of	IN
18542	999	18	milk	milk	NN
18542	999	19	,	,	,
18542	999	20	add	add	VB
18542	999	21	one	one	CD
18542	999	22	cupful	cupful	NN
18542	999	23	of	of	IN
18542	999	24	mashed	mashed	JJ
18542	999	25	potatoes	potato	NNS
18542	999	26	,	,	,
18542	999	27	the	the	DT
18542	999	28	codfish	codfish	NN
18542	999	29	chopped	chop	VBN
18542	999	30	,	,	,
18542	999	31	two	two	CD
18542	999	32	tablespoonfuls	tablespoonful	NNS
18542	999	33	of	of	IN
18542	999	34	butter	butter	NN
18542	999	35	,	,	,
18542	999	36	two	two	CD
18542	999	37	well	well	RB
18542	999	38	-	-	HYPH
18542	999	39	beaten	beat	VBN
18542	999	40	eggs	egg	NNS
18542	999	41	,	,	,
18542	999	42	and	and	CC
18542	999	43	pepper	pepper	NN
18542	999	44	to	to	IN
18542	999	45	taste	taste	NN
18542	999	46	.	.	.
18542	1000	1	Prepare	prepare	VB
18542	1000	2	an	an	DT
18542	1000	3	Egg	Egg	NNP
18542	1000	4	Sauce	Sauce	NNP
18542	1000	5	,	,	,
18542	1000	6	pour	pour	VBP
18542	1000	7	over	over	IN
18542	1000	8	the	the	DT
18542	1000	9	fish	fish	NN
18542	1000	10	,	,	,
18542	1000	11	and	and	CC
18542	1000	12	serve	serve	VB
18542	1000	13	.	.	.
18542	1001	1	BOILED	boiled	NN
18542	1001	2	CODFISH	CODFISH	NNS
18542	1001	3	WITH	with	IN
18542	1001	4	OYSTER	OYSTER	NNP
18542	1001	5	SAUCE	SAUCE	VBN
18542	1001	6	Boil	Boil	NNP
18542	1001	7	the	the	DT
18542	1001	8	fish	fish	NN
18542	1001	9	in	in	IN
18542	1001	10	salted	salt	VBN
18542	1001	11	water	water	NN
18542	1001	12	,	,	,
18542	1001	13	seasoned	season	VBN
18542	1001	14	with	with	IN
18542	1001	15	pepper	pepper	NN
18542	1001	16	,	,	,
18542	1001	17	cloves	clove	NNS
18542	1001	18	,	,	,
18542	1001	19	and	and	CC
18542	1001	20	lemon	lemon	NN
18542	1001	21	peel	peel	NN
18542	1001	22	.	.	.
18542	1002	1	Prepare	prepare	VB
18542	1002	2	a	a	DT
18542	1002	3	Cream	Cream	NNP
18542	1002	4	Sauce	Sauce	NNP
18542	1002	5	,	,	,
18542	1002	6	and	and	CC
18542	1002	7	cook	cook	VB
18542	1002	8	oysters	oyster	NNS
18542	1002	9	in	in	IN
18542	1002	10	it	-PRON-	PRP
18542	1002	11	until	until	IN
18542	1002	12	the	the	DT
18542	1002	13	edges	edge	NNS
18542	1002	14	curl	curl	NN
18542	1002	15	,	,	,
18542	1002	16	pour	pour	VBP
18542	1002	17	over	over	IN
18542	1002	18	the	the	DT
18542	1002	19	fish	fish	NN
18542	1002	20	,	,	,
18542	1002	21	and	and	CC
18542	1002	22	serve	serve	VB
18542	1002	23	.	.	.
18542	1003	1	BOILED	boiled	NN
18542	1003	2	CODFISH	CODFISH	NNS
18542	1003	3	WITH	with	IN
18542	1003	4	CREAM	cream	NN
18542	1003	5	SAUCE	SAUCE	VBN
18542	1003	6	Boil	Boil	NNP
18542	1003	7	the	the	DT
18542	1003	8	codfish	codfish	NN
18542	1003	9	slowly	slowly	RB
18542	1003	10	in	in	IN
18542	1003	11	salted	salted	JJ
18542	1003	12	water	water	NN
18542	1003	13	.	.	.
18542	1004	1	Melt	melt	NN
18542	1004	2	two	two	CD
18542	1004	3	tablespoonfuls	tablespoonful	NNS
18542	1004	4	of	of	IN
18542	1004	5	butter	butter	NN
18542	1004	6	,	,	,
18542	1004	7	add	add	VB
18542	1004	8	two	two	CD
18542	1004	9	tablespoonfuls	tablespoonful	NNS
18542	1004	10	of	of	IN
18542	1004	11	flour	flour	NN
18542	1004	12	,	,	,
18542	1004	13	and	and	CC
18542	1004	14	cook	cook	VB
18542	1004	15	thoroughly	thoroughly	RB
18542	1004	16	.	.	.
18542	1005	1	Add	add	VB
18542	1005	2	two	two	CD
18542	1005	3	cupfuls	cupful	NNS
18542	1005	4	of	of	IN
18542	1005	5	cream	cream	NN
18542	1005	6	and	and	CC
18542	1005	7	cook	cook	NN
18542	1005	8	until	until	IN
18542	1005	9	thick	thick	JJ
18542	1005	10	,	,	,
18542	1005	11	stirring	stir	VBG
18542	1005	12	constantly	constantly	RB
18542	1005	13	.	.	.
18542	1006	1	Add	add	VB
18542	1006	2	salt	salt	NN
18542	1006	3	,	,	,
18542	1006	4	pepper	pepper	NN
18542	1006	5	,	,	,
18542	1006	6	and	and	CC
18542	1006	7	anchovy	anchovy	JJ
18542	1006	8	paste	paste	NN
18542	1006	9	to	to	IN
18542	1006	10	season	season	NN
18542	1006	11	,	,	,
18542	1006	12	pour	pour	VB
18542	1006	13	over	over	IN
18542	1006	14	the	the	DT
18542	1006	15	fish	fish	NN
18542	1006	16	.	.	.
18542	1007	1	sprinkle	sprinkle	VB
18542	1007	2	with	with	IN
18542	1007	3	minced	mince	VBN
18542	1007	4	parsley	parsley	NNP
18542	1007	5	,	,	,
18542	1007	6	and	and	CC
18542	1007	7	serve	serve	VB
18542	1007	8	.	.	.
18542	1008	1	BOILED	BOILED	NNP
18542	1008	2	CODFISH	CODFISH	NNP
18542	1008	3	À	à	NN
18542	1008	4	LA	LA	NNP
18542	1008	5	HOLLANDAISE	HOLLANDAISE	NNP
18542	1008	6	Boil	Boil	NNP
18542	1008	7	the	the	DT
18542	1008	8	fish	fish	NN
18542	1008	9	according	accord	VBG
18542	1008	10	to	to	IN
18542	1008	11	directions	direction	NNS
18542	1008	12	previously	previously	RB
18542	1008	13	given	give	VBN
18542	1008	14	and	and	CC
18542	1008	15	serve	serve	VB
18542	1008	16	with	with	IN
18542	1008	17	Hollandaise	Hollandaise	NNP
18542	1008	18	Sauce	Sauce	NNP
18542	1008	19	.	.	.
18542	1009	1	[	[	-LRB-
18542	1009	2	Page	page	NN
18542	1009	3	97	97	CD
18542	1009	4	]	]	-RRB-
18542	1009	5	BOILED	boil	VBN
18542	1009	6	CODFISH	CODFISH	NNS
18542	1009	7	WITH	with	IN
18542	1009	8	CAPER	caper	NN
18542	1009	9	SAUCE	SAUCE	VBN
18542	1009	10	--	--	:
18542	1009	11	I	-PRON-	PRP
18542	1009	12	Prepare	prepare	VBP
18542	1009	13	according	accord	VBG
18542	1009	14	to	to	IN
18542	1009	15	directions	direction	NNS
18542	1009	16	given	give	VBN
18542	1009	17	for	for	IN
18542	1009	18	Boiled	Boiled	NNP
18542	1009	19	Codfish	Codfish	NNP
18542	1009	20	with	with	IN
18542	1009	21	Cream	Cream	NNP
18542	1009	22	Sauce	Sauce	NNP
18542	1009	23	,	,	,
18542	1009	24	omitting	omit	VBG
18542	1009	25	the	the	DT
18542	1009	26	anchovy	anchovy	JJ
18542	1009	27	paste	paste	NN
18542	1009	28	,	,	,
18542	1009	29	and	and	CC
18542	1009	30	adding	add	VBG
18542	1009	31	two	two	CD
18542	1009	32	tablespoonfuls	tablespoonful	NNS
18542	1009	33	each	each	DT
18542	1009	34	of	of	IN
18542	1009	35	capers	caper	NNS
18542	1009	36	and	and	CC
18542	1009	37	melted	melted	JJ
18542	1009	38	butter	butter	NN
18542	1009	39	.	.	.
18542	1010	1	BOILED	boiled	NN
18542	1010	2	CODFISH	CODFISH	NNS
18542	1010	3	WITH	with	IN
18542	1010	4	CAPER	caper	NN
18542	1010	5	SAUCE	SAUCE	VBN
18542	1010	6	--	--	:
18542	1010	7	II	II	NNP
18542	1010	8	Boil	Boil	NNP
18542	1010	9	a	a	DT
18542	1010	10	small	small	JJ
18542	1010	11	fresh	fresh	JJ
18542	1010	12	codfish	codfish	NN
18542	1010	13	in	in	IN
18542	1010	14	court	court	NN
18542	1010	15	bouillon	bouillon	NN
18542	1010	16	,	,	,
18542	1010	17	and	and	CC
18542	1010	18	allow	allow	VB
18542	1010	19	it	-PRON-	PRP
18542	1010	20	to	to	TO
18542	1010	21	cool	cool	VB
18542	1010	22	partially	partially	RB
18542	1010	23	in	in	IN
18542	1010	24	the	the	DT
18542	1010	25	liquor	liquor	NN
18542	1010	26	.	.	.
18542	1011	1	Serve	serve	VB
18542	1011	2	with	with	IN
18542	1011	3	Caper	Caper	NNP
18542	1011	4	Sauce	Sauce	NNP
18542	1011	5	.	.	.
18542	1012	1	BOILED	BOILED	NNP
18542	1012	2	CODFISH	CODFISH	NNP
18542	1012	3	CREAMED	creamed	NN
18542	1012	4	Sew	sew	NN
18542	1012	5	up	up	RP
18542	1012	6	the	the	DT
18542	1012	7	fish	fish	NN
18542	1012	8	in	in	IN
18542	1012	9	a	a	DT
18542	1012	10	cloth	cloth	NN
18542	1012	11	dredged	dredge	VBN
18542	1012	12	with	with	IN
18542	1012	13	flour	flour	NN
18542	1012	14	,	,	,
18542	1012	15	and	and	CC
18542	1012	16	boil	boil	VB
18542	1012	17	in	in	IN
18542	1012	18	salted	salted	JJ
18542	1012	19	and	and	CC
18542	1012	20	acidulated	acidulated	JJ
18542	1012	21	water	water	NN
18542	1012	22	.	.	.
18542	1013	1	Unwrap	Unwrap	NNP
18542	1013	2	,	,	,
18542	1013	3	and	and	CC
18542	1013	4	serve	serve	VB
18542	1013	5	with	with	IN
18542	1013	6	sauce	sauce	NN
18542	1013	7	made	make	VBN
18542	1013	8	of	of	IN
18542	1013	9	half	half	PDT
18542	1013	10	a	a	DT
18542	1013	11	cupful	cupful	JJ
18542	1013	12	each	each	DT
18542	1013	13	of	of	IN
18542	1013	14	milk	milk	NN
18542	1013	15	and	and	CC
18542	1013	16	boiling	boiling	NN
18542	1013	17	water	water	NN
18542	1013	18	,	,	,
18542	1013	19	thickened	thicken	VBD
18542	1013	20	with	with	IN
18542	1013	21	two	two	CD
18542	1013	22	tablespoonfuls	tablespoonful	NNS
18542	1013	23	of	of	IN
18542	1013	24	butter	butter	NN
18542	1013	25	rolled	roll	VBN
18542	1013	26	in	in	IN
18542	1013	27	flour	flour	NN
18542	1013	28	.	.	.
18542	1014	1	Take	take	VB
18542	1014	2	from	from	IN
18542	1014	3	the	the	DT
18542	1014	4	fire	fire	NN
18542	1014	5	,	,	,
18542	1014	6	add	add	VB
18542	1014	7	two	two	CD
18542	1014	8	eggs	egg	NNS
18542	1014	9	well	well	RB
18542	1014	10	-	-	HYPH
18542	1014	11	beaten	beat	VBN
18542	1014	12	,	,	,
18542	1014	13	and	and	CC
18542	1014	14	salt	salt	NN
18542	1014	15	,	,	,
18542	1014	16	pepper	pepper	NN
18542	1014	17	,	,	,
18542	1014	18	and	and	CC
18542	1014	19	minced	mince	VBD
18542	1014	20	parsley	parsley	NNP
18542	1014	21	to	to	TO
18542	1014	22	season	season	VB
18542	1014	23	.	.	.
18542	1015	1	Add	add	VB
18542	1015	2	a	a	DT
18542	1015	3	tablespoonful	tablespoonful	NN
18542	1015	4	of	of	IN
18542	1015	5	capers	caper	NNS
18542	1015	6	or	or	CC
18542	1015	7	tarragon	tarragon	NNP
18542	1015	8	vinegar	vinegar	NN
18542	1015	9	,	,	,
18542	1015	10	pour	pour	VBP
18542	1015	11	over	over	IN
18542	1015	12	the	the	DT
18542	1015	13	fish	fish	NN
18542	1015	14	,	,	,
18542	1015	15	and	and	CC
18542	1015	16	garnish	garnish	VB
18542	1015	17	with	with	IN
18542	1015	18	slices	slice	NNS
18542	1015	19	of	of	IN
18542	1015	20	hard	hard	RB
18542	1015	21	-	-	HYPH
18542	1015	22	boiled	boil	VBN
18542	1015	23	eggs	egg	NNS
18542	1015	24	.	.	.
18542	1016	1	BOILED	boiled	NN
18542	1016	2	CODFISH	CODFISH	NNS
18542	1016	3	WITH	with	IN
18542	1016	4	EGG	EGG	NNP
18542	1016	5	SAUCE	SAUCE	VBN
18542	1016	6	Prepare	prepare	VBP
18542	1016	7	the	the	DT
18542	1016	8	fish	fish	NN
18542	1016	9	according	accord	VBG
18542	1016	10	to	to	IN
18542	1016	11	directions	direction	NNS
18542	1016	12	given	give	VBN
18542	1016	13	in	in	IN
18542	1016	14	the	the	DT
18542	1016	15	recipe	recipe	NN
18542	1016	16	for	for	IN
18542	1016	17	Boiled	Boiled	NNP
18542	1016	18	Codfish	Codfish	NNP
18542	1016	19	with	with	IN
18542	1016	20	Oyster	Oyster	NNP
18542	1016	21	Sauce	Sauce	NNP
18542	1016	22	.	.	.
18542	1017	1	Serve	serve	VB
18542	1017	2	with	with	IN
18542	1017	3	Egg	Egg	NNP
18542	1017	4	Sauce	Sauce	NNP
18542	1017	5	.	.	.
18542	1018	1	[	[	-LRB-
18542	1018	2	Page	page	NN
18542	1018	3	98	98	CD
18542	1018	4	]	]	-RRB-
18542	1018	5	CODFISH	codfish	NN
18542	1018	6	BALLS	ball	NNS
18542	1018	7	WITH	with	IN
18542	1018	8	EGG	EGG	NNP
18542	1018	9	SAUCE	SAUCE	VBN
18542	1018	10	Free	free	JJ
18542	1018	11	two	two	CD
18542	1018	12	pounds	pound	NNS
18542	1018	13	of	of	IN
18542	1018	14	fresh	fresh	JJ
18542	1018	15	cod	cod	NN
18542	1018	16	from	from	IN
18542	1018	17	all	all	DT
18542	1018	18	bones	bone	NNS
18542	1018	19	;	;	:
18542	1018	20	chop	chop	VB
18542	1018	21	it	-PRON-	PRP
18542	1018	22	and	and	CC
18542	1018	23	season	season	NN
18542	1018	24	with	with	IN
18542	1018	25	salt	salt	NN
18542	1018	26	,	,	,
18542	1018	27	pepper	pepper	NN
18542	1018	28	,	,	,
18542	1018	29	grated	grate	VBD
18542	1018	30	nutmeg	nutmeg	NNP
18542	1018	31	,	,	,
18542	1018	32	and	and	CC
18542	1018	33	a	a	DT
18542	1018	34	little	little	JJ
18542	1018	35	finely	finely	RB
18542	1018	36	chopped	chop	VBN
18542	1018	37	lemon	lemon	NN
18542	1018	38	peel	peel	NN
18542	1018	39	,	,	,
18542	1018	40	adding	add	VBG
18542	1018	41	chopped	chop	VBN
18542	1018	42	parsley	parsley	NNP
18542	1018	43	,	,	,
18542	1018	44	marjoram	marjoram	NNP
18542	1018	45	,	,	,
18542	1018	46	a	a	DT
18542	1018	47	little	little	JJ
18542	1018	48	soaked	soak	VBN
18542	1018	49	bread	bread	NN
18542	1018	50	-	-	HYPH
18542	1018	51	crumbs	crumb	VBZ
18542	1018	52	with	with	IN
18542	1018	53	the	the	DT
18542	1018	54	water	water	NN
18542	1018	55	drained	drain	VBN
18542	1018	56	well	well	RB
18542	1018	57	out	out	RB
18542	1018	58	;	;	:
18542	1018	59	mix	mix	VB
18542	1018	60	with	with	IN
18542	1018	61	two	two	CD
18542	1018	62	unbeaten	unbeaten	JJ
18542	1018	63	eggs	egg	NNS
18542	1018	64	and	and	CC
18542	1018	65	form	form	VB
18542	1018	66	into	into	IN
18542	1018	67	balls	ball	NNS
18542	1018	68	the	the	DT
18542	1018	69	size	size	NN
18542	1018	70	of	of	IN
18542	1018	71	a	a	DT
18542	1018	72	tomato	tomato	NN
18542	1018	73	.	.	.
18542	1019	1	Fry	fry	VB
18542	1019	2	a	a	DT
18542	1019	3	large	large	JJ
18542	1019	4	sliced	sliced	JJ
18542	1019	5	onion	onion	NN
18542	1019	6	in	in	IN
18542	1019	7	two	two	CD
18542	1019	8	ounces	ounce	NNS
18542	1019	9	of	of	IN
18542	1019	10	butter	butter	NN
18542	1019	11	,	,	,
18542	1019	12	add	add	VB
18542	1019	13	a	a	DT
18542	1019	14	cupful	cupful	NN
18542	1019	15	of	of	IN
18542	1019	16	boiling	boil	VBG
18542	1019	17	water	water	NN
18542	1019	18	,	,	,
18542	1019	19	let	let	VB
18542	1019	20	it	-PRON-	PRP
18542	1019	21	boil	boil	VB
18542	1019	22	up	up	RP
18542	1019	23	,	,	,
18542	1019	24	then	then	RB
18542	1019	25	put	put	VBD
18542	1019	26	in	in	RP
18542	1019	27	the	the	DT
18542	1019	28	balls	ball	NNS
18542	1019	29	.	.	.
18542	1020	1	When	when	WRB
18542	1020	2	cooked	cook	VBN
18542	1020	3	,	,	,
18542	1020	4	beat	beat	VBD
18542	1020	5	three	three	CD
18542	1020	6	eggs	egg	NNS
18542	1020	7	,	,	,
18542	1020	8	strain	strain	VB
18542	1020	9	in	in	IN
18542	1020	10	the	the	DT
18542	1020	11	juice	juice	NN
18542	1020	12	of	of	IN
18542	1020	13	two	two	CD
18542	1020	14	large	large	JJ
18542	1020	15	lemons	lemon	NNS
18542	1020	16	,	,	,
18542	1020	17	adding	add	VBG
18542	1020	18	a	a	DT
18542	1020	19	little	little	JJ
18542	1020	20	chopped	chopped	JJ
18542	1020	21	parsley	parsley	NN
18542	1020	22	;	;	:
18542	1020	23	stir	stir	VB
18542	1020	24	this	this	DT
18542	1020	25	well	well	NN
18542	1020	26	in	in	RB
18542	1020	27	without	without	IN
18542	1020	28	letting	let	VBG
18542	1020	29	it	-PRON-	PRP
18542	1020	30	boil	boil	VB
18542	1020	31	,	,	,
18542	1020	32	then	then	RB
18542	1020	33	dish	dish	VB
18542	1020	34	up	up	RP
18542	1020	35	the	the	DT
18542	1020	36	balls	ball	NNS
18542	1020	37	and	and	CC
18542	1020	38	strain	strain	VB
18542	1020	39	the	the	DT
18542	1020	40	sauce	sauce	NN
18542	1020	41	over	over	RP
18542	1020	42	.	.	.
18542	1021	1	Garnish	garnish	VB
18542	1021	2	with	with	IN
18542	1021	3	parsley	parsley	NN
18542	1021	4	.	.	.
18542	1022	1	If	if	IN
18542	1022	2	liked	like	VBN
18542	1022	3	,	,	,
18542	1022	4	add	add	VB
18542	1022	5	three	three	CD
18542	1022	6	or	or	CC
18542	1022	7	four	four	CD
18542	1022	8	cut	cut	NN
18542	1022	9	-	-	HYPH
18542	1022	10	up	up	RP
18542	1022	11	tomatoes	tomato	NNS
18542	1022	12	to	to	IN
18542	1022	13	the	the	DT
18542	1022	14	balls	ball	NNS
18542	1022	15	.	.	.
18542	1023	1	CODFISH	CODFISH	NNP
18542	1023	2	À	à	NN
18542	1023	3	LA	LA	NNP
18542	1023	4	CREOLE	CREOLE	NNP
18542	1023	5	--	--	:
18542	1023	6	I	-PRON-	PRP
18542	1023	7	Flake	flake	VBP
18542	1023	8	one	one	CD
18542	1023	9	pound	pound	NN
18542	1023	10	of	of	IN
18542	1023	11	cooked	cook	VBN
18542	1023	12	codfish	codfish	NN
18542	1023	13	,	,	,
18542	1023	14	add	add	VB
18542	1023	15	to	to	IN
18542	1023	16	it	-PRON-	PRP
18542	1023	17	one	one	CD
18542	1023	18	cupful	cupful	NN
18542	1023	19	of	of	IN
18542	1023	20	boiled	boil	VBN
18542	1023	21	rice	rice	NN
18542	1023	22	,	,	,
18542	1023	23	half	half	PDT
18542	1023	24	a	a	DT
18542	1023	25	can	can	NN
18542	1023	26	of	of	IN
18542	1023	27	tomatoes	tomato	NNS
18542	1023	28	strained	strain	VBN
18542	1023	29	,	,	,
18542	1023	30	a	a	DT
18542	1023	31	chopped	chop	VBN
18542	1023	32	onion	onion	NN
18542	1023	33	,	,	,
18542	1023	34	two	two	CD
18542	1023	35	tablespoonfuls	tablespoonful	NNS
18542	1023	36	of	of	IN
18542	1023	37	butter	butter	NN
18542	1023	38	,	,	,
18542	1023	39	and	and	CC
18542	1023	40	salt	salt	NN
18542	1023	41	and	and	CC
18542	1023	42	pepper	pepper	NN
18542	1023	43	to	to	IN
18542	1023	44	season	season	NN
18542	1023	45	.	.	.
18542	1024	1	Cook	cook	VB
18542	1024	2	slowly	slowly	RB
18542	1024	3	for	for	IN
18542	1024	4	half	half	PDT
18542	1024	5	an	an	DT
18542	1024	6	hour	hour	NN
18542	1024	7	.	.	.
18542	1025	1	CODFISH	CODFISH	NNP
18542	1025	2	À	à	NN
18542	1025	3	LA	LA	NNP
18542	1025	4	CREOLE	CREOLE	NNP
18542	1025	5	--	--	:
18542	1025	6	II	II	NNP
18542	1025	7	Soak	Soak	NNP
18542	1025	8	over	over	IN
18542	1025	9	night	night	NN
18542	1025	10	two	two	CD
18542	1025	11	pounds	pound	NNS
18542	1025	12	of	of	IN
18542	1025	13	salt	salt	NN
18542	1025	14	codfish	codfish	NN
18542	1025	15	.	.	.
18542	1026	1	Fry	fry	CD
18542	1026	2	brown	brown	JJ
18542	1026	3	in	in	IN
18542	1026	4	lard	lard	NN
18542	1026	5	a	a	DT
18542	1026	6	chopped	chop	VBN
18542	1026	7	onion	onion	NN
18542	1026	8	and	and	CC
18542	1026	9	a	a	DT
18542	1026	10	bean	bean	NN
18542	1026	11	of	of	IN
18542	1026	12	garlic	garlic	NN
18542	1026	13	.	.	.
18542	1027	1	Mix	mix	VB
18542	1027	2	with	with	IN
18542	1027	3	three	three	CD
18542	1027	4	tablespoonfuls	tablespoonful	NNS
18542	1027	5	[	[	-LRB-
18542	1027	6	Page	page	NN
18542	1027	7	99	99	CD
18542	1027	8	]	]	-RRB-
18542	1027	9	of	of	IN
18542	1027	10	browned	brown	VBN
18542	1027	11	flour	flour	NN
18542	1027	12	and	and	CC
18542	1027	13	cook	cook	NN
18542	1027	14	thoroughly	thoroughly	RB
18542	1027	15	.	.	.
18542	1028	1	Add	add	VB
18542	1028	2	a	a	DT
18542	1028	3	can	can	NN
18542	1028	4	of	of	IN
18542	1028	5	tomatoes	tomato	NNS
18542	1028	6	which	which	WDT
18542	1028	7	have	have	VBP
18542	1028	8	been	be	VBN
18542	1028	9	rubbed	rub	VBN
18542	1028	10	through	through	IN
18542	1028	11	a	a	DT
18542	1028	12	sieve	sieve	NN
18542	1028	13	and	and	CC
18542	1028	14	simmered	simmer	VBD
18542	1028	15	until	until	IN
18542	1028	16	very	very	RB
18542	1028	17	thick	thick	JJ
18542	1028	18	.	.	.
18542	1029	1	Drain	drain	VB
18542	1029	2	and	and	CC
18542	1029	3	rinse	rinse	VB
18542	1029	4	the	the	DT
18542	1029	5	fish	fish	NN
18542	1029	6	,	,	,
18542	1029	7	pour	pour	VB
18542	1029	8	boiling	boil	VBG
18542	1029	9	water	water	NN
18542	1029	10	upon	upon	IN
18542	1029	11	it	-PRON-	PRP
18542	1029	12	and	and	CC
18542	1029	13	let	let	VB
18542	1029	14	stand	stand	VB
18542	1029	15	until	until	IN
18542	1029	16	cool	cool	JJ
18542	1029	17	.	.	.
18542	1030	1	Pick	pick	VB
18542	1030	2	out	out	RP
18542	1030	3	the	the	DT
18542	1030	4	bones	bone	NNS
18542	1030	5	,	,	,
18542	1030	6	add	add	VB
18542	1030	7	to	to	IN
18542	1030	8	the	the	DT
18542	1030	9	sauce	sauce	NN
18542	1030	10	,	,	,
18542	1030	11	and	and	CC
18542	1030	12	reheat	reheat	NN
18542	1030	13	.	.	.
18542	1031	1	CODFISH	codfish	JJ
18542	1031	2	PUFFS	puffs	NN
18542	1031	3	Prepare	prepare	VBP
18542	1031	4	the	the	DT
18542	1031	5	fish	fish	NN
18542	1031	6	according	accord	VBG
18542	1031	7	to	to	IN
18542	1031	8	directions	direction	NNS
18542	1031	9	given	give	VBN
18542	1031	10	in	in	IN
18542	1031	11	the	the	DT
18542	1031	12	preceding	precede	VBG
18542	1031	13	recipe	recipe	NN
18542	1031	14	.	.	.
18542	1032	1	Mix	mix	VB
18542	1032	2	with	with	IN
18542	1032	3	an	an	DT
18542	1032	4	equal	equal	JJ
18542	1032	5	quantity	quantity	NN
18542	1032	6	of	of	IN
18542	1032	7	mashed	mash	VBN
18542	1032	8	potatoes	potato	NNS
18542	1032	9	,	,	,
18542	1032	10	add	add	VB
18542	1032	11	a	a	DT
18542	1032	12	heaping	heaping	NN
18542	1032	13	tablespoonful	tablespoonful	NN
18542	1032	14	of	of	IN
18542	1032	15	butter	butter	NN
18542	1032	16	,	,	,
18542	1032	17	and	and	CC
18542	1032	18	mix	mix	VB
18542	1032	19	thoroughly	thoroughly	RB
18542	1032	20	,	,	,
18542	1032	21	using	use	VBG
18542	1032	22	a	a	DT
18542	1032	23	little	little	JJ
18542	1032	24	hot	hot	JJ
18542	1032	25	cream	cream	NN
18542	1032	26	to	to	TO
18542	1032	27	moisten	moisten	VB
18542	1032	28	it	-PRON-	PRP
18542	1032	29	.	.	.
18542	1033	1	Add	add	VB
18542	1033	2	four	four	CD
18542	1033	3	eggs	egg	NNS
18542	1033	4	well	well	RB
18542	1033	5	beaten	beat	VBN
18542	1033	6	and	and	CC
18542	1033	7	mix	mix	VB
18542	1033	8	thoroughly	thoroughly	RB
18542	1033	9	.	.	.
18542	1034	1	Drop	drop	VB
18542	1034	2	by	by	IN
18542	1034	3	spoonfuls	spoonful	NNS
18542	1034	4	into	into	IN
18542	1034	5	boiling	boil	VBG
18542	1034	6	fat	fat	NN
18542	1034	7	and	and	CC
18542	1034	8	fry	fry	NNP
18542	1034	9	brown	brown	JJ
18542	1034	10	.	.	.
18542	1035	1	CODFISH	CODFISH	NNP
18542	1035	2	AU	AU	NNP
18542	1035	3	GRATIN	gratin	NN
18542	1035	4	Cook	Cook	NNP
18542	1035	5	in	in	IN
18542	1035	6	court	court	NN
18542	1035	7	bouillon	bouillon	NN
18542	1035	8	and	and	CC
18542	1035	9	cool	cool	VB
18542	1035	10	in	in	IN
18542	1035	11	the	the	DT
18542	1035	12	liquor	liquor	NN
18542	1035	13	.	.	.
18542	1036	1	Scrape	scrape	VB
18542	1036	2	off	off	IN
18542	1036	3	the	the	DT
18542	1036	4	skin	skin	NN
18542	1036	5	,	,	,
18542	1036	6	take	take	VB
18542	1036	7	out	out	RP
18542	1036	8	the	the	DT
18542	1036	9	bones	bone	NNS
18542	1036	10	,	,	,
18542	1036	11	and	and	CC
18542	1036	12	put	put	VBD
18542	1036	13	in	in	IN
18542	1036	14	the	the	DT
18542	1036	15	baking	baking	NN
18542	1036	16	-	-	HYPH
18542	1036	17	dish	dish	NN
18542	1036	18	in	in	IN
18542	1036	19	which	which	WDT
18542	1036	20	it	-PRON-	PRP
18542	1036	21	is	be	VBZ
18542	1036	22	to	to	TO
18542	1036	23	be	be	VB
18542	1036	24	served	serve	VBN
18542	1036	25	.	.	.
18542	1037	1	Sprinkle	sprinkle	VB
18542	1037	2	it	-PRON-	PRP
18542	1037	3	thickly	thickly	RB
18542	1037	4	with	with	IN
18542	1037	5	grated	grate	VBN
18542	1037	6	cheese	cheese	NN
18542	1037	7	and	and	CC
18542	1037	8	pour	pour	VB
18542	1037	9	over	over	IN
18542	1037	10	a	a	DT
18542	1037	11	Béchamel	Béchamel	NNP
18542	1037	12	Sauce	Sauce	NNP
18542	1037	13	.	.	.
18542	1038	1	Sprinkle	sprinkle	VB
18542	1038	2	with	with	IN
18542	1038	3	crumbs	crumb	NNS
18542	1038	4	and	and	CC
18542	1038	5	bake	bake	VB
18542	1038	6	golden	golden	JJ
18542	1038	7	brown	brown	NNP
18542	1038	8	.	.	.
18542	1039	1	ESCALLOPED	ESCALLOPED	NNP
18542	1039	2	CODFISH	CODFISH	NNS
18542	1039	3	AND	and	CC
18542	1039	4	MACARONI	macaroni	NN
18542	1039	5	Mix	mix	VBP
18542	1039	6	together	together	RB
18542	1039	7	equal	equal	JJ
18542	1039	8	parts	part	NNS
18542	1039	9	of	of	IN
18542	1039	10	cooked	cooked	JJ
18542	1039	11	and	and	CC
18542	1039	12	broken	break	VBN
18542	1039	13	macaroni	macaroni	NN
18542	1039	14	and	and	CC
18542	1039	15	flaked	flaked	JJ
18542	1039	16	boiled	boil	VBN
18542	1039	17	cod	cod	NN
18542	1039	18	.	.	.
18542	1040	1	Mix	mix	VB
18542	1040	2	with	with	IN
18542	1040	3	Cream	Cream	NNP
18542	1040	4	Sauce	Sauce	NNP
18542	1040	5	.	.	.
18542	1041	1	Fill	fill	VB
18542	1041	2	a	a	DT
18542	1041	3	buttered	butter	VBN
18542	1041	4	baking	baking	NN
18542	1041	5	-	-	HYPH
18542	1041	6	dish	dish	NN
18542	1041	7	,	,	,
18542	1041	8	[	[	-LRB-
18542	1041	9	Page	page	NN
18542	1041	10	100	100	CD
18542	1041	11	]	]	-RRB-
18542	1041	12	sprinkle	sprinkle	VBP
18542	1041	13	thickly	thickly	RB
18542	1041	14	with	with	IN
18542	1041	15	grated	grate	VBN
18542	1041	16	cheese	cheese	NN
18542	1041	17	,	,	,
18542	1041	18	cover	cover	VBP
18542	1041	19	with	with	IN
18542	1041	20	crumbs	crumb	NNS
18542	1041	21	,	,	,
18542	1041	22	dot	dot	VBP
18542	1041	23	with	with	IN
18542	1041	24	butter	butter	NN
18542	1041	25	,	,	,
18542	1041	26	and	and	CC
18542	1041	27	brown	brown	NNP
18542	1041	28	in	in	IN
18542	1041	29	the	the	DT
18542	1041	30	oven	oven	NN
18542	1041	31	.	.	.
18542	1042	1	FRICASSÉED	fricasséed	IN
18542	1042	2	SALT	SALT	NNPS
18542	1042	3	CODFISH	CODFISH	NNS
18542	1042	4	Soak	soak	VBP
18542	1042	5	over	over	IN
18542	1042	6	night	night	NN
18542	1042	7	in	in	IN
18542	1042	8	cold	cold	JJ
18542	1042	9	water	water	NN
18542	1042	10	two	two	CD
18542	1042	11	pounds	pound	NNS
18542	1042	12	of	of	IN
18542	1042	13	salt	salt	NN
18542	1042	14	codfish	codfish	NN
18542	1042	15	.	.	.
18542	1043	1	Take	take	VB
18542	1043	2	out	out	RP
18542	1043	3	the	the	DT
18542	1043	4	bones	bone	NNS
18542	1043	5	,	,	,
18542	1043	6	cover	cover	VB
18542	1043	7	with	with	IN
18542	1043	8	fresh	fresh	JJ
18542	1043	9	water	water	NN
18542	1043	10	,	,	,
18542	1043	11	and	and	CC
18542	1043	12	bring	bring	VB
18542	1043	13	to	to	IN
18542	1043	14	the	the	DT
18542	1043	15	boil	boil	NN
18542	1043	16	.	.	.
18542	1044	1	Fry	fry	NN
18542	1044	2	in	in	IN
18542	1044	3	olive	olive	JJ
18542	1044	4	-	-	HYPH
18542	1044	5	oil	oil	NN
18542	1044	6	two	two	CD
18542	1044	7	chopped	chop	VBN
18542	1044	8	onions	onion	NNS
18542	1044	9	and	and	CC
18542	1044	10	a	a	DT
18542	1044	11	green	green	JJ
18542	1044	12	pepper	pepper	NN
18542	1044	13	,	,	,
18542	1044	14	with	with	IN
18542	1044	15	a	a	DT
18542	1044	16	sliced	sliced	JJ
18542	1044	17	tomato	tomato	NN
18542	1044	18	,	,	,
18542	1044	19	a	a	DT
18542	1044	20	bruised	bruise	VBN
18542	1044	21	clove	clove	NN
18542	1044	22	of	of	IN
18542	1044	23	garlic	garlic	NN
18542	1044	24	,	,	,
18542	1044	25	and	and	CC
18542	1044	26	a	a	DT
18542	1044	27	chilli	chilli	JJ
18542	1044	28	pepper	pepper	NN
18542	1044	29	.	.	.
18542	1045	1	Add	add	VB
18542	1045	2	six	six	CD
18542	1045	3	cupfuls	cupful	NNS
18542	1045	4	of	of	IN
18542	1045	5	stock	stock	NN
18542	1045	6	,	,	,
18542	1045	7	three	three	CD
18542	1045	8	tablespoonfuls	tablespoonful	NNS
18542	1045	9	of	of	IN
18542	1045	10	tomato	tomato	NNP
18542	1045	11	catsup	catsup	NNP
18542	1045	12	,	,	,
18542	1045	13	a	a	DT
18542	1045	14	tablespoonful	tablespoonful	NN
18542	1045	15	of	of	IN
18542	1045	16	minced	mince	VBN
18542	1045	17	parsley	parsley	NN
18542	1045	18	,	,	,
18542	1045	19	and	and	CC
18542	1045	20	two	two	CD
18542	1045	21	cupfuls	cupful	NNS
18542	1045	22	of	of	IN
18542	1045	23	peeled	peel	VBN
18542	1045	24	raw	raw	JJ
18542	1045	25	potatoes	potato	NNS
18542	1045	26	cut	cut	VBN
18542	1045	27	into	into	IN
18542	1045	28	dice	dice	NN
18542	1045	29	.	.	.
18542	1046	1	Cook	cook	VB
18542	1046	2	until	until	IN
18542	1046	3	the	the	DT
18542	1046	4	potatoes	potato	NNS
18542	1046	5	are	be	VBP
18542	1046	6	nearly	nearly	RB
18542	1046	7	done	do	VBN
18542	1046	8	,	,	,
18542	1046	9	then	then	RB
18542	1046	10	add	add	VB
18542	1046	11	the	the	DT
18542	1046	12	codfish	codfish	NN
18542	1046	13	and	and	CC
18542	1046	14	boil	boil	VB
18542	1046	15	for	for	IN
18542	1046	16	five	five	CD
18542	1046	17	or	or	CC
18542	1046	18	ten	ten	CD
18542	1046	19	minutes	minute	NNS
18542	1046	20	.	.	.
18542	1047	1	CREAMED	CREAMED	NNS
18542	1047	2	CODFISH	CODFISH	NNP
18542	1047	3	Flake	flake	JJ
18542	1047	4	cold	cold	JJ
18542	1047	5	cooked	cook	VBN
18542	1047	6	codfish	codfish	NN
18542	1047	7	,	,	,
18542	1047	8	or	or	CC
18542	1047	9	salted	salt	VBN
18542	1047	10	codfish	codfish	JJ
18542	1047	11	which	which	WDT
18542	1047	12	has	have	VBZ
18542	1047	13	been	be	VBN
18542	1047	14	soaked	soak	VBN
18542	1047	15	and	and	CC
18542	1047	16	boiled	boil	VBN
18542	1047	17	.	.	.
18542	1048	1	Mix	mix	VB
18542	1048	2	with	with	IN
18542	1048	3	a	a	DT
18542	1048	4	Cream	Cream	NNP
18542	1048	5	Sauce	Sauce	NNP
18542	1048	6	,	,	,
18542	1048	7	adding	add	VBG
18542	1048	8	one	one	CD
18542	1048	9	or	or	CC
18542	1048	10	two	two	CD
18542	1048	11	well	well	RB
18542	1048	12	-	-	HYPH
18542	1048	13	beaten	beat	VBN
18542	1048	14	eggs	egg	NNS
18542	1048	15	to	to	IN
18542	1048	16	the	the	DT
18542	1048	17	sauce	sauce	NN
18542	1048	18	just	just	RB
18542	1048	19	before	before	IN
18542	1048	20	serving	serve	VBG
18542	1048	21	.	.	.
18542	1049	1	ESCALLOPED	escalloped	NN
18542	1049	2	CODFISH	CODFISH	NNS
18542	1049	3	WITH	with	IN
18542	1049	4	CHEESE	CHEESE	NNS
18542	1049	5	Prepare	prepare	VB
18542	1049	6	according	accord	VBG
18542	1049	7	to	to	IN
18542	1049	8	directions	direction	NNS
18542	1049	9	given	give	VBN
18542	1049	10	for	for	IN
18542	1049	11	Creamed	Creamed	NNP
18542	1049	12	Codfish	Codfish	NNP
18542	1049	13	.	.	.
18542	1050	1	Cover	cover	NN
18542	1050	2	with	with	IN
18542	1050	3	grated	grate	VBN
18542	1050	4	cheese	cheese	NN
18542	1050	5	,	,	,
18542	1050	6	crumbs	crumb	VBZ
18542	1050	7	,	,	,
18542	1050	8	and	and	CC
18542	1050	9	butter	butter	NN
18542	1050	10	,	,	,
18542	1050	11	and	and	CC
18542	1050	12	bake	bake	VB
18542	1050	13	in	in	RP
18542	1050	14	the	the	DT
18542	1050	15	oven	oven	NN
18542	1050	16	.	.	.
18542	1051	1	[	[	-LRB-
18542	1051	2	Page	page	NN
18542	1051	3	101	101	CD
18542	1051	4	]	]	-RRB-
18542	1051	5	BROILED	broiled	NN
18542	1051	6	SALT	SALT	NNP
18542	1051	7	CODFISH	CODFISH	NNS
18542	1051	8	Soak	soak	VB
18542	1051	9	two	two	CD
18542	1051	10	pounds	pound	NNS
18542	1051	11	of	of	IN
18542	1051	12	salt	salt	NN
18542	1051	13	codfish	codfish	NN
18542	1051	14	over	over	IN
18542	1051	15	night	night	NN
18542	1051	16	.	.	.
18542	1052	1	In	in	IN
18542	1052	2	the	the	DT
18542	1052	3	morning	morning	NN
18542	1052	4	change	change	VB
18542	1052	5	the	the	DT
18542	1052	6	water	water	NN
18542	1052	7	,	,	,
18542	1052	8	add	add	VB
18542	1052	9	a	a	DT
18542	1052	10	chopped	chop	VBN
18542	1052	11	onion	onion	NN
18542	1052	12	,	,	,
18542	1052	13	bring	bring	VB
18542	1052	14	to	to	IN
18542	1052	15	the	the	DT
18542	1052	16	boil	boil	NN
18542	1052	17	,	,	,
18542	1052	18	and	and	CC
18542	1052	19	cool	cool	JJ
18542	1052	20	.	.	.
18542	1053	1	Drain	drain	NN
18542	1053	2	,	,	,
18542	1053	3	wipe	wipe	NN
18542	1053	4	dry	dry	JJ
18542	1053	5	,	,	,
18542	1053	6	rub	rub	VB
18542	1053	7	with	with	IN
18542	1053	8	melted	melted	JJ
18542	1053	9	butter	butter	NN
18542	1053	10	,	,	,
18542	1053	11	and	and	CC
18542	1053	12	broil	broil	NNP
18542	1053	13	.	.	.
18542	1054	1	Serve	serve	VB
18542	1054	2	with	with	IN
18542	1054	3	Drawn	Drawn	NNP
18542	1054	4	-	-	HYPH
18542	1054	5	Butter	Butter	NNP
18542	1054	6	Sauce	Sauce	NNP
18542	1054	7	.	.	.
18542	1055	1	CODFISH	CODFISH	NNS
18542	1055	2	SOUFFLÉ	SOUFFLÉ	NNP
18542	1055	3	Boil	boil	VBP
18542	1055	4	half	half	PDT
18542	1055	5	a	a	DT
18542	1055	6	pound	pound	NN
18542	1055	7	of	of	IN
18542	1055	8	salt	salt	NN
18542	1055	9	codfish	codfish	NN
18542	1055	10	according	accord	VBG
18542	1055	11	to	to	IN
18542	1055	12	directions	direction	NNS
18542	1055	13	previously	previously	RB
18542	1055	14	given	give	VBN
18542	1055	15	.	.	.
18542	1056	1	Mash	mash	VB
18542	1056	2	the	the	DT
18542	1056	3	fish	fish	NN
18542	1056	4	and	and	CC
18542	1056	5	mix	mix	VB
18542	1056	6	with	with	IN
18542	1056	7	two	two	CD
18542	1056	8	cupfuls	cupful	NNS
18542	1056	9	of	of	IN
18542	1056	10	mashed	mashed	JJ
18542	1056	11	potatoes	potato	NNS
18542	1056	12	,	,	,
18542	1056	13	pepper	pepper	NN
18542	1056	14	to	to	IN
18542	1056	15	season	season	NN
18542	1056	16	,	,	,
18542	1056	17	and	and	CC
18542	1056	18	the	the	DT
18542	1056	19	yolks	yolk	NNS
18542	1056	20	of	of	IN
18542	1056	21	two	two	CD
18542	1056	22	eggs	egg	NNS
18542	1056	23	well	well	RB
18542	1056	24	beaten	beat	VBN
18542	1056	25	.	.	.
18542	1057	1	Beat	beat	VB
18542	1057	2	thoroughly	thoroughly	RB
18542	1057	3	,	,	,
18542	1057	4	fold	fold	VB
18542	1057	5	in	in	IN
18542	1057	6	the	the	DT
18542	1057	7	stiffly	stiffly	NN
18542	1057	8	beaten	beat	VBN
18542	1057	9	whites	white	NNS
18542	1057	10	of	of	IN
18542	1057	11	the	the	DT
18542	1057	12	eggs	egg	NNS
18542	1057	13	,	,	,
18542	1057	14	and	and	CC
18542	1057	15	bake	bake	VB
18542	1057	16	in	in	RP
18542	1057	17	a	a	DT
18542	1057	18	hot	hot	JJ
18542	1057	19	oven	oven	NN
18542	1057	20	until	until	IN
18542	1057	21	well	well	RB
18542	1057	22	puffed	puff	VBN
18542	1057	23	and	and	CC
18542	1057	24	brown	brown	JJ
18542	1057	25	.	.	.
18542	1058	1	CODFISH	CODFISH	NNS
18542	1058	2	AND	and	CC
18542	1058	3	MACARONI	MACARONI	NNP
18542	1058	4	Soak	Soak	NNP
18542	1058	5	over	over	IN
18542	1058	6	night	night	NN
18542	1058	7	half	half	PDT
18542	1058	8	a	a	DT
18542	1058	9	pound	pound	NN
18542	1058	10	of	of	IN
18542	1058	11	salt	salt	NN
18542	1058	12	codfish	codfish	NN
18542	1058	13	.	.	.
18542	1059	1	Boil	Boil	NNP
18542	1059	2	for	for	IN
18542	1059	3	twenty	twenty	CD
18542	1059	4	minutes	minute	NNS
18542	1059	5	two	two	CD
18542	1059	6	ounces	ounce	NNS
18542	1059	7	of	of	IN
18542	1059	8	broken	broken	JJ
18542	1059	9	macaroni	macaroni	NN
18542	1059	10	.	.	.
18542	1060	1	Melt	Melt	NNP
18542	1060	2	one	one	CD
18542	1060	3	tablespoonful	tablespoonful	NN
18542	1060	4	of	of	IN
18542	1060	5	butter	butter	NN
18542	1060	6	,	,	,
18542	1060	7	add	add	VB
18542	1060	8	one	one	CD
18542	1060	9	of	of	IN
18542	1060	10	flour	flour	NN
18542	1060	11	,	,	,
18542	1060	12	and	and	CC
18542	1060	13	cook	cook	VB
18542	1060	14	thoroughly	thoroughly	RB
18542	1060	15	.	.	.
18542	1061	1	Add	add	VB
18542	1061	2	one	one	CD
18542	1061	3	cupful	cupful	NN
18542	1061	4	of	of	IN
18542	1061	5	stewed	stew	VBN
18542	1061	6	and	and	CC
18542	1061	7	strained	strained	JJ
18542	1061	8	tomatoes	tomato	NNS
18542	1061	9	and	and	CC
18542	1061	10	cook	cook	NN
18542	1061	11	until	until	IN
18542	1061	12	thick	thick	JJ
18542	1061	13	,	,	,
18542	1061	14	stirring	stir	VBG
18542	1061	15	constantly	constantly	RB
18542	1061	16	.	.	.
18542	1062	1	Season	season	NN
18542	1062	2	with	with	IN
18542	1062	3	salt	salt	NN
18542	1062	4	,	,	,
18542	1062	5	pepper	pepper	NN
18542	1062	6	,	,	,
18542	1062	7	and	and	CC
18542	1062	8	grated	grate	VBD
18542	1062	9	onion	onion	NN
18542	1062	10	,	,	,
18542	1062	11	add	add	VB
18542	1062	12	the	the	DT
18542	1062	13	fish	fish	NN
18542	1062	14	and	and	CC
18542	1062	15	macaroni	macaroni	VB
18542	1062	16	,	,	,
18542	1062	17	and	and	CC
18542	1062	18	cook	cook	VB
18542	1062	19	for	for	IN
18542	1062	20	an	an	DT
18542	1062	21	hour	hour	NN
18542	1062	22	in	in	IN
18542	1062	23	a	a	DT
18542	1062	24	double	double	JJ
18542	1062	25	-	-	HYPH
18542	1062	26	boiler	boiler	NN
18542	1062	27	.	.	.
18542	1063	1	CODFISH	CODFISH	NNP
18542	1063	2	À	à	NN
18542	1063	3	LA	LA	NNP
18542	1063	4	BONNE	BONNE	NNP
18542	1063	5	FEMME	FEMME	NNP
18542	1063	6	Soak	Soak	NNP
18542	1063	7	over	over	IN
18542	1063	8	night	night	NN
18542	1063	9	three	three	CD
18542	1063	10	pounds	pound	NNS
18542	1063	11	of	of	IN
18542	1063	12	salt	salt	NN
18542	1063	13	codfish	codfish	NN
18542	1063	14	.	.	.
18542	1064	1	[	[	-LRB-
18542	1064	2	Page	page	NN
18542	1064	3	102	102	CD
18542	1064	4	]	]	-RRB-
18542	1064	5	Boil	Boil	NNP
18542	1064	6	for	for	IN
18542	1064	7	twenty	twenty	CD
18542	1064	8	-	-	HYPH
18542	1064	9	five	five	CD
18542	1064	10	minutes	minute	NNS
18542	1064	11	a	a	DT
18542	1064	12	quart	quart	NN
18542	1064	13	of	of	IN
18542	1064	14	peeled	peel	VBN
18542	1064	15	potatoes	potato	NNS
18542	1064	16	,	,	,
18542	1064	17	with	with	IN
18542	1064	18	salt	salt	NN
18542	1064	19	,	,	,
18542	1064	20	parsley	parsley	NNP
18542	1064	21	,	,	,
18542	1064	22	a	a	DT
18542	1064	23	clove	clove	NN
18542	1064	24	,	,	,
18542	1064	25	and	and	CC
18542	1064	26	an	an	DT
18542	1064	27	onion	onion	NN
18542	1064	28	in	in	IN
18542	1064	29	the	the	DT
18542	1064	30	water	water	NN
18542	1064	31	.	.	.
18542	1065	1	Add	add	VB
18542	1065	2	the	the	DT
18542	1065	3	fish	fish	NN
18542	1065	4	and	and	CC
18542	1065	5	cook	cook	NN
18542	1065	6	for	for	IN
18542	1065	7	ten	ten	CD
18542	1065	8	minutes	minute	NNS
18542	1065	9	longer	long	RBR
18542	1065	10	.	.	.
18542	1066	1	Arrange	arrange	VB
18542	1066	2	the	the	DT
18542	1066	3	fish	fish	NN
18542	1066	4	on	on	IN
18542	1066	5	a	a	DT
18542	1066	6	platter	platter	NN
18542	1066	7	with	with	IN
18542	1066	8	the	the	DT
18542	1066	9	drained	drain	VBN
18542	1066	10	potatoes	potato	NNS
18542	1066	11	for	for	IN
18542	1066	12	a	a	DT
18542	1066	13	border	border	NN
18542	1066	14	.	.	.
18542	1067	1	Melt	melt	VB
18542	1067	2	one	one	CD
18542	1067	3	teaspoonful	teaspoonful	NN
18542	1067	4	of	of	IN
18542	1067	5	butter	butter	NN
18542	1067	6	,	,	,
18542	1067	7	add	add	VB
18542	1067	8	one	one	CD
18542	1067	9	of	of	IN
18542	1067	10	flour	flour	NN
18542	1067	11	,	,	,
18542	1067	12	and	and	CC
18542	1067	13	cook	cook	VB
18542	1067	14	thoroughly	thoroughly	RB
18542	1067	15	.	.	.
18542	1068	1	Add	add	VB
18542	1068	2	two	two	CD
18542	1068	3	cupfuls	cupful	NNS
18542	1068	4	of	of	IN
18542	1068	5	water	water	NN
18542	1068	6	in	in	IN
18542	1068	7	which	which	WDT
18542	1068	8	the	the	DT
18542	1068	9	fish	fish	NN
18542	1068	10	was	be	VBD
18542	1068	11	cooked	cook	VBN
18542	1068	12	and	and	CC
18542	1068	13	cook	cook	NN
18542	1068	14	until	until	IN
18542	1068	15	thick	thick	JJ
18542	1068	16	,	,	,
18542	1068	17	stirring	stir	VBG
18542	1068	18	constantly	constantly	RB
18542	1068	19	.	.	.
18542	1069	1	Take	take	VB
18542	1069	2	from	from	IN
18542	1069	3	the	the	DT
18542	1069	4	fire	fire	NN
18542	1069	5	and	and	CC
18542	1069	6	add	add	VB
18542	1069	7	the	the	DT
18542	1069	8	yolks	yolk	NNS
18542	1069	9	of	of	IN
18542	1069	10	two	two	CD
18542	1069	11	eggs	egg	NNS
18542	1069	12	beaten	beat	VBN
18542	1069	13	with	with	IN
18542	1069	14	a	a	DT
18542	1069	15	teaspoonful	teaspoonful	JJ
18542	1069	16	of	of	IN
18542	1069	17	vinegar	vinegar	NN
18542	1069	18	and	and	CC
18542	1069	19	a	a	DT
18542	1069	20	tablespoonful	tablespoonful	NN
18542	1069	21	of	of	IN
18542	1069	22	melted	melted	JJ
18542	1069	23	butter	butter	NN
18542	1069	24	.	.	.
18542	1070	1	Season	season	NN
18542	1070	2	with	with	IN
18542	1070	3	pepper	pepper	NN
18542	1070	4	,	,	,
18542	1070	5	pour	pour	VBP
18542	1070	6	over	over	IN
18542	1070	7	the	the	DT
18542	1070	8	fish	fish	NN
18542	1070	9	and	and	CC
18542	1070	10	the	the	DT
18542	1070	11	potatoes	potato	NNS
18542	1070	12	,	,	,
18542	1070	13	and	and	CC
18542	1070	14	serve	serve	VB
18542	1070	15	.	.	.
18542	1071	1	CODFISH	CODFISH	NNP
18542	1071	2	À	à	NN
18542	1071	3	LA	LA	NNP
18542	1071	4	BEAUREGARD	BEAUREGARD	NNP
18542	1071	5	Prepare	Prepare	NNP
18542	1071	6	according	accord	VBG
18542	1071	7	to	to	IN
18542	1071	8	directions	direction	NNS
18542	1071	9	given	give	VBN
18542	1071	10	for	for	IN
18542	1071	11	Creamed	Creamed	NNP
18542	1071	12	Codfish	Codfish	NNP
18542	1071	13	,	,	,
18542	1071	14	using	use	VBG
18542	1071	15	fresh	fresh	JJ
18542	1071	16	codfish	codfish	NN
18542	1071	17	and	and	CC
18542	1071	18	omitting	omit	VBG
18542	1071	19	the	the	DT
18542	1071	20	egg	egg	NN
18542	1071	21	.	.	.
18542	1072	1	Serve	serve	VB
18542	1072	2	on	on	IN
18542	1072	3	buttered	butter	VBN
18542	1072	4	toast	toast	NN
18542	1072	5	and	and	CC
18542	1072	6	cover	cover	VB
18542	1072	7	with	with	IN
18542	1072	8	hard	hard	RB
18542	1072	9	-	-	HYPH
18542	1072	10	boiled	boil	VBN
18542	1072	11	eggs	egg	NNS
18542	1072	12	rubbed	rub	VBN
18542	1072	13	through	through	IN
18542	1072	14	a	a	DT
18542	1072	15	sieve	sieve	NN
18542	1072	16	.	.	.
18542	1073	1	STEWED	STEWED	NNP
18542	1073	2	CODFISH	CODFISH	NNP
18542	1073	3	À	à	NN
18542	1073	4	LA	LA	NNP
18542	1073	5	LINCOLN	LINCOLN	NNP
18542	1073	6	Clean	Clean	NNP
18542	1073	7	and	and	CC
18542	1073	8	bone	bone	NN
18542	1073	9	four	four	CD
18542	1073	10	pounds	pound	NNS
18542	1073	11	of	of	IN
18542	1073	12	fresh	fresh	JJ
18542	1073	13	codfish	codfish	NN
18542	1073	14	.	.	.
18542	1074	1	Slice	slice	NN
18542	1074	2	and	and	CC
18542	1074	3	scald	scald	NN
18542	1074	4	two	two	CD
18542	1074	5	small	small	JJ
18542	1074	6	onions	onion	NNS
18542	1074	7	,	,	,
18542	1074	8	drain	drain	VB
18542	1074	9	and	and	CC
18542	1074	10	fry	fry	VB
18542	1074	11	soft	soft	JJ
18542	1074	12	in	in	IN
18542	1074	13	salt	salt	NN
18542	1074	14	pork	pork	NN
18542	1074	15	fat	fat	NN
18542	1074	16	.	.	.
18542	1075	1	Cut	cut	VB
18542	1075	2	the	the	DT
18542	1075	3	fish	fish	NN
18542	1075	4	into	into	IN
18542	1075	5	cubes	cube	NNS
18542	1075	6	and	and	CC
18542	1075	7	season	season	NN
18542	1075	8	with	with	IN
18542	1075	9	salt	salt	NN
18542	1075	10	and	and	CC
18542	1075	11	pepper	pepper	NN
18542	1075	12	.	.	.
18542	1076	1	Boil	Boil	NNP
18542	1076	2	the	the	DT
18542	1076	3	bones	bone	NNS
18542	1076	4	in	in	IN
18542	1076	5	water	water	NN
18542	1076	6	to	to	TO
18542	1076	7	cover	cover	VB
18542	1076	8	,	,	,
18542	1076	9	with	with	IN
18542	1076	10	onion	onion	NN
18542	1076	11	and	and	CC
18542	1076	12	pork	pork	NN
18542	1076	13	fat	fat	NN
18542	1076	14	.	.	.
18542	1077	1	Put	put	VB
18542	1077	2	the	the	DT
18542	1077	3	fish	fish	NN
18542	1077	4	into	into	IN
18542	1077	5	a	a	DT
18542	1077	6	buttered	buttered	NN
18542	1077	7	[	[	-LRB-
18542	1077	8	Page	page	NN
18542	1077	9	103	103	CD
18542	1077	10	]	]	-RRB-
18542	1077	11	sauce	sauce	NN
18542	1077	12	-	-	HYPH
18542	1077	13	pan	pan	NN
18542	1077	14	and	and	CC
18542	1077	15	strain	strain	VB
18542	1077	16	the	the	DT
18542	1077	17	boiling	boil	VBG
18542	1077	18	liquid	liquid	NN
18542	1077	19	over	over	IN
18542	1077	20	it	-PRON-	PRP
18542	1077	21	,	,	,
18542	1077	22	using	use	VBG
18542	1077	23	enough	enough	RB
18542	1077	24	to	to	TO
18542	1077	25	cover	cover	VB
18542	1077	26	.	.	.
18542	1078	1	Add	add	VB
18542	1078	2	the	the	DT
18542	1078	3	juice	juice	NN
18542	1078	4	of	of	IN
18542	1078	5	half	half	PDT
18542	1078	6	a	a	DT
18542	1078	7	lemon	lemon	NN
18542	1078	8	,	,	,
18542	1078	9	and	and	CC
18542	1078	10	thicken	thicken	VBN
18542	1078	11	with	with	IN
18542	1078	12	one	one	CD
18542	1078	13	heaping	heap	VBG
18542	1078	14	tablespoonful	tablespoonful	JJ
18542	1078	15	of	of	IN
18542	1078	16	butter	butter	NN
18542	1078	17	cooked	cook	VBN
18542	1078	18	with	with	IN
18542	1078	19	two	two	CD
18542	1078	20	of	of	IN
18542	1078	21	flour	flour	NN
18542	1078	22	.	.	.
18542	1079	1	Season	season	NN
18542	1079	2	with	with	IN
18542	1079	3	salt	salt	NN
18542	1079	4	,	,	,
18542	1079	5	pepper	pepper	NN
18542	1079	6	,	,	,
18542	1079	7	minced	mince	VBD
18542	1079	8	parsley	parsley	NNP
18542	1079	9	,	,	,
18542	1079	10	and	and	CC
18542	1079	11	tomato	tomato	NNP
18542	1079	12	or	or	CC
18542	1079	13	mushroom	mushroom	NN
18542	1079	14	catsup	catsup	NN
18542	1079	15	.	.	.
18542	1080	1	Just	just	RB
18542	1080	2	before	before	IN
18542	1080	3	the	the	DT
18542	1080	4	fish	fish	NN
18542	1080	5	is	be	VBZ
18542	1080	6	done	do	VBN
18542	1080	7	add	add	VB
18542	1080	8	one	one	CD
18542	1080	9	quart	quart	NN
18542	1080	10	of	of	IN
18542	1080	11	drained	drain	VBN
18542	1080	12	oysters	oyster	NNS
18542	1080	13	and	and	CC
18542	1080	14	cook	cook	VB
18542	1080	15	until	until	IN
18542	1080	16	the	the	DT
18542	1080	17	oysters	oyster	NNS
18542	1080	18	are	be	VBP
18542	1080	19	plump	plump	JJ
18542	1080	20	.	.	.
18542	1081	1	BOILED	BOILED	NNP
18542	1081	2	CODS	CODS	NNP
18542	1081	3	'	'	POS
18542	1081	4	TONGUES	tongues	NN
18542	1081	5	WITH	with	IN
18542	1081	6	EGG	EGG	NNP
18542	1081	7	SAUCE	SAUCE	NNP
18542	1081	8	Soak	soak	VB
18542	1081	9	the	the	DT
18542	1081	10	tongues	tongue	NNS
18542	1081	11	over	over	IN
18542	1081	12	night	night	NN
18542	1081	13	,	,	,
18542	1081	14	change	change	VB
18542	1081	15	the	the	DT
18542	1081	16	water	water	NN
18542	1081	17	,	,	,
18542	1081	18	and	and	CC
18542	1081	19	boil	boil	VB
18542	1081	20	for	for	IN
18542	1081	21	ten	ten	CD
18542	1081	22	minutes	minute	NNS
18542	1081	23	.	.	.
18542	1082	1	Serve	serve	VB
18542	1082	2	with	with	IN
18542	1082	3	Drawn	Drawn	NNP
18542	1082	4	-	-	HYPH
18542	1082	5	Butter	Butter	NNP
18542	1082	6	Sauce	Sauce	NNP
18542	1082	7	.	.	.
18542	1083	1	FRIED	FRIED	NNP
18542	1083	2	CODFISH	CODFISH	VBD
18542	1083	3	TONGUES	tongues	NN
18542	1083	4	Wash	wash	VBP
18542	1083	5	the	the	DT
18542	1083	6	tongues	tongue	NNS
18542	1083	7	,	,	,
18542	1083	8	dip	dip	NN
18542	1083	9	in	in	IN
18542	1083	10	cold	cold	JJ
18542	1083	11	milk	milk	NN
18542	1083	12	and	and	CC
18542	1083	13	roll	roll	NN
18542	1083	14	in	in	IN
18542	1083	15	seasoned	season	VBN
18542	1083	16	flour	flour	NN
18542	1083	17	.	.	.
18542	1084	1	Fry	fry	NN
18542	1084	2	in	in	IN
18542	1084	3	butter	butter	NN
18542	1084	4	,	,	,
18542	1084	5	and	and	CC
18542	1084	6	serve	serve	VB
18542	1084	7	with	with	IN
18542	1084	8	tomato	tomato	NNP
18542	1084	9	sauce	sauce	NN
18542	1084	10	.	.	.
18542	1085	1	CODS	CODS	NNP
18542	1085	2	'	'	POS
18542	1085	3	TONGUES	tongues	NN
18542	1085	4	À	À	NNP
18542	1085	5	LA	LA	NNP
18542	1085	6	POULETTE	POULETTE	NNP
18542	1085	7	Prepare	Prepare	NNP
18542	1085	8	according	accord	VBG
18542	1085	9	to	to	IN
18542	1085	10	directions	direction	NNS
18542	1085	11	given	give	VBN
18542	1085	12	for	for	IN
18542	1085	13	boiled	boil	VBN
18542	1085	14	Cods	Cods	NNP
18542	1085	15	'	'	POS
18542	1085	16	Tongues	Tongues	NNPS
18542	1085	17	with	with	IN
18542	1085	18	Egg	Egg	NNP
18542	1085	19	Sauce	Sauce	NNP
18542	1085	20	and	and	CC
18542	1085	21	serve	serve	VB
18542	1085	22	with	with	IN
18542	1085	23	a	a	DT
18542	1085	24	Poulette	Poulette	NNP
18542	1085	25	Sauce	Sauce	NNP
18542	1085	26	,	,	,
18542	1085	27	using	use	VBG
18542	1085	28	for	for	IN
18542	1085	29	liquid	liquid	NN
18542	1085	30	the	the	DT
18542	1085	31	water	water	NN
18542	1085	32	in	in	IN
18542	1085	33	which	which	WDT
18542	1085	34	the	the	DT
18542	1085	35	tongues	tongue	NNS
18542	1085	36	were	be	VBD
18542	1085	37	boiled	boil	VBN
18542	1085	38	.	.	.
18542	1086	1	CODFISH	CODFISH	NNP
18542	1086	2	TONGUES	tongues	NN
18542	1086	3	À	à	NN
18542	1086	4	LA	LA	NNP
18542	1086	5	BEURRE	BEURRE	NNP
18542	1086	6	NOIR	NOIR	NNP
18542	1086	7	Prepare	prepare	VB
18542	1086	8	the	the	DT
18542	1086	9	tongues	tongue	NNS
18542	1086	10	according	accord	VBG
18542	1086	11	to	to	IN
18542	1086	12	directions	direction	NNS
18542	1086	13	[	[	-LRB-
18542	1086	14	Page	page	NN
18542	1086	15	104	104	CD
18542	1086	16	]	]	-RRB-
18542	1086	17	given	give	VBN
18542	1086	18	in	in	IN
18542	1086	19	the	the	DT
18542	1086	20	recipe	recipe	NN
18542	1086	21	for	for	IN
18542	1086	22	Boiled	Boiled	NNP
18542	1086	23	Cods	Cods	NNP
18542	1086	24	'	'	POS
18542	1086	25	Tongues	Tongues	NNPS
18542	1086	26	with	with	IN
18542	1086	27	Egg	Egg	NNP
18542	1086	28	Sauce	Sauce	NNP
18542	1086	29	.	.	.
18542	1087	1	Drain	drain	VB
18542	1087	2	and	and	CC
18542	1087	3	serve	serve	VB
18542	1087	4	with	with	IN
18542	1087	5	brown	brown	JJ
18542	1087	6	butter	butter	NN
18542	1087	7	,	,	,
18542	1087	8	seasoned	season	VBN
18542	1087	9	with	with	IN
18542	1087	10	salt	salt	NN
18542	1087	11	,	,	,
18542	1087	12	pepper	pepper	NN
18542	1087	13	,	,	,
18542	1087	14	minced	mince	VBD
18542	1087	15	parsley	parsley	NNP
18542	1087	16	,	,	,
18542	1087	17	and	and	CC
18542	1087	18	lemon	lemon	NN
18542	1087	19	-	-	HYPH
18542	1087	20	juice	juice	NN
18542	1087	21	.	.	.
18542	1088	1	CODFISH	codfish	JJ
18542	1088	2	FRITTERS	fritter	NNS
18542	1088	3	Cut	cut	VBP
18542	1088	4	into	into	IN
18542	1088	5	strips	strip	NNS
18542	1088	6	fresh	fresh	JJ
18542	1088	7	boiled	boil	VBN
18542	1088	8	cod	cod	NN
18542	1088	9	,	,	,
18542	1088	10	or	or	CC
18542	1088	11	freshened	freshen	VBN
18542	1088	12	and	and	CC
18542	1088	13	boiled	boil	VBN
18542	1088	14	salt	salt	NN
18542	1088	15	cod	cod	NN
18542	1088	16	.	.	.
18542	1089	1	Dip	dip	VB
18542	1089	2	in	in	IN
18542	1089	3	fritter	fritter	JJ
18542	1089	4	batter	batter	NN
18542	1089	5	and	and	CC
18542	1089	6	fry	fry	VB
18542	1089	7	in	in	IN
18542	1089	8	deep	deep	JJ
18542	1089	9	fat	fat	NN
18542	1089	10	.	.	.
18542	1090	1	DEVILLED	devilled	JJ
18542	1090	2	CODFISH	CODFISH	NNP
18542	1090	3	Flake	flake	JJ
18542	1090	4	cold	cold	JJ
18542	1090	5	cooked	cooked	JJ
18542	1090	6	fish	fish	NN
18542	1090	7	.	.	.
18542	1091	1	Mix	mix	VB
18542	1091	2	with	with	IN
18542	1091	3	an	an	DT
18542	1091	4	equal	equal	JJ
18542	1091	5	quantity	quantity	NN
18542	1091	6	of	of	IN
18542	1091	7	bread	bread	NN
18542	1091	8	-	-	:
18542	1091	9	crumbs	crumb	VBZ
18542	1091	10	the	the	DT
18542	1091	11	yolks	yolk	NNS
18542	1091	12	of	of	IN
18542	1091	13	two	two	CD
18542	1091	14	hard	hard	RB
18542	1091	15	-	-	HYPH
18542	1091	16	boiled	boil	VBN
18542	1091	17	eggs	egg	NNS
18542	1091	18	,	,	,
18542	1091	19	and	and	CC
18542	1091	20	melted	melted	JJ
18542	1091	21	butter	butter	NN
18542	1091	22	,	,	,
18542	1091	23	grated	grate	VBD
18542	1091	24	onion	onion	NN
18542	1091	25	,	,	,
18542	1091	26	minced	mince	VBD
18542	1091	27	parsley	parsley	NNP
18542	1091	28	,	,	,
18542	1091	29	and	and	CC
18542	1091	30	pepper	pepper	NN
18542	1091	31	and	and	CC
18542	1091	32	salt	salt	NN
18542	1091	33	to	to	IN
18542	1091	34	season	season	NN
18542	1091	35	.	.	.
18542	1092	1	Add	add	VB
18542	1092	2	milk	milk	NN
18542	1092	3	or	or	CC
18542	1092	4	oyster	oyster	JJ
18542	1092	5	liquor	liquor	NN
18542	1092	6	to	to	TO
18542	1092	7	moisten	moisten	VB
18542	1092	8	and	and	CC
18542	1092	9	fill	fill	VB
18542	1092	10	buttered	butter	VBN
18542	1092	11	shells	shell	NNS
18542	1092	12	.	.	.
18542	1093	1	Cover	cover	VB
18542	1093	2	with	with	IN
18542	1093	3	crumbs	crumb	NNS
18542	1093	4	,	,	,
18542	1093	5	dot	dot	VBP
18542	1093	6	with	with	IN
18542	1093	7	butter	butter	NN
18542	1093	8	,	,	,
18542	1093	9	and	and	CC
18542	1093	10	brown	brown	NNP
18542	1093	11	in	in	IN
18542	1093	12	the	the	DT
18542	1093	13	oven	oven	NN
18542	1093	14	.	.	.
18542	1094	1	CODFISH	CODFISH	NNP
18542	1094	2	À	à	NN
18542	1094	3	LA	LA	NNP
18542	1094	4	SEVILLE	SEVILLE	NNP
18542	1094	5	Wash	Wash	NNP
18542	1094	6	and	and	CC
18542	1094	7	dry	dry	VB
18542	1094	8	one	one	CD
18542	1094	9	cupful	cupful	NN
18542	1094	10	of	of	IN
18542	1094	11	rice	rice	NN
18542	1094	12	,	,	,
18542	1094	13	brown	brown	VBP
18542	1094	14	it	-PRON-	PRP
18542	1094	15	in	in	IN
18542	1094	16	olive	olive	NN
18542	1094	17	-	-	HYPH
18542	1094	18	oil	oil	NN
18542	1094	19	,	,	,
18542	1094	20	and	and	CC
18542	1094	21	drain	drain	VB
18542	1094	22	.	.	.
18542	1095	1	Put	put	VB
18542	1095	2	into	into	IN
18542	1095	3	a	a	DT
18542	1095	4	stewpan	stewpan	NN
18542	1095	5	and	and	CC
18542	1095	6	cover	cover	VB
18542	1095	7	with	with	IN
18542	1095	8	fillets	fillet	NNS
18542	1095	9	of	of	IN
18542	1095	10	fresh	fresh	JJ
18542	1095	11	cod	cod	NN
18542	1095	12	,	,	,
18542	1095	13	fried	fry	VBN
18542	1095	14	in	in	IN
18542	1095	15	the	the	DT
18542	1095	16	oil	oil	NN
18542	1095	17	.	.	.
18542	1096	1	Add	add	VB
18542	1096	2	a	a	DT
18542	1096	3	sliced	sliced	JJ
18542	1096	4	onion	onion	NN
18542	1096	5	fried	fry	VBN
18542	1096	6	,	,	,
18542	1096	7	half	half	PDT
18542	1096	8	a	a	DT
18542	1096	9	dozen	dozen	NN
18542	1096	10	sliced	slice	VBN
18542	1096	11	tomatoes	tomato	NNS
18542	1096	12	,	,	,
18542	1096	13	and	and	CC
18542	1096	14	salt	salt	NN
18542	1096	15	,	,	,
18542	1096	16	cayenne	cayenne	NN
18542	1096	17	,	,	,
18542	1096	18	and	and	CC
18542	1096	19	lemon	lemon	NN
18542	1096	20	-	-	HYPH
18542	1096	21	juice	juice	NN
18542	1096	22	to	to	TO
18542	1096	23	season	season	VB
18542	1096	24	.	.	.
18542	1097	1	Add	add	VB
18542	1097	2	two	two	CD
18542	1097	3	cupfuls	cupful	NNS
18542	1097	4	of	of	IN
18542	1097	5	stock	stock	NN
18542	1097	6	,	,	,
18542	1097	7	put	put	VB
18542	1097	8	a	a	DT
18542	1097	9	buttered	butter	VBN
18542	1097	10	paper	paper	NN
18542	1097	11	on	on	IN
18542	1097	12	top	top	NN
18542	1097	13	,	,	,
18542	1097	14	cover	cover	VB
18542	1097	15	the	the	DT
18542	1097	16	pan	pan	NN
18542	1097	17	,	,	,
18542	1097	18	and	and	CC
18542	1097	19	bake	bake	VB
18542	1097	20	half	half	PDT
18542	1097	21	an	an	DT
18542	1097	22	hour	hour	NN
18542	1097	23	in	in	IN
18542	1097	24	the	the	DT
18542	1097	25	oven	oven	NN
18542	1097	26	.	.	.
18542	1098	1	Take	take	VB
18542	1098	2	out	out	RP
18542	1098	3	the	the	DT
18542	1098	4	fish	fish	NN
18542	1098	5	carefully	carefully	RB
18542	1098	6	,	,	,
18542	1098	7	mix	mix	VB
18542	1098	8	the	the	DT
18542	1098	9	rice	rice	NN
18542	1098	10	and	and	CC
18542	1098	11	[	[	-LRB-
18542	1098	12	Page	page	NN
18542	1098	13	105	105	CD
18542	1098	14	]	]	-RRB-
18542	1098	15	seasoning	season	VBG
18542	1098	16	together	together	RB
18542	1098	17	,	,	,
18542	1098	18	and	and	CC
18542	1098	19	serve	serve	VB
18542	1098	20	as	as	IN
18542	1098	21	a	a	DT
18542	1098	22	border	border	NN
18542	1098	23	around	around	IN
18542	1098	24	the	the	DT
18542	1098	25	fish	fish	NN
18542	1098	26	.	.	.
18542	1099	1	CODFISH	CODFISH	NNP
18542	1099	2	À	à	NN
18542	1099	3	LA	LA	NNP
18542	1099	4	BÉCHAMEL	BÉCHAMEL	NNP
18542	1099	5	Prepare	Prepare	NNP
18542	1099	6	according	accord	VBG
18542	1099	7	to	to	IN
18542	1099	8	directions	direction	NNS
18542	1099	9	given	give	VBN
18542	1099	10	for	for	IN
18542	1099	11	Creamed	Creamed	NNP
18542	1099	12	Codfish	Codfish	NNP
18542	1099	13	,	,	,
18542	1099	14	omitting	omit	VBG
18542	1099	15	the	the	DT
18542	1099	16	egg	egg	NN
18542	1099	17	and	and	CC
18542	1099	18	using	use	VBG
18542	1099	19	white	white	JJ
18542	1099	20	stock	stock	NN
18542	1099	21	and	and	CC
18542	1099	22	milk	milk	NN
18542	1099	23	in	in	IN
18542	1099	24	equal	equal	JJ
18542	1099	25	parts	part	NNS
18542	1099	26	instead	instead	RB
18542	1099	27	of	of	IN
18542	1099	28	cream	cream	NN
18542	1099	29	.	.	.
18542	1100	1	ESCALLOPED	ESCALLOPED	NNP
18542	1100	2	CODFISH	CODFISH	NNP
18542	1100	3	À	à	NN
18542	1100	4	LA	LA	NNP
18542	1100	5	BÉCHAMEL	BÉCHAMEL	NNP
18542	1100	6	Prepare	Prepare	NNP
18542	1100	7	according	accord	VBG
18542	1100	8	to	to	IN
18542	1100	9	directions	direction	NNS
18542	1100	10	given	give	VBN
18542	1100	11	for	for	IN
18542	1100	12	Codfish	Codfish	NNP
18542	1100	13	à	à	NNP
18542	1100	14	la	la	NNP
18542	1100	15	Béchamel	Béchamel	NNP
18542	1100	16	,	,	,
18542	1100	17	adding	add	VBG
18542	1100	18	the	the	DT
18542	1100	19	yolks	yolk	NNS
18542	1100	20	of	of	IN
18542	1100	21	three	three	CD
18542	1100	22	eggs	egg	NNS
18542	1100	23	.	.	.
18542	1101	1	Arrange	arrange	NN
18542	1101	2	in	in	IN
18542	1101	3	a	a	DT
18542	1101	4	baking	baking	NN
18542	1101	5	-	-	HYPH
18542	1101	6	dish	dish	NN
18542	1101	7	with	with	IN
18542	1101	8	layers	layer	NNS
18542	1101	9	of	of	IN
18542	1101	10	seasoned	seasoned	JJ
18542	1101	11	crumbs	crumb	NNS
18542	1101	12	,	,	,
18542	1101	13	and	and	CC
18542	1101	14	add	add	VB
18542	1101	15	sufficient	sufficient	JJ
18542	1101	16	milk	milk	NN
18542	1101	17	to	to	TO
18542	1101	18	moisten	moisten	VB
18542	1101	19	.	.	.
18542	1102	1	Cover	cover	VB
18542	1102	2	with	with	IN
18542	1102	3	crumbs	crumb	NNS
18542	1102	4	,	,	,
18542	1102	5	dot	dot	VBP
18542	1102	6	with	with	IN
18542	1102	7	butter	butter	NN
18542	1102	8	,	,	,
18542	1102	9	and	and	CC
18542	1102	10	brown	brown	NNP
18542	1102	11	in	in	IN
18542	1102	12	the	the	DT
18542	1102	13	oven	oven	NN
18542	1102	14	.	.	.
18542	1103	1	CODFISH	CODFISH	NNP
18542	1103	2	À	à	NN
18542	1103	3	LA	LA	NNP
18542	1103	4	FLAMANDE	FLAMANDE	NNP
18542	1103	5	Prepare	Prepare	NNP
18542	1103	6	boiled	boil	VBN
18542	1103	7	codfish	codfish	NN
18542	1103	8	according	accord	VBG
18542	1103	9	to	to	IN
18542	1103	10	directions	direction	NNS
18542	1103	11	previously	previously	RB
18542	1103	12	given	give	VBN
18542	1103	13	.	.	.
18542	1104	1	Melt	Melt	NNP
18542	1104	2	one	one	CD
18542	1104	3	tablespoonful	tablespoonful	NN
18542	1104	4	of	of	IN
18542	1104	5	butter	butter	NN
18542	1104	6	and	and	CC
18542	1104	7	cook	cook	NN
18542	1104	8	in	in	IN
18542	1104	9	it	-PRON-	PRP
18542	1104	10	a	a	DT
18542	1104	11	teaspoonful	teaspoonful	NN
18542	1104	12	of	of	IN
18542	1104	13	flour	flour	NN
18542	1104	14	.	.	.
18542	1105	1	Add	add	VB
18542	1105	2	one	one	CD
18542	1105	3	cupful	cupful	NN
18542	1105	4	of	of	IN
18542	1105	5	boiling	boil	VBG
18542	1105	6	water	water	NN
18542	1105	7	and	and	CC
18542	1105	8	cook	cook	NN
18542	1105	9	until	until	IN
18542	1105	10	thick	thick	JJ
18542	1105	11	,	,	,
18542	1105	12	stirring	stir	VBG
18542	1105	13	constantly	constantly	RB
18542	1105	14	.	.	.
18542	1106	1	Take	take	VB
18542	1106	2	from	from	IN
18542	1106	3	the	the	DT
18542	1106	4	fire	fire	NN
18542	1106	5	,	,	,
18542	1106	6	add	add	VB
18542	1106	7	the	the	DT
18542	1106	8	yolks	yolk	NNS
18542	1106	9	of	of	IN
18542	1106	10	two	two	CD
18542	1106	11	eggs	egg	NNS
18542	1106	12	well	well	RB
18542	1106	13	beaten	beat	VBN
18542	1106	14	,	,	,
18542	1106	15	four	four	CD
18542	1106	16	tablespoonfuls	tablespoonful	NNS
18542	1106	17	of	of	IN
18542	1106	18	made	make	VBN
18542	1106	19	mustard	mustard	NN
18542	1106	20	,	,	,
18542	1106	21	and	and	CC
18542	1106	22	pepper	pepper	NN
18542	1106	23	,	,	,
18542	1106	24	vinegar	vinegar	NN
18542	1106	25	,	,	,
18542	1106	26	grated	grate	VBD
18542	1106	27	nutmeg	nutmeg	NNP
18542	1106	28	,	,	,
18542	1106	29	and	and	CC
18542	1106	30	minced	mince	VBD
18542	1106	31	parsley	parsley	NNP
18542	1106	32	to	to	TO
18542	1106	33	season	season	VB
18542	1106	34	.	.	.
18542	1107	1	Add	add	VB
18542	1107	2	gradually	gradually	RB
18542	1107	3	half	half	PDT
18542	1107	4	a	a	DT
18542	1107	5	cupful	cupful	NN
18542	1107	6	of	of	IN
18542	1107	7	melted	melted	JJ
18542	1107	8	butter	butter	NN
18542	1107	9	,	,	,
18542	1107	10	pour	pour	VBP
18542	1107	11	over	over	IN
18542	1107	12	the	the	DT
18542	1107	13	fish	fish	NN
18542	1107	14	,	,	,
18542	1107	15	and	and	CC
18542	1107	16	serve	serve	VB
18542	1107	17	.	.	.
18542	1108	1	[	[	-LRB-
18542	1108	2	Page	page	NN
18542	1108	3	106	106	CD
18542	1108	4	]	]	-RRB-
18542	1108	5	STEWED	STEWED	NNP
18542	1108	6	CODFISH	CODFISH	NNP
18542	1108	7	À	à	NN
18542	1108	8	LA	LA	NNP
18542	1108	9	SHREWSBURY	SHREWSBURY	NNP
18542	1108	10	Stuff	Stuff	NNP
18542	1108	11	the	the	DT
18542	1108	12	fish	fish	NN
18542	1108	13	with	with	IN
18542	1108	14	drained	drained	JJ
18542	1108	15	oysters	oyster	NNS
18542	1108	16	and	and	CC
18542	1108	17	seasoned	season	VBD
18542	1108	18	crumbs	crumb	NNS
18542	1108	19	,	,	,
18542	1108	20	adding	add	VBG
18542	1108	21	two	two	CD
18542	1108	22	tablespoonfuls	tablespoonful	NNS
18542	1108	23	of	of	IN
18542	1108	24	butter	butter	NN
18542	1108	25	in	in	IN
18542	1108	26	small	small	JJ
18542	1108	27	bits	bit	NNS
18542	1108	28	.	.	.
18542	1109	1	Sew	sew	VB
18542	1109	2	up	up	RB
18542	1109	3	,	,	,
18542	1109	4	put	put	VBN
18542	1109	5	on	on	IN
18542	1109	6	the	the	DT
18542	1109	7	grating	grating	NN
18542	1109	8	in	in	IN
18542	1109	9	a	a	DT
18542	1109	10	fish	fish	NN
18542	1109	11	-	-	HYPH
18542	1109	12	kettle	kettle	NN
18542	1109	13	,	,	,
18542	1109	14	seasoning	season	VBG
18542	1109	15	with	with	IN
18542	1109	16	salt	salt	NN
18542	1109	17	,	,	,
18542	1109	18	pepper	pepper	NN
18542	1109	19	,	,	,
18542	1109	20	and	and	CC
18542	1109	21	minced	mince	VBD
18542	1109	22	parsley	parsley	NN
18542	1109	23	.	.	.
18542	1110	1	Dot	dot	NN
18542	1110	2	with	with	IN
18542	1110	3	butter	butter	NN
18542	1110	4	and	and	CC
18542	1110	5	add	add	VB
18542	1110	6	the	the	DT
18542	1110	7	oyster	oyster	JJ
18542	1110	8	liquor	liquor	NN
18542	1110	9	,	,	,
18542	1110	10	and	and	CC
18542	1110	11	two	two	CD
18542	1110	12	cupfuls	cupful	NNS
18542	1110	13	each	each	DT
18542	1110	14	of	of	IN
18542	1110	15	stock	stock	NN
18542	1110	16	and	and	CC
18542	1110	17	water	water	NN
18542	1110	18	.	.	.
18542	1111	1	Simmer	simmer	NN
18542	1111	2	for	for	IN
18542	1111	3	forty	forty	CD
18542	1111	4	minutes	minute	NNS
18542	1111	5	,	,	,
18542	1111	6	basting	baste	VBG
18542	1111	7	as	as	IN
18542	1111	8	required	require	VBN
18542	1111	9	.	.	.
18542	1112	1	Take	take	VB
18542	1112	2	up	up	RP
18542	1112	3	the	the	DT
18542	1112	4	fish	fish	NN
18542	1112	5	,	,	,
18542	1112	6	thicken	thicken	VB
18542	1112	7	the	the	DT
18542	1112	8	sauce	sauce	NN
18542	1112	9	with	with	IN
18542	1112	10	butter	butter	NN
18542	1112	11	and	and	CC
18542	1112	12	flour	flour	NN
18542	1112	13	cooked	cook	VBN
18542	1112	14	together	together	RB
18542	1112	15	,	,	,
18542	1112	16	and	and	CC
18542	1112	17	boil	boil	VB
18542	1112	18	for	for	IN
18542	1112	19	ten	ten	CD
18542	1112	20	minutes	minute	NNS
18542	1112	21	.	.	.
18542	1113	1	Take	take	VB
18542	1113	2	from	from	IN
18542	1113	3	the	the	DT
18542	1113	4	fire	fire	NN
18542	1113	5	,	,	,
18542	1113	6	add	add	VB
18542	1113	7	a	a	DT
18542	1113	8	tablespoonful	tablespoonful	NN
18542	1113	9	of	of	IN
18542	1113	10	butter	butter	NN
18542	1113	11	,	,	,
18542	1113	12	the	the	DT
18542	1113	13	juice	juice	NN
18542	1113	14	of	of	IN
18542	1113	15	a	a	DT
18542	1113	16	lemon	lemon	NN
18542	1113	17	,	,	,
18542	1113	18	and	and	CC
18542	1113	19	the	the	DT
18542	1113	20	yolks	yolk	NNS
18542	1113	21	of	of	IN
18542	1113	22	two	two	CD
18542	1113	23	eggs	egg	NNS
18542	1113	24	well	well	RB
18542	1113	25	beaten	beat	VBN
18542	1113	26	.	.	.
18542	1114	1	Strain	strain	VB
18542	1114	2	over	over	IN
18542	1114	3	the	the	DT
18542	1114	4	fish	fish	NN
18542	1114	5	and	and	CC
18542	1114	6	serve	serve	VB
18542	1114	7	.	.	.
18542	1115	1	SALT	SALT	NNP
18542	1115	2	CODFISH	codfish	NN
18542	1115	3	À	à	NN
18542	1115	4	LA	la	NN
18542	1115	5	BRANDADE	brandade	IN
18542	1115	6	Cut	Cut	NNP
18542	1115	7	the	the	DT
18542	1115	8	fish	fish	NN
18542	1115	9	in	in	IN
18542	1115	10	pieces	piece	NNS
18542	1115	11	and	and	CC
18542	1115	12	soak	soak	VB
18542	1115	13	in	in	IN
18542	1115	14	cold	cold	JJ
18542	1115	15	water	water	NN
18542	1115	16	for	for	IN
18542	1115	17	twenty	twenty	CD
18542	1115	18	-	-	HYPH
18542	1115	19	four	four	CD
18542	1115	20	hours	hour	NNS
18542	1115	21	.	.	.
18542	1116	1	Put	put	VB
18542	1116	2	into	into	IN
18542	1116	3	fresh	fresh	JJ
18542	1116	4	cold	cold	JJ
18542	1116	5	water	water	NN
18542	1116	6	,	,	,
18542	1116	7	bring	bring	VB
18542	1116	8	to	to	IN
18542	1116	9	the	the	DT
18542	1116	10	boil	boil	NN
18542	1116	11	,	,	,
18542	1116	12	and	and	CC
18542	1116	13	simmer	simmer	VB
18542	1116	14	for	for	IN
18542	1116	15	twenty	twenty	CD
18542	1116	16	minutes	minute	NNS
18542	1116	17	.	.	.
18542	1117	1	Drain	drain	NN
18542	1117	2	,	,	,
18542	1117	3	bone	bone	NN
18542	1117	4	,	,	,
18542	1117	5	and	and	CC
18542	1117	6	cool	cool	JJ
18542	1117	7	.	.	.
18542	1118	1	Mix	mix	VB
18542	1118	2	to	to	IN
18542	1118	3	a	a	DT
18542	1118	4	cream	cream	NN
18542	1118	5	with	with	IN
18542	1118	6	lemon	lemon	NN
18542	1118	7	-	-	HYPH
18542	1118	8	juice	juice	NN
18542	1118	9	and	and	CC
18542	1118	10	olive	olive	NN
18542	1118	11	-	-	HYPH
18542	1118	12	oil	oil	NN
18542	1118	13	,	,	,
18542	1118	14	adding	add	VBG
18542	1118	15	a	a	DT
18542	1118	16	little	little	JJ
18542	1118	17	milk	milk	NN
18542	1118	18	if	if	IN
18542	1118	19	it	-PRON-	PRP
18542	1118	20	becomes	become	VBZ
18542	1118	21	too	too	RB
18542	1118	22	thick	thick	JJ
18542	1118	23	.	.	.
18542	1119	1	Season	season	NN
18542	1119	2	with	with	IN
18542	1119	3	salt	salt	NN
18542	1119	4	,	,	,
18542	1119	5	pepper	pepper	NN
18542	1119	6	,	,	,
18542	1119	7	minced	mince	VBD
18542	1119	8	parsley	parsley	NNP
18542	1119	9	,	,	,
18542	1119	10	and	and	CC
18542	1119	11	garlic	garlic	NNP
18542	1119	12	.	.	.
18542	1120	1	Serve	serve	VB
18542	1120	2	with	with	IN
18542	1120	3	toasted	toasted	JJ
18542	1120	4	crackers	cracker	NNS
18542	1120	5	and	and	CC
18542	1120	6	cheese	cheese	NN
18542	1120	7	.	.	.
18542	1121	1	STEWED	STEWED	NNS
18542	1121	2	COD	cod	VBP
18542	1121	3	WITH	with	IN
18542	1121	4	OYSTERS	oyster	NNS
18542	1121	5	Cut	Cut	NNP
18542	1121	6	fresh	fresh	JJ
18542	1121	7	cod	cod	NN
18542	1121	8	into	into	IN
18542	1121	9	fillets	fillet	NNS
18542	1121	10	,	,	,
18542	1121	11	and	and	CC
18542	1121	12	put	put	VBD
18542	1121	13	in	in	RP
18542	1121	14	a	a	DT
18542	1121	15	baking	baking	NN
18542	1121	16	-	-	HYPH
18542	1121	17	pan	pan	NN
18542	1121	18	,	,	,
18542	1121	19	[	[	-LRB-
18542	1121	20	Page	page	NN
18542	1121	21	107	107	CD
18542	1121	22	]	]	-RRB-
18542	1121	23	with	with	IN
18542	1121	24	salt	salt	NN
18542	1121	25	,	,	,
18542	1121	26	pepper	pepper	NN
18542	1121	27	,	,	,
18542	1121	28	and	and	CC
18542	1121	29	chopped	chop	VBD
18542	1121	30	onion	onion	NN
18542	1121	31	to	to	IN
18542	1121	32	season	season	NN
18542	1121	33	.	.	.
18542	1122	1	Add	add	VB
18542	1122	2	one	one	CD
18542	1122	3	cupful	cupful	NN
18542	1122	4	of	of	IN
18542	1122	5	white	white	JJ
18542	1122	6	wine	wine	NN
18542	1122	7	and	and	CC
18542	1122	8	the	the	DT
18542	1122	9	liquor	liquor	NN
18542	1122	10	of	of	IN
18542	1122	11	two	two	CD
18542	1122	12	dozen	dozen	NN
18542	1122	13	parboiled	parboil	VBD
18542	1122	14	oysters	oyster	NNS
18542	1122	15	.	.	.
18542	1123	1	Cook	cook	VB
18542	1123	2	slowly	slowly	RB
18542	1123	3	for	for	IN
18542	1123	4	fifteen	fifteen	CD
18542	1123	5	minutes	minute	NNS
18542	1123	6	,	,	,
18542	1123	7	take	take	VB
18542	1123	8	out	out	RP
18542	1123	9	the	the	DT
18542	1123	10	fish	fish	NN
18542	1123	11	,	,	,
18542	1123	12	thicken	thicken	VB
18542	1123	13	the	the	DT
18542	1123	14	sauce	sauce	NN
18542	1123	15	with	with	IN
18542	1123	16	butter	butter	NN
18542	1123	17	and	and	CC
18542	1123	18	flour	flour	NN
18542	1123	19	cooked	cook	VBN
18542	1123	20	together	together	RB
18542	1123	21	,	,	,
18542	1123	22	add	add	VB
18542	1123	23	two	two	CD
18542	1123	24	tablespoonfuls	tablespoonful	NNS
18542	1123	25	of	of	IN
18542	1123	26	melted	melted	JJ
18542	1123	27	butter	butter	NN
18542	1123	28	,	,	,
18542	1123	29	season	season	NN
18542	1123	30	with	with	IN
18542	1123	31	lemon	lemon	NN
18542	1123	32	-	-	HYPH
18542	1123	33	juice	juice	NN
18542	1123	34	,	,	,
18542	1123	35	and	and	CC
18542	1123	36	pour	pour	VB
18542	1123	37	the	the	DT
18542	1123	38	sauce	sauce	NN
18542	1123	39	over	over	IN
18542	1123	40	the	the	DT
18542	1123	41	fish	fish	NN
18542	1123	42	.	.	.
18542	1124	1	Garnish	garnish	VB
18542	1124	2	with	with	IN
18542	1124	3	the	the	DT
18542	1124	4	parboiled	parboil	VBN
18542	1124	5	oysters	oyster	NNS
18542	1124	6	and	and	CC
18542	1124	7	serve	serve	VB
18542	1124	8	.	.	.
18542	1125	1	SALTED	salt	VBN
18542	1125	2	COD	cod	NN
18542	1125	3	WITH	with	IN
18542	1125	4	BROWN	BROWN	NNP
18542	1125	5	BUTTER	butter	NN
18542	1125	6	Soak	soak	VB
18542	1125	7	the	the	DT
18542	1125	8	fish	fish	NN
18542	1125	9	for	for	IN
18542	1125	10	twenty	twenty	CD
18542	1125	11	-	-	HYPH
18542	1125	12	four	four	CD
18542	1125	13	hours	hour	NNS
18542	1125	14	and	and	CC
18542	1125	15	prepare	prepare	VB
18542	1125	16	according	accord	VBG
18542	1125	17	to	to	IN
18542	1125	18	directions	direction	NNS
18542	1125	19	given	give	VBN
18542	1125	20	for	for	IN
18542	1125	21	Boiled	Boiled	NNP
18542	1125	22	Salted	Salted	NNP
18542	1125	23	Cod	Cod	NNP
18542	1125	24	.	.	.
18542	1126	1	Drain	drain	NN
18542	1126	2	,	,	,
18542	1126	3	wipe	wipe	NN
18542	1126	4	dry	dry	JJ
18542	1126	5	,	,	,
18542	1126	6	and	and	CC
18542	1126	7	fry	fry	NNP
18542	1126	8	brown	brown	NNP
18542	1126	9	in	in	IN
18542	1126	10	butter	butter	NN
18542	1126	11	,	,	,
18542	1126	12	adding	add	VBG
18542	1126	13	a	a	DT
18542	1126	14	little	little	JJ
18542	1126	15	minced	mince	VBN
18542	1126	16	parsley	parsley	NN
18542	1126	17	.	.	.
18542	1127	1	CODFISH	CODFISH	NNP
18542	1127	2	STEAK	STEAK	NNP
18542	1127	3	Cut	cut	VBP
18542	1127	4	the	the	DT
18542	1127	5	fish	fish	NN
18542	1127	6	into	into	IN
18542	1127	7	steaks	steak	NNS
18542	1127	8	,	,	,
18542	1127	9	about	about	RB
18542	1127	10	two	two	CD
18542	1127	11	inches	inch	NNS
18542	1127	12	thick	thick	JJ
18542	1127	13	,	,	,
18542	1127	14	season	season	NN
18542	1127	15	with	with	IN
18542	1127	16	salt	salt	NN
18542	1127	17	and	and	CC
18542	1127	18	pepper	pepper	NN
18542	1127	19	,	,	,
18542	1127	20	and	and	CC
18542	1127	21	let	let	VB
18542	1127	22	stand	stand	VB
18542	1127	23	for	for	IN
18542	1127	24	two	two	CD
18542	1127	25	hours	hour	NNS
18542	1127	26	.	.	.
18542	1128	1	Dredge	dredge	NN
18542	1128	2	with	with	IN
18542	1128	3	corn	corn	NN
18542	1128	4	-	-	HYPH
18542	1128	5	meal	meal	NN
18542	1128	6	and	and	CC
18542	1128	7	fry	fry	NN
18542	1128	8	in	in	IN
18542	1128	9	salt	salt	NN
18542	1128	10	pork	pork	NN
18542	1128	11	fat	fat	NN
18542	1128	12	.	.	.
18542	1129	1	Sprinkle	sprinkle	VB
18542	1129	2	with	with	IN
18542	1129	3	lemon	lemon	NN
18542	1129	4	-	-	HYPH
18542	1129	5	juice	juice	NN
18542	1129	6	and	and	CC
18542	1129	7	serve	serve	VB
18542	1129	8	.	.	.
18542	1130	1	BROILED	broiled	NN
18542	1130	2	CODFISH	CODFISH	NNS
18542	1130	3	STEAKS	steaks	NN
18542	1130	4	WITH	with	IN
18542	1130	5	BACON	BACON	NNS
18542	1130	6	Prepare	prepare	VBP
18542	1130	7	the	the	DT
18542	1130	8	steaks	steak	NNS
18542	1130	9	according	accord	VBG
18542	1130	10	to	to	IN
18542	1130	11	directions	direction	NNS
18542	1130	12	previously	previously	RB
18542	1130	13	given	give	VBN
18542	1130	14	and	and	CC
18542	1130	15	serve	serve	VB
18542	1130	16	with	with	IN
18542	1130	17	a	a	DT
18542	1130	18	border	border	NN
18542	1130	19	of	of	IN
18542	1130	20	thin	thin	JJ
18542	1130	21	slices	slice	NNS
18542	1130	22	of	of	IN
18542	1130	23	bacon	bacon	NN
18542	1130	24	fried	fry	VBD
18542	1130	25	crisp	crisp	RB
18542	1130	26	.	.	.
18542	1131	1	[	[	-LRB-
18542	1131	2	Page	page	NN
18542	1131	3	108	108	CD
18542	1131	4	]	]	-RRB-
18542	1131	5	BROILED	broiled	NN
18542	1131	6	CODFISH	codfish	NN
18542	1131	7	STEAKS	STEAKS	NNP
18542	1131	8	Soak	Soak	NNP
18542	1131	9	in	in	IN
18542	1131	10	salted	salted	JJ
18542	1131	11	water	water	NN
18542	1131	12	for	for	IN
18542	1131	13	fifteen	fifteen	CD
18542	1131	14	minutes	minute	NNS
18542	1131	15	,	,	,
18542	1131	16	wipe	wipe	NN
18542	1131	17	dry	dry	JJ
18542	1131	18	,	,	,
18542	1131	19	and	and	CC
18542	1131	20	let	let	VB
18542	1131	21	stand	stand	VB
18542	1131	22	for	for	IN
18542	1131	23	an	an	DT
18542	1131	24	hour	hour	NN
18542	1131	25	in	in	IN
18542	1131	26	olive	olive	JJ
18542	1131	27	-	-	HYPH
18542	1131	28	oil	oil	NN
18542	1131	29	and	and	CC
18542	1131	30	vinegar	vinegar	NN
18542	1131	31	.	.	.
18542	1132	1	Drain	drain	NN
18542	1132	2	,	,	,
18542	1132	3	season	season	NN
18542	1132	4	,	,	,
18542	1132	5	and	and	CC
18542	1132	6	broil	broil	VB
18542	1132	7	on	on	RP
18542	1132	8	a	a	DT
18542	1132	9	well	well	RB
18542	1132	10	-	-	HYPH
18542	1132	11	buttered	butter	VBN
18542	1132	12	gridiron	gridiron	NN
18542	1132	13	.	.	.
18542	1133	1	Serve	serve	VB
18542	1133	2	with	with	IN
18542	1133	3	melted	melted	JJ
18542	1133	4	butter	butter	NN
18542	1133	5	and	and	CC
18542	1133	6	minced	mince	VBN
18542	1133	7	parsley	parsley	NN
18542	1133	8	.	.	.
18542	1134	1	BREADED	BREADED	NNP
18542	1134	2	CODFISH	CODFISH	NNS
18542	1134	3	STEAKS	steaks	NN
18542	1134	4	Season	season	VB
18542	1134	5	the	the	DT
18542	1134	6	steaks	steak	NNS
18542	1134	7	with	with	IN
18542	1134	8	salt	salt	NN
18542	1134	9	,	,	,
18542	1134	10	pepper	pepper	NN
18542	1134	11	,	,	,
18542	1134	12	and	and	CC
18542	1134	13	lemon	lemon	NN
18542	1134	14	-	-	HYPH
18542	1134	15	juice	juice	NN
18542	1134	16	,	,	,
18542	1134	17	dip	dip	NN
18542	1134	18	in	in	IN
18542	1134	19	egg	egg	NN
18542	1134	20	and	and	CC
18542	1134	21	crumbs	crumb	VBZ
18542	1134	22	,	,	,
18542	1134	23	and	and	CC
18542	1134	24	fry	fry	VB
18542	1134	25	in	in	IN
18542	1134	26	deep	deep	JJ
18542	1134	27	fat	fat	NN
18542	1134	28	.	.	.
18542	1135	1	Serve	serve	VB
18542	1135	2	with	with	IN
18542	1135	3	any	any	DT
18542	1135	4	preferred	preferred	JJ
18542	1135	5	sauce	sauce	NN
18542	1135	6	.	.	.
18542	1136	1	FRIED	FRIED	NNP
18542	1136	2	CODFISH	CODFISH	VBZ
18542	1136	3	STEAKS	steaks	VB
18542	1136	4	Clean	clean	VBP
18542	1136	5	the	the	DT
18542	1136	6	steaks	steak	NNS
18542	1136	7	,	,	,
18542	1136	8	sprinkle	sprinkle	VB
18542	1136	9	with	with	IN
18542	1136	10	salt	salt	NN
18542	1136	11	and	and	CC
18542	1136	12	pepper	pepper	NN
18542	1136	13	,	,	,
18542	1136	14	and	and	CC
18542	1136	15	dip	dip	VB
18542	1136	16	into	into	IN
18542	1136	17	flour	flour	NN
18542	1136	18	.	.	.
18542	1137	1	Sauté	sauté	NN
18542	1137	2	in	in	IN
18542	1137	3	salt	salt	NN
18542	1137	4	pork	pork	NN
18542	1137	5	fat	fat	NN
18542	1137	6	.	.	.
18542	1138	1	CODFISH	CODFISH	NNP
18542	1138	2	STEAKS	STEAKS	NNP
18542	1138	3	À	À	NNP
18542	1138	4	LA	LA	NNP
18542	1138	5	NARRAGANSETT	NARRAGANSETT	NNP
18542	1138	6	Fry	Fry	NNP
18542	1138	7	the	the	DT
18542	1138	8	steaks	steak	NNS
18542	1138	9	with	with	IN
18542	1138	10	a	a	DT
18542	1138	11	chopped	chop	VBN
18542	1138	12	onion	onion	NN
18542	1138	13	in	in	IN
18542	1138	14	butter	butter	NN
18542	1138	15	,	,	,
18542	1138	16	seasoning	seasoning	NN
18542	1138	17	with	with	IN
18542	1138	18	salt	salt	NN
18542	1138	19	and	and	CC
18542	1138	20	pepper	pepper	NN
18542	1138	21	.	.	.
18542	1139	1	Take	take	VB
18542	1139	2	out	out	RP
18542	1139	3	and	and	CC
18542	1139	4	put	put	VB
18542	1139	5	a	a	DT
18542	1139	6	tablespoonful	tablespoonful	NN
18542	1139	7	of	of	IN
18542	1139	8	flour	flour	NN
18542	1139	9	into	into	IN
18542	1139	10	the	the	DT
18542	1139	11	frying	frying	JJ
18542	1139	12	-	-	HYPH
18542	1139	13	pan	pan	NN
18542	1139	14	.	.	.
18542	1140	1	Cook	cook	VB
18542	1140	2	thoroughly	thoroughly	RB
18542	1140	3	,	,	,
18542	1140	4	add	add	VB
18542	1140	5	two	two	CD
18542	1140	6	cupfuls	cupful	NNS
18542	1140	7	of	of	IN
18542	1140	8	water	water	NN
18542	1140	9	and	and	CC
18542	1140	10	half	half	PDT
18542	1140	11	a	a	DT
18542	1140	12	cupful	cupful	NN
18542	1140	13	of	of	IN
18542	1140	14	wine	wine	NN
18542	1140	15	,	,	,
18542	1140	16	and	and	CC
18542	1140	17	cook	cook	VB
18542	1140	18	until	until	IN
18542	1140	19	thick	thick	JJ
18542	1140	20	,	,	,
18542	1140	21	stirring	stir	VBG
18542	1140	22	constantly	constantly	RB
18542	1140	23	.	.	.
18542	1141	1	Add	add	VB
18542	1141	2	two	two	CD
18542	1141	3	tablespoonfuls	tablespoonful	NNS
18542	1141	4	of	of	IN
18542	1141	5	butter	butter	NN
18542	1141	6	,	,	,
18542	1141	7	season	season	NN
18542	1141	8	with	with	IN
18542	1141	9	minced	mince	VBN
18542	1141	10	parsley	parsley	NNP
18542	1141	11	and	and	CC
18542	1141	12	lemon	lemon	NN
18542	1141	13	-	-	HYPH
18542	1141	14	juice	juice	NN
18542	1141	15	,	,	,
18542	1141	16	pour	pour	VB
18542	1141	17	over	over	IN
18542	1141	18	the	the	DT
18542	1141	19	fish	fish	NN
18542	1141	20	,	,	,
18542	1141	21	and	and	CC
18542	1141	22	serve	serve	VB
18542	1141	23	.	.	.
18542	1142	1	[	[	-LRB-
18542	1142	2	Page	page	NN
18542	1142	3	109	109	CD
18542	1142	4	]	]	-RRB-
18542	1142	5	CODFISH	codfish	NN
18542	1142	6	HASH	HASH	NNP
18542	1142	7	Flake	Flake	NNP
18542	1142	8	cold	cold	JJ
18542	1142	9	cooked	cooked	JJ
18542	1142	10	cod	cod	NN
18542	1142	11	,	,	,
18542	1142	12	mix	mix	VB
18542	1142	13	with	with	IN
18542	1142	14	an	an	DT
18542	1142	15	equal	equal	JJ
18542	1142	16	quantity	quantity	NN
18542	1142	17	of	of	IN
18542	1142	18	mashed	mash	VBN
18542	1142	19	potatoes	potato	NNS
18542	1142	20	,	,	,
18542	1142	21	and	and	CC
18542	1142	22	season	season	NN
18542	1142	23	to	to	TO
18542	1142	24	taste	taste	VB
18542	1142	25	.	.	.
18542	1143	1	Cook	cook	VB
18542	1143	2	until	until	IN
18542	1143	3	light	light	NN
18542	1143	4	brown	brown	JJ
18542	1143	5	in	in	IN
18542	1143	6	butter	butter	NN
18542	1143	7	.	.	.
18542	1144	1	MATELOTE	MATELOTE	NNS
18542	1144	2	OF	of	IN
18542	1144	3	CODFISH	CODFISH	NNS
18542	1144	4	Mix	mix	VBP
18542	1144	5	together	together	RB
18542	1144	6	one	one	CD
18542	1144	7	cupful	cupful	NN
18542	1144	8	of	of	IN
18542	1144	9	oysters	oyster	NNS
18542	1144	10	,	,	,
18542	1144	11	two	two	CD
18542	1144	12	cupfuls	cupful	NNS
18542	1144	13	of	of	IN
18542	1144	14	bread	bread	NN
18542	1144	15	-	-	HYPH
18542	1144	16	crumbs	crumb	NNS
18542	1144	17	,	,	,
18542	1144	18	two	two	CD
18542	1144	19	tablespoonfuls	tablespoonful	NNS
18542	1144	20	of	of	IN
18542	1144	21	butter	butter	NN
18542	1144	22	,	,	,
18542	1144	23	one	one	CD
18542	1144	24	egg	egg	NN
18542	1144	25	,	,	,
18542	1144	26	and	and	CC
18542	1144	27	a	a	DT
18542	1144	28	small	small	JJ
18542	1144	29	onion	onion	NN
18542	1144	30	,	,	,
18542	1144	31	chopped	chop	VBN
18542	1144	32	.	.	.
18542	1145	1	Stuff	stuff	NN
18542	1145	2	a	a	DT
18542	1145	3	small	small	JJ
18542	1145	4	boned	bone	VBN
18542	1145	5	codfish	codfish	NN
18542	1145	6	and	and	CC
18542	1145	7	sew	sew	VB
18542	1145	8	up	up	RP
18542	1145	9	.	.	.
18542	1146	1	Lay	lay	VB
18542	1146	2	the	the	DT
18542	1146	3	fish	fish	NN
18542	1146	4	on	on	IN
18542	1146	5	slices	slice	NNS
18542	1146	6	of	of	IN
18542	1146	7	bacon	bacon	NN
18542	1146	8	in	in	IN
18542	1146	9	a	a	DT
18542	1146	10	baking	baking	NN
18542	1146	11	-	-	HYPH
18542	1146	12	pan	pan	NN
18542	1146	13	and	and	CC
18542	1146	14	cover	cover	VB
18542	1146	15	the	the	DT
18542	1146	16	top	top	NN
18542	1146	17	with	with	IN
18542	1146	18	bacon	bacon	NN
18542	1146	19	.	.	.
18542	1147	1	Add	add	VB
18542	1147	2	sufficient	sufficient	JJ
18542	1147	3	boiling	boiling	NN
18542	1147	4	water	water	NN
18542	1147	5	and	and	CC
18542	1147	6	bake	bake	VB
18542	1147	7	for	for	IN
18542	1147	8	an	an	DT
18542	1147	9	hour	hour	NN
18542	1147	10	,	,	,
18542	1147	11	basting	baste	VBG
18542	1147	12	as	as	IN
18542	1147	13	required	require	VBN
18542	1147	14	.	.	.
18542	1148	1	STEWED	STEWED	NNP
18542	1148	2	CODFISH	CODFISH	NNP
18542	1148	3	Flake	flake	JJ
18542	1148	4	cold	cold	JJ
18542	1148	5	cooked	cooked	JJ
18542	1148	6	cod	cod	NN
18542	1148	7	and	and	CC
18542	1148	8	reheat	reheat	VB
18542	1148	9	with	with	IN
18542	1148	10	butter	butter	NN
18542	1148	11	,	,	,
18542	1148	12	pepper	pepper	NN
18542	1148	13	,	,	,
18542	1148	14	salt	salt	NN
18542	1148	15	,	,	,
18542	1148	16	minced	mince	VBD
18542	1148	17	parsley	parsley	NNP
18542	1148	18	,	,	,
18542	1148	19	cayenne	cayenne	NNP
18542	1148	20	,	,	,
18542	1148	21	and	and	CC
18542	1148	22	lemon	lemon	NN
18542	1148	23	-	-	HYPH
18542	1148	24	juice	juice	NN
18542	1148	25	.	.	.
18542	1149	1	Serve	serve	VB
18542	1149	2	very	very	RB
18542	1149	3	hot	hot	JJ
18542	1149	4	on	on	IN
18542	1149	5	toast	toast	NN
18542	1149	6	.	.	.
18542	1150	1	FILLETS	FILLETS	NNP
18542	1150	2	OF	of	IN
18542	1150	3	CODFISH	codfish	JJ
18542	1150	4	Clean	clean	JJ
18542	1150	5	and	and	CC
18542	1150	6	bone	bone	VBP
18542	1150	7	the	the	DT
18542	1150	8	fish	fish	NN
18542	1150	9	and	and	CC
18542	1150	10	cut	cut	VBD
18542	1150	11	into	into	IN
18542	1150	12	thick	thick	JJ
18542	1150	13	strips	strip	NNS
18542	1150	14	.	.	.
18542	1151	1	Put	put	VB
18542	1151	2	into	into	IN
18542	1151	3	a	a	DT
18542	1151	4	buttered	butter	VBN
18542	1151	5	saucepan	saucepan	NN
18542	1151	6	with	with	IN
18542	1151	7	a	a	DT
18542	1151	8	little	little	JJ
18542	1151	9	stock	stock	NN
18542	1151	10	,	,	,
18542	1151	11	season	season	NN
18542	1151	12	,	,	,
18542	1151	13	sprinkle	sprinkle	VBP
18542	1151	14	with	with	IN
18542	1151	15	minced	mince	VBN
18542	1151	16	parsley	parsley	NNP
18542	1151	17	,	,	,
18542	1151	18	and	and	CC
18542	1151	19	set	set	VBD
18542	1151	20	into	into	IN
18542	1151	21	the	the	DT
18542	1151	22	oven	oven	JJ
18542	1151	23	,	,	,
18542	1151	24	covered	cover	VBN
18542	1151	25	with	with	IN
18542	1151	26	a	a	DT
18542	1151	27	buttered	butter	VBN
18542	1151	28	paper	paper	NN
18542	1151	29	.	.	.
18542	1152	1	Serve	serve	VB
18542	1152	2	in	in	IN
18542	1152	3	a	a	DT
18542	1152	4	deep	deep	JJ
18542	1152	5	platter	platter	NN
18542	1152	6	with	with	IN
18542	1152	7	a	a	DT
18542	1152	8	border	border	NN
18542	1152	9	of	of	IN
18542	1152	10	mashed	mash	VBN
18542	1152	11	potatoes	potato	NNS
18542	1152	12	.	.	.
18542	1153	1	[	[	-LRB-
18542	1153	2	Page	page	NN
18542	1153	3	110	110	CD
18542	1153	4	]	]	-RRB-
18542	1153	5	FRIED	FRIED	NNP
18542	1153	6	COD	COD	NNP
18542	1153	7	Prepare	prepare	VB
18542	1153	8	the	the	DT
18542	1153	9	fish	fish	NN
18542	1153	10	according	accord	VBG
18542	1153	11	to	to	IN
18542	1153	12	directions	direction	NNS
18542	1153	13	given	give	VBN
18542	1153	14	for	for	IN
18542	1153	15	Fillet	Fillet	NNP
18542	1153	16	of	of	IN
18542	1153	17	Codfish	Codfish	NNP
18542	1153	18	.	.	.
18542	1154	1	Season	season	NN
18542	1154	2	,	,	,
18542	1154	3	dredge	dredge	NN
18542	1154	4	with	with	IN
18542	1154	5	flour	flour	NN
18542	1154	6	,	,	,
18542	1154	7	dip	dip	NN
18542	1154	8	in	in	IN
18542	1154	9	egg	egg	NN
18542	1154	10	and	and	CC
18542	1154	11	bread	bread	NN
18542	1154	12	-	-	HYPH
18542	1154	13	crumbs	crumb	NNS
18542	1154	14	,	,	,
18542	1154	15	and	and	CC
18542	1154	16	fry	fry	VB
18542	1154	17	in	in	IN
18542	1154	18	deep	deep	JJ
18542	1154	19	fat	fat	NN
18542	1154	20	.	.	.
18542	1155	1	FRIED	FRIED	NNP
18542	1155	2	CODFISH	CODFISH	NNP
18542	1155	3	À	À	NNP
18542	1155	4	LA	LA	NNP
18542	1155	5	MAÎTRE	MAÎTRE	NNP
18542	1155	6	D'HÔTEL	D'HÔTEL	NNP
18542	1155	7	Prepare	Prepare	NNP
18542	1155	8	according	accord	VBG
18542	1155	9	to	to	IN
18542	1155	10	directions	direction	NNS
18542	1155	11	given	give	VBN
18542	1155	12	for	for	IN
18542	1155	13	Fried	Fried	NNP
18542	1155	14	Codfish	Codfish	NNP
18542	1155	15	.	.	.
18542	1156	1	Serve	serve	VB
18542	1156	2	with	with	IN
18542	1156	3	a	a	DT
18542	1156	4	sauce	sauce	NN
18542	1156	5	of	of	IN
18542	1156	6	melted	melted	JJ
18542	1156	7	butter	butter	NN
18542	1156	8	,	,	,
18542	1156	9	lemon	lemon	NN
18542	1156	10	-	-	HYPH
18542	1156	11	juice	juice	NN
18542	1156	12	,	,	,
18542	1156	13	and	and	CC
18542	1156	14	minced	mince	VBD
18542	1156	15	parsley	parsley	NNP
18542	1156	16	.	.	.
18542	1157	1	FRIED	FRIED	NNP
18542	1157	2	FILLETS	FILLETS	NNP
18542	1157	3	OF	of	IN
18542	1157	4	CODFISH	codfish	NN
18542	1157	5	Mix	mix	VBP
18542	1157	6	together	together	RB
18542	1157	7	one	one	CD
18542	1157	8	tablespoonful	tablespoonful	NN
18542	1157	9	of	of	IN
18542	1157	10	olive	olive	NN
18542	1157	11	-	-	HYPH
18542	1157	12	oil	oil	NN
18542	1157	13	,	,	,
18542	1157	14	two	two	CD
18542	1157	15	tablespoonfuls	tablespoonful	NNS
18542	1157	16	of	of	IN
18542	1157	17	lemon	lemon	NN
18542	1157	18	-	-	HYPH
18542	1157	19	juice	juice	NN
18542	1157	20	,	,	,
18542	1157	21	and	and	CC
18542	1157	22	salt	salt	NN
18542	1157	23	,	,	,
18542	1157	24	grated	grate	VBD
18542	1157	25	onion	onion	NN
18542	1157	26	,	,	,
18542	1157	27	and	and	CC
18542	1157	28	paprika	paprika	NNP
18542	1157	29	to	to	TO
18542	1157	30	season	season	VB
18542	1157	31	.	.	.
18542	1158	1	Soak	soak	JJ
18542	1158	2	fillets	fillet	NNS
18542	1158	3	of	of	IN
18542	1158	4	codfish	codfish	NN
18542	1158	5	in	in	IN
18542	1158	6	this	this	DT
18542	1158	7	for	for	IN
18542	1158	8	an	an	DT
18542	1158	9	hour	hour	NN
18542	1158	10	,	,	,
18542	1158	11	then	then	RB
18542	1158	12	drain	drain	VB
18542	1158	13	,	,	,
18542	1158	14	dip	dip	VBP
18542	1158	15	into	into	IN
18542	1158	16	beaten	beat	VBN
18542	1158	17	egg	egg	NN
18542	1158	18	,	,	,
18542	1158	19	then	then	RB
18542	1158	20	into	into	IN
18542	1158	21	crumbs	crumb	NNS
18542	1158	22	,	,	,
18542	1158	23	and	and	CC
18542	1158	24	fry	fry	VB
18542	1158	25	in	in	IN
18542	1158	26	deep	deep	JJ
18542	1158	27	fat	fat	NN
18542	1158	28	.	.	.
18542	1159	1	Drain	drain	VB
18542	1159	2	on	on	IN
18542	1159	3	brown	brown	JJ
18542	1159	4	paper	paper	NN
18542	1159	5	and	and	CC
18542	1159	6	serve	serve	VB
18542	1159	7	with	with	IN
18542	1159	8	Tartar	Tartar	NNP
18542	1159	9	Sauce	Sauce	NNP
18542	1159	10	.	.	.
18542	1160	1	BROILED	broiled	NN
18542	1160	2	CODFISH	CODFISH	NNS
18542	1160	3	Split	Split	VBD
18542	1160	4	the	the	DT
18542	1160	5	tail	tail	NN
18542	1160	6	end	end	NN
18542	1160	7	of	of	IN
18542	1160	8	the	the	DT
18542	1160	9	fish	fish	NN
18542	1160	10	and	and	CC
18542	1160	11	broil	broil	NNP
18542	1160	12	.	.	.
18542	1161	1	Serve	serve	VB
18542	1161	2	with	with	IN
18542	1161	3	melted	melted	JJ
18542	1161	4	butter	butter	NN
18542	1161	5	,	,	,
18542	1161	6	lemon	lemon	NN
18542	1161	7	-	-	HYPH
18542	1161	8	juice	juice	NN
18542	1161	9	,	,	,
18542	1161	10	and	and	CC
18542	1161	11	minced	mince	VBD
18542	1161	12	parsley	parsley	NNP
18542	1161	13	.	.	.
18542	1162	1	CODFISH	codfish	JJ
18542	1162	2	PIE	PIE	NNP
18542	1162	3	Prepare	Prepare	NNP
18542	1162	4	Creamed	Creamed	NNP
18542	1162	5	Codfish	Codfish	NNP
18542	1162	6	according	accord	VBG
18542	1162	7	to	to	IN
18542	1162	8	directions	direction	NNS
18542	1162	9	previously	previously	RB
18542	1162	10	given	give	VBN
18542	1162	11	,	,	,
18542	1162	12	seasoning	seasoning	NN
18542	1162	13	with	with	IN
18542	1162	14	grated	grate	VBN
18542	1162	15	onion	onion	NN
18542	1162	16	.	.	.
18542	1163	1	Fill	fill	VB
18542	1163	2	a	a	DT
18542	1163	3	buttered	butter	VBN
18542	1163	4	baking	baking	NN
18542	1163	5	-	-	HYPH
18542	1163	6	dish	dish	NN
18542	1163	7	and	and	CC
18542	1163	8	cover	cover	NN
18542	1163	9	[	[	-LRB-
18542	1163	10	Page	page	NN
18542	1163	11	111	111	CD
18542	1163	12	]	]	-RRB-
18542	1163	13	with	with	IN
18542	1163	14	mashed	mashed	JJ
18542	1163	15	potato	potato	NN
18542	1163	16	,	,	,
18542	1163	17	beaten	beat	VBN
18542	1163	18	very	very	RB
18542	1163	19	light	light	JJ
18542	1163	20	with	with	IN
18542	1163	21	an	an	DT
18542	1163	22	egg	egg	NN
18542	1163	23	and	and	CC
18542	1163	24	a	a	DT
18542	1163	25	little	little	JJ
18542	1163	26	cream	cream	NN
18542	1163	27	.	.	.
18542	1164	1	Rub	rub	VB
18542	1164	2	with	with	IN
18542	1164	3	melted	melted	JJ
18542	1164	4	butter	butter	NN
18542	1164	5	,	,	,
18542	1164	6	sprinkle	sprinkle	VB
18542	1164	7	with	with	IN
18542	1164	8	grated	grate	VBN
18542	1164	9	cheese	cheese	NN
18542	1164	10	,	,	,
18542	1164	11	and	and	CC
18542	1164	12	bake	bake	VB
18542	1164	13	in	in	RP
18542	1164	14	a	a	DT
18542	1164	15	quick	quick	JJ
18542	1164	16	oven	oven	NN
18542	1164	17	.	.	.
18542	1165	1	ESCALLOPED	escalloped	NN
18542	1165	2	CODFISH	CODFISH	NNS
18542	1165	3	Prepare	prepare	VBP
18542	1165	4	the	the	DT
18542	1165	5	fish	fish	NN
18542	1165	6	according	accord	VBG
18542	1165	7	to	to	IN
18542	1165	8	directions	direction	NNS
18542	1165	9	previously	previously	RB
18542	1165	10	given	give	VBN
18542	1165	11	.	.	.
18542	1166	1	Flake	Flake	NNP
18542	1166	2	and	and	CC
18542	1166	3	prepare	prepare	VB
18542	1166	4	according	accord	VBG
18542	1166	5	to	to	IN
18542	1166	6	directions	direction	NNS
18542	1166	7	given	give	VBN
18542	1166	8	for	for	IN
18542	1166	9	Creamed	Creamed	NNP
18542	1166	10	Codfish	Codfish	NNP
18542	1166	11	.	.	.
18542	1167	1	Put	put	VB
18542	1167	2	into	into	IN
18542	1167	3	a	a	DT
18542	1167	4	buttered	butter	VBN
18542	1167	5	baking	baking	NN
18542	1167	6	-	-	HYPH
18542	1167	7	pan	pan	NN
18542	1167	8	with	with	IN
18542	1167	9	layers	layer	NNS
18542	1167	10	of	of	IN
18542	1167	11	seasoned	season	VBN
18542	1167	12	crumbs	crumb	NNS
18542	1167	13	between	between	IN
18542	1167	14	,	,	,
18542	1167	15	add	add	VB
18542	1167	16	milk	milk	NN
18542	1167	17	to	to	TO
18542	1167	18	moisten	moisten	VB
18542	1167	19	,	,	,
18542	1167	20	cover	cover	VB
18542	1167	21	with	with	IN
18542	1167	22	crumbs	crumb	NNS
18542	1167	23	,	,	,
18542	1167	24	dot	dot	VBP
18542	1167	25	with	with	IN
18542	1167	26	butter	butter	NN
18542	1167	27	,	,	,
18542	1167	28	and	and	CC
18542	1167	29	brown	brown	NNP
18542	1167	30	in	in	IN
18542	1167	31	the	the	DT
18542	1167	32	oven	oven	NN
18542	1167	33	.	.	.
18542	1168	1	[	[	-LRB-
18542	1168	2	Page	page	NN
18542	1168	3	113	113	CD
18542	1168	4	]	]	-RRB-
18542	1168	5	FORTY	forty	CD
18542	1168	6	-	-	HYPH
18542	1168	7	FIVE	five	CD
18542	1168	8	WAYS	ways	NN
18542	1168	9	TO	to	IN
18542	1168	10	COOK	COOK	NNP
18542	1168	11	EELS	EELS	NNP
18542	1168	12	BRAISED	BRAISED	NNP
18542	1168	13	EEL	EEL	NNP
18542	1168	14	Skin	skin	NN
18542	1168	15	and	and	CC
18542	1168	16	clean	clean	VB
18542	1168	17	an	an	DT
18542	1168	18	eel	eel	NN
18542	1168	19	,	,	,
18542	1168	20	cut	cut	VB
18542	1168	21	it	-PRON-	PRP
18542	1168	22	into	into	IN
18542	1168	23	two	two	CD
18542	1168	24	-	-	HYPH
18542	1168	25	inch	inch	NN
18542	1168	26	pieces	piece	NNS
18542	1168	27	,	,	,
18542	1168	28	sprinkle	sprinkle	VB
18542	1168	29	with	with	IN
18542	1168	30	salt	salt	NN
18542	1168	31	,	,	,
18542	1168	32	and	and	CC
18542	1168	33	let	let	VB
18542	1168	34	stand	stand	VB
18542	1168	35	for	for	IN
18542	1168	36	an	an	DT
18542	1168	37	hour	hour	NN
18542	1168	38	.	.	.
18542	1169	1	Soak	soak	VB
18542	1169	2	in	in	IN
18542	1169	3	cold	cold	JJ
18542	1169	4	water	water	NN
18542	1169	5	for	for	IN
18542	1169	6	ten	ten	CD
18542	1169	7	minutes	minute	NNS
18542	1169	8	,	,	,
18542	1169	9	drain	drain	VBP
18542	1169	10	,	,	,
18542	1169	11	and	and	CC
18542	1169	12	dry	dry	JJ
18542	1169	13	.	.	.
18542	1170	1	Put	put	VB
18542	1170	2	into	into	IN
18542	1170	3	a	a	DT
18542	1170	4	buttered	butter	VBN
18542	1170	5	saucepan	saucepan	NN
18542	1170	6	,	,	,
18542	1170	7	seasoning	seasoning	NN
18542	1170	8	with	with	IN
18542	1170	9	grated	grate	VBN
18542	1170	10	nutmeg	nutmeg	NNS
18542	1170	11	,	,	,
18542	1170	12	salt	salt	NN
18542	1170	13	,	,	,
18542	1170	14	and	and	CC
18542	1170	15	pepper	pepper	NN
18542	1170	16	.	.	.
18542	1171	1	Cover	cover	NN
18542	1171	2	with	with	IN
18542	1171	3	sliced	sliced	JJ
18542	1171	4	lemon	lemon	NN
18542	1171	5	,	,	,
18542	1171	6	chopped	chop	VBN
18542	1171	7	shallot	shallot	NN
18542	1171	8	,	,	,
18542	1171	9	minced	mince	VBD
18542	1171	10	parsley	parsley	NNP
18542	1171	11	,	,	,
18542	1171	12	and	and	CC
18542	1171	13	a	a	DT
18542	1171	14	few	few	JJ
18542	1171	15	pepper	pepper	NN
18542	1171	16	-	-	HYPH
18542	1171	17	corns	corn	NNS
18542	1171	18	.	.	.
18542	1172	1	Cover	cover	VB
18542	1172	2	the	the	DT
18542	1172	3	pan	pan	NN
18542	1172	4	and	and	CC
18542	1172	5	bake	bake	VB
18542	1172	6	in	in	IN
18542	1172	7	the	the	DT
18542	1172	8	oven	oven	NN
18542	1172	9	until	until	IN
18542	1172	10	the	the	DT
18542	1172	11	fish	fish	NN
18542	1172	12	is	be	VBZ
18542	1172	13	brown	brown	JJ
18542	1172	14	.	.	.
18542	1173	1	Take	take	VB
18542	1173	2	out	out	RP
18542	1173	3	the	the	DT
18542	1173	4	eel	eel	NN
18542	1173	5	and	and	CC
18542	1173	6	put	put	VBD
18542	1173	7	into	into	IN
18542	1173	8	a	a	DT
18542	1173	9	deep	deep	JJ
18542	1173	10	dish	dish	NN
18542	1173	11	.	.	.
18542	1174	1	Add	add	VB
18542	1174	2	to	to	IN
18542	1174	3	the	the	DT
18542	1174	4	sauce	sauce	NN
18542	1174	5	one	one	CD
18542	1174	6	cupful	cupful	NN
18542	1174	7	of	of	IN
18542	1174	8	stock	stock	NN
18542	1174	9	,	,	,
18542	1174	10	bring	bring	VB
18542	1174	11	to	to	IN
18542	1174	12	the	the	DT
18542	1174	13	boil	boil	NN
18542	1174	14	,	,	,
18542	1174	15	and	and	CC
18542	1174	16	thicken	thicken	VBN
18542	1174	17	with	with	IN
18542	1174	18	a	a	DT
18542	1174	19	tablespoonful	tablespoonful	JJ
18542	1174	20	each	each	DT
18542	1174	21	of	of	IN
18542	1174	22	butter	butter	NN
18542	1174	23	and	and	CC
18542	1174	24	flour	flour	NN
18542	1174	25	cooked	cook	VBN
18542	1174	26	together	together	RB
18542	1174	27	.	.	.
18542	1175	1	Boil	boil	VB
18542	1175	2	until	until	IN
18542	1175	3	thick	thick	JJ
18542	1175	4	,	,	,
18542	1175	5	take	take	VBP
18542	1175	6	from	from	IN
18542	1175	7	the	the	DT
18542	1175	8	fire	fire	NN
18542	1175	9	,	,	,
18542	1175	10	add	add	VB
18542	1175	11	the	the	DT
18542	1175	12	yolks	yolk	NNS
18542	1175	13	of	of	IN
18542	1175	14	three	three	CD
18542	1175	15	eggs	egg	NNS
18542	1175	16	beaten	beat	VBN
18542	1175	17	smooth	smooth	JJ
18542	1175	18	with	with	IN
18542	1175	19	a	a	DT
18542	1175	20	little	little	JJ
18542	1175	21	stock	stock	NN
18542	1175	22	,	,	,
18542	1175	23	bring	bring	VB
18542	1175	24	to	to	IN
18542	1175	25	the	the	DT
18542	1175	26	boil	boil	NN
18542	1175	27	,	,	,
18542	1175	28	add	add	VB
18542	1175	29	a	a	DT
18542	1175	30	little	little	JJ
18542	1175	31	lemon	lemon	NN
18542	1175	32	-	-	HYPH
18542	1175	33	juice	juice	NN
18542	1175	34	,	,	,
18542	1175	35	strain	strain	VB
18542	1175	36	over	over	IN
18542	1175	37	the	the	DT
18542	1175	38	fish	fish	NN
18542	1175	39	,	,	,
18542	1175	40	and	and	CC
18542	1175	41	serve	serve	VB
18542	1175	42	.	.	.
18542	1176	1	BROILED	broil	VBN
18542	1176	2	EELS	EELS	NNP
18542	1176	3	--	--	:
18542	1176	4	I	-PRON-	PRP
18542	1176	5	Skin	skin	VBP
18542	1176	6	,	,	,
18542	1176	7	clean	clean	JJ
18542	1176	8	and	and	CC
18542	1176	9	cut	cut	VBD
18542	1176	10	up	up	RP
18542	1176	11	a	a	DT
18542	1176	12	large	large	JJ
18542	1176	13	eel	eel	NN
18542	1176	14	.	.	.
18542	1177	1	Dip	dip	VB
18542	1177	2	into	into	IN
18542	1177	3	beaten	beat	VBN
18542	1177	4	egg	egg	NN
18542	1177	5	,	,	,
18542	1177	6	then	then	RB
18542	1177	7	into	into	IN
18542	1177	8	[	[	-LRB-
18542	1177	9	Page	page	NN
18542	1177	10	114	114	CD
18542	1177	11	]	]	-RRB-
18542	1177	12	crumbs	crumb	NNS
18542	1177	13	seasoned	season	VBN
18542	1177	14	with	with	IN
18542	1177	15	grated	grate	VBN
18542	1177	16	lemon	lemon	NN
18542	1177	17	rind	rind	NN
18542	1177	18	,	,	,
18542	1177	19	nutmeg	nutmeg	NNP
18542	1177	20	,	,	,
18542	1177	21	minced	mince	VBD
18542	1177	22	parsley	parsley	NNP
18542	1177	23	,	,	,
18542	1177	24	sweet	sweet	JJ
18542	1177	25	herbs	herb	NNS
18542	1177	26	,	,	,
18542	1177	27	pepper	pepper	NN
18542	1177	28	,	,	,
18542	1177	29	and	and	CC
18542	1177	30	salt	salt	NN
18542	1177	31	.	.	.
18542	1178	1	Broil	Broil	NNP
18542	1178	2	skin	skin	NN
18542	1178	3	side	side	NN
18542	1178	4	down	down	RP
18542	1178	5	on	on	IN
18542	1178	6	a	a	DT
18542	1178	7	buttered	butter	VBN
18542	1178	8	gridiron	gridiron	NN
18542	1178	9	,	,	,
18542	1178	10	turning	turn	VBG
18542	1178	11	when	when	WRB
18542	1178	12	done	do	VBN
18542	1178	13	.	.	.
18542	1179	1	Serve	serve	VB
18542	1179	2	with	with	IN
18542	1179	3	Anchovy	Anchovy	NNP
18542	1179	4	or	or	CC
18542	1179	5	Tartar	Tartar	NNP
18542	1179	6	Sauce	Sauce	NNP
18542	1179	7	.	.	.
18542	1180	1	BROILED	broil	VBN
18542	1180	2	EELS	EELS	NNP
18542	1180	3	--	--	:
18542	1180	4	II	II	NNP
18542	1180	5	Clean	clean	JJ
18542	1180	6	and	and	CC
18542	1180	7	cut	cut	VBD
18542	1180	8	the	the	DT
18542	1180	9	eels	eel	NNS
18542	1180	10	into	into	IN
18542	1180	11	three	three	CD
18542	1180	12	-	-	HYPH
18542	1180	13	inch	inch	NN
18542	1180	14	lengths	length	NNS
18542	1180	15	.	.	.
18542	1181	1	Let	let	VB
18542	1181	2	stand	stand	VB
18542	1181	3	for	for	IN
18542	1181	4	half	half	PDT
18542	1181	5	an	an	DT
18542	1181	6	hour	hour	NN
18542	1181	7	in	in	IN
18542	1181	8	a	a	DT
18542	1181	9	marinade	marinade	NN
18542	1181	10	of	of	IN
18542	1181	11	oil	oil	NN
18542	1181	12	and	and	CC
18542	1181	13	lemon	lemon	NN
18542	1181	14	-	-	HYPH
18542	1181	15	juice	juice	NN
18542	1181	16	,	,	,
18542	1181	17	seasoned	season	VBN
18542	1181	18	with	with	IN
18542	1181	19	pepper	pepper	NN
18542	1181	20	and	and	CC
18542	1181	21	salt	salt	NN
18542	1181	22	.	.	.
18542	1182	1	Drain	drain	NN
18542	1182	2	,	,	,
18542	1182	3	broil	broil	NN
18542	1182	4	,	,	,
18542	1182	5	and	and	CC
18542	1182	6	garnish	garnish	VB
18542	1182	7	with	with	IN
18542	1182	8	fried	fry	VBN
18542	1182	9	parsley	parsley	NN
18542	1182	10	.	.	.
18542	1183	1	BROILED	broil	VBN
18542	1183	2	EELS	EELS	NNP
18542	1183	3	WITH	with	IN
18542	1183	4	SOUR	sour	JJ
18542	1183	5	SAUCE	SAUCE	VBN
18542	1183	6	Clean	clean	VBP
18542	1183	7	the	the	DT
18542	1183	8	eels	eel	NNS
18542	1183	9	and	and	CC
18542	1183	10	cut	cut	VBD
18542	1183	11	into	into	IN
18542	1183	12	five	five	CD
18542	1183	13	-	-	HYPH
18542	1183	14	inch	inch	NN
18542	1183	15	lengths	length	NNS
18542	1183	16	.	.	.
18542	1184	1	Boil	Boil	NNP
18542	1184	2	for	for	IN
18542	1184	3	ten	ten	CD
18542	1184	4	minutes	minute	NNS
18542	1184	5	in	in	IN
18542	1184	6	one	one	CD
18542	1184	7	cupful	cupful	NN
18542	1184	8	of	of	IN
18542	1184	9	vinegar	vinegar	NN
18542	1184	10	and	and	CC
18542	1184	11	enough	enough	JJ
18542	1184	12	cold	cold	JJ
18542	1184	13	water	water	NN
18542	1184	14	to	to	TO
18542	1184	15	cover	cover	VB
18542	1184	16	,	,	,
18542	1184	17	seasoning	season	VBG
18542	1184	18	with	with	IN
18542	1184	19	salt	salt	NN
18542	1184	20	,	,	,
18542	1184	21	pepper	pepper	NN
18542	1184	22	-	-	HYPH
18542	1184	23	corns	corn	NNS
18542	1184	24	,	,	,
18542	1184	25	carrot	carrot	NN
18542	1184	26	,	,	,
18542	1184	27	onion	onion	NN
18542	1184	28	,	,	,
18542	1184	29	and	and	CC
18542	1184	30	parsley	parsley	NN
18542	1184	31	.	.	.
18542	1185	1	Cool	cool	VB
18542	1185	2	in	in	IN
18542	1185	3	the	the	DT
18542	1185	4	water	water	NN
18542	1185	5	,	,	,
18542	1185	6	dip	dip	NN
18542	1185	7	in	in	IN
18542	1185	8	crumbs	crumb	NNS
18542	1185	9	,	,	,
18542	1185	10	then	then	RB
18542	1185	11	in	in	IN
18542	1185	12	eggs	egg	NNS
18542	1185	13	beaten	beat	VBN
18542	1185	14	with	with	IN
18542	1185	15	a	a	DT
18542	1185	16	tablespoonful	tablespoonful	JJ
18542	1185	17	of	of	IN
18542	1185	18	olive	olive	NN
18542	1185	19	-	-	HYPH
18542	1185	20	oil	oil	NN
18542	1185	21	for	for	IN
18542	1185	22	each	each	DT
18542	1185	23	egg	egg	NN
18542	1185	24	,	,	,
18542	1185	25	then	then	RB
18542	1185	26	in	in	IN
18542	1185	27	bread	bread	NN
18542	1185	28	-	-	HYPH
18542	1185	29	crumbs	crumb	NNS
18542	1185	30	.	.	.
18542	1186	1	Broil	Broil	NNP
18542	1186	2	as	as	IN
18542	1186	3	usual	usual	JJ
18542	1186	4	.	.	.
18542	1187	1	Serve	serve	VB
18542	1187	2	with	with	IN
18542	1187	3	a	a	DT
18542	1187	4	sauce	sauce	NN
18542	1187	5	made	make	VBN
18542	1187	6	of	of	IN
18542	1187	7	two	two	CD
18542	1187	8	tablespoonfuls	tablespoonful	NNS
18542	1187	9	of	of	IN
18542	1187	10	chopped	chop	VBN
18542	1187	11	shallots	shallot	NNS
18542	1187	12	,	,	,
18542	1187	13	fried	fry	VBN
18542	1187	14	in	in	IN
18542	1187	15	two	two	CD
18542	1187	16	tablespoonfuls	tablespoonful	NNS
18542	1187	17	of	of	IN
18542	1187	18	butter	butter	NN
18542	1187	19	,	,	,
18542	1187	20	added	add	VBD
18542	1187	21	to	to	IN
18542	1187	22	a	a	DT
18542	1187	23	wineglassful	wineglassful	JJ
18542	1187	24	each	each	DT
18542	1187	25	of	of	IN
18542	1187	26	white	white	JJ
18542	1187	27	wine	wine	NN
18542	1187	28	and	and	CC
18542	1187	29	vinegar	vinegar	NN
18542	1187	30	.	.	.
18542	1188	1	Add	add	VB
18542	1188	2	two	two	CD
18542	1188	3	cupfuls	cupful	NNS
18542	1188	4	of	of	IN
18542	1188	5	stock	stock	NN
18542	1188	6	and	and	CC
18542	1188	7	thicken	thicken	NN
18542	1188	8	with	with	IN
18542	1188	9	browned	brown	VBN
18542	1188	10	flour	flour	NN
18542	1188	11	cooked	cook	VBN
18542	1188	12	in	in	IN
18542	1188	13	butter	butter	NN
18542	1188	14	.	.	.
18542	1189	1	Boil	Boil	NNP
18542	1189	2	for	for	IN
18542	1189	3	five	five	CD
18542	1189	4	minutes	minute	NNS
18542	1189	5	,	,	,
18542	1189	6	add	add	VB
18542	1189	7	one	one	CD
18542	1189	8	tablespoonful	tablespoonful	JJ
18542	1189	9	each	each	DT
18542	1189	10	of	of	IN
18542	1189	11	chopped	chop	VBN
18542	1189	12	mushrooms	mushroom	NNS
18542	1189	13	,	,	,
18542	1189	14	parsley	parsley	NNP
18542	1189	15	,	,	,
18542	1189	16	pickles	pickle	NNS
18542	1189	17	,	,	,
18542	1189	18	and	and	CC
18542	1189	19	capers	caper	NNS
18542	1189	20	,	,	,
18542	1189	21	and	and	CC
18542	1189	22	two	two	CD
18542	1189	23	tablespoonfuls	tablespoonful	NNS
18542	1189	24	of	of	IN
18542	1189	25	butter	butter	NN
18542	1189	26	.	.	.
18542	1190	1	Garnish	garnish	VB
18542	1190	2	with	with	IN
18542	1190	3	lemons	lemon	NNS
18542	1190	4	and	and	CC
18542	1190	5	parsley	parsley	NN
18542	1190	6	.	.	.
18542	1191	1	[	[	-LRB-
18542	1191	2	Page	page	NN
18542	1191	3	115	115	CD
18542	1191	4	]	]	-RRB-
18542	1191	5	FRIED	FRIED	NNP
18542	1191	6	EELS	EELS	NNP
18542	1191	7	--	--	:
18542	1191	8	I	-PRON-	PRP
18542	1191	9	Prepare	prepare	VBP
18542	1191	10	and	and	CC
18542	1191	11	cut	cut	VBD
18542	1191	12	up	up	RP
18542	1191	13	the	the	DT
18542	1191	14	fish	fish	NN
18542	1191	15	according	accord	VBG
18542	1191	16	to	to	IN
18542	1191	17	directions	direction	NNS
18542	1191	18	previously	previously	RB
18542	1191	19	given	give	VBN
18542	1191	20	and	and	CC
18542	1191	21	soak	soak	VB
18542	1191	22	for	for	IN
18542	1191	23	several	several	JJ
18542	1191	24	hours	hour	NNS
18542	1191	25	in	in	IN
18542	1191	26	vinegar	vinegar	NN
18542	1191	27	with	with	IN
18542	1191	28	salt	salt	NN
18542	1191	29	,	,	,
18542	1191	30	pepper	pepper	NN
18542	1191	31	,	,	,
18542	1191	32	and	and	CC
18542	1191	33	grated	grate	VBN
18542	1191	34	lemon	lemon	NN
18542	1191	35	-	-	HYPH
18542	1191	36	peel	peel	NN
18542	1191	37	.	.	.
18542	1192	1	Drain	drain	NN
18542	1192	2	,	,	,
18542	1192	3	dip	dip	VB
18542	1192	4	into	into	IN
18542	1192	5	batter	batter	NN
18542	1192	6	,	,	,
18542	1192	7	and	and	CC
18542	1192	8	fry	fry	VB
18542	1192	9	in	in	IN
18542	1192	10	deep	deep	JJ
18542	1192	11	fat	fat	NN
18542	1192	12	.	.	.
18542	1193	1	Serve	serve	VB
18542	1193	2	with	with	IN
18542	1193	3	any	any	DT
18542	1193	4	preferred	preferred	JJ
18542	1193	5	sauce	sauce	NN
18542	1193	6	.	.	.
18542	1194	1	FRIED	FRIED	NNP
18542	1194	2	EELS	EELS	NNP
18542	1194	3	--	--	:
18542	1194	4	II	II	NNP
18542	1194	5	Prepare	Prepare	NNP
18542	1194	6	according	accord	VBG
18542	1194	7	to	to	IN
18542	1194	8	directions	direction	NNS
18542	1194	9	previously	previously	RB
18542	1194	10	given	give	VBN
18542	1194	11	and	and	CC
18542	1194	12	cut	cut	VBN
18542	1194	13	into	into	IN
18542	1194	14	two	two	CD
18542	1194	15	-	-	HYPH
18542	1194	16	inch	inch	NN
18542	1194	17	pieces	piece	NNS
18542	1194	18	.	.	.
18542	1195	1	Dredge	dredge	NN
18542	1195	2	with	with	IN
18542	1195	3	flour	flour	NN
18542	1195	4	and	and	CC
18542	1195	5	sauté	sauté	NN
18542	1195	6	in	in	IN
18542	1195	7	hot	hot	JJ
18542	1195	8	lard	lard	NN
18542	1195	9	,	,	,
18542	1195	10	or	or	CC
18542	1195	11	dip	dip	VB
18542	1195	12	into	into	IN
18542	1195	13	egg	egg	NN
18542	1195	14	and	and	CC
18542	1195	15	bread	bread	NN
18542	1195	16	-	-	HYPH
18542	1195	17	crumbs	crumb	NNS
18542	1195	18	and	and	CC
18542	1195	19	fry	fry	VB
18542	1195	20	in	in	IN
18542	1195	21	deep	deep	JJ
18542	1195	22	fat	fat	NN
18542	1195	23	.	.	.
18542	1196	1	They	-PRON-	PRP
18542	1196	2	may	may	MD
18542	1196	3	also	also	RB
18542	1196	4	be	be	VB
18542	1196	5	dipped	dip	VBN
18542	1196	6	into	into	IN
18542	1196	7	corn	corn	NN
18542	1196	8	-	-	HYPH
18542	1196	9	meal	meal	NN
18542	1196	10	before	before	IN
18542	1196	11	frying	fry	VBG
18542	1196	12	.	.	.
18542	1197	1	FRIED	FRIED	NNP
18542	1197	2	EELS	EELS	NNP
18542	1197	3	--	--	:
18542	1197	4	III	III	NNP
18542	1197	5	Prepare	prepare	VB
18542	1197	6	the	the	DT
18542	1197	7	eels	eel	NNS
18542	1197	8	according	accord	VBG
18542	1197	9	to	to	IN
18542	1197	10	directions	direction	NNS
18542	1197	11	given	give	VBN
18542	1197	12	for	for	IN
18542	1197	13	Stewed	Stewed	NNP
18542	1197	14	Eels	Eels	NNP
18542	1197	15	à	à	NNP
18542	1197	16	la	la	NNP
18542	1197	17	Americaine	Americaine	NNP
18542	1197	18	,	,	,
18542	1197	19	sprinkling	sprinkle	VBG
18542	1197	20	with	with	IN
18542	1197	21	shallot	shallot	NN
18542	1197	22	and	and	CC
18542	1197	23	parsley	parsley	NN
18542	1197	24	also	also	RB
18542	1197	25	.	.	.
18542	1198	1	Let	let	VB
18542	1198	2	stand	stand	VB
18542	1198	3	for	for	IN
18542	1198	4	several	several	JJ
18542	1198	5	hours	hour	NNS
18542	1198	6	,	,	,
18542	1198	7	dip	dip	VB
18542	1198	8	into	into	IN
18542	1198	9	egg	egg	NN
18542	1198	10	and	and	CC
18542	1198	11	crumbs	crumb	NNS
18542	1198	12	,	,	,
18542	1198	13	and	and	CC
18542	1198	14	fry	fry	VB
18542	1198	15	in	in	IN
18542	1198	16	deep	deep	JJ
18542	1198	17	fat	fat	NN
18542	1198	18	.	.	.
18542	1199	1	Serve	serve	VB
18542	1199	2	with	with	IN
18542	1199	3	any	any	DT
18542	1199	4	preferred	preferred	JJ
18542	1199	5	sauce	sauce	NN
18542	1199	6	.	.	.
18542	1200	1	FRIED	FRIED	NNP
18542	1200	2	EELS	EELS	NNP
18542	1200	3	--	--	:
18542	1200	4	IV	IV	NNP
18542	1200	5	Clean	Clean	NNP
18542	1200	6	the	the	DT
18542	1200	7	eels	eel	NNS
18542	1200	8	,	,	,
18542	1200	9	cut	cut	VBD
18542	1200	10	into	into	IN
18542	1200	11	two	two	CD
18542	1200	12	-	-	HYPH
18542	1200	13	inch	inch	NN
18542	1200	14	pieces	piece	NNS
18542	1200	15	,	,	,
18542	1200	16	and	and	CC
18542	1200	17	parboil	parboil	NN
18542	1200	18	for	for	IN
18542	1200	19	eight	eight	CD
18542	1200	20	minutes	minute	NNS
18542	1200	21	.	.	.
18542	1201	1	Sprinkle	sprinkle	VB
18542	1201	2	with	with	IN
18542	1201	3	salt	salt	NN
18542	1201	4	and	and	CC
18542	1201	5	pepper	pepper	NN
18542	1201	6	,	,	,
18542	1201	7	dip	dip	NN
18542	1201	8	into	into	IN
18542	1201	9	corn	corn	NN
18542	1201	10	-	-	HYPH
18542	1201	11	meal	meal	NN
18542	1201	12	,	,	,
18542	1201	13	and	and	CC
18542	1201	14	sauté	sauté	JJ
18542	1201	15	in	in	RP
18542	1201	16	salt	salt	NN
18542	1201	17	pork	pork	NN
18542	1201	18	fat	fat	NN
18542	1201	19	.	.	.
18542	1202	1	[	[	-LRB-
18542	1202	2	Page	page	NN
18542	1202	3	116	116	CD
18542	1202	4	]	]	-RRB-
18542	1202	5	EELS	eels	NN
18542	1202	6	FRIED	FRIED	NNP
18542	1202	7	IN	in	IN
18542	1202	8	BATTER	BATTER	NNP
18542	1202	9	Cut	Cut	NNP
18542	1202	10	a	a	DT
18542	1202	11	large	large	JJ
18542	1202	12	cleaned	clean	VBN
18542	1202	13	eel	eel	NN
18542	1202	14	into	into	IN
18542	1202	15	joints	joint	NNS
18542	1202	16	,	,	,
18542	1202	17	and	and	CC
18542	1202	18	soak	soak	VB
18542	1202	19	for	for	IN
18542	1202	20	several	several	JJ
18542	1202	21	hours	hour	NNS
18542	1202	22	in	in	IN
18542	1202	23	cold	cold	JJ
18542	1202	24	water	water	NN
18542	1202	25	,	,	,
18542	1202	26	to	to	TO
18542	1202	27	which	which	WDT
18542	1202	28	salt	salt	NN
18542	1202	29	,	,	,
18542	1202	30	pepper	pepper	NN
18542	1202	31	,	,	,
18542	1202	32	and	and	CC
18542	1202	33	vinegar	vinegar	NN
18542	1202	34	have	have	VBP
18542	1202	35	been	be	VBN
18542	1202	36	added	add	VBN
18542	1202	37	.	.	.
18542	1203	1	Drain	drain	NN
18542	1203	2	dip	dip	NN
18542	1203	3	in	in	IN
18542	1203	4	batter	batter	NN
18542	1203	5	,	,	,
18542	1203	6	and	and	CC
18542	1203	7	fry	fry	VB
18542	1203	8	in	in	IN
18542	1203	9	hot	hot	JJ
18542	1203	10	fat	fat	NN
18542	1203	11	.	.	.
18542	1204	1	Drain	drain	VB
18542	1204	2	on	on	IN
18542	1204	3	brown	brown	JJ
18542	1204	4	paper	paper	NN
18542	1204	5	and	and	CC
18542	1204	6	serve	serve	VB
18542	1204	7	with	with	IN
18542	1204	8	Tomato	Tomato	NNP
18542	1204	9	Sauce	Sauce	NNP
18542	1204	10	.	.	.
18542	1205	1	EELS	EELS	NNP
18542	1205	2	À	À	NNP
18542	1205	3	LA	LA	NNP
18542	1205	4	LYONNAISE	LYONNAISE	NNP
18542	1205	5	Clean	clean	JJ
18542	1205	6	two	two	CD
18542	1205	7	large	large	JJ
18542	1205	8	eels	eel	NNS
18542	1205	9	,	,	,
18542	1205	10	cut	cut	VBD
18542	1205	11	into	into	IN
18542	1205	12	four	four	CD
18542	1205	13	-	-	HYPH
18542	1205	14	inch	inch	NN
18542	1205	15	lengths	length	NNS
18542	1205	16	and	and	CC
18542	1205	17	remove	remove	VB
18542	1205	18	the	the	DT
18542	1205	19	bones	bone	NNS
18542	1205	20	.	.	.
18542	1206	1	Cook	cook	VB
18542	1206	2	in	in	IN
18542	1206	3	equal	equal	JJ
18542	1206	4	parts	part	NNS
18542	1206	5	of	of	IN
18542	1206	6	white	white	JJ
18542	1206	7	wine	wine	NN
18542	1206	8	and	and	CC
18542	1206	9	water	water	NN
18542	1206	10	to	to	TO
18542	1206	11	cover	cover	VB
18542	1206	12	,	,	,
18542	1206	13	adding	add	VBG
18542	1206	14	salt	salt	NN
18542	1206	15	,	,	,
18542	1206	16	pepper	pepper	NN
18542	1206	17	,	,	,
18542	1206	18	a	a	DT
18542	1206	19	sliced	sliced	JJ
18542	1206	20	onion	onion	NN
18542	1206	21	,	,	,
18542	1206	22	a	a	DT
18542	1206	23	clove	clove	NN
18542	1206	24	of	of	IN
18542	1206	25	garlic	garlic	NN
18542	1206	26	,	,	,
18542	1206	27	and	and	CC
18542	1206	28	a	a	DT
18542	1206	29	bunch	bunch	NN
18542	1206	30	of	of	IN
18542	1206	31	parsley	parsley	NN
18542	1206	32	.	.	.
18542	1207	1	Drain	drain	VB
18542	1207	2	the	the	DT
18542	1207	3	fish	fish	NN
18542	1207	4	and	and	CC
18542	1207	5	strain	strain	VB
18542	1207	6	the	the	DT
18542	1207	7	liquid	liquid	NN
18542	1207	8	.	.	.
18542	1208	1	Thicken	Thicken	VBN
18542	1208	2	with	with	IN
18542	1208	3	two	two	CD
18542	1208	4	tablespoonfuls	tablespoonful	NNS
18542	1208	5	of	of	IN
18542	1208	6	flour	flour	NN
18542	1208	7	rubbed	rub	VBD
18542	1208	8	smooth	smooth	JJ
18542	1208	9	with	with	IN
18542	1208	10	two	two	CD
18542	1208	11	tablespoonfuls	tablespoonful	NNS
18542	1208	12	of	of	IN
18542	1208	13	butter	butter	NN
18542	1208	14	.	.	.
18542	1209	1	Boil	Boil	NNP
18542	1209	2	for	for	IN
18542	1209	3	fifteen	fifteen	CD
18542	1209	4	minutes	minute	NNS
18542	1209	5	and	and	CC
18542	1209	6	skim	skim	NNP
18542	1209	7	.	.	.
18542	1210	1	Add	add	VB
18542	1210	2	two	two	CD
18542	1210	3	tablespoonfuls	tablespoonful	NNS
18542	1210	4	of	of	IN
18542	1210	5	butter	butter	NN
18542	1210	6	and	and	CC
18542	1210	7	the	the	DT
18542	1210	8	juice	juice	NN
18542	1210	9	of	of	IN
18542	1210	10	a	a	DT
18542	1210	11	lemon	lemon	NN
18542	1210	12	.	.	.
18542	1211	1	Bring	bring	VB
18542	1211	2	to	to	IN
18542	1211	3	the	the	DT
18542	1211	4	boil	boil	NN
18542	1211	5	,	,	,
18542	1211	6	pour	pour	VBP
18542	1211	7	over	over	IN
18542	1211	8	the	the	DT
18542	1211	9	fish	fish	NN
18542	1211	10	,	,	,
18542	1211	11	and	and	CC
18542	1211	12	serve	serve	VB
18542	1211	13	with	with	IN
18542	1211	14	a	a	DT
18542	1211	15	garnish	garnish	NN
18542	1211	16	of	of	IN
18542	1211	17	small	small	JJ
18542	1211	18	onions	onion	NNS
18542	1211	19	fried	fry	VBN
18542	1211	20	in	in	IN
18542	1211	21	butter	butter	NN
18542	1211	22	and	and	CC
18542	1211	23	sugar	sugar	NN
18542	1211	24	.	.	.
18542	1212	1	EELS	EELS	NNP
18542	1212	2	À	À	NNP
18542	1212	3	LA	LA	NNP
18542	1212	4	VILLEROY	VILLEROY	NNP
18542	1212	5	Clean	clean	JJ
18542	1212	6	two	two	CD
18542	1212	7	large	large	JJ
18542	1212	8	eels	eel	NNS
18542	1212	9	and	and	CC
18542	1212	10	cut	cut	VBD
18542	1212	11	into	into	IN
18542	1212	12	lengths	length	NNS
18542	1212	13	.	.	.
18542	1213	1	Cover	cover	VB
18542	1213	2	with	with	IN
18542	1213	3	salted	salted	JJ
18542	1213	4	and	and	CC
18542	1213	5	acidulated	acidulated	JJ
18542	1213	6	water	water	NN
18542	1213	7	,	,	,
18542	1213	8	add	add	VB
18542	1213	9	a	a	DT
18542	1213	10	bunch	bunch	NN
18542	1213	11	of	of	IN
18542	1213	12	parsley	parsley	NN
18542	1213	13	,	,	,
18542	1213	14	a	a	DT
18542	1213	15	sliced	sliced	JJ
18542	1213	16	onion	onion	NN
18542	1213	17	,	,	,
18542	1213	18	and	and	CC
18542	1213	19	a	a	DT
18542	1213	20	pinch	pinch	NN
18542	1213	21	of	of	IN
18542	1213	22	powdered	powder	VBN
18542	1213	23	sweet	sweet	JJ
18542	1213	24	herbs	herb	NNS
18542	1213	25	.	.	.
18542	1214	1	Boil	Boil	NNP
18542	1214	2	slowly	slowly	RB
18542	1214	3	for	for	IN
18542	1214	4	ten	ten	CD
18542	1214	5	minutes	minute	NNS
18542	1214	6	,	,	,
18542	1214	7	cool	cool	JJ
18542	1214	8	,	,	,
18542	1214	9	and	and	CC
18542	1214	10	drain	drain	VB
18542	1214	11	.	.	.
18542	1215	1	Melt	Melt	NNP
18542	1215	2	one	one	CD
18542	1215	3	tablespoonful	tablespoonful	NN
18542	1215	4	of	of	IN
18542	1215	5	butter	butter	NN
18542	1215	6	and	and	CC
18542	1215	7	cook	cook	NN
18542	1215	8	in	in	IN
18542	1215	9	it	-PRON-	PRP
18542	1215	10	two	two	CD
18542	1215	11	[	[	-LRB-
18542	1215	12	Page	page	NN
18542	1215	13	117	117	CD
18542	1215	14	]	]	-RRB-
18542	1215	15	tablespoonfuls	tablespoonful	NNS
18542	1215	16	of	of	IN
18542	1215	17	flour	flour	NN
18542	1215	18	.	.	.
18542	1216	1	Add	add	VB
18542	1216	2	two	two	CD
18542	1216	3	cupfuls	cupful	NNS
18542	1216	4	of	of	IN
18542	1216	5	white	white	JJ
18542	1216	6	stock	stock	NN
18542	1216	7	and	and	CC
18542	1216	8	cook	cook	NN
18542	1216	9	until	until	IN
18542	1216	10	thick	thick	JJ
18542	1216	11	,	,	,
18542	1216	12	stirring	stir	VBG
18542	1216	13	constantly	constantly	RB
18542	1216	14	.	.	.
18542	1217	1	Take	take	VB
18542	1217	2	from	from	IN
18542	1217	3	the	the	DT
18542	1217	4	fire	fire	NN
18542	1217	5	and	and	CC
18542	1217	6	season	season	NN
18542	1217	7	to	to	TO
18542	1217	8	taste	taste	VB
18542	1217	9	.	.	.
18542	1218	1	Add	add	VB
18542	1218	2	the	the	DT
18542	1218	3	yolks	yolk	NNS
18542	1218	4	of	of	IN
18542	1218	5	four	four	CD
18542	1218	6	eggs	egg	NNS
18542	1218	7	well	well	RB
18542	1218	8	beaten	beat	VBN
18542	1218	9	and	and	CC
18542	1218	10	cool	cool	JJ
18542	1218	11	.	.	.
18542	1219	1	Dip	dip	VB
18542	1219	2	the	the	DT
18542	1219	3	pieces	piece	NNS
18542	1219	4	of	of	IN
18542	1219	5	eel	eel	NN
18542	1219	6	in	in	IN
18542	1219	7	this	this	DT
18542	1219	8	sauce	sauce	NN
18542	1219	9	,	,	,
18542	1219	10	and	and	CC
18542	1219	11	set	set	VBN
18542	1219	12	on	on	IN
18542	1219	13	ice	ice	NN
18542	1219	14	.	.	.
18542	1220	1	Roll	roll	VB
18542	1220	2	in	in	IN
18542	1220	3	cracker	cracker	NN
18542	1220	4	crumbs	crumb	VBZ
18542	1220	5	,	,	,
18542	1220	6	dip	dip	NN
18542	1220	7	in	in	IN
18542	1220	8	beaten	beat	VBN
18542	1220	9	egg	egg	NN
18542	1220	10	,	,	,
18542	1220	11	then	then	RB
18542	1220	12	in	in	IN
18542	1220	13	bread	bread	NN
18542	1220	14	-	-	HYPH
18542	1220	15	crumbs	crumb	NNS
18542	1220	16	,	,	,
18542	1220	17	and	and	CC
18542	1220	18	fry	fry	NNP
18542	1220	19	brown	brown	NNP
18542	1220	20	in	in	IN
18542	1220	21	deep	deep	JJ
18542	1220	22	fat	fat	NN
18542	1220	23	.	.	.
18542	1221	1	EELS	EELS	NNP
18542	1221	2	À	À	NNP
18542	1221	3	LA	LA	NNP
18542	1221	4	TARTAR	TARTAR	NNP
18542	1221	5	Cut	Cut	NNP
18542	1221	6	up	up	RP
18542	1221	7	the	the	DT
18542	1221	8	eel	eel	NN
18542	1221	9	and	and	CC
18542	1221	10	cook	cook	NN
18542	1221	11	in	in	IN
18542	1221	12	court	court	NN
18542	1221	13	bouillon	bouillon	NN
18542	1221	14	with	with	IN
18542	1221	15	wine	wine	NN
18542	1221	16	.	.	.
18542	1222	1	Drain	drain	NN
18542	1222	2	,	,	,
18542	1222	3	dip	dip	NN
18542	1222	4	in	in	IN
18542	1222	5	egg	egg	NN
18542	1222	6	and	and	CC
18542	1222	7	crumbs	crumb	VBZ
18542	1222	8	,	,	,
18542	1222	9	and	and	CC
18542	1222	10	fry	fry	VB
18542	1222	11	in	in	IN
18542	1222	12	deep	deep	JJ
18542	1222	13	fat	fat	NN
18542	1222	14	.	.	.
18542	1223	1	Serve	serve	VB
18542	1223	2	with	with	IN
18542	1223	3	a	a	DT
18542	1223	4	stiff	stiff	JJ
18542	1223	5	Mayonnaise	Mayonnaise	NNP
18542	1223	6	mixed	mix	VBN
18542	1223	7	with	with	IN
18542	1223	8	chopped	chop	VBN
18542	1223	9	parsley	parsley	NN
18542	1223	10	,	,	,
18542	1223	11	olives	olive	NNS
18542	1223	12	,	,	,
18542	1223	13	pickles	pickle	NNS
18542	1223	14	,	,	,
18542	1223	15	and	and	CC
18542	1223	16	capers	caper	NNS
18542	1223	17	.	.	.
18542	1224	1	EELS	EELS	NNP
18542	1224	2	À	À	NNP
18542	1224	3	L'INDIENNE	L'INDIENNE	NNP
18542	1224	4	Chop	Chop	NNP
18542	1224	5	fine	fine	NN
18542	1224	6	an	an	DT
18542	1224	7	onion	onion	NN
18542	1224	8	,	,	,
18542	1224	9	half	half	PDT
18542	1224	10	a	a	DT
18542	1224	11	carrot	carrot	NN
18542	1224	12	,	,	,
18542	1224	13	and	and	CC
18542	1224	14	a	a	DT
18542	1224	15	stalk	stalk	NN
18542	1224	16	of	of	IN
18542	1224	17	celery	celery	NN
18542	1224	18	.	.	.
18542	1225	1	Fry	fry	NN
18542	1225	2	in	in	IN
18542	1225	3	butter	butter	NN
18542	1225	4	,	,	,
18542	1225	5	dredge	dredge	NN
18542	1225	6	with	with	IN
18542	1225	7	flour	flour	NN
18542	1225	8	,	,	,
18542	1225	9	and	and	CC
18542	1225	10	cook	cook	VB
18542	1225	11	thoroughly	thoroughly	RB
18542	1225	12	.	.	.
18542	1226	1	Add	add	VB
18542	1226	2	enough	enough	JJ
18542	1226	3	stock	stock	NN
18542	1226	4	to	to	TO
18542	1226	5	make	make	VB
18542	1226	6	the	the	DT
18542	1226	7	required	require	VBN
18542	1226	8	quantity	quantity	NN
18542	1226	9	of	of	IN
18542	1226	10	sauce	sauce	NN
18542	1226	11	,	,	,
18542	1226	12	and	and	CC
18542	1226	13	cook	cook	VB
18542	1226	14	until	until	IN
18542	1226	15	thick	thick	JJ
18542	1226	16	,	,	,
18542	1226	17	stirring	stir	VBG
18542	1226	18	constantly	constantly	RB
18542	1226	19	,	,	,
18542	1226	20	Season	season	NN
18542	1226	21	with	with	IN
18542	1226	22	mace	mace	NN
18542	1226	23	,	,	,
18542	1226	24	thyme	thyme	NNS
18542	1226	25	,	,	,
18542	1226	26	a	a	DT
18542	1226	27	bay	bay	NN
18542	1226	28	-	-	HYPH
18542	1226	29	leaf	leaf	NN
18542	1226	30	,	,	,
18542	1226	31	minced	mince	VBD
18542	1226	32	parsley	parsley	NNP
18542	1226	33	,	,	,
18542	1226	34	and	and	CC
18542	1226	35	curry	curry	NN
18542	1226	36	powder	powder	NN
18542	1226	37	.	.	.
18542	1227	1	Strain	strain	VB
18542	1227	2	through	through	IN
18542	1227	3	a	a	DT
18542	1227	4	sieve	sieve	NN
18542	1227	5	and	and	CC
18542	1227	6	pour	pour	VB
18542	1227	7	over	over	IN
18542	1227	8	eels	eel	NNS
18542	1227	9	stewed	stew	VBN
18542	1227	10	in	in	IN
18542	1227	11	wine	wine	NN
18542	1227	12	and	and	CC
18542	1227	13	seasoned	season	VBN
18542	1227	14	with	with	IN
18542	1227	15	vegetables	vegetable	NNS
18542	1227	16	according	accord	VBG
18542	1227	17	to	to	IN
18542	1227	18	directions	direction	NNS
18542	1227	19	previously	previously	RB
18542	1227	20	given	give	VBN
18542	1227	21	.	.	.
18542	1228	1	Serve	serve	VB
18542	1228	2	with	with	IN
18542	1228	3	a	a	DT
18542	1228	4	border	border	NN
18542	1228	5	of	of	IN
18542	1228	6	boiled	boil	VBN
18542	1228	7	rice	rice	NN
18542	1228	8	sprinkled	sprinkle	VBN
18542	1228	9	with	with	IN
18542	1228	10	grated	grate	VBN
18542	1228	11	Parmesan	Parmesan	NNP
18542	1228	12	cheese	cheese	NN
18542	1228	13	.	.	.
18542	1229	1	[	[	-LRB-
18542	1229	2	Page	page	NN
18542	1229	3	118	118	CD
18542	1229	4	]	]	-RRB-
18542	1229	5	EELS	EELS	NNP
18542	1229	6	À	À	NNP
18542	1229	7	LA	LA	NNP
18542	1229	8	NORMANDY	NORMANDY	NNP
18542	1229	9	Fry	Fry	NNP
18542	1229	10	in	in	IN
18542	1229	11	butter	butter	NN
18542	1229	12	a	a	DT
18542	1229	13	pound	pound	NN
18542	1229	14	and	and	CC
18542	1229	15	a	a	DT
18542	1229	16	half	half	NN
18542	1229	17	of	of	IN
18542	1229	18	prepared	prepare	VBN
18542	1229	19	eels	eel	NNS
18542	1229	20	.	.	.
18542	1230	1	Add	add	VB
18542	1230	2	a	a	DT
18542	1230	3	wineglassful	wineglassful	NN
18542	1230	4	of	of	IN
18542	1230	5	white	white	JJ
18542	1230	6	wine	wine	NN
18542	1230	7	or	or	CC
18542	1230	8	cider	cider	NN
18542	1230	9	,	,	,
18542	1230	10	a	a	DT
18542	1230	11	tablespoonful	tablespoonful	JJ
18542	1230	12	of	of	IN
18542	1230	13	mushroom	mushroom	NN
18542	1230	14	catsup	catsup	NN
18542	1230	15	,	,	,
18542	1230	16	and	and	CC
18542	1230	17	salt	salt	NN
18542	1230	18	,	,	,
18542	1230	19	pepper	pepper	NN
18542	1230	20	,	,	,
18542	1230	21	and	and	CC
18542	1230	22	grated	grate	VBD
18542	1230	23	nutmeg	nutmeg	NNP
18542	1230	24	to	to	IN
18542	1230	25	season	season	NN
18542	1230	26	.	.	.
18542	1231	1	Simmer	simmer	NN
18542	1231	2	for	for	IN
18542	1231	3	ten	ten	CD
18542	1231	4	minutes	minute	NNS
18542	1231	5	,	,	,
18542	1231	6	add	add	VB
18542	1231	7	one	one	CD
18542	1231	8	cupful	cupful	NN
18542	1231	9	of	of	IN
18542	1231	10	white	white	JJ
18542	1231	11	stock	stock	NN
18542	1231	12	,	,	,
18542	1231	13	half	half	PDT
18542	1231	14	a	a	DT
18542	1231	15	dozen	dozen	NN
18542	1231	16	mushrooms	mushroom	NNS
18542	1231	17	,	,	,
18542	1231	18	a	a	DT
18542	1231	19	dozen	dozen	NN
18542	1231	20	oysters	oyster	NNS
18542	1231	21	,	,	,
18542	1231	22	and	and	CC
18542	1231	23	half	half	PDT
18542	1231	24	a	a	DT
18542	1231	25	dozen	dozen	NN
18542	1231	26	shrimps	shrimp	NNS
18542	1231	27	.	.	.
18542	1232	1	When	when	WRB
18542	1232	2	cooked	cook	VBN
18542	1232	3	take	take	VBP
18542	1232	4	from	from	IN
18542	1232	5	the	the	DT
18542	1232	6	fire	fire	NN
18542	1232	7	,	,	,
18542	1232	8	add	add	VB
18542	1232	9	the	the	DT
18542	1232	10	yolks	yolk	NNS
18542	1232	11	of	of	IN
18542	1232	12	two	two	CD
18542	1232	13	eggs	egg	NNS
18542	1232	14	well	well	RB
18542	1232	15	beaten	beat	VBN
18542	1232	16	,	,	,
18542	1232	17	and	and	CC
18542	1232	18	serve	serve	VB
18542	1232	19	at	at	IN
18542	1232	20	once	once	RB
18542	1232	21	.	.	.
18542	1233	1	STUFFED	stuffed	NN
18542	1233	2	EELS	EELS	NNP
18542	1233	3	À	à	NN
18542	1233	4	L'ITALIENNE	l'italienne	NN
18542	1233	5	Skin	skin	NN
18542	1233	6	the	the	DT
18542	1233	7	eel	eel	NN
18542	1233	8	but	but	CC
18542	1233	9	keep	keep	VB
18542	1233	10	the	the	DT
18542	1233	11	head	head	NN
18542	1233	12	on	on	IN
18542	1233	13	.	.	.
18542	1234	1	Remove	remove	VB
18542	1234	2	the	the	DT
18542	1234	3	back	back	NN
18542	1234	4	-	-	HYPH
18542	1234	5	bone	bone	NN
18542	1234	6	and	and	CC
18542	1234	7	stuff	stuff	NN
18542	1234	8	with	with	IN
18542	1234	9	seasoned	seasoned	JJ
18542	1234	10	crumbs	crumb	NNS
18542	1234	11	,	,	,
18542	1234	12	mixed	mix	VBN
18542	1234	13	with	with	IN
18542	1234	14	minced	mince	VBN
18542	1234	15	parsley	parsley	NNP
18542	1234	16	and	and	CC
18542	1234	17	mushrooms	mushroom	NNS
18542	1234	18	.	.	.
18542	1235	1	Skewer	skewer	NN
18542	1235	2	in	in	IN
18542	1235	3	the	the	DT
18542	1235	4	form	form	NN
18542	1235	5	of	of	IN
18542	1235	6	a	a	DT
18542	1235	7	circle	circle	NN
18542	1235	8	;	;	:
18542	1235	9	put	put	VBN
18542	1235	10	into	into	IN
18542	1235	11	a	a	DT
18542	1235	12	saucepan	saucepan	NN
18542	1235	13	with	with	IN
18542	1235	14	two	two	CD
18542	1235	15	ounces	ounce	NNS
18542	1235	16	of	of	IN
18542	1235	17	butter	butter	NN
18542	1235	18	,	,	,
18542	1235	19	a	a	DT
18542	1235	20	small	small	JJ
18542	1235	21	bunch	bunch	NN
18542	1235	22	of	of	IN
18542	1235	23	parsley	parsley	NN
18542	1235	24	,	,	,
18542	1235	25	a	a	DT
18542	1235	26	chopped	chop	VBN
18542	1235	27	onion	onion	NN
18542	1235	28	,	,	,
18542	1235	29	two	two	CD
18542	1235	30	cupfuls	cupful	NNS
18542	1235	31	of	of	IN
18542	1235	32	white	white	JJ
18542	1235	33	wine	wine	NN
18542	1235	34	,	,	,
18542	1235	35	and	and	CC
18542	1235	36	salt	salt	NN
18542	1235	37	,	,	,
18542	1235	38	pepper	pepper	NN
18542	1235	39	,	,	,
18542	1235	40	and	and	CC
18542	1235	41	grated	grate	VBD
18542	1235	42	nutmeg	nutmeg	NNP
18542	1235	43	to	to	IN
18542	1235	44	season	season	NN
18542	1235	45	.	.	.
18542	1236	1	Bake	bake	VB
18542	1236	2	for	for	IN
18542	1236	3	an	an	DT
18542	1236	4	hour	hour	NN
18542	1236	5	,	,	,
18542	1236	6	basting	baste	VBG
18542	1236	7	as	as	IN
18542	1236	8	required	require	VBN
18542	1236	9	.	.	.
18542	1237	1	Drain	drain	NN
18542	1237	2	,	,	,
18542	1237	3	take	take	VB
18542	1237	4	out	out	RP
18542	1237	5	the	the	DT
18542	1237	6	parsley	parsley	NN
18542	1237	7	,	,	,
18542	1237	8	and	and	CC
18542	1237	9	add	add	VB
18542	1237	10	to	to	IN
18542	1237	11	the	the	DT
18542	1237	12	sauce	sauce	NN
18542	1237	13	two	two	CD
18542	1237	14	cupfuls	cupful	NNS
18542	1237	15	of	of	IN
18542	1237	16	brown	brown	JJ
18542	1237	17	stock	stock	NN
18542	1237	18	,	,	,
18542	1237	19	and	and	CC
18542	1237	20	one	one	CD
18542	1237	21	cupful	cupful	NN
18542	1237	22	of	of	IN
18542	1237	23	chopped	chopped	JJ
18542	1237	24	mushrooms	mushroom	NNS
18542	1237	25	.	.	.
18542	1238	1	Boil	Boil	NNP
18542	1238	2	for	for	IN
18542	1238	3	five	five	CD
18542	1238	4	minutes	minute	NNS
18542	1238	5	and	and	CC
18542	1238	6	thicken	thicken	NN
18542	1238	7	with	with	IN
18542	1238	8	browned	brown	VBN
18542	1238	9	flour	flour	NN
18542	1238	10	cooked	cook	VBN
18542	1238	11	in	in	IN
18542	1238	12	butter	butter	NN
18542	1238	13	.	.	.
18542	1239	1	Season	season	NN
18542	1239	2	with	with	IN
18542	1239	3	minced	mince	VBN
18542	1239	4	parsley	parsley	NNP
18542	1239	5	and	and	CC
18542	1239	6	lemon	lemon	NN
18542	1239	7	-	-	HYPH
18542	1239	8	juice	juice	NN
18542	1239	9	,	,	,
18542	1239	10	pour	pour	VB
18542	1239	11	the	the	DT
18542	1239	12	sauce	sauce	NN
18542	1239	13	around	around	IN
18542	1239	14	the	the	DT
18542	1239	15	eel	eel	NN
18542	1239	16	,	,	,
18542	1239	17	and	and	CC
18542	1239	18	serve	serve	VB
18542	1239	19	.	.	.
18542	1240	1	EELS	EELS	NNP
18542	1240	2	À	À	NNP
18542	1240	3	LA	LA	NNP
18542	1240	4	LONDON	LONDON	NNP
18542	1240	5	Fry	Fry	NNP
18542	1240	6	four	four	CD
18542	1240	7	chopped	chop	VBD
18542	1240	8	onions	onion	NNS
18542	1240	9	in	in	IN
18542	1240	10	butter	butter	NN
18542	1240	11	,	,	,
18542	1240	12	dredge	dredge	NN
18542	1240	13	[	[	-LRB-
18542	1240	14	Page	page	NN
18542	1240	15	119	119	CD
18542	1240	16	]	]	-RRB-
18542	1240	17	with	with	IN
18542	1240	18	flour	flour	NN
18542	1240	19	,	,	,
18542	1240	20	and	and	CC
18542	1240	21	cook	cook	VB
18542	1240	22	thoroughly	thoroughly	RB
18542	1240	23	.	.	.
18542	1241	1	Add	add	VB
18542	1241	2	two	two	CD
18542	1241	3	cupfuls	cupful	NNS
18542	1241	4	of	of	IN
18542	1241	5	stock	stock	NN
18542	1241	6	,	,	,
18542	1241	7	half	half	PDT
18542	1241	8	a	a	DT
18542	1241	9	cupful	cupful	NN
18542	1241	10	of	of	IN
18542	1241	11	Port	Port	NNP
18542	1241	12	wine	wine	NN
18542	1241	13	,	,	,
18542	1241	14	two	two	CD
18542	1241	15	bay	bay	NN
18542	1241	16	-	-	HYPH
18542	1241	17	leaves	leave	NNS
18542	1241	18	,	,	,
18542	1241	19	and	and	CC
18542	1241	20	salt	salt	NN
18542	1241	21	and	and	CC
18542	1241	22	pepper	pepper	NN
18542	1241	23	to	to	IN
18542	1241	24	season	season	NN
18542	1241	25	.	.	.
18542	1242	1	Cook	cook	VB
18542	1242	2	until	until	IN
18542	1242	3	thick	thick	JJ
18542	1242	4	,	,	,
18542	1242	5	stirring	stir	VBG
18542	1242	6	constantly	constantly	RB
18542	1242	7	.	.	.
18542	1243	1	Add	add	VB
18542	1243	2	one	one	CD
18542	1243	3	large	large	JJ
18542	1243	4	cleaned	clean	VBN
18542	1243	5	eel	eel	NN
18542	1243	6	,	,	,
18542	1243	7	cut	cut	VBN
18542	1243	8	into	into	IN
18542	1243	9	two	two	CD
18542	1243	10	-	-	HYPH
18542	1243	11	inch	inch	NN
18542	1243	12	lengths	length	NNS
18542	1243	13	,	,	,
18542	1243	14	cover	cover	VB
18542	1243	15	,	,	,
18542	1243	16	and	and	CC
18542	1243	17	cook	cook	NN
18542	1243	18	for	for	IN
18542	1243	19	fifteen	fifteen	CD
18542	1243	20	minutes	minute	NNS
18542	1243	21	.	.	.
18542	1244	1	Serve	serve	VB
18542	1244	2	on	on	IN
18542	1244	3	toast	toast	NN
18542	1244	4	.	.	.
18542	1245	1	EELS	EELS	NNP
18542	1245	2	À	À	NNP
18542	1245	3	LA	LA	NNP
18542	1245	4	REINE	REINE	NNP
18542	1245	5	Prepare	Prepare	NNP
18542	1245	6	and	and	CC
18542	1245	7	cut	cut	VBD
18542	1245	8	up	up	RP
18542	1245	9	the	the	DT
18542	1245	10	eels	eel	NNS
18542	1245	11	.	.	.
18542	1246	1	Fry	fry	NN
18542	1246	2	in	in	IN
18542	1246	3	butter	butter	NN
18542	1246	4	with	with	IN
18542	1246	5	half	half	PDT
18542	1246	6	a	a	DT
18542	1246	7	can	can	NN
18542	1246	8	of	of	IN
18542	1246	9	mushrooms	mushroom	NNS
18542	1246	10	,	,	,
18542	1246	11	and	and	CC
18542	1246	12	dredge	dredge	VB
18542	1246	13	with	with	IN
18542	1246	14	flour	flour	NN
18542	1246	15	.	.	.
18542	1247	1	Add	add	VB
18542	1247	2	one	one	CD
18542	1247	3	cupful	cupful	NN
18542	1247	4	of	of	IN
18542	1247	5	stock	stock	NN
18542	1247	6	and	and	CC
18542	1247	7	half	half	PDT
18542	1247	8	a	a	DT
18542	1247	9	cupful	cupful	NN
18542	1247	10	of	of	IN
18542	1247	11	white	white	JJ
18542	1247	12	wine	wine	NN
18542	1247	13	.	.	.
18542	1248	1	Bring	bring	VB
18542	1248	2	to	to	IN
18542	1248	3	the	the	DT
18542	1248	4	boil	boil	NN
18542	1248	5	,	,	,
18542	1248	6	season	season	NN
18542	1248	7	with	with	IN
18542	1248	8	salt	salt	NN
18542	1248	9	,	,	,
18542	1248	10	pepper	pepper	NN
18542	1248	11	,	,	,
18542	1248	12	and	and	CC
18542	1248	13	a	a	DT
18542	1248	14	chopped	chop	VBN
18542	1248	15	onion	onion	NN
18542	1248	16	,	,	,
18542	1248	17	and	and	CC
18542	1248	18	cook	cook	VB
18542	1248	19	until	until	IN
18542	1248	20	the	the	DT
18542	1248	21	eel	eel	NN
18542	1248	22	is	be	VBZ
18542	1248	23	tender	tender	JJ
18542	1248	24	.	.	.
18542	1249	1	Skim	Skim	NNP
18542	1249	2	,	,	,
18542	1249	3	take	take	VBP
18542	1249	4	from	from	IN
18542	1249	5	the	the	DT
18542	1249	6	fire	fire	NN
18542	1249	7	,	,	,
18542	1249	8	and	and	CC
18542	1249	9	add	add	VB
18542	1249	10	the	the	DT
18542	1249	11	juice	juice	NN
18542	1249	12	of	of	IN
18542	1249	13	half	half	PDT
18542	1249	14	a	a	DT
18542	1249	15	lemon	lemon	NN
18542	1249	16	,	,	,
18542	1249	17	beaten	beat	VBN
18542	1249	18	smooth	smooth	JJ
18542	1249	19	with	with	IN
18542	1249	20	the	the	DT
18542	1249	21	yolks	yolk	NNS
18542	1249	22	of	of	IN
18542	1249	23	two	two	CD
18542	1249	24	eggs	egg	NNS
18542	1249	25	.	.	.
18542	1250	1	EELS	EELS	NNP
18542	1250	2	À	À	NNP
18542	1250	3	LA	LA	NNP
18542	1250	4	POULETTE	POULETTE	NNP
18542	1250	5	Stew	stew	VBP
18542	1250	6	the	the	DT
18542	1250	7	eels	eel	NNS
18542	1250	8	in	in	IN
18542	1250	9	white	white	JJ
18542	1250	10	wine	wine	NN
18542	1250	11	with	with	IN
18542	1250	12	carrot	carrot	NN
18542	1250	13	,	,	,
18542	1250	14	onion	onion	NN
18542	1250	15	,	,	,
18542	1250	16	parsley	parsley	NN
18542	1250	17	,	,	,
18542	1250	18	bay	bay	NN
18542	1250	19	-	-	HYPH
18542	1250	20	leaf	leaf	NN
18542	1250	21	,	,	,
18542	1250	22	thyme	thyme	NNS
18542	1250	23	,	,	,
18542	1250	24	pepper	pepper	NN
18542	1250	25	-	-	HYPH
18542	1250	26	corns	corn	NNS
18542	1250	27	,	,	,
18542	1250	28	and	and	CC
18542	1250	29	salt	salt	NN
18542	1250	30	to	to	IN
18542	1250	31	season	season	NN
18542	1250	32	.	.	.
18542	1251	1	Drain	drain	VB
18542	1251	2	and	and	CC
18542	1251	3	serve	serve	VB
18542	1251	4	with	with	IN
18542	1251	5	Poulette	Poulette	NNP
18542	1251	6	Sauce	Sauce	NNP
18542	1251	7	.	.	.
18542	1252	1	FRICASSÉE	fricassée	NN
18542	1252	2	OF	of	IN
18542	1252	3	EEL	EEL	NNP
18542	1252	4	Prepare	prepare	VBP
18542	1252	5	the	the	DT
18542	1252	6	eel	eel	NN
18542	1252	7	according	accord	VBG
18542	1252	8	to	to	IN
18542	1252	9	directions	direction	NNS
18542	1252	10	previously	previously	RB
18542	1252	11	given	give	VBN
18542	1252	12	,	,	,
18542	1252	13	cook	cook	VBP
18542	1252	14	in	in	IN
18542	1252	15	equal	equal	JJ
18542	1252	16	parts	part	NNS
18542	1252	17	of	of	IN
18542	1252	18	white	white	JJ
18542	1252	19	wine	wine	NN
18542	1252	20	and	and	CC
18542	1252	21	water	water	NN
18542	1252	22	,	,	,
18542	1252	23	seasoning	seasoning	NN
18542	1252	24	with	with	IN
18542	1252	25	mace	mace	NN
18542	1252	26	,	,	,
18542	1252	27	pepper	pepper	NN
18542	1252	28	,	,	,
18542	1252	29	nutmeg	nutmeg	NN
18542	1252	30	,	,	,
18542	1252	31	cloves	clove	NNS
18542	1252	32	,	,	,
18542	1252	33	sweet	sweet	JJ
18542	1252	34	herbs	herb	NNS
18542	1252	35	,	,	,
18542	1252	36	allspice	allspice	NN
18542	1252	37	,	,	,
18542	1252	38	and	and	CC
18542	1252	39	salt	salt	NN
18542	1252	40	.	.	.
18542	1253	1	[	[	-LRB-
18542	1253	2	Page	page	NN
18542	1253	3	120	120	CD
18542	1253	4	]	]	-RRB-
18542	1253	5	Boil	Boil	NNP
18542	1253	6	until	until	IN
18542	1253	7	the	the	DT
18542	1253	8	eels	eel	NNS
18542	1253	9	are	be	VBP
18542	1253	10	tender	tender	JJ
18542	1253	11	,	,	,
18542	1253	12	then	then	RB
18542	1253	13	skim	skim	VB
18542	1253	14	out	out	RP
18542	1253	15	.	.	.
18542	1254	1	Add	add	VB
18542	1254	2	a	a	DT
18542	1254	3	little	little	JJ
18542	1254	4	anchovy	anchovy	JJ
18542	1254	5	paste	paste	NN
18542	1254	6	to	to	IN
18542	1254	7	the	the	DT
18542	1254	8	sauce	sauce	NN
18542	1254	9	,	,	,
18542	1254	10	with	with	IN
18542	1254	11	a	a	DT
18542	1254	12	tablespoonful	tablespoonful	NN
18542	1254	13	of	of	IN
18542	1254	14	butter	butter	NN
18542	1254	15	,	,	,
18542	1254	16	bring	bring	VB
18542	1254	17	to	to	IN
18542	1254	18	the	the	DT
18542	1254	19	boil	boil	NN
18542	1254	20	,	,	,
18542	1254	21	take	take	VB
18542	1254	22	from	from	IN
18542	1254	23	the	the	DT
18542	1254	24	fire	fire	NN
18542	1254	25	,	,	,
18542	1254	26	add	add	VB
18542	1254	27	the	the	DT
18542	1254	28	yolks	yolk	NNS
18542	1254	29	of	of	IN
18542	1254	30	two	two	CD
18542	1254	31	eggs	egg	NNS
18542	1254	32	well	well	RB
18542	1254	33	beaten	beat	VBN
18542	1254	34	,	,	,
18542	1254	35	pour	pour	VBP
18542	1254	36	over	over	IN
18542	1254	37	the	the	DT
18542	1254	38	fish	fish	NN
18542	1254	39	,	,	,
18542	1254	40	and	and	CC
18542	1254	41	serve	serve	VB
18542	1254	42	.	.	.
18542	1255	1	FRICASSÉED	fricasséed	IN
18542	1255	2	EELS	EELS	NNP
18542	1255	3	Skin	skin	NN
18542	1255	4	,	,	,
18542	1255	5	clean	clean	JJ
18542	1255	6	,	,	,
18542	1255	7	and	and	CC
18542	1255	8	cut	cut	VBD
18542	1255	9	up	up	RP
18542	1255	10	.	.	.
18542	1256	1	Cover	cover	VB
18542	1256	2	with	with	IN
18542	1256	3	cold	cold	JJ
18542	1256	4	water	water	NN
18542	1256	5	,	,	,
18542	1256	6	add	add	VB
18542	1256	7	salt	salt	NN
18542	1256	8	,	,	,
18542	1256	9	and	and	CC
18542	1256	10	minced	mince	VBD
18542	1256	11	parsley	parsley	NNP
18542	1256	12	to	to	TO
18542	1256	13	season	season	NN
18542	1256	14	,	,	,
18542	1256	15	cover	cover	NN
18542	1256	16	,	,	,
18542	1256	17	and	and	CC
18542	1256	18	cook	cook	VB
18542	1256	19	slowly	slowly	RB
18542	1256	20	for	for	IN
18542	1256	21	an	an	DT
18542	1256	22	hour	hour	NN
18542	1256	23	.	.	.
18542	1257	1	Thicken	Thicken	VBN
18542	1257	2	with	with	IN
18542	1257	3	a	a	DT
18542	1257	4	tablespoonful	tablespoonful	JJ
18542	1257	5	each	each	DT
18542	1257	6	of	of	IN
18542	1257	7	butter	butter	NN
18542	1257	8	and	and	CC
18542	1257	9	flour	flour	NN
18542	1257	10	blended	blend	VBN
18542	1257	11	together	together	RB
18542	1257	12	and	and	CC
18542	1257	13	made	make	VBD
18542	1257	14	smooth	smooth	JJ
18542	1257	15	with	with	IN
18542	1257	16	cold	cold	JJ
18542	1257	17	water	water	NN
18542	1257	18	.	.	.
18542	1258	1	Season	season	NN
18542	1258	2	highly	highly	RB
18542	1258	3	with	with	IN
18542	1258	4	pepper	pepper	NN
18542	1258	5	,	,	,
18542	1258	6	and	and	CC
18542	1258	7	serve	serve	VB
18542	1258	8	.	.	.
18542	1259	1	STEWED	STEWED	NNS
18542	1259	2	EELS	EELS	NNP
18542	1259	3	WITH	with	IN
18542	1259	4	CUCUMBERS	cucumber	NNS
18542	1259	5	Clean	clean	JJ
18542	1259	6	and	and	CC
18542	1259	7	skin	skin	VBP
18542	1259	8	two	two	CD
18542	1259	9	eels	eel	NNS
18542	1259	10	,	,	,
18542	1259	11	cut	cut	VBN
18542	1259	12	into	into	IN
18542	1259	13	pieces	piece	NNS
18542	1259	14	and	and	CC
18542	1259	15	soak	soak	VB
18542	1259	16	in	in	IN
18542	1259	17	cold	cold	JJ
18542	1259	18	water	water	NN
18542	1259	19	for	for	IN
18542	1259	20	an	an	DT
18542	1259	21	hour	hour	NN
18542	1259	22	.	.	.
18542	1260	1	Drain	drain	NN
18542	1260	2	,	,	,
18542	1260	3	cover	cover	VB
18542	1260	4	with	with	IN
18542	1260	5	wine	wine	NN
18542	1260	6	and	and	CC
18542	1260	7	water	water	NN
18542	1260	8	,	,	,
18542	1260	9	seasoning	season	VBG
18542	1260	10	with	with	IN
18542	1260	11	salt	salt	NN
18542	1260	12	,	,	,
18542	1260	13	pepper	pepper	NN
18542	1260	14	,	,	,
18542	1260	15	onion	onion	NN
18542	1260	16	,	,	,
18542	1260	17	and	and	CC
18542	1260	18	parsley	parsley	NN
18542	1260	19	,	,	,
18542	1260	20	and	and	CC
18542	1260	21	simmer	simmer	NN
18542	1260	22	for	for	IN
18542	1260	23	fifteen	fifteen	CD
18542	1260	24	minutes	minute	NNS
18542	1260	25	.	.	.
18542	1261	1	Take	take	VB
18542	1261	2	out	out	RP
18542	1261	3	the	the	DT
18542	1261	4	fish	fish	NN
18542	1261	5	and	and	CC
18542	1261	6	add	add	VB
18542	1261	7	three	three	CD
18542	1261	8	sliced	slice	VBN
18542	1261	9	and	and	CC
18542	1261	10	parboiled	parboil	VBD
18542	1261	11	cucumbers	cucumber	NNS
18542	1261	12	.	.	.
18542	1262	1	Strain	strain	VB
18542	1262	2	the	the	DT
18542	1262	3	sauce	sauce	NN
18542	1262	4	,	,	,
18542	1262	5	thicken	thicken	VBN
18542	1262	6	with	with	IN
18542	1262	7	flour	flour	NN
18542	1262	8	cooked	cook	VBN
18542	1262	9	in	in	IN
18542	1262	10	butter	butter	NN
18542	1262	11	,	,	,
18542	1262	12	and	and	CC
18542	1262	13	boil	boil	VB
18542	1262	14	for	for	IN
18542	1262	15	ten	ten	CD
18542	1262	16	minutes	minute	NNS
18542	1262	17	.	.	.
18542	1263	1	Skim	Skim	NNP
18542	1263	2	,	,	,
18542	1263	3	add	add	VB
18542	1263	4	the	the	DT
18542	1263	5	yolks	yolk	NNS
18542	1263	6	of	of	IN
18542	1263	7	four	four	CD
18542	1263	8	eggs	egg	NNS
18542	1263	9	well	well	RB
18542	1263	10	beaten	beat	VBN
18542	1263	11	and	and	CC
18542	1263	12	take	take	VB
18542	1263	13	from	from	IN
18542	1263	14	the	the	DT
18542	1263	15	fire	fire	NN
18542	1263	16	.	.	.
18542	1264	1	Season	season	NN
18542	1264	2	with	with	IN
18542	1264	3	red	red	JJ
18542	1264	4	pepper	pepper	NN
18542	1264	5	and	and	CC
18542	1264	6	lemon	lemon	NN
18542	1264	7	-	-	HYPH
18542	1264	8	juice	juice	NN
18542	1264	9	,	,	,
18542	1264	10	strain	strain	VB
18542	1264	11	over	over	IN
18542	1264	12	the	the	DT
18542	1264	13	fish	fish	NN
18542	1264	14	,	,	,
18542	1264	15	and	and	CC
18542	1264	16	serve	serve	VB
18542	1264	17	.	.	.
18542	1265	1	STEWED	STEWED	NNP
18542	1265	2	EELS	EELS	NNP
18542	1265	3	--	--	:
18542	1265	4	I	-PRON-	PRP
18542	1265	5	Put	put	VBP
18542	1265	6	into	into	IN
18542	1265	7	a	a	DT
18542	1265	8	saucepan	saucepan	NN
18542	1265	9	three	three	CD
18542	1265	10	fourths	fourth	NNS
18542	1265	11	of	of	IN
18542	1265	12	a	a	DT
18542	1265	13	cupful	cupful	JJ
18542	1265	14	[	[	-LRB-
18542	1265	15	Page	page	NN
18542	1265	16	121	121	CD
18542	1265	17	]	]	-RRB-
18542	1265	18	of	of	IN
18542	1265	19	butter	butter	NN
18542	1265	20	and	and	CC
18542	1265	21	fry	fry	NN
18542	1265	22	in	in	IN
18542	1265	23	it	-PRON-	PRP
18542	1265	24	four	four	CD
18542	1265	25	small	small	JJ
18542	1265	26	chopped	chop	VBN
18542	1265	27	onions	onion	NNS
18542	1265	28	.	.	.
18542	1266	1	Add	add	VB
18542	1266	2	a	a	DT
18542	1266	3	tablespoonful	tablespoonful	NN
18542	1266	4	of	of	IN
18542	1266	5	flour	flour	NN
18542	1266	6	,	,	,
18542	1266	7	cook	cook	VB
18542	1266	8	through	through	RB
18542	1266	9	,	,	,
18542	1266	10	and	and	CC
18542	1266	11	add	add	VB
18542	1266	12	two	two	CD
18542	1266	13	cupfuls	cupful	NNS
18542	1266	14	of	of	IN
18542	1266	15	boiling	boil	VBG
18542	1266	16	water	water	NN
18542	1266	17	or	or	CC
18542	1266	18	stock	stock	NN
18542	1266	19	.	.	.
18542	1267	1	Cook	cook	VB
18542	1267	2	until	until	IN
18542	1267	3	thick	thick	JJ
18542	1267	4	,	,	,
18542	1267	5	stirring	stir	VBG
18542	1267	6	constantly	constantly	RB
18542	1267	7	,	,	,
18542	1267	8	then	then	RB
18542	1267	9	put	put	VB
18542	1267	10	in	in	RP
18542	1267	11	one	one	CD
18542	1267	12	large	large	JJ
18542	1267	13	cleaned	clean	VBN
18542	1267	14	eel	eel	NN
18542	1267	15	cut	cut	VBN
18542	1267	16	into	into	IN
18542	1267	17	inch	inch	NN
18542	1267	18	pieces	piece	NNS
18542	1267	19	;	;	:
18542	1267	20	cover	cover	NN
18542	1267	21	and	and	CC
18542	1267	22	cook	cook	NN
18542	1267	23	for	for	IN
18542	1267	24	fifteen	fifteen	CD
18542	1267	25	minutes	minute	NNS
18542	1267	26	.	.	.
18542	1268	1	STEWED	STEWED	NNP
18542	1268	2	EELS	EELS	NNP
18542	1268	3	--	--	:
18542	1268	4	II	II	NNP
18542	1268	5	Wash	wash	NN
18542	1268	6	and	and	CC
18542	1268	7	skin	skin	VB
18542	1268	8	a	a	DT
18542	1268	9	pint	pint	NN
18542	1268	10	of	of	IN
18542	1268	11	eels	eel	NNS
18542	1268	12	,	,	,
18542	1268	13	cut	cut	VBD
18542	1268	14	them	-PRON-	PRP
18542	1268	15	in	in	IN
18542	1268	16	pieces	piece	NNS
18542	1268	17	three	three	CD
18542	1268	18	inches	inch	NNS
18542	1268	19	long	long	JJ
18542	1268	20	,	,	,
18542	1268	21	pepper	pepper	NN
18542	1268	22	and	and	CC
18542	1268	23	salt	salt	VB
18542	1268	24	them	-PRON-	PRP
18542	1268	25	,	,	,
18542	1268	26	and	and	CC
18542	1268	27	put	put	VBD
18542	1268	28	them	-PRON-	PRP
18542	1268	29	into	into	IN
18542	1268	30	a	a	DT
18542	1268	31	stewpan	stewpan	NN
18542	1268	32	.	.	.
18542	1269	1	Pour	pour	VB
18542	1269	2	in	in	IN
18542	1269	3	one	one	CD
18542	1269	4	pint	pint	NN
18542	1269	5	of	of	IN
18542	1269	6	good	good	JJ
18542	1269	7	soup	soup	NN
18542	1269	8	stock	stock	NN
18542	1269	9	,	,	,
18542	1269	10	adding	add	VBG
18542	1269	11	one	one	CD
18542	1269	12	large	large	JJ
18542	1269	13	onion	onion	NN
18542	1269	14	,	,	,
18542	1269	15	shredded	shred	VBN
18542	1269	16	,	,	,
18542	1269	17	three	three	CD
18542	1269	18	cloves	clove	NNS
18542	1269	19	,	,	,
18542	1269	20	a	a	DT
18542	1269	21	teaspoonful	teaspoonful	NN
18542	1269	22	of	of	IN
18542	1269	23	grated	grate	VBN
18542	1269	24	lemon	lemon	NN
18542	1269	25	-	-	HYPH
18542	1269	26	peel	peel	NN
18542	1269	27	,	,	,
18542	1269	28	and	and	CC
18542	1269	29	a	a	DT
18542	1269	30	wineglassful	wineglassful	NN
18542	1269	31	of	of	IN
18542	1269	32	Port	Port	NNP
18542	1269	33	wine	wine	NN
18542	1269	34	.	.	.
18542	1270	1	Stew	Stew	NNP
18542	1270	2	slowly	slowly	RB
18542	1270	3	for	for	IN
18542	1270	4	half	half	PDT
18542	1270	5	an	an	DT
18542	1270	6	hour	hour	NN
18542	1270	7	,	,	,
18542	1270	8	and	and	CC
18542	1270	9	pour	pour	VB
18542	1270	10	into	into	IN
18542	1270	11	a	a	DT
18542	1270	12	hot	hot	JJ
18542	1270	13	dish	dish	NN
18542	1270	14	.	.	.
18542	1271	1	Strain	strain	VB
18542	1271	2	the	the	DT
18542	1271	3	liquor	liquor	NN
18542	1271	4	and	and	CC
18542	1271	5	add	add	VB
18542	1271	6	a	a	DT
18542	1271	7	wineglassful	wineglassful	NN
18542	1271	8	of	of	IN
18542	1271	9	cream	cream	NN
18542	1271	10	thickened	thicken	VBN
18542	1271	11	with	with	IN
18542	1271	12	flour	flour	NN
18542	1271	13	,	,	,
18542	1271	14	and	and	CC
18542	1271	15	boil	boil	VB
18542	1271	16	up	up	RP
18542	1271	17	once	once	RB
18542	1271	18	.	.	.
18542	1272	1	Pour	pour	VB
18542	1272	2	over	over	IN
18542	1272	3	the	the	DT
18542	1272	4	eels	eel	NNS
18542	1272	5	and	and	CC
18542	1272	6	serve	serve	VB
18542	1272	7	.	.	.
18542	1273	1	STEWED	STEWED	NNP
18542	1273	2	EELS	EELS	NNP
18542	1273	3	--	--	:
18542	1273	4	III	iii	CD
18542	1273	5	Clean	clean	JJ
18542	1273	6	,	,	,
18542	1273	7	skin	skin	NN
18542	1273	8	,	,	,
18542	1273	9	and	and	CC
18542	1273	10	joint	joint	JJ
18542	1273	11	the	the	DT
18542	1273	12	eels	eel	NNS
18542	1273	13	.	.	.
18542	1274	1	Cover	cover	VB
18542	1274	2	with	with	IN
18542	1274	3	boiling	boiling	NN
18542	1274	4	water	water	NN
18542	1274	5	,	,	,
18542	1274	6	add	add	VB
18542	1274	7	a	a	DT
18542	1274	8	tablespoonful	tablespoonful	NN
18542	1274	9	of	of	IN
18542	1274	10	vinegar	vinegar	NN
18542	1274	11	,	,	,
18542	1274	12	and	and	CC
18542	1274	13	cook	cook	NN
18542	1274	14	for	for	IN
18542	1274	15	ten	ten	CD
18542	1274	16	minutes	minute	NNS
18542	1274	17	.	.	.
18542	1275	1	Drain	drain	NN
18542	1275	2	,	,	,
18542	1275	3	cook	cook	VB
18542	1275	4	together	together	RB
18542	1275	5	one	one	CD
18542	1275	6	tablespoonful	tablespoonful	NN
18542	1275	7	of	of	IN
18542	1275	8	butter	butter	NN
18542	1275	9	and	and	CC
18542	1275	10	two	two	CD
18542	1275	11	of	of	IN
18542	1275	12	flour	flour	NN
18542	1275	13	.	.	.
18542	1276	1	Add	add	VB
18542	1276	2	two	two	CD
18542	1276	3	cupfuls	cupful	NNS
18542	1276	4	of	of	IN
18542	1276	5	the	the	DT
18542	1276	6	water	water	NN
18542	1276	7	in	in	IN
18542	1276	8	which	which	WDT
18542	1276	9	the	the	DT
18542	1276	10	eels	eel	NNS
18542	1276	11	were	be	VBD
18542	1276	12	cooked	cook	VBN
18542	1276	13	.	.	.
18542	1277	1	Cook	cook	VB
18542	1277	2	until	until	IN
18542	1277	3	thick	thick	JJ
18542	1277	4	,	,	,
18542	1277	5	stirring	stir	VBG
18542	1277	6	constantly	constantly	RB
18542	1277	7	.	.	.
18542	1278	1	Season	season	NN
18542	1278	2	with	with	IN
18542	1278	3	salt	salt	NN
18542	1278	4	,	,	,
18542	1278	5	pepper	pepper	NN
18542	1278	6	,	,	,
18542	1278	7	and	and	CC
18542	1278	8	grated	grate	VBD
18542	1278	9	onion	onion	NN
18542	1278	10	,	,	,
18542	1278	11	then	then	RB
18542	1278	12	add	add	VB
18542	1278	13	the	the	DT
18542	1278	14	eels	eel	NNS
18542	1278	15	and	and	CC
18542	1278	16	[	[	-LRB-
18542	1278	17	Page	page	NN
18542	1278	18	122	122	CD
18542	1278	19	]	]	-RRB-
18542	1278	20	reheat	reheat	NN
18542	1278	21	.	.	.
18542	1279	1	Simmer	simmer	NN
18542	1279	2	for	for	IN
18542	1279	3	twenty	twenty	CD
18542	1279	4	minutes	minute	NNS
18542	1279	5	,	,	,
18542	1279	6	add	add	VB
18542	1279	7	a	a	DT
18542	1279	8	tablespoonful	tablespoonful	NN
18542	1279	9	of	of	IN
18542	1279	10	minced	mince	VBN
18542	1279	11	parsley	parsley	NN
18542	1279	12	,	,	,
18542	1279	13	and	and	CC
18542	1279	14	serve	serve	VB
18542	1279	15	.	.	.
18542	1280	1	STEWED	STEWED	NNP
18542	1280	2	EELS	EELS	NNP
18542	1280	3	--	--	:
18542	1280	4	IV	IV	NNP
18542	1280	5	Prepare	Prepare	NNP
18542	1280	6	according	accord	VBG
18542	1280	7	to	to	IN
18542	1280	8	directions	direction	NNS
18542	1280	9	given	give	VBN
18542	1280	10	above	above	RB
18542	1280	11	,	,	,
18542	1280	12	using	use	VBG
18542	1280	13	veal	veal	NN
18542	1280	14	or	or	CC
18542	1280	15	fish	fish	NN
18542	1280	16	stock	stock	NN
18542	1280	17	,	,	,
18542	1280	18	instead	instead	RB
18542	1280	19	of	of	IN
18542	1280	20	water	water	NN
18542	1280	21	,	,	,
18542	1280	22	and	and	CC
18542	1280	23	adding	add	VBG
18542	1280	24	a	a	DT
18542	1280	25	bay	bay	NN
18542	1280	26	-	-	HYPH
18542	1280	27	leaf	leaf	NN
18542	1280	28	to	to	IN
18542	1280	29	the	the	DT
18542	1280	30	seasoning	seasoning	NN
18542	1280	31	.	.	.
18542	1281	1	STEWED	STEWED	NNP
18542	1281	2	EELS	EELS	NNP
18542	1281	3	À	À	NNP
18542	1281	4	L'ANGLAISE	l'anglaise	JJ
18542	1281	5	Cook	Cook	NNP
18542	1281	6	prepared	prepare	VBN
18542	1281	7	eels	eel	NNS
18542	1281	8	in	in	IN
18542	1281	9	half	half	PDT
18542	1281	10	a	a	DT
18542	1281	11	bottle	bottle	NN
18542	1281	12	of	of	IN
18542	1281	13	Port	Port	NNP
18542	1281	14	wine	wine	NN
18542	1281	15	,	,	,
18542	1281	16	seasoned	season	VBN
18542	1281	17	with	with	IN
18542	1281	18	carrot	carrot	NN
18542	1281	19	,	,	,
18542	1281	20	onion	onion	NN
18542	1281	21	,	,	,
18542	1281	22	parsley	parsley	NN
18542	1281	23	,	,	,
18542	1281	24	bay	bay	NN
18542	1281	25	-	-	HYPH
18542	1281	26	leaf	leaf	NN
18542	1281	27	,	,	,
18542	1281	28	thyme	thyme	NNS
18542	1281	29	,	,	,
18542	1281	30	salt	salt	NN
18542	1281	31	,	,	,
18542	1281	32	pepper	pepper	NN
18542	1281	33	-	-	HYPH
18542	1281	34	corns	corn	NNS
18542	1281	35	,	,	,
18542	1281	36	cloves	clove	NNS
18542	1281	37	,	,	,
18542	1281	38	mace	mace	NN
18542	1281	39	,	,	,
18542	1281	40	and	and	CC
18542	1281	41	chopped	chop	VBD
18542	1281	42	mushrooms	mushroom	NNS
18542	1281	43	.	.	.
18542	1282	1	Cover	cover	VB
18542	1282	2	with	with	IN
18542	1282	3	buttered	butter	VBN
18542	1282	4	paper	paper	NN
18542	1282	5	,	,	,
18542	1282	6	simmer	simmer	NN
18542	1282	7	for	for	IN
18542	1282	8	half	half	PDT
18542	1282	9	an	an	DT
18542	1282	10	hour	hour	NN
18542	1282	11	and	and	CC
18542	1282	12	drain	drain	NN
18542	1282	13	.	.	.
18542	1283	1	Melt	melt	NN
18542	1283	2	two	two	CD
18542	1283	3	tablespoonfuls	tablespoonful	NNS
18542	1283	4	of	of	IN
18542	1283	5	butter	butter	NN
18542	1283	6	and	and	CC
18542	1283	7	cook	cook	NN
18542	1283	8	in	in	IN
18542	1283	9	it	-PRON-	PRP
18542	1283	10	two	two	CD
18542	1283	11	tablespoonfuls	tablespoonful	NNS
18542	1283	12	of	of	IN
18542	1283	13	flour	flour	NN
18542	1283	14	.	.	.
18542	1284	1	Add	add	VB
18542	1284	2	a	a	DT
18542	1284	3	chopped	chopped	JJ
18542	1284	4	shallot	shallot	NN
18542	1284	5	and	and	CC
18542	1284	6	enough	enough	JJ
18542	1284	7	of	of	IN
18542	1284	8	the	the	DT
18542	1284	9	eel	eel	NN
18542	1284	10	liquor	liquor	NN
18542	1284	11	to	to	TO
18542	1284	12	make	make	VB
18542	1284	13	the	the	DT
18542	1284	14	required	require	VBN
18542	1284	15	quantity	quantity	NN
18542	1284	16	of	of	IN
18542	1284	17	sauce	sauce	NN
18542	1284	18	.	.	.
18542	1285	1	Cook	cook	VB
18542	1285	2	until	until	IN
18542	1285	3	thick	thick	JJ
18542	1285	4	,	,	,
18542	1285	5	stirring	stir	VBG
18542	1285	6	constantly	constantly	RB
18542	1285	7	.	.	.
18542	1286	1	Add	add	VB
18542	1286	2	half	half	PDT
18542	1286	3	a	a	DT
18542	1286	4	cupful	cupful	NN
18542	1286	5	of	of	IN
18542	1286	6	stock	stock	NN
18542	1286	7	,	,	,
18542	1286	8	and	and	CC
18542	1286	9	two	two	CD
18542	1286	10	wineglassfuls	wineglassful	NNS
18542	1286	11	of	of	IN
18542	1286	12	Port	Port	NNP
18542	1286	13	wine	wine	NN
18542	1286	14	.	.	.
18542	1287	1	Bring	bring	VB
18542	1287	2	to	to	IN
18542	1287	3	the	the	DT
18542	1287	4	boil	boil	NN
18542	1287	5	,	,	,
18542	1287	6	strain	strain	VB
18542	1287	7	,	,	,
18542	1287	8	add	add	VB
18542	1287	9	a	a	DT
18542	1287	10	few	few	JJ
18542	1287	11	chopped	chop	VBN
18542	1287	12	mushrooms	mushroom	NNS
18542	1287	13	,	,	,
18542	1287	14	a	a	DT
18542	1287	15	tablespoonful	tablespoonful	NN
18542	1287	16	of	of	IN
18542	1287	17	butter	butter	NN
18542	1287	18	,	,	,
18542	1287	19	and	and	CC
18542	1287	20	minced	mince	VBD
18542	1287	21	parsley	parsley	NNP
18542	1287	22	,	,	,
18542	1287	23	lemon	lemon	NN
18542	1287	24	-	-	HYPH
18542	1287	25	juice	juice	NN
18542	1287	26	,	,	,
18542	1287	27	and	and	CC
18542	1287	28	anchovy	anchovy	JJ
18542	1287	29	paste	paste	NN
18542	1287	30	to	to	IN
18542	1287	31	season	season	NN
18542	1287	32	.	.	.
18542	1288	1	Pour	pour	VB
18542	1288	2	the	the	DT
18542	1288	3	sauce	sauce	NN
18542	1288	4	over	over	IN
18542	1288	5	the	the	DT
18542	1288	6	eels	eel	NNS
18542	1288	7	,	,	,
18542	1288	8	and	and	CC
18542	1288	9	serve	serve	VB
18542	1288	10	.	.	.
18542	1289	1	STEWED	STEWED	NNP
18542	1289	2	EELS	EELS	NNP
18542	1289	3	À	à	NN
18542	1289	4	L'AMERICAINE	l'americaine	NN
18542	1289	5	Use	use	VB
18542	1289	6	three	three	CD
18542	1289	7	pounds	pound	NNS
18542	1289	8	of	of	IN
18542	1289	9	cleaned	clean	VBN
18542	1289	10	and	and	CC
18542	1289	11	skinned	skin	VBD
18542	1289	12	eel	eel	NN
18542	1289	13	with	with	IN
18542	1289	14	all	all	PDT
18542	1289	15	the	the	DT
18542	1289	16	fat	fat	NN
18542	1289	17	removed	remove	VBN
18542	1289	18	.	.	.
18542	1290	1	Cut	cut	VB
18542	1290	2	in	in	IN
18542	1290	3	two	two	CD
18542	1290	4	-	-	HYPH
18542	1290	5	inch	inch	NN
18542	1290	6	pieces	piece	NNS
18542	1290	7	,	,	,
18542	1290	8	season	season	NN
18542	1290	9	with	with	IN
18542	1290	10	pepper	pepper	NN
18542	1290	11	and	and	CC
18542	1290	12	salt	salt	NN
18542	1290	13	and	and	CC
18542	1290	14	chopped	chop	VBN
18542	1290	15	[	[	-LRB-
18542	1290	16	Page	page	NN
18542	1290	17	123	123	CD
18542	1290	18	]	]	-RRB-
18542	1290	19	onion	onion	NN
18542	1290	20	,	,	,
18542	1290	21	and	and	CC
18542	1290	22	put	put	VBD
18542	1290	23	in	in	RP
18542	1290	24	a	a	DT
18542	1290	25	double	double	JJ
18542	1290	26	-	-	HYPH
18542	1290	27	boiler	boiler	NN
18542	1290	28	with	with	IN
18542	1290	29	half	half	PDT
18542	1290	30	a	a	DT
18542	1290	31	cupful	cupful	NN
18542	1290	32	of	of	IN
18542	1290	33	butter	butter	NN
18542	1290	34	.	.	.
18542	1291	1	Sprinkle	sprinkle	VB
18542	1291	2	with	with	IN
18542	1291	3	parsley	parsley	NN
18542	1291	4	,	,	,
18542	1291	5	cover	cover	VB
18542	1291	6	tightly	tightly	RB
18542	1291	7	,	,	,
18542	1291	8	and	and	CC
18542	1291	9	cook	cook	VB
18542	1291	10	for	for	IN
18542	1291	11	about	about	RB
18542	1291	12	an	an	DT
18542	1291	13	hour	hour	NN
18542	1291	14	and	and	CC
18542	1291	15	a	a	DT
18542	1291	16	half	half	NN
18542	1291	17	.	.	.
18542	1292	1	Serve	serve	VB
18542	1292	2	in	in	IN
18542	1292	3	a	a	DT
18542	1292	4	deep	deep	JJ
18542	1292	5	dish	dish	NN
18542	1292	6	.	.	.
18542	1293	1	STEWED	STEWED	NNP
18542	1293	2	EELS	EELS	NNP
18542	1293	3	À	à	NN
18542	1293	4	LA	LA	NNP
18542	1293	5	POULETTE	POULETTE	NNP
18542	1293	6	Cut	Cut	NNP
18542	1293	7	cleaned	clean	VBD
18542	1293	8	eels	eel	NNS
18542	1293	9	into	into	IN
18542	1293	10	two	two	CD
18542	1293	11	-	-	HYPH
18542	1293	12	inch	inch	NN
18542	1293	13	pieces	piece	NNS
18542	1293	14	and	and	CC
18542	1293	15	cook	cook	NN
18542	1293	16	until	until	IN
18542	1293	17	tender	tender	NN
18542	1293	18	in	in	IN
18542	1293	19	stock	stock	NN
18542	1293	20	.	.	.
18542	1294	1	Thicken	Thicken	VBN
18542	1294	2	with	with	IN
18542	1294	3	butter	butter	NN
18542	1294	4	and	and	CC
18542	1294	5	flour	flour	NN
18542	1294	6	cooked	cook	VBN
18542	1294	7	together	together	RB
18542	1294	8	,	,	,
18542	1294	9	add	add	VB
18542	1294	10	half	half	PDT
18542	1294	11	a	a	DT
18542	1294	12	dozen	dozen	NN
18542	1294	13	chopped	chop	VBN
18542	1294	14	mushrooms	mushroom	NNS
18542	1294	15	,	,	,
18542	1294	16	and	and	CC
18542	1294	17	salt	salt	NN
18542	1294	18	,	,	,
18542	1294	19	pepper	pepper	NN
18542	1294	20	,	,	,
18542	1294	21	grated	grate	VBD
18542	1294	22	onion	onion	NN
18542	1294	23	,	,	,
18542	1294	24	and	and	CC
18542	1294	25	minced	mince	VBD
18542	1294	26	parsley	parsley	NNP
18542	1294	27	to	to	TO
18542	1294	28	season	season	VB
18542	1294	29	.	.	.
18542	1295	1	Boil	Boil	NNP
18542	1295	2	for	for	IN
18542	1295	3	twenty	twenty	CD
18542	1295	4	minutes	minute	NNS
18542	1295	5	,	,	,
18542	1295	6	add	add	VB
18542	1295	7	the	the	DT
18542	1295	8	juice	juice	NN
18542	1295	9	of	of	IN
18542	1295	10	a	a	DT
18542	1295	11	lemon	lemon	NN
18542	1295	12	,	,	,
18542	1295	13	and	and	CC
18542	1295	14	serve	serve	VB
18542	1295	15	.	.	.
18542	1296	1	STEWED	STEWED	NNP
18542	1296	2	EELS	EELS	NNP
18542	1296	3	À	À	NNP
18542	1296	4	LA	LA	NNP
18542	1296	5	CANOTIERE	CANOTIERE	NNP
18542	1296	6	Fry	Fry	NNP
18542	1296	7	a	a	DT
18542	1296	8	chopped	chop	VBN
18542	1296	9	onion	onion	NN
18542	1296	10	in	in	IN
18542	1296	11	butter	butter	NN
18542	1296	12	,	,	,
18542	1296	13	add	add	VB
18542	1296	14	a	a	DT
18542	1296	15	pound	pound	NN
18542	1296	16	of	of	IN
18542	1296	17	rice	rice	NN
18542	1296	18	and	and	CC
18542	1296	19	cook	cook	NNP
18542	1296	20	brown	brown	NNP
18542	1296	21	.	.	.
18542	1297	1	Add	add	VB
18542	1297	2	four	four	CD
18542	1297	3	cupfuls	cupful	NNS
18542	1297	4	of	of	IN
18542	1297	5	fish	fish	NN
18542	1297	6	stock	stock	NN
18542	1297	7	,	,	,
18542	1297	8	seasoning	seasoning	NN
18542	1297	9	with	with	IN
18542	1297	10	red	red	JJ
18542	1297	11	and	and	CC
18542	1297	12	white	white	JJ
18542	1297	13	pepper	pepper	NN
18542	1297	14	,	,	,
18542	1297	15	caver	caver	NN
18542	1297	16	,	,	,
18542	1297	17	and	and	CC
18542	1297	18	cook	cook	VB
18542	1297	19	for	for	IN
18542	1297	20	twenty	twenty	CD
18542	1297	21	minutes	minute	NNS
18542	1297	22	.	.	.
18542	1298	1	Take	take	VB
18542	1298	2	from	from	IN
18542	1298	3	the	the	DT
18542	1298	4	fire	fire	NN
18542	1298	5	,	,	,
18542	1298	6	add	add	VB
18542	1298	7	half	half	PDT
18542	1298	8	a	a	DT
18542	1298	9	cupful	cupful	JJ
18542	1298	10	each	each	DT
18542	1298	11	of	of	IN
18542	1298	12	butter	butter	NN
18542	1298	13	and	and	CC
18542	1298	14	Tomato	Tomato	NNP
18542	1298	15	Sauce	Sauce	NNP
18542	1298	16	.	.	.
18542	1299	1	Prepare	prepare	VB
18542	1299	2	the	the	DT
18542	1299	3	eels	eel	NNS
18542	1299	4	according	accord	VBG
18542	1299	5	to	to	IN
18542	1299	6	directions	direction	NNS
18542	1299	7	given	give	VBN
18542	1299	8	for	for	IN
18542	1299	9	Eels	Eels	NNP
18542	1299	10	à	à	NNP
18542	1299	11	la	la	NNP
18542	1299	12	Lyonnaise	Lyonnaise	NNP
18542	1299	13	,	,	,
18542	1299	14	adding	add	VBG
18542	1299	15	a	a	DT
18542	1299	16	tablespoonful	tablespoonful	NN
18542	1299	17	of	of	IN
18542	1299	18	anchovy	anchovy	JJ
18542	1299	19	essence	essence	NN
18542	1299	20	to	to	IN
18542	1299	21	the	the	DT
18542	1299	22	sauce	sauce	NN
18542	1299	23	.	.	.
18542	1300	1	Serve	serve	VB
18542	1300	2	with	with	IN
18542	1300	3	a	a	DT
18542	1300	4	border	border	NN
18542	1300	5	of	of	IN
18542	1300	6	the	the	DT
18542	1300	7	rice	rice	NN
18542	1300	8	.	.	.
18542	1301	1	STEWED	STEWED	NNP
18542	1301	2	EELS	EELS	NNP
18542	1301	3	À	À	NNP
18542	1301	4	LA	LA	NNP
18542	1301	5	GENEVOISE	GENEVOISE	NNP
18542	1301	6	Prepare	Prepare	NNP
18542	1301	7	two	two	CD
18542	1301	8	eels	eel	NNS
18542	1301	9	,	,	,
18542	1301	10	cut	cut	VBD
18542	1301	11	into	into	IN
18542	1301	12	four	four	CD
18542	1301	13	-	-	HYPH
18542	1301	14	inch	inch	NN
18542	1301	15	lengths	length	NNS
18542	1301	16	.	.	.
18542	1302	1	[	[	-LRB-
18542	1302	2	Page	page	NN
18542	1302	3	124	124	CD
18542	1302	4	]	]	-RRB-
18542	1302	5	Put	put	VB
18542	1302	6	into	into	IN
18542	1302	7	a	a	DT
18542	1302	8	saucepan	saucepan	NN
18542	1302	9	with	with	IN
18542	1302	10	a	a	DT
18542	1302	11	sliced	sliced	JJ
18542	1302	12	carrot	carrot	NN
18542	1302	13	,	,	,
18542	1302	14	an	an	DT
18542	1302	15	onion	onion	NN
18542	1302	16	,	,	,
18542	1302	17	a	a	DT
18542	1302	18	bunch	bunch	NN
18542	1302	19	of	of	IN
18542	1302	20	parsley	parsley	NN
18542	1302	21	,	,	,
18542	1302	22	two	two	CD
18542	1302	23	cloves	clove	NNS
18542	1302	24	of	of	IN
18542	1302	25	garlic	garlic	NN
18542	1302	26	,	,	,
18542	1302	27	and	and	CC
18542	1302	28	salt	salt	NN
18542	1302	29	and	and	CC
18542	1302	30	pepper	pepper	NN
18542	1302	31	-	-	HYPH
18542	1302	32	corns	corn	NNS
18542	1302	33	to	to	TO
18542	1302	34	season	season	VB
18542	1302	35	.	.	.
18542	1303	1	Put	put	VB
18542	1303	2	in	in	RP
18542	1303	3	enough	enough	JJ
18542	1303	4	cider	cider	NN
18542	1303	5	to	to	TO
18542	1303	6	cover	cover	VB
18542	1303	7	the	the	DT
18542	1303	8	fish	fish	NN
18542	1303	9	,	,	,
18542	1303	10	and	and	CC
18542	1303	11	simmer	simmer	NN
18542	1303	12	for	for	IN
18542	1303	13	fifteen	fifteen	CD
18542	1303	14	minutes	minute	NNS
18542	1303	15	.	.	.
18542	1304	1	Take	take	VB
18542	1304	2	up	up	RP
18542	1304	3	the	the	DT
18542	1304	4	fish	fish	NN
18542	1304	5	,	,	,
18542	1304	6	strain	strain	VB
18542	1304	7	the	the	DT
18542	1304	8	sauce	sauce	NN
18542	1304	9	,	,	,
18542	1304	10	and	and	CC
18542	1304	11	thicken	thicken	VB
18542	1304	12	it	-PRON-	PRP
18542	1304	13	with	with	IN
18542	1304	14	two	two	CD
18542	1304	15	tablespoonfuls	tablespoonful	NNS
18542	1304	16	of	of	IN
18542	1304	17	butter	butter	NN
18542	1304	18	.	.	.
18542	1305	1	Add	add	VB
18542	1305	2	two	two	CD
18542	1305	3	tablespoonfuls	tablespoonful	NNS
18542	1305	4	of	of	IN
18542	1305	5	butter	butter	NN
18542	1305	6	to	to	IN
18542	1305	7	the	the	DT
18542	1305	8	sauce	sauce	NN
18542	1305	9	,	,	,
18542	1305	10	reheat	reheat	VB
18542	1305	11	,	,	,
18542	1305	12	pour	pour	VBP
18542	1305	13	over	over	IN
18542	1305	14	the	the	DT
18542	1305	15	eels	eel	NNS
18542	1305	16	,	,	,
18542	1305	17	and	and	CC
18542	1305	18	garnish	garnish	VBP
18542	1305	19	with	with	IN
18542	1305	20	small	small	JJ
18542	1305	21	onions	onion	NNS
18542	1305	22	fried	fry	VBN
18542	1305	23	brown	brown	NNP
18542	1305	24	in	in	IN
18542	1305	25	butter	butter	NN
18542	1305	26	and	and	CC
18542	1305	27	sugar	sugar	NN
18542	1305	28	.	.	.
18542	1306	1	MATELOTE	MATELOTE	NNS
18542	1306	2	OF	of	IN
18542	1306	3	EELS	EELS	NNP
18542	1306	4	--	--	:
18542	1306	5	I	-PRON-	PRP
18542	1306	6	Prepare	prepare	VBP
18542	1306	7	and	and	CC
18542	1306	8	cut	cut	VBD
18542	1306	9	up	up	RP
18542	1306	10	the	the	DT
18542	1306	11	fish	fish	NN
18542	1306	12	according	accord	VBG
18542	1306	13	to	to	IN
18542	1306	14	directions	direction	NNS
18542	1306	15	previously	previously	RB
18542	1306	16	given	give	VBN
18542	1306	17	.	.	.
18542	1307	1	Put	put	VB
18542	1307	2	into	into	IN
18542	1307	3	a	a	DT
18542	1307	4	saucepan	saucepan	NN
18542	1307	5	with	with	IN
18542	1307	6	one	one	CD
18542	1307	7	cupful	cupful	JJ
18542	1307	8	each	each	DT
18542	1307	9	of	of	IN
18542	1307	10	stock	stock	NN
18542	1307	11	and	and	CC
18542	1307	12	Claret	Claret	NNP
18542	1307	13	,	,	,
18542	1307	14	a	a	DT
18542	1307	15	bruised	bruise	VBN
18542	1307	16	clove	clove	NN
18542	1307	17	of	of	IN
18542	1307	18	garlic	garlic	NN
18542	1307	19	,	,	,
18542	1307	20	a	a	DT
18542	1307	21	whole	whole	JJ
18542	1307	22	pepper	pepper	NN
18542	1307	23	,	,	,
18542	1307	24	a	a	DT
18542	1307	25	sliced	sliced	JJ
18542	1307	26	onion	onion	NN
18542	1307	27	,	,	,
18542	1307	28	a	a	DT
18542	1307	29	bay	bay	NN
18542	1307	30	-	-	HYPH
18542	1307	31	leaf	leaf	NN
18542	1307	32	,	,	,
18542	1307	33	and	and	CC
18542	1307	34	a	a	DT
18542	1307	35	pinch	pinch	NN
18542	1307	36	each	each	DT
18542	1307	37	of	of	IN
18542	1307	38	thyme	thyme	NNS
18542	1307	39	,	,	,
18542	1307	40	cloves	clove	NNS
18542	1307	41	,	,	,
18542	1307	42	parsley	parsley	NN
18542	1307	43	,	,	,
18542	1307	44	and	and	CC
18542	1307	45	salt	salt	NN
18542	1307	46	.	.	.
18542	1308	1	Take	take	VB
18542	1308	2	out	out	RP
18542	1308	3	the	the	DT
18542	1308	4	fish	fish	NN
18542	1308	5	,	,	,
18542	1308	6	strain	strain	VB
18542	1308	7	the	the	DT
18542	1308	8	sauce	sauce	NN
18542	1308	9	,	,	,
18542	1308	10	add	add	VB
18542	1308	11	to	to	IN
18542	1308	12	it	-PRON-	PRP
18542	1308	13	a	a	DT
18542	1308	14	tablespoonful	tablespoonful	JJ
18542	1308	15	each	each	DT
18542	1308	16	of	of	IN
18542	1308	17	butter	butter	NN
18542	1308	18	and	and	CC
18542	1308	19	flour	flour	NN
18542	1308	20	cooked	cook	VBN
18542	1308	21	together	together	RB
18542	1308	22	,	,	,
18542	1308	23	and	and	CC
18542	1308	24	pour	pour	VB
18542	1308	25	over	over	IN
18542	1308	26	the	the	DT
18542	1308	27	fish	fish	NN
18542	1308	28	.	.	.
18542	1309	1	MATELOTE	MATELOTE	NNS
18542	1309	2	OF	of	IN
18542	1309	3	EELS	EELS	NNP
18542	1309	4	--	--	:
18542	1309	5	II	II	NNP
18542	1309	6	Cut	Cut	NNP
18542	1309	7	a	a	DT
18542	1309	8	pound	pound	NN
18542	1309	9	and	and	CC
18542	1309	10	a	a	DT
18542	1309	11	half	half	NN
18542	1309	12	of	of	IN
18542	1309	13	prepared	prepare	VBN
18542	1309	14	eels	eel	NNS
18542	1309	15	into	into	IN
18542	1309	16	two	two	CD
18542	1309	17	-	-	HYPH
18542	1309	18	inch	inch	NN
18542	1309	19	pieces	piece	NNS
18542	1309	20	and	and	CC
18542	1309	21	fry	fry	NN
18542	1309	22	for	for	IN
18542	1309	23	two	two	CD
18542	1309	24	minutes	minute	NNS
18542	1309	25	in	in	IN
18542	1309	26	butter	butter	NN
18542	1309	27	.	.	.
18542	1310	1	Add	add	VB
18542	1310	2	a	a	DT
18542	1310	3	wineglassful	wineglassful	NN
18542	1310	4	of	of	IN
18542	1310	5	Claret	Claret	NNP
18542	1310	6	,	,	,
18542	1310	7	and	and	CC
18542	1310	8	three	three	CD
18542	1310	9	tablespoonfuls	tablespoonful	NNS
18542	1310	10	each	each	DT
18542	1310	11	of	of	IN
18542	1310	12	stock	stock	NN
18542	1310	13	and	and	CC
18542	1310	14	mushroom	mushroom	NN
18542	1310	15	liquor	liquor	NN
18542	1310	16	.	.	.
18542	1311	1	Season	season	NN
18542	1311	2	with	with	IN
18542	1311	3	salt	salt	NN
18542	1311	4	,	,	,
18542	1311	5	pepper	pepper	NN
18542	1311	6	,	,	,
18542	1311	7	and	and	CC
18542	1311	8	grated	grate	VBD
18542	1311	9	nutmeg	nutmeg	NNP
18542	1311	10	,	,	,
18542	1311	11	and	and	CC
18542	1311	12	a	a	DT
18542	1311	13	pinch	pinch	NN
18542	1311	14	of	of	IN
18542	1311	15	powdered	powder	VBN
18542	1311	16	sweet	sweet	JJ
18542	1311	17	herbs	herb	NNS
18542	1311	18	.	.	.
18542	1312	1	Add	add	VB
18542	1312	2	six	six	CD
18542	1312	3	small	small	JJ
18542	1312	4	onions	onion	NNS
18542	1312	5	and	and	CC
18542	1312	6	six	six	CD
18542	1312	7	button	button	NN
18542	1312	8	mushrooms	mushroom	NNS
18542	1312	9	.	.	.
18542	1313	1	Cook	cook	VB
18542	1313	2	for	for	IN
18542	1313	3	half	half	NN
18542	1313	4	[	[	-LRB-
18542	1313	5	Page	page	NN
18542	1313	6	125	125	CD
18542	1313	7	]	]	-RRB-
18542	1313	8	an	an	DT
18542	1313	9	hour	hour	NN
18542	1313	10	and	and	CC
18542	1313	11	thicken	thicken	NN
18542	1313	12	with	with	IN
18542	1313	13	a	a	DT
18542	1313	14	tablespoonful	tablespoonful	JJ
18542	1313	15	each	each	DT
18542	1313	16	of	of	IN
18542	1313	17	butter	butter	NN
18542	1313	18	and	and	CC
18542	1313	19	flour	flour	NN
18542	1313	20	cooked	cook	VBN
18542	1313	21	together	together	RB
18542	1313	22	.	.	.
18542	1314	1	MATELOTE	MATELOTE	NNS
18542	1314	2	OF	of	IN
18542	1314	3	EELS	EELS	NNP
18542	1314	4	--	--	:
18542	1314	5	III	III	NNP
18542	1314	6	Prepare	Prepare	NNP
18542	1314	7	two	two	CD
18542	1314	8	eels	eel	NNS
18542	1314	9	and	and	CC
18542	1314	10	cut	cut	VBD
18542	1314	11	them	-PRON-	PRP
18542	1314	12	into	into	IN
18542	1314	13	two	two	CD
18542	1314	14	-	-	HYPH
18542	1314	15	inch	inch	NN
18542	1314	16	lengths	length	NNS
18542	1314	17	.	.	.
18542	1315	1	Cover	cover	VB
18542	1315	2	with	with	IN
18542	1315	3	cold	cold	JJ
18542	1315	4	salted	salt	VBN
18542	1315	5	water	water	NN
18542	1315	6	and	and	CC
18542	1315	7	bring	bring	VB
18542	1315	8	to	to	IN
18542	1315	9	the	the	DT
18542	1315	10	boil	boil	NN
18542	1315	11	.	.	.
18542	1316	1	Add	add	VB
18542	1316	2	an	an	DT
18542	1316	3	onion	onion	NN
18542	1316	4	,	,	,
18542	1316	5	a	a	DT
18542	1316	6	dozen	dozen	NN
18542	1316	7	cloves	clove	NNS
18542	1316	8	,	,	,
18542	1316	9	and	and	CC
18542	1316	10	two	two	CD
18542	1316	11	tablespoonfuls	tablespoonful	NNS
18542	1316	12	of	of	IN
18542	1316	13	vinegar	vinegar	NN
18542	1316	14	.	.	.
18542	1317	1	Boil	Boil	NNP
18542	1317	2	for	for	IN
18542	1317	3	fifteen	fifteen	CD
18542	1317	4	minutes	minute	NNS
18542	1317	5	,	,	,
18542	1317	6	drain	drain	VBP
18542	1317	7	,	,	,
18542	1317	8	dry	dry	JJ
18542	1317	9	,	,	,
18542	1317	10	roll	roll	NN
18542	1317	11	in	in	IN
18542	1317	12	flour	flour	NN
18542	1317	13	and	and	CC
18542	1317	14	fry	fry	NNP
18542	1317	15	brown	brown	NNP
18542	1317	16	in	in	IN
18542	1317	17	butter	butter	NN
18542	1317	18	.	.	.
18542	1318	1	Add	add	VB
18542	1318	2	two	two	CD
18542	1318	3	cupfuls	cupful	NNS
18542	1318	4	of	of	IN
18542	1318	5	boiling	boiling	NN
18542	1318	6	water	water	NN
18542	1318	7	,	,	,
18542	1318	8	and	and	CC
18542	1318	9	salt	salt	NN
18542	1318	10	,	,	,
18542	1318	11	pepper	pepper	NN
18542	1318	12	,	,	,
18542	1318	13	and	and	CC
18542	1318	14	fine	fine	JJ
18542	1318	15	herbs	herb	NNS
18542	1318	16	to	to	TO
18542	1318	17	season	season	VB
18542	1318	18	.	.	.
18542	1319	1	Add	add	VB
18542	1319	2	a	a	DT
18542	1319	3	cupful	cupful	NN
18542	1319	4	of	of	IN
18542	1319	5	button	button	NN
18542	1319	6	onions	onion	NNS
18542	1319	7	peeled	peel	VBN
18542	1319	8	and	and	CC
18542	1319	9	fried	fry	VBN
18542	1319	10	brown	brown	NN
18542	1319	11	in	in	IN
18542	1319	12	butter	butter	NN
18542	1319	13	and	and	CC
18542	1319	14	sugar	sugar	NN
18542	1319	15	.	.	.
18542	1320	1	Cover	cover	NN
18542	1320	2	and	and	CC
18542	1320	3	simmer	simmer	NN
18542	1320	4	for	for	IN
18542	1320	5	one	one	CD
18542	1320	6	hour	hour	NN
18542	1320	7	.	.	.
18542	1321	1	If	if	IN
18542	1321	2	the	the	DT
18542	1321	3	sauce	sauce	NN
18542	1321	4	should	should	MD
18542	1321	5	evaporate	evaporate	VB
18542	1321	6	,	,	,
18542	1321	7	add	add	VB
18542	1321	8	more	more	JJR
18542	1321	9	boiling	boiling	NN
18542	1321	10	water	water	NN
18542	1321	11	.	.	.
18542	1322	1	When	when	WRB
18542	1322	2	done	do	VBN
18542	1322	3	,	,	,
18542	1322	4	add	add	VB
18542	1322	5	half	half	PDT
18542	1322	6	a	a	DT
18542	1322	7	cupful	cupful	NN
18542	1322	8	of	of	IN
18542	1322	9	wine	wine	NN
18542	1322	10	and	and	CC
18542	1322	11	serve	serve	VB
18542	1322	12	.	.	.
18542	1323	1	MATELOTE	MATELOTE	NNS
18542	1323	2	OF	of	IN
18542	1323	3	EELS	EELS	NNP
18542	1323	4	À	À	NNP
18542	1323	5	LA	LA	NNP
18542	1323	6	PARISIENNE	parisienne	NN
18542	1323	7	Clean	Clean	NNP
18542	1323	8	and	and	CC
18542	1323	9	cut	cut	VBD
18542	1323	10	the	the	DT
18542	1323	11	eels	eel	NNS
18542	1323	12	into	into	IN
18542	1323	13	four	four	CD
18542	1323	14	-	-	HYPH
18542	1323	15	inch	inch	NN
18542	1323	16	pieces	piece	NNS
18542	1323	17	.	.	.
18542	1324	1	Cover	cover	VB
18542	1324	2	with	with	IN
18542	1324	3	white	white	JJ
18542	1324	4	wine	wine	NN
18542	1324	5	and	and	CC
18542	1324	6	season	season	NN
18542	1324	7	with	with	IN
18542	1324	8	sliced	sliced	JJ
18542	1324	9	carrot	carrot	NN
18542	1324	10	and	and	CC
18542	1324	11	chopped	chop	VBD
18542	1324	12	mushrooms	mushroom	NNS
18542	1324	13	.	.	.
18542	1325	1	Add	add	VB
18542	1325	2	also	also	RB
18542	1325	3	the	the	DT
18542	1325	4	liquor	liquor	NN
18542	1325	5	from	from	IN
18542	1325	6	three	three	CD
18542	1325	7	dozen	dozen	NN
18542	1325	8	parboiled	parboil	VBD
18542	1325	9	oysters	oyster	NNS
18542	1325	10	.	.	.
18542	1326	1	Simmer	simmer	NN
18542	1326	2	until	until	IN
18542	1326	3	the	the	DT
18542	1326	4	eels	eel	NNS
18542	1326	5	are	be	VBP
18542	1326	6	done	do	VBN
18542	1326	7	and	and	CC
18542	1326	8	drain	drain	VB
18542	1326	9	.	.	.
18542	1327	1	Add	add	VB
18542	1327	2	to	to	IN
18542	1327	3	the	the	DT
18542	1327	4	liquor	liquor	NN
18542	1327	5	half	half	PDT
18542	1327	6	a	a	DT
18542	1327	7	cupful	cupful	NN
18542	1327	8	of	of	IN
18542	1327	9	white	white	JJ
18542	1327	10	stock	stock	NN
18542	1327	11	,	,	,
18542	1327	12	and	and	CC
18542	1327	13	thicken	thicken	VBN
18542	1327	14	with	with	IN
18542	1327	15	flour	flour	NN
18542	1327	16	cooked	cook	VBN
18542	1327	17	in	in	IN
18542	1327	18	butter	butter	NN
18542	1327	19	.	.	.
18542	1328	1	Add	add	VB
18542	1328	2	two	two	CD
18542	1328	3	wineglassfuls	wineglassful	NNS
18542	1328	4	of	of	IN
18542	1328	5	white	white	JJ
18542	1328	6	wine	wine	NN
18542	1328	7	and	and	CC
18542	1328	8	boil	boil	VB
18542	1328	9	until	until	IN
18542	1328	10	thick	thick	JJ
18542	1328	11	,	,	,
18542	1328	12	stirring	stir	VBG
18542	1328	13	constantly	constantly	RB
18542	1328	14	.	.	.
18542	1329	1	Take	take	VB
18542	1329	2	from	from	IN
18542	1329	3	the	the	DT
18542	1329	4	fire	fire	NN
18542	1329	5	,	,	,
18542	1329	6	and	and	CC
18542	1329	7	add	add	VB
18542	1329	8	the	the	DT
18542	1329	9	yolks	yolk	NNS
18542	1329	10	of	of	IN
18542	1329	11	four	four	CD
18542	1329	12	eggs	egg	NNS
18542	1329	13	beaten	beat	VBN
18542	1329	14	[	[	-LRB-
18542	1329	15	Page	page	NN
18542	1329	16	126	126	CD
18542	1329	17	]	]	-RRB-
18542	1329	18	smooth	smooth	JJ
18542	1329	19	with	with	IN
18542	1329	20	the	the	DT
18542	1329	21	juice	juice	NN
18542	1329	22	of	of	IN
18542	1329	23	half	half	PDT
18542	1329	24	a	a	DT
18542	1329	25	lemon	lemon	NN
18542	1329	26	,	,	,
18542	1329	27	a	a	DT
18542	1329	28	tablespoonful	tablespoonful	NN
18542	1329	29	of	of	IN
18542	1329	30	butter	butter	NN
18542	1329	31	,	,	,
18542	1329	32	and	and	CC
18542	1329	33	a	a	DT
18542	1329	34	grating	grating	NN
18542	1329	35	of	of	IN
18542	1329	36	nutmeg	nutmeg	NN
18542	1329	37	.	.	.
18542	1330	1	Add	add	VB
18542	1330	2	the	the	DT
18542	1330	3	parboiled	parboil	VBN
18542	1330	4	oysters	oyster	NNS
18542	1330	5	,	,	,
18542	1330	6	and	and	CC
18542	1330	7	a	a	DT
18542	1330	8	handful	handful	NN
18542	1330	9	of	of	IN
18542	1330	10	button	button	NN
18542	1330	11	mushrooms	mushroom	NNS
18542	1330	12	.	.	.
18542	1331	1	Reheat	reheat	NN
18542	1331	2	,	,	,
18542	1331	3	pour	pour	VB
18542	1331	4	over	over	IN
18542	1331	5	the	the	DT
18542	1331	6	fish	fish	NN
18542	1331	7	,	,	,
18542	1331	8	and	and	CC
18542	1331	9	serve	serve	VB
18542	1331	10	.	.	.
18542	1332	1	MATELOTE	MATELOTE	NNS
18542	1332	2	OF	of	IN
18542	1332	3	EELS	EELS	NNP
18542	1332	4	À	À	NNP
18542	1332	5	LA	LA	NNP
18542	1332	6	GENOISE	GENOISE	NNS
18542	1332	7	Prepare	prepare	VBP
18542	1332	8	the	the	DT
18542	1332	9	eels	eel	NNS
18542	1332	10	and	and	CC
18542	1332	11	cut	cut	VBD
18542	1332	12	into	into	IN
18542	1332	13	four	four	CD
18542	1332	14	-	-	HYPH
18542	1332	15	inch	inch	NN
18542	1332	16	lengths	length	NNS
18542	1332	17	.	.	.
18542	1333	1	Cover	cover	VB
18542	1333	2	with	with	IN
18542	1333	3	Claret	Claret	NNP
18542	1333	4	or	or	CC
18542	1333	5	Burgundy	Burgundy	NNP
18542	1333	6	and	and	CC
18542	1333	7	add	add	VB
18542	1333	8	sliced	sliced	JJ
18542	1333	9	carrot	carrot	NN
18542	1333	10	,	,	,
18542	1333	11	onion	onion	NN
18542	1333	12	,	,	,
18542	1333	13	minced	mince	VBD
18542	1333	14	parsley	parsley	NNP
18542	1333	15	,	,	,
18542	1333	16	chopped	chop	VBN
18542	1333	17	mushrooms	mushroom	NNS
18542	1333	18	,	,	,
18542	1333	19	thyme	thyme	NNS
18542	1333	20	,	,	,
18542	1333	21	a	a	DT
18542	1333	22	bay	bay	NN
18542	1333	23	-	-	HYPH
18542	1333	24	leaf	leaf	NN
18542	1333	25	,	,	,
18542	1333	26	mace	mace	NN
18542	1333	27	,	,	,
18542	1333	28	cloves	clove	NNS
18542	1333	29	,	,	,
18542	1333	30	and	and	CC
18542	1333	31	pepper	pepper	NN
18542	1333	32	-	-	HYPH
18542	1333	33	corns	corn	NNS
18542	1333	34	to	to	TO
18542	1333	35	season	season	VB
18542	1333	36	.	.	.
18542	1334	1	Simmer	simmer	NN
18542	1334	2	until	until	IN
18542	1334	3	done	do	VBN
18542	1334	4	and	and	CC
18542	1334	5	drain	drain	VB
18542	1334	6	.	.	.
18542	1335	1	Add	add	VB
18542	1335	2	to	to	IN
18542	1335	3	the	the	DT
18542	1335	4	liquor	liquor	NN
18542	1335	5	half	half	PDT
18542	1335	6	a	a	DT
18542	1335	7	cupful	cupful	NN
18542	1335	8	of	of	IN
18542	1335	9	beef	beef	NN
18542	1335	10	stock	stock	NN
18542	1335	11	and	and	CC
18542	1335	12	thicken	thicken	VBD
18542	1335	13	it	-PRON-	PRP
18542	1335	14	with	with	IN
18542	1335	15	browned	brown	VBN
18542	1335	16	flour	flour	NN
18542	1335	17	.	.	.
18542	1336	1	Strain	strain	VB
18542	1336	2	through	through	IN
18542	1336	3	a	a	DT
18542	1336	4	fine	fine	JJ
18542	1336	5	sieve	sieve	NN
18542	1336	6	,	,	,
18542	1336	7	add	add	VB
18542	1336	8	a	a	DT
18542	1336	9	tablespoonful	tablespoonful	NN
18542	1336	10	of	of	IN
18542	1336	11	butter	butter	NN
18542	1336	12	,	,	,
18542	1336	13	a	a	DT
18542	1336	14	little	little	JJ
18542	1336	15	anchovy	anchovy	JJ
18542	1336	16	paste	paste	NN
18542	1336	17	,	,	,
18542	1336	18	a	a	DT
18542	1336	19	teaspoonful	teaspoonful	NN
18542	1336	20	of	of	IN
18542	1336	21	minced	mince	VBN
18542	1336	22	parsley	parsley	NNP
18542	1336	23	,	,	,
18542	1336	24	a	a	DT
18542	1336	25	grating	grating	NN
18542	1336	26	of	of	IN
18542	1336	27	nutmeg	nutmeg	NN
18542	1336	28	;	;	:
18542	1336	29	and	and	CC
18542	1336	30	a	a	DT
18542	1336	31	little	little	JJ
18542	1336	32	lemon	lemon	NN
18542	1336	33	-	-	HYPH
18542	1336	34	juice	juice	NN
18542	1336	35	.	.	.
18542	1337	1	Bring	bring	VB
18542	1337	2	to	to	IN
18542	1337	3	the	the	DT
18542	1337	4	boil	boil	NN
18542	1337	5	,	,	,
18542	1337	6	pour	pour	VBP
18542	1337	7	over	over	IN
18542	1337	8	the	the	DT
18542	1337	9	fish	fish	NN
18542	1337	10	,	,	,
18542	1337	11	and	and	CC
18542	1337	12	serve	serve	VB
18542	1337	13	.	.	.
18542	1338	1	MATELOTE	MATELOTE	NNS
18542	1338	2	OF	of	IN
18542	1338	3	EELS	EELS	NNP
18542	1338	4	À	à	NN
18542	1338	5	LA	LA	NNP
18542	1338	6	BORDELAISE	BORDELAISE	NNP
18542	1338	7	Cut	Cut	NNP
18542	1338	8	the	the	DT
18542	1338	9	eels	eel	NNS
18542	1338	10	into	into	IN
18542	1338	11	three	three	CD
18542	1338	12	-	-	HYPH
18542	1338	13	inch	inch	NN
18542	1338	14	lengths	length	NNS
18542	1338	15	,	,	,
18542	1338	16	and	and	CC
18542	1338	17	cover	cover	VB
18542	1338	18	with	with	IN
18542	1338	19	a	a	DT
18542	1338	20	bottle	bottle	NN
18542	1338	21	of	of	IN
18542	1338	22	Claret	Claret	NNP
18542	1338	23	.	.	.
18542	1339	1	Season	season	NN
18542	1339	2	with	with	IN
18542	1339	3	carrot	carrot	NN
18542	1339	4	,	,	,
18542	1339	5	onion	onion	NN
18542	1339	6	,	,	,
18542	1339	7	parsley	parsley	NN
18542	1339	8	,	,	,
18542	1339	9	chopped	chop	VBD
18542	1339	10	mushrooms	mushroom	NNS
18542	1339	11	,	,	,
18542	1339	12	thyme	thyme	NNS
18542	1339	13	,	,	,
18542	1339	14	bay	bay	NN
18542	1339	15	-	-	HYPH
18542	1339	16	leaf	leaf	NN
18542	1339	17	,	,	,
18542	1339	18	mace	mace	NN
18542	1339	19	,	,	,
18542	1339	20	cloves	clove	NNS
18542	1339	21	,	,	,
18542	1339	22	and	and	CC
18542	1339	23	peppercorns	peppercorn	NNS
18542	1339	24	.	.	.
18542	1340	1	Simmer	simmer	NN
18542	1340	2	for	for	IN
18542	1340	3	half	half	PDT
18542	1340	4	an	an	DT
18542	1340	5	hour	hour	NN
18542	1340	6	and	and	CC
18542	1340	7	drain	drain	NN
18542	1340	8	.	.	.
18542	1341	1	Thicken	Thicken	NNP
18542	1341	2	the	the	DT
18542	1341	3	liquor	liquor	NN
18542	1341	4	with	with	IN
18542	1341	5	browned	brown	VBN
18542	1341	6	flour	flour	NN
18542	1341	7	rubbed	rub	VBD
18542	1341	8	smooth	smooth	JJ
18542	1341	9	with	with	IN
18542	1341	10	butter	butter	NN
18542	1341	11	,	,	,
18542	1341	12	add	add	VB
18542	1341	13	two	two	CD
18542	1341	14	wineglassfuls	wineglassful	NNS
18542	1341	15	[	[	-LRB-
18542	1341	16	Page	page	NN
18542	1341	17	127	127	CD
18542	1341	18	]	]	-RRB-
18542	1341	19	of	of	IN
18542	1341	20	Claret	Claret	NNP
18542	1341	21	,	,	,
18542	1341	22	and	and	CC
18542	1341	23	bring	bring	VB
18542	1341	24	to	to	IN
18542	1341	25	the	the	DT
18542	1341	26	boil	boil	NN
18542	1341	27	.	.	.
18542	1342	1	Skim	Skim	NNP
18542	1342	2	,	,	,
18542	1342	3	add	add	VB
18542	1342	4	a	a	DT
18542	1342	5	teaspoonful	teaspoonful	NN
18542	1342	6	of	of	IN
18542	1342	7	capers	caper	NNS
18542	1342	8	,	,	,
18542	1342	9	a	a	DT
18542	1342	10	pounded	pound	VBN
18542	1342	11	clove	clove	NN
18542	1342	12	of	of	IN
18542	1342	13	garlic	garlic	NN
18542	1342	14	,	,	,
18542	1342	15	a	a	DT
18542	1342	16	little	little	JJ
18542	1342	17	butter	butter	NN
18542	1342	18	,	,	,
18542	1342	19	grated	grate	VBD
18542	1342	20	nutmeg	nutmeg	NNP
18542	1342	21	,	,	,
18542	1342	22	and	and	CC
18542	1342	23	anchovy	anchovy	JJ
18542	1342	24	paste	paste	NN
18542	1342	25	to	to	IN
18542	1342	26	season	season	NN
18542	1342	27	.	.	.
18542	1343	1	Reheat	reheat	NN
18542	1343	2	,	,	,
18542	1343	3	pour	pour	VB
18542	1343	4	over	over	IN
18542	1343	5	the	the	DT
18542	1343	6	fish	fish	NN
18542	1343	7	,	,	,
18542	1343	8	and	and	CC
18542	1343	9	serve	serve	VB
18542	1343	10	.	.	.
18542	1344	1	BOILED	BOILED	NNP
18542	1344	2	EELS	EELS	NNP
18542	1344	3	Cut	Cut	NNP
18542	1344	4	into	into	IN
18542	1344	5	short	short	JJ
18542	1344	6	pieces	piece	NNS
18542	1344	7	a	a	DT
18542	1344	8	pound	pound	NN
18542	1344	9	and	and	CC
18542	1344	10	a	a	DT
18542	1344	11	half	half	NN
18542	1344	12	of	of	IN
18542	1344	13	eels	eel	NNS
18542	1344	14	which	which	WDT
18542	1344	15	have	have	VBP
18542	1344	16	been	be	VBN
18542	1344	17	skinned	skin	VBN
18542	1344	18	and	and	CC
18542	1344	19	cleaned	clean	VBN
18542	1344	20	.	.	.
18542	1345	1	Put	put	VB
18542	1345	2	into	into	IN
18542	1345	3	a	a	DT
18542	1345	4	saucepan	saucepan	NN
18542	1345	5	,	,	,
18542	1345	6	cover	cover	VB
18542	1345	7	with	with	IN
18542	1345	8	cold	cold	JJ
18542	1345	9	water	water	NN
18542	1345	10	,	,	,
18542	1345	11	add	add	VB
18542	1345	12	a	a	DT
18542	1345	13	tablespoonful	tablespoonful	NN
18542	1345	14	of	of	IN
18542	1345	15	salt	salt	NN
18542	1345	16	,	,	,
18542	1345	17	six	six	CD
18542	1345	18	whole	whole	JJ
18542	1345	19	peppers	pepper	NNS
18542	1345	20	,	,	,
18542	1345	21	one	one	CD
18542	1345	22	red	red	JJ
18542	1345	23	onion	onion	NN
18542	1345	24	,	,	,
18542	1345	25	and	and	CC
18542	1345	26	a	a	DT
18542	1345	27	cupful	cupful	NN
18542	1345	28	of	of	IN
18542	1345	29	vinegar	vinegar	NN
18542	1345	30	.	.	.
18542	1346	1	Simmer	simmer	NN
18542	1346	2	for	for	IN
18542	1346	3	half	half	PDT
18542	1346	4	an	an	DT
18542	1346	5	hour	hour	NN
18542	1346	6	;	;	:
18542	1346	7	drain	drain	VB
18542	1346	8	and	and	CC
18542	1346	9	serve	serve	VB
18542	1346	10	on	on	IN
18542	1346	11	a	a	DT
18542	1346	12	platter	platter	NN
18542	1346	13	with	with	IN
18542	1346	14	melted	melted	JJ
18542	1346	15	butter	butter	NN
18542	1346	16	,	,	,
18542	1346	17	lemon	lemon	NN
18542	1346	18	-	-	HYPH
18542	1346	19	juice	juice	NN
18542	1346	20	,	,	,
18542	1346	21	and	and	CC
18542	1346	22	minced	mince	VBD
18542	1346	23	parsley	parsley	NNP
18542	1346	24	.	.	.
18542	1347	1	PICKLED	pickled	NN
18542	1347	2	EELS	EELS	NNP
18542	1347	3	Clean	clean	JJ
18542	1347	4	and	and	CC
18542	1347	5	cut	cut	VBP
18542	1347	6	three	three	CD
18542	1347	7	pounds	pound	NNS
18542	1347	8	of	of	IN
18542	1347	9	eels	eel	NNS
18542	1347	10	into	into	IN
18542	1347	11	six	six	CD
18542	1347	12	-	-	HYPH
18542	1347	13	inch	inch	NN
18542	1347	14	lengths	length	NNS
18542	1347	15	.	.	.
18542	1348	1	Cover	cover	VB
18542	1348	2	with	with	IN
18542	1348	3	salt	salt	NN
18542	1348	4	,	,	,
18542	1348	5	let	let	VBD
18542	1348	6	stand	stand	VB
18542	1348	7	for	for	IN
18542	1348	8	three	three	CD
18542	1348	9	hours	hour	NNS
18542	1348	10	,	,	,
18542	1348	11	then	then	RB
18542	1348	12	rinse	rinse	VB
18542	1348	13	thoroughly	thoroughly	RB
18542	1348	14	.	.	.
18542	1349	1	Boil	boil	VB
18542	1349	2	together	together	RB
18542	1349	3	for	for	IN
18542	1349	4	fifteen	fifteen	CD
18542	1349	5	minutes	minute	NNS
18542	1349	6	one	one	CD
18542	1349	7	cupful	cupful	NN
18542	1349	8	of	of	IN
18542	1349	9	vinegar	vinegar	NN
18542	1349	10	,	,	,
18542	1349	11	one	one	CD
18542	1349	12	cupful	cupful	NN
18542	1349	13	of	of	IN
18542	1349	14	water	water	NN
18542	1349	15	,	,	,
18542	1349	16	a	a	DT
18542	1349	17	sliced	sliced	JJ
18542	1349	18	onion	onion	NN
18542	1349	19	,	,	,
18542	1349	20	two	two	CD
18542	1349	21	bay	bay	NN
18542	1349	22	-	-	HYPH
18542	1349	23	leaves	leave	NNS
18542	1349	24	,	,	,
18542	1349	25	three	three	CD
18542	1349	26	allspice	allspice	NN
18542	1349	27	,	,	,
18542	1349	28	and	and	CC
18542	1349	29	a	a	DT
18542	1349	30	slice	slice	NN
18542	1349	31	of	of	IN
18542	1349	32	lemon	lemon	NN
18542	1349	33	.	.	.
18542	1350	1	Put	put	VB
18542	1350	2	in	in	IN
18542	1350	3	half	half	NN
18542	1350	4	of	of	IN
18542	1350	5	the	the	DT
18542	1350	6	eels	eel	NNS
18542	1350	7	and	and	CC
18542	1350	8	simmer	simmer	NN
18542	1350	9	until	until	IN
18542	1350	10	tender	tender	NN
18542	1350	11	,	,	,
18542	1350	12	take	take	VB
18542	1350	13	out	out	RP
18542	1350	14	,	,	,
18542	1350	15	and	and	CC
18542	1350	16	cook	cook	VB
18542	1350	17	the	the	DT
18542	1350	18	remaining	remain	VBG
18542	1350	19	half	half	NN
18542	1350	20	.	.	.
18542	1351	1	Let	let	VB
18542	1351	2	the	the	DT
18542	1351	3	vinegar	vinegar	NN
18542	1351	4	cool	cool	JJ
18542	1351	5	before	before	IN
18542	1351	6	pouring	pour	VBG
18542	1351	7	over	over	IN
18542	1351	8	the	the	DT
18542	1351	9	eels	eel	NNS
18542	1351	10	.	.	.
18542	1352	1	GREEN	green	JJ
18542	1352	2	EELS	EELS	NNP
18542	1352	3	Boil	boil	VBP
18542	1352	4	together	together	RB
18542	1352	5	an	an	DT
18542	1352	6	onion	onion	NN
18542	1352	7	,	,	,
18542	1352	8	a	a	DT
18542	1352	9	bunch	bunch	NN
18542	1352	10	of	of	IN
18542	1352	11	parsley	parsley	NN
18542	1352	12	,	,	,
18542	1352	13	[	[	-LRB-
18542	1352	14	Page	page	NN
18542	1352	15	128	128	CD
18542	1352	16	]	]	-RRB-
18542	1352	17	a	a	DT
18542	1352	18	pinch	pinch	NN
18542	1352	19	of	of	IN
18542	1352	20	celery	celery	NN
18542	1352	21	seed	seed	NN
18542	1352	22	,	,	,
18542	1352	23	and	and	CC
18542	1352	24	a	a	DT
18542	1352	25	teaspoonful	teaspoonful	NN
18542	1352	26	of	of	IN
18542	1352	27	mixed	mixed	JJ
18542	1352	28	spices	spice	NNS
18542	1352	29	in	in	IN
18542	1352	30	a	a	DT
18542	1352	31	little	little	JJ
18542	1352	32	water	water	NN
18542	1352	33	.	.	.
18542	1353	1	Add	add	VB
18542	1353	2	two	two	CD
18542	1353	3	cleaned	clean	VBD
18542	1353	4	and	and	CC
18542	1353	5	cut	cut	VBN
18542	1353	6	eels	eel	NNS
18542	1353	7	with	with	IN
18542	1353	8	water	water	NN
18542	1353	9	to	to	TO
18542	1353	10	cover	cover	VB
18542	1353	11	and	and	CC
18542	1353	12	simmer	simmer	VB
18542	1353	13	until	until	IN
18542	1353	14	done	do	VBN
18542	1353	15	.	.	.
18542	1354	1	Strain	strain	VB
18542	1354	2	the	the	DT
18542	1354	3	sauce	sauce	NN
18542	1354	4	,	,	,
18542	1354	5	thicken	thicken	VBN
18542	1354	6	with	with	IN
18542	1354	7	butter	butter	NN
18542	1354	8	and	and	CC
18542	1354	9	flour	flour	NN
18542	1354	10	cooked	cook	VBN
18542	1354	11	together	together	RB
18542	1354	12	,	,	,
18542	1354	13	and	and	CC
18542	1354	14	pour	pour	VB
18542	1354	15	over	over	IN
18542	1354	16	the	the	DT
18542	1354	17	eels	eel	NNS
18542	1354	18	.	.	.
18542	1355	1	Serve	serve	VB
18542	1355	2	with	with	IN
18542	1355	3	boiled	boiled	JJ
18542	1355	4	potatoes	potato	NNS
18542	1355	5	and	and	CC
18542	1355	6	cucumber	cucumber	NN
18542	1355	7	salad	salad	NN
18542	1355	8	.	.	.
18542	1356	1	BAKED	baked	JJ
18542	1356	2	EELS	EELS	NNP
18542	1356	3	Skin	skin	NN
18542	1356	4	and	and	CC
18542	1356	5	parboil	parboil	NN
18542	1356	6	,	,	,
18542	1356	7	cut	cut	VBN
18542	1356	8	into	into	IN
18542	1356	9	two	two	CD
18542	1356	10	-	-	HYPH
18542	1356	11	inch	inch	NN
18542	1356	12	pieces	piece	NNS
18542	1356	13	,	,	,
18542	1356	14	and	and	CC
18542	1356	15	put	put	VBD
18542	1356	16	into	into	IN
18542	1356	17	a	a	DT
18542	1356	18	baking	baking	NN
18542	1356	19	-	-	HYPH
18542	1356	20	pan	pan	NN
18542	1356	21	.	.	.
18542	1357	1	Dredge	dredge	NN
18542	1357	2	with	with	IN
18542	1357	3	flour	flour	NN
18542	1357	4	,	,	,
18542	1357	5	season	season	NN
18542	1357	6	with	with	IN
18542	1357	7	salt	salt	NN
18542	1357	8	and	and	CC
18542	1357	9	pepper	pepper	NN
18542	1357	10	and	and	CC
18542	1357	11	add	add	VB
18542	1357	12	half	half	PDT
18542	1357	13	a	a	DT
18542	1357	14	cupful	cupful	NN
18542	1357	15	of	of	IN
18542	1357	16	water	water	NN
18542	1357	17	.	.	.
18542	1358	1	Bake	bake	VB
18542	1358	2	for	for	IN
18542	1358	3	twenty	twenty	CD
18542	1358	4	minutes	minute	NNS
18542	1358	5	and	and	CC
18542	1358	6	take	take	VB
18542	1358	7	out	out	RP
18542	1358	8	.	.	.
18542	1359	1	Thicken	Thicken	NNP
18542	1359	2	the	the	DT
18542	1359	3	gravy	gravy	NN
18542	1359	4	with	with	IN
18542	1359	5	a	a	DT
18542	1359	6	tablespoonful	tablespoonful	NN
18542	1359	7	of	of	IN
18542	1359	8	flour	flour	NN
18542	1359	9	rubbed	rub	VBN
18542	1359	10	smooth	smooth	JJ
18542	1359	11	with	with	IN
18542	1359	12	a	a	DT
18542	1359	13	little	little	JJ
18542	1359	14	of	of	IN
18542	1359	15	the	the	DT
18542	1359	16	liquid	liquid	NN
18542	1359	17	.	.	.
18542	1360	1	Add	add	VB
18542	1360	2	a	a	DT
18542	1360	3	tablespoonful	tablespoonful	NN
18542	1360	4	of	of	IN
18542	1360	5	butter	butter	NN
18542	1360	6	,	,	,
18542	1360	7	a	a	DT
18542	1360	8	teaspoonful	teaspoonful	NN
18542	1360	9	of	of	IN
18542	1360	10	Worcestershire	Worcestershire	NNP
18542	1360	11	sauce	sauce	NN
18542	1360	12	,	,	,
18542	1360	13	and	and	CC
18542	1360	14	enough	enough	JJ
18542	1360	15	boiling	boiling	NN
18542	1360	16	water	water	NN
18542	1360	17	to	to	TO
18542	1360	18	make	make	VB
18542	1360	19	the	the	DT
18542	1360	20	sauce	sauce	NN
18542	1360	21	of	of	IN
18542	1360	22	the	the	DT
18542	1360	23	proper	proper	JJ
18542	1360	24	consistency	consistency	NN
18542	1360	25	.	.	.
18542	1361	1	Bring	bring	VB
18542	1361	2	to	to	IN
18542	1361	3	the	the	DT
18542	1361	4	boil	boil	NN
18542	1361	5	and	and	CC
18542	1361	6	pour	pour	VB
18542	1361	7	around	around	IN
18542	1361	8	the	the	DT
18542	1361	9	eels	eel	NNS
18542	1361	10	.	.	.
18542	1362	1	BAKED	baked	NN
18542	1362	2	EELS	eel	NNS
18542	1362	3	WITH	with	IN
18542	1362	4	TARTAR	tartar	NN
18542	1362	5	SAUCE	SAUCE	VBN
18542	1362	6	Clean	clean	JJ
18542	1362	7	and	and	CC
18542	1362	8	skin	skin	VBP
18542	1362	9	two	two	CD
18542	1362	10	large	large	JJ
18542	1362	11	eels	eel	NNS
18542	1362	12	.	.	.
18542	1363	1	Wrap	wrap	VB
18542	1363	2	in	in	RP
18542	1363	3	a	a	DT
18542	1363	4	wet	wet	JJ
18542	1363	5	cloth	cloth	NN
18542	1363	6	and	and	CC
18542	1363	7	simmer	simmer	NN
18542	1363	8	for	for	IN
18542	1363	9	fifteen	fifteen	CD
18542	1363	10	minutes	minute	NNS
18542	1363	11	in	in	IN
18542	1363	12	court	court	NN
18542	1363	13	bouillon	bouillon	NN
18542	1363	14	.	.	.
18542	1364	1	Cook	cook	VB
18542	1364	2	in	in	IN
18542	1364	3	the	the	DT
18542	1364	4	liquor	liquor	NN
18542	1364	5	.	.	.
18542	1365	1	Take	take	VB
18542	1365	2	out	out	RP
18542	1365	3	,	,	,
18542	1365	4	wipe	wipe	NN
18542	1365	5	dry	dry	JJ
18542	1365	6	,	,	,
18542	1365	7	and	and	CC
18542	1365	8	cover	cover	VB
18542	1365	9	with	with	IN
18542	1365	10	seasoned	seasoned	JJ
18542	1365	11	crumbs	crumb	NNS
18542	1365	12	.	.	.
18542	1366	1	Spread	spread	VB
18542	1366	2	with	with	IN
18542	1366	3	two	two	CD
18542	1366	4	eggs	egg	NNS
18542	1366	5	beaten	beat	VBN
18542	1366	6	with	with	IN
18542	1366	7	one	one	CD
18542	1366	8	tablespoonful	tablespoonful	NN
18542	1366	9	of	of	IN
18542	1366	10	olive	olive	NN
18542	1366	11	-	-	HYPH
18542	1366	12	oil	oil	NN
18542	1366	13	and	and	CC
18542	1366	14	sprinkle	sprinkle	VB
18542	1366	15	with	with	IN
18542	1366	16	crumbs	crumb	NNS
18542	1366	17	.	.	.
18542	1367	1	Put	put	VB
18542	1367	2	into	into	IN
18542	1367	3	a	a	DT
18542	1367	4	baking	baking	NN
18542	1367	5	-	-	HYPH
18542	1367	6	pan	pan	NN
18542	1367	7	with	with	IN
18542	1367	8	two	two	CD
18542	1367	9	tablespoonfuls	tablespoonful	NNS
18542	1367	10	[	[	-LRB-
18542	1367	11	Page	page	NN
18542	1367	12	129	129	CD
18542	1367	13	]	]	-RRB-
18542	1367	14	of	of	IN
18542	1367	15	butter	butter	NN
18542	1367	16	,	,	,
18542	1367	17	and	and	CC
18542	1367	18	bake	bake	VB
18542	1367	19	for	for	IN
18542	1367	20	half	half	PDT
18542	1367	21	an	an	DT
18542	1367	22	hour	hour	NN
18542	1367	23	,	,	,
18542	1367	24	basting	baste	VBG
18542	1367	25	twice	twice	RB
18542	1367	26	.	.	.
18542	1368	1	Serve	serve	VB
18542	1368	2	with	with	IN
18542	1368	3	Tartar	Tartar	NNP
18542	1368	4	Sauce	Sauce	NNP
18542	1368	5	.	.	.
18542	1369	1	ENGLISH	ENGLISH	NNP
18542	1369	2	EEL	EEL	NNP
18542	1369	3	PIE	PIE	NNP
18542	1369	4	Skin	skin	NN
18542	1369	5	,	,	,
18542	1369	6	clean	clean	JJ
18542	1369	7	,	,	,
18542	1369	8	and	and	CC
18542	1369	9	cut	cut	VBD
18542	1369	10	up	up	RP
18542	1369	11	two	two	CD
18542	1369	12	large	large	JJ
18542	1369	13	eels	eel	NNS
18542	1369	14	.	.	.
18542	1370	1	Cook	cook	VB
18542	1370	2	with	with	IN
18542	1370	3	one	one	CD
18542	1370	4	tablespoonful	tablespoonful	NN
18542	1370	5	of	of	IN
18542	1370	6	butter	butter	NN
18542	1370	7	,	,	,
18542	1370	8	half	half	PDT
18542	1370	9	a	a	DT
18542	1370	10	cupful	cupful	NN
18542	1370	11	of	of	IN
18542	1370	12	chopped	chop	VBN
18542	1370	13	mushrooms	mushroom	NNS
18542	1370	14	,	,	,
18542	1370	15	a	a	DT
18542	1370	16	tablespoonful	tablespoonful	NN
18542	1370	17	of	of	IN
18542	1370	18	chopped	chop	VBN
18542	1370	19	parsley	parsley	NN
18542	1370	20	,	,	,
18542	1370	21	a	a	DT
18542	1370	22	minced	mince	VBN
18542	1370	23	onion	onion	NN
18542	1370	24	,	,	,
18542	1370	25	a	a	DT
18542	1370	26	bay	bay	NN
18542	1370	27	-	-	HYPH
18542	1370	28	leaf	leaf	NN
18542	1370	29	,	,	,
18542	1370	30	salt	salt	NN
18542	1370	31	,	,	,
18542	1370	32	pepper	pepper	NN
18542	1370	33	,	,	,
18542	1370	34	the	the	DT
18542	1370	35	rind	rind	NN
18542	1370	36	of	of	IN
18542	1370	37	a	a	DT
18542	1370	38	lemon	lemon	NN
18542	1370	39	,	,	,
18542	1370	40	a	a	DT
18542	1370	41	wineglassful	wineglassful	NN
18542	1370	42	of	of	IN
18542	1370	43	Sherry	Sherry	NNP
18542	1370	44	and	and	CC
18542	1370	45	a	a	DT
18542	1370	46	cupful	cupful	NN
18542	1370	47	of	of	IN
18542	1370	48	beef	beef	NN
18542	1370	49	stock	stock	NN
18542	1370	50	.	.	.
18542	1371	1	Cook	cook	VB
18542	1371	2	until	until	IN
18542	1371	3	the	the	DT
18542	1371	4	eels	eel	NNS
18542	1371	5	are	be	VBP
18542	1371	6	tender	tender	JJ
18542	1371	7	,	,	,
18542	1371	8	strain	strain	VB
18542	1371	9	the	the	DT
18542	1371	10	sauce	sauce	NN
18542	1371	11	,	,	,
18542	1371	12	and	and	CC
18542	1371	13	thicken	thicken	VBN
18542	1371	14	with	with	IN
18542	1371	15	butter	butter	NN
18542	1371	16	and	and	CC
18542	1371	17	flour	flour	NN
18542	1371	18	.	.	.
18542	1372	1	Line	line	VB
18542	1372	2	a	a	DT
18542	1372	3	baking	baking	NN
18542	1372	4	-	-	HYPH
18542	1372	5	dish	dish	NN
18542	1372	6	with	with	IN
18542	1372	7	pastry	pastry	NN
18542	1372	8	,	,	,
18542	1372	9	put	put	VB
18542	1372	10	the	the	DT
18542	1372	11	eels	eel	NNS
18542	1372	12	in	in	IN
18542	1372	13	it	-PRON-	PRP
18542	1372	14	,	,	,
18542	1372	15	and	and	CC
18542	1372	16	pour	pour	VB
18542	1372	17	the	the	DT
18542	1372	18	sauce	sauce	NN
18542	1372	19	over	over	RP
18542	1372	20	,	,	,
18542	1372	21	with	with	IN
18542	1372	22	sliced	slice	VBN
18542	1372	23	hard	hard	RB
18542	1372	24	-	-	HYPH
18542	1372	25	boiled	boil	VBN
18542	1372	26	eggs	egg	NNS
18542	1372	27	on	on	IN
18542	1372	28	top	top	NN
18542	1372	29	.	.	.
18542	1373	1	Cover	cover	VB
18542	1373	2	with	with	IN
18542	1373	3	pastry	pastry	NN
18542	1373	4	,	,	,
18542	1373	5	brush	brush	NN
18542	1373	6	with	with	IN
18542	1373	7	yolk	yolk	NNP
18542	1373	8	of	of	IN
18542	1373	9	egg	egg	NNP
18542	1373	10	,	,	,
18542	1373	11	and	and	CC
18542	1373	12	bake	bake	VB
18542	1373	13	for	for	IN
18542	1373	14	an	an	DT
18542	1373	15	hour	hour	NN
18542	1373	16	in	in	IN
18542	1373	17	a	a	DT
18542	1373	18	moderate	moderate	JJ
18542	1373	19	oven	oven	NN
18542	1373	20	.	.	.
18542	1374	1	Serve	serve	VB
18542	1374	2	either	either	CC
18542	1374	3	hot	hot	JJ
18542	1374	4	or	or	CC
18542	1374	5	cold	cold	JJ
18542	1374	6	.	.	.
18542	1375	1	COLLARED	COLLARED	NNP
18542	1375	2	EELS	EELS	NNP
18542	1375	3	Clean	clean	JJ
18542	1375	4	,	,	,
18542	1375	5	split	split	VBP
18542	1375	6	,	,	,
18542	1375	7	and	and	CC
18542	1375	8	bone	bone	NN
18542	1375	9	one	one	CD
18542	1375	10	large	large	JJ
18542	1375	11	eel	eel	NN
18542	1375	12	,	,	,
18542	1375	13	and	and	CC
18542	1375	14	season	season	NN
18542	1375	15	with	with	IN
18542	1375	16	salt	salt	NN
18542	1375	17	and	and	CC
18542	1375	18	pepper	pepper	NN
18542	1375	19	.	.	.
18542	1376	1	Chop	chop	VB
18542	1376	2	together	together	RB
18542	1376	3	three	three	CD
18542	1376	4	hard	hard	RB
18542	1376	5	-	-	HYPH
18542	1376	6	boiled	boil	VBN
18542	1376	7	eggs	egg	NNS
18542	1376	8	,	,	,
18542	1376	9	a	a	DT
18542	1376	10	beet	beet	NN
18542	1376	11	,	,	,
18542	1376	12	a	a	DT
18542	1376	13	tablespoonful	tablespoonful	NN
18542	1376	14	of	of	IN
18542	1376	15	capers	caper	NNS
18542	1376	16	,	,	,
18542	1376	17	two	two	CD
18542	1376	18	pickles	pickle	NNS
18542	1376	19	,	,	,
18542	1376	20	one	one	CD
18542	1376	21	onion	onion	NN
18542	1376	22	,	,	,
18542	1376	23	and	and	CC
18542	1376	24	three	three	CD
18542	1376	25	anchovies	anchovy	NNS
18542	1376	26	.	.	.
18542	1377	1	Add	add	VB
18542	1377	2	salt	salt	NN
18542	1377	3	and	and	CC
18542	1377	4	pepper	pepper	NN
18542	1377	5	,	,	,
18542	1377	6	cover	cover	VB
18542	1377	7	the	the	DT
18542	1377	8	eel	eel	NN
18542	1377	9	with	with	IN
18542	1377	10	the	the	DT
18542	1377	11	mixture	mixture	NN
18542	1377	12	,	,	,
18542	1377	13	tie	tie	VB
18542	1377	14	in	in	IN
18542	1377	15	a	a	DT
18542	1377	16	cloth	cloth	NN
18542	1377	17	,	,	,
18542	1377	18	and	and	CC
18542	1377	19	cook	cook	VB
18542	1377	20	with	with	IN
18542	1377	21	a	a	DT
18542	1377	22	bay	bay	NN
18542	1377	23	-	-	HYPH
18542	1377	24	leaf	leaf	NN
18542	1377	25	for	for	IN
18542	1377	26	half	half	PDT
18542	1377	27	an	an	DT
18542	1377	28	hour	hour	NN
18542	1377	29	in	in	IN
18542	1377	30	equal	equal	JJ
18542	1377	31	parts	part	NNS
18542	1377	32	of	of	IN
18542	1377	33	vinegar	vinegar	NN
18542	1377	34	and	and	CC
18542	1377	35	water	water	NN
18542	1377	36	.	.	.
18542	1378	1	Drain	drain	NN
18542	1378	2	,	,	,
18542	1378	3	untie	untie	NN
18542	1378	4	,	,	,
18542	1378	5	and	and	CC
18542	1378	6	put	put	VBD
18542	1378	7	into	into	IN
18542	1378	8	a	a	DT
18542	1378	9	mould	mould	NN
18542	1378	10	with	with	IN
18542	1378	11	aspic	aspic	NNP
18542	1378	12	jelly	jelly	NNP
18542	1378	13	,	,	,
18542	1378	14	or	or	CC
18542	1378	15	with	with	IN
18542	1378	16	beef	beef	NN
18542	1378	17	stock	stock	NN
18542	1378	18	to	to	IN
18542	1378	19	which	which	WDT
18542	1378	20	sufficient	sufficient	JJ
18542	1378	21	dissolved	dissolve	VBN
18542	1378	22	gelatine	gelatine	NN
18542	1378	23	has	have	VBZ
18542	1378	24	been	be	VBN
18542	1378	25	added	add	VBN
18542	1378	26	.	.	.
18542	1379	1	Serve	serve	VB
18542	1379	2	cold	cold	JJ
18542	1379	3	with	with	IN
18542	1379	4	Mayonnaise	Mayonnaise	NNP
18542	1379	5	.	.	.
18542	1380	1	[	[	-LRB-
18542	1380	2	Page	page	NN
18542	1380	3	130	130	CD
18542	1380	4	]	]	-RRB-
18542	1380	5	EELS	eels	NN
18542	1380	6	EN	en	NN
18542	1380	7	BROCHETTE	brochette	NN
18542	1380	8	Boil	Boil	NNP
18542	1380	9	the	the	DT
18542	1380	10	eel	eel	NN
18542	1380	11	in	in	IN
18542	1380	12	a	a	DT
18542	1380	13	court	court	NN
18542	1380	14	bouillon	bouillon	NN
18542	1380	15	and	and	CC
18542	1380	16	cut	cut	VBD
18542	1380	17	into	into	IN
18542	1380	18	two	two	CD
18542	1380	19	-	-	HYPH
18542	1380	20	inch	inch	NN
18542	1380	21	pieces	piece	NNS
18542	1380	22	.	.	.
18542	1381	1	Dip	dip	VB
18542	1381	2	into	into	IN
18542	1381	3	egg	egg	NN
18542	1381	4	and	and	CC
18542	1381	5	crumbs	crumb	NNS
18542	1381	6	and	and	CC
18542	1381	7	string	string	NN
18542	1381	8	on	on	IN
18542	1381	9	steel	steel	NN
18542	1381	10	skewers	skewer	NNS
18542	1381	11	,	,	,
18542	1381	12	alternating	alternate	VBG
18542	1381	13	with	with	IN
18542	1381	14	squares	square	NNS
18542	1381	15	of	of	IN
18542	1381	16	bacon	bacon	NN
18542	1381	17	.	.	.
18542	1382	1	Bake	bake	VB
18542	1382	2	in	in	IN
18542	1382	3	the	the	DT
18542	1382	4	oven	oven	NN
18542	1382	5	and	and	CC
18542	1382	6	serve	serve	VB
18542	1382	7	on	on	IN
18542	1382	8	toast	toast	NN
18542	1382	9	.	.	.
18542	1383	1	CREAMED	creamed	JJ
18542	1383	2	EELS	eels	VBP
18542	1383	3	Clean	clean	JJ
18542	1383	4	and	and	CC
18542	1383	5	cut	cut	VBD
18542	1383	6	up	up	RP
18542	1383	7	the	the	DT
18542	1383	8	eels	eel	NNS
18542	1383	9	,	,	,
18542	1383	10	and	and	CC
18542	1383	11	stew	stew	NNP
18542	1383	12	according	accord	VBG
18542	1383	13	to	to	IN
18542	1383	14	directions	direction	NNS
18542	1383	15	previously	previously	RB
18542	1383	16	given	give	VBN
18542	1383	17	.	.	.
18542	1384	1	Pour	pour	VB
18542	1384	2	over	over	IN
18542	1384	3	a	a	DT
18542	1384	4	Cream	Cream	NNP
18542	1384	5	Sauce	Sauce	NNP
18542	1384	6	,	,	,
18542	1384	7	seasoned	season	VBN
18542	1384	8	with	with	IN
18542	1384	9	salt	salt	NN
18542	1384	10	,	,	,
18542	1384	11	paprika	paprika	NNP
18542	1384	12	,	,	,
18542	1384	13	onion	onion	NN
18542	1384	14	juice	juice	NN
18542	1384	15	,	,	,
18542	1384	16	and	and	CC
18542	1384	17	minced	mince	VBD
18542	1384	18	parsley	parsley	NNP
18542	1384	19	.	.	.
18542	1385	1	[	[	-LRB-
18542	1385	2	Page	page	NN
18542	1385	3	131	131	CD
18542	1385	4	]	]	-RRB-
18542	1385	5	FIFTEEN	fifteen	JJ
18542	1385	6	WAYS	way	NNS
18542	1385	7	TO	to	IN
18542	1385	8	COOK	COOK	NNP
18542	1385	9	FINNAN	FINNAN	NNP
18542	1385	10	-	-	HYPH
18542	1385	11	HADDIE	HADDIE	NNP
18542	1385	12	BOILED	BOILED	NNP
18542	1385	13	FINNAN	FINNAN	NNP
18542	1385	14	-	-	HYPH
18542	1385	15	HADDIE	HADDIE	NNP
18542	1385	16	--	--	:
18542	1385	17	I	-PRON-	PRP
18542	1385	18	Divide	divide	VBP
18542	1385	19	into	into	IN
18542	1385	20	convenient	convenient	JJ
18542	1385	21	pieces	piece	NNS
18542	1385	22	,	,	,
18542	1385	23	cover	cover	VBP
18542	1385	24	with	with	IN
18542	1385	25	boiling	boiling	NN
18542	1385	26	water	water	NN
18542	1385	27	,	,	,
18542	1385	28	add	add	VB
18542	1385	29	a	a	DT
18542	1385	30	teaspoonful	teaspoonful	NN
18542	1385	31	of	of	IN
18542	1385	32	sugar	sugar	NN
18542	1385	33	,	,	,
18542	1385	34	and	and	CC
18542	1385	35	boil	boil	VB
18542	1385	36	for	for	IN
18542	1385	37	fifteen	fifteen	CD
18542	1385	38	minutes	minute	NNS
18542	1385	39	.	.	.
18542	1386	1	Take	take	VB
18542	1386	2	up	up	RP
18542	1386	3	on	on	IN
18542	1386	4	a	a	DT
18542	1386	5	hot	hot	JJ
18542	1386	6	platter	platter	NN
18542	1386	7	,	,	,
18542	1386	8	remove	remove	VB
18542	1386	9	the	the	DT
18542	1386	10	skin	skin	NN
18542	1386	11	,	,	,
18542	1386	12	and	and	CC
18542	1386	13	dot	dot	VB
18542	1386	14	with	with	IN
18542	1386	15	butter	butter	NN
18542	1386	16	.	.	.
18542	1387	1	BOILED	BOILED	NNP
18542	1387	2	FINNAN	FINNAN	NNP
18542	1387	3	-	-	HYPH
18542	1387	4	HADDIE	HADDIE	NNP
18542	1387	5	--	--	:
18542	1387	6	II	II	NNP
18542	1387	7	Cover	Cover	NNP
18542	1387	8	the	the	DT
18542	1387	9	fish	fish	NN
18542	1387	10	with	with	IN
18542	1387	11	boiling	boiling	NN
18542	1387	12	water	water	NN
18542	1387	13	,	,	,
18542	1387	14	boil	boil	VB
18542	1387	15	for	for	IN
18542	1387	16	five	five	CD
18542	1387	17	minutes	minute	NNS
18542	1387	18	,	,	,
18542	1387	19	drain	drain	VBP
18542	1387	20	,	,	,
18542	1387	21	cover	cover	VBP
18542	1387	22	with	with	IN
18542	1387	23	melted	melted	JJ
18542	1387	24	butter	butter	NN
18542	1387	25	,	,	,
18542	1387	26	and	and	CC
18542	1387	27	serve	serve	VB
18542	1387	28	with	with	IN
18542	1387	29	plain	plain	JJ
18542	1387	30	boiled	boil	VBN
18542	1387	31	potatoes	potato	NNS
18542	1387	32	.	.	.
18542	1388	1	BROILED	BROILED	NNP
18542	1388	2	FINNAN	FINNAN	NNP
18542	1388	3	-	-	HYPH
18542	1388	4	HADDIE	HADDIE	NNP
18542	1388	5	--	--	:
18542	1388	6	I	-PRON-	PRP
18542	1388	7	Brown	brown	VBP
18542	1388	8	a	a	DT
18542	1388	9	haddie	haddie	NN
18542	1388	10	on	on	IN
18542	1388	11	a	a	DT
18542	1388	12	greased	greased	JJ
18542	1388	13	broiler	broiler	NN
18542	1388	14	.	.	.
18542	1389	1	Cover	cover	VB
18542	1389	2	with	with	IN
18542	1389	3	hot	hot	JJ
18542	1389	4	water	water	NN
18542	1389	5	,	,	,
18542	1389	6	let	let	VB
18542	1389	7	stand	stand	VB
18542	1389	8	for	for	IN
18542	1389	9	ten	ten	CD
18542	1389	10	minutes	minute	NNS
18542	1389	11	and	and	CC
18542	1389	12	drain	drain	NN
18542	1389	13	.	.	.
18542	1390	1	Spread	Spread	VBN
18542	1390	2	with	with	IN
18542	1390	3	butter	butter	NN
18542	1390	4	and	and	CC
18542	1390	5	sprinkle	sprinkle	VB
18542	1390	6	with	with	IN
18542	1390	7	pepper	pepper	NN
18542	1390	8	.	.	.
18542	1391	1	BROILED	BROILED	NNP
18542	1391	2	FINNAN	FINNAN	NNP
18542	1391	3	-	-	HYPH
18542	1391	4	HADDIE	HADDIE	NNP
18542	1391	5	--	--	:
18542	1391	6	II	II	NNP
18542	1391	7	Cut	Cut	NNP
18542	1391	8	the	the	DT
18542	1391	9	haddie	haddie	NN
18542	1391	10	into	into	IN
18542	1391	11	small	small	JJ
18542	1391	12	squares	square	NNS
18542	1391	13	,	,	,
18542	1391	14	skin	skin	NN
18542	1391	15	and	and	CC
18542	1391	16	parboil	parboil	VB
18542	1391	17	it	-PRON-	PRP
18542	1391	18	.	.	.
18542	1392	1	Wipe	wipe	NN
18542	1392	2	dry	dry	JJ
18542	1392	3	,	,	,
18542	1392	4	broil	broil	VB
18542	1392	5	on	on	IN
18542	1392	6	a	a	DT
18542	1392	7	buttered	butter	VBN
18542	1392	8	gridiron	gridiron	NN
18542	1392	9	and	and	CC
18542	1392	10	serve	serve	VB
18542	1392	11	with	with	IN
18542	1392	12	melted	melted	JJ
18542	1392	13	butter	butter	NN
18542	1392	14	.	.	.
18542	1393	1	[	[	-LRB-
18542	1393	2	Page	page	NN
18542	1393	3	132	132	CD
18542	1393	4	]	]	-RRB-
18542	1393	5	BROILED	broiled	NN
18542	1393	6	FINNAN	FINNAN	NNP
18542	1393	7	-	-	HYPH
18542	1393	8	HADDIE	HADDIE	NNP
18542	1393	9	--	--	:
18542	1393	10	III	III	NNP
18542	1393	11	Wash	wash	VB
18542	1393	12	the	the	DT
18542	1393	13	fish	fish	NN
18542	1393	14	thoroughly	thoroughly	RB
18542	1393	15	,	,	,
18542	1393	16	and	and	CC
18542	1393	17	let	let	VB
18542	1393	18	stand	stand	VB
18542	1393	19	in	in	IN
18542	1393	20	cold	cold	JJ
18542	1393	21	water	water	NN
18542	1393	22	for	for	IN
18542	1393	23	three	three	CD
18542	1393	24	quarters	quarter	NNS
18542	1393	25	of	of	IN
18542	1393	26	an	an	DT
18542	1393	27	hour	hour	NN
18542	1393	28	,	,	,
18542	1393	29	then	then	RB
18542	1393	30	cover	cover	VB
18542	1393	31	with	with	IN
18542	1393	32	boiling	boil	VBG
18542	1393	33	water	water	NN
18542	1393	34	for	for	IN
18542	1393	35	five	five	CD
18542	1393	36	minutes	minute	NNS
18542	1393	37	,	,	,
18542	1393	38	wipe	wipe	NN
18542	1393	39	dry	dry	JJ
18542	1393	40	,	,	,
18542	1393	41	rub	rub	VB
18542	1393	42	with	with	IN
18542	1393	43	butter	butter	NN
18542	1393	44	and	and	CC
18542	1393	45	lemon	lemon	NN
18542	1393	46	-	-	HYPH
18542	1393	47	juice	juice	NN
18542	1393	48	,	,	,
18542	1393	49	and	and	CC
18542	1393	50	broil	broil	NNP
18542	1393	51	for	for	IN
18542	1393	52	fifteen	fifteen	CD
18542	1393	53	minutes	minute	NNS
18542	1393	54	.	.	.
18542	1394	1	Serve	serve	VB
18542	1394	2	with	with	IN
18542	1394	3	melted	melted	JJ
18542	1394	4	butter	butter	NN
18542	1394	5	or	or	CC
18542	1394	6	Tartar	Tartar	NNP
18542	1394	7	Sauce	Sauce	NNP
18542	1394	8	.	.	.
18542	1395	1	BROILED	BROILED	NNP
18542	1395	2	FINNAN	FINNAN	NNP
18542	1395	3	-	-	HYPH
18542	1395	4	HADDIE	HADDIE	NNP
18542	1395	5	--	--	:
18542	1395	6	IV	IV	NNP
18542	1395	7	Wash	Wash	NNP
18542	1395	8	the	the	DT
18542	1395	9	fish	fish	NN
18542	1395	10	and	and	CC
18542	1395	11	soak	soak	VB
18542	1395	12	for	for	IN
18542	1395	13	half	half	PDT
18542	1395	14	an	an	DT
18542	1395	15	hour	hour	NN
18542	1395	16	in	in	IN
18542	1395	17	cold	cold	JJ
18542	1395	18	water	water	NN
18542	1395	19	,	,	,
18542	1395	20	skin	skin	NN
18542	1395	21	side	side	NN
18542	1395	22	up	up	RP
18542	1395	23	.	.	.
18542	1396	1	Cover	cover	VB
18542	1396	2	with	with	IN
18542	1396	3	water	water	NN
18542	1396	4	just	just	RB
18542	1396	5	below	below	IN
18542	1396	6	the	the	DT
18542	1396	7	boiling	boiling	NN
18542	1396	8	point	point	NN
18542	1396	9	,	,	,
18542	1396	10	and	and	CC
18542	1396	11	let	let	VB
18542	1396	12	stand	stand	VB
18542	1396	13	for	for	IN
18542	1396	14	fifteen	fifteen	CD
18542	1396	15	minutes	minute	NNS
18542	1396	16	.	.	.
18542	1397	1	Wipe	wipe	NN
18542	1397	2	dry	dry	JJ
18542	1397	3	,	,	,
18542	1397	4	brush	brush	NN
18542	1397	5	with	with	IN
18542	1397	6	olive	olive	NN
18542	1397	7	-	-	HYPH
18542	1397	8	oil	oil	NN
18542	1397	9	,	,	,
18542	1397	10	and	and	CC
18542	1397	11	broil	broil	NNP
18542	1397	12	slowly	slowly	RB
18542	1397	13	.	.	.
18542	1398	1	Serve	serve	VB
18542	1398	2	with	with	IN
18542	1398	3	melted	melted	JJ
18542	1398	4	butter	butter	NN
18542	1398	5	and	and	CC
18542	1398	6	lemon	lemon	NN
18542	1398	7	-	-	HYPH
18542	1398	8	juice	juice	NN
18542	1398	9	.	.	.
18542	1399	1	BAKED	BAKED	NNP
18542	1399	2	FINNAN	FINNAN	NNP
18542	1399	3	-	-	HYPH
18542	1399	4	HADDIE	HADDIE	NNP
18542	1399	5	--	--	:
18542	1399	6	I	-PRON-	PRP
18542	1399	7	Pour	pour	VBP
18542	1399	8	boiling	boil	VBG
18542	1399	9	water	water	NN
18542	1399	10	over	over	IN
18542	1399	11	the	the	DT
18542	1399	12	fish	fish	NN
18542	1399	13	,	,	,
18542	1399	14	and	and	CC
18542	1399	15	let	let	VB
18542	1399	16	it	-PRON-	PRP
18542	1399	17	stand	stand	VB
18542	1399	18	for	for	IN
18542	1399	19	ten	ten	CD
18542	1399	20	minutes	minute	NNS
18542	1399	21	.	.	.
18542	1400	1	Take	take	VB
18542	1400	2	it	-PRON-	PRP
18542	1400	3	out	out	IN
18542	1400	4	of	of	IN
18542	1400	5	the	the	DT
18542	1400	6	water	water	NN
18542	1400	7	,	,	,
18542	1400	8	lay	lie	VBD
18542	1400	9	it	-PRON-	PRP
18542	1400	10	in	in	IN
18542	1400	11	a	a	DT
18542	1400	12	baking	baking	NN
18542	1400	13	-	-	HYPH
18542	1400	14	pan	pan	NN
18542	1400	15	,	,	,
18542	1400	16	brush	brush	NN
18542	1400	17	with	with	IN
18542	1400	18	butter	butter	NN
18542	1400	19	and	and	CC
18542	1400	20	pepper	pepper	NN
18542	1400	21	,	,	,
18542	1400	22	and	and	CC
18542	1400	23	bake	bake	VB
18542	1400	24	for	for	IN
18542	1400	25	fifteen	fifteen	CD
18542	1400	26	minutes	minute	NNS
18542	1400	27	.	.	.
18542	1401	1	BAKED	BAKED	NNP
18542	1401	2	FINNAN	FINNAN	NNP
18542	1401	3	-	-	HYPH
18542	1401	4	HADDIE	HADDIE	NNP
18542	1401	5	--	--	:
18542	1401	6	II	II	NNP
18542	1401	7	Put	put	VB
18542	1401	8	a	a	DT
18542	1401	9	haddie	haddie	NN
18542	1401	10	into	into	IN
18542	1401	11	a	a	DT
18542	1401	12	frying	frying	JJ
18542	1401	13	-	-	HYPH
18542	1401	14	pan	pan	NN
18542	1401	15	,	,	,
18542	1401	16	pour	pour	VBP
18542	1401	17	over	over	IN
18542	1401	18	it	-PRON-	PRP
18542	1401	19	half	half	PDT
18542	1401	20	a	a	DT
18542	1401	21	cupful	cupful	NN
18542	1401	22	of	of	IN
18542	1401	23	milk	milk	NN
18542	1401	24	,	,	,
18542	1401	25	and	and	CC
18542	1401	26	half	half	PDT
18542	1401	27	a	a	DT
18542	1401	28	cupful	cupful	NN
18542	1401	29	of	of	IN
18542	1401	30	water	water	NN
18542	1401	31	.	.	.
18542	1402	1	Heat	heat	NN
18542	1402	2	slowly	slowly	RB
18542	1402	3	and	and	CC
18542	1402	4	let	let	VBD
18542	1402	5	stand	stand	VB
18542	1402	6	just	just	RB
18542	1402	7	below	below	IN
18542	1402	8	the	the	DT
18542	1402	9	boiling	boiling	NN
18542	1402	10	point	point	NN
18542	1402	11	for	for	IN
18542	1402	12	half	half	PDT
18542	1402	13	an	an	DT
18542	1402	14	hour	hour	NN
18542	1402	15	.	.	.
18542	1403	1	Pour	pour	VB
18542	1403	2	off	off	RP
18542	1403	3	[	[	-LRB-
18542	1403	4	Page	Page	NNP
18542	1403	5	133	133	CD
18542	1403	6	]	]	-RRB-
18542	1403	7	the	the	DT
18542	1403	8	liquid	liquid	NN
18542	1403	9	,	,	,
18542	1403	10	spread	spread	VBN
18542	1403	11	with	with	IN
18542	1403	12	butter	butter	NN
18542	1403	13	,	,	,
18542	1403	14	and	and	CC
18542	1403	15	bake	bake	VB
18542	1403	16	for	for	IN
18542	1403	17	twenty	twenty	CD
18542	1403	18	-	-	HYPH
18542	1403	19	five	five	CD
18542	1403	20	minutes	minute	NNS
18542	1403	21	in	in	IN
18542	1403	22	a	a	DT
18542	1403	23	hot	hot	JJ
18542	1403	24	oven	oven	NN
18542	1403	25	.	.	.
18542	1404	1	ESCALLOPED	ESCALLOPED	NNP
18542	1404	2	FINNAN	FINNAN	NNP
18542	1404	3	-	-	HYPH
18542	1404	4	HADDIE	HADDIE	NNP
18542	1404	5	Prepare	prepare	VBP
18542	1404	6	the	the	DT
18542	1404	7	fish	fish	NN
18542	1404	8	according	accord	VBG
18542	1404	9	to	to	IN
18542	1404	10	directions	direction	NNS
18542	1404	11	given	give	VBN
18542	1404	12	in	in	IN
18542	1404	13	the	the	DT
18542	1404	14	preceding	precede	VBG
18542	1404	15	recipe	recipe	NN
18542	1404	16	.	.	.
18542	1405	1	After	after	IN
18542	1405	2	drying	drying	NN
18542	1405	3	,	,	,
18542	1405	4	remove	remove	VB
18542	1405	5	the	the	DT
18542	1405	6	skin	skin	NN
18542	1405	7	and	and	CC
18542	1405	8	bones	bone	NNS
18542	1405	9	and	and	CC
18542	1405	10	flake	flake	VB
18542	1405	11	with	with	IN
18542	1405	12	a	a	DT
18542	1405	13	fork	fork	NN
18542	1405	14	.	.	.
18542	1406	1	Butter	butter	VB
18542	1406	2	a	a	DT
18542	1406	3	baking	baking	NN
18542	1406	4	-	-	HYPH
18542	1406	5	dish	dish	NN
18542	1406	6	and	and	CC
18542	1406	7	put	put	VBD
18542	1406	8	the	the	DT
18542	1406	9	fish	fish	NN
18542	1406	10	into	into	IN
18542	1406	11	it	-PRON-	PRP
18542	1406	12	.	.	.
18542	1407	1	Pour	pour	VB
18542	1407	2	over	over	IN
18542	1407	3	it	-PRON-	PRP
18542	1407	4	a	a	DT
18542	1407	5	sauce	sauce	NN
18542	1407	6	made	make	VBN
18542	1407	7	of	of	IN
18542	1407	8	two	two	CD
18542	1407	9	tablespoonfuls	tablespoonful	NNS
18542	1407	10	each	each	DT
18542	1407	11	of	of	IN
18542	1407	12	butter	butter	NN
18542	1407	13	and	and	CC
18542	1407	14	flour	flour	NN
18542	1407	15	cooked	cook	VBN
18542	1407	16	together	together	RB
18542	1407	17	and	and	CC
18542	1407	18	added	add	VBD
18542	1407	19	to	to	IN
18542	1407	20	two	two	CD
18542	1407	21	cupfuls	cupful	NNS
18542	1407	22	of	of	IN
18542	1407	23	milk	milk	NN
18542	1407	24	.	.	.
18542	1408	1	Bring	bring	VB
18542	1408	2	to	to	IN
18542	1408	3	the	the	DT
18542	1408	4	boil	boil	NN
18542	1408	5	,	,	,
18542	1408	6	pour	pour	VBP
18542	1408	7	over	over	IN
18542	1408	8	the	the	DT
18542	1408	9	fish	fish	NN
18542	1408	10	,	,	,
18542	1408	11	cover	cover	VBP
18542	1408	12	with	with	IN
18542	1408	13	crumbs	crumb	NNS
18542	1408	14	,	,	,
18542	1408	15	dot	dot	VBP
18542	1408	16	with	with	IN
18542	1408	17	butter	butter	NN
18542	1408	18	,	,	,
18542	1408	19	and	and	CC
18542	1408	20	brown	brown	NNP
18542	1408	21	in	in	IN
18542	1408	22	the	the	DT
18542	1408	23	oven	oven	NN
18542	1408	24	.	.	.
18542	1409	1	TOASTED	TOASTED	NNP
18542	1409	2	FINNAN	FINNAN	NNP
18542	1409	3	-	-	HYPH
18542	1409	4	HADDIE	HADDIE	NNP
18542	1409	5	Brush	Brush	NNP
18542	1409	6	the	the	DT
18542	1409	7	fish	fish	NN
18542	1409	8	with	with	IN
18542	1409	9	butter	butter	NN
18542	1409	10	and	and	CC
18542	1409	11	sprinkle	sprinkle	VB
18542	1409	12	it	-PRON-	PRP
18542	1409	13	with	with	IN
18542	1409	14	pepper	pepper	NN
18542	1409	15	.	.	.
18542	1410	1	Broil	Broil	NNP
18542	1410	2	until	until	IN
18542	1410	3	cooked	cook	VBN
18542	1410	4	through	through	RB
18542	1410	5	,	,	,
18542	1410	6	and	and	CC
18542	1410	7	serve	serve	VB
18542	1410	8	with	with	IN
18542	1410	9	toast	toast	NN
18542	1410	10	.	.	.
18542	1411	1	FINNAN	FINNAN	NNP
18542	1411	2	-	-	HYPH
18542	1411	3	HADDIE	HADDIE	NNP
18542	1411	4	À	À	NNP
18542	1411	5	LA	LA	NNP
18542	1411	6	DELMONICO	DELMONICO	NNP
18542	1411	7	Flake	Flake	NNP
18542	1411	8	half	half	PDT
18542	1411	9	a	a	DT
18542	1411	10	pound	pound	NN
18542	1411	11	of	of	IN
18542	1411	12	freshened	freshen	VBN
18542	1411	13	finnan	finnan	NNP
18542	1411	14	-	-	HYPH
18542	1411	15	haddie	haddie	NNP
18542	1411	16	,	,	,
18542	1411	17	and	and	CC
18542	1411	18	fry	fry	VB
18542	1411	19	in	in	IN
18542	1411	20	a	a	DT
18542	1411	21	little	little	JJ
18542	1411	22	butter	butter	NN
18542	1411	23	.	.	.
18542	1412	1	Add	add	VB
18542	1412	2	one	one	CD
18542	1412	3	cupful	cupful	NN
18542	1412	4	of	of	IN
18542	1412	5	cream	cream	NN
18542	1412	6	beaten	beat	VBN
18542	1412	7	with	with	IN
18542	1412	8	the	the	DT
18542	1412	9	yolk	yolk	NN
18542	1412	10	of	of	IN
18542	1412	11	a	a	DT
18542	1412	12	raw	raw	JJ
18542	1412	13	egg	egg	NN
18542	1412	14	.	.	.
18542	1413	1	Thicken	Thicken	VBN
18542	1413	2	with	with	IN
18542	1413	3	a	a	DT
18542	1413	4	tablespoonful	tablespoonful	NN
18542	1413	5	of	of	IN
18542	1413	6	flour	flour	NN
18542	1413	7	rubbed	rub	VBN
18542	1413	8	smooth	smooth	JJ
18542	1413	9	with	with	IN
18542	1413	10	a	a	DT
18542	1413	11	little	little	JJ
18542	1413	12	of	of	IN
18542	1413	13	the	the	DT
18542	1413	14	cream	cream	NN
18542	1413	15	.	.	.
18542	1414	1	Add	add	VB
18542	1414	2	a	a	DT
18542	1414	3	hard	hard	RB
18542	1414	4	-	-	HYPH
18542	1414	5	boiled	boil	VBN
18542	1414	6	egg	egg	NN
18542	1414	7	chopped	chop	VBN
18542	1414	8	fine	fine	JJ
18542	1414	9	,	,	,
18542	1414	10	and	and	CC
18542	1414	11	a	a	DT
18542	1414	12	teaspoonful	teaspoonful	NN
18542	1414	13	of	of	IN
18542	1414	14	grated	grate	VBN
18542	1414	15	cheese	cheese	NN
18542	1414	16	.	.	.
18542	1415	1	Serve	serve	VB
18542	1415	2	on	on	IN
18542	1415	3	toast	toast	NN
18542	1415	4	.	.	.
18542	1416	1	[	[	-LRB-
18542	1416	2	Page	page	NN
18542	1416	3	134	134	CD
18542	1416	4	]	]	-RRB-
18542	1416	5	SAVORY	SAVORY	NNP
18542	1416	6	FINNAN	FINNAN	NNP
18542	1416	7	-	-	HYPH
18542	1416	8	HADDIE	HADDIE	NNP
18542	1416	9	Dip	Dip	NNP
18542	1416	10	the	the	DT
18542	1416	11	fish	fish	NN
18542	1416	12	in	in	IN
18542	1416	13	boiling	boiling	NN
18542	1416	14	water	water	NN
18542	1416	15	,	,	,
18542	1416	16	take	take	VB
18542	1416	17	out	out	RP
18542	1416	18	all	all	PDT
18542	1416	19	the	the	DT
18542	1416	20	bones	bone	NNS
18542	1416	21	and	and	CC
18542	1416	22	skin	skin	NN
18542	1416	23	.	.	.
18542	1417	1	Mash	mash	VB
18542	1417	2	the	the	DT
18542	1417	3	meat	meat	NN
18542	1417	4	with	with	IN
18542	1417	5	a	a	DT
18542	1417	6	tablespoonful	tablespoonful	JJ
18542	1417	7	each	each	DT
18542	1417	8	of	of	IN
18542	1417	9	butter	butter	NN
18542	1417	10	and	and	CC
18542	1417	11	cream	cream	NN
18542	1417	12	,	,	,
18542	1417	13	seasoning	seasoning	NN
18542	1417	14	with	with	IN
18542	1417	15	salt	salt	NN
18542	1417	16	,	,	,
18542	1417	17	pepper	pepper	NN
18542	1417	18	,	,	,
18542	1417	19	and	and	CC
18542	1417	20	lemon	lemon	NN
18542	1417	21	-	-	HYPH
18542	1417	22	juice	juice	NN
18542	1417	23	.	.	.
18542	1418	1	Cook	cook	VB
18542	1418	2	until	until	IN
18542	1418	3	thick	thick	JJ
18542	1418	4	and	and	CC
18542	1418	5	pour	pour	VBP
18542	1418	6	over	over	IN
18542	1418	7	slices	slice	NNS
18542	1418	8	of	of	IN
18542	1418	9	buttered	butter	VBN
18542	1418	10	toast	toast	NN
18542	1418	11	.	.	.
18542	1419	1	FINNAN	FINNAN	NNP
18542	1419	2	-	-	HYPH
18542	1419	3	HADDIE	HADDIE	NNP
18542	1419	4	HASH	HASH	NNP
18542	1419	5	Prepare	prepare	VB
18542	1419	6	the	the	DT
18542	1419	7	fish	fish	NN
18542	1419	8	according	accord	VBG
18542	1419	9	to	to	IN
18542	1419	10	directions	direction	NNS
18542	1419	11	given	give	VBN
18542	1419	12	for	for	IN
18542	1419	13	Boiled	Boiled	NNP
18542	1419	14	Finnan	Finnan	NNP
18542	1419	15	-	-	HYPH
18542	1419	16	Haddie	Haddie	NNP
18542	1419	17	.	.	.
18542	1420	1	Mix	mix	VB
18542	1420	2	with	with	IN
18542	1420	3	an	an	DT
18542	1420	4	equal	equal	JJ
18542	1420	5	quantity	quantity	NN
18542	1420	6	of	of	IN
18542	1420	7	hot	hot	JJ
18542	1420	8	mashed	mash	VBN
18542	1420	9	potatoes	potato	NNS
18542	1420	10	,	,	,
18542	1420	11	moisten	moisten	VB
18542	1420	12	with	with	IN
18542	1420	13	cream	cream	NN
18542	1420	14	,	,	,
18542	1420	15	and	and	CC
18542	1420	16	season	season	NN
18542	1420	17	with	with	IN
18542	1420	18	chopped	chop	VBN
18542	1420	19	green	green	JJ
18542	1420	20	peppers	pepper	NNS
18542	1420	21	fried	fry	VBN
18542	1420	22	in	in	IN
18542	1420	23	oil	oil	NN
18542	1420	24	.	.	.
18542	1421	1	FINNAN	FINNAN	NNP
18542	1421	2	-	-	HYPH
18542	1421	3	HADDIE	HADDIE	NNP
18542	1421	4	WITH	with	IN
18542	1421	5	TOMATOES	TOMATOES	NNP
18542	1421	6	Lay	Lay	NNP
18542	1421	7	a	a	DT
18542	1421	8	haddie	haddie	NN
18542	1421	9	in	in	IN
18542	1421	10	a	a	DT
18542	1421	11	deep	deep	JJ
18542	1421	12	dish	dish	NN
18542	1421	13	,	,	,
18542	1421	14	cover	cover	VB
18542	1421	15	with	with	IN
18542	1421	16	boiling	boiling	NN
18542	1421	17	water	water	NN
18542	1421	18	,	,	,
18542	1421	19	and	and	CC
18542	1421	20	let	let	VB
18542	1421	21	stand	stand	VB
18542	1421	22	for	for	IN
18542	1421	23	ten	ten	CD
18542	1421	24	minutes	minute	NNS
18542	1421	25	.	.	.
18542	1422	1	Drain	drain	VB
18542	1422	2	and	and	CC
18542	1422	3	remove	remove	VB
18542	1422	4	skin	skin	NN
18542	1422	5	and	and	CC
18542	1422	6	break	break	VB
18542	1422	7	in	in	IN
18542	1422	8	good	good	JJ
18542	1422	9	-	-	HYPH
18542	1422	10	sized	sized	JJ
18542	1422	11	flakes	flake	NNS
18542	1422	12	.	.	.
18542	1423	1	Cook	cook	VB
18542	1423	2	two	two	CD
18542	1423	3	level	level	NN
18542	1423	4	tablespoonfuls	tablespoonful	NNS
18542	1423	5	of	of	IN
18542	1423	6	butter	butter	NN
18542	1423	7	and	and	CC
18542	1423	8	a	a	DT
18542	1423	9	tablespoonful	tablespoonful	NN
18542	1423	10	of	of	IN
18542	1423	11	finely	finely	RB
18542	1423	12	minced	mince	VBN
18542	1423	13	onion	onion	NN
18542	1423	14	in	in	IN
18542	1423	15	a	a	DT
18542	1423	16	saucepan	saucepan	NN
18542	1423	17	until	until	IN
18542	1423	18	golden	golden	NNP
18542	1423	19	brown	brown	NNP
18542	1423	20	.	.	.
18542	1424	1	Add	add	VB
18542	1424	2	one	one	CD
18542	1424	3	cupful	cupful	NN
18542	1424	4	of	of	IN
18542	1424	5	the	the	DT
18542	1424	6	solid	solid	JJ
18542	1424	7	part	part	NN
18542	1424	8	of	of	IN
18542	1424	9	canned	canned	JJ
18542	1424	10	tomatoes	tomato	NNS
18542	1424	11	.	.	.
18542	1425	1	When	when	WRB
18542	1425	2	it	-PRON-	PRP
18542	1425	3	begins	begin	VBZ
18542	1425	4	to	to	TO
18542	1425	5	simmer	simmer	VB
18542	1425	6	,	,	,
18542	1425	7	add	add	VB
18542	1425	8	salt	salt	NN
18542	1425	9	and	and	CC
18542	1425	10	pepper	pepper	NN
18542	1425	11	to	to	IN
18542	1425	12	taste	taste	NN
18542	1425	13	.	.	.
18542	1426	1	Then	then	RB
18542	1426	2	add	add	VB
18542	1426	3	the	the	DT
18542	1426	4	prepared	prepare	VBN
18542	1426	5	fish	fish	NN
18542	1426	6	and	and	CC
18542	1426	7	simmer	simmer	NN
18542	1426	8	for	for	IN
18542	1426	9	five	five	CD
18542	1426	10	minutes	minute	NNS
18542	1426	11	.	.	.
18542	1427	1	Add	add	VB
18542	1427	2	one	one	CD
18542	1427	3	tablespoonful	tablespoonful	NN
18542	1427	4	of	of	IN
18542	1427	5	finely	finely	RB
18542	1427	6	minced	mince	VBN
18542	1427	7	parsley	parsley	NNP
18542	1427	8	and	and	CC
18542	1427	9	serve	serve	VB
18542	1427	10	.	.	.
18542	1428	1	[	[	-LRB-
18542	1428	2	Page	page	NN
18542	1428	3	135	135	CD
18542	1428	4	]	]	-RRB-
18542	1428	5	CREAMED	CREAMED	NNP
18542	1428	6	FINNAN	FINNAN	NNP
18542	1428	7	-	-	HYPH
18542	1428	8	HADDIE	HADDIE	NNP
18542	1428	9	Parboil	Parboil	NNP
18542	1428	10	,	,	,
18542	1428	11	drain	drain	VB
18542	1428	12	,	,	,
18542	1428	13	and	and	CC
18542	1428	14	flake	flake	VB
18542	1428	15	the	the	DT
18542	1428	16	fish	fish	NN
18542	1428	17	.	.	.
18542	1429	1	Reheat	reheat	VB
18542	1429	2	with	with	IN
18542	1429	3	shredded	shredded	JJ
18542	1429	4	fried	fried	JJ
18542	1429	5	green	green	JJ
18542	1429	6	peppers	pepper	NNS
18542	1429	7	in	in	IN
18542	1429	8	a	a	DT
18542	1429	9	Cream	Cream	NNP
18542	1429	10	Sauce	Sauce	NNP
18542	1429	11	.	.	.
18542	1430	1	Canned	canned	JJ
18542	1430	2	pimentos	pimento	NNS
18542	1430	3	may	may	MD
18542	1430	4	be	be	VB
18542	1430	5	used	use	VBN
18542	1430	6	instead	instead	RB
18542	1430	7	of	of	IN
18542	1430	8	the	the	DT
18542	1430	9	green	green	JJ
18542	1430	10	peppers	pepper	NNS
18542	1430	11	.	.	.
18542	1431	1	[	[	-LRB-
18542	1431	2	Page	page	NN
18542	1431	3	137	137	CD
18542	1431	4	]	]	-RRB-
18542	1431	5	THIRTY	thirty	CD
18542	1431	6	-	-	HYPH
18542	1431	7	TWO	two	CD
18542	1431	8	WAYS	way	NNS
18542	1431	9	TO	to	IN
18542	1431	10	COOK	COOK	NNP
18542	1431	11	FLOUNDER	FLOUNDER	NNP
18542	1431	12	BAKED	BAKED	NNP
18542	1431	13	FLOUNDER	flounder	JJ
18542	1431	14	Clean	Clean	NNP
18542	1431	15	and	and	CC
18542	1431	16	split	split	VBP
18542	1431	17	two	two	CD
18542	1431	18	flounders	flounder	NNS
18542	1431	19	and	and	CC
18542	1431	20	take	take	VB
18542	1431	21	out	out	RP
18542	1431	22	all	all	PDT
18542	1431	23	the	the	DT
18542	1431	24	small	small	JJ
18542	1431	25	bones	bone	NNS
18542	1431	26	.	.	.
18542	1432	1	Lay	lay	VB
18542	1432	2	the	the	DT
18542	1432	3	fish	fish	NN
18542	1432	4	in	in	IN
18542	1432	5	a	a	DT
18542	1432	6	buttered	butter	VBN
18542	1432	7	dish	dish	NN
18542	1432	8	,	,	,
18542	1432	9	sprinkle	sprinkle	VB
18542	1432	10	with	with	IN
18542	1432	11	chopped	chop	VBN
18542	1432	12	mushrooms	mushroom	NNS
18542	1432	13	,	,	,
18542	1432	14	minced	mince	VBD
18542	1432	15	parsley	parsley	NNP
18542	1432	16	,	,	,
18542	1432	17	onion	onion	NN
18542	1432	18	,	,	,
18542	1432	19	and	and	CC
18542	1432	20	grated	grate	VBD
18542	1432	21	bread	bread	NN
18542	1432	22	-	-	HYPH
18542	1432	23	crumbs	crumb	NNS
18542	1432	24	,	,	,
18542	1432	25	season	season	NN
18542	1432	26	with	with	IN
18542	1432	27	salt	salt	NN
18542	1432	28	,	,	,
18542	1432	29	pepper	pepper	NN
18542	1432	30	,	,	,
18542	1432	31	and	and	CC
18542	1432	32	grated	grate	VBD
18542	1432	33	nutmeg	nutmeg	NNP
18542	1432	34	.	.	.
18542	1433	1	Dot	dot	NN
18542	1433	2	with	with	IN
18542	1433	3	butter	butter	NN
18542	1433	4	and	and	CC
18542	1433	5	bake	bake	NN
18542	1433	6	.	.	.
18542	1434	1	Cook	cook	VB
18542	1434	2	together	together	RB
18542	1434	3	two	two	CD
18542	1434	4	tablespoonfuls	tablespoonful	NNS
18542	1434	5	each	each	DT
18542	1434	6	of	of	IN
18542	1434	7	butter	butter	NN
18542	1434	8	and	and	CC
18542	1434	9	flour	flour	NN
18542	1434	10	,	,	,
18542	1434	11	and	and	CC
18542	1434	12	thicken	thicken	NN
18542	1434	13	two	two	CD
18542	1434	14	cupfuls	cupful	NNS
18542	1434	15	of	of	IN
18542	1434	16	milk	milk	NN
18542	1434	17	with	with	IN
18542	1434	18	it	-PRON-	PRP
18542	1434	19	.	.	.
18542	1435	1	Season	season	NN
18542	1435	2	with	with	IN
18542	1435	3	salt	salt	NN
18542	1435	4	,	,	,
18542	1435	5	pepper	pepper	NN
18542	1435	6	,	,	,
18542	1435	7	lemon	lemon	NN
18542	1435	8	-	-	HYPH
18542	1435	9	juice	juice	NN
18542	1435	10	,	,	,
18542	1435	11	anchovy	anchovy	JJ
18542	1435	12	paste	paste	NN
18542	1435	13	,	,	,
18542	1435	14	and	and	CC
18542	1435	15	minced	mince	VBD
18542	1435	16	parsley	parsley	NNP
18542	1435	17	.	.	.
18542	1436	1	Add	add	VB
18542	1436	2	a	a	DT
18542	1436	3	tablespoonful	tablespoonful	NN
18542	1436	4	of	of	IN
18542	1436	5	capers	caper	NNS
18542	1436	6	,	,	,
18542	1436	7	drain	drain	VB
18542	1436	8	the	the	DT
18542	1436	9	butter	butter	NN
18542	1436	10	from	from	IN
18542	1436	11	the	the	DT
18542	1436	12	fish	fish	NN
18542	1436	13	,	,	,
18542	1436	14	pour	pour	VBP
18542	1436	15	over	over	IN
18542	1436	16	the	the	DT
18542	1436	17	sauce	sauce	NN
18542	1436	18	,	,	,
18542	1436	19	and	and	CC
18542	1436	20	serve	serve	VB
18542	1436	21	.	.	.
18542	1437	1	BAKED	BAKED	NNP
18542	1437	2	FLOUNDER	FLOUNDER	NNP
18542	1437	3	À	À	NNP
18542	1437	4	L'ITALIENNE	l'italienne	NN
18542	1437	5	Cook	Cook	NNP
18542	1437	6	together	together	RB
18542	1437	7	a	a	DT
18542	1437	8	tablespoonful	tablespoonful	NN
18542	1437	9	of	of	IN
18542	1437	10	butter	butter	NN
18542	1437	11	,	,	,
18542	1437	12	two	two	CD
18542	1437	13	tablespoonfuls	tablespoonful	NNS
18542	1437	14	of	of	IN
18542	1437	15	chopped	chop	VBN
18542	1437	16	parsley	parsley	NN
18542	1437	17	,	,	,
18542	1437	18	one	one	CD
18542	1437	19	tablespoonful	tablespoonful	JJ
18542	1437	20	each	each	DT
18542	1437	21	of	of	IN
18542	1437	22	chopped	chop	VBN
18542	1437	23	mushrooms	mushroom	NNS
18542	1437	24	and	and	CC
18542	1437	25	shallots	shallot	NNS
18542	1437	26	,	,	,
18542	1437	27	and	and	CC
18542	1437	28	two	two	CD
18542	1437	29	cupfuls	cupful	NNS
18542	1437	30	of	of	IN
18542	1437	31	white	white	JJ
18542	1437	32	wine	wine	NN
18542	1437	33	.	.	.
18542	1438	1	[	[	-LRB-
18542	1438	2	Page	page	NN
18542	1438	3	138	138	CD
18542	1438	4	]	]	-RRB-
18542	1438	5	Reduce	reduce	VB
18542	1438	6	half	half	NN
18542	1438	7	by	by	IN
18542	1438	8	rapid	rapid	JJ
18542	1438	9	boiling	boiling	NN
18542	1438	10	.	.	.
18542	1439	1	Add	add	VB
18542	1439	2	one	one	CD
18542	1439	3	cupful	cupful	NN
18542	1439	4	of	of	IN
18542	1439	5	chicken	chicken	NN
18542	1439	6	stock	stock	NN
18542	1439	7	and	and	CC
18542	1439	8	half	half	PDT
18542	1439	9	a	a	DT
18542	1439	10	cupful	cupful	NN
18542	1439	11	of	of	IN
18542	1439	12	milk	milk	NN
18542	1439	13	or	or	CC
18542	1439	14	beef	beef	NN
18542	1439	15	stock	stock	NN
18542	1439	16	,	,	,
18542	1439	17	and	and	CC
18542	1439	18	thicken	thicken	VBN
18542	1439	19	with	with	IN
18542	1439	20	flour	flour	NN
18542	1439	21	blended	blend	VBN
18542	1439	22	with	with	IN
18542	1439	23	butter	butter	NN
18542	1439	24	.	.	.
18542	1440	1	Season	season	NN
18542	1440	2	with	with	IN
18542	1440	3	salt	salt	NN
18542	1440	4	and	and	CC
18542	1440	5	pepper	pepper	NN
18542	1440	6	and	and	CC
18542	1440	7	boil	boil	VB
18542	1440	8	down	down	RP
18542	1440	9	until	until	IN
18542	1440	10	very	very	RB
18542	1440	11	thick	thick	JJ
18542	1440	12	.	.	.
18542	1441	1	Prepare	prepare	VB
18542	1441	2	a	a	DT
18542	1441	3	flounder	flounder	NN
18542	1441	4	according	accord	VBG
18542	1441	5	to	to	IN
18542	1441	6	directions	direction	NNS
18542	1441	7	given	give	VBN
18542	1441	8	in	in	IN
18542	1441	9	the	the	DT
18542	1441	10	preceding	precede	VBG
18542	1441	11	recipe	recipe	NN
18542	1441	12	.	.	.
18542	1442	1	Season	season	NN
18542	1442	2	with	with	IN
18542	1442	3	salt	salt	NN
18542	1442	4	and	and	CC
18542	1442	5	pepper	pepper	NN
18542	1442	6	,	,	,
18542	1442	7	rub	rub	VB
18542	1442	8	with	with	IN
18542	1442	9	butter	butter	NN
18542	1442	10	,	,	,
18542	1442	11	pour	pour	VBP
18542	1442	12	over	over	IN
18542	1442	13	one	one	CD
18542	1442	14	cupful	cupful	NN
18542	1442	15	of	of	IN
18542	1442	16	white	white	JJ
18542	1442	17	wine	wine	NN
18542	1442	18	,	,	,
18542	1442	19	cover	cover	VB
18542	1442	20	with	with	IN
18542	1442	21	the	the	DT
18542	1442	22	sauce	sauce	NN
18542	1442	23	,	,	,
18542	1442	24	and	and	CC
18542	1442	25	sprinkle	sprinkle	VBP
18542	1442	26	thickly	thickly	RB
18542	1442	27	with	with	IN
18542	1442	28	crumbs	crumb	NNS
18542	1442	29	.	.	.
18542	1443	1	Bake	bake	VB
18542	1443	2	in	in	IN
18542	1443	3	a	a	DT
18542	1443	4	moderate	moderate	JJ
18542	1443	5	oven	oven	NN
18542	1443	6	until	until	IN
18542	1443	7	done	do	VBN
18542	1443	8	.	.	.
18542	1444	1	Serve	serve	VB
18542	1444	2	in	in	IN
18542	1444	3	the	the	DT
18542	1444	4	same	same	JJ
18542	1444	5	dish	dish	NN
18542	1444	6	.	.	.
18542	1445	1	BAKED	BAKED	NNP
18542	1445	2	FLOUNDER	FLOUNDER	NNP
18542	1445	3	À	À	NNP
18542	1445	4	LA	LA	NNP
18542	1445	5	BONVALLET	BONVALLET	NNP
18542	1445	6	Put	put	VBP
18542	1445	7	a	a	DT
18542	1445	8	cleaned	clean	VBN
18542	1445	9	flounder	flounder	NN
18542	1445	10	into	into	IN
18542	1445	11	a	a	DT
18542	1445	12	baking	baking	NN
18542	1445	13	-	-	HYPH
18542	1445	14	pan	pan	NN
18542	1445	15	with	with	IN
18542	1445	16	salt	salt	NN
18542	1445	17	,	,	,
18542	1445	18	pepper	pepper	NN
18542	1445	19	,	,	,
18542	1445	20	grated	grate	VBD
18542	1445	21	nutmeg	nutmeg	NNP
18542	1445	22	,	,	,
18542	1445	23	chopped	chop	VBD
18542	1445	24	onion	onion	NN
18542	1445	25	,	,	,
18542	1445	26	a	a	DT
18542	1445	27	tablespoonful	tablespoonful	NN
18542	1445	28	of	of	IN
18542	1445	29	butter	butter	NN
18542	1445	30	,	,	,
18542	1445	31	a	a	DT
18542	1445	32	wineglassful	wineglassful	NN
18542	1445	33	of	of	IN
18542	1445	34	white	white	JJ
18542	1445	35	wine	wine	NN
18542	1445	36	,	,	,
18542	1445	37	and	and	CC
18542	1445	38	a	a	DT
18542	1445	39	cupful	cupful	NN
18542	1445	40	of	of	IN
18542	1445	41	white	white	JJ
18542	1445	42	stock	stock	NN
18542	1445	43	.	.	.
18542	1446	1	Bake	bake	VB
18542	1446	2	carefully	carefully	RB
18542	1446	3	,	,	,
18542	1446	4	basting	baste	VBG
18542	1446	5	as	as	IN
18542	1446	6	required	require	VBN
18542	1446	7	.	.	.
18542	1447	1	Take	take	VB
18542	1447	2	up	up	RP
18542	1447	3	the	the	DT
18542	1447	4	fish	fish	NN
18542	1447	5	,	,	,
18542	1447	6	add	add	VB
18542	1447	7	another	another	DT
18542	1447	8	cupful	cupful	NN
18542	1447	9	of	of	IN
18542	1447	10	stock	stock	NN
18542	1447	11	,	,	,
18542	1447	12	and	and	CC
18542	1447	13	thicken	thicken	VB
18542	1447	14	the	the	DT
18542	1447	15	sauce	sauce	NN
18542	1447	16	with	with	IN
18542	1447	17	two	two	CD
18542	1447	18	tablespoonfuls	tablespoonful	NNS
18542	1447	19	of	of	IN
18542	1447	20	flour	flour	NN
18542	1447	21	,	,	,
18542	1447	22	blended	blend	VBN
18542	1447	23	with	with	IN
18542	1447	24	an	an	DT
18542	1447	25	equal	equal	JJ
18542	1447	26	quantity	quantity	NN
18542	1447	27	of	of	IN
18542	1447	28	butter	butter	NN
18542	1447	29	.	.	.
18542	1448	1	Take	take	VB
18542	1448	2	from	from	IN
18542	1448	3	the	the	DT
18542	1448	4	fire	fire	NN
18542	1448	5	,	,	,
18542	1448	6	add	add	VB
18542	1448	7	the	the	DT
18542	1448	8	yolks	yolk	NNS
18542	1448	9	of	of	IN
18542	1448	10	three	three	CD
18542	1448	11	eggs	egg	NNS
18542	1448	12	well	well	RB
18542	1448	13	beaten	beat	VBN
18542	1448	14	and	and	CC
18542	1448	15	a	a	DT
18542	1448	16	tablespoonful	tablespoonful	NN
18542	1448	17	of	of	IN
18542	1448	18	minced	mince	VBN
18542	1448	19	parsley	parsley	NN
18542	1448	20	.	.	.
18542	1449	1	Spread	spread	VB
18542	1449	2	this	this	DT
18542	1449	3	sauce	sauce	NN
18542	1449	4	over	over	IN
18542	1449	5	the	the	DT
18542	1449	6	fish	fish	NN
18542	1449	7	,	,	,
18542	1449	8	cover	cover	VBP
18542	1449	9	with	with	IN
18542	1449	10	crumbs	crumb	NNS
18542	1449	11	,	,	,
18542	1449	12	dot	dot	VBP
18542	1449	13	with	with	IN
18542	1449	14	butter	butter	NN
18542	1449	15	,	,	,
18542	1449	16	and	and	CC
18542	1449	17	brown	brown	NNP
18542	1449	18	in	in	IN
18542	1449	19	the	the	DT
18542	1449	20	oven	oven	NN
18542	1449	21	.	.	.
18542	1450	1	Sprinkle	sprinkle	VB
18542	1450	2	with	with	IN
18542	1450	3	lemon	lemon	NN
18542	1450	4	-	-	HYPH
18542	1450	5	juice	juice	NN
18542	1450	6	and	and	CC
18542	1450	7	serve	serve	VB
18542	1450	8	.	.	.
18542	1451	1	BAKED	BAKED	NNP
18542	1451	2	FLOUNDER	FLOUNDER	NNP
18542	1451	3	À	À	NNP
18542	1451	4	LA	LA	NNP
18542	1451	5	PARISIENNE	PARISIENNE	NNP
18542	1451	6	Stuff	Stuff	NNP
18542	1451	7	a	a	DT
18542	1451	8	cleaned	clean	VBN
18542	1451	9	flounder	flounder	NN
18542	1451	10	with	with	IN
18542	1451	11	seasoned	seasoned	JJ
18542	1451	12	[	[	-LRB-
18542	1451	13	Page	page	NN
18542	1451	14	139	139	CD
18542	1451	15	]	]	-RRB-
18542	1451	16	crumbs	crumb	NNS
18542	1451	17	and	and	CC
18542	1451	18	put	put	VBD
18542	1451	19	into	into	IN
18542	1451	20	a	a	DT
18542	1451	21	buttered	butter	VBN
18542	1451	22	baking	baking	NN
18542	1451	23	-	-	HYPH
18542	1451	24	dish	dish	NN
18542	1451	25	.	.	.
18542	1452	1	Dot	dot	NN
18542	1452	2	with	with	IN
18542	1452	3	butter	butter	NN
18542	1452	4	,	,	,
18542	1452	5	sprinkle	sprinkle	VB
18542	1452	6	with	with	IN
18542	1452	7	salt	salt	NN
18542	1452	8	and	and	CC
18542	1452	9	pepper	pepper	NN
18542	1452	10	,	,	,
18542	1452	11	and	and	CC
18542	1452	12	pour	pour	VB
18542	1452	13	over	over	IN
18542	1452	14	half	half	PDT
18542	1452	15	a	a	DT
18542	1452	16	cupful	cupful	JJ
18542	1452	17	each	each	DT
18542	1452	18	of	of	IN
18542	1452	19	oyster	oyster	JJ
18542	1452	20	liquor	liquor	NN
18542	1452	21	and	and	CC
18542	1452	22	white	white	JJ
18542	1452	23	wine	wine	NN
18542	1452	24	.	.	.
18542	1453	1	Cover	cover	VB
18542	1453	2	with	with	IN
18542	1453	3	buttered	butter	VBN
18542	1453	4	paper	paper	NN
18542	1453	5	and	and	CC
18542	1453	6	bake	bake	NN
18542	1453	7	for	for	IN
18542	1453	8	forty	forty	CD
18542	1453	9	minutes	minute	NNS
18542	1453	10	,	,	,
18542	1453	11	basting	baste	VBG
18542	1453	12	as	as	IN
18542	1453	13	required	require	VBN
18542	1453	14	.	.	.
18542	1454	1	Take	take	VB
18542	1454	2	up	up	RP
18542	1454	3	the	the	DT
18542	1454	4	fish	fish	NN
18542	1454	5	,	,	,
18542	1454	6	strain	strain	VB
18542	1454	7	the	the	DT
18542	1454	8	sauce	sauce	NN
18542	1454	9	,	,	,
18542	1454	10	and	and	CC
18542	1454	11	prepare	prepare	VB
18542	1454	12	a	a	DT
18542	1454	13	sauce	sauce	NN
18542	1454	14	according	accord	VBG
18542	1454	15	to	to	IN
18542	1454	16	directions	direction	NNS
18542	1454	17	given	give	VBN
18542	1454	18	in	in	IN
18542	1454	19	the	the	DT
18542	1454	20	first	first	JJ
18542	1454	21	part	part	NN
18542	1454	22	of	of	IN
18542	1454	23	the	the	DT
18542	1454	24	recipe	recipe	NN
18542	1454	25	for	for	IN
18542	1454	26	Flounder	Flounder	NNP
18542	1454	27	Pie	Pie	NNP
18542	1454	28	à	à	NNP
18542	1454	29	la	la	NNP
18542	1454	30	Normandy	Normandy	NNP
18542	1454	31	.	.	.
18542	1455	1	Add	add	VB
18542	1455	2	the	the	DT
18542	1455	3	strained	strained	JJ
18542	1455	4	liquid	liquid	NN
18542	1455	5	to	to	IN
18542	1455	6	the	the	DT
18542	1455	7	sauce	sauce	NN
18542	1455	8	,	,	,
18542	1455	9	pour	pour	VB
18542	1455	10	over	over	IN
18542	1455	11	the	the	DT
18542	1455	12	fish	fish	NN
18542	1455	13	,	,	,
18542	1455	14	cover	cover	VBP
18542	1455	15	with	with	IN
18542	1455	16	crumbs	crumb	NNS
18542	1455	17	,	,	,
18542	1455	18	and	and	CC
18542	1455	19	brown	brown	JJ
18542	1455	20	in	in	IN
18542	1455	21	the	the	DT
18542	1455	22	oven	oven	NN
18542	1455	23	.	.	.
18542	1456	1	BAKED	BAKED	NNP
18542	1456	2	FLOUNDER	FLOUNDER	NNP
18542	1456	3	À	À	NNP
18542	1456	4	LA	LA	NNP
18542	1456	5	ST	ST	NNP
18542	1456	6	.	.	.
18542	1456	7	MALO	MALO	NNP
18542	1456	8	Put	Put	VBD
18542	1456	9	the	the	DT
18542	1456	10	cleaned	clean	VBN
18542	1456	11	fish	fish	NN
18542	1456	12	into	into	IN
18542	1456	13	a	a	DT
18542	1456	14	buttered	butter	VBN
18542	1456	15	baking	baking	NN
18542	1456	16	-	-	HYPH
18542	1456	17	dish	dish	NN
18542	1456	18	with	with	IN
18542	1456	19	chopped	chopped	JJ
18542	1456	20	onions	onion	NNS
18542	1456	21	,	,	,
18542	1456	22	parsley	parsley	NN
18542	1456	23	,	,	,
18542	1456	24	salt	salt	NN
18542	1456	25	,	,	,
18542	1456	26	pepper	pepper	NN
18542	1456	27	,	,	,
18542	1456	28	a	a	DT
18542	1456	29	tablespoonful	tablespoonful	NN
18542	1456	30	of	of	IN
18542	1456	31	butter	butter	NN
18542	1456	32	and	and	CC
18542	1456	33	two	two	CD
18542	1456	34	cupfuls	cupful	NNS
18542	1456	35	of	of	IN
18542	1456	36	cider	cider	NN
18542	1456	37	.	.	.
18542	1457	1	Add	add	VB
18542	1457	2	also	also	RB
18542	1457	3	a	a	DT
18542	1457	4	little	little	JJ
18542	1457	5	mussel	mussel	NN
18542	1457	6	or	or	CC
18542	1457	7	oyster	oyster	JJ
18542	1457	8	liquor	liquor	NN
18542	1457	9	if	if	IN
18542	1457	10	at	at	IN
18542	1457	11	hand	hand	NN
18542	1457	12	.	.	.
18542	1458	1	Bake	bake	VB
18542	1458	2	for	for	IN
18542	1458	3	half	half	PDT
18542	1458	4	an	an	DT
18542	1458	5	hour	hour	NN
18542	1458	6	in	in	IN
18542	1458	7	a	a	DT
18542	1458	8	moderate	moderate	JJ
18542	1458	9	oven	oven	NN
18542	1458	10	,	,	,
18542	1458	11	basting	baste	VBG
18542	1458	12	as	as	IN
18542	1458	13	needed	need	VBN
18542	1458	14	.	.	.
18542	1459	1	Drain	drain	VB
18542	1459	2	the	the	DT
18542	1459	3	sauce	sauce	NN
18542	1459	4	,	,	,
18542	1459	5	thicken	thicken	VBN
18542	1459	6	with	with	IN
18542	1459	7	a	a	DT
18542	1459	8	tablespoonful	tablespoonful	NN
18542	1459	9	of	of	IN
18542	1459	10	butter	butter	NN
18542	1459	11	cooked	cook	VBN
18542	1459	12	with	with	IN
18542	1459	13	an	an	DT
18542	1459	14	equal	equal	JJ
18542	1459	15	quantity	quantity	NN
18542	1459	16	of	of	IN
18542	1459	17	flour	flour	NN
18542	1459	18	,	,	,
18542	1459	19	add	add	VB
18542	1459	20	more	more	JJR
18542	1459	21	butter	butter	NN
18542	1459	22	and	and	CC
18542	1459	23	a	a	DT
18542	1459	24	squeeze	squeeze	NN
18542	1459	25	of	of	IN
18542	1459	26	lemon	lemon	NN
18542	1459	27	-	-	HYPH
18542	1459	28	juice	juice	NN
18542	1459	29	.	.	.
18542	1460	1	Pour	pour	VB
18542	1460	2	the	the	DT
18542	1460	3	sauce	sauce	NN
18542	1460	4	over	over	IN
18542	1460	5	the	the	DT
18542	1460	6	fish	fish	NN
18542	1460	7	and	and	CC
18542	1460	8	serve	serve	VB
18542	1460	9	.	.	.
18542	1461	1	BAKED	baked	NN
18542	1461	2	FILLETS	fillet	NNS
18542	1461	3	OF	of	IN
18542	1461	4	FLOUNDER	flounder	NN
18542	1461	5	IN	in	IN
18542	1461	6	WINE	WINE	NNP
18542	1461	7	Fillet	Fillet	NNP
18542	1461	8	the	the	DT
18542	1461	9	fish	fish	NN
18542	1461	10	.	.	.
18542	1462	1	Mix	mix	VB
18542	1462	2	together	together	RB
18542	1462	3	four	four	CD
18542	1462	4	tablespoonfuls	tablespoonful	NNS
18542	1462	5	of	of	IN
18542	1462	6	Sherry	Sherry	NNP
18542	1462	7	,	,	,
18542	1462	8	half	half	PDT
18542	1462	9	a	a	DT
18542	1462	10	cupful	cupful	NN
18542	1462	11	of	of	IN
18542	1462	12	butter	butter	NN
18542	1462	13	,	,	,
18542	1462	14	one	one	CD
18542	1462	15	tablespoonful	tablespoonful	JJ
18542	1462	16	each	each	DT
18542	1462	17	of	of	IN
18542	1462	18	onion	onion	NN
18542	1462	19	-	-	HYPH
18542	1462	20	juice	juice	NN
18542	1462	21	,	,	,
18542	1462	22	lemon	lemon	NN
18542	1462	23	-	-	HYPH
18542	1462	24	juice	juice	NN
18542	1462	25	,	,	,
18542	1462	26	[	[	-LRB-
18542	1462	27	Page	page	NN
18542	1462	28	140	140	CD
18542	1462	29	]	]	-RRB-
18542	1462	30	and	and	CC
18542	1462	31	salt	salt	NN
18542	1462	32	,	,	,
18542	1462	33	and	and	CC
18542	1462	34	add	add	VB
18542	1462	35	pepper	pepper	NN
18542	1462	36	to	to	IN
18542	1462	37	season	season	NN
18542	1462	38	.	.	.
18542	1463	1	Bring	bring	VB
18542	1463	2	to	to	IN
18542	1463	3	the	the	DT
18542	1463	4	boil	boil	NN
18542	1463	5	,	,	,
18542	1463	6	dip	dip	VB
18542	1463	7	the	the	DT
18542	1463	8	fillets	fillet	NNS
18542	1463	9	into	into	IN
18542	1463	10	it	-PRON-	PRP
18542	1463	11	,	,	,
18542	1463	12	arrange	arrange	VBP
18542	1463	13	in	in	IN
18542	1463	14	a	a	DT
18542	1463	15	baking	baking	NN
18542	1463	16	-	-	HYPH
18542	1463	17	dish	dish	NN
18542	1463	18	,	,	,
18542	1463	19	cover	cover	VB
18542	1463	20	with	with	IN
18542	1463	21	the	the	DT
18542	1463	22	remaining	remain	VBG
18542	1463	23	sauce	sauce	NN
18542	1463	24	and	and	CC
18542	1463	25	bake	bake	VB
18542	1463	26	in	in	RP
18542	1463	27	a	a	DT
18542	1463	28	hot	hot	JJ
18542	1463	29	oven	oven	NN
18542	1463	30	for	for	IN
18542	1463	31	ten	ten	CD
18542	1463	32	minutes	minute	NNS
18542	1463	33	.	.	.
18542	1464	1	Fry	fry	CD
18542	1464	2	in	in	IN
18542	1464	3	butter	butter	NN
18542	1464	4	a	a	DT
18542	1464	5	slice	slice	NN
18542	1464	6	each	each	DT
18542	1464	7	of	of	IN
18542	1464	8	onion	onion	NN
18542	1464	9	and	and	CC
18542	1464	10	carrot	carrot	NN
18542	1464	11	,	,	,
18542	1464	12	a	a	DT
18542	1464	13	bay	bay	NN
18542	1464	14	-	-	HYPH
18542	1464	15	leaf	leaf	NN
18542	1464	16	,	,	,
18542	1464	17	and	and	CC
18542	1464	18	a	a	DT
18542	1464	19	sprig	sprig	NN
18542	1464	20	of	of	IN
18542	1464	21	parsley	parsley	NNP
18542	1464	22	.	.	.
18542	1465	1	Add	add	VB
18542	1465	2	a	a	DT
18542	1465	3	tablespoonful	tablespoonful	NN
18542	1465	4	of	of	IN
18542	1465	5	flour	flour	NN
18542	1465	6	and	and	CC
18542	1465	7	cook	cook	NN
18542	1465	8	thoroughly	thoroughly	RB
18542	1465	9	.	.	.
18542	1466	1	Add	add	VB
18542	1466	2	one	one	CD
18542	1466	3	cupful	cupful	NN
18542	1466	4	of	of	IN
18542	1466	5	chicken	chicken	NN
18542	1466	6	stock	stock	NN
18542	1466	7	and	and	CC
18542	1466	8	half	half	PDT
18542	1466	9	a	a	DT
18542	1466	10	cupful	cupful	NN
18542	1466	11	of	of	IN
18542	1466	12	cream	cream	NN
18542	1466	13	.	.	.
18542	1467	1	Cook	cook	VB
18542	1467	2	until	until	IN
18542	1467	3	thick	thick	JJ
18542	1467	4	,	,	,
18542	1467	5	stirring	stir	VBG
18542	1467	6	constantly	constantly	RB
18542	1467	7	,	,	,
18542	1467	8	and	and	CC
18542	1467	9	seasoning	season	VBG
18542	1467	10	with	with	IN
18542	1467	11	salt	salt	NN
18542	1467	12	,	,	,
18542	1467	13	pepper	pepper	NN
18542	1467	14	,	,	,
18542	1467	15	and	and	CC
18542	1467	16	grated	grate	VBD
18542	1467	17	nutmeg	nutmeg	NNP
18542	1467	18	.	.	.
18542	1468	1	Add	add	VB
18542	1468	2	the	the	DT
18542	1468	3	gravy	gravy	NN
18542	1468	4	from	from	IN
18542	1468	5	the	the	DT
18542	1468	6	baking	baking	NN
18542	1468	7	-	-	HYPH
18542	1468	8	pan	pan	NN
18542	1468	9	,	,	,
18542	1468	10	strain	strain	NN
18542	1468	11	,	,	,
18542	1468	12	reheat	reheat	VBP
18542	1468	13	,	,	,
18542	1468	14	pour	pour	VBP
18542	1468	15	over	over	IN
18542	1468	16	the	the	DT
18542	1468	17	fish	fish	NN
18542	1468	18	,	,	,
18542	1468	19	and	and	CC
18542	1468	20	serve	serve	VB
18542	1468	21	.	.	.
18542	1469	1	BAKED	baked	NN
18542	1469	2	FILLETS	FILLETS	NNP
18542	1469	3	OF	of	IN
18542	1469	4	FLOUNDER	FLOUNDER	NNP
18542	1469	5	Remove	remove	VB
18542	1469	6	the	the	DT
18542	1469	7	back	back	NN
18542	1469	8	-	-	HYPH
18542	1469	9	bone	bone	NN
18542	1469	10	and	and	CC
18542	1469	11	cut	cut	VB
18542	1469	12	the	the	DT
18542	1469	13	fish	fish	NN
18542	1469	14	into	into	IN
18542	1469	15	four	four	CD
18542	1469	16	pieces	piece	NNS
18542	1469	17	.	.	.
18542	1470	1	Roll	roll	VB
18542	1470	2	up	up	RP
18542	1470	3	each	each	DT
18542	1470	4	piece	piece	NN
18542	1470	5	and	and	CC
18542	1470	6	pin	pin	VB
18542	1470	7	with	with	IN
18542	1470	8	a	a	DT
18542	1470	9	toothpick	toothpick	NN
18542	1470	10	.	.	.
18542	1471	1	Soak	soak	VB
18542	1471	2	for	for	IN
18542	1471	3	an	an	DT
18542	1471	4	hour	hour	NN
18542	1471	5	in	in	IN
18542	1471	6	oil	oil	NN
18542	1471	7	and	and	CC
18542	1471	8	lemon	lemon	NN
18542	1471	9	-	-	HYPH
18542	1471	10	juice	juice	NN
18542	1471	11	.	.	.
18542	1472	1	Roll	roll	NN
18542	1472	2	in	in	IN
18542	1472	3	seasoned	seasoned	JJ
18542	1472	4	crumbs	crumb	NNS
18542	1472	5	,	,	,
18542	1472	6	then	then	RB
18542	1472	7	in	in	IN
18542	1472	8	beaten	beat	VBN
18542	1472	9	egg	egg	NN
18542	1472	10	,	,	,
18542	1472	11	then	then	RB
18542	1472	12	in	in	IN
18542	1472	13	crumbs	crumb	NNS
18542	1472	14	.	.	.
18542	1473	1	Put	put	VB
18542	1473	2	into	into	IN
18542	1473	3	a	a	DT
18542	1473	4	baking	baking	NN
18542	1473	5	-	-	HYPH
18542	1473	6	pan	pan	NN
18542	1473	7	,	,	,
18542	1473	8	upon	upon	IN
18542	1473	9	thin	thin	JJ
18542	1473	10	slices	slice	NNS
18542	1473	11	of	of	IN
18542	1473	12	salt	salt	NN
18542	1473	13	pork	pork	NN
18542	1473	14	,	,	,
18542	1473	15	sprinkle	sprinkle	VB
18542	1473	16	with	with	IN
18542	1473	17	chopped	chopped	JJ
18542	1473	18	onion	onion	NN
18542	1473	19	and	and	CC
18542	1473	20	olives	olive	NNS
18542	1473	21	,	,	,
18542	1473	22	cover	cover	NN
18542	1473	23	,	,	,
18542	1473	24	and	and	CC
18542	1473	25	bake	bake	VB
18542	1473	26	.	.	.
18542	1474	1	Garnish	garnish	VB
18542	1474	2	with	with	IN
18542	1474	3	sliced	sliced	JJ
18542	1474	4	lemons	lemon	NNS
18542	1474	5	.	.	.
18542	1475	1	FLOUNDER	flounder	JJ
18542	1475	2	WITH	with	IN
18542	1475	3	FINE	fine	JJ
18542	1475	4	HERBS	herbs	NN
18542	1475	5	Put	put	VBP
18542	1475	6	the	the	DT
18542	1475	7	prepared	prepare	VBN
18542	1475	8	fish	fish	NN
18542	1475	9	into	into	IN
18542	1475	10	a	a	DT
18542	1475	11	pan	pan	NN
18542	1475	12	with	with	IN
18542	1475	13	two	two	CD
18542	1475	14	tablespoonfuls	tablespoonful	NNS
18542	1475	15	of	of	IN
18542	1475	16	butter	butter	NN
18542	1475	17	,	,	,
18542	1475	18	the	the	DT
18542	1475	19	juice	juice	NN
18542	1475	20	of	of	IN
18542	1475	21	a	a	DT
18542	1475	22	lemon	lemon	NN
18542	1475	23	,	,	,
18542	1475	24	and	and	CC
18542	1475	25	salt	salt	NN
18542	1475	26	and	and	CC
18542	1475	27	pepper	pepper	NN
18542	1475	28	to	to	IN
18542	1475	29	season	season	NN
18542	1475	30	.	.	.
18542	1476	1	Add	add	VB
18542	1476	2	one	one	CD
18542	1476	3	cupful	cupful	NN
18542	1476	4	each	each	DT
18542	1476	5	of	of	IN
18542	1476	6	water	water	NN
18542	1476	7	and	and	CC
18542	1476	8	white	white	JJ
18542	1476	9	wine	wine	NN
18542	1476	10	,	,	,
18542	1476	11	cover	cover	NN
18542	1476	12	and	and	CC
18542	1476	13	[	[	-LRB-
18542	1476	14	Page	page	NN
18542	1476	15	141	141	CD
18542	1476	16	]	]	-RRB-
18542	1476	17	cook	cook	NN
18542	1476	18	for	for	IN
18542	1476	19	half	half	PDT
18542	1476	20	an	an	DT
18542	1476	21	hour	hour	NN
18542	1476	22	.	.	.
18542	1477	1	Drain	drain	VB
18542	1477	2	the	the	DT
18542	1477	3	fish	fish	NN
18542	1477	4	,	,	,
18542	1477	5	thicken	thicken	VB
18542	1477	6	the	the	DT
18542	1477	7	sauce	sauce	NN
18542	1477	8	with	with	IN
18542	1477	9	a	a	DT
18542	1477	10	tablespoonful	tablespoonful	NN
18542	1477	11	of	of	IN
18542	1477	12	flour	flour	NN
18542	1477	13	cooked	cook	VBN
18542	1477	14	in	in	IN
18542	1477	15	butter	butter	NN
18542	1477	16	,	,	,
18542	1477	17	boil	boil	NN
18542	1477	18	,	,	,
18542	1477	19	strain	strain	VB
18542	1477	20	,	,	,
18542	1477	21	add	add	VB
18542	1477	22	two	two	CD
18542	1477	23	tablespoonfuls	tablespoonful	NNS
18542	1477	24	of	of	IN
18542	1477	25	butter	butter	NN
18542	1477	26	,	,	,
18542	1477	27	and	and	CC
18542	1477	28	two	two	CD
18542	1477	29	tablespoonfuls	tablespoonful	NNS
18542	1477	30	of	of	IN
18542	1477	31	chopped	chop	VBN
18542	1477	32	parsley	parsley	NN
18542	1477	33	,	,	,
18542	1477	34	pour	pour	VB
18542	1477	35	over	over	IN
18542	1477	36	the	the	DT
18542	1477	37	fish	fish	NN
18542	1477	38	,	,	,
18542	1477	39	and	and	CC
18542	1477	40	serve	serve	VB
18542	1477	41	.	.	.
18542	1478	1	FLOUNDER	FLOUNDER	NNP
18542	1478	2	À	À	NNP
18542	1478	3	LA	LA	NNP
18542	1478	4	FRANÇAISE	FRANÇAISE	NNP
18542	1478	5	Cover	Cover	NNP
18542	1478	6	a	a	DT
18542	1478	7	flounder	flounder	NN
18542	1478	8	with	with	IN
18542	1478	9	white	white	JJ
18542	1478	10	wine	wine	NN
18542	1478	11	,	,	,
18542	1478	12	sprinkle	sprinkle	VB
18542	1478	13	with	with	IN
18542	1478	14	salt	salt	NN
18542	1478	15	and	and	CC
18542	1478	16	pepper	pepper	NN
18542	1478	17	,	,	,
18542	1478	18	add	add	VB
18542	1478	19	a	a	DT
18542	1478	20	bunch	bunch	NN
18542	1478	21	of	of	IN
18542	1478	22	parsley	parsley	NN
18542	1478	23	,	,	,
18542	1478	24	a	a	DT
18542	1478	25	few	few	JJ
18542	1478	26	chives	chive	NNS
18542	1478	27	,	,	,
18542	1478	28	a	a	DT
18542	1478	29	bay	bay	NN
18542	1478	30	-	-	HYPH
18542	1478	31	leaf	leaf	NN
18542	1478	32	,	,	,
18542	1478	33	and	and	CC
18542	1478	34	a	a	DT
18542	1478	35	little	little	JJ
18542	1478	36	chopped	chopped	JJ
18542	1478	37	onion	onion	NN
18542	1478	38	.	.	.
18542	1479	1	Boil	Boil	NNP
18542	1479	2	for	for	IN
18542	1479	3	ten	ten	CD
18542	1479	4	minutes	minute	NNS
18542	1479	5	.	.	.
18542	1480	1	Take	take	VB
18542	1480	2	up	up	RP
18542	1480	3	the	the	DT
18542	1480	4	fish	fish	NN
18542	1480	5	carefully	carefully	RB
18542	1480	6	,	,	,
18542	1480	7	rub	rub	VB
18542	1480	8	the	the	DT
18542	1480	9	sauce	sauce	NN
18542	1480	10	through	through	IN
18542	1480	11	a	a	DT
18542	1480	12	sieve	sieve	NN
18542	1480	13	,	,	,
18542	1480	14	thicken	thicken	VBN
18542	1480	15	with	with	IN
18542	1480	16	a	a	DT
18542	1480	17	tablespoonful	tablespoonful	NN
18542	1480	18	of	of	IN
18542	1480	19	flour	flour	NN
18542	1480	20	rubbed	rub	VBN
18542	1480	21	smooth	smooth	JJ
18542	1480	22	with	with	IN
18542	1480	23	half	half	PDT
18542	1480	24	a	a	DT
18542	1480	25	cupful	cupful	NN
18542	1480	26	of	of	IN
18542	1480	27	butter	butter	NN
18542	1480	28	,	,	,
18542	1480	29	bring	bring	VB
18542	1480	30	to	to	IN
18542	1480	31	the	the	DT
18542	1480	32	boil	boil	NN
18542	1480	33	,	,	,
18542	1480	34	pour	pour	VBP
18542	1480	35	over	over	IN
18542	1480	36	the	the	DT
18542	1480	37	fish	fish	NN
18542	1480	38	,	,	,
18542	1480	39	and	and	CC
18542	1480	40	serve	serve	VB
18542	1480	41	.	.	.
18542	1481	1	FLOUNDER	FLOUNDER	NNP
18542	1481	2	À	À	NNP
18542	1481	3	LA	LA	NNP
18542	1481	4	JANIN	JANIN	NNP
18542	1481	5	Fill	fill	VBP
18542	1481	6	a	a	DT
18542	1481	7	flounder	flounder	NN
18542	1481	8	with	with	IN
18542	1481	9	seasoned	seasoned	JJ
18542	1481	10	crumbs	crumb	NNS
18542	1481	11	mixed	mix	VBN
18542	1481	12	with	with	IN
18542	1481	13	chopped	chop	VBN
18542	1481	14	mushrooms	mushroom	NNS
18542	1481	15	,	,	,
18542	1481	16	shallots	shallot	NNS
18542	1481	17	,	,	,
18542	1481	18	and	and	CC
18542	1481	19	parsley	parsley	NN
18542	1481	20	.	.	.
18542	1482	1	Put	put	VB
18542	1482	2	on	on	RP
18542	1482	3	a	a	DT
18542	1482	4	buttered	butter	VBN
18542	1482	5	baking	baking	NN
18542	1482	6	-	-	HYPH
18542	1482	7	dish	dish	NN
18542	1482	8	,	,	,
18542	1482	9	season	season	NN
18542	1482	10	with	with	IN
18542	1482	11	salt	salt	NN
18542	1482	12	and	and	CC
18542	1482	13	pepper	pepper	NN
18542	1482	14	,	,	,
18542	1482	15	dot	dot	NN
18542	1482	16	with	with	IN
18542	1482	17	butter	butter	NN
18542	1482	18	,	,	,
18542	1482	19	and	and	CC
18542	1482	20	pour	pour	VB
18542	1482	21	over	over	IN
18542	1482	22	half	half	PDT
18542	1482	23	a	a	DT
18542	1482	24	cupful	cupful	JJ
18542	1482	25	each	each	DT
18542	1482	26	of	of	IN
18542	1482	27	Sherry	Sherry	NNP
18542	1482	28	and	and	CC
18542	1482	29	oyster	oyster	JJ
18542	1482	30	liquor	liquor	NN
18542	1482	31	.	.	.
18542	1483	1	Bake	bake	VB
18542	1483	2	until	until	IN
18542	1483	3	done	do	VBN
18542	1483	4	,	,	,
18542	1483	5	basting	baste	VBG
18542	1483	6	as	as	IN
18542	1483	7	required	require	VBN
18542	1483	8	.	.	.
18542	1484	1	Take	take	VB
18542	1484	2	up	up	RP
18542	1484	3	the	the	DT
18542	1484	4	fish	fish	NN
18542	1484	5	,	,	,
18542	1484	6	add	add	VB
18542	1484	7	a	a	DT
18542	1484	8	cupful	cupful	NN
18542	1484	9	of	of	IN
18542	1484	10	stock	stock	NN
18542	1484	11	to	to	IN
18542	1484	12	the	the	DT
18542	1484	13	sauce	sauce	NN
18542	1484	14	,	,	,
18542	1484	15	and	and	CC
18542	1484	16	thicken	thicken	VBN
18542	1484	17	with	with	IN
18542	1484	18	browned	brown	VBN
18542	1484	19	flour	flour	NN
18542	1484	20	.	.	.
18542	1485	1	Add	add	VB
18542	1485	2	two	two	CD
18542	1485	3	tablespoonfuls	tablespoonful	NNS
18542	1485	4	of	of	IN
18542	1485	5	butter	butter	NN
18542	1485	6	and	and	CC
18542	1485	7	a	a	DT
18542	1485	8	little	little	JJ
18542	1485	9	lemon	lemon	NN
18542	1485	10	-	-	HYPH
18542	1485	11	juice	juice	NN
18542	1485	12	.	.	.
18542	1486	1	Strain	strain	VB
18542	1486	2	over	over	IN
18542	1486	3	the	the	DT
18542	1486	4	fish	fish	NN
18542	1486	5	and	and	CC
18542	1486	6	garnish	garnish	VB
18542	1486	7	with	with	IN
18542	1486	8	parboiled	parboiled	JJ
18542	1486	9	oysters	oyster	NNS
18542	1486	10	.	.	.
18542	1487	1	[	[	-LRB-
18542	1487	2	Page	page	NN
18542	1487	3	142	142	CD
18542	1487	4	]	]	-RRB-
18542	1487	5	FLOUNDER	FLOUNDER	NNP
18542	1487	6	À	À	NNP
18542	1487	7	LA	LA	NNP
18542	1487	8	PROVENÇALE	PROVENÇALE	NNP
18542	1487	9	Clean	clean	JJ
18542	1487	10	two	two	CD
18542	1487	11	flounders	flounder	NNS
18542	1487	12	and	and	CC
18542	1487	13	let	let	VBD
18542	1487	14	stand	stand	VB
18542	1487	15	for	for	IN
18542	1487	16	four	four	CD
18542	1487	17	hours	hour	NNS
18542	1487	18	in	in	IN
18542	1487	19	a	a	DT
18542	1487	20	marinade	marinade	NN
18542	1487	21	of	of	IN
18542	1487	22	olive	olive	JJ
18542	1487	23	-	-	HYPH
18542	1487	24	oil	oil	NN
18542	1487	25	and	and	CC
18542	1487	26	lemon	lemon	NN
18542	1487	27	-	-	HYPH
18542	1487	28	juice	juice	NN
18542	1487	29	,	,	,
18542	1487	30	seasoned	season	VBN
18542	1487	31	with	with	IN
18542	1487	32	salt	salt	NN
18542	1487	33	,	,	,
18542	1487	34	pepper	pepper	NN
18542	1487	35	,	,	,
18542	1487	36	onion	onion	NN
18542	1487	37	,	,	,
18542	1487	38	parsley	parsley	NN
18542	1487	39	,	,	,
18542	1487	40	thyme	thyme	NNS
18542	1487	41	,	,	,
18542	1487	42	bay	bay	NN
18542	1487	43	-	-	HYPH
18542	1487	44	leaves	leave	NNS
18542	1487	45	,	,	,
18542	1487	46	and	and	CC
18542	1487	47	bruised	bruise	VBN
18542	1487	48	garlic	garlic	NN
18542	1487	49	.	.	.
18542	1488	1	Put	put	VB
18542	1488	2	into	into	IN
18542	1488	3	a	a	DT
18542	1488	4	baking	baking	NN
18542	1488	5	-	-	HYPH
18542	1488	6	dish	dish	NN
18542	1488	7	with	with	IN
18542	1488	8	the	the	DT
18542	1488	9	seasoning	seasoning	NN
18542	1488	10	,	,	,
18542	1488	11	a	a	DT
18542	1488	12	teaspoonful	teaspoonful	NN
18542	1488	13	of	of	IN
18542	1488	14	butter	butter	NN
18542	1488	15	and	and	CC
18542	1488	16	one	one	CD
18542	1488	17	cupful	cupful	JJ
18542	1488	18	each	each	DT
18542	1488	19	of	of	IN
18542	1488	20	stock	stock	NN
18542	1488	21	and	and	CC
18542	1488	22	white	white	JJ
18542	1488	23	wine	wine	NN
18542	1488	24	.	.	.
18542	1489	1	Bake	bake	VB
18542	1489	2	for	for	IN
18542	1489	3	half	half	PDT
18542	1489	4	an	an	DT
18542	1489	5	hour	hour	NN
18542	1489	6	,	,	,
18542	1489	7	basting	baste	VBG
18542	1489	8	as	as	IN
18542	1489	9	needed	need	VBN
18542	1489	10	.	.	.
18542	1490	1	Drain	drain	NN
18542	1490	2	,	,	,
18542	1490	3	strain	strain	NN
18542	1490	4	,	,	,
18542	1490	5	and	and	CC
18542	1490	6	skim	skim	VB
18542	1490	7	the	the	DT
18542	1490	8	sauce	sauce	NN
18542	1490	9	,	,	,
18542	1490	10	thicken	thicken	VBN
18542	1490	11	with	with	IN
18542	1490	12	butter	butter	NN
18542	1490	13	and	and	CC
18542	1490	14	flour	flour	NN
18542	1490	15	,	,	,
18542	1490	16	take	take	VB
18542	1490	17	from	from	IN
18542	1490	18	the	the	DT
18542	1490	19	fire	fire	NN
18542	1490	20	,	,	,
18542	1490	21	add	add	VB
18542	1490	22	the	the	DT
18542	1490	23	yolks	yolk	NNS
18542	1490	24	of	of	IN
18542	1490	25	four	four	CD
18542	1490	26	eggs	egg	NNS
18542	1490	27	well	well	RB
18542	1490	28	beaten	beat	VBN
18542	1490	29	and	and	CC
18542	1490	30	lemon	lemon	NN
18542	1490	31	-	-	HYPH
18542	1490	32	juice	juice	NN
18542	1490	33	to	to	TO
18542	1490	34	taste	taste	VB
18542	1490	35	.	.	.
18542	1491	1	Season	season	NN
18542	1491	2	with	with	IN
18542	1491	3	red	red	JJ
18542	1491	4	pepper	pepper	NN
18542	1491	5	and	and	CC
18542	1491	6	minced	mince	VBD
18542	1491	7	parsley	parsley	NN
18542	1491	8	,	,	,
18542	1491	9	pour	pour	VB
18542	1491	10	over	over	IN
18542	1491	11	the	the	DT
18542	1491	12	fish	fish	NN
18542	1491	13	,	,	,
18542	1491	14	and	and	CC
18542	1491	15	serve	serve	VB
18542	1491	16	.	.	.
18542	1492	1	BREADED	breaded	JJ
18542	1492	2	TURBANS	turbans	NN
18542	1492	3	OF	of	IN
18542	1492	4	FLOUNDER	FLOUNDER	NNP
18542	1492	5	Fillet	Fillet	NNP
18542	1492	6	three	three	CD
18542	1492	7	flounders	flounder	NNS
18542	1492	8	,	,	,
18542	1492	9	season	season	NN
18542	1492	10	with	with	IN
18542	1492	11	salt	salt	NN
18542	1492	12	and	and	CC
18542	1492	13	pepper	pepper	NN
18542	1492	14	,	,	,
18542	1492	15	dip	dip	NN
18542	1492	16	into	into	IN
18542	1492	17	melted	melted	JJ
18542	1492	18	butter	butter	NN
18542	1492	19	,	,	,
18542	1492	20	roll	roll	VB
18542	1492	21	up	up	RP
18542	1492	22	and	and	CC
18542	1492	23	fasten	fasten	VB
18542	1492	24	with	with	IN
18542	1492	25	a	a	DT
18542	1492	26	toothpick	toothpick	NN
18542	1492	27	.	.	.
18542	1493	1	Dip	dip	VB
18542	1493	2	into	into	IN
18542	1493	3	egg	egg	NN
18542	1493	4	and	and	CC
18542	1493	5	crumbs	crumb	NNS
18542	1493	6	and	and	CC
18542	1493	7	fry	fry	VB
18542	1493	8	in	in	IN
18542	1493	9	deep	deep	JJ
18542	1493	10	fat	fat	NN
18542	1493	11	.	.	.
18542	1494	1	Serve	serve	VB
18542	1494	2	with	with	IN
18542	1494	3	Tartar	Tartar	NNP
18542	1494	4	Sauce	Sauce	NNP
18542	1494	5	.	.	.
18542	1495	1	TURBANS	turbans	NN
18542	1495	2	OF	of	IN
18542	1495	3	FLOUNDER	FLOUNDER	NNP
18542	1495	4	WITH	with	IN
18542	1495	5	ANCHOVIES	anchovy	NNS
18542	1495	6	Drain	drain	VBP
18542	1495	7	a	a	DT
18542	1495	8	bottle	bottle	NN
18542	1495	9	of	of	IN
18542	1495	10	anchovies	anchovy	NNS
18542	1495	11	from	from	IN
18542	1495	12	the	the	DT
18542	1495	13	oil	oil	NN
18542	1495	14	.	.	.
18542	1496	1	Mix	mix	VB
18542	1496	2	with	with	IN
18542	1496	3	two	two	CD
18542	1496	4	tablespoonfuls	tablespoonful	NNS
18542	1496	5	of	of	IN
18542	1496	6	butter	butter	NN
18542	1496	7	,	,	,
18542	1496	8	half	half	PDT
18542	1496	9	a	a	DT
18542	1496	10	cupful	cupful	NN
18542	1496	11	of	of	IN
18542	1496	12	stock	stock	NN
18542	1496	13	,	,	,
18542	1496	14	a	a	DT
18542	1496	15	tablespoonful	tablespoonful	JJ
18542	1496	16	of	of	IN
18542	1496	17	lemon	lemon	NN
18542	1496	18	-	-	HYPH
18542	1496	19	juice	juice	NN
18542	1496	20	,	,	,
18542	1496	21	and	and	CC
18542	1496	22	salt	salt	NN
18542	1496	23	and	and	CC
18542	1496	24	pepper	pepper	NN
18542	1496	25	to	to	IN
18542	1496	26	season	season	NN
18542	1496	27	.	.	.
18542	1497	1	Pound	pound	NN
18542	1497	2	to	to	IN
18542	1497	3	a	a	DT
18542	1497	4	paste	paste	NN
18542	1497	5	,	,	,
18542	1497	6	and	and	CC
18542	1497	7	add	add	VB
18542	1497	8	the	the	DT
18542	1497	9	yolks	yolk	NNS
18542	1497	10	of	of	IN
18542	1497	11	two	two	CD
18542	1497	12	raw	raw	JJ
18542	1497	13	eggs	egg	NNS
18542	1497	14	.	.	.
18542	1498	1	Prepare	prepare	VB
18542	1498	2	the	the	DT
18542	1498	3	fillets	fillet	NNS
18542	1498	4	of	of	IN
18542	1498	5	flounder	flounder	NN
18542	1498	6	according	accord	VBG
18542	1498	7	to	to	IN
18542	1498	8	[	[	-LRB-
18542	1498	9	Page	page	NN
18542	1498	10	143	143	CD
18542	1498	11	]	]	-RRB-
18542	1498	12	directions	direction	NNS
18542	1498	13	given	give	VBN
18542	1498	14	in	in	IN
18542	1498	15	the	the	DT
18542	1498	16	preceding	precede	VBG
18542	1498	17	recipe	recipe	NN
18542	1498	18	.	.	.
18542	1499	1	Spread	Spread	VBN
18542	1499	2	with	with	IN
18542	1499	3	the	the	DT
18542	1499	4	forcemeat	forcemeat	NN
18542	1499	5	,	,	,
18542	1499	6	roll	roll	VB
18542	1499	7	up	up	RP
18542	1499	8	,	,	,
18542	1499	9	and	and	CC
18542	1499	10	pin	pin	VB
18542	1499	11	with	with	IN
18542	1499	12	toothpicks	toothpick	NNS
18542	1499	13	.	.	.
18542	1500	1	Roll	roll	VB
18542	1500	2	in	in	IN
18542	1500	3	melted	melted	JJ
18542	1500	4	butter	butter	NN
18542	1500	5	,	,	,
18542	1500	6	then	then	RB
18542	1500	7	in	in	IN
18542	1500	8	flour	flour	NN
18542	1500	9	,	,	,
18542	1500	10	and	and	CC
18542	1500	11	bake	bake	VB
18542	1500	12	in	in	RP
18542	1500	13	a	a	DT
18542	1500	14	hot	hot	JJ
18542	1500	15	oven	oven	NN
18542	1500	16	for	for	IN
18542	1500	17	twenty	twenty	CD
18542	1500	18	minutes	minute	NNS
18542	1500	19	.	.	.
18542	1501	1	TURBANS	turbans	NN
18542	1501	2	OF	of	IN
18542	1501	3	FLOUNDER	FLOUNDER	NNP
18542	1501	4	WITH	with	IN
18542	1501	5	OYSTERS	oyster	NNS
18542	1501	6	Prepare	Prepare	NNP
18542	1501	7	according	accord	VBG
18542	1501	8	to	to	IN
18542	1501	9	directions	direction	NNS
18542	1501	10	given	give	VBN
18542	1501	11	above	above	RB
18542	1501	12	,	,	,
18542	1501	13	stuffing	stuff	VBG
18542	1501	14	with	with	IN
18542	1501	15	chopped	chopped	JJ
18542	1501	16	oysters	oyster	NNS
18542	1501	17	and	and	CC
18542	1501	18	seasoned	seasoned	JJ
18542	1501	19	crumbs	crumb	NNS
18542	1501	20	.	.	.
18542	1502	1	FRICASSÉE	FRICASSÉE	NNP
18542	1502	2	OF	of	IN
18542	1502	3	FLOUNDER	FLOUNDER	NNP
18542	1502	4	Clean	clean	VBP
18542	1502	5	the	the	DT
18542	1502	6	flounders	flounder	NNS
18542	1502	7	,	,	,
18542	1502	8	cut	cut	VBN
18542	1502	9	into	into	IN
18542	1502	10	convenient	convenient	JJ
18542	1502	11	pieces	piece	NNS
18542	1502	12	,	,	,
18542	1502	13	season	season	NN
18542	1502	14	with	with	IN
18542	1502	15	salt	salt	NN
18542	1502	16	,	,	,
18542	1502	17	dredge	dredge	NN
18542	1502	18	with	with	IN
18542	1502	19	flour	flour	NN
18542	1502	20	,	,	,
18542	1502	21	and	and	CC
18542	1502	22	fry	fry	VB
18542	1502	23	in	in	IN
18542	1502	24	boiling	boil	VBG
18542	1502	25	fat	fat	NN
18542	1502	26	.	.	.
18542	1503	1	Chop	chop	VB
18542	1503	2	a	a	DT
18542	1503	3	dozen	dozen	NN
18542	1503	4	oysters	oyster	NNS
18542	1503	5	,	,	,
18542	1503	6	and	and	CC
18542	1503	7	put	put	VBD
18542	1503	8	into	into	IN
18542	1503	9	a	a	DT
18542	1503	10	saucepan	saucepan	NN
18542	1503	11	with	with	IN
18542	1503	12	their	-PRON-	PRP$
18542	1503	13	liquor	liquor	NN
18542	1503	14	,	,	,
18542	1503	15	one	one	CD
18542	1503	16	cupful	cupful	NN
18542	1503	17	of	of	IN
18542	1503	18	white	white	JJ
18542	1503	19	wine	wine	NN
18542	1503	20	,	,	,
18542	1503	21	a	a	DT
18542	1503	22	tablespoonful	tablespoonful	NN
18542	1503	23	of	of	IN
18542	1503	24	anchovy	anchovy	JJ
18542	1503	25	paste	paste	NN
18542	1503	26	,	,	,
18542	1503	27	and	and	CC
18542	1503	28	salt	salt	NN
18542	1503	29	,	,	,
18542	1503	30	pepper	pepper	NN
18542	1503	31	,	,	,
18542	1503	32	and	and	CC
18542	1503	33	grated	grate	VBD
18542	1503	34	nutmeg	nutmeg	NNP
18542	1503	35	to	to	IN
18542	1503	36	season	season	NN
18542	1503	37	.	.	.
18542	1504	1	Bring	bring	VB
18542	1504	2	to	to	IN
18542	1504	3	the	the	DT
18542	1504	4	boil	boil	NN
18542	1504	5	,	,	,
18542	1504	6	pour	pour	VBP
18542	1504	7	over	over	IN
18542	1504	8	the	the	DT
18542	1504	9	fish	fish	NN
18542	1504	10	,	,	,
18542	1504	11	and	and	CC
18542	1504	12	serve	serve	VB
18542	1504	13	.	.	.
18542	1505	1	FRIED	FRIED	NNP
18542	1505	2	FLOUNDER	FLOUNDER	NNP
18542	1505	3	Prepare	prepare	VB
18542	1505	4	the	the	DT
18542	1505	5	fish	fish	NN
18542	1505	6	according	accord	VBG
18542	1505	7	to	to	IN
18542	1505	8	directions	direction	NNS
18542	1505	9	given	give	VBN
18542	1505	10	in	in	IN
18542	1505	11	the	the	DT
18542	1505	12	preceding	precede	VBG
18542	1505	13	recipe	recipe	NN
18542	1505	14	.	.	.
18542	1506	1	Sprinkle	sprinkle	VB
18542	1506	2	with	with	IN
18542	1506	3	salt	salt	NN
18542	1506	4	and	and	CC
18542	1506	5	pepper	pepper	NN
18542	1506	6	,	,	,
18542	1506	7	dip	dip	NN
18542	1506	8	into	into	IN
18542	1506	9	milk	milk	NN
18542	1506	10	,	,	,
18542	1506	11	then	then	RB
18542	1506	12	into	into	IN
18542	1506	13	flour	flour	NN
18542	1506	14	,	,	,
18542	1506	15	and	and	CC
18542	1506	16	sauté	sauté	NN
18542	1506	17	in	in	IN
18542	1506	18	pork	pork	NN
18542	1506	19	fat	fat	NN
18542	1506	20	.	.	.
18542	1507	1	Or	or	CC
18542	1507	2	,	,	,
18542	1507	3	dip	dip	NN
18542	1507	4	in	in	IN
18542	1507	5	beaten	beat	VBN
18542	1507	6	egg	egg	NN
18542	1507	7	[	[	-LRB-
18542	1507	8	Page	page	NN
18542	1507	9	144	144	CD
18542	1507	10	]	]	-RRB-
18542	1507	11	and	and	CC
18542	1507	12	bread	bread	NN
18542	1507	13	-	-	HYPH
18542	1507	14	crumbs	crumb	NNS
18542	1507	15	and	and	CC
18542	1507	16	fry	fry	VB
18542	1507	17	in	in	IN
18542	1507	18	deep	deep	JJ
18542	1507	19	fat	fat	NN
18542	1507	20	.	.	.
18542	1508	1	Garnish	garnish	VB
18542	1508	2	with	with	IN
18542	1508	3	lemon	lemon	NN
18542	1508	4	and	and	CC
18542	1508	5	parsley	parsley	NN
18542	1508	6	.	.	.
18542	1509	1	FRIED	FRIED	NNP
18542	1509	2	FILLETS	FILLETS	NNP
18542	1509	3	OF	of	IN
18542	1509	4	FLOUNDER	FLOUNDER	NNP
18542	1509	5	Prepare	prepare	VB
18542	1509	6	the	the	DT
18542	1509	7	fillets	fillet	NNS
18542	1509	8	according	accord	VBG
18542	1509	9	to	to	IN
18542	1509	10	directions	direction	NNS
18542	1509	11	given	give	VBN
18542	1509	12	in	in	IN
18542	1509	13	the	the	DT
18542	1509	14	preceding	precede	VBG
18542	1509	15	recipe	recipe	NN
18542	1509	16	.	.	.
18542	1510	1	Keep	keep	VB
18542	1510	2	in	in	IN
18542	1510	3	a	a	DT
18542	1510	4	cold	cold	JJ
18542	1510	5	place	place	NN
18542	1510	6	for	for	IN
18542	1510	7	half	half	PDT
18542	1510	8	an	an	DT
18542	1510	9	hour	hour	NN
18542	1510	10	,	,	,
18542	1510	11	fry	fry	VB
18542	1510	12	in	in	IN
18542	1510	13	deep	deep	JJ
18542	1510	14	fat	fat	NN
18542	1510	15	,	,	,
18542	1510	16	and	and	CC
18542	1510	17	serve	serve	VB
18542	1510	18	with	with	IN
18542	1510	19	Tartar	Tartar	NNP
18542	1510	20	Sauce	Sauce	NNP
18542	1510	21	.	.	.
18542	1511	1	FILLETS	FILLETS	NNP
18542	1511	2	OF	of	IN
18542	1511	3	FLOUNDER	FLOUNDER	NNP
18542	1511	4	AU	AU	NNP
18542	1511	5	GRATIN	GRATIN	NNP
18542	1511	6	Cook	Cook	NNP
18542	1511	7	together	together	RB
18542	1511	8	three	three	CD
18542	1511	9	tablespoonfuls	tablespoonful	NNS
18542	1511	10	of	of	IN
18542	1511	11	butter	butter	NN
18542	1511	12	,	,	,
18542	1511	13	one	one	CD
18542	1511	14	tablespoonful	tablespoonful	NN
18542	1511	15	of	of	IN
18542	1511	16	flour	flour	NN
18542	1511	17	,	,	,
18542	1511	18	a	a	DT
18542	1511	19	slice	slice	NN
18542	1511	20	of	of	IN
18542	1511	21	onion	onion	NN
18542	1511	22	,	,	,
18542	1511	23	and	and	CC
18542	1511	24	a	a	DT
18542	1511	25	bay	bay	NN
18542	1511	26	-	-	HYPH
18542	1511	27	leaf	leaf	NN
18542	1511	28	.	.	.
18542	1512	1	Add	add	VB
18542	1512	2	two	two	CD
18542	1512	3	cupfuls	cupful	NNS
18542	1512	4	of	of	IN
18542	1512	5	chicken	chicken	NN
18542	1512	6	stock	stock	NN
18542	1512	7	and	and	CC
18542	1512	8	cook	cook	NN
18542	1512	9	until	until	IN
18542	1512	10	thick	thick	JJ
18542	1512	11	,	,	,
18542	1512	12	stirring	stir	VBG
18542	1512	13	constantly	constantly	RB
18542	1512	14	.	.	.
18542	1513	1	Strain	strain	VB
18542	1513	2	,	,	,
18542	1513	3	and	and	CC
18542	1513	4	add	add	VB
18542	1513	5	a	a	DT
18542	1513	6	tablespoonful	tablespoonful	NN
18542	1513	7	of	of	IN
18542	1513	8	lemon	lemon	NN
18542	1513	9	-	-	HYPH
18542	1513	10	juice	juice	NN
18542	1513	11	.	.	.
18542	1514	1	Dip	dip	VB
18542	1514	2	the	the	DT
18542	1514	3	fillets	fillet	NNS
18542	1514	4	of	of	IN
18542	1514	5	fish	fish	NN
18542	1514	6	into	into	IN
18542	1514	7	melted	melted	JJ
18542	1514	8	butter	butter	NN
18542	1514	9	,	,	,
18542	1514	10	season	season	NN
18542	1514	11	with	with	IN
18542	1514	12	salt	salt	NN
18542	1514	13	and	and	CC
18542	1514	14	pepper	pepper	NN
18542	1514	15	,	,	,
18542	1514	16	cover	cover	VBP
18542	1514	17	with	with	IN
18542	1514	18	sauce	sauce	NN
18542	1514	19	and	and	CC
18542	1514	20	bread	bread	NN
18542	1514	21	-	-	HYPH
18542	1514	22	crumbs	crumb	NNS
18542	1514	23	.	.	.
18542	1515	1	Bake	bake	VB
18542	1515	2	for	for	IN
18542	1515	3	twenty	twenty	CD
18542	1515	4	minutes	minute	NNS
18542	1515	5	in	in	IN
18542	1515	6	a	a	DT
18542	1515	7	very	very	RB
18542	1515	8	hot	hot	JJ
18542	1515	9	oven	oven	NN
18542	1515	10	.	.	.
18542	1516	1	FILLETS	FILLETS	NNP
18542	1516	2	OF	of	IN
18542	1516	3	FLOUNDER	FLOUNDER	NNP
18542	1516	4	À	À	NNP
18542	1516	5	LA	LA	NNP
18542	1516	6	LYONS	LYONS	NNP
18542	1516	7	Bone	Bone	NNP
18542	1516	8	the	the	DT
18542	1516	9	fish	fish	NN
18542	1516	10	and	and	CC
18542	1516	11	cut	cut	VBD
18542	1516	12	into	into	IN
18542	1516	13	fillets	fillet	NNS
18542	1516	14	.	.	.
18542	1517	1	Wash	wash	VB
18542	1517	2	in	in	IN
18542	1517	3	cold	cold	JJ
18542	1517	4	salted	salt	VBN
18542	1517	5	water	water	NN
18542	1517	6	and	and	CC
18542	1517	7	wipe	wipe	NN
18542	1517	8	dry	dry	JJ
18542	1517	9	.	.	.
18542	1518	1	Dip	dip	VB
18542	1518	2	in	in	IN
18542	1518	3	egg	egg	NN
18542	1518	4	and	and	CC
18542	1518	5	seasoned	season	VBN
18542	1518	6	bread	bread	NN
18542	1518	7	-	-	HYPH
18542	1518	8	crumbs	crumb	NNS
18542	1518	9	,	,	,
18542	1518	10	and	and	CC
18542	1518	11	fry	fry	VB
18542	1518	12	in	in	IN
18542	1518	13	hot	hot	JJ
18542	1518	14	drippings	dripping	NNS
18542	1518	15	.	.	.
18542	1519	1	Serve	serve	VB
18542	1519	2	with	with	IN
18542	1519	3	melted	melted	JJ
18542	1519	4	butter	butter	NN
18542	1519	5	,	,	,
18542	1519	6	lemon	lemon	NN
18542	1519	7	-	-	HYPH
18542	1519	8	juice	juice	NN
18542	1519	9	,	,	,
18542	1519	10	and	and	CC
18542	1519	11	minced	mince	VBD
18542	1519	12	parsley	parsley	NN
18542	1519	13	,	,	,
18542	1519	14	or	or	CC
18542	1519	15	Tomato	Tomato	NNP
18542	1519	16	Sauce	Sauce	NNP
18542	1519	17	,	,	,
18542	1519	18	or	or	CC
18542	1519	19	a	a	DT
18542	1519	20	sauce	sauce	NN
18542	1519	21	made	make	VBN
18542	1519	22	as	as	IN
18542	1519	23	follows	follow	VBZ
18542	1519	24	:	:	:
18542	1519	25	Cook	cook	VB
18542	1519	26	together	together	RB
18542	1519	27	one	one	CD
18542	1519	28	tablespoonful	tablespoonful	JJ
18542	1519	29	each	each	DT
18542	1519	30	of	of	IN
18542	1519	31	butter	butter	NN
18542	1519	32	and	and	CC
18542	1519	33	flour	flour	NN
18542	1519	34	and	and	CC
18542	1519	35	thicken	thicken	NN
18542	1519	36	with	with	IN
18542	1519	37	it	-PRON-	PRP
18542	1519	38	a	a	DT
18542	1519	39	cupful	cupful	JJ
18542	1519	40	[	[	-LRB-
18542	1519	41	Page	page	NN
18542	1519	42	145	145	CD
18542	1519	43	]	]	-RRB-
18542	1519	44	of	of	IN
18542	1519	45	cream	cream	NN
18542	1519	46	or	or	CC
18542	1519	47	milk	milk	NN
18542	1519	48	.	.	.
18542	1520	1	Add	add	VB
18542	1520	2	a	a	DT
18542	1520	3	tablespoonful	tablespoonful	JJ
18542	1520	4	each	each	DT
18542	1520	5	of	of	IN
18542	1520	6	lemon	lemon	NN
18542	1520	7	-	-	HYPH
18542	1520	8	juice	juice	NN
18542	1520	9	chopped	chop	VBD
18542	1520	10	pickles	pickle	NNS
18542	1520	11	,	,	,
18542	1520	12	and	and	CC
18542	1520	13	capers	caper	NNS
18542	1520	14	,	,	,
18542	1520	15	a	a	DT
18542	1520	16	teaspoonful	teaspoonful	JJ
18542	1520	17	each	each	DT
18542	1520	18	of	of	IN
18542	1520	19	minced	mince	VBN
18542	1520	20	parsley	parsley	NN
18542	1520	21	and	and	CC
18542	1520	22	mustard	mustard	NN
18542	1520	23	,	,	,
18542	1520	24	and	and	CC
18542	1520	25	the	the	DT
18542	1520	26	mashed	mash	VBN
18542	1520	27	yolk	yolk	NN
18542	1520	28	of	of	IN
18542	1520	29	a	a	DT
18542	1520	30	hard	hard	RB
18542	1520	31	-	-	HYPH
18542	1520	32	boiled	boil	VBN
18542	1520	33	egg	egg	NN
18542	1520	34	.	.	.
18542	1521	1	Beat	beat	VB
18542	1521	2	thoroughly	thoroughly	RB
18542	1521	3	together	together	RB
18542	1521	4	and	and	CC
18542	1521	5	serve	serve	VB
18542	1521	6	either	either	CC
18542	1521	7	hot	hot	JJ
18542	1521	8	or	or	CC
18542	1521	9	cold	cold	JJ
18542	1521	10	.	.	.
18542	1522	1	FILLETS	FILLETS	NNP
18542	1522	2	OF	of	IN
18542	1522	3	FLOUNDER	FLOUNDER	NNP
18542	1522	4	À	À	NNP
18542	1522	5	LA	LA	NNP
18542	1522	6	NORMANDY	NORMANDY	NNP
18542	1522	7	Prepare	prepare	VB
18542	1522	8	the	the	DT
18542	1522	9	fillets	fillet	NNS
18542	1522	10	according	accord	VBG
18542	1522	11	to	to	IN
18542	1522	12	directions	direction	NNS
18542	1522	13	previously	previously	RB
18542	1522	14	given	give	VBN
18542	1522	15	,	,	,
18542	1522	16	and	and	CC
18542	1522	17	season	season	NN
18542	1522	18	with	with	IN
18542	1522	19	pepper	pepper	NN
18542	1522	20	and	and	CC
18542	1522	21	salt	salt	NN
18542	1522	22	.	.	.
18542	1523	1	Fry	fry	NN
18542	1523	2	a	a	DT
18542	1523	3	small	small	JJ
18542	1523	4	chopped	chop	VBN
18542	1523	5	onion	onion	NN
18542	1523	6	in	in	IN
18542	1523	7	butter	butter	NN
18542	1523	8	and	and	CC
18542	1523	9	add	add	VB
18542	1523	10	two	two	CD
18542	1523	11	chopped	chop	VBN
18542	1523	12	hard	hard	RB
18542	1523	13	-	-	HYPH
18542	1523	14	boiled	boil	VBN
18542	1523	15	eggs	egg	NNS
18542	1523	16	,	,	,
18542	1523	17	and	and	CC
18542	1523	18	one	one	CD
18542	1523	19	tablespoonful	tablespoonful	NN
18542	1523	20	of	of	IN
18542	1523	21	minced	mince	VBN
18542	1523	22	parsley	parsley	NN
18542	1523	23	.	.	.
18542	1524	1	Season	season	NN
18542	1524	2	with	with	IN
18542	1524	3	pepper	pepper	NN
18542	1524	4	and	and	CC
18542	1524	5	salt	salt	NN
18542	1524	6	,	,	,
18542	1524	7	add	add	VB
18542	1524	8	a	a	DT
18542	1524	9	tablespoonful	tablespoonful	NN
18542	1524	10	of	of	IN
18542	1524	11	butter	butter	NN
18542	1524	12	,	,	,
18542	1524	13	and	and	CC
18542	1524	14	cook	cook	VB
18542	1524	15	to	to	IN
18542	1524	16	a	a	DT
18542	1524	17	smooth	smooth	JJ
18542	1524	18	paste	paste	NN
18542	1524	19	.	.	.
18542	1525	1	Spread	spread	VB
18542	1525	2	the	the	DT
18542	1525	3	fillets	fillet	NNS
18542	1525	4	with	with	IN
18542	1525	5	this	this	DT
18542	1525	6	paste	paste	NN
18542	1525	7	,	,	,
18542	1525	8	put	put	VB
18542	1525	9	a	a	DT
18542	1525	10	parboiled	parboil	VBN
18542	1525	11	mussel	mussel	NN
18542	1525	12	on	on	IN
18542	1525	13	each	each	DT
18542	1525	14	one	one	NN
18542	1525	15	,	,	,
18542	1525	16	roll	roll	NN
18542	1525	17	and	and	CC
18542	1525	18	tie	tie	VB
18542	1525	19	with	with	IN
18542	1525	20	a	a	DT
18542	1525	21	string	string	NN
18542	1525	22	.	.	.
18542	1526	1	Add	add	VB
18542	1526	2	to	to	IN
18542	1526	3	the	the	DT
18542	1526	4	mussel	mussel	NNP
18542	1526	5	liquor	liquor	NN
18542	1526	6	one	one	CD
18542	1526	7	cupful	cupful	NN
18542	1526	8	of	of	IN
18542	1526	9	cream	cream	NN
18542	1526	10	and	and	CC
18542	1526	11	simmer	simmer	VB
18542	1526	12	the	the	DT
18542	1526	13	fillets	fillet	NNS
18542	1526	14	in	in	IN
18542	1526	15	it	-PRON-	PRP
18542	1526	16	for	for	IN
18542	1526	17	six	six	CD
18542	1526	18	minutes	minute	NNS
18542	1526	19	.	.	.
18542	1527	1	Take	take	VB
18542	1527	2	out	out	RP
18542	1527	3	and	and	CC
18542	1527	4	cut	cut	VB
18542	1527	5	the	the	DT
18542	1527	6	strings	string	NNS
18542	1527	7	.	.	.
18542	1528	1	Thicken	Thicken	NNP
18542	1528	2	the	the	DT
18542	1528	3	sauce	sauce	NN
18542	1528	4	with	with	IN
18542	1528	5	the	the	DT
18542	1528	6	yolks	yolk	NNS
18542	1528	7	of	of	IN
18542	1528	8	two	two	CD
18542	1528	9	eggs	egg	NNS
18542	1528	10	beaten	beat	VBN
18542	1528	11	with	with	IN
18542	1528	12	four	four	CD
18542	1528	13	tablespoonfuls	tablespoonful	NNS
18542	1528	14	of	of	IN
18542	1528	15	cream	cream	NN
18542	1528	16	,	,	,
18542	1528	17	add	add	VB
18542	1528	18	a	a	DT
18542	1528	19	teaspoonful	teaspoonful	NN
18542	1528	20	of	of	IN
18542	1528	21	butter	butter	NN
18542	1528	22	and	and	CC
18542	1528	23	a	a	DT
18542	1528	24	few	few	JJ
18542	1528	25	drops	drop	NNS
18542	1528	26	of	of	IN
18542	1528	27	lemon	lemon	NN
18542	1528	28	-	-	HYPH
18542	1528	29	juice	juice	NN
18542	1528	30	.	.	.
18542	1529	1	Add	add	VB
18542	1529	2	a	a	DT
18542	1529	3	few	few	JJ
18542	1529	4	parboiled	parboil	VBN
18542	1529	5	mussels	mussel	NNS
18542	1529	6	to	to	IN
18542	1529	7	the	the	DT
18542	1529	8	sauce	sauce	NN
18542	1529	9	,	,	,
18542	1529	10	reheat	reheat	VB
18542	1529	11	,	,	,
18542	1529	12	pour	pour	VBP
18542	1529	13	over	over	IN
18542	1529	14	the	the	DT
18542	1529	15	fish	fish	NN
18542	1529	16	,	,	,
18542	1529	17	and	and	CC
18542	1529	18	serve	serve	VB
18542	1529	19	.	.	.
18542	1530	1	STUFFED	stuffed	NN
18542	1530	2	FILLETS	FILLETS	NNP
18542	1530	3	OF	of	IN
18542	1530	4	FLOUNDER	FLOUNDER	NNP
18542	1530	5	--	--	:
18542	1530	6	I	-PRON-	PRP
18542	1530	7	Prepare	prepare	VBP
18542	1530	8	the	the	DT
18542	1530	9	fillets	fillet	NNS
18542	1530	10	according	accord	VBG
18542	1530	11	to	to	IN
18542	1530	12	directions	direction	NNS
18542	1530	13	[	[	-LRB-
18542	1530	14	Page	page	NN
18542	1530	15	146	146	CD
18542	1530	16	]	]	-RRB-
18542	1530	17	previously	previously	RB
18542	1530	18	given	give	VBN
18542	1530	19	,	,	,
18542	1530	20	season	season	NN
18542	1530	21	with	with	IN
18542	1530	22	salt	salt	NN
18542	1530	23	and	and	CC
18542	1530	24	pepper	pepper	NN
18542	1530	25	,	,	,
18542	1530	26	and	and	CC
18542	1530	27	dredge	dredge	NN
18542	1530	28	with	with	IN
18542	1530	29	flour	flour	NN
18542	1530	30	.	.	.
18542	1531	1	Put	put	VB
18542	1531	2	half	half	NN
18542	1531	3	of	of	IN
18542	1531	4	the	the	DT
18542	1531	5	fillets	fillet	NNS
18542	1531	6	into	into	IN
18542	1531	7	a	a	DT
18542	1531	8	buttered	butter	VBN
18542	1531	9	baking	baking	NN
18542	1531	10	-	-	HYPH
18542	1531	11	dish	dish	NN
18542	1531	12	.	.	.
18542	1532	1	Chop	chop	VB
18542	1532	2	together	together	RB
18542	1532	3	a	a	DT
18542	1532	4	button	button	NN
18542	1532	5	onion	onion	NN
18542	1532	6	,	,	,
18542	1532	7	a	a	DT
18542	1532	8	small	small	JJ
18542	1532	9	bunch	bunch	NN
18542	1532	10	of	of	IN
18542	1532	11	parsley	parsley	NN
18542	1532	12	,	,	,
18542	1532	13	half	half	PDT
18542	1532	14	a	a	DT
18542	1532	15	stalk	stalk	NN
18542	1532	16	of	of	IN
18542	1532	17	celery	celery	NN
18542	1532	18	and	and	CC
18542	1532	19	half	half	PDT
18542	1532	20	a	a	DT
18542	1532	21	can	can	NN
18542	1532	22	of	of	IN
18542	1532	23	mushrooms	mushroom	NNS
18542	1532	24	.	.	.
18542	1533	1	Mix	mix	VB
18542	1533	2	two	two	CD
18542	1533	3	tablespoonfuls	tablespoonful	NNS
18542	1533	4	of	of	IN
18542	1533	5	butter	butter	NN
18542	1533	6	with	with	IN
18542	1533	7	one	one	CD
18542	1533	8	teaspoonful	teaspoonful	NN
18542	1533	9	of	of	IN
18542	1533	10	flour	flour	NN
18542	1533	11	,	,	,
18542	1533	12	and	and	CC
18542	1533	13	add	add	VB
18542	1533	14	to	to	IN
18542	1533	15	the	the	DT
18542	1533	16	chopped	chopped	JJ
18542	1533	17	mixture	mixture	NN
18542	1533	18	with	with	IN
18542	1533	19	the	the	DT
18542	1533	20	yolks	yolk	NNS
18542	1533	21	of	of	IN
18542	1533	22	two	two	CD
18542	1533	23	raw	raw	JJ
18542	1533	24	eggs	egg	NNS
18542	1533	25	.	.	.
18542	1534	1	Season	season	NN
18542	1534	2	with	with	IN
18542	1534	3	salt	salt	NN
18542	1534	4	,	,	,
18542	1534	5	red	red	JJ
18542	1534	6	and	and	CC
18542	1534	7	black	black	JJ
18542	1534	8	pepper	pepper	NN
18542	1534	9	,	,	,
18542	1534	10	and	and	CC
18542	1534	11	mix	mix	VB
18542	1534	12	thoroughly	thoroughly	RB
18542	1534	13	.	.	.
18542	1535	1	Spread	spread	VB
18542	1535	2	the	the	DT
18542	1535	3	fillets	fillet	NNS
18542	1535	4	in	in	IN
18542	1535	5	the	the	DT
18542	1535	6	pan	pan	NN
18542	1535	7	with	with	IN
18542	1535	8	this	this	DT
18542	1535	9	stuffing	stuffing	NN
18542	1535	10	and	and	CC
18542	1535	11	lay	lie	VBD
18542	1535	12	the	the	DT
18542	1535	13	other	other	JJ
18542	1535	14	fillets	fillet	NNS
18542	1535	15	on	on	IN
18542	1535	16	top	top	NN
18542	1535	17	.	.	.
18542	1536	1	Cover	cover	VB
18542	1536	2	with	with	IN
18542	1536	3	buttered	butter	VBN
18542	1536	4	paper	paper	NN
18542	1536	5	and	and	CC
18542	1536	6	cook	cook	NN
18542	1536	7	for	for	IN
18542	1536	8	twelve	twelve	CD
18542	1536	9	minutes	minute	NNS
18542	1536	10	.	.	.
18542	1537	1	Serve	serve	VB
18542	1537	2	with	with	IN
18542	1537	3	the	the	DT
18542	1537	4	remaining	remain	VBG
18542	1537	5	mushrooms	mushroom	NNS
18542	1537	6	heated	heat	VBN
18542	1537	7	and	and	CC
18542	1537	8	sprinkle	sprinkle	VBP
18542	1537	9	with	with	IN
18542	1537	10	lemon	lemon	NN
18542	1537	11	-	-	HYPH
18542	1537	12	juice	juice	NN
18542	1537	13	.	.	.
18542	1538	1	STUFFED	stuffed	NN
18542	1538	2	FILLETS	FILLETS	NNP
18542	1538	3	OF	of	IN
18542	1538	4	FLOUNDER	FLOUNDER	NNP
18542	1538	5	--	--	:
18542	1538	6	II	II	NNP
18542	1538	7	Prepare	prepare	VB
18542	1538	8	the	the	DT
18542	1538	9	fillets	fillet	NNS
18542	1538	10	according	accord	VBG
18542	1538	11	to	to	IN
18542	1538	12	directions	direction	NNS
18542	1538	13	previously	previously	RB
18542	1538	14	given	give	VBN
18542	1538	15	.	.	.
18542	1539	1	Put	put	VB
18542	1539	2	each	each	DT
18542	1539	3	two	two	CD
18542	1539	4	together	together	RB
18542	1539	5	,	,	,
18542	1539	6	with	with	IN
18542	1539	7	mashed	mashed	JJ
18542	1539	8	potato	potato	NN
18542	1539	9	beaten	beat	VBN
18542	1539	10	light	light	NN
18542	1539	11	with	with	IN
18542	1539	12	egg	egg	NN
18542	1539	13	between	between	IN
18542	1539	14	.	.	.
18542	1540	1	Cover	cover	VB
18542	1540	2	with	with	IN
18542	1540	3	crumbs	crumb	NNS
18542	1540	4	,	,	,
18542	1540	5	dip	dip	NN
18542	1540	6	in	in	IN
18542	1540	7	egg	egg	NN
18542	1540	8	and	and	CC
18542	1540	9	crumbs	crumb	VBZ
18542	1540	10	,	,	,
18542	1540	11	and	and	CC
18542	1540	12	fry	fry	VB
18542	1540	13	in	in	IN
18542	1540	14	deep	deep	JJ
18542	1540	15	fat	fat	NN
18542	1540	16	.	.	.
18542	1541	1	Serve	serve	VB
18542	1541	2	with	with	IN
18542	1541	3	Tartar	Tartar	NNP
18542	1541	4	Sauce	Sauce	NNP
18542	1541	5	.	.	.
18542	1542	1	FILLETS	FILLETS	NNP
18542	1542	2	OF	of	IN
18542	1542	3	FLOUNDER	FLOUNDER	NNP
18542	1542	4	WITH	with	IN
18542	1542	5	GREEN	GREEN	NNP
18542	1542	6	PEAS	pea	VBD
18542	1542	7	Prepare	prepare	VBP
18542	1542	8	the	the	DT
18542	1542	9	fillets	fillet	NNS
18542	1542	10	according	accord	VBG
18542	1542	11	to	to	IN
18542	1542	12	directions	direction	NNS
18542	1542	13	previously	previously	RB
18542	1542	14	given	give	VBN
18542	1542	15	,	,	,
18542	1542	16	dip	dip	NN
18542	1542	17	into	into	IN
18542	1542	18	melted	melted	JJ
18542	1542	19	butter	butter	NN
18542	1542	20	,	,	,
18542	1542	21	and	and	CC
18542	1542	22	season	season	NN
18542	1542	23	with	with	IN
18542	1542	24	salt	salt	NN
18542	1542	25	,	,	,
18542	1542	26	pepper	pepper	NN
18542	1542	27	,	,	,
18542	1542	28	and	and	CC
18542	1542	29	lemon	lemon	NN
18542	1542	30	-	-	HYPH
18542	1542	31	juice	juice	NN
18542	1542	32	.	.	.
18542	1543	1	Skewer	Skewer	VBN
18542	1543	2	into	into	IN
18542	1543	3	shape	shape	NN
18542	1543	4	with	with	IN
18542	1543	5	toothpicks	toothpick	NNS
18542	1543	6	and	and	CC
18542	1543	7	arrange	arrange	NN
18542	1543	8	[	[	-LRB-
18542	1543	9	Page	page	NN
18542	1543	10	147	147	CD
18542	1543	11	]	]	-RRB-
18542	1543	12	in	in	IN
18542	1543	13	a	a	DT
18542	1543	14	baking	baking	NN
18542	1543	15	-	-	HYPH
18542	1543	16	dish	dish	NN
18542	1543	17	.	.	.
18542	1544	1	Half	half	JJ
18542	1544	2	cover	cover	NN
18542	1544	3	with	with	IN
18542	1544	4	stock	stock	NN
18542	1544	5	made	make	VBN
18542	1544	6	from	from	IN
18542	1544	7	the	the	DT
18542	1544	8	fish	fish	NN
18542	1544	9	trimmings	trimming	NNS
18542	1544	10	and	and	CC
18542	1544	11	bake	bake	VB
18542	1544	12	for	for	IN
18542	1544	13	ten	ten	CD
18542	1544	14	minutes	minute	NNS
18542	1544	15	.	.	.
18542	1545	1	Arrange	arrange	NN
18542	1545	2	in	in	IN
18542	1545	3	a	a	DT
18542	1545	4	circle	circle	NN
18542	1545	5	on	on	IN
18542	1545	6	a	a	DT
18542	1545	7	platter	platter	NN
18542	1545	8	,	,	,
18542	1545	9	and	and	CC
18542	1545	10	fill	fill	VB
18542	1545	11	the	the	DT
18542	1545	12	centre	centre	NN
18542	1545	13	with	with	IN
18542	1545	14	green	green	JJ
18542	1545	15	peas	pea	NNS
18542	1545	16	seasoned	season	VBN
18542	1545	17	with	with	IN
18542	1545	18	salt	salt	NN
18542	1545	19	,	,	,
18542	1545	20	pepper	pepper	NN
18542	1545	21	,	,	,
18542	1545	22	and	and	CC
18542	1545	23	butter	butter	NN
18542	1545	24	.	.	.
18542	1546	1	Strain	strain	VB
18542	1546	2	the	the	DT
18542	1546	3	stock	stock	NN
18542	1546	4	,	,	,
18542	1546	5	thicken	thicken	VBN
18542	1546	6	with	with	IN
18542	1546	7	butter	butter	NN
18542	1546	8	and	and	CC
18542	1546	9	flour	flour	NN
18542	1546	10	cooked	cook	VBN
18542	1546	11	together	together	RB
18542	1546	12	,	,	,
18542	1546	13	and	and	CC
18542	1546	14	serve	serve	VB
18542	1546	15	separately	separately	RB
18542	1546	16	as	as	IN
18542	1546	17	a	a	DT
18542	1546	18	sauce	sauce	NN
18542	1546	19	.	.	.
18542	1547	1	STEAMED	steamed	JJ
18542	1547	2	FILLETS	FILLETS	NNP
18542	1547	3	OF	of	IN
18542	1547	4	FLOUNDER	FLOUNDER	NNP
18542	1547	5	Prepare	prepare	VB
18542	1547	6	the	the	DT
18542	1547	7	fillets	fillet	NNS
18542	1547	8	according	accord	VBG
18542	1547	9	to	to	IN
18542	1547	10	directions	direction	NNS
18542	1547	11	previously	previously	RB
18542	1547	12	given	give	VBN
18542	1547	13	,	,	,
18542	1547	14	and	and	CC
18542	1547	15	spread	spread	VBD
18542	1547	16	with	with	IN
18542	1547	17	chopped	chopped	JJ
18542	1547	18	pickles	pickle	NNS
18542	1547	19	,	,	,
18542	1547	20	olives	olive	NNS
18542	1547	21	,	,	,
18542	1547	22	capers	caper	NNS
18542	1547	23	,	,	,
18542	1547	24	parsley	parsley	NN
18542	1547	25	,	,	,
18542	1547	26	and	and	CC
18542	1547	27	onions	onion	NNS
18542	1547	28	.	.	.
18542	1548	1	Roll	roll	VB
18542	1548	2	up	up	RP
18542	1548	3	,	,	,
18542	1548	4	fasten	fasten	RB
18542	1548	5	with	with	IN
18542	1548	6	toothpicks	toothpick	NNS
18542	1548	7	,	,	,
18542	1548	8	and	and	CC
18542	1548	9	steam	steam	NN
18542	1548	10	or	or	CC
18542	1548	11	bake	bake	NN
18542	1548	12	,	,	,
18542	1548	13	basting	baste	VBG
18542	1548	14	with	with	IN
18542	1548	15	stock	stock	NN
18542	1548	16	,	,	,
18542	1548	17	or	or	CC
18542	1548	18	dip	dip	NN
18542	1548	19	in	in	IN
18542	1548	20	egg	egg	NN
18542	1548	21	and	and	CC
18542	1548	22	crumbs	crumb	NNS
18542	1548	23	and	and	CC
18542	1548	24	fry	fry	VB
18542	1548	25	in	in	IN
18542	1548	26	deep	deep	JJ
18542	1548	27	fat	fat	NN
18542	1548	28	.	.	.
18542	1549	1	Serve	serve	VB
18542	1549	2	with	with	IN
18542	1549	3	any	any	DT
18542	1549	4	preferred	preferred	JJ
18542	1549	5	sauce	sauce	NN
18542	1549	6	.	.	.
18542	1550	1	STUFFED	stuffed	NN
18542	1550	2	FILLETS	FILLETS	NNP
18542	1550	3	OF	of	IN
18542	1550	4	FLOUNDER	FLOUNDER	NNP
18542	1550	5	À	À	NNP
18542	1550	6	LA	LA	NNP
18542	1550	7	DELMONICO	DELMONICO	NNP
18542	1550	8	Prepare	prepare	VB
18542	1550	9	the	the	DT
18542	1550	10	fillets	fillet	NNS
18542	1550	11	according	accord	VBG
18542	1550	12	to	to	IN
18542	1550	13	directions	direction	NNS
18542	1550	14	previously	previously	RB
18542	1550	15	given	give	VBN
18542	1550	16	.	.	.
18542	1551	1	Cover	cover	VB
18542	1551	2	with	with	IN
18542	1551	3	half	half	PDT
18542	1551	4	a	a	DT
18542	1551	5	cupful	cupful	NN
18542	1551	6	of	of	IN
18542	1551	7	white	white	JJ
18542	1551	8	wine	wine	NN
18542	1551	9	,	,	,
18542	1551	10	one	one	CD
18542	1551	11	cupful	cupful	NN
18542	1551	12	of	of	IN
18542	1551	13	fish	fish	NN
18542	1551	14	stock	stock	NN
18542	1551	15	made	make	VBN
18542	1551	16	from	from	IN
18542	1551	17	the	the	DT
18542	1551	18	bones	bone	NNS
18542	1551	19	,	,	,
18542	1551	20	and	and	CC
18542	1551	21	salt	salt	NN
18542	1551	22	and	and	CC
18542	1551	23	paprika	paprika	NNP
18542	1551	24	to	to	TO
18542	1551	25	season	season	VB
18542	1551	26	.	.	.
18542	1552	1	Simmer	simmer	NN
18542	1552	2	for	for	IN
18542	1552	3	twenty	twenty	CD
18542	1552	4	minutes	minute	NNS
18542	1552	5	.	.	.
18542	1553	1	Cook	cook	VB
18542	1553	2	together	together	RB
18542	1553	3	one	one	CD
18542	1553	4	tablespoonful	tablespoonful	JJ
18542	1553	5	each	each	DT
18542	1553	6	of	of	IN
18542	1553	7	butter	butter	NN
18542	1553	8	and	and	CC
18542	1553	9	flour	flour	NN
18542	1553	10	,	,	,
18542	1553	11	add	add	VB
18542	1553	12	half	half	PDT
18542	1553	13	a	a	DT
18542	1553	14	cupful	cupful	NN
18542	1553	15	of	of	IN
18542	1553	16	stock	stock	NN
18542	1553	17	and	and	CC
18542	1553	18	cook	cook	NN
18542	1553	19	until	until	IN
18542	1553	20	very	very	RB
18542	1553	21	thick	thick	JJ
18542	1553	22	,	,	,
18542	1553	23	stirring	stir	VBG
18542	1553	24	constantly	constantly	RB
18542	1553	25	.	.	.
18542	1554	1	Add	add	VB
18542	1554	2	half	half	PDT
18542	1554	3	a	a	DT
18542	1554	4	cupful	cupful	JJ
18542	1554	5	each	each	DT
18542	1554	6	of	of	IN
18542	1554	7	shrimps	shrimp	NNS
18542	1554	8	and	and	CC
18542	1554	9	oysters	oyster	NNS
18542	1554	10	chopped	chop	VBD
18542	1554	11	fine	fine	RB
18542	1554	12	,	,	,
18542	1554	13	a	a	DT
18542	1554	14	teaspoonful	teaspoonful	NN
18542	1554	15	of	of	IN
18542	1554	16	Worcestershire	Worcestershire	NNP
18542	1554	17	sauce	sauce	NN
18542	1554	18	,	,	,
18542	1554	19	the	the	DT
18542	1554	20	yolk	yolk	NN
18542	1554	21	of	of	IN
18542	1554	22	an	an	DT
18542	1554	23	egg	egg	NN
18542	1554	24	,	,	,
18542	1554	25	and	and	CC
18542	1554	26	two	two	CD
18542	1554	27	drops	drop	NNS
18542	1554	28	of	of	IN
18542	1554	29	tabasco	tabasco	NN
18542	1554	30	sauce	sauce	NN
18542	1554	31	.	.	.
18542	1555	1	Dip	dip	VB
18542	1555	2	the	the	DT
18542	1555	3	fillets	fillet	NNS
18542	1555	4	in	in	IN
18542	1555	5	this	this	DT
18542	1555	6	mixture	mixture	NN
18542	1555	7	[	[	-LRB-
18542	1555	8	Page	page	NN
18542	1555	9	148	148	CD
18542	1555	10	]	]	-RRB-
18542	1555	11	and	and	CC
18542	1555	12	cool	cool	JJ
18542	1555	13	.	.	.
18542	1556	1	When	when	WRB
18542	1556	2	cold	cold	JJ
18542	1556	3	dip	dip	NN
18542	1556	4	in	in	IN
18542	1556	5	crumbs	crumb	NNS
18542	1556	6	,	,	,
18542	1556	7	then	then	RB
18542	1556	8	in	in	IN
18542	1556	9	egg	egg	NN
18542	1556	10	,	,	,
18542	1556	11	then	then	RB
18542	1556	12	in	in	IN
18542	1556	13	crumbs	crumb	NNS
18542	1556	14	,	,	,
18542	1556	15	and	and	CC
18542	1556	16	fry	fry	VB
18542	1556	17	in	in	IN
18542	1556	18	deep	deep	JJ
18542	1556	19	fat	fat	NN
18542	1556	20	.	.	.
18542	1557	1	ROLLED	rolled	JJ
18542	1557	2	FILLETS	FILLETS	NNP
18542	1557	3	OF	of	IN
18542	1557	4	FLOUNDER	FLOUNDER	NNP
18542	1557	5	Prepare	prepare	VB
18542	1557	6	the	the	DT
18542	1557	7	fillets	fillet	NNS
18542	1557	8	as	as	IN
18542	1557	9	directed	direct	VBN
18542	1557	10	and	and	CC
18542	1557	11	spread	spread	VBD
18542	1557	12	with	with	IN
18542	1557	13	anchovies	anchovy	NNS
18542	1557	14	,	,	,
18542	1557	15	lobster	lobster	NN
18542	1557	16	,	,	,
18542	1557	17	shrimps	shrimp	VBZ
18542	1557	18	,	,	,
18542	1557	19	or	or	CC
18542	1557	20	sardines	sardine	NNS
18542	1557	21	,	,	,
18542	1557	22	mashed	mash	VBD
18542	1557	23	to	to	IN
18542	1557	24	a	a	DT
18542	1557	25	paste	paste	NN
18542	1557	26	with	with	IN
18542	1557	27	butter	butter	NN
18542	1557	28	.	.	.
18542	1558	1	Roll	roll	VB
18542	1558	2	up	up	RP
18542	1558	3	,	,	,
18542	1558	4	fasten	fasten	RB
18542	1558	5	with	with	IN
18542	1558	6	toothpicks	toothpick	NNS
18542	1558	7	,	,	,
18542	1558	8	and	and	CC
18542	1558	9	bake	bake	VB
18542	1558	10	,	,	,
18542	1558	11	fry	fry	NN
18542	1558	12	,	,	,
18542	1558	13	sauté	sauté	NN
18542	1558	14	,	,	,
18542	1558	15	or	or	CC
18542	1558	16	stew	stew	JJ
18542	1558	17	,	,	,
18542	1558	18	as	as	IN
18542	1558	19	preferred	prefer	VBN
18542	1558	20	.	.	.
18542	1559	1	BROILED	broiled	NN
18542	1559	2	FILLETS	FILLETS	NNP
18542	1559	3	OF	of	IN
18542	1559	4	FLOUNDER	FLOUNDER	NNP
18542	1559	5	À	À	NNP
18542	1559	6	LA	LA	NNP
18542	1559	7	BRIGHTON	BRIGHTON	NNP
18542	1559	8	Season	season	VB
18542	1559	9	the	the	DT
18542	1559	10	fillets	fillet	NNS
18542	1559	11	with	with	IN
18542	1559	12	salt	salt	NN
18542	1559	13	,	,	,
18542	1559	14	pepper	pepper	NN
18542	1559	15	,	,	,
18542	1559	16	and	and	CC
18542	1559	17	oil	oil	NN
18542	1559	18	.	.	.
18542	1560	1	Broil	Broil	NNP
18542	1560	2	carefully	carefully	RB
18542	1560	3	and	and	CC
18542	1560	4	put	put	VBN
18542	1560	5	on	on	RP
18542	1560	6	slices	slice	NNS
18542	1560	7	of	of	IN
18542	1560	8	buttered	butter	VBN
18542	1560	9	toast	toast	NN
18542	1560	10	.	.	.
18542	1561	1	Surround	surround	VB
18542	1561	2	with	with	IN
18542	1561	3	parboiled	parboiled	JJ
18542	1561	4	oysters	oyster	NNS
18542	1561	5	and	and	CC
18542	1561	6	pour	pour	VB
18542	1561	7	over	over	IN
18542	1561	8	a	a	DT
18542	1561	9	sauce	sauce	NN
18542	1561	10	made	make	VBN
18542	1561	11	of	of	IN
18542	1561	12	water	water	NN
18542	1561	13	and	and	CC
18542	1561	14	the	the	DT
18542	1561	15	oyster	oyster	JJ
18542	1561	16	liquor	liquor	NN
18542	1561	17	,	,	,
18542	1561	18	thickened	thicken	VBN
18542	1561	19	with	with	IN
18542	1561	20	butter	butter	NN
18542	1561	21	and	and	CC
18542	1561	22	flour	flour	NN
18542	1561	23	cooked	cook	VBN
18542	1561	24	together	together	RB
18542	1561	25	,	,	,
18542	1561	26	and	and	CC
18542	1561	27	seasoned	season	VBN
18542	1561	28	with	with	IN
18542	1561	29	anchovy	anchovy	JJ
18542	1561	30	paste	paste	NN
18542	1561	31	.	.	.
18542	1562	1	FILLETS	FILLETS	NNP
18542	1562	2	OF	of	IN
18542	1562	3	FLOUNDER	FLOUNDER	NNP
18542	1562	4	À	À	NNP
18542	1562	5	LA	LA	NNP
18542	1562	6	DIEP	DIEP	NNP
18542	1562	7	-	-	HYPH
18542	1562	8	POISE	POISE	NNP
18542	1562	9	Prepare	prepare	VB
18542	1562	10	the	the	DT
18542	1562	11	fillets	fillet	NNS
18542	1562	12	as	as	IN
18542	1562	13	directed	direct	VBN
18542	1562	14	,	,	,
18542	1562	15	seasoning	season	VBG
18542	1562	16	with	with	IN
18542	1562	17	salt	salt	NN
18542	1562	18	and	and	CC
18542	1562	19	pepper	pepper	NN
18542	1562	20	,	,	,
18542	1562	21	brown	brown	JJ
18542	1562	22	in	in	IN
18542	1562	23	melted	melted	JJ
18542	1562	24	butter	butter	NN
18542	1562	25	,	,	,
18542	1562	26	and	and	CC
18542	1562	27	cool	cool	JJ
18542	1562	28	.	.	.
18542	1563	1	Sprinkle	sprinkle	VB
18542	1563	2	with	with	IN
18542	1563	3	crumbs	crumb	NNS
18542	1563	4	,	,	,
18542	1563	5	dip	dip	NN
18542	1563	6	in	in	IN
18542	1563	7	eggs	egg	NNS
18542	1563	8	beaten	beat	VBN
18542	1563	9	with	with	IN
18542	1563	10	an	an	DT
18542	1563	11	equal	equal	JJ
18542	1563	12	quantity	quantity	NN
18542	1563	13	of	of	IN
18542	1563	14	melted	melted	JJ
18542	1563	15	butter	butter	NN
18542	1563	16	,	,	,
18542	1563	17	roll	roll	NN
18542	1563	18	in	in	IN
18542	1563	19	fresh	fresh	JJ
18542	1563	20	crumbs	crumb	NNS
18542	1563	21	and	and	CC
18542	1563	22	broil	broil	NNP
18542	1563	23	,	,	,
18542	1563	24	basting	baste	VBG
18542	1563	25	with	with	IN
18542	1563	26	oil	oil	NN
18542	1563	27	.	.	.
18542	1564	1	Serve	serve	VB
18542	1564	2	with	with	IN
18542	1564	3	melted	melted	JJ
18542	1564	4	butter	butter	NN
18542	1564	5	,	,	,
18542	1564	6	minced	mince	VBD
18542	1564	7	parsley	parsley	NNP
18542	1564	8	,	,	,
18542	1564	9	and	and	CC
18542	1564	10	lemon	lemon	NN
18542	1564	11	-	-	HYPH
18542	1564	12	juice	juice	NN
18542	1564	13	.	.	.
18542	1565	1	[	[	-LRB-
18542	1565	2	Page	page	NN
18542	1565	3	149	149	CD
18542	1565	4	]	]	-RRB-
18542	1565	5	FLOUNDER	FLOUNDER	NNP
18542	1565	6	PIE	PIE	NNP
18542	1565	7	À	À	NNP
18542	1565	8	LA	LA	NNP
18542	1565	9	NORMANDY	NORMANDY	NNP
18542	1565	10	Chop	Chop	NNP
18542	1565	11	fine	fine	JJ
18542	1565	12	two	two	CD
18542	1565	13	carrots	carrot	NNS
18542	1565	14	and	and	CC
18542	1565	15	two	two	CD
18542	1565	16	onions	onion	NNS
18542	1565	17	,	,	,
18542	1565	18	two	two	CD
18542	1565	19	sprigs	sprig	NNS
18542	1565	20	of	of	IN
18542	1565	21	parsley	parsley	NNP
18542	1565	22	,	,	,
18542	1565	23	a	a	DT
18542	1565	24	stalk	stalk	NN
18542	1565	25	of	of	IN
18542	1565	26	celery	celery	NN
18542	1565	27	and	and	CC
18542	1565	28	a	a	DT
18542	1565	29	bit	bit	NN
18542	1565	30	of	of	IN
18542	1565	31	bay	bay	NN
18542	1565	32	-	-	HYPH
18542	1565	33	leaf	leaf	NN
18542	1565	34	.	.	.
18542	1566	1	Fry	fry	NN
18542	1566	2	in	in	IN
18542	1566	3	butter	butter	NN
18542	1566	4	,	,	,
18542	1566	5	seasoning	seasoning	NN
18542	1566	6	with	with	IN
18542	1566	7	salt	salt	NN
18542	1566	8	and	and	CC
18542	1566	9	pepper	pepper	NN
18542	1566	10	,	,	,
18542	1566	11	and	and	CC
18542	1566	12	powdered	powder	VBN
18542	1566	13	mace	mace	NN
18542	1566	14	.	.	.
18542	1567	1	Add	add	VB
18542	1567	2	two	two	CD
18542	1567	3	cupfuls	cupful	NNS
18542	1567	4	of	of	IN
18542	1567	5	boiled	boil	VBN
18542	1567	6	milk	milk	NN
18542	1567	7	and	and	CC
18542	1567	8	cook	cook	NN
18542	1567	9	slowly	slowly	RB
18542	1567	10	for	for	IN
18542	1567	11	twenty	twenty	CD
18542	1567	12	-	-	HYPH
18542	1567	13	five	five	CD
18542	1567	14	minutes	minute	NNS
18542	1567	15	.	.	.
18542	1568	1	Press	press	VB
18542	1568	2	through	through	IN
18542	1568	3	a	a	DT
18542	1568	4	sieve	sieve	NN
18542	1568	5	,	,	,
18542	1568	6	add	add	VB
18542	1568	7	two	two	CD
18542	1568	8	cupfuls	cupful	NNS
18542	1568	9	of	of	IN
18542	1568	10	cream	cream	NN
18542	1568	11	,	,	,
18542	1568	12	and	and	CC
18542	1568	13	reheat	reheat	VB
18542	1568	14	.	.	.
18542	1569	1	Add	add	VB
18542	1569	2	the	the	DT
18542	1569	3	fillets	fillet	NNS
18542	1569	4	of	of	IN
18542	1569	5	a	a	DT
18542	1569	6	two	two	CD
18542	1569	7	-	-	HYPH
18542	1569	8	pound	pound	NN
18542	1569	9	flounder	flounder	NN
18542	1569	10	,	,	,
18542	1569	11	the	the	DT
18542	1569	12	mussels	mussel	NNS
18542	1569	13	taken	take	VBN
18542	1569	14	from	from	IN
18542	1569	15	a	a	DT
18542	1569	16	quart	quart	NN
18542	1569	17	of	of	IN
18542	1569	18	mussel	mussel	NNP
18542	1569	19	shells	shell	NNS
18542	1569	20	,	,	,
18542	1569	21	a	a	DT
18542	1569	22	quart	quart	NN
18542	1569	23	of	of	IN
18542	1569	24	oysters	oyster	NNS
18542	1569	25	,	,	,
18542	1569	26	parboiled	parboil	VBN
18542	1569	27	in	in	IN
18542	1569	28	their	-PRON-	PRP$
18542	1569	29	liquor	liquor	NN
18542	1569	30	,	,	,
18542	1569	31	and	and	CC
18542	1569	32	drained	drain	VBD
18542	1569	33	,	,	,
18542	1569	34	and	and	CC
18542	1569	35	half	half	PDT
18542	1569	36	a	a	DT
18542	1569	37	pound	pound	NN
18542	1569	38	of	of	IN
18542	1569	39	cleaned	clean	VBN
18542	1569	40	fresh	fresh	JJ
18542	1569	41	mushrooms	mushroom	NNS
18542	1569	42	.	.	.
18542	1570	1	Cook	cook	VB
18542	1570	2	for	for	IN
18542	1570	3	two	two	CD
18542	1570	4	minutes	minute	NNS
18542	1570	5	.	.	.
18542	1571	1	Thicken	thicken	NN
18542	1571	2	with	with	IN
18542	1571	3	the	the	DT
18542	1571	4	yolks	yolk	NNS
18542	1571	5	of	of	IN
18542	1571	6	two	two	CD
18542	1571	7	eggs	egg	NNS
18542	1571	8	beaten	beat	VBN
18542	1571	9	with	with	IN
18542	1571	10	one	one	CD
18542	1571	11	tablespoonful	tablespoonful	NN
18542	1571	12	of	of	IN
18542	1571	13	butter	butter	NN
18542	1571	14	and	and	CC
18542	1571	15	two	two	CD
18542	1571	16	of	of	IN
18542	1571	17	cream	cream	NN
18542	1571	18	.	.	.
18542	1572	1	Fill	fill	VB
18542	1572	2	a	a	DT
18542	1572	3	baking	baking	NN
18542	1572	4	-	-	HYPH
18542	1572	5	dish	dish	NN
18542	1572	6	lined	line	VBN
18542	1572	7	with	with	IN
18542	1572	8	pastry	pastry	NN
18542	1572	9	,	,	,
18542	1572	10	cover	cover	VB
18542	1572	11	with	with	IN
18542	1572	12	crust	crust	NN
18542	1572	13	,	,	,
18542	1572	14	and	and	CC
18542	1572	15	bake	bake	VB
18542	1572	16	.	.	.
18542	1573	1	BROILED	BROILED	NNP
18542	1573	2	FLOUNDER	FLOUNDER	NNP
18542	1573	3	À	À	NNP
18542	1573	4	LA	LA	NNP
18542	1573	5	CHIVRY	CHIVRY	NNP
18542	1573	6	Cut	Cut	NNP
18542	1573	7	the	the	DT
18542	1573	8	flounder	flounder	NN
18542	1573	9	into	into	IN
18542	1573	10	fillets	fillet	NNS
18542	1573	11	as	as	IN
18542	1573	12	previously	previously	RB
18542	1573	13	directed	direct	VBN
18542	1573	14	.	.	.
18542	1574	1	Soak	soak	VB
18542	1574	2	for	for	IN
18542	1574	3	an	an	DT
18542	1574	4	hour	hour	NN
18542	1574	5	in	in	IN
18542	1574	6	a	a	DT
18542	1574	7	marinade	marinade	NN
18542	1574	8	of	of	IN
18542	1574	9	oil	oil	NN
18542	1574	10	and	and	CC
18542	1574	11	lemon	lemon	NN
18542	1574	12	-	-	HYPH
18542	1574	13	juice	juice	NN
18542	1574	14	,	,	,
18542	1574	15	seasoned	season	VBN
18542	1574	16	with	with	IN
18542	1574	17	salt	salt	NN
18542	1574	18	,	,	,
18542	1574	19	pepper	pepper	NN
18542	1574	20	,	,	,
18542	1574	21	onion	onion	NN
18542	1574	22	,	,	,
18542	1574	23	and	and	CC
18542	1574	24	parsley	parsley	NN
18542	1574	25	.	.	.
18542	1575	1	Dip	dip	VB
18542	1575	2	in	in	IN
18542	1575	3	crumbs	crumbs	NNP
18542	1575	4	and	and	CC
18542	1575	5	broil	broil	NNP
18542	1575	6	,	,	,
18542	1575	7	basting	baste	VBG
18542	1575	8	with	with	IN
18542	1575	9	oil	oil	NN
18542	1575	10	.	.	.
18542	1576	1	Serve	serve	VB
18542	1576	2	with	with	IN
18542	1576	3	quartered	quarter	VBN
18542	1576	4	lemon	lemon	NN
18542	1576	5	.	.	.
18542	1577	1	FLOUNDER	FLOUNDER	NNP
18542	1577	2	WITH	with	IN
18542	1577	3	WHITE	white	JJ
18542	1577	4	WINE	WINE	NNP
18542	1577	5	SAUCE	SAUCE	VBD
18542	1577	6	Put	put	VBP
18542	1577	7	the	the	DT
18542	1577	8	prepared	prepare	VBN
18542	1577	9	fish	fish	NN
18542	1577	10	into	into	IN
18542	1577	11	a	a	DT
18542	1577	12	baking	baking	NN
18542	1577	13	-	-	HYPH
18542	1577	14	dish	dish	NN
18542	1577	15	[	[	-LRB-
18542	1577	16	Page	page	NN
18542	1577	17	150	150	CD
18542	1577	18	]	]	-RRB-
18542	1577	19	with	with	IN
18542	1577	20	two	two	CD
18542	1577	21	tablespoonfuls	tablespoonful	NNS
18542	1577	22	of	of	IN
18542	1577	23	butter	butter	NN
18542	1577	24	,	,	,
18542	1577	25	two	two	CD
18542	1577	26	cupfuls	cupful	NNS
18542	1577	27	of	of	IN
18542	1577	28	white	white	JJ
18542	1577	29	wine	wine	NN
18542	1577	30	,	,	,
18542	1577	31	and	and	CC
18542	1577	32	salt	salt	NN
18542	1577	33	and	and	CC
18542	1577	34	pepper	pepper	NN
18542	1577	35	to	to	IN
18542	1577	36	season	season	NN
18542	1577	37	.	.	.
18542	1578	1	Cover	cover	VB
18542	1578	2	and	and	CC
18542	1578	3	cook	cook	NN
18542	1578	4	for	for	IN
18542	1578	5	twenty	twenty	CD
18542	1578	6	minutes	minute	NNS
18542	1578	7	,	,	,
18542	1578	8	adding	add	VBG
18542	1578	9	more	more	JJR
18542	1578	10	water	water	NN
18542	1578	11	if	if	IN
18542	1578	12	necessary	necessary	JJ
18542	1578	13	.	.	.
18542	1579	1	Drain	drain	VB
18542	1579	2	the	the	DT
18542	1579	3	fish	fish	NN
18542	1579	4	,	,	,
18542	1579	5	thicken	thicken	VB
18542	1579	6	the	the	DT
18542	1579	7	gravy	gravy	NN
18542	1579	8	with	with	IN
18542	1579	9	a	a	DT
18542	1579	10	tablespoonful	tablespoonful	NN
18542	1579	11	of	of	IN
18542	1579	12	flour	flour	NN
18542	1579	13	cooked	cook	VBN
18542	1579	14	in	in	IN
18542	1579	15	butter	butter	NN
18542	1579	16	,	,	,
18542	1579	17	bring	bring	VB
18542	1579	18	to	to	IN
18542	1579	19	the	the	DT
18542	1579	20	boil	boil	NN
18542	1579	21	,	,	,
18542	1579	22	add	add	VB
18542	1579	23	the	the	DT
18542	1579	24	juice	juice	NN
18542	1579	25	of	of	IN
18542	1579	26	a	a	DT
18542	1579	27	lemon	lemon	NN
18542	1579	28	and	and	CC
18542	1579	29	two	two	CD
18542	1579	30	tablespoonfuls	tablespoonful	NNS
18542	1579	31	of	of	IN
18542	1579	32	butter	butter	NN
18542	1579	33	,	,	,
18542	1579	34	pour	pour	VBP
18542	1579	35	over	over	IN
18542	1579	36	the	the	DT
18542	1579	37	fish	fish	NN
18542	1579	38	,	,	,
18542	1579	39	and	and	CC
18542	1579	40	serve	serve	VB
18542	1579	41	.	.	.
18542	1580	1	FLOUNDER	FLOUNDER	NNP
18542	1580	2	AU	AU	NNP
18542	1580	3	GRATIN	GRATIN	NNP
18542	1580	4	Fry	Fry	NNP
18542	1580	5	in	in	IN
18542	1580	6	butter	butter	NN
18542	1580	7	chopped	chop	VBD
18542	1580	8	parsley	parsley	NN
18542	1580	9	,	,	,
18542	1580	10	shallot	shallot	NN
18542	1580	11	,	,	,
18542	1580	12	and	and	CC
18542	1580	13	button	button	NN
18542	1580	14	mushrooms	mushroom	NNS
18542	1580	15	.	.	.
18542	1581	1	Season	season	NN
18542	1581	2	with	with	IN
18542	1581	3	salt	salt	NN
18542	1581	4	and	and	CC
18542	1581	5	pepper	pepper	NN
18542	1581	6	and	and	CC
18542	1581	7	spread	spread	VBD
18542	1581	8	on	on	IN
18542	1581	9	the	the	DT
18542	1581	10	bottom	bottom	NN
18542	1581	11	of	of	IN
18542	1581	12	a	a	DT
18542	1581	13	baking	baking	NN
18542	1581	14	-	-	HYPH
18542	1581	15	dish	dish	NN
18542	1581	16	.	.	.
18542	1582	1	Lay	lay	VB
18542	1582	2	on	on	IN
18542	1582	3	them	-PRON-	PRP
18542	1582	4	a	a	DT
18542	1582	5	trimmed	trim	VBN
18542	1582	6	flounder	flounder	NN
18542	1582	7	,	,	,
18542	1582	8	cover	cover	VB
18542	1582	9	with	with	IN
18542	1582	10	crumbs	crumb	NNS
18542	1582	11	,	,	,
18542	1582	12	dot	dot	VBP
18542	1582	13	with	with	IN
18542	1582	14	butter	butter	NN
18542	1582	15	,	,	,
18542	1582	16	moisten	moisten	VB
18542	1582	17	with	with	IN
18542	1582	18	white	white	JJ
18542	1582	19	wine	wine	NN
18542	1582	20	,	,	,
18542	1582	21	and	and	CC
18542	1582	22	cook	cook	VB
18542	1582	23	carefully	carefully	RB
18542	1582	24	.	.	.
18542	1583	1	Serve	serve	VB
18542	1583	2	in	in	IN
18542	1583	3	the	the	DT
18542	1583	4	same	same	JJ
18542	1583	5	dish	dish	NN
18542	1583	6	.	.	.
18542	1584	1	[	[	-LRB-
18542	1584	2	Page	page	NN
18542	1584	3	151	151	CD
18542	1584	4	]	]	-RRB-
18542	1584	5	TWENTY	twenty	CD
18542	1584	6	-	-	HYPH
18542	1584	7	SEVEN	seven	NN
18542	1584	8	WAYS	way	NNS
18542	1584	9	TO	to	IN
18542	1584	10	COOK	COOK	NNP
18542	1584	11	FROG	FROG	NNP
18542	1584	12	LEGS	LEGS	NNP
18542	1584	13	FRIED	FRIED	NNP
18542	1584	14	FROG	FROG	NNP
18542	1584	15	LEGS	LEGS	NNP
18542	1584	16	--	--	:
18542	1584	17	I	-PRON-	PRP
18542	1584	18	Beat	beat	VBP
18542	1584	19	the	the	DT
18542	1584	20	yolk	yolk	NN
18542	1584	21	of	of	IN
18542	1584	22	an	an	DT
18542	1584	23	egg	egg	NN
18542	1584	24	with	with	IN
18542	1584	25	a	a	DT
18542	1584	26	cupful	cupful	NN
18542	1584	27	of	of	IN
18542	1584	28	milk	milk	NN
18542	1584	29	and	and	CC
18542	1584	30	add	add	VB
18542	1584	31	flour	flour	NN
18542	1584	32	enough	enough	RB
18542	1584	33	to	to	TO
18542	1584	34	make	make	VB
18542	1584	35	a	a	DT
18542	1584	36	smooth	smooth	JJ
18542	1584	37	batter	batter	NN
18542	1584	38	.	.	.
18542	1585	1	Dip	dip	VB
18542	1585	2	into	into	IN
18542	1585	3	the	the	DT
18542	1585	4	batter	batter	NN
18542	1585	5	frog	frog	NN
18542	1585	6	legs	leg	NNS
18542	1585	7	which	which	WDT
18542	1585	8	have	have	VBP
18542	1585	9	been	be	VBN
18542	1585	10	marinated	marinate	VBN
18542	1585	11	in	in	IN
18542	1585	12	oil	oil	NN
18542	1585	13	and	and	CC
18542	1585	14	vinegar	vinegar	NN
18542	1585	15	,	,	,
18542	1585	16	and	and	CC
18542	1585	17	fry	fry	VB
18542	1585	18	in	in	IN
18542	1585	19	deep	deep	JJ
18542	1585	20	fat	fat	NN
18542	1585	21	.	.	.
18542	1586	1	FRIED	FRIED	NNP
18542	1586	2	FROG	FROG	NNP
18542	1586	3	LEGS	LEGS	NNP
18542	1586	4	--	--	:
18542	1586	5	II	II	NNP
18542	1586	6	Clean	clean	JJ
18542	1586	7	,	,	,
18542	1586	8	season	season	NN
18542	1586	9	with	with	IN
18542	1586	10	salt	salt	NN
18542	1586	11	and	and	CC
18542	1586	12	pepper	pepper	NN
18542	1586	13	,	,	,
18542	1586	14	dip	dip	NN
18542	1586	15	in	in	IN
18542	1586	16	egg	egg	NN
18542	1586	17	and	and	CC
18542	1586	18	crumbs	crumb	VBZ
18542	1586	19	,	,	,
18542	1586	20	and	and	CC
18542	1586	21	fry	fry	VB
18542	1586	22	in	in	IN
18542	1586	23	deep	deep	JJ
18542	1586	24	fat	fat	NN
18542	1586	25	.	.	.
18542	1587	1	Serve	serve	VB
18542	1587	2	with	with	IN
18542	1587	3	Tartar	Tartar	NNP
18542	1587	4	Sauce	Sauce	NNP
18542	1587	5	.	.	.
18542	1588	1	FRIED	FRIED	NNP
18542	1588	2	FROG	FROG	NNP
18542	1588	3	LEGS	LEGS	NNP
18542	1588	4	--	--	:
18542	1588	5	III	III	NNP
18542	1588	6	Parboil	Parboil	NNP
18542	1588	7	for	for	IN
18542	1588	8	three	three	CD
18542	1588	9	minutes	minute	NNS
18542	1588	10	,	,	,
18542	1588	11	drain	drain	VBP
18542	1588	12	,	,	,
18542	1588	13	wipe	wipe	NN
18542	1588	14	dry	dry	JJ
18542	1588	15	,	,	,
18542	1588	16	dip	dip	NN
18542	1588	17	in	in	IN
18542	1588	18	crumbs	crumb	NNS
18542	1588	19	,	,	,
18542	1588	20	then	then	RB
18542	1588	21	in	in	IN
18542	1588	22	beaten	beat	VBN
18542	1588	23	egg	egg	NN
18542	1588	24	,	,	,
18542	1588	25	then	then	RB
18542	1588	26	in	in	IN
18542	1588	27	seasoned	seasoned	JJ
18542	1588	28	crumbs	crumb	NNS
18542	1588	29	,	,	,
18542	1588	30	and	and	CC
18542	1588	31	fry	fry	VB
18542	1588	32	in	in	IN
18542	1588	33	deep	deep	JJ
18542	1588	34	fat	fat	NN
18542	1588	35	.	.	.
18542	1589	1	Serve	serve	VB
18542	1589	2	with	with	IN
18542	1589	3	a	a	DT
18542	1589	4	border	border	NN
18542	1589	5	of	of	IN
18542	1589	6	green	green	JJ
18542	1589	7	peas	pea	NNS
18542	1589	8	,	,	,
18542	1589	9	or	or	CC
18542	1589	10	with	with	IN
18542	1589	11	Cream	Cream	NNP
18542	1589	12	Sauce	Sauce	NNP
18542	1589	13	.	.	.
18542	1590	1	FRIED	FRIED	NNP
18542	1590	2	FROG	FROG	NNP
18542	1590	3	LEGS	LEGS	NNP
18542	1590	4	--	--	:
18542	1590	5	IV	IV	NNP
18542	1590	6	Parboil	Parboil	NNP
18542	1590	7	for	for	IN
18542	1590	8	five	five	CD
18542	1590	9	minutes	minute	NNS
18542	1590	10	,	,	,
18542	1590	11	blanch	blanch	VBP
18542	1590	12	in	in	IN
18542	1590	13	cold	cold	JJ
18542	1590	14	[	[	-LRB-
18542	1590	15	Page	page	NN
18542	1590	16	152	152	CD
18542	1590	17	]	]	-RRB-
18542	1590	18	water	water	NN
18542	1590	19	,	,	,
18542	1590	20	drain	drain	VB
18542	1590	21	,	,	,
18542	1590	22	and	and	CC
18542	1590	23	wipe	wipe	NN
18542	1590	24	dry	dry	JJ
18542	1590	25	.	.	.
18542	1591	1	Season	season	NN
18542	1591	2	with	with	IN
18542	1591	3	salt	salt	NN
18542	1591	4	and	and	CC
18542	1591	5	pepper	pepper	NN
18542	1591	6	,	,	,
18542	1591	7	dredge	dredge	NN
18542	1591	8	with	with	IN
18542	1591	9	flour	flour	NN
18542	1591	10	,	,	,
18542	1591	11	and	and	CC
18542	1591	12	sauté	sauté	NN
18542	1591	13	in	in	IN
18542	1591	14	butter	butter	NN
18542	1591	15	.	.	.
18542	1592	1	Serve	serve	VB
18542	1592	2	with	with	IN
18542	1592	3	a	a	DT
18542	1592	4	garnish	garnish	NN
18542	1592	5	of	of	IN
18542	1592	6	fried	fry	VBN
18542	1592	7	parsley	parsley	NN
18542	1592	8	.	.	.
18542	1593	1	FRIED	FRIED	NNP
18542	1593	2	FROG	FROG	NNP
18542	1593	3	LEGS	LEGS	NNP
18542	1593	4	--	--	:
18542	1593	5	V	V	NNP
18542	1593	6	Soak	Soak	NNP
18542	1593	7	the	the	DT
18542	1593	8	prepared	prepare	VBN
18542	1593	9	legs	leg	NNS
18542	1593	10	in	in	IN
18542	1593	11	milk	milk	NN
18542	1593	12	for	for	IN
18542	1593	13	fifteen	fifteen	CD
18542	1593	14	minutes	minute	NNS
18542	1593	15	.	.	.
18542	1594	1	Dip	dip	VB
18542	1594	2	in	in	IN
18542	1594	3	seasoned	season	VBN
18542	1594	4	flour	flour	NN
18542	1594	5	without	without	IN
18542	1594	6	wiping	wipe	VBG
18542	1594	7	and	and	CC
18542	1594	8	fry	fry	VB
18542	1594	9	in	in	IN
18542	1594	10	deep	deep	JJ
18542	1594	11	fat	fat	NN
18542	1594	12	.	.	.
18542	1595	1	FRIED	FRIED	NNP
18542	1595	2	FROG	FROG	NNP
18542	1595	3	LEGS	LEGS	NNP
18542	1595	4	--	--	:
18542	1595	5	VI	VI	NNP
18542	1595	6	Parboil	Parboil	NNP
18542	1595	7	for	for	IN
18542	1595	8	five	five	CD
18542	1595	9	minutes	minute	NNS
18542	1595	10	in	in	IN
18542	1595	11	salted	salted	JJ
18542	1595	12	and	and	CC
18542	1595	13	acidulated	acidulated	JJ
18542	1595	14	water	water	NN
18542	1595	15	.	.	.
18542	1596	1	Drain	drain	NN
18542	1596	2	,	,	,
18542	1596	3	dip	dip	NN
18542	1596	4	into	into	IN
18542	1596	5	beaten	beat	VBN
18542	1596	6	egg	egg	NN
18542	1596	7	,	,	,
18542	1596	8	then	then	RB
18542	1596	9	in	in	IN
18542	1596	10	corn	corn	NN
18542	1596	11	-	-	HYPH
18542	1596	12	meal	meal	NN
18542	1596	13	,	,	,
18542	1596	14	and	and	CC
18542	1596	15	fry	fry	NNP
18542	1596	16	golden	golden	NNP
18542	1596	17	-	-	HYPH
18542	1596	18	brown	brown	JJ
18542	1596	19	in	in	IN
18542	1596	20	salt	salt	NN
18542	1596	21	pork	pork	NN
18542	1596	22	fat	fat	NN
18542	1596	23	.	.	.
18542	1597	1	FROG	FROG	NNP
18542	1597	2	LEGS	LEGS	NNP
18542	1597	3	SAUTÉ	SAUTÉ	NNP
18542	1597	4	Put	put	VB
18542	1597	5	a	a	DT
18542	1597	6	tablespoonful	tablespoonful	NN
18542	1597	7	of	of	IN
18542	1597	8	butter	butter	NN
18542	1597	9	into	into	IN
18542	1597	10	a	a	DT
18542	1597	11	saucepan	saucepan	NN
18542	1597	12	,	,	,
18542	1597	13	and	and	CC
18542	1597	14	when	when	WRB
18542	1597	15	it	-PRON-	PRP
18542	1597	16	bubbles	bubble	VBZ
18542	1597	17	put	put	VBN
18542	1597	18	in	in	IN
18542	1597	19	the	the	DT
18542	1597	20	frog	frog	NN
18542	1597	21	legs	leg	NNS
18542	1597	22	with	with	IN
18542	1597	23	a	a	DT
18542	1597	24	sprig	sprig	NN
18542	1597	25	of	of	IN
18542	1597	26	parsley	parsley	NNP
18542	1597	27	,	,	,
18542	1597	28	and	and	CC
18542	1597	29	salt	salt	NN
18542	1597	30	and	and	CC
18542	1597	31	pepper	pepper	NN
18542	1597	32	to	to	IN
18542	1597	33	season	season	NN
18542	1597	34	.	.	.
18542	1598	1	Fry	fry	CD
18542	1598	2	brown	brown	NN
18542	1598	3	,	,	,
18542	1598	4	and	and	CC
18542	1598	5	garnish	garnish	VB
18542	1598	6	with	with	IN
18542	1598	7	slices	slice	NNS
18542	1598	8	of	of	IN
18542	1598	9	lemon	lemon	NN
18542	1598	10	.	.	.
18542	1599	1	SOUTHERN	SOUTHERN	NNP
18542	1599	2	FRIED	FRIED	NNP
18542	1599	3	FROG	FROG	NNP
18542	1599	4	LEGS	LEGS	NNP
18542	1599	5	Parboil	Parboil	NNP
18542	1599	6	the	the	DT
18542	1599	7	legs	leg	NNS
18542	1599	8	for	for	IN
18542	1599	9	three	three	CD
18542	1599	10	minutes	minute	NNS
18542	1599	11	in	in	IN
18542	1599	12	salted	salted	JJ
18542	1599	13	water	water	NN
18542	1599	14	.	.	.
18542	1600	1	Beat	beat	VB
18542	1600	2	together	together	RB
18542	1600	3	one	one	CD
18542	1600	4	egg	egg	NN
18542	1600	5	and	and	CC
18542	1600	6	half	half	PDT
18542	1600	7	a	a	DT
18542	1600	8	cupful	cupful	NN
18542	1600	9	of	of	IN
18542	1600	10	milk	milk	NN
18542	1600	11	.	.	.
18542	1601	1	Season	season	VB
18542	1601	2	the	the	DT
18542	1601	3	legs	leg	NNS
18542	1601	4	with	with	IN
18542	1601	5	salt	salt	NN
18542	1601	6	and	and	CC
18542	1601	7	pepper	pepper	NN
18542	1601	8	,	,	,
18542	1601	9	dip	dip	NN
18542	1601	10	into	into	IN
18542	1601	11	the	the	DT
18542	1601	12	milk	milk	NN
18542	1601	13	,	,	,
18542	1601	14	then	then	RB
18542	1601	15	into	into	IN
18542	1601	16	cracker	cracker	NN
18542	1601	17	crumbs	crumb	NNS
18542	1601	18	rolled	roll	VBD
18542	1601	19	fine	fine	JJ
18542	1601	20	,	,	,
18542	1601	21	and	and	CC
18542	1601	22	fry	fry	VB
18542	1601	23	in	in	IN
18542	1601	24	deep	deep	JJ
18542	1601	25	fat	fat	NN
18542	1601	26	.	.	.
18542	1602	1	[	[	-LRB-
18542	1602	2	Page	page	NN
18542	1602	3	153	153	CD
18542	1602	4	]	]	-RRB-
18542	1602	5	FRIED	FRIED	NNP
18542	1602	6	FROG	FROG	NNP
18542	1602	7	LEGS	LEGS	NNP
18542	1602	8	À	À	NNP
18542	1602	9	L'ANGLAISE	l'anglaise	FW
18542	1602	10	Season	season	NN
18542	1602	11	the	the	DT
18542	1602	12	frog	frog	NN
18542	1602	13	legs	leg	VBZ
18542	1602	14	with	with	IN
18542	1602	15	salt	salt	NN
18542	1602	16	and	and	CC
18542	1602	17	pepper	pepper	NN
18542	1602	18	and	and	CC
18542	1602	19	soak	soak	NN
18542	1602	20	for	for	IN
18542	1602	21	an	an	DT
18542	1602	22	hour	hour	NN
18542	1602	23	in	in	IN
18542	1602	24	lemon	lemon	NN
18542	1602	25	-	-	HYPH
18542	1602	26	juice	juice	NN
18542	1602	27	.	.	.
18542	1603	1	Roll	roll	VB
18542	1603	2	in	in	IN
18542	1603	3	flour	flour	NN
18542	1603	4	,	,	,
18542	1603	5	dip	dip	NN
18542	1603	6	in	in	IN
18542	1603	7	beaten	beat	VBN
18542	1603	8	egg	egg	NN
18542	1603	9	,	,	,
18542	1603	10	then	then	RB
18542	1603	11	in	in	IN
18542	1603	12	crumbs	crumb	NNS
18542	1603	13	,	,	,
18542	1603	14	and	and	CC
18542	1603	15	fry	fry	VB
18542	1603	16	in	in	IN
18542	1603	17	deep	deep	JJ
18542	1603	18	fat	fat	NN
18542	1603	19	.	.	.
18542	1604	1	Serve	serve	VB
18542	1604	2	with	with	IN
18542	1604	3	Tomato	Tomato	NNP
18542	1604	4	Sauce	Sauce	NNP
18542	1604	5	.	.	.
18542	1605	1	FRIED	FRIED	NNP
18542	1605	2	FROG	FROG	NNP
18542	1605	3	LEGS	LEGS	NNP
18542	1605	4	À	À	NNP
18542	1605	5	LA	LA	NNP
18542	1605	6	FRANÇAISE	FRANÇAISE	NNP
18542	1605	7	Marinate	Marinate	NNP
18542	1605	8	for	for	IN
18542	1605	9	an	an	DT
18542	1605	10	hour	hour	NN
18542	1605	11	in	in	IN
18542	1605	12	vinegar	vinegar	NN
18542	1605	13	with	with	IN
18542	1605	14	salt	salt	NN
18542	1605	15	,	,	,
18542	1605	16	pepper	pepper	NN
18542	1605	17	,	,	,
18542	1605	18	parsley	parsley	NN
18542	1605	19	,	,	,
18542	1605	20	chopped	chopped	JJ
18542	1605	21	onion	onion	NN
18542	1605	22	,	,	,
18542	1605	23	bay	bay	NN
18542	1605	24	-	-	HYPH
18542	1605	25	leaves	leave	NNS
18542	1605	26	,	,	,
18542	1605	27	and	and	CC
18542	1605	28	thyme	thyme	NNS
18542	1605	29	.	.	.
18542	1606	1	Drain	drain	NN
18542	1606	2	,	,	,
18542	1606	3	roll	roll	NN
18542	1606	4	in	in	IN
18542	1606	5	flour	flour	NN
18542	1606	6	,	,	,
18542	1606	7	and	and	CC
18542	1606	8	sauté	sauté	NN
18542	1606	9	in	in	IN
18542	1606	10	hot	hot	JJ
18542	1606	11	fat	fat	NN
18542	1606	12	.	.	.
18542	1607	1	Garnish	garnish	VB
18542	1607	2	with	with	IN
18542	1607	3	lemon	lemon	NN
18542	1607	4	and	and	CC
18542	1607	5	parsley	parsley	NN
18542	1607	6	.	.	.
18542	1608	1	BROILED	broiled	NN
18542	1608	2	FROG	FROG	NNP
18542	1608	3	LEGS	LEGS	NNP
18542	1608	4	Soak	soak	VB
18542	1608	5	the	the	DT
18542	1608	6	legs	leg	NNS
18542	1608	7	for	for	IN
18542	1608	8	half	half	PDT
18542	1608	9	an	an	DT
18542	1608	10	hour	hour	NN
18542	1608	11	in	in	IN
18542	1608	12	a	a	DT
18542	1608	13	marinade	marinade	NN
18542	1608	14	of	of	IN
18542	1608	15	oil	oil	NN
18542	1608	16	and	and	CC
18542	1608	17	lemon	lemon	NN
18542	1608	18	-	-	HYPH
18542	1608	19	juice	juice	NN
18542	1608	20	,	,	,
18542	1608	21	seasoned	season	VBN
18542	1608	22	with	with	IN
18542	1608	23	salt	salt	NN
18542	1608	24	and	and	CC
18542	1608	25	pepper	pepper	NN
18542	1608	26	.	.	.
18542	1609	1	Broil	Broil	NNP
18542	1609	2	on	on	IN
18542	1609	3	a	a	DT
18542	1609	4	double	double	JJ
18542	1609	5	-	-	HYPH
18542	1609	6	broiler	broiler	NN
18542	1609	7	,	,	,
18542	1609	8	and	and	CC
18542	1609	9	serve	serve	VB
18542	1609	10	with	with	IN
18542	1609	11	Maître	Maître	NNP
18542	1609	12	d'Hôtel	d'Hôtel	NNP
18542	1609	13	Sauce	Sauce	NNP
18542	1609	14	.	.	.
18542	1610	1	BAKED	BAKED	NNP
18542	1610	2	FROG	FROG	NNP
18542	1610	3	LEGS	LEGS	NNP
18542	1610	4	Prepare	prepare	VB
18542	1610	5	and	and	CC
18542	1610	6	clean	clean	VB
18542	1610	7	one	one	CD
18542	1610	8	dozen	dozen	NN
18542	1610	9	frog	frog	NN
18542	1610	10	legs	leg	NNS
18542	1610	11	.	.	.
18542	1611	1	Butter	butter	VB
18542	1611	2	a	a	DT
18542	1611	3	baking	baking	NN
18542	1611	4	-	-	HYPH
18542	1611	5	dish	dish	NN
18542	1611	6	,	,	,
18542	1611	7	sprinkle	sprinkle	VB
18542	1611	8	with	with	IN
18542	1611	9	chopped	chop	VBN
18542	1611	10	mushrooms	mushroom	NNS
18542	1611	11	and	and	CC
18542	1611	12	crumbs	crumb	NNS
18542	1611	13	,	,	,
18542	1611	14	and	and	CC
18542	1611	15	lay	lie	VBD
18542	1611	16	the	the	DT
18542	1611	17	frog	frog	NN
18542	1611	18	legs	leg	NNS
18542	1611	19	on	on	IN
18542	1611	20	them	-PRON-	PRP
18542	1611	21	.	.	.
18542	1612	1	Season	season	NN
18542	1612	2	with	with	IN
18542	1612	3	salt	salt	NN
18542	1612	4	and	and	CC
18542	1612	5	pepper	pepper	NN
18542	1612	6	and	and	CC
18542	1612	7	sweet	sweet	JJ
18542	1612	8	herbs	herb	NNS
18542	1612	9	.	.	.
18542	1613	1	Sprinkle	sprinkle	VB
18542	1613	2	with	with	IN
18542	1613	3	crumbs	crumb	NNS
18542	1613	4	,	,	,
18542	1613	5	squeeze	squeeze	VB
18542	1613	6	over	over	IN
18542	1613	7	the	the	DT
18542	1613	8	juice	juice	NN
18542	1613	9	of	of	IN
18542	1613	10	a	a	DT
18542	1613	11	lemon	lemon	NN
18542	1613	12	,	,	,
18542	1613	13	and	and	CC
18542	1613	14	pour	pour	VB
18542	1613	15	in	in	IN
18542	1613	16	a	a	DT
18542	1613	17	cupful	cupful	NN
18542	1613	18	of	of	IN
18542	1613	19	Brown	Brown	NNP
18542	1613	20	Sauce	Sauce	NNP
18542	1613	21	.	.	.
18542	1614	1	Cover	cover	VB
18542	1614	2	and	and	CC
18542	1614	3	bake	bake	VB
18542	1614	4	for	for	IN
18542	1614	5	half	half	PDT
18542	1614	6	an	an	DT
18542	1614	7	hour	hour	NN
18542	1614	8	in	in	IN
18542	1614	9	a	a	DT
18542	1614	10	moderate	moderate	JJ
18542	1614	11	oven	oven	NN
18542	1614	12	.	.	.
18542	1615	1	[	[	-LRB-
18542	1615	2	Page	page	NN
18542	1615	3	154	154	CD
18542	1615	4	]	]	-RRB-
18542	1615	5	FRICASSÉE	FRICASSÉE	NNP
18542	1615	6	OF	of	IN
18542	1615	7	FROG	FROG	NNP
18542	1615	8	LEGS	LEGS	NNP
18542	1615	9	--	--	:
18542	1615	10	I	-PRON-	PRP
18542	1615	11	Simmer	Simmer	NNP
18542	1615	12	the	the	DT
18542	1615	13	prepared	prepare	VBN
18542	1615	14	legs	leg	NNS
18542	1615	15	in	in	IN
18542	1615	16	milk	milk	NN
18542	1615	17	until	until	IN
18542	1615	18	tender	tender	NN
18542	1615	19	.	.	.
18542	1616	1	Drain	drain	VB
18542	1616	2	and	and	CC
18542	1616	3	put	put	VBD
18542	1616	4	in	in	RP
18542	1616	5	a	a	DT
18542	1616	6	platter	platter	NN
18542	1616	7	.	.	.
18542	1617	1	Spread	Spread	VBN
18542	1617	2	with	with	IN
18542	1617	3	butter	butter	NN
18542	1617	4	and	and	CC
18542	1617	5	keep	keep	VB
18542	1617	6	warm	warm	JJ
18542	1617	7	.	.	.
18542	1618	1	Cook	cook	VB
18542	1618	2	together	together	RB
18542	1618	3	one	one	CD
18542	1618	4	tablespoonful	tablespoonful	NN
18542	1618	5	of	of	IN
18542	1618	6	flour	flour	NN
18542	1618	7	and	and	CC
18542	1618	8	two	two	CD
18542	1618	9	of	of	IN
18542	1618	10	butter	butter	NN
18542	1618	11	,	,	,
18542	1618	12	add	add	VB
18542	1618	13	the	the	DT
18542	1618	14	milk	milk	NN
18542	1618	15	in	in	IN
18542	1618	16	which	which	WDT
18542	1618	17	the	the	DT
18542	1618	18	legs	leg	NNS
18542	1618	19	were	be	VBD
18542	1618	20	cooked	cook	VBN
18542	1618	21	and	and	CC
18542	1618	22	enough	enough	RB
18542	1618	23	more	more	JJR
18542	1618	24	to	to	TO
18542	1618	25	make	make	VB
18542	1618	26	a	a	DT
18542	1618	27	pint	pint	NN
18542	1618	28	.	.	.
18542	1619	1	Cook	cook	VB
18542	1619	2	until	until	IN
18542	1619	3	thick	thick	JJ
18542	1619	4	,	,	,
18542	1619	5	stirring	stir	VBG
18542	1619	6	constantly	constantly	RB
18542	1619	7	.	.	.
18542	1620	1	Season	season	NN
18542	1620	2	with	with	IN
18542	1620	3	salt	salt	NN
18542	1620	4	,	,	,
18542	1620	5	paprika	paprika	NNP
18542	1620	6	,	,	,
18542	1620	7	and	and	CC
18542	1620	8	minced	mince	VBD
18542	1620	9	parsley	parsley	NNP
18542	1620	10	,	,	,
18542	1620	11	take	take	VB
18542	1620	12	from	from	IN
18542	1620	13	the	the	DT
18542	1620	14	fire	fire	NN
18542	1620	15	,	,	,
18542	1620	16	and	and	CC
18542	1620	17	add	add	VB
18542	1620	18	two	two	CD
18542	1620	19	eggs	egg	NNS
18542	1620	20	well	well	RB
18542	1620	21	beaten	beat	VBN
18542	1620	22	with	with	IN
18542	1620	23	the	the	DT
18542	1620	24	juice	juice	NN
18542	1620	25	of	of	IN
18542	1620	26	half	half	PDT
18542	1620	27	a	a	DT
18542	1620	28	lemon	lemon	NN
18542	1620	29	.	.	.
18542	1621	1	Bring	bring	VB
18542	1621	2	to	to	IN
18542	1621	3	the	the	DT
18542	1621	4	boil	boil	NN
18542	1621	5	,	,	,
18542	1621	6	pour	pour	VBP
18542	1621	7	over	over	IN
18542	1621	8	the	the	DT
18542	1621	9	frog	frog	NN
18542	1621	10	legs	leg	NNS
18542	1621	11	,	,	,
18542	1621	12	and	and	CC
18542	1621	13	serve	serve	VB
18542	1621	14	.	.	.
18542	1622	1	FRICASSÉE	FRICASSÉE	NNP
18542	1622	2	OF	of	IN
18542	1622	3	FROG	FROG	NNP
18542	1622	4	LEGS	LEGS	NNP
18542	1622	5	--	--	:
18542	1622	6	II	II	NNP
18542	1622	7	Prepare	Prepare	NNP
18542	1622	8	and	and	CC
18542	1622	9	skin	skin	VB
18542	1622	10	the	the	DT
18542	1622	11	legs	leg	NNS
18542	1622	12	and	and	CC
18542	1622	13	boil	boil	VB
18542	1622	14	until	until	IN
18542	1622	15	tender	tender	NN
18542	1622	16	in	in	IN
18542	1622	17	veal	veal	NN
18542	1622	18	stock	stock	NN
18542	1622	19	to	to	TO
18542	1622	20	cover	cover	VB
18542	1622	21	,	,	,
18542	1622	22	with	with	IN
18542	1622	23	pepper	pepper	NN
18542	1622	24	and	and	CC
18542	1622	25	salt	salt	NN
18542	1622	26	to	to	IN
18542	1622	27	season	season	NN
18542	1622	28	,	,	,
18542	1622	29	a	a	DT
18542	1622	30	bunch	bunch	NN
18542	1622	31	of	of	IN
18542	1622	32	sweet	sweet	JJ
18542	1622	33	herbs	herb	NNS
18542	1622	34	,	,	,
18542	1622	35	and	and	CC
18542	1622	36	a	a	DT
18542	1622	37	bit	bit	NN
18542	1622	38	of	of	IN
18542	1622	39	lemon	lemon	NN
18542	1622	40	-	-	HYPH
18542	1622	41	peel	peel	NN
18542	1622	42	.	.	.
18542	1623	1	Add	add	VB
18542	1623	2	a	a	DT
18542	1623	3	small	small	JJ
18542	1623	4	slice	slice	NN
18542	1623	5	of	of	IN
18542	1623	6	onion	onion	NN
18542	1623	7	and	and	CC
18542	1623	8	cook	cook	NN
18542	1623	9	until	until	IN
18542	1623	10	the	the	DT
18542	1623	11	legs	leg	NNS
18542	1623	12	are	be	VBP
18542	1623	13	tender	tender	JJ
18542	1623	14	.	.	.
18542	1624	1	Strain	strain	VB
18542	1624	2	the	the	DT
18542	1624	3	liquid	liquid	NN
18542	1624	4	,	,	,
18542	1624	5	thicken	thicken	VB
18542	1624	6	it	-PRON-	PRP
18542	1624	7	with	with	IN
18542	1624	8	butter	butter	NN
18542	1624	9	and	and	CC
18542	1624	10	flour	flour	NN
18542	1624	11	and	and	CC
18542	1624	12	a	a	DT
18542	1624	13	little	little	JJ
18542	1624	14	cream	cream	NN
18542	1624	15	cooked	cook	VBN
18542	1624	16	together	together	RB
18542	1624	17	.	.	.
18542	1625	1	Add	add	VB
18542	1625	2	the	the	DT
18542	1625	3	frog	frog	NN
18542	1625	4	legs	leg	NNS
18542	1625	5	and	and	CC
18542	1625	6	a	a	DT
18542	1625	7	few	few	JJ
18542	1625	8	canned	canned	JJ
18542	1625	9	mushrooms	mushroom	NNS
18542	1625	10	cut	cut	VBD
18542	1625	11	fine	fine	RB
18542	1625	12	.	.	.
18542	1626	1	Bring	bring	VB
18542	1626	2	to	to	IN
18542	1626	3	the	the	DT
18542	1626	4	boil	boil	NN
18542	1626	5	and	and	CC
18542	1626	6	serve	serve	VB
18542	1626	7	.	.	.
18542	1627	1	FRICASSÉE	FRICASSÉE	NNP
18542	1627	2	OF	of	IN
18542	1627	3	FROG	FROG	NNP
18542	1627	4	LEGS	LEGS	NNP
18542	1627	5	--	--	:
18542	1627	6	III	III	NNP
18542	1627	7	Brown	Brown	NNP
18542	1627	8	a	a	DT
18542	1627	9	dozen	dozen	NN
18542	1627	10	frog	frog	NN
18542	1627	11	legs	leg	NNS
18542	1627	12	in	in	IN
18542	1627	13	butter	butter	NN
18542	1627	14	with	with	IN
18542	1627	15	half	half	PDT
18542	1627	16	a	a	DT
18542	1627	17	teaspoonful	teaspoonful	NN
18542	1627	18	of	of	IN
18542	1627	19	chopped	chopped	JJ
18542	1627	20	onions	onion	NNS
18542	1627	21	.	.	.
18542	1628	1	Add	add	VB
18542	1628	2	one	one	CD
18542	1628	3	half	half	NN
18542	1628	4	cupful	cupful	NN
18542	1628	5	of	of	IN
18542	1628	6	water	water	NN
18542	1628	7	and	and	CC
18542	1628	8	one	one	CD
18542	1628	9	half	half	NN
18542	1628	10	cupful	cupful	JJ
18542	1628	11	of	of	IN
18542	1628	12	Sherry	Sherry	NNP
18542	1628	13	.	.	.
18542	1629	1	Cover	cover	VB
18542	1629	2	and	and	CC
18542	1629	3	cook	cook	NN
18542	1629	4	for	for	IN
18542	1629	5	twenty	twenty	CD
18542	1629	6	minutes	minute	NNS
18542	1629	7	.	.	.
18542	1630	1	Beat	beat	VB
18542	1630	2	the	the	DT
18542	1630	3	yolks	yolk	NNS
18542	1630	4	of	of	IN
18542	1630	5	four	four	CD
18542	1630	6	eggs	egg	NNS
18542	1630	7	with	with	IN
18542	1630	8	[	[	-LRB-
18542	1630	9	Page	page	NN
18542	1630	10	155	155	CD
18542	1630	11	]	]	-RRB-
18542	1630	12	two	two	CD
18542	1630	13	tablespoonfuls	tablespoonful	NNS
18542	1630	14	of	of	IN
18542	1630	15	cream	cream	NN
18542	1630	16	,	,	,
18542	1630	17	add	add	VB
18542	1630	18	a	a	DT
18542	1630	19	little	little	JJ
18542	1630	20	of	of	IN
18542	1630	21	the	the	DT
18542	1630	22	hot	hot	JJ
18542	1630	23	liquid	liquid	NN
18542	1630	24	,	,	,
18542	1630	25	pour	pour	VB
18542	1630	26	into	into	IN
18542	1630	27	the	the	DT
18542	1630	28	pan	pan	NN
18542	1630	29	,	,	,
18542	1630	30	and	and	CC
18542	1630	31	bring	bring	VB
18542	1630	32	to	to	IN
18542	1630	33	the	the	DT
18542	1630	34	boil	boil	NN
18542	1630	35	.	.	.
18542	1631	1	Skim	skim	VB
18542	1631	2	out	out	RP
18542	1631	3	the	the	DT
18542	1631	4	frog	frog	NN
18542	1631	5	legs	leg	NNS
18542	1631	6	,	,	,
18542	1631	7	put	put	VBN
18542	1631	8	on	on	RP
18542	1631	9	a	a	DT
18542	1631	10	platter	platter	NN
18542	1631	11	,	,	,
18542	1631	12	and	and	CC
18542	1631	13	strain	strain	VB
18542	1631	14	the	the	DT
18542	1631	15	sauce	sauce	NN
18542	1631	16	over	over	IN
18542	1631	17	them	-PRON-	PRP
18542	1631	18	.	.	.
18542	1632	1	BROWN	BROWN	NNP
18542	1632	2	FRICASSÉE	FRICASSÉE	NNP
18542	1632	3	OF	of	IN
18542	1632	4	FROG	FROG	NNP
18542	1632	5	LEGS	LEGS	NNP
18542	1632	6	Melt	Melt	NNP
18542	1632	7	one	one	CD
18542	1632	8	tablespoonful	tablespoonful	NN
18542	1632	9	of	of	IN
18542	1632	10	butter	butter	NN
18542	1632	11	and	and	CC
18542	1632	12	brown	brown	NN
18542	1632	13	in	in	IN
18542	1632	14	it	-PRON-	PRP
18542	1632	15	two	two	CD
18542	1632	16	tablespoonfuls	tablespoonful	NNS
18542	1632	17	of	of	IN
18542	1632	18	flour	flour	NN
18542	1632	19	.	.	.
18542	1633	1	Add	add	VB
18542	1633	2	sufficient	sufficient	JJ
18542	1633	3	brown	brown	JJ
18542	1633	4	stock	stock	NN
18542	1633	5	to	to	TO
18542	1633	6	make	make	VB
18542	1633	7	the	the	DT
18542	1633	8	required	require	VBN
18542	1633	9	quantity	quantity	NN
18542	1633	10	of	of	IN
18542	1633	11	sauce	sauce	NN
18542	1633	12	and	and	CC
18542	1633	13	cook	cook	NN
18542	1633	14	until	until	IN
18542	1633	15	thick	thick	JJ
18542	1633	16	,	,	,
18542	1633	17	stirring	stir	VBG
18542	1633	18	constantly	constantly	RB
18542	1633	19	.	.	.
18542	1634	1	Season	season	NN
18542	1634	2	with	with	IN
18542	1634	3	salt	salt	NN
18542	1634	4	,	,	,
18542	1634	5	pepper	pepper	NN
18542	1634	6	,	,	,
18542	1634	7	grated	grate	VBD
18542	1634	8	lemon	lemon	NN
18542	1634	9	-	-	HYPH
18542	1634	10	peel	peel	NN
18542	1634	11	,	,	,
18542	1634	12	grated	grate	VBN
18542	1634	13	onion	onion	NN
18542	1634	14	,	,	,
18542	1634	15	sweet	sweet	JJ
18542	1634	16	herbs	herb	NNS
18542	1634	17	,	,	,
18542	1634	18	anchovy	anchovy	JJ
18542	1634	19	paste	paste	NN
18542	1634	20	,	,	,
18542	1634	21	and	and	CC
18542	1634	22	a	a	DT
18542	1634	23	pinch	pinch	NN
18542	1634	24	of	of	IN
18542	1634	25	allspice	allspice	NN
18542	1634	26	.	.	.
18542	1635	1	Dip	dip	VB
18542	1635	2	the	the	DT
18542	1635	3	frog	frog	NN
18542	1635	4	legs	leg	NNS
18542	1635	5	in	in	IN
18542	1635	6	flour	flour	NN
18542	1635	7	and	and	CC
18542	1635	8	fry	fry	NNP
18542	1635	9	brown	brown	JJ
18542	1635	10	.	.	.
18542	1636	1	Arrange	arrange	VB
18542	1636	2	on	on	IN
18542	1636	3	a	a	DT
18542	1636	4	platter	platter	NN
18542	1636	5	,	,	,
18542	1636	6	cover	cover	NN
18542	1636	7	with	with	IN
18542	1636	8	broiled	broil	VBN
18542	1636	9	mushrooms	mushroom	NNS
18542	1636	10	,	,	,
18542	1636	11	pour	pour	VB
18542	1636	12	the	the	DT
18542	1636	13	sauce	sauce	NN
18542	1636	14	over	over	RB
18542	1636	15	,	,	,
18542	1636	16	and	and	CC
18542	1636	17	serve	serve	VB
18542	1636	18	.	.	.
18542	1637	1	STEWED	STEWED	NNP
18542	1637	2	FROG	FROG	NNP
18542	1637	3	LEGS	LEGS	NNP
18542	1637	4	--	--	:
18542	1637	5	I	-PRON-	PRP
18542	1637	6	Soak	soak	VBP
18542	1637	7	the	the	DT
18542	1637	8	frog	frog	NN
18542	1637	9	legs	leg	NNS
18542	1637	10	for	for	IN
18542	1637	11	an	an	DT
18542	1637	12	hour	hour	NN
18542	1637	13	in	in	IN
18542	1637	14	a	a	DT
18542	1637	15	marinade	marinade	NN
18542	1637	16	of	of	IN
18542	1637	17	oil	oil	NN
18542	1637	18	and	and	CC
18542	1637	19	lemon	lemon	NN
18542	1637	20	-	-	HYPH
18542	1637	21	juice	juice	NN
18542	1637	22	,	,	,
18542	1637	23	adding	add	VBG
18542	1637	24	a	a	DT
18542	1637	25	teaspoonful	teaspoonful	NN
18542	1637	26	of	of	IN
18542	1637	27	chopped	chopped	JJ
18542	1637	28	onion	onion	NN
18542	1637	29	.	.	.
18542	1638	1	Fry	fry	CD
18542	1638	2	brown	brown	JJ
18542	1638	3	in	in	IN
18542	1638	4	butter	butter	NN
18542	1638	5	a	a	DT
18542	1638	6	small	small	JJ
18542	1638	7	onion	onion	NN
18542	1638	8	,	,	,
18542	1638	9	a	a	DT
18542	1638	10	tomato	tomato	NN
18542	1638	11	,	,	,
18542	1638	12	and	and	CC
18542	1638	13	a	a	DT
18542	1638	14	green	green	JJ
18542	1638	15	pepper	pepper	NN
18542	1638	16	,	,	,
18542	1638	17	all	all	DT
18542	1638	18	chopped	chop	VBN
18542	1638	19	fine	fine	JJ
18542	1638	20	.	.	.
18542	1639	1	Add	add	VB
18542	1639	2	two	two	CD
18542	1639	3	tablespoonfuls	tablespoonful	NNS
18542	1639	4	of	of	IN
18542	1639	5	flour	flour	NN
18542	1639	6	and	and	CC
18542	1639	7	cook	cook	NN
18542	1639	8	to	to	IN
18542	1639	9	a	a	DT
18542	1639	10	smooth	smooth	JJ
18542	1639	11	paste	paste	NN
18542	1639	12	.	.	.
18542	1640	1	Add	add	VB
18542	1640	2	the	the	DT
18542	1640	3	frog	frog	NN
18542	1640	4	legs	leg	NNS
18542	1640	5	and	and	CC
18542	1640	6	enough	enough	JJ
18542	1640	7	water	water	NN
18542	1640	8	or	or	CC
18542	1640	9	stock	stock	NN
18542	1640	10	to	to	TO
18542	1640	11	keep	keep	VB
18542	1640	12	from	from	IN
18542	1640	13	burning	burn	VBG
18542	1640	14	.	.	.
18542	1641	1	Cover	cover	VB
18542	1641	2	and	and	CC
18542	1641	3	cook	cook	NN
18542	1641	4	for	for	IN
18542	1641	5	ten	ten	CD
18542	1641	6	or	or	CC
18542	1641	7	fifteen	fifteen	CD
18542	1641	8	minutes	minute	NNS
18542	1641	9	.	.	.
18542	1642	1	[	[	-LRB-
18542	1642	2	Page	page	NN
18542	1642	3	156	156	CD
18542	1642	4	]	]	-RRB-
18542	1642	5	STEWED	STEWED	NNP
18542	1642	6	FROG	FROG	NNP
18542	1642	7	LEGS	LEGS	NNP
18542	1642	8	--	--	:
18542	1642	9	II	II	NNP
18542	1642	10	Melt	Melt	NNP
18542	1642	11	one	one	CD
18542	1642	12	tablespoonful	tablespoonful	NN
18542	1642	13	of	of	IN
18542	1642	14	butter	butter	NN
18542	1642	15	and	and	CC
18542	1642	16	brown	brown	NN
18542	1642	17	in	in	IN
18542	1642	18	it	-PRON-	PRP
18542	1642	19	one	one	CD
18542	1642	20	tablespoonful	tablespoonful	NN
18542	1642	21	of	of	IN
18542	1642	22	flour	flour	NN
18542	1642	23	,	,	,
18542	1642	24	add	add	VB
18542	1642	25	one	one	CD
18542	1642	26	cupful	cupful	NN
18542	1642	27	of	of	IN
18542	1642	28	stock	stock	NN
18542	1642	29	,	,	,
18542	1642	30	and	and	CC
18542	1642	31	cook	cook	VB
18542	1642	32	until	until	IN
18542	1642	33	thick	thick	JJ
18542	1642	34	,	,	,
18542	1642	35	stirring	stir	VBG
18542	1642	36	constantly	constantly	RB
18542	1642	37	.	.	.
18542	1643	1	Add	add	VB
18542	1643	2	a	a	DT
18542	1643	3	dozen	dozen	NN
18542	1643	4	prepared	prepare	VBN
18542	1643	5	frog	frog	NN
18542	1643	6	legs	leg	NNS
18542	1643	7	simmer	simmer	NN
18542	1643	8	for	for	IN
18542	1643	9	ten	ten	CD
18542	1643	10	minutes	minute	NNS
18542	1643	11	,	,	,
18542	1643	12	season	season	NN
18542	1643	13	with	with	IN
18542	1643	14	salt	salt	NN
18542	1643	15	and	and	CC
18542	1643	16	pepper	pepper	NN
18542	1643	17	,	,	,
18542	1643	18	take	take	VB
18542	1643	19	from	from	IN
18542	1643	20	the	the	DT
18542	1643	21	fire	fire	NN
18542	1643	22	,	,	,
18542	1643	23	add	add	VB
18542	1643	24	the	the	DT
18542	1643	25	yolk	yolk	NN
18542	1643	26	of	of	IN
18542	1643	27	an	an	DT
18542	1643	28	egg	egg	NN
18542	1643	29	beaten	beat	VBN
18542	1643	30	smooth	smooth	JJ
18542	1643	31	with	with	IN
18542	1643	32	a	a	DT
18542	1643	33	little	little	JJ
18542	1643	34	cold	cold	JJ
18542	1643	35	water	water	NN
18542	1643	36	;	;	:
18542	1643	37	bring	bring	VB
18542	1643	38	to	to	IN
18542	1643	39	the	the	DT
18542	1643	40	boil	boil	NN
18542	1643	41	and	and	CC
18542	1643	42	serve	serve	VB
18542	1643	43	at	at	IN
18542	1643	44	once	once	RB
18542	1643	45	.	.	.
18542	1644	1	STEWED	STEWED	NNP
18542	1644	2	FROG	FROG	NNP
18542	1644	3	LEGS	LEGS	NNP
18542	1644	4	--	--	:
18542	1644	5	III	III	NNP
18542	1644	6	Soak	Soak	NNP
18542	1644	7	the	the	DT
18542	1644	8	prepared	prepare	VBN
18542	1644	9	legs	leg	NNS
18542	1644	10	in	in	IN
18542	1644	11	milk	milk	NN
18542	1644	12	for	for	IN
18542	1644	13	fifteen	fifteen	CD
18542	1644	14	minutes	minute	NNS
18542	1644	15	,	,	,
18542	1644	16	dip	dip	NN
18542	1644	17	in	in	IN
18542	1644	18	seasoned	season	VBN
18542	1644	19	flour	flour	NN
18542	1644	20	,	,	,
18542	1644	21	and	and	CC
18542	1644	22	fry	fry	VB
18542	1644	23	in	in	IN
18542	1644	24	hot	hot	JJ
18542	1644	25	butter	butter	NN
18542	1644	26	for	for	IN
18542	1644	27	three	three	CD
18542	1644	28	minutes	minute	NNS
18542	1644	29	.	.	.
18542	1645	1	Cover	cover	VB
18542	1645	2	with	with	IN
18542	1645	3	hot	hot	JJ
18542	1645	4	water	water	NN
18542	1645	5	and	and	CC
18542	1645	6	simmer	simmer	NN
18542	1645	7	for	for	IN
18542	1645	8	twenty	twenty	CD
18542	1645	9	minutes	minute	NNS
18542	1645	10	.	.	.
18542	1646	1	Bring	bring	VB
18542	1646	2	half	half	PDT
18542	1646	3	a	a	DT
18542	1646	4	cupful	cupful	NN
18542	1646	5	of	of	IN
18542	1646	6	cream	cream	NN
18542	1646	7	to	to	IN
18542	1646	8	the	the	DT
18542	1646	9	boil	boil	NN
18542	1646	10	,	,	,
18542	1646	11	stir	stir	VB
18542	1646	12	in	in	IN
18542	1646	13	a	a	DT
18542	1646	14	tablespoonful	tablespoonful	NN
18542	1646	15	of	of	IN
18542	1646	16	butter	butter	NN
18542	1646	17	rolled	roll	VBN
18542	1646	18	in	in	IN
18542	1646	19	flour	flour	NN
18542	1646	20	,	,	,
18542	1646	21	and	and	CC
18542	1646	22	cook	cook	VB
18542	1646	23	until	until	IN
18542	1646	24	thick	thick	JJ
18542	1646	25	,	,	,
18542	1646	26	stirring	stir	VBG
18542	1646	27	constantly	constantly	RB
18542	1646	28	.	.	.
18542	1647	1	Add	add	VB
18542	1647	2	to	to	IN
18542	1647	3	the	the	DT
18542	1647	4	frog	frog	NN
18542	1647	5	legs	leg	NNS
18542	1647	6	,	,	,
18542	1647	7	cook	cook	VBP
18542	1647	8	three	three	CD
18542	1647	9	minutes	minute	NNS
18542	1647	10	longer	long	RBR
18542	1647	11	,	,	,
18542	1647	12	season	season	NN
18542	1647	13	with	with	IN
18542	1647	14	salt	salt	NN
18542	1647	15	,	,	,
18542	1647	16	pepper	pepper	NN
18542	1647	17	,	,	,
18542	1647	18	and	and	CC
18542	1647	19	minced	mince	VBD
18542	1647	20	parsley	parsley	NN
18542	1647	21	,	,	,
18542	1647	22	and	and	CC
18542	1647	23	serve	serve	VB
18542	1647	24	.	.	.
18542	1648	1	STEWED	STEWED	NNP
18542	1648	2	FROG	FROG	NNP
18542	1648	3	LEGS	LEGS	NNP
18542	1648	4	--	--	:
18542	1648	5	IV	IV	NNP
18542	1648	6	Brown	Brown	NNP
18542	1648	7	a	a	DT
18542	1648	8	dozen	dozen	NN
18542	1648	9	frog	frog	NN
18542	1648	10	legs	leg	NNS
18542	1648	11	in	in	IN
18542	1648	12	butter	butter	NN
18542	1648	13	,	,	,
18542	1648	14	sprinkle	sprinkle	VB
18542	1648	15	with	with	IN
18542	1648	16	flour	flour	NN
18542	1648	17	,	,	,
18542	1648	18	and	and	CC
18542	1648	19	add	add	VB
18542	1648	20	enough	enough	JJ
18542	1648	21	cream	cream	NN
18542	1648	22	to	to	TO
18542	1648	23	make	make	VB
18542	1648	24	the	the	DT
18542	1648	25	required	require	VBN
18542	1648	26	quantity	quantity	NN
18542	1648	27	of	of	IN
18542	1648	28	sauce	sauce	NN
18542	1648	29	.	.	.
18542	1649	1	Cook	cook	VB
18542	1649	2	until	until	IN
18542	1649	3	thick	thick	JJ
18542	1649	4	,	,	,
18542	1649	5	stirring	stir	VBG
18542	1649	6	constantly	constantly	RB
18542	1649	7	.	.	.
18542	1650	1	Add	add	VB
18542	1650	2	a	a	DT
18542	1650	3	teaspoonful	teaspoonful	JJ
18542	1650	4	each	each	DT
18542	1650	5	of	of	IN
18542	1650	6	onion	onion	NN
18542	1650	7	-	-	HYPH
18542	1650	8	juice	juice	NN
18542	1650	9	and	and	CC
18542	1650	10	minced	mince	VBD
18542	1650	11	parsley	parsley	NN
18542	1650	12	,	,	,
18542	1650	13	and	and	CC
18542	1650	14	salt	salt	NN
18542	1650	15	and	and	CC
18542	1650	16	pepper	pepper	NN
18542	1650	17	to	to	IN
18542	1650	18	season	season	NN
18542	1650	19	.	.	.
18542	1651	1	Take	take	VB
18542	1651	2	from	from	IN
18542	1651	3	[	[	-LRB-
18542	1651	4	Page	page	NN
18542	1651	5	157	157	CD
18542	1651	6	]	]	-RRB-
18542	1651	7	the	the	DT
18542	1651	8	fire	fire	NN
18542	1651	9	,	,	,
18542	1651	10	and	and	CC
18542	1651	11	add	add	VB
18542	1651	12	the	the	DT
18542	1651	13	yolks	yolk	NNS
18542	1651	14	of	of	IN
18542	1651	15	two	two	CD
18542	1651	16	eggs	egg	NNS
18542	1651	17	beaten	beat	VBN
18542	1651	18	smooth	smooth	JJ
18542	1651	19	with	with	IN
18542	1651	20	a	a	DT
18542	1651	21	little	little	JJ
18542	1651	22	cold	cold	JJ
18542	1651	23	milk	milk	NN
18542	1651	24	,	,	,
18542	1651	25	bring	bring	VB
18542	1651	26	to	to	IN
18542	1651	27	the	the	DT
18542	1651	28	boil	boil	NN
18542	1651	29	,	,	,
18542	1651	30	and	and	CC
18542	1651	31	serve	serve	VB
18542	1651	32	very	very	RB
18542	1651	33	hot	hot	JJ
18542	1651	34	.	.	.
18542	1652	1	FROG	FROG	NNP
18542	1652	2	LEGS	LEGS	NNP
18542	1652	3	À	À	NNP
18542	1652	4	LA	LA	NNP
18542	1652	5	HOLLANDAISE	HOLLANDAISE	NNP
18542	1652	6	Fry	Fry	NNP
18542	1652	7	the	the	DT
18542	1652	8	prepared	prepare	VBN
18542	1652	9	frog	frog	NN
18542	1652	10	legs	leg	NNS
18542	1652	11	in	in	IN
18542	1652	12	butter	butter	NN
18542	1652	13	,	,	,
18542	1652	14	seasoning	seasoning	NN
18542	1652	15	with	with	IN
18542	1652	16	salt	salt	NN
18542	1652	17	and	and	CC
18542	1652	18	pepper	pepper	NN
18542	1652	19	.	.	.
18542	1653	1	Add	add	VB
18542	1653	2	half	half	PDT
18542	1653	3	a	a	DT
18542	1653	4	wineglassful	wineglassful	NN
18542	1653	5	of	of	IN
18542	1653	6	white	white	JJ
18542	1653	7	wine	wine	NN
18542	1653	8	,	,	,
18542	1653	9	cover	cover	NN
18542	1653	10	,	,	,
18542	1653	11	and	and	CC
18542	1653	12	simmer	simmer	VB
18542	1653	13	for	for	IN
18542	1653	14	five	five	CD
18542	1653	15	minutes	minute	NNS
18542	1653	16	;	;	:
18542	1653	17	then	then	RB
18542	1653	18	add	add	VB
18542	1653	19	two	two	CD
18542	1653	20	cupfuls	cupful	NNS
18542	1653	21	of	of	IN
18542	1653	22	Hollandaise	Hollandaise	NNP
18542	1653	23	Sauce	Sauce	NNP
18542	1653	24	,	,	,
18542	1653	25	two	two	CD
18542	1653	26	teaspoonfuls	teaspoonful	NNS
18542	1653	27	of	of	IN
18542	1653	28	finely	finely	RB
18542	1653	29	chopped	chop	VBN
18542	1653	30	parsley	parsley	NN
18542	1653	31	,	,	,
18542	1653	32	and	and	CC
18542	1653	33	a	a	DT
18542	1653	34	little	little	JJ
18542	1653	35	lemon	lemon	NN
18542	1653	36	-	-	HYPH
18542	1653	37	juice	juice	NN
18542	1653	38	.	.	.
18542	1654	1	Bring	bring	VB
18542	1654	2	to	to	IN
18542	1654	3	the	the	DT
18542	1654	4	boil	boil	NN
18542	1654	5	and	and	CC
18542	1654	6	serve	serve	VB
18542	1654	7	very	very	RB
18542	1654	8	hot	hot	JJ
18542	1654	9	.	.	.
18542	1655	1	FROG	FROG	NNP
18542	1655	2	LEGS	LEGS	NNP
18542	1655	3	À	À	NNP
18542	1655	4	LA	LA	NNP
18542	1655	5	PROVENÇALE	PROVENÇALE	NNP
18542	1655	6	Cover	Cover	NNP
18542	1655	7	the	the	DT
18542	1655	8	bottom	bottom	NN
18542	1655	9	of	of	IN
18542	1655	10	a	a	DT
18542	1655	11	saucepan	saucepan	NN
18542	1655	12	with	with	IN
18542	1655	13	olive	olive	NN
18542	1655	14	-	-	HYPH
18542	1655	15	oil	oil	NN
18542	1655	16	,	,	,
18542	1655	17	and	and	CC
18542	1655	18	sprinkle	sprinkle	VB
18542	1655	19	with	with	IN
18542	1655	20	finely	finely	RB
18542	1655	21	minced	mince	VBN
18542	1655	22	garlic	garlic	NN
18542	1655	23	.	.	.
18542	1656	1	Lay	lay	VB
18542	1656	2	the	the	DT
18542	1656	3	frog	frog	NN
18542	1656	4	legs	leg	NNS
18542	1656	5	on	on	IN
18542	1656	6	this	this	DT
18542	1656	7	,	,	,
18542	1656	8	cover	cover	VB
18542	1656	9	and	and	CC
18542	1656	10	cook	cook	NN
18542	1656	11	until	until	IN
18542	1656	12	brown	brown	NNP
18542	1656	13	.	.	.
18542	1657	1	Squeeze	squeeze	VB
18542	1657	2	over	over	IN
18542	1657	3	the	the	DT
18542	1657	4	juice	juice	NN
18542	1657	5	of	of	IN
18542	1657	6	half	half	PDT
18542	1657	7	a	a	DT
18542	1657	8	lemon	lemon	NN
18542	1657	9	,	,	,
18542	1657	10	sprinkle	sprinkle	VB
18542	1657	11	with	with	IN
18542	1657	12	parsley	parsley	NN
18542	1657	13	,	,	,
18542	1657	14	and	and	CC
18542	1657	15	serve	serve	VB
18542	1657	16	.	.	.
18542	1658	1	FROG	FROG	NNP
18542	1658	2	LEGS	LEGS	NNP
18542	1658	3	AU	AU	NNP
18542	1658	4	BEURRE	BEURRE	NNP
18542	1658	5	NOIR	NOIR	NNP
18542	1658	6	Boil	Boil	NNP
18542	1658	7	the	the	DT
18542	1658	8	legs	leg	NNS
18542	1658	9	in	in	IN
18542	1658	10	court	court	NN
18542	1658	11	bouillon	bouillon	NN
18542	1658	12	for	for	IN
18542	1658	13	five	five	CD
18542	1658	14	minutes	minute	NNS
18542	1658	15	.	.	.
18542	1659	1	Drain	drain	NN
18542	1659	2	,	,	,
18542	1659	3	arrange	arrange	VB
18542	1659	4	on	on	IN
18542	1659	5	a	a	DT
18542	1659	6	serving	serve	VBG
18542	1659	7	-	-	HYPH
18542	1659	8	dish	dish	NN
18542	1659	9	,	,	,
18542	1659	10	sprinkle	sprinkle	VB
18542	1659	11	with	with	IN
18542	1659	12	minced	mince	VBN
18542	1659	13	parsley	parsley	NNP
18542	1659	14	,	,	,
18542	1659	15	and	and	CC
18542	1659	16	keep	keep	VB
18542	1659	17	warm	warm	JJ
18542	1659	18	.	.	.
18542	1660	1	Brown	brown	VB
18542	1660	2	half	half	PDT
18542	1660	3	a	a	DT
18542	1660	4	cupful	cupful	NN
18542	1660	5	of	of	IN
18542	1660	6	butter	butter	NN
18542	1660	7	in	in	IN
18542	1660	8	a	a	DT
18542	1660	9	frying	frying	JJ
18542	1660	10	-	-	HYPH
18542	1660	11	pan	pan	NN
18542	1660	12	,	,	,
18542	1660	13	taking	take	VBG
18542	1660	14	care	care	NN
18542	1660	15	not	not	RB
18542	1660	16	to	to	TO
18542	1660	17	burn	burn	VB
18542	1660	18	.	.	.
18542	1661	1	Add	add	VB
18542	1661	2	two	two	CD
18542	1661	3	tablespoonfuls	tablespoonful	NNS
18542	1661	4	of	of	IN
18542	1661	5	vinegar	vinegar	NN
18542	1661	6	and	and	CC
18542	1661	7	salt	salt	NN
18542	1661	8	and	and	CC
18542	1661	9	pepper	pepper	NN
18542	1661	10	to	to	IN
18542	1661	11	season	season	NN
18542	1661	12	.	.	.
18542	1662	1	Pour	pour	VB
18542	1662	2	over	over	IN
18542	1662	3	the	the	DT
18542	1662	4	frog	frog	NN
18542	1662	5	legs	leg	NNS
18542	1662	6	and	and	CC
18542	1662	7	serve	serve	VBP
18542	1662	8	.	.	.
18542	1663	1	[	[	-LRB-
18542	1663	2	Page	page	NN
18542	1663	3	158	158	CD
18542	1663	4	]	]	-RRB-
18542	1663	5	FROG	FROG	NNP
18542	1663	6	LEGS	LEGS	NNP
18542	1663	7	À	À	NNP
18542	1663	8	LA	LA	NNP
18542	1663	9	POULETTE	POULETTE	NNP
18542	1663	10	--	--	:
18542	1663	11	I	-PRON-	PRP
18542	1663	12	Parboil	Parboil	NNP
18542	1663	13	a	a	DT
18542	1663	14	dozen	dozen	NN
18542	1663	15	frog	frog	NN
18542	1663	16	legs	leg	NNS
18542	1663	17	,	,	,
18542	1663	18	drain	drain	NN
18542	1663	19	and	and	CC
18542	1663	20	cool	cool	JJ
18542	1663	21	.	.	.
18542	1664	1	Cook	cook	VB
18542	1664	2	together	together	RB
18542	1664	3	one	one	CD
18542	1664	4	tablespoonful	tablespoonful	JJ
18542	1664	5	each	each	DT
18542	1664	6	of	of	IN
18542	1664	7	butter	butter	NN
18542	1664	8	and	and	CC
18542	1664	9	flour	flour	NN
18542	1664	10	,	,	,
18542	1664	11	add	add	VB
18542	1664	12	one	one	CD
18542	1664	13	cupful	cupful	NN
18542	1664	14	of	of	IN
18542	1664	15	milk	milk	NN
18542	1664	16	,	,	,
18542	1664	17	or	or	CC
18542	1664	18	white	white	JJ
18542	1664	19	stock	stock	NN
18542	1664	20	,	,	,
18542	1664	21	and	and	CC
18542	1664	22	cook	cook	VB
18542	1664	23	until	until	IN
18542	1664	24	thick	thick	JJ
18542	1664	25	,	,	,
18542	1664	26	stirring	stir	VBG
18542	1664	27	constantly	constantly	RB
18542	1664	28	.	.	.
18542	1665	1	Add	add	VB
18542	1665	2	salt	salt	NN
18542	1665	3	and	and	CC
18542	1665	4	pepper	pepper	NN
18542	1665	5	to	to	IN
18542	1665	6	season	season	NN
18542	1665	7	,	,	,
18542	1665	8	and	and	CC
18542	1665	9	the	the	DT
18542	1665	10	frog	frog	NN
18542	1665	11	legs	leg	NNS
18542	1665	12	.	.	.
18542	1666	1	Cover	cover	VB
18542	1666	2	and	and	CC
18542	1666	3	cook	cook	NN
18542	1666	4	for	for	IN
18542	1666	5	twenty	twenty	CD
18542	1666	6	minutes	minute	NNS
18542	1666	7	.	.	.
18542	1667	1	Take	take	VB
18542	1667	2	from	from	IN
18542	1667	3	the	the	DT
18542	1667	4	fire	fire	NN
18542	1667	5	,	,	,
18542	1667	6	add	add	VB
18542	1667	7	the	the	DT
18542	1667	8	yolk	yolk	NN
18542	1667	9	of	of	IN
18542	1667	10	an	an	DT
18542	1667	11	egg	egg	NN
18542	1667	12	beaten	beat	VBN
18542	1667	13	smooth	smooth	JJ
18542	1667	14	with	with	IN
18542	1667	15	a	a	DT
18542	1667	16	little	little	JJ
18542	1667	17	cold	cold	JJ
18542	1667	18	water	water	NN
18542	1667	19	,	,	,
18542	1667	20	and	and	CC
18542	1667	21	a	a	DT
18542	1667	22	tablespoonful	tablespoonful	NN
18542	1667	23	of	of	IN
18542	1667	24	minced	mince	VBN
18542	1667	25	parsley	parsley	NN
18542	1667	26	.	.	.
18542	1668	1	Bring	bring	VB
18542	1668	2	to	to	IN
18542	1668	3	the	the	DT
18542	1668	4	boil	boil	NN
18542	1668	5	,	,	,
18542	1668	6	and	and	CC
18542	1668	7	serve	serve	VB
18542	1668	8	at	at	IN
18542	1668	9	once	once	RB
18542	1668	10	.	.	.
18542	1669	1	FROG	FROG	NNP
18542	1669	2	LEGS	LEGS	NNP
18542	1669	3	À	À	NNP
18542	1669	4	LA	LA	NNP
18542	1669	5	POULETTE	POULETTE	NNP
18542	1669	6	--	--	:
18542	1669	7	II	II	NNP
18542	1669	8	Season	season	NN
18542	1669	9	prepared	prepare	VBN
18542	1669	10	frog	frog	NN
18542	1669	11	legs	leg	NNS
18542	1669	12	with	with	IN
18542	1669	13	salt	salt	NN
18542	1669	14	,	,	,
18542	1669	15	pepper	pepper	NN
18542	1669	16	,	,	,
18542	1669	17	and	and	CC
18542	1669	18	nutmeg	nutmeg	NNP
18542	1669	19	,	,	,
18542	1669	20	and	and	CC
18542	1669	21	fry	fry	NNP
18542	1669	22	brown	brown	NNP
18542	1669	23	in	in	IN
18542	1669	24	butter	butter	NN
18542	1669	25	.	.	.
18542	1670	1	Add	add	VB
18542	1670	2	two	two	CD
18542	1670	3	tablespoonfuls	tablespoonful	NNS
18542	1670	4	of	of	IN
18542	1670	5	flour	flour	NN
18542	1670	6	and	and	CC
18542	1670	7	two	two	CD
18542	1670	8	cupfuls	cupful	NNS
18542	1670	9	of	of	IN
18542	1670	10	cream	cream	NN
18542	1670	11	.	.	.
18542	1671	1	Cook	cook	VB
18542	1671	2	until	until	IN
18542	1671	3	thick	thick	JJ
18542	1671	4	,	,	,
18542	1671	5	stirring	stir	VBG
18542	1671	6	constantly	constantly	RB
18542	1671	7	.	.	.
18542	1672	1	Add	add	VB
18542	1672	2	a	a	DT
18542	1672	3	wineglassful	wineglassful	NN
18542	1672	4	of	of	IN
18542	1672	5	white	white	JJ
18542	1672	6	wine	wine	NN
18542	1672	7	,	,	,
18542	1672	8	two	two	CD
18542	1672	9	tablespoonfuls	tablespoonful	NNS
18542	1672	10	of	of	IN
18542	1672	11	butter	butter	NN
18542	1672	12	,	,	,
18542	1672	13	a	a	DT
18542	1672	14	tablespoonful	tablespoonful	NN
18542	1672	15	of	of	IN
18542	1672	16	minced	mince	VBN
18542	1672	17	parsley	parsley	NN
18542	1672	18	,	,	,
18542	1672	19	and	and	CC
18542	1672	20	the	the	DT
18542	1672	21	yolks	yolk	NNS
18542	1672	22	of	of	IN
18542	1672	23	four	four	CD
18542	1672	24	eggs	egg	NNS
18542	1672	25	beaten	beat	VBN
18542	1672	26	smooth	smooth	JJ
18542	1672	27	with	with	IN
18542	1672	28	the	the	DT
18542	1672	29	juice	juice	NN
18542	1672	30	of	of	IN
18542	1672	31	a	a	DT
18542	1672	32	lemon	lemon	NN
18542	1672	33	.	.	.
18542	1673	1	Bring	bring	VB
18542	1673	2	to	to	IN
18542	1673	3	the	the	DT
18542	1673	4	boil	boil	NN
18542	1673	5	and	and	CC
18542	1673	6	serve	serve	VB
18542	1673	7	.	.	.
18542	1674	1	FROG	FROG	NNP
18542	1674	2	LEGS	LEGS	NNP
18542	1674	3	PATTIES	patty	NNS
18542	1674	4	Boil	Boil	NNP
18542	1674	5	the	the	DT
18542	1674	6	legs	leg	NNS
18542	1674	7	until	until	IN
18542	1674	8	the	the	DT
18542	1674	9	meat	meat	NN
18542	1674	10	drops	drop	VBZ
18542	1674	11	from	from	IN
18542	1674	12	the	the	DT
18542	1674	13	bone	bone	NN
18542	1674	14	,	,	,
18542	1674	15	remove	remove	VB
18542	1674	16	the	the	DT
18542	1674	17	bone	bone	NN
18542	1674	18	,	,	,
18542	1674	19	reheat	reheat	VB
18542	1674	20	in	in	IN
18542	1674	21	Cream	Cream	NNP
18542	1674	22	Sauce	Sauce	NNP
18542	1674	23	,	,	,
18542	1674	24	and	and	CC
18542	1674	25	season	season	NN
18542	1674	26	to	to	TO
18542	1674	27	taste	taste	VB
18542	1674	28	.	.	.
18542	1675	1	Fill	fill	VB
18542	1675	2	patty	patty	NN
18542	1675	3	-	-	HYPH
18542	1675	4	shells	shell	NNS
18542	1675	5	and	and	CC
18542	1675	6	serve	serve	VBP
18542	1675	7	.	.	.
18542	1676	1	[	[	-LRB-
18542	1676	2	Page	page	NN
18542	1676	3	159	159	CD
18542	1676	4	]	]	-RRB-
18542	1676	5	FROG	FROG	NNP
18542	1676	6	LEGS	LEGS	NNP
18542	1676	7	À	À	NNP
18542	1676	8	LA	LA	NNP
18542	1676	9	CREOLE	CREOLE	NNP
18542	1676	10	Melt	Melt	NNP
18542	1676	11	a	a	DT
18542	1676	12	tablespoonful	tablespoonful	NN
18542	1676	13	of	of	IN
18542	1676	14	butter	butter	NN
18542	1676	15	in	in	IN
18542	1676	16	a	a	DT
18542	1676	17	saucepan	saucepan	NN
18542	1676	18	and	and	CC
18542	1676	19	fry	fry	NN
18542	1676	20	in	in	IN
18542	1676	21	it	-PRON-	PRP
18542	1676	22	a	a	DT
18542	1676	23	chopped	chop	VBN
18542	1676	24	onion	onion	NN
18542	1676	25	,	,	,
18542	1676	26	a	a	DT
18542	1676	27	tablespoonful	tablespoonful	NN
18542	1676	28	of	of	IN
18542	1676	29	chopped	chop	VBN
18542	1676	30	raw	raw	JJ
18542	1676	31	ham	ham	NN
18542	1676	32	,	,	,
18542	1676	33	and	and	CC
18542	1676	34	half	half	PDT
18542	1676	35	a	a	DT
18542	1676	36	green	green	JJ
18542	1676	37	pepper	pepper	NN
18542	1676	38	shredded	shred	VBN
18542	1676	39	.	.	.
18542	1677	1	Season	season	NN
18542	1677	2	highly	highly	RB
18542	1677	3	with	with	IN
18542	1677	4	salt	salt	NN
18542	1677	5	and	and	CC
18542	1677	6	pepper	pepper	NN
18542	1677	7	,	,	,
18542	1677	8	add	add	VB
18542	1677	9	four	four	CD
18542	1677	10	cupfuls	cupful	NNS
18542	1677	11	of	of	IN
18542	1677	12	stock	stock	NN
18542	1677	13	,	,	,
18542	1677	14	a	a	DT
18542	1677	15	tablespoonful	tablespoonful	NN
18542	1677	16	of	of	IN
18542	1677	17	rice	rice	NN
18542	1677	18	,	,	,
18542	1677	19	six	six	CD
18542	1677	20	sliced	sliced	JJ
18542	1677	21	okras	okra	NNS
18542	1677	22	,	,	,
18542	1677	23	and	and	CC
18542	1677	24	one	one	CD
18542	1677	25	sliced	slice	VBN
18542	1677	26	tomato	tomato	NN
18542	1677	27	.	.	.
18542	1678	1	Cook	cook	VB
18542	1678	2	thoroughly	thoroughly	RB
18542	1678	3	for	for	IN
18542	1678	4	twenty	twenty	CD
18542	1678	5	minutes	minute	NNS
18542	1678	6	.	.	.
18542	1679	1	Add	add	VB
18542	1679	2	four	four	CD
18542	1679	3	cupfuls	cupful	NNS
18542	1679	4	of	of	IN
18542	1679	5	prepared	prepared	JJ
18542	1679	6	frog	frog	NN
18542	1679	7	legs	leg	NNS
18542	1679	8	,	,	,
18542	1679	9	and	and	CC
18542	1679	10	simmer	simmer	NN
18542	1679	11	until	until	IN
18542	1679	12	they	-PRON-	PRP
18542	1679	13	are	be	VBP
18542	1679	14	tender	tender	JJ
18542	1679	15	.	.	.
18542	1680	1	Half	half	NN
18542	1680	2	of	of	IN
18542	1680	3	this	this	DT
18542	1680	4	recipe	recipe	NN
18542	1680	5	is	be	VBZ
18542	1680	6	sufficient	sufficient	JJ
18542	1680	7	for	for	IN
18542	1680	8	a	a	DT
18542	1680	9	small	small	JJ
18542	1680	10	family	family	NN
18542	1680	11	.	.	.
18542	1681	1	[	[	-LRB-
18542	1681	2	Page	page	NN
18542	1681	3	161	161	CD
18542	1681	4	]	]	-RRB-
18542	1681	5	TWENTY	twenty	CD
18542	1681	6	-	-	HYPH
18542	1681	7	TWO	TWO	NNP
18542	1681	8	WAYS	way	NNS
18542	1681	9	TO	to	IN
18542	1681	10	COOK	COOK	NNP
18542	1681	11	HADDOCK	HADDOCK	NNP
18542	1681	12	BROILED	broil	VBD
18542	1681	13	HADDOCK	HADDOCK	NNP
18542	1681	14	--	--	:
18542	1681	15	I	-PRON-	PRP
18542	1681	16	Clean	clean	VBP
18542	1681	17	and	and	CC
18542	1681	18	dry	dry	VBP
18542	1681	19	a	a	DT
18542	1681	20	fresh	fresh	JJ
18542	1681	21	haddock	haddock	NN
18542	1681	22	,	,	,
18542	1681	23	rub	rub	VB
18542	1681	24	with	with	IN
18542	1681	25	vinegar	vinegar	NN
18542	1681	26	,	,	,
18542	1681	27	sprinkle	sprinkle	VB
18542	1681	28	with	with	IN
18542	1681	29	flour	flour	NN
18542	1681	30	,	,	,
18542	1681	31	and	and	CC
18542	1681	32	broil	broil	VB
18542	1681	33	on	on	RP
18542	1681	34	a	a	DT
18542	1681	35	well	well	RB
18542	1681	36	greased	greased	JJ
18542	1681	37	gridiron	gridiron	NN
18542	1681	38	.	.	.
18542	1682	1	Serve	serve	VB
18542	1682	2	with	with	IN
18542	1682	3	Shrimp	Shrimp	NNP
18542	1682	4	or	or	CC
18542	1682	5	Anchovy	Anchovy	NNP
18542	1682	6	Sauce	Sauce	NNP
18542	1682	7	.	.	.
18542	1683	1	BROILED	broiled	NN
18542	1683	2	HADDOCK	HADDOCK	NNP
18542	1683	3	--	--	:
18542	1683	4	II	II	NNP
18542	1683	5	Soak	soak	VB
18542	1683	6	the	the	DT
18542	1683	7	fish	fish	NN
18542	1683	8	for	for	IN
18542	1683	9	an	an	DT
18542	1683	10	hour	hour	NN
18542	1683	11	in	in	IN
18542	1683	12	a	a	DT
18542	1683	13	marinade	marinade	NN
18542	1683	14	of	of	IN
18542	1683	15	oil	oil	NN
18542	1683	16	and	and	CC
18542	1683	17	vinegar	vinegar	NN
18542	1683	18	.	.	.
18542	1684	1	Drain	drain	NN
18542	1684	2	,	,	,
18542	1684	3	wipe	wipe	NN
18542	1684	4	dry	dry	JJ
18542	1684	5	,	,	,
18542	1684	6	broil	broil	NNP
18542	1684	7	,	,	,
18542	1684	8	and	and	CC
18542	1684	9	serve	serve	VB
18542	1684	10	with	with	IN
18542	1684	11	melted	melted	JJ
18542	1684	12	butter	butter	NN
18542	1684	13	.	.	.
18542	1685	1	BROILED	BROILED	NNP
18542	1685	2	HADDOCK	HADDOCK	NNP
18542	1685	3	À	À	NNP
18542	1685	4	LA	LA	NNP
18542	1685	5	MAÎTRE	MAÎTRE	NNP
18542	1685	6	D'HÔTEL	d'hôtel	NN
18542	1685	7	Clean	clean	JJ
18542	1685	8	and	and	CC
18542	1685	9	split	split	VBD
18542	1685	10	a	a	DT
18542	1685	11	haddock	haddock	NN
18542	1685	12	,	,	,
18542	1685	13	season	season	NN
18542	1685	14	with	with	IN
18542	1685	15	salt	salt	NN
18542	1685	16	and	and	CC
18542	1685	17	pepper	pepper	NN
18542	1685	18	,	,	,
18542	1685	19	dredge	dredge	NN
18542	1685	20	with	with	IN
18542	1685	21	flour	flour	NN
18542	1685	22	,	,	,
18542	1685	23	and	and	CC
18542	1685	24	broil	broil	NNP
18542	1685	25	.	.	.
18542	1686	1	Serve	serve	VB
18542	1686	2	with	with	IN
18542	1686	3	Maître	Maître	NNP
18542	1686	4	d'Hôtel	d'Hôtel	NNP
18542	1686	5	Sauce	Sauce	NNP
18542	1686	6	.	.	.
18542	1687	1	BROILED	BROILED	NNP
18542	1687	2	SMOKED	SMOKED	NNP
18542	1687	3	HADDOCK	HADDOCK	NNP
18542	1687	4	Rub	rub	VB
18542	1687	5	the	the	DT
18542	1687	6	fish	fish	NN
18542	1687	7	with	with	IN
18542	1687	8	melted	melted	JJ
18542	1687	9	butter	butter	NN
18542	1687	10	,	,	,
18542	1687	11	season	season	NN
18542	1687	12	with	with	IN
18542	1687	13	pepper	pepper	NN
18542	1687	14	,	,	,
18542	1687	15	and	and	CC
18542	1687	16	broil	broil	NNP
18542	1687	17	.	.	.
18542	1688	1	Serve	serve	VB
18542	1688	2	very	very	RB
18542	1688	3	hot	hot	JJ
18542	1688	4	.	.	.
18542	1689	1	[	[	-LRB-
18542	1689	2	Page	page	NN
18542	1689	3	162	162	CD
18542	1689	4	]	]	-RRB-
18542	1689	5	FRIED	FRIED	NNP
18542	1689	6	FILLETS	FILLETS	NNP
18542	1689	7	OF	of	IN
18542	1689	8	HADDOCK	HADDOCK	NNP
18542	1689	9	--	--	:
18542	1689	10	I	-PRON-	PRP
18542	1689	11	Skin	skin	VBP
18542	1689	12	,	,	,
18542	1689	13	clean	clean	JJ
18542	1689	14	and	and	CC
18542	1689	15	fillet	fillet	VB
18542	1689	16	a	a	DT
18542	1689	17	haddock	haddock	NN
18542	1689	18	.	.	.
18542	1690	1	Season	season	NN
18542	1690	2	with	with	IN
18542	1690	3	pepper	pepper	NN
18542	1690	4	and	and	CC
18542	1690	5	salt	salt	NN
18542	1690	6	,	,	,
18542	1690	7	dip	dip	VB
18542	1690	8	into	into	IN
18542	1690	9	egg	egg	NN
18542	1690	10	and	and	CC
18542	1690	11	crumbs	crumb	NNS
18542	1690	12	and	and	CC
18542	1690	13	fry	fry	NNP
18542	1690	14	brown	brown	NNP
18542	1690	15	in	in	IN
18542	1690	16	deep	deep	JJ
18542	1690	17	fat	fat	NN
18542	1690	18	.	.	.
18542	1691	1	FRIED	FRIED	NNP
18542	1691	2	FILLETS	FILLETS	NNP
18542	1691	3	OF	of	IN
18542	1691	4	HADDOCK	HADDOCK	NNP
18542	1691	5	--	--	:
18542	1691	6	II	II	NNP
18542	1691	7	Cut	Cut	NNP
18542	1691	8	the	the	DT
18542	1691	9	fish	fish	NN
18542	1691	10	into	into	IN
18542	1691	11	fillets	fillet	NNS
18542	1691	12	and	and	CC
18542	1691	13	marinate	marinate	NN
18542	1691	14	in	in	IN
18542	1691	15	oil	oil	NN
18542	1691	16	and	and	CC
18542	1691	17	vinegar	vinegar	NN
18542	1691	18	with	with	IN
18542	1691	19	a	a	DT
18542	1691	20	little	little	JJ
18542	1691	21	onion	onion	NN
18542	1691	22	.	.	.
18542	1692	1	Drain	drain	NN
18542	1692	2	,	,	,
18542	1692	3	dip	dip	NN
18542	1692	4	in	in	IN
18542	1692	5	batter	batter	NN
18542	1692	6	,	,	,
18542	1692	7	then	then	RB
18542	1692	8	in	in	IN
18542	1692	9	crumbs	crumb	NNS
18542	1692	10	,	,	,
18542	1692	11	and	and	CC
18542	1692	12	fry	fry	VB
18542	1692	13	in	in	IN
18542	1692	14	deep	deep	JJ
18542	1692	15	fat	fat	NN
18542	1692	16	.	.	.
18542	1693	1	Serve	serve	VB
18542	1693	2	with	with	IN
18542	1693	3	Tomato	Tomato	NNP
18542	1693	4	Sauce	Sauce	NNP
18542	1693	5	.	.	.
18542	1694	1	FRIED	FRIED	NNP
18542	1694	2	SMOKED	SMOKED	NNP
18542	1694	3	HADDOCK	HADDOCK	NNP
18542	1694	4	Soak	Soak	NNP
18542	1694	5	a	a	DT
18542	1694	6	haddock	haddock	NN
18542	1694	7	for	for	IN
18542	1694	8	four	four	CD
18542	1694	9	hours	hour	NNS
18542	1694	10	in	in	IN
18542	1694	11	olive	olive	NN
18542	1694	12	-	-	HYPH
18542	1694	13	oil	oil	NN
18542	1694	14	to	to	TO
18542	1694	15	cover	cover	VB
18542	1694	16	.	.	.
18542	1695	1	Drain	drain	VB
18542	1695	2	and	and	CC
18542	1695	3	fry	fry	VB
18542	1695	4	in	in	IN
18542	1695	5	a	a	DT
18542	1695	6	frying	frying	JJ
18542	1695	7	-	-	HYPH
18542	1695	8	pan	pan	NN
18542	1695	9	with	with	IN
18542	1695	10	a	a	DT
18542	1695	11	little	little	JJ
18542	1695	12	of	of	IN
18542	1695	13	the	the	DT
18542	1695	14	oil	oil	NN
18542	1695	15	.	.	.
18542	1696	1	Season	season	NN
18542	1696	2	with	with	IN
18542	1696	3	pepper	pepper	NN
18542	1696	4	and	and	CC
18542	1696	5	serve	serve	VB
18542	1696	6	very	very	RB
18542	1696	7	hot	hot	JJ
18542	1696	8	.	.	.
18542	1697	1	BAKED	BAKED	NNP
18542	1697	2	HADDOCK	HADDOCK	NNP
18542	1697	3	--	--	:
18542	1697	4	I	-PRON-	PRP
18542	1697	5	Make	make	VBP
18542	1697	6	a	a	DT
18542	1697	7	stuffing	stuffing	NN
18542	1697	8	of	of	IN
18542	1697	9	equal	equal	JJ
18542	1697	10	parts	part	NNS
18542	1697	11	of	of	IN
18542	1697	12	chopped	chopped	JJ
18542	1697	13	bacon	bacon	NN
18542	1697	14	and	and	CC
18542	1697	15	bread	bread	NN
18542	1697	16	-	-	HYPH
18542	1697	17	crumbs	crumb	NNS
18542	1697	18	,	,	,
18542	1697	19	season	season	NN
18542	1697	20	with	with	IN
18542	1697	21	salt	salt	NN
18542	1697	22	and	and	CC
18542	1697	23	pepper	pepper	NN
18542	1697	24	,	,	,
18542	1697	25	anchovy	anchovy	JJ
18542	1697	26	essence	essence	NN
18542	1697	27	,	,	,
18542	1697	28	and	and	CC
18542	1697	29	add	add	VB
18542	1697	30	a	a	DT
18542	1697	31	raw	raw	JJ
18542	1697	32	egg	egg	NN
18542	1697	33	to	to	TO
18542	1697	34	bind	bind	VB
18542	1697	35	.	.	.
18542	1698	1	Stuff	stuff	NN
18542	1698	2	a	a	DT
18542	1698	3	cleaned	clean	VBN
18542	1698	4	haddock	haddock	NN
18542	1698	5	and	and	CC
18542	1698	6	sew	sew	VB
18542	1698	7	up	up	RP
18542	1698	8	.	.	.
18542	1699	1	Mix	mix	VB
18542	1699	2	one	one	CD
18542	1699	3	tablespoonful	tablespoonful	NN
18542	1699	4	of	of	IN
18542	1699	5	flour	flour	NN
18542	1699	6	with	with	IN
18542	1699	7	one	one	CD
18542	1699	8	of	of	IN
18542	1699	9	cold	cold	JJ
18542	1699	10	water	water	NN
18542	1699	11	,	,	,
18542	1699	12	add	add	VB
18542	1699	13	one	one	CD
18542	1699	14	cupful	cupful	NN
18542	1699	15	of	of	IN
18542	1699	16	boiling	boiling	NN
18542	1699	17	water	water	NN
18542	1699	18	,	,	,
18542	1699	19	and	and	CC
18542	1699	20	cook	cook	VB
18542	1699	21	until	until	IN
18542	1699	22	thick	thick	JJ
18542	1699	23	,	,	,
18542	1699	24	stirring	stir	VBG
18542	1699	25	constantly	constantly	RB
18542	1699	26	.	.	.
18542	1700	1	Add	add	VB
18542	1700	2	one	one	CD
18542	1700	3	tablespoonful	tablespoonful	NN
18542	1700	4	of	of	IN
18542	1700	5	butter	butter	NN
18542	1700	6	and	and	CC
18542	1700	7	two	two	CD
18542	1700	8	tablespoonfuls	tablespoonful	NNS
18542	1700	9	of	of	IN
18542	1700	10	essence	essence	NN
18542	1700	11	of	of	IN
18542	1700	12	anchovy	anchovy	NN
18542	1700	13	.	.	.
18542	1701	1	Pour	pour	VB
18542	1701	2	the	the	DT
18542	1701	3	sauce	sauce	NN
18542	1701	4	into	into	IN
18542	1701	5	a	a	DT
18542	1701	6	baking	baking	NN
18542	1701	7	-	-	HYPH
18542	1701	8	pan	pan	NN
18542	1701	9	,	,	,
18542	1701	10	put	put	VBD
18542	1701	11	the	the	DT
18542	1701	12	fish	fish	NN
18542	1701	13	on	on	IN
18542	1701	14	it	-PRON-	PRP
18542	1701	15	,	,	,
18542	1701	16	and	and	CC
18542	1701	17	bake	bake	VB
18542	1701	18	for	for	IN
18542	1701	19	an	an	DT
18542	1701	20	hour	hour	NN
18542	1701	21	,	,	,
18542	1701	22	[	[	-LRB-
18542	1701	23	Page	page	NN
18542	1701	24	163	163	CD
18542	1701	25	]	]	-RRB-
18542	1701	26	basting	baste	VBG
18542	1701	27	as	as	IN
18542	1701	28	required	require	VBN
18542	1701	29	.	.	.
18542	1702	1	BAKED	BAKED	NNP
18542	1702	2	HADDOCK	HADDOCK	NNP
18542	1702	3	--	--	:
18542	1702	4	II	II	NNP
18542	1702	5	Make	make	VBP
18542	1702	6	a	a	DT
18542	1702	7	stuffing	stuffing	NN
18542	1702	8	of	of	IN
18542	1702	9	one	one	CD
18542	1702	10	cupful	cupful	NN
18542	1702	11	of	of	IN
18542	1702	12	cracker	cracker	NN
18542	1702	13	crumbs	crumb	VBZ
18542	1702	14	,	,	,
18542	1702	15	one	one	CD
18542	1702	16	fourth	fourth	NN
18542	1702	17	of	of	IN
18542	1702	18	a	a	DT
18542	1702	19	cupful	cupful	NN
18542	1702	20	of	of	IN
18542	1702	21	butter	butter	NN
18542	1702	22	,	,	,
18542	1702	23	and	and	CC
18542	1702	24	salt	salt	NN
18542	1702	25	,	,	,
18542	1702	26	minced	mince	VBN
18542	1702	27	onion	onion	NN
18542	1702	28	,	,	,
18542	1702	29	pickles	pickle	NNS
18542	1702	30	,	,	,
18542	1702	31	pepper	pepper	NN
18542	1702	32	,	,	,
18542	1702	33	and	and	CC
18542	1702	34	parsley	parsley	NN
18542	1702	35	to	to	TO
18542	1702	36	season	season	VB
18542	1702	37	.	.	.
18542	1703	1	Stuff	stuff	VB
18542	1703	2	the	the	DT
18542	1703	3	fish	fish	NN
18542	1703	4	,	,	,
18542	1703	5	sew	sew	VB
18542	1703	6	up	up	RP
18542	1703	7	,	,	,
18542	1703	8	cover	cover	VBP
18542	1703	9	with	with	IN
18542	1703	10	strips	strip	NNS
18542	1703	11	of	of	IN
18542	1703	12	salt	salt	NN
18542	1703	13	pork	pork	NN
18542	1703	14	,	,	,
18542	1703	15	dredge	dredge	NN
18542	1703	16	with	with	IN
18542	1703	17	flour	flour	NN
18542	1703	18	,	,	,
18542	1703	19	and	and	CC
18542	1703	20	bake	bake	VB
18542	1703	21	until	until	IN
18542	1703	22	brown	brown	NNP
18542	1703	23	,	,	,
18542	1703	24	basting	baste	VBG
18542	1703	25	as	as	IN
18542	1703	26	required	require	VBN
18542	1703	27	.	.	.
18542	1704	1	Serve	serve	VB
18542	1704	2	with	with	IN
18542	1704	3	any	any	DT
18542	1704	4	preferred	preferred	JJ
18542	1704	5	sauce	sauce	NN
18542	1704	6	.	.	.
18542	1705	1	BAKED	BAKED	NNP
18542	1705	2	HADDOCK	HADDOCK	NNP
18542	1705	3	--	--	:
18542	1705	4	III	III	NNP
18542	1705	5	Stuff	Stuff	NNP
18542	1705	6	the	the	DT
18542	1705	7	fish	fish	NN
18542	1705	8	with	with	IN
18542	1705	9	crumbs	crumb	NNS
18542	1705	10	and	and	CC
18542	1705	11	chopped	chopped	JJ
18542	1705	12	veal	veal	NN
18542	1705	13	,	,	,
18542	1705	14	seasoning	seasoning	NN
18542	1705	15	to	to	IN
18542	1705	16	taste	taste	NN
18542	1705	17	and	and	CC
18542	1705	18	using	use	VBG
18542	1705	19	a	a	DT
18542	1705	20	raw	raw	JJ
18542	1705	21	egg	egg	NN
18542	1705	22	to	to	TO
18542	1705	23	bind	bind	VB
18542	1705	24	.	.	.
18542	1706	1	Rub	rub	VB
18542	1706	2	with	with	IN
18542	1706	3	beaten	beat	VBN
18542	1706	4	egg	egg	NN
18542	1706	5	,	,	,
18542	1706	6	sprinkle	sprinkle	VB
18542	1706	7	with	with	IN
18542	1706	8	crumbs	crumb	NNS
18542	1706	9	,	,	,
18542	1706	10	and	and	CC
18542	1706	11	bake	bake	VB
18542	1706	12	in	in	RP
18542	1706	13	a	a	DT
18542	1706	14	moderate	moderate	JJ
18542	1706	15	oven	oven	NN
18542	1706	16	,	,	,
18542	1706	17	basting	baste	VBG
18542	1706	18	with	with	IN
18542	1706	19	melted	melted	JJ
18542	1706	20	butter	butter	NN
18542	1706	21	as	as	IN
18542	1706	22	required	require	VBN
18542	1706	23	.	.	.
18542	1707	1	Serve	serve	VB
18542	1707	2	with	with	IN
18542	1707	3	Anchovy	Anchovy	NNP
18542	1707	4	Sauce	Sauce	NNP
18542	1707	5	.	.	.
18542	1708	1	BAKED	baked	NN
18542	1708	2	FILLETS	fillet	NNS
18542	1708	3	OF	of	IN
18542	1708	4	HADDOCK	HADDOCK	NNP
18542	1708	5	Clean	Clean	NNP
18542	1708	6	and	and	CC
18542	1708	7	fillet	fillet	VB
18542	1708	8	a	a	DT
18542	1708	9	fish	fish	NN
18542	1708	10	,	,	,
18542	1708	11	put	put	VBN
18542	1708	12	into	into	IN
18542	1708	13	a	a	DT
18542	1708	14	pan	pan	NN
18542	1708	15	with	with	IN
18542	1708	16	melted	melted	JJ
18542	1708	17	butter	butter	NN
18542	1708	18	,	,	,
18542	1708	19	and	and	CC
18542	1708	20	season	season	NN
18542	1708	21	with	with	IN
18542	1708	22	pepper	pepper	NN
18542	1708	23	,	,	,
18542	1708	24	salt	salt	NN
18542	1708	25	,	,	,
18542	1708	26	and	and	CC
18542	1708	27	lemon	lemon	NN
18542	1708	28	-	-	HYPH
18542	1708	29	juice	juice	NN
18542	1708	30	.	.	.
18542	1709	1	Sprinkle	sprinkle	VB
18542	1709	2	with	with	IN
18542	1709	3	minced	mince	VBN
18542	1709	4	parsley	parsley	NN
18542	1709	5	,	,	,
18542	1709	6	cover	cover	VB
18542	1709	7	with	with	IN
18542	1709	8	buttered	butter	VBN
18542	1709	9	paper	paper	NN
18542	1709	10	,	,	,
18542	1709	11	and	and	CC
18542	1709	12	bake	bake	VB
18542	1709	13	in	in	RP
18542	1709	14	the	the	DT
18542	1709	15	oven	oven	NN
18542	1709	16	.	.	.
18542	1710	1	Serve	serve	VB
18542	1710	2	with	with	IN
18542	1710	3	Italian	italian	JJ
18542	1710	4	Sauce	Sauce	NNP
18542	1710	5	.	.	.
18542	1711	1	BAKED	BAKED	NNP
18542	1711	2	HADDOCK	HADDOCK	NNP
18542	1711	3	WITH	with	IN
18542	1711	4	SAUCE	SAUCE	VBN
18542	1711	5	Clean	clean	JJ
18542	1711	6	and	and	CC
18542	1711	7	cut	cut	VBD
18542	1711	8	up	up	RP
18542	1711	9	the	the	DT
18542	1711	10	fish	fish	NN
18542	1711	11	,	,	,
18542	1711	12	and	and	CC
18542	1711	13	remove	remove	VB
18542	1711	14	the	the	DT
18542	1711	15	[	[	-LRB-
18542	1711	16	Page	Page	NNP
18542	1711	17	164	164	CD
18542	1711	18	]	]	-RRB-
18542	1711	19	bones	bone	NNS
18542	1711	20	.	.	.
18542	1712	1	Cut	cut	VB
18542	1712	2	into	into	IN
18542	1712	3	small	small	JJ
18542	1712	4	pieces	piece	NNS
18542	1712	5	.	.	.
18542	1713	1	Butter	butter	VB
18542	1713	2	a	a	DT
18542	1713	3	baking	baking	NN
18542	1713	4	-	-	HYPH
18542	1713	5	dish	dish	NN
18542	1713	6	,	,	,
18542	1713	7	sprinkle	sprinkle	VB
18542	1713	8	with	with	IN
18542	1713	9	crumbs	crumb	NNS
18542	1713	10	,	,	,
18542	1713	11	put	put	VBN
18542	1713	12	in	in	RP
18542	1713	13	a	a	DT
18542	1713	14	layer	layer	NN
18542	1713	15	of	of	IN
18542	1713	16	the	the	DT
18542	1713	17	fish	fish	NN
18542	1713	18	,	,	,
18542	1713	19	and	and	CC
18542	1713	20	spread	spread	VBD
18542	1713	21	with	with	IN
18542	1713	22	crumbs	crumb	NNS
18542	1713	23	seasoned	season	VBN
18542	1713	24	with	with	IN
18542	1713	25	salt	salt	NN
18542	1713	26	,	,	,
18542	1713	27	pepper	pepper	NN
18542	1713	28	,	,	,
18542	1713	29	thyme	thyme	NNS
18542	1713	30	and	and	CC
18542	1713	31	grated	grate	VBN
18542	1713	32	onion	onion	NN
18542	1713	33	,	,	,
18542	1713	34	and	and	CC
18542	1713	35	mixed	mix	VBN
18542	1713	36	to	to	IN
18542	1713	37	a	a	DT
18542	1713	38	paste	paste	NN
18542	1713	39	with	with	IN
18542	1713	40	raw	raw	JJ
18542	1713	41	egg	egg	NN
18542	1713	42	.	.	.
18542	1714	1	Repeat	repeat	NN
18542	1714	2	until	until	IN
18542	1714	3	the	the	DT
18542	1714	4	dish	dish	NN
18542	1714	5	is	be	VBZ
18542	1714	6	full	full	JJ
18542	1714	7	,	,	,
18542	1714	8	having	have	VBG
18542	1714	9	crumbs	crumb	NNS
18542	1714	10	and	and	CC
18542	1714	11	butter	butter	NN
18542	1714	12	on	on	IN
18542	1714	13	top	top	NN
18542	1714	14	.	.	.
18542	1715	1	Add	add	VB
18542	1715	2	enough	enough	JJ
18542	1715	3	milk	milk	NN
18542	1715	4	to	to	TO
18542	1715	5	moisten	moisten	VB
18542	1715	6	,	,	,
18542	1715	7	and	and	CC
18542	1715	8	bake	bake	VB
18542	1715	9	.	.	.
18542	1716	1	For	for	IN
18542	1716	2	the	the	DT
18542	1716	3	sauce	sauce	NN
18542	1716	4	,	,	,
18542	1716	5	simmer	simmer	VB
18542	1716	6	the	the	DT
18542	1716	7	bones	bone	NNS
18542	1716	8	and	and	CC
18542	1716	9	trimmings	trimming	NNS
18542	1716	10	of	of	IN
18542	1716	11	the	the	DT
18542	1716	12	fish	fish	NN
18542	1716	13	,	,	,
18542	1716	14	strain	strain	NN
18542	1716	15	,	,	,
18542	1716	16	season	season	NN
18542	1716	17	,	,	,
18542	1716	18	and	and	CC
18542	1716	19	thicken	thicken	VBN
18542	1716	20	with	with	IN
18542	1716	21	a	a	DT
18542	1716	22	tablespoonful	tablespoonful	JJ
18542	1716	23	each	each	DT
18542	1716	24	of	of	IN
18542	1716	25	butter	butter	NN
18542	1716	26	and	and	CC
18542	1716	27	flour	flour	NN
18542	1716	28	cooked	cook	VBN
18542	1716	29	together	together	RB
18542	1716	30	and	and	CC
18542	1716	31	blended	blend	VBD
18542	1716	32	with	with	IN
18542	1716	33	a	a	DT
18542	1716	34	little	little	JJ
18542	1716	35	cold	cold	JJ
18542	1716	36	water	water	NN
18542	1716	37	.	.	.
18542	1717	1	BAKED	BAKED	NNP
18542	1717	2	HADDOCK	HADDOCK	NNP
18542	1717	3	WITH	with	IN
18542	1717	4	OYSTER	OYSTER	NNP
18542	1717	5	STUFFING	STUFFING	NNP
18542	1717	6	Remove	remove	VB
18542	1717	7	the	the	DT
18542	1717	8	skin	skin	NN
18542	1717	9	,	,	,
18542	1717	10	head	head	NN
18542	1717	11	,	,	,
18542	1717	12	and	and	CC
18542	1717	13	tail	tail	VB
18542	1717	14	,	,	,
18542	1717	15	and	and	CC
18542	1717	16	take	take	VB
18542	1717	17	out	out	RP
18542	1717	18	as	as	RB
18542	1717	19	many	many	JJ
18542	1717	20	bones	bone	NNS
18542	1717	21	as	as	IN
18542	1717	22	possible	possible	JJ
18542	1717	23	.	.	.
18542	1718	1	Divide	divide	VB
18542	1718	2	into	into	IN
18542	1718	3	two	two	CD
18542	1718	4	fillets	fillet	NNS
18542	1718	5	.	.	.
18542	1719	1	Sprinkle	sprinkle	VB
18542	1719	2	with	with	IN
18542	1719	3	salt	salt	NN
18542	1719	4	and	and	CC
18542	1719	5	brush	brush	NN
18542	1719	6	with	with	IN
18542	1719	7	lemon	lemon	NN
18542	1719	8	-	-	HYPH
18542	1719	9	juice	juice	NN
18542	1719	10	.	.	.
18542	1720	1	Lay	lay	VB
18542	1720	2	one	one	CD
18542	1720	3	fillet	fillet	NN
18542	1720	4	on	on	IN
18542	1720	5	a	a	DT
18542	1720	6	greased	greased	JJ
18542	1720	7	fish	fish	NN
18542	1720	8	sheet	sheet	NN
18542	1720	9	in	in	IN
18542	1720	10	a	a	DT
18542	1720	11	dripping	dripping	JJ
18542	1720	12	-	-	HYPH
18542	1720	13	pan	pan	NN
18542	1720	14	,	,	,
18542	1720	15	and	and	CC
18542	1720	16	cover	cover	VB
18542	1720	17	thickly	thickly	RB
18542	1720	18	with	with	IN
18542	1720	19	seasoned	seasoned	JJ
18542	1720	20	oysters	oyster	NNS
18542	1720	21	dipped	dip	VBN
18542	1720	22	in	in	IN
18542	1720	23	buttered	butter	VBN
18542	1720	24	cracker	cracker	NN
18542	1720	25	crumbs	crumb	NNS
18542	1720	26	.	.	.
18542	1721	1	Cover	cover	VB
18542	1721	2	with	with	IN
18542	1721	3	the	the	DT
18542	1721	4	other	other	JJ
18542	1721	5	fillet	fillet	NN
18542	1721	6	,	,	,
18542	1721	7	brush	brush	NN
18542	1721	8	with	with	IN
18542	1721	9	egg	egg	NN
18542	1721	10	slightly	slightly	RB
18542	1721	11	beaten	beat	VBN
18542	1721	12	,	,	,
18542	1721	13	cover	cover	VBP
18542	1721	14	with	with	IN
18542	1721	15	buttered	buttered	NN
18542	1721	16	crumbs	crumb	NNS
18542	1721	17	,	,	,
18542	1721	18	and	and	CC
18542	1721	19	bake	bake	VB
18542	1721	20	for	for	IN
18542	1721	21	fifty	fifty	CD
18542	1721	22	minutes	minute	NNS
18542	1721	23	in	in	IN
18542	1721	24	a	a	DT
18542	1721	25	moderate	moderate	JJ
18542	1721	26	oven	oven	NN
18542	1721	27	.	.	.
18542	1722	1	Serve	serve	VB
18542	1722	2	with	with	IN
18542	1722	3	Hollandaise	Hollandaise	NNP
18542	1722	4	Sauce	Sauce	NNP
18542	1722	5	.	.	.
18542	1723	1	HADDOCK	HADDOCK	NNP
18542	1723	2	RAREBIT	RAREBIT	NNP
18542	1723	3	Cut	Cut	NNP
18542	1723	4	the	the	DT
18542	1723	5	haddock	haddock	NN
18542	1723	6	into	into	IN
18542	1723	7	slices	slice	NNS
18542	1723	8	an	an	DT
18542	1723	9	inch	inch	NN
18542	1723	10	thick	thick	JJ
18542	1723	11	.	.	.
18542	1724	1	[	[	-LRB-
18542	1724	2	Page	page	NN
18542	1724	3	165	165	CD
18542	1724	4	]	]	-RRB-
18542	1724	5	Free	free	JJ
18542	1724	6	from	from	IN
18542	1724	7	bone	bone	NN
18542	1724	8	and	and	CC
18542	1724	9	skin	skin	NN
18542	1724	10	.	.	.
18542	1725	1	Lay	Lay	NNP
18542	1725	2	in	in	IN
18542	1725	3	a	a	DT
18542	1725	4	greased	grease	VBN
18542	1725	5	baking	baking	NN
18542	1725	6	-	-	HYPH
18542	1725	7	dish	dish	NN
18542	1725	8	,	,	,
18542	1725	9	and	and	CC
18542	1725	10	season	season	NN
18542	1725	11	with	with	IN
18542	1725	12	salt	salt	NN
18542	1725	13	and	and	CC
18542	1725	14	pepper	pepper	NN
18542	1725	15	.	.	.
18542	1726	1	Grate	grate	VB
18542	1726	2	sufficient	sufficient	JJ
18542	1726	3	cheese	cheese	NN
18542	1726	4	to	to	TO
18542	1726	5	cover	cover	VB
18542	1726	6	,	,	,
18542	1726	7	and	and	CC
18542	1726	8	season	season	NN
18542	1726	9	with	with	IN
18542	1726	10	salt	salt	NN
18542	1726	11	,	,	,
18542	1726	12	red	red	JJ
18542	1726	13	pepper	pepper	NN
18542	1726	14	,	,	,
18542	1726	15	and	and	CC
18542	1726	16	mustard	mustard	NN
18542	1726	17	.	.	.
18542	1727	1	Make	make	VB
18542	1727	2	to	to	IN
18542	1727	3	a	a	DT
18542	1727	4	smooth	smooth	JJ
18542	1727	5	paste	paste	NN
18542	1727	6	with	with	IN
18542	1727	7	cream	cream	NN
18542	1727	8	or	or	CC
18542	1727	9	beaten	beat	VBN
18542	1727	10	egg	egg	NN
18542	1727	11	.	.	.
18542	1728	1	Put	put	VB
18542	1728	2	into	into	IN
18542	1728	3	a	a	DT
18542	1728	4	hot	hot	JJ
18542	1728	5	oven	oven	NN
18542	1728	6	and	and	CC
18542	1728	7	cook	cook	NN
18542	1728	8	until	until	IN
18542	1728	9	the	the	DT
18542	1728	10	cheese	cheese	NN
18542	1728	11	melts	melt	NNS
18542	1728	12	and	and	CC
18542	1728	13	browns	brown	NNS
18542	1728	14	,	,	,
18542	1728	15	and	and	CC
18542	1728	16	the	the	DT
18542	1728	17	fish	fish	NN
18542	1728	18	is	be	VBZ
18542	1728	19	firm	firm	JJ
18542	1728	20	.	.	.
18542	1729	1	Take	take	VB
18542	1729	2	up	up	RP
18542	1729	3	carefully	carefully	RB
18542	1729	4	on	on	IN
18542	1729	5	a	a	DT
18542	1729	6	platter	platter	NN
18542	1729	7	,	,	,
18542	1729	8	and	and	CC
18542	1729	9	pour	pour	VB
18542	1729	10	one	one	CD
18542	1729	11	tablespoonful	tablespoonful	NN
18542	1729	12	of	of	IN
18542	1729	13	Sherry	Sherry	NNP
18542	1729	14	over	over	IN
18542	1729	15	each	each	DT
18542	1729	16	slice	slice	NN
18542	1729	17	.	.	.
18542	1730	1	BOILED	BOILED	NNP
18542	1730	2	HADDOCK	HADDOCK	NNP
18542	1730	3	WITH	with	IN
18542	1730	4	WHITE	WHITE	NNP
18542	1730	5	SAUCE	SAUCE	VBD
18542	1730	6	Boil	Boil	NNP
18542	1730	7	the	the	DT
18542	1730	8	fish	fish	NN
18542	1730	9	in	in	IN
18542	1730	10	salted	salt	VBN
18542	1730	11	and	and	CC
18542	1730	12	acidulated	acidulated	JJ
18542	1730	13	water	water	NN
18542	1730	14	,	,	,
18542	1730	15	with	with	IN
18542	1730	16	a	a	DT
18542	1730	17	bunch	bunch	NN
18542	1730	18	of	of	IN
18542	1730	19	parsley	parsley	NN
18542	1730	20	to	to	TO
18542	1730	21	season	season	VB
18542	1730	22	.	.	.
18542	1731	1	Cook	cook	VB
18542	1731	2	together	together	RB
18542	1731	3	two	two	CD
18542	1731	4	tablespoonfuls	tablespoonful	NNS
18542	1731	5	of	of	IN
18542	1731	6	butter	butter	NN
18542	1731	7	and	and	CC
18542	1731	8	one	one	CD
18542	1731	9	of	of	IN
18542	1731	10	flour	flour	NN
18542	1731	11	,	,	,
18542	1731	12	and	and	CC
18542	1731	13	add	add	VB
18542	1731	14	salt	salt	NN
18542	1731	15	,	,	,
18542	1731	16	pepper	pepper	NN
18542	1731	17	,	,	,
18542	1731	18	and	and	CC
18542	1731	19	grated	grate	VBD
18542	1731	20	nutmeg	nutmeg	NNP
18542	1731	21	to	to	IN
18542	1731	22	season	season	NN
18542	1731	23	.	.	.
18542	1732	1	Add	add	VB
18542	1732	2	two	two	CD
18542	1732	3	cupfuls	cupful	NNS
18542	1732	4	of	of	IN
18542	1732	5	boiling	boil	VBG
18542	1732	6	water	water	NN
18542	1732	7	,	,	,
18542	1732	8	bring	bring	VB
18542	1732	9	to	to	IN
18542	1732	10	the	the	DT
18542	1732	11	boil	boil	NN
18542	1732	12	,	,	,
18542	1732	13	strain	strain	VB
18542	1732	14	,	,	,
18542	1732	15	add	add	VB
18542	1732	16	two	two	CD
18542	1732	17	tablespoonfuls	tablespoonful	NNS
18542	1732	18	of	of	IN
18542	1732	19	butter	butter	NN
18542	1732	20	and	and	CC
18542	1732	21	the	the	DT
18542	1732	22	juice	juice	NN
18542	1732	23	of	of	IN
18542	1732	24	a	a	DT
18542	1732	25	lemon	lemon	NN
18542	1732	26	,	,	,
18542	1732	27	pour	pour	VB
18542	1732	28	over	over	IN
18542	1732	29	the	the	DT
18542	1732	30	fish	fish	NN
18542	1732	31	and	and	CC
18542	1732	32	serve	serve	VB
18542	1732	33	.	.	.
18542	1733	1	BOILED	BOILED	NNP
18542	1733	2	HADDOCK	HADDOCK	NNP
18542	1733	3	WITH	with	IN
18542	1733	4	EGG	EGG	NNP
18542	1733	5	SAUCE	SAUCE	NNP
18542	1733	6	Mix	Mix	NNP
18542	1733	7	finely	finely	RB
18542	1733	8	grated	grate	VBD
18542	1733	9	bread	bread	NN
18542	1733	10	-	-	HYPH
18542	1733	11	crumbs	crumb	VBZ
18542	1733	12	with	with	IN
18542	1733	13	half	half	PDT
18542	1733	14	the	the	DT
18542	1733	15	quantity	quantity	NN
18542	1733	16	of	of	IN
18542	1733	17	chopped	chopped	JJ
18542	1733	18	beef	beef	NN
18542	1733	19	suet	suet	NN
18542	1733	20	.	.	.
18542	1734	1	Season	season	NN
18542	1734	2	with	with	IN
18542	1734	3	minced	mince	VBN
18542	1734	4	parsley	parsley	NN
18542	1734	5	,	,	,
18542	1734	6	shallot	shallot	NN
18542	1734	7	,	,	,
18542	1734	8	thyme	thyme	NNS
18542	1734	9	,	,	,
18542	1734	10	pepper	pepper	NN
18542	1734	11	,	,	,
18542	1734	12	salt	salt	NN
18542	1734	13	,	,	,
18542	1734	14	and	and	CC
18542	1734	15	grated	grate	VBD
18542	1734	16	nutmeg	nutmeg	NNP
18542	1734	17	.	.	.
18542	1735	1	Bind	bind	NN
18542	1735	2	with	with	IN
18542	1735	3	a	a	DT
18542	1735	4	raw	raw	JJ
18542	1735	5	egg	egg	NN
18542	1735	6	.	.	.
18542	1736	1	Stuff	stuff	NN
18542	1736	2	and	and	CC
18542	1736	3	sew	sew	VB
18542	1736	4	up	up	RP
18542	1736	5	the	the	DT
18542	1736	6	fish	fish	NN
18542	1736	7	and	and	CC
18542	1736	8	boil	boil	VB
18542	1736	9	in	in	IN
18542	1736	10	salted	salted	JJ
18542	1736	11	water	water	NN
18542	1736	12	.	.	.
18542	1737	1	For	for	IN
18542	1737	2	the	the	DT
18542	1737	3	sauce	sauce	NN
18542	1737	4	,	,	,
18542	1737	5	melt	melt	VB
18542	1737	6	one	one	CD
18542	1737	7	tablespoonful	tablespoonful	NN
18542	1737	8	of	of	IN
18542	1737	9	butter	butter	NN
18542	1737	10	,	,	,
18542	1737	11	add	add	VB
18542	1737	12	two	two	CD
18542	1737	13	of	of	IN
18542	1737	14	flour	flour	NN
18542	1737	15	,	,	,
18542	1737	16	and	and	CC
18542	1737	17	cook	cook	VB
18542	1737	18	thoroughly	thoroughly	RB
18542	1737	19	.	.	.
18542	1738	1	Add	add	VB
18542	1738	2	two	two	CD
18542	1738	3	cupfuls	cupful	NNS
18542	1738	4	of	of	IN
18542	1738	5	[	[	-LRB-
18542	1738	6	Page	page	NN
18542	1738	7	166	166	CD
18542	1738	8	]	]	-RRB-
18542	1738	9	boiling	boiling	NN
18542	1738	10	water	water	NN
18542	1738	11	,	,	,
18542	1738	12	and	and	CC
18542	1738	13	cook	cook	VB
18542	1738	14	until	until	IN
18542	1738	15	thick	thick	JJ
18542	1738	16	,	,	,
18542	1738	17	stirring	stir	VBG
18542	1738	18	constantly	constantly	RB
18542	1738	19	.	.	.
18542	1739	1	Add	add	VB
18542	1739	2	two	two	CD
18542	1739	3	chopped	chop	VBD
18542	1739	4	hard	hard	RB
18542	1739	5	-	-	HYPH
18542	1739	6	boiled	boil	VBN
18542	1739	7	eggs	egg	NNS
18542	1739	8	,	,	,
18542	1739	9	season	season	NN
18542	1739	10	to	to	TO
18542	1739	11	taste	taste	NN
18542	1739	12	,	,	,
18542	1739	13	pour	pour	VB
18542	1739	14	over	over	IN
18542	1739	15	the	the	DT
18542	1739	16	fish	fish	NN
18542	1739	17	,	,	,
18542	1739	18	and	and	CC
18542	1739	19	serve	serve	VB
18542	1739	20	.	.	.
18542	1740	1	BOILED	BOILED	NNP
18542	1740	2	HADDOCK	HADDOCK	NNP
18542	1740	3	WITH	with	IN
18542	1740	4	LOBSTER	LOBSTER	NNP
18542	1740	5	SAUCE	SAUCE	VBN
18542	1740	6	Boil	Boil	NNP
18542	1740	7	the	the	DT
18542	1740	8	fish	fish	NN
18542	1740	9	gently	gently	RB
18542	1740	10	in	in	IN
18542	1740	11	salted	salt	VBN
18542	1740	12	boiling	boil	VBG
18542	1740	13	water	water	NN
18542	1740	14	to	to	TO
18542	1740	15	cover	cover	VB
18542	1740	16	.	.	.
18542	1741	1	Melt	Melt	NNP
18542	1741	2	three	three	CD
18542	1741	3	tablespoonfuls	tablespoonful	NNS
18542	1741	4	of	of	IN
18542	1741	5	butter	butter	NN
18542	1741	6	,	,	,
18542	1741	7	add	add	VB
18542	1741	8	two	two	CD
18542	1741	9	tablespoonfuls	tablespoonful	NNS
18542	1741	10	of	of	IN
18542	1741	11	flour	flour	NN
18542	1741	12	,	,	,
18542	1741	13	and	and	CC
18542	1741	14	cook	cook	VB
18542	1741	15	thoroughly	thoroughly	RB
18542	1741	16	.	.	.
18542	1742	1	Add	add	VB
18542	1742	2	gradually	gradually	RB
18542	1742	3	two	two	CD
18542	1742	4	cupfuls	cupful	NNS
18542	1742	5	of	of	IN
18542	1742	6	boiling	boil	VBG
18542	1742	7	water	water	NN
18542	1742	8	and	and	CC
18542	1742	9	cook	cook	NN
18542	1742	10	until	until	IN
18542	1742	11	thick	thick	JJ
18542	1742	12	.	.	.
18542	1743	1	Season	season	NN
18542	1743	2	with	with	IN
18542	1743	3	lemon	lemon	NN
18542	1743	4	-	-	HYPH
18542	1743	5	juice	juice	NN
18542	1743	6	and	and	CC
18542	1743	7	cayenne	cayenne	NN
18542	1743	8	.	.	.
18542	1744	1	Strain	strain	VB
18542	1744	2	the	the	DT
18542	1744	3	sauce	sauce	NN
18542	1744	4	and	and	CC
18542	1744	5	reheat	reheat	NN
18542	1744	6	.	.	.
18542	1745	1	Add	add	VB
18542	1745	2	the	the	DT
18542	1745	3	finely	finely	RB
18542	1745	4	-	-	HYPH
18542	1745	5	cut	cut	VBN
18542	1745	6	meat	meat	NN
18542	1745	7	of	of	IN
18542	1745	8	a	a	DT
18542	1745	9	small	small	JJ
18542	1745	10	boiled	boiled	JJ
18542	1745	11	lobster	lobster	NN
18542	1745	12	and	and	CC
18542	1745	13	the	the	DT
18542	1745	14	pounded	pound	VBN
18542	1745	15	coral	coral	NN
18542	1745	16	.	.	.
18542	1746	1	Pour	pour	VB
18542	1746	2	over	over	IN
18542	1746	3	the	the	DT
18542	1746	4	fish	fish	NN
18542	1746	5	and	and	CC
18542	1746	6	serve	serve	VB
18542	1746	7	.	.	.
18542	1747	1	STEWED	STEWED	NNP
18542	1747	2	HADDOCK	HADDOCK	NNP
18542	1747	3	Split	Split	VBD
18542	1747	4	the	the	DT
18542	1747	5	fish	fish	NN
18542	1747	6	lengthwise	lengthwise	RB
18542	1747	7	and	and	CC
18542	1747	8	cut	cut	VBN
18542	1747	9	into	into	IN
18542	1747	10	pieces	piece	NNS
18542	1747	11	.	.	.
18542	1748	1	Boil	Boil	NNP
18542	1748	2	the	the	DT
18542	1748	3	bones	bone	NNS
18542	1748	4	and	and	CC
18542	1748	5	trimmings	trimming	NNS
18542	1748	6	in	in	IN
18542	1748	7	water	water	NN
18542	1748	8	to	to	TO
18542	1748	9	cover	cover	VB
18542	1748	10	,	,	,
18542	1748	11	and	and	CC
18542	1748	12	strain	strain	VB
18542	1748	13	.	.	.
18542	1749	1	Butter	butter	VB
18542	1749	2	a	a	DT
18542	1749	3	baking	baking	NN
18542	1749	4	-	-	HYPH
18542	1749	5	dish	dish	NN
18542	1749	6	,	,	,
18542	1749	7	put	put	VB
18542	1749	8	the	the	DT
18542	1749	9	fish	fish	NN
18542	1749	10	into	into	IN
18542	1749	11	it	-PRON-	PRP
18542	1749	12	with	with	IN
18542	1749	13	the	the	DT
18542	1749	14	flesh	flesh	NN
18542	1749	15	downward	downward	RB
18542	1749	16	,	,	,
18542	1749	17	and	and	CC
18542	1749	18	sprinkle	sprinkle	VB
18542	1749	19	each	each	DT
18542	1749	20	piece	piece	NN
18542	1749	21	with	with	IN
18542	1749	22	salt	salt	NN
18542	1749	23	,	,	,
18542	1749	24	cayenne	cayenne	NN
18542	1749	25	,	,	,
18542	1749	26	mace	mace	NN
18542	1749	27	,	,	,
18542	1749	28	and	and	CC
18542	1749	29	flour	flour	NN
18542	1749	30	.	.	.
18542	1750	1	Pour	pour	VB
18542	1750	2	over	over	IN
18542	1750	3	it	-PRON-	PRP
18542	1750	4	two	two	CD
18542	1750	5	cupfuls	cupful	NNS
18542	1750	6	of	of	IN
18542	1750	7	the	the	DT
18542	1750	8	fish	fish	NN
18542	1750	9	liquor	liquor	NN
18542	1750	10	,	,	,
18542	1750	11	cover	cover	NN
18542	1750	12	,	,	,
18542	1750	13	and	and	CC
18542	1750	14	simmer	simmer	VB
18542	1750	15	for	for	IN
18542	1750	16	twenty	twenty	CD
18542	1750	17	minutes	minute	NNS
18542	1750	18	.	.	.
18542	1751	1	Add	add	VB
18542	1751	2	two	two	CD
18542	1751	3	teaspoonfuls	teaspoonful	NNS
18542	1751	4	of	of	IN
18542	1751	5	anchovy	anchovy	JJ
18542	1751	6	essence	essence	NN
18542	1751	7	and	and	CC
18542	1751	8	one	one	CD
18542	1751	9	cupful	cupful	NN
18542	1751	10	of	of	IN
18542	1751	11	Sherry	Sherry	NNP
18542	1751	12	.	.	.
18542	1752	1	Blend	blend	VB
18542	1752	2	together	together	RB
18542	1752	3	two	two	CD
18542	1752	4	tablespoonfuls	tablespoonful	NNS
18542	1752	5	each	each	DT
18542	1752	6	of	of	IN
18542	1752	7	flour	flour	NN
18542	1752	8	and	and	CC
18542	1752	9	butter	butter	NN
18542	1752	10	,	,	,
18542	1752	11	make	make	VB
18542	1752	12	smooth	smooth	JJ
18542	1752	13	with	with	IN
18542	1752	14	a	a	DT
18542	1752	15	little	little	JJ
18542	1752	16	of	of	IN
18542	1752	17	the	the	DT
18542	1752	18	gravy	gravy	NN
18542	1752	19	,	,	,
18542	1752	20	and	and	CC
18542	1752	21	thicken	thicken	VBN
18542	1752	22	all	all	DT
18542	1752	23	of	of	IN
18542	1752	24	it	-PRON-	PRP
18542	1752	25	.	.	.
18542	1753	1	Simmer	simmer	NN
18542	1753	2	for	for	IN
18542	1753	3	ten	ten	CD
18542	1753	4	[	[	-LRB-
18542	1753	5	Page	page	NN
18542	1753	6	167	167	CD
18542	1753	7	]	]	-RRB-
18542	1753	8	minutes	minute	NNS
18542	1753	9	and	and	CC
18542	1753	10	serve	serve	VB
18542	1753	11	with	with	IN
18542	1753	12	the	the	DT
18542	1753	13	gravy	gravy	NN
18542	1753	14	poured	pour	VBD
18542	1753	15	over	over	RP
18542	1753	16	the	the	DT
18542	1753	17	fish	fish	NN
18542	1753	18	.	.	.
18542	1754	1	Garnish	garnish	VB
18542	1754	2	with	with	IN
18542	1754	3	lemon	lemon	NN
18542	1754	4	and	and	CC
18542	1754	5	parsley	parsley	NN
18542	1754	6	.	.	.
18542	1755	1	HADDOCK	HADDOCK	NNP
18542	1755	2	AND	and	CC
18542	1755	3	OYSTERS	oyster	NNS
18542	1755	4	Clean	clean	JJ
18542	1755	5	and	and	CC
18542	1755	6	fillet	fillet	VB
18542	1755	7	a	a	DT
18542	1755	8	haddock	haddock	NN
18542	1755	9	.	.	.
18542	1756	1	Cover	cover	VB
18542	1756	2	the	the	DT
18542	1756	3	trimmings	trimming	NNS
18542	1756	4	with	with	IN
18542	1756	5	water	water	NN
18542	1756	6	and	and	CC
18542	1756	7	add	add	VB
18542	1756	8	the	the	DT
18542	1756	9	liquor	liquor	NN
18542	1756	10	drained	drain	VBN
18542	1756	11	from	from	IN
18542	1756	12	a	a	DT
18542	1756	13	pint	pint	NN
18542	1756	14	of	of	IN
18542	1756	15	oysters	oyster	NNS
18542	1756	16	.	.	.
18542	1757	1	Add	add	VB
18542	1757	2	a	a	DT
18542	1757	3	slice	slice	NN
18542	1757	4	of	of	IN
18542	1757	5	onion	onion	NN
18542	1757	6	,	,	,
18542	1757	7	a	a	DT
18542	1757	8	pinch	pinch	NN
18542	1757	9	of	of	IN
18542	1757	10	powdered	powder	VBN
18542	1757	11	sweet	sweet	JJ
18542	1757	12	herbs	herb	NNS
18542	1757	13	,	,	,
18542	1757	14	and	and	CC
18542	1757	15	a	a	DT
18542	1757	16	slice	slice	NN
18542	1757	17	of	of	IN
18542	1757	18	carrot	carrot	NN
18542	1757	19	.	.	.
18542	1758	1	Simmer	simmer	NN
18542	1758	2	to	to	TO
18542	1758	3	form	form	VB
18542	1758	4	a	a	DT
18542	1758	5	stock	stock	NN
18542	1758	6	.	.	.
18542	1759	1	Put	put	VB
18542	1759	2	a	a	DT
18542	1759	3	layer	layer	NN
18542	1759	4	of	of	IN
18542	1759	5	sliced	sliced	JJ
18542	1759	6	onion	onion	NN
18542	1759	7	into	into	IN
18542	1759	8	a	a	DT
18542	1759	9	saucepan	saucepan	NN
18542	1759	10	,	,	,
18542	1759	11	and	and	CC
18542	1759	12	arrange	arrange	VB
18542	1759	13	upon	upon	IN
18542	1759	14	it	-PRON-	PRP
18542	1759	15	the	the	DT
18542	1759	16	fillets	fillet	NNS
18542	1759	17	of	of	IN
18542	1759	18	fish	fish	NN
18542	1759	19	,	,	,
18542	1759	20	and	and	CC
18542	1759	21	a	a	DT
18542	1759	22	pint	pint	NN
18542	1759	23	of	of	IN
18542	1759	24	oysters	oyster	NNS
18542	1759	25	;	;	:
18542	1759	26	sprinkle	sprinkle	VB
18542	1759	27	with	with	IN
18542	1759	28	salt	salt	NN
18542	1759	29	and	and	CC
18542	1759	30	pepper	pepper	NN
18542	1759	31	,	,	,
18542	1759	32	add	add	VB
18542	1759	33	the	the	DT
18542	1759	34	juice	juice	NN
18542	1759	35	of	of	IN
18542	1759	36	a	a	DT
18542	1759	37	lemon	lemon	NN
18542	1759	38	,	,	,
18542	1759	39	cover	cover	VB
18542	1759	40	with	with	IN
18542	1759	41	sliced	sliced	JJ
18542	1759	42	onion	onion	NN
18542	1759	43	,	,	,
18542	1759	44	strain	strain	VB
18542	1759	45	the	the	DT
18542	1759	46	stock	stock	NN
18542	1759	47	over	over	RP
18542	1759	48	,	,	,
18542	1759	49	cover	cover	NN
18542	1759	50	and	and	CC
18542	1759	51	simmer	simmer	NN
18542	1759	52	until	until	IN
18542	1759	53	the	the	DT
18542	1759	54	fillets	fillet	NNS
18542	1759	55	are	be	VBP
18542	1759	56	tender	tender	JJ
18542	1759	57	.	.	.
18542	1760	1	Arrange	arrange	VB
18542	1760	2	the	the	DT
18542	1760	3	fillets	fillet	NNS
18542	1760	4	on	on	IN
18542	1760	5	a	a	DT
18542	1760	6	hot	hot	JJ
18542	1760	7	dish	dish	NN
18542	1760	8	with	with	IN
18542	1760	9	the	the	DT
18542	1760	10	oysters	oyster	NNS
18542	1760	11	,	,	,
18542	1760	12	strain	strain	VB
18542	1760	13	the	the	DT
18542	1760	14	liquid	liquid	NN
18542	1760	15	,	,	,
18542	1760	16	thicken	thicken	VB
18542	1760	17	it	-PRON-	PRP
18542	1760	18	with	with	IN
18542	1760	19	the	the	DT
18542	1760	20	yolks	yolk	NNS
18542	1760	21	of	of	IN
18542	1760	22	four	four	CD
18542	1760	23	eggs	egg	NNS
18542	1760	24	,	,	,
18542	1760	25	pour	pour	VBP
18542	1760	26	over	over	RP
18542	1760	27	,	,	,
18542	1760	28	and	and	CC
18542	1760	29	serve	serve	VB
18542	1760	30	.	.	.
18542	1761	1	FILLETS	FILLETS	NNP
18542	1761	2	OF	of	IN
18542	1761	3	HADDOCK	HADDOCK	NNP
18542	1761	4	À	À	NNP
18542	1761	5	LA	LA	NNP
18542	1761	6	ROYALE	ROYALE	NNP
18542	1761	7	Prepare	prepare	VB
18542	1761	8	the	the	DT
18542	1761	9	fillets	fillet	NNS
18542	1761	10	and	and	CC
18542	1761	11	put	put	VBD
18542	1761	12	into	into	IN
18542	1761	13	a	a	DT
18542	1761	14	basin	basin	NN
18542	1761	15	with	with	IN
18542	1761	16	a	a	DT
18542	1761	17	marinade	marinade	NN
18542	1761	18	of	of	IN
18542	1761	19	oil	oil	NN
18542	1761	20	and	and	CC
18542	1761	21	lemon	lemon	NN
18542	1761	22	-	-	HYPH
18542	1761	23	juice	juice	NN
18542	1761	24	,	,	,
18542	1761	25	seasoned	season	VBN
18542	1761	26	with	with	IN
18542	1761	27	pepper	pepper	NN
18542	1761	28	,	,	,
18542	1761	29	salt	salt	NN
18542	1761	30	,	,	,
18542	1761	31	minced	mince	VBD
18542	1761	32	parsley	parsley	NN
18542	1761	33	and	and	CC
18542	1761	34	chopped	chop	VBD
18542	1761	35	shallots	shallot	NNS
18542	1761	36	.	.	.
18542	1762	1	Drain	drain	NN
18542	1762	2	,	,	,
18542	1762	3	dip	dip	VB
18542	1762	4	into	into	IN
18542	1762	5	batter	batter	NN
18542	1762	6	and	and	CC
18542	1762	7	fry	fry	NN
18542	1762	8	in	in	IN
18542	1762	9	deep	deep	JJ
18542	1762	10	fat	fat	NN
18542	1762	11	.	.	.
18542	1763	1	Serve	serve	VB
18542	1763	2	with	with	IN
18542	1763	3	any	any	DT
18542	1763	4	preferred	preferred	JJ
18542	1763	5	sauce	sauce	NN
18542	1763	6	.	.	.
18542	1764	1	HADDOCK	HADDOCK	NNP
18542	1764	2	À	À	NNP
18542	1764	3	LA	LA	NNP
18542	1764	4	CRÈME	CRÈME	NNP
18542	1764	5	Boil	Boil	NNP
18542	1764	6	the	the	DT
18542	1764	7	fish	fish	NN
18542	1764	8	in	in	IN
18542	1764	9	salted	salt	VBN
18542	1764	10	and	and	CC
18542	1764	11	acidulated	acidulated	JJ
18542	1764	12	water	water	NN
18542	1764	13	.	.	.
18542	1765	1	[	[	-LRB-
18542	1765	2	Page	page	NN
18542	1765	3	168	168	CD
18542	1765	4	]	]	-RRB-
18542	1765	5	Melt	melt	NN
18542	1765	6	two	two	CD
18542	1765	7	tablespoonfuls	tablespoonful	NNS
18542	1765	8	of	of	IN
18542	1765	9	butter	butter	NN
18542	1765	10	and	and	CC
18542	1765	11	cook	cook	NN
18542	1765	12	in	in	IN
18542	1765	13	it	-PRON-	PRP
18542	1765	14	two	two	CD
18542	1765	15	heaping	heap	VBG
18542	1765	16	tablespoonfuls	tablespoonful	NNS
18542	1765	17	of	of	IN
18542	1765	18	flour	flour	NN
18542	1765	19	.	.	.
18542	1766	1	Add	add	VB
18542	1766	2	four	four	CD
18542	1766	3	cupfuls	cupful	NNS
18542	1766	4	of	of	IN
18542	1766	5	milk	milk	NN
18542	1766	6	and	and	CC
18542	1766	7	cook	cook	NN
18542	1766	8	until	until	IN
18542	1766	9	thick	thick	JJ
18542	1766	10	,	,	,
18542	1766	11	stirring	stir	VBG
18542	1766	12	constantly	constantly	RB
18542	1766	13	.	.	.
18542	1767	1	Season	season	NN
18542	1767	2	with	with	IN
18542	1767	3	pepper	pepper	NN
18542	1767	4	,	,	,
18542	1767	5	salt	salt	NN
18542	1767	6	,	,	,
18542	1767	7	grated	grate	VBD
18542	1767	8	onion	onion	NN
18542	1767	9	,	,	,
18542	1767	10	and	and	CC
18542	1767	11	minced	mince	VBD
18542	1767	12	parsley	parsley	NN
18542	1767	13	.	.	.
18542	1768	1	Put	put	VB
18542	1768	2	the	the	DT
18542	1768	3	fish	fish	NN
18542	1768	4	upon	upon	IN
18542	1768	5	a	a	DT
18542	1768	6	serving	serve	VBG
18542	1768	7	-	-	HYPH
18542	1768	8	dish	dish	NN
18542	1768	9	,	,	,
18542	1768	10	skin	skin	NN
18542	1768	11	it	-PRON-	PRP
18542	1768	12	carefully	carefully	RB
18542	1768	13	,	,	,
18542	1768	14	and	and	CC
18542	1768	15	pour	pour	VB
18542	1768	16	the	the	DT
18542	1768	17	sauce	sauce	NN
18542	1768	18	over	over	IN
18542	1768	19	it	-PRON-	PRP
18542	1768	20	.	.	.
18542	1769	1	Put	put	VB
18542	1769	2	a	a	DT
18542	1769	3	border	border	NN
18542	1769	4	of	of	IN
18542	1769	5	mashed	mash	VBN
18542	1769	6	potatoes	potato	NNS
18542	1769	7	around	around	IN
18542	1769	8	the	the	DT
18542	1769	9	fish	fish	NN
18542	1769	10	,	,	,
18542	1769	11	rub	rub	VBN
18542	1769	12	with	with	IN
18542	1769	13	melted	melted	JJ
18542	1769	14	butter	butter	NN
18542	1769	15	and	and	CC
18542	1769	16	put	put	VBD
18542	1769	17	into	into	IN
18542	1769	18	the	the	DT
18542	1769	19	oven	oven	NN
18542	1769	20	until	until	IN
18542	1769	21	the	the	DT
18542	1769	22	potato	potato	NN
18542	1769	23	is	be	VBZ
18542	1769	24	brown	brown	JJ
18542	1769	25	.	.	.
18542	1770	1	HADDOCK	HADDOCK	NNP
18542	1770	2	CUTLETS	CUTLETS	NNP
18542	1770	3	Prepare	prepare	VBP
18542	1770	4	a	a	DT
18542	1770	5	sauce	sauce	NN
18542	1770	6	according	accord	VBG
18542	1770	7	to	to	IN
18542	1770	8	directions	direction	NNS
18542	1770	9	given	give	VBN
18542	1770	10	in	in	IN
18542	1770	11	the	the	DT
18542	1770	12	preceding	precede	VBG
18542	1770	13	recipe	recipe	NN
18542	1770	14	,	,	,
18542	1770	15	using	use	VBG
18542	1770	16	one	one	CD
18542	1770	17	fourth	fourth	JJ
18542	1770	18	the	the	DT
18542	1770	19	quantity	quantity	NN
18542	1770	20	of	of	IN
18542	1770	21	milk	milk	NN
18542	1770	22	.	.	.
18542	1771	1	Mix	mix	VB
18542	1771	2	the	the	DT
18542	1771	3	sauce	sauce	NN
18542	1771	4	with	with	IN
18542	1771	5	cold	cold	JJ
18542	1771	6	cooked	cook	VBN
18542	1771	7	haddock	haddock	NN
18542	1771	8	,	,	,
18542	1771	9	minced	mince	VBD
18542	1771	10	very	very	RB
18542	1771	11	fine	fine	JJ
18542	1771	12	,	,	,
18542	1771	13	and	and	CC
18542	1771	14	cool	cool	JJ
18542	1771	15	.	.	.
18542	1772	1	Shape	shape	VB
18542	1772	2	into	into	IN
18542	1772	3	cutlets	cutlet	NNS
18542	1772	4	,	,	,
18542	1772	5	dip	dip	VB
18542	1772	6	into	into	IN
18542	1772	7	egg	egg	NN
18542	1772	8	and	and	CC
18542	1772	9	crumbs	crumb	NNS
18542	1772	10	,	,	,
18542	1772	11	and	and	CC
18542	1772	12	fry	fry	VB
18542	1772	13	in	in	IN
18542	1772	14	deep	deep	JJ
18542	1772	15	fat	fat	NN
18542	1772	16	.	.	.
18542	1773	1	[	[	-LRB-
18542	1773	2	Page	page	NN
18542	1773	3	169	169	CD
18542	1773	4	]	]	-RRB-
18542	1773	5	EIGHTY	EIGHTY	NNP
18542	1773	6	WAYS	way	NNS
18542	1773	7	TO	to	IN
18542	1773	8	COOK	COOK	NNP
18542	1773	9	HALIBUT	HALIBUT	NNP
18542	1773	10	BROILED	broil	VBD
18542	1773	11	HALIBUT	HALIBUT	NNP
18542	1773	12	--	--	:
18542	1773	13	I	-PRON-	PRP
18542	1773	14	Cut	cut	VBP
18542	1773	15	into	into	IN
18542	1773	16	steaks	steak	NNS
18542	1773	17	,	,	,
18542	1773	18	dust	dust	NN
18542	1773	19	with	with	IN
18542	1773	20	salt	salt	NN
18542	1773	21	and	and	CC
18542	1773	22	pepper	pepper	NN
18542	1773	23	,	,	,
18542	1773	24	cover	cover	VBP
18542	1773	25	with	with	IN
18542	1773	26	melted	melted	JJ
18542	1773	27	butter	butter	NN
18542	1773	28	,	,	,
18542	1773	29	and	and	CC
18542	1773	30	let	let	VB
18542	1773	31	stand	stand	VB
18542	1773	32	for	for	IN
18542	1773	33	half	half	PDT
18542	1773	34	an	an	DT
18542	1773	35	hour	hour	NN
18542	1773	36	.	.	.
18542	1774	1	Dredge	dredge	NN
18542	1774	2	with	with	IN
18542	1774	3	flour	flour	NN
18542	1774	4	and	and	CC
18542	1774	5	broil	broil	NN
18542	1774	6	.	.	.
18542	1775	1	Serve	serve	VB
18542	1775	2	with	with	IN
18542	1775	3	a	a	DT
18542	1775	4	garnish	garnish	NN
18542	1775	5	of	of	IN
18542	1775	6	sliced	slice	VBN
18542	1775	7	lemon	lemon	NN
18542	1775	8	and	and	CC
18542	1775	9	parsley	parsley	NN
18542	1775	10	.	.	.
18542	1776	1	BROILED	BROILED	NNP
18542	1776	2	HALIBUT	HALIBUT	NNP
18542	1776	3	--	--	:
18542	1776	4	II	II	NNP
18542	1776	5	Freshen	Freshen	NNP
18542	1776	6	salt	salt	NN
18542	1776	7	halibut	halibut	NNP
18542	1776	8	for	for	IN
18542	1776	9	an	an	DT
18542	1776	10	hour	hour	NN
18542	1776	11	or	or	CC
18542	1776	12	two	two	CD
18542	1776	13	in	in	IN
18542	1776	14	cold	cold	JJ
18542	1776	15	water	water	NN
18542	1776	16	,	,	,
18542	1776	17	drain	drain	VB
18542	1776	18	,	,	,
18542	1776	19	season	season	NN
18542	1776	20	with	with	IN
18542	1776	21	pepper	pepper	NN
18542	1776	22	,	,	,
18542	1776	23	and	and	CC
18542	1776	24	wrap	wrap	VB
18542	1776	25	each	each	DT
18542	1776	26	slice	slice	NN
18542	1776	27	in	in	IN
18542	1776	28	tough	tough	JJ
18542	1776	29	paper	paper	NN
18542	1776	30	well	well	NN
18542	1776	31	buttered	butter	VBD
18542	1776	32	,	,	,
18542	1776	33	twisting	twist	VBG
18542	1776	34	the	the	DT
18542	1776	35	ends	end	NNS
18542	1776	36	.	.	.
18542	1777	1	Broil	Broil	NNP
18542	1777	2	for	for	IN
18542	1777	3	eight	eight	CD
18542	1777	4	minutes	minute	NNS
18542	1777	5	.	.	.
18542	1778	1	Take	take	VB
18542	1778	2	from	from	IN
18542	1778	3	the	the	DT
18542	1778	4	papers	paper	NNS
18542	1778	5	and	and	CC
18542	1778	6	serve	serve	VB
18542	1778	7	with	with	IN
18542	1778	8	any	any	DT
18542	1778	9	preferred	preferred	JJ
18542	1778	10	sauce	sauce	NN
18542	1778	11	.	.	.
18542	1779	1	BROILED	broiled	NN
18542	1779	2	HALIBUT	HALIBUT	NNP
18542	1779	3	--	--	:
18542	1779	4	III	iii	CD
18542	1779	5	Season	season	NN
18542	1779	6	with	with	IN
18542	1779	7	salt	salt	NN
18542	1779	8	and	and	CC
18542	1779	9	pepper	pepper	NN
18542	1779	10	and	and	CC
18542	1779	11	broil	broil	NN
18542	1779	12	on	on	IN
18542	1779	13	a	a	DT
18542	1779	14	buttered	butter	VBN
18542	1779	15	gridiron	gridiron	NN
18542	1779	16	over	over	IN
18542	1779	17	a	a	DT
18542	1779	18	clear	clear	JJ
18542	1779	19	fire	fire	NN
18542	1779	20	.	.	.
18542	1780	1	Serve	serve	VB
18542	1780	2	with	with	IN
18542	1780	3	plenty	plenty	NN
18542	1780	4	of	of	IN
18542	1780	5	melted	melted	JJ
18542	1780	6	butter	butter	NN
18542	1780	7	.	.	.
18542	1781	1	[	[	-LRB-
18542	1781	2	Page	page	NN
18542	1781	3	170	170	CD
18542	1781	4	]	]	-RRB-
18542	1781	5	BROILED	broiled	NN
18542	1781	6	HALIBUT	HALIBUT	NNP
18542	1781	7	--	--	:
18542	1781	8	IV	IV	NNP
18542	1781	9	Sprinkle	Sprinkle	NNP
18542	1781	10	halibut	halibut	NNP
18542	1781	11	steaks	steak	NNS
18542	1781	12	with	with	IN
18542	1781	13	salt	salt	NN
18542	1781	14	,	,	,
18542	1781	15	rub	rub	NNP
18542	1781	16	thoroughly	thoroughly	RB
18542	1781	17	with	with	IN
18542	1781	18	melted	melted	JJ
18542	1781	19	butter	butter	NN
18542	1781	20	and	and	CC
18542	1781	21	broil	broil	NN
18542	1781	22	until	until	IN
18542	1781	23	brown	brown	NNP
18542	1781	24	.	.	.
18542	1782	1	Garnish	garnish	VB
18542	1782	2	with	with	IN
18542	1782	3	lemon	lemon	NN
18542	1782	4	and	and	CC
18542	1782	5	parsley	parsley	NN
18542	1782	6	.	.	.
18542	1783	1	BROILED	BROILED	NNP
18542	1783	2	HALIBUT	HALIBUT	NNP
18542	1783	3	--	--	:
18542	1783	4	V	V	NNP
18542	1783	5	Rub	Rub	NNP
18542	1783	6	halibut	halibut	NN
18542	1783	7	steaks	steak	NNS
18542	1783	8	with	with	IN
18542	1783	9	olive	olive	NN
18542	1783	10	-	-	HYPH
18542	1783	11	oil	oil	NN
18542	1783	12	and	and	CC
18542	1783	13	lemon	lemon	NN
18542	1783	14	-	-	HYPH
18542	1783	15	juice	juice	NN
18542	1783	16	,	,	,
18542	1783	17	and	and	CC
18542	1783	18	broil	broil	VB
18542	1783	19	over	over	RP
18542	1783	20	a	a	DT
18542	1783	21	clear	clear	JJ
18542	1783	22	fire	fire	NN
18542	1783	23	.	.	.
18542	1784	1	Season	season	NN
18542	1784	2	with	with	IN
18542	1784	3	pepper	pepper	NN
18542	1784	4	and	and	CC
18542	1784	5	salt	salt	NN
18542	1784	6	and	and	CC
18542	1784	7	serve	serve	VB
18542	1784	8	with	with	IN
18542	1784	9	melted	melted	JJ
18542	1784	10	butter	butter	NN
18542	1784	11	.	.	.
18542	1785	1	BROILED	BROILED	NNP
18542	1785	2	HALIBUT	HALIBUT	NNP
18542	1785	3	À	À	NNP
18542	1785	4	LA	LA	NNP
18542	1785	5	BOSTON	BOSTON	NNP
18542	1785	6	Broil	Broil	NNP
18542	1785	7	one	one	CD
18542	1785	8	side	side	NN
18542	1785	9	of	of	IN
18542	1785	10	halibut	halibut	NNP
18542	1785	11	steaks	steak	NNS
18542	1785	12	until	until	IN
18542	1785	13	heated	heat	VBN
18542	1785	14	through	through	RB
18542	1785	15	,	,	,
18542	1785	16	then	then	RB
18542	1785	17	turn	turn	VB
18542	1785	18	,	,	,
18542	1785	19	and	and	CC
18542	1785	20	spread	spread	VBD
18542	1785	21	the	the	DT
18542	1785	22	other	other	JJ
18542	1785	23	side	side	NN
18542	1785	24	with	with	IN
18542	1785	25	a	a	DT
18542	1785	26	paste	paste	NN
18542	1785	27	of	of	IN
18542	1785	28	butter	butter	NN
18542	1785	29	,	,	,
18542	1785	30	flour	flour	NN
18542	1785	31	,	,	,
18542	1785	32	chopped	chopped	JJ
18542	1785	33	onion	onion	NN
18542	1785	34	,	,	,
18542	1785	35	and	and	CC
18542	1785	36	tomato	tomato	NNP
18542	1785	37	pulp	pulp	NN
18542	1785	38	.	.	.
18542	1786	1	Cook	cook	VB
18542	1786	2	until	until	IN
18542	1786	3	brown	brown	VB
18542	1786	4	and	and	CC
18542	1786	5	serve	serve	VB
18542	1786	6	with	with	IN
18542	1786	7	the	the	DT
18542	1786	8	crust	crust	NN
18542	1786	9	side	side	NN
18542	1786	10	up	up	RP
18542	1786	11	.	.	.
18542	1787	1	HALIBUT	HALIBUT	NNP
18542	1787	2	À	À	NNP
18542	1787	3	LA	LA	NNP
18542	1787	4	RAREBIT	RAREBIT	NNP
18542	1787	5	Sprinkle	Sprinkle	NNP
18542	1787	6	two	two	CD
18542	1787	7	halibut	halibut	NN
18542	1787	8	steaks	steak	NNS
18542	1787	9	with	with	IN
18542	1787	10	salt	salt	NN
18542	1787	11	and	and	CC
18542	1787	12	pepper	pepper	NN
18542	1787	13	,	,	,
18542	1787	14	brush	brush	NN
18542	1787	15	with	with	IN
18542	1787	16	melted	melted	JJ
18542	1787	17	butter	butter	NN
18542	1787	18	,	,	,
18542	1787	19	and	and	CC
18542	1787	20	bake	bake	VB
18542	1787	21	until	until	IN
18542	1787	22	done	do	VBN
18542	1787	23	.	.	.
18542	1788	1	Arrange	arrange	VB
18542	1788	2	on	on	IN
18542	1788	3	a	a	DT
18542	1788	4	platter	platter	NN
18542	1788	5	,	,	,
18542	1788	6	pour	pour	VBP
18542	1788	7	over	over	IN
18542	1788	8	a	a	DT
18542	1788	9	Welsh	Welsh	NNP
18542	1788	10	rarebit	rarebit	NN
18542	1788	11	,	,	,
18542	1788	12	and	and	CC
18542	1788	13	serve	serve	VB
18542	1788	14	.	.	.
18542	1789	1	HALIBUT	HALIBUT	NNP
18542	1789	2	À	À	NNP
18542	1789	3	LA	LA	NNP
18542	1789	4	MAJESTIC	MAJESTIC	NNP
18542	1789	5	Skin	Skin	NNP
18542	1789	6	and	and	CC
18542	1789	7	bone	bone	NN
18542	1789	8	halibut	halibut	NN
18542	1789	9	steaks	steak	NNS
18542	1789	10	,	,	,
18542	1789	11	and	and	CC
18542	1789	12	cut	cut	VBN
18542	1789	13	into	into	IN
18542	1789	14	fillets	fillet	NNS
18542	1789	15	.	.	.
18542	1790	1	Lay	Lay	NNP
18542	1790	2	in	in	IN
18542	1790	3	a	a	DT
18542	1790	4	buttered	butter	VBN
18542	1790	5	baking	baking	NN
18542	1790	6	-	-	HYPH
18542	1790	7	dish	dish	NNP
18542	1790	8	,	,	,
18542	1790	9	spread	spread	VBN
18542	1790	10	with	with	IN
18542	1790	11	butter	butter	NN
18542	1790	12	,	,	,
18542	1790	13	and	and	CC
18542	1790	14	add	add	VB
18542	1790	15	a	a	DT
18542	1790	16	wineglassful	wineglassful	NN
18542	1790	17	of	of	IN
18542	1790	18	white	white	JJ
18542	1790	19	[	[	-LRB-
18542	1790	20	Page	Page	NNP
18542	1790	21	171	171	CD
18542	1790	22	]	]	-RRB-
18542	1790	23	wine	wine	NN
18542	1790	24	,	,	,
18542	1790	25	and	and	CC
18542	1790	26	a	a	DT
18542	1790	27	little	little	JJ
18542	1790	28	boiling	boiling	NN
18542	1790	29	water	water	NN
18542	1790	30	.	.	.
18542	1791	1	Cover	cover	VB
18542	1791	2	with	with	IN
18542	1791	3	buttered	butter	VBN
18542	1791	4	paper	paper	NN
18542	1791	5	,	,	,
18542	1791	6	and	and	CC
18542	1791	7	set	set	VBD
18542	1791	8	into	into	IN
18542	1791	9	a	a	DT
18542	1791	10	hot	hot	JJ
18542	1791	11	oven	oven	NN
18542	1791	12	until	until	IN
18542	1791	13	cooked	cook	VBN
18542	1791	14	.	.	.
18542	1792	1	Take	take	VB
18542	1792	2	the	the	DT
18542	1792	3	pan	pan	NN
18542	1792	4	out	out	RP
18542	1792	5	,	,	,
18542	1792	6	cover	cover	VB
18542	1792	7	the	the	DT
18542	1792	8	fish	fish	NN
18542	1792	9	with	with	IN
18542	1792	10	a	a	DT
18542	1792	11	layer	layer	NN
18542	1792	12	of	of	IN
18542	1792	13	sweet	sweet	JJ
18542	1792	14	Spanish	spanish	JJ
18542	1792	15	peppers	pepper	NNS
18542	1792	16	,	,	,
18542	1792	17	spread	spread	VBN
18542	1792	18	with	with	IN
18542	1792	19	Cream	Cream	NNP
18542	1792	20	Sauce	Sauce	NNP
18542	1792	21	,	,	,
18542	1792	22	sprinkle	sprinkle	VB
18542	1792	23	with	with	IN
18542	1792	24	crumbs	crumb	NNS
18542	1792	25	and	and	CC
18542	1792	26	grated	grate	VBN
18542	1792	27	cheese	cheese	NN
18542	1792	28	,	,	,
18542	1792	29	dot	dot	NN
18542	1792	30	with	with	IN
18542	1792	31	butter	butter	NN
18542	1792	32	,	,	,
18542	1792	33	and	and	CC
18542	1792	34	brown	brown	NNP
18542	1792	35	in	in	IN
18542	1792	36	a	a	DT
18542	1792	37	hot	hot	JJ
18542	1792	38	oven	oven	NN
18542	1792	39	.	.	.
18542	1793	1	Serve	serve	VB
18542	1793	2	in	in	IN
18542	1793	3	the	the	DT
18542	1793	4	same	same	JJ
18542	1793	5	dish	dish	NN
18542	1793	6	.	.	.
18542	1794	1	HALIBUT	HALIBUT	NNP
18542	1794	2	À	À	NNP
18542	1794	3	LA	LA	NNP
18542	1794	4	CONANT	CONANT	NNP
18542	1794	5	In	in	IN
18542	1794	6	a	a	DT
18542	1794	7	buttered	butter	VBN
18542	1794	8	baking	baking	NN
18542	1794	9	-	-	HYPH
18542	1794	10	pan	pan	NNP
18542	1794	11	put	put	VBD
18542	1794	12	three	three	CD
18542	1794	13	thin	thin	JJ
18542	1794	14	slices	slice	NNS
18542	1794	15	of	of	IN
18542	1794	16	fat	fat	JJ
18542	1794	17	salt	salt	NN
18542	1794	18	pork	pork	NN
18542	1794	19	,	,	,
18542	1794	20	three	three	CD
18542	1794	21	slices	slice	NNS
18542	1794	22	of	of	IN
18542	1794	23	onion	onion	NN
18542	1794	24	and	and	CC
18542	1794	25	a	a	DT
18542	1794	26	bit	bit	NN
18542	1794	27	of	of	IN
18542	1794	28	bay	bay	NN
18542	1794	29	-	-	HYPH
18542	1794	30	leaf	leaf	NN
18542	1794	31	.	.	.
18542	1795	1	On	on	IN
18542	1795	2	top	top	NN
18542	1795	3	of	of	IN
18542	1795	4	these	these	DT
18542	1795	5	lay	lie	VBD
18542	1795	6	a	a	DT
18542	1795	7	halibut	halibut	NN
18542	1795	8	steak	steak	NN
18542	1795	9	and	and	CC
18542	1795	10	spread	spread	VBD
18542	1795	11	over	over	IN
18542	1795	12	it	-PRON-	PRP
18542	1795	13	one	one	CD
18542	1795	14	tablespoonful	tablespoonful	JJ
18542	1795	15	each	each	DT
18542	1795	16	of	of	IN
18542	1795	17	butter	butter	NN
18542	1795	18	and	and	CC
18542	1795	19	flour	flour	NN
18542	1795	20	blended	blend	VBN
18542	1795	21	together	together	RB
18542	1795	22	.	.	.
18542	1796	1	Cover	cover	VB
18542	1796	2	with	with	IN
18542	1796	3	buttered	butter	VBN
18542	1796	4	cracker	cracker	NN
18542	1796	5	crumbs	crumb	NNS
18542	1796	6	and	and	CC
18542	1796	7	small	small	JJ
18542	1796	8	strips	strip	NNS
18542	1796	9	of	of	IN
18542	1796	10	salt	salt	NN
18542	1796	11	pork	pork	NN
18542	1796	12	,	,	,
18542	1796	13	and	and	CC
18542	1796	14	bake	bake	VB
18542	1796	15	for	for	IN
18542	1796	16	twenty	twenty	CD
18542	1796	17	minutes	minute	NNS
18542	1796	18	.	.	.
18542	1797	1	Garnish	garnish	VB
18542	1797	2	with	with	IN
18542	1797	3	lemon	lemon	NN
18542	1797	4	and	and	CC
18542	1797	5	parsley	parsley	NN
18542	1797	6	.	.	.
18542	1798	1	HALIBUT	HALIBUT	NNP
18542	1798	2	À	À	NNP
18542	1798	3	LA	LA	NNP
18542	1798	4	MAÎTRE	MAÎTRE	NNP
18542	1798	5	D'HÔTEL	D'HÔTEL	NNP
18542	1798	6	Soak	Soak	NNP
18542	1798	7	two	two	CD
18542	1798	8	halibut	halibut	NN
18542	1798	9	steaks	steak	NNS
18542	1798	10	for	for	IN
18542	1798	11	an	an	DT
18542	1798	12	hour	hour	NN
18542	1798	13	in	in	IN
18542	1798	14	lemon	lemon	NN
18542	1798	15	-	-	HYPH
18542	1798	16	juice	juice	NN
18542	1798	17	,	,	,
18542	1798	18	seasoned	season	VBN
18542	1798	19	with	with	IN
18542	1798	20	salt	salt	NN
18542	1798	21	,	,	,
18542	1798	22	pepper	pepper	NN
18542	1798	23	,	,	,
18542	1798	24	and	and	CC
18542	1798	25	minced	mince	VBD
18542	1798	26	parsley	parsley	NN
18542	1798	27	.	.	.
18542	1799	1	Mix	mix	VB
18542	1799	2	together	together	RB
18542	1799	3	two	two	CD
18542	1799	4	tablespoonfuls	tablespoonful	NNS
18542	1799	5	of	of	IN
18542	1799	6	butter	butter	NN
18542	1799	7	,	,	,
18542	1799	8	one	one	CD
18542	1799	9	tablespoonful	tablespoonful	NN
18542	1799	10	of	of	IN
18542	1799	11	flour	flour	NN
18542	1799	12	,	,	,
18542	1799	13	and	and	CC
18542	1799	14	two	two	CD
18542	1799	15	cupfuls	cupful	NNS
18542	1799	16	of	of	IN
18542	1799	17	boiling	boiling	NN
18542	1799	18	water	water	NN
18542	1799	19	.	.	.
18542	1800	1	Cook	cook	VB
18542	1800	2	until	until	IN
18542	1800	3	thick	thick	JJ
18542	1800	4	,	,	,
18542	1800	5	stirring	stir	VBG
18542	1800	6	constantly	constantly	RB
18542	1800	7	.	.	.
18542	1801	1	Put	put	VB
18542	1801	2	the	the	DT
18542	1801	3	slices	slice	NNS
18542	1801	4	of	of	IN
18542	1801	5	halibut	halibut	NN
18542	1801	6	into	into	IN
18542	1801	7	a	a	DT
18542	1801	8	buttered	butter	VBN
18542	1801	9	pan	pan	NN
18542	1801	10	,	,	,
18542	1801	11	cover	cover	VB
18542	1801	12	with	with	IN
18542	1801	13	the	the	DT
18542	1801	14	sauce	sauce	NN
18542	1801	15	,	,	,
18542	1801	16	and	and	CC
18542	1801	17	bake	bake	VB
18542	1801	18	for	for	IN
18542	1801	19	twenty	twenty	CD
18542	1801	20	minutes	minute	NNS
18542	1801	21	,	,	,
18542	1801	22	basting	baste	VBG
18542	1801	23	as	as	IN
18542	1801	24	required	require	VBN
18542	1801	25	.	.	.
18542	1802	1	Serve	serve	VB
18542	1802	2	with	with	IN
18542	1802	3	any	any	DT
18542	1802	4	preferred	preferred	JJ
18542	1802	5	sauce	sauce	NN
18542	1802	6	.	.	.
18542	1803	1	[	[	-LRB-
18542	1803	2	Page	page	NN
18542	1803	3	172	172	CD
18542	1803	4	]	]	-RRB-
18542	1803	5	HALIBUT	HALIBUT	NNP
18542	1803	6	À	À	NNP
18542	1803	7	LA	LA	NNP
18542	1803	8	CREOLE	CREOLE	NNP
18542	1803	9	--	--	:
18542	1803	10	I	-PRON-	PRP
18542	1803	11	Wash	wash	VBP
18542	1803	12	a	a	DT
18542	1803	13	thick	thick	JJ
18542	1803	14	piece	piece	NN
18542	1803	15	of	of	IN
18542	1803	16	halibut	halibut	NNP
18542	1803	17	,	,	,
18542	1803	18	put	put	VBN
18542	1803	19	on	on	RP
18542	1803	20	a	a	DT
18542	1803	21	buttered	butter	VBN
18542	1803	22	baking	baking	NN
18542	1803	23	-	-	HYPH
18542	1803	24	dish	dish	NN
18542	1803	25	,	,	,
18542	1803	26	and	and	CC
18542	1803	27	season	season	NN
18542	1803	28	with	with	IN
18542	1803	29	salt	salt	NN
18542	1803	30	and	and	CC
18542	1803	31	pepper	pepper	NN
18542	1803	32	.	.	.
18542	1804	1	Cover	cover	VB
18542	1804	2	with	with	IN
18542	1804	3	finely	finely	RB
18542	1804	4	minced	mince	VBN
18542	1804	5	garlic	garlic	NN
18542	1804	6	,	,	,
18542	1804	7	add	add	VB
18542	1804	8	one	one	CD
18542	1804	9	cupful	cupful	NN
18542	1804	10	of	of	IN
18542	1804	11	canned	canned	JJ
18542	1804	12	tomatoes	tomato	NNS
18542	1804	13	and	and	CC
18542	1804	14	enough	enough	JJ
18542	1804	15	boiling	boiling	NN
18542	1804	16	water	water	NN
18542	1804	17	to	to	TO
18542	1804	18	keep	keep	VB
18542	1804	19	from	from	IN
18542	1804	20	burning	burn	VBG
18542	1804	21	.	.	.
18542	1805	1	Bake	bake	VB
18542	1805	2	until	until	IN
18542	1805	3	done	do	VBN
18542	1805	4	,	,	,
18542	1805	5	basting	baste	VBG
18542	1805	6	as	as	IN
18542	1805	7	required	require	VBN
18542	1805	8	.	.	.
18542	1806	1	HALIBUT	HALIBUT	NNP
18542	1806	2	À	À	NNP
18542	1806	3	LA	LA	NNP
18542	1806	4	CREOLE	CREOLE	NNP
18542	1806	5	--	--	:
18542	1806	6	II	II	NNP
18542	1806	7	Lay	Lay	NNP
18542	1806	8	halibut	halibut	NN
18542	1806	9	steak	steak	NN
18542	1806	10	for	for	IN
18542	1806	11	an	an	DT
18542	1806	12	hour	hour	NN
18542	1806	13	in	in	IN
18542	1806	14	oil	oil	NN
18542	1806	15	and	and	CC
18542	1806	16	vinegar	vinegar	NN
18542	1806	17	,	,	,
18542	1806	18	adding	add	VBG
18542	1806	19	chopped	chop	VBN
18542	1806	20	onion	onion	NN
18542	1806	21	and	and	CC
18542	1806	22	minced	mince	VBD
18542	1806	23	parsley	parsley	NNP
18542	1806	24	to	to	IN
18542	1806	25	the	the	DT
18542	1806	26	marinade	marinade	NN
18542	1806	27	.	.	.
18542	1807	1	Drain	drain	VB
18542	1807	2	and	and	CC
18542	1807	3	put	put	VB
18542	1807	4	the	the	DT
18542	1807	5	fish	fish	NN
18542	1807	6	into	into	IN
18542	1807	7	a	a	DT
18542	1807	8	baking	baking	NN
18542	1807	9	-	-	HYPH
18542	1807	10	pan	pan	NN
18542	1807	11	.	.	.
18542	1808	1	Turn	turn	VB
18542	1808	2	over	over	RP
18542	1808	3	it	-PRON-	PRP
18542	1808	4	a	a	DT
18542	1808	5	sauce	sauce	NN
18542	1808	6	made	make	VBN
18542	1808	7	of	of	IN
18542	1808	8	one	one	CD
18542	1808	9	cupful	cupful	NN
18542	1808	10	of	of	IN
18542	1808	11	strained	strained	JJ
18542	1808	12	tomatoes	tomato	NNS
18542	1808	13	,	,	,
18542	1808	14	a	a	DT
18542	1808	15	tablespoonful	tablespoonful	NN
18542	1808	16	of	of	IN
18542	1808	17	butter	butter	NN
18542	1808	18	,	,	,
18542	1808	19	a	a	DT
18542	1808	20	heaping	heaping	NN
18542	1808	21	teaspoonful	teaspoonful	NN
18542	1808	22	of	of	IN
18542	1808	23	flour	flour	NN
18542	1808	24	,	,	,
18542	1808	25	and	and	CC
18542	1808	26	salt	salt	NN
18542	1808	27	,	,	,
18542	1808	28	paprika	paprika	NNP
18542	1808	29	,	,	,
18542	1808	30	and	and	CC
18542	1808	31	grated	grate	VBD
18542	1808	32	onion	onion	NN
18542	1808	33	to	to	IN
18542	1808	34	season	season	NN
18542	1808	35	.	.	.
18542	1809	1	Cover	cover	VB
18542	1809	2	closely	closely	RB
18542	1809	3	and	and	CC
18542	1809	4	bake	bake	VB
18542	1809	5	until	until	IN
18542	1809	6	tender	tender	NN
18542	1809	7	.	.	.
18542	1810	1	Sprinkle	sprinkle	VB
18542	1810	2	with	with	IN
18542	1810	3	grated	grate	VBN
18542	1810	4	cheese	cheese	NN
18542	1810	5	and	and	CC
18542	1810	6	cook	cook	NN
18542	1810	7	for	for	IN
18542	1810	8	five	five	CD
18542	1810	9	minutes	minute	NNS
18542	1810	10	longer	long	RBR
18542	1810	11	.	.	.
18542	1811	1	Transfer	transfer	VB
18542	1811	2	the	the	DT
18542	1811	3	fish	fish	NN
18542	1811	4	carefully	carefully	RB
18542	1811	5	to	to	IN
18542	1811	6	a	a	DT
18542	1811	7	hot	hot	JJ
18542	1811	8	platter	platter	NN
18542	1811	9	and	and	CC
18542	1811	10	pour	pour	VB
18542	1811	11	the	the	DT
18542	1811	12	sauce	sauce	NN
18542	1811	13	around	around	IN
18542	1811	14	it	-PRON-	PRP
18542	1811	15	.	.	.
18542	1812	1	HALIBUT	HALIBUT	NNP
18542	1812	2	À	À	NNP
18542	1812	3	LA	LA	NNP
18542	1812	4	CREOLE	CREOLE	NNP
18542	1812	5	--	--	:
18542	1812	6	III	III	NNP
18542	1812	7	Boil	Boil	NNP
18542	1812	8	together	together	RB
18542	1812	9	a	a	DT
18542	1812	10	pint	pint	NN
18542	1812	11	of	of	IN
18542	1812	12	stewed	stewed	JJ
18542	1812	13	tomatoes	tomato	NNS
18542	1812	14	,	,	,
18542	1812	15	a	a	DT
18542	1812	16	cupful	cupful	NN
18542	1812	17	of	of	IN
18542	1812	18	water	water	NN
18542	1812	19	,	,	,
18542	1812	20	a	a	DT
18542	1812	21	slice	slice	NN
18542	1812	22	of	of	IN
18542	1812	23	onion	onion	NN
18542	1812	24	,	,	,
18542	1812	25	and	and	CC
18542	1812	26	three	three	CD
18542	1812	27	cloves	clove	NNS
18542	1812	28	.	.	.
18542	1813	1	Blend	blend	VB
18542	1813	2	together	together	RB
18542	1813	3	two	two	CD
18542	1813	4	tablespoonfuls	tablespoonful	NNS
18542	1813	5	of	of	IN
18542	1813	6	butter	butter	NN
18542	1813	7	and	and	CC
18542	1813	8	one	one	CD
18542	1813	9	of	of	IN
18542	1813	10	flour	flour	NN
18542	1813	11	,	,	,
18542	1813	12	and	and	CC
18542	1813	13	stir	stir	VB
18542	1813	14	into	into	IN
18542	1813	15	the	the	DT
18542	1813	16	sauce	sauce	NN
18542	1813	17	when	when	WRB
18542	1813	18	it	-PRON-	PRP
18542	1813	19	boils	boil	VBZ
18542	1813	20	.	.	.
18542	1814	1	Season	season	NN
18542	1814	2	with	with	IN
18542	1814	3	salt	salt	NN
18542	1814	4	and	and	CC
18542	1814	5	pepper	pepper	NN
18542	1814	6	,	,	,
18542	1814	7	and	and	CC
18542	1814	8	cook	cook	NN
18542	1814	9	for	for	IN
18542	1814	10	ten	ten	CD
18542	1814	11	minutes	minute	NNS
18542	1814	12	.	.	.
18542	1815	1	Strain	strain	VB
18542	1815	2	and	and	CC
18542	1815	3	[	[	-LRB-
18542	1815	4	Page	page	NN
18542	1815	5	173	173	CD
18542	1815	6	]	]	-RRB-
18542	1815	7	cool	cool	JJ
18542	1815	8	.	.	.
18542	1816	1	Skin	skin	VB
18542	1816	2	the	the	DT
18542	1816	3	fish	fish	NN
18542	1816	4	according	accord	VBG
18542	1816	5	to	to	IN
18542	1816	6	directions	direction	NNS
18542	1816	7	given	give	VBN
18542	1816	8	in	in	IN
18542	1816	9	the	the	DT
18542	1816	10	recipe	recipe	NN
18542	1816	11	for	for	IN
18542	1816	12	Baked	Baked	NNP
18542	1816	13	Halibut	Halibut	NNP
18542	1816	14	--	--	:
18542	1816	15	I.	I.	NNP
18542	1817	1	Put	put	VB
18542	1817	2	on	on	RP
18542	1817	3	a	a	DT
18542	1817	4	buttered	butter	VBN
18542	1817	5	tin	tin	NN
18542	1817	6	sheet	sheet	NN
18542	1817	7	in	in	IN
18542	1817	8	a	a	DT
18542	1817	9	baking	baking	NN
18542	1817	10	-	-	HYPH
18542	1817	11	pan	pan	NN
18542	1817	12	,	,	,
18542	1817	13	season	season	NN
18542	1817	14	with	with	IN
18542	1817	15	salt	salt	NN
18542	1817	16	and	and	CC
18542	1817	17	pepper	pepper	NN
18542	1817	18	,	,	,
18542	1817	19	and	and	CC
18542	1817	20	bake	bake	VB
18542	1817	21	,	,	,
18542	1817	22	basting	baste	VBG
18542	1817	23	frequently	frequently	RB
18542	1817	24	with	with	IN
18542	1817	25	the	the	DT
18542	1817	26	sauce	sauce	NN
18542	1817	27	.	.	.
18542	1818	1	BAKED	BAKED	NNP
18542	1818	2	HALIBUT	HALIBUT	NNP
18542	1818	3	--	--	:
18542	1818	4	I	-PRON-	PRP
18542	1818	5	Take	take	VBP
18542	1818	6	three	three	CD
18542	1818	7	or	or	CC
18542	1818	8	four	four	CD
18542	1818	9	pounds	pound	NNS
18542	1818	10	of	of	IN
18542	1818	11	the	the	DT
18542	1818	12	fish	fish	NN
18542	1818	13	and	and	CC
18542	1818	14	remove	remove	VB
18542	1818	15	the	the	DT
18542	1818	16	dark	dark	JJ
18542	1818	17	skin	skin	NN
18542	1818	18	,	,	,
18542	1818	19	by	by	IN
18542	1818	20	dipping	dip	VBG
18542	1818	21	it	-PRON-	PRP
18542	1818	22	into	into	IN
18542	1818	23	boiling	boil	VBG
18542	1818	24	water	water	NN
18542	1818	25	and	and	CC
18542	1818	26	scraping	scraping	NN
18542	1818	27	.	.	.
18542	1819	1	Rub	rub	VB
18542	1819	2	the	the	DT
18542	1819	3	flesh	flesh	NN
18542	1819	4	with	with	IN
18542	1819	5	salt	salt	NN
18542	1819	6	and	and	CC
18542	1819	7	pepper	pepper	NN
18542	1819	8	,	,	,
18542	1819	9	put	put	VBD
18542	1819	10	it	-PRON-	PRP
18542	1819	11	into	into	IN
18542	1819	12	a	a	DT
18542	1819	13	baking	baking	NN
18542	1819	14	-	-	HYPH
18542	1819	15	pan	pan	NN
18542	1819	16	,	,	,
18542	1819	17	and	and	CC
18542	1819	18	add	add	VB
18542	1819	19	enough	enough	JJ
18542	1819	20	milk	milk	NN
18542	1819	21	to	to	TO
18542	1819	22	cover	cover	VB
18542	1819	23	the	the	DT
18542	1819	24	bottom	bottom	NN
18542	1819	25	of	of	IN
18542	1819	26	the	the	DT
18542	1819	27	pan	pan	NN
18542	1819	28	an	an	DT
18542	1819	29	inch	inch	NN
18542	1819	30	deep	deep	JJ
18542	1819	31	.	.	.
18542	1820	1	Bake	bake	VB
18542	1820	2	for	for	IN
18542	1820	3	an	an	DT
18542	1820	4	hour	hour	NN
18542	1820	5	,	,	,
18542	1820	6	basting	baste	VBG
18542	1820	7	frequently	frequently	RB
18542	1820	8	with	with	IN
18542	1820	9	the	the	DT
18542	1820	10	milk	milk	NN
18542	1820	11	.	.	.
18542	1821	1	Take	take	VB
18542	1821	2	out	out	RP
18542	1821	3	the	the	DT
18542	1821	4	fish	fish	NN
18542	1821	5	,	,	,
18542	1821	6	remove	remove	VB
18542	1821	7	the	the	DT
18542	1821	8	bone	bone	NN
18542	1821	9	and	and	CC
18542	1821	10	skin	skin	NN
18542	1821	11	,	,	,
18542	1821	12	and	and	CC
18542	1821	13	serve	serve	VB
18542	1821	14	with	with	IN
18542	1821	15	Egg	Egg	NNP
18542	1821	16	Sauce	Sauce	NNP
18542	1821	17	.	.	.
18542	1822	1	BAKED	BAKED	NNP
18542	1822	2	HALIBUT	HALIBUT	NNP
18542	1822	3	--	--	:
18542	1822	4	II	II	NNP
18542	1822	5	Soak	Soak	NNP
18542	1822	6	six	six	CD
18542	1822	7	pounds	pound	NNS
18542	1822	8	of	of	IN
18542	1822	9	halibut	halibut	NN
18542	1822	10	in	in	IN
18542	1822	11	salt	salt	NN
18542	1822	12	water	water	NN
18542	1822	13	for	for	IN
18542	1822	14	two	two	CD
18542	1822	15	hours	hour	NNS
18542	1822	16	.	.	.
18542	1823	1	Wipe	wipe	VB
18542	1823	2	dry	dry	JJ
18542	1823	3	and	and	CC
18542	1823	4	score	score	VB
18542	1823	5	the	the	DT
18542	1823	6	outer	outer	JJ
18542	1823	7	skin	skin	NN
18542	1823	8	.	.	.
18542	1824	1	Bake	bake	VB
18542	1824	2	for	for	IN
18542	1824	3	an	an	DT
18542	1824	4	hour	hour	NN
18542	1824	5	in	in	IN
18542	1824	6	a	a	DT
18542	1824	7	moderately	moderately	RB
18542	1824	8	hot	hot	JJ
18542	1824	9	oven	oven	NN
18542	1824	10	,	,	,
18542	1824	11	basting	baste	VBG
18542	1824	12	with	with	IN
18542	1824	13	melted	melted	JJ
18542	1824	14	butter	butter	NN
18542	1824	15	and	and	CC
18542	1824	16	hot	hot	JJ
18542	1824	17	water	water	NN
18542	1824	18	.	.	.
18542	1825	1	Add	add	VB
18542	1825	2	a	a	DT
18542	1825	3	little	little	JJ
18542	1825	4	boiling	boiling	NN
18542	1825	5	water	water	NN
18542	1825	6	to	to	IN
18542	1825	7	the	the	DT
18542	1825	8	gravy	gravy	NN
18542	1825	9	,	,	,
18542	1825	10	a	a	DT
18542	1825	11	tablespoonful	tablespoonful	NN
18542	1825	12	of	of	IN
18542	1825	13	walnut	walnut	NNP
18542	1825	14	catsup	catsup	NNP
18542	1825	15	,	,	,
18542	1825	16	a	a	DT
18542	1825	17	teaspoonful	teaspoonful	NN
18542	1825	18	of	of	IN
18542	1825	19	Worcestershire	Worcestershire	NNP
18542	1825	20	Sauce	Sauce	NNP
18542	1825	21	,	,	,
18542	1825	22	salt	salt	NN
18542	1825	23	and	and	CC
18542	1825	24	pepper	pepper	NN
18542	1825	25	to	to	IN
18542	1825	26	season	season	NN
18542	1825	27	,	,	,
18542	1825	28	and	and	CC
18542	1825	29	the	the	DT
18542	1825	30	juice	juice	NN
18542	1825	31	of	of	IN
18542	1825	32	a	a	DT
18542	1825	33	lemon	lemon	NN
18542	1825	34	.	.	.
18542	1826	1	Thicken	thicken	NN
18542	1826	2	with	with	IN
18542	1826	3	browned	brown	VBN
18542	1826	4	flour	flour	NN
18542	1826	5	rubbed	rub	VBD
18542	1826	6	smooth	smooth	JJ
18542	1826	7	with	with	IN
18542	1826	8	a	a	DT
18542	1826	9	little	little	JJ
18542	1826	10	cold	cold	JJ
18542	1826	11	water	water	NN
18542	1826	12	.	.	.
18542	1827	1	[	[	-LRB-
18542	1827	2	Page	page	NN
18542	1827	3	174	174	CD
18542	1827	4	]	]	-RRB-
18542	1827	5	BAKED	BAKED	NNP
18542	1827	6	HALIBUT	HALIBUT	NNP
18542	1827	7	--	--	:
18542	1827	8	III	III	NNP
18542	1827	9	Take	take	VB
18542	1827	10	a	a	DT
18542	1827	11	thick	thick	JJ
18542	1827	12	cut	cut	NN
18542	1827	13	of	of	IN
18542	1827	14	halibut	halibut	NNP
18542	1827	15	and	and	CC
18542	1827	16	soak	soak	VB
18542	1827	17	for	for	IN
18542	1827	18	half	half	PDT
18542	1827	19	an	an	DT
18542	1827	20	hour	hour	NN
18542	1827	21	in	in	IN
18542	1827	22	salted	salt	VBN
18542	1827	23	water	water	NN
18542	1827	24	.	.	.
18542	1828	1	Put	put	VB
18542	1828	2	into	into	IN
18542	1828	3	a	a	DT
18542	1828	4	baking	baking	NN
18542	1828	5	-	-	HYPH
18542	1828	6	pan	pan	NN
18542	1828	7	with	with	IN
18542	1828	8	two	two	CD
18542	1828	9	slices	slice	NNS
18542	1828	10	of	of	IN
18542	1828	11	carrot	carrot	NN
18542	1828	12	,	,	,
18542	1828	13	a	a	DT
18542	1828	14	slice	slice	NN
18542	1828	15	of	of	IN
18542	1828	16	onion	onion	NN
18542	1828	17	,	,	,
18542	1828	18	and	and	CC
18542	1828	19	half	half	PDT
18542	1828	20	a	a	DT
18542	1828	21	bay	bay	NN
18542	1828	22	-	-	HYPH
18542	1828	23	leaf	leaf	NN
18542	1828	24	.	.	.
18542	1829	1	Pour	pour	VB
18542	1829	2	over	over	IN
18542	1829	3	it	-PRON-	PRP
18542	1829	4	a	a	DT
18542	1829	5	cupful	cupful	NN
18542	1829	6	of	of	IN
18542	1829	7	boiling	boil	VBG
18542	1829	8	water	water	NN
18542	1829	9	and	and	CC
18542	1829	10	two	two	CD
18542	1829	11	tablespoonfuls	tablespoonful	NNS
18542	1829	12	of	of	IN
18542	1829	13	melted	melted	JJ
18542	1829	14	butter	butter	NN
18542	1829	15	.	.	.
18542	1830	1	Bake	bake	VB
18542	1830	2	for	for	IN
18542	1830	3	an	an	DT
18542	1830	4	hour	hour	NN
18542	1830	5	,	,	,
18542	1830	6	basting	baste	VBG
18542	1830	7	frequently	frequently	RB
18542	1830	8	,	,	,
18542	1830	9	and	and	CC
18542	1830	10	serve	serve	VB
18542	1830	11	with	with	IN
18542	1830	12	any	any	DT
18542	1830	13	preferred	preferred	JJ
18542	1830	14	sauce	sauce	NN
18542	1830	15	.	.	.
18542	1831	1	BAKED	BAKED	NNP
18542	1831	2	HALIBUT	HALIBUT	NNP
18542	1831	3	--	--	:
18542	1831	4	IV	IV	NNP
18542	1831	5	Lay	Lay	NNP
18542	1831	6	a	a	DT
18542	1831	7	thick	thick	JJ
18542	1831	8	piece	piece	NN
18542	1831	9	of	of	IN
18542	1831	10	halibut	halibut	NNP
18542	1831	11	into	into	IN
18542	1831	12	a	a	DT
18542	1831	13	buttered	butter	VBN
18542	1831	14	pan	pan	NN
18542	1831	15	,	,	,
18542	1831	16	cover	cover	VBP
18542	1831	17	with	with	IN
18542	1831	18	thin	thin	JJ
18542	1831	19	slices	slice	NNS
18542	1831	20	of	of	IN
18542	1831	21	salt	salt	NN
18542	1831	22	pork	pork	NN
18542	1831	23	,	,	,
18542	1831	24	and	and	CC
18542	1831	25	dredge	dredge	VB
18542	1831	26	with	with	IN
18542	1831	27	salt	salt	NN
18542	1831	28	,	,	,
18542	1831	29	pepper	pepper	NN
18542	1831	30	,	,	,
18542	1831	31	and	and	CC
18542	1831	32	flour	flour	NN
18542	1831	33	.	.	.
18542	1832	1	Cover	cover	VB
18542	1832	2	the	the	DT
18542	1832	3	bottom	bottom	NN
18542	1832	4	of	of	IN
18542	1832	5	the	the	DT
18542	1832	6	pan	pan	NN
18542	1832	7	with	with	IN
18542	1832	8	boiling	boiling	NN
18542	1832	9	water	water	NN
18542	1832	10	,	,	,
18542	1832	11	and	and	CC
18542	1832	12	bake	bake	VB
18542	1832	13	for	for	IN
18542	1832	14	an	an	DT
18542	1832	15	hour	hour	NN
18542	1832	16	.	.	.
18542	1833	1	Baste	Baste	NNP
18542	1833	2	with	with	IN
18542	1833	3	the	the	DT
18542	1833	4	gravy	gravy	NN
18542	1833	5	in	in	IN
18542	1833	6	the	the	DT
18542	1833	7	pan	pan	NN
18542	1833	8	and	and	CC
18542	1833	9	melted	melted	JJ
18542	1833	10	butter	butter	NN
18542	1833	11	,	,	,
18542	1833	12	adding	add	VBG
18542	1833	13	salt	salt	NN
18542	1833	14	,	,	,
18542	1833	15	pepper	pepper	NN
18542	1833	16	,	,	,
18542	1833	17	and	and	CC
18542	1833	18	flour	flour	NN
18542	1833	19	as	as	IN
18542	1833	20	needed	need	VBN
18542	1833	21	.	.	.
18542	1834	1	A	a	DT
18542	1834	2	bay	bay	NN
18542	1834	3	-	-	HYPH
18542	1834	4	leaf	leaf	NN
18542	1834	5	,	,	,
18542	1834	6	a	a	DT
18542	1834	7	sprig	sprig	NN
18542	1834	8	of	of	IN
18542	1834	9	parsley	parsley	NNP
18542	1834	10	,	,	,
18542	1834	11	two	two	CD
18542	1834	12	slices	slice	NNS
18542	1834	13	of	of	IN
18542	1834	14	carrot	carrot	NN
18542	1834	15	,	,	,
18542	1834	16	and	and	CC
18542	1834	17	half	half	PDT
18542	1834	18	an	an	DT
18542	1834	19	onion	onion	NN
18542	1834	20	or	or	CC
18542	1834	21	a	a	DT
18542	1834	22	clove	clove	NN
18542	1834	23	of	of	IN
18542	1834	24	garlic	garlic	NN
18542	1834	25	may	may	MD
18542	1834	26	be	be	VB
18542	1834	27	put	put	VBN
18542	1834	28	into	into	IN
18542	1834	29	the	the	DT
18542	1834	30	dripping	dripping	JJ
18542	1834	31	-	-	HYPH
18542	1834	32	pan	pan	NN
18542	1834	33	.	.	.
18542	1835	1	BAKED	BAKED	NNP
18542	1835	2	HALIBUT	HALIBUT	NNP
18542	1835	3	--	--	:
18542	1835	4	V	V	NNP
18542	1835	5	Prepare	Prepare	NNP
18542	1835	6	according	accord	VBG
18542	1835	7	to	to	IN
18542	1835	8	directions	direction	NNS
18542	1835	9	given	give	VBN
18542	1835	10	for	for	IN
18542	1835	11	Baked	Baked	NNP
18542	1835	12	Halibut	Halibut	NNP
18542	1835	13	--	--	:
18542	1835	14	II	II	NNP
18542	1835	15	,	,	,
18542	1835	16	seasoning	season	VBG
18542	1835	17	the	the	DT
18542	1835	18	gravy	gravy	NN
18542	1835	19	with	with	IN
18542	1835	20	lemon-	lemon-	NN
18542	1835	21	and	and	CC
18542	1835	22	onion	onion	NN
18542	1835	23	-	-	HYPH
18542	1835	24	juice	juice	NN
18542	1835	25	,	,	,
18542	1835	26	celery	celery	NN
18542	1835	27	salt	salt	NN
18542	1835	28	,	,	,
18542	1835	29	and	and	CC
18542	1835	30	half	half	PDT
18542	1835	31	a	a	DT
18542	1835	32	cupful	cupful	NN
18542	1835	33	of	of	IN
18542	1835	34	Claret	Claret	NNP
18542	1835	35	.	.	.
18542	1836	1	[	[	-LRB-
18542	1836	2	Page	page	NN
18542	1836	3	175	175	CD
18542	1836	4	]	]	-RRB-
18542	1836	5	BAKED	baked	VB
18542	1836	6	HALIBUT	HALIBUT	NNP
18542	1836	7	WITH	with	IN
18542	1836	8	LOBSTER	LOBSTER	NNP
18542	1836	9	SAUCE	SAUCE	NNP
18542	1836	10	Put	put	VBP
18542	1836	11	a	a	DT
18542	1836	12	piece	piece	NN
18542	1836	13	of	of	IN
18542	1836	14	halibut	halibut	NNP
18542	1836	15	on	on	IN
18542	1836	16	a	a	DT
18542	1836	17	buttered	butter	VBN
18542	1836	18	fish	fish	NN
18542	1836	19	sheet	sheet	NN
18542	1836	20	,	,	,
18542	1836	21	sprinkle	sprinkle	VB
18542	1836	22	with	with	IN
18542	1836	23	salt	salt	NN
18542	1836	24	and	and	CC
18542	1836	25	pepper	pepper	NN
18542	1836	26	,	,	,
18542	1836	27	and	and	CC
18542	1836	28	dredge	dredge	NN
18542	1836	29	with	with	IN
18542	1836	30	flour	flour	NN
18542	1836	31	.	.	.
18542	1837	1	Cover	cover	VB
18542	1837	2	the	the	DT
18542	1837	3	bottom	bottom	NN
18542	1837	4	of	of	IN
18542	1837	5	the	the	DT
18542	1837	6	pan	pan	NN
18542	1837	7	with	with	IN
18542	1837	8	water	water	NN
18542	1837	9	,	,	,
18542	1837	10	add	add	VB
18542	1837	11	a	a	DT
18542	1837	12	sprig	sprig	NN
18542	1837	13	of	of	IN
18542	1837	14	parsley	parsley	NNP
18542	1837	15	,	,	,
18542	1837	16	a	a	DT
18542	1837	17	slice	slice	NN
18542	1837	18	of	of	IN
18542	1837	19	onion	onion	NN
18542	1837	20	,	,	,
18542	1837	21	two	two	CD
18542	1837	22	slices	slice	NNS
18542	1837	23	of	of	IN
18542	1837	24	carrot	carrot	NN
18542	1837	25	,	,	,
18542	1837	26	three	three	CD
18542	1837	27	tablespoonfuls	tablespoonful	NNS
18542	1837	28	of	of	IN
18542	1837	29	butter	butter	NN
18542	1837	30	,	,	,
18542	1837	31	and	and	CC
18542	1837	32	a	a	DT
18542	1837	33	bit	bit	NN
18542	1837	34	of	of	IN
18542	1837	35	bay	bay	NN
18542	1837	36	-	-	HYPH
18542	1837	37	leaf	leaf	NN
18542	1837	38	.	.	.
18542	1838	1	Bake	bake	VB
18542	1838	2	for	for	IN
18542	1838	3	an	an	DT
18542	1838	4	hour	hour	NN
18542	1838	5	,	,	,
18542	1838	6	basting	baste	VBG
18542	1838	7	as	as	IN
18542	1838	8	required	require	VBN
18542	1838	9	,	,	,
18542	1838	10	and	and	CC
18542	1838	11	serve	serve	VB
18542	1838	12	with	with	IN
18542	1838	13	Lobster	Lobster	NNP
18542	1838	14	Sauce	Sauce	NNP
18542	1838	15	.	.	.
18542	1839	1	BAKED	BAKED	NNP
18542	1839	2	HALIBUT	HALIBUT	NNP
18542	1839	3	WITH	with	IN
18542	1839	4	TOMATO	tomato	NN
18542	1839	5	SAUCE	sauce	NN
18542	1839	6	Cook	Cook	NNP
18542	1839	7	together	together	RB
18542	1839	8	for	for	IN
18542	1839	9	twenty	twenty	CD
18542	1839	10	minutes	minute	NNS
18542	1839	11	two	two	CD
18542	1839	12	cupfuls	cupful	NNS
18542	1839	13	of	of	IN
18542	1839	14	tomatoes	tomato	NNS
18542	1839	15	,	,	,
18542	1839	16	one	one	CD
18542	1839	17	cupful	cupful	NN
18542	1839	18	of	of	IN
18542	1839	19	water	water	NN
18542	1839	20	,	,	,
18542	1839	21	a	a	DT
18542	1839	22	slice	slice	NN
18542	1839	23	of	of	IN
18542	1839	24	onion	onion	NN
18542	1839	25	,	,	,
18542	1839	26	three	three	CD
18542	1839	27	cloves	clove	NNS
18542	1839	28	,	,	,
18542	1839	29	and	and	CC
18542	1839	30	a	a	DT
18542	1839	31	teaspoonful	teaspoonful	NN
18542	1839	32	of	of	IN
18542	1839	33	sugar	sugar	NN
18542	1839	34	.	.	.
18542	1840	1	Cook	cook	VB
18542	1840	2	together	together	RB
18542	1840	3	three	three	CD
18542	1840	4	tablespoonfuls	tablespoonful	NNS
18542	1840	5	each	each	DT
18542	1840	6	of	of	IN
18542	1840	7	butter	butter	NN
18542	1840	8	and	and	CC
18542	1840	9	flour	flour	NN
18542	1840	10	,	,	,
18542	1840	11	stir	stir	VB
18542	1840	12	into	into	IN
18542	1840	13	the	the	DT
18542	1840	14	hot	hot	JJ
18542	1840	15	mixture	mixture	NN
18542	1840	16	,	,	,
18542	1840	17	and	and	CC
18542	1840	18	cook	cook	VB
18542	1840	19	until	until	IN
18542	1840	20	thick	thick	JJ
18542	1840	21	.	.	.
18542	1841	1	Strain	strain	VB
18542	1841	2	,	,	,
18542	1841	3	and	and	CC
18542	1841	4	pour	pour	VBP
18542	1841	5	half	half	NN
18542	1841	6	of	of	IN
18542	1841	7	the	the	DT
18542	1841	8	sauce	sauce	NN
18542	1841	9	around	around	IN
18542	1841	10	two	two	CD
18542	1841	11	pounds	pound	NNS
18542	1841	12	of	of	IN
18542	1841	13	halibut	halibut	NNP
18542	1841	14	placed	place	VBN
18542	1841	15	on	on	IN
18542	1841	16	a	a	DT
18542	1841	17	buttered	butter	VBN
18542	1841	18	tin	tin	NN
18542	1841	19	sheet	sheet	NN
18542	1841	20	.	.	.
18542	1842	1	Bake	bake	VB
18542	1842	2	for	for	IN
18542	1842	3	thirty	thirty	CD
18542	1842	4	-	-	HYPH
18542	1842	5	five	five	CD
18542	1842	6	minutes	minute	NNS
18542	1842	7	,	,	,
18542	1842	8	basting	baste	VBG
18542	1842	9	often	often	RB
18542	1842	10	.	.	.
18542	1843	1	Transfer	transfer	VB
18542	1843	2	to	to	IN
18542	1843	3	a	a	DT
18542	1843	4	hot	hot	JJ
18542	1843	5	platter	platter	NN
18542	1843	6	and	and	CC
18542	1843	7	pour	pour	VB
18542	1843	8	the	the	DT
18542	1843	9	remaining	remain	VBG
18542	1843	10	sauce	sauce	NN
18542	1843	11	around	around	RB
18542	1843	12	.	.	.
18542	1844	1	BAKED	BAKED	NNP
18542	1844	2	HALIBUT	HALIBUT	NNP
18542	1844	3	WITH	with	IN
18542	1844	4	CREAM	cream	NN
18542	1844	5	Cover	cover	VBP
18542	1844	6	the	the	DT
18542	1844	7	fish	fish	NN
18542	1844	8	with	with	IN
18542	1844	9	Cream	Cream	NNP
18542	1844	10	Sauce	Sauce	NNP
18542	1844	11	,	,	,
18542	1844	12	then	then	RB
18542	1844	13	with	with	IN
18542	1844	14	crumbs	crumb	NNS
18542	1844	15	,	,	,
18542	1844	16	dot	dot	VBP
18542	1844	17	with	with	IN
18542	1844	18	butter	butter	NN
18542	1844	19	,	,	,
18542	1844	20	and	and	CC
18542	1844	21	bake	bake	NN
18542	1844	22	.	.	.
18542	1845	1	[	[	-LRB-
18542	1845	2	Page	page	NN
18542	1845	3	176	176	CD
18542	1845	4	]	]	-RRB-
18542	1845	5	BAKED	baked	NN
18542	1845	6	FILLETS	FILLETS	NNP
18542	1845	7	OF	of	IN
18542	1845	8	HALIBUT	HALIBUT	NNP
18542	1845	9	AU	AU	NNP
18542	1845	10	GRATIN	gratin	NN
18542	1845	11	Bake	bake	VBP
18542	1845	12	half	half	PDT
18542	1845	13	a	a	DT
18542	1845	14	dozen	dozen	NN
18542	1845	15	fillets	fillet	NNS
18542	1845	16	of	of	IN
18542	1845	17	halibut	halibut	NN
18542	1845	18	for	for	IN
18542	1845	19	half	half	PDT
18542	1845	20	an	an	DT
18542	1845	21	hour	hour	NN
18542	1845	22	,	,	,
18542	1845	23	seasoning	season	VBG
18542	1845	24	with	with	IN
18542	1845	25	salt	salt	NN
18542	1845	26	and	and	CC
18542	1845	27	pepper	pepper	NN
18542	1845	28	and	and	CC
18542	1845	29	basting	baste	VBG
18542	1845	30	with	with	IN
18542	1845	31	milk	milk	NN
18542	1845	32	.	.	.
18542	1846	1	Cover	cover	VB
18542	1846	2	with	with	IN
18542	1846	3	a	a	DT
18542	1846	4	Cream	Cream	NNP
18542	1846	5	Sauce	Sauce	NNP
18542	1846	6	to	to	TO
18542	1846	7	which	which	WDT
18542	1846	8	half	half	PDT
18542	1846	9	a	a	DT
18542	1846	10	cupful	cupful	NN
18542	1846	11	of	of	IN
18542	1846	12	grated	grate	VBN
18542	1846	13	cheese	cheese	NN
18542	1846	14	has	have	VBZ
18542	1846	15	been	be	VBN
18542	1846	16	added	add	VBN
18542	1846	17	,	,	,
18542	1846	18	then	then	RB
18542	1846	19	with	with	IN
18542	1846	20	fried	fried	JJ
18542	1846	21	crumbs	crumb	NNS
18542	1846	22	.	.	.
18542	1847	1	Reheat	reheat	VB
18542	1847	2	and	and	CC
18542	1847	3	serve	serve	VB
18542	1847	4	in	in	IN
18542	1847	5	the	the	DT
18542	1847	6	same	same	JJ
18542	1847	7	dish	dish	NN
18542	1847	8	.	.	.
18542	1848	1	BAKED	BAKED	NNP
18542	1848	2	HALIBUT	HALIBUT	NNP
18542	1848	3	STEAKS	steaks	VBP
18542	1848	4	WITH	with	IN
18542	1848	5	OYSTERS	OYSTERS	NNP
18542	1848	6	Soak	Soak	NNP
18542	1848	7	two	two	CD
18542	1848	8	halibut	halibut	NN
18542	1848	9	steaks	steak	NNS
18542	1848	10	for	for	IN
18542	1848	11	an	an	DT
18542	1848	12	hour	hour	NN
18542	1848	13	in	in	IN
18542	1848	14	a	a	DT
18542	1848	15	marinade	marinade	NN
18542	1848	16	of	of	IN
18542	1848	17	oil	oil	NN
18542	1848	18	and	and	CC
18542	1848	19	vinegar	vinegar	NN
18542	1848	20	.	.	.
18542	1849	1	Lay	lay	DT
18542	1849	2	thin	thin	JJ
18542	1849	3	slices	slice	NNS
18542	1849	4	of	of	IN
18542	1849	5	salt	salt	NN
18542	1849	6	pork	pork	NN
18542	1849	7	upon	upon	IN
18542	1849	8	a	a	DT
18542	1849	9	buttered	butter	VBN
18542	1849	10	tin	tin	NN
18542	1849	11	sheet	sheet	NN
18542	1849	12	,	,	,
18542	1849	13	and	and	CC
18542	1849	14	spread	spread	VBD
18542	1849	15	thin	thin	JJ
18542	1849	16	slices	slice	NNS
18542	1849	17	of	of	IN
18542	1849	18	salt	salt	NN
18542	1849	19	pork	pork	NN
18542	1849	20	upon	upon	IN
18542	1849	21	it	-PRON-	PRP
18542	1849	22	.	.	.
18542	1850	1	Lay	Lay	NNP
18542	1850	2	one	one	CD
18542	1850	3	of	of	IN
18542	1850	4	the	the	DT
18542	1850	5	steaks	steak	NNS
18542	1850	6	upon	upon	IN
18542	1850	7	the	the	DT
18542	1850	8	pork	pork	NN
18542	1850	9	.	.	.
18542	1851	1	Dip	Dip	NNP
18542	1851	2	oysters	oyster	NNS
18542	1851	3	in	in	IN
18542	1851	4	melted	melted	JJ
18542	1851	5	butter	butter	NN
18542	1851	6	,	,	,
18542	1851	7	then	then	RB
18542	1851	8	in	in	IN
18542	1851	9	cracker	cracker	NN
18542	1851	10	crumbs	crumb	VBZ
18542	1851	11	,	,	,
18542	1851	12	and	and	CC
18542	1851	13	cover	cover	VB
18542	1851	14	the	the	DT
18542	1851	15	steak	steak	NN
18542	1851	16	with	with	IN
18542	1851	17	them	-PRON-	PRP
18542	1851	18	.	.	.
18542	1852	1	Put	put	VB
18542	1852	2	the	the	DT
18542	1852	3	other	other	JJ
18542	1852	4	steak	steak	NN
18542	1852	5	on	on	IN
18542	1852	6	top	top	NN
18542	1852	7	,	,	,
18542	1852	8	cover	cover	VB
18542	1852	9	with	with	IN
18542	1852	10	thin	thin	JJ
18542	1852	11	slices	slice	NNS
18542	1852	12	of	of	IN
18542	1852	13	pork	pork	NN
18542	1852	14	and	and	CC
18542	1852	15	bake	bake	NN
18542	1852	16	for	for	IN
18542	1852	17	forty	forty	CD
18542	1852	18	minutes	minute	NNS
18542	1852	19	,	,	,
18542	1852	20	basting	baste	VBG
18542	1852	21	with	with	IN
18542	1852	22	the	the	DT
18542	1852	23	juice	juice	NN
18542	1852	24	in	in	IN
18542	1852	25	the	the	DT
18542	1852	26	pan	pan	NN
18542	1852	27	or	or	CC
18542	1852	28	with	with	IN
18542	1852	29	butter	butter	NN
18542	1852	30	melted	melt	VBN
18542	1852	31	in	in	IN
18542	1852	32	hot	hot	JJ
18542	1852	33	water	water	NN
18542	1852	34	.	.	.
18542	1853	1	A	a	DT
18542	1853	2	few	few	JJ
18542	1853	3	minutes	minute	NNS
18542	1853	4	before	before	IN
18542	1853	5	taking	take	VBG
18542	1853	6	up	up	RP
18542	1853	7	,	,	,
18542	1853	8	remove	remove	VB
18542	1853	9	the	the	DT
18542	1853	10	pork	pork	NN
18542	1853	11	from	from	IN
18542	1853	12	the	the	DT
18542	1853	13	top	top	NN
18542	1853	14	and	and	CC
18542	1853	15	cover	cover	VB
18542	1853	16	with	with	IN
18542	1853	17	cracker	cracker	NN
18542	1853	18	crumbs	crumb	NNS
18542	1853	19	and	and	CC
18542	1853	20	melted	melted	JJ
18542	1853	21	butter	butter	NN
18542	1853	22	.	.	.
18542	1854	1	Serve	serve	VB
18542	1854	2	with	with	IN
18542	1854	3	Hollandaise	Hollandaise	NNP
18542	1854	4	Sauce	Sauce	NNP
18542	1854	5	to	to	TO
18542	1854	6	which	which	WDT
18542	1854	7	parboiled	parboil	VBN
18542	1854	8	oysters	oyster	NNS
18542	1854	9	have	have	VBP
18542	1854	10	been	be	VBN
18542	1854	11	added	add	VBN
18542	1854	12	.	.	.
18542	1855	1	BAKED	baked	NN
18542	1855	2	FILLETS	fillet	NNS
18542	1855	3	OF	of	IN
18542	1855	4	HALIBUT	HALIBUT	NNP
18542	1855	5	Skin	skin	NN
18542	1855	6	,	,	,
18542	1855	7	bone	bone	NN
18542	1855	8	and	and	CC
18542	1855	9	fillet	fillet	NN
18542	1855	10	two	two	CD
18542	1855	11	halibut	halibut	NN
18542	1855	12	steaks	steak	NNS
18542	1855	13	.	.	.
18542	1856	1	[	[	-LRB-
18542	1856	2	Page	page	NN
18542	1856	3	177	177	CD
18542	1856	4	]	]	-RRB-
18542	1856	5	Dip	dip	NN
18542	1856	6	in	in	IN
18542	1856	7	melted	melted	JJ
18542	1856	8	butter	butter	NN
18542	1856	9	,	,	,
18542	1856	10	season	season	NN
18542	1856	11	with	with	IN
18542	1856	12	salt	salt	NN
18542	1856	13	,	,	,
18542	1856	14	pepper	pepper	NN
18542	1856	15	,	,	,
18542	1856	16	lemon-	lemon-	NN
18542	1856	17	and	and	CC
18542	1856	18	onion	onion	NN
18542	1856	19	-	-	HYPH
18542	1856	20	juice	juice	NN
18542	1856	21	.	.	.
18542	1857	1	Roll	roll	VB
18542	1857	2	up	up	RP
18542	1857	3	each	each	DT
18542	1857	4	fillet	fillet	NN
18542	1857	5	,	,	,
18542	1857	6	fasten	fasten	RB
18542	1857	7	with	with	IN
18542	1857	8	a	a	DT
18542	1857	9	wooden	wooden	JJ
18542	1857	10	toothpick	toothpick	NN
18542	1857	11	,	,	,
18542	1857	12	and	and	CC
18542	1857	13	bake	bake	VB
18542	1857	14	for	for	IN
18542	1857	15	twenty	twenty	CD
18542	1857	16	minutes	minute	NNS
18542	1857	17	,	,	,
18542	1857	18	basting	baste	VBG
18542	1857	19	with	with	IN
18542	1857	20	butter	butter	NN
18542	1857	21	melted	melt	VBN
18542	1857	22	in	in	IN
18542	1857	23	hot	hot	JJ
18542	1857	24	water	water	NN
18542	1857	25	.	.	.
18542	1858	1	Serve	serve	VB
18542	1858	2	with	with	IN
18542	1858	3	any	any	DT
18542	1858	4	preferred	preferred	JJ
18542	1858	5	sauce	sauce	NN
18542	1858	6	.	.	.
18542	1859	1	BAKED	BAKED	NNP
18542	1859	2	HALIBUT	HALIBUT	NNP
18542	1859	3	STEAKS	STEAKS	NNP
18542	1859	4	--	--	:
18542	1859	5	I	-PRON-	PRP
18542	1859	6	Put	put	VBP
18542	1859	7	a	a	DT
18542	1859	8	halibut	halibut	NN
18542	1859	9	steak	steak	NN
18542	1859	10	into	into	IN
18542	1859	11	a	a	DT
18542	1859	12	buttered	butter	VBN
18542	1859	13	baking	baking	NN
18542	1859	14	-	-	HYPH
18542	1859	15	dish	dish	NN
18542	1859	16	,	,	,
18542	1859	17	and	and	CC
18542	1859	18	spread	spread	VBD
18542	1859	19	with	with	IN
18542	1859	20	a	a	DT
18542	1859	21	dressing	dressing	NN
18542	1859	22	made	make	VBN
18542	1859	23	of	of	IN
18542	1859	24	one	one	CD
18542	1859	25	cupful	cupful	NN
18542	1859	26	of	of	IN
18542	1859	27	crumbs	crumb	NNS
18542	1859	28	,	,	,
18542	1859	29	one	one	CD
18542	1859	30	tablespoonful	tablespoonful	NN
18542	1859	31	of	of	IN
18542	1859	32	butter	butter	NN
18542	1859	33	,	,	,
18542	1859	34	and	and	CC
18542	1859	35	grated	grate	VBD
18542	1859	36	onion	onion	NN
18542	1859	37	,	,	,
18542	1859	38	minced	mince	VBD
18542	1859	39	parsley	parsley	NNP
18542	1859	40	,	,	,
18542	1859	41	grated	grate	VBD
18542	1859	42	nutmeg	nutmeg	NNP
18542	1859	43	,	,	,
18542	1859	44	salt	salt	NN
18542	1859	45	,	,	,
18542	1859	46	and	and	CC
18542	1859	47	red	red	JJ
18542	1859	48	and	and	CC
18542	1859	49	black	black	JJ
18542	1859	50	pepper	pepper	NN
18542	1859	51	to	to	IN
18542	1859	52	season	season	NN
18542	1859	53	.	.	.
18542	1860	1	Lay	lay	VB
18542	1860	2	another	another	DT
18542	1860	3	steak	steak	NN
18542	1860	4	on	on	IN
18542	1860	5	top	top	NN
18542	1860	6	,	,	,
18542	1860	7	season	season	NN
18542	1860	8	with	with	IN
18542	1860	9	salt	salt	NN
18542	1860	10	and	and	CC
18542	1860	11	pepper	pepper	NN
18542	1860	12	,	,	,
18542	1860	13	dot	dot	NN
18542	1860	14	with	with	IN
18542	1860	15	butter	butter	NN
18542	1860	16	,	,	,
18542	1860	17	and	and	CC
18542	1860	18	bake	bake	VB
18542	1860	19	for	for	IN
18542	1860	20	half	half	PDT
18542	1860	21	an	an	DT
18542	1860	22	hour	hour	NN
18542	1860	23	.	.	.
18542	1861	1	BAKED	BAKED	NNP
18542	1861	2	HALIBUT	HALIBUT	NNP
18542	1861	3	STEAKS	STEAKS	NNP
18542	1861	4	--	--	:
18542	1861	5	II	II	NNP
18542	1861	6	Wash	wash	VB
18542	1861	7	the	the	DT
18542	1861	8	steaks	steak	NNS
18542	1861	9	and	and	CC
18542	1861	10	soak	soak	VB
18542	1861	11	for	for	IN
18542	1861	12	an	an	DT
18542	1861	13	hour	hour	NN
18542	1861	14	in	in	IN
18542	1861	15	olive	olive	JJ
18542	1861	16	-	-	HYPH
18542	1861	17	oil	oil	NN
18542	1861	18	and	and	CC
18542	1861	19	lemon	lemon	NN
18542	1861	20	-	-	HYPH
18542	1861	21	juice	juice	NN
18542	1861	22	.	.	.
18542	1862	1	Put	put	VB
18542	1862	2	into	into	IN
18542	1862	3	a	a	DT
18542	1862	4	buttered	butter	VBN
18542	1862	5	baking	baking	NN
18542	1862	6	-	-	HYPH
18542	1862	7	dish	dish	NN
18542	1862	8	,	,	,
18542	1862	9	sprinkle	sprinkle	VB
18542	1862	10	with	with	IN
18542	1862	11	minced	mince	VBN
18542	1862	12	onion	onion	NN
18542	1862	13	and	and	CC
18542	1862	14	parsley	parsley	NN
18542	1862	15	,	,	,
18542	1862	16	and	and	CC
18542	1862	17	pour	pour	VB
18542	1862	18	over	over	IN
18542	1862	19	a	a	DT
18542	1862	20	Cream	Cream	NNP
18542	1862	21	Sauce	Sauce	NNP
18542	1862	22	,	,	,
18542	1862	23	using	use	VBG
18542	1862	24	white	white	JJ
18542	1862	25	stock	stock	NN
18542	1862	26	instead	instead	RB
18542	1862	27	of	of	IN
18542	1862	28	milk	milk	NN
18542	1862	29	,	,	,
18542	1862	30	if	if	IN
18542	1862	31	preferred	prefer	VBN
18542	1862	32	.	.	.
18542	1863	1	Put	put	VB
18542	1863	2	a	a	DT
18542	1863	3	layer	layer	NN
18542	1863	4	of	of	IN
18542	1863	5	flaked	flake	VBN
18542	1863	6	cooked	cooked	JJ
18542	1863	7	halibut	halibut	NNP
18542	1863	8	into	into	IN
18542	1863	9	a	a	DT
18542	1863	10	buttered	butter	VBN
18542	1863	11	baking	baking	NN
18542	1863	12	-	-	HYPH
18542	1863	13	dish	dish	NN
18542	1863	14	,	,	,
18542	1863	15	season	season	NN
18542	1863	16	with	with	IN
18542	1863	17	salt	salt	NN
18542	1863	18	,	,	,
18542	1863	19	pepper	pepper	NN
18542	1863	20	,	,	,
18542	1863	21	and	and	CC
18542	1863	22	grated	grate	VBD
18542	1863	23	nutmeg	nutmeg	NNP
18542	1863	24	,	,	,
18542	1863	25	add	add	VB
18542	1863	26	a	a	DT
18542	1863	27	layer	layer	NN
18542	1863	28	of	of	IN
18542	1863	29	chopped	chop	VBN
18542	1863	30	mushrooms	mushroom	NNS
18542	1863	31	and	and	CC
18542	1863	32	a	a	DT
18542	1863	33	few	few	JJ
18542	1863	34	tablespoonfuls	tablespoonful	NNS
18542	1863	35	of	of	IN
18542	1863	36	the	the	DT
18542	1863	37	sauce	sauce	NN
18542	1863	38	.	.	.
18542	1864	1	Repeat	repeat	NN
18542	1864	2	until	until	IN
18542	1864	3	the	the	DT
18542	1864	4	dish	dish	NN
18542	1864	5	is	be	VBZ
18542	1864	6	full	full	JJ
18542	1864	7	,	,	,
18542	1864	8	having	have	VBG
18542	1864	9	sauce	sauce	NN
18542	1864	10	on	on	IN
18542	1864	11	top	top	NN
18542	1864	12	.	.	.
18542	1865	1	Sprinkle	sprinkle	VB
18542	1865	2	with	with	IN
18542	1865	3	crumbs	crumb	NNS
18542	1865	4	,	,	,
18542	1865	5	dot	dot	VBP
18542	1865	6	with	with	IN
18542	1865	7	butter	butter	NN
18542	1865	8	,	,	,
18542	1865	9	and	and	CC
18542	1865	10	brown	brown	NNP
18542	1865	11	in	in	IN
18542	1865	12	the	the	DT
18542	1865	13	oven	oven	NN
18542	1865	14	.	.	.
18542	1866	1	[	[	-LRB-
18542	1866	2	Page	page	NN
18542	1866	3	178	178	CD
18542	1866	4	]	]	-RRB-
18542	1866	5	BAKED	baked	NN
18542	1866	6	HALIBUT	HALIBUT	NNP
18542	1866	7	STEAKS	steaks	NN
18542	1866	8	--	--	:
18542	1866	9	III	III	NNP
18542	1866	10	Trim	trim	VBP
18542	1866	11	the	the	DT
18542	1866	12	steaks	steak	NNS
18542	1866	13	,	,	,
18542	1866	14	lay	lie	VBD
18542	1866	15	them	-PRON-	PRP
18542	1866	16	in	in	IN
18542	1866	17	a	a	DT
18542	1866	18	baking	baking	NN
18542	1866	19	-	-	HYPH
18542	1866	20	pan	pan	NN
18542	1866	21	,	,	,
18542	1866	22	season	season	NN
18542	1866	23	with	with	IN
18542	1866	24	salt	salt	NN
18542	1866	25	and	and	CC
18542	1866	26	pepper	pepper	NN
18542	1866	27	,	,	,
18542	1866	28	dredge	dredge	NN
18542	1866	29	with	with	IN
18542	1866	30	flour	flour	NN
18542	1866	31	,	,	,
18542	1866	32	dot	dot	NN
18542	1866	33	with	with	IN
18542	1866	34	butter	butter	NN
18542	1866	35	,	,	,
18542	1866	36	pour	pour	VBP
18542	1866	37	over	over	IN
18542	1866	38	one	one	CD
18542	1866	39	cupful	cupful	NN
18542	1866	40	of	of	IN
18542	1866	41	cream	cream	NN
18542	1866	42	and	and	CC
18542	1866	43	bake	bake	VB
18542	1866	44	for	for	IN
18542	1866	45	fifteen	fifteen	CD
18542	1866	46	minutes	minute	NNS
18542	1866	47	in	in	IN
18542	1866	48	a	a	DT
18542	1866	49	quick	quick	JJ
18542	1866	50	oven	oven	NN
18542	1866	51	,	,	,
18542	1866	52	basting	baste	VBG
18542	1866	53	with	with	IN
18542	1866	54	cream	cream	NN
18542	1866	55	.	.	.
18542	1867	1	BAKED	baked	JJ
18542	1867	2	CHICKEN	CHICKEN	NNS
18542	1867	3	HALIBUT	HALIBUT	NNP
18542	1867	4	Prepare	prepare	VBP
18542	1867	5	a	a	DT
18542	1867	6	dressing	dressing	NN
18542	1867	7	according	accord	VBG
18542	1867	8	to	to	IN
18542	1867	9	directions	direction	NNS
18542	1867	10	given	give	VBN
18542	1867	11	in	in	IN
18542	1867	12	the	the	DT
18542	1867	13	preceding	precede	VBG
18542	1867	14	recipe	recipe	NN
18542	1867	15	.	.	.
18542	1868	1	Stuff	stuff	NN
18542	1868	2	a	a	DT
18542	1868	3	chicken	chicken	NN
18542	1868	4	halibut	halibut	NN
18542	1868	5	,	,	,
18542	1868	6	sew	sew	VB
18542	1868	7	up	up	RP
18542	1868	8	and	and	CC
18542	1868	9	bake	bake	VB
18542	1868	10	in	in	RP
18542	1868	11	a	a	DT
18542	1868	12	buttered	butter	VBN
18542	1868	13	pan	pan	NN
18542	1868	14	,	,	,
18542	1868	15	basting	baste	VBG
18542	1868	16	with	with	IN
18542	1868	17	melted	melted	JJ
18542	1868	18	butter	butter	NN
18542	1868	19	and	and	CC
18542	1868	20	salted	salt	VBN
18542	1868	21	hot	hot	JJ
18542	1868	22	water	water	NN
18542	1868	23	.	.	.
18542	1869	1	Serve	serve	VB
18542	1869	2	with	with	IN
18542	1869	3	Hollandaise	Hollandaise	NNP
18542	1869	4	Sauce	Sauce	NNP
18542	1869	5	.	.	.
18542	1870	1	BAKED	BAKED	NNP
18542	1870	2	HALIBUT	HALIBUT	NNP
18542	1870	3	STEAKS	steaks	VBP
18542	1870	4	WITH	with	IN
18542	1870	5	TOMATOES	TOMATOES	NNP
18542	1870	6	Soak	soak	VB
18542	1870	7	the	the	DT
18542	1870	8	steaks	steak	NNS
18542	1870	9	for	for	IN
18542	1870	10	an	an	DT
18542	1870	11	hour	hour	NN
18542	1870	12	in	in	IN
18542	1870	13	olive	olive	JJ
18542	1870	14	-	-	HYPH
18542	1870	15	oil	oil	NN
18542	1870	16	and	and	CC
18542	1870	17	lemon	lemon	NN
18542	1870	18	-	-	HYPH
18542	1870	19	juice	juice	NN
18542	1870	20	.	.	.
18542	1871	1	Cook	cook	VB
18542	1871	2	together	together	RB
18542	1871	3	for	for	IN
18542	1871	4	fifteen	fifteen	CD
18542	1871	5	minutes	minute	NNS
18542	1871	6	a	a	DT
18542	1871	7	can	can	NN
18542	1871	8	of	of	IN
18542	1871	9	tomatoes	tomato	NNS
18542	1871	10	and	and	CC
18542	1871	11	a	a	DT
18542	1871	12	seeded	seeded	JJ
18542	1871	13	chopped	chop	VBN
18542	1871	14	green	green	JJ
18542	1871	15	pepper	pepper	NN
18542	1871	16	,	,	,
18542	1871	17	half	half	PDT
18542	1871	18	an	an	DT
18542	1871	19	onion	onion	NN
18542	1871	20	,	,	,
18542	1871	21	a	a	DT
18542	1871	22	teaspoonful	teaspoonful	NN
18542	1871	23	of	of	IN
18542	1871	24	sugar	sugar	NN
18542	1871	25	,	,	,
18542	1871	26	and	and	CC
18542	1871	27	pepper	pepper	NN
18542	1871	28	and	and	CC
18542	1871	29	salt	salt	NN
18542	1871	30	to	to	IN
18542	1871	31	season	season	NN
18542	1871	32	.	.	.
18542	1872	1	Rub	rub	VB
18542	1872	2	through	through	IN
18542	1872	3	a	a	DT
18542	1872	4	colander	colander	NN
18542	1872	5	and	and	CC
18542	1872	6	cool	cool	JJ
18542	1872	7	.	.	.
18542	1873	1	Put	put	VB
18542	1873	2	the	the	DT
18542	1873	3	drained	drain	VBN
18542	1873	4	fish	fish	NN
18542	1873	5	in	in	IN
18542	1873	6	a	a	DT
18542	1873	7	buttered	butter	VBN
18542	1873	8	baking	baking	NN
18542	1873	9	-	-	HYPH
18542	1873	10	pan	pan	NNP
18542	1873	11	,	,	,
18542	1873	12	pour	pour	VB
18542	1873	13	the	the	DT
18542	1873	14	sauce	sauce	NN
18542	1873	15	over	over	RB
18542	1873	16	,	,	,
18542	1873	17	and	and	CC
18542	1873	18	bake	bake	VB
18542	1873	19	.	.	.
18542	1874	1	DEVILLED	DEVILLED	NNP
18542	1874	2	HALIBUT	HALIBUT	NNP
18542	1874	3	--	--	:
18542	1874	4	I	-PRON-	PRP
18542	1874	5	Flake	flake	VBP
18542	1874	6	cold	cold	JJ
18542	1874	7	cooked	cook	VBD
18542	1874	8	halibut	halibut	NNP
18542	1874	9	.	.	.
18542	1875	1	Make	make	VB
18542	1875	2	a	a	DT
18542	1875	3	forcemeat	forcemeat	NN
18542	1875	4	of	of	IN
18542	1875	5	bread	bread	NN
18542	1875	6	-	-	HYPH
18542	1875	7	crumbs	crumb	NNS
18542	1875	8	,	,	,
18542	1875	9	the	the	DT
18542	1875	10	yolks	yolk	NNS
18542	1875	11	of	of	IN
18542	1875	12	two	two	CD
18542	1875	13	eggs	egg	NNS
18542	1875	14	,	,	,
18542	1875	15	a	a	DT
18542	1875	16	tablespoonful	tablespoonful	NN
18542	1875	17	of	of	IN
18542	1875	18	melted	melted	JJ
18542	1875	19	butter	butter	NN
18542	1875	20	,	,	,
18542	1875	21	and	and	CC
18542	1875	22	salt	salt	NN
18542	1875	23	,	,	,
18542	1875	24	[	[	-LRB-
18542	1875	25	Page	page	NN
18542	1875	26	179	179	CD
18542	1875	27	]	]	-RRB-
18542	1875	28	paprika	paprika	NNP
18542	1875	29	,	,	,
18542	1875	30	grated	grate	VBD
18542	1875	31	onion	onion	NN
18542	1875	32	,	,	,
18542	1875	33	and	and	CC
18542	1875	34	minced	mince	VBD
18542	1875	35	parsley	parsley	NNP
18542	1875	36	to	to	TO
18542	1875	37	season	season	VB
18542	1875	38	.	.	.
18542	1876	1	Mix	mix	VB
18542	1876	2	the	the	DT
18542	1876	3	fish	fish	NN
18542	1876	4	,	,	,
18542	1876	5	moisten	moisten	VBN
18542	1876	6	with	with	IN
18542	1876	7	oyster	oyster	JJ
18542	1876	8	liquor	liquor	NN
18542	1876	9	,	,	,
18542	1876	10	and	and	CC
18542	1876	11	fill	fill	VB
18542	1876	12	buttered	butter	VBN
18542	1876	13	individual	individual	JJ
18542	1876	14	shells	shell	NNS
18542	1876	15	.	.	.
18542	1877	1	Cover	cover	VB
18542	1877	2	with	with	IN
18542	1877	3	crumbs	crumb	NNS
18542	1877	4	,	,	,
18542	1877	5	season	season	NN
18542	1877	6	with	with	IN
18542	1877	7	salt	salt	NN
18542	1877	8	and	and	CC
18542	1877	9	pepper	pepper	NN
18542	1877	10	,	,	,
18542	1877	11	dot	dot	NN
18542	1877	12	with	with	IN
18542	1877	13	butter	butter	NN
18542	1877	14	,	,	,
18542	1877	15	and	and	CC
18542	1877	16	brown	brown	NNP
18542	1877	17	in	in	IN
18542	1877	18	the	the	DT
18542	1877	19	oven	oven	NN
18542	1877	20	.	.	.
18542	1878	1	DEVILLED	DEVILLED	NNP
18542	1878	2	HALIBUT	HALIBUT	NNP
18542	1878	3	--	--	:
18542	1878	4	II	II	NNP
18542	1878	5	Flake	Flake	NNP
18542	1878	6	a	a	DT
18542	1878	7	pound	pound	NN
18542	1878	8	of	of	IN
18542	1878	9	cooked	cooked	JJ
18542	1878	10	halibut	halibut	NNP
18542	1878	11	.	.	.
18542	1879	1	Mix	mix	VB
18542	1879	2	together	together	RB
18542	1879	3	the	the	DT
18542	1879	4	pounded	pound	VBN
18542	1879	5	yolks	yolk	NNS
18542	1879	6	of	of	IN
18542	1879	7	three	three	CD
18542	1879	8	hard	hard	RB
18542	1879	9	-	-	HYPH
18542	1879	10	boiled	boil	VBN
18542	1879	11	eggs	egg	NNS
18542	1879	12	,	,	,
18542	1879	13	one	one	CD
18542	1879	14	tablespoonful	tablespoonful	NN
18542	1879	15	of	of	IN
18542	1879	16	olive	olive	NN
18542	1879	17	-	-	HYPH
18542	1879	18	oil	oil	NN
18542	1879	19	,	,	,
18542	1879	20	two	two	CD
18542	1879	21	teaspoonfuls	teaspoonful	NNS
18542	1879	22	of	of	IN
18542	1879	23	sugar	sugar	NN
18542	1879	24	,	,	,
18542	1879	25	a	a	DT
18542	1879	26	teaspoonful	teaspoonful	NN
18542	1879	27	of	of	IN
18542	1879	28	made	make	VBN
18542	1879	29	mustard	mustard	NN
18542	1879	30	,	,	,
18542	1879	31	a	a	DT
18542	1879	32	pinch	pinch	NN
18542	1879	33	of	of	IN
18542	1879	34	cayenne	cayenne	NN
18542	1879	35	,	,	,
18542	1879	36	a	a	DT
18542	1879	37	teaspoonful	teaspoonful	NN
18542	1879	38	of	of	IN
18542	1879	39	salt	salt	NN
18542	1879	40	,	,	,
18542	1879	41	a	a	DT
18542	1879	42	teaspoonful	teaspoonful	NN
18542	1879	43	of	of	IN
18542	1879	44	Worcestershire	Worcestershire	NNP
18542	1879	45	sauce	sauce	NN
18542	1879	46	,	,	,
18542	1879	47	half	half	PDT
18542	1879	48	a	a	DT
18542	1879	49	teaspoonful	teaspoonful	NN
18542	1879	50	of	of	IN
18542	1879	51	anchovy	anchovy	JJ
18542	1879	52	paste	paste	NN
18542	1879	53	,	,	,
18542	1879	54	and	and	CC
18542	1879	55	enough	enough	JJ
18542	1879	56	vinegar	vinegar	NN
18542	1879	57	to	to	TO
18542	1879	58	make	make	VB
18542	1879	59	a	a	DT
18542	1879	60	smooth	smooth	JJ
18542	1879	61	paste	paste	NN
18542	1879	62	.	.	.
18542	1880	1	Mix	mix	VB
18542	1880	2	thoroughly	thoroughly	RB
18542	1880	3	with	with	IN
18542	1880	4	the	the	DT
18542	1880	5	fish	fish	NN
18542	1880	6	,	,	,
18542	1880	7	and	and	CC
18542	1880	8	garnish	garnish	VB
18542	1880	9	with	with	IN
18542	1880	10	hard	hard	RB
18542	1880	11	-	-	HYPH
18542	1880	12	boiled	boil	VBN
18542	1880	13	eggs	egg	NNS
18542	1880	14	sliced	sliced	JJ
18542	1880	15	or	or	CC
18542	1880	16	quartered	quarter	VBN
18542	1880	17	.	.	.
18542	1881	1	MOULDED	MOULDED	NNP
18542	1881	2	HALIBUT	HALIBUT	NNP
18542	1881	3	WITH	with	IN
18542	1881	4	GREEN	GREEN	NNP
18542	1881	5	PEAS	pea	VBD
18542	1881	6	Chop	Chop	NNP
18542	1881	7	a	a	DT
18542	1881	8	pound	pound	NN
18542	1881	9	of	of	IN
18542	1881	10	raw	raw	JJ
18542	1881	11	halibut	halibut	NNP
18542	1881	12	very	very	RB
18542	1881	13	fine	fine	RB
18542	1881	14	.	.	.
18542	1882	1	Add	add	VB
18542	1882	2	to	to	IN
18542	1882	3	it	-PRON-	PRP
18542	1882	4	the	the	DT
18542	1882	5	yolk	yolk	NN
18542	1882	6	of	of	IN
18542	1882	7	an	an	DT
18542	1882	8	egg	egg	NN
18542	1882	9	well	well	UH
18542	1882	10	beaten	beat	VBN
18542	1882	11	,	,	,
18542	1882	12	and	and	CC
18542	1882	13	salt	salt	NN
18542	1882	14	,	,	,
18542	1882	15	red	red	JJ
18542	1882	16	and	and	CC
18542	1882	17	white	white	JJ
18542	1882	18	pepper	pepper	NN
18542	1882	19	to	to	IN
18542	1882	20	season	season	NN
18542	1882	21	.	.	.
18542	1883	1	Add	add	VB
18542	1883	2	a	a	DT
18542	1883	3	teaspoonful	teaspoonful	NN
18542	1883	4	of	of	IN
18542	1883	5	corn	corn	NN
18542	1883	6	-	-	HYPH
18542	1883	7	starch	starch	NN
18542	1883	8	rubbed	rub	VBD
18542	1883	9	smooth	smooth	JJ
18542	1883	10	with	with	IN
18542	1883	11	two	two	CD
18542	1883	12	thirds	third	NNS
18542	1883	13	of	of	IN
18542	1883	14	a	a	DT
18542	1883	15	cupful	cupful	NN
18542	1883	16	of	of	IN
18542	1883	17	milk	milk	NN
18542	1883	18	and	and	CC
18542	1883	19	one	one	CD
18542	1883	20	third	third	NN
18542	1883	21	of	of	IN
18542	1883	22	a	a	DT
18542	1883	23	cupful	cupful	NN
18542	1883	24	of	of	IN
18542	1883	25	cream	cream	NN
18542	1883	26	,	,	,
18542	1883	27	whipped	whip	VBD
18542	1883	28	solid	solid	RB
18542	1883	29	.	.	.
18542	1884	1	Fill	Fill	NNP
18542	1884	2	buttered	butter	VBD
18542	1884	3	individual	individual	JJ
18542	1884	4	moulds	mould	NNS
18542	1884	5	,	,	,
18542	1884	6	put	put	VBN
18542	1884	7	into	into	IN
18542	1884	8	a	a	DT
18542	1884	9	pan	pan	NN
18542	1884	10	of	of	IN
18542	1884	11	hot	hot	JJ
18542	1884	12	[	[	-LRB-
18542	1884	13	Page	page	NN
18542	1884	14	180	180	CD
18542	1884	15	]	]	-RRB-
18542	1884	16	water	water	NN
18542	1884	17	,	,	,
18542	1884	18	and	and	CC
18542	1884	19	bake	bake	VB
18542	1884	20	in	in	RP
18542	1884	21	a	a	DT
18542	1884	22	slow	slow	JJ
18542	1884	23	oven	oven	NN
18542	1884	24	for	for	IN
18542	1884	25	twenty	twenty	CD
18542	1884	26	minutes	minute	NNS
18542	1884	27	.	.	.
18542	1885	1	Turn	turn	VB
18542	1885	2	out	out	RP
18542	1885	3	on	on	IN
18542	1885	4	a	a	DT
18542	1885	5	platter	platter	NN
18542	1885	6	and	and	CC
18542	1885	7	surround	surround	VB
18542	1885	8	with	with	IN
18542	1885	9	cooked	cooked	JJ
18542	1885	10	peas	pea	NNS
18542	1885	11	,	,	,
18542	1885	12	reheated	reheat	VBN
18542	1885	13	in	in	IN
18542	1885	14	Cream	Cream	NNP
18542	1885	15	Sauce	Sauce	NNP
18542	1885	16	.	.	.
18542	1886	1	SANDWICHES	SANDWICHES	NNP
18542	1886	2	OF	of	IN
18542	1886	3	CHICKEN	CHICKEN	NNS
18542	1886	4	HALIBUT	HALIBUT	NNP
18542	1886	5	Cut	Cut	NNP
18542	1886	6	chicken	chicken	NN
18542	1886	7	halibut	halibut	VB
18542	1886	8	into	into	IN
18542	1886	9	thin	thin	JJ
18542	1886	10	fillets	fillet	NNS
18542	1886	11	.	.	.
18542	1887	1	Put	put	VB
18542	1887	2	together	together	RB
18542	1887	3	in	in	IN
18542	1887	4	pairs	pair	NNS
18542	1887	5	with	with	IN
18542	1887	6	chopped	chopped	JJ
18542	1887	7	oysters	oyster	NNS
18542	1887	8	between	between	IN
18542	1887	9	,	,	,
18542	1887	10	rubbed	rub	VBN
18542	1887	11	to	to	IN
18542	1887	12	a	a	DT
18542	1887	13	paste	paste	NN
18542	1887	14	with	with	IN
18542	1887	15	seasoned	seasoned	JJ
18542	1887	16	crumbs	crumb	NNS
18542	1887	17	and	and	CC
18542	1887	18	cream	cream	NN
18542	1887	19	.	.	.
18542	1888	1	Rub	rub	VB
18542	1888	2	with	with	IN
18542	1888	3	melted	melted	JJ
18542	1888	4	butter	butter	NN
18542	1888	5	,	,	,
18542	1888	6	sprinkle	sprinkle	VB
18542	1888	7	with	with	IN
18542	1888	8	lemon	lemon	NN
18542	1888	9	-	-	HYPH
18542	1888	10	juice	juice	NN
18542	1888	11	,	,	,
18542	1888	12	and	and	CC
18542	1888	13	season	season	NN
18542	1888	14	with	with	IN
18542	1888	15	salt	salt	NN
18542	1888	16	and	and	CC
18542	1888	17	pepper	pepper	NN
18542	1888	18	.	.	.
18542	1889	1	Put	put	VB
18542	1889	2	into	into	IN
18542	1889	3	a	a	DT
18542	1889	4	shallow	shallow	JJ
18542	1889	5	pan	pan	NN
18542	1889	6	with	with	IN
18542	1889	7	half	half	PDT
18542	1889	8	a	a	DT
18542	1889	9	cupful	cupful	NN
18542	1889	10	of	of	IN
18542	1889	11	white	white	JJ
18542	1889	12	wine	wine	NN
18542	1889	13	,	,	,
18542	1889	14	and	and	CC
18542	1889	15	bake	bake	VB
18542	1889	16	for	for	IN
18542	1889	17	twenty	twenty	CD
18542	1889	18	minutes	minute	NNS
18542	1889	19	.	.	.
18542	1890	1	Arrange	arrange	VB
18542	1890	2	on	on	IN
18542	1890	3	a	a	DT
18542	1890	4	platter	platter	NN
18542	1890	5	,	,	,
18542	1890	6	sprinkle	sprinkle	VB
18542	1890	7	with	with	IN
18542	1890	8	minced	mince	VBN
18542	1890	9	parsley	parsley	NNP
18542	1890	10	,	,	,
18542	1890	11	and	and	CC
18542	1890	12	serve	serve	VB
18542	1890	13	with	with	IN
18542	1890	14	Hollandaise	Hollandaise	NNP
18542	1890	15	Sauce	Sauce	NNP
18542	1890	16	.	.	.
18542	1891	1	TURBANS	turbans	NN
18542	1891	2	OF	of	IN
18542	1891	3	HALIBUT	HALIBUT	NNP
18542	1891	4	Have	have	VBP
18542	1891	5	a	a	DT
18542	1891	6	slice	slice	NN
18542	1891	7	of	of	IN
18542	1891	8	halibut	halibut	NNP
18542	1891	9	cut	cut	VBD
18542	1891	10	two	two	CD
18542	1891	11	inches	inch	NNS
18542	1891	12	thick	thick	JJ
18542	1891	13	.	.	.
18542	1892	1	Take	take	VB
18542	1892	2	off	off	RP
18542	1892	3	the	the	DT
18542	1892	4	skin	skin	NN
18542	1892	5	and	and	CC
18542	1892	6	cut	cut	VB
18542	1892	7	into	into	IN
18542	1892	8	cylinders	cylinder	NNS
18542	1892	9	with	with	IN
18542	1892	10	a	a	DT
18542	1892	11	small	small	JJ
18542	1892	12	tin	tin	NN
18542	1892	13	baking	baking	NN
18542	1892	14	-	-	HYPH
18542	1892	15	powder	powder	NN
18542	1892	16	box	box	NN
18542	1892	17	.	.	.
18542	1893	1	Steam	steam	NN
18542	1893	2	until	until	IN
18542	1893	3	firm	firm	VB
18542	1893	4	and	and	CC
18542	1893	5	serve	serve	VB
18542	1893	6	with	with	IN
18542	1893	7	a	a	DT
18542	1893	8	Cream	Cream	NNP
18542	1893	9	Sauce	Sauce	NNP
18542	1893	10	flavored	flavor	VBN
18542	1893	11	with	with	IN
18542	1893	12	parsley	parsley	NN
18542	1893	13	and	and	CC
18542	1893	14	lemon	lemon	NN
18542	1893	15	.	.	.
18542	1894	1	Or	or	CC
18542	1894	2	,	,	,
18542	1894	3	bake	bake	VBP
18542	1894	4	in	in	IN
18542	1894	5	milk	milk	NN
18542	1894	6	and	and	CC
18542	1894	7	serve	serve	VB
18542	1894	8	with	with	IN
18542	1894	9	Cream	Cream	NNP
18542	1894	10	Sauce	Sauce	NNP
18542	1894	11	,	,	,
18542	1894	12	using	use	VBG
18542	1894	13	stewed	stew	VBN
18542	1894	14	and	and	CC
18542	1894	15	strained	strain	VBN
18542	1894	16	tomato	tomato	NNP
18542	1894	17	for	for	IN
18542	1894	18	half	half	NN
18542	1894	19	of	of	IN
18542	1894	20	the	the	DT
18542	1894	21	liquid	liquid	NN
18542	1894	22	.	.	.
18542	1895	1	HALIBUT	HALIBUT	NNP
18542	1895	2	AND	and	CC
18542	1895	3	LOBSTER	LOBSTER	NNP
18542	1895	4	À	À	NNP
18542	1895	5	LA	LA	NNP
18542	1895	6	HOLLANDAISE	HOLLANDAISE	NNP
18542	1895	7	Reheat	Reheat	NNP
18542	1895	8	equal	equal	JJ
18542	1895	9	quantities	quantity	NNS
18542	1895	10	of	of	IN
18542	1895	11	boiled	boil	VBN
18542	1895	12	and	and	CC
18542	1895	13	flaked	flake	VBN
18542	1895	14	lobster	lobster	NN
18542	1895	15	and	and	CC
18542	1895	16	halibut	halibut	NNP
18542	1895	17	in	in	IN
18542	1895	18	Hollandaise	Hollandaise	NNP
18542	1895	19	Sauce	Sauce	NNP
18542	1895	20	.	.	.
18542	1896	1	[	[	-LRB-
18542	1896	2	Page	page	NN
18542	1896	3	181	181	CD
18542	1896	4	]	]	-RRB-
18542	1896	5	HALIBUT	HALIBUT	NNP
18542	1896	6	STEAK	STEAK	NNP
18542	1896	7	À	À	NNP
18542	1896	8	LA	LA	NNP
18542	1896	9	JARDINIÈRE	JARDINIÈRE	NNS
18542	1896	10	--	--	:
18542	1896	11	I	-PRON-	PRP
18542	1896	12	Soak	Soak	NNP
18542	1896	13	halibut	halibut	RB
18542	1896	14	steaks	steak	NNS
18542	1896	15	for	for	IN
18542	1896	16	an	an	DT
18542	1896	17	hour	hour	NN
18542	1896	18	in	in	IN
18542	1896	19	salt	salt	NN
18542	1896	20	and	and	CC
18542	1896	21	water	water	NN
18542	1896	22	.	.	.
18542	1897	1	Wipe	wipe	VB
18542	1897	2	dry	dry	JJ
18542	1897	3	and	and	CC
18542	1897	4	rub	rub	VB
18542	1897	5	with	with	IN
18542	1897	6	melted	melted	JJ
18542	1897	7	butter	butter	NN
18542	1897	8	.	.	.
18542	1898	1	Butter	butter	VB
18542	1898	2	a	a	DT
18542	1898	3	china	china	NNP
18542	1898	4	baking	baking	NN
18542	1898	5	-	-	HYPH
18542	1898	6	dish	dish	NNP
18542	1898	7	,	,	,
18542	1898	8	sprinkle	sprinkle	VB
18542	1898	9	chopped	chopped	JJ
18542	1898	10	onion	onion	NN
18542	1898	11	on	on	IN
18542	1898	12	the	the	DT
18542	1898	13	bottom	bottom	NN
18542	1898	14	and	and	CC
18542	1898	15	put	put	VBD
18542	1898	16	in	in	IN
18542	1898	17	the	the	DT
18542	1898	18	steaks	steak	NNS
18542	1898	19	.	.	.
18542	1899	1	On	on	IN
18542	1899	2	top	top	JJ
18542	1899	3	put	put	VBD
18542	1899	4	a	a	DT
18542	1899	5	boiled	boil	VBN
18542	1899	6	carrot	carrot	NN
18542	1899	7	cut	cut	NN
18542	1899	8	into	into	IN
18542	1899	9	dice	dice	NN
18542	1899	10	,	,	,
18542	1899	11	half	half	PDT
18542	1899	12	a	a	DT
18542	1899	13	dozen	dozen	NN
18542	1899	14	sliced	slice	VBN
18542	1899	15	tomatoes	tomato	NNS
18542	1899	16	,	,	,
18542	1899	17	a	a	DT
18542	1899	18	shredded	shred	VBN
18542	1899	19	green	green	JJ
18542	1899	20	pepper	pepper	NN
18542	1899	21	,	,	,
18542	1899	22	and	and	CC
18542	1899	23	half	half	PDT
18542	1899	24	a	a	DT
18542	1899	25	cupful	cupful	NN
18542	1899	26	of	of	IN
18542	1899	27	green	green	JJ
18542	1899	28	peas	pea	NNS
18542	1899	29	.	.	.
18542	1900	1	Add	add	VB
18542	1900	2	enough	enough	RB
18542	1900	3	salted	salt	VBD
18542	1900	4	boiling	boil	VBG
18542	1900	5	water	water	NN
18542	1900	6	to	to	TO
18542	1900	7	keep	keep	VB
18542	1900	8	the	the	DT
18542	1900	9	fish	fish	NN
18542	1900	10	from	from	IN
18542	1900	11	scorching	scorching	NN
18542	1900	12	,	,	,
18542	1900	13	put	put	VB
18542	1900	14	a	a	DT
18542	1900	15	tablespoonful	tablespoonful	NN
18542	1900	16	of	of	IN
18542	1900	17	butter	butter	NN
18542	1900	18	on	on	IN
18542	1900	19	top	top	NN
18542	1900	20	,	,	,
18542	1900	21	cover	cover	NN
18542	1900	22	,	,	,
18542	1900	23	and	and	CC
18542	1900	24	bake	bake	VB
18542	1900	25	until	until	IN
18542	1900	26	done	do	VBN
18542	1900	27	.	.	.
18542	1901	1	Drain	drain	VB
18542	1901	2	the	the	DT
18542	1901	3	liquor	liquor	NN
18542	1901	4	carefully	carefully	RB
18542	1901	5	from	from	IN
18542	1901	6	the	the	DT
18542	1901	7	pan	pan	NN
18542	1901	8	,	,	,
18542	1901	9	add	add	VB
18542	1901	10	three	three	CD
18542	1901	11	tablespoonfuls	tablespoonful	NNS
18542	1901	12	of	of	IN
18542	1901	13	white	white	JJ
18542	1901	14	wine	wine	NN
18542	1901	15	,	,	,
18542	1901	16	and	and	CC
18542	1901	17	thicken	thicken	VBN
18542	1901	18	with	with	IN
18542	1901	19	a	a	DT
18542	1901	20	teaspoonful	teaspoonful	NN
18542	1901	21	of	of	IN
18542	1901	22	butter	butter	NN
18542	1901	23	rolled	roll	VBN
18542	1901	24	in	in	IN
18542	1901	25	browned	brown	VBN
18542	1901	26	flour	flour	NN
18542	1901	27	.	.	.
18542	1902	1	Serve	serve	VB
18542	1902	2	separately	separately	RB
18542	1902	3	as	as	IN
18542	1902	4	a	a	DT
18542	1902	5	sauce	sauce	NN
18542	1902	6	.	.	.
18542	1903	1	HALIBUT	HALIBUT	NNP
18542	1903	2	À	À	NNP
18542	1903	3	LA	LA	NNP
18542	1903	4	JARDINIÈRE	JARDINIÈRE	NNS
18542	1903	5	--	--	:
18542	1903	6	II	II	NNP
18542	1903	7	Cover	Cover	NNP
18542	1903	8	two	two	CD
18542	1903	9	slices	slice	NNS
18542	1903	10	of	of	IN
18542	1903	11	halibut	halibut	NN
18542	1903	12	with	with	IN
18542	1903	13	a	a	DT
18542	1903	14	chopped	chop	VBN
18542	1903	15	onion	onion	NN
18542	1903	16	,	,	,
18542	1903	17	two	two	CD
18542	1903	18	tomatoes	tomato	NNS
18542	1903	19	sliced	slice	VBD
18542	1903	20	,	,	,
18542	1903	21	a	a	DT
18542	1903	22	shredded	shredded	JJ
18542	1903	23	and	and	CC
18542	1903	24	seeded	seeded	JJ
18542	1903	25	green	green	JJ
18542	1903	26	pepper	pepper	NN
18542	1903	27	,	,	,
18542	1903	28	a	a	DT
18542	1903	29	dozen	dozen	NN
18542	1903	30	chopped	chop	VBN
18542	1903	31	almonds	almond	NNS
18542	1903	32	,	,	,
18542	1903	33	a	a	DT
18542	1903	34	tablespoonful	tablespoonful	NN
18542	1903	35	of	of	IN
18542	1903	36	melted	melted	JJ
18542	1903	37	butter	butter	NN
18542	1903	38	,	,	,
18542	1903	39	and	and	CC
18542	1903	40	salt	salt	NN
18542	1903	41	to	to	IN
18542	1903	42	season	season	NN
18542	1903	43	.	.	.
18542	1904	1	Bake	bake	VB
18542	1904	2	for	for	IN
18542	1904	3	half	half	PDT
18542	1904	4	an	an	DT
18542	1904	5	hour	hour	NN
18542	1904	6	,	,	,
18542	1904	7	pour	pour	VBP
18542	1904	8	over	over	IN
18542	1904	9	the	the	DT
18542	1904	10	sauce	sauce	NN
18542	1904	11	from	from	IN
18542	1904	12	the	the	DT
18542	1904	13	pan	pan	NN
18542	1904	14	,	,	,
18542	1904	15	and	and	CC
18542	1904	16	serve	serve	VB
18542	1904	17	.	.	.
18542	1905	1	HALIBUT	HALIBUT	NNP
18542	1905	2	IN	in	IN
18542	1905	3	CUCUMBERS	cucumber	NNS
18542	1905	4	Cook	Cook	NNP
18542	1905	5	the	the	DT
18542	1905	6	halibut	halibut	NN
18542	1905	7	until	until	IN
18542	1905	8	tender	tender	NN
18542	1905	9	in	in	IN
18542	1905	10	court	court	NN
18542	1905	11	bouillon	bouillon	NN
18542	1905	12	,	,	,
18542	1905	13	drain	drain	VB
18542	1905	14	,	,	,
18542	1905	15	and	and	CC
18542	1905	16	flake	flake	VB
18542	1905	17	with	with	IN
18542	1905	18	a	a	DT
18542	1905	19	fork	fork	NN
18542	1905	20	.	.	.
18542	1906	1	Make	make	VB
18542	1906	2	a	a	DT
18542	1906	3	Cream	Cream	NNP
18542	1906	4	Sauce	Sauce	NNP
18542	1906	5	,	,	,
18542	1906	6	seasoning	seasoning	NN
18542	1906	7	with	with	IN
18542	1906	8	curry	curry	NN
18542	1906	9	powder	powder	NN
18542	1906	10	.	.	.
18542	1907	1	Pare	Pare	NNP
18542	1907	2	,	,	,
18542	1907	3	cut	cut	VBN
18542	1907	4	in	in	IN
18542	1907	5	halves	half	NNS
18542	1907	6	,	,	,
18542	1907	7	and	and	CC
18542	1907	8	parboil	parboil	NNP
18542	1907	9	in	in	IN
18542	1907	10	beef	beef	NN
18542	1907	11	stock	stock	NN
18542	1907	12	[	[	-LRB-
18542	1907	13	Page	page	NN
18542	1907	14	182	182	CD
18542	1907	15	]	]	-RRB-
18542	1907	16	as	as	RB
18542	1907	17	many	many	JJ
18542	1907	18	cucumbers	cucumber	NNS
18542	1907	19	as	as	IN
18542	1907	20	are	be	VBP
18542	1907	21	required	require	VBN
18542	1907	22	.	.	.
18542	1908	1	Scoop	scoop	VB
18542	1908	2	out	out	RP
18542	1908	3	the	the	DT
18542	1908	4	inside	inside	NN
18542	1908	5	of	of	IN
18542	1908	6	each	each	DT
18542	1908	7	half	half	NN
18542	1908	8	,	,	,
18542	1908	9	fill	fill	VBP
18542	1908	10	with	with	IN
18542	1908	11	the	the	DT
18542	1908	12	creamed	creamed	JJ
18542	1908	13	fish	fish	NN
18542	1908	14	,	,	,
18542	1908	15	cover	cover	VBP
18542	1908	16	with	with	IN
18542	1908	17	crumbs	crumb	NNS
18542	1908	18	,	,	,
18542	1908	19	dot	dot	VBP
18542	1908	20	with	with	IN
18542	1908	21	butter	butter	NN
18542	1908	22	,	,	,
18542	1908	23	and	and	CC
18542	1908	24	bake	bake	VB
18542	1908	25	in	in	RP
18542	1908	26	the	the	DT
18542	1908	27	oven	oven	NN
18542	1908	28	until	until	IN
18542	1908	29	the	the	DT
18542	1908	30	cucumbers	cucumber	NNS
18542	1908	31	are	be	VBP
18542	1908	32	soft	soft	JJ
18542	1908	33	.	.	.
18542	1909	1	Serve	serve	VB
18542	1909	2	with	with	IN
18542	1909	3	a	a	DT
18542	1909	4	garnish	garnish	NN
18542	1909	5	of	of	IN
18542	1909	6	lemon	lemon	NN
18542	1909	7	and	and	CC
18542	1909	8	parsley	parsley	NN
18542	1909	9	.	.	.
18542	1910	1	HALIBUT	HALIBUT	NNP
18542	1910	2	WITH	with	IN
18542	1910	3	ANCHOVY	ANCHOVY	NNP
18542	1910	4	SAUCE	SAUCE	VBN
18542	1910	5	Four	four	CD
18542	1910	6	tablespoonfuls	tablespoonful	NNS
18542	1910	7	of	of	IN
18542	1910	8	butter	butter	NN
18542	1910	9	,	,	,
18542	1910	10	four	four	CD
18542	1910	11	tablespoonfuls	tablespoonful	NNS
18542	1910	12	of	of	IN
18542	1910	13	flour	flour	NN
18542	1910	14	,	,	,
18542	1910	15	one	one	CD
18542	1910	16	eighth	eighth	JJ
18542	1910	17	teaspoonful	teaspoonful	NN
18542	1910	18	of	of	IN
18542	1910	19	pepper	pepper	NN
18542	1910	20	,	,	,
18542	1910	21	one	one	CD
18542	1910	22	half	half	NN
18542	1910	23	teaspoonful	teaspoonful	JJ
18542	1910	24	of	of	IN
18542	1910	25	salt	salt	NN
18542	1910	26	,	,	,
18542	1910	27	two	two	CD
18542	1910	28	hard	hard	RB
18542	1910	29	-	-	HYPH
18542	1910	30	boiled	boil	VBN
18542	1910	31	eggs	egg	NNS
18542	1910	32	chopped	chop	VBN
18542	1910	33	,	,	,
18542	1910	34	two	two	CD
18542	1910	35	cupfuls	cupful	NNS
18542	1910	36	of	of	IN
18542	1910	37	cream	cream	NN
18542	1910	38	,	,	,
18542	1910	39	two	two	CD
18542	1910	40	drops	drop	NNS
18542	1910	41	of	of	IN
18542	1910	42	tabasco	tabasco	NN
18542	1910	43	,	,	,
18542	1910	44	one	one	CD
18542	1910	45	teaspoonful	teaspoonful	NN
18542	1910	46	of	of	IN
18542	1910	47	anchovy	anchovy	JJ
18542	1910	48	essence	essence	NN
18542	1910	49	,	,	,
18542	1910	50	one	one	CD
18542	1910	51	and	and	CC
18542	1910	52	one	one	CD
18542	1910	53	half	half	NN
18542	1910	54	cupfuls	cupful	NNS
18542	1910	55	of	of	IN
18542	1910	56	cold	cold	JJ
18542	1910	57	cooked	cook	VBN
18542	1910	58	halibut	halibut	NNP
18542	1910	59	,	,	,
18542	1910	60	flaked	flake	VBD
18542	1910	61	.	.	.
18542	1911	1	Mix	mix	VB
18542	1911	2	the	the	DT
18542	1911	3	ingredients	ingredient	NNS
18542	1911	4	in	in	IN
18542	1911	5	the	the	DT
18542	1911	6	order	order	NN
18542	1911	7	given	give	VBN
18542	1911	8	and	and	CC
18542	1911	9	cook	cook	VB
18542	1911	10	for	for	IN
18542	1911	11	ten	ten	CD
18542	1911	12	minutes	minute	NNS
18542	1911	13	.	.	.
18542	1912	1	Serve	serve	VB
18542	1912	2	with	with	IN
18542	1912	3	brown	brown	JJ
18542	1912	4	bread	bread	NN
18542	1912	5	spread	spread	VBN
18542	1912	6	with	with	IN
18542	1912	7	cheese	cheese	NN
18542	1912	8	and	and	CC
18542	1912	9	chopped	chop	VBN
18542	1912	10	olives	olive	NNS
18542	1912	11	.	.	.
18542	1913	1	HALIBUT	HALIBUT	NNP
18542	1913	2	AU	AU	NNP
18542	1913	3	GRATIN	GRATIN	NNP
18542	1913	4	Flake	Flake	NNP
18542	1913	5	cold	cold	NN
18542	1913	6	cooked	cook	VBD
18542	1913	7	halibut	halibut	NNP
18542	1913	8	and	and	CC
18542	1913	9	mix	mix	VB
18542	1913	10	with	with	IN
18542	1913	11	an	an	DT
18542	1913	12	equal	equal	JJ
18542	1913	13	quantity	quantity	NN
18542	1913	14	of	of	IN
18542	1913	15	Cream	Cream	NNP
18542	1913	16	Sauce	Sauce	NNP
18542	1913	17	.	.	.
18542	1914	1	Put	put	VB
18542	1914	2	into	into	IN
18542	1914	3	buttered	butter	VBN
18542	1914	4	individual	individual	JJ
18542	1914	5	shells	shell	NNS
18542	1914	6	,	,	,
18542	1914	7	sprinkle	sprinkle	VB
18542	1914	8	with	with	IN
18542	1914	9	crumbs	crumb	NNS
18542	1914	10	,	,	,
18542	1914	11	dot	dot	NN
18542	1914	12	with	with	IN
18542	1914	13	butter	butter	NN
18542	1914	14	,	,	,
18542	1914	15	and	and	CC
18542	1914	16	brown	brown	NNP
18542	1914	17	in	in	IN
18542	1914	18	the	the	DT
18542	1914	19	oven	oven	NN
18542	1914	20	.	.	.
18542	1915	1	ESCALLOPED	ESCALLOPED	NNP
18542	1915	2	HALIBUT	HALIBUT	NNP
18542	1915	3	Prepare	prepare	VBP
18542	1915	4	the	the	DT
18542	1915	5	fish	fish	NN
18542	1915	6	according	accord	VBG
18542	1915	7	to	to	IN
18542	1915	8	directions	direction	NNS
18542	1915	9	given	give	VBN
18542	1915	10	in	in	IN
18542	1915	11	the	the	DT
18542	1915	12	preceding	precede	VBG
18542	1915	13	recipe	recipe	NN
18542	1915	14	,	,	,
18542	1915	15	and	and	CC
18542	1915	16	add	add	VB
18542	1915	17	the	the	DT
18542	1915	18	yolks	yolk	NNS
18542	1915	19	of	of	IN
18542	1915	20	two	two	CD
18542	1915	21	eggs	egg	NNS
18542	1915	22	well	well	RB
18542	1915	23	beaten	beat	VBN
18542	1915	24	.	.	.
18542	1916	1	Fill	fill	VB
18542	1916	2	a	a	DT
18542	1916	3	baking	baking	NN
18542	1916	4	-	-	HYPH
18542	1916	5	dish	dish	NN
18542	1916	6	,	,	,
18542	1916	7	[	[	-LRB-
18542	1916	8	Page	page	NN
18542	1916	9	183	183	CD
18542	1916	10	]	]	-RRB-
18542	1916	11	using	use	VBG
18542	1916	12	alternate	alternate	JJ
18542	1916	13	layers	layer	NNS
18542	1916	14	of	of	IN
18542	1916	15	fish	fish	NN
18542	1916	16	and	and	CC
18542	1916	17	grated	grate	VBN
18542	1916	18	cheese	cheese	NN
18542	1916	19	.	.	.
18542	1917	1	Cover	cover	VB
18542	1917	2	with	with	IN
18542	1917	3	crumbs	crumb	NNS
18542	1917	4	,	,	,
18542	1917	5	dot	dot	VBP
18542	1917	6	with	with	IN
18542	1917	7	butter	butter	NN
18542	1917	8	,	,	,
18542	1917	9	and	and	CC
18542	1917	10	brown	brown	NNP
18542	1917	11	in	in	IN
18542	1917	12	the	the	DT
18542	1917	13	oven	oven	NN
18542	1917	14	.	.	.
18542	1918	1	HALIBUT	HALIBUT	NNP
18542	1918	2	STEAK	STEAK	NNP
18542	1918	3	À	À	NNP
18542	1918	4	LA	LA	NNP
18542	1918	5	FLAMANDE	FLAMANDE	NNP
18542	1918	6	Butter	Butter	NNP
18542	1918	7	a	a	DT
18542	1918	8	baking	baking	NN
18542	1918	9	-	-	HYPH
18542	1918	10	pan	pan	NN
18542	1918	11	,	,	,
18542	1918	12	sprinkle	sprinkle	VB
18542	1918	13	with	with	IN
18542	1918	14	chopped	chopped	JJ
18542	1918	15	onion	onion	NN
18542	1918	16	,	,	,
18542	1918	17	and	and	CC
18542	1918	18	lay	lie	VBD
18542	1918	19	a	a	DT
18542	1918	20	halibut	halibut	NN
18542	1918	21	steak	steak	NN
18542	1918	22	upon	upon	IN
18542	1918	23	it	-PRON-	PRP
18542	1918	24	.	.	.
18542	1919	1	Pour	pour	VB
18542	1919	2	over	over	IN
18542	1919	3	the	the	DT
18542	1919	4	beaten	beat	VBN
18542	1919	5	yolk	yolk	NN
18542	1919	6	of	of	IN
18542	1919	7	an	an	DT
18542	1919	8	egg	egg	NN
18542	1919	9	,	,	,
18542	1919	10	season	season	NN
18542	1919	11	with	with	IN
18542	1919	12	salt	salt	NN
18542	1919	13	and	and	CC
18542	1919	14	pepper	pepper	NN
18542	1919	15	,	,	,
18542	1919	16	add	add	VB
18542	1919	17	the	the	DT
18542	1919	18	juice	juice	NN
18542	1919	19	of	of	IN
18542	1919	20	half	half	PDT
18542	1919	21	a	a	DT
18542	1919	22	lemon	lemon	NN
18542	1919	23	,	,	,
18542	1919	24	and	and	CC
18542	1919	25	one	one	CD
18542	1919	26	tablespoonful	tablespoonful	NN
18542	1919	27	of	of	IN
18542	1919	28	butter	butter	NN
18542	1919	29	cut	cut	NN
18542	1919	30	into	into	IN
18542	1919	31	small	small	JJ
18542	1919	32	pieces	piece	NNS
18542	1919	33	.	.	.
18542	1920	1	Bake	bake	VB
18542	1920	2	for	for	IN
18542	1920	3	thirty	thirty	CD
18542	1920	4	minutes	minute	NNS
18542	1920	5	.	.	.
18542	1921	1	Add	add	VB
18542	1921	2	to	to	IN
18542	1921	3	the	the	DT
18542	1921	4	liquid	liquid	NN
18542	1921	5	remaining	remain	VBG
18542	1921	6	in	in	IN
18542	1921	7	the	the	DT
18542	1921	8	pan	pan	NN
18542	1921	9	enough	enough	JJ
18542	1921	10	boiling	boiling	NN
18542	1921	11	water	water	NN
18542	1921	12	to	to	TO
18542	1921	13	make	make	VB
18542	1921	14	the	the	DT
18542	1921	15	required	require	VBN
18542	1921	16	quantity	quantity	NN
18542	1921	17	of	of	IN
18542	1921	18	sauce	sauce	NN
18542	1921	19	,	,	,
18542	1921	20	and	and	CC
18542	1921	21	thicken	thicken	VB
18542	1921	22	it	-PRON-	PRP
18542	1921	23	with	with	IN
18542	1921	24	browned	brown	VBN
18542	1921	25	flour	flour	NN
18542	1921	26	.	.	.
18542	1922	1	CREAMED	CREAMED	NNS
18542	1922	2	HALIBUT	HALIBUT	NNP
18542	1922	3	Flake	Flake	NNP
18542	1922	4	cold	cold	NN
18542	1922	5	cooked	cook	VBD
18542	1922	6	halibut	halibut	NNP
18542	1922	7	and	and	CC
18542	1922	8	mix	mix	VB
18542	1922	9	with	with	IN
18542	1922	10	Cream	Cream	NNP
18542	1922	11	Sauce	Sauce	NNP
18542	1922	12	.	.	.
18542	1923	1	Add	add	VB
18542	1923	2	a	a	DT
18542	1923	3	tablespoonful	tablespoonful	NN
18542	1923	4	of	of	IN
18542	1923	5	minced	mince	VBN
18542	1923	6	parsley	parsley	NNP
18542	1923	7	,	,	,
18542	1923	8	the	the	DT
18542	1923	9	juice	juice	NN
18542	1923	10	of	of	IN
18542	1923	11	half	half	PDT
18542	1923	12	a	a	DT
18542	1923	13	lemon	lemon	NN
18542	1923	14	,	,	,
18542	1923	15	and	and	CC
18542	1923	16	three	three	CD
18542	1923	17	tablespoonfuls	tablespoonful	NNS
18542	1923	18	of	of	IN
18542	1923	19	grated	grate	VBN
18542	1923	20	Parmesan	Parmesan	NNP
18542	1923	21	cheese	cheese	NN
18542	1923	22	.	.	.
18542	1924	1	Spread	Spread	VBN
18542	1924	2	on	on	IN
18542	1924	3	buttered	butter	VBN
18542	1924	4	toast	toast	NN
18542	1924	5	,	,	,
18542	1924	6	sprinkle	sprinkle	VBP
18542	1924	7	with	with	IN
18542	1924	8	minced	mince	VBN
18542	1924	9	parsley	parsley	NNP
18542	1924	10	and	and	CC
18542	1924	11	serve	serve	VB
18542	1924	12	.	.	.
18542	1925	1	HALIBUT	halibut	NN
18542	1925	2	SALAD	salad	NN
18542	1925	3	Take	take	VBP
18542	1925	4	cold	cold	JJ
18542	1925	5	cooked	cooked	JJ
18542	1925	6	halibut	halibut	NN
18542	1925	7	cut	cut	VBD
18542	1925	8	small	small	JJ
18542	1925	9	,	,	,
18542	1925	10	salt	salt	NN
18542	1925	11	and	and	CC
18542	1925	12	pepper	pepper	NN
18542	1925	13	lightly	lightly	RB
18542	1925	14	,	,	,
18542	1925	15	and	and	CC
18542	1925	16	sprinkle	sprinkle	VBP
18542	1925	17	with	with	IN
18542	1925	18	lemon	lemon	NN
18542	1925	19	-	-	HYPH
18542	1925	20	juice	juice	NN
18542	1925	21	.	.	.
18542	1926	1	For	for	IN
18542	1926	2	the	the	DT
18542	1926	3	dressing	dressing	NN
18542	1926	4	boil	boil	VB
18542	1926	5	three	three	CD
18542	1926	6	large	large	JJ
18542	1926	7	peeled	peel	VBN
18542	1926	8	potatoes	potato	NNS
18542	1926	9	until	until	IN
18542	1926	10	mealy	mealy	NNP
18542	1926	11	.	.	.
18542	1927	1	Drain	drain	VB
18542	1927	2	,	,	,
18542	1927	3	let	let	VB
18542	1927	4	dry	dry	VB
18542	1927	5	,	,	,
18542	1927	6	and	and	CC
18542	1927	7	[	[	-LRB-
18542	1927	8	Page	page	NN
18542	1927	9	184	184	CD
18542	1927	10	]	]	-RRB-
18542	1927	11	beat	beat	VBD
18542	1927	12	to	to	IN
18542	1927	13	a	a	DT
18542	1927	14	dry	dry	JJ
18542	1927	15	powder	powder	NN
18542	1927	16	with	with	IN
18542	1927	17	a	a	DT
18542	1927	18	fork	fork	NN
18542	1927	19	.	.	.
18542	1928	1	Add	add	VB
18542	1928	2	one	one	CD
18542	1928	3	saltspoonful	saltspoonful	NN
18542	1928	4	of	of	IN
18542	1928	5	salt	salt	NN
18542	1928	6	,	,	,
18542	1928	7	the	the	DT
18542	1928	8	same	same	JJ
18542	1928	9	of	of	IN
18542	1928	10	mustard	mustard	NN
18542	1928	11	and	and	CC
18542	1928	12	pepper	pepper	NN
18542	1928	13	,	,	,
18542	1928	14	one	one	NN
18542	1928	15	rounding	round	VBG
18542	1928	16	teaspoonful	teaspoonful	JJ
18542	1928	17	of	of	IN
18542	1928	18	powdered	powdered	JJ
18542	1928	19	sugar	sugar	NN
18542	1928	20	,	,	,
18542	1928	21	and	and	CC
18542	1928	22	two	two	CD
18542	1928	23	tablespoonfuls	tablespoonful	NNS
18542	1928	24	of	of	IN
18542	1928	25	vinegar	vinegar	NN
18542	1928	26	beaten	beat	VBN
18542	1928	27	in	in	RP
18542	1928	28	gradually	gradually	RB
18542	1928	29	.	.	.
18542	1929	1	Pour	pour	VB
18542	1929	2	over	over	IN
18542	1929	3	the	the	DT
18542	1929	4	halibut	halibut	NN
18542	1929	5	and	and	CC
18542	1929	6	decorate	decorate	VB
18542	1929	7	with	with	IN
18542	1929	8	lettuce	lettuce	NN
18542	1929	9	or	or	CC
18542	1929	10	green	green	JJ
18542	1929	11	tops	top	NNS
18542	1929	12	.	.	.
18542	1930	1	TURKISH	TURKISH	NNP
18542	1930	2	HALIBUT	halibut	NN
18542	1930	3	Place	place	NN
18542	1930	4	on	on	IN
18542	1930	5	the	the	DT
18542	1930	6	bottom	bottom	NN
18542	1930	7	of	of	IN
18542	1930	8	a	a	DT
18542	1930	9	baking	baking	NN
18542	1930	10	-	-	HYPH
18542	1930	11	pan	pan	NN
18542	1930	12	two	two	CD
18542	1930	13	or	or	CC
18542	1930	14	three	three	CD
18542	1930	15	slices	slice	NNS
18542	1930	16	of	of	IN
18542	1930	17	onion	onion	NN
18542	1930	18	,	,	,
18542	1930	19	then	then	RB
18542	1930	20	a	a	DT
18542	1930	21	cutlet	cutlet	NN
18542	1930	22	of	of	IN
18542	1930	23	halibut	halibut	NNP
18542	1930	24	,	,	,
18542	1930	25	and	and	CC
18542	1930	26	put	put	VBD
18542	1930	27	a	a	DT
18542	1930	28	tablespoonful	tablespoonful	NN
18542	1930	29	of	of	IN
18542	1930	30	butter	butter	NN
18542	1930	31	cut	cut	NN
18542	1930	32	into	into	IN
18542	1930	33	small	small	JJ
18542	1930	34	bits	bit	NNS
18542	1930	35	over	over	IN
18542	1930	36	the	the	DT
18542	1930	37	top	top	NN
18542	1930	38	of	of	IN
18542	1930	39	the	the	DT
18542	1930	40	fish	fish	NN
18542	1930	41	.	.	.
18542	1931	1	Cut	Cut	NNP
18542	1931	2	three	three	CD
18542	1931	3	skinned	skinned	JJ
18542	1931	4	tomatoes	tomato	NNS
18542	1931	5	into	into	IN
18542	1931	6	quarters	quarter	NNS
18542	1931	7	,	,	,
18542	1931	8	slice	slice	VB
18542	1931	9	a	a	DT
18542	1931	10	sweet	sweet	JJ
18542	1931	11	green	green	JJ
18542	1931	12	pepper	pepper	NN
18542	1931	13	into	into	IN
18542	1931	14	ribbons	ribbon	NNS
18542	1931	15	,	,	,
18542	1931	16	and	and	CC
18542	1931	17	put	put	VBD
18542	1931	18	the	the	DT
18542	1931	19	tomatoes	tomato	NNS
18542	1931	20	and	and	CC
18542	1931	21	pepper	pepper	NN
18542	1931	22	on	on	IN
18542	1931	23	the	the	DT
18542	1931	24	fish	fish	NN
18542	1931	25	.	.	.
18542	1932	1	Put	put	VB
18542	1932	2	the	the	DT
18542	1932	3	pan	pan	NN
18542	1932	4	on	on	IN
18542	1932	5	the	the	DT
18542	1932	6	shelf	shelf	NN
18542	1932	7	of	of	IN
18542	1932	8	the	the	DT
18542	1932	9	oven	oven	NN
18542	1932	10	to	to	TO
18542	1932	11	cook	cook	VB
18542	1932	12	first	first	RB
18542	1932	13	the	the	DT
18542	1932	14	vegetables	vegetable	NNS
18542	1932	15	,	,	,
18542	1932	16	but	but	CC
18542	1932	17	do	do	VBP
18542	1932	18	not	not	RB
18542	1932	19	let	let	VB
18542	1932	20	it	-PRON-	PRP
18542	1932	21	remain	remain	VB
18542	1932	22	there	there	RB
18542	1932	23	long	long	JJ
18542	1932	24	enough	enough	RB
18542	1932	25	to	to	TO
18542	1932	26	discolor	discolor	VB
18542	1932	27	or	or	CC
18542	1932	28	change	change	VB
18542	1932	29	their	-PRON-	PRP$
18542	1932	30	shape	shape	NN
18542	1932	31	;	;	:
18542	1932	32	then	then	RB
18542	1932	33	remove	remove	VB
18542	1932	34	it	-PRON-	PRP
18542	1932	35	to	to	IN
18542	1932	36	the	the	DT
18542	1932	37	bottom	bottom	NN
18542	1932	38	of	of	IN
18542	1932	39	the	the	DT
18542	1932	40	oven	oven	NN
18542	1932	41	,	,	,
18542	1932	42	baste	baste	VBZ
18542	1932	43	it	-PRON-	PRP
18542	1932	44	well	well	RB
18542	1932	45	,	,	,
18542	1932	46	and	and	CC
18542	1932	47	finish	finish	VB
18542	1932	48	the	the	DT
18542	1932	49	cooking	cooking	NN
18542	1932	50	.	.	.
18542	1933	1	When	when	WRB
18542	1933	2	done	do	VBN
18542	1933	3	place	place	NN
18542	1933	4	it	-PRON-	PRP
18542	1933	5	carefully	carefully	RB
18542	1933	6	on	on	IN
18542	1933	7	a	a	DT
18542	1933	8	hot	hot	JJ
18542	1933	9	dish	dish	NN
18542	1933	10	,	,	,
18542	1933	11	and	and	CC
18542	1933	12	pour	pour	VB
18542	1933	13	over	over	IN
18542	1933	14	it	-PRON-	PRP
18542	1933	15	the	the	DT
18542	1933	16	juice	juice	NN
18542	1933	17	from	from	IN
18542	1933	18	the	the	DT
18542	1933	19	pan	pan	NN
18542	1933	20	.	.	.
18542	1934	1	HALIBUT	HALIBUT	NNP
18542	1934	2	PIE	PIE	NNP
18542	1934	3	Butter	Butter	NNP
18542	1934	4	a	a	DT
18542	1934	5	china	china	NNP
18542	1934	6	baking	baking	NN
18542	1934	7	-	-	HYPH
18542	1934	8	dish	dish	NNP
18542	1934	9	and	and	CC
18542	1934	10	sprinkle	sprinkle	VB
18542	1934	11	with	with	IN
18542	1934	12	chopped	chopped	JJ
18542	1934	13	shallots	shallot	NNS
18542	1934	14	and	and	CC
18542	1934	15	parsley	parsley	NN
18542	1934	16	.	.	.
18542	1935	1	Add	add	VB
18542	1935	2	a	a	DT
18542	1935	3	layer	layer	NN
18542	1935	4	of	of	IN
18542	1935	5	chopped	chopped	JJ
18542	1935	6	halibut	halibut	NNP
18542	1935	7	,	,	,
18542	1935	8	and	and	CC
18542	1935	9	salt	salt	NN
18542	1935	10	,	,	,
18542	1935	11	pepper	pepper	NN
18542	1935	12	,	,	,
18542	1935	13	grated	grate	VBD
18542	1935	14	nutmeg	nutmeg	NNP
18542	1935	15	,	,	,
18542	1935	16	chopped	chop	VBD
18542	1935	17	shallots	shallot	NNS
18542	1935	18	,	,	,
18542	1935	19	and	and	CC
18542	1935	20	parsley	parsley	NN
18542	1935	21	[	[	-LRB-
18542	1935	22	Page	page	NN
18542	1935	23	185	185	CD
18542	1935	24	]	]	-RRB-
18542	1935	25	to	to	TO
18542	1935	26	season	season	NN
18542	1935	27	.	.	.
18542	1936	1	Dot	dot	NN
18542	1936	2	with	with	IN
18542	1936	3	butter	butter	NN
18542	1936	4	and	and	CC
18542	1936	5	cover	cover	NN
18542	1936	6	with	with	IN
18542	1936	7	sliced	slice	VBN
18542	1936	8	hard	hard	RB
18542	1936	9	-	-	HYPH
18542	1936	10	boiled	boil	VBN
18542	1936	11	eggs	egg	NNS
18542	1936	12	.	.	.
18542	1937	1	Add	add	VB
18542	1937	2	a	a	DT
18542	1937	3	cupful	cupful	NN
18542	1937	4	of	of	IN
18542	1937	5	Cream	Cream	NNP
18542	1937	6	Sauce	Sauce	NNP
18542	1937	7	,	,	,
18542	1937	8	and	and	CC
18542	1937	9	two	two	CD
18542	1937	10	wineglassfuls	wineglassful	NNS
18542	1937	11	of	of	IN
18542	1937	12	white	white	JJ
18542	1937	13	wine	wine	NN
18542	1937	14	.	.	.
18542	1938	1	Wet	wet	VB
18542	1938	2	the	the	DT
18542	1938	3	edge	edge	NN
18542	1938	4	,	,	,
18542	1938	5	cover	cover	NN
18542	1938	6	with	with	IN
18542	1938	7	pastry	pastry	NN
18542	1938	8	,	,	,
18542	1938	9	gash	gash	NN
18542	1938	10	,	,	,
18542	1938	11	brush	brush	NN
18542	1938	12	with	with	IN
18542	1938	13	egg	egg	NN
18542	1938	14	and	and	CC
18542	1938	15	bake	bake	VB
18542	1938	16	for	for	IN
18542	1938	17	an	an	DT
18542	1938	18	hour	hour	NN
18542	1938	19	and	and	CC
18542	1938	20	a	a	DT
18542	1938	21	half	half	NN
18542	1938	22	in	in	IN
18542	1938	23	a	a	DT
18542	1938	24	moderate	moderate	JJ
18542	1938	25	oven	oven	NN
18542	1938	26	.	.	.
18542	1939	1	Make	make	VB
18542	1939	2	a	a	DT
18542	1939	3	hole	hole	NN
18542	1939	4	in	in	IN
18542	1939	5	the	the	DT
18542	1939	6	centre	centre	NN
18542	1939	7	and	and	CC
18542	1939	8	moisten	moisten	VB
18542	1939	9	the	the	DT
18542	1939	10	pie	pie	NN
18542	1939	11	with	with	IN
18542	1939	12	milk	milk	NN
18542	1939	13	if	if	IN
18542	1939	14	it	-PRON-	PRP
18542	1939	15	becomes	become	VBZ
18542	1939	16	too	too	RB
18542	1939	17	dry	dry	JJ
18542	1939	18	.	.	.
18542	1940	1	STEAMED	STEAMED	NNP
18542	1940	2	HALIBUT	HALIBUT	NNP
18542	1940	3	Put	Put	VBD
18542	1940	4	the	the	DT
18542	1940	5	prepared	prepare	VBN
18542	1940	6	fish	fish	NN
18542	1940	7	on	on	IN
18542	1940	8	a	a	DT
18542	1940	9	plate	plate	NN
18542	1940	10	,	,	,
18542	1940	11	cover	cover	VB
18542	1940	12	with	with	IN
18542	1940	13	a	a	DT
18542	1940	14	cloth	cloth	NN
18542	1940	15	,	,	,
18542	1940	16	and	and	CC
18542	1940	17	put	put	VBD
18542	1940	18	in	in	RP
18542	1940	19	a	a	DT
18542	1940	20	steamer	steamer	NN
18542	1940	21	.	.	.
18542	1941	1	Steam	steam	NN
18542	1941	2	for	for	IN
18542	1941	3	two	two	CD
18542	1941	4	hours	hour	NNS
18542	1941	5	and	and	CC
18542	1941	6	pour	pour	VB
18542	1941	7	over	over	IN
18542	1941	8	an	an	DT
18542	1941	9	Egg	Egg	NNP
18542	1941	10	Sauce	Sauce	NNP
18542	1941	11	.	.	.
18542	1942	1	HALIBUT	HALIBUT	NNP
18542	1942	2	MOUSSELINES	mousseline	VBZ
18542	1942	3	Mince	mince	VBP
18542	1942	4	enough	enough	RB
18542	1942	5	uncooked	uncooked	JJ
18542	1942	6	halibut	halibut	NNP
18542	1942	7	to	to	TO
18542	1942	8	make	make	VB
18542	1942	9	two	two	CD
18542	1942	10	cupfuls	cupful	NNS
18542	1942	11	,	,	,
18542	1942	12	add	add	VB
18542	1942	13	one	one	CD
18542	1942	14	cupful	cupful	NN
18542	1942	15	of	of	IN
18542	1942	16	soft	soft	JJ
18542	1942	17	bread	bread	NN
18542	1942	18	-	-	HYPH
18542	1942	19	crumbs	crumb	NNS
18542	1942	20	and	and	CC
18542	1942	21	one	one	CD
18542	1942	22	half	half	NN
18542	1942	23	cupful	cupful	NN
18542	1942	24	of	of	IN
18542	1942	25	cream	cream	NN
18542	1942	26	.	.	.
18542	1943	1	Press	press	NN
18542	1943	2	through	through	IN
18542	1943	3	a	a	DT
18542	1943	4	colander	colander	NN
18542	1943	5	,	,	,
18542	1943	6	season	season	NN
18542	1943	7	with	with	IN
18542	1943	8	salt	salt	NN
18542	1943	9	,	,	,
18542	1943	10	pepper	pepper	NN
18542	1943	11	,	,	,
18542	1943	12	lemon	lemon	NN
18542	1943	13	-	-	HYPH
18542	1943	14	juice	juice	NN
18542	1943	15	,	,	,
18542	1943	16	a	a	DT
18542	1943	17	suspicion	suspicion	NN
18542	1943	18	of	of	IN
18542	1943	19	mace	mace	NN
18542	1943	20	and	and	CC
18542	1943	21	Worcestershire	Worcestershire	NNP
18542	1943	22	Sauce	Sauce	NNP
18542	1943	23	.	.	.
18542	1944	1	Fold	fold	VB
18542	1944	2	in	in	RP
18542	1944	3	carefully	carefully	RB
18542	1944	4	the	the	DT
18542	1944	5	beaten	beat	VBN
18542	1944	6	whites	white	NNS
18542	1944	7	of	of	IN
18542	1944	8	four	four	CD
18542	1944	9	eggs	egg	NNS
18542	1944	10	.	.	.
18542	1945	1	Turn	turn	VB
18542	1945	2	into	into	IN
18542	1945	3	buttered	butter	VBN
18542	1945	4	moulds	mould	NNS
18542	1945	5	(	(	-LRB-
18542	1945	6	round	round	JJ
18542	1945	7	-	-	HYPH
18542	1945	8	bottomed	bottom	VBN
18542	1945	9	ones	one	NNS
18542	1945	10	)	)	-RRB-
18542	1945	11	and	and	CC
18542	1945	12	steam	steam	VB
18542	1945	13	one	one	CD
18542	1945	14	half	half	JJ
18542	1945	15	hour	hour	NN
18542	1945	16	.	.	.
18542	1946	1	Turn	turn	VB
18542	1946	2	out	out	RP
18542	1946	3	on	on	IN
18542	1946	4	separate	separate	JJ
18542	1946	5	plates	plate	NNS
18542	1946	6	,	,	,
18542	1946	7	surround	surround	VBP
18542	1946	8	with	with	IN
18542	1946	9	sauce	sauce	NN
18542	1946	10	,	,	,
18542	1946	11	make	make	VB
18542	1946	12	a	a	DT
18542	1946	13	stock	stock	NN
18542	1946	14	of	of	IN
18542	1946	15	the	the	DT
18542	1946	16	fish	fish	NN
18542	1946	17	bones	bone	NNS
18542	1946	18	and	and	CC
18542	1946	19	water	water	NN
18542	1946	20	,	,	,
18542	1946	21	and	and	CC
18542	1946	22	add	add	VB
18542	1946	23	it	-PRON-	PRP
18542	1946	24	to	to	IN
18542	1946	25	two	two	CD
18542	1946	26	tablespoonfuls	tablespoonful	NNS
18542	1946	27	of	of	IN
18542	1946	28	butter	butter	NN
18542	1946	29	and	and	CC
18542	1946	30	two	two	CD
18542	1946	31	of	of	IN
18542	1946	32	flour	flour	NN
18542	1946	33	cooked	cook	VBN
18542	1946	34	together	together	RB
18542	1946	35	.	.	.
18542	1947	1	There	there	EX
18542	1947	2	should	should	MD
18542	1947	3	be	be	VB
18542	1947	4	one	one	CD
18542	1947	5	and	and	CC
18542	1947	6	one	one	CD
18542	1947	7	half	half	NN
18542	1947	8	cupfuls	cupful	NNS
18542	1947	9	of	of	IN
18542	1947	10	stock	stock	NN
18542	1947	11	.	.	.
18542	1948	1	Add	add	VB
18542	1948	2	one	one	CD
18542	1948	3	half	half	NN
18542	1948	4	[	[	-LRB-
18542	1948	5	Page	page	NN
18542	1948	6	186	186	CD
18542	1948	7	]	]	-RRB-
18542	1948	8	cupful	cupful	NN
18542	1948	9	of	of	IN
18542	1948	10	cream	cream	NN
18542	1948	11	,	,	,
18542	1948	12	and	and	CC
18542	1948	13	when	when	WRB
18542	1948	14	boiling	boil	VBG
18542	1948	15	add	add	VB
18542	1948	16	salt	salt	NN
18542	1948	17	,	,	,
18542	1948	18	pepper	pepper	NN
18542	1948	19	,	,	,
18542	1948	20	and	and	CC
18542	1948	21	one	one	CD
18542	1948	22	tablespoonful	tablespoonful	NN
18542	1948	23	of	of	IN
18542	1948	24	grated	grate	VBN
18542	1948	25	horseradish	horseradish	NN
18542	1948	26	soaked	soak	VBD
18542	1948	27	in	in	IN
18542	1948	28	lemon	lemon	NN
18542	1948	29	-	-	HYPH
18542	1948	30	juice	juice	NN
18542	1948	31	.	.	.
18542	1949	1	HALIBUT	HALIBUT	NNP
18542	1949	2	STEAKS	STEAKS	NNP
18542	1949	3	À	À	NNP
18542	1949	4	LA	LA	NNP
18542	1949	5	MAÎTRE	MAÎTRE	NNP
18542	1949	6	D'HÔTEL	d'hôtel	VBP
18542	1949	7	Season	season	NN
18542	1949	8	the	the	DT
18542	1949	9	steaks	steak	NNS
18542	1949	10	with	with	IN
18542	1949	11	salt	salt	NN
18542	1949	12	and	and	CC
18542	1949	13	pepper	pepper	NN
18542	1949	14	,	,	,
18542	1949	15	and	and	CC
18542	1949	16	rub	rub	VB
18542	1949	17	thoroughly	thoroughly	RB
18542	1949	18	with	with	IN
18542	1949	19	oil	oil	NN
18542	1949	20	.	.	.
18542	1950	1	Broil	Broil	NNP
18542	1950	2	in	in	IN
18542	1950	3	a	a	DT
18542	1950	4	double	double	JJ
18542	1950	5	-	-	HYPH
18542	1950	6	broiler	broiler	NN
18542	1950	7	,	,	,
18542	1950	8	and	and	CC
18542	1950	9	serve	serve	VB
18542	1950	10	with	with	IN
18542	1950	11	melted	melted	JJ
18542	1950	12	butter	butter	NN
18542	1950	13	,	,	,
18542	1950	14	minced	mince	VBD
18542	1950	15	parsley	parsley	NNP
18542	1950	16	,	,	,
18542	1950	17	and	and	CC
18542	1950	18	lemon	lemon	NN
18542	1950	19	-	-	HYPH
18542	1950	20	juice	juice	NN
18542	1950	21	.	.	.
18542	1951	1	TIMBALE	TIMBALE	NNP
18542	1951	2	OF	of	IN
18542	1951	3	HALIBUT	HALIBUT	NNP
18542	1951	4	Chop	Chop	NNP
18542	1951	5	half	half	PDT
18542	1951	6	a	a	DT
18542	1951	7	pound	pound	NN
18542	1951	8	of	of	IN
18542	1951	9	raw	raw	JJ
18542	1951	10	halibut	halibut	NN
18542	1951	11	and	and	CC
18542	1951	12	press	press	VB
18542	1951	13	it	-PRON-	PRP
18542	1951	14	through	through	IN
18542	1951	15	a	a	DT
18542	1951	16	sieve	sieve	NN
18542	1951	17	.	.	.
18542	1952	1	Mix	mix	VB
18542	1952	2	a	a	DT
18542	1952	3	cupful	cupful	NN
18542	1952	4	of	of	IN
18542	1952	5	bread	bread	NN
18542	1952	6	-	-	HYPH
18542	1952	7	crumbs	crumb	VBZ
18542	1952	8	to	to	IN
18542	1952	9	a	a	DT
18542	1952	10	smooth	smooth	JJ
18542	1952	11	paste	paste	NN
18542	1952	12	with	with	IN
18542	1952	13	half	half	PDT
18542	1952	14	a	a	DT
18542	1952	15	cupful	cupful	NN
18542	1952	16	of	of	IN
18542	1952	17	milk	milk	NN
18542	1952	18	,	,	,
18542	1952	19	and	and	CC
18542	1952	20	cook	cook	VB
18542	1952	21	until	until	IN
18542	1952	22	it	-PRON-	PRP
18542	1952	23	thickens	thicken	VBZ
18542	1952	24	.	.	.
18542	1953	1	Take	take	VB
18542	1953	2	from	from	IN
18542	1953	3	the	the	DT
18542	1953	4	fire	fire	NN
18542	1953	5	,	,	,
18542	1953	6	add	add	VB
18542	1953	7	the	the	DT
18542	1953	8	fish	fish	NN
18542	1953	9	pulp	pulp	NN
18542	1953	10	and	and	CC
18542	1953	11	the	the	DT
18542	1953	12	stiffly	stiffly	JJ
18542	1953	13	beaten	beat	VBN
18542	1953	14	whites	white	NNS
18542	1953	15	of	of	IN
18542	1953	16	five	five	CD
18542	1953	17	eggs	egg	NNS
18542	1953	18	.	.	.
18542	1954	1	Fill	Fill	NNP
18542	1954	2	buttered	butter	VBD
18542	1954	3	timbale	timbale	JJ
18542	1954	4	moulds	mould	NNS
18542	1954	5	with	with	IN
18542	1954	6	the	the	DT
18542	1954	7	mixture	mixture	NN
18542	1954	8	and	and	CC
18542	1954	9	cook	cook	NN
18542	1954	10	in	in	IN
18542	1954	11	a	a	DT
18542	1954	12	pan	pan	NN
18542	1954	13	of	of	IN
18542	1954	14	hot	hot	JJ
18542	1954	15	water	water	NN
18542	1954	16	in	in	IN
18542	1954	17	a	a	DT
18542	1954	18	moderate	moderate	JJ
18542	1954	19	oven	oven	NN
18542	1954	20	for	for	IN
18542	1954	21	twenty	twenty	CD
18542	1954	22	minutes	minute	NNS
18542	1954	23	.	.	.
18542	1955	1	Serve	serve	VB
18542	1955	2	with	with	IN
18542	1955	3	Cream	Cream	NNP
18542	1955	4	or	or	CC
18542	1955	5	Tomato	Tomato	NNP
18542	1955	6	Sauce	Sauce	NNP
18542	1955	7	.	.	.
18542	1956	1	FILLETS	FILLETS	NNP
18542	1956	2	OF	of	IN
18542	1956	3	HALIBUT	HALIBUT	NNP
18542	1956	4	À	À	NNP
18542	1956	5	LA	LA	NNP
18542	1956	6	POULETTE	POULETTE	NNP
18542	1956	7	Free	free	VBP
18542	1956	8	the	the	DT
18542	1956	9	fish	fish	NN
18542	1956	10	of	of	IN
18542	1956	11	skin	skin	NN
18542	1956	12	and	and	CC
18542	1956	13	bones	bone	NNS
18542	1956	14	and	and	CC
18542	1956	15	cut	cut	VB
18542	1956	16	it	-PRON-	PRP
18542	1956	17	into	into	IN
18542	1956	18	fillets	fillet	NNS
18542	1956	19	.	.	.
18542	1957	1	Sprinkle	sprinkle	VB
18542	1957	2	with	with	IN
18542	1957	3	lemon	lemon	NN
18542	1957	4	-	-	HYPH
18542	1957	5	juice	juice	NN
18542	1957	6	,	,	,
18542	1957	7	salt	salt	NN
18542	1957	8	,	,	,
18542	1957	9	and	and	CC
18542	1957	10	pepper	pepper	NN
18542	1957	11	.	.	.
18542	1958	1	Cover	cover	NN
18542	1958	2	with	with	IN
18542	1958	3	sliced	sliced	JJ
18542	1958	4	onion	onion	NN
18542	1958	5	and	and	CC
18542	1958	6	let	let	VBD
18542	1958	7	stand	stand	VB
18542	1958	8	for	for	IN
18542	1958	9	half	half	PDT
18542	1958	10	an	an	DT
18542	1958	11	hour	hour	NN
18542	1958	12	.	.	.
18542	1959	1	Remove	remove	VB
18542	1959	2	the	the	DT
18542	1959	3	onion	onion	NN
18542	1959	4	,	,	,
18542	1959	5	dip	dip	NN
18542	1959	6	into	into	IN
18542	1959	7	melted	melted	JJ
18542	1959	8	butter	butter	NN
18542	1959	9	,	,	,
18542	1959	10	roll	roll	VB
18542	1959	11	up	up	RP
18542	1959	12	each	each	DT
18542	1959	13	piece	piece	NN
18542	1959	14	,	,	,
18542	1959	15	and	and	CC
18542	1959	16	fasten	fasten	RB
18542	1959	17	with	with	IN
18542	1959	18	a	a	DT
18542	1959	19	wooden	wooden	JJ
18542	1959	20	toothpick	toothpick	NN
18542	1959	21	.	.	.
18542	1960	1	Dip	dip	VB
18542	1960	2	once	once	RB
18542	1960	3	[	[	-LRB-
18542	1960	4	Page	page	NN
18542	1960	5	187	187	CD
18542	1960	6	]	]	-RRB-
18542	1960	7	more	more	JJR
18542	1960	8	into	into	IN
18542	1960	9	the	the	DT
18542	1960	10	butter	butter	NN
18542	1960	11	,	,	,
18542	1960	12	dredge	dredge	NN
18542	1960	13	thickly	thickly	RB
18542	1960	14	with	with	IN
18542	1960	15	flour	flour	NN
18542	1960	16	and	and	CC
18542	1960	17	bake	bake	NN
18542	1960	18	for	for	IN
18542	1960	19	twenty	twenty	CD
18542	1960	20	minutes	minute	NNS
18542	1960	21	in	in	IN
18542	1960	22	a	a	DT
18542	1960	23	moderate	moderate	JJ
18542	1960	24	oven	oven	NN
18542	1960	25	.	.	.
18542	1961	1	Cut	cut	VB
18542	1961	2	the	the	DT
18542	1961	3	whites	white	NNS
18542	1961	4	of	of	IN
18542	1961	5	three	three	CD
18542	1961	6	hard	hard	RB
18542	1961	7	-	-	HYPH
18542	1961	8	boiled	boil	VBN
18542	1961	9	eggs	egg	NNS
18542	1961	10	into	into	IN
18542	1961	11	rings	ring	NNS
18542	1961	12	,	,	,
18542	1961	13	and	and	CC
18542	1961	14	arrange	arrange	VB
18542	1961	15	around	around	IN
18542	1961	16	the	the	DT
18542	1961	17	fillets	fillet	NNS
18542	1961	18	after	after	IN
18542	1961	19	taking	take	VBG
18542	1961	20	up	up	RP
18542	1961	21	.	.	.
18542	1962	1	Sprinkle	sprinkle	VB
18542	1962	2	the	the	DT
18542	1962	3	grated	grate	VBN
18542	1962	4	yolks	yolk	NNS
18542	1962	5	over	over	IN
18542	1962	6	the	the	DT
18542	1962	7	fish	fish	NN
18542	1962	8	and	and	CC
18542	1962	9	serve	serve	VB
18542	1962	10	with	with	IN
18542	1962	11	Cream	Cream	NNP
18542	1962	12	Sauce	Sauce	NNP
18542	1962	13	.	.	.
18542	1963	1	COLD	COLD	NNP
18542	1963	2	HALIBUT	HALIBUT	NNP
18542	1963	3	FILLET	FILLET	NNP
18542	1963	4	Prepare	prepare	VB
18542	1963	5	half	half	PDT
18542	1963	6	a	a	DT
18542	1963	7	dozen	dozen	NN
18542	1963	8	fillets	fillet	NNS
18542	1963	9	of	of	IN
18542	1963	10	halibut	halibut	NNP
18542	1963	11	,	,	,
18542	1963	12	remove	remove	VB
18542	1963	13	the	the	DT
18542	1963	14	skin	skin	NN
18542	1963	15	and	and	CC
18542	1963	16	bone	bone	NN
18542	1963	17	,	,	,
18542	1963	18	and	and	CC
18542	1963	19	boil	boil	VB
18542	1963	20	in	in	IN
18542	1963	21	court	court	NN
18542	1963	22	bouillon	bouillon	NN
18542	1963	23	.	.	.
18542	1964	1	Drain	drain	VB
18542	1964	2	and	and	CC
18542	1964	3	sprinkle	sprinkle	VB
18542	1964	4	with	with	IN
18542	1964	5	olive	olive	JJ
18542	1964	6	-	-	HYPH
18542	1964	7	oil	oil	NN
18542	1964	8	,	,	,
18542	1964	9	lemon	lemon	NN
18542	1964	10	-	-	HYPH
18542	1964	11	juice	juice	NN
18542	1964	12	,	,	,
18542	1964	13	minced	mince	VBD
18542	1964	14	parsley	parsley	NNP
18542	1964	15	,	,	,
18542	1964	16	and	and	CC
18542	1964	17	chopped	chop	VBD
18542	1964	18	onion	onion	NN
18542	1964	19	.	.	.
18542	1965	1	Serve	serve	VB
18542	1965	2	with	with	IN
18542	1965	3	Tartar	Tartar	NNP
18542	1965	4	Sauce	Sauce	NNP
18542	1965	5	.	.	.
18542	1966	1	FILLETS	fillet	NNS
18542	1966	2	OF	of	IN
18542	1966	3	HALIBUT	HALIBUT	NNP
18542	1966	4	WITH	with	IN
18542	1966	5	TOMATO	tomato	NN
18542	1966	6	SAUCE	SAUCE	VBN
18542	1966	7	Prepare	prepare	VBP
18542	1966	8	the	the	DT
18542	1966	9	fillets	fillet	NNS
18542	1966	10	according	accord	VBG
18542	1966	11	to	to	IN
18542	1966	12	directions	direction	NNS
18542	1966	13	previously	previously	RB
18542	1966	14	given	give	VBN
18542	1966	15	,	,	,
18542	1966	16	and	and	CC
18542	1966	17	bake	bake	VB
18542	1966	18	,	,	,
18542	1966	19	basting	baste	VBG
18542	1966	20	with	with	IN
18542	1966	21	tomato	tomato	NN
18542	1966	22	-	-	HYPH
18542	1966	23	juice	juice	NN
18542	1966	24	and	and	CC
18542	1966	25	melted	melted	JJ
18542	1966	26	butter	butter	NN
18542	1966	27	.	.	.
18542	1967	1	Serve	serve	VB
18542	1967	2	with	with	IN
18542	1967	3	Tomato	Tomato	NNP
18542	1967	4	Sauce	Sauce	NNP
18542	1967	5	.	.	.
18542	1968	1	FILLETS	FILLETS	NNP
18542	1968	2	OF	of	IN
18542	1968	3	HALIBUT	HALIBUT	NNP
18542	1968	4	STUFFED	stuff	VBN
18542	1968	5	WITH	with	IN
18542	1968	6	OYSTERS	oyster	NNS
18542	1968	7	Prepare	prepare	VBP
18542	1968	8	the	the	DT
18542	1968	9	fillets	fillet	NNS
18542	1968	10	according	accord	VBG
18542	1968	11	to	to	IN
18542	1968	12	directions	direction	NNS
18542	1968	13	given	give	VBN
18542	1968	14	for	for	IN
18542	1968	15	Fillets	Fillets	NNPS
18542	1968	16	of	of	IN
18542	1968	17	Halibut	Halibut	NNP
18542	1968	18	à	à	NNP
18542	1968	19	la	la	NNP
18542	1968	20	Poulette	Poulette	NNP
18542	1968	21	.	.	.
18542	1969	1	Roll	roll	VB
18542	1969	2	each	each	DT
18542	1969	3	one	one	NN
18542	1969	4	around	around	IN
18542	1969	5	an	an	DT
18542	1969	6	oyster	oyster	NN
18542	1969	7	,	,	,
18542	1969	8	fasten	fasten	RB
18542	1969	9	with	with	IN
18542	1969	10	a	a	DT
18542	1969	11	wooden	wooden	JJ
18542	1969	12	toothpick	toothpick	NN
18542	1969	13	,	,	,
18542	1969	14	and	and	CC
18542	1969	15	bake	bake	VB
18542	1969	16	as	as	IN
18542	1969	17	usual	usual	JJ
18542	1969	18	.	.	.
18542	1970	1	[	[	-LRB-
18542	1970	2	Page	page	NN
18542	1970	3	188	188	CD
18542	1970	4	]	]	-RRB-
18542	1970	5	FILLETS	FILLETS	NNP
18542	1970	6	OF	of	IN
18542	1970	7	HALIBUT	HALIBUT	NNP
18542	1970	8	WITH	with	IN
18542	1970	9	BROWN	BROWN	NNP
18542	1970	10	SAUCE	SAUCE	NNP
18542	1970	11	Put	put	VBP
18542	1970	12	the	the	DT
18542	1970	13	seasoned	seasoned	JJ
18542	1970	14	fillets	fillet	NNS
18542	1970	15	into	into	IN
18542	1970	16	a	a	DT
18542	1970	17	buttered	butter	VBN
18542	1970	18	pan	pan	NN
18542	1970	19	with	with	IN
18542	1970	20	sufficient	sufficient	JJ
18542	1970	21	boiling	boiling	NN
18542	1970	22	water	water	NN
18542	1970	23	,	,	,
18542	1970	24	and	and	CC
18542	1970	25	bake	bake	VB
18542	1970	26	,	,	,
18542	1970	27	basting	baste	VBG
18542	1970	28	as	as	IN
18542	1970	29	required	require	VBN
18542	1970	30	.	.	.
18542	1971	1	Drain	drain	VB
18542	1971	2	off	off	IN
18542	1971	3	the	the	DT
18542	1971	4	water	water	NN
18542	1971	5	,	,	,
18542	1971	6	add	add	VB
18542	1971	7	to	to	IN
18542	1971	8	it	-PRON-	PRP
18542	1971	9	a	a	DT
18542	1971	10	teaspoonful	teaspoonful	JJ
18542	1971	11	of	of	IN
18542	1971	12	beef	beef	NN
18542	1971	13	extract	extract	NN
18542	1971	14	,	,	,
18542	1971	15	and	and	CC
18542	1971	16	thicken	thicken	VBN
18542	1971	17	with	with	IN
18542	1971	18	browned	brown	VBN
18542	1971	19	flour	flour	NN
18542	1971	20	.	.	.
18542	1972	1	Pour	pour	VB
18542	1972	2	the	the	DT
18542	1972	3	sauce	sauce	NN
18542	1972	4	over	over	IN
18542	1972	5	the	the	DT
18542	1972	6	fish	fish	NN
18542	1972	7	,	,	,
18542	1972	8	cover	cover	VBP
18542	1972	9	with	with	IN
18542	1972	10	buttered	buttered	NN
18542	1972	11	crumbs	crumb	NNS
18542	1972	12	,	,	,
18542	1972	13	and	and	CC
18542	1972	14	bake	bake	VB
18542	1972	15	until	until	IN
18542	1972	16	the	the	DT
18542	1972	17	crumbs	crumb	NNS
18542	1972	18	are	be	VBP
18542	1972	19	brown	brown	JJ
18542	1972	20	.	.	.
18542	1973	1	FILLETS	fillet	NNS
18542	1973	2	OF	of	IN
18542	1973	3	HALIBUT	HALIBUT	NNP
18542	1973	4	WITH	with	IN
18542	1973	5	POTATO	POTATO	NNP
18542	1973	6	BALLS	ball	NNS
18542	1973	7	Cut	cut	VB
18542	1973	8	the	the	DT
18542	1973	9	solid	solid	JJ
18542	1973	10	meat	meat	NN
18542	1973	11	into	into	IN
18542	1973	12	fillets	fillet	NNS
18542	1973	13	,	,	,
18542	1973	14	seasoning	season	VBG
18542	1973	15	with	with	IN
18542	1973	16	salt	salt	NN
18542	1973	17	,	,	,
18542	1973	18	pepper	pepper	NN
18542	1973	19	,	,	,
18542	1973	20	onion-	onion-	NN
18542	1973	21	and	and	CC
18542	1973	22	lemon	lemon	NN
18542	1973	23	-	-	HYPH
18542	1973	24	juice	juice	NN
18542	1973	25	.	.	.
18542	1974	1	Brown	brown	VB
18542	1974	2	slightly	slightly	RB
18542	1974	3	in	in	IN
18542	1974	4	pork	pork	NN
18542	1974	5	fat	fat	NN
18542	1974	6	,	,	,
18542	1974	7	then	then	RB
18542	1974	8	place	place	VB
18542	1974	9	in	in	IN
18542	1974	10	a	a	DT
18542	1974	11	baking	baking	NN
18542	1974	12	-	-	HYPH
18542	1974	13	dish	dish	NN
18542	1974	14	.	.	.
18542	1975	1	Prepare	prepare	VB
18542	1975	2	a	a	DT
18542	1975	3	Cream	Cream	NNP
18542	1975	4	Sauce	Sauce	NNP
18542	1975	5	,	,	,
18542	1975	6	adding	add	VBG
18542	1975	7	to	to	IN
18542	1975	8	it	-PRON-	PRP
18542	1975	9	a	a	DT
18542	1975	10	slice	slice	NN
18542	1975	11	each	each	DT
18542	1975	12	of	of	IN
18542	1975	13	carrot	carrot	NN
18542	1975	14	and	and	CC
18542	1975	15	onion	onion	NN
18542	1975	16	,	,	,
18542	1975	17	a	a	DT
18542	1975	18	bay	bay	NN
18542	1975	19	-	-	HYPH
18542	1975	20	leaf	leaf	NN
18542	1975	21	,	,	,
18542	1975	22	and	and	CC
18542	1975	23	minced	mince	VBD
18542	1975	24	parsley	parsley	NN
18542	1975	25	and	and	CC
18542	1975	26	grated	grate	VBD
18542	1975	27	nutmeg	nutmeg	NNP
18542	1975	28	to	to	IN
18542	1975	29	season	season	NN
18542	1975	30	.	.	.
18542	1976	1	Strain	strain	VB
18542	1976	2	over	over	IN
18542	1976	3	the	the	DT
18542	1976	4	fish	fish	NN
18542	1976	5	and	and	CC
18542	1976	6	bake	bake	VB
18542	1976	7	for	for	IN
18542	1976	8	twelve	twelve	CD
18542	1976	9	minutes	minute	NNS
18542	1976	10	.	.	.
18542	1977	1	Serve	serve	VB
18542	1977	2	with	with	IN
18542	1977	3	a	a	DT
18542	1977	4	border	border	NN
18542	1977	5	of	of	IN
18542	1977	6	steamed	steamed	JJ
18542	1977	7	potato	potato	NN
18542	1977	8	balls	ball	NNS
18542	1977	9	.	.	.
18542	1978	1	FRIED	FRIED	NNP
18542	1978	2	FILLETS	FILLETS	NNP
18542	1978	3	OF	of	IN
18542	1978	4	HALIBUT	HALIBUT	NNP
18542	1978	5	--	--	:
18542	1978	6	I	-PRON-	PRP
18542	1978	7	Prepare	prepare	VBP
18542	1978	8	the	the	DT
18542	1978	9	fillets	fillet	NNS
18542	1978	10	according	accord	VBG
18542	1978	11	to	to	IN
18542	1978	12	directions	direction	NNS
18542	1978	13	previously	previously	RB
18542	1978	14	given	give	VBN
18542	1978	15	and	and	CC
18542	1978	16	soak	soak	VB
18542	1978	17	for	for	IN
18542	1978	18	an	an	DT
18542	1978	19	hour	hour	NN
18542	1978	20	in	in	IN
18542	1978	21	a	a	DT
18542	1978	22	marinade	marinade	NN
18542	1978	23	of	of	IN
18542	1978	24	oil	oil	NN
18542	1978	25	,	,	,
18542	1978	26	vinegar	vinegar	NN
18542	1978	27	,	,	,
18542	1978	28	and	and	CC
18542	1978	29	minced	mince	VBD
18542	1978	30	onion	onion	NN
18542	1978	31	.	.	.
18542	1979	1	Drain	drain	NN
18542	1979	2	,	,	,
18542	1979	3	dip	dip	NN
18542	1979	4	in	in	IN
18542	1979	5	batter	batter	NN
18542	1979	6	,	,	,
18542	1979	7	then	then	RB
18542	1979	8	in	in	IN
18542	1979	9	crumbs	crumb	NNS
18542	1979	10	,	,	,
18542	1979	11	and	and	CC
18542	1979	12	fry	fry	VB
18542	1979	13	in	in	IN
18542	1979	14	deep	deep	JJ
18542	1979	15	fat	fat	NN
18542	1979	16	.	.	.
18542	1980	1	[	[	-LRB-
18542	1980	2	Page	page	NN
18542	1980	3	189	189	CD
18542	1980	4	]	]	-RRB-
18542	1980	5	FRIED	FRIED	NNP
18542	1980	6	FILLETS	FILLETS	NNP
18542	1980	7	OF	of	IN
18542	1980	8	HALIBUT	HALIBUT	NNP
18542	1980	9	--	--	:
18542	1980	10	II	II	NNP
18542	1980	11	Clean	clean	JJ
18542	1980	12	and	and	CC
18542	1980	13	fillet	fillet	VB
18542	1980	14	the	the	DT
18542	1980	15	fish	fish	NN
18542	1980	16	.	.	.
18542	1981	1	Dip	dip	VB
18542	1981	2	into	into	IN
18542	1981	3	beaten	beat	VBN
18542	1981	4	egg	egg	NN
18542	1981	5	,	,	,
18542	1981	6	then	then	RB
18542	1981	7	into	into	IN
18542	1981	8	crumbs	crumb	NNS
18542	1981	9	,	,	,
18542	1981	10	and	and	CC
18542	1981	11	fry	fry	VB
18542	1981	12	in	in	IN
18542	1981	13	deep	deep	JJ
18542	1981	14	fat	fat	NN
18542	1981	15	.	.	.
18542	1982	1	Serve	serve	VB
18542	1982	2	with	with	IN
18542	1982	3	melted	melted	JJ
18542	1982	4	butter	butter	NN
18542	1982	5	,	,	,
18542	1982	6	lemon	lemon	NN
18542	1982	7	-	-	HYPH
18542	1982	8	juice	juice	NN
18542	1982	9	,	,	,
18542	1982	10	and	and	CC
18542	1982	11	minced	mince	VBD
18542	1982	12	parsley	parsley	NNP
18542	1982	13	.	.	.
18542	1983	1	MAYONNAISE	MAYONNAISE	NNP
18542	1983	2	OF	of	IN
18542	1983	3	HALIBUT	HALIBUT	NNP
18542	1983	4	WITH	with	IN
18542	1983	5	CUCUMBERS	cucumber	NNS
18542	1983	6	Boil	Boil	NNP
18542	1983	7	or	or	CC
18542	1983	8	steam	steam	NN
18542	1983	9	halibut	halibut	NNP
18542	1983	10	steaks	steak	NNS
18542	1983	11	according	accord	VBG
18542	1983	12	to	to	IN
18542	1983	13	directions	direction	NNS
18542	1983	14	previously	previously	RB
18542	1983	15	given	give	VBN
18542	1983	16	.	.	.
18542	1984	1	Remove	remove	VB
18542	1984	2	the	the	DT
18542	1984	3	skin	skin	NN
18542	1984	4	,	,	,
18542	1984	5	cover	cover	VB
18542	1984	6	with	with	IN
18542	1984	7	thinly	thinly	RB
18542	1984	8	sliced	sliced	JJ
18542	1984	9	cucumbers	cucumber	NNS
18542	1984	10	,	,	,
18542	1984	11	and	and	CC
18542	1984	12	pour	pour	VB
18542	1984	13	over	over	IN
18542	1984	14	a	a	DT
18542	1984	15	Mayonnaise	Mayonnaise	NNP
18542	1984	16	dressing	dressing	NN
18542	1984	17	.	.	.
18542	1985	1	HALIBUT	HALIBUT	NNP
18542	1985	2	LOAF	LOAF	NNP
18542	1985	3	Cook	Cook	NNP
18542	1985	4	together	together	RB
18542	1985	5	two	two	CD
18542	1985	6	tablespoonfuls	tablespoonful	NNS
18542	1985	7	of	of	IN
18542	1985	8	butter	butter	NN
18542	1985	9	and	and	CC
18542	1985	10	one	one	CD
18542	1985	11	tablespoonful	tablespoonful	NN
18542	1985	12	of	of	IN
18542	1985	13	flour	flour	NN
18542	1985	14	.	.	.
18542	1986	1	Add	add	VB
18542	1986	2	half	half	PDT
18542	1986	3	a	a	DT
18542	1986	4	can	can	NN
18542	1986	5	of	of	IN
18542	1986	6	chopped	chop	VBN
18542	1986	7	mushrooms	mushroom	NNS
18542	1986	8	,	,	,
18542	1986	9	two	two	CD
18542	1986	10	cupfuls	cupful	NNS
18542	1986	11	of	of	IN
18542	1986	12	chopped	chop	VBN
18542	1986	13	cooked	cook	VBN
18542	1986	14	halibut	halibut	NNP
18542	1986	15	,	,	,
18542	1986	16	pepper	pepper	NN
18542	1986	17	,	,	,
18542	1986	18	salt	salt	NN
18542	1986	19	,	,	,
18542	1986	20	onion	onion	NN
18542	1986	21	-	-	HYPH
18542	1986	22	juice	juice	NN
18542	1986	23	,	,	,
18542	1986	24	and	and	CC
18542	1986	25	anchovy	anchovy	JJ
18542	1986	26	paste	paste	NN
18542	1986	27	to	to	IN
18542	1986	28	season	season	NN
18542	1986	29	,	,	,
18542	1986	30	and	and	CC
18542	1986	31	two	two	CD
18542	1986	32	eggs	egg	NNS
18542	1986	33	beaten	beat	VBN
18542	1986	34	smooth	smooth	JJ
18542	1986	35	with	with	IN
18542	1986	36	four	four	CD
18542	1986	37	tablespoonfuls	tablespoonful	NNS
18542	1986	38	of	of	IN
18542	1986	39	cream	cream	NN
18542	1986	40	.	.	.
18542	1987	1	Pour	pour	VB
18542	1987	2	into	into	IN
18542	1987	3	a	a	DT
18542	1987	4	buttered	butter	VBN
18542	1987	5	mould	mould	NN
18542	1987	6	,	,	,
18542	1987	7	cover	cover	NN
18542	1987	8	set	set	VBN
18542	1987	9	into	into	IN
18542	1987	10	a	a	DT
18542	1987	11	pan	pan	NN
18542	1987	12	of	of	IN
18542	1987	13	hot	hot	JJ
18542	1987	14	water	water	NN
18542	1987	15	and	and	CC
18542	1987	16	cook	cook	VB
18542	1987	17	steadily	steadily	RB
18542	1987	18	for	for	IN
18542	1987	19	an	an	DT
18542	1987	20	hour	hour	NN
18542	1987	21	.	.	.
18542	1988	1	Turn	turn	VB
18542	1988	2	out	out	RP
18542	1988	3	and	and	CC
18542	1988	4	garnish	garnish	VB
18542	1988	5	with	with	IN
18542	1988	6	potato	potato	NN
18542	1988	7	balls	ball	NNS
18542	1988	8	.	.	.
18542	1989	1	HALIBUT	HALIBUT	NNP
18542	1989	2	AND	and	CC
18542	1989	3	EGGS	EGGS	NNP
18542	1989	4	Flake	Flake	NNP
18542	1989	5	a	a	DT
18542	1989	6	pound	pound	NN
18542	1989	7	of	of	IN
18542	1989	8	cooked	cooked	JJ
18542	1989	9	halibut	halibut	NNP
18542	1989	10	and	and	CC
18542	1989	11	mix	mix	VB
18542	1989	12	with	with	IN
18542	1989	13	six	six	CD
18542	1989	14	eggs	egg	NNS
18542	1989	15	well	well	RB
18542	1989	16	beaten	beat	VBN
18542	1989	17	.	.	.
18542	1990	1	[	[	-LRB-
18542	1990	2	Page	page	NN
18542	1990	3	190	190	CD
18542	1990	4	]	]	-RRB-
18542	1990	5	Season	season	NN
18542	1990	6	with	with	IN
18542	1990	7	salt	salt	NN
18542	1990	8	and	and	CC
18542	1990	9	pepper	pepper	NN
18542	1990	10	and	and	CC
18542	1990	11	cook	cook	NN
18542	1990	12	in	in	IN
18542	1990	13	butter	butter	NN
18542	1990	14	,	,	,
18542	1990	15	stirring	stir	VBG
18542	1990	16	constantly	constantly	RB
18542	1990	17	until	until	IN
18542	1990	18	the	the	DT
18542	1990	19	eggs	egg	NNS
18542	1990	20	set	set	VBN
18542	1990	21	.	.	.
18542	1991	1	Serve	serve	VB
18542	1991	2	on	on	IN
18542	1991	3	buttered	butter	VBN
18542	1991	4	toast	toast	NN
18542	1991	5	.	.	.
18542	1992	1	HALIBUT	HALIBUT	NNP
18542	1992	2	IN	in	IN
18542	1992	3	RAMEKINS	RAMEKINS	NNP
18542	1992	4	Prepare	prepare	VBP
18542	1992	5	the	the	DT
18542	1992	6	fish	fish	NN
18542	1992	7	according	accord	VBG
18542	1992	8	to	to	IN
18542	1992	9	directions	direction	NNS
18542	1992	10	given	give	VBN
18542	1992	11	for	for	IN
18542	1992	12	Halibut	Halibut	NNP
18542	1992	13	in	in	IN
18542	1992	14	Cucumbers	Cucumbers	NNPS
18542	1992	15	.	.	.
18542	1993	1	Fill	fill	NN
18542	1993	2	buttered	butter	VBD
18542	1993	3	individual	individual	JJ
18542	1993	4	dishes	dish	NNS
18542	1993	5	,	,	,
18542	1993	6	cover	cover	VBP
18542	1993	7	with	with	IN
18542	1993	8	crumbs	crumb	NNS
18542	1993	9	,	,	,
18542	1993	10	dot	dot	VBP
18542	1993	11	with	with	IN
18542	1993	12	butter	butter	NN
18542	1993	13	,	,	,
18542	1993	14	and	and	CC
18542	1993	15	bake	bake	VB
18542	1993	16	in	in	RP
18542	1993	17	the	the	DT
18542	1993	18	oven	oven	NN
18542	1993	19	.	.	.
18542	1994	1	HALIBUT	HALIBUT	NNP
18542	1994	2	FISH	FISH	NNS
18542	1994	3	BALLS	ball	VBD
18542	1994	4	Flake	Flake	NNP
18542	1994	5	cold	cold	NN
18542	1994	6	cooked	cook	VBD
18542	1994	7	halibut	halibut	NNP
18542	1994	8	and	and	CC
18542	1994	9	mix	mix	VB
18542	1994	10	with	with	IN
18542	1994	11	an	an	DT
18542	1994	12	equal	equal	JJ
18542	1994	13	quantity	quantity	NN
18542	1994	14	of	of	IN
18542	1994	15	mashed	mash	VBN
18542	1994	16	potatoes	potato	NNS
18542	1994	17	beaten	beat	VBN
18542	1994	18	very	very	RB
18542	1994	19	light	light	JJ
18542	1994	20	with	with	IN
18542	1994	21	egg	egg	NN
18542	1994	22	.	.	.
18542	1995	1	Season	season	NN
18542	1995	2	with	with	IN
18542	1995	3	salt	salt	NN
18542	1995	4	,	,	,
18542	1995	5	pepper	pepper	NN
18542	1995	6	,	,	,
18542	1995	7	and	and	CC
18542	1995	8	melted	melted	JJ
18542	1995	9	butter	butter	NN
18542	1995	10	.	.	.
18542	1996	1	Shape	shape	VB
18542	1996	2	into	into	IN
18542	1996	3	balls	ball	NNS
18542	1996	4	,	,	,
18542	1996	5	dip	dip	NN
18542	1996	6	into	into	IN
18542	1996	7	melted	melted	JJ
18542	1996	8	butter	butter	NN
18542	1996	9	,	,	,
18542	1996	10	dredge	dredge	NN
18542	1996	11	with	with	IN
18542	1996	12	flour	flour	NN
18542	1996	13	,	,	,
18542	1996	14	and	and	CC
18542	1996	15	fry	fry	VB
18542	1996	16	in	in	IN
18542	1996	17	deep	deep	JJ
18542	1996	18	fat	fat	NN
18542	1996	19	.	.	.
18542	1997	1	BREADED	BREADED	NNP
18542	1997	2	HALIBUT	HALIBUT	NNP
18542	1997	3	Prepare	prepare	VB
18542	1997	4	according	accord	VBG
18542	1997	5	to	to	IN
18542	1997	6	directions	direction	NNS
18542	1997	7	given	give	VBN
18542	1997	8	for	for	IN
18542	1997	9	Halibut	Halibut	NNP
18542	1997	10	à	à	NNP
18542	1997	11	la	la	NNP
18542	1997	12	Creole	Creole	NNP
18542	1997	13	--	--	:
18542	1997	14	I	-PRON-	PRP
18542	1997	15	,	,	,
18542	1997	16	sprinkling	sprinkle	VBG
18542	1997	17	with	with	IN
18542	1997	18	minced	mince	VBN
18542	1997	19	parsley	parsley	NNP
18542	1997	20	as	as	RB
18542	1997	21	well	well	RB
18542	1997	22	as	as	IN
18542	1997	23	garlic	garlic	NN
18542	1997	24	.	.	.
18542	1998	1	Cover	cover	VB
18542	1998	2	with	with	IN
18542	1998	3	crumbs	crumb	NNS
18542	1998	4	,	,	,
18542	1998	5	dot	dot	VBP
18542	1998	6	with	with	IN
18542	1998	7	butter	butter	NN
18542	1998	8	,	,	,
18542	1998	9	and	and	CC
18542	1998	10	bake	bake	VB
18542	1998	11	in	in	RP
18542	1998	12	the	the	DT
18542	1998	13	oven	oven	NN
18542	1998	14	.	.	.
18542	1999	1	COQUILLES	coquille	NNS
18542	1999	2	OF	of	IN
18542	1999	3	HALIBUT	HALIBUT	NNP
18542	1999	4	Flake	Flake	NNP
18542	1999	5	cold	cold	NN
18542	1999	6	cooked	cook	VBD
18542	1999	7	halibut	halibut	NNP
18542	1999	8	,	,	,
18542	1999	9	and	and	CC
18542	1999	10	mix	mix	VB
18542	1999	11	with	with	IN
18542	1999	12	Cream	Cream	NNP
18542	1999	13	Sauce	Sauce	NNP
18542	1999	14	.	.	.
18542	2000	1	Season	season	NN
18542	2000	2	with	with	IN
18542	2000	3	mushroom	mushroom	NN
18542	2000	4	catsup	catsup	NN
18542	2000	5	,	,	,
18542	2000	6	fill	fill	NN
18542	2000	7	buttered	butter	VBN
18542	2000	8	individual	individual	JJ
18542	2000	9	shells	shell	NNS
18542	2000	10	,	,	,
18542	2000	11	cover	cover	VBP
18542	2000	12	with	with	IN
18542	2000	13	fried	fried	JJ
18542	2000	14	[	[	-LRB-
18542	2000	15	Page	page	NN
18542	2000	16	191	191	CD
18542	2000	17	]	]	-RRB-
18542	2000	18	bread	bread	NN
18542	2000	19	-	-	HYPH
18542	2000	20	crumbs	crumb	NNS
18542	2000	21	and	and	CC
18542	2000	22	heat	heat	NN
18542	2000	23	thoroughly	thoroughly	RB
18542	2000	24	in	in	IN
18542	2000	25	the	the	DT
18542	2000	26	oven	oven	NN
18542	2000	27	.	.	.
18542	2001	1	HALIBUT	HALIBUT	NNP
18542	2001	2	WITH	with	IN
18542	2001	3	CAPER	CAPER	NNP
18542	2001	4	SAUCE	SAUCE	VBN
18542	2001	5	Boil	Boil	NNP
18542	2001	6	the	the	DT
18542	2001	7	halibut	halibut	NN
18542	2001	8	in	in	IN
18542	2001	9	salted	salt	VBN
18542	2001	10	and	and	CC
18542	2001	11	acidulated	acidulated	JJ
18542	2001	12	water	water	NN
18542	2001	13	.	.	.
18542	2002	1	Pour	pour	VB
18542	2002	2	over	over	IN
18542	2002	3	a	a	DT
18542	2002	4	Caper	Caper	NNP
18542	2002	5	Sauce	Sauce	NNP
18542	2002	6	.	.	.
18542	2003	1	HALIBUT	HALIBUT	NNP
18542	2003	2	PUDDING	pudde	VBG
18542	2003	3	Three	three	CD
18542	2003	4	pounds	pound	NNS
18542	2003	5	of	of	IN
18542	2003	6	halibut	halibut	NNP
18542	2003	7	,	,	,
18542	2003	8	six	six	CD
18542	2003	9	eggs	egg	NNS
18542	2003	10	,	,	,
18542	2003	11	one	one	CD
18542	2003	12	quarter	quarter	NN
18542	2003	13	pound	pound	NN
18542	2003	14	butter	butter	NN
18542	2003	15	,	,	,
18542	2003	16	one	one	CD
18542	2003	17	quart	quart	NN
18542	2003	18	sweet	sweet	JJ
18542	2003	19	milk	milk	NN
18542	2003	20	,	,	,
18542	2003	21	two	two	CD
18542	2003	22	tablespoonfuls	tablespoonful	NNS
18542	2003	23	of	of	IN
18542	2003	24	corn	corn	NN
18542	2003	25	-	-	HYPH
18542	2003	26	starch	starch	NN
18542	2003	27	,	,	,
18542	2003	28	one	one	CD
18542	2003	29	tablespoonful	tablespoonful	NN
18542	2003	30	of	of	IN
18542	2003	31	flour	flour	NN
18542	2003	32	.	.	.
18542	2004	1	Skin	skin	NN
18542	2004	2	and	and	CC
18542	2004	3	bone	bone	VB
18542	2004	4	the	the	DT
18542	2004	5	fish	fish	NN
18542	2004	6	and	and	CC
18542	2004	7	run	run	VB
18542	2004	8	through	through	IN
18542	2004	9	a	a	DT
18542	2004	10	meat	meat	NN
18542	2004	11	-	-	HYPH
18542	2004	12	chopper	chopper	NN
18542	2004	13	.	.	.
18542	2005	1	Add	add	VB
18542	2005	2	flour	flour	NN
18542	2005	3	and	and	CC
18542	2005	4	corn	corn	NN
18542	2005	5	-	-	HYPH
18542	2005	6	starch	starch	NN
18542	2005	7	,	,	,
18542	2005	8	mixing	mix	VBG
18542	2005	9	well	well	RB
18542	2005	10	.	.	.
18542	2006	1	Add	add	VB
18542	2006	2	butter	butter	NN
18542	2006	3	,	,	,
18542	2006	4	rubbing	rub	VBG
18542	2006	5	all	all	DT
18542	2006	6	to	to	IN
18542	2006	7	a	a	DT
18542	2006	8	cream	cream	NN
18542	2006	9	;	;	:
18542	2006	10	next	next	IN
18542	2006	11	the	the	DT
18542	2006	12	eggs	egg	NNS
18542	2006	13	,	,	,
18542	2006	14	one	one	CD
18542	2006	15	at	at	IN
18542	2006	16	a	a	DT
18542	2006	17	time	time	NN
18542	2006	18	,	,	,
18542	2006	19	thoroughly	thoroughly	RB
18542	2006	20	beating	beat	VBG
18542	2006	21	after	after	IN
18542	2006	22	each	each	DT
18542	2006	23	one	one	NN
18542	2006	24	.	.	.
18542	2007	1	Add	add	VB
18542	2007	2	milk	milk	NN
18542	2007	3	gradually	gradually	RB
18542	2007	4	,	,	,
18542	2007	5	one	one	CD
18542	2007	6	quarter	quarter	NN
18542	2007	7	teaspoonful	teaspoonful	JJ
18542	2007	8	pepper	pepper	NN
18542	2007	9	and	and	CC
18542	2007	10	one	one	CD
18542	2007	11	and	and	CC
18542	2007	12	one	one	CD
18542	2007	13	half	half	NN
18542	2007	14	teaspoonfuls	teaspoonful	NNS
18542	2007	15	of	of	IN
18542	2007	16	salt	salt	NN
18542	2007	17	.	.	.
18542	2008	1	Beat	beat	VB
18542	2008	2	until	until	IN
18542	2008	3	it	-PRON-	PRP
18542	2008	4	thickens	thicken	VBZ
18542	2008	5	.	.	.
18542	2009	1	Grease	grease	NN
18542	2009	2	and	and	CC
18542	2009	3	line	line	NN
18542	2009	4	a	a	DT
18542	2009	5	deep	deep	JJ
18542	2009	6	baking	baking	NN
18542	2009	7	-	-	HYPH
18542	2009	8	pan	pan	NN
18542	2009	9	with	with	IN
18542	2009	10	browned	brown	VBN
18542	2009	11	bread	bread	NN
18542	2009	12	-	-	HYPH
18542	2009	13	crumbs	crumb	NNS
18542	2009	14	.	.	.
18542	2010	1	Fill	fill	VB
18542	2010	2	with	with	IN
18542	2010	3	the	the	DT
18542	2010	4	fish	fish	NN
18542	2010	5	mixture	mixture	NN
18542	2010	6	and	and	CC
18542	2010	7	sprinkle	sprinkle	VBP
18542	2010	8	crumbs	crumb	NNS
18542	2010	9	on	on	IN
18542	2010	10	top	top	NN
18542	2010	11	.	.	.
18542	2011	1	Bake	bake	VB
18542	2011	2	for	for	IN
18542	2011	3	an	an	DT
18542	2011	4	hour	hour	NN
18542	2011	5	and	and	CC
18542	2011	6	a	a	DT
18542	2011	7	half	half	NN
18542	2011	8	in	in	IN
18542	2011	9	a	a	DT
18542	2011	10	moderate	moderate	JJ
18542	2011	11	oven	oven	NN
18542	2011	12	;	;	:
18542	2011	13	cover	cover	VB
18542	2011	14	at	at	IN
18542	2011	15	first	first	RB
18542	2011	16	,	,	,
18542	2011	17	then	then	RB
18542	2011	18	remove	remove	VB
18542	2011	19	the	the	DT
18542	2011	20	cover	cover	NN
18542	2011	21	and	and	CC
18542	2011	22	let	let	VB
18542	2011	23	it	-PRON-	PRP
18542	2011	24	brown	brown	VB
18542	2011	25	well	well	RB
18542	2011	26	.	.	.
18542	2012	1	BOILED	BOILED	NNP
18542	2012	2	HALIBUT	HALIBUT	NNP
18542	2012	3	--	--	:
18542	2012	4	I	-PRON-	PRP
18542	2012	5	Put	put	VBP
18542	2012	6	two	two	CD
18542	2012	7	pounds	pound	NNS
18542	2012	8	of	of	IN
18542	2012	9	halibut	halibut	NN
18542	2012	10	into	into	IN
18542	2012	11	a	a	DT
18542	2012	12	saucepan	saucepan	NN
18542	2012	13	and	and	CC
18542	2012	14	cover	cover	VB
18542	2012	15	it	-PRON-	PRP
18542	2012	16	with	with	IN
18542	2012	17	fresh	fresh	JJ
18542	2012	18	water	water	NN
18542	2012	19	.	.	.
18542	2013	1	Add	add	VB
18542	2013	2	a	a	DT
18542	2013	3	sliced	sliced	JJ
18542	2013	4	onion	onion	NN
18542	2013	5	,	,	,
18542	2013	6	half	half	PDT
18542	2013	7	a	a	DT
18542	2013	8	carrot	carrot	NN
18542	2013	9	sliced	slice	VBN
18542	2013	10	,	,	,
18542	2013	11	two	two	CD
18542	2013	12	tablespoonfuls	tablespoonful	NNS
18542	2013	13	of	of	IN
18542	2013	14	vinegar	vinegar	NN
18542	2013	15	,	,	,
18542	2013	16	a	a	DT
18542	2013	17	small	small	JJ
18542	2013	18	bunch	bunch	NN
18542	2013	19	of	of	IN
18542	2013	20	parsley	parsley	NN
18542	2013	21	,	,	,
18542	2013	22	a	a	DT
18542	2013	23	pinch	pinch	NN
18542	2013	24	[	[	-LRB-
18542	2013	25	Page	page	NN
18542	2013	26	192	192	CD
18542	2013	27	]	]	-RRB-
18542	2013	28	of	of	IN
18542	2013	29	powdered	powdered	JJ
18542	2013	30	sweet	sweet	JJ
18542	2013	31	herbs	herb	NNS
18542	2013	32	,	,	,
18542	2013	33	and	and	CC
18542	2013	34	two	two	CD
18542	2013	35	tablespoonfuls	tablespoonful	NNS
18542	2013	36	of	of	IN
18542	2013	37	salt	salt	NN
18542	2013	38	.	.	.
18542	2014	1	Simmer	simmer	NN
18542	2014	2	until	until	IN
18542	2014	3	done	do	VBN
18542	2014	4	,	,	,
18542	2014	5	drain	drain	VB
18542	2014	6	,	,	,
18542	2014	7	and	and	CC
18542	2014	8	serve	serve	VB
18542	2014	9	with	with	IN
18542	2014	10	melted	melted	JJ
18542	2014	11	butter	butter	NN
18542	2014	12	to	to	TO
18542	2014	13	which	which	WDT
18542	2014	14	a	a	DT
18542	2014	15	little	little	JJ
18542	2014	16	anchovy	anchovy	JJ
18542	2014	17	paste	paste	NN
18542	2014	18	has	have	VBZ
18542	2014	19	been	be	VBN
18542	2014	20	added	add	VBN
18542	2014	21	.	.	.
18542	2015	1	BOILED	BOILED	NNP
18542	2015	2	HALIBUT	HALIBUT	NNP
18542	2015	3	--	--	:
18542	2015	4	II	II	NNP
18542	2015	5	Rub	rub	VBP
18542	2015	6	the	the	DT
18542	2015	7	fish	fish	NN
18542	2015	8	with	with	IN
18542	2015	9	salt	salt	NN
18542	2015	10	,	,	,
18542	2015	11	sprinkle	sprinkle	VB
18542	2015	12	with	with	IN
18542	2015	13	lemon	lemon	NN
18542	2015	14	-	-	HYPH
18542	2015	15	juice	juice	NN
18542	2015	16	,	,	,
18542	2015	17	and	and	CC
18542	2015	18	keep	keep	VB
18542	2015	19	in	in	RP
18542	2015	20	a	a	DT
18542	2015	21	cool	cool	JJ
18542	2015	22	place	place	NN
18542	2015	23	for	for	IN
18542	2015	24	an	an	DT
18542	2015	25	hour	hour	NN
18542	2015	26	.	.	.
18542	2016	1	Cover	cover	VB
18542	2016	2	with	with	IN
18542	2016	3	cold	cold	JJ
18542	2016	4	water	water	NN
18542	2016	5	,	,	,
18542	2016	6	bring	bring	VB
18542	2016	7	quickly	quickly	RB
18542	2016	8	to	to	IN
18542	2016	9	the	the	DT
18542	2016	10	boil	boil	NN
18542	2016	11	,	,	,
18542	2016	12	and	and	CC
18542	2016	13	simmer	simmer	NN
18542	2016	14	until	until	IN
18542	2016	15	done	do	VBN
18542	2016	16	.	.	.
18542	2017	1	Serve	serve	VB
18542	2017	2	with	with	IN
18542	2017	3	Egg	Egg	NNP
18542	2017	4	Sauce	Sauce	NNP
18542	2017	5	.	.	.
18542	2018	1	BOILED	BOILED	NNP
18542	2018	2	HALIBUT	HALIBUT	NNP
18542	2018	3	STEAKS	STEAKS	NNP
18542	2018	4	AU	AU	NNP
18542	2018	5	GRATIN	GRATIN	NNP
18542	2018	6	Soak	Soak	NNP
18542	2018	7	the	the	DT
18542	2018	8	steaks	steak	NNS
18542	2018	9	in	in	IN
18542	2018	10	salted	salted	JJ
18542	2018	11	water	water	NN
18542	2018	12	for	for	IN
18542	2018	13	an	an	DT
18542	2018	14	hour	hour	NN
18542	2018	15	,	,	,
18542	2018	16	drain	drain	VBP
18542	2018	17	,	,	,
18542	2018	18	and	and	CC
18542	2018	19	sprinkle	sprinkle	VBP
18542	2018	20	with	with	IN
18542	2018	21	oil	oil	NN
18542	2018	22	and	and	CC
18542	2018	23	lemon	lemon	NN
18542	2018	24	-	-	HYPH
18542	2018	25	juice	juice	NN
18542	2018	26	.	.	.
18542	2019	1	Put	put	VB
18542	2019	2	into	into	IN
18542	2019	3	a	a	DT
18542	2019	4	covered	cover	VBN
18542	2019	5	baking	baking	NN
18542	2019	6	-	-	HYPH
18542	2019	7	pan	pan	NN
18542	2019	8	,	,	,
18542	2019	9	sprinkle	sprinkle	VB
18542	2019	10	with	with	IN
18542	2019	11	chopped	chopped	JJ
18542	2019	12	onion	onion	NN
18542	2019	13	and	and	CC
18542	2019	14	a	a	DT
18542	2019	15	tablespoonful	tablespoonful	NN
18542	2019	16	of	of	IN
18542	2019	17	melted	melted	JJ
18542	2019	18	butter	butter	NN
18542	2019	19	,	,	,
18542	2019	20	and	and	CC
18542	2019	21	add	add	VB
18542	2019	22	a	a	DT
18542	2019	23	cupful	cupful	NN
18542	2019	24	of	of	IN
18542	2019	25	boiling	boil	VBG
18542	2019	26	water	water	NN
18542	2019	27	.	.	.
18542	2020	1	Cover	cover	VB
18542	2020	2	and	and	CC
18542	2020	3	cook	cook	NN
18542	2020	4	until	until	IN
18542	2020	5	nearly	nearly	RB
18542	2020	6	done	do	VBN
18542	2020	7	,	,	,
18542	2020	8	then	then	RB
18542	2020	9	uncover	uncover	VB
18542	2020	10	,	,	,
18542	2020	11	sprinkle	sprinkle	VBP
18542	2020	12	with	with	IN
18542	2020	13	crumbs	crumb	NNS
18542	2020	14	,	,	,
18542	2020	15	dot	dot	NN
18542	2020	16	with	with	IN
18542	2020	17	butter	butter	NN
18542	2020	18	,	,	,
18542	2020	19	and	and	CC
18542	2020	20	bake	bake	VB
18542	2020	21	brown	brown	NNP
18542	2020	22	.	.	.
18542	2021	1	Serve	serve	VB
18542	2021	2	with	with	IN
18542	2021	3	Tartar	Tartar	NNP
18542	2021	4	Sauce	Sauce	NNP
18542	2021	5	.	.	.
18542	2022	1	BOILED	BOILED	NNP
18542	2022	2	HALIBUT	HALIBUT	NNP
18542	2022	3	STEAKS	steak	NNS
18542	2022	4	Cover	cover	VBP
18542	2022	5	the	the	DT
18542	2022	6	steaks	steak	NNS
18542	2022	7	with	with	IN
18542	2022	8	court	court	NN
18542	2022	9	bouillon	bouillon	NN
18542	2022	10	or	or	CC
18542	2022	11	hot	hot	JJ
18542	2022	12	water	water	NN
18542	2022	13	,	,	,
18542	2022	14	and	and	CC
18542	2022	15	add	add	VB
18542	2022	16	a	a	DT
18542	2022	17	slice	slice	NN
18542	2022	18	each	each	DT
18542	2022	19	of	of	IN
18542	2022	20	carrot	carrot	NN
18542	2022	21	,	,	,
18542	2022	22	onion	onion	NN
18542	2022	23	,	,	,
18542	2022	24	and	and	CC
18542	2022	25	celery	celery	NN
18542	2022	26	,	,	,
18542	2022	27	a	a	DT
18542	2022	28	bay	bay	NN
18542	2022	29	-	-	HYPH
18542	2022	30	leaf	leaf	NN
18542	2022	31	,	,	,
18542	2022	32	four	four	CD
18542	2022	33	cloves	clove	NNS
18542	2022	34	,	,	,
18542	2022	35	six	six	CD
18542	2022	36	peppercorns	peppercorn	NNS
18542	2022	37	,	,	,
18542	2022	38	and	and	CC
18542	2022	39	the	the	DT
18542	2022	40	juice	juice	NN
18542	2022	41	of	of	IN
18542	2022	42	half	half	PDT
18542	2022	43	a	a	DT
18542	2022	44	lemon	lemon	NN
18542	2022	45	.	.	.
18542	2023	1	Simmer	simmer	NN
18542	2023	2	until	until	IN
18542	2023	3	done	do	VBN
18542	2023	4	,	,	,
18542	2023	5	drain	drain	VB
18542	2023	6	and	and	CC
18542	2023	7	serve	serve	VB
18542	2023	8	with	with	IN
18542	2023	9	any	any	DT
18542	2023	10	preferred	preferred	JJ
18542	2023	11	sauce	sauce	NN
18542	2023	12	.	.	.
18542	2024	1	[	[	-LRB-
18542	2024	2	Page	page	NN
18542	2024	3	193	193	CD
18542	2024	4	]	]	-RRB-
18542	2024	5	BOILED	BOILED	NNP
18542	2024	6	HALIBUT	HALIBUT	NNP
18542	2024	7	À	À	NNP
18542	2024	8	LA	LA	NNP
18542	2024	9	BECHAMEL	BECHAMEL	NNP
18542	2024	10	Prepare	Prepare	NNP
18542	2024	11	Boiled	Boiled	NNP
18542	2024	12	Halibut	Halibut	NNP
18542	2024	13	according	accord	VBG
18542	2024	14	to	to	IN
18542	2024	15	directions	direction	NNS
18542	2024	16	previously	previously	RB
18542	2024	17	given	give	VBN
18542	2024	18	,	,	,
18542	2024	19	and	and	CC
18542	2024	20	serve	serve	VB
18542	2024	21	with	with	IN
18542	2024	22	Bechamel	Bechamel	NNP
18542	2024	23	Sauce	Sauce	NNP
18542	2024	24	,	,	,
18542	2024	25	seasoning	seasoning	NN
18542	2024	26	with	with	IN
18542	2024	27	salt	salt	NN
18542	2024	28	,	,	,
18542	2024	29	pepper	pepper	NN
18542	2024	30	,	,	,
18542	2024	31	and	and	CC
18542	2024	32	grated	grate	VBD
18542	2024	33	nutmeg	nutmeg	NNP
18542	2024	34	.	.	.
18542	2025	1	Add	add	VB
18542	2025	2	four	four	CD
18542	2025	3	tablespoonfuls	tablespoonful	NNS
18542	2025	4	of	of	IN
18542	2025	5	butter	butter	NN
18542	2025	6	and	and	CC
18542	2025	7	a	a	DT
18542	2025	8	pinch	pinch	NN
18542	2025	9	of	of	IN
18542	2025	10	sugar	sugar	NN
18542	2025	11	,	,	,
18542	2025	12	and	and	CC
18542	2025	13	strain	strain	VB
18542	2025	14	over	over	IN
18542	2025	15	the	the	DT
18542	2025	16	fish	fish	NN
18542	2025	17	.	.	.
18542	2026	1	BOILED	BOILED	NNP
18542	2026	2	HALIBUT	HALIBUT	NNP
18542	2026	3	WITH	with	IN
18542	2026	4	PARSLEY	PARSLEY	NNP
18542	2026	5	SAUCE	SAUCE	VBN
18542	2026	6	Boil	Boil	NNP
18542	2026	7	the	the	DT
18542	2026	8	halibut	halibut	NN
18542	2026	9	in	in	IN
18542	2026	10	salted	salt	VBN
18542	2026	11	and	and	CC
18542	2026	12	acidulated	acidulated	JJ
18542	2026	13	water	water	NN
18542	2026	14	.	.	.
18542	2027	1	For	for	IN
18542	2027	2	the	the	DT
18542	2027	3	sauce	sauce	NN
18542	2027	4	boil	boil	VBP
18542	2027	5	a	a	DT
18542	2027	6	cupful	cupful	NN
18542	2027	7	of	of	IN
18542	2027	8	chopped	chop	VBN
18542	2027	9	parsley	parsley	NN
18542	2027	10	for	for	IN
18542	2027	11	five	five	CD
18542	2027	12	minutes	minute	NNS
18542	2027	13	in	in	IN
18542	2027	14	a	a	DT
18542	2027	15	cupful	cupful	NN
18542	2027	16	of	of	IN
18542	2027	17	water	water	NN
18542	2027	18	.	.	.
18542	2028	1	Strain	strain	VB
18542	2028	2	the	the	DT
18542	2028	3	water	water	NN
18542	2028	4	through	through	IN
18542	2028	5	a	a	DT
18542	2028	6	sieve	sieve	NN
18542	2028	7	,	,	,
18542	2028	8	and	and	CC
18542	2028	9	thicken	thicken	VBN
18542	2028	10	with	with	IN
18542	2028	11	a	a	DT
18542	2028	12	tablespoonful	tablespoonful	NN
18542	2028	13	of	of	IN
18542	2028	14	butter	butter	NN
18542	2028	15	blended	blend	VBN
18542	2028	16	with	with	IN
18542	2028	17	a	a	DT
18542	2028	18	tablespoonful	tablespoonful	NN
18542	2028	19	of	of	IN
18542	2028	20	flour	flour	NN
18542	2028	21	.	.	.
18542	2029	1	Take	take	VB
18542	2029	2	from	from	IN
18542	2029	3	the	the	DT
18542	2029	4	fire	fire	NN
18542	2029	5	,	,	,
18542	2029	6	season	season	NN
18542	2029	7	with	with	IN
18542	2029	8	salt	salt	NN
18542	2029	9	,	,	,
18542	2029	10	pepper	pepper	NN
18542	2029	11	,	,	,
18542	2029	12	and	and	CC
18542	2029	13	grated	grate	VBD
18542	2029	14	nutmeg	nutmeg	NNP
18542	2029	15	,	,	,
18542	2029	16	add	add	VB
18542	2029	17	the	the	DT
18542	2029	18	yolks	yolk	NNS
18542	2029	19	of	of	IN
18542	2029	20	two	two	CD
18542	2029	21	eggs	egg	NNS
18542	2029	22	well	well	RB
18542	2029	23	beaten	beat	VBN
18542	2029	24	,	,	,
18542	2029	25	a	a	DT
18542	2029	26	little	little	RB
18542	2029	27	minced	mince	VBN
18542	2029	28	parsley	parsley	NN
18542	2029	29	,	,	,
18542	2029	30	two	two	CD
18542	2029	31	tablespoonfuls	tablespoonful	NNS
18542	2029	32	of	of	IN
18542	2029	33	butter	butter	NN
18542	2029	34	,	,	,
18542	2029	35	and	and	CC
18542	2029	36	a	a	DT
18542	2029	37	few	few	JJ
18542	2029	38	drops	drop	NNS
18542	2029	39	of	of	IN
18542	2029	40	lemon	lemon	NN
18542	2029	41	-	-	HYPH
18542	2029	42	juice	juice	NN
18542	2029	43	or	or	CC
18542	2029	44	vinegar	vinegar	NN
18542	2029	45	.	.	.
18542	2030	1	Strain	strain	VB
18542	2030	2	over	over	IN
18542	2030	3	the	the	DT
18542	2030	4	fish	fish	NN
18542	2030	5	and	and	CC
18542	2030	6	serve	serve	VB
18542	2030	7	.	.	.
18542	2031	1	CARBONADE	carbonade	NN
18542	2031	2	OF	of	IN
18542	2031	3	HALIBUT	HALIBUT	NNP
18542	2031	4	Skin	Skin	NNP
18542	2031	5	the	the	DT
18542	2031	6	halibut	halibut	NN
18542	2031	7	and	and	CC
18542	2031	8	cut	cut	VBD
18542	2031	9	into	into	IN
18542	2031	10	large	large	JJ
18542	2031	11	cubes	cube	NNS
18542	2031	12	.	.	.
18542	2032	1	Dip	dip	VB
18542	2032	2	into	into	IN
18542	2032	3	melted	melted	JJ
18542	2032	4	butter	butter	NN
18542	2032	5	,	,	,
18542	2032	6	seasoned	season	VBN
18542	2032	7	with	with	IN
18542	2032	8	salt	salt	NN
18542	2032	9	,	,	,
18542	2032	10	pepper	pepper	NN
18542	2032	11	,	,	,
18542	2032	12	and	and	CC
18542	2032	13	onion	onion	NN
18542	2032	14	-	-	HYPH
18542	2032	15	juice	juice	NN
18542	2032	16	,	,	,
18542	2032	17	then	then	RB
18542	2032	18	into	into	IN
18542	2032	19	beaten	beat	VBN
18542	2032	20	egg	egg	NN
18542	2032	21	,	,	,
18542	2032	22	then	then	RB
18542	2032	23	into	into	IN
18542	2032	24	crumbs	crumb	NNS
18542	2032	25	.	.	.
18542	2033	1	Put	put	VB
18542	2033	2	into	into	IN
18542	2033	3	a	a	DT
18542	2033	4	buttered	buttered	NN
18542	2033	5	[	[	-LRB-
18542	2033	6	Page	page	NN
18542	2033	7	194	194	CD
18542	2033	8	]	]	-RRB-
18542	2033	9	baking	baking	NN
18542	2033	10	-	-	HYPH
18542	2033	11	pan	pan	NN
18542	2033	12	,	,	,
18542	2033	13	spread	spread	VBD
18542	2033	14	with	with	IN
18542	2033	15	egg	egg	NN
18542	2033	16	and	and	CC
18542	2033	17	butter	butter	NN
18542	2033	18	,	,	,
18542	2033	19	and	and	CC
18542	2033	20	cook	cook	NN
18542	2033	21	in	in	IN
18542	2033	22	a	a	DT
18542	2033	23	hot	hot	JJ
18542	2033	24	oven	oven	NN
18542	2033	25	for	for	IN
18542	2033	26	twelve	twelve	CD
18542	2033	27	minutes	minute	NNS
18542	2033	28	.	.	.
18542	2034	1	Serve	serve	VB
18542	2034	2	with	with	IN
18542	2034	3	Hollandaise	Hollandaise	NNP
18542	2034	4	Sauce	Sauce	NNP
18542	2034	5	.	.	.
18542	2035	1	FRIED	FRIED	NNP
18542	2035	2	HALIBUT	HALIBUT	NNP
18542	2035	3	--	--	:
18542	2035	4	I	-PRON-	PRP
18542	2035	5	Cut	cut	VBP
18542	2035	6	into	into	IN
18542	2035	7	steaks	steak	NNS
18542	2035	8	,	,	,
18542	2035	9	and	and	CC
18542	2035	10	sauté	sauté	VB
18542	2035	11	in	in	IN
18542	2035	12	butter	butter	NN
18542	2035	13	in	in	IN
18542	2035	14	a	a	DT
18542	2035	15	frying	frying	JJ
18542	2035	16	-	-	HYPH
18542	2035	17	pan	pan	NN
18542	2035	18	,	,	,
18542	2035	19	or	or	CC
18542	2035	20	dip	dip	NN
18542	2035	21	in	in	IN
18542	2035	22	egg	egg	NN
18542	2035	23	and	and	CC
18542	2035	24	crumbs	crumb	NNS
18542	2035	25	and	and	CC
18542	2035	26	fry	fry	VB
18542	2035	27	in	in	IN
18542	2035	28	deep	deep	JJ
18542	2035	29	fat	fat	NN
18542	2035	30	.	.	.
18542	2036	1	FRIED	FRIED	NNP
18542	2036	2	HALIBUT	HALIBUT	NNP
18542	2036	3	--	--	:
18542	2036	4	II	II	NNP
18542	2036	5	Season	Season	NNP
18542	2036	6	halibut	halibut	NN
18542	2036	7	steaks	steak	VBZ
18542	2036	8	with	with	IN
18542	2036	9	salt	salt	NN
18542	2036	10	and	and	CC
18542	2036	11	pepper	pepper	NN
18542	2036	12	,	,	,
18542	2036	13	dredge	dredge	NN
18542	2036	14	with	with	IN
18542	2036	15	flour	flour	NN
18542	2036	16	,	,	,
18542	2036	17	and	and	CC
18542	2036	18	sauté	sauté	NN
18542	2036	19	in	in	IN
18542	2036	20	salt	salt	NN
18542	2036	21	pork	pork	NN
18542	2036	22	fat	fat	NN
18542	2036	23	.	.	.
18542	2037	1	Serve	serve	VB
18542	2037	2	the	the	DT
18542	2037	3	pork	pork	NN
18542	2037	4	with	with	IN
18542	2037	5	the	the	DT
18542	2037	6	fish	fish	NN
18542	2037	7	.	.	.
18542	2038	1	FRIED	FRIED	NNP
18542	2038	2	HALIBUT	HALIBUT	NNP
18542	2038	3	--	--	:
18542	2038	4	III	III	NNP
18542	2038	5	Soak	Soak	NNP
18542	2038	6	halibut	halibut	NN
18542	2038	7	steaks	steak	NNS
18542	2038	8	for	for	IN
18542	2038	9	an	an	DT
18542	2038	10	hour	hour	NN
18542	2038	11	in	in	IN
18542	2038	12	a	a	DT
18542	2038	13	marinade	marinade	NN
18542	2038	14	of	of	IN
18542	2038	15	oil	oil	NN
18542	2038	16	and	and	CC
18542	2038	17	vinegar	vinegar	NN
18542	2038	18	.	.	.
18542	2039	1	Drain	drain	NN
18542	2039	2	,	,	,
18542	2039	3	dredge	dredge	NN
18542	2039	4	with	with	IN
18542	2039	5	seasoned	season	VBN
18542	2039	6	flour	flour	NN
18542	2039	7	,	,	,
18542	2039	8	dip	dip	NN
18542	2039	9	in	in	IN
18542	2039	10	beaten	beat	VBN
18542	2039	11	egg	egg	NN
18542	2039	12	,	,	,
18542	2039	13	then	then	RB
18542	2039	14	in	in	IN
18542	2039	15	seasoned	seasoned	JJ
18542	2039	16	crumbs	crumb	NNS
18542	2039	17	.	.	.
18542	2040	1	Fry	fry	NN
18542	2040	2	in	in	IN
18542	2040	3	deep	deep	JJ
18542	2040	4	fat	fat	NN
18542	2040	5	.	.	.
18542	2041	1	[	[	-LRB-
18542	2041	2	Page	page	NN
18542	2041	3	195	195	CD
18542	2041	4	]	]	-RRB-
18542	2041	5	FRIED	FRIED	NNP
18542	2041	6	HALIBUT	HALIBUT	NNP
18542	2041	7	WITH	with	IN
18542	2041	8	TOMATO	tomato	NN
18542	2041	9	SAUCE	SAUCE	VBN
18542	2041	10	Remove	remove	VBP
18542	2041	11	the	the	DT
18542	2041	12	skin	skin	NN
18542	2041	13	and	and	CC
18542	2041	14	bones	bone	NNS
18542	2041	15	from	from	IN
18542	2041	16	small	small	JJ
18542	2041	17	halibut	halibut	NNP
18542	2041	18	steaks	steak	NNS
18542	2041	19	,	,	,
18542	2041	20	dip	dip	NN
18542	2041	21	in	in	IN
18542	2041	22	milk	milk	NN
18542	2041	23	,	,	,
18542	2041	24	roll	roll	NN
18542	2041	25	in	in	IN
18542	2041	26	seasoned	season	VBN
18542	2041	27	flour	flour	NN
18542	2041	28	,	,	,
18542	2041	29	and	and	CC
18542	2041	30	fry	fry	VB
18542	2041	31	light	light	NNP
18542	2041	32	brown	brown	NNP
18542	2041	33	.	.	.
18542	2042	1	Serve	serve	VB
18542	2042	2	with	with	IN
18542	2042	3	a	a	DT
18542	2042	4	sauce	sauce	NN
18542	2042	5	of	of	IN
18542	2042	6	stewed	stew	VBN
18542	2042	7	,	,	,
18542	2042	8	strained	strain	VBD
18542	2042	9	,	,	,
18542	2042	10	and	and	CC
18542	2042	11	seasoned	season	VBN
18542	2042	12	tomatoes	tomato	NNS
18542	2042	13	thickened	thicken	VBD
18542	2042	14	with	with	IN
18542	2042	15	butter	butter	NN
18542	2042	16	and	and	CC
18542	2042	17	flour	flour	NN
18542	2042	18	,	,	,
18542	2042	19	cooked	cook	VBN
18542	2042	20	together	together	RB
18542	2042	21	.	.	.
18542	2043	1	ESCALLOPED	ESCALLOPED	NNP
18542	2043	2	HALIBUT	HALIBUT	NNP
18542	2043	3	AU	AU	NNP
18542	2043	4	PARMESAN	PARMESAN	NNP
18542	2043	5	Cut	Cut	NNP
18542	2043	6	in	in	IN
18542	2043	7	thin	thin	JJ
18542	2043	8	slices	slice	NNS
18542	2043	9	four	four	CD
18542	2043	10	pounds	pound	NNS
18542	2043	11	of	of	IN
18542	2043	12	halibut	halibut	NNP
18542	2043	13	meat	meat	NNP
18542	2043	14	.	.	.
18542	2044	1	Put	put	VB
18542	2044	2	into	into	IN
18542	2044	3	a	a	DT
18542	2044	4	buttered	butter	VBN
18542	2044	5	pan	pan	NN
18542	2044	6	with	with	IN
18542	2044	7	salt	salt	NN
18542	2044	8	,	,	,
18542	2044	9	pepper	pepper	NN
18542	2044	10	,	,	,
18542	2044	11	grated	grate	VBD
18542	2044	12	nutmeg	nutmeg	NNS
18542	2044	13	,	,	,
18542	2044	14	and	and	CC
18542	2044	15	chopped	chop	VBD
18542	2044	16	onions	onion	NNS
18542	2044	17	to	to	TO
18542	2044	18	season	season	VB
18542	2044	19	.	.	.
18542	2045	1	Cover	cover	NN
18542	2045	2	,	,	,
18542	2045	3	cook	cook	VB
18542	2045	4	slowly	slowly	RB
18542	2045	5	,	,	,
18542	2045	6	and	and	CC
18542	2045	7	then	then	RB
18542	2045	8	drain	drain	VB
18542	2045	9	.	.	.
18542	2046	1	Cook	cook	VB
18542	2046	2	together	together	RB
18542	2046	3	two	two	CD
18542	2046	4	tablespoonfuls	tablespoonful	NNS
18542	2046	5	each	each	DT
18542	2046	6	of	of	IN
18542	2046	7	butter	butter	NN
18542	2046	8	and	and	CC
18542	2046	9	flour	flour	NN
18542	2046	10	,	,	,
18542	2046	11	add	add	VB
18542	2046	12	a	a	DT
18542	2046	13	quart	quart	NN
18542	2046	14	of	of	IN
18542	2046	15	milk	milk	NN
18542	2046	16	and	and	CC
18542	2046	17	cook	cook	NN
18542	2046	18	until	until	IN
18542	2046	19	thick	thick	JJ
18542	2046	20	,	,	,
18542	2046	21	stirring	stir	VBG
18542	2046	22	constantly	constantly	RB
18542	2046	23	.	.	.
18542	2047	1	Take	take	VB
18542	2047	2	from	from	IN
18542	2047	3	the	the	DT
18542	2047	4	fire	fire	NN
18542	2047	5	,	,	,
18542	2047	6	add	add	VB
18542	2047	7	the	the	DT
18542	2047	8	yolks	yolk	NNS
18542	2047	9	of	of	IN
18542	2047	10	four	four	CD
18542	2047	11	eggs	egg	NNS
18542	2047	12	well	well	RB
18542	2047	13	beaten	beat	VBN
18542	2047	14	and	and	CC
18542	2047	15	half	half	PDT
18542	2047	16	a	a	DT
18542	2047	17	cupful	cupful	NN
18542	2047	18	of	of	IN
18542	2047	19	grated	grate	VBN
18542	2047	20	cheese	cheese	NN
18542	2047	21	.	.	.
18542	2048	1	Put	put	VB
18542	2048	2	into	into	IN
18542	2048	3	a	a	DT
18542	2048	4	buttered	butter	VBN
18542	2048	5	baking	baking	NN
18542	2048	6	-	-	:
18542	2048	7	dish	dish	VB
18542	2048	8	a	a	DT
18542	2048	9	layer	layer	NN
18542	2048	10	of	of	IN
18542	2048	11	fish	fish	NN
18542	2048	12	,	,	,
18542	2048	13	cover	cover	VB
18542	2048	14	it	-PRON-	PRP
18542	2048	15	with	with	IN
18542	2048	16	sauce	sauce	NN
18542	2048	17	,	,	,
18542	2048	18	and	and	CC
18542	2048	19	repeat	repeat	VB
18542	2048	20	until	until	IN
18542	2048	21	the	the	DT
18542	2048	22	dish	dish	NN
18542	2048	23	is	be	VBZ
18542	2048	24	full	full	JJ
18542	2048	25	,	,	,
18542	2048	26	having	have	VBG
18542	2048	27	sauce	sauce	NN
18542	2048	28	on	on	IN
18542	2048	29	top	top	NN
18542	2048	30	.	.	.
18542	2049	1	Sprinkle	sprinkle	VB
18542	2049	2	thickly	thickly	RB
18542	2049	3	with	with	IN
18542	2049	4	crumbs	crumb	NNS
18542	2049	5	and	and	CC
18542	2049	6	grated	grate	VBN
18542	2049	7	cheese	cheese	NN
18542	2049	8	,	,	,
18542	2049	9	dot	dot	NN
18542	2049	10	with	with	IN
18542	2049	11	butter	butter	NN
18542	2049	12	,	,	,
18542	2049	13	and	and	CC
18542	2049	14	bake	bake	VB
18542	2049	15	in	in	RP
18542	2049	16	a	a	DT
18542	2049	17	moderate	moderate	JJ
18542	2049	18	oven	oven	NN
18542	2049	19	.	.	.
18542	2050	1	BREADED	BREADED	NNP
18542	2050	2	HALIBUT	HALIBUT	NNP
18542	2050	3	STEAKS	STEAKS	NNP
18542	2050	4	Dip	Dip	NNP
18542	2050	5	halibut	halibut	RB
18542	2050	6	steaks	steak	VBZ
18542	2050	7	into	into	IN
18542	2050	8	egg	egg	NN
18542	2050	9	and	and	CC
18542	2050	10	bread	bread	NN
18542	2050	11	crumbs	crumb	NNS
18542	2050	12	,	,	,
18542	2050	13	and	and	CC
18542	2050	14	broil	broil	VB
18542	2050	15	on	on	RP
18542	2050	16	a	a	DT
18542	2050	17	buttered	butter	VBN
18542	2050	18	gridiron	gridiron	NN
18542	2050	19	,	,	,
18542	2050	20	basting	baste	VBG
18542	2050	21	with	with	IN
18542	2050	22	melted	melted	JJ
18542	2050	23	butter	butter	NN
18542	2050	24	or	or	CC
18542	2050	25	olive	olive	NN
18542	2050	26	-	-	HYPH
18542	2050	27	oil	oil	NN
18542	2050	28	.	.	.
18542	2051	1	HALIBUT	HALIBUT	NNP
18542	2051	2	TIMBALES	TIMBALES	NNP
18542	2051	3	Chop	Chop	NNP
18542	2051	4	fine	fine	VBP
18542	2051	5	a	a	DT
18542	2051	6	slice	slice	NN
18542	2051	7	of	of	IN
18542	2051	8	raw	raw	NNP
18542	2051	9	halibut	halibut	NNP
18542	2051	10	,	,	,
18542	2051	11	and	and	CC
18542	2051	12	rub	rub	VB
18542	2051	13	it	-PRON-	PRP
18542	2051	14	through	through	IN
18542	2051	15	a	a	DT
18542	2051	16	sieve	sieve	NN
18542	2051	17	.	.	.
18542	2052	1	Season	season	NN
18542	2052	2	one	one	CD
18542	2052	3	cupful	cupful	NN
18542	2052	4	of	of	IN
18542	2052	5	the	the	DT
18542	2052	6	pulp	pulp	NN
18542	2052	7	with	with	IN
18542	2052	8	salt	salt	NN
18542	2052	9	,	,	,
18542	2052	10	red	red	JJ
18542	2052	11	pepper	pepper	NN
18542	2052	12	,	,	,
18542	2052	13	and	and	CC
18542	2052	14	onion	onion	NN
18542	2052	15	-	-	HYPH
18542	2052	16	juice	juice	NN
18542	2052	17	,	,	,
18542	2052	18	then	then	RB
18542	2052	19	add	add	VB
18542	2052	20	gradually	gradually	RB
18542	2052	21	the	the	DT
18542	2052	22	stiffly	stiffly	NN
18542	2052	23	beaten	beat	VBN
18542	2052	24	whites	white	NNS
18542	2052	25	of	of	IN
18542	2052	26	four	four	CD
18542	2052	27	eggs	egg	NNS
18542	2052	28	,	,	,
18542	2052	29	and	and	CC
18542	2052	30	one	one	CD
18542	2052	31	cupful	cupful	NN
18542	2052	32	of	of	IN
18542	2052	33	whipped	whip	VBN
18542	2052	34	cream	cream	NN
18542	2052	35	.	.	.
18542	2053	1	Fill	Fill	NNP
18542	2053	2	buttered	butter	VBD
18542	2053	3	timbale	timbale	JJ
18542	2053	4	moulds	mould	NNS
18542	2053	5	,	,	,
18542	2053	6	cover	cover	VB
18542	2053	7	[	[	-LRB-
18542	2053	8	Page	page	NN
18542	2053	9	196	196	CD
18542	2053	10	]	]	-RRB-
18542	2053	11	with	with	IN
18542	2053	12	buttered	butter	VBN
18542	2053	13	paper	paper	NN
18542	2053	14	,	,	,
18542	2053	15	and	and	CC
18542	2053	16	bake	bake	VB
18542	2053	17	for	for	IN
18542	2053	18	fifteen	fifteen	CD
18542	2053	19	minutes	minute	NNS
18542	2053	20	in	in	IN
18542	2053	21	a	a	DT
18542	2053	22	pan	pan	NN
18542	2053	23	of	of	IN
18542	2053	24	hot	hot	JJ
18542	2053	25	water	water	NN
18542	2053	26	.	.	.
18542	2054	1	Turn	turn	VB
18542	2054	2	out	out	RP
18542	2054	3	and	and	CC
18542	2054	4	serve	serve	VB
18542	2054	5	with	with	IN
18542	2054	6	any	any	DT
18542	2054	7	preferred	preferred	JJ
18542	2054	8	sauce	sauce	NN
18542	2054	9	.	.	.
18542	2055	1	HALIBUT	HALIBUT	NNP
18542	2055	2	à	à	NNP
18542	2055	3	LA	LA	NNP
18542	2055	4	POULETTE	POULETTE	NNP
18542	2055	5	Melt	Melt	NNP
18542	2055	6	one	one	CD
18542	2055	7	fourth	fourth	NN
18542	2055	8	of	of	IN
18542	2055	9	a	a	DT
18542	2055	10	cupful	cupful	NN
18542	2055	11	of	of	IN
18542	2055	12	butter	butter	NN
18542	2055	13	,	,	,
18542	2055	14	and	and	CC
18542	2055	15	season	season	VB
18542	2055	16	it	-PRON-	PRP
18542	2055	17	with	with	IN
18542	2055	18	salt	salt	NN
18542	2055	19	,	,	,
18542	2055	20	pepper	pepper	NN
18542	2055	21	,	,	,
18542	2055	22	grated	grate	VBD
18542	2055	23	onion	onion	NN
18542	2055	24	,	,	,
18542	2055	25	and	and	CC
18542	2055	26	lemon	lemon	NN
18542	2055	27	-	-	HYPH
18542	2055	28	juice	juice	NN
18542	2055	29	.	.	.
18542	2056	1	Dip	dip	VB
18542	2056	2	prepared	prepared	JJ
18542	2056	3	fillets	fillet	NNS
18542	2056	4	of	of	IN
18542	2056	5	halibut	halibut	NN
18542	2056	6	into	into	IN
18542	2056	7	it	-PRON-	PRP
18542	2056	8	,	,	,
18542	2056	9	roll	roll	VB
18542	2056	10	up	up	RP
18542	2056	11	,	,	,
18542	2056	12	and	and	CC
18542	2056	13	fasten	fasten	RB
18542	2056	14	with	with	IN
18542	2056	15	a	a	DT
18542	2056	16	wooden	wooden	JJ
18542	2056	17	toothpick	toothpick	NN
18542	2056	18	.	.	.
18542	2057	1	Dredge	dredge	NN
18542	2057	2	with	with	IN
18542	2057	3	flour	flour	NN
18542	2057	4	and	and	CC
18542	2057	5	bake	bake	NN
18542	2057	6	,	,	,
18542	2057	7	basting	baste	VBG
18542	2057	8	with	with	IN
18542	2057	9	melted	melted	JJ
18542	2057	10	butter	butter	NN
18542	2057	11	.	.	.
18542	2058	1	Arrange	arrange	VB
18542	2058	2	on	on	IN
18542	2058	3	a	a	DT
18542	2058	4	platter	platter	NN
18542	2058	5	,	,	,
18542	2058	6	pour	pour	VBP
18542	2058	7	over	over	IN
18542	2058	8	a	a	DT
18542	2058	9	Cream	Cream	NNP
18542	2058	10	Sauce	Sauce	NNP
18542	2058	11	and	and	CC
18542	2058	12	sprinkle	sprinkle	VB
18542	2058	13	thickly	thickly	RB
18542	2058	14	with	with	IN
18542	2058	15	chopped	chop	VBN
18542	2058	16	hard	hard	RB
18542	2058	17	-	-	HYPH
18542	2058	18	boiled	boil	VBN
18542	2058	19	eggs	egg	NNS
18542	2058	20	.	.	.
18542	2059	1	[	[	-LRB-
18542	2059	2	Page	page	NN
18542	2059	3	197	197	CD
18542	2059	4	]	]	-RRB-
18542	2059	5	TWENTY	TWENTY	NNP
18542	2059	6	-	-	HYPH
18542	2059	7	FIVE	five	CD
18542	2059	8	WAYS	ways	NN
18542	2059	9	TO	to	IN
18542	2059	10	COOK	COOK	NNP
18542	2059	11	HERRING	herre	VBG
18542	2059	12	STEWED	STEWED	NNP
18542	2059	13	HERRING	herre	VBG
18542	2059	14	Clean	clean	JJ
18542	2059	15	the	the	DT
18542	2059	16	fish	fish	NN
18542	2059	17	and	and	CC
18542	2059	18	cut	cut	VBD
18542	2059	19	off	off	RP
18542	2059	20	the	the	DT
18542	2059	21	heads	head	NNS
18542	2059	22	.	.	.
18542	2060	1	Pack	pack	NN
18542	2060	2	in	in	IN
18542	2060	3	layers	layer	NNS
18542	2060	4	in	in	IN
18542	2060	5	an	an	DT
18542	2060	6	earthen	earthen	JJ
18542	2060	7	pot	pot	NN
18542	2060	8	,	,	,
18542	2060	9	and	and	CC
18542	2060	10	sprinkle	sprinkle	VB
18542	2060	11	salt	salt	NN
18542	2060	12	and	and	CC
18542	2060	13	pepper	pepper	NN
18542	2060	14	over	over	IN
18542	2060	15	each	each	DT
18542	2060	16	layer	layer	NN
18542	2060	17	.	.	.
18542	2061	1	Chop	chop	NN
18542	2061	2	together	together	RB
18542	2061	3	carrots	carrot	NNS
18542	2061	4	and	and	CC
18542	2061	5	onions	onion	NNS
18542	2061	6	,	,	,
18542	2061	7	enough	enough	RB
18542	2061	8	to	to	TO
18542	2061	9	cover	cover	VB
18542	2061	10	the	the	DT
18542	2061	11	fish	fish	NN
18542	2061	12	,	,	,
18542	2061	13	and	and	CC
18542	2061	14	fry	fry	VB
18542	2061	15	in	in	IN
18542	2061	16	butter	butter	NN
18542	2061	17	with	with	IN
18542	2061	18	parsley	parsley	NN
18542	2061	19	,	,	,
18542	2061	20	a	a	DT
18542	2061	21	few	few	JJ
18542	2061	22	peppercorns	peppercorn	NNS
18542	2061	23	,	,	,
18542	2061	24	and	and	CC
18542	2061	25	a	a	DT
18542	2061	26	minced	mince	VBN
18542	2061	27	clove	clove	NN
18542	2061	28	of	of	IN
18542	2061	29	garlic	garlic	NN
18542	2061	30	.	.	.
18542	2062	1	Pour	pour	VB
18542	2062	2	over	over	IN
18542	2062	3	the	the	DT
18542	2062	4	vegetables	vegetable	NNS
18542	2062	5	enough	enough	JJ
18542	2062	6	white	white	JJ
18542	2062	7	wine	wine	NN
18542	2062	8	to	to	TO
18542	2062	9	cover	cover	VB
18542	2062	10	the	the	DT
18542	2062	11	fish	fish	NN
18542	2062	12	,	,	,
18542	2062	13	and	and	CC
18542	2062	14	bring	bring	VB
18542	2062	15	to	to	IN
18542	2062	16	the	the	DT
18542	2062	17	boil	boil	NN
18542	2062	18	.	.	.
18542	2063	1	Simmer	simmer	NN
18542	2063	2	for	for	IN
18542	2063	3	half	half	PDT
18542	2063	4	an	an	DT
18542	2063	5	hour	hour	NN
18542	2063	6	,	,	,
18542	2063	7	then	then	RB
18542	2063	8	strain	strain	VB
18542	2063	9	over	over	IN
18542	2063	10	the	the	DT
18542	2063	11	fish	fish	NN
18542	2063	12	and	and	CC
18542	2063	13	cook	cook	VB
18542	2063	14	over	over	IN
18542	2063	15	a	a	DT
18542	2063	16	slow	slow	JJ
18542	2063	17	fire	fire	NN
18542	2063	18	until	until	IN
18542	2063	19	done	do	VBN
18542	2063	20	.	.	.
18542	2064	1	MATELOTE	MATELOTE	NNS
18542	2064	2	OF	of	IN
18542	2064	3	HERRING	HERRING	NNP
18542	2064	4	Cut	Cut	NNP
18542	2064	5	off	off	IN
18542	2064	6	the	the	DT
18542	2064	7	heads	head	NNS
18542	2064	8	and	and	CC
18542	2064	9	tails	tail	NNS
18542	2064	10	and	and	CC
18542	2064	11	divide	divide	VB
18542	2064	12	each	each	DT
18542	2064	13	herring	herre	VBG
18542	2064	14	lengthwise	lengthwise	RB
18542	2064	15	into	into	IN
18542	2064	16	two	two	CD
18542	2064	17	fillets	fillet	NNS
18542	2064	18	.	.	.
18542	2065	1	Put	put	VB
18542	2065	2	a	a	DT
18542	2065	3	small	small	JJ
18542	2065	4	amount	amount	NN
18542	2065	5	of	of	IN
18542	2065	6	butter	butter	NN
18542	2065	7	into	into	IN
18542	2065	8	a	a	DT
18542	2065	9	frying	frying	JJ
18542	2065	10	-	-	HYPH
18542	2065	11	pan	pan	NN
18542	2065	12	and	and	CC
18542	2065	13	add	add	VB
18542	2065	14	enough	enough	JJ
18542	2065	15	flour	flour	NN
18542	2065	16	to	to	TO
18542	2065	17	absorb	absorb	VB
18542	2065	18	nearly	nearly	RB
18542	2065	19	all	all	DT
18542	2065	20	of	of	IN
18542	2065	21	it	-PRON-	PRP
18542	2065	22	,	,	,
18542	2065	23	then	then	RB
18542	2065	24	add	add	VB
18542	2065	25	a	a	DT
18542	2065	26	little	little	JJ
18542	2065	27	chopped	chop	VBN
18542	2065	28	parsley	parsley	NN
18542	2065	29	and	and	CC
18542	2065	30	a	a	DT
18542	2065	31	few	few	JJ
18542	2065	32	chopped	chop	VBN
18542	2065	33	shallots	shallot	NNS
18542	2065	34	.	.	.
18542	2066	1	Lay	lay	VB
18542	2066	2	the	the	DT
18542	2066	3	fish	fish	NN
18542	2066	4	in	in	IN
18542	2066	5	the	the	DT
18542	2066	6	pan	pan	NN
18542	2066	7	,	,	,
18542	2066	8	add	add	VB
18542	2066	9	enough	enough	JJ
18542	2066	10	red	red	JJ
18542	2066	11	wine	wine	NN
18542	2066	12	to	to	TO
18542	2066	13	cover	cover	VB
18542	2066	14	,	,	,
18542	2066	15	and	and	CC
18542	2066	16	cook	cook	VB
18542	2066	17	over	over	RP
18542	2066	18	[	[	-LRB-
18542	2066	19	Page	Page	NNP
18542	2066	20	198	198	CD
18542	2066	21	]	]	-RRB-
18542	2066	22	a	a	DT
18542	2066	23	hot	hot	JJ
18542	2066	24	fire	fire	NN
18542	2066	25	.	.	.
18542	2067	1	Garnish	garnish	VB
18542	2067	2	with	with	IN
18542	2067	3	small	small	JJ
18542	2067	4	onions	onion	NNS
18542	2067	5	fried	fry	VBN
18542	2067	6	in	in	IN
18542	2067	7	butter	butter	NN
18542	2067	8	and	and	CC
18542	2067	9	sugar	sugar	NN
18542	2067	10	,	,	,
18542	2067	11	and	and	CC
18542	2067	12	sautéd	sautéd	NN
18542	2067	13	mushrooms	mushroom	NNS
18542	2067	14	.	.	.
18542	2068	1	BROILED	broiled	NN
18542	2068	2	HERRING	HERRING	NNP
18542	2068	3	Clean	Clean	NNP
18542	2068	4	and	and	CC
18542	2068	5	split	split	VBD
18542	2068	6	the	the	DT
18542	2068	7	fish	fish	NN
18542	2068	8	.	.	.
18542	2069	1	Let	let	VB
18542	2069	2	stand	stand	VB
18542	2069	3	for	for	IN
18542	2069	4	an	an	DT
18542	2069	5	hour	hour	NN
18542	2069	6	in	in	IN
18542	2069	7	olive	olive	NN
18542	2069	8	-	-	HYPH
18542	2069	9	oil	oil	NN
18542	2069	10	,	,	,
18542	2069	11	seasoned	season	VBN
18542	2069	12	with	with	IN
18542	2069	13	minced	mince	VBN
18542	2069	14	parsley	parsley	NNP
18542	2069	15	.	.	.
18542	2070	1	Broil	Broil	NNP
18542	2070	2	over	over	IN
18542	2070	3	a	a	DT
18542	2070	4	slow	slow	JJ
18542	2070	5	fire	fire	NN
18542	2070	6	and	and	CC
18542	2070	7	serve	serve	VB
18542	2070	8	with	with	IN
18542	2070	9	melted	melted	JJ
18542	2070	10	butter	butter	NN
18542	2070	11	,	,	,
18542	2070	12	lemon	lemon	NN
18542	2070	13	-	-	HYPH
18542	2070	14	juice	juice	NN
18542	2070	15	and	and	CC
18542	2070	16	minced	mince	VBD
18542	2070	17	parsley	parsley	NNP
18542	2070	18	.	.	.
18542	2071	1	BROILED	broiled	NN
18542	2071	2	HERRING	herre	VBG
18542	2071	3	WITH	with	IN
18542	2071	4	MUSTARD	mustard	NN
18542	2071	5	SAUCE	SAUCE	VBN
18542	2071	6	Clean	clean	JJ
18542	2071	7	and	and	CC
18542	2071	8	cut	cut	VBD
18542	2071	9	off	off	RP
18542	2071	10	the	the	DT
18542	2071	11	heads	head	NNS
18542	2071	12	of	of	IN
18542	2071	13	the	the	DT
18542	2071	14	fish	fish	NN
18542	2071	15	,	,	,
18542	2071	16	but	but	CC
18542	2071	17	do	do	VBP
18542	2071	18	not	not	RB
18542	2071	19	split	split	VB
18542	2071	20	.	.	.
18542	2072	1	Dip	dip	VB
18542	2072	2	in	in	IN
18542	2072	3	seasoned	seasoned	JJ
18542	2072	4	oil	oil	NN
18542	2072	5	and	and	CC
18542	2072	6	let	let	VBD
18542	2072	7	stand	stand	VB
18542	2072	8	for	for	IN
18542	2072	9	an	an	DT
18542	2072	10	hour	hour	NN
18542	2072	11	.	.	.
18542	2073	1	Broil	Broil	NNP
18542	2073	2	over	over	IN
18542	2073	3	a	a	DT
18542	2073	4	slow	slow	JJ
18542	2073	5	fire	fire	NN
18542	2073	6	.	.	.
18542	2074	1	Mix	mix	VB
18542	2074	2	together	together	RB
18542	2074	3	one	one	CD
18542	2074	4	teaspoonful	teaspoonful	NN
18542	2074	5	of	of	IN
18542	2074	6	flour	flour	NN
18542	2074	7	and	and	CC
18542	2074	8	one	one	CD
18542	2074	9	tablespoonful	tablespoonful	NN
18542	2074	10	of	of	IN
18542	2074	11	mustard	mustard	NN
18542	2074	12	.	.	.
18542	2075	1	Add	add	VB
18542	2075	2	one	one	CD
18542	2075	3	cupful	cupful	NN
18542	2075	4	of	of	IN
18542	2075	5	white	white	JJ
18542	2075	6	stock	stock	NN
18542	2075	7	and	and	CC
18542	2075	8	bring	bring	VB
18542	2075	9	to	to	IN
18542	2075	10	the	the	DT
18542	2075	11	boil	boil	NN
18542	2075	12	.	.	.
18542	2076	1	Add	add	VB
18542	2076	2	one	one	CD
18542	2076	3	tablespoonful	tablespoonful	NN
18542	2076	4	of	of	IN
18542	2076	5	butter	butter	NN
18542	2076	6	,	,	,
18542	2076	7	a	a	DT
18542	2076	8	teaspoonful	teaspoonful	NN
18542	2076	9	of	of	IN
18542	2076	10	minced	mince	VBN
18542	2076	11	parsley	parsley	NN
18542	2076	12	,	,	,
18542	2076	13	and	and	CC
18542	2076	14	pepper	pepper	NN
18542	2076	15	and	and	CC
18542	2076	16	salt	salt	NN
18542	2076	17	to	to	IN
18542	2076	18	taste	taste	NN
18542	2076	19	.	.	.
18542	2077	1	Pour	pour	VB
18542	2077	2	over	over	IN
18542	2077	3	the	the	DT
18542	2077	4	fish	fish	NN
18542	2077	5	and	and	CC
18542	2077	6	serve	serve	VB
18542	2077	7	.	.	.
18542	2078	1	BROILED	BROILED	NNP
18542	2078	2	SMOKED	SMOKED	NNP
18542	2078	3	HERRING	HERRING	NNP
18542	2078	4	Put	Put	NNP
18542	2078	5	the	the	DT
18542	2078	6	cleaned	clean	VBN
18542	2078	7	herring	herre	VBG
18542	2078	8	into	into	IN
18542	2078	9	a	a	DT
18542	2078	10	bowl	bowl	NN
18542	2078	11	,	,	,
18542	2078	12	cover	cover	VB
18542	2078	13	with	with	IN
18542	2078	14	boiling	boiling	NN
18542	2078	15	water	water	NN
18542	2078	16	,	,	,
18542	2078	17	let	let	VBD
18542	2078	18	stand	stand	VB
18542	2078	19	for	for	IN
18542	2078	20	ten	ten	CD
18542	2078	21	minutes	minute	NNS
18542	2078	22	,	,	,
18542	2078	23	skin	skin	NN
18542	2078	24	,	,	,
18542	2078	25	wipe	wipe	NN
18542	2078	26	dry	dry	JJ
18542	2078	27	,	,	,
18542	2078	28	broil	broil	NNP
18542	2078	29	,	,	,
18542	2078	30	and	and	CC
18542	2078	31	serve	serve	VB
18542	2078	32	with	with	IN
18542	2078	33	melted	melted	JJ
18542	2078	34	butter	butter	NN
18542	2078	35	.	.	.
18542	2079	1	[	[	-LRB-
18542	2079	2	Page	page	NN
18542	2079	3	199	199	CD
18542	2079	4	]	]	-RRB-
18542	2079	5	BROILED	broiled	NN
18542	2079	6	HERRING	herring	NN
18542	2079	7	WITH	with	IN
18542	2079	8	CREAM	cream	NN
18542	2079	9	SAUCE	SAUCE	VBN
18542	2079	10	Soak	Soak	NNP
18542	2079	11	for	for	IN
18542	2079	12	an	an	DT
18542	2079	13	hour	hour	NN
18542	2079	14	in	in	IN
18542	2079	15	a	a	DT
18542	2079	16	marinade	marinade	NN
18542	2079	17	of	of	IN
18542	2079	18	oil	oil	NN
18542	2079	19	and	and	CC
18542	2079	20	lemon	lemon	NN
18542	2079	21	-	-	HYPH
18542	2079	22	juice	juice	NN
18542	2079	23	,	,	,
18542	2079	24	seasoned	season	VBN
18542	2079	25	with	with	IN
18542	2079	26	salt	salt	NN
18542	2079	27	and	and	CC
18542	2079	28	pepper	pepper	NN
18542	2079	29	.	.	.
18542	2080	1	Broil	Broil	NNP
18542	2080	2	and	and	CC
18542	2080	3	serve	serve	VB
18542	2080	4	with	with	IN
18542	2080	5	a	a	DT
18542	2080	6	Cream	Cream	NNP
18542	2080	7	Sauce	Sauce	NNP
18542	2080	8	.	.	.
18542	2081	1	Add	add	VB
18542	2081	2	to	to	IN
18542	2081	3	the	the	DT
18542	2081	4	sauce	sauce	NN
18542	2081	5	a	a	DT
18542	2081	6	teaspoonful	teaspoonful	NN
18542	2081	7	of	of	IN
18542	2081	8	minced	mince	VBN
18542	2081	9	parsley	parsley	NNP
18542	2081	10	,	,	,
18542	2081	11	and	and	CC
18542	2081	12	a	a	DT
18542	2081	13	few	few	JJ
18542	2081	14	drops	drop	NNS
18542	2081	15	of	of	IN
18542	2081	16	vinegar	vinegar	NN
18542	2081	17	.	.	.
18542	2082	1	FRIED	FRIED	NNP
18542	2082	2	HERRING	HERRING	NNP
18542	2082	3	--	--	:
18542	2082	4	I	-PRON-	PRP
18542	2082	5	Clean	clean	VBP
18542	2082	6	and	and	CC
18542	2082	7	cut	cut	VBD
18542	2082	8	up	up	RP
18542	2082	9	the	the	DT
18542	2082	10	fish	fish	NN
18542	2082	11	,	,	,
18542	2082	12	dip	dip	NN
18542	2082	13	in	in	IN
18542	2082	14	milk	milk	NN
18542	2082	15	,	,	,
18542	2082	16	roll	roll	NN
18542	2082	17	in	in	IN
18542	2082	18	flour	flour	NN
18542	2082	19	and	and	CC
18542	2082	20	fry	fry	NN
18542	2082	21	in	in	IN
18542	2082	22	hot	hot	JJ
18542	2082	23	fat	fat	NN
18542	2082	24	.	.	.
18542	2083	1	Serve	serve	VB
18542	2083	2	with	with	IN
18542	2083	3	a	a	DT
18542	2083	4	Cream	Cream	NNP
18542	2083	5	Sauce	Sauce	NNP
18542	2083	6	,	,	,
18542	2083	7	to	to	IN
18542	2083	8	which	which	WDT
18542	2083	9	four	four	CD
18542	2083	10	tablespoonfuls	tablespoonful	NNS
18542	2083	11	of	of	IN
18542	2083	12	prepared	prepared	JJ
18542	2083	13	mustard	mustard	NN
18542	2083	14	have	have	VBP
18542	2083	15	been	be	VBN
18542	2083	16	added	add	VBN
18542	2083	17	.	.	.
18542	2084	1	FRIED	FRIED	NNP
18542	2084	2	HERRING	HERRING	NNP
18542	2084	3	--	--	:
18542	2084	4	II	II	NNP
18542	2084	5	Clean	clean	JJ
18542	2084	6	and	and	CC
18542	2084	7	cut	cut	VBD
18542	2084	8	up	up	RP
18542	2084	9	the	the	DT
18542	2084	10	fish	fish	NN
18542	2084	11	,	,	,
18542	2084	12	dredge	dredge	VB
18542	2084	13	with	with	IN
18542	2084	14	salt	salt	NN
18542	2084	15	,	,	,
18542	2084	16	pepper	pepper	NN
18542	2084	17	,	,	,
18542	2084	18	and	and	CC
18542	2084	19	flour	flour	NN
18542	2084	20	,	,	,
18542	2084	21	and	and	CC
18542	2084	22	put	put	VBD
18542	2084	23	into	into	IN
18542	2084	24	a	a	DT
18542	2084	25	frying	frying	JJ
18542	2084	26	-	-	HYPH
18542	2084	27	pan	pan	NN
18542	2084	28	with	with	IN
18542	2084	29	hot	hot	JJ
18542	2084	30	lard	lard	NN
18542	2084	31	.	.	.
18542	2085	1	FRIED	FRIED	NNP
18542	2085	2	HERRING	HERRING	NNP
18542	2085	3	--	--	:
18542	2085	4	III	iii	CD
18542	2085	5	Remove	remove	VB
18542	2085	6	the	the	DT
18542	2085	7	head	head	NN
18542	2085	8	and	and	CC
18542	2085	9	tail	tail	NN
18542	2085	10	,	,	,
18542	2085	11	clean	clean	JJ
18542	2085	12	,	,	,
18542	2085	13	gash	gash	VB
18542	2085	14	down	down	RP
18542	2085	15	to	to	IN
18542	2085	16	the	the	DT
18542	2085	17	bone	bone	NN
18542	2085	18	,	,	,
18542	2085	19	roll	roll	VB
18542	2085	20	in	in	RP
18542	2085	21	corn	corn	NN
18542	2085	22	-	-	HYPH
18542	2085	23	meal	meal	NN
18542	2085	24	,	,	,
18542	2085	25	and	and	CC
18542	2085	26	fry	fry	VB
18542	2085	27	in	in	IN
18542	2085	28	salt	salt	NN
18542	2085	29	pork	pork	NN
18542	2085	30	fat	fat	NN
18542	2085	31	.	.	.
18542	2086	1	Garnish	garnish	VB
18542	2086	2	with	with	IN
18542	2086	3	lemon	lemon	NN
18542	2086	4	and	and	CC
18542	2086	5	parsley	parsley	NN
18542	2086	6	.	.	.
18542	2087	1	HERRING	HERRING	NNP
18542	2087	2	À	À	NNP
18542	2087	3	LA	LA	NNP
18542	2087	4	NORMANDY	NORMANDY	NNP
18542	2087	5	Chop	Chop	NNP
18542	2087	6	a	a	DT
18542	2087	7	large	large	JJ
18542	2087	8	onion	onion	NN
18542	2087	9	fine	fine	NN
18542	2087	10	and	and	CC
18542	2087	11	fry	fry	VB
18542	2087	12	it	-PRON-	PRP
18542	2087	13	.	.	.
18542	2088	1	When	when	WRB
18542	2088	2	brown	brown	NNP
18542	2088	3	,	,	,
18542	2088	4	fry	fry	VB
18542	2088	5	half	half	PDT
18542	2088	6	a	a	DT
18542	2088	7	dozen	dozen	NN
18542	2088	8	prepared	prepare	VBN
18542	2088	9	herrings	herring	NNS
18542	2088	10	in	in	IN
18542	2088	11	the	the	DT
18542	2088	12	same	same	JJ
18542	2088	13	fat	fat	NN
18542	2088	14	.	.	.
18542	2089	1	When	when	WRB
18542	2089	2	brown	brown	JJ
18542	2089	3	add	add	VBP
18542	2089	4	salt	salt	NN
18542	2089	5	,	,	,
18542	2089	6	pepper	pepper	NN
18542	2089	7	,	,	,
18542	2089	8	[	[	-LRB-
18542	2089	9	Page	page	NN
18542	2089	10	200	200	CD
18542	2089	11	]	]	-RRB-
18542	2089	12	and	and	CC
18542	2089	13	two	two	CD
18542	2089	14	tablespoonfuls	tablespoonful	NNS
18542	2089	15	of	of	IN
18542	2089	16	vinegar	vinegar	NN
18542	2089	17	.	.	.
18542	2090	1	Bring	bring	VB
18542	2090	2	to	to	IN
18542	2090	3	the	the	DT
18542	2090	4	boil	boil	NN
18542	2090	5	and	and	CC
18542	2090	6	pour	pour	VB
18542	2090	7	over	over	IN
18542	2090	8	the	the	DT
18542	2090	9	herring	herring	NN
18542	2090	10	.	.	.
18542	2091	1	Serve	serve	VB
18542	2091	2	with	with	IN
18542	2091	3	mustard	mustard	NN
18542	2091	4	.	.	.
18542	2092	1	SMOKED	SMOKED	NNP
18542	2092	2	HERRING	HERRING	NNP
18542	2092	3	À	À	NNP
18542	2092	4	LA	LA	NNP
18542	2092	5	MARINE	MARINE	NNP
18542	2092	6	Cut	Cut	NNP
18542	2092	7	off	off	RP
18542	2092	8	the	the	DT
18542	2092	9	heads	head	NNS
18542	2092	10	of	of	IN
18542	2092	11	smoked	smoke	VBN
18542	2092	12	herrings	herring	NNS
18542	2092	13	and	and	CC
18542	2092	14	put	put	VBD
18542	2092	15	the	the	DT
18542	2092	16	rest	rest	NN
18542	2092	17	in	in	IN
18542	2092	18	a	a	DT
18542	2092	19	bowl	bowl	NN
18542	2092	20	.	.	.
18542	2093	1	Cover	cover	VB
18542	2093	2	with	with	IN
18542	2093	3	hot	hot	JJ
18542	2093	4	water	water	NN
18542	2093	5	and	and	CC
18542	2093	6	soak	soak	VB
18542	2093	7	for	for	IN
18542	2093	8	two	two	CD
18542	2093	9	hours	hour	NNS
18542	2093	10	.	.	.
18542	2094	1	Take	take	VB
18542	2094	2	them	-PRON-	PRP
18542	2094	3	out	out	RP
18542	2094	4	,	,	,
18542	2094	5	skin	skin	NN
18542	2094	6	,	,	,
18542	2094	7	bone	bone	NN
18542	2094	8	,	,	,
18542	2094	9	and	and	CC
18542	2094	10	soak	soak	VB
18542	2094	11	for	for	IN
18542	2094	12	two	two	CD
18542	2094	13	weeks	week	NNS
18542	2094	14	in	in	IN
18542	2094	15	enough	enough	JJ
18542	2094	16	oil	oil	NN
18542	2094	17	to	to	TO
18542	2094	18	cover	cover	VB
18542	2094	19	,	,	,
18542	2094	20	with	with	IN
18542	2094	21	sliced	sliced	JJ
18542	2094	22	onions	onion	NNS
18542	2094	23	,	,	,
18542	2094	24	pepper	pepper	NN
18542	2094	25	-	-	HYPH
18542	2094	26	corns	corn	NNS
18542	2094	27	,	,	,
18542	2094	28	and	and	CC
18542	2094	29	bay	bay	NN
18542	2094	30	-	-	HYPH
18542	2094	31	leaves	leave	NNS
18542	2094	32	.	.	.
18542	2095	1	Keep	keep	VB
18542	2095	2	in	in	IN
18542	2095	3	a	a	DT
18542	2095	4	cool	cool	JJ
18542	2095	5	place	place	NN
18542	2095	6	.	.	.
18542	2096	1	BOILED	BOILED	NNP
18542	2096	2	HERRING	HERRING	NNP
18542	2096	3	Clean	clean	JJ
18542	2096	4	the	the	DT
18542	2096	5	fish	fish	NN
18542	2096	6	thoroughly	thoroughly	RB
18542	2096	7	,	,	,
18542	2096	8	and	and	CC
18542	2096	9	rub	rub	VB
18542	2096	10	with	with	IN
18542	2096	11	salt	salt	NN
18542	2096	12	and	and	CC
18542	2096	13	vinegar	vinegar	NN
18542	2096	14	.	.	.
18542	2097	1	Skewer	skewer	VB
18542	2097	2	their	-PRON-	PRP$
18542	2097	3	tails	tail	NNS
18542	2097	4	in	in	IN
18542	2097	5	their	-PRON-	PRP$
18542	2097	6	mouths	mouth	NNS
18542	2097	7	and	and	CC
18542	2097	8	boil	boil	VB
18542	2097	9	for	for	IN
18542	2097	10	ten	ten	CD
18542	2097	11	or	or	CC
18542	2097	12	twelve	twelve	CD
18542	2097	13	minutes	minute	NNS
18542	2097	14	.	.	.
18542	2098	1	Drain	drain	VB
18542	2098	2	and	and	CC
18542	2098	3	serve	serve	VB
18542	2098	4	with	with	IN
18542	2098	5	melted	melted	JJ
18542	2098	6	butter	butter	NN
18542	2098	7	and	and	CC
18542	2098	8	parsley	parsley	NN
18542	2098	9	.	.	.
18542	2099	1	HERRING	HERRING	NNP
18542	2099	2	RELISH	RELISH	NNP
18542	2099	3	Soak	Soak	NNP
18542	2099	4	six	six	CD
18542	2099	5	Holland	Holland	NNP
18542	2099	6	herrings	herring	NNS
18542	2099	7	over	over	IN
18542	2099	8	night	night	NN
18542	2099	9	.	.	.
18542	2100	1	Remove	remove	VB
18542	2100	2	the	the	DT
18542	2100	3	backbones	backbone	NNS
18542	2100	4	,	,	,
18542	2100	5	cut	cut	VBN
18542	2100	6	up	up	RP
18542	2100	7	into	into	IN
18542	2100	8	inch	inch	NN
18542	2100	9	pieces	piece	NNS
18542	2100	10	,	,	,
18542	2100	11	and	and	CC
18542	2100	12	add	add	VB
18542	2100	13	three	three	CD
18542	2100	14	onions	onion	NNS
18542	2100	15	sliced	slice	VBN
18542	2100	16	thin	thin	RB
18542	2100	17	.	.	.
18542	2101	1	Cover	cover	VB
18542	2101	2	with	with	IN
18542	2101	3	vinegar	vinegar	NN
18542	2101	4	and	and	CC
18542	2101	5	serve	serve	VB
18542	2101	6	the	the	DT
18542	2101	7	next	next	JJ
18542	2101	8	day	day	NN
18542	2101	9	.	.	.
18542	2102	1	HERRING	HERRING	NNP
18542	2102	2	SALAD	SALAD	NNP
18542	2102	3	Soak	Soak	NNP
18542	2102	4	four	four	CD
18542	2102	5	salt	salt	NN
18542	2102	6	herrings	herring	NNS
18542	2102	7	in	in	IN
18542	2102	8	water	water	NN
18542	2102	9	over	over	IN
18542	2102	10	night	night	NN
18542	2102	11	.	.	.
18542	2103	1	[	[	-LRB-
18542	2103	2	Page	page	NN
18542	2103	3	201	201	CD
18542	2103	4	]	]	-RRB-
18542	2103	5	Drain	drain	NN
18542	2103	6	and	and	CC
18542	2103	7	chop	chop	NN
18542	2103	8	fine	fine	NN
18542	2103	9	.	.	.
18542	2104	1	Mix	mix	VB
18542	2104	2	with	with	IN
18542	2104	3	four	four	CD
18542	2104	4	boiled	boil	VBN
18542	2104	5	beets	beet	NNS
18542	2104	6	,	,	,
18542	2104	7	three	three	CD
18542	2104	8	heads	head	NNS
18542	2104	9	of	of	IN
18542	2104	10	celery	celery	JJ
18542	2104	11	boiled	boil	VBN
18542	2104	12	,	,	,
18542	2104	13	four	four	CD
18542	2104	14	peeled	peel	VBD
18542	2104	15	sour	sour	JJ
18542	2104	16	apples	apple	NNS
18542	2104	17	,	,	,
18542	2104	18	two	two	CD
18542	2104	19	onions	onion	NNS
18542	2104	20	,	,	,
18542	2104	21	three	three	CD
18542	2104	22	pickles	pickle	NNS
18542	2104	23	,	,	,
18542	2104	24	and	and	CC
18542	2104	25	two	two	CD
18542	2104	26	pounds	pound	NNS
18542	2104	27	of	of	IN
18542	2104	28	lean	lean	JJ
18542	2104	29	roast	roast	NN
18542	2104	30	veal	veal	NN
18542	2104	31	.	.	.
18542	2105	1	Chop	chop	VB
18542	2105	2	very	very	RB
18542	2105	3	fine	fine	JJ
18542	2105	4	,	,	,
18542	2105	5	season	season	NN
18542	2105	6	with	with	IN
18542	2105	7	salt	salt	NN
18542	2105	8	and	and	CC
18542	2105	9	pepper	pepper	NN
18542	2105	10	,	,	,
18542	2105	11	and	and	CC
18542	2105	12	pour	pour	VB
18542	2105	13	over	over	IN
18542	2105	14	enough	enough	JJ
18542	2105	15	oil	oil	NN
18542	2105	16	to	to	TO
18542	2105	17	moisten	moisten	VB
18542	2105	18	,	,	,
18542	2105	19	and	and	CC
18542	2105	20	enough	enough	JJ
18542	2105	21	vinegar	vinegar	NN
18542	2105	22	to	to	TO
18542	2105	23	suit	suit	VB
18542	2105	24	the	the	DT
18542	2105	25	taste	taste	NN
18542	2105	26	.	.	.
18542	2106	1	Serve	serve	VB
18542	2106	2	very	very	RB
18542	2106	3	cold	cold	JJ
18542	2106	4	with	with	IN
18542	2106	5	a	a	DT
18542	2106	6	garnish	garnish	NN
18542	2106	7	of	of	IN
18542	2106	8	hard	hard	RB
18542	2106	9	-	-	HYPH
18542	2106	10	boiled	boil	VBN
18542	2106	11	eggs	egg	NNS
18542	2106	12	.	.	.
18542	2107	1	HERRING	HERRING	NNP
18542	2107	2	SALAD	SALAD	NNP
18542	2107	3	À	À	NNP
18542	2107	4	LA	LA	NNP
18542	2107	5	BRENOISE	BRENOISE	NNP
18542	2107	6	Peel	Peel	NNP
18542	2107	7	and	and	CC
18542	2107	8	cut	cut	VB
18542	2107	9	into	into	IN
18542	2107	10	dice	dice	NNS
18542	2107	11	a	a	DT
18542	2107	12	quart	quart	NN
18542	2107	13	of	of	IN
18542	2107	14	cold	cold	JJ
18542	2107	15	boiled	boil	VBN
18542	2107	16	potatoes	potato	NNS
18542	2107	17	,	,	,
18542	2107	18	four	four	CD
18542	2107	19	peeled	peel	VBD
18542	2107	20	and	and	CC
18542	2107	21	cored	core	VBN
18542	2107	22	sour	sour	JJ
18542	2107	23	apples	apple	NNS
18542	2107	24	,	,	,
18542	2107	25	the	the	DT
18542	2107	26	fillets	fillet	NNS
18542	2107	27	of	of	IN
18542	2107	28	four	four	CD
18542	2107	29	salt	salt	NN
18542	2107	30	herrings	herring	NNS
18542	2107	31	,	,	,
18542	2107	32	a	a	DT
18542	2107	33	cucumber	cucumber	NN
18542	2107	34	pickle	pickle	NN
18542	2107	35	and	and	CC
18542	2107	36	two	two	CD
18542	2107	37	boiled	boil	VBN
18542	2107	38	beets	beet	NNS
18542	2107	39	.	.	.
18542	2108	1	Add	add	VB
18542	2108	2	salt	salt	NN
18542	2108	3	,	,	,
18542	2108	4	pepper	pepper	NN
18542	2108	5	,	,	,
18542	2108	6	chopped	chop	VBD
18542	2108	7	onion	onion	NN
18542	2108	8	,	,	,
18542	2108	9	vinegar	vinegar	NN
18542	2108	10	,	,	,
18542	2108	11	mustard	mustard	NN
18542	2108	12	and	and	CC
18542	2108	13	Mayonnaise	Mayonnaise	NNP
18542	2108	14	dressing	dress	VBG
18542	2108	15	.	.	.
18542	2109	1	Sprinkle	sprinkle	VB
18542	2109	2	with	with	IN
18542	2109	3	minced	mince	VBN
18542	2109	4	parsley	parsley	NN
18542	2109	5	before	before	IN
18542	2109	6	serving	serve	VBG
18542	2109	7	.	.	.
18542	2110	1	SWEDISH	swedish	JJ
18542	2110	2	HERRING	herring	NN
18542	2110	3	SALAD	SALAD	NNP
18542	2110	4	Soak	Soak	NNP
18542	2110	5	two	two	CD
18542	2110	6	salted	salt	VBD
18542	2110	7	Holland	Holland	NNP
18542	2110	8	herrings	herring	NNS
18542	2110	9	for	for	IN
18542	2110	10	twenty	twenty	CD
18542	2110	11	-	-	HYPH
18542	2110	12	four	four	CD
18542	2110	13	hours	hour	NNS
18542	2110	14	.	.	.
18542	2111	1	Remove	remove	VB
18542	2111	2	the	the	DT
18542	2111	3	bones	bone	NNS
18542	2111	4	and	and	CC
18542	2111	5	cut	cut	VBN
18542	2111	6	into	into	IN
18542	2111	7	dice	dice	NNS
18542	2111	8	.	.	.
18542	2112	1	Add	add	VB
18542	2112	2	an	an	DT
18542	2112	3	equal	equal	JJ
18542	2112	4	amount	amount	NN
18542	2112	5	of	of	IN
18542	2112	6	cooked	cook	VBN
18542	2112	7	meat	meat	NN
18542	2112	8	cut	cut	NN
18542	2112	9	into	into	IN
18542	2112	10	dice	dice	NN
18542	2112	11	and	and	CC
18542	2112	12	half	half	PDT
18542	2112	13	the	the	DT
18542	2112	14	quantity	quantity	NN
18542	2112	15	each	each	DT
18542	2112	16	of	of	IN
18542	2112	17	boiled	boil	VBN
18542	2112	18	potatoes	potato	NNS
18542	2112	19	,	,	,
18542	2112	20	sour	sour	JJ
18542	2112	21	apples	apple	NNS
18542	2112	22	,	,	,
18542	2112	23	and	and	CC
18542	2112	24	beets	beet	NNS
18542	2112	25	chopped	chop	VBD
18542	2112	26	fine	fine	RB
18542	2112	27	.	.	.
18542	2113	1	Chop	chop	VB
18542	2113	2	one	one	CD
18542	2113	3	tablespoonful	tablespoonful	NN
18542	2113	4	of	of	IN
18542	2113	5	capers	caper	NNS
18542	2113	6	and	and	CC
18542	2113	7	four	four	CD
18542	2113	8	hard	hard	RB
18542	2113	9	-	-	HYPH
18542	2113	10	boiled	boil	VBN
18542	2113	11	eggs	egg	NNS
18542	2113	12	.	.	.
18542	2114	1	Add	add	VB
18542	2114	2	to	to	IN
18542	2114	3	the	the	DT
18542	2114	4	salad	salad	NN
18542	2114	5	with	with	IN
18542	2114	6	three	three	CD
18542	2114	7	tablespoonfuls	tablespoonful	NNS
18542	2114	8	of	of	IN
18542	2114	9	cream	cream	NN
18542	2114	10	,	,	,
18542	2114	11	two	two	CD
18542	2114	12	of	of	IN
18542	2114	13	olive	olive	NN
18542	2114	14	-	-	HYPH
18542	2114	15	oil	oil	NN
18542	2114	16	,	,	,
18542	2114	17	two	two	CD
18542	2114	18	of	of	IN
18542	2114	19	vinegar	vinegar	NN
18542	2114	20	,	,	,
18542	2114	21	and	and	CC
18542	2114	22	pepper	pepper	NN
18542	2114	23	,	,	,
18542	2114	24	sugar	sugar	NN
18542	2114	25	,	,	,
18542	2114	26	and	and	CC
18542	2114	27	mustard	mustard	NN
18542	2114	28	to	to	TO
18542	2114	29	taste	taste	VB
18542	2114	30	.	.	.
18542	2115	1	Press	press	NN
18542	2115	2	in	in	IN
18542	2115	3	a	a	DT
18542	2115	4	mould	mould	NN
18542	2115	5	,	,	,
18542	2115	6	and	and	CC
18542	2115	7	serve	serve	VB
18542	2115	8	on	on	IN
18542	2115	9	platter	platter	NN
18542	2115	10	with	with	IN
18542	2115	11	a	a	DT
18542	2115	12	[	[	-LRB-
18542	2115	13	Page	page	NN
18542	2115	14	202	202	CD
18542	2115	15	]	]	-RRB-
18542	2115	16	garnish	garnish	NN
18542	2115	17	of	of	IN
18542	2115	18	parsley	parsley	NN
18542	2115	19	.	.	.
18542	2116	1	Serve	serve	VB
18542	2116	2	with	with	IN
18542	2116	3	the	the	DT
18542	2116	4	same	same	JJ
18542	2116	5	kind	kind	NN
18542	2116	6	of	of	IN
18542	2116	7	dressing	dressing	NN
18542	2116	8	that	that	WDT
18542	2116	9	was	be	VBD
18542	2116	10	mixed	mix	VBN
18542	2116	11	with	with	IN
18542	2116	12	the	the	DT
18542	2116	13	salad	salad	NN
18542	2116	14	.	.	.
18542	2117	1	SMOKED	SMOKED	NNP
18542	2117	2	HERRING	HERRING	NNP
18542	2117	3	SALAD	SALAD	NNP
18542	2117	4	Put	put	VB
18542	2117	5	the	the	DT
18542	2117	6	crisp	crisp	JJ
18542	2117	7	leaves	leave	NNS
18542	2117	8	of	of	IN
18542	2117	9	a	a	DT
18542	2117	10	head	head	NN
18542	2117	11	of	of	IN
18542	2117	12	lettuce	lettuce	NN
18542	2117	13	into	into	IN
18542	2117	14	a	a	DT
18542	2117	15	salad	salad	NN
18542	2117	16	bowl	bowl	NN
18542	2117	17	.	.	.
18542	2118	1	Skin	skin	NN
18542	2118	2	and	and	CC
18542	2118	3	remove	remove	VB
18542	2118	4	the	the	DT
18542	2118	5	bone	bone	NN
18542	2118	6	from	from	IN
18542	2118	7	two	two	CD
18542	2118	8	smoked	smoke	VBN
18542	2118	9	herrings	herring	NNS
18542	2118	10	,	,	,
18542	2118	11	chop	chop	VB
18542	2118	12	fine	fine	RB
18542	2118	13	and	and	CC
18542	2118	14	mix	mix	VB
18542	2118	15	with	with	IN
18542	2118	16	the	the	DT
18542	2118	17	lettuce	lettuce	NN
18542	2118	18	.	.	.
18542	2119	1	Pour	pour	VB
18542	2119	2	over	over	IN
18542	2119	3	a	a	DT
18542	2119	4	French	french	JJ
18542	2119	5	dressing	dressing	NN
18542	2119	6	to	to	TO
18542	2119	7	which	which	WDT
18542	2119	8	a	a	DT
18542	2119	9	chopped	chop	VBN
18542	2119	10	hard	hard	RB
18542	2119	11	-	-	HYPH
18542	2119	12	boiled	boil	VBN
18542	2119	13	egg	egg	NN
18542	2119	14	has	have	VBZ
18542	2119	15	been	be	VBN
18542	2119	16	added	add	VBN
18542	2119	17	.	.	.
18542	2120	1	PICKLED	PICKLED	NNP
18542	2120	2	HERRING	HERRING	NNP
18542	2120	3	Soak	Soak	NNP
18542	2120	4	in	in	IN
18542	2120	5	milk	milk	NN
18542	2120	6	and	and	CC
18542	2120	7	water	water	NN
18542	2120	8	over	over	IN
18542	2120	9	night	night	NN
18542	2120	10	.	.	.
18542	2121	1	Next	next	JJ
18542	2121	2	day	day	NN
18542	2121	3	put	put	VBD
18542	2121	4	the	the	DT
18542	2121	5	herring	herring	NN
18542	2121	6	into	into	IN
18542	2121	7	a	a	DT
18542	2121	8	stone	stone	NN
18542	2121	9	jar	jar	NN
18542	2121	10	with	with	IN
18542	2121	11	alternate	alternate	JJ
18542	2121	12	layers	layer	NNS
18542	2121	13	of	of	IN
18542	2121	14	sliced	sliced	JJ
18542	2121	15	onion	onion	NN
18542	2121	16	,	,	,
18542	2121	17	a	a	DT
18542	2121	18	few	few	JJ
18542	2121	19	slices	slice	NNS
18542	2121	20	of	of	IN
18542	2121	21	lemon	lemon	NN
18542	2121	22	,	,	,
18542	2121	23	a	a	DT
18542	2121	24	few	few	JJ
18542	2121	25	cloves	clove	NNS
18542	2121	26	,	,	,
18542	2121	27	bay	bay	NN
18542	2121	28	-	-	HYPH
18542	2121	29	leaves	leave	NNS
18542	2121	30	,	,	,
18542	2121	31	and	and	CC
18542	2121	32	whole	whole	JJ
18542	2121	33	peppers	pepper	NNS
18542	2121	34	,	,	,
18542	2121	35	and	and	CC
18542	2121	36	enough	enough	JJ
18542	2121	37	mustard	mustard	NN
18542	2121	38	seed	seed	NN
18542	2121	39	to	to	IN
18542	2121	40	season	season	NN
18542	2121	41	.	.	.
18542	2122	1	Rub	rub	VB
18542	2122	2	the	the	DT
18542	2122	3	roe	roe	NN
18542	2122	4	through	through	IN
18542	2122	5	a	a	DT
18542	2122	6	sieve	sieve	NN
18542	2122	7	,	,	,
18542	2122	8	add	add	VB
18542	2122	9	a	a	DT
18542	2122	10	tablespoonful	tablespoonful	NN
18542	2122	11	of	of	IN
18542	2122	12	brown	brown	JJ
18542	2122	13	sugar	sugar	NN
18542	2122	14	and	and	CC
18542	2122	15	add	add	VB
18542	2122	16	it	-PRON-	PRP
18542	2122	17	to	to	IN
18542	2122	18	the	the	DT
18542	2122	19	herring	herring	NN
18542	2122	20	.	.	.
18542	2123	1	Pour	pour	VB
18542	2123	2	over	over	IN
18542	2123	3	enough	enough	JJ
18542	2123	4	vinegar	vinegar	NN
18542	2123	5	to	to	TO
18542	2123	6	cover	cover	VB
18542	2123	7	the	the	DT
18542	2123	8	fish	fish	NN
18542	2123	9	and	and	CC
18542	2123	10	let	let	VB
18542	2123	11	stand	stand	VB
18542	2123	12	three	three	CD
18542	2123	13	or	or	CC
18542	2123	14	four	four	CD
18542	2123	15	days	day	NNS
18542	2123	16	before	before	IN
18542	2123	17	using	use	VBG
18542	2123	18	.	.	.
18542	2124	1	HERRING	HERRING	NNP
18542	2124	2	BALLS	BALLS	NNP
18542	2124	3	Parboil	Parboil	NNP
18542	2124	4	three	three	CD
18542	2124	5	red	red	JJ
18542	2124	6	herrings	herring	NNS
18542	2124	7	,	,	,
18542	2124	8	skin	skin	NN
18542	2124	9	,	,	,
18542	2124	10	and	and	CC
18542	2124	11	remove	remove	VB
18542	2124	12	the	the	DT
18542	2124	13	bones	bone	NNS
18542	2124	14	.	.	.
18542	2125	1	Add	add	VB
18542	2125	2	an	an	DT
18542	2125	3	equal	equal	JJ
18542	2125	4	quantity	quantity	NN
18542	2125	5	of	of	IN
18542	2125	6	baked	baked	JJ
18542	2125	7	potatoes	potato	NNS
18542	2125	8	,	,	,
18542	2125	9	skinned	skin	VBD
18542	2125	10	and	and	CC
18542	2125	11	mashed	mash	VBD
18542	2125	12	.	.	.
18542	2126	1	Make	make	VB
18542	2126	2	to	to	IN
18542	2126	3	a	a	DT
18542	2126	4	paste	paste	NN
18542	2126	5	with	with	IN
18542	2126	6	cream	cream	NN
18542	2126	7	and	and	CC
18542	2126	8	melted	melted	JJ
18542	2126	9	butter	butter	NN
18542	2126	10	,	,	,
18542	2126	11	season	season	NN
18542	2126	12	to	to	IN
18542	2126	13	[	[	-LRB-
18542	2126	14	Page	page	NN
18542	2126	15	203	203	CD
18542	2126	16	]	]	-RRB-
18542	2126	17	taste	taste	NN
18542	2126	18	,	,	,
18542	2126	19	and	and	CC
18542	2126	20	shape	shape	VB
18542	2126	21	into	into	IN
18542	2126	22	balls	ball	NNS
18542	2126	23	.	.	.
18542	2127	1	Dip	dip	VB
18542	2127	2	in	in	IN
18542	2127	3	egg	egg	NN
18542	2127	4	and	and	CC
18542	2127	5	crumbs	crumb	NNS
18542	2127	6	and	and	CC
18542	2127	7	fry	fry	VB
18542	2127	8	in	in	IN
18542	2127	9	deep	deep	JJ
18542	2127	10	fat	fat	NN
18542	2127	11	.	.	.
18542	2128	1	BAKED	BAKED	NNP
18542	2128	2	SMOKED	SMOKED	NNP
18542	2128	3	HERRING	HERRING	NNP
18542	2128	4	Wash	Wash	NNP
18542	2128	5	thoroughly	thoroughly	RB
18542	2128	6	,	,	,
18542	2128	7	wipe	wipe	NN
18542	2128	8	dry	dry	JJ
18542	2128	9	,	,	,
18542	2128	10	wrap	wrap	VB
18542	2128	11	in	in	IN
18542	2128	12	clean	clean	JJ
18542	2128	13	wet	wet	NNP
18542	2128	14	manilla	manilla	NNP
18542	2128	15	paper	paper	NN
18542	2128	16	,	,	,
18542	2128	17	and	and	CC
18542	2128	18	put	put	VBD
18542	2128	19	into	into	IN
18542	2128	20	a	a	DT
18542	2128	21	quick	quick	JJ
18542	2128	22	oven	oven	NN
18542	2128	23	for	for	IN
18542	2128	24	fifteen	fifteen	CD
18542	2128	25	minutes	minute	NNS
18542	2128	26	.	.	.
18542	2129	1	Served	serve	VBN
18542	2129	2	with	with	IN
18542	2129	3	sliced	slice	VBN
18542	2129	4	lemon	lemon	NN
18542	2129	5	.	.	.
18542	2130	1	BAKED	BAKED	NNP
18542	2130	2	FRESH	FRESH	NNP
18542	2130	3	HERRING	herre	VBG
18542	2130	4	Clean	clean	JJ
18542	2130	5	a	a	DT
18542	2130	6	dozen	dozen	NN
18542	2130	7	fresh	fresh	JJ
18542	2130	8	herrings	herring	NNS
18542	2130	9	,	,	,
18542	2130	10	removing	remove	VBG
18542	2130	11	the	the	DT
18542	2130	12	head	head	NN
18542	2130	13	and	and	CC
18542	2130	14	tail	tail	NN
18542	2130	15	.	.	.
18542	2131	1	Butter	butter	VB
18542	2131	2	a	a	DT
18542	2131	3	deep	deep	JJ
18542	2131	4	earthen	earthen	JJ
18542	2131	5	dish	dish	NN
18542	2131	6	,	,	,
18542	2131	7	put	put	VBN
18542	2131	8	in	in	RP
18542	2131	9	a	a	DT
18542	2131	10	layer	layer	NN
18542	2131	11	of	of	IN
18542	2131	12	fish	fish	NN
18542	2131	13	,	,	,
18542	2131	14	two	two	CD
18542	2131	15	slices	slice	NNS
18542	2131	16	of	of	IN
18542	2131	17	lemon	lemon	NN
18542	2131	18	,	,	,
18542	2131	19	and	and	CC
18542	2131	20	three	three	CD
18542	2131	21	or	or	CC
18542	2131	22	four	four	CD
18542	2131	23	slices	slice	NNS
18542	2131	24	of	of	IN
18542	2131	25	onion	onion	NN
18542	2131	26	.	.	.
18542	2132	1	Season	season	NN
18542	2132	2	with	with	IN
18542	2132	3	pepper	pepper	NN
18542	2132	4	and	and	CC
18542	2132	5	salt	salt	NN
18542	2132	6	and	and	CC
18542	2132	7	repeat	repeat	NN
18542	2132	8	until	until	IN
18542	2132	9	the	the	DT
18542	2132	10	dish	dish	NN
18542	2132	11	is	be	VBZ
18542	2132	12	full	full	JJ
18542	2132	13	,	,	,
18542	2132	14	cover	cover	VB
18542	2132	15	with	with	IN
18542	2132	16	vinegar	vinegar	NN
18542	2132	17	,	,	,
18542	2132	18	tie	tie	VB
18542	2132	19	a	a	DT
18542	2132	20	sheet	sheet	NN
18542	2132	21	of	of	IN
18542	2132	22	buttered	butter	VBN
18542	2132	23	brown	brown	JJ
18542	2132	24	paper	paper	NN
18542	2132	25	over	over	IN
18542	2132	26	the	the	DT
18542	2132	27	dish	dish	NN
18542	2132	28	,	,	,
18542	2132	29	and	and	CC
18542	2132	30	bake	bake	VB
18542	2132	31	in	in	RP
18542	2132	32	a	a	DT
18542	2132	33	slow	slow	JJ
18542	2132	34	oven	oven	NN
18542	2132	35	for	for	IN
18542	2132	36	six	six	CD
18542	2132	37	hours	hour	NNS
18542	2132	38	.	.	.
18542	2133	1	The	the	DT
18542	2133	2	bones	bone	NNS
18542	2133	3	will	will	MD
18542	2133	4	be	be	VB
18542	2133	5	dissolved	dissolve	VBN
18542	2133	6	.	.	.
18542	2134	1	MARINADE	marinade	NN
18542	2134	2	OF	of	IN
18542	2134	3	HERRING	HERRING	NNP
18542	2134	4	Soak	Soak	NNP
18542	2134	5	white	white	JJ
18542	2134	6	salted	salt	VBN
18542	2134	7	herrings	herring	NNS
18542	2134	8	for	for	IN
18542	2134	9	two	two	CD
18542	2134	10	hours	hour	NNS
18542	2134	11	in	in	IN
18542	2134	12	milk	milk	NN
18542	2134	13	to	to	TO
18542	2134	14	cover	cover	VB
18542	2134	15	.	.	.
18542	2135	1	Split	split	NN
18542	2135	2	,	,	,
18542	2135	3	remove	remove	VB
18542	2135	4	the	the	DT
18542	2135	5	bones	bone	NNS
18542	2135	6	,	,	,
18542	2135	7	and	and	CC
18542	2135	8	cut	cut	VB
18542	2135	9	each	each	DT
18542	2135	10	half	half	NN
18542	2135	11	into	into	IN
18542	2135	12	three	three	CD
18542	2135	13	pieces	piece	NNS
18542	2135	14	.	.	.
18542	2136	1	Pack	pack	NN
18542	2136	2	in	in	IN
18542	2136	3	layers	layer	NNS
18542	2136	4	in	in	IN
18542	2136	5	a	a	DT
18542	2136	6	deep	deep	JJ
18542	2136	7	jar	jar	NN
18542	2136	8	,	,	,
18542	2136	9	seasoning	seasoning	NN
18542	2136	10	between	between	IN
18542	2136	11	the	the	DT
18542	2136	12	layers	layer	NNS
18542	2136	13	with	with	IN
18542	2136	14	minced	mince	VBN
18542	2136	15	shallot	shallot	NN
18542	2136	16	,	,	,
18542	2136	17	pounded	pound	VBD
18542	2136	18	clove	clove	NN
18542	2136	19	and	and	CC
18542	2136	20	white	white	JJ
18542	2136	21	pepper	pepper	NN
18542	2136	22	.	.	.
18542	2137	1	Add	add	VB
18542	2137	2	here	here	RB
18542	2137	3	and	and	CC
18542	2137	4	there	there	RB
18542	2137	5	a	a	DT
18542	2137	6	bit	bit	NN
18542	2137	7	of	of	IN
18542	2137	8	bay	bay	NN
18542	2137	9	-	-	HYPH
18542	2137	10	leaf	leaf	NN
18542	2137	11	and	and	CC
18542	2137	12	a	a	DT
18542	2137	13	slice	slice	NN
18542	2137	14	of	of	IN
18542	2137	15	fresh	fresh	JJ
18542	2137	16	lemon	lemon	NN
18542	2137	17	with	with	IN
18542	2137	18	half	half	PDT
18542	2137	19	the	the	DT
18542	2137	20	rind	rind	NN
18542	2137	21	taken	take	VBN
18542	2137	22	off	off	RP
18542	2137	23	.	.	.
18542	2138	1	Use	use	VB
18542	2138	2	the	the	DT
18542	2138	3	roe	roe	NN
18542	2138	4	with	with	IN
18542	2138	5	the	the	DT
18542	2138	6	herring	herring	NN
18542	2138	7	.	.	.
18542	2139	1	Season	season	VB
18542	2139	2	the	the	DT
18542	2139	3	top	top	JJ
18542	2139	4	layer	layer	NN
18542	2139	5	,	,	,
18542	2139	6	cover	cover	VB
18542	2139	7	with	with	IN
18542	2139	8	[	[	-LRB-
18542	2139	9	Page	page	NN
18542	2139	10	204	204	CD
18542	2139	11	]	]	-RRB-
18542	2139	12	vinegar	vinegar	NN
18542	2139	13	,	,	,
18542	2139	14	add	add	VB
18542	2139	15	three	three	CD
18542	2139	16	tablespoonfuls	tablespoonful	NNS
18542	2139	17	of	of	IN
18542	2139	18	olive	olive	NN
18542	2139	19	-	-	HYPH
18542	2139	20	oil	oil	NN
18542	2139	21	,	,	,
18542	2139	22	and	and	CC
18542	2139	23	let	let	VB
18542	2139	24	stand	stand	VB
18542	2139	25	for	for	IN
18542	2139	26	two	two	CD
18542	2139	27	days	day	NNS
18542	2139	28	before	before	IN
18542	2139	29	using	use	VBG
18542	2139	30	.	.	.
18542	2140	1	ESCALLOPED	ESCALLOPED	NNP
18542	2140	2	HERRING	HERRING	NNP
18542	2140	3	Soak	Soak	NNP
18542	2140	4	four	four	CD
18542	2140	5	or	or	CC
18542	2140	6	five	five	CD
18542	2140	7	Norway	Norway	NNP
18542	2140	8	herrings	herring	NNS
18542	2140	9	over	over	IN
18542	2140	10	night	night	NN
18542	2140	11	.	.	.
18542	2141	1	Divide	divide	VB
18542	2141	2	the	the	DT
18542	2141	3	fish	fish	NN
18542	2141	4	down	down	IN
18542	2141	5	the	the	DT
18542	2141	6	back	back	NN
18542	2141	7	,	,	,
18542	2141	8	remove	remove	VB
18542	2141	9	the	the	DT
18542	2141	10	skin	skin	NN
18542	2141	11	and	and	CC
18542	2141	12	bones	bone	NNS
18542	2141	13	,	,	,
18542	2141	14	and	and	CC
18542	2141	15	cut	cut	VBN
18542	2141	16	into	into	IN
18542	2141	17	eight	eight	CD
18542	2141	18	squares	square	NNS
18542	2141	19	.	.	.
18542	2142	1	Arrange	arrange	NN
18542	2142	2	in	in	IN
18542	2142	3	a	a	DT
18542	2142	4	baking	baking	NN
18542	2142	5	-	-	HYPH
18542	2142	6	pan	pan	NN
18542	2142	7	with	with	IN
18542	2142	8	alternate	alternate	JJ
18542	2142	9	layers	layer	NNS
18542	2142	10	of	of	IN
18542	2142	11	cold	cold	JJ
18542	2142	12	boiled	boil	VBN
18542	2142	13	potatoes	potato	NNS
18542	2142	14	,	,	,
18542	2142	15	seasoning	season	VBG
18542	2142	16	each	each	DT
18542	2142	17	layer	layer	NN
18542	2142	18	with	with	IN
18542	2142	19	butter	butter	NN
18542	2142	20	and	and	CC
18542	2142	21	red	red	JJ
18542	2142	22	pepper	pepper	NN
18542	2142	23	.	.	.
18542	2143	1	Have	have	VBP
18542	2143	2	potatoes	potato	NNS
18542	2143	3	on	on	IN
18542	2143	4	top	top	NN
18542	2143	5	.	.	.
18542	2144	1	Pour	pour	VB
18542	2144	2	over	over	IN
18542	2144	3	three	three	CD
18542	2144	4	eggs	egg	NNS
18542	2144	5	beaten	beat	VBN
18542	2144	6	with	with	IN
18542	2144	7	three	three	CD
18542	2144	8	cupfuls	cupful	NNS
18542	2144	9	of	of	IN
18542	2144	10	milk	milk	NN
18542	2144	11	.	.	.
18542	2145	1	Cover	cover	VB
18542	2145	2	with	with	IN
18542	2145	3	crumbs	crumb	NNS
18542	2145	4	,	,	,
18542	2145	5	dot	dot	VBP
18542	2145	6	with	with	IN
18542	2145	7	butter	butter	NN
18542	2145	8	,	,	,
18542	2145	9	and	and	CC
18542	2145	10	bake	bake	VB
18542	2145	11	for	for	IN
18542	2145	12	forty	forty	CD
18542	2145	13	minutes	minute	NNS
18542	2145	14	.	.	.
18542	2146	1	GRILLED	GRILLED	NNP
18542	2146	2	SMOKED	SMOKED	NNP
18542	2146	3	HERRING	HERRING	NNP
18542	2146	4	Soak	Soak	NNP
18542	2146	5	over	over	IN
18542	2146	6	night	night	NN
18542	2146	7	and	and	CC
18542	2146	8	in	in	IN
18542	2146	9	the	the	DT
18542	2146	10	morning	morning	NN
18542	2146	11	cover	cover	NN
18542	2146	12	with	with	IN
18542	2146	13	hot	hot	JJ
18542	2146	14	water	water	NN
18542	2146	15	and	and	CC
18542	2146	16	let	let	VBD
18542	2146	17	stand	stand	VB
18542	2146	18	for	for	IN
18542	2146	19	half	half	PDT
18542	2146	20	an	an	DT
18542	2146	21	hour	hour	NN
18542	2146	22	.	.	.
18542	2147	1	Put	put	VB
18542	2147	2	into	into	IN
18542	2147	3	cold	cold	JJ
18542	2147	4	water	water	NN
18542	2147	5	for	for	IN
18542	2147	6	ten	ten	CD
18542	2147	7	minutes	minute	NNS
18542	2147	8	,	,	,
18542	2147	9	then	then	RB
18542	2147	10	wipe	wipe	NN
18542	2147	11	dry	dry	JJ
18542	2147	12	and	and	CC
18542	2147	13	broil	broil	NNP
18542	2147	14	.	.	.
18542	2148	1	Serve	serve	VB
18542	2148	2	with	with	IN
18542	2148	3	hot	hot	JJ
18542	2148	4	corn	corn	NN
18542	2148	5	bread	bread	NN
18542	2148	6	.	.	.
18542	2149	1	GRILLED	GRILLED	NNP
18542	2149	2	FRESH	FRESH	NNP
18542	2149	3	HERRING	HERRING	NNP
18542	2149	4	Dip	Dip	NNP
18542	2149	5	in	in	IN
18542	2149	6	seasoned	season	VBN
18542	2149	7	melted	melted	JJ
18542	2149	8	butter	butter	NN
18542	2149	9	,	,	,
18542	2149	10	then	then	RB
18542	2149	11	in	in	IN
18542	2149	12	crumbs	crumb	NNS
18542	2149	13	,	,	,
18542	2149	14	and	and	CC
18542	2149	15	broil	broil	NNP
18542	2149	16	carefully	carefully	RB
18542	2149	17	,	,	,
18542	2149	18	basting	baste	VBG
18542	2149	19	with	with	IN
18542	2149	20	melted	melted	JJ
18542	2149	21	butter	butter	NN
18542	2149	22	if	if	IN
18542	2149	23	required	require	VBN
18542	2149	24	.	.	.
18542	2150	1	Serve	serve	VB
18542	2150	2	with	with	IN
18542	2150	3	Maître	Maître	NNP
18542	2150	4	d'Hôtel	d'Hôtel	NNP
18542	2150	5	Sauce	Sauce	NNP
18542	2150	6	.	.	.
18542	2151	1	[	[	-LRB-
18542	2151	2	Page	page	NN
18542	2151	3	205	205	CD
18542	2151	4	]	]	-RRB-
18542	2151	5	NINE	nine	CD
18542	2151	6	WAYS	ways	NN
18542	2151	7	TO	to	IN
18542	2151	8	COOK	COOK	NNP
18542	2151	9	KINGFISH	KINGFISH	NNS
18542	2151	10	.	.	.
18542	2152	1	BOILED	BOILED	NNP
18542	2152	2	KINGFISH	KINGFISH	NNS
18542	2152	3	Clean	clean	VBP
18542	2152	4	the	the	DT
18542	2152	5	fish	fish	NN
18542	2152	6	and	and	CC
18542	2152	7	boil	boil	VB
18542	2152	8	with	with	IN
18542	2152	9	enough	enough	JJ
18542	2152	10	fish	fish	NN
18542	2152	11	stock	stock	NN
18542	2152	12	to	to	TO
18542	2152	13	cover	cover	VB
18542	2152	14	.	.	.
18542	2153	1	Drain	drain	VB
18542	2153	2	carefully	carefully	RB
18542	2153	3	,	,	,
18542	2153	4	garnish	garnish	VBP
18542	2153	5	with	with	IN
18542	2153	6	parsley	parsley	NN
18542	2153	7	,	,	,
18542	2153	8	and	and	CC
18542	2153	9	serve	serve	VB
18542	2153	10	with	with	IN
18542	2153	11	either	either	CC
18542	2153	12	Brown	Brown	NNP
18542	2153	13	or	or	CC
18542	2153	14	White	White	NNP
18542	2153	15	Sauce	Sauce	NNP
18542	2153	16	.	.	.
18542	2154	1	BOILED	BOILED	NNP
18542	2154	2	KINGFISH	KINGFISH	NNP
18542	2154	3	À	À	NNP
18542	2154	4	LA	LA	NNP
18542	2154	5	HOLLANDAISE	HOLLANDAISE	NNP
18542	2154	6	Scale	Scale	NNP
18542	2154	7	and	and	CC
18542	2154	8	clean	clean	VB
18542	2154	9	two	two	CD
18542	2154	10	large	large	JJ
18542	2154	11	kingfish	kingfish	NN
18542	2154	12	,	,	,
18542	2154	13	and	and	CC
18542	2154	14	boil	boil	VB
18542	2154	15	in	in	IN
18542	2154	16	salted	salted	JJ
18542	2154	17	and	and	CC
18542	2154	18	acidulated	acidulated	JJ
18542	2154	19	water	water	NN
18542	2154	20	,	,	,
18542	2154	21	with	with	IN
18542	2154	22	a	a	DT
18542	2154	23	bunch	bunch	NN
18542	2154	24	of	of	IN
18542	2154	25	parsley	parsley	NN
18542	2154	26	,	,	,
18542	2154	27	a	a	DT
18542	2154	28	slice	slice	NN
18542	2154	29	each	each	DT
18542	2154	30	of	of	IN
18542	2154	31	carrot	carrot	NN
18542	2154	32	and	and	CC
18542	2154	33	onion	onion	NN
18542	2154	34	,	,	,
18542	2154	35	and	and	CC
18542	2154	36	a	a	DT
18542	2154	37	pinch	pinch	NN
18542	2154	38	of	of	IN
18542	2154	39	powdered	powder	VBN
18542	2154	40	sweet	sweet	JJ
18542	2154	41	herbs	herb	NNS
18542	2154	42	.	.	.
18542	2155	1	Cover	cover	VB
18542	2155	2	with	with	IN
18542	2155	3	buttered	butter	VBN
18542	2155	4	paper	paper	NN
18542	2155	5	and	and	CC
18542	2155	6	simmer	simmer	NN
18542	2155	7	until	until	IN
18542	2155	8	done	do	VBN
18542	2155	9	.	.	.
18542	2156	1	Garnish	garnish	VB
18542	2156	2	with	with	IN
18542	2156	3	parsley	parsley	NN
18542	2156	4	and	and	CC
18542	2156	5	serve	serve	VB
18542	2156	6	with	with	IN
18542	2156	7	Hollandaise	Hollandaise	NNP
18542	2156	8	Sauce	Sauce	NNP
18542	2156	9	.	.	.
18542	2157	1	FRIED	FRIED	NNP
18542	2157	2	KINGFISH	KINGFISH	NNP
18542	2157	3	--	--	:
18542	2157	4	I	-PRON-	PRP
18542	2157	5	Cut	cut	VBP
18542	2157	6	the	the	DT
18542	2157	7	fish	fish	NN
18542	2157	8	into	into	IN
18542	2157	9	fillets	fillet	NNS
18542	2157	10	,	,	,
18542	2157	11	remove	remove	VB
18542	2157	12	the	the	DT
18542	2157	13	skin	skin	NN
18542	2157	14	,	,	,
18542	2157	15	season	season	NN
18542	2157	16	with	with	IN
18542	2157	17	salt	salt	NN
18542	2157	18	and	and	CC
18542	2157	19	pepper	pepper	NN
18542	2157	20	,	,	,
18542	2157	21	dredge	dredge	NN
18542	2157	22	with	with	IN
18542	2157	23	flour	flour	NN
18542	2157	24	,	,	,
18542	2157	25	dip	dip	NN
18542	2157	26	in	in	IN
18542	2157	27	beaten	beat	VBN
18542	2157	28	egg	egg	NN
18542	2157	29	,	,	,
18542	2157	30	then	then	RB
18542	2157	31	in	in	IN
18542	2157	32	bread	bread	NN
18542	2157	33	-	-	HYPH
18542	2157	34	crumbs	crumb	NNS
18542	2157	35	,	,	,
18542	2157	36	and	and	CC
18542	2157	37	fry	fry	VB
18542	2157	38	in	in	IN
18542	2157	39	deep	deep	JJ
18542	2157	40	fat	fat	NN
18542	2157	41	.	.	.
18542	2158	1	Serve	serve	VB
18542	2158	2	with	with	IN
18542	2158	3	any	any	DT
18542	2158	4	preferred	preferred	JJ
18542	2158	5	sauce	sauce	NN
18542	2158	6	.	.	.
18542	2159	1	[	[	-LRB-
18542	2159	2	Page	page	NN
18542	2159	3	206	206	CD
18542	2159	4	]	]	-RRB-
18542	2159	5	FRIED	FRIED	NNP
18542	2159	6	KING	KING	NNP
18542	2159	7	FISH	FISH	NNS
18542	2159	8	--	--	:
18542	2159	9	II	II	NNP
18542	2159	10	Prepare	prepare	VB
18542	2159	11	the	the	DT
18542	2159	12	fish	fish	NN
18542	2159	13	according	accord	VBG
18542	2159	14	to	to	IN
18542	2159	15	directions	direction	NNS
18542	2159	16	given	give	VBN
18542	2159	17	in	in	IN
18542	2159	18	the	the	DT
18542	2159	19	preceding	precede	VBG
18542	2159	20	recipe	recipe	NN
18542	2159	21	.	.	.
18542	2160	1	Cook	cook	VB
18542	2160	2	until	until	IN
18542	2160	3	firm	firm	NN
18542	2160	4	in	in	IN
18542	2160	5	melted	melted	JJ
18542	2160	6	butter	butter	NN
18542	2160	7	and	and	CC
18542	2160	8	lemon	lemon	NN
18542	2160	9	-	-	HYPH
18542	2160	10	juice	juice	NN
18542	2160	11	.	.	.
18542	2161	1	Drain	drain	NN
18542	2161	2	,	,	,
18542	2161	3	cool	cool	UH
18542	2161	4	,	,	,
18542	2161	5	dip	dip	NN
18542	2161	6	in	in	IN
18542	2161	7	batter	batter	NN
18542	2161	8	,	,	,
18542	2161	9	and	and	CC
18542	2161	10	fry	fry	VB
18542	2161	11	in	in	IN
18542	2161	12	deep	deep	JJ
18542	2161	13	fat	fat	NN
18542	2161	14	.	.	.
18542	2162	1	Serve	serve	VB
18542	2162	2	with	with	IN
18542	2162	3	any	any	DT
18542	2162	4	preferred	preferred	JJ
18542	2162	5	sauce	sauce	NN
18542	2162	6	.	.	.
18542	2163	1	FRIED	FRIED	NNP
18542	2163	2	KINGFISH	KINGFISH	NNP
18542	2163	3	--	--	:
18542	2163	4	III	iii	CD
18542	2163	5	Clean	clean	JJ
18542	2163	6	and	and	CC
18542	2163	7	fillet	fillet	VB
18542	2163	8	the	the	DT
18542	2163	9	fish	fish	NN
18542	2163	10	,	,	,
18542	2163	11	dip	dip	NN
18542	2163	12	in	in	IN
18542	2163	13	milk	milk	NN
18542	2163	14	,	,	,
18542	2163	15	roll	roll	NN
18542	2163	16	in	in	IN
18542	2163	17	flour	flour	NN
18542	2163	18	and	and	CC
18542	2163	19	fry	fry	NN
18542	2163	20	.	.	.
18542	2164	1	Drain	drain	NN
18542	2164	2	,	,	,
18542	2164	3	season	season	NN
18542	2164	4	,	,	,
18542	2164	5	garnish	garnish	VBP
18542	2164	6	with	with	IN
18542	2164	7	lemons	lemon	NNS
18542	2164	8	,	,	,
18542	2164	9	and	and	CC
18542	2164	10	serve	serve	VB
18542	2164	11	with	with	IN
18542	2164	12	Tomato	Tomato	NNP
18542	2164	13	Sauce	Sauce	NNP
18542	2164	14	.	.	.
18542	2165	1	BROILED	broiled	NN
18542	2165	2	KING	KING	NNP
18542	2165	3	FISH	FISH	NNS
18542	2165	4	Clean	clean	JJ
18542	2165	5	thoroughly	thoroughly	RB
18542	2165	6	,	,	,
18542	2165	7	wipe	wipe	NN
18542	2165	8	dry	dry	JJ
18542	2165	9	,	,	,
18542	2165	10	and	and	CC
18542	2165	11	slit	slit	VBD
18542	2165	12	down	down	RP
18542	2165	13	the	the	DT
18542	2165	14	back	back	NN
18542	2165	15	;	;	:
18542	2165	16	season	season	NN
18542	2165	17	with	with	IN
18542	2165	18	salt	salt	NN
18542	2165	19	and	and	CC
18542	2165	20	pepper	pepper	NN
18542	2165	21	and	and	CC
18542	2165	22	baste	baste	NN
18542	2165	23	with	with	IN
18542	2165	24	oil	oil	NN
18542	2165	25	before	before	IN
18542	2165	26	and	and	CC
18542	2165	27	during	during	IN
18542	2165	28	the	the	DT
18542	2165	29	broiling	broiling	NN
18542	2165	30	.	.	.
18542	2166	1	Serve	serve	VB
18542	2166	2	with	with	IN
18542	2166	3	melted	melted	JJ
18542	2166	4	butter	butter	NN
18542	2166	5	,	,	,
18542	2166	6	minced	mince	VBD
18542	2166	7	parsley	parsley	NNP
18542	2166	8	,	,	,
18542	2166	9	and	and	CC
18542	2166	10	lemon	lemon	NN
18542	2166	11	-	-	HYPH
18542	2166	12	juice	juice	NN
18542	2166	13	.	.	.
18542	2167	1	BAKED	BAKED	NNP
18542	2167	2	KING	KING	NNP
18542	2167	3	FISH	FISH	NNS
18542	2167	4	Clean	clean	JJ
18542	2167	5	four	four	CD
18542	2167	6	kingfish	kingfish	NN
18542	2167	7	,	,	,
18542	2167	8	cut	cut	VBD
18542	2167	9	off	off	RP
18542	2167	10	the	the	DT
18542	2167	11	fins	fin	NNS
18542	2167	12	and	and	CC
18542	2167	13	gash	gash	NN
18542	2167	14	from	from	IN
18542	2167	15	head	head	NN
18542	2167	16	to	to	IN
18542	2167	17	tail	tail	NN
18542	2167	18	on	on	IN
18542	2167	19	each	each	DT
18542	2167	20	side	side	NN
18542	2167	21	.	.	.
18542	2168	1	Place	place	NN
18542	2168	2	on	on	IN
18542	2168	3	a	a	DT
18542	2168	4	buttered	butter	VBN
18542	2168	5	baking	baking	NN
18542	2168	6	-	-	HYPH
18542	2168	7	dish	dish	NN
18542	2168	8	,	,	,
18542	2168	9	sprinkle	sprinkle	VB
18542	2168	10	with	with	IN
18542	2168	11	chopped	chopped	JJ
18542	2168	12	shallots	shallot	NNS
18542	2168	13	,	,	,
18542	2168	14	parsley	parsley	NN
18542	2168	15	,	,	,
18542	2168	16	and	and	CC
18542	2168	17	mushrooms	mushroom	NNS
18542	2168	18	.	.	.
18542	2169	1	Sprinkle	sprinkle	VB
18542	2169	2	with	with	IN
18542	2169	3	salt	salt	NN
18542	2169	4	and	and	CC
18542	2169	5	pepper	pepper	NN
18542	2169	6	and	and	CC
18542	2169	7	put	put	VB
18542	2169	8	small	small	JJ
18542	2169	9	bits	bit	NNS
18542	2169	10	of	of	IN
18542	2169	11	butter	butter	NN
18542	2169	12	in	in	IN
18542	2169	13	the	the	DT
18542	2169	14	incisions	incision	NNS
18542	2169	15	.	.	.
18542	2170	1	Pour	pour	VB
18542	2170	2	over	over	IN
18542	2170	3	two	two	CD
18542	2170	4	wine	wine	NN
18542	2170	5	-	-	HYPH
18542	2170	6	glassfuls	glassful	NNS
18542	2170	7	of	of	IN
18542	2170	8	white	white	JJ
18542	2170	9	wine	wine	NN
18542	2170	10	and	and	CC
18542	2170	11	baste	baste	NNP
18542	2170	12	with	with	IN
18542	2170	13	the	the	DT
18542	2170	14	liquid	liquid	NN
18542	2170	15	while	while	IN
18542	2170	16	baking	bake	VBG
18542	2170	17	.	.	.
18542	2171	1	Thicken	Thicken	NNP
18542	2171	2	a	a	DT
18542	2171	3	cupful	cupful	NN
18542	2171	4	of	of	IN
18542	2171	5	beef	beef	NN
18542	2171	6	stock	stock	NN
18542	2171	7	with	with	IN
18542	2171	8	butter	butter	NN
18542	2171	9	and	and	CC
18542	2171	10	browned	brown	VBN
18542	2171	11	flour	flour	NN
18542	2171	12	,	,	,
18542	2171	13	and	and	CC
18542	2171	14	[	[	-LRB-
18542	2171	15	Page	page	NN
18542	2171	16	207	207	CD
18542	2171	17	]	]	-RRB-
18542	2171	18	pour	pour	VBP
18542	2171	19	over	over	IN
18542	2171	20	the	the	DT
18542	2171	21	fish	fish	NN
18542	2171	22	when	when	WRB
18542	2171	23	nearly	nearly	RB
18542	2171	24	done	do	VBN
18542	2171	25	.	.	.
18542	2172	1	Sprinkle	sprinkle	VB
18542	2172	2	with	with	IN
18542	2172	3	crumbs	crumb	NNS
18542	2172	4	,	,	,
18542	2172	5	dot	dot	VBP
18542	2172	6	with	with	IN
18542	2172	7	butter	butter	NN
18542	2172	8	,	,	,
18542	2172	9	and	and	CC
18542	2172	10	brown	brown	NNP
18542	2172	11	in	in	IN
18542	2172	12	the	the	DT
18542	2172	13	oven	oven	NN
18542	2172	14	.	.	.
18542	2173	1	Sprinkle	sprinkle	VB
18542	2173	2	with	with	IN
18542	2173	3	lemon	lemon	NN
18542	2173	4	-	-	HYPH
18542	2173	5	juice	juice	NN
18542	2173	6	before	before	IN
18542	2173	7	serving	serve	VBG
18542	2173	8	.	.	.
18542	2174	1	BAKED	BAKED	NNP
18542	2174	2	KING	KING	NNP
18542	2174	3	FISH	FISH	NNS
18542	2174	4	WITH	with	IN
18542	2174	5	WHITE	WHITE	NNP
18542	2174	6	SAUCE	SAUCE	VBN
18542	2174	7	Prepare	prepare	VBP
18542	2174	8	the	the	DT
18542	2174	9	fish	fish	NN
18542	2174	10	according	accord	VBG
18542	2174	11	to	to	IN
18542	2174	12	directions	direction	NNS
18542	2174	13	given	give	VBN
18542	2174	14	in	in	IN
18542	2174	15	the	the	DT
18542	2174	16	recipe	recipe	NN
18542	2174	17	for	for	IN
18542	2174	18	Baked	Baked	NNP
18542	2174	19	Kingfish	Kingfish	NNP
18542	2174	20	,	,	,
18542	2174	21	omitting	omit	VBG
18542	2174	22	the	the	DT
18542	2174	23	mushrooms	mushroom	NNS
18542	2174	24	and	and	CC
18542	2174	25	the	the	DT
18542	2174	26	seasoning	seasoning	NN
18542	2174	27	.	.	.
18542	2175	1	Pour	pour	VB
18542	2175	2	over	over	IN
18542	2175	3	one	one	CD
18542	2175	4	cupful	cupful	NN
18542	2175	5	of	of	IN
18542	2175	6	white	white	JJ
18542	2175	7	wine	wine	NN
18542	2175	8	,	,	,
18542	2175	9	and	and	CC
18542	2175	10	half	half	PDT
18542	2175	11	a	a	DT
18542	2175	12	cupful	cupful	NN
18542	2175	13	of	of	IN
18542	2175	14	white	white	JJ
18542	2175	15	stock	stock	NN
18542	2175	16	.	.	.
18542	2176	1	Baste	Baste	NNP
18542	2176	2	with	with	IN
18542	2176	3	the	the	DT
18542	2176	4	liquid	liquid	NN
18542	2176	5	while	while	IN
18542	2176	6	baking	bake	VBG
18542	2176	7	.	.	.
18542	2177	1	Take	take	VB
18542	2177	2	up	up	RP
18542	2177	3	the	the	DT
18542	2177	4	fish	fish	NN
18542	2177	5	carefully	carefully	RB
18542	2177	6	,	,	,
18542	2177	7	and	and	CC
18542	2177	8	add	add	VB
18542	2177	9	to	to	IN
18542	2177	10	the	the	DT
18542	2177	11	liquid	liquid	NN
18542	2177	12	remaining	remain	VBG
18542	2177	13	in	in	IN
18542	2177	14	the	the	DT
18542	2177	15	pan	pan	NN
18542	2177	16	enough	enough	JJ
18542	2177	17	white	white	JJ
18542	2177	18	stock	stock	NN
18542	2177	19	to	to	TO
18542	2177	20	make	make	VB
18542	2177	21	the	the	DT
18542	2177	22	required	require	VBN
18542	2177	23	quantity	quantity	NN
18542	2177	24	of	of	IN
18542	2177	25	sauce	sauce	NN
18542	2177	26	.	.	.
18542	2178	1	Thicken	Thicken	VBN
18542	2178	2	with	with	IN
18542	2178	3	a	a	DT
18542	2178	4	tablespoonful	tablespoonful	JJ
18542	2178	5	each	each	DT
18542	2178	6	of	of	IN
18542	2178	7	butter	butter	NN
18542	2178	8	and	and	CC
18542	2178	9	flour	flour	NN
18542	2178	10	cooked	cook	VBN
18542	2178	11	together	together	RB
18542	2178	12	,	,	,
18542	2178	13	take	take	VBP
18542	2178	14	from	from	IN
18542	2178	15	the	the	DT
18542	2178	16	fire	fire	NN
18542	2178	17	,	,	,
18542	2178	18	add	add	VB
18542	2178	19	two	two	CD
18542	2178	20	tablespoonfuls	tablespoonful	NNS
18542	2178	21	of	of	IN
18542	2178	22	butter	butter	NN
18542	2178	23	and	and	CC
18542	2178	24	a	a	DT
18542	2178	25	little	little	JJ
18542	2178	26	lemon	lemon	NN
18542	2178	27	-	-	HYPH
18542	2178	28	juice	juice	NN
18542	2178	29	.	.	.
18542	2179	1	Strain	strain	VB
18542	2179	2	over	over	IN
18542	2179	3	the	the	DT
18542	2179	4	fish	fish	NN
18542	2179	5	and	and	CC
18542	2179	6	serve	serve	VB
18542	2179	7	.	.	.
18542	2180	1	KINGFISH	KINGFISH	NNP
18542	2180	2	À	À	NNP
18542	2180	3	LA	LA	NNP
18542	2180	4	MEUNIÈRE	MEUNIÈRE	NNP
18542	2180	5	Prepare	Prepare	NNP
18542	2180	6	and	and	CC
18542	2180	7	season	season	NN
18542	2180	8	eight	eight	CD
18542	2180	9	small	small	JJ
18542	2180	10	kingfish	kingfish	NN
18542	2180	11	,	,	,
18542	2180	12	dredge	dredge	NN
18542	2180	13	with	with	IN
18542	2180	14	flour	flour	NN
18542	2180	15	,	,	,
18542	2180	16	brown	brown	JJ
18542	2180	17	in	in	IN
18542	2180	18	butter	butter	NN
18542	2180	19	,	,	,
18542	2180	20	and	and	CC
18542	2180	21	finish	finish	NN
18542	2180	22	cooking	cooking	NN
18542	2180	23	in	in	IN
18542	2180	24	the	the	DT
18542	2180	25	oven	oven	NN
18542	2180	26	.	.	.
18542	2181	1	When	when	WRB
18542	2181	2	done	do	VBN
18542	2181	3	,	,	,
18542	2181	4	pour	pour	VB
18542	2181	5	over	over	IN
18542	2181	6	two	two	CD
18542	2181	7	tablespoonfuls	tablespoonful	NNS
18542	2181	8	of	of	IN
18542	2181	9	butter	butter	NN
18542	2181	10	which	which	WDT
18542	2181	11	has	have	VBZ
18542	2181	12	been	be	VBN
18542	2181	13	cooked	cook	VBN
18542	2181	14	brown	brown	JJ
18542	2181	15	,	,	,
18542	2181	16	sprinkle	sprinkle	VB
18542	2181	17	with	with	IN
18542	2181	18	lemon	lemon	NN
18542	2181	19	-	-	HYPH
18542	2181	20	juice	juice	NN
18542	2181	21	and	and	CC
18542	2181	22	minced	mince	VBD
18542	2181	23	parsley	parsley	NN
18542	2181	24	,	,	,
18542	2181	25	and	and	CC
18542	2181	26	serve	serve	VB
18542	2181	27	in	in	IN
18542	2181	28	the	the	DT
18542	2181	29	baking	baking	NN
18542	2181	30	-	-	HYPH
18542	2181	31	dish	dish	NN
18542	2181	32	.	.	.
18542	2182	1	[	[	-LRB-
18542	2182	2	Page	page	NN
18542	2182	3	209	209	CD
18542	2182	4	]	]	-RRB-
18542	2182	5	SIXTY	SIXTY	NNP
18542	2182	6	-	-	HYPH
18542	2182	7	FIVE	five	CD
18542	2182	8	WAYS	ways	NN
18542	2182	9	TO	to	IN
18542	2182	10	COOK	COOK	NNP
18542	2182	11	MACKEREL	MACKEREL	NNP
18542	2182	12	BROILED	broil	VBN
18542	2182	13	SPANISH	SPANISH	NNP
18542	2182	14	MACKEREL	MACKEREL	NNP
18542	2182	15	--	--	:
18542	2182	16	I	-PRON-	PRP
18542	2182	17	Cut	cut	VBP
18542	2182	18	a	a	DT
18542	2182	19	fish	fish	NN
18542	2182	20	down	down	IN
18542	2182	21	the	the	DT
18542	2182	22	middle	middle	NN
18542	2182	23	,	,	,
18542	2182	24	take	take	VB
18542	2182	25	out	out	RP
18542	2182	26	all	all	PDT
18542	2182	27	the	the	DT
18542	2182	28	bones	bone	NNS
18542	2182	29	,	,	,
18542	2182	30	and	and	CC
18542	2182	31	cut	cut	VBD
18542	2182	32	again	again	RB
18542	2182	33	in	in	IN
18542	2182	34	halves	half	NNS
18542	2182	35	.	.	.
18542	2183	1	Dry	Dry	NNP
18542	2183	2	on	on	IN
18542	2183	3	a	a	DT
18542	2183	4	cloth	cloth	NN
18542	2183	5	and	and	CC
18542	2183	6	sprinkle	sprinkle	VB
18542	2183	7	with	with	IN
18542	2183	8	salt	salt	NN
18542	2183	9	and	and	CC
18542	2183	10	pepper	pepper	NN
18542	2183	11	.	.	.
18542	2184	1	Beat	beat	VB
18542	2184	2	two	two	CD
18542	2184	3	eggs	egg	NNS
18542	2184	4	,	,	,
18542	2184	5	add	add	VB
18542	2184	6	an	an	DT
18542	2184	7	equal	equal	JJ
18542	2184	8	quantity	quantity	NN
18542	2184	9	of	of	IN
18542	2184	10	olive	olive	NN
18542	2184	11	-	-	HYPH
18542	2184	12	oil	oil	NN
18542	2184	13	,	,	,
18542	2184	14	dip	dip	VB
18542	2184	15	the	the	DT
18542	2184	16	fish	fish	NN
18542	2184	17	into	into	IN
18542	2184	18	this	this	DT
18542	2184	19	,	,	,
18542	2184	20	then	then	RB
18542	2184	21	into	into	IN
18542	2184	22	bread	bread	NN
18542	2184	23	-	-	HYPH
18542	2184	24	crumbs	crumb	NNS
18542	2184	25	,	,	,
18542	2184	26	and	and	CC
18542	2184	27	broil	broil	VB
18542	2184	28	over	over	RP
18542	2184	29	a	a	DT
18542	2184	30	clear	clear	JJ
18542	2184	31	fire	fire	NN
18542	2184	32	.	.	.
18542	2185	1	BROILED	BROILED	NNP
18542	2185	2	SPANISH	SPANISH	NNP
18542	2185	3	MACKEREL	MACKEREL	NNP
18542	2185	4	--	--	:
18542	2185	5	II	II	NNP
18542	2185	6	Split	Split	VBD
18542	2185	7	the	the	DT
18542	2185	8	mackerel	mackerel	NN
18542	2185	9	down	down	IN
18542	2185	10	the	the	DT
18542	2185	11	back	back	NN
18542	2185	12	and	and	CC
18542	2185	13	broil	broil	VB
18542	2185	14	carefully	carefully	RB
18542	2185	15	over	over	IN
18542	2185	16	a	a	DT
18542	2185	17	clear	clear	JJ
18542	2185	18	fire	fire	NN
18542	2185	19	.	.	.
18542	2186	1	Season	season	NN
18542	2186	2	with	with	IN
18542	2186	3	butter	butter	NN
18542	2186	4	,	,	,
18542	2186	5	pepper	pepper	NN
18542	2186	6	,	,	,
18542	2186	7	and	and	CC
18542	2186	8	salt	salt	NN
18542	2186	9	.	.	.
18542	2187	1	BROILED	broiled	NN
18542	2187	2	FRESH	FRESH	NNP
18542	2187	3	MACKEREL	MACKEREL	NNP
18542	2187	4	--	--	:
18542	2187	5	I	-PRON-	PRP
18542	2187	6	Split	Split	VBD
18542	2187	7	two	two	CD
18542	2187	8	fresh	fresh	JJ
18542	2187	9	mackerel	mackerel	NN
18542	2187	10	,	,	,
18542	2187	11	remove	remove	VB
18542	2187	12	the	the	DT
18542	2187	13	backbone	backbone	NN
18542	2187	14	,	,	,
18542	2187	15	season	season	NN
18542	2187	16	with	with	IN
18542	2187	17	salt	salt	NN
18542	2187	18	and	and	CC
18542	2187	19	pepper	pepper	NN
18542	2187	20	,	,	,
18542	2187	21	rub	rub	VB
18542	2187	22	with	with	IN
18542	2187	23	olive	olive	JJ
18542	2187	24	-	-	HYPH
18542	2187	25	oil	oil	NN
18542	2187	26	,	,	,
18542	2187	27	and	and	CC
18542	2187	28	broil	broil	NNP
18542	2187	29	.	.	.
18542	2188	1	Serve	serve	VB
18542	2188	2	with	with	IN
18542	2188	3	melted	melted	JJ
18542	2188	4	butter	butter	NN
18542	2188	5	,	,	,
18542	2188	6	lemon	lemon	NN
18542	2188	7	-	-	HYPH
18542	2188	8	juice	juice	NN
18542	2188	9	,	,	,
18542	2188	10	and	and	CC
18542	2188	11	minced	mince	VBD
18542	2188	12	parsley	parsley	NNP
18542	2188	13	.	.	.
18542	2189	1	[	[	-LRB-
18542	2189	2	Page	page	NN
18542	2189	3	210	210	CD
18542	2189	4	]	]	-RRB-
18542	2189	5	BROILED	broil	VBN
18542	2189	6	MACKEREL	MACKEREL	NNP
18542	2189	7	--	--	:
18542	2189	8	II	II	NNP
18542	2189	9	Draw	draw	VB
18542	2189	10	and	and	CC
18542	2189	11	wash	wash	VB
18542	2189	12	the	the	DT
18542	2189	13	mackerel	mackerel	NN
18542	2189	14	,	,	,
18542	2189	15	cut	cut	VBD
18542	2189	16	off	off	RP
18542	2189	17	the	the	DT
18542	2189	18	head	head	NN
18542	2189	19	,	,	,
18542	2189	20	rub	rub	VB
18542	2189	21	with	with	IN
18542	2189	22	olive	olive	JJ
18542	2189	23	-	-	HYPH
18542	2189	24	oil	oil	NN
18542	2189	25	,	,	,
18542	2189	26	and	and	CC
18542	2189	27	broil	broil	NNP
18542	2189	28	.	.	.
18542	2190	1	Sprinkle	sprinkle	VB
18542	2190	2	with	with	IN
18542	2190	3	minced	mince	VBN
18542	2190	4	parsley	parsley	NN
18542	2190	5	,	,	,
18542	2190	6	onions	onion	NNS
18542	2190	7	,	,	,
18542	2190	8	and	and	CC
18542	2190	9	lemon	lemon	NN
18542	2190	10	-	-	HYPH
18542	2190	11	juice	juice	NN
18542	2190	12	,	,	,
18542	2190	13	and	and	CC
18542	2190	14	serve	serve	VB
18542	2190	15	very	very	RB
18542	2190	16	hot	hot	JJ
18542	2190	17	.	.	.
18542	2191	1	BROILED	BROILED	NNP
18542	2191	2	MACKEREL	MACKEREL	NNP
18542	2191	3	--	--	:
18542	2191	4	III	III	NNP
18542	2191	5	Split	Split	VBD
18542	2191	6	a	a	DT
18542	2191	7	mackerel	mackerel	NN
18542	2191	8	down	down	IN
18542	2191	9	the	the	DT
18542	2191	10	back	back	NN
18542	2191	11	,	,	,
18542	2191	12	take	take	VB
18542	2191	13	out	out	RP
18542	2191	14	the	the	DT
18542	2191	15	backbone	backbone	NN
18542	2191	16	,	,	,
18542	2191	17	sprinkle	sprinkle	VB
18542	2191	18	with	with	IN
18542	2191	19	salt	salt	NN
18542	2191	20	,	,	,
18542	2191	21	and	and	CC
18542	2191	22	broil	broil	VB
18542	2191	23	on	on	RP
18542	2191	24	a	a	DT
18542	2191	25	buttered	butter	VBN
18542	2191	26	gridiron	gridiron	NN
18542	2191	27	.	.	.
18542	2192	1	Serve	serve	VB
18542	2192	2	with	with	IN
18542	2192	3	melted	melted	JJ
18542	2192	4	butter	butter	NN
18542	2192	5	,	,	,
18542	2192	6	lemon	lemon	NN
18542	2192	7	-	-	HYPH
18542	2192	8	juice	juice	NN
18542	2192	9	,	,	,
18542	2192	10	salt	salt	NN
18542	2192	11	,	,	,
18542	2192	12	and	and	CC
18542	2192	13	pepper	pepper	NN
18542	2192	14	.	.	.
18542	2193	1	A	a	DT
18542	2193	2	little	little	JJ
18542	2193	3	minced	mince	VBN
18542	2193	4	parsley	parsley	NN
18542	2193	5	may	may	MD
18542	2193	6	be	be	VB
18542	2193	7	added	add	VBN
18542	2193	8	.	.	.
18542	2194	1	BROILED	broiled	NN
18542	2194	2	MACKEREL	MACKEREL	NNP
18542	2194	3	WITH	with	IN
18542	2194	4	ANCHOVY	ANCHOVY	NNP
18542	2194	5	BUTTER	BUTTER	NNP
18542	2194	6	Split	Split	NNP
18542	2194	7	and	and	CC
18542	2194	8	broil	broil	VB
18542	2194	9	a	a	DT
18542	2194	10	fresh	fresh	JJ
18542	2194	11	mackerel	mackerel	NN
18542	2194	12	and	and	CC
18542	2194	13	serve	serve	VB
18542	2194	14	with	with	IN
18542	2194	15	melted	melted	JJ
18542	2194	16	butter	butter	NN
18542	2194	17	,	,	,
18542	2194	18	seasoned	season	VBN
18542	2194	19	with	with	IN
18542	2194	20	anchovy	anchovy	JJ
18542	2194	21	paste	paste	NN
18542	2194	22	.	.	.
18542	2195	1	BROILED	broiled	NN
18542	2195	2	MACKEREL	MACKEREL	NNP
18542	2195	3	AU	AU	NNP
18542	2195	4	BEURRE	BEURRE	NNP
18542	2195	5	NOIR	NOIR	NNP
18542	2195	6	Open	open	VB
18542	2195	7	the	the	DT
18542	2195	8	mackerel	mackerel	NN
18542	2195	9	,	,	,
18542	2195	10	remove	remove	VB
18542	2195	11	the	the	DT
18542	2195	12	bones	bone	NNS
18542	2195	13	,	,	,
18542	2195	14	sprinkle	sprinkle	VB
18542	2195	15	with	with	IN
18542	2195	16	pepper	pepper	NN
18542	2195	17	and	and	CC
18542	2195	18	salt	salt	NN
18542	2195	19	,	,	,
18542	2195	20	spread	spread	VBD
18542	2195	21	with	with	IN
18542	2195	22	butter	butter	NN
18542	2195	23	,	,	,
18542	2195	24	and	and	CC
18542	2195	25	broil	broil	NNP
18542	2195	26	.	.	.
18542	2196	1	Cook	cook	VB
18542	2196	2	a	a	DT
18542	2196	3	tablespoonful	tablespoonful	NN
18542	2196	4	of	of	IN
18542	2196	5	butter	butter	NN
18542	2196	6	until	until	IN
18542	2196	7	brown	brown	NNP
18542	2196	8	,	,	,
18542	2196	9	take	take	VBP
18542	2196	10	from	from	IN
18542	2196	11	the	the	DT
18542	2196	12	fire	fire	NN
18542	2196	13	,	,	,
18542	2196	14	add	add	VB
18542	2196	15	the	the	DT
18542	2196	16	juice	juice	NN
18542	2196	17	of	of	IN
18542	2196	18	half	half	PDT
18542	2196	19	a	a	DT
18542	2196	20	lemon	lemon	NN
18542	2196	21	,	,	,
18542	2196	22	and	and	CC
18542	2196	23	pour	pour	VB
18542	2196	24	over	over	IN
18542	2196	25	the	the	DT
18542	2196	26	fish	fish	NN
18542	2196	27	.	.	.
18542	2197	1	Garnish	garnish	VB
18542	2197	2	with	with	IN
18542	2197	3	parsley	parsley	NN
18542	2197	4	.	.	.
18542	2198	1	[	[	-LRB-
18542	2198	2	Page	page	NN
18542	2198	3	211	211	CD
18542	2198	4	]	]	-RRB-
18542	2198	5	BROILED	broiled	NN
18542	2198	6	MACKEREL	MACKEREL	NNP
18542	2198	7	À	À	NNP
18542	2198	8	LA	LA	NNP
18542	2198	9	LIVOURNAISE	LIVOURNAISE	NNP
18542	2198	10	Broil	Broil	NNP
18542	2198	11	a	a	DT
18542	2198	12	Spanish	spanish	JJ
18542	2198	13	mackerel	mackerel	NN
18542	2198	14	,	,	,
18542	2198	15	seasoning	seasoning	NN
18542	2198	16	with	with	IN
18542	2198	17	salt	salt	NN
18542	2198	18	and	and	CC
18542	2198	19	pepper	pepper	NN
18542	2198	20	,	,	,
18542	2198	21	and	and	CC
18542	2198	22	basting	baste	VBG
18542	2198	23	with	with	IN
18542	2198	24	oil	oil	NN
18542	2198	25	.	.	.
18542	2199	1	Serve	serve	VB
18542	2199	2	with	with	IN
18542	2199	3	a	a	DT
18542	2199	4	sauce	sauce	NN
18542	2199	5	made	make	VBN
18542	2199	6	of	of	IN
18542	2199	7	eight	eight	CD
18542	2199	8	pounded	pound	VBN
18542	2199	9	anchovies	anchovy	NNS
18542	2199	10	mixed	mix	VBN
18542	2199	11	with	with	IN
18542	2199	12	Mayonnaise	Mayonnaise	NNP
18542	2199	13	and	and	CC
18542	2199	14	seasoned	season	VBN
18542	2199	15	with	with	IN
18542	2199	16	pepper	pepper	NN
18542	2199	17	,	,	,
18542	2199	18	grated	grate	VBD
18542	2199	19	nutmeg	nutmeg	NNS
18542	2199	20	,	,	,
18542	2199	21	and	and	CC
18542	2199	22	minced	mince	VBD
18542	2199	23	parsley	parsley	NNP
18542	2199	24	.	.	.
18542	2200	1	The	the	DT
18542	2200	2	sauce	sauce	NN
18542	2200	3	is	be	VBZ
18542	2200	4	served	serve	VBN
18542	2200	5	cold	cold	JJ
18542	2200	6	.	.	.
18542	2201	1	BROILED	broiled	NN
18542	2201	2	MACKEREL	MACKEREL	NNP
18542	2201	3	WITH	with	IN
18542	2201	4	NORMANDY	NORMANDY	NNP
18542	2201	5	SAUCE	SAUCE	NNP
18542	2201	6	Soak	Soak	NNP
18542	2201	7	cleaned	clean	VBD
18542	2201	8	mackerel	mackerel	NN
18542	2201	9	in	in	IN
18542	2201	10	oil	oil	NN
18542	2201	11	with	with	IN
18542	2201	12	chopped	chopped	JJ
18542	2201	13	onion	onion	NN
18542	2201	14	and	and	CC
18542	2201	15	parsley	parsley	NN
18542	2201	16	to	to	TO
18542	2201	17	season	season	VB
18542	2201	18	.	.	.
18542	2202	1	Leave	leave	VB
18542	2202	2	the	the	DT
18542	2202	3	roe	roe	NN
18542	2202	4	inside	inside	RB
18542	2202	5	.	.	.
18542	2203	1	Rub	rub	VB
18542	2203	2	the	the	DT
18542	2203	3	inside	inside	NN
18542	2203	4	with	with	IN
18542	2203	5	lemon	lemon	NN
18542	2203	6	-	-	HYPH
18542	2203	7	juice	juice	NN
18542	2203	8	and	and	CC
18542	2203	9	butter	butter	NN
18542	2203	10	,	,	,
18542	2203	11	wrap	wrap	NN
18542	2203	12	in	in	IN
18542	2203	13	oiled	oiled	JJ
18542	2203	14	paper	paper	NN
18542	2203	15	,	,	,
18542	2203	16	and	and	CC
18542	2203	17	broil	broil	VB
18542	2203	18	over	over	RP
18542	2203	19	a	a	DT
18542	2203	20	slow	slow	JJ
18542	2203	21	fire	fire	NN
18542	2203	22	for	for	IN
18542	2203	23	forty	forty	CD
18542	2203	24	minutes	minute	NNS
18542	2203	25	.	.	.
18542	2204	1	Prepare	prepare	VB
18542	2204	2	a	a	DT
18542	2204	3	Cream	Cream	NNP
18542	2204	4	Sauce	Sauce	NNP
18542	2204	5	and	and	CC
18542	2204	6	add	add	VB
18542	2204	7	to	to	IN
18542	2204	8	it	-PRON-	PRP
18542	2204	9	two	two	CD
18542	2204	10	tablespoonfuls	tablespoonful	NNS
18542	2204	11	each	each	DT
18542	2204	12	of	of	IN
18542	2204	13	mushroom	mushroom	NN
18542	2204	14	catsup	catsup	NN
18542	2204	15	and	and	CC
18542	2204	16	fish	fish	NN
18542	2204	17	stock	stock	NN
18542	2204	18	,	,	,
18542	2204	19	or	or	CC
18542	2204	20	boiling	boiling	NN
18542	2204	21	water	water	NN
18542	2204	22	in	in	IN
18542	2204	23	which	which	WDT
18542	2204	24	a	a	DT
18542	2204	25	little	little	JJ
18542	2204	26	anchovy	anchovy	JJ
18542	2204	27	paste	paste	NN
18542	2204	28	has	have	VBZ
18542	2204	29	been	be	VBN
18542	2204	30	dissolved	dissolve	VBN
18542	2204	31	.	.	.
18542	2205	1	Bring	bring	VB
18542	2205	2	to	to	IN
18542	2205	3	the	the	DT
18542	2205	4	boil	boil	NN
18542	2205	5	,	,	,
18542	2205	6	take	take	VB
18542	2205	7	from	from	IN
18542	2205	8	the	the	DT
18542	2205	9	fire	fire	NN
18542	2205	10	,	,	,
18542	2205	11	add	add	VB
18542	2205	12	the	the	DT
18542	2205	13	yolks	yolk	NNS
18542	2205	14	of	of	IN
18542	2205	15	two	two	CD
18542	2205	16	eggs	egg	NNS
18542	2205	17	and	and	CC
18542	2205	18	the	the	DT
18542	2205	19	juice	juice	NN
18542	2205	20	of	of	IN
18542	2205	21	half	half	PDT
18542	2205	22	a	a	DT
18542	2205	23	lemon	lemon	NN
18542	2205	24	.	.	.
18542	2206	1	Add	add	VB
18542	2206	2	one	one	CD
18542	2206	3	tablespoonful	tablespoonful	NN
18542	2206	4	of	of	IN
18542	2206	5	butter	butter	NN
18542	2206	6	,	,	,
18542	2206	7	pour	pour	VBP
18542	2206	8	over	over	IN
18542	2206	9	the	the	DT
18542	2206	10	fish	fish	NN
18542	2206	11	,	,	,
18542	2206	12	and	and	CC
18542	2206	13	serve	serve	VB
18542	2206	14	.	.	.
18542	2207	1	BROILED	BROILED	NNP
18542	2207	2	MACKEREL	MACKEREL	NNP
18542	2207	3	À	À	NNP
18542	2207	4	LA	LA	NNP
18542	2207	5	FLEURETTE	FLEURETTE	NNP
18542	2207	6	Split	Split	VBD
18542	2207	7	a	a	DT
18542	2207	8	Spanish	spanish	JJ
18542	2207	9	mackerel	mackerel	NN
18542	2207	10	,	,	,
18542	2207	11	remove	remove	VB
18542	2207	12	the	the	DT
18542	2207	13	bones	bone	NNS
18542	2207	14	,	,	,
18542	2207	15	and	and	CC
18542	2207	16	season	season	NN
18542	2207	17	with	with	IN
18542	2207	18	salt	salt	NN
18542	2207	19	,	,	,
18542	2207	20	pepper	pepper	NN
18542	2207	21	,	,	,
18542	2207	22	and	and	CC
18542	2207	23	olive	olive	NN
18542	2207	24	-	-	HYPH
18542	2207	25	oil	oil	NN
18542	2207	26	,	,	,
18542	2207	27	basting	baste	VBG
18542	2207	28	with	with	IN
18542	2207	29	oil	oil	NN
18542	2207	30	as	as	IN
18542	2207	31	needed	need	VBN
18542	2207	32	.	.	.
18542	2208	1	For	for	IN
18542	2208	2	the	the	DT
18542	2208	3	sauce	sauce	NN
18542	2208	4	,	,	,
18542	2208	5	[	[	-LRB-
18542	2208	6	Page	page	NN
18542	2208	7	212	212	CD
18542	2208	8	]	]	-RRB-
18542	2208	9	cook	cook	NN
18542	2208	10	in	in	IN
18542	2208	11	a	a	DT
18542	2208	12	saucepan	saucepan	NN
18542	2208	13	,	,	,
18542	2208	14	without	without	IN
18542	2208	15	browning	brown	VBG
18542	2208	16	,	,	,
18542	2208	17	four	four	CD
18542	2208	18	chopped	chopped	JJ
18542	2208	19	shallots	shallot	NNS
18542	2208	20	,	,	,
18542	2208	21	two	two	CD
18542	2208	22	tablespoonfuls	tablespoonful	NNS
18542	2208	23	of	of	IN
18542	2208	24	vinegar	vinegar	NN
18542	2208	25	,	,	,
18542	2208	26	a	a	DT
18542	2208	27	teaspoonful	teaspoonful	JJ
18542	2208	28	each	each	DT
18542	2208	29	of	of	IN
18542	2208	30	chopped	chopped	JJ
18542	2208	31	chives	chive	NNS
18542	2208	32	and	and	CC
18542	2208	33	parsley	parsley	NN
18542	2208	34	,	,	,
18542	2208	35	salt	salt	NN
18542	2208	36	,	,	,
18542	2208	37	pepper	pepper	NN
18542	2208	38	,	,	,
18542	2208	39	and	and	CC
18542	2208	40	grated	grate	VBD
18542	2208	41	nutmeg	nutmeg	NNP
18542	2208	42	to	to	IN
18542	2208	43	season	season	NN
18542	2208	44	,	,	,
18542	2208	45	two	two	CD
18542	2208	46	tablespoonfuls	tablespoonful	NNS
18542	2208	47	of	of	IN
18542	2208	48	melted	melted	JJ
18542	2208	49	butter	butter	NN
18542	2208	50	,	,	,
18542	2208	51	and	and	CC
18542	2208	52	a	a	DT
18542	2208	53	tablespoonful	tablespoonful	NN
18542	2208	54	of	of	IN
18542	2208	55	flour	flour	NN
18542	2208	56	.	.	.
18542	2209	1	Cook	cook	VB
18542	2209	2	until	until	IN
18542	2209	3	smooth	smooth	JJ
18542	2209	4	,	,	,
18542	2209	5	stirring	stir	VBG
18542	2209	6	constantly	constantly	RB
18542	2209	7	,	,	,
18542	2209	8	take	take	VB
18542	2209	9	from	from	IN
18542	2209	10	the	the	DT
18542	2209	11	fire	fire	NN
18542	2209	12	,	,	,
18542	2209	13	add	add	VB
18542	2209	14	two	two	CD
18542	2209	15	tablespoonfuls	tablespoonful	NNS
18542	2209	16	of	of	IN
18542	2209	17	butter	butter	NN
18542	2209	18	and	and	CC
18542	2209	19	the	the	DT
18542	2209	20	juice	juice	NN
18542	2209	21	of	of	IN
18542	2209	22	half	half	PDT
18542	2209	23	a	a	DT
18542	2209	24	lemon	lemon	NN
18542	2209	25	,	,	,
18542	2209	26	pour	pour	VB
18542	2209	27	over	over	IN
18542	2209	28	the	the	DT
18542	2209	29	fish	fish	NN
18542	2209	30	,	,	,
18542	2209	31	and	and	CC
18542	2209	32	serve	serve	VB
18542	2209	33	.	.	.
18542	2210	1	BROILED	broiled	NN
18542	2210	2	SALT	SALT	NNP
18542	2210	3	MACKEREL	MACKEREL	NNP
18542	2210	4	--	--	:
18542	2210	5	I	-PRON-	PRP
18542	2210	6	Soak	soak	VBP
18542	2210	7	the	the	DT
18542	2210	8	fish	fish	NN
18542	2210	9	over	over	IN
18542	2210	10	night	night	NN
18542	2210	11	in	in	IN
18542	2210	12	cold	cold	JJ
18542	2210	13	water	water	NN
18542	2210	14	.	.	.
18542	2211	1	In	in	IN
18542	2211	2	the	the	DT
18542	2211	3	morning	morning	NN
18542	2211	4	drain	drain	NN
18542	2211	5	,	,	,
18542	2211	6	cover	cover	VB
18542	2211	7	with	with	IN
18542	2211	8	boiling	boiling	NN
18542	2211	9	water	water	NN
18542	2211	10	,	,	,
18542	2211	11	and	and	CC
18542	2211	12	let	let	VB
18542	2211	13	stand	stand	VB
18542	2211	14	for	for	IN
18542	2211	15	an	an	DT
18542	2211	16	hour	hour	NN
18542	2211	17	.	.	.
18542	2212	1	Rinse	rinse	NN
18542	2212	2	in	in	IN
18542	2212	3	cold	cold	JJ
18542	2212	4	water	water	NN
18542	2212	5	,	,	,
18542	2212	6	wipe	wipe	NN
18542	2212	7	dry	dry	JJ
18542	2212	8	,	,	,
18542	2212	9	and	and	CC
18542	2212	10	soak	soak	VB
18542	2212	11	for	for	IN
18542	2212	12	twenty	twenty	CD
18542	2212	13	minutes	minute	NNS
18542	2212	14	in	in	IN
18542	2212	15	oil	oil	NN
18542	2212	16	and	and	CC
18542	2212	17	vinegar	vinegar	NN
18542	2212	18	or	or	CC
18542	2212	19	lemon	lemon	NN
18542	2212	20	-	-	HYPH
18542	2212	21	juice	juice	NN
18542	2212	22	.	.	.
18542	2213	1	Broil	Broil	NNP
18542	2213	2	and	and	CC
18542	2213	3	serve	serve	VB
18542	2213	4	with	with	IN
18542	2213	5	melted	melted	JJ
18542	2213	6	butter	butter	NN
18542	2213	7	,	,	,
18542	2213	8	lemon	lemon	NN
18542	2213	9	-	-	HYPH
18542	2213	10	juice	juice	NN
18542	2213	11	,	,	,
18542	2213	12	and	and	CC
18542	2213	13	minced	mince	VBD
18542	2213	14	parsley	parsley	NNP
18542	2213	15	.	.	.
18542	2214	1	BROILED	broiled	NN
18542	2214	2	SALT	SALT	NNP
18542	2214	3	MACKEREL	MACKEREL	NNP
18542	2214	4	--	--	:
18542	2214	5	II	II	NNP
18542	2214	6	Prepare	prepare	VB
18542	2214	7	the	the	DT
18542	2214	8	fish	fish	NN
18542	2214	9	according	accord	VBG
18542	2214	10	to	to	IN
18542	2214	11	directions	direction	NNS
18542	2214	12	given	give	VBN
18542	2214	13	in	in	IN
18542	2214	14	the	the	DT
18542	2214	15	preceding	precede	VBG
18542	2214	16	recipe	recipe	NN
18542	2214	17	.	.	.
18542	2215	1	Take	take	VB
18542	2215	2	the	the	DT
18542	2215	3	fish	fish	NN
18542	2215	4	from	from	IN
18542	2215	5	the	the	DT
18542	2215	6	hot	hot	JJ
18542	2215	7	water	water	NN
18542	2215	8	and	and	CC
18542	2215	9	cover	cover	VB
18542	2215	10	for	for	IN
18542	2215	11	five	five	CD
18542	2215	12	minutes	minute	NNS
18542	2215	13	with	with	IN
18542	2215	14	cold	cold	JJ
18542	2215	15	water	water	NN
18542	2215	16	.	.	.
18542	2216	1	Wipe	wipe	NN
18542	2216	2	dry	dry	JJ
18542	2216	3	,	,	,
18542	2216	4	soak	soak	VB
18542	2216	5	in	in	IN
18542	2216	6	olive	olive	NN
18542	2216	7	-	-	HYPH
18542	2216	8	oil	oil	NN
18542	2216	9	and	and	CC
18542	2216	10	lemon	lemon	NN
18542	2216	11	-	-	HYPH
18542	2216	12	juice	juice	NN
18542	2216	13	for	for	IN
18542	2216	14	half	half	PDT
18542	2216	15	an	an	DT
18542	2216	16	hour	hour	NN
18542	2216	17	,	,	,
18542	2216	18	drain	drain	VBP
18542	2216	19	,	,	,
18542	2216	20	broil	broil	NN
18542	2216	21	,	,	,
18542	2216	22	and	and	CC
18542	2216	23	serve	serve	VB
18542	2216	24	with	with	IN
18542	2216	25	Tartar	Tartar	NNP
18542	2216	26	Sauce	Sauce	NNP
18542	2216	27	.	.	.
18542	2217	1	[	[	-LRB-
18542	2217	2	Page	page	NN
18542	2217	3	213	213	CD
18542	2217	4	]	]	-RRB-
18542	2217	5	BROILED	broiled	NN
18542	2217	6	SALT	SALT	NNP
18542	2217	7	MACKEREL	mackerel	NN
18542	2217	8	--	--	:
18542	2217	9	III	III	NNP
18542	2217	10	Soak	Soak	NNP
18542	2217	11	over	over	IN
18542	2217	12	night	night	NN
18542	2217	13	,	,	,
18542	2217	14	drain	drain	VBP
18542	2217	15	,	,	,
18542	2217	16	wipe	wipe	NN
18542	2217	17	,	,	,
18542	2217	18	rub	rub	VB
18542	2217	19	with	with	IN
18542	2217	20	butter	butter	NN
18542	2217	21	,	,	,
18542	2217	22	and	and	CC
18542	2217	23	broil	broil	NNP
18542	2217	24	.	.	.
18542	2218	1	Pour	pour	VB
18542	2218	2	over	over	IN
18542	2218	3	it	-PRON-	PRP
18542	2218	4	a	a	DT
18542	2218	5	sauce	sauce	NN
18542	2218	6	made	make	VBN
18542	2218	7	of	of	IN
18542	2218	8	a	a	DT
18542	2218	9	tablespoonful	tablespoonful	NN
18542	2218	10	of	of	IN
18542	2218	11	butter	butter	NN
18542	2218	12	,	,	,
18542	2218	13	a	a	DT
18542	2218	14	teaspoonful	teaspoonful	NN
18542	2218	15	of	of	IN
18542	2218	16	lemon	lemon	NN
18542	2218	17	-	-	HYPH
18542	2218	18	juice	juice	NN
18542	2218	19	or	or	CC
18542	2218	20	vinegar	vinegar	NN
18542	2218	21	,	,	,
18542	2218	22	a	a	DT
18542	2218	23	tablespoonful	tablespoonful	NN
18542	2218	24	of	of	IN
18542	2218	25	hot	hot	JJ
18542	2218	26	water	water	NN
18542	2218	27	,	,	,
18542	2218	28	a	a	DT
18542	2218	29	pinch	pinch	NN
18542	2218	30	of	of	IN
18542	2218	31	pepper	pepper	NN
18542	2218	32	,	,	,
18542	2218	33	and	and	CC
18542	2218	34	a	a	DT
18542	2218	35	chopped	chop	VBN
18542	2218	36	cucumber	cucumber	NN
18542	2218	37	pickle	pickle	NN
18542	2218	38	.	.	.
18542	2219	1	Bring	bring	VB
18542	2219	2	to	to	IN
18542	2219	3	the	the	DT
18542	2219	4	boil	boil	NN
18542	2219	5	and	and	CC
18542	2219	6	pour	pour	VB
18542	2219	7	over	over	IN
18542	2219	8	the	the	DT
18542	2219	9	fish	fish	NN
18542	2219	10	.	.	.
18542	2220	1	BROILED	broiled	NN
18542	2220	2	SALT	SALT	NNP
18542	2220	3	MACKEREL	mackerel	NN
18542	2220	4	WITH	with	IN
18542	2220	5	CREAM	cream	NN
18542	2220	6	Soak	soak	VBP
18542	2220	7	over	over	IN
18542	2220	8	night	night	NN
18542	2220	9	in	in	IN
18542	2220	10	cold	cold	JJ
18542	2220	11	water	water	NN
18542	2220	12	,	,	,
18542	2220	13	drain	drain	VB
18542	2220	14	,	,	,
18542	2220	15	wipe	wipe	NN
18542	2220	16	dry	dry	JJ
18542	2220	17	,	,	,
18542	2220	18	rub	rub	VB
18542	2220	19	with	with	IN
18542	2220	20	oil	oil	NN
18542	2220	21	,	,	,
18542	2220	22	and	and	CC
18542	2220	23	broil	broil	NNP
18542	2220	24	.	.	.
18542	2221	1	Serve	serve	VB
18542	2221	2	on	on	IN
18542	2221	3	a	a	DT
18542	2221	4	hot	hot	JJ
18542	2221	5	platter	platter	NN
18542	2221	6	and	and	CC
18542	2221	7	pour	pour	VBP
18542	2221	8	over	over	IN
18542	2221	9	half	half	PDT
18542	2221	10	a	a	DT
18542	2221	11	cupful	cupful	NN
18542	2221	12	of	of	IN
18542	2221	13	hot	hot	JJ
18542	2221	14	cream	cream	NN
18542	2221	15	.	.	.
18542	2222	1	Sprinkle	sprinkle	VB
18542	2222	2	with	with	IN
18542	2222	3	minced	mince	VBN
18542	2222	4	parsley	parsley	NN
18542	2222	5	.	.	.
18542	2223	1	BROILED	broiled	NN
18542	2223	2	MACKEREL	MACKEREL	NNP
18542	2223	3	WITH	with	IN
18542	2223	4	TARRAGON	TARRAGON	NNP
18542	2223	5	SAUCE	SAUCE	NNP
18542	2223	6	Soak	Soak	NNP
18542	2223	7	the	the	DT
18542	2223	8	cleaned	clean	VBN
18542	2223	9	fish	fish	NN
18542	2223	10	for	for	IN
18542	2223	11	an	an	DT
18542	2223	12	hour	hour	NN
18542	2223	13	in	in	IN
18542	2223	14	olive	olive	NN
18542	2223	15	-	-	HYPH
18542	2223	16	oil	oil	NN
18542	2223	17	,	,	,
18542	2223	18	and	and	CC
18542	2223	19	broil	broil	NNP
18542	2223	20	.	.	.
18542	2224	1	Serve	serve	VB
18542	2224	2	with	with	IN
18542	2224	3	melted	melted	JJ
18542	2224	4	butter	butter	NN
18542	2224	5	seasoned	season	VBN
18542	2224	6	with	with	IN
18542	2224	7	pepper	pepper	NN
18542	2224	8	,	,	,
18542	2224	9	salt	salt	NN
18542	2224	10	,	,	,
18542	2224	11	and	and	CC
18542	2224	12	tarragon	tarragon	NNP
18542	2224	13	vinegar	vinegar	NNP
18542	2224	14	.	.	.
18542	2225	1	BOILED	BOILED	NNP
18542	2225	2	MACKEREL	MACKEREL	NNP
18542	2225	3	--	--	:
18542	2225	4	I	-PRON-	PRP
18542	2225	5	Boil	boil	VBP
18542	2225	6	in	in	IN
18542	2225	7	water	water	NN
18542	2225	8	or	or	CC
18542	2225	9	stock	stock	NN
18542	2225	10	to	to	TO
18542	2225	11	cover	cover	VB
18542	2225	12	,	,	,
18542	2225	13	seasoning	seasoning	NN
18542	2225	14	with	with	IN
18542	2225	15	onion	onion	NN
18542	2225	16	,	,	,
18542	2225	17	sweet	sweet	JJ
18542	2225	18	herbs	herb	NNS
18542	2225	19	,	,	,
18542	2225	20	pepper	pepper	NN
18542	2225	21	,	,	,
18542	2225	22	salt	salt	NN
18542	2225	23	,	,	,
18542	2225	24	cloves	clove	NNS
18542	2225	25	,	,	,
18542	2225	26	and	and	CC
18542	2225	27	vinegar	vinegar	NN
18542	2225	28	.	.	.
18542	2226	1	Strain	strain	VB
18542	2226	2	the	the	DT
18542	2226	3	liquor	liquor	NN
18542	2226	4	,	,	,
18542	2226	5	thicken	thicken	VB
18542	2226	6	it	-PRON-	PRP
18542	2226	7	with	with	IN
18542	2226	8	butter	butter	NN
18542	2226	9	and	and	CC
18542	2226	10	flour	flour	NN
18542	2226	11	blended	blend	VBN
18542	2226	12	together	together	RB
18542	2226	13	,	,	,
18542	2226	14	and	and	CC
18542	2226	15	add	add	VB
18542	2226	16	to	to	IN
18542	2226	17	it	-PRON-	PRP
18542	2226	18	minced	mince	VBD
18542	2226	19	parsley	parsley	NN
18542	2226	20	[	[	-LRB-
18542	2226	21	Page	Page	NNP
18542	2226	22	214	214	CD
18542	2226	23	]	]	-RRB-
18542	2226	24	and	and	CC
18542	2226	25	hard	hard	RB
18542	2226	26	-	-	HYPH
18542	2226	27	boiled	boil	VBN
18542	2226	28	eggs	egg	NNS
18542	2226	29	,	,	,
18542	2226	30	chopped	chop	VBD
18542	2226	31	fine	fine	RB
18542	2226	32	.	.	.
18542	2227	1	Pour	pour	VB
18542	2227	2	over	over	IN
18542	2227	3	the	the	DT
18542	2227	4	fish	fish	NN
18542	2227	5	and	and	CC
18542	2227	6	serve	serve	VB
18542	2227	7	.	.	.
18542	2228	1	BOILED	BOILED	NNP
18542	2228	2	MACKEREL	MACKEREL	NNP
18542	2228	3	--	--	:
18542	2228	4	II	II	NNP
18542	2228	5	Boil	Boil	NNP
18542	2228	6	in	in	IN
18542	2228	7	salted	salted	JJ
18542	2228	8	water	water	NN
18542	2228	9	until	until	IN
18542	2228	10	done	do	VBN
18542	2228	11	and	and	CC
18542	2228	12	drain	drain	VB
18542	2228	13	.	.	.
18542	2229	1	Serve	serve	VB
18542	2229	2	with	with	IN
18542	2229	3	Egg	Egg	NNP
18542	2229	4	Sauce	Sauce	NNP
18542	2229	5	.	.	.
18542	2230	1	BOILED	BOILED	NNP
18542	2230	2	MACKEREL	MACKEREL	NNP
18542	2230	3	-	-	HYPH
18542	2230	4	III	III	NNP
18542	2230	5	Boil	Boil	NNP
18542	2230	6	a	a	DT
18542	2230	7	fresh	fresh	JJ
18542	2230	8	mackerel	mackerel	NN
18542	2230	9	in	in	IN
18542	2230	10	salted	salt	VBN
18542	2230	11	and	and	CC
18542	2230	12	acidulated	acidulated	JJ
18542	2230	13	water	water	NN
18542	2230	14	.	.	.
18542	2231	1	Drain	drain	VB
18542	2231	2	,	,	,
18542	2231	3	and	and	CC
18542	2231	4	serve	serve	VB
18542	2231	5	with	with	IN
18542	2231	6	a	a	DT
18542	2231	7	Cream	Cream	NNP
18542	2231	8	Sauce	Sauce	NNP
18542	2231	9	.	.	.
18542	2232	1	BOILED	BOILED	NNP
18542	2232	2	MACKEREL	MACKEREL	NNP
18542	2232	3	--	--	:
18542	2232	4	IV	IV	NNP
18542	2232	5	Clean	Clean	NNP
18542	2232	6	a	a	DT
18542	2232	7	fresh	fresh	JJ
18542	2232	8	mackerel	mackerel	NN
18542	2232	9	and	and	CC
18542	2232	10	split	split	VBD
18542	2232	11	it	-PRON-	PRP
18542	2232	12	down	down	IN
18542	2232	13	the	the	DT
18542	2232	14	back	back	NN
18542	2232	15	.	.	.
18542	2233	1	Put	put	VB
18542	2233	2	it	-PRON-	PRP
18542	2233	3	in	in	IN
18542	2233	4	a	a	DT
18542	2233	5	dripping	dripping	JJ
18542	2233	6	-	-	HYPH
18542	2233	7	pan	pan	NN
18542	2233	8	and	and	CC
18542	2233	9	pour	pour	VB
18542	2233	10	over	over	IN
18542	2233	11	it	-PRON-	PRP
18542	2233	12	two	two	CD
18542	2233	13	cupfuls	cupful	NNS
18542	2233	14	of	of	IN
18542	2233	15	boiling	boiling	NN
18542	2233	16	water	water	NN
18542	2233	17	,	,	,
18542	2233	18	two	two	CD
18542	2233	19	tablespoonfuls	tablespoonful	NNS
18542	2233	20	each	each	DT
18542	2233	21	of	of	IN
18542	2233	22	vinegar	vinegar	NN
18542	2233	23	and	and	CC
18542	2233	24	lemon	lemon	NN
18542	2233	25	-	-	HYPH
18542	2233	26	juice	juice	NN
18542	2233	27	,	,	,
18542	2233	28	and	and	CC
18542	2233	29	a	a	DT
18542	2233	30	teaspoonful	teaspoonful	NN
18542	2233	31	of	of	IN
18542	2233	32	salt	salt	NN
18542	2233	33	.	.	.
18542	2234	1	Add	add	VB
18542	2234	2	a	a	DT
18542	2234	3	sliced	sliced	JJ
18542	2234	4	onion	onion	NN
18542	2234	5	and	and	CC
18542	2234	6	boil	boil	VB
18542	2234	7	for	for	IN
18542	2234	8	three	three	CD
18542	2234	9	quarters	quarter	NNS
18542	2234	10	of	of	IN
18542	2234	11	an	an	DT
18542	2234	12	hour	hour	NN
18542	2234	13	.	.	.
18542	2235	1	Take	take	VB
18542	2235	2	up	up	RP
18542	2235	3	the	the	DT
18542	2235	4	fish	fish	NN
18542	2235	5	,	,	,
18542	2235	6	strain	strain	VB
18542	2235	7	the	the	DT
18542	2235	8	liquid	liquid	NN
18542	2235	9	,	,	,
18542	2235	10	add	add	VB
18542	2235	11	a	a	DT
18542	2235	12	teaspoonful	teaspoonful	NN
18542	2235	13	of	of	IN
18542	2235	14	capers	caper	NNS
18542	2235	15	,	,	,
18542	2235	16	bring	bring	VB
18542	2235	17	to	to	IN
18542	2235	18	the	the	DT
18542	2235	19	boil	boil	NN
18542	2235	20	,	,	,
18542	2235	21	and	and	CC
18542	2235	22	pour	pour	VB
18542	2235	23	over	over	IN
18542	2235	24	the	the	DT
18542	2235	25	fish	fish	NN
18542	2235	26	.	.	.
18542	2236	1	BOILED	BOILED	NNP
18542	2236	2	MACKEREL	MACKEREL	NNP
18542	2236	3	WITH	with	IN
18542	2236	4	GOOSEBERRY	GOOSEBERRY	NNP
18542	2236	5	SAUCE	SAUCE	NNP
18542	2236	6	Boil	Boil	NNP
18542	2236	7	the	the	DT
18542	2236	8	mackerel	mackerel	NN
18542	2236	9	in	in	IN
18542	2236	10	salted	salt	VBN
18542	2236	11	and	and	CC
18542	2236	12	acidulated	acidulated	JJ
18542	2236	13	water	water	NN
18542	2236	14	.	.	.
18542	2237	1	Boil	Boil	NNP
18542	2237	2	two	two	CD
18542	2237	3	cupfuls	cupful	NNS
18542	2237	4	of	of	IN
18542	2237	5	gooseberries	gooseberry	NNS
18542	2237	6	in	in	IN
18542	2237	7	water	water	NN
18542	2237	8	to	to	TO
18542	2237	9	cover	cover	VB
18542	2237	10	until	until	IN
18542	2237	11	soft	soft	JJ
18542	2237	12	.	.	.
18542	2238	1	Drain	drain	NN
18542	2238	2	,	,	,
18542	2238	3	rub	rub	VB
18542	2238	4	through	through	RP
18542	2238	5	[	[	-LRB-
18542	2238	6	Page	page	NN
18542	2238	7	215	215	CD
18542	2238	8	]	]	-RRB-
18542	2238	9	a	a	DT
18542	2238	10	sieve	sieve	NN
18542	2238	11	,	,	,
18542	2238	12	and	and	CC
18542	2238	13	mix	mix	VB
18542	2238	14	with	with	IN
18542	2238	15	an	an	DT
18542	2238	16	equal	equal	JJ
18542	2238	17	quantity	quantity	NN
18542	2238	18	of	of	IN
18542	2238	19	the	the	DT
18542	2238	20	fish	fish	NN
18542	2238	21	broth	broth	NN
18542	2238	22	,	,	,
18542	2238	23	thickened	thicken	VBN
18542	2238	24	with	with	IN
18542	2238	25	butter	butter	NN
18542	2238	26	and	and	CC
18542	2238	27	flour	flour	NN
18542	2238	28	.	.	.
18542	2239	1	Add	add	VB
18542	2239	2	two	two	CD
18542	2239	3	tablespoonfuls	tablespoonful	NNS
18542	2239	4	of	of	IN
18542	2239	5	melted	melted	JJ
18542	2239	6	butter	butter	NN
18542	2239	7	.	.	.
18542	2240	1	BOILED	BOILED	NNP
18542	2240	2	MACKEREL	MACKEREL	NNP
18542	2240	3	À	À	NNP
18542	2240	4	LA	LA	NNP
18542	2240	5	PERSILLADE	PERSILLADE	NNP
18542	2240	6	Boil	Boil	NNP
18542	2240	7	the	the	DT
18542	2240	8	fish	fish	NN
18542	2240	9	according	accord	VBG
18542	2240	10	to	to	IN
18542	2240	11	directions	direction	NNS
18542	2240	12	given	give	VBN
18542	2240	13	in	in	IN
18542	2240	14	the	the	DT
18542	2240	15	preceding	precede	VBG
18542	2240	16	recipe	recipe	NN
18542	2240	17	.	.	.
18542	2241	1	Beat	beat	VB
18542	2241	2	together	together	RB
18542	2241	3	with	with	IN
18542	2241	4	an	an	DT
18542	2241	5	egg	egg	NN
18542	2241	6	-	-	HYPH
18542	2241	7	beater	beater	NN
18542	2241	8	half	half	PDT
18542	2241	9	a	a	DT
18542	2241	10	cupful	cupful	NN
18542	2241	11	of	of	IN
18542	2241	12	olive	olive	JJ
18542	2241	13	-	-	HYPH
18542	2241	14	oil	oil	NN
18542	2241	15	,	,	,
18542	2241	16	the	the	DT
18542	2241	17	juice	juice	NN
18542	2241	18	of	of	IN
18542	2241	19	two	two	CD
18542	2241	20	lemons	lemon	NNS
18542	2241	21	,	,	,
18542	2241	22	two	two	CD
18542	2241	23	tablespoonfuls	tablespoonful	NNS
18542	2241	24	of	of	IN
18542	2241	25	minced	mince	VBN
18542	2241	26	parsley	parsley	NNP
18542	2241	27	,	,	,
18542	2241	28	one	one	CD
18542	2241	29	tablespoonful	tablespoonful	NN
18542	2241	30	of	of	IN
18542	2241	31	mustard	mustard	NN
18542	2241	32	,	,	,
18542	2241	33	and	and	CC
18542	2241	34	a	a	DT
18542	2241	35	little	little	JJ
18542	2241	36	tarragon	tarragon	NN
18542	2241	37	vinegar	vinegar	NN
18542	2241	38	.	.	.
18542	2242	1	Pour	pour	VB
18542	2242	2	over	over	IN
18542	2242	3	the	the	DT
18542	2242	4	fish	fish	NN
18542	2242	5	and	and	CC
18542	2242	6	serve	serve	VB
18542	2242	7	.	.	.
18542	2243	1	FRESH	FRESH	NNP
18542	2243	2	BOILED	BOILED	NNP
18542	2243	3	MACKEREL	MACKEREL	NNP
18542	2243	4	Clean	clean	VBP
18542	2243	5	the	the	DT
18542	2243	6	mackerel	mackerel	NN
18542	2243	7	,	,	,
18542	2243	8	sprinkle	sprinkle	VB
18542	2243	9	with	with	IN
18542	2243	10	vinegar	vinegar	NN
18542	2243	11	,	,	,
18542	2243	12	wrap	wrap	VB
18542	2243	13	in	in	RP
18542	2243	14	a	a	DT
18542	2243	15	floured	floured	JJ
18542	2243	16	cloth	cloth	NN
18542	2243	17	and	and	CC
18542	2243	18	baste	baste	NN
18542	2243	19	closely	closely	RB
18542	2243	20	.	.	.
18542	2244	1	Boil	Boil	NNP
18542	2244	2	for	for	IN
18542	2244	3	three	three	CD
18542	2244	4	-	-	HYPH
18542	2244	5	quarters	quarter	NNS
18542	2244	6	of	of	IN
18542	2244	7	an	an	DT
18542	2244	8	hour	hour	NN
18542	2244	9	in	in	IN
18542	2244	10	salted	salt	VBN
18542	2244	11	water	water	NN
18542	2244	12	,	,	,
18542	2244	13	drain	drain	VB
18542	2244	14	,	,	,
18542	2244	15	and	and	CC
18542	2244	16	take	take	VB
18542	2244	17	off	off	RP
18542	2244	18	the	the	DT
18542	2244	19	cloth	cloth	NN
18542	2244	20	.	.	.
18542	2245	1	Strain	strain	VB
18542	2245	2	a	a	DT
18542	2245	3	cupful	cupful	NN
18542	2245	4	of	of	IN
18542	2245	5	the	the	DT
18542	2245	6	water	water	NN
18542	2245	7	in	in	IN
18542	2245	8	which	which	WDT
18542	2245	9	the	the	DT
18542	2245	10	fish	fish	NN
18542	2245	11	was	be	VBD
18542	2245	12	boiled	boil	VBN
18542	2245	13	,	,	,
18542	2245	14	and	and	CC
18542	2245	15	bring	bring	VB
18542	2245	16	to	to	IN
18542	2245	17	the	the	DT
18542	2245	18	boil	boil	NN
18542	2245	19	with	with	IN
18542	2245	20	a	a	DT
18542	2245	21	tablespoonful	tablespoonful	JJ
18542	2245	22	of	of	IN
18542	2245	23	walnut	walnut	NNP
18542	2245	24	catsup	catsup	NNP
18542	2245	25	,	,	,
18542	2245	26	a	a	DT
18542	2245	27	teaspoonful	teaspoonful	NN
18542	2245	28	of	of	IN
18542	2245	29	anchovy	anchovy	JJ
18542	2245	30	paste	paste	NN
18542	2245	31	,	,	,
18542	2245	32	and	and	CC
18542	2245	33	the	the	DT
18542	2245	34	juice	juice	NN
18542	2245	35	of	of	IN
18542	2245	36	half	half	PDT
18542	2245	37	a	a	DT
18542	2245	38	lemon	lemon	NN
18542	2245	39	.	.	.
18542	2246	1	Thicken	Thicken	VBN
18542	2246	2	with	with	IN
18542	2246	3	butter	butter	NN
18542	2246	4	and	and	CC
18542	2246	5	browned	brown	VBN
18542	2246	6	flour	flour	NN
18542	2246	7	.	.	.
18542	2247	1	BOILED	BOILED	NNP
18542	2247	2	MACKEREL	MACKEREL	NNP
18542	2247	3	À	À	NNP
18542	2247	4	LA	LA	NNP
18542	2247	5	BOLONAISE	BOLONAISE	NNP
18542	2247	6	Clean	clean	JJ
18542	2247	7	four	four	CD
18542	2247	8	fresh	fresh	JJ
18542	2247	9	mackerel	mackerel	NN
18542	2247	10	,	,	,
18542	2247	11	remove	remove	VB
18542	2247	12	the	the	DT
18542	2247	13	heads	head	NNS
18542	2247	14	and	and	CC
18542	2247	15	tails	tail	NNS
18542	2247	16	and	and	CC
18542	2247	17	cut	cut	VBN
18542	2247	18	in	in	IN
18542	2247	19	halves	half	NNS
18542	2247	20	crosswise	crosswise	NN
18542	2247	21	.	.	.
18542	2248	1	Put	put	VB
18542	2248	2	into	into	IN
18542	2248	3	a	a	DT
18542	2248	4	saucepan	saucepan	NN
18542	2248	5	with	with	IN
18542	2248	6	sliced	sliced	JJ
18542	2248	7	onions	onion	NNS
18542	2248	8	,	,	,
18542	2248	9	a	a	DT
18542	2248	10	bunch	bunch	NN
18542	2248	11	[	[	-LRB-
18542	2248	12	Page	page	NN
18542	2248	13	216	216	CD
18542	2248	14	]	]	-RRB-
18542	2248	15	of	of	IN
18542	2248	16	parsley	parsley	NN
18542	2248	17	,	,	,
18542	2248	18	salt	salt	NN
18542	2248	19	and	and	CC
18542	2248	20	pepper	pepper	NN
18542	2248	21	,	,	,
18542	2248	22	a	a	DT
18542	2248	23	little	little	JJ
18542	2248	24	white	white	JJ
18542	2248	25	wine	wine	NN
18542	2248	26	,	,	,
18542	2248	27	and	and	CC
18542	2248	28	enough	enough	JJ
18542	2248	29	boiling	boiling	NN
18542	2248	30	water	water	NN
18542	2248	31	to	to	TO
18542	2248	32	cover	cover	VB
18542	2248	33	.	.	.
18542	2249	1	Cover	cover	VB
18542	2249	2	with	with	IN
18542	2249	3	buttered	butter	VBN
18542	2249	4	paper	paper	NN
18542	2249	5	and	and	CC
18542	2249	6	simmer	simmer	NN
18542	2249	7	for	for	IN
18542	2249	8	fifteen	fifteen	CD
18542	2249	9	minutes	minute	NNS
18542	2249	10	.	.	.
18542	2250	1	Take	take	VB
18542	2250	2	out	out	RP
18542	2250	3	the	the	DT
18542	2250	4	fish	fish	NN
18542	2250	5	,	,	,
18542	2250	6	strain	strain	VB
18542	2250	7	the	the	DT
18542	2250	8	broth	broth	NN
18542	2250	9	,	,	,
18542	2250	10	and	and	CC
18542	2250	11	thicken	thicken	VB
18542	2250	12	a	a	DT
18542	2250	13	pint	pint	NN
18542	2250	14	of	of	IN
18542	2250	15	it	-PRON-	PRP
18542	2250	16	with	with	IN
18542	2250	17	two	two	CD
18542	2250	18	tablespoonfuls	tablespoonful	NNS
18542	2250	19	each	each	DT
18542	2250	20	of	of	IN
18542	2250	21	butter	butter	NN
18542	2250	22	and	and	CC
18542	2250	23	flour	flour	NN
18542	2250	24	cooked	cook	VBN
18542	2250	25	together	together	RB
18542	2250	26	.	.	.
18542	2251	1	Add	add	VB
18542	2251	2	two	two	CD
18542	2251	3	tablespoonfuls	tablespoonful	NNS
18542	2251	4	of	of	IN
18542	2251	5	butter	butter	NN
18542	2251	6	,	,	,
18542	2251	7	a	a	DT
18542	2251	8	teaspoonful	teaspoonful	NN
18542	2251	9	of	of	IN
18542	2251	10	chopped	chop	VBN
18542	2251	11	parsley	parsley	NN
18542	2251	12	,	,	,
18542	2251	13	and	and	CC
18542	2251	14	a	a	DT
18542	2251	15	little	little	JJ
18542	2251	16	tarragon	tarragon	NN
18542	2251	17	vinegar	vinegar	NN
18542	2251	18	.	.	.
18542	2252	1	Pour	pour	VB
18542	2252	2	over	over	IN
18542	2252	3	the	the	DT
18542	2252	4	fish	fish	NN
18542	2252	5	and	and	CC
18542	2252	6	serve	serve	VB
18542	2252	7	.	.	.
18542	2253	1	BOILED	BOILED	NNP
18542	2253	2	SALT	SALT	NNP
18542	2253	3	MACKEREL	mackerel	NN
18542	2253	4	--	--	:
18542	2253	5	I	-PRON-	PRP
18542	2253	6	Soak	soak	VBP
18542	2253	7	the	the	DT
18542	2253	8	fish	fish	NN
18542	2253	9	in	in	IN
18542	2253	10	cold	cold	JJ
18542	2253	11	water	water	NN
18542	2253	12	over	over	IN
18542	2253	13	night	night	NN
18542	2253	14	and	and	CC
18542	2253	15	in	in	IN
18542	2253	16	the	the	DT
18542	2253	17	morning	morning	NN
18542	2253	18	rinse	rinse	NN
18542	2253	19	thoroughly	thoroughly	RB
18542	2253	20	.	.	.
18542	2254	1	Wrap	wrap	VB
18542	2254	2	in	in	IN
18542	2254	3	a	a	DT
18542	2254	4	cloth	cloth	NN
18542	2254	5	and	and	CC
18542	2254	6	put	put	VBN
18542	2254	7	to	to	TO
18542	2254	8	boil	boil	NN
18542	2254	9	in	in	IN
18542	2254	10	cold	cold	JJ
18542	2254	11	water	water	NN
18542	2254	12	.	.	.
18542	2255	1	Bring	bring	VB
18542	2255	2	slowly	slowly	RB
18542	2255	3	to	to	IN
18542	2255	4	the	the	DT
18542	2255	5	boiling	boiling	NN
18542	2255	6	point	point	NN
18542	2255	7	and	and	CC
18542	2255	8	cook	cook	NN
18542	2255	9	for	for	IN
18542	2255	10	thirty	thirty	CD
18542	2255	11	minutes	minute	NNS
18542	2255	12	.	.	.
18542	2256	1	Unwrap	Unwrap	NNP
18542	2256	2	carefully	carefully	RB
18542	2256	3	,	,	,
18542	2256	4	take	take	VB
18542	2256	5	out	out	RP
18542	2256	6	the	the	DT
18542	2256	7	backbones	backbone	NNS
18542	2256	8	,	,	,
18542	2256	9	and	and	CC
18542	2256	10	pour	pour	VB
18542	2256	11	over	over	RP
18542	2256	12	a	a	DT
18542	2256	13	little	little	JJ
18542	2256	14	melted	melted	JJ
18542	2256	15	butter	butter	NN
18542	2256	16	and	and	CC
18542	2256	17	cream	cream	NN
18542	2256	18	,	,	,
18542	2256	19	seasoning	seasoning	NN
18542	2256	20	with	with	IN
18542	2256	21	pepper	pepper	NN
18542	2256	22	.	.	.
18542	2257	1	Or	or	CC
18542	2257	2	,	,	,
18542	2257	3	serve	serve	VB
18542	2257	4	with	with	IN
18542	2257	5	a	a	DT
18542	2257	6	sauce	sauce	NN
18542	2257	7	made	make	VBN
18542	2257	8	of	of	IN
18542	2257	9	a	a	DT
18542	2257	10	cupful	cupful	NN
18542	2257	11	of	of	IN
18542	2257	12	milk	milk	NN
18542	2257	13	thickened	thicken	VBN
18542	2257	14	with	with	IN
18542	2257	15	a	a	DT
18542	2257	16	teaspoonful	teaspoonful	NN
18542	2257	17	of	of	IN
18542	2257	18	cornstarch	cornstarch	NN
18542	2257	19	,	,	,
18542	2257	20	and	and	CC
18542	2257	21	season	season	NN
18542	2257	22	with	with	IN
18542	2257	23	butter	butter	NN
18542	2257	24	,	,	,
18542	2257	25	pepper	pepper	NN
18542	2257	26	,	,	,
18542	2257	27	salt	salt	NN
18542	2257	28	,	,	,
18542	2257	29	and	and	CC
18542	2257	30	minced	mince	VBD
18542	2257	31	parsley	parsley	NN
18542	2257	32	.	.	.
18542	2258	1	Take	take	VB
18542	2258	2	from	from	IN
18542	2258	3	the	the	DT
18542	2258	4	fire	fire	NN
18542	2258	5	,	,	,
18542	2258	6	add	add	VB
18542	2258	7	one	one	CD
18542	2258	8	egg	egg	NN
18542	2258	9	well	well	UH
18542	2258	10	beaten	beat	VBN
18542	2258	11	,	,	,
18542	2258	12	and	and	CC
18542	2258	13	pour	pour	VB
18542	2258	14	over	over	IN
18542	2258	15	the	the	DT
18542	2258	16	fish	fish	NN
18542	2258	17	.	.	.
18542	2259	1	Garnish	garnish	VB
18542	2259	2	with	with	IN
18542	2259	3	lemon	lemon	NN
18542	2259	4	and	and	CC
18542	2259	5	parsley	parsley	NN
18542	2259	6	.	.	.
18542	2260	1	BOILED	BOILED	NNP
18542	2260	2	SALT	SALT	NNP
18542	2260	3	MACKEREL	mackerel	NN
18542	2260	4	--	--	:
18542	2260	5	II	II	NNP
18542	2260	6	Soak	Soak	NNP
18542	2260	7	over	over	IN
18542	2260	8	night	night	NN
18542	2260	9	in	in	IN
18542	2260	10	cold	cold	JJ
18542	2260	11	water	water	NN
18542	2260	12	and	and	CC
18542	2260	13	in	in	IN
18542	2260	14	the	the	DT
18542	2260	15	morning	morning	NN
18542	2260	16	rinse	rinse	NN
18542	2260	17	thoroughly	thoroughly	RB
18542	2260	18	.	.	.
18542	2261	1	Boil	Boil	NNP
18542	2261	2	,	,	,
18542	2261	3	drain	drain	VB
18542	2261	4	,	,	,
18542	2261	5	and	and	CC
18542	2261	6	pour	pour	VB
18542	2261	7	over	over	IN
18542	2261	8	a	a	DT
18542	2261	9	cupful	cupful	NN
18542	2261	10	of	of	IN
18542	2261	11	hot	hot	JJ
18542	2261	12	cream	cream	NN
18542	2261	13	in	in	IN
18542	2261	14	which	which	WDT
18542	2261	15	a	a	DT
18542	2261	16	[	[	-LRB-
18542	2261	17	Page	page	NN
18542	2261	18	217	217	CD
18542	2261	19	]	]	-RRB-
18542	2261	20	tablespoonful	tablespoonful	JJ
18542	2261	21	of	of	IN
18542	2261	22	butter	butter	NN
18542	2261	23	has	have	VBZ
18542	2261	24	been	be	VBN
18542	2261	25	melted	melt	VBN
18542	2261	26	.	.	.
18542	2262	1	BOILED	BOILED	NNP
18542	2262	2	SALT	SALT	NNP
18542	2262	3	MACKEREL	mackerel	NN
18542	2262	4	--	--	:
18542	2262	5	III	III	NNP
18542	2262	6	Wash	Wash	NNP
18542	2262	7	thoroughly	thoroughly	RB
18542	2262	8	,	,	,
18542	2262	9	cover	cover	VB
18542	2262	10	with	with	IN
18542	2262	11	cold	cold	JJ
18542	2262	12	water	water	NN
18542	2262	13	to	to	TO
18542	2262	14	which	which	WDT
18542	2262	15	a	a	DT
18542	2262	16	chopped	chop	VBN
18542	2262	17	onion	onion	NN
18542	2262	18	and	and	CC
18542	2262	19	a	a	DT
18542	2262	20	little	little	JJ
18542	2262	21	black	black	JJ
18542	2262	22	pepper	pepper	NN
18542	2262	23	have	have	VBP
18542	2262	24	been	be	VBN
18542	2262	25	added	add	VBN
18542	2262	26	,	,	,
18542	2262	27	and	and	CC
18542	2262	28	boil	boil	VB
18542	2262	29	until	until	IN
18542	2262	30	the	the	DT
18542	2262	31	flesh	flesh	NN
18542	2262	32	loosens	loosen	VBZ
18542	2262	33	from	from	IN
18542	2262	34	the	the	DT
18542	2262	35	bone	bone	NN
18542	2262	36	.	.	.
18542	2263	1	Drain	drain	VB
18542	2263	2	,	,	,
18542	2263	3	and	and	CC
18542	2263	4	serve	serve	VB
18542	2263	5	with	with	IN
18542	2263	6	melted	melted	JJ
18542	2263	7	butter	butter	NN
18542	2263	8	and	and	CC
18542	2263	9	minced	mince	VBN
18542	2263	10	parsley	parsley	NN
18542	2263	11	.	.	.
18542	2264	1	BOILED	BOILED	NNP
18542	2264	2	SALT	SALT	NNP
18542	2264	3	MACKEREL	mackerel	NN
18542	2264	4	--	--	:
18542	2264	5	IV	IV	NNP
18542	2264	6	Soak	Soak	NNP
18542	2264	7	the	the	DT
18542	2264	8	fish	fish	NN
18542	2264	9	over	over	IN
18542	2264	10	night	night	NN
18542	2264	11	in	in	IN
18542	2264	12	cold	cold	JJ
18542	2264	13	water	water	NN
18542	2264	14	,	,	,
18542	2264	15	and	and	CC
18542	2264	16	in	in	IN
18542	2264	17	the	the	DT
18542	2264	18	morning	morning	NN
18542	2264	19	cover	cover	NN
18542	2264	20	with	with	IN
18542	2264	21	hot	hot	JJ
18542	2264	22	water	water	NN
18542	2264	23	for	for	IN
18542	2264	24	half	half	PDT
18542	2264	25	an	an	DT
18542	2264	26	hour	hour	NN
18542	2264	27	.	.	.
18542	2265	1	Drain	drain	VB
18542	2265	2	and	and	CC
18542	2265	3	boil	boil	VB
18542	2265	4	in	in	IN
18542	2265	5	acidulated	acidulated	JJ
18542	2265	6	water	water	NN
18542	2265	7	or	or	CC
18542	2265	8	in	in	IN
18542	2265	9	milk	milk	NN
18542	2265	10	until	until	IN
18542	2265	11	done	do	VBN
18542	2265	12	.	.	.
18542	2266	1	Serve	serve	VB
18542	2266	2	with	with	IN
18542	2266	3	a	a	DT
18542	2266	4	Cream	Cream	NNP
18542	2266	5	Sauce	Sauce	NNP
18542	2266	6	to	to	TO
18542	2266	7	which	which	WDT
18542	2266	8	chopped	chop	VBD
18542	2266	9	hard	hard	RB
18542	2266	10	-	-	HYPH
18542	2266	11	boiled	boil	VBN
18542	2266	12	eggs	egg	NNS
18542	2266	13	have	have	VBP
18542	2266	14	been	be	VBN
18542	2266	15	added	add	VBN
18542	2266	16	,	,	,
18542	2266	17	or	or	CC
18542	2266	18	with	with	IN
18542	2266	19	Tomato	Tomato	NNP
18542	2266	20	Sauce	Sauce	NNP
18542	2266	21	.	.	.
18542	2267	1	BOILED	BOILED	NNP
18542	2267	2	SALT	SALT	NNP
18542	2267	3	MACKEREL	mackerel	NN
18542	2267	4	--	--	:
18542	2267	5	V	V	NNP
18542	2267	6	Soak	soak	VB
18542	2267	7	the	the	DT
18542	2267	8	fish	fish	NN
18542	2267	9	over	over	IN
18542	2267	10	night	night	NN
18542	2267	11	in	in	IN
18542	2267	12	cold	cold	JJ
18542	2267	13	water	water	NN
18542	2267	14	,	,	,
18542	2267	15	drain	drain	VB
18542	2267	16	,	,	,
18542	2267	17	and	and	CC
18542	2267	18	simmer	simmer	NN
18542	2267	19	for	for	IN
18542	2267	20	fifteen	fifteen	CD
18542	2267	21	minutes	minute	NNS
18542	2267	22	in	in	IN
18542	2267	23	water	water	NN
18542	2267	24	to	to	TO
18542	2267	25	cover	cover	VB
18542	2267	26	,	,	,
18542	2267	27	adding	add	VBG
18542	2267	28	a	a	DT
18542	2267	29	teaspoonful	teaspoonful	NN
18542	2267	30	of	of	IN
18542	2267	31	vinegar	vinegar	NN
18542	2267	32	,	,	,
18542	2267	33	a	a	DT
18542	2267	34	bay	bay	NN
18542	2267	35	-	-	HYPH
18542	2267	36	leaf	leaf	NN
18542	2267	37	,	,	,
18542	2267	38	a	a	DT
18542	2267	39	slice	slice	NN
18542	2267	40	of	of	IN
18542	2267	41	onion	onion	NN
18542	2267	42	,	,	,
18542	2267	43	and	and	CC
18542	2267	44	a	a	DT
18542	2267	45	sprig	sprig	NN
18542	2267	46	of	of	IN
18542	2267	47	parsley	parsley	NNP
18542	2267	48	.	.	.
18542	2268	1	When	when	WRB
18542	2268	2	tender	tender	NN
18542	2268	3	,	,	,
18542	2268	4	place	place	NN
18542	2268	5	on	on	IN
18542	2268	6	a	a	DT
18542	2268	7	hot	hot	JJ
18542	2268	8	platter	platter	NN
18542	2268	9	and	and	CC
18542	2268	10	pour	pour	VB
18542	2268	11	over	over	IN
18542	2268	12	it	-PRON-	PRP
18542	2268	13	a	a	DT
18542	2268	14	Cream	Cream	NNP
18542	2268	15	Sauce	Sauce	NNP
18542	2268	16	.	.	.
18542	2269	1	BOILED	BOILED	NNP
18542	2269	2	SALT	SALT	NNP
18542	2269	3	MACKEREL	MACKEREL	NNP
18542	2269	4	--	--	:
18542	2269	5	VI	VI	NNP
18542	2269	6	Prepare	prepare	VB
18542	2269	7	the	the	DT
18542	2269	8	fish	fish	NN
18542	2269	9	according	accord	VBG
18542	2269	10	to	to	IN
18542	2269	11	directions	direction	NNS
18542	2269	12	[	[	-LRB-
18542	2269	13	Page	page	NN
18542	2269	14	218	218	CD
18542	2269	15	]	]	-RRB-
18542	2269	16	given	give	VBN
18542	2269	17	in	in	IN
18542	2269	18	the	the	DT
18542	2269	19	preceding	precede	VBG
18542	2269	20	recipe	recipe	NN
18542	2269	21	,	,	,
18542	2269	22	and	and	CC
18542	2269	23	simmer	simmer	NN
18542	2269	24	for	for	IN
18542	2269	25	twenty	twenty	CD
18542	2269	26	minutes	minute	NNS
18542	2269	27	in	in	IN
18542	2269	28	acidulated	acidulated	JJ
18542	2269	29	water	water	NN
18542	2269	30	.	.	.
18542	2270	1	Drain	drain	VB
18542	2270	2	and	and	CC
18542	2270	3	pour	pour	VB
18542	2270	4	over	over	IN
18542	2270	5	it	-PRON-	PRP
18542	2270	6	a	a	DT
18542	2270	7	Cream	Cream	NNP
18542	2270	8	Sauce	Sauce	NNP
18542	2270	9	.	.	.
18542	2271	1	BOILED	BOILED	NNP
18542	2271	2	SALT	SALT	NNP
18542	2271	3	MACKEREL	mackerel	NN
18542	2271	4	--	--	:
18542	2271	5	VII	VII	NNP
18542	2271	6	Prepare	Prepare	NNP
18542	2271	7	according	accord	VBG
18542	2271	8	to	to	IN
18542	2271	9	directions	direction	NNS
18542	2271	10	given	give	VBN
18542	2271	11	in	in	IN
18542	2271	12	the	the	DT
18542	2271	13	preceding	precede	VBG
18542	2271	14	recipe	recipe	NN
18542	2271	15	.	.	.
18542	2272	1	Pour	pour	VB
18542	2272	2	over	over	IN
18542	2272	3	a	a	DT
18542	2272	4	sauce	sauce	NN
18542	2272	5	made	make	VBN
18542	2272	6	of	of	IN
18542	2272	7	stewed	stew	VBN
18542	2272	8	and	and	CC
18542	2272	9	strained	strained	JJ
18542	2272	10	tomatoes	tomato	NNS
18542	2272	11	,	,	,
18542	2272	12	thickened	thicken	VBN
18542	2272	13	with	with	IN
18542	2272	14	butter	butter	NN
18542	2272	15	and	and	CC
18542	2272	16	browned	brown	VBN
18542	2272	17	flour	flour	NN
18542	2272	18	,	,	,
18542	2272	19	and	and	CC
18542	2272	20	seasoned	season	VBN
18542	2272	21	with	with	IN
18542	2272	22	pepper	pepper	NN
18542	2272	23	,	,	,
18542	2272	24	salt	salt	NN
18542	2272	25	,	,	,
18542	2272	26	sugar	sugar	NN
18542	2272	27	,	,	,
18542	2272	28	and	and	CC
18542	2272	29	grated	grate	VBD
18542	2272	30	onion	onion	NN
18542	2272	31	.	.	.
18542	2273	1	BAKED	BAKED	NNP
18542	2273	2	MACKEREL	MACKEREL	NNP
18542	2273	3	--	--	:
18542	2273	4	I	-PRON-	PRP
18542	2273	5	Clean	clean	VBP
18542	2273	6	the	the	DT
18542	2273	7	mackerel	mackerel	NN
18542	2273	8	,	,	,
18542	2273	9	split	split	VBD
18542	2273	10	down	down	RP
18542	2273	11	the	the	DT
18542	2273	12	back	back	NN
18542	2273	13	and	and	CC
18542	2273	14	cut	cut	VB
18542	2273	15	each	each	DT
18542	2273	16	fish	fish	NN
18542	2273	17	in	in	IN
18542	2273	18	four	four	CD
18542	2273	19	pieces	piece	NNS
18542	2273	20	.	.	.
18542	2274	1	Put	put	VB
18542	2274	2	in	in	RP
18542	2274	3	a	a	DT
18542	2274	4	baking	baking	NN
18542	2274	5	-	-	HYPH
18542	2274	6	dish	dish	NN
18542	2274	7	in	in	IN
18542	2274	8	layers	layer	NNS
18542	2274	9	,	,	,
18542	2274	10	seasoning	season	VBG
18542	2274	11	each	each	DT
18542	2274	12	layer	layer	NN
18542	2274	13	with	with	IN
18542	2274	14	bay	bay	NN
18542	2274	15	-	-	HYPH
18542	2274	16	leaves	leave	NNS
18542	2274	17	,	,	,
18542	2274	18	cloves	clove	NNS
18542	2274	19	,	,	,
18542	2274	20	pepper	pepper	NN
18542	2274	21	-	-	HYPH
18542	2274	22	corns	corn	NNS
18542	2274	23	,	,	,
18542	2274	24	and	and	CC
18542	2274	25	sliced	slice	VBD
18542	2274	26	onions	onion	NNS
18542	2274	27	or	or	CC
18542	2274	28	shallots	shallot	NNS
18542	2274	29	.	.	.
18542	2275	1	Cover	cover	VB
18542	2275	2	with	with	IN
18542	2275	3	one	one	CD
18542	2275	4	cupful	cupful	NN
18542	2275	5	of	of	IN
18542	2275	6	stock	stock	NN
18542	2275	7	,	,	,
18542	2275	8	three	three	CD
18542	2275	9	tablespoonfuls	tablespoonful	NNS
18542	2275	10	each	each	DT
18542	2275	11	of	of	IN
18542	2275	12	white	white	JJ
18542	2275	13	wine	wine	NN
18542	2275	14	and	and	CC
18542	2275	15	vinegar	vinegar	NN
18542	2275	16	,	,	,
18542	2275	17	one	one	CD
18542	2275	18	tablespoonful	tablespoonful	JJ
18542	2275	19	each	each	DT
18542	2275	20	of	of	IN
18542	2275	21	anchovy	anchovy	JJ
18542	2275	22	sauce	sauce	NN
18542	2275	23	and	and	CC
18542	2275	24	mushroom	mushroom	NN
18542	2275	25	catsup	catsup	NN
18542	2275	26	,	,	,
18542	2275	27	and	and	CC
18542	2275	28	a	a	DT
18542	2275	29	teaspoonful	teaspoonful	NN
18542	2275	30	of	of	IN
18542	2275	31	Worcestershire	Worcestershire	NNP
18542	2275	32	.	.	.
18542	2276	1	Bake	bake	VB
18542	2276	2	in	in	IN
18542	2276	3	a	a	DT
18542	2276	4	moderate	moderate	JJ
18542	2276	5	oven	oven	NN
18542	2276	6	.	.	.
18542	2277	1	Take	take	VB
18542	2277	2	out	out	RP
18542	2277	3	the	the	DT
18542	2277	4	fish	fish	NN
18542	2277	5	carefully	carefully	RB
18542	2277	6	,	,	,
18542	2277	7	strain	strain	VB
18542	2277	8	the	the	DT
18542	2277	9	sauce	sauce	NN
18542	2277	10	over	over	IN
18542	2277	11	them	-PRON-	PRP
18542	2277	12	,	,	,
18542	2277	13	and	and	CC
18542	2277	14	let	let	VB
18542	2277	15	cool	cool	JJ
18542	2277	16	.	.	.
18542	2278	1	BAKED	BAKED	NNP
18542	2278	2	MACKEREL	MACKEREL	NNP
18542	2278	3	--	--	:
18542	2278	4	II	II	NNP
18542	2278	5	Split	Split	VBD
18542	2278	6	a	a	DT
18542	2278	7	fresh	fresh	JJ
18542	2278	8	mackerel	mackerel	NN
18542	2278	9	,	,	,
18542	2278	10	take	take	VB
18542	2278	11	out	out	RP
18542	2278	12	the	the	DT
18542	2278	13	backbone	backbone	NN
18542	2278	14	,	,	,
18542	2278	15	dry	dry	VB
18542	2278	16	thoroughly	thoroughly	RB
18542	2278	17	,	,	,
18542	2278	18	and	and	CC
18542	2278	19	sprinkle	sprinkle	VB
18542	2278	20	the	the	DT
18542	2278	21	inside	inside	NN
18542	2278	22	with	with	IN
18542	2278	23	salt	salt	NN
18542	2278	24	and	and	CC
18542	2278	25	pepper	pepper	NN
18542	2278	26	.	.	.
18542	2279	1	Drain	drain	VB
18542	2279	2	the	the	DT
18542	2279	3	liquor	liquor	NN
18542	2279	4	from	from	IN
18542	2279	5	a	a	DT
18542	2279	6	[	[	-LRB-
18542	2279	7	Page	page	NN
18542	2279	8	219	219	CD
18542	2279	9	]	]	-RRB-
18542	2279	10	quart	quart	NN
18542	2279	11	of	of	IN
18542	2279	12	oysters	oyster	NNS
18542	2279	13	and	and	CC
18542	2279	14	put	put	VBD
18542	2279	15	aside	aside	RB
18542	2279	16	a	a	DT
18542	2279	17	dozen	dozen	NN
18542	2279	18	of	of	IN
18542	2279	19	the	the	DT
18542	2279	20	large	large	JJ
18542	2279	21	ones	one	NNS
18542	2279	22	.	.	.
18542	2280	1	Chop	chop	VB
18542	2280	2	the	the	DT
18542	2280	3	remaining	remain	VBG
18542	2280	4	oysters	oyster	NNS
18542	2280	5	coarsely	coarsely	RB
18542	2280	6	.	.	.
18542	2281	1	Fry	Fry	NNP
18542	2281	2	two	two	CD
18542	2281	3	chopped	chop	VBD
18542	2281	4	onions	onion	NNS
18542	2281	5	in	in	IN
18542	2281	6	butter	butter	NN
18542	2281	7	,	,	,
18542	2281	8	add	add	VB
18542	2281	9	the	the	DT
18542	2281	10	chopped	chop	VBN
18542	2281	11	oysters	oyster	NNS
18542	2281	12	with	with	IN
18542	2281	13	three	three	CD
18542	2281	14	chopped	chop	VBN
18542	2281	15	hard	hard	RB
18542	2281	16	-	-	HYPH
18542	2281	17	boiled	boil	VBN
18542	2281	18	eggs	egg	NNS
18542	2281	19	and	and	CC
18542	2281	20	a	a	DT
18542	2281	21	tablespoonful	tablespoonful	NN
18542	2281	22	of	of	IN
18542	2281	23	minced	mince	VBN
18542	2281	24	parsley	parsley	NN
18542	2281	25	.	.	.
18542	2282	1	Season	season	NN
18542	2282	2	with	with	IN
18542	2282	3	salt	salt	NN
18542	2282	4	and	and	CC
18542	2282	5	pepper	pepper	NN
18542	2282	6	and	and	CC
18542	2282	7	cool	cool	JJ
18542	2282	8	.	.	.
18542	2283	1	Mix	mix	VB
18542	2283	2	with	with	IN
18542	2283	3	the	the	DT
18542	2283	4	yolks	yolk	NNS
18542	2283	5	of	of	IN
18542	2283	6	two	two	CD
18542	2283	7	raw	raw	JJ
18542	2283	8	eggs	egg	NNS
18542	2283	9	and	and	CC
18542	2283	10	a	a	DT
18542	2283	11	tablespoonful	tablespoonful	NN
18542	2283	12	of	of	IN
18542	2283	13	butter	butter	NN
18542	2283	14	.	.	.
18542	2284	1	Stuff	stuff	VB
18542	2284	2	the	the	DT
18542	2284	3	fish	fish	NN
18542	2284	4	and	and	CC
18542	2284	5	sew	sew	VB
18542	2284	6	up	up	RP
18542	2284	7	.	.	.
18542	2285	1	Put	put	VB
18542	2285	2	into	into	IN
18542	2285	3	a	a	DT
18542	2285	4	baking	baking	NN
18542	2285	5	-	-	HYPH
18542	2285	6	pan	pan	NN
18542	2285	7	,	,	,
18542	2285	8	cover	cover	VBP
18542	2285	9	with	with	IN
18542	2285	10	buttered	butter	VBN
18542	2285	11	paper	paper	NN
18542	2285	12	,	,	,
18542	2285	13	and	and	CC
18542	2285	14	bake	bake	VB
18542	2285	15	for	for	IN
18542	2285	16	twenty	twenty	CD
18542	2285	17	minutes	minute	NNS
18542	2285	18	,	,	,
18542	2285	19	basting	baste	VBG
18542	2285	20	as	as	IN
18542	2285	21	required	require	VBN
18542	2285	22	.	.	.
18542	2286	1	Add	add	VB
18542	2286	2	the	the	DT
18542	2286	3	oysters	oyster	NNS
18542	2286	4	and	and	CC
18542	2286	5	bake	bake	VB
18542	2286	6	for	for	IN
18542	2286	7	five	five	CD
18542	2286	8	minutes	minute	NNS
18542	2286	9	longer	long	RBR
18542	2286	10	.	.	.
18542	2287	1	Serve	serve	VB
18542	2287	2	the	the	DT
18542	2287	3	fish	fish	NN
18542	2287	4	on	on	IN
18542	2287	5	a	a	DT
18542	2287	6	warm	warm	JJ
18542	2287	7	platter	platter	NN
18542	2287	8	with	with	IN
18542	2287	9	lemon	lemon	NN
18542	2287	10	-	-	HYPH
18542	2287	11	juice	juice	NN
18542	2287	12	squeezed	squeeze	VBN
18542	2287	13	over	over	IN
18542	2287	14	it	-PRON-	PRP
18542	2287	15	,	,	,
18542	2287	16	and	and	CC
18542	2287	17	place	place	VB
18542	2287	18	the	the	DT
18542	2287	19	oysters	oyster	NNS
18542	2287	20	around	around	IN
18542	2287	21	it	-PRON-	PRP
18542	2287	22	on	on	IN
18542	2287	23	thin	thin	JJ
18542	2287	24	circles	circle	NNS
18542	2287	25	of	of	IN
18542	2287	26	toast	toast	NN
18542	2287	27	spread	spread	VBD
18542	2287	28	with	with	IN
18542	2287	29	anchovy	anchovy	JJ
18542	2287	30	paste	paste	NN
18542	2287	31	.	.	.
18542	2288	1	Garnish	garnish	VB
18542	2288	2	with	with	IN
18542	2288	3	parsley	parsley	NN
18542	2288	4	and	and	CC
18542	2288	5	lemon	lemon	NN
18542	2288	6	and	and	CC
18542	2288	7	serve	serve	VB
18542	2288	8	very	very	RB
18542	2288	9	hot	hot	JJ
18542	2288	10	.	.	.
18542	2289	1	BAKED	BAKED	NNP
18542	2289	2	MACKEREL	MACKEREL	NNP
18542	2289	3	--	--	:
18542	2289	4	III	III	NNP
18542	2289	5	Gash	Gash	NNP
18542	2289	6	two	two	CD
18542	2289	7	cleaned	clean	VBD
18542	2289	8	fresh	fresh	JJ
18542	2289	9	mackerel	mackerel	NN
18542	2289	10	,	,	,
18542	2289	11	and	and	CC
18542	2289	12	put	put	VBD
18542	2289	13	in	in	RP
18542	2289	14	a	a	DT
18542	2289	15	buttered	butter	VBN
18542	2289	16	baking	baking	NN
18542	2289	17	-	-	HYPH
18542	2289	18	dish	dish	NN
18542	2289	19	with	with	IN
18542	2289	20	two	two	CD
18542	2289	21	tablespoonfuls	tablespoonful	NNS
18542	2289	22	of	of	IN
18542	2289	23	white	white	JJ
18542	2289	24	wine	wine	NN
18542	2289	25	,	,	,
18542	2289	26	three	three	CD
18542	2289	27	tablespoonfuls	tablespoonful	NNS
18542	2289	28	of	of	IN
18542	2289	29	mushroom	mushroom	NN
18542	2289	30	liquor	liquor	NN
18542	2289	31	,	,	,
18542	2289	32	a	a	DT
18542	2289	33	chopped	chop	VBN
18542	2289	34	shallot	shallot	NN
18542	2289	35	,	,	,
18542	2289	36	and	and	CC
18542	2289	37	salt	salt	NN
18542	2289	38	and	and	CC
18542	2289	39	pepper	pepper	NN
18542	2289	40	to	to	IN
18542	2289	41	season	season	NN
18542	2289	42	.	.	.
18542	2290	1	Cover	cover	VB
18542	2290	2	with	with	IN
18542	2290	3	buttered	butter	VBN
18542	2290	4	paper	paper	NN
18542	2290	5	and	and	CC
18542	2290	6	bake	bake	NN
18542	2290	7	for	for	IN
18542	2290	8	fifteen	fifteen	CD
18542	2290	9	minutes	minute	NNS
18542	2290	10	in	in	IN
18542	2290	11	a	a	DT
18542	2290	12	moderate	moderate	JJ
18542	2290	13	oven	oven	NN
18542	2290	14	.	.	.
18542	2291	1	Take	take	VB
18542	2291	2	up	up	RP
18542	2291	3	the	the	DT
18542	2291	4	fish	fish	NN
18542	2291	5	and	and	CC
18542	2291	6	add	add	VB
18542	2291	7	to	to	IN
18542	2291	8	the	the	DT
18542	2291	9	gravy	gravy	NN
18542	2291	10	a	a	DT
18542	2291	11	little	little	JJ
18542	2291	12	chopped	chopped	JJ
18542	2291	13	onion	onion	NN
18542	2291	14	,	,	,
18542	2291	15	mushrooms	mushroom	NNS
18542	2291	16	,	,	,
18542	2291	17	shallot	shallot	NN
18542	2291	18	,	,	,
18542	2291	19	parsley	parsley	NN
18542	2291	20	,	,	,
18542	2291	21	and	and	CC
18542	2291	22	garlic	garlic	NN
18542	2291	23	fried	fry	VBN
18542	2291	24	together	together	RB
18542	2291	25	,	,	,
18542	2291	26	and	and	CC
18542	2291	27	[	[	-LRB-
18542	2291	28	Page	page	NN
18542	2291	29	220	220	CD
18542	2291	30	]	]	-RRB-
18542	2291	31	enough	enough	JJ
18542	2291	32	white	white	JJ
18542	2291	33	stock	stock	NN
18542	2291	34	to	to	TO
18542	2291	35	make	make	VB
18542	2291	36	the	the	DT
18542	2291	37	required	require	VBN
18542	2291	38	quantity	quantity	NN
18542	2291	39	of	of	IN
18542	2291	40	sauce	sauce	NN
18542	2291	41	.	.	.
18542	2292	1	Thicken	Thicken	VBN
18542	2292	2	with	with	IN
18542	2292	3	butter	butter	NN
18542	2292	4	and	and	CC
18542	2292	5	flour	flour	NN
18542	2292	6	cooked	cook	VBN
18542	2292	7	together	together	RB
18542	2292	8	,	,	,
18542	2292	9	take	take	VBP
18542	2292	10	from	from	IN
18542	2292	11	the	the	DT
18542	2292	12	fire	fire	NN
18542	2292	13	and	and	CC
18542	2292	14	add	add	VB
18542	2292	15	the	the	DT
18542	2292	16	yolks	yolk	NNS
18542	2292	17	of	of	IN
18542	2292	18	three	three	CD
18542	2292	19	eggs	egg	NNS
18542	2292	20	well	well	RB
18542	2292	21	beaten	beat	VBN
18542	2292	22	.	.	.
18542	2293	1	Add	add	VB
18542	2293	2	the	the	DT
18542	2293	3	juice	juice	NN
18542	2293	4	of	of	IN
18542	2293	5	half	half	PDT
18542	2293	6	a	a	DT
18542	2293	7	lemon	lemon	NN
18542	2293	8	and	and	CC
18542	2293	9	a	a	DT
18542	2293	10	tablespoonful	tablespoonful	NN
18542	2293	11	of	of	IN
18542	2293	12	butter	butter	NN
18542	2293	13	,	,	,
18542	2293	14	and	and	CC
18542	2293	15	pour	pour	VB
18542	2293	16	over	over	IN
18542	2293	17	the	the	DT
18542	2293	18	fish	fish	NN
18542	2293	19	.	.	.
18542	2294	1	BAKED	BAKED	NNP
18542	2294	2	MACKEREL	MACKEREL	NNP
18542	2294	3	--	--	:
18542	2294	4	IV	IV	NNP
18542	2294	5	Soak	Soak	NNP
18542	2294	6	a	a	DT
18542	2294	7	fresh	fresh	JJ
18542	2294	8	cleaned	clean	VBN
18542	2294	9	fish	fish	NN
18542	2294	10	for	for	IN
18542	2294	11	half	half	PDT
18542	2294	12	an	an	DT
18542	2294	13	hour	hour	NN
18542	2294	14	in	in	IN
18542	2294	15	olive	olive	JJ
18542	2294	16	-	-	HYPH
18542	2294	17	oil	oil	NN
18542	2294	18	and	and	CC
18542	2294	19	lemon	lemon	NN
18542	2294	20	-	-	HYPH
18542	2294	21	juice	juice	NN
18542	2294	22	.	.	.
18542	2295	1	Lay	Lay	NNP
18542	2295	2	in	in	IN
18542	2295	3	a	a	DT
18542	2295	4	baking	baking	NN
18542	2295	5	-	-	HYPH
18542	2295	6	pan	pan	NN
18542	2295	7	upon	upon	IN
18542	2295	8	thin	thin	JJ
18542	2295	9	slices	slice	NNS
18542	2295	10	of	of	IN
18542	2295	11	fat	fat	JJ
18542	2295	12	salt	salt	NN
18542	2295	13	pork	pork	NN
18542	2295	14	,	,	,
18542	2295	15	sprinkle	sprinkle	VB
18542	2295	16	with	with	IN
18542	2295	17	salt	salt	NN
18542	2295	18	and	and	CC
18542	2295	19	pepper	pepper	NN
18542	2295	20	,	,	,
18542	2295	21	and	and	CC
18542	2295	22	bake	bake	VB
18542	2295	23	for	for	IN
18542	2295	24	twenty	twenty	CD
18542	2295	25	-	-	HYPH
18542	2295	26	five	five	CD
18542	2295	27	minutes	minute	NNS
18542	2295	28	.	.	.
18542	2296	1	Serve	serve	VB
18542	2296	2	with	with	IN
18542	2296	3	Tomato	Tomato	NNP
18542	2296	4	Sauce	Sauce	NNP
18542	2296	5	.	.	.
18542	2297	1	BAKED	baked	JJ
18542	2297	2	FILLET	FILLET	NNP
18542	2297	3	OF	of	IN
18542	2297	4	MACKEREL	MACKEREL	NNP
18542	2297	5	Remove	remove	VB
18542	2297	6	the	the	DT
18542	2297	7	head	head	NN
18542	2297	8	and	and	CC
18542	2297	9	backbone	backbone	NN
18542	2297	10	from	from	IN
18542	2297	11	a	a	DT
18542	2297	12	large	large	JJ
18542	2297	13	fresh	fresh	JJ
18542	2297	14	mackerel	mackerel	NN
18542	2297	15	,	,	,
18542	2297	16	and	and	CC
18542	2297	17	place	place	VB
18542	2297	18	the	the	DT
18542	2297	19	roe	roe	NN
18542	2297	20	on	on	IN
18542	2297	21	top	top	NN
18542	2297	22	.	.	.
18542	2298	1	Chop	chop	VB
18542	2298	2	fine	fine	JJ
18542	2298	3	six	six	CD
18542	2298	4	shallots	shallot	NNS
18542	2298	5	or	or	CC
18542	2298	6	three	three	CD
18542	2298	7	small	small	JJ
18542	2298	8	onions	onion	NNS
18542	2298	9	,	,	,
18542	2298	10	half	half	PDT
18542	2298	11	a	a	DT
18542	2298	12	pound	pound	NN
18542	2298	13	of	of	IN
18542	2298	14	mushrooms	mushroom	NNS
18542	2298	15	,	,	,
18542	2298	16	and	and	CC
18542	2298	17	three	three	CD
18542	2298	18	or	or	CC
18542	2298	19	four	four	CD
18542	2298	20	sprigs	sprig	NNS
18542	2298	21	of	of	IN
18542	2298	22	parsley	parsley	NN
18542	2298	23	.	.	.
18542	2299	1	Add	add	VB
18542	2299	2	a	a	DT
18542	2299	3	teaspoonful	teaspoonful	NN
18542	2299	4	of	of	IN
18542	2299	5	salt	salt	NN
18542	2299	6	,	,	,
18542	2299	7	and	and	CC
18542	2299	8	a	a	DT
18542	2299	9	pinch	pinch	NN
18542	2299	10	of	of	IN
18542	2299	11	pepper	pepper	NN
18542	2299	12	.	.	.
18542	2300	1	Put	put	VB
18542	2300	2	half	half	NN
18542	2300	3	of	of	IN
18542	2300	4	this	this	DT
18542	2300	5	mixture	mixture	NN
18542	2300	6	in	in	IN
18542	2300	7	a	a	DT
18542	2300	8	buttered	butter	VBN
18542	2300	9	baking	baking	NN
18542	2300	10	-	-	HYPH
18542	2300	11	pan	pan	NNP
18542	2300	12	,	,	,
18542	2300	13	lay	lie	VBD
18542	2300	14	the	the	DT
18542	2300	15	fish	fish	NN
18542	2300	16	upon	upon	IN
18542	2300	17	it	-PRON-	PRP
18542	2300	18	,	,	,
18542	2300	19	and	and	CC
18542	2300	20	pour	pour	VB
18542	2300	21	over	over	IN
18542	2300	22	six	six	CD
18542	2300	23	tablespoonfuls	tablespoonful	NNS
18542	2300	24	of	of	IN
18542	2300	25	white	white	JJ
18542	2300	26	wine	wine	NN
18542	2300	27	.	.	.
18542	2301	1	Spread	spread	VB
18542	2301	2	the	the	DT
18542	2301	3	remaining	remain	VBG
18542	2301	4	seasoning	seasoning	NN
18542	2301	5	on	on	IN
18542	2301	6	top	top	NN
18542	2301	7	,	,	,
18542	2301	8	sprinkle	sprinkle	VB
18542	2301	9	with	with	IN
18542	2301	10	crumbs	crumb	NNS
18542	2301	11	,	,	,
18542	2301	12	dot	dot	NN
18542	2301	13	with	with	IN
18542	2301	14	butter	butter	NN
18542	2301	15	,	,	,
18542	2301	16	cover	cover	NN
18542	2301	17	with	with	IN
18542	2301	18	buttered	butter	VBN
18542	2301	19	paper	paper	NN
18542	2301	20	,	,	,
18542	2301	21	and	and	CC
18542	2301	22	bake	bake	VB
18542	2301	23	for	for	IN
18542	2301	24	thirty	thirty	CD
18542	2301	25	minutes	minute	NNS
18542	2301	26	.	.	.
18542	2302	1	Pour	pour	VB
18542	2302	2	over	over	IN
18542	2302	3	a	a	DT
18542	2302	4	little	little	JJ
18542	2302	5	melted	melted	JJ
18542	2302	6	butter	butter	NN
18542	2302	7	,	,	,
18542	2302	8	garnish	garnish	VBP
18542	2302	9	with	with	IN
18542	2302	10	lemon	lemon	NN
18542	2302	11	and	and	CC
18542	2302	12	parsley	parsley	NN
18542	2302	13	,	,	,
18542	2302	14	and	and	CC
18542	2302	15	serve	serve	VB
18542	2302	16	in	in	IN
18542	2302	17	the	the	DT
18542	2302	18	dish	dish	NN
18542	2302	19	in	in	IN
18542	2302	20	which	which	WDT
18542	2302	21	it	-PRON-	PRP
18542	2302	22	is	be	VBZ
18542	2302	23	baked	baked	JJ
18542	2302	24	.	.	.
18542	2303	1	[	[	-LRB-
18542	2303	2	Page	page	NN
18542	2303	3	221	221	CD
18542	2303	4	]	]	-RRB-
18542	2303	5	BAKED	BAKED	NNP
18542	2303	6	FILLETS	FILLETS	NNP
18542	2303	7	OF	of	IN
18542	2303	8	MACKEREL	MACKEREL	NNP
18542	2303	9	Butter	Butter	NNP
18542	2303	10	an	an	DT
18542	2303	11	oval	oval	JJ
18542	2303	12	baking	bake	VBG
18542	2303	13	-	-	HYPH
18542	2303	14	dish	dish	NN
18542	2303	15	and	and	CC
18542	2303	16	spread	spread	NN
18542	2303	17	chopped	chopped	JJ
18542	2303	18	oysters	oyster	NNS
18542	2303	19	on	on	IN
18542	2303	20	the	the	DT
18542	2303	21	bottom	bottom	NN
18542	2303	22	.	.	.
18542	2304	1	Arrange	arrange	NN
18542	2304	2	upon	upon	IN
18542	2304	3	it	-PRON-	PRP
18542	2304	4	the	the	DT
18542	2304	5	fillets	fillet	NNS
18542	2304	6	of	of	IN
18542	2304	7	four	four	CD
18542	2304	8	fresh	fresh	JJ
18542	2304	9	mackerel	mackerel	NN
18542	2304	10	,	,	,
18542	2304	11	skinned	skin	VBD
18542	2304	12	and	and	CC
18542	2304	13	seasoned	season	VBN
18542	2304	14	with	with	IN
18542	2304	15	salt	salt	NN
18542	2304	16	and	and	CC
18542	2304	17	pepper	pepper	NN
18542	2304	18	.	.	.
18542	2305	1	Sprinkle	sprinkle	VB
18542	2305	2	with	with	IN
18542	2305	3	chopped	chopped	JJ
18542	2305	4	onion	onion	NN
18542	2305	5	,	,	,
18542	2305	6	parsley	parsley	NN
18542	2305	7	,	,	,
18542	2305	8	and	and	CC
18542	2305	9	mushrooms	mushroom	NNS
18542	2305	10	,	,	,
18542	2305	11	cover	cover	VBP
18542	2305	12	with	with	IN
18542	2305	13	one	one	CD
18542	2305	14	cupful	cupful	NN
18542	2305	15	of	of	IN
18542	2305	16	beef	beef	NN
18542	2305	17	stock	stock	NN
18542	2305	18	thickened	thicken	VBN
18542	2305	19	with	with	IN
18542	2305	20	browned	brown	VBN
18542	2305	21	flour	flour	NN
18542	2305	22	,	,	,
18542	2305	23	sprinkle	sprinkle	VB
18542	2305	24	with	with	IN
18542	2305	25	crumbs	crumb	NNS
18542	2305	26	,	,	,
18542	2305	27	dot	dot	VBP
18542	2305	28	with	with	IN
18542	2305	29	butter	butter	NN
18542	2305	30	and	and	CC
18542	2305	31	bake	bake	NN
18542	2305	32	for	for	IN
18542	2305	33	half	half	PDT
18542	2305	34	an	an	DT
18542	2305	35	hour	hour	NN
18542	2305	36	.	.	.
18542	2306	1	Sprinkle	sprinkle	VB
18542	2306	2	with	with	IN
18542	2306	3	lemon	lemon	NN
18542	2306	4	-	-	HYPH
18542	2306	5	juice	juice	NN
18542	2306	6	and	and	CC
18542	2306	7	serve	serve	VB
18542	2306	8	in	in	IN
18542	2306	9	the	the	DT
18542	2306	10	same	same	JJ
18542	2306	11	dish	dish	NN
18542	2306	12	.	.	.
18542	2307	1	BAKED	baked	NN
18542	2307	2	FILLETS	FILLETS	NNP
18542	2307	3	OF	of	IN
18542	2307	4	MACKEREL	MACKEREL	NNP
18542	2307	5	Clean	Clean	NNP
18542	2307	6	and	and	CC
18542	2307	7	fillet	fillet	VB
18542	2307	8	the	the	DT
18542	2307	9	fish	fish	NN
18542	2307	10	.	.	.
18542	2308	1	Put	put	VB
18542	2308	2	in	in	RP
18542	2308	3	a	a	DT
18542	2308	4	buttered	butter	VBN
18542	2308	5	baking	baking	NN
18542	2308	6	-	-	HYPH
18542	2308	7	dish	dish	NN
18542	2308	8	,	,	,
18542	2308	9	season	season	NN
18542	2308	10	with	with	IN
18542	2308	11	salt	salt	NN
18542	2308	12	,	,	,
18542	2308	13	pepper	pepper	NN
18542	2308	14	,	,	,
18542	2308	15	and	and	CC
18542	2308	16	minced	mince	VBD
18542	2308	17	parsley	parsley	NNP
18542	2308	18	,	,	,
18542	2308	19	squeeze	squeeze	VB
18542	2308	20	lemon	lemon	NN
18542	2308	21	juice	juice	NN
18542	2308	22	over	over	RB
18542	2308	23	,	,	,
18542	2308	24	pour	pour	VB
18542	2308	25	on	on	IN
18542	2308	26	a	a	DT
18542	2308	27	little	little	JJ
18542	2308	28	melted	melted	JJ
18542	2308	29	butter	butter	NN
18542	2308	30	,	,	,
18542	2308	31	cover	cover	NN
18542	2308	32	with	with	IN
18542	2308	33	buttered	butter	VBN
18542	2308	34	paper	paper	NN
18542	2308	35	,	,	,
18542	2308	36	and	and	CC
18542	2308	37	bake	bake	NN
18542	2308	38	.	.	.
18542	2309	1	Drain	drain	VB
18542	2309	2	,	,	,
18542	2309	3	and	and	CC
18542	2309	4	serve	serve	VB
18542	2309	5	with	with	IN
18542	2309	6	Maître	Maître	NNP
18542	2309	7	d'Hôtel	d'Hôtel	NNP
18542	2309	8	Sauce	Sauce	NNP
18542	2309	9	.	.	.
18542	2310	1	BAKED	baked	NN
18542	2310	2	FILLETS	fillet	NNS
18542	2310	3	OF	of	IN
18542	2310	4	MACKEREL	mackerel	NN
18542	2310	5	WITH	with	IN
18542	2310	6	CREAM	CREAM	NNS
18542	2310	7	Cook	Cook	MD
18542	2310	8	the	the	DT
18542	2310	9	prepared	prepare	VBN
18542	2310	10	fillets	fillet	NNS
18542	2310	11	in	in	IN
18542	2310	12	melted	melted	JJ
18542	2310	13	butter	butter	NN
18542	2310	14	and	and	CC
18542	2310	15	drain	drain	NN
18542	2310	16	.	.	.
18542	2311	1	Thicken	Thicken	NNP
18542	2311	2	two	two	CD
18542	2311	3	cupfuls	cupful	NNS
18542	2311	4	of	of	IN
18542	2311	5	white	white	JJ
18542	2311	6	stock	stock	NN
18542	2311	7	with	with	IN
18542	2311	8	butter	butter	NN
18542	2311	9	and	and	CC
18542	2311	10	flour	flour	NN
18542	2311	11	cooked	cook	VBN
18542	2311	12	together	together	RB
18542	2311	13	,	,	,
18542	2311	14	add	add	VB
18542	2311	15	a	a	DT
18542	2311	16	wineglassful	wineglassful	NN
18542	2311	17	of	of	IN
18542	2311	18	white	white	JJ
18542	2311	19	wine	wine	NN
18542	2311	20	,	,	,
18542	2311	21	take	take	VBP
18542	2311	22	from	from	IN
18542	2311	23	the	the	DT
18542	2311	24	fire	fire	NN
18542	2311	25	,	,	,
18542	2311	26	and	and	CC
18542	2311	27	add	add	VB
18542	2311	28	the	the	DT
18542	2311	29	yolks	yolk	NNS
18542	2311	30	of	of	IN
18542	2311	31	two	two	CD
18542	2311	32	eggs	egg	NNS
18542	2311	33	well	well	RB
18542	2311	34	beaten	beat	VBN
18542	2311	35	.	.	.
18542	2312	1	Cover	cover	VB
18542	2312	2	the	the	DT
18542	2312	3	fillets	fillet	NNS
18542	2312	4	with	with	IN
18542	2312	5	the	the	DT
18542	2312	6	sauce	sauce	NN
18542	2312	7	,	,	,
18542	2312	8	[	[	-LRB-
18542	2312	9	Page	page	NN
18542	2312	10	222	222	CD
18542	2312	11	]	]	-RRB-
18542	2312	12	sprinkle	sprinkle	VB
18542	2312	13	with	with	IN
18542	2312	14	crumbs	crumb	NNS
18542	2312	15	and	and	CC
18542	2312	16	grated	grate	VBN
18542	2312	17	cheese	cheese	NN
18542	2312	18	,	,	,
18542	2312	19	dot	dot	NN
18542	2312	20	with	with	IN
18542	2312	21	butter	butter	NN
18542	2312	22	,	,	,
18542	2312	23	and	and	CC
18542	2312	24	bake	bake	VB
18542	2312	25	brown	brown	NNP
18542	2312	26	.	.	.
18542	2313	1	Sprinkle	sprinkle	VB
18542	2313	2	with	with	IN
18542	2313	3	lemon	lemon	NN
18542	2313	4	-	-	HYPH
18542	2313	5	juice	juice	NN
18542	2313	6	and	and	CC
18542	2313	7	serve	serve	VB
18542	2313	8	in	in	IN
18542	2313	9	the	the	DT
18542	2313	10	same	same	JJ
18542	2313	11	dish	dish	NN
18542	2313	12	.	.	.
18542	2314	1	MACKEREL	MACKEREL	NNP
18542	2314	2	BAKED	bake	VBD
18542	2314	3	IN	in	IN
18542	2314	4	CREAM	cream	NN
18542	2314	5	Skin	skin	NN
18542	2314	6	and	and	CC
18542	2314	7	bone	bone	VB
18542	2314	8	a	a	DT
18542	2314	9	large	large	JJ
18542	2314	10	fish	fish	NN
18542	2314	11	.	.	.
18542	2315	1	Cut	cut	VB
18542	2315	2	it	-PRON-	PRP
18542	2315	3	into	into	IN
18542	2315	4	four	four	CD
18542	2315	5	pieces	piece	NNS
18542	2315	6	,	,	,
18542	2315	7	season	season	VB
18542	2315	8	it	-PRON-	PRP
18542	2315	9	and	and	CC
18542	2315	10	fry	fry	VB
18542	2315	11	in	in	IN
18542	2315	12	butter	butter	NN
18542	2315	13	.	.	.
18542	2316	1	Drain	drain	VB
18542	2316	2	it	-PRON-	PRP
18542	2316	3	and	and	CC
18542	2316	4	keep	keep	VB
18542	2316	5	warm	warm	JJ
18542	2316	6	.	.	.
18542	2317	1	Mix	mix	VB
18542	2317	2	a	a	DT
18542	2317	3	cupful	cupful	NN
18542	2317	4	of	of	IN
18542	2317	5	white	white	JJ
18542	2317	6	stock	stock	NN
18542	2317	7	with	with	IN
18542	2317	8	two	two	CD
18542	2317	9	tablespoonfuls	tablespoonful	NNS
18542	2317	10	of	of	IN
18542	2317	11	Sherry	Sherry	NNP
18542	2317	12	and	and	CC
18542	2317	13	the	the	DT
18542	2317	14	yolk	yolk	NN
18542	2317	15	of	of	IN
18542	2317	16	an	an	DT
18542	2317	17	egg	egg	NN
18542	2317	18	.	.	.
18542	2318	1	Cook	cook	VB
18542	2318	2	until	until	IN
18542	2318	3	it	-PRON-	PRP
18542	2318	4	thickens	thicken	VBZ
18542	2318	5	,	,	,
18542	2318	6	and	and	CC
18542	2318	7	pour	pour	VB
18542	2318	8	over	over	IN
18542	2318	9	the	the	DT
18542	2318	10	fish	fish	NN
18542	2318	11	,	,	,
18542	2318	12	seasoning	seasoning	NN
18542	2318	13	with	with	IN
18542	2318	14	minced	mince	VBN
18542	2318	15	parsley	parsley	NNP
18542	2318	16	and	and	CC
18542	2318	17	onion	onion	NN
18542	2318	18	.	.	.
18542	2319	1	Sprinkle	sprinkle	VB
18542	2319	2	with	with	IN
18542	2319	3	crumbs	crumb	NNS
18542	2319	4	and	and	CC
18542	2319	5	bake	bake	VB
18542	2319	6	until	until	IN
18542	2319	7	brown	brown	NNP
18542	2319	8	.	.	.
18542	2320	1	BAKED	BAKED	NNP
18542	2320	2	FRESH	FRESH	NNP
18542	2320	3	MACKEREL	MACKEREL	NNP
18542	2320	4	WITH	with	IN
18542	2320	5	FINE	fine	JJ
18542	2320	6	HERBS	HERBS	NNP
18542	2320	7	Split	split	NN
18542	2320	8	and	and	CC
18542	2320	9	clean	clean	VB
18542	2320	10	the	the	DT
18542	2320	11	fish	fish	NN
18542	2320	12	,	,	,
18542	2320	13	remove	remove	VB
18542	2320	14	the	the	DT
18542	2320	15	head	head	NN
18542	2320	16	and	and	CC
18542	2320	17	tail	tail	NN
18542	2320	18	,	,	,
18542	2320	19	put	put	VBN
18542	2320	20	into	into	IN
18542	2320	21	a	a	DT
18542	2320	22	buttered	butter	VBN
18542	2320	23	dripping	dripping	NN
18542	2320	24	-	-	HYPH
18542	2320	25	pan	pan	NN
18542	2320	26	,	,	,
18542	2320	27	sprinkle	sprinkle	VB
18542	2320	28	with	with	IN
18542	2320	29	salt	salt	NN
18542	2320	30	and	and	CC
18542	2320	31	pepper	pepper	NN
18542	2320	32	,	,	,
18542	2320	33	dot	dot	NN
18542	2320	34	with	with	IN
18542	2320	35	butter	butter	NN
18542	2320	36	,	,	,
18542	2320	37	and	and	CC
18542	2320	38	pour	pour	VB
18542	2320	39	over	over	IN
18542	2320	40	two	two	CD
18542	2320	41	-	-	HYPH
18542	2320	42	thirds	third	NNS
18542	2320	43	of	of	IN
18542	2320	44	a	a	DT
18542	2320	45	cupful	cupful	NN
18542	2320	46	of	of	IN
18542	2320	47	milk	milk	NN
18542	2320	48	.	.	.
18542	2321	1	Bake	bake	VB
18542	2321	2	for	for	IN
18542	2321	3	twenty	twenty	CD
18542	2321	4	-	-	HYPH
18542	2321	5	five	five	CD
18542	2321	6	minutes	minute	NNS
18542	2321	7	in	in	IN
18542	2321	8	a	a	DT
18542	2321	9	hot	hot	JJ
18542	2321	10	oven	oven	NN
18542	2321	11	.	.	.
18542	2322	1	BAKED	BAKED	NNP
18542	2322	2	SPANISH	spanish	JJ
18542	2322	3	MACKEREL	mackerel	NN
18542	2322	4	WITH	with	IN
18542	2322	5	FINE	fine	JJ
18542	2322	6	HERBS	herbs	NN
18542	2322	7	Butter	Butter	NNP
18542	2322	8	a	a	DT
18542	2322	9	baking	baking	NN
18542	2322	10	-	-	HYPH
18542	2322	11	dish	dish	NN
18542	2322	12	,	,	,
18542	2322	13	sprinkle	sprinkle	VB
18542	2322	14	with	with	IN
18542	2322	15	chopped	chopped	JJ
18542	2322	16	shallots	shallot	NNS
18542	2322	17	,	,	,
18542	2322	18	parsley	parsley	NN
18542	2322	19	and	and	CC
18542	2322	20	mushrooms	mushroom	NNS
18542	2322	21	,	,	,
18542	2322	22	lay	lie	VBD
18542	2322	23	a	a	DT
18542	2322	24	cleaned	clean	VBN
18542	2322	25	mackerel	mackerel	NN
18542	2322	26	upon	upon	IN
18542	2322	27	it	-PRON-	PRP
18542	2322	28	,	,	,
18542	2322	29	sprinkle	sprinkle	VB
18542	2322	30	with	with	IN
18542	2322	31	more	more	RBR
18542	2322	32	chopped	chopped	JJ
18542	2322	33	shallots	shallot	NNS
18542	2322	34	,	,	,
18542	2322	35	parsley	parsley	NN
18542	2322	36	and	and	CC
18542	2322	37	mushrooms	mushroom	NNS
18542	2322	38	,	,	,
18542	2322	39	season	season	NN
18542	2322	40	with	with	IN
18542	2322	41	[	[	-LRB-
18542	2322	42	Page	page	NN
18542	2322	43	223	223	CD
18542	2322	44	]	]	-RRB-
18542	2322	45	salt	salt	NN
18542	2322	46	,	,	,
18542	2322	47	pepper	pepper	NN
18542	2322	48	,	,	,
18542	2322	49	grated	grate	VBD
18542	2322	50	nutmeg	nutmeg	NNS
18542	2322	51	,	,	,
18542	2322	52	and	and	CC
18542	2322	53	dots	dot	NNS
18542	2322	54	of	of	IN
18542	2322	55	butter	butter	NN
18542	2322	56	.	.	.
18542	2323	1	Add	add	VB
18542	2323	2	two	two	CD
18542	2323	3	wineglassfuls	wineglassful	NNS
18542	2323	4	of	of	IN
18542	2323	5	white	white	JJ
18542	2323	6	wine	wine	NN
18542	2323	7	and	and	CC
18542	2323	8	a	a	DT
18542	2323	9	cupful	cupful	NN
18542	2323	10	of	of	IN
18542	2323	11	white	white	JJ
18542	2323	12	stock	stock	NN
18542	2323	13	.	.	.
18542	2324	1	Cover	cover	VB
18542	2324	2	with	with	IN
18542	2324	3	a	a	DT
18542	2324	4	buttered	butter	VBN
18542	2324	5	paper	paper	NN
18542	2324	6	and	and	CC
18542	2324	7	boil	boil	NN
18542	2324	8	,	,	,
18542	2324	9	basting	baste	VBG
18542	2324	10	frequently	frequently	RB
18542	2324	11	.	.	.
18542	2325	1	Thicken	Thicken	NNP
18542	2325	2	the	the	DT
18542	2325	3	sauce	sauce	NN
18542	2325	4	with	with	IN
18542	2325	5	a	a	DT
18542	2325	6	tablespoonful	tablespoonful	NN
18542	2325	7	of	of	IN
18542	2325	8	flour	flour	NN
18542	2325	9	cooked	cook	VBN
18542	2325	10	in	in	IN
18542	2325	11	butter	butter	NN
18542	2325	12	,	,	,
18542	2325	13	pour	pour	VBP
18542	2325	14	over	over	IN
18542	2325	15	the	the	DT
18542	2325	16	fish	fish	NN
18542	2325	17	,	,	,
18542	2325	18	sprinkle	sprinkle	VB
18542	2325	19	with	with	IN
18542	2325	20	crumbs	crumb	NNS
18542	2325	21	,	,	,
18542	2325	22	dot	dot	NN
18542	2325	23	with	with	IN
18542	2325	24	butter	butter	NN
18542	2325	25	,	,	,
18542	2325	26	and	and	CC
18542	2325	27	bake	bake	VB
18542	2325	28	brown	brown	NNP
18542	2325	29	.	.	.
18542	2326	1	Squeeze	squeeze	JJ
18542	2326	2	lemon	lemon	NN
18542	2326	3	-	-	HYPH
18542	2326	4	juice	juice	NN
18542	2326	5	over	over	IN
18542	2326	6	the	the	DT
18542	2326	7	top	top	NN
18542	2326	8	and	and	CC
18542	2326	9	serve	serve	VB
18542	2326	10	in	in	IN
18542	2326	11	the	the	DT
18542	2326	12	same	same	JJ
18542	2326	13	dish	dish	NN
18542	2326	14	.	.	.
18542	2327	1	BAKED	BAKED	NNP
18542	2327	2	MACKEREL	MACKEREL	NNP
18542	2327	3	WITH	with	IN
18542	2327	4	OYSTER	OYSTER	NNP
18542	2327	5	STUFFING	stuff	VBG
18542	2327	6	Make	make	VB
18542	2327	7	a	a	DT
18542	2327	8	stuffing	stuffing	NN
18542	2327	9	of	of	IN
18542	2327	10	a	a	DT
18542	2327	11	dozen	dozen	NN
18542	2327	12	chopped	chop	VBN
18542	2327	13	oysters	oyster	NNS
18542	2327	14	,	,	,
18542	2327	15	a	a	DT
18542	2327	16	cupful	cupful	NN
18542	2327	17	of	of	IN
18542	2327	18	bread	bread	NN
18542	2327	19	crumbs	crumb	NNS
18542	2327	20	,	,	,
18542	2327	21	the	the	DT
18542	2327	22	chopped	chop	VBN
18542	2327	23	yolks	yolk	NNS
18542	2327	24	of	of	IN
18542	2327	25	two	two	CD
18542	2327	26	hard	hard	RB
18542	2327	27	-	-	HYPH
18542	2327	28	boiled	boil	VBN
18542	2327	29	eggs	egg	NNS
18542	2327	30	,	,	,
18542	2327	31	a	a	DT
18542	2327	32	tablespoonful	tablespoonful	NN
18542	2327	33	of	of	IN
18542	2327	34	butter	butter	NN
18542	2327	35	,	,	,
18542	2327	36	and	and	CC
18542	2327	37	onion	onion	NN
18542	2327	38	-	-	HYPH
18542	2327	39	juice	juice	NN
18542	2327	40	,	,	,
18542	2327	41	minced	mince	VBD
18542	2327	42	parsley	parsley	NNP
18542	2327	43	,	,	,
18542	2327	44	salt	salt	NN
18542	2327	45	,	,	,
18542	2327	46	and	and	CC
18542	2327	47	pepper	pepper	NN
18542	2327	48	to	to	IN
18542	2327	49	season	season	NN
18542	2327	50	.	.	.
18542	2328	1	Bind	bind	NN
18542	2328	2	with	with	IN
18542	2328	3	the	the	DT
18542	2328	4	yolk	yolk	NN
18542	2328	5	of	of	IN
18542	2328	6	a	a	DT
18542	2328	7	raw	raw	JJ
18542	2328	8	egg	egg	NN
18542	2328	9	and	and	CC
18542	2328	10	fill	fill	VB
18542	2328	11	a	a	DT
18542	2328	12	cleaned	clean	VBN
18542	2328	13	fresh	fresh	JJ
18542	2328	14	mackerel	mackerel	NN
18542	2328	15	with	with	IN
18542	2328	16	the	the	DT
18542	2328	17	stuffing	stuffing	NN
18542	2328	18	.	.	.
18542	2329	1	Put	put	VB
18542	2329	2	the	the	DT
18542	2329	3	fish	fish	NN
18542	2329	4	on	on	IN
18542	2329	5	a	a	DT
18542	2329	6	buttered	butter	VBN
18542	2329	7	baking	baking	NN
18542	2329	8	-	-	HYPH
18542	2329	9	dish	dish	NN
18542	2329	10	,	,	,
18542	2329	11	dredge	dredge	NN
18542	2329	12	with	with	IN
18542	2329	13	flour	flour	NN
18542	2329	14	and	and	CC
18542	2329	15	pour	pour	VB
18542	2329	16	around	around	IN
18542	2329	17	it	-PRON-	PRP
18542	2329	18	a	a	DT
18542	2329	19	cupful	cupful	JJ
18542	2329	20	each	each	DT
18542	2329	21	of	of	IN
18542	2329	22	boiling	boil	VBG
18542	2329	23	water	water	NN
18542	2329	24	and	and	CC
18542	2329	25	stock	stock	NN
18542	2329	26	.	.	.
18542	2330	1	Bake	bake	VB
18542	2330	2	until	until	IN
18542	2330	3	done	do	VBN
18542	2330	4	,	,	,
18542	2330	5	basting	baste	VBG
18542	2330	6	often	often	RB
18542	2330	7	with	with	IN
18542	2330	8	melted	melted	JJ
18542	2330	9	butter	butter	NN
18542	2330	10	and	and	CC
18542	2330	11	the	the	DT
18542	2330	12	drippings	dripping	NNS
18542	2330	13	.	.	.
18542	2331	1	When	when	WRB
18542	2331	2	done	do	VBN
18542	2331	3	slide	slide	NN
18542	2331	4	on	on	IN
18542	2331	5	to	to	IN
18542	2331	6	a	a	DT
18542	2331	7	hot	hot	JJ
18542	2331	8	platter	platter	NN
18542	2331	9	and	and	CC
18542	2331	10	add	add	VB
18542	2331	11	to	to	IN
18542	2331	12	the	the	DT
18542	2331	13	remaining	remain	VBG
18542	2331	14	liquid	liquid	JJ
18542	2331	15	sufficient	sufficient	JJ
18542	2331	16	warm	warm	JJ
18542	2331	17	water	water	NN
18542	2331	18	to	to	TO
18542	2331	19	make	make	VB
18542	2331	20	the	the	DT
18542	2331	21	required	require	VBN
18542	2331	22	quantity	quantity	NN
18542	2331	23	of	of	IN
18542	2331	24	sauce	sauce	NN
18542	2331	25	.	.	.
18542	2332	1	Thicken	thicken	NN
18542	2332	2	with	with	IN
18542	2332	3	browned	brown	VBN
18542	2332	4	flour	flour	NN
18542	2332	5	,	,	,
18542	2332	6	seasoned	season	VBN
18542	2332	7	with	with	IN
18542	2332	8	tomato	tomato	NNP
18542	2332	9	catsup	catsup	NN
18542	2332	10	and	and	CC
18542	2332	11	Worcestershire	Worcestershire	NNP
18542	2332	12	,	,	,
18542	2332	13	pour	pour	VBP
18542	2332	14	over	over	IN
18542	2332	15	the	the	DT
18542	2332	16	fish	fish	NN
18542	2332	17	,	,	,
18542	2332	18	and	and	CC
18542	2332	19	serve	serve	VB
18542	2332	20	.	.	.
18542	2333	1	[	[	-LRB-
18542	2333	2	Page	page	NN
18542	2333	3	224	224	CD
18542	2333	4	]	]	-RRB-
18542	2333	5	BAKED	BAKED	NNP
18542	2333	6	SALT	SALT	NNP
18542	2333	7	MACKEREL	MACKEREL	NNP
18542	2333	8	Soak	Soak	NNP
18542	2333	9	over	over	IN
18542	2333	10	night	night	NN
18542	2333	11	in	in	IN
18542	2333	12	cold	cold	JJ
18542	2333	13	water	water	NN
18542	2333	14	.	.	.
18542	2334	1	In	in	IN
18542	2334	2	the	the	DT
18542	2334	3	morning	morning	NN
18542	2334	4	drain	drain	NN
18542	2334	5	,	,	,
18542	2334	6	cover	cover	VB
18542	2334	7	with	with	IN
18542	2334	8	boiling	boiling	NN
18542	2334	9	water	water	NN
18542	2334	10	,	,	,
18542	2334	11	and	and	CC
18542	2334	12	let	let	VB
18542	2334	13	stand	stand	VB
18542	2334	14	for	for	IN
18542	2334	15	five	five	CD
18542	2334	16	minutes	minute	NNS
18542	2334	17	.	.	.
18542	2335	1	Drain	drain	VB
18542	2335	2	and	and	CC
18542	2335	3	put	put	VBD
18542	2335	4	into	into	IN
18542	2335	5	a	a	DT
18542	2335	6	baking	baking	NN
18542	2335	7	-	-	HYPH
18542	2335	8	pan	pan	NN
18542	2335	9	.	.	.
18542	2336	1	Rub	rub	VB
18542	2336	2	with	with	IN
18542	2336	3	butter	butter	NN
18542	2336	4	,	,	,
18542	2336	5	season	season	NN
18542	2336	6	with	with	IN
18542	2336	7	pepper	pepper	NN
18542	2336	8	,	,	,
18542	2336	9	and	and	CC
18542	2336	10	pour	pour	VB
18542	2336	11	over	over	IN
18542	2336	12	half	half	PDT
18542	2336	13	a	a	DT
18542	2336	14	cupful	cupful	NN
18542	2336	15	of	of	IN
18542	2336	16	cream	cream	NN
18542	2336	17	or	or	CC
18542	2336	18	milk	milk	NN
18542	2336	19	.	.	.
18542	2337	1	Bake	bake	VB
18542	2337	2	until	until	IN
18542	2337	3	brown	brown	NNP
18542	2337	4	.	.	.
18542	2338	1	BAKED	BAKED	NNP
18542	2338	2	SALT	salt	NN
18542	2338	3	MACKEREL	mackerel	NN
18542	2338	4	WITH	with	IN
18542	2338	5	CREAM	CREAM	NNP
18542	2338	6	SAUCE	SAUCE	VBN
18542	2338	7	Soak	soak	VB
18542	2338	8	a	a	DT
18542	2338	9	salt	salt	NN
18542	2338	10	mackerel	mackerel	NN
18542	2338	11	over	over	IN
18542	2338	12	night	night	NN
18542	2338	13	.	.	.
18542	2339	1	In	in	IN
18542	2339	2	the	the	DT
18542	2339	3	morning	morning	NN
18542	2339	4	drain	drain	NN
18542	2339	5	,	,	,
18542	2339	6	rinse	rinse	NN
18542	2339	7	,	,	,
18542	2339	8	and	and	CC
18542	2339	9	put	put	VBD
18542	2339	10	into	into	IN
18542	2339	11	a	a	DT
18542	2339	12	baking	baking	NN
18542	2339	13	-	-	HYPH
18542	2339	14	pan	pan	NN
18542	2339	15	with	with	IN
18542	2339	16	a	a	DT
18542	2339	17	pint	pint	NN
18542	2339	18	of	of	IN
18542	2339	19	milk	milk	NN
18542	2339	20	.	.	.
18542	2340	1	Bake	bake	VB
18542	2340	2	for	for	IN
18542	2340	3	twenty	twenty	CD
18542	2340	4	minutes	minute	NNS
18542	2340	5	,	,	,
18542	2340	6	take	take	VB
18542	2340	7	up	up	RP
18542	2340	8	the	the	DT
18542	2340	9	fish	fish	NN
18542	2340	10	,	,	,
18542	2340	11	and	and	CC
18542	2340	12	thicken	thicken	VB
18542	2340	13	the	the	DT
18542	2340	14	milk	milk	NN
18542	2340	15	with	with	IN
18542	2340	16	a	a	DT
18542	2340	17	tablespoonful	tablespoonful	JJ
18542	2340	18	each	each	DT
18542	2340	19	of	of	IN
18542	2340	20	butter	butter	NN
18542	2340	21	and	and	CC
18542	2340	22	flour	flour	NN
18542	2340	23	cooked	cook	VBN
18542	2340	24	together	together	RB
18542	2340	25	.	.	.
18542	2341	1	Season	season	NN
18542	2341	2	with	with	IN
18542	2341	3	salt	salt	NN
18542	2341	4	and	and	CC
18542	2341	5	pepper	pepper	NN
18542	2341	6	,	,	,
18542	2341	7	pour	pour	VBP
18542	2341	8	over	over	IN
18542	2341	9	the	the	DT
18542	2341	10	fish	fish	NN
18542	2341	11	,	,	,
18542	2341	12	and	and	CC
18542	2341	13	serve	serve	VB
18542	2341	14	.	.	.
18542	2342	1	FRIED	FRIED	NNP
18542	2342	2	MACKEREL	MACKEREL	NNP
18542	2342	3	Fry	Fry	NNP
18542	2342	4	three	three	CD
18542	2342	5	slices	slice	NNS
18542	2342	6	of	of	IN
18542	2342	7	salt	salt	NN
18542	2342	8	pork	pork	NN
18542	2342	9	,	,	,
18542	2342	10	and	and	CC
18542	2342	11	add	add	VB
18542	2342	12	to	to	IN
18542	2342	13	the	the	DT
18542	2342	14	fat	fat	NN
18542	2342	15	a	a	DT
18542	2342	16	teaspoonful	teaspoonful	NN
18542	2342	17	of	of	IN
18542	2342	18	Worcestershire	Worcestershire	NNP
18542	2342	19	Sauce	Sauce	NNP
18542	2342	20	.	.	.
18542	2343	1	Fry	fry	NN
18542	2343	2	in	in	IN
18542	2343	3	this	this	DT
18542	2343	4	fresh	fresh	JJ
18542	2343	5	mackerel	mackerel	NN
18542	2343	6	,	,	,
18542	2343	7	dredged	dredge	VBN
18542	2343	8	with	with	IN
18542	2343	9	flour	flour	NN
18542	2343	10	.	.	.
18542	2344	1	Season	season	NN
18542	2344	2	with	with	IN
18542	2344	3	melted	melted	JJ
18542	2344	4	butter	butter	NN
18542	2344	5	.	.	.
18542	2345	1	The	the	DT
18542	2345	2	mackerel	mackerel	NN
18542	2345	3	may	may	MD
18542	2345	4	be	be	VB
18542	2345	5	dipped	dip	VBN
18542	2345	6	in	in	IN
18542	2345	7	beaten	beat	VBN
18542	2345	8	egg	egg	NN
18542	2345	9	before	before	IN
18542	2345	10	it	-PRON-	PRP
18542	2345	11	is	be	VBZ
18542	2345	12	dipped	dip	VBN
18542	2345	13	in	in	IN
18542	2345	14	flour	flour	NN
18542	2345	15	.	.	.
18542	2346	1	FRIED	FRIED	NNP
18542	2346	2	SALT	SALT	NNP
18542	2346	3	MACKEREL	MACKEREL	NNP
18542	2346	4	Soak	Soak	NNP
18542	2346	5	all	all	DT
18542	2346	6	day	day	NN
18542	2346	7	in	in	IN
18542	2346	8	cold	cold	JJ
18542	2346	9	water	water	NN
18542	2346	10	,	,	,
18542	2346	11	changing	change	VBG
18542	2346	12	the	the	DT
18542	2346	13	[	[	-LRB-
18542	2346	14	Page	page	NN
18542	2346	15	225	225	CD
18542	2346	16	]	]	-RRB-
18542	2346	17	water	water	NN
18542	2346	18	every	every	DT
18542	2346	19	two	two	CD
18542	2346	20	hours	hour	NNS
18542	2346	21	.	.	.
18542	2347	1	In	in	IN
18542	2347	2	the	the	DT
18542	2347	3	morning	morning	NN
18542	2347	4	drain	drain	NN
18542	2347	5	,	,	,
18542	2347	6	wipe	wipe	NN
18542	2347	7	dry	dry	JJ
18542	2347	8	,	,	,
18542	2347	9	roll	roll	VB
18542	2347	10	in	in	IN
18542	2347	11	flour	flour	NN
18542	2347	12	and	and	CC
18542	2347	13	fry	fry	NN
18542	2347	14	in	in	IN
18542	2347	15	melted	melted	JJ
18542	2347	16	butter	butter	NN
18542	2347	17	.	.	.
18542	2348	1	Serve	serve	VB
18542	2348	2	with	with	IN
18542	2348	3	melted	melted	JJ
18542	2348	4	butter	butter	NN
18542	2348	5	and	and	CC
18542	2348	6	parsley	parsley	NN
18542	2348	7	.	.	.
18542	2349	1	MACKEREL	MACKEREL	NNP
18542	2349	2	À	À	NNP
18542	2349	3	LA	LA	NNP
18542	2349	4	HAVRAISE	HAVRAISE	NNP
18542	2349	5	Clean	clean	VBP
18542	2349	6	the	the	DT
18542	2349	7	fish	fish	NN
18542	2349	8	,	,	,
18542	2349	9	take	take	VB
18542	2349	10	out	out	RP
18542	2349	11	the	the	DT
18542	2349	12	backbone	backbone	NN
18542	2349	13	and	and	CC
18542	2349	14	put	put	VBD
18542	2349	15	into	into	IN
18542	2349	16	a	a	DT
18542	2349	17	baking	baking	NN
18542	2349	18	-	-	HYPH
18542	2349	19	pan	pan	NN
18542	2349	20	.	.	.
18542	2350	1	To	to	IN
18542	2350	2	each	each	DT
18542	2350	3	mackerel	mackerel	NN
18542	2350	4	add	add	VB
18542	2350	5	four	four	CD
18542	2350	6	tablespoonfuls	tablespoonful	NNS
18542	2350	7	of	of	IN
18542	2350	8	butter	butter	NN
18542	2350	9	,	,	,
18542	2350	10	two	two	CD
18542	2350	11	tablespoonfuls	tablespoonful	NNS
18542	2350	12	of	of	IN
18542	2350	13	chopped	chop	VBN
18542	2350	14	shallots	shallot	NNS
18542	2350	15	,	,	,
18542	2350	16	and	and	CC
18542	2350	17	salt	salt	NN
18542	2350	18	,	,	,
18542	2350	19	pepper	pepper	NN
18542	2350	20	,	,	,
18542	2350	21	and	and	CC
18542	2350	22	grated	grate	VBD
18542	2350	23	nutmeg	nutmeg	NNP
18542	2350	24	to	to	IN
18542	2350	25	season	season	NN
18542	2350	26	.	.	.
18542	2351	1	Add	add	VB
18542	2351	2	two	two	CD
18542	2351	3	cupfuls	cupful	NNS
18542	2351	4	of	of	IN
18542	2351	5	white	white	JJ
18542	2351	6	wine	wine	NN
18542	2351	7	,	,	,
18542	2351	8	cover	cover	NN
18542	2351	9	and	and	CC
18542	2351	10	cook	cook	NN
18542	2351	11	slowly	slowly	RB
18542	2351	12	for	for	IN
18542	2351	13	thirty	thirty	CD
18542	2351	14	minutes	minute	NNS
18542	2351	15	.	.	.
18542	2352	1	Take	take	VB
18542	2352	2	up	up	RP
18542	2352	3	the	the	DT
18542	2352	4	fish	fish	NN
18542	2352	5	,	,	,
18542	2352	6	thicken	thicken	VB
18542	2352	7	the	the	DT
18542	2352	8	sauce	sauce	NN
18542	2352	9	with	with	IN
18542	2352	10	a	a	DT
18542	2352	11	tablespoonful	tablespoonful	JJ
18542	2352	12	each	each	DT
18542	2352	13	of	of	IN
18542	2352	14	butter	butter	NN
18542	2352	15	and	and	CC
18542	2352	16	flour	flour	NN
18542	2352	17	cooked	cook	VBN
18542	2352	18	together	together	RB
18542	2352	19	,	,	,
18542	2352	20	and	and	CC
18542	2352	21	boil	boil	VB
18542	2352	22	,	,	,
18542	2352	23	for	for	IN
18542	2352	24	five	five	CD
18542	2352	25	minutes	minute	NNS
18542	2352	26	.	.	.
18542	2353	1	Take	take	VB
18542	2353	2	from	from	IN
18542	2353	3	the	the	DT
18542	2353	4	fire	fire	NN
18542	2353	5	,	,	,
18542	2353	6	add	add	VB
18542	2353	7	the	the	DT
18542	2353	8	yolks	yolk	NNS
18542	2353	9	of	of	IN
18542	2353	10	three	three	CD
18542	2353	11	eggs	egg	NNS
18542	2353	12	beaten	beat	VBN
18542	2353	13	with	with	IN
18542	2353	14	a	a	DT
18542	2353	15	cupful	cupful	NN
18542	2353	16	of	of	IN
18542	2353	17	cream	cream	NN
18542	2353	18	,	,	,
18542	2353	19	season	season	NN
18542	2353	20	with	with	IN
18542	2353	21	lemon	lemon	NN
18542	2353	22	-	-	HYPH
18542	2353	23	juice	juice	NN
18542	2353	24	and	and	CC
18542	2353	25	minced	mince	VBD
18542	2353	26	parsley	parsley	NNP
18542	2353	27	,	,	,
18542	2353	28	pour	pour	VB
18542	2353	29	over	over	IN
18542	2353	30	the	the	DT
18542	2353	31	fish	fish	NN
18542	2353	32	,	,	,
18542	2353	33	and	and	CC
18542	2353	34	serve	serve	VB
18542	2353	35	.	.	.
18542	2354	1	SPANISH	SPANISH	NNP
18542	2354	2	MACKEREL	MACKEREL	NNP
18542	2354	3	À	À	NNP
18542	2354	4	LA	LA	NNP
18542	2354	5	CASTILLANE	CASTILLANE	NNP
18542	2354	6	Open	open	VB
18542	2354	7	a	a	DT
18542	2354	8	Spanish	spanish	JJ
18542	2354	9	mackerel	mackerel	NN
18542	2354	10	,	,	,
18542	2354	11	take	take	VB
18542	2354	12	out	out	RP
18542	2354	13	most	most	JJS
18542	2354	14	of	of	IN
18542	2354	15	the	the	DT
18542	2354	16	backbone	backbone	NN
18542	2354	17	,	,	,
18542	2354	18	season	season	NN
18542	2354	19	with	with	IN
18542	2354	20	salt	salt	NN
18542	2354	21	and	and	CC
18542	2354	22	pepper	pepper	NN
18542	2354	23	,	,	,
18542	2354	24	and	and	CC
18542	2354	25	stuff	stuff	NN
18542	2354	26	with	with	IN
18542	2354	27	seasoned	seasoned	JJ
18542	2354	28	crumbs	crumb	NNS
18542	2354	29	.	.	.
18542	2355	1	Put	put	VB
18542	2355	2	into	into	IN
18542	2355	3	a	a	DT
18542	2355	4	buttered	butter	VBN
18542	2355	5	baking	baking	NN
18542	2355	6	-	-	HYPH
18542	2355	7	dish	dish	NN
18542	2355	8	with	with	IN
18542	2355	9	two	two	CD
18542	2355	10	sliced	sliced	JJ
18542	2355	11	onions	onion	NNS
18542	2355	12	,	,	,
18542	2355	13	a	a	DT
18542	2355	14	bunch	bunch	NN
18542	2355	15	of	of	IN
18542	2355	16	parsley	parsley	NN
18542	2355	17	,	,	,
18542	2355	18	half	half	PDT
18542	2355	19	a	a	DT
18542	2355	20	cupful	cupful	NN
18542	2355	21	of	of	IN
18542	2355	22	Sherry	Sherry	NNP
18542	2355	23	,	,	,
18542	2355	24	and	and	CC
18542	2355	25	two	two	CD
18542	2355	26	cupfuls	cupful	NNS
18542	2355	27	of	of	IN
18542	2355	28	white	white	JJ
18542	2355	29	stock	stock	NN
18542	2355	30	.	.	.
18542	2356	1	Cover	cover	VB
18542	2356	2	with	with	IN
18542	2356	3	a	a	DT
18542	2356	4	buttered	butter	VBN
18542	2356	5	paper	paper	NN
18542	2356	6	and	and	CC
18542	2356	7	cook	cook	NN
18542	2356	8	for	for	IN
18542	2356	9	half	half	PDT
18542	2356	10	an	an	DT
18542	2356	11	hour	hour	NN
18542	2356	12	in	in	IN
18542	2356	13	the	the	DT
18542	2356	14	oven	oven	NN
18542	2356	15	,	,	,
18542	2356	16	basting	baste	VBG
18542	2356	17	as	as	IN
18542	2356	18	needed	need	VBN
18542	2356	19	.	.	.
18542	2357	1	Take	take	VB
18542	2357	2	up	up	RP
18542	2357	3	the	the	DT
18542	2357	4	fish	fish	NN
18542	2357	5	,	,	,
18542	2357	6	strain	strain	VB
18542	2357	7	the	the	DT
18542	2357	8	sauce	sauce	NN
18542	2357	9	and	and	CC
18542	2357	10	thicken	thicken	NN
18542	2357	11	with	with	IN
18542	2357	12	butter	butter	NN
18542	2357	13	and	and	CC
18542	2357	14	flour	flour	NN
18542	2357	15	cooked	cook	VBN
18542	2357	16	together	together	RB
18542	2357	17	.	.	.
18542	2358	1	Season	season	NN
18542	2358	2	with	with	IN
18542	2358	3	lemon	lemon	NN
18542	2358	4	-	-	HYPH
18542	2358	5	juice	juice	NN
18542	2358	6	and	and	CC
18542	2358	7	[	[	-LRB-
18542	2358	8	Page	page	NN
18542	2358	9	226	226	CD
18542	2358	10	]	]	-RRB-
18542	2358	11	anchovy	anchovy	JJ
18542	2358	12	paste	paste	NN
18542	2358	13	,	,	,
18542	2358	14	add	add	VB
18542	2358	15	a	a	DT
18542	2358	16	tablespoonful	tablespoonful	NN
18542	2358	17	of	of	IN
18542	2358	18	butter	butter	NN
18542	2358	19	,	,	,
18542	2358	20	pour	pour	VBP
18542	2358	21	over	over	IN
18542	2358	22	the	the	DT
18542	2358	23	fish	fish	NN
18542	2358	24	,	,	,
18542	2358	25	and	and	CC
18542	2358	26	serve	serve	VB
18542	2358	27	.	.	.
18542	2359	1	SPANISH	SPANISH	NNP
18542	2359	2	MACKEREL	MACKEREL	NNP
18542	2359	3	À	À	NNP
18542	2359	4	L'ESPAGNOLE	L'ESPAGNOLE	NNP
18542	2359	5	Put	Put	VBD
18542	2359	6	a	a	DT
18542	2359	7	cleaned	clean	VBN
18542	2359	8	Spanish	spanish	JJ
18542	2359	9	mackerel	mackerel	NN
18542	2359	10	in	in	IN
18542	2359	11	a	a	DT
18542	2359	12	buttered	butter	VBN
18542	2359	13	pan	pan	NN
18542	2359	14	with	with	IN
18542	2359	15	one	one	CD
18542	2359	16	cupful	cupful	JJ
18542	2359	17	each	each	DT
18542	2359	18	of	of	IN
18542	2359	19	wine	wine	NN
18542	2359	20	and	and	CC
18542	2359	21	white	white	JJ
18542	2359	22	stock	stock	NN
18542	2359	23	.	.	.
18542	2360	1	Season	season	NN
18542	2360	2	with	with	IN
18542	2360	3	salt	salt	NN
18542	2360	4	,	,	,
18542	2360	5	pepper	pepper	NN
18542	2360	6	,	,	,
18542	2360	7	and	and	CC
18542	2360	8	grated	grate	VBD
18542	2360	9	nutmeg	nutmeg	NNP
18542	2360	10	,	,	,
18542	2360	11	add	add	VB
18542	2360	12	a	a	DT
18542	2360	13	bunch	bunch	NN
18542	2360	14	of	of	IN
18542	2360	15	parsley	parsley	NN
18542	2360	16	,	,	,
18542	2360	17	and	and	CC
18542	2360	18	a	a	DT
18542	2360	19	clove	clove	NN
18542	2360	20	of	of	IN
18542	2360	21	garlic	garlic	NN
18542	2360	22	,	,	,
18542	2360	23	cover	cover	VBP
18542	2360	24	with	with	IN
18542	2360	25	buttered	butter	VBN
18542	2360	26	paper	paper	NN
18542	2360	27	,	,	,
18542	2360	28	and	and	CC
18542	2360	29	simmer	simmer	NN
18542	2360	30	for	for	IN
18542	2360	31	forty	forty	CD
18542	2360	32	minutes	minute	NNS
18542	2360	33	.	.	.
18542	2361	1	Take	take	VB
18542	2361	2	up	up	RP
18542	2361	3	the	the	DT
18542	2361	4	fish	fish	NN
18542	2361	5	,	,	,
18542	2361	6	thicken	thicken	VB
18542	2361	7	the	the	DT
18542	2361	8	sauce	sauce	NN
18542	2361	9	with	with	IN
18542	2361	10	browned	brown	VBN
18542	2361	11	flour	flour	NN
18542	2361	12	,	,	,
18542	2361	13	season	season	NN
18542	2361	14	with	with	IN
18542	2361	15	lemon	lemon	NN
18542	2361	16	-	-	HYPH
18542	2361	17	juice	juice	NN
18542	2361	18	and	and	CC
18542	2361	19	melted	melted	JJ
18542	2361	20	butter	butter	NN
18542	2361	21	,	,	,
18542	2361	22	pour	pour	VBP
18542	2361	23	over	over	IN
18542	2361	24	the	the	DT
18542	2361	25	fish	fish	NN
18542	2361	26	,	,	,
18542	2361	27	and	and	CC
18542	2361	28	serve	serve	VB
18542	2361	29	.	.	.
18542	2362	1	SPANISH	SPANISH	NNP
18542	2362	2	MACKEREL	MACKEREL	NNP
18542	2362	3	À	À	NNP
18542	2362	4	LA	LA	NNP
18542	2362	5	NASSAU	NASSAU	NNP
18542	2362	6	Clean	Clean	NNP
18542	2362	7	and	and	CC
18542	2362	8	gash	gash	VB
18542	2362	9	a	a	DT
18542	2362	10	large	large	JJ
18542	2362	11	mackerel	mackerel	NN
18542	2362	12	.	.	.
18542	2363	1	Put	put	VB
18542	2363	2	in	in	RP
18542	2363	3	a	a	DT
18542	2363	4	buttered	butter	VBN
18542	2363	5	dish	dish	NN
18542	2363	6	with	with	IN
18542	2363	7	salt	salt	NN
18542	2363	8	,	,	,
18542	2363	9	pepper	pepper	NN
18542	2363	10	,	,	,
18542	2363	11	half	half	PDT
18542	2363	12	a	a	DT
18542	2363	13	dozen	dozen	NN
18542	2363	14	peeled	peel	VBN
18542	2363	15	and	and	CC
18542	2363	16	sliced	sliced	JJ
18542	2363	17	tomatoes	tomato	NNS
18542	2363	18	,	,	,
18542	2363	19	two	two	CD
18542	2363	20	wineglassfuls	wineglassful	NNS
18542	2363	21	of	of	IN
18542	2363	22	white	white	JJ
18542	2363	23	wine	wine	NN
18542	2363	24	and	and	CC
18542	2363	25	half	half	PDT
18542	2363	26	a	a	DT
18542	2363	27	cupful	cupful	NN
18542	2363	28	of	of	IN
18542	2363	29	water	water	NN
18542	2363	30	.	.	.
18542	2364	1	Add	add	VB
18542	2364	2	two	two	CD
18542	2364	3	sliced	slice	VBD
18542	2364	4	and	and	CC
18542	2364	5	parboiled	parboil	VBN
18542	2364	6	onions	onion	NNS
18542	2364	7	,	,	,
18542	2364	8	a	a	DT
18542	2364	9	tablespoonful	tablespoonful	NN
18542	2364	10	of	of	IN
18542	2364	11	minced	mince	VBN
18542	2364	12	parsley	parsley	NN
18542	2364	13	,	,	,
18542	2364	14	and	and	CC
18542	2364	15	half	half	PDT
18542	2364	16	a	a	DT
18542	2364	17	cupful	cupful	NN
18542	2364	18	of	of	IN
18542	2364	19	mushrooms	mushroom	NNS
18542	2364	20	.	.	.
18542	2365	1	Add	add	VB
18542	2365	2	two	two	CD
18542	2365	3	tablespoonfuls	tablespoonful	NNS
18542	2365	4	of	of	IN
18542	2365	5	butter	butter	NN
18542	2365	6	,	,	,
18542	2365	7	cover	cover	NN
18542	2365	8	with	with	IN
18542	2365	9	buttered	butter	VBN
18542	2365	10	paper	paper	NN
18542	2365	11	,	,	,
18542	2365	12	and	and	CC
18542	2365	13	bake	bake	VB
18542	2365	14	for	for	IN
18542	2365	15	half	half	PDT
18542	2365	16	an	an	DT
18542	2365	17	hour	hour	NN
18542	2365	18	,	,	,
18542	2365	19	basting	baste	VBG
18542	2365	20	as	as	IN
18542	2365	21	needed	need	VBN
18542	2365	22	.	.	.
18542	2366	1	Take	take	VB
18542	2366	2	out	out	RP
18542	2366	3	the	the	DT
18542	2366	4	fish	fish	NN
18542	2366	5	and	and	CC
18542	2366	6	add	add	VB
18542	2366	7	enough	enough	JJ
18542	2366	8	stock	stock	NN
18542	2366	9	to	to	TO
18542	2366	10	make	make	VB
18542	2366	11	the	the	DT
18542	2366	12	required	require	VBN
18542	2366	13	quantity	quantity	NN
18542	2366	14	of	of	IN
18542	2366	15	sauce	sauce	NN
18542	2366	16	.	.	.
18542	2367	1	Thicken	Thicken	VBN
18542	2367	2	with	with	IN
18542	2367	3	a	a	DT
18542	2367	4	tablespoonful	tablespoonful	JJ
18542	2367	5	each	each	DT
18542	2367	6	of	of	IN
18542	2367	7	butter	butter	NN
18542	2367	8	and	and	CC
18542	2367	9	flour	flour	NN
18542	2367	10	cooked	cook	VBN
18542	2367	11	together	together	RB
18542	2367	12	,	,	,
18542	2367	13	pour	pour	VBP
18542	2367	14	over	over	IN
18542	2367	15	the	the	DT
18542	2367	16	fish	fish	NN
18542	2367	17	,	,	,
18542	2367	18	cover	cover	VBP
18542	2367	19	with	with	IN
18542	2367	20	crumbs	crumb	NNS
18542	2367	21	,	,	,
18542	2367	22	[	[	-LRB-
18542	2367	23	Page	page	NN
18542	2367	24	227	227	CD
18542	2367	25	]	]	-RRB-
18542	2367	26	dot	dot	VBP
18542	2367	27	with	with	IN
18542	2367	28	butter	butter	NN
18542	2367	29	,	,	,
18542	2367	30	and	and	CC
18542	2367	31	bake	bake	VB
18542	2367	32	brown	brown	NNP
18542	2367	33	.	.	.
18542	2368	1	Squeeze	squeeze	JJ
18542	2368	2	lemon	lemon	NN
18542	2368	3	-	-	HYPH
18542	2368	4	juice	juice	NN
18542	2368	5	over	over	RB
18542	2368	6	and	and	CC
18542	2368	7	serve	serve	VB
18542	2368	8	.	.	.
18542	2369	1	SPANISH	SPANISH	NNP
18542	2369	2	MACKEREL	MACKEREL	NNP
18542	2369	3	À	À	NNP
18542	2369	4	LA	LA	NNP
18542	2369	5	VÉNITIENNE	VÉNITIENNE	NNP
18542	2369	6	Put	Put	VBD
18542	2369	7	the	the	DT
18542	2369	8	cleaned	clean	VBN
18542	2369	9	mackerel	mackerel	NN
18542	2369	10	into	into	IN
18542	2369	11	a	a	DT
18542	2369	12	baking	baking	NN
18542	2369	13	-	-	HYPH
18542	2369	14	pan	pan	NN
18542	2369	15	with	with	IN
18542	2369	16	salt	salt	NN
18542	2369	17	,	,	,
18542	2369	18	pepper	pepper	NN
18542	2369	19	,	,	,
18542	2369	20	grated	grate	VBD
18542	2369	21	onion	onion	NN
18542	2369	22	,	,	,
18542	2369	23	grated	grate	VBD
18542	2369	24	nutmeg	nutmeg	NNP
18542	2369	25	,	,	,
18542	2369	26	minced	mince	VBD
18542	2369	27	parsley	parsley	NNP
18542	2369	28	,	,	,
18542	2369	29	a	a	DT
18542	2369	30	tablespoonful	tablespoonful	NN
18542	2369	31	of	of	IN
18542	2369	32	butter	butter	NN
18542	2369	33	and	and	CC
18542	2369	34	half	half	PDT
18542	2369	35	a	a	DT
18542	2369	36	cupful	cupful	JJ
18542	2369	37	each	each	DT
18542	2369	38	of	of	IN
18542	2369	39	white	white	JJ
18542	2369	40	wine	wine	NN
18542	2369	41	and	and	CC
18542	2369	42	white	white	JJ
18542	2369	43	stock	stock	NN
18542	2369	44	.	.	.
18542	2370	1	Cover	cover	VB
18542	2370	2	with	with	IN
18542	2370	3	a	a	DT
18542	2370	4	buttered	butter	VBN
18542	2370	5	paper	paper	NN
18542	2370	6	and	and	CC
18542	2370	7	cook	cook	NN
18542	2370	8	for	for	IN
18542	2370	9	forty	forty	CD
18542	2370	10	minutes	minute	NNS
18542	2370	11	,	,	,
18542	2370	12	basting	baste	VBG
18542	2370	13	as	as	IN
18542	2370	14	needed	need	VBN
18542	2370	15	.	.	.
18542	2371	1	Take	take	VB
18542	2371	2	out	out	RP
18542	2371	3	the	the	DT
18542	2371	4	fish	fish	NN
18542	2371	5	and	and	CC
18542	2371	6	add	add	VB
18542	2371	7	two	two	CD
18542	2371	8	cupfuls	cupful	NNS
18542	2371	9	of	of	IN
18542	2371	10	white	white	JJ
18542	2371	11	stock	stock	NN
18542	2371	12	to	to	IN
18542	2371	13	the	the	DT
18542	2371	14	sauce	sauce	NN
18542	2371	15	.	.	.
18542	2372	1	Bring	bring	VB
18542	2372	2	to	to	IN
18542	2372	3	the	the	DT
18542	2372	4	boil	boil	NN
18542	2372	5	,	,	,
18542	2372	6	take	take	VB
18542	2372	7	from	from	IN
18542	2372	8	the	the	DT
18542	2372	9	fire	fire	NN
18542	2372	10	,	,	,
18542	2372	11	thicken	thicken	VBN
18542	2372	12	with	with	IN
18542	2372	13	the	the	DT
18542	2372	14	yolks	yolk	NNS
18542	2372	15	of	of	IN
18542	2372	16	four	four	CD
18542	2372	17	eggs	egg	NNS
18542	2372	18	and	and	CC
18542	2372	19	add	add	VB
18542	2372	20	two	two	CD
18542	2372	21	tablespoonfuls	tablespoonful	NNS
18542	2372	22	of	of	IN
18542	2372	23	butter	butter	NN
18542	2372	24	,	,	,
18542	2372	25	two	two	CD
18542	2372	26	tablespoonfuls	tablespoonful	NNS
18542	2372	27	of	of	IN
18542	2372	28	minced	mince	VBN
18542	2372	29	parsley	parsley	NNP
18542	2372	30	,	,	,
18542	2372	31	and	and	CC
18542	2372	32	the	the	DT
18542	2372	33	juice	juice	NN
18542	2372	34	of	of	IN
18542	2372	35	a	a	DT
18542	2372	36	lemon	lemon	NN
18542	2372	37	.	.	.
18542	2373	1	Pour	pour	VB
18542	2373	2	over	over	IN
18542	2373	3	the	the	DT
18542	2373	4	fish	fish	NN
18542	2373	5	and	and	CC
18542	2373	6	serve	serve	VB
18542	2373	7	.	.	.
18542	2374	1	MACKEREL	MACKEREL	NNP
18542	2374	2	À	À	NNP
18542	2374	3	LA	LA	NNP
18542	2374	4	TYROL	TYROL	NNP
18542	2374	5	Wash	Wash	NNP
18542	2374	6	and	and	CC
18542	2374	7	dry	dry	VBP
18542	2374	8	two	two	CD
18542	2374	9	fresh	fresh	JJ
18542	2374	10	fish	fish	NN
18542	2374	11	,	,	,
18542	2374	12	and	and	CC
18542	2374	13	put	put	VBD
18542	2374	14	into	into	IN
18542	2374	15	a	a	DT
18542	2374	16	saucepan	saucepan	NN
18542	2374	17	with	with	IN
18542	2374	18	salt	salt	NN
18542	2374	19	,	,	,
18542	2374	20	pepper	pepper	NN
18542	2374	21	,	,	,
18542	2374	22	grated	grate	VBD
18542	2374	23	nutmeg	nutmeg	NNP
18542	2374	24	,	,	,
18542	2374	25	chopped	chop	VBD
18542	2374	26	parsley	parsley	NN
18542	2374	27	and	and	CC
18542	2374	28	onion	onion	NN
18542	2374	29	,	,	,
18542	2374	30	and	and	CC
18542	2374	31	two	two	CD
18542	2374	32	tablespoonfuls	tablespoonful	NNS
18542	2374	33	of	of	IN
18542	2374	34	cider	cider	NN
18542	2374	35	.	.	.
18542	2375	1	Cover	cover	VB
18542	2375	2	and	and	CC
18542	2375	3	cook	cook	NN
18542	2375	4	for	for	IN
18542	2375	5	half	half	PDT
18542	2375	6	an	an	DT
18542	2375	7	hour	hour	NN
18542	2375	8	,	,	,
18542	2375	9	then	then	RB
18542	2375	10	add	add	VB
18542	2375	11	one	one	CD
18542	2375	12	cupful	cupful	NN
18542	2375	13	of	of	IN
18542	2375	14	white	white	JJ
18542	2375	15	stock	stock	NN
18542	2375	16	thickened	thicken	VBN
18542	2375	17	with	with	IN
18542	2375	18	flour	flour	NN
18542	2375	19	and	and	CC
18542	2375	20	butter	butter	NN
18542	2375	21	,	,	,
18542	2375	22	the	the	DT
18542	2375	23	yolk	yolk	NN
18542	2375	24	of	of	IN
18542	2375	25	an	an	DT
18542	2375	26	egg	egg	NN
18542	2375	27	,	,	,
18542	2375	28	and	and	CC
18542	2375	29	a	a	DT
18542	2375	30	tablespoonful	tablespoonful	JJ
18542	2375	31	of	of	IN
18542	2375	32	tarragon	tarragon	NNP
18542	2375	33	vinegar	vinegar	NN
18542	2375	34	.	.	.
18542	2376	1	Strain	strain	VB
18542	2376	2	the	the	DT
18542	2376	3	sauce	sauce	NN
18542	2376	4	over	over	IN
18542	2376	5	the	the	DT
18542	2376	6	fish	fish	NN
18542	2376	7	,	,	,
18542	2376	8	cover	cover	VBP
18542	2376	9	with	with	IN
18542	2376	10	crumbs	crumb	NNS
18542	2376	11	,	,	,
18542	2376	12	dot	dot	VBP
18542	2376	13	with	with	IN
18542	2376	14	butter	butter	NN
18542	2376	15	,	,	,
18542	2376	16	and	and	CC
18542	2376	17	brown	brown	NNP
18542	2376	18	in	in	IN
18542	2376	19	the	the	DT
18542	2376	20	oven	oven	NN
18542	2376	21	.	.	.
18542	2377	1	Serve	serve	VB
18542	2377	2	in	in	IN
18542	2377	3	the	the	DT
18542	2377	4	same	same	JJ
18542	2377	5	dish	dish	NN
18542	2377	6	.	.	.
18542	2378	1	[	[	-LRB-
18542	2378	2	Page	page	NN
18542	2378	3	228	228	CD
18542	2378	4	]	]	-RRB-
18542	2378	5	FILLETS	FILLETS	NNP
18542	2378	6	OF	of	IN
18542	2378	7	MACKEREL	MACKEREL	NNP
18542	2378	8	À	À	NNP
18542	2378	9	LA	LA	NNP
18542	2378	10	HORLY	HORLY	NNP
18542	2378	11	Clean	Clean	NNP
18542	2378	12	and	and	CC
18542	2378	13	fillet	fillet	VB
18542	2378	14	the	the	DT
18542	2378	15	fish	fish	NN
18542	2378	16	,	,	,
18542	2378	17	remove	remove	VB
18542	2378	18	the	the	DT
18542	2378	19	skin	skin	NN
18542	2378	20	and	and	CC
18542	2378	21	bones	bone	NNS
18542	2378	22	and	and	CC
18542	2378	23	soak	soak	VB
18542	2378	24	for	for	IN
18542	2378	25	an	an	DT
18542	2378	26	hour	hour	NN
18542	2378	27	in	in	IN
18542	2378	28	oil	oil	NN
18542	2378	29	and	and	CC
18542	2378	30	lemon	lemon	NN
18542	2378	31	-	-	HYPH
18542	2378	32	juice	juice	NN
18542	2378	33	,	,	,
18542	2378	34	seasoned	season	VBN
18542	2378	35	with	with	IN
18542	2378	36	chopped	chopped	JJ
18542	2378	37	onion	onion	NN
18542	2378	38	,	,	,
18542	2378	39	parsley	parsley	NN
18542	2378	40	,	,	,
18542	2378	41	salt	salt	NN
18542	2378	42	,	,	,
18542	2378	43	pepper	pepper	NN
18542	2378	44	,	,	,
18542	2378	45	and	and	CC
18542	2378	46	sweet	sweet	JJ
18542	2378	47	herbs	herb	NNS
18542	2378	48	.	.	.
18542	2379	1	Drain	drain	NN
18542	2379	2	,	,	,
18542	2379	3	dredge	dredge	NN
18542	2379	4	with	with	IN
18542	2379	5	flour	flour	NN
18542	2379	6	,	,	,
18542	2379	7	dip	dip	NN
18542	2379	8	in	in	IN
18542	2379	9	beaten	beat	VBN
18542	2379	10	eggs	egg	NNS
18542	2379	11	,	,	,
18542	2379	12	roll	roll	VB
18542	2379	13	in	in	IN
18542	2379	14	crumbs	crumb	NNS
18542	2379	15	,	,	,
18542	2379	16	fry	fry	VB
18542	2379	17	in	in	IN
18542	2379	18	deep	deep	JJ
18542	2379	19	fat	fat	NN
18542	2379	20	,	,	,
18542	2379	21	and	and	CC
18542	2379	22	serve	serve	VB
18542	2379	23	with	with	IN
18542	2379	24	Tomato	Tomato	NNP
18542	2379	25	Sauce	Sauce	NNP
18542	2379	26	.	.	.
18542	2380	1	FILLETS	FILLETS	NNP
18542	2380	2	OF	of	IN
18542	2380	3	MACKEREL	MACKEREL	NNP
18542	2380	4	À	À	NNP
18542	2380	5	L'INDIENNE	L'INDIENNE	NNP
18542	2380	6	Fillet	Fillet	NNP
18542	2380	7	two	two	CD
18542	2380	8	large	large	JJ
18542	2380	9	fresh	fresh	JJ
18542	2380	10	mackerel	mackerel	NN
18542	2380	11	,	,	,
18542	2380	12	cut	cut	VBN
18542	2380	13	in	in	IN
18542	2380	14	two	two	CD
18542	2380	15	and	and	CC
18542	2380	16	remove	remove	VB
18542	2380	17	the	the	DT
18542	2380	18	skin	skin	NN
18542	2380	19	.	.	.
18542	2381	1	Simmer	simmer	NN
18542	2381	2	for	for	IN
18542	2381	3	fifteen	fifteen	CD
18542	2381	4	minutes	minute	NNS
18542	2381	5	with	with	IN
18542	2381	6	two	two	CD
18542	2381	7	tablespoonfuls	tablespoonful	NNS
18542	2381	8	each	each	DT
18542	2381	9	of	of	IN
18542	2381	10	melted	melted	JJ
18542	2381	11	butter	butter	NN
18542	2381	12	and	and	CC
18542	2381	13	curry	curry	NN
18542	2381	14	powder	powder	NN
18542	2381	15	mixed	mix	VBN
18542	2381	16	with	with	IN
18542	2381	17	two	two	CD
18542	2381	18	wineglassfuls	wineglassful	NNS
18542	2381	19	of	of	IN
18542	2381	20	white	white	JJ
18542	2381	21	wine	wine	NN
18542	2381	22	.	.	.
18542	2382	1	Season	season	NN
18542	2382	2	with	with	IN
18542	2382	3	salt	salt	NN
18542	2382	4	and	and	CC
18542	2382	5	pepper	pepper	NN
18542	2382	6	.	.	.
18542	2383	1	Prepare	prepare	VB
18542	2383	2	a	a	DT
18542	2383	3	Cream	Cream	NNP
18542	2383	4	Sauce	Sauce	NNP
18542	2383	5	and	and	CC
18542	2383	6	add	add	VB
18542	2383	7	to	to	IN
18542	2383	8	it	-PRON-	PRP
18542	2383	9	two	two	CD
18542	2383	10	tablespoonfuls	tablespoonful	NNS
18542	2383	11	of	of	IN
18542	2383	12	butter	butter	NN
18542	2383	13	and	and	CC
18542	2383	14	the	the	DT
18542	2383	15	juice	juice	NN
18542	2383	16	of	of	IN
18542	2383	17	a	a	DT
18542	2383	18	lemon	lemon	NN
18542	2383	19	.	.	.
18542	2384	1	Pour	pour	VB
18542	2384	2	over	over	IN
18542	2384	3	the	the	DT
18542	2384	4	fish	fish	NN
18542	2384	5	and	and	CC
18542	2384	6	serve	serve	VB
18542	2384	7	with	with	IN
18542	2384	8	a	a	DT
18542	2384	9	border	border	NN
18542	2384	10	of	of	IN
18542	2384	11	plain	plain	JJ
18542	2384	12	boiled	boil	VBN
18542	2384	13	rice	rice	NN
18542	2384	14	.	.	.
18542	2385	1	MACKEREL	MACKEREL	NNP
18542	2385	2	À	À	NNP
18542	2385	3	LA	LA	NNP
18542	2385	4	BRETONNE	BRETONNE	NNP
18542	2385	5	Wash	Wash	NNP
18542	2385	6	and	and	CC
18542	2385	7	split	split	VB
18542	2385	8	a	a	DT
18542	2385	9	large	large	JJ
18542	2385	10	mackerel	mackerel	NN
18542	2385	11	,	,	,
18542	2385	12	wipe	wipe	NN
18542	2385	13	dry	dry	JJ
18542	2385	14	,	,	,
18542	2385	15	dredge	dredge	NN
18542	2385	16	with	with	IN
18542	2385	17	flour	flour	NN
18542	2385	18	,	,	,
18542	2385	19	and	and	CC
18542	2385	20	fry	fry	NNP
18542	2385	21	brown	brown	NNP
18542	2385	22	in	in	IN
18542	2385	23	butter	butter	NN
18542	2385	24	.	.	.
18542	2386	1	Sprinkle	sprinkle	VB
18542	2386	2	with	with	IN
18542	2386	3	salt	salt	NN
18542	2386	4	,	,	,
18542	2386	5	pepper	pepper	NN
18542	2386	6	,	,	,
18542	2386	7	and	and	CC
18542	2386	8	lemon	lemon	NN
18542	2386	9	-	-	HYPH
18542	2386	10	juice	juice	NN
18542	2386	11	.	.	.
18542	2387	1	SALT	SALT	NNP
18542	2387	2	MACKEREL	MACKEREL	NNP
18542	2387	3	À	À	NNP
18542	2387	4	LA	LA	NNP
18542	2387	5	BRETONNE	BRETONNE	NNP
18542	2387	6	Soak	Soak	NNP
18542	2387	7	the	the	DT
18542	2387	8	fish	fish	NN
18542	2387	9	for	for	IN
18542	2387	10	twelve	twelve	CD
18542	2387	11	hours	hour	NNS
18542	2387	12	and	and	CC
18542	2387	13	prepare	prepare	VB
18542	2387	14	according	accord	VBG
18542	2387	15	to	to	IN
18542	2387	16	directions	direction	NNS
18542	2387	17	given	give	VBN
18542	2387	18	above	above	RB
18542	2387	19	.	.	.
18542	2388	1	Serve	serve	VB
18542	2388	2	with	with	IN
18542	2388	3	melted	melted	JJ
18542	2388	4	butter	butter	NN
18542	2388	5	.	.	.
18542	2389	1	[	[	-LRB-
18542	2389	2	Page	page	NN
18542	2389	3	229	229	CD
18542	2389	4	]	]	-RRB-
18542	2389	5	SCOTCH	SCOTCH	NNP
18542	2389	6	MACKEREL	MACKEREL	NNP
18542	2389	7	PIE	PIE	NNP
18542	2389	8	Make	make	VBP
18542	2389	9	a	a	DT
18542	2389	10	forcemeat	forcemeat	NN
18542	2389	11	of	of	IN
18542	2389	12	the	the	DT
18542	2389	13	roe	roe	NNP
18542	2389	14	and	and	CC
18542	2389	15	some	some	DT
18542	2389	16	parsley	parsley	NN
18542	2389	17	,	,	,
18542	2389	18	onion	onion	NN
18542	2389	19	,	,	,
18542	2389	20	butter	butter	NN
18542	2389	21	,	,	,
18542	2389	22	bread	bread	NN
18542	2389	23	crumbs	crumb	NNS
18542	2389	24	,	,	,
18542	2389	25	thyme	thyme	NNS
18542	2389	26	,	,	,
18542	2389	27	sweet	sweet	JJ
18542	2389	28	marjoram	marjoram	NNP
18542	2389	29	,	,	,
18542	2389	30	and	and	CC
18542	2389	31	the	the	DT
18542	2389	32	yolk	yolk	NN
18542	2389	33	of	of	IN
18542	2389	34	an	an	DT
18542	2389	35	egg	egg	NN
18542	2389	36	.	.	.
18542	2390	1	Cut	cut	VB
18542	2390	2	the	the	DT
18542	2390	3	fish	fish	NN
18542	2390	4	into	into	IN
18542	2390	5	strips	strip	NNS
18542	2390	6	,	,	,
18542	2390	7	spread	spread	VBN
18542	2390	8	with	with	IN
18542	2390	9	the	the	DT
18542	2390	10	filling	filling	NN
18542	2390	11	,	,	,
18542	2390	12	and	and	CC
18542	2390	13	roll	roll	VB
18542	2390	14	.	.	.
18542	2391	1	Arrange	arrange	VB
18542	2391	2	in	in	IN
18542	2391	3	a	a	DT
18542	2391	4	deep	deep	JJ
18542	2391	5	dish	dish	NN
18542	2391	6	,	,	,
18542	2391	7	pour	pour	VB
18542	2391	8	in	in	IN
18542	2391	9	half	half	PDT
18542	2391	10	a	a	DT
18542	2391	11	cupful	cupful	NN
18542	2391	12	of	of	IN
18542	2391	13	stock	stock	NN
18542	2391	14	,	,	,
18542	2391	15	and	and	CC
18542	2391	16	cover	cover	VB
18542	2391	17	with	with	IN
18542	2391	18	a	a	DT
18542	2391	19	layer	layer	NN
18542	2391	20	of	of	IN
18542	2391	21	mashed	mash	VBN
18542	2391	22	potatoes	potato	NNS
18542	2391	23	.	.	.
18542	2392	1	Bake	bake	VB
18542	2392	2	for	for	IN
18542	2392	3	three	three	CD
18542	2392	4	quarters	quarter	NNS
18542	2392	5	of	of	IN
18542	2392	6	an	an	DT
18542	2392	7	hour	hour	NN
18542	2392	8	and	and	CC
18542	2392	9	serve	serve	VB
18542	2392	10	.	.	.
18542	2393	1	TOASTED	TOASTED	NNP
18542	2393	2	SALT	SALT	NNP
18542	2393	3	MACKEREL	MACKEREL	NNP
18542	2393	4	Soak	soak	VB
18542	2393	5	over	over	IN
18542	2393	6	night	night	NN
18542	2393	7	in	in	IN
18542	2393	8	cold	cold	JJ
18542	2393	9	water	water	NN
18542	2393	10	,	,	,
18542	2393	11	and	and	CC
18542	2393	12	hang	hang	VB
18542	2393	13	up	up	RP
18542	2393	14	for	for	IN
18542	2393	15	a	a	DT
18542	2393	16	day	day	NN
18542	2393	17	or	or	CC
18542	2393	18	two	two	CD
18542	2393	19	until	until	IN
18542	2393	20	perfectly	perfectly	RB
18542	2393	21	dry	dry	JJ
18542	2393	22	.	.	.
18542	2394	1	Put	put	VB
18542	2394	2	in	in	RP
18542	2394	3	a	a	DT
18542	2394	4	dry	dry	JJ
18542	2394	5	tin	tin	NN
18542	2394	6	and	and	CC
18542	2394	7	set	set	VBN
18542	2394	8	into	into	IN
18542	2394	9	the	the	DT
18542	2394	10	oven	oven	NN
18542	2394	11	for	for	IN
18542	2394	12	ten	ten	CD
18542	2394	13	minutes	minute	NNS
18542	2394	14	.	.	.
18542	2395	1	MACKEREL	MACKEREL	NNP
18542	2395	2	EN	EN	NNP
18542	2395	3	PAPILLOTES	PAPILLOTES	NNP
18542	2395	4	Oil	oil	NN
18542	2395	5	a	a	DT
18542	2395	6	sheet	sheet	NN
18542	2395	7	of	of	IN
18542	2395	8	paper	paper	NN
18542	2395	9	a	a	DT
18542	2395	10	little	little	RB
18542	2395	11	larger	large	JJR
18542	2395	12	than	than	IN
18542	2395	13	the	the	DT
18542	2395	14	fish	fish	NN
18542	2395	15	.	.	.
18542	2396	1	Lay	lay	VB
18542	2396	2	a	a	DT
18542	2396	3	slice	slice	NN
18542	2396	4	of	of	IN
18542	2396	5	cooked	cook	VBN
18542	2396	6	ham	ham	NN
18542	2396	7	on	on	IN
18542	2396	8	each	each	DT
18542	2396	9	piece	piece	NN
18542	2396	10	of	of	IN
18542	2396	11	paper	paper	NN
18542	2396	12	,	,	,
18542	2396	13	and	and	CC
18542	2396	14	spread	spread	VBD
18542	2396	15	with	with	IN
18542	2396	16	chopped	chopped	JJ
18542	2396	17	onion	onion	NN
18542	2396	18	,	,	,
18542	2396	19	carrot	carrot	NNP
18542	2396	20	,	,	,
18542	2396	21	parsley	parsley	NNP
18542	2396	22	,	,	,
18542	2396	23	and	and	CC
18542	2396	24	green	green	JJ
18542	2396	25	pepper	pepper	NN
18542	2396	26	fried	fry	VBN
18542	2396	27	together	together	RB
18542	2396	28	in	in	IN
18542	2396	29	butter	butter	NN
18542	2396	30	.	.	.
18542	2397	1	Lay	lay	VB
18542	2397	2	a	a	DT
18542	2397	3	mackerel	mackerel	NN
18542	2397	4	on	on	IN
18542	2397	5	the	the	DT
18542	2397	6	ham	ham	NN
18542	2397	7	,	,	,
18542	2397	8	spread	spread	VBN
18542	2397	9	with	with	IN
18542	2397	10	the	the	DT
18542	2397	11	fried	fry	VBN
18542	2397	12	vegetables	vegetable	NNS
18542	2397	13	,	,	,
18542	2397	14	cover	cover	VB
18542	2397	15	with	with	IN
18542	2397	16	another	another	DT
18542	2397	17	slice	slice	NN
18542	2397	18	of	of	IN
18542	2397	19	ham	ham	NN
18542	2397	20	,	,	,
18542	2397	21	and	and	CC
18542	2397	22	fold	fold	VB
18542	2397	23	the	the	DT
18542	2397	24	paper	paper	NN
18542	2397	25	over	over	RB
18542	2397	26	,	,	,
18542	2397	27	twisting	twist	VBG
18542	2397	28	the	the	DT
18542	2397	29	ends	end	NNS
18542	2397	30	.	.	.
18542	2398	1	Bake	bake	VB
18542	2398	2	for	for	IN
18542	2398	3	fifteen	fifteen	CD
18542	2398	4	minutes	minute	NNS
18542	2398	5	in	in	IN
18542	2398	6	a	a	DT
18542	2398	7	moderate	moderate	JJ
18542	2398	8	oven	oven	NN
18542	2398	9	.	.	.
18542	2399	1	Serve	serve	VB
18542	2399	2	in	in	IN
18542	2399	3	the	the	DT
18542	2399	4	paper	paper	NN
18542	2399	5	.	.	.
18542	2400	1	POTTED	POTTED	NNP
18542	2400	2	MACKEREL	MACKEREL	NNP
18542	2400	3	Pound	Pound	NNP
18542	2400	4	together	together	RB
18542	2400	5	an	an	DT
18542	2400	6	ounce	ounce	NN
18542	2400	7	of	of	IN
18542	2400	8	black	black	JJ
18542	2400	9	pepper	pepper	NN
18542	2400	10	[	[	-LRB-
18542	2400	11	Page	page	NN
18542	2400	12	230	230	CD
18542	2400	13	]	]	-RRB-
18542	2400	14	and	and	CC
18542	2400	15	six	six	CD
18542	2400	16	blades	blade	NNS
18542	2400	17	of	of	IN
18542	2400	18	mace	mace	NN
18542	2400	19	.	.	.
18542	2401	1	Mix	mix	VB
18542	2401	2	with	with	IN
18542	2401	3	two	two	CD
18542	2401	4	ounces	ounce	NNS
18542	2401	5	of	of	IN
18542	2401	6	salt	salt	NN
18542	2401	7	and	and	CC
18542	2401	8	half	half	PDT
18542	2401	9	an	an	DT
18542	2401	10	ounce	ounce	NN
18542	2401	11	of	of	IN
18542	2401	12	grated	grate	VBN
18542	2401	13	nutmeg	nutmeg	NNP
18542	2401	14	.	.	.
18542	2402	1	Rub	rub	VB
18542	2402	2	thoroughly	thoroughly	RB
18542	2402	3	into	into	IN
18542	2402	4	pieces	piece	NNS
18542	2402	5	of	of	IN
18542	2402	6	fresh	fresh	JJ
18542	2402	7	mackerel	mackerel	NN
18542	2402	8	,	,	,
18542	2402	9	and	and	CC
18542	2402	10	fry	fry	VB
18542	2402	11	in	in	IN
18542	2402	12	oil	oil	NN
18542	2402	13	.	.	.
18542	2403	1	Drain	drain	VB
18542	2403	2	,	,	,
18542	2403	3	and	and	CC
18542	2403	4	put	put	VBD
18542	2403	5	the	the	DT
18542	2403	6	fish	fish	NN
18542	2403	7	in	in	IN
18542	2403	8	a	a	DT
18542	2403	9	stone	stone	NN
18542	2403	10	jar	jar	NN
18542	2403	11	.	.	.
18542	2404	1	Fill	fill	VB
18542	2404	2	with	with	IN
18542	2404	3	vinegar	vinegar	NN
18542	2404	4	,	,	,
18542	2404	5	and	and	CC
18542	2404	6	put	put	VBD
18542	2404	7	two	two	CD
18542	2404	8	tablespoonfuls	tablespoonful	NNS
18542	2404	9	of	of	IN
18542	2404	10	oil	oil	NN
18542	2404	11	on	on	IN
18542	2404	12	top	top	NN
18542	2404	13	.	.	.
18542	2405	1	Cover	cover	VB
18542	2405	2	closely	closely	RB
18542	2405	3	and	and	CC
18542	2405	4	let	let	VB
18542	2405	5	stand	stand	VB
18542	2405	6	for	for	IN
18542	2405	7	two	two	CD
18542	2405	8	days	day	NNS
18542	2405	9	before	before	IN
18542	2405	10	using	use	VBG
18542	2405	11	.	.	.
18542	2406	1	FILLETS	FILLETS	NNP
18542	2406	2	OF	of	IN
18542	2406	3	MACKEREL	MACKEREL	NNP
18542	2406	4	WITH	with	IN
18542	2406	5	RAVIGOTE	RAVIGOTE	NNP
18542	2406	6	SAUCE	SAUCE	VBN
18542	2406	7	Cook	Cook	NNP
18542	2406	8	the	the	DT
18542	2406	9	fillets	fillet	NNS
18542	2406	10	of	of	IN
18542	2406	11	four	four	CD
18542	2406	12	fish	fish	NN
18542	2406	13	in	in	IN
18542	2406	14	a	a	DT
18542	2406	15	buttered	butter	VBN
18542	2406	16	dish	dish	NN
18542	2406	17	with	with	IN
18542	2406	18	salt	salt	NN
18542	2406	19	,	,	,
18542	2406	20	pepper	pepper	NN
18542	2406	21	,	,	,
18542	2406	22	grated	grate	VBD
18542	2406	23	nutmeg	nutmeg	NNS
18542	2406	24	,	,	,
18542	2406	25	and	and	CC
18542	2406	26	half	half	PDT
18542	2406	27	a	a	DT
18542	2406	28	cupful	cupful	NN
18542	2406	29	of	of	IN
18542	2406	30	white	white	JJ
18542	2406	31	wine	wine	NN
18542	2406	32	.	.	.
18542	2407	1	For	for	IN
18542	2407	2	the	the	DT
18542	2407	3	sauce	sauce	NN
18542	2407	4	chop	chop	NN
18542	2407	5	fine	fine	JJ
18542	2407	6	four	four	CD
18542	2407	7	shallots	shallot	NNS
18542	2407	8	and	and	CC
18542	2407	9	put	put	VBD
18542	2407	10	into	into	IN
18542	2407	11	a	a	DT
18542	2407	12	saucepan	saucepan	NN
18542	2407	13	with	with	IN
18542	2407	14	two	two	CD
18542	2407	15	tablespoonfuls	tablespoonful	NNS
18542	2407	16	of	of	IN
18542	2407	17	butter	butter	NN
18542	2407	18	and	and	CC
18542	2407	19	four	four	CD
18542	2407	20	tablespoonfuls	tablespoonful	NNS
18542	2407	21	of	of	IN
18542	2407	22	tarragon	tarragon	NNP
18542	2407	23	vinegar	vinegar	NNP
18542	2407	24	.	.	.
18542	2408	1	Reduce	reduce	VB
18542	2408	2	half	half	NN
18542	2408	3	by	by	IN
18542	2408	4	boiling	boil	VBG
18542	2408	5	and	and	CC
18542	2408	6	add	add	VB
18542	2408	7	a	a	DT
18542	2408	8	pint	pint	NN
18542	2408	9	of	of	IN
18542	2408	10	white	white	JJ
18542	2408	11	stock	stock	NN
18542	2408	12	thickened	thicken	VBD
18542	2408	13	with	with	IN
18542	2408	14	a	a	DT
18542	2408	15	tablespoonful	tablespoonful	JJ
18542	2408	16	each	each	DT
18542	2408	17	of	of	IN
18542	2408	18	butter	butter	NN
18542	2408	19	and	and	CC
18542	2408	20	flour	flour	NN
18542	2408	21	cooked	cook	VBN
18542	2408	22	together	together	RB
18542	2408	23	.	.	.
18542	2409	1	Add	add	VB
18542	2409	2	two	two	CD
18542	2409	3	tablespoonfuls	tablespoonful	NNS
18542	2409	4	of	of	IN
18542	2409	5	butter	butter	NN
18542	2409	6	,	,	,
18542	2409	7	pour	pour	VBP
18542	2409	8	over	over	IN
18542	2409	9	the	the	DT
18542	2409	10	fish	fish	NN
18542	2409	11	,	,	,
18542	2409	12	and	and	CC
18542	2409	13	serve	serve	VB
18542	2409	14	.	.	.
18542	2410	1	MACKEREL	MACKEREL	NNP
18542	2410	2	WITH	with	IN
18542	2410	3	WHITE	white	JJ
18542	2410	4	WINE	wine	VBP
18542	2410	5	SAUCE	SAUCE	VBN
18542	2410	6	Cook	Cook	NNP
18542	2410	7	three	three	CD
18542	2410	8	fresh	fresh	JJ
18542	2410	9	mackerel	mackerel	NN
18542	2410	10	in	in	IN
18542	2410	11	a	a	DT
18542	2410	12	cupful	cupful	NN
18542	2410	13	of	of	IN
18542	2410	14	white	white	JJ
18542	2410	15	wine	wine	NN
18542	2410	16	,	,	,
18542	2410	17	with	with	IN
18542	2410	18	butter	butter	NN
18542	2410	19	,	,	,
18542	2410	20	salt	salt	NN
18542	2410	21	,	,	,
18542	2410	22	pepper	pepper	NN
18542	2410	23	,	,	,
18542	2410	24	grated	grate	VBD
18542	2410	25	nutmeg	nutmeg	NNS
18542	2410	26	,	,	,
18542	2410	27	minced	mince	VBN
18542	2410	28	onion	onion	NN
18542	2410	29	,	,	,
18542	2410	30	and	and	CC
18542	2410	31	parsley	parsley	NN
18542	2410	32	to	to	TO
18542	2410	33	season	season	VB
18542	2410	34	.	.	.
18542	2411	1	[	[	-LRB-
18542	2411	2	Page	page	NN
18542	2411	3	231	231	CD
18542	2411	4	]	]	-RRB-
18542	2411	5	Take	take	VB
18542	2411	6	out	out	RP
18542	2411	7	the	the	DT
18542	2411	8	fish	fish	NN
18542	2411	9	,	,	,
18542	2411	10	and	and	CC
18542	2411	11	add	add	VB
18542	2411	12	two	two	CD
18542	2411	13	cupfuls	cupful	NNS
18542	2411	14	of	of	IN
18542	2411	15	white	white	JJ
18542	2411	16	stock	stock	NN
18542	2411	17	to	to	IN
18542	2411	18	the	the	DT
18542	2411	19	gravy	gravy	NN
18542	2411	20	.	.	.
18542	2412	1	Thicken	Thicken	VBN
18542	2412	2	with	with	IN
18542	2412	3	two	two	CD
18542	2412	4	tablespoonfuls	tablespoonful	NNS
18542	2412	5	each	each	DT
18542	2412	6	of	of	IN
18542	2412	7	butter	butter	NN
18542	2412	8	and	and	CC
18542	2412	9	flour	flour	NN
18542	2412	10	cooked	cook	VBN
18542	2412	11	together	together	RB
18542	2412	12	,	,	,
18542	2412	13	take	take	VBP
18542	2412	14	from	from	IN
18542	2412	15	the	the	DT
18542	2412	16	fire	fire	NN
18542	2412	17	,	,	,
18542	2412	18	and	and	CC
18542	2412	19	add	add	VB
18542	2412	20	the	the	DT
18542	2412	21	yolks	yolk	NNS
18542	2412	22	of	of	IN
18542	2412	23	three	three	CD
18542	2412	24	eggs	egg	NNS
18542	2412	25	well	well	RB
18542	2412	26	beaten	beat	VBN
18542	2412	27	.	.	.
18542	2413	1	Pour	pour	VB
18542	2413	2	the	the	DT
18542	2413	3	sauce	sauce	NN
18542	2413	4	over	over	IN
18542	2413	5	the	the	DT
18542	2413	6	fish	fish	NN
18542	2413	7	,	,	,
18542	2413	8	sprinkle	sprinkle	VB
18542	2413	9	with	with	IN
18542	2413	10	crumbs	crumb	NNS
18542	2413	11	,	,	,
18542	2413	12	dot	dot	NN
18542	2413	13	with	with	IN
18542	2413	14	butter	butter	NN
18542	2413	15	,	,	,
18542	2413	16	and	and	CC
18542	2413	17	bake	bake	VB
18542	2413	18	brown	brown	NNP
18542	2413	19	.	.	.
18542	2414	1	Sprinkle	sprinkle	VB
18542	2414	2	with	with	IN
18542	2414	3	lemon	lemon	NN
18542	2414	4	-	-	HYPH
18542	2414	5	juice	juice	NN
18542	2414	6	and	and	CC
18542	2414	7	serve	serve	VB
18542	2414	8	in	in	IN
18542	2414	9	a	a	DT
18542	2414	10	baking	baking	NN
18542	2414	11	-	-	HYPH
18542	2414	12	dish	dish	NN
18542	2414	13	.	.	.
18542	2415	1	SPANISH	spanish	JJ
18542	2415	2	MACKEREL	MACKEREL	NNP
18542	2415	3	SALAD	salad	NN
18542	2415	4	Drain	drain	VBP
18542	2415	5	the	the	DT
18542	2415	6	oil	oil	NN
18542	2415	7	from	from	IN
18542	2415	8	a	a	DT
18542	2415	9	can	can	NN
18542	2415	10	of	of	IN
18542	2415	11	pickled	pickle	VBN
18542	2415	12	Spanish	spanish	JJ
18542	2415	13	mackerel	mackerel	NN
18542	2415	14	,	,	,
18542	2415	15	and	and	CC
18542	2415	16	cut	cut	VBD
18542	2415	17	the	the	DT
18542	2415	18	fish	fish	NN
18542	2415	19	in	in	IN
18542	2415	20	slices	slice	NNS
18542	2415	21	.	.	.
18542	2416	1	Boil	Boil	NNP
18542	2416	2	a	a	DT
18542	2416	3	bunch	bunch	NN
18542	2416	4	of	of	IN
18542	2416	5	red	red	JJ
18542	2416	6	beets	beet	NNS
18542	2416	7	for	for	IN
18542	2416	8	half	half	PDT
18542	2416	9	an	an	DT
18542	2416	10	hour	hour	NN
18542	2416	11	in	in	IN
18542	2416	12	water	water	NN
18542	2416	13	to	to	TO
18542	2416	14	cover	cover	VB
18542	2416	15	,	,	,
18542	2416	16	then	then	RB
18542	2416	17	drain	drain	VB
18542	2416	18	and	and	CC
18542	2416	19	bake	bake	VB
18542	2416	20	for	for	IN
18542	2416	21	half	half	PDT
18542	2416	22	an	an	DT
18542	2416	23	hour	hour	NN
18542	2416	24	in	in	IN
18542	2416	25	a	a	DT
18542	2416	26	hot	hot	JJ
18542	2416	27	oven	oven	NN
18542	2416	28	.	.	.
18542	2417	1	Peel	peel	NN
18542	2417	2	,	,	,
18542	2417	3	slice	slice	VB
18542	2417	4	thin	thin	JJ
18542	2417	5	,	,	,
18542	2417	6	and	and	CC
18542	2417	7	cool	cool	VB
18542	2417	8	thoroughly	thoroughly	RB
18542	2417	9	.	.	.
18542	2418	1	Mix	mix	VB
18542	2418	2	with	with	IN
18542	2418	3	the	the	DT
18542	2418	4	mackerel	mackerel	NN
18542	2418	5	,	,	,
18542	2418	6	add	add	VB
18542	2418	7	a	a	DT
18542	2418	8	small	small	JJ
18542	2418	9	bunch	bunch	NN
18542	2418	10	of	of	IN
18542	2418	11	radishes	radish	NNS
18542	2418	12	sliced	slice	VBD
18542	2418	13	thin	thin	JJ
18542	2418	14	,	,	,
18542	2418	15	and	and	CC
18542	2418	16	half	half	PDT
18542	2418	17	a	a	DT
18542	2418	18	dozen	dozen	NN
18542	2418	19	sliced	slice	VBN
18542	2418	20	pickles	pickle	NNS
18542	2418	21	.	.	.
18542	2419	1	Surround	surround	VB
18542	2419	2	with	with	IN
18542	2419	3	lettuce	lettuce	NN
18542	2419	4	leaves	leave	NNS
18542	2419	5	and	and	CC
18542	2419	6	pour	pour	VB
18542	2419	7	over	over	IN
18542	2419	8	a	a	DT
18542	2419	9	French	french	JJ
18542	2419	10	dressing	dressing	NN
18542	2419	11	.	.	.
18542	2420	1	STUFFED	stuff	VBN
18542	2420	2	MACKEREL	MACKEREL	NNP
18542	2420	3	WITH	with	IN
18542	2420	4	ANCHOVY	ANCHOVY	NNP
18542	2420	5	SAUCE	SAUCE	VBN
18542	2420	6	Stuff	Stuff	NNP
18542	2420	7	the	the	DT
18542	2420	8	prepared	prepare	VBN
18542	2420	9	fish	fish	NN
18542	2420	10	with	with	IN
18542	2420	11	seasoned	seasoned	JJ
18542	2420	12	crumbs	crumb	NNS
18542	2420	13	mixed	mix	VBN
18542	2420	14	with	with	IN
18542	2420	15	chopped	chop	VBN
18542	2420	16	shallots	shallot	NNS
18542	2420	17	,	,	,
18542	2420	18	parsley	parsley	NN
18542	2420	19	,	,	,
18542	2420	20	and	and	CC
18542	2420	21	mushrooms	mushroom	NNS
18542	2420	22	.	.	.
18542	2421	1	Sew	sew	VB
18542	2421	2	up	up	RP
18542	2421	3	and	and	CC
18542	2421	4	bake	bake	VB
18542	2421	5	,	,	,
18542	2421	6	basting	baste	VBG
18542	2421	7	with	with	IN
18542	2421	8	oil	oil	NN
18542	2421	9	.	.	.
18542	2422	1	Serve	serve	VB
18542	2422	2	with	with	IN
18542	2422	3	Cream	Cream	NNP
18542	2422	4	Sauce	Sauce	NNP
18542	2422	5	,	,	,
18542	2422	6	seasoned	season	VBN
18542	2422	7	with	with	IN
18542	2422	8	anchovy	anchovy	JJ
18542	2422	9	essence	essence	NN
18542	2422	10	.	.	.
18542	2423	1	[	[	-LRB-
18542	2423	2	Page	page	NN
18542	2423	3	232	232	CD
18542	2423	4	]	]	-RRB-
18542	2423	5	GERMAN	GERMAN	NNP
18542	2423	6	PICKLED	pickle	VBD
18542	2423	7	MACKEREL	MACKEREL	NNP
18542	2423	8	Skin	skin	NN
18542	2423	9	,	,	,
18542	2423	10	bone	bone	NN
18542	2423	11	,	,	,
18542	2423	12	and	and	CC
18542	2423	13	cut	cut	VBN
18542	2423	14	into	into	IN
18542	2423	15	pieces	piece	NNS
18542	2423	16	four	four	CD
18542	2423	17	pounds	pound	NNS
18542	2423	18	of	of	IN
18542	2423	19	fresh	fresh	JJ
18542	2423	20	mackerel	mackerel	NN
18542	2423	21	,	,	,
18542	2423	22	and	and	CC
18542	2423	23	put	put	VBD
18542	2423	24	it	-PRON-	PRP
18542	2423	25	in	in	IN
18542	2423	26	layers	layer	NNS
18542	2423	27	into	into	IN
18542	2423	28	a	a	DT
18542	2423	29	stone	stone	NN
18542	2423	30	jar	jar	NN
18542	2423	31	,	,	,
18542	2423	32	sprinkling	sprinkle	VBG
18542	2423	33	each	each	DT
18542	2423	34	layer	layer	NN
18542	2423	35	with	with	IN
18542	2423	36	pepper	pepper	NN
18542	2423	37	,	,	,
18542	2423	38	salt	salt	NN
18542	2423	39	,	,	,
18542	2423	40	bay	bay	NN
18542	2423	41	-	-	HYPH
18542	2423	42	leaves	leave	NNS
18542	2423	43	,	,	,
18542	2423	44	and	and	CC
18542	2423	45	sweet	sweet	JJ
18542	2423	46	herbs	herb	NNS
18542	2423	47	.	.	.
18542	2424	1	Cover	cover	VB
18542	2424	2	with	with	IN
18542	2424	3	vinegar	vinegar	NN
18542	2424	4	,	,	,
18542	2424	5	seal	seal	VB
18542	2424	6	firmly	firmly	RB
18542	2424	7	,	,	,
18542	2424	8	and	and	CC
18542	2424	9	bake	bake	VB
18542	2424	10	for	for	IN
18542	2424	11	six	six	CD
18542	2424	12	hours	hour	NNS
18542	2424	13	in	in	IN
18542	2424	14	a	a	DT
18542	2424	15	moderate	moderate	JJ
18542	2424	16	oven	oven	NN
18542	2424	17	.	.	.
18542	2425	1	[	[	-LRB-
18542	2425	2	Page	page	NN
18542	2425	3	233	233	CD
18542	2425	4	]	]	-RRB-
18542	2425	5	FIVE	five	CD
18542	2425	6	WAYS	way	NNS
18542	2425	7	TO	to	IN
18542	2425	8	COOK	COOK	NNP
18542	2425	9	MULLET	MULLET	NNP
18542	2425	10	BROILED	broiled	NN
18542	2425	11	MULLET	MULLET	NNP
18542	2425	12	Soak	Soak	NNP
18542	2425	13	the	the	DT
18542	2425	14	cleaned	clean	VBN
18542	2425	15	fish	fish	NN
18542	2425	16	for	for	IN
18542	2425	17	an	an	DT
18542	2425	18	hour	hour	NN
18542	2425	19	in	in	IN
18542	2425	20	salted	salt	VBN
18542	2425	21	and	and	CC
18542	2425	22	acidulated	acidulated	JJ
18542	2425	23	water	water	NN
18542	2425	24	.	.	.
18542	2426	1	Drain	drain	NN
18542	2426	2	,	,	,
18542	2426	3	wipe	wipe	NN
18542	2426	4	dry	dry	JJ
18542	2426	5	,	,	,
18542	2426	6	split	split	VB
18542	2426	7	,	,	,
18542	2426	8	rub	rub	VB
18542	2426	9	with	with	IN
18542	2426	10	seasoned	seasoned	JJ
18542	2426	11	butter	butter	NN
18542	2426	12	,	,	,
18542	2426	13	and	and	CC
18542	2426	14	broil	broil	NNP
18542	2426	15	.	.	.
18542	2427	1	BROILED	broiled	NN
18542	2427	2	MULLETS	MULLETS	NNP
18542	2427	3	WITH	with	IN
18542	2427	4	MELTED	MELTED	NNP
18542	2427	5	BUTTER	BUTTER	NNP
18542	2427	6	Rub	Rub	NNP
18542	2427	7	prepared	prepared	JJ
18542	2427	8	mullets	mullet	NNS
18542	2427	9	with	with	IN
18542	2427	10	seasoned	season	VBN
18542	2427	11	flour	flour	NN
18542	2427	12	and	and	CC
18542	2427	13	broil	broil	NN
18542	2427	14	,	,	,
18542	2427	15	basting	baste	VBG
18542	2427	16	with	with	IN
18542	2427	17	olive	olive	JJ
18542	2427	18	-	-	HYPH
18542	2427	19	oil	oil	NN
18542	2427	20	as	as	IN
18542	2427	21	required	require	VBN
18542	2427	22	.	.	.
18542	2428	1	Serve	serve	VB
18542	2428	2	with	with	IN
18542	2428	3	melted	melted	JJ
18542	2428	4	butter	butter	NN
18542	2428	5	and	and	CC
18542	2428	6	minced	mince	VBN
18542	2428	7	parsley	parsley	NN
18542	2428	8	.	.	.
18542	2429	1	MULLET	MULLET	NNP
18542	2429	2	À	À	NNP
18542	2429	3	LA	LA	NNP
18542	2429	4	MAÎTRE	MAÎTRE	NNP
18542	2429	5	D'HÔTEL	d'hôtel	VBP
18542	2429	6	Clean	clean	JJ
18542	2429	7	four	four	CD
18542	2429	8	mullets	mullet	NNS
18542	2429	9	and	and	CC
18542	2429	10	soak	soak	VB
18542	2429	11	in	in	IN
18542	2429	12	olive	olive	NN
18542	2429	13	-	-	HYPH
18542	2429	14	oil	oil	NN
18542	2429	15	to	to	TO
18542	2429	16	cover	cover	VB
18542	2429	17	for	for	IN
18542	2429	18	thirty	thirty	CD
18542	2429	19	minutes	minute	NNS
18542	2429	20	,	,	,
18542	2429	21	with	with	IN
18542	2429	22	a	a	DT
18542	2429	23	bunch	bunch	NN
18542	2429	24	of	of	IN
18542	2429	25	parsley	parsley	NN
18542	2429	26	,	,	,
18542	2429	27	a	a	DT
18542	2429	28	sliced	sliced	JJ
18542	2429	29	onion	onion	NN
18542	2429	30	,	,	,
18542	2429	31	and	and	CC
18542	2429	32	salt	salt	NN
18542	2429	33	and	and	CC
18542	2429	34	pepper	pepper	NN
18542	2429	35	to	to	IN
18542	2429	36	season	season	NN
18542	2429	37	.	.	.
18542	2430	1	Drain	drain	NN
18542	2430	2	,	,	,
18542	2430	3	broil	broil	NN
18542	2430	4	,	,	,
18542	2430	5	and	and	CC
18542	2430	6	serve	serve	VB
18542	2430	7	with	with	IN
18542	2430	8	Maître	Maître	NNP
18542	2430	9	d'Hôtel	d'Hôtel	NNP
18542	2430	10	Sauce	Sauce	NNP
18542	2430	11	.	.	.
18542	2431	1	BAKED	BAKED	NNP
18542	2431	2	MULLET	MULLET	NNP
18542	2431	3	Clean	clean	VBP
18542	2431	4	the	the	DT
18542	2431	5	fish	fish	NN
18542	2431	6	and	and	CC
18542	2431	7	soak	soak	VB
18542	2431	8	for	for	IN
18542	2431	9	an	an	DT
18542	2431	10	hour	hour	NN
18542	2431	11	in	in	IN
18542	2431	12	salted	salt	VBN
18542	2431	13	and	and	CC
18542	2431	14	acidulated	acidulated	JJ
18542	2431	15	water	water	NN
18542	2431	16	.	.	.
18542	2432	1	Drain	drain	NN
18542	2432	2	,	,	,
18542	2432	3	wipe	wipe	NN
18542	2432	4	dry	dry	JJ
18542	2432	5	,	,	,
18542	2432	6	stuff	stuff	NN
18542	2432	7	with	with	IN
18542	2432	8	seasoned	seasoned	JJ
18542	2432	9	crumbs	crumb	NNS
18542	2432	10	,	,	,
18542	2432	11	sew	sew	VB
18542	2432	12	up	up	RP
18542	2432	13	,	,	,
18542	2432	14	rub	rub	VB
18542	2432	15	with	with	IN
18542	2432	16	butter	butter	NN
18542	2432	17	[	[	-LRB-
18542	2432	18	Page	page	NN
18542	2432	19	234	234	CD
18542	2432	20	]	]	-RRB-
18542	2432	21	and	and	CC
18542	2432	22	put	put	VBN
18542	2432	23	into	into	IN
18542	2432	24	a	a	DT
18542	2432	25	baking	baking	NN
18542	2432	26	-	-	HYPH
18542	2432	27	pan	pan	NN
18542	2432	28	,	,	,
18542	2432	29	adding	add	VBG
18542	2432	30	enough	enough	JJ
18542	2432	31	hot	hot	JJ
18542	2432	32	water	water	NN
18542	2432	33	to	to	TO
18542	2432	34	keep	keep	VB
18542	2432	35	from	from	IN
18542	2432	36	burning	burn	VBG
18542	2432	37	.	.	.
18542	2433	1	Baste	Baste	NNP
18542	2433	2	as	as	IN
18542	2433	3	required	require	VBN
18542	2433	4	and	and	CC
18542	2433	5	serve	serve	VB
18542	2433	6	with	with	IN
18542	2433	7	any	any	DT
18542	2433	8	preferred	preferred	JJ
18542	2433	9	sauce	sauce	NN
18542	2433	10	.	.	.
18542	2434	1	FRIED	FRIED	NNP
18542	2434	2	MULLET	MULLET	NNP
18542	2434	3	Cut	Cut	NNP
18542	2434	4	the	the	DT
18542	2434	5	cleaned	clean	VBN
18542	2434	6	fish	fish	NN
18542	2434	7	in	in	IN
18542	2434	8	convenient	convenient	JJ
18542	2434	9	pieces	piece	NNS
18542	2434	10	for	for	IN
18542	2434	11	serving	serve	VBG
18542	2434	12	and	and	CC
18542	2434	13	sauté	sauté	NN
18542	2434	14	in	in	IN
18542	2434	15	pork	pork	NN
18542	2434	16	fat	fat	NN
18542	2434	17	,	,	,
18542	2434	18	or	or	CC
18542	2434	19	dip	dip	NN
18542	2434	20	in	in	IN
18542	2434	21	egg	egg	NN
18542	2434	22	and	and	CC
18542	2434	23	seasoned	seasoned	JJ
18542	2434	24	crumbs	crumb	NNS
18542	2434	25	and	and	CC
18542	2434	26	fry	fry	VB
18542	2434	27	in	in	IN
18542	2434	28	deep	deep	JJ
18542	2434	29	fat	fat	NN
18542	2434	30	.	.	.
18542	2435	1	[	[	-LRB-
18542	2435	2	Page	page	NN
18542	2435	3	235	235	CD
18542	2435	4	]	]	-RRB-
18542	2435	5	FIFTEEN	fifteen	JJ
18542	2435	6	WAYS	ways	NN
18542	2435	7	TO	to	IN
18542	2435	8	COOK	COOK	NNP
18542	2435	9	PERCH	perch	VB
18542	2435	10	FRIED	FRIED	NNP
18542	2435	11	PERCH	PERCH	NNP
18542	2435	12	--	--	:
18542	2435	13	I	-PRON-	PRP
18542	2435	14	Clean	clean	VBP
18542	2435	15	the	the	DT
18542	2435	16	fish	fish	NN
18542	2435	17	,	,	,
18542	2435	18	dip	dip	NN
18542	2435	19	in	in	IN
18542	2435	20	flour	flour	NN
18542	2435	21	,	,	,
18542	2435	22	then	then	RB
18542	2435	23	in	in	IN
18542	2435	24	beaten	beat	VBN
18542	2435	25	egg	egg	NN
18542	2435	26	,	,	,
18542	2435	27	then	then	RB
18542	2435	28	in	in	IN
18542	2435	29	crumbs	crumb	NNS
18542	2435	30	,	,	,
18542	2435	31	and	and	CC
18542	2435	32	fry	fry	VB
18542	2435	33	in	in	IN
18542	2435	34	plenty	plenty	NN
18542	2435	35	of	of	IN
18542	2435	36	fat	fat	NN
18542	2435	37	.	.	.
18542	2436	1	Drain	drain	VB
18542	2436	2	and	and	CC
18542	2436	3	garnish	garnish	VB
18542	2436	4	with	with	IN
18542	2436	5	lemon	lemon	NN
18542	2436	6	and	and	CC
18542	2436	7	parsley	parsley	NN
18542	2436	8	.	.	.
18542	2437	1	FRIED	FRIED	NNP
18542	2437	2	PERCH	PERCH	NNP
18542	2437	3	--	--	:
18542	2437	4	II	II	NNP
18542	2437	5	Dip	Dip	NNP
18542	2437	6	the	the	DT
18542	2437	7	cleaned	clean	VBN
18542	2437	8	perch	perch	NN
18542	2437	9	in	in	IN
18542	2437	10	flour	flour	NN
18542	2437	11	and	and	CC
18542	2437	12	fry	fry	NNP
18542	2437	13	brown	brown	NNP
18542	2437	14	in	in	IN
18542	2437	15	salt	salt	NN
18542	2437	16	pork	pork	NN
18542	2437	17	fat	fat	NN
18542	2437	18	.	.	.
18542	2438	1	FRIED	FRIED	NNP
18542	2438	2	PERCH	PERCH	NNP
18542	2438	3	--	--	:
18542	2438	4	III	III	NNP
18542	2438	5	Prepare	Prepare	NNP
18542	2438	6	and	and	CC
18542	2438	7	clean	clean	VB
18542	2438	8	the	the	DT
18542	2438	9	fish	fish	NN
18542	2438	10	,	,	,
18542	2438	11	season	season	NN
18542	2438	12	with	with	IN
18542	2438	13	salt	salt	NN
18542	2438	14	and	and	CC
18542	2438	15	pepper	pepper	NN
18542	2438	16	,	,	,
18542	2438	17	dip	dip	NN
18542	2438	18	in	in	IN
18542	2438	19	egg	egg	NN
18542	2438	20	and	and	CC
18542	2438	21	corn	corn	NN
18542	2438	22	-	-	HYPH
18542	2438	23	meal	meal	NN
18542	2438	24	,	,	,
18542	2438	25	and	and	CC
18542	2438	26	fry	fry	VB
18542	2438	27	in	in	IN
18542	2438	28	deep	deep	JJ
18542	2438	29	fat	fat	NN
18542	2438	30	.	.	.
18542	2439	1	BROILED	broiled	NN
18542	2439	2	PERCH	PERCH	NNP
18542	2439	3	Rub	Rub	NNP
18542	2439	4	the	the	DT
18542	2439	5	prepared	prepared	JJ
18542	2439	6	fish	fish	NN
18542	2439	7	with	with	IN
18542	2439	8	butter	butter	NN
18542	2439	9	,	,	,
18542	2439	10	season	season	NN
18542	2439	11	with	with	IN
18542	2439	12	salt	salt	NN
18542	2439	13	and	and	CC
18542	2439	14	pepper	pepper	NN
18542	2439	15	,	,	,
18542	2439	16	and	and	CC
18542	2439	17	broil	broil	NNP
18542	2439	18	.	.	.
18542	2440	1	Garnish	garnish	VB
18542	2440	2	with	with	IN
18542	2440	3	fried	fry	VBN
18542	2440	4	parsley	parsley	NN
18542	2440	5	and	and	CC
18542	2440	6	lemon	lemon	NN
18542	2440	7	.	.	.
18542	2441	1	BOILED	BOILED	NNP
18542	2441	2	PERCH	PERCH	NNP
18542	2441	3	Boil	Boil	NNP
18542	2441	4	the	the	DT
18542	2441	5	cleaned	clean	VBN
18542	2441	6	fish	fish	NN
18542	2441	7	with	with	IN
18542	2441	8	parsley	parsley	NN
18542	2441	9	,	,	,
18542	2441	10	a	a	DT
18542	2441	11	tablespoonful	tablespoonful	JJ
18542	2441	12	[	[	-LRB-
18542	2441	13	Page	page	NN
18542	2441	14	236	236	CD
18542	2441	15	]	]	-RRB-
18542	2441	16	of	of	IN
18542	2441	17	butter	butter	NN
18542	2441	18	,	,	,
18542	2441	19	and	and	CC
18542	2441	20	salt	salt	NN
18542	2441	21	and	and	CC
18542	2441	22	pepper	pepper	NN
18542	2441	23	to	to	IN
18542	2441	24	season	season	NN
18542	2441	25	.	.	.
18542	2442	1	Drain	drain	NN
18542	2442	2	,	,	,
18542	2442	3	strain	strain	VB
18542	2442	4	the	the	DT
18542	2442	5	liquid	liquid	NN
18542	2442	6	,	,	,
18542	2442	7	thicken	thicken	VBN
18542	2442	8	with	with	IN
18542	2442	9	butter	butter	NN
18542	2442	10	and	and	CC
18542	2442	11	flour	flour	NN
18542	2442	12	,	,	,
18542	2442	13	season	season	NN
18542	2442	14	to	to	TO
18542	2442	15	taste	taste	NN
18542	2442	16	,	,	,
18542	2442	17	pour	pour	VB
18542	2442	18	over	over	IN
18542	2442	19	the	the	DT
18542	2442	20	fish	fish	NN
18542	2442	21	,	,	,
18542	2442	22	and	and	CC
18542	2442	23	serve	serve	VB
18542	2442	24	.	.	.
18542	2443	1	BOILED	BOILED	NNP
18542	2443	2	PERCH	PERCH	NNS
18542	2443	3	WITH	with	IN
18542	2443	4	OYSTER	OYSTER	NNP
18542	2443	5	SAUCE	SAUCE	NNP
18542	2443	6	Prepare	Prepare	NNP
18542	2443	7	and	and	CC
18542	2443	8	clean	clean	VB
18542	2443	9	the	the	DT
18542	2443	10	fish	fish	NN
18542	2443	11	and	and	CC
18542	2443	12	simmer	simmer	NN
18542	2443	13	until	until	IN
18542	2443	14	done	do	VBN
18542	2443	15	in	in	IN
18542	2443	16	salted	salt	VBN
18542	2443	17	and	and	CC
18542	2443	18	acidulated	acidulated	JJ
18542	2443	19	water	water	NN
18542	2443	20	.	.	.
18542	2444	1	Drain	drain	VB
18542	2444	2	and	and	CC
18542	2444	3	serve	serve	VB
18542	2444	4	with	with	IN
18542	2444	5	Oyster	Oyster	NNP
18542	2444	6	Sauce	Sauce	NNP
18542	2444	7	.	.	.
18542	2445	1	PERCH	PERCH	NNP
18542	2445	2	À	À	NNP
18542	2445	3	L'ALLEMANDE	l'allemande	NN
18542	2445	4	Put	put	VBP
18542	2445	5	two	two	CD
18542	2445	6	large	large	JJ
18542	2445	7	cleaned	clean	VBN
18542	2445	8	perch	perch	NN
18542	2445	9	into	into	IN
18542	2445	10	a	a	DT
18542	2445	11	saucepan	saucepan	NN
18542	2445	12	with	with	IN
18542	2445	13	two	two	CD
18542	2445	14	chopped	chop	VBN
18542	2445	15	carrots	carrot	NNS
18542	2445	16	,	,	,
18542	2445	17	a	a	DT
18542	2445	18	sprig	sprig	NN
18542	2445	19	of	of	IN
18542	2445	20	parsley	parsley	NNP
18542	2445	21	,	,	,
18542	2445	22	a	a	DT
18542	2445	23	celery	celery	NN
18542	2445	24	root	root	NN
18542	2445	25	,	,	,
18542	2445	26	a	a	DT
18542	2445	27	sliced	sliced	JJ
18542	2445	28	onion	onion	NN
18542	2445	29	and	and	CC
18542	2445	30	a	a	DT
18542	2445	31	pinch	pinch	NN
18542	2445	32	of	of	IN
18542	2445	33	salt	salt	NN
18542	2445	34	.	.	.
18542	2446	1	Cover	cover	VB
18542	2446	2	with	with	IN
18542	2446	3	white	white	JJ
18542	2446	4	wine	wine	NN
18542	2446	5	and	and	CC
18542	2446	6	simmer	simmer	NN
18542	2446	7	for	for	IN
18542	2446	8	twenty	twenty	CD
18542	2446	9	minutes	minute	NNS
18542	2446	10	.	.	.
18542	2447	1	Drain	drain	VB
18542	2447	2	and	and	CC
18542	2447	3	keep	keep	VB
18542	2447	4	warm	warm	JJ
18542	2447	5	.	.	.
18542	2448	1	Take	take	VB
18542	2448	2	out	out	RP
18542	2448	3	the	the	DT
18542	2448	4	onion	onion	NN
18542	2448	5	,	,	,
18542	2448	6	parsley	parsley	NN
18542	2448	7	and	and	CC
18542	2448	8	celery	celery	NN
18542	2448	9	root	root	NN
18542	2448	10	,	,	,
18542	2448	11	add	add	VB
18542	2448	12	half	half	PDT
18542	2448	13	a	a	DT
18542	2448	14	cupful	cupful	NN
18542	2448	15	of	of	IN
18542	2448	16	chopped	chop	VBN
18542	2448	17	mushrooms	mushroom	NNS
18542	2448	18	,	,	,
18542	2448	19	and	and	CC
18542	2448	20	cook	cook	VB
18542	2448	21	for	for	IN
18542	2448	22	five	five	CD
18542	2448	23	minutes	minute	NNS
18542	2448	24	.	.	.
18542	2449	1	Cook	cook	VB
18542	2449	2	with	with	IN
18542	2449	3	a	a	DT
18542	2449	4	tablespoonful	tablespoonful	JJ
18542	2449	5	each	each	DT
18542	2449	6	of	of	IN
18542	2449	7	butter	butter	NN
18542	2449	8	and	and	CC
18542	2449	9	flour	flour	NN
18542	2449	10	thickened	thicken	VBD
18542	2449	11	together	together	RB
18542	2449	12	,	,	,
18542	2449	13	take	take	VBP
18542	2449	14	from	from	IN
18542	2449	15	the	the	DT
18542	2449	16	fire	fire	NN
18542	2449	17	,	,	,
18542	2449	18	add	add	VB
18542	2449	19	a	a	DT
18542	2449	20	tablespoonful	tablespoonful	NN
18542	2449	21	of	of	IN
18542	2449	22	butter	butter	NN
18542	2449	23	and	and	CC
18542	2449	24	the	the	DT
18542	2449	25	juice	juice	NN
18542	2449	26	of	of	IN
18542	2449	27	two	two	CD
18542	2449	28	lemons	lemon	NNS
18542	2449	29	.	.	.
18542	2450	1	Pour	pour	VB
18542	2450	2	over	over	IN
18542	2450	3	the	the	DT
18542	2450	4	fish	fish	NN
18542	2450	5	and	and	CC
18542	2450	6	serve	serve	VB
18542	2450	7	.	.	.
18542	2451	1	STEWED	STEWED	NNP
18542	2451	2	PERCH	PERCH	NNP
18542	2451	3	À	à	NN
18542	2451	4	LA	LA	NNP
18542	2451	5	BATELIÈRE	BATELIÈRE	NNP
18542	2451	6	Put	Put	VBG
18542	2451	7	four	four	CD
18542	2451	8	pounds	pound	NNS
18542	2451	9	of	of	IN
18542	2451	10	cleaned	clean	VBN
18542	2451	11	perch	perch	NN
18542	2451	12	into	into	IN
18542	2451	13	a	a	DT
18542	2451	14	saucepan	saucepan	NN
18542	2451	15	with	with	IN
18542	2451	16	salt	salt	NN
18542	2451	17	and	and	CC
18542	2451	18	pepper	pepper	NN
18542	2451	19	to	to	IN
18542	2451	20	season	season	NN
18542	2451	21	,	,	,
18542	2451	22	two	two	CD
18542	2451	23	sliced	sliced	JJ
18542	2451	24	onions	onion	NNS
18542	2451	25	,	,	,
18542	2451	26	a	a	DT
18542	2451	27	bunch	bunch	NN
18542	2451	28	of	of	IN
18542	2451	29	parsley	parsley	NN
18542	2451	30	,	,	,
18542	2451	31	and	and	CC
18542	2451	32	Claret	Claret	NNP
18542	2451	33	[	[	-LRB-
18542	2451	34	Page	page	NN
18542	2451	35	237	237	CD
18542	2451	36	]	]	-RRB-
18542	2451	37	and	and	CC
18542	2451	38	water	water	NN
18542	2451	39	in	in	IN
18542	2451	40	equal	equal	JJ
18542	2451	41	parts	part	NNS
18542	2451	42	to	to	TO
18542	2451	43	cover	cover	VB
18542	2451	44	.	.	.
18542	2452	1	Simmer	simmer	NN
18542	2452	2	for	for	IN
18542	2452	3	half	half	PDT
18542	2452	4	an	an	DT
18542	2452	5	hour	hour	NN
18542	2452	6	,	,	,
18542	2452	7	drain	drain	VBP
18542	2452	8	,	,	,
18542	2452	9	remove	remove	VB
18542	2452	10	the	the	DT
18542	2452	11	parsley	parsley	NN
18542	2452	12	and	and	CC
18542	2452	13	thicken	thicken	VB
18542	2452	14	the	the	DT
18542	2452	15	sauce	sauce	NN
18542	2452	16	with	with	IN
18542	2452	17	two	two	CD
18542	2452	18	tablespoonfuls	tablespoonful	NNS
18542	2452	19	each	each	DT
18542	2452	20	of	of	IN
18542	2452	21	butter	butter	NN
18542	2452	22	and	and	CC
18542	2452	23	flour	flour	NN
18542	2452	24	cooked	cook	VBN
18542	2452	25	together	together	RB
18542	2452	26	.	.	.
18542	2453	1	Add	add	VB
18542	2453	2	a	a	DT
18542	2453	3	tablespoonful	tablespoonful	NN
18542	2453	4	of	of	IN
18542	2453	5	anchovy	anchovy	JJ
18542	2453	6	essence	essence	NN
18542	2453	7	,	,	,
18542	2453	8	the	the	DT
18542	2453	9	juice	juice	NN
18542	2453	10	of	of	IN
18542	2453	11	half	half	PDT
18542	2453	12	a	a	DT
18542	2453	13	lemon	lemon	NN
18542	2453	14	,	,	,
18542	2453	15	and	and	CC
18542	2453	16	two	two	CD
18542	2453	17	tablespoonfuls	tablespoonful	NNS
18542	2453	18	of	of	IN
18542	2453	19	butter	butter	NN
18542	2453	20	.	.	.
18542	2454	1	Pour	pour	VB
18542	2454	2	over	over	IN
18542	2454	3	the	the	DT
18542	2454	4	fish	fish	NN
18542	2454	5	and	and	CC
18542	2454	6	serve	serve	VB
18542	2454	7	.	.	.
18542	2455	1	PERCH	PERCH	NNP
18542	2455	2	À	À	NNP
18542	2455	3	LA	LA	NNP
18542	2455	4	FRANÇAISE	FRANÇAISE	NNP
18542	2455	5	Boil	Boil	NNP
18542	2455	6	the	the	DT
18542	2455	7	perch	perch	NN
18542	2455	8	in	in	IN
18542	2455	9	white	white	JJ
18542	2455	10	wine	wine	NN
18542	2455	11	,	,	,
18542	2455	12	and	and	CC
18542	2455	13	when	when	WRB
18542	2455	14	cooked	cook	VBN
18542	2455	15	,	,	,
18542	2455	16	skin	skin	NN
18542	2455	17	and	and	CC
18542	2455	18	arrange	arrange	NN
18542	2455	19	on	on	IN
18542	2455	20	a	a	DT
18542	2455	21	serving	serving	NN
18542	2455	22	-	-	HYPH
18542	2455	23	dish	dish	NN
18542	2455	24	.	.	.
18542	2456	1	Pour	pour	VB
18542	2456	2	over	over	IN
18542	2456	3	a	a	DT
18542	2456	4	Cream	Cream	NNP
18542	2456	5	Sauce	Sauce	NNP
18542	2456	6	to	to	TO
18542	2456	7	which	which	WDT
18542	2456	8	has	have	VBZ
18542	2456	9	been	be	VBN
18542	2456	10	added	add	VBN
18542	2456	11	chopped	chop	VBN
18542	2456	12	cooked	cooked	JJ
18542	2456	13	carrots	carrot	NNS
18542	2456	14	and	and	CC
18542	2456	15	mushrooms	mushroom	NNS
18542	2456	16	and	and	CC
18542	2456	17	a	a	DT
18542	2456	18	tablespoonful	tablespoonful	NN
18542	2456	19	of	of	IN
18542	2456	20	minced	mince	VBN
18542	2456	21	parsley	parsley	NN
18542	2456	22	.	.	.
18542	2457	1	Add	add	VB
18542	2457	2	also	also	RB
18542	2457	3	to	to	IN
18542	2457	4	the	the	DT
18542	2457	5	sauce	sauce	NN
18542	2457	6	a	a	DT
18542	2457	7	tablespoonful	tablespoonful	NN
18542	2457	8	of	of	IN
18542	2457	9	butter	butter	NN
18542	2457	10	and	and	CC
18542	2457	11	grated	grate	VBD
18542	2457	12	nutmeg	nutmeg	NN
18542	2457	13	and	and	CC
18542	2457	14	lemon	lemon	NN
18542	2457	15	-	-	HYPH
18542	2457	16	juice	juice	NN
18542	2457	17	to	to	TO
18542	2457	18	season	season	VB
18542	2457	19	.	.	.
18542	2458	1	PERCH	PERCH	NNP
18542	2458	2	À	À	NNP
18542	2458	3	LA	LA	NNP
18542	2458	4	MAÎTRE	MAÎTRE	NNP
18542	2458	5	D'HÔTEL	D'HÔTEL	NNP
18542	2458	6	Prepare	Prepare	NNP
18542	2458	7	according	accord	VBG
18542	2458	8	to	to	IN
18542	2458	9	directions	direction	NNS
18542	2458	10	given	give	VBN
18542	2458	11	for	for	IN
18542	2458	12	Mullet	Mullet	NNP
18542	2458	13	à	à	NNP
18542	2458	14	la	la	NNP
18542	2458	15	Maître	Maître	NNP
18542	2458	16	d'Hôtel	d'Hôtel	NNP
18542	2458	17	.	.	.
18542	2459	1	PERCH	PERCH	NNP
18542	2459	2	À	À	NNP
18542	2459	3	LA	LA	NNP
18542	2459	4	NORMANDY	NORMANDY	NNP
18542	2459	5	Prepare	Prepare	NNP
18542	2459	6	and	and	CC
18542	2459	7	clean	clean	VB
18542	2459	8	the	the	DT
18542	2459	9	fish	fish	NN
18542	2459	10	and	and	CC
18542	2459	11	put	put	VBD
18542	2459	12	into	into	IN
18542	2459	13	a	a	DT
18542	2459	14	stewpan	stewpan	NN
18542	2459	15	with	with	IN
18542	2459	16	a	a	DT
18542	2459	17	chopped	chop	VBN
18542	2459	18	onion	onion	NN
18542	2459	19	,	,	,
18542	2459	20	a	a	DT
18542	2459	21	bunch	bunch	NN
18542	2459	22	of	of	IN
18542	2459	23	parsley	parsley	NN
18542	2459	24	,	,	,
18542	2459	25	a	a	DT
18542	2459	26	pinch	pinch	NN
18542	2459	27	of	of	IN
18542	2459	28	salt	salt	NN
18542	2459	29	,	,	,
18542	2459	30	and	and	CC
18542	2459	31	enough	enough	JJ
18542	2459	32	white	white	JJ
18542	2459	33	wine	wine	NN
18542	2459	34	to	to	TO
18542	2459	35	cover	cover	VB
18542	2459	36	.	.	.
18542	2460	1	Simmer	simmer	NN
18542	2460	2	for	for	IN
18542	2460	3	fifteen	fifteen	CD
18542	2460	4	minutes	minute	NNS
18542	2460	5	,	,	,
18542	2460	6	take	take	VBP
18542	2460	7	up	up	RP
18542	2460	8	the	the	DT
18542	2460	9	fish	fish	NN
18542	2460	10	,	,	,
18542	2460	11	and	and	CC
18542	2460	12	strain	strain	VB
18542	2460	13	the	the	DT
18542	2460	14	liquid	liquid	NN
18542	2460	15	.	.	.
18542	2461	1	Add	add	VB
18542	2461	2	one	one	CD
18542	2461	3	cupful	cupful	NN
18542	2461	4	of	of	IN
18542	2461	5	oyster	oyster	JJ
18542	2461	6	liquor	liquor	NN
18542	2461	7	and	and	CC
18542	2461	8	boil	boil	VB
18542	2461	9	the	the	DT
18542	2461	10	liquid	liquid	NN
18542	2461	11	[	[	-LRB-
18542	2461	12	Page	page	NN
18542	2461	13	238	238	CD
18542	2461	14	]	]	-RRB-
18542	2461	15	until	until	IN
18542	2461	16	reduced	reduce	VBN
18542	2461	17	half	half	NN
18542	2461	18	.	.	.
18542	2462	1	Take	take	VB
18542	2462	2	from	from	IN
18542	2462	3	the	the	DT
18542	2462	4	fire	fire	NN
18542	2462	5	,	,	,
18542	2462	6	add	add	VB
18542	2462	7	one	one	CD
18542	2462	8	tablespoonful	tablespoonful	NN
18542	2462	9	of	of	IN
18542	2462	10	butter	butter	NN
18542	2462	11	and	and	CC
18542	2462	12	two	two	CD
18542	2462	13	of	of	IN
18542	2462	14	flour	flour	NN
18542	2462	15	,	,	,
18542	2462	16	cooked	cook	VBN
18542	2462	17	together	together	RB
18542	2462	18	,	,	,
18542	2462	19	stir	stir	VB
18542	2462	20	until	until	IN
18542	2462	21	smooth	smooth	JJ
18542	2462	22	,	,	,
18542	2462	23	return	return	VBP
18542	2462	24	to	to	IN
18542	2462	25	the	the	DT
18542	2462	26	fire	fire	NN
18542	2462	27	,	,	,
18542	2462	28	and	and	CC
18542	2462	29	cook	cook	NN
18542	2462	30	until	until	IN
18542	2462	31	thick	thick	JJ
18542	2462	32	,	,	,
18542	2462	33	stirring	stir	VBG
18542	2462	34	constantly	constantly	RB
18542	2462	35	.	.	.
18542	2463	1	Take	take	VB
18542	2463	2	from	from	IN
18542	2463	3	the	the	DT
18542	2463	4	fire	fire	NN
18542	2463	5	and	and	CC
18542	2463	6	add	add	VB
18542	2463	7	slowly	slowly	RB
18542	2463	8	the	the	DT
18542	2463	9	yolks	yolk	NNS
18542	2463	10	of	of	IN
18542	2463	11	three	three	CD
18542	2463	12	eggs	egg	NNS
18542	2463	13	well	well	RB
18542	2463	14	beaten	beat	VBN
18542	2463	15	.	.	.
18542	2464	1	Bring	bring	VB
18542	2464	2	to	to	IN
18542	2464	3	the	the	DT
18542	2464	4	boil	boil	NN
18542	2464	5	,	,	,
18542	2464	6	pour	pour	VBP
18542	2464	7	over	over	IN
18542	2464	8	the	the	DT
18542	2464	9	fish	fish	NN
18542	2464	10	,	,	,
18542	2464	11	and	and	CC
18542	2464	12	serve	serve	VB
18542	2464	13	.	.	.
18542	2465	1	PERCH	PERCH	NNP
18542	2465	2	À	À	NNP
18542	2465	3	LA	LA	NNP
18542	2465	4	SICILY	SICILY	NNP
18542	2465	5	Cook	Cook	NNP
18542	2465	6	three	three	CD
18542	2465	7	or	or	CC
18542	2465	8	four	four	CD
18542	2465	9	large	large	JJ
18542	2465	10	perch	perch	NN
18542	2465	11	for	for	IN
18542	2465	12	twenty	twenty	CD
18542	2465	13	minutes	minute	NNS
18542	2465	14	with	with	IN
18542	2465	15	a	a	DT
18542	2465	16	bunch	bunch	NN
18542	2465	17	of	of	IN
18542	2465	18	parsley	parsley	NN
18542	2465	19	in	in	IN
18542	2465	20	salted	salted	JJ
18542	2465	21	and	and	CC
18542	2465	22	acidulated	acidulated	JJ
18542	2465	23	water	water	NN
18542	2465	24	.	.	.
18542	2466	1	Put	put	VB
18542	2466	2	into	into	IN
18542	2466	3	a	a	DT
18542	2466	4	saucepan	saucepan	NN
18542	2466	5	one	one	CD
18542	2466	6	tablespoonful	tablespoonful	NN
18542	2466	7	of	of	IN
18542	2466	8	malt	malt	NN
18542	2466	9	vinegar	vinegar	NN
18542	2466	10	,	,	,
18542	2466	11	one	one	CD
18542	2466	12	tablespoonful	tablespoonful	NN
18542	2466	13	of	of	IN
18542	2466	14	tarragon	tarragon	NNP
18542	2466	15	vinegar	vinegar	NN
18542	2466	16	,	,	,
18542	2466	17	a	a	DT
18542	2466	18	teaspoonful	teaspoonful	NN
18542	2466	19	of	of	IN
18542	2466	20	minced	mince	VBN
18542	2466	21	parsley	parsley	NNP
18542	2466	22	,	,	,
18542	2466	23	a	a	DT
18542	2466	24	small	small	JJ
18542	2466	25	chopped	chopped	JJ
18542	2466	26	onion	onion	NN
18542	2466	27	,	,	,
18542	2466	28	a	a	DT
18542	2466	29	bay	bay	NN
18542	2466	30	-	-	HYPH
18542	2466	31	leaf	leaf	NN
18542	2466	32	,	,	,
18542	2466	33	and	and	CC
18542	2466	34	four	four	CD
18542	2466	35	pepper	pepper	NN
18542	2466	36	-	-	HYPH
18542	2466	37	corns	corn	NNS
18542	2466	38	.	.	.
18542	2467	1	Boil	Boil	NNP
18542	2467	2	for	for	IN
18542	2467	3	ten	ten	CD
18542	2467	4	minutes	minute	NNS
18542	2467	5	,	,	,
18542	2467	6	strain	strain	VBP
18542	2467	7	,	,	,
18542	2467	8	and	and	CC
18542	2467	9	cool	cool	JJ
18542	2467	10	.	.	.
18542	2468	1	Cook	cook	VB
18542	2468	2	together	together	RB
18542	2468	3	four	four	CD
18542	2468	4	tablespoonfuls	tablespoonful	NNS
18542	2468	5	of	of	IN
18542	2468	6	butter	butter	NN
18542	2468	7	and	and	CC
18542	2468	8	two	two	CD
18542	2468	9	of	of	IN
18542	2468	10	flour	flour	NN
18542	2468	11	.	.	.
18542	2469	1	When	when	WRB
18542	2469	2	brown	brown	JJ
18542	2469	3	,	,	,
18542	2469	4	add	add	VBP
18542	2469	5	a	a	DT
18542	2469	6	pint	pint	NN
18542	2469	7	of	of	IN
18542	2469	8	beef	beef	NN
18542	2469	9	stock	stock	NN
18542	2469	10	and	and	CC
18542	2469	11	cook	cook	NN
18542	2469	12	until	until	IN
18542	2469	13	thick	thick	JJ
18542	2469	14	,	,	,
18542	2469	15	stirring	stir	VBG
18542	2469	16	constantly	constantly	RB
18542	2469	17	.	.	.
18542	2470	1	Take	take	VB
18542	2470	2	from	from	IN
18542	2470	3	the	the	DT
18542	2470	4	fire	fire	NN
18542	2470	5	,	,	,
18542	2470	6	add	add	VB
18542	2470	7	the	the	DT
18542	2470	8	strained	strained	JJ
18542	2470	9	vinegar	vinegar	NN
18542	2470	10	,	,	,
18542	2470	11	the	the	DT
18542	2470	12	beaten	beat	VBN
18542	2470	13	yolks	yolk	NNS
18542	2470	14	of	of	IN
18542	2470	15	six	six	CD
18542	2470	16	eggs	egg	NNS
18542	2470	17	,	,	,
18542	2470	18	and	and	CC
18542	2470	19	two	two	CD
18542	2470	20	tablespoonfuls	tablespoonful	NNS
18542	2470	21	of	of	IN
18542	2470	22	grated	grate	VBN
18542	2470	23	horseradish	horseradish	NNP
18542	2470	24	.	.	.
18542	2471	1	Bring	bring	VB
18542	2471	2	to	to	IN
18542	2471	3	the	the	DT
18542	2471	4	boil	boil	NN
18542	2471	5	,	,	,
18542	2471	6	pour	pour	VBP
18542	2471	7	over	over	IN
18542	2471	8	the	the	DT
18542	2471	9	fish	fish	NN
18542	2471	10	,	,	,
18542	2471	11	and	and	CC
18542	2471	12	serve	serve	VB
18542	2471	13	.	.	.
18542	2472	1	PERCH	PERCH	NNP
18542	2472	2	À	À	NNP
18542	2472	3	LA	LA	NNP
18542	2472	4	STANLEY	STANLEY	NNP
18542	2472	5	Clean	clean	JJ
18542	2472	6	four	four	CD
18542	2472	7	large	large	JJ
18542	2472	8	perch	perch	NN
18542	2472	9	,	,	,
18542	2472	10	put	put	VBN
18542	2472	11	into	into	IN
18542	2472	12	a	a	DT
18542	2472	13	saucepan	saucepan	NN
18542	2472	14	with	with	IN
18542	2472	15	a	a	DT
18542	2472	16	tablespoonful	tablespoonful	NN
18542	2472	17	of	of	IN
18542	2472	18	butter	butter	NN
18542	2472	19	,	,	,
18542	2472	20	a	a	DT
18542	2472	21	small	small	JJ
18542	2472	22	bunch	bunch	NN
18542	2472	23	of	of	IN
18542	2472	24	parsley	parsley	NN
18542	2472	25	,	,	,
18542	2472	26	a	a	DT
18542	2472	27	pint	pint	NN
18542	2472	28	of	of	IN
18542	2472	29	Rhine	Rhine	NNP
18542	2472	30	wine	wine	NN
18542	2472	31	,	,	,
18542	2472	32	a	a	DT
18542	2472	33	pint	pint	NN
18542	2472	34	[	[	-LRB-
18542	2472	35	Page	page	NN
18542	2472	36	239	239	CD
18542	2472	37	]	]	-RRB-
18542	2472	38	of	of	IN
18542	2472	39	white	white	JJ
18542	2472	40	stock	stock	NN
18542	2472	41	,	,	,
18542	2472	42	and	and	CC
18542	2472	43	salt	salt	NN
18542	2472	44	and	and	CC
18542	2472	45	pepper	pepper	NN
18542	2472	46	to	to	IN
18542	2472	47	season	season	NN
18542	2472	48	.	.	.
18542	2473	1	Simmer	simmer	NN
18542	2473	2	slowly	slowly	RB
18542	2473	3	until	until	IN
18542	2473	4	done	do	VBN
18542	2473	5	,	,	,
18542	2473	6	drain	drain	VB
18542	2473	7	,	,	,
18542	2473	8	and	and	CC
18542	2473	9	keep	keep	VB
18542	2473	10	warm	warm	JJ
18542	2473	11	.	.	.
18542	2474	1	Thicken	Thicken	NNP
18542	2474	2	the	the	DT
18542	2474	3	sauce	sauce	NN
18542	2474	4	with	with	IN
18542	2474	5	two	two	CD
18542	2474	6	tablespoonfuls	tablespoonful	NNS
18542	2474	7	each	each	DT
18542	2474	8	of	of	IN
18542	2474	9	butter	butter	NN
18542	2474	10	and	and	CC
18542	2474	11	flour	flour	NN
18542	2474	12	cooked	cook	VBN
18542	2474	13	together	together	RB
18542	2474	14	,	,	,
18542	2474	15	take	take	VBP
18542	2474	16	from	from	IN
18542	2474	17	the	the	DT
18542	2474	18	fire	fire	NN
18542	2474	19	,	,	,
18542	2474	20	add	add	VB
18542	2474	21	the	the	DT
18542	2474	22	yolks	yolk	NNS
18542	2474	23	of	of	IN
18542	2474	24	four	four	CD
18542	2474	25	eggs	egg	NNS
18542	2474	26	beaten	beat	VBN
18542	2474	27	with	with	IN
18542	2474	28	the	the	DT
18542	2474	29	juice	juice	NN
18542	2474	30	of	of	IN
18542	2474	31	a	a	DT
18542	2474	32	lemon	lemon	NN
18542	2474	33	and	and	CC
18542	2474	34	three	three	CD
18542	2474	35	tablespoonfuls	tablespoonful	NNS
18542	2474	36	of	of	IN
18542	2474	37	butter	butter	NN
18542	2474	38	.	.	.
18542	2475	1	Bring	bring	VB
18542	2475	2	to	to	IN
18542	2475	3	the	the	DT
18542	2475	4	boil	boil	NN
18542	2475	5	,	,	,
18542	2475	6	add	add	VB
18542	2475	7	a	a	DT
18542	2475	8	dozen	dozen	NN
18542	2475	9	parboiled	parboil	VBN
18542	2475	10	oysters	oyster	NNS
18542	2475	11	,	,	,
18542	2475	12	pour	pour	VBP
18542	2475	13	over	over	IN
18542	2475	14	the	the	DT
18542	2475	15	fish	fish	NN
18542	2475	16	,	,	,
18542	2475	17	and	and	CC
18542	2475	18	serve	serve	VB
18542	2475	19	.	.	.
18542	2476	1	BAKED	BAKED	NNP
18542	2476	2	PERCH	PERCH	NNP
18542	2476	3	Prepare	Prepare	NNP
18542	2476	4	and	and	CC
18542	2476	5	clean	clean	VB
18542	2476	6	the	the	DT
18542	2476	7	fish	fish	NN
18542	2476	8	,	,	,
18542	2476	9	stuff	stuff	NN
18542	2476	10	with	with	IN
18542	2476	11	seasoned	seasoned	JJ
18542	2476	12	crumbs	crumb	NNS
18542	2476	13	,	,	,
18542	2476	14	and	and	CC
18542	2476	15	sew	sew	VB
18542	2476	16	up	up	RP
18542	2476	17	.	.	.
18542	2477	1	Bake	bake	VB
18542	2477	2	with	with	IN
18542	2477	3	a	a	DT
18542	2477	4	little	little	JJ
18542	2477	5	white	white	JJ
18542	2477	6	wine	wine	NN
18542	2477	7	and	and	CC
18542	2477	8	melted	melted	JJ
18542	2477	9	butter	butter	NN
18542	2477	10	.	.	.
18542	2478	1	PERCH	perch	NN
18542	2478	2	SALAD	SALAD	NNP
18542	2478	3	Clean	Clean	NNP
18542	2478	4	and	and	CC
18542	2478	5	boil	boil	VB
18542	2478	6	the	the	DT
18542	2478	7	fish	fish	NN
18542	2478	8	,	,	,
18542	2478	9	drain	drain	VBP
18542	2478	10	,	,	,
18542	2478	11	and	and	CC
18542	2478	12	cool	cool	JJ
18542	2478	13	.	.	.
18542	2479	1	Serve	serve	VB
18542	2479	2	very	very	RB
18542	2479	3	cold	cold	JJ
18542	2479	4	on	on	IN
18542	2479	5	lettuce	lettuce	NN
18542	2479	6	with	with	IN
18542	2479	7	Mayonnaise	Mayonnaise	NNP
18542	2479	8	.	.	.
18542	2480	1	[	[	-LRB-
18542	2480	2	Page	page	NN
18542	2480	3	241	241	CD
18542	2480	4	]	]	-RRB-
18542	2480	5	TEN	ten	CD
18542	2480	6	WAYS	ways	NN
18542	2480	7	TO	to	IN
18542	2480	8	COOK	COOK	NNP
18542	2480	9	PICKEREL	PICKEREL	NNP
18542	2480	10	BROILED	BROILED	NNP
18542	2480	11	PICKEREL	PICKEREL	NNP
18542	2480	12	À	À	NNP
18542	2480	13	LA	LA	NNP
18542	2480	14	MAÎTRE	MAÎTRE	NNP
18542	2480	15	D'HÔTEL	D'HÔTEL	NNP
18542	2480	16	Prepare	Prepare	NNP
18542	2480	17	and	and	CC
18542	2480	18	clean	clean	VB
18542	2480	19	the	the	DT
18542	2480	20	fish	fish	NN
18542	2480	21	and	and	CC
18542	2480	22	cut	cut	VBD
18542	2480	23	into	into	IN
18542	2480	24	pieces	piece	NNS
18542	2480	25	suitable	suitable	JJ
18542	2480	26	for	for	IN
18542	2480	27	serving	serve	VBG
18542	2480	28	.	.	.
18542	2481	1	Dip	dip	VB
18542	2481	2	in	in	IN
18542	2481	3	seasoned	seasoned	JJ
18542	2481	4	oil	oil	NN
18542	2481	5	,	,	,
18542	2481	6	broil	broil	NN
18542	2481	7	,	,	,
18542	2481	8	and	and	CC
18542	2481	9	serve	serve	VB
18542	2481	10	with	with	IN
18542	2481	11	Maître	Maître	NNP
18542	2481	12	d'Hôtel	d'Hôtel	NNP
18542	2481	13	Sauce	Sauce	NNP
18542	2481	14	.	.	.
18542	2482	1	FRIED	FRIED	NNP
18542	2482	2	PICKEREL	PICKEREL	NNP
18542	2482	3	--	--	:
18542	2482	4	I	-PRON-	PRP
18542	2482	5	Prepare	prepare	VBP
18542	2482	6	and	and	CC
18542	2482	7	clean	clean	VB
18542	2482	8	the	the	DT
18542	2482	9	fish	fish	NN
18542	2482	10	and	and	CC
18542	2482	11	cut	cut	VBD
18542	2482	12	into	into	IN
18542	2482	13	pieces	piece	NNS
18542	2482	14	suitable	suitable	JJ
18542	2482	15	for	for	IN
18542	2482	16	serving	serve	VBG
18542	2482	17	.	.	.
18542	2483	1	Dip	dip	VB
18542	2483	2	in	in	IN
18542	2483	3	beaten	beat	VBN
18542	2483	4	egg	egg	NN
18542	2483	5	and	and	CC
18542	2483	6	cracker	cracker	NN
18542	2483	7	dust	dust	NN
18542	2483	8	and	and	CC
18542	2483	9	fry	fry	VB
18542	2483	10	in	in	IN
18542	2483	11	deep	deep	JJ
18542	2483	12	fat	fat	NN
18542	2483	13	.	.	.
18542	2484	1	FRIED	FRIED	NNP
18542	2484	2	PICKEREL	PICKEREL	NNP
18542	2484	3	--	--	:
18542	2484	4	II	II	NNP
18542	2484	5	Prepare	Prepare	NNP
18542	2484	6	and	and	CC
18542	2484	7	clean	clean	VB
18542	2484	8	the	the	DT
18542	2484	9	fish	fish	NN
18542	2484	10	and	and	CC
18542	2484	11	cut	cut	VBN
18542	2484	12	into	into	IN
18542	2484	13	steaks	steak	NNS
18542	2484	14	.	.	.
18542	2485	1	Dip	dip	VB
18542	2485	2	in	in	IN
18542	2485	3	corn	corn	NN
18542	2485	4	-	-	HYPH
18542	2485	5	meal	meal	NN
18542	2485	6	and	and	CC
18542	2485	7	fry	fry	NN
18542	2485	8	in	in	IN
18542	2485	9	hot	hot	JJ
18542	2485	10	fat	fat	NN
18542	2485	11	.	.	.
18542	2486	1	Add	add	VB
18542	2486	2	one	one	CD
18542	2486	3	cupful	cupful	NN
18542	2486	4	of	of	IN
18542	2486	5	cream	cream	NN
18542	2486	6	to	to	IN
18542	2486	7	the	the	DT
18542	2486	8	fat	fat	NN
18542	2486	9	remaining	remain	VBG
18542	2486	10	in	in	IN
18542	2486	11	the	the	DT
18542	2486	12	pan	pan	NN
18542	2486	13	and	and	CC
18542	2486	14	thicken	thicken	NN
18542	2486	15	with	with	IN
18542	2486	16	one	one	CD
18542	2486	17	tablespoonful	tablespoonful	JJ
18542	2486	18	each	each	DT
18542	2486	19	of	of	IN
18542	2486	20	butter	butter	NN
18542	2486	21	and	and	CC
18542	2486	22	flour	flour	NN
18542	2486	23	cooked	cook	VBN
18542	2486	24	together	together	RB
18542	2486	25	.	.	.
18542	2487	1	Season	season	NN
18542	2487	2	with	with	IN
18542	2487	3	salt	salt	NN
18542	2487	4	and	and	CC
18542	2487	5	pepper	pepper	NN
18542	2487	6	,	,	,
18542	2487	7	add	add	VB
18542	2487	8	a	a	DT
18542	2487	9	tablespoonful	tablespoonful	NN
18542	2487	10	of	of	IN
18542	2487	11	minced	mince	VBN
18542	2487	12	parsley	parsley	NN
18542	2487	13	,	,	,
18542	2487	14	pour	pour	VB
18542	2487	15	over	over	IN
18542	2487	16	the	the	DT
18542	2487	17	fish	fish	NN
18542	2487	18	and	and	CC
18542	2487	19	serve	serve	VB
18542	2487	20	.	.	.
18542	2488	1	[	[	-LRB-
18542	2488	2	Page	page	NN
18542	2488	3	242	242	CD
18542	2488	4	]	]	-RRB-
18542	2488	5	FRIED	FRIED	NNP
18542	2488	6	PICKEREL	PICKEREL	NNP
18542	2488	7	WITH	with	IN
18542	2488	8	TOMATO	TOMATO	NNP
18542	2488	9	SAUCE	SAUCE	NNP
18542	2488	10	Prepare	prepare	VB
18542	2488	11	and	and	CC
18542	2488	12	clean	clean	VB
18542	2488	13	the	the	DT
18542	2488	14	fish	fish	NN
18542	2488	15	and	and	CC
18542	2488	16	cut	cut	VBD
18542	2488	17	into	into	IN
18542	2488	18	pieces	piece	NNS
18542	2488	19	of	of	IN
18542	2488	20	a	a	DT
18542	2488	21	suitable	suitable	JJ
18542	2488	22	size	size	NN
18542	2488	23	for	for	IN
18542	2488	24	serving	serve	VBG
18542	2488	25	.	.	.
18542	2489	1	Dip	dip	VB
18542	2489	2	in	in	IN
18542	2489	3	milk	milk	NN
18542	2489	4	,	,	,
18542	2489	5	roll	roll	NN
18542	2489	6	in	in	IN
18542	2489	7	flour	flour	NN
18542	2489	8	,	,	,
18542	2489	9	and	and	CC
18542	2489	10	fry	fry	NNP
18542	2489	11	brown	brown	NNP
18542	2489	12	in	in	IN
18542	2489	13	plenty	plenty	NN
18542	2489	14	of	of	IN
18542	2489	15	hot	hot	JJ
18542	2489	16	lard	lard	NN
18542	2489	17	.	.	.
18542	2490	1	Drain	drain	VB
18542	2490	2	and	and	CC
18542	2490	3	serve	serve	VB
18542	2490	4	with	with	IN
18542	2490	5	Tomato	Tomato	NNP
18542	2490	6	Sauce	Sauce	NNP
18542	2490	7	.	.	.
18542	2491	1	FRIED	FRIED	NNP
18542	2491	2	PICKEREL	PICKEREL	NNP
18542	2491	3	À	À	NNP
18542	2491	4	LA	LA	NNP
18542	2491	5	CRÈME	CRÈME	NNP
18542	2491	6	Clean	clean	VBP
18542	2491	7	the	the	DT
18542	2491	8	fish	fish	NN
18542	2491	9	and	and	CC
18542	2491	10	cut	cut	VBD
18542	2491	11	into	into	IN
18542	2491	12	pieces	piece	NNS
18542	2491	13	suitable	suitable	JJ
18542	2491	14	for	for	IN
18542	2491	15	serving	serve	VBG
18542	2491	16	.	.	.
18542	2492	1	Roll	roll	VB
18542	2492	2	in	in	IN
18542	2492	3	flour	flour	NN
18542	2492	4	,	,	,
18542	2492	5	and	and	CC
18542	2492	6	fry	fry	NNP
18542	2492	7	diced	dice	VBN
18542	2492	8	salt	salt	NN
18542	2492	9	pork	pork	NN
18542	2492	10	crisp	crisp	RB
18542	2492	11	.	.	.
18542	2493	1	Strain	strain	VB
18542	2493	2	the	the	DT
18542	2493	3	fat	fat	NN
18542	2493	4	,	,	,
18542	2493	5	fry	fry	VB
18542	2493	6	the	the	DT
18542	2493	7	fish	fish	NN
18542	2493	8	in	in	IN
18542	2493	9	it	-PRON-	PRP
18542	2493	10	,	,	,
18542	2493	11	take	take	VB
18542	2493	12	up	up	RP
18542	2493	13	and	and	CC
18542	2493	14	keep	keep	VB
18542	2493	15	warm	warm	JJ
18542	2493	16	.	.	.
18542	2494	1	Add	add	VB
18542	2494	2	a	a	DT
18542	2494	3	tablespoonful	tablespoonful	NN
18542	2494	4	of	of	IN
18542	2494	5	butter	butter	NN
18542	2494	6	and	and	CC
18542	2494	7	a	a	DT
18542	2494	8	tablespoonful	tablespoonful	NN
18542	2494	9	of	of	IN
18542	2494	10	flour	flour	NN
18542	2494	11	to	to	IN
18542	2494	12	the	the	DT
18542	2494	13	fat	fat	NN
18542	2494	14	remaining	remain	VBG
18542	2494	15	in	in	IN
18542	2494	16	the	the	DT
18542	2494	17	pan	pan	NN
18542	2494	18	.	.	.
18542	2495	1	When	when	WRB
18542	2495	2	cooked	cook	VBN
18542	2495	3	,	,	,
18542	2495	4	add	add	VB
18542	2495	5	enough	enough	JJ
18542	2495	6	cream	cream	NN
18542	2495	7	to	to	TO
18542	2495	8	make	make	VB
18542	2495	9	the	the	DT
18542	2495	10	required	require	VBN
18542	2495	11	quantity	quantity	NN
18542	2495	12	of	of	IN
18542	2495	13	sauce	sauce	NN
18542	2495	14	,	,	,
18542	2495	15	and	and	CC
18542	2495	16	a	a	DT
18542	2495	17	pinch	pinch	NN
18542	2495	18	of	of	IN
18542	2495	19	soda	soda	NN
18542	2495	20	.	.	.
18542	2496	1	Cook	cook	VB
18542	2496	2	until	until	IN
18542	2496	3	thick	thick	JJ
18542	2496	4	,	,	,
18542	2496	5	stirring	stir	VBG
18542	2496	6	constantly	constantly	RB
18542	2496	7	,	,	,
18542	2496	8	add	add	VB
18542	2496	9	the	the	DT
18542	2496	10	salt	salt	NN
18542	2496	11	pork	pork	NN
18542	2496	12	fat	fat	NN
18542	2496	13	and	and	CC
18542	2496	14	pour	pour	VBP
18542	2496	15	over	over	IN
18542	2496	16	the	the	DT
18542	2496	17	fish	fish	NN
18542	2496	18	.	.	.
18542	2497	1	BAKED	baked	JJ
18542	2497	2	PICKEREL	pickerel	NN
18542	2497	3	--	--	:
18542	2497	4	I	-PRON-	PRP
18542	2497	5	Lay	lay	VBP
18542	2497	6	the	the	DT
18542	2497	7	cleaned	clean	VBN
18542	2497	8	fish	fish	NN
18542	2497	9	in	in	IN
18542	2497	10	a	a	DT
18542	2497	11	baking	baking	NN
18542	2497	12	-	-	HYPH
18542	2497	13	pan	pan	NN
18542	2497	14	,	,	,
18542	2497	15	spread	spread	VBD
18542	2497	16	with	with	IN
18542	2497	17	butter	butter	NN
18542	2497	18	,	,	,
18542	2497	19	season	season	NN
18542	2497	20	with	with	IN
18542	2497	21	salt	salt	NN
18542	2497	22	and	and	CC
18542	2497	23	pepper	pepper	NN
18542	2497	24	,	,	,
18542	2497	25	and	and	CC
18542	2497	26	sprinkle	sprinkle	VB
18542	2497	27	with	with	IN
18542	2497	28	flour	flour	NN
18542	2497	29	.	.	.
18542	2498	1	Bake	bake	VB
18542	2498	2	as	as	IN
18542	2498	3	usual	usual	JJ
18542	2498	4	,	,	,
18542	2498	5	basting	baste	VBG
18542	2498	6	with	with	IN
18542	2498	7	a	a	DT
18542	2498	8	cupful	cupful	NN
18542	2498	9	of	of	IN
18542	2498	10	hot	hot	JJ
18542	2498	11	water	water	NN
18542	2498	12	to	to	TO
18542	2498	13	which	which	WDT
18542	2498	14	has	have	VBZ
18542	2498	15	been	be	VBN
18542	2498	16	added	add	VBN
18542	2498	17	a	a	DT
18542	2498	18	tablespoonful	tablespoonful	NN
18542	2498	19	of	of	IN
18542	2498	20	butter	butter	NN
18542	2498	21	and	and	CC
18542	2498	22	the	the	DT
18542	2498	23	juice	juice	NN
18542	2498	24	of	of	IN
18542	2498	25	half	half	PDT
18542	2498	26	a	a	DT
18542	2498	27	lemon	lemon	NN
18542	2498	28	.	.	.
18542	2499	1	Serve	serve	VB
18542	2499	2	with	with	IN
18542	2499	3	any	any	DT
18542	2499	4	preferred	preferred	JJ
18542	2499	5	sauce	sauce	NN
18542	2499	6	.	.	.
18542	2500	1	[	[	-LRB-
18542	2500	2	Page	page	NN
18542	2500	3	243	243	CD
18542	2500	4	]	]	-RRB-
18542	2500	5	BAKED	BAKED	NNP
18542	2500	6	PICKEREL	PICKEREL	NNP
18542	2500	7	--	--	:
18542	2500	8	II	II	NNP
18542	2500	9	Clean	clean	VBP
18542	2500	10	the	the	DT
18542	2500	11	fish	fish	NN
18542	2500	12	,	,	,
18542	2500	13	remove	remove	VB
18542	2500	14	the	the	DT
18542	2500	15	backbone	backbone	NN
18542	2500	16	,	,	,
18542	2500	17	and	and	CC
18542	2500	18	soak	soak	VB
18542	2500	19	for	for	IN
18542	2500	20	an	an	DT
18542	2500	21	hour	hour	NN
18542	2500	22	in	in	IN
18542	2500	23	a	a	DT
18542	2500	24	marinade	marinade	NN
18542	2500	25	of	of	IN
18542	2500	26	oil	oil	NN
18542	2500	27	and	and	CC
18542	2500	28	lemon	lemon	NN
18542	2500	29	-	-	HYPH
18542	2500	30	juice	juice	NN
18542	2500	31	.	.	.
18542	2501	1	Cover	cover	VB
18542	2501	2	the	the	DT
18542	2501	3	bottom	bottom	NN
18542	2501	4	of	of	IN
18542	2501	5	a	a	DT
18542	2501	6	baking	baking	NN
18542	2501	7	-	-	HYPH
18542	2501	8	dish	dish	NN
18542	2501	9	with	with	IN
18542	2501	10	thin	thin	JJ
18542	2501	11	slices	slice	NNS
18542	2501	12	of	of	IN
18542	2501	13	salt	salt	NN
18542	2501	14	pork	pork	NN
18542	2501	15	,	,	,
18542	2501	16	lay	lie	VBD
18542	2501	17	the	the	DT
18542	2501	18	fish	fish	NN
18542	2501	19	upon	upon	IN
18542	2501	20	the	the	DT
18542	2501	21	pork	pork	NN
18542	2501	22	,	,	,
18542	2501	23	rub	rub	VB
18542	2501	24	the	the	DT
18542	2501	25	fish	fish	NN
18542	2501	26	with	with	IN
18542	2501	27	butter	butter	NN
18542	2501	28	,	,	,
18542	2501	29	cover	cover	NN
18542	2501	30	and	and	CC
18542	2501	31	bake	bake	VB
18542	2501	32	for	for	IN
18542	2501	33	forty	forty	CD
18542	2501	34	minutes	minute	NNS
18542	2501	35	.	.	.
18542	2502	1	Serve	serve	VB
18542	2502	2	with	with	IN
18542	2502	3	Hollandaise	Hollandaise	NNP
18542	2502	4	or	or	CC
18542	2502	5	Tartar	Tartar	NNP
18542	2502	6	Sauce	Sauce	NNP
18542	2502	7	.	.	.
18542	2503	1	BAKED	baked	JJ
18542	2503	2	PICKEREL	pickerel	NN
18542	2503	3	WITH	with	IN
18542	2503	4	OYSTER	OYSTER	NNP
18542	2503	5	SAUCE	SAUCE	VBN
18542	2503	6	Lay	Lay	NNP
18542	2503	7	the	the	DT
18542	2503	8	fish	fish	NN
18542	2503	9	in	in	IN
18542	2503	10	a	a	DT
18542	2503	11	buttered	butter	VBN
18542	2503	12	baking	baking	NN
18542	2503	13	-	-	HYPH
18542	2503	14	pan	pan	NNP
18542	2503	15	,	,	,
18542	2503	16	spread	spread	VBD
18542	2503	17	with	with	IN
18542	2503	18	butter	butter	NN
18542	2503	19	,	,	,
18542	2503	20	season	season	NN
18542	2503	21	with	with	IN
18542	2503	22	salt	salt	NN
18542	2503	23	and	and	CC
18542	2503	24	pepper	pepper	NN
18542	2503	25	and	and	CC
18542	2503	26	dredge	dredge	NN
18542	2503	27	with	with	IN
18542	2503	28	flour	flour	NN
18542	2503	29	.	.	.
18542	2504	1	Bake	bake	VB
18542	2504	2	in	in	IN
18542	2504	3	a	a	DT
18542	2504	4	hot	hot	JJ
18542	2504	5	oven	oven	NN
18542	2504	6	,	,	,
18542	2504	7	basting	baste	VBG
18542	2504	8	with	with	IN
18542	2504	9	a	a	DT
18542	2504	10	cupful	cupful	NN
18542	2504	11	of	of	IN
18542	2504	12	hot	hot	JJ
18542	2504	13	water	water	NN
18542	2504	14	to	to	TO
18542	2504	15	which	which	WDT
18542	2504	16	a	a	DT
18542	2504	17	tablespoonful	tablespoonful	NN
18542	2504	18	of	of	IN
18542	2504	19	butter	butter	NN
18542	2504	20	and	and	CC
18542	2504	21	the	the	DT
18542	2504	22	juice	juice	NN
18542	2504	23	of	of	IN
18542	2504	24	a	a	DT
18542	2504	25	lemon	lemon	NN
18542	2504	26	have	have	VBP
18542	2504	27	been	be	VBN
18542	2504	28	added	add	VBN
18542	2504	29	.	.	.
18542	2505	1	Serve	serve	VB
18542	2505	2	with	with	IN
18542	2505	3	Oyster	Oyster	NNP
18542	2505	4	Sauce	Sauce	NNP
18542	2505	5	.	.	.
18542	2506	1	BAKED	baked	JJ
18542	2506	2	PICKEREL	pickerel	NN
18542	2506	3	WITH	with	IN
18542	2506	4	EGG	EGG	NNP
18542	2506	5	SAUCE	SAUCE	NNP
18542	2506	6	Put	put	VBP
18542	2506	7	the	the	DT
18542	2506	8	prepared	prepare	VBN
18542	2506	9	fish	fish	NN
18542	2506	10	in	in	IN
18542	2506	11	a	a	DT
18542	2506	12	buttered	butter	VBN
18542	2506	13	baking	baking	NN
18542	2506	14	-	-	HYPH
18542	2506	15	pan	pan	NNP
18542	2506	16	,	,	,
18542	2506	17	and	and	CC
18542	2506	18	bake	bake	VB
18542	2506	19	slowly	slowly	RB
18542	2506	20	,	,	,
18542	2506	21	basting	baste	VBG
18542	2506	22	with	with	IN
18542	2506	23	melted	melted	JJ
18542	2506	24	butter	butter	NN
18542	2506	25	and	and	CC
18542	2506	26	hot	hot	JJ
18542	2506	27	water	water	NN
18542	2506	28	.	.	.
18542	2507	1	Serve	serve	VB
18542	2507	2	with	with	IN
18542	2507	3	Egg	Egg	NNP
18542	2507	4	Sauce	Sauce	NNP
18542	2507	5	.	.	.
18542	2508	1	STUFFED	STUFFED	NNP
18542	2508	2	PICKEREL	PICKEREL	NNP
18542	2508	3	Prepare	Prepare	NNP
18542	2508	4	,	,	,
18542	2508	5	clean	clean	JJ
18542	2508	6	,	,	,
18542	2508	7	and	and	CC
18542	2508	8	split	split	VBD
18542	2508	9	the	the	DT
18542	2508	10	fish	fish	NN
18542	2508	11	.	.	.
18542	2509	1	Remove	remove	VB
18542	2509	2	the	the	DT
18542	2509	3	backbone	backbone	NN
18542	2509	4	and	and	CC
18542	2509	5	stuff	stuff	NN
18542	2509	6	with	with	IN
18542	2509	7	crumbs	crumb	NNS
18542	2509	8	,	,	,
18542	2509	9	seasoned	season	VBN
18542	2509	10	with	with	IN
18542	2509	11	salt	salt	NN
18542	2509	12	,	,	,
18542	2509	13	pepper	pepper	NN
18542	2509	14	,	,	,
18542	2509	15	sweet	sweet	JJ
18542	2509	16	herbs	herb	NNS
18542	2509	17	,	,	,
18542	2509	18	and	and	CC
18542	2509	19	melted	melt	VBN
18542	2509	20	[	[	-LRB-
18542	2509	21	Page	Page	NNP
18542	2509	22	244	244	CD
18542	2509	23	]	]	-RRB-
18542	2509	24	butter	butter	NN
18542	2509	25	.	.	.
18542	2510	1	Mix	mix	VB
18542	2510	2	with	with	IN
18542	2510	3	a	a	DT
18542	2510	4	beaten	beat	VBN
18542	2510	5	egg	egg	NN
18542	2510	6	,	,	,
18542	2510	7	stuff	stuff	VB
18542	2510	8	the	the	DT
18542	2510	9	fish	fish	NN
18542	2510	10	,	,	,
18542	2510	11	sew	sew	VB
18542	2510	12	up	up	RP
18542	2510	13	,	,	,
18542	2510	14	and	and	CC
18542	2510	15	bake	bake	VB
18542	2510	16	,	,	,
18542	2510	17	basting	baste	VBG
18542	2510	18	with	with	IN
18542	2510	19	melted	melted	JJ
18542	2510	20	butter	butter	NN
18542	2510	21	as	as	IN
18542	2510	22	required	require	VBN
18542	2510	23	.	.	.
18542	2511	1	PICKEREL	PICKEREL	NNP
18542	2511	2	À	À	NNP
18542	2511	3	LA	LA	NNP
18542	2511	4	BABETTE	BABETTE	NNP
18542	2511	5	Butter	Butter	NNP
18542	2511	6	a	a	DT
18542	2511	7	kettle	kettle	NN
18542	2511	8	and	and	CC
18542	2511	9	cover	cover	VB
18542	2511	10	the	the	DT
18542	2511	11	bottom	bottom	NN
18542	2511	12	with	with	IN
18542	2511	13	sliced	slice	VBN
18542	2511	14	celery	celery	NN
18542	2511	15	and	and	CC
18542	2511	16	onion	onion	NN
18542	2511	17	.	.	.
18542	2512	1	Lay	lay	VB
18542	2512	2	the	the	DT
18542	2512	3	prepared	prepare	VBN
18542	2512	4	and	and	CC
18542	2512	5	cleaned	clean	VBN
18542	2512	6	fish	fish	NN
18542	2512	7	upon	upon	IN
18542	2512	8	it	-PRON-	PRP
18542	2512	9	,	,	,
18542	2512	10	add	add	VB
18542	2512	11	a	a	DT
18542	2512	12	bunch	bunch	NN
18542	2512	13	of	of	IN
18542	2512	14	parsley	parsley	NN
18542	2512	15	and	and	CC
18542	2512	16	a	a	DT
18542	2512	17	tablespoonful	tablespoonful	NN
18542	2512	18	of	of	IN
18542	2512	19	butter	butter	NN
18542	2512	20	.	.	.
18542	2513	1	Season	season	NN
18542	2513	2	with	with	IN
18542	2513	3	salt	salt	NN
18542	2513	4	and	and	CC
18542	2513	5	white	white	JJ
18542	2513	6	pepper	pepper	NN
18542	2513	7	,	,	,
18542	2513	8	add	add	VB
18542	2513	9	a	a	DT
18542	2513	10	dozen	dozen	NN
18542	2513	11	peppercorns	peppercorns	NNPS
18542	2513	12	,	,	,
18542	2513	13	a	a	DT
18542	2513	14	sliced	sliced	JJ
18542	2513	15	lemon	lemon	NN
18542	2513	16	,	,	,
18542	2513	17	a	a	DT
18542	2513	18	dozen	dozen	NN
18542	2513	19	pounded	pound	VBD
18542	2513	20	almonds	almond	NNS
18542	2513	21	,	,	,
18542	2513	22	and	and	CC
18542	2513	23	cold	cold	JJ
18542	2513	24	water	water	NN
18542	2513	25	to	to	TO
18542	2513	26	cover	cover	VB
18542	2513	27	.	.	.
18542	2514	1	Simmer	simmer	NN
18542	2514	2	slowly	slowly	RB
18542	2514	3	until	until	IN
18542	2514	4	done	do	VBN
18542	2514	5	.	.	.
18542	2515	1	Take	take	VB
18542	2515	2	up	up	RP
18542	2515	3	the	the	DT
18542	2515	4	fish	fish	NN
18542	2515	5	,	,	,
18542	2515	6	beat	beat	VBD
18542	2515	7	the	the	DT
18542	2515	8	yolks	yolk	NNS
18542	2515	9	of	of	IN
18542	2515	10	three	three	CD
18542	2515	11	eggs	egg	NNS
18542	2515	12	with	with	IN
18542	2515	13	a	a	DT
18542	2515	14	tablespoonful	tablespoonful	JJ
18542	2515	15	of	of	IN
18542	2515	16	cold	cold	JJ
18542	2515	17	water	water	NN
18542	2515	18	,	,	,
18542	2515	19	take	take	VB
18542	2515	20	out	out	RP
18542	2515	21	the	the	DT
18542	2515	22	parsley	parsley	NN
18542	2515	23	,	,	,
18542	2515	24	thicken	thicken	VB
18542	2515	25	the	the	DT
18542	2515	26	sauce	sauce	NN
18542	2515	27	,	,	,
18542	2515	28	pour	pour	VBP
18542	2515	29	over	over	IN
18542	2515	30	the	the	DT
18542	2515	31	fish	fish	NN
18542	2515	32	,	,	,
18542	2515	33	sprinkle	sprinkle	VB
18542	2515	34	with	with	IN
18542	2515	35	parsley	parsley	NN
18542	2515	36	and	and	CC
18542	2515	37	serve	serve	VB
18542	2515	38	.	.	.
18542	2516	1	[	[	-LRB-
18542	2516	2	Page	page	NN
18542	2516	3	245	245	CD
18542	2516	4	]	]	-RRB-
18542	2516	5	TWENTY	twenty	CD
18542	2516	6	WAYS	ways	NN
18542	2516	7	TO	to	IN
18542	2516	8	COOK	COOK	NNP
18542	2516	9	PIKE	pike	NN
18542	2516	10	.	.	.
18542	2517	1	FRIED	FRIED	NNP
18542	2517	2	PIKE	PIKE	NNP
18542	2517	3	--	--	:
18542	2517	4	I	-PRON-	PRP
18542	2517	5	Prepare	prepare	VBP
18542	2517	6	and	and	CC
18542	2517	7	clean	clean	VB
18542	2517	8	the	the	DT
18542	2517	9	fish	fish	NN
18542	2517	10	,	,	,
18542	2517	11	and	and	CC
18542	2517	12	cut	cut	VBN
18542	2517	13	into	into	IN
18542	2517	14	pieces	piece	NNS
18542	2517	15	suitable	suitable	JJ
18542	2517	16	for	for	IN
18542	2517	17	serving	serve	VBG
18542	2517	18	.	.	.
18542	2518	1	Fry	fry	CD
18542	2518	2	brown	brown	JJ
18542	2518	3	in	in	IN
18542	2518	4	butter	butter	NN
18542	2518	5	,	,	,
18542	2518	6	add	add	VB
18542	2518	7	to	to	IN
18542	2518	8	the	the	DT
18542	2518	9	butter	butter	NN
18542	2518	10	a	a	DT
18542	2518	11	teaspoonful	teaspoonful	NN
18542	2518	12	of	of	IN
18542	2518	13	anchovy	anchovy	JJ
18542	2518	14	essence	essence	NN
18542	2518	15	,	,	,
18542	2518	16	a	a	DT
18542	2518	17	bit	bit	NN
18542	2518	18	of	of	IN
18542	2518	19	ginger	ginger	NN
18542	2518	20	root	root	NN
18542	2518	21	,	,	,
18542	2518	22	a	a	DT
18542	2518	23	grating	grating	NN
18542	2518	24	of	of	IN
18542	2518	25	nutmeg	nutmeg	NNP
18542	2518	26	,	,	,
18542	2518	27	salt	salt	NN
18542	2518	28	and	and	CC
18542	2518	29	pepper	pepper	NN
18542	2518	30	to	to	IN
18542	2518	31	season	season	NN
18542	2518	32	,	,	,
18542	2518	33	and	and	CC
18542	2518	34	enough	enough	JJ
18542	2518	35	Claret	Claret	NNP
18542	2518	36	to	to	TO
18542	2518	37	cover	cover	VB
18542	2518	38	.	.	.
18542	2519	1	Simmer	simmer	NN
18542	2519	2	until	until	IN
18542	2519	3	tender	tender	NN
18542	2519	4	,	,	,
18542	2519	5	add	add	VB
18542	2519	6	the	the	DT
18542	2519	7	juice	juice	NN
18542	2519	8	of	of	IN
18542	2519	9	an	an	DT
18542	2519	10	orange	orange	NN
18542	2519	11	and	and	CC
18542	2519	12	a	a	DT
18542	2519	13	teaspoonful	teaspoonful	NN
18542	2519	14	of	of	IN
18542	2519	15	butter	butter	NN
18542	2519	16	.	.	.
18542	2520	1	Serve	serve	VB
18542	2520	2	with	with	IN
18542	2520	3	sauce	sauce	NN
18542	2520	4	poured	pour	VBN
18542	2520	5	over	over	RP
18542	2520	6	the	the	DT
18542	2520	7	fish	fish	NN
18542	2520	8	.	.	.
18542	2521	1	FRIED	FRIED	NNP
18542	2521	2	PIKE	PIKE	NNP
18542	2521	3	--	--	:
18542	2521	4	II	II	NNP
18542	2521	5	Clean	clean	JJ
18542	2521	6	the	the	DT
18542	2521	7	fish	fish	NN
18542	2521	8	and	and	CC
18542	2521	9	cut	cut	VBD
18542	2521	10	it	-PRON-	PRP
18542	2521	11	into	into	IN
18542	2521	12	pieces	piece	NNS
18542	2521	13	suitable	suitable	JJ
18542	2521	14	for	for	IN
18542	2521	15	serving	serve	VBG
18542	2521	16	.	.	.
18542	2522	1	Dip	dip	VB
18542	2522	2	in	in	IN
18542	2522	3	egg	egg	NN
18542	2522	4	and	and	CC
18542	2522	5	crumbs	crumb	NNS
18542	2522	6	and	and	CC
18542	2522	7	fry	fry	VB
18542	2522	8	in	in	IN
18542	2522	9	oil	oil	NN
18542	2522	10	.	.	.
18542	2523	1	FRIED	FRIED	NNP
18542	2523	2	PIKE	PIKE	NNP
18542	2523	3	À	À	NNP
18542	2523	4	LA	LA	NNP
18542	2523	5	HOLLANDAISE	HOLLANDAISE	NNP
18542	2523	6	Clean	clean	VBP
18542	2523	7	the	the	DT
18542	2523	8	fish	fish	NN
18542	2523	9	and	and	CC
18542	2523	10	cut	cut	VBD
18542	2523	11	it	-PRON-	PRP
18542	2523	12	into	into	IN
18542	2523	13	steaks	steak	NNS
18542	2523	14	.	.	.
18542	2524	1	Soak	soak	VB
18542	2524	2	for	for	IN
18542	2524	3	two	two	CD
18542	2524	4	hours	hour	NNS
18542	2524	5	in	in	IN
18542	2524	6	a	a	DT
18542	2524	7	marinade	marinade	NN
18542	2524	8	of	of	IN
18542	2524	9	oil	oil	NN
18542	2524	10	and	and	CC
18542	2524	11	lemon	lemon	NN
18542	2524	12	-	-	HYPH
18542	2524	13	juice	juice	NN
18542	2524	14	,	,	,
18542	2524	15	seasoning	seasoning	NN
18542	2524	16	with	with	IN
18542	2524	17	pepper	pepper	NN
18542	2524	18	,	,	,
18542	2524	19	salt	salt	NN
18542	2524	20	,	,	,
18542	2524	21	minced	mince	VBN
18542	2524	22	[	[	-LRB-
18542	2524	23	Page	Page	NNP
18542	2524	24	246	246	CD
18542	2524	25	]	]	-RRB-
18542	2524	26	parsley	parsley	NN
18542	2524	27	,	,	,
18542	2524	28	and	and	CC
18542	2524	29	grated	grate	VBD
18542	2524	30	nutmeg	nutmeg	NNP
18542	2524	31	.	.	.
18542	2525	1	Drain	drain	NN
18542	2525	2	,	,	,
18542	2525	3	dip	dip	NN
18542	2525	4	in	in	IN
18542	2525	5	flour	flour	NN
18542	2525	6	,	,	,
18542	2525	7	fry	fry	NN
18542	2525	8	in	in	IN
18542	2525	9	lard	lard	NN
18542	2525	10	,	,	,
18542	2525	11	and	and	CC
18542	2525	12	serve	serve	VB
18542	2525	13	with	with	IN
18542	2525	14	Hollandaise	Hollandaise	NNP
18542	2525	15	Sauce	Sauce	NNP
18542	2525	16	.	.	.
18542	2526	1	BOILED	BOILED	NNP
18542	2526	2	PIKE	pike	NN
18542	2526	3	WITH	with	IN
18542	2526	4	MELTED	melted	JJ
18542	2526	5	BUTTER	butter	NN
18542	2526	6	Boil	Boil	NNP
18542	2526	7	the	the	DT
18542	2526	8	fish	fish	NN
18542	2526	9	with	with	IN
18542	2526	10	a	a	DT
18542	2526	11	bunch	bunch	NN
18542	2526	12	of	of	IN
18542	2526	13	parsley	parsley	NN
18542	2526	14	in	in	IN
18542	2526	15	salted	salted	JJ
18542	2526	16	and	and	CC
18542	2526	17	acidulated	acidulated	JJ
18542	2526	18	water	water	NN
18542	2526	19	to	to	TO
18542	2526	20	cover	cover	VB
18542	2526	21	.	.	.
18542	2527	1	Serve	serve	VB
18542	2527	2	with	with	IN
18542	2527	3	melted	melted	JJ
18542	2527	4	butter	butter	NN
18542	2527	5	,	,	,
18542	2527	6	seasoned	season	VBN
18542	2527	7	with	with	IN
18542	2527	8	salt	salt	NN
18542	2527	9	,	,	,
18542	2527	10	pepper	pepper	NN
18542	2527	11	,	,	,
18542	2527	12	grated	grate	VBD
18542	2527	13	nutmeg	nutmeg	NNP
18542	2527	14	,	,	,
18542	2527	15	and	and	CC
18542	2527	16	lemon	lemon	NN
18542	2527	17	-	-	HYPH
18542	2527	18	juice	juice	NN
18542	2527	19	.	.	.
18542	2528	1	BOILED	BOILED	NNP
18542	2528	2	PIKE	pike	NN
18542	2528	3	WITH	with	IN
18542	2528	4	CAPER	CAPER	NNP
18542	2528	5	SAUCE	SAUCE	NNP
18542	2528	6	Prepare	Prepare	NNP
18542	2528	7	and	and	CC
18542	2528	8	clean	clean	VB
18542	2528	9	a	a	DT
18542	2528	10	fish	fish	NN
18542	2528	11	,	,	,
18542	2528	12	put	put	VBN
18542	2528	13	into	into	IN
18542	2528	14	a	a	DT
18542	2528	15	fish	fish	NN
18542	2528	16	-	-	HYPH
18542	2528	17	kettle	kettle	NN
18542	2528	18	,	,	,
18542	2528	19	and	and	CC
18542	2528	20	simmer	simmer	NN
18542	2528	21	for	for	IN
18542	2528	22	forty	forty	CD
18542	2528	23	minutes	minute	NNS
18542	2528	24	in	in	IN
18542	2528	25	court	court	NN
18542	2528	26	-	-	HYPH
18542	2528	27	bouillon	bouillon	NN
18542	2528	28	to	to	TO
18542	2528	29	cover	cover	VB
18542	2528	30	.	.	.
18542	2529	1	Serve	serve	VB
18542	2529	2	with	with	IN
18542	2529	3	Caper	Caper	NNP
18542	2529	4	Sauce	Sauce	NNP
18542	2529	5	.	.	.
18542	2530	1	BOILED	BOILED	NNP
18542	2530	2	PIKE	pike	NN
18542	2530	3	WITH	with	IN
18542	2530	4	HORSERADISH	HORSERADISH	NNP
18542	2530	5	SAUCE	SAUCE	VBN
18542	2530	6	Boil	Boil	NNP
18542	2530	7	a	a	DT
18542	2530	8	large	large	JJ
18542	2530	9	fish	fish	NN
18542	2530	10	in	in	IN
18542	2530	11	salted	salt	VBN
18542	2530	12	and	and	CC
18542	2530	13	acidulated	acidulated	JJ
18542	2530	14	water	water	NN
18542	2530	15	with	with	IN
18542	2530	16	a	a	DT
18542	2530	17	bunch	bunch	NN
18542	2530	18	of	of	IN
18542	2530	19	parsley	parsley	NN
18542	2530	20	.	.	.
18542	2531	1	Cook	cook	VB
18542	2531	2	together	together	RB
18542	2531	3	two	two	CD
18542	2531	4	tablespoonfuls	tablespoonful	NNS
18542	2531	5	each	each	DT
18542	2531	6	of	of	IN
18542	2531	7	butter	butter	NN
18542	2531	8	and	and	CC
18542	2531	9	flour	flour	NN
18542	2531	10	,	,	,
18542	2531	11	add	add	VB
18542	2531	12	three	three	CD
18542	2531	13	cupfuls	cupful	NNS
18542	2531	14	of	of	IN
18542	2531	15	cream	cream	NN
18542	2531	16	,	,	,
18542	2531	17	and	and	CC
18542	2531	18	cook	cook	VB
18542	2531	19	until	until	IN
18542	2531	20	thick	thick	JJ
18542	2531	21	,	,	,
18542	2531	22	stirring	stir	VBG
18542	2531	23	constantly	constantly	RB
18542	2531	24	.	.	.
18542	2532	1	Season	season	NN
18542	2532	2	with	with	IN
18542	2532	3	salt	salt	NN
18542	2532	4	and	and	CC
18542	2532	5	pepper	pepper	NN
18542	2532	6	,	,	,
18542	2532	7	add	add	VB
18542	2532	8	two	two	CD
18542	2532	9	tablespoonfuls	tablespoonful	NNS
18542	2532	10	of	of	IN
18542	2532	11	butter	butter	NN
18542	2532	12	and	and	CC
18542	2532	13	three	three	CD
18542	2532	14	tablespoonfuls	tablespoonful	NNS
18542	2532	15	of	of	IN
18542	2532	16	freshly	freshly	RB
18542	2532	17	grated	grate	VBN
18542	2532	18	horseradish	horseradish	JJ
18542	2532	19	.	.	.
18542	2533	1	Pour	pour	VB
18542	2533	2	over	over	IN
18542	2533	3	the	the	DT
18542	2533	4	fish	fish	NN
18542	2533	5	,	,	,
18542	2533	6	and	and	CC
18542	2533	7	serve	serve	VB
18542	2533	8	.	.	.
18542	2534	1	BOILED	BOILED	NNP
18542	2534	2	PIKE	pike	NN
18542	2534	3	WITH	with	IN
18542	2534	4	EGG	EGG	NNP
18542	2534	5	SAUCE	SAUCE	NNP
18542	2534	6	Put	put	VBP
18542	2534	7	the	the	DT
18542	2534	8	cleaned	clean	VBN
18542	2534	9	fish	fish	NN
18542	2534	10	into	into	IN
18542	2534	11	a	a	DT
18542	2534	12	fish	fish	NN
18542	2534	13	-	-	HYPH
18542	2534	14	kettle	kettle	NN
18542	2534	15	and	and	CC
18542	2534	16	[	[	-LRB-
18542	2534	17	Page	page	NN
18542	2534	18	247	247	CD
18542	2534	19	]	]	-RRB-
18542	2534	20	cover	cover	VBP
18542	2534	21	with	with	IN
18542	2534	22	cold	cold	JJ
18542	2534	23	water	water	NN
18542	2534	24	.	.	.
18542	2535	1	Add	add	VB
18542	2535	2	half	half	PDT
18542	2535	3	a	a	DT
18542	2535	4	cupful	cupful	NN
18542	2535	5	of	of	IN
18542	2535	6	vinegar	vinegar	NN
18542	2535	7	,	,	,
18542	2535	8	a	a	DT
18542	2535	9	teaspoonful	teaspoonful	JJ
18542	2535	10	each	each	DT
18542	2535	11	of	of	IN
18542	2535	12	cloves	clove	NNS
18542	2535	13	and	and	CC
18542	2535	14	pepper	pepper	NN
18542	2535	15	-	-	HYPH
18542	2535	16	corns	corn	NNS
18542	2535	17	,	,	,
18542	2535	18	a	a	DT
18542	2535	19	bay	bay	NN
18542	2535	20	-	-	HYPH
18542	2535	21	leaf	leaf	NN
18542	2535	22	,	,	,
18542	2535	23	half	half	PDT
18542	2535	24	a	a	DT
18542	2535	25	lemon	lemon	NN
18542	2535	26	sliced	slice	VBN
18542	2535	27	,	,	,
18542	2535	28	and	and	CC
18542	2535	29	a	a	DT
18542	2535	30	tablespoonful	tablespoonful	NN
18542	2535	31	of	of	IN
18542	2535	32	salt	salt	NN
18542	2535	33	.	.	.
18542	2536	1	Boil	Boil	NNP
18542	2536	2	until	until	IN
18542	2536	3	the	the	DT
18542	2536	4	fins	fin	NNS
18542	2536	5	pull	pull	VBP
18542	2536	6	off	off	RP
18542	2536	7	easily	easily	RB
18542	2536	8	,	,	,
18542	2536	9	take	take	VB
18542	2536	10	up	up	RP
18542	2536	11	and	and	CC
18542	2536	12	skin	skin	VB
18542	2536	13	the	the	DT
18542	2536	14	fish	fish	NN
18542	2536	15	carefully	carefully	RB
18542	2536	16	.	.	.
18542	2537	1	Pour	pour	VB
18542	2537	2	over	over	IN
18542	2537	3	an	an	DT
18542	2537	4	Egg	Egg	NNP
18542	2537	5	Sauce	Sauce	NNP
18542	2537	6	made	make	VBN
18542	2537	7	with	with	IN
18542	2537	8	a	a	DT
18542	2537	9	portion	portion	NN
18542	2537	10	of	of	IN
18542	2537	11	the	the	DT
18542	2537	12	liquid	liquid	NN
18542	2537	13	in	in	IN
18542	2537	14	which	which	WDT
18542	2537	15	the	the	DT
18542	2537	16	fish	fish	NN
18542	2537	17	was	be	VBD
18542	2537	18	cooked	cook	VBN
18542	2537	19	.	.	.
18542	2538	1	BOILED	BOILED	NNP
18542	2538	2	PIKE	PIKE	NNP
18542	2538	3	À	À	NNP
18542	2538	4	LA	LA	NNP
18542	2538	5	DUBOIS	DUBOIS	NNP
18542	2538	6	Prepare	Prepare	NNP
18542	2538	7	and	and	CC
18542	2538	8	clean	clean	VB
18542	2538	9	the	the	DT
18542	2538	10	fish	fish	NN
18542	2538	11	and	and	CC
18542	2538	12	cook	cook	VB
18542	2538	13	it	-PRON-	PRP
18542	2538	14	in	in	IN
18542	2538	15	equal	equal	JJ
18542	2538	16	parts	part	NNS
18542	2538	17	of	of	IN
18542	2538	18	white	white	JJ
18542	2538	19	wine	wine	NN
18542	2538	20	and	and	CC
18542	2538	21	water	water	NN
18542	2538	22	,	,	,
18542	2538	23	adding	add	VBG
18542	2538	24	minced	mince	VBN
18542	2538	25	carrots	carrot	NNS
18542	2538	26	and	and	CC
18542	2538	27	celery	celery	NN
18542	2538	28	,	,	,
18542	2538	29	sweet	sweet	JJ
18542	2538	30	herbs	herb	NNS
18542	2538	31	and	and	CC
18542	2538	32	parsley	parsley	NN
18542	2538	33	,	,	,
18542	2538	34	half	half	PDT
18542	2538	35	a	a	DT
18542	2538	36	dozen	dozen	NN
18542	2538	37	pepper	pepper	NN
18542	2538	38	-	-	HYPH
18542	2538	39	corns	corn	NNS
18542	2538	40	,	,	,
18542	2538	41	and	and	CC
18542	2538	42	salt	salt	NN
18542	2538	43	to	to	IN
18542	2538	44	season	season	NN
18542	2538	45	.	.	.
18542	2539	1	Cook	cook	VB
18542	2539	2	together	together	RB
18542	2539	3	one	one	CD
18542	2539	4	tablespoonful	tablespoonful	JJ
18542	2539	5	each	each	DT
18542	2539	6	of	of	IN
18542	2539	7	butter	butter	NN
18542	2539	8	and	and	CC
18542	2539	9	flour	flour	NN
18542	2539	10	,	,	,
18542	2539	11	add	add	VB
18542	2539	12	two	two	CD
18542	2539	13	cupfuls	cupful	NNS
18542	2539	14	of	of	IN
18542	2539	15	the	the	DT
18542	2539	16	liquid	liquid	NN
18542	2539	17	and	and	CC
18542	2539	18	cook	cook	NN
18542	2539	19	until	until	IN
18542	2539	20	thick	thick	JJ
18542	2539	21	,	,	,
18542	2539	22	stirring	stir	VBG
18542	2539	23	constantly	constantly	RB
18542	2539	24	.	.	.
18542	2540	1	Add	add	VB
18542	2540	2	a	a	DT
18542	2540	3	teaspoonful	teaspoonful	NN
18542	2540	4	of	of	IN
18542	2540	5	Worcestershire	Worcestershire	NNP
18542	2540	6	Sauce	Sauce	NNP
18542	2540	7	and	and	CC
18542	2540	8	two	two	CD
18542	2540	9	tablespoonfuls	tablespoonful	NNS
18542	2540	10	of	of	IN
18542	2540	11	butter	butter	NN
18542	2540	12	.	.	.
18542	2541	1	Pour	pour	VB
18542	2541	2	over	over	IN
18542	2541	3	the	the	DT
18542	2541	4	fish	fish	NN
18542	2541	5	and	and	CC
18542	2541	6	serve	serve	VB
18542	2541	7	.	.	.
18542	2542	1	BAKED	BAKED	NNP
18542	2542	2	PIKE	pike	NN
18542	2542	3	--	--	:
18542	2542	4	I	-PRON-	PRP
18542	2542	5	Clean	clean	VBP
18542	2542	6	a	a	DT
18542	2542	7	four	four	CD
18542	2542	8	-	-	HYPH
18542	2542	9	pound	pound	NN
18542	2542	10	pike	pike	NN
18542	2542	11	and	and	CC
18542	2542	12	put	put	VBD
18542	2542	13	into	into	IN
18542	2542	14	a	a	DT
18542	2542	15	buttered	butter	VBN
18542	2542	16	baking	baking	NN
18542	2542	17	-	-	HYPH
18542	2542	18	pan	pan	NN
18542	2542	19	with	with	IN
18542	2542	20	enough	enough	JJ
18542	2542	21	hot	hot	JJ
18542	2542	22	water	water	NN
18542	2542	23	to	to	TO
18542	2542	24	keep	keep	VB
18542	2542	25	from	from	IN
18542	2542	26	burning	burn	VBG
18542	2542	27	.	.	.
18542	2543	1	Score	score	VB
18542	2543	2	the	the	DT
18542	2543	3	upper	upper	JJ
18542	2543	4	side	side	NN
18542	2543	5	deeply	deeply	RB
18542	2543	6	,	,	,
18542	2543	7	cover	cover	VBP
18542	2543	8	with	with	IN
18542	2543	9	chopped	chopped	JJ
18542	2543	10	salt	salt	NN
18542	2543	11	pork	pork	NN
18542	2543	12	,	,	,
18542	2543	13	sprinkle	sprinkle	VB
18542	2543	14	with	with	IN
18542	2543	15	salt	salt	NN
18542	2543	16	and	and	CC
18542	2543	17	pepper	pepper	NN
18542	2543	18	and	and	CC
18542	2543	19	dredge	dredge	NN
18542	2543	20	with	with	IN
18542	2543	21	flour	flour	NN
18542	2543	22	.	.	.
18542	2544	1	Bake	bake	VB
18542	2544	2	for	for	IN
18542	2544	3	half	half	PDT
18542	2544	4	an	an	DT
18542	2544	5	hour	hour	NN
18542	2544	6	,	,	,
18542	2544	7	basting	baste	VBG
18542	2544	8	as	as	IN
18542	2544	9	required	require	VBN
18542	2544	10	.	.	.
18542	2545	1	Serve	serve	VB
18542	2545	2	with	with	IN
18542	2545	3	any	any	DT
18542	2545	4	preferred	preferred	JJ
18542	2545	5	sauce	sauce	NN
18542	2545	6	.	.	.
18542	2546	1	[	[	-LRB-
18542	2546	2	Page	page	NN
18542	2546	3	248	248	CD
18542	2546	4	]	]	-RRB-
18542	2546	5	BAKED	BAKED	NNP
18542	2546	6	PIKE	pike	NN
18542	2546	7	--	--	:
18542	2546	8	II	II	NNP
18542	2546	9	Put	Put	VBD
18542	2546	10	the	the	DT
18542	2546	11	cleaned	clean	VBN
18542	2546	12	fish	fish	NN
18542	2546	13	into	into	IN
18542	2546	14	a	a	DT
18542	2546	15	buttered	butter	VBN
18542	2546	16	baking	baking	NN
18542	2546	17	-	-	HYPH
18542	2546	18	dish	dish	NN
18542	2546	19	with	with	IN
18542	2546	20	two	two	CD
18542	2546	21	onions	onion	NNS
18542	2546	22	sliced	slice	VBN
18542	2546	23	,	,	,
18542	2546	24	two	two	CD
18542	2546	25	bay	bay	NN
18542	2546	26	-	-	HYPH
18542	2546	27	leaves	leave	NNS
18542	2546	28	,	,	,
18542	2546	29	pepper	pepper	NN
18542	2546	30	and	and	CC
18542	2546	31	salt	salt	NN
18542	2546	32	to	to	IN
18542	2546	33	season	season	NN
18542	2546	34	,	,	,
18542	2546	35	and	and	CC
18542	2546	36	one	one	CD
18542	2546	37	cupful	cupful	NN
18542	2546	38	of	of	IN
18542	2546	39	sour	sour	JJ
18542	2546	40	cream	cream	NN
18542	2546	41	.	.	.
18542	2547	1	Rub	rub	VB
18542	2547	2	the	the	DT
18542	2547	3	fish	fish	NN
18542	2547	4	with	with	IN
18542	2547	5	butter	butter	NN
18542	2547	6	,	,	,
18542	2547	7	sprinkle	sprinkle	VB
18542	2547	8	thickly	thickly	RB
18542	2547	9	with	with	IN
18542	2547	10	bread	bread	NN
18542	2547	11	crumbs	crumb	NNS
18542	2547	12	and	and	CC
18542	2547	13	grated	grate	VBD
18542	2547	14	Parmesan	Parmesan	NNP
18542	2547	15	cheese	cheese	NN
18542	2547	16	,	,	,
18542	2547	17	and	and	CC
18542	2547	18	bake	bake	VB
18542	2547	19	until	until	IN
18542	2547	20	brown	brown	NNP
18542	2547	21	.	.	.
18542	2548	1	Pour	pour	VB
18542	2548	2	the	the	DT
18542	2548	3	liquid	liquid	NN
18542	2548	4	remaining	remain	VBG
18542	2548	5	in	in	IN
18542	2548	6	the	the	DT
18542	2548	7	pan	pan	NN
18542	2548	8	around	around	IN
18542	2548	9	the	the	DT
18542	2548	10	fish	fish	NN
18542	2548	11	and	and	CC
18542	2548	12	serve	serve	VB
18542	2548	13	.	.	.
18542	2549	1	BAKED	BAKED	NNP
18542	2549	2	PIKE	pike	NN
18542	2549	3	À	à	NN
18542	2549	4	LA	LA	NNP
18542	2549	5	FRANÇAISE	FRANÇAISE	NNP
18542	2549	6	Marinate	Marinate	NNP
18542	2549	7	the	the	DT
18542	2549	8	prepared	prepare	VBN
18542	2549	9	fish	fish	NN
18542	2549	10	for	for	IN
18542	2549	11	two	two	CD
18542	2549	12	hours	hour	NNS
18542	2549	13	in	in	IN
18542	2549	14	oil	oil	NN
18542	2549	15	and	and	CC
18542	2549	16	lemon	lemon	NN
18542	2549	17	-	-	HYPH
18542	2549	18	juice	juice	NN
18542	2549	19	,	,	,
18542	2549	20	seasoning	season	VBG
18542	2549	21	with	with	IN
18542	2549	22	salt	salt	NN
18542	2549	23	,	,	,
18542	2549	24	pepper	pepper	NN
18542	2549	25	,	,	,
18542	2549	26	chopped	chop	VBD
18542	2549	27	onion	onion	NN
18542	2549	28	,	,	,
18542	2549	29	and	and	CC
18542	2549	30	minced	mince	VBD
18542	2549	31	parsley	parsley	NN
18542	2549	32	.	.	.
18542	2550	1	Put	put	VB
18542	2550	2	into	into	IN
18542	2550	3	the	the	DT
18542	2550	4	oven	oven	NN
18542	2550	5	in	in	IN
18542	2550	6	the	the	DT
18542	2550	7	marinade	marinade	NN
18542	2550	8	,	,	,
18542	2550	9	adding	add	VBG
18542	2550	10	one	one	CD
18542	2550	11	cupful	cupful	NN
18542	2550	12	of	of	IN
18542	2550	13	stock	stock	NN
18542	2550	14	and	and	CC
18542	2550	15	a	a	DT
18542	2550	16	wineglassful	wineglassful	NN
18542	2550	17	of	of	IN
18542	2550	18	white	white	JJ
18542	2550	19	wine	wine	NN
18542	2550	20	.	.	.
18542	2551	1	Bake	bake	VB
18542	2551	2	slowly	slowly	RB
18542	2551	3	,	,	,
18542	2551	4	basting	baste	VBG
18542	2551	5	as	as	IN
18542	2551	6	required	require	VBN
18542	2551	7	.	.	.
18542	2552	1	Take	take	VB
18542	2552	2	up	up	RP
18542	2552	3	the	the	DT
18542	2552	4	fish	fish	NN
18542	2552	5	,	,	,
18542	2552	6	strain	strain	VB
18542	2552	7	the	the	DT
18542	2552	8	sauce	sauce	NN
18542	2552	9	,	,	,
18542	2552	10	thicken	thicken	VBN
18542	2552	11	with	with	IN
18542	2552	12	a	a	DT
18542	2552	13	tablespoonful	tablespoonful	JJ
18542	2552	14	each	each	DT
18542	2552	15	of	of	IN
18542	2552	16	butter	butter	NN
18542	2552	17	and	and	CC
18542	2552	18	flour	flour	NN
18542	2552	19	cooked	cook	VBN
18542	2552	20	together	together	RB
18542	2552	21	,	,	,
18542	2552	22	season	season	NN
18542	2552	23	with	with	IN
18542	2552	24	anchovy	anchovy	JJ
18542	2552	25	essence	essence	NN
18542	2552	26	,	,	,
18542	2552	27	add	add	VB
18542	2552	28	two	two	CD
18542	2552	29	tablespoonfuls	tablespoonful	NNS
18542	2552	30	of	of	IN
18542	2552	31	butter	butter	NN
18542	2552	32	and	and	CC
18542	2552	33	two	two	CD
18542	2552	34	tablespoonfuls	tablespoonful	NNS
18542	2552	35	of	of	IN
18542	2552	36	capers	caper	NNS
18542	2552	37	.	.	.
18542	2553	1	Pour	pour	VB
18542	2553	2	over	over	IN
18542	2553	3	the	the	DT
18542	2553	4	fish	fish	NN
18542	2553	5	and	and	CC
18542	2553	6	serve	serve	VB
18542	2553	7	.	.	.
18542	2554	1	STUFFED	stuffed	VB
18542	2554	2	AND	and	CC
18542	2554	3	BAKED	baked	NN
18542	2554	4	PIKE	pike	NN
18542	2554	5	Clean	clean	JJ
18542	2554	6	and	and	CC
18542	2554	7	draw	draw	VBP
18542	2554	8	the	the	DT
18542	2554	9	fish	fish	NN
18542	2554	10	,	,	,
18542	2554	11	stuff	stuff	NN
18542	2554	12	with	with	IN
18542	2554	13	seasoned	seasoned	JJ
18542	2554	14	crumbs	crumb	NNS
18542	2554	15	,	,	,
18542	2554	16	sew	sew	VB
18542	2554	17	up	up	RP
18542	2554	18	and	and	CC
18542	2554	19	put	put	VB
18542	2554	20	into	into	IN
18542	2554	21	a	a	DT
18542	2554	22	buttered	butter	VBN
18542	2554	23	baking	baking	NN
18542	2554	24	-	-	HYPH
18542	2554	25	dish	dish	NN
18542	2554	26	in	in	IN
18542	2554	27	the	the	DT
18542	2554	28	form	form	NN
18542	2554	29	of	of	IN
18542	2554	30	a	a	DT
18542	2554	31	circle	circle	NN
18542	2554	32	.	.	.
18542	2555	1	Score	score	VB
18542	2555	2	the	the	DT
18542	2555	3	[	[	-LRB-
18542	2555	4	Page	page	NN
18542	2555	5	249	249	CD
18542	2555	6	]	]	-RRB-
18542	2555	7	fish	fish	NN
18542	2555	8	deeply	deeply	RB
18542	2555	9	,	,	,
18542	2555	10	sprinkle	sprinkle	VB
18542	2555	11	with	with	IN
18542	2555	12	pepper	pepper	NN
18542	2555	13	and	and	CC
18542	2555	14	salt	salt	NN
18542	2555	15	,	,	,
18542	2555	16	minced	mince	VBD
18542	2555	17	parsley	parsley	NNP
18542	2555	18	,	,	,
18542	2555	19	chopped	chopped	JJ
18542	2555	20	onion	onion	NN
18542	2555	21	,	,	,
18542	2555	22	and	and	CC
18542	2555	23	chopped	chop	VBD
18542	2555	24	mushrooms	mushroom	NNS
18542	2555	25	.	.	.
18542	2556	1	Add	add	VB
18542	2556	2	a	a	DT
18542	2556	3	cupful	cupful	NN
18542	2556	4	of	of	IN
18542	2556	5	Sherry	Sherry	NNP
18542	2556	6	and	and	CC
18542	2556	7	a	a	DT
18542	2556	8	cupful	cupful	NN
18542	2556	9	of	of	IN
18542	2556	10	beef	beef	NN
18542	2556	11	stock	stock	NN
18542	2556	12	,	,	,
18542	2556	13	cover	cover	NN
18542	2556	14	,	,	,
18542	2556	15	and	and	CC
18542	2556	16	bake	bake	VB
18542	2556	17	,	,	,
18542	2556	18	basting	baste	VBG
18542	2556	19	frequently	frequently	RB
18542	2556	20	with	with	IN
18542	2556	21	the	the	DT
18542	2556	22	liquid	liquid	NN
18542	2556	23	.	.	.
18542	2557	1	Take	take	VB
18542	2557	2	up	up	RP
18542	2557	3	the	the	DT
18542	2557	4	fish	fish	NN
18542	2557	5	carefully	carefully	RB
18542	2557	6	,	,	,
18542	2557	7	and	and	CC
18542	2557	8	add	add	VB
18542	2557	9	to	to	IN
18542	2557	10	the	the	DT
18542	2557	11	liquid	liquid	JJ
18542	2557	12	enough	enough	JJ
18542	2557	13	stock	stock	NN
18542	2557	14	to	to	TO
18542	2557	15	make	make	VB
18542	2557	16	the	the	DT
18542	2557	17	required	require	VBN
18542	2557	18	quantity	quantity	NN
18542	2557	19	of	of	IN
18542	2557	20	sauce	sauce	NN
18542	2557	21	.	.	.
18542	2558	1	Thicken	Thicken	VBN
18542	2558	2	with	with	IN
18542	2558	3	two	two	CD
18542	2558	4	tablespoonfuls	tablespoonful	NNS
18542	2558	5	of	of	IN
18542	2558	6	flour	flour	NN
18542	2558	7	cooked	cook	VBN
18542	2558	8	brown	brown	JJ
18542	2558	9	in	in	IN
18542	2558	10	butter	butter	NN
18542	2558	11	,	,	,
18542	2558	12	add	add	VB
18542	2558	13	two	two	CD
18542	2558	14	tablespoonfuls	tablespoonful	NNS
18542	2558	15	of	of	IN
18542	2558	16	butter	butter	NN
18542	2558	17	,	,	,
18542	2558	18	lemon	lemon	NN
18542	2558	19	-	-	HYPH
18542	2558	20	juice	juice	NN
18542	2558	21	,	,	,
18542	2558	22	red	red	JJ
18542	2558	23	pepper	pepper	NN
18542	2558	24	,	,	,
18542	2558	25	and	and	CC
18542	2558	26	anchovy	anchovy	JJ
18542	2558	27	essence	essence	NN
18542	2558	28	to	to	TO
18542	2558	29	season	season	NN
18542	2558	30	.	.	.
18542	2559	1	Pour	pour	VB
18542	2559	2	over	over	IN
18542	2559	3	the	the	DT
18542	2559	4	fish	fish	NN
18542	2559	5	,	,	,
18542	2559	6	and	and	CC
18542	2559	7	serve	serve	VB
18542	2559	8	.	.	.
18542	2560	1	PIKE	pike	NN
18542	2560	2	BAKED	BAKED	NNS
18542	2560	3	IN	in	IN
18542	2560	4	SOUR	sour	NN
18542	2560	5	CREAM	cream	NN
18542	2560	6	.	.	.
18542	2561	1	Clean	clean	VB
18542	2561	2	a	a	DT
18542	2561	3	four	four	CD
18542	2561	4	-	-	HYPH
18542	2561	5	pound	pound	NN
18542	2561	6	pike	pike	NN
18542	2561	7	,	,	,
18542	2561	8	cut	cut	VBN
18542	2561	9	into	into	IN
18542	2561	10	steaks	steak	NNS
18542	2561	11	,	,	,
18542	2561	12	and	and	CC
18542	2561	13	free	free	JJ
18542	2561	14	from	from	IN
18542	2561	15	skin	skin	NN
18542	2561	16	and	and	CC
18542	2561	17	bone	bone	NN
18542	2561	18	.	.	.
18542	2562	1	Put	put	VB
18542	2562	2	into	into	IN
18542	2562	3	a	a	DT
18542	2562	4	buttered	butter	VBN
18542	2562	5	baking	baking	NN
18542	2562	6	-	-	HYPH
18542	2562	7	dish	dish	NN
18542	2562	8	with	with	IN
18542	2562	9	two	two	CD
18542	2562	10	small	small	JJ
18542	2562	11	onions	onion	NNS
18542	2562	12	chopped	chop	VBN
18542	2562	13	and	and	CC
18542	2562	14	two	two	CD
18542	2562	15	bay	bay	NN
18542	2562	16	-	-	HYPH
18542	2562	17	leaves	leave	NNS
18542	2562	18	.	.	.
18542	2563	1	Season	season	NN
18542	2563	2	with	with	IN
18542	2563	3	salt	salt	NN
18542	2563	4	and	and	CC
18542	2563	5	cayenne	cayenne	NN
18542	2563	6	,	,	,
18542	2563	7	add	add	VB
18542	2563	8	one	one	CD
18542	2563	9	cupful	cupful	NN
18542	2563	10	of	of	IN
18542	2563	11	sour	sour	JJ
18542	2563	12	cream	cream	NN
18542	2563	13	and	and	CC
18542	2563	14	bake	bake	NN
18542	2563	15	.	.	.
18542	2564	1	Put	put	VB
18542	2564	2	on	on	RP
18542	2564	3	a	a	DT
18542	2564	4	serving	serve	VBG
18542	2564	5	-	-	HYPH
18542	2564	6	dish	dish	NN
18542	2564	7	,	,	,
18542	2564	8	cover	cover	VB
18542	2564	9	with	with	IN
18542	2564	10	crumbs	crumb	NNS
18542	2564	11	and	and	CC
18542	2564	12	dots	dot	NNS
18542	2564	13	of	of	IN
18542	2564	14	butter	butter	NN
18542	2564	15	and	and	CC
18542	2564	16	brown	brown	NN
18542	2564	17	in	in	IN
18542	2564	18	the	the	DT
18542	2564	19	oven	oven	NN
18542	2564	20	.	.	.
18542	2565	1	Add	add	VB
18542	2565	2	enough	enough	JJ
18542	2565	3	stock	stock	NN
18542	2565	4	to	to	IN
18542	2565	5	the	the	DT
18542	2565	6	liquid	liquid	NN
18542	2565	7	to	to	TO
18542	2565	8	make	make	VB
18542	2565	9	the	the	DT
18542	2565	10	required	require	VBN
18542	2565	11	quantity	quantity	NN
18542	2565	12	of	of	IN
18542	2565	13	sauce	sauce	NN
18542	2565	14	,	,	,
18542	2565	15	thicken	thicken	VBN
18542	2565	16	with	with	IN
18542	2565	17	butter	butter	NN
18542	2565	18	and	and	CC
18542	2565	19	flour	flour	NN
18542	2565	20	,	,	,
18542	2565	21	season	season	NN
18542	2565	22	,	,	,
18542	2565	23	add	add	VB
18542	2565	24	a	a	DT
18542	2565	25	dash	dash	NN
18542	2565	26	of	of	IN
18542	2565	27	lemon	lemon	NN
18542	2565	28	-	-	HYPH
18542	2565	29	juice	juice	NN
18542	2565	30	,	,	,
18542	2565	31	pour	pour	VB
18542	2565	32	around	around	IN
18542	2565	33	the	the	DT
18542	2565	34	fish	fish	NN
18542	2565	35	,	,	,
18542	2565	36	sprinkle	sprinkle	VB
18542	2565	37	with	with	IN
18542	2565	38	minced	mince	VBN
18542	2565	39	parsley	parsley	NNP
18542	2565	40	and	and	CC
18542	2565	41	serve	serve	VB
18542	2565	42	.	.	.
18542	2566	1	PIKE	pike	NN
18542	2566	2	SALAD	SALAD	NNP
18542	2566	3	Flake	Flake	NNP
18542	2566	4	cold	cold	NN
18542	2566	5	cooked	cook	VBD
18542	2566	6	pike	pike	NN
18542	2566	7	with	with	IN
18542	2566	8	a	a	DT
18542	2566	9	silver	silver	JJ
18542	2566	10	fork	fork	NN
18542	2566	11	,	,	,
18542	2566	12	[	[	-LRB-
18542	2566	13	Page	page	NN
18542	2566	14	250	250	CD
18542	2566	15	]	]	-RRB-
18542	2566	16	mix	mix	NN
18542	2566	17	with	with	IN
18542	2566	18	Mayonnaise	Mayonnaise	NNP
18542	2566	19	and	and	CC
18542	2566	20	chopped	chop	VBN
18542	2566	21	capers	caper	NNS
18542	2566	22	,	,	,
18542	2566	23	and	and	CC
18542	2566	24	serve	serve	VB
18542	2566	25	very	very	RB
18542	2566	26	cold	cold	JJ
18542	2566	27	on	on	IN
18542	2566	28	lettuce	lettuce	NN
18542	2566	29	leaves	leave	NNS
18542	2566	30	.	.	.
18542	2567	1	ROASTED	roasted	JJ
18542	2567	2	PIKE	pike	NN
18542	2567	3	Prepare	prepare	VBP
18542	2567	4	a	a	DT
18542	2567	5	large	large	JJ
18542	2567	6	fish	fish	NN
18542	2567	7	,	,	,
18542	2567	8	stuff	stuff	NN
18542	2567	9	with	with	IN
18542	2567	10	seasoned	seasoned	JJ
18542	2567	11	crumbs	crumb	NNS
18542	2567	12	,	,	,
18542	2567	13	and	and	CC
18542	2567	14	sew	sew	VB
18542	2567	15	up	up	RP
18542	2567	16	.	.	.
18542	2568	1	Spread	Spread	VBN
18542	2568	2	with	with	IN
18542	2568	3	butter	butter	NN
18542	2568	4	,	,	,
18542	2568	5	sprinkle	sprinkle	VB
18542	2568	6	with	with	IN
18542	2568	7	chopped	chopped	JJ
18542	2568	8	onion	onion	NN
18542	2568	9	,	,	,
18542	2568	10	minced	mince	VBD
18542	2568	11	parsley	parsley	NNP
18542	2568	12	,	,	,
18542	2568	13	minced	mince	VBD
18542	2568	14	pickle	pickle	NN
18542	2568	15	,	,	,
18542	2568	16	and	and	CC
18542	2568	17	pounded	pound	VBD
18542	2568	18	anchovies	anchovy	NNS
18542	2568	19	.	.	.
18542	2569	1	Sprinkle	sprinkle	VB
18542	2569	2	with	with	IN
18542	2569	3	salt	salt	NN
18542	2569	4	and	and	CC
18542	2569	5	pepper	pepper	NN
18542	2569	6	,	,	,
18542	2569	7	put	put	VBN
18542	2569	8	in	in	RP
18542	2569	9	a	a	DT
18542	2569	10	buttered	butter	VBN
18542	2569	11	baking	baking	NN
18542	2569	12	-	-	HYPH
18542	2569	13	dish	dish	NN
18542	2569	14	,	,	,
18542	2569	15	and	and	CC
18542	2569	16	bake	bake	VB
18542	2569	17	slowly	slowly	RB
18542	2569	18	for	for	IN
18542	2569	19	an	an	DT
18542	2569	20	hour	hour	NN
18542	2569	21	,	,	,
18542	2569	22	basting	baste	VBG
18542	2569	23	with	with	IN
18542	2569	24	melted	melted	JJ
18542	2569	25	butter	butter	NN
18542	2569	26	as	as	IN
18542	2569	27	required	require	VBN
18542	2569	28	.	.	.
18542	2570	1	Add	add	VB
18542	2570	2	half	half	PDT
18542	2570	3	a	a	DT
18542	2570	4	cupful	cupful	NN
18542	2570	5	of	of	IN
18542	2570	6	white	white	JJ
18542	2570	7	wine	wine	NN
18542	2570	8	and	and	CC
18542	2570	9	one	one	CD
18542	2570	10	cupful	cupful	NN
18542	2570	11	of	of	IN
18542	2570	12	white	white	JJ
18542	2570	13	stock	stock	NN
18542	2570	14	to	to	IN
18542	2570	15	the	the	DT
18542	2570	16	drippings	dripping	NNS
18542	2570	17	.	.	.
18542	2571	1	Thicken	Thicken	VBN
18542	2571	2	with	with	IN
18542	2571	3	a	a	DT
18542	2571	4	tablespoonful	tablespoonful	JJ
18542	2571	5	each	each	DT
18542	2571	6	of	of	IN
18542	2571	7	butter	butter	NN
18542	2571	8	and	and	CC
18542	2571	9	flour	flour	NN
18542	2571	10	cooked	cook	VBN
18542	2571	11	together	together	RB
18542	2571	12	,	,	,
18542	2571	13	take	take	VBP
18542	2571	14	from	from	IN
18542	2571	15	the	the	DT
18542	2571	16	fire	fire	NN
18542	2571	17	,	,	,
18542	2571	18	add	add	VB
18542	2571	19	two	two	CD
18542	2571	20	tablespoonfuls	tablespoonful	NNS
18542	2571	21	of	of	IN
18542	2571	22	butter	butter	NN
18542	2571	23	and	and	CC
18542	2571	24	the	the	DT
18542	2571	25	yolks	yolk	NNS
18542	2571	26	of	of	IN
18542	2571	27	three	three	CD
18542	2571	28	eggs	egg	NNS
18542	2571	29	beaten	beat	VBN
18542	2571	30	with	with	IN
18542	2571	31	the	the	DT
18542	2571	32	juice	juice	NN
18542	2571	33	of	of	IN
18542	2571	34	a	a	DT
18542	2571	35	lemon	lemon	NN
18542	2571	36	.	.	.
18542	2572	1	Bring	bring	VB
18542	2572	2	to	to	IN
18542	2572	3	the	the	DT
18542	2572	4	boil	boil	NN
18542	2572	5	,	,	,
18542	2572	6	pour	pour	VBP
18542	2572	7	over	over	IN
18542	2572	8	the	the	DT
18542	2572	9	fish	fish	NN
18542	2572	10	and	and	CC
18542	2572	11	serve	serve	VB
18542	2572	12	.	.	.
18542	2573	1	PIKE	pike	NN
18542	2573	2	À	À	NNP
18542	2573	3	L'ALLEMANDE	l'allemande	NN
18542	2573	4	Prepare	Prepare	NNP
18542	2573	5	according	accord	VBG
18542	2573	6	to	to	IN
18542	2573	7	directions	direction	NNS
18542	2573	8	given	give	VBN
18542	2573	9	for	for	IN
18542	2573	10	Carp	Carp	NNP
18542	2573	11	à	à	NNP
18542	2573	12	l'Allemande	l'Allemande	NNP
18542	2573	13	.	.	.
18542	2574	1	CRIMPED	CRIMPED	NNP
18542	2574	2	PIKE	PIKE	NNP
18542	2574	3	À	À	NNP
18542	2574	4	LA	LA	NNP
18542	2574	5	HOLLANDAISE	HOLLANDAISE	NNP
18542	2574	6	Prepare	Prepare	NNP
18542	2574	7	and	and	CC
18542	2574	8	clean	clean	VB
18542	2574	9	the	the	DT
18542	2574	10	fish	fish	NN
18542	2574	11	and	and	CC
18542	2574	12	cut	cut	VBN
18542	2574	13	into	into	IN
18542	2574	14	steaks	steak	NNS
18542	2574	15	.	.	.
18542	2575	1	Soak	soak	VB
18542	2575	2	in	in	IN
18542	2575	3	ice	ice	NN
18542	2575	4	-	-	HYPH
18542	2575	5	water	water	NN
18542	2575	6	for	for	IN
18542	2575	7	two	two	CD
18542	2575	8	hours	hour	NNS
18542	2575	9	.	.	.
18542	2576	1	Boil	boil	VB
18542	2576	2	until	until	IN
18542	2576	3	tender	tender	NN
18542	2576	4	in	in	IN
18542	2576	5	salted	salt	VBN
18542	2576	6	and	and	CC
18542	2576	7	acidulated	acidulated	JJ
18542	2576	8	water	water	NN
18542	2576	9	to	to	TO
18542	2576	10	cover	cover	VB
18542	2576	11	and	and	CC
18542	2576	12	serve	serve	VB
18542	2576	13	with	with	IN
18542	2576	14	Hollandaise	Hollandaise	NNP
18542	2576	15	Sauce	Sauce	NNP
18542	2576	16	.	.	.
18542	2577	1	[	[	-LRB-
18542	2577	2	Page	page	NN
18542	2577	3	251	251	CD
18542	2577	4	]	]	-RRB-
18542	2577	5	PIKE	pike	NN
18542	2577	6	À	à	NN
18542	2577	7	LA	LA	NNP
18542	2577	8	FRANÇAISE	FRANÇAISE	NNP
18542	2577	9	Cut	Cut	NNP
18542	2577	10	a	a	DT
18542	2577	11	cleaned	clean	VBN
18542	2577	12	and	and	CC
18542	2577	13	prepared	prepare	VBN
18542	2577	14	pike	pike	NN
18542	2577	15	into	into	IN
18542	2577	16	thick	thick	JJ
18542	2577	17	steaks	steak	NNS
18542	2577	18	,	,	,
18542	2577	19	and	and	CC
18542	2577	20	marinate	marinate	VB
18542	2577	21	for	for	IN
18542	2577	22	two	two	CD
18542	2577	23	hours	hour	NNS
18542	2577	24	in	in	IN
18542	2577	25	oil	oil	NN
18542	2577	26	and	and	CC
18542	2577	27	lemon	lemon	NN
18542	2577	28	-	-	HYPH
18542	2577	29	juice	juice	NN
18542	2577	30	,	,	,
18542	2577	31	seasoned	season	VBN
18542	2577	32	with	with	IN
18542	2577	33	salt	salt	NN
18542	2577	34	,	,	,
18542	2577	35	pepper	pepper	NN
18542	2577	36	,	,	,
18542	2577	37	minced	mince	VBN
18542	2577	38	onion	onion	NN
18542	2577	39	and	and	CC
18542	2577	40	parsley	parsley	NN
18542	2577	41	,	,	,
18542	2577	42	and	and	CC
18542	2577	43	a	a	DT
18542	2577	44	pinch	pinch	NN
18542	2577	45	of	of	IN
18542	2577	46	sweet	sweet	JJ
18542	2577	47	herbs	herb	NNS
18542	2577	48	.	.	.
18542	2578	1	Drain	drain	NN
18542	2578	2	,	,	,
18542	2578	3	dip	dip	NN
18542	2578	4	in	in	IN
18542	2578	5	crumbs	crumb	NNS
18542	2578	6	,	,	,
18542	2578	7	and	and	CC
18542	2578	8	broil	broil	NNP
18542	2578	9	.	.	.
18542	2579	1	Serve	serve	VB
18542	2579	2	with	with	IN
18542	2579	3	any	any	DT
18542	2579	4	preferred	preferred	JJ
18542	2579	5	sauce	sauce	NN
18542	2579	6	.	.	.
18542	2580	1	PIKE	PIKE	NNP
18542	2580	2	À	À	NNP
18542	2580	3	LA	LA	NNP
18542	2580	4	NORMANDY	NORMANDY	NNP
18542	2580	5	Clean	Clean	NNP
18542	2580	6	and	and	CC
18542	2580	7	draw	draw	VB
18542	2580	8	a	a	DT
18542	2580	9	large	large	JJ
18542	2580	10	fish	fish	NN
18542	2580	11	and	and	CC
18542	2580	12	tie	tie	NN
18542	2580	13	in	in	IN
18542	2580	14	a	a	DT
18542	2580	15	circle	circle	NN
18542	2580	16	.	.	.
18542	2581	1	Put	put	VB
18542	2581	2	into	into	IN
18542	2581	3	a	a	DT
18542	2581	4	fish	fish	NN
18542	2581	5	-	-	HYPH
18542	2581	6	kettle	kettle	NN
18542	2581	7	with	with	IN
18542	2581	8	sliced	sliced	JJ
18542	2581	9	onion	onion	NN
18542	2581	10	,	,	,
18542	2581	11	a	a	DT
18542	2581	12	bay	bay	NN
18542	2581	13	-	-	HYPH
18542	2581	14	leaf	leaf	NN
18542	2581	15	,	,	,
18542	2581	16	a	a	DT
18542	2581	17	pinch	pinch	NN
18542	2581	18	of	of	IN
18542	2581	19	thyme	thyme	NNS
18542	2581	20	,	,	,
18542	2581	21	a	a	DT
18542	2581	22	sprig	sprig	NN
18542	2581	23	of	of	IN
18542	2581	24	parsley	parsley	NNP
18542	2581	25	,	,	,
18542	2581	26	and	and	CC
18542	2581	27	salt	salt	NN
18542	2581	28	and	and	CC
18542	2581	29	pepper	pepper	NN
18542	2581	30	to	to	IN
18542	2581	31	season	season	NN
18542	2581	32	.	.	.
18542	2582	1	Add	add	VB
18542	2582	2	two	two	CD
18542	2582	3	cupfuls	cupful	NNS
18542	2582	4	each	each	DT
18542	2582	5	of	of	IN
18542	2582	6	white	white	JJ
18542	2582	7	wine	wine	NN
18542	2582	8	and	and	CC
18542	2582	9	white	white	JJ
18542	2582	10	stock	stock	NN
18542	2582	11	and	and	CC
18542	2582	12	enough	enough	JJ
18542	2582	13	water	water	NN
18542	2582	14	to	to	TO
18542	2582	15	cover	cover	VB
18542	2582	16	.	.	.
18542	2583	1	Add	add	VB
18542	2583	2	a	a	DT
18542	2583	3	tablespoonful	tablespoonful	NN
18542	2583	4	of	of	IN
18542	2583	5	butter	butter	NN
18542	2583	6	,	,	,
18542	2583	7	cover	cover	NN
18542	2583	8	and	and	CC
18542	2583	9	simmer	simmer	NN
18542	2583	10	for	for	IN
18542	2583	11	forty	forty	CD
18542	2583	12	minutes	minute	NNS
18542	2583	13	.	.	.
18542	2584	1	Take	take	VB
18542	2584	2	up	up	RP
18542	2584	3	the	the	DT
18542	2584	4	fish	fish	NN
18542	2584	5	,	,	,
18542	2584	6	strain	strain	VB
18542	2584	7	the	the	DT
18542	2584	8	sauce	sauce	NN
18542	2584	9	and	and	CC
18542	2584	10	thicken	thicken	NN
18542	2584	11	with	with	IN
18542	2584	12	two	two	CD
18542	2584	13	tablespoonfuls	tablespoonful	NNS
18542	2584	14	each	each	DT
18542	2584	15	of	of	IN
18542	2584	16	butter	butter	NN
18542	2584	17	and	and	CC
18542	2584	18	flour	flour	NN
18542	2584	19	cooked	cook	VBN
18542	2584	20	together	together	RB
18542	2584	21	.	.	.
18542	2585	1	Take	take	VB
18542	2585	2	from	from	IN
18542	2585	3	the	the	DT
18542	2585	4	fire	fire	NN
18542	2585	5	,	,	,
18542	2585	6	add	add	VB
18542	2585	7	the	the	DT
18542	2585	8	yolks	yolk	NNS
18542	2585	9	of	of	IN
18542	2585	10	four	four	CD
18542	2585	11	eggs	egg	NNS
18542	2585	12	beaten	beat	VBN
18542	2585	13	with	with	IN
18542	2585	14	the	the	DT
18542	2585	15	juice	juice	NN
18542	2585	16	of	of	IN
18542	2585	17	a	a	DT
18542	2585	18	lemon	lemon	NN
18542	2585	19	,	,	,
18542	2585	20	and	and	CC
18542	2585	21	two	two	CD
18542	2585	22	tablespoonfuls	tablespoonful	NNS
18542	2585	23	of	of	IN
18542	2585	24	butter	butter	NN
18542	2585	25	.	.	.
18542	2586	1	Strain	strain	VB
18542	2586	2	over	over	IN
18542	2586	3	the	the	DT
18542	2586	4	fish	fish	NN
18542	2586	5	and	and	CC
18542	2586	6	serve	serve	VB
18542	2586	7	.	.	.
18542	2587	1	PICKLED	pickled	NN
18542	2587	2	PIKE	pike	NN
18542	2587	3	Draw	Draw	NNP
18542	2587	4	and	and	CC
18542	2587	5	clean	clean	VB
18542	2587	6	a	a	DT
18542	2587	7	pike	pike	NN
18542	2587	8	,	,	,
18542	2587	9	put	put	VBN
18542	2587	10	into	into	IN
18542	2587	11	a	a	DT
18542	2587	12	fish	fish	NN
18542	2587	13	-	-	HYPH
18542	2587	14	kettle	kettle	NN
18542	2587	15	,	,	,
18542	2587	16	cover	cover	VB
18542	2587	17	with	with	IN
18542	2587	18	Claret	Claret	NNP
18542	2587	19	,	,	,
18542	2587	20	add	add	VB
18542	2587	21	three	three	CD
18542	2587	22	bay	bay	NN
18542	2587	23	-	-	HYPH
18542	2587	24	leaves	leave	NNS
18542	2587	25	,	,	,
18542	2587	26	and	and	CC
18542	2587	27	simmer	simmer	NN
18542	2587	28	until	until	IN
18542	2587	29	tender	tender	NN
18542	2587	30	.	.	.
18542	2588	1	Let	let	VB
18542	2588	2	cool	cool	JJ
18542	2588	3	in	in	IN
18542	2588	4	the	the	DT
18542	2588	5	liquor	liquor	NN
18542	2588	6	.	.	.
18542	2589	1	Serve	serve	VB
18542	2589	2	with	with	IN
18542	2589	3	French	french	JJ
18542	2589	4	dressing	dressing	NN
18542	2589	5	,	,	,
18542	2589	6	Mayonnaise	Mayonnaise	NNP
18542	2589	7	,	,	,
18542	2589	8	or	or	CC
18542	2589	9	Tartar	Tartar	NNP
18542	2589	10	Sauce	Sauce	NNP
18542	2589	11	.	.	.
18542	2590	1	[	[	-LRB-
18542	2590	2	Page	page	NN
18542	2590	3	253	253	CD
18542	2590	4	]	]	-RRB-
18542	2590	5	TEN	ten	CD
18542	2590	6	WAYS	ways	NN
18542	2590	7	TO	to	IN
18542	2590	8	COOK	COOK	NNP
18542	2590	9	POMPANO	POMPANO	NNP
18542	2590	10	BROILED	broil	VBD
18542	2590	11	POMPANO	POMPANO	NNP
18542	2590	12	--	--	:
18542	2590	13	I	-PRON-	PRP
18542	2590	14	Clean	clean	VBP
18542	2590	15	and	and	CC
18542	2590	16	split	split	VBD
18542	2590	17	the	the	DT
18542	2590	18	fish	fish	NN
18542	2590	19	,	,	,
18542	2590	20	sprinkle	sprinkle	VB
18542	2590	21	with	with	IN
18542	2590	22	salt	salt	NN
18542	2590	23	and	and	CC
18542	2590	24	pepper	pepper	NN
18542	2590	25	,	,	,
18542	2590	26	rub	rub	VB
18542	2590	27	with	with	IN
18542	2590	28	butter	butter	NN
18542	2590	29	,	,	,
18542	2590	30	and	and	CC
18542	2590	31	broil	broil	NNP
18542	2590	32	.	.	.
18542	2591	1	Squeeze	squeeze	JJ
18542	2591	2	lemon	lemon	NN
18542	2591	3	-	-	HYPH
18542	2591	4	juice	juice	NN
18542	2591	5	over	over	IN
18542	2591	6	it	-PRON-	PRP
18542	2591	7	and	and	CC
18542	2591	8	serve	serve	VB
18542	2591	9	.	.	.
18542	2592	1	BROILED	BROILED	NNP
18542	2592	2	POMPANO	POMPANO	NNP
18542	2592	3	--	--	:
18542	2592	4	II	II	NNP
18542	2592	5	Split	Split	VBD
18542	2592	6	the	the	DT
18542	2592	7	fish	fish	NN
18542	2592	8	,	,	,
18542	2592	9	remove	remove	VB
18542	2592	10	the	the	DT
18542	2592	11	backbone	backbone	NN
18542	2592	12	,	,	,
18542	2592	13	season	season	NN
18542	2592	14	with	with	IN
18542	2592	15	salt	salt	NN
18542	2592	16	and	and	CC
18542	2592	17	pepper	pepper	NN
18542	2592	18	,	,	,
18542	2592	19	and	and	CC
18542	2592	20	put	put	VBD
18542	2592	21	on	on	RP
18542	2592	22	a	a	DT
18542	2592	23	tin	tin	JJ
18542	2592	24	sheet	sheet	NN
18542	2592	25	.	.	.
18542	2593	1	Rub	rub	VB
18542	2593	2	with	with	IN
18542	2593	3	butter	butter	NN
18542	2593	4	and	and	CC
18542	2593	5	broil	broil	NN
18542	2593	6	under	under	IN
18542	2593	7	the	the	DT
18542	2593	8	gas	gas	NN
18542	2593	9	flame	flame	NN
18542	2593	10	.	.	.
18542	2594	1	BROILED	BROILED	NNP
18542	2594	2	POMPANO	POMPANO	NNP
18542	2594	3	--	--	:
18542	2594	4	III	iii	CD
18542	2594	5	Clean	clean	JJ
18542	2594	6	and	and	CC
18542	2594	7	split	split	VBD
18542	2594	8	the	the	DT
18542	2594	9	fish	fish	NN
18542	2594	10	,	,	,
18542	2594	11	rub	rub	VBN
18542	2594	12	with	with	IN
18542	2594	13	oil	oil	NN
18542	2594	14	,	,	,
18542	2594	15	sprinkle	sprinkle	VB
18542	2594	16	with	with	IN
18542	2594	17	salt	salt	NN
18542	2594	18	and	and	CC
18542	2594	19	pepper	pepper	NN
18542	2594	20	,	,	,
18542	2594	21	roll	roll	NN
18542	2594	22	in	in	IN
18542	2594	23	crumbs	crumb	NNS
18542	2594	24	,	,	,
18542	2594	25	and	and	CC
18542	2594	26	broil	broil	NNP
18542	2594	27	.	.	.
18542	2595	1	BROILED	BROILED	NNP
18542	2595	2	POMPANO	POMPANO	NNP
18542	2595	3	À	À	NNP
18542	2595	4	LA	LA	NNP
18542	2595	5	MAÎTRE	MAÎTRE	NNP
18542	2595	6	D'HÔTEL	d'hôtel	NN
18542	2595	7	Clean	clean	JJ
18542	2595	8	and	and	CC
18542	2595	9	split	split	VBD
18542	2595	10	the	the	DT
18542	2595	11	fish	fish	NN
18542	2595	12	,	,	,
18542	2595	13	rub	rub	VBN
18542	2595	14	with	with	IN
18542	2595	15	salt	salt	NN
18542	2595	16	,	,	,
18542	2595	17	pepper	pepper	NN
18542	2595	18	,	,	,
18542	2595	19	and	and	CC
18542	2595	20	olive	olive	NN
18542	2595	21	-	-	HYPH
18542	2595	22	oil	oil	NN
18542	2595	23	,	,	,
18542	2595	24	and	and	CC
18542	2595	25	broil	broil	NNP
18542	2595	26	.	.	.
18542	2596	1	Serve	serve	VB
18542	2596	2	with	with	IN
18542	2596	3	Maître	Maître	NNP
18542	2596	4	d'Hôtel	d'Hôtel	NNP
18542	2596	5	Sauce	Sauce	NNP
18542	2596	6	.	.	.
18542	2597	1	[	[	-LRB-
18542	2597	2	Page	page	NN
18542	2597	3	254	254	CD
18542	2597	4	]	]	-RRB-
18542	2597	5	FRIED	FRIED	NNP
18542	2597	6	POMPANO	POMPANO	NNP
18542	2597	7	--	--	:
18542	2597	8	I	-PRON-	PRP
18542	2597	9	Cut	cut	VBP
18542	2597	10	the	the	DT
18542	2597	11	cleaned	clean	VBN
18542	2597	12	fish	fish	NN
18542	2597	13	into	into	IN
18542	2597	14	slices	slice	NNS
18542	2597	15	,	,	,
18542	2597	16	dredge	dredge	NN
18542	2597	17	with	with	IN
18542	2597	18	flour	flour	NN
18542	2597	19	,	,	,
18542	2597	20	and	and	CC
18542	2597	21	fry	fry	NNP
18542	2597	22	brown	brown	NNP
18542	2597	23	in	in	IN
18542	2597	24	butter	butter	NN
18542	2597	25	.	.	.
18542	2598	1	Serve	serve	VB
18542	2598	2	with	with	IN
18542	2598	3	any	any	DT
18542	2598	4	preferred	preferred	JJ
18542	2598	5	sauce	sauce	NN
18542	2598	6	.	.	.
18542	2599	1	FRIED	FRIED	NNP
18542	2599	2	POMPANO	POMPANO	NNP
18542	2599	3	--	--	:
18542	2599	4	II	II	NNP
18542	2599	5	Cut	Cut	NNP
18542	2599	6	the	the	DT
18542	2599	7	cleaned	clean	VBN
18542	2599	8	fish	fish	NN
18542	2599	9	into	into	IN
18542	2599	10	strips	strip	NNS
18542	2599	11	,	,	,
18542	2599	12	season	season	NN
18542	2599	13	with	with	IN
18542	2599	14	salt	salt	NN
18542	2599	15	,	,	,
18542	2599	16	pepper	pepper	NN
18542	2599	17	,	,	,
18542	2599	18	and	and	CC
18542	2599	19	nutmeg	nutmeg	NNP
18542	2599	20	,	,	,
18542	2599	21	dip	dip	NN
18542	2599	22	in	in	IN
18542	2599	23	egg	egg	NN
18542	2599	24	and	and	CC
18542	2599	25	crumbs	crumb	NNS
18542	2599	26	and	and	CC
18542	2599	27	fry	fry	VB
18542	2599	28	in	in	IN
18542	2599	29	fat	fat	NN
18542	2599	30	to	to	TO
18542	2599	31	cover	cover	VB
18542	2599	32	.	.	.
18542	2600	1	FILLETS	FILLETS	NNP
18542	2600	2	OF	of	IN
18542	2600	3	POMPANO	POMPANO	NNP
18542	2600	4	Cut	Cut	NNP
18542	2600	5	a	a	DT
18542	2600	6	prepared	prepared	JJ
18542	2600	7	and	and	CC
18542	2600	8	cleaned	clean	VBD
18542	2600	9	pompano	pompano	NN
18542	2600	10	into	into	IN
18542	2600	11	strips	strip	NNS
18542	2600	12	.	.	.
18542	2601	1	Marinate	Marinate	NNP
18542	2601	2	for	for	IN
18542	2601	3	an	an	DT
18542	2601	4	hour	hour	NN
18542	2601	5	in	in	IN
18542	2601	6	oil	oil	NN
18542	2601	7	and	and	CC
18542	2601	8	vinegar	vinegar	NN
18542	2601	9	,	,	,
18542	2601	10	seasoned	season	VBN
18542	2601	11	with	with	IN
18542	2601	12	salt	salt	NN
18542	2601	13	and	and	CC
18542	2601	14	pepper	pepper	NN
18542	2601	15	.	.	.
18542	2602	1	Drain	drain	NN
18542	2602	2	,	,	,
18542	2602	3	dip	dip	NN
18542	2602	4	in	in	IN
18542	2602	5	crumbs	crumb	NNS
18542	2602	6	,	,	,
18542	2602	7	then	then	RB
18542	2602	8	in	in	IN
18542	2602	9	egg	egg	NN
18542	2602	10	,	,	,
18542	2602	11	then	then	RB
18542	2602	12	in	in	IN
18542	2602	13	crumbs	crumb	NNS
18542	2602	14	,	,	,
18542	2602	15	and	and	CC
18542	2602	16	put	put	VBD
18542	2602	17	in	in	RP
18542	2602	18	a	a	DT
18542	2602	19	buttered	butter	VBN
18542	2602	20	paper	paper	NN
18542	2602	21	and	and	CC
18542	2602	22	bake	bake	NN
18542	2602	23	until	until	IN
18542	2602	24	done	do	VBN
18542	2602	25	.	.	.
18542	2603	1	Serve	serve	VB
18542	2603	2	with	with	IN
18542	2603	3	Tomato	Tomato	NNP
18542	2603	4	Sauce	Sauce	NNP
18542	2603	5	.	.	.
18542	2604	1	FILLETS	FILLETS	NNP
18542	2604	2	OF	of	IN
18542	2604	3	POMPANO	POMPANO	NNP
18542	2604	4	À	À	NNP
18542	2604	5	LA	LA	NNP
18542	2604	6	DUCHESSE	DUCHESSE	NNP
18542	2604	7	Cut	Cut	NNP
18542	2604	8	a	a	DT
18542	2604	9	cleaned	clean	VBN
18542	2604	10	pompano	pompano	NN
18542	2604	11	into	into	IN
18542	2604	12	strips	strip	NNS
18542	2604	13	,	,	,
18542	2604	14	sprinkle	sprinkle	VBP
18542	2604	15	with	with	IN
18542	2604	16	salt	salt	NN
18542	2604	17	,	,	,
18542	2604	18	pepper	pepper	NN
18542	2604	19	,	,	,
18542	2604	20	and	and	CC
18542	2604	21	onion	onion	NN
18542	2604	22	-	-	HYPH
18542	2604	23	juice	juice	NN
18542	2604	24	,	,	,
18542	2604	25	and	and	CC
18542	2604	26	put	put	VBD
18542	2604	27	into	into	IN
18542	2604	28	a	a	DT
18542	2604	29	small	small	JJ
18542	2604	30	baking	baking	NN
18542	2604	31	-	-	HYPH
18542	2604	32	pan	pan	NN
18542	2604	33	.	.	.
18542	2605	1	Steam	steam	NN
18542	2605	2	until	until	IN
18542	2605	3	done	do	VBN
18542	2605	4	,	,	,
18542	2605	5	take	take	VB
18542	2605	6	up	up	RP
18542	2605	7	carefully	carefully	RB
18542	2605	8	and	and	CC
18542	2605	9	spread	spread	VB
18542	2605	10	each	each	DT
18542	2605	11	one	one	NN
18542	2605	12	with	with	IN
18542	2605	13	seasoned	season	VBN
18542	2605	14	mashed	mash	VBN
18542	2605	15	potato	potato	NN
18542	2605	16	mixed	mix	VBN
18542	2605	17	with	with	IN
18542	2605	18	well	well	RB
18542	2605	19	-	-	HYPH
18542	2605	20	beaten	beat	VBN
18542	2605	21	egg	egg	NN
18542	2605	22	.	.	.
18542	2606	1	Bake	bake	VB
18542	2606	2	in	in	IN
18542	2606	3	the	the	DT
18542	2606	4	oven	oven	NN
18542	2606	5	until	until	IN
18542	2606	6	puffed	puffed	NNP
18542	2606	7	and	and	CC
18542	2606	8	brown	brown	JJ
18542	2606	9	and	and	CC
18542	2606	10	serve	serve	VB
18542	2606	11	immediately	immediately	RB
18542	2606	12	.	.	.
18542	2607	1	[	[	-LRB-
18542	2607	2	Page	page	NN
18542	2607	3	255	255	CD
18542	2607	4	]	]	-RRB-
18542	2607	5	FILLETS	FILLETS	NNP
18542	2607	6	OF	of	IN
18542	2607	7	POMPANO	POMPANO	NNP
18542	2607	8	AU	AU	NNP
18542	2607	9	GRATIN	GRATIN	NNP
18542	2607	10	Split	Split	VBD
18542	2607	11	the	the	DT
18542	2607	12	fish	fish	NN
18542	2607	13	in	in	IN
18542	2607	14	two	two	CD
18542	2607	15	lengthwise	lengthwise	RB
18542	2607	16	,	,	,
18542	2607	17	and	and	CC
18542	2607	18	remove	remove	VB
18542	2607	19	the	the	DT
18542	2607	20	bone	bone	NN
18542	2607	21	and	and	CC
18542	2607	22	skin	skin	NN
18542	2607	23	.	.	.
18542	2608	1	Cut	cut	VB
18542	2608	2	into	into	IN
18542	2608	3	strips	strip	NNS
18542	2608	4	,	,	,
18542	2608	5	season	season	NN
18542	2608	6	with	with	IN
18542	2608	7	salt	salt	NN
18542	2608	8	,	,	,
18542	2608	9	pepper	pepper	NN
18542	2608	10	,	,	,
18542	2608	11	and	and	CC
18542	2608	12	butter	butter	NN
18542	2608	13	,	,	,
18542	2608	14	roll	roll	VB
18542	2608	15	up	up	RP
18542	2608	16	,	,	,
18542	2608	17	and	and	CC
18542	2608	18	tie	tie	VB
18542	2608	19	or	or	CC
18542	2608	20	fasten	fasten	VB
18542	2608	21	with	with	IN
18542	2608	22	toothpicks	toothpick	NNS
18542	2608	23	or	or	CC
18542	2608	24	skewers	skewer	NNS
18542	2608	25	.	.	.
18542	2609	1	Simmer	simmer	NN
18542	2609	2	slowly	slowly	RB
18542	2609	3	until	until	IN
18542	2609	4	done	do	VBN
18542	2609	5	in	in	IN
18542	2609	6	equal	equal	JJ
18542	2609	7	parts	part	NNS
18542	2609	8	of	of	IN
18542	2609	9	white	white	JJ
18542	2609	10	wine	wine	NN
18542	2609	11	and	and	CC
18542	2609	12	water	water	NN
18542	2609	13	,	,	,
18542	2609	14	adding	add	VBG
18542	2609	15	a	a	DT
18542	2609	16	little	little	JJ
18542	2609	17	Maître	Maître	NNP
18542	2609	18	d'Hôtel	d'Hôtel	NNP
18542	2609	19	Sauce	Sauce	NNP
18542	2609	20	.	.	.
18542	2610	1	POMPANO	POMPANO	NNP
18542	2610	2	À	À	NNP
18542	2610	3	LA	LA	NNP
18542	2610	4	CARDINAL	CARDINAL	NNP
18542	2610	5	Butter	Butter	NNP
18542	2610	6	a	a	DT
18542	2610	7	baking	baking	NN
18542	2610	8	-	-	HYPH
18542	2610	9	dish	dish	NN
18542	2610	10	and	and	CC
18542	2610	11	lay	lie	VBD
18542	2610	12	upon	upon	IN
18542	2610	13	it	-PRON-	PRP
18542	2610	14	a	a	DT
18542	2610	15	large	large	JJ
18542	2610	16	cleaned	clean	VBN
18542	2610	17	and	and	CC
18542	2610	18	split	split	VBD
18542	2610	19	pompano	pompano	NN
18542	2610	20	.	.	.
18542	2611	1	Open	open	VB
18542	2611	2	a	a	DT
18542	2611	3	can	can	NN
18542	2611	4	of	of	IN
18542	2611	5	sweet	sweet	JJ
18542	2611	6	Spanish	spanish	JJ
18542	2611	7	peppers	pepper	NNS
18542	2611	8	,	,	,
18542	2611	9	drain	drain	VBP
18542	2611	10	,	,	,
18542	2611	11	and	and	CC
18542	2611	12	cover	cover	VB
18542	2611	13	the	the	DT
18542	2611	14	fish	fish	NN
18542	2611	15	with	with	IN
18542	2611	16	them	-PRON-	PRP
18542	2611	17	.	.	.
18542	2612	1	Sprinkle	sprinkle	VB
18542	2612	2	with	with	IN
18542	2612	3	chopped	chopped	JJ
18542	2612	4	onion	onion	NN
18542	2612	5	,	,	,
18542	2612	6	minced	mince	VBD
18542	2612	7	parsley	parsley	NNP
18542	2612	8	,	,	,
18542	2612	9	chopped	chop	VBN
18542	2612	10	mushrooms	mushroom	NNS
18542	2612	11	,	,	,
18542	2612	12	crumbs	crumb	VBZ
18542	2612	13	,	,	,
18542	2612	14	and	and	CC
18542	2612	15	dots	dot	NNS
18542	2612	16	of	of	IN
18542	2612	17	butter	butter	NN
18542	2612	18	.	.	.
18542	2613	1	Add	add	VB
18542	2613	2	one	one	CD
18542	2613	3	cupful	cupful	NN
18542	2613	4	of	of	IN
18542	2613	5	stock	stock	NN
18542	2613	6	,	,	,
18542	2613	7	and	and	CC
18542	2613	8	a	a	DT
18542	2613	9	wineglassful	wineglassful	NN
18542	2613	10	of	of	IN
18542	2613	11	Port	Port	NNP
18542	2613	12	wine	wine	NN
18542	2613	13	.	.	.
18542	2614	1	Bake	bake	VB
18542	2614	2	for	for	IN
18542	2614	3	twenty	twenty	CD
18542	2614	4	minutes	minute	NNS
18542	2614	5	,	,	,
18542	2614	6	basting	baste	VBG
18542	2614	7	as	as	IN
18542	2614	8	required	require	VBN
18542	2614	9	,	,	,
18542	2614	10	take	take	VB
18542	2614	11	up	up	RP
18542	2614	12	carefully	carefully	RB
18542	2614	13	,	,	,
18542	2614	14	and	and	CC
18542	2614	15	serve	serve	VB
18542	2614	16	with	with	IN
18542	2614	17	fried	fried	JJ
18542	2614	18	sweet	sweet	JJ
18542	2614	19	potatoes	potato	NNS
18542	2614	20	.	.	.
18542	2615	1	[	[	-LRB-
18542	2615	2	Page	page	NN
18542	2615	3	257	257	CD
18542	2615	4	]	]	-RRB-
18542	2615	5	THIRTEEN	THIRTEEN	VBD
18542	2615	6	WAYS	ways	NN
18542	2615	7	TO	to	IN
18542	2615	8	COOK	COOK	NNP
18542	2615	9	RED	red	JJ
18542	2615	10	SNAPPER	SNAPPER	NNP
18542	2615	11	FRIED	FRIED	NNP
18542	2615	12	RED	RED	NNP
18542	2615	13	SNAPPER	snapper	VB
18542	2615	14	Clean	clean	VB
18542	2615	15	the	the	DT
18542	2615	16	fish	fish	NN
18542	2615	17	,	,	,
18542	2615	18	skin	skin	NN
18542	2615	19	,	,	,
18542	2615	20	and	and	CC
18542	2615	21	remove	remove	VB
18542	2615	22	the	the	DT
18542	2615	23	backbone	backbone	NN
18542	2615	24	.	.	.
18542	2616	1	Slice	slice	NN
18542	2616	2	lengthwise	lengthwise	RB
18542	2616	3	in	in	IN
18542	2616	4	long	long	JJ
18542	2616	5	thin	thin	JJ
18542	2616	6	strips	strip	NNS
18542	2616	7	,	,	,
18542	2616	8	roll	roll	VB
18542	2616	9	up	up	RP
18542	2616	10	and	and	CC
18542	2616	11	fasten	fasten	VB
18542	2616	12	with	with	IN
18542	2616	13	a	a	DT
18542	2616	14	toothpick	toothpick	NN
18542	2616	15	or	or	CC
18542	2616	16	skewer	skewer	NN
18542	2616	17	.	.	.
18542	2617	1	Dip	dip	VB
18542	2617	2	in	in	IN
18542	2617	3	egg	egg	NN
18542	2617	4	,	,	,
18542	2617	5	then	then	RB
18542	2617	6	in	in	IN
18542	2617	7	cracker	cracker	NN
18542	2617	8	dust	dust	NN
18542	2617	9	,	,	,
18542	2617	10	and	and	CC
18542	2617	11	fry	fry	VB
18542	2617	12	in	in	IN
18542	2617	13	deep	deep	JJ
18542	2617	14	fat	fat	NN
18542	2617	15	.	.	.
18542	2618	1	Serve	serve	VB
18542	2618	2	with	with	IN
18542	2618	3	Tartar	Tartar	NNP
18542	2618	4	Sauce	Sauce	NNP
18542	2618	5	.	.	.
18542	2619	1	BOILED	BOILED	NNP
18542	2619	2	RED	red	JJ
18542	2619	3	SNAPPER	snapper	NN
18542	2619	4	--	--	:
18542	2619	5	I	-PRON-	PRP
18542	2619	6	Clean	clean	VBP
18542	2619	7	and	and	CC
18542	2619	8	draw	draw	VBP
18542	2619	9	the	the	DT
18542	2619	10	fish	fish	NN
18542	2619	11	and	and	CC
18542	2619	12	boil	boil	VB
18542	2619	13	slowly	slowly	RB
18542	2619	14	in	in	IN
18542	2619	15	salted	salt	VBN
18542	2619	16	and	and	CC
18542	2619	17	acidulated	acidulated	JJ
18542	2619	18	water	water	NN
18542	2619	19	to	to	TO
18542	2619	20	cover	cover	VB
18542	2619	21	.	.	.
18542	2620	1	Drain	drain	VB
18542	2620	2	and	and	CC
18542	2620	3	serve	serve	VB
18542	2620	4	with	with	IN
18542	2620	5	any	any	DT
18542	2620	6	preferred	preferred	JJ
18542	2620	7	sauce	sauce	NN
18542	2620	8	.	.	.
18542	2621	1	BOILED	BOILED	NNP
18542	2621	2	RED	red	JJ
18542	2621	3	SNAPPER	snapper	NN
18542	2621	4	--	--	:
18542	2621	5	II	II	NNP
18542	2621	6	Clean	Clean	NNP
18542	2621	7	a	a	DT
18542	2621	8	red	red	JJ
18542	2621	9	snapper	snapper	NN
18542	2621	10	,	,	,
18542	2621	11	sew	sew	VB
18542	2621	12	it	-PRON-	PRP
18542	2621	13	up	up	RP
18542	2621	14	in	in	IN
18542	2621	15	mosquito	mosquito	NNP
18542	2621	16	netting	netting	NN
18542	2621	17	,	,	,
18542	2621	18	and	and	CC
18542	2621	19	boil	boil	VB
18542	2621	20	it	-PRON-	PRP
18542	2621	21	in	in	IN
18542	2621	22	salted	salt	VBN
18542	2621	23	and	and	CC
18542	2621	24	acidulated	acidulated	JJ
18542	2621	25	water	water	NN
18542	2621	26	.	.	.
18542	2622	1	Drain	drain	VB
18542	2622	2	carefully	carefully	RB
18542	2622	3	,	,	,
18542	2622	4	unwrap	unwrap	JJ
18542	2622	5	,	,	,
18542	2622	6	and	and	CC
18542	2622	7	serve	serve	VB
18542	2622	8	with	with	IN
18542	2622	9	Tomato	Tomato	NNP
18542	2622	10	Sauce	Sauce	NNP
18542	2622	11	.	.	.
18542	2623	1	BAKED	baked	JJ
18542	2623	2	RED	red	JJ
18542	2623	3	SNAPPER	snapper	NN
18542	2623	4	--	--	:
18542	2623	5	I	-PRON-	PRP
18542	2623	6	Prepare	prepare	VBP
18542	2623	7	and	and	CC
18542	2623	8	clean	clean	VB
18542	2623	9	the	the	DT
18542	2623	10	fish	fish	NN
18542	2623	11	,	,	,
18542	2623	12	stuff	stuff	NN
18542	2623	13	with	with	IN
18542	2623	14	[	[	-LRB-
18542	2623	15	Page	page	NN
18542	2623	16	258	258	CD
18542	2623	17	]	]	-RRB-
18542	2623	18	seasoned	season	VBN
18542	2623	19	crumbs	crumb	NNS
18542	2623	20	and	and	CC
18542	2623	21	chopped	chop	VBD
18542	2623	22	oysters	oyster	NNS
18542	2623	23	.	.	.
18542	2624	1	Put	put	VB
18542	2624	2	on	on	RP
18542	2624	3	a	a	DT
18542	2624	4	buttered	butter	VBN
18542	2624	5	tin	tin	NN
18542	2624	6	sheet	sheet	NN
18542	2624	7	and	and	CC
18542	2624	8	lay	lie	VBD
18542	2624	9	into	into	IN
18542	2624	10	a	a	DT
18542	2624	11	baking	baking	NN
18542	2624	12	-	-	HYPH
18542	2624	13	pan	pan	NN
18542	2624	14	.	.	.
18542	2625	1	Sprinkle	sprinkle	VB
18542	2625	2	with	with	IN
18542	2625	3	salt	salt	NN
18542	2625	4	,	,	,
18542	2625	5	pepper	pepper	NN
18542	2625	6	,	,	,
18542	2625	7	and	and	CC
18542	2625	8	flour	flour	NN
18542	2625	9	and	and	CC
18542	2625	10	bake	bake	NN
18542	2625	11	for	for	IN
18542	2625	12	an	an	DT
18542	2625	13	hour	hour	NN
18542	2625	14	,	,	,
18542	2625	15	basting	baste	VBG
18542	2625	16	with	with	IN
18542	2625	17	melted	melted	JJ
18542	2625	18	butter	butter	NN
18542	2625	19	and	and	CC
18542	2625	20	hot	hot	JJ
18542	2625	21	water	water	NN
18542	2625	22	as	as	IN
18542	2625	23	required	require	VBN
18542	2625	24	.	.	.
18542	2626	1	Serve	serve	VB
18542	2626	2	with	with	IN
18542	2626	3	any	any	DT
18542	2626	4	preferred	preferred	JJ
18542	2626	5	sauce	sauce	NN
18542	2626	6	.	.	.
18542	2627	1	BAKED	baked	JJ
18542	2627	2	RED	red	JJ
18542	2627	3	SNAPPER	snapper	NN
18542	2627	4	--	--	:
18542	2627	5	II	II	NNP
18542	2627	6	Clean	clean	JJ
18542	2627	7	and	and	CC
18542	2627	8	season	season	VBP
18542	2627	9	the	the	DT
18542	2627	10	fish	fish	NN
18542	2627	11	,	,	,
18542	2627	12	rub	rub	VB
18542	2627	13	with	with	IN
18542	2627	14	vinegar	vinegar	NN
18542	2627	15	,	,	,
18542	2627	16	and	and	CC
18542	2627	17	put	put	VBD
18542	2627	18	into	into	IN
18542	2627	19	a	a	DT
18542	2627	20	baking	baking	NN
18542	2627	21	-	-	HYPH
18542	2627	22	pan	pan	NN
18542	2627	23	.	.	.
18542	2628	1	Dot	dot	NN
18542	2628	2	with	with	IN
18542	2628	3	butter	butter	NN
18542	2628	4	,	,	,
18542	2628	5	sprinkle	sprinkle	VB
18542	2628	6	with	with	IN
18542	2628	7	parsley	parsley	NN
18542	2628	8	,	,	,
18542	2628	9	and	and	CC
18542	2628	10	bake	bake	VB
18542	2628	11	,	,	,
18542	2628	12	basting	baste	VBG
18542	2628	13	with	with	IN
18542	2628	14	melted	melted	JJ
18542	2628	15	butter	butter	NN
18542	2628	16	and	and	CC
18542	2628	17	hot	hot	JJ
18542	2628	18	water	water	NN
18542	2628	19	as	as	IN
18542	2628	20	required	require	VBN
18542	2628	21	.	.	.
18542	2629	1	Serve	serve	VB
18542	2629	2	with	with	IN
18542	2629	3	Tomato	Tomato	NNP
18542	2629	4	Sauce	Sauce	NNP
18542	2629	5	.	.	.
18542	2630	1	BAKED	baked	JJ
18542	2630	2	RED	red	JJ
18542	2630	3	SNAPPER	snapper	NN
18542	2630	4	--	--	:
18542	2630	5	III	iii	CD
18542	2630	6	Clean	clean	JJ
18542	2630	7	the	the	DT
18542	2630	8	fish	fish	NN
18542	2630	9	,	,	,
18542	2630	10	leaving	leave	VBG
18542	2630	11	the	the	DT
18542	2630	12	head	head	NN
18542	2630	13	on	on	IN
18542	2630	14	,	,	,
18542	2630	15	and	and	CC
18542	2630	16	stuff	stuff	NN
18542	2630	17	with	with	IN
18542	2630	18	seasoned	seasoned	JJ
18542	2630	19	crumbs	crumb	NNS
18542	2630	20	,	,	,
18542	2630	21	cover	cover	VB
18542	2630	22	with	with	IN
18542	2630	23	sliced	sliced	JJ
18542	2630	24	tomatoes	tomato	NNS
18542	2630	25	and	and	CC
18542	2630	26	sliced	sliced	JJ
18542	2630	27	lemon	lemon	NN
18542	2630	28	,	,	,
18542	2630	29	and	and	CC
18542	2630	30	bake	bake	VB
18542	2630	31	,	,	,
18542	2630	32	basting	baste	VBG
18542	2630	33	occasionally	occasionally	RB
18542	2630	34	with	with	IN
18542	2630	35	melted	melted	JJ
18542	2630	36	butter	butter	NN
18542	2630	37	and	and	CC
18542	2630	38	hot	hot	JJ
18542	2630	39	water	water	NN
18542	2630	40	.	.	.
18542	2631	1	BAKED	baked	JJ
18542	2631	2	RED	red	JJ
18542	2631	3	SNAPPER	snapper	NN
18542	2631	4	WITH	with	IN
18542	2631	5	TOMATO	tomato	NN
18542	2631	6	SAUCE	SAUCE	VBN
18542	2631	7	Season	season	NN
18542	2631	8	four	four	CD
18542	2631	9	pounds	pound	NNS
18542	2631	10	of	of	IN
18542	2631	11	prepared	prepare	VBN
18542	2631	12	and	and	CC
18542	2631	13	cleaned	clean	VBD
18542	2631	14	red	red	JJ
18542	2631	15	snapper	snapper	NN
18542	2631	16	with	with	IN
18542	2631	17	salt	salt	NN
18542	2631	18	and	and	CC
18542	2631	19	pepper	pepper	NN
18542	2631	20	.	.	.
18542	2632	1	Cover	cover	VB
18542	2632	2	with	with	IN
18542	2632	3	thin	thin	JJ
18542	2632	4	slices	slice	NNS
18542	2632	5	of	of	IN
18542	2632	6	bacon	bacon	NN
18542	2632	7	,	,	,
18542	2632	8	dredge	dredge	NN
18542	2632	9	with	with	IN
18542	2632	10	flour	flour	NN
18542	2632	11	,	,	,
18542	2632	12	and	and	CC
18542	2632	13	put	put	VBD
18542	2632	14	into	into	IN
18542	2632	15	a	a	DT
18542	2632	16	buttered	butter	VBN
18542	2632	17	baking	baking	NN
18542	2632	18	-	-	HYPH
18542	2632	19	pan	pan	NN
18542	2632	20	with	with	IN
18542	2632	21	two	two	CD
18542	2632	22	cupfuls	cupful	NNS
18542	2632	23	of	of	IN
18542	2632	24	boiling	boiling	NN
18542	2632	25	water	water	NN
18542	2632	26	.	.	.
18542	2633	1	Bake	bake	VB
18542	2633	2	slowly	slowly	RB
18542	2633	3	.	.	.
18542	2634	1	While	while	IN
18542	2634	2	it	-PRON-	PRP
18542	2634	3	is	be	VBZ
18542	2634	4	baking	bake	VBG
18542	2634	5	fry	fry	NNP
18542	2634	6	brown	brown	NNP
18542	2634	7	two	two	CD
18542	2634	8	slices	slice	NNS
18542	2634	9	of	of	IN
18542	2634	10	chopped	chop	VBN
18542	2634	11	[	[	-LRB-
18542	2634	12	Page	page	NN
18542	2634	13	259	259	CD
18542	2634	14	]	]	-RRB-
18542	2634	15	bacon	bacon	NN
18542	2634	16	,	,	,
18542	2634	17	add	add	VB
18542	2634	18	a	a	DT
18542	2634	19	chopped	chop	VBN
18542	2634	20	onion	onion	NN
18542	2634	21	,	,	,
18542	2634	22	a	a	DT
18542	2634	23	pepper	pepper	NN
18542	2634	24	pod	pod	NN
18542	2634	25	,	,	,
18542	2634	26	a	a	DT
18542	2634	27	can	can	NN
18542	2634	28	of	of	IN
18542	2634	29	tomatoes	tomato	NNS
18542	2634	30	,	,	,
18542	2634	31	and	and	CC
18542	2634	32	salt	salt	NN
18542	2634	33	and	and	CC
18542	2634	34	black	black	JJ
18542	2634	35	pepper	pepper	NN
18542	2634	36	to	to	IN
18542	2634	37	taste	taste	NN
18542	2634	38	.	.	.
18542	2635	1	Cook	cook	VB
18542	2635	2	until	until	IN
18542	2635	3	it	-PRON-	PRP
18542	2635	4	thickens	thicken	VBZ
18542	2635	5	,	,	,
18542	2635	6	pour	pour	VBP
18542	2635	7	over	over	IN
18542	2635	8	the	the	DT
18542	2635	9	fish	fish	NN
18542	2635	10	,	,	,
18542	2635	11	and	and	CC
18542	2635	12	finish	finish	NN
18542	2635	13	baking	baking	NN
18542	2635	14	.	.	.
18542	2636	1	Take	take	VB
18542	2636	2	up	up	RP
18542	2636	3	carefully	carefully	RB
18542	2636	4	.	.	.
18542	2637	1	BAKED	BAKED	NNP
18542	2637	2	RED	RED	NNP
18542	2637	3	SNAPPER	snapper	NN
18542	2637	4	À	à	NN
18542	2637	5	LA	LA	NNP
18542	2637	6	CRÉOLE	CRÉOLE	NNP
18542	2637	7	Clean	clean	JJ
18542	2637	8	,	,	,
18542	2637	9	split	split	VBP
18542	2637	10	,	,	,
18542	2637	11	and	and	CC
18542	2637	12	bone	bone	NN
18542	2637	13	a	a	DT
18542	2637	14	large	large	JJ
18542	2637	15	red	red	JJ
18542	2637	16	snapper	snapper	NN
18542	2637	17	,	,	,
18542	2637	18	lay	lie	VBD
18542	2637	19	it	-PRON-	PRP
18542	2637	20	together	together	RB
18542	2637	21	again	again	RB
18542	2637	22	,	,	,
18542	2637	23	sprinkle	sprinkle	VB
18542	2637	24	with	with	IN
18542	2637	25	salt	salt	NN
18542	2637	26	and	and	CC
18542	2637	27	pepper	pepper	NN
18542	2637	28	,	,	,
18542	2637	29	and	and	CC
18542	2637	30	put	put	VBD
18542	2637	31	into	into	IN
18542	2637	32	a	a	DT
18542	2637	33	buttered	butter	VBN
18542	2637	34	baking	baking	NN
18542	2637	35	-	-	HYPH
18542	2637	36	pan	pan	NNP
18542	2637	37	.	.	.
18542	2638	1	Fry	fry	CD
18542	2638	2	in	in	IN
18542	2638	3	butter	butter	NN
18542	2638	4	a	a	DT
18542	2638	5	chopped	chop	VBN
18542	2638	6	onion	onion	NN
18542	2638	7	,	,	,
18542	2638	8	half	half	PDT
18542	2638	9	a	a	DT
18542	2638	10	dozen	dozen	NN
18542	2638	11	sliced	slice	VBN
18542	2638	12	mushrooms	mushroom	NNS
18542	2638	13	,	,	,
18542	2638	14	two	two	CD
18542	2638	15	fresh	fresh	JJ
18542	2638	16	tomatoes	tomato	NNS
18542	2638	17	,	,	,
18542	2638	18	and	and	CC
18542	2638	19	one	one	CD
18542	2638	20	green	green	JJ
18542	2638	21	pepper	pepper	NN
18542	2638	22	chopped	chop	VBN
18542	2638	23	.	.	.
18542	2639	1	Add	add	VB
18542	2639	2	a	a	DT
18542	2639	3	cupful	cupful	NN
18542	2639	4	of	of	IN
18542	2639	5	stock	stock	NN
18542	2639	6	,	,	,
18542	2639	7	spread	spread	VBD
18542	2639	8	over	over	IN
18542	2639	9	the	the	DT
18542	2639	10	fish	fish	NN
18542	2639	11	and	and	CC
18542	2639	12	bake	bake	VB
18542	2639	13	for	for	IN
18542	2639	14	twenty	twenty	CD
18542	2639	15	minutes	minute	NNS
18542	2639	16	,	,	,
18542	2639	17	basting	baste	VBG
18542	2639	18	with	with	IN
18542	2639	19	melted	melted	JJ
18542	2639	20	butter	butter	NN
18542	2639	21	and	and	CC
18542	2639	22	hot	hot	JJ
18542	2639	23	water	water	NN
18542	2639	24	as	as	IN
18542	2639	25	required	require	VBN
18542	2639	26	.	.	.
18542	2640	1	Take	take	VB
18542	2640	2	up	up	RP
18542	2640	3	carefully	carefully	RB
18542	2640	4	,	,	,
18542	2640	5	sprinkle	sprinkle	VB
18542	2640	6	with	with	IN
18542	2640	7	minced	mince	VBN
18542	2640	8	parsley	parsley	NNP
18542	2640	9	,	,	,
18542	2640	10	and	and	CC
18542	2640	11	serve	serve	VB
18542	2640	12	.	.	.
18542	2641	1	STUFFED	stuffed	VB
18542	2641	2	RED	red	JJ
18542	2641	3	SNAPPER	snapper	NN
18542	2641	4	Make	make	VBP
18542	2641	5	a	a	DT
18542	2641	6	stuffing	stuffing	NN
18542	2641	7	of	of	IN
18542	2641	8	one	one	CD
18542	2641	9	cupful	cupful	NN
18542	2641	10	of	of	IN
18542	2641	11	chopped	chopped	JJ
18542	2641	12	oysters	oyster	NNS
18542	2641	13	,	,	,
18542	2641	14	half	half	PDT
18542	2641	15	a	a	DT
18542	2641	16	cupful	cupful	NN
18542	2641	17	of	of	IN
18542	2641	18	cracker	cracker	NN
18542	2641	19	crumbs	crumb	VBZ
18542	2641	20	,	,	,
18542	2641	21	one	one	CD
18542	2641	22	egg	egg	NN
18542	2641	23	well	well	UH
18542	2641	24	beaten	beat	VBN
18542	2641	25	,	,	,
18542	2641	26	a	a	DT
18542	2641	27	teaspoonful	teaspoonful	NN
18542	2641	28	of	of	IN
18542	2641	29	chopped	chopped	JJ
18542	2641	30	onion	onion	NN
18542	2641	31	,	,	,
18542	2641	32	a	a	DT
18542	2641	33	tablespoonful	tablespoonful	NN
18542	2641	34	of	of	IN
18542	2641	35	butter	butter	NN
18542	2641	36	,	,	,
18542	2641	37	a	a	DT
18542	2641	38	tablespoonful	tablespoonful	NN
18542	2641	39	of	of	IN
18542	2641	40	minced	mince	VBN
18542	2641	41	parsley	parsley	NN
18542	2641	42	,	,	,
18542	2641	43	and	and	CC
18542	2641	44	salt	salt	NN
18542	2641	45	,	,	,
18542	2641	46	pepper	pepper	NN
18542	2641	47	,	,	,
18542	2641	48	and	and	CC
18542	2641	49	paprika	paprika	NNP
18542	2641	50	to	to	TO
18542	2641	51	season	season	VB
18542	2641	52	.	.	.
18542	2642	1	Add	add	VB
18542	2642	2	cream	cream	NN
18542	2642	3	or	or	CC
18542	2642	4	oyster	oyster	JJ
18542	2642	5	liquor	liquor	NN
18542	2642	6	to	to	TO
18542	2642	7	make	make	VB
18542	2642	8	soft	soft	JJ
18542	2642	9	,	,	,
18542	2642	10	fill	fill	VB
18542	2642	11	the	the	DT
18542	2642	12	fish	fish	NN
18542	2642	13	,	,	,
18542	2642	14	and	and	CC
18542	2642	15	sew	sew	VB
18542	2642	16	up	up	RP
18542	2642	17	.	.	.
18542	2643	1	Put	put	VB
18542	2643	2	a	a	DT
18542	2643	3	layer	layer	NN
18542	2643	4	of	of	IN
18542	2643	5	salt	salt	NN
18542	2643	6	pork	pork	NN
18542	2643	7	,	,	,
18542	2643	8	sliced	slice	VBD
18542	2643	9	tomato	tomato	NNP
18542	2643	10	,	,	,
18542	2643	11	and	and	CC
18542	2643	12	sliced	slice	VBD
18542	2643	13	onion	onion	NN
18542	2643	14	into	into	IN
18542	2643	15	a	a	DT
18542	2643	16	baking	baking	NN
18542	2643	17	-	-	HYPH
18542	2643	18	pan	pan	NN
18542	2643	19	,	,	,
18542	2643	20	lay	lie	VBD
18542	2643	21	the	the	DT
18542	2643	22	fish	fish	NN
18542	2643	23	upon	upon	IN
18542	2643	24	it	-PRON-	PRP
18542	2643	25	,	,	,
18542	2643	26	cover	cover	VBP
18542	2643	27	with	with	IN
18542	2643	28	chopped	chop	VBN
18542	2643	29	salt	salt	NN
18542	2643	30	pork	pork	NN
18542	2643	31	,	,	,
18542	2643	32	sprinkle	sprinkle	VB
18542	2643	33	with	with	IN
18542	2643	34	salt	salt	NN
18542	2643	35	,	,	,
18542	2643	36	pepper	pepper	NN
18542	2643	37	,	,	,
18542	2643	38	and	and	CC
18542	2643	39	flour	flour	NN
18542	2643	40	,	,	,
18542	2643	41	add	add	VB
18542	2643	42	two	two	CD
18542	2643	43	cupfuls	cupful	NNS
18542	2643	44	of	of	IN
18542	2643	45	stock	stock	NN
18542	2643	46	and	and	CC
18542	2643	47	bake	bake	NN
18542	2643	48	for	for	IN
18542	2643	49	an	an	DT
18542	2643	50	hour	hour	NN
18542	2643	51	,	,	,
18542	2643	52	basting	baste	VBG
18542	2643	53	as	as	IN
18542	2643	54	[	[	-LRB-
18542	2643	55	Page	page	NN
18542	2643	56	260	260	CD
18542	2643	57	]	]	-RRB-
18542	2643	58	required	require	VBN
18542	2643	59	.	.	.
18542	2644	1	Take	take	VB
18542	2644	2	up	up	RP
18542	2644	3	the	the	DT
18542	2644	4	fish	fish	NN
18542	2644	5	carefully	carefully	RB
18542	2644	6	,	,	,
18542	2644	7	rub	rub	VB
18542	2644	8	the	the	DT
18542	2644	9	tomatoes	tomato	NNS
18542	2644	10	and	and	CC
18542	2644	11	liquid	liquid	NN
18542	2644	12	through	through	IN
18542	2644	13	a	a	DT
18542	2644	14	purée	purée	NN
18542	2644	15	sieve	sieve	NN
18542	2644	16	,	,	,
18542	2644	17	thicken	thicken	VBN
18542	2644	18	with	with	IN
18542	2644	19	butter	butter	NN
18542	2644	20	and	and	CC
18542	2644	21	flour	flour	NN
18542	2644	22	cooked	cook	VBN
18542	2644	23	together	together	RB
18542	2644	24	,	,	,
18542	2644	25	pour	pour	VBP
18542	2644	26	around	around	IN
18542	2644	27	the	the	DT
18542	2644	28	fish	fish	NN
18542	2644	29	,	,	,
18542	2644	30	and	and	CC
18542	2644	31	serve	serve	VB
18542	2644	32	.	.	.
18542	2645	1	STUFFED	stuffed	VB
18542	2645	2	RED	RED	NNP
18542	2645	3	SNAPPER	snapper	NN
18542	2645	4	À	à	NN
18542	2645	5	LA	LA	NNP
18542	2645	6	CRÉOLE	CRÉOLE	NNP
18542	2645	7	Cook	Cook	NNP
18542	2645	8	together	together	RB
18542	2645	9	a	a	DT
18542	2645	10	can	can	NN
18542	2645	11	of	of	IN
18542	2645	12	tomatoes	tomato	NNS
18542	2645	13	,	,	,
18542	2645	14	six	six	CD
18542	2645	15	chopped	chop	VBN
18542	2645	16	onions	onion	NNS
18542	2645	17	,	,	,
18542	2645	18	a	a	DT
18542	2645	19	cupful	cupful	NN
18542	2645	20	of	of	IN
18542	2645	21	dry	dry	JJ
18542	2645	22	bread	bread	NN
18542	2645	23	crumbs	crumb	NNS
18542	2645	24	,	,	,
18542	2645	25	a	a	DT
18542	2645	26	tablespoonful	tablespoonful	NN
18542	2645	27	of	of	IN
18542	2645	28	Worcestershire	Worcestershire	NNP
18542	2645	29	Sauce	Sauce	NNP
18542	2645	30	,	,	,
18542	2645	31	three	three	CD
18542	2645	32	tablespoonfuls	tablespoonful	NNS
18542	2645	33	of	of	IN
18542	2645	34	butter	butter	NN
18542	2645	35	,	,	,
18542	2645	36	and	and	CC
18542	2645	37	salt	salt	NN
18542	2645	38	,	,	,
18542	2645	39	red	red	JJ
18542	2645	40	and	and	CC
18542	2645	41	black	black	JJ
18542	2645	42	pepper	pepper	NN
18542	2645	43	to	to	IN
18542	2645	44	season	season	NN
18542	2645	45	.	.	.
18542	2646	1	Stuff	stuff	VB
18542	2646	2	the	the	DT
18542	2646	3	prepared	prepare	VBD
18542	2646	4	and	and	CC
18542	2646	5	cleaned	clean	VBD
18542	2646	6	red	red	JJ
18542	2646	7	snapper	snapper	NN
18542	2646	8	with	with	IN
18542	2646	9	the	the	DT
18542	2646	10	mixture	mixture	NN
18542	2646	11	,	,	,
18542	2646	12	sew	sew	VB
18542	2646	13	up	up	RP
18542	2646	14	,	,	,
18542	2646	15	spread	spread	VBN
18542	2646	16	with	with	IN
18542	2646	17	the	the	DT
18542	2646	18	remaining	remain	VBG
18542	2646	19	dressing	dressing	NN
18542	2646	20	,	,	,
18542	2646	21	dot	dot	NN
18542	2646	22	with	with	IN
18542	2646	23	butter	butter	NN
18542	2646	24	,	,	,
18542	2646	25	and	and	CC
18542	2646	26	bake	bake	VB
18542	2646	27	for	for	IN
18542	2646	28	an	an	DT
18542	2646	29	hour	hour	NN
18542	2646	30	.	.	.
18542	2647	1	Take	take	VB
18542	2647	2	up	up	RP
18542	2647	3	carefully	carefully	RB
18542	2647	4	.	.	.
18542	2648	1	STEAMED	steamed	JJ
18542	2648	2	RED	RED	NNP
18542	2648	3	SNAPPER	SNAPPER	NNP
18542	2648	4	Lay	Lay	NNP
18542	2648	5	a	a	DT
18542	2648	6	cleaned	clean	VBN
18542	2648	7	red	red	JJ
18542	2648	8	snapper	snapper	NN
18542	2648	9	in	in	IN
18542	2648	10	a	a	DT
18542	2648	11	steamer	steamer	NN
18542	2648	12	on	on	IN
18542	2648	13	a	a	DT
18542	2648	14	bed	bed	NN
18542	2648	15	of	of	IN
18542	2648	16	sliced	sliced	JJ
18542	2648	17	tomatoes	tomato	NNS
18542	2648	18	and	and	CC
18542	2648	19	chopped	chop	VBD
18542	2648	20	onion	onion	NN
18542	2648	21	.	.	.
18542	2649	1	Steam	steam	NN
18542	2649	2	slowly	slowly	RB
18542	2649	3	for	for	IN
18542	2649	4	an	an	DT
18542	2649	5	hour	hour	NN
18542	2649	6	or	or	CC
18542	2649	7	more	more	JJR
18542	2649	8	,	,	,
18542	2649	9	turning	turn	VBG
18542	2649	10	once	once	RB
18542	2649	11	.	.	.
18542	2650	1	Serve	serve	VB
18542	2650	2	with	with	IN
18542	2650	3	Oyster	Oyster	NNP
18542	2650	4	or	or	CC
18542	2650	5	Tartar	Tartar	NNP
18542	2650	6	Sauce	Sauce	NNP
18542	2650	7	.	.	.
18542	2651	1	RED	RED	NNP
18542	2651	2	SNAPPER	SNAPPER	NNP
18542	2651	3	À	à	NN
18542	2651	4	LA	LA	NNP
18542	2651	5	BABETTE	BABETTE	NNP
18542	2651	6	Clean	clean	JJ
18542	2651	7	the	the	DT
18542	2651	8	fish	fish	NN
18542	2651	9	and	and	CC
18542	2651	10	rub	rub	VB
18542	2651	11	with	with	IN
18542	2651	12	salt	salt	NN
18542	2651	13	and	and	CC
18542	2651	14	pepper	pepper	NN
18542	2651	15	inside	inside	RB
18542	2651	16	and	and	CC
18542	2651	17	out	out	RB
18542	2651	18	.	.	.
18542	2652	1	Boil	Boil	NNP
18542	2652	2	in	in	IN
18542	2652	3	salted	salted	JJ
18542	2652	4	water	water	NN
18542	2652	5	to	to	TO
18542	2652	6	which	which	WDT
18542	2652	7	has	have	VBZ
18542	2652	8	been	be	VBN
18542	2652	9	added	add	VBN
18542	2652	10	a	a	DT
18542	2652	11	small	small	JJ
18542	2652	12	bunch	bunch	NN
18542	2652	13	of	of	IN
18542	2652	14	parsley	parsley	NN
18542	2652	15	,	,	,
18542	2652	16	a	a	DT
18542	2652	17	celery	celery	NN
18542	2652	18	root	root	NN
18542	2652	19	,	,	,
18542	2652	20	two	two	CD
18542	2652	21	sliced	sliced	JJ
18542	2652	22	onions	onion	NNS
18542	2652	23	,	,	,
18542	2652	24	a	a	DT
18542	2652	25	chopped	chop	VBN
18542	2652	26	carrot	carrot	NN
18542	2652	27	,	,	,
18542	2652	28	and	and	CC
18542	2652	29	a	a	DT
18542	2652	30	blade	blade	NN
18542	2652	31	of	of	IN
18542	2652	32	mace	mace	NN
18542	2652	33	.	.	.
18542	2653	1	When	when	WRB
18542	2653	2	done	do	VBN
18542	2653	3	,	,	,
18542	2653	4	take	take	VB
18542	2653	5	up	up	RP
18542	2653	6	,	,	,
18542	2653	7	sprinkle	sprinkle	VB
18542	2653	8	with	with	IN
18542	2653	9	crumbs	crumb	NNS
18542	2653	10	,	,	,
18542	2653	11	dot	dot	NN
18542	2653	12	with	with	IN
18542	2653	13	butter	butter	NN
18542	2653	14	,	,	,
18542	2653	15	[	[	-LRB-
18542	2653	16	Page	page	NN
18542	2653	17	261	261	CD
18542	2653	18	]	]	-RRB-
18542	2653	19	and	and	CC
18542	2653	20	brown	brown	JJ
18542	2653	21	in	in	IN
18542	2653	22	the	the	DT
18542	2653	23	oven	oven	NN
18542	2653	24	.	.	.
18542	2654	1	Strain	strain	VB
18542	2654	2	the	the	DT
18542	2654	3	liquid	liquid	NN
18542	2654	4	,	,	,
18542	2654	5	thicken	thicken	VBN
18542	2654	6	with	with	IN
18542	2654	7	butter	butter	NN
18542	2654	8	and	and	CC
18542	2654	9	flour	flour	NN
18542	2654	10	cooked	cook	VBN
18542	2654	11	together	together	RB
18542	2654	12	,	,	,
18542	2654	13	pour	pour	VBP
18542	2654	14	around	around	IN
18542	2654	15	the	the	DT
18542	2654	16	fish	fish	NN
18542	2654	17	,	,	,
18542	2654	18	and	and	CC
18542	2654	19	serve	serve	VB
18542	2654	20	.	.	.
18542	2655	1	RED	RED	NNP
18542	2655	2	SNAPPER	SNAPPER	NNP
18542	2655	3	À	à	NN
18542	2655	4	LA	LA	NNP
18542	2655	5	BEAUFORT	BEAUFORT	NNP
18542	2655	6	Put	Put	VBD
18542	2655	7	the	the	DT
18542	2655	8	prepared	prepared	JJ
18542	2655	9	and	and	CC
18542	2655	10	cleaned	clean	VBN
18542	2655	11	fish	fish	NN
18542	2655	12	into	into	IN
18542	2655	13	a	a	DT
18542	2655	14	fish	fish	NN
18542	2655	15	-	-	HYPH
18542	2655	16	kettle	kettle	NN
18542	2655	17	with	with	IN
18542	2655	18	a	a	DT
18542	2655	19	pint	pint	NN
18542	2655	20	each	each	DT
18542	2655	21	of	of	IN
18542	2655	22	white	white	JJ
18542	2655	23	wine	wine	NN
18542	2655	24	,	,	,
18542	2655	25	white	white	JJ
18542	2655	26	stock	stock	NN
18542	2655	27	,	,	,
18542	2655	28	and	and	CC
18542	2655	29	water	water	NN
18542	2655	30	,	,	,
18542	2655	31	adding	add	VBG
18542	2655	32	salt	salt	NN
18542	2655	33	and	and	CC
18542	2655	34	sweet	sweet	JJ
18542	2655	35	herbs	herb	NNS
18542	2655	36	to	to	IN
18542	2655	37	season	season	NN
18542	2655	38	,	,	,
18542	2655	39	and	and	CC
18542	2655	40	half	half	PDT
18542	2655	41	a	a	DT
18542	2655	42	cupful	cupful	NN
18542	2655	43	of	of	IN
18542	2655	44	mixed	mixed	JJ
18542	2655	45	vegetables	vegetable	NNS
18542	2655	46	cut	cut	VBD
18542	2655	47	fine	fine	RB
18542	2655	48	.	.	.
18542	2656	1	Simmer	simmer	NN
18542	2656	2	for	for	IN
18542	2656	3	an	an	DT
18542	2656	4	hour	hour	NN
18542	2656	5	,	,	,
18542	2656	6	drain	drain	VBP
18542	2656	7	,	,	,
18542	2656	8	skin	skin	NN
18542	2656	9	,	,	,
18542	2656	10	and	and	CC
18542	2656	11	put	put	VBD
18542	2656	12	on	on	RP
18542	2656	13	a	a	DT
18542	2656	14	serving	serving	NN
18542	2656	15	-	-	HYPH
18542	2656	16	dish	dish	NN
18542	2656	17	.	.	.
18542	2657	1	Strain	strain	VB
18542	2657	2	the	the	DT
18542	2657	3	liquid	liquid	NN
18542	2657	4	,	,	,
18542	2657	5	thicken	thicken	VBN
18542	2657	6	with	with	IN
18542	2657	7	two	two	CD
18542	2657	8	tablespoonfuls	tablespoonful	NNS
18542	2657	9	each	each	DT
18542	2657	10	of	of	IN
18542	2657	11	butter	butter	NN
18542	2657	12	and	and	CC
18542	2657	13	flour	flour	NN
18542	2657	14	cooked	cook	VBN
18542	2657	15	together	together	RB
18542	2657	16	,	,	,
18542	2657	17	add	add	VB
18542	2657	18	a	a	DT
18542	2657	19	teaspoonful	teaspoonful	JJ
18542	2657	20	of	of	IN
18542	2657	21	beef	beef	NN
18542	2657	22	extract	extract	NN
18542	2657	23	,	,	,
18542	2657	24	salt	salt	NN
18542	2657	25	and	and	CC
18542	2657	26	cayenne	cayenne	NN
18542	2657	27	pepper	pepper	NN
18542	2657	28	to	to	IN
18542	2657	29	season	season	NN
18542	2657	30	,	,	,
18542	2657	31	take	take	VB
18542	2657	32	from	from	IN
18542	2657	33	the	the	DT
18542	2657	34	fire	fire	NN
18542	2657	35	,	,	,
18542	2657	36	add	add	VB
18542	2657	37	the	the	DT
18542	2657	38	yolks	yolk	NNS
18542	2657	39	of	of	IN
18542	2657	40	four	four	CD
18542	2657	41	eggs	egg	NNS
18542	2657	42	,	,	,
18542	2657	43	beaten	beat	VBN
18542	2657	44	with	with	IN
18542	2657	45	the	the	DT
18542	2657	46	juice	juice	NN
18542	2657	47	of	of	IN
18542	2657	48	a	a	DT
18542	2657	49	lemon	lemon	NN
18542	2657	50	and	and	CC
18542	2657	51	two	two	CD
18542	2657	52	tablespoonfuls	tablespoonful	NNS
18542	2657	53	of	of	IN
18542	2657	54	butter	butter	NN
18542	2657	55	,	,	,
18542	2657	56	pour	pour	VBP
18542	2657	57	over	over	IN
18542	2657	58	the	the	DT
18542	2657	59	fish	fish	NN
18542	2657	60	,	,	,
18542	2657	61	and	and	CC
18542	2657	62	serve	serve	VB
18542	2657	63	.	.	.
18542	2658	1	[	[	-LRB-
18542	2658	2	Page	page	NN
18542	2658	3	263	263	CD
18542	2658	4	]	]	-RRB-
18542	2658	5	ONE	one	CD
18542	2658	6	HUNDRED	hundred	CD
18542	2658	7	AND	and	CC
18542	2658	8	THIRTY	thirty	NN
18542	2658	9	WAYS	way	NNS
18542	2658	10	TO	to	IN
18542	2658	11	COOK	COOK	NNP
18542	2658	12	SALMON	SALMON	NNP
18542	2658	13	BROILED	broiled	NN
18542	2658	14	SALMON	SALMON	NNP
18542	2658	15	--	--	:
18542	2658	16	I	-PRON-	PRP
18542	2658	17	Marinate	Marinate	NNP
18542	2658	18	slices	slice	VBZ
18542	2658	19	of	of	IN
18542	2658	20	salmon	salmon	NN
18542	2658	21	in	in	IN
18542	2658	22	olive	olive	NN
18542	2658	23	-	-	HYPH
18542	2658	24	oil	oil	NN
18542	2658	25	with	with	IN
18542	2658	26	salt	salt	NN
18542	2658	27	and	and	CC
18542	2658	28	pepper	pepper	NN
18542	2658	29	,	,	,
18542	2658	30	minced	mince	VBD
18542	2658	31	parsley	parsley	NNP
18542	2658	32	,	,	,
18542	2658	33	bay	bay	NN
18542	2658	34	-	-	HYPH
18542	2658	35	leaves	leave	NNS
18542	2658	36	,	,	,
18542	2658	37	and	and	CC
18542	2658	38	mixed	mixed	JJ
18542	2658	39	herbs	herb	NNS
18542	2658	40	to	to	TO
18542	2658	41	season	season	VB
18542	2658	42	.	.	.
18542	2659	1	Soak	soak	VB
18542	2659	2	in	in	IN
18542	2659	3	the	the	DT
18542	2659	4	marinade	marinade	NN
18542	2659	5	for	for	IN
18542	2659	6	an	an	DT
18542	2659	7	hour	hour	NN
18542	2659	8	or	or	CC
18542	2659	9	more	more	JJR
18542	2659	10	and	and	CC
18542	2659	11	broil	broil	NNP
18542	2659	12	,	,	,
18542	2659	13	basting	baste	VBG
18542	2659	14	with	with	IN
18542	2659	15	the	the	DT
18542	2659	16	marinade	marinade	NN
18542	2659	17	.	.	.
18542	2660	1	Serve	serve	VB
18542	2660	2	with	with	IN
18542	2660	3	Caper	Caper	NNP
18542	2660	4	Sauce	Sauce	NNP
18542	2660	5	.	.	.
18542	2661	1	BROILED	broiled	NN
18542	2661	2	SALMON	SALMON	NNP
18542	2661	3	--	--	:
18542	2661	4	II	II	NNP
18542	2661	5	Take	take	VB
18542	2661	6	a	a	DT
18542	2661	7	young	young	JJ
18542	2661	8	fish	fish	NN
18542	2661	9	weighing	weigh	VBG
18542	2661	10	from	from	IN
18542	2661	11	four	four	CD
18542	2661	12	to	to	TO
18542	2661	13	six	six	CD
18542	2661	14	pounds	pound	NNS
18542	2661	15	,	,	,
18542	2661	16	clean	clean	JJ
18542	2661	17	,	,	,
18542	2661	18	split	split	JJ
18542	2661	19	,	,	,
18542	2661	20	remove	remove	VB
18542	2661	21	the	the	DT
18542	2661	22	backbone	backbone	NN
18542	2661	23	and	and	CC
18542	2661	24	broil	broil	NNP
18542	2661	25	.	.	.
18542	2662	1	Sprinkle	sprinkle	VB
18542	2662	2	with	with	IN
18542	2662	3	lemon	lemon	NN
18542	2662	4	-	-	HYPH
18542	2662	5	juice	juice	NN
18542	2662	6	and	and	CC
18542	2662	7	red	red	JJ
18542	2662	8	pepper	pepper	NN
18542	2662	9	.	.	.
18542	2663	1	BROILED	broiled	NN
18542	2663	2	SALMON	SALMON	NNP
18542	2663	3	--	--	:
18542	2663	4	III	III	NNP
18542	2663	5	Take	take	VB
18542	2663	6	three	three	CD
18542	2663	7	pounds	pound	NNS
18542	2663	8	of	of	IN
18542	2663	9	the	the	DT
18542	2663	10	tail	tail	NN
18542	2663	11	part	part	NN
18542	2663	12	of	of	IN
18542	2663	13	the	the	DT
18542	2663	14	salmon	salmon	NN
18542	2663	15	,	,	,
18542	2663	16	let	let	VB
18542	2663	17	it	-PRON-	PRP
18542	2663	18	stand	stand	VB
18542	2663	19	for	for	IN
18542	2663	20	six	six	CD
18542	2663	21	hours	hour	NNS
18542	2663	22	in	in	IN
18542	2663	23	a	a	DT
18542	2663	24	marinade	marinade	NN
18542	2663	25	of	of	IN
18542	2663	26	oil	oil	NN
18542	2663	27	and	and	CC
18542	2663	28	lemon	lemon	NN
18542	2663	29	-	-	HYPH
18542	2663	30	juice	juice	NN
18542	2663	31	,	,	,
18542	2663	32	with	with	IN
18542	2663	33	minced	mince	VBN
18542	2663	34	parsley	parsley	NNP
18542	2663	35	,	,	,
18542	2663	36	two	two	CD
18542	2663	37	bay	bay	NN
18542	2663	38	-	-	HYPH
18542	2663	39	leaves	leave	NNS
18542	2663	40	and	and	CC
18542	2663	41	a	a	DT
18542	2663	42	sprig	sprig	NN
18542	2663	43	of	of	IN
18542	2663	44	thyme	thyme	NNS
18542	2663	45	.	.	.
18542	2664	1	Drain	drain	NN
18542	2664	2	and	and	CC
18542	2664	3	broil	broil	NN
18542	2664	4	.	.	.
18542	2665	1	Serve	serve	VB
18542	2665	2	with	with	IN
18542	2665	3	Maître	Maître	NNP
18542	2665	4	d'Hôtel	d'Hôtel	NNP
18542	2665	5	Sauce	Sauce	NNP
18542	2665	6	to	to	TO
18542	2665	7	which	which	WDT
18542	2665	8	a	a	DT
18542	2665	9	teaspoonful	teaspoonful	NN
18542	2665	10	of	of	IN
18542	2665	11	chopped	chop	VBN
18542	2665	12	chives	chive	NNS
18542	2665	13	has	have	VBZ
18542	2665	14	been	be	VBN
18542	2665	15	added	add	VBN
18542	2665	16	.	.	.
18542	2666	1	[	[	-LRB-
18542	2666	2	Page	page	NN
18542	2666	3	264	264	CD
18542	2666	4	]	]	-RRB-
18542	2666	5	SALMON	SALMON	NNP
18542	2666	6	BROILED	broiled	NN
18542	2666	7	IN	in	IN
18542	2666	8	PAPER	paper	NN
18542	2666	9	Season	season	NN
18542	2666	10	salmon	salmon	NN
18542	2666	11	steaks	steak	NNS
18542	2666	12	with	with	IN
18542	2666	13	pepper	pepper	NN
18542	2666	14	and	and	CC
18542	2666	15	salt	salt	NN
18542	2666	16	,	,	,
18542	2666	17	wrap	wrap	NN
18542	2666	18	in	in	IN
18542	2666	19	buttered	butter	VBN
18542	2666	20	paper	paper	NN
18542	2666	21	,	,	,
18542	2666	22	twisting	twist	VBG
18542	2666	23	the	the	DT
18542	2666	24	ends	end	NNS
18542	2666	25	,	,	,
18542	2666	26	broil	broil	NNP
18542	2666	27	and	and	CC
18542	2666	28	serve	serve	VB
18542	2666	29	with	with	IN
18542	2666	30	Anchovy	Anchovy	NNP
18542	2666	31	or	or	CC
18542	2666	32	Caper	Caper	NNP
18542	2666	33	Sauce	Sauce	NNP
18542	2666	34	.	.	.
18542	2667	1	BROILED	broiled	NN
18542	2667	2	SALMON	SALMON	NNP
18542	2667	3	STEAKS	STEAKS	NNP
18542	2667	4	--	--	:
18542	2667	5	I	-PRON-	PRP
18542	2667	6	Season	season	VBP
18542	2667	7	with	with	IN
18542	2667	8	pepper	pepper	NN
18542	2667	9	and	and	CC
18542	2667	10	salt	salt	NN
18542	2667	11	,	,	,
18542	2667	12	broil	broil	NNP
18542	2667	13	carefully	carefully	RB
18542	2667	14	on	on	IN
18542	2667	15	a	a	DT
18542	2667	16	buttered	butter	VBN
18542	2667	17	gridiron	gridiron	NN
18542	2667	18	,	,	,
18542	2667	19	pour	pour	VBP
18542	2667	20	over	over	IN
18542	2667	21	melted	melted	JJ
18542	2667	22	butter	butter	NN
18542	2667	23	,	,	,
18542	2667	24	garnish	garnish	VB
18542	2667	25	with	with	IN
18542	2667	26	parsley	parsley	NN
18542	2667	27	,	,	,
18542	2667	28	and	and	CC
18542	2667	29	serve	serve	VB
18542	2667	30	.	.	.
18542	2668	1	BROILED	broiled	NN
18542	2668	2	SALMON	SALMON	NNP
18542	2668	3	STEAKS	STEAKS	NNP
18542	2668	4	--	--	:
18542	2668	5	II	II	NNP
18542	2668	6	Sprinkle	Sprinkle	NNP
18542	2668	7	with	with	IN
18542	2668	8	pepper	pepper	NN
18542	2668	9	and	and	CC
18542	2668	10	salt	salt	NN
18542	2668	11	,	,	,
18542	2668	12	dredge	dredge	NN
18542	2668	13	with	with	IN
18542	2668	14	flour	flour	NN
18542	2668	15	,	,	,
18542	2668	16	and	and	CC
18542	2668	17	broil	broil	NNP
18542	2668	18	,	,	,
18542	2668	19	basting	baste	VBG
18542	2668	20	with	with	IN
18542	2668	21	melted	melted	JJ
18542	2668	22	butter	butter	NN
18542	2668	23	as	as	IN
18542	2668	24	required	require	VBN
18542	2668	25	.	.	.
18542	2669	1	Spread	Spread	VBN
18542	2669	2	with	with	IN
18542	2669	3	melted	melted	JJ
18542	2669	4	butter	butter	NN
18542	2669	5	,	,	,
18542	2669	6	or	or	CC
18542	2669	7	with	with	IN
18542	2669	8	Maître	Maître	NNP
18542	2669	9	d'Hôtel	d'Hôtel	NNP
18542	2669	10	Sauce	Sauce	NNP
18542	2669	11	.	.	.
18542	2670	1	BROILED	broiled	NN
18542	2670	2	SALMON	SALMON	NNP
18542	2670	3	STEAKS	STEAKS	NNP
18542	2670	4	--	--	:
18542	2670	5	III	III	NNP
18542	2670	6	Marinate	Marinate	NNP
18542	2670	7	the	the	DT
18542	2670	8	steaks	steak	NNS
18542	2670	9	for	for	IN
18542	2670	10	an	an	DT
18542	2670	11	hour	hour	NN
18542	2670	12	in	in	IN
18542	2670	13	oil	oil	NN
18542	2670	14	and	and	CC
18542	2670	15	lemon	lemon	NN
18542	2670	16	-	-	HYPH
18542	2670	17	juice	juice	NN
18542	2670	18	,	,	,
18542	2670	19	seasoning	season	VBG
18542	2670	20	with	with	IN
18542	2670	21	salt	salt	NN
18542	2670	22	and	and	CC
18542	2670	23	pepper	pepper	NN
18542	2670	24	.	.	.
18542	2671	1	Broil	Broil	NNP
18542	2671	2	carefully	carefully	RB
18542	2671	3	and	and	CC
18542	2671	4	serve	serve	VB
18542	2671	5	with	with	IN
18542	2671	6	any	any	DT
18542	2671	7	preferred	preferred	JJ
18542	2671	8	sauce	sauce	NN
18542	2671	9	.	.	.
18542	2672	1	BROILED	broiled	NN
18542	2672	2	SALMON	SALMON	NNP
18542	2672	3	À	À	NNP
18542	2672	4	LA	LA	NNP
18542	2672	5	RAVIGOTE	RAVIGOTE	NNP
18542	2672	6	Marinate	Marinate	NNP
18542	2672	7	salmon	salmon	NN
18542	2672	8	steaks	steak	NNS
18542	2672	9	in	in	IN
18542	2672	10	seasoned	seasoned	JJ
18542	2672	11	oil	oil	NN
18542	2672	12	and	and	CC
18542	2672	13	lemon	lemon	NN
18542	2672	14	-	-	HYPH
18542	2672	15	juice	juice	NN
18542	2672	16	,	,	,
18542	2672	17	and	and	CC
18542	2672	18	broil	broil	NNP
18542	2672	19	quickly	quickly	RB
18542	2672	20	.	.	.
18542	2673	1	Serve	serve	VB
18542	2673	2	with	with	IN
18542	2673	3	Ravigote	Ravigote	NNP
18542	2673	4	Sauce	Sauce	NNP
18542	2673	5	.	.	.
18542	2674	1	[	[	-LRB-
18542	2674	2	Page	page	NN
18542	2674	3	265	265	CD
18542	2674	4	]	]	-RRB-
18542	2674	5	SALMON	SALMON	NNP
18542	2674	6	CUTLETS	CUTLETS	NNP
18542	2674	7	IN	in	IN
18542	2674	8	PAPILLOTES	PAPILLOTES	NNP
18542	2674	9	Butter	Butter	NNP
18542	2674	10	large	large	JJ
18542	2674	11	sheets	sheet	NNS
18542	2674	12	of	of	IN
18542	2674	13	white	white	JJ
18542	2674	14	paper	paper	NN
18542	2674	15	,	,	,
18542	2674	16	sprinkle	sprinkle	VBP
18542	2674	17	with	with	IN
18542	2674	18	crumbs	crumb	NNS
18542	2674	19	,	,	,
18542	2674	20	and	and	CC
18542	2674	21	fold	fold	VB
18542	2674	22	tightly	tightly	RB
18542	2674	23	over	over	IN
18542	2674	24	small	small	JJ
18542	2674	25	cutlets	cutlet	NNS
18542	2674	26	of	of	IN
18542	2674	27	salmon	salmon	NN
18542	2674	28	.	.	.
18542	2675	1	Broil	Broil	NNP
18542	2675	2	carefully	carefully	RB
18542	2675	3	over	over	IN
18542	2675	4	a	a	DT
18542	2675	5	slow	slow	JJ
18542	2675	6	fire	fire	NN
18542	2675	7	and	and	CC
18542	2675	8	serve	serve	VB
18542	2675	9	in	in	IN
18542	2675	10	the	the	DT
18542	2675	11	papers	paper	NNS
18542	2675	12	.	.	.
18542	2676	1	SALMON	SALMON	NNP
18542	2676	2	CUTLETS	CUTLETS	NNP
18542	2676	3	WITH	with	IN
18542	2676	4	CAPER	CAPER	NNP
18542	2676	5	SAUCE	SAUCE	VBN
18542	2676	6	Marinate	Marinate	NNP
18542	2676	7	for	for	IN
18542	2676	8	two	two	CD
18542	2676	9	hours	hour	NNS
18542	2676	10	slices	slice	NNS
18542	2676	11	of	of	IN
18542	2676	12	salmon	salmon	NN
18542	2676	13	in	in	IN
18542	2676	14	oil	oil	NN
18542	2676	15	with	with	IN
18542	2676	16	minced	mince	VBN
18542	2676	17	parsley	parsley	NNP
18542	2676	18	and	and	CC
18542	2676	19	onion	onion	NN
18542	2676	20	.	.	.
18542	2677	1	Dip	dip	VB
18542	2677	2	large	large	JJ
18542	2677	3	pieces	piece	NNS
18542	2677	4	of	of	IN
18542	2677	5	paper	paper	NN
18542	2677	6	in	in	IN
18542	2677	7	oil	oil	NN
18542	2677	8	and	and	CC
18542	2677	9	wrap	wrap	NN
18542	2677	10	carefully	carefully	RB
18542	2677	11	around	around	IN
18542	2677	12	each	each	DT
18542	2677	13	slice	slice	NN
18542	2677	14	,	,	,
18542	2677	15	fastening	fasten	VBG
18542	2677	16	firmly	firmly	RB
18542	2677	17	.	.	.
18542	2678	1	Broil	Broil	NNP
18542	2678	2	carefully	carefully	RB
18542	2678	3	and	and	CC
18542	2678	4	serve	serve	VB
18542	2678	5	with	with	IN
18542	2678	6	a	a	DT
18542	2678	7	Cream	Cream	NNP
18542	2678	8	Sauce	Sauce	NNP
18542	2678	9	to	to	TO
18542	2678	10	which	which	WDT
18542	2678	11	capers	caper	NNS
18542	2678	12	have	have	VBP
18542	2678	13	been	be	VBN
18542	2678	14	added	add	VBN
18542	2678	15	.	.	.
18542	2679	1	SALMON	SALMON	NNP
18542	2679	2	STEAKS	STEAKS	NNP
18542	2679	3	WITH	with	IN
18542	2679	4	PARSLEY	PARSLEY	NNP
18542	2679	5	SAUCE	SAUCE	VBN
18542	2679	6	Season	season	NN
18542	2679	7	salmon	salmon	NN
18542	2679	8	steaks	steak	NNS
18542	2679	9	,	,	,
18542	2679	10	dip	dip	NN
18542	2679	11	in	in	IN
18542	2679	12	melted	melted	JJ
18542	2679	13	butter	butter	NN
18542	2679	14	,	,	,
18542	2679	15	then	then	RB
18542	2679	16	in	in	IN
18542	2679	17	corn	corn	NN
18542	2679	18	-	-	HYPH
18542	2679	19	meal	meal	NN
18542	2679	20	,	,	,
18542	2679	21	and	and	CC
18542	2679	22	broil	broil	NNP
18542	2679	23	.	.	.
18542	2680	1	Cook	cook	VB
18542	2680	2	together	together	RB
18542	2680	3	two	two	CD
18542	2680	4	tablespoonfuls	tablespoonful	NNS
18542	2680	5	each	each	DT
18542	2680	6	of	of	IN
18542	2680	7	butter	butter	NN
18542	2680	8	and	and	CC
18542	2680	9	flour	flour	NN
18542	2680	10	,	,	,
18542	2680	11	add	add	VB
18542	2680	12	two	two	CD
18542	2680	13	cupfuls	cupful	NNS
18542	2680	14	of	of	IN
18542	2680	15	cold	cold	JJ
18542	2680	16	water	water	NN
18542	2680	17	,	,	,
18542	2680	18	and	and	CC
18542	2680	19	cook	cook	VB
18542	2680	20	until	until	IN
18542	2680	21	thick	thick	JJ
18542	2680	22	,	,	,
18542	2680	23	stirring	stir	VBG
18542	2680	24	constantly	constantly	RB
18542	2680	25	.	.	.
18542	2681	1	Take	take	VB
18542	2681	2	from	from	IN
18542	2681	3	the	the	DT
18542	2681	4	fire	fire	NN
18542	2681	5	,	,	,
18542	2681	6	season	season	NN
18542	2681	7	with	with	IN
18542	2681	8	salt	salt	NN
18542	2681	9	and	and	CC
18542	2681	10	pepper	pepper	NN
18542	2681	11	,	,	,
18542	2681	12	add	add	VB
18542	2681	13	the	the	DT
18542	2681	14	juice	juice	NN
18542	2681	15	of	of	IN
18542	2681	16	half	half	PDT
18542	2681	17	a	a	DT
18542	2681	18	lemon	lemon	NN
18542	2681	19	and	and	CC
18542	2681	20	a	a	DT
18542	2681	21	tablespoonful	tablespoonful	NN
18542	2681	22	of	of	IN
18542	2681	23	minced	mince	VBN
18542	2681	24	parsley	parsley	NN
18542	2681	25	,	,	,
18542	2681	26	and	and	CC
18542	2681	27	pour	pour	VB
18542	2681	28	over	over	IN
18542	2681	29	the	the	DT
18542	2681	30	fish	fish	NN
18542	2681	31	.	.	.
18542	2682	1	BOILED	BOILED	NNP
18542	2682	2	SALMON	SALMON	NNP
18542	2682	3	--	--	:
18542	2682	4	I	-PRON-	PRP
18542	2682	5	Wash	wash	VBP
18542	2682	6	and	and	CC
18542	2682	7	wipe	wipe	VBP
18542	2682	8	a	a	DT
18542	2682	9	small	small	JJ
18542	2682	10	salmon	salmon	NN
18542	2682	11	,	,	,
18542	2682	12	wrap	wrap	VB
18542	2682	13	in	in	RP
18542	2682	14	a	a	DT
18542	2682	15	cloth	cloth	NN
18542	2682	16	,	,	,
18542	2682	17	tie	tie	VB
18542	2682	18	securely	securely	RB
18542	2682	19	and	and	CC
18542	2682	20	put	put	VB
18542	2682	21	into	into	IN
18542	2682	22	the	the	DT
18542	2682	23	fish	fish	NN
18542	2682	24	-	-	HYPH
18542	2682	25	kettle	kettle	NN
18542	2682	26	.	.	.
18542	2683	1	Cover	cover	VB
18542	2683	2	with	with	IN
18542	2683	3	cold	cold	JJ
18542	2683	4	water	water	NN
18542	2683	5	,	,	,
18542	2683	6	add	add	VB
18542	2683	7	a	a	DT
18542	2683	8	handful	handful	NN
18542	2683	9	of	of	IN
18542	2683	10	[	[	-LRB-
18542	2683	11	Page	page	NN
18542	2683	12	266	266	CD
18542	2683	13	]	]	-RRB-
18542	2683	14	salt	salt	NN
18542	2683	15	,	,	,
18542	2683	16	and	and	CC
18542	2683	17	boil	boil	VB
18542	2683	18	slowly	slowly	RB
18542	2683	19	until	until	IN
18542	2683	20	done	do	VBN
18542	2683	21	.	.	.
18542	2684	1	Cook	cook	VB
18542	2684	2	together	together	RB
18542	2684	3	one	one	CD
18542	2684	4	tablespoonful	tablespoonful	JJ
18542	2684	5	each	each	DT
18542	2684	6	of	of	IN
18542	2684	7	butter	butter	NN
18542	2684	8	and	and	CC
18542	2684	9	of	of	IN
18542	2684	10	flour	flour	NN
18542	2684	11	,	,	,
18542	2684	12	add	add	VB
18542	2684	13	two	two	CD
18542	2684	14	cupfuls	cupful	NNS
18542	2684	15	of	of	IN
18542	2684	16	boiling	boil	VBG
18542	2684	17	cream	cream	NN
18542	2684	18	and	and	CC
18542	2684	19	a	a	DT
18542	2684	20	tablespoonful	tablespoonful	NN
18542	2684	21	of	of	IN
18542	2684	22	the	the	DT
18542	2684	23	water	water	NN
18542	2684	24	in	in	IN
18542	2684	25	which	which	WDT
18542	2684	26	the	the	DT
18542	2684	27	fish	fish	NN
18542	2684	28	is	be	VBZ
18542	2684	29	cooked	cook	VBN
18542	2684	30	.	.	.
18542	2685	1	Cook	cook	VB
18542	2685	2	until	until	IN
18542	2685	3	thick	thick	JJ
18542	2685	4	,	,	,
18542	2685	5	stirring	stir	VBG
18542	2685	6	constantly	constantly	RB
18542	2685	7	,	,	,
18542	2685	8	season	season	NN
18542	2685	9	with	with	IN
18542	2685	10	salt	salt	NN
18542	2685	11	and	and	CC
18542	2685	12	minced	mince	VBD
18542	2685	13	parsley	parsley	NN
18542	2685	14	,	,	,
18542	2685	15	pour	pour	VB
18542	2685	16	over	over	IN
18542	2685	17	the	the	DT
18542	2685	18	fish	fish	NN
18542	2685	19	,	,	,
18542	2685	20	and	and	CC
18542	2685	21	serve	serve	VB
18542	2685	22	.	.	.
18542	2686	1	BOILED	BOILED	NNP
18542	2686	2	SALMON	SALMON	NNP
18542	2686	3	--	--	:
18542	2686	4	II	II	NNP
18542	2686	5	Chop	Chop	NNP
18542	2686	6	together	together	RB
18542	2686	7	a	a	DT
18542	2686	8	carrot	carrot	NN
18542	2686	9	,	,	,
18542	2686	10	an	an	DT
18542	2686	11	onion	onion	NN
18542	2686	12	and	and	CC
18542	2686	13	a	a	DT
18542	2686	14	stalk	stalk	NN
18542	2686	15	of	of	IN
18542	2686	16	celery	celery	NN
18542	2686	17	.	.	.
18542	2687	1	Fry	fry	NN
18542	2687	2	in	in	IN
18542	2687	3	butter	butter	NN
18542	2687	4	,	,	,
18542	2687	5	add	add	VB
18542	2687	6	half	half	PDT
18542	2687	7	a	a	DT
18542	2687	8	cupful	cupful	NN
18542	2687	9	of	of	IN
18542	2687	10	vinegar	vinegar	NN
18542	2687	11	,	,	,
18542	2687	12	four	four	CD
18542	2687	13	cloves	clove	NNS
18542	2687	14	,	,	,
18542	2687	15	four	four	CD
18542	2687	16	pepper	pepper	NN
18542	2687	17	-	-	HYPH
18542	2687	18	corns	corn	NNS
18542	2687	19	,	,	,
18542	2687	20	a	a	DT
18542	2687	21	bay	bay	NN
18542	2687	22	-	-	HYPH
18542	2687	23	leaf	leaf	NN
18542	2687	24	,	,	,
18542	2687	25	a	a	DT
18542	2687	26	sprig	sprig	NN
18542	2687	27	of	of	IN
18542	2687	28	parsley	parsley	NNP
18542	2687	29	,	,	,
18542	2687	30	and	and	CC
18542	2687	31	six	six	CD
18542	2687	32	cupfuls	cupful	NNS
18542	2687	33	of	of	IN
18542	2687	34	boiling	boiling	NN
18542	2687	35	water	water	NN
18542	2687	36	.	.	.
18542	2688	1	Boil	Boil	NNP
18542	2688	2	for	for	IN
18542	2688	3	an	an	DT
18542	2688	4	hour	hour	NN
18542	2688	5	,	,	,
18542	2688	6	strain	strain	NN
18542	2688	7	,	,	,
18542	2688	8	cool	cool	UH
18542	2688	9	,	,	,
18542	2688	10	and	and	CC
18542	2688	11	boil	boil	VB
18542	2688	12	the	the	DT
18542	2688	13	salmon	salmon	NN
18542	2688	14	in	in	IN
18542	2688	15	it	-PRON-	PRP
18542	2688	16	.	.	.
18542	2689	1	Serve	serve	VB
18542	2689	2	with	with	IN
18542	2689	3	any	any	DT
18542	2689	4	preferred	preferred	JJ
18542	2689	5	sauce	sauce	NN
18542	2689	6	.	.	.
18542	2690	1	BOILED	boiled	FW
18542	2690	2	SALMON	SALMON	NNP
18542	2690	3	WITH	with	IN
18542	2690	4	EGG	EGG	NNP
18542	2690	5	SAUCE	SAUCE	VBD
18542	2690	6	Tie	Tie	NNP
18542	2690	7	a	a	DT
18542	2690	8	large	large	JJ
18542	2690	9	chunk	chunk	NN
18542	2690	10	of	of	IN
18542	2690	11	salmon	salmon	NN
18542	2690	12	in	in	IN
18542	2690	13	mosquito	mosquito	NNP
18542	2690	14	netting	netting	NNP
18542	2690	15	and	and	CC
18542	2690	16	simmer	simmer	JJ
18542	2690	17	until	until	IN
18542	2690	18	done	do	VBN
18542	2690	19	in	in	IN
18542	2690	20	salted	salt	VBN
18542	2690	21	and	and	CC
18542	2690	22	acidulated	acidulated	JJ
18542	2690	23	water	water	NN
18542	2690	24	.	.	.
18542	2691	1	Drain	drain	NN
18542	2691	2	,	,	,
18542	2691	3	skin	skin	NN
18542	2691	4	,	,	,
18542	2691	5	and	and	CC
18542	2691	6	,	,	,
18542	2691	7	if	if	IN
18542	2691	8	possible	possible	JJ
18542	2691	9	,	,	,
18542	2691	10	remove	remove	VB
18542	2691	11	the	the	DT
18542	2691	12	bone	bone	NN
18542	2691	13	.	.	.
18542	2692	1	Serve	serve	VB
18542	2692	2	with	with	IN
18542	2692	3	Drawn	Drawn	NNP
18542	2692	4	-	-	HYPH
18542	2692	5	Butter	Butter	NNP
18542	2692	6	Sauce	Sauce	NNP
18542	2692	7	to	to	TO
18542	2692	8	which	which	WDT
18542	2692	9	chopped	chop	VBD
18542	2692	10	hard	hard	RB
18542	2692	11	-	-	HYPH
18542	2692	12	boiled	boil	VBN
18542	2692	13	eggs	egg	NNS
18542	2692	14	have	have	VBP
18542	2692	15	been	be	VBN
18542	2692	16	added	add	VBN
18542	2692	17	.	.	.
18542	2693	1	BOILED	boiled	FW
18542	2693	2	SALMON	SALMON	NNP
18542	2693	3	WITH	with	IN
18542	2693	4	GREEN	GREEN	NNP
18542	2693	5	SAUCE	SAUCE	VBD
18542	2693	6	Boil	Boil	NNP
18542	2693	7	a	a	DT
18542	2693	8	small	small	JJ
18542	2693	9	salmon	salmon	NN
18542	2693	10	in	in	IN
18542	2693	11	salted	salt	VBN
18542	2693	12	and	and	CC
18542	2693	13	acidulated	acidulated	JJ
18542	2693	14	water	water	NN
18542	2693	15	.	.	.
18542	2694	1	Take	take	VB
18542	2694	2	up	up	RP
18542	2694	3	carefully	carefully	RB
18542	2694	4	and	and	CC
18542	2694	5	reduce	reduce	VB
18542	2694	6	the	the	DT
18542	2694	7	liquid	liquid	NN
18542	2694	8	by	by	IN
18542	2694	9	rapid	rapid	JJ
18542	2694	10	boiling	boiling	NN
18542	2694	11	to	to	IN
18542	2694	12	two	two	CD
18542	2694	13	cupfuls	cupful	NNS
18542	2694	14	.	.	.
18542	2695	1	Cook	cook	VB
18542	2695	2	together	together	RB
18542	2695	3	[	[	-LRB-
18542	2695	4	Page	page	NN
18542	2695	5	267	267	CD
18542	2695	6	]	]	-RRB-
18542	2695	7	two	two	CD
18542	2695	8	tablespoonfuls	tablespoonful	NNS
18542	2695	9	each	each	DT
18542	2695	10	of	of	IN
18542	2695	11	butter	butter	NN
18542	2695	12	and	and	CC
18542	2695	13	flour	flour	NN
18542	2695	14	,	,	,
18542	2695	15	add	add	VB
18542	2695	16	the	the	DT
18542	2695	17	reduced	reduce	VBN
18542	2695	18	liquid	liquid	NN
18542	2695	19	,	,	,
18542	2695	20	and	and	CC
18542	2695	21	cook	cook	VB
18542	2695	22	until	until	IN
18542	2695	23	thick	thick	JJ
18542	2695	24	,	,	,
18542	2695	25	stirring	stir	VBG
18542	2695	26	constantly	constantly	RB
18542	2695	27	.	.	.
18542	2696	1	Take	take	VB
18542	2696	2	from	from	IN
18542	2696	3	the	the	DT
18542	2696	4	fire	fire	NN
18542	2696	5	,	,	,
18542	2696	6	add	add	VB
18542	2696	7	two	two	CD
18542	2696	8	tablespoonfuls	tablespoonful	NNS
18542	2696	9	of	of	IN
18542	2696	10	chopped	chop	VBN
18542	2696	11	capers	caper	NNS
18542	2696	12	,	,	,
18542	2696	13	one	one	CD
18542	2696	14	tablespoonful	tablespoonful	NN
18542	2696	15	of	of	IN
18542	2696	16	chopped	chop	VBN
18542	2696	17	parsley	parsley	NN
18542	2696	18	,	,	,
18542	2696	19	the	the	DT
18542	2696	20	juice	juice	NN
18542	2696	21	of	of	IN
18542	2696	22	a	a	DT
18542	2696	23	lemon	lemon	NN
18542	2696	24	,	,	,
18542	2696	25	and	and	CC
18542	2696	26	one	one	CD
18542	2696	27	tablespoonful	tablespoonful	NN
18542	2696	28	of	of	IN
18542	2696	29	butter	butter	NN
18542	2696	30	.	.	.
18542	2697	1	Pour	pour	VB
18542	2697	2	over	over	IN
18542	2697	3	the	the	DT
18542	2697	4	fish	fish	NN
18542	2697	5	and	and	CC
18542	2697	6	serve	serve	VB
18542	2697	7	.	.	.
18542	2698	1	BOILED	BOILED	NNP
18542	2698	2	SALMON	SALMON	NNP
18542	2698	3	STEAKS	STEAKS	NNP
18542	2698	4	--	--	:
18542	2698	5	I	-PRON-	PRP
18542	2698	6	Wrap	wrap	VBP
18542	2698	7	each	each	DT
18542	2698	8	steak	steak	NN
18542	2698	9	separately	separately	RB
18542	2698	10	in	in	IN
18542	2698	11	mosquito	mosquito	NNP
18542	2698	12	netting	netting	NNP
18542	2698	13	.	.	.
18542	2699	1	Put	put	VB
18542	2699	2	into	into	IN
18542	2699	3	boiling	boiling	NN
18542	2699	4	water	water	NN
18542	2699	5	to	to	TO
18542	2699	6	which	which	WDT
18542	2699	7	has	have	VBZ
18542	2699	8	been	be	VBN
18542	2699	9	added	add	VBN
18542	2699	10	a	a	DT
18542	2699	11	slice	slice	NN
18542	2699	12	of	of	IN
18542	2699	13	onion	onion	NN
18542	2699	14	,	,	,
18542	2699	15	a	a	DT
18542	2699	16	bay	bay	NN
18542	2699	17	-	-	HYPH
18542	2699	18	leaf	leaf	NN
18542	2699	19	,	,	,
18542	2699	20	a	a	DT
18542	2699	21	blade	blade	NN
18542	2699	22	of	of	IN
18542	2699	23	mace	mace	NN
18542	2699	24	,	,	,
18542	2699	25	four	four	CD
18542	2699	26	tablespoonfuls	tablespoonful	NNS
18542	2699	27	of	of	IN
18542	2699	28	tarragon	tarragon	NNP
18542	2699	29	vinegar	vinegar	NNP
18542	2699	30	,	,	,
18542	2699	31	and	and	CC
18542	2699	32	a	a	DT
18542	2699	33	teaspoonful	teaspoonful	NN
18542	2699	34	of	of	IN
18542	2699	35	salt	salt	NN
18542	2699	36	.	.	.
18542	2700	1	Simmer	simmer	NN
18542	2700	2	for	for	IN
18542	2700	3	twenty	twenty	CD
18542	2700	4	minutes	minute	NNS
18542	2700	5	,	,	,
18542	2700	6	remove	remove	VBP
18542	2700	7	carefully	carefully	RB
18542	2700	8	,	,	,
18542	2700	9	drain	drain	VB
18542	2700	10	,	,	,
18542	2700	11	and	and	CC
18542	2700	12	serve	serve	VB
18542	2700	13	with	with	IN
18542	2700	14	any	any	DT
18542	2700	15	preferred	preferred	JJ
18542	2700	16	sauce	sauce	NN
18542	2700	17	.	.	.
18542	2701	1	BOILED	BOILED	NNP
18542	2701	2	SALMON	SALMON	NNP
18542	2701	3	STEAKS	STEAKS	NNP
18542	2701	4	--	--	:
18542	2701	5	II	II	NNP
18542	2701	6	Boil	Boil	NNP
18542	2701	7	the	the	DT
18542	2701	8	steaks	steak	NNS
18542	2701	9	slowly	slowly	RB
18542	2701	10	in	in	IN
18542	2701	11	salted	salt	VBN
18542	2701	12	and	and	CC
18542	2701	13	acidulated	acidulated	JJ
18542	2701	14	water	water	NN
18542	2701	15	to	to	TO
18542	2701	16	cover	cover	VB
18542	2701	17	or	or	CC
18542	2701	18	in	in	IN
18542	2701	19	court	court	NN
18542	2701	20	-	-	HYPH
18542	2701	21	bouillon	bouillon	NN
18542	2701	22	seasoned	season	VBN
18542	2701	23	with	with	IN
18542	2701	24	wine	wine	NN
18542	2701	25	.	.	.
18542	2702	1	Serve	serve	VB
18542	2702	2	with	with	IN
18542	2702	3	Hollandaise	Hollandaise	NNP
18542	2702	4	Sauce	Sauce	NNP
18542	2702	5	.	.	.
18542	2703	1	BOILED	BOILED	NNP
18542	2703	2	SALMON	SALMON	NNP
18542	2703	3	STEAKS	STEAKS	NNP
18542	2703	4	--	--	:
18542	2703	5	III	III	NNP
18542	2703	6	Cook	Cook	NNP
18542	2703	7	the	the	DT
18542	2703	8	steaks	steak	NNS
18542	2703	9	in	in	IN
18542	2703	10	water	water	NN
18542	2703	11	to	to	TO
18542	2703	12	cover	cover	VB
18542	2703	13	and	and	CC
18542	2703	14	add	add	VB
18542	2703	15	a	a	DT
18542	2703	16	celery	celery	NN
18542	2703	17	root	root	NN
18542	2703	18	,	,	,
18542	2703	19	a	a	DT
18542	2703	20	small	small	JJ
18542	2703	21	bunch	bunch	NN
18542	2703	22	of	of	IN
18542	2703	23	parsley	parsley	NN
18542	2703	24	,	,	,
18542	2703	25	salt	salt	NN
18542	2703	26	and	and	CC
18542	2703	27	pepper	pepper	NN
18542	2703	28	to	to	IN
18542	2703	29	season	season	NN
18542	2703	30	,	,	,
18542	2703	31	and	and	CC
18542	2703	32	a	a	DT
18542	2703	33	tablespoonful	tablespoonful	JJ
18542	2703	34	of	of	IN
18542	2703	35	vinegar	vinegar	NN
18542	2703	36	.	.	.
18542	2704	1	Strain	strain	VB
18542	2704	2	the	the	DT
18542	2704	3	liquid	liquid	NN
18542	2704	4	,	,	,
18542	2704	5	thicken	thicken	VBN
18542	2704	6	with	with	IN
18542	2704	7	a	a	DT
18542	2704	8	tablespoonful	tablespoonful	JJ
18542	2704	9	each	each	DT
18542	2704	10	[	[	-LRB-
18542	2704	11	Page	page	NN
18542	2704	12	268	268	CD
18542	2704	13	]	]	-RRB-
18542	2704	14	of	of	IN
18542	2704	15	butter	butter	NN
18542	2704	16	and	and	CC
18542	2704	17	flour	flour	NN
18542	2704	18	cooked	cook	VBN
18542	2704	19	together	together	RB
18542	2704	20	,	,	,
18542	2704	21	pour	pour	VBP
18542	2704	22	over	over	IN
18542	2704	23	the	the	DT
18542	2704	24	fish	fish	NN
18542	2704	25	,	,	,
18542	2704	26	and	and	CC
18542	2704	27	serve	serve	VB
18542	2704	28	.	.	.
18542	2705	1	BOILED	BOILED	NNP
18542	2705	2	SALMON	SALMON	NNP
18542	2705	3	À	À	NNP
18542	2705	4	LA	LA	NNP
18542	2705	5	PIQUANT	PIQUANT	NNP
18542	2705	6	Boil	Boil	NNP
18542	2705	7	slices	slice	NNS
18542	2705	8	of	of	IN
18542	2705	9	salmon	salmon	NN
18542	2705	10	in	in	IN
18542	2705	11	court	court	NN
18542	2705	12	-	-	HYPH
18542	2705	13	bouillon	bouillon	NN
18542	2705	14	seasoned	season	VBN
18542	2705	15	with	with	IN
18542	2705	16	wine	wine	NN
18542	2705	17	.	.	.
18542	2706	1	Drain	drain	NN
18542	2706	2	,	,	,
18542	2706	3	garnish	garnish	VB
18542	2706	4	with	with	IN
18542	2706	5	parsley	parsley	NN
18542	2706	6	,	,	,
18542	2706	7	and	and	CC
18542	2706	8	serve	serve	VB
18542	2706	9	with	with	IN
18542	2706	10	Piquant	Piquant	NNP
18542	2706	11	Sauce	Sauce	NNP
18542	2706	12	.	.	.
18542	2707	1	BOILED	BOILED	NNP
18542	2707	2	SALMON	SALMON	NNP
18542	2707	3	À	À	NNP
18542	2707	4	LA	LA	NNP
18542	2707	5	WALDORF	WALDORF	NNP
18542	2707	6	Boil	Boil	NNP
18542	2707	7	a	a	DT
18542	2707	8	large	large	JJ
18542	2707	9	piece	piece	NN
18542	2707	10	of	of	IN
18542	2707	11	salmon	salmon	NN
18542	2707	12	in	in	IN
18542	2707	13	salted	salt	VBN
18542	2707	14	and	and	CC
18542	2707	15	acidulated	acidulated	JJ
18542	2707	16	water	water	NN
18542	2707	17	,	,	,
18542	2707	18	seasoned	season	VBN
18542	2707	19	with	with	IN
18542	2707	20	herbs	herb	NNS
18542	2707	21	and	and	CC
18542	2707	22	spice	spice	NN
18542	2707	23	.	.	.
18542	2708	1	Drain	drain	VB
18542	2708	2	and	and	CC
18542	2708	3	keep	keep	VB
18542	2708	4	warm	warm	JJ
18542	2708	5	.	.	.
18542	2709	1	Add	add	VB
18542	2709	2	two	two	CD
18542	2709	3	cupfuls	cupful	NNS
18542	2709	4	of	of	IN
18542	2709	5	the	the	DT
18542	2709	6	liquid	liquid	NN
18542	2709	7	in	in	IN
18542	2709	8	which	which	WDT
18542	2709	9	the	the	DT
18542	2709	10	fish	fish	NN
18542	2709	11	was	be	VBD
18542	2709	12	cooked	cook	VBN
18542	2709	13	,	,	,
18542	2709	14	one	one	CD
18542	2709	15	wineglassful	wineglassful	NN
18542	2709	16	of	of	IN
18542	2709	17	white	white	JJ
18542	2709	18	wine	wine	NN
18542	2709	19	,	,	,
18542	2709	20	and	and	CC
18542	2709	21	two	two	CD
18542	2709	22	anchovies	anchovy	NNS
18542	2709	23	rubbed	rub	VBN
18542	2709	24	to	to	IN
18542	2709	25	a	a	DT
18542	2709	26	paste	paste	NN
18542	2709	27	.	.	.
18542	2710	1	Boil	Boil	NNP
18542	2710	2	for	for	IN
18542	2710	3	fifteen	fifteen	CD
18542	2710	4	minutes	minute	NNS
18542	2710	5	,	,	,
18542	2710	6	then	then	RB
18542	2710	7	add	add	VB
18542	2710	8	in	in	IN
18542	2710	9	small	small	JJ
18542	2710	10	bits	bit	NNS
18542	2710	11	a	a	DT
18542	2710	12	tablespoonful	tablespoonful	NN
18542	2710	13	of	of	IN
18542	2710	14	butter	butter	NN
18542	2710	15	.	.	.
18542	2711	1	Serve	serve	VB
18542	2711	2	the	the	DT
18542	2711	3	sauce	sauce	NN
18542	2711	4	separately	separately	RB
18542	2711	5	.	.	.
18542	2712	1	SALMON	SALMON	NNP
18542	2712	2	WITH	with	IN
18542	2712	3	OYSTER	OYSTER	NNP
18542	2712	4	SAUCE	SAUCE	VBN
18542	2712	5	Boil	Boil	NNP
18542	2712	6	two	two	CD
18542	2712	7	pounds	pound	NNS
18542	2712	8	of	of	IN
18542	2712	9	fresh	fresh	JJ
18542	2712	10	salmon	salmon	NN
18542	2712	11	in	in	IN
18542	2712	12	salted	salt	VBN
18542	2712	13	and	and	CC
18542	2712	14	acidulated	acidulated	JJ
18542	2712	15	water	water	NN
18542	2712	16	to	to	TO
18542	2712	17	cover	cover	VB
18542	2712	18	,	,	,
18542	2712	19	with	with	IN
18542	2712	20	a	a	DT
18542	2712	21	chopped	chop	VBN
18542	2712	22	onion	onion	NN
18542	2712	23	,	,	,
18542	2712	24	two	two	CD
18542	2712	25	cloves	clove	NNS
18542	2712	26	,	,	,
18542	2712	27	eight	eight	CD
18542	2712	28	pepper	pepper	NN
18542	2712	29	-	-	HYPH
18542	2712	30	corns	corn	NNS
18542	2712	31	,	,	,
18542	2712	32	and	and	CC
18542	2712	33	a	a	DT
18542	2712	34	small	small	JJ
18542	2712	35	bunch	bunch	NN
18542	2712	36	of	of	IN
18542	2712	37	parsley	parsley	NN
18542	2712	38	.	.	.
18542	2713	1	Drain	drain	VB
18542	2713	2	,	,	,
18542	2713	3	and	and	CC
18542	2713	4	serve	serve	VB
18542	2713	5	with	with	IN
18542	2713	6	Oyster	Oyster	NNP
18542	2713	7	Sauce	Sauce	NNP
18542	2713	8	.	.	.
18542	2714	1	SALMON	SALMON	NNP
18542	2714	2	CUTLETS	CUTLETS	NNP
18542	2714	3	WITH	with	IN
18542	2714	4	OYSTER	OYSTER	NNP
18542	2714	5	SAUCE	SAUCE	NNP
18542	2714	6	Boil	Boil	NNP
18542	2714	7	large	large	JJ
18542	2714	8	slices	slice	NNS
18542	2714	9	of	of	IN
18542	2714	10	salmon	salmon	NN
18542	2714	11	in	in	IN
18542	2714	12	salted	salt	VBN
18542	2714	13	water	water	NN
18542	2714	14	[	[	-LRB-
18542	2714	15	Page	page	NN
18542	2714	16	269	269	CD
18542	2714	17	]	]	-RRB-
18542	2714	18	until	until	IN
18542	2714	19	done	do	VBN
18542	2714	20	.	.	.
18542	2715	1	Fry	fry	VB
18542	2715	2	a	a	DT
18542	2715	3	small	small	JJ
18542	2715	4	onion	onion	NN
18542	2715	5	,	,	,
18542	2715	6	chopped	chop	VBN
18542	2715	7	,	,	,
18542	2715	8	in	in	IN
18542	2715	9	oil	oil	NN
18542	2715	10	,	,	,
18542	2715	11	add	add	VB
18542	2715	12	four	four	CD
18542	2715	13	dozen	dozen	NN
18542	2715	14	oysters	oyster	NNS
18542	2715	15	,	,	,
18542	2715	16	cut	cut	VBD
18542	2715	17	small	small	JJ
18542	2715	18	,	,	,
18542	2715	19	two	two	CD
18542	2715	20	tablespoonfuls	tablespoonful	NNS
18542	2715	21	of	of	IN
18542	2715	22	flour	flour	NN
18542	2715	23	,	,	,
18542	2715	24	the	the	DT
18542	2715	25	liquor	liquor	NN
18542	2715	26	drained	drain	VBD
18542	2715	27	from	from	IN
18542	2715	28	the	the	DT
18542	2715	29	oysters	oyster	NNS
18542	2715	30	,	,	,
18542	2715	31	two	two	CD
18542	2715	32	teaspoonfuls	teaspoonful	NNS
18542	2715	33	of	of	IN
18542	2715	34	sugar	sugar	NN
18542	2715	35	,	,	,
18542	2715	36	and	and	CC
18542	2715	37	pepper	pepper	NN
18542	2715	38	,	,	,
18542	2715	39	salt	salt	NN
18542	2715	40	,	,	,
18542	2715	41	and	and	CC
18542	2715	42	anchovy	anchovy	JJ
18542	2715	43	essence	essence	NN
18542	2715	44	to	to	TO
18542	2715	45	season	season	NN
18542	2715	46	.	.	.
18542	2716	1	When	when	WRB
18542	2716	2	thick	thick	JJ
18542	2716	3	,	,	,
18542	2716	4	take	take	VBP
18542	2716	5	from	from	IN
18542	2716	6	the	the	DT
18542	2716	7	fire	fire	NN
18542	2716	8	,	,	,
18542	2716	9	add	add	VB
18542	2716	10	the	the	DT
18542	2716	11	beaten	beat	VBN
18542	2716	12	yolks	yolk	NNS
18542	2716	13	of	of	IN
18542	2716	14	four	four	CD
18542	2716	15	eggs	egg	NNS
18542	2716	16	,	,	,
18542	2716	17	and	and	CC
18542	2716	18	reheat	reheat	VB
18542	2716	19	but	but	CC
18542	2716	20	do	do	VBP
18542	2716	21	not	not	RB
18542	2716	22	boil	boil	VB
18542	2716	23	.	.	.
18542	2717	1	Pour	pour	VB
18542	2717	2	the	the	DT
18542	2717	3	sauce	sauce	NN
18542	2717	4	into	into	IN
18542	2717	5	a	a	DT
18542	2717	6	platter	platter	NN
18542	2717	7	,	,	,
18542	2717	8	and	and	CC
18542	2717	9	cool	cool	JJ
18542	2717	10	.	.	.
18542	2718	1	Lay	lay	VB
18542	2718	2	the	the	DT
18542	2718	3	slices	slice	NNS
18542	2718	4	of	of	IN
18542	2718	5	salmon	salmon	NN
18542	2718	6	on	on	IN
18542	2718	7	the	the	DT
18542	2718	8	sauce	sauce	NN
18542	2718	9	,	,	,
18542	2718	10	brush	brush	NN
18542	2718	11	with	with	IN
18542	2718	12	egg	egg	NN
18542	2718	13	,	,	,
18542	2718	14	sprinkle	sprinkle	VB
18542	2718	15	with	with	IN
18542	2718	16	crumbs	crumb	NNS
18542	2718	17	and	and	CC
18542	2718	18	brown	brown	NNP
18542	2718	19	in	in	IN
18542	2718	20	the	the	DT
18542	2718	21	oven	oven	NN
18542	2718	22	.	.	.
18542	2719	1	SALMON	SALMON	NNP
18542	2719	2	À	À	NNP
18542	2719	3	LA	LA	NNP
18542	2719	4	SUPRÊME	SUPRÊME	NNP
18542	2719	5	Boil	Boil	NNP
18542	2719	6	a	a	DT
18542	2719	7	salmon	salmon	NN
18542	2719	8	in	in	IN
18542	2719	9	court	court	NN
18542	2719	10	-	-	HYPH
18542	2719	11	bouillon	bouillon	NN
18542	2719	12	with	with	IN
18542	2719	13	wine	wine	NN
18542	2719	14	,	,	,
18542	2719	15	drain	drain	VBP
18542	2719	16	,	,	,
18542	2719	17	cool	cool	UH
18542	2719	18	,	,	,
18542	2719	19	skin	skin	NN
18542	2719	20	,	,	,
18542	2719	21	and	and	CC
18542	2719	22	serve	serve	VB
18542	2719	23	with	with	IN
18542	2719	24	Tartar	Tartar	NNP
18542	2719	25	Sauce	Sauce	NNP
18542	2719	26	.	.	.
18542	2720	1	MAYONNAISE	MAYONNAISE	NNP
18542	2720	2	OF	of	IN
18542	2720	3	SALMON	SALMON	NNP
18542	2720	4	Cook	Cook	NNP
18542	2720	5	fresh	fresh	JJ
18542	2720	6	salmon	salmon	NN
18542	2720	7	in	in	IN
18542	2720	8	a	a	DT
18542	2720	9	court	court	NN
18542	2720	10	-	-	HYPH
18542	2720	11	bouillon	bouillon	NN
18542	2720	12	,	,	,
18542	2720	13	drain	drain	VB
18542	2720	14	,	,	,
18542	2720	15	cool	cool	UH
18542	2720	16	,	,	,
18542	2720	17	skin	skin	NN
18542	2720	18	,	,	,
18542	2720	19	and	and	CC
18542	2720	20	serve	serve	VB
18542	2720	21	with	with	IN
18542	2720	22	Mayonnaise	Mayonnaise	NNP
18542	2720	23	.	.	.
18542	2721	1	SALMON	SALMON	NNP
18542	2721	2	PUDDING	pudding	NN
18542	2721	3	Flake	flake	VBP
18542	2721	4	the	the	DT
18542	2721	5	fish	fish	NN
18542	2721	6	,	,	,
18542	2721	7	add	add	VB
18542	2721	8	half	half	PDT
18542	2721	9	the	the	DT
18542	2721	10	quantity	quantity	NN
18542	2721	11	of	of	IN
18542	2721	12	bread	bread	NN
18542	2721	13	crumbs	crumb	NNS
18542	2721	14	,	,	,
18542	2721	15	a	a	DT
18542	2721	16	tablespoonful	tablespoonful	NN
18542	2721	17	of	of	IN
18542	2721	18	melted	melted	JJ
18542	2721	19	butter	butter	NN
18542	2721	20	,	,	,
18542	2721	21	a	a	DT
18542	2721	22	teaspoonful	teaspoonful	NN
18542	2721	23	of	of	IN
18542	2721	24	onion	onion	NN
18542	2721	25	juice	juice	NN
18542	2721	26	,	,	,
18542	2721	27	and	and	CC
18542	2721	28	pepper	pepper	NN
18542	2721	29	and	and	CC
18542	2721	30	salt	salt	NN
18542	2721	31	to	to	IN
18542	2721	32	season	season	NN
18542	2721	33	.	.	.
18542	2722	1	Beat	beat	VB
18542	2722	2	two	two	CD
18542	2722	3	eggs	egg	NNS
18542	2722	4	light	light	JJ
18542	2722	5	with	with	IN
18542	2722	6	two	two	CD
18542	2722	7	tablespoonfuls	tablespoonful	NNS
18542	2722	8	of	of	IN
18542	2722	9	cream	cream	NN
18542	2722	10	,	,	,
18542	2722	11	mix	mix	VB
18542	2722	12	with	with	IN
18542	2722	13	the	the	DT
18542	2722	14	fish	fish	NN
18542	2722	15	,	,	,
18542	2722	16	put	put	VBN
18542	2722	17	into	into	IN
18542	2722	18	a	a	DT
18542	2722	19	buttered	butter	VBN
18542	2722	20	mould	mould	NN
18542	2722	21	and	and	CC
18542	2722	22	boil	boil	VB
18542	2722	23	for	for	IN
18542	2722	24	an	an	DT
18542	2722	25	hour	hour	NN
18542	2722	26	and	and	CC
18542	2722	27	a	a	DT
18542	2722	28	half	half	NN
18542	2722	29	.	.	.
18542	2723	1	Serve	serve	VB
18542	2723	2	with	with	IN
18542	2723	3	a	a	DT
18542	2723	4	Cream	Cream	NNP
18542	2723	5	Sauce	Sauce	NNP
18542	2723	6	seasoned	season	VBN
18542	2723	7	with	with	IN
18542	2723	8	[	[	-LRB-
18542	2723	9	Page	page	NN
18542	2723	10	270	270	CD
18542	2723	11	]	]	-RRB-
18542	2723	12	lemon	lemon	NN
18542	2723	13	-	-	HYPH
18542	2723	14	juice	juice	NN
18542	2723	15	and	and	CC
18542	2723	16	anchovy	anchovy	NN
18542	2723	17	paste	paste	NN
18542	2723	18	.	.	.
18542	2724	1	BAKED	baked	JJ
18542	2724	2	SALMON	SALMON	NNP
18542	2724	3	--	--	:
18542	2724	4	I	-PRON-	PRP
18542	2724	5	Put	put	VBP
18542	2724	6	four	four	CD
18542	2724	7	salmon	salmon	NN
18542	2724	8	steaks	steak	NNS
18542	2724	9	into	into	IN
18542	2724	10	a	a	DT
18542	2724	11	buttered	butter	VBN
18542	2724	12	saucepan	saucepan	NN
18542	2724	13	with	with	IN
18542	2724	14	two	two	CD
18542	2724	15	cupfuls	cupful	NNS
18542	2724	16	each	each	DT
18542	2724	17	of	of	IN
18542	2724	18	white	white	JJ
18542	2724	19	wine	wine	NN
18542	2724	20	and	and	CC
18542	2724	21	white	white	JJ
18542	2724	22	stock	stock	NN
18542	2724	23	.	.	.
18542	2725	1	Season	season	NN
18542	2725	2	with	with	IN
18542	2725	3	salt	salt	NN
18542	2725	4	,	,	,
18542	2725	5	pepper	pepper	NN
18542	2725	6	,	,	,
18542	2725	7	grated	grate	VBD
18542	2725	8	nutmeg	nutmeg	NNP
18542	2725	9	,	,	,
18542	2725	10	minced	mince	VBD
18542	2725	11	parsley	parsley	NNP
18542	2725	12	,	,	,
18542	2725	13	and	and	CC
18542	2725	14	a	a	DT
18542	2725	15	pinch	pinch	NN
18542	2725	16	of	of	IN
18542	2725	17	allspice	allspice	NN
18542	2725	18	.	.	.
18542	2726	1	Add	add	VB
18542	2726	2	a	a	DT
18542	2726	3	heaping	heaping	NN
18542	2726	4	teaspoonful	teaspoonful	JJ
18542	2726	5	of	of	IN
18542	2726	6	butter	butter	NN
18542	2726	7	and	and	CC
18542	2726	8	flour	flour	NN
18542	2726	9	cooked	cook	VBN
18542	2726	10	together	together	RB
18542	2726	11	.	.	.
18542	2727	1	Take	take	VB
18542	2727	2	from	from	IN
18542	2727	3	the	the	DT
18542	2727	4	fire	fire	NN
18542	2727	5	,	,	,
18542	2727	6	add	add	VB
18542	2727	7	the	the	DT
18542	2727	8	yolks	yolk	NNS
18542	2727	9	of	of	IN
18542	2727	10	four	four	CD
18542	2727	11	eggs	egg	NNS
18542	2727	12	well	well	RB
18542	2727	13	beaten	beat	VBN
18542	2727	14	and	and	CC
18542	2727	15	a	a	DT
18542	2727	16	little	little	JJ
18542	2727	17	minced	mince	VBN
18542	2727	18	parsley	parsley	NN
18542	2727	19	.	.	.
18542	2728	1	Arrange	arrange	VB
18542	2728	2	a	a	DT
18542	2728	3	mound	mound	NN
18542	2728	4	of	of	IN
18542	2728	5	seasoned	season	VBN
18542	2728	6	mashed	mash	VBN
18542	2728	7	potatoes	potato	NNS
18542	2728	8	in	in	IN
18542	2728	9	a	a	DT
18542	2728	10	deep	deep	JJ
18542	2728	11	platter	platter	NN
18542	2728	12	.	.	.
18542	2729	1	Take	take	VB
18542	2729	2	the	the	DT
18542	2729	3	skin	skin	NN
18542	2729	4	from	from	IN
18542	2729	5	the	the	DT
18542	2729	6	steaks	steak	NNS
18542	2729	7	and	and	CC
18542	2729	8	arrange	arrange	VB
18542	2729	9	them	-PRON-	PRP
18542	2729	10	around	around	IN
18542	2729	11	it	-PRON-	PRP
18542	2729	12	.	.	.
18542	2730	1	Pour	pour	VB
18542	2730	2	the	the	DT
18542	2730	3	sauce	sauce	NN
18542	2730	4	over	over	RB
18542	2730	5	,	,	,
18542	2730	6	sprinkle	sprinkle	VB
18542	2730	7	with	with	IN
18542	2730	8	crumbs	crumb	NNS
18542	2730	9	,	,	,
18542	2730	10	dot	dot	NN
18542	2730	11	with	with	IN
18542	2730	12	butter	butter	NN
18542	2730	13	,	,	,
18542	2730	14	and	and	CC
18542	2730	15	brown	brown	NNP
18542	2730	16	in	in	IN
18542	2730	17	the	the	DT
18542	2730	18	oven	oven	NN
18542	2730	19	.	.	.
18542	2731	1	BAKED	baked	JJ
18542	2731	2	SALMON	SALMON	NNP
18542	2731	3	--	--	:
18542	2731	4	II	II	NNP
18542	2731	5	Wash	Wash	NNP
18542	2731	6	and	and	CC
18542	2731	7	wipe	wipe	VB
18542	2731	8	a	a	DT
18542	2731	9	small	small	JJ
18542	2731	10	fish	fish	NN
18542	2731	11	.	.	.
18542	2732	1	Rub	rub	VB
18542	2732	2	with	with	IN
18542	2732	3	pepper	pepper	NN
18542	2732	4	and	and	CC
18542	2732	5	salt	salt	NN
18542	2732	6	and	and	CC
18542	2732	7	sprinkle	sprinkle	VB
18542	2732	8	with	with	IN
18542	2732	9	paprika	paprika	NNS
18542	2732	10	and	and	CC
18542	2732	11	powdered	powdered	JJ
18542	2732	12	mace	mace	NN
18542	2732	13	.	.	.
18542	2733	1	Bake	bake	VB
18542	2733	2	carefully	carefully	RB
18542	2733	3	,	,	,
18542	2733	4	basting	baste	VBG
18542	2733	5	with	with	IN
18542	2733	6	melted	melted	JJ
18542	2733	7	butter	butter	NN
18542	2733	8	and	and	CC
18542	2733	9	its	-PRON-	PRP$
18542	2733	10	own	own	JJ
18542	2733	11	dripping	dripping	NN
18542	2733	12	.	.	.
18542	2734	1	Take	take	VB
18542	2734	2	up	up	RP
18542	2734	3	the	the	DT
18542	2734	4	fish	fish	NN
18542	2734	5	carefully	carefully	RB
18542	2734	6	and	and	CC
18542	2734	7	add	add	VB
18542	2734	8	to	to	IN
18542	2734	9	the	the	DT
18542	2734	10	gravy	gravy	NN
18542	2734	11	enough	enough	JJ
18542	2734	12	stock	stock	NN
18542	2734	13	or	or	CC
18542	2734	14	water	water	NN
18542	2734	15	to	to	TO
18542	2734	16	make	make	VB
18542	2734	17	the	the	DT
18542	2734	18	required	require	VBN
18542	2734	19	quantity	quantity	NN
18542	2734	20	of	of	IN
18542	2734	21	sauce	sauce	NN
18542	2734	22	.	.	.
18542	2735	1	Thicken	Thicken	VBN
18542	2735	2	with	with	IN
18542	2735	3	butter	butter	NN
18542	2735	4	and	and	CC
18542	2735	5	flour	flour	NN
18542	2735	6	cooked	cook	VBN
18542	2735	7	together	together	RB
18542	2735	8	,	,	,
18542	2735	9	season	season	NN
18542	2735	10	with	with	IN
18542	2735	11	tomato	tomato	NNP
18542	2735	12	catsup	catsup	NN
18542	2735	13	and	and	CC
18542	2735	14	lemon	lemon	NN
18542	2735	15	-	-	HYPH
18542	2735	16	juice	juice	NN
18542	2735	17	.	.	.
18542	2736	1	Pour	pour	VB
18542	2736	2	around	around	IN
18542	2736	3	the	the	DT
18542	2736	4	fish	fish	NN
18542	2736	5	and	and	CC
18542	2736	6	serve	serve	VB
18542	2736	7	.	.	.
18542	2737	1	[	[	-LRB-
18542	2737	2	Page	page	NN
18542	2737	3	271	271	CD
18542	2737	4	]	]	-RRB-
18542	2737	5	BAKED	baked	NN
18542	2737	6	SALMON	salmon	NN
18542	2737	7	--	--	:
18542	2737	8	III	III	NNP
18542	2737	9	Rub	Rub	NNP
18542	2737	10	a	a	DT
18542	2737	11	small	small	JJ
18542	2737	12	cleaned	clean	VBN
18542	2737	13	salmon	salmon	NN
18542	2737	14	with	with	IN
18542	2737	15	olive	olive	NN
18542	2737	16	-	-	HYPH
18542	2737	17	oil	oil	NN
18542	2737	18	,	,	,
18542	2737	19	sprinkle	sprinkle	VB
18542	2737	20	with	with	IN
18542	2737	21	salt	salt	NN
18542	2737	22	and	and	CC
18542	2737	23	pepper	pepper	NN
18542	2737	24	,	,	,
18542	2737	25	put	put	VBN
18542	2737	26	into	into	IN
18542	2737	27	a	a	DT
18542	2737	28	buttered	butter	VBN
18542	2737	29	baking	baking	NN
18542	2737	30	-	-	HYPH
18542	2737	31	pan	pan	NNP
18542	2737	32	,	,	,
18542	2737	33	and	and	CC
18542	2737	34	add	add	VB
18542	2737	35	one	one	CD
18542	2737	36	cupful	cupful	NN
18542	2737	37	of	of	IN
18542	2737	38	boiling	boil	VBG
18542	2737	39	water	water	NN
18542	2737	40	and	and	CC
18542	2737	41	two	two	CD
18542	2737	42	tablespoonfuls	tablespoonful	NNS
18542	2737	43	of	of	IN
18542	2737	44	butter	butter	NN
18542	2737	45	.	.	.
18542	2738	1	Baste	baste	IN
18542	2738	2	every	every	DT
18542	2738	3	ten	ten	CD
18542	2738	4	minutes	minute	NNS
18542	2738	5	until	until	IN
18542	2738	6	done	do	VBN
18542	2738	7	.	.	.
18542	2739	1	Take	take	VB
18542	2739	2	up	up	RP
18542	2739	3	the	the	DT
18542	2739	4	fish	fish	NN
18542	2739	5	and	and	CC
18542	2739	6	keep	keep	VB
18542	2739	7	it	-PRON-	PRP
18542	2739	8	warm	warm	JJ
18542	2739	9	.	.	.
18542	2740	1	Thicken	Thicken	NNP
18542	2740	2	the	the	DT
18542	2740	3	gravy	gravy	NN
18542	2740	4	with	with	IN
18542	2740	5	a	a	DT
18542	2740	6	teaspoonful	teaspoonful	JJ
18542	2740	7	or	or	CC
18542	2740	8	more	more	JJR
18542	2740	9	of	of	IN
18542	2740	10	cornstarch	cornstarch	NN
18542	2740	11	mixed	mix	VBN
18542	2740	12	with	with	IN
18542	2740	13	a	a	DT
18542	2740	14	little	little	JJ
18542	2740	15	cold	cold	JJ
18542	2740	16	water	water	NN
18542	2740	17	.	.	.
18542	2741	1	Season	season	NN
18542	2741	2	with	with	IN
18542	2741	3	grated	grate	VBN
18542	2741	4	onion	onion	NN
18542	2741	5	,	,	,
18542	2741	6	lemon	lemon	NN
18542	2741	7	-	-	HYPH
18542	2741	8	juice	juice	NN
18542	2741	9	,	,	,
18542	2741	10	and	and	CC
18542	2741	11	tomato	tomato	NNP
18542	2741	12	catsup	catsup	NNP
18542	2741	13	.	.	.
18542	2742	1	BAKED	baked	NN
18542	2742	2	SALMON	SALMON	NNS
18542	2742	3	WITH	with	IN
18542	2742	4	CREAM	cream	NN
18542	2742	5	SAUCE	SAUCE	VBD
18542	2742	6	Wrap	wrap	VB
18542	2742	7	a	a	DT
18542	2742	8	large	large	JJ
18542	2742	9	middle	middle	JJ
18542	2742	10	cut	cut	NN
18542	2742	11	of	of	IN
18542	2742	12	salmon	salmon	NN
18542	2742	13	in	in	IN
18542	2742	14	buttered	butter	VBN
18542	2742	15	paper	paper	NN
18542	2742	16	and	and	CC
18542	2742	17	fasten	fasten	RB
18542	2742	18	firmly	firmly	RB
18542	2742	19	.	.	.
18542	2743	1	Bake	bake	VB
18542	2743	2	in	in	RP
18542	2743	3	a	a	DT
18542	2743	4	buttered	butter	VBN
18542	2743	5	baking	baking	NN
18542	2743	6	-	-	HYPH
18542	2743	7	pan	pan	NNP
18542	2743	8	,	,	,
18542	2743	9	basting	baste	VBG
18542	2743	10	with	with	IN
18542	2743	11	butter	butter	NN
18542	2743	12	melted	melt	VBN
18542	2743	13	in	in	IN
18542	2743	14	hot	hot	JJ
18542	2743	15	water	water	NN
18542	2743	16	.	.	.
18542	2744	1	Take	take	VB
18542	2744	2	from	from	IN
18542	2744	3	the	the	DT
18542	2744	4	oven	oven	NN
18542	2744	5	at	at	IN
18542	2744	6	the	the	DT
18542	2744	7	end	end	NN
18542	2744	8	of	of	IN
18542	2744	9	an	an	DT
18542	2744	10	hour	hour	NN
18542	2744	11	,	,	,
18542	2744	12	remove	remove	VB
18542	2744	13	the	the	DT
18542	2744	14	paper	paper	NN
18542	2744	15	carefully	carefully	RB
18542	2744	16	,	,	,
18542	2744	17	and	and	CC
18542	2744	18	keep	keep	VB
18542	2744	19	warm	warm	JJ
18542	2744	20	.	.	.
18542	2745	1	Bring	bring	VB
18542	2745	2	to	to	IN
18542	2745	3	the	the	DT
18542	2745	4	boil	boil	NN
18542	2745	5	one	one	CD
18542	2745	6	cupful	cupful	NN
18542	2745	7	of	of	IN
18542	2745	8	cream	cream	NN
18542	2745	9	and	and	CC
18542	2745	10	add	add	VB
18542	2745	11	one	one	CD
18542	2745	12	tablespoonful	tablespoonful	NN
18542	2745	13	of	of	IN
18542	2745	14	corn	corn	NN
18542	2745	15	-	-	HYPH
18542	2745	16	starch	starch	NN
18542	2745	17	rubbed	rub	VBD
18542	2745	18	smooth	smooth	JJ
18542	2745	19	with	with	IN
18542	2745	20	a	a	DT
18542	2745	21	little	little	JJ
18542	2745	22	cold	cold	JJ
18542	2745	23	cream	cream	NN
18542	2745	24	.	.	.
18542	2746	1	Add	add	VB
18542	2746	2	one	one	CD
18542	2746	3	tablespoonful	tablespoonful	JJ
18542	2746	4	each	each	DT
18542	2746	5	of	of	IN
18542	2746	6	butter	butter	NN
18542	2746	7	and	and	CC
18542	2746	8	minced	mince	VBD
18542	2746	9	parsley	parsley	NN
18542	2746	10	,	,	,
18542	2746	11	and	and	CC
18542	2746	12	pepper	pepper	NN
18542	2746	13	and	and	CC
18542	2746	14	salt	salt	NN
18542	2746	15	to	to	IN
18542	2746	16	season	season	NN
18542	2746	17	.	.	.
18542	2747	1	Pour	pour	VB
18542	2747	2	the	the	DT
18542	2747	3	sauce	sauce	NN
18542	2747	4	over	over	IN
18542	2747	5	the	the	DT
18542	2747	6	fish	fish	NN
18542	2747	7	or	or	CC
18542	2747	8	serve	serve	VB
18542	2747	9	separately	separately	RB
18542	2747	10	.	.	.
18542	2748	1	SALMON	SALMON	NNP
18542	2748	2	BAKED	baked	NN
18542	2748	3	IN	in	IN
18542	2748	4	PAPER	paper	NN
18542	2748	5	Season	season	NN
18542	2748	6	a	a	DT
18542	2748	7	large	large	JJ
18542	2748	8	piece	piece	NN
18542	2748	9	of	of	IN
18542	2748	10	salmon	salmon	NN
18542	2748	11	with	with	IN
18542	2748	12	salt	salt	NN
18542	2748	13	,	,	,
18542	2748	14	[	[	-LRB-
18542	2748	15	Page	page	NN
18542	2748	16	272	272	CD
18542	2748	17	]	]	-RRB-
18542	2748	18	pepper	pepper	NN
18542	2748	19	,	,	,
18542	2748	20	and	and	CC
18542	2748	21	lemon	lemon	NN
18542	2748	22	-	-	HYPH
18542	2748	23	juice	juice	NN
18542	2748	24	,	,	,
18542	2748	25	wrap	wrap	VB
18542	2748	26	in	in	RP
18542	2748	27	a	a	DT
18542	2748	28	large	large	JJ
18542	2748	29	piece	piece	NN
18542	2748	30	of	of	IN
18542	2748	31	buttered	butter	VBN
18542	2748	32	paper	paper	NN
18542	2748	33	and	and	CC
18542	2748	34	pin	pin	NN
18542	2748	35	firmly	firmly	RB
18542	2748	36	.	.	.
18542	2749	1	Put	put	VB
18542	2749	2	into	into	IN
18542	2749	3	a	a	DT
18542	2749	4	buttered	butter	VBN
18542	2749	5	baking	baking	NN
18542	2749	6	-	-	HYPH
18542	2749	7	pan	pan	NN
18542	2749	8	,	,	,
18542	2749	9	cover	cover	NN
18542	2749	10	and	and	CC
18542	2749	11	bake	bake	VB
18542	2749	12	for	for	IN
18542	2749	13	an	an	DT
18542	2749	14	hour	hour	NN
18542	2749	15	,	,	,
18542	2749	16	basting	baste	VBG
18542	2749	17	frequently	frequently	RB
18542	2749	18	with	with	IN
18542	2749	19	hot	hot	JJ
18542	2749	20	water	water	NN
18542	2749	21	and	and	CC
18542	2749	22	melted	melted	JJ
18542	2749	23	butter	butter	NN
18542	2749	24	.	.	.
18542	2750	1	Take	take	VB
18542	2750	2	off	off	RP
18542	2750	3	the	the	DT
18542	2750	4	paper	paper	NN
18542	2750	5	and	and	CC
18542	2750	6	serve	serve	VB
18542	2750	7	with	with	IN
18542	2750	8	any	any	DT
18542	2750	9	preferred	preferred	JJ
18542	2750	10	sauce	sauce	NN
18542	2750	11	.	.	.
18542	2751	1	BAKED	BAKED	NNS
18542	2751	2	SALMON	SALMON	NNP
18542	2751	3	STEAKS	STEAKS	NNP
18542	2751	4	Put	put	VB
18542	2751	5	the	the	DT
18542	2751	6	steaks	steak	NNS
18542	2751	7	in	in	IN
18542	2751	8	a	a	DT
18542	2751	9	buttered	butter	VBN
18542	2751	10	baking	baking	NN
18542	2751	11	-	-	HYPH
18542	2751	12	dish	dish	NN
18542	2751	13	.	.	.
18542	2752	1	Lay	Lay	NNP
18542	2752	2	bits	bit	NNS
18542	2752	3	of	of	IN
18542	2752	4	butter	butter	NN
18542	2752	5	upon	upon	IN
18542	2752	6	them	-PRON-	PRP
18542	2752	7	,	,	,
18542	2752	8	seasoning	season	VBG
18542	2752	9	with	with	IN
18542	2752	10	salt	salt	NN
18542	2752	11	,	,	,
18542	2752	12	pepper	pepper	NN
18542	2752	13	,	,	,
18542	2752	14	minced	mince	VBD
18542	2752	15	parsley	parsley	NNP
18542	2752	16	,	,	,
18542	2752	17	and	and	CC
18542	2752	18	grated	grate	VBD
18542	2752	19	onion	onion	NN
18542	2752	20	.	.	.
18542	2753	1	Bake	bake	VB
18542	2753	2	carefully	carefully	RB
18542	2753	3	,	,	,
18542	2753	4	basting	baste	VBG
18542	2753	5	as	as	IN
18542	2753	6	required	require	VBN
18542	2753	7	,	,	,
18542	2753	8	and	and	CC
18542	2753	9	serve	serve	VB
18542	2753	10	with	with	IN
18542	2753	11	Caper	Caper	NNP
18542	2753	12	or	or	CC
18542	2753	13	Tomato	Tomato	NNP
18542	2753	14	Sauce	Sauce	NNP
18542	2753	15	.	.	.
18542	2754	1	BAKED	BAKED	NNP
18542	2754	2	SALMON	SALMON	NNP
18542	2754	3	CUTLETS	CUTLETS	NNP
18542	2754	4	Put	put	VBP
18542	2754	5	salmon	salmon	NN
18542	2754	6	steaks	steak	NNS
18542	2754	7	into	into	IN
18542	2754	8	a	a	DT
18542	2754	9	buttered	butter	VBN
18542	2754	10	baking	baking	NN
18542	2754	11	-	-	HYPH
18542	2754	12	pan	pan	NN
18542	2754	13	with	with	IN
18542	2754	14	half	half	PDT
18542	2754	15	a	a	DT
18542	2754	16	cupful	cupful	NN
18542	2754	17	of	of	IN
18542	2754	18	hot	hot	JJ
18542	2754	19	water	water	NN
18542	2754	20	and	and	CC
18542	2754	21	half	half	PDT
18542	2754	22	a	a	DT
18542	2754	23	cupful	cupful	NN
18542	2754	24	of	of	IN
18542	2754	25	white	white	JJ
18542	2754	26	wine	wine	NN
18542	2754	27	.	.	.
18542	2755	1	Sprinkle	sprinkle	VB
18542	2755	2	with	with	IN
18542	2755	3	salt	salt	NN
18542	2755	4	,	,	,
18542	2755	5	paprika	paprika	NNP
18542	2755	6	,	,	,
18542	2755	7	and	and	CC
18542	2755	8	grated	grate	VBD
18542	2755	9	nutmeg	nutmeg	NNP
18542	2755	10	.	.	.
18542	2756	1	Cover	cover	NN
18542	2756	2	with	with	IN
18542	2756	3	raw	raw	JJ
18542	2756	4	oysters	oyster	NNS
18542	2756	5	and	and	CC
18542	2756	6	crumbs	crumb	NNS
18542	2756	7	fried	fry	VBN
18542	2756	8	in	in	IN
18542	2756	9	butter	butter	NN
18542	2756	10	.	.	.
18542	2757	1	Bake	bake	VB
18542	2757	2	for	for	IN
18542	2757	3	twenty	twenty	CD
18542	2757	4	minutes	minute	NNS
18542	2757	5	.	.	.
18542	2758	1	Take	take	VB
18542	2758	2	up	up	RP
18542	2758	3	the	the	DT
18542	2758	4	fish	fish	NN
18542	2758	5	carefully	carefully	RB
18542	2758	6	.	.	.
18542	2759	1	Cook	cook	VB
18542	2759	2	together	together	RB
18542	2759	3	one	one	CD
18542	2759	4	tablespoonful	tablespoonful	JJ
18542	2759	5	each	each	DT
18542	2759	6	of	of	IN
18542	2759	7	butter	butter	NN
18542	2759	8	and	and	CC
18542	2759	9	flour	flour	NN
18542	2759	10	,	,	,
18542	2759	11	add	add	VB
18542	2759	12	the	the	DT
18542	2759	13	liquor	liquor	NN
18542	2759	14	from	from	IN
18542	2759	15	the	the	DT
18542	2759	16	pan	pan	NN
18542	2759	17	and	and	CC
18542	2759	18	a	a	DT
18542	2759	19	teaspoonful	teaspoonful	NN
18542	2759	20	of	of	IN
18542	2759	21	anchovy	anchovy	JJ
18542	2759	22	paste	paste	NN
18542	2759	23	.	.	.
18542	2760	1	Cook	cook	VB
18542	2760	2	until	until	IN
18542	2760	3	thick	thick	JJ
18542	2760	4	,	,	,
18542	2760	5	stirring	stir	VBG
18542	2760	6	constantly	constantly	RB
18542	2760	7	,	,	,
18542	2760	8	pour	pour	VB
18542	2760	9	around	around	IN
18542	2760	10	the	the	DT
18542	2760	11	fish	fish	NN
18542	2760	12	,	,	,
18542	2760	13	and	and	CC
18542	2760	14	serve	serve	VB
18542	2760	15	.	.	.
18542	2761	1	SALMON	SALMON	NNP
18542	2761	2	À	À	NNP
18542	2761	3	LA	LA	NNP
18542	2761	4	WINDSOR	WINDSOR	NNP
18542	2761	5	Season	season	NN
18542	2761	6	salmon	salmon	NN
18542	2761	7	steaks	steak	NNS
18542	2761	8	with	with	IN
18542	2761	9	salt	salt	NN
18542	2761	10	and	and	CC
18542	2761	11	pepper	pepper	NN
18542	2761	12	,	,	,
18542	2761	13	[	[	-LRB-
18542	2761	14	Page	page	NN
18542	2761	15	273	273	CD
18542	2761	16	]	]	-RRB-
18542	2761	17	dip	dip	NN
18542	2761	18	in	in	IN
18542	2761	19	egg	egg	NN
18542	2761	20	and	and	CC
18542	2761	21	crumbs	crumb	NNS
18542	2761	22	,	,	,
18542	2761	23	put	put	VBN
18542	2761	24	into	into	IN
18542	2761	25	a	a	DT
18542	2761	26	buttered	butter	VBN
18542	2761	27	baking	baking	NN
18542	2761	28	-	-	HYPH
18542	2761	29	pan	pan	NNP
18542	2761	30	,	,	,
18542	2761	31	and	and	CC
18542	2761	32	bake	bake	VB
18542	2761	33	quickly	quickly	RB
18542	2761	34	.	.	.
18542	2762	1	Serve	serve	VB
18542	2762	2	with	with	IN
18542	2762	3	any	any	DT
18542	2762	4	preferred	preferred	JJ
18542	2762	5	sauce	sauce	NN
18542	2762	6	.	.	.
18542	2763	1	STUFFED	STUFFED	JJR
18542	2763	2	SALMON	SALMON	NNP
18542	2763	3	Clean	Clean	NNP
18542	2763	4	,	,	,
18542	2763	5	bone	bone	NN
18542	2763	6	,	,	,
18542	2763	7	and	and	CC
18542	2763	8	parboil	parboil	VB
18542	2763	9	a	a	DT
18542	2763	10	small	small	JJ
18542	2763	11	salmon	salmon	NN
18542	2763	12	.	.	.
18542	2764	1	Rub	rub	VB
18542	2764	2	the	the	DT
18542	2764	3	inside	inside	NN
18542	2764	4	with	with	IN
18542	2764	5	salt	salt	NN
18542	2764	6	,	,	,
18542	2764	7	pepper	pepper	NN
18542	2764	8	,	,	,
18542	2764	9	and	and	CC
18542	2764	10	grated	grate	VBD
18542	2764	11	nutmeg	nutmeg	NNP
18542	2764	12	.	.	.
18542	2765	1	Stuff	stuff	NN
18542	2765	2	with	with	IN
18542	2765	3	chopped	chopped	JJ
18542	2765	4	oysters	oyster	NNS
18542	2765	5	,	,	,
18542	2765	6	minced	mince	VBD
18542	2765	7	parsley	parsley	NNP
18542	2765	8	,	,	,
18542	2765	9	and	and	CC
18542	2765	10	seasoned	season	VBD
18542	2765	11	crumbs	crumb	NNS
18542	2765	12	.	.	.
18542	2766	1	Fold	fold	VB
18542	2766	2	together	together	RB
18542	2766	3	,	,	,
18542	2766	4	put	put	VBD
18542	2766	5	into	into	IN
18542	2766	6	a	a	DT
18542	2766	7	buttered	butter	VBN
18542	2766	8	baking	baking	NN
18542	2766	9	-	-	HYPH
18542	2766	10	dish	dish	NN
18542	2766	11	,	,	,
18542	2766	12	and	and	CC
18542	2766	13	bake	bake	VB
18542	2766	14	for	for	IN
18542	2766	15	half	half	PDT
18542	2766	16	an	an	DT
18542	2766	17	hour	hour	NN
18542	2766	18	,	,	,
18542	2766	19	basting	baste	VBG
18542	2766	20	with	with	IN
18542	2766	21	its	-PRON-	PRP$
18542	2766	22	own	own	JJ
18542	2766	23	dripping	dripping	NN
18542	2766	24	.	.	.
18542	2767	1	SALMON	SALMON	NNP
18542	2767	2	STEAKS	STEAKS	NNP
18542	2767	3	À	À	NNP
18542	2767	4	LA	LA	NNP
18542	2767	5	FLAMANDE	FLAMANDE	NNP
18542	2767	6	Sprinkle	sprinkle	VBP
18542	2767	7	a	a	DT
18542	2767	8	buttered	butter	VBN
18542	2767	9	dripping	dripping	NN
18542	2767	10	-	-	HYPH
18542	2767	11	pan	pan	NN
18542	2767	12	with	with	IN
18542	2767	13	chopped	chopped	JJ
18542	2767	14	onion	onion	NN
18542	2767	15	,	,	,
18542	2767	16	and	and	CC
18542	2767	17	season	season	NN
18542	2767	18	with	with	IN
18542	2767	19	pepper	pepper	NN
18542	2767	20	and	and	CC
18542	2767	21	salt	salt	NN
18542	2767	22	.	.	.
18542	2768	1	Lay	lay	NN
18542	2768	2	salmon	salmon	NN
18542	2768	3	steaks	steak	NNS
18542	2768	4	on	on	IN
18542	2768	5	top	top	NN
18542	2768	6	,	,	,
18542	2768	7	brush	brush	NN
18542	2768	8	with	with	IN
18542	2768	9	the	the	DT
18542	2768	10	yolk	yolk	NN
18542	2768	11	of	of	IN
18542	2768	12	a	a	DT
18542	2768	13	beaten	beat	VBN
18542	2768	14	egg	egg	NN
18542	2768	15	,	,	,
18542	2768	16	cover	cover	VB
18542	2768	17	with	with	IN
18542	2768	18	a	a	DT
18542	2768	19	layer	layer	NN
18542	2768	20	of	of	IN
18542	2768	21	chopped	chopped	JJ
18542	2768	22	onion	onion	NN
18542	2768	23	and	and	CC
18542	2768	24	parsley	parsley	NN
18542	2768	25	,	,	,
18542	2768	26	season	season	NN
18542	2768	27	with	with	IN
18542	2768	28	salt	salt	NN
18542	2768	29	,	,	,
18542	2768	30	red	red	JJ
18542	2768	31	pepper	pepper	NN
18542	2768	32	,	,	,
18542	2768	33	lemon	lemon	NN
18542	2768	34	-	-	HYPH
18542	2768	35	juice	juice	NN
18542	2768	36	,	,	,
18542	2768	37	and	and	CC
18542	2768	38	dots	dot	NNS
18542	2768	39	of	of	IN
18542	2768	40	butter	butter	NN
18542	2768	41	,	,	,
18542	2768	42	and	and	CC
18542	2768	43	bake	bake	VB
18542	2768	44	for	for	IN
18542	2768	45	half	half	PDT
18542	2768	46	an	an	DT
18542	2768	47	hour	hour	NN
18542	2768	48	.	.	.
18542	2769	1	SALMON	SALMON	NNP
18542	2769	2	EN	en	NN
18542	2769	3	PAPILLOTES	papillote	NNS
18542	2769	4	Use	use	VBP
18542	2769	5	six	six	CD
18542	2769	6	small	small	JJ
18542	2769	7	salmon	salmon	NN
18542	2769	8	steaks	steak	NNS
18542	2769	9	.	.	.
18542	2770	1	Season	season	NN
18542	2770	2	with	with	IN
18542	2770	3	salt	salt	NN
18542	2770	4	and	and	CC
18542	2770	5	pepper	pepper	NN
18542	2770	6	.	.	.
18542	2771	1	Butter	butter	NN
18542	2771	2	sheets	sheet	NNS
18542	2771	3	of	of	IN
18542	2771	4	white	white	JJ
18542	2771	5	paper	paper	NN
18542	2771	6	a	a	DT
18542	2771	7	little	little	RB
18542	2771	8	larger	large	JJR
18542	2771	9	than	than	IN
18542	2771	10	the	the	DT
18542	2771	11	steaks	steak	NNS
18542	2771	12	and	and	CC
18542	2771	13	lay	lie	VBD
18542	2771	14	on	on	IN
18542	2771	15	each	each	DT
18542	2771	16	one	one	NN
18542	2771	17	a	a	DT
18542	2771	18	thin	thin	JJ
18542	2771	19	slice	slice	NN
18542	2771	20	of	of	IN
18542	2771	21	lean	lean	JJ
18542	2771	22	boiled	boil	VBN
18542	2771	23	ham	ham	NNP
18542	2771	24	.	.	.
18542	2772	1	Cook	cook	VB
18542	2772	2	together	together	RB
18542	2772	3	in	in	IN
18542	2772	4	butter	butter	NN
18542	2772	5	a	a	DT
18542	2772	6	chopped	chop	VBN
18542	2772	7	onion	onion	NN
18542	2772	8	,	,	,
18542	2772	9	a	a	DT
18542	2772	10	handful	handful	NN
18542	2772	11	of	of	IN
18542	2772	12	chopped	chop	VBN
18542	2772	13	mushrooms	mushroom	NNS
18542	2772	14	,	,	,
18542	2772	15	a	a	DT
18542	2772	16	minced	mince	VBN
18542	2772	17	bean	bean	NN
18542	2772	18	of	of	IN
18542	2772	19	garlic	garlic	NN
18542	2772	20	,	,	,
18542	2772	21	and	and	CC
18542	2772	22	a	a	DT
18542	2772	23	tablespoonful	tablespoonful	NN
18542	2772	24	of	of	IN
18542	2772	25	minced	mince	VBN
18542	2772	26	parsley	parsley	NN
18542	2772	27	.	.	.
18542	2773	1	[	[	-LRB-
18542	2773	2	Page	page	NN
18542	2773	3	274	274	CD
18542	2773	4	]	]	-RRB-
18542	2773	5	Spread	spread	VB
18542	2773	6	a	a	DT
18542	2773	7	thin	thin	JJ
18542	2773	8	layer	layer	NN
18542	2773	9	on	on	IN
18542	2773	10	the	the	DT
18542	2773	11	ham	ham	NN
18542	2773	12	,	,	,
18542	2773	13	lay	lie	VBD
18542	2773	14	a	a	DT
18542	2773	15	slice	slice	NN
18542	2773	16	of	of	IN
18542	2773	17	salmon	salmon	NN
18542	2773	18	upon	upon	IN
18542	2773	19	it	-PRON-	PRP
18542	2773	20	,	,	,
18542	2773	21	spread	spread	VBN
18542	2773	22	with	with	IN
18542	2773	23	the	the	DT
18542	2773	24	cooked	cooked	JJ
18542	2773	25	vegetables	vegetable	NNS
18542	2773	26	,	,	,
18542	2773	27	cover	cover	VB
18542	2773	28	with	with	IN
18542	2773	29	another	another	DT
18542	2773	30	slice	slice	NN
18542	2773	31	of	of	IN
18542	2773	32	ham	ham	NN
18542	2773	33	,	,	,
18542	2773	34	put	put	VB
18542	2773	35	another	another	DT
18542	2773	36	piece	piece	NN
18542	2773	37	of	of	IN
18542	2773	38	oiled	oiled	JJ
18542	2773	39	paper	paper	NN
18542	2773	40	over	over	RB
18542	2773	41	,	,	,
18542	2773	42	and	and	CC
18542	2773	43	fold	fold	VB
18542	2773	44	carefully	carefully	RB
18542	2773	45	at	at	IN
18542	2773	46	the	the	DT
18542	2773	47	edges	edge	NNS
18542	2773	48	.	.	.
18542	2774	1	Bake	bake	VB
18542	2774	2	in	in	IN
18542	2774	3	a	a	DT
18542	2774	4	moderate	moderate	JJ
18542	2774	5	oven	oven	NN
18542	2774	6	for	for	IN
18542	2774	7	fifteen	fifteen	CD
18542	2774	8	or	or	CC
18542	2774	9	twenty	twenty	CD
18542	2774	10	minutes	minute	NNS
18542	2774	11	,	,	,
18542	2774	12	and	and	CC
18542	2774	13	serve	serve	VB
18542	2774	14	in	in	IN
18542	2774	15	the	the	DT
18542	2774	16	papers	paper	NNS
18542	2774	17	.	.	.
18542	2775	1	FILLETS	FILLETS	NNP
18542	2775	2	OF	of	IN
18542	2775	3	SALMON	SALMON	NNP
18542	2775	4	EN	EN	NNP
18542	2775	5	PAPILLOTES	PAPILLOTES	NNP
18542	2775	6	Cut	Cut	NNP
18542	2775	7	salmon	salmon	NN
18542	2775	8	steaks	steak	NNS
18542	2775	9	into	into	IN
18542	2775	10	fillets	fillet	NNS
18542	2775	11	,	,	,
18542	2775	12	dip	dip	NN
18542	2775	13	into	into	IN
18542	2775	14	melted	melted	JJ
18542	2775	15	butter	butter	NN
18542	2775	16	and	and	CC
18542	2775	17	lemon	lemon	NN
18542	2775	18	-	-	HYPH
18542	2775	19	juice	juice	NN
18542	2775	20	,	,	,
18542	2775	21	fold	fold	VB
18542	2775	22	in	in	RB
18542	2775	23	buttered	butter	VBN
18542	2775	24	paper	paper	NN
18542	2775	25	,	,	,
18542	2775	26	and	and	CC
18542	2775	27	bake	bake	VB
18542	2775	28	for	for	IN
18542	2775	29	half	half	PDT
18542	2775	30	an	an	DT
18542	2775	31	hour	hour	NN
18542	2775	32	in	in	IN
18542	2775	33	a	a	DT
18542	2775	34	slow	slow	JJ
18542	2775	35	oven	oven	NN
18542	2775	36	.	.	.
18542	2776	1	Serve	serve	VB
18542	2776	2	in	in	IN
18542	2776	3	the	the	DT
18542	2776	4	papers	paper	NNS
18542	2776	5	and	and	CC
18542	2776	6	pass	pass	VB
18542	2776	7	Hollandaise	Hollandaise	NNP
18542	2776	8	Sauce	Sauce	NNP
18542	2776	9	.	.	.
18542	2777	1	SALMON	SALMON	NNP
18542	2777	2	CUTLETS	CUTLETS	NNP
18542	2777	3	EN	EN	NNP
18542	2777	4	PAPILLOTES	PAPILLOTES	NNP
18542	2777	5	Cut	Cut	NNP
18542	2777	6	slices	slice	NNS
18542	2777	7	of	of	IN
18542	2777	8	salmon	salmon	NN
18542	2777	9	into	into	IN
18542	2777	10	cutlets	cutlet	NNS
18542	2777	11	.	.	.
18542	2778	1	Beat	beat	VB
18542	2778	2	together	together	RB
18542	2778	3	three	three	CD
18542	2778	4	tablespoonfuls	tablespoonful	NNS
18542	2778	5	of	of	IN
18542	2778	6	olive	olive	NN
18542	2778	7	-	-	HYPH
18542	2778	8	oil	oil	NN
18542	2778	9	,	,	,
18542	2778	10	the	the	DT
18542	2778	11	yolk	yolk	NN
18542	2778	12	of	of	IN
18542	2778	13	an	an	DT
18542	2778	14	egg	egg	NN
18542	2778	15	,	,	,
18542	2778	16	a	a	DT
18542	2778	17	teaspoonful	teaspoonful	NN
18542	2778	18	of	of	IN
18542	2778	19	minced	mince	VBN
18542	2778	20	onion	onion	NN
18542	2778	21	and	and	CC
18542	2778	22	a	a	DT
18542	2778	23	tablespoonful	tablespoonful	NN
18542	2778	24	of	of	IN
18542	2778	25	chopped	chop	VBN
18542	2778	26	parsley	parsley	NN
18542	2778	27	.	.	.
18542	2779	1	Sprinkle	sprinkle	VB
18542	2779	2	the	the	DT
18542	2779	3	fish	fish	NN
18542	2779	4	with	with	IN
18542	2779	5	salt	salt	NN
18542	2779	6	and	and	CC
18542	2779	7	pepper	pepper	NN
18542	2779	8	,	,	,
18542	2779	9	spread	spread	VB
18542	2779	10	the	the	DT
18542	2779	11	mixture	mixture	NN
18542	2779	12	over	over	RP
18542	2779	13	,	,	,
18542	2779	14	fold	fold	VB
18542	2779	15	each	each	DT
18542	2779	16	piece	piece	NN
18542	2779	17	in	in	IN
18542	2779	18	buttered	butter	VBN
18542	2779	19	paper	paper	NN
18542	2779	20	,	,	,
18542	2779	21	fastening	fasten	VBG
18542	2779	22	securely	securely	RB
18542	2779	23	,	,	,
18542	2779	24	and	and	CC
18542	2779	25	bake	bake	VB
18542	2779	26	for	for	IN
18542	2779	27	half	half	PDT
18542	2779	28	an	an	DT
18542	2779	29	hour	hour	NN
18542	2779	30	.	.	.
18542	2780	1	Serve	serve	VB
18542	2780	2	in	in	IN
18542	2780	3	the	the	DT
18542	2780	4	papers	paper	NNS
18542	2780	5	.	.	.
18542	2781	1	FRIED	FRIED	NNP
18542	2781	2	SALMON	SALMON	NNP
18542	2781	3	--	--	:
18542	2781	4	I	-PRON-	PRP
18542	2781	5	Cut	cut	VBP
18542	2781	6	slices	slice	NNS
18542	2781	7	of	of	IN
18542	2781	8	salmon	salmon	NN
18542	2781	9	into	into	IN
18542	2781	10	small	small	JJ
18542	2781	11	pieces	piece	NNS
18542	2781	12	and	and	CC
18542	2781	13	put	put	VBD
18542	2781	14	into	into	IN
18542	2781	15	a	a	DT
18542	2781	16	saucepan	saucepan	NN
18542	2781	17	with	with	IN
18542	2781	18	pepper	pepper	NN
18542	2781	19	,	,	,
18542	2781	20	salt	salt	NN
18542	2781	21	,	,	,
18542	2781	22	minced	mince	VBD
18542	2781	23	parsley	parsley	NNP
18542	2781	24	,	,	,
18542	2781	25	and	and	CC
18542	2781	26	lemon	lemon	NN
18542	2781	27	-	-	HYPH
18542	2781	28	juice	juice	NN
18542	2781	29	to	to	TO
18542	2781	30	season	season	VB
18542	2781	31	.	.	.
18542	2782	1	Add	add	VB
18542	2782	2	[	[	-LRB-
18542	2782	3	Page	page	NN
18542	2782	4	275	275	CD
18542	2782	5	]	]	-RRB-
18542	2782	6	sufficient	sufficient	JJ
18542	2782	7	butter	butter	NN
18542	2782	8	and	and	CC
18542	2782	9	fry	fry	NN
18542	2782	10	carefully	carefully	RB
18542	2782	11	.	.	.
18542	2783	1	Serve	serve	VB
18542	2783	2	with	with	IN
18542	2783	3	Ravigote	Ravigote	NNP
18542	2783	4	or	or	CC
18542	2783	5	any	any	DT
18542	2783	6	preferred	preferred	JJ
18542	2783	7	sauce	sauce	NN
18542	2783	8	.	.	.
18542	2784	1	FRIED	FRIED	NNP
18542	2784	2	SALMON	SALMON	NNP
18542	2784	3	--	--	:
18542	2784	4	II	II	NNP
18542	2784	5	Wrap	Wrap	NNP
18542	2784	6	slices	slice	NNS
18542	2784	7	of	of	IN
18542	2784	8	salmon	salmon	NN
18542	2784	9	in	in	IN
18542	2784	10	oiled	oil	VBN
18542	2784	11	paper	paper	NN
18542	2784	12	,	,	,
18542	2784	13	fastening	fasten	VBG
18542	2784	14	firmly	firmly	RB
18542	2784	15	,	,	,
18542	2784	16	and	and	CC
18542	2784	17	fry	fry	VB
18542	2784	18	in	in	IN
18542	2784	19	deep	deep	JJ
18542	2784	20	fat	fat	NN
18542	2784	21	.	.	.
18542	2785	1	Drain	drain	NN
18542	2785	2	carefully	carefully	RB
18542	2785	3	and	and	CC
18542	2785	4	serve	serve	VB
18542	2785	5	in	in	IN
18542	2785	6	the	the	DT
18542	2785	7	paper	paper	NN
18542	2785	8	.	.	.
18542	2786	1	FRIED	FRIED	NNP
18542	2786	2	SALMON	SALMON	NNP
18542	2786	3	--	--	:
18542	2786	4	III	III	NNP
18542	2786	5	Sprinkle	Sprinkle	NNP
18542	2786	6	salmon	salmon	NN
18542	2786	7	steaks	steak	NNS
18542	2786	8	with	with	IN
18542	2786	9	salt	salt	NN
18542	2786	10	and	and	CC
18542	2786	11	flour	flour	NN
18542	2786	12	,	,	,
18542	2786	13	brush	brush	NN
18542	2786	14	with	with	IN
18542	2786	15	the	the	DT
18542	2786	16	beaten	beat	VBN
18542	2786	17	yolk	yolk	NN
18542	2786	18	of	of	IN
18542	2786	19	an	an	DT
18542	2786	20	egg	egg	NN
18542	2786	21	and	and	CC
18542	2786	22	fry	fry	NN
18542	2786	23	in	in	IN
18542	2786	24	hot	hot	JJ
18542	2786	25	olive	olive	JJ
18542	2786	26	-	-	HYPH
18542	2786	27	oil	oil	NN
18542	2786	28	.	.	.
18542	2787	1	Drain	drain	NN
18542	2787	2	,	,	,
18542	2787	3	garnish	garnish	VB
18542	2787	4	with	with	IN
18542	2787	5	fried	fry	VBN
18542	2787	6	parsley	parsley	NN
18542	2787	7	,	,	,
18542	2787	8	and	and	CC
18542	2787	9	serve	serve	VB
18542	2787	10	.	.	.
18542	2788	1	FRIED	FRIED	NNP
18542	2788	2	SALMON	SALMON	NNP
18542	2788	3	STEAKS	STEAKS	NNP
18542	2788	4	Dredge	dredge	VB
18542	2788	5	the	the	DT
18542	2788	6	steaks	steak	NNS
18542	2788	7	with	with	IN
18542	2788	8	seasoned	season	VBN
18542	2788	9	flour	flour	NN
18542	2788	10	or	or	CC
18542	2788	11	dip	dip	NN
18542	2788	12	into	into	IN
18542	2788	13	egg	egg	NN
18542	2788	14	and	and	CC
18542	2788	15	seasoned	seasoned	JJ
18542	2788	16	crumbs	crumb	NNS
18542	2788	17	and	and	CC
18542	2788	18	fry	fry	NN
18542	2788	19	.	.	.
18542	2789	1	FRIED	FRIED	NNP
18542	2789	2	SALMON	SALMON	NNP
18542	2789	3	CUTLETS	CUTLETS	NNP
18542	2789	4	--	--	:
18542	2789	5	I	-PRON-	PRP
18542	2789	6	Steam	steam	NN
18542	2789	7	salmon	salmon	NN
18542	2789	8	steaks	steak	NNS
18542	2789	9	,	,	,
18542	2789	10	cool	cool	UH
18542	2789	11	,	,	,
18542	2789	12	cut	cut	VBN
18542	2789	13	into	into	IN
18542	2789	14	fillets	fillet	NNS
18542	2789	15	,	,	,
18542	2789	16	dip	dip	NN
18542	2789	17	in	in	IN
18542	2789	18	egg	egg	NN
18542	2789	19	and	and	CC
18542	2789	20	crumbs	crumb	NNS
18542	2789	21	,	,	,
18542	2789	22	fry	fry	VB
18542	2789	23	in	in	IN
18542	2789	24	deep	deep	JJ
18542	2789	25	fat	fat	NN
18542	2789	26	,	,	,
18542	2789	27	and	and	CC
18542	2789	28	serve	serve	VB
18542	2789	29	with	with	IN
18542	2789	30	Tartar	Tartar	NNP
18542	2789	31	or	or	CC
18542	2789	32	Hollandaise	Hollandaise	NNP
18542	2789	33	Sauce	Sauce	NNP
18542	2789	34	.	.	.
18542	2790	1	FRIED	FRIED	NNP
18542	2790	2	SALMON	SALMON	NNP
18542	2790	3	CUTLETS	CUTLETS	NNP
18542	2790	4	--	--	:
18542	2790	5	II	II	NNP
18542	2790	6	Prepare	prepare	VB
18542	2790	7	very	very	RB
18542	2790	8	thick	thick	JJ
18542	2790	9	Cream	Cream	NNP
18542	2790	10	Sauce	Sauce	NNP
18542	2790	11	and	and	CC
18542	2790	12	mix	mix	VB
18542	2790	13	with	with	IN
18542	2790	14	it	-PRON-	PRP
18542	2790	15	cold	cold	JJ
18542	2790	16	cooked	cook	VBN
18542	2790	17	salmon	salmon	NN
18542	2790	18	cut	cut	VBN
18542	2790	19	fine	fine	JJ
18542	2790	20	.	.	.
18542	2791	1	Season	season	NN
18542	2791	2	with	with	IN
18542	2791	3	red	red	JJ
18542	2791	4	pepper	pepper	NN
18542	2791	5	,	,	,
18542	2791	6	salt	salt	NN
18542	2791	7	,	,	,
18542	2791	8	and	and	CC
18542	2791	9	lemon	lemon	NN
18542	2791	10	-	-	HYPH
18542	2791	11	juice	juice	NN
18542	2791	12	and	and	CC
18542	2791	13	let	let	VB
18542	2791	14	[	[	-LRB-
18542	2791	15	Page	page	NN
18542	2791	16	276	276	CD
18542	2791	17	]	]	-RRB-
18542	2791	18	cool	cool	JJ
18542	2791	19	.	.	.
18542	2792	1	Shape	shape	VB
18542	2792	2	into	into	IN
18542	2792	3	cutlets	cutlet	NNS
18542	2792	4	,	,	,
18542	2792	5	dip	dip	VB
18542	2792	6	into	into	IN
18542	2792	7	beaten	beat	VBN
18542	2792	8	egg	egg	NN
18542	2792	9	,	,	,
18542	2792	10	then	then	RB
18542	2792	11	in	in	IN
18542	2792	12	crumbs	crumb	NNS
18542	2792	13	,	,	,
18542	2792	14	and	and	CC
18542	2792	15	fry	fry	VB
18542	2792	16	in	in	IN
18542	2792	17	deep	deep	JJ
18542	2792	18	fat	fat	NN
18542	2792	19	.	.	.
18542	2793	1	FRIED	FRIED	NNP
18542	2793	2	SALMON	SALMON	NNP
18542	2793	3	CUTLETS	CUTLETS	NNP
18542	2793	4	--	--	:
18542	2793	5	III	III	NNP
18542	2793	6	Rub	Rub	NNP
18542	2793	7	cold	cold	JJ
18542	2793	8	boiled	boil	VBN
18542	2793	9	salmon	salmon	NN
18542	2793	10	smooth	smooth	JJ
18542	2793	11	with	with	IN
18542	2793	12	one	one	CD
18542	2793	13	-	-	HYPH
18542	2793	14	third	third	NN
18542	2793	15	the	the	DT
18542	2793	16	quantity	quantity	NN
18542	2793	17	of	of	IN
18542	2793	18	mashed	mash	VBN
18542	2793	19	potatoes	potato	NNS
18542	2793	20	.	.	.
18542	2794	1	Season	season	NN
18542	2794	2	with	with	IN
18542	2794	3	salt	salt	NN
18542	2794	4	,	,	,
18542	2794	5	pepper	pepper	NN
18542	2794	6	,	,	,
18542	2794	7	and	and	CC
18542	2794	8	pounded	pound	VBD
18542	2794	9	mace	mace	NN
18542	2794	10	.	.	.
18542	2795	1	Shape	shape	VB
18542	2795	2	into	into	IN
18542	2795	3	cutlets	cutlet	NNS
18542	2795	4	,	,	,
18542	2795	5	dip	dip	NN
18542	2795	6	in	in	IN
18542	2795	7	egg	egg	NN
18542	2795	8	and	and	CC
18542	2795	9	crumbs	crumb	NNS
18542	2795	10	and	and	CC
18542	2795	11	fry	fry	VB
18542	2795	12	in	in	IN
18542	2795	13	deep	deep	JJ
18542	2795	14	fat	fat	NN
18542	2795	15	.	.	.
18542	2796	1	Serve	serve	VB
18542	2796	2	with	with	IN
18542	2796	3	any	any	DT
18542	2796	4	preferred	preferred	JJ
18542	2796	5	sauce	sauce	NN
18542	2796	6	.	.	.
18542	2797	1	SALMON	SALMON	NNP
18542	2797	2	CUTLETS	CUTLETS	NNP
18542	2797	3	À	À	NNP
18542	2797	4	L'ANGLAISE	L'ANGLAISE	NNP
18542	2797	5	Cut	Cut	NNP
18542	2797	6	slices	slice	NNS
18542	2797	7	of	of	IN
18542	2797	8	salmon	salmon	NN
18542	2797	9	in	in	IN
18542	2797	10	the	the	DT
18542	2797	11	shape	shape	NN
18542	2797	12	of	of	IN
18542	2797	13	cutlets	cutlet	NNS
18542	2797	14	,	,	,
18542	2797	15	season	season	NN
18542	2797	16	with	with	IN
18542	2797	17	salt	salt	NN
18542	2797	18	and	and	CC
18542	2797	19	pepper	pepper	NN
18542	2797	20	and	and	CC
18542	2797	21	fry	fry	NN
18542	2797	22	in	in	IN
18542	2797	23	butter	butter	NN
18542	2797	24	.	.	.
18542	2798	1	Drain	drain	VB
18542	2798	2	and	and	CC
18542	2798	3	serve	serve	VB
18542	2798	4	with	with	IN
18542	2798	5	Ravigote	Ravigote	NNP
18542	2798	6	Sauce	Sauce	NNP
18542	2798	7	.	.	.
18542	2799	1	SALMON	SALMON	NNP
18542	2799	2	À	À	NNP
18542	2799	3	LA	LA	NNP
18542	2799	4	LYONS	LYONS	NNP
18542	2799	5	Fry	Fry	NNP
18542	2799	6	slices	slice	NNS
18542	2799	7	of	of	IN
18542	2799	8	salmon	salmon	NN
18542	2799	9	in	in	IN
18542	2799	10	butter	butter	NN
18542	2799	11	with	with	IN
18542	2799	12	pepper	pepper	NN
18542	2799	13	and	and	CC
18542	2799	14	salt	salt	NN
18542	2799	15	to	to	IN
18542	2799	16	season	season	NN
18542	2799	17	.	.	.
18542	2800	1	Serve	serve	VB
18542	2800	2	with	with	IN
18542	2800	3	a	a	DT
18542	2800	4	Hollandaise	Hollandaise	NNP
18542	2800	5	Sauce	Sauce	NNP
18542	2800	6	to	to	TO
18542	2800	7	which	which	WDT
18542	2800	8	cooked	cooked	JJ
18542	2800	9	oysters	oyster	NNS
18542	2800	10	,	,	,
18542	2800	11	cooked	cook	VBN
18542	2800	12	shrimps	shrimp	NNS
18542	2800	13	,	,	,
18542	2800	14	and	and	CC
18542	2800	15	minced	mince	VBN
18542	2800	16	parsley	parsley	NNP
18542	2800	17	have	have	VBP
18542	2800	18	been	be	VBN
18542	2800	19	added	add	VBN
18542	2800	20	.	.	.
18542	2801	1	SALMON	SALMON	NNP
18542	2801	2	CUTLETS	CUTLETS	NNP
18542	2801	3	WITH	with	IN
18542	2801	4	MILANAISE	MILANAISE	NNP
18542	2801	5	SAUCE	SAUCE	NNP
18542	2801	6	Cut	Cut	NNP
18542	2801	7	slices	slice	NNS
18542	2801	8	of	of	IN
18542	2801	9	salmon	salmon	NN
18542	2801	10	into	into	IN
18542	2801	11	small	small	JJ
18542	2801	12	pieces	piece	NNS
18542	2801	13	,	,	,
18542	2801	14	dip	dip	NN
18542	2801	15	into	into	IN
18542	2801	16	white	white	JJ
18542	2801	17	wine	wine	NN
18542	2801	18	and	and	CC
18542	2801	19	wrap	wrap	NN
18542	2801	20	in	in	IN
18542	2801	21	buttered	butter	VBN
18542	2801	22	paper	paper	NN
18542	2801	23	,	,	,
18542	2801	24	fastening	fasten	VBG
18542	2801	25	securely	securely	RB
18542	2801	26	.	.	.
18542	2802	1	Fry	fry	NN
18542	2802	2	carefully	carefully	RB
18542	2802	3	in	in	IN
18542	2802	4	butter	butter	NN
18542	2802	5	,	,	,
18542	2802	6	[	[	-LRB-
18542	2802	7	Page	page	NN
18542	2802	8	277	277	CD
18542	2802	9	]	]	-RRB-
18542	2802	10	remove	remove	VB
18542	2802	11	the	the	DT
18542	2802	12	papers	paper	NNS
18542	2802	13	,	,	,
18542	2802	14	garnish	garnish	VBP
18542	2802	15	with	with	IN
18542	2802	16	parsley	parsley	NN
18542	2802	17	,	,	,
18542	2802	18	and	and	CC
18542	2802	19	serve	serve	VB
18542	2802	20	with	with	IN
18542	2802	21	Milanaise	Milanaise	NNP
18542	2802	22	Sauce	Sauce	NNP
18542	2802	23	.	.	.
18542	2803	1	FILLETS	FILLETS	NNP
18542	2803	2	OF	of	IN
18542	2803	3	SALMON	SALMON	NNP
18542	2803	4	À	À	NNP
18542	2803	5	L'ORLY	l'orly	JJ
18542	2803	6	Cut	Cut	NNP
18542	2803	7	fresh	fresh	JJ
18542	2803	8	salmon	salmon	NN
18542	2803	9	into	into	IN
18542	2803	10	small	small	JJ
18542	2803	11	pieces	piece	NNS
18542	2803	12	,	,	,
18542	2803	13	remove	remove	VB
18542	2803	14	the	the	DT
18542	2803	15	skin	skin	NN
18542	2803	16	,	,	,
18542	2803	17	and	and	CC
18542	2803	18	marinate	marinate	VB
18542	2803	19	for	for	IN
18542	2803	20	an	an	DT
18542	2803	21	hour	hour	NN
18542	2803	22	in	in	IN
18542	2803	23	lemon	lemon	NN
18542	2803	24	-	-	HYPH
18542	2803	25	juice	juice	NN
18542	2803	26	seasoned	season	VBN
18542	2803	27	with	with	IN
18542	2803	28	salt	salt	NN
18542	2803	29	and	and	CC
18542	2803	30	pepper	pepper	NN
18542	2803	31	.	.	.
18542	2804	1	Drain	drain	NN
18542	2804	2	,	,	,
18542	2804	3	dip	dip	NN
18542	2804	4	in	in	IN
18542	2804	5	egg	egg	NN
18542	2804	6	and	and	CC
18542	2804	7	crumbs	crumb	NNS
18542	2804	8	,	,	,
18542	2804	9	fry	fry	VB
18542	2804	10	in	in	IN
18542	2804	11	deep	deep	JJ
18542	2804	12	fat	fat	NN
18542	2804	13	,	,	,
18542	2804	14	and	and	CC
18542	2804	15	serve	serve	VB
18542	2804	16	with	with	IN
18542	2804	17	Tomato	Tomato	NNP
18542	2804	18	Sauce	Sauce	NNP
18542	2804	19	.	.	.
18542	2805	1	SALMON	SALMON	NNP
18542	2805	2	À	À	NNP
18542	2805	3	L'ALLEMANDE	l'allemande	NN
18542	2805	4	Put	put	VBP
18542	2805	5	a	a	DT
18542	2805	6	large	large	JJ
18542	2805	7	middle	middle	JJ
18542	2805	8	cut	cut	NN
18542	2805	9	of	of	IN
18542	2805	10	salmon	salmon	NN
18542	2805	11	into	into	IN
18542	2805	12	a	a	DT
18542	2805	13	saucepan	saucepan	NN
18542	2805	14	,	,	,
18542	2805	15	with	with	IN
18542	2805	16	a	a	DT
18542	2805	17	sliced	sliced	JJ
18542	2805	18	carrot	carrot	NN
18542	2805	19	,	,	,
18542	2805	20	a	a	DT
18542	2805	21	large	large	JJ
18542	2805	22	onion	onion	NN
18542	2805	23	,	,	,
18542	2805	24	a	a	DT
18542	2805	25	bunch	bunch	NN
18542	2805	26	of	of	IN
18542	2805	27	parsley	parsley	NN
18542	2805	28	,	,	,
18542	2805	29	salt	salt	NN
18542	2805	30	and	and	CC
18542	2805	31	pepper	pepper	NN
18542	2805	32	to	to	IN
18542	2805	33	season	season	NN
18542	2805	34	,	,	,
18542	2805	35	half	half	PDT
18542	2805	36	a	a	DT
18542	2805	37	cupful	cupful	NN
18542	2805	38	of	of	IN
18542	2805	39	butter	butter	NN
18542	2805	40	,	,	,
18542	2805	41	two	two	CD
18542	2805	42	cupfuls	cupful	NNS
18542	2805	43	of	of	IN
18542	2805	44	Claret	Claret	NNP
18542	2805	45	,	,	,
18542	2805	46	and	and	CC
18542	2805	47	enough	enough	JJ
18542	2805	48	stock	stock	NN
18542	2805	49	to	to	TO
18542	2805	50	cover	cover	VB
18542	2805	51	.	.	.
18542	2806	1	Cover	cover	VB
18542	2806	2	with	with	IN
18542	2806	3	buttered	butter	VBN
18542	2806	4	paper	paper	NN
18542	2806	5	and	and	CC
18542	2806	6	cook	cook	NN
18542	2806	7	slowly	slowly	RB
18542	2806	8	for	for	IN
18542	2806	9	an	an	DT
18542	2806	10	hour	hour	NN
18542	2806	11	.	.	.
18542	2807	1	Take	take	VB
18542	2807	2	up	up	RP
18542	2807	3	the	the	DT
18542	2807	4	fish	fish	NN
18542	2807	5	carefully	carefully	RB
18542	2807	6	and	and	CC
18542	2807	7	keep	keep	VB
18542	2807	8	warm	warm	JJ
18542	2807	9	.	.	.
18542	2808	1	Strain	strain	VB
18542	2808	2	the	the	DT
18542	2808	3	liquid	liquid	NN
18542	2808	4	,	,	,
18542	2808	5	skim	skim	VB
18542	2808	6	the	the	DT
18542	2808	7	fat	fat	NN
18542	2808	8	,	,	,
18542	2808	9	and	and	CC
18542	2808	10	thicken	thicken	VBN
18542	2808	11	with	with	IN
18542	2808	12	butter	butter	NN
18542	2808	13	and	and	CC
18542	2808	14	flour	flour	NN
18542	2808	15	cooked	cook	VBN
18542	2808	16	together	together	RB
18542	2808	17	until	until	IN
18542	2808	18	brown	brown	NNP
18542	2808	19	.	.	.
18542	2809	1	Add	add	VB
18542	2809	2	a	a	DT
18542	2809	3	tablespoonful	tablespoonful	NN
18542	2809	4	of	of	IN
18542	2809	5	butter	butter	NN
18542	2809	6	,	,	,
18542	2809	7	seasoned	season	VBN
18542	2809	8	with	with	IN
18542	2809	9	lemon	lemon	NN
18542	2809	10	-	-	HYPH
18542	2809	11	juice	juice	NN
18542	2809	12	and	and	CC
18542	2809	13	anchovy	anchovy	JJ
18542	2809	14	essence	essence	NN
18542	2809	15	,	,	,
18542	2809	16	pour	pour	VB
18542	2809	17	over	over	IN
18542	2809	18	the	the	DT
18542	2809	19	fish	fish	NN
18542	2809	20	,	,	,
18542	2809	21	and	and	CC
18542	2809	22	serve	serve	VB
18542	2809	23	.	.	.
18542	2810	1	SALMON	SALMON	NNP
18542	2810	2	À	À	NNP
18542	2810	3	L'ADMIRAL	L'ADMIRAL	NNP
18542	2810	4	Fry	Fry	NNP
18542	2810	5	in	in	IN
18542	2810	6	butter	butter	NN
18542	2810	7	two	two	CD
18542	2810	8	chopped	chop	VBN
18542	2810	9	onions	onion	NNS
18542	2810	10	,	,	,
18542	2810	11	two	two	CD
18542	2810	12	parsley	parsley	NN
18542	2810	13	roots	root	NNS
18542	2810	14	,	,	,
18542	2810	15	a	a	DT
18542	2810	16	bunch	bunch	NN
18542	2810	17	of	of	IN
18542	2810	18	chopped	chopped	JJ
18542	2810	19	parsley	parsley	NN
18542	2810	20	with	with	IN
18542	2810	21	a	a	DT
18542	2810	22	sprig	sprig	NN
18542	2810	23	of	of	IN
18542	2810	24	thyme	thyme	NNS
18542	2810	25	,	,	,
18542	2810	26	a	a	DT
18542	2810	27	broken	broken	JJ
18542	2810	28	bay	bay	NN
18542	2810	29	-	-	HYPH
18542	2810	30	leaf	leaf	NN
18542	2810	31	,	,	,
18542	2810	32	a	a	DT
18542	2810	33	[	[	-LRB-
18542	2810	34	Page	page	NN
18542	2810	35	278	278	CD
18542	2810	36	]	]	-RRB-
18542	2810	37	clove	clove	NN
18542	2810	38	,	,	,
18542	2810	39	and	and	CC
18542	2810	40	three	three	CD
18542	2810	41	small	small	JJ
18542	2810	42	chopped	chop	VBN
18542	2810	43	carrots	carrot	NNS
18542	2810	44	.	.	.
18542	2811	1	Add	add	VB
18542	2811	2	one	one	CD
18542	2811	3	cupful	cupful	NN
18542	2811	4	of	of	IN
18542	2811	5	white	white	JJ
18542	2811	6	wine	wine	NN
18542	2811	7	,	,	,
18542	2811	8	put	put	VB
18542	2811	9	a	a	DT
18542	2811	10	small	small	JJ
18542	2811	11	cleaned	clean	VBN
18542	2811	12	salmon	salmon	NN
18542	2811	13	into	into	IN
18542	2811	14	a	a	DT
18542	2811	15	buttered	butter	VBN
18542	2811	16	baking	baking	NN
18542	2811	17	-	-	HYPH
18542	2811	18	dish	dish	NNP
18542	2811	19	,	,	,
18542	2811	20	spread	spread	VB
18542	2811	21	the	the	DT
18542	2811	22	vegetables	vegetable	NNS
18542	2811	23	over	over	IN
18542	2811	24	,	,	,
18542	2811	25	cover	cover	NN
18542	2811	26	,	,	,
18542	2811	27	and	and	CC
18542	2811	28	cook	cook	VB
18542	2811	29	until	until	IN
18542	2811	30	tender	tender	NN
18542	2811	31	,	,	,
18542	2811	32	basting	baste	VBG
18542	2811	33	with	with	IN
18542	2811	34	the	the	DT
18542	2811	35	drippings	dripping	NNS
18542	2811	36	or	or	CC
18542	2811	37	with	with	IN
18542	2811	38	hot	hot	JJ
18542	2811	39	water	water	NN
18542	2811	40	if	if	IN
18542	2811	41	needed	need	VBN
18542	2811	42	.	.	.
18542	2812	1	Take	take	VB
18542	2812	2	out	out	RP
18542	2812	3	the	the	DT
18542	2812	4	fish	fish	NN
18542	2812	5	,	,	,
18542	2812	6	strain	strain	VB
18542	2812	7	the	the	DT
18542	2812	8	liquid	liquid	NN
18542	2812	9	,	,	,
18542	2812	10	add	add	VB
18542	2812	11	to	to	IN
18542	2812	12	it	-PRON-	PRP
18542	2812	13	a	a	DT
18542	2812	14	cupful	cupful	NN
18542	2812	15	of	of	IN
18542	2812	16	cream	cream	NN
18542	2812	17	and	and	CC
18542	2812	18	thicken	thicken	NN
18542	2812	19	with	with	IN
18542	2812	20	a	a	DT
18542	2812	21	tablespoonful	tablespoonful	JJ
18542	2812	22	each	each	DT
18542	2812	23	of	of	IN
18542	2812	24	butter	butter	NN
18542	2812	25	and	and	CC
18542	2812	26	flour	flour	NN
18542	2812	27	cooked	cook	VBN
18542	2812	28	together	together	RB
18542	2812	29	.	.	.
18542	2813	1	Pour	pour	VB
18542	2813	2	it	-PRON-	PRP
18542	2813	3	around	around	IN
18542	2813	4	the	the	DT
18542	2813	5	fish	fish	NN
18542	2813	6	and	and	CC
18542	2813	7	garnish	garnish	VB
18542	2813	8	with	with	IN
18542	2813	9	lemon	lemon	NN
18542	2813	10	and	and	CC
18542	2813	11	parsley	parsley	NN
18542	2813	12	.	.	.
18542	2814	1	SALMON	SALMON	NNP
18542	2814	2	À	À	NNP
18542	2814	3	LA	LA	NNP
18542	2814	4	BORDEAUX	BORDEAUX	NNP
18542	2814	5	Clean	clean	VBP
18542	2814	6	a	a	DT
18542	2814	7	small	small	JJ
18542	2814	8	salmon	salmon	NN
18542	2814	9	,	,	,
18542	2814	10	stuff	stuff	NN
18542	2814	11	with	with	IN
18542	2814	12	seasoned	seasoned	JJ
18542	2814	13	crumbs	crumb	NNS
18542	2814	14	and	and	CC
18542	2814	15	oysters	oyster	NNS
18542	2814	16	,	,	,
18542	2814	17	and	and	CC
18542	2814	18	put	put	VBD
18542	2814	19	into	into	IN
18542	2814	20	a	a	DT
18542	2814	21	fish	fish	NN
18542	2814	22	-	-	HYPH
18542	2814	23	kettle	kettle	NN
18542	2814	24	with	with	IN
18542	2814	25	two	two	CD
18542	2814	26	tablespoonfuls	tablespoonful	NNS
18542	2814	27	of	of	IN
18542	2814	28	butter	butter	NN
18542	2814	29	,	,	,
18542	2814	30	two	two	CD
18542	2814	31	onions	onion	NNS
18542	2814	32	sliced	slice	VBD
18542	2814	33	,	,	,
18542	2814	34	a	a	DT
18542	2814	35	bunch	bunch	NN
18542	2814	36	of	of	IN
18542	2814	37	parsley	parsley	NN
18542	2814	38	,	,	,
18542	2814	39	and	and	CC
18542	2814	40	salt	salt	NN
18542	2814	41	,	,	,
18542	2814	42	pepper	pepper	NN
18542	2814	43	,	,	,
18542	2814	44	and	and	CC
18542	2814	45	grated	grate	VBD
18542	2814	46	nutmeg	nutmeg	NNP
18542	2814	47	to	to	IN
18542	2814	48	season	season	NN
18542	2814	49	.	.	.
18542	2815	1	Add	add	VB
18542	2815	2	two	two	CD
18542	2815	3	cupfuls	cupful	NNS
18542	2815	4	each	each	DT
18542	2815	5	of	of	IN
18542	2815	6	stock	stock	NN
18542	2815	7	,	,	,
18542	2815	8	water	water	NN
18542	2815	9	,	,	,
18542	2815	10	and	and	CC
18542	2815	11	white	white	JJ
18542	2815	12	wine	wine	NN
18542	2815	13	.	.	.
18542	2816	1	Cover	cover	VB
18542	2816	2	the	the	DT
18542	2816	3	fish	fish	NN
18542	2816	4	with	with	IN
18542	2816	5	buttered	butter	VBN
18542	2816	6	paper	paper	NN
18542	2816	7	and	and	CC
18542	2816	8	simmer	simmer	NN
18542	2816	9	for	for	IN
18542	2816	10	an	an	DT
18542	2816	11	hour	hour	NN
18542	2816	12	.	.	.
18542	2817	1	Drain	drain	VB
18542	2817	2	the	the	DT
18542	2817	3	fish	fish	NN
18542	2817	4	and	and	CC
18542	2817	5	keep	keep	VB
18542	2817	6	warm	warm	JJ
18542	2817	7	.	.	.
18542	2818	1	Prepare	prepare	VB
18542	2818	2	a	a	DT
18542	2818	3	sauce	sauce	NN
18542	2818	4	according	accord	VBG
18542	2818	5	to	to	IN
18542	2818	6	directions	direction	NNS
18542	2818	7	given	give	VBN
18542	2818	8	in	in	IN
18542	2818	9	the	the	DT
18542	2818	10	recipe	recipe	NN
18542	2818	11	for	for	IN
18542	2818	12	Salmon	Salmon	NNP
18542	2818	13	à	à	NNP
18542	2818	14	la	la	NNP
18542	2818	15	Genoise	Genoise	NNP
18542	2818	16	,	,	,
18542	2818	17	using	use	VBG
18542	2818	18	the	the	DT
18542	2818	19	liquid	liquid	NN
18542	2818	20	strained	strain	VBN
18542	2818	21	from	from	IN
18542	2818	22	the	the	DT
18542	2818	23	fish	fish	NN
18542	2818	24	.	.	.
18542	2819	1	SALMON	SALMON	NNP
18542	2819	2	À	À	NNP
18542	2819	3	LA	LA	NNP
18542	2819	4	CANDACE	CANDACE	NNP
18542	2819	5	Put	put	VBP
18542	2819	6	a	a	DT
18542	2819	7	large	large	JJ
18542	2819	8	cut	cut	NN
18542	2819	9	of	of	IN
18542	2819	10	salmon	salmon	NN
18542	2819	11	on	on	IN
18542	2819	12	the	the	DT
18542	2819	13	drainer	drainer	NN
18542	2819	14	in	in	IN
18542	2819	15	a	a	DT
18542	2819	16	fish	fish	NN
18542	2819	17	-	-	HYPH
18542	2819	18	kettle	kettle	NN
18542	2819	19	and	and	CC
18542	2819	20	cover	cover	VB
18542	2819	21	it	-PRON-	PRP
18542	2819	22	with	with	IN
18542	2819	23	a	a	DT
18542	2819	24	small	small	JJ
18542	2819	25	slice	slice	NN
18542	2819	26	of	of	IN
18542	2819	27	raw	raw	JJ
18542	2819	28	ham	ham	NNP
18542	2819	29	.	.	.
18542	2820	1	Add	add	VB
18542	2820	2	two	two	CD
18542	2820	3	cupfuls	cupful	NNS
18542	2820	4	of	of	IN
18542	2820	5	Rhine	Rhine	NNP
18542	2820	6	wine	wine	NN
18542	2820	7	,	,	,
18542	2820	8	a	a	DT
18542	2820	9	quart	quart	NN
18542	2820	10	of	of	IN
18542	2820	11	stock	stock	NN
18542	2820	12	,	,	,
18542	2820	13	and	and	CC
18542	2820	14	a	a	DT
18542	2820	15	bunch	bunch	NN
18542	2820	16	of	of	IN
18542	2820	17	parsley	parsley	NN
18542	2820	18	.	.	.
18542	2821	1	Cover	cover	VB
18542	2821	2	with	with	IN
18542	2821	3	buttered	butter	VBN
18542	2821	4	paper	paper	NN
18542	2821	5	,	,	,
18542	2821	6	[	[	-LRB-
18542	2821	7	Page	page	NN
18542	2821	8	279	279	CD
18542	2821	9	]	]	-RRB-
18542	2821	10	simmer	simmer	NN
18542	2821	11	for	for	IN
18542	2821	12	an	an	DT
18542	2821	13	hour	hour	NN
18542	2821	14	,	,	,
18542	2821	15	drain	drain	VBP
18542	2821	16	,	,	,
18542	2821	17	and	and	CC
18542	2821	18	remove	remove	VB
18542	2821	19	the	the	DT
18542	2821	20	skin	skin	NN
18542	2821	21	.	.	.
18542	2822	1	Strain	strain	VB
18542	2822	2	the	the	DT
18542	2822	3	liquid	liquid	NN
18542	2822	4	,	,	,
18542	2822	5	thicken	thicken	VBN
18542	2822	6	with	with	IN
18542	2822	7	flour	flour	NN
18542	2822	8	cooked	cook	VBN
18542	2822	9	brown	brown	JJ
18542	2822	10	in	in	IN
18542	2822	11	butter	butter	NN
18542	2822	12	,	,	,
18542	2822	13	add	add	VB
18542	2822	14	a	a	DT
18542	2822	15	tablespoonful	tablespoonful	NN
18542	2822	16	of	of	IN
18542	2822	17	butter	butter	NN
18542	2822	18	,	,	,
18542	2822	19	cayenne	cayenne	NN
18542	2822	20	,	,	,
18542	2822	21	and	and	CC
18542	2822	22	lemon	lemon	NN
18542	2822	23	-	-	HYPH
18542	2822	24	juice	juice	NN
18542	2822	25	to	to	TO
18542	2822	26	season	season	VB
18542	2822	27	.	.	.
18542	2823	1	Bring	bring	VB
18542	2823	2	to	to	IN
18542	2823	3	the	the	DT
18542	2823	4	boil	boil	NN
18542	2823	5	,	,	,
18542	2823	6	pour	pour	VBP
18542	2823	7	over	over	IN
18542	2823	8	the	the	DT
18542	2823	9	fish	fish	NN
18542	2823	10	,	,	,
18542	2823	11	and	and	CC
18542	2823	12	serve	serve	VB
18542	2823	13	.	.	.
18542	2824	1	SALMON	SALMON	NNP
18542	2824	2	À	À	NNP
18542	2824	3	LA	LA	NNP
18542	2824	4	CHAMBORD	CHAMBORD	NNP
18542	2824	5	Put	Put	VBD
18542	2824	6	a	a	DT
18542	2824	7	large	large	JJ
18542	2824	8	middle	middle	JJ
18542	2824	9	cut	cut	NN
18542	2824	10	of	of	IN
18542	2824	11	salmon	salmon	NN
18542	2824	12	into	into	IN
18542	2824	13	a	a	DT
18542	2824	14	saucepan	saucepan	NN
18542	2824	15	with	with	IN
18542	2824	16	sliced	sliced	JJ
18542	2824	17	carrots	carrot	NNS
18542	2824	18	and	and	CC
18542	2824	19	onions	onion	NNS
18542	2824	20	,	,	,
18542	2824	21	a	a	DT
18542	2824	22	bunch	bunch	NN
18542	2824	23	of	of	IN
18542	2824	24	parsley	parsley	NN
18542	2824	25	,	,	,
18542	2824	26	two	two	CD
18542	2824	27	tablespoonfuls	tablespoonful	NNS
18542	2824	28	of	of	IN
18542	2824	29	butter	butter	NN
18542	2824	30	and	and	CC
18542	2824	31	two	two	CD
18542	2824	32	cupfuls	cupful	NNS
18542	2824	33	each	each	DT
18542	2824	34	of	of	IN
18542	2824	35	white	white	JJ
18542	2824	36	wine	wine	NN
18542	2824	37	and	and	CC
18542	2824	38	white	white	JJ
18542	2824	39	stock	stock	NN
18542	2824	40	.	.	.
18542	2825	1	Season	season	NN
18542	2825	2	with	with	IN
18542	2825	3	salt	salt	NN
18542	2825	4	and	and	CC
18542	2825	5	pepper	pepper	NN
18542	2825	6	-	-	HYPH
18542	2825	7	corns	corn	NNS
18542	2825	8	,	,	,
18542	2825	9	cover	cover	NN
18542	2825	10	,	,	,
18542	2825	11	and	and	CC
18542	2825	12	simmer	simmer	NN
18542	2825	13	slowly	slowly	RB
18542	2825	14	for	for	IN
18542	2825	15	an	an	DT
18542	2825	16	hour	hour	NN
18542	2825	17	.	.	.
18542	2826	1	Take	take	VB
18542	2826	2	up	up	RP
18542	2826	3	the	the	DT
18542	2826	4	fish	fish	NN
18542	2826	5	carefully	carefully	RB
18542	2826	6	and	and	CC
18542	2826	7	keep	keep	VB
18542	2826	8	warm	warm	JJ
18542	2826	9	.	.	.
18542	2827	1	Strain	strain	VB
18542	2827	2	the	the	DT
18542	2827	3	liquid	liquid	NN
18542	2827	4	and	and	CC
18542	2827	5	thicken	thicken	NN
18542	2827	6	with	with	IN
18542	2827	7	flour	flour	NN
18542	2827	8	cooked	cook	VBN
18542	2827	9	brown	brown	JJ
18542	2827	10	in	in	IN
18542	2827	11	butter	butter	NN
18542	2827	12	.	.	.
18542	2828	1	Add	add	VB
18542	2828	2	half	half	PDT
18542	2828	3	a	a	DT
18542	2828	4	cupful	cupful	NN
18542	2828	5	of	of	IN
18542	2828	6	stewed	stew	VBN
18542	2828	7	and	and	CC
18542	2828	8	strained	strained	JJ
18542	2828	9	tomatoes	tomato	NNS
18542	2828	10	,	,	,
18542	2828	11	the	the	DT
18542	2828	12	juice	juice	NN
18542	2828	13	of	of	IN
18542	2828	14	a	a	DT
18542	2828	15	lemon	lemon	NN
18542	2828	16	,	,	,
18542	2828	17	two	two	CD
18542	2828	18	tablespoonfuls	tablespoonful	NNS
18542	2828	19	of	of	IN
18542	2828	20	butter	butter	NN
18542	2828	21	,	,	,
18542	2828	22	and	and	CC
18542	2828	23	a	a	DT
18542	2828	24	teaspoonful	teaspoonful	NN
18542	2828	25	of	of	IN
18542	2828	26	anchovy	anchovy	JJ
18542	2828	27	essence	essence	NN
18542	2828	28	.	.	.
18542	2829	1	Pour	pour	VB
18542	2829	2	over	over	IN
18542	2829	3	the	the	DT
18542	2829	4	fish	fish	NN
18542	2829	5	and	and	CC
18542	2829	6	serve	serve	VB
18542	2829	7	.	.	.
18542	2830	1	SALMON	SALMON	NNP
18542	2830	2	À	À	NNP
18542	2830	3	L'ESPAGNOLE	L'ESPAGNOLE	NNP
18542	2830	4	Cut	Cut	NNP
18542	2830	5	fresh	fresh	JJ
18542	2830	6	salmon	salmon	NN
18542	2830	7	in	in	IN
18542	2830	8	small	small	JJ
18542	2830	9	pieces	piece	NNS
18542	2830	10	suitable	suitable	JJ
18542	2830	11	for	for	IN
18542	2830	12	serving	serve	VBG
18542	2830	13	,	,	,
18542	2830	14	and	and	CC
18542	2830	15	fry	fry	VB
18542	2830	16	in	in	IN
18542	2830	17	butter	butter	NN
18542	2830	18	.	.	.
18542	2831	1	Drain	drain	VB
18542	2831	2	and	and	CC
18542	2831	3	keep	keep	VB
18542	2831	4	warm	warm	JJ
18542	2831	5	.	.	.
18542	2832	1	Add	add	VB
18542	2832	2	two	two	CD
18542	2832	3	tablespoonfuls	tablespoonful	NNS
18542	2832	4	of	of	IN
18542	2832	5	flour	flour	NN
18542	2832	6	to	to	IN
18542	2832	7	the	the	DT
18542	2832	8	butter	butter	NN
18542	2832	9	,	,	,
18542	2832	10	in	in	IN
18542	2832	11	which	which	WDT
18542	2832	12	the	the	DT
18542	2832	13	fish	fish	NN
18542	2832	14	is	be	VBZ
18542	2832	15	cooked	cook	VBN
18542	2832	16	,	,	,
18542	2832	17	and	and	CC
18542	2832	18	brown	brown	NNP
18542	2832	19	.	.	.
18542	2833	1	Add	add	VB
18542	2833	2	two	two	CD
18542	2833	3	cupfuls	cupful	NNS
18542	2833	4	of	of	IN
18542	2833	5	stock	stock	NN
18542	2833	6	and	and	CC
18542	2833	7	cook	cook	NN
18542	2833	8	until	until	IN
18542	2833	9	thick	thick	JJ
18542	2833	10	,	,	,
18542	2833	11	stirring	stir	VBG
18542	2833	12	constantly	constantly	RB
18542	2833	13	.	.	.
18542	2834	1	Take	take	VB
18542	2834	2	[	[	-LRB-
18542	2834	3	Page	page	NN
18542	2834	4	280	280	CD
18542	2834	5	]	]	-RRB-
18542	2834	6	from	from	IN
18542	2834	7	the	the	DT
18542	2834	8	fire	fire	NN
18542	2834	9	,	,	,
18542	2834	10	add	add	VB
18542	2834	11	a	a	DT
18542	2834	12	tablespoonful	tablespoonful	NN
18542	2834	13	of	of	IN
18542	2834	14	butter	butter	NN
18542	2834	15	,	,	,
18542	2834	16	a	a	DT
18542	2834	17	teaspoonful	teaspoonful	NN
18542	2834	18	of	of	IN
18542	2834	19	minced	mince	VBN
18542	2834	20	parsley	parsley	NN
18542	2834	21	,	,	,
18542	2834	22	and	and	CC
18542	2834	23	the	the	DT
18542	2834	24	juice	juice	NN
18542	2834	25	of	of	IN
18542	2834	26	a	a	DT
18542	2834	27	lemon	lemon	NN
18542	2834	28	.	.	.
18542	2835	1	Pour	pour	VB
18542	2835	2	over	over	IN
18542	2835	3	the	the	DT
18542	2835	4	fish	fish	NN
18542	2835	5	and	and	CC
18542	2835	6	serve	serve	VB
18542	2835	7	.	.	.
18542	2836	1	SALMON	SALMON	NNP
18542	2836	2	À	À	NNP
18542	2836	3	LA	LA	NNP
18542	2836	4	GENOISE	GENOISE	NNP
18542	2836	5	Boil	Boil	NNP
18542	2836	6	a	a	DT
18542	2836	7	small	small	JJ
18542	2836	8	fresh	fresh	JJ
18542	2836	9	salmon	salmon	NN
18542	2836	10	in	in	IN
18542	2836	11	salted	salt	VBN
18542	2836	12	and	and	CC
18542	2836	13	acidulated	acidulated	JJ
18542	2836	14	water	water	NN
18542	2836	15	to	to	TO
18542	2836	16	cover	cover	VB
18542	2836	17	,	,	,
18542	2836	18	drain	drain	VB
18542	2836	19	,	,	,
18542	2836	20	and	and	CC
18542	2836	21	skin	skin	NN
18542	2836	22	.	.	.
18542	2837	1	Arrange	arrange	VB
18542	2837	2	on	on	IN
18542	2837	3	a	a	DT
18542	2837	4	serving	serve	VBG
18542	2837	5	-	-	HYPH
18542	2837	6	dish	dish	NN
18542	2837	7	and	and	CC
18542	2837	8	keep	keep	VB
18542	2837	9	warm	warm	JJ
18542	2837	10	.	.	.
18542	2838	1	Chop	Chop	NNP
18542	2838	2	fine	fine	RB
18542	2838	3	a	a	DT
18542	2838	4	small	small	JJ
18542	2838	5	slice	slice	NN
18542	2838	6	of	of	IN
18542	2838	7	ham	ham	NN
18542	2838	8	,	,	,
18542	2838	9	a	a	DT
18542	2838	10	slice	slice	NN
18542	2838	11	of	of	IN
18542	2838	12	carrot	carrot	NN
18542	2838	13	,	,	,
18542	2838	14	a	a	DT
18542	2838	15	small	small	JJ
18542	2838	16	stalk	stalk	NN
18542	2838	17	of	of	IN
18542	2838	18	celery	celery	NN
18542	2838	19	,	,	,
18542	2838	20	an	an	DT
18542	2838	21	onion	onion	NN
18542	2838	22	,	,	,
18542	2838	23	a	a	DT
18542	2838	24	parsley	parsley	NN
18542	2838	25	root	root	NN
18542	2838	26	,	,	,
18542	2838	27	and	and	CC
18542	2838	28	three	three	CD
18542	2838	29	or	or	CC
18542	2838	30	four	four	CD
18542	2838	31	shallots	shallot	NNS
18542	2838	32	.	.	.
18542	2839	1	Add	add	VB
18542	2839	2	a	a	DT
18542	2839	3	sprig	sprig	NN
18542	2839	4	of	of	IN
18542	2839	5	thyme	thyme	NNS
18542	2839	6	,	,	,
18542	2839	7	a	a	DT
18542	2839	8	bay	bay	NN
18542	2839	9	-	-	HYPH
18542	2839	10	leaf	leaf	NN
18542	2839	11	,	,	,
18542	2839	12	a	a	DT
18542	2839	13	blade	blade	NN
18542	2839	14	of	of	IN
18542	2839	15	mace	mace	NN
18542	2839	16	,	,	,
18542	2839	17	and	and	CC
18542	2839	18	two	two	CD
18542	2839	19	cloves	clove	NNS
18542	2839	20	.	.	.
18542	2840	1	Fry	fry	NN
18542	2840	2	in	in	IN
18542	2840	3	butter	butter	NN
18542	2840	4	,	,	,
18542	2840	5	add	add	VB
18542	2840	6	two	two	CD
18542	2840	7	tablespoonfuls	tablespoonful	NNS
18542	2840	8	of	of	IN
18542	2840	9	flour	flour	NN
18542	2840	10	and	and	CC
18542	2840	11	cook	cook	NN
18542	2840	12	until	until	IN
18542	2840	13	brown	brown	NNP
18542	2840	14	.	.	.
18542	2841	1	Add	add	VB
18542	2841	2	two	two	CD
18542	2841	3	cupfuls	cupful	NNS
18542	2841	4	of	of	IN
18542	2841	5	Claret	Claret	NNP
18542	2841	6	and	and	CC
18542	2841	7	cook	cook	NN
18542	2841	8	until	until	IN
18542	2841	9	thick	thick	JJ
18542	2841	10	,	,	,
18542	2841	11	stirring	stir	VBG
18542	2841	12	constantly	constantly	RB
18542	2841	13	.	.	.
18542	2842	1	Add	add	VB
18542	2842	2	half	half	PDT
18542	2842	3	a	a	DT
18542	2842	4	cupful	cupful	NN
18542	2842	5	of	of	IN
18542	2842	6	beef	beef	NN
18542	2842	7	stock	stock	NN
18542	2842	8	,	,	,
18542	2842	9	bring	bring	VB
18542	2842	10	to	to	IN
18542	2842	11	the	the	DT
18542	2842	12	boil	boil	NN
18542	2842	13	,	,	,
18542	2842	14	and	and	CC
18542	2842	15	strain	strain	VB
18542	2842	16	through	through	IN
18542	2842	17	a	a	DT
18542	2842	18	sieve	sieve	NN
18542	2842	19	.	.	.
18542	2843	1	Reheat	reheat	VB
18542	2843	2	,	,	,
18542	2843	3	add	add	VB
18542	2843	4	a	a	DT
18542	2843	5	tablespoonful	tablespoonful	NN
18542	2843	6	of	of	IN
18542	2843	7	butter	butter	NN
18542	2843	8	,	,	,
18542	2843	9	and	and	CC
18542	2843	10	minced	mince	VBD
18542	2843	11	parsley	parsley	NNP
18542	2843	12	,	,	,
18542	2843	13	lemon	lemon	NN
18542	2843	14	-	-	HYPH
18542	2843	15	juice	juice	NN
18542	2843	16	,	,	,
18542	2843	17	grated	grate	VBD
18542	2843	18	nutmeg	nutmeg	NNP
18542	2843	19	,	,	,
18542	2843	20	and	and	CC
18542	2843	21	anchovy	anchovy	JJ
18542	2843	22	essence	essence	NN
18542	2843	23	to	to	TO
18542	2843	24	season	season	NN
18542	2843	25	.	.	.
18542	2844	1	Pour	pour	VB
18542	2844	2	around	around	IN
18542	2844	3	the	the	DT
18542	2844	4	fish	fish	NN
18542	2844	5	and	and	CC
18542	2844	6	serve	serve	VB
18542	2844	7	.	.	.
18542	2845	1	SALMON	SALMON	NNP
18542	2845	2	À	À	NNP
18542	2845	3	L'ITALIENNE	l'italienne	VBP
18542	2845	4	Flake	Flake	NNP
18542	2845	5	cold	cold	JJ
18542	2845	6	salmon	salmon	NN
18542	2845	7	fine	fine	NN
18542	2845	8	with	with	IN
18542	2845	9	a	a	DT
18542	2845	10	silver	silver	JJ
18542	2845	11	fork	fork	NN
18542	2845	12	and	and	CC
18542	2845	13	mix	mix	VB
18542	2845	14	with	with	IN
18542	2845	15	an	an	DT
18542	2845	16	equal	equal	JJ
18542	2845	17	quantity	quantity	NN
18542	2845	18	of	of	IN
18542	2845	19	cold	cold	JJ
18542	2845	20	cooked	cook	VBN
18542	2845	21	spaghetti	spaghetti	NNS
18542	2845	22	cut	cut	VBN
18542	2845	23	fine	fine	JJ
18542	2845	24	.	.	.
18542	2846	1	Reheat	reheat	VB
18542	2846	2	in	in	IN
18542	2846	3	a	a	DT
18542	2846	4	Cream	Cream	NNP
18542	2846	5	Sauce	Sauce	NNP
18542	2846	6	,	,	,
18542	2846	7	add	add	VB
18542	2846	8	a	a	DT
18542	2846	9	few	few	JJ
18542	2846	10	capers	caper	NNS
18542	2846	11	and	and	CC
18542	2846	12	serve	serve	VB
18542	2846	13	very	very	RB
18542	2846	14	hot	hot	JJ
18542	2846	15	.	.	.
18542	2847	1	[	[	-LRB-
18542	2847	2	Page	page	NN
18542	2847	3	281	281	CD
18542	2847	4	]	]	-RRB-
18542	2847	5	SALMON	SALMON	NNP
18542	2847	6	STEAKS	STEAKS	NNP
18542	2847	7	À	À	NNP
18542	2847	8	LA	LA	NNP
18542	2847	9	MARINIÈRE	MARINIÈRE	NNP
18542	2847	10	Marinate	Marinate	NNP
18542	2847	11	salmon	salmon	NN
18542	2847	12	steaks	steak	NNS
18542	2847	13	in	in	IN
18542	2847	14	seasoned	seasoned	JJ
18542	2847	15	oil	oil	NN
18542	2847	16	,	,	,
18542	2847	17	drain	drain	NN
18542	2847	18	,	,	,
18542	2847	19	and	and	CC
18542	2847	20	broil	broil	NNP
18542	2847	21	.	.	.
18542	2848	1	Cover	cover	VB
18542	2848	2	with	with	IN
18542	2848	3	small	small	JJ
18542	2848	4	boiled	boil	VBN
18542	2848	5	onions	onion	NNS
18542	2848	6	and	and	CC
18542	2848	7	cooked	cook	VBN
18542	2848	8	oysters	oyster	NNS
18542	2848	9	.	.	.
18542	2849	1	Pour	pour	VB
18542	2849	2	over	over	IN
18542	2849	3	a	a	DT
18542	2849	4	sauce	sauce	NN
18542	2849	5	made	make	VBN
18542	2849	6	according	accord	VBG
18542	2849	7	to	to	IN
18542	2849	8	directions	direction	NNS
18542	2849	9	given	give	VBN
18542	2849	10	in	in	IN
18542	2849	11	the	the	DT
18542	2849	12	recipe	recipe	NN
18542	2849	13	for	for	IN
18542	2849	14	Salmon	Salmon	NNP
18542	2849	15	à	à	NNP
18542	2849	16	la	la	NNP
18542	2849	17	Genoise	Genoise	NNP
18542	2849	18	,	,	,
18542	2849	19	and	and	CC
18542	2849	20	serve	serve	VB
18542	2849	21	.	.	.
18542	2850	1	SALMON	SALMON	NNP
18542	2850	2	À	À	NNP
18542	2850	3	LA	LA	NNP
18542	2850	4	MARSEILLES	MARSEILLES	NNP
18542	2850	5	Boil	Boil	NNP
18542	2850	6	a	a	DT
18542	2850	7	small	small	JJ
18542	2850	8	salmon	salmon	NN
18542	2850	9	in	in	IN
18542	2850	10	salted	salt	VBN
18542	2850	11	and	and	CC
18542	2850	12	acidulated	acidulated	JJ
18542	2850	13	water	water	NN
18542	2850	14	.	.	.
18542	2851	1	Skin	skin	NN
18542	2851	2	and	and	CC
18542	2851	3	put	put	VBD
18542	2851	4	on	on	RP
18542	2851	5	a	a	DT
18542	2851	6	serving	serving	NN
18542	2851	7	-	-	HYPH
18542	2851	8	dish	dish	NN
18542	2851	9	.	.	.
18542	2852	1	Spread	spread	VB
18542	2852	2	over	over	IN
18542	2852	3	it	-PRON-	PRP
18542	2852	4	some	some	DT
18542	2852	5	very	very	RB
18542	2852	6	thick	thick	JJ
18542	2852	7	Cream	Cream	NNP
18542	2852	8	Sauce	Sauce	NNP
18542	2852	9	,	,	,
18542	2852	10	sprinkle	sprinkle	VB
18542	2852	11	with	with	IN
18542	2852	12	crumbs	crumb	NNS
18542	2852	13	,	,	,
18542	2852	14	brush	brush	NN
18542	2852	15	with	with	IN
18542	2852	16	beaten	beat	VBN
18542	2852	17	egg	egg	NN
18542	2852	18	,	,	,
18542	2852	19	cover	cover	VB
18542	2852	20	with	with	IN
18542	2852	21	crumbs	crumb	NNS
18542	2852	22	again	again	RB
18542	2852	23	,	,	,
18542	2852	24	sprinkle	sprinkle	VB
18542	2852	25	with	with	IN
18542	2852	26	salt	salt	NN
18542	2852	27	,	,	,
18542	2852	28	pepper	pepper	NN
18542	2852	29	,	,	,
18542	2852	30	and	and	CC
18542	2852	31	grated	grate	VBD
18542	2852	32	nutmeg	nutmeg	NNP
18542	2852	33	,	,	,
18542	2852	34	and	and	CC
18542	2852	35	brown	brown	NNP
18542	2852	36	in	in	IN
18542	2852	37	the	the	DT
18542	2852	38	oven	oven	NN
18542	2852	39	.	.	.
18542	2853	1	Serve	serve	VB
18542	2853	2	with	with	IN
18542	2853	3	a	a	DT
18542	2853	4	sauce	sauce	NN
18542	2853	5	made	make	VBN
18542	2853	6	of	of	IN
18542	2853	7	equal	equal	JJ
18542	2853	8	parts	part	NNS
18542	2853	9	of	of	IN
18542	2853	10	white	white	JJ
18542	2853	11	wine	wine	NN
18542	2853	12	and	and	CC
18542	2853	13	stock	stock	NN
18542	2853	14	,	,	,
18542	2853	15	thickened	thicken	VBN
18542	2853	16	with	with	IN
18542	2853	17	butter	butter	NN
18542	2853	18	and	and	CC
18542	2853	19	flour	flour	NN
18542	2853	20	cooked	cook	VBN
18542	2853	21	together	together	RB
18542	2853	22	.	.	.
18542	2854	1	SALMON	SALMON	NNP
18542	2854	2	À	À	NNP
18542	2854	3	LA	LA	NNP
18542	2854	4	MARYLAND	MARYLAND	NNP
18542	2854	5	Prepare	Prepare	NNP
18542	2854	6	and	and	CC
18542	2854	7	clean	clean	VB
18542	2854	8	a	a	DT
18542	2854	9	small	small	JJ
18542	2854	10	salmon	salmon	NN
18542	2854	11	and	and	CC
18542	2854	12	simmer	simmer	NN
18542	2854	13	in	in	IN
18542	2854	14	salted	salt	VBN
18542	2854	15	water	water	NN
18542	2854	16	until	until	IN
18542	2854	17	done	do	VBN
18542	2854	18	.	.	.
18542	2855	1	Prepare	prepare	VB
18542	2855	2	a	a	DT
18542	2855	3	Drawn	Drawn	NNP
18542	2855	4	-	-	HYPH
18542	2855	5	Butter	Butter	NNP
18542	2855	6	Sauce	Sauce	NNP
18542	2855	7	and	and	CC
18542	2855	8	add	add	VB
18542	2855	9	to	to	IN
18542	2855	10	it	-PRON-	PRP
18542	2855	11	half	half	PDT
18542	2855	12	a	a	DT
18542	2855	13	cupful	cupful	NN
18542	2855	14	of	of	IN
18542	2855	15	butter	butter	NN
18542	2855	16	.	.	.
18542	2856	1	When	when	WRB
18542	2856	2	the	the	DT
18542	2856	3	butter	butter	NN
18542	2856	4	is	be	VBZ
18542	2856	5	melted	melt	VBN
18542	2856	6	,	,	,
18542	2856	7	take	take	VB
18542	2856	8	from	from	IN
18542	2856	9	the	the	DT
18542	2856	10	fire	fire	NN
18542	2856	11	and	and	CC
18542	2856	12	add	add	VB
18542	2856	13	quickly	quickly	RB
18542	2856	14	two	two	CD
18542	2856	15	eggs	egg	NNS
18542	2856	16	beaten	beat	VBN
18542	2856	17	with	with	IN
18542	2856	18	the	the	DT
18542	2856	19	juice	juice	NN
18542	2856	20	of	of	IN
18542	2856	21	half	half	PDT
18542	2856	22	a	a	DT
18542	2856	23	lemon	lemon	NN
18542	2856	24	.	.	.
18542	2857	1	Pour	pour	VB
18542	2857	2	the	the	DT
18542	2857	3	sauce	sauce	NN
18542	2857	4	over	over	IN
18542	2857	5	the	the	DT
18542	2857	6	fish	fish	NN
18542	2857	7	and	and	CC
18542	2857	8	serve	serve	VB
18542	2857	9	.	.	.
18542	2858	1	[	[	-LRB-
18542	2858	2	Page	page	NN
18542	2858	3	282	282	CD
18542	2858	4	]	]	-RRB-
18542	2858	5	SALMON	SALMON	NNP
18542	2858	6	À	À	NNP
18542	2858	7	LA	LA	NNP
18542	2858	8	NAPLES	NAPLES	NNP
18542	2858	9	Fry	Fry	NNP
18542	2858	10	salmon	salmon	NN
18542	2858	11	steaks	steak	NNS
18542	2858	12	in	in	IN
18542	2858	13	butter	butter	NN
18542	2858	14	,	,	,
18542	2858	15	seasoning	seasoning	NN
18542	2858	16	with	with	IN
18542	2858	17	salt	salt	NN
18542	2858	18	,	,	,
18542	2858	19	pepper	pepper	NN
18542	2858	20	,	,	,
18542	2858	21	and	and	CC
18542	2858	22	grated	grate	VBD
18542	2858	23	nutmeg	nutmeg	NNP
18542	2858	24	.	.	.
18542	2859	1	When	when	WRB
18542	2859	2	half	half	RB
18542	2859	3	cooked	cook	VBN
18542	2859	4	,	,	,
18542	2859	5	add	add	VB
18542	2859	6	half	half	PDT
18542	2859	7	a	a	DT
18542	2859	8	cupful	cupful	NN
18542	2859	9	of	of	IN
18542	2859	10	white	white	JJ
18542	2859	11	wine	wine	NN
18542	2859	12	to	to	IN
18542	2859	13	the	the	DT
18542	2859	14	butter	butter	NN
18542	2859	15	,	,	,
18542	2859	16	cover	cover	NN
18542	2859	17	,	,	,
18542	2859	18	and	and	CC
18542	2859	19	simmer	simmer	NN
18542	2859	20	slowly	slowly	RB
18542	2859	21	until	until	IN
18542	2859	22	done	do	VBN
18542	2859	23	.	.	.
18542	2860	1	Cover	cover	VB
18542	2860	2	the	the	DT
18542	2860	3	salmon	salmon	NN
18542	2860	4	with	with	IN
18542	2860	5	cooked	cooked	JJ
18542	2860	6	oysters	oyster	NNS
18542	2860	7	,	,	,
18542	2860	8	pour	pour	VB
18542	2860	9	the	the	DT
18542	2860	10	liquid	liquid	NN
18542	2860	11	remaining	remain	VBG
18542	2860	12	in	in	IN
18542	2860	13	the	the	DT
18542	2860	14	pan	pan	NN
18542	2860	15	over	over	IN
18542	2860	16	the	the	DT
18542	2860	17	fish	fish	NN
18542	2860	18	,	,	,
18542	2860	19	and	and	CC
18542	2860	20	serve	serve	VB
18542	2860	21	.	.	.
18542	2861	1	SALMON	SALMON	NNP
18542	2861	2	À	À	NNP
18542	2861	3	LA	LA	NNP
18542	2861	4	PROVENCE	PROVENCE	NNP
18542	2861	5	Season	season	NN
18542	2861	6	four	four	CD
18542	2861	7	salmon	salmon	NN
18542	2861	8	steaks	steak	NNS
18542	2861	9	and	and	CC
18542	2861	10	cook	cook	NN
18542	2861	11	with	with	IN
18542	2861	12	a	a	DT
18542	2861	13	tablespoonful	tablespoonful	NN
18542	2861	14	of	of	IN
18542	2861	15	butter	butter	NN
18542	2861	16	and	and	CC
18542	2861	17	the	the	DT
18542	2861	18	juice	juice	NN
18542	2861	19	of	of	IN
18542	2861	20	a	a	DT
18542	2861	21	lemon	lemon	NN
18542	2861	22	.	.	.
18542	2862	1	Add	add	VB
18542	2862	2	a	a	DT
18542	2862	3	dozen	dozen	NN
18542	2862	4	oysters	oyster	NNS
18542	2862	5	,	,	,
18542	2862	6	half	half	PDT
18542	2862	7	a	a	DT
18542	2862	8	dozen	dozen	NN
18542	2862	9	small	small	JJ
18542	2862	10	shrimps	shrimp	NNS
18542	2862	11	,	,	,
18542	2862	12	and	and	CC
18542	2862	13	one	one	CD
18542	2862	14	cupful	cupful	NN
18542	2862	15	of	of	IN
18542	2862	16	white	white	JJ
18542	2862	17	stock	stock	NN
18542	2862	18	thickened	thicken	VBN
18542	2862	19	with	with	IN
18542	2862	20	flour	flour	NN
18542	2862	21	and	and	CC
18542	2862	22	butter	butter	NN
18542	2862	23	cooked	cook	VBN
18542	2862	24	together	together	RB
18542	2862	25	.	.	.
18542	2863	1	Simmer	simmer	NN
18542	2863	2	until	until	IN
18542	2863	3	the	the	DT
18542	2863	4	oysters	oyster	NNS
18542	2863	5	are	be	VBP
18542	2863	6	cooked	cook	VBN
18542	2863	7	,	,	,
18542	2863	8	take	take	VB
18542	2863	9	from	from	IN
18542	2863	10	the	the	DT
18542	2863	11	fire	fire	NN
18542	2863	12	,	,	,
18542	2863	13	add	add	VB
18542	2863	14	the	the	DT
18542	2863	15	yolk	yolk	NN
18542	2863	16	of	of	IN
18542	2863	17	an	an	DT
18542	2863	18	egg	egg	NN
18542	2863	19	beaten	beat	VBN
18542	2863	20	smooth	smooth	JJ
18542	2863	21	with	with	IN
18542	2863	22	a	a	DT
18542	2863	23	tablespoonful	tablespoonful	NN
18542	2863	24	of	of	IN
18542	2863	25	Sherry	Sherry	NNP
18542	2863	26	,	,	,
18542	2863	27	and	and	CC
18542	2863	28	serve	serve	VB
18542	2863	29	with	with	IN
18542	2863	30	triangles	triangle	NNS
18542	2863	31	of	of	IN
18542	2863	32	fried	fried	JJ
18542	2863	33	bread	bread	NN
18542	2863	34	.	.	.
18542	2864	1	SALMON	SALMON	NNP
18542	2864	2	À	À	NNP
18542	2864	3	LA	LA	NNP
18542	2864	4	PROVENÇALE	PROVENÇALE	NNP
18542	2864	5	Put	Put	VBD
18542	2864	6	a	a	DT
18542	2864	7	large	large	JJ
18542	2864	8	cut	cut	NN
18542	2864	9	of	of	IN
18542	2864	10	salmon	salmon	NN
18542	2864	11	into	into	IN
18542	2864	12	a	a	DT
18542	2864	13	saucepan	saucepan	NN
18542	2864	14	and	and	CC
18542	2864	15	cover	cover	NN
18542	2864	16	with	with	IN
18542	2864	17	salted	salted	JJ
18542	2864	18	and	and	CC
18542	2864	19	acidulated	acidulated	JJ
18542	2864	20	water	water	NN
18542	2864	21	.	.	.
18542	2865	1	Add	add	VB
18542	2865	2	a	a	DT
18542	2865	3	sliced	sliced	JJ
18542	2865	4	onion	onion	NN
18542	2865	5	,	,	,
18542	2865	6	a	a	DT
18542	2865	7	carrot	carrot	NN
18542	2865	8	,	,	,
18542	2865	9	a	a	DT
18542	2865	10	bunch	bunch	NN
18542	2865	11	of	of	IN
18542	2865	12	parsley	parsley	NN
18542	2865	13	,	,	,
18542	2865	14	and	and	CC
18542	2865	15	salt	salt	NN
18542	2865	16	,	,	,
18542	2865	17	pepper	pepper	NN
18542	2865	18	,	,	,
18542	2865	19	sweet	sweet	JJ
18542	2865	20	herbs	herb	NNS
18542	2865	21	,	,	,
18542	2865	22	and	and	CC
18542	2865	23	a	a	DT
18542	2865	24	pinch	pinch	NN
18542	2865	25	of	of	IN
18542	2865	26	allspice	allspice	NN
18542	2865	27	to	to	IN
18542	2865	28	season	season	NN
18542	2865	29	.	.	.
18542	2866	1	Cover	cover	VB
18542	2866	2	the	the	DT
18542	2866	3	fish	fish	NN
18542	2866	4	with	with	IN
18542	2866	5	buttered	butter	VBN
18542	2866	6	paper	paper	NN
18542	2866	7	and	and	CC
18542	2866	8	cook	cook	NN
18542	2866	9	slowly	slowly	RB
18542	2866	10	for	for	IN
18542	2866	11	[	[	-LRB-
18542	2866	12	Page	Page	NNP
18542	2866	13	283	283	CD
18542	2866	14	]	]	-RRB-
18542	2866	15	an	an	DT
18542	2866	16	hour	hour	NN
18542	2866	17	.	.	.
18542	2867	1	Chop	chop	VB
18542	2867	2	together	together	RB
18542	2867	3	a	a	DT
18542	2867	4	small	small	JJ
18542	2867	5	onion	onion	NN
18542	2867	6	,	,	,
18542	2867	7	a	a	DT
18542	2867	8	clove	clove	NN
18542	2867	9	of	of	IN
18542	2867	10	garlic	garlic	NN
18542	2867	11	,	,	,
18542	2867	12	and	and	CC
18542	2867	13	a	a	DT
18542	2867	14	few	few	JJ
18542	2867	15	sprigs	sprig	NNS
18542	2867	16	of	of	IN
18542	2867	17	parsley	parsley	NNP
18542	2867	18	.	.	.
18542	2868	1	Fry	fry	NN
18542	2868	2	in	in	IN
18542	2868	3	olive	olive	NN
18542	2868	4	-	-	HYPH
18542	2868	5	oil	oil	NN
18542	2868	6	,	,	,
18542	2868	7	add	add	VB
18542	2868	8	two	two	CD
18542	2868	9	tablespoonfuls	tablespoonful	NNS
18542	2868	10	of	of	IN
18542	2868	11	flour	flour	NN
18542	2868	12	,	,	,
18542	2868	13	and	and	CC
18542	2868	14	cook	cook	VB
18542	2868	15	until	until	IN
18542	2868	16	the	the	DT
18542	2868	17	flour	flour	NN
18542	2868	18	is	be	VBZ
18542	2868	19	brown	brown	JJ
18542	2868	20	.	.	.
18542	2869	1	Add	add	VB
18542	2869	2	two	two	CD
18542	2869	3	cupfuls	cupful	NNS
18542	2869	4	of	of	IN
18542	2869	5	brown	brown	JJ
18542	2869	6	stock	stock	NN
18542	2869	7	and	and	CC
18542	2869	8	one	one	CD
18542	2869	9	cupful	cupful	NN
18542	2869	10	of	of	IN
18542	2869	11	stewed	stew	VBN
18542	2869	12	and	and	CC
18542	2869	13	strained	strain	VBN
18542	2869	14	tomato	tomato	NNP
18542	2869	15	.	.	.
18542	2870	1	Cook	cook	VB
18542	2870	2	until	until	IN
18542	2870	3	thick	thick	JJ
18542	2870	4	,	,	,
18542	2870	5	stirring	stir	VBG
18542	2870	6	constantly	constantly	RB
18542	2870	7	,	,	,
18542	2870	8	seasoning	seasoning	NN
18542	2870	9	with	with	IN
18542	2870	10	red	red	JJ
18542	2870	11	and	and	CC
18542	2870	12	white	white	JJ
18542	2870	13	pepper	pepper	NN
18542	2870	14	and	and	CC
18542	2870	15	lemon	lemon	NN
18542	2870	16	-	-	HYPH
18542	2870	17	juice	juice	NN
18542	2870	18	.	.	.
18542	2871	1	Remove	remove	VB
18542	2871	2	the	the	DT
18542	2871	3	skin	skin	NN
18542	2871	4	from	from	IN
18542	2871	5	the	the	DT
18542	2871	6	fish	fish	NN
18542	2871	7	,	,	,
18542	2871	8	pour	pour	VB
18542	2871	9	the	the	DT
18542	2871	10	hot	hot	JJ
18542	2871	11	sauce	sauce	NN
18542	2871	12	over	over	IN
18542	2871	13	it	-PRON-	PRP
18542	2871	14	,	,	,
18542	2871	15	and	and	CC
18542	2871	16	serve	serve	VB
18542	2871	17	.	.	.
18542	2872	1	FILLETS	FILLETS	NNP
18542	2872	2	OF	of	IN
18542	2872	3	SALMON	SALMON	NNP
18542	2872	4	À	À	NNP
18542	2872	5	LA	LA	NNP
18542	2872	6	VÉNITIENNE	VÉNITIENNE	NNP
18542	2872	7	Put	Put	NNP
18542	2872	8	salmon	salmon	NN
18542	2872	9	steaks	steak	NNS
18542	2872	10	into	into	IN
18542	2872	11	a	a	DT
18542	2872	12	buttered	butter	VBN
18542	2872	13	baking	baking	NN
18542	2872	14	-	-	HYPH
18542	2872	15	pan	pan	NN
18542	2872	16	with	with	IN
18542	2872	17	fine	fine	JJ
18542	2872	18	match	match	NN
18542	2872	19	-	-	HYPH
18542	2872	20	like	like	JJ
18542	2872	21	strips	strip	NNS
18542	2872	22	of	of	IN
18542	2872	23	larding	lard	VBG
18542	2872	24	pork	pork	NN
18542	2872	25	laid	lay	VBN
18542	2872	26	on	on	IN
18542	2872	27	each	each	DT
18542	2872	28	side	side	NN
18542	2872	29	.	.	.
18542	2873	1	Season	season	NN
18542	2873	2	with	with	IN
18542	2873	3	salt	salt	NN
18542	2873	4	,	,	,
18542	2873	5	pepper	pepper	NN
18542	2873	6	,	,	,
18542	2873	7	and	and	CC
18542	2873	8	lemon	lemon	NN
18542	2873	9	-	-	HYPH
18542	2873	10	juice	juice	NN
18542	2873	11	,	,	,
18542	2873	12	add	add	VB
18542	2873	13	one	one	CD
18542	2873	14	cupful	cupful	NN
18542	2873	15	of	of	IN
18542	2873	16	white	white	JJ
18542	2873	17	wine	wine	NN
18542	2873	18	and	and	CC
18542	2873	19	cover	cover	VB
18542	2873	20	with	with	IN
18542	2873	21	a	a	DT
18542	2873	22	sheet	sheet	NN
18542	2873	23	of	of	IN
18542	2873	24	buttered	butter	VBN
18542	2873	25	paper	paper	NN
18542	2873	26	,	,	,
18542	2873	27	having	have	VBG
18542	2873	28	a	a	DT
18542	2873	29	small	small	JJ
18542	2873	30	hole	hole	NN
18542	2873	31	in	in	IN
18542	2873	32	the	the	DT
18542	2873	33	centre	centre	NN
18542	2873	34	.	.	.
18542	2874	1	Bake	bake	VB
18542	2874	2	for	for	IN
18542	2874	3	forty	forty	CD
18542	2874	4	minutes	minute	NNS
18542	2874	5	,	,	,
18542	2874	6	basting	baste	VBG
18542	2874	7	often	often	RB
18542	2874	8	.	.	.
18542	2875	1	Cook	cook	VB
18542	2875	2	together	together	RB
18542	2875	3	one	one	CD
18542	2875	4	tablespoonful	tablespoonful	JJ
18542	2875	5	each	each	DT
18542	2875	6	of	of	IN
18542	2875	7	butter	butter	NN
18542	2875	8	and	and	CC
18542	2875	9	flour	flour	NN
18542	2875	10	,	,	,
18542	2875	11	add	add	VB
18542	2875	12	one	one	CD
18542	2875	13	cupful	cupful	NN
18542	2875	14	of	of	IN
18542	2875	15	stock	stock	NN
18542	2875	16	,	,	,
18542	2875	17	and	and	CC
18542	2875	18	cook	cook	VB
18542	2875	19	until	until	IN
18542	2875	20	thick	thick	JJ
18542	2875	21	,	,	,
18542	2875	22	stirring	stir	VBG
18542	2875	23	constantly	constantly	RB
18542	2875	24	.	.	.
18542	2876	1	Add	add	VB
18542	2876	2	a	a	DT
18542	2876	3	tablespoonful	tablespoonful	JJ
18542	2876	4	each	each	DT
18542	2876	5	of	of	IN
18542	2876	6	butter	butter	NN
18542	2876	7	and	and	CC
18542	2876	8	lemon	lemon	NN
18542	2876	9	-	-	HYPH
18542	2876	10	juice	juice	NN
18542	2876	11	and	and	CC
18542	2876	12	a	a	DT
18542	2876	13	teaspoonful	teaspoonful	NN
18542	2876	14	of	of	IN
18542	2876	15	minced	mince	VBN
18542	2876	16	parsley	parsley	NN
18542	2876	17	.	.	.
18542	2877	1	Pour	pour	VB
18542	2877	2	around	around	IN
18542	2877	3	the	the	DT
18542	2877	4	fish	fish	NN
18542	2877	5	and	and	CC
18542	2877	6	serve	serve	VB
18542	2877	7	.	.	.
18542	2878	1	SALMON	SALMON	NNP
18542	2878	2	À	À	NNP
18542	2878	3	LA	LA	NNP
18542	2878	4	WALDORF	WALDORF	NNP
18542	2878	5	Marinate	Marinate	NNP
18542	2878	6	salmon	salmon	NN
18542	2878	7	steaks	steak	NNS
18542	2878	8	for	for	IN
18542	2878	9	an	an	DT
18542	2878	10	hour	hour	NN
18542	2878	11	in	in	IN
18542	2878	12	[	[	-LRB-
18542	2878	13	Page	Page	NNP
18542	2878	14	284	284	CD
18542	2878	15	]	]	-RRB-
18542	2878	16	lemon	lemon	NN
18542	2878	17	-	-	HYPH
18542	2878	18	juice	juice	NN
18542	2878	19	.	.	.
18542	2879	1	Cover	cover	VB
18542	2879	2	with	with	IN
18542	2879	3	stock	stock	NN
18542	2879	4	,	,	,
18542	2879	5	add	add	VB
18542	2879	6	pepper	pepper	NN
18542	2879	7	,	,	,
18542	2879	8	salt	salt	NN
18542	2879	9	and	and	CC
18542	2879	10	minced	mince	VBD
18542	2879	11	parsley	parsley	NNP
18542	2879	12	to	to	TO
18542	2879	13	season	season	NN
18542	2879	14	,	,	,
18542	2879	15	and	and	CC
18542	2879	16	simmer	simmer	NN
18542	2879	17	slowly	slowly	RB
18542	2879	18	until	until	IN
18542	2879	19	done	do	VBN
18542	2879	20	.	.	.
18542	2880	1	Drain	drain	NN
18542	2880	2	,	,	,
18542	2880	3	thicken	thicken	VB
18542	2880	4	the	the	DT
18542	2880	5	sauce	sauce	NN
18542	2880	6	,	,	,
18542	2880	7	add	add	VB
18542	2880	8	a	a	DT
18542	2880	9	tablespoonful	tablespoonful	NN
18542	2880	10	of	of	IN
18542	2880	11	butter	butter	NN
18542	2880	12	,	,	,
18542	2880	13	and	and	CC
18542	2880	14	serve	serve	VB
18542	2880	15	separately	separately	RB
18542	2880	16	.	.	.
18542	2881	1	SALMON	SALMON	NNP
18542	2881	2	MOUSSE	MOUSSE	NNP
18542	2881	3	Rub	rub	VBP
18542	2881	4	half	half	PDT
18542	2881	5	a	a	DT
18542	2881	6	pound	pound	NN
18542	2881	7	of	of	IN
18542	2881	8	raw	raw	JJ
18542	2881	9	salmon	salmon	NN
18542	2881	10	to	to	IN
18542	2881	11	a	a	DT
18542	2881	12	smooth	smooth	JJ
18542	2881	13	paste	paste	NN
18542	2881	14	with	with	IN
18542	2881	15	water	water	NN
18542	2881	16	,	,	,
18542	2881	17	adding	add	VBG
18542	2881	18	gradually	gradually	RB
18542	2881	19	a	a	DT
18542	2881	20	dozen	dozen	NN
18542	2881	21	chopped	chop	VBD
18542	2881	22	raw	raw	JJ
18542	2881	23	oysters	oyster	NNS
18542	2881	24	,	,	,
18542	2881	25	half	half	PDT
18542	2881	26	a	a	DT
18542	2881	27	cupful	cupful	NN
18542	2881	28	of	of	IN
18542	2881	29	Tomato	Tomato	NNP
18542	2881	30	Sauce	Sauce	NNP
18542	2881	31	and	and	CC
18542	2881	32	the	the	DT
18542	2881	33	yolks	yolk	NNS
18542	2881	34	of	of	IN
18542	2881	35	three	three	CD
18542	2881	36	eggs	egg	NNS
18542	2881	37	.	.	.
18542	2882	1	When	when	WRB
18542	2882	2	smooth	smooth	JJ
18542	2882	3	,	,	,
18542	2882	4	fold	fold	VBP
18542	2882	5	in	in	IN
18542	2882	6	the	the	DT
18542	2882	7	stiffly	stiffly	JJ
18542	2882	8	beaten	beat	VBN
18542	2882	9	whites	white	NNS
18542	2882	10	,	,	,
18542	2882	11	season	season	NN
18542	2882	12	with	with	IN
18542	2882	13	salt	salt	NN
18542	2882	14	and	and	CC
18542	2882	15	pepper	pepper	NN
18542	2882	16	,	,	,
18542	2882	17	and	and	CC
18542	2882	18	press	press	VB
18542	2882	19	through	through	IN
18542	2882	20	a	a	DT
18542	2882	21	purée	purée	NN
18542	2882	22	sieve	sieve	NN
18542	2882	23	into	into	IN
18542	2882	24	small	small	JJ
18542	2882	25	buttered	butter	VBN
18542	2882	26	moulds	mould	NNS
18542	2882	27	.	.	.
18542	2883	1	Put	put	VB
18542	2883	2	into	into	IN
18542	2883	3	a	a	DT
18542	2883	4	baking	baking	NN
18542	2883	5	-	-	HYPH
18542	2883	6	pan	pan	NN
18542	2883	7	,	,	,
18542	2883	8	surround	surround	VBP
18542	2883	9	with	with	IN
18542	2883	10	hot	hot	JJ
18542	2883	11	water	water	NN
18542	2883	12	,	,	,
18542	2883	13	and	and	CC
18542	2883	14	bake	bake	VB
18542	2883	15	for	for	IN
18542	2883	16	fifteen	fifteen	CD
18542	2883	17	or	or	CC
18542	2883	18	twenty	twenty	CD
18542	2883	19	minutes	minute	NNS
18542	2883	20	in	in	IN
18542	2883	21	a	a	DT
18542	2883	22	moderate	moderate	JJ
18542	2883	23	oven	oven	NN
18542	2883	24	.	.	.
18542	2884	1	Unmould	Unmould	NNP
18542	2884	2	and	and	CC
18542	2884	3	serve	serve	VB
18542	2884	4	with	with	IN
18542	2884	5	any	any	DT
18542	2884	6	preferred	preferred	JJ
18542	2884	7	sauce	sauce	NN
18542	2884	8	.	.	.
18542	2885	1	SALMON	SALMON	NNP
18542	2885	2	MOUSSE	MOUSSE	NNP
18542	2885	3	À	À	NNP
18542	2885	4	LA	LA	NNP
18542	2885	5	MARTINOT	MARTINOT	NNP
18542	2885	6	Pound	Pound	NNP
18542	2885	7	to	to	IN
18542	2885	8	a	a	DT
18542	2885	9	pulp	pulp	NN
18542	2885	10	with	with	IN
18542	2885	11	a	a	DT
18542	2885	12	little	little	JJ
18542	2885	13	water	water	NN
18542	2885	14	,	,	,
18542	2885	15	half	half	PDT
18542	2885	16	a	a	DT
18542	2885	17	pound	pound	NN
18542	2885	18	of	of	IN
18542	2885	19	raw	raw	JJ
18542	2885	20	salmon	salmon	NN
18542	2885	21	,	,	,
18542	2885	22	and	and	CC
18542	2885	23	add	add	VB
18542	2885	24	the	the	DT
18542	2885	25	well	well	RB
18542	2885	26	-	-	HYPH
18542	2885	27	beaten	beat	VBN
18542	2885	28	whites	white	NNS
18542	2885	29	of	of	IN
18542	2885	30	two	two	CD
18542	2885	31	eggs	egg	NNS
18542	2885	32	.	.	.
18542	2886	1	Cook	cook	VB
18542	2886	2	together	together	RB
18542	2886	3	one	one	CD
18542	2886	4	tablespoonful	tablespoonful	JJ
18542	2886	5	each	each	DT
18542	2886	6	of	of	IN
18542	2886	7	butter	butter	NN
18542	2886	8	and	and	CC
18542	2886	9	flour	flour	NN
18542	2886	10	,	,	,
18542	2886	11	add	add	VB
18542	2886	12	a	a	DT
18542	2886	13	cupful	cupful	NN
18542	2886	14	of	of	IN
18542	2886	15	milk	milk	NN
18542	2886	16	,	,	,
18542	2886	17	and	and	CC
18542	2886	18	cook	cook	VB
18542	2886	19	until	until	IN
18542	2886	20	thick	thick	JJ
18542	2886	21	,	,	,
18542	2886	22	stirring	stir	VBG
18542	2886	23	constantly	constantly	RB
18542	2886	24	.	.	.
18542	2887	1	Season	season	NN
18542	2887	2	with	with	IN
18542	2887	3	salt	salt	NN
18542	2887	4	,	,	,
18542	2887	5	red	red	JJ
18542	2887	6	and	and	CC
18542	2887	7	white	white	JJ
18542	2887	8	pepper	pepper	NN
18542	2887	9	,	,	,
18542	2887	10	grated	grate	VBD
18542	2887	11	onion	onion	NN
18542	2887	12	,	,	,
18542	2887	13	and	and	CC
18542	2887	14	mushroom	mushroom	NN
18542	2887	15	essence	essence	NN
18542	2887	16	.	.	.
18542	2888	1	Take	take	VB
18542	2888	2	from	from	IN
18542	2888	3	the	the	DT
18542	2888	4	fire	fire	NN
18542	2888	5	,	,	,
18542	2888	6	and	and	CC
18542	2888	7	add	add	VB
18542	2888	8	the	the	DT
18542	2888	9	yolks	yolk	NNS
18542	2888	10	of	of	IN
18542	2888	11	three	three	CD
18542	2888	12	eggs	egg	NNS
18542	2888	13	beaten	beat	VBN
18542	2888	14	smooth	smooth	JJ
18542	2888	15	with	with	IN
18542	2888	16	two	two	CD
18542	2888	17	[	[	-LRB-
18542	2888	18	Page	page	NN
18542	2888	19	285	285	CD
18542	2888	20	]	]	-RRB-
18542	2888	21	tablespoonfuls	tablespoonful	NNS
18542	2888	22	of	of	IN
18542	2888	23	cream	cream	NN
18542	2888	24	.	.	.
18542	2889	1	Cool	cool	VB
18542	2889	2	the	the	DT
18542	2889	3	sauce	sauce	NN
18542	2889	4	,	,	,
18542	2889	5	and	and	CC
18542	2889	6	when	when	WRB
18542	2889	7	cold	cold	JJ
18542	2889	8	mix	mix	VB
18542	2889	9	it	-PRON-	PRP
18542	2889	10	with	with	IN
18542	2889	11	the	the	DT
18542	2889	12	fish	fish	NN
18542	2889	13	.	.	.
18542	2890	1	Fold	fold	VB
18542	2890	2	in	in	RP
18542	2890	3	carefully	carefully	RB
18542	2890	4	one	one	CD
18542	2890	5	cupful	cupful	NN
18542	2890	6	of	of	IN
18542	2890	7	whipped	whip	VBN
18542	2890	8	cream	cream	NN
18542	2890	9	and	and	CC
18542	2890	10	fill	fill	VB
18542	2890	11	a	a	DT
18542	2890	12	buttered	butter	VBN
18542	2890	13	mould	mould	NN
18542	2890	14	with	with	IN
18542	2890	15	the	the	DT
18542	2890	16	fish	fish	NN
18542	2890	17	.	.	.
18542	2891	1	Put	put	VB
18542	2891	2	the	the	DT
18542	2891	3	mould	mould	NN
18542	2891	4	in	in	IN
18542	2891	5	a	a	DT
18542	2891	6	pan	pan	NN
18542	2891	7	of	of	IN
18542	2891	8	hot	hot	JJ
18542	2891	9	water	water	NN
18542	2891	10	and	and	CC
18542	2891	11	bake	bake	VB
18542	2891	12	in	in	RP
18542	2891	13	a	a	DT
18542	2891	14	moderate	moderate	JJ
18542	2891	15	oven	oven	NN
18542	2891	16	for	for	IN
18542	2891	17	half	half	PDT
18542	2891	18	an	an	DT
18542	2891	19	hour	hour	NN
18542	2891	20	.	.	.
18542	2892	1	For	for	IN
18542	2892	2	the	the	DT
18542	2892	3	sauce	sauce	NN
18542	2892	4	,	,	,
18542	2892	5	cook	cook	VBP
18542	2892	6	together	together	RB
18542	2892	7	for	for	IN
18542	2892	8	ten	ten	CD
18542	2892	9	minutes	minute	NNS
18542	2892	10	a	a	DT
18542	2892	11	tablespoonful	tablespoonful	JJ
18542	2892	12	each	each	DT
18542	2892	13	of	of	IN
18542	2892	14	butter	butter	NN
18542	2892	15	and	and	CC
18542	2892	16	flour	flour	NN
18542	2892	17	,	,	,
18542	2892	18	a	a	DT
18542	2892	19	teaspoonful	teaspoonful	JJ
18542	2892	20	each	each	DT
18542	2892	21	of	of	IN
18542	2892	22	chopped	chopped	JJ
18542	2892	23	onion	onion	NN
18542	2892	24	,	,	,
18542	2892	25	salt	salt	NN
18542	2892	26	,	,	,
18542	2892	27	and	and	CC
18542	2892	28	sugar	sugar	NN
18542	2892	29	,	,	,
18542	2892	30	and	and	CC
18542	2892	31	half	half	PDT
18542	2892	32	a	a	DT
18542	2892	33	can	can	NN
18542	2892	34	of	of	IN
18542	2892	35	tomatoes	tomato	NNS
18542	2892	36	.	.	.
18542	2893	1	Rub	rub	VB
18542	2893	2	through	through	IN
18542	2893	3	a	a	DT
18542	2893	4	sieve	sieve	NN
18542	2893	5	,	,	,
18542	2893	6	and	and	CC
18542	2893	7	add	add	VB
18542	2893	8	the	the	DT
18542	2893	9	yolks	yolk	NNS
18542	2893	10	of	of	IN
18542	2893	11	four	four	CD
18542	2893	12	eggs	egg	NNS
18542	2893	13	beaten	beat	VBN
18542	2893	14	smooth	smooth	JJ
18542	2893	15	with	with	IN
18542	2893	16	a	a	DT
18542	2893	17	tablespoonful	tablespoonful	NN
18542	2893	18	of	of	IN
18542	2893	19	cream	cream	NN
18542	2893	20	and	and	CC
18542	2893	21	a	a	DT
18542	2893	22	grating	grating	NN
18542	2893	23	of	of	IN
18542	2893	24	nutmeg	nutmeg	NN
18542	2893	25	.	.	.
18542	2894	1	Take	take	VB
18542	2894	2	from	from	IN
18542	2894	3	the	the	DT
18542	2894	4	fire	fire	NN
18542	2894	5	and	and	CC
18542	2894	6	add	add	VB
18542	2894	7	two	two	CD
18542	2894	8	tablespoonfuls	tablespoonful	NNS
18542	2894	9	of	of	IN
18542	2894	10	butter	butter	NN
18542	2894	11	in	in	IN
18542	2894	12	small	small	JJ
18542	2894	13	bits	bit	NNS
18542	2894	14	.	.	.
18542	2895	1	Return	return	VB
18542	2895	2	to	to	IN
18542	2895	3	the	the	DT
18542	2895	4	fire	fire	NN
18542	2895	5	,	,	,
18542	2895	6	and	and	CC
18542	2895	7	add	add	VB
18542	2895	8	a	a	DT
18542	2895	9	little	little	JJ
18542	2895	10	lemon	lemon	NN
18542	2895	11	-	-	HYPH
18542	2895	12	juice	juice	NN
18542	2895	13	or	or	CC
18542	2895	14	tarragon	tarragon	NNP
18542	2895	15	vinegar	vinegar	NN
18542	2895	16	.	.	.
18542	2896	1	Strain	strain	VB
18542	2896	2	,	,	,
18542	2896	3	and	and	CC
18542	2896	4	add	add	VB
18542	2896	5	a	a	DT
18542	2896	6	little	little	JJ
18542	2896	7	whipped	whipped	JJ
18542	2896	8	cream	cream	NN
18542	2896	9	.	.	.
18542	2897	1	SALMON	SALMON	NNP
18542	2897	2	STEAKS	STEAKS	NNP
18542	2897	3	WITH	with	IN
18542	2897	4	CLARET	CLARET	NNP
18542	2897	5	SAUCE	SAUCE	NNP
18542	2897	6	Put	put	VBP
18542	2897	7	four	four	CD
18542	2897	8	steaks	steak	NNS
18542	2897	9	into	into	IN
18542	2897	10	a	a	DT
18542	2897	11	buttered	butter	VBN
18542	2897	12	saucepan	saucepan	NN
18542	2897	13	with	with	IN
18542	2897	14	salt	salt	NN
18542	2897	15	,	,	,
18542	2897	16	pepper	pepper	NN
18542	2897	17	,	,	,
18542	2897	18	and	and	CC
18542	2897	19	grated	grate	VBD
18542	2897	20	nutmeg	nutmeg	NNP
18542	2897	21	to	to	IN
18542	2897	22	season	season	NN
18542	2897	23	,	,	,
18542	2897	24	add	add	VB
18542	2897	25	a	a	DT
18542	2897	26	bunch	bunch	NN
18542	2897	27	of	of	IN
18542	2897	28	parsley	parsley	NN
18542	2897	29	,	,	,
18542	2897	30	a	a	DT
18542	2897	31	teaspoonful	teaspoonful	NN
18542	2897	32	of	of	IN
18542	2897	33	mixed	mixed	JJ
18542	2897	34	sweet	sweet	JJ
18542	2897	35	herbs	herb	NNS
18542	2897	36	,	,	,
18542	2897	37	a	a	DT
18542	2897	38	chopped	chop	VBN
18542	2897	39	onion	onion	NN
18542	2897	40	,	,	,
18542	2897	41	and	and	CC
18542	2897	42	two	two	CD
18542	2897	43	cupfuls	cupful	NNS
18542	2897	44	of	of	IN
18542	2897	45	Claret	Claret	NNP
18542	2897	46	.	.	.
18542	2898	1	Cover	cover	VB
18542	2898	2	with	with	IN
18542	2898	3	a	a	DT
18542	2898	4	buttered	butter	VBN
18542	2898	5	paper	paper	NN
18542	2898	6	,	,	,
18542	2898	7	simmer	simmer	NN
18542	2898	8	until	until	IN
18542	2898	9	done	do	VBN
18542	2898	10	,	,	,
18542	2898	11	and	and	CC
18542	2898	12	drain	drain	VB
18542	2898	13	.	.	.
18542	2899	1	Strain	strain	VB
18542	2899	2	the	the	DT
18542	2899	3	sauce	sauce	NN
18542	2899	4	,	,	,
18542	2899	5	thicken	thicken	VBN
18542	2899	6	with	with	IN
18542	2899	7	flour	flour	NN
18542	2899	8	cooked	cook	VBN
18542	2899	9	brown	brown	NNP
18542	2899	10	in	in	IN
18542	2899	11	butter	butter	NN
18542	2899	12	,	,	,
18542	2899	13	skim	skim	NNP
18542	2899	14	,	,	,
18542	2899	15	add	add	VB
18542	2899	16	two	two	CD
18542	2899	17	tablespoonfuls	tablespoonful	NNS
18542	2899	18	of	of	IN
18542	2899	19	butter	butter	NN
18542	2899	20	and	and	CC
18542	2899	21	the	the	DT
18542	2899	22	juice	juice	NN
18542	2899	23	of	of	IN
18542	2899	24	a	a	DT
18542	2899	25	lemon	lemon	NN
18542	2899	26	;	;	:
18542	2899	27	pour	pour	VB
18542	2899	28	over	over	IN
18542	2899	29	the	the	DT
18542	2899	30	fish	fish	NN
18542	2899	31	and	and	CC
18542	2899	32	serve	serve	VB
18542	2899	33	.	.	.
18542	2900	1	[	[	-LRB-
18542	2900	2	Page	page	NN
18542	2900	3	286	286	CD
18542	2900	4	]	]	-RRB-
18542	2900	5	SALMON	SALMON	NNP
18542	2900	6	MAYONNAISE	MAYONNAISE	NNP
18542	2900	7	WITH	with	IN
18542	2900	8	CUCUMBERS	CUCUMBERS	NNP
18542	2900	9	Steam	Steam	NNP
18542	2900	10	salmon	salmon	NN
18542	2900	11	steaks	steak	NNS
18542	2900	12	until	until	IN
18542	2900	13	tender	tender	NN
18542	2900	14	,	,	,
18542	2900	15	remove	remove	VB
18542	2900	16	the	the	DT
18542	2900	17	skin	skin	NN
18542	2900	18	,	,	,
18542	2900	19	and	and	CC
18542	2900	20	cool	cool	JJ
18542	2900	21	.	.	.
18542	2901	1	Cover	cover	VB
18542	2901	2	with	with	IN
18542	2901	3	thinly	thinly	RB
18542	2901	4	sliced	sliced	JJ
18542	2901	5	cucumbers	cucumber	NNS
18542	2901	6	,	,	,
18542	2901	7	mask	mask	VB
18542	2901	8	with	with	IN
18542	2901	9	Mayonnaise	Mayonnaise	NNP
18542	2901	10	,	,	,
18542	2901	11	and	and	CC
18542	2901	12	serve	serve	VB
18542	2901	13	with	with	IN
18542	2901	14	a	a	DT
18542	2901	15	border	border	NN
18542	2901	16	of	of	IN
18542	2901	17	lettuce	lettuce	NN
18542	2901	18	leaves	leave	NNS
18542	2901	19	and	and	CC
18542	2901	20	sliced	slice	VBD
18542	2901	21	hard	hard	RB
18542	2901	22	-	-	HYPH
18542	2901	23	boiled	boil	VBN
18542	2901	24	eggs	egg	NNS
18542	2901	25	.	.	.
18542	2902	1	CREAMED	CREAMED	NNS
18542	2902	2	SALMON	salmon	NN
18542	2902	3	ON	on	IN
18542	2902	4	TOAST	toast	NN
18542	2902	5	Reheat	Reheat	NNP
18542	2902	6	a	a	DT
18542	2902	7	cupful	cupful	NN
18542	2902	8	of	of	IN
18542	2902	9	cold	cold	JJ
18542	2902	10	flaked	flake	VBN
18542	2902	11	salmon	salmon	NN
18542	2902	12	,	,	,
18542	2902	13	either	either	CC
18542	2902	14	fresh	fresh	JJ
18542	2902	15	or	or	CC
18542	2902	16	canned	canned	JJ
18542	2902	17	,	,	,
18542	2902	18	in	in	IN
18542	2902	19	Cream	Cream	NNP
18542	2902	20	Sauce	Sauce	NNP
18542	2902	21	.	.	.
18542	2903	1	Take	take	VB
18542	2903	2	from	from	IN
18542	2903	3	the	the	DT
18542	2903	4	fire	fire	NN
18542	2903	5	,	,	,
18542	2903	6	add	add	VB
18542	2903	7	one	one	CD
18542	2903	8	egg	egg	NN
18542	2903	9	beaten	beat	VBN
18542	2903	10	smooth	smooth	JJ
18542	2903	11	with	with	IN
18542	2903	12	half	half	PDT
18542	2903	13	a	a	DT
18542	2903	14	cupful	cupful	NN
18542	2903	15	of	of	IN
18542	2903	16	cream	cream	NN
18542	2903	17	,	,	,
18542	2903	18	pour	pour	VB
18542	2903	19	over	over	IN
18542	2903	20	buttered	butter	VBN
18542	2903	21	toast	toast	NN
18542	2903	22	,	,	,
18542	2903	23	and	and	CC
18542	2903	24	serve	serve	VB
18542	2903	25	.	.	.
18542	2904	1	CURRIED	CURRIED	NNP
18542	2904	2	SALMON	SALMON	NNP
18542	2904	3	Chop	Chop	NNP
18542	2904	4	a	a	DT
18542	2904	5	Spanish	spanish	JJ
18542	2904	6	onion	onion	NN
18542	2904	7	,	,	,
18542	2904	8	fry	fry	VB
18542	2904	9	it	-PRON-	PRP
18542	2904	10	in	in	IN
18542	2904	11	butter	butter	NN
18542	2904	12	,	,	,
18542	2904	13	and	and	CC
18542	2904	14	add	add	VB
18542	2904	15	a	a	DT
18542	2904	16	tablespoonful	tablespoonful	NN
18542	2904	17	of	of	IN
18542	2904	18	curry	curry	NN
18542	2904	19	powder	powder	NN
18542	2904	20	mixed	mix	VBN
18542	2904	21	with	with	IN
18542	2904	22	a	a	DT
18542	2904	23	teaspoonful	teaspoonful	NN
18542	2904	24	of	of	IN
18542	2904	25	flour	flour	NN
18542	2904	26	.	.	.
18542	2905	1	Add	add	VB
18542	2905	2	two	two	CD
18542	2905	3	cupfuls	cupful	NNS
18542	2905	4	of	of	IN
18542	2905	5	stock	stock	NN
18542	2905	6	and	and	CC
18542	2905	7	cook	cook	NN
18542	2905	8	until	until	IN
18542	2905	9	thick	thick	JJ
18542	2905	10	,	,	,
18542	2905	11	stirring	stir	VBG
18542	2905	12	constantly	constantly	RB
18542	2905	13	.	.	.
18542	2906	1	Add	add	VB
18542	2906	2	cold	cold	JJ
18542	2906	3	cooked	cooked	JJ
18542	2906	4	salmon	salmon	NN
18542	2906	5	,	,	,
18542	2906	6	cut	cut	VBN
18542	2906	7	into	into	IN
18542	2906	8	small	small	JJ
18542	2906	9	pieces	piece	NNS
18542	2906	10	,	,	,
18542	2906	11	and	and	CC
18542	2906	12	reheat	reheat	VB
18542	2906	13	.	.	.
18542	2907	1	Serve	serve	VB
18542	2907	2	in	in	IN
18542	2907	3	a	a	DT
18542	2907	4	border	border	NN
18542	2907	5	of	of	IN
18542	2907	6	boiled	boil	VBN
18542	2907	7	rice	rice	NN
18542	2907	8	.	.	.
18542	2908	1	CHARTREUSE	CHARTREUSE	NNS
18542	2908	2	OF	of	IN
18542	2908	3	SALMON	SALMON	NNP
18542	2908	4	Wash	wash	VB
18542	2908	5	a	a	DT
18542	2908	6	cupful	cupful	NN
18542	2908	7	of	of	IN
18542	2908	8	rice	rice	NN
18542	2908	9	in	in	IN
18542	2908	10	several	several	JJ
18542	2908	11	waters	water	NNS
18542	2908	12	,	,	,
18542	2908	13	drain	drain	NN
18542	2908	14	and	and	CC
18542	2908	15	parboil	parboil	NN
18542	2908	16	for	for	IN
18542	2908	17	five	five	CD
18542	2908	18	minutes	minute	NNS
18542	2908	19	in	in	IN
18542	2908	20	salted	salted	JJ
18542	2908	21	water	water	NN
18542	2908	22	at	at	IN
18542	2908	23	a	a	DT
18542	2908	24	galloping	galloping	NN
18542	2908	25	boil	boil	NN
18542	2908	26	.	.	.
18542	2909	1	Drain	drain	VB
18542	2909	2	in	in	IN
18542	2909	3	a	a	DT
18542	2909	4	colander	colander	NN
18542	2909	5	,	,	,
18542	2909	6	[	[	-LRB-
18542	2909	7	Page	page	NN
18542	2909	8	287	287	CD
18542	2909	9	]	]	-RRB-
18542	2909	10	return	return	NN
18542	2909	11	to	to	IN
18542	2909	12	the	the	DT
18542	2909	13	saucepan	saucepan	NN
18542	2909	14	,	,	,
18542	2909	15	add	add	VB
18542	2909	16	a	a	DT
18542	2909	17	pinch	pinch	NN
18542	2909	18	of	of	IN
18542	2909	19	salt	salt	NN
18542	2909	20	and	and	CC
18542	2909	21	three	three	CD
18542	2909	22	cupfuls	cupful	NNS
18542	2909	23	of	of	IN
18542	2909	24	milk	milk	NN
18542	2909	25	or	or	CC
18542	2909	26	stock	stock	NN
18542	2909	27	.	.	.
18542	2910	1	Steam	steam	NN
18542	2910	2	until	until	IN
18542	2910	3	tender	tender	NN
18542	2910	4	,	,	,
18542	2910	5	then	then	RB
18542	2910	6	add	add	VB
18542	2910	7	three	three	CD
18542	2910	8	tablespoonfuls	tablespoonful	NNS
18542	2910	9	of	of	IN
18542	2910	10	butter	butter	NN
18542	2910	11	melted	melt	VBN
18542	2910	12	and	and	CC
18542	2910	13	mixed	mix	VBN
18542	2910	14	with	with	IN
18542	2910	15	one	one	CD
18542	2910	16	tablespoonful	tablespoonful	NN
18542	2910	17	of	of	IN
18542	2910	18	curry	curry	NN
18542	2910	19	powder	powder	NN
18542	2910	20	and	and	CC
18542	2910	21	two	two	CD
18542	2910	22	tablespoonfuls	tablespoonful	NNS
18542	2910	23	of	of	IN
18542	2910	24	lemon	lemon	NN
18542	2910	25	-	-	HYPH
18542	2910	26	juice	juice	NN
18542	2910	27	.	.	.
18542	2911	1	Mix	mix	VB
18542	2911	2	thoroughly	thoroughly	RB
18542	2911	3	and	and	CC
18542	2911	4	line	line	VB
18542	2911	5	a	a	DT
18542	2911	6	two	two	CD
18542	2911	7	-	-	HYPH
18542	2911	8	quart	quart	NN
18542	2911	9	buttered	butter	VBD
18542	2911	10	mould	mould	NN
18542	2911	11	with	with	IN
18542	2911	12	the	the	DT
18542	2911	13	rice	rice	NN
18542	2911	14	.	.	.
18542	2912	1	Fill	fill	VB
18542	2912	2	the	the	DT
18542	2912	3	center	center	NN
18542	2912	4	with	with	IN
18542	2912	5	flaked	flake	VBN
18542	2912	6	cooked	cooked	JJ
18542	2912	7	salmon	salmon	NN
18542	2912	8	,	,	,
18542	2912	9	seasoned	season	VBN
18542	2912	10	with	with	IN
18542	2912	11	salt	salt	NN
18542	2912	12	,	,	,
18542	2912	13	pepper	pepper	NN
18542	2912	14	and	and	CC
18542	2912	15	lemon	lemon	NN
18542	2912	16	-	-	HYPH
18542	2912	17	juice	juice	NN
18542	2912	18	,	,	,
18542	2912	19	cover	cover	VB
18542	2912	20	with	with	IN
18542	2912	21	rice	rice	NN
18542	2912	22	,	,	,
18542	2912	23	steam	steam	NN
18542	2912	24	for	for	IN
18542	2912	25	half	half	PDT
18542	2912	26	an	an	DT
18542	2912	27	hour	hour	NN
18542	2912	28	and	and	CC
18542	2912	29	serve	serve	VB
18542	2912	30	with	with	IN
18542	2912	31	Egg	Egg	NNP
18542	2912	32	Sauce	Sauce	NNP
18542	2912	33	.	.	.
18542	2913	1	FRICASSEE	FRICASSEE	NNP
18542	2913	2	OF	of	IN
18542	2913	3	SALMON	SALMON	NNP
18542	2913	4	Cut	Cut	NNP
18542	2913	5	two	two	CD
18542	2913	6	pounds	pound	NNS
18542	2913	7	of	of	IN
18542	2913	8	salmon	salmon	NN
18542	2913	9	steaks	steak	NNS
18542	2913	10	into	into	IN
18542	2913	11	strips	strip	NNS
18542	2913	12	.	.	.
18542	2914	1	Put	put	VB
18542	2914	2	into	into	IN
18542	2914	3	a	a	DT
18542	2914	4	saucepan	saucepan	NN
18542	2914	5	with	with	IN
18542	2914	6	half	half	PDT
18542	2914	7	a	a	DT
18542	2914	8	cupful	cupful	NN
18542	2914	9	of	of	IN
18542	2914	10	water	water	NN
18542	2914	11	,	,	,
18542	2914	12	salt	salt	NN
18542	2914	13	and	and	CC
18542	2914	14	pepper	pepper	NN
18542	2914	15	to	to	IN
18542	2914	16	season	season	NN
18542	2914	17	,	,	,
18542	2914	18	a	a	DT
18542	2914	19	clove	clove	NN
18542	2914	20	,	,	,
18542	2914	21	a	a	DT
18542	2914	22	blade	blade	NN
18542	2914	23	of	of	IN
18542	2914	24	mace	mace	NN
18542	2914	25	,	,	,
18542	2914	26	a	a	DT
18542	2914	27	tablespoonful	tablespoonful	NN
18542	2914	28	of	of	IN
18542	2914	29	sugar	sugar	NN
18542	2914	30	,	,	,
18542	2914	31	a	a	DT
18542	2914	32	chopped	chop	VBN
18542	2914	33	onion	onion	NN
18542	2914	34	,	,	,
18542	2914	35	and	and	CC
18542	2914	36	a	a	DT
18542	2914	37	heaping	heap	VBG
18542	2914	38	teaspoonful	teaspoonful	JJ
18542	2914	39	of	of	IN
18542	2914	40	mustard	mustard	NN
18542	2914	41	mixed	mix	VBN
18542	2914	42	with	with	IN
18542	2914	43	half	half	PDT
18542	2914	44	a	a	DT
18542	2914	45	cupful	cupful	NN
18542	2914	46	of	of	IN
18542	2914	47	vinegar	vinegar	NN
18542	2914	48	.	.	.
18542	2915	1	Bring	bring	VB
18542	2915	2	to	to	IN
18542	2915	3	the	the	DT
18542	2915	4	boil	boil	NN
18542	2915	5	,	,	,
18542	2915	6	add	add	VB
18542	2915	7	six	six	CD
18542	2915	8	tomatoes	tomato	NNS
18542	2915	9	peeled	peel	VBN
18542	2915	10	and	and	CC
18542	2915	11	sliced	slice	VBN
18542	2915	12	,	,	,
18542	2915	13	a	a	DT
18542	2915	14	teaspoonful	teaspoonful	NN
18542	2915	15	of	of	IN
18542	2915	16	minced	mince	VBN
18542	2915	17	parsley	parsley	NNP
18542	2915	18	,	,	,
18542	2915	19	and	and	CC
18542	2915	20	a	a	DT
18542	2915	21	wineglassful	wineglassful	NN
18542	2915	22	of	of	IN
18542	2915	23	Sherry	Sherry	NNP
18542	2915	24	.	.	.
18542	2916	1	Simmer	simmer	NN
18542	2916	2	for	for	IN
18542	2916	3	forty	forty	CD
18542	2916	4	-	-	HYPH
18542	2916	5	five	five	CD
18542	2916	6	minutes	minute	NNS
18542	2916	7	and	and	CC
18542	2916	8	serve	serve	VBP
18542	2916	9	either	either	CC
18542	2916	10	hot	hot	JJ
18542	2916	11	or	or	CC
18542	2916	12	cold	cold	JJ
18542	2916	13	.	.	.
18542	2917	1	SALMON	SALMON	NNP
18542	2917	2	WITH	with	IN
18542	2917	3	EGGS	EGGS	NNP
18542	2917	4	Steam	Steam	NNP
18542	2917	5	salmon	salmon	NN
18542	2917	6	steaks	steak	NNS
18542	2917	7	until	until	IN
18542	2917	8	tender	tender	NN
18542	2917	9	,	,	,
18542	2917	10	cool	cool	UH
18542	2917	11	,	,	,
18542	2917	12	and	and	CC
18542	2917	13	lay	lie	VBD
18542	2917	14	upon	upon	IN
18542	2917	15	a	a	DT
18542	2917	16	platter	platter	NN
18542	2917	17	covered	cover	VBN
18542	2917	18	with	with	IN
18542	2917	19	lettuce	lettuce	NN
18542	2917	20	leaves	leave	NNS
18542	2917	21	.	.	.
18542	2918	1	Season	season	NN
18542	2918	2	with	with	IN
18542	2918	3	salt	salt	NN
18542	2918	4	,	,	,
18542	2918	5	pepper	pepper	NN
18542	2918	6	,	,	,
18542	2918	7	and	and	CC
18542	2918	8	lemon	lemon	NN
18542	2918	9	-	-	HYPH
18542	2918	10	juice	juice	NN
18542	2918	11	and	and	CC
18542	2918	12	surround	surround	VB
18542	2918	13	with	with	IN
18542	2918	14	slices	slice	NNS
18542	2918	15	of	of	IN
18542	2918	16	hard	hard	RB
18542	2918	17	-	-	HYPH
18542	2918	18	boiled	boil	VBN
18542	2918	19	eggs	egg	NNS
18542	2918	20	.	.	.
18542	2919	1	Mix	mix	VB
18542	2919	2	together	together	RB
18542	2919	3	a	a	DT
18542	2919	4	tablespoonful	tablespoonful	NN
18542	2919	5	of	of	IN
18542	2919	6	melted	melted	JJ
18542	2919	7	butter	butter	NN
18542	2919	8	,	,	,
18542	2919	9	a	a	DT
18542	2919	10	teaspoonful	teaspoonful	NN
18542	2919	11	of	of	IN
18542	2919	12	made	make	VBN
18542	2919	13	mustard	mustard	NN
18542	2919	14	,	,	,
18542	2919	15	and	and	CC
18542	2919	16	[	[	-LRB-
18542	2919	17	Page	page	NN
18542	2919	18	288	288	CD
18542	2919	19	]	]	-RRB-
18542	2919	20	salt	salt	NN
18542	2919	21	and	and	CC
18542	2919	22	pepper	pepper	NN
18542	2919	23	to	to	IN
18542	2919	24	season	season	NN
18542	2919	25	.	.	.
18542	2920	1	Spread	Spread	VBN
18542	2920	2	over	over	IN
18542	2920	3	the	the	DT
18542	2920	4	egg	egg	NN
18542	2920	5	slices	slice	NNS
18542	2920	6	and	and	CC
18542	2920	7	serve	serve	VBP
18542	2920	8	.	.	.
18542	2921	1	JELLIED	JELLIED	NNP
18542	2921	2	SALMON	SALMON	NNP
18542	2921	3	--	--	:
18542	2921	4	I	-PRON-	PRP
18542	2921	5	Simmer	Simmer	NNP
18542	2921	6	salmon	salmon	NN
18542	2921	7	steaks	steak	NNS
18542	2921	8	in	in	IN
18542	2921	9	court	court	NN
18542	2921	10	-	-	HYPH
18542	2921	11	bouillon	bouillon	NN
18542	2921	12	until	until	IN
18542	2921	13	done	do	VBN
18542	2921	14	.	.	.
18542	2922	1	Drain	drain	VB
18542	2922	2	and	and	CC
18542	2922	3	arrange	arrange	VB
18542	2922	4	on	on	IN
18542	2922	5	a	a	DT
18542	2922	6	platter	platter	NN
18542	2922	7	.	.	.
18542	2923	1	Spread	Spread	VBN
18542	2923	2	with	with	IN
18542	2923	3	Mayonnaise	Mayonnaise	NNP
18542	2923	4	,	,	,
18542	2923	5	tinted	tint	VBN
18542	2923	6	green	green	JJ
18542	2923	7	with	with	IN
18542	2923	8	spinach	spinach	NN
18542	2923	9	juice	juice	NN
18542	2923	10	to	to	TO
18542	2923	11	which	which	WDT
18542	2923	12	a	a	DT
18542	2923	13	little	little	JJ
18542	2923	14	dissolved	dissolved	JJ
18542	2923	15	gelatine	gelatine	NN
18542	2923	16	has	have	VBZ
18542	2923	17	been	be	VBN
18542	2923	18	added	add	VBN
18542	2923	19	.	.	.
18542	2924	1	Serve	serve	VB
18542	2924	2	cold	cold	NN
18542	2924	3	.	.	.
18542	2925	1	JELLIED	JELLIED	NNP
18542	2925	2	SALMON	SALMON	NNP
18542	2925	3	--	--	:
18542	2925	4	II	II	NNP
18542	2925	5	Mix	Mix	NNP
18542	2925	6	two	two	CD
18542	2925	7	cupfuls	cupful	NNS
18542	2925	8	of	of	IN
18542	2925	9	cold	cold	JJ
18542	2925	10	boiled	boil	VBN
18542	2925	11	salmon	salmon	NN
18542	2925	12	with	with	IN
18542	2925	13	one	one	CD
18542	2925	14	tablespoonful	tablespoonful	NN
18542	2925	15	of	of	IN
18542	2925	16	lemon	lemon	NN
18542	2925	17	-	-	HYPH
18542	2925	18	juice	juice	NN
18542	2925	19	,	,	,
18542	2925	20	one	one	CD
18542	2925	21	teaspoonful	teaspoonful	NN
18542	2925	22	of	of	IN
18542	2925	23	minced	mince	VBN
18542	2925	24	parsley	parsley	NNP
18542	2925	25	,	,	,
18542	2925	26	two	two	CD
18542	2925	27	drops	drop	NNS
18542	2925	28	of	of	IN
18542	2925	29	tabasco	tabasco	NN
18542	2925	30	sauce	sauce	NN
18542	2925	31	and	and	CC
18542	2925	32	one	one	CD
18542	2925	33	tablespoonful	tablespoonful	NN
18542	2925	34	of	of	IN
18542	2925	35	granulated	granulate	VBN
18542	2925	36	gelatine	gelatine	NN
18542	2925	37	dissolved	dissolve	VBN
18542	2925	38	in	in	IN
18542	2925	39	cold	cold	JJ
18542	2925	40	water	water	NN
18542	2925	41	.	.	.
18542	2926	1	Add	add	VB
18542	2926	2	it	-PRON-	PRP
18542	2926	3	to	to	IN
18542	2926	4	half	half	PDT
18542	2926	5	a	a	DT
18542	2926	6	cupful	cupful	NN
18542	2926	7	of	of	IN
18542	2926	8	cooked	cooked	JJ
18542	2926	9	salad	salad	NN
18542	2926	10	dressing	dressing	NN
18542	2926	11	.	.	.
18542	2927	1	Wet	wet	NN
18542	2927	2	in	in	IN
18542	2927	3	cold	cold	JJ
18542	2927	4	water	water	NN
18542	2927	5	one	one	CD
18542	2927	6	large	large	JJ
18542	2927	7	mould	mould	NN
18542	2927	8	or	or	CC
18542	2927	9	several	several	JJ
18542	2927	10	small	small	JJ
18542	2927	11	ones	one	NNS
18542	2927	12	,	,	,
18542	2927	13	fill	fill	VBP
18542	2927	14	with	with	IN
18542	2927	15	the	the	DT
18542	2927	16	salmon	salmon	NN
18542	2927	17	and	and	CC
18542	2927	18	put	put	VBN
18542	2927	19	on	on	IN
18542	2927	20	ice	ice	NN
18542	2927	21	until	until	IN
18542	2927	22	thoroughly	thoroughly	RB
18542	2927	23	chilled	chill	VBN
18542	2927	24	.	.	.
18542	2928	1	Serve	serve	VB
18542	2928	2	with	with	IN
18542	2928	3	sliced	sliced	JJ
18542	2928	4	cucumbers	cucumber	NNS
18542	2928	5	and	and	CC
18542	2928	6	Tartar	Tartar	NNP
18542	2928	7	Sauce	Sauce	NNP
18542	2928	8	.	.	.
18542	2929	1	SALMON	SALMON	NNP
18542	2929	2	PIE	PIE	NNP
18542	2929	3	Butter	Butter	NNP
18542	2929	4	a	a	DT
18542	2929	5	baking	baking	NN
18542	2929	6	-	-	HYPH
18542	2929	7	dish	dish	NN
18542	2929	8	and	and	CC
18542	2929	9	line	line	VB
18542	2929	10	the	the	DT
18542	2929	11	sides	side	NNS
18542	2929	12	with	with	IN
18542	2929	13	a	a	DT
18542	2929	14	rich	rich	JJ
18542	2929	15	biscuit	biscuit	NN
18542	2929	16	crust	crust	NN
18542	2929	17	.	.	.
18542	2930	1	Fill	fill	VB
18542	2930	2	the	the	DT
18542	2930	3	pan	pan	NN
18542	2930	4	with	with	IN
18542	2930	5	fresh	fresh	JJ
18542	2930	6	or	or	CC
18542	2930	7	canned	canned	JJ
18542	2930	8	salmon	salmon	NN
18542	2930	9	,	,	,
18542	2930	10	seasoned	season	VBN
18542	2930	11	with	with	IN
18542	2930	12	salt	salt	NN
18542	2930	13	and	and	CC
18542	2930	14	pepper	pepper	NN
18542	2930	15	,	,	,
18542	2930	16	lemon	lemon	NN
18542	2930	17	-	-	HYPH
18542	2930	18	juice	juice	NN
18542	2930	19	,	,	,
18542	2930	20	a	a	DT
18542	2930	21	pinch	pinch	NN
18542	2930	22	of	of	IN
18542	2930	23	mace	mace	NN
18542	2930	24	,	,	,
18542	2930	25	and	and	CC
18542	2930	26	a	a	DT
18542	2930	27	teaspoonful	teaspoonful	NN
18542	2930	28	of	of	IN
18542	2930	29	onion	onion	NN
18542	2930	30	juice	juice	NN
18542	2930	31	.	.	.
18542	2931	1	Spread	Spread	VBN
18542	2931	2	over	over	IN
18542	2931	3	the	the	DT
18542	2931	4	salmon	salmon	NN
18542	2931	5	a	a	DT
18542	2931	6	cupful	cupful	NN
18542	2931	7	of	of	IN
18542	2931	8	boiled	boil	VBN
18542	2931	9	lobster	lobster	NN
18542	2931	10	which	which	WDT
18542	2931	11	has	have	VBZ
18542	2931	12	[	[	-LRB-
18542	2931	13	Page	page	NN
18542	2931	14	289	289	CD
18542	2931	15	]	]	-RRB-
18542	2931	16	been	be	VBN
18542	2931	17	seasoned	season	VBN
18542	2931	18	with	with	IN
18542	2931	19	melted	melted	JJ
18542	2931	20	butter	butter	NN
18542	2931	21	and	and	CC
18542	2931	22	Worcestershire	Worcestershire	NNP
18542	2931	23	Sauce	Sauce	NNP
18542	2931	24	.	.	.
18542	2932	1	Cover	cover	VB
18542	2932	2	with	with	IN
18542	2932	3	biscuit	biscuit	NN
18542	2932	4	crust	crust	NN
18542	2932	5	,	,	,
18542	2932	6	slit	slit	VBN
18542	2932	7	diagonally	diagonally	RB
18542	2932	8	down	down	IN
18542	2932	9	the	the	DT
18542	2932	10	centre	centre	NN
18542	2932	11	,	,	,
18542	2932	12	and	and	CC
18542	2932	13	bake	bake	VB
18542	2932	14	for	for	IN
18542	2932	15	an	an	DT
18542	2932	16	hour	hour	NN
18542	2932	17	in	in	IN
18542	2932	18	a	a	DT
18542	2932	19	moderate	moderate	JJ
18542	2932	20	oven	oven	NN
18542	2932	21	.	.	.
18542	2933	1	COLD	COLD	NNS
18542	2933	2	SALMON	SALMON	NNP
18542	2933	3	PATTIES	patty	NNS
18542	2933	4	Season	season	NN
18542	2933	5	chopped	chop	VBD
18542	2933	6	salmon	salmon	NN
18542	2933	7	highly	highly	RB
18542	2933	8	with	with	IN
18542	2933	9	salt	salt	NN
18542	2933	10	and	and	CC
18542	2933	11	pepper	pepper	NN
18542	2933	12	,	,	,
18542	2933	13	grated	grate	VBD
18542	2933	14	nutmeg	nutmeg	NN
18542	2933	15	and	and	CC
18542	2933	16	melted	melted	JJ
18542	2933	17	butter	butter	NN
18542	2933	18	.	.	.
18542	2934	1	Add	add	VB
18542	2934	2	the	the	DT
18542	2934	3	beaten	beat	VBN
18542	2934	4	yolk	yolk	NN
18542	2934	5	of	of	IN
18542	2934	6	an	an	DT
18542	2934	7	egg	egg	NN
18542	2934	8	to	to	TO
18542	2934	9	bind	bind	VB
18542	2934	10	.	.	.
18542	2935	1	Line	line	VB
18542	2935	2	patty	patty	NN
18542	2935	3	-	-	HYPH
18542	2935	4	tins	tin	NNS
18542	2935	5	with	with	IN
18542	2935	6	puff	puff	NN
18542	2935	7	paste	paste	NN
18542	2935	8	or	or	CC
18542	2935	9	rich	rich	JJ
18542	2935	10	pastry	pastry	NN
18542	2935	11	,	,	,
18542	2935	12	fill	fill	VBP
18542	2935	13	with	with	IN
18542	2935	14	the	the	DT
18542	2935	15	salmon	salmon	NN
18542	2935	16	mixture	mixture	NN
18542	2935	17	,	,	,
18542	2935	18	cover	cover	VBP
18542	2935	19	with	with	IN
18542	2935	20	the	the	DT
18542	2935	21	paste	paste	NN
18542	2935	22	,	,	,
18542	2935	23	and	and	CC
18542	2935	24	bake	bake	NN
18542	2935	25	.	.	.
18542	2936	1	PICKLED	pickled	NN
18542	2936	2	SALMON	SALMON	NNP
18542	2936	3	--	--	:
18542	2936	4	I	-PRON-	PRP
18542	2936	5	Boil	boil	VBP
18542	2936	6	large	large	JJ
18542	2936	7	fresh	fresh	JJ
18542	2936	8	pieces	piece	NNS
18542	2936	9	of	of	IN
18542	2936	10	salmon	salmon	NN
18542	2936	11	in	in	IN
18542	2936	12	salted	salt	VBN
18542	2936	13	and	and	CC
18542	2936	14	acidulated	acidulated	JJ
18542	2936	15	water	water	NN
18542	2936	16	to	to	TO
18542	2936	17	cover	cover	VB
18542	2936	18	.	.	.
18542	2937	1	Bring	bring	VB
18542	2937	2	to	to	IN
18542	2937	3	the	the	DT
18542	2937	4	boil	boil	NN
18542	2937	5	one	one	CD
18542	2937	6	quart	quart	NN
18542	2937	7	of	of	IN
18542	2937	8	vinegar	vinegar	NN
18542	2937	9	,	,	,
18542	2937	10	six	six	CD
18542	2937	11	blades	blade	NNS
18542	2937	12	of	of	IN
18542	2937	13	mace	mace	NN
18542	2937	14	,	,	,
18542	2937	15	half	half	PDT
18542	2937	16	a	a	DT
18542	2937	17	dozen	dozen	NN
18542	2937	18	white	white	JJ
18542	2937	19	peppers	pepper	NNS
18542	2937	20	,	,	,
18542	2937	21	half	half	PDT
18542	2937	22	a	a	DT
18542	2937	23	dozen	dozen	NN
18542	2937	24	cloves	clove	NNS
18542	2937	25	,	,	,
18542	2937	26	a	a	DT
18542	2937	27	teaspoonful	teaspoonful	NN
18542	2937	28	of	of	IN
18542	2937	29	made	make	VBN
18542	2937	30	mustard	mustard	NN
18542	2937	31	,	,	,
18542	2937	32	two	two	CD
18542	2937	33	tablespoonfuls	tablespoonful	NNS
18542	2937	34	of	of	IN
18542	2937	35	sugar	sugar	NN
18542	2937	36	,	,	,
18542	2937	37	and	and	CC
18542	2937	38	a	a	DT
18542	2937	39	cupful	cupful	NN
18542	2937	40	of	of	IN
18542	2937	41	water	water	NN
18542	2937	42	in	in	IN
18542	2937	43	which	which	WDT
18542	2937	44	the	the	DT
18542	2937	45	fish	fish	NN
18542	2937	46	was	be	VBD
18542	2937	47	boiled	boil	VBN
18542	2937	48	.	.	.
18542	2938	1	Let	let	VB
18542	2938	2	the	the	DT
18542	2938	3	fish	fish	NN
18542	2938	4	cool	cool	JJ
18542	2938	5	in	in	IN
18542	2938	6	the	the	DT
18542	2938	7	water	water	NN
18542	2938	8	,	,	,
18542	2938	9	then	then	RB
18542	2938	10	put	put	VB
18542	2938	11	it	-PRON-	PRP
18542	2938	12	in	in	IN
18542	2938	13	an	an	DT
18542	2938	14	earthen	earthen	JJ
18542	2938	15	jar	jar	NN
18542	2938	16	,	,	,
18542	2938	17	pour	pour	VB
18542	2938	18	the	the	DT
18542	2938	19	boiling	boil	VBG
18542	2938	20	liquid	liquid	NN
18542	2938	21	over	over	RP
18542	2938	22	,	,	,
18542	2938	23	and	and	CC
18542	2938	24	let	let	VB
18542	2938	25	stand	stand	VB
18542	2938	26	for	for	IN
18542	2938	27	a	a	DT
18542	2938	28	day	day	NN
18542	2938	29	or	or	CC
18542	2938	30	two	two	CD
18542	2938	31	before	before	IN
18542	2938	32	using	use	VBG
18542	2938	33	.	.	.
18542	2939	1	PICKLED	PICKLED	NNP
18542	2939	2	SALMON	SALMON	NNP
18542	2939	3	--	--	:
18542	2939	4	II	II	NNP
18542	2939	5	Cut	Cut	NNP
18542	2939	6	the	the	DT
18542	2939	7	fish	fish	NN
18542	2939	8	into	into	IN
18542	2939	9	large	large	JJ
18542	2939	10	pieces	piece	NNS
18542	2939	11	and	and	CC
18542	2939	12	cook	cook	NN
18542	2939	13	until	until	IN
18542	2939	14	done	do	VBN
18542	2939	15	in	in	IN
18542	2939	16	salted	salt	VBN
18542	2939	17	and	and	CC
18542	2939	18	acidulated	acidulated	JJ
18542	2939	19	water	water	NN
18542	2939	20	.	.	.
18542	2940	1	Drain	drain	NN
18542	2940	2	,	,	,
18542	2940	3	cool	cool	UH
18542	2940	4	,	,	,
18542	2940	5	and	and	CC
18542	2940	6	skin	skin	NN
18542	2940	7	.	.	.
18542	2941	1	Put	put	VB
18542	2941	2	into	into	IN
18542	2941	3	a	a	DT
18542	2941	4	preserving	preserving	NN
18542	2941	5	-	-	HYPH
18542	2941	6	kettle	kettle	NN
18542	2941	7	[	[	-LRB-
18542	2941	8	Page	page	NN
18542	2941	9	290	290	CD
18542	2941	10	]	]	-RRB-
18542	2941	11	two	two	CD
18542	2941	12	quarts	quart	NNS
18542	2941	13	of	of	IN
18542	2941	14	vinegar	vinegar	NN
18542	2941	15	,	,	,
18542	2941	16	one	one	CD
18542	2941	17	cupful	cupful	NN
18542	2941	18	of	of	IN
18542	2941	19	boiling	boiling	NN
18542	2941	20	water	water	NN
18542	2941	21	,	,	,
18542	2941	22	four	four	CD
18542	2941	23	blades	blade	NNS
18542	2941	24	of	of	IN
18542	2941	25	mace	mace	NN
18542	2941	26	,	,	,
18542	2941	27	two	two	CD
18542	2941	28	tablespoonfuls	tablespoonful	NNS
18542	2941	29	of	of	IN
18542	2941	30	sugar	sugar	NN
18542	2941	31	,	,	,
18542	2941	32	a	a	DT
18542	2941	33	dozen	dozen	NN
18542	2941	34	cloves	clove	NNS
18542	2941	35	,	,	,
18542	2941	36	two	two	CD
18542	2941	37	tablespoonfuls	tablespoonful	NNS
18542	2941	38	of	of	IN
18542	2941	39	mustard	mustard	NN
18542	2941	40	seed	seed	NN
18542	2941	41	,	,	,
18542	2941	42	an	an	DT
18542	2941	43	onion	onion	NN
18542	2941	44	sliced	slice	VBD
18542	2941	45	,	,	,
18542	2941	46	a	a	DT
18542	2941	47	dozen	dozen	NN
18542	2941	48	pepper	pepper	NN
18542	2941	49	-	-	HYPH
18542	2941	50	corns	corn	NNS
18542	2941	51	,	,	,
18542	2941	52	one	one	CD
18542	2941	53	small	small	JJ
18542	2941	54	red	red	JJ
18542	2941	55	pepper	pepper	NN
18542	2941	56	,	,	,
18542	2941	57	two	two	CD
18542	2941	58	bay	bay	NN
18542	2941	59	-	-	HYPH
18542	2941	60	leaves	leave	NNS
18542	2941	61	,	,	,
18542	2941	62	and	and	CC
18542	2941	63	a	a	DT
18542	2941	64	teaspoonful	teaspoonful	NN
18542	2941	65	of	of	IN
18542	2941	66	celery	celery	JJ
18542	2941	67	seed	seed	NN
18542	2941	68	.	.	.
18542	2942	1	Bring	bring	VB
18542	2942	2	to	to	IN
18542	2942	3	the	the	DT
18542	2942	4	boil	boil	NN
18542	2942	5	,	,	,
18542	2942	6	put	put	VBN
18542	2942	7	in	in	IN
18542	2942	8	the	the	DT
18542	2942	9	fish	fish	NN
18542	2942	10	,	,	,
18542	2942	11	boil	boil	VB
18542	2942	12	up	up	RP
18542	2942	13	once	once	RB
18542	2942	14	and	and	CC
18542	2942	15	cool	cool	JJ
18542	2942	16	.	.	.
18542	2943	1	Let	let	VB
18542	2943	2	stand	stand	VB
18542	2943	3	for	for	IN
18542	2943	4	two	two	CD
18542	2943	5	or	or	CC
18542	2943	6	three	three	CD
18542	2943	7	days	day	NNS
18542	2943	8	before	before	IN
18542	2943	9	using	use	VBG
18542	2943	10	.	.	.
18542	2944	1	PICKLED	pickled	NN
18542	2944	2	SALMON	SALMON	NNP
18542	2944	3	--	--	:
18542	2944	4	III	III	NNP
18542	2944	5	Boil	Boil	NNP
18542	2944	6	large	large	JJ
18542	2944	7	pieces	piece	NNS
18542	2944	8	of	of	IN
18542	2944	9	salmon	salmon	NN
18542	2944	10	in	in	IN
18542	2944	11	salted	salt	VBN
18542	2944	12	and	and	CC
18542	2944	13	acidulated	acidulated	JJ
18542	2944	14	water	water	NN
18542	2944	15	,	,	,
18542	2944	16	drain	drain	VBP
18542	2944	17	,	,	,
18542	2944	18	and	and	CC
18542	2944	19	cool	cool	JJ
18542	2944	20	.	.	.
18542	2945	1	Add	add	VB
18542	2945	2	one	one	CD
18542	2945	3	quart	quart	NN
18542	2945	4	of	of	IN
18542	2945	5	the	the	DT
18542	2945	6	water	water	NN
18542	2945	7	in	in	IN
18542	2945	8	which	which	WDT
18542	2945	9	the	the	DT
18542	2945	10	fish	fish	NN
18542	2945	11	was	be	VBD
18542	2945	12	cooked	cook	VBN
18542	2945	13	,	,	,
18542	2945	14	two	two	CD
18542	2945	15	quarts	quart	NNS
18542	2945	16	of	of	IN
18542	2945	17	vinegar	vinegar	NN
18542	2945	18	,	,	,
18542	2945	19	a	a	DT
18542	2945	20	tablespoonful	tablespoonful	NN
18542	2945	21	of	of	IN
18542	2945	22	pepper	pepper	NN
18542	2945	23	-	-	HYPH
18542	2945	24	corns	corn	NNS
18542	2945	25	,	,	,
18542	2945	26	grated	grate	VBD
18542	2945	27	nutmeg	nutmeg	NNP
18542	2945	28	and	and	CC
18542	2945	29	a	a	DT
18542	2945	30	dozen	dozen	NN
18542	2945	31	blades	blade	NNS
18542	2945	32	of	of	IN
18542	2945	33	mace	mace	NN
18542	2945	34	.	.	.
18542	2946	1	Boil	boil	VB
18542	2946	2	for	for	IN
18542	2946	3	half	half	PDT
18542	2946	4	an	an	DT
18542	2946	5	hour	hour	NN
18542	2946	6	and	and	CC
18542	2946	7	cool	cool	JJ
18542	2946	8	.	.	.
18542	2947	1	Pour	pour	VB
18542	2947	2	over	over	IN
18542	2947	3	the	the	DT
18542	2947	4	salmon	salmon	NN
18542	2947	5	,	,	,
18542	2947	6	add	add	VB
18542	2947	7	a	a	DT
18542	2947	8	tablespoonful	tablespoonful	JJ
18542	2947	9	of	of	IN
18542	2947	10	olive	olive	NN
18542	2947	11	-	-	HYPH
18542	2947	12	oil	oil	NN
18542	2947	13	,	,	,
18542	2947	14	cover	cover	NN
18542	2947	15	,	,	,
18542	2947	16	and	and	CC
18542	2947	17	keep	keep	VB
18542	2947	18	in	in	RP
18542	2947	19	a	a	DT
18542	2947	20	cool	cool	JJ
18542	2947	21	place	place	NN
18542	2947	22	for	for	IN
18542	2947	23	two	two	CD
18542	2947	24	or	or	CC
18542	2947	25	three	three	CD
18542	2947	26	days	day	NNS
18542	2947	27	before	before	IN
18542	2947	28	using	use	VBG
18542	2947	29	.	.	.
18542	2948	1	SPICED	spiced	NN
18542	2948	2	SALMON	SALMON	NNP
18542	2948	3	Mix	mix	VBP
18542	2948	4	half	half	PDT
18542	2948	5	a	a	DT
18542	2948	6	cupful	cupful	NN
18542	2948	7	of	of	IN
18542	2948	8	vinegar	vinegar	NN
18542	2948	9	,	,	,
18542	2948	10	the	the	DT
18542	2948	11	juice	juice	NN
18542	2948	12	of	of	IN
18542	2948	13	half	half	PDT
18542	2948	14	a	a	DT
18542	2948	15	lemon	lemon	NN
18542	2948	16	,	,	,
18542	2948	17	two	two	CD
18542	2948	18	cloves	clove	NNS
18542	2948	19	,	,	,
18542	2948	20	a	a	DT
18542	2948	21	bay	bay	NN
18542	2948	22	-	-	HYPH
18542	2948	23	leaf	leaf	NN
18542	2948	24	,	,	,
18542	2948	25	an	an	DT
18542	2948	26	inch	inch	NN
18542	2948	27	of	of	IN
18542	2948	28	stick	stick	NNP
18542	2948	29	cinnamon	cinnamon	NNP
18542	2948	30	,	,	,
18542	2948	31	a	a	DT
18542	2948	32	teaspoonful	teaspoonful	NN
18542	2948	33	of	of	IN
18542	2948	34	salt	salt	NN
18542	2948	35	and	and	CC
18542	2948	36	a	a	DT
18542	2948	37	pinch	pinch	NN
18542	2948	38	of	of	IN
18542	2948	39	black	black	JJ
18542	2948	40	pepper	pepper	NN
18542	2948	41	.	.	.
18542	2949	1	Bring	bring	VB
18542	2949	2	to	to	IN
18542	2949	3	the	the	DT
18542	2949	4	boil	boil	NN
18542	2949	5	and	and	CC
18542	2949	6	pour	pour	VB
18542	2949	7	over	over	IN
18542	2949	8	salmon	salmon	NN
18542	2949	9	steaks	steak	NNS
18542	2949	10	which	which	WDT
18542	2949	11	have	have	VBP
18542	2949	12	been	be	VBN
18542	2949	13	boiled	boil	VBN
18542	2949	14	,	,	,
18542	2949	15	drained	drain	VBN
18542	2949	16	,	,	,
18542	2949	17	and	and	CC
18542	2949	18	cooled	cool	VBD
18542	2949	19	.	.	.
18542	2950	1	Let	let	VB
18542	2950	2	stand	stand	VB
18542	2950	3	for	for	IN
18542	2950	4	[	[	-LRB-
18542	2950	5	Page	Page	NNP
18542	2950	6	291	291	CD
18542	2950	7	]	]	-RRB-
18542	2950	8	two	two	CD
18542	2950	9	or	or	CC
18542	2950	10	three	three	CD
18542	2950	11	hours	hour	NNS
18542	2950	12	before	before	IN
18542	2950	13	serving	serve	VBG
18542	2950	14	.	.	.
18542	2951	1	SALMON	SALMON	NNP
18542	2951	2	SOUFFLÉ	SOUFFLÉ	NNP
18542	2951	3	Cook	cook	VB
18542	2951	4	together	together	RB
18542	2951	5	one	one	CD
18542	2951	6	tablespoonful	tablespoonful	JJ
18542	2951	7	each	each	DT
18542	2951	8	of	of	IN
18542	2951	9	butter	butter	NN
18542	2951	10	and	and	CC
18542	2951	11	flour	flour	NN
18542	2951	12	,	,	,
18542	2951	13	add	add	VB
18542	2951	14	one	one	CD
18542	2951	15	cupful	cupful	NN
18542	2951	16	of	of	IN
18542	2951	17	milk	milk	NN
18542	2951	18	,	,	,
18542	2951	19	and	and	CC
18542	2951	20	cook	cook	VB
18542	2951	21	until	until	IN
18542	2951	22	thick	thick	JJ
18542	2951	23	,	,	,
18542	2951	24	stirring	stir	VBG
18542	2951	25	constantly	constantly	RB
18542	2951	26	.	.	.
18542	2952	1	Add	add	VB
18542	2952	2	half	half	PDT
18542	2952	3	a	a	DT
18542	2952	4	cupful	cupful	NN
18542	2952	5	of	of	IN
18542	2952	6	stale	stale	JJ
18542	2952	7	bread	bread	NN
18542	2952	8	crumbs	crumb	NNS
18542	2952	9	,	,	,
18542	2952	10	a	a	DT
18542	2952	11	teaspoonful	teaspoonful	NN
18542	2952	12	of	of	IN
18542	2952	13	grated	grate	VBN
18542	2952	14	onion	onion	NN
18542	2952	15	,	,	,
18542	2952	16	a	a	DT
18542	2952	17	tablespoonful	tablespoonful	NN
18542	2952	18	of	of	IN
18542	2952	19	Worcestershire	Worcestershire	NNP
18542	2952	20	Sauce	Sauce	NNP
18542	2952	21	,	,	,
18542	2952	22	a	a	DT
18542	2952	23	teaspoonful	teaspoonful	NN
18542	2952	24	of	of	IN
18542	2952	25	minced	mince	VBN
18542	2952	26	parsley	parsley	NN
18542	2952	27	,	,	,
18542	2952	28	and	and	CC
18542	2952	29	the	the	DT
18542	2952	30	yolks	yolk	NNS
18542	2952	31	of	of	IN
18542	2952	32	three	three	CD
18542	2952	33	eggs	egg	NNS
18542	2952	34	,	,	,
18542	2952	35	well	well	RB
18542	2952	36	-	-	HYPH
18542	2952	37	beaten	beat	VBN
18542	2952	38	.	.	.
18542	2953	1	Add	add	VB
18542	2953	2	one	one	CD
18542	2953	3	cupful	cupful	NN
18542	2953	4	of	of	IN
18542	2953	5	flaked	flake	VBN
18542	2953	6	salmon	salmon	NN
18542	2953	7	,	,	,
18542	2953	8	mix	mix	VB
18542	2953	9	thoroughly	thoroughly	RB
18542	2953	10	,	,	,
18542	2953	11	and	and	CC
18542	2953	12	fold	fold	VB
18542	2953	13	in	in	IN
18542	2953	14	the	the	DT
18542	2953	15	salmon	salmon	NN
18542	2953	16	,	,	,
18542	2953	17	and	and	CC
18542	2953	18	bake	bake	VB
18542	2953	19	in	in	RP
18542	2953	20	a	a	DT
18542	2953	21	pan	pan	NN
18542	2953	22	of	of	IN
18542	2953	23	hot	hot	JJ
18542	2953	24	water	water	NN
18542	2953	25	in	in	IN
18542	2953	26	a	a	DT
18542	2953	27	moderate	moderate	JJ
18542	2953	28	oven	oven	NN
18542	2953	29	for	for	IN
18542	2953	30	forty	forty	CD
18542	2953	31	-	-	HYPH
18542	2953	32	five	five	CD
18542	2953	33	minutes	minute	NNS
18542	2953	34	.	.	.
18542	2954	1	Serve	serve	VB
18542	2954	2	with	with	IN
18542	2954	3	any	any	DT
18542	2954	4	preferred	preferred	JJ
18542	2954	5	sauce	sauce	NN
18542	2954	6	.	.	.
18542	2955	1	SALMON	SALMON	NNP
18542	2955	2	ON	on	IN
18542	2955	3	TOAST	TOAST	NNP
18542	2955	4	Reheat	Reheat	NNP
18542	2955	5	two	two	CD
18542	2955	6	cupfuls	cupful	NNS
18542	2955	7	of	of	IN
18542	2955	8	cold	cold	JJ
18542	2955	9	salmon	salmon	NN
18542	2955	10	steaks	steak	NNS
18542	2955	11	in	in	IN
18542	2955	12	a	a	DT
18542	2955	13	cupful	cupful	NN
18542	2955	14	of	of	IN
18542	2955	15	Drawn	Drawn	NNP
18542	2955	16	-	-	HYPH
18542	2955	17	Butter	Butter	NNP
18542	2955	18	Sauce	Sauce	NNP
18542	2955	19	,	,	,
18542	2955	20	seasoning	seasoning	NN
18542	2955	21	with	with	IN
18542	2955	22	salt	salt	NN
18542	2955	23	and	and	CC
18542	2955	24	red	red	JJ
18542	2955	25	pepper	pepper	NN
18542	2955	26	.	.	.
18542	2956	1	Take	take	VB
18542	2956	2	from	from	IN
18542	2956	3	the	the	DT
18542	2956	4	fire	fire	NN
18542	2956	5	and	and	CC
18542	2956	6	add	add	VB
18542	2956	7	one	one	CD
18542	2956	8	egg	egg	NN
18542	2956	9	beaten	beat	VBN
18542	2956	10	light	light	NN
18542	2956	11	with	with	IN
18542	2956	12	three	three	CD
18542	2956	13	tablespoonfuls	tablespoonful	NNS
18542	2956	14	of	of	IN
18542	2956	15	cream	cream	NN
18542	2956	16	.	.	.
18542	2957	1	Pour	pour	VB
18542	2957	2	over	over	IN
18542	2957	3	slices	slice	NNS
18542	2957	4	of	of	IN
18542	2957	5	fried	fry	VBN
18542	2957	6	bread	bread	NN
18542	2957	7	,	,	,
18542	2957	8	sprinkle	sprinkle	VB
18542	2957	9	with	with	IN
18542	2957	10	minced	mince	VBN
18542	2957	11	parsley	parsley	NNP
18542	2957	12	,	,	,
18542	2957	13	and	and	CC
18542	2957	14	serve	serve	VB
18542	2957	15	.	.	.
18542	2958	1	SALMON	SALMON	NNP
18542	2958	2	TIMBALES	timbales	NN
18542	2958	3	Flake	flake	VBP
18542	2958	4	a	a	DT
18542	2958	5	pound	pound	NN
18542	2958	6	of	of	IN
18542	2958	7	cooked	cooked	JJ
18542	2958	8	salmon	salmon	NN
18542	2958	9	and	and	CC
18542	2958	10	rub	rub	VB
18542	2958	11	to	to	IN
18542	2958	12	a	a	DT
18542	2958	13	paste	paste	NN
18542	2958	14	.	.	.
18542	2959	1	Season	season	NN
18542	2959	2	with	with	IN
18542	2959	3	salt	salt	NN
18542	2959	4	,	,	,
18542	2959	5	pepper	pepper	NN
18542	2959	6	,	,	,
18542	2959	7	and	and	CC
18542	2959	8	grated	grate	VBD
18542	2959	9	onion	onion	NN
18542	2959	10	,	,	,
18542	2959	11	add	add	VB
18542	2959	12	a	a	DT
18542	2959	13	tablespoonful	tablespoonful	NN
18542	2959	14	of	of	IN
18542	2959	15	chopped	chop	VBN
18542	2959	16	almonds	almond	NNS
18542	2959	17	and	and	CC
18542	2959	18	[	[	-LRB-
18542	2959	19	Page	page	NN
18542	2959	20	292	292	CD
18542	2959	21	]	]	-RRB-
18542	2959	22	the	the	DT
18542	2959	23	unbeaten	unbeaten	JJ
18542	2959	24	whites	white	NNS
18542	2959	25	of	of	IN
18542	2959	26	three	three	CD
18542	2959	27	eggs	egg	NNS
18542	2959	28	.	.	.
18542	2960	1	Mix	mix	VB
18542	2960	2	thoroughly	thoroughly	RB
18542	2960	3	and	and	CC
18542	2960	4	stir	stir	VB
18542	2960	5	in	in	IN
18542	2960	6	one	one	CD
18542	2960	7	cupful	cupful	NN
18542	2960	8	of	of	IN
18542	2960	9	cream	cream	NN
18542	2960	10	whipped	whip	VBN
18542	2960	11	solid	solid	RB
18542	2960	12	.	.	.
18542	2961	1	Put	put	VB
18542	2961	2	into	into	IN
18542	2961	3	small	small	JJ
18542	2961	4	buttered	butter	VBN
18542	2961	5	moulds	mould	NNS
18542	2961	6	,	,	,
18542	2961	7	set	set	VBN
18542	2961	8	into	into	IN
18542	2961	9	boiling	boiling	NN
18542	2961	10	water	water	NN
18542	2961	11	,	,	,
18542	2961	12	and	and	CC
18542	2961	13	bake	bake	VB
18542	2961	14	for	for	IN
18542	2961	15	twenty	twenty	CD
18542	2961	16	minutes	minute	NNS
18542	2961	17	.	.	.
18542	2962	1	Turn	turn	VB
18542	2962	2	out	out	RP
18542	2962	3	and	and	CC
18542	2962	4	serve	serve	VB
18542	2962	5	with	with	IN
18542	2962	6	Hollandaise	Hollandaise	NNP
18542	2962	7	Sauce	Sauce	NNP
18542	2962	8	.	.	.
18542	2963	1	SALMON	SALMON	NNP
18542	2963	2	TURBOT	TURBOT	NNP
18542	2963	3	--	--	:
18542	2963	4	I	-PRON-	PRP
18542	2963	5	Cook	cook	VBP
18542	2963	6	together	together	RB
18542	2963	7	two	two	CD
18542	2963	8	tablespoonfuls	tablespoonful	NNS
18542	2963	9	of	of	IN
18542	2963	10	butter	butter	NN
18542	2963	11	and	and	CC
18542	2963	12	three	three	CD
18542	2963	13	of	of	IN
18542	2963	14	flour	flour	NN
18542	2963	15	.	.	.
18542	2964	1	Add	add	VB
18542	2964	2	two	two	CD
18542	2964	3	cupfuls	cupful	NNS
18542	2964	4	of	of	IN
18542	2964	5	milk	milk	NN
18542	2964	6	and	and	CC
18542	2964	7	cook	cook	NN
18542	2964	8	until	until	IN
18542	2964	9	thick	thick	JJ
18542	2964	10	,	,	,
18542	2964	11	stirring	stir	VBG
18542	2964	12	constantly	constantly	RB
18542	2964	13	.	.	.
18542	2965	1	Take	take	VB
18542	2965	2	from	from	IN
18542	2965	3	the	the	DT
18542	2965	4	fire	fire	NN
18542	2965	5	,	,	,
18542	2965	6	add	add	VB
18542	2965	7	two	two	CD
18542	2965	8	eggs	egg	NNS
18542	2965	9	,	,	,
18542	2965	10	well	well	RB
18542	2965	11	beaten	beat	VBN
18542	2965	12	,	,	,
18542	2965	13	a	a	DT
18542	2965	14	teaspoonful	teaspoonful	NN
18542	2965	15	of	of	IN
18542	2965	16	minced	mince	VBN
18542	2965	17	parsley	parsley	NNP
18542	2965	18	and	and	CC
18542	2965	19	the	the	DT
18542	2965	20	juice	juice	NN
18542	2965	21	of	of	IN
18542	2965	22	half	half	PDT
18542	2965	23	a	a	DT
18542	2965	24	lemon	lemon	NN
18542	2965	25	.	.	.
18542	2966	1	Put	put	VB
18542	2966	2	into	into	IN
18542	2966	3	a	a	DT
18542	2966	4	baking	baking	NN
18542	2966	5	-	-	HYPH
18542	2966	6	pan	pan	NN
18542	2966	7	alternate	alternate	JJ
18542	2966	8	layers	layer	NNS
18542	2966	9	of	of	IN
18542	2966	10	the	the	DT
18542	2966	11	sauce	sauce	NN
18542	2966	12	and	and	CC
18542	2966	13	cold	cold	JJ
18542	2966	14	flaked	flake	VBN
18542	2966	15	salmon	salmon	NN
18542	2966	16	,	,	,
18542	2966	17	cover	cover	VB
18542	2966	18	with	with	IN
18542	2966	19	crumbs	crumb	NNS
18542	2966	20	,	,	,
18542	2966	21	dot	dot	VBP
18542	2966	22	with	with	IN
18542	2966	23	butter	butter	NN
18542	2966	24	,	,	,
18542	2966	25	and	and	CC
18542	2966	26	brown	brown	NNP
18542	2966	27	in	in	IN
18542	2966	28	the	the	DT
18542	2966	29	oven	oven	NN
18542	2966	30	.	.	.
18542	2967	1	SALMON	SALMON	NNP
18542	2967	2	TURBOT	TURBOT	NNP
18542	2967	3	--	--	:
18542	2967	4	II	II	NNP
18542	2967	5	Cook	Cook	NNP
18542	2967	6	together	together	RB
18542	2967	7	one	one	CD
18542	2967	8	tablespoonful	tablespoonful	JJ
18542	2967	9	each	each	DT
18542	2967	10	of	of	IN
18542	2967	11	butter	butter	NN
18542	2967	12	and	and	CC
18542	2967	13	flour	flour	NN
18542	2967	14	,	,	,
18542	2967	15	add	add	VB
18542	2967	16	two	two	CD
18542	2967	17	cupfuls	cupful	NNS
18542	2967	18	of	of	IN
18542	2967	19	milk	milk	NN
18542	2967	20	and	and	CC
18542	2967	21	cook	cook	NN
18542	2967	22	until	until	IN
18542	2967	23	thick	thick	JJ
18542	2967	24	,	,	,
18542	2967	25	stirring	stir	VBG
18542	2967	26	constantly	constantly	RB
18542	2967	27	.	.	.
18542	2968	1	Take	take	VB
18542	2968	2	from	from	IN
18542	2968	3	the	the	DT
18542	2968	4	fire	fire	NN
18542	2968	5	,	,	,
18542	2968	6	add	add	VB
18542	2968	7	two	two	CD
18542	2968	8	tablespoonfuls	tablespoonful	NNS
18542	2968	9	of	of	IN
18542	2968	10	butter	butter	NN
18542	2968	11	,	,	,
18542	2968	12	and	and	CC
18542	2968	13	salt	salt	NN
18542	2968	14	and	and	CC
18542	2968	15	pepper	pepper	NN
18542	2968	16	to	to	IN
18542	2968	17	season	season	NN
18542	2968	18	.	.	.
18542	2969	1	Put	put	VB
18542	2969	2	a	a	DT
18542	2969	3	layer	layer	NN
18542	2969	4	of	of	IN
18542	2969	5	flaked	flake	VBN
18542	2969	6	salmon	salmon	NN
18542	2969	7	into	into	IN
18542	2969	8	a	a	DT
18542	2969	9	buttered	butter	VBN
18542	2969	10	baking	baking	NN
18542	2969	11	-	-	HYPH
18542	2969	12	dish	dish	NNP
18542	2969	13	,	,	,
18542	2969	14	spread	spread	VBN
18542	2969	15	with	with	IN
18542	2969	16	the	the	DT
18542	2969	17	sauce	sauce	NN
18542	2969	18	,	,	,
18542	2969	19	and	and	CC
18542	2969	20	repeat	repeat	VB
18542	2969	21	until	until	IN
18542	2969	22	the	the	DT
18542	2969	23	dish	dish	NN
18542	2969	24	is	be	VBZ
18542	2969	25	full	full	JJ
18542	2969	26	,	,	,
18542	2969	27	having	have	VBG
18542	2969	28	crumbs	crumb	NNS
18542	2969	29	and	and	CC
18542	2969	30	butter	butter	NN
18542	2969	31	on	on	IN
18542	2969	32	top	top	NN
18542	2969	33	.	.	.
18542	2970	1	Bake	bake	VB
18542	2970	2	for	for	IN
18542	2970	3	half	half	PDT
18542	2970	4	an	an	DT
18542	2970	5	hour	hour	NN
18542	2970	6	.	.	.
18542	2971	1	[	[	-LRB-
18542	2971	2	Page	page	NN
18542	2971	3	293	293	CD
18542	2971	4	]	]	-RRB-
18542	2971	5	SALMON	SALMON	NNP
18542	2971	6	BOX	BOX	NNP
18542	2971	7	Line	Line	NNP
18542	2971	8	a	a	DT
18542	2971	9	square	square	JJ
18542	2971	10	tin	tin	NN
18542	2971	11	mould	mould	NN
18542	2971	12	with	with	IN
18542	2971	13	hot	hot	JJ
18542	2971	14	boiled	boil	VBN
18542	2971	15	rice	rice	NN
18542	2971	16	,	,	,
18542	2971	17	fill	fill	VB
18542	2971	18	the	the	DT
18542	2971	19	centre	centre	NN
18542	2971	20	with	with	IN
18542	2971	21	cold	cold	JJ
18542	2971	22	boiled	boil	VBN
18542	2971	23	salmon	salmon	NN
18542	2971	24	flaked	flake	VBN
18542	2971	25	and	and	CC
18542	2971	26	seasoned	season	VBN
18542	2971	27	with	with	IN
18542	2971	28	salt	salt	NN
18542	2971	29	,	,	,
18542	2971	30	pepper	pepper	NN
18542	2971	31	,	,	,
18542	2971	32	and	and	CC
18542	2971	33	grated	grate	VBD
18542	2971	34	nutmeg	nutmeg	NNP
18542	2971	35	.	.	.
18542	2972	1	Cover	cover	VB
18542	2972	2	with	with	IN
18542	2972	3	rice	rice	NN
18542	2972	4	,	,	,
18542	2972	5	steam	steam	NN
18542	2972	6	for	for	IN
18542	2972	7	an	an	DT
18542	2972	8	hour	hour	NN
18542	2972	9	,	,	,
18542	2972	10	turn	turn	VB
18542	2972	11	out	out	RP
18542	2972	12	on	on	IN
18542	2972	13	a	a	DT
18542	2972	14	platter	platter	NN
18542	2972	15	,	,	,
18542	2972	16	and	and	CC
18542	2972	17	serve	serve	VB
18542	2972	18	with	with	IN
18542	2972	19	Egg	Egg	NNP
18542	2972	20	Sauce	Sauce	NNP
18542	2972	21	.	.	.
18542	2973	1	SALMON	SALMON	NNP
18542	2973	2	WITH	with	IN
18542	2973	3	CUCUMBER	CUCUMBER	NNP
18542	2973	4	SAUCE	SAUCE	VBD
18542	2973	5	Put	put	VBP
18542	2973	6	a	a	DT
18542	2973	7	large	large	JJ
18542	2973	8	cut	cut	NN
18542	2973	9	of	of	IN
18542	2973	10	salmon	salmon	NN
18542	2973	11	into	into	IN
18542	2973	12	a	a	DT
18542	2973	13	buttered	butter	VBN
18542	2973	14	saucepan	saucepan	NN
18542	2973	15	with	with	IN
18542	2973	16	salt	salt	NN
18542	2973	17	,	,	,
18542	2973	18	pepper	pepper	NN
18542	2973	19	,	,	,
18542	2973	20	a	a	DT
18542	2973	21	bunch	bunch	NN
18542	2973	22	of	of	IN
18542	2973	23	parsley	parsley	NN
18542	2973	24	,	,	,
18542	2973	25	a	a	DT
18542	2973	26	chopped	chop	VBN
18542	2973	27	onion	onion	NN
18542	2973	28	,	,	,
18542	2973	29	and	and	CC
18542	2973	30	sweet	sweet	JJ
18542	2973	31	herbs	herb	NNS
18542	2973	32	.	.	.
18542	2974	1	Add	add	VB
18542	2974	2	half	half	PDT
18542	2974	3	a	a	DT
18542	2974	4	cupful	cupful	NN
18542	2974	5	of	of	IN
18542	2974	6	white	white	JJ
18542	2974	7	wine	wine	NN
18542	2974	8	and	and	CC
18542	2974	9	enough	enough	JJ
18542	2974	10	stock	stock	NN
18542	2974	11	to	to	TO
18542	2974	12	cover	cover	VB
18542	2974	13	.	.	.
18542	2975	1	Simmer	simmer	NN
18542	2975	2	until	until	IN
18542	2975	3	the	the	DT
18542	2975	4	fish	fish	NN
18542	2975	5	is	be	VBZ
18542	2975	6	done	do	VBN
18542	2975	7	and	and	CC
18542	2975	8	drain	drain	VB
18542	2975	9	carefully	carefully	RB
18542	2975	10	.	.	.
18542	2976	1	Strain	strain	VB
18542	2976	2	the	the	DT
18542	2976	3	liquid	liquid	NN
18542	2976	4	and	and	CC
18542	2976	5	thicken	thicken	NN
18542	2976	6	with	with	IN
18542	2976	7	flour	flour	NN
18542	2976	8	cooked	cook	VBN
18542	2976	9	in	in	IN
18542	2976	10	butter	butter	NN
18542	2976	11	.	.	.
18542	2977	1	Peel	peel	VB
18542	2977	2	and	and	CC
18542	2977	3	slice	slice	VB
18542	2977	4	three	three	CD
18542	2977	5	small	small	JJ
18542	2977	6	cucumbers	cucumber	NNS
18542	2977	7	,	,	,
18542	2977	8	parboil	parboil	NNP
18542	2977	9	in	in	IN
18542	2977	10	salted	salt	VBN
18542	2977	11	water	water	NN
18542	2977	12	,	,	,
18542	2977	13	drain	drain	VBP
18542	2977	14	,	,	,
18542	2977	15	and	and	CC
18542	2977	16	fry	fry	VB
18542	2977	17	in	in	IN
18542	2977	18	butter	butter	NN
18542	2977	19	with	with	IN
18542	2977	20	a	a	DT
18542	2977	21	little	little	JJ
18542	2977	22	sugar	sugar	NN
18542	2977	23	.	.	.
18542	2978	1	Add	add	VB
18542	2978	2	to	to	IN
18542	2978	3	the	the	DT
18542	2978	4	sauce	sauce	NN
18542	2978	5	with	with	IN
18542	2978	6	a	a	DT
18542	2978	7	tablespoonful	tablespoonful	NN
18542	2978	8	of	of	IN
18542	2978	9	butter	butter	NN
18542	2978	10	and	and	CC
18542	2978	11	the	the	DT
18542	2978	12	juice	juice	NN
18542	2978	13	of	of	IN
18542	2978	14	a	a	DT
18542	2978	15	lemon	lemon	NN
18542	2978	16	.	.	.
18542	2979	1	Pour	pour	VB
18542	2979	2	over	over	IN
18542	2979	3	the	the	DT
18542	2979	4	fish	fish	NN
18542	2979	5	and	and	CC
18542	2979	6	serve	serve	VB
18542	2979	7	.	.	.
18542	2980	1	SALMON	SALMON	NNP
18542	2980	2	CROQUETTES	croquette	NNS
18542	2980	3	--	--	:
18542	2980	4	I	-PRON-	PRP
18542	2980	5	Cook	cook	VBP
18542	2980	6	together	together	RB
18542	2980	7	one	one	CD
18542	2980	8	tablespoonful	tablespoonful	NN
18542	2980	9	of	of	IN
18542	2980	10	butter	butter	NN
18542	2980	11	and	and	CC
18542	2980	12	two	two	CD
18542	2980	13	tablespoonfuls	tablespoonful	NNS
18542	2980	14	of	of	IN
18542	2980	15	flour	flour	NN
18542	2980	16	,	,	,
18542	2980	17	add	add	VB
18542	2980	18	one	one	CD
18542	2980	19	cupful	cupful	NN
18542	2980	20	of	of	IN
18542	2980	21	cream	cream	NN
18542	2980	22	,	,	,
18542	2980	23	and	and	CC
18542	2980	24	cook	cook	VB
18542	2980	25	until	until	IN
18542	2980	26	thick	thick	JJ
18542	2980	27	,	,	,
18542	2980	28	stirring	stir	VBG
18542	2980	29	constantly	constantly	RB
18542	2980	30	.	.	.
18542	2981	1	Take	take	VB
18542	2981	2	from	from	IN
18542	2981	3	the	the	DT
18542	2981	4	fire	fire	NN
18542	2981	5	,	,	,
18542	2981	6	add	add	VB
18542	2981	7	one	one	CD
18542	2981	8	egg	egg	NN
18542	2981	9	well	well	UH
18542	2981	10	beaten	beat	VBN
18542	2981	11	,	,	,
18542	2981	12	and	and	CC
18542	2981	13	one	one	CD
18542	2981	14	pound	pound	NN
18542	2981	15	of	of	IN
18542	2981	16	cold	cold	JJ
18542	2981	17	cooked	cook	VBN
18542	2981	18	salmon	salmon	NN
18542	2981	19	flaked	flake	VBN
18542	2981	20	.	.	.
18542	2982	1	Let	let	VB
18542	2982	2	cool	cool	JJ
18542	2982	3	,	,	,
18542	2982	4	shape	shape	VB
18542	2982	5	into	into	IN
18542	2982	6	croquettes	croquette	NNS
18542	2982	7	,	,	,
18542	2982	8	[	[	-LRB-
18542	2982	9	Page	page	NN
18542	2982	10	294	294	CD
18542	2982	11	]	]	-RRB-
18542	2982	12	dip	dip	NN
18542	2982	13	into	into	IN
18542	2982	14	egg	egg	NN
18542	2982	15	and	and	CC
18542	2982	16	crumbs	crumb	NNS
18542	2982	17	,	,	,
18542	2982	18	and	and	CC
18542	2982	19	fry	fry	VB
18542	2982	20	in	in	IN
18542	2982	21	deep	deep	JJ
18542	2982	22	fat	fat	NN
18542	2982	23	.	.	.
18542	2983	1	Serve	serve	VB
18542	2983	2	with	with	IN
18542	2983	3	any	any	DT
18542	2983	4	preferred	preferred	JJ
18542	2983	5	sauce	sauce	NN
18542	2983	6	.	.	.
18542	2984	1	SALMON	SALMON	NNP
18542	2984	2	CROQUETTES	croquette	NNS
18542	2984	3	--	--	:
18542	2984	4	II	II	NNP
18542	2984	5	Cook	Cook	NNP
18542	2984	6	together	together	RB
18542	2984	7	one	one	CD
18542	2984	8	tablespoonful	tablespoonful	NN
18542	2984	9	of	of	IN
18542	2984	10	butter	butter	NN
18542	2984	11	and	and	CC
18542	2984	12	three	three	CD
18542	2984	13	tablespoonfuls	tablespoonful	NNS
18542	2984	14	of	of	IN
18542	2984	15	flour	flour	NN
18542	2984	16	.	.	.
18542	2985	1	Add	add	VB
18542	2985	2	one	one	CD
18542	2985	3	cupful	cupful	NN
18542	2985	4	of	of	IN
18542	2985	5	cream	cream	NN
18542	2985	6	,	,	,
18542	2985	7	and	and	CC
18542	2985	8	cook	cook	VB
18542	2985	9	until	until	IN
18542	2985	10	thick	thick	JJ
18542	2985	11	,	,	,
18542	2985	12	stirring	stir	VBG
18542	2985	13	constantly	constantly	RB
18542	2985	14	.	.	.
18542	2986	1	Season	season	NN
18542	2986	2	with	with	IN
18542	2986	3	salt	salt	NN
18542	2986	4	,	,	,
18542	2986	5	red	red	JJ
18542	2986	6	pepper	pepper	NN
18542	2986	7	,	,	,
18542	2986	8	and	and	CC
18542	2986	9	minced	mince	VBD
18542	2986	10	parsley	parsley	NNP
18542	2986	11	,	,	,
18542	2986	12	take	take	VB
18542	2986	13	from	from	IN
18542	2986	14	the	the	DT
18542	2986	15	fire	fire	NN
18542	2986	16	,	,	,
18542	2986	17	add	add	VB
18542	2986	18	the	the	DT
18542	2986	19	juice	juice	NN
18542	2986	20	of	of	IN
18542	2986	21	a	a	DT
18542	2986	22	lemon	lemon	NN
18542	2986	23	and	and	CC
18542	2986	24	a	a	DT
18542	2986	25	can	can	NN
18542	2986	26	of	of	IN
18542	2986	27	flaked	flake	VBN
18542	2986	28	salmon	salmon	NN
18542	2986	29	.	.	.
18542	2987	1	Mix	mix	VB
18542	2987	2	thoroughly	thoroughly	RB
18542	2987	3	and	and	CC
18542	2987	4	cool	cool	VB
18542	2987	5	.	.	.
18542	2988	1	Shape	shape	VB
18542	2988	2	into	into	IN
18542	2988	3	croquettes	croquette	NNS
18542	2988	4	,	,	,
18542	2988	5	dip	dip	NN
18542	2988	6	in	in	IN
18542	2988	7	egg	egg	NN
18542	2988	8	and	and	CC
18542	2988	9	crumbs	crumb	VBZ
18542	2988	10	,	,	,
18542	2988	11	and	and	CC
18542	2988	12	fry	fry	VB
18542	2988	13	in	in	IN
18542	2988	14	deep	deep	JJ
18542	2988	15	fat	fat	NN
18542	2988	16	.	.	.
18542	2989	1	SALMON	SALMON	NNP
18542	2989	2	CROQUETTES	croquette	NNS
18542	2989	3	--	--	:
18542	2989	4	III	III	NNP
18542	2989	5	Cook	Cook	NNP
18542	2989	6	together	together	RB
18542	2989	7	one	one	CD
18542	2989	8	tablespoonful	tablespoonful	NN
18542	2989	9	of	of	IN
18542	2989	10	flour	flour	NN
18542	2989	11	and	and	CC
18542	2989	12	two	two	CD
18542	2989	13	of	of	IN
18542	2989	14	butter	butter	NN
18542	2989	15	,	,	,
18542	2989	16	add	add	VB
18542	2989	17	a	a	DT
18542	2989	18	cupful	cupful	NN
18542	2989	19	of	of	IN
18542	2989	20	cream	cream	NN
18542	2989	21	or	or	CC
18542	2989	22	milk	milk	NN
18542	2989	23	,	,	,
18542	2989	24	and	and	CC
18542	2989	25	cook	cook	VB
18542	2989	26	until	until	IN
18542	2989	27	thick	thick	JJ
18542	2989	28	,	,	,
18542	2989	29	stirring	stir	VBG
18542	2989	30	constantly	constantly	RB
18542	2989	31	.	.	.
18542	2990	1	Take	take	VB
18542	2990	2	from	from	IN
18542	2990	3	the	the	DT
18542	2990	4	fire	fire	NN
18542	2990	5	,	,	,
18542	2990	6	add	add	VB
18542	2990	7	an	an	DT
18542	2990	8	egg	egg	NN
18542	2990	9	well	well	UH
18542	2990	10	beaten	beat	VBN
18542	2990	11	,	,	,
18542	2990	12	half	half	PDT
18542	2990	13	a	a	DT
18542	2990	14	cupful	cupful	NN
18542	2990	15	of	of	IN
18542	2990	16	crumbs	crumb	NNS
18542	2990	17	,	,	,
18542	2990	18	a	a	DT
18542	2990	19	small	small	JJ
18542	2990	20	can	can	NN
18542	2990	21	of	of	IN
18542	2990	22	flaked	flake	VBN
18542	2990	23	salmon	salmon	NN
18542	2990	24	,	,	,
18542	2990	25	and	and	CC
18542	2990	26	salt	salt	NN
18542	2990	27	,	,	,
18542	2990	28	red	red	JJ
18542	2990	29	pepper	pepper	NN
18542	2990	30	,	,	,
18542	2990	31	and	and	CC
18542	2990	32	powdered	powder	VBN
18542	2990	33	mace	mace	NN
18542	2990	34	to	to	IN
18542	2990	35	season	season	NN
18542	2990	36	.	.	.
18542	2991	1	Mix	mix	VB
18542	2991	2	thoroughly	thoroughly	RB
18542	2991	3	,	,	,
18542	2991	4	cool	cool	UH
18542	2991	5	,	,	,
18542	2991	6	shape	shape	NN
18542	2991	7	into	into	IN
18542	2991	8	croquettes	croquette	NNS
18542	2991	9	,	,	,
18542	2991	10	dip	dip	VB
18542	2991	11	into	into	IN
18542	2991	12	egg	egg	NN
18542	2991	13	and	and	CC
18542	2991	14	crumbs	crumb	NNS
18542	2991	15	,	,	,
18542	2991	16	and	and	CC
18542	2991	17	fry	fry	VB
18542	2991	18	in	in	IN
18542	2991	19	deep	deep	JJ
18542	2991	20	fat	fat	NN
18542	2991	21	.	.	.
18542	2992	1	SALMON	SALMON	NNP
18542	2992	2	CROQUETTES	croquette	NNS
18542	2992	3	--	--	:
18542	2992	4	IV	IV	NNP
18542	2992	5	Cook	Cook	NNP
18542	2992	6	together	together	RB
18542	2992	7	two	two	CD
18542	2992	8	tablespoonfuls	tablespoonful	NNS
18542	2992	9	each	each	DT
18542	2992	10	of	of	IN
18542	2992	11	[	[	-LRB-
18542	2992	12	Page	page	NN
18542	2992	13	295	295	CD
18542	2992	14	]	]	-RRB-
18542	2992	15	butter	butter	NN
18542	2992	16	and	and	CC
18542	2992	17	flour	flour	NN
18542	2992	18	and	and	CC
18542	2992	19	add	add	VB
18542	2992	20	one	one	CD
18542	2992	21	cupful	cupful	NN
18542	2992	22	of	of	IN
18542	2992	23	cream	cream	NN
18542	2992	24	in	in	IN
18542	2992	25	which	which	WDT
18542	2992	26	the	the	DT
18542	2992	27	yolks	yolk	NNS
18542	2992	28	of	of	IN
18542	2992	29	two	two	CD
18542	2992	30	eggs	egg	NNS
18542	2992	31	have	have	VBP
18542	2992	32	been	be	VBN
18542	2992	33	beaten	beat	VBN
18542	2992	34	.	.	.
18542	2993	1	Cook	cook	VB
18542	2993	2	until	until	IN
18542	2993	3	very	very	RB
18542	2993	4	thick	thick	JJ
18542	2993	5	,	,	,
18542	2993	6	stirring	stir	VBG
18542	2993	7	constantly	constantly	RB
18542	2993	8	.	.	.
18542	2994	1	Take	take	VB
18542	2994	2	from	from	IN
18542	2994	3	the	the	DT
18542	2994	4	fire	fire	NN
18542	2994	5	,	,	,
18542	2994	6	add	add	VB
18542	2994	7	a	a	DT
18542	2994	8	pound	pound	NN
18542	2994	9	can	can	MD
18542	2994	10	of	of	IN
18542	2994	11	salmon	salmon	NN
18542	2994	12	,	,	,
18542	2994	13	flaked	flake	VBN
18542	2994	14	,	,	,
18542	2994	15	salt	salt	NN
18542	2994	16	and	and	CC
18542	2994	17	pepper	pepper	NN
18542	2994	18	to	to	IN
18542	2994	19	season	season	NN
18542	2994	20	,	,	,
18542	2994	21	and	and	CC
18542	2994	22	a	a	DT
18542	2994	23	teaspoonful	teaspoonful	NN
18542	2994	24	of	of	IN
18542	2994	25	minced	mince	VBN
18542	2994	26	parsley	parsley	NN
18542	2994	27	.	.	.
18542	2995	1	Stir	stir	VB
18542	2995	2	in	in	IN
18542	2995	3	the	the	DT
18542	2995	4	beaten	beat	VBN
18542	2995	5	whites	white	NNS
18542	2995	6	of	of	IN
18542	2995	7	the	the	DT
18542	2995	8	eggs	egg	NNS
18542	2995	9	and	and	CC
18542	2995	10	cool	cool	JJ
18542	2995	11	.	.	.
18542	2996	1	Shape	shape	VB
18542	2996	2	into	into	IN
18542	2996	3	croquettes	croquette	NNS
18542	2996	4	,	,	,
18542	2996	5	dip	dip	NN
18542	2996	6	in	in	IN
18542	2996	7	egg	egg	NN
18542	2996	8	and	and	CC
18542	2996	9	crumbs	crumb	NNS
18542	2996	10	,	,	,
18542	2996	11	fry	fry	VB
18542	2996	12	in	in	IN
18542	2996	13	deep	deep	JJ
18542	2996	14	fat	fat	NN
18542	2996	15	,	,	,
18542	2996	16	and	and	CC
18542	2996	17	serve	serve	VB
18542	2996	18	with	with	IN
18542	2996	19	Tomato	Tomato	NNP
18542	2996	20	Sauce	Sauce	NNP
18542	2996	21	.	.	.
18542	2997	1	SALMON	SALMON	NNP
18542	2997	2	CROQUETTES	croquette	NNS
18542	2997	3	--	--	:
18542	2997	4	V	V	NNP
18542	2997	5	Cook	Cook	NNP
18542	2997	6	together	together	RB
18542	2997	7	two	two	CD
18542	2997	8	tablespoonfuls	tablespoonful	NNS
18542	2997	9	of	of	IN
18542	2997	10	butter	butter	NN
18542	2997	11	and	and	CC
18542	2997	12	one	one	CD
18542	2997	13	of	of	IN
18542	2997	14	flour	flour	NN
18542	2997	15	.	.	.
18542	2998	1	Add	add	VB
18542	2998	2	one	one	CD
18542	2998	3	cupful	cupful	NN
18542	2998	4	of	of	IN
18542	2998	5	milk	milk	NN
18542	2998	6	and	and	CC
18542	2998	7	cook	cook	NN
18542	2998	8	until	until	IN
18542	2998	9	thick	thick	JJ
18542	2998	10	,	,	,
18542	2998	11	stirring	stir	VBG
18542	2998	12	constantly	constantly	RB
18542	2998	13	.	.	.
18542	2999	1	Add	add	VB
18542	2999	2	a	a	DT
18542	2999	3	small	small	JJ
18542	2999	4	can	can	NN
18542	2999	5	of	of	IN
18542	2999	6	flaked	flake	VBN
18542	2999	7	salmon	salmon	NN
18542	2999	8	,	,	,
18542	2999	9	pepper	pepper	NN
18542	2999	10	and	and	CC
18542	2999	11	salt	salt	NN
18542	2999	12	to	to	IN
18542	2999	13	season	season	NN
18542	2999	14	,	,	,
18542	2999	15	and	and	CC
18542	2999	16	three	three	CD
18542	2999	17	eggs	egg	NNS
18542	2999	18	well	well	RB
18542	2999	19	beaten	beat	VBN
18542	2999	20	.	.	.
18542	3000	1	Reheat	reheat	VB
18542	3000	2	,	,	,
18542	3000	3	but	but	CC
18542	3000	4	do	do	VBP
18542	3000	5	not	not	RB
18542	3000	6	boil	boil	VB
18542	3000	7	.	.	.
18542	3001	1	When	when	WRB
18542	3001	2	it	-PRON-	PRP
18542	3001	3	thickens	thicken	VBZ
18542	3001	4	,	,	,
18542	3001	5	take	take	VBP
18542	3001	6	from	from	IN
18542	3001	7	the	the	DT
18542	3001	8	fire	fire	NN
18542	3001	9	,	,	,
18542	3001	10	and	and	CC
18542	3001	11	cool	cool	JJ
18542	3001	12	.	.	.
18542	3002	1	When	when	WRB
18542	3002	2	cold	cold	JJ
18542	3002	3	,	,	,
18542	3002	4	shape	shape	VBP
18542	3002	5	into	into	IN
18542	3002	6	croquettes	croquette	NNS
18542	3002	7	,	,	,
18542	3002	8	dip	dip	NN
18542	3002	9	in	in	IN
18542	3002	10	egg	egg	NN
18542	3002	11	and	and	CC
18542	3002	12	crumbs	crumb	VBZ
18542	3002	13	,	,	,
18542	3002	14	and	and	CC
18542	3002	15	fry	fry	VB
18542	3002	16	in	in	IN
18542	3002	17	deep	deep	JJ
18542	3002	18	fat	fat	NN
18542	3002	19	.	.	.
18542	3003	1	SALMON	SALMON	NNP
18542	3003	2	CROQUETTES	croquette	NNS
18542	3003	3	--	--	:
18542	3003	4	VI	VI	NNP
18542	3003	5	Cook	Cook	NNP
18542	3003	6	together	together	RB
18542	3003	7	one	one	CD
18542	3003	8	tablespoonful	tablespoonful	NN
18542	3003	9	of	of	IN
18542	3003	10	butter	butter	NN
18542	3003	11	and	and	CC
18542	3003	12	two	two	CD
18542	3003	13	of	of	IN
18542	3003	14	flour	flour	NN
18542	3003	15	.	.	.
18542	3004	1	Add	add	VB
18542	3004	2	one	one	CD
18542	3004	3	cupful	cupful	NN
18542	3004	4	of	of	IN
18542	3004	5	milk	milk	NN
18542	3004	6	and	and	CC
18542	3004	7	cook	cook	NN
18542	3004	8	until	until	IN
18542	3004	9	very	very	RB
18542	3004	10	thick	thick	JJ
18542	3004	11	,	,	,
18542	3004	12	stirring	stir	VBG
18542	3004	13	constantly	constantly	RB
18542	3004	14	.	.	.
18542	3005	1	Season	season	NN
18542	3005	2	with	with	IN
18542	3005	3	salt	salt	NN
18542	3005	4	,	,	,
18542	3005	5	pepper	pepper	NN
18542	3005	6	,	,	,
18542	3005	7	and	and	CC
18542	3005	8	celery	celery	NN
18542	3005	9	salt	salt	NN
18542	3005	10	.	.	.
18542	3006	1	Add	add	VB
18542	3006	2	two	two	CD
18542	3006	3	cupfuls	cupful	NNS
18542	3006	4	of	of	IN
18542	3006	5	canned	can	VBN
18542	3006	6	salmon	salmon	NN
18542	3006	7	freed	free	VBN
18542	3006	8	from	from	IN
18542	3006	9	skin	skin	NN
18542	3006	10	,	,	,
18542	3006	11	fat	fat	NN
18542	3006	12	,	,	,
18542	3006	13	and	and	CC
18542	3006	14	bone	bone	NN
18542	3006	15	and	and	CC
18542	3006	16	chopped	chop	VBD
18542	3006	17	fine	fine	JJ
18542	3006	18	.	.	.
18542	3007	1	Mix	mix	VB
18542	3007	2	thoroughly	thoroughly	RB
18542	3007	3	and	and	CC
18542	3007	4	spread	spread	VB
18542	3007	5	on	on	IN
18542	3007	6	a	a	DT
18542	3007	7	platter	platter	NN
18542	3007	8	to	to	TO
18542	3007	9	cool	cool	JJ
18542	3007	10	.	.	.
18542	3008	1	Shape	shape	VB
18542	3008	2	into	into	IN
18542	3008	3	croquettes	croquette	NNS
18542	3008	4	,	,	,
18542	3008	5	dip	dip	NN
18542	3008	6	in	in	IN
18542	3008	7	crumbs	crumb	NNS
18542	3008	8	,	,	,
18542	3008	9	[	[	-LRB-
18542	3008	10	Page	page	NN
18542	3008	11	296	296	CD
18542	3008	12	]	]	-RRB-
18542	3008	13	then	then	RB
18542	3008	14	in	in	IN
18542	3008	15	beaten	beat	VBN
18542	3008	16	egg	egg	NN
18542	3008	17	,	,	,
18542	3008	18	then	then	RB
18542	3008	19	in	in	IN
18542	3008	20	crumbs	crumb	NNS
18542	3008	21	,	,	,
18542	3008	22	and	and	CC
18542	3008	23	fry	fry	VB
18542	3008	24	in	in	IN
18542	3008	25	deep	deep	JJ
18542	3008	26	fat	fat	NN
18542	3008	27	.	.	.
18542	3009	1	Serve	serve	VB
18542	3009	2	with	with	IN
18542	3009	3	green	green	JJ
18542	3009	4	peas	pea	NNS
18542	3009	5	.	.	.
18542	3010	1	SWEDISH	swedish	JJ
18542	3010	2	SALMON	salmon	NN
18542	3010	3	CROQUETTES	croquette	NNS
18542	3010	4	Cook	Cook	NNP
18542	3010	5	one	one	CD
18542	3010	6	cupful	cupful	NN
18542	3010	7	of	of	IN
18542	3010	8	white	white	JJ
18542	3010	9	stock	stock	NN
18542	3010	10	with	with	IN
18542	3010	11	a	a	DT
18542	3010	12	tablespoonful	tablespoonful	NN
18542	3010	13	of	of	IN
18542	3010	14	butter	butter	NN
18542	3010	15	,	,	,
18542	3010	16	the	the	DT
18542	3010	17	yolks	yolk	NNS
18542	3010	18	of	of	IN
18542	3010	19	two	two	CD
18542	3010	20	eggs	egg	NNS
18542	3010	21	,	,	,
18542	3010	22	and	and	CC
18542	3010	23	parsley	parsley	NN
18542	3010	24	,	,	,
18542	3010	25	pepper	pepper	NN
18542	3010	26	and	and	CC
18542	3010	27	salt	salt	NN
18542	3010	28	,	,	,
18542	3010	29	and	and	CC
18542	3010	30	grated	grate	VBD
18542	3010	31	onion	onion	NN
18542	3010	32	to	to	IN
18542	3010	33	season	season	NN
18542	3010	34	.	.	.
18542	3011	1	Add	add	VB
18542	3011	2	a	a	DT
18542	3011	3	can	can	NN
18542	3011	4	of	of	IN
18542	3011	5	flaked	flake	VBN
18542	3011	6	salmon	salmon	NN
18542	3011	7	and	and	CC
18542	3011	8	cook	cook	NN
18542	3011	9	until	until	IN
18542	3011	10	thick	thick	JJ
18542	3011	11	,	,	,
18542	3011	12	stirring	stir	VBG
18542	3011	13	constantly	constantly	RB
18542	3011	14	.	.	.
18542	3012	1	Cool	cool	UH
18542	3012	2	,	,	,
18542	3012	3	shape	shape	NN
18542	3012	4	into	into	IN
18542	3012	5	croquettes	croquette	NNS
18542	3012	6	,	,	,
18542	3012	7	dip	dip	NN
18542	3012	8	in	in	IN
18542	3012	9	egg	egg	NN
18542	3012	10	and	and	CC
18542	3012	11	crumbs	crumb	VBZ
18542	3012	12	,	,	,
18542	3012	13	and	and	CC
18542	3012	14	fry	fry	VB
18542	3012	15	in	in	IN
18542	3012	16	deep	deep	JJ
18542	3012	17	fat	fat	NN
18542	3012	18	.	.	.
18542	3013	1	Serve	serve	VB
18542	3013	2	with	with	IN
18542	3013	3	Tartar	Tartar	NNP
18542	3013	4	Sauce	Sauce	NNP
18542	3013	5	.	.	.
18542	3014	1	SALMON	SALMON	NNP
18542	3014	2	CUTLETS	CUTLETS	NNP
18542	3014	3	Cook	cook	VBP
18542	3014	4	together	together	RB
18542	3014	5	one	one	CD
18542	3014	6	tablespoonful	tablespoonful	NN
18542	3014	7	of	of	IN
18542	3014	8	butter	butter	NN
18542	3014	9	and	and	CC
18542	3014	10	three	three	CD
18542	3014	11	of	of	IN
18542	3014	12	flour	flour	NN
18542	3014	13	.	.	.
18542	3015	1	Add	add	VB
18542	3015	2	one	one	CD
18542	3015	3	cupful	cupful	NN
18542	3015	4	of	of	IN
18542	3015	5	cream	cream	NN
18542	3015	6	and	and	CC
18542	3015	7	cook	cook	NN
18542	3015	8	until	until	IN
18542	3015	9	thick	thick	JJ
18542	3015	10	,	,	,
18542	3015	11	stirring	stir	VBG
18542	3015	12	constantly	constantly	RB
18542	3015	13	.	.	.
18542	3016	1	Add	add	VB
18542	3016	2	a	a	DT
18542	3016	3	can	can	NN
18542	3016	4	of	of	IN
18542	3016	5	salmon	salmon	NN
18542	3016	6	,	,	,
18542	3016	7	chopped	chop	VBN
18542	3016	8	,	,	,
18542	3016	9	the	the	DT
18542	3016	10	juice	juice	NN
18542	3016	11	of	of	IN
18542	3016	12	half	half	PDT
18542	3016	13	a	a	DT
18542	3016	14	lemon	lemon	NN
18542	3016	15	,	,	,
18542	3016	16	a	a	DT
18542	3016	17	tablespoonful	tablespoonful	NN
18542	3016	18	of	of	IN
18542	3016	19	minced	mince	VBN
18542	3016	20	parsley	parsley	NN
18542	3016	21	,	,	,
18542	3016	22	and	and	CC
18542	3016	23	salt	salt	NN
18542	3016	24	and	and	CC
18542	3016	25	red	red	JJ
18542	3016	26	pepper	pepper	NN
18542	3016	27	to	to	IN
18542	3016	28	season	season	NN
18542	3016	29	.	.	.
18542	3017	1	Mix	mix	VB
18542	3017	2	thoroughly	thoroughly	RB
18542	3017	3	,	,	,
18542	3017	4	and	and	CC
18542	3017	5	cool	cool	JJ
18542	3017	6	.	.	.
18542	3018	1	Shape	shape	VB
18542	3018	2	into	into	IN
18542	3018	3	cutlets	cutlet	NNS
18542	3018	4	,	,	,
18542	3018	5	dip	dip	NN
18542	3018	6	in	in	IN
18542	3018	7	egg	egg	NN
18542	3018	8	and	and	CC
18542	3018	9	crumbs	crumb	NNS
18542	3018	10	and	and	CC
18542	3018	11	fry	fry	VB
18542	3018	12	in	in	IN
18542	3018	13	deep	deep	JJ
18542	3018	14	fat	fat	NN
18542	3018	15	.	.	.
18542	3019	1	SALMON	SALMON	NNP
18542	3019	2	CHOPS	CHOPS	NNP
18542	3019	3	Prepare	prepare	VBP
18542	3019	4	according	accord	VBG
18542	3019	5	to	to	IN
18542	3019	6	directions	direction	NNS
18542	3019	7	given	give	VBN
18542	3019	8	for	for	IN
18542	3019	9	Salmon	Salmon	NNP
18542	3019	10	Croquettes	Croquettes	NNPS
18542	3019	11	,	,	,
18542	3019	12	shape	shape	NN
18542	3019	13	into	into	IN
18542	3019	14	chops	chop	NNS
18542	3019	15	,	,	,
18542	3019	16	dip	dip	VB
18542	3019	17	into	into	IN
18542	3019	18	egg	egg	NN
18542	3019	19	and	and	CC
18542	3019	20	crumbs	crumb	NNS
18542	3019	21	,	,	,
18542	3019	22	fry	fry	VB
18542	3019	23	in	in	IN
18542	3019	24	deep	deep	JJ
18542	3019	25	fat	fat	NN
18542	3019	26	,	,	,
18542	3019	27	and	and	CC
18542	3019	28	serve	serve	VB
18542	3019	29	with	with	IN
18542	3019	30	Tartar	Tartar	NNP
18542	3019	31	Sauce	Sauce	NNP
18542	3019	32	.	.	.
18542	3020	1	[	[	-LRB-
18542	3020	2	Page	page	NN
18542	3020	3	297	297	CD
18542	3020	4	]	]	-RRB-
18542	3020	5	BAKED	baked	VBP
18542	3020	6	SALMON	SALMON	NNP
18542	3020	7	LOAF	LOAF	NNP
18542	3020	8	--	--	:
18542	3020	9	I	-PRON-	PRP
18542	3020	10	Put	put	VBP
18542	3020	11	a	a	DT
18542	3020	12	cupful	cupful	NN
18542	3020	13	of	of	IN
18542	3020	14	milk	milk	NN
18542	3020	15	into	into	IN
18542	3020	16	a	a	DT
18542	3020	17	double	double	JJ
18542	3020	18	-	-	HYPH
18542	3020	19	boiler	boiler	NN
18542	3020	20	and	and	CC
18542	3020	21	add	add	VB
18542	3020	22	enough	enough	JJ
18542	3020	23	bread	bread	NN
18542	3020	24	crumbs	crumb	VBZ
18542	3020	25	to	to	TO
18542	3020	26	make	make	VB
18542	3020	27	a	a	DT
18542	3020	28	smooth	smooth	JJ
18542	3020	29	paste	paste	NN
18542	3020	30	.	.	.
18542	3021	1	Cook	cook	VB
18542	3021	2	until	until	IN
18542	3021	3	thick	thick	JJ
18542	3021	4	,	,	,
18542	3021	5	stirring	stir	VBG
18542	3021	6	constantly	constantly	RB
18542	3021	7	.	.	.
18542	3022	1	Add	add	VB
18542	3022	2	a	a	DT
18542	3022	3	can	can	NN
18542	3022	4	of	of	IN
18542	3022	5	salmon	salmon	NN
18542	3022	6	,	,	,
18542	3022	7	chopped	chop	VBN
18542	3022	8	,	,	,
18542	3022	9	half	half	PDT
18542	3022	10	a	a	DT
18542	3022	11	cupful	cupful	NN
18542	3022	12	of	of	IN
18542	3022	13	cream	cream	NN
18542	3022	14	,	,	,
18542	3022	15	salt	salt	NN
18542	3022	16	and	and	CC
18542	3022	17	red	red	JJ
18542	3022	18	pepper	pepper	NN
18542	3022	19	to	to	IN
18542	3022	20	season	season	NN
18542	3022	21	and	and	CC
18542	3022	22	three	three	CD
18542	3022	23	eggs	egg	NNS
18542	3022	24	beaten	beat	VBN
18542	3022	25	separately	separately	RB
18542	3022	26	,	,	,
18542	3022	27	folding	fold	VBG
18542	3022	28	in	in	IN
18542	3022	29	the	the	DT
18542	3022	30	stiffly	stiffly	JJ
18542	3022	31	beaten	beat	VBN
18542	3022	32	whites	white	NNS
18542	3022	33	last	last	RB
18542	3022	34	.	.	.
18542	3023	1	Mix	mix	VB
18542	3023	2	thoroughly	thoroughly	RB
18542	3023	3	,	,	,
18542	3023	4	pour	pour	VB
18542	3023	5	into	into	IN
18542	3023	6	a	a	DT
18542	3023	7	buttered	butter	VBN
18542	3023	8	mould	mould	NN
18542	3023	9	,	,	,
18542	3023	10	set	set	VBN
18542	3023	11	into	into	IN
18542	3023	12	a	a	DT
18542	3023	13	pan	pan	NN
18542	3023	14	of	of	IN
18542	3023	15	hot	hot	JJ
18542	3023	16	water	water	NN
18542	3023	17	,	,	,
18542	3023	18	and	and	CC
18542	3023	19	bake	bake	VB
18542	3023	20	until	until	IN
18542	3023	21	firm	firm	NN
18542	3023	22	in	in	IN
18542	3023	23	a	a	DT
18542	3023	24	moderate	moderate	JJ
18542	3023	25	oven	oven	NN
18542	3023	26	.	.	.
18542	3024	1	SALMON	SALMON	NNP
18542	3024	2	LOAF	LOAF	NNP
18542	3024	3	--	--	:
18542	3024	4	II	II	NNP
18542	3024	5	Mash	Mash	NNP
18542	3024	6	a	a	DT
18542	3024	7	can	can	NN
18542	3024	8	of	of	IN
18542	3024	9	salmon	salmon	NN
18542	3024	10	,	,	,
18542	3024	11	add	add	VB
18542	3024	12	the	the	DT
18542	3024	13	juice	juice	NN
18542	3024	14	of	of	IN
18542	3024	15	a	a	DT
18542	3024	16	lemon	lemon	NN
18542	3024	17	,	,	,
18542	3024	18	and	and	CC
18542	3024	19	half	half	PDT
18542	3024	20	a	a	DT
18542	3024	21	cupful	cupful	NN
18542	3024	22	of	of	IN
18542	3024	23	fresh	fresh	JJ
18542	3024	24	bread	bread	NN
18542	3024	25	-	-	HYPH
18542	3024	26	crumbs	crumb	NNS
18542	3024	27	,	,	,
18542	3024	28	three	three	CD
18542	3024	29	tablespoonfuls	tablespoonful	NNS
18542	3024	30	of	of	IN
18542	3024	31	minced	mince	VBN
18542	3024	32	parsley	parsley	NNP
18542	3024	33	,	,	,
18542	3024	34	four	four	CD
18542	3024	35	tablespoonfuls	tablespoonful	NNS
18542	3024	36	of	of	IN
18542	3024	37	melted	melted	JJ
18542	3024	38	butter	butter	NN
18542	3024	39	and	and	CC
18542	3024	40	four	four	CD
18542	3024	41	eggs	egg	NNS
18542	3024	42	beaten	beat	VBN
18542	3024	43	separately	separately	RB
18542	3024	44	,	,	,
18542	3024	45	folding	fold	VBG
18542	3024	46	in	in	IN
18542	3024	47	the	the	DT
18542	3024	48	stiffly	stiffly	JJ
18542	3024	49	beaten	beat	VBN
18542	3024	50	whites	white	NNS
18542	3024	51	last	last	RB
18542	3024	52	.	.	.
18542	3025	1	Put	put	VB
18542	3025	2	into	into	IN
18542	3025	3	a	a	DT
18542	3025	4	buttered	butter	VBN
18542	3025	5	mould	mould	NN
18542	3025	6	and	and	CC
18542	3025	7	steam	steam	NN
18542	3025	8	for	for	IN
18542	3025	9	an	an	DT
18542	3025	10	hour	hour	NN
18542	3025	11	.	.	.
18542	3026	1	Add	add	VB
18542	3026	2	to	to	IN
18542	3026	3	the	the	DT
18542	3026	4	oil	oil	NN
18542	3026	5	drained	drain	VBN
18542	3026	6	from	from	IN
18542	3026	7	the	the	DT
18542	3026	8	salmon	salmon	NN
18542	3026	9	one	one	CD
18542	3026	10	cupful	cupful	NN
18542	3026	11	of	of	IN
18542	3026	12	boiling	boil	VBG
18542	3026	13	milk	milk	NN
18542	3026	14	,	,	,
18542	3026	15	one	one	CD
18542	3026	16	tablespoonful	tablespoonful	NN
18542	3026	17	of	of	IN
18542	3026	18	cornstarch	cornstarch	NN
18542	3026	19	rubbed	rubbed	NN
18542	3026	20	smooth	smooth	JJ
18542	3026	21	in	in	IN
18542	3026	22	a	a	DT
18542	3026	23	little	little	JJ
18542	3026	24	cold	cold	JJ
18542	3026	25	milk	milk	NN
18542	3026	26	,	,	,
18542	3026	27	and	and	CC
18542	3026	28	a	a	DT
18542	3026	29	tablespoonful	tablespoonful	NN
18542	3026	30	of	of	IN
18542	3026	31	butter	butter	NN
18542	3026	32	.	.	.
18542	3027	1	Cook	cook	VB
18542	3027	2	until	until	IN
18542	3027	3	thick	thick	JJ
18542	3027	4	,	,	,
18542	3027	5	stirring	stir	VBG
18542	3027	6	constantly	constantly	RB
18542	3027	7	,	,	,
18542	3027	8	take	take	VB
18542	3027	9	from	from	IN
18542	3027	10	the	the	DT
18542	3027	11	fire	fire	NN
18542	3027	12	,	,	,
18542	3027	13	add	add	VB
18542	3027	14	one	one	CD
18542	3027	15	egg	egg	NN
18542	3027	16	well	well	UH
18542	3027	17	beaten	beat	VBN
18542	3027	18	,	,	,
18542	3027	19	a	a	DT
18542	3027	20	teaspoonful	teaspoonful	NN
18542	3027	21	of	of	IN
18542	3027	22	tomato	tomato	NNP
18542	3027	23	catsup	catsup	NN
18542	3027	24	and	and	CC
18542	3027	25	mace	mace	NN
18542	3027	26	and	and	CC
18542	3027	27	pepper	pepper	NN
18542	3027	28	to	to	IN
18542	3027	29	season	season	NN
18542	3027	30	.	.	.
18542	3028	1	Turn	turn	VB
18542	3028	2	the	the	DT
18542	3028	3	mould	mould	NN
18542	3028	4	out	out	RP
18542	3028	5	on	on	IN
18542	3028	6	a	a	DT
18542	3028	7	platter	platter	NN
18542	3028	8	and	and	CC
18542	3028	9	pour	pour	VB
18542	3028	10	the	the	DT
18542	3028	11	sauce	sauce	NN
18542	3028	12	around	around	IN
18542	3028	13	it	-PRON-	PRP
18542	3028	14	.	.	.
18542	3029	1	[	[	-LRB-
18542	3029	2	Page	page	NN
18542	3029	3	298	298	CD
18542	3029	4	]	]	-RRB-
18542	3029	5	SALMON	SALMON	NNP
18542	3029	6	LOAF	LOAF	NNP
18542	3029	7	--	--	:
18542	3029	8	III	III	NNP
18542	3029	9	Flake	Flake	NNP
18542	3029	10	a	a	DT
18542	3029	11	can	can	MD
18542	3029	12	of	of	IN
18542	3029	13	salmon	salmon	NN
18542	3029	14	and	and	CC
18542	3029	15	mix	mix	VB
18542	3029	16	it	-PRON-	PRP
18542	3029	17	with	with	IN
18542	3029	18	the	the	DT
18542	3029	19	pounded	pounded	JJ
18542	3029	20	yolks	yolk	NNS
18542	3029	21	of	of	IN
18542	3029	22	two	two	CD
18542	3029	23	hard	hard	RB
18542	3029	24	-	-	HYPH
18542	3029	25	boiled	boil	VBN
18542	3029	26	eggs	egg	NNS
18542	3029	27	,	,	,
18542	3029	28	a	a	DT
18542	3029	29	tablespoonful	tablespoonful	NN
18542	3029	30	of	of	IN
18542	3029	31	capers	caper	NNS
18542	3029	32	,	,	,
18542	3029	33	and	and	CC
18542	3029	34	pepper	pepper	NN
18542	3029	35	,	,	,
18542	3029	36	salt	salt	NN
18542	3029	37	,	,	,
18542	3029	38	mace	mace	NN
18542	3029	39	,	,	,
18542	3029	40	and	and	CC
18542	3029	41	parsley	parsley	NN
18542	3029	42	to	to	TO
18542	3029	43	season	season	VB
18542	3029	44	.	.	.
18542	3030	1	Dissolve	dissolve	VB
18542	3030	2	a	a	DT
18542	3030	3	teaspoonful	teaspoonful	NN
18542	3030	4	of	of	IN
18542	3030	5	anchovy	anchovy	JJ
18542	3030	6	paste	paste	NN
18542	3030	7	in	in	IN
18542	3030	8	a	a	DT
18542	3030	9	cupful	cupful	NN
18542	3030	10	of	of	IN
18542	3030	11	boiling	boil	VBG
18542	3030	12	water	water	NN
18542	3030	13	,	,	,
18542	3030	14	add	add	VB
18542	3030	15	a	a	DT
18542	3030	16	tablespoonful	tablespoonful	NN
18542	3030	17	of	of	IN
18542	3030	18	lemon	lemon	NN
18542	3030	19	-	-	HYPH
18542	3030	20	juice	juice	NN
18542	3030	21	and	and	CC
18542	3030	22	a	a	DT
18542	3030	23	tablespoonful	tablespoonful	NN
18542	3030	24	of	of	IN
18542	3030	25	soaked	soak	VBN
18542	3030	26	gelatine	gelatine	NN
18542	3030	27	.	.	.
18542	3031	1	Heat	heat	NN
18542	3031	2	until	until	IN
18542	3031	3	the	the	DT
18542	3031	4	gelatine	gelatine	NN
18542	3031	5	is	be	VBZ
18542	3031	6	dissolved	dissolve	VBN
18542	3031	7	and	and	CC
18542	3031	8	mix	mix	VB
18542	3031	9	with	with	IN
18542	3031	10	the	the	DT
18542	3031	11	fish	fish	NN
18542	3031	12	.	.	.
18542	3032	1	Butter	butter	VB
18542	3032	2	a	a	DT
18542	3032	3	mould	mould	NN
18542	3032	4	and	and	CC
18542	3032	5	arrange	arrange	VB
18542	3032	6	upon	upon	IN
18542	3032	7	it	-PRON-	PRP
18542	3032	8	the	the	DT
18542	3032	9	rings	ring	NNS
18542	3032	10	of	of	IN
18542	3032	11	the	the	DT
18542	3032	12	hard	hard	RB
18542	3032	13	-	-	HYPH
18542	3032	14	boiled	boil	VBN
18542	3032	15	eggs	egg	NNS
18542	3032	16	.	.	.
18542	3033	1	Put	put	VB
18542	3033	2	the	the	DT
18542	3033	3	fish	fish	NN
18542	3033	4	into	into	IN
18542	3033	5	it	-PRON-	PRP
18542	3033	6	and	and	CC
18542	3033	7	put	put	VBN
18542	3033	8	on	on	IN
18542	3033	9	ice	ice	NN
18542	3033	10	until	until	IN
18542	3033	11	perfectly	perfectly	RB
18542	3033	12	cold	cold	JJ
18542	3033	13	and	and	CC
18542	3033	14	firm	firm	JJ
18542	3033	15	.	.	.
18542	3034	1	Turn	turn	VB
18542	3034	2	out	out	RP
18542	3034	3	on	on	IN
18542	3034	4	a	a	DT
18542	3034	5	platter	platter	NN
18542	3034	6	and	and	CC
18542	3034	7	serve	serve	VB
18542	3034	8	with	with	IN
18542	3034	9	Mayonnaise	Mayonnaise	NNP
18542	3034	10	.	.	.
18542	3035	1	SALMON	SALMON	NNP
18542	3035	2	LOAF	LOAF	NNP
18542	3035	3	--	--	:
18542	3035	4	IV	IV	NNP
18542	3035	5	Drain	Drain	NNP
18542	3035	6	the	the	DT
18542	3035	7	oil	oil	NN
18542	3035	8	from	from	IN
18542	3035	9	a	a	DT
18542	3035	10	can	can	NN
18542	3035	11	of	of	IN
18542	3035	12	salmon	salmon	NN
18542	3035	13	,	,	,
18542	3035	14	remove	remove	VB
18542	3035	15	skin	skin	NN
18542	3035	16	,	,	,
18542	3035	17	fat	fat	NN
18542	3035	18	,	,	,
18542	3035	19	and	and	CC
18542	3035	20	bone	bone	NN
18542	3035	21	,	,	,
18542	3035	22	and	and	CC
18542	3035	23	flake	flake	VB
18542	3035	24	the	the	DT
18542	3035	25	fish	fish	NN
18542	3035	26	with	with	IN
18542	3035	27	a	a	DT
18542	3035	28	silver	silver	JJ
18542	3035	29	fork	fork	NN
18542	3035	30	.	.	.
18542	3036	1	Add	add	VB
18542	3036	2	the	the	DT
18542	3036	3	yolks	yolk	NNS
18542	3036	4	of	of	IN
18542	3036	5	four	four	CD
18542	3036	6	eggs	egg	NNS
18542	3036	7	,	,	,
18542	3036	8	well	well	RB
18542	3036	9	beaten	beat	VBN
18542	3036	10	,	,	,
18542	3036	11	half	half	PDT
18542	3036	12	a	a	DT
18542	3036	13	cupful	cupful	NN
18542	3036	14	of	of	IN
18542	3036	15	bread	bread	NN
18542	3036	16	crumbs	crumb	NNS
18542	3036	17	,	,	,
18542	3036	18	four	four	CD
18542	3036	19	tablespoonfuls	tablespoonful	NNS
18542	3036	20	of	of	IN
18542	3036	21	melted	melted	JJ
18542	3036	22	butter	butter	NN
18542	3036	23	,	,	,
18542	3036	24	and	and	CC
18542	3036	25	pepper	pepper	NN
18542	3036	26	,	,	,
18542	3036	27	salt	salt	NN
18542	3036	28	,	,	,
18542	3036	29	and	and	CC
18542	3036	30	minced	mince	VBD
18542	3036	31	parsley	parsley	NNP
18542	3036	32	to	to	TO
18542	3036	33	season	season	VB
18542	3036	34	.	.	.
18542	3037	1	Fold	fold	VB
18542	3037	2	in	in	IN
18542	3037	3	the	the	DT
18542	3037	4	stiffly	stiffly	NN
18542	3037	5	beaten	beat	VBN
18542	3037	6	whites	white	NNS
18542	3037	7	of	of	IN
18542	3037	8	the	the	DT
18542	3037	9	eggs	egg	NNS
18542	3037	10	,	,	,
18542	3037	11	put	put	VBN
18542	3037	12	into	into	IN
18542	3037	13	a	a	DT
18542	3037	14	buttered	butter	VBN
18542	3037	15	pan	pan	NN
18542	3037	16	,	,	,
18542	3037	17	and	and	CC
18542	3037	18	bake	bake	VB
18542	3037	19	for	for	IN
18542	3037	20	half	half	PDT
18542	3037	21	an	an	DT
18542	3037	22	hour	hour	NN
18542	3037	23	.	.	.
18542	3038	1	Add	add	VB
18542	3038	2	to	to	IN
18542	3038	3	the	the	DT
18542	3038	4	drained	drain	VBN
18542	3038	5	oil	oil	NN
18542	3038	6	one	one	CD
18542	3038	7	cupful	cupful	NN
18542	3038	8	of	of	IN
18542	3038	9	milk	milk	NN
18542	3038	10	.	.	.
18542	3039	1	Thicken	thicken	VB
18542	3039	2	it	-PRON-	PRP
18542	3039	3	with	with	IN
18542	3039	4	a	a	DT
18542	3039	5	tablespoonful	tablespoonful	JJ
18542	3039	6	each	each	DT
18542	3039	7	of	of	IN
18542	3039	8	butter	butter	NN
18542	3039	9	and	and	CC
18542	3039	10	flour	flour	NN
18542	3039	11	cooked	cook	VBN
18542	3039	12	together	together	RB
18542	3039	13	,	,	,
18542	3039	14	take	take	VBP
18542	3039	15	from	from	IN
18542	3039	16	the	the	DT
18542	3039	17	fire	fire	NN
18542	3039	18	,	,	,
18542	3039	19	and	and	CC
18542	3039	20	add	add	VB
18542	3039	21	one	one	CD
18542	3039	22	egg	egg	NN
18542	3039	23	well	well	UH
18542	3039	24	beaten	beat	VBN
18542	3039	25	.	.	.
18542	3040	1	[	[	-LRB-
18542	3040	2	Page	page	NN
18542	3040	3	299	299	CD
18542	3040	4	]	]	-RRB-
18542	3040	5	FRICASSEED	fricasseed	NN
18542	3040	6	SALMON	SALMON	NNP
18542	3040	7	Reheat	Reheat	NNP
18542	3040	8	a	a	DT
18542	3040	9	can	can	NN
18542	3040	10	of	of	IN
18542	3040	11	flaked	flake	VBN
18542	3040	12	salmon	salmon	NN
18542	3040	13	in	in	IN
18542	3040	14	a	a	DT
18542	3040	15	cupful	cupful	NN
18542	3040	16	of	of	IN
18542	3040	17	Drawn	Drawn	NNP
18542	3040	18	-	-	HYPH
18542	3040	19	Butter	Butter	NNP
18542	3040	20	Sauce	Sauce	NNP
18542	3040	21	,	,	,
18542	3040	22	adding	add	VBG
18542	3040	23	half	half	PDT
18542	3040	24	a	a	DT
18542	3040	25	cupful	cupful	NN
18542	3040	26	of	of	IN
18542	3040	27	cream	cream	NN
18542	3040	28	,	,	,
18542	3040	29	and	and	CC
18542	3040	30	salt	salt	NN
18542	3040	31	,	,	,
18542	3040	32	red	red	JJ
18542	3040	33	and	and	CC
18542	3040	34	white	white	JJ
18542	3040	35	pepper	pepper	NN
18542	3040	36	to	to	IN
18542	3040	37	season	season	NN
18542	3040	38	.	.	.
18542	3041	1	Take	take	VB
18542	3041	2	from	from	IN
18542	3041	3	the	the	DT
18542	3041	4	fire	fire	NN
18542	3041	5	,	,	,
18542	3041	6	add	add	VB
18542	3041	7	one	one	CD
18542	3041	8	egg	egg	NN
18542	3041	9	,	,	,
18542	3041	10	well	well	RB
18542	3041	11	beaten	beat	VBN
18542	3041	12	,	,	,
18542	3041	13	pour	pour	VBP
18542	3041	14	over	over	IN
18542	3041	15	buttered	butter	VBN
18542	3041	16	toast	toast	NN
18542	3041	17	,	,	,
18542	3041	18	and	and	CC
18542	3041	19	sprinkle	sprinkle	VB
18542	3041	20	with	with	IN
18542	3041	21	parsley	parsley	NN
18542	3041	22	.	.	.
18542	3042	1	CURRIED	CURRIED	NNP
18542	3042	2	SALMON	SALMON	NNP
18542	3042	3	--	--	:
18542	3042	4	I	-PRON-	PRP
18542	3042	5	Chop	chop	VBP
18542	3042	6	a	a	DT
18542	3042	7	small	small	JJ
18542	3042	8	onion	onion	NN
18542	3042	9	fine	fine	NN
18542	3042	10	,	,	,
18542	3042	11	and	and	CC
18542	3042	12	fry	fry	NNP
18542	3042	13	brown	brown	NNP
18542	3042	14	in	in	IN
18542	3042	15	butter	butter	NN
18542	3042	16	.	.	.
18542	3043	1	Add	add	VB
18542	3043	2	to	to	IN
18542	3043	3	it	-PRON-	PRP
18542	3043	4	the	the	DT
18542	3043	5	liquor	liquor	NN
18542	3043	6	drained	drain	VBD
18542	3043	7	from	from	IN
18542	3043	8	a	a	DT
18542	3043	9	can	can	NN
18542	3043	10	of	of	IN
18542	3043	11	salmon	salmon	NN
18542	3043	12	,	,	,
18542	3043	13	and	and	CC
18542	3043	14	a	a	DT
18542	3043	15	tablespoonful	tablespoonful	NN
18542	3043	16	of	of	IN
18542	3043	17	flour	flour	NN
18542	3043	18	.	.	.
18542	3044	1	When	when	WRB
18542	3044	2	the	the	DT
18542	3044	3	flour	flour	NN
18542	3044	4	is	be	VBZ
18542	3044	5	smooth	smooth	JJ
18542	3044	6	,	,	,
18542	3044	7	add	add	VB
18542	3044	8	half	half	PDT
18542	3044	9	a	a	DT
18542	3044	10	cupful	cupful	NN
18542	3044	11	of	of	IN
18542	3044	12	water	water	NN
18542	3044	13	,	,	,
18542	3044	14	a	a	DT
18542	3044	15	teaspoonful	teaspoonful	JJ
18542	3044	16	each	each	DT
18542	3044	17	of	of	IN
18542	3044	18	curry	curry	NN
18542	3044	19	powder	powder	NN
18542	3044	20	and	and	CC
18542	3044	21	lemon	lemon	NN
18542	3044	22	-	-	HYPH
18542	3044	23	juice	juice	NN
18542	3044	24	,	,	,
18542	3044	25	and	and	CC
18542	3044	26	salt	salt	NN
18542	3044	27	and	and	CC
18542	3044	28	pepper	pepper	NN
18542	3044	29	to	to	IN
18542	3044	30	taste	taste	NN
18542	3044	31	.	.	.
18542	3045	1	Add	add	VB
18542	3045	2	a	a	DT
18542	3045	3	can	can	NN
18542	3045	4	of	of	IN
18542	3045	5	salmon	salmon	NN
18542	3045	6	flaked	flake	VBN
18542	3045	7	,	,	,
18542	3045	8	reheat	reheat	VB
18542	3045	9	,	,	,
18542	3045	10	and	and	CC
18542	3045	11	serve	serve	VB
18542	3045	12	.	.	.
18542	3046	1	CURRIED	CURRIED	NNP
18542	3046	2	SALMON	SALMON	NNP
18542	3046	3	--	--	:
18542	3046	4	II	II	NNP
18542	3046	5	Fry	Fry	NNP
18542	3046	6	a	a	DT
18542	3046	7	chopped	chop	VBN
18542	3046	8	onion	onion	NN
18542	3046	9	in	in	IN
18542	3046	10	olive	olive	NN
18542	3046	11	-	-	HYPH
18542	3046	12	oil	oil	NN
18542	3046	13	,	,	,
18542	3046	14	and	and	CC
18542	3046	15	when	when	WRB
18542	3046	16	the	the	DT
18542	3046	17	onion	onion	NN
18542	3046	18	is	be	VBZ
18542	3046	19	brown	brown	JJ
18542	3046	20	add	add	VB
18542	3046	21	a	a	DT
18542	3046	22	tablespoonful	tablespoonful	NN
18542	3046	23	of	of	IN
18542	3046	24	flour	flour	NN
18542	3046	25	mixed	mix	VBN
18542	3046	26	with	with	IN
18542	3046	27	a	a	DT
18542	3046	28	teaspoonful	teaspoonful	NN
18542	3046	29	of	of	IN
18542	3046	30	curry	curry	NN
18542	3046	31	powder	powder	NN
18542	3046	32	.	.	.
18542	3047	1	Add	add	VB
18542	3047	2	one	one	CD
18542	3047	3	cupful	cupful	NN
18542	3047	4	of	of	IN
18542	3047	5	boiling	boil	VBG
18542	3047	6	water	water	NN
18542	3047	7	and	and	CC
18542	3047	8	cook	cook	NN
18542	3047	9	until	until	IN
18542	3047	10	thick	thick	JJ
18542	3047	11	,	,	,
18542	3047	12	stirring	stir	VBG
18542	3047	13	constantly	constantly	RB
18542	3047	14	.	.	.
18542	3048	1	Reheat	Reheat	NNP
18542	3048	2	flaked	flake	VBD
18542	3048	3	canned	canned	JJ
18542	3048	4	salmon	salmon	NN
18542	3048	5	in	in	IN
18542	3048	6	the	the	DT
18542	3048	7	sauce	sauce	NN
18542	3048	8	and	and	CC
18542	3048	9	serve	serve	VB
18542	3048	10	with	with	IN
18542	3048	11	a	a	DT
18542	3048	12	garnish	garnish	NN
18542	3048	13	of	of	IN
18542	3048	14	sliced	slice	VBN
18542	3048	15	lemon	lemon	NN
18542	3048	16	.	.	.
18542	3049	1	CURRIED	CURRIED	NNP
18542	3049	2	SALMON	SALMON	NNP
18542	3049	3	--	--	:
18542	3049	4	III	III	NNP
18542	3049	5	Fry	Fry	NNP
18542	3049	6	a	a	DT
18542	3049	7	chopped	chop	VBN
18542	3049	8	onion	onion	NN
18542	3049	9	brown	brown	NN
18542	3049	10	in	in	IN
18542	3049	11	olive	olive	JJ
18542	3049	12	-	-	HYPH
18542	3049	13	oil	oil	NN
18542	3049	14	.	.	.
18542	3050	1	[	[	-LRB-
18542	3050	2	Page	page	NN
18542	3050	3	300	300	CD
18542	3050	4	]	]	-RRB-
18542	3050	5	add	add	VB
18542	3050	6	two	two	CD
18542	3050	7	teaspoonfuls	teaspoonful	NNS
18542	3050	8	of	of	IN
18542	3050	9	curry	curry	NN
18542	3050	10	powder	powder	NN
18542	3050	11	and	and	CC
18542	3050	12	a	a	DT
18542	3050	13	tablespoonful	tablespoonful	NN
18542	3050	14	of	of	IN
18542	3050	15	flour	flour	NN
18542	3050	16	.	.	.
18542	3051	1	When	when	WRB
18542	3051	2	the	the	DT
18542	3051	3	flour	flour	NN
18542	3051	4	is	be	VBZ
18542	3051	5	cooked	cook	VBN
18542	3051	6	,	,	,
18542	3051	7	add	add	VB
18542	3051	8	two	two	CD
18542	3051	9	cupfuls	cupful	NNS
18542	3051	10	of	of	IN
18542	3051	11	hot	hot	JJ
18542	3051	12	water	water	NN
18542	3051	13	and	and	CC
18542	3051	14	cook	cook	NN
18542	3051	15	until	until	IN
18542	3051	16	thick	thick	JJ
18542	3051	17	,	,	,
18542	3051	18	stirring	stir	VBG
18542	3051	19	constantly	constantly	RB
18542	3051	20	.	.	.
18542	3052	1	Add	add	VB
18542	3052	2	a	a	DT
18542	3052	3	tablespoonful	tablespoonful	NN
18542	3052	4	of	of	IN
18542	3052	5	tomato	tomato	NN
18542	3052	6	catsup	catsup	NN
18542	3052	7	or	or	CC
18542	3052	8	Chutney	Chutney	NNP
18542	3052	9	Sauce	Sauce	NNP
18542	3052	10	and	and	CC
18542	3052	11	salt	salt	NN
18542	3052	12	and	and	CC
18542	3052	13	pepper	pepper	NN
18542	3052	14	to	to	IN
18542	3052	15	season	season	NN
18542	3052	16	.	.	.
18542	3053	1	Add	add	VB
18542	3053	2	a	a	DT
18542	3053	3	can	can	NN
18542	3053	4	of	of	IN
18542	3053	5	salmon	salmon	NN
18542	3053	6	flaked	flake	VBN
18542	3053	7	.	.	.
18542	3054	1	Reheat	reheat	VB
18542	3054	2	and	and	CC
18542	3054	3	serve	serve	VB
18542	3054	4	.	.	.
18542	3055	1	CREAMED	CREAMED	NNS
18542	3055	2	SALMON	SALMON	NNP
18542	3055	3	Bring	bring	VBP
18542	3055	4	to	to	IN
18542	3055	5	the	the	DT
18542	3055	6	boil	boil	NN
18542	3055	7	one	one	CD
18542	3055	8	cupful	cupful	NN
18542	3055	9	of	of	IN
18542	3055	10	cream	cream	NN
18542	3055	11	and	and	CC
18542	3055	12	half	half	PDT
18542	3055	13	a	a	DT
18542	3055	14	cupful	cupful	NN
18542	3055	15	of	of	IN
18542	3055	16	milk	milk	NN
18542	3055	17	.	.	.
18542	3056	1	Add	add	VB
18542	3056	2	a	a	DT
18542	3056	3	teaspoonful	teaspoonful	NN
18542	3056	4	of	of	IN
18542	3056	5	butter	butter	NN
18542	3056	6	and	and	CC
18542	3056	7	two	two	CD
18542	3056	8	teaspoonfuls	teaspoonful	NNS
18542	3056	9	of	of	IN
18542	3056	10	corn	corn	NN
18542	3056	11	-	-	HYPH
18542	3056	12	starch	starch	NN
18542	3056	13	rubbed	rub	VBD
18542	3056	14	smooth	smooth	JJ
18542	3056	15	with	with	IN
18542	3056	16	a	a	DT
18542	3056	17	little	little	JJ
18542	3056	18	cold	cold	JJ
18542	3056	19	milk	milk	NN
18542	3056	20	.	.	.
18542	3057	1	Cook	cook	VB
18542	3057	2	until	until	IN
18542	3057	3	thick	thick	JJ
18542	3057	4	,	,	,
18542	3057	5	stirring	stir	VBG
18542	3057	6	constantly	constantly	RB
18542	3057	7	,	,	,
18542	3057	8	and	and	CC
18542	3057	9	add	add	VB
18542	3057	10	one	one	CD
18542	3057	11	can	can	NN
18542	3057	12	of	of	IN
18542	3057	13	flaked	flake	VBN
18542	3057	14	salmon	salmon	NN
18542	3057	15	.	.	.
18542	3058	1	Fill	fill	VB
18542	3058	2	ramekins	ramekin	NNS
18542	3058	3	with	with	IN
18542	3058	4	the	the	DT
18542	3058	5	mixture	mixture	NN
18542	3058	6	,	,	,
18542	3058	7	sprinkle	sprinkle	VB
18542	3058	8	with	with	IN
18542	3058	9	crumbs	crumb	NNS
18542	3058	10	,	,	,
18542	3058	11	dot	dot	NN
18542	3058	12	with	with	IN
18542	3058	13	butter	butter	NN
18542	3058	14	,	,	,
18542	3058	15	and	and	CC
18542	3058	16	brown	brown	NNP
18542	3058	17	in	in	IN
18542	3058	18	the	the	DT
18542	3058	19	oven	oven	NN
18542	3058	20	.	.	.
18542	3059	1	CREAMED	CREAMED	NNS
18542	3059	2	SALMON	salmon	NN
18542	3059	3	ON	on	IN
18542	3059	4	TOAST	toast	NN
18542	3059	5	Prepare	prepare	VBP
18542	3059	6	the	the	DT
18542	3059	7	fish	fish	NN
18542	3059	8	according	accord	VBG
18542	3059	9	to	to	IN
18542	3059	10	directions	direction	NNS
18542	3059	11	given	give	VBN
18542	3059	12	for	for	IN
18542	3059	13	Baked	Baked	NNP
18542	3059	14	Creamed	Creamed	NNP
18542	3059	15	Salmon	Salmon	NNP
18542	3059	16	.	.	.
18542	3060	1	Pour	pour	VB
18542	3060	2	over	over	IN
18542	3060	3	slices	slice	NNS
18542	3060	4	of	of	IN
18542	3060	5	buttered	butter	VBN
18542	3060	6	toast	toast	NN
18542	3060	7	,	,	,
18542	3060	8	sprinkle	sprinkle	VBP
18542	3060	9	with	with	IN
18542	3060	10	minced	mince	VBN
18542	3060	11	parsley	parsley	NNP
18542	3060	12	,	,	,
18542	3060	13	and	and	CC
18542	3060	14	serve	serve	VB
18542	3060	15	.	.	.
18542	3061	1	BAKED	BAKED	NNP
18542	3061	2	CREAMED	CREAMED	NNS
18542	3061	3	SALMON	salmon	IN
18542	3061	4	Cook	Cook	NNP
18542	3061	5	together	together	RB
18542	3061	6	two	two	CD
18542	3061	7	tablespoonfuls	tablespoonful	NNS
18542	3061	8	of	of	IN
18542	3061	9	butter	butter	NN
18542	3061	10	and	and	CC
18542	3061	11	two	two	CD
18542	3061	12	of	of	IN
18542	3061	13	flour	flour	NN
18542	3061	14	,	,	,
18542	3061	15	add	add	VB
18542	3061	16	two	two	CD
18542	3061	17	cupfuls	cupful	NNS
18542	3061	18	of	of	IN
18542	3061	19	milk	milk	NN
18542	3061	20	or	or	CC
18542	3061	21	cream	cream	NN
18542	3061	22	,	,	,
18542	3061	23	and	and	CC
18542	3061	24	cook	cook	VB
18542	3061	25	until	until	IN
18542	3061	26	thick	thick	JJ
18542	3061	27	,	,	,
18542	3061	28	stirring	stir	VBG
18542	3061	29	constantly	constantly	RB
18542	3061	30	.	.	.
18542	3062	1	Add	add	VB
18542	3062	2	salt	salt	NN
18542	3062	3	,	,	,
18542	3062	4	pepper	pepper	NN
18542	3062	5	and	and	CC
18542	3062	6	minced	mince	VBD
18542	3062	7	parsley	parsley	NNP
18542	3062	8	to	to	TO
18542	3062	9	season	season	NN
18542	3062	10	,	,	,
18542	3062	11	and	and	CC
18542	3062	12	a	a	DT
18542	3062	13	can	can	NN
18542	3062	14	of	of	IN
18542	3062	15	flaked	flake	VBN
18542	3062	16	[	[	-LRB-
18542	3062	17	Page	Page	NNP
18542	3062	18	301	301	CD
18542	3062	19	]	]	-RRB-
18542	3062	20	salmon	salmon	NN
18542	3062	21	.	.	.
18542	3063	1	Reheat	reheat	VB
18542	3063	2	and	and	CC
18542	3063	3	arrange	arrange	VB
18542	3063	4	in	in	IN
18542	3063	5	a	a	DT
18542	3063	6	baking	baking	NN
18542	3063	7	-	-	HYPH
18542	3063	8	dish	dish	NN
18542	3063	9	with	with	IN
18542	3063	10	alternate	alternate	JJ
18542	3063	11	layers	layer	NNS
18542	3063	12	of	of	IN
18542	3063	13	crumbs	crumb	NNS
18542	3063	14	and	and	CC
18542	3063	15	butter	butter	NN
18542	3063	16	,	,	,
18542	3063	17	having	have	VBG
18542	3063	18	crumbs	crumb	NNS
18542	3063	19	and	and	CC
18542	3063	20	butter	butter	NN
18542	3063	21	on	on	IN
18542	3063	22	top	top	NN
18542	3063	23	.	.	.
18542	3064	1	Bake	bake	VB
18542	3064	2	in	in	IN
18542	3064	3	the	the	DT
18542	3064	4	oven	oven	NN
18542	3064	5	until	until	IN
18542	3064	6	brown	brown	NNP
18542	3064	7	.	.	.
18542	3065	1	SALMON	SALMON	NNP
18542	3065	2	PATTIES	patty	NNS
18542	3065	3	Prepare	prepare	VBP
18542	3065	4	Creamed	Creamed	NNP
18542	3065	5	Salmon	Salmon	NNP
18542	3065	6	according	accord	VBG
18542	3065	7	to	to	IN
18542	3065	8	directions	direction	NNS
18542	3065	9	given	give	VBN
18542	3065	10	in	in	IN
18542	3065	11	the	the	DT
18542	3065	12	recipe	recipe	NN
18542	3065	13	for	for	IN
18542	3065	14	Baked	Baked	NNP
18542	3065	15	Creamed	Creamed	NNP
18542	3065	16	Salmon	Salmon	NNP
18542	3065	17	.	.	.
18542	3066	1	Fill	fill	VB
18542	3066	2	patty	patty	NN
18542	3066	3	-	-	HYPH
18542	3066	4	shells	shell	NNS
18542	3066	5	and	and	CC
18542	3066	6	serve	serve	VBP
18542	3066	7	.	.	.
18542	3067	1	ESCALLOPED	ESCALLOPED	NNP
18542	3067	2	SALMON	SALMON	NNP
18542	3067	3	--	--	:
18542	3067	4	I	-PRON-	PRP
18542	3067	5	Prepare	prepare	VBP
18542	3067	6	Creamed	Creamed	NNP
18542	3067	7	Salmon	Salmon	NNP
18542	3067	8	according	accord	VBG
18542	3067	9	to	to	IN
18542	3067	10	directions	direction	NNS
18542	3067	11	given	give	VBN
18542	3067	12	for	for	IN
18542	3067	13	Baked	Baked	NNP
18542	3067	14	Creamed	Creamed	NNP
18542	3067	15	Salmon	Salmon	NNP
18542	3067	16	.	.	.
18542	3068	1	Put	put	VB
18542	3068	2	into	into	IN
18542	3068	3	a	a	DT
18542	3068	4	buttered	butter	VBN
18542	3068	5	baking	baking	NN
18542	3068	6	-	-	HYPH
18542	3068	7	dish	dish	NN
18542	3068	8	,	,	,
18542	3068	9	cover	cover	VB
18542	3068	10	with	with	IN
18542	3068	11	crumbs	crumb	NNS
18542	3068	12	,	,	,
18542	3068	13	dot	dot	VBP
18542	3068	14	with	with	IN
18542	3068	15	butter	butter	NN
18542	3068	16	,	,	,
18542	3068	17	and	and	CC
18542	3068	18	brown	brown	NNP
18542	3068	19	in	in	IN
18542	3068	20	the	the	DT
18542	3068	21	oven	oven	NN
18542	3068	22	.	.	.
18542	3069	1	ESCALLOPED	ESCALLOPED	NNP
18542	3069	2	SALMON	SALMON	NNP
18542	3069	3	--	--	:
18542	3069	4	II	II	NNP
18542	3069	5	Cook	Cook	NNP
18542	3069	6	together	together	RB
18542	3069	7	two	two	CD
18542	3069	8	tablespoonfuls	tablespoonful	NNS
18542	3069	9	of	of	IN
18542	3069	10	butter	butter	NN
18542	3069	11	and	and	CC
18542	3069	12	one	one	CD
18542	3069	13	of	of	IN
18542	3069	14	flour	flour	NN
18542	3069	15	.	.	.
18542	3070	1	Add	add	VB
18542	3070	2	a	a	DT
18542	3070	3	cupful	cupful	NN
18542	3070	4	of	of	IN
18542	3070	5	water	water	NN
18542	3070	6	,	,	,
18542	3070	7	the	the	DT
18542	3070	8	juice	juice	NN
18542	3070	9	of	of	IN
18542	3070	10	a	a	DT
18542	3070	11	lemon	lemon	NN
18542	3070	12	,	,	,
18542	3070	13	a	a	DT
18542	3070	14	small	small	JJ
18542	3070	15	onion	onion	NN
18542	3070	16	chopped	chop	VBN
18542	3070	17	,	,	,
18542	3070	18	the	the	DT
18542	3070	19	yolks	yolk	NNS
18542	3070	20	of	of	IN
18542	3070	21	three	three	CD
18542	3070	22	boiled	boil	VBN
18542	3070	23	eggs	egg	NNS
18542	3070	24	mashed	mash	VBN
18542	3070	25	smooth	smooth	RB
18542	3070	26	,	,	,
18542	3070	27	and	and	CC
18542	3070	28	pepper	pepper	NN
18542	3070	29	and	and	CC
18542	3070	30	salt	salt	NN
18542	3070	31	to	to	IN
18542	3070	32	season	season	NN
18542	3070	33	.	.	.
18542	3071	1	Cook	cook	VB
18542	3071	2	until	until	IN
18542	3071	3	thick	thick	JJ
18542	3071	4	,	,	,
18542	3071	5	stirring	stir	VBG
18542	3071	6	constantly	constantly	RB
18542	3071	7	.	.	.
18542	3072	1	Add	add	VB
18542	3072	2	a	a	DT
18542	3072	3	can	can	NN
18542	3072	4	of	of	IN
18542	3072	5	flaked	flake	VBN
18542	3072	6	salmon	salmon	NN
18542	3072	7	,	,	,
18542	3072	8	reheat	reheat	VB
18542	3072	9	,	,	,
18542	3072	10	and	and	CC
18542	3072	11	serve	serve	VB
18542	3072	12	.	.	.
18542	3073	1	COQUILLES	coquille	NNS
18542	3073	2	OF	of	IN
18542	3073	3	SALMON	SALMON	NNP
18542	3073	4	Prepare	Prepare	NNP
18542	3073	5	Creamed	Creamed	NNP
18542	3073	6	Salmon	Salmon	NNP
18542	3073	7	according	accord	VBG
18542	3073	8	to	to	IN
18542	3073	9	[	[	-LRB-
18542	3073	10	Page	page	NN
18542	3073	11	302	302	CD
18542	3073	12	]	]	-RRB-
18542	3073	13	directions	direction	NNS
18542	3073	14	given	give	VBN
18542	3073	15	in	in	IN
18542	3073	16	the	the	DT
18542	3073	17	recipe	recipe	NN
18542	3073	18	for	for	IN
18542	3073	19	Baked	Baked	NNP
18542	3073	20	Creamed	Creamed	NNP
18542	3073	21	Salmon	Salmon	NNP
18542	3073	22	,	,	,
18542	3073	23	seasoning	season	VBG
18542	3073	24	with	with	IN
18542	3073	25	salt	salt	NN
18542	3073	26	,	,	,
18542	3073	27	pepper	pepper	NN
18542	3073	28	and	and	CC
18542	3073	29	lemon	lemon	NN
18542	3073	30	-	-	HYPH
18542	3073	31	juice	juice	NN
18542	3073	32	.	.	.
18542	3074	1	Put	put	VB
18542	3074	2	into	into	IN
18542	3074	3	buttered	butter	VBN
18542	3074	4	shells	shell	NNS
18542	3074	5	or	or	CC
18542	3074	6	individual	individual	JJ
18542	3074	7	dishes	dish	NNS
18542	3074	8	with	with	IN
18542	3074	9	alternate	alternate	JJ
18542	3074	10	layers	layer	NNS
18542	3074	11	of	of	IN
18542	3074	12	cooked	cooked	JJ
18542	3074	13	mushrooms	mushroom	NNS
18542	3074	14	.	.	.
18542	3075	1	Sprinkle	sprinkle	VB
18542	3075	2	with	with	IN
18542	3075	3	crumbs	crumb	NNS
18542	3075	4	and	and	CC
18542	3075	5	grated	grate	VBN
18542	3075	6	cheese	cheese	NN
18542	3075	7	,	,	,
18542	3075	8	dot	dot	NN
18542	3075	9	with	with	IN
18542	3075	10	butter	butter	NN
18542	3075	11	and	and	CC
18542	3075	12	brown	brown	NN
18542	3075	13	in	in	IN
18542	3075	14	the	the	DT
18542	3075	15	oven	oven	NN
18542	3075	16	.	.	.
18542	3076	1	DEVILLED	devilled	NN
18542	3076	2	SALMON	SALMON	NNP
18542	3076	3	Prepare	Prepare	NNP
18542	3076	4	Creamed	Creamed	NNP
18542	3076	5	Salmon	Salmon	NNP
18542	3076	6	according	accord	VBG
18542	3076	7	to	to	IN
18542	3076	8	directions	direction	NNS
18542	3076	9	given	give	VBN
18542	3076	10	for	for	IN
18542	3076	11	Baked	Baked	NNP
18542	3076	12	Creamed	Creamed	NNP
18542	3076	13	Salmon	Salmon	NNP
18542	3076	14	,	,	,
18542	3076	15	adding	add	VBG
18542	3076	16	half	half	PDT
18542	3076	17	a	a	DT
18542	3076	18	cupful	cupful	NN
18542	3076	19	of	of	IN
18542	3076	20	Worcestershire	Worcestershire	NNP
18542	3076	21	Sauce	Sauce	NNP
18542	3076	22	and	and	CC
18542	3076	23	the	the	DT
18542	3076	24	juice	juice	NN
18542	3076	25	of	of	IN
18542	3076	26	a	a	DT
18542	3076	27	lemon	lemon	NN
18542	3076	28	.	.	.
18542	3077	1	Fill	fill	VB
18542	3077	2	individual	individual	JJ
18542	3077	3	dishes	dish	NNS
18542	3077	4	or	or	CC
18542	3077	5	a	a	DT
18542	3077	6	large	large	JJ
18542	3077	7	baking	baking	NN
18542	3077	8	-	-	HYPH
18542	3077	9	dish	dish	NN
18542	3077	10	,	,	,
18542	3077	11	sprinkle	sprinkle	VB
18542	3077	12	with	with	IN
18542	3077	13	crumbs	crumb	NNS
18542	3077	14	,	,	,
18542	3077	15	dot	dot	NN
18542	3077	16	with	with	IN
18542	3077	17	butter	butter	NN
18542	3077	18	,	,	,
18542	3077	19	and	and	CC
18542	3077	20	brown	brown	NNP
18542	3077	21	in	in	IN
18542	3077	22	the	the	DT
18542	3077	23	oven	oven	NN
18542	3077	24	.	.	.
18542	3078	1	BANKED	BANKED	NNS
18542	3078	2	SALMON	SALMON	NNP
18542	3078	3	Reheat	Reheat	NNP
18542	3078	4	a	a	DT
18542	3078	5	can	can	NN
18542	3078	6	of	of	IN
18542	3078	7	salmon	salmon	NN
18542	3078	8	in	in	IN
18542	3078	9	a	a	DT
18542	3078	10	Cream	Cream	NNP
18542	3078	11	Sauce	Sauce	NNP
18542	3078	12	.	.	.
18542	3079	1	Arrange	arrange	VB
18542	3079	2	on	on	IN
18542	3079	3	a	a	DT
18542	3079	4	platter	platter	NN
18542	3079	5	and	and	CC
18542	3079	6	put	put	VB
18542	3079	7	around	around	RP
18542	3079	8	it	-PRON-	PRP
18542	3079	9	a	a	DT
18542	3079	10	border	border	NN
18542	3079	11	of	of	IN
18542	3079	12	mashed	mash	VBN
18542	3079	13	potatoes	potato	NNS
18542	3079	14	.	.	.
18542	3080	1	Sprinkle	sprinkle	VB
18542	3080	2	with	with	IN
18542	3080	3	crumbs	crumb	NNS
18542	3080	4	,	,	,
18542	3080	5	dot	dot	VBP
18542	3080	6	with	with	IN
18542	3080	7	butter	butter	NN
18542	3080	8	,	,	,
18542	3080	9	and	and	CC
18542	3080	10	brown	brown	NNP
18542	3080	11	in	in	IN
18542	3080	12	the	the	DT
18542	3080	13	oven	oven	NN
18542	3080	14	.	.	.
18542	3081	1	PRESSED	pressed	VB
18542	3081	2	SALMON	SALMON	NNP
18542	3081	3	Mix	mix	VBP
18542	3081	4	together	together	RB
18542	3081	5	two	two	CD
18542	3081	6	beaten	beat	VBN
18542	3081	7	eggs	egg	NNS
18542	3081	8	,	,	,
18542	3081	9	a	a	DT
18542	3081	10	tablespoonful	tablespoonful	NN
18542	3081	11	of	of	IN
18542	3081	12	butter	butter	NN
18542	3081	13	,	,	,
18542	3081	14	two	two	CD
18542	3081	15	cupfuls	cupful	NNS
18542	3081	16	of	of	IN
18542	3081	17	bread	bread	NN
18542	3081	18	crumbs	crumb	NNS
18542	3081	19	,	,	,
18542	3081	20	a	a	DT
18542	3081	21	can	can	NN
18542	3081	22	of	of	IN
18542	3081	23	salmon	salmon	NN
18542	3081	24	,	,	,
18542	3081	25	flaked	flake	VBN
18542	3081	26	,	,	,
18542	3081	27	and	and	CC
18542	3081	28	salt	salt	NN
18542	3081	29	and	and	CC
18542	3081	30	pepper	pepper	NN
18542	3081	31	to	to	IN
18542	3081	32	[	[	-LRB-
18542	3081	33	Page	page	NN
18542	3081	34	303	303	CD
18542	3081	35	]	]	-RRB-
18542	3081	36	season	season	NN
18542	3081	37	,	,	,
18542	3081	38	turn	turn	VB
18542	3081	39	into	into	IN
18542	3081	40	a	a	DT
18542	3081	41	buttered	butter	VBN
18542	3081	42	mould	mould	NN
18542	3081	43	,	,	,
18542	3081	44	steam	steam	NN
18542	3081	45	for	for	IN
18542	3081	46	half	half	PDT
18542	3081	47	an	an	DT
18542	3081	48	hour	hour	NN
18542	3081	49	,	,	,
18542	3081	50	and	and	CC
18542	3081	51	serve	serve	VB
18542	3081	52	cold	cold	JJ
18542	3081	53	with	with	IN
18542	3081	54	Mayonnaise	Mayonnaise	NNP
18542	3081	55	or	or	CC
18542	3081	56	Tartar	Tartar	NNP
18542	3081	57	Sauce	Sauce	NNP
18542	3081	58	.	.	.
18542	3082	1	MOULDED	MOULDED	NNP
18542	3082	2	SALMON	SALMON	NNP
18542	3082	3	Free	free	VBP
18542	3082	4	a	a	DT
18542	3082	5	pint	pint	NN
18542	3082	6	can	can	MD
18542	3082	7	of	of	IN
18542	3082	8	salmon	salmon	NN
18542	3082	9	from	from	IN
18542	3082	10	fat	fat	NN
18542	3082	11	,	,	,
18542	3082	12	skin	skin	NN
18542	3082	13	,	,	,
18542	3082	14	and	and	CC
18542	3082	15	bone	bone	NN
18542	3082	16	and	and	CC
18542	3082	17	flake	flake	VB
18542	3082	18	the	the	DT
18542	3082	19	fish	fish	NN
18542	3082	20	with	with	IN
18542	3082	21	a	a	DT
18542	3082	22	silver	silver	JJ
18542	3082	23	fork	fork	NN
18542	3082	24	.	.	.
18542	3083	1	Add	add	VB
18542	3083	2	salt	salt	NN
18542	3083	3	and	and	CC
18542	3083	4	pepper	pepper	NN
18542	3083	5	to	to	IN
18542	3083	6	season	season	NN
18542	3083	7	,	,	,
18542	3083	8	half	half	PDT
18542	3083	9	a	a	DT
18542	3083	10	cupful	cupful	NN
18542	3083	11	of	of	IN
18542	3083	12	cracker	cracker	NN
18542	3083	13	crumbs	crumb	VBZ
18542	3083	14	,	,	,
18542	3083	15	two	two	CD
18542	3083	16	tablespoonfuls	tablespoonful	NNS
18542	3083	17	of	of	IN
18542	3083	18	butter	butter	NN
18542	3083	19	melted	melt	VBN
18542	3083	20	,	,	,
18542	3083	21	and	and	CC
18542	3083	22	three	three	CD
18542	3083	23	eggs	egg	NNS
18542	3083	24	beaten	beat	VBN
18542	3083	25	separately	separately	RB
18542	3083	26	,	,	,
18542	3083	27	mix	mix	VB
18542	3083	28	thoroughly	thoroughly	RB
18542	3083	29	,	,	,
18542	3083	30	put	put	VBN
18542	3083	31	into	into	IN
18542	3083	32	a	a	DT
18542	3083	33	buttered	butter	VBN
18542	3083	34	mould	mould	NN
18542	3083	35	and	and	CC
18542	3083	36	steam	steam	NN
18542	3083	37	for	for	IN
18542	3083	38	an	an	DT
18542	3083	39	hour	hour	NN
18542	3083	40	.	.	.
18542	3084	1	Serve	serve	VB
18542	3084	2	with	with	IN
18542	3084	3	Drawn	Drawn	NNP
18542	3084	4	-	-	HYPH
18542	3084	5	Butter	Butter	NNP
18542	3084	6	Sauce	Sauce	NNP
18542	3084	7	to	to	TO
18542	3084	8	which	which	WDT
18542	3084	9	chopped	chop	VBN
18542	3084	10	olives	olive	NNS
18542	3084	11	and	and	CC
18542	3084	12	capers	caper	NNS
18542	3084	13	have	have	VBP
18542	3084	14	been	be	VBN
18542	3084	15	added	add	VBN
18542	3084	16	.	.	.
18542	3085	1	SALMON	SALMON	NNP
18542	3085	2	IN	in	IN
18542	3085	3	GREEN	GREEN	NNP
18542	3085	4	PEPPERS	pepper	NNS
18542	3085	5	Prepare	prepare	VBP
18542	3085	6	Creamed	Creamed	NNP
18542	3085	7	Salmon	Salmon	NNP
18542	3085	8	according	accord	VBG
18542	3085	9	to	to	IN
18542	3085	10	directions	direction	NNS
18542	3085	11	given	give	VBN
18542	3085	12	for	for	IN
18542	3085	13	Baked	Baked	NNP
18542	3085	14	Creamed	Creamed	NNP
18542	3085	15	Salmon	Salmon	NNP
18542	3085	16	.	.	.
18542	3086	1	Cut	cut	NN
18542	3086	2	slices	slice	NNS
18542	3086	3	from	from	IN
18542	3086	4	the	the	DT
18542	3086	5	tops	top	NNS
18542	3086	6	of	of	IN
18542	3086	7	sweet	sweet	JJ
18542	3086	8	green	green	JJ
18542	3086	9	peppers	pepper	NNS
18542	3086	10	,	,	,
18542	3086	11	remove	remove	VB
18542	3086	12	the	the	DT
18542	3086	13	seeds	seed	NNS
18542	3086	14	and	and	CC
18542	3086	15	fibre	fibre	NN
18542	3086	16	,	,	,
18542	3086	17	fill	fill	VB
18542	3086	18	with	with	IN
18542	3086	19	the	the	DT
18542	3086	20	prepared	prepare	VBN
18542	3086	21	salmon	salmon	NN
18542	3086	22	,	,	,
18542	3086	23	sprinkle	sprinkle	VBP
18542	3086	24	with	with	IN
18542	3086	25	crumbs	crumb	NNS
18542	3086	26	,	,	,
18542	3086	27	dot	dot	NN
18542	3086	28	with	with	IN
18542	3086	29	butter	butter	NN
18542	3086	30	,	,	,
18542	3086	31	put	put	VBN
18542	3086	32	into	into	IN
18542	3086	33	a	a	DT
18542	3086	34	pan	pan	NN
18542	3086	35	of	of	IN
18542	3086	36	hot	hot	JJ
18542	3086	37	water	water	NN
18542	3086	38	and	and	CC
18542	3086	39	bake	bake	VB
18542	3086	40	for	for	IN
18542	3086	41	twenty	twenty	CD
18542	3086	42	or	or	CC
18542	3086	43	thirty	thirty	CD
18542	3086	44	minutes	minute	NNS
18542	3086	45	.	.	.
18542	3087	1	SALMON	SALMON	NNP
18542	3087	2	EN	en	NN
18542	3087	3	CASSEROLE	CASSEROLE	NNS
18542	3087	4	Chop	chop	NN
18542	3087	5	a	a	DT
18542	3087	6	large	large	JJ
18542	3087	7	onion	onion	NN
18542	3087	8	and	and	CC
18542	3087	9	fry	fry	VB
18542	3087	10	it	-PRON-	PRP
18542	3087	11	in	in	IN
18542	3087	12	butter	butter	NN
18542	3087	13	.	.	.
18542	3088	1	Add	add	VB
18542	3088	2	a	a	DT
18542	3088	3	cupful	cupful	NN
18542	3088	4	of	of	IN
18542	3088	5	bread	bread	NN
18542	3088	6	crumbs	crumb	NNS
18542	3088	7	and	and	CC
18542	3088	8	one	one	CD
18542	3088	9	and	and	CC
18542	3088	10	one	one	CD
18542	3088	11	half	half	NN
18542	3088	12	cupfuls	cupful	NNS
18542	3088	13	of	of	IN
18542	3088	14	milk	milk	NN
18542	3088	15	.	.	.
18542	3089	1	Bring	bring	VB
18542	3089	2	to	to	IN
18542	3089	3	the	the	DT
18542	3089	4	boil	boil	NN
18542	3089	5	,	,	,
18542	3089	6	[	[	-LRB-
18542	3089	7	Page	page	NN
18542	3089	8	304	304	CD
18542	3089	9	]	]	-RRB-
18542	3089	10	add	add	VB
18542	3089	11	salt	salt	NN
18542	3089	12	and	and	CC
18542	3089	13	pepper	pepper	NN
18542	3089	14	to	to	IN
18542	3089	15	season	season	NN
18542	3089	16	,	,	,
18542	3089	17	a	a	DT
18542	3089	18	flaked	flake	VBN
18542	3089	19	can	can	NN
18542	3089	20	of	of	IN
18542	3089	21	salmon	salmon	NN
18542	3089	22	,	,	,
18542	3089	23	and	and	CC
18542	3089	24	two	two	CD
18542	3089	25	eggs	egg	NNS
18542	3089	26	well	well	RB
18542	3089	27	beaten	beat	VBN
18542	3089	28	.	.	.
18542	3090	1	Pour	pour	VB
18542	3090	2	into	into	IN
18542	3090	3	a	a	DT
18542	3090	4	buttered	butter	VBN
18542	3090	5	casserole	casserole	NN
18542	3090	6	,	,	,
18542	3090	7	dot	dot	NN
18542	3090	8	with	with	IN
18542	3090	9	butter	butter	NN
18542	3090	10	,	,	,
18542	3090	11	and	and	CC
18542	3090	12	bake	bake	VB
18542	3090	13	brown	brown	NNP
18542	3090	14	.	.	.
18542	3091	1	Sprinkle	sprinkle	VB
18542	3091	2	with	with	IN
18542	3091	3	minced	mince	VBN
18542	3091	4	parsley	parsley	NN
18542	3091	5	and	and	CC
18542	3091	6	serve	serve	VB
18542	3091	7	.	.	.
18542	3092	1	BROILED	broiled	NN
18542	3092	2	SMOKED	SMOKED	NNP
18542	3092	3	SALMON	SALMON	NNP
18542	3092	4	--	--	:
18542	3092	5	I	-PRON-	PRP
18542	3092	6	Soak	soak	VBP
18542	3092	7	for	for	IN
18542	3092	8	twelve	twelve	CD
18542	3092	9	hours	hour	NNS
18542	3092	10	,	,	,
18542	3092	11	changing	change	VBG
18542	3092	12	the	the	DT
18542	3092	13	water	water	NN
18542	3092	14	three	three	CD
18542	3092	15	times	time	NNS
18542	3092	16	.	.	.
18542	3093	1	Drain	drain	NN
18542	3093	2	,	,	,
18542	3093	3	wipe	wipe	NN
18542	3093	4	dry	dry	JJ
18542	3093	5	,	,	,
18542	3093	6	dip	dip	NN
18542	3093	7	in	in	IN
18542	3093	8	olive	olive	NN
18542	3093	9	-	-	HYPH
18542	3093	10	oil	oil	NN
18542	3093	11	and	and	CC
18542	3093	12	vinegar	vinegar	NN
18542	3093	13	,	,	,
18542	3093	14	and	and	CC
18542	3093	15	broil	broil	NNP
18542	3093	16	.	.	.
18542	3094	1	Serve	serve	VB
18542	3094	2	with	with	IN
18542	3094	3	a	a	DT
18542	3094	4	garnish	garnish	NN
18542	3094	5	of	of	IN
18542	3094	6	lemon	lemon	NN
18542	3094	7	and	and	CC
18542	3094	8	parsley	parsley	NN
18542	3094	9	.	.	.
18542	3095	1	BROILED	broiled	NN
18542	3095	2	SMOKED	SMOKED	NNP
18542	3095	3	SALMON	SALMON	NNP
18542	3095	4	--	--	:
18542	3095	5	II	II	NNP
18542	3095	6	Cut	Cut	NNP
18542	3095	7	into	into	IN
18542	3095	8	narrow	narrow	JJ
18542	3095	9	strips	strip	NNS
18542	3095	10	,	,	,
18542	3095	11	parboil	parboil	NN
18542	3095	12	for	for	IN
18542	3095	13	ten	ten	CD
18542	3095	14	minutes	minute	NNS
18542	3095	15	,	,	,
18542	3095	16	drain	drain	VBP
18542	3095	17	,	,	,
18542	3095	18	cover	cover	VBP
18542	3095	19	with	with	IN
18542	3095	20	cold	cold	JJ
18542	3095	21	water	water	NN
18542	3095	22	,	,	,
18542	3095	23	let	let	VBD
18542	3095	24	stand	stand	VB
18542	3095	25	for	for	IN
18542	3095	26	fifteen	fifteen	CD
18542	3095	27	minutes	minute	NNS
18542	3095	28	,	,	,
18542	3095	29	wipe	wipe	NN
18542	3095	30	dry	dry	JJ
18542	3095	31	,	,	,
18542	3095	32	and	and	CC
18542	3095	33	broil	broil	NNP
18542	3095	34	.	.	.
18542	3096	1	Season	season	NN
18542	3096	2	with	with	IN
18542	3096	3	red	red	JJ
18542	3096	4	pepper	pepper	NN
18542	3096	5	and	and	CC
18542	3096	6	lemon	lemon	NN
18542	3096	7	-	-	HYPH
18542	3096	8	juice	juice	NN
18542	3096	9	and	and	CC
18542	3096	10	serve	serve	VB
18542	3096	11	with	with	IN
18542	3096	12	buttered	butter	VBN
18542	3096	13	toast	toast	NN
18542	3096	14	.	.	.
18542	3097	1	BROILED	broiled	NN
18542	3097	2	SMOKED	SMOKED	NNP
18542	3097	3	SALMON	SALMON	NNS
18542	3097	4	--	--	:
18542	3097	5	III	III	NNP
18542	3097	6	Cut	Cut	NNP
18542	3097	7	smoked	smoke	VBD
18542	3097	8	salmon	salmon	NN
18542	3097	9	into	into	IN
18542	3097	10	strips	strip	NNS
18542	3097	11	and	and	CC
18542	3097	12	broil	broil	NN
18542	3097	13	carefully	carefully	RB
18542	3097	14	.	.	.
18542	3098	1	Pour	pour	VB
18542	3098	2	over	over	IN
18542	3098	3	it	-PRON-	PRP
18542	3098	4	melted	melt	VBD
18542	3098	5	butter	butter	NN
18542	3098	6	and	and	CC
18542	3098	7	lemon	lemon	NN
18542	3098	8	-	-	HYPH
18542	3098	9	juice	juice	NN
18542	3098	10	,	,	,
18542	3098	11	sprinkle	sprinkle	VB
18542	3098	12	with	with	IN
18542	3098	13	minced	mince	VBN
18542	3098	14	parsley	parsley	NNP
18542	3098	15	,	,	,
18542	3098	16	and	and	CC
18542	3098	17	serve	serve	VB
18542	3098	18	.	.	.
18542	3099	1	BROILED	broiled	NN
18542	3099	2	SMOKED	SMOKED	NNP
18542	3099	3	SALMON	SALMON	NNP
18542	3099	4	--	--	:
18542	3099	5	IV	IV	NNP
18542	3099	6	Parboil	Parboil	NNP
18542	3099	7	slices	slice	NNS
18542	3099	8	of	of	IN
18542	3099	9	smoked	smoke	VBN
18542	3099	10	salmon	salmon	NN
18542	3099	11	for	for	IN
18542	3099	12	twenty	twenty	CD
18542	3099	13	minutes	minute	NNS
18542	3099	14	,	,	,
18542	3099	15	drain	drain	VBP
18542	3099	16	,	,	,
18542	3099	17	cool	cool	UH
18542	3099	18	,	,	,
18542	3099	19	rub	rub	VBP
18542	3099	20	with	with	IN
18542	3099	21	flour	flour	NN
18542	3099	22	,	,	,
18542	3099	23	broil	broil	NNP
18542	3099	24	carefully	carefully	RB
18542	3099	25	,	,	,
18542	3099	26	and	and	CC
18542	3099	27	serve	serve	VB
18542	3099	28	with	with	IN
18542	3099	29	any	any	DT
18542	3099	30	preferred	preferred	JJ
18542	3099	31	sauce	sauce	NN
18542	3099	32	.	.	.
18542	3100	1	[	[	-LRB-
18542	3100	2	Page	page	NN
18542	3100	3	305	305	CD
18542	3100	4	]	]	-RRB-
18542	3100	5	BROILED	broiled	NN
18542	3100	6	SMOKED	SMOKED	NNP
18542	3100	7	SALMON	SALMON	NNS
18542	3100	8	--	--	:
18542	3100	9	V	V	NNP
18542	3100	10	Wash	Wash	NNP
18542	3100	11	thoroughly	thoroughly	RB
18542	3100	12	and	and	CC
18542	3100	13	soak	soak	VB
18542	3100	14	for	for	IN
18542	3100	15	a	a	DT
18542	3100	16	few	few	JJ
18542	3100	17	hours	hour	NNS
18542	3100	18	very	very	RB
18542	3100	19	salt	salt	NN
18542	3100	20	.	.	.
18542	3101	1	Cover	cover	VB
18542	3101	2	with	with	IN
18542	3101	3	warm	warm	JJ
18542	3101	4	water	water	NN
18542	3101	5	,	,	,
18542	3101	6	simmer	simmer	NN
18542	3101	7	for	for	IN
18542	3101	8	fifteen	fifteen	CD
18542	3101	9	or	or	CC
18542	3101	10	twenty	twenty	CD
18542	3101	11	minutes	minute	NNS
18542	3101	12	,	,	,
18542	3101	13	drain	drain	VBP
18542	3101	14	,	,	,
18542	3101	15	wipe	wipe	NN
18542	3101	16	dry	dry	JJ
18542	3101	17	,	,	,
18542	3101	18	rub	rub	VB
18542	3101	19	with	with	IN
18542	3101	20	butter	butter	NN
18542	3101	21	,	,	,
18542	3101	22	and	and	CC
18542	3101	23	broil	broil	NNP
18542	3101	24	.	.	.
18542	3102	1	BROILED	broiled	NN
18542	3102	2	SALMON	SALMON	NNP
18542	3102	3	À	À	NNP
18542	3102	4	LA	LA	NNP
18542	3102	5	MAÎTRE	MAÎTRE	NNP
18542	3102	6	D'HÔTEL	D'HÔTEL	NNP
18542	3102	7	Soak	Soak	NNP
18542	3102	8	the	the	DT
18542	3102	9	smoked	smoke	VBN
18542	3102	10	salmon	salmon	NN
18542	3102	11	for	for	IN
18542	3102	12	an	an	DT
18542	3102	13	hour	hour	NN
18542	3102	14	in	in	IN
18542	3102	15	cold	cold	JJ
18542	3102	16	water	water	NN
18542	3102	17	,	,	,
18542	3102	18	then	then	RB
18542	3102	19	drain	drain	VB
18542	3102	20	and	and	CC
18542	3102	21	wipe	wipe	NN
18542	3102	22	dry	dry	JJ
18542	3102	23	.	.	.
18542	3103	1	Brush	brush	NN
18542	3103	2	with	with	IN
18542	3103	3	melted	melted	JJ
18542	3103	4	butter	butter	NN
18542	3103	5	and	and	CC
18542	3103	6	broil	broil	NN
18542	3103	7	carefully	carefully	RB
18542	3103	8	.	.	.
18542	3104	1	Serve	serve	VB
18542	3104	2	with	with	IN
18542	3104	3	Maître	Maître	NNP
18542	3104	4	d'Hôtel	d'Hôtel	NNP
18542	3104	5	Sauce	Sauce	NNP
18542	3104	6	.	.	.
18542	3105	1	SMOKED	SMOKED	NNP
18542	3105	2	SALMON	SALMON	NNP
18542	3105	3	Cut	cut	VB
18542	3105	4	it	-PRON-	PRP
18542	3105	5	into	into	IN
18542	3105	6	thin	thin	JJ
18542	3105	7	slices	slice	NNS
18542	3105	8	,	,	,
18542	3105	9	warm	warm	VB
18542	3105	10	it	-PRON-	PRP
18542	3105	11	up	up	RP
18542	3105	12	in	in	IN
18542	3105	13	a	a	DT
18542	3105	14	little	little	JJ
18542	3105	15	olive	olive	JJ
18542	3105	16	-	-	HYPH
18542	3105	17	oil	oil	NN
18542	3105	18	,	,	,
18542	3105	19	strain	strain	VB
18542	3105	20	the	the	DT
18542	3105	21	oil	oil	NN
18542	3105	22	when	when	WRB
18542	3105	23	it	-PRON-	PRP
18542	3105	24	is	be	VBZ
18542	3105	25	warmed	warm	VBN
18542	3105	26	,	,	,
18542	3105	27	add	add	VB
18542	3105	28	to	to	IN
18542	3105	29	it	-PRON-	PRP
18542	3105	30	lemon	lemon	NN
18542	3105	31	-	-	HYPH
18542	3105	32	juice	juice	NN
18542	3105	33	and	and	CC
18542	3105	34	minced	mince	VBD
18542	3105	35	parsley	parsley	NNP
18542	3105	36	,	,	,
18542	3105	37	pour	pour	VB
18542	3105	38	over	over	IN
18542	3105	39	the	the	DT
18542	3105	40	fish	fish	NN
18542	3105	41	,	,	,
18542	3105	42	and	and	CC
18542	3105	43	serve	serve	VB
18542	3105	44	.	.	.
18542	3106	1	BROILED	broiled	NN
18542	3106	2	KIPPERED	KIPPERED	NNP
18542	3106	3	SALMON	SALMON	NNP
18542	3106	4	Cut	Cut	NNP
18542	3106	5	the	the	DT
18542	3106	6	salmon	salmon	NN
18542	3106	7	into	into	IN
18542	3106	8	strips	strip	NNS
18542	3106	9	,	,	,
18542	3106	10	wrap	wrap	NN
18542	3106	11	in	in	IN
18542	3106	12	buttered	butter	VBN
18542	3106	13	paper	paper	NN
18542	3106	14	,	,	,
18542	3106	15	and	and	CC
18542	3106	16	broil	broil	NNP
18542	3106	17	carefully	carefully	RB
18542	3106	18	over	over	IN
18542	3106	19	a	a	DT
18542	3106	20	clear	clear	JJ
18542	3106	21	fire	fire	NN
18542	3106	22	.	.	.
18542	3107	1	Remove	remove	VB
18542	3107	2	the	the	DT
18542	3107	3	paper	paper	NN
18542	3107	4	and	and	CC
18542	3107	5	serve	serve	VB
18542	3107	6	.	.	.
18542	3108	1	FRIED	FRIED	NNP
18542	3108	2	KIPPERED	KIPPERED	NNP
18542	3108	3	SALMON	SALMON	NNP
18542	3108	4	Soak	Soak	NNP
18542	3108	5	slices	slice	NNS
18542	3108	6	of	of	IN
18542	3108	7	kippered	kippered	JJ
18542	3108	8	salmon	salmon	NN
18542	3108	9	in	in	IN
18542	3108	10	olive	olive	NN
18542	3108	11	-	-	HYPH
18542	3108	12	oil	oil	NN
18542	3108	13	for	for	IN
18542	3108	14	several	several	JJ
18542	3108	15	hours	hour	NNS
18542	3108	16	.	.	.
18542	3109	1	Drain	drain	VB
18542	3109	2	off	off	RP
18542	3109	3	the	the	DT
18542	3109	4	oil	oil	NN
18542	3109	5	and	and	CC
18542	3109	6	fry	fry	VB
18542	3109	7	the	the	DT
18542	3109	8	salmon	salmon	NN
18542	3109	9	slices	slice	NNS
18542	3109	10	in	in	IN
18542	3109	11	it	-PRON-	PRP
18542	3109	12	.	.	.
18542	3110	1	Serve	serve	VB
18542	3110	2	with	with	IN
18542	3110	3	melted	melted	JJ
18542	3110	4	butter	butter	NN
18542	3110	5	[	[	-LRB-
18542	3110	6	Page	page	NN
18542	3110	7	306	306	CD
18542	3110	8	]	]	-RRB-
18542	3110	9	and	and	CC
18542	3110	10	lemon	lemon	NN
18542	3110	11	-	-	HYPH
18542	3110	12	juice	juice	NN
18542	3110	13	.	.	.
18542	3111	1	BROILED	broiled	NN
18542	3111	2	SALT	SALT	NNP
18542	3111	3	SALMON	SALMON	NNS
18542	3111	4	Soak	soak	VB
18542	3111	5	the	the	DT
18542	3111	6	fish	fish	NN
18542	3111	7	for	for	IN
18542	3111	8	thirty	thirty	CD
18542	3111	9	-	-	HYPH
18542	3111	10	six	six	CD
18542	3111	11	hours	hour	NNS
18542	3111	12	in	in	IN
18542	3111	13	cold	cold	JJ
18542	3111	14	water	water	NN
18542	3111	15	,	,	,
18542	3111	16	changing	change	VBG
18542	3111	17	the	the	DT
18542	3111	18	water	water	NN
18542	3111	19	often	often	RB
18542	3111	20	.	.	.
18542	3112	1	Drain	drain	NN
18542	3112	2	,	,	,
18542	3112	3	wipe	wipe	NN
18542	3112	4	dry	dry	JJ
18542	3112	5	,	,	,
18542	3112	6	rub	rub	VB
18542	3112	7	with	with	IN
18542	3112	8	melted	melted	JJ
18542	3112	9	butter	butter	NN
18542	3112	10	,	,	,
18542	3112	11	broil	broil	NNP
18542	3112	12	,	,	,
18542	3112	13	and	and	CC
18542	3112	14	serve	serve	VB
18542	3112	15	with	with	IN
18542	3112	16	Egg	Egg	NNP
18542	3112	17	Sauce	Sauce	NNP
18542	3112	18	.	.	.
18542	3113	1	BOILED	BOILED	NNP
18542	3113	2	SALT	SALT	NNP
18542	3113	3	SALMON	SALMON	NNS
18542	3113	4	Soak	soak	VB
18542	3113	5	the	the	DT
18542	3113	6	fish	fish	NN
18542	3113	7	over	over	IN
18542	3113	8	night	night	NN
18542	3113	9	,	,	,
18542	3113	10	drain	drain	VB
18542	3113	11	,	,	,
18542	3113	12	rinse	rinse	NN
18542	3113	13	,	,	,
18542	3113	14	and	and	CC
18542	3113	15	simmer	simmer	NN
18542	3113	16	for	for	IN
18542	3113	17	fifteen	fifteen	CD
18542	3113	18	or	or	CC
18542	3113	19	twenty	twenty	CD
18542	3113	20	minutes	minute	NNS
18542	3113	21	.	.	.
18542	3114	1	Season	season	NN
18542	3114	2	with	with	IN
18542	3114	3	pepper	pepper	NN
18542	3114	4	and	and	CC
18542	3114	5	butter	butter	NN
18542	3114	6	and	and	CC
18542	3114	7	garnish	garnish	VB
18542	3114	8	with	with	IN
18542	3114	9	parsley	parsley	NN
18542	3114	10	.	.	.
18542	3115	1	PICKLED	PICKLED	NNP
18542	3115	2	SALT	SALT	NNP
18542	3115	3	SALMON	SALMON	NNP
18542	3115	4	Prepare	Prepare	NNP
18542	3115	5	according	accord	VBG
18542	3115	6	to	to	IN
18542	3115	7	directions	direction	NNS
18542	3115	8	given	give	VBN
18542	3115	9	for	for	IN
18542	3115	10	Pickled	Pickled	NNP
18542	3115	11	Salmon	Salmon	NNP
18542	3115	12	,	,	,
18542	3115	13	soaking	soak	VBG
18542	3115	14	the	the	DT
18542	3115	15	salt	salt	NN
18542	3115	16	fish	fish	NN
18542	3115	17	for	for	IN
18542	3115	18	twelve	twelve	CD
18542	3115	19	hours	hour	NNS
18542	3115	20	before	before	IN
18542	3115	21	cooking	cooking	NN
18542	3115	22	.	.	.
18542	3116	1	SALT	SALT	NNS
18542	3116	2	SALMON	SALMON	NNP
18542	3116	3	IN	in	IN
18542	3116	4	PAPILLOTES	PAPILLOTES	NNP
18542	3116	5	Cut	cut	VBP
18542	3116	6	the	the	DT
18542	3116	7	fish	fish	NN
18542	3116	8	into	into	IN
18542	3116	9	strips	strip	NNS
18542	3116	10	,	,	,
18542	3116	11	soak	soak	VB
18542	3116	12	for	for	IN
18542	3116	13	an	an	DT
18542	3116	14	hour	hour	NN
18542	3116	15	in	in	IN
18542	3116	16	cold	cold	JJ
18542	3116	17	water	water	NN
18542	3116	18	,	,	,
18542	3116	19	drain	drain	VB
18542	3116	20	,	,	,
18542	3116	21	and	and	CC
18542	3116	22	dry	dry	JJ
18542	3116	23	.	.	.
18542	3117	1	Season	season	NN
18542	3117	2	with	with	IN
18542	3117	3	pepper	pepper	NN
18542	3117	4	and	and	CC
18542	3117	5	wrap	wrap	VB
18542	3117	6	each	each	DT
18542	3117	7	piece	piece	NN
18542	3117	8	in	in	IN
18542	3117	9	tough	tough	JJ
18542	3117	10	,	,	,
18542	3117	11	well	well	RB
18542	3117	12	-	-	HYPH
18542	3117	13	buttered	butter	VBN
18542	3117	14	paper	paper	NN
18542	3117	15	,	,	,
18542	3117	16	twisting	twist	VBG
18542	3117	17	the	the	DT
18542	3117	18	ends	end	NNS
18542	3117	19	.	.	.
18542	3118	1	Broil	Broil	NNP
18542	3118	2	carefully	carefully	RB
18542	3118	3	over	over	IN
18542	3118	4	clear	clear	JJ
18542	3118	5	coals	coal	NNS
18542	3118	6	,	,	,
18542	3118	7	unwrap	unwrap	VB
18542	3118	8	and	and	CC
18542	3118	9	serve	serve	VB
18542	3118	10	with	with	IN
18542	3118	11	any	any	DT
18542	3118	12	preferred	preferred	JJ
18542	3118	13	sauce	sauce	NN
18542	3118	14	.	.	.
18542	3119	1	P.S.	P.S.	NNP
18542	3120	1	This	this	DT
18542	3120	2	is	be	VBZ
18542	3120	3	an	an	DT
18542	3120	4	insignificant	insignificant	JJ
18542	3120	5	fraction	fraction	NN
18542	3120	6	of	of	IN
18542	3120	7	what	what	WP
18542	3120	8	we	-PRON-	PRP
18542	3120	9	really	really	RB
18542	3120	10	know	know	VBP
18542	3120	11	about	about	IN
18542	3120	12	salmon	salmon	NN
18542	3120	13	.	.	.
18542	3121	1	We	-PRON-	PRP
18542	3121	2	are	be	VBP
18542	3121	3	saving	save	VBG
18542	3121	4	the	the	DT
18542	3121	5	rest	rest	NN
18542	3121	6	for	for	IN
18542	3121	7	a	a	DT
18542	3121	8	Piscatorial	Piscatorial	NNP
18542	3121	9	Encyclopedia	Encyclopedia	NNP
18542	3121	10	.	.	.
18542	3122	1	[	[	-LRB-
18542	3122	2	Page	page	NN
18542	3122	3	307	307	CD
18542	3122	4	]	]	-RRB-
18542	3122	5	FOURTEEN	fourteen	NN
18542	3122	6	WAYS	ways	NN
18542	3122	7	TO	to	IN
18542	3122	8	COOK	COOK	NNP
18542	3122	9	SALMON	SALMON	NNP
18542	3122	10	-	-	HYPH
18542	3122	11	TROUT	TROUT	NNP
18542	3122	12	FRIED	FRIED	NNP
18542	3122	13	SALMON	SALMON	NNP
18542	3122	14	-	-	HYPH
18542	3122	15	TROUT	trout	NN
18542	3122	16	CUTLETS	CUTLETS	NNP
18542	3122	17	Cut	Cut	NNP
18542	3122	18	cutlets	cutlet	VBZ
18542	3122	19	from	from	IN
18542	3122	20	a	a	DT
18542	3122	21	large	large	JJ
18542	3122	22	salmon	salmon	NN
18542	3122	23	-	-	HYPH
18542	3122	24	trout	trout	NN
18542	3122	25	,	,	,
18542	3122	26	dip	dip	NN
18542	3122	27	in	in	IN
18542	3122	28	seasoned	seasoned	JJ
18542	3122	29	crumbs	crumb	NNS
18542	3122	30	,	,	,
18542	3122	31	and	and	CC
18542	3122	32	sauté	sauté	JJ
18542	3122	33	in	in	IN
18542	3122	34	hot	hot	JJ
18542	3122	35	fat	fat	NN
18542	3122	36	.	.	.
18542	3123	1	Serve	serve	VB
18542	3123	2	with	with	IN
18542	3123	3	Cream	Cream	NNP
18542	3123	4	Sauce	Sauce	NNP
18542	3123	5	.	.	.
18542	3124	1	BOILED	BOILED	NNP
18542	3124	2	SALMON	SALMON	NNP
18542	3124	3	-	-	HYPH
18542	3124	4	TROUT	trout	NN
18542	3124	5	--	--	:
18542	3124	6	I	-PRON-	PRP
18542	3124	7	Wrap	wrap	VBP
18542	3124	8	the	the	DT
18542	3124	9	prepared	prepared	JJ
18542	3124	10	and	and	CC
18542	3124	11	cleaned	clean	VBN
18542	3124	12	fish	fish	NN
18542	3124	13	in	in	IN
18542	3124	14	mosquito	mosquito	NNP
18542	3124	15	netting	netting	NNP
18542	3124	16	,	,	,
18542	3124	17	tie	tie	VB
18542	3124	18	firmly	firmly	RB
18542	3124	19	,	,	,
18542	3124	20	cover	cover	VB
18542	3124	21	with	with	IN
18542	3124	22	cold	cold	JJ
18542	3124	23	salted	salt	VBN
18542	3124	24	water	water	NN
18542	3124	25	,	,	,
18542	3124	26	bring	bring	VB
18542	3124	27	to	to	IN
18542	3124	28	the	the	DT
18542	3124	29	boil	boil	NN
18542	3124	30	and	and	CC
18542	3124	31	boil	boil	VB
18542	3124	32	slowly	slowly	RB
18542	3124	33	until	until	IN
18542	3124	34	done	do	VBN
18542	3124	35	.	.	.
18542	3125	1	Serve	serve	VB
18542	3125	2	with	with	IN
18542	3125	3	any	any	DT
18542	3125	4	preferred	preferred	JJ
18542	3125	5	sauce	sauce	NN
18542	3125	6	.	.	.
18542	3126	1	BOILED	BOILED	NNP
18542	3126	2	SALMON	SALMON	NNP
18542	3126	3	-	-	HYPH
18542	3126	4	TROUT	trout	NN
18542	3126	5	--	--	:
18542	3126	6	II	II	NNP
18542	3126	7	Prepare	Prepare	NNP
18542	3126	8	and	and	CC
18542	3126	9	clean	clean	VB
18542	3126	10	a	a	DT
18542	3126	11	salmon	salmon	NN
18542	3126	12	-	-	HYPH
18542	3126	13	trout	trout	NN
18542	3126	14	,	,	,
18542	3126	15	stuff	stuff	NN
18542	3126	16	with	with	IN
18542	3126	17	seasoned	seasoned	JJ
18542	3126	18	crumbs	crumb	NNS
18542	3126	19	,	,	,
18542	3126	20	and	and	CC
18542	3126	21	put	put	VBD
18542	3126	22	on	on	IN
18542	3126	23	the	the	DT
18542	3126	24	grate	grate	NN
18542	3126	25	in	in	IN
18542	3126	26	a	a	DT
18542	3126	27	fish	fish	NN
18542	3126	28	-	-	HYPH
18542	3126	29	kettle	kettle	NN
18542	3126	30	.	.	.
18542	3127	1	Sprinkle	sprinkle	VB
18542	3127	2	with	with	IN
18542	3127	3	salt	salt	NN
18542	3127	4	,	,	,
18542	3127	5	pepper	pepper	NN
18542	3127	6	,	,	,
18542	3127	7	and	and	CC
18542	3127	8	grated	grate	VBD
18542	3127	9	nutmeg	nutmeg	NNP
18542	3127	10	,	,	,
18542	3127	11	add	add	VB
18542	3127	12	a	a	DT
18542	3127	13	bunch	bunch	NN
18542	3127	14	of	of	IN
18542	3127	15	sweet	sweet	JJ
18542	3127	16	herbs	herb	NNS
18542	3127	17	,	,	,
18542	3127	18	a	a	DT
18542	3127	19	clove	clove	NN
18542	3127	20	of	of	IN
18542	3127	21	garlic	garlic	NN
18542	3127	22	and	and	CC
18542	3127	23	two	two	CD
18542	3127	24	tablespoonfuls	tablespoonful	NNS
18542	3127	25	of	of	IN
18542	3127	26	butter	butter	NN
18542	3127	27	.	.	.
18542	3128	1	Add	add	VB
18542	3128	2	enough	enough	JJ
18542	3128	3	Claret	Claret	NNP
18542	3128	4	to	to	TO
18542	3128	5	cover	cover	VB
18542	3128	6	and	and	CC
18542	3128	7	simmer	simmer	VB
18542	3128	8	until	until	IN
18542	3128	9	done	do	VBN
18542	3128	10	.	.	.
18542	3129	1	Drain	drain	VB
18542	3129	2	the	the	DT
18542	3129	3	fish	fish	NN
18542	3129	4	,	,	,
18542	3129	5	strain	strain	VB
18542	3129	6	the	the	DT
18542	3129	7	liquid	liquid	NN
18542	3129	8	,	,	,
18542	3129	9	thicken	thicken	VBN
18542	3129	10	if	if	IN
18542	3129	11	[	[	-LRB-
18542	3129	12	Page	page	NN
18542	3129	13	308	308	CD
18542	3129	14	]	]	-RRB-
18542	3129	15	desired	desire	VBD
18542	3129	16	,	,	,
18542	3129	17	and	and	CC
18542	3129	18	serve	serve	VB
18542	3129	19	the	the	DT
18542	3129	20	sauce	sauce	NN
18542	3129	21	separately	separately	RB
18542	3129	22	.	.	.
18542	3130	1	BOILED	BOILED	NNP
18542	3130	2	SALMON	SALMON	NNP
18542	3130	3	-	-	HYPH
18542	3130	4	TROUT	trout	NN
18542	3130	5	--	--	:
18542	3130	6	III	III	NNP
18542	3130	7	Wrap	Wrap	NNP
18542	3130	8	a	a	DT
18542	3130	9	small	small	JJ
18542	3130	10	cleaned	clean	VBN
18542	3130	11	fish	fish	NN
18542	3130	12	in	in	IN
18542	3130	13	mosquito	mosquito	NNP
18542	3130	14	netting	netting	NNP
18542	3130	15	,	,	,
18542	3130	16	sew	sew	VB
18542	3130	17	up	up	RP
18542	3130	18	,	,	,
18542	3130	19	and	and	CC
18542	3130	20	simmer	simmer	NN
18542	3130	21	in	in	IN
18542	3130	22	salted	salt	VBN
18542	3130	23	and	and	CC
18542	3130	24	acidulated	acidulated	JJ
18542	3130	25	water	water	NN
18542	3130	26	until	until	IN
18542	3130	27	tender	tender	NN
18542	3130	28	.	.	.
18542	3131	1	Take	take	VB
18542	3131	2	up	up	RP
18542	3131	3	carefully	carefully	RB
18542	3131	4	,	,	,
18542	3131	5	remove	remove	VB
18542	3131	6	the	the	DT
18542	3131	7	netting	netting	JJ
18542	3131	8	,	,	,
18542	3131	9	garnish	garnish	VB
18542	3131	10	with	with	IN
18542	3131	11	lemon	lemon	NN
18542	3131	12	and	and	CC
18542	3131	13	parsley	parsley	NN
18542	3131	14	,	,	,
18542	3131	15	and	and	CC
18542	3131	16	serve	serve	VB
18542	3131	17	with	with	IN
18542	3131	18	Egg	Egg	NNP
18542	3131	19	or	or	CC
18542	3131	20	Cream	Cream	NNP
18542	3131	21	Sauce	Sauce	NNP
18542	3131	22	.	.	.
18542	3132	1	BOILED	BOILED	NNP
18542	3132	2	SALMON	SALMON	NNP
18542	3132	3	-	-	HYPH
18542	3132	4	TROUT	trout	NN
18542	3132	5	--	--	:
18542	3132	6	IV	IV	NNP
18542	3132	7	Clean	clean	VBP
18542	3132	8	a	a	DT
18542	3132	9	salmon	salmon	NN
18542	3132	10	-	-	HYPH
18542	3132	11	trout	trout	NN
18542	3132	12	,	,	,
18542	3132	13	stuff	stuff	NN
18542	3132	14	with	with	IN
18542	3132	15	seasoned	seasoned	JJ
18542	3132	16	crumbs	crumb	NNS
18542	3132	17	,	,	,
18542	3132	18	and	and	CC
18542	3132	19	put	put	VBD
18542	3132	20	into	into	IN
18542	3132	21	a	a	DT
18542	3132	22	fish	fish	NN
18542	3132	23	-	-	HYPH
18542	3132	24	kettle	kettle	NN
18542	3132	25	with	with	IN
18542	3132	26	equal	equal	JJ
18542	3132	27	parts	part	NNS
18542	3132	28	of	of	IN
18542	3132	29	white	white	JJ
18542	3132	30	wine	wine	NN
18542	3132	31	and	and	CC
18542	3132	32	stock	stock	NN
18542	3132	33	or	or	CC
18542	3132	34	water	water	NN
18542	3132	35	to	to	TO
18542	3132	36	cover	cover	VB
18542	3132	37	.	.	.
18542	3133	1	Add	add	VB
18542	3133	2	a	a	DT
18542	3133	3	carrot	carrot	NN
18542	3133	4	,	,	,
18542	3133	5	an	an	DT
18542	3133	6	onion	onion	NN
18542	3133	7	,	,	,
18542	3133	8	a	a	DT
18542	3133	9	bay	bay	NN
18542	3133	10	-	-	HYPH
18542	3133	11	leaf	leaf	NN
18542	3133	12	,	,	,
18542	3133	13	and	and	CC
18542	3133	14	two	two	CD
18542	3133	15	or	or	CC
18542	3133	16	three	three	CD
18542	3133	17	beans	bean	NNS
18542	3133	18	of	of	IN
18542	3133	19	garlic	garlic	NN
18542	3133	20	.	.	.
18542	3134	1	Cook	cook	VB
18542	3134	2	the	the	DT
18542	3134	3	fish	fish	NN
18542	3134	4	slowly	slowly	RB
18542	3134	5	,	,	,
18542	3134	6	drain	drain	VBP
18542	3134	7	,	,	,
18542	3134	8	and	and	CC
18542	3134	9	reduce	reduce	VB
18542	3134	10	the	the	DT
18542	3134	11	liquid	liquid	NN
18542	3134	12	by	by	IN
18542	3134	13	rapid	rapid	JJ
18542	3134	14	boiling	boiling	NN
18542	3134	15	to	to	IN
18542	3134	16	one	one	CD
18542	3134	17	pint	pint	NN
18542	3134	18	.	.	.
18542	3135	1	Thicken	Thicken	VBN
18542	3135	2	with	with	IN
18542	3135	3	butter	butter	NN
18542	3135	4	and	and	CC
18542	3135	5	flour	flour	NN
18542	3135	6	,	,	,
18542	3135	7	pour	pour	VB
18542	3135	8	over	over	IN
18542	3135	9	the	the	DT
18542	3135	10	fish	fish	NN
18542	3135	11	,	,	,
18542	3135	12	and	and	CC
18542	3135	13	serve	serve	VB
18542	3135	14	.	.	.
18542	3136	1	BAKED	baked	JJ
18542	3136	2	SALMON	SALMON	NNP
18542	3136	3	-	-	HYPH
18542	3136	4	TROUT	trout	NN
18542	3136	5	--	--	:
18542	3136	6	I	-PRON-	PRP
18542	3136	7	Clean	clean	VBP
18542	3136	8	a	a	DT
18542	3136	9	salmon	salmon	NN
18542	3136	10	-	-	HYPH
18542	3136	11	trout	trout	NN
18542	3136	12	,	,	,
18542	3136	13	stuff	stuff	VB
18542	3136	14	it	-PRON-	PRP
18542	3136	15	with	with	IN
18542	3136	16	seasoned	seasoned	JJ
18542	3136	17	crumbs	crumb	NNS
18542	3136	18	,	,	,
18542	3136	19	and	and	CC
18542	3136	20	sew	sew	VB
18542	3136	21	up	up	RP
18542	3136	22	.	.	.
18542	3137	1	Put	put	VB
18542	3137	2	into	into	IN
18542	3137	3	a	a	DT
18542	3137	4	fish	fish	NN
18542	3137	5	-	-	HYPH
18542	3137	6	kettle	kettle	NN
18542	3137	7	with	with	IN
18542	3137	8	a	a	DT
18542	3137	9	quart	quart	NN
18542	3137	10	of	of	IN
18542	3137	11	white	white	JJ
18542	3137	12	wine	wine	NN
18542	3137	13	,	,	,
18542	3137	14	half	half	PDT
18542	3137	15	a	a	DT
18542	3137	16	cupful	cupful	NN
18542	3137	17	of	of	IN
18542	3137	18	butter	butter	NN
18542	3137	19	,	,	,
18542	3137	20	a	a	DT
18542	3137	21	chopped	chop	VBN
18542	3137	22	onion	onion	NN
18542	3137	23	,	,	,
18542	3137	24	two	two	CD
18542	3137	25	tablespoonfuls	tablespoonful	NNS
18542	3137	26	of	of	IN
18542	3137	27	chopped	chop	VBN
18542	3137	28	parsley	parsley	NN
18542	3137	29	,	,	,
18542	3137	30	a	a	DT
18542	3137	31	can	can	MD
18542	3137	32	of	of	IN
18542	3137	33	button	button	NN
18542	3137	34	mushrooms	mushroom	NNS
18542	3137	35	,	,	,
18542	3137	36	and	and	CC
18542	3137	37	salt	salt	NN
18542	3137	38	,	,	,
18542	3137	39	pepper	pepper	NN
18542	3137	40	,	,	,
18542	3137	41	and	and	CC
18542	3137	42	grated	grate	VBD
18542	3137	43	nutmeg	nutmeg	NNP
18542	3137	44	to	to	IN
18542	3137	45	season	season	NN
18542	3137	46	.	.	.
18542	3138	1	Cover	cover	VB
18542	3138	2	and	and	CC
18542	3138	3	cook	cook	NN
18542	3138	4	in	in	IN
18542	3138	5	a	a	DT
18542	3138	6	moderate	moderate	JJ
18542	3138	7	oven	oven	NN
18542	3138	8	for	for	IN
18542	3138	9	an	an	DT
18542	3138	10	hour	hour	NN
18542	3138	11	.	.	.
18542	3139	1	Take	take	VB
18542	3139	2	up	up	RP
18542	3139	3	[	[	-LRB-
18542	3139	4	Page	page	NN
18542	3139	5	309	309	CD
18542	3139	6	]	]	-RRB-
18542	3139	7	carefully	carefully	RB
18542	3139	8	,	,	,
18542	3139	9	skin	skin	VB
18542	3139	10	the	the	DT
18542	3139	11	fish	fish	NN
18542	3139	12	,	,	,
18542	3139	13	cover	cover	VB
18542	3139	14	with	with	IN
18542	3139	15	crumbs	crumb	NNS
18542	3139	16	,	,	,
18542	3139	17	dot	dot	VBP
18542	3139	18	with	with	IN
18542	3139	19	butter	butter	NN
18542	3139	20	,	,	,
18542	3139	21	and	and	CC
18542	3139	22	brown	brown	NNP
18542	3139	23	in	in	IN
18542	3139	24	the	the	DT
18542	3139	25	oven	oven	NN
18542	3139	26	.	.	.
18542	3140	1	Reduce	reduce	VB
18542	3140	2	the	the	DT
18542	3140	3	gravy	gravy	NN
18542	3140	4	by	by	IN
18542	3140	5	rapid	rapid	NNP
18542	3140	6	boiling	boiling	NN
18542	3140	7	,	,	,
18542	3140	8	thicken	thicken	VBG
18542	3140	9	with	with	IN
18542	3140	10	butter	butter	NN
18542	3140	11	and	and	CC
18542	3140	12	flour	flour	NN
18542	3140	13	cooked	cook	VBN
18542	3140	14	together	together	RB
18542	3140	15	,	,	,
18542	3140	16	and	and	CC
18542	3140	17	serve	serve	VB
18542	3140	18	in	in	IN
18542	3140	19	a	a	DT
18542	3140	20	gravy	gravy	NN
18542	3140	21	-	-	HYPH
18542	3140	22	boat	boat	NN
18542	3140	23	.	.	.
18542	3141	1	BAKED	baked	JJ
18542	3141	2	SALMON	SALMON	NNP
18542	3141	3	-	-	HYPH
18542	3141	4	TROUT	trout	NN
18542	3141	5	--	--	:
18542	3141	6	II	II	NNP
18542	3141	7	Prepare	Prepare	NNP
18542	3141	8	and	and	CC
18542	3141	9	clean	clean	VB
18542	3141	10	the	the	DT
18542	3141	11	fish	fish	NN
18542	3141	12	and	and	CC
18542	3141	13	put	put	VBD
18542	3141	14	into	into	IN
18542	3141	15	a	a	DT
18542	3141	16	buttered	butter	VBN
18542	3141	17	baking	baking	NN
18542	3141	18	-	-	HYPH
18542	3141	19	pan	pan	NN
18542	3141	20	with	with	IN
18542	3141	21	enough	enough	JJ
18542	3141	22	water	water	NN
18542	3141	23	to	to	TO
18542	3141	24	keep	keep	VB
18542	3141	25	from	from	IN
18542	3141	26	burning	burn	VBG
18542	3141	27	.	.	.
18542	3142	1	Bake	bake	VB
18542	3142	2	slowly	slowly	RB
18542	3142	3	,	,	,
18542	3142	4	basting	baste	VBG
18542	3142	5	as	as	IN
18542	3142	6	required	require	VBN
18542	3142	7	with	with	IN
18542	3142	8	melted	melted	JJ
18542	3142	9	butter	butter	NN
18542	3142	10	and	and	CC
18542	3142	11	hot	hot	JJ
18542	3142	12	water	water	NN
18542	3142	13	.	.	.
18542	3143	1	Cook	cook	VB
18542	3143	2	together	together	RB
18542	3143	3	one	one	CD
18542	3143	4	tablespoonful	tablespoonful	JJ
18542	3143	5	each	each	DT
18542	3143	6	of	of	IN
18542	3143	7	butter	butter	NN
18542	3143	8	and	and	CC
18542	3143	9	flour	flour	NN
18542	3143	10	,	,	,
18542	3143	11	add	add	VB
18542	3143	12	a	a	DT
18542	3143	13	cupful	cupful	NN
18542	3143	14	of	of	IN
18542	3143	15	cream	cream	NN
18542	3143	16	,	,	,
18542	3143	17	and	and	CC
18542	3143	18	half	half	PDT
18542	3143	19	a	a	DT
18542	3143	20	cupful	cupful	NN
18542	3143	21	of	of	IN
18542	3143	22	boiling	boil	VBG
18542	3143	23	water	water	NN
18542	3143	24	in	in	IN
18542	3143	25	which	which	WDT
18542	3143	26	a	a	DT
18542	3143	27	bit	bit	NN
18542	3143	28	of	of	IN
18542	3143	29	soda	soda	NN
18542	3143	30	has	have	VBZ
18542	3143	31	been	be	VBN
18542	3143	32	dissolved	dissolve	VBN
18542	3143	33	.	.	.
18542	3144	1	Cook	cook	VB
18542	3144	2	until	until	IN
18542	3144	3	thick	thick	JJ
18542	3144	4	,	,	,
18542	3144	5	stirring	stir	VBG
18542	3144	6	constantly	constantly	RB
18542	3144	7	,	,	,
18542	3144	8	and	and	CC
18542	3144	9	add	add	VB
18542	3144	10	two	two	CD
18542	3144	11	tablespoonfuls	tablespoonful	NNS
18542	3144	12	of	of	IN
18542	3144	13	melted	melted	JJ
18542	3144	14	butter	butter	NN
18542	3144	15	and	and	CC
18542	3144	16	a	a	DT
18542	3144	17	teaspoonful	teaspoonful	NN
18542	3144	18	of	of	IN
18542	3144	19	minced	mince	VBN
18542	3144	20	parsley	parsley	NN
18542	3144	21	.	.	.
18542	3145	1	Pour	pour	VB
18542	3145	2	the	the	DT
18542	3145	3	sauce	sauce	NN
18542	3145	4	around	around	IN
18542	3145	5	the	the	DT
18542	3145	6	fish	fish	NN
18542	3145	7	and	and	CC
18542	3145	8	serve	serve	VB
18542	3145	9	.	.	.
18542	3146	1	BAKED	baked	JJ
18542	3146	2	SALMON	SALMON	NNP
18542	3146	3	-	-	HYPH
18542	3146	4	TROUT	trout	NN
18542	3146	5	--	--	:
18542	3146	6	III	III	NNP
18542	3146	7	Have	have	VBP
18542	3146	8	a	a	DT
18542	3146	9	large	large	JJ
18542	3146	10	salmon	salmon	NN
18542	3146	11	-	-	HYPH
18542	3146	12	trout	trout	NN
18542	3146	13	cleaned	clean	VBD
18542	3146	14	and	and	CC
18542	3146	15	larded	lard	VBN
18542	3146	16	.	.	.
18542	3147	1	Put	put	VB
18542	3147	2	into	into	IN
18542	3147	3	a	a	DT
18542	3147	4	buttered	butter	VBN
18542	3147	5	baking	baking	NN
18542	3147	6	-	-	HYPH
18542	3147	7	pan	pan	NNP
18542	3147	8	,	,	,
18542	3147	9	rub	rub	VB
18542	3147	10	the	the	DT
18542	3147	11	fish	fish	NN
18542	3147	12	with	with	IN
18542	3147	13	salt	salt	NN
18542	3147	14	and	and	CC
18542	3147	15	pepper	pepper	NN
18542	3147	16	,	,	,
18542	3147	17	and	and	CC
18542	3147	18	pour	pour	VB
18542	3147	19	over	over	IN
18542	3147	20	a	a	DT
18542	3147	21	wineglassful	wineglassful	NN
18542	3147	22	of	of	IN
18542	3147	23	Madeira	Madeira	NNP
18542	3147	24	.	.	.
18542	3148	1	Cover	cover	VB
18542	3148	2	with	with	IN
18542	3148	3	buttered	butter	VBN
18542	3148	4	paper	paper	NN
18542	3148	5	and	and	CC
18542	3148	6	bake	bake	NN
18542	3148	7	,	,	,
18542	3148	8	basting	baste	VBG
18542	3148	9	every	every	DT
18542	3148	10	ten	ten	CD
18542	3148	11	or	or	CC
18542	3148	12	fifteen	fifteen	CD
18542	3148	13	minutes	minute	NNS
18542	3148	14	with	with	IN
18542	3148	15	the	the	DT
18542	3148	16	liquid	liquid	NN
18542	3148	17	.	.	.
18542	3149	1	Serve	serve	VB
18542	3149	2	with	with	IN
18542	3149	3	any	any	DT
18542	3149	4	preferred	preferred	JJ
18542	3149	5	sauce	sauce	NN
18542	3149	6	.	.	.
18542	3150	1	[	[	-LRB-
18542	3150	2	Page	page	NN
18542	3150	3	310	310	CD
18542	3150	4	]	]	-RRB-
18542	3150	5	SALMON	SALMON	NNP
18542	3150	6	-	-	HYPH
18542	3150	7	TROUT	trout	NN
18542	3150	8	À	À	NNP
18542	3150	9	LA	LA	NNP
18542	3150	10	GENOISE	GENOISE	NNP
18542	3150	11	Prepare	Prepare	NNP
18542	3150	12	and	and	CC
18542	3150	13	clean	clean	VB
18542	3150	14	a	a	DT
18542	3150	15	salmon	salmon	NN
18542	3150	16	-	-	HYPH
18542	3150	17	trout	trout	NN
18542	3150	18	,	,	,
18542	3150	19	remove	remove	VB
18542	3150	20	the	the	DT
18542	3150	21	backbone	backbone	NN
18542	3150	22	,	,	,
18542	3150	23	stuff	stuff	NN
18542	3150	24	with	with	IN
18542	3150	25	seasoned	seasoned	JJ
18542	3150	26	crumbs	crumb	NNS
18542	3150	27	,	,	,
18542	3150	28	and	and	CC
18542	3150	29	put	put	VBD
18542	3150	30	into	into	IN
18542	3150	31	a	a	DT
18542	3150	32	buttered	butter	VBN
18542	3150	33	pan	pan	NN
18542	3150	34	with	with	IN
18542	3150	35	half	half	PDT
18542	3150	36	a	a	DT
18542	3150	37	cupful	cupful	NN
18542	3150	38	of	of	IN
18542	3150	39	Sherry	Sherry	NNP
18542	3150	40	,	,	,
18542	3150	41	two	two	CD
18542	3150	42	cupfuls	cupful	NNS
18542	3150	43	of	of	IN
18542	3150	44	stock	stock	NN
18542	3150	45	,	,	,
18542	3150	46	a	a	DT
18542	3150	47	bunch	bunch	NN
18542	3150	48	of	of	IN
18542	3150	49	parsley	parsley	NN
18542	3150	50	,	,	,
18542	3150	51	a	a	DT
18542	3150	52	sliced	sliced	JJ
18542	3150	53	onion	onion	NN
18542	3150	54	,	,	,
18542	3150	55	and	and	CC
18542	3150	56	salt	salt	NN
18542	3150	57	,	,	,
18542	3150	58	pepper	pepper	NN
18542	3150	59	,	,	,
18542	3150	60	and	and	CC
18542	3150	61	sweet	sweet	JJ
18542	3150	62	herbs	herb	NNS
18542	3150	63	to	to	TO
18542	3150	64	season	season	VB
18542	3150	65	.	.	.
18542	3151	1	Cover	cover	VB
18542	3151	2	with	with	IN
18542	3151	3	a	a	DT
18542	3151	4	buttered	butter	VBN
18542	3151	5	paper	paper	NN
18542	3151	6	and	and	CC
18542	3151	7	cook	cook	NN
18542	3151	8	slowly	slowly	RB
18542	3151	9	,	,	,
18542	3151	10	basting	baste	VBG
18542	3151	11	often	often	RB
18542	3151	12	.	.	.
18542	3152	1	Take	take	VB
18542	3152	2	up	up	RP
18542	3152	3	the	the	DT
18542	3152	4	fish	fish	NN
18542	3152	5	,	,	,
18542	3152	6	strain	strain	VB
18542	3152	7	the	the	DT
18542	3152	8	liquid	liquid	NN
18542	3152	9	,	,	,
18542	3152	10	and	and	CC
18542	3152	11	add	add	VB
18542	3152	12	enough	enough	JJ
18542	3152	13	stock	stock	NN
18542	3152	14	to	to	TO
18542	3152	15	make	make	VB
18542	3152	16	the	the	DT
18542	3152	17	required	require	VBN
18542	3152	18	quantity	quantity	NN
18542	3152	19	of	of	IN
18542	3152	20	sauce	sauce	NN
18542	3152	21	.	.	.
18542	3153	1	Thicken	thicken	NN
18542	3153	2	with	with	IN
18542	3153	3	flour	flour	NN
18542	3153	4	cooked	cook	VBN
18542	3153	5	in	in	IN
18542	3153	6	butter	butter	NN
18542	3153	7	,	,	,
18542	3153	8	add	add	VB
18542	3153	9	two	two	CD
18542	3153	10	tablespoonfuls	tablespoonful	NNS
18542	3153	11	of	of	IN
18542	3153	12	butter	butter	NN
18542	3153	13	,	,	,
18542	3153	14	and	and	CC
18542	3153	15	lemon	lemon	NN
18542	3153	16	-	-	HYPH
18542	3153	17	juice	juice	NN
18542	3153	18	and	and	CC
18542	3153	19	anchovy	anchovy	JJ
18542	3153	20	essence	essence	NN
18542	3153	21	to	to	TO
18542	3153	22	season	season	NN
18542	3153	23	.	.	.
18542	3154	1	Serve	serve	VB
18542	3154	2	the	the	DT
18542	3154	3	sauce	sauce	NN
18542	3154	4	separately	separately	RB
18542	3154	5	,	,	,
18542	3154	6	SALMON	SALMON	NNP
18542	3154	7	-	-	HYPH
18542	3154	8	TROUT	TROUT	NNP
18542	3154	9	À	À	NNP
18542	3154	10	LA	LA	NNP
18542	3154	11	HOLLANDAISE	HOLLANDAISE	NNP
18542	3154	12	Prepare	Prepare	NNP
18542	3154	13	and	and	CC
18542	3154	14	clean	clean	VB
18542	3154	15	the	the	DT
18542	3154	16	salmon	salmon	NN
18542	3154	17	-	-	HYPH
18542	3154	18	trout	trout	NN
18542	3154	19	and	and	CC
18542	3154	20	cook	cook	NN
18542	3154	21	in	in	IN
18542	3154	22	salted	salted	JJ
18542	3154	23	and	and	CC
18542	3154	24	acidulated	acidulated	JJ
18542	3154	25	water	water	NN
18542	3154	26	,	,	,
18542	3154	27	seasoning	season	VBG
18542	3154	28	with	with	IN
18542	3154	29	salt	salt	NN
18542	3154	30	,	,	,
18542	3154	31	pepper	pepper	NN
18542	3154	32	,	,	,
18542	3154	33	and	and	CC
18542	3154	34	parsley	parsley	NN
18542	3154	35	.	.	.
18542	3155	1	Drain	drain	VB
18542	3155	2	,	,	,
18542	3155	3	and	and	CC
18542	3155	4	serve	serve	VB
18542	3155	5	with	with	IN
18542	3155	6	a	a	DT
18542	3155	7	Hollandaise	Hollandaise	NNP
18542	3155	8	Sauce	Sauce	NNP
18542	3155	9	to	to	TO
18542	3155	10	which	which	WDT
18542	3155	11	chopped	chop	VBD
18542	3155	12	cooked	cooked	JJ
18542	3155	13	oysters	oyster	NNS
18542	3155	14	have	have	VBP
18542	3155	15	been	be	VBN
18542	3155	16	added	add	VBN
18542	3155	17	.	.	.
18542	3156	1	SALMON	SALMON	NNP
18542	3156	2	-	-	HYPH
18542	3156	3	TROUT	TROUT	NNP
18542	3156	4	À	À	NNP
18542	3156	5	LA	LA	NNP
18542	3156	6	MAÎTRE	MAÎTRE	NNP
18542	3156	7	D'HÔTEL	D'HÔTEL	NNP
18542	3156	8	Prepare	Prepare	NNP
18542	3156	9	and	and	CC
18542	3156	10	clean	clean	VB
18542	3156	11	a	a	DT
18542	3156	12	salmon	salmon	NN
18542	3156	13	-	-	HYPH
18542	3156	14	trout	trout	NN
18542	3156	15	,	,	,
18542	3156	16	split	split	NN
18542	3156	17	and	and	CC
18542	3156	18	broil	broil	NN
18542	3156	19	,	,	,
18542	3156	20	basting	baste	VBG
18542	3156	21	with	with	IN
18542	3156	22	oil	oil	NN
18542	3156	23	if	if	IN
18542	3156	24	required	require	VBN
18542	3156	25	.	.	.
18542	3157	1	Serve	serve	VB
18542	3157	2	with	with	IN
18542	3157	3	Maître	Maître	NNP
18542	3157	4	d'Hôtel	d'Hôtel	NNP
18542	3157	5	Sauce	Sauce	NNP
18542	3157	6	.	.	.
18542	3158	1	SALMON	SALMON	NNP
18542	3158	2	-	-	HYPH
18542	3158	3	TROUT	trout	NN
18542	3158	4	À	À	NNP
18542	3158	5	LA	LA	NNP
18542	3158	6	RICHELIEU	RICHELIEU	NNP
18542	3158	7	Put	put	VBP
18542	3158	8	a	a	DT
18542	3158	9	cleaned	clean	VBN
18542	3158	10	salmon	salmon	NN
18542	3158	11	-	-	HYPH
18542	3158	12	trout	trout	NN
18542	3158	13	into	into	IN
18542	3158	14	a	a	DT
18542	3158	15	baking	baking	NN
18542	3158	16	-	-	HYPH
18542	3158	17	dish	dish	NN
18542	3158	18	,	,	,
18542	3158	19	[	[	-LRB-
18542	3158	20	Page	page	NN
18542	3158	21	311	311	CD
18542	3158	22	]	]	-RRB-
18542	3158	23	with	with	IN
18542	3158	24	two	two	CD
18542	3158	25	tablespoonfuls	tablespoonful	NNS
18542	3158	26	of	of	IN
18542	3158	27	butter	butter	NN
18542	3158	28	,	,	,
18542	3158	29	salt	salt	NN
18542	3158	30	,	,	,
18542	3158	31	pepper	pepper	NN
18542	3158	32	,	,	,
18542	3158	33	and	and	CC
18542	3158	34	grated	grate	VBD
18542	3158	35	nutmeg	nutmeg	NNP
18542	3158	36	to	to	IN
18542	3158	37	season	season	NN
18542	3158	38	,	,	,
18542	3158	39	and	and	CC
18542	3158	40	enough	enough	JJ
18542	3158	41	white	white	JJ
18542	3158	42	wine	wine	NN
18542	3158	43	to	to	TO
18542	3158	44	keep	keep	VB
18542	3158	45	from	from	IN
18542	3158	46	burning	burn	VBG
18542	3158	47	.	.	.
18542	3159	1	Cover	cover	VB
18542	3159	2	with	with	IN
18542	3159	3	a	a	DT
18542	3159	4	buttered	butter	VBN
18542	3159	5	paper	paper	NN
18542	3159	6	and	and	CC
18542	3159	7	bake	bake	NN
18542	3159	8	,	,	,
18542	3159	9	basting	baste	VBG
18542	3159	10	frequently	frequently	RB
18542	3159	11	with	with	IN
18542	3159	12	the	the	DT
18542	3159	13	liquid	liquid	NN
18542	3159	14	.	.	.
18542	3160	1	Drain	drain	VB
18542	3160	2	the	the	DT
18542	3160	3	fish	fish	NN
18542	3160	4	and	and	CC
18542	3160	5	add	add	VB
18542	3160	6	enough	enough	JJ
18542	3160	7	white	white	JJ
18542	3160	8	stock	stock	NN
18542	3160	9	or	or	CC
18542	3160	10	oyster	oyster	JJ
18542	3160	11	liquid	liquid	NN
18542	3160	12	to	to	TO
18542	3160	13	make	make	VB
18542	3160	14	the	the	DT
18542	3160	15	required	require	VBN
18542	3160	16	quantity	quantity	NN
18542	3160	17	of	of	IN
18542	3160	18	sauce	sauce	NN
18542	3160	19	.	.	.
18542	3161	1	Thicken	thicken	NN
18542	3161	2	with	with	IN
18542	3161	3	flour	flour	NN
18542	3161	4	cooked	cook	VBN
18542	3161	5	in	in	IN
18542	3161	6	butter	butter	NN
18542	3161	7	.	.	.
18542	3162	1	Take	take	VB
18542	3162	2	from	from	IN
18542	3162	3	the	the	DT
18542	3162	4	fire	fire	NN
18542	3162	5	,	,	,
18542	3162	6	add	add	VB
18542	3162	7	the	the	DT
18542	3162	8	yolks	yolk	NNS
18542	3162	9	of	of	IN
18542	3162	10	four	four	CD
18542	3162	11	eggs	egg	NNS
18542	3162	12	beaten	beat	VBN
18542	3162	13	with	with	IN
18542	3162	14	the	the	DT
18542	3162	15	juice	juice	NN
18542	3162	16	of	of	IN
18542	3162	17	a	a	DT
18542	3162	18	lemon	lemon	NN
18542	3162	19	,	,	,
18542	3162	20	reheat	reheat	VB
18542	3162	21	,	,	,
18542	3162	22	pour	pour	VBP
18542	3162	23	over	over	IN
18542	3162	24	the	the	DT
18542	3162	25	fish	fish	NN
18542	3162	26	,	,	,
18542	3162	27	and	and	CC
18542	3162	28	serve	serve	VB
18542	3162	29	.	.	.
18542	3163	1	PICKLED	PICKLED	NNP
18542	3163	2	SALMON	SALMON	NNP
18542	3163	3	-	-	HYPH
18542	3163	4	TROUT	trout	NN
18542	3163	5	Clean	clean	JJ
18542	3163	6	the	the	DT
18542	3163	7	fish	fish	NN
18542	3163	8	thoroughly	thoroughly	RB
18542	3163	9	and	and	CC
18542	3163	10	cut	cut	VBN
18542	3163	11	into	into	IN
18542	3163	12	strips	strip	NNS
18542	3163	13	.	.	.
18542	3164	1	Cover	cover	VB
18542	3164	2	the	the	DT
18542	3164	3	bottom	bottom	NN
18542	3164	4	of	of	IN
18542	3164	5	a	a	DT
18542	3164	6	baking	baking	NN
18542	3164	7	-	-	HYPH
18542	3164	8	dish	dish	NN
18542	3164	9	with	with	IN
18542	3164	10	sliced	sliced	JJ
18542	3164	11	onion	onion	NN
18542	3164	12	,	,	,
18542	3164	13	sprinkle	sprinkle	VB
18542	3164	14	with	with	IN
18542	3164	15	salt	salt	NN
18542	3164	16	and	and	CC
18542	3164	17	pepper	pepper	NN
18542	3164	18	,	,	,
18542	3164	19	cover	cover	VBP
18542	3164	20	with	with	IN
18542	3164	21	pieces	piece	NNS
18542	3164	22	of	of	IN
18542	3164	23	fish	fish	NN
18542	3164	24	,	,	,
18542	3164	25	add	add	VB
18542	3164	26	more	more	JJR
18542	3164	27	onions	onion	NNS
18542	3164	28	,	,	,
18542	3164	29	and	and	CC
18542	3164	30	cover	cover	VB
18542	3164	31	with	with	IN
18542	3164	32	cold	cold	JJ
18542	3164	33	water	water	NN
18542	3164	34	,	,	,
18542	3164	35	made	make	VBD
18542	3164	36	very	very	RB
18542	3164	37	acid	acid	JJ
18542	3164	38	with	with	IN
18542	3164	39	good	good	JJ
18542	3164	40	vinegar	vinegar	NN
18542	3164	41	.	.	.
18542	3165	1	Add	add	VB
18542	3165	2	a	a	DT
18542	3165	3	few	few	JJ
18542	3165	4	cloves	clove	NNS
18542	3165	5	,	,	,
18542	3165	6	a	a	DT
18542	3165	7	bit	bit	NN
18542	3165	8	of	of	IN
18542	3165	9	ginger	ginger	NN
18542	3165	10	root	root	NN
18542	3165	11	,	,	,
18542	3165	12	and	and	CC
18542	3165	13	a	a	DT
18542	3165	14	pinch	pinch	NN
18542	3165	15	of	of	IN
18542	3165	16	allspice	allspice	NN
18542	3165	17	.	.	.
18542	3166	1	Bake	bake	VB
18542	3166	2	slowly	slowly	RB
18542	3166	3	until	until	IN
18542	3166	4	the	the	DT
18542	3166	5	fish	fish	NN
18542	3166	6	is	be	VBZ
18542	3166	7	tender	tender	JJ
18542	3166	8	and	and	CC
18542	3166	9	serve	serve	VB
18542	3166	10	cold	cold	JJ
18542	3166	11	.	.	.
18542	3167	1	SALMON	salmon	NN
18542	3167	2	-	-	HYPH
18542	3167	3	TROUT	trout	NN
18542	3167	4	WITH	with	IN
18542	3167	5	SHRIMP	SHRIMP	NNP
18542	3167	6	SAUCE	SAUCE	NNP
18542	3167	7	Prepare	Prepare	NNP
18542	3167	8	and	and	CC
18542	3167	9	clean	clean	VB
18542	3167	10	a	a	DT
18542	3167	11	salmon	salmon	NN
18542	3167	12	-	-	HYPH
18542	3167	13	trout	trout	NN
18542	3167	14	and	and	CC
18542	3167	15	cook	cook	NN
18542	3167	16	in	in	IN
18542	3167	17	salted	salted	JJ
18542	3167	18	and	and	CC
18542	3167	19	acidulated	acidulated	JJ
18542	3167	20	water	water	NN
18542	3167	21	to	to	TO
18542	3167	22	cover	cover	VB
18542	3167	23	,	,	,
18542	3167	24	adding	add	VBG
18542	3167	25	a	a	DT
18542	3167	26	bunch	bunch	NN
18542	3167	27	of	of	IN
18542	3167	28	parsley	parsley	NN
18542	3167	29	.	.	.
18542	3168	1	Drain	drain	VB
18542	3168	2	and	and	CC
18542	3168	3	serve	serve	VB
18542	3168	4	with	with	IN
18542	3168	5	Shrimp	Shrimp	NNP
18542	3168	6	Sauce	Sauce	NNP
18542	3168	7	.	.	.
18542	3169	1	[	[	-LRB-
18542	3169	2	Page	Page	NNP
18542	3169	3	313	313	CD
18542	3169	4	]	]	-RRB-
18542	3169	5	TWENTY	TWENTY	NNP
18542	3169	6	WAYS	ways	NN
18542	3169	7	TO	to	IN
18542	3169	8	COOK	COOK	NNP
18542	3169	9	SARDINES	sardine	NNS
18542	3169	10	.	.	.
18542	3170	1	BROILED	broiled	NN
18542	3170	2	SARDINES	SARDINES	NNPS
18542	3170	3	--	--	:
18542	3170	4	I	-PRON-	PRP
18542	3170	5	Broil	broil	VBP
18542	3170	6	a	a	DT
18542	3170	7	dozen	dozen	NN
18542	3170	8	large	large	JJ
18542	3170	9	sardines	sardine	NNS
18542	3170	10	on	on	IN
18542	3170	11	a	a	DT
18542	3170	12	double	double	JJ
18542	3170	13	broiler	broiler	NN
18542	3170	14	.	.	.
18542	3171	1	Lay	Lay	NNP
18542	3171	2	on	on	IN
18542	3171	3	fingers	finger	NNS
18542	3171	4	of	of	IN
18542	3171	5	toast	toast	NN
18542	3171	6	,	,	,
18542	3171	7	garnish	garnish	VBP
18542	3171	8	with	with	IN
18542	3171	9	lemon	lemon	NN
18542	3171	10	,	,	,
18542	3171	11	and	and	CC
18542	3171	12	serve	serve	VB
18542	3171	13	with	with	IN
18542	3171	14	Maître	Maître	NNP
18542	3171	15	d'Hôtel	d'Hôtel	NNP
18542	3171	16	Sauce	Sauce	NNP
18542	3171	17	.	.	.
18542	3172	1	BROILED	broiled	NN
18542	3172	2	SARDINES	sardine	VBZ
18542	3172	3	--	--	:
18542	3172	4	II	II	NNP
18542	3172	5	Drain	drain	VBP
18542	3172	6	the	the	DT
18542	3172	7	fish	fish	NN
18542	3172	8	and	and	CC
18542	3172	9	broil	broil	NN
18542	3172	10	quickly	quickly	RB
18542	3172	11	on	on	IN
18542	3172	12	a	a	DT
18542	3172	13	double	double	JJ
18542	3172	14	-	-	HYPH
18542	3172	15	broiler	broiler	NN
18542	3172	16	.	.	.
18542	3173	1	Serve	serve	VB
18542	3173	2	on	on	IN
18542	3173	3	toast	toast	NN
18542	3173	4	and	and	CC
18542	3173	5	garnish	garnish	VB
18542	3173	6	with	with	IN
18542	3173	7	lemon	lemon	NN
18542	3173	8	and	and	CC
18542	3173	9	parsley	parsley	NN
18542	3173	10	.	.	.
18542	3174	1	BROILED	broiled	NN
18542	3174	2	SARDINES	sardine	VBZ
18542	3174	3	--	--	:
18542	3174	4	III	iii	CD
18542	3174	5	Drain	drain	VB
18542	3174	6	large	large	JJ
18542	3174	7	sardines	sardine	NNS
18542	3174	8	,	,	,
18542	3174	9	broil	broil	NNP
18542	3174	10	,	,	,
18542	3174	11	lay	lie	VBD
18542	3174	12	on	on	IN
18542	3174	13	fingers	finger	NNS
18542	3174	14	of	of	IN
18542	3174	15	hot	hot	JJ
18542	3174	16	buttered	buttered	JJ
18542	3174	17	toast	toast	NN
18542	3174	18	,	,	,
18542	3174	19	sprinkle	sprinkle	VBP
18542	3174	20	with	with	IN
18542	3174	21	grated	grate	VBN
18542	3174	22	Parmesan	Parmesan	NNP
18542	3174	23	cheese	cheese	NN
18542	3174	24	,	,	,
18542	3174	25	and	and	CC
18542	3174	26	brown	brown	NNP
18542	3174	27	in	in	IN
18542	3174	28	the	the	DT
18542	3174	29	oven	oven	NN
18542	3174	30	.	.	.
18542	3175	1	BROILED	broiled	NN
18542	3175	2	SARDINES	sardine	VBZ
18542	3175	3	ON	on	IN
18542	3175	4	TOAST	toast	NN
18542	3175	5	Drain	drain	NN
18542	3175	6	large	large	JJ
18542	3175	7	sardines	sardine	NNS
18542	3175	8	,	,	,
18542	3175	9	skin	skin	NN
18542	3175	10	carefully	carefully	RB
18542	3175	11	,	,	,
18542	3175	12	broil	broil	VB
18542	3175	13	on	on	IN
18542	3175	14	a	a	DT
18542	3175	15	double	double	JJ
18542	3175	16	-	-	HYPH
18542	3175	17	broiler	broiler	NN
18542	3175	18	,	,	,
18542	3175	19	arrange	arrange	NN
18542	3175	20	on	on	IN
18542	3175	21	fingers	finger	NNS
18542	3175	22	of	of	IN
18542	3175	23	hot	hot	JJ
18542	3175	24	buttered	buttered	JJ
18542	3175	25	toast	toast	NN
18542	3175	26	,	,	,
18542	3175	27	and	and	CC
18542	3175	28	pour	pour	VB
18542	3175	29	over	over	IN
18542	3175	30	a	a	DT
18542	3175	31	tablespoonful	tablespoonful	NN
18542	3175	32	of	of	IN
18542	3175	33	melted	melted	JJ
18542	3175	34	butter	butter	NN
18542	3175	35	and	and	CC
18542	3175	36	a	a	DT
18542	3175	37	cupful	cupful	NN
18542	3175	38	of	of	IN
18542	3175	39	canned	canned	JJ
18542	3175	40	tomatoes	tomato	NNS
18542	3175	41	.	.	.
18542	3176	1	Boil	Boil	NNP
18542	3176	2	slowly	slowly	RB
18542	3176	3	until	until	IN
18542	3176	4	[	[	-LRB-
18542	3176	5	Page	page	NN
18542	3176	6	314	314	CD
18542	3176	7	]	]	-RRB-
18542	3176	8	tender	tender	NN
18542	3176	9	,	,	,
18542	3176	10	take	take	VB
18542	3176	11	up	up	RP
18542	3176	12	carefully	carefully	RB
18542	3176	13	,	,	,
18542	3176	14	rub	rub	VB
18542	3176	15	the	the	DT
18542	3176	16	sauce	sauce	NN
18542	3176	17	through	through	IN
18542	3176	18	a	a	DT
18542	3176	19	coarse	coarse	JJ
18542	3176	20	sieve	sieve	NN
18542	3176	21	,	,	,
18542	3176	22	bring	bring	VB
18542	3176	23	to	to	IN
18542	3176	24	the	the	DT
18542	3176	25	boil	boil	NN
18542	3176	26	,	,	,
18542	3176	27	and	and	CC
18542	3176	28	add	add	VB
18542	3176	29	a	a	DT
18542	3176	30	cupful	cupful	NN
18542	3176	31	of	of	IN
18542	3176	32	cream	cream	NN
18542	3176	33	beaten	beat	VBN
18542	3176	34	smooth	smooth	JJ
18542	3176	35	with	with	IN
18542	3176	36	a	a	DT
18542	3176	37	tablespoonful	tablespoonful	NN
18542	3176	38	of	of	IN
18542	3176	39	flour	flour	NN
18542	3176	40	.	.	.
18542	3177	1	Cook	cook	VB
18542	3177	2	until	until	IN
18542	3177	3	thick	thick	JJ
18542	3177	4	,	,	,
18542	3177	5	stirring	stir	VBG
18542	3177	6	constantly	constantly	RB
18542	3177	7	;	;	:
18542	3177	8	take	take	VB
18542	3177	9	from	from	IN
18542	3177	10	the	the	DT
18542	3177	11	fire	fire	NN
18542	3177	12	,	,	,
18542	3177	13	add	add	VB
18542	3177	14	a	a	DT
18542	3177	15	teaspoonful	teaspoonful	NN
18542	3177	16	of	of	IN
18542	3177	17	minced	mince	VBN
18542	3177	18	parsley	parsley	NNP
18542	3177	19	,	,	,
18542	3177	20	pour	pour	VB
18542	3177	21	over	over	IN
18542	3177	22	the	the	DT
18542	3177	23	fish	fish	NN
18542	3177	24	,	,	,
18542	3177	25	and	and	CC
18542	3177	26	serve	serve	VB
18542	3177	27	.	.	.
18542	3178	1	BAKED	BAKED	NNP
18542	3178	2	SARDINES	sardine	NNS
18542	3178	3	--	--	:
18542	3178	4	I	-PRON-	PRP
18542	3178	5	Skin	skin	VBP
18542	3178	6	a	a	DT
18542	3178	7	dozen	dozen	NN
18542	3178	8	sardines	sardine	NNS
18542	3178	9	and	and	CC
18542	3178	10	heat	heat	NN
18542	3178	11	in	in	IN
18542	3178	12	the	the	DT
18542	3178	13	oven	oven	NN
18542	3178	14	.	.	.
18542	3179	1	Drain	drain	VB
18542	3179	2	the	the	DT
18542	3179	3	oil	oil	NN
18542	3179	4	from	from	IN
18542	3179	5	them	-PRON-	PRP
18542	3179	6	,	,	,
18542	3179	7	bring	bring	VBP
18542	3179	8	to	to	IN
18542	3179	9	the	the	DT
18542	3179	10	boil	boil	NN
18542	3179	11	,	,	,
18542	3179	12	add	add	VB
18542	3179	13	one	one	CD
18542	3179	14	cupful	cupful	NN
18542	3179	15	of	of	IN
18542	3179	16	water	water	NN
18542	3179	17	,	,	,
18542	3179	18	a	a	DT
18542	3179	19	teaspoonful	teaspoonful	NN
18542	3179	20	of	of	IN
18542	3179	21	Worcestershire	Worcestershire	NNP
18542	3179	22	Sauce	Sauce	NNP
18542	3179	23	,	,	,
18542	3179	24	and	and	CC
18542	3179	25	salt	salt	NN
18542	3179	26	and	and	CC
18542	3179	27	pepper	pepper	NN
18542	3179	28	to	to	IN
18542	3179	29	season	season	NN
18542	3179	30	.	.	.
18542	3180	1	Take	take	VB
18542	3180	2	from	from	IN
18542	3180	3	the	the	DT
18542	3180	4	fire	fire	NN
18542	3180	5	,	,	,
18542	3180	6	add	add	VB
18542	3180	7	the	the	DT
18542	3180	8	yolk	yolk	NN
18542	3180	9	of	of	IN
18542	3180	10	an	an	DT
18542	3180	11	egg	egg	NN
18542	3180	12	beaten	beat	VBN
18542	3180	13	with	with	IN
18542	3180	14	a	a	DT
18542	3180	15	teaspoonful	teaspoonful	JJ
18542	3180	16	each	each	DT
18542	3180	17	of	of	IN
18542	3180	18	vinegar	vinegar	NN
18542	3180	19	and	and	CC
18542	3180	20	made	make	VBD
18542	3180	21	mustard	mustard	NN
18542	3180	22	,	,	,
18542	3180	23	bring	bring	VB
18542	3180	24	to	to	IN
18542	3180	25	the	the	DT
18542	3180	26	boil	boil	NN
18542	3180	27	,	,	,
18542	3180	28	pour	pour	VBP
18542	3180	29	over	over	IN
18542	3180	30	the	the	DT
18542	3180	31	fish	fish	NN
18542	3180	32	,	,	,
18542	3180	33	and	and	CC
18542	3180	34	serve	serve	VB
18542	3180	35	with	with	IN
18542	3180	36	toasted	toasted	JJ
18542	3180	37	crackers	cracker	NNS
18542	3180	38	.	.	.
18542	3181	1	BAKED	BAKED	NNP
18542	3181	2	SARDINES	sardine	NNS
18542	3181	3	--	--	:
18542	3181	4	II	II	NNP
18542	3181	5	Drain	drain	VB
18542	3181	6	the	the	DT
18542	3181	7	oil	oil	NN
18542	3181	8	from	from	IN
18542	3181	9	large	large	JJ
18542	3181	10	sardines	sardine	NNS
18542	3181	11	,	,	,
18542	3181	12	roll	roll	NN
18542	3181	13	in	in	IN
18542	3181	14	cracker	cracker	NN
18542	3181	15	dust	dust	NN
18542	3181	16	,	,	,
18542	3181	17	season	season	NN
18542	3181	18	with	with	IN
18542	3181	19	pepper	pepper	NN
18542	3181	20	and	and	CC
18542	3181	21	lemon	lemon	NN
18542	3181	22	-	-	HYPH
18542	3181	23	juice	juice	NN
18542	3181	24	,	,	,
18542	3181	25	and	and	CC
18542	3181	26	brown	brown	NNP
18542	3181	27	in	in	IN
18542	3181	28	the	the	DT
18542	3181	29	oven	oven	NN
18542	3181	30	.	.	.
18542	3182	1	Serve	serve	VB
18542	3182	2	with	with	IN
18542	3182	3	toasted	toasted	JJ
18542	3182	4	crackers	cracker	NNS
18542	3182	5	.	.	.
18542	3183	1	BAKED	BAKED	NNP
18542	3183	2	SARDINES	sardine	NNS
18542	3183	3	--	--	:
18542	3183	4	III	III	NNP
18542	3183	5	Drain	drain	NN
18542	3183	6	and	and	CC
18542	3183	7	skin	skin	VB
18542	3183	8	a	a	DT
18542	3183	9	dozen	dozen	NN
18542	3183	10	large	large	JJ
18542	3183	11	sardines	sardine	NNS
18542	3183	12	,	,	,
18542	3183	13	put	put	VBN
18542	3183	14	in	in	IN
18542	3183	15	the	the	DT
18542	3183	16	oven	oven	NN
18542	3183	17	,	,	,
18542	3183	18	and	and	CC
18542	3183	19	keep	keep	VB
18542	3183	20	warm	warm	JJ
18542	3183	21	.	.	.
18542	3184	1	Bring	bring	VB
18542	3184	2	the	the	DT
18542	3184	3	oil	oil	NN
18542	3184	4	to	to	IN
18542	3184	5	a	a	DT
18542	3184	6	boil	boil	NN
18542	3184	7	,	,	,
18542	3184	8	add	add	VB
18542	3184	9	a	a	DT
18542	3184	10	teaspoonful	teaspoonful	NN
18542	3184	11	of	of	IN
18542	3184	12	Worcestershire	Worcestershire	NNP
18542	3184	13	[	[	-LRB-
18542	3184	14	Page	page	NN
18542	3184	15	315	315	CD
18542	3184	16	]	]	-RRB-
18542	3184	17	Sauce	sauce	NN
18542	3184	18	and	and	CC
18542	3184	19	a	a	DT
18542	3184	20	teaspoonful	teaspoonful	NN
18542	3184	21	of	of	IN
18542	3184	22	tomato	tomato	NNP
18542	3184	23	catsup	catsup	NN
18542	3184	24	.	.	.
18542	3185	1	Arrange	arrange	VB
18542	3185	2	the	the	DT
18542	3185	3	fish	fish	NN
18542	3185	4	on	on	IN
18542	3185	5	fingers	finger	NNS
18542	3185	6	of	of	IN
18542	3185	7	buttered	butter	VBN
18542	3185	8	toast	toast	NN
18542	3185	9	,	,	,
18542	3185	10	pour	pour	VBP
18542	3185	11	over	over	IN
18542	3185	12	the	the	DT
18542	3185	13	fish	fish	NN
18542	3185	14	,	,	,
18542	3185	15	and	and	CC
18542	3185	16	serve	serve	VB
18542	3185	17	.	.	.
18542	3186	1	BAKED	BAKED	NNP
18542	3186	2	SARDINES	SARDINES	NNPS
18542	3186	3	--	--	:
18542	3186	4	IV	IV	NNP
18542	3186	5	Marinate	Marinate	NNP
18542	3186	6	drained	drain	VBD
18542	3186	7	sardines	sardine	NNS
18542	3186	8	in	in	IN
18542	3186	9	lemon	lemon	NN
18542	3186	10	-	-	HYPH
18542	3186	11	juice	juice	NN
18542	3186	12	,	,	,
18542	3186	13	then	then	RB
18542	3186	14	drain	drain	VB
18542	3186	15	,	,	,
18542	3186	16	sprinkle	sprinkle	VB
18542	3186	17	with	with	IN
18542	3186	18	cracker	cracker	NN
18542	3186	19	crumbs	crumb	NNS
18542	3186	20	,	,	,
18542	3186	21	and	and	CC
18542	3186	22	put	put	VBD
18542	3186	23	into	into	IN
18542	3186	24	a	a	DT
18542	3186	25	hot	hot	JJ
18542	3186	26	oven	oven	NN
18542	3186	27	for	for	IN
18542	3186	28	ten	ten	CD
18542	3186	29	minutes	minute	NNS
18542	3186	30	.	.	.
18542	3187	1	Cook	cook	VB
18542	3187	2	together	together	RB
18542	3187	3	a	a	DT
18542	3187	4	heaping	heaping	NN
18542	3187	5	teaspoonful	teaspoonful	JJ
18542	3187	6	each	each	DT
18542	3187	7	of	of	IN
18542	3187	8	butter	butter	NN
18542	3187	9	and	and	CC
18542	3187	10	flour	flour	NN
18542	3187	11	,	,	,
18542	3187	12	add	add	VB
18542	3187	13	one	one	CD
18542	3187	14	cupful	cupful	NN
18542	3187	15	of	of	IN
18542	3187	16	tomato	tomato	NN
18542	3187	17	-	-	HYPH
18542	3187	18	juice	juice	NN
18542	3187	19	,	,	,
18542	3187	20	and	and	CC
18542	3187	21	cook	cook	VB
18542	3187	22	until	until	IN
18542	3187	23	thick	thick	JJ
18542	3187	24	,	,	,
18542	3187	25	stirring	stir	VBG
18542	3187	26	constantly	constantly	RB
18542	3187	27	.	.	.
18542	3188	1	Season	season	NN
18542	3188	2	with	with	IN
18542	3188	3	salt	salt	NN
18542	3188	4	,	,	,
18542	3188	5	pepper	pepper	NN
18542	3188	6	,	,	,
18542	3188	7	grated	grate	VBD
18542	3188	8	onion	onion	NN
18542	3188	9	,	,	,
18542	3188	10	and	and	CC
18542	3188	11	sugar	sugar	NN
18542	3188	12	.	.	.
18542	3189	1	Arrange	arrange	VB
18542	3189	2	the	the	DT
18542	3189	3	sardines	sardine	NNS
18542	3189	4	on	on	IN
18542	3189	5	toasted	toast	VBN
18542	3189	6	strips	strip	NNS
18542	3189	7	of	of	IN
18542	3189	8	brown	brown	JJ
18542	3189	9	bread	bread	NN
18542	3189	10	,	,	,
18542	3189	11	pour	pour	VBP
18542	3189	12	the	the	DT
18542	3189	13	sauce	sauce	NN
18542	3189	14	over	over	RB
18542	3189	15	,	,	,
18542	3189	16	and	and	CC
18542	3189	17	serve	serve	VB
18542	3189	18	.	.	.
18542	3190	1	FRIED	FRIED	NNP
18542	3190	2	SARDINES	sardine	VBZ
18542	3190	3	Drain	drain	VB
18542	3190	4	large	large	JJ
18542	3190	5	sardines	sardine	NNS
18542	3190	6	,	,	,
18542	3190	7	dip	dip	NN
18542	3190	8	in	in	IN
18542	3190	9	egg	egg	NN
18542	3190	10	and	and	CC
18542	3190	11	crumbs	crumb	NNS
18542	3190	12	,	,	,
18542	3190	13	fry	fry	NN
18542	3190	14	,	,	,
18542	3190	15	and	and	CC
18542	3190	16	serve	serve	VB
18542	3190	17	on	on	IN
18542	3190	18	toast	toast	NN
18542	3190	19	.	.	.
18542	3191	1	CURRIED	CURRIED	NNP
18542	3191	2	SARDINES	SARDINES	NNP
18542	3191	3	--	--	:
18542	3191	4	I	-PRON-	PRP
18542	3191	5	Rub	rub	VBP
18542	3191	6	to	to	IN
18542	3191	7	a	a	DT
18542	3191	8	paste	paste	NN
18542	3191	9	one	one	CD
18542	3191	10	tablespoonful	tablespoonful	NN
18542	3191	11	of	of	IN
18542	3191	12	butter	butter	NN
18542	3191	13	,	,	,
18542	3191	14	one	one	CD
18542	3191	15	teaspoonful	teaspoonful	JJ
18542	3191	16	each	each	DT
18542	3191	17	of	of	IN
18542	3191	18	French	french	JJ
18542	3191	19	mustard	mustard	NN
18542	3191	20	and	and	CC
18542	3191	21	curry	curry	NN
18542	3191	22	powder	powder	NN
18542	3191	23	,	,	,
18542	3191	24	using	use	VBG
18542	3191	25	lemon	lemon	NN
18542	3191	26	-	-	HYPH
18542	3191	27	juice	juice	NN
18542	3191	28	to	to	TO
18542	3191	29	make	make	VB
18542	3191	30	smooth	smooth	JJ
18542	3191	31	.	.	.
18542	3192	1	Drain	drain	VB
18542	3192	2	and	and	CC
18542	3192	3	skin	skin	VB
18542	3192	4	large	large	JJ
18542	3192	5	sardines	sardine	NNS
18542	3192	6	,	,	,
18542	3192	7	spread	spread	VBN
18542	3192	8	with	with	IN
18542	3192	9	the	the	DT
18542	3192	10	paste	paste	NN
18542	3192	11	,	,	,
18542	3192	12	broil	broil	NNP
18542	3192	13	,	,	,
18542	3192	14	and	and	CC
18542	3192	15	serve	serve	VB
18542	3192	16	on	on	IN
18542	3192	17	toast	toast	NN
18542	3192	18	with	with	IN
18542	3192	19	a	a	DT
18542	3192	20	border	border	NN
18542	3192	21	of	of	IN
18542	3192	22	broiled	broil	VBN
18542	3192	23	tomatoes	tomato	NNS
18542	3192	24	.	.	.
18542	3193	1	CURRIED	CURRIED	NNP
18542	3193	2	SARDINES	sardine	VBZ
18542	3193	3	--	--	:
18542	3193	4	II	II	NNP
18542	3193	5	Mix	mix	VB
18542	3193	6	together	together	RB
18542	3193	7	a	a	DT
18542	3193	8	teaspoonful	teaspoonful	JJ
18542	3193	9	each	each	DT
18542	3193	10	of	of	IN
18542	3193	11	sugar	sugar	NN
18542	3193	12	[	[	-LRB-
18542	3193	13	Page	page	NN
18542	3193	14	316	316	CD
18542	3193	15	]	]	-RRB-
18542	3193	16	and	and	CC
18542	3193	17	curry	curry	NN
18542	3193	18	powder	powder	NN
18542	3193	19	,	,	,
18542	3193	20	add	add	VB
18542	3193	21	a	a	DT
18542	3193	22	cupful	cupful	NN
18542	3193	23	of	of	IN
18542	3193	24	cream	cream	NN
18542	3193	25	and	and	CC
18542	3193	26	the	the	DT
18542	3193	27	juice	juice	NN
18542	3193	28	of	of	IN
18542	3193	29	half	half	PDT
18542	3193	30	a	a	DT
18542	3193	31	lemon	lemon	NN
18542	3193	32	,	,	,
18542	3193	33	bring	bring	VB
18542	3193	34	to	to	IN
18542	3193	35	the	the	DT
18542	3193	36	boiling	boiling	NN
18542	3193	37	point	point	NN
18542	3193	38	,	,	,
18542	3193	39	add	add	VB
18542	3193	40	a	a	DT
18542	3193	41	dozen	dozen	NN
18542	3193	42	sardines	sardine	NNS
18542	3193	43	,	,	,
18542	3193	44	and	and	CC
18542	3193	45	heat	heat	VB
18542	3193	46	thoroughly	thoroughly	RB
18542	3193	47	.	.	.
18542	3194	1	Serve	serve	VB
18542	3194	2	on	on	IN
18542	3194	3	toast	toast	NN
18542	3194	4	with	with	IN
18542	3194	5	fried	fried	JJ
18542	3194	6	apple	apple	NN
18542	3194	7	and	and	CC
18542	3194	8	sliced	slice	VBD
18542	3194	9	fried	fried	JJ
18542	3194	10	onion	onion	NN
18542	3194	11	.	.	.
18542	3195	1	DEVILLED	devilled	JJ
18542	3195	2	SARDINES	SARDINES	NNP
18542	3195	3	Skin	skin	NN
18542	3195	4	,	,	,
18542	3195	5	split	split	NN
18542	3195	6	and	and	CC
18542	3195	7	bone	bone	NN
18542	3195	8	a	a	DT
18542	3195	9	dozen	dozen	NN
18542	3195	10	sardines	sardine	NNS
18542	3195	11	.	.	.
18542	3196	1	Season	season	NN
18542	3196	2	with	with	IN
18542	3196	3	salt	salt	NN
18542	3196	4	,	,	,
18542	3196	5	pepper	pepper	NN
18542	3196	6	,	,	,
18542	3196	7	lemon	lemon	NN
18542	3196	8	-	-	HYPH
18542	3196	9	juice	juice	NN
18542	3196	10	,	,	,
18542	3196	11	and	and	CC
18542	3196	12	made	make	VBD
18542	3196	13	mustard	mustard	NN
18542	3196	14	.	.	.
18542	3197	1	Let	let	VB
18542	3197	2	stand	stand	VB
18542	3197	3	for	for	IN
18542	3197	4	an	an	DT
18542	3197	5	hour	hour	NN
18542	3197	6	in	in	IN
18542	3197	7	the	the	DT
18542	3197	8	seasoning	seasoning	NN
18542	3197	9	.	.	.
18542	3198	1	Broil	Broil	NNP
18542	3198	2	and	and	CC
18542	3198	3	serve	serve	VB
18542	3198	4	on	on	IN
18542	3198	5	toast	toast	NN
18542	3198	6	,	,	,
18542	3198	7	garnishing	garnish	VBG
18542	3198	8	with	with	IN
18542	3198	9	lemon	lemon	NN
18542	3198	10	and	and	CC
18542	3198	11	parsley	parsley	NN
18542	3198	12	.	.	.
18542	3199	1	SARDINES	SARDINES	NNP
18542	3199	2	À	À	NNP
18542	3199	3	LA	LA	NNP
18542	3199	4	MAÎTRE	MAÎTRE	NNP
18542	3199	5	D'HÔTEL	d'hôtel	NN
18542	3199	6	Skin	skin	NN
18542	3199	7	large	large	JJ
18542	3199	8	sardines	sardine	NNS
18542	3199	9	,	,	,
18542	3199	10	arrange	arrange	VBP
18542	3199	11	on	on	IN
18542	3199	12	fingers	finger	NNS
18542	3199	13	of	of	IN
18542	3199	14	buttered	butter	VBN
18542	3199	15	toast	toast	NN
18542	3199	16	,	,	,
18542	3199	17	and	and	CC
18542	3199	18	heat	heat	NN
18542	3199	19	in	in	IN
18542	3199	20	the	the	DT
18542	3199	21	oven	oven	NN
18542	3199	22	.	.	.
18542	3200	1	Add	add	VB
18542	3200	2	to	to	IN
18542	3200	3	one	one	CD
18542	3200	4	cupful	cupful	NN
18542	3200	5	of	of	IN
18542	3200	6	Cream	Cream	NNP
18542	3200	7	Sauce	Sauce	NNP
18542	3200	8	a	a	DT
18542	3200	9	tablespoonful	tablespoonful	NN
18542	3200	10	of	of	IN
18542	3200	11	grated	grate	VBN
18542	3200	12	onion	onion	NN
18542	3200	13	,	,	,
18542	3200	14	a	a	DT
18542	3200	15	teaspoonful	teaspoonful	NN
18542	3200	16	of	of	IN
18542	3200	17	minced	mince	VBN
18542	3200	18	parsley	parsley	NNP
18542	3200	19	,	,	,
18542	3200	20	salt	salt	NN
18542	3200	21	and	and	CC
18542	3200	22	pepper	pepper	NN
18542	3200	23	to	to	IN
18542	3200	24	season	season	NN
18542	3200	25	,	,	,
18542	3200	26	and	and	CC
18542	3200	27	a	a	DT
18542	3200	28	tablespoonful	tablespoonful	JJ
18542	3200	29	of	of	IN
18542	3200	30	vinegar	vinegar	NN
18542	3200	31	.	.	.
18542	3201	1	Pour	pour	VB
18542	3201	2	over	over	IN
18542	3201	3	the	the	DT
18542	3201	4	fish	fish	NN
18542	3201	5	and	and	CC
18542	3201	6	serve	serve	VB
18542	3201	7	.	.	.
18542	3202	1	SARDINES	SARDINES	NNP
18542	3202	2	À	À	NNP
18542	3202	3	LA	LA	NNP
18542	3202	4	PIEDMONT	PIEDMONT	NNP
18542	3202	5	Skin	Skin	NNP
18542	3202	6	a	a	DT
18542	3202	7	dozen	dozen	NN
18542	3202	8	sardines	sardine	NNS
18542	3202	9	and	and	CC
18542	3202	10	put	put	VBN
18542	3202	11	in	in	IN
18542	3202	12	the	the	DT
18542	3202	13	oven	oven	NN
18542	3202	14	to	to	TO
18542	3202	15	heat	heat	VB
18542	3202	16	.	.	.
18542	3203	1	Put	put	VB
18542	3203	2	into	into	IN
18542	3203	3	a	a	DT
18542	3203	4	saucepan	saucepan	NN
18542	3203	5	the	the	DT
18542	3203	6	yolks	yolk	NNS
18542	3203	7	of	of	IN
18542	3203	8	four	four	CD
18542	3203	9	eggs	egg	NNS
18542	3203	10	well	well	RB
18542	3203	11	beaten	beat	VBN
18542	3203	12	with	with	IN
18542	3203	13	one	one	CD
18542	3203	14	teaspoonful	teaspoonful	JJ
18542	3203	15	each	each	DT
18542	3203	16	of	of	IN
18542	3203	17	malt	malt	NN
18542	3203	18	vinegar	vinegar	NN
18542	3203	19	,	,	,
18542	3203	20	tarragon	tarragon	NNP
18542	3203	21	vinegar	vinegar	NNP
18542	3203	22	,	,	,
18542	3203	23	and	and	CC
18542	3203	24	made	make	VBD
18542	3203	25	mustard	mustard	NN
18542	3203	26	.	.	.
18542	3204	1	Add	add	VB
18542	3204	2	a	a	DT
18542	3204	3	pinch	pinch	NN
18542	3204	4	of	of	IN
18542	3204	5	salt	salt	NN
18542	3204	6	,	,	,
18542	3204	7	and	and	CC
18542	3204	8	a	a	DT
18542	3204	9	tablespoonful	tablespoonful	NN
18542	3204	10	of	of	IN
18542	3204	11	butter	butter	NN
18542	3204	12	.	.	.
18542	3205	1	Stir	stir	VB
18542	3205	2	until	until	IN
18542	3205	3	thick	thick	JJ
18542	3205	4	,	,	,
18542	3205	5	[	[	-LRB-
18542	3205	6	Page	page	NN
18542	3205	7	317	317	CD
18542	3205	8	]	]	-RRB-
18542	3205	9	but	but	CC
18542	3205	10	do	do	VBP
18542	3205	11	not	not	RB
18542	3205	12	boil	boil	VB
18542	3205	13	.	.	.
18542	3206	1	Put	put	VB
18542	3206	2	the	the	DT
18542	3206	3	sardines	sardine	NNS
18542	3206	4	on	on	IN
18542	3206	5	circles	circle	NNS
18542	3206	6	of	of	IN
18542	3206	7	fried	fried	JJ
18542	3206	8	or	or	CC
18542	3206	9	toasted	toast	VBN
18542	3206	10	bread	bread	NN
18542	3206	11	,	,	,
18542	3206	12	pour	pour	VB
18542	3206	13	the	the	DT
18542	3206	14	sauce	sauce	NN
18542	3206	15	over	over	RB
18542	3206	16	,	,	,
18542	3206	17	and	and	CC
18542	3206	18	serve	serve	VB
18542	3206	19	.	.	.
18542	3207	1	STUFFED	stuffed	NN
18542	3207	2	SARDINES	sardine	VBZ
18542	3207	3	Drain	drain	VBP
18542	3207	4	the	the	DT
18542	3207	5	oil	oil	NN
18542	3207	6	from	from	IN
18542	3207	7	large	large	JJ
18542	3207	8	sardines	sardine	NNS
18542	3207	9	,	,	,
18542	3207	10	skin	skin	NN
18542	3207	11	and	and	CC
18542	3207	12	bone	bone	VB
18542	3207	13	them	-PRON-	PRP
18542	3207	14	,	,	,
18542	3207	15	and	and	CC
18542	3207	16	stuff	stuff	NN
18542	3207	17	with	with	IN
18542	3207	18	chopped	chopped	JJ
18542	3207	19	mushrooms	mushroom	NNS
18542	3207	20	,	,	,
18542	3207	21	fine	fine	JJ
18542	3207	22	herbs	herb	NNS
18542	3207	23	,	,	,
18542	3207	24	and	and	CC
18542	3207	25	bread	bread	NN
18542	3207	26	crumbs	crumb	NNS
18542	3207	27	made	make	VBD
18542	3207	28	smooth	smooth	JJ
18542	3207	29	with	with	IN
18542	3207	30	brown	brown	JJ
18542	3207	31	stock	stock	NN
18542	3207	32	.	.	.
18542	3208	1	Wrap	wrap	VB
18542	3208	2	in	in	IN
18542	3208	3	buttered	butter	VBN
18542	3208	4	paper	paper	NN
18542	3208	5	,	,	,
18542	3208	6	heat	heat	NN
18542	3208	7	thoroughly	thoroughly	RB
18542	3208	8	in	in	IN
18542	3208	9	the	the	DT
18542	3208	10	oven	oven	NNP
18542	3208	11	,	,	,
18542	3208	12	unwrap	unwrap	NNP
18542	3208	13	carefully	carefully	RB
18542	3208	14	,	,	,
18542	3208	15	and	and	CC
18542	3208	16	serve	serve	VB
18542	3208	17	on	on	IN
18542	3208	18	a	a	DT
18542	3208	19	hot	hot	JJ
18542	3208	20	dish	dish	NN
18542	3208	21	.	.	.
18542	3209	1	SARDINE	SARDINE	NNP
18542	3209	2	SALAD	SALAD	NNP
18542	3209	3	Drain	Drain	NNP
18542	3209	4	a	a	DT
18542	3209	5	dozen	dozen	NN
18542	3209	6	large	large	JJ
18542	3209	7	sardines	sardine	NNS
18542	3209	8	,	,	,
18542	3209	9	remove	remove	VB
18542	3209	10	the	the	DT
18542	3209	11	skin	skin	NN
18542	3209	12	and	and	CC
18542	3209	13	bone	bone	NN
18542	3209	14	,	,	,
18542	3209	15	and	and	CC
18542	3209	16	lay	lie	VBD
18542	3209	17	upon	upon	IN
18542	3209	18	a	a	DT
18542	3209	19	bed	bed	NN
18542	3209	20	of	of	IN
18542	3209	21	lettuce	lettuce	NN
18542	3209	22	leaves	leave	NNS
18542	3209	23	.	.	.
18542	3210	1	Sprinkle	sprinkle	VB
18542	3210	2	with	with	IN
18542	3210	3	hard	hard	RB
18542	3210	4	-	-	HYPH
18542	3210	5	boiled	boil	VBN
18542	3210	6	eggs	egg	NNS
18542	3210	7	,	,	,
18542	3210	8	chopped	chop	VBN
18542	3210	9	fine	fine	JJ
18542	3210	10	,	,	,
18542	3210	11	pour	pour	VBP
18542	3210	12	over	over	IN
18542	3210	13	a	a	DT
18542	3210	14	French	french	JJ
18542	3210	15	dressing	dressing	NN
18542	3210	16	and	and	CC
18542	3210	17	serve	serve	VB
18542	3210	18	with	with	IN
18542	3210	19	toasted	toasted	JJ
18542	3210	20	crackers	cracker	NNS
18542	3210	21	.	.	.
18542	3211	1	SARDINES	SARDINES	NNPS
18542	3211	2	IN	in	IN
18542	3211	3	CRUSTS	CRUSTS	NNP
18542	3211	4	Scoop	Scoop	NNP
18542	3211	5	out	out	RP
18542	3211	6	the	the	DT
18542	3211	7	crumbs	crumb	NNS
18542	3211	8	from	from	IN
18542	3211	9	stale	stale	JJ
18542	3211	10	French	french	JJ
18542	3211	11	rolls	roll	NNS
18542	3211	12	and	and	CC
18542	3211	13	toast	toast	NN
18542	3211	14	or	or	CC
18542	3211	15	fry	fry	NN
18542	3211	16	in	in	IN
18542	3211	17	deep	deep	JJ
18542	3211	18	fat	fat	NN
18542	3211	19	.	.	.
18542	3212	1	Cook	cook	VB
18542	3212	2	together	together	RB
18542	3212	3	a	a	DT
18542	3212	4	tablespoonful	tablespoonful	JJ
18542	3212	5	each	each	DT
18542	3212	6	of	of	IN
18542	3212	7	butter	butter	NN
18542	3212	8	and	and	CC
18542	3212	9	flour	flour	NN
18542	3212	10	,	,	,
18542	3212	11	add	add	VB
18542	3212	12	a	a	DT
18542	3212	13	little	little	JJ
18542	3212	14	boiling	boiling	NN
18542	3212	15	water	water	NN
18542	3212	16	,	,	,
18542	3212	17	and	and	CC
18542	3212	18	cook	cook	VB
18542	3212	19	until	until	IN
18542	3212	20	thick	thick	JJ
18542	3212	21	,	,	,
18542	3212	22	stirring	stir	VBG
18542	3212	23	constantly	constantly	RB
18542	3212	24	.	.	.
18542	3213	1	Season	season	NN
18542	3213	2	with	with	IN
18542	3213	3	anchovy	anchovy	JJ
18542	3213	4	paste	paste	NN
18542	3213	5	and	and	CC
18542	3213	6	Worcestershire	Worcestershire	NNP
18542	3213	7	Sauce	Sauce	NNP
18542	3213	8	,	,	,
18542	3213	9	and	and	CC
18542	3213	10	add	add	VB
18542	3213	11	drained	drained	JJ
18542	3213	12	and	and	CC
18542	3213	13	flaked	flaked	JJ
18542	3213	14	sardines	sardine	NNS
18542	3213	15	.	.	.
18542	3214	1	Reheat	reheat	VB
18542	3214	2	,	,	,
18542	3214	3	fill	fill	VB
18542	3214	4	the	the	DT
18542	3214	5	shells	shell	NNS
18542	3214	6	,	,	,
18542	3214	7	fit	fit	JJ
18542	3214	8	on	on	IN
18542	3214	9	the	the	DT
18542	3214	10	covers	cover	NNS
18542	3214	11	,	,	,
18542	3214	12	and	and	CC
18542	3214	13	serve	serve	VB
18542	3214	14	with	with	IN
18542	3214	15	quarters	quarter	NNS
18542	3214	16	of	of	IN
18542	3214	17	lemon	lemon	NN
18542	3214	18	.	.	.
18542	3215	1	[	[	-LRB-
18542	3215	2	Page	page	NN
18542	3215	3	318	318	CD
18542	3215	4	]	]	-RRB-
18542	3215	5	SARDINE	SARDINE	NNP
18542	3215	6	CANAPES	CANAPES	NNP
18542	3215	7	Skin	skin	NN
18542	3215	8	,	,	,
18542	3215	9	bone	bone	NN
18542	3215	10	,	,	,
18542	3215	11	and	and	CC
18542	3215	12	mash	mash	NN
18542	3215	13	sardines	sardine	NNS
18542	3215	14	.	.	.
18542	3216	1	Rub	rub	VB
18542	3216	2	to	to	IN
18542	3216	3	a	a	DT
18542	3216	4	smooth	smooth	JJ
18542	3216	5	paste	paste	NN
18542	3216	6	,	,	,
18542	3216	7	using	use	VBG
18542	3216	8	melted	melt	VBN
18542	3216	9	butter	butter	NN
18542	3216	10	and	and	CC
18542	3216	11	lemon	lemon	NN
18542	3216	12	-	-	HYPH
18542	3216	13	juice	juice	NN
18542	3216	14	,	,	,
18542	3216	15	and	and	CC
18542	3216	16	seasoning	season	VBG
18542	3216	17	with	with	IN
18542	3216	18	salt	salt	NN
18542	3216	19	and	and	CC
18542	3216	20	Tabasco	Tabasco	NNP
18542	3216	21	Sauce	Sauce	NNP
18542	3216	22	.	.	.
18542	3217	1	Toast	toast	NN
18542	3217	2	small	small	JJ
18542	3217	3	triangles	triangle	NNS
18542	3217	4	of	of	IN
18542	3217	5	crustless	crustless	NN
18542	3217	6	bread	bread	NN
18542	3217	7	,	,	,
18542	3217	8	butter	butter	VB
18542	3217	9	them	-PRON-	PRP
18542	3217	10	,	,	,
18542	3217	11	spread	spread	VBD
18542	3217	12	with	with	IN
18542	3217	13	the	the	DT
18542	3217	14	sardine	sardine	NN
18542	3217	15	mixture	mixture	NN
18542	3217	16	,	,	,
18542	3217	17	heat	heat	VBP
18542	3217	18	thoroughly	thoroughly	RB
18542	3217	19	in	in	IN
18542	3217	20	the	the	DT
18542	3217	21	oven	oven	NN
18542	3217	22	,	,	,
18542	3217	23	and	and	CC
18542	3217	24	serve	serve	VB
18542	3217	25	piping	pipe	VBG
18542	3217	26	hot	hot	JJ
18542	3217	27	as	as	IN
18542	3217	28	a	a	DT
18542	3217	29	first	first	JJ
18542	3217	30	course	course	NN
18542	3217	31	at	at	IN
18542	3217	32	dinner	dinner	NN
18542	3217	33	or	or	CC
18542	3217	34	luncheon	luncheon	NN
18542	3217	35	.	.	.
18542	3218	1	SARDINE	SARDINE	NNP
18542	3218	2	IN	in	IN
18542	3218	3	EGG	EGG	NNP
18542	3218	4	CUPS	CUPS	NNP
18542	3218	5	Cut	Cut	NNP
18542	3218	6	hard	hard	RB
18542	3218	7	-	-	HYPH
18542	3218	8	boiled	boil	VBN
18542	3218	9	eggs	egg	NNS
18542	3218	10	in	in	IN
18542	3218	11	halves	half	NNS
18542	3218	12	crosswise	crosswise	NNP
18542	3218	13	and	and	CC
18542	3218	14	take	take	VB
18542	3218	15	out	out	RP
18542	3218	16	the	the	DT
18542	3218	17	yolks	yolk	NNS
18542	3218	18	.	.	.
18542	3219	1	Cut	cut	VB
18542	3219	2	a	a	DT
18542	3219	3	thin	thin	JJ
18542	3219	4	slice	slice	NN
18542	3219	5	off	off	IN
18542	3219	6	the	the	DT
18542	3219	7	bottom	bottom	NN
18542	3219	8	of	of	IN
18542	3219	9	each	each	DT
18542	3219	10	cup	cup	NN
18542	3219	11	.	.	.
18542	3220	1	Rub	rub	VB
18542	3220	2	the	the	DT
18542	3220	3	yolks	yolk	NNS
18542	3220	4	to	to	IN
18542	3220	5	a	a	DT
18542	3220	6	smooth	smooth	JJ
18542	3220	7	paste	paste	NN
18542	3220	8	with	with	IN
18542	3220	9	olive	olive	NN
18542	3220	10	-	-	HYPH
18542	3220	11	oil	oil	NN
18542	3220	12	and	and	CC
18542	3220	13	add	add	VB
18542	3220	14	half	half	PDT
18542	3220	15	a	a	DT
18542	3220	16	dozen	dozen	NN
18542	3220	17	sardines	sardine	NNS
18542	3220	18	skinned	skin	VBN
18542	3220	19	,	,	,
18542	3220	20	boned	bone	VBN
18542	3220	21	,	,	,
18542	3220	22	and	and	CC
18542	3220	23	mashed	mash	VBD
18542	3220	24	.	.	.
18542	3221	1	Season	season	NN
18542	3221	2	with	with	IN
18542	3221	3	salt	salt	NN
18542	3221	4	,	,	,
18542	3221	5	pepper	pepper	NN
18542	3221	6	,	,	,
18542	3221	7	mustard	mustard	NN
18542	3221	8	and	and	CC
18542	3221	9	lemon	lemon	NN
18542	3221	10	-	-	HYPH
18542	3221	11	juice	juice	NN
18542	3221	12	,	,	,
18542	3221	13	fill	fill	VB
18542	3221	14	the	the	DT
18542	3221	15	egg	egg	NN
18542	3221	16	cups	cup	NNS
18542	3221	17	,	,	,
18542	3221	18	and	and	CC
18542	3221	19	serve	serve	VB
18542	3221	20	on	on	IN
18542	3221	21	lettuce	lettuce	NN
18542	3221	22	leaves	leave	NNS
18542	3221	23	with	with	IN
18542	3221	24	French	French	NNP
18542	3221	25	or	or	CC
18542	3221	26	Mayonnaise	Mayonnaise	NNP
18542	3221	27	dressing	dressing	NN
18542	3221	28	.	.	.
18542	3222	1	SARDINE	SARDINE	NNP
18542	3222	2	EGG	EGG	NNP
18542	3222	3	CUPS	CUPS	NNP
18542	3222	4	À	À	NNP
18542	3222	5	LA	LA	NNP
18542	3222	6	BEARNAISE	BEARNAISE	NNP
18542	3222	7	Prepare	Prepare	NNP
18542	3222	8	according	accord	VBG
18542	3222	9	to	to	IN
18542	3222	10	directions	direction	NNS
18542	3222	11	given	give	VBN
18542	3222	12	in	in	IN
18542	3222	13	the	the	DT
18542	3222	14	preceding	precede	VBG
18542	3222	15	recipe	recipe	NN
18542	3222	16	.	.	.
18542	3223	1	Heat	heat	NN
18542	3223	2	in	in	IN
18542	3223	3	a	a	DT
18542	3223	4	double	double	JJ
18542	3223	5	-	-	HYPH
18542	3223	6	boiler	boiler	NN
18542	3223	7	,	,	,
18542	3223	8	or	or	CC
18542	3223	9	in	in	IN
18542	3223	10	the	the	DT
18542	3223	11	oven	oven	NN
18542	3223	12	,	,	,
18542	3223	13	being	be	VBG
18542	3223	14	careful	careful	JJ
18542	3223	15	to	to	TO
18542	3223	16	keep	keep	VB
18542	3223	17	dry	dry	JJ
18542	3223	18	.	.	.
18542	3224	1	Pour	pour	VB
18542	3224	2	over	over	IN
18542	3224	3	a	a	DT
18542	3224	4	Bearnaise	Bearnaise	NNP
18542	3224	5	Sauce	Sauce	NNP
18542	3224	6	and	and	CC
18542	3224	7	serve	serve	VB
18542	3224	8	hot	hot	JJ
18542	3224	9	.	.	.
18542	3225	1	SARDINES	SARDINES	NNP
18542	3225	2	À	À	NNP
18542	3225	3	LA	LA	NNP
18542	3225	4	CAMBRIDGE	CAMBRIDGE	NNP
18542	3225	5	Boil	Boil	NNP
18542	3225	6	and	and	CC
18542	3225	7	chop	chop	VB
18542	3225	8	a	a	DT
18542	3225	9	peck	peck	NN
18542	3225	10	of	of	IN
18542	3225	11	spinach	spinach	NN
18542	3225	12	.	.	.
18542	3226	1	Add	add	VB
18542	3226	2	one	one	CD
18542	3226	3	[	[	-LRB-
18542	3226	4	Page	page	NN
18542	3226	5	319	319	CD
18542	3226	6	]	]	-RRB-
18542	3226	7	cupful	cupful	JJ
18542	3226	8	of	of	IN
18542	3226	9	fresh	fresh	JJ
18542	3226	10	bread	bread	NN
18542	3226	11	crumbs	crumb	NNS
18542	3226	12	and	and	CC
18542	3226	13	four	four	CD
18542	3226	14	tablespoonfuls	tablespoonful	NNS
18542	3226	15	of	of	IN
18542	3226	16	melted	melted	JJ
18542	3226	17	butter	butter	NN
18542	3226	18	.	.	.
18542	3227	1	Mix	mix	VB
18542	3227	2	thoroughly	thoroughly	RB
18542	3227	3	and	and	CC
18542	3227	4	add	add	VB
18542	3227	5	a	a	DT
18542	3227	6	dozen	dozen	NN
18542	3227	7	skinned	skin	VBN
18542	3227	8	and	and	CC
18542	3227	9	boned	boned	JJ
18542	3227	10	sardines	sardine	NNS
18542	3227	11	pounded	pound	VBD
18542	3227	12	to	to	IN
18542	3227	13	a	a	DT
18542	3227	14	paste	paste	NN
18542	3227	15	.	.	.
18542	3228	1	Heat	heat	VB
18542	3228	2	thoroughly	thoroughly	RB
18542	3228	3	,	,	,
18542	3228	4	adding	add	VBG
18542	3228	5	stock	stock	NN
18542	3228	6	or	or	CC
18542	3228	7	water	water	NN
18542	3228	8	if	if	IN
18542	3228	9	needed	need	VBN
18542	3228	10	.	.	.
18542	3229	1	Put	put	VB
18542	3229	2	on	on	RP
18542	3229	3	a	a	DT
18542	3229	4	platter	platter	NN
18542	3229	5	,	,	,
18542	3229	6	shape	shape	NN
18542	3229	7	into	into	IN
18542	3229	8	a	a	DT
18542	3229	9	mound	mound	NN
18542	3229	10	,	,	,
18542	3229	11	lay	lie	VBD
18542	3229	12	sardines	sardine	NNS
18542	3229	13	on	on	IN
18542	3229	14	top	top	NN
18542	3229	15	and	and	CC
18542	3229	16	garnish	garnish	VBP
18542	3229	17	with	with	IN
18542	3229	18	sliced	slice	VBN
18542	3229	19	hard	hard	RB
18542	3229	20	-	-	HYPH
18542	3229	21	boiled	boil	VBN
18542	3229	22	eggs	egg	NNS
18542	3229	23	and	and	CC
18542	3229	24	lemon	lemon	NN
18542	3229	25	.	.	.
18542	3230	1	SARDINE	SARDINE	NNP
18542	3230	2	RAREBIT	RAREBIT	NNP
18542	3230	3	Toast	Toast	NNP
18542	3230	4	strips	strip	NNS
18542	3230	5	of	of	IN
18542	3230	6	bread	bread	NN
18542	3230	7	,	,	,
18542	3230	8	lay	lie	VBD
18542	3230	9	a	a	DT
18542	3230	10	broiled	broil	VBN
18542	3230	11	sardine	sardine	NN
18542	3230	12	on	on	IN
18542	3230	13	each	each	DT
18542	3230	14	,	,	,
18542	3230	15	and	and	CC
18542	3230	16	keep	keep	VB
18542	3230	17	warm	warm	JJ
18542	3230	18	.	.	.
18542	3231	1	Melt	Melt	NNP
18542	3231	2	one	one	CD
18542	3231	3	tablespoonful	tablespoonful	NN
18542	3231	4	of	of	IN
18542	3231	5	butter	butter	NN
18542	3231	6	,	,	,
18542	3231	7	add	add	VB
18542	3231	8	two	two	CD
18542	3231	9	tablespoonfuls	tablespoonful	NNS
18542	3231	10	of	of	IN
18542	3231	11	grated	grate	VBN
18542	3231	12	cheese	cheese	NN
18542	3231	13	,	,	,
18542	3231	14	and	and	CC
18542	3231	15	gradually	gradually	RB
18542	3231	16	,	,	,
18542	3231	17	as	as	IN
18542	3231	18	the	the	DT
18542	3231	19	cheese	cheese	NN
18542	3231	20	melts	melt	NNS
18542	3231	21	,	,	,
18542	3231	22	the	the	DT
18542	3231	23	yolk	yolk	NNP
18542	3231	24	of	of	IN
18542	3231	25	an	an	DT
18542	3231	26	egg	egg	NN
18542	3231	27	beaten	beat	VBN
18542	3231	28	smooth	smooth	JJ
18542	3231	29	with	with	IN
18542	3231	30	one	one	CD
18542	3231	31	fourth	fourth	NN
18542	3231	32	of	of	IN
18542	3231	33	a	a	DT
18542	3231	34	cupful	cupful	NN
18542	3231	35	of	of	IN
18542	3231	36	cream	cream	NN
18542	3231	37	.	.	.
18542	3232	1	When	when	WRB
18542	3232	2	smooth	smooth	JJ
18542	3232	3	and	and	CC
18542	3232	4	thick	thick	JJ
18542	3232	5	,	,	,
18542	3232	6	season	season	NN
18542	3232	7	with	with	IN
18542	3232	8	salt	salt	NN
18542	3232	9	and	and	CC
18542	3232	10	Tabasco	Tabasco	NNP
18542	3232	11	Sauce	Sauce	NNP
18542	3232	12	;	;	:
18542	3232	13	pour	pour	VB
18542	3232	14	over	over	IN
18542	3232	15	the	the	DT
18542	3232	16	sardines	sardine	NNS
18542	3232	17	and	and	CC
18542	3232	18	serve	serve	VB
18542	3232	19	.	.	.
18542	3233	1	Garnish	garnish	VB
18542	3233	2	with	with	IN
18542	3233	3	lemon	lemon	NN
18542	3233	4	and	and	CC
18542	3233	5	parsley	parsley	NN
18542	3233	6	.	.	.
18542	3234	1	[	[	-LRB-
18542	3234	2	Page	page	NN
18542	3234	3	321	321	CD
18542	3234	4	]	]	-RRB-
18542	3234	5	NINETY	NINETY	NNP
18542	3234	6	-	-	HYPH
18542	3234	7	FIVE	five	CD
18542	3234	8	WAYS	way	NNS
18542	3234	9	TO	to	IN
18542	3234	10	COOK	COOK	NNP
18542	3234	11	SHAD	SHAD	NNP
18542	3234	12	BROILED	broiled	NN
18542	3234	13	SHAD	shad	NN
18542	3234	14	--	--	:
18542	3234	15	I	-PRON-	PRP
18542	3234	16	Prepare	prepare	VBP
18542	3234	17	and	and	CC
18542	3234	18	clean	clean	VB
18542	3234	19	the	the	DT
18542	3234	20	fish	fish	NN
18542	3234	21	,	,	,
18542	3234	22	split	split	NN
18542	3234	23	,	,	,
18542	3234	24	and	and	CC
18542	3234	25	remove	remove	VB
18542	3234	26	the	the	DT
18542	3234	27	backbone	backbone	NN
18542	3234	28	.	.	.
18542	3235	1	Season	season	NN
18542	3235	2	with	with	IN
18542	3235	3	salt	salt	NN
18542	3235	4	and	and	CC
18542	3235	5	pepper	pepper	NN
18542	3235	6	,	,	,
18542	3235	7	dip	dip	NN
18542	3235	8	in	in	IN
18542	3235	9	oil	oil	NN
18542	3235	10	,	,	,
18542	3235	11	broil	broil	NNP
18542	3235	12	carefully	carefully	RB
18542	3235	13	,	,	,
18542	3235	14	and	and	CC
18542	3235	15	serve	serve	VB
18542	3235	16	with	with	IN
18542	3235	17	Maître	Maître	NNP
18542	3235	18	d'Hôtel	d'Hôtel	NNP
18542	3235	19	Sauce	Sauce	NNP
18542	3235	20	.	.	.
18542	3236	1	BROILED	BROILED	NNP
18542	3236	2	SHAD	SHAD	NNP
18542	3236	3	--	--	:
18542	3236	4	II	II	NNP
18542	3236	5	Marinate	Marinate	NNP
18542	3236	6	the	the	DT
18542	3236	7	prepared	prepare	VBN
18542	3236	8	fish	fish	NN
18542	3236	9	for	for	IN
18542	3236	10	an	an	DT
18542	3236	11	hour	hour	NN
18542	3236	12	in	in	IN
18542	3236	13	olive	olive	NN
18542	3236	14	-	-	HYPH
18542	3236	15	oil	oil	NN
18542	3236	16	,	,	,
18542	3236	17	seasoned	season	VBN
18542	3236	18	with	with	IN
18542	3236	19	salt	salt	NN
18542	3236	20	,	,	,
18542	3236	21	pepper	pepper	NN
18542	3236	22	,	,	,
18542	3236	23	minced	mince	VBN
18542	3236	24	onion	onion	NN
18542	3236	25	,	,	,
18542	3236	26	and	and	CC
18542	3236	27	parsley	parsley	NN
18542	3236	28	.	.	.
18542	3237	1	Drain	drain	NN
18542	3237	2	and	and	CC
18542	3237	3	broil	broil	NN
18542	3237	4	,	,	,
18542	3237	5	basting	baste	VBG
18542	3237	6	with	with	IN
18542	3237	7	the	the	DT
18542	3237	8	oil	oil	NN
18542	3237	9	as	as	IN
18542	3237	10	required	require	VBN
18542	3237	11	.	.	.
18542	3238	1	Serve	serve	VB
18542	3238	2	with	with	IN
18542	3238	3	Maître	Maître	NNP
18542	3238	4	d'Hôtel	d'Hôtel	NNP
18542	3238	5	Sauce	Sauce	NNP
18542	3238	6	.	.	.
18542	3239	1	The	the	DT
18542	3239	2	onion	onion	NN
18542	3239	3	and	and	CC
18542	3239	4	parsley	parsley	NN
18542	3239	5	may	may	MD
18542	3239	6	be	be	VB
18542	3239	7	omitted	omit	VBN
18542	3239	8	from	from	IN
18542	3239	9	the	the	DT
18542	3239	10	seasoning	seasoning	NN
18542	3239	11	.	.	.
18542	3240	1	BROILED	BROILED	NNP
18542	3240	2	SHAD	SHAD	NNP
18542	3240	3	--	--	:
18542	3240	4	III	iii	CD
18542	3240	5	Clean	clean	JJ
18542	3240	6	the	the	DT
18542	3240	7	shad	shad	NN
18542	3240	8	,	,	,
18542	3240	9	split	split	VBD
18542	3240	10	,	,	,
18542	3240	11	remove	remove	VB
18542	3240	12	the	the	DT
18542	3240	13	backbone	backbone	NN
18542	3240	14	and	and	CC
18542	3240	15	marinate	marinate	VB
18542	3240	16	for	for	IN
18542	3240	17	an	an	DT
18542	3240	18	hour	hour	NN
18542	3240	19	in	in	IN
18542	3240	20	oil	oil	NN
18542	3240	21	and	and	CC
18542	3240	22	lemon	lemon	NN
18542	3240	23	-	-	HYPH
18542	3240	24	juice	juice	NN
18542	3240	25	,	,	,
18542	3240	26	seasoning	season	VBG
18542	3240	27	with	with	IN
18542	3240	28	salt	salt	NN
18542	3240	29	and	and	CC
18542	3240	30	pepper	pepper	NN
18542	3240	31	.	.	.
18542	3241	1	Drain	drain	NN
18542	3241	2	,	,	,
18542	3241	3	sprinkle	sprinkle	VB
18542	3241	4	with	with	IN
18542	3241	5	crumbs	crumb	NNS
18542	3241	6	,	,	,
18542	3241	7	and	and	CC
18542	3241	8	broil	broil	NNP
18542	3241	9	carefully	carefully	RB
18542	3241	10	.	.	.
18542	3242	1	Serve	serve	VB
18542	3242	2	with	with	IN
18542	3242	3	Fine	Fine	NNP
18542	3242	4	Herbs	Herbs	NNP
18542	3242	5	Sauce	Sauce	NNP
18542	3242	6	.	.	.
18542	3243	1	[	[	-LRB-
18542	3243	2	Page	page	NN
18542	3243	3	322	322	CD
18542	3243	4	]	]	-RRB-
18542	3243	5	BROILED	broiled	NN
18542	3243	6	SHAD	SHAD	NNP
18542	3243	7	--	--	:
18542	3243	8	IV	IV	NNP
18542	3243	9	Prepare	Prepare	NNP
18542	3243	10	,	,	,
18542	3243	11	clean	clean	JJ
18542	3243	12	,	,	,
18542	3243	13	and	and	CC
18542	3243	14	split	split	VBD
18542	3243	15	the	the	DT
18542	3243	16	fish	fish	NN
18542	3243	17	.	.	.
18542	3244	1	Put	put	VB
18542	3244	2	on	on	RP
18542	3244	3	a	a	DT
18542	3244	4	platter	platter	NN
18542	3244	5	skin	skin	NN
18542	3244	6	side	side	NN
18542	3244	7	down	down	RB
18542	3244	8	and	and	CC
18542	3244	9	sprinkle	sprinkle	VB
18542	3244	10	with	with	IN
18542	3244	11	sugar	sugar	NN
18542	3244	12	,	,	,
18542	3244	13	pepper	pepper	NN
18542	3244	14	,	,	,
18542	3244	15	and	and	CC
18542	3244	16	salt	salt	NN
18542	3244	17	.	.	.
18542	3245	1	Let	let	VB
18542	3245	2	stand	stand	VB
18542	3245	3	over	over	IN
18542	3245	4	night	night	NN
18542	3245	5	,	,	,
18542	3245	6	broil	broil	NNP
18542	3245	7	,	,	,
18542	3245	8	and	and	CC
18542	3245	9	serve	serve	VB
18542	3245	10	with	with	IN
18542	3245	11	melted	melted	JJ
18542	3245	12	butter	butter	NN
18542	3245	13	.	.	.
18542	3246	1	BROILED	BROILED	NNP
18542	3246	2	SHAD	SHAD	NNP
18542	3246	3	--	--	:
18542	3246	4	V	v	NN
18542	3246	5	Clean	clean	JJ
18542	3246	6	,	,	,
18542	3246	7	split	split	NN
18542	3246	8	,	,	,
18542	3246	9	season	season	NN
18542	3246	10	with	with	IN
18542	3246	11	salt	salt	NN
18542	3246	12	and	and	CC
18542	3246	13	pepper	pepper	NN
18542	3246	14	,	,	,
18542	3246	15	broil	broil	NN
18542	3246	16	on	on	IN
18542	3246	17	a	a	DT
18542	3246	18	buttered	butter	VBN
18542	3246	19	gridiron	gridiron	NN
18542	3246	20	,	,	,
18542	3246	21	and	and	CC
18542	3246	22	serve	serve	VB
18542	3246	23	with	with	IN
18542	3246	24	plenty	plenty	NN
18542	3246	25	of	of	IN
18542	3246	26	melted	melted	JJ
18542	3246	27	butter	butter	NN
18542	3246	28	.	.	.
18542	3247	1	BROILED	broiled	NN
18542	3247	2	SALT	SALT	NNP
18542	3247	3	SHAD	SHAD	NNP
18542	3247	4	Soak	soak	VB
18542	3247	5	for	for	IN
18542	3247	6	twelve	twelve	CD
18542	3247	7	hours	hour	NNS
18542	3247	8	in	in	IN
18542	3247	9	tepid	tepid	NN
18542	3247	10	water	water	NN
18542	3247	11	,	,	,
18542	3247	12	drain	drain	VB
18542	3247	13	and	and	CC
18542	3247	14	put	put	VB
18542	3247	15	into	into	IN
18542	3247	16	ice	ice	NN
18542	3247	17	-	-	HYPH
18542	3247	18	cold	cold	JJ
18542	3247	19	water	water	NN
18542	3247	20	for	for	IN
18542	3247	21	half	half	PDT
18542	3247	22	an	an	DT
18542	3247	23	hour	hour	NN
18542	3247	24	.	.	.
18542	3248	1	Drain	drain	NN
18542	3248	2	,	,	,
18542	3248	3	wipe	wipe	NN
18542	3248	4	dry	dry	JJ
18542	3248	5	,	,	,
18542	3248	6	sprinkle	sprinkle	VB
18542	3248	7	with	with	IN
18542	3248	8	pepper	pepper	NN
18542	3248	9	,	,	,
18542	3248	10	and	and	CC
18542	3248	11	broil	broil	VB
18542	3248	12	on	on	RP
18542	3248	13	a	a	DT
18542	3248	14	buttered	butter	VBN
18542	3248	15	gridiron	gridiron	NN
18542	3248	16	,	,	,
18542	3248	17	skin	skin	NN
18542	3248	18	side	side	NN
18542	3248	19	up	up	RP
18542	3248	20	.	.	.
18542	3249	1	Serve	serve	VB
18542	3249	2	with	with	IN
18542	3249	3	plenty	plenty	NN
18542	3249	4	of	of	IN
18542	3249	5	melted	melted	JJ
18542	3249	6	butter	butter	NN
18542	3249	7	.	.	.
18542	3250	1	FRIED	FRIED	NNP
18542	3250	2	SHAD	SHAD	NNP
18542	3250	3	--	--	:
18542	3250	4	I	-PRON-	PRP
18542	3250	5	Prepare	prepare	VBP
18542	3250	6	and	and	CC
18542	3250	7	clean	clean	VB
18542	3250	8	the	the	DT
18542	3250	9	fish	fish	NN
18542	3250	10	and	and	CC
18542	3250	11	cut	cut	VBD
18542	3250	12	into	into	IN
18542	3250	13	suitable	suitable	JJ
18542	3250	14	pieces	piece	NNS
18542	3250	15	for	for	IN
18542	3250	16	serving	serve	VBG
18542	3250	17	.	.	.
18542	3251	1	Roll	roll	NN
18542	3251	2	in	in	IN
18542	3251	3	seasoned	season	VBN
18542	3251	4	flour	flour	NN
18542	3251	5	and	and	CC
18542	3251	6	sauté	sauté	NN
18542	3251	7	in	in	IN
18542	3251	8	hot	hot	JJ
18542	3251	9	fat	fat	NN
18542	3251	10	.	.	.
18542	3252	1	Serve	serve	VB
18542	3252	2	with	with	IN
18542	3252	3	any	any	DT
18542	3252	4	preferred	preferred	JJ
18542	3252	5	sauce	sauce	NN
18542	3252	6	.	.	.
18542	3253	1	FRIED	FRIED	NNP
18542	3253	2	SHAD	SHAD	NNP
18542	3253	3	--	--	:
18542	3253	4	II	II	NNP
18542	3253	5	Clean	clean	JJ
18542	3253	6	,	,	,
18542	3253	7	split	split	VBP
18542	3253	8	,	,	,
18542	3253	9	and	and	CC
18542	3253	10	take	take	VB
18542	3253	11	out	out	RP
18542	3253	12	the	the	DT
18542	3253	13	backbone	backbone	NN
18542	3253	14	,	,	,
18542	3253	15	cut	cut	VBN
18542	3253	16	into	into	IN
18542	3253	17	strips	strip	NNS
18542	3253	18	,	,	,
18542	3253	19	season	season	NN
18542	3253	20	to	to	TO
18542	3253	21	taste	taste	NN
18542	3253	22	,	,	,
18542	3253	23	and	and	CC
18542	3253	24	fry	fry	VB
18542	3253	25	in	in	IN
18542	3253	26	hot	hot	JJ
18542	3253	27	lard	lard	NN
18542	3253	28	until	until	IN
18542	3253	29	brown	brown	NNP
18542	3253	30	.	.	.
18542	3254	1	Serve	serve	VB
18542	3254	2	with	with	IN
18542	3254	3	any	any	DT
18542	3254	4	preferred	preferred	JJ
18542	3254	5	sauce	sauce	NN
18542	3254	6	.	.	.
18542	3255	1	[	[	-LRB-
18542	3255	2	Page	page	NN
18542	3255	3	323	323	CD
18542	3255	4	]	]	-RRB-
18542	3255	5	BONED	BONED	NNP
18542	3255	6	FRIED	FRIED	NNP
18542	3255	7	SHAD	SHAD	NNP
18542	3255	8	Remove	remove	VBP
18542	3255	9	the	the	DT
18542	3255	10	head	head	NN
18542	3255	11	and	and	CC
18542	3255	12	tail	tail	NN
18542	3255	13	,	,	,
18542	3255	14	then	then	RB
18542	3255	15	take	take	VB
18542	3255	16	out	out	RP
18542	3255	17	the	the	DT
18542	3255	18	back	back	NN
18542	3255	19	and	and	CC
18542	3255	20	side	side	NN
18542	3255	21	bones	bone	NNS
18542	3255	22	.	.	.
18542	3256	1	Cut	cut	VB
18542	3256	2	into	into	IN
18542	3256	3	convenient	convenient	JJ
18542	3256	4	pieces	piece	NNS
18542	3256	5	for	for	IN
18542	3256	6	serving	serving	NN
18542	3256	7	,	,	,
18542	3256	8	season	season	NN
18542	3256	9	with	with	IN
18542	3256	10	salt	salt	NN
18542	3256	11	and	and	CC
18542	3256	12	pepper	pepper	NN
18542	3256	13	,	,	,
18542	3256	14	dip	dip	NN
18542	3256	15	in	in	IN
18542	3256	16	egg	egg	NN
18542	3256	17	and	and	CC
18542	3256	18	crumbs	crumb	VBZ
18542	3256	19	,	,	,
18542	3256	20	and	and	CC
18542	3256	21	fry	fry	VB
18542	3256	22	in	in	IN
18542	3256	23	deep	deep	JJ
18542	3256	24	fat	fat	NN
18542	3256	25	.	.	.
18542	3257	1	Serve	serve	VB
18542	3257	2	with	with	IN
18542	3257	3	any	any	DT
18542	3257	4	preferred	preferred	JJ
18542	3257	5	sauce	sauce	NN
18542	3257	6	.	.	.
18542	3258	1	SHAD	SHAD	NNP
18542	3258	2	CUTLETS	CUTLETS	NNP
18542	3258	3	Cut	Cut	NNP
18542	3258	4	the	the	DT
18542	3258	5	cleaned	clean	VBN
18542	3258	6	fish	fish	NN
18542	3258	7	into	into	IN
18542	3258	8	convenient	convenient	JJ
18542	3258	9	pieces	piece	NNS
18542	3258	10	for	for	IN
18542	3258	11	serving	serving	NN
18542	3258	12	,	,	,
18542	3258	13	dip	dip	NN
18542	3258	14	into	into	IN
18542	3258	15	egg	egg	NN
18542	3258	16	and	and	CC
18542	3258	17	crumbs	crumb	NNS
18542	3258	18	and	and	CC
18542	3258	19	fry	fry	VB
18542	3258	20	in	in	IN
18542	3258	21	fat	fat	NN
18542	3258	22	to	to	TO
18542	3258	23	cover	cover	VB
18542	3258	24	.	.	.
18542	3259	1	Serve	serve	VB
18542	3259	2	on	on	IN
18542	3259	3	a	a	DT
18542	3259	4	bed	bed	NN
18542	3259	5	of	of	IN
18542	3259	6	spinach	spinach	NN
18542	3259	7	and	and	CC
18542	3259	8	garnish	garnish	VB
18542	3259	9	with	with	IN
18542	3259	10	hard	hard	RB
18542	3259	11	-	-	HYPH
18542	3259	12	boiled	boil	VBN
18542	3259	13	eggs	egg	NNS
18542	3259	14	.	.	.
18542	3260	1	BOILED	BOILED	NNP
18542	3260	2	SHAD	SHAD	NNP
18542	3260	3	Boil	Boil	NNP
18542	3260	4	the	the	DT
18542	3260	5	fish	fish	NN
18542	3260	6	in	in	IN
18542	3260	7	salted	salt	VBN
18542	3260	8	and	and	CC
18542	3260	9	acidulated	acidulated	JJ
18542	3260	10	water	water	NN
18542	3260	11	or	or	CC
18542	3260	12	in	in	IN
18542	3260	13	court	court	NN
18542	3260	14	-	-	HYPH
18542	3260	15	bouillon	bouillon	NN
18542	3260	16	.	.	.
18542	3261	1	Drain	drain	VB
18542	3261	2	carefully	carefully	RB
18542	3261	3	,	,	,
18542	3261	4	garnish	garnish	VBP
18542	3261	5	with	with	IN
18542	3261	6	lemon	lemon	NN
18542	3261	7	and	and	CC
18542	3261	8	parsley	parsley	NN
18542	3261	9	and	and	CC
18542	3261	10	serve	serve	VB
18542	3261	11	with	with	IN
18542	3261	12	Maître	Maître	NNP
18542	3261	13	d'Hôtel	d'Hôtel	NNP
18542	3261	14	or	or	CC
18542	3261	15	Hollandaise	Hollandaise	NNP
18542	3261	16	Sauce	Sauce	NNP
18542	3261	17	.	.	.
18542	3262	1	BOILED	boiled	FW
18542	3262	2	SHAD	shad	NN
18542	3262	3	WITH	with	IN
18542	3262	4	EGG	EGG	NNP
18542	3262	5	SAUCE	SAUCE	VBN
18542	3262	6	Sew	Sew	NNP
18542	3262	7	the	the	DT
18542	3262	8	cleaned	clean	VBN
18542	3262	9	fish	fish	NN
18542	3262	10	in	in	IN
18542	3262	11	mosquito	mosquito	NNP
18542	3262	12	netting	netting	NNP
18542	3262	13	,	,	,
18542	3262	14	and	and	CC
18542	3262	15	boil	boil	VB
18542	3262	16	slowly	slowly	RB
18542	3262	17	in	in	IN
18542	3262	18	salted	salt	VBN
18542	3262	19	and	and	CC
18542	3262	20	acidulated	acidulated	JJ
18542	3262	21	water	water	NN
18542	3262	22	.	.	.
18542	3263	1	Drain	drain	NN
18542	3263	2	,	,	,
18542	3263	3	remove	remove	VB
18542	3263	4	the	the	DT
18542	3263	5	netting	netting	JJ
18542	3263	6	,	,	,
18542	3263	7	and	and	CC
18542	3263	8	serve	serve	VB
18542	3263	9	with	with	IN
18542	3263	10	Egg	Egg	NNP
18542	3263	11	Sauce	Sauce	NNP
18542	3263	12	.	.	.
18542	3264	1	BOILED	BOILED	NNP
18542	3264	2	ROE	ROE	NNP
18542	3264	3	SHAD	SHAD	NNS
18542	3264	4	Clean	clean	VBP
18542	3264	5	the	the	DT
18542	3264	6	fish	fish	NN
18542	3264	7	and	and	CC
18542	3264	8	do	do	VBP
18542	3264	9	not	not	RB
18542	3264	10	break	break	VB
18542	3264	11	the	the	DT
18542	3264	12	roe	roe	NN
18542	3264	13	.	.	.
18542	3265	1	Sprinkle	sprinkle	VB
18542	3265	2	with	with	IN
18542	3265	3	salt	salt	NN
18542	3265	4	and	and	CC
18542	3265	5	pepper	pepper	NN
18542	3265	6	,	,	,
18542	3265	7	wrap	wrap	NN
18542	3265	8	in	in	IN
18542	3265	9	separate	separate	JJ
18542	3265	10	squares	square	NNS
18542	3265	11	of	of	IN
18542	3265	12	mosquito	mosquito	NNP
18542	3265	13	netting	netting	NNP
18542	3265	14	,	,	,
18542	3265	15	tie	tie	VB
18542	3265	16	firmly	firmly	RB
18542	3265	17	and	and	CC
18542	3265	18	[	[	-LRB-
18542	3265	19	Page	page	NN
18542	3265	20	324	324	CD
18542	3265	21	]	]	-RRB-
18542	3265	22	put	put	VBD
18542	3265	23	into	into	IN
18542	3265	24	a	a	DT
18542	3265	25	fish	fish	NN
18542	3265	26	-	-	HYPH
18542	3265	27	kettle	kettle	NN
18542	3265	28	,	,	,
18542	3265	29	side	side	NN
18542	3265	30	by	by	IN
18542	3265	31	side	side	NN
18542	3265	32	.	.	.
18542	3266	1	Cover	cover	NN
18542	3266	2	with	with	IN
18542	3266	3	salted	salted	JJ
18542	3266	4	water	water	NN
18542	3266	5	and	and	CC
18542	3266	6	simmer	simmer	NN
18542	3266	7	until	until	IN
18542	3266	8	done	do	VBN
18542	3266	9	.	.	.
18542	3267	1	Drain	drain	NN
18542	3267	2	,	,	,
18542	3267	3	remove	remove	VB
18542	3267	4	the	the	DT
18542	3267	5	cloth	cloth	NN
18542	3267	6	carefully	carefully	RB
18542	3267	7	,	,	,
18542	3267	8	and	and	CC
18542	3267	9	serve	serve	VB
18542	3267	10	with	with	IN
18542	3267	11	Egg	Egg	NNP
18542	3267	12	or	or	CC
18542	3267	13	Hollandaise	Hollandaise	NNP
18542	3267	14	Sauce	Sauce	NNP
18542	3267	15	.	.	.
18542	3268	1	BOILED	boiled	FW
18542	3268	2	SHAD	SHAD	NNP
18542	3268	3	WITH	with	IN
18542	3268	4	HOLLANDAISE	HOLLANDAISE	NNP
18542	3268	5	SAUCE	SAUCE	NNP
18542	3268	6	Cook	Cook	NNP
18542	3268	7	the	the	DT
18542	3268	8	prepared	prepare	VBN
18542	3268	9	fish	fish	NN
18542	3268	10	slowly	slowly	RB
18542	3268	11	in	in	IN
18542	3268	12	salted	salt	VBN
18542	3268	13	and	and	CC
18542	3268	14	acidulated	acidulated	JJ
18542	3268	15	water	water	NN
18542	3268	16	,	,	,
18542	3268	17	drain	drain	VB
18542	3268	18	,	,	,
18542	3268	19	and	and	CC
18542	3268	20	serve	serve	VB
18542	3268	21	with	with	IN
18542	3268	22	Hollandaise	Hollandaise	NNP
18542	3268	23	Sauce	Sauce	NNP
18542	3268	24	.	.	.
18542	3269	1	SHAD	SHAD	NNP
18542	3269	2	IN	in	IN
18542	3269	3	COURT	COURT	NNP
18542	3269	4	-	-	HYPH
18542	3269	5	BOUILLON	BOUILLON	NNP
18542	3269	6	Put	Put	VBD
18542	3269	7	the	the	DT
18542	3269	8	prepared	prepared	JJ
18542	3269	9	and	and	CC
18542	3269	10	cleaned	clean	VBN
18542	3269	11	fish	fish	NN
18542	3269	12	on	on	IN
18542	3269	13	a	a	DT
18542	3269	14	perforated	perforated	JJ
18542	3269	15	sheet	sheet	NN
18542	3269	16	in	in	IN
18542	3269	17	a	a	DT
18542	3269	18	fish	fish	NN
18542	3269	19	-	-	HYPH
18542	3269	20	kettle	kettle	NN
18542	3269	21	.	.	.
18542	3270	1	Add	add	VB
18542	3270	2	two	two	CD
18542	3270	3	tablespoonfuls	tablespoonful	NNS
18542	3270	4	of	of	IN
18542	3270	5	butter	butter	NN
18542	3270	6	,	,	,
18542	3270	7	two	two	CD
18542	3270	8	sliced	sliced	JJ
18542	3270	9	onions	onion	NNS
18542	3270	10	,	,	,
18542	3270	11	and	and	CC
18542	3270	12	salt	salt	NN
18542	3270	13	,	,	,
18542	3270	14	pepper	pepper	NN
18542	3270	15	,	,	,
18542	3270	16	mace	mace	NN
18542	3270	17	,	,	,
18542	3270	18	and	and	CC
18542	3270	19	parsley	parsley	NN
18542	3270	20	to	to	TO
18542	3270	21	season	season	VB
18542	3270	22	.	.	.
18542	3271	1	Add	add	VB
18542	3271	2	enough	enough	JJ
18542	3271	3	Claret	Claret	NNP
18542	3271	4	to	to	TO
18542	3271	5	cover	cover	VB
18542	3271	6	and	and	CC
18542	3271	7	simmer	simmer	VB
18542	3271	8	slowly	slowly	RB
18542	3271	9	until	until	IN
18542	3271	10	done	do	VBN
18542	3271	11	.	.	.
18542	3272	1	Drain	drain	NN
18542	3272	2	,	,	,
18542	3272	3	strain	strain	VB
18542	3272	4	the	the	DT
18542	3272	5	liquid	liquid	NN
18542	3272	6	and	and	CC
18542	3272	7	thicken	thicken	NN
18542	3272	8	with	with	IN
18542	3272	9	flour	flour	NN
18542	3272	10	cooked	cook	VBN
18542	3272	11	in	in	IN
18542	3272	12	butter	butter	NN
18542	3272	13	.	.	.
18542	3273	1	Take	take	VB
18542	3273	2	from	from	IN
18542	3273	3	the	the	DT
18542	3273	4	fire	fire	NN
18542	3273	5	,	,	,
18542	3273	6	add	add	VB
18542	3273	7	two	two	CD
18542	3273	8	tablespoonfuls	tablespoonful	NNS
18542	3273	9	of	of	IN
18542	3273	10	butter	butter	NN
18542	3273	11	,	,	,
18542	3273	12	the	the	DT
18542	3273	13	juice	juice	NN
18542	3273	14	of	of	IN
18542	3273	15	half	half	PDT
18542	3273	16	a	a	DT
18542	3273	17	lemon	lemon	NN
18542	3273	18	,	,	,
18542	3273	19	and	and	CC
18542	3273	20	red	red	JJ
18542	3273	21	pepper	pepper	NN
18542	3273	22	to	to	IN
18542	3273	23	season	season	NN
18542	3273	24	.	.	.
18542	3274	1	Pour	pour	VB
18542	3274	2	over	over	IN
18542	3274	3	the	the	DT
18542	3274	4	fish	fish	NN
18542	3274	5	and	and	CC
18542	3274	6	serve	serve	VB
18542	3274	7	.	.	.
18542	3275	1	COLD	COLD	NNP
18542	3275	2	BOILED	boil	VBD
18542	3275	3	SHAD	SHAD	NNP
18542	3275	4	Boil	Boil	NNP
18542	3275	5	a	a	DT
18542	3275	6	cleaned	clean	VBN
18542	3275	7	shad	shad	NN
18542	3275	8	in	in	IN
18542	3275	9	salted	salt	VBN
18542	3275	10	and	and	CC
18542	3275	11	acidulated	acidulated	JJ
18542	3275	12	water	water	NN
18542	3275	13	or	or	CC
18542	3275	14	in	in	IN
18542	3275	15	court	court	NN
18542	3275	16	-	-	HYPH
18542	3275	17	bouillon	bouillon	NN
18542	3275	18	.	.	.
18542	3276	1	Serve	serve	VB
18542	3276	2	very	very	RB
18542	3276	3	cold	cold	JJ
18542	3276	4	with	with	IN
18542	3276	5	Tartar	Tartar	NNP
18542	3276	6	Sauce	Sauce	NNP
18542	3276	7	.	.	.
18542	3277	1	[	[	-LRB-
18542	3277	2	Page	page	NN
18542	3277	3	325	325	CD
18542	3277	4	]	]	-RRB-
18542	3277	5	BOILED	BOILED	NNP
18542	3277	6	SHAD	SHAD	NNP
18542	3277	7	À	À	NNP
18542	3277	8	LA	LA	NNP
18542	3277	9	VIRGINIA	VIRGINIA	NNP
18542	3277	10	Chop	Chop	NNP
18542	3277	11	together	together	RB
18542	3277	12	an	an	DT
18542	3277	13	onion	onion	NN
18542	3277	14	,	,	,
18542	3277	15	a	a	DT
18542	3277	16	carrot	carrot	NN
18542	3277	17	,	,	,
18542	3277	18	and	and	CC
18542	3277	19	a	a	DT
18542	3277	20	stalk	stalk	NN
18542	3277	21	of	of	IN
18542	3277	22	celery	celery	NN
18542	3277	23	.	.	.
18542	3278	1	Fry	fry	NN
18542	3278	2	in	in	IN
18542	3278	3	butter	butter	NN
18542	3278	4	.	.	.
18542	3279	1	Cover	cover	VB
18542	3279	2	a	a	DT
18542	3279	3	prepared	prepared	JJ
18542	3279	4	shad	shad	NN
18542	3279	5	with	with	IN
18542	3279	6	boiling	boil	VBG
18542	3279	7	salted	salt	VBN
18542	3279	8	and	and	CC
18542	3279	9	acidulated	acidulated	JJ
18542	3279	10	water	water	NN
18542	3279	11	,	,	,
18542	3279	12	and	and	CC
18542	3279	13	add	add	VB
18542	3279	14	the	the	DT
18542	3279	15	cooked	cooked	JJ
18542	3279	16	vegetables	vegetable	NNS
18542	3279	17	to	to	IN
18542	3279	18	it	-PRON-	PRP
18542	3279	19	.	.	.
18542	3280	1	Add	add	VB
18542	3280	2	also	also	RB
18542	3280	3	two	two	CD
18542	3280	4	tablespoonfuls	tablespoonful	NNS
18542	3280	5	of	of	IN
18542	3280	6	white	white	JJ
18542	3280	7	wine	wine	NN
18542	3280	8	,	,	,
18542	3280	9	a	a	DT
18542	3280	10	blade	blade	NN
18542	3280	11	of	of	IN
18542	3280	12	mace	mace	NN
18542	3280	13	,	,	,
18542	3280	14	half	half	PDT
18542	3280	15	a	a	DT
18542	3280	16	dozen	dozen	NN
18542	3280	17	peppercorns	peppercorn	NNS
18542	3280	18	,	,	,
18542	3280	19	two	two	CD
18542	3280	20	cloves	clove	NNS
18542	3280	21	,	,	,
18542	3280	22	and	and	CC
18542	3280	23	a	a	DT
18542	3280	24	bay	bay	NN
18542	3280	25	-	-	HYPH
18542	3280	26	leaf	leaf	NN
18542	3280	27	.	.	.
18542	3281	1	Simmer	simmer	NN
18542	3281	2	slowly	slowly	RB
18542	3281	3	until	until	IN
18542	3281	4	the	the	DT
18542	3281	5	fish	fish	NN
18542	3281	6	is	be	VBZ
18542	3281	7	done	do	VBN
18542	3281	8	,	,	,
18542	3281	9	drain	drain	VB
18542	3281	10	,	,	,
18542	3281	11	and	and	CC
18542	3281	12	serve	serve	VB
18542	3281	13	with	with	IN
18542	3281	14	a	a	DT
18542	3281	15	Drawn	Drawn	NNP
18542	3281	16	-	-	HYPH
18542	3281	17	Butter	Butter	NNP
18542	3281	18	Sauce	Sauce	NNP
18542	3281	19	,	,	,
18542	3281	20	using	use	VBG
18542	3281	21	the	the	DT
18542	3281	22	strained	strained	JJ
18542	3281	23	cooking	cook	VBG
18542	3281	24	liquor	liquor	NN
18542	3281	25	for	for	IN
18542	3281	26	liquid	liquid	NN
18542	3281	27	.	.	.
18542	3282	1	BOILED	BOILED	NNP
18542	3282	2	SALT	SALT	NNP
18542	3282	3	SHAD	SHAD	NNS
18542	3282	4	Soak	soak	VBP
18542	3282	5	the	the	DT
18542	3282	6	fish	fish	NN
18542	3282	7	all	all	DT
18542	3282	8	day	day	NN
18542	3282	9	in	in	IN
18542	3282	10	warm	warm	JJ
18542	3282	11	water	water	NN
18542	3282	12	,	,	,
18542	3282	13	changing	change	VBG
18542	3282	14	the	the	DT
18542	3282	15	water	water	NN
18542	3282	16	frequently	frequently	RB
18542	3282	17	,	,	,
18542	3282	18	wipe	wipe	VBP
18542	3282	19	off	off	RP
18542	3282	20	the	the	DT
18542	3282	21	salt	salt	NN
18542	3282	22	,	,	,
18542	3282	23	and	and	CC
18542	3282	24	plunge	plunge	VB
18542	3282	25	into	into	IN
18542	3282	26	ice	ice	NN
18542	3282	27	-	-	HYPH
18542	3282	28	water	water	NN
18542	3282	29	for	for	IN
18542	3282	30	an	an	DT
18542	3282	31	hour	hour	NN
18542	3282	32	.	.	.
18542	3283	1	Put	put	VB
18542	3283	2	into	into	IN
18542	3283	3	a	a	DT
18542	3283	4	fish	fish	NN
18542	3283	5	-	-	HYPH
18542	3283	6	kettle	kettle	NN
18542	3283	7	with	with	IN
18542	3283	8	boiling	boil	VBG
18542	3283	9	water	water	NN
18542	3283	10	to	to	TO
18542	3283	11	cover	cover	VB
18542	3283	12	,	,	,
18542	3283	13	and	and	CC
18542	3283	14	simmer	simmer	NN
18542	3283	15	until	until	IN
18542	3283	16	done	do	VBN
18542	3283	17	.	.	.
18542	3284	1	Season	season	NN
18542	3284	2	with	with	IN
18542	3284	3	pepper	pepper	NN
18542	3284	4	and	and	CC
18542	3284	5	serve	serve	VB
18542	3284	6	with	with	IN
18542	3284	7	plenty	plenty	NN
18542	3284	8	of	of	IN
18542	3284	9	melted	melted	JJ
18542	3284	10	butter	butter	NN
18542	3284	11	.	.	.
18542	3285	1	BAKED	BAKED	NNP
18542	3285	2	SHAD	SHAD	NNP
18542	3285	3	--	--	:
18542	3285	4	I	-PRON-	PRP
18542	3285	5	Bake	bake	VBP
18542	3285	6	a	a	DT
18542	3285	7	shad	shad	NN
18542	3285	8	in	in	IN
18542	3285	9	a	a	DT
18542	3285	10	buttered	butter	VBN
18542	3285	11	baking	baking	NN
18542	3285	12	-	-	HYPH
18542	3285	13	pan	pan	NNP
18542	3285	14	,	,	,
18542	3285	15	adding	add	VBG
18542	3285	16	enough	enough	JJ
18542	3285	17	boiling	boiling	NN
18542	3285	18	water	water	NN
18542	3285	19	to	to	TO
18542	3285	20	keep	keep	VB
18542	3285	21	from	from	IN
18542	3285	22	burning	burn	VBG
18542	3285	23	.	.	.
18542	3286	1	Baste	Baste	NNP
18542	3286	2	while	while	IN
18542	3286	3	baking	bake	VBG
18542	3286	4	with	with	IN
18542	3286	5	melted	melted	JJ
18542	3286	6	butter	butter	NN
18542	3286	7	and	and	CC
18542	3286	8	lemon	lemon	NN
18542	3286	9	-	-	HYPH
18542	3286	10	juice	juice	NN
18542	3286	11	,	,	,
18542	3286	12	seasoning	seasoning	NN
18542	3286	13	with	with	IN
18542	3286	14	pepper	pepper	NN
18542	3286	15	and	and	CC
18542	3286	16	salt	salt	NN
18542	3286	17	.	.	.
18542	3287	1	Cook	cook	VB
18542	3287	2	together	together	RB
18542	3287	3	a	a	DT
18542	3287	4	tablespoonful	tablespoonful	JJ
18542	3287	5	each	each	DT
18542	3287	6	of	of	IN
18542	3287	7	butter	butter	NN
18542	3287	8	and	and	CC
18542	3287	9	flour	flour	NN
18542	3287	10	until	until	IN
18542	3287	11	brown	brown	NNP
18542	3287	12	.	.	.
18542	3288	1	Add	add	VB
18542	3288	2	slowly	slowly	RB
18542	3288	3	a	a	DT
18542	3288	4	cupful	cupful	NN
18542	3288	5	of	of	IN
18542	3288	6	stock	stock	NN
18542	3288	7	and	and	CC
18542	3288	8	cook	cook	NN
18542	3288	9	until	until	IN
18542	3288	10	thick	thick	JJ
18542	3288	11	,	,	,
18542	3288	12	stirring	stir	VBG
18542	3288	13	constantly	constantly	RB
18542	3288	14	.	.	.
18542	3289	1	Take	take	VB
18542	3289	2	[	[	-LRB-
18542	3289	3	Page	page	NN
18542	3289	4	326	326	CD
18542	3289	5	]	]	-RRB-
18542	3289	6	from	from	IN
18542	3289	7	the	the	DT
18542	3289	8	fire	fire	NN
18542	3289	9	and	and	CC
18542	3289	10	add	add	VB
18542	3289	11	the	the	DT
18542	3289	12	yolks	yolk	NNS
18542	3289	13	of	of	IN
18542	3289	14	two	two	CD
18542	3289	15	eggs	egg	NNS
18542	3289	16	beaten	beat	VBN
18542	3289	17	with	with	IN
18542	3289	18	the	the	DT
18542	3289	19	juice	juice	NN
18542	3289	20	of	of	IN
18542	3289	21	half	half	PDT
18542	3289	22	a	a	DT
18542	3289	23	lemon	lemon	NN
18542	3289	24	.	.	.
18542	3290	1	Pour	pour	VB
18542	3290	2	over	over	IN
18542	3290	3	the	the	DT
18542	3290	4	fish	fish	NN
18542	3290	5	and	and	CC
18542	3290	6	serve	serve	VB
18542	3290	7	.	.	.
18542	3291	1	BAKED	BAKED	NNP
18542	3291	2	SHAD	SHAD	NNP
18542	3291	3	--	--	:
18542	3291	4	II	ii	CD
18542	3291	5	Clean	clean	VBP
18542	3291	6	a	a	DT
18542	3291	7	large	large	JJ
18542	3291	8	fish	fish	NN
18542	3291	9	and	and	CC
18542	3291	10	stuff	stuff	NN
18542	3291	11	with	with	IN
18542	3291	12	seasoned	seasoned	JJ
18542	3291	13	crumbs	crumb	NNS
18542	3291	14	mixed	mix	VBN
18542	3291	15	with	with	IN
18542	3291	16	minced	mince	VBN
18542	3291	17	parsley	parsley	NNP
18542	3291	18	,	,	,
18542	3291	19	adding	add	VBG
18542	3291	20	enough	enough	JJ
18542	3291	21	melted	melt	VBN
18542	3291	22	butter	butter	NN
18542	3291	23	to	to	TO
18542	3291	24	make	make	VB
18542	3291	25	a	a	DT
18542	3291	26	smooth	smooth	JJ
18542	3291	27	paste	paste	NN
18542	3291	28	.	.	.
18542	3292	1	Score	score	VB
18542	3292	2	one	one	CD
18542	3292	3	side	side	NN
18542	3292	4	of	of	IN
18542	3292	5	the	the	DT
18542	3292	6	fish	fish	NN
18542	3292	7	deeply	deeply	RB
18542	3292	8	and	and	CC
18542	3292	9	lay	lie	VBD
18542	3292	10	a	a	DT
18542	3292	11	small	small	JJ
18542	3292	12	strip	strip	NN
18542	3292	13	of	of	IN
18542	3292	14	salt	salt	NN
18542	3292	15	pork	pork	NN
18542	3292	16	in	in	IN
18542	3292	17	each	each	DT
18542	3292	18	gash	gash	NN
18542	3292	19	.	.	.
18542	3293	1	Put	put	VB
18542	3293	2	the	the	DT
18542	3293	3	fish	fish	NN
18542	3293	4	in	in	IN
18542	3293	5	a	a	DT
18542	3293	6	buttered	butter	VBN
18542	3293	7	baking	baking	NN
18542	3293	8	-	-	HYPH
18542	3293	9	dish	dish	NN
18542	3293	10	,	,	,
18542	3293	11	sprinkle	sprinkle	VB
18542	3293	12	with	with	IN
18542	3293	13	salt	salt	NN
18542	3293	14	,	,	,
18542	3293	15	pepper	pepper	NN
18542	3293	16	,	,	,
18542	3293	17	and	and	CC
18542	3293	18	flour	flour	NN
18542	3293	19	,	,	,
18542	3293	20	and	and	CC
18542	3293	21	add	add	VB
18542	3293	22	enough	enough	JJ
18542	3293	23	boiling	boiling	NN
18542	3293	24	water	water	NN
18542	3293	25	to	to	TO
18542	3293	26	keep	keep	VB
18542	3293	27	from	from	IN
18542	3293	28	burning	burn	VBG
18542	3293	29	.	.	.
18542	3294	1	Baste	Baste	NNP
18542	3294	2	as	as	IN
18542	3294	3	required	require	VBN
18542	3294	4	with	with	IN
18542	3294	5	the	the	DT
18542	3294	6	drippings	dripping	NNS
18542	3294	7	,	,	,
18542	3294	8	adding	add	VBG
18542	3294	9	more	more	JJR
18542	3294	10	boiling	boiling	NN
18542	3294	11	water	water	NN
18542	3294	12	if	if	IN
18542	3294	13	necessary	necessary	JJ
18542	3294	14	.	.	.
18542	3295	1	Serve	serve	VB
18542	3295	2	with	with	IN
18542	3295	3	Hollandaise	Hollandaise	NNP
18542	3295	4	Sauce	Sauce	NNP
18542	3295	5	or	or	CC
18542	3295	6	Drawn	Drawn	NNP
18542	3295	7	-	-	HYPH
18542	3295	8	Butter	Butter	NNP
18542	3295	9	Sauce	Sauce	NNP
18542	3295	10	to	to	TO
18542	3295	11	which	which	WDT
18542	3295	12	the	the	DT
18542	3295	13	mashed	mash	VBN
18542	3295	14	roe	roe	NNP
18542	3295	15	has	have	VBZ
18542	3295	16	been	be	VBN
18542	3295	17	added	add	VBN
18542	3295	18	.	.	.
18542	3296	1	BAKED	BAKED	NNP
18542	3296	2	SHAD	shad	NN
18542	3296	3	--	--	:
18542	3296	4	III	III	NNP
18542	3296	5	Stuff	Stuff	NNP
18542	3296	6	a	a	DT
18542	3296	7	fish	fish	NN
18542	3296	8	with	with	IN
18542	3296	9	seasoned	season	VBN
18542	3296	10	crumbs	crumb	NNS
18542	3296	11	made	make	VBD
18542	3296	12	smooth	smooth	JJ
18542	3296	13	with	with	IN
18542	3296	14	melted	melted	JJ
18542	3296	15	butter	butter	NN
18542	3296	16	.	.	.
18542	3297	1	Season	season	VB
18542	3297	2	the	the	DT
18542	3297	3	fish	fish	NN
18542	3297	4	with	with	IN
18542	3297	5	salt	salt	NN
18542	3297	6	and	and	CC
18542	3297	7	pepper	pepper	NN
18542	3297	8	and	and	CC
18542	3297	9	cover	cover	NN
18542	3297	10	with	with	IN
18542	3297	11	thin	thin	JJ
18542	3297	12	slices	slice	NNS
18542	3297	13	of	of	IN
18542	3297	14	breakfast	breakfast	NN
18542	3297	15	bacon	bacon	NN
18542	3297	16	.	.	.
18542	3298	1	Bake	bake	VB
18542	3298	2	until	until	IN
18542	3298	3	well	well	RB
18542	3298	4	done	do	VBN
18542	3298	5	,	,	,
18542	3298	6	basting	baste	VBG
18542	3298	7	with	with	IN
18542	3298	8	melted	melted	JJ
18542	3298	9	butter	butter	NN
18542	3298	10	and	and	CC
18542	3298	11	hot	hot	JJ
18542	3298	12	water	water	NN
18542	3298	13	.	.	.
18542	3299	1	Add	add	VB
18542	3299	2	a	a	DT
18542	3299	3	teaspoonful	teaspoonful	JJ
18542	3299	4	each	each	DT
18542	3299	5	of	of	IN
18542	3299	6	lemon	lemon	NN
18542	3299	7	-	-	HYPH
18542	3299	8	juice	juice	NN
18542	3299	9	and	and	CC
18542	3299	10	anchovy	anchovy	JJ
18542	3299	11	essence	essence	NN
18542	3299	12	to	to	IN
18542	3299	13	the	the	DT
18542	3299	14	gravy	gravy	NN
18542	3299	15	remaining	remain	VBG
18542	3299	16	in	in	IN
18542	3299	17	the	the	DT
18542	3299	18	pan	pan	NN
18542	3299	19	and	and	CC
18542	3299	20	thicken	thicken	NN
18542	3299	21	with	with	IN
18542	3299	22	flour	flour	NN
18542	3299	23	browned	brown	VBN
18542	3299	24	in	in	IN
18542	3299	25	butter	butter	NN
18542	3299	26	.	.	.
18542	3300	1	Serve	serve	VB
18542	3300	2	the	the	DT
18542	3300	3	sauce	sauce	NN
18542	3300	4	separately	separately	RB
18542	3300	5	.	.	.
18542	3301	1	[	[	-LRB-
18542	3301	2	Page	page	NN
18542	3301	3	327	327	CD
18542	3301	4	]	]	-RRB-
18542	3301	5	BAKED	BAKED	NNP
18542	3301	6	SHAD	SHAD	NNP
18542	3301	7	--	--	:
18542	3301	8	IV	IV	NNP
18542	3301	9	Stuff	Stuff	NNP
18542	3301	10	a	a	DT
18542	3301	11	large	large	JJ
18542	3301	12	fish	fish	NN
18542	3301	13	with	with	IN
18542	3301	14	seasoned	seasoned	JJ
18542	3301	15	crumbs	crumb	NNS
18542	3301	16	,	,	,
18542	3301	17	adding	add	VBG
18542	3301	18	chopped	chop	VBN
18542	3301	19	onion	onion	NN
18542	3301	20	and	and	CC
18542	3301	21	melted	melted	JJ
18542	3301	22	butter	butter	NN
18542	3301	23	to	to	IN
18542	3301	24	taste	taste	NN
18542	3301	25	.	.	.
18542	3302	1	Sew	sew	VB
18542	3302	2	up	up	IN
18542	3302	3	the	the	DT
18542	3302	4	fish	fish	NN
18542	3302	5	and	and	CC
18542	3302	6	put	put	VBD
18542	3302	7	into	into	IN
18542	3302	8	a	a	DT
18542	3302	9	buttered	butter	VBN
18542	3302	10	baking	baking	NN
18542	3302	11	-	-	HYPH
18542	3302	12	pan	pan	NN
18542	3302	13	with	with	IN
18542	3302	14	a	a	DT
18542	3302	15	cupful	cupful	NN
18542	3302	16	of	of	IN
18542	3302	17	salted	salt	VBN
18542	3302	18	boiling	boiling	NN
18542	3302	19	water	water	NN
18542	3302	20	and	and	CC
18542	3302	21	two	two	CD
18542	3302	22	tablespoonfuls	tablespoonful	NNS
18542	3302	23	of	of	IN
18542	3302	24	butter	butter	NN
18542	3302	25	.	.	.
18542	3303	1	Dredge	dredge	NN
18542	3303	2	with	with	IN
18542	3303	3	flour	flour	NN
18542	3303	4	,	,	,
18542	3303	5	and	and	CC
18542	3303	6	bake	bake	VB
18542	3303	7	,	,	,
18542	3303	8	basting	baste	VBG
18542	3303	9	with	with	IN
18542	3303	10	the	the	DT
18542	3303	11	drippings	dripping	NNS
18542	3303	12	.	.	.
18542	3304	1	Take	take	VB
18542	3304	2	up	up	RP
18542	3304	3	the	the	DT
18542	3304	4	fish	fish	NN
18542	3304	5	carefully	carefully	RB
18542	3304	6	and	and	CC
18542	3304	7	thicken	thicken	VB
18542	3304	8	the	the	DT
18542	3304	9	gravy	gravy	NN
18542	3304	10	with	with	IN
18542	3304	11	two	two	CD
18542	3304	12	tablespoonfuls	tablespoonful	NNS
18542	3304	13	of	of	IN
18542	3304	14	flour	flour	NN
18542	3304	15	browned	brown	VBN
18542	3304	16	in	in	IN
18542	3304	17	butter	butter	NN
18542	3304	18	and	and	CC
18542	3304	19	made	make	VBD
18542	3304	20	smooth	smooth	JJ
18542	3304	21	with	with	IN
18542	3304	22	a	a	DT
18542	3304	23	little	little	JJ
18542	3304	24	cold	cold	JJ
18542	3304	25	water	water	NN
18542	3304	26	.	.	.
18542	3305	1	Add	add	VB
18542	3305	2	a	a	DT
18542	3305	3	cupful	cupful	NN
18542	3305	4	of	of	IN
18542	3305	5	stock	stock	NN
18542	3305	6	or	or	CC
18542	3305	7	water	water	NN
18542	3305	8	,	,	,
18542	3305	9	the	the	DT
18542	3305	10	juice	juice	NN
18542	3305	11	of	of	IN
18542	3305	12	a	a	DT
18542	3305	13	lemon	lemon	NN
18542	3305	14	,	,	,
18542	3305	15	and	and	CC
18542	3305	16	Worcestershire	Worcestershire	NNP
18542	3305	17	Sauce	Sauce	NNP
18542	3305	18	and	and	CC
18542	3305	19	kitchen	kitchen	NN
18542	3305	20	bouquet	bouquet	NN
18542	3305	21	to	to	IN
18542	3305	22	season	season	NN
18542	3305	23	.	.	.
18542	3306	1	Strain	strain	VB
18542	3306	2	through	through	IN
18542	3306	3	a	a	DT
18542	3306	4	sieve	sieve	NN
18542	3306	5	and	and	CC
18542	3306	6	serve	serve	VB
18542	3306	7	with	with	IN
18542	3306	8	the	the	DT
18542	3306	9	fish	fish	NN
18542	3306	10	.	.	.
18542	3307	1	BAKED	BAKED	NNP
18542	3307	2	SHAD	shad	NN
18542	3307	3	--	--	:
18542	3307	4	V	V	NNP
18542	3307	5	Stuff	Stuff	NNP
18542	3307	6	the	the	DT
18542	3307	7	cleaned	clean	VBN
18542	3307	8	fish	fish	NN
18542	3307	9	with	with	IN
18542	3307	10	seasoned	seasoned	JJ
18542	3307	11	crumbs	crumb	NNS
18542	3307	12	made	make	VBD
18542	3307	13	very	very	RB
18542	3307	14	rich	rich	JJ
18542	3307	15	with	with	IN
18542	3307	16	melted	melted	JJ
18542	3307	17	butter	butter	NN
18542	3307	18	.	.	.
18542	3308	1	Wrap	wrap	VB
18542	3308	2	in	in	RP
18542	3308	3	a	a	DT
18542	3308	4	large	large	JJ
18542	3308	5	sheet	sheet	NN
18542	3308	6	of	of	IN
18542	3308	7	buttered	butter	VBN
18542	3308	8	paper	paper	NN
18542	3308	9	,	,	,
18542	3308	10	fastening	fasten	VBG
18542	3308	11	it	-PRON-	PRP
18542	3308	12	securely	securely	RB
18542	3308	13	,	,	,
18542	3308	14	and	and	CC
18542	3308	15	bake	bake	VB
18542	3308	16	in	in	RP
18542	3308	17	a	a	DT
18542	3308	18	moderate	moderate	JJ
18542	3308	19	oven	oven	NN
18542	3308	20	.	.	.
18542	3309	1	Remove	remove	VB
18542	3309	2	the	the	DT
18542	3309	3	paper	paper	NN
18542	3309	4	carefully	carefully	RB
18542	3309	5	and	and	CC
18542	3309	6	serve	serve	VB
18542	3309	7	with	with	IN
18542	3309	8	any	any	DT
18542	3309	9	preferred	preferred	JJ
18542	3309	10	sauce	sauce	NN
18542	3309	11	.	.	.
18542	3310	1	BAKED	BAKED	NNP
18542	3310	2	SHAD	SHAD	NNP
18542	3310	3	--	--	:
18542	3310	4	VI	VI	NNP
18542	3310	5	Leave	leave	VB
18542	3310	6	the	the	DT
18542	3310	7	head	head	NN
18542	3310	8	on	on	IN
18542	3310	9	.	.	.
18542	3311	1	Make	make	VB
18542	3311	2	a	a	DT
18542	3311	3	stuffing	stuffing	NN
18542	3311	4	of	of	IN
18542	3311	5	bread	bread	NN
18542	3311	6	-	-	HYPH
18542	3311	7	crumbs	crumb	NNS
18542	3311	8	,	,	,
18542	3311	9	cold	cold	JJ
18542	3311	10	ham	ham	NN
18542	3311	11	or	or	CC
18542	3311	12	bacon	bacon	NNP
18542	3311	13	minced	mince	VBD
18542	3311	14	fine	fine	JJ
18542	3311	15	,	,	,
18542	3311	16	sweet	sweet	JJ
18542	3311	17	marjoram	marjoram	NNP
18542	3311	18	,	,	,
18542	3311	19	pepper	pepper	NN
18542	3311	20	,	,	,
18542	3311	21	salt	salt	NN
18542	3311	22	,	,	,
18542	3311	23	mace	mace	NN
18542	3311	24	or	or	CC
18542	3311	25	ground	ground	NN
18542	3311	26	cloves	clove	NNS
18542	3311	27	and	and	CC
18542	3311	28	a	a	DT
18542	3311	29	raw	raw	JJ
18542	3311	30	egg	egg	NN
18542	3311	31	,	,	,
18542	3311	32	or	or	CC
18542	3311	33	two	two	CD
18542	3311	34	if	if	IN
18542	3311	35	necessary	necessary	JJ
18542	3311	36	,	,	,
18542	3311	37	to	to	TO
18542	3311	38	bind	bind	VB
18542	3311	39	.	.	.
18542	3312	1	Put	put	VB
18542	3312	2	the	the	DT
18542	3312	3	fish	fish	NN
18542	3312	4	[	[	-LRB-
18542	3312	5	Page	page	NN
18542	3312	6	328	328	CD
18542	3312	7	]	]	-RRB-
18542	3312	8	into	into	IN
18542	3312	9	a	a	DT
18542	3312	10	deep	deep	JJ
18542	3312	11	buttered	butter	VBN
18542	3312	12	baking	baking	NN
18542	3312	13	-	-	HYPH
18542	3312	14	pan	pan	NNP
18542	3312	15	fastening	fasten	VBG
18542	3312	16	its	-PRON-	PRP$
18542	3312	17	tail	tail	NN
18542	3312	18	in	in	IN
18542	3312	19	its	-PRON-	PRP$
18542	3312	20	mouth	mouth	NN
18542	3312	21	;	;	,
18542	3312	22	put	put	VBN
18542	3312	23	into	into	IN
18542	3312	24	the	the	DT
18542	3312	25	pan	pan	NN
18542	3312	26	enough	enough	JJ
18542	3312	27	water	water	NN
18542	3312	28	to	to	TO
18542	3312	29	cover	cover	VB
18542	3312	30	,	,	,
18542	3312	31	add	add	VB
18542	3312	32	half	half	PDT
18542	3312	33	a	a	DT
18542	3312	34	cupful	cupful	NN
18542	3312	35	of	of	IN
18542	3312	36	Port	Port	NNP
18542	3312	37	or	or	CC
18542	3312	38	Claret	Claret	NNP
18542	3312	39	,	,	,
18542	3312	40	and	and	CC
18542	3312	41	a	a	DT
18542	3312	42	tablespoonful	tablespoonful	NN
18542	3312	43	of	of	IN
18542	3312	44	butter	butter	NN
18542	3312	45	rolled	roll	VBN
18542	3312	46	in	in	IN
18542	3312	47	flour	flour	NN
18542	3312	48	.	.	.
18542	3313	1	Baste	Baste	NNP
18542	3313	2	frequently	frequently	RB
18542	3313	3	with	with	IN
18542	3313	4	the	the	DT
18542	3313	5	gravy	gravy	NN
18542	3313	6	and	and	CC
18542	3313	7	bake	bake	VB
18542	3313	8	until	until	IN
18542	3313	9	done	do	VBN
18542	3313	10	.	.	.
18542	3314	1	Pour	pour	VB
18542	3314	2	the	the	DT
18542	3314	3	gravy	gravy	NN
18542	3314	4	over	over	RP
18542	3314	5	and	and	CC
18542	3314	6	serve	serve	VB
18542	3314	7	.	.	.
18542	3315	1	BAKED	BAKED	NNP
18542	3315	2	SHAD	SHAD	NNP
18542	3315	3	--	--	:
18542	3315	4	VII	VII	NNP
18542	3315	5	Prepare	Prepare	NNP
18542	3315	6	a	a	DT
18542	3315	7	stuffing	stuffing	NN
18542	3315	8	of	of	IN
18542	3315	9	two	two	CD
18542	3315	10	cupfuls	cupful	NNS
18542	3315	11	of	of	IN
18542	3315	12	bread	bread	NN
18542	3315	13	-	-	HYPH
18542	3315	14	crumbs	crumb	NNS
18542	3315	15	,	,	,
18542	3315	16	the	the	DT
18542	3315	17	beaten	beat	VBN
18542	3315	18	yolk	yolk	NN
18542	3315	19	of	of	IN
18542	3315	20	an	an	DT
18542	3315	21	egg	egg	NN
18542	3315	22	,	,	,
18542	3315	23	a	a	DT
18542	3315	24	tablespoonful	tablespoonful	NN
18542	3315	25	of	of	IN
18542	3315	26	powdered	powder	VBN
18542	3315	27	sweet	sweet	JJ
18542	3315	28	herbs	herb	NNS
18542	3315	29	,	,	,
18542	3315	30	a	a	DT
18542	3315	31	tablespoonful	tablespoonful	NN
18542	3315	32	of	of	IN
18542	3315	33	chopped	chop	VBN
18542	3315	34	onion	onion	NN
18542	3315	35	,	,	,
18542	3315	36	a	a	DT
18542	3315	37	teaspoonful	teaspoonful	NN
18542	3315	38	of	of	IN
18542	3315	39	lemon	lemon	NN
18542	3315	40	-	-	HYPH
18542	3315	41	juice	juice	NN
18542	3315	42	and	and	CC
18542	3315	43	salt	salt	NN
18542	3315	44	,	,	,
18542	3315	45	pepper	pepper	NN
18542	3315	46	,	,	,
18542	3315	47	Worcestershire	Worcestershire	NNP
18542	3315	48	and	and	CC
18542	3315	49	powdered	powder	VBD
18542	3315	50	cloves	clove	NNS
18542	3315	51	to	to	IN
18542	3315	52	season	season	NN
18542	3315	53	.	.	.
18542	3316	1	Stuff	stuff	NN
18542	3316	2	and	and	CC
18542	3316	3	sew	sew	VB
18542	3316	4	up	up	RP
18542	3316	5	a	a	DT
18542	3316	6	prepared	prepare	VBN
18542	3316	7	shad	shad	NN
18542	3316	8	,	,	,
18542	3316	9	lay	lie	VBD
18542	3316	10	on	on	IN
18542	3316	11	a	a	DT
18542	3316	12	buttered	butter	VBN
18542	3316	13	baking	baking	NN
18542	3316	14	-	-	HYPH
18542	3316	15	pan	pan	NN
18542	3316	16	,	,	,
18542	3316	17	cover	cover	VBP
18542	3316	18	with	with	IN
18542	3316	19	slices	slice	NNS
18542	3316	20	of	of	IN
18542	3316	21	salt	salt	NN
18542	3316	22	pork	pork	NN
18542	3316	23	,	,	,
18542	3316	24	dredge	dredge	NN
18542	3316	25	with	with	IN
18542	3316	26	flour	flour	NN
18542	3316	27	,	,	,
18542	3316	28	season	season	NN
18542	3316	29	with	with	IN
18542	3316	30	salt	salt	NN
18542	3316	31	and	and	CC
18542	3316	32	pepper	pepper	NN
18542	3316	33	and	and	CC
18542	3316	34	bake	bake	NN
18542	3316	35	,	,	,
18542	3316	36	basting	baste	VBG
18542	3316	37	with	with	IN
18542	3316	38	hot	hot	JJ
18542	3316	39	water	water	NN
18542	3316	40	and	and	CC
18542	3316	41	melted	melted	JJ
18542	3316	42	butter	butter	NN
18542	3316	43	as	as	IN
18542	3316	44	required	require	VBN
18542	3316	45	.	.	.
18542	3317	1	Serve	serve	VB
18542	3317	2	with	with	IN
18542	3317	3	Hollandaise	Hollandaise	NNP
18542	3317	4	Sauce	Sauce	NNP
18542	3317	5	.	.	.
18542	3318	1	BAKED	BAKED	NNP
18542	3318	2	SHAD	shad	NN
18542	3318	3	--	--	:
18542	3318	4	VIII	viii	VB
18542	3318	5	Clean	clean	VB
18542	3318	6	a	a	DT
18542	3318	7	shad	shad	NN
18542	3318	8	and	and	CC
18542	3318	9	stuff	stuff	NN
18542	3318	10	with	with	IN
18542	3318	11	seasoned	seasoned	JJ
18542	3318	12	crumbs	crumb	NNS
18542	3318	13	mixed	mix	VBN
18542	3318	14	with	with	IN
18542	3318	15	beaten	beat	VBN
18542	3318	16	eggs	egg	NNS
18542	3318	17	.	.	.
18542	3319	1	Cover	cover	VB
18542	3319	2	a	a	DT
18542	3319	3	buttered	butter	VBN
18542	3319	4	baking	baking	NN
18542	3319	5	-	-	HYPH
18542	3319	6	dish	dish	NN
18542	3319	7	with	with	IN
18542	3319	8	sliced	slice	VBN
18542	3319	9	raw	raw	JJ
18542	3319	10	potatoes	potato	NNS
18542	3319	11	,	,	,
18542	3319	12	lay	lie	VBD
18542	3319	13	the	the	DT
18542	3319	14	shad	shad	NN
18542	3319	15	upon	upon	IN
18542	3319	16	it	-PRON-	PRP
18542	3319	17	,	,	,
18542	3319	18	add	add	VB
18542	3319	19	enough	enough	JJ
18542	3319	20	stock	stock	NN
18542	3319	21	or	or	CC
18542	3319	22	water	water	NN
18542	3319	23	to	to	TO
18542	3319	24	keep	keep	VB
18542	3319	25	from	from	IN
18542	3319	26	burning	burning	NN
18542	3319	27	and	and	CC
18542	3319	28	bake	bake	NN
18542	3319	29	.	.	.
18542	3320	1	Serve	serve	VB
18542	3320	2	with	with	IN
18542	3320	3	any	any	DT
18542	3320	4	preferred	preferred	JJ
18542	3320	5	sauce	sauce	NN
18542	3320	6	.	.	.
18542	3321	1	[	[	-LRB-
18542	3321	2	Page	page	NN
18542	3321	3	329	329	CD
18542	3321	4	]	]	-RRB-
18542	3321	5	BAKED	BAKED	NNP
18542	3321	6	SHAD	shad	NN
18542	3321	7	--	--	:
18542	3321	8	IX	ix	NN
18542	3321	9	Stuff	Stuff	NNP
18542	3321	10	the	the	DT
18542	3321	11	fish	fish	NN
18542	3321	12	with	with	IN
18542	3321	13	cracker	cracker	NN
18542	3321	14	crumbs	crumb	NNS
18542	3321	15	,	,	,
18542	3321	16	mixed	mix	VBN
18542	3321	17	with	with	IN
18542	3321	18	minced	mince	VBN
18542	3321	19	parsley	parsley	NNP
18542	3321	20	,	,	,
18542	3321	21	capers	caper	NNS
18542	3321	22	,	,	,
18542	3321	23	and	and	CC
18542	3321	24	lemon	lemon	NN
18542	3321	25	-	-	HYPH
18542	3321	26	juice	juice	NN
18542	3321	27	,	,	,
18542	3321	28	seasoning	season	VBG
18542	3321	29	with	with	IN
18542	3321	30	salt	salt	NN
18542	3321	31	and	and	CC
18542	3321	32	pepper	pepper	NN
18542	3321	33	,	,	,
18542	3321	34	and	and	CC
18542	3321	35	adding	add	VBG
18542	3321	36	enough	enough	JJ
18542	3321	37	melted	melted	JJ
18542	3321	38	butter	butter	NN
18542	3321	39	to	to	TO
18542	3321	40	make	make	VB
18542	3321	41	a	a	DT
18542	3321	42	smooth	smooth	JJ
18542	3321	43	paste	paste	NN
18542	3321	44	.	.	.
18542	3322	1	Put	put	VB
18542	3322	2	the	the	DT
18542	3322	3	fish	fish	NN
18542	3322	4	in	in	IN
18542	3322	5	a	a	DT
18542	3322	6	buttered	butter	VBN
18542	3322	7	baking	baking	NN
18542	3322	8	-	-	HYPH
18542	3322	9	pan	pan	NNP
18542	3322	10	,	,	,
18542	3322	11	rub	rub	VBP
18542	3322	12	with	with	IN
18542	3322	13	butter	butter	NN
18542	3322	14	,	,	,
18542	3322	15	dredge	dredge	NN
18542	3322	16	with	with	IN
18542	3322	17	flour	flour	NN
18542	3322	18	,	,	,
18542	3322	19	and	and	CC
18542	3322	20	add	add	VB
18542	3322	21	enough	enough	JJ
18542	3322	22	boiling	boiling	NN
18542	3322	23	water	water	NN
18542	3322	24	to	to	TO
18542	3322	25	keep	keep	VB
18542	3322	26	from	from	IN
18542	3322	27	burning	burn	VBG
18542	3322	28	.	.	.
18542	3323	1	Baste	baste	IN
18542	3323	2	every	every	DT
18542	3323	3	ten	ten	CD
18542	3323	4	minutes	minute	NNS
18542	3323	5	with	with	IN
18542	3323	6	the	the	DT
18542	3323	7	gravy	gravy	NN
18542	3323	8	in	in	IN
18542	3323	9	the	the	DT
18542	3323	10	pan	pan	NN
18542	3323	11	and	and	CC
18542	3323	12	melted	melted	JJ
18542	3323	13	butter	butter	NN
18542	3323	14	,	,	,
18542	3323	15	dredging	dredge	VBG
18542	3323	16	lightly	lightly	RB
18542	3323	17	after	after	IN
18542	3323	18	each	each	DT
18542	3323	19	basting	baste	VBG
18542	3323	20	with	with	IN
18542	3323	21	seasoned	season	VBN
18542	3323	22	flour	flour	NN
18542	3323	23	.	.	.
18542	3324	1	Serve	serve	VB
18542	3324	2	with	with	IN
18542	3324	3	Brown	Brown	NNP
18542	3324	4	Sauce	Sauce	NNP
18542	3324	5	.	.	.
18542	3325	1	BAKED	BAKED	NNP
18542	3325	2	SHAD	SHAD	NNP
18542	3325	3	--	--	:
18542	3325	4	X	x	NN
18542	3325	5	Trim	trim	VB
18542	3325	6	and	and	CC
18542	3325	7	clean	clean	VB
18542	3325	8	a	a	DT
18542	3325	9	small	small	JJ
18542	3325	10	shad	shad	NN
18542	3325	11	,	,	,
18542	3325	12	put	put	VBD
18542	3325	13	it	-PRON-	PRP
18542	3325	14	into	into	IN
18542	3325	15	a	a	DT
18542	3325	16	buttered	butter	VBN
18542	3325	17	baking	baking	NN
18542	3325	18	-	-	HYPH
18542	3325	19	dish	dish	NN
18542	3325	20	,	,	,
18542	3325	21	seasoning	seasoning	NN
18542	3325	22	with	with	IN
18542	3325	23	salt	salt	NN
18542	3325	24	,	,	,
18542	3325	25	pepper	pepper	NN
18542	3325	26	,	,	,
18542	3325	27	minced	mince	VBN
18542	3325	28	onion	onion	NN
18542	3325	29	and	and	CC
18542	3325	30	half	half	PDT
18542	3325	31	a	a	DT
18542	3325	32	cupful	cupful	NN
18542	3325	33	of	of	IN
18542	3325	34	white	white	JJ
18542	3325	35	wine	wine	NN
18542	3325	36	.	.	.
18542	3326	1	Add	add	VB
18542	3326	2	water	water	NN
18542	3326	3	or	or	CC
18542	3326	4	stock	stock	NN
18542	3326	5	,	,	,
18542	3326	6	if	if	IN
18542	3326	7	necessary	necessary	JJ
18542	3326	8	,	,	,
18542	3326	9	to	to	TO
18542	3326	10	keep	keep	VB
18542	3326	11	from	from	IN
18542	3326	12	burning	burn	VBG
18542	3326	13	.	.	.
18542	3327	1	Cover	cover	VB
18542	3327	2	with	with	IN
18542	3327	3	buttered	butter	VBN
18542	3327	4	paper	paper	NN
18542	3327	5	and	and	CC
18542	3327	6	bake	bake	NN
18542	3327	7	for	for	IN
18542	3327	8	half	half	PDT
18542	3327	9	an	an	DT
18542	3327	10	hour	hour	NN
18542	3327	11	.	.	.
18542	3328	1	Prepare	prepare	VB
18542	3328	2	a	a	DT
18542	3328	3	cupful	cupful	NN
18542	3328	4	of	of	IN
18542	3328	5	Allemande	Allemande	NNP
18542	3328	6	Sauce	Sauce	NNP
18542	3328	7	and	and	CC
18542	3328	8	add	add	VB
18542	3328	9	to	to	IN
18542	3328	10	it	-PRON-	PRP
18542	3328	11	the	the	DT
18542	3328	12	liquid	liquid	NN
18542	3328	13	drained	drain	VBD
18542	3328	14	from	from	IN
18542	3328	15	the	the	DT
18542	3328	16	fish	fish	NN
18542	3328	17	and	and	CC
18542	3328	18	a	a	DT
18542	3328	19	little	little	JJ
18542	3328	20	chopped	chop	VBN
18542	3328	21	cooked	cooked	JJ
18542	3328	22	spinach	spinach	NN
18542	3328	23	.	.	.
18542	3329	1	Strain	strain	VB
18542	3329	2	over	over	IN
18542	3329	3	the	the	DT
18542	3329	4	fish	fish	NN
18542	3329	5	and	and	CC
18542	3329	6	serve	serve	VB
18542	3329	7	.	.	.
18542	3330	1	SHAD	SHAD	NNP
18542	3330	2	BAKED	BAKED	NNP
18542	3330	3	IN	in	IN
18542	3330	4	MILK	milk	FW
18542	3330	5	Clean	clean	VBP
18542	3330	6	a	a	DT
18542	3330	7	large	large	JJ
18542	3330	8	roe	roe	NN
18542	3330	9	shad	shad	NN
18542	3330	10	,	,	,
18542	3330	11	saving	save	VBG
18542	3330	12	the	the	DT
18542	3330	13	roe	roe	NN
18542	3330	14	and	and	CC
18542	3330	15	removing	remove	VBG
18542	3330	16	the	the	DT
18542	3330	17	back	back	NN
18542	3330	18	-	-	HYPH
18542	3330	19	bone	bone	NN
18542	3330	20	.	.	.
18542	3331	1	Soak	soak	VB
18542	3331	2	stale	stale	JJ
18542	3331	3	bread	bread	NN
18542	3331	4	in	in	IN
18542	3331	5	cold	cold	JJ
18542	3331	6	water	water	NN
18542	3331	7	and	and	CC
18542	3331	8	squeeze	squeeze	VB
18542	3331	9	dry	dry	JJ
18542	3331	10	.	.	.
18542	3332	1	Chop	chop	VB
18542	3332	2	a	a	DT
18542	3332	3	large	large	JJ
18542	3332	4	onion	onion	NN
18542	3332	5	[	[	-LRB-
18542	3332	6	Page	page	NN
18542	3332	7	330	330	CD
18542	3332	8	]	]	-RRB-
18542	3332	9	fine	fine	NN
18542	3332	10	and	and	CC
18542	3332	11	fry	fry	VB
18542	3332	12	in	in	IN
18542	3332	13	butter	butter	NN
18542	3332	14	.	.	.
18542	3333	1	Add	add	VB
18542	3333	2	the	the	DT
18542	3333	3	bread	bread	NN
18542	3333	4	,	,	,
18542	3333	5	and	and	CC
18542	3333	6	salt	salt	NN
18542	3333	7	,	,	,
18542	3333	8	pepper	pepper	NN
18542	3333	9	,	,	,
18542	3333	10	parsley	parsley	NN
18542	3333	11	,	,	,
18542	3333	12	and	and	CC
18542	3333	13	sage	sage	NN
18542	3333	14	to	to	TO
18542	3333	15	season	season	NN
18542	3333	16	.	.	.
18542	3334	1	Cook	cook	VB
18542	3334	2	thoroughly	thoroughly	RB
18542	3334	3	,	,	,
18542	3334	4	take	take	VB
18542	3334	5	from	from	IN
18542	3334	6	the	the	DT
18542	3334	7	fire	fire	NN
18542	3334	8	and	and	CC
18542	3334	9	add	add	VB
18542	3334	10	the	the	DT
18542	3334	11	yolks	yolk	NNS
18542	3334	12	of	of	IN
18542	3334	13	two	two	CD
18542	3334	14	eggs	egg	NNS
18542	3334	15	well	well	RB
18542	3334	16	beaten	beat	VBN
18542	3334	17	.	.	.
18542	3335	1	Stuff	stuff	VB
18542	3335	2	the	the	DT
18542	3335	3	fish	fish	NN
18542	3335	4	,	,	,
18542	3335	5	sew	sew	VB
18542	3335	6	up	up	RP
18542	3335	7	,	,	,
18542	3335	8	rub	rub	VB
18542	3335	9	with	with	IN
18542	3335	10	salt	salt	NN
18542	3335	11	and	and	CC
18542	3335	12	put	put	VBD
18542	3335	13	in	in	RP
18542	3335	14	a	a	DT
18542	3335	15	buttered	butter	VBN
18542	3335	16	baking	baking	NN
18542	3335	17	-	-	HYPH
18542	3335	18	pan	pan	NN
18542	3335	19	with	with	IN
18542	3335	20	thin	thin	JJ
18542	3335	21	slices	slice	NNS
18542	3335	22	of	of	IN
18542	3335	23	salt	salt	NN
18542	3335	24	pork	pork	NN
18542	3335	25	or	or	CC
18542	3335	26	bacon	bacon	NN
18542	3335	27	to	to	TO
18542	3335	28	cover	cover	VB
18542	3335	29	the	the	DT
18542	3335	30	top	top	NN
18542	3335	31	.	.	.
18542	3336	1	Fill	fill	VB
18542	3336	2	the	the	DT
18542	3336	3	pan	pan	NN
18542	3336	4	with	with	IN
18542	3336	5	sweet	sweet	JJ
18542	3336	6	milk	milk	NN
18542	3336	7	,	,	,
18542	3336	8	leaving	leave	VBG
18542	3336	9	only	only	RB
18542	3336	10	the	the	DT
18542	3336	11	pork	pork	NN
18542	3336	12	exposed	expose	VBN
18542	3336	13	.	.	.
18542	3337	1	Bake	bake	VB
18542	3337	2	slowly	slowly	RB
18542	3337	3	,	,	,
18542	3337	4	basting	baste	VBG
18542	3337	5	often	often	RB
18542	3337	6	.	.	.
18542	3338	1	Take	take	VB
18542	3338	2	up	up	RP
18542	3338	3	the	the	DT
18542	3338	4	fish	fish	NN
18542	3338	5	carefully	carefully	RB
18542	3338	6	,	,	,
18542	3338	7	strain	strain	VB
18542	3338	8	the	the	DT
18542	3338	9	liquor	liquor	NN
18542	3338	10	,	,	,
18542	3338	11	thicken	thicken	VBN
18542	3338	12	with	with	IN
18542	3338	13	butter	butter	NN
18542	3338	14	and	and	CC
18542	3338	15	flour	flour	NN
18542	3338	16	,	,	,
18542	3338	17	and	and	CC
18542	3338	18	serve	serve	VB
18542	3338	19	separately	separately	RB
18542	3338	20	.	.	.
18542	3339	1	Fry	fry	PRP
18542	3339	2	the	the	DT
18542	3339	3	roe	roe	NN
18542	3339	4	in	in	IN
18542	3339	5	butter	butter	NN
18542	3339	6	,	,	,
18542	3339	7	cut	cut	VBN
18542	3339	8	in	in	IN
18542	3339	9	slices	slice	NNS
18542	3339	10	,	,	,
18542	3339	11	and	and	CC
18542	3339	12	garnish	garnish	VB
18542	3339	13	the	the	DT
18542	3339	14	fish	fish	NN
18542	3339	15	with	with	IN
18542	3339	16	it	-PRON-	PRP
18542	3339	17	.	.	.
18542	3340	1	BAKED	BAKED	NNP
18542	3340	2	SHAD	SHAD	NNP
18542	3340	3	À	À	NNP
18542	3340	4	LA	LA	NNP
18542	3340	5	VIRGINIA	VIRGINIA	NNP
18542	3340	6	Clean	clean	JJ
18542	3340	7	the	the	DT
18542	3340	8	fish	fish	NN
18542	3340	9	and	and	CC
18542	3340	10	stuff	stuff	NN
18542	3340	11	with	with	IN
18542	3340	12	seasoned	seasoned	JJ
18542	3340	13	crumbs	crumb	NNS
18542	3340	14	made	make	VBD
18542	3340	15	very	very	RB
18542	3340	16	rich	rich	JJ
18542	3340	17	with	with	IN
18542	3340	18	melted	melted	JJ
18542	3340	19	butter	butter	NN
18542	3340	20	.	.	.
18542	3341	1	Put	put	VB
18542	3341	2	in	in	RP
18542	3341	3	a	a	DT
18542	3341	4	baking	baking	NN
18542	3341	5	-	-	HYPH
18542	3341	6	pan	pan	NN
18542	3341	7	with	with	IN
18542	3341	8	enough	enough	JJ
18542	3341	9	boiling	boiling	NN
18542	3341	10	water	water	NN
18542	3341	11	to	to	TO
18542	3341	12	keep	keep	VB
18542	3341	13	it	-PRON-	PRP
18542	3341	14	from	from	IN
18542	3341	15	burning	burn	VBG
18542	3341	16	,	,	,
18542	3341	17	and	and	CC
18542	3341	18	bake	bake	VB
18542	3341	19	until	until	IN
18542	3341	20	done	do	VBN
18542	3341	21	,	,	,
18542	3341	22	basting	baste	VBG
18542	3341	23	with	with	IN
18542	3341	24	melted	melted	JJ
18542	3341	25	butter	butter	NN
18542	3341	26	and	and	CC
18542	3341	27	the	the	DT
18542	3341	28	liquid	liquid	NN
18542	3341	29	in	in	IN
18542	3341	30	the	the	DT
18542	3341	31	pan	pan	NN
18542	3341	32	.	.	.
18542	3342	1	Take	take	VB
18542	3342	2	up	up	RP
18542	3342	3	the	the	DT
18542	3342	4	fish	fish	NN
18542	3342	5	carefully	carefully	RB
18542	3342	6	and	and	CC
18542	3342	7	keep	keep	VB
18542	3342	8	warm	warm	JJ
18542	3342	9	.	.	.
18542	3343	1	Thicken	Thicken	NNP
18542	3343	2	the	the	DT
18542	3343	3	gravy	gravy	NN
18542	3343	4	with	with	IN
18542	3343	5	a	a	DT
18542	3343	6	tablespoonful	tablespoonful	NN
18542	3343	7	of	of	IN
18542	3343	8	flour	flour	NN
18542	3343	9	browned	brown	VBN
18542	3343	10	in	in	IN
18542	3343	11	butter	butter	NN
18542	3343	12	,	,	,
18542	3343	13	and	and	CC
18542	3343	14	mix	mix	VB
18542	3343	15	smooth	smooth	VB
18542	3343	16	with	with	IN
18542	3343	17	cold	cold	JJ
18542	3343	18	water	water	NN
18542	3343	19	.	.	.
18542	3344	1	Season	season	NN
18542	3344	2	with	with	IN
18542	3344	3	catsup	catsup	NN
18542	3344	4	,	,	,
18542	3344	5	lemon	lemon	NN
18542	3344	6	-	-	HYPH
18542	3344	7	juice	juice	NN
18542	3344	8	,	,	,
18542	3344	9	Sherry	Sherry	NNP
18542	3344	10	or	or	CC
18542	3344	11	Madeira	Madeira	NNP
18542	3344	12	.	.	.
18542	3345	1	Serve	serve	VB
18542	3345	2	the	the	DT
18542	3345	3	sauce	sauce	NN
18542	3345	4	separately	separately	RB
18542	3345	5	.	.	.
18542	3346	1	BAKED	BAKED	NNP
18542	3346	2	SHAD	SHAD	NNP
18542	3346	3	À	À	NNP
18542	3346	4	LA	LA	NNP
18542	3346	5	CAROLINA	CAROLINA	NNP
18542	3346	6	Clean	clean	VBP
18542	3346	7	a	a	DT
18542	3346	8	large	large	JJ
18542	3346	9	roe	roe	NN
18542	3346	10	shad	shad	NN
18542	3346	11	,	,	,
18542	3346	12	leaving	leave	VBG
18542	3346	13	the	the	DT
18542	3346	14	head	head	NN
18542	3346	15	on	on	IN
18542	3346	16	,	,	,
18542	3346	17	[	[	-LRB-
18542	3346	18	Page	page	NN
18542	3346	19	331	331	CD
18542	3346	20	]	]	-RRB-
18542	3346	21	take	take	VB
18542	3346	22	out	out	RP
18542	3346	23	the	the	DT
18542	3346	24	backbone	backbone	NN
18542	3346	25	and	and	CC
18542	3346	26	stuff	stuff	NN
18542	3346	27	with	with	IN
18542	3346	28	the	the	DT
18542	3346	29	boiled	boil	VBN
18542	3346	30	roe	roe	NN
18542	3346	31	chopped	chop	VBN
18542	3346	32	,	,	,
18542	3346	33	six	six	CD
18542	3346	34	chopped	chop	VBN
18542	3346	35	hard	hard	RB
18542	3346	36	-	-	HYPH
18542	3346	37	boiled	boil	VBN
18542	3346	38	eggs	egg	NNS
18542	3346	39	,	,	,
18542	3346	40	half	half	PDT
18542	3346	41	a	a	DT
18542	3346	42	cupful	cupful	NN
18542	3346	43	of	of	IN
18542	3346	44	bread	bread	NN
18542	3346	45	-	-	HYPH
18542	3346	46	crumbs	crumb	NNS
18542	3346	47	,	,	,
18542	3346	48	a	a	DT
18542	3346	49	chopped	chopped	JJ
18542	3346	50	onion	onion	NN
18542	3346	51	,	,	,
18542	3346	52	a	a	DT
18542	3346	53	tablespoonful	tablespoonful	NN
18542	3346	54	of	of	IN
18542	3346	55	butter	butter	NN
18542	3346	56	,	,	,
18542	3346	57	and	and	CC
18542	3346	58	salt	salt	NN
18542	3346	59	,	,	,
18542	3346	60	pepper	pepper	NN
18542	3346	61	,	,	,
18542	3346	62	and	and	CC
18542	3346	63	minced	mince	VBD
18542	3346	64	parsley	parsley	NNP
18542	3346	65	to	to	TO
18542	3346	66	season	season	VB
18542	3346	67	.	.	.
18542	3347	1	Stuff	stuff	VB
18542	3347	2	the	the	DT
18542	3347	3	fish	fish	NN
18542	3347	4	,	,	,
18542	3347	5	sew	sew	VB
18542	3347	6	up	up	RP
18542	3347	7	and	and	CC
18542	3347	8	put	put	VBD
18542	3347	9	in	in	RP
18542	3347	10	a	a	DT
18542	3347	11	buttered	butter	VBN
18542	3347	12	baking	baking	NN
18542	3347	13	-	-	HYPH
18542	3347	14	pan	pan	NNP
18542	3347	15	,	,	,
18542	3347	16	adding	add	VBG
18542	3347	17	enough	enough	JJ
18542	3347	18	hot	hot	JJ
18542	3347	19	water	water	NN
18542	3347	20	to	to	TO
18542	3347	21	keep	keep	VB
18542	3347	22	from	from	IN
18542	3347	23	burning	burn	VBG
18542	3347	24	,	,	,
18542	3347	25	three	three	CD
18542	3347	26	or	or	CC
18542	3347	27	four	four	CD
18542	3347	28	slices	slice	NNS
18542	3347	29	of	of	IN
18542	3347	30	bacon	bacon	NN
18542	3347	31	,	,	,
18542	3347	32	and	and	CC
18542	3347	33	salt	salt	NN
18542	3347	34	and	and	CC
18542	3347	35	pepper	pepper	NN
18542	3347	36	to	to	IN
18542	3347	37	season	season	NN
18542	3347	38	.	.	.
18542	3348	1	Baste	Baste	NNP
18542	3348	2	often	often	RB
18542	3348	3	and	and	CC
18542	3348	4	serve	serve	VB
18542	3348	5	with	with	IN
18542	3348	6	Tartar	Tartar	NNP
18542	3348	7	Sauce	Sauce	NNP
18542	3348	8	.	.	.
18542	3349	1	BAKED	BAKED	NNP
18542	3349	2	SHAD	SHAD	NNP
18542	3349	3	WITH	with	IN
18542	3349	4	FINE	fine	JJ
18542	3349	5	HERBS	herbs	NN
18542	3349	6	Sprinkle	sprinkle	VBP
18542	3349	7	a	a	DT
18542	3349	8	buttered	butter	VBN
18542	3349	9	baking	baking	NN
18542	3349	10	-	-	HYPH
18542	3349	11	dish	dish	NN
18542	3349	12	with	with	IN
18542	3349	13	chopped	chopped	JJ
18542	3349	14	onion	onion	NN
18542	3349	15	and	and	CC
18542	3349	16	parsley	parsley	NN
18542	3349	17	,	,	,
18542	3349	18	lay	lie	VBD
18542	3349	19	the	the	DT
18542	3349	20	prepared	prepared	JJ
18542	3349	21	fish	fish	NN
18542	3349	22	upon	upon	IN
18542	3349	23	it	-PRON-	PRP
18542	3349	24	and	and	CC
18542	3349	25	sprinkle	sprinkle	VB
18542	3349	26	with	with	IN
18542	3349	27	onion	onion	NN
18542	3349	28	and	and	CC
18542	3349	29	parsley	parsley	NN
18542	3349	30	,	,	,
18542	3349	31	seasoning	seasoning	NN
18542	3349	32	with	with	IN
18542	3349	33	salt	salt	NN
18542	3349	34	,	,	,
18542	3349	35	pepper	pepper	NN
18542	3349	36	,	,	,
18542	3349	37	and	and	CC
18542	3349	38	dots	dot	NNS
18542	3349	39	of	of	IN
18542	3349	40	butter	butter	NN
18542	3349	41	.	.	.
18542	3350	1	Add	add	VB
18542	3350	2	half	half	PDT
18542	3350	3	a	a	DT
18542	3350	4	cupful	cupful	NN
18542	3350	5	of	of	IN
18542	3350	6	white	white	JJ
18542	3350	7	wine	wine	NN
18542	3350	8	and	and	CC
18542	3350	9	a	a	DT
18542	3350	10	cupful	cupful	NN
18542	3350	11	of	of	IN
18542	3350	12	white	white	JJ
18542	3350	13	stock	stock	NN
18542	3350	14	.	.	.
18542	3351	1	Cover	cover	VB
18542	3351	2	with	with	IN
18542	3351	3	a	a	DT
18542	3351	4	buttered	butter	VBN
18542	3351	5	paper	paper	NN
18542	3351	6	and	and	CC
18542	3351	7	bake	bake	NN
18542	3351	8	in	in	RP
18542	3351	9	a	a	DT
18542	3351	10	moderate	moderate	JJ
18542	3351	11	oven	oven	NN
18542	3351	12	.	.	.
18542	3352	1	Take	take	VB
18542	3352	2	up	up	RP
18542	3352	3	the	the	DT
18542	3352	4	fish	fish	NN
18542	3352	5	carefully	carefully	RB
18542	3352	6	and	and	CC
18542	3352	7	thicken	thicken	VB
18542	3352	8	the	the	DT
18542	3352	9	gravy	gravy	NN
18542	3352	10	with	with	IN
18542	3352	11	flour	flour	NN
18542	3352	12	cooked	cook	VBN
18542	3352	13	in	in	IN
18542	3352	14	butter	butter	NN
18542	3352	15	.	.	.
18542	3353	1	Pour	pour	VB
18542	3353	2	the	the	DT
18542	3353	3	sauce	sauce	NN
18542	3353	4	over	over	IN
18542	3353	5	the	the	DT
18542	3353	6	fish	fish	NN
18542	3353	7	,	,	,
18542	3353	8	sprinkle	sprinkle	VB
18542	3353	9	with	with	IN
18542	3353	10	crumbs	crumb	NNS
18542	3353	11	,	,	,
18542	3353	12	dot	dot	NN
18542	3353	13	with	with	IN
18542	3353	14	butter	butter	NN
18542	3353	15	,	,	,
18542	3353	16	and	and	CC
18542	3353	17	brown	brown	NNP
18542	3353	18	in	in	IN
18542	3353	19	the	the	DT
18542	3353	20	oven	oven	NN
18542	3353	21	.	.	.
18542	3354	1	Squeeze	squeeze	VB
18542	3354	2	the	the	DT
18542	3354	3	juice	juice	NN
18542	3354	4	of	of	IN
18542	3354	5	a	a	DT
18542	3354	6	lemon	lemon	NN
18542	3354	7	over	over	RP
18542	3354	8	and	and	CC
18542	3354	9	serve	serve	VB
18542	3354	10	.	.	.
18542	3355	1	BAKED	BAKED	NNP
18542	3355	2	SHAD	shad	NN
18542	3355	3	STUFFED	stuffed	NN
18542	3355	4	WITH	with	IN
18542	3355	5	OYSTERS	oyster	NNS
18542	3355	6	Rub	rub	VBP
18542	3355	7	a	a	DT
18542	3355	8	large	large	JJ
18542	3355	9	cleaned	clean	VBN
18542	3355	10	fish	fish	NN
18542	3355	11	with	with	IN
18542	3355	12	salt	salt	NN
18542	3355	13	inside	inside	IN
18542	3355	14	and	and	CC
18542	3355	15	out	out	RB
18542	3355	16	.	.	.
18542	3356	1	Stuff	stuff	NN
18542	3356	2	with	with	IN
18542	3356	3	oysters	oyster	NNS
18542	3356	4	and	and	CC
18542	3356	5	seasoned	season	VBD
18542	3356	6	crumbs	crumb	NNS
18542	3356	7	made	make	VBD
18542	3356	8	very	very	RB
18542	3356	9	rich	rich	JJ
18542	3356	10	with	with	IN
18542	3356	11	melted	melted	JJ
18542	3356	12	butter	butter	NN
18542	3356	13	,	,	,
18542	3356	14	and	and	CC
18542	3356	15	bake	bake	VB
18542	3356	16	,	,	,
18542	3356	17	[	[	-LRB-
18542	3356	18	Page	page	NN
18542	3356	19	332	332	CD
18542	3356	20	]	]	-RRB-
18542	3356	21	basting	baste	VBG
18542	3356	22	with	with	IN
18542	3356	23	melted	melted	JJ
18542	3356	24	butter	butter	NN
18542	3356	25	and	and	CC
18542	3356	26	hot	hot	JJ
18542	3356	27	water	water	NN
18542	3356	28	.	.	.
18542	3357	1	Thicken	Thicken	NNP
18542	3357	2	the	the	DT
18542	3357	3	gravy	gravy	NN
18542	3357	4	with	with	IN
18542	3357	5	flour	flour	NN
18542	3357	6	browned	brown	VBN
18542	3357	7	in	in	IN
18542	3357	8	butter	butter	NN
18542	3357	9	,	,	,
18542	3357	10	adding	add	VBG
18542	3357	11	a	a	DT
18542	3357	12	little	little	JJ
18542	3357	13	hot	hot	JJ
18542	3357	14	water	water	NN
18542	3357	15	or	or	CC
18542	3357	16	stock	stock	NN
18542	3357	17	if	if	IN
18542	3357	18	necessary	necessary	JJ
18542	3357	19	,	,	,
18542	3357	20	season	season	NN
18542	3357	21	with	with	IN
18542	3357	22	lemon	lemon	NN
18542	3357	23	-	-	HYPH
18542	3357	24	juice	juice	NN
18542	3357	25	and	and	CC
18542	3357	26	catsup	catsup	NN
18542	3357	27	and	and	CC
18542	3357	28	serve	serve	VB
18542	3357	29	the	the	DT
18542	3357	30	sauce	sauce	NN
18542	3357	31	separately	separately	RB
18542	3357	32	.	.	.
18542	3358	1	STUFFED	stuffed	NN
18542	3358	2	SHAD	SHAD	NNP
18542	3358	3	--	--	:
18542	3358	4	I	-PRON-	PRP
18542	3358	5	Make	make	VBP
18542	3358	6	a	a	DT
18542	3358	7	stuffing	stuffing	NN
18542	3358	8	of	of	IN
18542	3358	9	two	two	CD
18542	3358	10	cupfuls	cupful	NNS
18542	3358	11	of	of	IN
18542	3358	12	bread	bread	NN
18542	3358	13	-	-	HYPH
18542	3358	14	crumbs	crumb	NNS
18542	3358	15	,	,	,
18542	3358	16	half	half	PDT
18542	3358	17	a	a	DT
18542	3358	18	cupful	cupful	NN
18542	3358	19	of	of	IN
18542	3358	20	tomatoes	tomato	NNS
18542	3358	21	,	,	,
18542	3358	22	an	an	DT
18542	3358	23	onion	onion	NN
18542	3358	24	chopped	chop	VBD
18542	3358	25	fine	fine	JJ
18542	3358	26	,	,	,
18542	3358	27	half	half	PDT
18542	3358	28	a	a	DT
18542	3358	29	cupful	cupful	NN
18542	3358	30	of	of	IN
18542	3358	31	melted	melted	JJ
18542	3358	32	butter	butter	NN
18542	3358	33	,	,	,
18542	3358	34	and	and	CC
18542	3358	35	salt	salt	NN
18542	3358	36	and	and	CC
18542	3358	37	pepper	pepper	NN
18542	3358	38	to	to	IN
18542	3358	39	season	season	NN
18542	3358	40	.	.	.
18542	3359	1	Stuff	stuff	VB
18542	3359	2	the	the	DT
18542	3359	3	fish	fish	NN
18542	3359	4	,	,	,
18542	3359	5	sew	sew	VB
18542	3359	6	up	up	RP
18542	3359	7	,	,	,
18542	3359	8	rub	rub	VB
18542	3359	9	with	with	IN
18542	3359	10	butter	butter	NN
18542	3359	11	,	,	,
18542	3359	12	season	season	NN
18542	3359	13	with	with	IN
18542	3359	14	salt	salt	NN
18542	3359	15	and	and	CC
18542	3359	16	pepper	pepper	NN
18542	3359	17	,	,	,
18542	3359	18	dredge	dredge	NN
18542	3359	19	with	with	IN
18542	3359	20	flour	flour	NN
18542	3359	21	,	,	,
18542	3359	22	and	and	CC
18542	3359	23	bake	bake	VB
18542	3359	24	for	for	IN
18542	3359	25	an	an	DT
18542	3359	26	hour	hour	NN
18542	3359	27	,	,	,
18542	3359	28	basting	baste	VBG
18542	3359	29	often	often	RB
18542	3359	30	with	with	IN
18542	3359	31	melted	melted	JJ
18542	3359	32	butter	butter	NN
18542	3359	33	and	and	CC
18542	3359	34	hot	hot	JJ
18542	3359	35	water	water	NN
18542	3359	36	.	.	.
18542	3360	1	Serve	serve	VB
18542	3360	2	with	with	IN
18542	3360	3	Tomato	Tomato	NNP
18542	3360	4	Sauce	Sauce	NNP
18542	3360	5	.	.	.
18542	3361	1	STUFFED	stuffed	NN
18542	3361	2	SHAD	shad	XX
18542	3361	3	--	--	:
18542	3361	4	II	ii	CD
18542	3361	5	Season	season	NN
18542	3361	6	a	a	DT
18542	3361	7	cupful	cupful	NN
18542	3361	8	of	of	IN
18542	3361	9	cracker	cracker	NN
18542	3361	10	crumbs	crumb	VBZ
18542	3361	11	with	with	IN
18542	3361	12	grated	grate	VBN
18542	3361	13	onion	onion	NN
18542	3361	14	,	,	,
18542	3361	15	minced	mince	VBN
18542	3361	16	capers	caper	NNS
18542	3361	17	and	and	CC
18542	3361	18	parsley	parsley	NN
18542	3361	19	,	,	,
18542	3361	20	add	add	VB
18542	3361	21	a	a	DT
18542	3361	22	heaping	heaping	NN
18542	3361	23	tablespoonful	tablespoonful	NN
18542	3361	24	of	of	IN
18542	3361	25	butter	butter	NN
18542	3361	26	,	,	,
18542	3361	27	and	and	CC
18542	3361	28	salt	salt	NN
18542	3361	29	and	and	CC
18542	3361	30	pepper	pepper	NN
18542	3361	31	to	to	IN
18542	3361	32	season	season	NN
18542	3361	33	.	.	.
18542	3362	1	Or	or	CC
18542	3362	2	,	,	,
18542	3362	3	fry	fry	VB
18542	3362	4	a	a	DT
18542	3362	5	small	small	JJ
18542	3362	6	chopped	chop	VBN
18542	3362	7	onion	onion	NN
18542	3362	8	in	in	IN
18542	3362	9	butter	butter	NN
18542	3362	10	,	,	,
18542	3362	11	add	add	VB
18542	3362	12	a	a	DT
18542	3362	13	cupful	cupful	NN
18542	3362	14	of	of	IN
18542	3362	15	crumbs	crumb	NNS
18542	3362	16	,	,	,
18542	3362	17	season	season	NN
18542	3362	18	with	with	IN
18542	3362	19	salt	salt	NN
18542	3362	20	,	,	,
18542	3362	21	pepper	pepper	NN
18542	3362	22	and	and	CC
18542	3362	23	lemon	lemon	NN
18542	3362	24	-	-	HYPH
18542	3362	25	juice	juice	NN
18542	3362	26	,	,	,
18542	3362	27	take	take	VB
18542	3362	28	from	from	IN
18542	3362	29	the	the	DT
18542	3362	30	fire	fire	NN
18542	3362	31	and	and	CC
18542	3362	32	add	add	VB
18542	3362	33	the	the	DT
18542	3362	34	yolk	yolk	NN
18542	3362	35	of	of	IN
18542	3362	36	an	an	DT
18542	3362	37	egg	egg	NN
18542	3362	38	beaten	beat	VBN
18542	3362	39	smooth	smooth	JJ
18542	3362	40	with	with	IN
18542	3362	41	a	a	DT
18542	3362	42	little	little	JJ
18542	3362	43	milk	milk	NN
18542	3362	44	.	.	.
18542	3363	1	Stuff	stuff	NN
18542	3363	2	the	the	DT
18542	3363	3	cleaned	clean	VBN
18542	3363	4	shad	shad	NN
18542	3363	5	and	and	CC
18542	3363	6	sew	sew	VB
18542	3363	7	up	up	RP
18542	3363	8	.	.	.
18542	3364	1	Cover	cover	VB
18542	3364	2	the	the	DT
18542	3364	3	bottom	bottom	NN
18542	3364	4	of	of	IN
18542	3364	5	a	a	DT
18542	3364	6	baking	baking	NN
18542	3364	7	-	-	HYPH
18542	3364	8	dish	dish	NN
18542	3364	9	with	with	IN
18542	3364	10	thin	thin	JJ
18542	3364	11	slices	slice	NNS
18542	3364	12	of	of	IN
18542	3364	13	salt	salt	NN
18542	3364	14	pork	pork	NN
18542	3364	15	,	,	,
18542	3364	16	lay	lie	VBD
18542	3364	17	the	the	DT
18542	3364	18	fish	fish	NN
18542	3364	19	upon	upon	IN
18542	3364	20	it	-PRON-	PRP
18542	3364	21	,	,	,
18542	3364	22	cover	cover	VBP
18542	3364	23	with	with	IN
18542	3364	24	more	more	JJR
18542	3364	25	pork	pork	NN
18542	3364	26	,	,	,
18542	3364	27	add	add	VB
18542	3364	28	enough	enough	JJ
18542	3364	29	boiling	boiling	NN
18542	3364	30	water	water	NN
18542	3364	31	to	to	TO
18542	3364	32	keep	keep	VB
18542	3364	33	from	from	IN
18542	3364	34	burning	burn	VBG
18542	3364	35	,	,	,
18542	3364	36	[	[	-LRB-
18542	3364	37	Page	page	NN
18542	3364	38	333	333	CD
18542	3364	39	]	]	-RRB-
18542	3364	40	and	and	CC
18542	3364	41	bake	bake	VB
18542	3364	42	,	,	,
18542	3364	43	basting	baste	VBG
18542	3364	44	frequently	frequently	RB
18542	3364	45	.	.	.
18542	3365	1	For	for	IN
18542	3365	2	the	the	DT
18542	3365	3	sauce	sauce	NN
18542	3365	4	,	,	,
18542	3365	5	melt	melt	VB
18542	3365	6	half	half	PDT
18542	3365	7	a	a	DT
18542	3365	8	cupful	cupful	NN
18542	3365	9	of	of	IN
18542	3365	10	butter	butter	NN
18542	3365	11	and	and	CC
18542	3365	12	add	add	VB
18542	3365	13	to	to	IN
18542	3365	14	it	-PRON-	PRP
18542	3365	15	the	the	DT
18542	3365	16	juice	juice	NN
18542	3365	17	of	of	IN
18542	3365	18	half	half	PDT
18542	3365	19	a	a	DT
18542	3365	20	lemon	lemon	NN
18542	3365	21	and	and	CC
18542	3365	22	three	three	CD
18542	3365	23	tablespoonfuls	tablespoonful	NNS
18542	3365	24	of	of	IN
18542	3365	25	Claret	Claret	NNP
18542	3365	26	.	.	.
18542	3366	1	Serve	serve	VB
18542	3366	2	the	the	DT
18542	3366	3	sauce	sauce	NN
18542	3366	4	separately	separately	RB
18542	3366	5	.	.	.
18542	3367	1	STUFFED	stuffed	NN
18542	3367	2	SHAD	shad	XX
18542	3367	3	--	--	:
18542	3367	4	III	III	NNP
18542	3367	5	Prepare	Prepare	NNP
18542	3367	6	a	a	DT
18542	3367	7	shad	shad	NN
18542	3367	8	as	as	IN
18542	3367	9	for	for	IN
18542	3367	10	boiling	boiling	NN
18542	3367	11	and	and	CC
18542	3367	12	stuff	stuff	NN
18542	3367	13	with	with	IN
18542	3367	14	seasoned	seasoned	JJ
18542	3367	15	crumbs	crumb	NNS
18542	3367	16	,	,	,
18542	3367	17	adding	add	VBG
18542	3367	18	the	the	DT
18542	3367	19	beaten	beat	VBN
18542	3367	20	yolk	yolk	NN
18542	3367	21	of	of	IN
18542	3367	22	an	an	DT
18542	3367	23	egg	egg	NN
18542	3367	24	to	to	TO
18542	3367	25	bind	bind	VB
18542	3367	26	.	.	.
18542	3368	1	Fill	fill	VB
18542	3368	2	the	the	DT
18542	3368	3	fish	fish	NN
18542	3368	4	and	and	CC
18542	3368	5	sew	sew	VB
18542	3368	6	up	up	RP
18542	3368	7	;	;	,
18542	3368	8	put	put	VBN
18542	3368	9	into	into	IN
18542	3368	10	a	a	DT
18542	3368	11	baking	baking	NN
18542	3368	12	-	-	HYPH
18542	3368	13	pan	pan	NN
18542	3368	14	enough	enough	JJ
18542	3368	15	water	water	NN
18542	3368	16	or	or	CC
18542	3368	17	stock	stock	NN
18542	3368	18	to	to	TO
18542	3368	19	keep	keep	VB
18542	3368	20	from	from	IN
18542	3368	21	burning	burn	VBG
18542	3368	22	and	and	CC
18542	3368	23	two	two	CD
18542	3368	24	tablespoonfuls	tablespoonful	NNS
18542	3368	25	of	of	IN
18542	3368	26	butter	butter	NN
18542	3368	27	.	.	.
18542	3369	1	Bake	bake	VB
18542	3369	2	carefully	carefully	RB
18542	3369	3	,	,	,
18542	3369	4	basting	baste	VBG
18542	3369	5	as	as	IN
18542	3369	6	required	require	VBN
18542	3369	7	.	.	.
18542	3370	1	Take	take	VB
18542	3370	2	up	up	RP
18542	3370	3	the	the	DT
18542	3370	4	fish	fish	NN
18542	3370	5	and	and	CC
18542	3370	6	add	add	VB
18542	3370	7	to	to	IN
18542	3370	8	the	the	DT
18542	3370	9	liquid	liquid	JJ
18542	3370	10	enough	enough	JJ
18542	3370	11	stock	stock	NN
18542	3370	12	to	to	TO
18542	3370	13	make	make	VB
18542	3370	14	the	the	DT
18542	3370	15	required	require	VBN
18542	3370	16	quantity	quantity	NN
18542	3370	17	of	of	IN
18542	3370	18	sauce	sauce	NN
18542	3370	19	.	.	.
18542	3371	1	Thicken	thicken	NN
18542	3371	2	with	with	IN
18542	3371	3	flour	flour	NN
18542	3371	4	browned	brown	VBN
18542	3371	5	in	in	IN
18542	3371	6	butter	butter	NN
18542	3371	7	,	,	,
18542	3371	8	season	season	NN
18542	3371	9	with	with	IN
18542	3371	10	lemon	lemon	NN
18542	3371	11	-	-	HYPH
18542	3371	12	juice	juice	NN
18542	3371	13	,	,	,
18542	3371	14	catsup	catsup	NNP
18542	3371	15	,	,	,
18542	3371	16	and	and	CC
18542	3371	17	Sherry	Sherry	NNP
18542	3371	18	or	or	CC
18542	3371	19	Madeira	Madeira	NNP
18542	3371	20	.	.	.
18542	3372	1	Pour	pour	VB
18542	3372	2	around	around	IN
18542	3372	3	the	the	DT
18542	3372	4	fish	fish	NN
18542	3372	5	and	and	CC
18542	3372	6	serve	serve	VB
18542	3372	7	.	.	.
18542	3373	1	ROASTED	ROASTED	NNP
18542	3373	2	SHAD	SHAD	NNP
18542	3373	3	Marinate	Marinate	NNP
18542	3373	4	the	the	DT
18542	3373	5	cleaned	clean	VBN
18542	3373	6	fish	fish	NN
18542	3373	7	for	for	IN
18542	3373	8	an	an	DT
18542	3373	9	hour	hour	NN
18542	3373	10	in	in	IN
18542	3373	11	oil	oil	NN
18542	3373	12	and	and	CC
18542	3373	13	lemon	lemon	NN
18542	3373	14	-	-	HYPH
18542	3373	15	juice	juice	NN
18542	3373	16	,	,	,
18542	3373	17	seasoning	season	VBG
18542	3373	18	with	with	IN
18542	3373	19	salt	salt	NN
18542	3373	20	,	,	,
18542	3373	21	pepper	pepper	NN
18542	3373	22	,	,	,
18542	3373	23	minced	mince	VBD
18542	3373	24	parsley	parsley	NNP
18542	3373	25	,	,	,
18542	3373	26	and	and	CC
18542	3373	27	thyme	thyme	NNS
18542	3373	28	.	.	.
18542	3374	1	Drain	drain	NN
18542	3374	2	,	,	,
18542	3374	3	wrap	wrap	NN
18542	3374	4	in	in	IN
18542	3374	5	oiled	oiled	JJ
18542	3374	6	paper	paper	NN
18542	3374	7	,	,	,
18542	3374	8	fastening	fasten	VBG
18542	3374	9	securely	securely	RB
18542	3374	10	,	,	,
18542	3374	11	and	and	CC
18542	3374	12	bake	bake	VB
18542	3374	13	carefully	carefully	RB
18542	3374	14	.	.	.
18542	3375	1	Take	take	VB
18542	3375	2	up	up	RP
18542	3375	3	the	the	DT
18542	3375	4	fish	fish	NN
18542	3375	5	and	and	CC
18542	3375	6	serve	serve	VB
18542	3375	7	with	with	IN
18542	3375	8	Ravigote	Ravigote	NNP
18542	3375	9	Sauce	Sauce	NNP
18542	3375	10	.	.	.
18542	3376	1	[	[	-LRB-
18542	3376	2	Page	page	NN
18542	3376	3	334	334	CD
18542	3376	4	]	]	-RRB-
18542	3376	5	TOASTED	toasted	JJ
18542	3376	6	SHAD	shad	NN
18542	3376	7	Put	put	VBP
18542	3376	8	into	into	IN
18542	3376	9	a	a	DT
18542	3376	10	baking	baking	NN
18542	3376	11	-	-	HYPH
18542	3376	12	pan	pan	NN
18542	3376	13	a	a	DT
18542	3376	14	tablespoonful	tablespoonful	NN
18542	3376	15	of	of	IN
18542	3376	16	butter	butter	NN
18542	3376	17	and	and	CC
18542	3376	18	lay	lie	VBD
18542	3376	19	a	a	DT
18542	3376	20	cleaned	clean	VBN
18542	3376	21	and	and	CC
18542	3376	22	split	split	VBN
18542	3376	23	shad	shad	NN
18542	3376	24	upon	upon	IN
18542	3376	25	it	-PRON-	PRP
18542	3376	26	,	,	,
18542	3376	27	skin	skin	NN
18542	3376	28	-	-	HYPH
18542	3376	29	side	side	NN
18542	3376	30	up	up	RP
18542	3376	31	.	.	.
18542	3377	1	Place	place	VB
18542	3377	2	it	-PRON-	PRP
18542	3377	3	under	under	IN
18542	3377	4	a	a	DT
18542	3377	5	gas	gas	NN
18542	3377	6	flame	flame	NN
18542	3377	7	until	until	IN
18542	3377	8	the	the	DT
18542	3377	9	skin	skin	NN
18542	3377	10	is	be	VBZ
18542	3377	11	puffed	puff	VBN
18542	3377	12	and	and	CC
18542	3377	13	blistered	blister	VBN
18542	3377	14	.	.	.
18542	3378	1	Turn	turn	VB
18542	3378	2	out	out	RP
18542	3378	3	on	on	IN
18542	3378	4	a	a	DT
18542	3378	5	hot	hot	JJ
18542	3378	6	platter	platter	NN
18542	3378	7	;	;	:
18542	3378	8	season	season	NN
18542	3378	9	with	with	IN
18542	3378	10	salt	salt	NN
18542	3378	11	and	and	CC
18542	3378	12	pepper	pepper	NN
18542	3378	13	,	,	,
18542	3378	14	dot	dot	NN
18542	3378	15	with	with	IN
18542	3378	16	butter	butter	NN
18542	3378	17	,	,	,
18542	3378	18	and	and	CC
18542	3378	19	serve	serve	VBP
18542	3378	20	garnished	garnish	VBN
18542	3378	21	with	with	IN
18542	3378	22	lemon	lemon	NN
18542	3378	23	and	and	CC
18542	3378	24	parsley	parsley	NN
18542	3378	25	.	.	.
18542	3379	1	PLANKED	PLANKED	NNP
18542	3379	2	SHAD	SHAD	NNP
18542	3379	3	--	--	:
18542	3379	4	I	-PRON-	PRP
18542	3379	5	Prepare	prepare	VBP
18542	3379	6	the	the	DT
18542	3379	7	fish	fish	NN
18542	3379	8	as	as	IN
18542	3379	9	for	for	IN
18542	3379	10	boiling	boiling	NN
18542	3379	11	,	,	,
18542	3379	12	butter	butter	VB
18542	3379	13	the	the	DT
18542	3379	14	plank	plank	NN
18542	3379	15	,	,	,
18542	3379	16	and	and	CC
18542	3379	17	tack	tack	VB
18542	3379	18	the	the	DT
18542	3379	19	fish	fish	NN
18542	3379	20	upon	upon	IN
18542	3379	21	it	-PRON-	PRP
18542	3379	22	,	,	,
18542	3379	23	skin	skin	NN
18542	3379	24	-	-	HYPH
18542	3379	25	side	side	NN
18542	3379	26	down	down	RP
18542	3379	27	.	.	.
18542	3380	1	Season	season	VB
18542	3380	2	the	the	DT
18542	3380	3	fish	fish	NN
18542	3380	4	with	with	IN
18542	3380	5	salt	salt	NN
18542	3380	6	,	,	,
18542	3380	7	pepper	pepper	NN
18542	3380	8	,	,	,
18542	3380	9	and	and	CC
18542	3380	10	butter	butter	NN
18542	3380	11	and	and	CC
18542	3380	12	bake	bake	NN
18542	3380	13	in	in	RP
18542	3380	14	the	the	DT
18542	3380	15	oven	oven	NN
18542	3380	16	.	.	.
18542	3381	1	Serve	serve	VB
18542	3381	2	on	on	IN
18542	3381	3	the	the	DT
18542	3381	4	plank	plank	NN
18542	3381	5	.	.	.
18542	3382	1	PLANKED	PLANKED	NNP
18542	3382	2	SHAD	SHAD	NNP
18542	3382	3	--	--	:
18542	3382	4	II	II	NNP
18542	3382	5	Split	Split	VBD
18542	3382	6	the	the	DT
18542	3382	7	shad	shad	NN
18542	3382	8	as	as	IN
18542	3382	9	for	for	IN
18542	3382	10	broiling	broiling	NN
18542	3382	11	and	and	CC
18542	3382	12	tack	tack	VB
18542	3382	13	it	-PRON-	PRP
18542	3382	14	on	on	IN
18542	3382	15	a	a	DT
18542	3382	16	buttered	butter	VBN
18542	3382	17	fish	fish	NN
18542	3382	18	plank	plank	NN
18542	3382	19	,	,	,
18542	3382	20	skin	skin	NN
18542	3382	21	-	-	HYPH
18542	3382	22	side	side	NN
18542	3382	23	down	down	RP
18542	3382	24	.	.	.
18542	3383	1	Rub	rub	VB
18542	3383	2	with	with	IN
18542	3383	3	melted	melted	JJ
18542	3383	4	butter	butter	NN
18542	3383	5	and	and	CC
18542	3383	6	cook	cook	NN
18542	3383	7	under	under	IN
18542	3383	8	a	a	DT
18542	3383	9	gas	gas	NN
18542	3383	10	flame	flame	NN
18542	3383	11	or	or	CC
18542	3383	12	in	in	IN
18542	3383	13	the	the	DT
18542	3383	14	oven	oven	NN
18542	3383	15	.	.	.
18542	3384	1	Season	season	NN
18542	3384	2	with	with	IN
18542	3384	3	salt	salt	NN
18542	3384	4	,	,	,
18542	3384	5	pepper	pepper	NN
18542	3384	6	,	,	,
18542	3384	7	and	and	CC
18542	3384	8	melted	melted	JJ
18542	3384	9	butter	butter	NN
18542	3384	10	,	,	,
18542	3384	11	surround	surround	VBP
18542	3384	12	with	with	IN
18542	3384	13	a	a	DT
18542	3384	14	border	border	NN
18542	3384	15	of	of	IN
18542	3384	16	mashed	mash	VBN
18542	3384	17	potatoes	potato	NNS
18542	3384	18	,	,	,
18542	3384	19	garnish	garnish	VBP
18542	3384	20	with	with	IN
18542	3384	21	lemon	lemon	NN
18542	3384	22	and	and	CC
18542	3384	23	parsley	parsley	NN
18542	3384	24	and	and	CC
18542	3384	25	serve	serve	VB
18542	3384	26	on	on	IN
18542	3384	27	the	the	DT
18542	3384	28	plank	plank	NN
18542	3384	29	.	.	.
18542	3385	1	PLANKED	PLANKED	NNP
18542	3385	2	SHAD	SHAD	NNP
18542	3385	3	--	--	:
18542	3385	4	III	III	NNP
18542	3385	5	Tack	Tack	NNP
18542	3385	6	the	the	DT
18542	3385	7	split	split	JJ
18542	3385	8	fish	fish	NN
18542	3385	9	on	on	IN
18542	3385	10	a	a	DT
18542	3385	11	buttered	butter	VBN
18542	3385	12	board	board	NN
18542	3385	13	,	,	,
18542	3385	14	flesh	flesh	NN
18542	3385	15	-	-	HYPH
18542	3385	16	side	side	NN
18542	3385	17	up	up	RP
18542	3385	18	.	.	.
18542	3386	1	Put	put	VB
18542	3386	2	into	into	IN
18542	3386	3	the	the	DT
18542	3386	4	oven	oven	NN
18542	3386	5	and	and	CC
18542	3386	6	bake	bake	NN
18542	3386	7	until	until	IN
18542	3386	8	brown	brown	NNP
18542	3386	9	,	,	,
18542	3386	10	basting	baste	VBG
18542	3386	11	with	with	IN
18542	3386	12	melted	melted	JJ
18542	3386	13	butter	butter	NN
18542	3386	14	seasoned	season	VBN
18542	3386	15	[	[	-LRB-
18542	3386	16	Page	Page	NNP
18542	3386	17	335	335	CD
18542	3386	18	]	]	-RRB-
18542	3386	19	with	with	IN
18542	3386	20	walnut	walnut	NNP
18542	3386	21	catsup	catsup	NNP
18542	3386	22	.	.	.
18542	3387	1	Serve	serve	VB
18542	3387	2	with	with	IN
18542	3387	3	a	a	DT
18542	3387	4	garnish	garnish	NN
18542	3387	5	of	of	IN
18542	3387	6	pickled	pickle	VBN
18542	3387	7	walnuts	walnut	NNS
18542	3387	8	.	.	.
18542	3388	1	PLANKED	PLANKED	NNP
18542	3388	2	SHAD	SHAD	NNP
18542	3388	3	--	--	:
18542	3388	4	IV	IV	NNP
18542	3388	5	Tack	Tack	NNP
18542	3388	6	a	a	DT
18542	3388	7	large	large	JJ
18542	3388	8	split	split	NN
18542	3388	9	shad	shad	NN
18542	3388	10	skin	skin	NN
18542	3388	11	-	-	HYPH
18542	3388	12	side	side	NN
18542	3388	13	down	down	RP
18542	3388	14	on	on	IN
18542	3388	15	a	a	DT
18542	3388	16	buttered	butter	VBN
18542	3388	17	plank	plank	NN
18542	3388	18	.	.	.
18542	3389	1	Spread	Spread	VBN
18542	3389	2	with	with	IN
18542	3389	3	butter	butter	NN
18542	3389	4	,	,	,
18542	3389	5	season	season	NN
18542	3389	6	with	with	IN
18542	3389	7	salt	salt	NN
18542	3389	8	and	and	CC
18542	3389	9	pepper	pepper	NN
18542	3389	10	,	,	,
18542	3389	11	and	and	CC
18542	3389	12	pour	pour	VB
18542	3389	13	over	over	IN
18542	3389	14	a	a	DT
18542	3389	15	tablespoonful	tablespoonful	NN
18542	3389	16	of	of	IN
18542	3389	17	walnut	walnut	NNP
18542	3389	18	catsup	catsup	NN
18542	3389	19	or	or	CC
18542	3389	20	white	white	JJ
18542	3389	21	wine	wine	NN
18542	3389	22	.	.	.
18542	3390	1	Cook	cook	VB
18542	3390	2	under	under	IN
18542	3390	3	a	a	DT
18542	3390	4	gas	gas	NN
18542	3390	5	flame	flame	NN
18542	3390	6	,	,	,
18542	3390	7	sprinkle	sprinkle	VB
18542	3390	8	with	with	IN
18542	3390	9	minced	mince	VBN
18542	3390	10	parsley	parsley	NNP
18542	3390	11	,	,	,
18542	3390	12	and	and	CC
18542	3390	13	serve	serve	VB
18542	3390	14	with	with	IN
18542	3390	15	any	any	DT
18542	3390	16	preferred	preferred	JJ
18542	3390	17	sauce	sauce	NN
18542	3390	18	.	.	.
18542	3391	1	PANNED	PANNED	NNP
18542	3391	2	SHAD	SHAD	NNS
18542	3391	3	Split	Split	VBD
18542	3391	4	the	the	DT
18542	3391	5	fish	fish	NN
18542	3391	6	down	down	IN
18542	3391	7	the	the	DT
18542	3391	8	back	back	NN
18542	3391	9	,	,	,
18542	3391	10	remove	remove	VB
18542	3391	11	the	the	DT
18542	3391	12	backbone	backbone	NN
18542	3391	13	,	,	,
18542	3391	14	and	and	CC
18542	3391	15	put	put	VBD
18542	3391	16	into	into	IN
18542	3391	17	a	a	DT
18542	3391	18	buttered	butter	VBN
18542	3391	19	baking	baking	NN
18542	3391	20	-	-	HYPH
18542	3391	21	pan	pan	NNP
18542	3391	22	,	,	,
18542	3391	23	flesh	flesh	NN
18542	3391	24	-	-	HYPH
18542	3391	25	side	side	NN
18542	3391	26	up	up	RP
18542	3391	27	.	.	.
18542	3392	1	Rub	rub	VB
18542	3392	2	with	with	IN
18542	3392	3	butter	butter	NN
18542	3392	4	,	,	,
18542	3392	5	sprinkle	sprinkle	VB
18542	3392	6	with	with	IN
18542	3392	7	salt	salt	NN
18542	3392	8	and	and	CC
18542	3392	9	pepper	pepper	NN
18542	3392	10	,	,	,
18542	3392	11	and	and	CC
18542	3392	12	bake	bake	VB
18542	3392	13	in	in	RP
18542	3392	14	the	the	DT
18542	3392	15	oven	oven	NN
18542	3392	16	.	.	.
18542	3393	1	Garnish	garnish	VB
18542	3393	2	with	with	IN
18542	3393	3	lemon	lemon	NN
18542	3393	4	and	and	CC
18542	3393	5	parsley	parsley	NN
18542	3393	6	and	and	CC
18542	3393	7	serve	serve	VB
18542	3393	8	with	with	IN
18542	3393	9	any	any	DT
18542	3393	10	preferred	preferred	JJ
18542	3393	11	sauce	sauce	NN
18542	3393	12	.	.	.
18542	3394	1	STEWED	STEWED	NNP
18542	3394	2	SHAD	SHAD	NNP
18542	3394	3	Prepare	Prepare	NNP
18542	3394	4	and	and	CC
18542	3394	5	clean	clean	VB
18542	3394	6	a	a	DT
18542	3394	7	small	small	JJ
18542	3394	8	shad	shad	NN
18542	3394	9	and	and	CC
18542	3394	10	soak	soak	VB
18542	3394	11	it	-PRON-	PRP
18542	3394	12	for	for	IN
18542	3394	13	two	two	CD
18542	3394	14	or	or	CC
18542	3394	15	three	three	CD
18542	3394	16	hours	hour	NNS
18542	3394	17	in	in	IN
18542	3394	18	a	a	DT
18542	3394	19	marinade	marinade	NN
18542	3394	20	of	of	IN
18542	3394	21	oil	oil	NN
18542	3394	22	and	and	CC
18542	3394	23	lemon	lemon	NN
18542	3394	24	-	-	HYPH
18542	3394	25	juice	juice	NN
18542	3394	26	seasoned	season	VBN
18542	3394	27	with	with	IN
18542	3394	28	onion	onion	NN
18542	3394	29	and	and	CC
18542	3394	30	parsley	parsley	NN
18542	3394	31	.	.	.
18542	3395	1	Put	put	VB
18542	3395	2	it	-PRON-	PRP
18542	3395	3	in	in	IN
18542	3395	4	a	a	DT
18542	3395	5	buttered	butter	VBN
18542	3395	6	stewpan	stewpan	NN
18542	3395	7	with	with	IN
18542	3395	8	half	half	PDT
18542	3395	9	a	a	DT
18542	3395	10	wineglassful	wineglassful	NN
18542	3395	11	of	of	IN
18542	3395	12	white	white	JJ
18542	3395	13	wine	wine	NN
18542	3395	14	,	,	,
18542	3395	15	three	three	CD
18542	3395	16	tablespoonfuls	tablespoonful	NNS
18542	3395	17	of	of	IN
18542	3395	18	mushroom	mushroom	NN
18542	3395	19	liquor	liquor	NN
18542	3395	20	,	,	,
18542	3395	21	four	four	CD
18542	3395	22	sprigs	sprig	NNS
18542	3395	23	of	of	IN
18542	3395	24	parsley	parsley	NNP
18542	3395	25	,	,	,
18542	3395	26	a	a	DT
18542	3395	27	sprig	sprig	NN
18542	3395	28	of	of	IN
18542	3395	29	celery	celery	NNP
18542	3395	30	,	,	,
18542	3395	31	a	a	DT
18542	3395	32	bay	bay	NN
18542	3395	33	-	-	HYPH
18542	3395	34	leaf	leaf	NN
18542	3395	35	,	,	,
18542	3395	36	a	a	DT
18542	3395	37	sprig	sprig	NN
18542	3395	38	of	of	IN
18542	3395	39	thyme	thyme	NNS
18542	3395	40	,	,	,
18542	3395	41	and	and	CC
18542	3395	42	two	two	CD
18542	3395	43	cloves	clove	NNS
18542	3395	44	.	.	.
18542	3396	1	Add	add	VB
18542	3396	2	[	[	-LRB-
18542	3396	3	Page	Page	NNP
18542	3396	4	336	336	CD
18542	3396	5	]	]	-RRB-
18542	3396	6	two	two	CD
18542	3396	7	handfuls	handful	NNS
18542	3396	8	of	of	IN
18542	3396	9	picked	pick	VBN
18542	3396	10	and	and	CC
18542	3396	11	washed	wash	VBD
18542	3396	12	sorrel	sorrel	NN
18542	3396	13	or	or	CC
18542	3396	14	spinach	spinach	NN
18542	3396	15	,	,	,
18542	3396	16	chopped	chop	VBD
18542	3396	17	fine	fine	RB
18542	3396	18	.	.	.
18542	3397	1	Season	season	NN
18542	3397	2	with	with	IN
18542	3397	3	salt	salt	NN
18542	3397	4	and	and	CC
18542	3397	5	pepper	pepper	NN
18542	3397	6	and	and	CC
18542	3397	7	simmer	simmer	NN
18542	3397	8	slowly	slowly	RB
18542	3397	9	for	for	IN
18542	3397	10	two	two	CD
18542	3397	11	hours	hour	NNS
18542	3397	12	.	.	.
18542	3398	1	Take	take	VB
18542	3398	2	up	up	RP
18542	3398	3	the	the	DT
18542	3398	4	fish	fish	NN
18542	3398	5	,	,	,
18542	3398	6	thicken	thicken	VB
18542	3398	7	the	the	DT
18542	3398	8	gravy	gravy	NN
18542	3398	9	with	with	IN
18542	3398	10	butter	butter	NN
18542	3398	11	and	and	CC
18542	3398	12	flour	flour	NN
18542	3398	13	cooked	cook	VBN
18542	3398	14	together	together	RB
18542	3398	15	,	,	,
18542	3398	16	pour	pour	VBP
18542	3398	17	over	over	IN
18542	3398	18	the	the	DT
18542	3398	19	fish	fish	NN
18542	3398	20	and	and	CC
18542	3398	21	serve	serve	VB
18542	3398	22	.	.	.
18542	3399	1	PICKLED	PICKLED	NNP
18542	3399	2	SHAD	SHAD	NNP
18542	3399	3	--	--	:
18542	3399	4	I	-PRON-	PRP
18542	3399	5	Boil	boil	VBP
18542	3399	6	a	a	DT
18542	3399	7	shad	shad	NN
18542	3399	8	in	in	IN
18542	3399	9	salted	salt	VBN
18542	3399	10	water	water	NN
18542	3399	11	to	to	TO
18542	3399	12	cover	cover	VB
18542	3399	13	,	,	,
18542	3399	14	drain	drain	VB
18542	3399	15	and	and	CC
18542	3399	16	cool	cool	JJ
18542	3399	17	.	.	.
18542	3400	1	Add	add	VB
18542	3400	2	to	to	IN
18542	3400	3	the	the	DT
18542	3400	4	water	water	NN
18542	3400	5	in	in	IN
18542	3400	6	which	which	WDT
18542	3400	7	it	-PRON-	PRP
18542	3400	8	was	be	VBD
18542	3400	9	boiled	boil	VBN
18542	3400	10	half	half	PDT
18542	3400	11	as	as	RB
18542	3400	12	much	much	JJ
18542	3400	13	vinegar	vinegar	NN
18542	3400	14	and	and	CC
18542	3400	15	a	a	DT
18542	3400	16	red	red	JJ
18542	3400	17	pepper	pepper	NN
18542	3400	18	pod	pod	NN
18542	3400	19	,	,	,
18542	3400	20	whole	whole	JJ
18542	3400	21	cloves	clove	NNS
18542	3400	22	,	,	,
18542	3400	23	allspice	allspice	NN
18542	3400	24	,	,	,
18542	3400	25	and	and	CC
18542	3400	26	mace	mace	NN
18542	3400	27	to	to	TO
18542	3400	28	season	season	NN
18542	3400	29	.	.	.
18542	3401	1	Boil	Boil	NNP
18542	3401	2	for	for	IN
18542	3401	3	an	an	DT
18542	3401	4	hour	hour	NN
18542	3401	5	.	.	.
18542	3402	1	Cut	cut	VB
18542	3402	2	the	the	DT
18542	3402	3	fish	fish	NN
18542	3402	4	into	into	IN
18542	3402	5	large	large	JJ
18542	3402	6	pieces	piece	NNS
18542	3402	7	,	,	,
18542	3402	8	put	put	VBD
18542	3402	9	into	into	IN
18542	3402	10	an	an	DT
18542	3402	11	earthen	earthen	JJ
18542	3402	12	jar	jar	NN
18542	3402	13	and	and	CC
18542	3402	14	pour	pour	VB
18542	3402	15	the	the	DT
18542	3402	16	boiling	boil	VBG
18542	3402	17	spiced	spice	VBN
18542	3402	18	liquid	liquid	NN
18542	3402	19	over	over	IN
18542	3402	20	the	the	DT
18542	3402	21	fish	fish	NN
18542	3402	22	.	.	.
18542	3403	1	Cover	cover	VB
18542	3403	2	and	and	CC
18542	3403	3	let	let	VB
18542	3403	4	stand	stand	VB
18542	3403	5	for	for	IN
18542	3403	6	two	two	CD
18542	3403	7	days	day	NNS
18542	3403	8	before	before	IN
18542	3403	9	using	use	VBG
18542	3403	10	.	.	.
18542	3404	1	PICKLED	PICKLED	NNP
18542	3404	2	SHAD	SHAD	NNP
18542	3404	3	--	--	:
18542	3404	4	II	II	NNP
18542	3404	5	Cut	Cut	NNP
18542	3404	6	a	a	DT
18542	3404	7	large	large	JJ
18542	3404	8	shad	shad	NN
18542	3404	9	into	into	IN
18542	3404	10	pieces	piece	NNS
18542	3404	11	,	,	,
18542	3404	12	put	put	VB
18542	3404	13	a	a	DT
18542	3404	14	layer	layer	NN
18542	3404	15	in	in	IN
18542	3404	16	the	the	DT
18542	3404	17	bottom	bottom	NN
18542	3404	18	of	of	IN
18542	3404	19	an	an	DT
18542	3404	20	earthen	earthen	JJ
18542	3404	21	crock	crock	NN
18542	3404	22	,	,	,
18542	3404	23	sprinkle	sprinkle	VB
18542	3404	24	with	with	IN
18542	3404	25	salt	salt	NN
18542	3404	26	,	,	,
18542	3404	27	and	and	CC
18542	3404	28	add	add	VB
18542	3404	29	a	a	DT
18542	3404	30	few	few	JJ
18542	3404	31	whole	whole	JJ
18542	3404	32	cloves	clove	NNS
18542	3404	33	,	,	,
18542	3404	34	allspice	allspice	NN
18542	3404	35	,	,	,
18542	3404	36	peppers	pepper	NNS
18542	3404	37	,	,	,
18542	3404	38	and	and	CC
18542	3404	39	bay	bay	NN
18542	3404	40	-	-	HYPH
18542	3404	41	leaves	leave	NNS
18542	3404	42	.	.	.
18542	3405	1	Cover	cover	VB
18542	3405	2	with	with	IN
18542	3405	3	fish	fish	NN
18542	3405	4	,	,	,
18542	3405	5	add	add	VB
18542	3405	6	more	more	JJR
18542	3405	7	spices	spice	NNS
18542	3405	8	,	,	,
18542	3405	9	and	and	CC
18542	3405	10	pour	pour	VB
18542	3405	11	on	on	IN
18542	3405	12	strong	strong	JJ
18542	3405	13	vinegar	vinegar	NN
18542	3405	14	to	to	TO
18542	3405	15	cover	cover	VB
18542	3405	16	.	.	.
18542	3406	1	Cover	cover	VB
18542	3406	2	the	the	DT
18542	3406	3	dish	dish	NN
18542	3406	4	,	,	,
18542	3406	5	bake	bake	VB
18542	3406	6	for	for	IN
18542	3406	7	four	four	CD
18542	3406	8	hours	hour	NNS
18542	3406	9	in	in	IN
18542	3406	10	a	a	DT
18542	3406	11	moderate	moderate	JJ
18542	3406	12	oven	oven	NN
18542	3406	13	,	,	,
18542	3406	14	and	and	CC
18542	3406	15	let	let	VB
18542	3406	16	stand	stand	VB
18542	3406	17	for	for	IN
18542	3406	18	three	three	CD
18542	3406	19	or	or	CC
18542	3406	20	four	four	CD
18542	3406	21	days	day	NNS
18542	3406	22	before	before	IN
18542	3406	23	using	use	VBG
18542	3406	24	.	.	.
18542	3407	1	Serve	serve	VB
18542	3407	2	cold	cold	NN
18542	3407	3	.	.	.
18542	3408	1	CREAMED	creamed	NN
18542	3408	2	SHAD	SHAD	NNP
18542	3408	3	Cook	Cook	NNP
18542	3408	4	together	together	RB
18542	3408	5	a	a	DT
18542	3408	6	tablespoonful	tablespoonful	JJ
18542	3408	7	each	each	DT
18542	3408	8	of	of	IN
18542	3408	9	butter	butter	NN
18542	3408	10	[	[	-LRB-
18542	3408	11	Page	page	NN
18542	3408	12	337	337	CD
18542	3408	13	]	]	-RRB-
18542	3408	14	and	and	CC
18542	3408	15	flour	flour	NN
18542	3408	16	,	,	,
18542	3408	17	add	add	VB
18542	3408	18	two	two	CD
18542	3408	19	cupfuls	cupful	NNS
18542	3408	20	of	of	IN
18542	3408	21	milk	milk	NN
18542	3408	22	and	and	CC
18542	3408	23	cook	cook	NN
18542	3408	24	until	until	IN
18542	3408	25	thick	thick	JJ
18542	3408	26	,	,	,
18542	3408	27	stirring	stir	VBG
18542	3408	28	constantly	constantly	RB
18542	3408	29	.	.	.
18542	3409	1	Add	add	VB
18542	3409	2	a	a	DT
18542	3409	3	teaspoonful	teaspoonful	NN
18542	3409	4	of	of	IN
18542	3409	5	grated	grate	VBN
18542	3409	6	onion	onion	NN
18542	3409	7	,	,	,
18542	3409	8	take	take	VBP
18542	3409	9	from	from	IN
18542	3409	10	the	the	DT
18542	3409	11	fire	fire	NN
18542	3409	12	and	and	CC
18542	3409	13	add	add	VB
18542	3409	14	the	the	DT
18542	3409	15	beaten	beat	VBN
18542	3409	16	yolks	yolk	NNS
18542	3409	17	of	of	IN
18542	3409	18	two	two	CD
18542	3409	19	eggs	egg	NNS
18542	3409	20	,	,	,
18542	3409	21	and	and	CC
18542	3409	22	salt	salt	NN
18542	3409	23	,	,	,
18542	3409	24	pepper	pepper	NN
18542	3409	25	,	,	,
18542	3409	26	and	and	CC
18542	3409	27	minced	mince	VBD
18542	3409	28	parsley	parsley	NNP
18542	3409	29	to	to	TO
18542	3409	30	season	season	VB
18542	3409	31	.	.	.
18542	3410	1	Add	add	VB
18542	3410	2	two	two	CD
18542	3410	3	cupfuls	cupful	NNS
18542	3410	4	of	of	IN
18542	3410	5	cold	cold	JJ
18542	3410	6	cooked	cook	VBN
18542	3410	7	shad	shad	NN
18542	3410	8	flaked	flake	VBD
18542	3410	9	fine	fine	RB
18542	3410	10	,	,	,
18542	3410	11	put	put	VBN
18542	3410	12	into	into	IN
18542	3410	13	a	a	DT
18542	3410	14	buttered	butter	VBN
18542	3410	15	baking	baking	NN
18542	3410	16	-	-	HYPH
18542	3410	17	dish	dish	NN
18542	3410	18	,	,	,
18542	3410	19	sprinkle	sprinkle	VB
18542	3410	20	with	with	IN
18542	3410	21	crumbs	crumb	NNS
18542	3410	22	and	and	CC
18542	3410	23	brown	brown	NNP
18542	3410	24	in	in	IN
18542	3410	25	the	the	DT
18542	3410	26	oven	oven	NN
18542	3410	27	.	.	.
18542	3411	1	SHAD	SHAD	NNP
18542	3411	2	VERT	VERT	NNP
18542	3411	3	-	-	HYPH
18542	3411	4	PRÉ	PRÉ	NNP
18542	3411	5	Prepare	Prepare	NNP
18542	3411	6	and	and	CC
18542	3411	7	clean	clean	VB
18542	3411	8	a	a	DT
18542	3411	9	small	small	JJ
18542	3411	10	shad	shad	NN
18542	3411	11	and	and	CC
18542	3411	12	put	put	VBD
18542	3411	13	into	into	IN
18542	3411	14	a	a	DT
18542	3411	15	buttered	butter	VBN
18542	3411	16	baking	baking	NN
18542	3411	17	-	-	HYPH
18542	3411	18	dish	dish	NN
18542	3411	19	with	with	IN
18542	3411	20	salt	salt	NN
18542	3411	21	and	and	CC
18542	3411	22	pepper	pepper	NN
18542	3411	23	to	to	IN
18542	3411	24	season	season	NN
18542	3411	25	,	,	,
18542	3411	26	two	two	CD
18542	3411	27	finely	finely	RB
18542	3411	28	chopped	chop	VBN
18542	3411	29	shallots	shallot	NNS
18542	3411	30	and	and	CC
18542	3411	31	half	half	PDT
18542	3411	32	a	a	DT
18542	3411	33	wineglassful	wineglassful	NN
18542	3411	34	of	of	IN
18542	3411	35	white	white	JJ
18542	3411	36	wine	wine	NN
18542	3411	37	.	.	.
18542	3412	1	Cover	cover	VB
18542	3412	2	with	with	IN
18542	3412	3	buttered	butter	VBN
18542	3412	4	paper	paper	NN
18542	3412	5	and	and	CC
18542	3412	6	bake	bake	NN
18542	3412	7	in	in	RP
18542	3412	8	a	a	DT
18542	3412	9	moderate	moderate	JJ
18542	3412	10	oven	oven	NN
18542	3412	11	.	.	.
18542	3413	1	Take	take	VB
18542	3413	2	up	up	RP
18542	3413	3	the	the	DT
18542	3413	4	fish	fish	NN
18542	3413	5	,	,	,
18542	3413	6	add	add	VB
18542	3413	7	the	the	DT
18542	3413	8	juice	juice	NN
18542	3413	9	to	to	IN
18542	3413	10	a	a	DT
18542	3413	11	cupful	cupful	NN
18542	3413	12	of	of	IN
18542	3413	13	Allemande	Allemande	NNP
18542	3413	14	Sauce	Sauce	NNP
18542	3413	15	and	and	CC
18542	3413	16	tint	tint	NN
18542	3413	17	green	green	JJ
18542	3413	18	with	with	IN
18542	3413	19	minced	mince	VBN
18542	3413	20	parsley	parsley	NN
18542	3413	21	and	and	CC
18542	3413	22	spinach	spinach	VB
18542	3413	23	juice	juice	NN
18542	3413	24	.	.	.
18542	3414	1	Pour	pour	VB
18542	3414	2	over	over	IN
18542	3414	3	the	the	DT
18542	3414	4	fish	fish	NN
18542	3414	5	and	and	CC
18542	3414	6	serve	serve	VB
18542	3414	7	.	.	.
18542	3415	1	BROILED	broiled	NN
18542	3415	2	SHAD	SHAD	NNP
18542	3415	3	ROE	ROE	NNP
18542	3415	4	--	--	:
18542	3415	5	I	-PRON-	PRP
18542	3415	6	Soak	Soak	NNP
18542	3415	7	two	two	CD
18542	3415	8	shad	shad	NN
18542	3415	9	roes	roe	NNS
18542	3415	10	for	for	IN
18542	3415	11	twenty	twenty	CD
18542	3415	12	minutes	minute	NNS
18542	3415	13	in	in	IN
18542	3415	14	seasoned	season	VBN
18542	3415	15	olive	olive	JJ
18542	3415	16	-	-	HYPH
18542	3415	17	oil	oil	NN
18542	3415	18	,	,	,
18542	3415	19	drain	drain	NN
18542	3415	20	and	and	CC
18542	3415	21	broil	broil	NN
18542	3415	22	.	.	.
18542	3416	1	Serve	serve	VB
18542	3416	2	with	with	IN
18542	3416	3	Maître	Maître	NNP
18542	3416	4	d'Hôtel	d'Hôtel	NNP
18542	3416	5	Sauce	Sauce	NNP
18542	3416	6	.	.	.
18542	3417	1	BROILED	broiled	NN
18542	3417	2	SHAD	SHAD	NNP
18542	3417	3	ROE	ROE	NNP
18542	3417	4	--	--	:
18542	3417	5	II	II	NNP
18542	3417	6	Wash	Wash	NNP
18542	3417	7	and	and	CC
18542	3417	8	dry	dry	VB
18542	3417	9	the	the	DT
18542	3417	10	roe	roe	NNP
18542	3417	11	and	and	CC
18542	3417	12	broil	broil	NNP
18542	3417	13	on	on	RP
18542	3417	14	a	a	DT
18542	3417	15	well	well	RB
18542	3417	16	-	-	HYPH
18542	3417	17	greased	grease	VBN
18542	3417	18	broiler	broiler	NN
18542	3417	19	,	,	,
18542	3417	20	rubbing	rub	VBG
18542	3417	21	with	with	IN
18542	3417	22	butter	butter	NN
18542	3417	23	while	while	IN
18542	3417	24	broiling	broil	VBG
18542	3417	25	.	.	.
18542	3418	1	Serve	serve	VB
18542	3418	2	with	with	IN
18542	3418	3	Maître	Maître	NNP
18542	3418	4	d'Hôtel	d'Hôtel	NNP
18542	3418	5	Sauce	Sauce	NNP
18542	3418	6	.	.	.
18542	3419	1	[	[	-LRB-
18542	3419	2	Page	page	NN
18542	3419	3	338	338	CD
18542	3419	4	]	]	-RRB-
18542	3419	5	BROILED	broiled	NN
18542	3419	6	SHAD	shad	NN
18542	3419	7	ROE	ROE	NNP
18542	3419	8	--	--	:
18542	3419	9	III	III	NNP
18542	3419	10	Parboil	Parboil	NNP
18542	3419	11	a	a	DT
18542	3419	12	large	large	JJ
18542	3419	13	shad	shad	NN
18542	3419	14	roe	roe	NN
18542	3419	15	,	,	,
18542	3419	16	drain	drain	VBP
18542	3419	17	,	,	,
18542	3419	18	rub	rub	VB
18542	3419	19	with	with	IN
18542	3419	20	melted	melted	JJ
18542	3419	21	butter	butter	NN
18542	3419	22	,	,	,
18542	3419	23	and	and	CC
18542	3419	24	broil	broil	NNP
18542	3419	25	.	.	.
18542	3420	1	Serve	serve	VB
18542	3420	2	with	with	IN
18542	3420	3	Maître	Maître	NNP
18542	3420	4	d'Hôtel	d'Hôtel	NNP
18542	3420	5	Sauce	Sauce	NNP
18542	3420	6	.	.	.
18542	3421	1	BROILED	BROILED	NNP
18542	3421	2	SHAD	SHAD	NNP
18542	3421	3	ROE	ROE	NNP
18542	3421	4	--	--	:
18542	3421	5	IV	IV	NNP
18542	3421	6	Parboil	Parboil	NNP
18542	3421	7	the	the	DT
18542	3421	8	roe	roe	NN
18542	3421	9	for	for	IN
18542	3421	10	ten	ten	CD
18542	3421	11	minutes	minute	NNS
18542	3421	12	in	in	IN
18542	3421	13	salted	salted	JJ
18542	3421	14	water	water	NN
18542	3421	15	,	,	,
18542	3421	16	drain	drain	VBP
18542	3421	17	,	,	,
18542	3421	18	and	and	CC
18542	3421	19	plunge	plunge	VB
18542	3421	20	into	into	IN
18542	3421	21	ice	ice	NN
18542	3421	22	-	-	HYPH
18542	3421	23	water	water	NN
18542	3421	24	for	for	IN
18542	3421	25	ten	ten	CD
18542	3421	26	minutes	minute	NNS
18542	3421	27	.	.	.
18542	3422	1	Wipe	wipe	VB
18542	3422	2	dry	dry	JJ
18542	3422	3	and	and	CC
18542	3422	4	put	put	VB
18542	3422	5	on	on	IN
18542	3422	6	ice	ice	NN
18542	3422	7	for	for	IN
18542	3422	8	half	half	PDT
18542	3422	9	an	an	DT
18542	3422	10	hour	hour	NN
18542	3422	11	.	.	.
18542	3423	1	Rub	rub	VB
18542	3423	2	with	with	IN
18542	3423	3	oil	oil	NN
18542	3423	4	and	and	CC
18542	3423	5	lemon	lemon	NN
18542	3423	6	-	-	HYPH
18542	3423	7	juice	juice	NN
18542	3423	8	,	,	,
18542	3423	9	broil	broil	NNP
18542	3423	10	,	,	,
18542	3423	11	and	and	CC
18542	3423	12	serve	serve	VB
18542	3423	13	with	with	IN
18542	3423	14	Maître	Maître	NNP
18542	3423	15	d'Hôtel	d'Hôtel	NNP
18542	3423	16	Sauce	Sauce	NNP
18542	3423	17	.	.	.
18542	3424	1	BROILED	broiled	NN
18542	3424	2	SHAD	SHAD	NNP
18542	3424	3	ROE	ROE	NNP
18542	3424	4	--	--	:
18542	3424	5	V	v	NN
18542	3424	6	Wash	Wash	NNP
18542	3424	7	a	a	DT
18542	3424	8	shad	shad	NN
18542	3424	9	's	's	POS
18542	3424	10	roe	roe	NN
18542	3424	11	in	in	IN
18542	3424	12	cold	cold	JJ
18542	3424	13	water	water	NN
18542	3424	14	,	,	,
18542	3424	15	wipe	wipe	VB
18542	3424	16	it	-PRON-	PRP
18542	3424	17	dry	dry	RB
18542	3424	18	,	,	,
18542	3424	19	rub	rub	VB
18542	3424	20	with	with	IN
18542	3424	21	butter	butter	NN
18542	3424	22	,	,	,
18542	3424	23	and	and	CC
18542	3424	24	broil	broil	NNP
18542	3424	25	.	.	.
18542	3425	1	Garnish	garnish	VB
18542	3425	2	with	with	IN
18542	3425	3	lemon	lemon	NN
18542	3425	4	and	and	CC
18542	3425	5	parsley	parsley	NN
18542	3425	6	.	.	.
18542	3426	1	BROILED	broiled	NN
18542	3426	2	SHAD	shad	NN
18542	3426	3	ROE	ROE	NNP
18542	3426	4	WITH	with	IN
18542	3426	5	BACON	BACON	NNP
18542	3426	6	Marinate	Marinate	NNP
18542	3426	7	the	the	DT
18542	3426	8	roe	roe	NN
18542	3426	9	in	in	IN
18542	3426	10	seasoned	seasoned	JJ
18542	3426	11	oil	oil	NN
18542	3426	12	,	,	,
18542	3426	13	broil	broil	NNP
18542	3426	14	carefully	carefully	RB
18542	3426	15	,	,	,
18542	3426	16	surround	surround	VB
18542	3426	17	with	with	IN
18542	3426	18	slices	slice	NNS
18542	3426	19	of	of	IN
18542	3426	20	broiled	broil	VBN
18542	3426	21	bacon	bacon	NN
18542	3426	22	,	,	,
18542	3426	23	and	and	CC
18542	3426	24	serve	serve	VB
18542	3426	25	with	with	IN
18542	3426	26	Maître	Maître	NNP
18542	3426	27	d'Hôtel	d'Hôtel	NNP
18542	3426	28	Sauce	Sauce	NNP
18542	3426	29	.	.	.
18542	3427	1	FRIED	FRIED	NNP
18542	3427	2	SHAD	SHAD	NNP
18542	3427	3	ROE	ROE	NNP
18542	3427	4	--	--	:
18542	3427	5	I	-PRON-	PRP
18542	3427	6	Sauté	sauté	VBP
18542	3427	7	in	in	IN
18542	3427	8	hot	hot	JJ
18542	3427	9	lard	lard	NN
18542	3427	10	,	,	,
18542	3427	11	turning	turn	VBG
18542	3427	12	carefully	carefully	RB
18542	3427	13	.	.	.
18542	3428	1	Garnish	garnish	VB
18542	3428	2	with	with	IN
18542	3428	3	lemon	lemon	NN
18542	3428	4	and	and	CC
18542	3428	5	parsley	parsley	NN
18542	3428	6	.	.	.
18542	3429	1	[	[	-LRB-
18542	3429	2	Page	page	NN
18542	3429	3	339	339	CD
18542	3429	4	]	]	-RRB-
18542	3429	5	FRIED	FRIED	NNP
18542	3429	6	SHAD	SHAD	NNP
18542	3429	7	ROE	ROE	NNP
18542	3429	8	--	--	:
18542	3429	9	II	II	NNP
18542	3429	10	Season	season	NN
18542	3429	11	the	the	DT
18542	3429	12	roes	roe	NNS
18542	3429	13	with	with	IN
18542	3429	14	salt	salt	NN
18542	3429	15	and	and	CC
18542	3429	16	pepper	pepper	NN
18542	3429	17	,	,	,
18542	3429	18	dredge	dredge	NN
18542	3429	19	with	with	IN
18542	3429	20	flour	flour	NN
18542	3429	21	,	,	,
18542	3429	22	dip	dip	NN
18542	3429	23	in	in	IN
18542	3429	24	beaten	beat	VBN
18542	3429	25	egg	egg	NN
18542	3429	26	,	,	,
18542	3429	27	then	then	RB
18542	3429	28	in	in	IN
18542	3429	29	crumbs	crumb	NNS
18542	3429	30	,	,	,
18542	3429	31	and	and	CC
18542	3429	32	fry	fry	VB
18542	3429	33	in	in	IN
18542	3429	34	fat	fat	NN
18542	3429	35	to	to	TO
18542	3429	36	cover	cover	VB
18542	3429	37	.	.	.
18542	3430	1	Drain	drain	VB
18542	3430	2	,	,	,
18542	3430	3	and	and	CC
18542	3430	4	serve	serve	VB
18542	3430	5	with	with	IN
18542	3430	6	Tomato	Tomato	NNP
18542	3430	7	Sauce	Sauce	NNP
18542	3430	8	.	.	.
18542	3431	1	FRIED	FRIED	NNP
18542	3431	2	SHAD	SHAD	NNP
18542	3431	3	ROE	ROE	NNP
18542	3431	4	--	--	:
18542	3431	5	III	III	NNP
18542	3431	6	Parboil	Parboil	NNP
18542	3431	7	the	the	DT
18542	3431	8	roe	roe	NN
18542	3431	9	in	in	IN
18542	3431	10	salted	salt	VBN
18542	3431	11	water	water	NN
18542	3431	12	,	,	,
18542	3431	13	drain	drain	NN
18542	3431	14	,	,	,
18542	3431	15	plunge	plunge	VBP
18542	3431	16	into	into	IN
18542	3431	17	cold	cold	JJ
18542	3431	18	water	water	NN
18542	3431	19	,	,	,
18542	3431	20	and	and	CC
18542	3431	21	let	let	VB
18542	3431	22	stand	stand	VB
18542	3431	23	for	for	IN
18542	3431	24	ten	ten	CD
18542	3431	25	minutes	minute	NNS
18542	3431	26	.	.	.
18542	3432	1	Drain	drain	NN
18542	3432	2	,	,	,
18542	3432	3	wipe	wipe	NN
18542	3432	4	dry	dry	JJ
18542	3432	5	,	,	,
18542	3432	6	cut	cut	VBN
18542	3432	7	in	in	IN
18542	3432	8	half	half	JJ
18542	3432	9	-	-	HYPH
18542	3432	10	inch	inch	NN
18542	3432	11	slices	slice	NNS
18542	3432	12	,	,	,
18542	3432	13	dip	dip	NN
18542	3432	14	in	in	IN
18542	3432	15	seasoned	season	VBN
18542	3432	16	lemon	lemon	NN
18542	3432	17	-	-	HYPH
18542	3432	18	juice	juice	NN
18542	3432	19	,	,	,
18542	3432	20	then	then	RB
18542	3432	21	in	in	IN
18542	3432	22	beaten	beat	VBN
18542	3432	23	egg	egg	NN
18542	3432	24	,	,	,
18542	3432	25	then	then	RB
18542	3432	26	in	in	IN
18542	3432	27	crumbs	crumb	NNS
18542	3432	28	,	,	,
18542	3432	29	and	and	CC
18542	3432	30	fry	fry	VB
18542	3432	31	in	in	IN
18542	3432	32	fat	fat	NN
18542	3432	33	to	to	TO
18542	3432	34	cover	cover	VB
18542	3432	35	.	.	.
18542	3433	1	FRIED	FRIED	NNP
18542	3433	2	SHAD	SHAD	NNP
18542	3433	3	ROE	ROE	NNP
18542	3433	4	--	--	:
18542	3433	5	IV	IV	NNP
18542	3433	6	Parboil	Parboil	NNP
18542	3433	7	the	the	DT
18542	3433	8	roe	roe	NN
18542	3433	9	,	,	,
18542	3433	10	drain	drain	VBP
18542	3433	11	,	,	,
18542	3433	12	and	and	CC
18542	3433	13	cool	cool	JJ
18542	3433	14	.	.	.
18542	3434	1	Dredge	dredge	NN
18542	3434	2	with	with	IN
18542	3434	3	seasoned	season	VBN
18542	3434	4	flour	flour	NN
18542	3434	5	and	and	CC
18542	3434	6	sauté	sauté	NN
18542	3434	7	in	in	IN
18542	3434	8	butter	butter	NN
18542	3434	9	.	.	.
18542	3435	1	FRIED	FRIED	NNP
18542	3435	2	SHAD	SHAD	NNP
18542	3435	3	ROE	ROE	NNP
18542	3435	4	--	--	:
18542	3435	5	V	V	NNP
18542	3435	6	Parboil	Parboil	NNP
18542	3435	7	the	the	DT
18542	3435	8	roe	roe	NN
18542	3435	9	for	for	IN
18542	3435	10	ten	ten	CD
18542	3435	11	minutes	minute	NNS
18542	3435	12	in	in	IN
18542	3435	13	salted	salt	VBN
18542	3435	14	and	and	CC
18542	3435	15	acidulated	acidulated	JJ
18542	3435	16	water	water	NN
18542	3435	17	.	.	.
18542	3436	1	Drain	drain	NN
18542	3436	2	,	,	,
18542	3436	3	plunge	plunge	VB
18542	3436	4	into	into	IN
18542	3436	5	cold	cold	JJ
18542	3436	6	water	water	NN
18542	3436	7	,	,	,
18542	3436	8	and	and	CC
18542	3436	9	cool	cool	JJ
18542	3436	10	.	.	.
18542	3437	1	Drain	drain	NN
18542	3437	2	,	,	,
18542	3437	3	dip	dip	NN
18542	3437	4	in	in	IN
18542	3437	5	beaten	beat	VBN
18542	3437	6	egg	egg	NN
18542	3437	7	,	,	,
18542	3437	8	then	then	RB
18542	3437	9	in	in	IN
18542	3437	10	seasoned	seasoned	JJ
18542	3437	11	crumbs	crumb	NNS
18542	3437	12	,	,	,
18542	3437	13	and	and	CC
18542	3437	14	fry	fry	NNP
18542	3437	15	brown	brown	NNP
18542	3437	16	in	in	IN
18542	3437	17	deep	deep	JJ
18542	3437	18	fat	fat	NN
18542	3437	19	.	.	.
18542	3438	1	Serve	serve	VB
18542	3438	2	with	with	IN
18542	3438	3	any	any	DT
18542	3438	4	preferred	preferred	JJ
18542	3438	5	sauce	sauce	NN
18542	3438	6	.	.	.
18542	3439	1	FRIED	FRIED	NNP
18542	3439	2	SHAD	SHAD	NNP
18542	3439	3	ROE	ROE	NNP
18542	3439	4	--	--	:
18542	3439	5	VI	VI	NNP
18542	3439	6	Season	Season	NNP
18542	3439	7	the	the	DT
18542	3439	8	roe	roe	NN
18542	3439	9	,	,	,
18542	3439	10	dip	dip	VB
18542	3439	11	it	-PRON-	PRP
18542	3439	12	in	in	IN
18542	3439	13	corn	corn	NN
18542	3439	14	-	-	HYPH
18542	3439	15	meal	meal	NN
18542	3439	16	and	and	CC
18542	3439	17	sauté	sauté	NN
18542	3439	18	in	in	IN
18542	3439	19	butter	butter	NN
18542	3439	20	or	or	CC
18542	3439	21	lard	lard	NN
18542	3439	22	.	.	.
18542	3440	1	Or	or	CC
18542	3440	2	,	,	,
18542	3440	3	parboil	parboil	NN
18542	3440	4	,	,	,
18542	3440	5	cool	cool	JJ
18542	3440	6	,	,	,
18542	3440	7	season	season	NN
18542	3440	8	,	,	,
18542	3440	9	dip	dip	NN
18542	3440	10	in	in	IN
18542	3440	11	beaten	beat	VBN
18542	3440	12	egg	egg	NN
18542	3440	13	,	,	,
18542	3440	14	then	then	RB
18542	3440	15	in	in	IN
18542	3440	16	cracker	cracker	NN
18542	3440	17	crumbs	crumb	NNS
18542	3440	18	and	and	CC
18542	3440	19	sauté	sauté	NN
18542	3440	20	in	in	IN
18542	3440	21	butter	butter	NN
18542	3440	22	or	or	CC
18542	3440	23	lard	lard	NN
18542	3440	24	.	.	.
18542	3441	1	[	[	-LRB-
18542	3441	2	Page	page	NN
18542	3441	3	340	340	CD
18542	3441	4	]	]	-RRB-
18542	3441	5	FRIED	FRIED	NNP
18542	3441	6	SHAD	SHAD	NNP
18542	3441	7	ROE	ROE	NNP
18542	3441	8	--	--	:
18542	3441	9	VII	VII	NNP
18542	3441	10	Parboil	Parboil	NNP
18542	3441	11	the	the	DT
18542	3441	12	shad	shad	NN
18542	3441	13	roes	roe	NNS
18542	3441	14	in	in	IN
18542	3441	15	salted	salted	JJ
18542	3441	16	water	water	NN
18542	3441	17	to	to	TO
18542	3441	18	which	which	WDT
18542	3441	19	a	a	DT
18542	3441	20	slice	slice	NN
18542	3441	21	of	of	IN
18542	3441	22	lemon	lemon	NN
18542	3441	23	and	and	CC
18542	3441	24	a	a	DT
18542	3441	25	sprig	sprig	NN
18542	3441	26	of	of	IN
18542	3441	27	parsley	parsley	NNP
18542	3441	28	have	have	VBP
18542	3441	29	been	be	VBN
18542	3441	30	added	add	VBN
18542	3441	31	.	.	.
18542	3442	1	Cool	cool	VB
18542	3442	2	in	in	IN
18542	3442	3	the	the	DT
18542	3442	4	liquid	liquid	NN
18542	3442	5	,	,	,
18542	3442	6	drain	drain	VB
18542	3442	7	,	,	,
18542	3442	8	wipe	wipe	NN
18542	3442	9	dry	dry	JJ
18542	3442	10	,	,	,
18542	3442	11	dip	dip	NN
18542	3442	12	in	in	IN
18542	3442	13	beaten	beat	VBN
18542	3442	14	egg	egg	NN
18542	3442	15	,	,	,
18542	3442	16	then	then	RB
18542	3442	17	in	in	IN
18542	3442	18	cracker	cracker	NN
18542	3442	19	crumbs	crumb	VBZ
18542	3442	20	,	,	,
18542	3442	21	and	and	CC
18542	3442	22	fry	fry	NNP
18542	3442	23	brown	brown	NNP
18542	3442	24	in	in	IN
18542	3442	25	butter	butter	NN
18542	3442	26	.	.	.
18542	3443	1	Take	take	VB
18542	3443	2	up	up	RP
18542	3443	3	,	,	,
18542	3443	4	strain	strain	VB
18542	3443	5	the	the	DT
18542	3443	6	cooking	cook	VBG
18542	3443	7	liquid	liquid	NN
18542	3443	8	into	into	IN
18542	3443	9	the	the	DT
18542	3443	10	frying	frying	JJ
18542	3443	11	-	-	HYPH
18542	3443	12	pan	pan	NN
18542	3443	13	,	,	,
18542	3443	14	add	add	VB
18542	3443	15	a	a	DT
18542	3443	16	teaspoonful	teaspoonful	JJ
18542	3443	17	each	each	DT
18542	3443	18	of	of	IN
18542	3443	19	Worcestershire	Worcestershire	NNP
18542	3443	20	and	and	CC
18542	3443	21	catsup	catsup	NNP
18542	3443	22	,	,	,
18542	3443	23	and	and	CC
18542	3443	24	bring	bring	VB
18542	3443	25	to	to	IN
18542	3443	26	the	the	DT
18542	3443	27	boil	boil	NN
18542	3443	28	.	.	.
18542	3444	1	Thicken	Thicken	VBN
18542	3444	2	with	with	IN
18542	3444	3	a	a	DT
18542	3444	4	tablespoonful	tablespoonful	NN
18542	3444	5	of	of	IN
18542	3444	6	flour	flour	NN
18542	3444	7	browned	brown	VBN
18542	3444	8	in	in	IN
18542	3444	9	butter	butter	NN
18542	3444	10	and	and	CC
18542	3444	11	made	make	VBD
18542	3444	12	smooth	smooth	JJ
18542	3444	13	with	with	IN
18542	3444	14	a	a	DT
18542	3444	15	little	little	JJ
18542	3444	16	Sherry	Sherry	NNP
18542	3444	17	or	or	CC
18542	3444	18	Madeira	Madeira	NNP
18542	3444	19	.	.	.
18542	3445	1	Bring	bring	VB
18542	3445	2	to	to	IN
18542	3445	3	the	the	DT
18542	3445	4	boil	boil	NN
18542	3445	5	,	,	,
18542	3445	6	pour	pour	VBP
18542	3445	7	over	over	IN
18542	3445	8	the	the	DT
18542	3445	9	roes	roe	NNS
18542	3445	10	and	and	CC
18542	3445	11	serve	serve	VB
18542	3445	12	.	.	.
18542	3446	1	SHAD	SHAD	NNP
18542	3446	2	ROE	ROE	NNP
18542	3446	3	SAUTÉ	SAUTÉ	NNPS
18542	3446	4	Plunge	plunge	NN
18542	3446	5	a	a	DT
18542	3446	6	large	large	JJ
18542	3446	7	shad	shad	NN
18542	3446	8	roe	roe	NN
18542	3446	9	into	into	IN
18542	3446	10	boiling	boiling	NN
18542	3446	11	water	water	NN
18542	3446	12	,	,	,
18542	3446	13	then	then	RB
18542	3446	14	into	into	IN
18542	3446	15	cold	cold	JJ
18542	3446	16	water	water	NN
18542	3446	17	,	,	,
18542	3446	18	drain	drain	VB
18542	3446	19	,	,	,
18542	3446	20	and	and	CC
18542	3446	21	sauté	sauté	NN
18542	3446	22	until	until	IN
18542	3446	23	brown	brown	NNP
18542	3446	24	in	in	IN
18542	3446	25	butter	butter	NN
18542	3446	26	.	.	.
18542	3447	1	Add	add	VB
18542	3447	2	a	a	DT
18542	3447	3	tablespoonful	tablespoonful	NN
18542	3447	4	of	of	IN
18542	3447	5	butter	butter	NN
18542	3447	6	to	to	IN
18542	3447	7	a	a	DT
18542	3447	8	cupful	cupful	NN
18542	3447	9	of	of	IN
18542	3447	10	cream	cream	NN
18542	3447	11	,	,	,
18542	3447	12	bring	bring	VB
18542	3447	13	to	to	IN
18542	3447	14	the	the	DT
18542	3447	15	boil	boil	NN
18542	3447	16	,	,	,
18542	3447	17	season	season	NN
18542	3447	18	with	with	IN
18542	3447	19	salt	salt	NN
18542	3447	20	and	and	CC
18542	3447	21	pepper	pepper	NN
18542	3447	22	,	,	,
18542	3447	23	pour	pour	VBP
18542	3447	24	over	over	IN
18542	3447	25	the	the	DT
18542	3447	26	fish	fish	NN
18542	3447	27	and	and	CC
18542	3447	28	serve	serve	VB
18542	3447	29	.	.	.
18542	3448	1	BAKED	BAKED	NNP
18542	3448	2	SHAD	shad	JJ
18542	3448	3	ROE	ROE	NNP
18542	3448	4	--	--	:
18542	3448	5	I	-PRON-	PRP
18542	3448	6	Butter	butter	VBP
18542	3448	7	a	a	DT
18542	3448	8	baking	baking	NN
18542	3448	9	-	-	HYPH
18542	3448	10	dish	dish	NN
18542	3448	11	and	and	CC
18542	3448	12	sprinkle	sprinkle	VB
18542	3448	13	thickly	thickly	RB
18542	3448	14	with	with	IN
18542	3448	15	chopped	chopped	JJ
18542	3448	16	onion	onion	NN
18542	3448	17	,	,	,
18542	3448	18	parsley	parsley	NN
18542	3448	19	,	,	,
18542	3448	20	and	and	CC
18542	3448	21	mushrooms	mushroom	NNS
18542	3448	22	.	.	.
18542	3449	1	Lay	lay	VB
18542	3449	2	the	the	DT
18542	3449	3	roes	roe	NNS
18542	3449	4	upon	upon	IN
18542	3449	5	it	-PRON-	PRP
18542	3449	6	,	,	,
18542	3449	7	sprinkle	sprinkle	VB
18542	3449	8	with	with	IN
18542	3449	9	more	more	JJR
18542	3449	10	onion	onion	NN
18542	3449	11	,	,	,
18542	3449	12	parsley	parsley	NN
18542	3449	13	,	,	,
18542	3449	14	and	and	CC
18542	3449	15	mushrooms	mushroom	NNS
18542	3449	16	,	,	,
18542	3449	17	season	season	NN
18542	3449	18	with	with	IN
18542	3449	19	salt	salt	NN
18542	3449	20	and	and	CC
18542	3449	21	pepper	pepper	NN
18542	3449	22	and	and	CC
18542	3449	23	dot	dot	NN
18542	3449	24	with	with	IN
18542	3449	25	butter	butter	NN
18542	3449	26	.	.	.
18542	3450	1	Add	add	VB
18542	3450	2	half	half	PDT
18542	3450	3	a	a	DT
18542	3450	4	cupful	cupful	NN
18542	3450	5	of	of	IN
18542	3450	6	white	white	JJ
18542	3450	7	wine	wine	NN
18542	3450	8	and	and	CC
18542	3450	9	one	one	CD
18542	3450	10	cupful	cupful	NN
18542	3450	11	of	of	IN
18542	3450	12	white	white	JJ
18542	3450	13	stock	stock	NN
18542	3450	14	.	.	.
18542	3451	1	[	[	-LRB-
18542	3451	2	Page	page	NN
18542	3451	3	341	341	CD
18542	3451	4	]	]	-RRB-
18542	3451	5	Bake	Bake	NNP
18542	3451	6	carefully	carefully	RB
18542	3451	7	,	,	,
18542	3451	8	basting	baste	VBG
18542	3451	9	as	as	IN
18542	3451	10	required	require	VBN
18542	3451	11	.	.	.
18542	3452	1	Drain	drain	NN
18542	3452	2	,	,	,
18542	3452	3	thicken	thicken	VB
18542	3452	4	the	the	DT
18542	3452	5	gravy	gravy	NN
18542	3452	6	with	with	IN
18542	3452	7	flour	flour	NN
18542	3452	8	cooked	cook	VBN
18542	3452	9	in	in	IN
18542	3452	10	butter	butter	NN
18542	3452	11	,	,	,
18542	3452	12	pour	pour	VBP
18542	3452	13	over	over	IN
18542	3452	14	the	the	DT
18542	3452	15	roes	roe	NNS
18542	3452	16	,	,	,
18542	3452	17	sprinkle	sprinkle	VB
18542	3452	18	with	with	IN
18542	3452	19	crumbs	crumb	NNS
18542	3452	20	,	,	,
18542	3452	21	dot	dot	NN
18542	3452	22	with	with	IN
18542	3452	23	butter	butter	NN
18542	3452	24	,	,	,
18542	3452	25	and	and	CC
18542	3452	26	brown	brown	NNP
18542	3452	27	in	in	IN
18542	3452	28	the	the	DT
18542	3452	29	oven	oven	NN
18542	3452	30	.	.	.
18542	3453	1	Squeeze	squeeze	JJ
18542	3453	2	lemon	lemon	NN
18542	3453	3	-	-	HYPH
18542	3453	4	juice	juice	NN
18542	3453	5	over	over	RB
18542	3453	6	and	and	CC
18542	3453	7	serve	serve	VB
18542	3453	8	.	.	.
18542	3454	1	BAKED	BAKED	NNP
18542	3454	2	SHAD	shad	JJ
18542	3454	3	ROE	ROE	NNP
18542	3454	4	--	--	:
18542	3454	5	II	II	NNP
18542	3454	6	Boil	Boil	NNP
18542	3454	7	the	the	DT
18542	3454	8	shad	shad	NN
18542	3454	9	roe	roe	NN
18542	3454	10	slowly	slowly	RB
18542	3454	11	until	until	IN
18542	3454	12	done	do	VBN
18542	3454	13	.	.	.
18542	3455	1	Drain	drain	VB
18542	3455	2	and	and	CC
18542	3455	3	put	put	VBD
18542	3455	4	into	into	IN
18542	3455	5	a	a	DT
18542	3455	6	buttered	butter	VBN
18542	3455	7	baking	baking	NN
18542	3455	8	-	-	HYPH
18542	3455	9	dish	dish	NN
18542	3455	10	.	.	.
18542	3456	1	Season	season	NN
18542	3456	2	with	with	IN
18542	3456	3	salt	salt	NN
18542	3456	4	and	and	CC
18542	3456	5	pepper	pepper	NN
18542	3456	6	,	,	,
18542	3456	7	spread	spread	VBN
18542	3456	8	with	with	IN
18542	3456	9	butter	butter	NN
18542	3456	10	,	,	,
18542	3456	11	and	and	CC
18542	3456	12	dredge	dredge	NN
18542	3456	13	thickly	thickly	RB
18542	3456	14	with	with	IN
18542	3456	15	flour	flour	NN
18542	3456	16	.	.	.
18542	3457	1	Bake	bake	VB
18542	3457	2	in	in	IN
18542	3457	3	a	a	DT
18542	3457	4	moderate	moderate	JJ
18542	3457	5	oven	oven	NN
18542	3457	6	,	,	,
18542	3457	7	basting	baste	VBG
18542	3457	8	frequently	frequently	RB
18542	3457	9	with	with	IN
18542	3457	10	melted	melted	JJ
18542	3457	11	butter	butter	NN
18542	3457	12	and	and	CC
18542	3457	13	hot	hot	JJ
18542	3457	14	water	water	NN
18542	3457	15	.	.	.
18542	3458	1	BAKED	BAKED	NNP
18542	3458	2	SHAD	shad	JJ
18542	3458	3	ROE	ROE	NNP
18542	3458	4	--	--	:
18542	3458	5	III	III	NNP
18542	3458	6	Cover	Cover	NNP
18542	3458	7	the	the	DT
18542	3458	8	roe	roe	NN
18542	3458	9	from	from	IN
18542	3458	10	a	a	DT
18542	3458	11	large	large	JJ
18542	3458	12	shad	shad	NN
18542	3458	13	with	with	IN
18542	3458	14	boiling	boil	VBG
18542	3458	15	water	water	NN
18542	3458	16	and	and	CC
18542	3458	17	drain	drain	NN
18542	3458	18	.	.	.
18542	3459	1	Put	put	VB
18542	3459	2	into	into	IN
18542	3459	3	a	a	DT
18542	3459	4	buttered	butter	VBN
18542	3459	5	baking	baking	NN
18542	3459	6	-	-	HYPH
18542	3459	7	pan	pan	NN
18542	3459	8	with	with	IN
18542	3459	9	two	two	CD
18542	3459	10	tablespoonfuls	tablespoonful	NNS
18542	3459	11	of	of	IN
18542	3459	12	butter	butter	NN
18542	3459	13	,	,	,
18542	3459	14	one	one	CD
18542	3459	15	cupful	cupful	NN
18542	3459	16	of	of	IN
18542	3459	17	stock	stock	NN
18542	3459	18	and	and	CC
18542	3459	19	salt	salt	NN
18542	3459	20	and	and	CC
18542	3459	21	paprika	paprika	NNP
18542	3459	22	to	to	TO
18542	3459	23	season	season	VB
18542	3459	24	.	.	.
18542	3460	1	Bake	bake	VB
18542	3460	2	slowly	slowly	RB
18542	3460	3	until	until	IN
18542	3460	4	done	do	VBN
18542	3460	5	,	,	,
18542	3460	6	strain	strain	VB
18542	3460	7	the	the	DT
18542	3460	8	liquid	liquid	NN
18542	3460	9	and	and	CC
18542	3460	10	thicken	thicken	NN
18542	3460	11	with	with	IN
18542	3460	12	the	the	DT
18542	3460	13	yolks	yolk	NNS
18542	3460	14	of	of	IN
18542	3460	15	three	three	CD
18542	3460	16	eggs	egg	NNS
18542	3460	17	beaten	beat	VBN
18542	3460	18	with	with	IN
18542	3460	19	one	one	CD
18542	3460	20	cupful	cupful	NN
18542	3460	21	of	of	IN
18542	3460	22	cream	cream	NN
18542	3460	23	.	.	.
18542	3461	1	Pour	pour	VB
18542	3461	2	over	over	IN
18542	3461	3	the	the	DT
18542	3461	4	sauce	sauce	NN
18542	3461	5	,	,	,
18542	3461	6	and	and	CC
18542	3461	7	serve	serve	VB
18542	3461	8	with	with	IN
18542	3461	9	thin	thin	JJ
18542	3461	10	slices	slice	NNS
18542	3461	11	of	of	IN
18542	3461	12	broiled	broil	VBN
18542	3461	13	bacon	bacon	NN
18542	3461	14	.	.	.
18542	3462	1	BAKED	BAKED	NNP
18542	3462	2	SHAD	shad	JJ
18542	3462	3	ROE	ROE	NNP
18542	3462	4	--	--	:
18542	3462	5	IV	IV	NNP
18542	3462	6	Lay	Lay	NNP
18542	3462	7	the	the	DT
18542	3462	8	roe	roe	NN
18542	3462	9	in	in	IN
18542	3462	10	a	a	DT
18542	3462	11	buttered	butter	VBN
18542	3462	12	baking	baking	NN
18542	3462	13	-	-	HYPH
18542	3462	14	pan	pan	NNP
18542	3462	15	,	,	,
18542	3462	16	season	season	NN
18542	3462	17	,	,	,
18542	3462	18	add	add	VB
18542	3462	19	a	a	DT
18542	3462	20	little	little	JJ
18542	3462	21	milk	milk	NN
18542	3462	22	,	,	,
18542	3462	23	and	and	CC
18542	3462	24	bake	bake	VB
18542	3462	25	about	about	RB
18542	3462	26	fifteen	fifteen	CD
18542	3462	27	minutes	minute	NNS
18542	3462	28	,	,	,
18542	3462	29	basting	baste	VBG
18542	3462	30	often	often	RB
18542	3462	31	.	.	.
18542	3463	1	Take	take	VB
18542	3463	2	up	up	RP
18542	3463	3	,	,	,
18542	3463	4	sprinkle	sprinkle	VB
18542	3463	5	[	[	-LRB-
18542	3463	6	Page	page	NN
18542	3463	7	342	342	CD
18542	3463	8	]	]	-RRB-
18542	3463	9	with	with	IN
18542	3463	10	lemon	lemon	NN
18542	3463	11	-	-	HYPH
18542	3463	12	juice	juice	NN
18542	3463	13	,	,	,
18542	3463	14	salt	salt	NN
18542	3463	15	,	,	,
18542	3463	16	cayenne	cayenne	NN
18542	3463	17	,	,	,
18542	3463	18	and	and	CC
18542	3463	19	minced	mince	VBD
18542	3463	20	parsley	parsley	NN
18542	3463	21	,	,	,
18542	3463	22	and	and	CC
18542	3463	23	pour	pour	VB
18542	3463	24	over	over	IN
18542	3463	25	a	a	DT
18542	3463	26	Cream	Cream	NNP
18542	3463	27	Sauce	Sauce	NNP
18542	3463	28	,	,	,
18542	3463	29	to	to	TO
18542	3463	30	which	which	WDT
18542	3463	31	the	the	DT
18542	3463	32	yolks	yolk	NNS
18542	3463	33	of	of	IN
18542	3463	34	two	two	CD
18542	3463	35	well	well	RB
18542	3463	36	-	-	HYPH
18542	3463	37	beaten	beat	VBN
18542	3463	38	eggs	egg	NNS
18542	3463	39	have	have	VBP
18542	3463	40	been	be	VBN
18542	3463	41	added	add	VBN
18542	3463	42	.	.	.
18542	3464	1	BAKED	BAKED	NNP
18542	3464	2	SHAD	shad	JJ
18542	3464	3	ROE	ROE	NNP
18542	3464	4	--	--	:
18542	3464	5	V	V	NNP
18542	3464	6	Butter	Butter	NNP
18542	3464	7	a	a	DT
18542	3464	8	baking	baking	NN
18542	3464	9	-	-	HYPH
18542	3464	10	dish	dish	NN
18542	3464	11	,	,	,
18542	3464	12	put	put	VBN
18542	3464	13	in	in	IN
18542	3464	14	two	two	CD
18542	3464	15	shad	shad	NN
18542	3464	16	roes	roe	NNS
18542	3464	17	,	,	,
18542	3464	18	season	season	NN
18542	3464	19	with	with	IN
18542	3464	20	salt	salt	NN
18542	3464	21	and	and	CC
18542	3464	22	pepper	pepper	NN
18542	3464	23	,	,	,
18542	3464	24	and	and	CC
18542	3464	25	add	add	VB
18542	3464	26	half	half	PDT
18542	3464	27	a	a	DT
18542	3464	28	cupful	cupful	NN
18542	3464	29	of	of	IN
18542	3464	30	white	white	JJ
18542	3464	31	wine	wine	NN
18542	3464	32	.	.	.
18542	3465	1	Bake	bake	VB
18542	3465	2	carefully	carefully	RB
18542	3465	3	,	,	,
18542	3465	4	basting	baste	VBG
18542	3465	5	as	as	IN
18542	3465	6	required	require	VBN
18542	3465	7	.	.	.
18542	3466	1	Chop	chop	VB
18542	3466	2	an	an	DT
18542	3466	3	onion	onion	NN
18542	3466	4	,	,	,
18542	3466	5	two	two	CD
18542	3466	6	sprigs	sprig	NNS
18542	3466	7	of	of	IN
18542	3466	8	parsley	parsley	NN
18542	3466	9	,	,	,
18542	3466	10	and	and	CC
18542	3466	11	ten	ten	CD
18542	3466	12	mushrooms	mushroom	NNS
18542	3466	13	.	.	.
18542	3467	1	Fry	fry	NN
18542	3467	2	in	in	IN
18542	3467	3	butter	butter	NN
18542	3467	4	,	,	,
18542	3467	5	add	add	VB
18542	3467	6	the	the	DT
18542	3467	7	liquid	liquid	NN
18542	3467	8	drained	drain	VBN
18542	3467	9	from	from	IN
18542	3467	10	the	the	DT
18542	3467	11	fish	fish	NN
18542	3467	12	,	,	,
18542	3467	13	and	and	CC
18542	3467	14	thicken	thicken	VBN
18542	3467	15	with	with	IN
18542	3467	16	a	a	DT
18542	3467	17	little	little	JJ
18542	3467	18	flour	flour	NN
18542	3467	19	rubbed	rub	VBN
18542	3467	20	smooth	smooth	JJ
18542	3467	21	in	in	IN
18542	3467	22	cold	cold	JJ
18542	3467	23	water	water	NN
18542	3467	24	.	.	.
18542	3468	1	Spread	spread	VB
18542	3468	2	the	the	DT
18542	3468	3	paste	paste	NN
18542	3468	4	upon	upon	IN
18542	3468	5	the	the	DT
18542	3468	6	roe	roe	NN
18542	3468	7	,	,	,
18542	3468	8	cover	cover	VBP
18542	3468	9	with	with	IN
18542	3468	10	large	large	JJ
18542	3468	11	fresh	fresh	JJ
18542	3468	12	mushrooms	mushroom	NNS
18542	3468	13	,	,	,
18542	3468	14	sprinkle	sprinkle	VBP
18542	3468	15	with	with	IN
18542	3468	16	crumbs	crumb	NNS
18542	3468	17	,	,	,
18542	3468	18	dot	dot	NN
18542	3468	19	with	with	IN
18542	3468	20	butter	butter	NN
18542	3468	21	,	,	,
18542	3468	22	and	and	CC
18542	3468	23	brown	brown	NNP
18542	3468	24	in	in	IN
18542	3468	25	the	the	DT
18542	3468	26	oven	oven	NN
18542	3468	27	.	.	.
18542	3469	1	Serve	serve	VB
18542	3469	2	immediately	immediately	RB
18542	3469	3	in	in	IN
18542	3469	4	the	the	DT
18542	3469	5	same	same	JJ
18542	3469	6	dish	dish	NN
18542	3469	7	.	.	.
18542	3470	1	BAKED	BAKED	NNP
18542	3470	2	SHAD	shad	JJ
18542	3470	3	ROE	ROE	NNP
18542	3470	4	--	--	:
18542	3470	5	VI	VI	NNP
18542	3470	6	Butter	Butter	NNP
18542	3470	7	an	an	DT
18542	3470	8	earthen	earthen	JJ
18542	3470	9	dish	dish	NN
18542	3470	10	and	and	CC
18542	3470	11	sprinkle	sprinkle	VB
18542	3470	12	with	with	IN
18542	3470	13	chopped	chopped	JJ
18542	3470	14	onion	onion	NN
18542	3470	15	,	,	,
18542	3470	16	parsley	parsley	NN
18542	3470	17	,	,	,
18542	3470	18	mushrooms	mushroom	NNS
18542	3470	19	,	,	,
18542	3470	20	and	and	CC
18542	3470	21	bread	bread	NN
18542	3470	22	-	-	HYPH
18542	3470	23	crumbs	crumb	NNS
18542	3470	24	.	.	.
18542	3471	1	Lay	Lay	NNP
18542	3471	2	two	two	CD
18542	3471	3	skinned	skinned	JJ
18542	3471	4	shad	shad	NN
18542	3471	5	roes	roe	VBZ
18542	3471	6	upon	upon	IN
18542	3471	7	it	-PRON-	PRP
18542	3471	8	,	,	,
18542	3471	9	cover	cover	VBP
18542	3471	10	with	with	IN
18542	3471	11	crumbs	crumb	NNS
18542	3471	12	,	,	,
18542	3471	13	mushrooms	mushroom	NNS
18542	3471	14	,	,	,
18542	3471	15	minced	mince	VBN
18542	3471	16	onion	onion	NN
18542	3471	17	,	,	,
18542	3471	18	and	and	CC
18542	3471	19	parsley	parsley	NN
18542	3471	20	,	,	,
18542	3471	21	and	and	CC
18542	3471	22	pour	pour	VB
18542	3471	23	over	over	IN
18542	3471	24	one	one	CD
18542	3471	25	cupful	cupful	NN
18542	3471	26	of	of	IN
18542	3471	27	white	white	JJ
18542	3471	28	stock	stock	NN
18542	3471	29	mixed	mix	VBN
18542	3471	30	with	with	IN
18542	3471	31	a	a	DT
18542	3471	32	tablespoonful	tablespoonful	NN
18542	3471	33	of	of	IN
18542	3471	34	Sherry	Sherry	NNP
18542	3471	35	.	.	.
18542	3472	1	Bake	bake	VB
18542	3472	2	for	for	IN
18542	3472	3	half	half	PDT
18542	3472	4	an	an	DT
18542	3472	5	hour	hour	NN
18542	3472	6	,	,	,
18542	3472	7	drain	drain	VB
18542	3472	8	off	off	IN
18542	3472	9	the	the	DT
18542	3472	10	sauce	sauce	NN
18542	3472	11	,	,	,
18542	3472	12	strain	strain	VB
18542	3472	13	it	-PRON-	PRP
18542	3472	14	and	and	CC
18542	3472	15	thicken	thicken	VBN
18542	3472	16	with	with	IN
18542	3472	17	flour	flour	NN
18542	3472	18	and	and	CC
18542	3472	19	butter	butter	NN
18542	3472	20	,	,	,
18542	3472	21	cooked	cook	VBN
18542	3472	22	together	together	RB
18542	3472	23	.	.	.
18542	3473	1	Pour	pour	VB
18542	3473	2	over	over	IN
18542	3473	3	the	the	DT
18542	3473	4	fish	fish	NN
18542	3473	5	,	,	,
18542	3473	6	cover	cover	NN
18542	3473	7	[	[	-LRB-
18542	3473	8	Page	page	NN
18542	3473	9	343	343	CD
18542	3473	10	]	]	-RRB-
18542	3473	11	with	with	IN
18542	3473	12	crumbs	crumb	NNS
18542	3473	13	,	,	,
18542	3473	14	dot	dot	VBP
18542	3473	15	with	with	IN
18542	3473	16	butter	butter	NN
18542	3473	17	,	,	,
18542	3473	18	sprinkle	sprinkle	VB
18542	3473	19	with	with	IN
18542	3473	20	lemon	lemon	NN
18542	3473	21	-	-	HYPH
18542	3473	22	juice	juice	NN
18542	3473	23	,	,	,
18542	3473	24	and	and	CC
18542	3473	25	brown	brown	NNP
18542	3473	26	in	in	IN
18542	3473	27	the	the	DT
18542	3473	28	oven	oven	NN
18542	3473	29	.	.	.
18542	3474	1	SHAD	shad	JJ
18542	3474	2	ROE	roe	RB
18542	3474	3	BAKED	baked	VBP
18542	3474	4	WITH	with	IN
18542	3474	5	BACON	BACON	NNS
18542	3474	6	Cover	cover	VBP
18542	3474	7	the	the	DT
18542	3474	8	bottom	bottom	NN
18542	3474	9	of	of	IN
18542	3474	10	a	a	DT
18542	3474	11	baking	baking	NN
18542	3474	12	-	-	HYPH
18542	3474	13	pan	pan	NN
18542	3474	14	with	with	IN
18542	3474	15	thin	thin	JJ
18542	3474	16	slices	slice	NNS
18542	3474	17	of	of	IN
18542	3474	18	bacon	bacon	NN
18542	3474	19	,	,	,
18542	3474	20	lay	lie	VBD
18542	3474	21	the	the	DT
18542	3474	22	shad	shad	NN
18542	3474	23	roes	roe	NNS
18542	3474	24	upon	upon	IN
18542	3474	25	it	-PRON-	PRP
18542	3474	26	,	,	,
18542	3474	27	cover	cover	VBP
18542	3474	28	with	with	IN
18542	3474	29	bacon	bacon	NN
18542	3474	30	,	,	,
18542	3474	31	and	and	CC
18542	3474	32	bake	bake	VB
18542	3474	33	in	in	RP
18542	3474	34	a	a	DT
18542	3474	35	very	very	RB
18542	3474	36	hot	hot	JJ
18542	3474	37	oven	oven	NN
18542	3474	38	.	.	.
18542	3475	1	Squeeze	squeeze	JJ
18542	3475	2	lemon	lemon	NN
18542	3475	3	-	-	HYPH
18542	3475	4	juice	juice	NN
18542	3475	5	over	over	RB
18542	3475	6	and	and	CC
18542	3475	7	serve	serve	VB
18542	3475	8	with	with	IN
18542	3475	9	bacon	bacon	NN
18542	3475	10	as	as	IN
18542	3475	11	a	a	DT
18542	3475	12	garnish	garnish	NN
18542	3475	13	.	.	.
18542	3476	1	SHAD	SHAD	NNP
18542	3476	2	ROE	ROE	NNP
18542	3476	3	BAKED	baked	VBP
18542	3476	4	IN	in	IN
18542	3476	5	TOMATO	tomato	NN
18542	3476	6	SAUCE	SAUCE	VBN
18542	3476	7	Boil	Boil	NNP
18542	3476	8	the	the	DT
18542	3476	9	roe	roe	NN
18542	3476	10	,	,	,
18542	3476	11	drain	drain	VBP
18542	3476	12	,	,	,
18542	3476	13	cool	cool	UH
18542	3476	14	,	,	,
18542	3476	15	and	and	CC
18542	3476	16	skin	skin	NN
18542	3476	17	.	.	.
18542	3477	1	Cook	cook	VB
18542	3477	2	together	together	RB
18542	3477	3	for	for	IN
18542	3477	4	ten	ten	CD
18542	3477	5	minutes	minute	NNS
18542	3477	6	one	one	CD
18542	3477	7	cupful	cupful	NN
18542	3477	8	of	of	IN
18542	3477	9	canned	canned	JJ
18542	3477	10	tomatoes	tomato	NNS
18542	3477	11	,	,	,
18542	3477	12	one	one	CD
18542	3477	13	cupful	cupful	NN
18542	3477	14	of	of	IN
18542	3477	15	stock	stock	NN
18542	3477	16	or	or	CC
18542	3477	17	water	water	NN
18542	3477	18	,	,	,
18542	3477	19	a	a	DT
18542	3477	20	slice	slice	NN
18542	3477	21	of	of	IN
18542	3477	22	onion	onion	NN
18542	3477	23	,	,	,
18542	3477	24	and	and	CC
18542	3477	25	salt	salt	NN
18542	3477	26	and	and	CC
18542	3477	27	pepper	pepper	NN
18542	3477	28	to	to	IN
18542	3477	29	season	season	NN
18542	3477	30	.	.	.
18542	3478	1	Cook	cook	VB
18542	3478	2	together	together	RB
18542	3478	3	two	two	CD
18542	3478	4	tablespoonfuls	tablespoonful	NNS
18542	3478	5	of	of	IN
18542	3478	6	butter	butter	NN
18542	3478	7	and	and	CC
18542	3478	8	one	one	CD
18542	3478	9	of	of	IN
18542	3478	10	flour	flour	NN
18542	3478	11	,	,	,
18542	3478	12	add	add	VB
18542	3478	13	the	the	DT
18542	3478	14	tomato	tomato	NN
18542	3478	15	,	,	,
18542	3478	16	and	and	CC
18542	3478	17	cook	cook	VB
18542	3478	18	until	until	IN
18542	3478	19	thick	thick	JJ
18542	3478	20	,	,	,
18542	3478	21	stirring	stir	VBG
18542	3478	22	constantly	constantly	RB
18542	3478	23	.	.	.
18542	3479	1	Rub	rub	VB
18542	3479	2	the	the	DT
18542	3479	3	sauce	sauce	NN
18542	3479	4	through	through	IN
18542	3479	5	a	a	DT
18542	3479	6	strainer	strainer	NN
18542	3479	7	.	.	.
18542	3480	1	Put	put	VB
18542	3480	2	the	the	DT
18542	3480	3	roe	roe	NN
18542	3480	4	on	on	IN
18542	3480	5	a	a	DT
18542	3480	6	buttered	butter	VBN
18542	3480	7	baking	baking	NN
18542	3480	8	-	-	HYPH
18542	3480	9	dish	dish	NN
18542	3480	10	,	,	,
18542	3480	11	season	season	NN
18542	3480	12	with	with	IN
18542	3480	13	salt	salt	NN
18542	3480	14	and	and	CC
18542	3480	15	pepper	pepper	NN
18542	3480	16	,	,	,
18542	3480	17	cover	cover	VB
18542	3480	18	with	with	IN
18542	3480	19	the	the	DT
18542	3480	20	sauce	sauce	NN
18542	3480	21	and	and	CC
18542	3480	22	bake	bake	NN
18542	3480	23	.	.	.
18542	3481	1	Serve	serve	VB
18542	3481	2	in	in	IN
18542	3481	3	the	the	DT
18542	3481	4	dish	dish	NN
18542	3481	5	in	in	IN
18542	3481	6	which	which	WDT
18542	3481	7	it	-PRON-	PRP
18542	3481	8	was	be	VBD
18542	3481	9	baked	bake	VBN
18542	3481	10	.	.	.
18542	3482	1	SHAD	shad	JJ
18542	3482	2	ROE	roe	RB
18542	3482	3	BAKED	baked	VBP
18542	3482	4	WITH	with	IN
18542	3482	5	CREAM	cream	NN
18542	3482	6	SAUCE	SAUCE	VBN
18542	3482	7	Brown	Brown	NNP
18542	3482	8	two	two	CD
18542	3482	9	tablespoonfuls	tablespoonful	NNS
18542	3482	10	of	of	IN
18542	3482	11	flour	flour	NN
18542	3482	12	in	in	IN
18542	3482	13	butter	butter	NN
18542	3482	14	,	,	,
18542	3482	15	add	add	VB
18542	3482	16	two	two	CD
18542	3482	17	cupfuls	cupful	NNS
18542	3482	18	of	of	IN
18542	3482	19	milk	milk	NN
18542	3482	20	,	,	,
18542	3482	21	and	and	CC
18542	3482	22	cook	cook	VB
18542	3482	23	until	until	IN
18542	3482	24	thick	thick	JJ
18542	3482	25	,	,	,
18542	3482	26	stirring	stir	VBG
18542	3482	27	constantly	constantly	RB
18542	3482	28	.	.	.
18542	3483	1	Season	season	NN
18542	3483	2	with	with	IN
18542	3483	3	salt	salt	NN
18542	3483	4	[	[	-LRB-
18542	3483	5	Page	page	NN
18542	3483	6	344	344	CD
18542	3483	7	]	]	-RRB-
18542	3483	8	and	and	CC
18542	3483	9	pepper	pepper	NN
18542	3483	10	and	and	CC
18542	3483	11	continue	continue	VB
18542	3483	12	according	accord	VBG
18542	3483	13	to	to	IN
18542	3483	14	directions	direction	NNS
18542	3483	15	given	give	VBN
18542	3483	16	for	for	IN
18542	3483	17	Shad	Shad	NNP
18542	3483	18	Roe	Roe	NNP
18542	3483	19	Baked	Baked	NNP
18542	3483	20	in	in	IN
18542	3483	21	Tomato	Tomato	NNP
18542	3483	22	Sauce	Sauce	NNP
18542	3483	23	.	.	.
18542	3484	1	ESCALLOPED	ESCALLOPED	NNP
18542	3484	2	SHAD	SHAD	NNP
18542	3484	3	ROE	ROE	NNP
18542	3484	4	--	--	:
18542	3484	5	I	-PRON-	PRP
18542	3484	6	Boil	boil	VBP
18542	3484	7	the	the	DT
18542	3484	8	roes	roe	NNS
18542	3484	9	in	in	IN
18542	3484	10	salted	salted	JJ
18542	3484	11	and	and	CC
18542	3484	12	acidulated	acidulated	JJ
18542	3484	13	water	water	NN
18542	3484	14	,	,	,
18542	3484	15	drain	drain	VB
18542	3484	16	,	,	,
18542	3484	17	and	and	CC
18542	3484	18	flake	flake	VB
18542	3484	19	with	with	IN
18542	3484	20	a	a	DT
18542	3484	21	fork	fork	NN
18542	3484	22	.	.	.
18542	3485	1	Spread	spread	VB
18542	3485	2	a	a	DT
18542	3485	3	layer	layer	NN
18542	3485	4	of	of	IN
18542	3485	5	the	the	DT
18542	3485	6	roe	roe	NN
18542	3485	7	in	in	IN
18542	3485	8	a	a	DT
18542	3485	9	shallow	shallow	JJ
18542	3485	10	buttered	butter	VBN
18542	3485	11	baking	baking	NN
18542	3485	12	-	-	HYPH
18542	3485	13	dish	dish	NNP
18542	3485	14	,	,	,
18542	3485	15	sprinkle	sprinkle	VB
18542	3485	16	with	with	IN
18542	3485	17	chopped	chop	VBN
18542	3485	18	hard	hard	RB
18542	3485	19	-	-	HYPH
18542	3485	20	boiled	boil	VBN
18542	3485	21	eggs	egg	NNS
18542	3485	22	,	,	,
18542	3485	23	season	season	NN
18542	3485	24	with	with	IN
18542	3485	25	minced	mince	VBN
18542	3485	26	parsley	parsley	NNP
18542	3485	27	and	and	CC
18542	3485	28	lemon	lemon	NN
18542	3485	29	-	-	HYPH
18542	3485	30	juice	juice	NN
18542	3485	31	,	,	,
18542	3485	32	add	add	VB
18542	3485	33	a	a	DT
18542	3485	34	thin	thin	JJ
18542	3485	35	layer	layer	NN
18542	3485	36	of	of	IN
18542	3485	37	Cream	Cream	NNP
18542	3485	38	Sauce	Sauce	NNP
18542	3485	39	and	and	CC
18542	3485	40	repeat	repeat	VB
18542	3485	41	.	.	.
18542	3486	1	Cover	cover	VB
18542	3486	2	with	with	IN
18542	3486	3	buttered	buttered	NN
18542	3486	4	crumbs	crumb	NNS
18542	3486	5	and	and	CC
18542	3486	6	bake	bake	VB
18542	3486	7	brown	brown	NNP
18542	3486	8	.	.	.
18542	3487	1	ESCALLOPED	ESCALLOPED	NNP
18542	3487	2	SHAD	SHAD	NNP
18542	3487	3	ROE	ROE	NNP
18542	3487	4	--	--	:
18542	3487	5	II	II	NNP
18542	3487	6	Prepare	Prepare	NNP
18542	3487	7	according	accord	VBG
18542	3487	8	to	to	IN
18542	3487	9	directions	direction	NNS
18542	3487	10	given	give	VBN
18542	3487	11	above	above	RB
18542	3487	12	,	,	,
18542	3487	13	sprinkling	sprinkle	VBG
18542	3487	14	crumbs	crumb	NNS
18542	3487	15	on	on	IN
18542	3487	16	each	each	DT
18542	3487	17	layer	layer	NN
18542	3487	18	of	of	IN
18542	3487	19	Cream	Cream	NNP
18542	3487	20	Sauce	Sauce	NNP
18542	3487	21	,	,	,
18542	3487	22	and	and	CC
18542	3487	23	adding	add	VBG
18542	3487	24	grated	grate	VBN
18542	3487	25	cheese	cheese	NN
18542	3487	26	to	to	IN
18542	3487	27	the	the	DT
18542	3487	28	crumbs	crumb	NNS
18542	3487	29	on	on	IN
18542	3487	30	top	top	NN
18542	3487	31	.	.	.
18542	3488	1	ESCALLOPED	ESCALLOPED	NNP
18542	3488	2	SHAD	SHAD	NNP
18542	3488	3	ROE	ROE	NNP
18542	3488	4	--	--	:
18542	3488	5	III	III	NNP
18542	3488	6	Boil	Boil	NNP
18542	3488	7	the	the	DT
18542	3488	8	roes	roe	NNS
18542	3488	9	in	in	IN
18542	3488	10	salted	salted	JJ
18542	3488	11	and	and	CC
18542	3488	12	acidulated	acidulated	JJ
18542	3488	13	water	water	NN
18542	3488	14	,	,	,
18542	3488	15	plunge	plunge	VB
18542	3488	16	into	into	IN
18542	3488	17	cold	cold	JJ
18542	3488	18	water	water	NN
18542	3488	19	,	,	,
18542	3488	20	cool	cool	UH
18542	3488	21	,	,	,
18542	3488	22	drain	drain	VBP
18542	3488	23	,	,	,
18542	3488	24	wipe	wipe	NN
18542	3488	25	dry	dry	JJ
18542	3488	26	,	,	,
18542	3488	27	and	and	CC
18542	3488	28	mash	mash	NN
18542	3488	29	.	.	.
18542	3489	1	Add	add	VB
18542	3489	2	the	the	DT
18542	3489	3	chopped	chopped	JJ
18542	3489	4	yolks	yolk	NNS
18542	3489	5	of	of	IN
18542	3489	6	three	three	CD
18542	3489	7	hard	hard	RB
18542	3489	8	-	-	HYPH
18542	3489	9	boiled	boil	VBN
18542	3489	10	eggs	egg	NNS
18542	3489	11	to	to	IN
18542	3489	12	a	a	DT
18542	3489	13	cupful	cupful	NN
18542	3489	14	of	of	IN
18542	3489	15	well	well	RB
18542	3489	16	seasoned	season	VBN
18542	3489	17	Drawn	Drawn	NNP
18542	3489	18	-	-	HYPH
18542	3489	19	Butter	Butter	NNP
18542	3489	20	Sauce	Sauce	NNP
18542	3489	21	.	.	.
18542	3490	1	Mix	mix	VB
18542	3490	2	the	the	DT
18542	3490	3	sauce	sauce	NN
18542	3490	4	with	with	IN
18542	3490	5	the	the	DT
18542	3490	6	roes	roe	NNS
18542	3490	7	.	.	.
18542	3491	1	Butter	butter	VB
18542	3491	2	a	a	DT
18542	3491	3	baking	baking	NN
18542	3491	4	-	-	HYPH
18542	3491	5	dish	dish	NN
18542	3491	6	,	,	,
18542	3491	7	sprinkle	sprinkle	VB
18542	3491	8	with	with	IN
18542	3491	9	seasoned	seasoned	JJ
18542	3491	10	crumbs	crumb	NNS
18542	3491	11	,	,	,
18542	3491	12	add	add	VB
18542	3491	13	the	the	DT
18542	3491	14	roe	roe	NN
18542	3491	15	mixture	mixture	NN
18542	3491	16	,	,	,
18542	3491	17	cover	cover	VBP
18542	3491	18	with	with	IN
18542	3491	19	crumbs	crumb	NNS
18542	3491	20	,	,	,
18542	3491	21	dot	dot	VBP
18542	3491	22	with	with	IN
18542	3491	23	butter	butter	NN
18542	3491	24	,	,	,
18542	3491	25	and	and	CC
18542	3491	26	brown	brown	NNP
18542	3491	27	in	in	IN
18542	3491	28	the	the	DT
18542	3491	29	oven	oven	NN
18542	3491	30	.	.	.
18542	3492	1	[	[	-LRB-
18542	3492	2	Page	page	NN
18542	3492	3	345	345	CD
18542	3492	4	]	]	-RRB-
18542	3492	5	ESCALLOPED	escalloped	NN
18542	3492	6	SHAD	shad	NN
18542	3492	7	ROE	ROE	NNP
18542	3492	8	--	--	:
18542	3492	9	IV	IV	NNP
18542	3492	10	Parboil	Parboil	NNP
18542	3492	11	in	in	IN
18542	3492	12	salted	salt	VBN
18542	3492	13	water	water	NN
18542	3492	14	the	the	DT
18542	3492	15	roes	roe	NNS
18542	3492	16	of	of	IN
18542	3492	17	two	two	CD
18542	3492	18	shad	shad	NN
18542	3492	19	,	,	,
18542	3492	20	drain	drain	VBP
18542	3492	21	,	,	,
18542	3492	22	plunge	plunge	VBP
18542	3492	23	into	into	IN
18542	3492	24	ice	ice	NN
18542	3492	25	-	-	HYPH
18542	3492	26	water	water	NN
18542	3492	27	for	for	IN
18542	3492	28	ten	ten	CD
18542	3492	29	minutes	minute	NNS
18542	3492	30	,	,	,
18542	3492	31	drain	drain	VBP
18542	3492	32	,	,	,
18542	3492	33	wipe	wipe	NN
18542	3492	34	dry	dry	JJ
18542	3492	35	,	,	,
18542	3492	36	and	and	CC
18542	3492	37	flake	flake	VB
18542	3492	38	with	with	IN
18542	3492	39	a	a	DT
18542	3492	40	fork	fork	NN
18542	3492	41	.	.	.
18542	3493	1	Add	add	VB
18542	3493	2	the	the	DT
18542	3493	3	yolks	yolk	NNS
18542	3493	4	of	of	IN
18542	3493	5	three	three	CD
18542	3493	6	hard	hard	RB
18542	3493	7	-	-	HYPH
18542	3493	8	boiled	boil	VBN
18542	3493	9	eggs	egg	NNS
18542	3493	10	rubbed	rub	VBD
18542	3493	11	smooth	smooth	JJ
18542	3493	12	with	with	IN
18542	3493	13	a	a	DT
18542	3493	14	teaspoonful	teaspoonful	NN
18542	3493	15	of	of	IN
18542	3493	16	anchovy	anchovy	JJ
18542	3493	17	paste	paste	NN
18542	3493	18	and	and	CC
18542	3493	19	the	the	DT
18542	3493	20	juice	juice	NN
18542	3493	21	of	of	IN
18542	3493	22	half	half	PDT
18542	3493	23	a	a	DT
18542	3493	24	lemon	lemon	NN
18542	3493	25	.	.	.
18542	3494	1	Add	add	VB
18542	3494	2	also	also	RB
18542	3494	3	one	one	CD
18542	3494	4	cupful	cupful	NN
18542	3494	5	of	of	IN
18542	3494	6	bread	bread	NN
18542	3494	7	-	-	HYPH
18542	3494	8	crumbs	crumb	NNS
18542	3494	9	,	,	,
18542	3494	10	salt	salt	NN
18542	3494	11	,	,	,
18542	3494	12	cayenne	cayenne	NN
18542	3494	13	,	,	,
18542	3494	14	and	and	CC
18542	3494	15	minced	mince	VBD
18542	3494	16	parsley	parsley	NNP
18542	3494	17	to	to	TO
18542	3494	18	season	season	NN
18542	3494	19	,	,	,
18542	3494	20	and	and	CC
18542	3494	21	one	one	CD
18542	3494	22	cupful	cupful	NN
18542	3494	23	of	of	IN
18542	3494	24	Drawn	Drawn	NNP
18542	3494	25	-	-	HYPH
18542	3494	26	Butter	Butter	NNP
18542	3494	27	Sauce	Sauce	NNP
18542	3494	28	.	.	.
18542	3495	1	Butter	butter	VB
18542	3495	2	a	a	DT
18542	3495	3	baking	baking	NN
18542	3495	4	-	-	HYPH
18542	3495	5	pan	pan	NN
18542	3495	6	,	,	,
18542	3495	7	sprinkle	sprinkle	VB
18542	3495	8	with	with	IN
18542	3495	9	crumbs	crumb	NNS
18542	3495	10	,	,	,
18542	3495	11	fill	fill	VB
18542	3495	12	with	with	IN
18542	3495	13	the	the	DT
18542	3495	14	mixture	mixture	NN
18542	3495	15	,	,	,
18542	3495	16	cover	cover	VB
18542	3495	17	with	with	IN
18542	3495	18	crumbs	crumb	NNS
18542	3495	19	,	,	,
18542	3495	20	dot	dot	VBP
18542	3495	21	with	with	IN
18542	3495	22	butter	butter	NN
18542	3495	23	,	,	,
18542	3495	24	and	and	CC
18542	3495	25	brown	brown	NNP
18542	3495	26	in	in	IN
18542	3495	27	the	the	DT
18542	3495	28	oven	oven	NN
18542	3495	29	.	.	.
18542	3496	1	SHAD	SHAD	NNP
18542	3496	2	ROE	ROE	NNP
18542	3496	3	CROQUETTES	croquette	NNS
18542	3496	4	--	--	:
18542	3496	5	I	-PRON-	PRP
18542	3496	6	Boil	boil	VBP
18542	3496	7	the	the	DT
18542	3496	8	roe	roe	NN
18542	3496	9	for	for	IN
18542	3496	10	fifteen	fifteen	CD
18542	3496	11	minutes	minute	NNS
18542	3496	12	in	in	IN
18542	3496	13	salted	salted	JJ
18542	3496	14	water	water	NN
18542	3496	15	,	,	,
18542	3496	16	drain	drain	VBP
18542	3496	17	,	,	,
18542	3496	18	and	and	CC
18542	3496	19	mash	mash	NN
18542	3496	20	.	.	.
18542	3497	1	Cook	cook	VB
18542	3497	2	together	together	RB
18542	3497	3	two	two	CD
18542	3497	4	tablespoonfuls	tablespoonful	NNS
18542	3497	5	each	each	DT
18542	3497	6	of	of	IN
18542	3497	7	butter	butter	NN
18542	3497	8	and	and	CC
18542	3497	9	corn	corn	NN
18542	3497	10	-	-	HYPH
18542	3497	11	starch	starch	NN
18542	3497	12	,	,	,
18542	3497	13	add	add	VB
18542	3497	14	two	two	CD
18542	3497	15	cupfuls	cupful	NNS
18542	3497	16	of	of	IN
18542	3497	17	hot	hot	JJ
18542	3497	18	cream	cream	NN
18542	3497	19	,	,	,
18542	3497	20	and	and	CC
18542	3497	21	cook	cook	VB
18542	3497	22	until	until	IN
18542	3497	23	thick	thick	JJ
18542	3497	24	,	,	,
18542	3497	25	stirring	stir	VBG
18542	3497	26	constantly	constantly	RB
18542	3497	27	.	.	.
18542	3498	1	Take	take	VB
18542	3498	2	from	from	IN
18542	3498	3	the	the	DT
18542	3498	4	fire	fire	NN
18542	3498	5	,	,	,
18542	3498	6	add	add	VB
18542	3498	7	the	the	DT
18542	3498	8	mashed	mash	VBN
18542	3498	9	roe	roe	NN
18542	3498	10	,	,	,
18542	3498	11	and	and	CC
18542	3498	12	salt	salt	NN
18542	3498	13	,	,	,
18542	3498	14	cayenne	cayenne	NNP
18542	3498	15	,	,	,
18542	3498	16	grated	grate	VBD
18542	3498	17	nutmeg	nutmeg	NNP
18542	3498	18	,	,	,
18542	3498	19	and	and	CC
18542	3498	20	lemon	lemon	NN
18542	3498	21	-	-	HYPH
18542	3498	22	juice	juice	NN
18542	3498	23	to	to	TO
18542	3498	24	season	season	VB
18542	3498	25	.	.	.
18542	3499	1	Cool	cool	UH
18542	3499	2	,	,	,
18542	3499	3	shape	shape	NN
18542	3499	4	into	into	IN
18542	3499	5	croquettes	croquette	NNS
18542	3499	6	,	,	,
18542	3499	7	dip	dip	NN
18542	3499	8	in	in	IN
18542	3499	9	egg	egg	NN
18542	3499	10	and	and	CC
18542	3499	11	crumbs	crumb	VBZ
18542	3499	12	,	,	,
18542	3499	13	and	and	CC
18542	3499	14	fry	fry	VB
18542	3499	15	in	in	IN
18542	3499	16	deep	deep	JJ
18542	3499	17	fat	fat	NN
18542	3499	18	.	.	.
18542	3500	1	Serve	serve	VB
18542	3500	2	with	with	IN
18542	3500	3	any	any	DT
18542	3500	4	preferred	preferred	JJ
18542	3500	5	sauce	sauce	NN
18542	3500	6	.	.	.
18542	3501	1	SHAD	SHAD	NNP
18542	3501	2	ROE	ROE	NNP
18542	3501	3	CROQUETTES	croquette	NNS
18542	3501	4	--	--	:
18542	3501	5	II	II	NNP
18542	3501	6	Simmer	Simmer	NNP
18542	3501	7	shad	shad	NN
18542	3501	8	roes	roe	NNS
18542	3501	9	in	in	IN
18542	3501	10	salted	salt	VBN
18542	3501	11	boiling	boil	VBG
18542	3501	12	water	water	NN
18542	3501	13	for	for	IN
18542	3501	14	[	[	-LRB-
18542	3501	15	Page	page	NN
18542	3501	16	346	346	CD
18542	3501	17	]	]	-RRB-
18542	3501	18	fifteen	fifteen	CD
18542	3501	19	minutes	minute	NNS
18542	3501	20	,	,	,
18542	3501	21	drain	drain	VBP
18542	3501	22	,	,	,
18542	3501	23	and	and	CC
18542	3501	24	plunge	plunge	VB
18542	3501	25	into	into	IN
18542	3501	26	cold	cold	JJ
18542	3501	27	water	water	NN
18542	3501	28	.	.	.
18542	3502	1	When	when	WRB
18542	3502	2	cold	cold	JJ
18542	3502	3	,	,	,
18542	3502	4	drain	drain	VBP
18542	3502	5	,	,	,
18542	3502	6	dry	dry	RB
18542	3502	7	,	,	,
18542	3502	8	cut	cut	VBN
18542	3502	9	into	into	IN
18542	3502	10	slices	slice	NNS
18542	3502	11	two	two	CD
18542	3502	12	inches	inch	NNS
18542	3502	13	thick	thick	JJ
18542	3502	14	,	,	,
18542	3502	15	season	season	NN
18542	3502	16	with	with	IN
18542	3502	17	salt	salt	NN
18542	3502	18	,	,	,
18542	3502	19	pepper	pepper	NN
18542	3502	20	,	,	,
18542	3502	21	and	and	CC
18542	3502	22	lemon	lemon	NN
18542	3502	23	-	-	HYPH
18542	3502	24	juice	juice	NN
18542	3502	25	,	,	,
18542	3502	26	dip	dip	NN
18542	3502	27	in	in	IN
18542	3502	28	egg	egg	NN
18542	3502	29	,	,	,
18542	3502	30	roll	roll	VB
18542	3502	31	in	in	IN
18542	3502	32	crumbs	crumb	NNS
18542	3502	33	,	,	,
18542	3502	34	fry	fry	VB
18542	3502	35	in	in	IN
18542	3502	36	deep	deep	JJ
18542	3502	37	fat	fat	NN
18542	3502	38	,	,	,
18542	3502	39	and	and	CC
18542	3502	40	serve	serve	VB
18542	3502	41	with	with	IN
18542	3502	42	Tartar	Tartar	NNP
18542	3502	43	Sauce	Sauce	NNP
18542	3502	44	.	.	.
18542	3503	1	SHAD	SHAD	NNP
18542	3503	2	ROE	ROE	NNP
18542	3503	3	CROQUETTES	croquette	NNS
18542	3503	4	--	--	:
18542	3503	5	III	III	NNP
18542	3503	6	Boil	Boil	NNP
18542	3503	7	the	the	DT
18542	3503	8	roe	roe	NN
18542	3503	9	,	,	,
18542	3503	10	cool	cool	JJ
18542	3503	11	,	,	,
18542	3503	12	skin	skin	NN
18542	3503	13	,	,	,
18542	3503	14	and	and	CC
18542	3503	15	mash	mash	NN
18542	3503	16	fine	fine	NN
18542	3503	17	.	.	.
18542	3504	1	Cook	cook	VB
18542	3504	2	together	together	RB
18542	3504	3	one	one	CD
18542	3504	4	tablespoonful	tablespoonful	NN
18542	3504	5	of	of	IN
18542	3504	6	butter	butter	NN
18542	3504	7	and	and	CC
18542	3504	8	two	two	CD
18542	3504	9	of	of	IN
18542	3504	10	flour	flour	NN
18542	3504	11	,	,	,
18542	3504	12	and	and	CC
18542	3504	13	add	add	VB
18542	3504	14	one	one	CD
18542	3504	15	-	-	HYPH
18542	3504	16	half	half	NN
18542	3504	17	cupful	cupful	NN
18542	3504	18	of	of	IN
18542	3504	19	cream	cream	NN
18542	3504	20	and	and	CC
18542	3504	21	one	one	CD
18542	3504	22	-	-	HYPH
18542	3504	23	half	half	NN
18542	3504	24	cupful	cupful	NN
18542	3504	25	of	of	IN
18542	3504	26	stock	stock	NN
18542	3504	27	.	.	.
18542	3505	1	Cook	cook	VB
18542	3505	2	until	until	IN
18542	3505	3	thick	thick	JJ
18542	3505	4	,	,	,
18542	3505	5	stirring	stir	VBG
18542	3505	6	constantly	constantly	RB
18542	3505	7	.	.	.
18542	3506	1	Take	take	VB
18542	3506	2	from	from	IN
18542	3506	3	the	the	DT
18542	3506	4	fire	fire	NN
18542	3506	5	,	,	,
18542	3506	6	add	add	VB
18542	3506	7	the	the	DT
18542	3506	8	yolks	yolk	NNS
18542	3506	9	of	of	IN
18542	3506	10	two	two	CD
18542	3506	11	well	well	RB
18542	3506	12	-	-	HYPH
18542	3506	13	beaten	beat	VBN
18542	3506	14	eggs	egg	NNS
18542	3506	15	,	,	,
18542	3506	16	and	and	CC
18542	3506	17	the	the	DT
18542	3506	18	mashed	mash	VBN
18542	3506	19	roe	roe	NN
18542	3506	20	,	,	,
18542	3506	21	and	and	CC
18542	3506	22	cool	cool	JJ
18542	3506	23	.	.	.
18542	3507	1	Season	season	NN
18542	3507	2	with	with	IN
18542	3507	3	salt	salt	NN
18542	3507	4	,	,	,
18542	3507	5	pepper	pepper	NN
18542	3507	6	,	,	,
18542	3507	7	lemon	lemon	NN
18542	3507	8	-	-	HYPH
18542	3507	9	juice	juice	NN
18542	3507	10	,	,	,
18542	3507	11	and	and	CC
18542	3507	12	minced	mince	VBD
18542	3507	13	parsley	parsley	NNP
18542	3507	14	,	,	,
18542	3507	15	shape	shape	NN
18542	3507	16	into	into	IN
18542	3507	17	croquettes	croquette	NNS
18542	3507	18	,	,	,
18542	3507	19	dip	dip	NN
18542	3507	20	in	in	IN
18542	3507	21	egg	egg	NN
18542	3507	22	and	and	CC
18542	3507	23	crumbs	crumb	VBZ
18542	3507	24	,	,	,
18542	3507	25	and	and	CC
18542	3507	26	fry	fry	VB
18542	3507	27	in	in	IN
18542	3507	28	deep	deep	JJ
18542	3507	29	fat	fat	NN
18542	3507	30	.	.	.
18542	3508	1	Serve	serve	VB
18542	3508	2	with	with	IN
18542	3508	3	Hollandaise	Hollandaise	NNP
18542	3508	4	Sauce	Sauce	NNP
18542	3508	5	.	.	.
18542	3509	1	SHAD	SHAD	NNP
18542	3509	2	ROE	ROE	NNP
18542	3509	3	CROQUETTES	croquette	NNS
18542	3509	4	--	--	:
18542	3509	5	IV	IV	NNP
18542	3509	6	Parboil	Parboil	NNP
18542	3509	7	two	two	CD
18542	3509	8	shad	shad	NN
18542	3509	9	roes	roe	NNS
18542	3509	10	,	,	,
18542	3509	11	drain	drain	VBP
18542	3509	12	,	,	,
18542	3509	13	cool	cool	UH
18542	3509	14	,	,	,
18542	3509	15	skin	skin	NN
18542	3509	16	,	,	,
18542	3509	17	and	and	CC
18542	3509	18	mash	mash	NN
18542	3509	19	.	.	.
18542	3510	1	Cook	cook	VB
18542	3510	2	together	together	RB
18542	3510	3	one	one	CD
18542	3510	4	tablespoonful	tablespoonful	NN
18542	3510	5	of	of	IN
18542	3510	6	butter	butter	NN
18542	3510	7	and	and	CC
18542	3510	8	two	two	CD
18542	3510	9	of	of	IN
18542	3510	10	flour	flour	NN
18542	3510	11	,	,	,
18542	3510	12	add	add	VB
18542	3510	13	one	one	CD
18542	3510	14	cupful	cupful	NN
18542	3510	15	of	of	IN
18542	3510	16	boiling	boil	VBG
18542	3510	17	cream	cream	NN
18542	3510	18	or	or	CC
18542	3510	19	milk	milk	NN
18542	3510	20	,	,	,
18542	3510	21	and	and	CC
18542	3510	22	cook	cook	VB
18542	3510	23	until	until	IN
18542	3510	24	thick	thick	JJ
18542	3510	25	,	,	,
18542	3510	26	stirring	stir	VBG
18542	3510	27	constantly	constantly	RB
18542	3510	28	.	.	.
18542	3511	1	Take	take	VB
18542	3511	2	from	from	IN
18542	3511	3	the	the	DT
18542	3511	4	fire	fire	NN
18542	3511	5	,	,	,
18542	3511	6	add	add	VB
18542	3511	7	the	the	DT
18542	3511	8	beaten	beat	VBN
18542	3511	9	yolks	yolk	NNS
18542	3511	10	of	of	IN
18542	3511	11	two	two	CD
18542	3511	12	eggs	egg	NNS
18542	3511	13	,	,	,
18542	3511	14	and	and	CC
18542	3511	15	minced	mince	VBD
18542	3511	16	parsley	parsley	NNP
18542	3511	17	,	,	,
18542	3511	18	lemon	lemon	NN
18542	3511	19	-	-	HYPH
18542	3511	20	juice	juice	NN
18542	3511	21	,	,	,
18542	3511	22	grated	grate	VBD
18542	3511	23	nutmeg	nutmeg	NNP
18542	3511	24	,	,	,
18542	3511	25	salt	salt	NN
18542	3511	26	,	,	,
18542	3511	27	pepper	pepper	NN
18542	3511	28	,	,	,
18542	3511	29	and	and	CC
18542	3511	30	cayenne	cayenne	NN
18542	3511	31	to	to	TO
18542	3511	32	taste	taste	VB
18542	3511	33	.	.	.
18542	3512	1	Reheat	reheat	VB
18542	3512	2	,	,	,
18542	3512	3	stir	stir	VB
18542	3512	4	until	until	IN
18542	3512	5	thick	thick	JJ
18542	3512	6	,	,	,
18542	3512	7	add	add	VB
18542	3512	8	the	the	DT
18542	3512	9	mashed	mashed	JJ
18542	3512	10	shad	shad	NN
18542	3512	11	roe	roe	NN
18542	3512	12	,	,	,
18542	3512	13	mix	mix	VBP
18542	3512	14	thoroughly	thoroughly	RB
18542	3512	15	,	,	,
18542	3512	16	and	and	CC
18542	3512	17	cool	cool	JJ
18542	3512	18	.	.	.
18542	3513	1	Shape	shape	VB
18542	3513	2	into	into	IN
18542	3513	3	croquettes	croquette	NNS
18542	3513	4	,	,	,
18542	3513	5	dip	dip	NN
18542	3513	6	in	in	IN
18542	3513	7	egg	egg	NN
18542	3513	8	and	and	CC
18542	3513	9	crumbs	crumb	NNS
18542	3513	10	,	,	,
18542	3513	11	[	[	-LRB-
18542	3513	12	Page	page	NN
18542	3513	13	347	347	CD
18542	3513	14	]	]	-RRB-
18542	3513	15	fry	fry	NN
18542	3513	16	in	in	IN
18542	3513	17	deep	deep	JJ
18542	3513	18	fat	fat	NN
18542	3513	19	,	,	,
18542	3513	20	and	and	CC
18542	3513	21	serve	serve	VB
18542	3513	22	with	with	IN
18542	3513	23	Tartar	Tartar	NNP
18542	3513	24	Sauce	Sauce	NNP
18542	3513	25	.	.	.
18542	3514	1	SHAD	SHAD	NNP
18542	3514	2	ROE	ROE	NNP
18542	3514	3	CROQUETTES	croquette	NNS
18542	3514	4	--	--	:
18542	3514	5	V	V	NNP
18542	3514	6	Cook	Cook	NNP
18542	3514	7	the	the	DT
18542	3514	8	roe	roe	NN
18542	3514	9	in	in	IN
18542	3514	10	boiling	boil	VBG
18542	3514	11	salted	salt	VBN
18542	3514	12	and	and	CC
18542	3514	13	acidulated	acidulated	JJ
18542	3514	14	water	water	NN
18542	3514	15	for	for	IN
18542	3514	16	fifteen	fifteen	CD
18542	3514	17	minutes	minute	NNS
18542	3514	18	,	,	,
18542	3514	19	drain	drain	VBP
18542	3514	20	,	,	,
18542	3514	21	and	and	CC
18542	3514	22	mash	mash	NN
18542	3514	23	.	.	.
18542	3515	1	Beat	beat	VB
18542	3515	2	together	together	RB
18542	3515	3	one	one	CD
18542	3515	4	-	-	HYPH
18542	3515	5	fourth	fourth	NN
18542	3515	6	cupful	cupful	NN
18542	3515	7	each	each	DT
18542	3515	8	of	of	IN
18542	3515	9	corn	corn	NN
18542	3515	10	-	-	HYPH
18542	3515	11	starch	starch	NN
18542	3515	12	and	and	CC
18542	3515	13	butter	butter	NN
18542	3515	14	,	,	,
18542	3515	15	add	add	VB
18542	3515	16	one	one	CD
18542	3515	17	and	and	CC
18542	3515	18	one	one	CD
18542	3515	19	half	half	NN
18542	3515	20	cupfuls	cupful	NNS
18542	3515	21	of	of	IN
18542	3515	22	hot	hot	JJ
18542	3515	23	cream	cream	NN
18542	3515	24	,	,	,
18542	3515	25	and	and	CC
18542	3515	26	cook	cook	NN
18542	3515	27	for	for	IN
18542	3515	28	ten	ten	CD
18542	3515	29	minutes	minute	NNS
18542	3515	30	,	,	,
18542	3515	31	stirring	stir	VBG
18542	3515	32	constantly	constantly	RB
18542	3515	33	.	.	.
18542	3516	1	Take	take	VB
18542	3516	2	from	from	IN
18542	3516	3	the	the	DT
18542	3516	4	fire	fire	NN
18542	3516	5	,	,	,
18542	3516	6	add	add	VB
18542	3516	7	the	the	DT
18542	3516	8	juice	juice	NN
18542	3516	9	of	of	IN
18542	3516	10	half	half	PDT
18542	3516	11	a	a	DT
18542	3516	12	lemon	lemon	NN
18542	3516	13	,	,	,
18542	3516	14	a	a	DT
18542	3516	15	grating	grating	NN
18542	3516	16	of	of	IN
18542	3516	17	nutmeg	nutmeg	NNP
18542	3516	18	,	,	,
18542	3516	19	salt	salt	NN
18542	3516	20	and	and	CC
18542	3516	21	paprika	paprika	NNP
18542	3516	22	to	to	TO
18542	3516	23	season	season	NN
18542	3516	24	,	,	,
18542	3516	25	the	the	DT
18542	3516	26	mashed	mash	VBN
18542	3516	27	roe	roe	NN
18542	3516	28	,	,	,
18542	3516	29	and	and	CC
18542	3516	30	a	a	DT
18542	3516	31	few	few	JJ
18542	3516	32	chopped	chop	VBN
18542	3516	33	mushrooms	mushroom	NNS
18542	3516	34	fried	fry	VBN
18542	3516	35	.	.	.
18542	3517	1	Cool	cool	UH
18542	3517	2	,	,	,
18542	3517	3	shape	shape	NN
18542	3517	4	into	into	IN
18542	3517	5	croquettes	croquette	NNS
18542	3517	6	,	,	,
18542	3517	7	dip	dip	NN
18542	3517	8	in	in	IN
18542	3517	9	egg	egg	NN
18542	3517	10	and	and	CC
18542	3517	11	crumbs	crumb	VBZ
18542	3517	12	,	,	,
18542	3517	13	and	and	CC
18542	3517	14	fry	fry	VB
18542	3517	15	in	in	IN
18542	3517	16	deep	deep	JJ
18542	3517	17	fat	fat	NN
18542	3517	18	.	.	.
18542	3518	1	Serve	serve	VB
18542	3518	2	with	with	IN
18542	3518	3	any	any	DT
18542	3518	4	preferred	preferred	JJ
18542	3518	5	sauce	sauce	NN
18542	3518	6	.	.	.
18542	3519	1	SHAD	SHAD	NNP
18542	3519	2	ROE	ROE	NNP
18542	3519	3	CROQUETTES	croquette	NNS
18542	3519	4	--	--	:
18542	3519	5	VI	VI	NNP
18542	3519	6	Simmer	Simmer	NNP
18542	3519	7	two	two	CD
18542	3519	8	shad	shad	NN
18542	3519	9	roes	roe	NNS
18542	3519	10	in	in	IN
18542	3519	11	salted	salt	VBN
18542	3519	12	boiling	boil	VBG
18542	3519	13	water	water	NN
18542	3519	14	for	for	IN
18542	3519	15	fifteen	fifteen	CD
18542	3519	16	minutes	minute	NNS
18542	3519	17	.	.	.
18542	3520	1	Take	take	VB
18542	3520	2	from	from	IN
18542	3520	3	the	the	DT
18542	3520	4	fire	fire	NN
18542	3520	5	,	,	,
18542	3520	6	drain	drain	VB
18542	3520	7	,	,	,
18542	3520	8	skin	skin	NN
18542	3520	9	,	,	,
18542	3520	10	and	and	CC
18542	3520	11	mash	mash	NN
18542	3520	12	.	.	.
18542	3521	1	Cook	cook	VB
18542	3521	2	together	together	RB
18542	3521	3	one	one	CD
18542	3521	4	tablespoonful	tablespoonful	NN
18542	3521	5	of	of	IN
18542	3521	6	butter	butter	NN
18542	3521	7	and	and	CC
18542	3521	8	two	two	CD
18542	3521	9	of	of	IN
18542	3521	10	flour	flour	NN
18542	3521	11	,	,	,
18542	3521	12	add	add	VB
18542	3521	13	gradually	gradually	RB
18542	3521	14	one	one	CD
18542	3521	15	cupful	cupful	NN
18542	3521	16	of	of	IN
18542	3521	17	boiling	boil	VBG
18542	3521	18	cream	cream	NN
18542	3521	19	,	,	,
18542	3521	20	and	and	CC
18542	3521	21	cook	cook	VB
18542	3521	22	until	until	IN
18542	3521	23	thick	thick	JJ
18542	3521	24	,	,	,
18542	3521	25	stirring	stir	VBG
18542	3521	26	constantly	constantly	RB
18542	3521	27	.	.	.
18542	3522	1	Take	take	VB
18542	3522	2	from	from	IN
18542	3522	3	the	the	DT
18542	3522	4	fire	fire	NN
18542	3522	5	,	,	,
18542	3522	6	add	add	VB
18542	3522	7	the	the	DT
18542	3522	8	yolks	yolk	NNS
18542	3522	9	of	of	IN
18542	3522	10	two	two	CD
18542	3522	11	eggs	egg	NNS
18542	3522	12	,	,	,
18542	3522	13	the	the	DT
18542	3522	14	mashed	mashed	JJ
18542	3522	15	roe	roe	NNP
18542	3522	16	,	,	,
18542	3522	17	one	one	CD
18542	3522	18	tablespoonful	tablespoonful	JJ
18542	3522	19	each	each	DT
18542	3522	20	of	of	IN
18542	3522	21	lemon	lemon	NN
18542	3522	22	-	-	HYPH
18542	3522	23	juice	juice	NN
18542	3522	24	and	and	CC
18542	3522	25	minced	mince	VBD
18542	3522	26	parsley	parsley	NN
18542	3522	27	,	,	,
18542	3522	28	and	and	CC
18542	3522	29	salt	salt	NN
18542	3522	30	,	,	,
18542	3522	31	pepper	pepper	NN
18542	3522	32	,	,	,
18542	3522	33	cayenne	cayenne	NN
18542	3522	34	,	,	,
18542	3522	35	and	and	CC
18542	3522	36	grated	grate	VBD
18542	3522	37	nutmeg	nutmeg	NNP
18542	3522	38	to	to	IN
18542	3522	39	season	season	NN
18542	3522	40	.	.	.
18542	3523	1	Cool	cool	UH
18542	3523	2	,	,	,
18542	3523	3	shape	shape	VB
18542	3523	4	into	into	IN
18542	3523	5	[	[	-LRB-
18542	3523	6	Page	Page	NNP
18542	3523	7	348	348	CD
18542	3523	8	]	]	-RRB-
18542	3523	9	croquettes	croquette	NNS
18542	3523	10	,	,	,
18542	3523	11	dip	dip	NN
18542	3523	12	in	in	IN
18542	3523	13	egg	egg	NN
18542	3523	14	and	and	CC
18542	3523	15	crumbs	crumb	VBZ
18542	3523	16	,	,	,
18542	3523	17	and	and	CC
18542	3523	18	put	put	VBD
18542	3523	19	into	into	IN
18542	3523	20	the	the	DT
18542	3523	21	ice	ice	NN
18542	3523	22	-	-	HYPH
18542	3523	23	box	box	NN
18542	3523	24	for	for	IN
18542	3523	25	an	an	DT
18542	3523	26	hour	hour	NN
18542	3523	27	.	.	.
18542	3524	1	Fry	fry	NN
18542	3524	2	in	in	IN
18542	3524	3	deep	deep	JJ
18542	3524	4	fat	fat	NN
18542	3524	5	and	and	CC
18542	3524	6	serve	serve	VB
18542	3524	7	with	with	IN
18542	3524	8	Tartar	Tartar	NNP
18542	3524	9	Sauce	Sauce	NNP
18542	3524	10	.	.	.
18542	3525	1	SHAD	SHAD	NNP
18542	3525	2	ROE	ROE	NNP
18542	3525	3	CROQUETTES	croquette	NNS
18542	3525	4	--	--	:
18542	3525	5	VII	VII	NNP
18542	3525	6	Boil	Boil	NNP
18542	3525	7	the	the	DT
18542	3525	8	roe	roe	NN
18542	3525	9	of	of	IN
18542	3525	10	a	a	DT
18542	3525	11	large	large	JJ
18542	3525	12	shad	shad	NN
18542	3525	13	until	until	IN
18542	3525	14	done	do	VBN
18542	3525	15	,	,	,
18542	3525	16	drain	drain	VB
18542	3525	17	,	,	,
18542	3525	18	mash	mash	NN
18542	3525	19	,	,	,
18542	3525	20	and	and	CC
18542	3525	21	mix	mix	VB
18542	3525	22	with	with	IN
18542	3525	23	half	half	PDT
18542	3525	24	a	a	DT
18542	3525	25	cupful	cupful	NN
18542	3525	26	of	of	IN
18542	3525	27	bread	bread	NN
18542	3525	28	-	-	HYPH
18542	3525	29	crumbs	crumb	NNS
18542	3525	30	,	,	,
18542	3525	31	a	a	DT
18542	3525	32	beaten	beat	VBN
18542	3525	33	egg	egg	NN
18542	3525	34	,	,	,
18542	3525	35	two	two	CD
18542	3525	36	tablespoonfuls	tablespoonful	NNS
18542	3525	37	of	of	IN
18542	3525	38	melted	melted	JJ
18542	3525	39	butter	butter	NN
18542	3525	40	,	,	,
18542	3525	41	and	and	CC
18542	3525	42	salt	salt	NN
18542	3525	43	and	and	CC
18542	3525	44	paprika	paprika	NNP
18542	3525	45	to	to	TO
18542	3525	46	season	season	VB
18542	3525	47	.	.	.
18542	3526	1	Shape	shape	VB
18542	3526	2	into	into	IN
18542	3526	3	small	small	JJ
18542	3526	4	flat	flat	JJ
18542	3526	5	cakes	cake	NNS
18542	3526	6	and	and	CC
18542	3526	7	sauté	sauté	NN
18542	3526	8	in	in	IN
18542	3526	9	melted	melted	JJ
18542	3526	10	butter	butter	NN
18542	3526	11	,	,	,
18542	3526	12	or	or	CC
18542	3526	13	dip	dip	NN
18542	3526	14	in	in	IN
18542	3526	15	egg	egg	NN
18542	3526	16	and	and	CC
18542	3526	17	crumbs	crumb	NNS
18542	3526	18	and	and	CC
18542	3526	19	fry	fry	VB
18542	3526	20	in	in	IN
18542	3526	21	deep	deep	JJ
18542	3526	22	fat	fat	NN
18542	3526	23	.	.	.
18542	3527	1	Serve	serve	VB
18542	3527	2	with	with	IN
18542	3527	3	any	any	DT
18542	3527	4	preferred	preferred	JJ
18542	3527	5	sauce	sauce	NN
18542	3527	6	.	.	.
18542	3528	1	SHAD	SHAD	NNP
18542	3528	2	ROE	ROE	NNP
18542	3528	3	CROQUETTES	croquette	NNS
18542	3528	4	--	--	:
18542	3528	5	VIII	VIII	NNP
18542	3528	6	Parboil	Parboil	NNP
18542	3528	7	the	the	DT
18542	3528	8	roes	roe	NNS
18542	3528	9	in	in	IN
18542	3528	10	salted	salted	JJ
18542	3528	11	and	and	CC
18542	3528	12	acidulated	acidulated	JJ
18542	3528	13	water	water	NN
18542	3528	14	,	,	,
18542	3528	15	drain	drain	VBP
18542	3528	16	,	,	,
18542	3528	17	and	and	CC
18542	3528	18	plunge	plunge	VB
18542	3528	19	into	into	IN
18542	3528	20	ice	ice	NN
18542	3528	21	-	-	HYPH
18542	3528	22	water	water	NN
18542	3528	23	to	to	TO
18542	3528	24	cool	cool	VB
18542	3528	25	.	.	.
18542	3529	1	Drain	drain	VB
18542	3529	2	and	and	CC
18542	3529	3	flake	flake	VB
18542	3529	4	with	with	IN
18542	3529	5	a	a	DT
18542	3529	6	fork	fork	NN
18542	3529	7	.	.	.
18542	3530	1	Cook	cook	VB
18542	3530	2	together	together	RB
18542	3530	3	two	two	CD
18542	3530	4	tablespoonfuls	tablespoonful	NNS
18542	3530	5	each	each	DT
18542	3530	6	of	of	IN
18542	3530	7	butter	butter	NN
18542	3530	8	and	and	CC
18542	3530	9	flour	flour	NN
18542	3530	10	,	,	,
18542	3530	11	add	add	VB
18542	3530	12	a	a	DT
18542	3530	13	cupful	cupful	NN
18542	3530	14	of	of	IN
18542	3530	15	milk	milk	NN
18542	3530	16	and	and	CC
18542	3530	17	cook	cook	NN
18542	3530	18	until	until	IN
18542	3530	19	thick	thick	JJ
18542	3530	20	,	,	,
18542	3530	21	stirring	stir	VBG
18542	3530	22	constantly	constantly	RB
18542	3530	23	.	.	.
18542	3531	1	Take	take	VB
18542	3531	2	from	from	IN
18542	3531	3	the	the	DT
18542	3531	4	fire	fire	NN
18542	3531	5	,	,	,
18542	3531	6	season	season	NN
18542	3531	7	with	with	IN
18542	3531	8	salt	salt	NN
18542	3531	9	and	and	CC
18542	3531	10	pepper	pepper	NN
18542	3531	11	,	,	,
18542	3531	12	add	add	VB
18542	3531	13	the	the	DT
18542	3531	14	mashed	mashed	JJ
18542	3531	15	roes	roe	NNS
18542	3531	16	and	and	CC
18542	3531	17	two	two	CD
18542	3531	18	eggs	egg	NNS
18542	3531	19	well	well	RB
18542	3531	20	-	-	HYPH
18542	3531	21	beaten	beat	VBN
18542	3531	22	.	.	.
18542	3532	1	Season	season	NN
18542	3532	2	with	with	IN
18542	3532	3	lemon	lemon	NN
18542	3532	4	-	-	HYPH
18542	3532	5	juice	juice	NN
18542	3532	6	and	and	CC
18542	3532	7	anchovy	anchovy	NN
18542	3532	8	paste	paste	NN
18542	3532	9	,	,	,
18542	3532	10	reheat	reheat	VBP
18542	3532	11	,	,	,
18542	3532	12	but	but	CC
18542	3532	13	do	do	VBP
18542	3532	14	not	not	RB
18542	3532	15	boil	boil	VB
18542	3532	16	.	.	.
18542	3533	1	Cool	cool	UH
18542	3533	2	,	,	,
18542	3533	3	shape	shape	NN
18542	3533	4	into	into	IN
18542	3533	5	croquettes	croquette	NNS
18542	3533	6	,	,	,
18542	3533	7	dip	dip	NN
18542	3533	8	in	in	IN
18542	3533	9	egg	egg	NN
18542	3533	10	and	and	CC
18542	3533	11	cracker	cracker	NN
18542	3533	12	crumbs	crumb	NNS
18542	3533	13	and	and	CC
18542	3533	14	let	let	VB
18542	3533	15	stand	stand	VB
18542	3533	16	for	for	IN
18542	3533	17	an	an	DT
18542	3533	18	hour	hour	NN
18542	3533	19	before	before	IN
18542	3533	20	frying	fry	VBG
18542	3533	21	in	in	IN
18542	3533	22	deep	deep	JJ
18542	3533	23	fat	fat	NN
18542	3533	24	.	.	.
18542	3534	1	[	[	-LRB-
18542	3534	2	Page	page	NN
18542	3534	3	349	349	CD
18542	3534	4	]	]	-RRB-
18542	3534	5	SHAD	SHAD	NNP
18542	3534	6	ROE	ROE	NNP
18542	3534	7	À	À	NNP
18542	3534	8	LA	LA	NNP
18542	3534	9	BALTIMORE	BALTIMORE	NNP
18542	3534	10	Put	put	VB
18542	3534	11	two	two	CD
18542	3534	12	or	or	CC
18542	3534	13	three	three	CD
18542	3534	14	roes	roe	NNS
18542	3534	15	into	into	IN
18542	3534	16	a	a	DT
18542	3534	17	well	well	RB
18542	3534	18	-	-	HYPH
18542	3534	19	buttered	butter	VBN
18542	3534	20	baking	baking	NN
18542	3534	21	-	-	HYPH
18542	3534	22	dish	dish	NN
18542	3534	23	,	,	,
18542	3534	24	sprinkle	sprinkle	VB
18542	3534	25	with	with	IN
18542	3534	26	salt	salt	NN
18542	3534	27	and	and	CC
18542	3534	28	pepper	pepper	NN
18542	3534	29	,	,	,
18542	3534	30	add	add	VB
18542	3534	31	a	a	DT
18542	3534	32	cupful	cupful	JJ
18542	3534	33	and	and	CC
18542	3534	34	a	a	DT
18542	3534	35	half	half	NN
18542	3534	36	of	of	IN
18542	3534	37	stock	stock	NN
18542	3534	38	,	,	,
18542	3534	39	and	and	CC
18542	3534	40	two	two	CD
18542	3534	41	tablespoonfuls	tablespoonful	NNS
18542	3534	42	of	of	IN
18542	3534	43	butter	butter	NN
18542	3534	44	.	.	.
18542	3535	1	Cover	cover	VB
18542	3535	2	and	and	CC
18542	3535	3	cook	cook	NN
18542	3535	4	in	in	IN
18542	3535	5	the	the	DT
18542	3535	6	oven	oven	NN
18542	3535	7	for	for	IN
18542	3535	8	fifteen	fifteen	CD
18542	3535	9	minutes	minute	NNS
18542	3535	10	.	.	.
18542	3536	1	Take	take	VB
18542	3536	2	up	up	RP
18542	3536	3	the	the	DT
18542	3536	4	roe	roe	NN
18542	3536	5	and	and	CC
18542	3536	6	add	add	VB
18542	3536	7	slowly	slowly	RB
18542	3536	8	to	to	IN
18542	3536	9	the	the	DT
18542	3536	10	liquid	liquid	NN
18542	3536	11	the	the	DT
18542	3536	12	yolks	yolk	NNS
18542	3536	13	of	of	IN
18542	3536	14	three	three	CD
18542	3536	15	eggs	egg	NNS
18542	3536	16	beaten	beat	VBN
18542	3536	17	smooth	smooth	JJ
18542	3536	18	with	with	IN
18542	3536	19	one	one	CD
18542	3536	20	cupful	cupful	NN
18542	3536	21	of	of	IN
18542	3536	22	cream	cream	NN
18542	3536	23	.	.	.
18542	3537	1	Cook	cook	VB
18542	3537	2	over	over	IN
18542	3537	3	hot	hot	JJ
18542	3537	4	water	water	NN
18542	3537	5	until	until	IN
18542	3537	6	thick	thick	JJ
18542	3537	7	,	,	,
18542	3537	8	adding	add	VBG
18542	3537	9	two	two	CD
18542	3537	10	tablespoonfuls	tablespoonful	NNS
18542	3537	11	of	of	IN
18542	3537	12	butter	butter	NN
18542	3537	13	and	and	CC
18542	3537	14	salt	salt	NN
18542	3537	15	and	and	CC
18542	3537	16	pepper	pepper	NN
18542	3537	17	to	to	IN
18542	3537	18	season	season	NN
18542	3537	19	.	.	.
18542	3538	1	Pour	pour	VB
18542	3538	2	over	over	IN
18542	3538	3	the	the	DT
18542	3538	4	fish	fish	NN
18542	3538	5	,	,	,
18542	3538	6	garnish	garnish	VB
18542	3538	7	with	with	IN
18542	3538	8	broiled	broil	VBN
18542	3538	9	bacon	bacon	NN
18542	3538	10	and	and	CC
18542	3538	11	serve	serve	VB
18542	3538	12	.	.	.
18542	3539	1	SHAD	SHAD	NNP
18542	3539	2	ROE	ROE	NNP
18542	3539	3	À	À	NNP
18542	3539	4	LA	LA	NNP
18542	3539	5	BROOKE	BROOKE	NNP
18542	3539	6	Parboil	Parboil	NNP
18542	3539	7	two	two	CD
18542	3539	8	shad	shad	NN
18542	3539	9	roes	roe	NNS
18542	3539	10	,	,	,
18542	3539	11	drain	drain	VBP
18542	3539	12	,	,	,
18542	3539	13	cool	cool	UH
18542	3539	14	,	,	,
18542	3539	15	and	and	CC
18542	3539	16	skin	skin	NN
18542	3539	17	.	.	.
18542	3540	1	Put	put	VB
18542	3540	2	into	into	IN
18542	3540	3	a	a	DT
18542	3540	4	saucepan	saucepan	NN
18542	3540	5	,	,	,
18542	3540	6	cover	cover	VB
18542	3540	7	with	with	IN
18542	3540	8	white	white	JJ
18542	3540	9	wine	wine	NN
18542	3540	10	,	,	,
18542	3540	11	add	add	VB
18542	3540	12	a	a	DT
18542	3540	13	clove	clove	NN
18542	3540	14	,	,	,
18542	3540	15	a	a	DT
18542	3540	16	blade	blade	NN
18542	3540	17	of	of	IN
18542	3540	18	mace	mace	NN
18542	3540	19	,	,	,
18542	3540	20	and	and	CC
18542	3540	21	salt	salt	NN
18542	3540	22	to	to	IN
18542	3540	23	season	season	NN
18542	3540	24	.	.	.
18542	3541	1	Simmer	simmer	NN
18542	3541	2	for	for	IN
18542	3541	3	half	half	PDT
18542	3541	4	an	an	DT
18542	3541	5	hour	hour	NN
18542	3541	6	.	.	.
18542	3542	1	Wash	wash	VB
18542	3542	2	and	and	CC
18542	3542	3	drain	drain	VB
18542	3542	4	two	two	CD
18542	3542	5	cupfuls	cupful	NNS
18542	3542	6	of	of	IN
18542	3542	7	scallops	scallop	NNS
18542	3542	8	,	,	,
18542	3542	9	put	put	VBN
18542	3542	10	into	into	IN
18542	3542	11	a	a	DT
18542	3542	12	saucepan	saucepan	NN
18542	3542	13	and	and	CC
18542	3542	14	cover	cover	NN
18542	3542	15	with	with	IN
18542	3542	16	salted	salt	VBN
18542	3542	17	boiling	boiling	NN
18542	3542	18	water	water	NN
18542	3542	19	,	,	,
18542	3542	20	adding	add	VBG
18542	3542	21	a	a	DT
18542	3542	22	bit	bit	NN
18542	3542	23	of	of	IN
18542	3542	24	bay	bay	NN
18542	3542	25	-	-	HYPH
18542	3542	26	leaf	leaf	NN
18542	3542	27	,	,	,
18542	3542	28	four	four	CD
18542	3542	29	whole	whole	JJ
18542	3542	30	allspice	allspice	NN
18542	3542	31	,	,	,
18542	3542	32	and	and	CC
18542	3542	33	two	two	CD
18542	3542	34	cloves	clove	NNS
18542	3542	35	.	.	.
18542	3543	1	Cover	cover	VB
18542	3543	2	the	the	DT
18542	3543	3	dish	dish	NN
18542	3543	4	and	and	CC
18542	3543	5	boil	boil	VB
18542	3543	6	for	for	IN
18542	3543	7	half	half	PDT
18542	3543	8	an	an	DT
18542	3543	9	hour	hour	NN
18542	3543	10	.	.	.
18542	3544	1	Cook	cook	VB
18542	3544	2	together	together	RB
18542	3544	3	one	one	CD
18542	3544	4	tablespoonful	tablespoonful	JJ
18542	3544	5	each	each	DT
18542	3544	6	of	of	IN
18542	3544	7	butter	butter	NN
18542	3544	8	and	and	CC
18542	3544	9	flour	flour	NN
18542	3544	10	,	,	,
18542	3544	11	add	add	VB
18542	3544	12	a	a	DT
18542	3544	13	cupful	cupful	NN
18542	3544	14	of	of	IN
18542	3544	15	the	the	DT
18542	3544	16	water	water	NN
18542	3544	17	in	in	IN
18542	3544	18	which	which	WDT
18542	3544	19	the	the	DT
18542	3544	20	scallops	scallop	NNS
18542	3544	21	were	be	VBD
18542	3544	22	boiled	boil	VBN
18542	3544	23	,	,	,
18542	3544	24	and	and	CC
18542	3544	25	cook	cook	VB
18542	3544	26	until	until	IN
18542	3544	27	thick	thick	JJ
18542	3544	28	,	,	,
18542	3544	29	stirring	stir	VBG
18542	3544	30	constantly	constantly	RB
18542	3544	31	.	.	.
18542	3545	1	Season	season	NN
18542	3545	2	with	with	IN
18542	3545	3	salt	salt	NN
18542	3545	4	and	and	CC
18542	3545	5	pepper	pepper	NN
18542	3545	6	,	,	,
18542	3545	7	add	add	VB
18542	3545	8	a	a	DT
18542	3545	9	teaspoonful	teaspoonful	NN
18542	3545	10	of	of	IN
18542	3545	11	minced	mince	VBN
18542	3545	12	garlic	garlic	NN
18542	3545	13	,	,	,
18542	3545	14	and	and	CC
18542	3545	15	gradually	gradually	RB
18542	3545	16	three	three	CD
18542	3545	17	tablespoonfuls	tablespoonful	NNS
18542	3545	18	of	of	IN
18542	3545	19	butter	butter	NN
18542	3545	20	in	in	IN
18542	3545	21	small	small	JJ
18542	3545	22	bits	bit	NNS
18542	3545	23	.	.	.
18542	3546	1	Take	take	VB
18542	3546	2	[	[	-LRB-
18542	3546	3	Page	page	NN
18542	3546	4	350	350	CD
18542	3546	5	]	]	-RRB-
18542	3546	6	from	from	IN
18542	3546	7	the	the	DT
18542	3546	8	fire	fire	NN
18542	3546	9	and	and	CC
18542	3546	10	add	add	VB
18542	3546	11	the	the	DT
18542	3546	12	yolks	yolk	NNS
18542	3546	13	of	of	IN
18542	3546	14	three	three	CD
18542	3546	15	eggs	egg	NNS
18542	3546	16	well	well	RB
18542	3546	17	-	-	HYPH
18542	3546	18	beaten	beat	VBN
18542	3546	19	.	.	.
18542	3547	1	Put	put	VB
18542	3547	2	the	the	DT
18542	3547	3	roe	roe	NN
18542	3547	4	into	into	IN
18542	3547	5	a	a	DT
18542	3547	6	serving	serve	VBG
18542	3547	7	-	-	HYPH
18542	3547	8	dish	dish	NN
18542	3547	9	,	,	,
18542	3547	10	cover	cover	VB
18542	3547	11	with	with	IN
18542	3547	12	the	the	DT
18542	3547	13	scallops	scallop	NNS
18542	3547	14	,	,	,
18542	3547	15	and	and	CC
18542	3547	16	freshly	freshly	RB
18542	3547	17	grated	grate	VBN
18542	3547	18	horseradish	horseradish	NNP
18542	3547	19	.	.	.
18542	3548	1	Pour	pour	VB
18542	3548	2	the	the	DT
18542	3548	3	sauce	sauce	NN
18542	3548	4	over	over	RB
18542	3548	5	,	,	,
18542	3548	6	reheat	reheat	VBP
18542	3548	7	,	,	,
18542	3548	8	and	and	CC
18542	3548	9	serve	serve	VB
18542	3548	10	.	.	.
18542	3549	1	SHAD	SHAD	NNP
18542	3549	2	ROE	ROE	NNP
18542	3549	3	À	À	NNP
18542	3549	4	LA	LA	NNP
18542	3549	5	MAÎTRE	MAÎTRE	NNP
18542	3549	6	D'HÔTEL	d'hôtel	VBP
18542	3549	7	Marinate	Marinate	NNP
18542	3549	8	the	the	DT
18542	3549	9	roes	roe	NNS
18542	3549	10	for	for	IN
18542	3549	11	an	an	DT
18542	3549	12	hour	hour	NN
18542	3549	13	in	in	IN
18542	3549	14	oil	oil	NN
18542	3549	15	and	and	CC
18542	3549	16	lemon	lemon	NN
18542	3549	17	-	-	HYPH
18542	3549	18	juice	juice	NN
18542	3549	19	,	,	,
18542	3549	20	seasoning	season	VBG
18542	3549	21	with	with	IN
18542	3549	22	salt	salt	NN
18542	3549	23	and	and	CC
18542	3549	24	pepper	pepper	NN
18542	3549	25	.	.	.
18542	3550	1	Drain	drain	NN
18542	3550	2	,	,	,
18542	3550	3	broil	broil	NN
18542	3550	4	,	,	,
18542	3550	5	and	and	CC
18542	3550	6	serve	serve	VB
18542	3550	7	with	with	IN
18542	3550	8	a	a	DT
18542	3550	9	Maître	Maître	NNP
18542	3550	10	d'Hôtel	d'Hôtel	NNP
18542	3550	11	Sauce	Sauce	NNP
18542	3550	12	to	to	TO
18542	3550	13	which	which	WDT
18542	3550	14	chopped	chop	VBN
18542	3550	15	onion	onion	NN
18542	3550	16	has	have	VBZ
18542	3550	17	been	be	VBN
18542	3550	18	added	add	VBN
18542	3550	19	.	.	.
18542	3551	1	SHAD	SHAD	NNP
18542	3551	2	ROE	ROE	NNP
18542	3551	3	À	À	NNP
18542	3551	4	LA	LA	NNP
18542	3551	5	MARYLAND	MARYLAND	NNP
18542	3551	6	Put	put	VBP
18542	3551	7	two	two	CD
18542	3551	8	or	or	CC
18542	3551	9	three	three	CD
18542	3551	10	roes	roe	NNS
18542	3551	11	in	in	IN
18542	3551	12	a	a	DT
18542	3551	13	well	well	RB
18542	3551	14	-	-	HYPH
18542	3551	15	buttered	butter	VBN
18542	3551	16	baking	baking	NN
18542	3551	17	-	-	HYPH
18542	3551	18	pan	pan	NNP
18542	3551	19	,	,	,
18542	3551	20	season	season	NN
18542	3551	21	with	with	IN
18542	3551	22	salt	salt	NN
18542	3551	23	and	and	CC
18542	3551	24	pepper	pepper	NN
18542	3551	25	,	,	,
18542	3551	26	add	add	VB
18542	3551	27	half	half	PDT
18542	3551	28	a	a	DT
18542	3551	29	cupful	cupful	JJ
18542	3551	30	each	each	DT
18542	3551	31	of	of	IN
18542	3551	32	stock	stock	NN
18542	3551	33	and	and	CC
18542	3551	34	Sherry	Sherry	NNP
18542	3551	35	,	,	,
18542	3551	36	spread	spread	VBD
18542	3551	37	the	the	DT
18542	3551	38	roe	roe	NN
18542	3551	39	with	with	IN
18542	3551	40	butter	butter	NN
18542	3551	41	,	,	,
18542	3551	42	cover	cover	NN
18542	3551	43	,	,	,
18542	3551	44	and	and	CC
18542	3551	45	bake	bake	VB
18542	3551	46	for	for	IN
18542	3551	47	fifteen	fifteen	CD
18542	3551	48	minutes	minute	NNS
18542	3551	49	.	.	.
18542	3552	1	Take	take	VB
18542	3552	2	up	up	RP
18542	3552	3	carefully	carefully	RB
18542	3552	4	and	and	CC
18542	3552	5	thicken	thicken	VB
18542	3552	6	the	the	DT
18542	3552	7	liquid	liquid	NN
18542	3552	8	with	with	IN
18542	3552	9	the	the	DT
18542	3552	10	yolks	yolk	NNS
18542	3552	11	of	of	IN
18542	3552	12	three	three	CD
18542	3552	13	eggs	egg	NNS
18542	3552	14	beaten	beat	VBN
18542	3552	15	smooth	smooth	JJ
18542	3552	16	with	with	IN
18542	3552	17	a	a	DT
18542	3552	18	cupful	cupful	NN
18542	3552	19	of	of	IN
18542	3552	20	cream	cream	NN
18542	3552	21	.	.	.
18542	3553	1	Take	take	VB
18542	3553	2	from	from	IN
18542	3553	3	the	the	DT
18542	3553	4	fire	fire	NN
18542	3553	5	,	,	,
18542	3553	6	add	add	VB
18542	3553	7	a	a	DT
18542	3553	8	tablespoonful	tablespoonful	NN
18542	3553	9	of	of	IN
18542	3553	10	butter	butter	NN
18542	3553	11	,	,	,
18542	3553	12	pour	pour	VBP
18542	3553	13	over	over	IN
18542	3553	14	the	the	DT
18542	3553	15	roe	roe	NN
18542	3553	16	,	,	,
18542	3553	17	garnish	garnish	VBP
18542	3553	18	with	with	IN
18542	3553	19	fried	fried	JJ
18542	3553	20	bacon	bacon	NN
18542	3553	21	,	,	,
18542	3553	22	and	and	CC
18542	3553	23	serve	serve	VB
18542	3553	24	.	.	.
18542	3554	1	PANNED	PANNED	NNP
18542	3554	2	SHAD	shad	NN
18542	3554	3	ROE	ROE	NNP
18542	3554	4	Boil	Boil	NNP
18542	3554	5	a	a	DT
18542	3554	6	shad	shad	NN
18542	3554	7	roe	roe	NN
18542	3554	8	for	for	IN
18542	3554	9	fifteen	fifteen	CD
18542	3554	10	minutes	minute	NNS
18542	3554	11	in	in	IN
18542	3554	12	salted	salted	JJ
18542	3554	13	water	water	NN
18542	3554	14	,	,	,
18542	3554	15	drain	drain	VBP
18542	3554	16	,	,	,
18542	3554	17	and	and	CC
18542	3554	18	break	break	VB
18542	3554	19	up	up	RP
18542	3554	20	with	with	IN
18542	3554	21	a	a	DT
18542	3554	22	fork	fork	NN
18542	3554	23	.	.	.
18542	3555	1	Melt	melt	NN
18542	3555	2	two	two	CD
18542	3555	3	tablespoonfuls	tablespoonful	NNS
18542	3555	4	of	of	IN
18542	3555	5	butter	butter	NN
18542	3555	6	,	,	,
18542	3555	7	add	add	VB
18542	3555	8	the	the	DT
18542	3555	9	[	[	-LRB-
18542	3555	10	Page	page	NN
18542	3555	11	351	351	CD
18542	3555	12	]	]	-RRB-
18542	3555	13	shad	shad	NN
18542	3555	14	roe	roe	NN
18542	3555	15	with	with	IN
18542	3555	16	the	the	DT
18542	3555	17	yolks	yolk	NNS
18542	3555	18	of	of	IN
18542	3555	19	two	two	CD
18542	3555	20	hard	hard	RB
18542	3555	21	-	-	HYPH
18542	3555	22	boiled	boil	VBN
18542	3555	23	eggs	egg	NNS
18542	3555	24	mashed	mash	VBN
18542	3555	25	fine	fine	RB
18542	3555	26	,	,	,
18542	3555	27	a	a	DT
18542	3555	28	small	small	JJ
18542	3555	29	cupful	cupful	NN
18542	3555	30	of	of	IN
18542	3555	31	bread	bread	NN
18542	3555	32	-	-	HYPH
18542	3555	33	crumbs	crumb	NNS
18542	3555	34	,	,	,
18542	3555	35	and	and	CC
18542	3555	36	pepper	pepper	NN
18542	3555	37	,	,	,
18542	3555	38	salt	salt	NN
18542	3555	39	,	,	,
18542	3555	40	and	and	CC
18542	3555	41	minced	mince	VBD
18542	3555	42	parsley	parsley	NNP
18542	3555	43	to	to	TO
18542	3555	44	season	season	VB
18542	3555	45	.	.	.
18542	3556	1	Reheat	reheat	VB
18542	3556	2	and	and	CC
18542	3556	3	serve	serve	VB
18542	3556	4	very	very	RB
18542	3556	5	hot	hot	JJ
18542	3556	6	.	.	.
18542	3557	1	SHAD	SHAD	NNP
18542	3557	2	ROES	roe	NNS
18542	3557	3	EN	EN	NNP
18542	3557	4	BROCHETTE	BROCHETTE	NNP
18542	3557	5	Parboil	Parboil	NNP
18542	3557	6	shad	shad	NN
18542	3557	7	roes	roe	NNS
18542	3557	8	for	for	IN
18542	3557	9	fifteen	fifteen	CD
18542	3557	10	minutes	minute	NNS
18542	3557	11	,	,	,
18542	3557	12	drain	drain	VBP
18542	3557	13	,	,	,
18542	3557	14	and	and	CC
18542	3557	15	plunge	plunge	VB
18542	3557	16	into	into	IN
18542	3557	17	cold	cold	JJ
18542	3557	18	water	water	NN
18542	3557	19	.	.	.
18542	3558	1	When	when	WRB
18542	3558	2	cool	cool	JJ
18542	3558	3	,	,	,
18542	3558	4	cut	cut	VBN
18542	3558	5	into	into	IN
18542	3558	6	small	small	JJ
18542	3558	7	pieces	piece	NNS
18542	3558	8	and	and	CC
18542	3558	9	roll	roll	NN
18542	3558	10	in	in	IN
18542	3558	11	flour	flour	NN
18542	3558	12	.	.	.
18542	3559	1	String	string	NN
18542	3559	2	on	on	IN
18542	3559	3	slender	slender	NN
18542	3559	4	skewers	skewer	NNS
18542	3559	5	with	with	IN
18542	3559	6	alternate	alternate	JJ
18542	3559	7	squares	square	NNS
18542	3559	8	of	of	IN
18542	3559	9	bacon	bacon	NN
18542	3559	10	cut	cut	VBD
18542	3559	11	very	very	RB
18542	3559	12	thin	thin	JJ
18542	3559	13	and	and	CC
18542	3559	14	broil	broil	VB
18542	3559	15	over	over	RP
18542	3559	16	a	a	DT
18542	3559	17	clear	clear	JJ
18542	3559	18	fire	fire	NN
18542	3559	19	or	or	CC
18542	3559	20	cook	cook	NN
18542	3559	21	in	in	IN
18542	3559	22	the	the	DT
18542	3559	23	oven	oven	NN
18542	3559	24	until	until	IN
18542	3559	25	the	the	DT
18542	3559	26	bacon	bacon	NN
18542	3559	27	is	be	VBZ
18542	3559	28	crisp	crisp	JJ
18542	3559	29	.	.	.
18542	3560	1	The	the	DT
18542	3560	2	flour	flour	NN
18542	3560	3	may	may	MD
18542	3560	4	be	be	VB
18542	3560	5	omitted	omit	VBN
18542	3560	6	.	.	.
18542	3561	1	Serve	serve	VB
18542	3561	2	with	with	IN
18542	3561	3	melted	melted	JJ
18542	3561	4	butter	butter	NN
18542	3561	5	or	or	CC
18542	3561	6	Maître	Maître	NNP
18542	3561	7	d'Hôtel	d'Hôtel	NNP
18542	3561	8	Sauce	Sauce	NNP
18542	3561	9	.	.	.
18542	3562	1	SHAD	SHAD	NNP
18542	3562	2	ROE	ROE	NNP
18542	3562	3	KROMESKIES	KROMESKIES	NNPS
18542	3562	4	Parboil	Parboil	NNP
18542	3562	5	a	a	DT
18542	3562	6	shad	shad	NN
18542	3562	7	roe	roe	NN
18542	3562	8	,	,	,
18542	3562	9	drain	drain	VBP
18542	3562	10	,	,	,
18542	3562	11	cool	cool	UH
18542	3562	12	,	,	,
18542	3562	13	skin	skin	NN
18542	3562	14	,	,	,
18542	3562	15	and	and	CC
18542	3562	16	cut	cut	VBD
18542	3562	17	into	into	IN
18542	3562	18	small	small	JJ
18542	3562	19	pieces	piece	NNS
18542	3562	20	.	.	.
18542	3563	1	Season	season	NN
18542	3563	2	with	with	IN
18542	3563	3	salt	salt	NN
18542	3563	4	and	and	CC
18542	3563	5	pepper	pepper	NN
18542	3563	6	,	,	,
18542	3563	7	wrap	wrap	VB
18542	3563	8	a	a	DT
18542	3563	9	thin	thin	JJ
18542	3563	10	slice	slice	NN
18542	3563	11	of	of	IN
18542	3563	12	bacon	bacon	NN
18542	3563	13	around	around	IN
18542	3563	14	each	each	DT
18542	3563	15	piece	piece	NN
18542	3563	16	,	,	,
18542	3563	17	and	and	CC
18542	3563	18	fasten	fasten	RB
18542	3563	19	with	with	IN
18542	3563	20	a	a	DT
18542	3563	21	toothpick	toothpick	NN
18542	3563	22	.	.	.
18542	3564	1	Fry	fry	NN
18542	3564	2	in	in	IN
18542	3564	3	deep	deep	JJ
18542	3564	4	fat	fat	NN
18542	3564	5	and	and	CC
18542	3564	6	serve	serve	VB
18542	3564	7	with	with	IN
18542	3564	8	any	any	DT
18542	3564	9	preferred	preferred	JJ
18542	3564	10	sauce	sauce	NN
18542	3564	11	.	.	.
18542	3565	1	SHAD	SHAD	NNP
18542	3565	2	ROES	roe	NNS
18542	3565	3	WITH	with	IN
18542	3565	4	BROWN	BROWN	NNP
18542	3565	5	BUTTER	butter	NN
18542	3565	6	SAUCE	SAUCE	VBD
18542	3565	7	Boil	Boil	NNP
18542	3565	8	the	the	DT
18542	3565	9	roes	roe	NNS
18542	3565	10	slowly	slowly	RB
18542	3565	11	in	in	IN
18542	3565	12	salted	salted	JJ
18542	3565	13	and	and	CC
18542	3565	14	acidulated	acidulated	JJ
18542	3565	15	water	water	NN
18542	3565	16	,	,	,
18542	3565	17	drain	drain	VB
18542	3565	18	,	,	,
18542	3565	19	and	and	CC
18542	3565	20	pour	pour	VB
18542	3565	21	over	over	IN
18542	3565	22	half	half	PDT
18542	3565	23	a	a	DT
18542	3565	24	cupful	cupful	NN
18542	3565	25	of	of	IN
18542	3565	26	butter	butter	NN
18542	3565	27	melted	melt	VBN
18542	3565	28	and	and	CC
18542	3565	29	browned	brown	VBN
18542	3565	30	,	,	,
18542	3565	31	and	and	CC
18542	3565	32	mixed	mix	VBN
18542	3565	33	with	with	IN
18542	3565	34	a	a	DT
18542	3565	35	tablespoonful	tablespoonful	JJ
18542	3565	36	of	of	IN
18542	3565	37	vinegar	vinegar	NN
18542	3565	38	.	.	.
18542	3566	1	[	[	-LRB-
18542	3566	2	Page	page	NN
18542	3566	3	352	352	CD
18542	3566	4	]	]	-RRB-
18542	3566	5	SHAD	shad	NN
18542	3566	6	ROE	ROE	NNP
18542	3566	7	WITH	with	IN
18542	3566	8	MUSHROOMS	MUSHROOMS	NNP
18542	3566	9	Boil	Boil	NNP
18542	3566	10	a	a	DT
18542	3566	11	shad	shad	NN
18542	3566	12	roe	roe	NN
18542	3566	13	,	,	,
18542	3566	14	flake	flake	VBP
18542	3566	15	with	with	IN
18542	3566	16	a	a	DT
18542	3566	17	fork	fork	NN
18542	3566	18	,	,	,
18542	3566	19	and	and	CC
18542	3566	20	add	add	VB
18542	3566	21	an	an	DT
18542	3566	22	equal	equal	JJ
18542	3566	23	quantity	quantity	NN
18542	3566	24	of	of	IN
18542	3566	25	fresh	fresh	JJ
18542	3566	26	or	or	CC
18542	3566	27	canned	can	VBN
18542	3566	28	mushrooms	mushroom	NNS
18542	3566	29	cut	cut	VBN
18542	3566	30	in	in	IN
18542	3566	31	small	small	JJ
18542	3566	32	pieces	piece	NNS
18542	3566	33	.	.	.
18542	3567	1	Cook	cook	VB
18542	3567	2	together	together	RB
18542	3567	3	a	a	DT
18542	3567	4	tablespoonful	tablespoonful	JJ
18542	3567	5	each	each	DT
18542	3567	6	of	of	IN
18542	3567	7	butter	butter	NN
18542	3567	8	and	and	CC
18542	3567	9	flour	flour	NN
18542	3567	10	and	and	CC
18542	3567	11	add	add	VB
18542	3567	12	half	half	PDT
18542	3567	13	a	a	DT
18542	3567	14	cupful	cupful	NN
18542	3567	15	of	of	IN
18542	3567	16	cream	cream	NN
18542	3567	17	mixed	mix	VBN
18542	3567	18	with	with	IN
18542	3567	19	the	the	DT
18542	3567	20	beaten	beat	VBN
18542	3567	21	yolks	yolk	NNS
18542	3567	22	of	of	IN
18542	3567	23	two	two	CD
18542	3567	24	eggs	egg	NNS
18542	3567	25	.	.	.
18542	3568	1	Mix	mix	VB
18542	3568	2	with	with	IN
18542	3568	3	the	the	DT
18542	3568	4	mushrooms	mushroom	NNS
18542	3568	5	and	and	CC
18542	3568	6	roe	roe	NNP
18542	3568	7	.	.	.
18542	3569	1	Fill	fill	NN
18542	3569	2	ramekins	ramekin	NNS
18542	3569	3	,	,	,
18542	3569	4	sprinkle	sprinkle	VBP
18542	3569	5	with	with	IN
18542	3569	6	crumbs	crumb	NNS
18542	3569	7	,	,	,
18542	3569	8	dot	dot	NN
18542	3569	9	with	with	IN
18542	3569	10	butter	butter	NN
18542	3569	11	,	,	,
18542	3569	12	and	and	CC
18542	3569	13	brown	brown	NNP
18542	3569	14	in	in	IN
18542	3569	15	the	the	DT
18542	3569	16	oven	oven	NN
18542	3569	17	.	.	.
18542	3570	1	CREAMED	CREAMED	NNS
18542	3570	2	SHAD	shad	NN
18542	3570	3	ROE	roe	RB
18542	3570	4	WITH	with	IN
18542	3570	5	MUSHROOMS	MUSHROOMS	NNP
18542	3570	6	Parboil	Parboil	NNP
18542	3570	7	a	a	DT
18542	3570	8	shad	shad	NN
18542	3570	9	roe	roe	NN
18542	3570	10	,	,	,
18542	3570	11	plunge	plunge	VBP
18542	3570	12	into	into	IN
18542	3570	13	cold	cold	JJ
18542	3570	14	water	water	NN
18542	3570	15	,	,	,
18542	3570	16	drain	drain	VB
18542	3570	17	,	,	,
18542	3570	18	cool	cool	UH
18542	3570	19	,	,	,
18542	3570	20	cut	cut	VBN
18542	3570	21	into	into	IN
18542	3570	22	squares	square	NNS
18542	3570	23	,	,	,
18542	3570	24	and	and	CC
18542	3570	25	sauté	sauté	NN
18542	3570	26	in	in	IN
18542	3570	27	butter	butter	NN
18542	3570	28	until	until	IN
18542	3570	29	brown	brown	NNP
18542	3570	30	.	.	.
18542	3571	1	Season	season	NN
18542	3571	2	with	with	IN
18542	3571	3	salt	salt	NN
18542	3571	4	and	and	CC
18542	3571	5	pepper	pepper	NN
18542	3571	6	and	and	CC
18542	3571	7	add	add	VB
18542	3571	8	half	half	PDT
18542	3571	9	a	a	DT
18542	3571	10	cupful	cupful	NN
18542	3571	11	of	of	IN
18542	3571	12	cooked	cooked	JJ
18542	3571	13	mushrooms	mushroom	NNS
18542	3571	14	and	and	CC
18542	3571	15	one	one	CD
18542	3571	16	cupful	cupful	NN
18542	3571	17	of	of	IN
18542	3571	18	boiling	boil	VBG
18542	3571	19	cream	cream	NN
18542	3571	20	.	.	.
18542	3572	1	Thicken	Thicken	VBN
18542	3572	2	with	with	IN
18542	3572	3	a	a	DT
18542	3572	4	teaspoonful	teaspoonful	NN
18542	3572	5	of	of	IN
18542	3572	6	flour	flour	NN
18542	3572	7	rubbed	rub	VBN
18542	3572	8	smooth	smooth	JJ
18542	3572	9	with	with	IN
18542	3572	10	a	a	DT
18542	3572	11	little	little	JJ
18542	3572	12	cold	cold	JJ
18542	3572	13	cream	cream	NN
18542	3572	14	,	,	,
18542	3572	15	season	season	NN
18542	3572	16	with	with	IN
18542	3572	17	salt	salt	NN
18542	3572	18	and	and	CC
18542	3572	19	red	red	JJ
18542	3572	20	pepper	pepper	NN
18542	3572	21	,	,	,
18542	3572	22	and	and	CC
18542	3572	23	serve	serve	VB
18542	3572	24	very	very	RB
18542	3572	25	hot	hot	JJ
18542	3572	26	.	.	.
18542	3573	1	SHAD	shad	JJ
18542	3573	2	ROE	ROE	NNP
18542	3573	3	WITH	with	IN
18542	3573	4	EGGS	EGGS	NNP
18542	3573	5	Boil	Boil	NNP
18542	3573	6	a	a	DT
18542	3573	7	shad	shad	NN
18542	3573	8	roe	roe	NN
18542	3573	9	and	and	CC
18542	3573	10	flake	flake	VB
18542	3573	11	fine	fine	RB
18542	3573	12	with	with	IN
18542	3573	13	a	a	DT
18542	3573	14	fork	fork	NN
18542	3573	15	.	.	.
18542	3574	1	Beat	beat	VB
18542	3574	2	three	three	CD
18542	3574	3	eggs	egg	NNS
18542	3574	4	,	,	,
18542	3574	5	season	season	NN
18542	3574	6	with	with	IN
18542	3574	7	salt	salt	NN
18542	3574	8	and	and	CC
18542	3574	9	pepper	pepper	NN
18542	3574	10	,	,	,
18542	3574	11	add	add	VB
18542	3574	12	the	the	DT
18542	3574	13	roe	roe	NN
18542	3574	14	,	,	,
18542	3574	15	and	and	CC
18542	3574	16	cook	cook	NN
18542	3574	17	in	in	IN
18542	3574	18	a	a	DT
18542	3574	19	chafing	chafe	VBG
18542	3574	20	-	-	HYPH
18542	3574	21	dish	dish	NN
18542	3574	22	or	or	CC
18542	3574	23	frying	frying	NN
18542	3574	24	-	-	HYPH
18542	3574	25	pan	pan	NN
18542	3574	26	with	with	IN
18542	3574	27	plenty	plenty	NN
18542	3574	28	of	of	IN
18542	3574	29	melted	melted	JJ
18542	3574	30	butter	butter	NN
18542	3574	31	.	.	.
18542	3575	1	[	[	-LRB-
18542	3575	2	Page	page	NN
18542	3575	3	353	353	CD
18542	3575	4	]	]	-RRB-
18542	3575	5	SHAD	shad	NN
18542	3575	6	ROE	ROE	NNP
18542	3575	7	WITH	with	IN
18542	3575	8	OYSTERS	OYSTERS	NNP
18542	3575	9	Fry	Fry	NNP
18542	3575	10	the	the	DT
18542	3575	11	shad	shad	NN
18542	3575	12	roe	roe	NN
18542	3575	13	according	accord	VBG
18542	3575	14	to	to	IN
18542	3575	15	directions	direction	NNS
18542	3575	16	previously	previously	RB
18542	3575	17	given	give	VBN
18542	3575	18	and	and	CC
18542	3575	19	serve	serve	VB
18542	3575	20	with	with	IN
18542	3575	21	fried	fried	JJ
18542	3575	22	oysters	oyster	NNS
18542	3575	23	and	and	CC
18542	3575	24	broiled	broil	VBN
18542	3575	25	bacon	bacon	NN
18542	3575	26	.	.	.
18542	3576	1	SHAD	shad	JJ
18542	3576	2	ROE	ROE	NNP
18542	3576	3	WITH	with	IN
18542	3576	4	BROWN	BROWN	NNP
18542	3576	5	SAUCE	SAUCE	NNP
18542	3576	6	Soak	Soak	NNP
18542	3576	7	a	a	DT
18542	3576	8	shad	shad	NN
18542	3576	9	roe	roe	NN
18542	3576	10	in	in	IN
18542	3576	11	water	water	NN
18542	3576	12	for	for	IN
18542	3576	13	half	half	PDT
18542	3576	14	an	an	DT
18542	3576	15	hour	hour	NN
18542	3576	16	,	,	,
18542	3576	17	scald	scald	NN
18542	3576	18	,	,	,
18542	3576	19	drain	drain	VBP
18542	3576	20	,	,	,
18542	3576	21	cool	cool	UH
18542	3576	22	,	,	,
18542	3576	23	and	and	CC
18542	3576	24	cut	cut	VBN
18542	3576	25	in	in	IN
18542	3576	26	slices	slice	NNS
18542	3576	27	.	.	.
18542	3577	1	Sauté	sauté	NN
18542	3577	2	in	in	IN
18542	3577	3	butter	butter	NN
18542	3577	4	and	and	CC
18542	3577	5	drain	drain	NN
18542	3577	6	,	,	,
18542	3577	7	Cook	Cook	NNP
18542	3577	8	a	a	DT
18542	3577	9	tablespoonful	tablespoonful	NN
18542	3577	10	of	of	IN
18542	3577	11	flour	flour	NN
18542	3577	12	in	in	IN
18542	3577	13	the	the	DT
18542	3577	14	butter	butter	NN
18542	3577	15	,	,	,
18542	3577	16	add	add	VB
18542	3577	17	one	one	CD
18542	3577	18	cupful	cupful	NN
18542	3577	19	of	of	IN
18542	3577	20	stock	stock	NN
18542	3577	21	,	,	,
18542	3577	22	and	and	CC
18542	3577	23	cook	cook	VB
18542	3577	24	until	until	IN
18542	3577	25	thick	thick	JJ
18542	3577	26	,	,	,
18542	3577	27	stirring	stir	VBG
18542	3577	28	constantly	constantly	RB
18542	3577	29	.	.	.
18542	3578	1	Season	season	NN
18542	3578	2	with	with	IN
18542	3578	3	salt	salt	NN
18542	3578	4	,	,	,
18542	3578	5	paprika	paprika	NNS
18542	3578	6	,	,	,
18542	3578	7	Worcestershire	Worcestershire	NNP
18542	3578	8	,	,	,
18542	3578	9	and	and	CC
18542	3578	10	curry	curry	NN
18542	3578	11	powder	powder	NN
18542	3578	12	;	;	:
18542	3578	13	pour	pour	VB
18542	3578	14	over	over	IN
18542	3578	15	the	the	DT
18542	3578	16	fish	fish	NN
18542	3578	17	and	and	CC
18542	3578	18	serve	serve	VB
18542	3578	19	.	.	.
18542	3579	1	[	[	-LRB-
18542	3579	2	Page	page	NN
18542	3579	3	355	355	CD
18542	3579	4	]	]	-RRB-
18542	3579	5	SIXTEEN	SIXTEEN	NNP
18542	3579	6	WAYS	ways	NN
18542	3579	7	TO	to	IN
18542	3579	8	COOK	COOK	NNP
18542	3579	9	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3579	10	BOILED	boil	VBD
18542	3579	11	SHEEPSHEAD	SHEEPSHEAD	VBN
18542	3579	12	Clean	clean	JJ
18542	3579	13	and	and	CC
18542	3579	14	salt	salt	VBP
18542	3579	15	the	the	DT
18542	3579	16	fish	fish	NN
18542	3579	17	and	and	CC
18542	3579	18	soak	soak	VB
18542	3579	19	in	in	IN
18542	3579	20	cold	cold	JJ
18542	3579	21	water	water	NN
18542	3579	22	for	for	IN
18542	3579	23	an	an	DT
18542	3579	24	hour	hour	NN
18542	3579	25	.	.	.
18542	3580	1	Drain	drain	NN
18542	3580	2	,	,	,
18542	3580	3	wipe	wipe	NN
18542	3580	4	dry	dry	JJ
18542	3580	5	,	,	,
18542	3580	6	and	and	CC
18542	3580	7	cut	cut	VBD
18542	3580	8	several	several	JJ
18542	3580	9	deep	deep	JJ
18542	3580	10	gashes	gash	NNS
18542	3580	11	across	across	IN
18542	3580	12	both	both	DT
18542	3580	13	sides	side	NNS
18542	3580	14	.	.	.
18542	3581	1	Put	put	VB
18542	3581	2	the	the	DT
18542	3581	3	fish	fish	NN
18542	3581	4	on	on	IN
18542	3581	5	the	the	DT
18542	3581	6	drainer	drainer	NN
18542	3581	7	of	of	IN
18542	3581	8	the	the	DT
18542	3581	9	fish	fish	NN
18542	3581	10	-	-	HYPH
18542	3581	11	kettle	kettle	NN
18542	3581	12	,	,	,
18542	3581	13	pour	pour	VB
18542	3581	14	the	the	DT
18542	3581	15	juice	juice	NN
18542	3581	16	of	of	IN
18542	3581	17	a	a	DT
18542	3581	18	lemon	lemon	NN
18542	3581	19	over	over	IN
18542	3581	20	it	-PRON-	PRP
18542	3581	21	,	,	,
18542	3581	22	and	and	CC
18542	3581	23	cover	cover	VB
18542	3581	24	with	with	IN
18542	3581	25	equal	equal	JJ
18542	3581	26	parts	part	NNS
18542	3581	27	of	of	IN
18542	3581	28	milk	milk	NN
18542	3581	29	and	and	CC
18542	3581	30	water	water	NN
18542	3581	31	.	.	.
18542	3582	1	Add	add	VB
18542	3582	2	salt	salt	NN
18542	3582	3	and	and	CC
18542	3582	4	pepper	pepper	NN
18542	3582	5	and	and	CC
18542	3582	6	minced	mince	VBD
18542	3582	7	parsley	parsley	NNP
18542	3582	8	to	to	TO
18542	3582	9	season	season	NN
18542	3582	10	and	and	CC
18542	3582	11	simmer	simmer	VB
18542	3582	12	gently	gently	RB
18542	3582	13	until	until	IN
18542	3582	14	the	the	DT
18542	3582	15	fish	fish	NN
18542	3582	16	is	be	VBZ
18542	3582	17	done	do	VBN
18542	3582	18	.	.	.
18542	3583	1	Drain	drain	NN
18542	3583	2	carefully	carefully	RB
18542	3583	3	and	and	CC
18542	3583	4	serve	serve	VB
18542	3583	5	the	the	DT
18542	3583	6	sauce	sauce	NN
18542	3583	7	separately	separately	RB
18542	3583	8	,	,	,
18542	3583	9	thickening	thicken	VBG
18542	3583	10	if	if	IN
18542	3583	11	desired	desire	VBN
18542	3583	12	.	.	.
18542	3584	1	BOILED	BOILED	NNP
18542	3584	2	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3584	3	WITH	with	IN
18542	3584	4	OYSTER	OYSTER	NNP
18542	3584	5	SAUCE	SAUCE	VBN
18542	3584	6	Boil	Boil	NNP
18542	3584	7	a	a	DT
18542	3584	8	prepared	prepared	JJ
18542	3584	9	and	and	CC
18542	3584	10	cleaned	clean	VBN
18542	3584	11	fish	fish	NN
18542	3584	12	in	in	IN
18542	3584	13	salted	salt	VBN
18542	3584	14	and	and	CC
18542	3584	15	acidulated	acidulated	JJ
18542	3584	16	water	water	NN
18542	3584	17	with	with	IN
18542	3584	18	a	a	DT
18542	3584	19	bunch	bunch	NN
18542	3584	20	of	of	IN
18542	3584	21	parsley	parsley	NN
18542	3584	22	,	,	,
18542	3584	23	a	a	DT
18542	3584	24	sliced	sliced	JJ
18542	3584	25	onion	onion	NN
18542	3584	26	,	,	,
18542	3584	27	and	and	CC
18542	3584	28	some	some	DT
18542	3584	29	sweet	sweet	JJ
18542	3584	30	herbs	herb	NNS
18542	3584	31	.	.	.
18542	3585	1	Drain	drain	NN
18542	3585	2	,	,	,
18542	3585	3	garnish	garnish	VB
18542	3585	4	with	with	IN
18542	3585	5	parsley	parsley	NN
18542	3585	6	,	,	,
18542	3585	7	and	and	CC
18542	3585	8	serve	serve	VB
18542	3585	9	with	with	IN
18542	3585	10	a	a	DT
18542	3585	11	Holandaise	Holandaise	NNP
18542	3585	12	Sauce	Sauce	NNP
18542	3585	13	to	to	TO
18542	3585	14	which	which	WDT
18542	3585	15	cooked	cooked	JJ
18542	3585	16	oysters	oyster	NNS
18542	3585	17	have	have	VBP
18542	3585	18	been	be	VBN
18542	3585	19	added	add	VBN
18542	3585	20	.	.	.
18542	3586	1	[	[	-LRB-
18542	3586	2	Page	page	NN
18542	3586	3	356	356	CD
18542	3586	4	]	]	-RRB-
18542	3586	5	BROILED	broiled	NN
18542	3586	6	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3586	7	Prepare	Prepare	NNP
18542	3586	8	and	and	CC
18542	3586	9	clean	clean	VB
18542	3586	10	a	a	DT
18542	3586	11	large	large	JJ
18542	3586	12	sheepshead	sheepshead	NN
18542	3586	13	,	,	,
18542	3586	14	score	score	VB
18542	3586	15	the	the	DT
18542	3586	16	sides	side	NNS
18542	3586	17	deeply	deeply	RB
18542	3586	18	,	,	,
18542	3586	19	and	and	CC
18542	3586	20	broil	broil	NNP
18542	3586	21	,	,	,
18542	3586	22	seasoning	season	VBG
18542	3586	23	with	with	IN
18542	3586	24	salt	salt	NN
18542	3586	25	and	and	CC
18542	3586	26	pepper	pepper	NN
18542	3586	27	,	,	,
18542	3586	28	and	and	CC
18542	3586	29	basting	baste	VBG
18542	3586	30	with	with	IN
18542	3586	31	oil	oil	NN
18542	3586	32	.	.	.
18542	3587	1	Melt	melt	VB
18542	3587	2	half	half	PDT
18542	3587	3	a	a	DT
18542	3587	4	cupful	cupful	NN
18542	3587	5	of	of	IN
18542	3587	6	butter	butter	NN
18542	3587	7	and	and	CC
18542	3587	8	add	add	VB
18542	3587	9	to	to	IN
18542	3587	10	it	-PRON-	PRP
18542	3587	11	the	the	DT
18542	3587	12	juice	juice	NN
18542	3587	13	of	of	IN
18542	3587	14	a	a	DT
18542	3587	15	lemon	lemon	NN
18542	3587	16	and	and	CC
18542	3587	17	two	two	CD
18542	3587	18	tablespoonfuls	tablespoonful	NNS
18542	3587	19	of	of	IN
18542	3587	20	anchovy	anchovy	JJ
18542	3587	21	essence	essence	NN
18542	3587	22	.	.	.
18542	3588	1	Pour	pour	VB
18542	3588	2	over	over	IN
18542	3588	3	the	the	DT
18542	3588	4	fish	fish	NN
18542	3588	5	and	and	CC
18542	3588	6	serve	serve	VB
18542	3588	7	.	.	.
18542	3589	1	FRIED	FRIED	NNP
18542	3589	2	FILLETS	FILLETS	NNP
18542	3589	3	OF	of	IN
18542	3589	4	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3589	5	Prepare	Prepare	NNP
18542	3589	6	and	and	CC
18542	3589	7	clean	clean	VB
18542	3589	8	the	the	DT
18542	3589	9	fish	fish	NN
18542	3589	10	and	and	CC
18542	3589	11	cut	cut	VBN
18542	3589	12	in	in	IN
18542	3589	13	fillets	fillet	NNS
18542	3589	14	.	.	.
18542	3590	1	Dip	dip	VB
18542	3590	2	into	into	IN
18542	3590	3	salted	salt	VBN
18542	3590	4	milk	milk	NN
18542	3590	5	,	,	,
18542	3590	6	then	then	RB
18542	3590	7	in	in	IN
18542	3590	8	flour	flour	NN
18542	3590	9	,	,	,
18542	3590	10	then	then	RB
18542	3590	11	in	in	IN
18542	3590	12	beaten	beat	VBN
18542	3590	13	egg	egg	NN
18542	3590	14	,	,	,
18542	3590	15	then	then	RB
18542	3590	16	in	in	IN
18542	3590	17	seasoned	seasoned	JJ
18542	3590	18	crumbs	crumb	NNS
18542	3590	19	,	,	,
18542	3590	20	and	and	CC
18542	3590	21	fry	fry	VB
18542	3590	22	in	in	IN
18542	3590	23	deep	deep	JJ
18542	3590	24	fat	fat	NN
18542	3590	25	.	.	.
18542	3591	1	Serve	serve	VB
18542	3591	2	with	with	IN
18542	3591	3	any	any	DT
18542	3591	4	preferred	preferred	JJ
18542	3591	5	sauce	sauce	NN
18542	3591	6	.	.	.
18542	3592	1	SHEEPSHEAD	SHEEPSHEAD	VBN
18542	3592	2	WITH	with	IN
18542	3592	3	CAPER	CAPER	NNP
18542	3592	4	SAUCE	SAUCE	VBN
18542	3592	5	Boil	Boil	NNP
18542	3592	6	according	accord	VBG
18542	3592	7	to	to	IN
18542	3592	8	directions	direction	NNS
18542	3592	9	previously	previously	RB
18542	3592	10	given	give	VBN
18542	3592	11	and	and	CC
18542	3592	12	serve	serve	VB
18542	3592	13	with	with	IN
18542	3592	14	Caper	Caper	NNP
18542	3592	15	Sauce	Sauce	NNP
18542	3592	16	.	.	.
18542	3593	1	SHEEPSHEAD	SHEEPSHEAD	VBN
18542	3593	2	WITH	with	IN
18542	3593	3	DRAWN	DRAWN	NNS
18542	3593	4	BUTTER	butter	VBP
18542	3593	5	Clean	clean	VBP
18542	3593	6	a	a	DT
18542	3593	7	medium	medium	JJ
18542	3593	8	sized	sized	JJ
18542	3593	9	fish	fish	NN
18542	3593	10	,	,	,
18542	3593	11	rub	rub	VBN
18542	3593	12	with	with	IN
18542	3593	13	salt	salt	NN
18542	3593	14	and	and	CC
18542	3593	15	pepper	pepper	NN
18542	3593	16	,	,	,
18542	3593	17	steam	steam	NN
18542	3593	18	for	for	IN
18542	3593	19	an	an	DT
18542	3593	20	hour	hour	NN
18542	3593	21	,	,	,
18542	3593	22	take	take	VB
18542	3593	23	up	up	RP
18542	3593	24	carefully	carefully	RB
18542	3593	25	,	,	,
18542	3593	26	garnish	garnish	VB
18542	3593	27	with	with	IN
18542	3593	28	parsley	parsley	NN
18542	3593	29	and	and	CC
18542	3593	30	lemon	lemon	NN
18542	3593	31	,	,	,
18542	3593	32	and	and	CC
18542	3593	33	serve	serve	VB
18542	3593	34	with	with	IN
18542	3593	35	Drawn	Drawn	NNP
18542	3593	36	-	-	HYPH
18542	3593	37	Butter	Butter	NNP
18542	3593	38	Sauce	Sauce	NNP
18542	3593	39	.	.	.
18542	3594	1	SHEEPSHEAD	SHEEPSHEAD	VBN
18542	3594	2	WITH	with	IN
18542	3594	3	PARSLEY	PARSLEY	NNP
18542	3594	4	SAUCE	SAUCE	VBN
18542	3594	5	Cook	Cook	NNP
18542	3594	6	the	the	DT
18542	3594	7	prepared	prepared	JJ
18542	3594	8	and	and	CC
18542	3594	9	cleaned	clean	VBN
18542	3594	10	fish	fish	NN
18542	3594	11	in	in	IN
18542	3594	12	salted	salt	VBN
18542	3594	13	and	and	CC
18542	3594	14	acidulated	acidulated	JJ
18542	3594	15	water	water	NN
18542	3594	16	to	to	TO
18542	3594	17	cover	cover	VB
18542	3594	18	,	,	,
18542	3594	19	drain	drain	VB
18542	3594	20	,	,	,
18542	3594	21	and	and	CC
18542	3594	22	serve	serve	VB
18542	3594	23	with	with	IN
18542	3594	24	Parsley	Parsley	NNP
18542	3594	25	Sauce	Sauce	NNP
18542	3594	26	.	.	.
18542	3595	1	[	[	-LRB-
18542	3595	2	Page	page	NN
18542	3595	3	357	357	CD
18542	3595	4	]	]	-RRB-
18542	3595	5	SHEEP	SHEEP	NNP
18542	3595	6	SHEAD	SHEAD	NNP
18542	3595	7	À	À	NNP
18542	3595	8	LA	LA	NNP
18542	3595	9	BAHAMA	BAHAMA	NNP
18542	3595	10	Prepare	Prepare	NNP
18542	3595	11	and	and	CC
18542	3595	12	clean	clean	VB
18542	3595	13	a	a	DT
18542	3595	14	large	large	JJ
18542	3595	15	sheepshead	sheepshead	NN
18542	3595	16	and	and	CC
18542	3595	17	remove	remove	VB
18542	3595	18	the	the	DT
18542	3595	19	fins	fin	NNS
18542	3595	20	.	.	.
18542	3596	1	Score	score	RB
18542	3596	2	deeply	deeply	RB
18542	3596	3	to	to	IN
18542	3596	4	the	the	DT
18542	3596	5	bone	bone	NN
18542	3596	6	on	on	IN
18542	3596	7	both	both	DT
18542	3596	8	sides	side	NNS
18542	3596	9	and	and	CC
18542	3596	10	put	put	VBD
18542	3596	11	into	into	IN
18542	3596	12	a	a	DT
18542	3596	13	buttered	butter	VBN
18542	3596	14	fish	fish	NN
18542	3596	15	-	-	HYPH
18542	3596	16	pan	pan	NN
18542	3596	17	with	with	IN
18542	3596	18	a	a	DT
18542	3596	19	chopped	chop	VBN
18542	3596	20	onion	onion	NN
18542	3596	21	,	,	,
18542	3596	22	a	a	DT
18542	3596	23	small	small	JJ
18542	3596	24	bunch	bunch	NN
18542	3596	25	of	of	IN
18542	3596	26	parsley	parsley	NN
18542	3596	27	,	,	,
18542	3596	28	four	four	CD
18542	3596	29	sliced	sliced	JJ
18542	3596	30	tomatoes	tomato	NNS
18542	3596	31	,	,	,
18542	3596	32	and	and	CC
18542	3596	33	four	four	CD
18542	3596	34	chopped	chopped	JJ
18542	3596	35	chilli	chilli	NN
18542	3596	36	peppers	pepper	NNS
18542	3596	37	.	.	.
18542	3597	1	Add	add	VB
18542	3597	2	salt	salt	NN
18542	3597	3	and	and	CC
18542	3597	4	pepper	pepper	NN
18542	3597	5	to	to	IN
18542	3597	6	season	season	NN
18542	3597	7	,	,	,
18542	3597	8	one	one	CD
18542	3597	9	cupful	cupful	NN
18542	3597	10	of	of	IN
18542	3597	11	Catawba	Catawba	NNP
18542	3597	12	wine	wine	NN
18542	3597	13	,	,	,
18542	3597	14	and	and	CC
18542	3597	15	enough	enough	JJ
18542	3597	16	white	white	JJ
18542	3597	17	stock	stock	NN
18542	3597	18	to	to	TO
18542	3597	19	cover	cover	VB
18542	3597	20	.	.	.
18542	3598	1	Cover	cover	VB
18542	3598	2	with	with	IN
18542	3598	3	a	a	DT
18542	3598	4	buttered	butter	VBN
18542	3598	5	paper	paper	NN
18542	3598	6	and	and	CC
18542	3598	7	boil	boil	NN
18542	3598	8	until	until	IN
18542	3598	9	done	do	VBN
18542	3598	10	.	.	.
18542	3599	1	Drain	drain	NN
18542	3599	2	,	,	,
18542	3599	3	strain	strain	VB
18542	3599	4	the	the	DT
18542	3599	5	liquid	liquid	NN
18542	3599	6	through	through	IN
18542	3599	7	a	a	DT
18542	3599	8	coarse	coarse	JJ
18542	3599	9	sieve	sieve	NN
18542	3599	10	,	,	,
18542	3599	11	and	and	CC
18542	3599	12	add	add	VB
18542	3599	13	enough	enough	JJ
18542	3599	14	stock	stock	NN
18542	3599	15	to	to	TO
18542	3599	16	make	make	VB
18542	3599	17	the	the	DT
18542	3599	18	required	require	VBN
18542	3599	19	quantity	quantity	NN
18542	3599	20	of	of	IN
18542	3599	21	sauce	sauce	NN
18542	3599	22	.	.	.
18542	3600	1	Thicken	thicken	NN
18542	3600	2	with	with	IN
18542	3600	3	flour	flour	NN
18542	3600	4	cooked	cook	VBN
18542	3600	5	in	in	IN
18542	3600	6	butter	butter	NN
18542	3600	7	,	,	,
18542	3600	8	take	take	VB
18542	3600	9	from	from	IN
18542	3600	10	the	the	DT
18542	3600	11	fire	fire	NN
18542	3600	12	,	,	,
18542	3600	13	add	add	VB
18542	3600	14	two	two	CD
18542	3600	15	tablespoonfuls	tablespoonful	NNS
18542	3600	16	of	of	IN
18542	3600	17	butter	butter	NN
18542	3600	18	,	,	,
18542	3600	19	a	a	DT
18542	3600	20	teaspoonful	teaspoonful	NN
18542	3600	21	of	of	IN
18542	3600	22	minced	mince	VBN
18542	3600	23	parsley	parsley	NN
18542	3600	24	,	,	,
18542	3600	25	and	and	CC
18542	3600	26	the	the	DT
18542	3600	27	juice	juice	NN
18542	3600	28	of	of	IN
18542	3600	29	half	half	PDT
18542	3600	30	a	a	DT
18542	3600	31	lemon	lemon	NN
18542	3600	32	.	.	.
18542	3601	1	Cover	cover	VB
18542	3601	2	the	the	DT
18542	3601	3	fish	fish	NN
18542	3601	4	with	with	IN
18542	3601	5	broiled	broil	VBN
18542	3601	6	tomatoes	tomato	NNS
18542	3601	7	,	,	,
18542	3601	8	pour	pour	VB
18542	3601	9	the	the	DT
18542	3601	10	sauce	sauce	NN
18542	3601	11	around	around	RB
18542	3601	12	,	,	,
18542	3601	13	and	and	CC
18542	3601	14	serve	serve	VB
18542	3601	15	.	.	.
18542	3602	1	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3602	2	À	À	NNP
18542	3602	3	LA	LA	NNP
18542	3602	4	BIRMINGHAM	BIRMINGHAM	NNP
18542	3602	5	Prepare	Prepare	NNP
18542	3602	6	and	and	CC
18542	3602	7	clean	clean	VB
18542	3602	8	a	a	DT
18542	3602	9	large	large	JJ
18542	3602	10	sheepshead	sheepshead	NN
18542	3602	11	and	and	CC
18542	3602	12	put	put	VBD
18542	3602	13	into	into	IN
18542	3602	14	a	a	DT
18542	3602	15	buttered	butter	VBN
18542	3602	16	fish	fish	NN
18542	3602	17	-	-	HYPH
18542	3602	18	pan	pan	NN
18542	3602	19	with	with	IN
18542	3602	20	four	four	CD
18542	3602	21	tablespoonfuls	tablespoonful	NNS
18542	3602	22	of	of	IN
18542	3602	23	butter	butter	NN
18542	3602	24	,	,	,
18542	3602	25	a	a	DT
18542	3602	26	bunch	bunch	NN
18542	3602	27	of	of	IN
18542	3602	28	parsley	parsley	NN
18542	3602	29	,	,	,
18542	3602	30	a	a	DT
18542	3602	31	shredded	shred	VBN
18542	3602	32	green	green	JJ
18542	3602	33	pepper	pepper	NN
18542	3602	34	,	,	,
18542	3602	35	a	a	DT
18542	3602	36	chopped	chop	VBN
18542	3602	37	onion	onion	NN
18542	3602	38	,	,	,
18542	3602	39	six	six	CD
18542	3602	40	peeled	peel	VBN
18542	3602	41	and	and	CC
18542	3602	42	sliced	sliced	JJ
18542	3602	43	tomatoes	tomato	NNS
18542	3602	44	,	,	,
18542	3602	45	two	two	CD
18542	3602	46	cupfuls	cupful	NNS
18542	3602	47	each	each	DT
18542	3602	48	of	of	IN
18542	3602	49	white	white	JJ
18542	3602	50	wine	wine	NN
18542	3602	51	and	and	CC
18542	3602	52	water	water	NN
18542	3602	53	,	,	,
18542	3602	54	and	and	CC
18542	3602	55	salt	salt	NN
18542	3602	56	and	and	CC
18542	3602	57	paprika	paprika	NNP
18542	3602	58	to	to	TO
18542	3602	59	season	season	VB
18542	3602	60	.	.	.
18542	3603	1	Simmer	simmer	NN
18542	3603	2	until	until	IN
18542	3603	3	the	the	DT
18542	3603	4	fish	fish	NN
18542	3603	5	is	be	VBZ
18542	3603	6	done	do	VBN
18542	3603	7	,	,	,
18542	3603	8	drain	drain	VB
18542	3603	9	,	,	,
18542	3603	10	and	and	CC
18542	3603	11	keep	keep	VB
18542	3603	12	warm	warm	JJ
18542	3603	13	.	.	.
18542	3604	1	Strain	strain	VB
18542	3604	2	the	the	DT
18542	3604	3	liquid	liquid	NN
18542	3604	4	and	and	CC
18542	3604	5	thicken	thicken	NN
18542	3604	6	with	with	IN
18542	3604	7	flour	flour	NN
18542	3604	8	browned	brown	VBN
18542	3604	9	in	in	IN
18542	3604	10	butter	butter	NN
18542	3604	11	.	.	.
18542	3605	1	Pour	pour	VB
18542	3605	2	[	[	-LRB-
18542	3605	3	Page	page	NN
18542	3605	4	358	358	CD
18542	3605	5	]	]	-RRB-
18542	3605	6	over	over	IN
18542	3605	7	the	the	DT
18542	3605	8	fish	fish	NN
18542	3605	9	and	and	CC
18542	3605	10	serve	serve	VB
18542	3605	11	with	with	IN
18542	3605	12	rice	rice	NN
18542	3605	13	and	and	CC
18542	3605	14	baked	bake	VBD
18542	3605	15	green	green	JJ
18542	3605	16	peppers	pepper	NNS
18542	3605	17	.	.	.
18542	3606	1	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3606	2	À	À	NNP
18542	3606	3	LA	LA	NNP
18542	3606	4	CAROLINE	CAROLINE	NNP
18542	3606	5	Clean	clean	VBP
18542	3606	6	a	a	DT
18542	3606	7	sheepshead	sheepshead	NN
18542	3606	8	,	,	,
18542	3606	9	cut	cut	VBD
18542	3606	10	off	off	RP
18542	3606	11	the	the	DT
18542	3606	12	fins	fin	NNS
18542	3606	13	and	and	CC
18542	3606	14	score	score	NN
18542	3606	15	to	to	IN
18542	3606	16	the	the	DT
18542	3606	17	bone	bone	NN
18542	3606	18	on	on	IN
18542	3606	19	each	each	DT
18542	3606	20	side	side	NN
18542	3606	21	.	.	.
18542	3607	1	Put	put	VB
18542	3607	2	into	into	IN
18542	3607	3	a	a	DT
18542	3607	4	buttered	butter	VBN
18542	3607	5	baking	baking	NN
18542	3607	6	-	-	HYPH
18542	3607	7	pan	pan	NN
18542	3607	8	with	with	IN
18542	3607	9	two	two	CD
18542	3607	10	tablespoonfuls	tablespoonful	NNS
18542	3607	11	of	of	IN
18542	3607	12	butter	butter	NN
18542	3607	13	,	,	,
18542	3607	14	a	a	DT
18542	3607	15	bunch	bunch	NN
18542	3607	16	of	of	IN
18542	3607	17	parsley	parsley	NN
18542	3607	18	,	,	,
18542	3607	19	a	a	DT
18542	3607	20	small	small	JJ
18542	3607	21	chopped	chopped	JJ
18542	3607	22	onion	onion	NN
18542	3607	23	,	,	,
18542	3607	24	a	a	DT
18542	3607	25	shredded	shred	VBN
18542	3607	26	green	green	JJ
18542	3607	27	pepper	pepper	NN
18542	3607	28	,	,	,
18542	3607	29	and	and	CC
18542	3607	30	salt	salt	NN
18542	3607	31	and	and	CC
18542	3607	32	pepper	pepper	NN
18542	3607	33	to	to	IN
18542	3607	34	season	season	NN
18542	3607	35	.	.	.
18542	3608	1	Add	add	VB
18542	3608	2	one	one	CD
18542	3608	3	cupful	cupful	NN
18542	3608	4	of	of	IN
18542	3608	5	white	white	JJ
18542	3608	6	wine	wine	NN
18542	3608	7	and	and	CC
18542	3608	8	two	two	CD
18542	3608	9	cupfuls	cupful	NNS
18542	3608	10	of	of	IN
18542	3608	11	water	water	NN
18542	3608	12	or	or	CC
18542	3608	13	white	white	JJ
18542	3608	14	stock	stock	NN
18542	3608	15	.	.	.
18542	3609	1	Cover	cover	VB
18542	3609	2	with	with	IN
18542	3609	3	buttered	butter	VBN
18542	3609	4	paper	paper	NN
18542	3609	5	and	and	CC
18542	3609	6	bake	bake	NN
18542	3609	7	in	in	RP
18542	3609	8	a	a	DT
18542	3609	9	moderate	moderate	JJ
18542	3609	10	oven	oven	NN
18542	3609	11	,	,	,
18542	3609	12	basting	baste	VBG
18542	3609	13	often	often	RB
18542	3609	14	with	with	IN
18542	3609	15	the	the	DT
18542	3609	16	liquid	liquid	NN
18542	3609	17	.	.	.
18542	3610	1	Take	take	VB
18542	3610	2	up	up	RP
18542	3610	3	the	the	DT
18542	3610	4	fish	fish	NN
18542	3610	5	,	,	,
18542	3610	6	strain	strain	VB
18542	3610	7	the	the	DT
18542	3610	8	liquid	liquid	NN
18542	3610	9	,	,	,
18542	3610	10	thicken	thicken	VBN
18542	3610	11	with	with	IN
18542	3610	12	flour	flour	NN
18542	3610	13	cooked	cook	VBN
18542	3610	14	in	in	IN
18542	3610	15	butter	butter	NN
18542	3610	16	,	,	,
18542	3610	17	take	take	VB
18542	3610	18	from	from	IN
18542	3610	19	the	the	DT
18542	3610	20	fire	fire	NN
18542	3610	21	,	,	,
18542	3610	22	add	add	VB
18542	3610	23	two	two	CD
18542	3610	24	tablespoonfuls	tablespoonful	NNS
18542	3610	25	of	of	IN
18542	3610	26	butter	butter	NN
18542	3610	27	,	,	,
18542	3610	28	the	the	DT
18542	3610	29	juice	juice	NN
18542	3610	30	of	of	IN
18542	3610	31	a	a	DT
18542	3610	32	lemon	lemon	NN
18542	3610	33	and	and	CC
18542	3610	34	a	a	DT
18542	3610	35	teaspoonful	teaspoonful	NN
18542	3610	36	of	of	IN
18542	3610	37	minced	mince	VBN
18542	3610	38	parsley	parsley	NN
18542	3610	39	.	.	.
18542	3611	1	Pour	pour	VB
18542	3611	2	over	over	IN
18542	3611	3	the	the	DT
18542	3611	4	fish	fish	NN
18542	3611	5	and	and	CC
18542	3611	6	serve	serve	VB
18542	3611	7	.	.	.
18542	3612	1	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3612	2	À	À	NNP
18542	3612	3	LA	LA	NNP
18542	3612	4	CRÉOLE	CRÉOLE	NNP
18542	3612	5	Chop	Chop	NNP
18542	3612	6	together	together	RB
18542	3612	7	an	an	DT
18542	3612	8	onion	onion	NN
18542	3612	9	,	,	,
18542	3612	10	a	a	DT
18542	3612	11	green	green	JJ
18542	3612	12	pepper	pepper	NN
18542	3612	13	,	,	,
18542	3612	14	a	a	DT
18542	3612	15	tomato	tomato	NN
18542	3612	16	,	,	,
18542	3612	17	four	four	CD
18542	3612	18	mushrooms	mushroom	NNS
18542	3612	19	,	,	,
18542	3612	20	a	a	DT
18542	3612	21	clove	clove	NN
18542	3612	22	of	of	IN
18542	3612	23	garlic	garlic	NN
18542	3612	24	and	and	CC
18542	3612	25	a	a	DT
18542	3612	26	bunch	bunch	NN
18542	3612	27	of	of	IN
18542	3612	28	sweet	sweet	JJ
18542	3612	29	herbs	herb	NNS
18542	3612	30	.	.	.
18542	3613	1	Fry	fry	NN
18542	3613	2	in	in	IN
18542	3613	3	olive	olive	NN
18542	3613	4	-	-	HYPH
18542	3613	5	oil	oil	NN
18542	3613	6	,	,	,
18542	3613	7	add	add	VB
18542	3613	8	a	a	DT
18542	3613	9	tablespoonful	tablespoonful	NN
18542	3613	10	of	of	IN
18542	3613	11	flour	flour	NN
18542	3613	12	and	and	CC
18542	3613	13	cook	cook	NN
18542	3613	14	until	until	IN
18542	3613	15	the	the	DT
18542	3613	16	flour	flour	NN
18542	3613	17	is	be	VBZ
18542	3613	18	brown	brown	JJ
18542	3613	19	.	.	.
18542	3614	1	Add	add	VB
18542	3614	2	one	one	CD
18542	3614	3	cupful	cupful	NN
18542	3614	4	of	of	IN
18542	3614	5	beef	beef	NN
18542	3614	6	stock	stock	NN
18542	3614	7	and	and	CC
18542	3614	8	cook	cook	NN
18542	3614	9	until	until	IN
18542	3614	10	thick	thick	JJ
18542	3614	11	,	,	,
18542	3614	12	stirring	stir	VBG
18542	3614	13	constantly	constantly	RB
18542	3614	14	.	.	.
18542	3615	1	Put	put	VB
18542	3615	2	six	six	CD
18542	3615	3	slices	slice	NNS
18542	3615	4	of	of	IN
18542	3615	5	sheepshead	sheepshead	NN
18542	3615	6	into	into	IN
18542	3615	7	a	a	DT
18542	3615	8	buttered	butter	VBN
18542	3615	9	baking	baking	NN
18542	3615	10	-	-	HYPH
18542	3615	11	pan	pan	NNP
18542	3615	12	,	,	,
18542	3615	13	spread	spread	VBD
18542	3615	14	with	with	IN
18542	3615	15	the	the	DT
18542	3615	16	sauce	sauce	NN
18542	3615	17	,	,	,
18542	3615	18	and	and	CC
18542	3615	19	bake	bake	VB
18542	3615	20	slowly	slowly	RB
18542	3615	21	for	for	IN
18542	3615	22	an	an	DT
18542	3615	23	hour	hour	NN
18542	3615	24	.	.	.
18542	3616	1	[	[	-LRB-
18542	3616	2	Page	page	NN
18542	3616	3	359	359	CD
18542	3616	4	]	]	-RRB-
18542	3616	5	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3616	6	À	À	NNP
18542	3616	7	LA	LA	NNP
18542	3616	8	HOLLANDAISE	HOLLANDAISE	NNP
18542	3616	9	Prepare	Prepare	NNP
18542	3616	10	and	and	CC
18542	3616	11	clean	clean	VB
18542	3616	12	a	a	DT
18542	3616	13	sheepshead	sheepshead	NN
18542	3616	14	,	,	,
18542	3616	15	cover	cover	VBP
18542	3616	16	with	with	IN
18542	3616	17	salted	salted	JJ
18542	3616	18	and	and	CC
18542	3616	19	acidulated	acidulated	JJ
18542	3616	20	water	water	NN
18542	3616	21	,	,	,
18542	3616	22	and	and	CC
18542	3616	23	simmer	simmer	NN
18542	3616	24	until	until	IN
18542	3616	25	done	do	VBN
18542	3616	26	.	.	.
18542	3617	1	Drain	drain	VB
18542	3617	2	and	and	CC
18542	3617	3	serve	serve	VB
18542	3617	4	with	with	IN
18542	3617	5	Hollandaise	Hollandaise	NNP
18542	3617	6	Sauce	Sauce	NNP
18542	3617	7	.	.	.
18542	3618	1	SHEEP	SHEEP	NNP
18542	3618	2	SHEAD	SHEAD	NNP
18542	3618	3	À	À	NNP
18542	3618	4	L'INDIENNE	L'INDIENNE	NNP
18542	3618	5	Cook	Cook	NNP
18542	3618	6	a	a	DT
18542	3618	7	large	large	JJ
18542	3618	8	sheepshead	sheepshead	NN
18542	3618	9	in	in	IN
18542	3618	10	a	a	DT
18542	3618	11	fish	fish	NN
18542	3618	12	-	-	HYPH
18542	3618	13	boiler	boiler	NN
18542	3618	14	with	with	IN
18542	3618	15	two	two	CD
18542	3618	16	cupfuls	cupful	NNS
18542	3618	17	each	each	DT
18542	3618	18	of	of	IN
18542	3618	19	water	water	NN
18542	3618	20	and	and	CC
18542	3618	21	white	white	JJ
18542	3618	22	wine	wine	NN
18542	3618	23	,	,	,
18542	3618	24	two	two	CD
18542	3618	25	tablespoonfuls	tablespoonful	NNS
18542	3618	26	of	of	IN
18542	3618	27	butter	butter	NN
18542	3618	28	,	,	,
18542	3618	29	two	two	CD
18542	3618	30	chopped	chop	VBN
18542	3618	31	onions	onion	NNS
18542	3618	32	,	,	,
18542	3618	33	a	a	DT
18542	3618	34	chopped	chop	VBN
18542	3618	35	green	green	JJ
18542	3618	36	pepper	pepper	NN
18542	3618	37	,	,	,
18542	3618	38	a	a	DT
18542	3618	39	bunch	bunch	NN
18542	3618	40	of	of	IN
18542	3618	41	parsley	parsley	NN
18542	3618	42	,	,	,
18542	3618	43	and	and	CC
18542	3618	44	salt	salt	NN
18542	3618	45	,	,	,
18542	3618	46	pepper	pepper	NN
18542	3618	47	,	,	,
18542	3618	48	and	and	CC
18542	3618	49	sweet	sweet	JJ
18542	3618	50	herbs	herb	NNS
18542	3618	51	to	to	TO
18542	3618	52	season	season	VB
18542	3618	53	.	.	.
18542	3619	1	Cover	cover	VB
18542	3619	2	with	with	IN
18542	3619	3	buttered	butter	VBN
18542	3619	4	paper	paper	NN
18542	3619	5	,	,	,
18542	3619	6	boil	boil	VBP
18542	3619	7	until	until	IN
18542	3619	8	done	do	VBN
18542	3619	9	and	and	CC
18542	3619	10	drain	drain	VB
18542	3619	11	.	.	.
18542	3620	1	Cook	cook	VB
18542	3620	2	three	three	CD
18542	3620	3	tablespoonfuls	tablespoonful	NNS
18542	3620	4	of	of	IN
18542	3620	5	butter	butter	NN
18542	3620	6	with	with	IN
18542	3620	7	two	two	CD
18542	3620	8	tablespoonfuls	tablespoonful	NNS
18542	3620	9	each	each	DT
18542	3620	10	of	of	IN
18542	3620	11	flour	flour	NN
18542	3620	12	and	and	CC
18542	3620	13	curry	curry	NN
18542	3620	14	powder	powder	NN
18542	3620	15	,	,	,
18542	3620	16	add	add	VB
18542	3620	17	the	the	DT
18542	3620	18	liquid	liquid	NN
18542	3620	19	drained	drain	VBN
18542	3620	20	from	from	IN
18542	3620	21	the	the	DT
18542	3620	22	fish	fish	NN
18542	3620	23	,	,	,
18542	3620	24	and	and	CC
18542	3620	25	enough	enough	JJ
18542	3620	26	stock	stock	NN
18542	3620	27	to	to	TO
18542	3620	28	make	make	VB
18542	3620	29	the	the	DT
18542	3620	30	required	require	VBN
18542	3620	31	quantity	quantity	NN
18542	3620	32	of	of	IN
18542	3620	33	sauce	sauce	NN
18542	3620	34	.	.	.
18542	3621	1	Cook	cook	VB
18542	3621	2	until	until	IN
18542	3621	3	thick	thick	JJ
18542	3621	4	,	,	,
18542	3621	5	stirring	stir	VBG
18542	3621	6	constantly	constantly	RB
18542	3621	7	,	,	,
18542	3621	8	and	and	CC
18542	3621	9	skim	skim	VB
18542	3621	10	off	off	RP
18542	3621	11	the	the	DT
18542	3621	12	fat	fat	NN
18542	3621	13	.	.	.
18542	3622	1	Add	add	VB
18542	3622	2	two	two	CD
18542	3622	3	tablespoonfuls	tablespoonful	NNS
18542	3622	4	each	each	DT
18542	3622	5	of	of	IN
18542	3622	6	butter	butter	NN
18542	3622	7	and	and	CC
18542	3622	8	chutney	chutney	NN
18542	3622	9	sauce	sauce	NN
18542	3622	10	,	,	,
18542	3622	11	take	take	VBP
18542	3622	12	from	from	IN
18542	3622	13	the	the	DT
18542	3622	14	fire	fire	NN
18542	3622	15	,	,	,
18542	3622	16	add	add	VB
18542	3622	17	the	the	DT
18542	3622	18	juice	juice	NN
18542	3622	19	of	of	IN
18542	3622	20	a	a	DT
18542	3622	21	lemon	lemon	NN
18542	3622	22	,	,	,
18542	3622	23	pour	pour	VB
18542	3622	24	over	over	IN
18542	3622	25	the	the	DT
18542	3622	26	fish	fish	NN
18542	3622	27	,	,	,
18542	3622	28	and	and	CC
18542	3622	29	serve	serve	VB
18542	3622	30	with	with	IN
18542	3622	31	plain	plain	JJ
18542	3622	32	boiled	boil	VBN
18542	3622	33	rice	rice	NN
18542	3622	34	.	.	.
18542	3623	1	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3623	2	À	À	NNP
18542	3623	3	LA	LA	NNP
18542	3623	4	LOUISIANNE	LOUISIANNE	NNP
18542	3623	5	Prepare	prepare	VB
18542	3623	6	and	and	CC
18542	3623	7	clean	clean	VB
18542	3623	8	a	a	DT
18542	3623	9	large	large	JJ
18542	3623	10	sheepshead	sheepshead	NN
18542	3623	11	and	and	CC
18542	3623	12	put	put	VBD
18542	3623	13	into	into	IN
18542	3623	14	a	a	DT
18542	3623	15	buttered	butter	VBN
18542	3623	16	baking	baking	NN
18542	3623	17	-	-	HYPH
18542	3623	18	dish	dish	NN
18542	3623	19	with	with	IN
18542	3623	20	two	two	CD
18542	3623	21	sliced	sliced	JJ
18542	3623	22	onions	onion	NNS
18542	3623	23	,	,	,
18542	3623	24	a	a	DT
18542	3623	25	chopped	chop	VBN
18542	3623	26	green	green	JJ
18542	3623	27	pepper	pepper	NN
18542	3623	28	,	,	,
18542	3623	29	a	a	DT
18542	3623	30	cupful	cupful	NN
18542	3623	31	of	of	IN
18542	3623	32	stewed	stew	VBN
18542	3623	33	and	and	CC
18542	3623	34	[	[	-LRB-
18542	3623	35	Page	page	NN
18542	3623	36	360	360	CD
18542	3623	37	]	]	-RRB-
18542	3623	38	strained	strained	JJ
18542	3623	39	tomatoes	tomato	NNS
18542	3623	40	,	,	,
18542	3623	41	two	two	CD
18542	3623	42	cupfuls	cupful	NNS
18542	3623	43	of	of	IN
18542	3623	44	white	white	JJ
18542	3623	45	wine	wine	NN
18542	3623	46	,	,	,
18542	3623	47	a	a	DT
18542	3623	48	bunch	bunch	NN
18542	3623	49	of	of	IN
18542	3623	50	parsley	parsley	NN
18542	3623	51	,	,	,
18542	3623	52	a	a	DT
18542	3623	53	tablespoonful	tablespoonful	NN
18542	3623	54	of	of	IN
18542	3623	55	butter	butter	NN
18542	3623	56	,	,	,
18542	3623	57	and	and	CC
18542	3623	58	salt	salt	NN
18542	3623	59	and	and	CC
18542	3623	60	white	white	JJ
18542	3623	61	pepper	pepper	NN
18542	3623	62	to	to	IN
18542	3623	63	season	season	NN
18542	3623	64	.	.	.
18542	3624	1	Cover	cover	VB
18542	3624	2	with	with	IN
18542	3624	3	buttered	butter	VBN
18542	3624	4	paper	paper	NN
18542	3624	5	and	and	CC
18542	3624	6	bake	bake	NN
18542	3624	7	for	for	IN
18542	3624	8	forty	forty	CD
18542	3624	9	minutes	minute	NNS
18542	3624	10	,	,	,
18542	3624	11	basting	baste	VBG
18542	3624	12	as	as	RB
18542	3624	13	necessary	necessary	JJ
18542	3624	14	.	.	.
18542	3625	1	When	when	WRB
18542	3625	2	done	do	VBN
18542	3625	3	,	,	,
18542	3625	4	drain	drain	VB
18542	3625	5	the	the	DT
18542	3625	6	fish	fish	NN
18542	3625	7	and	and	CC
18542	3625	8	keep	keep	VB
18542	3625	9	it	-PRON-	PRP
18542	3625	10	warm	warm	JJ
18542	3625	11	.	.	.
18542	3626	1	Strain	strain	VB
18542	3626	2	the	the	DT
18542	3626	3	liquid	liquid	NN
18542	3626	4	and	and	CC
18542	3626	5	add	add	VB
18542	3626	6	enough	enough	JJ
18542	3626	7	brown	brown	JJ
18542	3626	8	stock	stock	NN
18542	3626	9	to	to	TO
18542	3626	10	make	make	VB
18542	3626	11	the	the	DT
18542	3626	12	required	require	VBN
18542	3626	13	quantity	quantity	NN
18542	3626	14	of	of	IN
18542	3626	15	sauce	sauce	NN
18542	3626	16	.	.	.
18542	3627	1	Thicken	thicken	NN
18542	3627	2	with	with	IN
18542	3627	3	flour	flour	NN
18542	3627	4	browned	brown	VBN
18542	3627	5	in	in	IN
18542	3627	6	butter	butter	NN
18542	3627	7	,	,	,
18542	3627	8	add	add	VB
18542	3627	9	the	the	DT
18542	3627	10	juice	juice	NN
18542	3627	11	of	of	IN
18542	3627	12	a	a	DT
18542	3627	13	lemon	lemon	NN
18542	3627	14	and	and	CC
18542	3627	15	a	a	DT
18542	3627	16	little	little	JJ
18542	3627	17	minced	mince	VBN
18542	3627	18	parsley	parsley	NN
18542	3627	19	.	.	.
18542	3628	1	Pour	pour	VB
18542	3628	2	over	over	IN
18542	3628	3	the	the	DT
18542	3628	4	fish	fish	NN
18542	3628	5	and	and	CC
18542	3628	6	serve	serve	VB
18542	3628	7	with	with	IN
18542	3628	8	a	a	DT
18542	3628	9	border	border	NN
18542	3628	10	of	of	IN
18542	3628	11	plain	plain	JJ
18542	3628	12	boiled	boil	VBN
18542	3628	13	rice	rice	NN
18542	3628	14	.	.	.
18542	3629	1	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3629	2	À	À	NNP
18542	3629	3	LA	LA	NNP
18542	3629	4	MAJESTIC	MAJESTIC	NNP
18542	3629	5	Butter	Butter	NNP
18542	3629	6	a	a	DT
18542	3629	7	baking	baking	NN
18542	3629	8	-	-	HYPH
18542	3629	9	pan	pan	NN
18542	3629	10	and	and	CC
18542	3629	11	line	line	VB
18542	3629	12	it	-PRON-	PRP
18542	3629	13	with	with	IN
18542	3629	14	sliced	sliced	JJ
18542	3629	15	onions	onion	NNS
18542	3629	16	and	and	CC
18542	3629	17	tomatoes	tomato	NNS
18542	3629	18	,	,	,
18542	3629	19	sprinkled	sprinkle	VBN
18542	3629	20	with	with	IN
18542	3629	21	salt	salt	NN
18542	3629	22	,	,	,
18542	3629	23	pepper	pepper	NN
18542	3629	24	,	,	,
18542	3629	25	and	and	CC
18542	3629	26	minced	mince	VBD
18542	3629	27	parsley	parsley	NN
18542	3629	28	.	.	.
18542	3630	1	Lay	lay	VB
18542	3630	2	upon	upon	IN
18542	3630	3	it	-PRON-	PRP
18542	3630	4	a	a	DT
18542	3630	5	cleaned	clean	VBN
18542	3630	6	sheepshead	sheepshead	NN
18542	3630	7	weighing	weigh	VBG
18542	3630	8	three	three	CD
18542	3630	9	pounds	pound	NNS
18542	3630	10	.	.	.
18542	3631	1	Sprinkle	sprinkle	VB
18542	3631	2	with	with	IN
18542	3631	3	salt	salt	NN
18542	3631	4	,	,	,
18542	3631	5	pepper	pepper	NN
18542	3631	6	,	,	,
18542	3631	7	and	and	CC
18542	3631	8	flour	flour	NN
18542	3631	9	,	,	,
18542	3631	10	and	and	CC
18542	3631	11	add	add	VB
18542	3631	12	enough	enough	JJ
18542	3631	13	stock	stock	NN
18542	3631	14	and	and	CC
18542	3631	15	white	white	JJ
18542	3631	16	wine	wine	NN
18542	3631	17	to	to	TO
18542	3631	18	keep	keep	VB
18542	3631	19	from	from	IN
18542	3631	20	burning	burn	VBG
18542	3631	21	.	.	.
18542	3632	1	Baste	Baste	NNP
18542	3632	2	as	as	IN
18542	3632	3	required	require	VBN
18542	3632	4	and	and	CC
18542	3632	5	serve	serve	VB
18542	3632	6	with	with	IN
18542	3632	7	the	the	DT
18542	3632	8	onions	onion	NNS
18542	3632	9	and	and	CC
18542	3632	10	tomatoes	tomato	NNS
18542	3632	11	around	around	IN
18542	3632	12	the	the	DT
18542	3632	13	platter	platter	NN
18542	3632	14	.	.	.
18542	3633	1	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	3633	2	À	À	NNP
18542	3633	3	LA	LA	NNP
18542	3633	4	MOBILE	MOBILE	NNP
18542	3633	5	Prepare	Prepare	NNP
18542	3633	6	and	and	CC
18542	3633	7	clean	clean	VB
18542	3633	8	a	a	DT
18542	3633	9	large	large	JJ
18542	3633	10	fish	fish	NN
18542	3633	11	and	and	CC
18542	3633	12	cut	cut	VBD
18542	3633	13	it	-PRON-	PRP
18542	3633	14	into	into	IN
18542	3633	15	thin	thin	JJ
18542	3633	16	slices	slice	NNS
18542	3633	17	.	.	.
18542	3634	1	Put	put	VB
18542	3634	2	into	into	IN
18542	3634	3	a	a	DT
18542	3634	4	buttered	butter	VBN
18542	3634	5	saucepan	saucepan	NN
18542	3634	6	with	with	IN
18542	3634	7	half	half	PDT
18542	3634	8	a	a	DT
18542	3634	9	dozen	dozen	NN
18542	3634	10	sliced	slice	VBN
18542	3634	11	tomatoes	tomato	NNS
18542	3634	12	,	,	,
18542	3634	13	two	two	CD
18542	3634	14	sliced	sliced	JJ
18542	3634	15	onions	onion	NNS
18542	3634	16	,	,	,
18542	3634	17	a	a	DT
18542	3634	18	bunch	bunch	NN
18542	3634	19	of	of	IN
18542	3634	20	parsley	parsley	NN
18542	3634	21	,	,	,
18542	3634	22	two	two	CD
18542	3634	23	bruised	bruise	VBN
18542	3634	24	beans	bean	NNS
18542	3634	25	of	of	IN
18542	3634	26	garlic	garlic	NN
18542	3634	27	,	,	,
18542	3634	28	and	and	CC
18542	3634	29	[	[	-LRB-
18542	3634	30	Page	page	NN
18542	3634	31	361	361	CD
18542	3634	32	]	]	-RRB-
18542	3634	33	salt	salt	NN
18542	3634	34	,	,	,
18542	3634	35	paprika	paprika	NNP
18542	3634	36	,	,	,
18542	3634	37	and	and	CC
18542	3634	38	sweet	sweet	JJ
18542	3634	39	herbs	herb	NNS
18542	3634	40	to	to	TO
18542	3634	41	season	season	VB
18542	3634	42	.	.	.
18542	3635	1	Add	add	VB
18542	3635	2	equal	equal	JJ
18542	3635	3	parts	part	NNS
18542	3635	4	of	of	IN
18542	3635	5	Claret	Claret	NNP
18542	3635	6	and	and	CC
18542	3635	7	white	white	JJ
18542	3635	8	stock	stock	NN
18542	3635	9	to	to	TO
18542	3635	10	cover	cover	VB
18542	3635	11	.	.	.
18542	3636	1	Cover	cover	VB
18542	3636	2	with	with	IN
18542	3636	3	buttered	butter	VBN
18542	3636	4	paper	paper	NN
18542	3636	5	,	,	,
18542	3636	6	bring	bring	VB
18542	3636	7	to	to	IN
18542	3636	8	the	the	DT
18542	3636	9	boil	boil	NN
18542	3636	10	,	,	,
18542	3636	11	and	and	CC
18542	3636	12	simmer	simmer	NN
18542	3636	13	for	for	IN
18542	3636	14	forty	forty	CD
18542	3636	15	minutes	minute	NNS
18542	3636	16	.	.	.
18542	3637	1	Drain	drain	NN
18542	3637	2	,	,	,
18542	3637	3	strain	strain	VB
18542	3637	4	the	the	DT
18542	3637	5	sauce	sauce	NN
18542	3637	6	,	,	,
18542	3637	7	thicken	thicken	VBN
18542	3637	8	with	with	IN
18542	3637	9	flour	flour	NN
18542	3637	10	browned	brown	VBN
18542	3637	11	in	in	IN
18542	3637	12	butter	butter	NN
18542	3637	13	,	,	,
18542	3637	14	take	take	VB
18542	3637	15	from	from	IN
18542	3637	16	the	the	DT
18542	3637	17	fire	fire	NN
18542	3637	18	,	,	,
18542	3637	19	add	add	VB
18542	3637	20	a	a	DT
18542	3637	21	tablespoonful	tablespoonful	NN
18542	3637	22	of	of	IN
18542	3637	23	butter	butter	NN
18542	3637	24	and	and	CC
18542	3637	25	the	the	DT
18542	3637	26	juice	juice	NN
18542	3637	27	of	of	IN
18542	3637	28	a	a	DT
18542	3637	29	lemon	lemon	NN
18542	3637	30	,	,	,
18542	3637	31	pour	pour	VB
18542	3637	32	over	over	IN
18542	3637	33	the	the	DT
18542	3637	34	fish	fish	NN
18542	3637	35	and	and	CC
18542	3637	36	serve	serve	VB
18542	3637	37	.	.	.
18542	3638	1	[	[	-LRB-
18542	3638	2	Page	page	NN
18542	3638	3	363	363	CD
18542	3638	4	]	]	-RRB-
18542	3638	5	NINE	nine	CD
18542	3638	6	WAYS	ways	NN
18542	3638	7	TO	to	IN
18542	3638	8	COOK	COOK	NNP
18542	3638	9	SKATE	SKATE	NNP
18542	3638	10	FRIED	FRIED	NNP
18542	3638	11	SKATE	SKATE	NNP
18542	3638	12	Prepare	prepare	VB
18542	3638	13	and	and	CC
18542	3638	14	clean	clean	VB
18542	3638	15	the	the	DT
18542	3638	16	fish	fish	NN
18542	3638	17	and	and	CC
18542	3638	18	cut	cut	VBD
18542	3638	19	into	into	IN
18542	3638	20	suitable	suitable	JJ
18542	3638	21	pieces	piece	NNS
18542	3638	22	for	for	IN
18542	3638	23	serving	serve	VBG
18542	3638	24	.	.	.
18542	3639	1	Dip	dip	VB
18542	3639	2	in	in	IN
18542	3639	3	flour	flour	NN
18542	3639	4	,	,	,
18542	3639	5	then	then	RB
18542	3639	6	in	in	IN
18542	3639	7	egg	egg	NN
18542	3639	8	,	,	,
18542	3639	9	then	then	RB
18542	3639	10	in	in	IN
18542	3639	11	crumbs	crumb	NNS
18542	3639	12	,	,	,
18542	3639	13	and	and	CC
18542	3639	14	fry	fry	VB
18542	3639	15	in	in	IN
18542	3639	16	deep	deep	JJ
18542	3639	17	fat	fat	NN
18542	3639	18	.	.	.
18542	3640	1	Serve	serve	VB
18542	3640	2	with	with	IN
18542	3640	3	any	any	DT
18542	3640	4	preferred	preferred	JJ
18542	3640	5	sauce	sauce	NN
18542	3640	6	.	.	.
18542	3641	1	BOILED	BOILED	NNP
18542	3641	2	SKATE	SKATE	NNP
18542	3641	3	Prepare	prepare	VBP
18542	3641	4	and	and	CC
18542	3641	5	clean	clean	VB
18542	3641	6	a	a	DT
18542	3641	7	small	small	JJ
18542	3641	8	skate	skate	NN
18542	3641	9	and	and	CC
18542	3641	10	cut	cut	VBD
18542	3641	11	into	into	IN
18542	3641	12	convenient	convenient	JJ
18542	3641	13	pieces	piece	NNS
18542	3641	14	for	for	IN
18542	3641	15	serving	serve	VBG
18542	3641	16	.	.	.
18542	3642	1	Put	put	VB
18542	3642	2	into	into	IN
18542	3642	3	a	a	DT
18542	3642	4	kettle	kettle	NN
18542	3642	5	an	an	DT
18542	3642	6	onion	onion	NN
18542	3642	7	and	and	CC
18542	3642	8	a	a	DT
18542	3642	9	carrot	carrot	NN
18542	3642	10	sliced	slice	VBN
18542	3642	11	,	,	,
18542	3642	12	a	a	DT
18542	3642	13	bunch	bunch	NN
18542	3642	14	of	of	IN
18542	3642	15	parsley	parsley	NNP
18542	3642	16	,	,	,
18542	3642	17	a	a	DT
18542	3642	18	sprig	sprig	NN
18542	3642	19	of	of	IN
18542	3642	20	thyme	thyme	NNS
18542	3642	21	,	,	,
18542	3642	22	two	two	CD
18542	3642	23	bay	bay	NN
18542	3642	24	-	-	HYPH
18542	3642	25	leaves	leave	NNS
18542	3642	26	,	,	,
18542	3642	27	a	a	DT
18542	3642	28	tablespoonful	tablespoonful	JJ
18542	3642	29	each	each	DT
18542	3642	30	of	of	IN
18542	3642	31	salt	salt	NN
18542	3642	32	and	and	CC
18542	3642	33	pepper	pepper	NN
18542	3642	34	-	-	HYPH
18542	3642	35	corns	corn	NNS
18542	3642	36	,	,	,
18542	3642	37	and	and	CC
18542	3642	38	half	half	PDT
18542	3642	39	a	a	DT
18542	3642	40	cupful	cupful	NN
18542	3642	41	of	of	IN
18542	3642	42	vinegar	vinegar	NN
18542	3642	43	.	.	.
18542	3643	1	Put	put	VB
18542	3643	2	the	the	DT
18542	3643	3	fish	fish	NN
18542	3643	4	on	on	IN
18542	3643	5	this	this	DT
18542	3643	6	,	,	,
18542	3643	7	add	add	VB
18542	3643	8	cold	cold	JJ
18542	3643	9	water	water	NN
18542	3643	10	to	to	TO
18542	3643	11	cover	cover	VB
18542	3643	12	,	,	,
18542	3643	13	and	and	CC
18542	3643	14	boil	boil	VB
18542	3643	15	slowly	slowly	RB
18542	3643	16	for	for	IN
18542	3643	17	forty	forty	CD
18542	3643	18	-	-	HYPH
18542	3643	19	five	five	CD
18542	3643	20	minutes	minute	NNS
18542	3643	21	.	.	.
18542	3644	1	Drain	drain	VB
18542	3644	2	and	and	CC
18542	3644	3	serve	serve	VB
18542	3644	4	with	with	IN
18542	3644	5	any	any	DT
18542	3644	6	preferred	preferred	JJ
18542	3644	7	sauce	sauce	NN
18542	3644	8	.	.	.
18542	3645	1	BOILED	BOILED	NNP
18542	3645	2	SKATE	SKATE	NNP
18542	3645	3	WITH	with	IN
18542	3645	4	BLACK	black	NN
18542	3645	5	BUTTER	butter	NN
18542	3645	6	Boil	Boil	NNP
18542	3645	7	the	the	DT
18542	3645	8	skate	skate	NN
18542	3645	9	until	until	IN
18542	3645	10	tender	tender	NN
18542	3645	11	in	in	IN
18542	3645	12	salted	salt	VBN
18542	3645	13	and	and	CC
18542	3645	14	acidulated	acidulated	JJ
18542	3645	15	water	water	NN
18542	3645	16	to	to	TO
18542	3645	17	cover	cover	VB
18542	3645	18	,	,	,
18542	3645	19	with	with	IN
18542	3645	20	onion	onion	NN
18542	3645	21	,	,	,
18542	3645	22	thyme	thyme	NNS
18542	3645	23	,	,	,
18542	3645	24	parsley	parsley	NN
18542	3645	25	,	,	,
18542	3645	26	bay	bay	NN
18542	3645	27	-	-	HYPH
18542	3645	28	leaves	leave	NNS
18542	3645	29	,	,	,
18542	3645	30	and	and	CC
18542	3645	31	pepper	pepper	NN
18542	3645	32	to	to	IN
18542	3645	33	season	season	NN
18542	3645	34	.	.	.
18542	3646	1	Drain	drain	VB
18542	3646	2	the	the	DT
18542	3646	3	fish	fish	NN
18542	3646	4	and	and	CC
18542	3646	5	pour	pour	VB
18542	3646	6	over	over	IN
18542	3646	7	half	half	PDT
18542	3646	8	a	a	DT
18542	3646	9	cupful	cupful	NN
18542	3646	10	of	of	IN
18542	3646	11	browned	brown	VBN
18542	3646	12	butter	butter	NN
18542	3646	13	to	to	TO
18542	3646	14	which	which	WDT
18542	3646	15	a	a	DT
18542	3646	16	[	[	-LRB-
18542	3646	17	Page	page	NN
18542	3646	18	364	364	CD
18542	3646	19	]	]	-RRB-
18542	3646	20	tablespoonful	tablespoonful	JJ
18542	3646	21	of	of	IN
18542	3646	22	vinegar	vinegar	NN
18542	3646	23	has	have	VBZ
18542	3646	24	been	be	VBN
18542	3646	25	added	add	VBN
18542	3646	26	.	.	.
18542	3647	1	BOILED	BOILED	NNP
18542	3647	2	SKATE	SKATE	NNP
18542	3647	3	WITH	with	IN
18542	3647	4	CAPER	CAPER	NNP
18542	3647	5	SAUCE	SAUCE	VBD
18542	3647	6	Cook	cook	VBP
18542	3647	7	the	the	DT
18542	3647	8	fish	fish	NN
18542	3647	9	in	in	IN
18542	3647	10	salted	salt	VBN
18542	3647	11	and	and	CC
18542	3647	12	acidulated	acidulated	JJ
18542	3647	13	water	water	NN
18542	3647	14	to	to	TO
18542	3647	15	cover	cover	VB
18542	3647	16	,	,	,
18542	3647	17	adding	add	VBG
18542	3647	18	a	a	DT
18542	3647	19	sliced	sliced	JJ
18542	3647	20	onion	onion	NN
18542	3647	21	,	,	,
18542	3647	22	two	two	CD
18542	3647	23	bay	bay	NN
18542	3647	24	-	-	HYPH
18542	3647	25	leaves	leave	NNS
18542	3647	26	,	,	,
18542	3647	27	and	and	CC
18542	3647	28	a	a	DT
18542	3647	29	bunch	bunch	NN
18542	3647	30	of	of	IN
18542	3647	31	parsley	parsley	NN
18542	3647	32	to	to	IN
18542	3647	33	the	the	DT
18542	3647	34	water	water	NN
18542	3647	35	,	,	,
18542	3647	36	with	with	IN
18542	3647	37	salt	salt	NN
18542	3647	38	and	and	CC
18542	3647	39	pepper	pepper	NN
18542	3647	40	to	to	IN
18542	3647	41	season	season	NN
18542	3647	42	.	.	.
18542	3648	1	Drain	drain	NN
18542	3648	2	,	,	,
18542	3648	3	place	place	NN
18542	3648	4	on	on	IN
18542	3648	5	a	a	DT
18542	3648	6	hot	hot	JJ
18542	3648	7	dish	dish	NN
18542	3648	8	,	,	,
18542	3648	9	and	and	CC
18542	3648	10	serve	serve	VB
18542	3648	11	with	with	IN
18542	3648	12	Caper	Caper	NNP
18542	3648	13	Sauce	Sauce	NNP
18542	3648	14	.	.	.
18542	3649	1	BOILED	BOILED	NNP
18542	3649	2	SKATE	SKATE	NNP
18542	3649	3	WITH	with	IN
18542	3649	4	OYSTER	OYSTER	NNP
18542	3649	5	SAUCE	SAUCE	VBN
18542	3649	6	Boil	Boil	NNP
18542	3649	7	the	the	DT
18542	3649	8	fish	fish	NN
18542	3649	9	in	in	IN
18542	3649	10	salted	salt	VBN
18542	3649	11	and	and	CC
18542	3649	12	acidulated	acidulated	JJ
18542	3649	13	water	water	NN
18542	3649	14	to	to	TO
18542	3649	15	cover	cover	VB
18542	3649	16	,	,	,
18542	3649	17	drain	drain	VB
18542	3649	18	,	,	,
18542	3649	19	and	and	CC
18542	3649	20	serve	serve	VB
18542	3649	21	with	with	IN
18542	3649	22	Oyster	Oyster	NNP
18542	3649	23	Sauce	Sauce	NNP
18542	3649	24	.	.	.
18542	3650	1	BAKED	BAKED	NNP
18542	3650	2	SKATE	SKATE	NNP
18542	3650	3	Skin	skin	VBP
18542	3650	4	the	the	DT
18542	3650	5	fish	fish	NN
18542	3650	6	and	and	CC
18542	3650	7	cut	cut	VBD
18542	3650	8	into	into	IN
18542	3650	9	suitable	suitable	JJ
18542	3650	10	pieces	piece	NNS
18542	3650	11	for	for	IN
18542	3650	12	serving	serve	VBG
18542	3650	13	.	.	.
18542	3651	1	Put	put	VB
18542	3651	2	into	into	IN
18542	3651	3	a	a	DT
18542	3651	4	buttered	butter	VBN
18542	3651	5	saucepan	saucepan	NN
18542	3651	6	with	with	IN
18542	3651	7	the	the	DT
18542	3651	8	juice	juice	NN
18542	3651	9	of	of	IN
18542	3651	10	half	half	PDT
18542	3651	11	a	a	DT
18542	3651	12	lemon	lemon	NN
18542	3651	13	and	and	CC
18542	3651	14	a	a	DT
18542	3651	15	bunch	bunch	NN
18542	3651	16	of	of	IN
18542	3651	17	sweet	sweet	JJ
18542	3651	18	herbs	herb	NNS
18542	3651	19	.	.	.
18542	3652	1	Sprinkle	sprinkle	VB
18542	3652	2	with	with	IN
18542	3652	3	salt	salt	NN
18542	3652	4	and	and	CC
18542	3652	5	pepper	pepper	NN
18542	3652	6	,	,	,
18542	3652	7	dredge	dredge	NN
18542	3652	8	with	with	IN
18542	3652	9	flour	flour	NN
18542	3652	10	,	,	,
18542	3652	11	and	and	CC
18542	3652	12	pour	pour	VB
18542	3652	13	in	in	IN
18542	3652	14	two	two	CD
18542	3652	15	cupfuls	cupful	NNS
18542	3652	16	of	of	IN
18542	3652	17	milk	milk	NN
18542	3652	18	.	.	.
18542	3653	1	When	when	WRB
18542	3653	2	nearly	nearly	RB
18542	3653	3	tender	tender	VBP
18542	3653	4	,	,	,
18542	3653	5	drain	drain	VBP
18542	3653	6	,	,	,
18542	3653	7	brown	brown	JJ
18542	3653	8	in	in	IN
18542	3653	9	the	the	DT
18542	3653	10	oven	oven	NN
18542	3653	11	,	,	,
18542	3653	12	thicken	thicken	VB
18542	3653	13	the	the	DT
18542	3653	14	sauce	sauce	NN
18542	3653	15	with	with	IN
18542	3653	16	butter	butter	NN
18542	3653	17	and	and	CC
18542	3653	18	flour	flour	NN
18542	3653	19	cooked	cook	VBN
18542	3653	20	together	together	RB
18542	3653	21	,	,	,
18542	3653	22	pour	pour	VBP
18542	3653	23	around	around	IN
18542	3653	24	the	the	DT
18542	3653	25	fish	fish	NN
18542	3653	26	and	and	CC
18542	3653	27	serve	serve	VB
18542	3653	28	.	.	.
18542	3654	1	SKATE	SKATE	NNS
18542	3654	2	WITH	with	IN
18542	3654	3	FINE	fine	JJ
18542	3654	4	HERBS	herbs	VBP
18542	3654	5	Butter	Butter	NNP
18542	3654	6	a	a	DT
18542	3654	7	baking	baking	NN
18542	3654	8	-	-	HYPH
18542	3654	9	dish	dish	NN
18542	3654	10	and	and	CC
18542	3654	11	put	put	VBD
18542	3654	12	into	into	IN
18542	3654	13	it	-PRON-	PRP
18542	3654	14	pieces	piece	NNS
18542	3654	15	of	of	IN
18542	3654	16	prepared	prepare	VBN
18542	3654	17	skate	skate	NN
18542	3654	18	.	.	.
18542	3655	1	Sprinkle	sprinkle	VB
18542	3655	2	with	with	IN
18542	3655	3	chopped	chopped	JJ
18542	3655	4	mushrooms	mushroom	NNS
18542	3655	5	,	,	,
18542	3655	6	onion	onion	NN
18542	3655	7	,	,	,
18542	3655	8	and	and	CC
18542	3655	9	parsley	parsley	NN
18542	3655	10	,	,	,
18542	3655	11	season	season	NN
18542	3655	12	with	with	IN
18542	3655	13	[	[	-LRB-
18542	3655	14	Page	Page	NNP
18542	3655	15	365	365	CD
18542	3655	16	]	]	-RRB-
18542	3655	17	salt	salt	NN
18542	3655	18	and	and	CC
18542	3655	19	pepper	pepper	NN
18542	3655	20	,	,	,
18542	3655	21	add	add	VB
18542	3655	22	two	two	CD
18542	3655	23	wineglassfuls	wineglassful	NNS
18542	3655	24	of	of	IN
18542	3655	25	Sherry	Sherry	NNP
18542	3655	26	and	and	CC
18542	3655	27	half	half	PDT
18542	3655	28	a	a	DT
18542	3655	29	cupful	cupful	NN
18542	3655	30	of	of	IN
18542	3655	31	stock	stock	NN
18542	3655	32	.	.	.
18542	3656	1	Sprinkle	sprinkle	VB
18542	3656	2	with	with	IN
18542	3656	3	crumbs	crumb	NNS
18542	3656	4	and	and	CC
18542	3656	5	bake	bake	NN
18542	3656	6	.	.	.
18542	3657	1	Take	take	VB
18542	3657	2	up	up	RP
18542	3657	3	the	the	DT
18542	3657	4	fish	fish	NN
18542	3657	5	carefully	carefully	RB
18542	3657	6	and	and	CC
18542	3657	7	add	add	VB
18542	3657	8	to	to	IN
18542	3657	9	the	the	DT
18542	3657	10	liquid	liquid	JJ
18542	3657	11	enough	enough	JJ
18542	3657	12	brown	brown	JJ
18542	3657	13	stock	stock	NN
18542	3657	14	to	to	TO
18542	3657	15	make	make	VB
18542	3657	16	the	the	DT
18542	3657	17	required	require	VBN
18542	3657	18	quantity	quantity	NN
18542	3657	19	of	of	IN
18542	3657	20	sauce	sauce	NN
18542	3657	21	.	.	.
18542	3658	1	Thicken	Thicken	VBN
18542	3658	2	with	with	IN
18542	3658	3	butter	butter	NN
18542	3658	4	and	and	CC
18542	3658	5	flour	flour	NN
18542	3658	6	cooked	cook	VBN
18542	3658	7	together	together	RB
18542	3658	8	,	,	,
18542	3658	9	add	add	VB
18542	3658	10	a	a	DT
18542	3658	11	tablespoonful	tablespoonful	NN
18542	3658	12	of	of	IN
18542	3658	13	butter	butter	NN
18542	3658	14	,	,	,
18542	3658	15	a	a	DT
18542	3658	16	teaspoonful	teaspoonful	NN
18542	3658	17	of	of	IN
18542	3658	18	anchovy	anchovy	JJ
18542	3658	19	essence	essence	NN
18542	3658	20	,	,	,
18542	3658	21	and	and	CC
18542	3658	22	the	the	DT
18542	3658	23	juice	juice	NN
18542	3658	24	of	of	IN
18542	3658	25	half	half	PDT
18542	3658	26	a	a	DT
18542	3658	27	lemon	lemon	NN
18542	3658	28	.	.	.
18542	3659	1	Pour	pour	VB
18542	3659	2	around	around	IN
18542	3659	3	the	the	DT
18542	3659	4	fish	fish	NN
18542	3659	5	and	and	CC
18542	3659	6	serve	serve	VB
18542	3659	7	.	.	.
18542	3660	1	SKATE	SKATE	NNP
18542	3660	2	À	À	NNP
18542	3660	3	L'ITALIENNE	l'italienne	NN
18542	3660	4	Put	Put	VBD
18542	3660	5	the	the	DT
18542	3660	6	prepared	prepare	VBN
18542	3660	7	fish	fish	NN
18542	3660	8	into	into	IN
18542	3660	9	a	a	DT
18542	3660	10	buttered	butter	VBN
18542	3660	11	saucepan	saucepan	NN
18542	3660	12	with	with	IN
18542	3660	13	a	a	DT
18542	3660	14	bean	bean	NN
18542	3660	15	of	of	IN
18542	3660	16	garlic	garlic	NN
18542	3660	17	,	,	,
18542	3660	18	one	one	CD
18542	3660	19	bay	bay	NN
18542	3660	20	-	-	HYPH
18542	3660	21	leaf	leaf	NN
18542	3660	22	,	,	,
18542	3660	23	two	two	CD
18542	3660	24	sprigs	sprig	NNS
18542	3660	25	of	of	IN
18542	3660	26	thyme	thyme	NNS
18542	3660	27	,	,	,
18542	3660	28	a	a	DT
18542	3660	29	tablespoonful	tablespoonful	NN
18542	3660	30	of	of	IN
18542	3660	31	butter	butter	NN
18542	3660	32	,	,	,
18542	3660	33	three	three	CD
18542	3660	34	cloves	clove	NNS
18542	3660	35	,	,	,
18542	3660	36	and	and	CC
18542	3660	37	salt	salt	NN
18542	3660	38	and	and	CC
18542	3660	39	pepper	pepper	NN
18542	3660	40	to	to	IN
18542	3660	41	season	season	NN
18542	3660	42	.	.	.
18542	3661	1	Sprinkle	sprinkle	VB
18542	3661	2	with	with	IN
18542	3661	3	flour	flour	NN
18542	3661	4	,	,	,
18542	3661	5	cover	cover	VB
18542	3661	6	the	the	DT
18542	3661	7	fish	fish	NN
18542	3661	8	with	with	IN
18542	3661	9	milk	milk	NN
18542	3661	10	,	,	,
18542	3661	11	and	and	CC
18542	3661	12	simmer	simmer	NN
18542	3661	13	gently	gently	RB
18542	3661	14	until	until	IN
18542	3661	15	done	do	VBN
18542	3661	16	,	,	,
18542	3661	17	then	then	RB
18542	3661	18	drain	drain	VB
18542	3661	19	.	.	.
18542	3662	1	Put	put	VB
18542	3662	2	into	into	IN
18542	3662	3	a	a	DT
18542	3662	4	serving	serve	VBG
18542	3662	5	-	-	HYPH
18542	3662	6	dish	dish	NN
18542	3662	7	,	,	,
18542	3662	8	sprinkle	sprinkle	VB
18542	3662	9	with	with	IN
18542	3662	10	grated	grate	VBN
18542	3662	11	cheese	cheese	NN
18542	3662	12	,	,	,
18542	3662	13	and	and	CC
18542	3662	14	garnish	garnish	VB
18542	3662	15	with	with	IN
18542	3662	16	boiled	boil	VBN
18542	3662	17	button	button	NN
18542	3662	18	onions	onion	NNS
18542	3662	19	and	and	CC
18542	3662	20	triangles	triangle	NNS
18542	3662	21	of	of	IN
18542	3662	22	fried	fried	JJ
18542	3662	23	bread	bread	NN
18542	3662	24	.	.	.
18542	3663	1	Strain	strain	VB
18542	3663	2	the	the	DT
18542	3663	3	sauce	sauce	NN
18542	3663	4	over	over	RP
18542	3663	5	and	and	CC
18542	3663	6	serve	serve	VB
18542	3663	7	.	.	.
18542	3664	1	SKATE	SKATE	NNP
18542	3664	2	À	À	NNP
18542	3664	3	LA	LA	NNP
18542	3664	4	ROYALE	ROYALE	NNP
18542	3664	5	Parboil	Parboil	NNP
18542	3664	6	small	small	JJ
18542	3664	7	pieces	piece	NNS
18542	3664	8	of	of	IN
18542	3664	9	skate	skate	NN
18542	3664	10	,	,	,
18542	3664	11	drain	drain	VBP
18542	3664	12	,	,	,
18542	3664	13	cool	cool	UH
18542	3664	14	,	,	,
18542	3664	15	and	and	CC
18542	3664	16	marinate	marinate	VB
18542	3664	17	in	in	IN
18542	3664	18	oil	oil	NN
18542	3664	19	and	and	CC
18542	3664	20	vinegar	vinegar	NN
18542	3664	21	,	,	,
18542	3664	22	seasoning	season	VBG
18542	3664	23	with	with	IN
18542	3664	24	salt	salt	NN
18542	3664	25	and	and	CC
18542	3664	26	pepper	pepper	NN
18542	3664	27	.	.	.
18542	3665	1	Drain	drain	NN
18542	3665	2	,	,	,
18542	3665	3	dip	dip	NN
18542	3665	4	in	in	IN
18542	3665	5	batter	batter	NN
18542	3665	6	,	,	,
18542	3665	7	and	and	CC
18542	3665	8	fry	fry	NN
18542	3665	9	.	.	.
18542	3666	1	Serve	serve	VB
18542	3666	2	with	with	IN
18542	3666	3	any	any	DT
18542	3666	4	preferred	preferred	JJ
18542	3666	5	sauce	sauce	NN
18542	3666	6	.	.	.
18542	3667	1	[	[	-LRB-
18542	3667	2	Page	page	NN
18542	3667	3	367	367	CD
18542	3667	4	]	]	-RRB-
18542	3667	5	THIRTY	thirty	CD
18542	3667	6	-	-	HYPH
18542	3667	7	FIVE	five	CD
18542	3667	8	WAYS	ways	NN
18542	3667	9	TO	to	IN
18542	3667	10	COOK	COOK	NNP
18542	3667	11	SMELTS	SMELTS	NNP
18542	3667	12	BROILED	BROILED	NNP
18542	3667	13	SMELTS	SMELTS	NNP
18542	3667	14	--	--	:
18542	3667	15	I	-PRON-	PRP
18542	3667	16	Dip	Dip	NNP
18542	3667	17	prepared	prepare	VBD
18542	3667	18	smelts	smelt	NNS
18542	3667	19	in	in	IN
18542	3667	20	lemon	lemon	NN
18542	3667	21	-	-	HYPH
18542	3667	22	juice	juice	NN
18542	3667	23	and	and	CC
18542	3667	24	seasoned	season	VBD
18542	3667	25	melted	melted	JJ
18542	3667	26	butter	butter	NN
18542	3667	27	,	,	,
18542	3667	28	then	then	RB
18542	3667	29	in	in	IN
18542	3667	30	flour	flour	NN
18542	3667	31	;	;	:
18542	3667	32	broil	broil	NN
18542	3667	33	in	in	IN
18542	3667	34	a	a	DT
18542	3667	35	double	double	JJ
18542	3667	36	-	-	HYPH
18542	3667	37	broiler	broiler	NN
18542	3667	38	,	,	,
18542	3667	39	and	and	CC
18542	3667	40	serve	serve	VB
18542	3667	41	with	with	IN
18542	3667	42	Remoulade	Remoulade	NNP
18542	3667	43	Sauce	Sauce	NNP
18542	3667	44	.	.	.
18542	3668	1	BROILED	BROILED	NNP
18542	3668	2	SMELTS	SMELTS	NNP
18542	3668	3	--	--	:
18542	3668	4	II	II	NNP
18542	3668	5	Draw	draw	VB
18542	3668	6	and	and	CC
18542	3668	7	clean	clean	VB
18542	3668	8	large	large	JJ
18542	3668	9	smelts	smelt	NNS
18542	3668	10	,	,	,
18542	3668	11	dip	dip	NN
18542	3668	12	in	in	IN
18542	3668	13	oil	oil	NN
18542	3668	14	,	,	,
18542	3668	15	season	season	NN
18542	3668	16	with	with	IN
18542	3668	17	salt	salt	NN
18542	3668	18	and	and	CC
18542	3668	19	pepper	pepper	NN
18542	3668	20	,	,	,
18542	3668	21	and	and	CC
18542	3668	22	broil	broil	VB
18542	3668	23	on	on	RP
18542	3668	24	a	a	DT
18542	3668	25	double	double	JJ
18542	3668	26	-	-	HYPH
18542	3668	27	broiler	broiler	NN
18542	3668	28	.	.	.
18542	3669	1	Serve	serve	VB
18542	3669	2	with	with	IN
18542	3669	3	Maître	Maître	NNP
18542	3669	4	d'Hôtel	d'Hôtel	NNP
18542	3669	5	Sauce	Sauce	NNP
18542	3669	6	.	.	.
18542	3670	1	BROILED	broiled	NN
18542	3670	2	SMELTS	SMELTS	NNP
18542	3670	3	--	--	:
18542	3670	4	III	III	NNP
18542	3670	5	Split	split	NN
18542	3670	6	and	and	CC
18542	3670	7	bone	bone	NN
18542	3670	8	large	large	JJ
18542	3670	9	smelts	smelt	NNS
18542	3670	10	,	,	,
18542	3670	11	rub	rub	VBP
18542	3670	12	with	with	IN
18542	3670	13	seasoned	seasoned	JJ
18542	3670	14	oil	oil	NN
18542	3670	15	,	,	,
18542	3670	16	and	and	CC
18542	3670	17	broil	broil	NNP
18542	3670	18	.	.	.
18542	3671	1	Serve	serve	VB
18542	3671	2	with	with	IN
18542	3671	3	Bearnaise	Bearnaise	NNP
18542	3671	4	Sauce	Sauce	NNP
18542	3671	5	.	.	.
18542	3672	1	BROILED	BROILED	NNP
18542	3672	2	SMELTS	SMELTS	NNP
18542	3672	3	--	--	:
18542	3672	4	IV	IV	NNP
18542	3672	5	Soak	Soak	NNP
18542	3672	6	the	the	DT
18542	3672	7	prepared	prepare	VBN
18542	3672	8	fish	fish	NN
18542	3672	9	for	for	IN
18542	3672	10	an	an	DT
18542	3672	11	hour	hour	NN
18542	3672	12	in	in	IN
18542	3672	13	seasoned	season	VBN
18542	3672	14	olive	olive	JJ
18542	3672	15	-	-	HYPH
18542	3672	16	oil	oil	NN
18542	3672	17	,	,	,
18542	3672	18	drain	drain	NN
18542	3672	19	,	,	,
18542	3672	20	broil	broil	NNP
18542	3672	21	carefully	carefully	RB
18542	3672	22	,	,	,
18542	3672	23	and	and	CC
18542	3672	24	serve	serve	VB
18542	3672	25	with	with	IN
18542	3672	26	Maître	Maître	NNP
18542	3672	27	d'Hôtel	d'Hôtel	NNP
18542	3672	28	Sauce	Sauce	NNP
18542	3672	29	.	.	.
18542	3673	1	[	[	-LRB-
18542	3673	2	Page	page	NN
18542	3673	3	368	368	CD
18542	3673	4	]	]	-RRB-
18542	3673	5	BROILED	broiled	NN
18542	3673	6	SMELTS	SMELTS	NNP
18542	3673	7	--	--	:
18542	3673	8	V	V	NNP
18542	3673	9	Take	take	VB
18542	3673	10	off	off	RP
18542	3673	11	the	the	DT
18542	3673	12	heads	head	NNS
18542	3673	13	,	,	,
18542	3673	14	split	split	VB
18542	3673	15	the	the	DT
18542	3673	16	fish	fish	NN
18542	3673	17	,	,	,
18542	3673	18	remove	remove	VB
18542	3673	19	the	the	DT
18542	3673	20	back	back	NN
18542	3673	21	-	-	HYPH
18542	3673	22	bone	bone	NN
18542	3673	23	,	,	,
18542	3673	24	and	and	CC
18542	3673	25	broil	broil	NNP
18542	3673	26	for	for	IN
18542	3673	27	five	five	CD
18542	3673	28	minutes	minute	NNS
18542	3673	29	on	on	IN
18542	3673	30	a	a	DT
18542	3673	31	buttered	butter	VBN
18542	3673	32	broiler	broiler	NN
18542	3673	33	.	.	.
18542	3674	1	Garnish	garnish	VB
18542	3674	2	with	with	IN
18542	3674	3	lemon	lemon	NN
18542	3674	4	and	and	CC
18542	3674	5	parsley	parsley	NN
18542	3674	6	and	and	CC
18542	3674	7	serve	serve	VB
18542	3674	8	with	with	IN
18542	3674	9	melted	melted	JJ
18542	3674	10	butter	butter	NN
18542	3674	11	,	,	,
18542	3674	12	made	make	VBN
18542	3674	13	very	very	RB
18542	3674	14	hot	hot	JJ
18542	3674	15	with	with	IN
18542	3674	16	red	red	JJ
18542	3674	17	pepper	pepper	NN
18542	3674	18	.	.	.
18542	3675	1	BROILED	broiled	NN
18542	3675	2	BONED	BONED	NNP
18542	3675	3	SMELTS	SMELTS	NNP
18542	3675	4	À	À	NNP
18542	3675	5	LA	LA	NNP
18542	3675	6	BEARNAISE	BEARNAISE	NNP
18542	3675	7	Split	Split	VBD
18542	3675	8	a	a	DT
18542	3675	9	dozen	dozen	NN
18542	3675	10	good	good	JJ
18542	3675	11	-	-	HYPH
18542	3675	12	sized	sized	JJ
18542	3675	13	smelts	smelt	NNS
18542	3675	14	,	,	,
18542	3675	15	take	take	VB
18542	3675	16	out	out	RP
18542	3675	17	the	the	DT
18542	3675	18	back	back	NN
18542	3675	19	-	-	HYPH
18542	3675	20	bone	bone	NN
18542	3675	21	,	,	,
18542	3675	22	rub	rub	VB
18542	3675	23	with	with	IN
18542	3675	24	seasoned	seasoned	JJ
18542	3675	25	oil	oil	NN
18542	3675	26	,	,	,
18542	3675	27	and	and	CC
18542	3675	28	broil	broil	VB
18542	3675	29	on	on	RP
18542	3675	30	a	a	DT
18542	3675	31	double	double	JJ
18542	3675	32	-	-	HYPH
18542	3675	33	broiler	broiler	NN
18542	3675	34	.	.	.
18542	3676	1	Pour	pour	VB
18542	3676	2	Bearnaise	Bearnaise	NNP
18542	3676	3	Sauce	Sauce	NNP
18542	3676	4	into	into	IN
18542	3676	5	the	the	DT
18542	3676	6	platter	platter	NN
18542	3676	7	,	,	,
18542	3676	8	lay	lie	VBD
18542	3676	9	the	the	DT
18542	3676	10	smelts	smelt	NNS
18542	3676	11	upon	upon	IN
18542	3676	12	it	-PRON-	PRP
18542	3676	13	,	,	,
18542	3676	14	and	and	CC
18542	3676	15	serve	serve	VB
18542	3676	16	.	.	.
18542	3677	1	BROILED	broiled	NN
18542	3677	2	SMELTS	SMELTS	NNP
18542	3677	3	WITH	with	IN
18542	3677	4	ONION	onion	NN
18542	3677	5	SAUCE	SAUCE	VBN
18542	3677	6	Clean	clean	JJ
18542	3677	7	six	six	CD
18542	3677	8	or	or	CC
18542	3677	9	seven	seven	CD
18542	3677	10	large	large	JJ
18542	3677	11	smelts	smelt	NNS
18542	3677	12	,	,	,
18542	3677	13	dip	dip	NN
18542	3677	14	in	in	IN
18542	3677	15	beaten	beat	VBN
18542	3677	16	egg	egg	NN
18542	3677	17	,	,	,
18542	3677	18	then	then	RB
18542	3677	19	into	into	IN
18542	3677	20	seasoned	seasoned	JJ
18542	3677	21	crumbs	crumb	NNS
18542	3677	22	,	,	,
18542	3677	23	and	and	CC
18542	3677	24	string	string	NN
18542	3677	25	on	on	IN
18542	3677	26	skewers	skewer	NNS
18542	3677	27	by	by	IN
18542	3677	28	the	the	DT
18542	3677	29	heads	head	NNS
18542	3677	30	.	.	.
18542	3678	1	Broil	Broil	NNP
18542	3678	2	,	,	,
18542	3678	3	basting	baste	VBG
18542	3678	4	with	with	IN
18542	3678	5	melted	melted	JJ
18542	3678	6	butter	butter	NN
18542	3678	7	as	as	IN
18542	3678	8	required	require	VBN
18542	3678	9	.	.	.
18542	3679	1	Fry	Fry	NNP
18542	3679	2	two	two	CD
18542	3679	3	teaspoonfuls	teaspoonful	NNS
18542	3679	4	of	of	IN
18542	3679	5	chopped	chopped	JJ
18542	3679	6	onion	onion	NN
18542	3679	7	in	in	IN
18542	3679	8	butter	butter	NN
18542	3679	9	,	,	,
18542	3679	10	but	but	CC
18542	3679	11	do	do	VBP
18542	3679	12	not	not	RB
18542	3679	13	brown	brown	VB
18542	3679	14	.	.	.
18542	3680	1	Take	take	VB
18542	3680	2	from	from	IN
18542	3680	3	the	the	DT
18542	3680	4	fire	fire	NN
18542	3680	5	,	,	,
18542	3680	6	add	add	VB
18542	3680	7	a	a	DT
18542	3680	8	teaspoonful	teaspoonful	NN
18542	3680	9	of	of	IN
18542	3680	10	vinegar	vinegar	NN
18542	3680	11	,	,	,
18542	3680	12	and	and	CC
18542	3680	13	an	an	DT
18542	3680	14	equal	equal	JJ
18542	3680	15	quantity	quantity	NN
18542	3680	16	of	of	IN
18542	3680	17	minced	mince	VBN
18542	3680	18	parsley	parsley	NN
18542	3680	19	.	.	.
18542	3681	1	Pour	pour	VB
18542	3681	2	into	into	IN
18542	3681	3	a	a	DT
18542	3681	4	bowl	bowl	NN
18542	3681	5	and	and	CC
18542	3681	6	put	put	VBN
18542	3681	7	on	on	IN
18542	3681	8	ice	ice	NN
18542	3681	9	until	until	IN
18542	3681	10	cool	cool	JJ
18542	3681	11	.	.	.
18542	3682	1	When	when	WRB
18542	3682	2	ready	ready	JJ
18542	3682	3	to	to	TO
18542	3682	4	serve	serve	VB
18542	3682	5	,	,	,
18542	3682	6	mix	mix	VB
18542	3682	7	a	a	DT
18542	3682	8	tablespoonful	tablespoonful	JJ
18542	3682	9	and	and	CC
18542	3682	10	a	a	DT
18542	3682	11	half	half	NN
18542	3682	12	of	of	IN
18542	3682	13	fresh	fresh	JJ
18542	3682	14	butter	butter	NN
18542	3682	15	with	with	IN
18542	3682	16	the	the	DT
18542	3682	17	sauce	sauce	NN
18542	3682	18	and	and	CC
18542	3682	19	make	make	VB
18542	3682	20	it	-PRON-	PRP
18542	3682	21	into	into	IN
18542	3682	22	small	small	JJ
18542	3682	23	balls	ball	NNS
18542	3682	24	.	.	.
18542	3683	1	Serve	serve	VB
18542	3683	2	one	one	CD
18542	3683	3	ball	ball	NN
18542	3683	4	of	of	IN
18542	3683	5	the	the	DT
18542	3683	6	butter	butter	NN
18542	3683	7	with	with	IN
18542	3683	8	each	each	DT
18542	3683	9	fish	fish	NN
18542	3683	10	.	.	.
18542	3684	1	[	[	-LRB-
18542	3684	2	Page	page	NN
18542	3684	3	369	369	CD
18542	3684	4	]	]	-RRB-
18542	3684	5	BAKED	BAKED	NNP
18542	3684	6	SMELTS	SMELTS	NNP
18542	3684	7	--	--	:
18542	3684	8	I	-PRON-	PRP
18542	3684	9	Remove	remove	VBP
18542	3684	10	the	the	DT
18542	3684	11	heads	head	NNS
18542	3684	12	,	,	,
18542	3684	13	split	split	NN
18542	3684	14	,	,	,
18542	3684	15	dip	dip	NN
18542	3684	16	in	in	IN
18542	3684	17	melted	melted	JJ
18542	3684	18	butter	butter	NN
18542	3684	19	,	,	,
18542	3684	20	then	then	RB
18542	3684	21	in	in	IN
18542	3684	22	flour	flour	NN
18542	3684	23	.	.	.
18542	3685	1	Put	put	VB
18542	3685	2	into	into	IN
18542	3685	3	a	a	DT
18542	3685	4	buttered	butter	VBN
18542	3685	5	baking	baking	NN
18542	3685	6	-	-	HYPH
18542	3685	7	pan	pan	NNP
18542	3685	8	,	,	,
18542	3685	9	bake	bake	NN
18542	3685	10	for	for	IN
18542	3685	11	ten	ten	CD
18542	3685	12	minutes	minute	NNS
18542	3685	13	,	,	,
18542	3685	14	sprinkle	sprinkle	VBP
18542	3685	15	with	with	IN
18542	3685	16	cayenne	cayenne	NN
18542	3685	17	and	and	CC
18542	3685	18	lemon	lemon	NN
18542	3685	19	-	-	HYPH
18542	3685	20	juice	juice	NN
18542	3685	21	,	,	,
18542	3685	22	and	and	CC
18542	3685	23	serve	serve	VB
18542	3685	24	.	.	.
18542	3686	1	BAKED	BAKED	NNP
18542	3686	2	SMELTS	SMELTS	NNP
18542	3686	3	--	--	:
18542	3686	4	II	II	NNP
18542	3686	5	Put	put	JJ
18542	3686	6	prepared	prepared	JJ
18542	3686	7	smelts	smelt	NNS
18542	3686	8	into	into	IN
18542	3686	9	a	a	DT
18542	3686	10	buttered	butter	VBN
18542	3686	11	baking	baking	NN
18542	3686	12	-	-	HYPH
18542	3686	13	dish	dish	NN
18542	3686	14	,	,	,
18542	3686	15	sprinkle	sprinkle	VB
18542	3686	16	with	with	IN
18542	3686	17	chopped	chop	VBN
18542	3686	18	parsley	parsley	NN
18542	3686	19	and	and	CC
18542	3686	20	mushrooms	mushroom	NNS
18542	3686	21	,	,	,
18542	3686	22	and	and	CC
18542	3686	23	salt	salt	NN
18542	3686	24	,	,	,
18542	3686	25	pepper	pepper	NN
18542	3686	26	,	,	,
18542	3686	27	and	and	CC
18542	3686	28	grated	grate	VBD
18542	3686	29	nutmeg	nutmeg	NNP
18542	3686	30	to	to	IN
18542	3686	31	season	season	NN
18542	3686	32	.	.	.
18542	3687	1	Pour	pour	VB
18542	3687	2	over	over	IN
18542	3687	3	half	half	PDT
18542	3687	4	a	a	DT
18542	3687	5	cupful	cupful	NN
18542	3687	6	of	of	IN
18542	3687	7	white	white	JJ
18542	3687	8	wine	wine	NN
18542	3687	9	,	,	,
18542	3687	10	cover	cover	VBP
18542	3687	11	with	with	IN
18542	3687	12	a	a	DT
18542	3687	13	Cream	Cream	NNP
18542	3687	14	Sauce	Sauce	NNP
18542	3687	15	,	,	,
18542	3687	16	sprinkle	sprinkle	VB
18542	3687	17	with	with	IN
18542	3687	18	crumbs	crumb	NNS
18542	3687	19	,	,	,
18542	3687	20	dot	dot	NN
18542	3687	21	with	with	IN
18542	3687	22	butter	butter	NN
18542	3687	23	,	,	,
18542	3687	24	and	and	CC
18542	3687	25	bake	bake	VB
18542	3687	26	in	in	RP
18542	3687	27	the	the	DT
18542	3687	28	oven	oven	NN
18542	3687	29	.	.	.
18542	3688	1	Squeeze	squeeze	JJ
18542	3688	2	lemon	lemon	NN
18542	3688	3	-	-	HYPH
18542	3688	4	juice	juice	NN
18542	3688	5	over	over	RB
18542	3688	6	and	and	CC
18542	3688	7	serve	serve	VB
18542	3688	8	in	in	IN
18542	3688	9	the	the	DT
18542	3688	10	baking	baking	NN
18542	3688	11	-	-	HYPH
18542	3688	12	dish	dish	NN
18542	3688	13	.	.	.
18542	3689	1	BAKED	baked	JJ
18542	3689	2	SMELTS	SMELTS	NNP
18542	3689	3	--	--	:
18542	3689	4	III	iii	CD
18542	3689	5	Clean	clean	JJ
18542	3689	6	eighteen	eighteen	CD
18542	3689	7	or	or	CC
18542	3689	8	twenty	twenty	CD
18542	3689	9	smelts	smelt	NNS
18542	3689	10	and	and	CC
18542	3689	11	put	put	VBD
18542	3689	12	into	into	IN
18542	3689	13	a	a	DT
18542	3689	14	baking	baking	NN
18542	3689	15	-	-	HYPH
18542	3689	16	dish	dish	NN
18542	3689	17	with	with	IN
18542	3689	18	one	one	CD
18542	3689	19	tablespoonful	tablespoonful	JJ
18542	3689	20	each	each	DT
18542	3689	21	of	of	IN
18542	3689	22	chopped	chopped	JJ
18542	3689	23	onion	onion	NN
18542	3689	24	and	and	CC
18542	3689	25	celery	celery	NN
18542	3689	26	,	,	,
18542	3689	27	a	a	DT
18542	3689	28	wineglassful	wineglassful	NN
18542	3689	29	of	of	IN
18542	3689	30	white	white	JJ
18542	3689	31	wine	wine	NN
18542	3689	32	,	,	,
18542	3689	33	and	and	CC
18542	3689	34	salt	salt	NN
18542	3689	35	and	and	CC
18542	3689	36	pepper	pepper	NN
18542	3689	37	to	to	IN
18542	3689	38	season	season	NN
18542	3689	39	.	.	.
18542	3690	1	Cover	cover	VB
18542	3690	2	with	with	IN
18542	3690	3	large	large	JJ
18542	3690	4	fresh	fresh	JJ
18542	3690	5	mushrooms	mushroom	NNS
18542	3690	6	and	and	CC
18542	3690	7	a	a	DT
18542	3690	8	cupful	cupful	NN
18542	3690	9	of	of	IN
18542	3690	10	Spanish	spanish	JJ
18542	3690	11	Sauce	Sauce	NNP
18542	3690	12	.	.	.
18542	3691	1	Sprinkle	sprinkle	VB
18542	3691	2	with	with	IN
18542	3691	3	crumbs	crumb	NNS
18542	3691	4	,	,	,
18542	3691	5	dot	dot	VBP
18542	3691	6	with	with	IN
18542	3691	7	butter	butter	NN
18542	3691	8	,	,	,
18542	3691	9	and	and	CC
18542	3691	10	bake	bake	VB
18542	3691	11	in	in	RP
18542	3691	12	a	a	DT
18542	3691	13	hot	hot	JJ
18542	3691	14	oven	oven	NN
18542	3691	15	.	.	.
18542	3692	1	Sprinkle	sprinkle	VB
18542	3692	2	with	with	IN
18542	3692	3	parsley	parsley	NN
18542	3692	4	,	,	,
18542	3692	5	squeeze	squeeze	VB
18542	3692	6	lemon	lemon	NN
18542	3692	7	-	-	HYPH
18542	3692	8	juice	juice	NN
18542	3692	9	over	over	RB
18542	3692	10	,	,	,
18542	3692	11	and	and	CC
18542	3692	12	serve	serve	VB
18542	3692	13	.	.	.
18542	3693	1	[	[	-LRB-
18542	3693	2	Page	page	NN
18542	3693	3	370	370	CD
18542	3693	4	]	]	-RRB-
18542	3693	5	BAKED	BAKED	NNP
18542	3693	6	SMELTS	SMELTS	NNP
18542	3693	7	À	À	NNP
18542	3693	8	LA	LA	NNP
18542	3693	9	DUXELLES	DUXELLES	NNP
18542	3693	10	Put	put	VBP
18542	3693	11	a	a	DT
18542	3693	12	dozen	dozen	NN
18542	3693	13	cleaned	clean	VBN
18542	3693	14	and	and	CC
18542	3693	15	prepared	prepare	VBN
18542	3693	16	smelts	smelt	NNS
18542	3693	17	into	into	IN
18542	3693	18	a	a	DT
18542	3693	19	buttered	butter	VBN
18542	3693	20	baking	baking	NN
18542	3693	21	-	-	HYPH
18542	3693	22	dish	dish	NN
18542	3693	23	and	and	CC
18542	3693	24	sprinkle	sprinkle	VB
18542	3693	25	with	with	IN
18542	3693	26	chopped	chopped	JJ
18542	3693	27	onion	onion	NN
18542	3693	28	,	,	,
18542	3693	29	parsley	parsley	NN
18542	3693	30	,	,	,
18542	3693	31	mushrooms	mushroom	NNS
18542	3693	32	,	,	,
18542	3693	33	salt	salt	NN
18542	3693	34	,	,	,
18542	3693	35	pepper	pepper	NN
18542	3693	36	,	,	,
18542	3693	37	and	and	CC
18542	3693	38	grated	grate	VBD
18542	3693	39	nutmeg	nutmeg	NNS
18542	3693	40	,	,	,
18542	3693	41	cover	cover	VB
18542	3693	42	with	with	IN
18542	3693	43	Drawn	Drawn	NNP
18542	3693	44	-	-	HYPH
18542	3693	45	Butter	Butter	NNP
18542	3693	46	Sauce	Sauce	NNP
18542	3693	47	to	to	TO
18542	3693	48	which	which	WDT
18542	3693	49	a	a	DT
18542	3693	50	wineglassful	wineglassful	JJ
18542	3693	51	of	of	IN
18542	3693	52	white	white	JJ
18542	3693	53	wine	wine	NN
18542	3693	54	has	have	VBZ
18542	3693	55	been	be	VBN
18542	3693	56	added	add	VBN
18542	3693	57	.	.	.
18542	3694	1	Sprinkle	sprinkle	VB
18542	3694	2	with	with	IN
18542	3694	3	crumbs	crumb	NNS
18542	3694	4	,	,	,
18542	3694	5	dot	dot	VBP
18542	3694	6	with	with	IN
18542	3694	7	butter	butter	NN
18542	3694	8	,	,	,
18542	3694	9	and	and	CC
18542	3694	10	bake	bake	VB
18542	3694	11	for	for	IN
18542	3694	12	thirty	thirty	CD
18542	3694	13	minutes	minute	NNS
18542	3694	14	.	.	.
18542	3695	1	Squeeze	squeeze	JJ
18542	3695	2	lemon	lemon	NN
18542	3695	3	-	-	HYPH
18542	3695	4	juice	juice	NN
18542	3695	5	over	over	RB
18542	3695	6	and	and	CC
18542	3695	7	serve	serve	VB
18542	3695	8	.	.	.
18542	3696	1	BAKED	BAKED	NNP
18542	3696	2	SMELTS	SMELTS	NNP
18542	3696	3	À	À	NNP
18542	3696	4	LA	LA	NNP
18542	3696	5	MANTON	MANTON	NNP
18542	3696	6	Prepare	Prepare	NNP
18542	3696	7	according	accord	VBG
18542	3696	8	to	to	IN
18542	3696	9	directions	direction	NNS
18542	3696	10	given	give	VBN
18542	3696	11	for	for	IN
18542	3696	12	Baked	Baked	NNP
18542	3696	13	Smelts	Smelts	NNP
18542	3696	14	a	a	NN
18542	3696	15	la	la	FW
18542	3696	16	Duxelles	Duxelles	NNP
18542	3696	17	,	,	,
18542	3696	18	omitting	omit	VBG
18542	3696	19	the	the	DT
18542	3696	20	chopped	chop	VBN
18542	3696	21	onion	onion	NN
18542	3696	22	and	and	CC
18542	3696	23	the	the	DT
18542	3696	24	wine	wine	NN
18542	3696	25	from	from	IN
18542	3696	26	the	the	DT
18542	3696	27	sauce	sauce	NN
18542	3696	28	.	.	.
18542	3697	1	Sprinkle	sprinkle	VB
18542	3697	2	with	with	IN
18542	3697	3	crumbs	crumb	NNS
18542	3697	4	and	and	CC
18542	3697	5	grated	grate	VBD
18542	3697	6	Parmesan	Parmesan	NNP
18542	3697	7	cheese	cheese	NN
18542	3697	8	,	,	,
18542	3697	9	dot	dot	NN
18542	3697	10	with	with	IN
18542	3697	11	butter	butter	NN
18542	3697	12	,	,	,
18542	3697	13	and	and	CC
18542	3697	14	brown	brown	NNP
18542	3697	15	in	in	IN
18542	3697	16	the	the	DT
18542	3697	17	oven	oven	NN
18542	3697	18	.	.	.
18542	3698	1	Squeeze	squeeze	VB
18542	3698	2	the	the	DT
18542	3698	3	juice	juice	NN
18542	3698	4	of	of	IN
18542	3698	5	a	a	DT
18542	3698	6	lemon	lemon	NN
18542	3698	7	over	over	RP
18542	3698	8	and	and	CC
18542	3698	9	serve	serve	VB
18542	3698	10	.	.	.
18542	3699	1	FRIED	FRIED	NNP
18542	3699	2	SMELTS	SMELTS	NNP
18542	3699	3	--	--	:
18542	3699	4	I	-PRON-	PRP
18542	3699	5	Dip	dip	VBP
18542	3699	6	the	the	DT
18542	3699	7	prepared	prepare	VBN
18542	3699	8	fish	fish	NN
18542	3699	9	into	into	IN
18542	3699	10	seasoned	season	VBN
18542	3699	11	,	,	,
18542	3699	12	melted	melted	JJ
18542	3699	13	butter	butter	NN
18542	3699	14	,	,	,
18542	3699	15	then	then	RB
18542	3699	16	into	into	IN
18542	3699	17	corn	corn	NN
18542	3699	18	-	-	HYPH
18542	3699	19	meal	meal	NN
18542	3699	20	,	,	,
18542	3699	21	and	and	CC
18542	3699	22	fry	fry	VB
18542	3699	23	in	in	IN
18542	3699	24	deep	deep	JJ
18542	3699	25	fat	fat	NN
18542	3699	26	.	.	.
18542	3700	1	Or	or	CC
18542	3700	2	,	,	,
18542	3700	3	dip	dip	NN
18542	3700	4	in	in	IN
18542	3700	5	beaten	beat	VBN
18542	3700	6	egg	egg	NN
18542	3700	7	and	and	CC
18542	3700	8	corn	corn	NN
18542	3700	9	-	-	HYPH
18542	3700	10	meal	meal	NN
18542	3700	11	.	.	.
18542	3701	1	FRIED	FRIED	NNP
18542	3701	2	SMELTS	SMELTS	NNP
18542	3701	3	--	--	:
18542	3701	4	II	II	NNP
18542	3701	5	Clean	clean	JJ
18542	3701	6	the	the	DT
18542	3701	7	fish	fish	NN
18542	3701	8	,	,	,
18542	3701	9	season	season	NN
18542	3701	10	with	with	IN
18542	3701	11	salt	salt	NN
18542	3701	12	and	and	CC
18542	3701	13	pepper	pepper	NN
18542	3701	14	,	,	,
18542	3701	15	and	and	CC
18542	3701	16	sauté	sauté	NN
18542	3701	17	in	in	IN
18542	3701	18	hot	hot	JJ
18542	3701	19	fat	fat	NN
18542	3701	20	.	.	.
18542	3702	1	Or	or	CC
18542	3702	2	,	,	,
18542	3702	3	dip	dip	NN
18542	3702	4	in	in	IN
18542	3702	5	egg	egg	NN
18542	3702	6	and	and	CC
18542	3702	7	crumbs	crumb	NNS
18542	3702	8	and	and	CC
18542	3702	9	fry	fry	VB
18542	3702	10	in	in	IN
18542	3702	11	deep	deep	JJ
18542	3702	12	fat	fat	NN
18542	3702	13	.	.	.
18542	3703	1	[	[	-LRB-
18542	3703	2	Page	page	NN
18542	3703	3	371	371	CD
18542	3703	4	]	]	-RRB-
18542	3703	5	FRIED	FRIED	NNP
18542	3703	6	SMELTS	SMELTS	NNP
18542	3703	7	--	--	:
18542	3703	8	III	III	NNP
18542	3703	9	Dredge	Dredge	NNP
18542	3703	10	the	the	DT
18542	3703	11	cleaned	clean	VBN
18542	3703	12	fish	fish	NN
18542	3703	13	with	with	IN
18542	3703	14	flour	flour	NN
18542	3703	15	,	,	,
18542	3703	16	dip	dip	NN
18542	3703	17	in	in	IN
18542	3703	18	egg	egg	NN
18542	3703	19	and	and	CC
18542	3703	20	crumbs	crumb	VBZ
18542	3703	21	,	,	,
18542	3703	22	and	and	CC
18542	3703	23	sauté	sauté	VB
18542	3703	24	in	in	IN
18542	3703	25	a	a	DT
18542	3703	26	frying	frying	JJ
18542	3703	27	-	-	HYPH
18542	3703	28	pan	pan	NN
18542	3703	29	with	with	IN
18542	3703	30	butter	butter	NN
18542	3703	31	,	,	,
18542	3703	32	or	or	CC
18542	3703	33	fry	fry	VB
18542	3703	34	in	in	IN
18542	3703	35	deep	deep	JJ
18542	3703	36	fat	fat	NN
18542	3703	37	.	.	.
18542	3704	1	FRIED	FRIED	NNP
18542	3704	2	SMELTS	SMELTS	NNP
18542	3704	3	--	--	:
18542	3704	4	IV	IV	NNP
18542	3704	5	Dip	Dip	NNP
18542	3704	6	the	the	DT
18542	3704	7	cleaned	clean	VBN
18542	3704	8	smelts	smelt	NNS
18542	3704	9	in	in	IN
18542	3704	10	cream	cream	NN
18542	3704	11	,	,	,
18542	3704	12	then	then	RB
18542	3704	13	in	in	IN
18542	3704	14	seasoned	season	VBN
18542	3704	15	flour	flour	NN
18542	3704	16	,	,	,
18542	3704	17	and	and	CC
18542	3704	18	fry	fry	VB
18542	3704	19	in	in	IN
18542	3704	20	fat	fat	NN
18542	3704	21	to	to	TO
18542	3704	22	cover	cover	VB
18542	3704	23	.	.	.
18542	3705	1	Serve	serve	VB
18542	3705	2	with	with	IN
18542	3705	3	Tartar	Tartar	NNP
18542	3705	4	Sauce	Sauce	NNP
18542	3705	5	.	.	.
18542	3706	1	FRIED	FRIED	NNP
18542	3706	2	SMELTS	SMELTS	NNP
18542	3706	3	--	--	:
18542	3706	4	V	v	NN
18542	3706	5	Clean	clean	JJ
18542	3706	6	small	small	JJ
18542	3706	7	smelts	smelt	NNS
18542	3706	8	,	,	,
18542	3706	9	season	season	NN
18542	3706	10	with	with	IN
18542	3706	11	salt	salt	NN
18542	3706	12	and	and	CC
18542	3706	13	pepper	pepper	NN
18542	3706	14	,	,	,
18542	3706	15	dip	dip	NN
18542	3706	16	in	in	IN
18542	3706	17	egg	egg	NN
18542	3706	18	and	and	CC
18542	3706	19	crumbs	crumb	VBZ
18542	3706	20	,	,	,
18542	3706	21	and	and	CC
18542	3706	22	string	string	NN
18542	3706	23	on	on	IN
18542	3706	24	skewers	skewer	NNS
18542	3706	25	,	,	,
18542	3706	26	piercing	pierce	VBG
18542	3706	27	the	the	DT
18542	3706	28	head	head	NN
18542	3706	29	with	with	IN
18542	3706	30	a	a	DT
18542	3706	31	skewer	skewer	NN
18542	3706	32	.	.	.
18542	3707	1	Fry	fry	NN
18542	3707	2	in	in	IN
18542	3707	3	deep	deep	JJ
18542	3707	4	fat	fat	NN
18542	3707	5	and	and	CC
18542	3707	6	serve	serve	VB
18542	3707	7	with	with	IN
18542	3707	8	Mayonnaise	Mayonnaise	NNP
18542	3707	9	or	or	CC
18542	3707	10	Tartar	Tartar	NNP
18542	3707	11	Sauce	Sauce	NNP
18542	3707	12	.	.	.
18542	3708	1	FRIED	FRIED	NNP
18542	3708	2	SMELTS	SMELTS	NNP
18542	3708	3	--	--	:
18542	3708	4	VI	VI	NNP
18542	3708	5	Clean	Clean	NNP
18542	3708	6	the	the	DT
18542	3708	7	smelts	smelt	NNS
18542	3708	8	,	,	,
18542	3708	9	trim	trim	VB
18542	3708	10	off	off	RP
18542	3708	11	the	the	DT
18542	3708	12	tails	tail	NNS
18542	3708	13	,	,	,
18542	3708	14	and	and	CC
18542	3708	15	remove	remove	VB
18542	3708	16	the	the	DT
18542	3708	17	back	back	NN
18542	3708	18	-	-	HYPH
18542	3708	19	bone	bone	NN
18542	3708	20	.	.	.
18542	3709	1	Sprinkle	sprinkle	VB
18542	3709	2	with	with	IN
18542	3709	3	salt	salt	NN
18542	3709	4	and	and	CC
18542	3709	5	pepper	pepper	NN
18542	3709	6	inside	inside	RB
18542	3709	7	and	and	CC
18542	3709	8	out	out	RB
18542	3709	9	and	and	CC
18542	3709	10	skewer	skewer	VB
18542	3709	11	into	into	IN
18542	3709	12	circles	circle	NNS
18542	3709	13	with	with	IN
18542	3709	14	tooth	tooth	NN
18542	3709	15	-	-	HYPH
18542	3709	16	picks	pick	NNS
18542	3709	17	.	.	.
18542	3710	1	Dip	dip	VB
18542	3710	2	in	in	IN
18542	3710	3	egg	egg	NN
18542	3710	4	and	and	CC
18542	3710	5	crumbs	crumb	NNS
18542	3710	6	,	,	,
18542	3710	7	fry	fry	VB
18542	3710	8	in	in	IN
18542	3710	9	deep	deep	JJ
18542	3710	10	fat	fat	NN
18542	3710	11	,	,	,
18542	3710	12	and	and	CC
18542	3710	13	serve	serve	VB
18542	3710	14	with	with	IN
18542	3710	15	Tartar	Tartar	NNP
18542	3710	16	Sauce	Sauce	NNP
18542	3710	17	.	.	.
18542	3711	1	FRIED	FRIED	NNP
18542	3711	2	SMELTS	SMELTS	NNP
18542	3711	3	À	À	NNP
18542	3711	4	L'ANGLAISE	L'ANGLAISE	NNP
18542	3711	5	Dip	Dip	NNP
18542	3711	6	the	the	DT
18542	3711	7	cleaned	clean	VBN
18542	3711	8	fish	fish	NN
18542	3711	9	into	into	IN
18542	3711	10	cracker	cracker	NN
18542	3711	11	crumbs	crumb	NNS
18542	3711	12	,	,	,
18542	3711	13	then	then	RB
18542	3711	14	in	in	IN
18542	3711	15	beaten	beat	VBN
18542	3711	16	eggs	egg	NNS
18542	3711	17	,	,	,
18542	3711	18	then	then	RB
18542	3711	19	in	in	IN
18542	3711	20	cracker	cracker	NN
18542	3711	21	crumbs	crumb	VBZ
18542	3711	22	,	,	,
18542	3711	23	and	and	CC
18542	3711	24	fry	fry	NNP
18542	3711	25	brown	brown	NNP
18542	3711	26	in	in	IN
18542	3711	27	deep	deep	JJ
18542	3711	28	fat	fat	NN
18542	3711	29	.	.	.
18542	3712	1	Serve	serve	VB
18542	3712	2	with	with	IN
18542	3712	3	Tartar	Tartar	NNP
18542	3712	4	[	[	-LRB-
18542	3712	5	Page	page	NN
18542	3712	6	372	372	CD
18542	3712	7	]	]	-RRB-
18542	3712	8	Sauce	sauce	NN
18542	3712	9	.	.	.
18542	3713	1	FRIED	FRIED	NNP
18542	3713	2	SMELTS	SMELTS	NNP
18542	3713	3	AU	AU	NNP
18542	3713	4	BEURRE	BEURRE	NNP
18542	3713	5	NOIR	NOIR	NNP
18542	3713	6	Clean	clean	VB
18542	3713	7	the	the	DT
18542	3713	8	smelts	smelt	NNS
18542	3713	9	,	,	,
18542	3713	10	season	season	NN
18542	3713	11	with	with	IN
18542	3713	12	salt	salt	NN
18542	3713	13	and	and	CC
18542	3713	14	pepper	pepper	NN
18542	3713	15	,	,	,
18542	3713	16	dip	dip	NN
18542	3713	17	in	in	IN
18542	3713	18	corn	corn	NN
18542	3713	19	-	-	HYPH
18542	3713	20	meal	meal	NN
18542	3713	21	,	,	,
18542	3713	22	then	then	RB
18542	3713	23	in	in	IN
18542	3713	24	beaten	beat	VBN
18542	3713	25	egg	egg	NN
18542	3713	26	and	and	CC
18542	3713	27	crumbs	crumb	VBZ
18542	3713	28	,	,	,
18542	3713	29	and	and	CC
18542	3713	30	fry	fry	VB
18542	3713	31	in	in	IN
18542	3713	32	deep	deep	JJ
18542	3713	33	fat	fat	NN
18542	3713	34	.	.	.
18542	3714	1	Drain	drain	VB
18542	3714	2	and	and	CC
18542	3714	3	serve	serve	VB
18542	3714	4	with	with	IN
18542	3714	5	Brown	Brown	NNP
18542	3714	6	Butter	Butter	NNP
18542	3714	7	Sauce	Sauce	NNP
18542	3714	8	.	.	.
18542	3715	1	If	if	IN
18542	3715	2	desired	desire	VBN
18542	3715	3	,	,	,
18542	3715	4	the	the	DT
18542	3715	5	fish	fish	NN
18542	3715	6	may	may	MD
18542	3715	7	be	be	VB
18542	3715	8	skewered	skewer	VBN
18542	3715	9	in	in	IN
18542	3715	10	circles	circle	NNS
18542	3715	11	before	before	IN
18542	3715	12	frying	frying	NN
18542	3715	13	.	.	.
18542	3716	1	FRIED	FRIED	NNP
18542	3716	2	SMELTS	SMELTS	NNP
18542	3716	3	À	À	NNP
18542	3716	4	LA	LA	NNP
18542	3716	5	PARISIENNE	PARISIENNE	NNP
18542	3716	6	Wash	Wash	NNP
18542	3716	7	the	the	DT
18542	3716	8	smelts	smelt	NNS
18542	3716	9	,	,	,
18542	3716	10	remove	remove	VB
18542	3716	11	the	the	DT
18542	3716	12	bone	bone	NN
18542	3716	13	,	,	,
18542	3716	14	wipe	wipe	NN
18542	3716	15	dry	dry	JJ
18542	3716	16	,	,	,
18542	3716	17	dredge	dredge	NN
18542	3716	18	with	with	IN
18542	3716	19	flour	flour	NN
18542	3716	20	,	,	,
18542	3716	21	put	put	VBP
18542	3716	22	their	-PRON-	PRP$
18542	3716	23	tails	tail	NNS
18542	3716	24	in	in	IN
18542	3716	25	their	-PRON-	PRP$
18542	3716	26	mouths	mouth	NNS
18542	3716	27	,	,	,
18542	3716	28	fasten	fasten	RB
18542	3716	29	with	with	IN
18542	3716	30	a	a	DT
18542	3716	31	tooth	tooth	NN
18542	3716	32	-	-	HYPH
18542	3716	33	pick	pick	NN
18542	3716	34	,	,	,
18542	3716	35	and	and	CC
18542	3716	36	fry	fry	VB
18542	3716	37	in	in	IN
18542	3716	38	very	very	RB
18542	3716	39	hot	hot	JJ
18542	3716	40	fat	fat	NN
18542	3716	41	.	.	.
18542	3717	1	Garnish	garnish	VB
18542	3717	2	with	with	IN
18542	3717	3	hard	hard	RB
18542	3717	4	-	-	HYPH
18542	3717	5	boiled	boil	VBN
18542	3717	6	eggs	egg	NNS
18542	3717	7	and	and	CC
18542	3717	8	serve	serve	VB
18542	3717	9	with	with	IN
18542	3717	10	Tartar	Tartar	NNP
18542	3717	11	Sauce	Sauce	NNP
18542	3717	12	.	.	.
18542	3718	1	FRIED	FRIED	NNP
18542	3718	2	SMELTS	SMELTS	NNP
18542	3718	3	WITH	with	IN
18542	3718	4	SALT	SALT	NNP
18542	3718	5	PORK	pork	FW
18542	3718	6	Clean	clean	VBP
18542	3718	7	the	the	DT
18542	3718	8	smelts	smelt	NNS
18542	3718	9	,	,	,
18542	3718	10	leaving	leave	VBG
18542	3718	11	them	-PRON-	PRP
18542	3718	12	whole	whole	JJ
18542	3718	13	.	.	.
18542	3719	1	Dip	dip	VB
18542	3719	2	into	into	IN
18542	3719	3	fine	fine	JJ
18542	3719	4	crumbs	crumb	NNS
18542	3719	5	or	or	CC
18542	3719	6	corn	corn	NN
18542	3719	7	-	-	HYPH
18542	3719	8	meal	meal	NN
18542	3719	9	.	.	.
18542	3720	1	Cut	cut	VB
18542	3720	2	half	half	PDT
18542	3720	3	a	a	DT
18542	3720	4	pound	pound	NN
18542	3720	5	of	of	IN
18542	3720	6	fat	fat	JJ
18542	3720	7	salt	salt	NN
18542	3720	8	pork	pork	NN
18542	3720	9	into	into	IN
18542	3720	10	dice	dice	NN
18542	3720	11	,	,	,
18542	3720	12	and	and	CC
18542	3720	13	fry	fry	VB
18542	3720	14	until	until	IN
18542	3720	15	crisp	crisp	NNS
18542	3720	16	.	.	.
18542	3721	1	Take	take	VB
18542	3721	2	up	up	RP
18542	3721	3	the	the	DT
18542	3721	4	pork	pork	NN
18542	3721	5	,	,	,
18542	3721	6	fry	fry	VB
18542	3721	7	the	the	DT
18542	3721	8	fish	fish	NN
18542	3721	9	in	in	IN
18542	3721	10	the	the	DT
18542	3721	11	fat	fat	NN
18542	3721	12	,	,	,
18542	3721	13	and	and	CC
18542	3721	14	drain	drain	VB
18542	3721	15	on	on	IN
18542	3721	16	brown	brown	JJ
18542	3721	17	paper	paper	NN
18542	3721	18	.	.	.
18542	3722	1	Make	make	VB
18542	3722	2	a	a	DT
18542	3722	3	Cream	Cream	NNP
18542	3722	4	Sauce	Sauce	NNP
18542	3722	5	,	,	,
18542	3722	6	using	use	VBG
18542	3722	7	the	the	DT
18542	3722	8	pork	pork	NN
18542	3722	9	fat	fat	NN
18542	3722	10	instead	instead	RB
18542	3722	11	of	of	IN
18542	3722	12	butter	butter	NN
18542	3722	13	,	,	,
18542	3722	14	add	add	VB
18542	3722	15	to	to	IN
18542	3722	16	it	-PRON-	PRP
18542	3722	17	the	the	DT
18542	3722	18	diced	dice	VBN
18542	3722	19	pork	pork	NN
18542	3722	20	,	,	,
18542	3722	21	pour	pour	VBP
18542	3722	22	around	around	IN
18542	3722	23	the	the	DT
18542	3722	24	fish	fish	NN
18542	3722	25	and	and	CC
18542	3722	26	serve	serve	VB
18542	3722	27	.	.	.
18542	3723	1	[	[	-LRB-
18542	3723	2	Page	page	NN
18542	3723	3	373	373	CD
18542	3723	4	]	]	-RRB-
18542	3723	5	STUFFED	stuffed	NN
18542	3723	6	SMELTS	SMELTS	NNP
18542	3723	7	--	--	:
18542	3723	8	I	-PRON-	PRP
18542	3723	9	Stuff	Stuff	NNP
18542	3723	10	the	the	DT
18542	3723	11	cleaned	clean	VBN
18542	3723	12	fish	fish	NN
18542	3723	13	with	with	IN
18542	3723	14	bread	bread	NN
18542	3723	15	-	-	HYPH
18542	3723	16	crumbs	crumb	NNS
18542	3723	17	mixed	mix	VBN
18542	3723	18	with	with	IN
18542	3723	19	tomato	tomato	NN
18542	3723	20	and	and	CC
18542	3723	21	melted	melted	JJ
18542	3723	22	butter	butter	NN
18542	3723	23	,	,	,
18542	3723	24	seasoning	seasoning	NN
18542	3723	25	with	with	IN
18542	3723	26	salt	salt	NN
18542	3723	27	and	and	CC
18542	3723	28	pepper	pepper	NN
18542	3723	29	.	.	.
18542	3724	1	Bake	bake	VB
18542	3724	2	in	in	RP
18542	3724	3	a	a	DT
18542	3724	4	buttered	butter	VBN
18542	3724	5	pan	pan	NN
18542	3724	6	and	and	CC
18542	3724	7	serve	serve	VB
18542	3724	8	with	with	IN
18542	3724	9	any	any	DT
18542	3724	10	preferred	preferred	JJ
18542	3724	11	sauce	sauce	NN
18542	3724	12	.	.	.
18542	3725	1	STUFFED	STUFFED	NNP
18542	3725	2	SMELTS	SMELTS	NNP
18542	3725	3	--	--	:
18542	3725	4	II	II	NNP
18542	3725	5	Stuff	Stuff	NNP
18542	3725	6	cleaned	clean	VBD
18542	3725	7	smelts	smelt	NNS
18542	3725	8	with	with	IN
18542	3725	9	chopped	chopped	JJ
18542	3725	10	oysters	oyster	NNS
18542	3725	11	and	and	CC
18542	3725	12	seasoned	seasoned	JJ
18542	3725	13	crumbs	crumb	NNS
18542	3725	14	.	.	.
18542	3726	1	Roll	roll	VB
18542	3726	2	in	in	IN
18542	3726	3	melted	melted	JJ
18542	3726	4	butter	butter	NN
18542	3726	5	,	,	,
18542	3726	6	then	then	RB
18542	3726	7	in	in	IN
18542	3726	8	crumbs	crumb	NNS
18542	3726	9	,	,	,
18542	3726	10	and	and	CC
18542	3726	11	bake	bake	VB
18542	3726	12	for	for	IN
18542	3726	13	fifteen	fifteen	CD
18542	3726	14	minutes	minute	NNS
18542	3726	15	,	,	,
18542	3726	16	basting	baste	VBG
18542	3726	17	with	with	IN
18542	3726	18	melted	melted	JJ
18542	3726	19	butter	butter	NN
18542	3726	20	;	;	:
18542	3726	21	the	the	DT
18542	3726	22	breading	breading	NN
18542	3726	23	may	may	MD
18542	3726	24	be	be	VB
18542	3726	25	omitted	omit	VBN
18542	3726	26	if	if	IN
18542	3726	27	a	a	DT
18542	3726	28	more	more	RBR
18542	3726	29	simple	simple	JJ
18542	3726	30	dish	dish	NN
18542	3726	31	is	be	VBZ
18542	3726	32	desired	desire	VBN
18542	3726	33	.	.	.
18542	3727	1	Serve	serve	VB
18542	3727	2	with	with	IN
18542	3727	3	Bearnaise	Bearnaise	NNP
18542	3727	4	Sauce	Sauce	NNP
18542	3727	5	.	.	.
18542	3728	1	STUFFED	stuffed	NN
18542	3728	2	SMELTS	SMELTS	NNP
18542	3728	3	--	--	:
18542	3728	4	III	III	NNP
18542	3728	5	Cook	Cook	NNP
18542	3728	6	to	to	IN
18542	3728	7	a	a	DT
18542	3728	8	paste	paste	NN
18542	3728	9	one	one	NN
18542	3728	10	cupful	cupful	NN
18542	3728	11	of	of	IN
18542	3728	12	crumbs	crumb	NNS
18542	3728	13	and	and	CC
18542	3728	14	one	one	CD
18542	3728	15	cupful	cupful	NN
18542	3728	16	of	of	IN
18542	3728	17	milk	milk	NN
18542	3728	18	.	.	.
18542	3729	1	Beat	beat	VB
18542	3729	2	smooth	smooth	VB
18542	3729	3	,	,	,
18542	3729	4	add	add	VB
18542	3729	5	one	one	CD
18542	3729	6	egg	egg	NN
18542	3729	7	well	well	RB
18542	3729	8	-	-	HYPH
18542	3729	9	beaten	beat	VBN
18542	3729	10	,	,	,
18542	3729	11	a	a	DT
18542	3729	12	teaspoonful	teaspoonful	JJ
18542	3729	13	each	each	DT
18542	3729	14	of	of	IN
18542	3729	15	minced	mince	VBN
18542	3729	16	parsley	parsley	NNP
18542	3729	17	,	,	,
18542	3729	18	lemon	lemon	NN
18542	3729	19	-	-	HYPH
18542	3729	20	juice	juice	NN
18542	3729	21	,	,	,
18542	3729	22	and	and	CC
18542	3729	23	chopped	chop	VBD
18542	3729	24	olives	olive	NNS
18542	3729	25	,	,	,
18542	3729	26	and	and	CC
18542	3729	27	one	one	CD
18542	3729	28	cupful	cupful	NN
18542	3729	29	of	of	IN
18542	3729	30	chopped	chopped	JJ
18542	3729	31	oysters	oyster	NNS
18542	3729	32	.	.	.
18542	3730	1	Stuff	stuff	NN
18542	3730	2	large	large	JJ
18542	3730	3	smelts	smelt	NNS
18542	3730	4	,	,	,
18542	3730	5	lay	lie	VBD
18542	3730	6	them	-PRON-	PRP
18542	3730	7	in	in	IN
18542	3730	8	a	a	DT
18542	3730	9	pan	pan	NN
18542	3730	10	lined	line	VBN
18542	3730	11	with	with	IN
18542	3730	12	buttered	butter	VBN
18542	3730	13	paper	paper	NN
18542	3730	14	,	,	,
18542	3730	15	skewer	skewer	VBD
18542	3730	16	the	the	DT
18542	3730	17	head	head	NN
18542	3730	18	and	and	CC
18542	3730	19	tail	tail	VB
18542	3730	20	together	together	RB
18542	3730	21	,	,	,
18542	3730	22	and	and	CC
18542	3730	23	fill	fill	VB
18542	3730	24	the	the	DT
18542	3730	25	circles	circle	NNS
18542	3730	26	with	with	IN
18542	3730	27	stuffing	stuffing	NN
18542	3730	28	.	.	.
18542	3731	1	Steam	steam	NN
18542	3731	2	for	for	IN
18542	3731	3	fifteen	fifteen	CD
18542	3731	4	minutes	minute	NNS
18542	3731	5	or	or	CC
18542	3731	6	sprinkle	sprinkle	VB
18542	3731	7	with	with	IN
18542	3731	8	crumbs	crumb	NNS
18542	3731	9	and	and	CC
18542	3731	10	butter	butter	NN
18542	3731	11	and	and	CC
18542	3731	12	bake	bake	NN
18542	3731	13	.	.	.
18542	3732	1	STUFFED	STUFFED	NNP
18542	3732	2	SMELTS	SMELTS	NNP
18542	3732	3	À	À	NNP
18542	3732	4	L'ITALIENNE	l'italienne	NN
18542	3732	5	Prepare	Prepare	NNP
18542	3732	6	,	,	,
18542	3732	7	clean	clean	JJ
18542	3732	8	,	,	,
18542	3732	9	and	and	CC
18542	3732	10	split	split	VBD
18542	3732	11	the	the	DT
18542	3732	12	smelts	smelt	NNS
18542	3732	13	,	,	,
18542	3732	14	stuff	stuff	NN
18542	3732	15	[	[	-LRB-
18542	3732	16	Page	page	NN
18542	3732	17	374	374	CD
18542	3732	18	]	]	-RRB-
18542	3732	19	with	with	IN
18542	3732	20	seasoned	seasoned	JJ
18542	3732	21	crumbs	crumb	NNS
18542	3732	22	,	,	,
18542	3732	23	and	and	CC
18542	3732	24	arrange	arrange	VB
18542	3732	25	in	in	IN
18542	3732	26	a	a	DT
18542	3732	27	buttered	butter	VBN
18542	3732	28	baking	baking	NN
18542	3732	29	-	-	HYPH
18542	3732	30	dish	dish	NN
18542	3732	31	,	,	,
18542	3732	32	cover	cover	VBP
18542	3732	33	with	with	IN
18542	3732	34	Italian	Italian	NNP
18542	3732	35	Sauce	Sauce	NNP
18542	3732	36	,	,	,
18542	3732	37	and	and	CC
18542	3732	38	bake	bake	NN
18542	3732	39	.	.	.
18542	3733	1	Squeeze	squeeze	JJ
18542	3733	2	lemon	lemon	NN
18542	3733	3	-	-	HYPH
18542	3733	4	juice	juice	NN
18542	3733	5	over	over	RB
18542	3733	6	and	and	CC
18542	3733	7	serve	serve	VB
18542	3733	8	.	.	.
18542	3734	1	Chopped	chop	VBN
18542	3734	2	oysters	oyster	NNS
18542	3734	3	or	or	CC
18542	3734	4	cooked	cooked	JJ
18542	3734	5	fish	fish	NN
18542	3734	6	may	may	MD
18542	3734	7	be	be	VB
18542	3734	8	used	use	VBN
18542	3734	9	with	with	IN
18542	3734	10	,	,	,
18542	3734	11	or	or	CC
18542	3734	12	instead	instead	RB
18542	3734	13	of	of	IN
18542	3734	14	,	,	,
18542	3734	15	the	the	DT
18542	3734	16	crumbs	crumb	NNS
18542	3734	17	.	.	.
18542	3735	1	STUFFED	STUFFED	NNP
18542	3735	2	SMELTS	SMELTS	NNP
18542	3735	3	AU	AU	NNP
18542	3735	4	GRATIN	GRATIN	NNP
18542	3735	5	Chop	Chop	NNP
18542	3735	6	half	half	PDT
18542	3735	7	a	a	DT
18542	3735	8	pound	pound	NN
18542	3735	9	of	of	IN
18542	3735	10	raw	raw	JJ
18542	3735	11	fish	fish	NN
18542	3735	12	,	,	,
18542	3735	13	either	either	CC
18542	3735	14	sea	sea	NN
18542	3735	15	-	-	HYPH
18542	3735	16	bass	bass	NN
18542	3735	17	or	or	CC
18542	3735	18	salmon	salmon	NN
18542	3735	19	,	,	,
18542	3735	20	and	and	CC
18542	3735	21	pound	pound	NN
18542	3735	22	in	in	IN
18542	3735	23	a	a	DT
18542	3735	24	mortar	mortar	NN
18542	3735	25	to	to	TO
18542	3735	26	make	make	VB
18542	3735	27	very	very	RB
18542	3735	28	fine	fine	JJ
18542	3735	29	.	.	.
18542	3736	1	Add	add	VB
18542	3736	2	two	two	CD
18542	3736	3	tablespoonfuls	tablespoonful	NNS
18542	3736	4	of	of	IN
18542	3736	5	bread	bread	NN
18542	3736	6	-	-	HYPH
18542	3736	7	crumbs	crumb	NNS
18542	3736	8	which	which	WDT
18542	3736	9	have	have	VBP
18542	3736	10	been	be	VBN
18542	3736	11	soaked	soak	VBN
18542	3736	12	in	in	IN
18542	3736	13	hot	hot	JJ
18542	3736	14	milk	milk	NN
18542	3736	15	and	and	CC
18542	3736	16	squeezed	squeeze	VBN
18542	3736	17	dry	dry	JJ
18542	3736	18	.	.	.
18542	3737	1	Add	add	VB
18542	3737	2	the	the	DT
18542	3737	3	yolks	yolk	NNS
18542	3737	4	of	of	IN
18542	3737	5	two	two	CD
18542	3737	6	eggs	egg	NNS
18542	3737	7	and	and	CC
18542	3737	8	the	the	DT
18542	3737	9	white	white	NN
18542	3737	10	of	of	IN
18542	3737	11	one	one	CD
18542	3737	12	,	,	,
18542	3737	13	two	two	CD
18542	3737	14	tablespoonfuls	tablespoonful	NNS
18542	3737	15	of	of	IN
18542	3737	16	cream	cream	NN
18542	3737	17	,	,	,
18542	3737	18	and	and	CC
18542	3737	19	salt	salt	NN
18542	3737	20	and	and	CC
18542	3737	21	pepper	pepper	NN
18542	3737	22	to	to	IN
18542	3737	23	season	season	NN
18542	3737	24	.	.	.
18542	3738	1	Rub	rub	VB
18542	3738	2	until	until	IN
18542	3738	3	very	very	RB
18542	3738	4	smooth	smooth	JJ
18542	3738	5	and	and	CC
18542	3738	6	fold	fold	VBP
18542	3738	7	in	in	RB
18542	3738	8	lastly	lastly	RB
18542	3738	9	two	two	CD
18542	3738	10	tablespoonfuls	tablespoonful	NNS
18542	3738	11	of	of	IN
18542	3738	12	whipped	whip	VBN
18542	3738	13	cream	cream	NN
18542	3738	14	.	.	.
18542	3739	1	Let	let	VB
18542	3739	2	cool	cool	VB
18542	3739	3	thoroughly	thoroughly	RB
18542	3739	4	.	.	.
18542	3740	1	Fry	fry	NN
18542	3740	2	two	two	CD
18542	3740	3	tablespoonfuls	tablespoonful	NNS
18542	3740	4	of	of	IN
18542	3740	5	chopped	chopped	JJ
18542	3740	6	onion	onion	NN
18542	3740	7	in	in	IN
18542	3740	8	butter	butter	NN
18542	3740	9	with	with	IN
18542	3740	10	two	two	CD
18542	3740	11	tablespoonfuls	tablespoonful	NNS
18542	3740	12	of	of	IN
18542	3740	13	minced	mince	VBN
18542	3740	14	parsley	parsley	NNP
18542	3740	15	and	and	CC
18542	3740	16	a	a	DT
18542	3740	17	quarter	quarter	NN
18542	3740	18	of	of	IN
18542	3740	19	a	a	DT
18542	3740	20	pound	pound	NN
18542	3740	21	of	of	IN
18542	3740	22	chopped	chop	VBN
18542	3740	23	fresh	fresh	JJ
18542	3740	24	mushrooms	mushroom	NNS
18542	3740	25	.	.	.
18542	3741	1	Season	season	NN
18542	3741	2	with	with	IN
18542	3741	3	salt	salt	NN
18542	3741	4	and	and	CC
18542	3741	5	pepper	pepper	NN
18542	3741	6	and	and	CC
18542	3741	7	set	set	VB
18542	3741	8	aside	aside	RB
18542	3741	9	.	.	.
18542	3742	1	Stuff	stuff	VB
18542	3742	2	the	the	DT
18542	3742	3	smelts	smelt	NNS
18542	3742	4	with	with	IN
18542	3742	5	the	the	DT
18542	3742	6	fish	fish	NN
18542	3742	7	paste	paste	NN
18542	3742	8	.	.	.
18542	3743	1	Butter	butter	VB
18542	3743	2	a	a	DT
18542	3743	3	silver	silver	JJ
18542	3743	4	platter	platter	NN
18542	3743	5	and	and	CC
18542	3743	6	spread	spread	VBD
18542	3743	7	it	-PRON-	PRP
18542	3743	8	thinly	thinly	RB
18542	3743	9	with	with	IN
18542	3743	10	the	the	DT
18542	3743	11	fried	fried	JJ
18542	3743	12	onions	onion	NNS
18542	3743	13	and	and	CC
18542	3743	14	mushrooms	mushroom	NNS
18542	3743	15	.	.	.
18542	3744	1	Add	add	VB
18542	3744	2	two	two	CD
18542	3744	3	tablespoonfuls	tablespoonful	NNS
18542	3744	4	of	of	IN
18542	3744	5	white	white	JJ
18542	3744	6	wine	wine	NN
18542	3744	7	and	and	CC
18542	3744	8	lay	lie	VBD
18542	3744	9	the	the	DT
18542	3744	10	fish	fish	NN
18542	3744	11	upon	upon	IN
18542	3744	12	it	-PRON-	PRP
18542	3744	13	.	.	.
18542	3745	1	Sprinkle	sprinkle	VB
18542	3745	2	with	with	IN
18542	3745	3	salt	salt	NN
18542	3745	4	and	and	CC
18542	3745	5	pepper	pepper	NN
18542	3745	6	,	,	,
18542	3745	7	spread	spread	VBN
18542	3745	8	with	with	IN
18542	3745	9	the	the	DT
18542	3745	10	rest	rest	NN
18542	3745	11	of	of	IN
18542	3745	12	the	the	DT
18542	3745	13	onion	onion	NN
18542	3745	14	and	and	CC
18542	3745	15	mushrooms	mushroom	NNS
18542	3745	16	,	,	,
18542	3745	17	cover	cover	VBP
18542	3745	18	with	with	IN
18542	3745	19	crumbs	crumb	NNS
18542	3745	20	,	,	,
18542	3745	21	dot	dot	VBP
18542	3745	22	with	with	IN
18542	3745	23	butter	butter	NN
18542	3745	24	,	,	,
18542	3745	25	and	and	CC
18542	3745	26	brown	brown	NNP
18542	3745	27	in	in	IN
18542	3745	28	the	the	DT
18542	3745	29	oven	oven	NN
18542	3745	30	.	.	.
18542	3746	1	Serve	serve	VB
18542	3746	2	in	in	IN
18542	3746	3	the	the	DT
18542	3746	4	Same	same	JJ
18542	3746	5	dish	dish	NN
18542	3746	6	.	.	.
18542	3747	1	[	[	-LRB-
18542	3747	2	Page	page	NN
18542	3747	3	375	375	CD
18542	3747	4	]	]	-RRB-
18542	3747	5	SMELTS	SMELTS	NNP
18542	3747	6	AU	AU	NNP
18542	3747	7	GRATIN	GRATIN	VBD
18542	3747	8	Clean	clean	JJ
18542	3747	9	and	and	CC
18542	3747	10	dry	dry	JJ
18542	3747	11	eighteen	eighteen	CD
18542	3747	12	smelts	smelt	NNS
18542	3747	13	.	.	.
18542	3748	1	Fry	fry	NN
18542	3748	2	together	together	RB
18542	3748	3	in	in	IN
18542	3748	4	butter	butter	NN
18542	3748	5	a	a	DT
18542	3748	6	chopped	chop	VBN
18542	3748	7	onion	onion	NN
18542	3748	8	,	,	,
18542	3748	9	two	two	CD
18542	3748	10	shallots	shallot	NNS
18542	3748	11	,	,	,
18542	3748	12	twice	twice	PDT
18542	3748	13	the	the	DT
18542	3748	14	quantity	quantity	NN
18542	3748	15	of	of	IN
18542	3748	16	mushrooms	mushroom	NNS
18542	3748	17	,	,	,
18542	3748	18	a	a	DT
18542	3748	19	minced	mince	VBN
18542	3748	20	bean	bean	NN
18542	3748	21	of	of	IN
18542	3748	22	garlic	garlic	NN
18542	3748	23	,	,	,
18542	3748	24	and	and	CC
18542	3748	25	a	a	DT
18542	3748	26	tablespoonful	tablespoonful	NN
18542	3748	27	of	of	IN
18542	3748	28	minced	mince	VBN
18542	3748	29	parsley	parsley	NN
18542	3748	30	.	.	.
18542	3749	1	Butter	butter	VB
18542	3749	2	a	a	DT
18542	3749	3	baking	baking	NN
18542	3749	4	-	-	HYPH
18542	3749	5	dish	dish	NN
18542	3749	6	,	,	,
18542	3749	7	spread	spread	VB
18542	3749	8	the	the	DT
18542	3749	9	cooked	cooked	JJ
18542	3749	10	vegetables	vegetable	NNS
18542	3749	11	upon	upon	IN
18542	3749	12	it	-PRON-	PRP
18542	3749	13	,	,	,
18542	3749	14	and	and	CC
18542	3749	15	lay	lie	VBD
18542	3749	16	upon	upon	IN
18542	3749	17	it	-PRON-	PRP
18542	3749	18	the	the	DT
18542	3749	19	prepared	prepare	VBN
18542	3749	20	fish	fish	NN
18542	3749	21	.	.	.
18542	3750	1	Season	season	NN
18542	3750	2	with	with	IN
18542	3750	3	salt	salt	NN
18542	3750	4	and	and	CC
18542	3750	5	pepper	pepper	NN
18542	3750	6	,	,	,
18542	3750	7	moisten	moisten	VB
18542	3750	8	with	with	IN
18542	3750	9	half	half	PDT
18542	3750	10	a	a	DT
18542	3750	11	glassful	glassful	JJ
18542	3750	12	of	of	IN
18542	3750	13	white	white	JJ
18542	3750	14	wine	wine	NN
18542	3750	15	,	,	,
18542	3750	16	cover	cover	VBP
18542	3750	17	with	with	IN
18542	3750	18	large	large	JJ
18542	3750	19	fresh	fresh	JJ
18542	3750	20	mushrooms	mushroom	NNS
18542	3750	21	,	,	,
18542	3750	22	pour	pour	VBP
18542	3750	23	over	over	IN
18542	3750	24	a	a	DT
18542	3750	25	cupful	cupful	NN
18542	3750	26	of	of	IN
18542	3750	27	Spanish	spanish	JJ
18542	3750	28	Sauce	Sauce	NNP
18542	3750	29	,	,	,
18542	3750	30	sprinkle	sprinkle	VB
18542	3750	31	with	with	IN
18542	3750	32	crumbs	crumb	NNS
18542	3750	33	,	,	,
18542	3750	34	dot	dot	NN
18542	3750	35	with	with	IN
18542	3750	36	butter	butter	NN
18542	3750	37	,	,	,
18542	3750	38	and	and	CC
18542	3750	39	bake	bake	VB
18542	3750	40	in	in	RP
18542	3750	41	the	the	DT
18542	3750	42	oven	oven	NN
18542	3750	43	.	.	.
18542	3751	1	Sprinkle	sprinkle	VB
18542	3751	2	with	with	IN
18542	3751	3	lemon	lemon	NN
18542	3751	4	-	-	HYPH
18542	3751	5	juice	juice	NN
18542	3751	6	and	and	CC
18542	3751	7	minced	mince	VBD
18542	3751	8	parsley	parsley	NNP
18542	3751	9	and	and	CC
18542	3751	10	serve	serve	VB
18542	3751	11	.	.	.
18542	3752	1	The	the	DT
18542	3752	2	smelts	smelt	NNS
18542	3752	3	may	may	MD
18542	3752	4	be	be	VB
18542	3752	5	boned	bone	VBN
18542	3752	6	if	if	IN
18542	3752	7	desired	desire	VBN
18542	3752	8	.	.	.
18542	3753	1	SMELTS	SMELTS	NNP
18542	3753	2	AU	AU	NNP
18542	3753	3	BEURRE	BEURRE	NNP
18542	3753	4	NOIR	NOIR	NNP
18542	3753	5	Roll	Roll	NNP
18542	3753	6	the	the	DT
18542	3753	7	cleaned	clean	VBN
18542	3753	8	smelts	smelt	NNS
18542	3753	9	in	in	IN
18542	3753	10	flour	flour	NN
18542	3753	11	,	,	,
18542	3753	12	sauté	sauté	JJ
18542	3753	13	in	in	IN
18542	3753	14	butter	butter	NN
18542	3753	15	,	,	,
18542	3753	16	and	and	CC
18542	3753	17	arrange	arrange	VB
18542	3753	18	on	on	IN
18542	3753	19	fingers	finger	NNS
18542	3753	20	of	of	IN
18542	3753	21	buttered	butter	VBN
18542	3753	22	toast	toast	NN
18542	3753	23	.	.	.
18542	3754	1	Brown	brown	VB
18542	3754	2	half	half	PDT
18542	3754	3	a	a	DT
18542	3754	4	cupful	cupful	NN
18542	3754	5	of	of	IN
18542	3754	6	butter	butter	NN
18542	3754	7	,	,	,
18542	3754	8	add	add	VB
18542	3754	9	a	a	DT
18542	3754	10	tablespoonful	tablespoonful	NN
18542	3754	11	of	of	IN
18542	3754	12	vinegar	vinegar	NN
18542	3754	13	,	,	,
18542	3754	14	pour	pour	VBP
18542	3754	15	over	over	IN
18542	3754	16	the	the	DT
18542	3754	17	fish	fish	NN
18542	3754	18	,	,	,
18542	3754	19	and	and	CC
18542	3754	20	serve	serve	VB
18542	3754	21	.	.	.
18542	3755	1	SMELTS	SMELTS	NNP
18542	3755	2	À	À	NNP
18542	3755	3	LA	LA	NNP
18542	3755	4	BOULANGER	BOULANGER	NNP
18542	3755	5	Clean	Clean	NNP
18542	3755	6	and	and	CC
18542	3755	7	dry	dry	VBP
18542	3755	8	the	the	DT
18542	3755	9	fish	fish	NN
18542	3755	10	,	,	,
18542	3755	11	dip	dip	NN
18542	3755	12	into	into	IN
18542	3755	13	cream	cream	NN
18542	3755	14	,	,	,
18542	3755	15	then	then	RB
18542	3755	16	into	into	IN
18542	3755	17	flour	flour	NN
18542	3755	18	,	,	,
18542	3755	19	and	and	CC
18542	3755	20	fry	fry	VB
18542	3755	21	in	in	IN
18542	3755	22	deep	deep	JJ
18542	3755	23	fat	fat	NN
18542	3755	24	.	.	.
18542	3756	1	SMELTS	SMELTS	NNP
18542	3756	2	À	À	NNP
18542	3756	3	LA	LA	NNP
18542	3756	4	DAVIS	DAVIS	NNP
18542	3756	5	Prepare	Prepare	NNP
18542	3756	6	and	and	CC
18542	3756	7	clean	clean	VB
18542	3756	8	the	the	DT
18542	3756	9	fish	fish	NN
18542	3756	10	,	,	,
18542	3756	11	remove	remove	VB
18542	3756	12	the	the	DT
18542	3756	13	bone	bone	NN
18542	3756	14	,	,	,
18542	3756	15	[	[	-LRB-
18542	3756	16	Page	page	NN
18542	3756	17	376	376	CD
18542	3756	18	]	]	-RRB-
18542	3756	19	dip	dip	NN
18542	3756	20	in	in	IN
18542	3756	21	milk	milk	NN
18542	3756	22	,	,	,
18542	3756	23	season	season	NN
18542	3756	24	with	with	IN
18542	3756	25	salt	salt	NN
18542	3756	26	and	and	CC
18542	3756	27	pepper	pepper	NN
18542	3756	28	,	,	,
18542	3756	29	dip	dip	NN
18542	3756	30	in	in	IN
18542	3756	31	flour	flour	NN
18542	3756	32	,	,	,
18542	3756	33	and	and	CC
18542	3756	34	brown	brown	NNP
18542	3756	35	in	in	IN
18542	3756	36	butter	butter	NN
18542	3756	37	.	.	.
18542	3757	1	Melt	melt	NN
18542	3757	2	two	two	CD
18542	3757	3	tablespoonfuls	tablespoonful	NNS
18542	3757	4	of	of	IN
18542	3757	5	peanut	peanut	NN
18542	3757	6	butter	butter	NN
18542	3757	7	,	,	,
18542	3757	8	add	add	VB
18542	3757	9	to	to	IN
18542	3757	10	it	-PRON-	PRP
18542	3757	11	the	the	DT
18542	3757	12	juice	juice	NN
18542	3757	13	of	of	IN
18542	3757	14	a	a	DT
18542	3757	15	lemon	lemon	NN
18542	3757	16	,	,	,
18542	3757	17	pour	pour	VB
18542	3757	18	over	over	IN
18542	3757	19	the	the	DT
18542	3757	20	fish	fish	NN
18542	3757	21	and	and	CC
18542	3757	22	serve	serve	VB
18542	3757	23	,	,	,
18542	3757	24	garnishing	garnish	VBG
18542	3757	25	with	with	IN
18542	3757	26	lemon	lemon	NN
18542	3757	27	and	and	CC
18542	3757	28	parsley	parsley	NN
18542	3757	29	.	.	.
18542	3758	1	SMELTS	SMELTS	NNP
18542	3758	2	À	À	NNP
18542	3758	3	LA	LA	NNP
18542	3758	4	TOULOUSE	TOULOUSE	NNP
18542	3758	5	Clean	Clean	NNP
18542	3758	6	and	and	CC
18542	3758	7	bone	bone	VBP
18542	3758	8	a	a	DT
18542	3758	9	dozen	dozen	NN
18542	3758	10	large	large	JJ
18542	3758	11	smelts	smelt	NNS
18542	3758	12	.	.	.
18542	3759	1	Cook	cook	VB
18542	3759	2	in	in	IN
18542	3759	3	a	a	DT
18542	3759	4	saucepan	saucepan	NN
18542	3759	5	with	with	IN
18542	3759	6	white	white	JJ
18542	3759	7	wine	wine	NN
18542	3759	8	and	and	CC
18542	3759	9	mushroom	mushroom	NN
18542	3759	10	liquor	liquor	NN
18542	3759	11	or	or	CC
18542	3759	12	stock	stock	NN
18542	3759	13	,	,	,
18542	3759	14	seasoning	seasoning	NN
18542	3759	15	with	with	IN
18542	3759	16	salt	salt	NN
18542	3759	17	and	and	CC
18542	3759	18	pepper	pepper	NN
18542	3759	19	.	.	.
18542	3760	1	Drain	drain	VB
18542	3760	2	,	,	,
18542	3760	3	and	and	CC
18542	3760	4	add	add	VB
18542	3760	5	the	the	DT
18542	3760	6	remaining	remain	VBG
18542	3760	7	liquid	liquid	NN
18542	3760	8	to	to	IN
18542	3760	9	a	a	DT
18542	3760	10	cupful	cupful	NN
18542	3760	11	of	of	IN
18542	3760	12	Allemande	Allemande	NNP
18542	3760	13	Sauce	Sauce	NNP
18542	3760	14	.	.	.
18542	3761	1	Add	add	VB
18542	3761	2	a	a	DT
18542	3761	3	few	few	JJ
18542	3761	4	button	button	NN
18542	3761	5	mushrooms	mushroom	NNS
18542	3761	6	and	and	CC
18542	3761	7	a	a	DT
18542	3761	8	tablespoonful	tablespoonful	NN
18542	3761	9	of	of	IN
18542	3761	10	butter	butter	NN
18542	3761	11	to	to	IN
18542	3761	12	the	the	DT
18542	3761	13	sauce	sauce	NN
18542	3761	14	.	.	.
18542	3762	1	Pour	pour	VB
18542	3762	2	over	over	IN
18542	3762	3	the	the	DT
18542	3762	4	smelts	smelt	NNS
18542	3762	5	and	and	CC
18542	3762	6	serve	serve	VB
18542	3762	7	.	.	.
18542	3763	1	SMELTS	SMELTS	NNP
18542	3763	2	À	À	NNP
18542	3763	3	LA	LA	NNP
18542	3763	4	DRESDEN	DRESDEN	NNP
18542	3763	5	Clean	Clean	NNP
18542	3763	6	and	and	CC
18542	3763	7	remove	remove	VB
18542	3763	8	the	the	DT
18542	3763	9	bone	bone	NN
18542	3763	10	from	from	IN
18542	3763	11	large	large	JJ
18542	3763	12	smelts	smelt	NNS
18542	3763	13	and	and	CC
18542	3763	14	stuff	stuff	VB
18542	3763	15	them	-PRON-	PRP
18542	3763	16	with	with	IN
18542	3763	17	seasoned	seasoned	JJ
18542	3763	18	crumbs	crumb	NNS
18542	3763	19	,	,	,
18542	3763	20	chopped	chop	VBN
18542	3763	21	oysters	oyster	NNS
18542	3763	22	,	,	,
18542	3763	23	and	and	CC
18542	3763	24	mushrooms	mushroom	NNS
18542	3763	25	rubbed	rub	VBN
18542	3763	26	to	to	IN
18542	3763	27	a	a	DT
18542	3763	28	paste	paste	NN
18542	3763	29	with	with	IN
18542	3763	30	melted	melted	JJ
18542	3763	31	butter	butter	NN
18542	3763	32	.	.	.
18542	3764	1	Butter	butter	VB
18542	3764	2	a	a	DT
18542	3764	3	serving	serve	VBG
18542	3764	4	-	-	HYPH
18542	3764	5	dish	dish	NN
18542	3764	6	,	,	,
18542	3764	7	lay	lie	VBD
18542	3764	8	the	the	DT
18542	3764	9	prepared	prepared	JJ
18542	3764	10	fish	fish	NN
18542	3764	11	upon	upon	IN
18542	3764	12	it	-PRON-	PRP
18542	3764	13	,	,	,
18542	3764	14	cover	cover	VBP
18542	3764	15	with	with	IN
18542	3764	16	chopped	chopped	JJ
18542	3764	17	onion	onion	NN
18542	3764	18	,	,	,
18542	3764	19	and	and	CC
18542	3764	20	squeeze	squeeze	VB
18542	3764	21	over	over	IN
18542	3764	22	the	the	DT
18542	3764	23	juice	juice	NN
18542	3764	24	of	of	IN
18542	3764	25	a	a	DT
18542	3764	26	lemon	lemon	NN
18542	3764	27	.	.	.
18542	3765	1	Add	add	VB
18542	3765	2	a	a	DT
18542	3765	3	tablespoonful	tablespoonful	NN
18542	3765	4	of	of	IN
18542	3765	5	butter	butter	NN
18542	3765	6	and	and	CC
18542	3765	7	a	a	DT
18542	3765	8	cupful	cupful	NN
18542	3765	9	of	of	IN
18542	3765	10	white	white	JJ
18542	3765	11	stock	stock	NN
18542	3765	12	and	and	CC
18542	3765	13	bake	bake	VB
18542	3765	14	half	half	PDT
18542	3765	15	an	an	DT
18542	3765	16	hour	hour	NN
18542	3765	17	.	.	.
18542	3766	1	Serve	serve	VB
18542	3766	2	with	with	IN
18542	3766	3	any	any	DT
18542	3766	4	preferred	preferred	JJ
18542	3766	5	sauce	sauce	NN
18542	3766	6	.	.	.
18542	3767	1	BOILED	BOILED	NNP
18542	3767	2	SMELTS	SMELTS	NNP
18542	3767	3	Cook	Cook	NNP
18542	3767	4	smelts	smelt	NNS
18542	3767	5	in	in	IN
18542	3767	6	salted	salted	JJ
18542	3767	7	and	and	CC
18542	3767	8	acidulated	acidulated	JJ
18542	3767	9	water	water	NN
18542	3767	10	,	,	,
18542	3767	11	or	or	CC
18542	3767	12	in	in	IN
18542	3767	13	court	court	NN
18542	3767	14	bouillon	bouillon	NN
18542	3767	15	,	,	,
18542	3767	16	[	[	-LRB-
18542	3767	17	Page	page	NN
18542	3767	18	377	377	CD
18542	3767	19	]	]	-RRB-
18542	3767	20	drain	drain	VB
18542	3767	21	and	and	CC
18542	3767	22	serve	serve	VB
18542	3767	23	with	with	IN
18542	3767	24	Tartar	Tartar	NNP
18542	3767	25	Sauce	Sauce	NNP
18542	3767	26	.	.	.
18542	3768	1	SMELTS	SMELTS	NNP
18542	3768	2	WITH	with	IN
18542	3768	3	MAYONNAISE	MAYONNAISE	NNP
18542	3768	4	Dip	Dip	NNP
18542	3768	5	the	the	DT
18542	3768	6	cleaned	clean	VBN
18542	3768	7	fish	fish	NN
18542	3768	8	into	into	IN
18542	3768	9	beaten	beat	VBN
18542	3768	10	egg	egg	NN
18542	3768	11	,	,	,
18542	3768	12	then	then	RB
18542	3768	13	into	into	IN
18542	3768	14	crumbs	crumb	NNS
18542	3768	15	,	,	,
18542	3768	16	and	and	CC
18542	3768	17	fry	fry	VB
18542	3768	18	in	in	IN
18542	3768	19	deep	deep	JJ
18542	3768	20	fat	fat	NN
18542	3768	21	.	.	.
18542	3769	1	Serve	serve	VB
18542	3769	2	cold	cold	JJ
18542	3769	3	with	with	IN
18542	3769	4	Mayonnaise	Mayonnaise	NNP
18542	3769	5	.	.	.
18542	3770	1	STEWED	STEWED	NNP
18542	3770	2	SMELTS	SMELTS	NNP
18542	3770	3	Clean	clean	VBP
18542	3770	4	the	the	DT
18542	3770	5	fish	fish	NN
18542	3770	6	and	and	CC
18542	3770	7	remove	remove	VB
18542	3770	8	the	the	DT
18542	3770	9	heads	head	NNS
18542	3770	10	.	.	.
18542	3771	1	Put	put	VB
18542	3771	2	into	into	IN
18542	3771	3	a	a	DT
18542	3771	4	buttered	butter	VBN
18542	3771	5	china	china	NNP
18542	3771	6	baking	baking	NN
18542	3771	7	-	-	HYPH
18542	3771	8	dish	dish	NNP
18542	3771	9	.	.	.
18542	3772	1	Add	add	VB
18542	3772	2	enough	enough	JJ
18542	3772	3	fish	fish	NN
18542	3772	4	or	or	CC
18542	3772	5	veal	veal	NN
18542	3772	6	stock	stock	NN
18542	3772	7	to	to	TO
18542	3772	8	cover	cover	VB
18542	3772	9	,	,	,
18542	3772	10	and	and	CC
18542	3772	11	chopped	chop	VBN
18542	3772	12	onions	onion	NNS
18542	3772	13	,	,	,
18542	3772	14	capers	caper	NNS
18542	3772	15	,	,	,
18542	3772	16	parsley	parsley	NN
18542	3772	17	,	,	,
18542	3772	18	thyme	thyme	NNS
18542	3772	19	,	,	,
18542	3772	20	pepper	pepper	NN
18542	3772	21	and	and	CC
18542	3772	22	salt	salt	NN
18542	3772	23	,	,	,
18542	3772	24	and	and	CC
18542	3772	25	white	white	JJ
18542	3772	26	wine	wine	NN
18542	3772	27	to	to	IN
18542	3772	28	season	season	NN
18542	3772	29	.	.	.
18542	3773	1	Bring	bring	VB
18542	3773	2	to	to	IN
18542	3773	3	the	the	DT
18542	3773	4	boil	boil	NN
18542	3773	5	,	,	,
18542	3773	6	pour	pour	VBP
18542	3773	7	over	over	IN
18542	3773	8	the	the	DT
18542	3773	9	fish	fish	NN
18542	3773	10	and	and	CC
18542	3773	11	bake	bake	NN
18542	3773	12	for	for	IN
18542	3773	13	ten	ten	CD
18542	3773	14	or	or	CC
18542	3773	15	fifteen	fifteen	CD
18542	3773	16	minutes	minute	NNS
18542	3773	17	.	.	.
18542	3774	1	Serve	serve	VB
18542	3774	2	in	in	IN
18542	3774	3	the	the	DT
18542	3774	4	same	same	JJ
18542	3774	5	dish	dish	NN
18542	3774	6	.	.	.
18542	3775	1	SMELTS	SMELTS	NNP
18542	3775	2	WITH	with	IN
18542	3775	3	FINE	fine	JJ
18542	3775	4	HERBS	herbs	NN
18542	3775	5	Chop	Chop	NNP
18542	3775	6	together	together	RB
18542	3775	7	chives	chive	VBZ
18542	3775	8	and	and	CC
18542	3775	9	parsley	parsley	NN
18542	3775	10	,	,	,
18542	3775	11	and	and	CC
18542	3775	12	sprinkle	sprinkle	VB
18542	3775	13	a	a	DT
18542	3775	14	buttered	butter	VBN
18542	3775	15	baking	baking	NN
18542	3775	16	-	-	HYPH
18542	3775	17	dish	dish	NN
18542	3775	18	.	.	.
18542	3776	1	Season	season	NN
18542	3776	2	with	with	IN
18542	3776	3	salt	salt	NN
18542	3776	4	and	and	CC
18542	3776	5	pepper	pepper	NN
18542	3776	6	,	,	,
18542	3776	7	lay	lie	VBD
18542	3776	8	prepared	prepared	JJ
18542	3776	9	smelts	smelt	NNS
18542	3776	10	upon	upon	IN
18542	3776	11	it	-PRON-	PRP
18542	3776	12	,	,	,
18542	3776	13	sprinkle	sprinkle	VB
18542	3776	14	with	with	IN
18542	3776	15	chopped	chopped	JJ
18542	3776	16	onions	onion	NNS
18542	3776	17	and	and	CC
18542	3776	18	seasoning	seasoning	NN
18542	3776	19	,	,	,
18542	3776	20	add	add	VB
18542	3776	21	half	half	PDT
18542	3776	22	a	a	DT
18542	3776	23	cupful	cupful	NN
18542	3776	24	of	of	IN
18542	3776	25	white	white	JJ
18542	3776	26	wine	wine	NN
18542	3776	27	,	,	,
18542	3776	28	cover	cover	VBP
18542	3776	29	with	with	IN
18542	3776	30	buttered	butter	VBN
18542	3776	31	paper	paper	NN
18542	3776	32	and	and	CC
18542	3776	33	bake	bake	NN
18542	3776	34	for	for	IN
18542	3776	35	ten	ten	CD
18542	3776	36	minutes	minute	NNS
18542	3776	37	.	.	.
18542	3777	1	Take	take	VB
18542	3777	2	up	up	RP
18542	3777	3	carefully	carefully	RB
18542	3777	4	,	,	,
18542	3777	5	thicken	thicken	VB
18542	3777	6	the	the	DT
18542	3777	7	liquid	liquid	NN
18542	3777	8	with	with	IN
18542	3777	9	butter	butter	NN
18542	3777	10	and	and	CC
18542	3777	11	flour	flour	NN
18542	3777	12	cooked	cook	VBN
18542	3777	13	together	together	RB
18542	3777	14	,	,	,
18542	3777	15	and	and	CC
18542	3777	16	serve	serve	VB
18542	3777	17	with	with	IN
18542	3777	18	the	the	DT
18542	3777	19	fish	fish	NN
18542	3777	20	.	.	.
18542	3778	1	[	[	-LRB-
18542	3778	2	Page	page	NN
18542	3778	3	378	378	CD
18542	3778	4	]	]	-RRB-
18542	3778	5	SMELT	smelt	NN
18542	3778	6	CROQUETTES	croquette	NNS
18542	3778	7	Clean	clean	JJ
18542	3778	8	and	and	CC
18542	3778	9	split	split	JJ
18542	3778	10	smelts	smelt	NNS
18542	3778	11	and	and	CC
18542	3778	12	remove	remove	VB
18542	3778	13	the	the	DT
18542	3778	14	backbone	backbone	NN
18542	3778	15	.	.	.
18542	3779	1	Pound	pound	NN
18542	3779	2	fine	fine	RB
18542	3779	3	a	a	DT
18542	3779	4	pound	pound	NN
18542	3779	5	of	of	IN
18542	3779	6	cooked	cooked	JJ
18542	3779	7	halibut	halibut	NNP
18542	3779	8	,	,	,
18542	3779	9	seasoning	seasoning	NN
18542	3779	10	with	with	IN
18542	3779	11	salt	salt	NN
18542	3779	12	,	,	,
18542	3779	13	white	white	JJ
18542	3779	14	pepper	pepper	NN
18542	3779	15	,	,	,
18542	3779	16	and	and	CC
18542	3779	17	Sherry	Sherry	NNP
18542	3779	18	.	.	.
18542	3780	1	Add	add	VB
18542	3780	2	enough	enough	RB
18542	3780	3	very	very	RB
18542	3780	4	thick	thick	JJ
18542	3780	5	Cream	Cream	NNP
18542	3780	6	Sauce	Sauce	NNP
18542	3780	7	to	to	TO
18542	3780	8	make	make	VB
18542	3780	9	a	a	DT
18542	3780	10	stiff	stiff	JJ
18542	3780	11	paste	paste	NN
18542	3780	12	,	,	,
18542	3780	13	and	and	CC
18542	3780	14	cool	cool	JJ
18542	3780	15	.	.	.
18542	3781	1	Shape	shape	VB
18542	3781	2	into	into	IN
18542	3781	3	croquettes	croquette	NNS
18542	3781	4	and	and	CC
18542	3781	5	roll	roll	VB
18542	3781	6	a	a	DT
18542	3781	7	smelt	smelt	NN
18542	3781	8	around	around	IN
18542	3781	9	each	each	DT
18542	3781	10	one	one	NN
18542	3781	11	,	,	,
18542	3781	12	fastening	fasten	VBG
18542	3781	13	it	-PRON-	PRP
18542	3781	14	by	by	IN
18542	3781	15	sticking	stick	VBG
18542	3781	16	the	the	DT
18542	3781	17	tail	tail	NN
18542	3781	18	through	through	IN
18542	3781	19	the	the	DT
18542	3781	20	head	head	NN
18542	3781	21	.	.	.
18542	3782	1	Dip	dip	VB
18542	3782	2	in	in	IN
18542	3782	3	egg	egg	NN
18542	3782	4	and	and	CC
18542	3782	5	crumbs	crumb	NNS
18542	3782	6	and	and	CC
18542	3782	7	fry	fry	VB
18542	3782	8	in	in	IN
18542	3782	9	hot	hot	JJ
18542	3782	10	lard	lard	NN
18542	3782	11	to	to	TO
18542	3782	12	cover	cover	VB
18542	3782	13	.	.	.
18542	3783	1	Serve	serve	VB
18542	3783	2	with	with	IN
18542	3783	3	Tartar	Tartar	NNP
18542	3783	4	Sauce	Sauce	NNP
18542	3783	5	.	.	.
18542	3784	1	SMELTS	SMELTS	NNP
18542	3784	2	IN	in	IN
18542	3784	3	MATELOTE	MATELOTE	NNP
18542	3784	4	Chop	Chop	NNP
18542	3784	5	together	together	RB
18542	3784	6	an	an	DT
18542	3784	7	onion	onion	NN
18542	3784	8	,	,	,
18542	3784	9	a	a	DT
18542	3784	10	sprig	sprig	NN
18542	3784	11	of	of	IN
18542	3784	12	parsley	parsley	NNP
18542	3784	13	,	,	,
18542	3784	14	three	three	CD
18542	3784	15	mushrooms	mushroom	NNS
18542	3784	16	,	,	,
18542	3784	17	and	and	CC
18542	3784	18	a	a	DT
18542	3784	19	bean	bean	NN
18542	3784	20	of	of	IN
18542	3784	21	garlic	garlic	NN
18542	3784	22	.	.	.
18542	3785	1	Fry	fry	NN
18542	3785	2	in	in	IN
18542	3785	3	oil	oil	NN
18542	3785	4	and	and	CC
18542	3785	5	season	season	NN
18542	3785	6	with	with	IN
18542	3785	7	salt	salt	NN
18542	3785	8	and	and	CC
18542	3785	9	pepper	pepper	NN
18542	3785	10	.	.	.
18542	3786	1	Put	put	VB
18542	3786	2	the	the	DT
18542	3786	3	cleaned	clean	VBN
18542	3786	4	smelts	smelt	NNS
18542	3786	5	into	into	IN
18542	3786	6	the	the	DT
18542	3786	7	pan	pan	NN
18542	3786	8	,	,	,
18542	3786	9	add	add	VB
18542	3786	10	enough	enough	JJ
18542	3786	11	white	white	JJ
18542	3786	12	wine	wine	NN
18542	3786	13	to	to	TO
18542	3786	14	cover	cover	VB
18542	3786	15	,	,	,
18542	3786	16	and	and	CC
18542	3786	17	simmer	simmer	NN
18542	3786	18	until	until	IN
18542	3786	19	done	do	VBN
18542	3786	20	.	.	.
18542	3787	1	Strain	strain	VB
18542	3787	2	the	the	DT
18542	3787	3	liquid	liquid	NN
18542	3787	4	,	,	,
18542	3787	5	thicken	thicken	VB
18542	3787	6	it	-PRON-	PRP
18542	3787	7	with	with	IN
18542	3787	8	butter	butter	NN
18542	3787	9	and	and	CC
18542	3787	10	flour	flour	NN
18542	3787	11	cooked	cook	VBN
18542	3787	12	together	together	RB
18542	3787	13	,	,	,
18542	3787	14	pour	pour	VBP
18542	3787	15	over	over	IN
18542	3787	16	the	the	DT
18542	3787	17	fish	fish	NN
18542	3787	18	,	,	,
18542	3787	19	and	and	CC
18542	3787	20	serve	serve	VB
18542	3787	21	with	with	IN
18542	3787	22	a	a	DT
18542	3787	23	garnish	garnish	NN
18542	3787	24	of	of	IN
18542	3787	25	lemon	lemon	NN
18542	3787	26	and	and	CC
18542	3787	27	parsley	parsley	NN
18542	3787	28	.	.	.
18542	3788	1	[	[	-LRB-
18542	3788	2	Page	page	NN
18542	3788	3	379	379	CD
18542	3788	4	]	]	-RRB-
18542	3788	5	FIFTY	FIFTY	NNP
18542	3788	6	-	-	HYPH
18542	3788	7	FIVE	five	CD
18542	3788	8	WAYS	ways	NN
18542	3788	9	TO	to	IN
18542	3788	10	COOK	COOK	NNP
18542	3788	11	SOLES	soles	VB
18542	3788	12	NOTE:--If	note:--if	CD
18542	3788	13	the	the	DT
18542	3788	14	imported	import	VBN
18542	3788	15	sole	sole	NN
18542	3788	16	is	be	VBZ
18542	3788	17	not	not	RB
18542	3788	18	readily	readily	RB
18542	3788	19	obtainable	obtainable	JJ
18542	3788	20	,	,	,
18542	3788	21	flounder	flounder	JJ
18542	3788	22	or	or	CC
18542	3788	23	pompano	pompano	NN
18542	3788	24	makes	make	VBZ
18542	3788	25	a	a	DT
18542	3788	26	very	very	RB
18542	3788	27	acceptable	acceptable	JJ
18542	3788	28	substitute	substitute	NN
18542	3788	29	.	.	.
18542	3789	1	BOILED	BOILED	NNP
18542	3789	2	SOLES	sol	NNS
18542	3789	3	Trim	trim	VBP
18542	3789	4	the	the	DT
18542	3789	5	soles	sol	NNS
18542	3789	6	,	,	,
18542	3789	7	rub	rub	VB
18542	3789	8	with	with	IN
18542	3789	9	lemon	lemon	NN
18542	3789	10	-	-	HYPH
18542	3789	11	juice	juice	NN
18542	3789	12	and	and	CC
18542	3789	13	boil	boil	NN
18542	3789	14	in	in	IN
18542	3789	15	salted	salted	JJ
18542	3789	16	water	water	NN
18542	3789	17	.	.	.
18542	3790	1	Drain	drain	VB
18542	3790	2	,	,	,
18542	3790	3	and	and	CC
18542	3790	4	serve	serve	VB
18542	3790	5	with	with	IN
18542	3790	6	any	any	DT
18542	3790	7	preferred	preferred	JJ
18542	3790	8	sauce	sauce	NN
18542	3790	9	.	.	.
18542	3791	1	BROILED	BROILED	NNP
18542	3791	2	SOLE	SOLE	NNP
18542	3791	3	--	--	:
18542	3791	4	I	-PRON-	PRP
18542	3791	5	Marinate	Marinate	NNP
18542	3791	6	for	for	IN
18542	3791	7	an	an	DT
18542	3791	8	hour	hour	NN
18542	3791	9	in	in	IN
18542	3791	10	oil	oil	NN
18542	3791	11	and	and	CC
18542	3791	12	lemon	lemon	NN
18542	3791	13	-	-	HYPH
18542	3791	14	juice	juice	NN
18542	3791	15	seasoned	season	VBN
18542	3791	16	with	with	IN
18542	3791	17	salt	salt	NN
18542	3791	18	and	and	CC
18542	3791	19	pepper	pepper	NN
18542	3791	20	.	.	.
18542	3792	1	Broil	Broil	NNP
18542	3792	2	on	on	IN
18542	3792	3	a	a	DT
18542	3792	4	double	double	JJ
18542	3792	5	-	-	HYPH
18542	3792	6	broiler	broiler	NN
18542	3792	7	and	and	CC
18542	3792	8	serve	serve	VB
18542	3792	9	with	with	IN
18542	3792	10	Maître	Maître	NNP
18542	3792	11	d'Hôtel	d'Hôtel	NNP
18542	3792	12	Sauce	Sauce	NNP
18542	3792	13	.	.	.
18542	3793	1	BROILED	BROILED	NNP
18542	3793	2	SOLE	SOLE	NNP
18542	3793	3	--	--	:
18542	3793	4	II	II	NNP
18542	3793	5	Clean	clean	JJ
18542	3793	6	and	and	CC
18542	3793	7	skin	skin	VBP
18542	3793	8	a	a	DT
18542	3793	9	sole	sole	NN
18542	3793	10	,	,	,
18542	3793	11	dip	dip	NN
18542	3793	12	in	in	IN
18542	3793	13	melted	melted	JJ
18542	3793	14	butter	butter	NN
18542	3793	15	and	and	CC
18542	3793	16	lemon	lemon	NN
18542	3793	17	-	-	HYPH
18542	3793	18	juice	juice	NN
18542	3793	19	,	,	,
18542	3793	20	then	then	RB
18542	3793	21	in	in	IN
18542	3793	22	seasoned	seasoned	JJ
18542	3793	23	crumbs	crumb	NNS
18542	3793	24	,	,	,
18542	3793	25	and	and	CC
18542	3793	26	broil	broil	NNP
18542	3793	27	.	.	.
18542	3794	1	Remove	remove	VB
18542	3794	2	the	the	DT
18542	3794	3	bone	bone	NN
18542	3794	4	from	from	IN
18542	3794	5	an	an	DT
18542	3794	6	anchovy	anchovy	NN
18542	3794	7	and	and	CC
18542	3794	8	rub	rub	VB
18542	3794	9	it	-PRON-	PRP
18542	3794	10	to	to	IN
18542	3794	11	a	a	DT
18542	3794	12	paste	paste	NN
18542	3794	13	with	with	IN
18542	3794	14	a	a	DT
18542	3794	15	small	small	JJ
18542	3794	16	lump	lump	NN
18542	3794	17	of	of	IN
18542	3794	18	butter	butter	NN
18542	3794	19	.	.	.
18542	3795	1	Add	add	VB
18542	3795	2	a	a	DT
18542	3795	3	wineglassful	wineglassful	NN
18542	3795	4	of	of	IN
18542	3795	5	white	white	JJ
18542	3795	6	wine	wine	NN
18542	3795	7	and	and	CC
18542	3795	8	the	the	DT
18542	3795	9	juice	juice	NN
18542	3795	10	of	of	IN
18542	3795	11	half	half	PDT
18542	3795	12	a	a	DT
18542	3795	13	lemon	lemon	NN
18542	3795	14	and	and	CC
18542	3795	15	keep	keep	VB
18542	3795	16	the	the	DT
18542	3795	17	sauce	sauce	NN
18542	3795	18	warm	warm	JJ
18542	3795	19	.	.	.
18542	3796	1	[	[	-LRB-
18542	3796	2	Page	page	NN
18542	3796	3	380	380	CD
18542	3796	4	]	]	-RRB-
18542	3796	5	Place	place	VB
18542	3796	6	the	the	DT
18542	3796	7	sole	sole	NN
18542	3796	8	on	on	IN
18542	3796	9	a	a	DT
18542	3796	10	hot	hot	JJ
18542	3796	11	dish	dish	NN
18542	3796	12	,	,	,
18542	3796	13	pour	pour	VB
18542	3796	14	the	the	DT
18542	3796	15	sauce	sauce	NN
18542	3796	16	over	over	RP
18542	3796	17	and	and	CC
18542	3796	18	serve	serve	VB
18542	3796	19	.	.	.
18542	3797	1	BAKED	baked	NN
18542	3797	2	FILLETS	fillet	NNS
18542	3797	3	OF	of	IN
18542	3797	4	SOLE	SOLE	NNP
18542	3797	5	--	--	:
18542	3797	6	I	-PRON-	PRP
18542	3797	7	Butter	butter	VBP
18542	3797	8	a	a	DT
18542	3797	9	baking	baking	NN
18542	3797	10	-	-	HYPH
18542	3797	11	pan	pan	NN
18542	3797	12	,	,	,
18542	3797	13	sprinkle	sprinkle	VB
18542	3797	14	with	with	IN
18542	3797	15	chopped	chopped	JJ
18542	3797	16	onions	onion	NNS
18542	3797	17	and	and	CC
18542	3797	18	parsley	parsley	NN
18542	3797	19	,	,	,
18542	3797	20	lay	lie	VBD
18542	3797	21	fillets	fillet	NNS
18542	3797	22	of	of	IN
18542	3797	23	sole	sole	NN
18542	3797	24	upon	upon	IN
18542	3797	25	it	-PRON-	PRP
18542	3797	26	,	,	,
18542	3797	27	spread	spread	VBN
18542	3797	28	with	with	IN
18542	3797	29	butter	butter	NN
18542	3797	30	,	,	,
18542	3797	31	season	season	NN
18542	3797	32	with	with	IN
18542	3797	33	salt	salt	NN
18542	3797	34	and	and	CC
18542	3797	35	pepper	pepper	NN
18542	3797	36	,	,	,
18542	3797	37	add	add	VB
18542	3797	38	a	a	DT
18542	3797	39	wineglassful	wineglassful	NN
18542	3797	40	of	of	IN
18542	3797	41	white	white	JJ
18542	3797	42	wine	wine	NN
18542	3797	43	,	,	,
18542	3797	44	and	and	CC
18542	3797	45	bake	bake	VB
18542	3797	46	in	in	RP
18542	3797	47	the	the	DT
18542	3797	48	oven	oven	NN
18542	3797	49	,	,	,
18542	3797	50	basting	baste	VBG
18542	3797	51	frequently	frequently	RB
18542	3797	52	.	.	.
18542	3798	1	Take	take	VB
18542	3798	2	up	up	RP
18542	3798	3	the	the	DT
18542	3798	4	fish	fish	NN
18542	3798	5	carefully	carefully	RB
18542	3798	6	,	,	,
18542	3798	7	add	add	VB
18542	3798	8	to	to	IN
18542	3798	9	the	the	DT
18542	3798	10	liquid	liquid	NN
18542	3798	11	a	a	DT
18542	3798	12	dozen	dozen	NN
18542	3798	13	chopped	chop	VBN
18542	3798	14	mushrooms	mushroom	NNS
18542	3798	15	,	,	,
18542	3798	16	a	a	DT
18542	3798	17	tablespoonful	tablespoonful	NN
18542	3798	18	of	of	IN
18542	3798	19	fresh	fresh	JJ
18542	3798	20	bread	bread	NN
18542	3798	21	-	-	HYPH
18542	3798	22	crumbs	crumb	NNS
18542	3798	23	and	and	CC
18542	3798	24	minced	mince	VBD
18542	3798	25	parsley	parsley	NNP
18542	3798	26	to	to	TO
18542	3798	27	season	season	VB
18542	3798	28	.	.	.
18542	3799	1	Lay	lay	VB
18542	3799	2	the	the	DT
18542	3799	3	fillets	fillet	NNS
18542	3799	4	on	on	IN
18542	3799	5	a	a	DT
18542	3799	6	baking	baking	NN
18542	3799	7	-	-	HYPH
18542	3799	8	dish	dish	NN
18542	3799	9	,	,	,
18542	3799	10	spread	spread	VBN
18542	3799	11	with	with	IN
18542	3799	12	the	the	DT
18542	3799	13	paste	paste	NN
18542	3799	14	,	,	,
18542	3799	15	cover	cover	VBP
18542	3799	16	with	with	IN
18542	3799	17	large	large	JJ
18542	3799	18	fresh	fresh	JJ
18542	3799	19	mushrooms	mushroom	NNS
18542	3799	20	,	,	,
18542	3799	21	sprinkle	sprinkle	VBP
18542	3799	22	with	with	IN
18542	3799	23	crumbs	crumb	NNS
18542	3799	24	,	,	,
18542	3799	25	dot	dot	NN
18542	3799	26	with	with	IN
18542	3799	27	butter	butter	NN
18542	3799	28	,	,	,
18542	3799	29	and	and	CC
18542	3799	30	brown	brown	NNP
18542	3799	31	in	in	IN
18542	3799	32	the	the	DT
18542	3799	33	oven	oven	NN
18542	3799	34	.	.	.
18542	3800	1	Serve	serve	VB
18542	3800	2	very	very	RB
18542	3800	3	hot	hot	JJ
18542	3800	4	in	in	IN
18542	3800	5	the	the	DT
18542	3800	6	same	same	JJ
18542	3800	7	dish	dish	NN
18542	3800	8	.	.	.
18542	3801	1	BAKED	baked	NN
18542	3801	2	FILLETS	fillet	NNS
18542	3801	3	OF	of	IN
18542	3801	4	SOLE	SOLE	NNP
18542	3801	5	--	--	:
18542	3801	6	II	II	NNP
18542	3801	7	Put	Put	VBD
18542	3801	8	the	the	DT
18542	3801	9	prepared	prepare	VBN
18542	3801	10	fillets	fillet	NNS
18542	3801	11	in	in	IN
18542	3801	12	a	a	DT
18542	3801	13	buttered	butter	VBN
18542	3801	14	baking	baking	NN
18542	3801	15	-	-	HYPH
18542	3801	16	dish	dish	NN
18542	3801	17	,	,	,
18542	3801	18	sprinkling	sprinkle	VBG
18542	3801	19	with	with	IN
18542	3801	20	chopped	chopped	JJ
18542	3801	21	onion	onion	NN
18542	3801	22	,	,	,
18542	3801	23	parsley	parsley	NN
18542	3801	24	,	,	,
18542	3801	25	and	and	CC
18542	3801	26	mushrooms	mushroom	NNS
18542	3801	27	,	,	,
18542	3801	28	and	and	CC
18542	3801	29	seasoning	season	VBG
18542	3801	30	with	with	IN
18542	3801	31	salt	salt	NN
18542	3801	32	and	and	CC
18542	3801	33	pepper	pepper	NN
18542	3801	34	.	.	.
18542	3802	1	Add	add	VB
18542	3802	2	a	a	DT
18542	3802	3	tablespoonful	tablespoonful	NN
18542	3802	4	of	of	IN
18542	3802	5	butter	butter	NN
18542	3802	6	and	and	CC
18542	3802	7	enough	enough	JJ
18542	3802	8	white	white	JJ
18542	3802	9	wine	wine	NN
18542	3802	10	and	and	CC
18542	3802	11	white	white	JJ
18542	3802	12	stock	stock	NN
18542	3802	13	in	in	IN
18542	3802	14	equal	equal	JJ
18542	3802	15	parts	part	NNS
18542	3802	16	to	to	TO
18542	3802	17	keep	keep	VB
18542	3802	18	from	from	IN
18542	3802	19	burning	burn	VBG
18542	3802	20	.	.	.
18542	3803	1	Bake	bake	VB
18542	3803	2	,	,	,
18542	3803	3	basting	baste	VBG
18542	3803	4	frequently	frequently	RB
18542	3803	5	.	.	.
18542	3804	1	Cook	cook	VB
18542	3804	2	together	together	RB
18542	3804	3	one	one	CD
18542	3804	4	tablespoonful	tablespoonful	JJ
18542	3804	5	each	each	DT
18542	3804	6	of	of	IN
18542	3804	7	butter	butter	NN
18542	3804	8	and	and	CC
18542	3804	9	flour	flour	NN
18542	3804	10	,	,	,
18542	3804	11	add	add	VB
18542	3804	12	a	a	DT
18542	3804	13	cupful	cupful	NN
18542	3804	14	of	of	IN
18542	3804	15	brown	brown	JJ
18542	3804	16	stock	stock	NN
18542	3804	17	and	and	CC
18542	3804	18	cook	cook	NN
18542	3804	19	until	until	IN
18542	3804	20	thick	thick	JJ
18542	3804	21	,	,	,
18542	3804	22	stirring	stir	VBG
18542	3804	23	constantly	constantly	RB
18542	3804	24	.	.	.
18542	3805	1	Take	take	VB
18542	3805	2	up	up	RP
18542	3805	3	the	the	DT
18542	3805	4	fish	fish	NN
18542	3805	5	,	,	,
18542	3805	6	drain	drain	VB
18542	3805	7	the	the	DT
18542	3805	8	liquor	liquor	NN
18542	3805	9	from	from	IN
18542	3805	10	the	the	DT
18542	3805	11	pan	pan	NN
18542	3805	12	into	into	IN
18542	3805	13	the	the	DT
18542	3805	14	[	[	-LRB-
18542	3805	15	Page	page	NN
18542	3805	16	381	381	CD
18542	3805	17	]	]	-RRB-
18542	3805	18	sauce	sauce	NN
18542	3805	19	,	,	,
18542	3805	20	and	and	CC
18542	3805	21	reheat	reheat	NN
18542	3805	22	.	.	.
18542	3806	1	Spread	spread	VB
18542	3806	2	the	the	DT
18542	3806	3	sauce	sauce	NN
18542	3806	4	over	over	IN
18542	3806	5	the	the	DT
18542	3806	6	fish	fish	NN
18542	3806	7	,	,	,
18542	3806	8	sprinkle	sprinkle	VB
18542	3806	9	with	with	IN
18542	3806	10	crumbs	crumb	NNS
18542	3806	11	,	,	,
18542	3806	12	dot	dot	NN
18542	3806	13	with	with	IN
18542	3806	14	butter	butter	NN
18542	3806	15	,	,	,
18542	3806	16	and	and	CC
18542	3806	17	brown	brown	NNP
18542	3806	18	in	in	IN
18542	3806	19	the	the	DT
18542	3806	20	oven	oven	NN
18542	3806	21	.	.	.
18542	3807	1	FILLETS	FILLETS	NNP
18542	3807	2	OF	of	IN
18542	3807	3	SOLE	SOLE	NNP
18542	3807	4	BAKED	baked	XX
18542	3807	5	IN	in	IN
18542	3807	6	WHITE	white	JJ
18542	3807	7	WINE	wine	NN
18542	3807	8	Butter	Butter	NNP
18542	3807	9	a	a	DT
18542	3807	10	baking	baking	NN
18542	3807	11	-	-	HYPH
18542	3807	12	dish	dish	NN
18542	3807	13	and	and	CC
18542	3807	14	put	put	VBD
18542	3807	15	into	into	IN
18542	3807	16	it	-PRON-	PRP
18542	3807	17	six	six	CD
18542	3807	18	fillets	fillet	NNS
18542	3807	19	of	of	IN
18542	3807	20	sole	sole	NN
18542	3807	21	.	.	.
18542	3808	1	Add	add	VB
18542	3808	2	half	half	PDT
18542	3808	3	a	a	DT
18542	3808	4	cupful	cupful	NN
18542	3808	5	of	of	IN
18542	3808	6	hot	hot	JJ
18542	3808	7	water	water	NN
18542	3808	8	and	and	CC
18542	3808	9	a	a	DT
18542	3808	10	tablespoonful	tablespoonful	JJ
18542	3808	11	of	of	IN
18542	3808	12	lemon	lemon	NN
18542	3808	13	-	-	HYPH
18542	3808	14	juice	juice	NN
18542	3808	15	.	.	.
18542	3809	1	Cook	cook	VB
18542	3809	2	together	together	RB
18542	3809	3	one	one	CD
18542	3809	4	tablespoonful	tablespoonful	JJ
18542	3809	5	each	each	DT
18542	3809	6	of	of	IN
18542	3809	7	butter	butter	NN
18542	3809	8	and	and	CC
18542	3809	9	flour	flour	NN
18542	3809	10	,	,	,
18542	3809	11	seasoning	seasoning	NN
18542	3809	12	with	with	IN
18542	3809	13	minced	mince	VBN
18542	3809	14	parsley	parsley	NNP
18542	3809	15	,	,	,
18542	3809	16	grated	grate	VBD
18542	3809	17	onion	onion	NN
18542	3809	18	,	,	,
18542	3809	19	salt	salt	NN
18542	3809	20	,	,	,
18542	3809	21	cayenne	cayenne	NN
18542	3809	22	,	,	,
18542	3809	23	and	and	CC
18542	3809	24	powdered	powder	VBN
18542	3809	25	mace	mace	NN
18542	3809	26	.	.	.
18542	3810	1	Add	add	VB
18542	3810	2	one	one	CD
18542	3810	3	cupful	cupful	NN
18542	3810	4	of	of	IN
18542	3810	5	white	white	JJ
18542	3810	6	wine	wine	NN
18542	3810	7	and	and	CC
18542	3810	8	cook	cook	NN
18542	3810	9	until	until	IN
18542	3810	10	thick	thick	JJ
18542	3810	11	,	,	,
18542	3810	12	stirring	stir	VBG
18542	3810	13	constantly	constantly	RB
18542	3810	14	.	.	.
18542	3811	1	Drain	drain	VB
18542	3811	2	the	the	DT
18542	3811	3	fish	fish	NN
18542	3811	4	,	,	,
18542	3811	5	pour	pour	VB
18542	3811	6	the	the	DT
18542	3811	7	sauce	sauce	NN
18542	3811	8	over	over	RB
18542	3811	9	,	,	,
18542	3811	10	and	and	CC
18542	3811	11	serve	serve	VB
18542	3811	12	.	.	.
18542	3812	1	BAKED	baked	JJ
18542	3812	2	SOLE	SOLE	NNS
18542	3812	3	WITH	with	IN
18542	3812	4	WINE	WINE	NNP
18542	3812	5	SAUCE	SAUCE	VBN
18542	3812	6	Clean	clean	VB
18542	3812	7	a	a	DT
18542	3812	8	large	large	JJ
18542	3812	9	sole	sole	NN
18542	3812	10	,	,	,
18542	3812	11	trimming	trim	VBG
18542	3812	12	off	off	IN
18542	3812	13	the	the	DT
18542	3812	14	gills	gill	NNS
18542	3812	15	and	and	CC
18542	3812	16	dark	dark	JJ
18542	3812	17	skin	skin	NN
18542	3812	18	and	and	CC
18542	3812	19	scraping	scrape	VBG
18542	3812	20	the	the	DT
18542	3812	21	white	white	JJ
18542	3812	22	side	side	NN
18542	3812	23	.	.	.
18542	3813	1	Make	make	VB
18542	3813	2	a	a	DT
18542	3813	3	deep	deep	JJ
18542	3813	4	cut	cut	NN
18542	3813	5	on	on	IN
18542	3813	6	each	each	DT
18542	3813	7	side	side	NN
18542	3813	8	of	of	IN
18542	3813	9	the	the	DT
18542	3813	10	back	back	NN
18542	3813	11	-	-	HYPH
18542	3813	12	bone	bone	NN
18542	3813	13	and	and	CC
18542	3813	14	take	take	VB
18542	3813	15	off	off	RP
18542	3813	16	the	the	DT
18542	3813	17	fins	fin	NNS
18542	3813	18	.	.	.
18542	3814	1	Put	put	VB
18542	3814	2	into	into	IN
18542	3814	3	a	a	DT
18542	3814	4	buttered	butter	VBN
18542	3814	5	baking	baking	NN
18542	3814	6	-	-	HYPH
18542	3814	7	pan	pan	NN
18542	3814	8	with	with	IN
18542	3814	9	salt	salt	NN
18542	3814	10	and	and	CC
18542	3814	11	pepper	pepper	NN
18542	3814	12	to	to	IN
18542	3814	13	season	season	NN
18542	3814	14	and	and	CC
18542	3814	15	two	two	CD
18542	3814	16	cupfuls	cupful	NNS
18542	3814	17	of	of	IN
18542	3814	18	white	white	JJ
18542	3814	19	wine	wine	NN
18542	3814	20	.	.	.
18542	3815	1	Bake	bake	VB
18542	3815	2	for	for	IN
18542	3815	3	twenty	twenty	CD
18542	3815	4	minutes	minute	NNS
18542	3815	5	.	.	.
18542	3816	1	Cook	cook	VB
18542	3816	2	together	together	RB
18542	3816	3	one	one	CD
18542	3816	4	tablespoonful	tablespoonful	NN
18542	3816	5	of	of	IN
18542	3816	6	butter	butter	NN
18542	3816	7	and	and	CC
18542	3816	8	two	two	CD
18542	3816	9	of	of	IN
18542	3816	10	flour	flour	NN
18542	3816	11	,	,	,
18542	3816	12	add	add	VB
18542	3816	13	a	a	DT
18542	3816	14	cupful	cupful	NN
18542	3816	15	of	of	IN
18542	3816	16	cold	cold	JJ
18542	3816	17	water	water	NN
18542	3816	18	and	and	CC
18542	3816	19	cook	cook	NN
18542	3816	20	until	until	IN
18542	3816	21	thick	thick	JJ
18542	3816	22	,	,	,
18542	3816	23	stirring	stir	VBG
18542	3816	24	constantly	constantly	RB
18542	3816	25	.	.	.
18542	3817	1	Strain	strain	VB
18542	3817	2	the	the	DT
18542	3817	3	liquor	liquor	NN
18542	3817	4	from	from	IN
18542	3817	5	the	the	DT
18542	3817	6	fish	fish	NN
18542	3817	7	into	into	IN
18542	3817	8	the	the	DT
18542	3817	9	sauce	sauce	NN
18542	3817	10	,	,	,
18542	3817	11	bring	bring	VB
18542	3817	12	to	to	IN
18542	3817	13	the	the	DT
18542	3817	14	boil	boil	NN
18542	3817	15	,	,	,
18542	3817	16	[	[	-LRB-
18542	3817	17	Page	page	NN
18542	3817	18	382	382	CD
18542	3817	19	]	]	-RRB-
18542	3817	20	add	add	VB
18542	3817	21	one	one	CD
18542	3817	22	tablespoonful	tablespoonful	JJ
18542	3817	23	each	each	DT
18542	3817	24	of	of	IN
18542	3817	25	butter	butter	NN
18542	3817	26	and	and	CC
18542	3817	27	minced	mince	VBD
18542	3817	28	parsley	parsley	NN
18542	3817	29	,	,	,
18542	3817	30	pour	pour	VB
18542	3817	31	over	over	IN
18542	3817	32	the	the	DT
18542	3817	33	fish	fish	NN
18542	3817	34	and	and	CC
18542	3817	35	serve	serve	VB
18542	3817	36	.	.	.
18542	3818	1	FRIED	FRIED	NNP
18542	3818	2	SOLE	SOLE	NNP
18542	3818	3	--	--	:
18542	3818	4	I	-PRON-	PRP
18542	3818	5	Remove	remove	VBP
18542	3818	6	the	the	DT
18542	3818	7	skin	skin	NN
18542	3818	8	,	,	,
18542	3818	9	dip	dip	NN
18542	3818	10	in	in	IN
18542	3818	11	beaten	beat	VBN
18542	3818	12	egg	egg	NN
18542	3818	13	,	,	,
18542	3818	14	then	then	RB
18542	3818	15	in	in	IN
18542	3818	16	crumbs	crumb	NNS
18542	3818	17	,	,	,
18542	3818	18	and	and	CC
18542	3818	19	fry	fry	VB
18542	3818	20	in	in	IN
18542	3818	21	deep	deep	JJ
18542	3818	22	fat	fat	NN
18542	3818	23	.	.	.
18542	3819	1	Serve	serve	VB
18542	3819	2	with	with	IN
18542	3819	3	any	any	DT
18542	3819	4	preferred	preferred	JJ
18542	3819	5	sauce	sauce	NN
18542	3819	6	.	.	.
18542	3820	1	FRIED	FRIED	NNP
18542	3820	2	SOLE	SOLE	NNP
18542	3820	3	--	--	:
18542	3820	4	II	II	NNP
18542	3820	5	Skin	skin	NN
18542	3820	6	and	and	CC
18542	3820	7	clean	clean	VB
18542	3820	8	a	a	DT
18542	3820	9	pair	pair	NN
18542	3820	10	of	of	IN
18542	3820	11	soles	sol	NNS
18542	3820	12	and	and	CC
18542	3820	13	marinate	marinate	NNP
18542	3820	14	for	for	IN
18542	3820	15	an	an	DT
18542	3820	16	hour	hour	NN
18542	3820	17	in	in	IN
18542	3820	18	oil	oil	NN
18542	3820	19	and	and	CC
18542	3820	20	lemon	lemon	NN
18542	3820	21	-	-	HYPH
18542	3820	22	juice	juice	NN
18542	3820	23	.	.	.
18542	3821	1	Dip	dip	VB
18542	3821	2	in	in	IN
18542	3821	3	egg	egg	NN
18542	3821	4	and	and	CC
18542	3821	5	crumbs	crumb	NNS
18542	3821	6	and	and	CC
18542	3821	7	fry	fry	VB
18542	3821	8	in	in	IN
18542	3821	9	deep	deep	JJ
18542	3821	10	fat	fat	NN
18542	3821	11	.	.	.
18542	3822	1	Cool	cool	UH
18542	3822	2	,	,	,
18542	3822	3	trim	trim	VBP
18542	3822	4	,	,	,
18542	3822	5	dip	dip	NN
18542	3822	6	into	into	IN
18542	3822	7	melted	melted	JJ
18542	3822	8	butter	butter	NN
18542	3822	9	,	,	,
18542	3822	10	then	then	RB
18542	3822	11	into	into	IN
18542	3822	12	the	the	DT
18542	3822	13	beaten	beat	VBN
18542	3822	14	yolks	yolk	NNS
18542	3822	15	of	of	IN
18542	3822	16	eggs	egg	NNS
18542	3822	17	,	,	,
18542	3822	18	then	then	RB
18542	3822	19	into	into	IN
18542	3822	20	seasoned	seasoned	JJ
18542	3822	21	crumbs	crumb	NNS
18542	3822	22	.	.	.
18542	3823	1	Sprinkle	sprinkle	VB
18542	3823	2	with	with	IN
18542	3823	3	grated	grate	VBN
18542	3823	4	Parmesan	Parmesan	NNP
18542	3823	5	cheese	cheese	NN
18542	3823	6	and	and	CC
18542	3823	7	broil	broil	NN
18542	3823	8	slowly	slowly	RB
18542	3823	9	,	,	,
18542	3823	10	basting	baste	VBG
18542	3823	11	with	with	IN
18542	3823	12	melted	melted	JJ
18542	3823	13	butter	butter	NN
18542	3823	14	if	if	IN
18542	3823	15	needed	need	VBN
18542	3823	16	.	.	.
18542	3824	1	Serve	serve	VB
18542	3824	2	with	with	IN
18542	3824	3	Maître	Maître	NNP
18542	3824	4	d'Hôtel	d'Hôtel	NNP
18542	3824	5	Sauce	Sauce	NNP
18542	3824	6	.	.	.
18542	3825	1	FRIED	FRIED	NNP
18542	3825	2	FILLETS	FILLETS	NNP
18542	3825	3	OF	of	IN
18542	3825	4	SOLE	SOLE	NNP
18542	3825	5	--	--	:
18542	3825	6	I	-PRON-	PRP
18542	3825	7	Marinate	marinate	VBP
18542	3825	8	a	a	DT
18542	3825	9	sole	sole	NN
18542	3825	10	for	for	IN
18542	3825	11	an	an	DT
18542	3825	12	hour	hour	NN
18542	3825	13	in	in	IN
18542	3825	14	white	white	JJ
18542	3825	15	wine	wine	NN
18542	3825	16	,	,	,
18542	3825	17	seasoned	season	VBN
18542	3825	18	with	with	IN
18542	3825	19	salt	salt	NN
18542	3825	20	,	,	,
18542	3825	21	pepper	pepper	NN
18542	3825	22	,	,	,
18542	3825	23	and	and	CC
18542	3825	24	sweet	sweet	JJ
18542	3825	25	herbs	herb	NNS
18542	3825	26	.	.	.
18542	3826	1	Drain	drain	NN
18542	3826	2	,	,	,
18542	3826	3	cut	cut	VBN
18542	3826	4	into	into	IN
18542	3826	5	fillets	fillet	NNS
18542	3826	6	,	,	,
18542	3826	7	dip	dip	NN
18542	3826	8	in	in	IN
18542	3826	9	milk	milk	NN
18542	3826	10	,	,	,
18542	3826	11	dredge	dredge	NN
18542	3826	12	with	with	IN
18542	3826	13	flour	flour	NN
18542	3826	14	,	,	,
18542	3826	15	and	and	CC
18542	3826	16	fry	fry	VB
18542	3826	17	in	in	IN
18542	3826	18	hot	hot	JJ
18542	3826	19	lard	lard	NN
18542	3826	20	.	.	.
18542	3827	1	FRIED	FRIED	NNP
18542	3827	2	FILLETS	FILLETS	NNP
18542	3827	3	OF	of	IN
18542	3827	4	SOLE	SOLE	NNP
18542	3827	5	--	--	:
18542	3827	6	II	II	NNP
18542	3827	7	Sprinkle	sprinkle	VB
18542	3827	8	the	the	DT
18542	3827	9	prepared	prepare	VBN
18542	3827	10	fillets	fillet	NNS
18542	3827	11	with	with	IN
18542	3827	12	salt	salt	NN
18542	3827	13	,	,	,
18542	3827	14	pepper	pepper	NN
18542	3827	15	,	,	,
18542	3827	16	and	and	CC
18542	3827	17	lemon	lemon	NN
18542	3827	18	-	-	HYPH
18542	3827	19	juice	juice	NN
18542	3827	20	,	,	,
18542	3827	21	dip	dip	NN
18542	3827	22	in	in	IN
18542	3827	23	egg	egg	NN
18542	3827	24	and	and	CC
18542	3827	25	crumbs	crumb	NNS
18542	3827	26	,	,	,
18542	3827	27	repeat	repeat	NN
18542	3827	28	,	,	,
18542	3827	29	fry	fry	NN
18542	3827	30	in	in	IN
18542	3827	31	fat	fat	NN
18542	3827	32	to	to	TO
18542	3827	33	cover	cover	VB
18542	3827	34	,	,	,
18542	3827	35	and	and	CC
18542	3827	36	serve	serve	VB
18542	3827	37	with	with	IN
18542	3827	38	Tartar	Tartar	NNP
18542	3827	39	Sauce	Sauce	NNP
18542	3827	40	.	.	.
18542	3828	1	[	[	-LRB-
18542	3828	2	Page	page	NN
18542	3828	3	383	383	CD
18542	3828	4	]	]	-RRB-
18542	3828	5	FRIED	FRIED	NNP
18542	3828	6	FILLETS	FILLETS	NNP
18542	3828	7	OF	of	IN
18542	3828	8	SOLE	SOLE	NNP
18542	3828	9	À	À	NNP
18542	3828	10	L'ORLY	l'orly	JJ
18542	3828	11	Soak	Soak	NNP
18542	3828	12	the	the	DT
18542	3828	13	prepared	prepare	VBN
18542	3828	14	fillets	fillet	NNS
18542	3828	15	for	for	IN
18542	3828	16	an	an	DT
18542	3828	17	hour	hour	NN
18542	3828	18	in	in	IN
18542	3828	19	lemon	lemon	NN
18542	3828	20	-	-	HYPH
18542	3828	21	juice	juice	NN
18542	3828	22	seasoned	season	VBN
18542	3828	23	with	with	IN
18542	3828	24	grated	grate	VBN
18542	3828	25	onion	onion	NN
18542	3828	26	,	,	,
18542	3828	27	minced	mince	VBD
18542	3828	28	parsley	parsley	NNP
18542	3828	29	,	,	,
18542	3828	30	salt	salt	NN
18542	3828	31	and	and	CC
18542	3828	32	pepper	pepper	NN
18542	3828	33	.	.	.
18542	3829	1	Drain	drain	NN
18542	3829	2	,	,	,
18542	3829	3	dry	dry	JJ
18542	3829	4	,	,	,
18542	3829	5	dredge	dredge	NN
18542	3829	6	with	with	IN
18542	3829	7	flour	flour	NN
18542	3829	8	or	or	CC
18542	3829	9	dip	dip	NN
18542	3829	10	in	in	IN
18542	3829	11	batter	batter	NN
18542	3829	12	.	.	.
18542	3830	1	Fry	fry	NN
18542	3830	2	in	in	IN
18542	3830	3	deep	deep	JJ
18542	3830	4	fat	fat	NN
18542	3830	5	and	and	CC
18542	3830	6	serve	serve	VB
18542	3830	7	with	with	IN
18542	3830	8	Tomato	Tomato	NNP
18542	3830	9	Sauce	Sauce	NNP
18542	3830	10	.	.	.
18542	3831	1	FRIED	FRIED	NNP
18542	3831	2	SOLE	SOLE	NNP
18542	3831	3	À	À	NNP
18542	3831	4	L'ANGLAISE	l'anglaise	JJ
18542	3831	5	Dredge	dredge	NN
18542	3831	6	the	the	DT
18542	3831	7	prepared	prepare	VBN
18542	3831	8	fish	fish	NN
18542	3831	9	with	with	IN
18542	3831	10	flour	flour	NN
18542	3831	11	,	,	,
18542	3831	12	brush	brush	NN
18542	3831	13	with	with	IN
18542	3831	14	the	the	DT
18542	3831	15	beaten	beat	VBN
18542	3831	16	yolk	yolk	NN
18542	3831	17	of	of	IN
18542	3831	18	an	an	DT
18542	3831	19	egg	egg	NN
18542	3831	20	,	,	,
18542	3831	21	cover	cover	VB
18542	3831	22	with	with	IN
18542	3831	23	crumbs	crumb	NNS
18542	3831	24	,	,	,
18542	3831	25	and	and	CC
18542	3831	26	fry	fry	VB
18542	3831	27	in	in	IN
18542	3831	28	deep	deep	JJ
18542	3831	29	fat	fat	NN
18542	3831	30	.	.	.
18542	3832	1	FRIED	FRIED	NNP
18542	3832	2	SOLE	SOLE	NNP
18542	3832	3	À	À	NNP
18542	3832	4	LA	LA	NNP
18542	3832	5	COLBERT	COLBERT	NNP
18542	3832	6	--	--	:
18542	3832	7	I	-PRON-	PRP
18542	3832	8	Cut	cut	VBP
18542	3832	9	the	the	DT
18542	3832	10	fish	fish	NN
18542	3832	11	into	into	IN
18542	3832	12	fillets	fillet	NNS
18542	3832	13	,	,	,
18542	3832	14	dip	dip	NN
18542	3832	15	in	in	IN
18542	3832	16	milk	milk	NN
18542	3832	17	,	,	,
18542	3832	18	then	then	RB
18542	3832	19	in	in	IN
18542	3832	20	flour	flour	NN
18542	3832	21	,	,	,
18542	3832	22	and	and	CC
18542	3832	23	fry	fry	NNP
18542	3832	24	brown	brown	JJ
18542	3832	25	.	.	.
18542	3833	1	Serve	serve	VB
18542	3833	2	with	with	IN
18542	3833	3	melted	melted	JJ
18542	3833	4	butter	butter	NN
18542	3833	5	and	and	CC
18542	3833	6	garnish	garnish	VB
18542	3833	7	with	with	IN
18542	3833	8	lemon	lemon	NN
18542	3833	9	and	and	CC
18542	3833	10	parsley	parsley	NN
18542	3833	11	.	.	.
18542	3834	1	FRIED	FRIED	NNP
18542	3834	2	SOLE	SOLE	NNP
18542	3834	3	À	À	NNP
18542	3834	4	LA	LA	NNP
18542	3834	5	COLBERT	COLBERT	NNP
18542	3834	6	--	--	:
18542	3834	7	II	II	NNP
18542	3834	8	Select	Select	NNP
18542	3834	9	six	six	CD
18542	3834	10	small	small	JJ
18542	3834	11	soles	sol	NNS
18542	3834	12	,	,	,
18542	3834	13	cut	cut	VBD
18542	3834	14	off	off	RP
18542	3834	15	their	-PRON-	PRP$
18542	3834	16	heads	head	NNS
18542	3834	17	,	,	,
18542	3834	18	and	and	CC
18542	3834	19	make	make	VB
18542	3834	20	an	an	DT
18542	3834	21	incision	incision	NN
18542	3834	22	down	down	IN
18542	3834	23	the	the	DT
18542	3834	24	back	back	NN
18542	3834	25	-	-	HYPH
18542	3834	26	bone	bone	NN
18542	3834	27	.	.	.
18542	3835	1	Season	season	NN
18542	3835	2	with	with	IN
18542	3835	3	salt	salt	NN
18542	3835	4	,	,	,
18542	3835	5	pepper	pepper	NN
18542	3835	6	,	,	,
18542	3835	7	and	and	CC
18542	3835	8	lemon	lemon	NN
18542	3835	9	-	-	HYPH
18542	3835	10	juice	juice	NN
18542	3835	11	,	,	,
18542	3835	12	dip	dip	NN
18542	3835	13	in	in	IN
18542	3835	14	egg	egg	NN
18542	3835	15	and	and	CC
18542	3835	16	crumbs	crumb	NNS
18542	3835	17	,	,	,
18542	3835	18	fry	fry	NN
18542	3835	19	in	in	IN
18542	3835	20	hot	hot	JJ
18542	3835	21	fat	fat	NN
18542	3835	22	,	,	,
18542	3835	23	drain	drain	VBP
18542	3835	24	,	,	,
18542	3835	25	and	and	CC
18542	3835	26	serve	serve	VB
18542	3835	27	with	with	IN
18542	3835	28	Colbert	Colbert	NNP
18542	3835	29	Sauce	Sauce	NNP
18542	3835	30	.	.	.
18542	3836	1	FRIED	FRIED	NNP
18542	3836	2	SOLES	SOLES	NNP
18542	3836	3	WITH	with	IN
18542	3836	4	SHRIMP	SHRIMP	NNP
18542	3836	5	SAUCE	SAUCE	NNP
18542	3836	6	Fillet	Fillet	NNP
18542	3836	7	the	the	DT
18542	3836	8	fish	fish	NN
18542	3836	9	,	,	,
18542	3836	10	dip	dip	NN
18542	3836	11	in	in	IN
18542	3836	12	flour	flour	NN
18542	3836	13	,	,	,
18542	3836	14	then	then	RB
18542	3836	15	into	into	IN
18542	3836	16	egg	egg	NN
18542	3836	17	and	and	CC
18542	3836	18	crumbs	crumb	NNS
18542	3836	19	,	,	,
18542	3836	20	fry	fry	VB
18542	3836	21	in	in	IN
18542	3836	22	deep	deep	JJ
18542	3836	23	fat	fat	NN
18542	3836	24	,	,	,
18542	3836	25	and	and	CC
18542	3836	26	serve	serve	VB
18542	3836	27	with	with	IN
18542	3836	28	Shrimp	Shrimp	NNP
18542	3836	29	Sauce	Sauce	NNP
18542	3836	30	.	.	.
18542	3837	1	[	[	-LRB-
18542	3837	2	Page	page	NN
18542	3837	3	384	384	CD
18542	3837	4	]	]	-RRB-
18542	3837	5	SOLE	SOLE	NNP
18542	3837	6	À	À	NNP
18542	3837	7	L'AURORE	l'aurore	NN
18542	3837	8	Butter	Butter	NNP
18542	3837	9	a	a	DT
18542	3837	10	shallow	shallow	JJ
18542	3837	11	platter	platter	NN
18542	3837	12	,	,	,
18542	3837	13	lay	lie	VBD
18542	3837	14	a	a	DT
18542	3837	15	sole	sole	NN
18542	3837	16	upon	upon	IN
18542	3837	17	it	-PRON-	PRP
18542	3837	18	,	,	,
18542	3837	19	cover	cover	VBP
18542	3837	20	with	with	IN
18542	3837	21	buttered	butter	VBN
18542	3837	22	paper	paper	NN
18542	3837	23	and	and	CC
18542	3837	24	put	put	VBD
18542	3837	25	into	into	IN
18542	3837	26	the	the	DT
18542	3837	27	oven	oven	NN
18542	3837	28	for	for	IN
18542	3837	29	ten	ten	CD
18542	3837	30	minutes	minute	NNS
18542	3837	31	.	.	.
18542	3838	1	Take	take	VB
18542	3838	2	it	-PRON-	PRP
18542	3838	3	out	out	RP
18542	3838	4	and	and	CC
18542	3838	5	remove	remove	VB
18542	3838	6	the	the	DT
18542	3838	7	back	back	NN
18542	3838	8	-	-	HYPH
18542	3838	9	bone	bone	NN
18542	3838	10	,	,	,
18542	3838	11	filling	fill	VBG
18542	3838	12	its	-PRON-	PRP$
18542	3838	13	place	place	NN
18542	3838	14	with	with	IN
18542	3838	15	chopped	chopped	JJ
18542	3838	16	onions	onion	NNS
18542	3838	17	and	and	CC
18542	3838	18	parsley	parsley	NN
18542	3838	19	.	.	.
18542	3839	1	Replace	replace	VB
18542	3839	2	the	the	DT
18542	3839	3	upper	upper	JJ
18542	3839	4	side	side	NN
18542	3839	5	of	of	IN
18542	3839	6	the	the	DT
18542	3839	7	fish	fish	NN
18542	3839	8	,	,	,
18542	3839	9	cover	cover	VBP
18542	3839	10	with	with	IN
18542	3839	11	a	a	DT
18542	3839	12	cupful	cupful	NN
18542	3839	13	of	of	IN
18542	3839	14	Cream	Cream	NNP
18542	3839	15	Sauce	Sauce	NNP
18542	3839	16	and	and	CC
18542	3839	17	put	put	VBD
18542	3839	18	in	in	IN
18542	3839	19	the	the	DT
18542	3839	20	oven	oven	NN
18542	3839	21	for	for	IN
18542	3839	22	ten	ten	CD
18542	3839	23	or	or	CC
18542	3839	24	fifteen	fifteen	CD
18542	3839	25	minutes	minute	NNS
18542	3839	26	.	.	.
18542	3840	1	Rub	rub	VB
18542	3840	2	the	the	DT
18542	3840	3	yolks	yolk	NNS
18542	3840	4	of	of	IN
18542	3840	5	hard	hard	RB
18542	3840	6	-	-	HYPH
18542	3840	7	boiled	boil	VBN
18542	3840	8	eggs	egg	NNS
18542	3840	9	through	through	IN
18542	3840	10	a	a	DT
18542	3840	11	sieve	sieve	NN
18542	3840	12	over	over	IN
18542	3840	13	the	the	DT
18542	3840	14	fish	fish	NN
18542	3840	15	,	,	,
18542	3840	16	and	and	CC
18542	3840	17	garnish	garnish	VB
18542	3840	18	with	with	IN
18542	3840	19	the	the	DT
18542	3840	20	whites	white	NNS
18542	3840	21	in	in	IN
18542	3840	22	rings	ring	NNS
18542	3840	23	,	,	,
18542	3840	24	sliced	slice	VBD
18542	3840	25	lemon	lemon	NN
18542	3840	26	,	,	,
18542	3840	27	and	and	CC
18542	3840	28	parsley	parsley	NN
18542	3840	29	.	.	.
18542	3841	1	FILLETS	FILLETS	NNP
18542	3841	2	OF	of	IN
18542	3841	3	SOLE	SOLE	NNP
18542	3841	4	À	À	NNP
18542	3841	5	LA	LA	NNP
18542	3841	6	BERCY	BERCY	NNP
18542	3841	7	Cook	Cook	NNP
18542	3841	8	some	some	DT
18542	3841	9	fillets	fillet	NNS
18542	3841	10	of	of	IN
18542	3841	11	sole	sole	NN
18542	3841	12	in	in	IN
18542	3841	13	butter	butter	NN
18542	3841	14	,	,	,
18542	3841	15	seasoning	seasoning	NN
18542	3841	16	with	with	IN
18542	3841	17	salt	salt	NN
18542	3841	18	,	,	,
18542	3841	19	pepper	pepper	NN
18542	3841	20	,	,	,
18542	3841	21	and	and	CC
18542	3841	22	minced	mince	VBD
18542	3841	23	onion	onion	NN
18542	3841	24	.	.	.
18542	3842	1	Take	take	VB
18542	3842	2	up	up	RP
18542	3842	3	the	the	DT
18542	3842	4	fish	fish	NN
18542	3842	5	,	,	,
18542	3842	6	add	add	VB
18542	3842	7	two	two	CD
18542	3842	8	tablespoonfuls	tablespoonful	NNS
18542	3842	9	of	of	IN
18542	3842	10	butter	butter	NN
18542	3842	11	,	,	,
18542	3842	12	a	a	DT
18542	3842	13	teaspoonful	teaspoonful	NN
18542	3842	14	of	of	IN
18542	3842	15	minced	mince	VBN
18542	3842	16	parsley	parsley	NN
18542	3842	17	,	,	,
18542	3842	18	and	and	CC
18542	3842	19	the	the	DT
18542	3842	20	juice	juice	NN
18542	3842	21	of	of	IN
18542	3842	22	a	a	DT
18542	3842	23	lemon	lemon	NN
18542	3842	24	.	.	.
18542	3843	1	Pour	pour	VB
18542	3843	2	over	over	IN
18542	3843	3	the	the	DT
18542	3843	4	fish	fish	NN
18542	3843	5	and	and	CC
18542	3843	6	serve	serve	VB
18542	3843	7	.	.	.
18542	3844	1	FILLETS	FILLETS	NNP
18542	3844	2	OF	of	IN
18542	3844	3	SOLE	SOLE	NNP
18542	3844	4	À	À	NNP
18542	3844	5	LA	LA	NNP
18542	3844	6	BORDEAUX	BORDEAUX	NNP
18542	3844	7	Season	Season	NNP
18542	3844	8	the	the	DT
18542	3844	9	prepared	prepare	VBN
18542	3844	10	fillets	fillet	NNS
18542	3844	11	with	with	IN
18542	3844	12	salt	salt	NN
18542	3844	13	and	and	CC
18542	3844	14	pepper	pepper	NN
18542	3844	15	,	,	,
18542	3844	16	dip	dip	NN
18542	3844	17	in	in	IN
18542	3844	18	melted	melted	JJ
18542	3844	19	butter	butter	NN
18542	3844	20	,	,	,
18542	3844	21	then	then	RB
18542	3844	22	into	into	IN
18542	3844	23	flour	flour	NN
18542	3844	24	,	,	,
18542	3844	25	then	then	RB
18542	3844	26	into	into	IN
18542	3844	27	beaten	beat	VBN
18542	3844	28	eggs	egg	NNS
18542	3844	29	,	,	,
18542	3844	30	then	then	RB
18542	3844	31	into	into	IN
18542	3844	32	bread	bread	NN
18542	3844	33	-	-	HYPH
18542	3844	34	crumbs	crumb	NNS
18542	3844	35	.	.	.
18542	3845	1	Fry	fry	CD
18542	3845	2	brown	brown	JJ
18542	3845	3	in	in	IN
18542	3845	4	deep	deep	JJ
18542	3845	5	fat	fat	NN
18542	3845	6	,	,	,
18542	3845	7	garnish	garnish	VBP
18542	3845	8	with	with	IN
18542	3845	9	lemon	lemon	NN
18542	3845	10	and	and	CC
18542	3845	11	parsley	parsley	NN
18542	3845	12	,	,	,
18542	3845	13	and	and	CC
18542	3845	14	serve	serve	VB
18542	3845	15	with	with	IN
18542	3845	16	Tomato	Tomato	NNP
18542	3845	17	Sauce	Sauce	NNP
18542	3845	18	.	.	.
18542	3846	1	[	[	-LRB-
18542	3846	2	Page	page	NN
18542	3846	3	385	385	CD
18542	3846	4	]	]	-RRB-
18542	3846	5	SOLES	SOLES	NNP
18542	3846	6	À	À	NNP
18542	3846	7	LA	LA	NNP
18542	3846	8	COLBERT	COLBERT	NNP
18542	3846	9	Skin	skin	NN
18542	3846	10	and	and	CC
18542	3846	11	trim	trim	VB
18542	3846	12	the	the	DT
18542	3846	13	soles	sol	NNS
18542	3846	14	and	and	CC
18542	3846	15	boil	boil	NN
18542	3846	16	in	in	IN
18542	3846	17	salted	salted	JJ
18542	3846	18	water	water	NN
18542	3846	19	until	until	IN
18542	3846	20	done	do	VBN
18542	3846	21	.	.	.
18542	3847	1	Chop	Chop	NNP
18542	3847	2	fine	fine	RB
18542	3847	3	a	a	DT
18542	3847	4	head	head	NN
18542	3847	5	of	of	IN
18542	3847	6	endive	endive	NN
18542	3847	7	and	and	CC
18542	3847	8	fry	fry	VB
18542	3847	9	it	-PRON-	PRP
18542	3847	10	in	in	IN
18542	3847	11	butter	butter	NN
18542	3847	12	.	.	.
18542	3848	1	Add	add	VB
18542	3848	2	two	two	CD
18542	3848	3	cupfuls	cupful	NNS
18542	3848	4	of	of	IN
18542	3848	5	stock	stock	NN
18542	3848	6	,	,	,
18542	3848	7	bring	bring	VB
18542	3848	8	to	to	IN
18542	3848	9	the	the	DT
18542	3848	10	boil	boil	NN
18542	3848	11	,	,	,
18542	3848	12	take	take	VB
18542	3848	13	from	from	IN
18542	3848	14	the	the	DT
18542	3848	15	fire	fire	NN
18542	3848	16	,	,	,
18542	3848	17	and	and	CC
18542	3848	18	add	add	VB
18542	3848	19	the	the	DT
18542	3848	20	yolk	yolk	NN
18542	3848	21	of	of	IN
18542	3848	22	an	an	DT
18542	3848	23	egg	egg	NN
18542	3848	24	beaten	beat	VBN
18542	3848	25	smooth	smooth	JJ
18542	3848	26	with	with	IN
18542	3848	27	a	a	DT
18542	3848	28	little	little	JJ
18542	3848	29	cream	cream	NN
18542	3848	30	.	.	.
18542	3849	1	Place	place	VB
18542	3849	2	the	the	DT
18542	3849	3	soles	sol	NNS
18542	3849	4	on	on	IN
18542	3849	5	a	a	DT
18542	3849	6	hot	hot	JJ
18542	3849	7	dish	dish	NN
18542	3849	8	,	,	,
18542	3849	9	pour	pour	VB
18542	3849	10	over	over	IN
18542	3849	11	the	the	DT
18542	3849	12	sauce	sauce	NN
18542	3849	13	,	,	,
18542	3849	14	and	and	CC
18542	3849	15	serve	serve	VB
18542	3849	16	.	.	.
18542	3850	1	FILLETS	FILLETS	NNP
18542	3850	2	OF	of	IN
18542	3850	3	SOLE	SOLE	NNP
18542	3850	4	À	À	NNP
18542	3850	5	LA	LA	NNP
18542	3850	6	CRÈME	CRÈME	NNP
18542	3850	7	Simmer	Simmer	NNP
18542	3850	8	the	the	DT
18542	3850	9	prepared	prepare	VBN
18542	3850	10	fillets	fillet	NNS
18542	3850	11	in	in	IN
18542	3850	12	salted	salt	VBN
18542	3850	13	and	and	CC
18542	3850	14	acidulated	acidulated	JJ
18542	3850	15	water	water	NN
18542	3850	16	to	to	TO
18542	3850	17	cover	cover	VB
18542	3850	18	,	,	,
18542	3850	19	seasoning	season	VBG
18542	3850	20	with	with	IN
18542	3850	21	salt	salt	NN
18542	3850	22	and	and	CC
18542	3850	23	pepper	pepper	NN
18542	3850	24	,	,	,
18542	3850	25	sliced	sliced	JJ
18542	3850	26	onion	onion	NN
18542	3850	27	,	,	,
18542	3850	28	cloves	clove	NNS
18542	3850	29	,	,	,
18542	3850	30	and	and	CC
18542	3850	31	parsley	parsley	NN
18542	3850	32	.	.	.
18542	3851	1	Cook	cook	VB
18542	3851	2	together	together	RB
18542	3851	3	a	a	DT
18542	3851	4	tablespoonful	tablespoonful	JJ
18542	3851	5	each	each	DT
18542	3851	6	of	of	IN
18542	3851	7	butter	butter	NN
18542	3851	8	and	and	CC
18542	3851	9	flour	flour	NN
18542	3851	10	and	and	CC
18542	3851	11	add	add	VB
18542	3851	12	one	one	CD
18542	3851	13	cupful	cupful	NN
18542	3851	14	of	of	IN
18542	3851	15	cream	cream	NN
18542	3851	16	and	and	CC
18542	3851	17	half	half	PDT
18542	3851	18	a	a	DT
18542	3851	19	cupful	cupful	NN
18542	3851	20	of	of	IN
18542	3851	21	stock	stock	NN
18542	3851	22	.	.	.
18542	3852	1	Cook	cook	VB
18542	3852	2	until	until	IN
18542	3852	3	thick	thick	JJ
18542	3852	4	,	,	,
18542	3852	5	stirring	stir	VBG
18542	3852	6	constantly	constantly	RB
18542	3852	7	.	.	.
18542	3853	1	Take	take	VB
18542	3853	2	from	from	IN
18542	3853	3	the	the	DT
18542	3853	4	fire	fire	NN
18542	3853	5	,	,	,
18542	3853	6	season	season	NN
18542	3853	7	with	with	IN
18542	3853	8	salt	salt	NN
18542	3853	9	and	and	CC
18542	3853	10	pepper	pepper	NN
18542	3853	11	,	,	,
18542	3853	12	and	and	CC
18542	3853	13	add	add	VB
18542	3853	14	the	the	DT
18542	3853	15	yolks	yolk	NNS
18542	3853	16	of	of	IN
18542	3853	17	two	two	CD
18542	3853	18	eggs	egg	NNS
18542	3853	19	beaten	beat	VBN
18542	3853	20	smooth	smooth	JJ
18542	3853	21	with	with	IN
18542	3853	22	a	a	DT
18542	3853	23	teaspoonful	teaspoonful	NN
18542	3853	24	of	of	IN
18542	3853	25	lemon	lemon	NN
18542	3853	26	-	-	HYPH
18542	3853	27	juice	juice	NN
18542	3853	28	and	and	CC
18542	3853	29	a	a	DT
18542	3853	30	tablespoonful	tablespoonful	NN
18542	3853	31	of	of	IN
18542	3853	32	melted	melted	JJ
18542	3853	33	butter	butter	NN
18542	3853	34	.	.	.
18542	3854	1	Pour	pour	VB
18542	3854	2	the	the	DT
18542	3854	3	sauce	sauce	NN
18542	3854	4	over	over	IN
18542	3854	5	the	the	DT
18542	3854	6	fillets	fillet	NNS
18542	3854	7	and	and	CC
18542	3854	8	serve	serve	VB
18542	3854	9	.	.	.
18542	3855	1	SOLE	SOLE	NNP
18542	3855	2	À	À	NNP
18542	3855	3	LA	LA	NNP
18542	3855	4	DIEPPOISE	DIEPPOISE	NNP
18542	3855	5	Butter	Butter	NNP
18542	3855	6	a	a	DT
18542	3855	7	baking	baking	NN
18542	3855	8	-	-	HYPH
18542	3855	9	dish	dish	NN
18542	3855	10	,	,	,
18542	3855	11	sprinkle	sprinkle	VB
18542	3855	12	with	with	IN
18542	3855	13	chopped	chop	VBN
18542	3855	14	shallot	shallot	NN
18542	3855	15	,	,	,
18542	3855	16	and	and	CC
18542	3855	17	lay	lie	VBD
18542	3855	18	upon	upon	IN
18542	3855	19	it	-PRON-	PRP
18542	3855	20	the	the	DT
18542	3855	21	fillets	fillet	NNS
18542	3855	22	of	of	IN
18542	3855	23	three	three	CD
18542	3855	24	soles	sol	NNS
18542	3855	25	.	.	.
18542	3856	1	Add	add	VB
18542	3856	2	half	half	PDT
18542	3856	3	a	a	DT
18542	3856	4	wineglassful	wineglassful	NN
18542	3856	5	of	of	IN
18542	3856	6	white	white	JJ
18542	3856	7	wine	wine	NN
18542	3856	8	and	and	CC
18542	3856	9	three	three	CD
18542	3856	10	tablespoonfuls	tablespoonful	NNS
18542	3856	11	of	of	IN
18542	3856	12	mushroom	mushroom	NN
18542	3856	13	liquor	liquor	NN
18542	3856	14	.	.	.
18542	3857	1	Cook	cook	VB
18542	3857	2	for	for	IN
18542	3857	3	six	six	CD
18542	3857	4	[	[	-LRB-
18542	3857	5	Page	page	NN
18542	3857	6	386	386	CD
18542	3857	7	]	]	-RRB-
18542	3857	8	minutes	minute	NNS
18542	3857	9	,	,	,
18542	3857	10	take	take	VB
18542	3857	11	up	up	RP
18542	3857	12	,	,	,
18542	3857	13	and	and	CC
18542	3857	14	reduce	reduce	VB
18542	3857	15	the	the	DT
18542	3857	16	liquid	liquid	JJ
18542	3857	17	half	half	NN
18542	3857	18	by	by	IN
18542	3857	19	rapid	rapid	JJ
18542	3857	20	boiling	boiling	NN
18542	3857	21	.	.	.
18542	3858	1	Add	add	VB
18542	3858	2	to	to	IN
18542	3858	3	it	-PRON-	PRP
18542	3858	4	one	one	CD
18542	3858	5	cupful	cupful	NN
18542	3858	6	of	of	IN
18542	3858	7	Allemande	Allemande	NNP
18542	3858	8	Sauce	Sauce	NNP
18542	3858	9	,	,	,
18542	3858	10	a	a	DT
18542	3858	11	dozen	dozen	NN
18542	3858	12	cooked	cook	VBN
18542	3858	13	mussels	mussel	NNS
18542	3858	14	or	or	CC
18542	3858	15	oysters	oyster	NNS
18542	3858	16	,	,	,
18542	3858	17	and	and	CC
18542	3858	18	half	half	PDT
18542	3858	19	a	a	DT
18542	3858	20	dozen	dozen	NN
18542	3858	21	small	small	JJ
18542	3858	22	cooked	cook	VBN
18542	3858	23	mushrooms	mushroom	NNS
18542	3858	24	.	.	.
18542	3859	1	Take	take	VB
18542	3859	2	from	from	IN
18542	3859	3	the	the	DT
18542	3859	4	fire	fire	NN
18542	3859	5	,	,	,
18542	3859	6	add	add	VB
18542	3859	7	a	a	DT
18542	3859	8	tablespoonful	tablespoonful	NN
18542	3859	9	of	of	IN
18542	3859	10	butter	butter	NN
18542	3859	11	and	and	CC
18542	3859	12	the	the	DT
18542	3859	13	juice	juice	NN
18542	3859	14	of	of	IN
18542	3859	15	half	half	PDT
18542	3859	16	a	a	DT
18542	3859	17	lemon	lemon	NN
18542	3859	18	.	.	.
18542	3860	1	Pour	pour	VB
18542	3860	2	over	over	IN
18542	3860	3	the	the	DT
18542	3860	4	fish	fish	NN
18542	3860	5	and	and	CC
18542	3860	6	serve	serve	VB
18542	3860	7	.	.	.
18542	3861	1	FILLETS	FILLETS	NNP
18542	3861	2	OF	of	IN
18542	3861	3	SOLE	SOLE	NNP
18542	3861	4	À	À	NNP
18542	3861	5	LA	LA	NNP
18542	3861	6	FRANÇAISE	FRANÇAISE	NNP
18542	3861	7	Fry	Fry	NNP
18542	3861	8	the	the	DT
18542	3861	9	fillets	fillet	NNS
18542	3861	10	with	with	IN
18542	3861	11	a	a	DT
18542	3861	12	chopped	chop	VBN
18542	3861	13	onion	onion	NN
18542	3861	14	and	and	CC
18542	3861	15	a	a	DT
18542	3861	16	tablespoonful	tablespoonful	NN
18542	3861	17	of	of	IN
18542	3861	18	chopped	chop	VBN
18542	3861	19	parsley	parsley	NN
18542	3861	20	in	in	IN
18542	3861	21	seasoned	seasoned	JJ
18542	3861	22	butter	butter	NN
18542	3861	23	.	.	.
18542	3862	1	Serve	serve	VB
18542	3862	2	with	with	IN
18542	3862	3	Italian	italian	JJ
18542	3862	4	Sauce	Sauce	NNP
18542	3862	5	.	.	.
18542	3863	1	FILLETS	FILLETS	NNP
18542	3863	2	OF	of	IN
18542	3863	3	SOLE	SOLE	NNP
18542	3863	4	À	À	NNP
18542	3863	5	L'ITALIENNE	l'italienne	NN
18542	3863	6	Arrange	arrange	PDT
18542	3863	7	the	the	DT
18542	3863	8	prepared	prepare	VBN
18542	3863	9	fillets	fillet	NNS
18542	3863	10	in	in	IN
18542	3863	11	a	a	DT
18542	3863	12	buttered	butter	VBN
18542	3863	13	saucepan	saucepan	NN
18542	3863	14	,	,	,
18542	3863	15	with	with	IN
18542	3863	16	salt	salt	NN
18542	3863	17	,	,	,
18542	3863	18	pepper	pepper	NN
18542	3863	19	,	,	,
18542	3863	20	chopped	chop	VBD
18542	3863	21	onion	onion	NN
18542	3863	22	,	,	,
18542	3863	23	and	and	CC
18542	3863	24	half	half	PDT
18542	3863	25	a	a	DT
18542	3863	26	cupful	cupful	NN
18542	3863	27	of	of	IN
18542	3863	28	white	white	JJ
18542	3863	29	wine	wine	NN
18542	3863	30	.	.	.
18542	3864	1	Cook	cook	VB
18542	3864	2	for	for	IN
18542	3864	3	ten	ten	CD
18542	3864	4	minutes	minute	NNS
18542	3864	5	and	and	CC
18542	3864	6	drain	drain	VB
18542	3864	7	carefully	carefully	RB
18542	3864	8	,	,	,
18542	3864	9	reserving	reserve	VBG
18542	3864	10	the	the	DT
18542	3864	11	liquid	liquid	NN
18542	3864	12	.	.	.
18542	3865	1	Add	add	VB
18542	3865	2	four	four	CD
18542	3865	3	tablespoonfuls	tablespoonful	NNS
18542	3865	4	of	of	IN
18542	3865	5	chopped	chop	VBN
18542	3865	6	mushrooms	mushroom	NNS
18542	3865	7	,	,	,
18542	3865	8	and	and	CC
18542	3865	9	two	two	CD
18542	3865	10	cupfuls	cupful	NNS
18542	3865	11	of	of	IN
18542	3865	12	Spanish	Spanish	NNP
18542	3865	13	Sauce	Sauce	NNP
18542	3865	14	.	.	.
18542	3866	1	Add	add	VB
18542	3866	2	a	a	DT
18542	3866	3	tablespoonful	tablespoonful	NN
18542	3866	4	of	of	IN
18542	3866	5	butter	butter	NN
18542	3866	6	,	,	,
18542	3866	7	a	a	DT
18542	3866	8	teaspoonful	teaspoonful	NN
18542	3866	9	of	of	IN
18542	3866	10	minced	mince	VBN
18542	3866	11	parsley	parsley	NN
18542	3866	12	,	,	,
18542	3866	13	and	and	CC
18542	3866	14	the	the	DT
18542	3866	15	juice	juice	NN
18542	3866	16	of	of	IN
18542	3866	17	half	half	PDT
18542	3866	18	a	a	DT
18542	3866	19	lemon	lemon	NN
18542	3866	20	.	.	.
18542	3867	1	Pour	pour	VB
18542	3867	2	over	over	IN
18542	3867	3	the	the	DT
18542	3867	4	fish	fish	NN
18542	3867	5	and	and	CC
18542	3867	6	serve	serve	VB
18542	3867	7	.	.	.
18542	3868	1	FILLETS	FILLETS	NNP
18542	3868	2	OF	of	IN
18542	3868	3	SOLE	SOLE	NNP
18542	3868	4	À	À	NNP
18542	3868	5	LA	LA	NNP
18542	3868	6	JOINVILLE	JOINVILLE	NNP
18542	3868	7	Season	Season	NNP
18542	3868	8	the	the	DT
18542	3868	9	prepared	prepare	VBN
18542	3868	10	fillets	fillet	NNS
18542	3868	11	with	with	IN
18542	3868	12	salt	salt	NN
18542	3868	13	,	,	,
18542	3868	14	pepper	pepper	NN
18542	3868	15	,	,	,
18542	3868	16	and	and	CC
18542	3868	17	grated	grate	VBD
18542	3868	18	nutmeg	nutmeg	NNS
18542	3868	19	,	,	,
18542	3868	20	and	and	CC
18542	3868	21	put	put	VBD
18542	3868	22	into	into	IN
18542	3868	23	a	a	DT
18542	3868	24	buttered	butter	VBN
18542	3868	25	baking	baking	NN
18542	3868	26	-	-	HYPH
18542	3868	27	pan	pan	NN
18542	3868	28	with	with	IN
18542	3868	29	a	a	DT
18542	3868	30	tablespoonful	tablespoonful	NN
18542	3868	31	of	of	IN
18542	3868	32	butter	butter	NN
18542	3868	33	[	[	-LRB-
18542	3868	34	Page	page	NN
18542	3868	35	387	387	CD
18542	3868	36	]	]	-RRB-
18542	3868	37	and	and	CC
18542	3868	38	half	half	PDT
18542	3868	39	a	a	DT
18542	3868	40	cupful	cupful	NN
18542	3868	41	of	of	IN
18542	3868	42	white	white	JJ
18542	3868	43	wine	wine	NN
18542	3868	44	.	.	.
18542	3869	1	Cover	cover	NN
18542	3869	2	,	,	,
18542	3869	3	cook	cook	NN
18542	3869	4	for	for	IN
18542	3869	5	ten	ten	CD
18542	3869	6	minutes	minute	NNS
18542	3869	7	,	,	,
18542	3869	8	and	and	CC
18542	3869	9	drain	drain	VB
18542	3869	10	,	,	,
18542	3869	11	reserving	reserve	VBG
18542	3869	12	the	the	DT
18542	3869	13	liquid	liquid	NN
18542	3869	14	.	.	.
18542	3870	1	Arrange	arrange	VB
18542	3870	2	on	on	IN
18542	3870	3	a	a	DT
18542	3870	4	serving	serve	VBG
18542	3870	5	-	-	HYPH
18542	3870	6	dish	dish	NN
18542	3870	7	and	and	CC
18542	3870	8	cover	cover	NN
18542	3870	9	with	with	IN
18542	3870	10	cooked	cooked	JJ
18542	3870	11	mushrooms	mushroom	NNS
18542	3870	12	,	,	,
18542	3870	13	oysters	oyster	NNS
18542	3870	14	,	,	,
18542	3870	15	and	and	CC
18542	3870	16	lobster	lobster	NN
18542	3870	17	.	.	.
18542	3871	1	Cook	cook	VB
18542	3871	2	together	together	RB
18542	3871	3	two	two	CD
18542	3871	4	tablespoonfuls	tablespoonful	NNS
18542	3871	5	each	each	DT
18542	3871	6	of	of	IN
18542	3871	7	butter	butter	NN
18542	3871	8	and	and	CC
18542	3871	9	flour	flour	NN
18542	3871	10	,	,	,
18542	3871	11	add	add	VB
18542	3871	12	the	the	DT
18542	3871	13	fish	fish	NN
18542	3871	14	gravy	gravy	NN
18542	3871	15	and	and	CC
18542	3871	16	two	two	CD
18542	3871	17	cupfuls	cupful	NNS
18542	3871	18	of	of	IN
18542	3871	19	white	white	JJ
18542	3871	20	stock	stock	NN
18542	3871	21	,	,	,
18542	3871	22	and	and	CC
18542	3871	23	cook	cook	VB
18542	3871	24	until	until	IN
18542	3871	25	thick	thick	JJ
18542	3871	26	,	,	,
18542	3871	27	stirring	stir	VBG
18542	3871	28	constantly	constantly	RB
18542	3871	29	.	.	.
18542	3872	1	Take	take	VB
18542	3872	2	from	from	IN
18542	3872	3	the	the	DT
18542	3872	4	fire	fire	NN
18542	3872	5	,	,	,
18542	3872	6	add	add	VB
18542	3872	7	the	the	DT
18542	3872	8	yolks	yolk	NNS
18542	3872	9	of	of	IN
18542	3872	10	four	four	CD
18542	3872	11	eggs	egg	NNS
18542	3872	12	beaten	beat	VBN
18542	3872	13	with	with	IN
18542	3872	14	the	the	DT
18542	3872	15	juice	juice	NN
18542	3872	16	of	of	IN
18542	3872	17	half	half	PDT
18542	3872	18	a	a	DT
18542	3872	19	lemon	lemon	NN
18542	3872	20	,	,	,
18542	3872	21	two	two	CD
18542	3872	22	tablespoonfuls	tablespoonful	NNS
18542	3872	23	of	of	IN
18542	3872	24	butter	butter	NN
18542	3872	25	,	,	,
18542	3872	26	a	a	DT
18542	3872	27	pinch	pinch	NN
18542	3872	28	of	of	IN
18542	3872	29	red	red	JJ
18542	3872	30	pepper	pepper	NN
18542	3872	31	,	,	,
18542	3872	32	and	and	CC
18542	3872	33	enough	enough	JJ
18542	3872	34	pounded	pound	VBN
18542	3872	35	lobster	lobster	NN
18542	3872	36	coral	coral	JJ
18542	3872	37	to	to	TO
18542	3872	38	tint	tint	VB
18542	3872	39	.	.	.
18542	3873	1	Pour	pour	VB
18542	3873	2	the	the	DT
18542	3873	3	sauce	sauce	NN
18542	3873	4	over	over	IN
18542	3873	5	the	the	DT
18542	3873	6	fish	fish	NN
18542	3873	7	and	and	CC
18542	3873	8	serve	serve	VB
18542	3873	9	.	.	.
18542	3874	1	FILLETS	FILLETS	NNP
18542	3874	2	OF	of	IN
18542	3874	3	SOLE	SOLE	NNP
18542	3874	4	À	À	NNP
18542	3874	5	LA	LA	NNP
18542	3874	6	JOINVILLE	JOINVILLE	NNP
18542	3874	7	--	--	:
18542	3874	8	II	II	NNP
18542	3874	9	Butter	Butter	NNP
18542	3874	10	a	a	DT
18542	3874	11	flat	flat	JJ
18542	3874	12	baking	baking	NN
18542	3874	13	-	-	HYPH
18542	3874	14	dish	dish	NN
18542	3874	15	and	and	CC
18542	3874	16	arrange	arrange	NN
18542	3874	17	in	in	IN
18542	3874	18	it	-PRON-	PRP
18542	3874	19	,	,	,
18542	3874	20	crown	crown	NN
18542	3874	21	-	-	HYPH
18542	3874	22	shaped	shaped	JJ
18542	3874	23	,	,	,
18542	3874	24	the	the	DT
18542	3874	25	prepared	prepare	VBN
18542	3874	26	and	and	CC
18542	3874	27	cleaned	clean	VBD
18542	3874	28	fillets	fillet	NNS
18542	3874	29	of	of	IN
18542	3874	30	three	three	CD
18542	3874	31	soles	sol	NNS
18542	3874	32	.	.	.
18542	3875	1	Add	add	VB
18542	3875	2	half	half	PDT
18542	3875	3	a	a	DT
18542	3875	4	wineglassful	wineglassful	NN
18542	3875	5	of	of	IN
18542	3875	6	white	white	JJ
18542	3875	7	wine	wine	NN
18542	3875	8	,	,	,
18542	3875	9	three	three	CD
18542	3875	10	tablespoonfuls	tablespoonful	NNS
18542	3875	11	of	of	IN
18542	3875	12	mushroom	mushroom	NN
18542	3875	13	liquor	liquor	NN
18542	3875	14	,	,	,
18542	3875	15	and	and	CC
18542	3875	16	salt	salt	NN
18542	3875	17	and	and	CC
18542	3875	18	pepper	pepper	NN
18542	3875	19	to	to	IN
18542	3875	20	season	season	NN
18542	3875	21	.	.	.
18542	3876	1	Cook	cook	VB
18542	3876	2	for	for	IN
18542	3876	3	six	six	CD
18542	3876	4	minutes	minute	NNS
18542	3876	5	,	,	,
18542	3876	6	take	take	VB
18542	3876	7	up	up	RP
18542	3876	8	the	the	DT
18542	3876	9	fish	fish	NN
18542	3876	10	,	,	,
18542	3876	11	and	and	CC
18542	3876	12	put	put	VBD
18542	3876	13	on	on	RP
18542	3876	14	a	a	DT
18542	3876	15	hot	hot	JJ
18542	3876	16	dish	dish	NN
18542	3876	17	.	.	.
18542	3877	1	Cover	cover	NN
18542	3877	2	with	with	IN
18542	3877	3	Allemande	Allemande	NNP
18542	3877	4	Sauce	Sauce	NNP
18542	3877	5	,	,	,
18542	3877	6	garnish	garnish	VBP
18542	3877	7	with	with	IN
18542	3877	8	broiled	broil	VBN
18542	3877	9	mushrooms	mushroom	NNS
18542	3877	10	and	and	CC
18542	3877	11	serve	serve	VB
18542	3877	12	.	.	.
18542	3878	1	SOLE	SOLE	NNP
18542	3878	2	À	À	NNP
18542	3878	3	LA	LA	NNP
18542	3878	4	MAÎTRE	MAÎTRE	NNP
18542	3878	5	D'HÔTEL	D'HÔTEL	NNP
18542	3878	6	Simmer	Simmer	NNP
18542	3878	7	fillets	fillet	NNS
18542	3878	8	of	of	IN
18542	3878	9	sole	sole	NN
18542	3878	10	for	for	IN
18542	3878	11	six	six	CD
18542	3878	12	minutes	minute	NNS
18542	3878	13	in	in	IN
18542	3878	14	salted	salt	VBN
18542	3878	15	and	and	CC
18542	3878	16	acidulated	acidulated	JJ
18542	3878	17	water	water	NN
18542	3878	18	to	to	TO
18542	3878	19	cover	cover	VB
18542	3878	20	.	.	.
18542	3879	1	Drain	drain	VB
18542	3879	2	and	and	CC
18542	3879	3	serve	serve	VB
18542	3879	4	with	with	IN
18542	3879	5	Maître	Maître	NNP
18542	3879	6	d'Hôtel	d'Hôtel	NNP
18542	3879	7	Sauce	Sauce	NNP
18542	3879	8	.	.	.
18542	3880	1	[	[	-LRB-
18542	3880	2	Page	page	NN
18542	3880	3	388	388	CD
18542	3880	4	]	]	-RRB-
18542	3880	5	FILLETS	FILLETS	NNP
18542	3880	6	OF	of	IN
18542	3880	7	SOLE	SOLE	NNP
18542	3880	8	À	À	NNP
18542	3880	9	LA	LA	NNP
18542	3880	10	MAÎTRE	MAÎTRE	NNP
18542	3880	11	D'HÔTEL	D'HÔTEL	NNP
18542	3880	12	Put	Put	VBD
18542	3880	13	the	the	DT
18542	3880	14	fillets	fillet	NNS
18542	3880	15	into	into	IN
18542	3880	16	a	a	DT
18542	3880	17	buttered	butter	VBN
18542	3880	18	baking	baking	NN
18542	3880	19	-	-	HYPH
18542	3880	20	tin	tin	NN
18542	3880	21	,	,	,
18542	3880	22	sprinkle	sprinkle	VB
18542	3880	23	with	with	IN
18542	3880	24	salt	salt	NN
18542	3880	25	and	and	CC
18542	3880	26	lemon	lemon	NN
18542	3880	27	-	-	HYPH
18542	3880	28	juice	juice	NN
18542	3880	29	,	,	,
18542	3880	30	cover	cover	VB
18542	3880	31	with	with	IN
18542	3880	32	buttered	butter	VBN
18542	3880	33	paper	paper	NN
18542	3880	34	,	,	,
18542	3880	35	and	and	CC
18542	3880	36	cook	cook	NN
18542	3880	37	in	in	IN
18542	3880	38	a	a	DT
18542	3880	39	hot	hot	JJ
18542	3880	40	oven	oven	NN
18542	3880	41	for	for	IN
18542	3880	42	six	six	CD
18542	3880	43	minutes	minute	NNS
18542	3880	44	.	.	.
18542	3881	1	Put	put	VB
18542	3881	2	the	the	DT
18542	3881	3	bones	bone	NNS
18542	3881	4	and	and	CC
18542	3881	5	trimmings	trimming	NNS
18542	3881	6	of	of	IN
18542	3881	7	the	the	DT
18542	3881	8	fish	fish	NN
18542	3881	9	into	into	IN
18542	3881	10	a	a	DT
18542	3881	11	saucepan	saucepan	NN
18542	3881	12	with	with	IN
18542	3881	13	cold	cold	JJ
18542	3881	14	water	water	NN
18542	3881	15	to	to	TO
18542	3881	16	cover	cover	VB
18542	3881	17	and	and	CC
18542	3881	18	simmer	simmer	VB
18542	3881	19	slowly	slowly	RB
18542	3881	20	.	.	.
18542	3882	1	Cook	cook	VB
18542	3882	2	together	together	RB
18542	3882	3	one	one	CD
18542	3882	4	tablespoonful	tablespoonful	NN
18542	3882	5	of	of	IN
18542	3882	6	butter	butter	NN
18542	3882	7	and	and	CC
18542	3882	8	two	two	CD
18542	3882	9	of	of	IN
18542	3882	10	flour	flour	NN
18542	3882	11	,	,	,
18542	3882	12	add	add	VB
18542	3882	13	the	the	DT
18542	3882	14	strained	strained	JJ
18542	3882	15	fish	fish	NN
18542	3882	16	stock	stock	NN
18542	3882	17	,	,	,
18542	3882	18	and	and	CC
18542	3882	19	cook	cook	VB
18542	3882	20	until	until	IN
18542	3882	21	thick	thick	JJ
18542	3882	22	,	,	,
18542	3882	23	stirring	stir	VBG
18542	3882	24	constantly	constantly	RB
18542	3882	25	.	.	.
18542	3883	1	Add	add	VB
18542	3883	2	one	one	CD
18542	3883	3	-	-	HYPH
18542	3883	4	fourth	fourth	NN
18542	3883	5	cupful	cupful	NN
18542	3883	6	of	of	IN
18542	3883	7	cream	cream	NN
18542	3883	8	,	,	,
18542	3883	9	reheat	reheat	VB
18542	3883	10	,	,	,
18542	3883	11	take	take	VBP
18542	3883	12	from	from	IN
18542	3883	13	the	the	DT
18542	3883	14	fire	fire	NN
18542	3883	15	,	,	,
18542	3883	16	add	add	VB
18542	3883	17	a	a	DT
18542	3883	18	tablespoonful	tablespoonful	NN
18542	3883	19	of	of	IN
18542	3883	20	minced	mince	VBN
18542	3883	21	parsley	parsley	NNP
18542	3883	22	,	,	,
18542	3883	23	a	a	DT
18542	3883	24	dash	dash	NN
18542	3883	25	of	of	IN
18542	3883	26	lemon	lemon	NN
18542	3883	27	-	-	HYPH
18542	3883	28	juice	juice	NN
18542	3883	29	,	,	,
18542	3883	30	and	and	CC
18542	3883	31	salt	salt	NN
18542	3883	32	and	and	CC
18542	3883	33	pepper	pepper	NN
18542	3883	34	to	to	IN
18542	3883	35	season	season	NN
18542	3883	36	.	.	.
18542	3884	1	Arrange	arrange	VB
18542	3884	2	the	the	DT
18542	3884	3	fillets	fillet	NNS
18542	3884	4	on	on	IN
18542	3884	5	a	a	DT
18542	3884	6	hot	hot	JJ
18542	3884	7	platter	platter	NN
18542	3884	8	,	,	,
18542	3884	9	drain	drain	VB
18542	3884	10	the	the	DT
18542	3884	11	liquid	liquid	NN
18542	3884	12	from	from	IN
18542	3884	13	the	the	DT
18542	3884	14	pan	pan	NN
18542	3884	15	into	into	IN
18542	3884	16	the	the	DT
18542	3884	17	sauce	sauce	NN
18542	3884	18	,	,	,
18542	3884	19	pour	pour	VBP
18542	3884	20	over	over	IN
18542	3884	21	the	the	DT
18542	3884	22	fish	fish	NN
18542	3884	23	,	,	,
18542	3884	24	and	and	CC
18542	3884	25	serve	serve	VB
18542	3884	26	.	.	.
18542	3885	1	FILLETS	FILLETS	NNP
18542	3885	2	OF	of	IN
18542	3885	3	SOLE	SOLE	NNP
18542	3885	4	À	À	NNP
18542	3885	5	LA	LA	NNP
18542	3885	6	MARÉCHALE	MARÉCHALE	NNP
18542	3885	7	Season	Season	NNP
18542	3885	8	the	the	DT
18542	3885	9	prepared	prepare	VBN
18542	3885	10	fillets	fillet	NNS
18542	3885	11	with	with	IN
18542	3885	12	salt	salt	NN
18542	3885	13	,	,	,
18542	3885	14	pepper	pepper	NN
18542	3885	15	,	,	,
18542	3885	16	and	and	CC
18542	3885	17	lemon	lemon	NN
18542	3885	18	-	-	HYPH
18542	3885	19	juice	juice	NN
18542	3885	20	,	,	,
18542	3885	21	and	and	CC
18542	3885	22	cover	cover	VB
18542	3885	23	with	with	IN
18542	3885	24	a	a	DT
18542	3885	25	thin	thin	JJ
18542	3885	26	coating	coating	NN
18542	3885	27	of	of	IN
18542	3885	28	Béchamel	Béchamel	NNP
18542	3885	29	Sauce	Sauce	NNP
18542	3885	30	.	.	.
18542	3886	1	Put	put	VB
18542	3886	2	on	on	RP
18542	3886	3	ice	ice	NN
18542	3886	4	for	for	IN
18542	3886	5	an	an	DT
18542	3886	6	hour	hour	NN
18542	3886	7	,	,	,
18542	3886	8	dip	dip	NN
18542	3886	9	in	in	IN
18542	3886	10	crumbs	crumb	NNS
18542	3886	11	,	,	,
18542	3886	12	then	then	RB
18542	3886	13	in	in	IN
18542	3886	14	beaten	beat	VBN
18542	3886	15	egg	egg	NN
18542	3886	16	,	,	,
18542	3886	17	then	then	RB
18542	3886	18	in	in	IN
18542	3886	19	crumbs	crumb	NNS
18542	3886	20	,	,	,
18542	3886	21	and	and	CC
18542	3886	22	sauté	sauté	NN
18542	3886	23	in	in	IN
18542	3886	24	clarified	clarify	VBN
18542	3886	25	butter	butter	NN
18542	3886	26	,	,	,
18542	3886	27	drain	drain	NN
18542	3886	28	,	,	,
18542	3886	29	and	and	CC
18542	3886	30	serve	serve	VB
18542	3886	31	with	with	IN
18542	3886	32	Béchamel	Béchamel	NNP
18542	3886	33	Sauce	Sauce	NNP
18542	3886	34	.	.	.
18542	3887	1	SOLE	SOLE	NNP
18542	3887	2	À	À	NNP
18542	3887	3	LA	LA	NNP
18542	3887	4	NORMANDY	NORMANDY	NNP
18542	3887	5	--	--	:
18542	3887	6	I	-PRON-	PRP
18542	3887	7	Make	make	VBP
18542	3887	8	a	a	DT
18542	3887	9	stuffing	stuffing	NN
18542	3887	10	of	of	IN
18542	3887	11	bread	bread	NN
18542	3887	12	-	-	HYPH
18542	3887	13	crumbs	crumb	NNS
18542	3887	14	,	,	,
18542	3887	15	sweet	sweet	JJ
18542	3887	16	[	[	-LRB-
18542	3887	17	Page	page	NN
18542	3887	18	389	389	CD
18542	3887	19	]	]	-RRB-
18542	3887	20	herbs	herb	NNS
18542	3887	21	,	,	,
18542	3887	22	oysters	oyster	NNS
18542	3887	23	,	,	,
18542	3887	24	mushrooms	mushroom	NNS
18542	3887	25	,	,	,
18542	3887	26	truffles	truffle	NNS
18542	3887	27	,	,	,
18542	3887	28	and	and	CC
18542	3887	29	a	a	DT
18542	3887	30	quarter	quarter	NN
18542	3887	31	of	of	IN
18542	3887	32	a	a	DT
18542	3887	33	pound	pound	NN
18542	3887	34	of	of	IN
18542	3887	35	ham	ham	NN
18542	3887	36	,	,	,
18542	3887	37	all	all	DT
18542	3887	38	chopped	chop	VBN
18542	3887	39	very	very	RB
18542	3887	40	fine	fine	JJ
18542	3887	41	and	and	CC
18542	3887	42	mixed	mixed	JJ
18542	3887	43	to	to	IN
18542	3887	44	a	a	DT
18542	3887	45	paste	paste	NN
18542	3887	46	with	with	IN
18542	3887	47	stock	stock	NN
18542	3887	48	.	.	.
18542	3888	1	Stuff	stuff	VB
18542	3888	2	the	the	DT
18542	3888	3	fish	fish	NN
18542	3888	4	with	with	IN
18542	3888	5	this	this	DT
18542	3888	6	,	,	,
18542	3888	7	sprinkle	sprinkle	VB
18542	3888	8	with	with	IN
18542	3888	9	lemon	lemon	NN
18542	3888	10	-	-	HYPH
18542	3888	11	juice	juice	NN
18542	3888	12	,	,	,
18542	3888	13	dot	dot	NN
18542	3888	14	with	with	IN
18542	3888	15	butter	butter	NN
18542	3888	16	,	,	,
18542	3888	17	sprinkle	sprinkle	VB
18542	3888	18	with	with	IN
18542	3888	19	crumbs	crumb	NNS
18542	3888	20	,	,	,
18542	3888	21	minced	mince	VBD
18542	3888	22	parsley	parsley	NNP
18542	3888	23	,	,	,
18542	3888	24	and	and	CC
18542	3888	25	salt	salt	NN
18542	3888	26	and	and	CC
18542	3888	27	pepper	pepper	NN
18542	3888	28	to	to	IN
18542	3888	29	season	season	NN
18542	3888	30	.	.	.
18542	3889	1	Add	add	VB
18542	3889	2	half	half	PDT
18542	3889	3	a	a	DT
18542	3889	4	cupful	cupful	NN
18542	3889	5	of	of	IN
18542	3889	6	white	white	JJ
18542	3889	7	stock	stock	NN
18542	3889	8	and	and	CC
18542	3889	9	bake	bake	NN
18542	3889	10	slowly	slowly	RB
18542	3889	11	,	,	,
18542	3889	12	basting	baste	VBG
18542	3889	13	frequently	frequently	RB
18542	3889	14	and	and	CC
18542	3889	15	adding	add	VBG
18542	3889	16	more	more	JJR
18542	3889	17	stock	stock	NN
18542	3889	18	if	if	IN
18542	3889	19	required	require	VBN
18542	3889	20	.	.	.
18542	3890	1	SOLE	SOLE	NNP
18542	3890	2	À	À	NNP
18542	3890	3	LA	LA	NNP
18542	3890	4	NORMANDY	NORMANDY	NNP
18542	3890	5	--	--	:
18542	3890	6	II	II	NNP
18542	3890	7	Butter	Butter	NNP
18542	3890	8	a	a	DT
18542	3890	9	baking	baking	NN
18542	3890	10	-	-	HYPH
18542	3890	11	dish	dish	NN
18542	3890	12	and	and	CC
18542	3890	13	cover	cover	NN
18542	3890	14	with	with	IN
18542	3890	15	sliced	sliced	JJ
18542	3890	16	onions	onion	NNS
18542	3890	17	,	,	,
18542	3890	18	parboiled	parboil	VBD
18542	3890	19	.	.	.
18542	3891	1	Lay	lay	VB
18542	3891	2	the	the	DT
18542	3891	3	sale	sale	NN
18542	3891	4	upon	upon	IN
18542	3891	5	them	-PRON-	PRP
18542	3891	6	,	,	,
18542	3891	7	seasoning	season	VBG
18542	3891	8	with	with	IN
18542	3891	9	salt	salt	NN
18542	3891	10	,	,	,
18542	3891	11	pepper	pepper	NN
18542	3891	12	,	,	,
18542	3891	13	grated	grate	VBD
18542	3891	14	nutmeg	nutmeg	NNP
18542	3891	15	,	,	,
18542	3891	16	and	and	CC
18542	3891	17	minced	mince	VBD
18542	3891	18	parsley	parsley	NNP
18542	3891	19	.	.	.
18542	3892	1	Add	add	VB
18542	3892	2	the	the	DT
18542	3892	3	juice	juice	NN
18542	3892	4	of	of	IN
18542	3892	5	a	a	DT
18542	3892	6	lemon	lemon	NN
18542	3892	7	and	and	CC
18542	3892	8	white	white	JJ
18542	3892	9	wine	wine	NN
18542	3892	10	to	to	TO
18542	3892	11	cover	cover	VB
18542	3892	12	.	.	.
18542	3893	1	Bake	bake	VB
18542	3893	2	in	in	IN
18542	3893	3	a	a	DT
18542	3893	4	slow	slow	JJ
18542	3893	5	oven	oven	NN
18542	3893	6	,	,	,
18542	3893	7	basting	baste	VBG
18542	3893	8	with	with	IN
18542	3893	9	the	the	DT
18542	3893	10	gravy	gravy	NN
18542	3893	11	,	,	,
18542	3893	12	and	and	CC
18542	3893	13	adding	add	VBG
18542	3893	14	melted	melt	VBN
18542	3893	15	butter	butter	NN
18542	3893	16	if	if	IN
18542	3893	17	necessary	necessary	JJ
18542	3893	18	.	.	.
18542	3894	1	Serve	serve	VB
18542	3894	2	with	with	IN
18542	3894	3	a	a	DT
18542	3894	4	sauce	sauce	NN
18542	3894	5	made	make	VBN
18542	3894	6	by	by	IN
18542	3894	7	adding	add	VBG
18542	3894	8	half	half	PDT
18542	3894	9	a	a	DT
18542	3894	10	cupful	cupful	NN
18542	3894	11	of	of	IN
18542	3894	12	cream	cream	NN
18542	3894	13	to	to	IN
18542	3894	14	the	the	DT
18542	3894	15	gravy	gravy	NN
18542	3894	16	and	and	CC
18542	3894	17	thickening	thicken	VBG
18542	3894	18	with	with	IN
18542	3894	19	a	a	DT
18542	3894	20	tablespoonful	tablespoonful	JJ
18542	3894	21	each	each	DT
18542	3894	22	of	of	IN
18542	3894	23	butter	butter	NN
18542	3894	24	and	and	CC
18542	3894	25	flour	flour	NN
18542	3894	26	cooked	cook	VBN
18542	3894	27	together	together	RB
18542	3894	28	.	.	.
18542	3895	1	SOLE	SOLE	NNP
18542	3895	2	À	À	NNP
18542	3895	3	LA	LA	NNP
18542	3895	4	NORMANDY	NORMANDY	NNP
18542	3895	5	--	--	:
18542	3895	6	III	III	NNP
18542	3895	7	Put	Put	VBD
18542	3895	8	the	the	DT
18542	3895	9	fillets	fillet	NNS
18542	3895	10	from	from	IN
18542	3895	11	three	three	CD
18542	3895	12	soles	sol	NNS
18542	3895	13	in	in	IN
18542	3895	14	a	a	DT
18542	3895	15	buttered	butter	VBN
18542	3895	16	saucepan	saucepan	NN
18542	3895	17	with	with	IN
18542	3895	18	half	half	PDT
18542	3895	19	a	a	DT
18542	3895	20	wineglassful	wineglassful	NN
18542	3895	21	of	of	IN
18542	3895	22	white	white	JJ
18542	3895	23	wine	wine	NN
18542	3895	24	,	,	,
18542	3895	25	three	three	CD
18542	3895	26	tablespoonfuls	tablespoonful	NNS
18542	3895	27	of	of	IN
18542	3895	28	mushroom	mushroom	NN
18542	3895	29	liquor	liquor	NN
18542	3895	30	,	,	,
18542	3895	31	and	and	CC
18542	3895	32	salt	salt	NN
18542	3895	33	and	and	CC
18542	3895	34	pepper	pepper	NN
18542	3895	35	to	to	IN
18542	3895	36	season	season	NN
18542	3895	37	.	.	.
18542	3896	1	Cover	cover	VB
18542	3896	2	and	and	CC
18542	3896	3	cook	cook	NN
18542	3896	4	for	for	IN
18542	3896	5	six	six	CD
18542	3896	6	minutes	minute	NNS
18542	3896	7	,	,	,
18542	3896	8	drain	drain	VBP
18542	3896	9	,	,	,
18542	3896	10	and	and	CC
18542	3896	11	arrange	arrange	VB
18542	3896	12	on	on	IN
18542	3896	13	a	a	DT
18542	3896	14	serving	serving	NN
18542	3896	15	-	-	HYPH
18542	3896	16	dish	dish	NN
18542	3896	17	.	.	.
18542	3897	1	Boil	Boil	NNP
18542	3897	2	the	the	DT
18542	3897	3	gravy	gravy	NN
18542	3897	4	for	for	IN
18542	3897	5	five	five	CD
18542	3897	6	minutes	minute	NNS
18542	3897	7	,	,	,
18542	3897	8	[	[	-LRB-
18542	3897	9	Page	page	NN
18542	3897	10	390	390	CD
18542	3897	11	]	]	-RRB-
18542	3897	12	add	add	VB
18542	3897	13	a	a	DT
18542	3897	14	cupful	cupful	NN
18542	3897	15	of	of	IN
18542	3897	16	Allemande	Allemande	NNP
18542	3897	17	Sauce	Sauce	NNP
18542	3897	18	,	,	,
18542	3897	19	a	a	DT
18542	3897	20	dozen	dozen	NN
18542	3897	21	oysters	oyster	NNS
18542	3897	22	,	,	,
18542	3897	23	and	and	CC
18542	3897	24	six	six	CD
18542	3897	25	sliced	sliced	JJ
18542	3897	26	mushrooms	mushroom	NNS
18542	3897	27	.	.	.
18542	3898	1	Take	take	VB
18542	3898	2	from	from	IN
18542	3898	3	the	the	DT
18542	3898	4	fire	fire	NN
18542	3898	5	,	,	,
18542	3898	6	add	add	VB
18542	3898	7	a	a	DT
18542	3898	8	tablespoonful	tablespoonful	NN
18542	3898	9	of	of	IN
18542	3898	10	butter	butter	NN
18542	3898	11	and	and	CC
18542	3898	12	the	the	DT
18542	3898	13	juice	juice	NN
18542	3898	14	of	of	IN
18542	3898	15	half	half	PDT
18542	3898	16	a	a	DT
18542	3898	17	lemon	lemon	NN
18542	3898	18	,	,	,
18542	3898	19	pour	pour	VB
18542	3898	20	over	over	IN
18542	3898	21	the	the	DT
18542	3898	22	fish	fish	NN
18542	3898	23	,	,	,
18542	3898	24	and	and	CC
18542	3898	25	serve	serve	VB
18542	3898	26	.	.	.
18542	3899	1	SOLE	SOLE	NNP
18542	3899	2	À	À	NNP
18542	3899	3	LA	LA	NNP
18542	3899	4	NORMANDY	NORMANDY	NNP
18542	3899	5	--	--	:
18542	3899	6	IV	IV	NNP
18542	3899	7	Butter	Butter	NNP
18542	3899	8	a	a	DT
18542	3899	9	baking	baking	NN
18542	3899	10	-	-	HYPH
18542	3899	11	dish	dish	NN
18542	3899	12	and	and	CC
18542	3899	13	put	put	VBD
18542	3899	14	the	the	DT
18542	3899	15	fish	fish	NN
18542	3899	16	into	into	IN
18542	3899	17	it	-PRON-	PRP
18542	3899	18	with	with	IN
18542	3899	19	two	two	CD
18542	3899	20	dozen	dozen	NN
18542	3899	21	oysters	oyster	NNS
18542	3899	22	,	,	,
18542	3899	23	a	a	DT
18542	3899	24	dozen	dozen	NN
18542	3899	25	mussels	mussel	NNS
18542	3899	26	,	,	,
18542	3899	27	a	a	DT
18542	3899	28	chopped	chop	VBN
18542	3899	29	onion	onion	NN
18542	3899	30	,	,	,
18542	3899	31	a	a	DT
18542	3899	32	sprig	sprig	NN
18542	3899	33	each	each	DT
18542	3899	34	of	of	IN
18542	3899	35	thyme	thyme	NNS
18542	3899	36	and	and	CC
18542	3899	37	parsley	parsley	NN
18542	3899	38	,	,	,
18542	3899	39	a	a	DT
18542	3899	40	tablespoonful	tablespoonful	NN
18542	3899	41	of	of	IN
18542	3899	42	butter	butter	NN
18542	3899	43	,	,	,
18542	3899	44	and	and	CC
18542	3899	45	salt	salt	NN
18542	3899	46	and	and	CC
18542	3899	47	pepper	pepper	NN
18542	3899	48	to	to	IN
18542	3899	49	season	season	NN
18542	3899	50	.	.	.
18542	3900	1	Add	add	VB
18542	3900	2	one	one	CD
18542	3900	3	cupful	cupful	NN
18542	3900	4	each	each	DT
18542	3900	5	of	of	IN
18542	3900	6	red	red	JJ
18542	3900	7	wine	wine	NN
18542	3900	8	and	and	CC
18542	3900	9	stock	stock	NN
18542	3900	10	,	,	,
18542	3900	11	cover	cover	NN
18542	3900	12	,	,	,
18542	3900	13	and	and	CC
18542	3900	14	cook	cook	VB
18542	3900	15	until	until	IN
18542	3900	16	nearly	nearly	RB
18542	3900	17	done	do	VBN
18542	3900	18	.	.	.
18542	3901	1	Drain	drain	VB
18542	3901	2	and	and	CC
18542	3901	3	keep	keep	VB
18542	3901	4	warm	warm	JJ
18542	3901	5	,	,	,
18542	3901	6	lay	lie	VBD
18542	3901	7	the	the	DT
18542	3901	8	oysters	oyster	NNS
18542	3901	9	and	and	CC
18542	3901	10	mussels	mussel	NNS
18542	3901	11	over	over	IN
18542	3901	12	the	the	DT
18542	3901	13	sole	sole	NN
18542	3901	14	.	.	.
18542	3902	1	Add	add	VB
18542	3902	2	to	to	IN
18542	3902	3	the	the	DT
18542	3902	4	liquid	liquid	JJ
18542	3902	5	enough	enough	JJ
18542	3902	6	stock	stock	NN
18542	3902	7	to	to	TO
18542	3902	8	make	make	VB
18542	3902	9	the	the	DT
18542	3902	10	required	require	VBN
18542	3902	11	quantity	quantity	NN
18542	3902	12	of	of	IN
18542	3902	13	sauce	sauce	NN
18542	3902	14	,	,	,
18542	3902	15	strain	strain	NN
18542	3902	16	,	,	,
18542	3902	17	and	and	CC
18542	3902	18	thicken	thicken	VBN
18542	3902	19	with	with	IN
18542	3902	20	flour	flour	NN
18542	3902	21	cooked	cook	VBN
18542	3902	22	in	in	IN
18542	3902	23	butter	butter	NN
18542	3902	24	.	.	.
18542	3903	1	Take	take	VB
18542	3903	2	from	from	IN
18542	3903	3	the	the	DT
18542	3903	4	fire	fire	NN
18542	3903	5	,	,	,
18542	3903	6	add	add	VB
18542	3903	7	the	the	DT
18542	3903	8	beaten	beat	VBN
18542	3903	9	yolks	yolk	NNS
18542	3903	10	of	of	IN
18542	3903	11	two	two	CD
18542	3903	12	eggs	egg	NNS
18542	3903	13	,	,	,
18542	3903	14	pour	pour	VBP
18542	3903	15	over	over	IN
18542	3903	16	the	the	DT
18542	3903	17	fish	fish	NN
18542	3903	18	,	,	,
18542	3903	19	and	and	CC
18542	3903	20	serve	serve	VB
18542	3903	21	.	.	.
18542	3904	1	FILLETS	FILLETS	NNP
18542	3904	2	OF	of	IN
18542	3904	3	SOLE	SOLE	NNP
18542	3904	4	À	À	NNP
18542	3904	5	LA	LA	NNP
18542	3904	6	NORMANDY	NORMANDY	NNP
18542	3904	7	Put	Put	VBD
18542	3904	8	the	the	DT
18542	3904	9	fillets	fillet	NNS
18542	3904	10	in	in	IN
18542	3904	11	a	a	DT
18542	3904	12	buttered	butter	VBN
18542	3904	13	saucepan	saucepan	NN
18542	3904	14	with	with	IN
18542	3904	15	salt	salt	NN
18542	3904	16	and	and	CC
18542	3904	17	pepper	pepper	NN
18542	3904	18	to	to	IN
18542	3904	19	season	season	NN
18542	3904	20	,	,	,
18542	3904	21	a	a	DT
18542	3904	22	tablespoonful	tablespoonful	NN
18542	3904	23	of	of	IN
18542	3904	24	butter	butter	NN
18542	3904	25	,	,	,
18542	3904	26	a	a	DT
18542	3904	27	chopped	chop	VBN
18542	3904	28	onion	onion	NN
18542	3904	29	,	,	,
18542	3904	30	and	and	CC
18542	3904	31	half	half	PDT
18542	3904	32	a	a	DT
18542	3904	33	cupful	cupful	NN
18542	3904	34	of	of	IN
18542	3904	35	white	white	JJ
18542	3904	36	wine	wine	NN
18542	3904	37	.	.	.
18542	3905	1	Cover	cover	VB
18542	3905	2	and	and	CC
18542	3905	3	cook	cook	NN
18542	3905	4	for	for	IN
18542	3905	5	ten	ten	CD
18542	3905	6	minutes	minute	NNS
18542	3905	7	,	,	,
18542	3905	8	then	then	RB
18542	3905	9	take	take	VB
18542	3905	10	up	up	RP
18542	3905	11	the	the	DT
18542	3905	12	fish	fish	NN
18542	3905	13	and	and	CC
18542	3905	14	drain	drain	VB
18542	3905	15	carefully	carefully	RB
18542	3905	16	.	.	.
18542	3906	1	Cook	cook	VB
18542	3906	2	together	together	RB
18542	3906	3	without	without	IN
18542	3906	4	browning	brown	VBG
18542	3906	5	,	,	,
18542	3906	6	two	two	CD
18542	3906	7	tablespoonfuls	tablespoonful	NNS
18542	3906	8	each	each	DT
18542	3906	9	of	of	IN
18542	3906	10	butter	butter	NN
18542	3906	11	and	and	CC
18542	3906	12	flour	flour	NN
18542	3906	13	,	,	,
18542	3906	14	add	add	VB
18542	3906	15	the	the	DT
18542	3906	16	liquid	liquid	NN
18542	3906	17	[	[	-LRB-
18542	3906	18	Page	Page	NNP
18542	3906	19	391	391	CD
18542	3906	20	]	]	-RRB-
18542	3906	21	drained	drain	VBD
18542	3906	22	from	from	IN
18542	3906	23	the	the	DT
18542	3906	24	pan	pan	NN
18542	3906	25	and	and	CC
18542	3906	26	enough	enough	JJ
18542	3906	27	oyster	oyster	JJ
18542	3906	28	liquor	liquor	NN
18542	3906	29	and	and	CC
18542	3906	30	white	white	JJ
18542	3906	31	stock	stock	NN
18542	3906	32	to	to	TO
18542	3906	33	make	make	VB
18542	3906	34	three	three	CD
18542	3906	35	cupfuls	cupful	NNS
18542	3906	36	of	of	IN
18542	3906	37	sauce	sauce	NN
18542	3906	38	.	.	.
18542	3907	1	Cook	cook	VB
18542	3907	2	until	until	IN
18542	3907	3	thick	thick	JJ
18542	3907	4	,	,	,
18542	3907	5	stirring	stir	VBG
18542	3907	6	constantly	constantly	RB
18542	3907	7	,	,	,
18542	3907	8	skim	skim	NNP
18542	3907	9	,	,	,
18542	3907	10	take	take	VBP
18542	3907	11	from	from	IN
18542	3907	12	the	the	DT
18542	3907	13	fire	fire	NN
18542	3907	14	,	,	,
18542	3907	15	and	and	CC
18542	3907	16	add	add	VB
18542	3907	17	the	the	DT
18542	3907	18	yolks	yolk	NNS
18542	3907	19	of	of	IN
18542	3907	20	four	four	CD
18542	3907	21	eggs	egg	NNS
18542	3907	22	well	well	RB
18542	3907	23	-	-	HYPH
18542	3907	24	beaten	beat	VBN
18542	3907	25	,	,	,
18542	3907	26	two	two	CD
18542	3907	27	tablespoonfuls	tablespoonful	NNS
18542	3907	28	of	of	IN
18542	3907	29	butter	butter	NN
18542	3907	30	in	in	IN
18542	3907	31	small	small	JJ
18542	3907	32	bits	bit	NNS
18542	3907	33	,	,	,
18542	3907	34	the	the	DT
18542	3907	35	juice	juice	NN
18542	3907	36	of	of	IN
18542	3907	37	half	half	PDT
18542	3907	38	a	a	DT
18542	3907	39	lemon	lemon	NN
18542	3907	40	,	,	,
18542	3907	41	and	and	CC
18542	3907	42	a	a	DT
18542	3907	43	few	few	JJ
18542	3907	44	cooked	cooked	JJ
18542	3907	45	oysters	oyster	NNS
18542	3907	46	,	,	,
18542	3907	47	mussels	mussel	NNS
18542	3907	48	,	,	,
18542	3907	49	and	and	CC
18542	3907	50	scallops	scallop	NNS
18542	3907	51	cut	cut	VBP
18542	3907	52	fine	fine	RB
18542	3907	53	.	.	.
18542	3908	1	Pour	pour	VB
18542	3908	2	the	the	DT
18542	3908	3	sauce	sauce	NN
18542	3908	4	over	over	RP
18542	3908	5	and	and	CC
18542	3908	6	serve	serve	VB
18542	3908	7	.	.	.
18542	3909	1	FILLETS	FILLETS	NNP
18542	3909	2	OF	of	IN
18542	3909	3	SOLE	SOLE	NNP
18542	3909	4	À	À	NNP
18542	3909	5	L'ORLY	l'orly	JJ
18542	3909	6	Marinate	Marinate	NNP
18542	3909	7	the	the	DT
18542	3909	8	prepared	prepare	VBN
18542	3909	9	fillets	fillet	NNS
18542	3909	10	for	for	IN
18542	3909	11	half	half	PDT
18542	3909	12	an	an	DT
18542	3909	13	hour	hour	NN
18542	3909	14	in	in	IN
18542	3909	15	lemon	lemon	NN
18542	3909	16	-	-	HYPH
18542	3909	17	juice	juice	NN
18542	3909	18	with	with	IN
18542	3909	19	pepper	pepper	NN
18542	3909	20	and	and	CC
18542	3909	21	salt	salt	NN
18542	3909	22	to	to	IN
18542	3909	23	season	season	NN
18542	3909	24	.	.	.
18542	3910	1	Put	put	VB
18542	3910	2	the	the	DT
18542	3910	3	trimmings	trimming	NNS
18542	3910	4	of	of	IN
18542	3910	5	the	the	DT
18542	3910	6	fish	fish	NN
18542	3910	7	into	into	IN
18542	3910	8	a	a	DT
18542	3910	9	saucepan	saucepan	NN
18542	3910	10	with	with	IN
18542	3910	11	a	a	DT
18542	3910	12	bunch	bunch	NN
18542	3910	13	of	of	IN
18542	3910	14	sweet	sweet	JJ
18542	3910	15	herbs	herb	NNS
18542	3910	16	and	and	CC
18542	3910	17	white	white	JJ
18542	3910	18	wine	wine	NN
18542	3910	19	to	to	TO
18542	3910	20	cover	cover	VB
18542	3910	21	.	.	.
18542	3911	1	Season	season	NN
18542	3911	2	with	with	IN
18542	3911	3	salt	salt	NN
18542	3911	4	and	and	CC
18542	3911	5	pepper	pepper	NN
18542	3911	6	,	,	,
18542	3911	7	boil	boil	VBP
18542	3911	8	rapidly	rapidly	RB
18542	3911	9	for	for	IN
18542	3911	10	fifteen	fifteen	CD
18542	3911	11	minutes	minute	NNS
18542	3911	12	and	and	CC
18542	3911	13	strain	strain	VB
18542	3911	14	.	.	.
18542	3912	1	Dredge	dredge	VB
18542	3912	2	the	the	DT
18542	3912	3	fillets	fillet	NNS
18542	3912	4	with	with	IN
18542	3912	5	flour	flour	NN
18542	3912	6	,	,	,
18542	3912	7	fry	fry	VB
18542	3912	8	in	in	IN
18542	3912	9	boiling	boil	VBG
18542	3912	10	fat	fat	NN
18542	3912	11	,	,	,
18542	3912	12	and	and	CC
18542	3912	13	serve	serve	VB
18542	3912	14	the	the	DT
18542	3912	15	sauce	sauce	NN
18542	3912	16	separately	separately	RB
18542	3912	17	.	.	.
18542	3913	1	FILLETS	FILLETS	NNP
18542	3913	2	OF	of	IN
18542	3913	3	SOLE	SOLE	NNP
18542	3913	4	À	À	NNP
18542	3913	5	LA	LA	NNP
18542	3913	6	PROVENCE	PROVENCE	NNP
18542	3913	7	Simmer	Simmer	NNP
18542	3913	8	the	the	DT
18542	3913	9	fillets	fillet	NNS
18542	3913	10	in	in	IN
18542	3913	11	white	white	JJ
18542	3913	12	wine	wine	NN
18542	3913	13	to	to	TO
18542	3913	14	which	which	WDT
18542	3913	15	a	a	DT
18542	3913	16	little	little	JJ
18542	3913	17	olive	olive	JJ
18542	3913	18	-	-	HYPH
18542	3913	19	oil	oil	NN
18542	3913	20	has	have	VBZ
18542	3913	21	been	be	VBN
18542	3913	22	added	add	VBN
18542	3913	23	,	,	,
18542	3913	24	seasoning	seasoning	NN
18542	3913	25	with	with	IN
18542	3913	26	minced	mince	VBN
18542	3913	27	parsley	parsley	NNP
18542	3913	28	and	and	CC
18542	3913	29	garlic	garlic	NNP
18542	3913	30	,	,	,
18542	3913	31	grated	grate	VBD
18542	3913	32	nutmeg	nutmeg	NNS
18542	3913	33	,	,	,
18542	3913	34	salt	salt	NN
18542	3913	35	,	,	,
18542	3913	36	and	and	CC
18542	3913	37	pepper	pepper	NN
18542	3913	38	.	.	.
18542	3914	1	Drain	drain	NN
18542	3914	2	,	,	,
18542	3914	3	sprinkle	sprinkle	VB
18542	3914	4	with	with	IN
18542	3914	5	lemon	lemon	NN
18542	3914	6	-	-	HYPH
18542	3914	7	juice	juice	NN
18542	3914	8	,	,	,
18542	3914	9	and	and	CC
18542	3914	10	serve	serve	VB
18542	3914	11	with	with	IN
18542	3914	12	a	a	DT
18542	3914	13	border	border	NN
18542	3914	14	of	of	IN
18542	3914	15	fried	fried	JJ
18542	3914	16	onions	onion	NNS
18542	3914	17	.	.	.
18542	3915	1	[	[	-LRB-
18542	3915	2	Page	page	NN
18542	3915	3	392	392	CD
18542	3915	4	]	]	-RRB-
18542	3915	5	FILLETS	FILLETS	NNP
18542	3915	6	OF	of	IN
18542	3915	7	SOLE	SOLE	NNP
18542	3915	8	À	À	NNP
18542	3915	9	LA	LA	NNP
18542	3915	10	ROUEN	ROUEN	NNP
18542	3915	11	Put	put	VBP
18542	3915	12	the	the	DT
18542	3915	13	prepared	prepare	VBN
18542	3915	14	fillets	fillet	NNS
18542	3915	15	into	into	IN
18542	3915	16	a	a	DT
18542	3915	17	buttered	butter	VBN
18542	3915	18	baking	baking	NN
18542	3915	19	-	-	HYPH
18542	3915	20	pan	pan	NN
18542	3915	21	and	and	CC
18542	3915	22	squeeze	squeeze	VB
18542	3915	23	lemon	lemon	NN
18542	3915	24	-	-	HYPH
18542	3915	25	juice	juice	NN
18542	3915	26	over	over	IN
18542	3915	27	them	-PRON-	PRP
18542	3915	28	.	.	.
18542	3916	1	Cover	cover	VB
18542	3916	2	with	with	IN
18542	3916	3	buttered	butter	VBN
18542	3916	4	paper	paper	NN
18542	3916	5	and	and	CC
18542	3916	6	bake	bake	NN
18542	3916	7	.	.	.
18542	3917	1	Cook	cook	VB
18542	3917	2	together	together	RB
18542	3917	3	one	one	CD
18542	3917	4	tablespoonful	tablespoonful	JJ
18542	3917	5	each	each	DT
18542	3917	6	of	of	IN
18542	3917	7	butter	butter	NN
18542	3917	8	and	and	CC
18542	3917	9	flour	flour	NN
18542	3917	10	,	,	,
18542	3917	11	add	add	VB
18542	3917	12	one	one	CD
18542	3917	13	cupful	cupful	NN
18542	3917	14	of	of	IN
18542	3917	15	fish	fish	NN
18542	3917	16	stock	stock	NN
18542	3917	17	and	and	CC
18542	3917	18	half	half	PDT
18542	3917	19	a	a	DT
18542	3917	20	cupful	cupful	NN
18542	3917	21	of	of	IN
18542	3917	22	cream	cream	NN
18542	3917	23	,	,	,
18542	3917	24	and	and	CC
18542	3917	25	cook	cook	VB
18542	3917	26	until	until	IN
18542	3917	27	thick	thick	JJ
18542	3917	28	,	,	,
18542	3917	29	stirring	stir	VBG
18542	3917	30	constantly	constantly	RB
18542	3917	31	.	.	.
18542	3918	1	Season	season	NN
18542	3918	2	with	with	IN
18542	3918	3	salt	salt	NN
18542	3918	4	,	,	,
18542	3918	5	paprika	paprika	NNP
18542	3918	6	,	,	,
18542	3918	7	and	and	CC
18542	3918	8	lemon	lemon	NN
18542	3918	9	-	-	HYPH
18542	3918	10	juice	juice	NN
18542	3918	11	.	.	.
18542	3919	1	Pour	pour	VB
18542	3919	2	over	over	IN
18542	3919	3	the	the	DT
18542	3919	4	fish	fish	NN
18542	3919	5	and	and	CC
18542	3919	6	serve	serve	VB
18542	3919	7	.	.	.
18542	3920	1	FILLETS	FILLETS	NNP
18542	3920	2	OF	of	IN
18542	3920	3	SOLE	SOLE	NNP
18542	3920	4	À	À	NNP
18542	3920	5	LA	LA	NNP
18542	3920	6	TROUVILLE	TROUVILLE	NNP
18542	3920	7	Put	Put	VBD
18542	3920	8	the	the	DT
18542	3920	9	prepared	prepare	VBN
18542	3920	10	fillets	fillet	NNS
18542	3920	11	into	into	IN
18542	3920	12	a	a	DT
18542	3920	13	buttered	butter	VBN
18542	3920	14	pan	pan	NN
18542	3920	15	with	with	IN
18542	3920	16	salt	salt	NN
18542	3920	17	,	,	,
18542	3920	18	pepper	pepper	NN
18542	3920	19	,	,	,
18542	3920	20	grated	grate	VBD
18542	3920	21	nutmeg	nutmeg	NNS
18542	3920	22	,	,	,
18542	3920	23	half	half	PDT
18542	3920	24	a	a	DT
18542	3920	25	cupful	cupful	NN
18542	3920	26	of	of	IN
18542	3920	27	white	white	JJ
18542	3920	28	wine	wine	NN
18542	3920	29	,	,	,
18542	3920	30	and	and	CC
18542	3920	31	half	half	PDT
18542	3920	32	a	a	DT
18542	3920	33	cupful	cupful	NN
18542	3920	34	of	of	IN
18542	3920	35	stock	stock	NN
18542	3920	36	.	.	.
18542	3921	1	Cover	cover	VB
18542	3921	2	and	and	CC
18542	3921	3	cook	cook	NN
18542	3921	4	quickly	quickly	RB
18542	3921	5	,	,	,
18542	3921	6	then	then	RB
18542	3921	7	drain	drain	VB
18542	3921	8	the	the	DT
18542	3921	9	fish	fish	NN
18542	3921	10	and	and	CC
18542	3921	11	keep	keep	VB
18542	3921	12	warm	warm	JJ
18542	3921	13	.	.	.
18542	3922	1	Put	put	VB
18542	3922	2	into	into	IN
18542	3922	3	the	the	DT
18542	3922	4	pan	pan	NN
18542	3922	5	in	in	IN
18542	3922	6	which	which	WDT
18542	3922	7	the	the	DT
18542	3922	8	fish	fish	NN
18542	3922	9	was	be	VBD
18542	3922	10	cooked	cook	VBN
18542	3922	11	two	two	CD
18542	3922	12	dozen	dozen	NN
18542	3922	13	large	large	JJ
18542	3922	14	oysters	oyster	NNS
18542	3922	15	,	,	,
18542	3922	16	two	two	CD
18542	3922	17	cupfuls	cupful	NNS
18542	3922	18	of	of	IN
18542	3922	19	scallops	scallop	NNS
18542	3922	20	,	,	,
18542	3922	21	and	and	CC
18542	3922	22	a	a	DT
18542	3922	23	dozen	dozen	NN
18542	3922	24	large	large	JJ
18542	3922	25	mushrooms	mushroom	NNS
18542	3922	26	.	.	.
18542	3923	1	Simmer	simmer	NN
18542	3923	2	slowly	slowly	RB
18542	3923	3	until	until	IN
18542	3923	4	cooked	cook	VBN
18542	3923	5	,	,	,
18542	3923	6	drain	drain	VB
18542	3923	7	,	,	,
18542	3923	8	and	and	CC
18542	3923	9	cover	cover	VB
18542	3923	10	the	the	DT
18542	3923	11	fish	fish	NN
18542	3923	12	with	with	IN
18542	3923	13	them	-PRON-	PRP
18542	3923	14	.	.	.
18542	3924	1	Add	add	VB
18542	3924	2	stock	stock	NN
18542	3924	3	if	if	IN
18542	3924	4	necessary	necessary	JJ
18542	3924	5	to	to	TO
18542	3924	6	make	make	VB
18542	3924	7	the	the	DT
18542	3924	8	required	require	VBN
18542	3924	9	quantity	quantity	NN
18542	3924	10	of	of	IN
18542	3924	11	sauce	sauce	NN
18542	3924	12	,	,	,
18542	3924	13	and	and	CC
18542	3924	14	thicken	thicken	VBN
18542	3924	15	with	with	IN
18542	3924	16	two	two	CD
18542	3924	17	tablespoonfuls	tablespoonful	NNS
18542	3924	18	each	each	DT
18542	3924	19	of	of	IN
18542	3924	20	butter	butter	NN
18542	3924	21	and	and	CC
18542	3924	22	flour	flour	NN
18542	3924	23	cooked	cook	VBN
18542	3924	24	together	together	RB
18542	3924	25	.	.	.
18542	3925	1	Pour	pour	VB
18542	3925	2	the	the	DT
18542	3925	3	sauce	sauce	NN
18542	3925	4	over	over	RB
18542	3925	5	,	,	,
18542	3925	6	sprinkle	sprinkle	VB
18542	3925	7	with	with	IN
18542	3925	8	crumbs	crumb	NNS
18542	3925	9	,	,	,
18542	3925	10	dot	dot	NN
18542	3925	11	with	with	IN
18542	3925	12	butter	butter	NN
18542	3925	13	,	,	,
18542	3925	14	and	and	CC
18542	3925	15	brown	brown	NNP
18542	3925	16	in	in	IN
18542	3925	17	the	the	DT
18542	3925	18	oven	oven	NN
18542	3925	19	.	.	.
18542	3926	1	FILLETS	FILLETS	NNP
18542	3926	2	OF	of	IN
18542	3926	3	SOLE	SOLE	NNP
18542	3926	4	À	À	NNP
18542	3926	5	LA	LA	NNP
18542	3926	6	VÉNITIENNE	VÉNITIENNE	NNP
18542	3926	7	--	--	:
18542	3926	8	I	-PRON-	PRP
18542	3926	9	Put	put	VBP
18542	3926	10	the	the	DT
18542	3926	11	prepared	prepare	VBN
18542	3926	12	fillets	fillet	NNS
18542	3926	13	into	into	IN
18542	3926	14	a	a	DT
18542	3926	15	buttered	butter	VBN
18542	3926	16	pan	pan	NN
18542	3926	17	[	[	-LRB-
18542	3926	18	Page	page	NN
18542	3926	19	393	393	CD
18542	3926	20	]	]	-RRB-
18542	3926	21	with	with	IN
18542	3926	22	salt	salt	NN
18542	3926	23	,	,	,
18542	3926	24	pepper	pepper	NN
18542	3926	25	,	,	,
18542	3926	26	nutmeg	nutmeg	NNP
18542	3926	27	,	,	,
18542	3926	28	a	a	DT
18542	3926	29	chopped	chop	VBN
18542	3926	30	onion	onion	NN
18542	3926	31	,	,	,
18542	3926	32	and	and	CC
18542	3926	33	half	half	PDT
18542	3926	34	a	a	DT
18542	3926	35	cupful	cupful	NN
18542	3926	36	of	of	IN
18542	3926	37	white	white	JJ
18542	3926	38	wine	wine	NN
18542	3926	39	.	.	.
18542	3927	1	Cover	cover	VB
18542	3927	2	and	and	CC
18542	3927	3	cook	cook	NN
18542	3927	4	for	for	IN
18542	3927	5	ten	ten	CD
18542	3927	6	minutes	minute	NNS
18542	3927	7	.	.	.
18542	3928	1	Add	add	VB
18542	3928	2	two	two	CD
18542	3928	3	cupfuls	cupful	NNS
18542	3928	4	of	of	IN
18542	3928	5	stock	stock	NN
18542	3928	6	and	and	CC
18542	3928	7	thicken	thicken	NN
18542	3928	8	with	with	IN
18542	3928	9	a	a	DT
18542	3928	10	tablespoonful	tablespoonful	JJ
18542	3928	11	each	each	DT
18542	3928	12	of	of	IN
18542	3928	13	butter	butter	NN
18542	3928	14	and	and	CC
18542	3928	15	flour	flour	NN
18542	3928	16	cooked	cook	VBN
18542	3928	17	together	together	RB
18542	3928	18	.	.	.
18542	3929	1	Take	take	VB
18542	3929	2	from	from	IN
18542	3929	3	the	the	DT
18542	3929	4	fire	fire	NN
18542	3929	5	,	,	,
18542	3929	6	add	add	VB
18542	3929	7	the	the	DT
18542	3929	8	yolks	yolk	NNS
18542	3929	9	of	of	IN
18542	3929	10	four	four	CD
18542	3929	11	eggs	egg	NNS
18542	3929	12	beaten	beat	VBN
18542	3929	13	with	with	IN
18542	3929	14	the	the	DT
18542	3929	15	juice	juice	NN
18542	3929	16	of	of	IN
18542	3929	17	half	half	PDT
18542	3929	18	a	a	DT
18542	3929	19	lemon	lemon	NN
18542	3929	20	,	,	,
18542	3929	21	and	and	CC
18542	3929	22	two	two	CD
18542	3929	23	tablespoonfuls	tablespoonful	NNS
18542	3929	24	of	of	IN
18542	3929	25	butter	butter	NN
18542	3929	26	.	.	.
18542	3930	1	Pour	pour	VB
18542	3930	2	the	the	DT
18542	3930	3	sauce	sauce	NN
18542	3930	4	over	over	IN
18542	3930	5	the	the	DT
18542	3930	6	fish	fish	NN
18542	3930	7	,	,	,
18542	3930	8	sprinkle	sprinkle	VB
18542	3930	9	with	with	IN
18542	3930	10	chopped	chop	VBN
18542	3930	11	parsley	parsley	NN
18542	3930	12	,	,	,
18542	3930	13	and	and	CC
18542	3930	14	serve	serve	VB
18542	3930	15	.	.	.
18542	3931	1	FILLETS	FILLETS	NNP
18542	3931	2	OF	of	IN
18542	3931	3	SOLE	SOLE	NNP
18542	3931	4	À	À	NNP
18542	3931	5	LA	LA	NNP
18542	3931	6	VÉNITIENNE	VÉNITIENNE	NNP
18542	3931	7	--	--	:
18542	3931	8	II	II	NNP
18542	3931	9	Simmer	Simmer	NNP
18542	3931	10	the	the	DT
18542	3931	11	fillets	fillet	NNS
18542	3931	12	for	for	IN
18542	3931	13	ten	ten	CD
18542	3931	14	minutes	minute	NNS
18542	3931	15	in	in	IN
18542	3931	16	a	a	DT
18542	3931	17	saucepan	saucepan	NN
18542	3931	18	with	with	IN
18542	3931	19	clarified	clarify	VBN
18542	3931	20	butter	butter	NN
18542	3931	21	,	,	,
18542	3931	22	lemon	lemon	NN
18542	3931	23	-	-	HYPH
18542	3931	24	juice	juice	NN
18542	3931	25	,	,	,
18542	3931	26	white	white	JJ
18542	3931	27	pepper	pepper	NN
18542	3931	28	,	,	,
18542	3931	29	and	and	CC
18542	3931	30	salt	salt	NN
18542	3931	31	.	.	.
18542	3932	1	Simmer	simmer	JJ
18542	3932	2	other	other	JJ
18542	3932	3	fillets	fillet	NNS
18542	3932	4	without	without	IN
18542	3932	5	trimming	trim	VBG
18542	3932	6	in	in	IN
18542	3932	7	the	the	DT
18542	3932	8	same	same	JJ
18542	3932	9	manner	manner	NN
18542	3932	10	.	.	.
18542	3933	1	Drain	drain	NN
18542	3933	2	and	and	CC
18542	3933	3	cool	cool	JJ
18542	3933	4	.	.	.
18542	3934	1	Cut	cut	VB
18542	3934	2	the	the	DT
18542	3934	3	untrimmed	untrimmed	JJ
18542	3934	4	fillets	fillet	NNS
18542	3934	5	into	into	IN
18542	3934	6	dice	dice	NN
18542	3934	7	,	,	,
18542	3934	8	mix	mix	VBP
18542	3934	9	with	with	IN
18542	3934	10	thick	thick	JJ
18542	3934	11	Allemande	Allemande	NNP
18542	3934	12	Sauce	Sauce	NNP
18542	3934	13	,	,	,
18542	3934	14	grated	grate	VBD
18542	3934	15	Parmesan	Parmesan	NNP
18542	3934	16	cheese	cheese	NN
18542	3934	17	,	,	,
18542	3934	18	and	and	CC
18542	3934	19	salt	salt	NN
18542	3934	20	,	,	,
18542	3934	21	white	white	JJ
18542	3934	22	pepper	pepper	NN
18542	3934	23	,	,	,
18542	3934	24	and	and	CC
18542	3934	25	grated	grate	VBD
18542	3934	26	nutmeg	nutmeg	NNP
18542	3934	27	to	to	IN
18542	3934	28	season	season	NN
18542	3934	29	.	.	.
18542	3935	1	Spread	spread	VB
18542	3935	2	this	this	DT
18542	3935	3	preparation	preparation	NN
18542	3935	4	very	very	RB
18542	3935	5	thinly	thinly	RB
18542	3935	6	on	on	IN
18542	3935	7	an	an	DT
18542	3935	8	earthen	earthen	JJ
18542	3935	9	dish	dish	NN
18542	3935	10	,	,	,
18542	3935	11	and	and	CC
18542	3935	12	when	when	WRB
18542	3935	13	it	-PRON-	PRP
18542	3935	14	is	be	VBZ
18542	3935	15	cool	cool	JJ
18542	3935	16	cut	cut	NN
18542	3935	17	into	into	IN
18542	3935	18	pieces	piece	NNS
18542	3935	19	the	the	DT
18542	3935	20	size	size	NN
18542	3935	21	and	and	CC
18542	3935	22	shape	shape	NN
18542	3935	23	of	of	IN
18542	3935	24	the	the	DT
18542	3935	25	fillets	fillet	NNS
18542	3935	26	;	;	:
18542	3935	27	dip	dip	NN
18542	3935	28	in	in	IN
18542	3935	29	crumbs	crumb	NNS
18542	3935	30	,	,	,
18542	3935	31	then	then	RB
18542	3935	32	in	in	IN
18542	3935	33	egg	egg	NN
18542	3935	34	,	,	,
18542	3935	35	then	then	RB
18542	3935	36	in	in	IN
18542	3935	37	crumbs	crumb	NNS
18542	3935	38	,	,	,
18542	3935	39	and	and	CC
18542	3935	40	fry	fry	VB
18542	3935	41	in	in	IN
18542	3935	42	fat	fat	NN
18542	3935	43	to	to	TO
18542	3935	44	cover	cover	VB
18542	3935	45	.	.	.
18542	3936	1	Warm	warm	VB
18542	3936	2	the	the	DT
18542	3936	3	fillets	fillet	NNS
18542	3936	4	and	and	CC
18542	3936	5	arrange	arrange	VB
18542	3936	6	in	in	IN
18542	3936	7	a	a	DT
18542	3936	8	circle	circle	NN
18542	3936	9	alternately	alternately	RB
18542	3936	10	with	with	IN
18542	3936	11	the	the	DT
18542	3936	12	breaded	bread	VBN
18542	3936	13	ones	one	NNS
18542	3936	14	.	.	.
18542	3937	1	Serve	serve	VB
18542	3937	2	with	with	IN
18542	3937	3	any	any	DT
18542	3937	4	preferred	preferred	JJ
18542	3937	5	sauce	sauce	NN
18542	3937	6	.	.	.
18542	3938	1	SOLE	SOLE	NNP
18542	3938	2	AU	AU	NNP
18542	3938	3	GRATIN	GRATIN	NNP
18542	3938	4	--	--	:
18542	3938	5	I	-PRON-	PRP
18542	3938	6	Make	make	VBP
18542	3938	7	a	a	DT
18542	3938	8	paste	paste	NN
18542	3938	9	of	of	IN
18542	3938	10	bread	bread	NN
18542	3938	11	-	-	HYPH
18542	3938	12	crumbs	crumb	NNS
18542	3938	13	and	and	CC
18542	3938	14	chopped	chop	VBN
18542	3938	15	[	[	-LRB-
18542	3938	16	Page	Page	NNP
18542	3938	17	394	394	CD
18542	3938	18	]	]	-RRB-
18542	3938	19	mushrooms	mushroom	NNS
18542	3938	20	,	,	,
18542	3938	21	seasoning	season	VBG
18542	3938	22	with	with	IN
18542	3938	23	pepper	pepper	NN
18542	3938	24	,	,	,
18542	3938	25	salt	salt	NN
18542	3938	26	,	,	,
18542	3938	27	and	and	CC
18542	3938	28	minced	mince	VBD
18542	3938	29	parsley	parsley	NN
18542	3938	30	,	,	,
18542	3938	31	and	and	CC
18542	3938	32	using	use	VBG
18542	3938	33	cream	cream	NN
18542	3938	34	for	for	IN
18542	3938	35	the	the	DT
18542	3938	36	liquid	liquid	NN
18542	3938	37	.	.	.
18542	3939	1	Butter	butter	VB
18542	3939	2	a	a	DT
18542	3939	3	serving	serve	VBG
18542	3939	4	-	-	HYPH
18542	3939	5	dish	dish	NN
18542	3939	6	,	,	,
18542	3939	7	spread	spread	VBN
18542	3939	8	with	with	IN
18542	3939	9	a	a	DT
18542	3939	10	layer	layer	NN
18542	3939	11	of	of	IN
18542	3939	12	the	the	DT
18542	3939	13	paste	paste	NN
18542	3939	14	,	,	,
18542	3939	15	lay	lie	VBD
18542	3939	16	the	the	DT
18542	3939	17	fish	fish	NN
18542	3939	18	upon	upon	IN
18542	3939	19	it	-PRON-	PRP
18542	3939	20	,	,	,
18542	3939	21	and	and	CC
18542	3939	22	pour	pour	VB
18542	3939	23	over	over	IN
18542	3939	24	it	-PRON-	PRP
18542	3939	25	a	a	DT
18542	3939	26	wineglassful	wineglassful	JJ
18542	3939	27	of	of	IN
18542	3939	28	white	white	JJ
18542	3939	29	wine	wine	NN
18542	3939	30	and	and	CC
18542	3939	31	an	an	DT
18542	3939	32	equal	equal	JJ
18542	3939	33	quantity	quantity	NN
18542	3939	34	of	of	IN
18542	3939	35	veal	veal	NN
18542	3939	36	or	or	CC
18542	3939	37	chicken	chicken	NN
18542	3939	38	stock	stock	NN
18542	3939	39	.	.	.
18542	3940	1	Cover	cover	VB
18542	3940	2	with	with	IN
18542	3940	3	crumbs	crumb	NNS
18542	3940	4	,	,	,
18542	3940	5	dot	dot	VBP
18542	3940	6	with	with	IN
18542	3940	7	butter	butter	NN
18542	3940	8	,	,	,
18542	3940	9	and	and	CC
18542	3940	10	brown	brown	NNP
18542	3940	11	in	in	IN
18542	3940	12	the	the	DT
18542	3940	13	oven	oven	NN
18542	3940	14	.	.	.
18542	3941	1	Serve	serve	VB
18542	3941	2	in	in	IN
18542	3941	3	the	the	DT
18542	3941	4	dish	dish	NN
18542	3941	5	in	in	IN
18542	3941	6	which	which	WDT
18542	3941	7	it	-PRON-	PRP
18542	3941	8	was	be	VBD
18542	3941	9	cooked	cook	VBN
18542	3941	10	.	.	.
18542	3942	1	SOLE	SOLE	NNP
18542	3942	2	AU	AU	NNP
18542	3942	3	GRATIN	GRATIN	NNP
18542	3942	4	--	--	:
18542	3942	5	II	II	NNP
18542	3942	6	Butter	Butter	NNP
18542	3942	7	a	a	DT
18542	3942	8	baking	baking	NN
18542	3942	9	-	-	HYPH
18542	3942	10	pan	pan	NN
18542	3942	11	,	,	,
18542	3942	12	sprinkle	sprinkle	VB
18542	3942	13	with	with	IN
18542	3942	14	crumbs	crumb	NNS
18542	3942	15	,	,	,
18542	3942	16	chopped	chopped	JJ
18542	3942	17	onion	onion	NN
18542	3942	18	,	,	,
18542	3942	19	and	and	CC
18542	3942	20	minced	mince	VBD
18542	3942	21	parsley	parsley	NN
18542	3942	22	.	.	.
18542	3943	1	Season	season	VB
18542	3943	2	the	the	DT
18542	3943	3	fish	fish	NN
18542	3943	4	with	with	IN
18542	3943	5	salt	salt	NN
18542	3943	6	,	,	,
18542	3943	7	pepper	pepper	NN
18542	3943	8	,	,	,
18542	3943	9	and	and	CC
18542	3943	10	ginger	ginger	NN
18542	3943	11	,	,	,
18542	3943	12	and	and	CC
18542	3943	13	stuff	stuff	NN
18542	3943	14	with	with	IN
18542	3943	15	whole	whole	JJ
18542	3943	16	oysters	oyster	NNS
18542	3943	17	,	,	,
18542	3943	18	shrimps	shrimp	VBZ
18542	3943	19	,	,	,
18542	3943	20	and	and	CC
18542	3943	21	mushrooms	mushroom	NNS
18542	3943	22	.	.	.
18542	3944	1	Cover	cover	VB
18542	3944	2	with	with	IN
18542	3944	3	a	a	DT
18542	3944	4	layer	layer	NN
18542	3944	5	of	of	IN
18542	3944	6	bread	bread	NN
18542	3944	7	-	-	HYPH
18542	3944	8	crumbs	crumb	NNS
18542	3944	9	,	,	,
18542	3944	10	parsley	parsley	NN
18542	3944	11	,	,	,
18542	3944	12	and	and	CC
18542	3944	13	butter	butter	NN
18542	3944	14	,	,	,
18542	3944	15	add	add	VB
18542	3944	16	half	half	PDT
18542	3944	17	a	a	DT
18542	3944	18	wineglassful	wineglassful	NN
18542	3944	19	of	of	IN
18542	3944	20	white	white	JJ
18542	3944	21	wine	wine	NN
18542	3944	22	,	,	,
18542	3944	23	and	and	CC
18542	3944	24	bake	bake	VB
18542	3944	25	until	until	IN
18542	3944	26	done	do	VBN
18542	3944	27	.	.	.
18542	3945	1	SOLE	SOLE	NNP
18542	3945	2	AU	AU	NNP
18542	3945	3	GRATIN	GRATIN	NNP
18542	3945	4	--	--	:
18542	3945	5	III	III	NNP
18542	3945	6	Put	Put	VBD
18542	3945	7	the	the	DT
18542	3945	8	prepared	prepare	VBN
18542	3945	9	fish	fish	NN
18542	3945	10	into	into	IN
18542	3945	11	a	a	DT
18542	3945	12	buttered	butter	VBN
18542	3945	13	baking	baking	NN
18542	3945	14	-	-	HYPH
18542	3945	15	dish	dish	NN
18542	3945	16	,	,	,
18542	3945	17	season	season	NN
18542	3945	18	with	with	IN
18542	3945	19	salt	salt	NN
18542	3945	20	and	and	CC
18542	3945	21	pepper	pepper	NN
18542	3945	22	,	,	,
18542	3945	23	sprinkle	sprinkle	VB
18542	3945	24	with	with	IN
18542	3945	25	minced	mince	VBN
18542	3945	26	parsley	parsley	NNP
18542	3945	27	,	,	,
18542	3945	28	add	add	VB
18542	3945	29	enough	enough	JJ
18542	3945	30	white	white	JJ
18542	3945	31	wine	wine	NN
18542	3945	32	to	to	TO
18542	3945	33	keep	keep	VB
18542	3945	34	from	from	IN
18542	3945	35	burning	burning	NN
18542	3945	36	,	,	,
18542	3945	37	and	and	CC
18542	3945	38	bake	bake	NN
18542	3945	39	.	.	.
18542	3946	1	Take	take	VB
18542	3946	2	up	up	RP
18542	3946	3	carefully	carefully	RB
18542	3946	4	,	,	,
18542	3946	5	cover	cover	VB
18542	3946	6	with	with	IN
18542	3946	7	Italian	Italian	NNP
18542	3946	8	Sauce	Sauce	NNP
18542	3946	9	,	,	,
18542	3946	10	sprinkle	sprinkle	VB
18542	3946	11	thickly	thickly	RB
18542	3946	12	with	with	IN
18542	3946	13	crumbs	crumb	NNS
18542	3946	14	,	,	,
18542	3946	15	and	and	CC
18542	3946	16	brown	brown	JJ
18542	3946	17	in	in	IN
18542	3946	18	the	the	DT
18542	3946	19	oven	oven	NN
18542	3946	20	.	.	.
18542	3947	1	SOLE	SOLE	NNP
18542	3947	2	AU	AU	NNP
18542	3947	3	GRATIN	GRATIN	NNP
18542	3947	4	--	--	:
18542	3947	5	IV	IV	NNP
18542	3947	6	Cook	Cook	NNP
18542	3947	7	together	together	RB
18542	3947	8	in	in	IN
18542	3947	9	butter	butter	NN
18542	3947	10	a	a	DT
18542	3947	11	chopped	chop	VBN
18542	3947	12	onion	onion	NN
18542	3947	13	,	,	,
18542	3947	14	[	[	-LRB-
18542	3947	15	Page	page	NN
18542	3947	16	395	395	CD
18542	3947	17	]	]	-RRB-
18542	3947	18	half	half	PDT
18542	3947	19	a	a	DT
18542	3947	20	dozen	dozen	NN
18542	3947	21	mushrooms	mushroom	NNS
18542	3947	22	,	,	,
18542	3947	23	a	a	DT
18542	3947	24	tablespoonful	tablespoonful	NN
18542	3947	25	of	of	IN
18542	3947	26	minced	mince	VBN
18542	3947	27	parsley	parsley	NN
18542	3947	28	,	,	,
18542	3947	29	and	and	CC
18542	3947	30	a	a	DT
18542	3947	31	bean	bean	NN
18542	3947	32	of	of	IN
18542	3947	33	garlic	garlic	NN
18542	3947	34	,	,	,
18542	3947	35	with	with	IN
18542	3947	36	salt	salt	NN
18542	3947	37	and	and	CC
18542	3947	38	pepper	pepper	NN
18542	3947	39	to	to	IN
18542	3947	40	season	season	NN
18542	3947	41	.	.	.
18542	3948	1	Spread	Spread	VBN
18542	3948	2	on	on	IN
18542	3948	3	the	the	DT
18542	3948	4	bottom	bottom	NN
18542	3948	5	of	of	IN
18542	3948	6	a	a	DT
18542	3948	7	buttered	butter	VBN
18542	3948	8	baking	baking	NN
18542	3948	9	-	-	HYPH
18542	3948	10	dish	dish	NN
18542	3948	11	and	and	CC
18542	3948	12	lay	lie	VBD
18542	3948	13	the	the	DT
18542	3948	14	seasoned	seasoned	JJ
18542	3948	15	fillets	fillet	NNS
18542	3948	16	upon	upon	IN
18542	3948	17	it	-PRON-	PRP
18542	3948	18	.	.	.
18542	3949	1	Add	add	VB
18542	3949	2	half	half	PDT
18542	3949	3	a	a	DT
18542	3949	4	wineglassful	wineglassful	NN
18542	3949	5	of	of	IN
18542	3949	6	white	white	JJ
18542	3949	7	wine	wine	NN
18542	3949	8	and	and	CC
18542	3949	9	bake	bake	VB
18542	3949	10	for	for	IN
18542	3949	11	five	five	CD
18542	3949	12	minutes	minute	NNS
18542	3949	13	.	.	.
18542	3950	1	Cover	cover	VB
18542	3950	2	with	with	IN
18542	3950	3	fresh	fresh	JJ
18542	3950	4	mushrooms	mushroom	NNS
18542	3950	5	,	,	,
18542	3950	6	pour	pour	VBP
18542	3950	7	over	over	IN
18542	3950	8	a	a	DT
18542	3950	9	cupful	cupful	NN
18542	3950	10	of	of	IN
18542	3950	11	Spanish	spanish	JJ
18542	3950	12	Sauce	Sauce	NNP
18542	3950	13	,	,	,
18542	3950	14	sprinkle	sprinkle	VB
18542	3950	15	with	with	IN
18542	3950	16	crumbs	crumb	NNS
18542	3950	17	,	,	,
18542	3950	18	dot	dot	NN
18542	3950	19	with	with	IN
18542	3950	20	butter	butter	NN
18542	3950	21	,	,	,
18542	3950	22	and	and	CC
18542	3950	23	brown	brown	NNP
18542	3950	24	in	in	IN
18542	3950	25	the	the	DT
18542	3950	26	oven	oven	NN
18542	3950	27	.	.	.
18542	3951	1	Squeeze	squeeze	VB
18542	3951	2	the	the	DT
18542	3951	3	juice	juice	NN
18542	3951	4	of	of	IN
18542	3951	5	half	half	PDT
18542	3951	6	a	a	DT
18542	3951	7	lemon	lemon	NN
18542	3951	8	over	over	IN
18542	3951	9	it	-PRON-	PRP
18542	3951	10	and	and	CC
18542	3951	11	serve	serve	VB
18542	3951	12	.	.	.
18542	3952	1	STEWED	STEWED	NNS
18542	3952	2	SOLES	sol	NNS
18542	3952	3	WITH	with	IN
18542	3952	4	OYSTER	OYSTER	NNP
18542	3952	5	SAUCE	SAUCE	VBN
18542	3952	6	Soak	soak	VB
18542	3952	7	the	the	DT
18542	3952	8	fish	fish	NN
18542	3952	9	for	for	IN
18542	3952	10	two	two	CD
18542	3952	11	hours	hour	NNS
18542	3952	12	in	in	IN
18542	3952	13	seasoned	seasoned	JJ
18542	3952	14	vinegar	vinegar	NN
18542	3952	15	and	and	CC
18542	3952	16	simmer	simmer	NN
18542	3952	17	until	until	IN
18542	3952	18	done	do	VBN
18542	3952	19	in	in	IN
18542	3952	20	salted	salt	VBN
18542	3952	21	and	and	CC
18542	3952	22	acidulated	acidulated	JJ
18542	3952	23	water	water	NN
18542	3952	24	.	.	.
18542	3953	1	Serve	serve	VB
18542	3953	2	with	with	IN
18542	3953	3	Oyster	Oyster	NNP
18542	3953	4	Sauce	Sauce	NNP
18542	3953	5	.	.	.
18542	3954	1	FILLETS	FILLETS	NNP
18542	3954	2	OF	of	IN
18542	3954	3	SOLE	SOLE	NNP
18542	3954	4	WITH	with	IN
18542	3954	5	ANCHOVIES	ANCHOVIES	NNP
18542	3954	6	Fry	fry	PRP
18542	3954	7	the	the	DT
18542	3954	8	fillets	fillet	NNS
18542	3954	9	in	in	IN
18542	3954	10	olive	olive	JJ
18542	3954	11	-	-	HYPH
18542	3954	12	oil	oil	NN
18542	3954	13	,	,	,
18542	3954	14	seasoning	season	VBG
18542	3954	15	with	with	IN
18542	3954	16	salt	salt	NN
18542	3954	17	and	and	CC
18542	3954	18	pepper	pepper	NN
18542	3954	19	,	,	,
18542	3954	20	cool	cool	JJ
18542	3954	21	,	,	,
18542	3954	22	and	and	CC
18542	3954	23	cut	cut	VBN
18542	3954	24	into	into	IN
18542	3954	25	small	small	JJ
18542	3954	26	pieces	piece	NNS
18542	3954	27	.	.	.
18542	3955	1	Add	add	VB
18542	3955	2	four	four	CD
18542	3955	3	anchovies	anchovy	NNS
18542	3955	4	cut	cut	VBD
18542	3955	5	into	into	IN
18542	3955	6	small	small	JJ
18542	3955	7	bits	bit	NNS
18542	3955	8	,	,	,
18542	3955	9	pour	pour	VBP
18542	3955	10	over	over	IN
18542	3955	11	a	a	DT
18542	3955	12	French	french	JJ
18542	3955	13	dressing	dressing	NN
18542	3955	14	and	and	CC
18542	3955	15	serve	serve	VB
18542	3955	16	with	with	IN
18542	3955	17	toasted	toasted	JJ
18542	3955	18	crackers	cracker	NNS
18542	3955	19	.	.	.
18542	3956	1	FILLETS	FILLETS	NNP
18542	3956	2	OF	of	IN
18542	3956	3	SOLE	SOLE	NNP
18542	3956	4	IN	IN	NNP
18542	3956	5	CASES	cases	NN
18542	3956	6	Fry	Fry	NNP
18542	3956	7	in	in	IN
18542	3956	8	butter	butter	NN
18542	3956	9	one	one	CD
18542	3956	10	cupful	cupful	NN
18542	3956	11	of	of	IN
18542	3956	12	chopped	chopped	JJ
18542	3956	13	mushrooms	mushroom	NNS
18542	3956	14	,	,	,
18542	3956	15	two	two	CD
18542	3956	16	tablespoonfuls	tablespoonful	NNS
18542	3956	17	of	of	IN
18542	3956	18	chopped	chopped	JJ
18542	3956	19	onion	onion	NN
18542	3956	20	,	,	,
18542	3956	21	and	and	CC
18542	3956	22	one	one	CD
18542	3956	23	tablespoonful	tablespoonful	NN
18542	3956	24	of	of	IN
18542	3956	25	minced	mince	VBN
18542	3956	26	parsley	parsley	NN
18542	3956	27	,	,	,
18542	3956	28	seasoning	seasoning	NN
18542	3956	29	with	with	IN
18542	3956	30	pepper	pepper	NN
18542	3956	31	and	and	CC
18542	3956	32	salt	salt	NN
18542	3956	33	.	.	.
18542	3957	1	Cut	cut	VB
18542	3957	2	the	the	DT
18542	3957	3	soles	sol	NNS
18542	3957	4	in	in	IN
18542	3957	5	fillets	fillet	NNS
18542	3957	6	,	,	,
18542	3957	7	spread	spread	VBN
18542	3957	8	with	with	IN
18542	3957	9	the	the	DT
18542	3957	10	[	[	-LRB-
18542	3957	11	Page	page	NN
18542	3957	12	396	396	CD
18542	3957	13	]	]	-RRB-
18542	3957	14	mixture	mixture	NN
18542	3957	15	,	,	,
18542	3957	16	tie	tie	VB
18542	3957	17	with	with	IN
18542	3957	18	thread	thread	NN
18542	3957	19	,	,	,
18542	3957	20	put	put	VBN
18542	3957	21	into	into	IN
18542	3957	22	a	a	DT
18542	3957	23	buttered	butter	VBN
18542	3957	24	pan	pan	NN
18542	3957	25	,	,	,
18542	3957	26	cover	cover	NN
18542	3957	27	,	,	,
18542	3957	28	and	and	CC
18542	3957	29	bake	bake	VB
18542	3957	30	.	.	.
18542	3958	1	Put	put	VB
18542	3958	2	each	each	DT
18542	3958	3	fillet	fillet	NN
18542	3958	4	into	into	IN
18542	3958	5	a	a	DT
18542	3958	6	small	small	JJ
18542	3958	7	paper	paper	NN
18542	3958	8	case	case	NN
18542	3958	9	,	,	,
18542	3958	10	fill	fill	VBP
18542	3958	11	with	with	IN
18542	3958	12	Cream	Cream	NNP
18542	3958	13	Sauce	Sauce	NNP
18542	3958	14	,	,	,
18542	3958	15	lay	lie	VBD
18542	3958	16	a	a	DT
18542	3958	17	mushroom	mushroom	NN
18542	3958	18	on	on	IN
18542	3958	19	the	the	DT
18542	3958	20	top	top	NN
18542	3958	21	of	of	IN
18542	3958	22	each	each	DT
18542	3958	23	,	,	,
18542	3958	24	and	and	CC
18542	3958	25	serve	serve	VB
18542	3958	26	.	.	.
18542	3959	1	FILLETS	FILLETS	NNP
18542	3959	2	OF	of	IN
18542	3959	3	SOLE	SOLE	NNP
18542	3959	4	WITH	with	IN
18542	3959	5	FINE	fine	JJ
18542	3959	6	HERBS	herbs	NN
18542	3959	7	Prepare	Prepare	NNP
18542	3959	8	according	accord	VBG
18542	3959	9	to	to	IN
18542	3959	10	directions	direction	NNS
18542	3959	11	given	give	VBN
18542	3959	12	for	for	IN
18542	3959	13	Fillets	Fillets	NNPS
18542	3959	14	of	of	IN
18542	3959	15	Sale	sale	NN
18542	3959	16	à	à	NNP
18542	3959	17	la	la	DT
18542	3959	18	Joinville	Joinville	NNP
18542	3959	19	--	--	:
18542	3959	20	II	II	NNP
18542	3959	21	,	,	,
18542	3959	22	adding	add	VBG
18542	3959	23	to	to	IN
18542	3959	24	the	the	DT
18542	3959	25	sauce	sauce	NN
18542	3959	26	a	a	DT
18542	3959	27	chopped	chop	VBN
18542	3959	28	onion	onion	NN
18542	3959	29	and	and	CC
18542	3959	30	two	two	CD
18542	3959	31	shallots	shallot	NNS
18542	3959	32	browned	brown	VBN
18542	3959	33	in	in	IN
18542	3959	34	butter	butter	NN
18542	3959	35	,	,	,
18542	3959	36	with	with	IN
18542	3959	37	twice	twice	PDT
18542	3959	38	the	the	DT
18542	3959	39	quantity	quantity	NN
18542	3959	40	of	of	IN
18542	3959	41	chopped	chop	VBN
18542	3959	42	mushrooms	mushroom	NNS
18542	3959	43	,	,	,
18542	3959	44	and	and	CC
18542	3959	45	a	a	DT
18542	3959	46	bean	bean	NN
18542	3959	47	of	of	IN
18542	3959	48	garlic	garlic	NN
18542	3959	49	.	.	.
18542	3960	1	Season	season	NN
18542	3960	2	with	with	IN
18542	3960	3	salt	salt	NN
18542	3960	4	,	,	,
18542	3960	5	pepper	pepper	NN
18542	3960	6	,	,	,
18542	3960	7	and	and	CC
18542	3960	8	minced	mince	VBD
18542	3960	9	parsley	parsley	NN
18542	3960	10	.	.	.
18542	3961	1	SOLES	sol	NNS
18542	3961	2	WITH	with	IN
18542	3961	3	FINE	fine	JJ
18542	3961	4	HERBS	herbs	NN
18542	3961	5	Trim	trim	VBP
18542	3961	6	the	the	DT
18542	3961	7	fish	fish	NN
18542	3961	8	and	and	CC
18542	3961	9	put	put	VBD
18542	3961	10	into	into	IN
18542	3961	11	a	a	DT
18542	3961	12	buttered	butter	VBN
18542	3961	13	baking	baking	NN
18542	3961	14	-	-	HYPH
18542	3961	15	pan	pan	NNP
18542	3961	16	,	,	,
18542	3961	17	sprinkling	sprinkle	VBG
18542	3961	18	with	with	IN
18542	3961	19	chopped	chopped	JJ
18542	3961	20	mushrooms	mushroom	NNS
18542	3961	21	,	,	,
18542	3961	22	parsley	parsley	NN
18542	3961	23	,	,	,
18542	3961	24	and	and	CC
18542	3961	25	grated	grate	VBD
18542	3961	26	onion	onion	NN
18542	3961	27	.	.	.
18542	3962	1	Season	season	NN
18542	3962	2	with	with	IN
18542	3962	3	salt	salt	NN
18542	3962	4	,	,	,
18542	3962	5	pepper	pepper	NN
18542	3962	6	,	,	,
18542	3962	7	and	and	CC
18542	3962	8	grated	grate	VBD
18542	3962	9	nutmeg	nutmeg	NNS
18542	3962	10	,	,	,
18542	3962	11	add	add	VB
18542	3962	12	enough	enough	JJ
18542	3962	13	white	white	JJ
18542	3962	14	wine	wine	NN
18542	3962	15	to	to	TO
18542	3962	16	keep	keep	VB
18542	3962	17	from	from	IN
18542	3962	18	burning	burning	NN
18542	3962	19	,	,	,
18542	3962	20	cover	cover	VB
18542	3962	21	with	with	IN
18542	3962	22	buttered	butter	VBN
18542	3962	23	paper	paper	NN
18542	3962	24	,	,	,
18542	3962	25	and	and	CC
18542	3962	26	bake	bake	NN
18542	3962	27	.	.	.
18542	3963	1	Take	take	VB
18542	3963	2	up	up	RP
18542	3963	3	the	the	DT
18542	3963	4	fish	fish	NN
18542	3963	5	and	and	CC
18542	3963	6	add	add	VB
18542	3963	7	the	the	DT
18542	3963	8	drained	drain	VBN
18542	3963	9	liquid	liquid	NN
18542	3963	10	to	to	IN
18542	3963	11	a	a	DT
18542	3963	12	cupful	cupful	NN
18542	3963	13	of	of	IN
18542	3963	14	Allemande	Allemande	NNP
18542	3963	15	Sauce	Sauce	NNP
18542	3963	16	and	and	CC
18542	3963	17	reheat	reheat	NN
18542	3963	18	.	.	.
18542	3964	1	Take	take	VB
18542	3964	2	from	from	IN
18542	3964	3	the	the	DT
18542	3964	4	fire	fire	NN
18542	3964	5	,	,	,
18542	3964	6	add	add	VB
18542	3964	7	a	a	DT
18542	3964	8	tablespoonful	tablespoonful	NN
18542	3964	9	of	of	IN
18542	3964	10	butter	butter	NN
18542	3964	11	,	,	,
18542	3964	12	the	the	DT
18542	3964	13	juice	juice	NN
18542	3964	14	of	of	IN
18542	3964	15	half	half	PDT
18542	3964	16	a	a	DT
18542	3964	17	lemon	lemon	NN
18542	3964	18	,	,	,
18542	3964	19	and	and	CC
18542	3964	20	a	a	DT
18542	3964	21	teaspoonful	teaspoonful	NN
18542	3964	22	of	of	IN
18542	3964	23	minced	mince	VBN
18542	3964	24	parsley	parsley	NN
18542	3964	25	.	.	.
18542	3965	1	Pour	pour	VB
18542	3965	2	over	over	IN
18542	3965	3	the	the	DT
18542	3965	4	fish	fish	NN
18542	3965	5	and	and	CC
18542	3965	6	serve	serve	VB
18542	3965	7	.	.	.
18542	3966	1	FILLETS	FILLETS	NNP
18542	3966	2	OF	of	IN
18542	3966	3	SOLE	SOLE	NNP
18542	3966	4	WITH	with	IN
18542	3966	5	MUSHROOMS	mushroom	NNS
18542	3966	6	Bake	bake	VBP
18542	3966	7	the	the	DT
18542	3966	8	fillets	fillet	NNS
18542	3966	9	for	for	IN
18542	3966	10	ten	ten	CD
18542	3966	11	minutes	minute	NNS
18542	3966	12	and	and	CC
18542	3966	13	cool	cool	JJ
18542	3966	14	.	.	.
18542	3967	1	[	[	-LRB-
18542	3967	2	Page	page	NN
18542	3967	3	397	397	CD
18542	3967	4	]	]	-RRB-
18542	3967	5	Cook	cook	VB
18542	3967	6	together	together	RB
18542	3967	7	one	one	CD
18542	3967	8	tablespoonful	tablespoonful	JJ
18542	3967	9	each	each	DT
18542	3967	10	of	of	IN
18542	3967	11	butter	butter	NN
18542	3967	12	and	and	CC
18542	3967	13	flour	flour	NN
18542	3967	14	,	,	,
18542	3967	15	add	add	VB
18542	3967	16	half	half	PDT
18542	3967	17	a	a	DT
18542	3967	18	cupful	cupful	NN
18542	3967	19	of	of	IN
18542	3967	20	stock	stock	NN
18542	3967	21	and	and	CC
18542	3967	22	half	half	PDT
18542	3967	23	a	a	DT
18542	3967	24	cupful	cupful	NN
18542	3967	25	of	of	IN
18542	3967	26	cream	cream	NN
18542	3967	27	.	.	.
18542	3968	1	Cook	cook	VB
18542	3968	2	until	until	IN
18542	3968	3	thick	thick	JJ
18542	3968	4	,	,	,
18542	3968	5	stirring	stir	VBG
18542	3968	6	constantly	constantly	RB
18542	3968	7	.	.	.
18542	3969	1	Add	add	VB
18542	3969	2	a	a	DT
18542	3969	3	pound	pound	NN
18542	3969	4	of	of	IN
18542	3969	5	fresh	fresh	JJ
18542	3969	6	mushrooms	mushroom	NNS
18542	3969	7	chopped	chop	VBN
18542	3969	8	fine	fine	JJ
18542	3969	9	and	and	CC
18542	3969	10	simmer	simmer	JJ
18542	3969	11	until	until	IN
18542	3969	12	the	the	DT
18542	3969	13	mushrooms	mushroom	NNS
18542	3969	14	are	be	VBP
18542	3969	15	cooked	cook	VBN
18542	3969	16	.	.	.
18542	3970	1	Cool	cool	RB
18542	3970	2	the	the	DT
18542	3970	3	mushroom	mushroom	NN
18542	3970	4	mixture	mixture	NN
18542	3970	5	and	and	CC
18542	3970	6	spread	spread	VBD
18542	3970	7	upon	upon	IN
18542	3970	8	the	the	DT
18542	3970	9	fillets	fillet	NNS
18542	3970	10	.	.	.
18542	3971	1	Set	set	VB
18542	3971	2	the	the	DT
18542	3971	3	baking	baking	NN
18542	3971	4	-	-	HYPH
18542	3971	5	pan	pan	NN
18542	3971	6	into	into	IN
18542	3971	7	another	another	DT
18542	3971	8	of	of	IN
18542	3971	9	hot	hot	JJ
18542	3971	10	water	water	NN
18542	3971	11	,	,	,
18542	3971	12	reheat	reheat	VB
18542	3971	13	in	in	IN
18542	3971	14	the	the	DT
18542	3971	15	oven	oven	NN
18542	3971	16	,	,	,
18542	3971	17	and	and	CC
18542	3971	18	serve	serve	VB
18542	3971	19	with	with	IN
18542	3971	20	Hollandaise	Hollandaise	NNP
18542	3971	21	Sauce	Sauce	NNP
18542	3971	22	.	.	.
18542	3972	1	FILLETS	FILLETS	NNP
18542	3972	2	OF	of	IN
18542	3972	3	SOLE	SOLE	NNP
18542	3972	4	WITH	with	IN
18542	3972	5	OYSTERS	oyster	NNS
18542	3972	6	Fry	fry	PRP
18542	3972	7	the	the	DT
18542	3972	8	fillets	fillet	NNS
18542	3972	9	in	in	IN
18542	3972	10	butter	butter	NN
18542	3972	11	and	and	CC
18542	3972	12	cover	cover	NN
18542	3972	13	with	with	IN
18542	3972	14	Allemande	Allemande	NNP
18542	3972	15	Sauce	Sauce	NNP
18542	3972	16	to	to	TO
18542	3972	17	which	which	WDT
18542	3972	18	chopped	chop	VBD
18542	3972	19	cooked	cooked	JJ
18542	3972	20	oysters	oyster	NNS
18542	3972	21	have	have	VBP
18542	3972	22	been	be	VBN
18542	3972	23	added	add	VBN
18542	3972	24	.	.	.
18542	3973	1	FILLETS	FILLETS	NNP
18542	3973	2	OF	of	IN
18542	3973	3	SOLE	SOLE	NNP
18542	3973	4	WITH	with	IN
18542	3973	5	RAVIGOTE	RAVIGOTE	NNP
18542	3973	6	SAUCE	SAUCE	VBN
18542	3973	7	Fry	fry	PRP
18542	3973	8	the	the	DT
18542	3973	9	fillets	fillet	NNS
18542	3973	10	in	in	IN
18542	3973	11	seasoned	seasoned	JJ
18542	3973	12	butter	butter	NN
18542	3973	13	,	,	,
18542	3973	14	adding	add	VBG
18542	3973	15	a	a	DT
18542	3973	16	little	little	JJ
18542	3973	17	lemon	lemon	NN
18542	3973	18	-	-	HYPH
18542	3973	19	juice	juice	NN
18542	3973	20	when	when	WRB
18542	3973	21	done	do	VBN
18542	3973	22	.	.	.
18542	3974	1	Pour	pour	VB
18542	3974	2	over	over	IN
18542	3974	3	Ravigote	Ravigote	NNP
18542	3974	4	Sauce	Sauce	NNP
18542	3974	5	and	and	CC
18542	3974	6	serve	serve	VB
18542	3974	7	.	.	.
18542	3975	1	FILLETS	FILLETS	NNP
18542	3975	2	OF	of	IN
18542	3975	3	SOLE	SOLE	NNP
18542	3975	4	IN	in	IN
18542	3975	5	TURBANS	turbans	NN
18542	3975	6	Put	put	VBP
18542	3975	7	the	the	DT
18542	3975	8	bones	bone	NNS
18542	3975	9	and	and	CC
18542	3975	10	trimmings	trimming	NNS
18542	3975	11	cut	cut	VBD
18542	3975	12	from	from	IN
18542	3975	13	fillets	fillet	NNS
18542	3975	14	of	of	IN
18542	3975	15	sole	sole	NN
18542	3975	16	in	in	IN
18542	3975	17	cold	cold	JJ
18542	3975	18	water	water	NN
18542	3975	19	to	to	TO
18542	3975	20	cover	cover	VB
18542	3975	21	,	,	,
18542	3975	22	simmer	simmer	NN
18542	3975	23	for	for	IN
18542	3975	24	half	half	PDT
18542	3975	25	an	an	DT
18542	3975	26	hour	hour	NN
18542	3975	27	,	,	,
18542	3975	28	strain	strain	VB
18542	3975	29	,	,	,
18542	3975	30	and	and	CC
18542	3975	31	add	add	VB
18542	3975	32	a	a	DT
18542	3975	33	pinch	pinch	NN
18542	3975	34	of	of	IN
18542	3975	35	salt	salt	NN
18542	3975	36	to	to	IN
18542	3975	37	the	the	DT
18542	3975	38	liquid	liquid	NN
18542	3975	39	.	.	.
18542	3976	1	When	when	WRB
18542	3976	2	it	-PRON-	PRP
18542	3976	3	boils	boil	VBZ
18542	3976	4	,	,	,
18542	3976	5	put	put	VBN
18542	3976	6	in	in	IN
18542	3976	7	the	the	DT
18542	3976	8	fillets	fillet	NNS
18542	3976	9	rolled	roll	VBN
18542	3976	10	up	up	RP
18542	3976	11	,	,	,
18542	3976	12	and	and	CC
18542	3976	13	fastened	fasten	VBN
18542	3976	14	with	with	IN
18542	3976	15	a	a	DT
18542	3976	16	toothpick	toothpick	NN
18542	3976	17	.	.	.
18542	3977	1	Simmer	simmer	NN
18542	3977	2	for	for	IN
18542	3977	3	ten	ten	CD
18542	3977	4	minutes	minute	NNS
18542	3977	5	and	and	CC
18542	3977	6	prepare	prepare	VB
18542	3977	7	[	[	-LRB-
18542	3977	8	Page	page	NN
18542	3977	9	398	398	CD
18542	3977	10	]	]	-RRB-
18542	3977	11	a	a	DT
18542	3977	12	Cream	Cream	NNP
18542	3977	13	Sauce	Sauce	NNP
18542	3977	14	,	,	,
18542	3977	15	using	use	VBG
18542	3977	16	for	for	IN
18542	3977	17	liquid	liquid	JJ
18542	3977	18	half	half	JJ
18542	3977	19	fish	fish	NN
18542	3977	20	stock	stock	NN
18542	3977	21	and	and	CC
18542	3977	22	half	half	NN
18542	3977	23	milk	milk	NN
18542	3977	24	or	or	CC
18542	3977	25	cream	cream	NN
18542	3977	26	.	.	.
18542	3978	1	Pour	pour	VB
18542	3978	2	over	over	IN
18542	3978	3	the	the	DT
18542	3978	4	fish	fish	NN
18542	3978	5	and	and	CC
18542	3978	6	serve	serve	VB
18542	3978	7	.	.	.
18542	3979	1	FILLETS	FILLETS	NNP
18542	3979	2	OF	of	IN
18542	3979	3	SOLE	SOLE	NNP
18542	3979	4	WITH	with	IN
18542	3979	5	WINE	wine	NN
18542	3979	6	Butter	Butter	NNP
18542	3979	7	a	a	DT
18542	3979	8	baking	baking	NN
18542	3979	9	-	-	HYPH
18542	3979	10	pan	pan	NN
18542	3979	11	,	,	,
18542	3979	12	lay	lie	VBD
18542	3979	13	the	the	DT
18542	3979	14	fillets	fillet	NNS
18542	3979	15	in	in	IN
18542	3979	16	it	-PRON-	PRP
18542	3979	17	,	,	,
18542	3979	18	season	season	NN
18542	3979	19	with	with	IN
18542	3979	20	salt	salt	NN
18542	3979	21	and	and	CC
18542	3979	22	pepper	pepper	NN
18542	3979	23	,	,	,
18542	3979	24	and	and	CC
18542	3979	25	spread	spread	VBD
18542	3979	26	with	with	IN
18542	3979	27	butter	butter	NN
18542	3979	28	.	.	.
18542	3980	1	Add	add	VB
18542	3980	2	half	half	PDT
18542	3980	3	a	a	DT
18542	3980	4	cupful	cupful	NN
18542	3980	5	of	of	IN
18542	3980	6	white	white	JJ
18542	3980	7	wine	wine	NN
18542	3980	8	,	,	,
18542	3980	9	cover	cover	VBP
18542	3980	10	with	with	IN
18542	3980	11	buttered	butter	VBN
18542	3980	12	paper	paper	NN
18542	3980	13	,	,	,
18542	3980	14	and	and	CC
18542	3980	15	bake	bake	VB
18542	3980	16	for	for	IN
18542	3980	17	five	five	CD
18542	3980	18	or	or	CC
18542	3980	19	ten	ten	CD
18542	3980	20	minutes	minute	NNS
18542	3980	21	.	.	.
18542	3981	1	Take	take	VB
18542	3981	2	up	up	RP
18542	3981	3	the	the	DT
18542	3981	4	fish	fish	NN
18542	3981	5	carefully	carefully	RB
18542	3981	6	and	and	CC
18542	3981	7	add	add	VB
18542	3981	8	to	to	IN
18542	3981	9	the	the	DT
18542	3981	10	liquid	liquid	NN
18542	3981	11	a	a	DT
18542	3981	12	teaspoonful	teaspoonful	JJ
18542	3981	13	each	each	DT
18542	3981	14	of	of	IN
18542	3981	15	butter	butter	NN
18542	3981	16	and	and	CC
18542	3981	17	flour	flour	NN
18542	3981	18	cooked	cook	VBN
18542	3981	19	together	together	RB
18542	3981	20	.	.	.
18542	3982	1	Take	take	VB
18542	3982	2	from	from	IN
18542	3982	3	the	the	DT
18542	3982	4	fire	fire	NN
18542	3982	5	,	,	,
18542	3982	6	add	add	VB
18542	3982	7	the	the	DT
18542	3982	8	yolk	yolk	NN
18542	3982	9	of	of	IN
18542	3982	10	two	two	CD
18542	3982	11	eggs	egg	NNS
18542	3982	12	,	,	,
18542	3982	13	beaten	beat	VBN
18542	3982	14	smooth	smooth	JJ
18542	3982	15	with	with	IN
18542	3982	16	half	half	PDT
18542	3982	17	a	a	DT
18542	3982	18	cupful	cupful	NN
18542	3982	19	of	of	IN
18542	3982	20	cream	cream	NN
18542	3982	21	;	;	:
18542	3982	22	pour	pour	VB
18542	3982	23	over	over	IN
18542	3982	24	the	the	DT
18542	3982	25	fish	fish	NN
18542	3982	26	and	and	CC
18542	3982	27	serve	serve	VB
18542	3982	28	.	.	.
18542	3983	1	ROLLED	rolled	JJ
18542	3983	2	FILLETS	FILLETS	NNP
18542	3983	3	OF	of	IN
18542	3983	4	SOLE	SOLE	NNP
18542	3983	5	Beat	beat	VB
18542	3983	6	together	together	RB
18542	3983	7	until	until	IN
18542	3983	8	smooth	smooth	JJ
18542	3983	9	two	two	CD
18542	3983	10	tablespoonfuls	tablespoonful	NNS
18542	3983	11	of	of	IN
18542	3983	12	anchovy	anchovy	JJ
18542	3983	13	paste	paste	NN
18542	3983	14	,	,	,
18542	3983	15	a	a	DT
18542	3983	16	teaspoonful	teaspoonful	NN
18542	3983	17	of	of	IN
18542	3983	18	lemon	lemon	NN
18542	3983	19	-	-	HYPH
18542	3983	20	juice	juice	NN
18542	3983	21	,	,	,
18542	3983	22	a	a	DT
18542	3983	23	pinch	pinch	NN
18542	3983	24	of	of	IN
18542	3983	25	mustard	mustard	NN
18542	3983	26	,	,	,
18542	3983	27	a	a	DT
18542	3983	28	dash	dash	NN
18542	3983	29	of	of	IN
18542	3983	30	cayenne	cayenne	NN
18542	3983	31	,	,	,
18542	3983	32	and	and	CC
18542	3983	33	two	two	CD
18542	3983	34	tablespoonfuls	tablespoonful	NNS
18542	3983	35	of	of	IN
18542	3983	36	fresh	fresh	JJ
18542	3983	37	butter	butter	NN
18542	3983	38	.	.	.
18542	3984	1	Spread	spread	VB
18542	3984	2	long	long	JJ
18542	3984	3	narrow	narrow	JJ
18542	3984	4	fillets	fillet	NNS
18542	3984	5	of	of	IN
18542	3984	6	sole	sole	NN
18542	3984	7	with	with	IN
18542	3984	8	the	the	DT
18542	3984	9	butter	butter	NN
18542	3984	10	,	,	,
18542	3984	11	roll	roll	NN
18542	3984	12	and	and	CC
18542	3984	13	fasten	fasten	JJ
18542	3984	14	with	with	IN
18542	3984	15	wooden	wooden	JJ
18542	3984	16	tooth	tooth	NN
18542	3984	17	-	-	HYPH
18542	3984	18	picks	pick	NNS
18542	3984	19	.	.	.
18542	3985	1	Sprinkle	sprinkle	VB
18542	3985	2	with	with	IN
18542	3985	3	salt	salt	NN
18542	3985	4	,	,	,
18542	3985	5	pepper	pepper	NN
18542	3985	6	,	,	,
18542	3985	7	and	and	CC
18542	3985	8	lemon	lemon	NN
18542	3985	9	-	-	HYPH
18542	3985	10	juice	juice	NN
18542	3985	11	,	,	,
18542	3985	12	and	and	CC
18542	3985	13	bake	bake	NN
18542	3985	14	,	,	,
18542	3985	15	wrapping	wrap	VBG
18542	3985	16	in	in	IN
18542	3985	17	buttered	butter	VBN
18542	3985	18	paper	paper	NN
18542	3985	19	if	if	IN
18542	3985	20	desired	desire	VBN
18542	3985	21	.	.	.
18542	3986	1	These	these	DT
18542	3986	2	fillets	fillet	NNS
18542	3986	3	may	may	MD
18542	3986	4	be	be	VB
18542	3986	5	fried	fry	VBN
18542	3986	6	in	in	IN
18542	3986	7	butter	butter	NN
18542	3986	8	with	with	IN
18542	3986	9	parsley	parsley	NN
18542	3986	10	and	and	CC
18542	3986	11	onions	onion	NNS
18542	3986	12	,	,	,
18542	3986	13	or	or	CC
18542	3986	14	dipped	dip	VBN
18542	3986	15	in	in	IN
18542	3986	16	egg	egg	NN
18542	3986	17	and	and	CC
18542	3986	18	crumbs	crumb	NNS
18542	3986	19	,	,	,
18542	3986	20	and	and	CC
18542	3986	21	fried	fry	VBN
18542	3986	22	in	in	IN
18542	3986	23	deep	deep	JJ
18542	3986	24	fat	fat	NN
18542	3986	25	,	,	,
18542	3986	26	or	or	CC
18542	3986	27	cooked	cook	VBN
18542	3986	28	with	with	IN
18542	3986	29	wine	wine	NN
18542	3986	30	and	and	CC
18542	3986	31	lemon	lemon	NN
18542	3986	32	-	-	HYPH
18542	3986	33	juice	juice	NN
18542	3986	34	in	in	IN
18542	3986	35	stock	stock	NN
18542	3986	36	made	make	VBN
18542	3986	37	[	[	-LRB-
18542	3986	38	Page	page	NN
18542	3986	39	399	399	CD
18542	3986	40	]	]	-RRB-
18542	3986	41	from	from	IN
18542	3986	42	the	the	DT
18542	3986	43	bone	bone	NN
18542	3986	44	and	and	CC
18542	3986	45	trimmings	trimming	NNS
18542	3986	46	,	,	,
18542	3986	47	and	and	CC
18542	3986	48	served	serve	VBD
18542	3986	49	with	with	IN
18542	3986	50	the	the	DT
18542	3986	51	strained	strain	VBN
18542	3986	52	stock	stock	NN
18542	3986	53	thickened	thicken	VBN
18542	3986	54	with	with	IN
18542	3986	55	butter	butter	NN
18542	3986	56	and	and	CC
18542	3986	57	flour	flour	NN
18542	3986	58	cooked	cook	VBN
18542	3986	59	together	together	RB
18542	3986	60	.	.	.
18542	3987	1	STUFFED	stuffed	NN
18542	3987	2	FILLETS	FILLETS	NNP
18542	3987	3	OF	of	IN
18542	3987	4	SOLE	SOLE	NNP
18542	3987	5	Wind	Wind	NNP
18542	3987	6	long	long	JJ
18542	3987	7	,	,	,
18542	3987	8	thin	thin	JJ
18542	3987	9	,	,	,
18542	3987	10	narrow	narrow	JJ
18542	3987	11	fillets	fillet	NNS
18542	3987	12	of	of	IN
18542	3987	13	sole	sole	JJ
18542	3987	14	around	around	IN
18542	3987	15	small	small	JJ
18542	3987	16	carrots	carrot	NNS
18542	3987	17	to	to	TO
18542	3987	18	keep	keep	VB
18542	3987	19	their	-PRON-	PRP$
18542	3987	20	shape	shape	NN
18542	3987	21	,	,	,
18542	3987	22	fastening	fasten	VBG
18542	3987	23	with	with	IN
18542	3987	24	tooth	tooth	NN
18542	3987	25	-	-	HYPH
18542	3987	26	picks	pick	NNS
18542	3987	27	.	.	.
18542	3988	1	Simmer	simmer	VB
18542	3988	2	the	the	DT
18542	3988	3	trimmings	trimming	NNS
18542	3988	4	of	of	IN
18542	3988	5	the	the	DT
18542	3988	6	fish	fish	NN
18542	3988	7	for	for	IN
18542	3988	8	half	half	PDT
18542	3988	9	an	an	DT
18542	3988	10	hour	hour	NN
18542	3988	11	in	in	IN
18542	3988	12	two	two	CD
18542	3988	13	cupfuls	cupful	NNS
18542	3988	14	of	of	IN
18542	3988	15	boiling	boil	VBG
18542	3988	16	water	water	NN
18542	3988	17	to	to	TO
18542	3988	18	cover	cover	VB
18542	3988	19	,	,	,
18542	3988	20	seasoning	season	VBG
18542	3988	21	with	with	IN
18542	3988	22	salt	salt	NN
18542	3988	23	and	and	CC
18542	3988	24	paprika	paprika	NNS
18542	3988	25	.	.	.
18542	3989	1	Cover	cover	VB
18542	3989	2	the	the	DT
18542	3989	3	fillets	fillet	NNS
18542	3989	4	with	with	IN
18542	3989	5	one	one	CD
18542	3989	6	cupful	cupful	NN
18542	3989	7	of	of	IN
18542	3989	8	this	this	DT
18542	3989	9	stock	stock	NN
18542	3989	10	and	and	CC
18542	3989	11	half	half	PDT
18542	3989	12	a	a	DT
18542	3989	13	cupful	cupful	NN
18542	3989	14	of	of	IN
18542	3989	15	white	white	JJ
18542	3989	16	wine	wine	NN
18542	3989	17	.	.	.
18542	3990	1	Simmer	simmer	NN
18542	3990	2	for	for	IN
18542	3990	3	twenty	twenty	CD
18542	3990	4	minutes	minute	NNS
18542	3990	5	.	.	.
18542	3991	1	Cook	cook	VB
18542	3991	2	together	together	RB
18542	3991	3	one	one	CD
18542	3991	4	tablespoonful	tablespoonful	JJ
18542	3991	5	each	each	DT
18542	3991	6	of	of	IN
18542	3991	7	butter	butter	NN
18542	3991	8	and	and	CC
18542	3991	9	flour	flour	NN
18542	3991	10	,	,	,
18542	3991	11	add	add	VB
18542	3991	12	one	one	CD
18542	3991	13	-	-	HYPH
18542	3991	14	half	half	NN
18542	3991	15	cupful	cupful	NN
18542	3991	16	of	of	IN
18542	3991	17	fish	fish	NN
18542	3991	18	stock	stock	NN
18542	3991	19	and	and	CC
18542	3991	20	cook	cook	NN
18542	3991	21	until	until	IN
18542	3991	22	thick	thick	JJ
18542	3991	23	,	,	,
18542	3991	24	stirring	stir	VBG
18542	3991	25	constantly	constantly	RB
18542	3991	26	.	.	.
18542	3992	1	Take	take	VB
18542	3992	2	from	from	IN
18542	3992	3	the	the	DT
18542	3992	4	fire	fire	NN
18542	3992	5	,	,	,
18542	3992	6	add	add	VB
18542	3992	7	one	one	CD
18542	3992	8	-	-	HYPH
18542	3992	9	half	half	NN
18542	3992	10	cupful	cupful	NN
18542	3992	11	of	of	IN
18542	3992	12	chopped	chopped	JJ
18542	3992	13	shrimps	shrimp	NNS
18542	3992	14	and	and	CC
18542	3992	15	one	one	CD
18542	3992	16	-	-	HYPH
18542	3992	17	half	half	NN
18542	3992	18	cupful	cupful	NN
18542	3992	19	of	of	IN
18542	3992	20	chopped	chopped	JJ
18542	3992	21	oysters	oyster	NNS
18542	3992	22	,	,	,
18542	3992	23	the	the	DT
18542	3992	24	yolk	yolk	NNP
18542	3992	25	of	of	IN
18542	3992	26	one	one	CD
18542	3992	27	egg	egg	NN
18542	3992	28	well	well	RB
18542	3992	29	beaten	beat	VBN
18542	3992	30	,	,	,
18542	3992	31	and	and	CC
18542	3992	32	Worcestershire	Worcestershire	NNP
18542	3992	33	,	,	,
18542	3992	34	salt	salt	NN
18542	3992	35	,	,	,
18542	3992	36	and	and	CC
18542	3992	37	Tabasco	Tabasco	NNP
18542	3992	38	Sauce	Sauce	NNP
18542	3992	39	to	to	TO
18542	3992	40	season	season	VB
18542	3992	41	.	.	.
18542	3993	1	Take	take	VB
18542	3993	2	out	out	RP
18542	3993	3	the	the	DT
18542	3993	4	carrots	carrot	NNS
18542	3993	5	and	and	CC
18542	3993	6	replace	replace	VB
18542	3993	7	with	with	IN
18542	3993	8	the	the	DT
18542	3993	9	cooked	cooked	JJ
18542	3993	10	mixture	mixture	NN
18542	3993	11	.	.	.
18542	3994	1	Cool	cool	UH
18542	3994	2	,	,	,
18542	3994	3	dip	dip	VB
18542	3994	4	the	the	DT
18542	3994	5	fillets	fillet	NNS
18542	3994	6	in	in	IN
18542	3994	7	egg	egg	NN
18542	3994	8	and	and	CC
18542	3994	9	crumbs	crumb	NNS
18542	3994	10	,	,	,
18542	3994	11	fry	fry	VB
18542	3994	12	in	in	IN
18542	3994	13	deep	deep	JJ
18542	3994	14	fat	fat	NN
18542	3994	15	,	,	,
18542	3994	16	and	and	CC
18542	3994	17	serve	serve	VB
18542	3994	18	with	with	IN
18542	3994	19	any	any	DT
18542	3994	20	preferred	preferred	JJ
18542	3994	21	sauce	sauce	NN
18542	3994	22	.	.	.
18542	3995	1	CHAUDFROID	chaudfroid	NN
18542	3995	2	OF	of	IN
18542	3995	3	SOLES	SOLES	NNP
18542	3995	4	Marinate	Marinate	NNP
18542	3995	5	the	the	DT
18542	3995	6	fillets	fillet	NNS
18542	3995	7	of	of	IN
18542	3995	8	three	three	CD
18542	3995	9	soles	sol	NNS
18542	3995	10	in	in	IN
18542	3995	11	seasoned	season	VBN
18542	3995	12	lemon	lemon	NN
18542	3995	13	-	-	HYPH
18542	3995	14	juice	juice	NN
18542	3995	15	.	.	.
18542	3996	1	Chop	chop	VB
18542	3996	2	half	half	PDT
18542	3996	3	a	a	DT
18542	3996	4	dozen	dozen	NN
18542	3996	5	mushrooms	mushroom	NNS
18542	3996	6	and	and	CC
18542	3996	7	cook	cook	NN
18542	3996	8	for	for	IN
18542	3996	9	five	five	CD
18542	3996	10	minutes	minute	NNS
18542	3996	11	in	in	IN
18542	3996	12	butter	butter	NN
18542	3996	13	,	,	,
18542	3996	14	[	[	-LRB-
18542	3996	15	Page	page	NN
18542	3996	16	400	400	CD
18542	3996	17	]	]	-RRB-
18542	3996	18	seasoned	season	VBN
18542	3996	19	with	with	IN
18542	3996	20	pepper	pepper	NN
18542	3996	21	and	and	CC
18542	3996	22	salt	salt	NN
18542	3996	23	.	.	.
18542	3997	1	Add	add	VB
18542	3997	2	enough	enough	JJ
18542	3997	3	bread	bread	NN
18542	3997	4	-	-	HYPH
18542	3997	5	crumbs	crumb	VBZ
18542	3997	6	to	to	TO
18542	3997	7	make	make	VB
18542	3997	8	a	a	DT
18542	3997	9	smooth	smooth	JJ
18542	3997	10	paste	paste	NN
18542	3997	11	,	,	,
18542	3997	12	cool	cool	UH
18542	3997	13	,	,	,
18542	3997	14	and	and	CC
18542	3997	15	spread	spread	VBD
18542	3997	16	on	on	IN
18542	3997	17	the	the	DT
18542	3997	18	fillets	fillet	NNS
18542	3997	19	.	.	.
18542	3998	1	Fold	fold	VB
18542	3998	2	each	each	DT
18542	3998	3	piece	piece	NN
18542	3998	4	of	of	IN
18542	3998	5	fish	fish	NN
18542	3998	6	so	so	IN
18542	3998	7	that	that	IN
18542	3998	8	the	the	DT
18542	3998	9	stuffing	stuffing	NN
18542	3998	10	will	will	MD
18542	3998	11	be	be	VB
18542	3998	12	in	in	IN
18542	3998	13	the	the	DT
18542	3998	14	middle	middle	NN
18542	3998	15	,	,	,
18542	3998	16	arrange	arrange	VB
18542	3998	17	on	on	IN
18542	3998	18	a	a	DT
18542	3998	19	buttered	butter	VBN
18542	3998	20	baking	baking	NN
18542	3998	21	-	-	HYPH
18542	3998	22	dish	dish	NN
18542	3998	23	,	,	,
18542	3998	24	cook	cook	NN
18542	3998	25	in	in	IN
18542	3998	26	a	a	DT
18542	3998	27	moderate	moderate	JJ
18542	3998	28	oven	oven	NN
18542	3998	29	,	,	,
18542	3998	30	and	and	CC
18542	3998	31	cool	cool	JJ
18542	3998	32	.	.	.
18542	3999	1	Cook	cook	VB
18542	3999	2	together	together	RB
18542	3999	3	one	one	CD
18542	3999	4	tablespoonful	tablespoonful	JJ
18542	3999	5	each	each	DT
18542	3999	6	of	of	IN
18542	3999	7	butter	butter	NN
18542	3999	8	and	and	CC
18542	3999	9	flour	flour	NN
18542	3999	10	,	,	,
18542	3999	11	and	and	CC
18542	3999	12	add	add	VB
18542	3999	13	one	one	CD
18542	3999	14	cupful	cupful	NN
18542	3999	15	of	of	IN
18542	3999	16	fish	fish	NN
18542	3999	17	stock	stock	NN
18542	3999	18	made	make	VBN
18542	3999	19	from	from	IN
18542	3999	20	the	the	DT
18542	3999	21	bones	bone	NNS
18542	3999	22	and	and	CC
18542	3999	23	trimmings	trimming	NNS
18542	3999	24	of	of	IN
18542	3999	25	the	the	DT
18542	3999	26	soles	sol	NNS
18542	3999	27	.	.	.
18542	4000	1	Take	take	VB
18542	4000	2	from	from	IN
18542	4000	3	the	the	DT
18542	4000	4	fire	fire	NN
18542	4000	5	,	,	,
18542	4000	6	add	add	VB
18542	4000	7	a	a	DT
18542	4000	8	little	little	JJ
18542	4000	9	cream	cream	NN
18542	4000	10	,	,	,
18542	4000	11	and	and	CC
18542	4000	12	stir	stir	VB
18542	4000	13	until	until	IN
18542	4000	14	cold	cold	JJ
18542	4000	15	.	.	.
18542	4001	1	Pour	pour	VB
18542	4001	2	the	the	DT
18542	4001	3	sauce	sauce	NN
18542	4001	4	over	over	IN
18542	4001	5	the	the	DT
18542	4001	6	fillets	fillet	NNS
18542	4001	7	,	,	,
18542	4001	8	garnish	garnish	VBP
18542	4001	9	with	with	IN
18542	4001	10	lemon	lemon	NN
18542	4001	11	,	,	,
18542	4001	12	parsley	parsley	NN
18542	4001	13	,	,	,
18542	4001	14	and	and	CC
18542	4001	15	hard	hard	RB
18542	4001	16	-	-	HYPH
18542	4001	17	boiled	boil	VBN
18542	4001	18	eggs	egg	NNS
18542	4001	19	,	,	,
18542	4001	20	and	and	CC
18542	4001	21	serve	serve	VB
18542	4001	22	very	very	RB
18542	4001	23	cold	cold	JJ
18542	4001	24	.	.	.
18542	4002	1	FRITTERS	fritter	NNS
18542	4002	2	OF	of	IN
18542	4002	3	SOLE	SOLE	NNP
18542	4002	4	Rub	Rub	NNP
18542	4002	5	two	two	CD
18542	4002	6	tablespoonfuls	tablespoonful	NNS
18542	4002	7	of	of	IN
18542	4002	8	butter	butter	NN
18542	4002	9	into	into	IN
18542	4002	10	half	half	PDT
18542	4002	11	a	a	DT
18542	4002	12	pound	pound	NN
18542	4002	13	of	of	IN
18542	4002	14	flour	flour	NN
18542	4002	15	,	,	,
18542	4002	16	add	add	VB
18542	4002	17	a	a	DT
18542	4002	18	pinch	pinch	NN
18542	4002	19	of	of	IN
18542	4002	20	salt	salt	NN
18542	4002	21	,	,	,
18542	4002	22	the	the	DT
18542	4002	23	beaten	beat	VBN
18542	4002	24	yolk	yolk	NN
18542	4002	25	of	of	IN
18542	4002	26	an	an	DT
18542	4002	27	egg	egg	NN
18542	4002	28	,	,	,
18542	4002	29	and	and	CC
18542	4002	30	enough	enough	JJ
18542	4002	31	cold	cold	JJ
18542	4002	32	water	water	NN
18542	4002	33	to	to	TO
18542	4002	34	make	make	VB
18542	4002	35	a	a	DT
18542	4002	36	very	very	RB
18542	4002	37	stiff	stiff	JJ
18542	4002	38	paste	paste	NN
18542	4002	39	.	.	.
18542	4003	1	Roll	roll	VB
18542	4003	2	the	the	DT
18542	4003	3	paste	paste	NN
18542	4003	4	very	very	RB
18542	4003	5	thin	thin	RB
18542	4003	6	and	and	CC
18542	4003	7	cut	cut	VBD
18542	4003	8	into	into	IN
18542	4003	9	pieces	piece	NNS
18542	4003	10	large	large	JJ
18542	4003	11	enough	enough	RB
18542	4003	12	to	to	TO
18542	4003	13	wrap	wrap	VB
18542	4003	14	fillets	fillet	NNS
18542	4003	15	of	of	IN
18542	4003	16	sole	sole	NN
18542	4003	17	,	,	,
18542	4003	18	which	which	WDT
18542	4003	19	have	have	VBP
18542	4003	20	been	be	VBN
18542	4003	21	seasoned	season	VBN
18542	4003	22	with	with	IN
18542	4003	23	pepper	pepper	NN
18542	4003	24	and	and	CC
18542	4003	25	salt	salt	NN
18542	4003	26	,	,	,
18542	4003	27	and	and	CC
18542	4003	28	lemon	lemon	NN
18542	4003	29	-	-	HYPH
18542	4003	30	juice	juice	NN
18542	4003	31	.	.	.
18542	4004	1	Fry	fry	NN
18542	4004	2	in	in	IN
18542	4004	3	deep	deep	JJ
18542	4004	4	fat	fat	NN
18542	4004	5	and	and	CC
18542	4004	6	serve	serve	VB
18542	4004	7	with	with	IN
18542	4004	8	Tartar	Tartar	NNP
18542	4004	9	Sauce	Sauce	NNP
18542	4004	10	.	.	.
18542	4005	1	[	[	-LRB-
18542	4005	2	Page	page	NN
18542	4005	3	401	401	CD
18542	4005	4	]	]	-RRB-
18542	4005	5	TWENTY	twenty	CD
18542	4005	6	-	-	HYPH
18542	4005	7	FIVE	five	CD
18542	4005	8	WAYS	ways	NN
18542	4005	9	TO	to	IN
18542	4005	10	COOK	COOK	NNP
18542	4005	11	STURGEON	STURGEON	NNP
18542	4005	12	BOILED	BOILED	NNP
18542	4005	13	STURGEON	STURGEON	NNP
18542	4005	14	--	--	:
18542	4005	15	I	-PRON-	PRP
18542	4005	16	Cover	cover	VBP
18542	4005	17	a	a	DT
18542	4005	18	cut	cut	NN
18542	4005	19	of	of	IN
18542	4005	20	sturgeon	sturgeon	NN
18542	4005	21	with	with	IN
18542	4005	22	salted	salted	JJ
18542	4005	23	and	and	CC
18542	4005	24	acidulated	acidulated	JJ
18542	4005	25	water	water	NN
18542	4005	26	.	.	.
18542	4006	1	Add	add	VB
18542	4006	2	an	an	DT
18542	4006	3	onion	onion	NN
18542	4006	4	,	,	,
18542	4006	5	six	six	CD
18542	4006	6	cloves	clove	NNS
18542	4006	7	,	,	,
18542	4006	8	a	a	DT
18542	4006	9	slice	slice	NN
18542	4006	10	of	of	IN
18542	4006	11	carrot	carrot	NN
18542	4006	12	,	,	,
18542	4006	13	three	three	CD
18542	4006	14	bay	bay	NN
18542	4006	15	-	-	HYPH
18542	4006	16	leaves	leave	NNS
18542	4006	17	,	,	,
18542	4006	18	a	a	DT
18542	4006	19	small	small	JJ
18542	4006	20	bunch	bunch	NN
18542	4006	21	of	of	IN
18542	4006	22	parsley	parsley	NN
18542	4006	23	,	,	,
18542	4006	24	and	and	CC
18542	4006	25	a	a	DT
18542	4006	26	cupful	cupful	NN
18542	4006	27	of	of	IN
18542	4006	28	wine	wine	NN
18542	4006	29	.	.	.
18542	4007	1	Simmer	simmer	NN
18542	4007	2	slowly	slowly	RB
18542	4007	3	until	until	IN
18542	4007	4	done	do	VBN
18542	4007	5	,	,	,
18542	4007	6	drain	drain	VB
18542	4007	7	,	,	,
18542	4007	8	and	and	CC
18542	4007	9	serve	serve	VB
18542	4007	10	with	with	IN
18542	4007	11	some	some	DT
18542	4007	12	of	of	IN
18542	4007	13	the	the	DT
18542	4007	14	cooking	cook	VBG
18542	4007	15	liquor	liquor	NN
18542	4007	16	thickened	thicken	VBD
18542	4007	17	with	with	IN
18542	4007	18	flour	flour	NN
18542	4007	19	,	,	,
18542	4007	20	browned	brown	VBN
18542	4007	21	in	in	IN
18542	4007	22	butter	butter	NN
18542	4007	23	.	.	.
18542	4008	1	BOILED	BOILED	NNP
18542	4008	2	STURGEON	STURGEON	NNP
18542	4008	3	--	--	:
18542	4008	4	II	II	NNP
18542	4008	5	Boil	Boil	NNP
18542	4008	6	the	the	DT
18542	4008	7	fish	fish	NN
18542	4008	8	in	in	IN
18542	4008	9	court	court	NN
18542	4008	10	bouillon	bouillon	NN
18542	4008	11	and	and	CC
18542	4008	12	serve	serve	VB
18542	4008	13	with	with	IN
18542	4008	14	Drawn	Drawn	NNP
18542	4008	15	-	-	HYPH
18542	4008	16	Butter	Butter	NNP
18542	4008	17	Sauce	Sauce	NNP
18542	4008	18	.	.	.
18542	4009	1	BROILED	broiled	NN
18542	4009	2	STURGEON	STURGEON	NNP
18542	4009	3	STEAKS	STEAKS	NNP
18542	4009	4	--	--	:
18542	4009	5	I	I	NNP
18542	4009	6	Parboil	Parboil	NNP
18542	4009	7	sturgeon	sturgeon	NN
18542	4009	8	steaks	steak	NNS
18542	4009	9	for	for	IN
18542	4009	10	fifteen	fifteen	CD
18542	4009	11	minutes	minute	NNS
18542	4009	12	,	,	,
18542	4009	13	drain	drain	VBP
18542	4009	14	,	,	,
18542	4009	15	wipe	wipe	NN
18542	4009	16	dry	dry	JJ
18542	4009	17	,	,	,
18542	4009	18	season	season	NN
18542	4009	19	with	with	IN
18542	4009	20	salt	salt	NN
18542	4009	21	and	and	CC
18542	4009	22	pepper	pepper	NN
18542	4009	23	,	,	,
18542	4009	24	and	and	CC
18542	4009	25	broil	broil	NNP
18542	4009	26	.	.	.
18542	4010	1	Serve	serve	VB
18542	4010	2	with	with	IN
18542	4010	3	melted	melted	JJ
18542	4010	4	butter	butter	NN
18542	4010	5	or	or	CC
18542	4010	6	Maître	Maître	NNP
18542	4010	7	d'Hôtel	d'Hôtel	NNP
18542	4010	8	Sauce	Sauce	NNP
18542	4010	9	.	.	.
18542	4011	1	BROILED	broiled	NN
18542	4011	2	STURGEON	STURGEON	NNP
18542	4011	3	STEAKS	STEAKS	NNP
18542	4011	4	--	--	:
18542	4011	5	II	II	NNP
18542	4011	6	Skin	skin	NN
18542	4011	7	and	and	CC
18542	4011	8	soak	soak	VB
18542	4011	9	for	for	IN
18542	4011	10	an	an	DT
18542	4011	11	hour	hour	NN
18542	4011	12	in	in	IN
18542	4011	13	cold	cold	JJ
18542	4011	14	salted	salted	JJ
18542	4011	15	[	[	-LRB-
18542	4011	16	Page	page	NN
18542	4011	17	402	402	CD
18542	4011	18	]	]	-RRB-
18542	4011	19	water	water	NN
18542	4011	20	.	.	.
18542	4012	1	Drain	drain	NN
18542	4012	2	,	,	,
18542	4012	3	wipe	wipe	NN
18542	4012	4	dry	dry	JJ
18542	4012	5	,	,	,
18542	4012	6	and	and	CC
18542	4012	7	soak	soak	VB
18542	4012	8	for	for	IN
18542	4012	9	an	an	DT
18542	4012	10	hour	hour	NN
18542	4012	11	in	in	IN
18542	4012	12	a	a	DT
18542	4012	13	marinade	marinade	NN
18542	4012	14	of	of	IN
18542	4012	15	oil	oil	NN
18542	4012	16	and	and	CC
18542	4012	17	vinegar	vinegar	NN
18542	4012	18	.	.	.
18542	4013	1	Drain	drain	NN
18542	4013	2	and	and	CC
18542	4013	3	broil	broil	NN
18542	4013	4	.	.	.
18542	4014	1	Serve	serve	VB
18542	4014	2	with	with	IN
18542	4014	3	melted	melted	JJ
18542	4014	4	butter	butter	NN
18542	4014	5	and	and	CC
18542	4014	6	lemon	lemon	NN
18542	4014	7	-	-	HYPH
18542	4014	8	juice	juice	NN
18542	4014	9	.	.	.
18542	4015	1	BROILED	broiled	NN
18542	4015	2	STURGEON	STURGEON	NNP
18542	4015	3	STEAKS	STEAKS	NNP
18542	4015	4	--	--	:
18542	4015	5	III	III	NNP
18542	4015	6	Skin	skin	NN
18542	4015	7	the	the	DT
18542	4015	8	steaks	steak	NNS
18542	4015	9	and	and	CC
18542	4015	10	soak	soak	VB
18542	4015	11	in	in	IN
18542	4015	12	cold	cold	JJ
18542	4015	13	,	,	,
18542	4015	14	salted	salted	JJ
18542	4015	15	water	water	NN
18542	4015	16	for	for	IN
18542	4015	17	an	an	DT
18542	4015	18	hour	hour	NN
18542	4015	19	,	,	,
18542	4015	20	drain	drain	NN
18542	4015	21	,	,	,
18542	4015	22	season	season	NN
18542	4015	23	,	,	,
18542	4015	24	and	and	CC
18542	4015	25	broil	broil	NNP
18542	4015	26	,	,	,
18542	4015	27	basting	baste	VBG
18542	4015	28	with	with	IN
18542	4015	29	melted	melted	JJ
18542	4015	30	butter	butter	NN
18542	4015	31	as	as	IN
18542	4015	32	required	require	VBN
18542	4015	33	.	.	.
18542	4016	1	Season	season	NN
18542	4016	2	with	with	IN
18542	4016	3	melted	melted	JJ
18542	4016	4	butter	butter	NN
18542	4016	5	and	and	CC
18542	4016	6	garnish	garnish	VB
18542	4016	7	with	with	IN
18542	4016	8	lemon	lemon	NN
18542	4016	9	quarters	quarter	NNS
18542	4016	10	and	and	CC
18542	4016	11	parsley	parsley	NN
18542	4016	12	.	.	.
18542	4017	1	Or	or	CC
18542	4017	2	,	,	,
18542	4017	3	brown	brown	VB
18542	4017	4	a	a	DT
18542	4017	5	tablespoonful	tablespoonful	NN
18542	4017	6	of	of	IN
18542	4017	7	flour	flour	NN
18542	4017	8	in	in	IN
18542	4017	9	butter	butter	NN
18542	4017	10	,	,	,
18542	4017	11	add	add	VB
18542	4017	12	half	half	PDT
18542	4017	13	a	a	DT
18542	4017	14	cupful	cupful	NN
18542	4017	15	of	of	IN
18542	4017	16	cold	cold	JJ
18542	4017	17	water	water	NN
18542	4017	18	and	and	CC
18542	4017	19	cook	cook	NN
18542	4017	20	until	until	IN
18542	4017	21	thick	thick	JJ
18542	4017	22	,	,	,
18542	4017	23	stirring	stir	VBG
18542	4017	24	constantly	constantly	RB
18542	4017	25	.	.	.
18542	4018	1	Season	season	NN
18542	4018	2	with	with	IN
18542	4018	3	salt	salt	NN
18542	4018	4	,	,	,
18542	4018	5	lemon	lemon	NN
18542	4018	6	-	-	HYPH
18542	4018	7	juice	juice	NN
18542	4018	8	,	,	,
18542	4018	9	and	and	CC
18542	4018	10	Worcestershire	Worcestershire	NNP
18542	4018	11	Sauce	Sauce	NNP
18542	4018	12	,	,	,
18542	4018	13	or	or	CC
18542	4018	14	anchovy	anchovy	JJ
18542	4018	15	essence	essence	NN
18542	4018	16	.	.	.
18542	4019	1	Bring	bring	VB
18542	4019	2	to	to	IN
18542	4019	3	the	the	DT
18542	4019	4	boil	boil	NN
18542	4019	5	,	,	,
18542	4019	6	pour	pour	VBP
18542	4019	7	over	over	IN
18542	4019	8	the	the	DT
18542	4019	9	fish	fish	NN
18542	4019	10	,	,	,
18542	4019	11	and	and	CC
18542	4019	12	serve	serve	VB
18542	4019	13	.	.	.
18542	4020	1	FRIED	FRIED	NNP
18542	4020	2	STURGEON	STURGEON	NNP
18542	4020	3	--	--	:
18542	4020	4	I	-PRON-	PRP
18542	4020	5	Parboil	Parboil	NNP
18542	4020	6	slices	slice	VBZ
18542	4020	7	of	of	IN
18542	4020	8	sturgeon	sturgeon	NN
18542	4020	9	in	in	IN
18542	4020	10	milk	milk	NN
18542	4020	11	for	for	IN
18542	4020	12	fifteen	fifteen	CD
18542	4020	13	minutes	minute	NNS
18542	4020	14	,	,	,
18542	4020	15	drain	drain	VBP
18542	4020	16	,	,	,
18542	4020	17	dip	dip	NN
18542	4020	18	in	in	IN
18542	4020	19	beaten	beat	VBN
18542	4020	20	egg	egg	NN
18542	4020	21	,	,	,
18542	4020	22	then	then	RB
18542	4020	23	in	in	IN
18542	4020	24	seasoned	season	VBN
18542	4020	25	flour	flour	NN
18542	4020	26	,	,	,
18542	4020	27	and	and	CC
18542	4020	28	fry	fry	NNP
18542	4020	29	brown	brown	NNP
18542	4020	30	in	in	IN
18542	4020	31	butter	butter	NN
18542	4020	32	.	.	.
18542	4021	1	FRIED	FRIED	NNP
18542	4021	2	STURGEON	STURGEON	NNP
18542	4021	3	--	--	:
18542	4021	4	II	II	NNP
18542	4021	5	Cut	Cut	NNP
18542	4021	6	the	the	DT
18542	4021	7	fish	fish	NN
18542	4021	8	into	into	IN
18542	4021	9	cutlets	cutlet	NNS
18542	4021	10	,	,	,
18542	4021	11	dredge	dredge	NN
18542	4021	12	with	with	IN
18542	4021	13	flour	flour	NN
18542	4021	14	,	,	,
18542	4021	15	dip	dip	VB
18542	4021	16	into	into	IN
18542	4021	17	egg	egg	NN
18542	4021	18	and	and	CC
18542	4021	19	crumbs	crumb	NNS
18542	4021	20	,	,	,
18542	4021	21	and	and	CC
18542	4021	22	sauté	sauté	VB
18542	4021	23	in	in	IN
18542	4021	24	a	a	DT
18542	4021	25	frying	frying	JJ
18542	4021	26	-	-	HYPH
18542	4021	27	pan	pan	NN
18542	4021	28	.	.	.
18542	4022	1	Drain	drain	VB
18542	4022	2	off	off	IN
18542	4022	3	the	the	DT
18542	4022	4	fat	fat	NN
18542	4022	5	,	,	,
18542	4022	6	add	add	VB
18542	4022	7	a	a	DT
18542	4022	8	little	little	JJ
18542	4022	9	flour	flour	NN
18542	4022	10	and	and	CC
18542	4022	11	cook	cook	NN
18542	4022	12	to	to	IN
18542	4022	13	a	a	DT
18542	4022	14	smooth	smooth	JJ
18542	4022	15	paste	paste	NN
18542	4022	16	.	.	.
18542	4023	1	Add	add	VB
18542	4023	2	boiling	boil	VBG
18542	4023	3	water	water	NN
18542	4023	4	to	to	TO
18542	4023	5	make	make	VB
18542	4023	6	a	a	DT
18542	4023	7	sauce	sauce	NN
18542	4023	8	,	,	,
18542	4023	9	and	and	CC
18542	4023	10	cook	cook	VB
18542	4023	11	until	until	IN
18542	4023	12	thick	thick	JJ
18542	4023	13	,	,	,
18542	4023	14	stirring	stir	VBG
18542	4023	15	constantly	constantly	RB
18542	4023	16	.	.	.
18542	4024	1	Season	season	NN
18542	4024	2	with	with	IN
18542	4024	3	grated	grate	VBN
18542	4024	4	onion	onion	NN
18542	4024	5	,	,	,
18542	4024	6	[	[	-LRB-
18542	4024	7	Page	page	NN
18542	4024	8	403	403	CD
18542	4024	9	]	]	-RRB-
18542	4024	10	pepper	pepper	NN
18542	4024	11	and	and	CC
18542	4024	12	salt	salt	NN
18542	4024	13	and	and	CC
18542	4024	14	sweet	sweet	JJ
18542	4024	15	herbs	herb	NNS
18542	4024	16	.	.	.
18542	4025	1	Reheat	reheat	VB
18542	4025	2	the	the	DT
18542	4025	3	fish	fish	NN
18542	4025	4	in	in	IN
18542	4025	5	the	the	DT
18542	4025	6	sauce	sauce	NN
18542	4025	7	,	,	,
18542	4025	8	squeeze	squeeze	VB
18542	4025	9	in	in	IN
18542	4025	10	the	the	DT
18542	4025	11	juice	juice	NN
18542	4025	12	of	of	IN
18542	4025	13	half	half	PDT
18542	4025	14	a	a	DT
18542	4025	15	lemon	lemon	NN
18542	4025	16	,	,	,
18542	4025	17	and	and	CC
18542	4025	18	serve	serve	VB
18542	4025	19	.	.	.
18542	4026	1	FRIED	FRIED	NNP
18542	4026	2	STURGEON	STURGEON	NNP
18542	4026	3	--	--	:
18542	4026	4	III	III	NNP
18542	4026	5	Cut	Cut	NNP
18542	4026	6	sturgeon	sturgeon	NN
18542	4026	7	steaks	steak	NNS
18542	4026	8	into	into	IN
18542	4026	9	small	small	JJ
18542	4026	10	cutlets	cutlet	NNS
18542	4026	11	.	.	.
18542	4027	1	Dip	dip	VB
18542	4027	2	into	into	IN
18542	4027	3	egg	egg	NN
18542	4027	4	and	and	CC
18542	4027	5	crumbs	crumb	NNS
18542	4027	6	,	,	,
18542	4027	7	fry	fry	NN
18542	4027	8	in	in	IN
18542	4027	9	fat	fat	NN
18542	4027	10	to	to	TO
18542	4027	11	cover	cover	VB
18542	4027	12	,	,	,
18542	4027	13	and	and	CC
18542	4027	14	serve	serve	VB
18542	4027	15	with	with	IN
18542	4027	16	any	any	DT
18542	4027	17	preferred	preferred	JJ
18542	4027	18	sauce	sauce	NN
18542	4027	19	.	.	.
18542	4028	1	BAKED	baked	JJ
18542	4028	2	STURGEON	STURGEON	NNP
18542	4028	3	--	--	:
18542	4028	4	I	-PRON-	PRP
18542	4028	5	Skin	skin	VBP
18542	4028	6	a	a	DT
18542	4028	7	large	large	JJ
18542	4028	8	cut	cut	NN
18542	4028	9	of	of	IN
18542	4028	10	sturgeon	sturgeon	NNP
18542	4028	11	,	,	,
18542	4028	12	parboil	parboil	NN
18542	4028	13	for	for	IN
18542	4028	14	fifteen	fifteen	CD
18542	4028	15	minutes	minute	NNS
18542	4028	16	,	,	,
18542	4028	17	drain	drain	VBP
18542	4028	18	,	,	,
18542	4028	19	cover	cover	VB
18542	4028	20	with	with	IN
18542	4028	21	a	a	DT
18542	4028	22	marinade	marinade	NN
18542	4028	23	of	of	IN
18542	4028	24	oil	oil	NN
18542	4028	25	and	and	CC
18542	4028	26	vinegar	vinegar	NN
18542	4028	27	,	,	,
18542	4028	28	and	and	CC
18542	4028	29	let	let	VB
18542	4028	30	stand	stand	VB
18542	4028	31	for	for	IN
18542	4028	32	an	an	DT
18542	4028	33	hour	hour	NN
18542	4028	34	.	.	.
18542	4029	1	Gash	gash	VB
18542	4029	2	the	the	DT
18542	4029	3	surface	surface	NN
18542	4029	4	deeply	deeply	RB
18542	4029	5	and	and	CC
18542	4029	6	fill	fill	VB
18542	4029	7	the	the	DT
18542	4029	8	incision	incision	NN
18542	4029	9	with	with	IN
18542	4029	10	a	a	DT
18542	4029	11	force	force	NN
18542	4029	12	meat	meat	NN
18542	4029	13	of	of	IN
18542	4029	14	bread	bread	NN
18542	4029	15	-	-	HYPH
18542	4029	16	crumbs	crumb	NNS
18542	4029	17	and	and	CC
18542	4029	18	minced	mince	VBN
18542	4029	19	salt	salt	NN
18542	4029	20	pork	pork	NN
18542	4029	21	,	,	,
18542	4029	22	seasoning	seasoning	NN
18542	4029	23	with	with	IN
18542	4029	24	lemon	lemon	NN
18542	4029	25	-	-	HYPH
18542	4029	26	juice	juice	NN
18542	4029	27	,	,	,
18542	4029	28	pepper	pepper	NN
18542	4029	29	,	,	,
18542	4029	30	and	and	CC
18542	4029	31	minced	mince	VBD
18542	4029	32	parsley	parsley	NN
18542	4029	33	,	,	,
18542	4029	34	and	and	CC
18542	4029	35	adding	add	VBG
18542	4029	36	enough	enough	JJ
18542	4029	37	melted	melted	JJ
18542	4029	38	butter	butter	NN
18542	4029	39	to	to	TO
18542	4029	40	make	make	VB
18542	4029	41	smooth	smooth	JJ
18542	4029	42	.	.	.
18542	4030	1	Cover	cover	NN
18542	4030	2	,	,	,
18542	4030	3	add	add	VB
18542	4030	4	enough	enough	JJ
18542	4030	5	boiling	boiling	NN
18542	4030	6	water	water	NN
18542	4030	7	to	to	TO
18542	4030	8	keep	keep	VB
18542	4030	9	from	from	IN
18542	4030	10	burning	burning	NN
18542	4030	11	,	,	,
18542	4030	12	and	and	CC
18542	4030	13	bake	bake	VB
18542	4030	14	,	,	,
18542	4030	15	basting	baste	VBG
18542	4030	16	frequently	frequently	RB
18542	4030	17	.	.	.
18542	4031	1	BAKED	BAKED	NNP
18542	4031	2	STURGEON	STURGEON	NNP
18542	4031	3	--	--	:
18542	4031	4	II	II	NNP
18542	4031	5	Skin	skin	NN
18542	4031	6	a	a	DT
18542	4031	7	large	large	JJ
18542	4031	8	cut	cut	NN
18542	4031	9	of	of	IN
18542	4031	10	sturgeon	sturgeon	NNP
18542	4031	11	,	,	,
18542	4031	12	parboil	parboil	NN
18542	4031	13	for	for	IN
18542	4031	14	fifteen	fifteen	CD
18542	4031	15	minutes	minute	NNS
18542	4031	16	,	,	,
18542	4031	17	drain	drain	VBP
18542	4031	18	,	,	,
18542	4031	19	and	and	CC
18542	4031	20	cool	cool	JJ
18542	4031	21	.	.	.
18542	4032	1	Rub	rub	VB
18542	4032	2	with	with	IN
18542	4032	3	a	a	DT
18542	4032	4	marinade	marinade	NN
18542	4032	5	of	of	IN
18542	4032	6	oil	oil	NN
18542	4032	7	and	and	CC
18542	4032	8	vinegar	vinegar	NN
18542	4032	9	,	,	,
18542	4032	10	cover	cover	VBP
18542	4032	11	,	,	,
18542	4032	12	and	and	CC
18542	4032	13	bake	bake	VB
18542	4032	14	with	with	IN
18542	4032	15	enough	enough	JJ
18542	4032	16	water	water	NN
18542	4032	17	to	to	TO
18542	4032	18	keep	keep	VB
18542	4032	19	from	from	IN
18542	4032	20	burning	burn	VBG
18542	4032	21	.	.	.
18542	4033	1	Serve	serve	VB
18542	4033	2	with	with	IN
18542	4033	3	Caper	Caper	NNP
18542	4033	4	Sauce	Sauce	NNP
18542	4033	5	.	.	.
18542	4034	1	[	[	-LRB-
18542	4034	2	Page	page	NN
18542	4034	3	404	404	CD
18542	4034	4	]	]	-RRB-
18542	4034	5	BAKED	BAKED	NNP
18542	4034	6	STURGEON	STURGEON	VBN
18542	4034	7	--	--	:
18542	4034	8	III	iii	CD
18542	4034	9	Skin	skin	NN
18542	4034	10	a	a	DT
18542	4034	11	six	six	CD
18542	4034	12	-	-	HYPH
18542	4034	13	pound	pound	NN
18542	4034	14	cut	cut	NN
18542	4034	15	of	of	IN
18542	4034	16	sturgeon	sturgeon	NNP
18542	4034	17	and	and	CC
18542	4034	18	parboil	parboil	NNP
18542	4034	19	for	for	IN
18542	4034	20	twenty	twenty	CD
18542	4034	21	minutes	minute	NNS
18542	4034	22	.	.	.
18542	4035	1	Drain	drain	VB
18542	4035	2	and	and	CC
18542	4035	3	put	put	VBD
18542	4035	4	into	into	IN
18542	4035	5	a	a	DT
18542	4035	6	baking	baking	NN
18542	4035	7	-	-	HYPH
18542	4035	8	pan	pan	NN
18542	4035	9	on	on	IN
18542	4035	10	a	a	DT
18542	4035	11	layer	layer	NN
18542	4035	12	of	of	IN
18542	4035	13	thinly	thinly	RB
18542	4035	14	sliced	sliced	JJ
18542	4035	15	bacon	bacon	NN
18542	4035	16	.	.	.
18542	4036	1	Add	add	VB
18542	4036	2	enough	enough	JJ
18542	4036	3	boiling	boiling	NN
18542	4036	4	water	water	NN
18542	4036	5	to	to	TO
18542	4036	6	keep	keep	VB
18542	4036	7	from	from	IN
18542	4036	8	burning	burning	NN
18542	4036	9	,	,	,
18542	4036	10	and	and	CC
18542	4036	11	bake	bake	VB
18542	4036	12	until	until	IN
18542	4036	13	done	do	VBN
18542	4036	14	,	,	,
18542	4036	15	basting	baste	VBG
18542	4036	16	often	often	RB
18542	4036	17	.	.	.
18542	4037	1	BAKED	BAKED	NNP
18542	4037	2	STURGEON	STURGEON	NNP
18542	4037	3	--	--	:
18542	4037	4	IV	IV	NNP
18542	4037	5	Skin	Skin	NNP
18542	4037	6	a	a	DT
18542	4037	7	six	six	CD
18542	4037	8	-	-	HYPH
18542	4037	9	pound	pound	NN
18542	4037	10	cut	cut	NN
18542	4037	11	of	of	IN
18542	4037	12	sturgeon	sturgeon	NN
18542	4037	13	,	,	,
18542	4037	14	soak	soak	VB
18542	4037	15	in	in	IN
18542	4037	16	salted	salted	JJ
18542	4037	17	water	water	NN
18542	4037	18	for	for	IN
18542	4037	19	an	an	DT
18542	4037	20	hour	hour	NN
18542	4037	21	,	,	,
18542	4037	22	drain	drain	VBP
18542	4037	23	,	,	,
18542	4037	24	and	and	CC
18542	4037	25	parboil	parboil	NN
18542	4037	26	in	in	IN
18542	4037	27	fresh	fresh	JJ
18542	4037	28	water	water	NN
18542	4037	29	.	.	.
18542	4038	1	Make	make	VB
18542	4038	2	a	a	DT
18542	4038	3	stuffing	stuffing	NN
18542	4038	4	of	of	IN
18542	4038	5	bread	bread	NN
18542	4038	6	-	-	HYPH
18542	4038	7	crumbs	crumb	NNS
18542	4038	8	,	,	,
18542	4038	9	chopped	chop	VBD
18542	4038	10	salt	salt	NN
18542	4038	11	pork	pork	NN
18542	4038	12	,	,	,
18542	4038	13	sweet	sweet	JJ
18542	4038	14	herbs	herb	NNS
18542	4038	15	,	,	,
18542	4038	16	and	and	CC
18542	4038	17	enough	enough	JJ
18542	4038	18	melted	melted	JJ
18542	4038	19	butter	butter	NN
18542	4038	20	to	to	TO
18542	4038	21	make	make	VB
18542	4038	22	a	a	DT
18542	4038	23	smooth	smooth	JJ
18542	4038	24	paste	paste	NN
18542	4038	25	.	.	.
18542	4039	1	Score	score	VB
18542	4039	2	the	the	DT
18542	4039	3	upper	upper	JJ
18542	4039	4	-	-	HYPH
18542	4039	5	side	side	NN
18542	4039	6	of	of	IN
18542	4039	7	the	the	DT
18542	4039	8	fish	fish	NN
18542	4039	9	deeply	deeply	RB
18542	4039	10	and	and	CC
18542	4039	11	fill	fill	VB
18542	4039	12	the	the	DT
18542	4039	13	gashes	gash	NNS
18542	4039	14	with	with	IN
18542	4039	15	the	the	DT
18542	4039	16	stuffing	stuffing	NN
18542	4039	17	.	.	.
18542	4040	1	Put	put	VB
18542	4040	2	in	in	RP
18542	4040	3	a	a	DT
18542	4040	4	buttered	butter	VBN
18542	4040	5	baking	baking	NN
18542	4040	6	-	-	HYPH
18542	4040	7	pan	pan	NN
18542	4040	8	with	with	IN
18542	4040	9	enough	enough	JJ
18542	4040	10	water	water	NN
18542	4040	11	to	to	TO
18542	4040	12	keep	keep	VB
18542	4040	13	from	from	IN
18542	4040	14	burning	burning	NN
18542	4040	15	,	,	,
18542	4040	16	and	and	CC
18542	4040	17	bake	bake	VB
18542	4040	18	for	for	IN
18542	4040	19	an	an	DT
18542	4040	20	hour	hour	NN
18542	4040	21	,	,	,
18542	4040	22	basting	baste	VBG
18542	4040	23	as	as	IN
18542	4040	24	required	require	VBN
18542	4040	25	.	.	.
18542	4041	1	Serve	serve	VB
18542	4041	2	with	with	IN
18542	4041	3	Drawn	Drawn	NNP
18542	4041	4	-	-	HYPH
18542	4041	5	Butter	Butter	NNP
18542	4041	6	Sauce	Sauce	NNP
18542	4041	7	,	,	,
18542	4041	8	seasoned	season	VBN
18542	4041	9	with	with	IN
18542	4041	10	capers	caper	NNS
18542	4041	11	and	and	CC
18542	4041	12	catsup	catsup	NN
18542	4041	13	.	.	.
18542	4042	1	BAKED	baked	JJ
18542	4042	2	STURGEON	sturgeon	NN
18542	4042	3	--	--	:
18542	4042	4	V	V	NNP
18542	4042	5	Cover	Cover	NNP
18542	4042	6	a	a	DT
18542	4042	7	buttered	butter	VBN
18542	4042	8	baking	baking	NN
18542	4042	9	-	-	HYPH
18542	4042	10	pan	pan	NN
18542	4042	11	with	with	IN
18542	4042	12	thin	thin	JJ
18542	4042	13	slices	slice	NNS
18542	4042	14	of	of	IN
18542	4042	15	salt	salt	NN
18542	4042	16	pork	pork	NN
18542	4042	17	.	.	.
18542	4043	1	Sprinkle	sprinkle	VB
18542	4043	2	with	with	IN
18542	4043	3	chopped	chopped	JJ
18542	4043	4	carrot	carrot	NN
18542	4043	5	,	,	,
18542	4043	6	turnip	turnip	NNP
18542	4043	7	,	,	,
18542	4043	8	and	and	CC
18542	4043	9	onion	onion	NN
18542	4043	10	,	,	,
18542	4043	11	and	and	CC
18542	4043	12	lay	lie	VBD
18542	4043	13	a	a	DT
18542	4043	14	thick	thick	JJ
18542	4043	15	cut	cut	NN
18542	4043	16	of	of	IN
18542	4043	17	sturgeon	sturgeon	NN
18542	4043	18	upon	upon	IN
18542	4043	19	it	-PRON-	PRP
18542	4043	20	.	.	.
18542	4044	1	Season	season	VB
18542	4044	2	the	the	DT
18542	4044	3	fish	fish	NN
18542	4044	4	with	with	IN
18542	4044	5	salt	salt	NN
18542	4044	6	,	,	,
18542	4044	7	pepper	pepper	NN
18542	4044	8	,	,	,
18542	4044	9	and	and	CC
18542	4044	10	lemon	lemon	NN
18542	4044	11	-	-	HYPH
18542	4044	12	juice	juice	NN
18542	4044	13	,	,	,
18542	4044	14	and	and	CC
18542	4044	15	cover	cover	VB
18542	4044	16	with	with	IN
18542	4044	17	thin	thin	JJ
18542	4044	18	slices	slice	NNS
18542	4044	19	of	of	IN
18542	4044	20	pork	pork	NN
18542	4044	21	.	.	.
18542	4045	1	Cook	cook	VB
18542	4045	2	for	for	IN
18542	4045	3	ten	ten	CD
18542	4045	4	minutes	minute	NNS
18542	4045	5	,	,	,
18542	4045	6	[	[	-LRB-
18542	4045	7	Page	page	NN
18542	4045	8	405	405	CD
18542	4045	9	]	]	-RRB-
18542	4045	10	then	then	RB
18542	4045	11	add	add	VB
18542	4045	12	one	one	CD
18542	4045	13	cupful	cupful	NN
18542	4045	14	of	of	IN
18542	4045	15	boiling	boiling	NN
18542	4045	16	water	water	NN
18542	4045	17	,	,	,
18542	4045	18	and	and	CC
18542	4045	19	cook	cook	VB
18542	4045	20	slowly	slowly	RB
18542	4045	21	,	,	,
18542	4045	22	basting	baste	VBG
18542	4045	23	as	as	IN
18542	4045	24	required	require	VBN
18542	4045	25	.	.	.
18542	4046	1	Dredge	dredge	NN
18542	4046	2	with	with	IN
18542	4046	3	seasoned	season	VBN
18542	4046	4	flour	flour	NN
18542	4046	5	after	after	IN
18542	4046	6	each	each	DT
18542	4046	7	basting	basting	NN
18542	4046	8	,	,	,
18542	4046	9	and	and	CC
18542	4046	10	add	add	VB
18542	4046	11	more	more	JJR
18542	4046	12	boiling	boiling	NN
18542	4046	13	water	water	NN
18542	4046	14	if	if	IN
18542	4046	15	necessary	necessary	JJ
18542	4046	16	.	.	.
18542	4047	1	After	after	IN
18542	4047	2	the	the	DT
18542	4047	3	fish	fish	NN
18542	4047	4	has	have	VBZ
18542	4047	5	cooked	cook	VBN
18542	4047	6	for	for	IN
18542	4047	7	an	an	DT
18542	4047	8	hour	hour	NN
18542	4047	9	,	,	,
18542	4047	10	remove	remove	VB
18542	4047	11	the	the	DT
18542	4047	12	pork	pork	NN
18542	4047	13	,	,	,
18542	4047	14	and	and	CC
18542	4047	15	drop	drop	VB
18542	4047	16	it	-PRON-	PRP
18542	4047	17	into	into	IN
18542	4047	18	the	the	DT
18542	4047	19	pan	pan	NN
18542	4047	20	.	.	.
18542	4048	1	Pour	pour	VB
18542	4048	2	a	a	DT
18542	4048	3	wineglassful	wineglassful	NN
18542	4048	4	of	of	IN
18542	4048	5	Sherry	Sherry	NNP
18542	4048	6	over	over	IN
18542	4048	7	the	the	DT
18542	4048	8	fish	fish	NN
18542	4048	9	,	,	,
18542	4048	10	spread	spread	VBN
18542	4048	11	with	with	IN
18542	4048	12	butter	butter	NN
18542	4048	13	,	,	,
18542	4048	14	and	and	CC
18542	4048	15	dredge	dredge	NN
18542	4048	16	thickly	thickly	RB
18542	4048	17	with	with	IN
18542	4048	18	flour	flour	NN
18542	4048	19	.	.	.
18542	4049	1	Bake	bake	VB
18542	4049	2	until	until	IN
18542	4049	3	the	the	DT
18542	4049	4	fish	fish	NN
18542	4049	5	is	be	VBZ
18542	4049	6	a	a	DT
18542	4049	7	rich	rich	JJ
18542	4049	8	brown	brown	JJ
18542	4049	9	color	color	NN
18542	4049	10	.	.	.
18542	4050	1	Take	take	VB
18542	4050	2	out	out	RP
18542	4050	3	the	the	DT
18542	4050	4	pork	pork	NN
18542	4050	5	and	and	CC
18542	4050	6	add	add	VB
18542	4050	7	enough	enough	JJ
18542	4050	8	boiling	boiling	NN
18542	4050	9	water	water	NN
18542	4050	10	to	to	IN
18542	4050	11	the	the	DT
18542	4050	12	liquid	liquid	NN
18542	4050	13	in	in	IN
18542	4050	14	the	the	DT
18542	4050	15	pan	pan	NN
18542	4050	16	to	to	TO
18542	4050	17	make	make	VB
18542	4050	18	the	the	DT
18542	4050	19	required	require	VBN
18542	4050	20	quantity	quantity	NN
18542	4050	21	of	of	IN
18542	4050	22	sauce	sauce	NN
18542	4050	23	.	.	.
18542	4051	1	Thicken	Thicken	VBN
18542	4051	2	with	with	IN
18542	4051	3	butter	butter	NN
18542	4051	4	and	and	CC
18542	4051	5	flour	flour	NN
18542	4051	6	cooked	cook	VBN
18542	4051	7	together	together	RB
18542	4051	8	,	,	,
18542	4051	9	strain	strain	VBP
18542	4051	10	,	,	,
18542	4051	11	and	and	CC
18542	4051	12	serve	serve	VB
18542	4051	13	with	with	IN
18542	4051	14	the	the	DT
18542	4051	15	fish	fish	NN
18542	4051	16	.	.	.
18542	4052	1	STURGEON	STURGEON	NNP
18542	4052	2	À	À	NNP
18542	4052	3	LA	LA	NNP
18542	4052	4	CARDINAL	CARDINAL	NNP
18542	4052	5	Clean	clean	JJ
18542	4052	6	two	two	CD
18542	4052	7	pounds	pound	NNS
18542	4052	8	of	of	IN
18542	4052	9	sturgeon	sturgeon	NN
18542	4052	10	,	,	,
18542	4052	11	bind	bind	VB
18542	4052	12	into	into	IN
18542	4052	13	shape	shape	NN
18542	4052	14	with	with	IN
18542	4052	15	tape	tape	NN
18542	4052	16	,	,	,
18542	4052	17	and	and	CC
18542	4052	18	put	put	VBD
18542	4052	19	it	-PRON-	PRP
18542	4052	20	into	into	IN
18542	4052	21	a	a	DT
18542	4052	22	buttered	butter	VBN
18542	4052	23	saucepan	saucepan	NN
18542	4052	24	with	with	IN
18542	4052	25	acidulated	acidulated	JJ
18542	4052	26	water	water	NN
18542	4052	27	to	to	TO
18542	4052	28	cover	cover	VB
18542	4052	29	.	.	.
18542	4053	1	Add	add	VB
18542	4053	2	an	an	DT
18542	4053	3	onion	onion	NN
18542	4053	4	,	,	,
18542	4053	5	four	four	CD
18542	4053	6	cloves	clove	NNS
18542	4053	7	,	,	,
18542	4053	8	a	a	DT
18542	4053	9	blade	blade	NN
18542	4053	10	of	of	IN
18542	4053	11	mace	mace	NN
18542	4053	12	,	,	,
18542	4053	13	a	a	DT
18542	4053	14	sliced	sliced	JJ
18542	4053	15	carrot	carrot	NN
18542	4053	16	,	,	,
18542	4053	17	and	and	CC
18542	4053	18	a	a	DT
18542	4053	19	bunch	bunch	NN
18542	4053	20	of	of	IN
18542	4053	21	sweet	sweet	JJ
18542	4053	22	herbs	herb	NNS
18542	4053	23	.	.	.
18542	4054	1	Simmer	simmer	NN
18542	4054	2	gently	gently	RB
18542	4054	3	until	until	IN
18542	4054	4	the	the	DT
18542	4054	5	fish	fish	NN
18542	4054	6	is	be	VBZ
18542	4054	7	done	do	VBN
18542	4054	8	and	and	CC
18542	4054	9	serve	serve	VB
18542	4054	10	with	with	IN
18542	4054	11	Lobster	Lobster	NNP
18542	4054	12	Sauce	Sauce	NNP
18542	4054	13	.	.	.
18542	4055	1	STURGEON	STURGEON	NNP
18542	4055	2	À	À	NNP
18542	4055	3	LA	LA	NNP
18542	4055	4	FRANÇAISE	FRANÇAISE	NNP
18542	4055	5	Skin	Skin	NNP
18542	4055	6	and	and	CC
18542	4055	7	clean	clean	VB
18542	4055	8	a	a	DT
18542	4055	9	five	five	CD
18542	4055	10	-	-	HYPH
18542	4055	11	pound	pound	NN
18542	4055	12	cut	cut	NN
18542	4055	13	of	of	IN
18542	4055	14	sturgeon	sturgeon	NN
18542	4055	15	,	,	,
18542	4055	16	and	and	CC
18542	4055	17	tie	tie	VB
18542	4055	18	into	into	IN
18542	4055	19	shape	shape	NN
18542	4055	20	with	with	IN
18542	4055	21	strings	string	NNS
18542	4055	22	.	.	.
18542	4056	1	Put	put	VB
18542	4056	2	into	into	IN
18542	4056	3	a	a	DT
18542	4056	4	buttered	butter	VBN
18542	4056	5	saucepan	saucepan	NN
18542	4056	6	with	with	IN
18542	4056	7	sliced	sliced	JJ
18542	4056	8	carrots	carrot	NNS
18542	4056	9	and	and	CC
18542	4056	10	onions	onion	NNS
18542	4056	11	,	,	,
18542	4056	12	a	a	DT
18542	4056	13	bunch	bunch	NN
18542	4056	14	of	of	IN
18542	4056	15	parsley	parsley	NN
18542	4056	16	,	,	,
18542	4056	17	three	three	CD
18542	4056	18	blades	blade	NNS
18542	4056	19	of	of	IN
18542	4056	20	mace	mace	NN
18542	4056	21	,	,	,
18542	4056	22	three	three	CD
18542	4056	23	cloves	clove	NNS
18542	4056	24	[	[	-LRB-
18542	4056	25	Page	page	NN
18542	4056	26	406	406	CD
18542	4056	27	]	]	-RRB-
18542	4056	28	of	of	IN
18542	4056	29	garlic	garlic	NN
18542	4056	30	,	,	,
18542	4056	31	and	and	CC
18542	4056	32	salt	salt	NN
18542	4056	33	and	and	CC
18542	4056	34	pepper	pepper	NN
18542	4056	35	to	to	IN
18542	4056	36	season	season	NN
18542	4056	37	.	.	.
18542	4057	1	Add	add	VB
18542	4057	2	red	red	JJ
18542	4057	3	wine	wine	NN
18542	4057	4	and	and	CC
18542	4057	5	white	white	JJ
18542	4057	6	stock	stock	NN
18542	4057	7	in	in	IN
18542	4057	8	equal	equal	JJ
18542	4057	9	parts	part	NNS
18542	4057	10	to	to	TO
18542	4057	11	cover	cover	VB
18542	4057	12	.	.	.
18542	4058	1	Simmer	simmer	NN
18542	4058	2	until	until	IN
18542	4058	3	done	do	VBN
18542	4058	4	,	,	,
18542	4058	5	drain	drain	VB
18542	4058	6	,	,	,
18542	4058	7	and	and	CC
18542	4058	8	keep	keep	VB
18542	4058	9	warm	warm	JJ
18542	4058	10	.	.	.
18542	4059	1	Take	take	VB
18542	4059	2	enough	enough	JJ
18542	4059	3	of	of	IN
18542	4059	4	the	the	DT
18542	4059	5	strained	strained	JJ
18542	4059	6	liquid	liquid	NN
18542	4059	7	to	to	TO
18542	4059	8	make	make	VB
18542	4059	9	a	a	DT
18542	4059	10	sauce	sauce	NN
18542	4059	11	,	,	,
18542	4059	12	and	and	CC
18542	4059	13	thicken	thicken	VBN
18542	4059	14	with	with	IN
18542	4059	15	butter	butter	NN
18542	4059	16	and	and	CC
18542	4059	17	flour	flour	NN
18542	4059	18	cooked	cook	VBN
18542	4059	19	together	together	RB
18542	4059	20	.	.	.
18542	4060	1	Take	take	VB
18542	4060	2	from	from	IN
18542	4060	3	the	the	DT
18542	4060	4	fire	fire	NN
18542	4060	5	,	,	,
18542	4060	6	add	add	VB
18542	4060	7	a	a	DT
18542	4060	8	tablespoonful	tablespoonful	NN
18542	4060	9	of	of	IN
18542	4060	10	anchovy	anchovy	JJ
18542	4060	11	essence	essence	NN
18542	4060	12	,	,	,
18542	4060	13	a	a	DT
18542	4060	14	dash	dash	NN
18542	4060	15	of	of	IN
18542	4060	16	paprika	paprika	NNS
18542	4060	17	,	,	,
18542	4060	18	two	two	CD
18542	4060	19	tablespoonfuls	tablespoonful	NNS
18542	4060	20	of	of	IN
18542	4060	21	butter	butter	NN
18542	4060	22	,	,	,
18542	4060	23	and	and	CC
18542	4060	24	the	the	DT
18542	4060	25	juice	juice	NN
18542	4060	26	of	of	IN
18542	4060	27	a	a	DT
18542	4060	28	lemon	lemon	NN
18542	4060	29	.	.	.
18542	4061	1	Pour	pour	VB
18542	4061	2	over	over	IN
18542	4061	3	the	the	DT
18542	4061	4	fish	fish	NN
18542	4061	5	and	and	CC
18542	4061	6	serve	serve	VB
18542	4061	7	.	.	.
18542	4062	1	STURGEON	STURGEON	NNP
18542	4062	2	À	À	NNP
18542	4062	3	LA	LA	NNP
18542	4062	4	NORMANDY	NORMANDY	NNP
18542	4062	5	Remove	remove	VB
18542	4062	6	the	the	DT
18542	4062	7	skin	skin	NN
18542	4062	8	from	from	IN
18542	4062	9	a	a	DT
18542	4062	10	five	five	CD
18542	4062	11	-	-	HYPH
18542	4062	12	pound	pound	NN
18542	4062	13	cut	cut	NN
18542	4062	14	of	of	IN
18542	4062	15	sturgeon	sturgeon	NN
18542	4062	16	,	,	,
18542	4062	17	cover	cover	VB
18542	4062	18	with	with	IN
18542	4062	19	thin	thin	JJ
18542	4062	20	slices	slice	NNS
18542	4062	21	of	of	IN
18542	4062	22	salt	salt	NN
18542	4062	23	pork	pork	NN
18542	4062	24	,	,	,
18542	4062	25	and	and	CC
18542	4062	26	tie	tie	VB
18542	4062	27	into	into	IN
18542	4062	28	shape	shape	NN
18542	4062	29	with	with	IN
18542	4062	30	a	a	DT
18542	4062	31	string	string	NN
18542	4062	32	.	.	.
18542	4063	1	Put	put	VB
18542	4063	2	into	into	IN
18542	4063	3	a	a	DT
18542	4063	4	saucepan	saucepan	NN
18542	4063	5	with	with	IN
18542	4063	6	sliced	sliced	JJ
18542	4063	7	vegetables	vegetable	NNS
18542	4063	8	,	,	,
18542	4063	9	two	two	CD
18542	4063	10	tablespoonfuls	tablespoonful	NNS
18542	4063	11	of	of	IN
18542	4063	12	butter	butter	NN
18542	4063	13	,	,	,
18542	4063	14	one	one	CD
18542	4063	15	cupful	cupful	NN
18542	4063	16	of	of	IN
18542	4063	17	white	white	JJ
18542	4063	18	wine	wine	NN
18542	4063	19	,	,	,
18542	4063	20	two	two	CD
18542	4063	21	cupfuls	cupful	NNS
18542	4063	22	of	of	IN
18542	4063	23	white	white	JJ
18542	4063	24	stock	stock	NN
18542	4063	25	,	,	,
18542	4063	26	a	a	DT
18542	4063	27	little	little	JJ
18542	4063	28	oyster	oyster	JJ
18542	4063	29	or	or	CC
18542	4063	30	mussel	mussel	NN
18542	4063	31	liquor	liquor	NN
18542	4063	32	,	,	,
18542	4063	33	and	and	CC
18542	4063	34	salt	salt	NN
18542	4063	35	and	and	CC
18542	4063	36	sweet	sweet	JJ
18542	4063	37	herbs	herb	NNS
18542	4063	38	to	to	TO
18542	4063	39	season	season	VB
18542	4063	40	.	.	.
18542	4064	1	Cover	cover	VB
18542	4064	2	and	and	CC
18542	4064	3	cook	cook	VB
18542	4064	4	slowly	slowly	RB
18542	4064	5	for	for	IN
18542	4064	6	an	an	DT
18542	4064	7	hour	hour	NN
18542	4064	8	,	,	,
18542	4064	9	basting	baste	VBG
18542	4064	10	with	with	IN
18542	4064	11	the	the	DT
18542	4064	12	liquid	liquid	NN
18542	4064	13	frequently	frequently	RB
18542	4064	14	.	.	.
18542	4065	1	When	when	WRB
18542	4065	2	done	do	VBN
18542	4065	3	,	,	,
18542	4065	4	drain	drain	VB
18542	4065	5	the	the	DT
18542	4065	6	fish	fish	NN
18542	4065	7	,	,	,
18542	4065	8	and	and	CC
18542	4065	9	keep	keep	VB
18542	4065	10	warm	warm	JJ
18542	4065	11	.	.	.
18542	4066	1	Strain	strain	VB
18542	4066	2	the	the	DT
18542	4066	3	liquid	liquid	NN
18542	4066	4	,	,	,
18542	4066	5	skim	skim	VB
18542	4066	6	off	off	IN
18542	4066	7	the	the	DT
18542	4066	8	fat	fat	NN
18542	4066	9	,	,	,
18542	4066	10	thicken	thicken	VBN
18542	4066	11	with	with	IN
18542	4066	12	a	a	DT
18542	4066	13	tablespoonful	tablespoonful	JJ
18542	4066	14	each	each	DT
18542	4066	15	of	of	IN
18542	4066	16	butter	butter	NN
18542	4066	17	and	and	CC
18542	4066	18	flour	flour	NN
18542	4066	19	cooked	cook	VBN
18542	4066	20	together	together	RB
18542	4066	21	,	,	,
18542	4066	22	take	take	VBP
18542	4066	23	from	from	IN
18542	4066	24	the	the	DT
18542	4066	25	fire	fire	NN
18542	4066	26	,	,	,
18542	4066	27	add	add	VB
18542	4066	28	the	the	DT
18542	4066	29	yolks	yolk	NNS
18542	4066	30	of	of	IN
18542	4066	31	four	four	CD
18542	4066	32	eggs	egg	NNS
18542	4066	33	beaten	beat	VBN
18542	4066	34	with	with	IN
18542	4066	35	the	the	DT
18542	4066	36	juice	juice	NN
18542	4066	37	of	of	IN
18542	4066	38	a	a	DT
18542	4066	39	lemon	lemon	NN
18542	4066	40	,	,	,
18542	4066	41	and	and	CC
18542	4066	42	two	two	CD
18542	4066	43	tablespoonfuls	tablespoonful	NNS
18542	4066	44	of	of	IN
18542	4066	45	butter	butter	NN
18542	4066	46	in	in	IN
18542	4066	47	small	small	JJ
18542	4066	48	bits	bit	NNS
18542	4066	49	.	.	.
18542	4067	1	Take	take	VB
18542	4067	2	the	the	DT
18542	4067	3	pork	pork	NN
18542	4067	4	off	off	IN
18542	4067	5	the	the	DT
18542	4067	6	sturgeon	sturgeon	NN
18542	4067	7	,	,	,
18542	4067	8	pour	pour	VB
18542	4067	9	the	the	DT
18542	4067	10	sauce	sauce	NN
18542	4067	11	over	over	RB
18542	4067	12	,	,	,
18542	4067	13	and	and	CC
18542	4067	14	serve	serve	VB
18542	4067	15	.	.	.
18542	4068	1	[	[	-LRB-
18542	4068	2	Page	page	NN
18542	4068	3	407	407	CD
18542	4068	4	]	]	-RRB-
18542	4068	5	STURGEON	STURGEON	NNP
18542	4068	6	À	À	NNP
18542	4068	7	LA	LA	NNP
18542	4068	8	RUSSE	RUSSE	NNP
18542	4068	9	Soak	Soak	NNP
18542	4068	10	two	two	CD
18542	4068	11	pounds	pound	NNS
18542	4068	12	of	of	IN
18542	4068	13	sturgeon	sturgeon	NN
18542	4068	14	in	in	IN
18542	4068	15	salted	salt	VBN
18542	4068	16	water	water	NN
18542	4068	17	to	to	TO
18542	4068	18	cover	cover	VB
18542	4068	19	for	for	IN
18542	4068	20	ten	ten	CD
18542	4068	21	or	or	CC
18542	4068	22	twelve	twelve	CD
18542	4068	23	hours	hour	NNS
18542	4068	24	.	.	.
18542	4069	1	Drain	drain	NN
18542	4069	2	and	and	CC
18542	4069	3	marinate	marinate	VB
18542	4069	4	in	in	IN
18542	4069	5	vinegar	vinegar	NN
18542	4069	6	for	for	IN
18542	4069	7	an	an	DT
18542	4069	8	hour	hour	NN
18542	4069	9	.	.	.
18542	4070	1	Put	put	VB
18542	4070	2	it	-PRON-	PRP
18542	4070	3	into	into	IN
18542	4070	4	a	a	DT
18542	4070	5	fish	fish	NN
18542	4070	6	-	-	HYPH
18542	4070	7	kettle	kettle	NN
18542	4070	8	with	with	IN
18542	4070	9	boiling	boil	VBG
18542	4070	10	water	water	NN
18542	4070	11	to	to	TO
18542	4070	12	cover	cover	VB
18542	4070	13	,	,	,
18542	4070	14	adding	add	VBG
18542	4070	15	two	two	CD
18542	4070	16	onions	onion	NNS
18542	4070	17	,	,	,
18542	4070	18	a	a	DT
18542	4070	19	bunch	bunch	NN
18542	4070	20	of	of	IN
18542	4070	21	sweet	sweet	JJ
18542	4070	22	herbs	herb	NNS
18542	4070	23	,	,	,
18542	4070	24	and	and	CC
18542	4070	25	a	a	DT
18542	4070	26	little	little	JJ
18542	4070	27	salt	salt	NN
18542	4070	28	.	.	.
18542	4071	1	When	when	WRB
18542	4071	2	nearly	nearly	RB
18542	4071	3	done	do	VBN
18542	4071	4	drain	drain	NN
18542	4071	5	,	,	,
18542	4071	6	dredge	dredge	NN
18542	4071	7	with	with	IN
18542	4071	8	flour	flour	NN
18542	4071	9	,	,	,
18542	4071	10	and	and	CC
18542	4071	11	brown	brown	NNP
18542	4071	12	in	in	IN
18542	4071	13	the	the	DT
18542	4071	14	oven	oven	NN
18542	4071	15	,	,	,
18542	4071	16	basting	baste	VBG
18542	4071	17	with	with	IN
18542	4071	18	melted	melted	JJ
18542	4071	19	butter	butter	NN
18542	4071	20	.	.	.
18542	4072	1	Bone	bone	NN
18542	4072	2	and	and	CC
18542	4072	3	skin	skin	NN
18542	4072	4	two	two	CD
18542	4072	5	anchovies	anchovy	NNS
18542	4072	6	and	and	CC
18542	4072	7	put	put	VBD
18542	4072	8	them	-PRON-	PRP
18542	4072	9	into	into	IN
18542	4072	10	a	a	DT
18542	4072	11	saucepan	saucepan	NN
18542	4072	12	with	with	IN
18542	4072	13	a	a	DT
18542	4072	14	wineglassful	wineglassful	NN
18542	4072	15	of	of	IN
18542	4072	16	white	white	JJ
18542	4072	17	wine	wine	NN
18542	4072	18	,	,	,
18542	4072	19	a	a	DT
18542	4072	20	small	small	JJ
18542	4072	21	onion	onion	NN
18542	4072	22	,	,	,
18542	4072	23	a	a	DT
18542	4072	24	bit	bit	NN
18542	4072	25	of	of	IN
18542	4072	26	lemon	lemon	NN
18542	4072	27	-	-	HYPH
18542	4072	28	peel	peel	NN
18542	4072	29	,	,	,
18542	4072	30	and	and	CC
18542	4072	31	a	a	DT
18542	4072	32	cupful	cupful	NN
18542	4072	33	of	of	IN
18542	4072	34	stock	stock	NN
18542	4072	35	.	.	.
18542	4073	1	Boil	Boil	NNP
18542	4073	2	for	for	IN
18542	4073	3	five	five	CD
18542	4073	4	minutes	minute	NNS
18542	4073	5	,	,	,
18542	4073	6	strain	strain	VB
18542	4073	7	,	,	,
18542	4073	8	thicken	thicken	VBG
18542	4073	9	with	with	IN
18542	4073	10	flour	flour	NN
18542	4073	11	and	and	CC
18542	4073	12	butter	butter	NN
18542	4073	13	cooked	cook	VBN
18542	4073	14	together	together	RB
18542	4073	15	,	,	,
18542	4073	16	take	take	VBP
18542	4073	17	from	from	IN
18542	4073	18	the	the	DT
18542	4073	19	fire	fire	NN
18542	4073	20	,	,	,
18542	4073	21	add	add	VB
18542	4073	22	two	two	CD
18542	4073	23	tablespoonfuls	tablespoonful	NNS
18542	4073	24	of	of	IN
18542	4073	25	cream	cream	NN
18542	4073	26	,	,	,
18542	4073	27	and	and	CC
18542	4073	28	pour	pour	VB
18542	4073	29	over	over	IN
18542	4073	30	the	the	DT
18542	4073	31	fish	fish	NN
18542	4073	32	,	,	,
18542	4073	33	or	or	CC
18542	4073	34	serve	serve	VB
18542	4073	35	separately	separately	RB
18542	4073	36	.	.	.
18542	4074	1	STEWED	STEWED	NNP
18542	4074	2	STURGEON	sturgeon	JJ
18542	4074	3	--	--	:
18542	4074	4	I	-PRON-	PRP
18542	4074	5	Marinate	Marinate	NNP
18542	4074	6	slices	slice	VBZ
18542	4074	7	of	of	IN
18542	4074	8	sturgeon	sturgeon	NN
18542	4074	9	in	in	IN
18542	4074	10	vinegar	vinegar	NN
18542	4074	11	for	for	IN
18542	4074	12	ten	ten	CD
18542	4074	13	minutes	minute	NNS
18542	4074	14	.	.	.
18542	4075	1	Drain	drain	NN
18542	4075	2	,	,	,
18542	4075	3	dry	dry	JJ
18542	4075	4	,	,	,
18542	4075	5	dredge	dredge	NN
18542	4075	6	with	with	IN
18542	4075	7	flour	flour	NN
18542	4075	8	,	,	,
18542	4075	9	and	and	CC
18542	4075	10	fry	fry	NNP
18542	4075	11	brown	brown	NNP
18542	4075	12	in	in	IN
18542	4075	13	hot	hot	JJ
18542	4075	14	fat	fat	NN
18542	4075	15	.	.	.
18542	4076	1	Add	add	VB
18542	4076	2	enough	enough	JJ
18542	4076	3	veal	veal	NN
18542	4076	4	stock	stock	NN
18542	4076	5	to	to	TO
18542	4076	6	cover	cover	VB
18542	4076	7	the	the	DT
18542	4076	8	fish	fish	NN
18542	4076	9	,	,	,
18542	4076	10	and	and	CC
18542	4076	11	a	a	DT
18542	4076	12	wineglassful	wineglassful	NN
18542	4076	13	of	of	IN
18542	4076	14	Madeira	madeira	NN
18542	4076	15	;	;	:
18542	4076	16	cover	cover	NN
18542	4076	17	and	and	CC
18542	4076	18	simmer	simmer	NN
18542	4076	19	for	for	IN
18542	4076	20	an	an	DT
18542	4076	21	hour	hour	NN
18542	4076	22	.	.	.
18542	4077	1	Add	add	VB
18542	4077	2	a	a	DT
18542	4077	3	tablespoonful	tablespoonful	NN
18542	4077	4	of	of	IN
18542	4077	5	capers	caper	NNS
18542	4077	6	and	and	CC
18542	4077	7	serve	serve	VB
18542	4077	8	.	.	.
18542	4078	1	STEWED	STEWED	NNP
18542	4078	2	STURGEON	STURGEON	NNP
18542	4078	3	--	--	:
18542	4078	4	II	II	NNP
18542	4078	5	Cut	Cut	NNP
18542	4078	6	sturgeon	sturgeon	NN
18542	4078	7	steaks	steak	NNS
18542	4078	8	into	into	IN
18542	4078	9	small	small	JJ
18542	4078	10	pieces	piece	NNS
18542	4078	11	and	and	CC
18542	4078	12	[	[	-LRB-
18542	4078	13	Page	page	NN
18542	4078	14	408	408	CD
18542	4078	15	]	]	-RRB-
18542	4078	16	parboil	parboil	NN
18542	4078	17	for	for	IN
18542	4078	18	fifteen	fifteen	CD
18542	4078	19	minutes	minute	NNS
18542	4078	20	.	.	.
18542	4079	1	Drain	drain	NN
18542	4079	2	,	,	,
18542	4079	3	season	season	NN
18542	4079	4	with	with	IN
18542	4079	5	salt	salt	NN
18542	4079	6	and	and	CC
18542	4079	7	pepper	pepper	NN
18542	4079	8	,	,	,
18542	4079	9	and	and	CC
18542	4079	10	cook	cook	VB
18542	4079	11	slowly	slowly	RB
18542	4079	12	in	in	IN
18542	4079	13	butter	butter	NN
18542	4079	14	until	until	IN
18542	4079	15	done	do	VBN
18542	4079	16	.	.	.
18542	4080	1	Add	add	VB
18542	4080	2	one	one	CD
18542	4080	3	cupful	cupful	NN
18542	4080	4	of	of	IN
18542	4080	5	milk	milk	NN
18542	4080	6	,	,	,
18542	4080	7	bring	bring	VB
18542	4080	8	to	to	IN
18542	4080	9	the	the	DT
18542	4080	10	boil	boil	NN
18542	4080	11	,	,	,
18542	4080	12	and	and	CC
18542	4080	13	add	add	VB
18542	4080	14	one	one	CD
18542	4080	15	tablespoonful	tablespoonful	NN
18542	4080	16	of	of	IN
18542	4080	17	flour	flour	NN
18542	4080	18	rubbed	rub	VBN
18542	4080	19	smooth	smooth	JJ
18542	4080	20	in	in	IN
18542	4080	21	a	a	DT
18542	4080	22	little	little	JJ
18542	4080	23	cold	cold	JJ
18542	4080	24	water	water	NN
18542	4080	25	.	.	.
18542	4081	1	Cook	cook	VB
18542	4081	2	until	until	IN
18542	4081	3	thick	thick	JJ
18542	4081	4	,	,	,
18542	4081	5	stirring	stir	VBG
18542	4081	6	constantly	constantly	RB
18542	4081	7	,	,	,
18542	4081	8	and	and	CC
18542	4081	9	serve	serve	VB
18542	4081	10	.	.	.
18542	4082	1	STURGEON	STURGEON	NNP
18542	4082	2	STEAK	STEAK	NNP
18542	4082	3	--	--	:
18542	4082	4	I	-PRON-	PRP
18542	4082	5	Put	put	VBP
18542	4082	6	a	a	DT
18542	4082	7	large	large	JJ
18542	4082	8	sturgeon	sturgeon	NN
18542	4082	9	steak	steak	NN
18542	4082	10	into	into	IN
18542	4082	11	a	a	DT
18542	4082	12	buttered	butter	VBN
18542	4082	13	baking	baking	NN
18542	4082	14	-	-	HYPH
18542	4082	15	pan	pan	NN
18542	4082	16	with	with	IN
18542	4082	17	salt	salt	NN
18542	4082	18	,	,	,
18542	4082	19	pepper	pepper	NN
18542	4082	20	,	,	,
18542	4082	21	sliced	sliced	JJ
18542	4082	22	onion	onion	NN
18542	4082	23	,	,	,
18542	4082	24	a	a	DT
18542	4082	25	bunch	bunch	NN
18542	4082	26	of	of	IN
18542	4082	27	parsley	parsley	NN
18542	4082	28	,	,	,
18542	4082	29	and	and	CC
18542	4082	30	some	some	DT
18542	4082	31	sweet	sweet	JJ
18542	4082	32	herbs	herb	NNS
18542	4082	33	.	.	.
18542	4083	1	Add	add	VB
18542	4083	2	Claret	Claret	NNP
18542	4083	3	and	and	CC
18542	4083	4	white	white	JJ
18542	4083	5	stock	stock	NN
18542	4083	6	to	to	TO
18542	4083	7	cover	cover	VB
18542	4083	8	.	.	.
18542	4084	1	Cover	cover	VB
18542	4084	2	with	with	IN
18542	4084	3	a	a	DT
18542	4084	4	buttered	butter	VBN
18542	4084	5	paper	paper	NN
18542	4084	6	and	and	CC
18542	4084	7	cook	cook	NN
18542	4084	8	slowly	slowly	RB
18542	4084	9	until	until	IN
18542	4084	10	done	do	VBN
18542	4084	11	.	.	.
18542	4085	1	Drain	drain	VB
18542	4085	2	and	and	CC
18542	4085	3	serve	serve	VB
18542	4085	4	with	with	IN
18542	4085	5	any	any	DT
18542	4085	6	preferred	preferred	JJ
18542	4085	7	sauce	sauce	NN
18542	4085	8	.	.	.
18542	4086	1	STURGEON	STURGEON	NNP
18542	4086	2	STEAK	STEAK	NNP
18542	4086	3	--	--	:
18542	4086	4	II	II	NNP
18542	4086	5	Cover	Cover	NNP
18542	4086	6	a	a	DT
18542	4086	7	sturgeon	sturgeon	NN
18542	4086	8	steak	steak	NN
18542	4086	9	with	with	IN
18542	4086	10	boiling	boiling	NN
18542	4086	11	water	water	NN
18542	4086	12	,	,	,
18542	4086	13	let	let	VBD
18542	4086	14	stand	stand	VB
18542	4086	15	for	for	IN
18542	4086	16	five	five	CD
18542	4086	17	minutes	minute	NNS
18542	4086	18	,	,	,
18542	4086	19	and	and	CC
18542	4086	20	drain	drain	VB
18542	4086	21	.	.	.
18542	4087	1	Marinate	Marinate	NNP
18542	4087	2	for	for	IN
18542	4087	3	five	five	CD
18542	4087	4	hours	hour	NNS
18542	4087	5	in	in	IN
18542	4087	6	melted	melted	JJ
18542	4087	7	butter	butter	NN
18542	4087	8	,	,	,
18542	4087	9	lemon	lemon	NN
18542	4087	10	-	-	HYPH
18542	4087	11	juice	juice	NN
18542	4087	12	,	,	,
18542	4087	13	and	and	CC
18542	4087	14	vinegar	vinegar	NN
18542	4087	15	,	,	,
18542	4087	16	seasoning	seasoning	NN
18542	4087	17	with	with	IN
18542	4087	18	salt	salt	NN
18542	4087	19	and	and	CC
18542	4087	20	pepper	pepper	NN
18542	4087	21	.	.	.
18542	4088	1	Drain	drain	NN
18542	4088	2	,	,	,
18542	4088	3	dip	dip	NN
18542	4088	4	in	in	IN
18542	4088	5	egg	egg	NN
18542	4088	6	and	and	CC
18542	4088	7	crumbs	crumb	VBZ
18542	4088	8	,	,	,
18542	4088	9	and	and	CC
18542	4088	10	fry	fry	VB
18542	4088	11	in	in	IN
18542	4088	12	deep	deep	JJ
18542	4088	13	fat	fat	NN
18542	4088	14	.	.	.
18542	4089	1	Beat	beat	VB
18542	4089	2	the	the	DT
18542	4089	3	yolks	yolk	NNS
18542	4089	4	of	of	IN
18542	4089	5	two	two	CD
18542	4089	6	eggs	egg	NNS
18542	4089	7	,	,	,
18542	4089	8	add	add	VB
18542	4089	9	a	a	DT
18542	4089	10	teaspoonful	teaspoonful	NN
18542	4089	11	of	of	IN
18542	4089	12	made	make	VBN
18542	4089	13	mustard	mustard	NN
18542	4089	14	and	and	CC
18542	4089	15	the	the	DT
18542	4089	16	marinade	marinade	NN
18542	4089	17	drained	drain	VBD
18542	4089	18	from	from	IN
18542	4089	19	the	the	DT
18542	4089	20	fish	fish	NN
18542	4089	21	.	.	.
18542	4090	1	Cook	cook	VB
18542	4090	2	over	over	IN
18542	4090	3	hot	hot	JJ
18542	4090	4	water	water	NN
18542	4090	5	until	until	IN
18542	4090	6	thick	thick	JJ
18542	4090	7	,	,	,
18542	4090	8	pour	pour	VBP
18542	4090	9	over	over	IN
18542	4090	10	the	the	DT
18542	4090	11	fish	fish	NN
18542	4090	12	,	,	,
18542	4090	13	and	and	CC
18542	4090	14	serve	serve	VB
18542	4090	15	.	.	.
18542	4091	1	[	[	-LRB-
18542	4091	2	Page	page	NN
18542	4091	3	409	409	CD
18542	4091	4	]	]	-RRB-
18542	4091	5	GRILLED	GRILLED	NNP
18542	4091	6	STURGEON	STURGEON	NNP
18542	4091	7	Cut	Cut	NNP
18542	4091	8	the	the	DT
18542	4091	9	sturgeon	sturgeon	NN
18542	4091	10	into	into	IN
18542	4091	11	slices	slice	NNS
18542	4091	12	an	an	DT
18542	4091	13	inch	inch	NN
18542	4091	14	thick	thick	JJ
18542	4091	15	.	.	.
18542	4092	1	Dip	dip	VB
18542	4092	2	in	in	IN
18542	4092	3	flour	flour	NN
18542	4092	4	,	,	,
18542	4092	5	then	then	RB
18542	4092	6	into	into	IN
18542	4092	7	egg	egg	NN
18542	4092	8	and	and	CC
18542	4092	9	crumbs	crumb	NNS
18542	4092	10	,	,	,
18542	4092	11	and	and	CC
18542	4092	12	broil	broil	NNP
18542	4092	13	,	,	,
18542	4092	14	basting	baste	VBG
18542	4092	15	with	with	IN
18542	4092	16	oil	oil	NN
18542	4092	17	as	as	IN
18542	4092	18	needed	need	VBN
18542	4092	19	.	.	.
18542	4093	1	Season	season	NN
18542	4093	2	with	with	IN
18542	4093	3	salt	salt	NN
18542	4093	4	and	and	CC
18542	4093	5	pepper	pepper	NN
18542	4093	6	and	and	CC
18542	4093	7	serve	serve	VB
18542	4093	8	with	with	IN
18542	4093	9	any	any	DT
18542	4093	10	preferred	preferred	JJ
18542	4093	11	sauce	sauce	NN
18542	4093	12	.	.	.
18542	4094	1	PANNED	PANNED	NNP
18542	4094	2	STURGEON	STURGEON	NNP
18542	4094	3	Cut	Cut	NNP
18542	4094	4	two	two	CD
18542	4094	5	pounds	pound	NNS
18542	4094	6	of	of	IN
18542	4094	7	sturgeon	sturgeon	NNP
18542	4094	8	into	into	IN
18542	4094	9	squares	square	NNS
18542	4094	10	,	,	,
18542	4094	11	parboil	parboil	NN
18542	4094	12	,	,	,
18542	4094	13	drain	drain	VBP
18542	4094	14	,	,	,
18542	4094	15	and	and	CC
18542	4094	16	cool	cool	JJ
18542	4094	17	.	.	.
18542	4095	1	Cook	cook	VB
18542	4095	2	together	together	RB
18542	4095	3	one	one	CD
18542	4095	4	tablespoonful	tablespoonful	JJ
18542	4095	5	each	each	DT
18542	4095	6	of	of	IN
18542	4095	7	butter	butter	NN
18542	4095	8	and	and	CC
18542	4095	9	flour	flour	NN
18542	4095	10	,	,	,
18542	4095	11	add	add	VB
18542	4095	12	two	two	CD
18542	4095	13	cupfuls	cupful	NNS
18542	4095	14	of	of	IN
18542	4095	15	milk	milk	NN
18542	4095	16	,	,	,
18542	4095	17	and	and	CC
18542	4095	18	some	some	DT
18542	4095	19	of	of	IN
18542	4095	20	the	the	DT
18542	4095	21	liquid	liquid	NN
18542	4095	22	drained	drain	VBN
18542	4095	23	from	from	IN
18542	4095	24	the	the	DT
18542	4095	25	fish	fish	NN
18542	4095	26	.	.	.
18542	4096	1	Cook	cook	VB
18542	4096	2	until	until	IN
18542	4096	3	thick	thick	JJ
18542	4096	4	,	,	,
18542	4096	5	stirring	stir	VBG
18542	4096	6	constantly	constantly	RB
18542	4096	7	.	.	.
18542	4097	1	Season	season	NN
18542	4097	2	with	with	IN
18542	4097	3	salt	salt	NN
18542	4097	4	and	and	CC
18542	4097	5	pepper	pepper	NN
18542	4097	6	,	,	,
18542	4097	7	pour	pour	VBP
18542	4097	8	over	over	IN
18542	4097	9	the	the	DT
18542	4097	10	fish	fish	NN
18542	4097	11	and	and	CC
18542	4097	12	serve	serve	VB
18542	4097	13	.	.	.
18542	4098	1	PICKLED	PICKLED	NNP
18542	4098	2	STURGEON	STURGEON	NNP
18542	4098	3	Skin	skin	NN
18542	4098	4	a	a	DT
18542	4098	5	six	six	CD
18542	4098	6	-	-	HYPH
18542	4098	7	pound	pound	NN
18542	4098	8	cut	cut	NN
18542	4098	9	of	of	IN
18542	4098	10	sturgeon	sturgeon	NN
18542	4098	11	and	and	CC
18542	4098	12	soak	soak	VB
18542	4098	13	in	in	IN
18542	4098	14	cold	cold	JJ
18542	4098	15	water	water	NN
18542	4098	16	for	for	IN
18542	4098	17	half	half	PDT
18542	4098	18	an	an	DT
18542	4098	19	hour	hour	NN
18542	4098	20	.	.	.
18542	4099	1	Drain	drain	NN
18542	4099	2	,	,	,
18542	4099	3	cover	cover	VB
18542	4099	4	with	with	IN
18542	4099	5	boiling	boiling	NN
18542	4099	6	water	water	NN
18542	4099	7	,	,	,
18542	4099	8	parboil	parboil	NN
18542	4099	9	for	for	IN
18542	4099	10	fifteen	fifteen	CD
18542	4099	11	minutes	minute	NNS
18542	4099	12	,	,	,
18542	4099	13	drain	drain	VBP
18542	4099	14	,	,	,
18542	4099	15	and	and	CC
18542	4099	16	cool	cool	JJ
18542	4099	17	.	.	.
18542	4100	1	Bring	bring	VB
18542	4100	2	to	to	IN
18542	4100	3	the	the	DT
18542	4100	4	boil	boil	NN
18542	4100	5	three	three	CD
18542	4100	6	pints	pint	NNS
18542	4100	7	of	of	IN
18542	4100	8	vinegar	vinegar	NN
18542	4100	9	to	to	TO
18542	4100	10	which	which	WDT
18542	4100	11	has	have	VBZ
18542	4100	12	been	be	VBN
18542	4100	13	added	add	VBN
18542	4100	14	a	a	DT
18542	4100	15	sliced	sliced	JJ
18542	4100	16	onion	onion	NN
18542	4100	17	,	,	,
18542	4100	18	two	two	CD
18542	4100	19	bay	bay	NN
18542	4100	20	-	-	HYPH
18542	4100	21	leaves	leave	NNS
18542	4100	22	,	,	,
18542	4100	23	a	a	DT
18542	4100	24	dozen	dozen	NN
18542	4100	25	cloves	clove	NNS
18542	4100	26	,	,	,
18542	4100	27	three	three	CD
18542	4100	28	blades	blade	NNS
18542	4100	29	of	of	IN
18542	4100	30	mace	mace	NN
18542	4100	31	,	,	,
18542	4100	32	a	a	DT
18542	4100	33	tablespoonful	tablespoonful	NN
18542	4100	34	of	of	IN
18542	4100	35	mustard	mustard	NN
18542	4100	36	seed	seed	NN
18542	4100	37	,	,	,
18542	4100	38	a	a	DT
18542	4100	39	dozen	dozen	NN
18542	4100	40	pepper	pepper	NN
18542	4100	41	-	-	HYPH
18542	4100	42	corns	corn	NNS
18542	4100	43	,	,	,
18542	4100	44	a	a	DT
18542	4100	45	small	small	JJ
18542	4100	46	red	red	JJ
18542	4100	47	pepper	pepper	NN
18542	4100	48	,	,	,
18542	4100	49	and	and	CC
18542	4100	50	two	two	CD
18542	4100	51	tablespoonfuls	tablespoonful	NNS
18542	4100	52	of	of	IN
18542	4100	53	sugar	sugar	NN
18542	4100	54	.	.	.
18542	4101	1	Boil	Boil	NNP
18542	4101	2	for	for	IN
18542	4101	3	fifteen	fifteen	CD
18542	4101	4	minutes	minute	NNS
18542	4101	5	,	,	,
18542	4101	6	pour	pour	VBP
18542	4101	7	over	over	IN
18542	4101	8	the	the	DT
18542	4101	9	sturgeon	sturgeon	NN
18542	4101	10	,	,	,
18542	4101	11	and	and	CC
18542	4101	12	let	let	VBD
18542	4101	13	stand	stand	VB
18542	4101	14	covered	cover	VBN
18542	4101	15	for	for	IN
18542	4101	16	two	two	CD
18542	4101	17	or	or	CC
18542	4101	18	three	three	CD
18542	4101	19	days	day	NNS
18542	4101	20	before	before	IN
18542	4101	21	using	use	VBG
18542	4101	22	.	.	.
18542	4102	1	[	[	-LRB-
18542	4102	2	Page	page	NN
18542	4102	3	410	410	CD
18542	4102	4	]	]	-RRB-
18542	4102	5	ROASTED	ROASTED	NNP
18542	4102	6	STURGEON	STURGEON	VBN
18542	4102	7	Clean	Clean	NNP
18542	4102	8	and	and	CC
18542	4102	9	skin	skin	VB
18542	4102	10	a	a	DT
18542	4102	11	six	six	CD
18542	4102	12	-	-	HYPH
18542	4102	13	pound	pound	NN
18542	4102	14	cut	cut	NN
18542	4102	15	of	of	IN
18542	4102	16	sturgeon	sturgeon	NN
18542	4102	17	,	,	,
18542	4102	18	season	season	NN
18542	4102	19	with	with	IN
18542	4102	20	salt	salt	NN
18542	4102	21	and	and	CC
18542	4102	22	pepper	pepper	NN
18542	4102	23	,	,	,
18542	4102	24	and	and	CC
18542	4102	25	wrap	wrap	VB
18542	4102	26	in	in	RP
18542	4102	27	a	a	DT
18542	4102	28	large	large	JJ
18542	4102	29	sheet	sheet	NN
18542	4102	30	of	of	IN
18542	4102	31	buttered	butter	VBN
18542	4102	32	paper	paper	NN
18542	4102	33	with	with	IN
18542	4102	34	carrots	carrot	NNS
18542	4102	35	and	and	CC
18542	4102	36	onions	onion	NNS
18542	4102	37	sliced	slice	VBD
18542	4102	38	,	,	,
18542	4102	39	two	two	CD
18542	4102	40	bay	bay	NN
18542	4102	41	-	-	HYPH
18542	4102	42	leaves	leave	NNS
18542	4102	43	,	,	,
18542	4102	44	sprigs	sprig	NNS
18542	4102	45	of	of	IN
18542	4102	46	chive	chive	JJ
18542	4102	47	and	and	CC
18542	4102	48	parsley	parsley	NNP
18542	4102	49	,	,	,
18542	4102	50	the	the	DT
18542	4102	51	juice	juice	NN
18542	4102	52	of	of	IN
18542	4102	53	a	a	DT
18542	4102	54	lemon	lemon	NN
18542	4102	55	,	,	,
18542	4102	56	and	and	CC
18542	4102	57	a	a	DT
18542	4102	58	tablespoonful	tablespoonful	JJ
18542	4102	59	of	of	IN
18542	4102	60	olive	olive	NN
18542	4102	61	-	-	HYPH
18542	4102	62	oil	oil	NN
18542	4102	63	.	.	.
18542	4103	1	Tie	tie	VB
18542	4103	2	up	up	RP
18542	4103	3	and	and	CC
18542	4103	4	bake	bake	VB
18542	4103	5	for	for	IN
18542	4103	6	an	an	DT
18542	4103	7	hour	hour	NN
18542	4103	8	in	in	IN
18542	4103	9	a	a	DT
18542	4103	10	moderate	moderate	JJ
18542	4103	11	oven	oven	NN
18542	4103	12	.	.	.
18542	4104	1	Unwrap	unwrap	VB
18542	4104	2	the	the	DT
18542	4104	3	paper	paper	NN
18542	4104	4	,	,	,
18542	4104	5	take	take	VB
18542	4104	6	out	out	RP
18542	4104	7	the	the	DT
18542	4104	8	vegetables	vegetable	NNS
18542	4104	9	,	,	,
18542	4104	10	and	and	CC
18542	4104	11	serve	serve	VB
18542	4104	12	with	with	IN
18542	4104	13	any	any	DT
18542	4104	14	preferred	preferred	JJ
18542	4104	15	sauce	sauce	NN
18542	4104	16	.	.	.
18542	4105	1	[	[	-LRB-
18542	4105	2	Page	page	NN
18542	4105	3	411	411	CD
18542	4105	4	]	]	-RRB-
18542	4105	5	FIFTY	fifty	NN
18542	4105	6	WAYS	ways	NN
18542	4105	7	TO	to	IN
18542	4105	8	COOK	COOK	NNP
18542	4105	9	TROUT	trout	VB
18542	4105	10	BROILED	broiled	NN
18542	4105	11	TROUT	trout	NN
18542	4105	12	--	--	:
18542	4105	13	I	-PRON-	PRP
18542	4105	14	Clean	clean	VBP
18542	4105	15	and	and	CC
18542	4105	16	split	split	VBD
18542	4105	17	the	the	DT
18542	4105	18	fish	fish	NN
18542	4105	19	and	and	CC
18542	4105	20	let	let	VB
18542	4105	21	stand	stand	VB
18542	4105	22	for	for	IN
18542	4105	23	an	an	DT
18542	4105	24	hour	hour	NN
18542	4105	25	in	in	IN
18542	4105	26	melted	melted	JJ
18542	4105	27	butter	butter	NN
18542	4105	28	,	,	,
18542	4105	29	seasoned	season	VBN
18542	4105	30	with	with	IN
18542	4105	31	salt	salt	NN
18542	4105	32	,	,	,
18542	4105	33	pepper	pepper	NN
18542	4105	34	,	,	,
18542	4105	35	and	and	CC
18542	4105	36	sweet	sweet	JJ
18542	4105	37	herbs	herb	NNS
18542	4105	38	.	.	.
18542	4106	1	Sprinkle	sprinkle	VB
18542	4106	2	with	with	IN
18542	4106	3	crumbs	crumb	NNS
18542	4106	4	,	,	,
18542	4106	5	broil	broil	NNP
18542	4106	6	,	,	,
18542	4106	7	squeeze	squeeze	VB
18542	4106	8	lemon	lemon	NN
18542	4106	9	-	-	HYPH
18542	4106	10	juice	juice	NN
18542	4106	11	over	over	RB
18542	4106	12	,	,	,
18542	4106	13	then	then	RB
18542	4106	14	serve	serve	VB
18542	4106	15	.	.	.
18542	4107	1	BROILED	broiled	NN
18542	4107	2	TROUT	TROUT	NNP
18542	4107	3	--	--	:
18542	4107	4	II	II	NNP
18542	4107	5	Gash	Gash	NNP
18542	4107	6	a	a	DT
18542	4107	7	cleaned	clean	VBN
18542	4107	8	trout	trout	NN
18542	4107	9	and	and	CC
18542	4107	10	marinate	marinate	VB
18542	4107	11	in	in	IN
18542	4107	12	oil	oil	NN
18542	4107	13	and	and	CC
18542	4107	14	lemon	lemon	NN
18542	4107	15	-	-	HYPH
18542	4107	16	juice	juice	NN
18542	4107	17	,	,	,
18542	4107	18	seasoning	season	VBG
18542	4107	19	with	with	IN
18542	4107	20	salt	salt	NN
18542	4107	21	and	and	CC
18542	4107	22	pepper	pepper	NN
18542	4107	23	,	,	,
18542	4107	24	minced	mince	VBD
18542	4107	25	chives	chive	NNS
18542	4107	26	,	,	,
18542	4107	27	and	and	CC
18542	4107	28	parsley	parsley	NN
18542	4107	29	,	,	,
18542	4107	30	and	and	CC
18542	4107	31	a	a	DT
18542	4107	32	little	little	JJ
18542	4107	33	thyme	thyme	NNS
18542	4107	34	.	.	.
18542	4108	1	Drain	drain	NN
18542	4108	2	,	,	,
18542	4108	3	sprinkle	sprinkle	VB
18542	4108	4	with	with	IN
18542	4108	5	crumbs	crumb	NNS
18542	4108	6	and	and	CC
18542	4108	7	chopped	chopped	JJ
18542	4108	8	herbs	herb	NNS
18542	4108	9	,	,	,
18542	4108	10	and	and	CC
18542	4108	11	broil	broil	NNP
18542	4108	12	carefully	carefully	RB
18542	4108	13	.	.	.
18542	4109	1	Serve	serve	VB
18542	4109	2	with	with	IN
18542	4109	3	any	any	DT
18542	4109	4	preferred	preferred	JJ
18542	4109	5	sauce	sauce	NN
18542	4109	6	.	.	.
18542	4110	1	BROILED	BROILED	NNP
18542	4110	2	TROUT	TROUT	NNP
18542	4110	3	À	À	NNP
18542	4110	4	LA	LA	NNP
18542	4110	5	MAÎTRE	MAÎTRE	NNP
18542	4110	6	D'HÔTEL	d'hôtel	VBP
18542	4110	7	Clean	clean	JJ
18542	4110	8	the	the	DT
18542	4110	9	fish	fish	NN
18542	4110	10	but	but	CC
18542	4110	11	do	do	VBP
18542	4110	12	not	not	RB
18542	4110	13	split	split	VB
18542	4110	14	.	.	.
18542	4111	1	Score	score	RB
18542	4111	2	deeply	deeply	RB
18542	4111	3	on	on	IN
18542	4111	4	both	both	DT
18542	4111	5	sides	side	NNS
18542	4111	6	,	,	,
18542	4111	7	dip	dip	NN
18542	4111	8	in	in	IN
18542	4111	9	seasoned	seasoned	JJ
18542	4111	10	oil	oil	NN
18542	4111	11	,	,	,
18542	4111	12	broil	broil	NN
18542	4111	13	,	,	,
18542	4111	14	and	and	CC
18542	4111	15	serve	serve	VB
18542	4111	16	with	with	IN
18542	4111	17	Maître	Maître	NNP
18542	4111	18	d'Hôtel	d'Hôtel	NNP
18542	4111	19	Sauce	Sauce	NNP
18542	4111	20	.	.	.
18542	4112	1	BROILED	BROILED	NNP
18542	4112	2	BROOK	BROOK	NNP
18542	4112	3	-	-	HYPH
18542	4112	4	TROUT	trout	NN
18542	4112	5	Clean	clean	JJ
18542	4112	6	and	and	CC
18542	4112	7	split	split	VBD
18542	4112	8	the	the	DT
18542	4112	9	fish	fish	NN
18542	4112	10	,	,	,
18542	4112	11	wipe	wipe	NN
18542	4112	12	dry	dry	JJ
18542	4112	13	,	,	,
18542	4112	14	dip	dip	NN
18542	4112	15	in	in	IN
18542	4112	16	seasoned	seasoned	JJ
18542	4112	17	oil	oil	NN
18542	4112	18	and	and	CC
18542	4112	19	broil	broil	NN
18542	4112	20	.	.	.
18542	4113	1	[	[	-LRB-
18542	4113	2	Page	page	NN
18542	4113	3	412	412	CD
18542	4113	4	]	]	-RRB-
18542	4113	5	Serve	serve	VB
18542	4113	6	with	with	IN
18542	4113	7	any	any	DT
18542	4113	8	preferred	preferred	JJ
18542	4113	9	sauce	sauce	NN
18542	4113	10	.	.	.
18542	4114	1	BROILED	broiled	NN
18542	4114	2	TROUT	trout	NN
18542	4114	3	WITH	with	IN
18542	4114	4	BACON	BACON	NNP
18542	4114	5	Wash	Wash	NNP
18542	4114	6	,	,	,
18542	4114	7	clean	clean	JJ
18542	4114	8	,	,	,
18542	4114	9	and	and	CC
18542	4114	10	split	split	VBD
18542	4114	11	a	a	DT
18542	4114	12	trout	trout	NN
18542	4114	13	,	,	,
18542	4114	14	and	and	CC
18542	4114	15	remove	remove	VB
18542	4114	16	the	the	DT
18542	4114	17	back	back	NN
18542	4114	18	-	-	HYPH
18542	4114	19	bone	bone	NN
18542	4114	20	.	.	.
18542	4115	1	Put	put	VB
18542	4115	2	a	a	DT
18542	4115	3	strip	strip	NN
18542	4115	4	of	of	IN
18542	4115	5	bacon	bacon	NN
18542	4115	6	in	in	IN
18542	4115	7	place	place	NN
18542	4115	8	of	of	IN
18542	4115	9	the	the	DT
18542	4115	10	bone	bone	NN
18542	4115	11	,	,	,
18542	4115	12	tie	tie	VB
18542	4115	13	the	the	DT
18542	4115	14	fish	fish	NN
18542	4115	15	into	into	IN
18542	4115	16	its	-PRON-	PRP$
18542	4115	17	original	original	JJ
18542	4115	18	shape	shape	NN
18542	4115	19	and	and	CC
18542	4115	20	broil	broil	VB
18542	4115	21	over	over	RP
18542	4115	22	a	a	DT
18542	4115	23	clear	clear	JJ
18542	4115	24	fire	fire	NN
18542	4115	25	.	.	.
18542	4116	1	Garnish	garnish	VB
18542	4116	2	with	with	IN
18542	4116	3	fried	fry	VBN
18542	4116	4	parsley	parsley	NN
18542	4116	5	.	.	.
18542	4117	1	BOILED	BOILED	NNP
18542	4117	2	TROUT	TROUT	NNP
18542	4117	3	--	--	:
18542	4117	4	I	-PRON-	PRP
18542	4117	5	Put	put	VBP
18542	4117	6	the	the	DT
18542	4117	7	fish	fish	NN
18542	4117	8	into	into	IN
18542	4117	9	cold	cold	JJ
18542	4117	10	court	court	NN
18542	4117	11	bouillon	bouillon	NN
18542	4117	12	,	,	,
18542	4117	13	bring	bring	VB
18542	4117	14	to	to	IN
18542	4117	15	the	the	DT
18542	4117	16	boiling	boiling	NN
18542	4117	17	point	point	NN
18542	4117	18	,	,	,
18542	4117	19	and	and	CC
18542	4117	20	simmer	simmer	VB
18542	4117	21	for	for	IN
18542	4117	22	six	six	CD
18542	4117	23	minutes	minute	NNS
18542	4117	24	,	,	,
18542	4117	25	drain	drain	VBP
18542	4117	26	,	,	,
18542	4117	27	and	and	CC
18542	4117	28	serve	serve	VB
18542	4117	29	with	with	IN
18542	4117	30	Cream	Cream	NNP
18542	4117	31	Sauce	Sauce	NNP
18542	4117	32	.	.	.
18542	4118	1	BOILED	BOILED	NNP
18542	4118	2	TROUT	TROUT	NNP
18542	4118	3	--	--	:
18542	4118	4	II	II	NNP
18542	4118	5	Tie	Tie	NNP
18542	4118	6	a	a	DT
18542	4118	7	large	large	JJ
18542	4118	8	trout	trout	NN
18542	4118	9	in	in	IN
18542	4118	10	a	a	DT
18542	4118	11	cloth	cloth	NN
18542	4118	12	and	and	CC
18542	4118	13	boil	boil	VB
18542	4118	14	it	-PRON-	PRP
18542	4118	15	in	in	IN
18542	4118	16	salted	salt	VBN
18542	4118	17	and	and	CC
18542	4118	18	acidulated	acidulated	JJ
18542	4118	19	water	water	NN
18542	4118	20	to	to	TO
18542	4118	21	cover	cover	VB
18542	4118	22	,	,	,
18542	4118	23	adding	add	VBG
18542	4118	24	an	an	DT
18542	4118	25	onion	onion	NN
18542	4118	26	,	,	,
18542	4118	27	a	a	DT
18542	4118	28	stalk	stalk	NN
18542	4118	29	of	of	IN
18542	4118	30	celery	celery	NN
18542	4118	31	,	,	,
18542	4118	32	and	and	CC
18542	4118	33	a	a	DT
18542	4118	34	bunch	bunch	NN
18542	4118	35	of	of	IN
18542	4118	36	parsley	parsley	NN
18542	4118	37	.	.	.
18542	4119	1	When	when	WRB
18542	4119	2	done	do	VBN
18542	4119	3	,	,	,
18542	4119	4	drain	drain	VB
18542	4119	5	and	and	CC
18542	4119	6	keep	keep	VB
18542	4119	7	warm	warm	JJ
18542	4119	8	.	.	.
18542	4120	1	Stick	Stick	NNP
18542	4120	2	blanched	blanch	VBD
18542	4120	3	almonds	almond	VBZ
18542	4120	4	into	into	IN
18542	4120	5	the	the	DT
18542	4120	6	fish	fish	NN
18542	4120	7	,	,	,
18542	4120	8	sharp	sharp	JJ
18542	4120	9	side	side	NN
18542	4120	10	down	down	RB
18542	4120	11	,	,	,
18542	4120	12	and	and	CC
18542	4120	13	pour	pour	VB
18542	4120	14	over	over	IN
18542	4120	15	a	a	DT
18542	4120	16	Cream	Cream	NNP
18542	4120	17	Sauce	Sauce	NNP
18542	4120	18	to	to	TO
18542	4120	19	which	which	WDT
18542	4120	20	chopped	chop	VBD
18542	4120	21	hard	hard	RB
18542	4120	22	-	-	HYPH
18542	4120	23	boiled	boil	VBN
18542	4120	24	eggs	egg	NNS
18542	4120	25	and	and	CC
18542	4120	26	parsley	parsley	NN
18542	4120	27	have	have	VBP
18542	4120	28	been	be	VBN
18542	4120	29	added	add	VBN
18542	4120	30	.	.	.
18542	4121	1	BOILED	BOILED	NNP
18542	4121	2	BROOK	BROOK	NNP
18542	4121	3	-	-	HYPH
18542	4121	4	TROUT	TROUT	NNP
18542	4121	5	--	--	:
18542	4121	6	I	-PRON-	PRP
18542	4121	7	Put	put	VBP
18542	4121	8	the	the	DT
18542	4121	9	cleaned	clean	VBN
18542	4121	10	trout	trout	NN
18542	4121	11	in	in	IN
18542	4121	12	a	a	DT
18542	4121	13	saucepan	saucepan	NN
18542	4121	14	with	with	IN
18542	4121	15	[	[	-LRB-
18542	4121	16	Page	page	NN
18542	4121	17	413	413	CD
18542	4121	18	]	]	-RRB-
18542	4121	19	enough	enough	JJ
18542	4121	20	Claret	Claret	NNP
18542	4121	21	to	to	TO
18542	4121	22	cover	cover	VB
18542	4121	23	.	.	.
18542	4122	1	Add	add	VB
18542	4122	2	a	a	DT
18542	4122	3	slice	slice	NN
18542	4122	4	of	of	IN
18542	4122	5	lemon	lemon	NN
18542	4122	6	,	,	,
18542	4122	7	two	two	CD
18542	4122	8	cloves	clove	NNS
18542	4122	9	,	,	,
18542	4122	10	four	four	CD
18542	4122	11	pepper	pepper	NN
18542	4122	12	-	-	HYPH
18542	4122	13	corns	corn	NNS
18542	4122	14	,	,	,
18542	4122	15	a	a	DT
18542	4122	16	blade	blade	NN
18542	4122	17	of	of	IN
18542	4122	18	mace	mace	NN
18542	4122	19	,	,	,
18542	4122	20	and	and	CC
18542	4122	21	a	a	DT
18542	4122	22	pinch	pinch	NN
18542	4122	23	of	of	IN
18542	4122	24	salt	salt	NN
18542	4122	25	.	.	.
18542	4123	1	Simmer	simmer	NN
18542	4123	2	slowly	slowly	RB
18542	4123	3	until	until	IN
18542	4123	4	done	do	VBN
18542	4123	5	and	and	CC
18542	4123	6	let	let	VB
18542	4123	7	cool	cool	JJ
18542	4123	8	in	in	IN
18542	4123	9	the	the	DT
18542	4123	10	liquid	liquid	NN
18542	4123	11	.	.	.
18542	4124	1	Take	take	VB
18542	4124	2	out	out	RP
18542	4124	3	,	,	,
18542	4124	4	strain	strain	VB
18542	4124	5	a	a	DT
18542	4124	6	little	little	JJ
18542	4124	7	of	of	IN
18542	4124	8	the	the	DT
18542	4124	9	liquid	liquid	NN
18542	4124	10	over	over	IN
18542	4124	11	them	-PRON-	PRP
18542	4124	12	,	,	,
18542	4124	13	and	and	CC
18542	4124	14	serve	serve	VB
18542	4124	15	.	.	.
18542	4125	1	BOILED	BOILED	NNP
18542	4125	2	BROOK	BROOK	NNP
18542	4125	3	-	-	HYPH
18542	4125	4	TROUT	TROUT	NNP
18542	4125	5	--	--	:
18542	4125	6	II	II	NNP
18542	4125	7	Prepare	Prepare	NNP
18542	4125	8	and	and	CC
18542	4125	9	clean	clean	VB
18542	4125	10	four	four	CD
18542	4125	11	large	large	JJ
18542	4125	12	trout	trout	NN
18542	4125	13	,	,	,
18542	4125	14	pour	pour	VBP
18542	4125	15	over	over	IN
18542	4125	16	then	then	RB
18542	4125	17	two	two	CD
18542	4125	18	cupfuls	cupful	NNS
18542	4125	19	of	of	IN
18542	4125	20	boiling	boil	VBG
18542	4125	21	vinegar	vinegar	NN
18542	4125	22	,	,	,
18542	4125	23	two	two	CD
18542	4125	24	cupfuls	cupful	NNS
18542	4125	25	of	of	IN
18542	4125	26	white	white	JJ
18542	4125	27	wine	wine	NN
18542	4125	28	,	,	,
18542	4125	29	and	and	CC
18542	4125	30	enough	enough	JJ
18542	4125	31	water	water	NN
18542	4125	32	to	to	TO
18542	4125	33	cover	cover	VB
18542	4125	34	.	.	.
18542	4126	1	Add	add	VB
18542	4126	2	an	an	DT
18542	4126	3	onion	onion	NN
18542	4126	4	,	,	,
18542	4126	5	three	three	CD
18542	4126	6	cloves	clove	NNS
18542	4126	7	,	,	,
18542	4126	8	three	three	CD
18542	4126	9	stalks	stalk	NNS
18542	4126	10	of	of	IN
18542	4126	11	celery	celery	NN
18542	4126	12	,	,	,
18542	4126	13	four	four	CD
18542	4126	14	bay	bay	NN
18542	4126	15	-	-	HYPH
18542	4126	16	leaves	leave	NNS
18542	4126	17	,	,	,
18542	4126	18	a	a	DT
18542	4126	19	small	small	JJ
18542	4126	20	bunch	bunch	NN
18542	4126	21	of	of	IN
18542	4126	22	parsley	parsley	NN
18542	4126	23	,	,	,
18542	4126	24	a	a	DT
18542	4126	25	teaspoonful	teaspoonful	NN
18542	4126	26	of	of	IN
18542	4126	27	peppercorns	peppercorn	NNS
18542	4126	28	,	,	,
18542	4126	29	and	and	CC
18542	4126	30	a	a	DT
18542	4126	31	little	little	JJ
18542	4126	32	salt	salt	NN
18542	4126	33	.	.	.
18542	4127	1	Cover	cover	NN
18542	4127	2	,	,	,
18542	4127	3	boil	boil	VBP
18542	4127	4	until	until	IN
18542	4127	5	done	do	VBN
18542	4127	6	,	,	,
18542	4127	7	drain	drain	VB
18542	4127	8	,	,	,
18542	4127	9	and	and	CC
18542	4127	10	serve	serve	VB
18542	4127	11	with	with	IN
18542	4127	12	any	any	DT
18542	4127	13	preferred	preferred	JJ
18542	4127	14	sauce	sauce	NN
18542	4127	15	.	.	.
18542	4128	1	FRIED	FRIED	NNP
18542	4128	2	TROUT	TROUT	NNP
18542	4128	3	--	--	:
18542	4128	4	I	-PRON-	PRP
18542	4128	5	Roll	roll	VBP
18542	4128	6	the	the	DT
18542	4128	7	cleaned	clean	VBN
18542	4128	8	fish	fish	NN
18542	4128	9	in	in	IN
18542	4128	10	seasoned	season	VBN
18542	4128	11	flour	flour	NN
18542	4128	12	and	and	CC
18542	4128	13	fry	fry	NN
18542	4128	14	in	in	IN
18542	4128	15	deep	deep	JJ
18542	4128	16	fat	fat	NN
18542	4128	17	.	.	.
18542	4129	1	FRIED	FRIED	NNP
18542	4129	2	TROUT	TROUT	NNP
18542	4129	3	--	--	:
18542	4129	4	II	II	NNP
18542	4129	5	Clean	clean	VBP
18542	4129	6	the	the	DT
18542	4129	7	fish	fish	NN
18542	4129	8	,	,	,
18542	4129	9	split	split	NN
18542	4129	10	,	,	,
18542	4129	11	season	season	NN
18542	4129	12	with	with	IN
18542	4129	13	salt	salt	NN
18542	4129	14	,	,	,
18542	4129	15	dredge	dredge	NN
18542	4129	16	with	with	IN
18542	4129	17	flour	flour	NN
18542	4129	18	,	,	,
18542	4129	19	and	and	CC
18542	4129	20	sauté	sauté	VB
18542	4129	21	for	for	IN
18542	4129	22	five	five	CD
18542	4129	23	minutes	minute	NNS
18542	4129	24	in	in	IN
18542	4129	25	hot	hot	JJ
18542	4129	26	butter	butter	NN
18542	4129	27	.	.	.
18542	4130	1	[	[	-LRB-
18542	4130	2	Page	page	NN
18542	4130	3	414	414	CD
18542	4130	4	]	]	-RRB-
18542	4130	5	FRIED	FRIED	NNP
18542	4130	6	TROUT	trout	NN
18542	4130	7	--	--	:
18542	4130	8	III	III	NNP
18542	4130	9	Salt	Salt	NNP
18542	4130	10	the	the	DT
18542	4130	11	fish	fish	NN
18542	4130	12	and	and	CC
18542	4130	13	dip	dip	NN
18542	4130	14	in	in	IN
18542	4130	15	equal	equal	JJ
18542	4130	16	parts	part	NNS
18542	4130	17	of	of	IN
18542	4130	18	flour	flour	NN
18542	4130	19	and	and	CC
18542	4130	20	corn	corn	NN
18542	4130	21	-	-	HYPH
18542	4130	22	meal	meal	NN
18542	4130	23	,	,	,
18542	4130	24	thoroughly	thoroughly	RB
18542	4130	25	mixed	mixed	JJ
18542	4130	26	.	.	.
18542	4131	1	Sauté	sauté	NN
18542	4131	2	in	in	IN
18542	4131	3	salt	salt	NN
18542	4131	4	pork	pork	NN
18542	4131	5	fat	fat	NN
18542	4131	6	.	.	.
18542	4132	1	FRIED	FRIED	NNP
18542	4132	2	BROOK	BROOK	NNP
18542	4132	3	-	-	HYPH
18542	4132	4	TROUT	trout	NN
18542	4132	5	Clean	clean	JJ
18542	4132	6	and	and	CC
18542	4132	7	split	split	VBD
18542	4132	8	the	the	DT
18542	4132	9	fish	fish	NN
18542	4132	10	,	,	,
18542	4132	11	dip	dip	NN
18542	4132	12	in	in	IN
18542	4132	13	seasoned	season	VBN
18542	4132	14	flour	flour	NN
18542	4132	15	or	or	CC
18542	4132	16	corn	corn	NN
18542	4132	17	-	-	HYPH
18542	4132	18	meal	meal	NN
18542	4132	19	,	,	,
18542	4132	20	and	and	CC
18542	4132	21	sauté	sauté	NN
18542	4132	22	in	in	IN
18542	4132	23	butter	butter	NN
18542	4132	24	or	or	CC
18542	4132	25	salt	salt	NN
18542	4132	26	pork	pork	NN
18542	4132	27	fat	fat	NN
18542	4132	28	.	.	.
18542	4133	1	FRIED	FRIED	NNP
18542	4133	2	FILLETS	FILLETS	NNP
18542	4133	3	OF	of	IN
18542	4133	4	TROUT	trout	NN
18542	4133	5	--	--	:
18542	4133	6	I	-PRON-	PRP
18542	4133	7	Remove	remove	VBP
18542	4133	8	the	the	DT
18542	4133	9	fillets	fillet	NNS
18542	4133	10	from	from	IN
18542	4133	11	slices	slice	NNS
18542	4133	12	of	of	IN
18542	4133	13	sea	sea	NN
18542	4133	14	-	-	HYPH
18542	4133	15	trout	trout	NN
18542	4133	16	,	,	,
18542	4133	17	dip	dip	NN
18542	4133	18	in	in	IN
18542	4133	19	beaten	beat	VBN
18542	4133	20	egg	egg	NN
18542	4133	21	,	,	,
18542	4133	22	then	then	RB
18542	4133	23	in	in	IN
18542	4133	24	seasoned	seasoned	JJ
18542	4133	25	crumbs	crumb	NNS
18542	4133	26	,	,	,
18542	4133	27	and	and	CC
18542	4133	28	fry	fry	VB
18542	4133	29	in	in	IN
18542	4133	30	deep	deep	JJ
18542	4133	31	fat	fat	NN
18542	4133	32	.	.	.
18542	4134	1	Serve	serve	VB
18542	4134	2	with	with	IN
18542	4134	3	Tartar	Tartar	NNP
18542	4134	4	Sauce	Sauce	NNP
18542	4134	5	.	.	.
18542	4135	1	FRIED	FRIED	NNP
18542	4135	2	FILLETS	FILLETS	NNP
18542	4135	3	OF	of	IN
18542	4135	4	TROUT	trout	NN
18542	4135	5	--	--	:
18542	4135	6	II	II	NNP
18542	4135	7	Boil	Boil	NNP
18542	4135	8	and	and	CC
18542	4135	9	cool	cool	VB
18542	4135	10	a	a	DT
18542	4135	11	trout	trout	NN
18542	4135	12	and	and	CC
18542	4135	13	divide	divide	VB
18542	4135	14	into	into	IN
18542	4135	15	fillets	fillet	NNS
18542	4135	16	,	,	,
18542	4135	17	removing	remove	VBG
18542	4135	18	the	the	DT
18542	4135	19	bone	bone	NN
18542	4135	20	.	.	.
18542	4136	1	Season	season	NN
18542	4136	2	with	with	IN
18542	4136	3	lemon	lemon	NN
18542	4136	4	-	-	HYPH
18542	4136	5	juice	juice	NN
18542	4136	6	,	,	,
18542	4136	7	chopped	chop	VBD
18542	4136	8	onion	onion	NN
18542	4136	9	,	,	,
18542	4136	10	and	and	CC
18542	4136	11	minced	mince	VBD
18542	4136	12	parsley	parsley	NN
18542	4136	13	,	,	,
18542	4136	14	and	and	CC
18542	4136	15	cover	cover	VB
18542	4136	16	with	with	IN
18542	4136	17	a	a	DT
18542	4136	18	very	very	RB
18542	4136	19	thick	thick	JJ
18542	4136	20	Cream	Cream	NNP
18542	4136	21	Sauce	Sauce	NNP
18542	4136	22	.	.	.
18542	4137	1	Dip	dip	VB
18542	4137	2	into	into	IN
18542	4137	3	crumbs	crumb	NNS
18542	4137	4	,	,	,
18542	4137	5	then	then	RB
18542	4137	6	into	into	IN
18542	4137	7	beaten	beat	VBN
18542	4137	8	egg	egg	NN
18542	4137	9	,	,	,
18542	4137	10	then	then	RB
18542	4137	11	into	into	IN
18542	4137	12	crumbs	crumb	NNS
18542	4137	13	,	,	,
18542	4137	14	fry	fry	VB
18542	4137	15	in	in	IN
18542	4137	16	deep	deep	JJ
18542	4137	17	fat	fat	NN
18542	4137	18	,	,	,
18542	4137	19	and	and	CC
18542	4137	20	serve	serve	VB
18542	4137	21	with	with	IN
18542	4137	22	any	any	DT
18542	4137	23	preferred	preferred	JJ
18542	4137	24	sauce	sauce	NN
18542	4137	25	.	.	.
18542	4138	1	FRIED	FRIED	NNP
18542	4138	2	TROUT	TROUT	NNP
18542	4138	3	WITH	with	IN
18542	4138	4	MUSHROOM	MUSHROOM	NNP
18542	4138	5	SAUCE	SAUCE	NNP
18542	4138	6	Dip	Dip	NNP
18542	4138	7	slices	slice	NNS
18542	4138	8	of	of	IN
18542	4138	9	sea	sea	NN
18542	4138	10	-	-	HYPH
18542	4138	11	trout	trout	NN
18542	4138	12	in	in	IN
18542	4138	13	beaten	beat	VBN
18542	4138	14	egg	egg	NN
18542	4138	15	,	,	,
18542	4138	16	then	then	RB
18542	4138	17	[	[	-LRB-
18542	4138	18	Page	page	NN
18542	4138	19	415	415	CD
18542	4138	20	]	]	-RRB-
18542	4138	21	in	in	IN
18542	4138	22	seasoned	seasoned	JJ
18542	4138	23	crumbs	crumb	NNS
18542	4138	24	,	,	,
18542	4138	25	and	and	CC
18542	4138	26	fry	fry	VB
18542	4138	27	in	in	IN
18542	4138	28	deep	deep	JJ
18542	4138	29	fat	fat	NN
18542	4138	30	.	.	.
18542	4139	1	Serve	serve	VB
18542	4139	2	with	with	IN
18542	4139	3	the	the	DT
18542	4139	4	sauce	sauce	NN
18542	4139	5	given	give	VBN
18542	4139	6	in	in	IN
18542	4139	7	the	the	DT
18542	4139	8	recipe	recipe	NN
18542	4139	9	for	for	IN
18542	4139	10	Baked	Baked	NNP
18542	4139	11	Trout	Trout	NNP
18542	4139	12	with	with	IN
18542	4139	13	Mushroom	Mushroom	NNP
18542	4139	14	Sauce	Sauce	NNP
18542	4139	15	.	.	.
18542	4140	1	TROUT	trout	NN
18542	4140	2	WITH	with	IN
18542	4140	3	REMOULADE	REMOULADE	NNP
18542	4140	4	SAUCE	SAUCE	VBN
18542	4140	5	Sauté	Sauté	VBG
18542	4140	6	a	a	DT
18542	4140	7	small	small	JJ
18542	4140	8	trout	trout	NN
18542	4140	9	in	in	IN
18542	4140	10	butter	butter	NN
18542	4140	11	,	,	,
18542	4140	12	drain	drain	VB
18542	4140	13	on	on	IN
18542	4140	14	brown	brown	JJ
18542	4140	15	paper	paper	NN
18542	4140	16	,	,	,
18542	4140	17	and	and	CC
18542	4140	18	serve	serve	VB
18542	4140	19	with	with	IN
18542	4140	20	Remoulade	Remoulade	NNP
18542	4140	21	Sauce	Sauce	NNP
18542	4140	22	.	.	.
18542	4141	1	FILLETS	FILLETS	NNP
18542	4141	2	OF	of	IN
18542	4141	3	TROUT	trout	NN
18542	4141	4	À	À	NNP
18542	4141	5	L'AURORE	L'AURORE	NNP
18542	4141	6	Sauté	Sauté	VBG
18542	4141	7	the	the	DT
18542	4141	8	fillets	fillet	NNS
18542	4141	9	of	of	IN
18542	4141	10	a	a	DT
18542	4141	11	cleaned	clean	VBN
18542	4141	12	trout	trout	NN
18542	4141	13	in	in	IN
18542	4141	14	butter	butter	NN
18542	4141	15	,	,	,
18542	4141	16	seasoning	seasoning	NN
18542	4141	17	with	with	IN
18542	4141	18	salt	salt	NN
18542	4141	19	and	and	CC
18542	4141	20	pepper	pepper	NN
18542	4141	21	.	.	.
18542	4142	1	Drain	drain	VB
18542	4142	2	and	and	CC
18542	4142	3	serve	serve	VB
18542	4142	4	with	with	IN
18542	4142	5	Aurora	Aurora	NNP
18542	4142	6	Sauce	Sauce	NNP
18542	4142	7	.	.	.
18542	4143	1	BAKED	BAKED	NNP
18542	4143	2	TROUT	trout	NN
18542	4143	3	--	--	:
18542	4143	4	I	-PRON-	PRP
18542	4143	5	Scrape	scrape	VBP
18542	4143	6	and	and	CC
18542	4143	7	clean	clean	VB
18542	4143	8	the	the	DT
18542	4143	9	trout	trout	NN
18542	4143	10	,	,	,
18542	4143	11	stuff	stuff	NN
18542	4143	12	with	with	IN
18542	4143	13	seasoned	seasoned	JJ
18542	4143	14	crumbs	crumb	NNS
18542	4143	15	,	,	,
18542	4143	16	and	and	CC
18542	4143	17	put	put	VBD
18542	4143	18	into	into	IN
18542	4143	19	a	a	DT
18542	4143	20	buttered	butter	VBN
18542	4143	21	baking	baking	NN
18542	4143	22	-	-	HYPH
18542	4143	23	dish	dish	NN
18542	4143	24	.	.	.
18542	4144	1	Lay	lay	VB
18542	4144	2	a	a	DT
18542	4144	3	thin	thin	JJ
18542	4144	4	slice	slice	NN
18542	4144	5	of	of	IN
18542	4144	6	salt	salt	NN
18542	4144	7	pork	pork	NN
18542	4144	8	on	on	IN
18542	4144	9	each	each	DT
18542	4144	10	fish	fish	NN
18542	4144	11	,	,	,
18542	4144	12	sprinkle	sprinkle	VB
18542	4144	13	with	with	IN
18542	4144	14	three	three	CD
18542	4144	15	or	or	CC
18542	4144	16	four	four	CD
18542	4144	17	tablespoonfuls	tablespoonful	NNS
18542	4144	18	of	of	IN
18542	4144	19	chopped	chopped	JJ
18542	4144	20	onions	onion	NNS
18542	4144	21	,	,	,
18542	4144	22	add	add	VB
18542	4144	23	a	a	DT
18542	4144	24	can	can	NN
18542	4144	25	of	of	IN
18542	4144	26	mushrooms	mushroom	NNS
18542	4144	27	drained	drain	VBN
18542	4144	28	from	from	IN
18542	4144	29	the	the	DT
18542	4144	30	liquor	liquor	NN
18542	4144	31	,	,	,
18542	4144	32	a	a	DT
18542	4144	33	tablespoonful	tablespoonful	NN
18542	4144	34	of	of	IN
18542	4144	35	minced	mince	VBN
18542	4144	36	parsley	parsley	NN
18542	4144	37	,	,	,
18542	4144	38	three	three	CD
18542	4144	39	tablespoonfuls	tablespoonful	NNS
18542	4144	40	of	of	IN
18542	4144	41	butter	butter	NN
18542	4144	42	,	,	,
18542	4144	43	and	and	CC
18542	4144	44	one	one	CD
18542	4144	45	cupful	cupful	NN
18542	4144	46	of	of	IN
18542	4144	47	stock	stock	NN
18542	4144	48	.	.	.
18542	4145	1	Bake	bake	VB
18542	4145	2	,	,	,
18542	4145	3	basting	baste	VBG
18542	4145	4	frequently	frequently	RB
18542	4145	5	.	.	.
18542	4146	1	Thicken	Thicken	NNP
18542	4146	2	the	the	DT
18542	4146	3	liquid	liquid	NN
18542	4146	4	with	with	IN
18542	4146	5	butter	butter	NN
18542	4146	6	and	and	CC
18542	4146	7	flour	flour	NN
18542	4146	8	cooked	cook	VBN
18542	4146	9	together	together	RB
18542	4146	10	,	,	,
18542	4146	11	pour	pour	VBP
18542	4146	12	over	over	IN
18542	4146	13	the	the	DT
18542	4146	14	fish	fish	NN
18542	4146	15	,	,	,
18542	4146	16	and	and	CC
18542	4146	17	serve	serve	VB
18542	4146	18	.	.	.
18542	4147	1	BAKED	BAKED	NNP
18542	4147	2	TROUT	trout	NN
18542	4147	3	--	--	:
18542	4147	4	II	ii	CD
18542	4147	5	Clean	clean	VBP
18542	4147	6	a	a	DT
18542	4147	7	large	large	JJ
18542	4147	8	sea	sea	NN
18542	4147	9	or	or	CC
18542	4147	10	lake	lake	NN
18542	4147	11	trout	trout	NN
18542	4147	12	.	.	.
18542	4148	1	Prepare	prepare	VB
18542	4148	2	a	a	DT
18542	4148	3	[	[	-LRB-
18542	4148	4	Page	page	NN
18542	4148	5	416	416	CD
18542	4148	6	]	]	-RRB-
18542	4148	7	stuffing	stuffing	NN
18542	4148	8	of	of	IN
18542	4148	9	bread	bread	NN
18542	4148	10	-	-	HYPH
18542	4148	11	crumbs	crumb	NNS
18542	4148	12	,	,	,
18542	4148	13	seasoning	seasoning	NN
18542	4148	14	with	with	IN
18542	4148	15	chopped	chopped	JJ
18542	4148	16	onions	onion	NNS
18542	4148	17	,	,	,
18542	4148	18	celery	celery	NN
18542	4148	19	,	,	,
18542	4148	20	salt	salt	NN
18542	4148	21	,	,	,
18542	4148	22	pepper	pepper	NN
18542	4148	23	,	,	,
18542	4148	24	and	and	CC
18542	4148	25	melted	melted	JJ
18542	4148	26	butter	butter	NN
18542	4148	27	.	.	.
18542	4149	1	Cook	cook	VB
18542	4149	2	the	the	DT
18542	4149	3	stuffing	stuffing	NN
18542	4149	4	for	for	IN
18542	4149	5	ten	ten	CD
18542	4149	6	minutes	minute	NNS
18542	4149	7	,	,	,
18542	4149	8	using	use	VBG
18542	4149	9	as	as	RB
18542	4149	10	little	little	JJ
18542	4149	11	water	water	NN
18542	4149	12	as	as	IN
18542	4149	13	possible	possible	JJ
18542	4149	14	.	.	.
18542	4150	1	Stuff	stuff	VB
18542	4150	2	the	the	DT
18542	4150	3	fish	fish	NN
18542	4150	4	,	,	,
18542	4150	5	put	put	VBD
18542	4150	6	into	into	IN
18542	4150	7	a	a	DT
18542	4150	8	buttered	butter	VBN
18542	4150	9	baking	baking	NN
18542	4150	10	-	-	HYPH
18542	4150	11	pan	pan	NN
18542	4150	12	with	with	IN
18542	4150	13	enough	enough	JJ
18542	4150	14	hot	hot	JJ
18542	4150	15	water	water	NN
18542	4150	16	to	to	TO
18542	4150	17	keep	keep	VB
18542	4150	18	from	from	IN
18542	4150	19	burning	burn	VBG
18542	4150	20	.	.	.
18542	4151	1	Cover	cover	VB
18542	4151	2	the	the	DT
18542	4151	3	fish	fish	NN
18542	4151	4	with	with	IN
18542	4151	5	thin	thin	JJ
18542	4151	6	slices	slice	NNS
18542	4151	7	of	of	IN
18542	4151	8	salt	salt	NN
18542	4151	9	pork	pork	NN
18542	4151	10	and	and	CC
18542	4151	11	bake	bake	NN
18542	4151	12	until	until	IN
18542	4151	13	done	do	VBN
18542	4151	14	,	,	,
18542	4151	15	adding	add	VBG
18542	4151	16	more	more	RBR
18542	4151	17	hot	hot	JJ
18542	4151	18	water	water	NN
18542	4151	19	if	if	IN
18542	4151	20	required	require	VBN
18542	4151	21	.	.	.
18542	4152	1	Brown	brown	JJ
18542	4152	2	two	two	CD
18542	4152	3	tablespoonfuls	tablespoonful	NNS
18542	4152	4	of	of	IN
18542	4152	5	flour	flour	NN
18542	4152	6	in	in	IN
18542	4152	7	butter	butter	NN
18542	4152	8	,	,	,
18542	4152	9	add	add	VB
18542	4152	10	half	half	PDT
18542	4152	11	a	a	DT
18542	4152	12	cupful	cupful	NN
18542	4152	13	of	of	IN
18542	4152	14	cream	cream	NN
18542	4152	15	,	,	,
18542	4152	16	and	and	CC
18542	4152	17	enough	enough	JJ
18542	4152	18	boiling	boiling	NN
18542	4152	19	water	water	NN
18542	4152	20	to	to	TO
18542	4152	21	make	make	VB
18542	4152	22	a	a	DT
18542	4152	23	smooth	smooth	JJ
18542	4152	24	thick	thick	JJ
18542	4152	25	sauce	sauce	NN
18542	4152	26	.	.	.
18542	4153	1	Season	season	NN
18542	4153	2	with	with	IN
18542	4153	3	salt	salt	NN
18542	4153	4	and	and	CC
18542	4153	5	pepper	pepper	NN
18542	4153	6	,	,	,
18542	4153	7	add	add	VB
18542	4153	8	a	a	DT
18542	4153	9	few	few	JJ
18542	4153	10	capers	caper	NNS
18542	4153	11	,	,	,
18542	4153	12	pour	pour	VBP
18542	4153	13	around	around	IN
18542	4153	14	the	the	DT
18542	4153	15	fish	fish	NN
18542	4153	16	,	,	,
18542	4153	17	and	and	CC
18542	4153	18	serve	serve	VB
18542	4153	19	.	.	.
18542	4154	1	BAKED	BAKED	NNP
18542	4154	2	TROUT	trout	NN
18542	4154	3	--	--	:
18542	4154	4	III	III	NNP
18542	4154	5	Stuff	Stuff	NNP
18542	4154	6	a	a	DT
18542	4154	7	large	large	JJ
18542	4154	8	sea	sea	NN
18542	4154	9	or	or	CC
18542	4154	10	lake	lake	NN
18542	4154	11	trout	trout	NN
18542	4154	12	with	with	IN
18542	4154	13	mashed	mashed	JJ
18542	4154	14	potatoes	potato	NNS
18542	4154	15	,	,	,
18542	4154	16	seasoning	season	VBG
18542	4154	17	with	with	IN
18542	4154	18	butter	butter	NN
18542	4154	19	,	,	,
18542	4154	20	pepper	pepper	NN
18542	4154	21	,	,	,
18542	4154	22	salt	salt	NN
18542	4154	23	,	,	,
18542	4154	24	and	and	CC
18542	4154	25	grated	grate	VBD
18542	4154	26	onion	onion	NN
18542	4154	27	.	.	.
18542	4155	1	Butter	butter	VB
18542	4155	2	a	a	DT
18542	4155	3	baking	baking	NN
18542	4155	4	-	-	HYPH
18542	4155	5	pan	pan	NN
18542	4155	6	and	and	CC
18542	4155	7	cover	cover	VB
18542	4155	8	the	the	DT
18542	4155	9	bottom	bottom	NN
18542	4155	10	with	with	IN
18542	4155	11	thin	thin	JJ
18542	4155	12	slices	slice	NNS
18542	4155	13	of	of	IN
18542	4155	14	tomatoes	tomato	NNS
18542	4155	15	.	.	.
18542	4156	1	Lay	lay	VB
18542	4156	2	the	the	DT
18542	4156	3	fish	fish	NN
18542	4156	4	upon	upon	IN
18542	4156	5	it	-PRON-	PRP
18542	4156	6	,	,	,
18542	4156	7	sprinkle	sprinkle	VB
18542	4156	8	with	with	IN
18542	4156	9	salt	salt	NN
18542	4156	10	and	and	CC
18542	4156	11	pepper	pepper	NN
18542	4156	12	,	,	,
18542	4156	13	add	add	VB
18542	4156	14	two	two	CD
18542	4156	15	tablespoonfuls	tablespoonful	NNS
18542	4156	16	of	of	IN
18542	4156	17	butter	butter	NN
18542	4156	18	and	and	CC
18542	4156	19	enough	enough	JJ
18542	4156	20	water	water	NN
18542	4156	21	to	to	TO
18542	4156	22	keep	keep	VB
18542	4156	23	from	from	IN
18542	4156	24	burning	burn	VBG
18542	4156	25	.	.	.
18542	4157	1	Bake	bake	VB
18542	4157	2	until	until	IN
18542	4157	3	done	do	VBN
18542	4157	4	and	and	CC
18542	4157	5	serve	serve	VB
18542	4157	6	with	with	IN
18542	4157	7	the	the	DT
18542	4157	8	tomatoes	tomato	NNS
18542	4157	9	and	and	CC
18542	4157	10	sliced	slice	VBD
18542	4157	11	hard	hard	RB
18542	4157	12	-	-	HYPH
18542	4157	13	boiled	boil	VBN
18542	4157	14	eggs	egg	NNS
18542	4157	15	.	.	.
18542	4158	1	BAKED	BAKED	NNP
18542	4158	2	BROOK	BROOK	NNP
18542	4158	3	-	-	HYPH
18542	4158	4	TROUT	trout	NN
18542	4158	5	--	--	:
18542	4158	6	I	-PRON-	PRP
18542	4158	7	Clean	clean	VBP
18542	4158	8	and	and	CC
18542	4158	9	score	score	VBP
18542	4158	10	small	small	JJ
18542	4158	11	trout	trout	NN
18542	4158	12	,	,	,
18542	4158	13	dip	dip	NN
18542	4158	14	in	in	IN
18542	4158	15	seasoned	season	VBN
18542	4158	16	melted	melted	JJ
18542	4158	17	butter	butter	NN
18542	4158	18	,	,	,
18542	4158	19	and	and	CC
18542	4158	20	put	put	VBD
18542	4158	21	in	in	RP
18542	4158	22	a	a	DT
18542	4158	23	buttered	butter	VBN
18542	4158	24	baking	baking	NN
18542	4158	25	-	-	HYPH
18542	4158	26	pan	pan	NNP
18542	4158	27	.	.	.
18542	4159	1	Cover	cover	VB
18542	4159	2	with	with	IN
18542	4159	3	buttered	butter	VBN
18542	4159	4	paper	paper	NN
18542	4159	5	and	and	CC
18542	4159	6	bake	bake	NN
18542	4159	7	,	,	,
18542	4159	8	[	[	-LRB-
18542	4159	9	Page	page	NN
18542	4159	10	417	417	CD
18542	4159	11	]	]	-RRB-
18542	4159	12	basting	baste	VBG
18542	4159	13	with	with	IN
18542	4159	14	their	-PRON-	PRP$
18542	4159	15	own	own	JJ
18542	4159	16	liquid	liquid	NN
18542	4159	17	until	until	IN
18542	4159	18	done	do	VBN
18542	4159	19	.	.	.
18542	4160	1	Serve	serve	VB
18542	4160	2	with	with	IN
18542	4160	3	any	any	DT
18542	4160	4	preferred	preferred	JJ
18542	4160	5	sauce	sauce	NN
18542	4160	6	.	.	.
18542	4161	1	BAKED	BAKED	NNP
18542	4161	2	BROOK	BROOK	NNP
18542	4161	3	-	-	HYPH
18542	4161	4	TROUT	trout	NN
18542	4161	5	--	--	:
18542	4161	6	II	II	NNP
18542	4161	7	Chop	Chop	NNP
18542	4161	8	fine	fine	JJ
18542	4161	9	three	three	CD
18542	4161	10	or	or	CC
18542	4161	11	four	four	CD
18542	4161	12	large	large	JJ
18542	4161	13	mushrooms	mushroom	NNS
18542	4161	14	and	and	CC
18542	4161	15	a	a	DT
18542	4161	16	truffle	truffle	NN
18542	4161	17	,	,	,
18542	4161	18	fry	fry	NN
18542	4161	19	for	for	IN
18542	4161	20	a	a	DT
18542	4161	21	moment	moment	NN
18542	4161	22	in	in	IN
18542	4161	23	butter	butter	NN
18542	4161	24	,	,	,
18542	4161	25	season	season	NN
18542	4161	26	with	with	IN
18542	4161	27	salt	salt	NN
18542	4161	28	and	and	CC
18542	4161	29	cayenne	cayenne	NN
18542	4161	30	,	,	,
18542	4161	31	add	add	VB
18542	4161	32	enough	enough	JJ
18542	4161	33	melted	melted	JJ
18542	4161	34	butter	butter	NN
18542	4161	35	to	to	TO
18542	4161	36	make	make	VB
18542	4161	37	a	a	DT
18542	4161	38	smooth	smooth	JJ
18542	4161	39	paste	paste	NN
18542	4161	40	,	,	,
18542	4161	41	and	and	CC
18542	4161	42	stuff	stuff	VB
18542	4161	43	large	large	JJ
18542	4161	44	brook	brook	NN
18542	4161	45	-	-	HYPH
18542	4161	46	trout	trout	NN
18542	4161	47	with	with	IN
18542	4161	48	the	the	DT
18542	4161	49	mixture	mixture	NN
18542	4161	50	.	.	.
18542	4162	1	Put	put	VB
18542	4162	2	in	in	RP
18542	4162	3	a	a	DT
18542	4162	4	buttered	butter	VBN
18542	4162	5	baking	baking	NN
18542	4162	6	-	-	HYPH
18542	4162	7	pan	pan	NNP
18542	4162	8	,	,	,
18542	4162	9	sprinkle	sprinkle	VB
18542	4162	10	with	with	IN
18542	4162	11	minced	mince	VBN
18542	4162	12	parsley	parsley	NNP
18542	4162	13	,	,	,
18542	4162	14	and	and	CC
18542	4162	15	pour	pour	VB
18542	4162	16	over	over	IN
18542	4162	17	half	half	PDT
18542	4162	18	a	a	DT
18542	4162	19	cupful	cupful	NN
18542	4162	20	of	of	IN
18542	4162	21	stock	stock	NN
18542	4162	22	to	to	IN
18542	4162	23	which	which	WDT
18542	4162	24	two	two	CD
18542	4162	25	tablespoonfuls	tablespoonful	NNS
18542	4162	26	of	of	IN
18542	4162	27	butter	butter	NN
18542	4162	28	have	have	VBP
18542	4162	29	been	be	VBN
18542	4162	30	added	add	VBN
18542	4162	31	.	.	.
18542	4163	1	Bake	bake	VB
18542	4163	2	for	for	IN
18542	4163	3	half	half	PDT
18542	4163	4	an	an	DT
18542	4163	5	hour	hour	NN
18542	4163	6	,	,	,
18542	4163	7	basting	baste	VBG
18542	4163	8	as	as	IN
18542	4163	9	required	require	VBN
18542	4163	10	.	.	.
18542	4164	1	BAKED	BAKED	NNP
18542	4164	2	BROOK	BROOK	NNP
18542	4164	3	-	-	HYPH
18542	4164	4	TROUT	trout	NN
18542	4164	5	--	--	:
18542	4164	6	III	III	NNP
18542	4164	7	Soak	Soak	NNP
18542	4164	8	a	a	DT
18542	4164	9	cupful	cupful	NN
18542	4164	10	of	of	IN
18542	4164	11	bread	bread	NN
18542	4164	12	-	-	HYPH
18542	4164	13	crumbs	crumb	NNS
18542	4164	14	in	in	IN
18542	4164	15	milk	milk	NN
18542	4164	16	,	,	,
18542	4164	17	squeeze	squeeze	VB
18542	4164	18	dry	dry	JJ
18542	4164	19	,	,	,
18542	4164	20	add	add	VB
18542	4164	21	two	two	CD
18542	4164	22	tablespoonfuls	tablespoonful	NNS
18542	4164	23	of	of	IN
18542	4164	24	butter	butter	NN
18542	4164	25	,	,	,
18542	4164	26	the	the	DT
18542	4164	27	yolk	yolk	NN
18542	4164	28	of	of	IN
18542	4164	29	an	an	DT
18542	4164	30	egg	egg	NN
18542	4164	31	,	,	,
18542	4164	32	and	and	CC
18542	4164	33	pepper	pepper	NN
18542	4164	34	,	,	,
18542	4164	35	salt	salt	NN
18542	4164	36	,	,	,
18542	4164	37	thyme	thyme	NNS
18542	4164	38	,	,	,
18542	4164	39	and	and	CC
18542	4164	40	lemon	lemon	NN
18542	4164	41	-	-	HYPH
18542	4164	42	juice	juice	NN
18542	4164	43	to	to	TO
18542	4164	44	season	season	VB
18542	4164	45	.	.	.
18542	4165	1	Stuff	stuff	VB
18542	4165	2	the	the	DT
18542	4165	3	fish	fish	NN
18542	4165	4	,	,	,
18542	4165	5	sew	sew	VB
18542	4165	6	up	up	RP
18542	4165	7	,	,	,
18542	4165	8	put	put	VBN
18542	4165	9	in	in	RP
18542	4165	10	a	a	DT
18542	4165	11	buttered	butter	VBN
18542	4165	12	baking	baking	NN
18542	4165	13	-	-	HYPH
18542	4165	14	pan	pan	NN
18542	4165	15	,	,	,
18542	4165	16	dredge	dredge	NN
18542	4165	17	with	with	IN
18542	4165	18	flour	flour	NN
18542	4165	19	,	,	,
18542	4165	20	dot	dot	NN
18542	4165	21	with	with	IN
18542	4165	22	butter	butter	NN
18542	4165	23	,	,	,
18542	4165	24	and	and	CC
18542	4165	25	bake	bake	NN
18542	4165	26	.	.	.
18542	4166	1	BAKED	BAKED	NNP
18542	4166	2	TROUT	trout	NN
18542	4166	3	WITH	with	IN
18542	4166	4	WHITE	white	JJ
18542	4166	5	WINE	wine	NN
18542	4166	6	--	--	:
18542	4166	7	I	-PRON-	PRP
18542	4166	8	Put	put	VBP
18542	4166	9	the	the	DT
18542	4166	10	cleaned	clean	VBN
18542	4166	11	fish	fish	NN
18542	4166	12	in	in	IN
18542	4166	13	a	a	DT
18542	4166	14	small	small	JJ
18542	4166	15	buttered	butter	VBN
18542	4166	16	baking	baking	NN
18542	4166	17	-	-	HYPH
18542	4166	18	pan	pan	NN
18542	4166	19	with	with	IN
18542	4166	20	white	white	JJ
18542	4166	21	wine	wine	NN
18542	4166	22	to	to	TO
18542	4166	23	moisten	moisten	VB
18542	4166	24	,	,	,
18542	4166	25	and	and	CC
18542	4166	26	salt	salt	NN
18542	4166	27	and	and	CC
18542	4166	28	pepper	pepper	NN
18542	4166	29	to	to	IN
18542	4166	30	season	season	NN
18542	4166	31	.	.	.
18542	4167	1	Cover	cover	VB
18542	4167	2	with	with	IN
18542	4167	3	buttered	butter	VBN
18542	4167	4	paper	paper	NN
18542	4167	5	and	and	CC
18542	4167	6	bake	bake	NN
18542	4167	7	,	,	,
18542	4167	8	basting	baste	VBG
18542	4167	9	with	with	IN
18542	4167	10	the	the	DT
18542	4167	11	liquid	liquid	NN
18542	4167	12	.	.	.
18542	4168	1	Take	take	VB
18542	4168	2	up	up	RP
18542	4168	3	the	the	DT
18542	4168	4	fish	fish	NN
18542	4168	5	,	,	,
18542	4168	6	thicken	thicken	NN
18542	4168	7	[	[	-LRB-
18542	4168	8	Page	page	NN
18542	4168	9	418	418	CD
18542	4168	10	]	]	-RRB-
18542	4168	11	the	the	DT
18542	4168	12	liquid	liquid	NN
18542	4168	13	with	with	IN
18542	4168	14	butter	butter	NN
18542	4168	15	and	and	CC
18542	4168	16	flour	flour	NN
18542	4168	17	cooked	cook	VBN
18542	4168	18	together	together	RB
18542	4168	19	,	,	,
18542	4168	20	add	add	VB
18542	4168	21	a	a	DT
18542	4168	22	little	little	RB
18542	4168	23	more	more	JJR
18542	4168	24	butter	butter	NN
18542	4168	25	,	,	,
18542	4168	26	pour	pour	VBP
18542	4168	27	over	over	IN
18542	4168	28	the	the	DT
18542	4168	29	fish	fish	NN
18542	4168	30	,	,	,
18542	4168	31	and	and	CC
18542	4168	32	serve	serve	VB
18542	4168	33	.	.	.
18542	4169	1	BAKED	BAKED	NNP
18542	4169	2	TROUT	trout	NN
18542	4169	3	WITH	with	IN
18542	4169	4	WHITE	white	JJ
18542	4169	5	WINE	wine	NN
18542	4169	6	--	--	:
18542	4169	7	II	II	NNP
18542	4169	8	Take	take	VB
18542	4169	9	the	the	DT
18542	4169	10	fillets	fillet	NNS
18542	4169	11	from	from	IN
18542	4169	12	a	a	DT
18542	4169	13	three	three	CD
18542	4169	14	-	-	HYPH
18542	4169	15	pound	pound	NN
18542	4169	16	trout	trout	NN
18542	4169	17	and	and	CC
18542	4169	18	bake	bake	VB
18542	4169	19	for	for	IN
18542	4169	20	ten	ten	CD
18542	4169	21	minutes	minute	NNS
18542	4169	22	in	in	IN
18542	4169	23	a	a	DT
18542	4169	24	buttered	butter	VBN
18542	4169	25	baking	baking	NN
18542	4169	26	-	-	HYPH
18542	4169	27	pan	pan	NNP
18542	4169	28	.	.	.
18542	4170	1	Fry	Fry	NNP
18542	4170	2	a	a	DT
18542	4170	3	chopped	chop	VBN
18542	4170	4	onion	onion	NN
18542	4170	5	in	in	IN
18542	4170	6	butter	butter	NN
18542	4170	7	,	,	,
18542	4170	8	add	add	VB
18542	4170	9	a	a	DT
18542	4170	10	tablespoonful	tablespoonful	NN
18542	4170	11	of	of	IN
18542	4170	12	flour	flour	NN
18542	4170	13	and	and	CC
18542	4170	14	half	half	PDT
18542	4170	15	a	a	DT
18542	4170	16	cupful	cupful	NN
18542	4170	17	of	of	IN
18542	4170	18	white	white	JJ
18542	4170	19	wine	wine	NN
18542	4170	20	.	.	.
18542	4171	1	Cook	cook	VB
18542	4171	2	until	until	IN
18542	4171	3	thick	thick	JJ
18542	4171	4	,	,	,
18542	4171	5	stirring	stir	VBG
18542	4171	6	constantly	constantly	RB
18542	4171	7	,	,	,
18542	4171	8	and	and	CC
18542	4171	9	add	add	VB
18542	4171	10	two	two	CD
18542	4171	11	tablespoonfuls	tablespoonful	NNS
18542	4171	12	of	of	IN
18542	4171	13	butter	butter	NN
18542	4171	14	,	,	,
18542	4171	15	broken	break	VBN
18542	4171	16	into	into	IN
18542	4171	17	bits	bit	NNS
18542	4171	18	.	.	.
18542	4172	1	Pour	pour	VB
18542	4172	2	the	the	DT
18542	4172	3	sauce	sauce	NN
18542	4172	4	over	over	IN
18542	4172	5	the	the	DT
18542	4172	6	fillets	fillet	NNS
18542	4172	7	and	and	CC
18542	4172	8	bake	bake	VB
18542	4172	9	for	for	IN
18542	4172	10	fifteen	fifteen	CD
18542	4172	11	minutes	minute	NNS
18542	4172	12	longer	long	RBR
18542	4172	13	.	.	.
18542	4173	1	BAKED	BAKED	NNP
18542	4173	2	TROUT	TROUT	NNP
18542	4173	3	À	À	NNP
18542	4173	4	LA	LA	NNP
18542	4173	5	CHAMBORD	CHAMBORD	NNP
18542	4173	6	Split	Split	NNP
18542	4173	7	and	and	CC
18542	4173	8	bone	bone	NN
18542	4173	9	the	the	DT
18542	4173	10	cleaned	clean	VBN
18542	4173	11	fish	fish	NN
18542	4173	12	and	and	CC
18542	4173	13	put	put	VBD
18542	4173	14	in	in	RP
18542	4173	15	a	a	DT
18542	4173	16	buttered	butter	VBN
18542	4173	17	baking	baking	NN
18542	4173	18	-	-	HYPH
18542	4173	19	pan	pan	NN
18542	4173	20	skin	skin	NN
18542	4173	21	side	side	NN
18542	4173	22	down	down	RB
18542	4173	23	.	.	.
18542	4174	1	Sprinkle	sprinkle	VB
18542	4174	2	with	with	IN
18542	4174	3	salt	salt	NN
18542	4174	4	,	,	,
18542	4174	5	pepper	pepper	NN
18542	4174	6	,	,	,
18542	4174	7	and	and	CC
18542	4174	8	crumbs	crumb	VBZ
18542	4174	9	,	,	,
18542	4174	10	and	and	CC
18542	4174	11	put	put	VBD
18542	4174	12	into	into	IN
18542	4174	13	the	the	DT
18542	4174	14	oven	oven	NN
18542	4174	15	.	.	.
18542	4175	1	Cover	cover	VB
18542	4175	2	the	the	DT
18542	4175	3	bones	bone	NNS
18542	4175	4	and	and	CC
18542	4175	5	trimmings	trimming	NNS
18542	4175	6	with	with	IN
18542	4175	7	cold	cold	JJ
18542	4175	8	water	water	NN
18542	4175	9	,	,	,
18542	4175	10	adding	add	VBG
18542	4175	11	two	two	CD
18542	4175	12	tablespoonfuls	tablespoonful	NNS
18542	4175	13	of	of	IN
18542	4175	14	butter	butter	NN
18542	4175	15	,	,	,
18542	4175	16	a	a	DT
18542	4175	17	sliced	sliced	JJ
18542	4175	18	onion	onion	NN
18542	4175	19	,	,	,
18542	4175	20	and	and	CC
18542	4175	21	two	two	CD
18542	4175	22	cupfuls	cupful	NNS
18542	4175	23	of	of	IN
18542	4175	24	stock	stock	NN
18542	4175	25	.	.	.
18542	4176	1	Boil	boil	VB
18542	4176	2	for	for	IN
18542	4176	3	half	half	PDT
18542	4176	4	an	an	DT
18542	4176	5	hour	hour	NN
18542	4176	6	,	,	,
18542	4176	7	strain	strain	VB
18542	4176	8	,	,	,
18542	4176	9	add	add	VB
18542	4176	10	a	a	DT
18542	4176	11	can	can	NN
18542	4176	12	of	of	IN
18542	4176	13	mushrooms	mushroom	NNS
18542	4176	14	,	,	,
18542	4176	15	chopped	chop	VBN
18542	4176	16	,	,	,
18542	4176	17	and	and	CC
18542	4176	18	enough	enough	JJ
18542	4176	19	crumbs	crumb	NNS
18542	4176	20	to	to	IN
18542	4176	21	thicken	thicken	VB
18542	4176	22	.	.	.
18542	4177	1	Season	season	NN
18542	4177	2	with	with	IN
18542	4177	3	salt	salt	NN
18542	4177	4	,	,	,
18542	4177	5	pepper	pepper	NN
18542	4177	6	,	,	,
18542	4177	7	and	and	CC
18542	4177	8	anchovy	anchovy	JJ
18542	4177	9	paste	paste	NN
18542	4177	10	.	.	.
18542	4178	1	Take	take	VB
18542	4178	2	up	up	RP
18542	4178	3	the	the	DT
18542	4178	4	fish	fish	NN
18542	4178	5	carefully	carefully	RB
18542	4178	6	,	,	,
18542	4178	7	put	put	VBN
18542	4178	8	on	on	RP
18542	4178	9	a	a	DT
18542	4178	10	serving	serve	VBG
18542	4178	11	-	-	HYPH
18542	4178	12	dish	dish	NN
18542	4178	13	,	,	,
18542	4178	14	cover	cover	VB
18542	4178	15	with	with	IN
18542	4178	16	the	the	DT
18542	4178	17	sauce	sauce	NN
18542	4178	18	,	,	,
18542	4178	19	put	put	VBN
18542	4178	20	in	in	IN
18542	4178	21	the	the	DT
18542	4178	22	oven	oven	NN
18542	4178	23	for	for	IN
18542	4178	24	a	a	DT
18542	4178	25	few	few	JJ
18542	4178	26	moments	moment	NNS
18542	4178	27	,	,	,
18542	4178	28	and	and	CC
18542	4178	29	serve	serve	VB
18542	4178	30	.	.	.
18542	4179	1	[	[	-LRB-
18542	4179	2	Page	page	NN
18542	4179	3	419	419	CD
18542	4179	4	]	]	-RRB-
18542	4179	5	TROUT	trout	NN
18542	4179	6	WITH	with	IN
18542	4179	7	FINE	fine	JJ
18542	4179	8	HERBS	herbs	NN
18542	4179	9	Put	put	VBP
18542	4179	10	half	half	PDT
18542	4179	11	a	a	DT
18542	4179	12	dozen	dozen	NN
18542	4179	13	cleaned	clean	VBN
18542	4179	14	trout	trout	NN
18542	4179	15	in	in	IN
18542	4179	16	a	a	DT
18542	4179	17	buttered	butter	VBN
18542	4179	18	baking	baking	NN
18542	4179	19	-	-	HYPH
18542	4179	20	dish	dish	NN
18542	4179	21	with	with	IN
18542	4179	22	half	half	PDT
18542	4179	23	a	a	DT
18542	4179	24	glassful	glassful	JJ
18542	4179	25	of	of	IN
18542	4179	26	white	white	JJ
18542	4179	27	wine	wine	NN
18542	4179	28	,	,	,
18542	4179	29	and	and	CC
18542	4179	30	a	a	DT
18542	4179	31	finely	finely	RB
18542	4179	32	chopped	chop	VBN
18542	4179	33	shallot	shallot	NN
18542	4179	34	.	.	.
18542	4180	1	Bake	bake	VB
18542	4180	2	for	for	IN
18542	4180	3	ten	ten	CD
18542	4180	4	minutes	minute	NNS
18542	4180	5	,	,	,
18542	4180	6	strain	strain	VB
18542	4180	7	the	the	DT
18542	4180	8	liquid	liquid	NN
18542	4180	9	,	,	,
18542	4180	10	and	and	CC
18542	4180	11	add	add	VB
18542	4180	12	to	to	IN
18542	4180	13	it	-PRON-	PRP
18542	4180	14	one	one	CD
18542	4180	15	cupful	cupful	NN
18542	4180	16	of	of	IN
18542	4180	17	Allemande	Allemande	NNP
18542	4180	18	Sauce	Sauce	NNP
18542	4180	19	.	.	.
18542	4181	1	Add	add	VB
18542	4181	2	also	also	RB
18542	4181	3	a	a	DT
18542	4181	4	small	small	JJ
18542	4181	5	chopped	chop	VBN
18542	4181	6	onion	onion	NN
18542	4181	7	,	,	,
18542	4181	8	two	two	CD
18542	4181	9	shallots	shallot	NNS
18542	4181	10	,	,	,
18542	4181	11	twice	twice	PDT
18542	4181	12	the	the	DT
18542	4181	13	quantity	quantity	NN
18542	4181	14	of	of	IN
18542	4181	15	mushrooms	mushroom	NNS
18542	4181	16	,	,	,
18542	4181	17	and	and	CC
18542	4181	18	a	a	DT
18542	4181	19	bean	bean	NN
18542	4181	20	of	of	IN
18542	4181	21	garlic	garlic	NN
18542	4181	22	,	,	,
18542	4181	23	all	all	DT
18542	4181	24	minced	mince	VBN
18542	4181	25	and	and	CC
18542	4181	26	fried	fry	VBN
18542	4181	27	in	in	IN
18542	4181	28	butter	butter	NN
18542	4181	29	.	.	.
18542	4182	1	Season	season	NN
18542	4182	2	with	with	IN
18542	4182	3	salt	salt	NN
18542	4182	4	,	,	,
18542	4182	5	pepper	pepper	NN
18542	4182	6	,	,	,
18542	4182	7	minced	mince	VBD
18542	4182	8	parsley	parsley	NNP
18542	4182	9	,	,	,
18542	4182	10	and	and	CC
18542	4182	11	lemon	lemon	NN
18542	4182	12	-	-	HYPH
18542	4182	13	juice	juice	NN
18542	4182	14	;	;	:
18542	4182	15	pour	pour	VB
18542	4182	16	over	over	IN
18542	4182	17	the	the	DT
18542	4182	18	fish	fish	NN
18542	4182	19	and	and	CC
18542	4182	20	serve	serve	VB
18542	4182	21	.	.	.
18542	4183	1	BAKED	BAKED	NNP
18542	4183	2	TROUT	trout	NN
18542	4183	3	WITH	with	IN
18542	4183	4	MUSHROOM	MUSHROOM	NNP
18542	4183	5	SAUCE	SAUCE	VBD
18542	4183	6	Butter	Butter	NNP
18542	4183	7	a	a	DT
18542	4183	8	baking	baking	NN
18542	4183	9	-	-	HYPH
18542	4183	10	dish	dish	NN
18542	4183	11	,	,	,
18542	4183	12	sprinkle	sprinkle	VB
18542	4183	13	with	with	IN
18542	4183	14	bread	bread	NN
18542	4183	15	-	-	HYPH
18542	4183	16	crumbs	crumb	NNS
18542	4183	17	,	,	,
18542	4183	18	lay	lie	VBD
18542	4183	19	a	a	DT
18542	4183	20	sea	sea	NN
18542	4183	21	-	-	HYPH
18542	4183	22	trout	trout	NN
18542	4183	23	upon	upon	IN
18542	4183	24	it	-PRON-	PRP
18542	4183	25	,	,	,
18542	4183	26	cover	cover	VBP
18542	4183	27	with	with	IN
18542	4183	28	crumbs	crumb	NNS
18542	4183	29	,	,	,
18542	4183	30	dot	dot	NN
18542	4183	31	with	with	IN
18542	4183	32	butter	butter	NN
18542	4183	33	,	,	,
18542	4183	34	squeeze	squeeze	VB
18542	4183	35	over	over	IN
18542	4183	36	the	the	DT
18542	4183	37	juice	juice	NN
18542	4183	38	of	of	IN
18542	4183	39	half	half	PDT
18542	4183	40	a	a	DT
18542	4183	41	lemon	lemon	NN
18542	4183	42	,	,	,
18542	4183	43	and	and	CC
18542	4183	44	bake	bake	VB
18542	4183	45	,	,	,
18542	4183	46	adding	add	VBG
18542	4183	47	enough	enough	JJ
18542	4183	48	water	water	NN
18542	4183	49	to	to	TO
18542	4183	50	keep	keep	VB
18542	4183	51	from	from	IN
18542	4183	52	burning	burn	VBG
18542	4183	53	.	.	.
18542	4184	1	Brown	Brown	NNP
18542	4184	2	a	a	DT
18542	4184	3	tablespoonful	tablespoonful	NN
18542	4184	4	of	of	IN
18542	4184	5	flour	flour	NN
18542	4184	6	in	in	IN
18542	4184	7	butter	butter	NN
18542	4184	8	,	,	,
18542	4184	9	add	add	VB
18542	4184	10	the	the	DT
18542	4184	11	liquid	liquid	NN
18542	4184	12	drained	drain	VBN
18542	4184	13	from	from	IN
18542	4184	14	the	the	DT
18542	4184	15	fish	fish	NN
18542	4184	16	,	,	,
18542	4184	17	one	one	CD
18542	4184	18	cupful	cupful	JJ
18542	4184	19	each	each	DT
18542	4184	20	of	of	IN
18542	4184	21	mushroom	mushroom	NN
18542	4184	22	and	and	CC
18542	4184	23	oyster	oyster	JJ
18542	4184	24	liquor	liquor	NN
18542	4184	25	,	,	,
18542	4184	26	and	and	CC
18542	4184	27	a	a	DT
18542	4184	28	wineglassful	wineglassful	NN
18542	4184	29	of	of	IN
18542	4184	30	Madeira	Madeira	NNP
18542	4184	31	.	.	.
18542	4185	1	Cook	cook	VB
18542	4185	2	until	until	IN
18542	4185	3	thick	thick	JJ
18542	4185	4	,	,	,
18542	4185	5	stirring	stir	VBG
18542	4185	6	constantly	constantly	RB
18542	4185	7	,	,	,
18542	4185	8	take	take	VB
18542	4185	9	from	from	IN
18542	4185	10	the	the	DT
18542	4185	11	fire	fire	NN
18542	4185	12	,	,	,
18542	4185	13	and	and	CC
18542	4185	14	add	add	VB
18542	4185	15	a	a	DT
18542	4185	16	few	few	JJ
18542	4185	17	cooked	cooked	JJ
18542	4185	18	oysters	oyster	NNS
18542	4185	19	,	,	,
18542	4185	20	shrimps	shrimp	VBZ
18542	4185	21	,	,	,
18542	4185	22	and	and	CC
18542	4185	23	mushrooms	mushroom	NNS
18542	4185	24	.	.	.
18542	4186	1	Season	season	NN
18542	4186	2	with	with	IN
18542	4186	3	salt	salt	NN
18542	4186	4	and	and	CC
18542	4186	5	pepper	pepper	NN
18542	4186	6	and	and	CC
18542	4186	7	serve	serve	VB
18542	4186	8	separately	separately	RB
18542	4186	9	.	.	.
18542	4187	1	BAKED	baked	NN
18542	4187	2	TROUT	trout	NN
18542	4187	3	WITH	with	IN
18542	4187	4	POLISH	POLISH	NNP
18542	4187	5	SAUCE	SAUCE	VBN
18542	4187	6	Put	put	VBP
18542	4187	7	a	a	DT
18542	4187	8	cleaned	clean	VBN
18542	4187	9	trout	trout	NN
18542	4187	10	into	into	IN
18542	4187	11	a	a	DT
18542	4187	12	buttered	butter	VBN
18542	4187	13	baking	baking	NN
18542	4187	14	-	-	HYPH
18542	4187	15	pan	pan	NNP
18542	4187	16	,	,	,
18542	4187	17	[	[	-LRB-
18542	4187	18	Page	page	NN
18542	4187	19	420	420	CD
18542	4187	20	]	]	-RRB-
18542	4187	21	rub	rub	VBP
18542	4187	22	with	with	IN
18542	4187	23	butter	butter	NN
18542	4187	24	,	,	,
18542	4187	25	and	and	CC
18542	4187	26	season	season	NN
18542	4187	27	with	with	IN
18542	4187	28	salt	salt	NN
18542	4187	29	and	and	CC
18542	4187	30	pepper	pepper	NN
18542	4187	31	.	.	.
18542	4188	1	Fry	Fry	NNP
18542	4188	2	a	a	DT
18542	4188	3	chopped	chop	VBN
18542	4188	4	onion	onion	NN
18542	4188	5	in	in	IN
18542	4188	6	butter	butter	NN
18542	4188	7	,	,	,
18542	4188	8	add	add	VB
18542	4188	9	half	half	PDT
18542	4188	10	a	a	DT
18542	4188	11	cupful	cupful	NN
18542	4188	12	of	of	IN
18542	4188	13	white	white	JJ
18542	4188	14	wine	wine	NN
18542	4188	15	and	and	CC
18542	4188	16	two	two	CD
18542	4188	17	tablespoonfuls	tablespoonful	NNS
18542	4188	18	of	of	IN
18542	4188	19	minced	mince	VBN
18542	4188	20	parsley	parsley	NNP
18542	4188	21	,	,	,
18542	4188	22	and	and	CC
18542	4188	23	pour	pour	VB
18542	4188	24	over	over	IN
18542	4188	25	the	the	DT
18542	4188	26	fish	fish	NN
18542	4188	27	.	.	.
18542	4189	1	Sprinkle	sprinkle	VB
18542	4189	2	with	with	IN
18542	4189	3	crumbs	crumb	NNS
18542	4189	4	,	,	,
18542	4189	5	dot	dot	VBP
18542	4189	6	with	with	IN
18542	4189	7	butter	butter	NN
18542	4189	8	,	,	,
18542	4189	9	and	and	CC
18542	4189	10	bake	bake	VB
18542	4189	11	slowly	slowly	RB
18542	4189	12	until	until	IN
18542	4189	13	done	do	VBN
18542	4189	14	.	.	.
18542	4190	1	Melt	melt	VB
18542	4190	2	one	one	CD
18542	4190	3	and	and	CC
18542	4190	4	one	one	CD
18542	4190	5	-	-	HYPH
18542	4190	6	half	half	NN
18542	4190	7	cupfuls	cupful	NNS
18542	4190	8	of	of	IN
18542	4190	9	butter	butter	NN
18542	4190	10	and	and	CC
18542	4190	11	add	add	VB
18542	4190	12	a	a	DT
18542	4190	13	tablespoonful	tablespoonful	NN
18542	4190	14	of	of	IN
18542	4190	15	minced	mince	VBN
18542	4190	16	parsley	parsley	NN
18542	4190	17	,	,	,
18542	4190	18	and	and	CC
18542	4190	19	three	three	CD
18542	4190	20	hard	hard	RB
18542	4190	21	-	-	HYPH
18542	4190	22	boiled	boil	VBN
18542	4190	23	eggs	egg	NNS
18542	4190	24	chopped	chop	VBD
18542	4190	25	very	very	RB
18542	4190	26	fine	fine	JJ
18542	4190	27	.	.	.
18542	4191	1	Serve	serve	VB
18542	4191	2	the	the	DT
18542	4191	3	sauce	sauce	NN
18542	4191	4	separately	separately	RB
18542	4191	5	.	.	.
18542	4192	1	STUFFED	STUFFED	JJR
18542	4192	2	TROUT	trout	NN
18542	4192	3	Clean	clean	JJ
18542	4192	4	,	,	,
18542	4192	5	split	split	VBP
18542	4192	6	,	,	,
18542	4192	7	and	and	CC
18542	4192	8	stuff	stuff	NN
18542	4192	9	a	a	DT
18542	4192	10	trout	trout	NN
18542	4192	11	,	,	,
18542	4192	12	using	use	VBG
18542	4192	13	seasoned	seasoned	JJ
18542	4192	14	crumbs	crumb	NNS
18542	4192	15	or	or	CC
18542	4192	16	chopped	chop	VBD
18542	4192	17	oysters	oyster	NNS
18542	4192	18	.	.	.
18542	4193	1	Put	put	VB
18542	4193	2	in	in	RP
18542	4193	3	a	a	DT
18542	4193	4	buttered	butter	VBN
18542	4193	5	baking	baking	NN
18542	4193	6	-	-	HYPH
18542	4193	7	dish	dish	NNP
18542	4193	8	,	,	,
18542	4193	9	lay	lie	VBD
18542	4193	10	in	in	IN
18542	4193	11	the	the	DT
18542	4193	12	fish	fish	NN
18542	4193	13	,	,	,
18542	4193	14	season	season	NN
18542	4193	15	with	with	IN
18542	4193	16	salt	salt	NN
18542	4193	17	and	and	CC
18542	4193	18	pepper	pepper	NN
18542	4193	19	,	,	,
18542	4193	20	cover	cover	VBP
18542	4193	21	with	with	IN
18542	4193	22	crumbs	crumb	NNS
18542	4193	23	,	,	,
18542	4193	24	dot	dot	VBP
18542	4193	25	with	with	IN
18542	4193	26	butter	butter	NN
18542	4193	27	,	,	,
18542	4193	28	pour	pour	VBP
18542	4193	29	over	over	IN
18542	4193	30	a	a	DT
18542	4193	31	little	little	JJ
18542	4193	32	white	white	JJ
18542	4193	33	wine	wine	NN
18542	4193	34	,	,	,
18542	4193	35	and	and	CC
18542	4193	36	bake	bake	VB
18542	4193	37	in	in	RP
18542	4193	38	the	the	DT
18542	4193	39	oven	oven	NN
18542	4193	40	.	.	.
18542	4194	1	Serve	serve	VB
18542	4194	2	in	in	IN
18542	4194	3	the	the	DT
18542	4194	4	dish	dish	NN
18542	4194	5	in	in	IN
18542	4194	6	which	which	WDT
18542	4194	7	they	-PRON-	PRP
18542	4194	8	were	be	VBD
18542	4194	9	baked	bake	VBN
18542	4194	10	.	.	.
18542	4195	1	TROUT	trout	NN
18542	4195	2	BAKED	BAKED	NNS
18542	4195	3	IN	in	IN
18542	4195	4	PAPERS	paper	NNS
18542	4195	5	Stuff	Stuff	NNP
18542	4195	6	trout	trout	NN
18542	4195	7	with	with	IN
18542	4195	8	seasoned	seasoned	JJ
18542	4195	9	crumbs	crumb	NNS
18542	4195	10	,	,	,
18542	4195	11	cover	cover	VB
18542	4195	12	each	each	DT
18542	4195	13	one	one	NN
18542	4195	14	with	with	IN
18542	4195	15	a	a	DT
18542	4195	16	thin	thin	JJ
18542	4195	17	slice	slice	NN
18542	4195	18	of	of	IN
18542	4195	19	salt	salt	NN
18542	4195	20	pork	pork	NN
18542	4195	21	,	,	,
18542	4195	22	and	and	CC
18542	4195	23	wrap	wrap	NN
18542	4195	24	in	in	RP
18542	4195	25	buttered	butter	VBN
18542	4195	26	paper	paper	NN
18542	4195	27	,	,	,
18542	4195	28	fastening	fasten	VBG
18542	4195	29	the	the	DT
18542	4195	30	papers	paper	NNS
18542	4195	31	securely	securely	RB
18542	4195	32	;	;	:
18542	4195	33	bake	bake	VB
18542	4195	34	and	and	CC
18542	4195	35	serve	serve	VB
18542	4195	36	in	in	IN
18542	4195	37	the	the	DT
18542	4195	38	papers	paper	NNS
18542	4195	39	.	.	.
18542	4196	1	BROOK	brook	NN
18542	4196	2	-	-	HYPH
18542	4196	3	TROUT	trout	NN
18542	4196	4	IN	in	IN
18542	4196	5	PAPER	paper	NN
18542	4196	6	CASES	case	NNS
18542	4196	7	Stuff	stuff	VBP
18542	4196	8	the	the	DT
18542	4196	9	fish	fish	NN
18542	4196	10	with	with	IN
18542	4196	11	seasoned	seasoned	JJ
18542	4196	12	crumbs	crumb	NNS
18542	4196	13	or	or	CC
18542	4196	14	chopped	chop	VBN
18542	4196	15	oysters	oyster	NNS
18542	4196	16	or	or	CC
18542	4196	17	raw	raw	JJ
18542	4196	18	fish	fish	NN
18542	4196	19	pounded	pound	VBD
18542	4196	20	to	to	IN
18542	4196	21	a	a	DT
18542	4196	22	pulp	pulp	NN
18542	4196	23	and	and	CC
18542	4196	24	mixed	mix	VBN
18542	4196	25	to	to	IN
18542	4196	26	a	a	DT
18542	4196	27	paste	paste	NN
18542	4196	28	with	with	IN
18542	4196	29	the	the	DT
18542	4196	30	beaten	beat	VBN
18542	4196	31	white	white	NN
18542	4196	32	of	of	IN
18542	4196	33	egg	egg	NN
18542	4196	34	[	[	-LRB-
18542	4196	35	Page	page	NN
18542	4196	36	421	421	CD
18542	4196	37	]	]	-RRB-
18542	4196	38	and	and	CC
18542	4196	39	a	a	DT
18542	4196	40	little	little	JJ
18542	4196	41	cream	cream	NN
18542	4196	42	.	.	.
18542	4197	1	Lay	lay	VB
18542	4197	2	a	a	DT
18542	4197	3	very	very	RB
18542	4197	4	thin	thin	JJ
18542	4197	5	slice	slice	NN
18542	4197	6	of	of	IN
18542	4197	7	salt	salt	NN
18542	4197	8	pork	pork	NN
18542	4197	9	on	on	IN
18542	4197	10	each	each	DT
18542	4197	11	fish	fish	NN
18542	4197	12	and	and	CC
18542	4197	13	wrap	wrap	NN
18542	4197	14	in	in	IN
18542	4197	15	buttered	butter	VBN
18542	4197	16	paper	paper	NN
18542	4197	17	.	.	.
18542	4198	1	Bake	bake	VB
18542	4198	2	in	in	IN
18542	4198	3	a	a	DT
18542	4198	4	hot	hot	JJ
18542	4198	5	oven	oven	NN
18542	4198	6	.	.	.
18542	4199	1	Remove	remove	VB
18542	4199	2	the	the	DT
18542	4199	3	string	string	NN
18542	4199	4	and	and	CC
18542	4199	5	serve	serve	VB
18542	4199	6	in	in	IN
18542	4199	7	the	the	DT
18542	4199	8	paper	paper	NN
18542	4199	9	.	.	.
18542	4200	1	Serve	serve	VB
18542	4200	2	any	any	DT
18542	4200	3	preferred	preferred	JJ
18542	4200	4	sauce	sauce	NN
18542	4200	5	separately	separately	RB
18542	4200	6	.	.	.
18542	4201	1	TROUT	trout	NN
18542	4201	2	IN	in	IN
18542	4201	3	CASES	case	NNS
18542	4201	4	Clean	clean	JJ
18542	4201	5	,	,	,
18542	4201	6	parboil	parboil	NN
18542	4201	7	,	,	,
18542	4201	8	and	and	CC
18542	4201	9	trim	trim	VB
18542	4201	10	the	the	DT
18542	4201	11	fish	fish	NN
18542	4201	12	,	,	,
18542	4201	13	wrap	wrap	NN
18542	4201	14	in	in	IN
18542	4201	15	buttered	buttered	NNP
18542	4201	16	paper	paper	NN
18542	4201	17	,	,	,
18542	4201	18	bake	bake	NN
18542	4201	19	,	,	,
18542	4201	20	and	and	CC
18542	4201	21	serve	serve	VB
18542	4201	22	with	with	IN
18542	4201	23	Fine	Fine	NNP
18542	4201	24	Herb	Herb	NNP
18542	4201	25	Sauce	Sauce	NNP
18542	4201	26	.	.	.
18542	4202	1	TROUT	TROUT	NNP
18542	4202	2	À	À	NNP
18542	4202	3	L'AURORE	L'AURORE	NNP
18542	4202	4	Boil	Boil	NNP
18542	4202	5	and	and	CC
18542	4202	6	skin	skin	VB
18542	4202	7	the	the	DT
18542	4202	8	fish	fish	NN
18542	4202	9	,	,	,
18542	4202	10	put	put	VBN
18542	4202	11	on	on	RP
18542	4202	12	a	a	DT
18542	4202	13	serving	serve	VBG
18542	4202	14	-	-	HYPH
18542	4202	15	dish	dish	NN
18542	4202	16	,	,	,
18542	4202	17	cover	cover	NN
18542	4202	18	with	with	IN
18542	4202	19	Allemande	Allemande	NNP
18542	4202	20	Sauce	Sauce	NNP
18542	4202	21	,	,	,
18542	4202	22	and	and	CC
18542	4202	23	the	the	DT
18542	4202	24	chopped	chop	VBN
18542	4202	25	yolks	yolk	NNS
18542	4202	26	of	of	IN
18542	4202	27	hard	hard	RB
18542	4202	28	-	-	HYPH
18542	4202	29	boiled	boil	VBN
18542	4202	30	eggs	egg	NNS
18542	4202	31	.	.	.
18542	4203	1	Brown	Brown	NNP
18542	4203	2	in	in	IN
18542	4203	3	the	the	DT
18542	4203	4	oven	oven	NN
18542	4203	5	and	and	CC
18542	4203	6	serve	serve	VB
18542	4203	7	with	with	IN
18542	4203	8	Aurora	Aurora	NNP
18542	4203	9	Sauce	Sauce	NNP
18542	4203	10	.	.	.
18542	4204	1	TROUT	TROUT	NNP
18542	4204	2	À	À	NNP
18542	4204	3	LA	LA	NNP
18542	4204	4	CAMBACERES	CAMBACERES	NNP
18542	4204	5	Prepare	Prepare	NNP
18542	4204	6	six	six	CD
18542	4204	7	trout	trout	NN
18542	4204	8	according	accord	VBG
18542	4204	9	to	to	IN
18542	4204	10	directions	direction	NNS
18542	4204	11	given	give	VBN
18542	4204	12	in	in	IN
18542	4204	13	the	the	DT
18542	4204	14	recipe	recipe	NN
18542	4204	15	for	for	IN
18542	4204	16	Trout	Trout	NNP
18542	4204	17	with	with	IN
18542	4204	18	Shrimp	Shrimp	NNP
18542	4204	19	Sauce	Sauce	NNP
18542	4204	20	.	.	.
18542	4205	1	Serve	serve	VB
18542	4205	2	with	with	IN
18542	4205	3	one	one	CD
18542	4205	4	cupful	cupful	NN
18542	4205	5	of	of	IN
18542	4205	6	Spanish	Spanish	NNP
18542	4205	7	Sauce	Sauce	NNP
18542	4205	8	,	,	,
18542	4205	9	adding	add	VBG
18542	4205	10	two	two	CD
18542	4205	11	chopped	chop	VBN
18542	4205	12	truffles	truffle	NNS
18542	4205	13	,	,	,
18542	4205	14	half	half	PDT
18542	4205	15	a	a	DT
18542	4205	16	dozen	dozen	NN
18542	4205	17	chopped	chop	VBN
18542	4205	18	mushrooms	mushroom	NNS
18542	4205	19	,	,	,
18542	4205	20	a	a	DT
18542	4205	21	dozen	dozen	NN
18542	4205	22	chopped	chop	VBN
18542	4205	23	olives	olive	NNS
18542	4205	24	,	,	,
18542	4205	25	and	and	CC
18542	4205	26	three	three	CD
18542	4205	27	tablespoonfuls	tablespoonful	NNS
18542	4205	28	of	of	IN
18542	4205	29	stewed	stew	VBN
18542	4205	30	and	and	CC
18542	4205	31	strained	strain	VBN
18542	4205	32	tomato	tomato	NNP
18542	4205	33	.	.	.
18542	4206	1	Pour	pour	VB
18542	4206	2	over	over	IN
18542	4206	3	the	the	DT
18542	4206	4	fish	fish	NN
18542	4206	5	and	and	CC
18542	4206	6	serve	serve	VB
18542	4206	7	.	.	.
18542	4207	1	[	[	-LRB-
18542	4207	2	Page	page	NN
18542	4207	3	422	422	CD
18542	4207	4	]	]	-RRB-
18542	4207	5	TROUT	TROUT	NNP
18542	4207	6	À	À	NNP
18542	4207	7	LA	LA	NNP
18542	4207	8	CHAMBORD	CHAMBORD	NNP
18542	4207	9	Stuff	Stuff	NNP
18542	4207	10	cleaned	clean	VBD
18542	4207	11	trout	trout	NN
18542	4207	12	with	with	IN
18542	4207	13	chopped	chopped	JJ
18542	4207	14	oysters	oyster	NNS
18542	4207	15	or	or	CC
18542	4207	16	seasoned	seasoned	JJ
18542	4207	17	crumbs	crumb	NNS
18542	4207	18	,	,	,
18542	4207	19	and	and	CC
18542	4207	20	put	put	VBD
18542	4207	21	into	into	IN
18542	4207	22	a	a	DT
18542	4207	23	buttered	butter	VBN
18542	4207	24	baking	baking	NN
18542	4207	25	-	-	HYPH
18542	4207	26	dish	dish	NN
18542	4207	27	.	.	.
18542	4208	1	Add	add	VB
18542	4208	2	half	half	PDT
18542	4208	3	a	a	DT
18542	4208	4	wineglassful	wineglassful	NN
18542	4208	5	of	of	IN
18542	4208	6	white	white	JJ
18542	4208	7	wine	wine	NN
18542	4208	8	,	,	,
18542	4208	9	a	a	DT
18542	4208	10	sprig	sprig	NN
18542	4208	11	of	of	IN
18542	4208	12	celery	celery	NNP
18542	4208	13	,	,	,
18542	4208	14	a	a	DT
18542	4208	15	bay	bay	NN
18542	4208	16	-	-	HYPH
18542	4208	17	leaf	leaf	NN
18542	4208	18	,	,	,
18542	4208	19	a	a	DT
18542	4208	20	sprig	sprig	NN
18542	4208	21	of	of	IN
18542	4208	22	thyme	thyme	NNS
18542	4208	23	,	,	,
18542	4208	24	two	two	CD
18542	4208	25	cloves	clove	NNS
18542	4208	26	,	,	,
18542	4208	27	and	and	CC
18542	4208	28	salt	salt	NN
18542	4208	29	and	and	CC
18542	4208	30	pepper	pepper	NN
18542	4208	31	to	to	IN
18542	4208	32	season	season	NN
18542	4208	33	.	.	.
18542	4209	1	Bake	bake	VB
18542	4209	2	in	in	IN
18542	4209	3	the	the	DT
18542	4209	4	oven	oven	NN
18542	4209	5	,	,	,
18542	4209	6	basting	baste	VBG
18542	4209	7	frequently	frequently	RB
18542	4209	8	.	.	.
18542	4210	1	Take	take	VB
18542	4210	2	up	up	RP
18542	4210	3	the	the	DT
18542	4210	4	fish	fish	NN
18542	4210	5	,	,	,
18542	4210	6	strain	strain	VB
18542	4210	7	the	the	DT
18542	4210	8	liquid	liquid	NN
18542	4210	9	,	,	,
18542	4210	10	and	and	CC
18542	4210	11	add	add	VB
18542	4210	12	it	-PRON-	PRP
18542	4210	13	to	to	IN
18542	4210	14	a	a	DT
18542	4210	15	cupful	cupful	NN
18542	4210	16	of	of	IN
18542	4210	17	Spanish	spanish	JJ
18542	4210	18	Sauce	Sauce	NNP
18542	4210	19	,	,	,
18542	4210	20	with	with	IN
18542	4210	21	a	a	DT
18542	4210	22	chopped	chopped	JJ
18542	4210	23	truffle	truffle	NN
18542	4210	24	,	,	,
18542	4210	25	four	four	CD
18542	4210	26	cooked	cooked	JJ
18542	4210	27	mushrooms	mushroom	NNS
18542	4210	28	,	,	,
18542	4210	29	chopped	chop	VBN
18542	4210	30	,	,	,
18542	4210	31	and	and	CC
18542	4210	32	a	a	DT
18542	4210	33	dozen	dozen	NN
18542	4210	34	cooked	cook	VBN
18542	4210	35	oysters	oyster	NNS
18542	4210	36	.	.	.
18542	4211	1	Pour	pour	VB
18542	4211	2	the	the	DT
18542	4211	3	sauce	sauce	NN
18542	4211	4	over	over	IN
18542	4211	5	the	the	DT
18542	4211	6	fish	fish	NN
18542	4211	7	and	and	CC
18542	4211	8	serve	serve	VB
18542	4211	9	.	.	.
18542	4212	1	TROUT	TROUT	NNP
18542	4212	2	À	À	NNP
18542	4212	3	LA	LA	NNP
18542	4212	4	CHEVALIÈRE	CHEVALIÈRE	NNP
18542	4212	5	Boil	Boil	NNP
18542	4212	6	,	,	,
18542	4212	7	skin	skin	NN
18542	4212	8	,	,	,
18542	4212	9	trim	trim	VB
18542	4212	10	the	the	DT
18542	4212	11	fish	fish	NN
18542	4212	12	,	,	,
18542	4212	13	cover	cover	VB
18542	4212	14	with	with	IN
18542	4212	15	very	very	RB
18542	4212	16	thick	thick	JJ
18542	4212	17	Cream	Cream	NNP
18542	4212	18	Sauce	Sauce	NNP
18542	4212	19	and	and	CC
18542	4212	20	let	let	VB
18542	4212	21	cool	cool	JJ
18542	4212	22	.	.	.
18542	4213	1	Dip	dip	VB
18542	4213	2	in	in	IN
18542	4213	3	crumbs	crumb	NNS
18542	4213	4	,	,	,
18542	4213	5	then	then	RB
18542	4213	6	in	in	IN
18542	4213	7	egg	egg	NN
18542	4213	8	,	,	,
18542	4213	9	then	then	RB
18542	4213	10	in	in	IN
18542	4213	11	crumbs	crumb	NNS
18542	4213	12	,	,	,
18542	4213	13	sprinkle	sprinkle	VB
18542	4213	14	thickly	thickly	RB
18542	4213	15	with	with	IN
18542	4213	16	grated	grate	VBN
18542	4213	17	Parmesan	Parmesan	NNP
18542	4213	18	cheese	cheese	NN
18542	4213	19	,	,	,
18542	4213	20	and	and	CC
18542	4213	21	bake	bake	VB
18542	4213	22	in	in	RP
18542	4213	23	a	a	DT
18542	4213	24	buttered	butter	VBN
18542	4213	25	baking	baking	NN
18542	4213	26	-	-	HYPH
18542	4213	27	dish	dish	NN
18542	4213	28	,	,	,
18542	4213	29	basting	baste	VBG
18542	4213	30	with	with	IN
18542	4213	31	melted	melted	JJ
18542	4213	32	butter	butter	NN
18542	4213	33	as	as	IN
18542	4213	34	required	require	VBN
18542	4213	35	.	.	.
18542	4214	1	Serve	serve	VB
18542	4214	2	with	with	IN
18542	4214	3	Allemande	Allemande	NNP
18542	4214	4	Sauce	Sauce	NNP
18542	4214	5	,	,	,
18542	4214	6	seasoned	season	VBN
18542	4214	7	with	with	IN
18542	4214	8	white	white	JJ
18542	4214	9	wine	wine	NN
18542	4214	10	,	,	,
18542	4214	11	chopped	chop	VBD
18542	4214	12	cooked	cooked	JJ
18542	4214	13	mushrooms	mushroom	NNS
18542	4214	14	,	,	,
18542	4214	15	and	and	CC
18542	4214	16	anchovy	anchovy	JJ
18542	4214	17	essence	essence	NN
18542	4214	18	.	.	.
18542	4215	1	TROUT	TROUT	NNP
18542	4215	2	À	À	NNP
18542	4215	3	LA	LA	NNP
18542	4215	4	GENEVA	GENEVA	NNP
18542	4215	5	Dip	Dip	NNP
18542	4215	6	the	the	DT
18542	4215	7	trout	trout	NN
18542	4215	8	in	in	IN
18542	4215	9	a	a	DT
18542	4215	10	marinade	marinade	NN
18542	4215	11	of	of	IN
18542	4215	12	oil	oil	NN
18542	4215	13	and	and	CC
18542	4215	14	lemon	lemon	NN
18542	4215	15	-	-	HYPH
18542	4215	16	juice	juice	NN
18542	4215	17	seasoned	season	VBN
18542	4215	18	with	with	IN
18542	4215	19	salt	salt	NN
18542	4215	20	,	,	,
18542	4215	21	pepper	pepper	NN
18542	4215	22	,	,	,
18542	4215	23	and	and	CC
18542	4215	24	grated	grate	VBD
18542	4215	25	onion	onion	NN
18542	4215	26	.	.	.
18542	4216	1	Broil	Broil	NNP
18542	4216	2	carefully	carefully	RB
18542	4216	3	.	.	.
18542	4217	1	Heat	heat	VB
18542	4217	2	one	one	CD
18542	4217	3	cupful	cupful	JJ
18542	4217	4	[	[	-LRB-
18542	4217	5	Page	page	NN
18542	4217	6	423	423	CD
18542	4217	7	]	]	-RRB-
18542	4217	8	of	of	IN
18542	4217	9	stock	stock	NN
18542	4217	10	with	with	IN
18542	4217	11	a	a	DT
18542	4217	12	teaspoonful	teaspoonful	NN
18542	4217	13	of	of	IN
18542	4217	14	anchovy	anchovy	JJ
18542	4217	15	essence	essence	NN
18542	4217	16	and	and	CC
18542	4217	17	a	a	DT
18542	4217	18	tablespoonful	tablespoonful	JJ
18542	4217	19	each	each	DT
18542	4217	20	of	of	IN
18542	4217	21	minced	mince	VBN
18542	4217	22	parsley	parsley	NNP
18542	4217	23	and	and	CC
18542	4217	24	Claret	Claret	NNP
18542	4217	25	.	.	.
18542	4218	1	Pour	pour	VB
18542	4218	2	over	over	IN
18542	4218	3	the	the	DT
18542	4218	4	fish	fish	NN
18542	4218	5	and	and	CC
18542	4218	6	serve	serve	VB
18542	4218	7	.	.	.
18542	4219	1	TROUT	TROUT	NNP
18542	4219	2	À	À	NNP
18542	4219	3	LA	LA	NNP
18542	4219	4	GASCONNE	GASCONNE	NNP
18542	4219	5	Prepare	prepare	VBP
18542	4219	6	the	the	DT
18542	4219	7	fish	fish	NN
18542	4219	8	according	accord	VBG
18542	4219	9	to	to	IN
18542	4219	10	directions	direction	NNS
18542	4219	11	given	give	VBN
18542	4219	12	in	in	IN
18542	4219	13	the	the	DT
18542	4219	14	recipe	recipe	NN
18542	4219	15	for	for	IN
18542	4219	16	trout	trout	NN
18542	4219	17	à	à	NNP
18542	4219	18	l'Italienne	l'Italienne	NNP
18542	4219	19	,	,	,
18542	4219	20	and	and	CC
18542	4219	21	pour	pour	VB
18542	4219	22	over	over	IN
18542	4219	23	it	-PRON-	PRP
18542	4219	24	a	a	DT
18542	4219	25	Sauce	sauce	NN
18542	4219	26	à	à	NN
18542	4219	27	la	la	FW
18542	4219	28	Gasconne	Gasconne	NNP
18542	4219	29	.	.	.
18542	4220	1	TROUT	TROUT	NNP
18542	4220	2	À	À	NNP
18542	4220	3	LA	LA	NNP
18542	4220	4	HUSSAR	HUSSAR	NNP
18542	4220	5	Stuff	Stuff	NNP
18542	4220	6	a	a	DT
18542	4220	7	cleaned	clean	VBN
18542	4220	8	trout	trout	NN
18542	4220	9	through	through	IN
18542	4220	10	the	the	DT
18542	4220	11	mouth	mouth	NN
18542	4220	12	with	with	IN
18542	4220	13	butter	butter	NN
18542	4220	14	mixed	mix	VBN
18542	4220	15	with	with	IN
18542	4220	16	finely	finely	RB
18542	4220	17	chopped	chop	VBN
18542	4220	18	sweet	sweet	JJ
18542	4220	19	herbs	herb	NNS
18542	4220	20	.	.	.
18542	4221	1	Dip	dip	VB
18542	4221	2	in	in	IN
18542	4221	3	seasoned	seasoned	JJ
18542	4221	4	oil	oil	NN
18542	4221	5	and	and	CC
18542	4221	6	broil	broil	NN
18542	4221	7	.	.	.
18542	4222	1	TROUT	TROUT	NNP
18542	4222	2	À	À	NNP
18542	4222	3	L'ITALIENNE	l'italienne	VBP
18542	4222	4	Boil	Boil	NNP
18542	4222	5	a	a	DT
18542	4222	6	large	large	JJ
18542	4222	7	sea	sea	NN
18542	4222	8	-	-	HYPH
18542	4222	9	trout	trout	NN
18542	4222	10	in	in	IN
18542	4222	11	salted	salt	VBN
18542	4222	12	water	water	NN
18542	4222	13	,	,	,
18542	4222	14	drain	drain	VBP
18542	4222	15	,	,	,
18542	4222	16	skin	skin	NN
18542	4222	17	,	,	,
18542	4222	18	and	and	CC
18542	4222	19	serve	serve	VB
18542	4222	20	with	with	IN
18542	4222	21	Italian	Italian	NNP
18542	4222	22	Sauce	Sauce	NNP
18542	4222	23	,	,	,
18542	4222	24	seasoned	season	VBN
18542	4222	25	with	with	IN
18542	4222	26	butter	butter	NN
18542	4222	27	,	,	,
18542	4222	28	anchovy	anchovy	JJ
18542	4222	29	paste	paste	NN
18542	4222	30	,	,	,
18542	4222	31	nutmeg	nutmeg	NNP
18542	4222	32	,	,	,
18542	4222	33	and	and	CC
18542	4222	34	lemon	lemon	NN
18542	4222	35	-	-	HYPH
18542	4222	36	juice	juice	NN
18542	4222	37	.	.	.
18542	4223	1	TROUT	TROUT	NNP
18542	4223	2	À	À	NNP
18542	4223	3	LA	LA	NNP
18542	4223	4	PROVENCE	PROVENCE	NNP
18542	4223	5	Cook	Cook	NNP
18542	4223	6	the	the	DT
18542	4223	7	cleaned	clean	VBN
18542	4223	8	trout	trout	NN
18542	4223	9	in	in	IN
18542	4223	10	salted	salt	VBN
18542	4223	11	and	and	CC
18542	4223	12	acidulated	acidulated	JJ
18542	4223	13	water	water	NN
18542	4223	14	with	with	IN
18542	4223	15	a	a	DT
18542	4223	16	sliced	sliced	JJ
18542	4223	17	carrot	carrot	NN
18542	4223	18	,	,	,
18542	4223	19	a	a	DT
18542	4223	20	bay	bay	NN
18542	4223	21	-	-	HYPH
18542	4223	22	leaf	leaf	NN
18542	4223	23	,	,	,
18542	4223	24	and	and	CC
18542	4223	25	a	a	DT
18542	4223	26	sprig	sprig	NN
18542	4223	27	of	of	IN
18542	4223	28	thyme	thyme	NNS
18542	4223	29	.	.	.
18542	4224	1	Drain	drain	VB
18542	4224	2	,	,	,
18542	4224	3	and	and	CC
18542	4224	4	cover	cover	VB
18542	4224	5	with	with	IN
18542	4224	6	a	a	DT
18542	4224	7	sauce	sauce	NN
18542	4224	8	made	make	VBN
18542	4224	9	by	by	IN
18542	4224	10	boiling	boil	VBG
18542	4224	11	for	for	IN
18542	4224	12	fifteen	fifteen	CD
18542	4224	13	minutes	minute	NNS
18542	4224	14	one	one	CD
18542	4224	15	cupful	cupful	NN
18542	4224	16	of	of	IN
18542	4224	17	stewed	stewed	JJ
18542	4224	18	tomatoes	tomato	NNS
18542	4224	19	,	,	,
18542	4224	20	a	a	DT
18542	4224	21	chopped	chop	VBN
18542	4224	22	onion	onion	NN
18542	4224	23	,	,	,
18542	4224	24	two	two	CD
18542	4224	25	sprigs	sprig	NNS
18542	4224	26	of	of	IN
18542	4224	27	parsley	parsley	NNP
18542	4224	28	,	,	,
18542	4224	29	two	two	CD
18542	4224	30	truffles	truffle	NNS
18542	4224	31	,	,	,
18542	4224	32	and	and	CC
18542	4224	33	[	[	-LRB-
18542	4224	34	Page	page	NN
18542	4224	35	424	424	CD
18542	4224	36	]	]	-RRB-
18542	4224	37	half	half	PDT
18542	4224	38	a	a	DT
18542	4224	39	dozen	dozen	NN
18542	4224	40	mushrooms	mushroom	NNS
18542	4224	41	.	.	.
18542	4225	1	Strain	strain	VB
18542	4225	2	over	over	IN
18542	4225	3	the	the	DT
18542	4225	4	fish	fish	NN
18542	4225	5	,	,	,
18542	4225	6	garnish	garnish	VBP
18542	4225	7	with	with	IN
18542	4225	8	olives	olive	NNS
18542	4225	9	,	,	,
18542	4225	10	and	and	CC
18542	4225	11	serve	serve	VB
18542	4225	12	.	.	.
18542	4226	1	TROUT	TROUT	NNP
18542	4226	2	À	À	NNP
18542	4226	3	LA	LA	NNP
18542	4226	4	ROYALE	ROYALE	NNP
18542	4226	5	Stuff	Stuff	NNP
18542	4226	6	a	a	DT
18542	4226	7	large	large	JJ
18542	4226	8	trout	trout	NN
18542	4226	9	with	with	IN
18542	4226	10	seasoned	seasoned	JJ
18542	4226	11	crumbs	crumb	NNS
18542	4226	12	,	,	,
18542	4226	13	and	and	CC
18542	4226	14	cover	cover	VB
18542	4226	15	it	-PRON-	PRP
18542	4226	16	with	with	IN
18542	4226	17	Claret	Claret	NNP
18542	4226	18	,	,	,
18542	4226	19	adding	add	VBG
18542	4226	20	mushrooms	mushroom	NNS
18542	4226	21	,	,	,
18542	4226	22	parsley	parsley	NN
18542	4226	23	,	,	,
18542	4226	24	chopped	chop	VBD
18542	4226	25	onion	onion	NN
18542	4226	26	,	,	,
18542	4226	27	thyme	thyme	NNS
18542	4226	28	,	,	,
18542	4226	29	a	a	DT
18542	4226	30	bay	bay	NN
18542	4226	31	-	-	HYPH
18542	4226	32	leaf	leaf	NN
18542	4226	33	,	,	,
18542	4226	34	pepper	pepper	NN
18542	4226	35	-	-	HYPH
18542	4226	36	corns	corn	NNS
18542	4226	37	,	,	,
18542	4226	38	and	and	CC
18542	4226	39	mace	mace	NN
18542	4226	40	to	to	TO
18542	4226	41	season	season	NN
18542	4226	42	.	.	.
18542	4227	1	Drain	drain	VB
18542	4227	2	the	the	DT
18542	4227	3	fish	fish	NN
18542	4227	4	and	and	CC
18542	4227	5	reduce	reduce	VB
18542	4227	6	the	the	DT
18542	4227	7	liquid	liquid	NN
18542	4227	8	by	by	IN
18542	4227	9	rapid	rapid	JJ
18542	4227	10	boiling	boiling	NN
18542	4227	11	to	to	IN
18542	4227	12	one	one	CD
18542	4227	13	cupful	cupful	NN
18542	4227	14	.	.	.
18542	4228	1	Strain	strain	VB
18542	4228	2	,	,	,
18542	4228	3	mix	mix	VB
18542	4228	4	with	with	IN
18542	4228	5	Allemande	Allemande	NNP
18542	4228	6	Sauce	Sauce	NNP
18542	4228	7	,	,	,
18542	4228	8	seasoning	seasoning	NN
18542	4228	9	with	with	IN
18542	4228	10	anchovy	anchovy	JJ
18542	4228	11	paste	paste	NN
18542	4228	12	,	,	,
18542	4228	13	red	red	JJ
18542	4228	14	pepper	pepper	NN
18542	4228	15	,	,	,
18542	4228	16	and	and	CC
18542	4228	17	lemon	lemon	NN
18542	4228	18	-	-	HYPH
18542	4228	19	juice	juice	NN
18542	4228	20	.	.	.
18542	4229	1	TROUT	TROUT	NNP
18542	4229	2	À	À	NNP
18542	4229	3	LA	LA	NNP
18542	4229	4	VÉNITIENNE	VÉNITIENNE	NNP
18542	4229	5	Clean	clean	VBP
18542	4229	6	a	a	DT
18542	4229	7	large	large	JJ
18542	4229	8	trout	trout	NN
18542	4229	9	and	and	CC
18542	4229	10	score	score	VB
18542	4229	11	it	-PRON-	PRP
18542	4229	12	deeply	deeply	RB
18542	4229	13	.	.	.
18542	4230	1	Fill	fill	VB
18542	4230	2	the	the	DT
18542	4230	3	openings	opening	NNS
18542	4230	4	with	with	IN
18542	4230	5	butter	butter	NN
18542	4230	6	highly	highly	RB
18542	4230	7	seasoned	season	VBN
18542	4230	8	with	with	IN
18542	4230	9	chopped	chopped	JJ
18542	4230	10	sweet	sweet	JJ
18542	4230	11	herbs	herb	NNS
18542	4230	12	,	,	,
18542	4230	13	and	and	CC
18542	4230	14	marinate	marinate	VB
18542	4230	15	for	for	IN
18542	4230	16	an	an	DT
18542	4230	17	hour	hour	NN
18542	4230	18	in	in	IN
18542	4230	19	oil	oil	NN
18542	4230	20	.	.	.
18542	4231	1	Drain	drain	NN
18542	4231	2	,	,	,
18542	4231	3	sprinkle	sprinkle	VB
18542	4231	4	with	with	IN
18542	4231	5	seasoned	seasoned	JJ
18542	4231	6	bread	bread	NN
18542	4231	7	-	-	HYPH
18542	4231	8	crumbs	crumb	NNS
18542	4231	9	mixed	mix	VBN
18542	4231	10	with	with	IN
18542	4231	11	chopped	chopped	JJ
18542	4231	12	sweet	sweet	JJ
18542	4231	13	herbs	herb	NNS
18542	4231	14	,	,	,
18542	4231	15	and	and	CC
18542	4231	16	broil	broil	NNP
18542	4231	17	.	.	.
18542	4232	1	Serve	serve	VB
18542	4232	2	with	with	IN
18542	4232	3	any	any	DT
18542	4232	4	preferred	preferred	JJ
18542	4232	5	sauce	sauce	NN
18542	4232	6	.	.	.
18542	4233	1	TROUT	TROUT	NNP
18542	4233	2	AU	AU	NNP
18542	4233	3	GRATIN	GRATIN	NNP
18542	4233	4	--	--	:
18542	4233	5	I	-PRON-	PRP
18542	4233	6	Parboil	Parboil	NNP
18542	4233	7	,	,	,
18542	4233	8	drain	drain	VBP
18542	4233	9	,	,	,
18542	4233	10	and	and	CC
18542	4233	11	skin	skin	NN
18542	4233	12	.	.	.
18542	4234	1	Put	put	VB
18542	4234	2	on	on	RP
18542	4234	3	a	a	DT
18542	4234	4	buttered	butter	VBN
18542	4234	5	baking	baking	NN
18542	4234	6	-	-	HYPH
18542	4234	7	dish	dish	NN
18542	4234	8	,	,	,
18542	4234	9	season	season	NN
18542	4234	10	with	with	IN
18542	4234	11	pepper	pepper	NN
18542	4234	12	,	,	,
18542	4234	13	salt	salt	NN
18542	4234	14	,	,	,
18542	4234	15	minced	mince	VBD
18542	4234	16	parsley	parsley	NNP
18542	4234	17	,	,	,
18542	4234	18	chopped	chop	VBD
18542	4234	19	shallots	shallot	NNS
18542	4234	20	,	,	,
18542	4234	21	and	and	CC
18542	4234	22	chopped	chop	VBD
18542	4234	23	mushrooms	mushroom	NNS
18542	4234	24	.	.	.
18542	4235	1	Cover	cover	NN
18542	4235	2	with	with	IN
18542	4235	3	Brown	Brown	NNP
18542	4235	4	Sauce	Sauce	NNP
18542	4235	5	,	,	,
18542	4235	6	pour	pour	VBP
18542	4235	7	over	over	IN
18542	4235	8	half	half	PDT
18542	4235	9	a	a	DT
18542	4235	10	cupful	cupful	NN
18542	4235	11	of	of	IN
18542	4235	12	[	[	-LRB-
18542	4235	13	Page	page	NN
18542	4235	14	425	425	CD
18542	4235	15	]	]	-RRB-
18542	4235	16	Sherry	Sherry	NNP
18542	4235	17	and	and	CC
18542	4235	18	bake	bake	NN
18542	4235	19	.	.	.
18542	4236	1	Sprinkle	sprinkle	VB
18542	4236	2	with	with	IN
18542	4236	3	crumbs	crumb	NNS
18542	4236	4	,	,	,
18542	4236	5	dot	dot	VBP
18542	4236	6	with	with	IN
18542	4236	7	butter	butter	NN
18542	4236	8	,	,	,
18542	4236	9	and	and	CC
18542	4236	10	brown	brown	NNP
18542	4236	11	.	.	.
18542	4237	1	Squeeze	squeeze	JJ
18542	4237	2	lemon	lemon	NN
18542	4237	3	-	-	HYPH
18542	4237	4	juice	juice	NN
18542	4237	5	over	over	RB
18542	4237	6	and	and	CC
18542	4237	7	serve	serve	VB
18542	4237	8	in	in	IN
18542	4237	9	the	the	DT
18542	4237	10	same	same	JJ
18542	4237	11	dish	dish	NN
18542	4237	12	.	.	.
18542	4238	1	TROUT	TROUT	NNP
18542	4238	2	AU	AU	NNP
18542	4238	3	GRATIN	GRATIN	NNP
18542	4238	4	--	--	:
18542	4238	5	II	II	NNP
18542	4238	6	Clean	clean	JJ
18542	4238	7	and	and	CC
18542	4238	8	bone	bone	VBP
18542	4238	9	a	a	DT
18542	4238	10	two	two	CD
18542	4238	11	-	-	HYPH
18542	4238	12	pound	pound	NN
18542	4238	13	trout	trout	NN
18542	4238	14	.	.	.
18542	4239	1	Put	put	VB
18542	4239	2	in	in	RP
18542	4239	3	a	a	DT
18542	4239	4	buttered	butter	VBN
18542	4239	5	baking	baking	NN
18542	4239	6	-	-	HYPH
18542	4239	7	pan	pan	NN
18542	4239	8	,	,	,
18542	4239	9	skin	skin	NN
18542	4239	10	side	side	NN
18542	4239	11	down	down	RB
18542	4239	12	.	.	.
18542	4240	1	Dot	dot	NN
18542	4240	2	with	with	IN
18542	4240	3	butter	butter	NN
18542	4240	4	,	,	,
18542	4240	5	season	season	NN
18542	4240	6	with	with	IN
18542	4240	7	cayenne	cayenne	NN
18542	4240	8	,	,	,
18542	4240	9	sprinkle	sprinkle	VB
18542	4240	10	with	with	IN
18542	4240	11	chopped	chopped	JJ
18542	4240	12	anchovies	anchovy	NNS
18542	4240	13	,	,	,
18542	4240	14	cover	cover	VBP
18542	4240	15	with	with	IN
18542	4240	16	half	half	PDT
18542	4240	17	a	a	DT
18542	4240	18	pound	pound	NN
18542	4240	19	of	of	IN
18542	4240	20	grated	grate	VBN
18542	4240	21	American	american	JJ
18542	4240	22	cheese	cheese	NN
18542	4240	23	,	,	,
18542	4240	24	and	and	CC
18542	4240	25	pour	pour	VB
18542	4240	26	over	over	IN
18542	4240	27	one	one	CD
18542	4240	28	cupful	cupful	NN
18542	4240	29	of	of	IN
18542	4240	30	sour	sour	JJ
18542	4240	31	cream	cream	NN
18542	4240	32	.	.	.
18542	4241	1	Bake	bake	VB
18542	4241	2	for	for	IN
18542	4241	3	half	half	PDT
18542	4241	4	an	an	DT
18542	4241	5	hour	hour	NN
18542	4241	6	,	,	,
18542	4241	7	basting	baste	VBG
18542	4241	8	as	as	IN
18542	4241	9	required	require	VBN
18542	4241	10	.	.	.
18542	4242	1	TROUT	TROUT	NNP
18542	4242	2	AU	AU	NNP
18542	4242	3	BEURRE	BEURRE	NNP
18542	4242	4	NOIR	NOIR	NNP
18542	4242	5	Clean	Clean	NNP
18542	4242	6	and	and	CC
18542	4242	7	score	score	VB
18542	4242	8	the	the	DT
18542	4242	9	fish	fish	NN
18542	4242	10	,	,	,
18542	4242	11	dip	dip	NN
18542	4242	12	in	in	IN
18542	4242	13	seasoned	season	VBN
18542	4242	14	flour	flour	NN
18542	4242	15	,	,	,
18542	4242	16	sauté	sauté	JJ
18542	4242	17	in	in	IN
18542	4242	18	hot	hot	JJ
18542	4242	19	butter	butter	NN
18542	4242	20	,	,	,
18542	4242	21	and	and	CC
18542	4242	22	take	take	VB
18542	4242	23	up	up	RP
18542	4242	24	.	.	.
18542	4243	1	Brown	brown	VB
18542	4243	2	half	half	PDT
18542	4243	3	a	a	DT
18542	4243	4	cupful	cupful	NN
18542	4243	5	of	of	IN
18542	4243	6	butter	butter	NN
18542	4243	7	,	,	,
18542	4243	8	take	take	VB
18542	4243	9	from	from	IN
18542	4243	10	the	the	DT
18542	4243	11	fire	fire	NN
18542	4243	12	,	,	,
18542	4243	13	add	add	VB
18542	4243	14	the	the	DT
18542	4243	15	juice	juice	NN
18542	4243	16	of	of	IN
18542	4243	17	a	a	DT
18542	4243	18	lemon	lemon	NN
18542	4243	19	and	and	CC
18542	4243	20	a	a	DT
18542	4243	21	teaspoonful	teaspoonful	NN
18542	4243	22	of	of	IN
18542	4243	23	minced	mince	VBN
18542	4243	24	parsley	parsley	NNP
18542	4243	25	,	,	,
18542	4243	26	pour	pour	VB
18542	4243	27	over	over	IN
18542	4243	28	the	the	DT
18542	4243	29	fish	fish	NN
18542	4243	30	,	,	,
18542	4243	31	and	and	CC
18542	4243	32	serve	serve	VB
18542	4243	33	.	.	.
18542	4244	1	TROUT	trout	NN
18542	4244	2	WITH	with	IN
18542	4244	3	SHRIMP	SHRIMP	NNP
18542	4244	4	SAUCE	SAUCE	NNP
18542	4244	5	Put	Put	VBD
18542	4244	6	the	the	DT
18542	4244	7	cleaned	clean	VBN
18542	4244	8	trout	trout	NN
18542	4244	9	on	on	IN
18542	4244	10	the	the	DT
18542	4244	11	grate	grate	NN
18542	4244	12	in	in	IN
18542	4244	13	a	a	DT
18542	4244	14	fish	fish	NN
18542	4244	15	kettle	kettle	NN
18542	4244	16	,	,	,
18542	4244	17	adding	add	VBG
18542	4244	18	salted	salt	VBN
18542	4244	19	water	water	NN
18542	4244	20	to	to	TO
18542	4244	21	cover	cover	VB
18542	4244	22	.	.	.
18542	4245	1	Add	add	VB
18542	4245	2	also	also	RB
18542	4245	3	a	a	DT
18542	4245	4	sliced	sliced	JJ
18542	4245	5	carrot	carrot	NN
18542	4245	6	,	,	,
18542	4245	7	a	a	DT
18542	4245	8	sprig	sprig	NN
18542	4245	9	of	of	IN
18542	4245	10	thyme	thyme	NNS
18542	4245	11	,	,	,
18542	4245	12	two	two	CD
18542	4245	13	bay	bay	NN
18542	4245	14	-	-	HYPH
18542	4245	15	leaves	leave	NNS
18542	4245	16	and	and	CC
18542	4245	17	half	half	PDT
18542	4245	18	a	a	DT
18542	4245	19	wineglassful	wineglassful	NN
18542	4245	20	of	of	IN
18542	4245	21	white	white	JJ
18542	4245	22	wine	wine	NN
18542	4245	23	.	.	.
18542	4246	1	Simmer	simmer	NN
18542	4246	2	until	until	IN
18542	4246	3	done	do	VBN
18542	4246	4	,	,	,
18542	4246	5	drain	drain	VB
18542	4246	6	,	,	,
18542	4246	7	and	and	CC
18542	4246	8	serve	serve	VB
18542	4246	9	with	with	IN
18542	4246	10	Shrimp	Shrimp	NNP
18542	4246	11	Sauce	Sauce	NNP
18542	4246	12	.	.	.
18542	4247	1	[	[	-LRB-
18542	4247	2	Page	page	NN
18542	4247	3	426	426	CD
18542	4247	4	]	]	-RRB-
18542	4247	5	TENDERLOIN	tenderloin	JJ
18542	4247	6	OF	of	IN
18542	4247	7	TROUT	trout	NN
18542	4247	8	WITH	with	IN
18542	4247	9	WINE	WINE	NNP
18542	4247	10	SAUCE	SAUCE	VBN
18542	4247	11	Cut	Cut	NNP
18542	4247	12	a	a	DT
18542	4247	13	large	large	JJ
18542	4247	14	sea	sea	NN
18542	4247	15	-	-	HYPH
18542	4247	16	trout	trout	NN
18542	4247	17	in	in	IN
18542	4247	18	pieces	piece	NNS
18542	4247	19	and	and	CC
18542	4247	20	simmer	simmer	NN
18542	4247	21	until	until	IN
18542	4247	22	done	do	VBN
18542	4247	23	in	in	IN
18542	4247	24	salted	salt	VBN
18542	4247	25	and	and	CC
18542	4247	26	acidulated	acidulate	VBN
18542	4247	27	boiling	boil	VBG
18542	4247	28	water	water	NN
18542	4247	29	to	to	TO
18542	4247	30	which	which	WDT
18542	4247	31	a	a	DT
18542	4247	32	large	large	JJ
18542	4247	33	sliced	sliced	JJ
18542	4247	34	onion	onion	NN
18542	4247	35	has	have	VBZ
18542	4247	36	been	be	VBN
18542	4247	37	added	add	VBN
18542	4247	38	.	.	.
18542	4248	1	Drain	drain	VB
18542	4248	2	and	and	CC
18542	4248	3	keep	keep	VB
18542	4248	4	warm	warm	JJ
18542	4248	5	.	.	.
18542	4249	1	Cook	cook	VB
18542	4249	2	together	together	RB
18542	4249	3	two	two	CD
18542	4249	4	tablespoonfuls	tablespoonful	NNS
18542	4249	5	each	each	DT
18542	4249	6	of	of	IN
18542	4249	7	butter	butter	NN
18542	4249	8	and	and	CC
18542	4249	9	flour	flour	NN
18542	4249	10	and	and	CC
18542	4249	11	add	add	VB
18542	4249	12	enough	enough	JJ
18542	4249	13	of	of	IN
18542	4249	14	the	the	DT
18542	4249	15	liquid	liquid	NN
18542	4249	16	drained	drain	VBN
18542	4249	17	from	from	IN
18542	4249	18	the	the	DT
18542	4249	19	fish	fish	NN
18542	4249	20	to	to	TO
18542	4249	21	make	make	VB
18542	4249	22	a	a	DT
18542	4249	23	thick	thick	JJ
18542	4249	24	sauce	sauce	NN
18542	4249	25	.	.	.
18542	4250	1	Cook	cook	VB
18542	4250	2	until	until	IN
18542	4250	3	thick	thick	JJ
18542	4250	4	,	,	,
18542	4250	5	stirring	stir	VBG
18542	4250	6	constantly	constantly	RB
18542	4250	7	,	,	,
18542	4250	8	take	take	VB
18542	4250	9	from	from	IN
18542	4250	10	the	the	DT
18542	4250	11	fire	fire	NN
18542	4250	12	,	,	,
18542	4250	13	add	add	VB
18542	4250	14	one	one	CD
18542	4250	15	cupful	cupful	NN
18542	4250	16	of	of	IN
18542	4250	17	Madeira	madeira	NN
18542	4250	18	wine	wine	NN
18542	4250	19	and	and	CC
18542	4250	20	three	three	CD
18542	4250	21	eggs	egg	NNS
18542	4250	22	well	well	RB
18542	4250	23	-	-	HYPH
18542	4250	24	beaten	beat	VBN
18542	4250	25	.	.	.
18542	4251	1	Put	put	VB
18542	4251	2	the	the	DT
18542	4251	3	fish	fish	NN
18542	4251	4	in	in	IN
18542	4251	5	a	a	DT
18542	4251	6	buttered	butter	VBN
18542	4251	7	baking	baking	NN
18542	4251	8	-	-	HYPH
18542	4251	9	pan	pan	NNP
18542	4251	10	,	,	,
18542	4251	11	sprinkle	sprinkle	VB
18542	4251	12	with	with	IN
18542	4251	13	seasoned	seasoned	JJ
18542	4251	14	crumbs	crumb	NNS
18542	4251	15	,	,	,
18542	4251	16	cover	cover	VB
18542	4251	17	with	with	IN
18542	4251	18	mushrooms	mushroom	NNS
18542	4251	19	,	,	,
18542	4251	20	then	then	RB
18542	4251	21	with	with	IN
18542	4251	22	oysters	oyster	NNS
18542	4251	23	and	and	CC
18542	4251	24	shrimps	shrimp	NNS
18542	4251	25	.	.	.
18542	4252	1	Pour	pour	VB
18542	4252	2	the	the	DT
18542	4252	3	sauce	sauce	NN
18542	4252	4	over	over	RP
18542	4252	5	and	and	CC
18542	4252	6	bake	bake	VB
18542	4252	7	until	until	IN
18542	4252	8	the	the	DT
18542	4252	9	oysters	oyster	NNS
18542	4252	10	are	be	VBP
18542	4252	11	done	do	VBN
18542	4252	12	.	.	.
18542	4253	1	Serve	serve	VB
18542	4253	2	in	in	IN
18542	4253	3	the	the	DT
18542	4253	4	dish	dish	NN
18542	4253	5	in	in	IN
18542	4253	6	which	which	WDT
18542	4253	7	it	-PRON-	PRP
18542	4253	8	was	be	VBD
18542	4253	9	baked	bake	VBN
18542	4253	10	.	.	.
18542	4254	1	STEAMED	STEAMED	NNP
18542	4254	2	TROUT	TROUT	NNP
18542	4254	3	Lay	Lay	NNP
18542	4254	4	the	the	DT
18542	4254	5	prepared	prepare	VBN
18542	4254	6	fish	fish	NN
18542	4254	7	in	in	IN
18542	4254	8	a	a	DT
18542	4254	9	steamer	steamer	NN
18542	4254	10	and	and	CC
18542	4254	11	place	place	NN
18542	4254	12	over	over	IN
18542	4254	13	boiling	boiling	NN
18542	4254	14	water	water	NN
18542	4254	15	,	,	,
18542	4254	16	steam	steam	NN
18542	4254	17	until	until	IN
18542	4254	18	done	do	VBN
18542	4254	19	and	and	CC
18542	4254	20	serve	serve	VB
18542	4254	21	with	with	IN
18542	4254	22	plenty	plenty	NN
18542	4254	23	of	of	IN
18542	4254	24	melted	melted	JJ
18542	4254	25	butter	butter	NN
18542	4254	26	or	or	CC
18542	4254	27	Egg	Egg	NNP
18542	4254	28	Sauce	Sauce	NNP
18542	4254	29	.	.	.
18542	4255	1	STEAMED	STEAMED	NNP
18542	4255	2	BROOK	BROOK	NNP
18542	4255	3	-	-	HYPH
18542	4255	4	TROUT	trout	NN
18542	4255	5	Clean	clean	VBP
18542	4255	6	the	the	DT
18542	4255	7	fish	fish	NN
18542	4255	8	,	,	,
18542	4255	9	season	season	NN
18542	4255	10	lightly	lightly	RB
18542	4255	11	with	with	IN
18542	4255	12	salt	salt	NN
18542	4255	13	and	and	CC
18542	4255	14	pepper	pepper	NN
18542	4255	15	and	and	CC
18542	4255	16	steam	steam	NN
18542	4255	17	until	until	IN
18542	4255	18	tender	tender	NN
18542	4255	19	.	.	.
18542	4256	1	Serve	serve	VB
18542	4256	2	with	with	IN
18542	4256	3	Hollandaise	Hollandaise	NNP
18542	4256	4	or	or	CC
18542	4256	5	Tartar	Tartar	NNP
18542	4256	6	Sauce	Sauce	NNP
18542	4256	7	.	.	.
18542	4257	1	[	[	-LRB-
18542	4257	2	Page	page	NN
18542	4257	3	427	427	CD
18542	4257	4	]	]	-RRB-
18542	4257	5	TROUT	trout	NN
18542	4257	6	EN	en	NN
18542	4257	7	PAPILLOTES	PAPILLOTES	NNP
18542	4257	8	Stuff	Stuff	NNP
18542	4257	9	cleaned	clean	VBD
18542	4257	10	trout	trout	NN
18542	4257	11	with	with	IN
18542	4257	12	chopped	chopped	JJ
18542	4257	13	oysters	oyster	NNS
18542	4257	14	and	and	CC
18542	4257	15	seasoned	seasoned	JJ
18542	4257	16	crumbs	crumb	NNS
18542	4257	17	.	.	.
18542	4258	1	Wrap	wrap	VB
18542	4258	2	a	a	DT
18542	4258	3	thin	thin	JJ
18542	4258	4	slice	slice	NN
18542	4258	5	of	of	IN
18542	4258	6	salt	salt	NN
18542	4258	7	pork	pork	NN
18542	4258	8	around	around	IN
18542	4258	9	each	each	DT
18542	4258	10	one	one	NN
18542	4258	11	,	,	,
18542	4258	12	season	season	NN
18542	4258	13	with	with	IN
18542	4258	14	salt	salt	NN
18542	4258	15	and	and	CC
18542	4258	16	pepper	pepper	NN
18542	4258	17	,	,	,
18542	4258	18	wrap	wrap	NN
18542	4258	19	in	in	IN
18542	4258	20	buttered	butter	VBN
18542	4258	21	paper	paper	NN
18542	4258	22	,	,	,
18542	4258	23	fasten	fasten	RB
18542	4258	24	firmly	firmly	RB
18542	4258	25	,	,	,
18542	4258	26	and	and	CC
18542	4258	27	bake	bake	VB
18542	4258	28	in	in	RP
18542	4258	29	a	a	DT
18542	4258	30	slow	slow	JJ
18542	4258	31	oven	oven	NN
18542	4258	32	for	for	IN
18542	4258	33	twenty	twenty	CD
18542	4258	34	minutes	minute	NNS
18542	4258	35	.	.	.
18542	4259	1	Serve	serve	VB
18542	4259	2	in	in	IN
18542	4259	3	the	the	DT
18542	4259	4	papers	paper	NNS
18542	4259	5	.	.	.
18542	4260	1	ESCALLOPED	escalloped	NN
18542	4260	2	TROUT	TROUT	NNP
18542	4260	3	Boil	Boil	NNP
18542	4260	4	two	two	CD
18542	4260	5	trout	trout	NN
18542	4260	6	in	in	IN
18542	4260	7	salted	salted	JJ
18542	4260	8	water	water	NN
18542	4260	9	,	,	,
18542	4260	10	drain	drain	VB
18542	4260	11	and	and	CC
18542	4260	12	flake	flake	VB
18542	4260	13	,	,	,
18542	4260	14	removing	remove	VBG
18542	4260	15	all	all	PDT
18542	4260	16	the	the	DT
18542	4260	17	bones	bone	NNS
18542	4260	18	.	.	.
18542	4261	1	Fry	fry	NN
18542	4261	2	a	a	DT
18542	4261	3	small	small	JJ
18542	4261	4	chopped	chop	VBN
18542	4261	5	onion	onion	NN
18542	4261	6	in	in	IN
18542	4261	7	butter	butter	NN
18542	4261	8	,	,	,
18542	4261	9	add	add	VB
18542	4261	10	a	a	DT
18542	4261	11	tablespoonful	tablespoonful	NN
18542	4261	12	of	of	IN
18542	4261	13	flour	flour	NN
18542	4261	14	and	and	CC
18542	4261	15	two	two	CD
18542	4261	16	cupfuls	cupful	NNS
18542	4261	17	of	of	IN
18542	4261	18	milk	milk	NN
18542	4261	19	.	.	.
18542	4262	1	Cook	cook	VB
18542	4262	2	until	until	IN
18542	4262	3	thick	thick	JJ
18542	4262	4	,	,	,
18542	4262	5	stirring	stir	VBG
18542	4262	6	constantly	constantly	RB
18542	4262	7	.	.	.
18542	4263	1	Put	put	VB
18542	4263	2	a	a	DT
18542	4263	3	layer	layer	NN
18542	4263	4	of	of	IN
18542	4263	5	the	the	DT
18542	4263	6	boned	boned	JJ
18542	4263	7	fish	fish	NN
18542	4263	8	in	in	IN
18542	4263	9	a	a	DT
18542	4263	10	buttered	butter	VBN
18542	4263	11	baking	baking	NN
18542	4263	12	-	-	HYPH
18542	4263	13	pan	pan	NNP
18542	4263	14	,	,	,
18542	4263	15	add	add	VB
18542	4263	16	a	a	DT
18542	4263	17	layer	layer	NN
18542	4263	18	of	of	IN
18542	4263	19	the	the	DT
18542	4263	20	sauce	sauce	NN
18542	4263	21	,	,	,
18542	4263	22	sprinkle	sprinkle	VB
18542	4263	23	with	with	IN
18542	4263	24	minced	mince	VBN
18542	4263	25	parsley	parsley	NNP
18542	4263	26	,	,	,
18542	4263	27	and	and	CC
18542	4263	28	repeat	repeat	VB
18542	4263	29	until	until	IN
18542	4263	30	the	the	DT
18542	4263	31	dish	dish	NN
18542	4263	32	is	be	VBZ
18542	4263	33	full	full	JJ
18542	4263	34	.	.	.
18542	4264	1	Cover	cover	VB
18542	4264	2	with	with	IN
18542	4264	3	crumbs	crumb	NNS
18542	4264	4	,	,	,
18542	4264	5	dot	dot	VBP
18542	4264	6	with	with	IN
18542	4264	7	butter	butter	NN
18542	4264	8	,	,	,
18542	4264	9	and	and	CC
18542	4264	10	brown	brown	NNP
18542	4264	11	in	in	IN
18542	4264	12	the	the	DT
18542	4264	13	oven	oven	NN
18542	4264	14	.	.	.
18542	4265	1	[	[	-LRB-
18542	4265	2	Page	page	NN
18542	4265	3	429	429	CD
18542	4265	4	]	]	-RRB-
18542	4265	5	FIFTEEN	fifteen	JJ
18542	4265	6	WAYS	ways	NN
18542	4265	7	TO	to	IN
18542	4265	8	COOK	COOK	NNP
18542	4265	9	TURBOT	TURBOT	NNP
18542	4265	10	BOILED	boil	VBD
18542	4265	11	TURBOT	TURBOT	NNP
18542	4265	12	Wash	wash	VB
18542	4265	13	the	the	DT
18542	4265	14	fish	fish	NN
18542	4265	15	carefully	carefully	RB
18542	4265	16	and	and	CC
18542	4265	17	soak	soak	VB
18542	4265	18	it	-PRON-	PRP
18542	4265	19	for	for	IN
18542	4265	20	an	an	DT
18542	4265	21	hour	hour	NN
18542	4265	22	in	in	IN
18542	4265	23	salted	salt	VBN
18542	4265	24	water	water	NN
18542	4265	25	,	,	,
18542	4265	26	drain	drain	VBP
18542	4265	27	,	,	,
18542	4265	28	and	and	CC
18542	4265	29	rinse	rinse	NN
18542	4265	30	in	in	IN
18542	4265	31	fresh	fresh	JJ
18542	4265	32	water	water	NN
18542	4265	33	.	.	.
18542	4266	1	With	with	IN
18542	4266	2	a	a	DT
18542	4266	3	sharp	sharp	JJ
18542	4266	4	knife	knife	NN
18542	4266	5	score	score	NN
18542	4266	6	the	the	DT
18542	4266	7	black	black	JJ
18542	4266	8	skin	skin	NN
18542	4266	9	in	in	IN
18542	4266	10	a	a	DT
18542	4266	11	straight	straight	JJ
18542	4266	12	line	line	NN
18542	4266	13	from	from	IN
18542	4266	14	head	head	NN
18542	4266	15	to	to	IN
18542	4266	16	tail	tail	NN
18542	4266	17	.	.	.
18542	4267	1	Boil	boil	VB
18542	4267	2	the	the	DT
18542	4267	3	fish	fish	NN
18542	4267	4	in	in	IN
18542	4267	5	salted	salt	VBN
18542	4267	6	and	and	CC
18542	4267	7	acidulated	acidulated	JJ
18542	4267	8	water	water	NN
18542	4267	9	to	to	TO
18542	4267	10	cover	cover	VB
18542	4267	11	,	,	,
18542	4267	12	drain	drain	VB
18542	4267	13	,	,	,
18542	4267	14	garnish	garnish	VBP
18542	4267	15	with	with	IN
18542	4267	16	parsley	parsley	NN
18542	4267	17	and	and	CC
18542	4267	18	lemon	lemon	NN
18542	4267	19	,	,	,
18542	4267	20	and	and	CC
18542	4267	21	serve	serve	VB
18542	4267	22	with	with	IN
18542	4267	23	any	any	DT
18542	4267	24	preferred	preferred	JJ
18542	4267	25	sauce	sauce	NN
18542	4267	26	.	.	.
18542	4268	1	BROILED	broiled	NN
18542	4268	2	TURBOT	TURBOT	NNP
18542	4268	3	Clean	clean	VB
18542	4268	4	a	a	DT
18542	4268	5	small	small	JJ
18542	4268	6	turbot	turbot	NN
18542	4268	7	and	and	CC
18542	4268	8	marinate	marinate	VB
18542	4268	9	for	for	IN
18542	4268	10	an	an	DT
18542	4268	11	hour	hour	NN
18542	4268	12	in	in	IN
18542	4268	13	seasoned	seasoned	JJ
18542	4268	14	oil	oil	NN
18542	4268	15	and	and	CC
18542	4268	16	vinegar	vinegar	NN
18542	4268	17	or	or	CC
18542	4268	18	lemon	lemon	NN
18542	4268	19	-	-	HYPH
18542	4268	20	juice	juice	NN
18542	4268	21	.	.	.
18542	4269	1	Drain	drain	NN
18542	4269	2	,	,	,
18542	4269	3	broil	broil	NN
18542	4269	4	,	,	,
18542	4269	5	and	and	CC
18542	4269	6	serve	serve	VB
18542	4269	7	with	with	IN
18542	4269	8	any	any	DT
18542	4269	9	preferred	preferred	JJ
18542	4269	10	sauce	sauce	NN
18542	4269	11	.	.	.
18542	4270	1	BROILED	BROILED	NNP
18542	4270	2	TURBOT	TURBOT	NNP
18542	4270	3	À	À	NNP
18542	4270	4	LA	LA	NNP
18542	4270	5	PROVENCE	PROVENCE	NNP
18542	4270	6	Soak	soak	VBP
18542	4270	7	the	the	DT
18542	4270	8	fish	fish	NN
18542	4270	9	for	for	IN
18542	4270	10	four	four	CD
18542	4270	11	hours	hour	NNS
18542	4270	12	in	in	IN
18542	4270	13	a	a	DT
18542	4270	14	marinade	marinade	NN
18542	4270	15	of	of	IN
18542	4270	16	oil	oil	NN
18542	4270	17	and	and	CC
18542	4270	18	lemon	lemon	NN
18542	4270	19	-	-	HYPH
18542	4270	20	juice	juice	NN
18542	4270	21	,	,	,
18542	4270	22	seasoned	season	VBN
18542	4270	23	with	with	IN
18542	4270	24	sliced	sliced	JJ
18542	4270	25	carrot	carrot	NN
18542	4270	26	,	,	,
18542	4270	27	onion	onion	NN
18542	4270	28	,	,	,
18542	4270	29	bay	bay	NN
18542	4270	30	-	-	HYPH
18542	4270	31	leaf	leaf	NN
18542	4270	32	,	,	,
18542	4270	33	thyme	thyme	NNS
18542	4270	34	,	,	,
18542	4270	35	parsley	parsley	NN
18542	4270	36	,	,	,
18542	4270	37	and	and	CC
18542	4270	38	garlic	garlic	NNP
18542	4270	39	.	.	.
18542	4271	1	Drain	drain	NN
18542	4271	2	,	,	,
18542	4271	3	broil	broil	VB
18542	4271	4	the	the	DT
18542	4271	5	fish	fish	NN
18542	4271	6	on	on	IN
18542	4271	7	one	one	CD
18542	4271	8	side	side	NN
18542	4271	9	,	,	,
18542	4271	10	and	and	CC
18542	4271	11	put	put	VBD
18542	4271	12	in	in	RP
18542	4271	13	a	a	DT
18542	4271	14	buttered	butter	VBN
18542	4271	15	baking	baking	NN
18542	4271	16	-	-	HYPH
18542	4271	17	dish	dish	NN
18542	4271	18	with	with	IN
18542	4271	19	the	the	DT
18542	4271	20	marinade	marinade	NN
18542	4271	21	.	.	.
18542	4272	1	Add	add	VB
18542	4272	2	two	two	CD
18542	4272	3	cupfuls	cupful	NNS
18542	4272	4	of	of	IN
18542	4272	5	white	white	JJ
18542	4272	6	wine	wine	NN
18542	4272	7	,	,	,
18542	4272	8	and	and	CC
18542	4272	9	[	[	-LRB-
18542	4272	10	Page	page	NN
18542	4272	11	430	430	CD
18542	4272	12	]	]	-RRB-
18542	4272	13	bake	bake	NN
18542	4272	14	,	,	,
18542	4272	15	basting	baste	VBG
18542	4272	16	frequently	frequently	RB
18542	4272	17	.	.	.
18542	4273	1	Take	take	VB
18542	4273	2	up	up	RP
18542	4273	3	the	the	DT
18542	4273	4	fish	fish	NN
18542	4273	5	,	,	,
18542	4273	6	and	and	CC
18542	4273	7	add	add	VB
18542	4273	8	the	the	DT
18542	4273	9	remainder	remainder	NN
18542	4273	10	of	of	IN
18542	4273	11	the	the	DT
18542	4273	12	bottle	bottle	NN
18542	4273	13	of	of	IN
18542	4273	14	wine	wine	NN
18542	4273	15	to	to	IN
18542	4273	16	the	the	DT
18542	4273	17	liquid	liquid	NN
18542	4273	18	.	.	.
18542	4274	1	Boil	Boil	NNP
18542	4274	2	for	for	IN
18542	4274	3	five	five	CD
18542	4274	4	minutes	minute	NNS
18542	4274	5	,	,	,
18542	4274	6	rub	rub	VB
18542	4274	7	through	through	RP
18542	4274	8	a	a	DT
18542	4274	9	sieve	sieve	NN
18542	4274	10	,	,	,
18542	4274	11	thicken	thicken	VBN
18542	4274	12	with	with	IN
18542	4274	13	butter	butter	NN
18542	4274	14	and	and	CC
18542	4274	15	flour	flour	NN
18542	4274	16	cooked	cook	VBN
18542	4274	17	together	together	RB
18542	4274	18	,	,	,
18542	4274	19	season	season	NN
18542	4274	20	with	with	IN
18542	4274	21	anchovy	anchovy	JJ
18542	4274	22	paste	paste	NN
18542	4274	23	,	,	,
18542	4274	24	minced	mince	VBD
18542	4274	25	parsley	parsley	NNP
18542	4274	26	,	,	,
18542	4274	27	and	and	CC
18542	4274	28	capers	caper	NNS
18542	4274	29	.	.	.
18542	4275	1	Pour	pour	VB
18542	4275	2	over	over	IN
18542	4275	3	the	the	DT
18542	4275	4	fish	fish	NN
18542	4275	5	and	and	CC
18542	4275	6	serve	serve	VB
18542	4275	7	.	.	.
18542	4276	1	BAKED	BAKED	NNP
18542	4276	2	TURBOT	TURBOT	NNP
18542	4276	3	Rub	rub	VB
18542	4276	4	a	a	DT
18542	4276	5	small	small	JJ
18542	4276	6	cleaned	clean	VBN
18542	4276	7	turbot	turbot	NN
18542	4276	8	with	with	IN
18542	4276	9	melted	melted	JJ
18542	4276	10	butter	butter	NN
18542	4276	11	,	,	,
18542	4276	12	sprinkle	sprinkle	VB
18542	4276	13	with	with	IN
18542	4276	14	minced	mince	VBN
18542	4276	15	parsley	parsley	NNP
18542	4276	16	,	,	,
18542	4276	17	powdered	powder	VBN
18542	4276	18	mace	mace	NN
18542	4276	19	,	,	,
18542	4276	20	and	and	CC
18542	4276	21	salt	salt	NN
18542	4276	22	and	and	CC
18542	4276	23	pepper	pepper	NN
18542	4276	24	to	to	IN
18542	4276	25	season	season	NN
18542	4276	26	.	.	.
18542	4277	1	Let	let	VB
18542	4277	2	stand	stand	VB
18542	4277	3	for	for	IN
18542	4277	4	an	an	DT
18542	4277	5	hour	hour	NN
18542	4277	6	and	and	CC
18542	4277	7	put	put	VBD
18542	4277	8	into	into	IN
18542	4277	9	a	a	DT
18542	4277	10	buttered	butter	VBN
18542	4277	11	baking	baking	NN
18542	4277	12	-	-	HYPH
18542	4277	13	dish	dish	NN
18542	4277	14	.	.	.
18542	4278	1	Brush	brush	NN
18542	4278	2	with	with	IN
18542	4278	3	beaten	beat	VBN
18542	4278	4	egg	egg	NN
18542	4278	5	,	,	,
18542	4278	6	sprinkle	sprinkle	VB
18542	4278	7	with	with	IN
18542	4278	8	crumbs	crumb	NNS
18542	4278	9	,	,	,
18542	4278	10	dot	dot	NN
18542	4278	11	with	with	IN
18542	4278	12	butter	butter	NN
18542	4278	13	,	,	,
18542	4278	14	bake	bake	NN
18542	4278	15	,	,	,
18542	4278	16	and	and	CC
18542	4278	17	serve	serve	VB
18542	4278	18	with	with	IN
18542	4278	19	any	any	DT
18542	4278	20	preferred	preferred	JJ
18542	4278	21	sauce	sauce	NN
18542	4278	22	.	.	.
18542	4279	1	TURBOT	TURBOT	NNP
18542	4279	2	À	À	NNP
18542	4279	3	LA	LA	NNP
18542	4279	4	BÉCHAMEL	BÉCHAMEL	NNP
18542	4279	5	Reheat	Reheat	NNP
18542	4279	6	cold	cold	JJ
18542	4279	7	flaked	flake	VBN
18542	4279	8	turbot	turbot	NN
18542	4279	9	in	in	IN
18542	4279	10	a	a	DT
18542	4279	11	Béchamel	Béchamel	NNP
18542	4279	12	Sauce	Sauce	NNP
18542	4279	13	,	,	,
18542	4279	14	adding	add	VBG
18542	4279	15	a	a	DT
18542	4279	16	few	few	JJ
18542	4279	17	cooked	cooked	JJ
18542	4279	18	oysters	oyster	NNS
18542	4279	19	.	.	.
18542	4280	1	TURBOT	TURBOT	NNP
18542	4280	2	AU	AU	NNP
18542	4280	3	BEURRE	BEURRE	NNP
18542	4280	4	NOIR	NOIR	NNP
18542	4280	5	Cut	Cut	NNP
18542	4280	6	cold	cold	JJ
18542	4280	7	cooked	cooked	JJ
18542	4280	8	turbot	turbot	NN
18542	4280	9	into	into	IN
18542	4280	10	small	small	JJ
18542	4280	11	fillets	fillet	NNS
18542	4280	12	.	.	.
18542	4281	1	Brown	brown	VB
18542	4281	2	half	half	PDT
18542	4281	3	a	a	DT
18542	4281	4	cupful	cupful	NN
18542	4281	5	of	of	IN
18542	4281	6	butter	butter	NN
18542	4281	7	,	,	,
18542	4281	8	add	add	VB
18542	4281	9	tarragon	tarragon	NNP
18542	4281	10	vinegar	vinegar	NN
18542	4281	11	to	to	TO
18542	4281	12	taste	taste	VB
18542	4281	13	,	,	,
18542	4281	14	and	and	CC
18542	4281	15	pepper	pepper	NN
18542	4281	16	,	,	,
18542	4281	17	salt	salt	NN
18542	4281	18	,	,	,
18542	4281	19	and	and	CC
18542	4281	20	minced	mince	VBD
18542	4281	21	parsley	parsley	NNP
18542	4281	22	to	to	TO
18542	4281	23	season	season	VB
18542	4281	24	.	.	.
18542	4282	1	Reheat	reheat	VB
18542	4282	2	the	the	DT
18542	4282	3	fish	fish	NN
18542	4282	4	in	in	IN
18542	4282	5	the	the	DT
18542	4282	6	sauce	sauce	NN
18542	4282	7	and	and	CC
18542	4282	8	serve	serve	VB
18542	4282	9	.	.	.
18542	4283	1	[	[	-LRB-
18542	4283	2	Page	page	NN
18542	4283	3	431	431	CD
18542	4283	4	]	]	-RRB-
18542	4283	5	TURBOT	TURBOT	NNP
18542	4283	6	À	À	NNP
18542	4283	7	LA	LA	NNP
18542	4283	8	CRÈME	CRÈME	NNP
18542	4283	9	--	--	:
18542	4283	10	I	-PRON-	PRP
18542	4283	11	Reheat	reheat	VBP
18542	4283	12	cold	cold	JJ
18542	4283	13	flaked	flake	VBN
18542	4283	14	turbot	turbot	NN
18542	4283	15	in	in	IN
18542	4283	16	a	a	DT
18542	4283	17	Cream	Cream	NNP
18542	4283	18	Sauce	Sauce	NNP
18542	4283	19	,	,	,
18542	4283	20	seasoning	seasoning	NN
18542	4283	21	with	with	IN
18542	4283	22	grated	grate	VBN
18542	4283	23	nutmeg	nutmeg	NN
18542	4283	24	and	and	CC
18542	4283	25	lemon	lemon	NN
18542	4283	26	-	-	HYPH
18542	4283	27	juice	juice	NN
18542	4283	28	.	.	.
18542	4284	1	TURBOT	TURBOT	NNP
18542	4284	2	À	À	NNP
18542	4284	3	LA	LA	NNP
18542	4284	4	CRÈME	CRÈME	NNP
18542	4284	5	--	--	:
18542	4284	6	II	II	NNP
18542	4284	7	Cook	Cook	NNP
18542	4284	8	together	together	RB
18542	4284	9	three	three	CD
18542	4284	10	tablespoonfuls	tablespoonful	NNS
18542	4284	11	each	each	DT
18542	4284	12	of	of	IN
18542	4284	13	butter	butter	NN
18542	4284	14	and	and	CC
18542	4284	15	flour	flour	NN
18542	4284	16	,	,	,
18542	4284	17	add	add	VB
18542	4284	18	a	a	DT
18542	4284	19	quart	quart	NN
18542	4284	20	of	of	IN
18542	4284	21	cream	cream	NN
18542	4284	22	and	and	CC
18542	4284	23	cook	cook	NN
18542	4284	24	until	until	IN
18542	4284	25	thick	thick	JJ
18542	4284	26	,	,	,
18542	4284	27	stirring	stir	VBG
18542	4284	28	constantly	constantly	RB
18542	4284	29	.	.	.
18542	4285	1	Season	season	NN
18542	4285	2	with	with	IN
18542	4285	3	pepper	pepper	NN
18542	4285	4	,	,	,
18542	4285	5	salt	salt	NN
18542	4285	6	,	,	,
18542	4285	7	minced	mince	VBD
18542	4285	8	parsley	parsley	NNP
18542	4285	9	,	,	,
18542	4285	10	and	and	CC
18542	4285	11	grated	grate	VBD
18542	4285	12	onion	onion	NN
18542	4285	13	.	.	.
18542	4286	1	Butter	butter	VB
18542	4286	2	a	a	DT
18542	4286	3	baking	baking	NN
18542	4286	4	-	-	HYPH
18542	4286	5	dish	dish	NN
18542	4286	6	,	,	,
18542	4286	7	put	put	VBN
18542	4286	8	in	in	RP
18542	4286	9	a	a	DT
18542	4286	10	layer	layer	NN
18542	4286	11	of	of	IN
18542	4286	12	cold	cold	JJ
18542	4286	13	cooked	cook	VBN
18542	4286	14	turbot	turbot	NN
18542	4286	15	flaked	flake	VBD
18542	4286	16	fine	fine	RB
18542	4286	17	,	,	,
18542	4286	18	cover	cover	VBP
18542	4286	19	with	with	IN
18542	4286	20	sauce	sauce	NN
18542	4286	21	,	,	,
18542	4286	22	and	and	CC
18542	4286	23	repeat	repeat	VB
18542	4286	24	until	until	IN
18542	4286	25	the	the	DT
18542	4286	26	dish	dish	NN
18542	4286	27	is	be	VBZ
18542	4286	28	full	full	JJ
18542	4286	29	,	,	,
18542	4286	30	having	have	VBG
18542	4286	31	sauce	sauce	NN
18542	4286	32	on	on	IN
18542	4286	33	top	top	NN
18542	4286	34	.	.	.
18542	4287	1	Sprinkle	sprinkle	VB
18542	4287	2	with	with	IN
18542	4287	3	crumbs	crumb	NNS
18542	4287	4	,	,	,
18542	4287	5	dot	dot	VBP
18542	4287	6	with	with	IN
18542	4287	7	butter	butter	NN
18542	4287	8	,	,	,
18542	4287	9	and	and	CC
18542	4287	10	brown	brown	NNP
18542	4287	11	in	in	IN
18542	4287	12	the	the	DT
18542	4287	13	oven	oven	NN
18542	4287	14	.	.	.
18542	4288	1	Sprinkle	sprinkle	VB
18542	4288	2	with	with	IN
18542	4288	3	chopped	chopped	JJ
18542	4288	4	eggs	egg	NNS
18542	4288	5	and	and	CC
18542	4288	6	parsley	parsley	NN
18542	4288	7	.	.	.
18542	4289	1	TURBOT	TURBOT	NNP
18542	4289	2	AU	AU	NNP
18542	4289	3	GRATIN	GRATIN	NNP
18542	4289	4	--	--	:
18542	4289	5	I	-PRON-	PRP
18542	4289	6	Remove	remove	VBP
18542	4289	7	the	the	DT
18542	4289	8	skin	skin	NN
18542	4289	9	,	,	,
18542	4289	10	fat	fat	NN
18542	4289	11	,	,	,
18542	4289	12	and	and	CC
18542	4289	13	bone	bone	NN
18542	4289	14	from	from	IN
18542	4289	15	cold	cold	JJ
18542	4289	16	turbot	turbot	NN
18542	4289	17	,	,	,
18542	4289	18	and	and	CC
18542	4289	19	flake	flake	VB
18542	4289	20	fine	fine	RB
18542	4289	21	with	with	IN
18542	4289	22	a	a	DT
18542	4289	23	fork	fork	NN
18542	4289	24	.	.	.
18542	4290	1	Fry	fry	CD
18542	4290	2	in	in	IN
18542	4290	3	butter	butter	NN
18542	4290	4	a	a	DT
18542	4290	5	slice	slice	NN
18542	4290	6	of	of	IN
18542	4290	7	onion	onion	NN
18542	4290	8	chopped	chop	VBN
18542	4290	9	,	,	,
18542	4290	10	a	a	DT
18542	4290	11	small	small	JJ
18542	4290	12	slice	slice	NN
18542	4290	13	of	of	IN
18542	4290	14	carrot	carrot	NNP
18542	4290	15	minced	mince	VBN
18542	4290	16	,	,	,
18542	4290	17	a	a	DT
18542	4290	18	bit	bit	NN
18542	4290	19	of	of	IN
18542	4290	20	bay	bay	NN
18542	4290	21	-	-	HYPH
18542	4290	22	leaf	leaf	NN
18542	4290	23	,	,	,
18542	4290	24	and	and	CC
18542	4290	25	a	a	DT
18542	4290	26	pinch	pinch	NN
18542	4290	27	of	of	IN
18542	4290	28	mace	mace	NN
18542	4290	29	.	.	.
18542	4291	1	Add	add	VB
18542	4291	2	a	a	DT
18542	4291	3	tablespoonful	tablespoonful	NN
18542	4291	4	of	of	IN
18542	4291	5	flour	flour	NN
18542	4291	6	,	,	,
18542	4291	7	one	one	CD
18542	4291	8	cupful	cupful	NN
18542	4291	9	of	of	IN
18542	4291	10	milk	milk	NN
18542	4291	11	,	,	,
18542	4291	12	and	and	CC
18542	4291	13	half	half	PDT
18542	4291	14	a	a	DT
18542	4291	15	cupful	cupful	NN
18542	4291	16	of	of	IN
18542	4291	17	stock	stock	NN
18542	4291	18	or	or	CC
18542	4291	19	water	water	NN
18542	4291	20	.	.	.
18542	4292	1	Cook	cook	VB
18542	4292	2	until	until	IN
18542	4292	3	thick	thick	JJ
18542	4292	4	,	,	,
18542	4292	5	stirring	stir	VBG
18542	4292	6	constantly	constantly	RB
18542	4292	7	.	.	.
18542	4293	1	Season	season	NN
18542	4293	2	with	with	IN
18542	4293	3	salt	salt	NN
18542	4293	4	and	and	CC
18542	4293	5	pepper	pepper	NN
18542	4293	6	and	and	CC
18542	4293	7	rub	rub	VB
18542	4293	8	through	through	RP
18542	4293	9	a	a	DT
18542	4293	10	sieve	sieve	NN
18542	4293	11	.	.	.
18542	4294	1	Put	put	VB
18542	4294	2	a	a	DT
18542	4294	3	layer	layer	NN
18542	4294	4	of	of	IN
18542	4294	5	the	the	DT
18542	4294	6	flaked	flake	VBN
18542	4294	7	fish	fish	NN
18542	4294	8	in	in	IN
18542	4294	9	the	the	DT
18542	4294	10	bottom	bottom	NN
18542	4294	11	of	of	IN
18542	4294	12	a	a	DT
18542	4294	13	buttered	butter	VBN
18542	4294	14	baking	baking	NN
18542	4294	15	-	-	HYPH
18542	4294	16	dish	dish	NNP
18542	4294	17	,	,	,
18542	4294	18	spread	spread	VBN
18542	4294	19	with	with	IN
18542	4294	20	the	the	DT
18542	4294	21	sauce	sauce	NN
18542	4294	22	,	,	,
18542	4294	23	[	[	-LRB-
18542	4294	24	Page	page	NN
18542	4294	25	432	432	CD
18542	4294	26	]	]	-RRB-
18542	4294	27	sprinkle	sprinkle	VB
18542	4294	28	with	with	IN
18542	4294	29	grated	grate	VBN
18542	4294	30	Parmesan	Parmesan	NNP
18542	4294	31	cheese	cheese	NN
18542	4294	32	,	,	,
18542	4294	33	and	and	CC
18542	4294	34	repeat	repeat	VB
18542	4294	35	until	until	IN
18542	4294	36	the	the	DT
18542	4294	37	dish	dish	NN
18542	4294	38	is	be	VBZ
18542	4294	39	full	full	JJ
18542	4294	40	.	.	.
18542	4295	1	Cover	cover	VB
18542	4295	2	with	with	IN
18542	4295	3	crumbs	crumb	NNS
18542	4295	4	,	,	,
18542	4295	5	sprinkle	sprinkle	VB
18542	4295	6	with	with	IN
18542	4295	7	cheese	cheese	NN
18542	4295	8	,	,	,
18542	4295	9	dot	dot	NN
18542	4295	10	with	with	IN
18542	4295	11	butter	butter	NN
18542	4295	12	,	,	,
18542	4295	13	and	and	CC
18542	4295	14	brown	brown	NNP
18542	4295	15	in	in	IN
18542	4295	16	the	the	DT
18542	4295	17	oven	oven	NN
18542	4295	18	.	.	.
18542	4296	1	TURBOT	TURBOT	NNP
18542	4296	2	AU	AU	NNP
18542	4296	3	GRATIN	GRATIN	NNP
18542	4296	4	--	--	:
18542	4296	5	II	II	NNP
18542	4296	6	Boil	Boil	NNP
18542	4296	7	a	a	DT
18542	4296	8	fish	fish	NN
18542	4296	9	,	,	,
18542	4296	10	drain	drain	VBP
18542	4296	11	,	,	,
18542	4296	12	and	and	CC
18542	4296	13	cool	cool	JJ
18542	4296	14	.	.	.
18542	4297	1	Flake	flake	VB
18542	4297	2	with	with	IN
18542	4297	3	a	a	DT
18542	4297	4	fork	fork	NN
18542	4297	5	,	,	,
18542	4297	6	and	and	CC
18542	4297	7	mix	mix	VB
18542	4297	8	with	with	IN
18542	4297	9	Bechamel	Bechamel	NNP
18542	4297	10	Sauce	Sauce	NNP
18542	4297	11	to	to	TO
18542	4297	12	which	which	WDT
18542	4297	13	has	have	VBZ
18542	4297	14	been	be	VBN
18542	4297	15	added	add	VBN
18542	4297	16	the	the	DT
18542	4297	17	yolks	yolk	NNS
18542	4297	18	of	of	IN
18542	4297	19	four	four	CD
18542	4297	20	eggs	egg	NNS
18542	4297	21	well	well	RB
18542	4297	22	-	-	HYPH
18542	4297	23	beaten	beat	VBN
18542	4297	24	,	,	,
18542	4297	25	half	half	PDT
18542	4297	26	a	a	DT
18542	4297	27	cupful	cupful	NN
18542	4297	28	of	of	IN
18542	4297	29	grated	grate	VBN
18542	4297	30	Parmesan	Parmesan	NNP
18542	4297	31	cheese	cheese	NN
18542	4297	32	,	,	,
18542	4297	33	and	and	CC
18542	4297	34	lemon	lemon	NN
18542	4297	35	-	-	HYPH
18542	4297	36	juice	juice	NN
18542	4297	37	and	and	CC
18542	4297	38	grated	grate	VBD
18542	4297	39	nutmeg	nutmeg	NNP
18542	4297	40	to	to	IN
18542	4297	41	season	season	NN
18542	4297	42	.	.	.
18542	4298	1	Mix	mix	VB
18542	4298	2	lightly	lightly	RB
18542	4298	3	,	,	,
18542	4298	4	put	put	VBN
18542	4298	5	into	into	IN
18542	4298	6	a	a	DT
18542	4298	7	buttered	butter	VBN
18542	4298	8	baking	baking	NN
18542	4298	9	-	-	HYPH
18542	4298	10	dish	dish	NN
18542	4298	11	,	,	,
18542	4298	12	cover	cover	VB
18542	4298	13	with	with	IN
18542	4298	14	crumbs	crumb	NNS
18542	4298	15	,	,	,
18542	4298	16	sprinkle	sprinkle	VB
18542	4298	17	with	with	IN
18542	4298	18	Parmesan	Parmesan	NNP
18542	4298	19	cheese	cheese	NN
18542	4298	20	,	,	,
18542	4298	21	dot	dot	NN
18542	4298	22	with	with	IN
18542	4298	23	butter	butter	NN
18542	4298	24	,	,	,
18542	4298	25	and	and	CC
18542	4298	26	brown	brown	NNP
18542	4298	27	in	in	IN
18542	4298	28	the	the	DT
18542	4298	29	oven	oven	NN
18542	4298	30	.	.	.
18542	4299	1	Cream	cream	NN
18542	4299	2	may	may	MD
18542	4299	3	be	be	VB
18542	4299	4	poured	pour	VBN
18542	4299	5	over	over	RP
18542	4299	6	the	the	DT
18542	4299	7	fish	fish	NN
18542	4299	8	before	before	IN
18542	4299	9	sprinkling	sprinkle	VBG
18542	4299	10	with	with	IN
18542	4299	11	the	the	DT
18542	4299	12	crumbs	crumb	NNS
18542	4299	13	.	.	.
18542	4300	1	TURBOT	TURBOT	NNP
18542	4300	2	À	À	NNP
18542	4300	3	LA	LA	NNP
18542	4300	4	HOLLANDAISE	HOLLANDAISE	NNP
18542	4300	5	Clean	Clean	NNP
18542	4300	6	a	a	DT
18542	4300	7	medium	medium	JJ
18542	4300	8	sized	sized	JJ
18542	4300	9	turbot	turbot	NN
18542	4300	10	and	and	CC
18542	4300	11	make	make	VB
18542	4300	12	a	a	DT
18542	4300	13	deep	deep	JJ
18542	4300	14	incision	incision	NN
18542	4300	15	down	down	IN
18542	4300	16	the	the	DT
18542	4300	17	back	back	NN
18542	4300	18	from	from	IN
18542	4300	19	head	head	NN
18542	4300	20	to	to	IN
18542	4300	21	tail	tail	NN
18542	4300	22	.	.	.
18542	4301	1	Rub	rub	VB
18542	4301	2	with	with	IN
18542	4301	3	lemon	lemon	NN
18542	4301	4	-	-	HYPH
18542	4301	5	juice	juice	NN
18542	4301	6	and	and	CC
18542	4301	7	boil	boil	VB
18542	4301	8	in	in	IN
18542	4301	9	salted	salted	JJ
18542	4301	10	and	and	CC
18542	4301	11	acidulated	acidulated	JJ
18542	4301	12	water	water	NN
18542	4301	13	until	until	IN
18542	4301	14	tender	tender	NN
18542	4301	15	.	.	.
18542	4302	1	Drain	drain	VB
18542	4302	2	and	and	CC
18542	4302	3	serve	serve	VB
18542	4302	4	with	with	IN
18542	4302	5	Hollandaise	Hollandaise	NNP
18542	4302	6	Sauce	Sauce	NNP
18542	4302	7	.	.	.
18542	4303	1	FILLETS	FILLETS	NNP
18542	4303	2	OF	of	IN
18542	4303	3	TURBOT	TURBOT	NNP
18542	4303	4	À	À	NNP
18542	4303	5	L'INDIENNE	L'INDIENNE	NNP
18542	4303	6	Cut	Cut	NNP
18542	4303	7	a	a	DT
18542	4303	8	small	small	JJ
18542	4303	9	turbot	turbot	NN
18542	4303	10	into	into	IN
18542	4303	11	fillets	fillet	NNS
18542	4303	12	and	and	CC
18542	4303	13	fry	fry	NN
18542	4303	14	in	in	IN
18542	4303	15	butter	butter	NN
18542	4303	16	with	with	IN
18542	4303	17	a	a	DT
18542	4303	18	little	little	JJ
18542	4303	19	curry	curry	NN
18542	4303	20	powder	powder	NN
18542	4303	21	to	to	TO
18542	4303	22	season	season	NN
18542	4303	23	.	.	.
18542	4304	1	Serve	serve	VB
18542	4304	2	with	with	IN
18542	4304	3	Velouté	Velouté	NNP
18542	4304	4	Sauce	Sauce	NNP
18542	4304	5	.	.	.
18542	4305	1	[	[	-LRB-
18542	4305	2	Page	page	NN
18542	4305	3	433	433	CD
18542	4305	4	]	]	-RRB-
18542	4305	5	FILLETS	FILLETS	NNP
18542	4305	6	OF	of	IN
18542	4305	7	TURBOT	TURBOT	NNP
18542	4305	8	À	À	NNP
18542	4305	9	LA	LA	NNP
18542	4305	10	MARÉCHALE	MARÉCHALE	NNP
18542	4305	11	Clean	Clean	NNP
18542	4305	12	and	and	CC
18542	4305	13	boil	boil	VB
18542	4305	14	the	the	DT
18542	4305	15	fish	fish	NN
18542	4305	16	and	and	CC
18542	4305	17	cut	cut	VBD
18542	4305	18	into	into	IN
18542	4305	19	convenient	convenient	JJ
18542	4305	20	pieces	piece	NNS
18542	4305	21	for	for	IN
18542	4305	22	serving	serve	VBG
18542	4305	23	.	.	.
18542	4306	1	Cool	cool	UH
18542	4306	2	,	,	,
18542	4306	3	cover	cover	VB
18542	4306	4	with	with	IN
18542	4306	5	a	a	DT
18542	4306	6	very	very	RB
18542	4306	7	stiff	stiff	JJ
18542	4306	8	Cream	Cream	NNP
18542	4306	9	Sauce	Sauce	NNP
18542	4306	10	,	,	,
18542	4306	11	sprinkle	sprinkle	VB
18542	4306	12	with	with	IN
18542	4306	13	crumbs	crumb	NNS
18542	4306	14	,	,	,
18542	4306	15	dip	dip	NN
18542	4306	16	in	in	IN
18542	4306	17	beaten	beat	VBN
18542	4306	18	egg	egg	NN
18542	4306	19	,	,	,
18542	4306	20	then	then	RB
18542	4306	21	in	in	IN
18542	4306	22	seasoned	seasoned	JJ
18542	4306	23	crumbs	crumb	NNS
18542	4306	24	,	,	,
18542	4306	25	and	and	CC
18542	4306	26	fry	fry	NN
18542	4306	27	.	.	.
18542	4307	1	Serve	serve	VB
18542	4307	2	with	with	IN
18542	4307	3	any	any	DT
18542	4307	4	preferred	preferred	JJ
18542	4307	5	sauce	sauce	NN
18542	4307	6	.	.	.
18542	4308	1	FILLETS	FILLETS	NNP
18542	4308	2	OF	of	IN
18542	4308	3	TURBOT	TURBOT	NNP
18542	4308	4	À	À	NNP
18542	4308	5	LA	LA	NNP
18542	4308	6	RAVIGOTE	RAVIGOTE	NNP
18542	4308	7	Sauté	Sauté	NNP
18542	4308	8	the	the	DT
18542	4308	9	prepared	prepare	VBN
18542	4308	10	fillets	fillet	NNS
18542	4308	11	in	in	IN
18542	4308	12	butter	butter	NN
18542	4308	13	,	,	,
18542	4308	14	seasoning	seasoning	NN
18542	4308	15	with	with	IN
18542	4308	16	salt	salt	NN
18542	4308	17	,	,	,
18542	4308	18	pepper	pepper	NN
18542	4308	19	,	,	,
18542	4308	20	and	and	CC
18542	4308	21	lemon	lemon	NN
18542	4308	22	-	-	HYPH
18542	4308	23	juice	juice	NN
18542	4308	24	.	.	.
18542	4309	1	Drain	drain	VB
18542	4309	2	,	,	,
18542	4309	3	and	and	CC
18542	4309	4	serve	serve	VB
18542	4309	5	with	with	IN
18542	4309	6	Ravigote	Ravigote	NNP
18542	4309	7	Sauce	Sauce	NNP
18542	4309	8	.	.	.
18542	4310	1	FILLETS	FILLETS	NNP
18542	4310	2	OF	of	IN
18542	4310	3	TURBOT	TURBOT	NNP
18542	4310	4	Soak	Soak	NNP
18542	4310	5	a	a	DT
18542	4310	6	medium	medium	JJ
18542	4310	7	sized	sized	JJ
18542	4310	8	turbot	turbot	NN
18542	4310	9	in	in	IN
18542	4310	10	salted	salted	JJ
18542	4310	11	water	water	NN
18542	4310	12	for	for	IN
18542	4310	13	half	half	PDT
18542	4310	14	an	an	DT
18542	4310	15	hour	hour	NN
18542	4310	16	,	,	,
18542	4310	17	drain	drain	VB
18542	4310	18	,	,	,
18542	4310	19	rinse	rinse	NN
18542	4310	20	in	in	IN
18542	4310	21	fresh	fresh	JJ
18542	4310	22	water	water	NN
18542	4310	23	,	,	,
18542	4310	24	and	and	CC
18542	4310	25	cut	cut	VBN
18542	4310	26	into	into	IN
18542	4310	27	fillets	fillet	NNS
18542	4310	28	.	.	.
18542	4311	1	Dip	dip	VB
18542	4311	2	in	in	IN
18542	4311	3	seasoned	season	VBN
18542	4311	4	melted	melted	JJ
18542	4311	5	butter	butter	NN
18542	4311	6	and	and	CC
18542	4311	7	broil	broil	NN
18542	4311	8	or	or	CC
18542	4311	9	sauté	sauté	NN
18542	4311	10	in	in	IN
18542	4311	11	melted	melted	JJ
18542	4311	12	butter	butter	NN
18542	4311	13	.	.	.
18542	4312	1	Serve	serve	VB
18542	4312	2	with	with	IN
18542	4312	3	Maître	Maître	NNP
18542	4312	4	d'Hôtel	d'Hôtel	NNP
18542	4312	5	Sauce	Sauce	NNP
18542	4312	6	.	.	.
18542	4313	1	FILLETS	fillet	NNS
18542	4313	2	OF	of	IN
18542	4313	3	TURBOT	TURBOT	NNP
18542	4313	4	WITH	with	IN
18542	4313	5	CREAM	cream	NN
18542	4313	6	Separate	separate	JJ
18542	4313	7	cold	cold	JJ
18542	4313	8	cooked	cooked	JJ
18542	4313	9	turbot	turbot	NN
18542	4313	10	into	into	IN
18542	4313	11	fillets	fillet	NNS
18542	4313	12	and	and	CC
18542	4313	13	reheat	reheat	VB
18542	4313	14	in	in	IN
18542	4313	15	a	a	DT
18542	4313	16	Cream	Cream	NNP
18542	4313	17	Sauce	Sauce	NNP
18542	4313	18	.	.	.
18542	4314	1	[	[	-LRB-
18542	4314	2	Page	page	NN
18542	4314	3	435	435	CD
18542	4314	4	]	]	-RRB-
18542	4314	5	FIVE	five	CD
18542	4314	6	WAYS	way	NNS
18542	4314	7	TO	to	IN
18542	4314	8	COOK	COOK	NNP
18542	4314	9	WEAKFISH	WEAKFISH	NNP
18542	4314	10	FRIED	FRIED	NNP
18542	4314	11	WEAKFISH	WEAKFISH	NNP
18542	4314	12	Clean	clean	JJ
18542	4314	13	,	,	,
18542	4314	14	wash	wash	NN
18542	4314	15	,	,	,
18542	4314	16	wipe	wipe	NN
18542	4314	17	dry	dry	JJ
18542	4314	18	,	,	,
18542	4314	19	dip	dip	NN
18542	4314	20	in	in	IN
18542	4314	21	milk	milk	NN
18542	4314	22	,	,	,
18542	4314	23	roll	roll	NN
18542	4314	24	in	in	IN
18542	4314	25	flour	flour	NN
18542	4314	26	,	,	,
18542	4314	27	fry	fry	NN
18542	4314	28	in	in	IN
18542	4314	29	hot	hot	JJ
18542	4314	30	fat	fat	NN
18542	4314	31	to	to	TO
18542	4314	32	cover	cover	VB
18542	4314	33	,	,	,
18542	4314	34	and	and	CC
18542	4314	35	serve	serve	VB
18542	4314	36	with	with	IN
18542	4314	37	any	any	DT
18542	4314	38	preferred	preferred	JJ
18542	4314	39	sauce	sauce	NN
18542	4314	40	.	.	.
18542	4315	1	BAKED	baked	JJ
18542	4315	2	WEAKFISH	weakfish	NN
18542	4315	3	--	--	:
18542	4315	4	I	-PRON-	PRP
18542	4315	5	Arrange	arrange	VBP
18542	4315	6	the	the	DT
18542	4315	7	fish	fish	NN
18542	4315	8	on	on	IN
18542	4315	9	a	a	DT
18542	4315	10	buttered	butter	VBN
18542	4315	11	baking	baking	NN
18542	4315	12	-	-	HYPH
18542	4315	13	dish	dish	NN
18542	4315	14	with	with	IN
18542	4315	15	minced	mince	VBN
18542	4315	16	onion	onion	NN
18542	4315	17	,	,	,
18542	4315	18	parsley	parsley	NN
18542	4315	19	,	,	,
18542	4315	20	and	and	CC
18542	4315	21	mushrooms	mushroom	NNS
18542	4315	22	,	,	,
18542	4315	23	and	and	CC
18542	4315	24	salt	salt	NN
18542	4315	25	,	,	,
18542	4315	26	pepper	pepper	NN
18542	4315	27	,	,	,
18542	4315	28	and	and	CC
18542	4315	29	grated	grate	VBD
18542	4315	30	nutmeg	nutmeg	NNP
18542	4315	31	to	to	IN
18542	4315	32	season	season	NN
18542	4315	33	.	.	.
18542	4316	1	Moisten	moisten	VB
18542	4316	2	with	with	IN
18542	4316	3	equal	equal	JJ
18542	4316	4	parts	part	NNS
18542	4316	5	of	of	IN
18542	4316	6	white	white	JJ
18542	4316	7	wine	wine	NN
18542	4316	8	and	and	CC
18542	4316	9	white	white	JJ
18542	4316	10	stock	stock	NN
18542	4316	11	.	.	.
18542	4317	1	Cover	cover	VB
18542	4317	2	with	with	IN
18542	4317	3	small	small	JJ
18542	4317	4	bits	bit	NNS
18542	4317	5	of	of	IN
18542	4317	6	butter	butter	NN
18542	4317	7	,	,	,
18542	4317	8	bring	bring	VB
18542	4317	9	to	to	IN
18542	4317	10	the	the	DT
18542	4317	11	boil	boil	NN
18542	4317	12	,	,	,
18542	4317	13	and	and	CC
18542	4317	14	finish	finish	NN
18542	4317	15	cooking	cooking	NN
18542	4317	16	in	in	IN
18542	4317	17	the	the	DT
18542	4317	18	oven	oven	NN
18542	4317	19	.	.	.
18542	4318	1	Take	take	VB
18542	4318	2	up	up	RP
18542	4318	3	the	the	DT
18542	4318	4	fish	fish	NN
18542	4318	5	and	and	CC
18542	4318	6	thicken	thicken	VB
18542	4318	7	the	the	DT
18542	4318	8	sauce	sauce	NN
18542	4318	9	with	with	IN
18542	4318	10	crumbs	crumb	NNS
18542	4318	11	,	,	,
18542	4318	12	dot	dot	VBP
18542	4318	13	with	with	IN
18542	4318	14	butter	butter	NN
18542	4318	15	,	,	,
18542	4318	16	and	and	CC
18542	4318	17	brown	brown	NNP
18542	4318	18	in	in	IN
18542	4318	19	the	the	DT
18542	4318	20	oven	oven	NN
18542	4318	21	.	.	.
18542	4319	1	Squeeze	squeeze	JJ
18542	4319	2	lemon	lemon	NN
18542	4319	3	-	-	HYPH
18542	4319	4	juice	juice	NN
18542	4319	5	over	over	RB
18542	4319	6	and	and	CC
18542	4319	7	serve	serve	VB
18542	4319	8	in	in	IN
18542	4319	9	the	the	DT
18542	4319	10	baking	baking	NN
18542	4319	11	-	-	HYPH
18542	4319	12	dish	dish	NN
18542	4319	13	.	.	.
18542	4320	1	BAKED	baked	JJ
18542	4320	2	WEAKFISH	weakfish	NN
18542	4320	3	--	--	:
18542	4320	4	II	II	NNP
18542	4320	5	Clean	clean	JJ
18542	4320	6	and	and	CC
18542	4320	7	split	split	VBD
18542	4320	8	the	the	DT
18542	4320	9	fish	fish	NN
18542	4320	10	,	,	,
18542	4320	11	season	season	NN
18542	4320	12	with	with	IN
18542	4320	13	salt	salt	NN
18542	4320	14	and	and	CC
18542	4320	15	pepper	pepper	NN
18542	4320	16	,	,	,
18542	4320	17	and	and	CC
18542	4320	18	put	put	VBD
18542	4320	19	into	into	IN
18542	4320	20	a	a	DT
18542	4320	21	buttered	butter	VBN
18542	4320	22	baking	baking	NN
18542	4320	23	-	-	HYPH
18542	4320	24	pan	pan	NN
18542	4320	25	,	,	,
18542	4320	26	skin	skin	NN
18542	4320	27	side	side	NN
18542	4320	28	up	up	RP
18542	4320	29	.	.	.
18542	4321	1	Rub	rub	VB
18542	4321	2	with	with	IN
18542	4321	3	butter	butter	NN
18542	4321	4	and	and	CC
18542	4321	5	bake	bake	NN
18542	4321	6	.	.	.
18542	4322	1	Pour	pour	VB
18542	4322	2	over	over	IN
18542	4322	3	melted	melted	JJ
18542	4322	4	butter	butter	NN
18542	4322	5	,	,	,
18542	4322	6	sprinkle	sprinkle	VB
18542	4322	7	with	with	IN
18542	4322	8	minced	mince	VBN
18542	4322	9	parsley	parsley	NNP
18542	4322	10	,	,	,
18542	4322	11	and	and	CC
18542	4322	12	serve	serve	VB
18542	4322	13	.	.	.
18542	4323	1	[	[	-LRB-
18542	4323	2	Page	page	NN
18542	4323	3	436	436	CD
18542	4323	4	]	]	-RRB-
18542	4323	5	FILLETS	FILLETS	NNP
18542	4323	6	OF	of	IN
18542	4323	7	WEAKFISH	WEAKFISH	NNP
18542	4323	8	IN	in	IN
18542	4323	9	CASES	case	NNS
18542	4323	10	Spread	spread	VB
18542	4323	11	the	the	DT
18542	4323	12	fillets	fillet	NNS
18542	4323	13	with	with	IN
18542	4323	14	chapped	chap	VBN
18542	4323	15	oysters	oyster	NNS
18542	4323	16	mixed	mix	VBN
18542	4323	17	with	with	IN
18542	4323	18	the	the	DT
18542	4323	19	unbeaten	unbeaten	JJ
18542	4323	20	white	white	NN
18542	4323	21	of	of	IN
18542	4323	22	egg	egg	NN
18542	4323	23	.	.	.
18542	4324	1	Season	season	NN
18542	4324	2	with	with	IN
18542	4324	3	salt	salt	NN
18542	4324	4	and	and	CC
18542	4324	5	pepper	pepper	NN
18542	4324	6	,	,	,
18542	4324	7	sprinkle	sprinkle	VB
18542	4324	8	with	with	IN
18542	4324	9	chapped	chap	VBN
18542	4324	10	shallots	shallot	NNS
18542	4324	11	,	,	,
18542	4324	12	parsley	parsley	NN
18542	4324	13	,	,	,
18542	4324	14	and	and	CC
18542	4324	15	mushrooms	mushroom	NNS
18542	4324	16	.	.	.
18542	4325	1	Cover	cover	VB
18542	4325	2	with	with	IN
18542	4325	3	crumbs	crumb	NNS
18542	4325	4	,	,	,
18542	4325	5	dot	dot	VBP
18542	4325	6	with	with	IN
18542	4325	7	butter	butter	NN
18542	4325	8	,	,	,
18542	4325	9	wrap	wrap	NN
18542	4325	10	in	in	IN
18542	4325	11	buttered	butter	VBN
18542	4325	12	paper	paper	NN
18542	4325	13	,	,	,
18542	4325	14	and	and	CC
18542	4325	15	bake	bake	VB
18542	4325	16	slowly	slowly	RB
18542	4325	17	far	far	RB
18542	4325	18	half	half	PDT
18542	4325	19	an	an	DT
18542	4325	20	hour	hour	NN
18542	4325	21	.	.	.
18542	4326	1	Serve	serve	VB
18542	4326	2	with	with	IN
18542	4326	3	Velouté	Velouté	NNP
18542	4326	4	Sauce	Sauce	NNP
18542	4326	5	,	,	,
18542	4326	6	seasoned	season	VBN
18542	4326	7	with	with	IN
18542	4326	8	lemon	lemon	NN
18542	4326	9	-	-	HYPH
18542	4326	10	juice	juice	NN
18542	4326	11	.	.	.
18542	4327	1	FILLETS	FILLETS	NNP
18542	4327	2	OF	of	IN
18542	4327	3	WEAKFISH	WEAKFISH	NNP
18542	4327	4	À	À	NNP
18542	4327	5	L'ORLY	l'orly	JJ
18542	4327	6	Season	season	NN
18542	4327	7	the	the	DT
18542	4327	8	fillets	fillet	NNS
18542	4327	9	with	with	IN
18542	4327	10	salt	salt	NN
18542	4327	11	,	,	,
18542	4327	12	pepper	pepper	NN
18542	4327	13	,	,	,
18542	4327	14	and	and	CC
18542	4327	15	lemon	lemon	NN
18542	4327	16	-	-	HYPH
18542	4327	17	juice	juice	NN
18542	4327	18	,	,	,
18542	4327	19	dip	dip	NN
18542	4327	20	in	in	IN
18542	4327	21	flour	flour	NN
18542	4327	22	,	,	,
18542	4327	23	then	then	RB
18542	4327	24	in	in	IN
18542	4327	25	well	well	RB
18542	4327	26	-	-	HYPH
18542	4327	27	beaten	beat	VBN
18542	4327	28	eggs	egg	NNS
18542	4327	29	to	to	TO
18542	4327	30	which	which	WDT
18542	4327	31	two	two	CD
18542	4327	32	tablespoonfuls	tablespoonful	NNS
18542	4327	33	of	of	IN
18542	4327	34	olive	olive	JJ
18542	4327	35	-	-	HYPH
18542	4327	36	oil	oil	NN
18542	4327	37	have	have	VBP
18542	4327	38	been	be	VBN
18542	4327	39	added	add	VBN
18542	4327	40	,	,	,
18542	4327	41	and	and	CC
18542	4327	42	then	then	RB
18542	4327	43	in	in	IN
18542	4327	44	crumbs	crumb	NNS
18542	4327	45	.	.	.
18542	4328	1	Fry	fry	NN
18542	4328	2	in	in	IN
18542	4328	3	deep	deep	JJ
18542	4328	4	fat	fat	NN
18542	4328	5	and	and	CC
18542	4328	6	serve	serve	VB
18542	4328	7	with	with	IN
18542	4328	8	Tomato	Tomato	NNP
18542	4328	9	Sauce	Sauce	NNP
18542	4328	10	.	.	.
18542	4329	1	FILLETS	FILLETS	NNP
18542	4329	2	OF	of	IN
18542	4329	3	WEAKFISH	WEAKFISH	NNP
18542	4329	4	À	À	NNP
18542	4329	5	LA	LA	NNP
18542	4329	6	HAVRAISE	HAVRAISE	NNP
18542	4329	7	Season	Season	NNP
18542	4329	8	the	the	DT
18542	4329	9	fillets	fillet	NNS
18542	4329	10	with	with	IN
18542	4329	11	salt	salt	NN
18542	4329	12	and	and	CC
18542	4329	13	pepper	pepper	NN
18542	4329	14	and	and	CC
18542	4329	15	fry	fry	NN
18542	4329	16	for	for	IN
18542	4329	17	a	a	DT
18542	4329	18	few	few	JJ
18542	4329	19	minutes	minute	NNS
18542	4329	20	in	in	IN
18542	4329	21	butter	butter	NN
18542	4329	22	.	.	.
18542	4330	1	Drain	drain	VB
18542	4330	2	and	and	CC
18542	4330	3	keep	keep	VB
18542	4330	4	warm	warm	JJ
18542	4330	5	.	.	.
18542	4331	1	Add	add	VB
18542	4331	2	to	to	IN
18542	4331	3	the	the	DT
18542	4331	4	butter	butter	NN
18542	4331	5	two	two	CD
18542	4331	6	cupfuls	cupful	NNS
18542	4331	7	of	of	IN
18542	4331	8	Velouté	Velouté	NNP
18542	4331	9	Sauce	Sauce	NNP
18542	4331	10	and	and	CC
18542	4331	11	a	a	DT
18542	4331	12	wineglassful	wineglassful	NN
18542	4331	13	of	of	IN
18542	4331	14	white	white	JJ
18542	4331	15	wine	wine	NN
18542	4331	16	.	.	.
18542	4332	1	Boil	Boil	NNP
18542	4332	2	for	for	IN
18542	4332	3	five	five	CD
18542	4332	4	minutes	minute	NNS
18542	4332	5	,	,	,
18542	4332	6	take	take	VBP
18542	4332	7	from	from	IN
18542	4332	8	the	the	DT
18542	4332	9	fire	fire	NN
18542	4332	10	,	,	,
18542	4332	11	add	add	VB
18542	4332	12	the	the	DT
18542	4332	13	yolks	yolk	NNS
18542	4332	14	of	of	IN
18542	4332	15	three	three	CD
18542	4332	16	eggs	egg	NNS
18542	4332	17	beaten	beat	VBN
18542	4332	18	with	with	IN
18542	4332	19	the	the	DT
18542	4332	20	juice	juice	NN
18542	4332	21	of	of	IN
18542	4332	22	half	half	PDT
18542	4332	23	a	a	DT
18542	4332	24	lemon	lemon	NN
18542	4332	25	,	,	,
18542	4332	26	and	and	CC
18542	4332	27	three	three	CD
18542	4332	28	tablespoonfuls	tablespoonful	NNS
18542	4332	29	of	of	IN
18542	4332	30	butter	butter	NN
18542	4332	31	.	.	.
18542	4333	1	Reheat	reheat	VB
18542	4333	2	,	,	,
18542	4333	3	but	but	CC
18542	4333	4	do	do	VBP
18542	4333	5	not	not	RB
18542	4333	6	boil	boil	VB
18542	4333	7	.	.	.
18542	4334	1	Add	add	VB
18542	4334	2	a	a	DT
18542	4334	3	few	few	JJ
18542	4334	4	cooked	cook	VBN
18542	4334	5	mushrooms	mushroom	NNS
18542	4334	6	or	or	CC
18542	4334	7	oysters	oyster	NNS
18542	4334	8	to	to	IN
18542	4334	9	the	the	DT
18542	4334	10	sauce	sauce	NN
18542	4334	11	,	,	,
18542	4334	12	pour	pour	VB
18542	4334	13	over	over	IN
18542	4334	14	the	the	DT
18542	4334	15	fish	fish	NN
18542	4334	16	,	,	,
18542	4334	17	and	and	CC
18542	4334	18	serve	serve	VB
18542	4334	19	.	.	.
18542	4335	1	[	[	-LRB-
18542	4335	2	Page	page	NN
18542	4335	3	437	437	CD
18542	4335	4	]	]	-RRB-
18542	4335	5	TURBANS	turbans	NN
18542	4335	6	OF	of	IN
18542	4335	7	WEAKFISH	weakfish	NN
18542	4335	8	Take	take	VB
18542	4335	9	the	the	DT
18542	4335	10	fillets	fillet	NNS
18542	4335	11	of	of	IN
18542	4335	12	four	four	CD
18542	4335	13	small	small	JJ
18542	4335	14	weakfish	weakfish	NN
18542	4335	15	,	,	,
18542	4335	16	remove	remove	VB
18542	4335	17	the	the	DT
18542	4335	18	skin	skin	NN
18542	4335	19	and	and	CC
18542	4335	20	most	most	JJS
18542	4335	21	of	of	IN
18542	4335	22	the	the	DT
18542	4335	23	bones	bone	NNS
18542	4335	24	.	.	.
18542	4336	1	Spread	Spread	VBN
18542	4336	2	with	with	IN
18542	4336	3	chopped	chopped	JJ
18542	4336	4	oysters	oyster	NNS
18542	4336	5	mixed	mix	VBN
18542	4336	6	with	with	IN
18542	4336	7	seasoned	seasoned	JJ
18542	4336	8	crumbs	crumb	NNS
18542	4336	9	,	,	,
18542	4336	10	roll	roll	VB
18542	4336	11	up	up	RP
18542	4336	12	,	,	,
18542	4336	13	fasten	fasten	RB
18542	4336	14	with	with	IN
18542	4336	15	skewers	skewer	NNS
18542	4336	16	,	,	,
18542	4336	17	put	put	VBN
18542	4336	18	in	in	RP
18542	4336	19	a	a	DT
18542	4336	20	buttered	butter	VBN
18542	4336	21	baking	baking	NN
18542	4336	22	-	-	HYPH
18542	4336	23	pan	pan	NN
18542	4336	24	,	,	,
18542	4336	25	cover	cover	VBP
18542	4336	26	with	with	IN
18542	4336	27	buttered	butter	VBN
18542	4336	28	paper	paper	NN
18542	4336	29	,	,	,
18542	4336	30	and	and	CC
18542	4336	31	bake	bake	VB
18542	4336	32	until	until	IN
18542	4336	33	done	do	VBN
18542	4336	34	.	.	.
18542	4337	1	Take	take	VB
18542	4337	2	out	out	RP
18542	4337	3	the	the	DT
18542	4337	4	skewers	skewer	NNS
18542	4337	5	,	,	,
18542	4337	6	cool	cool	UH
18542	4337	7	,	,	,
18542	4337	8	dip	dip	NN
18542	4337	9	in	in	IN
18542	4337	10	crumbs	crumb	NNS
18542	4337	11	,	,	,
18542	4337	12	then	then	RB
18542	4337	13	in	in	IN
18542	4337	14	beaten	beat	VBN
18542	4337	15	egg	egg	NN
18542	4337	16	,	,	,
18542	4337	17	then	then	RB
18542	4337	18	in	in	IN
18542	4337	19	crumbs	crumb	NNS
18542	4337	20	,	,	,
18542	4337	21	fry	fry	VB
18542	4337	22	in	in	IN
18542	4337	23	deep	deep	JJ
18542	4337	24	fat	fat	NN
18542	4337	25	,	,	,
18542	4337	26	drain	drain	VBP
18542	4337	27	,	,	,
18542	4337	28	and	and	CC
18542	4337	29	serve	serve	VB
18542	4337	30	with	with	IN
18542	4337	31	Ravigote	Ravigote	NNP
18542	4337	32	Sauce	Sauce	NNP
18542	4337	33	.	.	.
18542	4338	1	[	[	-LRB-
18542	4338	2	Page	page	NN
18542	4338	3	439	439	CD
18542	4338	4	]	]	-RRB-
18542	4338	5	FOUR	four	CD
18542	4338	6	WAYS	way	NNS
18542	4338	7	TO	to	IN
18542	4338	8	COOK	COOK	NNS
18542	4338	9	WHITEBAIT	whitebait	IN
18542	4338	10	FRIED	FRIED	NNP
18542	4338	11	WHITEBAIT	WHITEBAIT	NNS
18542	4338	12	--	--	:
18542	4338	13	I	-PRON-	PRP
18542	4338	14	Heat	heat	VBP
18542	4338	15	together	together	RB
18542	4338	16	one	one	CD
18542	4338	17	cupful	cupful	NN
18542	4338	18	of	of	IN
18542	4338	19	lard	lard	NN
18542	4338	20	and	and	CC
18542	4338	21	one	one	CD
18542	4338	22	cupful	cupful	NN
18542	4338	23	of	of	IN
18542	4338	24	olive	olive	NN
18542	4338	25	-	-	HYPH
18542	4338	26	oil	oil	NN
18542	4338	27	.	.	.
18542	4339	1	Sprinkle	sprinkle	VB
18542	4339	2	the	the	DT
18542	4339	3	whitebait	whitebait	JJ
18542	4339	4	thickly	thickly	RB
18542	4339	5	with	with	IN
18542	4339	6	seasoned	season	VBN
18542	4339	7	flour	flour	NN
18542	4339	8	and	and	CC
18542	4339	9	shake	shake	VB
18542	4339	10	free	free	JJ
18542	4339	11	of	of	IN
18542	4339	12	all	all	DT
18542	4339	13	that	that	WDT
18542	4339	14	does	do	VBZ
18542	4339	15	not	not	RB
18542	4339	16	adhere	adhere	VB
18542	4339	17	readily	readily	RB
18542	4339	18	.	.	.
18542	4340	1	Fry	fry	PRP
18542	4340	2	quickly	quickly	RB
18542	4340	3	in	in	IN
18542	4340	4	a	a	DT
18542	4340	5	frying	frying	JJ
18542	4340	6	-	-	HYPH
18542	4340	7	basket	basket	NN
18542	4340	8	,	,	,
18542	4340	9	season	season	NN
18542	4340	10	with	with	IN
18542	4340	11	salt	salt	NN
18542	4340	12	and	and	CC
18542	4340	13	cayenne	cayenne	NN
18542	4340	14	,	,	,
18542	4340	15	and	and	CC
18542	4340	16	serve	serve	VB
18542	4340	17	immediately	immediately	RB
18542	4340	18	.	.	.
18542	4341	1	FRIED	FRIED	NNP
18542	4341	2	WHITEBAIT	WHITEBAIT	NNP
18542	4341	3	--	--	:
18542	4341	4	II	II	NNP
18542	4341	5	Wash	wash	VB
18542	4341	6	the	the	DT
18542	4341	7	whitebait	whitebait	NN
18542	4341	8	in	in	IN
18542	4341	9	ice	ice	NN
18542	4341	10	-	-	HYPH
18542	4341	11	water	water	NN
18542	4341	12	,	,	,
18542	4341	13	drain	drain	VB
18542	4341	14	,	,	,
18542	4341	15	wipe	wipe	NN
18542	4341	16	dry	dry	JJ
18542	4341	17	,	,	,
18542	4341	18	dip	dip	NN
18542	4341	19	in	in	IN
18542	4341	20	milk	milk	NN
18542	4341	21	,	,	,
18542	4341	22	then	then	RB
18542	4341	23	in	in	IN
18542	4341	24	equal	equal	JJ
18542	4341	25	parts	part	NNS
18542	4341	26	of	of	IN
18542	4341	27	cracker	cracker	NN
18542	4341	28	dust	dust	NN
18542	4341	29	and	and	CC
18542	4341	30	seasoned	season	VBN
18542	4341	31	flour	flour	NN
18542	4341	32	.	.	.
18542	4342	1	Fry	fry	NN
18542	4342	2	in	in	IN
18542	4342	3	deep	deep	JJ
18542	4342	4	fat	fat	NN
18542	4342	5	,	,	,
18542	4342	6	season	season	NN
18542	4342	7	with	with	IN
18542	4342	8	salt	salt	NN
18542	4342	9	and	and	CC
18542	4342	10	cayenne	cayenne	NN
18542	4342	11	,	,	,
18542	4342	12	and	and	CC
18542	4342	13	serve	serve	VB
18542	4342	14	.	.	.
18542	4343	1	FRIED	FRIED	NNP
18542	4343	2	WHITEBAIT	WHITEBAIT	NNP
18542	4343	3	--	--	:
18542	4343	4	III	iii	CD
18542	4343	5	Cover	Cover	NNP
18542	4343	6	the	the	DT
18542	4343	7	fish	fish	NN
18542	4343	8	with	with	IN
18542	4343	9	cold	cold	JJ
18542	4343	10	water	water	NN
18542	4343	11	,	,	,
18542	4343	12	drain	drain	VB
18542	4343	13	,	,	,
18542	4343	14	and	and	CC
18542	4343	15	throw	throw	VB
18542	4343	16	them	-PRON-	PRP
18542	4343	17	into	into	IN
18542	4343	18	a	a	DT
18542	4343	19	cloth	cloth	NN
18542	4343	20	strewn	strew	VBN
18542	4343	21	with	with	IN
18542	4343	22	sifted	sift	VBN
18542	4343	23	flour	flour	NN
18542	4343	24	.	.	.
18542	4344	1	Shake	shake	VB
18542	4344	2	them	-PRON-	PRP
18542	4344	3	in	in	IN
18542	4344	4	the	the	DT
18542	4344	5	cloth	cloth	NN
18542	4344	6	to	to	TO
18542	4344	7	make	make	VB
18542	4344	8	the	the	DT
18542	4344	9	flour	flour	NN
18542	4344	10	adhere	adhere	NN
18542	4344	11	to	to	IN
18542	4344	12	them	-PRON-	PRP
18542	4344	13	,	,	,
18542	4344	14	then	then	RB
18542	4344	15	toss	toss	VB
18542	4344	16	them	-PRON-	PRP
18542	4344	17	in	in	IN
18542	4344	18	a	a	DT
18542	4344	19	sieve	sieve	NN
18542	4344	20	.	.	.
18542	4345	1	The	the	DT
18542	4345	2	fish	fish	NN
18542	4345	3	will	will	MD
18542	4345	4	not	not	RB
18542	4345	5	stick	stick	VB
18542	4345	6	together	together	RB
18542	4345	7	if	if	IN
18542	4345	8	they	-PRON-	PRP
18542	4345	9	are	be	VBP
18542	4345	10	fresh	fresh	JJ
18542	4345	11	.	.	.
18542	4346	1	Have	have	VBP
18542	4346	2	ready	ready	JJ
18542	4346	3	plenty	plenty	NN
18542	4346	4	of	of	IN
18542	4346	5	boiling	boil	VBG
18542	4346	6	beef	beef	NN
18542	4346	7	fat	fat	NN
18542	4346	8	,	,	,
18542	4346	9	and	and	CC
18542	4346	10	fry	fry	VB
18542	4346	11	the	the	DT
18542	4346	12	whitebait	whitebait	NN
18542	4346	13	in	in	IN
18542	4346	14	a	a	DT
18542	4346	15	wire	wire	NN
18542	4346	16	basket	basket	NN
18542	4346	17	,	,	,
18542	4346	18	a	a	DT
18542	4346	19	few	few	JJ
18542	4346	20	at	at	IN
18542	4346	21	a	a	DT
18542	4346	22	time	time	NN
18542	4346	23	.	.	.
18542	4347	1	When	when	WRB
18542	4347	2	they	-PRON-	PRP
18542	4347	3	are	be	VBP
18542	4347	4	crisp	crisp	JJ
18542	4347	5	without	without	IN
18542	4347	6	being	be	VBG
18542	4347	7	brown	brown	JJ
18542	4347	8	they	-PRON-	PRP
18542	4347	9	are	be	VBP
18542	4347	10	done	do	VBN
18542	4347	11	enough	enough	RB
18542	4347	12	.	.	.
18542	4348	1	Drain	drain	NN
18542	4348	2	,	,	,
18542	4348	3	sprinkle	sprinkle	VB
18542	4348	4	[	[	-LRB-
18542	4348	5	Page	page	NN
18542	4348	6	440	440	CD
18542	4348	7	]	]	-RRB-
18542	4348	8	with	with	IN
18542	4348	9	salt	salt	NN
18542	4348	10	,	,	,
18542	4348	11	and	and	CC
18542	4348	12	serve	serve	VB
18542	4348	13	immediately	immediately	RB
18542	4348	14	.	.	.
18542	4349	1	DEVILLED	devil	VBN
18542	4349	2	WHITEBAIT	WHITEBAIT	NNP
18542	4349	3	Fry	Fry	NNP
18542	4349	4	the	the	DT
18542	4349	5	whitebait	whitebait	NN
18542	4349	6	according	accord	VBG
18542	4349	7	to	to	IN
18542	4349	8	directions	direction	NNS
18542	4349	9	previously	previously	RB
18542	4349	10	given	give	VBN
18542	4349	11	,	,	,
18542	4349	12	season	season	VB
18542	4349	13	very	very	RB
18542	4349	14	highly	highly	RB
18542	4349	15	with	with	IN
18542	4349	16	cayenne	cayenne	NN
18542	4349	17	pepper	pepper	NN
18542	4349	18	,	,	,
18542	4349	19	and	and	CC
18542	4349	20	serve	serve	VB
18542	4349	21	.	.	.
18542	4350	1	[	[	-LRB-
18542	4350	2	Page	page	NN
18542	4350	3	441	441	CD
18542	4350	4	]	]	-RRB-
18542	4350	5	TWENTY	twenty	CD
18542	4350	6	-	-	HYPH
18542	4350	7	FIVE	five	CD
18542	4350	8	WAYS	ways	NN
18542	4350	9	TO	to	TO
18542	4350	10	COOK	cook	VB
18542	4350	11	WHITEFISH	WHITEFISH	NNS
18542	4350	12	BOILED	boil	VBN
18542	4350	13	WHITEFISH	WHITEFISH	NNS
18542	4350	14	Boil	Boil	NNP
18542	4350	15	a	a	DT
18542	4350	16	large	large	JJ
18542	4350	17	whitefish	whitefish	NN
18542	4350	18	in	in	IN
18542	4350	19	salted	salt	VBN
18542	4350	20	and	and	CC
18542	4350	21	acidulated	acidulated	JJ
18542	4350	22	water	water	NN
18542	4350	23	,	,	,
18542	4350	24	adding	add	VBG
18542	4350	25	a	a	DT
18542	4350	26	bunch	bunch	NN
18542	4350	27	of	of	IN
18542	4350	28	parsley	parsley	NN
18542	4350	29	and	and	CC
18542	4350	30	a	a	DT
18542	4350	31	sliced	sliced	JJ
18542	4350	32	onion	onion	NN
18542	4350	33	to	to	IN
18542	4350	34	the	the	DT
18542	4350	35	water	water	NN
18542	4350	36	.	.	.
18542	4351	1	Drain	drain	VB
18542	4351	2	,	,	,
18542	4351	3	and	and	CC
18542	4351	4	serve	serve	VB
18542	4351	5	with	with	IN
18542	4351	6	any	any	DT
18542	4351	7	preferred	preferred	JJ
18542	4351	8	sauce	sauce	NN
18542	4351	9	.	.	.
18542	4352	1	BOILED	BOILED	NNP
18542	4352	2	WHITEFISH	WHITEFISH	NNP
18542	4352	3	À	À	NNP
18542	4352	4	LA	LA	NNP
18542	4352	5	MACKINAC	MACKINAC	NNP
18542	4352	6	Clean	Clean	NNP
18542	4352	7	and	and	CC
18542	4352	8	split	split	VBD
18542	4352	9	the	the	DT
18542	4352	10	fish	fish	NN
18542	4352	11	and	and	CC
18542	4352	12	put	put	VBD
18542	4352	13	into	into	IN
18542	4352	14	a	a	DT
18542	4352	15	buttered	butter	VBN
18542	4352	16	dripping	dripping	NN
18542	4352	17	-	-	HYPH
18542	4352	18	pan	pan	NN
18542	4352	19	,	,	,
18542	4352	20	skin	skin	NN
18542	4352	21	-	-	HYPH
18542	4352	22	side	side	NN
18542	4352	23	down	down	RP
18542	4352	24	.	.	.
18542	4353	1	Add	add	VB
18542	4353	2	enough	enough	JJ
18542	4353	3	salted	salt	VBN
18542	4353	4	water	water	NN
18542	4353	5	barely	barely	RB
18542	4353	6	to	to	TO
18542	4353	7	cover	cover	VB
18542	4353	8	,	,	,
18542	4353	9	and	and	CC
18542	4353	10	simmer	simmer	VB
18542	4353	11	for	for	IN
18542	4353	12	half	half	PDT
18542	4353	13	an	an	DT
18542	4353	14	hour	hour	NN
18542	4353	15	.	.	.
18542	4354	1	Serve	serve	VB
18542	4354	2	with	with	IN
18542	4354	3	Maître	Maître	NNP
18542	4354	4	d'Hôtel	d'Hôtel	NNP
18542	4354	5	Sauce	Sauce	NNP
18542	4354	6	and	and	CC
18542	4354	7	garnish	garnish	VB
18542	4354	8	with	with	IN
18542	4354	9	hard	hard	RB
18542	4354	10	-	-	HYPH
18542	4354	11	boiled	boil	VBN
18542	4354	12	eggs	egg	NNS
18542	4354	13	.	.	.
18542	4355	1	FRIED	FRIED	NNP
18542	4355	2	WHITEFISH	WHITEFISH	NNP
18542	4355	3	--	--	:
18542	4355	4	I	-PRON-	PRP
18542	4355	5	Clean	clean	VBP
18542	4355	6	and	and	CC
18542	4355	7	trim	trim	VBP
18542	4355	8	the	the	DT
18542	4355	9	fish	fish	NN
18542	4355	10	and	and	CC
18542	4355	11	cut	cut	VBD
18542	4355	12	into	into	IN
18542	4355	13	convenient	convenient	JJ
18542	4355	14	pieces	piece	NNS
18542	4355	15	for	for	IN
18542	4355	16	serving	serve	VBG
18542	4355	17	.	.	.
18542	4356	1	Dip	dip	VB
18542	4356	2	in	in	IN
18542	4356	3	seasoned	season	VBN
18542	4356	4	flour	flour	NN
18542	4356	5	and	and	CC
18542	4356	6	sauté	sauté	NN
18542	4356	7	in	in	IN
18542	4356	8	hot	hot	JJ
18542	4356	9	lard	lard	NN
18542	4356	10	in	in	IN
18542	4356	11	a	a	DT
18542	4356	12	frying	frying	JJ
18542	4356	13	-	-	HYPH
18542	4356	14	pan	pan	NN
18542	4356	15	.	.	.
18542	4357	1	FRIED	FRIED	NNP
18542	4357	2	WHITEFISH	WHITEFISH	NNP
18542	4357	3	--	--	:
18542	4357	4	II	II	NNP
18542	4357	5	Cut	Cut	NNP
18542	4357	6	the	the	DT
18542	4357	7	fish	fish	NN
18542	4357	8	in	in	IN
18542	4357	9	slices	slice	NNS
18542	4357	10	,	,	,
18542	4357	11	dip	dip	NN
18542	4357	12	in	in	IN
18542	4357	13	beaten	beat	VBN
18542	4357	14	egg	egg	NN
18542	4357	15	,	,	,
18542	4357	16	then	then	RB
18542	4357	17	in	in	IN
18542	4357	18	seasoned	seasoned	JJ
18542	4357	19	crumbs	crumb	NNS
18542	4357	20	,	,	,
18542	4357	21	and	and	CC
18542	4357	22	fry	fry	VB
18542	4357	23	in	in	IN
18542	4357	24	fat	fat	NN
18542	4357	25	to	to	TO
18542	4357	26	cover	cover	VB
18542	4357	27	.	.	.
18542	4358	1	Serve	serve	VB
18542	4358	2	with	with	IN
18542	4358	3	any	any	DT
18542	4358	4	preferred	preferred	JJ
18542	4358	5	sauce	sauce	NN
18542	4358	6	.	.	.
18542	4359	1	[	[	-LRB-
18542	4359	2	Page	page	NN
18542	4359	3	442	442	CD
18542	4359	4	]	]	-RRB-
18542	4359	5	FRIED	FRIED	NNP
18542	4359	6	WHITEFISH	WHITEFISH	NNP
18542	4359	7	--	--	:
18542	4359	8	III	iii	CD
18542	4359	9	Clean	clean	JJ
18542	4359	10	and	and	CC
18542	4359	11	dry	dry	VBP
18542	4359	12	the	the	DT
18542	4359	13	fish	fish	NN
18542	4359	14	,	,	,
18542	4359	15	cut	cut	VBN
18542	4359	16	into	into	IN
18542	4359	17	fillets	fillet	NNS
18542	4359	18	,	,	,
18542	4359	19	dip	dip	NN
18542	4359	20	in	in	IN
18542	4359	21	seasoned	seasoned	JJ
18542	4359	22	crumbs	crumb	NNS
18542	4359	23	,	,	,
18542	4359	24	then	then	RB
18542	4359	25	in	in	IN
18542	4359	26	egg	egg	NN
18542	4359	27	,	,	,
18542	4359	28	then	then	RB
18542	4359	29	in	in	IN
18542	4359	30	crumbs	crumb	NNS
18542	4359	31	,	,	,
18542	4359	32	and	and	CC
18542	4359	33	fry	fry	VB
18542	4359	34	quickly	quickly	RB
18542	4359	35	in	in	IN
18542	4359	36	fat	fat	NN
18542	4359	37	to	to	TO
18542	4359	38	cover	cover	VB
18542	4359	39	.	.	.
18542	4360	1	Serve	serve	VB
18542	4360	2	with	with	IN
18542	4360	3	Tartar	Tartar	NNP
18542	4360	4	Sauce	Sauce	NNP
18542	4360	5	.	.	.
18542	4361	1	BROILED	broiled	NN
18542	4361	2	WHITEFISH	WHITEFISH	NNS
18542	4361	3	--	--	:
18542	4361	4	I	-PRON-	PRP
18542	4361	5	Clean	clean	VBP
18542	4361	6	,	,	,
18542	4361	7	trim	trim	VBP
18542	4361	8	,	,	,
18542	4361	9	and	and	CC
18542	4361	10	split	split	VBD
18542	4361	11	a	a	DT
18542	4361	12	large	large	JJ
18542	4361	13	whitefish	whitefish	JJ
18542	4361	14	,	,	,
18542	4361	15	season	season	NN
18542	4361	16	with	with	IN
18542	4361	17	salt	salt	NN
18542	4361	18	,	,	,
18542	4361	19	pepper	pepper	NN
18542	4361	20	,	,	,
18542	4361	21	and	and	CC
18542	4361	22	oil	oil	NN
18542	4361	23	,	,	,
18542	4361	24	and	and	CC
18542	4361	25	broil	broil	NNP
18542	4361	26	.	.	.
18542	4362	1	Garnish	garnish	VB
18542	4362	2	with	with	IN
18542	4362	3	lemon	lemon	NN
18542	4362	4	and	and	CC
18542	4362	5	parsley	parsley	NN
18542	4362	6	and	and	CC
18542	4362	7	serve	serve	VB
18542	4362	8	with	with	IN
18542	4362	9	Tartar	Tartar	NNP
18542	4362	10	Sauce	Sauce	NNP
18542	4362	11	.	.	.
18542	4363	1	BROILED	broiled	NN
18542	4363	2	WHITEFISH	WHITEFISH	NNS
18542	4363	3	--	--	:
18542	4363	4	II	II	NNP
18542	4363	5	Put	put	VB
18542	4363	6	a	a	DT
18542	4363	7	cleaned	clean	VBN
18542	4363	8	and	and	CC
18542	4363	9	split	split	VBN
18542	4363	10	whitefish	whitefish	NN
18542	4363	11	on	on	IN
18542	4363	12	a	a	DT
18542	4363	13	wire	wire	NN
18542	4363	14	broiler	broiler	NN
18542	4363	15	,	,	,
18542	4363	16	season	season	NN
18542	4363	17	with	with	IN
18542	4363	18	salt	salt	NN
18542	4363	19	and	and	CC
18542	4363	20	cayenne	cayenne	NN
18542	4363	21	,	,	,
18542	4363	22	lay	lie	VBD
18542	4363	23	a	a	DT
18542	4363	24	few	few	JJ
18542	4363	25	thin	thin	JJ
18542	4363	26	slices	slice	NNS
18542	4363	27	of	of	IN
18542	4363	28	bacon	bacon	NN
18542	4363	29	on	on	IN
18542	4363	30	top	top	NN
18542	4363	31	,	,	,
18542	4363	32	put	put	VB
18542	4363	33	the	the	DT
18542	4363	34	broiler	broiler	NN
18542	4363	35	on	on	IN
18542	4363	36	a	a	DT
18542	4363	37	baking	baking	NN
18542	4363	38	-	-	HYPH
18542	4363	39	pan	pan	NN
18542	4363	40	,	,	,
18542	4363	41	and	and	CC
18542	4363	42	cook	cook	NN
18542	4363	43	in	in	IN
18542	4363	44	the	the	DT
18542	4363	45	oven	oven	NN
18542	4363	46	without	without	IN
18542	4363	47	turning	turn	VBG
18542	4363	48	.	.	.
18542	4364	1	Put	put	VB
18542	4364	2	on	on	RP
18542	4364	3	a	a	DT
18542	4364	4	platter	platter	NN
18542	4364	5	,	,	,
18542	4364	6	add	add	VB
18542	4364	7	a	a	DT
18542	4364	8	little	little	JJ
18542	4364	9	butter	butter	NN
18542	4364	10	,	,	,
18542	4364	11	and	and	CC
18542	4364	12	rub	rub	VB
18542	4364	13	hard	hard	RB
18542	4364	14	-	-	HYPH
18542	4364	15	boiled	boil	VBN
18542	4364	16	eggs	egg	NNS
18542	4364	17	through	through	IN
18542	4364	18	a	a	DT
18542	4364	19	sieve	sieve	NN
18542	4364	20	over	over	IN
18542	4364	21	the	the	DT
18542	4364	22	fish	fish	NN
18542	4364	23	.	.	.
18542	4365	1	Garnish	garnish	VB
18542	4365	2	with	with	IN
18542	4365	3	parsley	parsley	NN
18542	4365	4	and	and	CC
18542	4365	5	lemon	lemon	NN
18542	4365	6	.	.	.
18542	4366	1	BROILED	broiled	NN
18542	4366	2	WHITEFISH	WHITEFISH	NNS
18542	4366	3	--	--	:
18542	4366	4	III	iii	CD
18542	4366	5	Clean	clean	JJ
18542	4366	6	and	and	CC
18542	4366	7	split	split	VBD
18542	4366	8	the	the	DT
18542	4366	9	fish	fish	NN
18542	4366	10	,	,	,
18542	4366	11	season	season	NN
18542	4366	12	with	with	IN
18542	4366	13	salt	salt	NN
18542	4366	14	and	and	CC
18542	4366	15	pepper	pepper	NN
18542	4366	16	,	,	,
18542	4366	17	sprinkle	sprinkle	VB
18542	4366	18	with	with	IN
18542	4366	19	lemon	lemon	NN
18542	4366	20	-	-	HYPH
18542	4366	21	juice	juice	NN
18542	4366	22	,	,	,
18542	4366	23	and	and	CC
18542	4366	24	broil	broil	NNP
18542	4366	25	.	.	.
18542	4367	1	Pour	pour	VB
18542	4367	2	over	over	IN
18542	4367	3	melted	melted	JJ
18542	4367	4	butter	butter	NN
18542	4367	5	and	and	CC
18542	4367	6	serve	serve	VB
18542	4367	7	.	.	.
18542	4368	1	BAKED	baked	JJ
18542	4368	2	WHITEFISH	WHITEFISH	NNS
18542	4368	3	--	--	:
18542	4368	4	I	-PRON-	PRP
18542	4368	5	Clean	clean	VBP
18542	4368	6	and	and	CC
18542	4368	7	split	split	VBD
18542	4368	8	a	a	DT
18542	4368	9	large	large	JJ
18542	4368	10	fish	fish	NN
18542	4368	11	,	,	,
18542	4368	12	remove	remove	VB
18542	4368	13	the	the	DT
18542	4368	14	bone	bone	NN
18542	4368	15	,	,	,
18542	4368	16	and	and	CC
18542	4368	17	put	put	VBD
18542	4368	18	in	in	RP
18542	4368	19	a	a	DT
18542	4368	20	buttered	butter	VBN
18542	4368	21	baking	baking	NN
18542	4368	22	-	-	HYPH
18542	4368	23	pan	pan	NN
18542	4368	24	skin	skin	NN
18542	4368	25	-	-	HYPH
18542	4368	26	side	side	NN
18542	4368	27	down	down	RP
18542	4368	28	.	.	.
18542	4369	1	Season	season	NN
18542	4369	2	with	with	IN
18542	4369	3	salt	salt	NN
18542	4369	4	,	,	,
18542	4369	5	cayenne	cayenne	NN
18542	4369	6	,	,	,
18542	4369	7	and	and	CC
18542	4369	8	lemon	lemon	NN
18542	4369	9	-	-	HYPH
18542	4369	10	juice	juice	NN
18542	4369	11	,	,	,
18542	4369	12	[	[	-LRB-
18542	4369	13	Page	page	NN
18542	4369	14	443	443	CD
18542	4369	15	]	]	-RRB-
18542	4369	16	sprinkle	sprinkle	VBP
18542	4369	17	with	with	IN
18542	4369	18	crumbs	crumb	NNS
18542	4369	19	,	,	,
18542	4369	20	dot	dot	NN
18542	4369	21	with	with	IN
18542	4369	22	butter	butter	NN
18542	4369	23	,	,	,
18542	4369	24	and	and	CC
18542	4369	25	bake	bake	NN
18542	4369	26	.	.	.
18542	4370	1	Serve	serve	VB
18542	4370	2	with	with	IN
18542	4370	3	any	any	DT
18542	4370	4	preferred	preferred	JJ
18542	4370	5	sauce	sauce	NN
18542	4370	6	.	.	.
18542	4371	1	BAKED	baked	JJ
18542	4371	2	WHITEFISH	WHITEFISH	NNS
18542	4371	3	--	--	:
18542	4371	4	II	II	NNP
18542	4371	5	Make	make	VBP
18542	4371	6	a	a	DT
18542	4371	7	stuffing	stuffing	NN
18542	4371	8	of	of	IN
18542	4371	9	one	one	CD
18542	4371	10	and	and	CC
18542	4371	11	one	one	CD
18542	4371	12	-	-	HYPH
18542	4371	13	half	half	NN
18542	4371	14	cupfuls	cupful	NNS
18542	4371	15	of	of	IN
18542	4371	16	dry	dry	JJ
18542	4371	17	bread	bread	NN
18542	4371	18	-	-	HYPH
18542	4371	19	crumbs	crumb	NNS
18542	4371	20	,	,	,
18542	4371	21	seasoning	seasoning	NN
18542	4371	22	with	with	IN
18542	4371	23	salt	salt	NN
18542	4371	24	and	and	CC
18542	4371	25	pepper	pepper	NN
18542	4371	26	.	.	.
18542	4372	1	Add	add	VB
18542	4372	2	a	a	DT
18542	4372	3	heaping	heaping	NN
18542	4372	4	tablespoonful	tablespoonful	NN
18542	4372	5	of	of	IN
18542	4372	6	butter	butter	NN
18542	4372	7	and	and	CC
18542	4372	8	one	one	CD
18542	4372	9	egg	egg	NN
18542	4372	10	well	well	RB
18542	4372	11	-	-	HYPH
18542	4372	12	beaten	beat	VBN
18542	4372	13	.	.	.
18542	4373	1	Stuff	stuff	VB
18542	4373	2	the	the	DT
18542	4373	3	fish	fish	NN
18542	4373	4	and	and	CC
18542	4373	5	sew	sew	VB
18542	4373	6	it	-PRON-	PRP
18542	4373	7	up	up	RP
18542	4373	8	.	.	.
18542	4374	1	Put	put	VB
18542	4374	2	in	in	RP
18542	4374	3	a	a	DT
18542	4374	4	buttered	butter	VBN
18542	4374	5	baking	baking	NN
18542	4374	6	-	-	HYPH
18542	4374	7	pan	pan	NNP
18542	4374	8	,	,	,
18542	4374	9	pour	pour	VBP
18542	4374	10	in	in	IN
18542	4374	11	one	one	CD
18542	4374	12	cupful	cupful	NN
18542	4374	13	of	of	IN
18542	4374	14	vinegar	vinegar	NN
18542	4374	15	,	,	,
18542	4374	16	and	and	CC
18542	4374	17	bake	bake	VB
18542	4374	18	until	until	IN
18542	4374	19	done	do	VBN
18542	4374	20	,	,	,
18542	4374	21	basting	baste	VBG
18542	4374	22	with	with	IN
18542	4374	23	butter	butter	NN
18542	4374	24	and	and	CC
18542	4374	25	hot	hot	JJ
18542	4374	26	water	water	NN
18542	4374	27	.	.	.
18542	4375	1	Take	take	VB
18542	4375	2	up	up	RP
18542	4375	3	the	the	DT
18542	4375	4	fish	fish	NN
18542	4375	5	and	and	CC
18542	4375	6	thicken	thicken	VB
18542	4375	7	the	the	DT
18542	4375	8	gravy	gravy	NN
18542	4375	9	with	with	IN
18542	4375	10	two	two	CD
18542	4375	11	tablespoonfuls	tablespoonful	NNS
18542	4375	12	of	of	IN
18542	4375	13	flour	flour	NN
18542	4375	14	browned	brown	VBN
18542	4375	15	in	in	IN
18542	4375	16	butter	butter	NN
18542	4375	17	and	and	CC
18542	4375	18	rubbed	rub	VBD
18542	4375	19	smooth	smooth	JJ
18542	4375	20	with	with	IN
18542	4375	21	a	a	DT
18542	4375	22	little	little	JJ
18542	4375	23	cold	cold	JJ
18542	4375	24	water	water	NN
18542	4375	25	.	.	.
18542	4376	1	BAKED	baked	JJ
18542	4376	2	WHITE	white	JJ
18542	4376	3	FISH	FISH	NNS
18542	4376	4	--	--	:
18542	4376	5	III	III	NNP
18542	4376	6	Dip	Dip	NNP
18542	4376	7	the	the	DT
18542	4376	8	fillets	fillet	NNS
18542	4376	9	of	of	IN
18542	4376	10	whitefish	whitefish	NNP
18542	4376	11	in	in	IN
18542	4376	12	beaten	beat	VBN
18542	4376	13	egg	egg	NN
18542	4376	14	,	,	,
18542	4376	15	then	then	RB
18542	4376	16	in	in	IN
18542	4376	17	crumbs	crumb	NNS
18542	4376	18	,	,	,
18542	4376	19	then	then	RB
18542	4376	20	in	in	IN
18542	4376	21	egg	egg	NN
18542	4376	22	,	,	,
18542	4376	23	then	then	RB
18542	4376	24	in	in	IN
18542	4376	25	crumbs	crumb	NNS
18542	4376	26	,	,	,
18542	4376	27	and	and	CC
18542	4376	28	lastly	lastly	RB
18542	4376	29	in	in	IN
18542	4376	30	beaten	beat	VBN
18542	4376	31	egg	egg	NN
18542	4376	32	.	.	.
18542	4377	1	Bake	bake	VB
18542	4377	2	in	in	RP
18542	4377	3	a	a	DT
18542	4377	4	buttered	butter	VBN
18542	4377	5	dripping	dripping	NN
18542	4377	6	-	-	HYPH
18542	4377	7	pan	pan	NN
18542	4377	8	for	for	IN
18542	4377	9	twenty	twenty	CD
18542	4377	10	-	-	HYPH
18542	4377	11	five	five	CD
18542	4377	12	minutes	minute	NNS
18542	4377	13	and	and	CC
18542	4377	14	serve	serve	VB
18542	4377	15	with	with	IN
18542	4377	16	Cream	Cream	NNP
18542	4377	17	Sauce	Sauce	NNP
18542	4377	18	.	.	.
18542	4378	1	BAKED	baked	JJ
18542	4378	2	FILLETS	fillet	NNS
18542	4378	3	OF	of	IN
18542	4378	4	WHITEFISH	WHITEFISH	NNP
18542	4378	5	Cut	Cut	NNP
18542	4378	6	a	a	DT
18542	4378	7	large	large	JJ
18542	4378	8	cleaned	clean	VBN
18542	4378	9	whitefish	whitefish	NN
18542	4378	10	into	into	IN
18542	4378	11	fillets	fillet	NNS
18542	4378	12	,	,	,
18542	4378	13	removing	remove	VBG
18542	4378	14	as	as	RB
18542	4378	15	much	much	RB
18542	4378	16	as	as	IN
18542	4378	17	possible	possible	JJ
18542	4378	18	of	of	IN
18542	4378	19	the	the	DT
18542	4378	20	bone	bone	NN
18542	4378	21	.	.	.
18542	4379	1	Season	season	NN
18542	4379	2	with	with	IN
18542	4379	3	salt	salt	NN
18542	4379	4	and	and	CC
18542	4379	5	pepper	pepper	NN
18542	4379	6	,	,	,
18542	4379	7	dip	dip	NN
18542	4379	8	into	into	IN
18542	4379	9	beaten	beat	VBN
18542	4379	10	egg	egg	NN
18542	4379	11	,	,	,
18542	4379	12	then	then	RB
18542	4379	13	in	in	IN
18542	4379	14	crumbs	crumb	NNS
18542	4379	15	,	,	,
18542	4379	16	then	then	RB
18542	4379	17	in	in	IN
18542	4379	18	beaten	beat	VBN
18542	4379	19	egg	egg	NN
18542	4379	20	,	,	,
18542	4379	21	then	then	RB
18542	4379	22	in	in	IN
18542	4379	23	crumbs	crumb	NNS
18542	4379	24	,	,	,
18542	4379	25	and	and	CC
18542	4379	26	lastly	lastly	RB
18542	4379	27	[	[	-LRB-
18542	4379	28	Page	page	NN
18542	4379	29	444	444	CD
18542	4379	30	]	]	-RRB-
18542	4379	31	in	in	IN
18542	4379	32	beaten	beat	VBN
18542	4379	33	egg	egg	NN
18542	4379	34	.	.	.
18542	4380	1	Bake	bake	VB
18542	4380	2	in	in	IN
18542	4380	3	a	a	DT
18542	4380	4	thickly	thickly	JJ
18542	4380	5	buttered	butter	VBN
18542	4380	6	baking	baking	NN
18542	4380	7	-	-	HYPH
18542	4380	8	dish	dish	NN
18542	4380	9	,	,	,
18542	4380	10	drain	drain	VB
18542	4380	11	on	on	IN
18542	4380	12	brown	brown	JJ
18542	4380	13	paper	paper	NN
18542	4380	14	,	,	,
18542	4380	15	garnish	garnish	VBP
18542	4380	16	with	with	IN
18542	4380	17	fried	fry	VBN
18542	4380	18	parsley	parsley	NN
18542	4380	19	,	,	,
18542	4380	20	and	and	CC
18542	4380	21	serve	serve	VB
18542	4380	22	with	with	IN
18542	4380	23	Parsley	Parsley	NNP
18542	4380	24	Sauce	Sauce	NNP
18542	4380	25	.	.	.
18542	4381	1	BAKED	BAKED	NNP
18542	4381	2	WHITEFISH	WHITEFISH	NNP
18542	4381	3	À	À	NNP
18542	4381	4	LA	LA	NNP
18542	4381	5	BORDEAUX	BORDEAUX	NNP
18542	4381	6	Stuff	Stuff	NNP
18542	4381	7	a	a	DT
18542	4381	8	large	large	JJ
18542	4381	9	whitefish	whitefish	NN
18542	4381	10	with	with	IN
18542	4381	11	seasoned	seasoned	JJ
18542	4381	12	crumbs	crumb	NNS
18542	4381	13	,	,	,
18542	4381	14	put	put	VBN
18542	4381	15	into	into	IN
18542	4381	16	a	a	DT
18542	4381	17	buttered	butter	VBN
18542	4381	18	baking	baking	NN
18542	4381	19	-	-	HYPH
18542	4381	20	pan	pan	NNP
18542	4381	21	,	,	,
18542	4381	22	rub	rub	VBP
18542	4381	23	with	with	IN
18542	4381	24	butter	butter	NN
18542	4381	25	,	,	,
18542	4381	26	dredge	dredge	NN
18542	4381	27	with	with	IN
18542	4381	28	seasoned	season	VBN
18542	4381	29	flour	flour	NN
18542	4381	30	,	,	,
18542	4381	31	add	add	VB
18542	4381	32	one	one	CD
18542	4381	33	cupful	cupful	NN
18542	4381	34	of	of	IN
18542	4381	35	Claret	Claret	NNP
18542	4381	36	,	,	,
18542	4381	37	and	and	CC
18542	4381	38	bake	bake	VB
18542	4381	39	.	.	.
18542	4382	1	Take	take	VB
18542	4382	2	up	up	RP
18542	4382	3	the	the	DT
18542	4382	4	fish	fish	NN
18542	4382	5	,	,	,
18542	4382	6	strain	strain	VB
18542	4382	7	the	the	DT
18542	4382	8	liquid	liquid	NN
18542	4382	9	,	,	,
18542	4382	10	add	add	VB
18542	4382	11	a	a	DT
18542	4382	12	little	little	JJ
18542	4382	13	more	more	JJR
18542	4382	14	Claret	Claret	NNP
18542	4382	15	,	,	,
18542	4382	16	thicken	thicken	NN
18542	4382	17	with	with	IN
18542	4382	18	flour	flour	NN
18542	4382	19	,	,	,
18542	4382	20	brown	brown	JJ
18542	4382	21	in	in	IN
18542	4382	22	butter	butter	NN
18542	4382	23	,	,	,
18542	4382	24	season	season	NN
18542	4382	25	with	with	IN
18542	4382	26	red	red	JJ
18542	4382	27	pepper	pepper	NN
18542	4382	28	,	,	,
18542	4382	29	and	and	CC
18542	4382	30	serve	serve	VB
18542	4382	31	separately	separately	RB
18542	4382	32	.	.	.
18542	4383	1	STUFFED	stuffed	VB
18542	4383	2	WHITEFISH	WHITEFISH	NNS
18542	4383	3	Make	make	VBP
18542	4383	4	a	a	DT
18542	4383	5	stuffing	stuffing	NN
18542	4383	6	of	of	IN
18542	4383	7	bread	bread	NN
18542	4383	8	-	-	HYPH
18542	4383	9	crumbs	crumb	NNS
18542	4383	10	,	,	,
18542	4383	11	seasoning	seasoning	NN
18542	4383	12	with	with	IN
18542	4383	13	salt	salt	NN
18542	4383	14	,	,	,
18542	4383	15	pepper	pepper	NN
18542	4383	16	,	,	,
18542	4383	17	sweet	sweet	JJ
18542	4383	18	herbs	herb	NNS
18542	4383	19	,	,	,
18542	4383	20	and	and	CC
18542	4383	21	melted	melted	JJ
18542	4383	22	butter	butter	NN
18542	4383	23	.	.	.
18542	4384	1	Add	add	VB
18542	4384	2	a	a	DT
18542	4384	3	beaten	beat	VBN
18542	4384	4	egg	egg	NN
18542	4384	5	to	to	TO
18542	4384	6	bind	bind	NN
18542	4384	7	,	,	,
18542	4384	8	stuff	stuff	VB
18542	4384	9	the	the	DT
18542	4384	10	fish	fish	NN
18542	4384	11	,	,	,
18542	4384	12	and	and	CC
18542	4384	13	sew	sew	VB
18542	4384	14	up	up	RP
18542	4384	15	.	.	.
18542	4385	1	Bake	bake	VB
18542	4385	2	slowly	slowly	RB
18542	4385	3	,	,	,
18542	4385	4	basting	baste	VBG
18542	4385	5	with	with	IN
18542	4385	6	melted	melted	JJ
18542	4385	7	butter	butter	NN
18542	4385	8	and	and	CC
18542	4385	9	water	water	NN
18542	4385	10	,	,	,
18542	4385	11	and	and	CC
18542	4385	12	serve	serve	VB
18542	4385	13	with	with	IN
18542	4385	14	Tartar	Tartar	NNP
18542	4385	15	Sauce	Sauce	NNP
18542	4385	16	.	.	.
18542	4386	1	STUFFED	STUFFED	JJR
18542	4386	2	WHITEFISH	WHITEFISH	NNS
18542	4386	3	WITH	with	IN
18542	4386	4	OYSTER	OYSTER	NNP
18542	4386	5	SAUCE	SAUCE	VBN
18542	4386	6	Make	make	VB
18542	4386	7	a	a	DT
18542	4386	8	stuffing	stuffing	NN
18542	4386	9	of	of	IN
18542	4386	10	two	two	CD
18542	4386	11	cupfuls	cupful	NNS
18542	4386	12	of	of	IN
18542	4386	13	bread	bread	NN
18542	4386	14	-	-	HYPH
18542	4386	15	crumbs	crumb	NNS
18542	4386	16	,	,	,
18542	4386	17	half	half	PDT
18542	4386	18	a	a	DT
18542	4386	19	cupful	cupful	NN
18542	4386	20	of	of	IN
18542	4386	21	chopped	chopped	JJ
18542	4386	22	salt	salt	NN
18542	4386	23	pork	pork	NN
18542	4386	24	fried	fry	VBN
18542	4386	25	crisp	crisp	NNP
18542	4386	26	,	,	,
18542	4386	27	a	a	DT
18542	4386	28	chopped	chop	VBN
18542	4386	29	hard	hard	RB
18542	4386	30	-	-	HYPH
18542	4386	31	boiled	boil	VBN
18542	4386	32	egg	egg	NN
18542	4386	33	,	,	,
18542	4386	34	half	half	PDT
18542	4386	35	a	a	DT
18542	4386	36	cupful	cupful	NN
18542	4386	37	of	of	IN
18542	4386	38	vinegar	vinegar	NN
18542	4386	39	,	,	,
18542	4386	40	and	and	CC
18542	4386	41	salt	salt	NN
18542	4386	42	,	,	,
18542	4386	43	pepper	pepper	NN
18542	4386	44	,	,	,
18542	4386	45	butter	butter	NN
18542	4386	46	,	,	,
18542	4386	47	sage	sage	NN
18542	4386	48	,	,	,
18542	4386	49	and	and	CC
18542	4386	50	mustard	mustard	NN
18542	4386	51	to	to	TO
18542	4386	52	season	season	NN
18542	4386	53	.	.	.
18542	4387	1	Stuff	stuff	VB
18542	4387	2	the	the	DT
18542	4387	3	fish	fish	NN
18542	4387	4	,	,	,
18542	4387	5	tie	tie	NN
18542	4387	6	in	in	IN
18542	4387	7	mosquito	mosquito	NNP
18542	4387	8	netting	netting	NNP
18542	4387	9	,	,	,
18542	4387	10	and	and	CC
18542	4387	11	steam	steam	VB
18542	4387	12	until	until	IN
18542	4387	13	[	[	-LRB-
18542	4387	14	Page	page	NN
18542	4387	15	445	445	CD
18542	4387	16	]	]	-RRB-
18542	4387	17	done	do	VBN
18542	4387	18	.	.	.
18542	4388	1	Pour	pour	VB
18542	4388	2	over	over	IN
18542	4388	3	a	a	DT
18542	4388	4	Cream	Cream	NNP
18542	4388	5	Sauce	Sauce	NNP
18542	4388	6	to	to	TO
18542	4388	7	which	which	WDT
18542	4388	8	cooked	cooked	JJ
18542	4388	9	oysters	oyster	NNS
18542	4388	10	and	and	CC
18542	4388	11	a	a	DT
18542	4388	12	little	little	JJ
18542	4388	13	lemon	lemon	NN
18542	4388	14	-	-	HYPH
18542	4388	15	juice	juice	NN
18542	4388	16	and	and	CC
18542	4388	17	minced	mince	VBN
18542	4388	18	parsley	parsley	NNP
18542	4388	19	have	have	VBP
18542	4388	20	been	be	VBN
18542	4388	21	added	add	VBN
18542	4388	22	.	.	.
18542	4389	1	WHITEFISH	WHITEFISH	NNP
18542	4389	2	À	À	NNP
18542	4389	3	LA	LA	NNP
18542	4389	4	CRÈME	CRÈME	NNP
18542	4389	5	--	--	:
18542	4389	6	I	-PRON-	PRP
18542	4389	7	Cook	cook	VBP
18542	4389	8	the	the	DT
18542	4389	9	fish	fish	NN
18542	4389	10	until	until	IN
18542	4389	11	done	do	VBN
18542	4389	12	in	in	IN
18542	4389	13	boiling	boil	VBG
18542	4389	14	salted	salt	VBN
18542	4389	15	water	water	NN
18542	4389	16	,	,	,
18542	4389	17	drain	drain	VB
18542	4389	18	,	,	,
18542	4389	19	and	and	CC
18542	4389	20	remove	remove	VB
18542	4389	21	the	the	DT
18542	4389	22	large	large	JJ
18542	4389	23	bones	bone	NNS
18542	4389	24	.	.	.
18542	4390	1	Cook	cook	VB
18542	4390	2	together	together	RB
18542	4390	3	two	two	CD
18542	4390	4	tablespoonfuls	tablespoonful	NNS
18542	4390	5	each	each	DT
18542	4390	6	of	of	IN
18542	4390	7	butter	butter	NN
18542	4390	8	and	and	CC
18542	4390	9	flour	flour	NN
18542	4390	10	,	,	,
18542	4390	11	add	add	VB
18542	4390	12	two	two	CD
18542	4390	13	cupfuls	cupful	NNS
18542	4390	14	of	of	IN
18542	4390	15	milk	milk	NN
18542	4390	16	,	,	,
18542	4390	17	and	and	CC
18542	4390	18	cook	cook	VB
18542	4390	19	until	until	IN
18542	4390	20	thick	thick	JJ
18542	4390	21	,	,	,
18542	4390	22	stirring	stir	VBG
18542	4390	23	constantly	constantly	RB
18542	4390	24	.	.	.
18542	4391	1	Season	season	NN
18542	4391	2	with	with	IN
18542	4391	3	salt	salt	NN
18542	4391	4	,	,	,
18542	4391	5	pepper	pepper	NN
18542	4391	6	,	,	,
18542	4391	7	grated	grate	VBD
18542	4391	8	onion	onion	NN
18542	4391	9	,	,	,
18542	4391	10	minced	mince	VBD
18542	4391	11	parsley	parsley	NNP
18542	4391	12	,	,	,
18542	4391	13	and	and	CC
18542	4391	14	grated	grate	VBD
18542	4391	15	nutmeg	nutmeg	NNS
18542	4391	16	,	,	,
18542	4391	17	take	take	VB
18542	4391	18	from	from	IN
18542	4391	19	the	the	DT
18542	4391	20	fire	fire	NN
18542	4391	21	and	and	CC
18542	4391	22	add	add	VB
18542	4391	23	half	half	PDT
18542	4391	24	a	a	DT
18542	4391	25	cupful	cupful	NN
18542	4391	26	of	of	IN
18542	4391	27	butter	butter	NN
18542	4391	28	.	.	.
18542	4392	1	Add	add	VB
18542	4392	2	also	also	RB
18542	4392	3	the	the	DT
18542	4392	4	white	white	NN
18542	4392	5	of	of	IN
18542	4392	6	an	an	DT
18542	4392	7	egg	egg	NN
18542	4392	8	well	well	RB
18542	4392	9	-	-	HYPH
18542	4392	10	beaten	beat	VBN
18542	4392	11	.	.	.
18542	4393	1	Put	put	VB
18542	4393	2	the	the	DT
18542	4393	3	fish	fish	NN
18542	4393	4	on	on	IN
18542	4393	5	a	a	DT
18542	4393	6	serving	serving	NN
18542	4393	7	-	-	HYPH
18542	4393	8	dish	dish	NN
18542	4393	9	,	,	,
18542	4393	10	spread	spread	VB
18542	4393	11	the	the	DT
18542	4393	12	sauce	sauce	NN
18542	4393	13	over	over	IN
18542	4393	14	it	-PRON-	PRP
18542	4393	15	and	and	CC
18542	4393	16	brown	brown	JJ
18542	4393	17	in	in	IN
18542	4393	18	the	the	DT
18542	4393	19	oven	oven	NN
18542	4393	20	.	.	.
18542	4394	1	WHITEFISH	WHITEFISH	NNP
18542	4394	2	À	À	NNP
18542	4394	3	LA	LA	NNP
18542	4394	4	CRÈME	CRÈME	NNP
18542	4394	5	--	--	:
18542	4394	6	II	II	NNP
18542	4394	7	Clean	Clean	NNP
18542	4394	8	a	a	DT
18542	4394	9	whitefish	whitefish	JJ
18542	4394	10	and	and	CC
18542	4394	11	simmer	simmer	NN
18542	4394	12	until	until	IN
18542	4394	13	done	do	VBN
18542	4394	14	in	in	IN
18542	4394	15	salted	salt	VBN
18542	4394	16	,	,	,
18542	4394	17	boiling	boil	VBG
18542	4394	18	water	water	NN
18542	4394	19	.	.	.
18542	4395	1	Drain	drain	NN
18542	4395	2	,	,	,
18542	4395	3	remove	remove	VB
18542	4395	4	the	the	DT
18542	4395	5	large	large	JJ
18542	4395	6	bones	bone	NNS
18542	4395	7	.	.	.
18542	4396	1	Put	put	VB
18542	4396	2	into	into	IN
18542	4396	3	a	a	DT
18542	4396	4	buttered	butter	VBN
18542	4396	5	baking	baking	NN
18542	4396	6	-	-	HYPH
18542	4396	7	pan	pan	NNP
18542	4396	8	,	,	,
18542	4396	9	sprinkle	sprinkle	VB
18542	4396	10	with	with	IN
18542	4396	11	chopped	chopped	JJ
18542	4396	12	onion	onion	NN
18542	4396	13	and	and	CC
18542	4396	14	minced	mince	VBD
18542	4396	15	parsley	parsley	NN
18542	4396	16	,	,	,
18542	4396	17	seasoning	seasoning	NN
18542	4396	18	with	with	IN
18542	4396	19	grated	grate	VBN
18542	4396	20	nutmeg	nutmeg	NNS
18542	4396	21	,	,	,
18542	4396	22	salt	salt	NN
18542	4396	23	,	,	,
18542	4396	24	and	and	CC
18542	4396	25	pepper	pepper	NN
18542	4396	26	.	.	.
18542	4397	1	Cover	cover	NN
18542	4397	2	with	with	IN
18542	4397	3	Cream	Cream	NNP
18542	4397	4	Sauce	Sauce	NNP
18542	4397	5	to	to	TO
18542	4397	6	which	which	WDT
18542	4397	7	three	three	CD
18542	4397	8	tablespoonfuls	tablespoonful	NNS
18542	4397	9	of	of	IN
18542	4397	10	butter	butter	NN
18542	4397	11	have	have	VBP
18542	4397	12	been	be	VBN
18542	4397	13	added	add	VBN
18542	4397	14	,	,	,
18542	4397	15	and	and	CC
18542	4397	16	put	put	VBD
18542	4397	17	into	into	IN
18542	4397	18	a	a	DT
18542	4397	19	hot	hot	JJ
18542	4397	20	oven	oven	NN
18542	4397	21	for	for	IN
18542	4397	22	ten	ten	CD
18542	4397	23	or	or	CC
18542	4397	24	fifteen	fifteen	CD
18542	4397	25	minutes	minute	NNS
18542	4397	26	.	.	.
18542	4398	1	[	[	-LRB-
18542	4398	2	Page	page	NN
18542	4398	3	446	446	CD
18542	4398	4	]	]	-RRB-
18542	4398	5	WHITEFISH	WHITEFISH	NNP
18542	4398	6	AU	AU	NNP
18542	4398	7	GRATIN	gratin	NN
18542	4398	8	--	--	:
18542	4398	9	I	-PRON-	PRP
18542	4398	10	Boil	boil	VBP
18542	4398	11	a	a	DT
18542	4398	12	whitefish	whitefish	NN
18542	4398	13	in	in	IN
18542	4398	14	salted	salt	VBN
18542	4398	15	water	water	NN
18542	4398	16	and	and	CC
18542	4398	17	flake	flake	VB
18542	4398	18	fine	fine	RB
18542	4398	19	with	with	IN
18542	4398	20	a	a	DT
18542	4398	21	fork	fork	NN
18542	4398	22	.	.	.
18542	4399	1	Bring	bring	VB
18542	4399	2	to	to	IN
18542	4399	3	the	the	DT
18542	4399	4	boil	boil	NN
18542	4399	5	two	two	CD
18542	4399	6	cupfuls	cupful	NNS
18542	4399	7	of	of	IN
18542	4399	8	milk	milk	NN
18542	4399	9	and	and	CC
18542	4399	10	thicken	thicken	VB
18542	4399	11	it	-PRON-	PRP
18542	4399	12	with	with	IN
18542	4399	13	a	a	DT
18542	4399	14	tablespoonful	tablespoonful	NN
18542	4399	15	of	of	IN
18542	4399	16	corn	corn	NN
18542	4399	17	-	-	HYPH
18542	4399	18	starch	starch	NN
18542	4399	19	rubbed	rub	VBD
18542	4399	20	smooth	smooth	JJ
18542	4399	21	in	in	IN
18542	4399	22	a	a	DT
18542	4399	23	little	little	JJ
18542	4399	24	cold	cold	JJ
18542	4399	25	water	water	NN
18542	4399	26	.	.	.
18542	4400	1	Take	take	VB
18542	4400	2	from	from	IN
18542	4400	3	the	the	DT
18542	4400	4	fire	fire	NN
18542	4400	5	,	,	,
18542	4400	6	add	add	VB
18542	4400	7	salt	salt	NN
18542	4400	8	and	and	CC
18542	4400	9	pepper	pepper	NN
18542	4400	10	to	to	IN
18542	4400	11	season	season	NN
18542	4400	12	,	,	,
18542	4400	13	two	two	CD
18542	4400	14	tablespoonfuls	tablespoonful	NNS
18542	4400	15	of	of	IN
18542	4400	16	butter	butter	NN
18542	4400	17	,	,	,
18542	4400	18	and	and	CC
18542	4400	19	two	two	CD
18542	4400	20	eggs	egg	NNS
18542	4400	21	well	well	RB
18542	4400	22	-	-	HYPH
18542	4400	23	beaten	beat	VBN
18542	4400	24	.	.	.
18542	4401	1	Butter	butter	VB
18542	4401	2	a	a	DT
18542	4401	3	baking	baking	NN
18542	4401	4	-	-	HYPH
18542	4401	5	dish	dish	NN
18542	4401	6	,	,	,
18542	4401	7	put	put	VBN
18542	4401	8	in	in	RP
18542	4401	9	a	a	DT
18542	4401	10	layer	layer	NN
18542	4401	11	of	of	IN
18542	4401	12	fish	fish	NN
18542	4401	13	,	,	,
18542	4401	14	cover	cover	VBP
18542	4401	15	with	with	IN
18542	4401	16	sauce	sauce	NN
18542	4401	17	,	,	,
18542	4401	18	season	season	NN
18542	4401	19	with	with	IN
18542	4401	20	grated	grate	VBN
18542	4401	21	nutmeg	nutmeg	NNP
18542	4401	22	,	,	,
18542	4401	23	and	and	CC
18542	4401	24	repeat	repeat	VB
18542	4401	25	until	until	IN
18542	4401	26	the	the	DT
18542	4401	27	dish	dish	NN
18542	4401	28	is	be	VBZ
18542	4401	29	full	full	JJ
18542	4401	30	.	.	.
18542	4402	1	Cover	cover	VB
18542	4402	2	with	with	IN
18542	4402	3	crumbs	crumb	NNS
18542	4402	4	,	,	,
18542	4402	5	dot	dot	VBP
18542	4402	6	with	with	IN
18542	4402	7	butter	butter	NN
18542	4402	8	,	,	,
18542	4402	9	and	and	CC
18542	4402	10	brown	brown	NNP
18542	4402	11	in	in	IN
18542	4402	12	the	the	DT
18542	4402	13	oven	oven	NN
18542	4402	14	.	.	.
18542	4403	1	WHITEFISH	WHITEFISH	NNP
18542	4403	2	AU	AU	NNP
18542	4403	3	GRATIN	gratin	NN
18542	4403	4	--	--	:
18542	4403	5	II	II	NNP
18542	4403	6	Skin	skin	NN
18542	4403	7	and	and	CC
18542	4403	8	bone	bone	VB
18542	4403	9	the	the	DT
18542	4403	10	fish	fish	NN
18542	4403	11	,	,	,
18542	4403	12	cut	cut	VBN
18542	4403	13	into	into	IN
18542	4403	14	small	small	JJ
18542	4403	15	squares	square	NNS
18542	4403	16	,	,	,
18542	4403	17	and	and	CC
18542	4403	18	season	season	NN
18542	4403	19	with	with	IN
18542	4403	20	salt	salt	NN
18542	4403	21	and	and	CC
18542	4403	22	pepper	pepper	NN
18542	4403	23	.	.	.
18542	4404	1	Brown	brown	JJ
18542	4404	2	two	two	CD
18542	4404	3	tablespoonfuls	tablespoonful	NNS
18542	4404	4	of	of	IN
18542	4404	5	flour	flour	NN
18542	4404	6	in	in	IN
18542	4404	7	butter	butter	NN
18542	4404	8	,	,	,
18542	4404	9	and	and	CC
18542	4404	10	add	add	VB
18542	4404	11	gradually	gradually	RB
18542	4404	12	two	two	CD
18542	4404	13	cupfuls	cupful	NNS
18542	4404	14	of	of	IN
18542	4404	15	stock	stock	NN
18542	4404	16	or	or	CC
18542	4404	17	milk	milk	NN
18542	4404	18	.	.	.
18542	4405	1	Cook	cook	VB
18542	4405	2	until	until	IN
18542	4405	3	thick	thick	JJ
18542	4405	4	,	,	,
18542	4405	5	stirring	stir	VBG
18542	4405	6	constantly	constantly	RB
18542	4405	7	,	,	,
18542	4405	8	seasoning	seasoning	NN
18542	4405	9	with	with	IN
18542	4405	10	salt	salt	NN
18542	4405	11	,	,	,
18542	4405	12	pepper	pepper	NN
18542	4405	13	,	,	,
18542	4405	14	lemon	lemon	NN
18542	4405	15	-	-	HYPH
18542	4405	16	juice	juice	NN
18542	4405	17	,	,	,
18542	4405	18	minced	mince	VBD
18542	4405	19	parsley	parsley	NNP
18542	4405	20	,	,	,
18542	4405	21	grated	grate	VBD
18542	4405	22	onion	onion	NN
18542	4405	23	,	,	,
18542	4405	24	and	and	CC
18542	4405	25	a	a	DT
18542	4405	26	tablespoonful	tablespoonful	JJ
18542	4405	27	of	of	IN
18542	4405	28	vinegar	vinegar	NN
18542	4405	29	.	.	.
18542	4406	1	Butter	butter	VB
18542	4406	2	a	a	DT
18542	4406	3	baking	baking	NN
18542	4406	4	-	-	HYPH
18542	4406	5	dish	dish	NN
18542	4406	6	,	,	,
18542	4406	7	put	put	VBN
18542	4406	8	in	in	RP
18542	4406	9	a	a	DT
18542	4406	10	layer	layer	NN
18542	4406	11	of	of	IN
18542	4406	12	the	the	DT
18542	4406	13	fish	fish	NN
18542	4406	14	,	,	,
18542	4406	15	cover	cover	VBP
18542	4406	16	with	with	IN
18542	4406	17	sauce	sauce	NN
18542	4406	18	,	,	,
18542	4406	19	and	and	CC
18542	4406	20	repeat	repeat	VB
18542	4406	21	until	until	IN
18542	4406	22	the	the	DT
18542	4406	23	dish	dish	NN
18542	4406	24	is	be	VBZ
18542	4406	25	full	full	JJ
18542	4406	26	.	.	.
18542	4407	1	Cover	cover	VB
18542	4407	2	with	with	IN
18542	4407	3	crumbs	crumb	NNS
18542	4407	4	,	,	,
18542	4407	5	dot	dot	VBP
18542	4407	6	with	with	IN
18542	4407	7	butter	butter	NN
18542	4407	8	,	,	,
18542	4407	9	and	and	CC
18542	4407	10	brown	brown	NNP
18542	4407	11	in	in	IN
18542	4407	12	the	the	DT
18542	4407	13	oven	oven	NN
18542	4407	14	.	.	.
18542	4408	1	WHITEFISH	WHITEFISH	NNP
18542	4408	2	À	À	NNP
18542	4408	3	LA	LA	NNP
18542	4408	4	MAÎTRE	MAÎTRE	NNP
18542	4408	5	D'HÔTEL	D'HÔTEL	NNP
18542	4408	6	Clean	clean	JJ
18542	4408	7	,	,	,
18542	4408	8	split	split	JJ
18542	4408	9	,	,	,
18542	4408	10	and	and	CC
18542	4408	11	bone	bone	NN
18542	4408	12	a	a	DT
18542	4408	13	large	large	JJ
18542	4408	14	whitefish	whitefish	NN
18542	4408	15	,	,	,
18542	4408	16	dip	dip	NN
18542	4408	17	in	in	IN
18542	4408	18	seasoned	seasoned	JJ
18542	4408	19	oil	oil	NN
18542	4408	20	,	,	,
18542	4408	21	broil	broil	NN
18542	4408	22	,	,	,
18542	4408	23	[	[	-LRB-
18542	4408	24	Page	page	NN
18542	4408	25	447	447	CD
18542	4408	26	]	]	-RRB-
18542	4408	27	and	and	CC
18542	4408	28	serve	serve	VB
18542	4408	29	with	with	IN
18542	4408	30	Maître	Maître	NNP
18542	4408	31	d'Hôtel	d'Hôtel	NNP
18542	4408	32	Sauce	Sauce	NNP
18542	4408	33	.	.	.
18542	4409	1	WHITEFISH	WHITEFISH	NNP
18542	4409	2	À	À	NNP
18542	4409	3	LA	LA	NNP
18542	4409	4	POINT	POINT	NNS
18542	4409	5	SHIRLEY	SHIRLEY	VBD
18542	4409	6	Clean	clean	JJ
18542	4409	7	,	,	,
18542	4409	8	split	split	VBP
18542	4409	9	,	,	,
18542	4409	10	and	and	CC
18542	4409	11	bone	bone	VB
18542	4409	12	the	the	DT
18542	4409	13	fish	fish	NN
18542	4409	14	,	,	,
18542	4409	15	and	and	CC
18542	4409	16	put	put	VBD
18542	4409	17	into	into	IN
18542	4409	18	a	a	DT
18542	4409	19	buttered	butter	VBN
18542	4409	20	baking	baking	NN
18542	4409	21	-	-	HYPH
18542	4409	22	pan	pan	NN
18542	4409	23	,	,	,
18542	4409	24	skin	skin	NN
18542	4409	25	-	-	HYPH
18542	4409	26	side	side	NN
18542	4409	27	down	down	RP
18542	4409	28	.	.	.
18542	4410	1	Season	season	NN
18542	4410	2	with	with	IN
18542	4410	3	salt	salt	NN
18542	4410	4	,	,	,
18542	4410	5	red	red	JJ
18542	4410	6	pepper	pepper	NN
18542	4410	7	,	,	,
18542	4410	8	and	and	CC
18542	4410	9	lemon	lemon	NN
18542	4410	10	-	-	HYPH
18542	4410	11	juice	juice	NN
18542	4410	12	,	,	,
18542	4410	13	add	add	VB
18542	4410	14	enough	enough	JJ
18542	4410	15	boiling	boiling	NN
18542	4410	16	water	water	NN
18542	4410	17	to	to	TO
18542	4410	18	keep	keep	VB
18542	4410	19	from	from	IN
18542	4410	20	burning	burning	NN
18542	4410	21	,	,	,
18542	4410	22	and	and	CC
18542	4410	23	bake	bake	NN
18542	4410	24	.	.	.
18542	4411	1	Serve	serve	VB
18542	4411	2	with	with	IN
18542	4411	3	Maître	Maître	NNP
18542	4411	4	d'Hôtel	d'Hôtel	NNP
18542	4411	5	Sauce	Sauce	NNP
18542	4411	6	.	.	.
18542	4412	1	PLANKED	PLANKED	NNP
18542	4412	2	WHITEFISH	WHITEFISH	NNP
18542	4412	3	--	--	:
18542	4412	4	I	-PRON-	PRP
18542	4412	5	Butter	butter	VBP
18542	4412	6	a	a	DT
18542	4412	7	fish	fish	NN
18542	4412	8	-	-	HYPH
18542	4412	9	plank	plank	NN
18542	4412	10	and	and	CC
18542	4412	11	tack	tack	VB
18542	4412	12	a	a	DT
18542	4412	13	large	large	JJ
18542	4412	14	cleaned	clean	VBN
18542	4412	15	and	and	CC
18542	4412	16	split	split	VBN
18542	4412	17	whitefish	whitefish	JJ
18542	4412	18	on	on	IN
18542	4412	19	it	-PRON-	PRP
18542	4412	20	,	,	,
18542	4412	21	skin	skin	NN
18542	4412	22	side	side	NN
18542	4412	23	down	down	RB
18542	4412	24	.	.	.
18542	4413	1	Rub	rub	VB
18542	4413	2	with	with	IN
18542	4413	3	butter	butter	NN
18542	4413	4	,	,	,
18542	4413	5	season	season	NN
18542	4413	6	with	with	IN
18542	4413	7	salt	salt	NN
18542	4413	8	and	and	CC
18542	4413	9	pepper	pepper	NN
18542	4413	10	,	,	,
18542	4413	11	and	and	CC
18542	4413	12	cook	cook	NN
18542	4413	13	in	in	IN
18542	4413	14	the	the	DT
18542	4413	15	oven	oven	NN
18542	4413	16	or	or	CC
18542	4413	17	under	under	IN
18542	4413	18	a	a	DT
18542	4413	19	gas	gas	NN
18542	4413	20	flame	flame	NN
18542	4413	21	.	.	.
18542	4414	1	Put	put	VB
18542	4414	2	a	a	DT
18542	4414	3	border	border	NN
18542	4414	4	of	of	IN
18542	4414	5	mashed	mashed	JJ
18542	4414	6	potato	potato	NN
18542	4414	7	mixed	mix	VBN
18542	4414	8	with	with	IN
18542	4414	9	the	the	DT
18542	4414	10	beaten	beat	VBN
18542	4414	11	white	white	NN
18542	4414	12	of	of	IN
18542	4414	13	egg	egg	NN
18542	4414	14	around	around	IN
18542	4414	15	the	the	DT
18542	4414	16	fish	fish	NN
18542	4414	17	,	,	,
18542	4414	18	using	use	VBG
18542	4414	19	a	a	DT
18542	4414	20	pastry	pastry	NN
18542	4414	21	tube	tube	NN
18542	4414	22	and	and	CC
18542	4414	23	forcing	forcing	NN
18542	4414	24	bag	bag	NN
18542	4414	25	.	.	.
18542	4415	1	Put	put	VB
18542	4415	2	into	into	IN
18542	4415	3	the	the	DT
18542	4415	4	oven	oven	NN
18542	4415	5	for	for	IN
18542	4415	6	a	a	DT
18542	4415	7	few	few	JJ
18542	4415	8	minutes	minute	NNS
18542	4415	9	to	to	TO
18542	4415	10	brown	brown	VB
18542	4415	11	the	the	DT
18542	4415	12	potato	potato	NN
18542	4415	13	,	,	,
18542	4415	14	and	and	CC
18542	4415	15	serve	serve	VB
18542	4415	16	with	with	IN
18542	4415	17	a	a	DT
18542	4415	18	garnish	garnish	NN
18542	4415	19	of	of	IN
18542	4415	20	lemon	lemon	NN
18542	4415	21	and	and	CC
18542	4415	22	parsley	parsley	NN
18542	4415	23	.	.	.
18542	4416	1	PLANKED	PLANKED	NNP
18542	4416	2	WHITEFISH	WHITEFISH	NNP
18542	4416	3	--	--	:
18542	4416	4	II	II	NNP
18542	4416	5	Clean	clean	JJ
18542	4416	6	and	and	CC
18542	4416	7	split	split	VBD
18542	4416	8	a	a	DT
18542	4416	9	large	large	JJ
18542	4416	10	whitefish	whitefish	NN
18542	4416	11	,	,	,
18542	4416	12	remove	remove	VB
18542	4416	13	the	the	DT
18542	4416	14	bone	bone	NN
18542	4416	15	,	,	,
18542	4416	16	and	and	CC
18542	4416	17	tack	tack	NN
18542	4416	18	on	on	IN
18542	4416	19	a	a	DT
18542	4416	20	buttered	butter	VBN
18542	4416	21	fish	fish	NN
18542	4416	22	-	-	HYPH
18542	4416	23	plank	plank	NN
18542	4416	24	,	,	,
18542	4416	25	skin	skin	NN
18542	4416	26	-	-	HYPH
18542	4416	27	side	side	NN
18542	4416	28	down	down	RP
18542	4416	29	.	.	.
18542	4417	1	Season	season	NN
18542	4417	2	with	with	IN
18542	4417	3	salt	salt	NN
18542	4417	4	,	,	,
18542	4417	5	pepper	pepper	NN
18542	4417	6	,	,	,
18542	4417	7	butter	butter	NN
18542	4417	8	,	,	,
18542	4417	9	and	and	CC
18542	4417	10	lemon	lemon	NN
18542	4417	11	-	-	HYPH
18542	4417	12	juice	juice	NN
18542	4417	13	,	,	,
18542	4417	14	and	and	CC
18542	4417	15	bake	bake	VB
18542	4417	16	in	in	RP
18542	4417	17	the	the	DT
18542	4417	18	oven	oven	NN
18542	4417	19	.	.	.
18542	4418	1	[	[	-LRB-
18542	4418	2	Page	page	NN
18542	4418	3	448	448	CD
18542	4418	4	]	]	-RRB-
18542	4418	5	CREAMED	creamed	NN
18542	4418	6	WHITEFISH	WHITEFISH	NNP
18542	4418	7	À	à	NN
18542	4418	8	LA	LA	NNP
18542	4418	9	MADISON	MADISON	NNPS
18542	4418	10	Steam	steam	VBP
18542	4418	11	a	a	DT
18542	4418	12	large	large	JJ
18542	4418	13	whitefish	whitefish	NN
18542	4418	14	until	until	IN
18542	4418	15	tender	tender	NN
18542	4418	16	,	,	,
18542	4418	17	take	take	VB
18542	4418	18	out	out	RP
18542	4418	19	the	the	DT
18542	4418	20	bones	bone	NNS
18542	4418	21	,	,	,
18542	4418	22	and	and	CC
18542	4418	23	flake	flake	VB
18542	4418	24	fine	fine	RB
18542	4418	25	.	.	.
18542	4419	1	Cook	cook	VB
18542	4419	2	together	together	RB
18542	4419	3	one	one	CD
18542	4419	4	tablespoonful	tablespoonful	NN
18542	4419	5	of	of	IN
18542	4419	6	butter	butter	NN
18542	4419	7	and	and	CC
18542	4419	8	two	two	CD
18542	4419	9	of	of	IN
18542	4419	10	flour	flour	NN
18542	4419	11	,	,	,
18542	4419	12	add	add	VB
18542	4419	13	two	two	CD
18542	4419	14	cupfuls	cupful	NNS
18542	4419	15	of	of	IN
18542	4419	16	milk	milk	NN
18542	4419	17	,	,	,
18542	4419	18	and	and	CC
18542	4419	19	cook	cook	VB
18542	4419	20	until	until	IN
18542	4419	21	thick	thick	JJ
18542	4419	22	,	,	,
18542	4419	23	stirring	stir	VBG
18542	4419	24	constantly	constantly	RB
18542	4419	25	.	.	.
18542	4420	1	Season	season	NN
18542	4420	2	with	with	IN
18542	4420	3	parsley	parsley	NN
18542	4420	4	,	,	,
18542	4420	5	thyme	thyme	NNS
18542	4420	6	,	,	,
18542	4420	7	grated	grate	VBD
18542	4420	8	onion	onion	NN
18542	4420	9	,	,	,
18542	4420	10	salt	salt	NN
18542	4420	11	,	,	,
18542	4420	12	and	and	CC
18542	4420	13	pepper	pepper	NN
18542	4420	14	,	,	,
18542	4420	15	take	take	VBP
18542	4420	16	from	from	IN
18542	4420	17	the	the	DT
18542	4420	18	fire	fire	NN
18542	4420	19	,	,	,
18542	4420	20	add	add	VB
18542	4420	21	two	two	CD
18542	4420	22	eggs	egg	NNS
18542	4420	23	well	well	RB
18542	4420	24	-	-	HYPH
18542	4420	25	beaten	beat	VBN
18542	4420	26	,	,	,
18542	4420	27	and	and	CC
18542	4420	28	three	three	CD
18542	4420	29	tablespoonfuls	tablespoonful	NNS
18542	4420	30	of	of	IN
18542	4420	31	butter	butter	NN
18542	4420	32	.	.	.
18542	4421	1	Put	put	VB
18542	4421	2	in	in	RP
18542	4421	3	a	a	DT
18542	4421	4	buttered	butter	VBN
18542	4421	5	baking	baking	NN
18542	4421	6	-	-	:
18542	4421	7	dish	dish	VB
18542	4421	8	a	a	DT
18542	4421	9	layer	layer	NN
18542	4421	10	of	of	IN
18542	4421	11	fish	fish	NN
18542	4421	12	,	,	,
18542	4421	13	then	then	RB
18542	4421	14	a	a	DT
18542	4421	15	layer	layer	NN
18542	4421	16	of	of	IN
18542	4421	17	sauce	sauce	NN
18542	4421	18	,	,	,
18542	4421	19	and	and	CC
18542	4421	20	repeat	repeat	NN
18542	4421	21	until	until	IN
18542	4421	22	the	the	DT
18542	4421	23	dish	dish	NN
18542	4421	24	is	be	VBZ
18542	4421	25	full	full	JJ
18542	4421	26	,	,	,
18542	4421	27	having	have	VBG
18542	4421	28	crumbs	crumb	NNS
18542	4421	29	and	and	CC
18542	4421	30	butter	butter	NN
18542	4421	31	on	on	IN
18542	4421	32	top	top	NN
18542	4421	33	.	.	.
18542	4422	1	Brown	Brown	NNP
18542	4422	2	in	in	IN
18542	4422	3	the	the	DT
18542	4422	4	oven	oven	NN
18542	4422	5	.	.	.
18542	4423	1	JELLIED	JELLIED	NNP
18542	4423	2	WHITEFISH	WHITEFISH	NNP
18542	4423	3	Boil	Boil	NNP
18542	4423	4	two	two	CD
18542	4423	5	pounds	pound	NNS
18542	4423	6	of	of	IN
18542	4423	7	whitefish	whitefish	JJ
18542	4423	8	in	in	IN
18542	4423	9	salted	salt	VBN
18542	4423	10	and	and	CC
18542	4423	11	acidulated	acidulated	JJ
18542	4423	12	water	water	NN
18542	4423	13	,	,	,
18542	4423	14	with	with	IN
18542	4423	15	four	four	CD
18542	4423	16	bay	bay	NN
18542	4423	17	-	-	HYPH
18542	4423	18	leaves	leave	NNS
18542	4423	19	,	,	,
18542	4423	20	a	a	DT
18542	4423	21	tablespoonful	tablespoonful	NN
18542	4423	22	of	of	IN
18542	4423	23	pepper	pepper	NN
18542	4423	24	-	-	HYPH
18542	4423	25	corns	corn	NNS
18542	4423	26	,	,	,
18542	4423	27	and	and	CC
18542	4423	28	half	half	PDT
18542	4423	29	a	a	DT
18542	4423	30	dozen	dozen	NN
18542	4423	31	cloves	clove	NNS
18542	4423	32	.	.	.
18542	4424	1	Take	take	VB
18542	4424	2	out	out	RP
18542	4424	3	the	the	DT
18542	4424	4	fish	fish	NN
18542	4424	5	,	,	,
18542	4424	6	strain	strain	VB
18542	4424	7	the	the	DT
18542	4424	8	liquid	liquid	NN
18542	4424	9	,	,	,
18542	4424	10	and	and	CC
18542	4424	11	reduce	reduce	VB
18542	4424	12	by	by	IN
18542	4424	13	rapid	rapid	JJ
18542	4424	14	boiling	boiling	NN
18542	4424	15	to	to	IN
18542	4424	16	a	a	DT
18542	4424	17	quantity	quantity	NN
18542	4424	18	barely	barely	RB
18542	4424	19	sufficient	sufficient	JJ
18542	4424	20	to	to	TO
18542	4424	21	cover	cover	VB
18542	4424	22	the	the	DT
18542	4424	23	fish	fish	NN
18542	4424	24	.	.	.
18542	4425	1	Add	add	VB
18542	4425	2	the	the	DT
18542	4425	3	juice	juice	NN
18542	4425	4	of	of	IN
18542	4425	5	a	a	DT
18542	4425	6	lemon	lemon	NN
18542	4425	7	and	and	CC
18542	4425	8	two	two	CD
18542	4425	9	ounces	ounce	NNS
18542	4425	10	of	of	IN
18542	4425	11	dissolved	dissolved	JJ
18542	4425	12	gelatine	gelatine	NN
18542	4425	13	.	.	.
18542	4426	1	Flake	flake	VB
18542	4426	2	the	the	DT
18542	4426	3	fish	fish	NN
18542	4426	4	with	with	IN
18542	4426	5	a	a	DT
18542	4426	6	fork	fork	NN
18542	4426	7	,	,	,
18542	4426	8	removing	remove	VBG
18542	4426	9	all	all	DT
18542	4426	10	skin	skin	NN
18542	4426	11	,	,	,
18542	4426	12	fat	fat	NN
18542	4426	13	,	,	,
18542	4426	14	and	and	CC
18542	4426	15	bone	bone	NN
18542	4426	16	,	,	,
18542	4426	17	mix	mix	VB
18542	4426	18	with	with	IN
18542	4426	19	the	the	DT
18542	4426	20	liquid	liquid	NN
18542	4426	21	,	,	,
18542	4426	22	pour	pour	VB
18542	4426	23	into	into	IN
18542	4426	24	a	a	DT
18542	4426	25	fish	fish	NN
18542	4426	26	mould	mould	NN
18542	4426	27	,	,	,
18542	4426	28	wet	wet	JJ
18542	4426	29	with	with	IN
18542	4426	30	cold	cold	JJ
18542	4426	31	water	water	NN
18542	4426	32	,	,	,
18542	4426	33	and	and	CC
18542	4426	34	put	put	VBN
18542	4426	35	on	on	IN
18542	4426	36	ice	ice	NN
18542	4426	37	until	until	IN
18542	4426	38	firm	firm	NN
18542	4426	39	.	.	.
18542	4427	1	Serve	serve	VB
18542	4427	2	with	with	IN
18542	4427	3	Mayonnaise	Mayonnaise	NNP
18542	4427	4	or	or	CC
18542	4427	5	Tartar	Tartar	NNP
18542	4427	6	Sauce	Sauce	NNP
18542	4427	7	.	.	.
18542	4428	1	WHITEFISH	whitefish	JJ
18542	4428	2	CROQUETTES	croquette	NNS
18542	4428	3	One	one	CD
18542	4428	4	cupful	cupful	NN
18542	4428	5	of	of	IN
18542	4428	6	cold	cold	JJ
18542	4428	7	boiled	boil	VBN
18542	4428	8	fish	fish	NN
18542	4428	9	flaked	flake	VBD
18542	4428	10	fine	fine	RB
18542	4428	11	.	.	.
18542	4429	1	[	[	-LRB-
18542	4429	2	Page	page	NN
18542	4429	3	449	449	CD
18542	4429	4	]	]	-RRB-
18542	4429	5	Add	add	VB
18542	4429	6	to	to	IN
18542	4429	7	it	-PRON-	PRP
18542	4429	8	half	half	PDT
18542	4429	9	a	a	DT
18542	4429	10	cupful	cupful	NN
18542	4429	11	of	of	IN
18542	4429	12	mashed	mashed	JJ
18542	4429	13	potatoes	potato	NNS
18542	4429	14	,	,	,
18542	4429	15	half	half	PDT
18542	4429	16	a	a	DT
18542	4429	17	cupful	cupful	NN
18542	4429	18	of	of	IN
18542	4429	19	bread	bread	NN
18542	4429	20	-	-	HYPH
18542	4429	21	crumbs	crumb	NNS
18542	4429	22	,	,	,
18542	4429	23	half	half	PDT
18542	4429	24	a	a	DT
18542	4429	25	cupful	cupful	NN
18542	4429	26	of	of	IN
18542	4429	27	cream	cream	NN
18542	4429	28	,	,	,
18542	4429	29	the	the	DT
18542	4429	30	beaten	beaten	JJ
18542	4429	31	yolks	yolk	NNS
18542	4429	32	of	of	IN
18542	4429	33	two	two	CD
18542	4429	34	eggs	egg	NNS
18542	4429	35	,	,	,
18542	4429	36	and	and	CC
18542	4429	37	salt	salt	NN
18542	4429	38	and	and	CC
18542	4429	39	pepper	pepper	NN
18542	4429	40	to	to	IN
18542	4429	41	season	season	NN
18542	4429	42	.	.	.
18542	4430	1	Shape	shape	VB
18542	4430	2	into	into	IN
18542	4430	3	croquettes	croquette	NNS
18542	4430	4	,	,	,
18542	4430	5	dip	dip	VB
18542	4430	6	into	into	IN
18542	4430	7	the	the	DT
18542	4430	8	beaten	beat	VBN
18542	4430	9	white	white	NN
18542	4430	10	of	of	IN
18542	4430	11	eggs	egg	NNS
18542	4430	12	,	,	,
18542	4430	13	then	then	RB
18542	4430	14	into	into	IN
18542	4430	15	crumbs	crumb	NNS
18542	4430	16	,	,	,
18542	4430	17	and	and	CC
18542	4430	18	fry	fry	VB
18542	4430	19	in	in	IN
18542	4430	20	deep	deep	JJ
18542	4430	21	fat	fat	NN
18542	4430	22	.	.	.
18542	4431	1	Garnish	garnish	VB
18542	4431	2	with	with	IN
18542	4431	3	parsley	parsley	NN
18542	4431	4	and	and	CC
18542	4431	5	serve	serve	VB
18542	4431	6	with	with	IN
18542	4431	7	any	any	DT
18542	4431	8	preferred	preferred	JJ
18542	4431	9	sauce	sauce	NN
18542	4431	10	.	.	.
18542	4432	1	WHITEFISH	whitefish	JJ
18542	4432	2	WITH	with	IN
18542	4432	3	FINE	fine	JJ
18542	4432	4	HERBS	herbs	NN
18542	4432	5	Put	put	VBP
18542	4432	6	a	a	DT
18542	4432	7	large	large	JJ
18542	4432	8	whitefish	whitefish	NN
18542	4432	9	in	in	IN
18542	4432	10	a	a	DT
18542	4432	11	buttered	butter	VBN
18542	4432	12	baking	baking	NN
18542	4432	13	-	-	HYPH
18542	4432	14	pan	pan	NN
18542	4432	15	with	with	IN
18542	4432	16	salt	salt	NN
18542	4432	17	,	,	,
18542	4432	18	pepper	pepper	NN
18542	4432	19	,	,	,
18542	4432	20	grated	grate	VBD
18542	4432	21	nutmeg	nutmeg	NNP
18542	4432	22	,	,	,
18542	4432	23	minced	mince	VBD
18542	4432	24	parsley	parsley	NNP
18542	4432	25	,	,	,
18542	4432	26	chopped	chop	VBD
18542	4432	27	onions	onion	NNS
18542	4432	28	,	,	,
18542	4432	29	and	and	CC
18542	4432	30	mushrooms	mushroom	NNS
18542	4432	31	to	to	TO
18542	4432	32	season	season	VB
18542	4432	33	.	.	.
18542	4433	1	Moisten	moisten	VB
18542	4433	2	with	with	IN
18542	4433	3	white	white	JJ
18542	4433	4	wine	wine	NN
18542	4433	5	and	and	CC
18542	4433	6	white	white	JJ
18542	4433	7	stock	stock	NN
18542	4433	8	,	,	,
18542	4433	9	and	and	CC
18542	4433	10	bake	bake	VB
18542	4433	11	,	,	,
18542	4433	12	basting	baste	VBG
18542	4433	13	frequently	frequently	RB
18542	4433	14	.	.	.
18542	4434	1	Cover	cover	VB
18542	4434	2	with	with	IN
18542	4434	3	Velouté	Velouté	NNP
18542	4434	4	Sauce	Sauce	NNP
18542	4434	5	,	,	,
18542	4434	6	sprinkle	sprinkle	VB
18542	4434	7	with	with	IN
18542	4434	8	crumbs	crumb	NNS
18542	4434	9	,	,	,
18542	4434	10	dot	dot	NN
18542	4434	11	with	with	IN
18542	4434	12	butter	butter	NN
18542	4434	13	,	,	,
18542	4434	14	bake	bake	NNP
18542	4434	15	brown	brown	NNP
18542	4434	16	,	,	,
18542	4434	17	squeeze	squeeze	NNP
18542	4434	18	lemon	lemon	NN
18542	4434	19	-	-	HYPH
18542	4434	20	juice	juice	NN
18542	4434	21	over	over	RB
18542	4434	22	,	,	,
18542	4434	23	and	and	CC
18542	4434	24	serve	serve	VB
18542	4434	25	.	.	.
18542	4435	1	[	[	-LRB-
18542	4435	2	Page	page	NN
18542	4435	3	451	451	CD
18542	4435	4	]	]	-RRB-
18542	4435	5	EIGHT	eight	CD
18542	4435	6	WAYS	way	NNS
18542	4435	7	TO	to	IN
18542	4435	8	COOK	COOK	NNP
18542	4435	9	WHITING	white	VBG
18542	4435	10	BROILED	broiled	NN
18542	4435	11	WHITINGS	WHITINGS	NNP
18542	4435	12	Trim	trim	VBP
18542	4435	13	the	the	DT
18542	4435	14	fish	fish	NN
18542	4435	15	and	and	CC
18542	4435	16	score	score	VB
18542	4435	17	on	on	IN
18542	4435	18	both	both	DT
18542	4435	19	sides	side	NNS
18542	4435	20	,	,	,
18542	4435	21	dip	dip	NN
18542	4435	22	in	in	IN
18542	4435	23	oil	oil	NN
18542	4435	24	,	,	,
18542	4435	25	broil	broil	NN
18542	4435	26	,	,	,
18542	4435	27	and	and	CC
18542	4435	28	serve	serve	VB
18542	4435	29	with	with	IN
18542	4435	30	Maître	Maître	NNP
18542	4435	31	d'Hôtel	d'Hôtel	NNP
18542	4435	32	Sauce	Sauce	NNP
18542	4435	33	.	.	.
18542	4436	1	BOILED	BOILED	NNP
18542	4436	2	WHITINGS	WHITINGS	NNP
18542	4436	3	Clean	Clean	NNP
18542	4436	4	and	and	CC
18542	4436	5	trim	trim	VBP
18542	4436	6	the	the	DT
18542	4436	7	fish	fish	NN
18542	4436	8	,	,	,
18542	4436	9	boil	boil	VBP
18542	4436	10	in	in	IN
18542	4436	11	salted	salt	VBN
18542	4436	12	water	water	NN
18542	4436	13	,	,	,
18542	4436	14	drain	drain	VBP
18542	4436	15	,	,	,
18542	4436	16	and	and	CC
18542	4436	17	serve	serve	VB
18542	4436	18	with	with	IN
18542	4436	19	any	any	DT
18542	4436	20	preferred	preferred	JJ
18542	4436	21	sauce	sauce	NN
18542	4436	22	.	.	.
18542	4437	1	FRIED	FRIED	NNP
18542	4437	2	WHITINGS	WHITINGS	NNP
18542	4437	3	Trim	trim	VB
18542	4437	4	and	and	CC
18542	4437	5	skin	skin	VB
18542	4437	6	the	the	DT
18542	4437	7	fish	fish	NN
18542	4437	8	,	,	,
18542	4437	9	skewer	skewer	NN
18542	4437	10	in	in	IN
18542	4437	11	a	a	DT
18542	4437	12	circle	circle	NN
18542	4437	13	,	,	,
18542	4437	14	dip	dip	VB
18542	4437	15	into	into	IN
18542	4437	16	beaten	beat	VBN
18542	4437	17	eggs	egg	NNS
18542	4437	18	,	,	,
18542	4437	19	then	then	RB
18542	4437	20	in	in	IN
18542	4437	21	seasoned	seasoned	JJ
18542	4437	22	crumbs	crumb	NNS
18542	4437	23	,	,	,
18542	4437	24	and	and	CC
18542	4437	25	fry	fry	VB
18542	4437	26	in	in	IN
18542	4437	27	fat	fat	NN
18542	4437	28	to	to	TO
18542	4437	29	cover	cover	VB
18542	4437	30	.	.	.
18542	4438	1	Serve	serve	VB
18542	4438	2	with	with	IN
18542	4438	3	any	any	DT
18542	4438	4	preferred	preferred	JJ
18542	4438	5	sauce	sauce	NN
18542	4438	6	.	.	.
18542	4439	1	FILLETS	FILLETS	NNP
18542	4439	2	OF	of	IN
18542	4439	3	WHITING	WHITING	NNP
18542	4439	4	À	À	NNP
18542	4439	5	LA	LA	NNP
18542	4439	6	MAÎTRE	MAÎTRE	NNP
18542	4439	7	D'HÔTEL	D'HÔTEL	NNP
18542	4439	8	Sauté	sauté	JJ
18542	4439	9	the	the	DT
18542	4439	10	prepared	prepare	VBN
18542	4439	11	fillets	fillet	NNS
18542	4439	12	in	in	IN
18542	4439	13	fresh	fresh	JJ
18542	4439	14	butter	butter	NN
18542	4439	15	,	,	,
18542	4439	16	seasoning	seasoning	NN
18542	4439	17	with	with	IN
18542	4439	18	pepper	pepper	NN
18542	4439	19	and	and	CC
18542	4439	20	salt	salt	NN
18542	4439	21	.	.	.
18542	4440	1	Drain	drain	VB
18542	4440	2	,	,	,
18542	4440	3	and	and	CC
18542	4440	4	serve	serve	VB
18542	4440	5	with	with	IN
18542	4440	6	Maître	Maître	NNP
18542	4440	7	d'Hôtel	d'Hôtel	NNP
18542	4440	8	Sauce	Sauce	NNP
18542	4440	9	.	.	.
18542	4441	1	FILLETS	FILLETS	NNP
18542	4441	2	OF	of	IN
18542	4441	3	WHITING	WHITING	NNP
18542	4441	4	À	À	NNP
18542	4441	5	LA	LA	NNP
18542	4441	6	MARÉCHALE	MARÉCHALE	NNP
18542	4441	7	Parboil	Parboil	NNP
18542	4441	8	the	the	DT
18542	4441	9	prepared	prepare	VBN
18542	4441	10	fillets	fillet	NNS
18542	4441	11	,	,	,
18542	4441	12	drain	drain	VBP
18542	4441	13	,	,	,
18542	4441	14	cool	cool	UH
18542	4441	15	,	,	,
18542	4441	16	spread	spread	VBN
18542	4441	17	with	with	IN
18542	4441	18	very	very	RB
18542	4441	19	thick	thick	JJ
18542	4441	20	[	[	-LRB-
18542	4441	21	Page	page	NN
18542	4441	22	452	452	CD
18542	4441	23	]	]	-RRB-
18542	4441	24	Cream	Cream	NNP
18542	4441	25	Sauce	Sauce	NNP
18542	4441	26	,	,	,
18542	4441	27	dip	dip	NN
18542	4441	28	in	in	IN
18542	4441	29	crumbs	crumb	NNS
18542	4441	30	,	,	,
18542	4441	31	then	then	RB
18542	4441	32	in	in	IN
18542	4441	33	beaten	beat	VBN
18542	4441	34	eggs	egg	NNS
18542	4441	35	,	,	,
18542	4441	36	then	then	RB
18542	4441	37	in	in	IN
18542	4441	38	crumbs	crumb	NNS
18542	4441	39	,	,	,
18542	4441	40	and	and	CC
18542	4441	41	fry	fry	VB
18542	4441	42	in	in	IN
18542	4441	43	fat	fat	NN
18542	4441	44	to	to	TO
18542	4441	45	cover	cover	VB
18542	4441	46	.	.	.
18542	4442	1	Serve	serve	VB
18542	4442	2	with	with	IN
18542	4442	3	any	any	DT
18542	4442	4	preferred	preferred	JJ
18542	4442	5	sauce	sauce	NN
18542	4442	6	.	.	.
18542	4443	1	FILLETS	FILLETS	NNP
18542	4443	2	OF	of	IN
18542	4443	3	WHITING	whiting	NN
18542	4443	4	À	à	NN
18542	4443	5	L'ORLY	l'orly	JJ
18542	4443	6	Fillet	Fillet	NNP
18542	4443	7	the	the	DT
18542	4443	8	whitings	whiting	NNS
18542	4443	9	and	and	CC
18542	4443	10	remove	remove	VB
18542	4443	11	the	the	DT
18542	4443	12	skin	skin	NN
18542	4443	13	from	from	IN
18542	4443	14	each	each	DT
18542	4443	15	.	.	.
18542	4444	1	Marinate	Marinate	NNP
18542	4444	2	for	for	IN
18542	4444	3	two	two	CD
18542	4444	4	hours	hour	NNS
18542	4444	5	in	in	IN
18542	4444	6	oil	oil	NN
18542	4444	7	and	and	CC
18542	4444	8	vinegar	vinegar	NN
18542	4444	9	with	with	IN
18542	4444	10	pepper	pepper	NN
18542	4444	11	,	,	,
18542	4444	12	salt	salt	NN
18542	4444	13	,	,	,
18542	4444	14	thyme	thyme	NNS
18542	4444	15	,	,	,
18542	4444	16	bay	bay	NN
18542	4444	17	-	-	HYPH
18542	4444	18	leaf	leaf	NN
18542	4444	19	,	,	,
18542	4444	20	parsley	parsley	NN
18542	4444	21	,	,	,
18542	4444	22	and	and	CC
18542	4444	23	shallot	shallot	NN
18542	4444	24	to	to	TO
18542	4444	25	season	season	VB
18542	4444	26	.	.	.
18542	4445	1	Drain	drain	NN
18542	4445	2	,	,	,
18542	4445	3	dip	dip	NN
18542	4445	4	in	in	IN
18542	4445	5	flour	flour	NN
18542	4445	6	,	,	,
18542	4445	7	and	and	CC
18542	4445	8	fry	fry	VB
18542	4445	9	in	in	IN
18542	4445	10	deep	deep	JJ
18542	4445	11	fat	fat	NN
18542	4445	12	.	.	.
18542	4446	1	FILLETS	FILLETS	NNP
18542	4446	2	OF	of	IN
18542	4446	3	WHITING	WHITING	NNP
18542	4446	4	À	À	NNP
18542	4446	5	LA	LA	NNP
18542	4446	6	ROYALE	ROYALE	NNP
18542	4446	7	Prepare	Prepare	NNP
18542	4446	8	according	accord	VBG
18542	4446	9	to	to	IN
18542	4446	10	directions	direction	NNS
18542	4446	11	given	give	VBN
18542	4446	12	in	in	IN
18542	4446	13	the	the	DT
18542	4446	14	recipe	recipe	NN
18542	4446	15	for	for	IN
18542	4446	16	Fillets	fillet	NNS
18542	4446	17	of	of	IN
18542	4446	18	Whiting	white	VBG
18542	4446	19	à	à	DT
18542	4446	20	l'Orly	l'orly	RB
18542	4446	21	,	,	,
18542	4446	22	dipping	dip	VBG
18542	4446	23	in	in	IN
18542	4446	24	batter	batter	NN
18542	4446	25	before	before	IN
18542	4446	26	frying	frying	NN
18542	4446	27	.	.	.
18542	4447	1	WHITING	whiting	NN
18542	4447	2	WITH	with	IN
18542	4447	3	FINE	fine	JJ
18542	4447	4	HERBS	herbs	NN
18542	4447	5	Clean	clean	JJ
18542	4447	6	and	and	CC
18542	4447	7	skin	skin	VBP
18542	4447	8	the	the	DT
18542	4447	9	fish	fish	NN
18542	4447	10	well	well	RB
18542	4447	11	and	and	CC
18542	4447	12	fasten	fasten	VB
18542	4447	13	them	-PRON-	PRP
18542	4447	14	with	with	IN
18542	4447	15	their	-PRON-	PRP$
18542	4447	16	tails	tail	NNS
18542	4447	17	in	in	IN
18542	4447	18	their	-PRON-	PRP$
18542	4447	19	mouths	mouth	NNS
18542	4447	20	.	.	.
18542	4448	1	Put	put	VB
18542	4448	2	on	on	RP
18542	4448	3	a	a	DT
18542	4448	4	buttered	butter	VBN
18542	4448	5	baking	baking	NN
18542	4448	6	-	-	HYPH
18542	4448	7	dish	dish	NN
18542	4448	8	,	,	,
18542	4448	9	season	season	NN
18542	4448	10	with	with	IN
18542	4448	11	salt	salt	NN
18542	4448	12	,	,	,
18542	4448	13	pepper	pepper	NN
18542	4448	14	,	,	,
18542	4448	15	and	and	CC
18542	4448	16	powdered	powder	VBN
18542	4448	17	sweet	sweet	JJ
18542	4448	18	herbs	herb	NNS
18542	4448	19	,	,	,
18542	4448	20	pour	pour	VBP
18542	4448	21	over	over	IN
18542	4448	22	a	a	DT
18542	4448	23	little	little	JJ
18542	4448	24	melted	melted	JJ
18542	4448	25	butter	butter	NN
18542	4448	26	,	,	,
18542	4448	27	cover	cover	NN
18542	4448	28	,	,	,
18542	4448	29	and	and	CC
18542	4448	30	bake	bake	VB
18542	4448	31	.	.	.
18542	4449	1	Allow	allow	VB
18542	4449	2	one	one	CD
18542	4449	3	fish	fish	NN
18542	4449	4	for	for	IN
18542	4449	5	each	each	DT
18542	4449	6	person	person	NN
18542	4449	7	and	and	CC
18542	4449	8	serve	serve	VB
18542	4449	9	in	in	IN
18542	4449	10	the	the	DT
18542	4449	11	dish	dish	NN
18542	4449	12	in	in	IN
18542	4449	13	which	which	WDT
18542	4449	14	they	-PRON-	PRP
18542	4449	15	are	be	VBP
18542	4449	16	baked	bake	VBN
18542	4449	17	.	.	.
18542	4450	1	[	[	-LRB-
18542	4450	2	Page	page	NN
18542	4450	3	453	453	CD
18542	4450	4	]	]	-RRB-
18542	4450	5	ONE	one	CD
18542	4450	6	HUNDRED	hundred	CD
18542	4450	7	MISCELLANEOUS	miscellaneous	JJ
18542	4450	8	RECIPES	recipe	NNS
18542	4450	9	BAKED	baked	NN
18542	4450	10	FISH	FISH	NNS
18542	4450	11	Prepare	prepare	VBP
18542	4450	12	a	a	DT
18542	4450	13	Cream	Cream	NNP
18542	4450	14	Sauce	Sauce	NNP
18542	4450	15	,	,	,
18542	4450	16	seasoning	seasoning	NN
18542	4450	17	with	with	IN
18542	4450	18	grated	grate	VBN
18542	4450	19	onion	onion	NN
18542	4450	20	,	,	,
18542	4450	21	minced	mince	VBD
18542	4450	22	parsley	parsley	NNP
18542	4450	23	,	,	,
18542	4450	24	and	and	CC
18542	4450	25	powdered	powdered	JJ
18542	4450	26	mace	mace	NN
18542	4450	27	.	.	.
18542	4451	1	Take	take	VB
18542	4451	2	from	from	IN
18542	4451	3	the	the	DT
18542	4451	4	fire	fire	NN
18542	4451	5	,	,	,
18542	4451	6	add	add	VB
18542	4451	7	the	the	DT
18542	4451	8	yolks	yolk	NNS
18542	4451	9	of	of	IN
18542	4451	10	two	two	CD
18542	4451	11	eggs	egg	NNS
18542	4451	12	,	,	,
18542	4451	13	and	and	CC
18542	4451	14	salt	salt	NN
18542	4451	15	and	and	CC
18542	4451	16	pepper	pepper	NN
18542	4451	17	to	to	IN
18542	4451	18	taste	taste	NN
18542	4451	19	.	.	.
18542	4452	1	Put	put	VB
18542	4452	2	a	a	DT
18542	4452	3	layer	layer	NN
18542	4452	4	of	of	IN
18542	4452	5	cold	cold	JJ
18542	4452	6	cooked	cooked	JJ
18542	4452	7	flaked	flaked	JJ
18542	4452	8	and	and	CC
18542	4452	9	seasoned	season	VBN
18542	4452	10	fish	fish	NN
18542	4452	11	into	into	IN
18542	4452	12	a	a	DT
18542	4452	13	buttered	butter	VBN
18542	4452	14	baking	baking	NN
18542	4452	15	-	-	HYPH
18542	4452	16	dish	dish	NNP
18542	4452	17	,	,	,
18542	4452	18	spread	spread	VBN
18542	4452	19	with	with	IN
18542	4452	20	the	the	DT
18542	4452	21	sauce	sauce	NN
18542	4452	22	,	,	,
18542	4452	23	and	and	CC
18542	4452	24	repeat	repeat	VB
18542	4452	25	until	until	IN
18542	4452	26	the	the	DT
18542	4452	27	dish	dish	NN
18542	4452	28	is	be	VBZ
18542	4452	29	full	full	JJ
18542	4452	30	,	,	,
18542	4452	31	having	have	VBG
18542	4452	32	sauce	sauce	NN
18542	4452	33	on	on	IN
18542	4452	34	top	top	NN
18542	4452	35	.	.	.
18542	4453	1	Sprinkle	sprinkle	VB
18542	4453	2	with	with	IN
18542	4453	3	crumbs	crumb	NNS
18542	4453	4	,	,	,
18542	4453	5	dot	dot	VBP
18542	4453	6	with	with	IN
18542	4453	7	butter	butter	NN
18542	4453	8	,	,	,
18542	4453	9	and	and	CC
18542	4453	10	brown	brown	NNP
18542	4453	11	in	in	IN
18542	4453	12	the	the	DT
18542	4453	13	oven	oven	NN
18542	4453	14	.	.	.
18542	4454	1	This	this	DT
18542	4454	2	may	may	MD
18542	4454	3	be	be	VB
18542	4454	4	baked	bake	VBN
18542	4454	5	in	in	IN
18542	4454	6	individual	individual	JJ
18542	4454	7	dishes	dish	NNS
18542	4454	8	if	if	IN
18542	4454	9	desired	desire	VBN
18542	4454	10	.	.	.
18542	4455	1	FISH	FISH	NNS
18542	4455	2	BALLS	ball	NNS
18542	4455	3	Prepare	prepare	VB
18542	4455	4	a	a	DT
18542	4455	5	fish	fish	NN
18542	4455	6	stock	stock	NN
18542	4455	7	from	from	IN
18542	4455	8	the	the	DT
18542	4455	9	skin	skin	NN
18542	4455	10	,	,	,
18542	4455	11	bones	bone	NNS
18542	4455	12	,	,	,
18542	4455	13	and	and	CC
18542	4455	14	trimmings	trimming	NNS
18542	4455	15	of	of	IN
18542	4455	16	fish	fish	NN
18542	4455	17	,	,	,
18542	4455	18	seasoning	seasoning	NN
18542	4455	19	with	with	IN
18542	4455	20	bay	bay	NN
18542	4455	21	-	-	HYPH
18542	4455	22	leaf	leaf	NN
18542	4455	23	,	,	,
18542	4455	24	onion	onion	NN
18542	4455	25	,	,	,
18542	4455	26	mace	mace	NN
18542	4455	27	,	,	,
18542	4455	28	cloves	clove	NNS
18542	4455	29	,	,	,
18542	4455	30	and	and	CC
18542	4455	31	garlic	garlic	NN
18542	4455	32	.	.	.
18542	4456	1	Boil	Boil	NNP
18542	4456	2	slowly	slowly	RB
18542	4456	3	for	for	IN
18542	4456	4	an	an	DT
18542	4456	5	hour	hour	NN
18542	4456	6	in	in	IN
18542	4456	7	water	water	NN
18542	4456	8	to	to	IN
18542	4456	9	coyer	coyer	VB
18542	4456	10	.	.	.
18542	4457	1	Chop	chop	VB
18542	4457	2	the	the	DT
18542	4457	3	raw	raw	JJ
18542	4457	4	fish	fish	NN
18542	4457	5	with	with	IN
18542	4457	6	a	a	DT
18542	4457	7	few	few	JJ
18542	4457	8	blanched	blanch	VBN
18542	4457	9	almonds	almond	NNS
18542	4457	10	and	and	CC
18542	4457	11	a	a	DT
18542	4457	12	little	little	JJ
18542	4457	13	garlic	garlic	NN
18542	4457	14	.	.	.
18542	4458	1	Season	season	NN
18542	4458	2	with	with	IN
18542	4458	3	salt	salt	NN
18542	4458	4	,	,	,
18542	4458	5	pepper	pepper	NN
18542	4458	6	,	,	,
18542	4458	7	and	and	CC
18542	4458	8	mace	mace	NN
18542	4458	9	,	,	,
18542	4458	10	and	and	CC
18542	4458	11	shape	shape	VB
18542	4458	12	into	into	IN
18542	4458	13	small	small	JJ
18542	4458	14	balls	ball	NNS
18542	4458	15	.	.	.
18542	4459	1	Strain	strain	VB
18542	4459	2	the	the	DT
18542	4459	3	stock	stock	NN
18542	4459	4	,	,	,
18542	4459	5	bring	bring	VB
18542	4459	6	it	-PRON-	PRP
18542	4459	7	to	to	IN
18542	4459	8	the	the	DT
18542	4459	9	boil	boil	NN
18542	4459	10	,	,	,
18542	4459	11	drop	drop	VB
18542	4459	12	the	the	DT
18542	4459	13	balls	ball	NNS
18542	4459	14	in	in	IN
18542	4459	15	,	,	,
18542	4459	16	and	and	CC
18542	4459	17	simmer	simmer	NN
18542	4459	18	slowly	slowly	RB
18542	4459	19	for	for	IN
18542	4459	20	twenty	twenty	CD
18542	4459	21	minutes	minute	NNS
18542	4459	22	.	.	.
18542	4460	1	Skim	Skim	NNP
18542	4460	2	out	out	RP
18542	4460	3	the	the	DT
18542	4460	4	balls	ball	NNS
18542	4460	5	and	and	CC
18542	4460	6	put	put	VBN
18542	4460	7	on	on	IN
18542	4460	8	ice	ice	NN
18542	4460	9	.	.	.
18542	4461	1	Beat	beat	VB
18542	4461	2	six	six	CD
18542	4461	3	eggs	egg	NNS
18542	4461	4	thoroughly	thoroughly	RB
18542	4461	5	with	with	IN
18542	4461	6	a	a	DT
18542	4461	7	[	[	-LRB-
18542	4461	8	Page	page	NN
18542	4461	9	454	454	CD
18542	4461	10	]	]	-RRB-
18542	4461	11	little	little	JJ
18542	4461	12	cold	cold	JJ
18542	4461	13	water	water	NN
18542	4461	14	and	and	CC
18542	4461	15	add	add	VB
18542	4461	16	them	-PRON-	PRP
18542	4461	17	gradually	gradually	RB
18542	4461	18	to	to	IN
18542	4461	19	the	the	DT
18542	4461	20	boiling	boiling	NN
18542	4461	21	stock	stock	NN
18542	4461	22	.	.	.
18542	4462	1	Cook	cook	VB
18542	4462	2	in	in	IN
18542	4462	3	a	a	DT
18542	4462	4	double	double	JJ
18542	4462	5	-	-	HYPH
18542	4462	6	boiler	boiler	NN
18542	4462	7	until	until	IN
18542	4462	8	smooth	smooth	JJ
18542	4462	9	and	and	CC
18542	4462	10	thick	thick	JJ
18542	4462	11	.	.	.
18542	4463	1	Take	take	VB
18542	4463	2	from	from	IN
18542	4463	3	the	the	DT
18542	4463	4	fire	fire	NN
18542	4463	5	,	,	,
18542	4463	6	add	add	VB
18542	4463	7	the	the	DT
18542	4463	8	juice	juice	NN
18542	4463	9	of	of	IN
18542	4463	10	two	two	CD
18542	4463	11	lemons	lemon	NNS
18542	4463	12	,	,	,
18542	4463	13	and	and	CC
18542	4463	14	a	a	DT
18542	4463	15	tablespoonful	tablespoonful	JJ
18542	4463	16	of	of	IN
18542	4463	17	tarragon	tarragon	NNP
18542	4463	18	vinegar	vinegar	NN
18542	4463	19	.	.	.
18542	4464	1	Pour	pour	VB
18542	4464	2	the	the	DT
18542	4464	3	sauce	sauce	NN
18542	4464	4	over	over	IN
18542	4464	5	the	the	DT
18542	4464	6	balls	ball	NNS
18542	4464	7	,	,	,
18542	4464	8	sprinkle	sprinkle	VB
18542	4464	9	with	with	IN
18542	4464	10	capers	caper	NNS
18542	4464	11	and	and	CC
18542	4464	12	minced	mince	VBD
18542	4464	13	parsley	parsley	NN
18542	4464	14	,	,	,
18542	4464	15	and	and	CC
18542	4464	16	serve	serve	VB
18542	4464	17	very	very	RB
18542	4464	18	cold	cold	JJ
18542	4464	19	.	.	.
18542	4465	1	COLD	cold	JJ
18542	4465	2	BOILED	boiled	NN
18542	4465	3	FISH	FISH	NNS
18542	4465	4	Clean	clean	JJ
18542	4465	5	and	and	CC
18542	4465	6	skin	skin	VBP
18542	4465	7	a	a	DT
18542	4465	8	large	large	JJ
18542	4465	9	fish	fish	NN
18542	4465	10	and	and	CC
18542	4465	11	put	put	VBD
18542	4465	12	on	on	RP
18542	4465	13	a	a	DT
18542	4465	14	piece	piece	NN
18542	4465	15	of	of	IN
18542	4465	16	buttered	butter	VBN
18542	4465	17	paper	paper	NN
18542	4465	18	in	in	IN
18542	4465	19	the	the	DT
18542	4465	20	bottom	bottom	NN
18542	4465	21	of	of	IN
18542	4465	22	a	a	DT
18542	4465	23	fish	fish	NN
18542	4465	24	-	-	HYPH
18542	4465	25	pan	pan	NN
18542	4465	26	.	.	.
18542	4466	1	Add	add	VB
18542	4466	2	a	a	DT
18542	4466	3	sliced	sliced	JJ
18542	4466	4	onion	onion	NN
18542	4466	5	,	,	,
18542	4466	6	two	two	CD
18542	4466	7	beans	bean	NNS
18542	4466	8	of	of	IN
18542	4466	9	garlic	garlic	NN
18542	4466	10	,	,	,
18542	4466	11	and	and	CC
18542	4466	12	enough	enough	JJ
18542	4466	13	salted	salt	VBN
18542	4466	14	water	water	NN
18542	4466	15	to	to	TO
18542	4466	16	cover	cover	VB
18542	4466	17	.	.	.
18542	4467	1	Simmer	simmer	NN
18542	4467	2	until	until	IN
18542	4467	3	done	do	VBN
18542	4467	4	.	.	.
18542	4468	1	Take	take	VB
18542	4468	2	it	-PRON-	PRP
18542	4468	3	up	up	RP
18542	4468	4	and	and	CC
18542	4468	5	squeeze	squeeze	VB
18542	4468	6	over	over	IN
18542	4468	7	it	-PRON-	PRP
18542	4468	8	the	the	DT
18542	4468	9	juice	juice	NN
18542	4468	10	of	of	IN
18542	4468	11	a	a	DT
18542	4468	12	lemon	lemon	NN
18542	4468	13	.	.	.
18542	4469	1	Boil	Boil	NNP
18542	4469	2	two	two	CD
18542	4469	3	eggs	egg	NNS
18542	4469	4	hard	hard	RB
18542	4469	5	,	,	,
18542	4469	6	chop	chop	VB
18542	4469	7	the	the	DT
18542	4469	8	whites	white	NNS
18542	4469	9	fine	fine	JJ
18542	4469	10	and	and	CC
18542	4469	11	sift	sift	VB
18542	4469	12	the	the	DT
18542	4469	13	yolks	yolk	NNS
18542	4469	14	.	.	.
18542	4470	1	Cut	cut	VB
18542	4470	2	cold	cold	JJ
18542	4470	3	boiled	boil	VBN
18542	4470	4	beets	beet	NNS
18542	4470	5	in	in	IN
18542	4470	6	fancy	fancy	JJ
18542	4470	7	shapes	shape	NNS
18542	4470	8	.	.	.
18542	4471	1	Put	put	VB
18542	4471	2	a	a	DT
18542	4471	3	row	row	NN
18542	4471	4	of	of	IN
18542	4471	5	the	the	DT
18542	4471	6	chopped	chop	VBN
18542	4471	7	whites	white	NNS
18542	4471	8	of	of	IN
18542	4471	9	eggs	egg	NNS
18542	4471	10	down	down	IN
18542	4471	11	the	the	DT
18542	4471	12	middle	middle	NN
18542	4471	13	of	of	IN
18542	4471	14	the	the	DT
18542	4471	15	fish	fish	NN
18542	4471	16	,	,	,
18542	4471	17	on	on	IN
18542	4471	18	each	each	DT
18542	4471	19	side	side	NN
18542	4471	20	of	of	IN
18542	4471	21	that	that	DT
18542	4471	22	a	a	DT
18542	4471	23	row	row	NN
18542	4471	24	of	of	IN
18542	4471	25	the	the	DT
18542	4471	26	yolks	yolk	NNS
18542	4471	27	,	,	,
18542	4471	28	and	and	CC
18542	4471	29	next	next	RB
18542	4471	30	to	to	IN
18542	4471	31	the	the	DT
18542	4471	32	yolks	yolk	NNS
18542	4471	33	a	a	DT
18542	4471	34	row	row	NN
18542	4471	35	of	of	IN
18542	4471	36	the	the	DT
18542	4471	37	beets	beet	NNS
18542	4471	38	.	.	.
18542	4472	1	Pour	pour	VB
18542	4472	2	over	over	IN
18542	4472	3	a	a	DT
18542	4472	4	French	french	JJ
18542	4472	5	dressing	dressing	NN
18542	4472	6	,	,	,
18542	4472	7	garnish	garnish	VB
18542	4472	8	with	with	IN
18542	4472	9	lettuce	lettuce	NN
18542	4472	10	leaves	leave	NNS
18542	4472	11	,	,	,
18542	4472	12	and	and	CC
18542	4472	13	serve	serve	VB
18542	4472	14	.	.	.
18542	4473	1	FISH	fish	NN
18542	4473	2	À	à	NN
18542	4473	3	LA	LA	NNP
18542	4473	4	BRUNSWICK	BRUNSWICK	NNP
18542	4473	5	Cook	Cook	NNP
18542	4473	6	any	any	DT
18542	4473	7	large	large	JJ
18542	4473	8	fish	fish	NN
18542	4473	9	in	in	IN
18542	4473	10	salted	salt	VBN
18542	4473	11	water	water	NN
18542	4473	12	,	,	,
18542	4473	13	adding	add	VBG
18542	4473	14	one	one	CD
18542	4473	15	cupful	cupful	NN
18542	4473	16	of	of	IN
18542	4473	17	vinegar	vinegar	NN
18542	4473	18	,	,	,
18542	4473	19	and	and	CC
18542	4473	20	sliced	sliced	JJ
18542	4473	21	onions	onion	NNS
18542	4473	22	,	,	,
18542	4473	23	celery	celery	NN
18542	4473	24	root	root	NN
18542	4473	25	,	,	,
18542	4473	26	and	and	CC
18542	4473	27	parsley	parsley	NN
18542	4473	28	to	to	TO
18542	4473	29	season	season	VB
18542	4473	30	.	.	.
18542	4474	1	For	for	IN
18542	4474	2	the	the	DT
18542	4474	3	sauce	sauce	NN
18542	4474	4	mix	mix	VBP
18542	4474	5	the	the	DT
18542	4474	6	yolks	yolk	NNS
18542	4474	7	of	of	IN
18542	4474	8	two	two	CD
18542	4474	9	hard	hard	RB
18542	4474	10	-	-	HYPH
18542	4474	11	boiled	boil	VBN
18542	4474	12	eggs	egg	NNS
18542	4474	13	with	with	IN
18542	4474	14	the	the	DT
18542	4474	15	yolks	yolk	NNS
18542	4474	16	of	of	IN
18542	4474	17	two	two	CD
18542	4474	18	[	[	-LRB-
18542	4474	19	Page	page	NN
18542	4474	20	455	455	CD
18542	4474	21	]	]	-RRB-
18542	4474	22	raw	raw	JJ
18542	4474	23	eggs	egg	NNS
18542	4474	24	,	,	,
18542	4474	25	add	add	VB
18542	4474	26	a	a	DT
18542	4474	27	teaspoonful	teaspoonful	NN
18542	4474	28	of	of	IN
18542	4474	29	prepared	prepared	JJ
18542	4474	30	mustard	mustard	NN
18542	4474	31	,	,	,
18542	4474	32	and	and	CC
18542	4474	33	a	a	DT
18542	4474	34	little	little	JJ
18542	4474	35	salt	salt	NN
18542	4474	36	,	,	,
18542	4474	37	pepper	pepper	NN
18542	4474	38	,	,	,
18542	4474	39	vinegar	vinegar	NN
18542	4474	40	,	,	,
18542	4474	41	lemon	lemon	NN
18542	4474	42	-	-	HYPH
18542	4474	43	juice	juice	NN
18542	4474	44	,	,	,
18542	4474	45	chopped	chop	VBD
18542	4474	46	parsley	parsley	NN
18542	4474	47	,	,	,
18542	4474	48	onion	onion	NN
18542	4474	49	,	,	,
18542	4474	50	capers	caper	NNS
18542	4474	51	,	,	,
18542	4474	52	shallots	shallot	NNS
18542	4474	53	,	,	,
18542	4474	54	and	and	CC
18542	4474	55	chopped	chop	VBD
18542	4474	56	pickle	pickle	NN
18542	4474	57	.	.	.
18542	4475	1	Mix	mix	VB
18542	4475	2	to	to	IN
18542	4475	3	a	a	DT
18542	4475	4	smooth	smooth	JJ
18542	4475	5	paste	paste	NN
18542	4475	6	with	with	IN
18542	4475	7	oil	oil	NN
18542	4475	8	,	,	,
18542	4475	9	add	add	VB
18542	4475	10	the	the	DT
18542	4475	11	finely	finely	RB
18542	4475	12	chopped	chop	VBN
18542	4475	13	whites	white	NNS
18542	4475	14	of	of	IN
18542	4475	15	the	the	DT
18542	4475	16	eggs	egg	NNS
18542	4475	17	,	,	,
18542	4475	18	spread	spread	VBD
18542	4475	19	over	over	IN
18542	4475	20	the	the	DT
18542	4475	21	drained	drain	VBN
18542	4475	22	fish	fish	NN
18542	4475	23	,	,	,
18542	4475	24	and	and	CC
18542	4475	25	serve	serve	VB
18542	4475	26	.	.	.
18542	4476	1	FISH	FISH	NNS
18542	4476	2	AUX	AUX	NNP
18542	4476	3	BOUILLABAISSE	BOUILLABAISSE	NNP
18542	4476	4	Heat	Heat	NNP
18542	4476	5	a	a	DT
18542	4476	6	tablespoonful	tablespoonful	NN
18542	4476	7	of	of	IN
18542	4476	8	sweet	sweet	JJ
18542	4476	9	oil	oil	NN
18542	4476	10	,	,	,
18542	4476	11	cut	cut	VBD
18542	4476	12	a	a	DT
18542	4476	13	small	small	JJ
18542	4476	14	piece	piece	NN
18542	4476	15	of	of	IN
18542	4476	16	onion	onion	NN
18542	4476	17	into	into	IN
18542	4476	18	bits	bit	NNS
18542	4476	19	,	,	,
18542	4476	20	and	and	CC
18542	4476	21	let	let	VB
18542	4476	22	brown	brown	JJ
18542	4476	23	in	in	IN
18542	4476	24	the	the	DT
18542	4476	25	oil	oil	NN
18542	4476	26	,	,	,
18542	4476	27	add	add	VB
18542	4476	28	a	a	DT
18542	4476	29	cupful	cupful	NN
18542	4476	30	of	of	IN
18542	4476	31	strained	strained	JJ
18542	4476	32	tomatoes	tomato	NNS
18542	4476	33	,	,	,
18542	4476	34	a	a	DT
18542	4476	35	tiny	tiny	JJ
18542	4476	36	bit	bit	NN
18542	4476	37	of	of	IN
18542	4476	38	garlic	garlic	NN
18542	4476	39	,	,	,
18542	4476	40	a	a	DT
18542	4476	41	bay	bay	NN
18542	4476	42	-	-	HYPH
18542	4476	43	leaf	leaf	NN
18542	4476	44	,	,	,
18542	4476	45	a	a	DT
18542	4476	46	little	little	JJ
18542	4476	47	thyme	thyme	NNS
18542	4476	48	,	,	,
18542	4476	49	a	a	DT
18542	4476	50	lemon	lemon	NN
18542	4476	51	-	-	HYPH
18542	4476	52	peel	peel	NN
18542	4476	53	,	,	,
18542	4476	54	a	a	DT
18542	4476	55	dash	dash	NN
18542	4476	56	of	of	IN
18542	4476	57	tabasco	tabasco	NN
18542	4476	58	,	,	,
18542	4476	59	a	a	DT
18542	4476	60	little	little	JJ
18542	4476	61	tomato	tomato	NN
18542	4476	62	catsup	catsup	NN
18542	4476	63	,	,	,
18542	4476	64	salt	salt	NN
18542	4476	65	,	,	,
18542	4476	66	pepper	pepper	NN
18542	4476	67	,	,	,
18542	4476	68	parsley	parsley	NN
18542	4476	69	,	,	,
18542	4476	70	and	and	CC
18542	4476	71	white	white	JJ
18542	4476	72	wine	wine	NN
18542	4476	73	;	;	:
18542	4476	74	let	let	VB
18542	4476	75	this	this	DT
18542	4476	76	boil	boil	VB
18542	4476	77	for	for	IN
18542	4476	78	half	half	PDT
18542	4476	79	an	an	DT
18542	4476	80	hour	hour	NN
18542	4476	81	,	,	,
18542	4476	82	then	then	RB
18542	4476	83	add	add	VB
18542	4476	84	the	the	DT
18542	4476	85	fish	fish	NN
18542	4476	86	and	and	CC
18542	4476	87	boil	boil	VB
18542	4476	88	for	for	IN
18542	4476	89	twenty	twenty	CD
18542	4476	90	minutes	minute	NNS
18542	4476	91	.	.	.
18542	4477	1	Serve	serve	VB
18542	4477	2	on	on	IN
18542	4477	3	buttered	butter	VBN
18542	4477	4	toast	toast	NN
18542	4477	5	with	with	IN
18542	4477	6	the	the	DT
18542	4477	7	sauce	sauce	NN
18542	4477	8	poured	pour	VBN
18542	4477	9	over	over	RP
18542	4477	10	.	.	.
18542	4478	1	Garnish	garnish	VB
18542	4478	2	with	with	IN
18542	4478	3	parsley	parsley	NN
18542	4478	4	.	.	.
18542	4479	1	BOUILLABAISSE	BOUILLABAISSE	NNP
18542	4479	2	--	--	:
18542	4479	3	I	-PRON-	PRP
18542	4479	4	Cut	cut	VBP
18542	4479	5	into	into	IN
18542	4479	6	pieces	piece	NNS
18542	4479	7	and	and	CC
18542	4479	8	remove	remove	VB
18542	4479	9	the	the	DT
18542	4479	10	bones	bone	NNS
18542	4479	11	from	from	IN
18542	4479	12	three	three	CD
18542	4479	13	pounds	pound	NNS
18542	4479	14	of	of	IN
18542	4479	15	fish	fish	NN
18542	4479	16	,	,	,
18542	4479	17	add	add	VB
18542	4479	18	six	six	CD
18542	4479	19	shrimps	shrimp	NNS
18542	4479	20	or	or	CC
18542	4479	21	one	one	CD
18542	4479	22	lobster	lobster	NN
18542	4479	23	or	or	CC
18542	4479	24	two	two	CD
18542	4479	25	crabs	crab	NNS
18542	4479	26	,	,	,
18542	4479	27	cooked	cook	VBN
18542	4479	28	,	,	,
18542	4479	29	and	and	CC
18542	4479	30	cut	cut	VBN
18542	4479	31	into	into	IN
18542	4479	32	large	large	JJ
18542	4479	33	pieces	piece	NNS
18542	4479	34	,	,	,
18542	4479	35	add	add	VB
18542	4479	36	one	one	CD
18542	4479	37	-	-	HYPH
18542	4479	38	half	half	NN
18542	4479	39	pint	pint	NN
18542	4479	40	of	of	IN
18542	4479	41	olive	olive	JJ
18542	4479	42	-	-	HYPH
18542	4479	43	oil	oil	NN
18542	4479	44	;	;	:
18542	4479	45	fry	fry	VB
18542	4479	46	lightly	lightly	RB
18542	4479	47	,	,	,
18542	4479	48	and	and	CC
18542	4479	49	add	add	VB
18542	4479	50	one	one	CD
18542	4479	51	lemon	lemon	NN
18542	4479	52	and	and	CC
18542	4479	53	two	two	CD
18542	4479	54	tomatoes	tomato	NNS
18542	4479	55	,	,	,
18542	4479	56	one	one	CD
18542	4479	57	onion	onion	NN
18542	4479	58	,	,	,
18542	4479	59	and	and	CC
18542	4479	60	one	one	CD
18542	4479	61	carrot	carrot	NN
18542	4479	62	,	,	,
18542	4479	63	all	all	DT
18542	4479	64	sliced	sliced	JJ
18542	4479	65	,	,	,
18542	4479	66	one	one	CD
18542	4479	67	pinch	pinch	NN
18542	4479	68	of	of	IN
18542	4479	69	saffron,--as	saffron,--as	NNP
18542	4479	70	much	much	RB
18542	4479	71	as	as	IN
18542	4479	72	lies	lie	VBZ
18542	4479	73	on	on	IN
18542	4479	74	a	a	DT
18542	4479	75	ten	ten	CD
18542	4479	76	cent	cent	NN
18542	4479	77	piece,--a	piece,--a	NNP
18542	4479	78	bay	bay	NN
18542	4479	79	-	-	HYPH
18542	4479	80	leaf	leaf	NN
18542	4479	81	,	,	,
18542	4479	82	and	and	CC
18542	4479	83	some	some	DT
18542	4479	84	parsley	parsley	NN
18542	4479	85	.	.	.
18542	4480	1	A	a	DT
18542	4480	2	bean	bean	NN
18542	4480	3	of	of	IN
18542	4480	4	garlic	garlic	NN
18542	4480	5	is	be	VBZ
18542	4480	6	used	use	VBN
18542	4480	7	,	,	,
18542	4480	8	unless	unless	IN
18542	4480	9	the	the	DT
18542	4480	10	[	[	-LRB-
18542	4480	11	Page	Page	NNP
18542	4480	12	456	456	CD
18542	4480	13	]	]	-RRB-
18542	4480	14	casserole	casserole	NN
18542	4480	15	is	be	VBZ
18542	4480	16	rubbed	rub	VBN
18542	4480	17	with	with	IN
18542	4480	18	it	-PRON-	PRP
18542	4480	19	before	before	IN
18542	4480	20	cooking	cooking	NN
18542	4480	21	.	.	.
18542	4481	1	Stir	stir	VB
18542	4481	2	for	for	IN
18542	4481	3	ten	ten	CD
18542	4481	4	minutes	minute	NNS
18542	4481	5	,	,	,
18542	4481	6	add	add	VB
18542	4481	7	one	one	CD
18542	4481	8	cupful	cupful	NN
18542	4481	9	of	of	IN
18542	4481	10	stock	stock	NN
18542	4481	11	and	and	CC
18542	4481	12	one	one	CD
18542	4481	13	wineglassful	wineglassful	NN
18542	4481	14	of	of	IN
18542	4481	15	white	white	JJ
18542	4481	16	wine	wine	NN
18542	4481	17	or	or	CC
18542	4481	18	cider	cider	NN
18542	4481	19	.	.	.
18542	4482	1	Cook	cook	VB
18542	4482	2	for	for	IN
18542	4482	3	fifteen	fifteen	CD
18542	4482	4	minutes	minute	NNS
18542	4482	5	longer	long	RBR
18542	4482	6	,	,	,
18542	4482	7	pour	pour	VBP
18542	4482	8	out	out	RP
18542	4482	9	into	into	IN
18542	4482	10	a	a	DT
18542	4482	11	bowl	bowl	NN
18542	4482	12	,	,	,
18542	4482	13	place	place	NN
18542	4482	14	slices	slice	NNS
18542	4482	15	of	of	IN
18542	4482	16	toast	toast	NN
18542	4482	17	in	in	IN
18542	4482	18	the	the	DT
18542	4482	19	casserole	casserole	NN
18542	4482	20	,	,	,
18542	4482	21	and	and	CC
18542	4482	22	cover	cover	VB
18542	4482	23	with	with	IN
18542	4482	24	the	the	DT
18542	4482	25	fish	fish	NN
18542	4482	26	and	and	CC
18542	4482	27	vegetables	vegetable	NNS
18542	4482	28	,	,	,
18542	4482	29	allowing	allow	VBG
18542	4482	30	the	the	DT
18542	4482	31	sauce	sauce	NN
18542	4482	32	sufficient	sufficient	JJ
18542	4482	33	time	time	NN
18542	4482	34	to	to	TO
18542	4482	35	soak	soak	VB
18542	4482	36	into	into	IN
18542	4482	37	the	the	DT
18542	4482	38	toast	toast	NN
18542	4482	39	,	,	,
18542	4482	40	and	and	CC
18542	4482	41	adding	add	VBG
18542	4482	42	salt	salt	NN
18542	4482	43	and	and	CC
18542	4482	44	pepper	pepper	NN
18542	4482	45	to	to	IN
18542	4482	46	taste	taste	NN
18542	4482	47	.	.	.
18542	4483	1	BOUILLABAISSE	BOUILLABAISSE	NNP
18542	4483	2	--	--	:
18542	4483	3	II	II	NNP
18542	4483	4	Put	put	VB
18542	4483	5	into	into	IN
18542	4483	6	a	a	DT
18542	4483	7	saucepan	saucepan	NN
18542	4483	8	about	about	RB
18542	4483	9	four	four	CD
18542	4483	10	pounds	pound	NNS
18542	4483	11	of	of	IN
18542	4483	12	different	different	JJ
18542	4483	13	varieties	variety	NNS
18542	4483	14	of	of	IN
18542	4483	15	fish	fish	NN
18542	4483	16	,	,	,
18542	4483	17	including	include	VBG
18542	4483	18	one	one	CD
18542	4483	19	lobster	lobster	NN
18542	4483	20	.	.	.
18542	4484	1	The	the	DT
18542	4484	2	fish	fish	NN
18542	4484	3	should	should	MD
18542	4484	4	be	be	VB
18542	4484	5	cleaned	clean	VBN
18542	4484	6	and	and	CC
18542	4484	7	cut	cut	VBN
18542	4484	8	into	into	IN
18542	4484	9	small	small	JJ
18542	4484	10	square	square	JJ
18542	4484	11	pieces	piece	NNS
18542	4484	12	;	;	:
18542	4484	13	the	the	DT
18542	4484	14	lobster	lobster	NN
18542	4484	15	should	should	MD
18542	4484	16	be	be	VB
18542	4484	17	cut	cut	VBN
18542	4484	18	in	in	IN
18542	4484	19	sections	section	NNS
18542	4484	20	,	,	,
18542	4484	21	leaving	leave	VBG
18542	4484	22	the	the	DT
18542	4484	23	shell	shell	NN
18542	4484	24	on	on	RP
18542	4484	25	.	.	.
18542	4485	1	Add	add	VB
18542	4485	2	a	a	DT
18542	4485	3	bunch	bunch	NN
18542	4485	4	of	of	IN
18542	4485	5	parsley	parsley	NN
18542	4485	6	,	,	,
18542	4485	7	three	three	CD
18542	4485	8	sliced	sliced	JJ
18542	4485	9	tomatoes	tomato	NNS
18542	4485	10	,	,	,
18542	4485	11	one	one	CD
18542	4485	12	large	large	JJ
18542	4485	13	whole	whole	JJ
18542	4485	14	clove	clove	NN
18542	4485	15	of	of	IN
18542	4485	16	garlic	garlic	NN
18542	4485	17	,	,	,
18542	4485	18	chopped	chop	VBD
18542	4485	19	fine	fine	JJ
18542	4485	20	,	,	,
18542	4485	21	three	three	CD
18542	4485	22	bay	bay	NN
18542	4485	23	-	-	HYPH
18542	4485	24	leaves	leave	NNS
18542	4485	25	,	,	,
18542	4485	26	half	half	PDT
18542	4485	27	a	a	DT
18542	4485	28	dozen	dozen	NN
18542	4485	29	cloves	clove	NNS
18542	4485	30	,	,	,
18542	4485	31	one	one	CD
18542	4485	32	teaspoonful	teaspoonful	NN
18542	4485	33	of	of	IN
18542	4485	34	saffron	saffron	NN
18542	4485	35	,	,	,
18542	4485	36	three	three	CD
18542	4485	37	sliced	sliced	JJ
18542	4485	38	onions	onion	NNS
18542	4485	39	,	,	,
18542	4485	40	one	one	CD
18542	4485	41	cupful	cupful	NN
18542	4485	42	of	of	IN
18542	4485	43	olive	olive	NN
18542	4485	44	-	-	HYPH
18542	4485	45	oil	oil	NN
18542	4485	46	,	,	,
18542	4485	47	salt	salt	NN
18542	4485	48	and	and	CC
18542	4485	49	pepper	pepper	NN
18542	4485	50	to	to	IN
18542	4485	51	season	season	NN
18542	4485	52	,	,	,
18542	4485	53	and	and	CC
18542	4485	54	enough	enough	JJ
18542	4485	55	water	water	NN
18542	4485	56	to	to	TO
18542	4485	57	cover	cover	VB
18542	4485	58	.	.	.
18542	4486	1	Bring	bring	VB
18542	4486	2	to	to	IN
18542	4486	3	the	the	DT
18542	4486	4	boil	boil	NN
18542	4486	5	,	,	,
18542	4486	6	and	and	CC
18542	4486	7	simmer	simmer	VB
18542	4486	8	for	for	IN
18542	4486	9	thirty	thirty	CD
18542	4486	10	minutes	minute	NNS
18542	4486	11	.	.	.
18542	4487	1	Line	line	VB
18542	4487	2	a	a	DT
18542	4487	3	soup	soup	NN
18542	4487	4	tureen	tureen	VBG
18542	4487	5	with	with	IN
18542	4487	6	thin	thin	JJ
18542	4487	7	slices	slice	NNS
18542	4487	8	of	of	IN
18542	4487	9	toasted	toast	VBN
18542	4487	10	bread	bread	NN
18542	4487	11	,	,	,
18542	4487	12	pour	pour	VB
18542	4487	13	the	the	DT
18542	4487	14	contents	content	NNS
18542	4487	15	of	of	IN
18542	4487	16	the	the	DT
18542	4487	17	sauce	sauce	NN
18542	4487	18	over	over	IN
18542	4487	19	it	-PRON-	PRP
18542	4487	20	,	,	,
18542	4487	21	and	and	CC
18542	4487	22	serve	serve	VB
18542	4487	23	in	in	IN
18542	4487	24	soup	soup	NN
18542	4487	25	plates	plate	NNS
18542	4487	26	,	,	,
18542	4487	27	with	with	IN
18542	4487	28	both	both	DT
18542	4487	29	forks	fork	NNS
18542	4487	30	and	and	CC
18542	4487	31	spoons	spoon	NNS
18542	4487	32	.	.	.
18542	4488	1	This	this	DT
18542	4488	2	is	be	VBZ
18542	4488	3	a	a	DT
18542	4488	4	genuine	genuine	JJ
18542	4488	5	French	french	JJ
18542	4488	6	recipe	recipe	NN
18542	4488	7	.	.	.
18542	4489	1	CANAPES	canape	NNS
18542	4489	2	OF	of	IN
18542	4489	3	FISH	FISH	NNS
18542	4489	4	Toast	toast	NN
18542	4489	5	small	small	JJ
18542	4489	6	squares	square	NNS
18542	4489	7	of	of	IN
18542	4489	8	bread	bread	NN
18542	4489	9	and	and	CC
18542	4489	10	make	make	VB
18542	4489	11	a	a	DT
18542	4489	12	[	[	-LRB-
18542	4489	13	Page	page	NN
18542	4489	14	457	457	CD
18542	4489	15	]	]	-RRB-
18542	4489	16	border	border	NN
18542	4489	17	of	of	IN
18542	4489	18	stiffly	stiffly	NNP
18542	4489	19	beaten	beat	VBN
18542	4489	20	white	white	JJ
18542	4489	21	of	of	IN
18542	4489	22	egg	egg	NN
18542	4489	23	around	around	IN
18542	4489	24	each	each	DT
18542	4489	25	one	one	NN
18542	4489	26	,	,	,
18542	4489	27	using	use	VBG
18542	4489	28	a	a	DT
18542	4489	29	pastry	pastry	NN
18542	4489	30	bag	bag	NN
18542	4489	31	and	and	CC
18542	4489	32	tube	tube	NN
18542	4489	33	.	.	.
18542	4490	1	Bake	bake	VB
18542	4490	2	in	in	RP
18542	4490	3	a	a	DT
18542	4490	4	quick	quick	JJ
18542	4490	5	oven	oven	NN
18542	4490	6	until	until	IN
18542	4490	7	light	light	NNP
18542	4490	8	brown	brown	NNP
18542	4490	9	.	.	.
18542	4491	1	Fill	fill	VB
18542	4491	2	the	the	DT
18542	4491	3	centre	centre	NN
18542	4491	4	with	with	IN
18542	4491	5	creamed	creamed	JJ
18542	4491	6	fish	fish	NN
18542	4491	7	and	and	CC
18542	4491	8	serve	serve	VB
18542	4491	9	very	very	RB
18542	4491	10	hot	hot	JJ
18542	4491	11	.	.	.
18542	4492	1	FISH	FISH	NNS
18542	4492	2	CAKES	cake	NNS
18542	4492	3	--	--	:
18542	4492	4	I	-PRON-	PRP
18542	4492	5	Season	season	VBP
18542	4492	6	hot	hot	JJ
18542	4492	7	mashed	mashed	JJ
18542	4492	8	potatoes	potato	NNS
18542	4492	9	with	with	IN
18542	4492	10	salt	salt	NN
18542	4492	11	,	,	,
18542	4492	12	pepper	pepper	NN
18542	4492	13	,	,	,
18542	4492	14	and	and	CC
18542	4492	15	butter	butter	NN
18542	4492	16	,	,	,
18542	4492	17	and	and	CC
18542	4492	18	add	add	VB
18542	4492	19	one	one	CD
18542	4492	20	beaten	beat	VBN
18542	4492	21	egg	egg	NN
18542	4492	22	to	to	IN
18542	4492	23	each	each	DT
18542	4492	24	two	two	CD
18542	4492	25	cupfuls	cupful	NNS
18542	4492	26	of	of	IN
18542	4492	27	potatoes	potato	NNS
18542	4492	28	.	.	.
18542	4493	1	Add	add	VB
18542	4493	2	an	an	DT
18542	4493	3	equal	equal	JJ
18542	4493	4	amount	amount	NN
18542	4493	5	of	of	IN
18542	4493	6	cold	cold	JJ
18542	4493	7	cooked	cook	VBN
18542	4493	8	flaked	flake	VBN
18542	4493	9	fish	fish	NN
18542	4493	10	and	and	CC
18542	4493	11	enough	enough	JJ
18542	4493	12	Cream	Cream	NNP
18542	4493	13	or	or	CC
18542	4493	14	Drawn	Drawn	NNP
18542	4493	15	-	-	HYPH
18542	4493	16	Butter	Butter	NNP
18542	4493	17	Sauce	Sauce	NNP
18542	4493	18	to	to	TO
18542	4493	19	make	make	VB
18542	4493	20	a	a	DT
18542	4493	21	smooth	smooth	JJ
18542	4493	22	mixture	mixture	NN
18542	4493	23	.	.	.
18542	4494	1	Shape	shape	VB
18542	4494	2	into	into	IN
18542	4494	3	small	small	JJ
18542	4494	4	flat	flat	JJ
18542	4494	5	cakes	cake	NNS
18542	4494	6	,	,	,
18542	4494	7	dredge	dredge	NN
18542	4494	8	with	with	IN
18542	4494	9	seasoned	season	VBN
18542	4494	10	flour	flour	NN
18542	4494	11	,	,	,
18542	4494	12	and	and	CC
18542	4494	13	sauté	sauté	NN
18542	4494	14	in	in	IN
18542	4494	15	bacon	bacon	NN
18542	4494	16	fat	fat	NN
18542	4494	17	.	.	.
18542	4495	1	Serve	serve	VB
18542	4495	2	with	with	IN
18542	4495	3	a	a	DT
18542	4495	4	garnish	garnish	NN
18542	4495	5	of	of	IN
18542	4495	6	fried	fried	JJ
18542	4495	7	bacon	bacon	NN
18542	4495	8	.	.	.
18542	4496	1	FISH	FISH	NNS
18542	4496	2	CAKES	cake	NNS
18542	4496	3	--	--	:
18542	4496	4	II	II	NNP
18542	4496	5	Chop	Chop	NNP
18542	4496	6	the	the	DT
18542	4496	7	cooked	cooked	JJ
18542	4496	8	fish	fish	NN
18542	4496	9	and	and	CC
18542	4496	10	season	season	NN
18542	4496	11	with	with	IN
18542	4496	12	grated	grate	VBN
18542	4496	13	onion	onion	NN
18542	4496	14	,	,	,
18542	4496	15	sweet	sweet	JJ
18542	4496	16	herbs	herb	NNS
18542	4496	17	,	,	,
18542	4496	18	powdered	powder	VBN
18542	4496	19	mace	mace	NN
18542	4496	20	,	,	,
18542	4496	21	and	and	CC
18542	4496	22	salt	salt	NN
18542	4496	23	and	and	CC
18542	4496	24	pepper	pepper	NN
18542	4496	25	.	.	.
18542	4497	1	Add	add	VB
18542	4497	2	half	half	NN
18542	4497	3	as	as	RB
18542	4497	4	much	much	JJ
18542	4497	5	bread	bread	NN
18542	4497	6	-	-	HYPH
18542	4497	7	crumbs	crumb	NNS
18542	4497	8	as	as	IN
18542	4497	9	fish	fish	NN
18542	4497	10	,	,	,
18542	4497	11	mix	mix	VB
18542	4497	12	with	with	IN
18542	4497	13	the	the	DT
18542	4497	14	unbeaten	unbeaten	JJ
18542	4497	15	white	white	NN
18542	4497	16	of	of	IN
18542	4497	17	egg	egg	NN
18542	4497	18	and	and	CC
18542	4497	19	a	a	DT
18542	4497	20	little	little	JJ
18542	4497	21	melted	melted	JJ
18542	4497	22	butter	butter	NN
18542	4497	23	,	,	,
18542	4497	24	shape	shape	NN
18542	4497	25	into	into	IN
18542	4497	26	small	small	JJ
18542	4497	27	flat	flat	JJ
18542	4497	28	cakes	cake	NNS
18542	4497	29	,	,	,
18542	4497	30	dredge	dredge	NN
18542	4497	31	with	with	IN
18542	4497	32	flour	flour	NN
18542	4497	33	,	,	,
18542	4497	34	and	and	CC
18542	4497	35	fry	fry	VB
18542	4497	36	in	in	IN
18542	4497	37	butter	butter	NN
18542	4497	38	.	.	.
18542	4498	1	FISH	FISH	NNS
18542	4498	2	CHOPS	chop	NNS
18542	4498	3	Mix	mix	VBP
18542	4498	4	cold	cold	JJ
18542	4498	5	cooked	cook	VBN
18542	4498	6	flaked	flaked	JJ
18542	4498	7	fish	fish	NN
18542	4498	8	with	with	IN
18542	4498	9	a	a	DT
18542	4498	10	little	little	JJ
18542	4498	11	very	very	RB
18542	4498	12	thick	thick	JJ
18542	4498	13	Cream	Cream	NNP
18542	4498	14	Sauce	Sauce	NNP
18542	4498	15	,	,	,
18542	4498	16	and	and	CC
18542	4498	17	season	season	NN
18542	4498	18	with	with	IN
18542	4498	19	lemon	lemon	NN
18542	4498	20	-	-	HYPH
18542	4498	21	juice	juice	NN
18542	4498	22	and	and	CC
18542	4498	23	minced	mince	VBD
18542	4498	24	parsley	parsley	NNP
18542	4498	25	.	.	.
18542	4499	1	Shape	shape	VB
18542	4499	2	into	into	IN
18542	4499	3	chops	chop	NNS
18542	4499	4	,	,	,
18542	4499	5	dip	dip	NN
18542	4499	6	in	in	IN
18542	4499	7	egg	egg	NN
18542	4499	8	and	and	CC
18542	4499	9	crumbs	crumb	VBZ
18542	4499	10	,	,	,
18542	4499	11	and	and	CC
18542	4499	12	fry	fry	VB
18542	4499	13	in	in	IN
18542	4499	14	deep	deep	JJ
18542	4499	15	fat	fat	NN
18542	4499	16	.	.	.
18542	4500	1	Stick	stick	VB
18542	4500	2	a	a	DT
18542	4500	3	small	small	JJ
18542	4500	4	piece	piece	NN
18542	4500	5	of	of	IN
18542	4500	6	[	[	-LRB-
18542	4500	7	Page	page	NN
18542	4500	8	458	458	CD
18542	4500	9	]	]	-RRB-
18542	4500	10	macaroni	macaroni	JJ
18542	4500	11	in	in	IN
18542	4500	12	the	the	DT
18542	4500	13	small	small	JJ
18542	4500	14	end	end	NN
18542	4500	15	of	of	IN
18542	4500	16	each	each	DT
18542	4500	17	chop	chop	NN
18542	4500	18	to	to	TO
18542	4500	19	represent	represent	VB
18542	4500	20	the	the	DT
18542	4500	21	bone	bone	NN
18542	4500	22	.	.	.
18542	4501	1	Serve	serve	VB
18542	4501	2	with	with	IN
18542	4501	3	Tartar	Tartar	NNP
18542	4501	4	Sauce	Sauce	NNP
18542	4501	5	.	.	.
18542	4502	1	CHARTREUSE	chartreuse	NN
18542	4502	2	OF	of	IN
18542	4502	3	FISH	FISH	NNS
18542	4502	4	--	--	:
18542	4502	5	I	-PRON-	PRP
18542	4502	6	Butter	butter	VBP
18542	4502	7	a	a	DT
18542	4502	8	small	small	JJ
18542	4502	9	mould	mould	NN
18542	4502	10	and	and	CC
18542	4502	11	put	put	VBN
18542	4502	12	in	in	IN
18542	4502	13	alternate	alternate	JJ
18542	4502	14	layers	layer	NNS
18542	4502	15	of	of	IN
18542	4502	16	seasoned	season	VBN
18542	4502	17	mashed	mash	VBN
18542	4502	18	potatoes	potato	NNS
18542	4502	19	,	,	,
18542	4502	20	cold	cold	JJ
18542	4502	21	cooked	cooked	JJ
18542	4502	22	flaked	flake	VBN
18542	4502	23	fish	fish	NN
18542	4502	24	,	,	,
18542	4502	25	seasoned	season	VBN
18542	4502	26	,	,	,
18542	4502	27	and	and	CC
18542	4502	28	sliced	slice	VBD
18542	4502	29	hard	hard	RB
18542	4502	30	-	-	HYPH
18542	4502	31	boiled	boil	VBN
18542	4502	32	eggs	egg	NNS
18542	4502	33	.	.	.
18542	4503	1	Pour	pour	VB
18542	4503	2	over	over	IN
18542	4503	3	enough	enough	JJ
18542	4503	4	cream	cream	NN
18542	4503	5	to	to	TO
18542	4503	6	moisten	moisten	VB
18542	4503	7	,	,	,
18542	4503	8	cover	cover	VB
18542	4503	9	with	with	IN
18542	4503	10	potatoes	potato	NNS
18542	4503	11	and	and	CC
18542	4503	12	steam	steam	NN
18542	4503	13	for	for	IN
18542	4503	14	twenty	twenty	CD
18542	4503	15	minutes	minute	NNS
18542	4503	16	.	.	.
18542	4504	1	Turn	turn	VB
18542	4504	2	out	out	RP
18542	4504	3	on	on	IN
18542	4504	4	a	a	DT
18542	4504	5	hot	hot	JJ
18542	4504	6	platter	platter	NN
18542	4504	7	,	,	,
18542	4504	8	garnish	garnish	VBP
18542	4504	9	with	with	IN
18542	4504	10	parsley	parsley	NN
18542	4504	11	,	,	,
18542	4504	12	and	and	CC
18542	4504	13	serve	serve	VB
18542	4504	14	with	with	IN
18542	4504	15	any	any	DT
18542	4504	16	preferred	preferred	JJ
18542	4504	17	sauce	sauce	NN
18542	4504	18	.	.	.
18542	4505	1	CHARTREUSE	chartreuse	NN
18542	4505	2	OF	of	IN
18542	4505	3	FISH	FISH	NNS
18542	4505	4	--	--	:
18542	4505	5	II	II	NNP
18542	4505	6	Mix	Mix	NNP
18542	4505	7	one	one	CD
18542	4505	8	cupful	cupful	NN
18542	4505	9	of	of	IN
18542	4505	10	stale	stale	JJ
18542	4505	11	bread	bread	NN
18542	4505	12	-	-	HYPH
18542	4505	13	crumbs	crumb	VBZ
18542	4505	14	with	with	IN
18542	4505	15	two	two	CD
18542	4505	16	cupfuls	cupful	NNS
18542	4505	17	of	of	IN
18542	4505	18	cold	cold	JJ
18542	4505	19	cooked	cook	VBN
18542	4505	20	flaked	flake	VBN
18542	4505	21	fish	fish	NN
18542	4505	22	and	and	CC
18542	4505	23	two	two	CD
18542	4505	24	eggs	egg	NNS
18542	4505	25	well	well	RB
18542	4505	26	-	-	HYPH
18542	4505	27	beaten	beat	VBN
18542	4505	28	.	.	.
18542	4506	1	Season	season	NN
18542	4506	2	to	to	TO
18542	4506	3	taste	taste	VB
18542	4506	4	,	,	,
18542	4506	5	adding	add	VBG
18542	4506	6	a	a	DT
18542	4506	7	little	little	JJ
18542	4506	8	Worcestershire	Worcestershire	NNP
18542	4506	9	Sauce	Sauce	NNP
18542	4506	10	.	.	.
18542	4507	1	Put	put	VB
18542	4507	2	into	into	IN
18542	4507	3	a	a	DT
18542	4507	4	buttered	butter	VBN
18542	4507	5	mould	mould	NN
18542	4507	6	,	,	,
18542	4507	7	steam	steam	NN
18542	4507	8	for	for	IN
18542	4507	9	thirty	thirty	CD
18542	4507	10	minutes	minute	NNS
18542	4507	11	,	,	,
18542	4507	12	and	and	CC
18542	4507	13	serve	serve	VB
18542	4507	14	with	with	IN
18542	4507	15	any	any	DT
18542	4507	16	preferred	preferred	JJ
18542	4507	17	sauce	sauce	NN
18542	4507	18	.	.	.
18542	4508	1	FISH	fish	NN
18542	4508	2	CHOWDER	chowder	NN
18542	4508	3	Skin	skin	NN
18542	4508	4	three	three	CD
18542	4508	5	or	or	CC
18542	4508	6	four	four	CD
18542	4508	7	pounds	pound	NNS
18542	4508	8	of	of	IN
18542	4508	9	fresh	fresh	JJ
18542	4508	10	fish	fish	NN
18542	4508	11	and	and	CC
18542	4508	12	cut	cut	VBD
18542	4508	13	into	into	IN
18542	4508	14	convenient	convenient	JJ
18542	4508	15	pieces	piece	NNS
18542	4508	16	for	for	IN
18542	4508	17	serving	serve	VBG
18542	4508	18	.	.	.
18542	4509	1	Cut	cut	VB
18542	4509	2	a	a	DT
18542	4509	3	quarter	quarter	NN
18542	4509	4	of	of	IN
18542	4509	5	a	a	DT
18542	4509	6	pound	pound	NN
18542	4509	7	of	of	IN
18542	4509	8	fat	fat	JJ
18542	4509	9	salt	salt	NN
18542	4509	10	pork	pork	NN
18542	4509	11	into	into	IN
18542	4509	12	dice	dice	NN
18542	4509	13	,	,	,
18542	4509	14	and	and	CC
18542	4509	15	fry	fry	NNP
18542	4509	16	crisp	crisp	RB
18542	4509	17	.	.	.
18542	4510	1	Skim	Skim	NNP
18542	4510	2	out	out	RP
18542	4510	3	the	the	DT
18542	4510	4	dice	dice	NN
18542	4510	5	and	and	CC
18542	4510	6	fry	fry	NN
18542	4510	7	two	two	CD
18542	4510	8	sliced	sliced	JJ
18542	4510	9	onions	onion	NNS
18542	4510	10	brown	brown	JJ
18542	4510	11	in	in	IN
18542	4510	12	the	the	DT
18542	4510	13	fat	fat	NN
18542	4510	14	.	.	.
18542	4511	1	Strain	strain	VB
18542	4511	2	the	the	DT
18542	4511	3	fat	fat	NN
18542	4511	4	into	into	IN
18542	4511	5	a	a	DT
18542	4511	6	deep	deep	JJ
18542	4511	7	kettle	kettle	NN
18542	4511	8	,	,	,
18542	4511	9	cover	cover	VB
18542	4511	10	with	with	IN
18542	4511	11	[	[	-LRB-
18542	4511	12	Page	Page	NNP
18542	4511	13	459	459	CD
18542	4511	14	]	]	-RRB-
18542	4511	15	sliced	slice	VBD
18542	4511	16	raw	raw	JJ
18542	4511	17	potatoes	potato	NNS
18542	4511	18	,	,	,
18542	4511	19	add	add	VB
18542	4511	20	the	the	DT
18542	4511	21	fish	fish	NN
18542	4511	22	,	,	,
18542	4511	23	salt	salt	NN
18542	4511	24	and	and	CC
18542	4511	25	pepper	pepper	NN
18542	4511	26	to	to	IN
18542	4511	27	season	season	NN
18542	4511	28	,	,	,
18542	4511	29	and	and	CC
18542	4511	30	enough	enough	JJ
18542	4511	31	boiling	boiling	NN
18542	4511	32	water	water	NN
18542	4511	33	or	or	CC
18542	4511	34	fish	fish	VB
18542	4511	35	stock	stock	NN
18542	4511	36	to	to	TO
18542	4511	37	cover	cover	VB
18542	4511	38	.	.	.
18542	4512	1	Simmer	simmer	NN
18542	4512	2	slowly	slowly	RB
18542	4512	3	until	until	IN
18542	4512	4	the	the	DT
18542	4512	5	fish	fish	NN
18542	4512	6	is	be	VBZ
18542	4512	7	almost	almost	RB
18542	4512	8	done	do	VBN
18542	4512	9	,	,	,
18542	4512	10	add	add	VB
18542	4512	11	two	two	CD
18542	4512	12	tablespoonfuls	tablespoonful	NNS
18542	4512	13	of	of	IN
18542	4512	14	butter	butter	NN
18542	4512	15	,	,	,
18542	4512	16	half	half	PDT
18542	4512	17	a	a	DT
18542	4512	18	dozen	dozen	NN
18542	4512	19	split	split	VBN
18542	4512	20	Boston	Boston	NNP
18542	4512	21	crackers	cracker	NNS
18542	4512	22	,	,	,
18542	4512	23	four	four	CD
18542	4512	24	cupfuls	cupful	NNS
18542	4512	25	of	of	IN
18542	4512	26	boiling	boil	VBG
18542	4512	27	milk	milk	NN
18542	4512	28	,	,	,
18542	4512	29	and	and	CC
18542	4512	30	the	the	DT
18542	4512	31	onion	onion	NN
18542	4512	32	and	and	CC
18542	4512	33	pork	pork	NN
18542	4512	34	dice	dice	NNS
18542	4512	35	.	.	.
18542	4513	1	Reheat	reheat	VB
18542	4513	2	and	and	CC
18542	4513	3	serve	serve	VB
18542	4513	4	.	.	.
18542	4514	1	COQUILLES	coquille	NNS
18542	4514	2	OF	of	IN
18542	4514	3	FISH	fish	NN
18542	4514	4	Flake	Flake	NNP
18542	4514	5	cold	cold	JJ
18542	4514	6	boiled	boil	VBN
18542	4514	7	fish	fish	NN
18542	4514	8	and	and	CC
18542	4514	9	mix	mix	VB
18542	4514	10	it	-PRON-	PRP
18542	4514	11	with	with	IN
18542	4514	12	Cream	Cream	NNP
18542	4514	13	Sauce	Sauce	NNP
18542	4514	14	.	.	.
18542	4515	1	Season	season	NN
18542	4515	2	with	with	IN
18542	4515	3	anchovy	anchovy	JJ
18542	4515	4	essence	essence	NN
18542	4515	5	,	,	,
18542	4515	6	salt	salt	NN
18542	4515	7	and	and	CC
18542	4515	8	pepper	pepper	NN
18542	4515	9	,	,	,
18542	4515	10	then	then	RB
18542	4515	11	fill	fill	VB
18542	4515	12	buttered	butter	VBN
18542	4515	13	shells	shell	NNS
18542	4515	14	with	with	IN
18542	4515	15	the	the	DT
18542	4515	16	mixture	mixture	NN
18542	4515	17	,	,	,
18542	4515	18	cover	cover	VB
18542	4515	19	with	with	IN
18542	4515	20	fried	fried	JJ
18542	4515	21	crumbs	crumb	NNS
18542	4515	22	,	,	,
18542	4515	23	heat	heat	NN
18542	4515	24	thoroughly	thoroughly	RB
18542	4515	25	in	in	IN
18542	4515	26	the	the	DT
18542	4515	27	oven	oven	NN
18542	4515	28	,	,	,
18542	4515	29	and	and	CC
18542	4515	30	serve	serve	VB
18542	4515	31	.	.	.
18542	4516	1	COURT	COURT	NNP
18542	4516	2	BOUILLON	BOUILLON	NNP
18542	4516	3	FISH	FISH	NNP
18542	4516	4	Slice	slice	VBP
18542	4516	5	the	the	DT
18542	4516	6	fish	fish	NN
18542	4516	7	in	in	IN
18542	4516	8	pieces	piece	NNS
18542	4516	9	(	(	-LRB-
18542	4516	10	red	red	JJ
18542	4516	11	fish	fish	NN
18542	4516	12	is	be	VBZ
18542	4516	13	best	good	JJS
18542	4516	14	)	)	-RRB-
18542	4516	15	,	,	,
18542	4516	16	season	season	NN
18542	4516	17	with	with	IN
18542	4516	18	salt	salt	NN
18542	4516	19	and	and	CC
18542	4516	20	pepper	pepper	NN
18542	4516	21	,	,	,
18542	4516	22	and	and	CC
18542	4516	23	boil	boil	VB
18542	4516	24	until	until	IN
18542	4516	25	done	do	VBN
18542	4516	26	.	.	.
18542	4517	1	Put	put	VB
18542	4517	2	two	two	CD
18542	4517	3	tablespoonfuls	tablespoonful	NNS
18542	4517	4	of	of	IN
18542	4517	5	butter	butter	NN
18542	4517	6	into	into	IN
18542	4517	7	a	a	DT
18542	4517	8	frying	frying	JJ
18542	4517	9	-	-	HYPH
18542	4517	10	pan	pan	NN
18542	4517	11	,	,	,
18542	4517	12	when	when	WRB
18542	4517	13	hot	hot	JJ
18542	4517	14	slice	slice	NN
18542	4517	15	in	in	IN
18542	4517	16	one	one	CD
18542	4517	17	large	large	JJ
18542	4517	18	onion	onion	NN
18542	4517	19	and	and	CC
18542	4517	20	brown	brown	VBD
18542	4517	21	it	-PRON-	PRP
18542	4517	22	,	,	,
18542	4517	23	add	add	VB
18542	4517	24	one	one	CD
18542	4517	25	-	-	HYPH
18542	4517	26	half	half	NN
18542	4517	27	can	can	NN
18542	4517	28	of	of	IN
18542	4517	29	tomatoes	tomato	NNS
18542	4517	30	,	,	,
18542	4517	31	season	season	NN
18542	4517	32	with	with	IN
18542	4517	33	one	one	CD
18542	4517	34	teaspoonful	teaspoonful	NN
18542	4517	35	of	of	IN
18542	4517	36	pepper	pepper	NN
18542	4517	37	,	,	,
18542	4517	38	one	one	CD
18542	4517	39	-	-	HYPH
18542	4517	40	half	half	NN
18542	4517	41	teaspoonful	teaspoonful	NN
18542	4517	42	of	of	IN
18542	4517	43	allspice	allspice	NN
18542	4517	44	,	,	,
18542	4517	45	some	some	DT
18542	4517	46	finely	finely	RB
18542	4517	47	chopped	chop	VBN
18542	4517	48	parsley	parsley	NN
18542	4517	49	,	,	,
18542	4517	50	and	and	CC
18542	4517	51	one	one	CD
18542	4517	52	-	-	HYPH
18542	4517	53	half	half	NN
18542	4517	54	cupful	cupful	NN
18542	4517	55	of	of	IN
18542	4517	56	tomato	tomato	NNP
18542	4517	57	catsup	catsup	NN
18542	4517	58	.	.	.
18542	4518	1	Just	just	RB
18542	4518	2	before	before	IN
18542	4518	3	it	-PRON-	PRP
18542	4518	4	begins	begin	VBZ
18542	4518	5	to	to	TO
18542	4518	6	boil	boil	VB
18542	4518	7	add	add	VB
18542	4518	8	one	one	CD
18542	4518	9	wineglassful	wineglassful	NN
18542	4518	10	of	of	IN
18542	4518	11	good	good	JJ
18542	4518	12	Claret	Claret	NNP
18542	4518	13	.	.	.
18542	4519	1	Cut	cut	VB
18542	4519	2	some	some	DT
18542	4519	3	bread	bread	NN
18542	4519	4	into	into	IN
18542	4519	5	small	small	JJ
18542	4519	6	cubes	cube	NNS
18542	4519	7	,	,	,
18542	4519	8	fry	fry	VB
18542	4519	9	in	in	IN
18542	4519	10	butter	butter	NN
18542	4519	11	to	to	TO
18542	4519	12	garnish	garnish	VB
18542	4519	13	the	the	DT
18542	4519	14	dish	dish	NN
18542	4519	15	.	.	.
18542	4520	1	Place	place	VB
18542	4520	2	the	the	DT
18542	4520	3	fish	fish	NN
18542	4520	4	in	in	IN
18542	4520	5	the	the	DT
18542	4520	6	centre	centre	NN
18542	4520	7	of	of	IN
18542	4520	8	the	the	DT
18542	4520	9	platter	platter	NN
18542	4520	10	,	,	,
18542	4520	11	pour	pour	VB
18542	4520	12	the	the	DT
18542	4520	13	gravy	gravy	NN
18542	4520	14	over	over	RP
18542	4520	15	and	and	CC
18542	4520	16	garnish	garnish	VB
18542	4520	17	with	with	IN
18542	4520	18	the	the	DT
18542	4520	19	bread	bread	NN
18542	4520	20	cubes	cube	NNS
18542	4520	21	.	.	.
18542	4521	1	[	[	-LRB-
18542	4521	2	Page	page	NN
18542	4521	3	460	460	CD
18542	4521	4	]	]	-RRB-
18542	4521	5	FISH	fish	NN
18542	4521	6	À	À	NNP
18542	4521	7	LA	LA	NNP
18542	4521	8	CRÈME	CRÈME	NNP
18542	4521	9	--	--	:
18542	4521	10	I	-PRON-	PRP
18542	4521	11	Reheat	reheat	VBP
18542	4521	12	cold	cold	JJ
18542	4521	13	cooked	cooked	JJ
18542	4521	14	fish	fish	NN
18542	4521	15	,	,	,
18542	4521	16	flaked	flake	VBN
18542	4521	17	,	,	,
18542	4521	18	in	in	IN
18542	4521	19	a	a	DT
18542	4521	20	Cream	Cream	NNP
18542	4521	21	Sauce	Sauce	NNP
18542	4521	22	.	.	.
18542	4522	1	FISH	fish	NN
18542	4522	2	À	À	NNP
18542	4522	3	LA	LA	NNP
18542	4522	4	CRÈME	CRÈME	NNP
18542	4522	5	--	--	:
18542	4522	6	II	II	NNP
18542	4522	7	Butter	Butter	NNP
18542	4522	8	a	a	DT
18542	4522	9	stoneware	stoneware	NN
18542	4522	10	platter	platter	NN
18542	4522	11	and	and	CC
18542	4522	12	put	put	VBD
18542	4522	13	upon	upon	IN
18542	4522	14	it	-PRON-	PRP
18542	4522	15	cold	cold	JJ
18542	4522	16	cooked	cook	VBN
18542	4522	17	flaked	flake	VBN
18542	4522	18	fish	fish	NN
18542	4522	19	mixed	mix	VBN
18542	4522	20	with	with	IN
18542	4522	21	Cream	Cream	NNP
18542	4522	22	Sauce	Sauce	NNP
18542	4522	23	.	.	.
18542	4523	1	Sprinkle	sprinkle	VB
18542	4523	2	with	with	IN
18542	4523	3	crumbs	crumb	NNS
18542	4523	4	,	,	,
18542	4523	5	dot	dot	VBP
18542	4523	6	with	with	IN
18542	4523	7	butter	butter	NN
18542	4523	8	,	,	,
18542	4523	9	and	and	CC
18542	4523	10	surround	surround	VB
18542	4523	11	with	with	IN
18542	4523	12	a	a	DT
18542	4523	13	border	border	NN
18542	4523	14	of	of	IN
18542	4523	15	mashed	mashed	JJ
18542	4523	16	potato	potato	NN
18542	4523	17	mixed	mix	VBN
18542	4523	18	with	with	IN
18542	4523	19	beaten	beat	VBN
18542	4523	20	egg	egg	NN
18542	4523	21	,	,	,
18542	4523	22	using	use	VBG
18542	4523	23	a	a	DT
18542	4523	24	pastry	pastry	NN
18542	4523	25	bag	bag	NN
18542	4523	26	and	and	CC
18542	4523	27	tube	tube	NN
18542	4523	28	.	.	.
18542	4524	1	Sprinkle	sprinkle	VB
18542	4524	2	with	with	IN
18542	4524	3	cheese	cheese	NN
18542	4524	4	and	and	CC
18542	4524	5	bake	bake	NN
18542	4524	6	in	in	RP
18542	4524	7	the	the	DT
18542	4524	8	oven	oven	NN
18542	4524	9	.	.	.
18542	4525	1	FISH	fish	NN
18542	4525	2	À	À	NNP
18542	4525	3	LA	LA	NNP
18542	4525	4	CRÈME	CRÈME	NNP
18542	4525	5	--	--	:
18542	4525	6	III	III	NNP
18542	4525	7	Scald	Scald	NNP
18542	4525	8	one	one	CD
18542	4525	9	quart	quart	NN
18542	4525	10	of	of	IN
18542	4525	11	milk	milk	NN
18542	4525	12	in	in	IN
18542	4525	13	a	a	DT
18542	4525	14	double	double	JJ
18542	4525	15	-	-	HYPH
18542	4525	16	boiler	boiler	NN
18542	4525	17	with	with	IN
18542	4525	18	a	a	DT
18542	4525	19	blade	blade	NN
18542	4525	20	of	of	IN
18542	4525	21	mace	mace	NN
18542	4525	22	,	,	,
18542	4525	23	a	a	DT
18542	4525	24	bay	bay	NN
18542	4525	25	-	-	HYPH
18542	4525	26	leaf	leaf	NN
18542	4525	27	,	,	,
18542	4525	28	and	and	CC
18542	4525	29	a	a	DT
18542	4525	30	sprig	sprig	NN
18542	4525	31	of	of	IN
18542	4525	32	parsley	parsley	NNP
18542	4525	33	.	.	.
18542	4526	1	Thicken	Thicken	VBN
18542	4526	2	with	with	IN
18542	4526	3	one	one	CD
18542	4526	4	tablespoonful	tablespoonful	JJ
18542	4526	5	each	each	DT
18542	4526	6	of	of	IN
18542	4526	7	corn	corn	NN
18542	4526	8	-	-	HYPH
18542	4526	9	starch	starch	NN
18542	4526	10	and	and	CC
18542	4526	11	butter	butter	NN
18542	4526	12	rubbed	rub	VBN
18542	4526	13	together	together	RB
18542	4526	14	.	.	.
18542	4527	1	Take	take	VB
18542	4527	2	from	from	IN
18542	4527	3	the	the	DT
18542	4527	4	fire	fire	NN
18542	4527	5	,	,	,
18542	4527	6	add	add	VB
18542	4527	7	salt	salt	NN
18542	4527	8	and	and	CC
18542	4527	9	pepper	pepper	NN
18542	4527	10	to	to	IN
18542	4527	11	season	season	NN
18542	4527	12	,	,	,
18542	4527	13	and	and	CC
18542	4527	14	the	the	DT
18542	4527	15	beaten	beat	VBN
18542	4527	16	yolks	yolk	NNS
18542	4527	17	of	of	IN
18542	4527	18	two	two	CD
18542	4527	19	eggs	egg	NNS
18542	4527	20	.	.	.
18542	4528	1	Put	put	VB
18542	4528	2	a	a	DT
18542	4528	3	layer	layer	NN
18542	4528	4	of	of	IN
18542	4528	5	fish	fish	NN
18542	4528	6	in	in	IN
18542	4528	7	a	a	DT
18542	4528	8	buttered	butter	VBN
18542	4528	9	baking	baking	NN
18542	4528	10	-	-	HYPH
18542	4528	11	dish	dish	NN
18542	4528	12	,	,	,
18542	4528	13	then	then	RB
18542	4528	14	a	a	DT
18542	4528	15	layer	layer	NN
18542	4528	16	of	of	IN
18542	4528	17	sauce	sauce	NN
18542	4528	18	,	,	,
18542	4528	19	and	and	CC
18542	4528	20	repeat	repeat	NN
18542	4528	21	until	until	IN
18542	4528	22	the	the	DT
18542	4528	23	dish	dish	NN
18542	4528	24	is	be	VBZ
18542	4528	25	full	full	JJ
18542	4528	26	,	,	,
18542	4528	27	having	have	VBG
18542	4528	28	sauce	sauce	NN
18542	4528	29	on	on	IN
18542	4528	30	top	top	NN
18542	4528	31	.	.	.
18542	4529	1	Cover	cover	VB
18542	4529	2	with	with	IN
18542	4529	3	crumbs	crumb	NNS
18542	4529	4	,	,	,
18542	4529	5	dot	dot	VBP
18542	4529	6	with	with	IN
18542	4529	7	butter	butter	NN
18542	4529	8	,	,	,
18542	4529	9	and	and	CC
18542	4529	10	brown	brown	NNP
18542	4529	11	in	in	IN
18542	4529	12	the	the	DT
18542	4529	13	oven	oven	NN
18542	4529	14	.	.	.
18542	4530	1	CREAMED	CREAMED	NNS
18542	4530	2	FISH	fish	NN
18542	4530	3	Mix	mix	VB
18542	4530	4	cold	cold	JJ
18542	4530	5	cooked	cooked	JJ
18542	4530	6	flaked	flaked	JJ
18542	4530	7	fish	fish	NN
18542	4530	8	with	with	IN
18542	4530	9	Cream	Cream	NNP
18542	4530	10	Sauce	Sauce	NNP
18542	4530	11	and	and	CC
18542	4530	12	season	season	NN
18542	4530	13	to	to	TO
18542	4530	14	taste	taste	VB
18542	4530	15	.	.	.
18542	4531	1	Peel	peel	VB
18542	4531	2	large	large	JJ
18542	4531	3	cucumbers	cucumber	NNS
18542	4531	4	,	,	,
18542	4531	5	cut	cut	VBN
18542	4531	6	in	in	IN
18542	4531	7	two	two	CD
18542	4531	8	lengthwise	lengthwise	RB
18542	4531	9	,	,	,
18542	4531	10	boil	boil	VBP
18542	4531	11	until	until	IN
18542	4531	12	tender	tender	NN
18542	4531	13	in	in	IN
18542	4531	14	[	[	-LRB-
18542	4531	15	Page	page	NN
18542	4531	16	461	461	CD
18542	4531	17	]	]	-RRB-
18542	4531	18	salted	salt	VBN
18542	4531	19	water	water	NN
18542	4531	20	,	,	,
18542	4531	21	scoop	scoop	VB
18542	4531	22	out	out	RP
18542	4531	23	the	the	DT
18542	4531	24	pulp	pulp	NN
18542	4531	25	,	,	,
18542	4531	26	and	and	CC
18542	4531	27	fill	fill	VB
18542	4531	28	with	with	IN
18542	4531	29	the	the	DT
18542	4531	30	hot	hot	JJ
18542	4531	31	fish	fish	NN
18542	4531	32	.	.	.
18542	4532	1	Cover	cover	VB
18542	4532	2	with	with	IN
18542	4532	3	crumbs	crumb	NNS
18542	4532	4	,	,	,
18542	4532	5	dot	dot	VBP
18542	4532	6	with	with	IN
18542	4532	7	butter	butter	NN
18542	4532	8	,	,	,
18542	4532	9	and	and	CC
18542	4532	10	brown	brown	NNP
18542	4532	11	in	in	IN
18542	4532	12	the	the	DT
18542	4532	13	oven	oven	NN
18542	4532	14	.	.	.
18542	4533	1	CREAMED	CREAMED	NNS
18542	4533	2	FISH	FISH	NNS
18542	4533	3	WITH	with	IN
18542	4533	4	OYSTERS	OYSTERS	NNP
18542	4533	5	Reheat	Reheat	NNP
18542	4533	6	cold	cold	JJ
18542	4533	7	cooked	cook	VBN
18542	4533	8	flaked	flaked	JJ
18542	4533	9	fish	fish	NN
18542	4533	10	with	with	IN
18542	4533	11	an	an	DT
18542	4533	12	equal	equal	JJ
18542	4533	13	quantity	quantity	NN
18542	4533	14	of	of	IN
18542	4533	15	oysters	oyster	NNS
18542	4533	16	in	in	IN
18542	4533	17	Cream	Cream	NNP
18542	4533	18	Sauce	Sauce	NNP
18542	4533	19	.	.	.
18542	4534	1	Simmer	simmer	NN
18542	4534	2	until	until	IN
18542	4534	3	the	the	DT
18542	4534	4	edges	edge	NNS
18542	4534	5	of	of	IN
18542	4534	6	the	the	DT
18542	4534	7	oysters	oyster	NNS
18542	4534	8	curl	curl	NN
18542	4534	9	.	.	.
18542	4535	1	CREAMED	CREAMED	NNS
18542	4535	2	FISH	FISH	NNS
18542	4535	3	ON	on	IN
18542	4535	4	TOAST	toast	NN
18542	4535	5	Mix	mix	JJ
18542	4535	6	cold	cold	JJ
18542	4535	7	cooked	cook	VBN
18542	4535	8	flaked	flaked	JJ
18542	4535	9	fish	fish	NN
18542	4535	10	with	with	IN
18542	4535	11	Cream	Cream	NNP
18542	4535	12	Sauce	Sauce	NNP
18542	4535	13	,	,	,
18542	4535	14	season	season	NN
18542	4535	15	with	with	IN
18542	4535	16	lemon	lemon	NN
18542	4535	17	-	-	HYPH
18542	4535	18	juice	juice	NN
18542	4535	19	,	,	,
18542	4535	20	pour	pour	VBP
18542	4535	21	over	over	IN
18542	4535	22	hot	hot	JJ
18542	4535	23	buttered	buttered	JJ
18542	4535	24	toast	toast	NN
18542	4535	25	,	,	,
18542	4535	26	and	and	CC
18542	4535	27	serve	serve	VB
18542	4535	28	.	.	.
18542	4536	1	FISH	fish	NN
18542	4536	2	À	À	NNP
18542	4536	3	LA	LA	NNP
18542	4536	4	CRÈOLE	CRÈOLE	NNP
18542	4536	5	Chop	Chop	NNP
18542	4536	6	an	an	DT
18542	4536	7	onion	onion	NN
18542	4536	8	and	and	CC
18542	4536	9	a	a	DT
18542	4536	10	clove	clove	NN
18542	4536	11	of	of	IN
18542	4536	12	garlic	garlic	NN
18542	4536	13	and	and	CC
18542	4536	14	fry	fry	NN
18542	4536	15	in	in	IN
18542	4536	16	lard	lard	NN
18542	4536	17	.	.	.
18542	4537	1	Add	add	VB
18542	4537	2	three	three	CD
18542	4537	3	tablespoonfuls	tablespoonful	NNS
18542	4537	4	of	of	IN
18542	4537	5	flour	flour	NN
18542	4537	6	,	,	,
18542	4537	7	cook	cook	NN
18542	4537	8	until	until	IN
18542	4537	9	brown	brown	NNP
18542	4537	10	,	,	,
18542	4537	11	and	and	CC
18542	4537	12	add	add	VB
18542	4537	13	one	one	CD
18542	4537	14	can	can	NN
18542	4537	15	of	of	IN
18542	4537	16	strained	strained	JJ
18542	4537	17	tomatoes	tomato	NNS
18542	4537	18	.	.	.
18542	4538	1	Have	have	VBP
18542	4538	2	the	the	DT
18542	4538	3	fish	fish	NN
18542	4538	4	cut	cut	VBN
18542	4538	5	into	into	IN
18542	4538	6	convenient	convenient	JJ
18542	4538	7	pieces	piece	NNS
18542	4538	8	for	for	IN
18542	4538	9	serving	serve	VBG
18542	4538	10	,	,	,
18542	4538	11	dredge	dredge	NN
18542	4538	12	with	with	IN
18542	4538	13	seasoned	season	VBN
18542	4538	14	flour	flour	NN
18542	4538	15	,	,	,
18542	4538	16	and	and	CC
18542	4538	17	sauté	sauté	NN
18542	4538	18	in	in	IN
18542	4538	19	butter	butter	NN
18542	4538	20	until	until	IN
18542	4538	21	brown	brown	NNP
18542	4538	22	.	.	.
18542	4539	1	Pour	pour	VB
18542	4539	2	the	the	DT
18542	4539	3	sauce	sauce	NN
18542	4539	4	over	over	IN
18542	4539	5	,	,	,
18542	4539	6	simmer	simmer	NN
18542	4539	7	until	until	IN
18542	4539	8	done	do	VBN
18542	4539	9	,	,	,
18542	4539	10	and	and	CC
18542	4539	11	serve	serve	VB
18542	4539	12	.	.	.
18542	4540	1	FISH	fish	NN
18542	4540	2	CROQUETTES	croquette	NNS
18542	4540	3	--	--	:
18542	4540	4	I	-PRON-	PRP
18542	4540	5	Mix	mix	VBP
18542	4540	6	cold	cold	JJ
18542	4540	7	cooked	cook	VBN
18542	4540	8	flaked	flaked	JJ
18542	4540	9	fish	fish	NN
18542	4540	10	with	with	IN
18542	4540	11	one	one	CD
18542	4540	12	-	-	HYPH
18542	4540	13	third	third	NN
18542	4540	14	the	the	DT
18542	4540	15	quantity	quantity	NN
18542	4540	16	of	of	IN
18542	4540	17	mashed	mash	VBN
18542	4540	18	potatoes	potato	NNS
18542	4540	19	and	and	CC
18542	4540	20	add	add	VB
18542	4540	21	enough	enough	JJ
18542	4540	22	Drawn	Drawn	NNP
18542	4540	23	-	-	HYPH
18542	4540	24	Butter	Butter	NNP
18542	4540	25	Sauce	Sauce	NNP
18542	4540	26	to	to	TO
18542	4540	27	make	make	VB
18542	4540	28	a	a	DT
18542	4540	29	smooth	smooth	JJ
18542	4540	30	paste	paste	NN
18542	4540	31	,	,	,
18542	4540	32	season	season	NN
18542	4540	33	with	with	IN
18542	4540	34	salt	salt	NN
18542	4540	35	,	,	,
18542	4540	36	pepper	pepper	NN
18542	4540	37	,	,	,
18542	4540	38	and	and	CC
18542	4540	39	Worcestershire	Worcestershire	NNP
18542	4540	40	,	,	,
18542	4540	41	cool	cool	UH
18542	4540	42	,	,	,
18542	4540	43	shape	shape	NN
18542	4540	44	into	into	IN
18542	4540	45	[	[	-LRB-
18542	4540	46	Page	page	NN
18542	4540	47	462	462	CD
18542	4540	48	]	]	-RRB-
18542	4540	49	croquettes	croquette	NNS
18542	4540	50	,	,	,
18542	4540	51	dip	dip	NN
18542	4540	52	in	in	IN
18542	4540	53	egg	egg	NN
18542	4540	54	and	and	CC
18542	4540	55	crumbs	crumb	VBZ
18542	4540	56	,	,	,
18542	4540	57	and	and	CC
18542	4540	58	fry	fry	VB
18542	4540	59	in	in	IN
18542	4540	60	deep	deep	JJ
18542	4540	61	fat	fat	NN
18542	4540	62	.	.	.
18542	4541	1	FISH	fish	NN
18542	4541	2	CROQUETTES	croquette	NNS
18542	4541	3	--	--	:
18542	4541	4	II	II	NNP
18542	4541	5	Prepare	prepare	VB
18542	4541	6	a	a	DT
18542	4541	7	very	very	RB
18542	4541	8	thick	thick	JJ
18542	4541	9	Cream	Cream	NNP
18542	4541	10	Sauce	Sauce	NNP
18542	4541	11	and	and	CC
18542	4541	12	mix	mix	VB
18542	4541	13	it	-PRON-	PRP
18542	4541	14	with	with	IN
18542	4541	15	twice	twice	PDT
18542	4541	16	as	as	RB
18542	4541	17	much	much	JJ
18542	4541	18	cold	cold	JJ
18542	4541	19	cooked	cooked	JJ
18542	4541	20	fish	fish	NN
18542	4541	21	flaked	flake	VBD
18542	4541	22	fine	fine	RB
18542	4541	23	.	.	.
18542	4542	1	Season	season	NN
18542	4542	2	to	to	TO
18542	4542	3	taste	taste	NN
18542	4542	4	and	and	CC
18542	4542	5	cool	cool	VB
18542	4542	6	.	.	.
18542	4543	1	Add	add	VB
18542	4543	2	bread	bread	NN
18542	4543	3	-	-	HYPH
18542	4543	4	crumbs	crumb	NNS
18542	4543	5	or	or	CC
18542	4543	6	an	an	DT
18542	4543	7	egg	egg	NN
18542	4543	8	,	,	,
18542	4543	9	or	or	CC
18542	4543	10	both	both	DT
18542	4543	11	,	,	,
18542	4543	12	if	if	IN
18542	4543	13	the	the	DT
18542	4543	14	mixture	mixture	NN
18542	4543	15	is	be	VBZ
18542	4543	16	not	not	RB
18542	4543	17	stiff	stiff	JJ
18542	4543	18	enough	enough	RB
18542	4543	19	.	.	.
18542	4544	1	Shape	shape	VB
18542	4544	2	into	into	IN
18542	4544	3	croquettes	croquette	NNS
18542	4544	4	,	,	,
18542	4544	5	dip	dip	NN
18542	4544	6	in	in	IN
18542	4544	7	egg	egg	NN
18542	4544	8	and	and	CC
18542	4544	9	crumbs	crumb	NNS
18542	4544	10	,	,	,
18542	4544	11	fry	fry	VB
18542	4544	12	in	in	IN
18542	4544	13	deep	deep	JJ
18542	4544	14	fat	fat	NN
18542	4544	15	,	,	,
18542	4544	16	and	and	CC
18542	4544	17	serve	serve	VB
18542	4544	18	with	with	IN
18542	4544	19	any	any	DT
18542	4544	20	preferred	preferred	JJ
18542	4544	21	sauce	sauce	NN
18542	4544	22	.	.	.
18542	4545	1	CURRIED	CURRIED	NNP
18542	4545	2	FISH	FISH	NNS
18542	4545	3	--	--	:
18542	4545	4	I	-PRON-	PRP
18542	4545	5	Fry	fry	CD
18542	4545	6	two	two	CD
18542	4545	7	chopped	chop	VBN
18542	4545	8	onions	onion	NNS
18542	4545	9	in	in	IN
18542	4545	10	butter	butter	NN
18542	4545	11	and	and	CC
18542	4545	12	add	add	VB
18542	4545	13	a	a	DT
18542	4545	14	tablespoonful	tablespoonful	NN
18542	4545	15	of	of	IN
18542	4545	16	flour	flour	NN
18542	4545	17	mixed	mix	VBN
18542	4545	18	with	with	IN
18542	4545	19	a	a	DT
18542	4545	20	teaspoonful	teaspoonful	NN
18542	4545	21	of	of	IN
18542	4545	22	curry	curry	NN
18542	4545	23	powder	powder	NN
18542	4545	24	.	.	.
18542	4546	1	Add	add	VB
18542	4546	2	two	two	CD
18542	4546	3	cupfuls	cupful	NNS
18542	4546	4	of	of	IN
18542	4546	5	water	water	NN
18542	4546	6	or	or	CC
18542	4546	7	stock	stock	NN
18542	4546	8	and	and	CC
18542	4546	9	cook	cook	NN
18542	4546	10	until	until	IN
18542	4546	11	thick	thick	JJ
18542	4546	12	,	,	,
18542	4546	13	stirring	stir	VBG
18542	4546	14	constantly	constantly	RB
18542	4546	15	.	.	.
18542	4547	1	Reheat	reheat	VB
18542	4547	2	in	in	IN
18542	4547	3	this	this	DT
18542	4547	4	sauce	sauce	NN
18542	4547	5	cold	cold	NN
18542	4547	6	cooked	cook	VBN
18542	4547	7	flaked	flake	VBN
18542	4547	8	fish	fish	NN
18542	4547	9	;	;	:
18542	4547	10	take	take	VB
18542	4547	11	from	from	IN
18542	4547	12	the	the	DT
18542	4547	13	fire	fire	NN
18542	4547	14	,	,	,
18542	4547	15	season	season	NN
18542	4547	16	with	with	IN
18542	4547	17	salt	salt	NN
18542	4547	18	,	,	,
18542	4547	19	pepper	pepper	NN
18542	4547	20	,	,	,
18542	4547	21	and	and	CC
18542	4547	22	lemon	lemon	NN
18542	4547	23	-	-	HYPH
18542	4547	24	juice	juice	NN
18542	4547	25	,	,	,
18542	4547	26	and	and	CC
18542	4547	27	serve	serve	VB
18542	4547	28	in	in	IN
18542	4547	29	a	a	DT
18542	4547	30	border	border	NN
18542	4547	31	of	of	IN
18542	4547	32	boiled	boil	VBN
18542	4547	33	rice	rice	NN
18542	4547	34	.	.	.
18542	4548	1	CURRIED	CURRIED	NNP
18542	4548	2	FISH	FISH	NNS
18542	4548	3	--	--	:
18542	4548	4	II	ii	CD
18542	4548	5	Season	season	NN
18542	4548	6	cold	cold	JJ
18542	4548	7	cooked	cook	VBN
18542	4548	8	flaked	flaked	JJ
18542	4548	9	fish	fish	NN
18542	4548	10	with	with	IN
18542	4548	11	grated	grate	VBN
18542	4548	12	onion	onion	NN
18542	4548	13	and	and	CC
18542	4548	14	lemon	lemon	NN
18542	4548	15	-	-	HYPH
18542	4548	16	juice	juice	NN
18542	4548	17	and	and	CC
18542	4548	18	reheat	reheat	NN
18542	4548	19	in	in	IN
18542	4548	20	Curry	Curry	NNP
18542	4548	21	Sauce	Sauce	NNP
18542	4548	22	.	.	.
18542	4549	1	CURRIED	CURRIED	NNP
18542	4549	2	FISH	FISH	NNS
18542	4549	3	--	--	:
18542	4549	4	III	III	NNP
18542	4549	5	Fry	Fry	NNP
18542	4549	6	two	two	CD
18542	4549	7	chopped	chop	VBN
18542	4549	8	onions	onion	NNS
18542	4549	9	in	in	IN
18542	4549	10	butter	butter	NN
18542	4549	11	and	and	CC
18542	4549	12	add	add	VB
18542	4549	13	enough	enough	JJ
18542	4549	14	flour	flour	NN
18542	4549	15	to	to	TO
18542	4549	16	make	make	VB
18542	4549	17	a	a	DT
18542	4549	18	smooth	smooth	JJ
18542	4549	19	paste	paste	NN
18542	4549	20	.	.	.
18542	4550	1	Add	add	VB
18542	4550	2	enough	enough	JJ
18542	4550	3	stock	stock	NN
18542	4550	4	to	to	TO
18542	4550	5	make	make	VB
18542	4550	6	the	the	DT
18542	4550	7	required	require	VBN
18542	4550	8	quantity	quantity	NN
18542	4550	9	of	of	IN
18542	4550	10	[	[	-LRB-
18542	4550	11	Page	page	NN
18542	4550	12	463	463	CD
18542	4550	13	]	]	-RRB-
18542	4550	14	sauce	sauce	NN
18542	4550	15	,	,	,
18542	4550	16	and	and	CC
18542	4550	17	cook	cook	VB
18542	4550	18	until	until	IN
18542	4550	19	thick	thick	JJ
18542	4550	20	,	,	,
18542	4550	21	stirring	stir	VBG
18542	4550	22	constantly	constantly	RB
18542	4550	23	.	.	.
18542	4551	1	Season	season	NN
18542	4551	2	highly	highly	RB
18542	4551	3	with	with	IN
18542	4551	4	salt	salt	NN
18542	4551	5	,	,	,
18542	4551	6	pepper	pepper	NN
18542	4551	7	,	,	,
18542	4551	8	lemon	lemon	NN
18542	4551	9	-	-	HYPH
18542	4551	10	juice	juice	NN
18542	4551	11	,	,	,
18542	4551	12	cayenne	cayenne	NN
18542	4551	13	,	,	,
18542	4551	14	curry	curry	NN
18542	4551	15	powder	powder	NN
18542	4551	16	,	,	,
18542	4551	17	and	and	CC
18542	4551	18	a	a	DT
18542	4551	19	little	little	JJ
18542	4551	20	sugar	sugar	NN
18542	4551	21	.	.	.
18542	4552	1	Reheat	reheat	VB
18542	4552	2	cold	cold	JJ
18542	4552	3	boiled	boil	VBN
18542	4552	4	fish	fish	NN
18542	4552	5	in	in	IN
18542	4552	6	this	this	DT
18542	4552	7	sauce	sauce	NN
18542	4552	8	and	and	CC
18542	4552	9	serve	serve	VB
18542	4552	10	with	with	IN
18542	4552	11	boiled	boil	VBN
18542	4552	12	rice	rice	NN
18542	4552	13	.	.	.
18542	4553	1	CURRIED	CURRIED	NNP
18542	4553	2	FISH	FISH	NNP
18542	4553	3	--	--	:
18542	4553	4	IV	IV	NNP
18542	4553	5	Fry	Fry	NNP
18542	4553	6	a	a	DT
18542	4553	7	chopped	chop	VBN
18542	4553	8	onion	onion	NN
18542	4553	9	in	in	IN
18542	4553	10	butter	butter	NN
18542	4553	11	,	,	,
18542	4553	12	and	and	CC
18542	4553	13	add	add	VB
18542	4553	14	enough	enough	JJ
18542	4553	15	curry	curry	NN
18542	4553	16	powder	powder	NN
18542	4553	17	to	to	TO
18542	4553	18	season	season	VB
18542	4553	19	highly	highly	RB
18542	4553	20	.	.	.
18542	4554	1	Add	add	VB
18542	4554	2	a	a	DT
18542	4554	3	cupful	cupful	NN
18542	4554	4	of	of	IN
18542	4554	5	stock	stock	NN
18542	4554	6	or	or	CC
18542	4554	7	milk	milk	NN
18542	4554	8	,	,	,
18542	4554	9	and	and	CC
18542	4554	10	cold	cold	JJ
18542	4554	11	cooked	cooked	JJ
18542	4554	12	fish	fish	NN
18542	4554	13	cut	cut	VBN
18542	4554	14	into	into	IN
18542	4554	15	small	small	JJ
18542	4554	16	slices	slice	NNS
18542	4554	17	.	.	.
18542	4555	1	Simmer	simmer	NN
18542	4555	2	for	for	IN
18542	4555	3	ten	ten	CD
18542	4555	4	minutes	minute	NNS
18542	4555	5	,	,	,
18542	4555	6	sprinkle	sprinkle	VBP
18542	4555	7	with	with	IN
18542	4555	8	chopped	chop	VBN
18542	4555	9	parsley	parsley	NN
18542	4555	10	,	,	,
18542	4555	11	and	and	CC
18542	4555	12	serve	serve	VB
18542	4555	13	.	.	.
18542	4556	1	CURRIED	CURRIED	NNP
18542	4556	2	FISH	FISH	NNS
18542	4556	3	IN	in	IN
18542	4556	4	RAMEKINS	RAMEKINS	NNP
18542	4556	5	Reheat	Reheat	NNP
18542	4556	6	cold	cold	JJ
18542	4556	7	cooked	cook	VBN
18542	4556	8	flaked	flake	VBN
18542	4556	9	fish	fish	NN
18542	4556	10	in	in	IN
18542	4556	11	Curry	Curry	NNP
18542	4556	12	Sauce	Sauce	NNP
18542	4556	13	,	,	,
18542	4556	14	fill	fill	NN
18542	4556	15	buttered	butter	VBN
18542	4556	16	individual	individual	JJ
18542	4556	17	dishes	dish	NNS
18542	4556	18	,	,	,
18542	4556	19	cover	cover	VBP
18542	4556	20	with	with	IN
18542	4556	21	crumbs	crumb	NNS
18542	4556	22	,	,	,
18542	4556	23	dot	dot	VBP
18542	4556	24	with	with	IN
18542	4556	25	butter	butter	NN
18542	4556	26	,	,	,
18542	4556	27	sprinkle	sprinkle	VB
18542	4556	28	with	with	IN
18542	4556	29	grated	grate	VBN
18542	4556	30	cheese	cheese	NN
18542	4556	31	,	,	,
18542	4556	32	and	and	CC
18542	4556	33	brown	brown	NNP
18542	4556	34	in	in	IN
18542	4556	35	the	the	DT
18542	4556	36	oven	oven	NN
18542	4556	37	.	.	.
18542	4557	1	FISH	FISH	NNS
18542	4557	2	CUTLETS	cutlet	NNS
18542	4557	3	Mix	mix	VB
18542	4557	4	cold	cold	JJ
18542	4557	5	cooked	cook	VBN
18542	4557	6	flaked	flaked	JJ
18542	4557	7	fish	fish	NN
18542	4557	8	with	with	IN
18542	4557	9	very	very	RB
18542	4557	10	thick	thick	JJ
18542	4557	11	Cream	Cream	NNP
18542	4557	12	Sauce	Sauce	NNP
18542	4557	13	and	and	CC
18542	4557	14	season	season	NN
18542	4557	15	to	to	TO
18542	4557	16	taste	taste	VB
18542	4557	17	.	.	.
18542	4558	1	Shape	shape	VB
18542	4558	2	into	into	IN
18542	4558	3	cutlets	cutlet	NNS
18542	4558	4	,	,	,
18542	4558	5	dip	dip	NN
18542	4558	6	in	in	IN
18542	4558	7	egg	egg	NN
18542	4558	8	and	and	CC
18542	4558	9	crumbs	crumb	VBZ
18542	4558	10	,	,	,
18542	4558	11	and	and	CC
18542	4558	12	fry	fry	VB
18542	4558	13	in	in	IN
18542	4558	14	deep	deep	JJ
18542	4558	15	fat	fat	NN
18542	4558	16	.	.	.
18542	4559	1	DEVILLED	devilled	JJ
18542	4559	2	FISH	FISH	NNS
18542	4559	3	--	--	:
18542	4559	4	I	-PRON-	PRP
18542	4559	5	Make	make	VBP
18542	4559	6	a	a	DT
18542	4559	7	paste	paste	NN
18542	4559	8	with	with	IN
18542	4559	9	a	a	DT
18542	4559	10	teaspoonful	teaspoonful	NN
18542	4559	11	of	of	IN
18542	4559	12	dry	dry	JJ
18542	4559	13	[	[	-LRB-
18542	4559	14	Page	page	NN
18542	4559	15	464	464	CD
18542	4559	16	]	]	-RRB-
18542	4559	17	mustard	mustard	NN
18542	4559	18	,	,	,
18542	4559	19	two	two	CD
18542	4559	20	tablespoonfuls	tablespoonful	NNS
18542	4559	21	of	of	IN
18542	4559	22	butter	butter	NN
18542	4559	23	,	,	,
18542	4559	24	and	and	CC
18542	4559	25	lemon	lemon	NN
18542	4559	26	-	-	HYPH
18542	4559	27	juice	juice	NN
18542	4559	28	,	,	,
18542	4559	29	seasoning	season	VBG
18542	4559	30	with	with	IN
18542	4559	31	salt	salt	NN
18542	4559	32	and	and	CC
18542	4559	33	cayenne	cayenne	NN
18542	4559	34	.	.	.
18542	4560	1	Fill	fill	VB
18542	4560	2	small	small	JJ
18542	4560	3	buttered	butter	VBN
18542	4560	4	shells	shell	NNS
18542	4560	5	with	with	IN
18542	4560	6	cold	cold	JJ
18542	4560	7	cooked	cook	VBN
18542	4560	8	flaked	flake	VBN
18542	4560	9	fish	fish	NN
18542	4560	10	,	,	,
18542	4560	11	spread	spread	VBN
18542	4560	12	with	with	IN
18542	4560	13	the	the	DT
18542	4560	14	paste	paste	NN
18542	4560	15	,	,	,
18542	4560	16	cover	cover	VB
18542	4560	17	with	with	IN
18542	4560	18	crumbs	crumb	NNS
18542	4560	19	,	,	,
18542	4560	20	dot	dot	VBP
18542	4560	21	with	with	IN
18542	4560	22	butter	butter	NN
18542	4560	23	,	,	,
18542	4560	24	and	and	CC
18542	4560	25	brown	brown	NNP
18542	4560	26	in	in	IN
18542	4560	27	the	the	DT
18542	4560	28	oven	oven	NN
18542	4560	29	.	.	.
18542	4561	1	DEVILLED	devilled	JJ
18542	4561	2	FISH	FISH	NNS
18542	4561	3	--	--	:
18542	4561	4	II	II	NNP
18542	4561	5	Mix	mix	JJ
18542	4561	6	cold	cold	JJ
18542	4561	7	cooked	cook	VBN
18542	4561	8	flaked	flaked	JJ
18542	4561	9	fish	fish	NN
18542	4561	10	with	with	IN
18542	4561	11	Cream	Cream	NNP
18542	4561	12	Sauce	Sauce	NNP
18542	4561	13	and	and	CC
18542	4561	14	chopped	chop	VBD
18542	4561	15	hard	hard	RB
18542	4561	16	-	-	HYPH
18542	4561	17	boiled	boil	VBN
18542	4561	18	eggs	egg	NNS
18542	4561	19	,	,	,
18542	4561	20	seasoning	season	VBG
18542	4561	21	with	with	IN
18542	4561	22	salt	salt	NN
18542	4561	23	,	,	,
18542	4561	24	pepper	pepper	NN
18542	4561	25	,	,	,
18542	4561	26	minced	mince	VBD
18542	4561	27	parsley	parsley	NNP
18542	4561	28	,	,	,
18542	4561	29	and	and	CC
18542	4561	30	made	make	VBD
18542	4561	31	mustard	mustard	NN
18542	4561	32	.	.	.
18542	4562	1	Fill	fill	VB
18542	4562	2	small	small	JJ
18542	4562	3	shells	shell	NNS
18542	4562	4	--	--	:
18542	4562	5	clam	clam	NNP
18542	4562	6	shells	shell	NNS
18542	4562	7	are	be	VBP
18542	4562	8	usually	usually	RB
18542	4562	9	used	use	VBN
18542	4562	10	--	--	:
18542	4562	11	and	and	CC
18542	4562	12	cool	cool	JJ
18542	4562	13	.	.	.
18542	4563	1	Brush	brush	VB
18542	4563	2	the	the	DT
18542	4563	3	tops	top	NNS
18542	4563	4	with	with	IN
18542	4563	5	beaten	beat	VBN
18542	4563	6	egg	egg	NN
18542	4563	7	,	,	,
18542	4563	8	sprinkle	sprinkle	VB
18542	4563	9	with	with	IN
18542	4563	10	crumbs	crumb	NNS
18542	4563	11	,	,	,
18542	4563	12	and	and	CC
18542	4563	13	fry	fry	VB
18542	4563	14	in	in	IN
18542	4563	15	deep	deep	JJ
18542	4563	16	fat	fat	NN
18542	4563	17	.	.	.
18542	4564	1	Serve	serve	VB
18542	4564	2	with	with	IN
18542	4564	3	Tartar	Tartar	NNP
18542	4564	4	Sauce	Sauce	NNP
18542	4564	5	.	.	.
18542	4565	1	DEVILLED	devilled	JJ
18542	4565	2	FISH	FISH	NNS
18542	4565	3	--	--	:
18542	4565	4	III	III	NNP
18542	4565	5	Mix	Mix	VBG
18542	4565	6	together	together	RB
18542	4565	7	one	one	CD
18542	4565	8	tablespoonful	tablespoonful	JJ
18542	4565	9	each	each	DT
18542	4565	10	of	of	IN
18542	4565	11	mustard	mustard	NN
18542	4565	12	,	,	,
18542	4565	13	lemon	lemon	NN
18542	4565	14	-	-	HYPH
18542	4565	15	juice	juice	NN
18542	4565	16	,	,	,
18542	4565	17	and	and	CC
18542	4565	18	hot	hot	JJ
18542	4565	19	water	water	NN
18542	4565	20	,	,	,
18542	4565	21	add	add	VB
18542	4565	22	a	a	DT
18542	4565	23	teaspoonful	teaspoonful	NN
18542	4565	24	of	of	IN
18542	4565	25	Worcestershire	Worcestershire	NNP
18542	4565	26	,	,	,
18542	4565	27	and	and	CC
18542	4565	28	salt	salt	NN
18542	4565	29	and	and	CC
18542	4565	30	paprika	paprika	NNP
18542	4565	31	to	to	TO
18542	4565	32	season	season	VB
18542	4565	33	.	.	.
18542	4566	1	Broil	Broil	NNP
18542	4566	2	the	the	DT
18542	4566	3	fish	fish	NN
18542	4566	4	until	until	IN
18542	4566	5	it	-PRON-	PRP
18542	4566	6	begins	begin	VBZ
18542	4566	7	to	to	TO
18542	4566	8	brown	brown	VB
18542	4566	9	,	,	,
18542	4566	10	spread	spread	VBN
18542	4566	11	with	with	IN
18542	4566	12	the	the	DT
18542	4566	13	mixture	mixture	NN
18542	4566	14	,	,	,
18542	4566	15	dip	dip	NN
18542	4566	16	in	in	IN
18542	4566	17	crumbs	crumb	NNS
18542	4566	18	,	,	,
18542	4566	19	and	and	CC
18542	4566	20	finish	finish	NN
18542	4566	21	broiling	broiling	NN
18542	4566	22	.	.	.
18542	4567	1	Serve	serve	VB
18542	4567	2	with	with	IN
18542	4567	3	Tartar	Tartar	NNP
18542	4567	4	Sauce	Sauce	NNP
18542	4567	5	.	.	.
18542	4568	1	ESCALLOPED	escalloped	NN
18542	4568	2	FISH	FISH	NNS
18542	4568	3	--	--	:
18542	4568	4	I	-PRON-	PRP
18542	4568	5	Reheat	reheat	VBP
18542	4568	6	equal	equal	JJ
18542	4568	7	quantities	quantity	NNS
18542	4568	8	of	of	IN
18542	4568	9	cold	cold	JJ
18542	4568	10	cooked	cook	VBN
18542	4568	11	flaked	flake	VBN
18542	4568	12	fish	fish	NN
18542	4568	13	and	and	CC
18542	4568	14	cold	cold	JJ
18542	4568	15	cooked	cooked	JJ
18542	4568	16	maraconi	maraconi	JJ
18542	4568	17	cut	cut	NN
18542	4568	18	small	small	JJ
18542	4568	19	in	in	IN
18542	4568	20	equal	equal	JJ
18542	4568	21	parts	part	NNS
18542	4568	22	of	of	IN
18542	4568	23	tomato	tomato	NN
18542	4568	24	sauce	sauce	NN
18542	4568	25	and	and	CC
18542	4568	26	[	[	-LRB-
18542	4568	27	Page	page	NN
18542	4568	28	465	465	CD
18542	4568	29	]	]	-RRB-
18542	4568	30	oyster	oyster	JJ
18542	4568	31	liquor	liquor	NN
18542	4568	32	.	.	.
18542	4569	1	Season	season	NN
18542	4569	2	with	with	IN
18542	4569	3	salt	salt	NN
18542	4569	4	and	and	CC
18542	4569	5	pepper	pepper	NN
18542	4569	6	,	,	,
18542	4569	7	grated	grate	VBD
18542	4569	8	onion	onion	NN
18542	4569	9	,	,	,
18542	4569	10	paprika	paprika	NNP
18542	4569	11	,	,	,
18542	4569	12	and	and	CC
18542	4569	13	minced	mince	VBD
18542	4569	14	parsley	parsley	NNP
18542	4569	15	.	.	.
18542	4570	1	If	if	IN
18542	4570	2	desired	desire	VBN
18542	4570	3	,	,	,
18542	4570	4	this	this	DT
18542	4570	5	mixture	mixture	NN
18542	4570	6	may	may	MD
18542	4570	7	be	be	VB
18542	4570	8	put	put	VBN
18542	4570	9	into	into	IN
18542	4570	10	a	a	DT
18542	4570	11	buttered	butter	VBN
18542	4570	12	baking	baking	NN
18542	4570	13	-	-	HYPH
18542	4570	14	dish	dish	NNP
18542	4570	15	,	,	,
18542	4570	16	covered	cover	VBN
18542	4570	17	with	with	IN
18542	4570	18	crumbs	crumb	NNS
18542	4570	19	,	,	,
18542	4570	20	dotted	dot	VBN
18542	4570	21	with	with	IN
18542	4570	22	butter	butter	NN
18542	4570	23	,	,	,
18542	4570	24	and	and	CC
18542	4570	25	browned	brown	VBN
18542	4570	26	in	in	IN
18542	4570	27	the	the	DT
18542	4570	28	oven	oven	NN
18542	4570	29	.	.	.
18542	4571	1	ESCALLOPED	ESCALLOPED	NNP
18542	4571	2	FISH	FISH	NNS
18542	4571	3	--	--	:
18542	4571	4	II	II	NNP
18542	4571	5	Fill	Fill	NNP
18542	4571	6	a	a	DT
18542	4571	7	buttered	butter	VBN
18542	4571	8	baking	baking	NN
18542	4571	9	-	-	HYPH
18542	4571	10	dish	dish	VB
18542	4571	11	half	half	NN
18542	4571	12	full	full	JJ
18542	4571	13	of	of	IN
18542	4571	14	cold	cold	JJ
18542	4571	15	cooked	cook	VBN
18542	4571	16	flaked	flaked	JJ
18542	4571	17	fish	fish	NN
18542	4571	18	seasoned	season	VBN
18542	4571	19	to	to	TO
18542	4571	20	taste	taste	VB
18542	4571	21	.	.	.
18542	4572	1	Cover	cover	NN
18542	4572	2	with	with	IN
18542	4572	3	Cream	Cream	NNP
18542	4572	4	Sauce	Sauce	NNP
18542	4572	5	,	,	,
18542	4572	6	seasoned	season	VBN
18542	4572	7	with	with	IN
18542	4572	8	grated	grate	VBN
18542	4572	9	onion	onion	NN
18542	4572	10	,	,	,
18542	4572	11	chopped	chop	VBD
18542	4572	12	celery	celery	NN
18542	4572	13	,	,	,
18542	4572	14	minced	mince	VBN
18542	4572	15	parsley	parsley	NNP
18542	4572	16	,	,	,
18542	4572	17	and	and	CC
18542	4572	18	clove	clove	NNP
18542	4572	19	.	.	.
18542	4573	1	Cover	cover	NN
18542	4573	2	with	with	IN
18542	4573	3	mashed	mashed	JJ
18542	4573	4	potato	potato	NN
18542	4573	5	,	,	,
18542	4573	6	beaten	beat	VBN
18542	4573	7	light	light	NN
18542	4573	8	with	with	IN
18542	4573	9	the	the	DT
18542	4573	10	stiffly	stiffly	NNP
18542	4573	11	beaten	beat	VBN
18542	4573	12	white	white	JJ
18542	4573	13	of	of	IN
18542	4573	14	egg	egg	NN
18542	4573	15	,	,	,
18542	4573	16	dot	dot	NN
18542	4573	17	with	with	IN
18542	4573	18	butter	butter	NN
18542	4573	19	,	,	,
18542	4573	20	and	and	CC
18542	4573	21	brown	brown	NNP
18542	4573	22	in	in	IN
18542	4573	23	the	the	DT
18542	4573	24	oven	oven	NN
18542	4573	25	.	.	.
18542	4574	1	Cream	cream	NN
18542	4574	2	may	may	MD
18542	4574	3	be	be	VB
18542	4574	4	used	use	VBN
18542	4574	5	instead	instead	RB
18542	4574	6	of	of	IN
18542	4574	7	the	the	DT
18542	4574	8	Cream	Cream	NNP
18542	4574	9	Sauce	Sauce	NNP
18542	4574	10	.	.	.
18542	4575	1	ESCALLOPED	escalloped	NN
18542	4575	2	FISH	FISH	NNS
18542	4575	3	--	--	:
18542	4575	4	III	III	NNP
18542	4575	5	Mix	mix	JJ
18542	4575	6	cold	cold	JJ
18542	4575	7	baked	baked	JJ
18542	4575	8	flaked	flaked	JJ
18542	4575	9	fish	fish	NN
18542	4575	10	with	with	IN
18542	4575	11	the	the	DT
18542	4575	12	remnants	remnant	NNS
18542	4575	13	of	of	IN
18542	4575	14	the	the	DT
18542	4575	15	stuffing	stuffing	NN
18542	4575	16	.	.	.
18542	4576	1	Arrange	arrange	NN
18542	4576	2	in	in	IN
18542	4576	3	a	a	DT
18542	4576	4	buttered	butter	VBN
18542	4576	5	baking	baking	NN
18542	4576	6	-	-	HYPH
18542	4576	7	dish	dish	NN
18542	4576	8	with	with	IN
18542	4576	9	alternate	alternate	JJ
18542	4576	10	layers	layer	NNS
18542	4576	11	of	of	IN
18542	4576	12	seasoned	season	VBN
18542	4576	13	cracker	cracker	NN
18542	4576	14	crumbs	crumb	NNS
18542	4576	15	,	,	,
18542	4576	16	having	have	VBG
18542	4576	17	crumbs	crumb	NNS
18542	4576	18	on	on	IN
18542	4576	19	top	top	NN
18542	4576	20	.	.	.
18542	4577	1	Pour	pour	VB
18542	4577	2	over	over	IN
18542	4577	3	enough	enough	JJ
18542	4577	4	cream	cream	NN
18542	4577	5	to	to	TO
18542	4577	6	moisten	moisten	VB
18542	4577	7	,	,	,
18542	4577	8	and	and	CC
18542	4577	9	bake	bake	VB
18542	4577	10	brown	brown	NNP
18542	4577	11	.	.	.
18542	4578	1	ESCALLOPED	ESCALLOPED	NNP
18542	4578	2	FISH	FISH	NNS
18542	4578	3	--	--	:
18542	4578	4	IV	IV	NNP
18542	4578	5	Into	into	IN
18542	4578	6	a	a	DT
18542	4578	7	well	well	RB
18542	4578	8	-	-	HYPH
18542	4578	9	buttered	butter	VBN
18542	4578	10	baking	baking	NN
18542	4578	11	-	-	HYPH
18542	4578	12	dish	dish	NNP
18542	4578	13	put	put	VBD
18542	4578	14	a	a	DT
18542	4578	15	layer	layer	NN
18542	4578	16	of	of	IN
18542	4578	17	cold	cold	JJ
18542	4578	18	baked	bake	VBN
18542	4578	19	fish	fish	NN
18542	4578	20	flaked	flake	VBN
18542	4578	21	.	.	.
18542	4579	1	Add	add	VB
18542	4579	2	a	a	DT
18542	4579	3	layer	layer	NN
18542	4579	4	of	of	IN
18542	4579	5	the	the	DT
18542	4579	6	stuffing	stuffing	NN
18542	4579	7	,	,	,
18542	4579	8	if	if	IN
18542	4579	9	any	any	DT
18542	4579	10	,	,	,
18542	4579	11	sprinkle	sprinkle	VB
18542	4579	12	with	with	IN
18542	4579	13	[	[	-LRB-
18542	4579	14	Page	page	NN
18542	4579	15	466	466	CD
18542	4579	16	]	]	-RRB-
18542	4579	17	crumbs	crumb	NNS
18542	4579	18	,	,	,
18542	4579	19	dot	dot	VBP
18542	4579	20	with	with	IN
18542	4579	21	butter	butter	NN
18542	4579	22	,	,	,
18542	4579	23	and	and	CC
18542	4579	24	repeat	repeat	VB
18542	4579	25	until	until	IN
18542	4579	26	the	the	DT
18542	4579	27	dish	dish	NN
18542	4579	28	is	be	VBZ
18542	4579	29	full	full	JJ
18542	4579	30	,	,	,
18542	4579	31	having	have	VBG
18542	4579	32	crumbs	crumb	NNS
18542	4579	33	and	and	CC
18542	4579	34	butter	butter	NN
18542	4579	35	on	on	IN
18542	4579	36	top	top	NN
18542	4579	37	.	.	.
18542	4580	1	Pour	pour	VB
18542	4580	2	over	over	IN
18542	4580	3	enough	enough	JJ
18542	4580	4	cream	cream	NN
18542	4580	5	or	or	CC
18542	4580	6	Cream	Cream	NNP
18542	4580	7	Sauce	Sauce	NNP
18542	4580	8	to	to	TO
18542	4580	9	moisten	moisten	VB
18542	4580	10	,	,	,
18542	4580	11	and	and	CC
18542	4580	12	bake	bake	VB
18542	4580	13	until	until	IN
18542	4580	14	well	well	RB
18542	4580	15	browned	brown	VBN
18542	4580	16	.	.	.
18542	4581	1	ESCALLOPED	ESCALLOPED	NNP
18542	4581	2	FISH	FISH	NNS
18542	4581	3	AU	au	NN
18542	4581	4	GRATIN	gratin	NN
18542	4581	5	Add	add	VB
18542	4581	6	one	one	CD
18542	4581	7	egg	egg	NN
18542	4581	8	well	well	RB
18542	4581	9	-	-	HYPH
18542	4581	10	beaten	beat	VBN
18542	4581	11	to	to	IN
18542	4581	12	three	three	CD
18542	4581	13	cupfuls	cupful	NNS
18542	4581	14	of	of	IN
18542	4581	15	seasoned	season	VBN
18542	4581	16	mashed	mash	VBN
18542	4581	17	potato	potato	NN
18542	4581	18	.	.	.
18542	4582	1	Make	make	VB
18542	4582	2	a	a	DT
18542	4582	3	border	border	NN
18542	4582	4	of	of	IN
18542	4582	5	the	the	DT
18542	4582	6	potato	potato	NN
18542	4582	7	around	around	IN
18542	4582	8	a	a	DT
18542	4582	9	stoneware	stoneware	NN
18542	4582	10	platter	platter	NN
18542	4582	11	.	.	.
18542	4583	1	Put	put	VB
18542	4583	2	a	a	DT
18542	4583	3	layer	layer	NN
18542	4583	4	of	of	IN
18542	4583	5	Béchamel	Béchamel	NNP
18542	4583	6	Sauce	Sauce	NNP
18542	4583	7	on	on	IN
18542	4583	8	the	the	DT
18542	4583	9	bottom	bottom	NN
18542	4583	10	of	of	IN
18542	4583	11	the	the	DT
18542	4583	12	platter	platter	NN
18542	4583	13	,	,	,
18542	4583	14	then	then	RB
18542	4583	15	a	a	DT
18542	4583	16	layer	layer	NN
18542	4583	17	of	of	IN
18542	4583	18	cold	cold	JJ
18542	4583	19	cooked	cook	VBN
18542	4583	20	flaked	flake	VBN
18542	4583	21	fish	fish	NN
18542	4583	22	,	,	,
18542	4583	23	cover	cover	VBP
18542	4583	24	with	with	IN
18542	4583	25	sauce	sauce	NN
18542	4583	26	,	,	,
18542	4583	27	sprinkle	sprinkle	VB
18542	4583	28	with	with	IN
18542	4583	29	crumbs	crumb	NNS
18542	4583	30	and	and	CC
18542	4583	31	grated	grate	VBN
18542	4583	32	cheese	cheese	NN
18542	4583	33	,	,	,
18542	4583	34	dot	dot	NN
18542	4583	35	with	with	IN
18542	4583	36	butter	butter	NN
18542	4583	37	,	,	,
18542	4583	38	and	and	CC
18542	4583	39	brown	brown	NNP
18542	4583	40	in	in	IN
18542	4583	41	the	the	DT
18542	4583	42	oven	oven	NN
18542	4583	43	.	.	.
18542	4584	1	Serve	serve	VB
18542	4584	2	in	in	IN
18542	4584	3	the	the	DT
18542	4584	4	same	same	JJ
18542	4584	5	dish	dish	NN
18542	4584	6	.	.	.
18542	4585	1	ESCALLOPED	escalloped	NN
18542	4585	2	FISH	FISH	NNS
18542	4585	3	IN	in	IN
18542	4585	4	SHELLS	SHELLS	NNP
18542	4585	5	Allow	allow	VB
18542	4585	6	one	one	CD
18542	4585	7	cupful	cupful	NN
18542	4585	8	of	of	IN
18542	4585	9	Cream	Cream	NNP
18542	4585	10	Sauce	Sauce	NNP
18542	4585	11	to	to	IN
18542	4585	12	each	each	DT
18542	4585	13	cupful	cupful	NN
18542	4585	14	of	of	IN
18542	4585	15	cold	cold	JJ
18542	4585	16	cooked	cook	VBN
18542	4585	17	flaked	flake	VBN
18542	4585	18	fish	fish	NN
18542	4585	19	,	,	,
18542	4585	20	seasoning	seasoning	NN
18542	4585	21	with	with	IN
18542	4585	22	salt	salt	NN
18542	4585	23	,	,	,
18542	4585	24	pepper	pepper	NN
18542	4585	25	,	,	,
18542	4585	26	grated	grate	VBD
18542	4585	27	onion	onion	NN
18542	4585	28	,	,	,
18542	4585	29	and	and	CC
18542	4585	30	lemon	lemon	NN
18542	4585	31	-	-	HYPH
18542	4585	32	juice	juice	NN
18542	4585	33	.	.	.
18542	4586	1	Add	add	VB
18542	4586	2	chopped	chop	VBD
18542	4586	3	hard	hard	RB
18542	4586	4	-	-	HYPH
18542	4586	5	boiled	boil	VBN
18542	4586	6	eggs	egg	NNS
18542	4586	7	if	if	IN
18542	4586	8	desired	desire	VBN
18542	4586	9	,	,	,
18542	4586	10	or	or	CC
18542	4586	11	the	the	DT
18542	4586	12	yolk	yolk	NN
18542	4586	13	of	of	IN
18542	4586	14	one	one	CD
18542	4586	15	egg	egg	NN
18542	4586	16	beaten	beat	VBN
18542	4586	17	smooth	smooth	JJ
18542	4586	18	with	with	IN
18542	4586	19	a	a	DT
18542	4586	20	little	little	JJ
18542	4586	21	hot	hot	JJ
18542	4586	22	cream	cream	NN
18542	4586	23	.	.	.
18542	4587	1	Fill	Fill	NNP
18542	4587	2	buttered	butter	VBD
18542	4587	3	shells	shell	NNS
18542	4587	4	with	with	IN
18542	4587	5	the	the	DT
18542	4587	6	mixture	mixture	NN
18542	4587	7	,	,	,
18542	4587	8	cover	cover	VB
18542	4587	9	with	with	IN
18542	4587	10	crumbs	crumb	NNS
18542	4587	11	,	,	,
18542	4587	12	dot	dot	VBP
18542	4587	13	with	with	IN
18542	4587	14	butter	butter	NN
18542	4587	15	,	,	,
18542	4587	16	and	and	CC
18542	4587	17	brown	brown	NNP
18542	4587	18	in	in	IN
18542	4587	19	the	the	DT
18542	4587	20	oven	oven	NN
18542	4587	21	.	.	.
18542	4588	1	Sprinkle	sprinkle	VB
18542	4588	2	also	also	RB
18542	4588	3	with	with	IN
18542	4588	4	minced	mince	VBN
18542	4588	5	parsley	parsley	NN
18542	4588	6	or	or	CC
18542	4588	7	grated	grate	VBD
18542	4588	8	Parmesan	Parmesan	NNP
18542	4588	9	cheese	cheese	NN
18542	4588	10	,	,	,
18542	4588	11	or	or	CC
18542	4588	12	sweet	sweet	JJ
18542	4588	13	green	green	JJ
18542	4588	14	pepper	pepper	NN
18542	4588	15	.	.	.
18542	4589	1	FILLED	filled	JJ
18542	4589	2	FISH	FISH	NNS
18542	4589	3	Clean	clean	VBP
18542	4589	4	a	a	DT
18542	4589	5	fish	fish	NN
18542	4589	6	thoroughly	thoroughly	RB
18542	4589	7	and	and	CC
18542	4589	8	take	take	VB
18542	4589	9	the	the	DT
18542	4589	10	flesh	flesh	NN
18542	4589	11	[	[	-LRB-
18542	4589	12	Page	page	NN
18542	4589	13	467	467	CD
18542	4589	14	]	]	-RRB-
18542	4589	15	carefully	carefully	RB
18542	4589	16	from	from	IN
18542	4589	17	the	the	DT
18542	4589	18	skin	skin	NN
18542	4589	19	.	.	.
18542	4590	1	Do	do	VBP
18542	4590	2	not	not	RB
18542	4590	3	injure	injure	VB
18542	4590	4	the	the	DT
18542	4590	5	skin	skin	NN
18542	4590	6	.	.	.
18542	4591	1	Take	take	VB
18542	4591	2	out	out	RP
18542	4591	3	the	the	DT
18542	4591	4	bones	bone	NNS
18542	4591	5	,	,	,
18542	4591	6	chop	chop	VB
18542	4591	7	the	the	DT
18542	4591	8	meat	meat	NN
18542	4591	9	fine	fine	JJ
18542	4591	10	,	,	,
18542	4591	11	and	and	CC
18542	4591	12	mix	mix	VB
18542	4591	13	with	with	IN
18542	4591	14	an	an	DT
18542	4591	15	equal	equal	JJ
18542	4591	16	quantity	quantity	NN
18542	4591	17	of	of	IN
18542	4591	18	bread	bread	NN
18542	4591	19	-	-	HYPH
18542	4591	20	crumbs	crumb	NNS
18542	4591	21	.	.	.
18542	4592	1	Season	season	NN
18542	4592	2	with	with	IN
18542	4592	3	grated	grate	VBN
18542	4592	4	onion	onion	NN
18542	4592	5	,	,	,
18542	4592	6	salt	salt	NN
18542	4592	7	,	,	,
18542	4592	8	pepper	pepper	NN
18542	4592	9	,	,	,
18542	4592	10	grated	grate	VBD
18542	4592	11	nutmeg	nutmeg	NNP
18542	4592	12	,	,	,
18542	4592	13	and	and	CC
18542	4592	14	minced	mince	VBD
18542	4592	15	parsley	parsley	NNP
18542	4592	16	.	.	.
18542	4593	1	Add	add	VB
18542	4593	2	half	half	PDT
18542	4593	3	a	a	DT
18542	4593	4	cupful	cupful	NN
18542	4593	5	of	of	IN
18542	4593	6	butter	butter	NN
18542	4593	7	,	,	,
18542	4593	8	half	half	PDT
18542	4593	9	a	a	DT
18542	4593	10	cupful	cupful	NN
18542	4593	11	of	of	IN
18542	4593	12	blanched	blanch	VBN
18542	4593	13	and	and	CC
18542	4593	14	pounded	pound	VBD
18542	4593	15	almonds	almond	NNS
18542	4593	16	,	,	,
18542	4593	17	three	three	CD
18542	4593	18	whole	whole	JJ
18542	4593	19	eggs	egg	NNS
18542	4593	20	,	,	,
18542	4593	21	and	and	CC
18542	4593	22	the	the	DT
18542	4593	23	yolks	yolk	NNS
18542	4593	24	of	of	IN
18542	4593	25	two	two	CD
18542	4593	26	more	more	JJR
18542	4593	27	.	.	.
18542	4594	1	Fill	fill	VB
18542	4594	2	the	the	DT
18542	4594	3	skin	skin	NN
18542	4594	4	,	,	,
18542	4594	5	preserving	preserve	VBG
18542	4594	6	the	the	DT
18542	4594	7	natural	natural	JJ
18542	4594	8	shape	shape	NN
18542	4594	9	of	of	IN
18542	4594	10	the	the	DT
18542	4594	11	fish	fish	NN
18542	4594	12	,	,	,
18542	4594	13	and	and	CC
18542	4594	14	sew	sew	VB
18542	4594	15	up	up	RP
18542	4594	16	.	.	.
18542	4595	1	Simmer	simmer	NN
18542	4595	2	in	in	IN
18542	4595	3	court	court	NN
18542	4595	4	bouillon	bouillon	NN
18542	4595	5	until	until	IN
18542	4595	6	done	do	VBN
18542	4595	7	,	,	,
18542	4595	8	drain	drain	VB
18542	4595	9	,	,	,
18542	4595	10	and	and	CC
18542	4595	11	stick	stick	VB
18542	4595	12	the	the	DT
18542	4595	13	body	body	NN
18542	4595	14	of	of	IN
18542	4595	15	the	the	DT
18542	4595	16	fish	fish	NN
18542	4595	17	full	full	JJ
18542	4595	18	of	of	IN
18542	4595	19	blanched	blanch	VBN
18542	4595	20	almonds	almond	NNS
18542	4595	21	shredded	shred	VBN
18542	4595	22	.	.	.
18542	4596	1	Strain	strain	VB
18542	4596	2	the	the	DT
18542	4596	3	liquid	liquid	NN
18542	4596	4	in	in	IN
18542	4596	5	which	which	WDT
18542	4596	6	the	the	DT
18542	4596	7	fish	fish	NN
18542	4596	8	was	be	VBD
18542	4596	9	cooked	cook	VBN
18542	4596	10	,	,	,
18542	4596	11	thicken	thicken	VBG
18542	4596	12	with	with	IN
18542	4596	13	butter	butter	NN
18542	4596	14	and	and	CC
18542	4596	15	flour	flour	NN
18542	4596	16	cooked	cook	VBN
18542	4596	17	together	together	RB
18542	4596	18	,	,	,
18542	4596	19	season	season	NN
18542	4596	20	with	with	IN
18542	4596	21	lemon	lemon	NN
18542	4596	22	-	-	HYPH
18542	4596	23	juice	juice	NN
18542	4596	24	,	,	,
18542	4596	25	pour	pour	VB
18542	4596	26	around	around	IN
18542	4596	27	the	the	DT
18542	4596	28	fish	fish	NN
18542	4596	29	,	,	,
18542	4596	30	and	and	CC
18542	4596	31	serve	serve	VB
18542	4596	32	.	.	.
18542	4597	1	FISH	FISH	NNS
18542	4597	2	FRITTERS	fritter	NNS
18542	4597	3	Mix	mix	VBP
18542	4597	4	any	any	DT
18542	4597	5	cold	cold	JJ
18542	4597	6	cooked	cook	VBN
18542	4597	7	flaked	flaked	JJ
18542	4597	8	fish	fish	NN
18542	4597	9	with	with	IN
18542	4597	10	an	an	DT
18542	4597	11	equal	equal	JJ
18542	4597	12	quantity	quantity	NN
18542	4597	13	of	of	IN
18542	4597	14	mashed	mash	VBN
18542	4597	15	potatoes	potato	NNS
18542	4597	16	,	,	,
18542	4597	17	seasoning	seasoning	NN
18542	4597	18	with	with	IN
18542	4597	19	grated	grate	VBN
18542	4597	20	onion	onion	NN
18542	4597	21	.	.	.
18542	4598	1	Make	make	VB
18542	4598	2	into	into	IN
18542	4598	3	a	a	DT
18542	4598	4	paste	paste	NN
18542	4598	5	with	with	IN
18542	4598	6	beaten	beat	VBN
18542	4598	7	egg	egg	NN
18542	4598	8	,	,	,
18542	4598	9	shape	shape	NN
18542	4598	10	into	into	IN
18542	4598	11	balls	ball	NNS
18542	4598	12	,	,	,
18542	4598	13	dredge	dredge	NN
18542	4598	14	with	with	IN
18542	4598	15	flour	flour	NN
18542	4598	16	,	,	,
18542	4598	17	and	and	CC
18542	4598	18	fry	fry	VB
18542	4598	19	in	in	IN
18542	4598	20	deep	deep	JJ
18542	4598	21	fat	fat	NN
18542	4598	22	.	.	.
18542	4599	1	Dip	dip	VB
18542	4599	2	in	in	IN
18542	4599	3	egg	egg	NN
18542	4599	4	and	and	CC
18542	4599	5	crumbs	crumb	VBZ
18542	4599	6	before	before	IN
18542	4599	7	frying	fry	VBG
18542	4599	8	if	if	IN
18542	4599	9	desired	desire	VBN
18542	4599	10	.	.	.
18542	4600	1	FISH	FISH	NNS
18542	4600	2	IN	in	IN
18542	4600	3	GREEN	green	JJ
18542	4600	4	PEPPERS	pepper	NNS
18542	4600	5	Prepare	prepare	VBP
18542	4600	6	Creamed	Creamed	NNP
18542	4600	7	Fish	Fish	NNP
18542	4600	8	according	accord	VBG
18542	4600	9	to	to	IN
18542	4600	10	directions	direction	NNS
18542	4600	11	previously	previously	RB
18542	4600	12	given	give	VBN
18542	4600	13	.	.	.
18542	4601	1	Cut	cut	VB
18542	4601	2	a	a	DT
18542	4601	3	slice	slice	NN
18542	4601	4	from	from	IN
18542	4601	5	the	the	DT
18542	4601	6	pointed	pointed	JJ
18542	4601	7	ends	end	NNS
18542	4601	8	of	of	IN
18542	4601	9	green	green	JJ
18542	4601	10	peppers	pepper	NNS
18542	4601	11	,	,	,
18542	4601	12	and	and	CC
18542	4601	13	remove	remove	VB
18542	4601	14	the	the	DT
18542	4601	15	seeds	seed	NNS
18542	4601	16	carefully	carefully	RB
18542	4601	17	.	.	.
18542	4602	1	Stuff	stuff	NN
18542	4602	2	with	with	IN
18542	4602	3	the	the	DT
18542	4602	4	fish	fish	NN
18542	4602	5	mixture	mixture	NN
18542	4602	6	,	,	,
18542	4602	7	sprinkle	sprinkle	VBP
18542	4602	8	with	with	IN
18542	4602	9	crumbs	crumb	NNS
18542	4602	10	,	,	,
18542	4602	11	[	[	-LRB-
18542	4602	12	Page	page	NN
18542	4602	13	468	468	CD
18542	4602	14	]	]	-RRB-
18542	4602	15	and	and	CC
18542	4602	16	lay	lie	VBD
18542	4602	17	a	a	DT
18542	4602	18	bit	bit	NN
18542	4602	19	of	of	IN
18542	4602	20	butter	butter	NN
18542	4602	21	on	on	IN
18542	4602	22	top	top	NN
18542	4602	23	of	of	IN
18542	4602	24	each	each	DT
18542	4602	25	one	one	NN
18542	4602	26	.	.	.
18542	4603	1	Put	put	VB
18542	4603	2	into	into	IN
18542	4603	3	a	a	DT
18542	4603	4	baking	baking	NN
18542	4603	5	-	-	HYPH
18542	4603	6	pan	pan	NN
18542	4603	7	with	with	IN
18542	4603	8	a	a	DT
18542	4603	9	little	little	JJ
18542	4603	10	hot	hot	JJ
18542	4603	11	water	water	NN
18542	4603	12	and	and	CC
18542	4603	13	bake	bake	VB
18542	4603	14	carefully	carefully	RB
18542	4603	15	,	,	,
18542	4603	16	basting	baste	VBG
18542	4603	17	as	as	IN
18542	4603	18	required	require	VBN
18542	4603	19	.	.	.
18542	4604	1	FISH	FISH	NNS
18542	4604	2	HASH	HASH	NNP
18542	4604	3	Cut	Cut	NNP
18542	4604	4	salt	salt	NN
18542	4604	5	pork	pork	NN
18542	4604	6	into	into	IN
18542	4604	7	dice	dice	NN
18542	4604	8	,	,	,
18542	4604	9	fry	fry	NNP
18542	4604	10	crisp	crisp	NNP
18542	4604	11	,	,	,
18542	4604	12	and	and	CC
18542	4604	13	skim	skim	VB
18542	4604	14	out	out	RP
18542	4604	15	the	the	DT
18542	4604	16	pork	pork	NN
18542	4604	17	.	.	.
18542	4605	1	Mix	mix	VB
18542	4605	2	together	together	RB
18542	4605	3	equal	equal	JJ
18542	4605	4	parts	part	NNS
18542	4605	5	of	of	IN
18542	4605	6	cold	cold	JJ
18542	4605	7	cooked	cook	VBN
18542	4605	8	flaked	flake	VBN
18542	4605	9	fish	fish	NN
18542	4605	10	and	and	CC
18542	4605	11	cooked	cook	VBN
18542	4605	12	potatoes	potato	NNS
18542	4605	13	,	,	,
18542	4605	14	cut	cut	VBD
18542	4605	15	small	small	JJ
18542	4605	16	.	.	.
18542	4606	1	Season	season	NN
18542	4606	2	to	to	TO
18542	4606	3	taste	taste	VB
18542	4606	4	and	and	CC
18542	4606	5	cook	cook	VB
18542	4606	6	slowly	slowly	RB
18542	4606	7	in	in	IN
18542	4606	8	the	the	DT
18542	4606	9	pork	pork	NN
18542	4606	10	fat	fat	NN
18542	4606	11	until	until	IN
18542	4606	12	brown	brown	NNP
18542	4606	13	.	.	.
18542	4607	1	Arrange	arrange	VB
18542	4607	2	the	the	DT
18542	4607	3	dice	dice	NN
18542	4607	4	around	around	IN
18542	4607	5	the	the	DT
18542	4607	6	platter	platter	NN
18542	4607	7	as	as	IN
18542	4607	8	a	a	DT
18542	4607	9	garnish	garnish	NN
18542	4607	10	.	.	.
18542	4608	1	JELLIED	JELLIED	NNP
18542	4608	2	FISH	fish	NN
18542	4608	3	SALAD	salad	NN
18542	4608	4	Mix	mix	VB
18542	4608	5	cold	cold	JJ
18542	4608	6	flaked	flake	VBN
18542	4608	7	fish	fish	NN
18542	4608	8	,	,	,
18542	4608	9	which	which	WDT
18542	4608	10	has	have	VBZ
18542	4608	11	been	be	VBN
18542	4608	12	cooked	cook	VBN
18542	4608	13	in	in	IN
18542	4608	14	court	court	NN
18542	4608	15	bouillon	bouillon	NN
18542	4608	16	,	,	,
18542	4608	17	with	with	IN
18542	4608	18	Mayonnaise	Mayonnaise	NNP
18542	4608	19	.	.	.
18542	4609	1	Add	add	VB
18542	4609	2	sufficient	sufficient	JJ
18542	4609	3	soaked	soak	VBD
18542	4609	4	and	and	CC
18542	4609	5	dissolved	dissolve	VBN
18542	4609	6	gelatine	gelatine	NN
18542	4609	7	to	to	TO
18542	4609	8	make	make	VB
18542	4609	9	the	the	DT
18542	4609	10	mixture	mixture	NN
18542	4609	11	very	very	RB
18542	4609	12	hard	hard	RB
18542	4609	13	.	.	.
18542	4610	1	One	one	CD
18542	4610	2	package	package	NN
18542	4610	3	of	of	IN
18542	4610	4	gelatine	gelatine	NN
18542	4610	5	will	will	MD
18542	4610	6	solidify	solidify	VB
18542	4610	7	one	one	CD
18542	4610	8	quart	quart	NN
18542	4610	9	of	of	IN
18542	4610	10	the	the	DT
18542	4610	11	mixture	mixture	NN
18542	4610	12	.	.	.
18542	4611	1	Pour	pour	VB
18542	4611	2	into	into	IN
18542	4611	3	a	a	DT
18542	4611	4	mould	mould	NN
18542	4611	5	wet	wet	JJ
18542	4611	6	in	in	IN
18542	4611	7	cold	cold	JJ
18542	4611	8	water	water	NN
18542	4611	9	and	and	CC
18542	4611	10	put	put	VBD
18542	4611	11	on	on	IN
18542	4611	12	the	the	DT
18542	4611	13	ice	ice	NN
18542	4611	14	to	to	TO
18542	4611	15	harden	harden	VB
18542	4611	16	.	.	.
18542	4612	1	Turn	turn	VB
18542	4612	2	out	out	RP
18542	4612	3	and	and	CC
18542	4612	4	serve	serve	VB
18542	4612	5	with	with	IN
18542	4612	6	a	a	DT
18542	4612	7	garnish	garnish	NN
18542	4612	8	of	of	IN
18542	4612	9	hard	hard	RB
18542	4612	10	-	-	HYPH
18542	4612	11	boiled	boil	VBN
18542	4612	12	eggs	egg	NNS
18542	4612	13	and	and	CC
18542	4612	14	lettuce	lettuce	NN
18542	4612	15	.	.	.
18542	4613	1	KEDJEREE	kedjeree	JJ
18542	4613	2	--	--	:
18542	4613	3	I	-PRON-	PRP
18542	4613	4	Prepare	prepare	VBP
18542	4613	5	a	a	DT
18542	4613	6	Cream	Cream	NNP
18542	4613	7	Sauce	Sauce	NNP
18542	4613	8	,	,	,
18542	4613	9	take	take	VB
18542	4613	10	from	from	IN
18542	4613	11	the	the	DT
18542	4613	12	fire	fire	NN
18542	4613	13	,	,	,
18542	4613	14	season	season	NN
18542	4613	15	to	to	TO
18542	4613	16	taste	taste	VB
18542	4613	17	,	,	,
18542	4613	18	and	and	CC
18542	4613	19	add	add	VB
18542	4613	20	two	two	CD
18542	4613	21	eggs	egg	NNS
18542	4613	22	well	well	RB
18542	4613	23	-	-	HYPH
18542	4613	24	beaten	beat	VBN
18542	4613	25	.	.	.
18542	4614	1	Add	add	VB
18542	4614	2	cold	cold	NN
18542	4614	3	cooked	cooked	JJ
18542	4614	4	flaked	flake	VBN
18542	4614	5	fish	fish	NN
18542	4614	6	and	and	CC
18542	4614	7	boiled	boil	VBN
18542	4614	8	rice	rice	NN
18542	4614	9	in	in	IN
18542	4614	10	equal	equal	JJ
18542	4614	11	parts	part	NNS
18542	4614	12	,	,	,
18542	4614	13	seasoning	season	VBG
18542	4614	14	the	the	DT
18542	4614	15	rice	rice	NN
18542	4614	16	with	with	IN
18542	4614	17	salt	salt	NN
18542	4614	18	,	,	,
18542	4614	19	pepper	pepper	NN
18542	4614	20	,	,	,
18542	4614	21	cayenne	cayenne	NN
18542	4614	22	,	,	,
18542	4614	23	[	[	-LRB-
18542	4614	24	Page	page	NN
18542	4614	25	469	469	CD
18542	4614	26	]	]	-RRB-
18542	4614	27	mace	mace	NN
18542	4614	28	,	,	,
18542	4614	29	and	and	CC
18542	4614	30	melted	melted	JJ
18542	4614	31	butter	butter	NN
18542	4614	32	.	.	.
18542	4615	1	Reheat	reheat	VB
18542	4615	2	and	and	CC
18542	4615	3	serve	serve	VB
18542	4615	4	.	.	.
18542	4616	1	KEDJEREE	kedjeree	JJ
18542	4616	2	--	--	:
18542	4616	3	II	II	NNP
18542	4616	4	Moisten	Moisten	NNP
18542	4616	5	cold	cold	JJ
18542	4616	6	flaked	flake	VBN
18542	4616	7	fish	fish	NN
18542	4616	8	with	with	IN
18542	4616	9	one	one	CD
18542	4616	10	egg	egg	NN
18542	4616	11	beaten	beat	VBN
18542	4616	12	with	with	IN
18542	4616	13	two	two	CD
18542	4616	14	tablespoonfuls	tablespoonful	NNS
18542	4616	15	of	of	IN
18542	4616	16	milk	milk	NN
18542	4616	17	and	and	CC
18542	4616	18	a	a	DT
18542	4616	19	tablespoonful	tablespoonful	NN
18542	4616	20	of	of	IN
18542	4616	21	melted	melted	JJ
18542	4616	22	butter	butter	NN
18542	4616	23	.	.	.
18542	4617	1	Heat	heat	NN
18542	4617	2	thoroughly	thoroughly	RB
18542	4617	3	in	in	IN
18542	4617	4	a	a	DT
18542	4617	5	double	double	JJ
18542	4617	6	-	-	HYPH
18542	4617	7	boiler	boiler	NN
18542	4617	8	,	,	,
18542	4617	9	season	season	NN
18542	4617	10	to	to	TO
18542	4617	11	taste	taste	VB
18542	4617	12	,	,	,
18542	4617	13	and	and	CC
18542	4617	14	serve	serve	VB
18542	4617	15	with	with	IN
18542	4617	16	rice	rice	NN
18542	4617	17	which	which	WDT
18542	4617	18	has	have	VBZ
18542	4617	19	been	be	VBN
18542	4617	20	cooked	cook	VBN
18542	4617	21	for	for	IN
18542	4617	22	ten	ten	CD
18542	4617	23	minutes	minute	NNS
18542	4617	24	in	in	IN
18542	4617	25	stock	stock	NN
18542	4617	26	.	.	.
18542	4618	1	CRÉOLE	créole	JJ
18542	4618	2	KEDJEREE	kedjeree	JJ
18542	4618	3	--	--	:
18542	4618	4	I	-PRON-	PRP
18542	4618	5	Cook	cook	VBP
18542	4618	6	together	together	RB
18542	4618	7	for	for	IN
18542	4618	8	five	five	CD
18542	4618	9	minutes	minute	NNS
18542	4618	10	one	one	CD
18542	4618	11	cupful	cupful	NN
18542	4618	12	of	of	IN
18542	4618	13	cold	cold	JJ
18542	4618	14	cooked	cook	VBN
18542	4618	15	flaked	flake	VBN
18542	4618	16	fish	fish	NN
18542	4618	17	,	,	,
18542	4618	18	one	one	CD
18542	4618	19	cupful	cupful	NN
18542	4618	20	of	of	IN
18542	4618	21	cold	cold	JJ
18542	4618	22	boiled	boil	VBN
18542	4618	23	rice	rice	NN
18542	4618	24	,	,	,
18542	4618	25	one	one	CD
18542	4618	26	hard	hard	RB
18542	4618	27	-	-	HYPH
18542	4618	28	boiled	boil	VBN
18542	4618	29	egg	egg	NN
18542	4618	30	chopped	chop	VBN
18542	4618	31	fine	fine	JJ
18542	4618	32	,	,	,
18542	4618	33	a	a	DT
18542	4618	34	tablespoonful	tablespoonful	NN
18542	4618	35	of	of	IN
18542	4618	36	butter	butter	NN
18542	4618	37	,	,	,
18542	4618	38	and	and	CC
18542	4618	39	salt	salt	NN
18542	4618	40	,	,	,
18542	4618	41	red	red	JJ
18542	4618	42	pepper	pepper	NN
18542	4618	43	,	,	,
18542	4618	44	and	and	CC
18542	4618	45	curry	curry	VB
18542	4618	46	powder	powder	NN
18542	4618	47	to	to	TO
18542	4618	48	season	season	NN
18542	4618	49	.	.	.
18542	4619	1	Serve	serve	VB
18542	4619	2	on	on	IN
18542	4619	3	buttered	butter	VBN
18542	4619	4	toast	toast	NN
18542	4619	5	.	.	.
18542	4620	1	CRÉOLE	créole	JJ
18542	4620	2	KEDJEREE	kedjeree	JJ
18542	4620	3	--	--	:
18542	4620	4	II	II	NNP
18542	4620	5	Prepare	Prepare	NNP
18542	4620	6	according	accord	VBG
18542	4620	7	to	to	IN
18542	4620	8	directions	direction	NNS
18542	4620	9	given	give	VBN
18542	4620	10	above	above	RB
18542	4620	11	,	,	,
18542	4620	12	adding	add	VBG
18542	4620	13	chopped	chop	VBN
18542	4620	14	onion	onion	NN
18542	4620	15	and	and	CC
18542	4620	16	garlic	garlic	NN
18542	4620	17	,	,	,
18542	4620	18	and	and	CC
18542	4620	19	a	a	DT
18542	4620	20	little	little	JJ
18542	4620	21	lemon	lemon	NN
18542	4620	22	-	-	HYPH
18542	4620	23	juice	juice	NN
18542	4620	24	to	to	IN
18542	4620	25	the	the	DT
18542	4620	26	seasoning	seasoning	NN
18542	4620	27	.	.	.
18542	4621	1	FISH	FISH	NNS
18542	4621	2	LOAF	LOAF	NNP
18542	4621	3	Line	Line	NNP
18542	4621	4	a	a	DT
18542	4621	5	buttered	butter	VBN
18542	4621	6	baking	baking	NN
18542	4621	7	-	-	HYPH
18542	4621	8	dish	dish	NN
18542	4621	9	with	with	IN
18542	4621	10	mashed	mashed	JJ
18542	4621	11	potato	potato	NN
18542	4621	12	that	that	WDT
18542	4621	13	has	have	VBZ
18542	4621	14	been	be	VBN
18542	4621	15	well	well	RB
18542	4621	16	seasoned	season	VBN
18542	4621	17	with	with	IN
18542	4621	18	pepper	pepper	NN
18542	4621	19	and	and	CC
18542	4621	20	salt	salt	NN
18542	4621	21	,	,	,
18542	4621	22	and	and	CC
18542	4621	23	made	make	VBD
18542	4621	24	light	light	NN
18542	4621	25	with	with	IN
18542	4621	26	well	well	RB
18542	4621	27	-	-	HYPH
18542	4621	28	beaten	beat	VBN
18542	4621	29	eggs	egg	NNS
18542	4621	30	.	.	.
18542	4622	1	Fill	fill	VB
18542	4622	2	the	the	DT
18542	4622	3	centre	centre	NN
18542	4622	4	with	with	IN
18542	4622	5	Creamed	Creamed	NNP
18542	4622	6	Fish	Fish	NNP
18542	4622	7	,	,	,
18542	4622	8	seasoned	season	VBN
18542	4622	9	to	to	TO
18542	4622	10	taste	taste	VB
18542	4622	11	,	,	,
18542	4622	12	cover	cover	VB
18542	4622	13	[	[	-LRB-
18542	4622	14	Page	page	NN
18542	4622	15	470	470	CD
18542	4622	16	]	]	-RRB-
18542	4622	17	with	with	IN
18542	4622	18	more	more	RBR
18542	4622	19	mashed	mashed	JJ
18542	4622	20	potato	potato	NN
18542	4622	21	,	,	,
18542	4622	22	rub	rub	VBN
18542	4622	23	with	with	IN
18542	4622	24	butter	butter	NN
18542	4622	25	,	,	,
18542	4622	26	and	and	CC
18542	4622	27	bake	bake	VB
18542	4622	28	until	until	IN
18542	4622	29	the	the	DT
18542	4622	30	top	top	NN
18542	4622	31	is	be	VBZ
18542	4622	32	nicely	nicely	RB
18542	4622	33	browned	brown	VBN
18542	4622	34	.	.	.
18542	4623	1	Serve	serve	VB
18542	4623	2	in	in	IN
18542	4623	3	the	the	DT
18542	4623	4	same	same	JJ
18542	4623	5	dish	dish	NN
18542	4623	6	.	.	.
18542	4624	1	FISH	FISH	NNS
18542	4624	2	WITH	with	IN
18542	4624	3	LEMON	LEMON	NNP
18542	4624	4	SAUCE	SAUCE	VBN
18542	4624	5	Put	put	VBP
18542	4624	6	to	to	TO
18542	4624	7	boil	boil	VB
18542	4624	8	in	in	IN
18542	4624	9	a	a	DT
18542	4624	10	wide	wide	JJ
18542	4624	11	porcelain	porcelain	NN
18542	4624	12	-	-	HYPH
18542	4624	13	lined	line	VBN
18542	4624	14	kettle	kettle	NN
18542	4624	15	sufficient	sufficient	JJ
18542	4624	16	water	water	NN
18542	4624	17	to	to	TO
18542	4624	18	cook	cook	VB
18542	4624	19	the	the	DT
18542	4624	20	fish	fish	NN
18542	4624	21	.	.	.
18542	4625	1	Add	add	VB
18542	4625	2	one	one	CD
18542	4625	3	-	-	HYPH
18542	4625	4	half	half	NN
18542	4625	5	cupful	cupful	NN
18542	4625	6	of	of	IN
18542	4625	7	vinegar	vinegar	NN
18542	4625	8	,	,	,
18542	4625	9	and	and	CC
18542	4625	10	one	one	CD
18542	4625	11	-	-	HYPH
18542	4625	12	half	half	NN
18542	4625	13	cupful	cupful	NN
18542	4625	14	of	of	IN
18542	4625	15	wine	wine	NN
18542	4625	16	.	.	.
18542	4626	1	Add	add	VB
18542	4626	2	a	a	DT
18542	4626	3	heaping	heaping	NN
18542	4626	4	tablespoonful	tablespoonful	NN
18542	4626	5	of	of	IN
18542	4626	6	butter	butter	NN
18542	4626	7	,	,	,
18542	4626	8	and	and	CC
18542	4626	9	when	when	WRB
18542	4626	10	melted	melt	VBN
18542	4626	11	,	,	,
18542	4626	12	put	put	VBN
18542	4626	13	in	in	IN
18542	4626	14	the	the	DT
18542	4626	15	slices	slice	NNS
18542	4626	16	of	of	IN
18542	4626	17	fish	fish	NN
18542	4626	18	,	,	,
18542	4626	19	which	which	WDT
18542	4626	20	have	have	VBP
18542	4626	21	already	already	RB
18542	4626	22	been	be	VBN
18542	4626	23	seasoned	season	VBN
18542	4626	24	.	.	.
18542	4627	1	Boil	Boil	NNP
18542	4627	2	until	until	IN
18542	4627	3	the	the	DT
18542	4627	4	fish	fish	NN
18542	4627	5	is	be	VBZ
18542	4627	6	tender	tender	JJ
18542	4627	7	.	.	.
18542	4628	1	In	in	IN
18542	4628	2	the	the	DT
18542	4628	3	meantime	meantime	NN
18542	4628	4	,	,	,
18542	4628	5	beat	beat	VBD
18542	4628	6	the	the	DT
18542	4628	7	yolks	yolk	NNS
18542	4628	8	of	of	IN
18542	4628	9	four	four	CD
18542	4628	10	eggs	egg	NNS
18542	4628	11	until	until	IN
18542	4628	12	light	light	NN
18542	4628	13	with	with	IN
18542	4628	14	half	half	PDT
18542	4628	15	a	a	DT
18542	4628	16	cupful	cupful	NN
18542	4628	17	of	of	IN
18542	4628	18	sugar	sugar	NN
18542	4628	19	,	,	,
18542	4628	20	and	and	CC
18542	4628	21	the	the	DT
18542	4628	22	juice	juice	NN
18542	4628	23	of	of	IN
18542	4628	24	two	two	CD
18542	4628	25	lemons	lemon	NNS
18542	4628	26	.	.	.
18542	4629	1	Remove	remove	VB
18542	4629	2	one	one	CD
18542	4629	3	cupful	cupful	NN
18542	4629	4	of	of	IN
18542	4629	5	fish	fish	NN
18542	4629	6	stock	stock	NN
18542	4629	7	from	from	IN
18542	4629	8	the	the	DT
18542	4629	9	kettle	kettle	NN
18542	4629	10	with	with	IN
18542	4629	11	the	the	DT
18542	4629	12	fish	fish	NN
18542	4629	13	.	.	.
18542	4630	1	Let	let	VB
18542	4630	2	boil	boil	VB
18542	4630	3	until	until	IN
18542	4630	4	thoroughly	thoroughly	RB
18542	4630	5	mixed	mixed	JJ
18542	4630	6	,	,	,
18542	4630	7	shaking	shake	VBG
18542	4630	8	the	the	DT
18542	4630	9	pan	pan	NN
18542	4630	10	to	to	TO
18542	4630	11	prevent	prevent	VB
18542	4630	12	curdling	curdling	NN
18542	4630	13	.	.	.
18542	4631	1	Put	put	VB
18542	4631	2	on	on	RP
18542	4631	3	a	a	DT
18542	4631	4	serving	serve	VBG
18542	4631	5	-	-	HYPH
18542	4631	6	dish	dish	NN
18542	4631	7	,	,	,
18542	4631	8	and	and	CC
18542	4631	9	garnish	garnish	VB
18542	4631	10	with	with	IN
18542	4631	11	slices	slice	NNS
18542	4631	12	of	of	IN
18542	4631	13	lemon	lemon	NN
18542	4631	14	and	and	CC
18542	4631	15	parsley	parsley	NN
18542	4631	16	.	.	.
18542	4632	1	BAKED	baked	NN
18542	4632	2	FISH	FISH	NNS
18542	4632	3	WITH	with	IN
18542	4632	4	LEMON	LEMON	NNS
18542	4632	5	SAUCE	SAUCE	VBN
18542	4632	6	Bake	bake	VBP
18542	4632	7	the	the	DT
18542	4632	8	fish	fish	NN
18542	4632	9	in	in	IN
18542	4632	10	a	a	DT
18542	4632	11	pan	pan	NN
18542	4632	12	with	with	IN
18542	4632	13	water	water	NN
18542	4632	14	and	and	CC
18542	4632	15	butter	butter	NN
18542	4632	16	,	,	,
18542	4632	17	taking	take	VBG
18542	4632	18	care	care	NN
18542	4632	19	to	to	TO
18542	4632	20	add	add	VB
18542	4632	21	water	water	NN
18542	4632	22	when	when	WRB
18542	4632	23	all	all	DT
18542	4632	24	in	in	IN
18542	4632	25	the	the	DT
18542	4632	26	pan	pan	NN
18542	4632	27	has	have	VBZ
18542	4632	28	been	be	VBN
18542	4632	29	absorbed	absorb	VBN
18542	4632	30	.	.	.
18542	4633	1	When	when	WRB
18542	4633	2	the	the	DT
18542	4633	3	fish	fish	NN
18542	4633	4	is	be	VBZ
18542	4633	5	done	do	VBN
18542	4633	6	,	,	,
18542	4633	7	drain	drain	VB
18542	4633	8	off	off	RP
18542	4633	9	all	all	PDT
18542	4633	10	the	the	DT
18542	4633	11	gravy	gravy	NN
18542	4633	12	which	which	WDT
18542	4633	13	is	be	VBZ
18542	4633	14	in	in	IN
18542	4633	15	the	the	DT
18542	4633	16	pan	pan	NN
18542	4633	17	,	,	,
18542	4633	18	and	and	CC
18542	4633	19	put	put	VBD
18542	4633	20	on	on	RP
18542	4633	21	the	the	DT
18542	4633	22	stove	stove	NN
18542	4633	23	to	to	TO
18542	4633	24	boil	boil	VB
18542	4633	25	with	with	IN
18542	4633	26	one	one	CD
18542	4633	27	cupful	cupful	NN
18542	4633	28	of	of	IN
18542	4633	29	white	white	JJ
18542	4633	30	wine	wine	NN
18542	4633	31	.	.	.
18542	4634	1	Beat	beat	VB
18542	4634	2	the	the	DT
18542	4634	3	yolks	yolk	NNS
18542	4634	4	of	of	IN
18542	4634	5	four	four	CD
18542	4634	6	eggs	egg	NNS
18542	4634	7	with	with	IN
18542	4634	8	one	one	CD
18542	4634	9	-	-	HYPH
18542	4634	10	half	half	NN
18542	4634	11	cupful	cupful	NN
18542	4634	12	of	of	IN
18542	4634	13	sugar	sugar	NN
18542	4634	14	,	,	,
18542	4634	15	stir	stir	VB
18542	4634	16	a	a	DT
18542	4634	17	little	little	JJ
18542	4634	18	wine	wine	NN
18542	4634	19	in	in	RB
18542	4634	20	,	,	,
18542	4634	21	add	add	VB
18542	4634	22	the	the	DT
18542	4634	23	juice	juice	NN
18542	4634	24	of	of	IN
18542	4634	25	two	two	CD
18542	4634	26	lemons	lemon	NNS
18542	4634	27	,	,	,
18542	4634	28	put	put	VBD
18542	4634	29	back	back	RB
18542	4634	30	on	on	IN
18542	4634	31	the	the	DT
18542	4634	32	stove	stove	NN
18542	4634	33	to	to	TO
18542	4634	34	thicken	thicken	VB
18542	4634	35	,	,	,
18542	4634	36	and	and	CC
18542	4634	37	just	just	RB
18542	4634	38	before	before	IN
18542	4634	39	[	[	-LRB-
18542	4634	40	Page	page	NN
18542	4634	41	471	471	CD
18542	4634	42	]	]	-RRB-
18542	4634	43	serving	serve	VBG
18542	4634	44	,	,	,
18542	4634	45	pour	pour	VB
18542	4634	46	the	the	DT
18542	4634	47	sauce	sauce	NN
18542	4634	48	over	over	IN
18542	4634	49	the	the	DT
18542	4634	50	fish	fish	NN
18542	4634	51	.	.	.
18542	4635	1	Half	half	PDT
18542	4635	2	the	the	DT
18542	4635	3	quantity	quantity	NN
18542	4635	4	of	of	IN
18542	4635	5	sauce	sauce	NN
18542	4635	6	can	can	MD
18542	4635	7	be	be	VB
18542	4635	8	used	use	VBN
18542	4635	9	for	for	IN
18542	4635	10	a	a	DT
18542	4635	11	small	small	JJ
18542	4635	12	family	family	NN
18542	4635	13	.	.	.
18542	4636	1	CREAM	cream	NN
18542	4636	2	LEMON	lemon	NN
18542	4636	3	FISH	FISH	NNS
18542	4636	4	Boil	boil	VB
18542	4636	5	the	the	DT
18542	4636	6	sliced	sliced	JJ
18542	4636	7	fish	fish	NN
18542	4636	8	until	until	IN
18542	4636	9	tender	tender	NN
18542	4636	10	,	,	,
18542	4636	11	in	in	IN
18542	4636	12	enough	enough	JJ
18542	4636	13	water	water	NN
18542	4636	14	to	to	TO
18542	4636	15	cover	cover	VB
18542	4636	16	,	,	,
18542	4636	17	to	to	TO
18542	4636	18	which	which	WDT
18542	4636	19	a	a	DT
18542	4636	20	lump	lump	NN
18542	4636	21	of	of	IN
18542	4636	22	butter	butter	NN
18542	4636	23	,	,	,
18542	4636	24	half	half	PDT
18542	4636	25	a	a	DT
18542	4636	26	cupful	cupful	NN
18542	4636	27	of	of	IN
18542	4636	28	vinegar	vinegar	NN
18542	4636	29	,	,	,
18542	4636	30	and	and	CC
18542	4636	31	salt	salt	NN
18542	4636	32	and	and	CC
18542	4636	33	pepper	pepper	NN
18542	4636	34	have	have	VBP
18542	4636	35	been	be	VBN
18542	4636	36	added	add	VBN
18542	4636	37	.	.	.
18542	4637	1	Beat	beat	VB
18542	4637	2	the	the	DT
18542	4637	3	yolks	yolk	NNS
18542	4637	4	of	of	IN
18542	4637	5	two	two	CD
18542	4637	6	eggs	egg	NNS
18542	4637	7	and	and	CC
18542	4637	8	two	two	CD
18542	4637	9	teaspoonfuls	teaspoonful	NNS
18542	4637	10	of	of	IN
18542	4637	11	sugar	sugar	NN
18542	4637	12	,	,	,
18542	4637	13	and	and	CC
18542	4637	14	add	add	VB
18542	4637	15	the	the	DT
18542	4637	16	juice	juice	NN
18542	4637	17	of	of	IN
18542	4637	18	one	one	CD
18542	4637	19	lemon	lemon	NN
18542	4637	20	.	.	.
18542	4638	1	Take	take	VB
18542	4638	2	the	the	DT
18542	4638	3	fish	fish	NN
18542	4638	4	out	out	IN
18542	4638	5	of	of	IN
18542	4638	6	the	the	DT
18542	4638	7	water	water	NN
18542	4638	8	,	,	,
18542	4638	9	and	and	CC
18542	4638	10	put	put	VBD
18542	4638	11	on	on	IN
18542	4638	12	the	the	DT
18542	4638	13	platter	platter	NN
18542	4638	14	in	in	IN
18542	4638	15	which	which	WDT
18542	4638	16	it	-PRON-	PRP
18542	4638	17	is	be	VBZ
18542	4638	18	to	to	TO
18542	4638	19	be	be	VB
18542	4638	20	served	serve	VBN
18542	4638	21	.	.	.
18542	4639	1	Thicken	Thicken	NNP
18542	4639	2	the	the	DT
18542	4639	3	gravy	gravy	NN
18542	4639	4	with	with	IN
18542	4639	5	flour	flour	NN
18542	4639	6	that	that	WDT
18542	4639	7	has	have	VBZ
18542	4639	8	first	first	RB
18542	4639	9	been	be	VBN
18542	4639	10	dissolved	dissolve	VBN
18542	4639	11	in	in	IN
18542	4639	12	a	a	DT
18542	4639	13	little	little	JJ
18542	4639	14	water	water	NN
18542	4639	15	.	.	.
18542	4640	1	When	when	WRB
18542	4640	2	thick	thick	JJ
18542	4640	3	,	,	,
18542	4640	4	pour	pour	VBP
18542	4640	5	two	two	CD
18542	4640	6	cupfuls	cupful	NNS
18542	4640	7	of	of	IN
18542	4640	8	the	the	DT
18542	4640	9	gravy	gravy	NN
18542	4640	10	over	over	IN
18542	4640	11	the	the	DT
18542	4640	12	eggs	egg	NNS
18542	4640	13	and	and	CC
18542	4640	14	lemon	lemon	NN
18542	4640	15	,	,	,
18542	4640	16	stirring	stir	VBG
18542	4640	17	all	all	PDT
18542	4640	18	the	the	DT
18542	4640	19	time	time	NN
18542	4640	20	.	.	.
18542	4641	1	When	when	WRB
18542	4641	2	cold	cold	JJ
18542	4641	3	,	,	,
18542	4641	4	add	add	VB
18542	4641	5	one	one	CD
18542	4641	6	-	-	HYPH
18542	4641	7	half	half	NN
18542	4641	8	cupful	cupful	NN
18542	4641	9	of	of	IN
18542	4641	10	cream	cream	NN
18542	4641	11	whipped	whip	VBN
18542	4641	12	stiff	stiff	JJ
18542	4641	13	,	,	,
18542	4641	14	and	and	CC
18542	4641	15	pour	pour	VB
18542	4641	16	over	over	IN
18542	4641	17	the	the	DT
18542	4641	18	fish	fish	NN
18542	4641	19	.	.	.
18542	4642	1	MASKED	masked	NN
18542	4642	2	FISH	FISH	NNS
18542	4642	3	Cover	cover	VBP
18542	4642	4	the	the	DT
18542	4642	5	bottom	bottom	NN
18542	4642	6	of	of	IN
18542	4642	7	an	an	DT
18542	4642	8	earthen	earthen	JJ
18542	4642	9	baking	baking	NN
18542	4642	10	-	-	HYPH
18542	4642	11	dish	dish	NN
18542	4642	12	with	with	IN
18542	4642	13	sliced	sliced	JJ
18542	4642	14	onion	onion	NN
18542	4642	15	,	,	,
18542	4642	16	add	add	VB
18542	4642	17	a	a	DT
18542	4642	18	thick	thick	JJ
18542	4642	19	layer	layer	NN
18542	4642	20	of	of	IN
18542	4642	21	sliced	slice	VBN
18542	4642	22	raw	raw	JJ
18542	4642	23	potatoes	potato	NNS
18542	4642	24	,	,	,
18542	4642	25	seasoning	season	VBG
18542	4642	26	with	with	IN
18542	4642	27	salt	salt	NN
18542	4642	28	and	and	CC
18542	4642	29	red	red	JJ
18542	4642	30	pepper	pepper	NN
18542	4642	31	.	.	.
18542	4643	1	Cover	cover	VB
18542	4643	2	with	with	IN
18542	4643	3	a	a	DT
18542	4643	4	layer	layer	NN
18542	4643	5	of	of	IN
18542	4643	6	fish	fish	NN
18542	4643	7	,	,	,
18542	4643	8	add	add	VB
18542	4643	9	a	a	DT
18542	4643	10	layer	layer	NN
18542	4643	11	of	of	IN
18542	4643	12	sliced	sliced	JJ
18542	4643	13	tomatoes	tomato	NNS
18542	4643	14	,	,	,
18542	4643	15	cover	cover	VB
18542	4643	16	with	with	IN
18542	4643	17	raw	raw	JJ
18542	4643	18	potato	potato	NN
18542	4643	19	,	,	,
18542	4643	20	and	and	CC
18542	4643	21	fill	fill	VB
18542	4643	22	the	the	DT
18542	4643	23	bowl	bowl	NN
18542	4643	24	with	with	IN
18542	4643	25	stock	stock	NN
18542	4643	26	or	or	CC
18542	4643	27	water	water	NN
18542	4643	28	in	in	IN
18542	4643	29	which	which	WDT
18542	4643	30	one	one	CD
18542	4643	31	-	-	HYPH
18542	4643	32	half	half	NN
18542	4643	33	cupful	cupful	NN
18542	4643	34	of	of	IN
18542	4643	35	butter	butter	NN
18542	4643	36	has	have	VBZ
18542	4643	37	been	be	VBN
18542	4643	38	melted	melt	VBN
18542	4643	39	.	.	.
18542	4644	1	Bake	bake	VB
18542	4644	2	for	for	IN
18542	4644	3	two	two	CD
18542	4644	4	hours	hour	NNS
18542	4644	5	in	in	IN
18542	4644	6	a	a	DT
18542	4644	7	slow	slow	JJ
18542	4644	8	oven	oven	NN
18542	4644	9	.	.	.
18542	4645	1	[	[	-LRB-
18542	4645	2	Page	page	NN
18542	4645	3	472	472	CD
18542	4645	4	]	]	-RRB-
18542	4645	5	STEWED	STEWED	NNP
18542	4645	6	FISH	FISH	NNP
18542	4645	7	À	à	NN
18542	4645	8	LA	LA	NNP
18542	4645	9	MARSEILLES	MARSEILLES	NNP
18542	4645	10	Cook	Cook	NNP
18542	4645	11	three	three	CD
18542	4645	12	pounds	pound	NNS
18542	4645	13	of	of	IN
18542	4645	14	fish	fish	NN
18542	4645	15	with	with	IN
18542	4645	16	a	a	DT
18542	4645	17	crab	crab	NN
18542	4645	18	in	in	IN
18542	4645	19	equal	equal	JJ
18542	4645	20	parts	part	NNS
18542	4645	21	of	of	IN
18542	4645	22	hot	hot	JJ
18542	4645	23	water	water	NN
18542	4645	24	and	and	CC
18542	4645	25	cider	cider	NN
18542	4645	26	,	,	,
18542	4645	27	seasoning	seasoning	NN
18542	4645	28	with	with	IN
18542	4645	29	minced	mince	VBN
18542	4645	30	garlic	garlic	NNP
18542	4645	31	,	,	,
18542	4645	32	parsley	parsley	NN
18542	4645	33	,	,	,
18542	4645	34	and	and	CC
18542	4645	35	thyme	thyme	NNS
18542	4645	36	,	,	,
18542	4645	37	a	a	DT
18542	4645	38	bay	bay	NN
18542	4645	39	-	-	HYPH
18542	4645	40	leaf	leaf	NN
18542	4645	41	,	,	,
18542	4645	42	and	and	CC
18542	4645	43	a	a	DT
18542	4645	44	clove	clove	NN
18542	4645	45	.	.	.
18542	4646	1	Cook	cook	VB
18542	4646	2	for	for	IN
18542	4646	3	half	half	PDT
18542	4646	4	an	an	DT
18542	4646	5	hour	hour	NN
18542	4646	6	and	and	CC
18542	4646	7	thicken	thicken	NN
18542	4646	8	with	with	IN
18542	4646	9	a	a	DT
18542	4646	10	tablespoonful	tablespoonful	JJ
18542	4646	11	each	each	DT
18542	4646	12	of	of	IN
18542	4646	13	butter	butter	NN
18542	4646	14	and	and	CC
18542	4646	15	flour	flour	NN
18542	4646	16	cooked	cook	VBN
18542	4646	17	together	together	RB
18542	4646	18	.	.	.
18542	4647	1	Add	add	VB
18542	4647	2	the	the	DT
18542	4647	3	yolks	yolk	NNS
18542	4647	4	of	of	IN
18542	4647	5	two	two	CD
18542	4647	6	eggs	egg	NNS
18542	4647	7	beaten	beat	VBN
18542	4647	8	with	with	IN
18542	4647	9	a	a	DT
18542	4647	10	little	little	JJ
18542	4647	11	cold	cold	JJ
18542	4647	12	water	water	NN
18542	4647	13	,	,	,
18542	4647	14	and	and	CC
18542	4647	15	salt	salt	NN
18542	4647	16	,	,	,
18542	4647	17	pepper	pepper	NN
18542	4647	18	,	,	,
18542	4647	19	and	and	CC
18542	4647	20	lemon	lemon	NN
18542	4647	21	-	-	HYPH
18542	4647	22	juice	juice	NN
18542	4647	23	to	to	TO
18542	4647	24	season	season	VB
18542	4647	25	.	.	.
18542	4648	1	Add	add	VB
18542	4648	2	a	a	DT
18542	4648	3	green	green	JJ
18542	4648	4	pepper	pepper	NN
18542	4648	5	chopped	chop	VBN
18542	4648	6	fine	fine	JJ
18542	4648	7	,	,	,
18542	4648	8	and	and	CC
18542	4648	9	two	two	CD
18542	4648	10	pods	pod	NNS
18542	4648	11	of	of	IN
18542	4648	12	okra	okra	NN
18542	4648	13	.	.	.
18542	4649	1	Simmer	simmer	NN
18542	4649	2	for	for	IN
18542	4649	3	fifteen	fifteen	CD
18542	4649	4	minutes	minute	NNS
18542	4649	5	and	and	CC
18542	4649	6	serve	serve	VB
18542	4649	7	in	in	IN
18542	4649	8	the	the	DT
18542	4649	9	dish	dish	NN
18542	4649	10	in	in	IN
18542	4649	11	which	which	WDT
18542	4649	12	it	-PRON-	PRP
18542	4649	13	is	be	VBZ
18542	4649	14	cooked	cook	VBN
18542	4649	15	.	.	.
18542	4650	1	FISH	FISH	NNS
18542	4650	2	EN	en	NN
18542	4650	3	MATELOTE	MATELOTE	NNS
18542	4650	4	--	--	:
18542	4650	5	I	-PRON-	PRP
18542	4650	6	Cut	cut	VBP
18542	4650	7	any	any	DT
18542	4650	8	firm	firm	NN
18542	4650	9	-	-	HYPH
18542	4650	10	fleshed	flesh	VBN
18542	4650	11	fish	fish	NN
18542	4650	12	into	into	IN
18542	4650	13	strips	strip	NNS
18542	4650	14	and	and	CC
18542	4650	15	season	season	NN
18542	4650	16	with	with	IN
18542	4650	17	salt	salt	NN
18542	4650	18	and	and	CC
18542	4650	19	pepper	pepper	NN
18542	4650	20	.	.	.
18542	4651	1	Parboil	Parboil	NNP
18542	4651	2	two	two	CD
18542	4651	3	sliced	sliced	JJ
18542	4651	4	onions	onion	NNS
18542	4651	5	,	,	,
18542	4651	6	drain	drain	VB
18542	4651	7	,	,	,
18542	4651	8	season	season	NN
18542	4651	9	,	,	,
18542	4651	10	add	add	VB
18542	4651	11	a	a	DT
18542	4651	12	cupful	cupful	NN
18542	4651	13	of	of	IN
18542	4651	14	hot	hot	JJ
18542	4651	15	water	water	NN
18542	4651	16	and	and	CC
18542	4651	17	half	half	PDT
18542	4651	18	a	a	DT
18542	4651	19	cupful	cupful	NN
18542	4651	20	of	of	IN
18542	4651	21	Sherry	Sherry	NNP
18542	4651	22	.	.	.
18542	4652	1	Add	add	VB
18542	4652	2	the	the	DT
18542	4652	3	fish	fish	NN
18542	4652	4	and	and	CC
18542	4652	5	simmer	simmer	NN
18542	4652	6	until	until	IN
18542	4652	7	done	do	VBN
18542	4652	8	.	.	.
18542	4653	1	Thicken	Thicken	VBN
18542	4653	2	with	with	IN
18542	4653	3	butter	butter	NN
18542	4653	4	cooked	cook	VBN
18542	4653	5	in	in	IN
18542	4653	6	flour	flour	NN
18542	4653	7	,	,	,
18542	4653	8	and	and	CC
18542	4653	9	serve	serve	VB
18542	4653	10	.	.	.
18542	4654	1	FISH	FISH	NNS
18542	4654	2	EN	en	NN
18542	4654	3	MATELOTE	MATELOTE	NNS
18542	4654	4	--	--	:
18542	4654	5	II	II	NNP
18542	4654	6	Cut	Cut	NNP
18542	4654	7	three	three	CD
18542	4654	8	or	or	CC
18542	4654	9	four	four	CD
18542	4654	10	kinds	kind	NNS
18542	4654	11	of	of	IN
18542	4654	12	fish	fish	NN
18542	4654	13	into	into	IN
18542	4654	14	convenient	convenient	JJ
18542	4654	15	pieces	piece	NNS
18542	4654	16	for	for	IN
18542	4654	17	serving	serve	VBG
18542	4654	18	,	,	,
18542	4654	19	and	and	CC
18542	4654	20	sprinkle	sprinkle	VB
18542	4654	21	with	with	IN
18542	4654	22	salt	salt	NN
18542	4654	23	and	and	CC
18542	4654	24	pepper	pepper	NN
18542	4654	25	.	.	.
18542	4655	1	Cover	cover	VB
18542	4655	2	with	with	IN
18542	4655	3	water	water	NN
18542	4655	4	and	and	CC
18542	4655	5	Claret	claret	NN
18542	4655	6	in	in	IN
18542	4655	7	equal	equal	JJ
18542	4655	8	parts	part	NNS
18542	4655	9	,	,	,
18542	4655	10	and	and	CC
18542	4655	11	add	add	VB
18542	4655	12	parsley	parsley	NN
18542	4655	13	,	,	,
18542	4655	14	thyme	thyme	NNS
18542	4655	15	,	,	,
18542	4655	16	and	and	CC
18542	4655	17	bay	bay	NN
18542	4655	18	-	-	HYPH
18542	4655	19	leaves	leave	NNS
18542	4655	20	to	to	IN
18542	4655	21	season	season	NN
18542	4655	22	.	.	.
18542	4656	1	Simmer	simmer	NN
18542	4656	2	until	until	IN
18542	4656	3	done	do	VBN
18542	4656	4	.	.	.
18542	4657	1	Take	take	VB
18542	4657	2	the	the	DT
18542	4657	3	fish	fish	NN
18542	4657	4	up	up	RP
18542	4657	5	carefully	carefully	RB
18542	4657	6	and	and	CC
18542	4657	7	strain	strain	VB
18542	4657	8	the	the	DT
18542	4657	9	[	[	-LRB-
18542	4657	10	Page	page	NN
18542	4657	11	473	473	CD
18542	4657	12	]	]	-RRB-
18542	4657	13	cooking	cook	VBG
18542	4657	14	liquor	liquor	NN
18542	4657	15	.	.	.
18542	4658	1	Fry	fry	VB
18542	4658	2	a	a	DT
18542	4658	3	dozen	dozen	NN
18542	4658	4	or	or	CC
18542	4658	5	more	more	JJR
18542	4658	6	small	small	JJ
18542	4658	7	white	white	JJ
18542	4658	8	onions	onion	NNS
18542	4658	9	brown	brown	JJ
18542	4658	10	in	in	IN
18542	4658	11	butter	butter	NN
18542	4658	12	.	.	.
18542	4659	1	Add	add	VB
18542	4659	2	two	two	CD
18542	4659	3	tablespoonfuls	tablespoonful	NNS
18542	4659	4	of	of	IN
18542	4659	5	flour	flour	NN
18542	4659	6	and	and	CC
18542	4659	7	the	the	DT
18542	4659	8	liquid	liquid	NN
18542	4659	9	drained	drain	VBN
18542	4659	10	from	from	IN
18542	4659	11	the	the	DT
18542	4659	12	fish	fish	NN
18542	4659	13	.	.	.
18542	4660	1	Cook	cook	VB
18542	4660	2	until	until	IN
18542	4660	3	thick	thick	JJ
18542	4660	4	,	,	,
18542	4660	5	stirring	stir	VBG
18542	4660	6	constantly	constantly	RB
18542	4660	7	,	,	,
18542	4660	8	and	and	CC
18542	4660	9	add	add	VB
18542	4660	10	boiling	boil	VBG
18542	4660	11	water	water	NN
18542	4660	12	or	or	CC
18542	4660	13	stock	stock	NN
18542	4660	14	,	,	,
18542	4660	15	if	if	IN
18542	4660	16	too	too	RB
18542	4660	17	thick	thick	JJ
18542	4660	18	.	.	.
18542	4661	1	When	when	WRB
18542	4661	2	the	the	DT
18542	4661	3	onions	onion	NNS
18542	4661	4	are	be	VBP
18542	4661	5	done	do	VBN
18542	4661	6	,	,	,
18542	4661	7	take	take	VB
18542	4661	8	from	from	IN
18542	4661	9	the	the	DT
18542	4661	10	fire	fire	NN
18542	4661	11	,	,	,
18542	4661	12	season	season	NN
18542	4661	13	with	with	IN
18542	4661	14	lemon	lemon	NN
18542	4661	15	-	-	HYPH
18542	4661	16	juice	juice	NN
18542	4661	17	,	,	,
18542	4661	18	add	add	VB
18542	4661	19	a	a	DT
18542	4661	20	few	few	JJ
18542	4661	21	cooked	cook	VBN
18542	4661	22	mushrooms	mushroom	NNS
18542	4661	23	,	,	,
18542	4661	24	pour	pour	VBP
18542	4661	25	over	over	IN
18542	4661	26	the	the	DT
18542	4661	27	fish	fish	NN
18542	4661	28	,	,	,
18542	4661	29	and	and	CC
18542	4661	30	serve	serve	VB
18542	4661	31	.	.	.
18542	4662	1	MATELOTE	MATELOTE	NNS
18542	4662	2	OF	of	IN
18542	4662	3	FISH	fish	NN
18542	4662	4	À	À	NNP
18542	4662	5	LA	LA	NNP
18542	4662	6	NORMANDY	NORMANDY	NNP
18542	4662	7	Fry	Fry	NNP
18542	4662	8	brown	brown	NN
18542	4662	9	in	in	IN
18542	4662	10	butter	butter	NN
18542	4662	11	with	with	IN
18542	4662	12	sliced	sliced	JJ
18542	4662	13	onions	onion	NNS
18542	4662	14	two	two	CD
18542	4662	15	pounds	pound	NNS
18542	4662	16	of	of	IN
18542	4662	17	fresh	fresh	JJ
18542	4662	18	sliced	sliced	JJ
18542	4662	19	fish	fish	NN
18542	4662	20	,	,	,
18542	4662	21	using	use	VBG
18542	4662	22	several	several	JJ
18542	4662	23	kinds	kind	NNS
18542	4662	24	.	.	.
18542	4663	1	Add	add	VB
18542	4663	2	two	two	CD
18542	4663	3	tablespoonfuls	tablespoonful	NNS
18542	4663	4	of	of	IN
18542	4663	5	flour	flour	NN
18542	4663	6	,	,	,
18542	4663	7	half	half	PDT
18542	4663	8	a	a	DT
18542	4663	9	dozen	dozen	NN
18542	4663	10	sliced	slice	VBN
18542	4663	11	mushrooms	mushroom	NNS
18542	4663	12	,	,	,
18542	4663	13	salt	salt	NN
18542	4663	14	,	,	,
18542	4663	15	pepper	pepper	NN
18542	4663	16	,	,	,
18542	4663	17	and	and	CC
18542	4663	18	lemon	lemon	NN
18542	4663	19	-	-	HYPH
18542	4663	20	juice	juice	NN
18542	4663	21	to	to	TO
18542	4663	22	season	season	NN
18542	4663	23	,	,	,
18542	4663	24	a	a	DT
18542	4663	25	pinch	pinch	NN
18542	4663	26	of	of	IN
18542	4663	27	sweet	sweet	JJ
18542	4663	28	herbs	herb	NNS
18542	4663	29	,	,	,
18542	4663	30	and	and	CC
18542	4663	31	Claret	Claret	NNP
18542	4663	32	and	and	CC
18542	4663	33	stock	stock	NN
18542	4663	34	in	in	IN
18542	4663	35	equal	equal	JJ
18542	4663	36	parts	part	NNS
18542	4663	37	to	to	TO
18542	4663	38	cover	cover	VB
18542	4663	39	.	.	.
18542	4664	1	Simmer	simmer	NN
18542	4664	2	for	for	IN
18542	4664	3	half	half	PDT
18542	4664	4	an	an	DT
18542	4664	5	hour	hour	NN
18542	4664	6	and	and	CC
18542	4664	7	serve	serve	VB
18542	4664	8	in	in	IN
18542	4664	9	a	a	DT
18542	4664	10	casserole	casserole	NN
18542	4664	11	.	.	.
18542	4665	1	FISH	fish	NN
18542	4665	2	MOUSSELINES	mousseline	NNS
18542	4665	3	Mince	mince	VBP
18542	4665	4	enough	enough	JJ
18542	4665	5	uncooked	uncooked	JJ
18542	4665	6	white	white	JJ
18542	4665	7	fish	fish	NN
18542	4665	8	to	to	TO
18542	4665	9	make	make	VB
18542	4665	10	two	two	CD
18542	4665	11	cups	cup	NNS
18542	4665	12	,	,	,
18542	4665	13	add	add	VB
18542	4665	14	one	one	CD
18542	4665	15	cupful	cupful	NN
18542	4665	16	of	of	IN
18542	4665	17	soft	soft	JJ
18542	4665	18	bread	bread	NN
18542	4665	19	-	-	HYPH
18542	4665	20	crumbs	crumb	NNS
18542	4665	21	and	and	CC
18542	4665	22	one	one	CD
18542	4665	23	-	-	HYPH
18542	4665	24	half	half	NN
18542	4665	25	cupful	cupful	NN
18542	4665	26	of	of	IN
18542	4665	27	cream	cream	NN
18542	4665	28	.	.	.
18542	4666	1	Press	press	NN
18542	4666	2	through	through	IN
18542	4666	3	a	a	DT
18542	4666	4	colander	colander	NN
18542	4666	5	,	,	,
18542	4666	6	season	season	NN
18542	4666	7	with	with	IN
18542	4666	8	salt	salt	NN
18542	4666	9	,	,	,
18542	4666	10	pepper	pepper	NN
18542	4666	11	,	,	,
18542	4666	12	lemon	lemon	NN
18542	4666	13	-	-	HYPH
18542	4666	14	juice	juice	NN
18542	4666	15	,	,	,
18542	4666	16	a	a	DT
18542	4666	17	suspicion	suspicion	NN
18542	4666	18	of	of	IN
18542	4666	19	mace	mace	NN
18542	4666	20	,	,	,
18542	4666	21	and	and	CC
18542	4666	22	Worcestershire	Worcestershire	NNP
18542	4666	23	Sauce	Sauce	NNP
18542	4666	24	.	.	.
18542	4667	1	Fold	fold	VB
18542	4667	2	in	in	RP
18542	4667	3	carefully	carefully	RB
18542	4667	4	the	the	DT
18542	4667	5	beaten	beat	VBN
18542	4667	6	whites	white	NNS
18542	4667	7	of	of	IN
18542	4667	8	four	four	CD
18542	4667	9	eggs	egg	NNS
18542	4667	10	.	.	.
18542	4668	1	Turn	turn	VB
18542	4668	2	into	into	IN
18542	4668	3	buttered	butter	VBN
18542	4668	4	moulds	mould	NNS
18542	4668	5	(	(	-LRB-
18542	4668	6	round	round	JJ
18542	4668	7	bottomed	bottom	VBN
18542	4668	8	ones	one	NNS
18542	4668	9	)	)	-RRB-
18542	4668	10	and	and	CC
18542	4668	11	steam	steam	VB
18542	4668	12	one	one	CD
18542	4668	13	-	-	HYPH
18542	4668	14	half	half	NN
18542	4668	15	hour	hour	NN
18542	4668	16	.	.	.
18542	4669	1	Turn	turn	VB
18542	4669	2	out	out	RP
18542	4669	3	on	on	IN
18542	4669	4	separate	separate	JJ
18542	4669	5	plates	plate	NNS
18542	4669	6	,	,	,
18542	4669	7	surround	surround	VBP
18542	4669	8	[	[	-LRB-
18542	4669	9	Page	page	NN
18542	4669	10	474	474	CD
18542	4669	11	]	]	-RRB-
18542	4669	12	with	with	IN
18542	4669	13	the	the	DT
18542	4669	14	sauce	sauce	NN
18542	4669	15	,	,	,
18542	4669	16	and	and	CC
18542	4669	17	drop	drop	VB
18542	4669	18	tiny	tiny	JJ
18542	4669	19	balls	ball	NNS
18542	4669	20	of	of	IN
18542	4669	21	boiled	boil	VBN
18542	4669	22	potato	potato	NN
18542	4669	23	in	in	IN
18542	4669	24	the	the	DT
18542	4669	25	sauce	sauce	NN
18542	4669	26	.	.	.
18542	4670	1	For	for	IN
18542	4670	2	sauce	sauce	NN
18542	4670	3	,	,	,
18542	4670	4	make	make	VB
18542	4670	5	a	a	DT
18542	4670	6	stock	stock	NN
18542	4670	7	of	of	IN
18542	4670	8	the	the	DT
18542	4670	9	fish	fish	NN
18542	4670	10	bones	bone	NNS
18542	4670	11	and	and	CC
18542	4670	12	add	add	VB
18542	4670	13	to	to	IN
18542	4670	14	it	-PRON-	PRP
18542	4670	15	two	two	CD
18542	4670	16	tablespoonfuls	tablespoonful	NNS
18542	4670	17	of	of	IN
18542	4670	18	butter	butter	NN
18542	4670	19	and	and	CC
18542	4670	20	two	two	CD
18542	4670	21	of	of	IN
18542	4670	22	flour	flour	NN
18542	4670	23	cooked	cook	VBN
18542	4670	24	together	together	RB
18542	4670	25	.	.	.
18542	4671	1	There	there	EX
18542	4671	2	should	should	MD
18542	4671	3	be	be	VB
18542	4671	4	one	one	CD
18542	4671	5	and	and	CC
18542	4671	6	one	one	CD
18542	4671	7	-	-	HYPH
18542	4671	8	half	half	NN
18542	4671	9	cupfuls	cupful	NNS
18542	4671	10	of	of	IN
18542	4671	11	stock	stock	NN
18542	4671	12	.	.	.
18542	4672	1	Add	add	VB
18542	4672	2	one	one	CD
18542	4672	3	-	-	HYPH
18542	4672	4	half	half	NN
18542	4672	5	cupful	cupful	NN
18542	4672	6	of	of	IN
18542	4672	7	cream	cream	NN
18542	4672	8	;	;	:
18542	4672	9	and	and	CC
18542	4672	10	,	,	,
18542	4672	11	when	when	WRB
18542	4672	12	boiling	boil	VBG
18542	4672	13	,	,	,
18542	4672	14	salt	salt	NN
18542	4672	15	,	,	,
18542	4672	16	pepper	pepper	NN
18542	4672	17	,	,	,
18542	4672	18	and	and	CC
18542	4672	19	one	one	CD
18542	4672	20	tablespoonful	tablespoonful	NN
18542	4672	21	of	of	IN
18542	4672	22	grated	grate	VBN
18542	4672	23	horse	horse	NN
18542	4672	24	-	-	HYPH
18542	4672	25	radish	radish	NN
18542	4672	26	soaked	soak	VBN
18542	4672	27	in	in	IN
18542	4672	28	lemon	lemon	NN
18542	4672	29	-	-	HYPH
18542	4672	30	juice	juice	NN
18542	4672	31	.	.	.
18542	4673	1	MOULD	MOULD	NNP
18542	4673	2	OF	of	IN
18542	4673	3	FISH	FISH	NNP
18542	4673	4	Line	Line	NNP
18542	4673	5	a	a	DT
18542	4673	6	buttered	butter	VBN
18542	4673	7	mould	mould	NN
18542	4673	8	with	with	IN
18542	4673	9	seasoned	season	VBN
18542	4673	10	mashed	mash	VBN
18542	4673	11	potato	potato	NN
18542	4673	12	and	and	CC
18542	4673	13	fill	fill	VB
18542	4673	14	the	the	DT
18542	4673	15	centre	centre	NN
18542	4673	16	with	with	IN
18542	4673	17	alternate	alternate	JJ
18542	4673	18	layers	layer	NNS
18542	4673	19	of	of	IN
18542	4673	20	Creamed	Creamed	NNP
18542	4673	21	Fish	Fish	NNP
18542	4673	22	and	and	CC
18542	4673	23	sliced	slice	VBD
18542	4673	24	hard	hard	RB
18542	4673	25	-	-	HYPH
18542	4673	26	boiled	boil	VBN
18542	4673	27	eggs	egg	NNS
18542	4673	28	.	.	.
18542	4674	1	Cover	cover	VB
18542	4674	2	with	with	IN
18542	4674	3	the	the	DT
18542	4674	4	potato	potato	NN
18542	4674	5	and	and	CC
18542	4674	6	steam	steam	NN
18542	4674	7	or	or	CC
18542	4674	8	bake	bake	NN
18542	4674	9	.	.	.
18542	4675	1	Turn	turn	VB
18542	4675	2	out	out	RP
18542	4675	3	and	and	CC
18542	4675	4	serve	serve	VB
18542	4675	5	with	with	IN
18542	4675	6	any	any	DT
18542	4675	7	preferred	preferred	JJ
18542	4675	8	sauce	sauce	NN
18542	4675	9	.	.	.
18542	4676	1	FISH	fish	NN
18542	4676	2	PATTIES	patty	NNS
18542	4676	3	--	--	:
18542	4676	4	I	-PRON-	PRP
18542	4676	5	Mix	mix	VBP
18542	4676	6	cold	cold	JJ
18542	4676	7	cooked	cook	VBN
18542	4676	8	flaked	flaked	JJ
18542	4676	9	fish	fish	NN
18542	4676	10	with	with	IN
18542	4676	11	Cream	Cream	NNP
18542	4676	12	Sauce	Sauce	NNP
18542	4676	13	and	and	CC
18542	4676	14	put	put	VBD
18542	4676	15	into	into	IN
18542	4676	16	buttered	butter	VBN
18542	4676	17	patty	patty	NN
18542	4676	18	-	-	HYPH
18542	4676	19	shells	shell	NNS
18542	4676	20	with	with	IN
18542	4676	21	alternate	alternate	JJ
18542	4676	22	layers	layer	NNS
18542	4676	23	of	of	IN
18542	4676	24	crumbs	crumb	NNS
18542	4676	25	.	.	.
18542	4677	1	Sprinkle	sprinkle	VB
18542	4677	2	with	with	IN
18542	4677	3	crumbs	crumb	NNS
18542	4677	4	,	,	,
18542	4677	5	dot	dot	VBP
18542	4677	6	with	with	IN
18542	4677	7	butter	butter	NN
18542	4677	8	,	,	,
18542	4677	9	and	and	CC
18542	4677	10	brown	brown	NNP
18542	4677	11	in	in	IN
18542	4677	12	the	the	DT
18542	4677	13	oven	oven	NN
18542	4677	14	.	.	.
18542	4678	1	FISH	fish	NN
18542	4678	2	PATTIES	patty	NNS
18542	4678	3	--	--	:
18542	4678	4	II	II	NNP
18542	4678	5	Reheat	Reheat	NNP
18542	4678	6	cold	cold	JJ
18542	4678	7	cooked	cook	VBN
18542	4678	8	flaked	flake	VBN
18542	4678	9	fish	fish	NN
18542	4678	10	in	in	IN
18542	4678	11	Béchamel	Béchamel	NNP
18542	4678	12	Sauce	Sauce	NNP
18542	4678	13	,	,	,
18542	4678	14	adding	add	VBG
18542	4678	15	a	a	DT
18542	4678	16	few	few	JJ
18542	4678	17	cooked	cook	VBN
18542	4678	18	mushrooms	mushroom	NNS
18542	4678	19	.	.	.
18542	4679	1	Fill	fill	VB
18542	4679	2	patty	patty	NN
18542	4679	3	-	-	HYPH
18542	4679	4	shells	shell	NNS
18542	4679	5	and	and	CC
18542	4679	6	brown	brown	NNP
18542	4679	7	in	in	IN
18542	4679	8	the	the	DT
18542	4679	9	oven	oven	NN
18542	4679	10	.	.	.
18542	4680	1	[	[	-LRB-
18542	4680	2	Page	page	NN
18542	4680	3	475	475	CD
18542	4680	4	]	]	-RRB-
18542	4680	5	FISH	fish	NN
18542	4680	6	AND	and	CC
18542	4680	7	OYSTER	OYSTER	NNP
18542	4680	8	PIE	PIE	NNP
18542	4680	9	Butter	Butter	NNP
18542	4680	10	a	a	DT
18542	4680	11	baking	baking	NN
18542	4680	12	-	-	HYPH
18542	4680	13	dish	dish	NN
18542	4680	14	and	and	CC
18542	4680	15	put	put	VBD
18542	4680	16	in	in	RP
18542	4680	17	a	a	DT
18542	4680	18	layer	layer	NN
18542	4680	19	of	of	IN
18542	4680	20	cold	cold	JJ
18542	4680	21	cooked	cook	VBN
18542	4680	22	fish	fish	NN
18542	4680	23	,	,	,
18542	4680	24	seasoning	seasoning	NN
18542	4680	25	with	with	IN
18542	4680	26	pepper	pepper	NN
18542	4680	27	and	and	CC
18542	4680	28	salt	salt	NN
18542	4680	29	.	.	.
18542	4681	1	Sprinkle	sprinkle	VB
18542	4681	2	with	with	IN
18542	4681	3	bread	bread	NN
18542	4681	4	-	-	HYPH
18542	4681	5	crumbs	crumb	NNS
18542	4681	6	,	,	,
18542	4681	7	add	add	VB
18542	4681	8	a	a	DT
18542	4681	9	layer	layer	NN
18542	4681	10	of	of	IN
18542	4681	11	oysters	oyster	NNS
18542	4681	12	,	,	,
18542	4681	13	and	and	CC
18542	4681	14	season	season	NN
18542	4681	15	with	with	IN
18542	4681	16	nutmeg	nutmeg	NNP
18542	4681	17	and	and	CC
18542	4681	18	minced	mince	VBD
18542	4681	19	parsley	parsley	NNP
18542	4681	20	.	.	.
18542	4682	1	Repeat	repeat	NN
18542	4682	2	until	until	IN
18542	4682	3	the	the	DT
18542	4682	4	dish	dish	NN
18542	4682	5	is	be	VBZ
18542	4682	6	full	full	JJ
18542	4682	7	.	.	.
18542	4683	1	Cover	cover	VB
18542	4683	2	with	with	IN
18542	4683	3	crumbs	crumb	NNS
18542	4683	4	and	and	CC
18542	4683	5	dot	dot	NN
18542	4683	6	with	with	IN
18542	4683	7	butter	butter	NN
18542	4683	8	,	,	,
18542	4683	9	or	or	CC
18542	4683	10	with	with	IN
18542	4683	11	a	a	DT
18542	4683	12	rich	rich	JJ
18542	4683	13	biscuit	biscuit	NN
18542	4683	14	dough	dough	NN
18542	4683	15	,	,	,
18542	4683	16	and	and	CC
18542	4683	17	bake	bake	VB
18542	4683	18	.	.	.
18542	4684	1	If	if	IN
18542	4684	2	the	the	DT
18542	4684	3	biscuit	biscuit	NN
18542	4684	4	crust	crust	NN
18542	4684	5	is	be	VBZ
18542	4684	6	used	use	VBN
18542	4684	7	,	,	,
18542	4684	8	rub	rub	VB
18542	4684	9	with	with	IN
18542	4684	10	butter	butter	NN
18542	4684	11	,	,	,
18542	4684	12	and	and	CC
18542	4684	13	bake	bake	VB
18542	4684	14	until	until	IN
18542	4684	15	brown	brown	NNP
18542	4684	16	.	.	.
18542	4685	1	FISH	FISH	NNS
18542	4685	2	PIE	PIE	NNP
18542	4685	3	Soak	Soak	NNP
18542	4685	4	one	one	CD
18542	4685	5	cupful	cupful	NN
18542	4685	6	of	of	IN
18542	4685	7	stale	stale	JJ
18542	4685	8	bread	bread	NN
18542	4685	9	-	-	HYPH
18542	4685	10	crumbs	crumb	VBZ
18542	4685	11	in	in	IN
18542	4685	12	milk	milk	NN
18542	4685	13	,	,	,
18542	4685	14	add	add	VB
18542	4685	15	two	two	CD
18542	4685	16	tablespoonfuls	tablespoonful	NNS
18542	4685	17	of	of	IN
18542	4685	18	melted	melted	JJ
18542	4685	19	butter	butter	NN
18542	4685	20	,	,	,
18542	4685	21	salt	salt	NN
18542	4685	22	,	,	,
18542	4685	23	pepper	pepper	NN
18542	4685	24	,	,	,
18542	4685	25	minced	mince	VBD
18542	4685	26	parsley	parsley	NNP
18542	4685	27	,	,	,
18542	4685	28	and	and	CC
18542	4685	29	thyme	thyme	NNS
18542	4685	30	to	to	TO
18542	4685	31	season	season	VB
18542	4685	32	,	,	,
18542	4685	33	and	and	CC
18542	4685	34	beat	beat	VBD
18542	4685	35	until	until	IN
18542	4685	36	smooth	smooth	JJ
18542	4685	37	.	.	.
18542	4686	1	Skin	skin	NN
18542	4686	2	and	and	CC
18542	4686	3	bone	bone	NN
18542	4686	4	two	two	CD
18542	4686	5	medium	medium	JJ
18542	4686	6	-	-	HYPH
18542	4686	7	sized	sized	JJ
18542	4686	8	fish	fish	NN
18542	4686	9	,	,	,
18542	4686	10	using	use	VBG
18542	4686	11	bass	bass	NN
18542	4686	12	,	,	,
18542	4686	13	cod	cod	NN
18542	4686	14	,	,	,
18542	4686	15	flounder	flounder	NN
18542	4686	16	,	,	,
18542	4686	17	or	or	CC
18542	4686	18	mackerel	mackerel	NN
18542	4686	19	.	.	.
18542	4687	1	Scrape	scrape	NN
18542	4687	2	and	and	CC
18542	4687	3	pound	pound	VB
18542	4687	4	half	half	NN
18542	4687	5	of	of	IN
18542	4687	6	the	the	DT
18542	4687	7	flesh	flesh	NN
18542	4687	8	and	and	CC
18542	4687	9	add	add	VB
18542	4687	10	it	-PRON-	PRP
18542	4687	11	to	to	IN
18542	4687	12	the	the	DT
18542	4687	13	bread	bread	NN
18542	4687	14	paste	paste	NN
18542	4687	15	.	.	.
18542	4688	1	Cut	cut	VB
18542	4688	2	the	the	DT
18542	4688	3	rest	rest	NN
18542	4688	4	of	of	IN
18542	4688	5	the	the	DT
18542	4688	6	fish	fish	NN
18542	4688	7	into	into	IN
18542	4688	8	slices	slice	NNS
18542	4688	9	,	,	,
18542	4688	10	season	season	VB
18542	4688	11	it	-PRON-	PRP
18542	4688	12	,	,	,
18542	4688	13	and	and	CC
18542	4688	14	arrange	arrange	VB
18542	4688	15	in	in	IN
18542	4688	16	layers	layer	NNS
18542	4688	17	in	in	IN
18542	4688	18	a	a	DT
18542	4688	19	deep	deep	JJ
18542	4688	20	baking	baking	NN
18542	4688	21	-	-	HYPH
18542	4688	22	dish	dish	NN
18542	4688	23	,	,	,
18542	4688	24	spreading	spread	VBG
18542	4688	25	each	each	DT
18542	4688	26	layer	layer	NN
18542	4688	27	with	with	IN
18542	4688	28	the	the	DT
18542	4688	29	paste	paste	NN
18542	4688	30	and	and	CC
18542	4688	31	seasoning	seasoning	NN
18542	4688	32	.	.	.
18542	4689	1	Cover	cover	VB
18542	4689	2	with	with	IN
18542	4689	3	thin	thin	JJ
18542	4689	4	slices	slice	NNS
18542	4689	5	of	of	IN
18542	4689	6	bacon	bacon	NN
18542	4689	7	and	and	CC
18542	4689	8	pour	pour	VB
18542	4689	9	over	over	IN
18542	4689	10	one	one	CD
18542	4689	11	cupful	cupful	NN
18542	4689	12	of	of	IN
18542	4689	13	stock	stock	NN
18542	4689	14	.	.	.
18542	4690	1	Cover	cover	VB
18542	4690	2	the	the	DT
18542	4690	3	pie	pie	NN
18542	4690	4	with	with	IN
18542	4690	5	pastry	pastry	NN
18542	4690	6	,	,	,
18542	4690	7	leaving	leave	VBG
18542	4690	8	a	a	DT
18542	4690	9	hole	hole	NN
18542	4690	10	in	in	IN
18542	4690	11	the	the	DT
18542	4690	12	middle	middle	NN
18542	4690	13	for	for	IN
18542	4690	14	the	the	DT
18542	4690	15	steam	steam	NN
18542	4690	16	to	to	TO
18542	4690	17	escape	escape	VB
18542	4690	18	.	.	.
18542	4691	1	Cover	cover	VB
18542	4691	2	with	with	IN
18542	4691	3	buttered	butter	VBN
18542	4691	4	paper	paper	NN
18542	4691	5	and	and	CC
18542	4691	6	bake	bake	NN
18542	4691	7	for	for	IN
18542	4691	8	three	three	CD
18542	4691	9	hours	hour	NNS
18542	4691	10	in	in	IN
18542	4691	11	a	a	DT
18542	4691	12	slow	slow	JJ
18542	4691	13	oven	oven	NN
18542	4691	14	.	.	.
18542	4692	1	Take	take	VB
18542	4692	2	off	off	RP
18542	4692	3	the	the	DT
18542	4692	4	paper	paper	NN
18542	4692	5	,	,	,
18542	4692	6	brown	brown	VB
18542	4692	7	the	the	DT
18542	4692	8	crust	crust	NN
18542	4692	9	,	,	,
18542	4692	10	and	and	CC
18542	4692	11	pour	pour	VB
18542	4692	12	into	into	IN
18542	4692	13	the	the	DT
18542	4692	14	hole	hole	NN
18542	4692	15	half	half	PDT
18542	4692	16	a	a	DT
18542	4692	17	cupful	cupful	NN
18542	4692	18	of	of	IN
18542	4692	19	stock	stock	NN
18542	4692	20	to	to	IN
18542	4692	21	which	which	WDT
18542	4692	22	a	a	DT
18542	4692	23	tablespoonful	tablespoonful	NN
18542	4692	24	of	of	IN
18542	4692	25	Sherry	Sherry	NNP
18542	4692	26	or	or	CC
18542	4692	27	white	white	JJ
18542	4692	28	wine	wine	NN
18542	4692	29	[	[	-LRB-
18542	4692	30	Page	page	NN
18542	4692	31	476	476	CD
18542	4692	32	]	]	-RRB-
18542	4692	33	has	have	VBZ
18542	4692	34	been	be	VBN
18542	4692	35	added	add	VBN
18542	4692	36	.	.	.
18542	4693	1	Serve	serve	VB
18542	4693	2	cold	cold	NN
18542	4693	3	.	.	.
18542	4694	1	NORMANDY	NORMANDY	NNP
18542	4694	2	FISH	FISH	NNP
18542	4694	3	PIE	PIE	NNP
18542	4694	4	Fill	Fill	NNP
18542	4694	5	a	a	DT
18542	4694	6	baking	baking	NN
18542	4694	7	-	-	HYPH
18542	4694	8	dish	dish	NN
18542	4694	9	with	with	IN
18542	4694	10	any	any	DT
18542	4694	11	kind	kind	NN
18542	4694	12	of	of	IN
18542	4694	13	fish	fish	NN
18542	4694	14	,	,	,
18542	4694	15	freed	free	VBN
18542	4694	16	from	from	IN
18542	4694	17	skin	skin	NN
18542	4694	18	,	,	,
18542	4694	19	fat	fat	NN
18542	4694	20	,	,	,
18542	4694	21	and	and	CC
18542	4694	22	bone	bone	NN
18542	4694	23	,	,	,
18542	4694	24	and	and	CC
18542	4694	25	cut	cut	VBD
18542	4694	26	into	into	IN
18542	4694	27	small	small	JJ
18542	4694	28	pieces	piece	NNS
18542	4694	29	.	.	.
18542	4695	1	Season	season	NN
18542	4695	2	with	with	IN
18542	4695	3	minced	mince	VBN
18542	4695	4	parsley	parsley	NN
18542	4695	5	,	,	,
18542	4695	6	grated	grate	VBD
18542	4695	7	nutmeg	nutmeg	NNP
18542	4695	8	,	,	,
18542	4695	9	salt	salt	NN
18542	4695	10	,	,	,
18542	4695	11	cayenne	cayenne	NN
18542	4695	12	,	,	,
18542	4695	13	black	black	JJ
18542	4695	14	pepper	pepper	NN
18542	4695	15	,	,	,
18542	4695	16	and	and	CC
18542	4695	17	mushroom	mushroom	NN
18542	4695	18	catsup	catsup	NN
18542	4695	19	.	.	.
18542	4696	1	Moisten	moisten	VB
18542	4696	2	with	with	IN
18542	4696	3	white	white	JJ
18542	4696	4	wine	wine	NN
18542	4696	5	and	and	CC
18542	4696	6	brandy	brandy	NN
18542	4696	7	in	in	IN
18542	4696	8	equal	equal	JJ
18542	4696	9	parts	part	NNS
18542	4696	10	,	,	,
18542	4696	11	cover	cover	NN
18542	4696	12	,	,	,
18542	4696	13	bake	bake	NN
18542	4696	14	,	,	,
18542	4696	15	and	and	CC
18542	4696	16	serve	serve	VB
18542	4696	17	very	very	RB
18542	4696	18	hot	hot	JJ
18542	4696	19	.	.	.
18542	4697	1	FISH	fish	NN
18542	4697	2	PIQUANT	PIQUANT	NNS
18542	4697	3	Boil	boil	VBP
18542	4697	4	the	the	DT
18542	4697	5	fish	fish	NN
18542	4697	6	whole	whole	JJ
18542	4697	7	in	in	IN
18542	4697	8	water	water	NN
18542	4697	9	seasoned	season	VBN
18542	4697	10	well	well	RB
18542	4697	11	with	with	IN
18542	4697	12	onion	onion	NN
18542	4697	13	,	,	,
18542	4697	14	celery	celery	NN
18542	4697	15	,	,	,
18542	4697	16	salt	salt	NN
18542	4697	17	,	,	,
18542	4697	18	red	red	JJ
18542	4697	19	pepper	pepper	NN
18542	4697	20	,	,	,
18542	4697	21	and	and	CC
18542	4697	22	a	a	DT
18542	4697	23	tiny	tiny	JJ
18542	4697	24	bit	bit	NN
18542	4697	25	of	of	IN
18542	4697	26	garlic	garlic	NN
18542	4697	27	.	.	.
18542	4698	1	When	when	WRB
18542	4698	2	tender	tender	NN
18542	4698	3	,	,	,
18542	4698	4	drain	drain	VBP
18542	4698	5	,	,	,
18542	4698	6	and	and	CC
18542	4698	7	put	put	VBD
18542	4698	8	on	on	RP
18542	4698	9	a	a	DT
18542	4698	10	platter	platter	NN
18542	4698	11	.	.	.
18542	4699	1	Mix	mix	VB
18542	4699	2	a	a	DT
18542	4699	3	lump	lump	NN
18542	4699	4	of	of	IN
18542	4699	5	butter	butter	NN
18542	4699	6	the	the	DT
18542	4699	7	size	size	NN
18542	4699	8	of	of	IN
18542	4699	9	an	an	DT
18542	4699	10	egg	egg	NN
18542	4699	11	with	with	IN
18542	4699	12	three	three	CD
18542	4699	13	tablespoonfuls	tablespoonful	NNS
18542	4699	14	of	of	IN
18542	4699	15	flour	flour	NN
18542	4699	16	,	,	,
18542	4699	17	then	then	RB
18542	4699	18	add	add	VB
18542	4699	19	the	the	DT
18542	4699	20	juice	juice	NN
18542	4699	21	of	of	IN
18542	4699	22	one	one	CD
18542	4699	23	or	or	CC
18542	4699	24	two	two	CD
18542	4699	25	lemons	lemon	NNS
18542	4699	26	(	(	-LRB-
18542	4699	27	according	accord	VBG
18542	4699	28	to	to	IN
18542	4699	29	size	size	NN
18542	4699	30	)	)	-RRB-
18542	4699	31	.	.	.
18542	4700	1	Stir	stir	VB
18542	4700	2	into	into	IN
18542	4700	3	this	this	DT
18542	4700	4	three	three	CD
18542	4700	5	cupfuls	cupful	NNS
18542	4700	6	of	of	IN
18542	4700	7	the	the	DT
18542	4700	8	water	water	NN
18542	4700	9	in	in	IN
18542	4700	10	which	which	WDT
18542	4700	11	the	the	DT
18542	4700	12	fish	fish	NN
18542	4700	13	was	be	VBD
18542	4700	14	boiled	boil	VBN
18542	4700	15	,	,	,
18542	4700	16	put	put	VBN
18542	4700	17	back	back	RB
18542	4700	18	on	on	IN
18542	4700	19	the	the	DT
18542	4700	20	stove	stove	NN
18542	4700	21	,	,	,
18542	4700	22	and	and	CC
18542	4700	23	stir	stir	VB
18542	4700	24	until	until	IN
18542	4700	25	thickened	thicken	VBN
18542	4700	26	.	.	.
18542	4701	1	Remove	remove	VB
18542	4701	2	from	from	IN
18542	4701	3	the	the	DT
18542	4701	4	fire	fire	NN
18542	4701	5	,	,	,
18542	4701	6	pour	pour	VBP
18542	4701	7	over	over	IN
18542	4701	8	the	the	DT
18542	4701	9	well	well	RB
18542	4701	10	-	-	HYPH
18542	4701	11	beaten	beat	VBN
18542	4701	12	yolks	yolk	NNS
18542	4701	13	of	of	IN
18542	4701	14	two	two	CD
18542	4701	15	eggs	egg	NNS
18542	4701	16	,	,	,
18542	4701	17	add	add	VB
18542	4701	18	some	some	DT
18542	4701	19	cut	cut	NN
18542	4701	20	up	up	RP
18542	4701	21	pickles	pickle	NNS
18542	4701	22	and	and	CC
18542	4701	23	olives	olive	NNS
18542	4701	24	,	,	,
18542	4701	25	pour	pour	VBP
18542	4701	26	over	over	IN
18542	4701	27	the	the	DT
18542	4701	28	fish	fish	NN
18542	4701	29	,	,	,
18542	4701	30	and	and	CC
18542	4701	31	garnish	garnish	VB
18542	4701	32	with	with	IN
18542	4701	33	parsley	parsley	NNP
18542	4701	34	or	or	CC
18542	4701	35	celery	celery	NN
18542	4701	36	tops	top	NNS
18542	4701	37	.	.	.
18542	4702	1	PICKLED	pickled	NN
18542	4702	2	FISH	FISH	NNS
18542	4702	3	--	--	:
18542	4702	4	I	-PRON-	PRP
18542	4702	5	Cut	cut	VBP
18542	4702	6	any	any	DT
18542	4702	7	kind	kind	NN
18542	4702	8	of	of	IN
18542	4702	9	fish	fish	NN
18542	4702	10	into	into	IN
18542	4702	11	pieces	piece	NNS
18542	4702	12	,	,	,
18542	4702	13	dredge	dredge	NN
18542	4702	14	with	with	IN
18542	4702	15	flour	flour	NN
18542	4702	16	,	,	,
18542	4702	17	and	and	CC
18542	4702	18	fry	fry	NN
18542	4702	19	.	.	.
18542	4703	1	Cover	cover	VB
18542	4703	2	with	with	IN
18542	4703	3	hot	hot	JJ
18542	4703	4	vinegar	vinegar	NN
18542	4703	5	,	,	,
18542	4703	6	adding	add	VBG
18542	4703	7	a	a	DT
18542	4703	8	sprig	sprig	NN
18542	4703	9	of	of	IN
18542	4703	10	mint	mint	NN
18542	4703	11	,	,	,
18542	4703	12	and	and	CC
18542	4703	13	a	a	DT
18542	4703	14	pod	pod	NN
18542	4703	15	of	of	IN
18542	4703	16	pepper	pepper	NN
18542	4703	17	.	.	.
18542	4704	1	Let	let	VB
18542	4704	2	[	[	-LRB-
18542	4704	3	Page	page	NN
18542	4704	4	477	477	CD
18542	4704	5	]	]	-RRB-
18542	4704	6	cool	cool	JJ
18542	4704	7	in	in	IN
18542	4704	8	the	the	DT
18542	4704	9	liquid	liquid	NN
18542	4704	10	,	,	,
18542	4704	11	drain	drain	VB
18542	4704	12	,	,	,
18542	4704	13	and	and	CC
18542	4704	14	serve	serve	VB
18542	4704	15	very	very	RB
18542	4704	16	cold	cold	JJ
18542	4704	17	.	.	.
18542	4705	1	PICKLED	pickled	NN
18542	4705	2	FISH	FISH	NNS
18542	4705	3	--	--	:
18542	4705	4	II	II	NNP
18542	4705	5	Cut	Cut	NNP
18542	4705	6	any	any	DT
18542	4705	7	firm	firm	NN
18542	4705	8	-	-	HYPH
18542	4705	9	fleshed	flesh	VBN
18542	4705	10	fish	fish	NN
18542	4705	11	into	into	IN
18542	4705	12	small	small	JJ
18542	4705	13	pieces	piece	NNS
18542	4705	14	,	,	,
18542	4705	15	dredge	dredge	NN
18542	4705	16	with	with	IN
18542	4705	17	seasoned	season	VBN
18542	4705	18	flour	flour	NN
18542	4705	19	,	,	,
18542	4705	20	and	and	CC
18542	4705	21	fry	fry	NNP
18542	4705	22	brown	brown	NNP
18542	4705	23	in	in	IN
18542	4705	24	butter	butter	NN
18542	4705	25	.	.	.
18542	4706	1	Cover	cover	VB
18542	4706	2	with	with	IN
18542	4706	3	boiling	boil	VBG
18542	4706	4	water	water	NN
18542	4706	5	to	to	TO
18542	4706	6	which	which	WDT
18542	4706	7	half	half	PDT
18542	4706	8	a	a	DT
18542	4706	9	cupful	cupful	NN
18542	4706	10	of	of	IN
18542	4706	11	vinegar	vinegar	NN
18542	4706	12	has	have	VBZ
18542	4706	13	been	be	VBN
18542	4706	14	added	add	VBN
18542	4706	15	.	.	.
18542	4707	1	Add	add	VB
18542	4707	2	a	a	DT
18542	4707	3	chopped	chop	VBN
18542	4707	4	onion	onion	NN
18542	4707	5	,	,	,
18542	4707	6	two	two	CD
18542	4707	7	tablespoonfuls	tablespoonful	NNS
18542	4707	8	of	of	IN
18542	4707	9	olive	olive	JJ
18542	4707	10	-	-	HYPH
18542	4707	11	oil	oil	NN
18542	4707	12	,	,	,
18542	4707	13	and	and	CC
18542	4707	14	a	a	DT
18542	4707	15	teaspoonful	teaspoonful	JJ
18542	4707	16	each	each	DT
18542	4707	17	of	of	IN
18542	4707	18	ground	ground	NN
18542	4707	19	mace	mace	NN
18542	4707	20	,	,	,
18542	4707	21	cloves	clove	NNS
18542	4707	22	,	,	,
18542	4707	23	and	and	CC
18542	4707	24	allspice	allspice	NN
18542	4707	25	.	.	.
18542	4708	1	Simmer	simmer	NN
18542	4708	2	for	for	IN
18542	4708	3	an	an	DT
18542	4708	4	hour	hour	NN
18542	4708	5	and	and	CC
18542	4708	6	serve	serve	VB
18542	4708	7	very	very	RB
18542	4708	8	hot	hot	JJ
18542	4708	9	.	.	.
18542	4709	1	POTTED	potted	JJ
18542	4709	2	FISH	FISH	NNS
18542	4709	3	--	--	:
18542	4709	4	I	-PRON-	PRP
18542	4709	5	Pound	Pound	NNP
18542	4709	6	cold	cold	JJ
18542	4709	7	cooked	cook	VBN
18542	4709	8	flaked	flaked	JJ
18542	4709	9	fish	fish	NN
18542	4709	10	to	to	IN
18542	4709	11	a	a	DT
18542	4709	12	paste	paste	NN
18542	4709	13	,	,	,
18542	4709	14	seasoning	season	VBG
18542	4709	15	highly	highly	RB
18542	4709	16	with	with	IN
18542	4709	17	salt	salt	NN
18542	4709	18	,	,	,
18542	4709	19	mustard	mustard	NN
18542	4709	20	,	,	,
18542	4709	21	red	red	JJ
18542	4709	22	and	and	CC
18542	4709	23	black	black	JJ
18542	4709	24	pepper	pepper	NN
18542	4709	25	.	.	.
18542	4710	1	Add	add	VB
18542	4710	2	melted	melted	JJ
18542	4710	3	butter	butter	NN
18542	4710	4	to	to	IN
18542	4710	5	moisten	moisten	NN
18542	4710	6	,	,	,
18542	4710	7	pack	pack	VB
18542	4710	8	closely	closely	RB
18542	4710	9	in	in	IN
18542	4710	10	small	small	JJ
18542	4710	11	stone	stone	NN
18542	4710	12	jars	jar	NNS
18542	4710	13	or	or	CC
18542	4710	14	cups	cup	NNS
18542	4710	15	and	and	CC
18542	4710	16	steam	steam	NN
18542	4710	17	for	for	IN
18542	4710	18	half	half	PDT
18542	4710	19	an	an	DT
18542	4710	20	hour	hour	NN
18542	4710	21	.	.	.
18542	4711	1	Cover	cover	VB
18542	4711	2	with	with	IN
18542	4711	3	melted	melted	JJ
18542	4711	4	butter	butter	NN
18542	4711	5	and	and	CC
18542	4711	6	keep	keep	VB
18542	4711	7	in	in	RP
18542	4711	8	a	a	DT
18542	4711	9	cool	cool	JJ
18542	4711	10	place	place	NN
18542	4711	11	until	until	IN
18542	4711	12	ready	ready	JJ
18542	4711	13	to	to	TO
18542	4711	14	use	use	VB
18542	4711	15	.	.	.
18542	4712	1	POTTED	potted	JJ
18542	4712	2	FISH	FISH	NNS
18542	4712	3	--	--	:
18542	4712	4	II	II	NNP
18542	4712	5	Cut	Cut	NNP
18542	4712	6	the	the	DT
18542	4712	7	fish	fish	NN
18542	4712	8	into	into	IN
18542	4712	9	convenient	convenient	JJ
18542	4712	10	pieces	piece	NNS
18542	4712	11	for	for	IN
18542	4712	12	serving	serve	VBG
18542	4712	13	.	.	.
18542	4713	1	For	for	IN
18542	4713	2	every	every	DT
18542	4713	3	six	six	CD
18542	4713	4	pounds	pound	NNS
18542	4713	5	of	of	IN
18542	4713	6	fish	fish	NN
18542	4713	7	allow	allow	VB
18542	4713	8	one	one	CD
18542	4713	9	-	-	HYPH
18542	4713	10	fourth	fourth	NN
18542	4713	11	cupful	cupful	NN
18542	4713	12	each	each	DT
18542	4713	13	of	of	IN
18542	4713	14	salt	salt	NN
18542	4713	15	,	,	,
18542	4713	16	black	black	JJ
18542	4713	17	pepper	pepper	NN
18542	4713	18	,	,	,
18542	4713	19	and	and	CC
18542	4713	20	stick	stick	NNP
18542	4713	21	cinnamon	cinnamon	NN
18542	4713	22	,	,	,
18542	4713	23	one	one	CD
18542	4713	24	-	-	HYPH
18542	4713	25	eighth	eighth	NN
18542	4713	26	cupful	cupful	NN
18542	4713	27	of	of	IN
18542	4713	28	allspice	allspice	NN
18542	4713	29	and	and	CC
18542	4713	30	one	one	CD
18542	4713	31	teaspoonful	teaspoonful	NN
18542	4713	32	of	of	IN
18542	4713	33	clove	clove	NN
18542	4713	34	.	.	.
18542	4714	1	Put	put	VB
18542	4714	2	a	a	DT
18542	4714	3	layer	layer	NN
18542	4714	4	of	of	IN
18542	4714	5	the	the	DT
18542	4714	6	fish	fish	NN
18542	4714	7	in	in	IN
18542	4714	8	the	the	DT
18542	4714	9	bottom	bottom	NN
18542	4714	10	of	of	IN
18542	4714	11	an	an	DT
18542	4714	12	earthen	earthen	JJ
18542	4714	13	pot	pot	NN
18542	4714	14	,	,	,
18542	4714	15	[	[	-LRB-
18542	4714	16	Page	page	NN
18542	4714	17	478	478	CD
18542	4714	18	]	]	-RRB-
18542	4714	19	dredge	dredge	NN
18542	4714	20	with	with	IN
18542	4714	21	flour	flour	NN
18542	4714	22	,	,	,
18542	4714	23	sprinkle	sprinkle	VB
18542	4714	24	with	with	IN
18542	4714	25	spices	spice	NNS
18542	4714	26	,	,	,
18542	4714	27	dot	dot	NN
18542	4714	28	with	with	IN
18542	4714	29	butter	butter	NN
18542	4714	30	,	,	,
18542	4714	31	and	and	CC
18542	4714	32	continue	continue	VB
18542	4714	33	until	until	IN
18542	4714	34	the	the	DT
18542	4714	35	dish	dish	NN
18542	4714	36	is	be	VBZ
18542	4714	37	full	full	JJ
18542	4714	38	.	.	.
18542	4715	1	Fill	fill	VB
18542	4715	2	the	the	DT
18542	4715	3	jar	jar	NN
18542	4715	4	with	with	IN
18542	4715	5	equal	equal	JJ
18542	4715	6	parts	part	NNS
18542	4715	7	of	of	IN
18542	4715	8	vinegar	vinegar	NN
18542	4715	9	and	and	CC
18542	4715	10	water	water	NN
18542	4715	11	,	,	,
18542	4715	12	cover	cover	VB
18542	4715	13	tightly	tightly	RB
18542	4715	14	,	,	,
18542	4715	15	and	and	CC
18542	4715	16	bake	bake	VB
18542	4715	17	for	for	IN
18542	4715	18	five	five	CD
18542	4715	19	hours	hour	NNS
18542	4715	20	in	in	IN
18542	4715	21	a	a	DT
18542	4715	22	slow	slow	JJ
18542	4715	23	oven	oven	NN
18542	4715	24	.	.	.
18542	4716	1	Serve	serve	VB
18542	4716	2	cold	cold	NN
18542	4716	3	.	.	.
18542	4717	1	POTTED	potted	JJ
18542	4717	2	FISH	FISH	NNS
18542	4717	3	--	--	:
18542	4717	4	III	iii	CD
18542	4717	5	Clean	clean	JJ
18542	4717	6	,	,	,
18542	4717	7	skin	skin	NN
18542	4717	8	,	,	,
18542	4717	9	split	split	NN
18542	4717	10	,	,	,
18542	4717	11	bone	bone	NN
18542	4717	12	,	,	,
18542	4717	13	and	and	CC
18542	4717	14	cut	cut	VBN
18542	4717	15	in	in	IN
18542	4717	16	small	small	JJ
18542	4717	17	pieces	piece	NNS
18542	4717	18	three	three	CD
18542	4717	19	shad	shad	NN
18542	4717	20	or	or	CC
18542	4717	21	half	half	PDT
18542	4717	22	a	a	DT
18542	4717	23	dozen	dozen	NN
18542	4717	24	small	small	JJ
18542	4717	25	mackerel	mackerel	NN
18542	4717	26	.	.	.
18542	4718	1	Pack	pack	NN
18542	4718	2	in	in	IN
18542	4718	3	layers	layer	NNS
18542	4718	4	in	in	IN
18542	4718	5	a	a	DT
18542	4718	6	small	small	JJ
18542	4718	7	stone	stone	NN
18542	4718	8	jar	jar	NN
18542	4718	9	,	,	,
18542	4718	10	sprinkling	sprinkle	VBG
18542	4718	11	each	each	DT
18542	4718	12	layer	layer	NN
18542	4718	13	with	with	IN
18542	4718	14	salt	salt	NN
18542	4718	15	,	,	,
18542	4718	16	cayenne	cayenne	NN
18542	4718	17	,	,	,
18542	4718	18	and	and	CC
18542	4718	19	whole	whole	JJ
18542	4718	20	spices	spice	NNS
18542	4718	21	.	.	.
18542	4719	1	Cover	cover	VB
18542	4719	2	with	with	IN
18542	4719	3	vinegar	vinegar	NN
18542	4719	4	,	,	,
18542	4719	5	close	close	VB
18542	4719	6	the	the	DT
18542	4719	7	jar	jar	NN
18542	4719	8	tightly	tightly	RB
18542	4719	9	,	,	,
18542	4719	10	and	and	CC
18542	4719	11	bake	bake	VB
18542	4719	12	for	for	IN
18542	4719	13	five	five	CD
18542	4719	14	or	or	CC
18542	4719	15	six	six	CD
18542	4719	16	hours	hour	NNS
18542	4719	17	in	in	IN
18542	4719	18	a	a	DT
18542	4719	19	slow	slow	JJ
18542	4719	20	oven	oven	NN
18542	4719	21	.	.	.
18542	4720	1	Let	let	VB
18542	4720	2	stand	stand	VB
18542	4720	3	for	for	IN
18542	4720	4	two	two	CD
18542	4720	5	or	or	CC
18542	4720	6	three	three	CD
18542	4720	7	days	day	NNS
18542	4720	8	before	before	IN
18542	4720	9	using	use	VBG
18542	4720	10	.	.	.
18542	4721	1	All	all	PDT
18542	4721	2	the	the	DT
18542	4721	3	small	small	JJ
18542	4721	4	bones	bone	NNS
18542	4721	5	will	will	MD
18542	4721	6	be	be	VB
18542	4721	7	dissolved	dissolve	VBN
18542	4721	8	.	.	.
18542	4722	1	RÉCHAUFFÉ	réchauffé	RB
18542	4722	2	OF	of	IN
18542	4722	3	FISH	FISH	NNS
18542	4722	4	--	--	:
18542	4722	5	I	-PRON-	PRP
18542	4722	6	Take	take	VBP
18542	4722	7	two	two	CD
18542	4722	8	cupfuls	cupful	NNS
18542	4722	9	of	of	IN
18542	4722	10	cold	cold	JJ
18542	4722	11	cooked	cook	VBN
18542	4722	12	flaked	flake	VBN
18542	4722	13	fish	fish	NN
18542	4722	14	and	and	CC
18542	4722	15	put	put	VBD
18542	4722	16	into	into	IN
18542	4722	17	the	the	DT
18542	4722	18	chafing	chafe	VBG
18542	4722	19	dish	dish	NN
18542	4722	20	with	with	IN
18542	4722	21	two	two	CD
18542	4722	22	tablespoonfuls	tablespoonful	NNS
18542	4722	23	of	of	IN
18542	4722	24	butter	butter	NN
18542	4722	25	,	,	,
18542	4722	26	one	one	CD
18542	4722	27	cupful	cupful	NN
18542	4722	28	of	of	IN
18542	4722	29	crumbs	crumb	NNS
18542	4722	30	,	,	,
18542	4722	31	salt	salt	NN
18542	4722	32	and	and	CC
18542	4722	33	pepper	pepper	NN
18542	4722	34	to	to	IN
18542	4722	35	season	season	NN
18542	4722	36	,	,	,
18542	4722	37	and	and	CC
18542	4722	38	one	one	CD
18542	4722	39	egg	egg	NN
18542	4722	40	beaten	beat	VBN
18542	4722	41	smooth	smooth	JJ
18542	4722	42	with	with	IN
18542	4722	43	half	half	PDT
18542	4722	44	a	a	DT
18542	4722	45	cupful	cupful	NN
18542	4722	46	of	of	IN
18542	4722	47	cream	cream	NN
18542	4722	48	.	.	.
18542	4723	1	Simmer	simmer	NN
18542	4723	2	for	for	IN
18542	4723	3	five	five	CD
18542	4723	4	or	or	CC
18542	4723	5	six	six	CD
18542	4723	6	minutes	minute	NNS
18542	4723	7	.	.	.
18542	4724	1	RÉCHAUFFÉ	réchauffé	RB
18542	4724	2	OF	of	IN
18542	4724	3	FISH	FISH	NNS
18542	4724	4	--	--	:
18542	4724	5	II	II	NNP
18542	4724	6	Reheat	Reheat	NNP
18542	4724	7	one	one	CD
18542	4724	8	cupful	cupful	NN
18542	4724	9	of	of	IN
18542	4724	10	cooked	cooked	JJ
18542	4724	11	flaked	flake	VBN
18542	4724	12	fish	fish	NN
18542	4724	13	and	and	CC
18542	4724	14	one	one	CD
18542	4724	15	cupful	cupful	NN
18542	4724	16	of	of	IN
18542	4724	17	cooked	cooked	JJ
18542	4724	18	macaroni	macaroni	NNP
18542	4724	19	in	in	IN
18542	4724	20	butter	butter	NN
18542	4724	21	.	.	.
18542	4725	1	Season	season	NN
18542	4725	2	with	with	IN
18542	4725	3	salt	salt	NN
18542	4725	4	,	,	,
18542	4725	5	pepper	pepper	NN
18542	4725	6	,	,	,
18542	4725	7	and	and	CC
18542	4725	8	tabasco	tabasco	NN
18542	4725	9	sauce	sauce	NN
18542	4725	10	,	,	,
18542	4725	11	and	and	CC
18542	4725	12	[	[	-LRB-
18542	4725	13	Page	page	NN
18542	4725	14	479	479	CD
18542	4725	15	]	]	-RRB-
18542	4725	16	add	add	VB
18542	4725	17	one	one	CD
18542	4725	18	cupful	cupful	NN
18542	4725	19	of	of	IN
18542	4725	20	stewed	stew	VBN
18542	4725	21	and	and	CC
18542	4725	22	strained	strained	JJ
18542	4725	23	tomatoes	tomato	NNS
18542	4725	24	.	.	.
18542	4726	1	Heat	heat	VB
18542	4726	2	thoroughly	thoroughly	RB
18542	4726	3	and	and	CC
18542	4726	4	serve	serve	VB
18542	4726	5	.	.	.
18542	4727	1	RÉCHAUFFÉ	réchauffé	RB
18542	4727	2	OF	of	IN
18542	4727	3	FISH	FISH	NNS
18542	4727	4	--	--	:
18542	4727	5	III	III	NNP
18542	4727	6	Prepare	prepare	VB
18542	4727	7	a	a	DT
18542	4727	8	Cream	Cream	NNP
18542	4727	9	Sauce	Sauce	NNP
18542	4727	10	,	,	,
18542	4727	11	using	use	VBG
18542	4727	12	for	for	IN
18542	4727	13	liquid	liquid	JJ
18542	4727	14	equal	equal	JJ
18542	4727	15	parts	part	NNS
18542	4727	16	of	of	IN
18542	4727	17	cream	cream	NN
18542	4727	18	and	and	CC
18542	4727	19	fish	fish	NN
18542	4727	20	stock	stock	NN
18542	4727	21	.	.	.
18542	4728	1	Add	add	VB
18542	4728	2	cold	cold	NN
18542	4728	3	cooked	cooked	JJ
18542	4728	4	flaked	flake	VBN
18542	4728	5	fish	fish	NN
18542	4728	6	which	which	WDT
18542	4728	7	has	have	VBZ
18542	4728	8	been	be	VBN
18542	4728	9	seasoned	season	VBN
18542	4728	10	with	with	IN
18542	4728	11	salt	salt	NN
18542	4728	12	,	,	,
18542	4728	13	pepper	pepper	NN
18542	4728	14	,	,	,
18542	4728	15	oil	oil	NN
18542	4728	16	,	,	,
18542	4728	17	and	and	CC
18542	4728	18	lemon	lemon	NN
18542	4728	19	-	-	HYPH
18542	4728	20	juice	juice	NN
18542	4728	21	.	.	.
18542	4729	1	Reheat	reheat	NN
18542	4729	2	,	,	,
18542	4729	3	season	season	NN
18542	4729	4	with	with	IN
18542	4729	5	anchovy	anchovy	JJ
18542	4729	6	paste	paste	NN
18542	4729	7	and	and	CC
18542	4729	8	minced	mince	VBD
18542	4729	9	parsley	parsley	NN
18542	4729	10	,	,	,
18542	4729	11	and	and	CC
18542	4729	12	serve	serve	VB
18542	4729	13	.	.	.
18542	4730	1	RÉCHAUFFÉ	réchauffé	RB
18542	4730	2	OF	of	IN
18542	4730	3	FISH	FISH	NNS
18542	4730	4	--	--	:
18542	4730	5	IV	IV	NNP
18542	4730	6	Allow	Allow	NNP
18542	4730	7	one	one	CD
18542	4730	8	cupful	cupful	NN
18542	4730	9	of	of	IN
18542	4730	10	Egg	Egg	NNP
18542	4730	11	Sauce	Sauce	NNP
18542	4730	12	and	and	CC
18542	4730	13	four	four	CD
18542	4730	14	cupfuls	cupful	NNS
18542	4730	15	of	of	IN
18542	4730	16	mashed	mashed	JJ
18542	4730	17	potato	potato	NN
18542	4730	18	to	to	IN
18542	4730	19	each	each	DT
18542	4730	20	two	two	CD
18542	4730	21	cupfuls	cupful	NNS
18542	4730	22	of	of	IN
18542	4730	23	cold	cold	JJ
18542	4730	24	cooked	cook	VBN
18542	4730	25	flaked	flaked	JJ
18542	4730	26	fish	fish	NN
18542	4730	27	.	.	.
18542	4731	1	Put	put	VB
18542	4731	2	a	a	DT
18542	4731	3	layer	layer	NN
18542	4731	4	of	of	IN
18542	4731	5	potato	potato	NN
18542	4731	6	in	in	IN
18542	4731	7	a	a	DT
18542	4731	8	baking	baking	NN
18542	4731	9	-	-	HYPH
18542	4731	10	dish	dish	NN
18542	4731	11	,	,	,
18542	4731	12	lay	lie	VBD
18542	4731	13	the	the	DT
18542	4731	14	fish	fish	NN
18542	4731	15	upon	upon	IN
18542	4731	16	it	-PRON-	PRP
18542	4731	17	,	,	,
18542	4731	18	add	add	VB
18542	4731	19	the	the	DT
18542	4731	20	sauce	sauce	NN
18542	4731	21	,	,	,
18542	4731	22	cover	cover	VB
18542	4731	23	with	with	IN
18542	4731	24	potato	potato	NN
18542	4731	25	,	,	,
18542	4731	26	spread	spread	VBN
18542	4731	27	with	with	IN
18542	4731	28	melted	melted	JJ
18542	4731	29	butter	butter	NN
18542	4731	30	,	,	,
18542	4731	31	and	and	CC
18542	4731	32	brown	brown	NNP
18542	4731	33	in	in	IN
18542	4731	34	the	the	DT
18542	4731	35	oven	oven	NN
18542	4731	36	.	.	.
18542	4732	1	RÉCHAUFFÉ	réchauffé	RB
18542	4732	2	OF	of	IN
18542	4732	3	FISH	FISH	NNS
18542	4732	4	--	--	:
18542	4732	5	V	V	NNP
18542	4732	6	Brown	Brown	NNP
18542	4732	7	a	a	DT
18542	4732	8	tablespoonful	tablespoonful	NN
18542	4732	9	of	of	IN
18542	4732	10	flour	flour	NN
18542	4732	11	in	in	IN
18542	4732	12	butter	butter	NN
18542	4732	13	,	,	,
18542	4732	14	add	add	VB
18542	4732	15	two	two	CD
18542	4732	16	cupfuls	cupful	NNS
18542	4732	17	of	of	IN
18542	4732	18	milk	milk	NN
18542	4732	19	,	,	,
18542	4732	20	and	and	CC
18542	4732	21	cook	cook	VB
18542	4732	22	until	until	IN
18542	4732	23	thick	thick	JJ
18542	4732	24	,	,	,
18542	4732	25	stirring	stir	VBG
18542	4732	26	constantly	constantly	RB
18542	4732	27	.	.	.
18542	4733	1	Season	season	NN
18542	4733	2	with	with	IN
18542	4733	3	salt	salt	NN
18542	4733	4	,	,	,
18542	4733	5	pepper	pepper	NN
18542	4733	6	,	,	,
18542	4733	7	cayenne	cayenne	NN
18542	4733	8	,	,	,
18542	4733	9	ginger	ginger	NN
18542	4733	10	,	,	,
18542	4733	11	and	and	CC
18542	4733	12	mace	mace	NN
18542	4733	13	.	.	.
18542	4734	1	Reheat	reheat	VB
18542	4734	2	cold	cold	JJ
18542	4734	3	cooked	cook	VBN
18542	4734	4	flaked	flake	VBN
18542	4734	5	fish	fish	NN
18542	4734	6	in	in	IN
18542	4734	7	the	the	DT
18542	4734	8	sauce	sauce	NN
18542	4734	9	.	.	.
18542	4735	1	RÉCHAUFFÉ	réchauffé	RB
18542	4735	2	OF	of	IN
18542	4735	3	FISH	FISH	NNS
18542	4735	4	--	--	:
18542	4735	5	VI	VI	NNP
18542	4735	6	Reheat	Reheat	NNP
18542	4735	7	one	one	CD
18542	4735	8	and	and	CC
18542	4735	9	one	one	CD
18542	4735	10	-	-	HYPH
18542	4735	11	half	half	NN
18542	4735	12	cupfuls	cupful	NNS
18542	4735	13	of	of	IN
18542	4735	14	stewed	stew	VBN
18542	4735	15	[	[	-LRB-
18542	4735	16	Page	Page	NNP
18542	4735	17	480	480	CD
18542	4735	18	]	]	-RRB-
18542	4735	19	and	and	CC
18542	4735	20	strained	strained	JJ
18542	4735	21	tomatoes	tomato	NNS
18542	4735	22	,	,	,
18542	4735	23	seasoning	season	VBG
18542	4735	24	with	with	IN
18542	4735	25	salt	salt	NN
18542	4735	26	and	and	CC
18542	4735	27	pepper	pepper	NN
18542	4735	28	.	.	.
18542	4736	1	Warm	warm	JJ
18542	4736	2	cold	cold	NN
18542	4736	3	cooked	cook	VBN
18542	4736	4	flaked	flake	VBN
18542	4736	5	fish	fish	NN
18542	4736	6	in	in	IN
18542	4736	7	the	the	DT
18542	4736	8	sauce	sauce	NN
18542	4736	9	,	,	,
18542	4736	10	take	take	VBP
18542	4736	11	from	from	IN
18542	4736	12	the	the	DT
18542	4736	13	fire	fire	NN
18542	4736	14	,	,	,
18542	4736	15	add	add	VB
18542	4736	16	the	the	DT
18542	4736	17	yolk	yolk	NN
18542	4736	18	of	of	IN
18542	4736	19	an	an	DT
18542	4736	20	egg	egg	NN
18542	4736	21	beaten	beat	VBN
18542	4736	22	with	with	IN
18542	4736	23	a	a	DT
18542	4736	24	little	little	JJ
18542	4736	25	cold	cold	JJ
18542	4736	26	water	water	NN
18542	4736	27	,	,	,
18542	4736	28	and	and	CC
18542	4736	29	serve	serve	VB
18542	4736	30	.	.	.
18542	4737	1	The	the	DT
18542	4737	2	fish	fish	NN
18542	4737	3	may	may	MD
18542	4737	4	be	be	VB
18542	4737	5	put	put	VBN
18542	4737	6	on	on	IN
18542	4737	7	a	a	DT
18542	4737	8	serving	serve	VBG
18542	4737	9	-	-	HYPH
18542	4737	10	dish	dish	NN
18542	4737	11	and	and	CC
18542	4737	12	the	the	DT
18542	4737	13	sauce	sauce	NN
18542	4737	14	poured	pour	VBD
18542	4737	15	over	over	IN
18542	4737	16	it	-PRON-	PRP
18542	4737	17	if	if	IN
18542	4737	18	desired	desire	VBN
18542	4737	19	.	.	.
18542	4738	1	FISH	fish	NN
18542	4738	2	À	À	NNP
18542	4738	3	LA	LA	NNP
18542	4738	4	REINE	REINE	NNP
18542	4738	5	--	--	:
18542	4738	6	I	-PRON-	PRP
18542	4738	7	Mix	mix	VBP
18542	4738	8	one	one	CD
18542	4738	9	pound	pound	NN
18542	4738	10	of	of	IN
18542	4738	11	cold	cold	JJ
18542	4738	12	cooked	cook	VBN
18542	4738	13	flaked	flaked	JJ
18542	4738	14	fish	fish	NN
18542	4738	15	with	with	IN
18542	4738	16	Cream	Cream	NNP
18542	4738	17	Sauce	Sauce	NNP
18542	4738	18	,	,	,
18542	4738	19	seasoning	seasoning	NN
18542	4738	20	with	with	IN
18542	4738	21	salt	salt	NN
18542	4738	22	,	,	,
18542	4738	23	pepper	pepper	NN
18542	4738	24	,	,	,
18542	4738	25	and	and	CC
18542	4738	26	minced	mince	VBD
18542	4738	27	parsley	parsley	NN
18542	4738	28	.	.	.
18542	4739	1	Add	add	VB
18542	4739	2	three	three	CD
18542	4739	3	chopped	chop	VBN
18542	4739	4	mushrooms	mushroom	NNS
18542	4739	5	and	and	CC
18542	4739	6	the	the	DT
18542	4739	7	yolk	yolk	NNP
18542	4739	8	of	of	IN
18542	4739	9	one	one	CD
18542	4739	10	egg	egg	NN
18542	4739	11	well	well	RB
18542	4739	12	-	-	HYPH
18542	4739	13	beaten	beat	VBN
18542	4739	14	and	and	CC
18542	4739	15	reheat	reheat	VB
18542	4739	16	,	,	,
18542	4739	17	but	but	CC
18542	4739	18	do	do	VBP
18542	4739	19	not	not	RB
18542	4739	20	boil	boil	VB
18542	4739	21	.	.	.
18542	4740	1	Serve	serve	VB
18542	4740	2	in	in	IN
18542	4740	3	paper	paper	NN
18542	4740	4	cases	case	NNS
18542	4740	5	or	or	CC
18542	4740	6	shells	shell	NNS
18542	4740	7	.	.	.
18542	4741	1	FISH	fish	NN
18542	4741	2	À	À	NNP
18542	4741	3	LA	LA	NNP
18542	4741	4	REINE	REINE	NNP
18542	4741	5	--	--	:
18542	4741	6	II	II	NNP
18542	4741	7	Reheat	Reheat	NNP
18542	4741	8	cold	cold	JJ
18542	4741	9	cooked	cook	VBN
18542	4741	10	flaked	flake	VBN
18542	4741	11	fish	fish	NN
18542	4741	12	in	in	IN
18542	4741	13	a	a	DT
18542	4741	14	Cream	Cream	NNP
18542	4741	15	Sauce	Sauce	NNP
18542	4741	16	,	,	,
18542	4741	17	seasoning	seasoning	NN
18542	4741	18	with	with	IN
18542	4741	19	pepper	pepper	NN
18542	4741	20	,	,	,
18542	4741	21	salt	salt	NN
18542	4741	22	,	,	,
18542	4741	23	and	and	CC
18542	4741	24	minced	mince	VBD
18542	4741	25	parsley	parsley	NN
18542	4741	26	.	.	.
18542	4742	1	Add	add	VB
18542	4742	2	a	a	DT
18542	4742	3	cupful	cupful	NN
18542	4742	4	of	of	IN
18542	4742	5	chopped	chop	VBN
18542	4742	6	cooked	cook	VBN
18542	4742	7	mushrooms	mushroom	NNS
18542	4742	8	,	,	,
18542	4742	9	and	and	CC
18542	4742	10	when	when	WRB
18542	4742	11	very	very	RB
18542	4742	12	hot	hot	JJ
18542	4742	13	,	,	,
18542	4742	14	take	take	VBP
18542	4742	15	from	from	IN
18542	4742	16	the	the	DT
18542	4742	17	fire	fire	NN
18542	4742	18	and	and	CC
18542	4742	19	stir	stir	VB
18542	4742	20	in	in	IN
18542	4742	21	the	the	DT
18542	4742	22	beaten	beat	VBN
18542	4742	23	yolks	yolk	NNS
18542	4742	24	of	of	IN
18542	4742	25	two	two	CD
18542	4742	26	eggs	egg	NNS
18542	4742	27	.	.	.
18542	4743	1	Serve	serve	VB
18542	4743	2	in	in	IN
18542	4743	3	patty	patty	NN
18542	4743	4	-	-	HYPH
18542	4743	5	shells	shell	NNS
18542	4743	6	or	or	CC
18542	4743	7	individual	individual	JJ
18542	4743	8	dishes	dish	NNS
18542	4743	9	.	.	.
18542	4744	1	FISH	fish	NN
18542	4744	2	RISSOLES	rissole	NNS
18542	4744	3	--	--	:
18542	4744	4	I	-PRON-	PRP
18542	4744	5	Flake	flake	VBP
18542	4744	6	cold	cold	JJ
18542	4744	7	cooked	cooked	JJ
18542	4744	8	fish	fish	NN
18542	4744	9	,	,	,
18542	4744	10	add	add	VB
18542	4744	11	one	one	CD
18542	4744	12	-	-	HYPH
18542	4744	13	third	third	NN
18542	4744	14	the	the	DT
18542	4744	15	quantity	quantity	NN
18542	4744	16	of	of	IN
18542	4744	17	grated	grate	VBN
18542	4744	18	bread	bread	NN
18542	4744	19	-	-	HYPH
18542	4744	20	crumbs	crumb	NNS
18542	4744	21	,	,	,
18542	4744	22	season	season	NN
18542	4744	23	with	with	IN
18542	4744	24	salt	salt	NN
18542	4744	25	,	,	,
18542	4744	26	pepper	pepper	NN
18542	4744	27	,	,	,
18542	4744	28	grated	grate	VBD
18542	4744	29	onion	onion	NN
18542	4744	30	,	,	,
18542	4744	31	and	and	CC
18542	4744	32	melted	melted	JJ
18542	4744	33	butter	butter	NN
18542	4744	34	,	,	,
18542	4744	35	and	and	CC
18542	4744	36	add	add	VB
18542	4744	37	enough	enough	JJ
18542	4744	38	well	well	RB
18542	4744	39	-	-	HYPH
18542	4744	40	beaten	beat	VBN
18542	4744	41	yolk	yolk	NN
18542	4744	42	of	of	IN
18542	4744	43	egg	egg	NN
18542	4744	44	to	to	TO
18542	4744	45	make	make	VB
18542	4744	46	a	a	DT
18542	4744	47	smooth	smooth	JJ
18542	4744	48	[	[	-LRB-
18542	4744	49	Page	page	NN
18542	4744	50	481	481	CD
18542	4744	51	]	]	-RRB-
18542	4744	52	paste	paste	NN
18542	4744	53	.	.	.
18542	4745	1	Cut	cut	NN
18542	4745	2	pie	pie	NN
18542	4745	3	-	-	HYPH
18542	4745	4	paste	paste	NN
18542	4745	5	into	into	IN
18542	4745	6	three	three	CD
18542	4745	7	-	-	HYPH
18542	4745	8	inch	inch	NN
18542	4745	9	squares	square	NNS
18542	4745	10	.	.	.
18542	4746	1	Place	place	VB
18542	4746	2	a	a	DT
18542	4746	3	teaspoonful	teaspoonful	NN
18542	4746	4	of	of	IN
18542	4746	5	the	the	DT
18542	4746	6	minced	mince	VBN
18542	4746	7	fish	fish	NN
18542	4746	8	in	in	IN
18542	4746	9	each	each	DT
18542	4746	10	square	square	NN
18542	4746	11	and	and	CC
18542	4746	12	cover	cover	VB
18542	4746	13	with	with	IN
18542	4746	14	the	the	DT
18542	4746	15	paste	paste	NN
18542	4746	16	.	.	.
18542	4747	1	Wet	wet	VB
18542	4747	2	the	the	DT
18542	4747	3	edges	edge	NNS
18542	4747	4	to	to	TO
18542	4747	5	make	make	VB
18542	4747	6	sure	sure	JJ
18542	4747	7	they	-PRON-	PRP
18542	4747	8	adhere	adhere	VBP
18542	4747	9	.	.	.
18542	4748	1	Dip	dip	VB
18542	4748	2	the	the	DT
18542	4748	3	rissoles	rissole	NNS
18542	4748	4	in	in	IN
18542	4748	5	egg	egg	NN
18542	4748	6	and	and	CC
18542	4748	7	crumbs	crumb	NNS
18542	4748	8	,	,	,
18542	4748	9	and	and	CC
18542	4748	10	fry	fry	VB
18542	4748	11	in	in	IN
18542	4748	12	deep	deep	JJ
18542	4748	13	fat	fat	NN
18542	4748	14	.	.	.
18542	4749	1	FISH	fish	NN
18542	4749	2	RISSOLES	rissole	NNS
18542	4749	3	--	--	:
18542	4749	4	II	ii	CD
18542	4749	5	Season	season	NN
18542	4749	6	a	a	DT
18542	4749	7	cupful	cupful	NN
18542	4749	8	of	of	IN
18542	4749	9	cold	cold	JJ
18542	4749	10	cooked	cook	VBN
18542	4749	11	flaked	flaked	JJ
18542	4749	12	fish	fish	NN
18542	4749	13	with	with	IN
18542	4749	14	salt	salt	NN
18542	4749	15	,	,	,
18542	4749	16	pepper	pepper	NN
18542	4749	17	,	,	,
18542	4749	18	and	and	CC
18542	4749	19	melted	melted	JJ
18542	4749	20	butter	butter	NN
18542	4749	21	.	.	.
18542	4750	1	Soak	soak	VB
18542	4750	2	a	a	DT
18542	4750	3	French	french	JJ
18542	4750	4	roll	roll	NN
18542	4750	5	soft	soft	JJ
18542	4750	6	in	in	IN
18542	4750	7	half	half	PDT
18542	4750	8	a	a	DT
18542	4750	9	cupful	cupful	NN
18542	4750	10	of	of	IN
18542	4750	11	milk	milk	NN
18542	4750	12	,	,	,
18542	4750	13	add	add	VB
18542	4750	14	the	the	DT
18542	4750	15	fish	fish	NN
18542	4750	16	,	,	,
18542	4750	17	and	and	CC
18542	4750	18	beat	beat	VBD
18542	4750	19	until	until	IN
18542	4750	20	smooth	smooth	JJ
18542	4750	21	.	.	.
18542	4751	1	Season	season	NN
18542	4751	2	with	with	IN
18542	4751	3	a	a	DT
18542	4751	4	little	little	JJ
18542	4751	5	grated	grated	JJ
18542	4751	6	onion	onion	NN
18542	4751	7	and	and	CC
18542	4751	8	mix	mix	VB
18542	4751	9	with	with	IN
18542	4751	10	two	two	CD
18542	4751	11	eggs	egg	NNS
18542	4751	12	well	well	RB
18542	4751	13	-	-	HYPH
18542	4751	14	beaten	beat	VBN
18542	4751	15	.	.	.
18542	4752	1	Bake	bake	VB
18542	4752	2	in	in	IN
18542	4752	3	small	small	JJ
18542	4752	4	buttered	butter	VBN
18542	4752	5	cups	cup	NNS
18542	4752	6	,	,	,
18542	4752	7	turn	turn	VB
18542	4752	8	out	out	RP
18542	4752	9	,	,	,
18542	4752	10	and	and	CC
18542	4752	11	serve	serve	VB
18542	4752	12	with	with	IN
18542	4752	13	any	any	DT
18542	4752	14	preferred	preferred	JJ
18542	4752	15	sauce	sauce	NN
18542	4752	16	.	.	.
18542	4753	1	FISH	FISH	NNS
18542	4753	2	SALAD	salad	NN
18542	4753	3	Cut	cut	VBP
18542	4753	4	a	a	DT
18542	4753	5	large	large	JJ
18542	4753	6	fish	fish	NN
18542	4753	7	into	into	IN
18542	4753	8	slices	slice	NNS
18542	4753	9	and	and	CC
18542	4753	10	boil	boil	VB
18542	4753	11	the	the	DT
18542	4753	12	trimmings	trimming	NNS
18542	4753	13	in	in	IN
18542	4753	14	water	water	NN
18542	4753	15	to	to	TO
18542	4753	16	cover	cover	VB
18542	4753	17	with	with	IN
18542	4753	18	a	a	DT
18542	4753	19	chopped	chop	VBN
18542	4753	20	onion	onion	NN
18542	4753	21	,	,	,
18542	4753	22	a	a	DT
18542	4753	23	little	little	JJ
18542	4753	24	butter	butter	NN
18542	4753	25	,	,	,
18542	4753	26	and	and	CC
18542	4753	27	pepper	pepper	NN
18542	4753	28	and	and	CC
18542	4753	29	salt	salt	NN
18542	4753	30	to	to	IN
18542	4753	31	season	season	NN
18542	4753	32	.	.	.
18542	4754	1	Boil	Boil	NNP
18542	4754	2	for	for	IN
18542	4754	3	fifteen	fifteen	CD
18542	4754	4	minutes	minute	NNS
18542	4754	5	,	,	,
18542	4754	6	strain	strain	VBP
18542	4754	7	,	,	,
18542	4754	8	and	and	CC
18542	4754	9	simmer	simmer	VB
18542	4754	10	the	the	DT
18542	4754	11	sliced	sliced	JJ
18542	4754	12	fish	fish	NN
18542	4754	13	in	in	IN
18542	4754	14	it	-PRON-	PRP
18542	4754	15	until	until	IN
18542	4754	16	done	do	VBN
18542	4754	17	.	.	.
18542	4755	1	Take	take	VB
18542	4755	2	up	up	RP
18542	4755	3	the	the	DT
18542	4755	4	fish	fish	NN
18542	4755	5	carefully	carefully	RB
18542	4755	6	and	and	CC
18542	4755	7	squeeze	squeeze	VB
18542	4755	8	the	the	DT
18542	4755	9	juice	juice	NN
18542	4755	10	of	of	IN
18542	4755	11	three	three	CD
18542	4755	12	lemons	lemon	NNS
18542	4755	13	into	into	IN
18542	4755	14	the	the	DT
18542	4755	15	liquid	liquid	NN
18542	4755	16	.	.	.
18542	4756	1	Season	season	NN
18542	4756	2	with	with	IN
18542	4756	3	cayenne	cayenne	NN
18542	4756	4	,	,	,
18542	4756	5	take	take	VB
18542	4756	6	from	from	IN
18542	4756	7	the	the	DT
18542	4756	8	fire	fire	NN
18542	4756	9	and	and	CC
18542	4756	10	add	add	VB
18542	4756	11	the	the	DT
18542	4756	12	yolks	yolk	NNS
18542	4756	13	of	of	IN
18542	4756	14	six	six	CD
18542	4756	15	eggs	egg	NNS
18542	4756	16	and	and	CC
18542	4756	17	the	the	DT
18542	4756	18	whites	white	NNS
18542	4756	19	of	of	IN
18542	4756	20	three	three	CD
18542	4756	21	beaten	beat	VBN
18542	4756	22	with	with	IN
18542	4756	23	a	a	DT
18542	4756	24	little	little	JJ
18542	4756	25	cold	cold	JJ
18542	4756	26	water	water	NN
18542	4756	27	.	.	.
18542	4757	1	Reheat	reheat	VB
18542	4757	2	but	but	CC
18542	4757	3	do	do	VBP
18542	4757	4	not	not	RB
18542	4757	5	boil	boil	VB
18542	4757	6	;	;	:
18542	4757	7	pour	pour	VB
18542	4757	8	over	over	IN
18542	4757	9	the	the	DT
18542	4757	10	fish	fish	NN
18542	4757	11	and	and	CC
18542	4757	12	let	let	VB
18542	4757	13	cool	cool	JJ
18542	4757	14	.	.	.
18542	4758	1	Serve	serve	VB
18542	4758	2	very	very	RB
18542	4758	3	cold	cold	JJ
18542	4758	4	.	.	.
18542	4759	1	[	[	-LRB-
18542	4759	2	Page	page	NN
18542	4759	3	482	482	CD
18542	4759	4	]	]	-RRB-
18542	4759	5	FISH	fish	NN
18542	4759	6	SALAD	SALAD	NNP
18542	4759	7	À	à	NN
18542	4759	8	LA	la	NN
18542	4759	9	TYROLIENNE	TYROLIENNE	NNP
18542	4759	10	Add	Add	NNP
18542	4759	11	one	one	CD
18542	4759	12	cupful	cupful	NN
18542	4759	13	of	of	IN
18542	4759	14	cooked	cooked	JJ
18542	4759	15	shrimps	shrimp	NNS
18542	4759	16	,	,	,
18542	4759	17	cut	cut	VBN
18542	4759	18	into	into	IN
18542	4759	19	dice	dice	NN
18542	4759	20	,	,	,
18542	4759	21	to	to	IN
18542	4759	22	two	two	CD
18542	4759	23	cupfuls	cupful	NNS
18542	4759	24	of	of	IN
18542	4759	25	cold	cold	JJ
18542	4759	26	cooked	cook	VBN
18542	4759	27	flaked	flaked	JJ
18542	4759	28	fish	fish	NN
18542	4759	29	.	.	.
18542	4760	1	Mix	mix	VB
18542	4760	2	with	with	IN
18542	4760	3	four	four	CD
18542	4760	4	tablespoonfuls	tablespoonful	NNS
18542	4760	5	of	of	IN
18542	4760	6	vinegar	vinegar	NN
18542	4760	7	,	,	,
18542	4760	8	two	two	CD
18542	4760	9	tablespoonfuls	tablespoonful	NNS
18542	4760	10	of	of	IN
18542	4760	11	capers	caper	NNS
18542	4760	12	,	,	,
18542	4760	13	a	a	DT
18542	4760	14	pinch	pinch	NN
18542	4760	15	of	of	IN
18542	4760	16	celery	celery	NN
18542	4760	17	seed	seed	NN
18542	4760	18	,	,	,
18542	4760	19	and	and	CC
18542	4760	20	a	a	DT
18542	4760	21	little	little	JJ
18542	4760	22	pepper	pepper	NN
18542	4760	23	.	.	.
18542	4761	1	Add	add	VB
18542	4761	2	one	one	CD
18542	4761	3	green	green	JJ
18542	4761	4	pepper	pepper	NN
18542	4761	5	freed	free	VBN
18542	4761	6	from	from	IN
18542	4761	7	seeds	seed	NNS
18542	4761	8	and	and	CC
18542	4761	9	shredded	shred	VBD
18542	4761	10	.	.	.
18542	4762	1	Mix	mix	VB
18542	4762	2	with	with	IN
18542	4762	3	Mayonnaise	Mayonnaise	NNP
18542	4762	4	and	and	CC
18542	4762	5	serve	serve	VB
18542	4762	6	on	on	IN
18542	4762	7	lettuce	lettuce	NN
18542	4762	8	leaves	leave	NNS
18542	4762	9	with	with	IN
18542	4762	10	a	a	DT
18542	4762	11	garnish	garnish	NN
18542	4762	12	of	of	IN
18542	4762	13	hard	hard	RB
18542	4762	14	-	-	HYPH
18542	4762	15	boiled	boil	VBN
18542	4762	16	eggs	egg	NNS
18542	4762	17	.	.	.
18542	4763	1	STEWED	STEWED	NNP
18542	4763	2	FISH	FISH	NNS
18542	4763	3	--	--	:
18542	4763	4	I	-PRON-	PRP
18542	4763	5	Cover	cover	VBP
18542	4763	6	the	the	DT
18542	4763	7	trimmings	trimming	NNS
18542	4763	8	of	of	IN
18542	4763	9	a	a	DT
18542	4763	10	large	large	JJ
18542	4763	11	fish	fish	NN
18542	4763	12	with	with	IN
18542	4763	13	cold	cold	JJ
18542	4763	14	water	water	NN
18542	4763	15	,	,	,
18542	4763	16	boil	boil	VB
18542	4763	17	for	for	IN
18542	4763	18	half	half	PDT
18542	4763	19	an	an	DT
18542	4763	20	hour	hour	NN
18542	4763	21	,	,	,
18542	4763	22	and	and	CC
18542	4763	23	strain	strain	VB
18542	4763	24	.	.	.
18542	4764	1	Add	add	VB
18542	4764	2	two	two	CD
18542	4764	3	fried	fried	JJ
18542	4764	4	onions	onion	NNS
18542	4764	5	and	and	CC
18542	4764	6	cover	cover	VB
18542	4764	7	the	the	DT
18542	4764	8	fish	fish	NN
18542	4764	9	with	with	IN
18542	4764	10	the	the	DT
18542	4764	11	liquid	liquid	NN
18542	4764	12	.	.	.
18542	4765	1	Add	add	VB
18542	4765	2	the	the	DT
18542	4765	3	juice	juice	NN
18542	4765	4	of	of	IN
18542	4765	5	half	half	PDT
18542	4765	6	a	a	DT
18542	4765	7	lemon	lemon	NN
18542	4765	8	and	and	CC
18542	4765	9	one	one	CD
18542	4765	10	tablespoonful	tablespoonful	NN
18542	4765	11	of	of	IN
18542	4765	12	butter	butter	NN
18542	4765	13	and	and	CC
18542	4765	14	two	two	CD
18542	4765	15	tablespoonfuls	tablespoonful	NNS
18542	4765	16	of	of	IN
18542	4765	17	flour	flour	NN
18542	4765	18	cooked	cook	VBN
18542	4765	19	to	to	IN
18542	4765	20	a	a	DT
18542	4765	21	smooth	smooth	JJ
18542	4765	22	paste	paste	NN
18542	4765	23	.	.	.
18542	4766	1	Simmer	simmer	NN
18542	4766	2	until	until	IN
18542	4766	3	the	the	DT
18542	4766	4	fish	fish	NN
18542	4766	5	is	be	VBZ
18542	4766	6	done	do	VBN
18542	4766	7	,	,	,
18542	4766	8	season	season	NN
18542	4766	9	with	with	IN
18542	4766	10	salt	salt	NN
18542	4766	11	,	,	,
18542	4766	12	pepper	pepper	NN
18542	4766	13	,	,	,
18542	4766	14	minced	mince	VBD
18542	4766	15	parsley	parsley	NNP
18542	4766	16	,	,	,
18542	4766	17	and	and	CC
18542	4766	18	mushroom	mushroom	NN
18542	4766	19	catsup	catsup	NN
18542	4766	20	,	,	,
18542	4766	21	add	add	VB
18542	4766	22	one	one	CD
18542	4766	23	quart	quart	NN
18542	4766	24	of	of	IN
18542	4766	25	parboiled	parboil	VBN
18542	4766	26	oysters	oyster	NNS
18542	4766	27	,	,	,
18542	4766	28	and	and	CC
18542	4766	29	serve	serve	VB
18542	4766	30	.	.	.
18542	4767	1	STEWED	STEWED	NNP
18542	4767	2	FISH	FISH	NNS
18542	4767	3	--	--	:
18542	4767	4	II	II	NNP
18542	4767	5	Boil	Boil	NNP
18542	4767	6	three	three	CD
18542	4767	7	sliced	sliced	JJ
18542	4767	8	onions	onion	NNS
18542	4767	9	in	in	IN
18542	4767	10	water	water	NN
18542	4767	11	to	to	TO
18542	4767	12	cover	cover	VB
18542	4767	13	until	until	IN
18542	4767	14	tender	tender	NN
18542	4767	15	,	,	,
18542	4767	16	and	and	CC
18542	4767	17	drain	drain	VB
18542	4767	18	.	.	.
18542	4768	1	Season	season	VB
18542	4768	2	the	the	DT
18542	4768	3	onions	onion	NNS
18542	4768	4	with	with	IN
18542	4768	5	salt	salt	NN
18542	4768	6	,	,	,
18542	4768	7	pepper	pepper	NN
18542	4768	8	,	,	,
18542	4768	9	cloves	clove	NNS
18542	4768	10	,	,	,
18542	4768	11	mace	mace	NN
18542	4768	12	,	,	,
18542	4768	13	and	and	CC
18542	4768	14	allspice	allspice	NN
18542	4768	15	.	.	.
18542	4769	1	Cover	cover	VB
18542	4769	2	with	with	IN
18542	4769	3	thick	thick	JJ
18542	4769	4	slices	slice	NNS
18542	4769	5	of	of	IN
18542	4769	6	fish	fish	NN
18542	4769	7	.	.	.
18542	4770	1	Add	add	VB
18542	4770	2	white	white	JJ
18542	4770	3	wine	wine	NN
18542	4770	4	or	or	CC
18542	4770	5	Claret	Claret	NNP
18542	4770	6	and	and	CC
18542	4770	7	water	water	NN
18542	4770	8	in	in	IN
18542	4770	9	equal	equal	JJ
18542	4770	10	parts	part	NNS
18542	4770	11	to	to	TO
18542	4770	12	cover	cover	VB
18542	4770	13	,	,	,
18542	4770	14	and	and	CC
18542	4770	15	bring	bring	VB
18542	4770	16	to	to	IN
18542	4770	17	the	the	DT
18542	4770	18	boil	boil	NN
18542	4770	19	.	.	.
18542	4771	1	Simmer	simmer	NN
18542	4771	2	until	until	IN
18542	4771	3	[	[	-LRB-
18542	4771	4	Page	page	NN
18542	4771	5	483	483	CD
18542	4771	6	]	]	-RRB-
18542	4771	7	the	the	DT
18542	4771	8	fish	fish	NN
18542	4771	9	is	be	VBZ
18542	4771	10	done	do	VBN
18542	4771	11	,	,	,
18542	4771	12	and	and	CC
18542	4771	13	thicken	thicken	VB
18542	4771	14	the	the	DT
18542	4771	15	liquid	liquid	NN
18542	4771	16	with	with	IN
18542	4771	17	butter	butter	NN
18542	4771	18	and	and	CC
18542	4771	19	flour	flour	NN
18542	4771	20	cooked	cook	VBN
18542	4771	21	together	together	RB
18542	4771	22	.	.	.
18542	4772	1	STEWED	stewed	VB
18542	4772	2	OR	or	CC
18542	4772	3	SHARP	sharp	NN
18542	4772	4	FISH	FISH	NNS
18542	4772	5	Put	put	VBP
18542	4772	6	in	in	RP
18542	4772	7	a	a	DT
18542	4772	8	fish	fish	NN
18542	4772	9	-	-	HYPH
18542	4772	10	kettle	kettle	NN
18542	4772	11	on	on	IN
18542	4772	12	the	the	DT
18542	4772	13	stove	stove	NN
18542	4772	14	one	one	CD
18542	4772	15	tablespoonful	tablespoonful	NN
18542	4772	16	of	of	IN
18542	4772	17	fresh	fresh	JJ
18542	4772	18	butter	butter	NN
18542	4772	19	,	,	,
18542	4772	20	when	when	WRB
18542	4772	21	melted	melt	VBN
18542	4772	22	add	add	VBP
18542	4772	23	half	half	PDT
18542	4772	24	an	an	DT
18542	4772	25	onion	onion	NN
18542	4772	26	cut	cut	VBN
18542	4772	27	fine	fine	RB
18542	4772	28	,	,	,
18542	4772	29	a	a	DT
18542	4772	30	tiny	tiny	JJ
18542	4772	31	piece	piece	NN
18542	4772	32	of	of	IN
18542	4772	33	garlic	garlic	NN
18542	4772	34	,	,	,
18542	4772	35	cut	cut	VBD
18542	4772	36	fine	fine	RB
18542	4772	37	;	;	:
18542	4772	38	let	let	VB
18542	4772	39	brown	brown	NNP
18542	4772	40	,	,	,
18542	4772	41	then	then	RB
18542	4772	42	add	add	VB
18542	4772	43	a	a	DT
18542	4772	44	tablespoonful	tablespoonful	NN
18542	4772	45	of	of	IN
18542	4772	46	flour	flour	NN
18542	4772	47	,	,	,
18542	4772	48	lightly	lightly	RB
18542	4772	49	browned	brown	VBN
18542	4772	50	,	,	,
18542	4772	51	and	and	CC
18542	4772	52	enough	enough	JJ
18542	4772	53	water	water	NN
18542	4772	54	to	to	TO
18542	4772	55	cook	cook	VB
18542	4772	56	the	the	DT
18542	4772	57	fish	fish	NN
18542	4772	58	.	.	.
18542	4773	1	To	to	IN
18542	4773	2	this	this	DT
18542	4773	3	liquor	liquor	NN
18542	4773	4	add	add	VB
18542	4773	5	some	some	DT
18542	4773	6	cut	cut	NN
18542	4773	7	up	up	RP
18542	4773	8	celery	celery	NN
18542	4773	9	or	or	CC
18542	4773	10	celery	celery	NN
18542	4773	11	seed	seed	NN
18542	4773	12	,	,	,
18542	4773	13	some	some	DT
18542	4773	14	finely	finely	RB
18542	4773	15	chopped	chop	VBN
18542	4773	16	parsley	parsley	NN
18542	4773	17	,	,	,
18542	4773	18	two	two	CD
18542	4773	19	cloves	clove	NNS
18542	4773	20	,	,	,
18542	4773	21	one	one	CD
18542	4773	22	bay	bay	NN
18542	4773	23	-	-	HYPH
18542	4773	24	leaf	leaf	NN
18542	4773	25	,	,	,
18542	4773	26	a	a	DT
18542	4773	27	tiny	tiny	JJ
18542	4773	28	pinch	pinch	NN
18542	4773	29	of	of	IN
18542	4773	30	mace	mace	NN
18542	4773	31	,	,	,
18542	4773	32	a	a	DT
18542	4773	33	small	small	JJ
18542	4773	34	pinch	pinch	NN
18542	4773	35	of	of	IN
18542	4773	36	cayenne	cayenne	NN
18542	4773	37	pepper	pepper	NN
18542	4773	38	,	,	,
18542	4773	39	some	some	DT
18542	4773	40	black	black	JJ
18542	4773	41	pepper	pepper	NN
18542	4773	42	,	,	,
18542	4773	43	a	a	DT
18542	4773	44	little	little	JJ
18542	4773	45	ginger	ginger	NN
18542	4773	46	,	,	,
18542	4773	47	and	and	CC
18542	4773	48	one	one	CD
18542	4773	49	tablespoonful	tablespoonful	NN
18542	4773	50	of	of	IN
18542	4773	51	fresh	fresh	JJ
18542	4773	52	butter	butter	NN
18542	4773	53	.	.	.
18542	4774	1	When	when	WRB
18542	4774	2	this	this	DT
18542	4774	3	mixture	mixture	NN
18542	4774	4	begins	begin	VBZ
18542	4774	5	to	to	TO
18542	4774	6	boil	boil	VB
18542	4774	7	,	,	,
18542	4774	8	add	add	VB
18542	4774	9	the	the	DT
18542	4774	10	fish	fish	NN
18542	4774	11	,	,	,
18542	4774	12	which	which	WDT
18542	4774	13	has	have	VBZ
18542	4774	14	been	be	VBN
18542	4774	15	cut	cut	VBN
18542	4774	16	up	up	RP
18542	4774	17	,	,	,
18542	4774	18	and	and	CC
18542	4774	19	salted	salt	VBN
18542	4774	20	.	.	.
18542	4775	1	Cook	cook	VB
18542	4775	2	until	until	IN
18542	4775	3	done	do	VBN
18542	4775	4	.	.	.
18542	4776	1	Remove	remove	VB
18542	4776	2	the	the	DT
18542	4776	3	fish	fish	NN
18542	4776	4	to	to	IN
18542	4776	5	a	a	DT
18542	4776	6	platter	platter	NN
18542	4776	7	,	,	,
18542	4776	8	and	and	CC
18542	4776	9	add	add	VB
18542	4776	10	to	to	IN
18542	4776	11	the	the	DT
18542	4776	12	liquor	liquor	NN
18542	4776	13	one	one	CD
18542	4776	14	cupful	cupful	NN
18542	4776	15	of	of	IN
18542	4776	16	sweet	sweet	JJ
18542	4776	17	milk	milk	NN
18542	4776	18	,	,	,
18542	4776	19	stirring	stir	VBG
18542	4776	20	constantly	constantly	RB
18542	4776	21	;	;	:
18542	4776	22	boil	boil	VB
18542	4776	23	for	for	IN
18542	4776	24	one	one	CD
18542	4776	25	minute	minute	NN
18542	4776	26	,	,	,
18542	4776	27	then	then	RB
18542	4776	28	pour	pour	VB
18542	4776	29	over	over	IN
18542	4776	30	the	the	DT
18542	4776	31	beaten	beat	VBN
18542	4776	32	yolks	yolk	NNS
18542	4776	33	of	of	IN
18542	4776	34	two	two	CD
18542	4776	35	eggs	egg	NNS
18542	4776	36	,	,	,
18542	4776	37	stirring	stir	VBG
18542	4776	38	all	all	PDT
18542	4776	39	the	the	DT
18542	4776	40	time	time	NN
18542	4776	41	.	.	.
18542	4777	1	Slice	slice	VB
18542	4777	2	a	a	DT
18542	4777	3	lemon	lemon	NN
18542	4777	4	over	over	IN
18542	4777	5	the	the	DT
18542	4777	6	fish	fish	NN
18542	4777	7	,	,	,
18542	4777	8	then	then	RB
18542	4777	9	pour	pour	VB
18542	4777	10	the	the	DT
18542	4777	11	liquor	liquor	NN
18542	4777	12	over	over	RP
18542	4777	13	.	.	.
18542	4778	1	Serve	serve	VB
18542	4778	2	hot	hot	JJ
18542	4778	3	or	or	CC
18542	4778	4	cold	cold	JJ
18542	4778	5	.	.	.
18542	4779	1	SWEET	SWEET	NNP
18542	4779	2	SOUR	SOUR	NNP
18542	4779	3	FISH	FISH	NNS
18542	4779	4	First	first	RB
18542	4779	5	cut	cut	VBD
18542	4779	6	up	up	RP
18542	4779	7	and	and	CC
18542	4779	8	salt	salt	VB
18542	4779	9	the	the	DT
18542	4779	10	fish	fish	NN
18542	4779	11	.	.	.
18542	4780	1	Shad	shad	NN
18542	4780	2	or	or	CC
18542	4780	3	trout	trout	NN
18542	4780	4	is	be	VBZ
18542	4780	5	best	good	JJS
18542	4780	6	.	.	.
18542	4781	1	Put	put	VB
18542	4781	2	in	in	RP
18542	4781	3	a	a	DT
18542	4781	4	fish	fish	NN
18542	4781	5	-	-	HYPH
18542	4781	6	kettle	kettle	NN
18542	4781	7	with	with	IN
18542	4781	8	one	one	CD
18542	4781	9	and	and	CC
18542	4781	10	one	one	CD
18542	4781	11	-	-	HYPH
18542	4781	12	half	half	NN
18542	4781	13	cupfuls	cupful	NNS
18542	4781	14	of	of	IN
18542	4781	15	water	water	NN
18542	4781	16	and	and	CC
18542	4781	17	one	one	CD
18542	4781	18	cupful	cupful	NN
18542	4781	19	of	of	IN
18542	4781	20	vinegar	vinegar	NN
18542	4781	21	,	,	,
18542	4781	22	add	add	VB
18542	4781	23	one	one	CD
18542	4781	24	onion	onion	NN
18542	4781	25	cut	cut	VBN
18542	4781	26	in	in	IN
18542	4781	27	slices	slice	NNS
18542	4781	28	,	,	,
18542	4781	29	one	one	CD
18542	4781	30	dozen	dozen	NN
18542	4781	31	raisins	raisin	NNS
18542	4781	32	,	,	,
18542	4781	33	one	one	CD
18542	4781	34	[	[	-LRB-
18542	4781	35	Page	page	NN
18542	4781	36	484	484	CD
18542	4781	37	]	]	-RRB-
18542	4781	38	lemon	lemon	NN
18542	4781	39	cut	cut	NN
18542	4781	40	in	in	IN
18542	4781	41	slices	slice	NNS
18542	4781	42	,	,	,
18542	4781	43	two	two	CD
18542	4781	44	bay	bay	NN
18542	4781	45	-	-	HYPH
18542	4781	46	leaves	leave	NNS
18542	4781	47	,	,	,
18542	4781	48	and	and	CC
18542	4781	49	six	six	CD
18542	4781	50	cloves	clove	NNS
18542	4781	51	.	.	.
18542	4782	1	When	when	WRB
18542	4782	2	this	this	DT
18542	4782	3	mixture	mixture	NN
18542	4782	4	begins	begin	VBZ
18542	4782	5	to	to	TO
18542	4782	6	boil	boil	VB
18542	4782	7	,	,	,
18542	4782	8	put	put	VBN
18542	4782	9	in	in	IN
18542	4782	10	the	the	DT
18542	4782	11	fish	fish	NN
18542	4782	12	and	and	CC
18542	4782	13	cook	cook	NN
18542	4782	14	thoroughly	thoroughly	RB
18542	4782	15	.	.	.
18542	4783	1	When	when	WRB
18542	4783	2	done	do	VBN
18542	4783	3	,	,	,
18542	4783	4	remove	remove	VB
18542	4783	5	the	the	DT
18542	4783	6	fish	fish	NN
18542	4783	7	to	to	IN
18542	4783	8	a	a	DT
18542	4783	9	platter	platter	NN
18542	4783	10	.	.	.
18542	4784	1	Put	put	VB
18542	4784	2	the	the	DT
18542	4784	3	liquor	liquor	NN
18542	4784	4	back	back	RB
18542	4784	5	on	on	IN
18542	4784	6	the	the	DT
18542	4784	7	stove	stove	NN
18542	4784	8	,	,	,
18542	4784	9	add	add	VB
18542	4784	10	three	three	CD
18542	4784	11	tablespoonfuls	tablespoonful	NNS
18542	4784	12	of	of	IN
18542	4784	13	granulated	granulate	VBN
18542	4784	14	sugar	sugar	NN
18542	4784	15	(	(	-LRB-
18542	4784	16	which	which	WDT
18542	4784	17	has	have	VBZ
18542	4784	18	been	be	VBN
18542	4784	19	melted	melt	VBN
18542	4784	20	and	and	CC
18542	4784	21	browned	brown	VBN
18542	4784	22	in	in	IN
18542	4784	23	a	a	DT
18542	4784	24	frying	frying	JJ
18542	4784	25	pan	pan	NN
18542	4784	26	)	)	-RRB-
18542	4784	27	,	,	,
18542	4784	28	then	then	RB
18542	4784	29	add	add	VB
18542	4784	30	two	two	CD
18542	4784	31	tablespoonfuls	tablespoonful	NNS
18542	4784	32	of	of	IN
18542	4784	33	flour	flour	NN
18542	4784	34	which	which	WDT
18542	4784	35	has	have	VBZ
18542	4784	36	been	be	VBN
18542	4784	37	rubbed	rub	VBN
18542	4784	38	smooth	smooth	JJ
18542	4784	39	with	with	IN
18542	4784	40	a	a	DT
18542	4784	41	little	little	JJ
18542	4784	42	water	water	NN
18542	4784	43	.	.	.
18542	4785	1	Let	let	VB
18542	4785	2	boil	boil	NN
18542	4785	3	well	well	RB
18542	4785	4	and	and	CC
18542	4785	5	pour	pour	VB
18542	4785	6	over	over	IN
18542	4785	7	the	the	DT
18542	4785	8	fish	fish	NN
18542	4785	9	.	.	.
18542	4786	1	If	if	IN
18542	4786	2	not	not	RB
18542	4786	3	sweet	sweet	JJ
18542	4786	4	enough	enough	RB
18542	4786	5	,	,	,
18542	4786	6	add	add	VB
18542	4786	7	more	more	JJR
18542	4786	8	sugar	sugar	NN
18542	4786	9	.	.	.
18542	4787	1	Serve	serve	VB
18542	4787	2	cold	cold	NN
18542	4787	3	.	.	.
18542	4788	1	SWEET	SWEET	NNP
18542	4788	2	SOUR	sour	NN
18542	4788	3	FISH	FISH	NNS
18542	4788	4	WITH	with	IN
18542	4788	5	WINE	wine	NN
18542	4788	6	Put	Put	VBN
18542	4788	7	to	to	TO
18542	4788	8	boil	boil	VB
18542	4788	9	in	in	IN
18542	4788	10	a	a	DT
18542	4788	11	fish	fish	NN
18542	4788	12	-	-	HYPH
18542	4788	13	kettle	kettle	NN
18542	4788	14	one	one	CD
18542	4788	15	cupful	cupful	NN
18542	4788	16	of	of	IN
18542	4788	17	water	water	NN
18542	4788	18	,	,	,
18542	4788	19	one	one	CD
18542	4788	20	-	-	HYPH
18542	4788	21	half	half	NN
18542	4788	22	cupful	cupful	NN
18542	4788	23	of	of	IN
18542	4788	24	vinegar	vinegar	NN
18542	4788	25	,	,	,
18542	4788	26	two	two	CD
18542	4788	27	tablespoonfuls	tablespoonful	NNS
18542	4788	28	of	of	IN
18542	4788	29	brown	brown	JJ
18542	4788	30	sugar	sugar	NN
18542	4788	31	,	,	,
18542	4788	32	six	six	CD
18542	4788	33	cloves	clove	NNS
18542	4788	34	,	,	,
18542	4788	35	one	one	CD
18542	4788	36	-	-	HYPH
18542	4788	37	half	half	NN
18542	4788	38	teaspoonful	teaspoonful	NN
18542	4788	39	of	of	IN
18542	4788	40	ground	ground	NN
18542	4788	41	cinnamon	cinnamon	NN
18542	4788	42	,	,	,
18542	4788	43	and	and	CC
18542	4788	44	one	one	CD
18542	4788	45	onion	onion	NN
18542	4788	46	cut	cut	VBN
18542	4788	47	in	in	IN
18542	4788	48	slices	slice	NNS
18542	4788	49	.	.	.
18542	4789	1	Boil	Boil	NNP
18542	4789	2	thoroughly	thoroughly	RB
18542	4789	3	,	,	,
18542	4789	4	then	then	RB
18542	4789	5	strain	strain	VB
18542	4789	6	and	and	CC
18542	4789	7	add	add	VB
18542	4789	8	to	to	IN
18542	4789	9	it	-PRON-	PRP
18542	4789	10	one	one	CD
18542	4789	11	lemon	lemon	NN
18542	4789	12	cut	cut	NN
18542	4789	13	in	in	IN
18542	4789	14	slices	slice	NNS
18542	4789	15	,	,	,
18542	4789	16	one	one	CD
18542	4789	17	wineglassful	wineglassful	NN
18542	4789	18	of	of	IN
18542	4789	19	red	red	JJ
18542	4789	20	wine	wine	NN
18542	4789	21	,	,	,
18542	4789	22	one	one	CD
18542	4789	23	dozen	dozen	NN
18542	4789	24	raisins	raisin	NNS
18542	4789	25	,	,	,
18542	4789	26	and	and	CC
18542	4789	27	one	one	CD
18542	4789	28	tablespoonful	tablespoonful	NN
18542	4789	29	of	of	IN
18542	4789	30	pounded	pound	VBN
18542	4789	31	almonds	almond	NNS
18542	4789	32	.	.	.
18542	4790	1	Return	return	VB
18542	4790	2	to	to	IN
18542	4790	3	the	the	DT
18542	4790	4	fire	fire	NN
18542	4790	5	,	,	,
18542	4790	6	and	and	CC
18542	4790	7	when	when	WRB
18542	4790	8	it	-PRON-	PRP
18542	4790	9	comes	come	VBZ
18542	4790	10	to	to	IN
18542	4790	11	a	a	DT
18542	4790	12	boil	boil	NN
18542	4790	13	,	,	,
18542	4790	14	add	add	VB
18542	4790	15	the	the	DT
18542	4790	16	fish	fish	NN
18542	4790	17	,	,	,
18542	4790	18	cut	cut	VBN
18542	4790	19	up	up	RP
18542	4790	20	and	and	CC
18542	4790	21	salted	salt	VBN
18542	4790	22	.	.	.
18542	4791	1	Cook	cook	VB
18542	4791	2	until	until	IN
18542	4791	3	done	do	VBN
18542	4791	4	,	,	,
18542	4791	5	remove	remove	VB
18542	4791	6	the	the	DT
18542	4791	7	fish	fish	NN
18542	4791	8	to	to	IN
18542	4791	9	a	a	DT
18542	4791	10	platter	platter	NN
18542	4791	11	,	,	,
18542	4791	12	and	and	CC
18542	4791	13	to	to	IN
18542	4791	14	the	the	DT
18542	4791	15	liquor	liquor	NN
18542	4791	16	add	add	VB
18542	4791	17	a	a	DT
18542	4791	18	small	small	JJ
18542	4791	19	piece	piece	NN
18542	4791	20	of	of	IN
18542	4791	21	Leb	Leb	NNP
18542	4791	22	-	-	HYPH
18542	4791	23	kuchen	kuchen	NNP
18542	4791	24	or	or	CC
18542	4791	25	ginger	ginger	NN
18542	4791	26	cake	cake	NN
18542	4791	27	,	,	,
18542	4791	28	and	and	CC
18542	4791	29	stir	stir	VB
18542	4791	30	in	in	IN
18542	4791	31	the	the	DT
18542	4791	32	well	well	RB
18542	4791	33	-	-	HYPH
18542	4791	34	beaten	beat	VBN
18542	4791	35	yolks	yolk	NNS
18542	4791	36	of	of	IN
18542	4791	37	four	four	CD
18542	4791	38	eggs	egg	NNS
18542	4791	39	;	;	:
18542	4791	40	stir	stir	VB
18542	4791	41	carefully	carefully	RB
18542	4791	42	or	or	CC
18542	4791	43	it	-PRON-	PRP
18542	4791	44	will	will	MD
18542	4791	45	curdle	curdle	VB
18542	4791	46	.	.	.
18542	4792	1	If	if	IN
18542	4792	2	not	not	RB
18542	4792	3	sweet	sweet	JJ
18542	4792	4	enough	enough	RB
18542	4792	5	,	,	,
18542	4792	6	add	add	VB
18542	4792	7	more	more	JJR
18542	4792	8	sugar	sugar	NN
18542	4792	9	.	.	.
18542	4793	1	[	[	-LRB-
18542	4793	2	Page	page	NN
18542	4793	3	485	485	CD
18542	4793	4	]	]	-RRB-
18542	4793	5	Pour	pour	VB
18542	4793	6	over	over	IN
18542	4793	7	the	the	DT
18542	4793	8	fish	fish	NN
18542	4793	9	.	.	.
18542	4794	1	Shad	shad	NN
18542	4794	2	or	or	CC
18542	4794	3	trout	trout	NN
18542	4794	4	is	be	VBZ
18542	4794	5	the	the	DT
18542	4794	6	best	good	JJS
18542	4794	7	fish	fish	NN
18542	4794	8	to	to	TO
18542	4794	9	use	use	VB
18542	4794	10	.	.	.
18542	4795	1	SPICED	spiced	NN
18542	4795	2	FISH	FISH	NNS
18542	4795	3	--	--	:
18542	4795	4	I	-PRON-	PRP
18542	4795	5	Cook	cook	VBP
18542	4795	6	together	together	RB
18542	4795	7	for	for	IN
18542	4795	8	ten	ten	CD
18542	4795	9	minutes	minute	NNS
18542	4795	10	one	one	CD
18542	4795	11	cupful	cupful	NN
18542	4795	12	of	of	IN
18542	4795	13	vinegar	vinegar	NN
18542	4795	14	,	,	,
18542	4795	15	one	one	CD
18542	4795	16	tablespoonful	tablespoonful	NN
18542	4795	17	of	of	IN
18542	4795	18	sugar	sugar	NN
18542	4795	19	,	,	,
18542	4795	20	and	and	CC
18542	4795	21	six	six	CD
18542	4795	22	each	each	DT
18542	4795	23	of	of	IN
18542	4795	24	whole	whole	JJ
18542	4795	25	allspice	allspice	NN
18542	4795	26	,	,	,
18542	4795	27	cloves	clove	NNS
18542	4795	28	,	,	,
18542	4795	29	and	and	CC
18542	4795	30	peppercorns	peppercorn	NNS
18542	4795	31	.	.	.
18542	4796	1	Strain	strain	VB
18542	4796	2	over	over	IN
18542	4796	3	two	two	CD
18542	4796	4	cupfuls	cupful	NNS
18542	4796	5	of	of	IN
18542	4796	6	cold	cold	JJ
18542	4796	7	cooked	cook	VBN
18542	4796	8	flaked	flake	VBN
18542	4796	9	fish	fish	NN
18542	4796	10	,	,	,
18542	4796	11	and	and	CC
18542	4796	12	serve	serve	VB
18542	4796	13	very	very	RB
18542	4796	14	cold	cold	JJ
18542	4796	15	.	.	.
18542	4797	1	SPICED	spiced	NN
18542	4797	2	FISH	FISH	NNS
18542	4797	3	--	--	:
18542	4797	4	II	II	NNP
18542	4797	5	Cool	Cool	NNP
18542	4797	6	five	five	CD
18542	4797	7	pounds	pound	NNS
18542	4797	8	of	of	IN
18542	4797	9	sliced	sliced	JJ
18542	4797	10	fish	fish	NN
18542	4797	11	in	in	IN
18542	4797	12	salted	salt	VBN
18542	4797	13	water	water	NN
18542	4797	14	,	,	,
18542	4797	15	drain	drain	VB
18542	4797	16	,	,	,
18542	4797	17	cool	cool	UH
18542	4797	18	,	,	,
18542	4797	19	and	and	CC
18542	4797	20	skin	skin	NN
18542	4797	21	.	.	.
18542	4798	1	Boil	boil	VB
18542	4798	2	together	together	RB
18542	4798	3	a	a	DT
18542	4798	4	quart	quart	NN
18542	4798	5	of	of	IN
18542	4798	6	vinegar	vinegar	NN
18542	4798	7	,	,	,
18542	4798	8	two	two	CD
18542	4798	9	blades	blade	NNS
18542	4798	10	of	of	IN
18542	4798	11	mace	mace	NN
18542	4798	12	,	,	,
18542	4798	13	a	a	DT
18542	4798	14	small	small	JJ
18542	4798	15	onion	onion	NN
18542	4798	16	sliced	slice	VBD
18542	4798	17	,	,	,
18542	4798	18	a	a	DT
18542	4798	19	small	small	JJ
18542	4798	20	red	red	JJ
18542	4798	21	pepper	pepper	NN
18542	4798	22	,	,	,
18542	4798	23	two	two	CD
18542	4798	24	tablespoonfuls	tablespoonful	NNS
18542	4798	25	of	of	IN
18542	4798	26	grated	grate	VBN
18542	4798	27	horse	horse	NN
18542	4798	28	-	-	HYPH
18542	4798	29	radish	radish	NN
18542	4798	30	,	,	,
18542	4798	31	six	six	CD
18542	4798	32	cloves	clove	NNS
18542	4798	33	,	,	,
18542	4798	34	a	a	DT
18542	4798	35	bay	bay	NN
18542	4798	36	-	-	HYPH
18542	4798	37	leaf	leaf	NN
18542	4798	38	,	,	,
18542	4798	39	a	a	DT
18542	4798	40	tablespoonful	tablespoonful	NN
18542	4798	41	of	of	IN
18542	4798	42	mustard	mustard	NN
18542	4798	43	seed	seed	NN
18542	4798	44	,	,	,
18542	4798	45	and	and	CC
18542	4798	46	half	half	PDT
18542	4798	47	a	a	DT
18542	4798	48	cupful	cupful	NN
18542	4798	49	of	of	IN
18542	4798	50	water	water	NN
18542	4798	51	.	.	.
18542	4799	1	Put	put	VB
18542	4799	2	the	the	DT
18542	4799	3	fish	fish	NN
18542	4799	4	into	into	IN
18542	4799	5	an	an	DT
18542	4799	6	earthen	earthen	JJ
18542	4799	7	jar	jar	NN
18542	4799	8	,	,	,
18542	4799	9	pour	pour	VB
18542	4799	10	over	over	IN
18542	4799	11	the	the	DT
18542	4799	12	hot	hot	JJ
18542	4799	13	spiced	spiced	JJ
18542	4799	14	vinegar	vinegar	NN
18542	4799	15	and	and	CC
18542	4799	16	let	let	VB
18542	4799	17	stand	stand	VB
18542	4799	18	in	in	IN
18542	4799	19	a	a	DT
18542	4799	20	cold	cold	JJ
18542	4799	21	place	place	NN
18542	4799	22	for	for	IN
18542	4799	23	two	two	CD
18542	4799	24	days	day	NNS
18542	4799	25	before	before	IN
18542	4799	26	using	use	VBG
18542	4799	27	.	.	.
18542	4800	1	FISH	FISH	NNS
18542	4800	2	TIMBALES	timbales	VBP
18542	4800	3	Pound	pound	NN
18542	4800	4	in	in	IN
18542	4800	5	a	a	DT
18542	4800	6	mortar	mortar	NN
18542	4800	7	one	one	CD
18542	4800	8	pound	pound	NN
18542	4800	9	of	of	IN
18542	4800	10	fresh	fresh	JJ
18542	4800	11	raw	raw	JJ
18542	4800	12	fish	fish	NN
18542	4800	13	and	and	CC
18542	4800	14	press	press	NN
18542	4800	15	through	through	IN
18542	4800	16	a	a	DT
18542	4800	17	purée	purée	NN
18542	4800	18	sieve	sieve	NN
18542	4800	19	.	.	.
18542	4801	1	To	to	IN
18542	4801	2	every	every	DT
18542	4801	3	cupful	cupful	NN
18542	4801	4	of	of	IN
18542	4801	5	fish	fish	NN
18542	4801	6	pulp	pulp	NN
18542	4801	7	add	add	VB
18542	4801	8	a	a	DT
18542	4801	9	tablespoonful	tablespoonful	NN
18542	4801	10	of	of	IN
18542	4801	11	bread	bread	NN
18542	4801	12	-	-	HYPH
18542	4801	13	crumbs	crumb	NNS
18542	4801	14	soaked	soak	VBD
18542	4801	15	until	until	IN
18542	4801	16	soft	soft	JJ
18542	4801	17	in	in	IN
18542	4801	18	cream	cream	NN
18542	4801	19	.	.	.
18542	4802	1	Add	add	VB
18542	4802	2	also	also	RB
18542	4802	3	the	the	DT
18542	4802	4	beaten	beat	VBN
18542	4802	5	yolk	yolk	NN
18542	4802	6	of	of	IN
18542	4802	7	one	one	CD
18542	4802	8	egg	egg	NN
18542	4802	9	,	,	,
18542	4802	10	and	and	CC
18542	4802	11	salt	salt	NN
18542	4802	12	,	,	,
18542	4802	13	pepper	pepper	NN
18542	4802	14	,	,	,
18542	4802	15	grated	grate	VBD
18542	4802	16	onion	onion	NN
18542	4802	17	,	,	,
18542	4802	18	and	and	CC
18542	4802	19	nutmeg	nutmeg	NN
18542	4802	20	to	to	IN
18542	4802	21	[	[	-LRB-
18542	4802	22	Page	page	NN
18542	4802	23	486	486	CD
18542	4802	24	]	]	-RRB-
18542	4802	25	season	season	NN
18542	4802	26	.	.	.
18542	4803	1	Beat	beat	VB
18542	4803	2	thoroughly	thoroughly	RB
18542	4803	3	,	,	,
18542	4803	4	and	and	CC
18542	4803	5	for	for	IN
18542	4803	6	every	every	DT
18542	4803	7	cupful	cupful	NN
18542	4803	8	of	of	IN
18542	4803	9	pulp	pulp	NN
18542	4803	10	,	,	,
18542	4803	11	fold	fold	VB
18542	4803	12	in	in	IN
18542	4803	13	the	the	DT
18542	4803	14	whites	white	NNS
18542	4803	15	of	of	IN
18542	4803	16	two	two	CD
18542	4803	17	eggs	egg	NNS
18542	4803	18	beaten	beat	VBN
18542	4803	19	stiff	stiff	JJ
18542	4803	20	.	.	.
18542	4804	1	Fill	fill	VB
18542	4804	2	a	a	DT
18542	4804	3	well	well	RB
18542	4804	4	-	-	HYPH
18542	4804	5	buttered	butter	VBN
18542	4804	6	mould	mould	NN
18542	4804	7	three	three	CD
18542	4804	8	-	-	HYPH
18542	4804	9	quarters	quarter	NNS
18542	4804	10	full	full	JJ
18542	4804	11	,	,	,
18542	4804	12	set	set	VBD
18542	4804	13	it	-PRON-	PRP
18542	4804	14	into	into	IN
18542	4804	15	a	a	DT
18542	4804	16	pan	pan	NN
18542	4804	17	of	of	IN
18542	4804	18	warm	warm	JJ
18542	4804	19	water	water	NN
18542	4804	20	,	,	,
18542	4804	21	cover	cover	VBP
18542	4804	22	with	with	IN
18542	4804	23	buttered	butter	VBN
18542	4804	24	paper	paper	NN
18542	4804	25	,	,	,
18542	4804	26	and	and	CC
18542	4804	27	bake	bake	VB
18542	4804	28	for	for	IN
18542	4804	29	twenty	twenty	CD
18542	4804	30	minutes	minute	NNS
18542	4804	31	.	.	.
18542	4805	1	Do	do	VB
18542	4805	2	not	not	RB
18542	4805	3	let	let	VB
18542	4805	4	the	the	DT
18542	4805	5	water	water	NN
18542	4805	6	boil	boil	VB
18542	4805	7	.	.	.
18542	4806	1	Turn	turn	VB
18542	4806	2	out	out	RP
18542	4806	3	on	on	IN
18542	4806	4	a	a	DT
18542	4806	5	platter	platter	NN
18542	4806	6	and	and	CC
18542	4806	7	serve	serve	VB
18542	4806	8	with	with	IN
18542	4806	9	any	any	DT
18542	4806	10	preferred	preferred	JJ
18542	4806	11	sauce	sauce	NN
18542	4806	12	.	.	.
18542	4807	1	FISH	FISH	NNS
18542	4807	2	TIMBALE	TIMBALE	NNS
18542	4807	3	--	--	:
18542	4807	4	I	-PRON-	PRP
18542	4807	5	Run	run	VBP
18542	4807	6	through	through	IN
18542	4807	7	a	a	DT
18542	4807	8	meat	meat	NN
18542	4807	9	-	-	HYPH
18542	4807	10	chopper	chopper	NN
18542	4807	11	twice	twice	PDT
18542	4807	12	half	half	PDT
18542	4807	13	a	a	DT
18542	4807	14	pound	pound	NN
18542	4807	15	of	of	IN
18542	4807	16	white	white	JJ
18542	4807	17	fleshed	flesh	VBN
18542	4807	18	fish	fish	NN
18542	4807	19	.	.	.
18542	4808	1	Add	add	VB
18542	4808	2	one	one	CD
18542	4808	3	cupful	cupful	NN
18542	4808	4	of	of	IN
18542	4808	5	soft	soft	JJ
18542	4808	6	bread	bread	NN
18542	4808	7	-	-	HYPH
18542	4808	8	crumbs	crumb	NNS
18542	4808	9	which	which	WDT
18542	4808	10	have	have	VBP
18542	4808	11	been	be	VBN
18542	4808	12	boiled	boil	VBN
18542	4808	13	to	to	IN
18542	4808	14	a	a	DT
18542	4808	15	smooth	smooth	JJ
18542	4808	16	paste	paste	NN
18542	4808	17	in	in	IN
18542	4808	18	a	a	DT
18542	4808	19	little	little	JJ
18542	4808	20	milk	milk	NN
18542	4808	21	.	.	.
18542	4809	1	Cool	cool	UH
18542	4809	2	,	,	,
18542	4809	3	add	add	VB
18542	4809	4	to	to	IN
18542	4809	5	the	the	DT
18542	4809	6	fish	fish	NN
18542	4809	7	,	,	,
18542	4809	8	press	press	VB
18542	4809	9	through	through	IN
18542	4809	10	a	a	DT
18542	4809	11	sieve	sieve	NN
18542	4809	12	,	,	,
18542	4809	13	add	add	VB
18542	4809	14	six	six	CD
18542	4809	15	tablespoonfuls	tablespoonful	NNS
18542	4809	16	of	of	IN
18542	4809	17	cream	cream	NN
18542	4809	18	,	,	,
18542	4809	19	and	and	CC
18542	4809	20	salt	salt	NN
18542	4809	21	and	and	CC
18542	4809	22	pepper	pepper	NN
18542	4809	23	to	to	IN
18542	4809	24	season	season	NN
18542	4809	25	.	.	.
18542	4810	1	Fold	fold	VB
18542	4810	2	in	in	RP
18542	4810	3	carefully	carefully	RB
18542	4810	4	the	the	DT
18542	4810	5	stiffly	stiffly	NN
18542	4810	6	beaten	beat	VBN
18542	4810	7	whites	white	NNS
18542	4810	8	of	of	IN
18542	4810	9	five	five	CD
18542	4810	10	eggs	egg	NNS
18542	4810	11	.	.	.
18542	4811	1	Butter	butter	VB
18542	4811	2	a	a	DT
18542	4811	3	small	small	JJ
18542	4811	4	timbale	timbale	NN
18542	4811	5	mould	mould	NN
18542	4811	6	,	,	,
18542	4811	7	fill	fill	VB
18542	4811	8	with	with	IN
18542	4811	9	the	the	DT
18542	4811	10	mixture	mixture	NN
18542	4811	11	,	,	,
18542	4811	12	and	and	CC
18542	4811	13	put	put	VBD
18542	4811	14	in	in	RP
18542	4811	15	a	a	DT
18542	4811	16	baking	baking	NN
18542	4811	17	-	-	HYPH
18542	4811	18	pan	pan	NN
18542	4811	19	half	half	NN
18542	4811	20	full	full	JJ
18542	4811	21	of	of	IN
18542	4811	22	boiling	boil	VBG
18542	4811	23	water	water	NN
18542	4811	24	.	.	.
18542	4812	1	Cover	cover	VB
18542	4812	2	with	with	IN
18542	4812	3	buttered	butter	VBN
18542	4812	4	paper	paper	NN
18542	4812	5	,	,	,
18542	4812	6	bake	bake	VBP
18542	4812	7	for	for	IN
18542	4812	8	twenty	twenty	CD
18542	4812	9	minutes	minute	NNS
18542	4812	10	,	,	,
18542	4812	11	and	and	CC
18542	4812	12	serve	serve	VB
18542	4812	13	with	with	IN
18542	4812	14	Cream	Cream	NNP
18542	4812	15	Sauce	Sauce	NNP
18542	4812	16	.	.	.
18542	4813	1	FISH	FISH	NNS
18542	4813	2	TIMBALE	TIMBALE	NNS
18542	4813	3	--	--	:
18542	4813	4	II	II	NNP
18542	4813	5	Chop	Chop	NNP
18542	4813	6	cold	cold	JJ
18542	4813	7	cooked	cooked	JJ
18542	4813	8	fish	fish	NN
18542	4813	9	fine	fine	JJ
18542	4813	10	and	and	CC
18542	4813	11	mix	mix	VB
18542	4813	12	to	to	IN
18542	4813	13	a	a	DT
18542	4813	14	smooth	smooth	JJ
18542	4813	15	paste	paste	NN
18542	4813	16	with	with	IN
18542	4813	17	bread	bread	NN
18542	4813	18	-	-	HYPH
18542	4813	19	crumbs	crumb	NNS
18542	4813	20	soaked	soak	VBD
18542	4813	21	in	in	IN
18542	4813	22	milk	milk	NN
18542	4813	23	.	.	.
18542	4814	1	Season	season	NN
18542	4814	2	with	with	IN
18542	4814	3	melted	melted	JJ
18542	4814	4	butter	butter	NN
18542	4814	5	and	and	CC
18542	4814	6	grated	grate	VBN
18542	4814	7	onion	onion	NN
18542	4814	8	and	and	CC
18542	4814	9	moisten	moisten	VB
18542	4814	10	with	with	IN
18542	4814	11	the	the	DT
18542	4814	12	beaten	beat	VBN
18542	4814	13	yolks	yolk	NNS
18542	4814	14	of	of	IN
18542	4814	15	eggs	egg	NNS
18542	4814	16	.	.	.
18542	4815	1	Bake	bake	VB
18542	4815	2	in	in	RP
18542	4815	3	buttered	butter	VBN
18542	4815	4	individual	individual	JJ
18542	4815	5	moulds	mould	NNS
18542	4815	6	,	,	,
18542	4815	7	turn	turn	VB
18542	4815	8	out	out	RP
18542	4815	9	,	,	,
18542	4815	10	and	and	CC
18542	4815	11	serve	serve	VB
18542	4815	12	with	with	IN
18542	4815	13	a	a	DT
18542	4815	14	sauce	sauce	NN
18542	4815	15	made	make	VBN
18542	4815	16	of	of	IN
18542	4815	17	one	one	CD
18542	4815	18	cupful	cupful	NN
18542	4815	19	of	of	IN
18542	4815	20	stewed	stew	VBN
18542	4815	21	[	[	-LRB-
18542	4815	22	Page	page	NN
18542	4815	23	487	487	CD
18542	4815	24	]	]	-RRB-
18542	4815	25	and	and	CC
18542	4815	26	strained	strain	VBN
18542	4815	27	tomatoes	tomato	NNS
18542	4815	28	mixed	mix	VBN
18542	4815	29	with	with	IN
18542	4815	30	a	a	DT
18542	4815	31	wineglassful	wineglassful	NN
18542	4815	32	of	of	IN
18542	4815	33	Sherry	Sherry	NNP
18542	4815	34	and	and	CC
18542	4815	35	half	half	PDT
18542	4815	36	a	a	DT
18542	4815	37	cupful	cupful	NN
18542	4815	38	of	of	IN
18542	4815	39	cream	cream	NN
18542	4815	40	,	,	,
18542	4815	41	and	and	CC
18542	4815	42	thickened	thicken	VBD
18542	4815	43	with	with	IN
18542	4815	44	the	the	DT
18542	4815	45	beaten	beat	VBN
18542	4815	46	yolks	yolk	NNS
18542	4815	47	of	of	IN
18542	4815	48	two	two	CD
18542	4815	49	eggs	egg	NNS
18542	4815	50	.	.	.
18542	4816	1	Add	add	VB
18542	4816	2	a	a	DT
18542	4816	3	few	few	JJ
18542	4816	4	shrimps	shrimp	NNS
18542	4816	5	and	and	CC
18542	4816	6	cooked	cook	VBN
18542	4816	7	oysters	oyster	NNS
18542	4816	8	to	to	IN
18542	4816	9	the	the	DT
18542	4816	10	sauce	sauce	NN
18542	4816	11	,	,	,
18542	4816	12	pour	pour	VB
18542	4816	13	around	around	IN
18542	4816	14	the	the	DT
18542	4816	15	timbales	timbale	NNS
18542	4816	16	,	,	,
18542	4816	17	and	and	CC
18542	4816	18	serve	serve	VB
18542	4816	19	.	.	.
18542	4817	1	FISH	FISH	NNS
18542	4817	2	TIMBALES	timbale	NNS
18542	4817	3	--	--	:
18542	4817	4	III	III	NNP
18542	4817	5	Chop	Chop	NNP
18542	4817	6	fine	fine	JJ
18542	4817	7	one	one	CD
18542	4817	8	cupful	cupful	NN
18542	4817	9	of	of	IN
18542	4817	10	raw	raw	JJ
18542	4817	11	fish	fish	NN
18542	4817	12	and	and	CC
18542	4817	13	rub	rub	VB
18542	4817	14	it	-PRON-	PRP
18542	4817	15	through	through	IN
18542	4817	16	a	a	DT
18542	4817	17	sieve	sieve	NN
18542	4817	18	.	.	.
18542	4818	1	Season	season	NN
18542	4818	2	with	with	IN
18542	4818	3	salt	salt	NN
18542	4818	4	,	,	,
18542	4818	5	pepper	pepper	NN
18542	4818	6	,	,	,
18542	4818	7	and	and	CC
18542	4818	8	grated	grate	VBD
18542	4818	9	onion	onion	NN
18542	4818	10	,	,	,
18542	4818	11	and	and	CC
18542	4818	12	add	add	VB
18542	4818	13	a	a	DT
18542	4818	14	dozen	dozen	NN
18542	4818	15	blanched	blanch	VBN
18542	4818	16	almonds	almond	NNS
18542	4818	17	,	,	,
18542	4818	18	chopped	chop	VBD
18542	4818	19	fine	fine	RB
18542	4818	20	.	.	.
18542	4819	1	Fold	fold	VB
18542	4819	2	in	in	RB
18542	4819	3	one	one	CD
18542	4819	4	cupful	cupful	NN
18542	4819	5	of	of	IN
18542	4819	6	whipped	whip	VBN
18542	4819	7	cream	cream	NN
18542	4819	8	and	and	CC
18542	4819	9	the	the	DT
18542	4819	10	whites	white	NNS
18542	4819	11	of	of	IN
18542	4819	12	four	four	CD
18542	4819	13	eggs	egg	NNS
18542	4819	14	beaten	beat	VBN
18542	4819	15	very	very	RB
18542	4819	16	stiff	stiff	JJ
18542	4819	17	.	.	.
18542	4820	1	Fill	fill	VB
18542	4820	2	small	small	JJ
18542	4820	3	buttered	butter	VBN
18542	4820	4	moulds	mould	NNS
18542	4820	5	,	,	,
18542	4820	6	set	set	VBN
18542	4820	7	into	into	IN
18542	4820	8	a	a	DT
18542	4820	9	pan	pan	NN
18542	4820	10	of	of	IN
18542	4820	11	hot	hot	JJ
18542	4820	12	water	water	NN
18542	4820	13	,	,	,
18542	4820	14	and	and	CC
18542	4820	15	bake	bake	VB
18542	4820	16	carefully	carefully	RB
18542	4820	17	.	.	.
18542	4821	1	FISH	FISH	NNS
18542	4821	2	TIMBALE	TIMBALE	NNS
18542	4821	3	--	--	:
18542	4821	4	IV	IV	NNP
18542	4821	5	Add	Add	NNP
18542	4821	6	one	one	CD
18542	4821	7	cupful	cupful	NN
18542	4821	8	of	of	IN
18542	4821	9	cold	cold	JJ
18542	4821	10	cooked	cook	VBN
18542	4821	11	flaked	flaked	JJ
18542	4821	12	fish	fish	NN
18542	4821	13	to	to	IN
18542	4821	14	one	one	CD
18542	4821	15	cupful	cupful	NN
18542	4821	16	of	of	IN
18542	4821	17	very	very	RB
18542	4821	18	thick	thick	JJ
18542	4821	19	Cream	Cream	NNP
18542	4821	20	Sauce	Sauce	NNP
18542	4821	21	and	and	CC
18542	4821	22	season	season	NN
18542	4821	23	with	with	IN
18542	4821	24	salt	salt	NN
18542	4821	25	,	,	,
18542	4821	26	cayenne	cayenne	NNP
18542	4821	27	,	,	,
18542	4821	28	lemon	lemon	NN
18542	4821	29	-	-	HYPH
18542	4821	30	juice	juice	NN
18542	4821	31	,	,	,
18542	4821	32	and	and	CC
18542	4821	33	minced	mince	VBD
18542	4821	34	parsley	parsley	NNP
18542	4821	35	.	.	.
18542	4822	1	Take	take	VB
18542	4822	2	from	from	IN
18542	4822	3	the	the	DT
18542	4822	4	fire	fire	NN
18542	4822	5	,	,	,
18542	4822	6	add	add	VB
18542	4822	7	the	the	DT
18542	4822	8	yolks	yolk	NNS
18542	4822	9	of	of	IN
18542	4822	10	three	three	CD
18542	4822	11	eggs	egg	NNS
18542	4822	12	,	,	,
18542	4822	13	well	well	RB
18542	4822	14	-	-	HYPH
18542	4822	15	beaten	beat	VBN
18542	4822	16	,	,	,
18542	4822	17	and	and	CC
18542	4822	18	cool	cool	JJ
18542	4822	19	.	.	.
18542	4823	1	Fold	fold	VB
18542	4823	2	in	in	IN
18542	4823	3	the	the	DT
18542	4823	4	whites	white	NNS
18542	4823	5	of	of	IN
18542	4823	6	three	three	CD
18542	4823	7	eggs	egg	NNS
18542	4823	8	beaten	beat	VBN
18542	4823	9	stiff	stiff	JJ
18542	4823	10	,	,	,
18542	4823	11	fill	fill	NN
18542	4823	12	buttered	butter	VBD
18542	4823	13	individual	individual	JJ
18542	4823	14	moulds	mould	NNS
18542	4823	15	two	two	CD
18542	4823	16	-	-	HYPH
18542	4823	17	thirds	third	NNS
18542	4823	18	full	full	JJ
18542	4823	19	,	,	,
18542	4823	20	set	set	VBN
18542	4823	21	into	into	IN
18542	4823	22	a	a	DT
18542	4823	23	pan	pan	NN
18542	4823	24	of	of	IN
18542	4823	25	hot	hot	JJ
18542	4823	26	water	water	NN
18542	4823	27	,	,	,
18542	4823	28	and	and	CC
18542	4823	29	bake	bake	VB
18542	4823	30	for	for	IN
18542	4823	31	fifteen	fifteen	CD
18542	4823	32	or	or	CC
18542	4823	33	twenty	twenty	CD
18542	4823	34	minutes	minute	NNS
18542	4823	35	.	.	.
18542	4824	1	Serve	serve	VB
18542	4824	2	with	with	IN
18542	4824	3	any	any	DT
18542	4824	4	preferred	preferred	JJ
18542	4824	5	sauce	sauce	NN
18542	4824	6	.	.	.
18542	4825	1	[	[	-LRB-
18542	4825	2	Page	page	NN
18542	4825	3	488	488	CD
18542	4825	4	]	]	-RRB-
18542	4825	5	TURBAN	turban	NN
18542	4825	6	OF	of	IN
18542	4825	7	FISH	FISH	NNS
18542	4825	8	--	--	:
18542	4825	9	I	-PRON-	PRP
18542	4825	10	Prepare	prepare	VBP
18542	4825	11	a	a	DT
18542	4825	12	Cream	Cream	NNP
18542	4825	13	Sauce	Sauce	NNP
18542	4825	14	,	,	,
18542	4825	15	seasoning	seasoning	NN
18542	4825	16	with	with	IN
18542	4825	17	grated	grate	VBN
18542	4825	18	onion	onion	NN
18542	4825	19	,	,	,
18542	4825	20	powdered	powder	VBN
18542	4825	21	mace	mace	NN
18542	4825	22	,	,	,
18542	4825	23	minced	mince	VBD
18542	4825	24	parsley	parsley	NNP
18542	4825	25	,	,	,
18542	4825	26	and	and	CC
18542	4825	27	lemon	lemon	NN
18542	4825	28	-	-	HYPH
18542	4825	29	juice	juice	NN
18542	4825	30	.	.	.
18542	4826	1	Add	add	VB
18542	4826	2	the	the	DT
18542	4826	3	yolks	yolk	NNS
18542	4826	4	of	of	IN
18542	4826	5	two	two	CD
18542	4826	6	eggs	egg	NNS
18542	4826	7	.	.	.
18542	4827	1	Put	put	VB
18542	4827	2	a	a	DT
18542	4827	3	layer	layer	NN
18542	4827	4	of	of	IN
18542	4827	5	cold	cold	JJ
18542	4827	6	cooked	cook	VBN
18542	4827	7	flaked	flake	VBN
18542	4827	8	fish	fish	NN
18542	4827	9	in	in	IN
18542	4827	10	a	a	DT
18542	4827	11	buttered	butter	VBN
18542	4827	12	baking	baking	NN
18542	4827	13	-	-	HYPH
18542	4827	14	dish	dish	NN
18542	4827	15	,	,	,
18542	4827	16	season	season	NN
18542	4827	17	with	with	IN
18542	4827	18	salt	salt	NN
18542	4827	19	,	,	,
18542	4827	20	pepper	pepper	NN
18542	4827	21	,	,	,
18542	4827	22	and	and	CC
18542	4827	23	lemon	lemon	NN
18542	4827	24	-	-	HYPH
18542	4827	25	juice	juice	NN
18542	4827	26	,	,	,
18542	4827	27	spread	spread	VBN
18542	4827	28	with	with	IN
18542	4827	29	the	the	DT
18542	4827	30	sauce	sauce	NN
18542	4827	31	,	,	,
18542	4827	32	and	and	CC
18542	4827	33	repeat	repeat	VB
18542	4827	34	until	until	IN
18542	4827	35	the	the	DT
18542	4827	36	dish	dish	NN
18542	4827	37	is	be	VBZ
18542	4827	38	full	full	JJ
18542	4827	39	.	.	.
18542	4828	1	Cover	cover	VB
18542	4828	2	with	with	IN
18542	4828	3	crumbs	crumb	NNS
18542	4828	4	,	,	,
18542	4828	5	dot	dot	VBP
18542	4828	6	with	with	IN
18542	4828	7	butter	butter	NN
18542	4828	8	,	,	,
18542	4828	9	sprinkle	sprinkle	VB
18542	4828	10	with	with	IN
18542	4828	11	grated	grate	VBN
18542	4828	12	Parmesan	Parmesan	NNP
18542	4828	13	cheese	cheese	NN
18542	4828	14	,	,	,
18542	4828	15	and	and	CC
18542	4828	16	brown	brown	NNP
18542	4828	17	in	in	IN
18542	4828	18	the	the	DT
18542	4828	19	oven	oven	NN
18542	4828	20	.	.	.
18542	4829	1	TURBAN	turban	NN
18542	4829	2	OF	of	IN
18542	4829	3	FISH	FISH	NNS
18542	4829	4	--	--	:
18542	4829	5	II	II	NNP
18542	4829	6	Cut	Cut	NNP
18542	4829	7	thin	thin	JJ
18542	4829	8	slices	slice	NNS
18542	4829	9	of	of	IN
18542	4829	10	fish	fish	NN
18542	4829	11	into	into	IN
18542	4829	12	narrow	narrow	JJ
18542	4829	13	strips	strip	NNS
18542	4829	14	,	,	,
18542	4829	15	remove	remove	VB
18542	4829	16	the	the	DT
18542	4829	17	skin	skin	NN
18542	4829	18	,	,	,
18542	4829	19	dip	dip	NN
18542	4829	20	in	in	IN
18542	4829	21	seasoned	seasoned	JJ
18542	4829	22	oil	oil	NN
18542	4829	23	,	,	,
18542	4829	24	and	and	CC
18542	4829	25	roll	roll	VB
18542	4829	26	up	up	RP
18542	4829	27	,	,	,
18542	4829	28	fastening	fasten	VBG
18542	4829	29	with	with	IN
18542	4829	30	wooden	wooden	JJ
18542	4829	31	toothpicks	toothpick	NNS
18542	4829	32	.	.	.
18542	4830	1	Dip	dip	VB
18542	4830	2	in	in	IN
18542	4830	3	seasoned	season	VBN
18542	4830	4	flour	flour	NN
18542	4830	5	or	or	CC
18542	4830	6	in	in	IN
18542	4830	7	beaten	beat	VBN
18542	4830	8	egg	egg	NN
18542	4830	9	and	and	CC
18542	4830	10	crumbs	crumb	NNS
18542	4830	11	,	,	,
18542	4830	12	fry	fry	VB
18542	4830	13	in	in	IN
18542	4830	14	deep	deep	JJ
18542	4830	15	fat	fat	NN
18542	4830	16	,	,	,
18542	4830	17	and	and	CC
18542	4830	18	serve	serve	VB
18542	4830	19	with	with	IN
18542	4830	20	any	any	DT
18542	4830	21	preferred	preferred	JJ
18542	4830	22	sauce	sauce	NN
18542	4830	23	.	.	.
18542	4831	1	If	if	IN
18542	4831	2	preferred	prefer	VBN
18542	4831	3	do	do	VBP
18542	4831	4	not	not	RB
18542	4831	5	roll	roll	VB
18542	4831	6	the	the	DT
18542	4831	7	fish	fish	NN
18542	4831	8	,	,	,
18542	4831	9	but	but	CC
18542	4831	10	fry	fry	VB
18542	4831	11	the	the	DT
18542	4831	12	strips	strip	NNS
18542	4831	13	straight	straight	RB
18542	4831	14	.	.	.
18542	4832	1	FISH	FISH	NNS
18542	4832	2	TURBOT	turbot	NN
18542	4832	3	Reheat	reheat	VBP
18542	4832	4	any	any	DT
18542	4832	5	kind	kind	NN
18542	4832	6	of	of	IN
18542	4832	7	cold	cold	JJ
18542	4832	8	cooked	cook	VBN
18542	4832	9	fish	fish	NN
18542	4832	10	in	in	IN
18542	4832	11	a	a	DT
18542	4832	12	Cream	Cream	NNP
18542	4832	13	Sauce	Sauce	NNP
18542	4832	14	,	,	,
18542	4832	15	adding	add	VBG
18542	4832	16	the	the	DT
18542	4832	17	beaten	beat	VBN
18542	4832	18	yolk	yolk	NN
18542	4832	19	of	of	IN
18542	4832	20	an	an	DT
18542	4832	21	egg	egg	NN
18542	4832	22	to	to	IN
18542	4832	23	the	the	DT
18542	4832	24	sauce	sauce	NN
18542	4832	25	.	.	.
18542	4833	1	Put	put	VB
18542	4833	2	into	into	IN
18542	4833	3	a	a	DT
18542	4833	4	buttered	butter	VBN
18542	4833	5	baking	baking	NN
18542	4833	6	-	-	HYPH
18542	4833	7	dish	dish	NN
18542	4833	8	,	,	,
18542	4833	9	cover	cover	VB
18542	4833	10	with	with	IN
18542	4833	11	crumbs	crumb	NNS
18542	4833	12	,	,	,
18542	4833	13	dot	dot	VBP
18542	4833	14	with	with	IN
18542	4833	15	butter	butter	NN
18542	4833	16	,	,	,
18542	4833	17	sprinkle	sprinkle	VB
18542	4833	18	with	with	IN
18542	4833	19	grated	grate	VBN
18542	4833	20	Parmesan	Parmesan	NNP
18542	4833	21	cheese	cheese	NN
18542	4833	22	if	if	IN
18542	4833	23	desired	desire	VBN
18542	4833	24	,	,	,
18542	4833	25	and	and	CC
18542	4833	26	bake	bake	VB
18542	4833	27	brown	brown	NNP
18542	4833	28	,	,	,
18542	4833	29	or	or	CC
18542	4833	30	put	put	VBD
18542	4833	31	the	the	DT
18542	4833	32	fish	fish	NN
18542	4833	33	and	and	CC
18542	4833	34	the	the	DT
18542	4833	35	sauce	sauce	NN
18542	4833	36	in	in	IN
18542	4833	37	the	the	DT
18542	4833	38	baking	baking	NN
18542	4833	39	-	-	HYPH
18542	4833	40	pan	pan	NN
18542	4833	41	in	in	IN
18542	4833	42	separate	separate	JJ
18542	4833	43	layers	layer	NNS
18542	4833	44	.	.	.
18542	4834	1	[	[	-LRB-
18542	4834	2	Page	page	NN
18542	4834	3	489	489	CD
18542	4834	4	]	]	-RRB-
18542	4834	5	FISH	fish	NN
18542	4834	6	TOAST	toast	NN
18542	4834	7	Mix	mix	JJ
18542	4834	8	cold	cold	JJ
18542	4834	9	cooked	cook	VBN
18542	4834	10	flaked	flaked	JJ
18542	4834	11	fish	fish	NN
18542	4834	12	with	with	IN
18542	4834	13	Cream	Cream	NNP
18542	4834	14	Sauce	Sauce	NNP
18542	4834	15	,	,	,
18542	4834	16	seasoning	seasoning	NN
18542	4834	17	with	with	IN
18542	4834	18	salt	salt	NN
18542	4834	19	,	,	,
18542	4834	20	pepper	pepper	NN
18542	4834	21	,	,	,
18542	4834	22	lemon	lemon	NN
18542	4834	23	-	-	HYPH
18542	4834	24	juice	juice	NN
18542	4834	25	,	,	,
18542	4834	26	and	and	CC
18542	4834	27	minced	mince	VBD
18542	4834	28	parsley	parsley	NNP
18542	4834	29	.	.	.
18542	4835	1	Add	add	VB
18542	4835	2	the	the	DT
18542	4835	3	yolks	yolk	NNS
18542	4835	4	of	of	IN
18542	4835	5	two	two	CD
18542	4835	6	eggs	egg	NNS
18542	4835	7	,	,	,
18542	4835	8	beaten	beat	VBN
18542	4835	9	with	with	IN
18542	4835	10	a	a	DT
18542	4835	11	little	little	JJ
18542	4835	12	milk	milk	NN
18542	4835	13	,	,	,
18542	4835	14	and	and	CC
18542	4835	15	heat	heat	VBP
18542	4835	16	thoroughly	thoroughly	RB
18542	4835	17	,	,	,
18542	4835	18	but	but	CC
18542	4835	19	do	do	VBP
18542	4835	20	not	not	RB
18542	4835	21	boil	boil	VB
18542	4835	22	.	.	.
18542	4836	1	Spread	spread	VB
18542	4836	2	on	on	IN
18542	4836	3	very	very	RB
18542	4836	4	hot	hot	JJ
18542	4836	5	buttered	buttered	JJ
18542	4836	6	toast	toast	NN
18542	4836	7	.	.	.
18542	4837	1	FISH	fish	NN
18542	4837	2	À	à	NN
18542	4837	3	LA	LA	NNP
18542	4837	4	VINAIGRETTE	VINAIGRETTE	NNP
18542	4837	5	Flake	Flake	NNP
18542	4837	6	cold	cold	JJ
18542	4837	7	cooked	cooked	JJ
18542	4837	8	fish	fish	NN
18542	4837	9	and	and	CC
18542	4837	10	arrange	arrange	NN
18542	4837	11	on	on	IN
18542	4837	12	a	a	DT
18542	4837	13	platter	platter	NN
18542	4837	14	with	with	IN
18542	4837	15	a	a	DT
18542	4837	16	border	border	NN
18542	4837	17	of	of	IN
18542	4837	18	lettuce	lettuce	NN
18542	4837	19	leaves	leave	NNS
18542	4837	20	.	.	.
18542	4838	1	Pour	pour	VB
18542	4838	2	over	over	IN
18542	4838	3	it	-PRON-	PRP
18542	4838	4	a	a	DT
18542	4838	5	French	french	JJ
18542	4838	6	dressing	dressing	NN
18542	4838	7	to	to	IN
18542	4838	8	which	which	WDT
18542	4838	9	chopped	chop	VBN
18542	4838	10	olives	olive	NNS
18542	4838	11	,	,	,
18542	4838	12	capers	caper	NNS
18542	4838	13	,	,	,
18542	4838	14	and	and	CC
18542	4838	15	pickles	pickle	NNS
18542	4838	16	have	have	VBP
18542	4838	17	been	be	VBN
18542	4838	18	added	add	VBN
18542	4838	19	.	.	.
18542	4839	1	[	[	-LRB-
18542	4839	2	Page	page	NN
18542	4839	3	490	490	CD
18542	4839	4	]	]	-RRB-
18542	4839	5	BACK	BACK	NNS
18542	4839	6	TALK	TALK	NNP
18542	4839	7	The	the	DT
18542	4839	8	author	author	NN
18542	4839	9	,	,	,
18542	4839	10	though	though	IN
18542	4839	11	at	at	IN
18542	4839	12	present	present	JJ
18542	4839	13	unable	unable	JJ
18542	4839	14	to	to	TO
18542	4839	15	contemplate	contemplate	VB
18542	4839	16	calmly	calmly	RB
18542	4839	17	even	even	RB
18542	4839	18	a	a	DT
18542	4839	19	pair	pair	NN
18542	4839	20	of	of	IN
18542	4839	21	fish	fish	NN
18542	4839	22	-	-	HYPH
18542	4839	23	net	net	NN
18542	4839	24	curtains	curtain	NNS
18542	4839	25	,	,	,
18542	4839	26	is	be	VBZ
18542	4839	27	willing	willing	JJ
18542	4839	28	to	to	TO
18542	4839	29	admit	admit	VB
18542	4839	30	that	that	IN
18542	4839	31	there	there	EX
18542	4839	32	are	be	VBP
18542	4839	33	more	more	JJR
18542	4839	34	ways	way	NNS
18542	4839	35	of	of	IN
18542	4839	36	cooking	cook	VBG
18542	4839	37	fish	fish	NN
18542	4839	38	than	than	IN
18542	4839	39	appear	appear	VB
18542	4839	40	here	here	RB
18542	4839	41	.	.	.
18542	4840	1	The	the	DT
18542	4840	2	blank	blank	JJ
18542	4840	3	pages	page	NNS
18542	4840	4	appended	append	VBN
18542	4840	5	are	be	VBP
18542	4840	6	for	for	IN
18542	4840	7	additional	additional	JJ
18542	4840	8	recipes	recipe	NNS
18542	4840	9	.	.	.
18542	4841	1	O.G.	O.G.	NNP
18542	4842	1	[	[	-LRB-
18542	4842	2	Page	page	NN
18542	4842	3	499	499	CD
18542	4842	4	]	]	-RRB-
18542	4842	5	INDEX	INDEX	NNP
18542	4842	6	ANCHOVIES	ANCHOVIES	NNP
18542	4842	7	,	,	,
18542	4842	8	ten	ten	CD
18542	4842	9	ways	way	NNS
18542	4842	10	to	to	TO
18542	4842	11	serve	serve	VB
18542	4842	12	,	,	,
18542	4842	13	41	41	CD
18542	4842	14	_	_	NNP
18542	4842	15	ff	ff	NNP
18542	4842	16	_	_	NNP
18542	4842	17	,	,	,
18542	4842	18	Anchovy	Anchovy	NNP
18542	4842	19	butter	butter	NN
18542	4842	20	sauce	sauce	NN
18542	4842	21	,	,	,
18542	4842	22	14	14	CD
18542	4842	23	BASS	BASS	NNP
18542	4842	24	,	,	,
18542	4842	25	in	in	IN
18542	4842	26	season	season	NN
18542	4842	27	,	,	,
18542	4842	28	6	6	CD
18542	4842	29	;	;	:
18542	4842	30	forty	forty	CD
18542	4842	31	-	-	HYPH
18542	4842	32	five	five	CD
18542	4842	33	ways	way	NNS
18542	4842	34	to	to	TO
18542	4842	35	cook	cook	VB
18542	4842	36	,	,	,
18542	4842	37	45	45	CD
18542	4842	38	_	_	NNP
18542	4842	39	ff	ff	NNP
18542	4842	40	_	_	NNP
18542	4842	41	.	.	.
18542	4843	1	(	(	-LRB-
18542	4843	2	See	see	VB
18542	4843	3	also	also	RB
18542	4843	4	SEA	SEA	NNP
18542	4843	5	-	-	HYPH
18542	4843	6	BASS	BASS	NNP
18542	4843	7	and	and	CC
18542	4843	8	STRIPED	STRIPED	NNP
18542	4843	9	BASS	BASS	NNP
18542	4843	10	.	.	.
18542	4843	11	)	)	-RRB-
18542	4844	1	à	à	LS
18542	4844	2	la	la	NNP
18542	4844	3	Bordelaise	Bordelaise	NNP
18542	4844	4	,	,	,
18542	4844	5	51	51	CD
18542	4844	6	à	à	NN
18542	4844	7	la	la	NNP
18542	4844	8	Buena	Buena	NNP
18542	4844	9	Vista	Vista	NNP
18542	4844	10	,	,	,
18542	4844	11	56	56	CD
18542	4844	12	Baked	Baked	NNP
18542	4844	13	,	,	,
18542	4844	14	Nos	Nos	NNP
18542	4844	15	.	.	.
18542	4845	1	I	-PRON-	PRP
18542	4845	2	,	,	,
18542	4845	3	II	II	NNP
18542	4845	4	,	,	,
18542	4845	5	III	III	NNP
18542	4845	6	,	,	,
18542	4845	7	IV	IV	NNP
18542	4845	8	,	,	,
18542	4845	9	45	45	CD
18542	4845	10	,	,	,
18542	4845	11	46	46	CD
18542	4845	12	;	;	:
18542	4845	13	with	with	IN
18542	4845	14	white	white	JJ
18542	4845	15	wine	wine	NN
18542	4845	16	,	,	,
18542	4845	17	46	46	CD
18542	4845	18	;	;	:
18542	4845	19	with	with	IN
18542	4845	20	shrimp	shrimp	NN
18542	4845	21	sauce	sauce	NN
18542	4845	22	,	,	,
18542	4845	23	47	47	CD
18542	4845	24	Boiled	boil	VBN
18542	4845	25	,	,	,
18542	4845	26	51	51	CD
18542	4845	27	;	;	:
18542	4845	28	sea	sea	NN
18542	4845	29	,	,	,
18542	4845	30	with	with	IN
18542	4845	31	egg	egg	NN
18542	4845	32	sauce	sauce	NNP
18542	4845	33	,	,	,
18542	4845	34	51	51	CD
18542	4845	35	;	;	:
18542	4845	36	with	with	IN
18542	4845	37	parsley	parsley	NN
18542	4845	38	sauce	sauce	NN
18542	4845	39	,	,	,
18542	4845	40	55	55	CD
18542	4845	41	;	;	:
18542	4845	42	with	with	IN
18542	4845	43	mushrooms	mushroom	NNS
18542	4845	44	,	,	,
18542	4845	45	52	52	CD
18542	4845	46	;	;	:
18542	4845	47	black	black	JJ
18542	4845	48	,	,	,
18542	4845	49	with	with	IN
18542	4845	50	cream	cream	NN
18542	4845	51	sauce	sauce	NN
18542	4845	52	,	,	,
18542	4845	53	52	52	CD
18542	4845	54	Breaded	bread	VBN
18542	4845	55	,	,	,
18542	4845	56	with	with	IN
18542	4845	57	bacon	bacon	NN
18542	4845	58	,	,	,
18542	4845	59	54	54	CD
18542	4845	60	Broiled	broil	VBN
18542	4845	61	,	,	,
18542	4845	62	53	53	CD
18542	4845	63	;	;	:
18542	4845	64	black	black	JJ
18542	4845	65	,	,	,
18542	4845	66	53	53	CD
18542	4845	67	Cold	Cold	NNP
18542	4845	68	,	,	,
18542	4845	69	with	with	IN
18542	4845	70	tartar	tartar	NN
18542	4845	71	sauce	sauce	NN
18542	4845	72	,	,	,
18542	4845	73	53	53	CD
18542	4845	74	Fillet	Fillet	NNP
18542	4845	75	of	of	IN
18542	4845	76	,	,	,
18542	4845	77	breaded	bread	VBN
18542	4845	78	,	,	,
18542	4845	79	54	54	CD
18542	4845	80	Fried	fry	VBN
18542	4845	81	,	,	,
18542	4845	82	with	with	IN
18542	4845	83	bacon	bacon	NN
18542	4845	84	,	,	,
18542	4845	85	54	54	CD
18542	4845	86	;	;	:
18542	4845	87	black	black	JJ
18542	4845	88	,	,	,
18542	4845	89	54	54	CD
18542	4845	90	;	;	:
18542	4845	91	with	with	IN
18542	4845	92	tartar	tartar	NN
18542	4845	93	sauce	sauce	NN
18542	4845	94	,	,	,
18542	4845	95	55	55	CD
18542	4845	96	Matelote	matelote	NN
18542	4845	97	of	of	IN
18542	4845	98	,	,	,
18542	4845	99	55	55	CD
18542	4845	100	Stewed	stew	VBN
18542	4845	101	,	,	,
18542	4845	102	with	with	IN
18542	4845	103	tomatoes	tomato	NNS
18542	4845	104	,	,	,
18542	4845	105	53	53	CD
18542	4845	106	Stuffed	Stuffed	NNP
18542	4845	107	,	,	,
18542	4845	108	47	47	CD
18542	4845	109	;	;	:
18542	4845	110	à	à	LS
18542	4845	111	la	la	NNP
18542	4845	112	Newport	Newport	NNP
18542	4845	113	,	,	,
18542	4845	114	48	48	CD
18542	4845	115	;	;	:
18542	4845	116	à	à	LS
18542	4845	117	la	la	NNP
18542	4845	118	Manhattan	Manhattan	NNP
18542	4845	119	,	,	,
18542	4845	120	48	48	CD
18542	4845	121	;	;	:
18542	4845	122	with	with	IN
18542	4845	123	tomatoes	tomato	NNS
18542	4845	124	,	,	,
18542	4845	125	48	48	CD
18542	4845	126	;	;	:
18542	4845	127	à	à	NNP
18542	4845	128	la	la	NNP
18542	4845	129	babette	babette	NNP
18542	4845	130	,	,	,
18542	4845	131	49	49	CD
18542	4845	132	;	;	:
18542	4845	133	fillets	fillet	NNS
18542	4845	134	,	,	,
18542	4845	135	49	49	CD
18542	4845	136	;	;	:
18542	4845	137	à	à	LS
18542	4845	138	la	la	NNP
18542	4845	139	Montmorency	Montmorency	NNP
18542	4845	140	,	,	,
18542	4845	141	49	49	CD
18542	4845	142	;	;	:
18542	4845	143	sea	sea	NN
18542	4845	144	,	,	,
18542	4845	145	50	50	CD
18542	4845	146	BLACKFISH	BLACKFISH	NNS
18542	4845	147	,	,	,
18542	4845	148	in	in	IN
18542	4845	149	season	season	NN
18542	4845	150	,	,	,
18542	4845	151	6	6	CD
18542	4845	152	;	;	:
18542	4845	153	eight	eight	CD
18542	4845	154	ways	way	NNS
18542	4845	155	to	to	TO
18542	4845	156	cook	cook	VB
18542	4845	157	,	,	,
18542	4845	158	65	65	CD
18542	4845	159	_	_	NNP
18542	4845	160	ff	ff	NNP
18542	4845	161	_	_	NNP
18542	4845	162	.	.	.
18542	4846	1	à	à	LS
18542	4846	2	l'Américaine	l'Américaine	NNP
18542	4846	3	,	,	,
18542	4846	4	65	65	CD
18542	4846	5	Baked	bake	VBN
18542	4846	6	,	,	,
18542	4846	7	No	no	UH
18542	4846	8	.	.	.
18542	4847	1	I	-PRON-	PRP
18542	4847	2	,	,	,
18542	4847	3	67	67	CD
18542	4847	4	;	;	:
18542	4847	5	No	no	UH
18542	4847	6	.	.	.
18542	4848	1	II	II	NNP
18542	4848	2	,	,	,
18542	4848	3	68	68	CD
18542	4848	4	Broiled	broil	VBN
18542	4848	5	,	,	,
18542	4848	6	with	with	IN
18542	4848	7	Chili	Chili	NNP
18542	4848	8	sauce	sauce	NN
18542	4848	9	,	,	,
18542	4848	10	66	66	CD
18542	4848	11	Matelote	matelote	NN
18542	4848	12	of	of	IN
18542	4848	13	,	,	,
18542	4848	14	66	66	CD
18542	4848	15	Stewed	Stewed	NNP
18542	4848	16	,	,	,
18542	4848	17	à	à	NNP
18542	4848	18	la	la	NNP
18542	4848	19	Newport	Newport	NNP
18542	4848	20	,	,	,
18542	4848	21	67	67	CD
18542	4848	22	with	with	IN
18542	4848	23	fine	fine	JJ
18542	4848	24	herbs	herb	NNS
18542	4848	25	,	,	,
18542	4848	26	65	65	CD
18542	4848	27	with	with	IN
18542	4848	28	port	port	JJ
18542	4848	29	wine	wine	NN
18542	4848	30	sauce	sauce	NN
18542	4848	31	,	,	,
18542	4848	32	68	68	CD
18542	4848	33	BLUEFISH	BLUEFISH	NNS
18542	4848	34	,	,	,
18542	4848	35	in	in	IN
18542	4848	36	season	season	NN
18542	4848	37	,	,	,
18542	4848	38	6	6	CD
18542	4848	39	;	;	:
18542	4848	40	twenty	twenty	CD
18542	4848	41	-	-	HYPH
18542	4848	42	six	six	CD
18542	4848	43	ways	way	NNS
18542	4848	44	to	to	TO
18542	4848	45	cook	cook	VB
18542	4848	46	,	,	,
18542	4848	47	69	69	CD
18542	4848	48	_	_	NNP
18542	4848	49	ff	ff	NNP
18542	4848	50	_	_	NNP
18542	4848	51	.	.	.
18542	4849	1	à	à	LS
18542	4849	2	la	la	DT
18542	4849	3	Icarienne	Icarienne	NNP
18542	4849	4	,	,	,
18542	4849	5	76	76	CD
18542	4849	6	à	à	NN
18542	4849	7	la	la	NNP
18542	4849	8	Venetienne	Venetienne	NNP
18542	4849	9	,	,	,
18542	4849	10	76	76	CD
18542	4849	11	Baked	Baked	NNP
18542	4849	12	,	,	,
18542	4849	13	No	no	UH
18542	4849	14	.	.	.
18542	4850	1	I	-PRON-	PRP
18542	4850	2	,	,	,
18542	4850	3	69	69	CD
18542	4850	4	;	;	:
18542	4850	5	No	no	UH
18542	4850	6	.	.	.
18542	4851	1	II	II	NNP
18542	4851	2	,	,	,
18542	4851	3	70	70	CD
18542	4851	4	;	;	:
18542	4851	5	No	no	UH
18542	4851	6	.	.	.
18542	4852	1	III	III	NNP
18542	4852	2	,	,	,
18542	4852	3	70	70	CD
18542	4852	4	;	;	:
18542	4852	5	No	no	UH
18542	4852	6	.	.	.
18542	4853	1	IV	IV	NNP
18542	4853	2	,	,	,
18542	4853	3	71	71	CD
18542	4853	4	;	;	:
18542	4853	5	No	no	UH
18542	4853	6	.	.	.
18542	4854	1	V	V	NNP
18542	4854	2	,	,	,
18542	4854	3	71	71	CD
18542	4854	4	;	;	:
18542	4854	5	No	no	UH
18542	4854	6	.	.	.
18542	4855	1	VI	VI	NNP
18542	4855	2	,	,	,
18542	4855	3	71	71	CD
18542	4855	4	;	;	:
18542	4855	5	à	à	LS
18542	4855	6	la	la	DT
18542	4855	7	Italienne	Italienne	NNP
18542	4855	8	,	,	,
18542	4855	9	69	69	CD
18542	4855	10	;	;	:
18542	4855	11	à	à	LS
18542	4855	12	la	la	DT
18542	4855	13	Naples	Naples	NNP
18542	4855	14	,	,	,
18542	4855	15	72	72	CD
18542	4855	16	Boiled	boil	VBN
18542	4855	17	,	,	,
18542	4855	18	73	73	CD
18542	4855	19	Broiled	broil	VBN
18542	4855	20	,	,	,
18542	4855	21	73	73	CD
18542	4855	22	;	;	:
18542	4855	23	No	no	UH
18542	4855	24	.	.	.
18542	4856	1	II	II	NNP
18542	4856	2	,	,	,
18542	4856	3	73	73	CD
18542	4856	4	;	;	:
18542	4856	5	à	à	NNP
18542	4856	6	la	la	NNP
18542	4856	7	beurre	beurre	NNP
18542	4856	8	noir	noir	NNP
18542	4856	9	,	,	,
18542	4856	10	74	74	CD
18542	4856	11	;	;	:
18542	4856	12	with	with	IN
18542	4856	13	mustard	mustard	NN
18542	4856	14	sauce	sauce	NN
18542	4856	15	,	,	,
18542	4856	16	74	74	CD
18542	4856	17	;	;	:
18542	4856	18	Escalloped	Escalloped	NNP
18542	4856	19	,	,	,
18542	4856	20	75	75	CD
18542	4856	21	Fillets	fillet	NNS
18542	4856	22	of	of	IN
18542	4856	23	,	,	,
18542	4856	24	à	à	LS
18542	4856	25	la	la	DT
18542	4856	26	Duxelles	Duxelles	NNP
18542	4856	27	,	,	,
18542	4856	28	75	75	CD
18542	4856	29	;	;	:
18542	4856	30	with	with	IN
18542	4856	31	anchovy	anchovy	JJ
18542	4856	32	sauce	sauce	NN
18542	4856	33	,	,	,
18542	4856	34	75	75	CD
18542	4856	35	Fried	Fried	NNP
18542	4856	36	,	,	,
18542	4856	37	77	77	CD
18542	4856	38	Fried	fried	JJ
18542	4856	39	fillets	fillet	NNS
18542	4856	40	of	of	IN
18542	4856	41	,	,	,
18542	4856	42	76	76	CD
18542	4856	43	Matelote	Matelote	NNP
18542	4856	44	of	of	IN
18542	4856	45	,	,	,
18542	4856	46	74	74	CD
18542	4856	47	Pan	Pan	NNP
18542	4856	48	-	-	HYPH
18542	4856	49	broiled	broil	VBN
18542	4856	50	,	,	,
18542	4856	51	73	73	CD
18542	4856	52	Steamed	Steamed	NNP
18542	4856	53	,	,	,
18542	4856	54	77	77	CD
18542	4856	55	Stuffed	Stuffed	NNP
18542	4856	56	,	,	,
18542	4856	57	No	no	UH
18542	4856	58	.	.	.
18542	4857	1	I	-PRON-	PRP
18542	4857	2	,	,	,
18542	4857	3	74	74	CD
18542	4857	4	;	;	:
18542	4857	5	No	no	UH
18542	4857	6	.	.	.
18542	4858	1	II	II	NNP
18542	4858	2	,	,	,
18542	4858	3	74	74	CD
18542	4858	4	Bouillons	Bouillons	NNPS
18542	4858	5	,	,	,
18542	4858	6	court	court	NN
18542	4858	7	,	,	,
18542	4858	8	eleven	eleven	CD
18542	4858	9	varieties	variety	NNS
18542	4858	10	of	of	IN
18542	4858	11	,	,	,
18542	4858	12	8	8	CD
18542	4858	13	-	-	SYM
18542	4858	14	11	11	CD
18542	4858	15	BUTTER	butter	NN
18542	4858	16	-	-	HYPH
18542	4858	17	FISH	FISH	NNS
18542	4858	18	,	,	,
18542	4858	19	in	in	IN
18542	4858	20	season	season	NN
18542	4858	21	,	,	,
18542	4858	22	6	6	CD
18542	4858	23	;	;	:
18542	4858	24	five	five	CD
18542	4858	25	ways	way	NNS
18542	4858	26	to	to	TO
18542	4858	27	cook	cook	VB
18542	4858	28	,	,	,
18542	4858	29	79	79	CD
18542	4858	30	_	_	NNP
18542	4858	31	ff	ff	NNP
18542	4858	32	_	_	NNP
18542	4858	33	.	.	.
18542	4859	1	Boiled	boil	VBN
18542	4859	2	,	,	,
18542	4859	3	80	80	CD
18542	4859	4	Fried	fried	JJ
18542	4859	5	,	,	,
18542	4859	6	No	no	UH
18542	4859	7	.	.	.
18542	4860	1	I	-PRON-	PRP
18542	4860	2	,	,	,
18542	4860	3	79	79	CD
18542	4860	4	;	;	:
18542	4860	5	No	no	UH
18542	4860	6	.	.	.
18542	4861	1	II	II	NNP
18542	4861	2	,	,	,
18542	4861	3	79	79	CD
18542	4861	4	;	;	:
18542	4861	5	No	no	UH
18542	4861	6	.	.	.
18542	4862	1	III	III	NNP
18542	4862	2	,	,	,
18542	4862	3	79	79	CD
18542	4862	4	with	with	IN
18542	4862	5	fine	fine	JJ
18542	4862	6	herbs	herb	NNS
18542	4862	7	,	,	,
18542	4862	8	79	79	CD
18542	4862	9	CARP	CARP	NNP
18542	4862	10	,	,	,
18542	4862	11	in	in	IN
18542	4862	12	season	season	NN
18542	4862	13	,	,	,
18542	4862	14	6	6	CD
18542	4862	15	;	;	:
18542	4862	16	twenty	twenty	CD
18542	4862	17	-	-	HYPH
18542	4862	18	two	two	CD
18542	4862	19	ways	way	NNS
18542	4862	20	to	to	TO
18542	4862	21	cook	cook	VB
18542	4862	22	,	,	,
18542	4862	23	81	81	CD
18542	4862	24	_	_	NNP
18542	4862	25	ff	ff	NNP
18542	4862	26	_	_	NNP
18542	4862	27	.	.	.
18542	4863	1	à	à	LS
18542	4863	2	l'Allemande	l'Allemande	NNP
18542	4863	3	,	,	,
18542	4863	4	83	83	CD
18542	4863	5	à	à	NN
18542	4863	6	la	la	NNP
18542	4863	7	Bordelaise	Bordelaise	NNP
18542	4863	8	,	,	,
18542	4863	9	84	84	CD
18542	4863	10	à	à	NN
18542	4863	11	la	la	NNP
18542	4863	12	bourguinotte	bourguinotte	NNP
18542	4863	13	,	,	,
18542	4863	14	87	87	CD
18542	4863	15	à	à	NN
18542	4863	16	la	la	NNP
18542	4863	17	Coblentz	Coblentz	NNP
18542	4863	18	,	,	,
18542	4863	19	85	85	CD
18542	4863	20	à	à	NN
18542	4863	21	la	la	NNP
18542	4863	22	Française	Française	NNP
18542	4863	23	,	,	,
18542	4863	24	85	85	CD
18542	4863	25	à	à	NN
18542	4863	26	la	la	DT
18542	4863	27	Italienne	Italienne	NNP
18542	4863	28	,	,	,
18542	4863	29	83	83	CD
18542	4863	30	à	à	NN
18542	4863	31	la	la	NNP
18542	4863	32	Lyons	Lyons	NNP
18542	4863	33	,	,	,
18542	4863	34	88	88	CD
18542	4863	35	à	à	NN
18542	4863	36	la	la	NNP
18542	4863	37	Périgueux	Périgueux	NNP
18542	4863	38	,	,	,
18542	4863	39	87	87	CD
18542	4863	40	à	à	NN
18542	4863	41	la	la	NNP
18542	4863	42	Provençale	Provençale	NNP
18542	4863	43	,	,	,
18542	4863	44	88	88	CD
18542	4863	45	Baked	Baked	NNP
18542	4863	46	,	,	,
18542	4863	47	Nos	Nos	NNP
18542	4863	48	.	.	.
18542	4864	1	I	-PRON-	PRP
18542	4864	2	,	,	,
18542	4864	3	II	II	NNP
18542	4864	4	,	,	,
18542	4864	5	81	81	CD
18542	4864	6	;	;	:
18542	4864	7	à	à	NNP
18542	4864	8	la	la	NNP
18542	4864	9	marinière	marinière	NNP
18542	4864	10	,	,	,
18542	4864	11	86	86	CD
18542	4864	12	Boiled	boil	VBN
18542	4864	13	,	,	,
18542	4864	14	82	82	CD
18542	4864	15	Broiled	broil	VBN
18542	4864	16	,	,	,
18542	4864	17	84	84	CD
18542	4864	18	Fried	fry	VBN
18542	4864	19	,	,	,
18542	4864	20	No	no	UH
18542	4864	21	.	.	.
18542	4865	1	I	-PRON-	PRP
18542	4865	2	,	,	,
18542	4865	3	No	no	UH
18542	4865	4	.	.	.
18542	4866	1	II	II	NNP
18542	4866	2	,	,	,
18542	4866	3	No	no	UH
18542	4866	4	.	.	.
18542	4867	1	III	III	NNP
18542	4867	2	,	,	,
18542	4867	3	85	85	CD
18542	4867	4	in	in	IN
18542	4867	5	matelote	matelote	NN
18542	4867	6	,	,	,
18542	4867	7	86	86	CD
18542	4867	8	Pickled	pickle	VBD
18542	4867	9	,	,	,
18542	4867	10	8	8	CD
18542	4867	11	Steamed	Steamed	NNP
18542	4867	12	,	,	,
18542	4867	13	86	86	CD
18542	4867	14	Stewed	Stewed	NNP
18542	4867	15	,	,	,
18542	4867	16	No	no	UH
18542	4867	17	.	.	.
18542	4868	1	I	-PRON-	PRP
18542	4868	2	,	,	,
18542	4868	3	82	82	CD
18542	4868	4	;	;	:
18542	4868	5	No	no	UH
18542	4868	6	.	.	.
18542	4869	1	II	II	NNP
18542	4869	2	,	,	,
18542	4869	3	82	82	CD
18542	4869	4	Catching	catch	VBG
18542	4869	5	of	of	IN
18542	4869	6	unshelled	unshelled	JJ
18542	4869	7	fish	fish	NN
18542	4869	8	,	,	,
18542	4869	9	1	1	CD
18542	4869	10	_	_	NNP
18542	4869	11	ff	ff	NNP
18542	4869	12	_	_	NNP
18542	4869	13	.	.	.
18542	4870	1	CATFISH	CATFISH	NNS
18542	4870	2	,	,	,
18542	4870	3	in	in	IN
18542	4870	4	season	season	NN
18542	4870	5	,	,	,
18542	4870	6	6	6	CD
18542	4870	7	;	;	:
18542	4870	8	six	six	CD
18542	4870	9	ways	way	NNS
18542	4870	10	to	to	TO
18542	4870	11	cook	cook	VB
18542	4870	12	,	,	,
18542	4870	13	89	89	CD
18542	4870	14	_	_	NNP
18542	4870	15	f	f	NNP
18542	4870	16	_	_	NNP
18542	4870	17	.	.	.
18542	4871	1	Boiled	boil	VBN
18542	4871	2	,	,	,
18542	4871	3	90	90	CD
18542	4871	4	Fried	fried	JJ
18542	4871	5	,	,	,
18542	4871	6	No	no	UH
18542	4871	7	.	.	.
18542	4872	1	I	-PRON-	PRP
18542	4872	2	,	,	,
18542	4872	3	No	no	UH
18542	4872	4	.	.	.
18542	4873	1	II	II	NNP
18542	4873	2	,	,	,
18542	4873	3	No	no	UH
18542	4873	4	.	.	.
18542	4874	1	III	iii	CD
18542	4874	2	,	,	,
18542	4874	3	89	89	CD
18542	4874	4	Stewed	stew	VBN
18542	4874	5	,	,	,
18542	4874	6	90	90	CD
18542	4874	7	CODFISH	CODFISH	NNS
18542	4874	8	,	,	,
18542	4874	9	in	in	IN
18542	4874	10	season	season	NN
18542	4874	11	,	,	,
18542	4874	12	6	6	CD
18542	4874	13	;	;	:
18542	4874	14	sixty	sixty	CD
18542	4874	15	-	-	HYPH
18542	4874	16	seven	seven	CD
18542	4874	17	ways	way	NNS
18542	4874	18	to	to	TO
18542	4874	19	cook	cook	VB
18542	4874	20	,	,	,
18542	4874	21	91	91	CD
18542	4874	22	_	_	NNP
18542	4874	23	ff	ff	NNP
18542	4874	24	_	_	NNP
18542	4874	25	.	.	.
18542	4875	1	à	à	LS
18542	4875	2	la	la	NNP
18542	4875	3	Beauregard	Beauregard	NNP
18542	4875	4	,	,	,
18542	4875	5	102	102	CD
18542	4875	6	à	à	NN
18542	4875	7	la	la	DT
18542	4875	8	Béchamel	Béchamel	NNP
18542	4875	9	,	,	,
18542	4875	10	105	105	CD
18542	4875	11	à	à	NN
18542	4875	12	la	la	NNP
18542	4875	13	bonne	bonne	NNP
18542	4875	14	femme	femme	NNP
18542	4875	15	,	,	,
18542	4875	16	101	101	CD
18542	4875	17	à	à	NN
18542	4875	18	la	la	NNP
18542	4875	19	Creole	Creole	NNP
18542	4875	20	,	,	,
18542	4875	21	No	no	UH
18542	4875	22	.	.	.
18542	4876	1	I	-PRON-	PRP
18542	4876	2	,	,	,
18542	4876	3	No	no	UH
18542	4876	4	.	.	.
18542	4877	1	II	II	NNP
18542	4877	2	,	,	,
18542	4877	3	98	98	CD
18542	4877	4	à	à	NN
18542	4877	5	la	la	NNP
18542	4877	6	flamande	flamande	NNP
18542	4877	7	,	,	,
18542	4877	8	105	105	CD
18542	4877	9	à	à	NN
18542	4877	10	la	la	NNP
18542	4877	11	Seville	Seville	NNP
18542	4877	12	,	,	,
18542	4877	13	104	104	CD
18542	4877	14	au	au	NNP
18542	4877	15	gratin	gratin	NN
18542	4877	16	,	,	,
18542	4877	17	99	99	CD
18542	4877	18	Baked	Baked	NNP
18542	4877	19	,	,	,
18542	4877	20	No	no	UH
18542	4877	21	.	.	.
18542	4878	1	I	-PRON-	PRP
18542	4878	2	,	,	,
18542	4878	3	No	no	UH
18542	4878	4	.	.	.
18542	4879	1	II	II	NNP
18542	4879	2	,	,	,
18542	4879	3	No	no	UH
18542	4879	4	.	.	.
18542	4880	1	III	iii	CD
18542	4880	2	,	,	,
18542	4880	3	91	91	CD
18542	4880	4	,	,	,
18542	4880	5	92	92	CD
18542	4880	6	;	;	:
18542	4880	7	salt	salt	NN
18542	4880	8	,	,	,
18542	4880	9	92	92	CD
18542	4880	10	;	;	:
18542	4880	11	à	à	LS
18542	4880	12	la	la	NNP
18542	4880	13	Montreal	Montreal	NNP
18542	4880	14	,	,	,
18542	4880	15	93	93	CD
18542	4880	16	;	;	:
18542	4880	17	à	à	LS
18542	4880	18	la	la	NNP
18542	4880	19	Nantucket	Nantucket	NNP
18542	4880	20	,	,	,
18542	4880	21	93	93	CD
18542	4880	22	;	;	:
18542	4880	23	with	with	IN
18542	4880	24	cheese	cheese	NN
18542	4880	25	sauce	sauce	NN
18542	4880	26	,	,	,
18542	4880	27	93	93	CD
18542	4880	28	;	;	:
18542	4880	29	quick	quick	JJ
18542	4880	30	,	,	,
18542	4880	31	94	94	CD
18542	4880	32	;	;	:
18542	4880	33	rock	rock	NN
18542	4880	34	,	,	,
18542	4880	35	with	with	IN
18542	4880	36	dressing	dressing	NN
18542	4880	37	,	,	,
18542	4880	38	94	94	CD
18542	4880	39	;	;	:
18542	4880	40	à	à	LS
18542	4880	41	la	la	NNP
18542	4880	42	Bedford	Bedford	NNP
18542	4880	43	,	,	,
18542	4880	44	94	94	CD
18542	4880	45	;	;	:
18542	4880	46	with	with	IN
18542	4880	47	cream	cream	NN
18542	4880	48	,	,	,
18542	4880	49	95	95	CD
18542	4880	50	Balls	ball	NNS
18542	4880	51	,	,	,
18542	4880	52	98	98	CD
18542	4880	53	Boiled	boil	VBN
18542	4880	54	,	,	,
18542	4880	55	No	no	UH
18542	4880	56	.	.	.
18542	4881	1	I	-PRON-	PRP
18542	4881	2	,	,	,
18542	4881	3	No	no	UH
18542	4881	4	.	.	.
18542	4882	1	II	II	NNP
18542	4882	2	,	,	,
18542	4882	3	95	95	CD
18542	4882	4	;	;	:
18542	4882	5	salted	salt	VBN
18542	4882	6	,	,	,
18542	4882	7	with	with	IN
18542	4882	8	egg	egg	NN
18542	4882	9	sauce	sauce	NN
18542	4882	10	,	,	,
18542	4882	11	95	95	CD
18542	4882	12	,	,	,
18542	4882	13	97	97	CD
18542	4882	14	;	;	:
18542	4882	15	with	with	IN
18542	4882	16	oyster	oyster	JJ
18542	4882	17	sauce	sauce	NN
18542	4882	18	,	,	,
18542	4882	19	96	96	CD
18542	4882	20	;	;	:
18542	4882	21	with	with	IN
18542	4882	22	cream	cream	NN
18542	4882	23	sauce	sauce	NN
18542	4882	24	,	,	,
18542	4882	25	96	96	CD
18542	4882	26	;	;	:
18542	4882	27	à	à	LS
18542	4882	28	la	la	NNP
18542	4882	29	Hollandaise	Hollandaise	NNP
18542	4882	30	,	,	,
18542	4882	31	96	96	CD
18542	4882	32	;	;	:
18542	4882	33	with	with	IN
18542	4882	34	caper	caper	NN
18542	4882	35	sauce	sauce	NN
18542	4882	36	,	,	,
18542	4882	37	96	96	CD
18542	4882	38	;	;	:
18542	4882	39	No	no	UH
18542	4882	40	.	.	.
18542	4883	1	II	II	NNP
18542	4883	2	,	,	,
18542	4883	3	97	97	CD
18542	4883	4	;	;	:
18542	4883	5	creamed	creamed	JJ
18542	4883	6	,	,	,
18542	4883	7	97	97	CD
18542	4883	8	Boiled	boil	VBN
18542	4883	9	tongue	tongue	NN
18542	4883	10	of	of	IN
18542	4883	11	,	,	,
18542	4883	12	with	with	IN
18542	4883	13	egg	egg	NN
18542	4883	14	sauce	sauce	NN
18542	4883	15	,	,	,
18542	4883	16	103	103	CD
18542	4883	17	Broiled	broil	VBN
18542	4883	18	salt	salt	NN
18542	4883	19	,	,	,
18542	4883	20	101	101	CD
18542	4883	21	,	,	,
18542	4883	22	110	110	CD
18542	4883	23	Creamed	cream	VBN
18542	4883	24	and	and	CC
18542	4883	25	baked	bake	VBD
18542	4883	26	,	,	,
18542	4883	27	92	92	CD
18542	4883	28	,	,	,
18542	4883	29	100	100	CD
18542	4883	30	Devilled	devil	VBN
18542	4883	31	,	,	,
18542	4883	32	104	104	CD
18542	4883	33	Escalloped	Escalloped	NNP
18542	4883	34	,	,	,
18542	4883	35	with	with	IN
18542	4883	36	macaroni	macaroni	NNP
18542	4883	37	,	,	,
18542	4883	38	99	99	CD
18542	4883	39	;	;	:
18542	4883	40	with	with	IN
18542	4883	41	cheese	cheese	NN
18542	4883	42	,	,	,
18542	4883	43	100	100	CD
18542	4883	44	Fricasséed	Fricasséed	NNP
18542	4883	45	salt	salt	NN
18542	4883	46	,	,	,
18542	4883	47	100	100	CD
18542	4883	48	Fillets	fillet	NNS
18542	4883	49	of	of	IN
18542	4883	50	,	,	,
18542	4883	51	109	109	CD
18542	4883	52	;	;	:
18542	4883	53	fried	fried	JJ
18542	4883	54	,	,	,
18542	4883	55	110	110	CD
18542	4883	56	Fried	fry	VBN
18542	4883	57	,	,	,
18542	4883	58	110	110	CD
18542	4883	59	;	;	:
18542	4883	60	à	à	NNP
18542	4883	61	la	la	NNP
18542	4883	62	maître	maître	NNP
18542	4883	63	d'hôtel	d'hôtel	NNP
18542	4883	64	,	,	,
18542	4883	65	110	110	CD
18542	4883	66	Fried	fried	JJ
18542	4883	67	tongue	tongue	NN
18542	4883	68	of	of	IN
18542	4883	69	,	,	,
18542	4883	70	103	103	CD
18542	4883	71	Fritters	fritter	NNS
18542	4883	72	,	,	,
18542	4883	73	104	104	CD
18542	4883	74	Matelote	matelote	NN
18542	4883	75	of	of	IN
18542	4883	76	,	,	,
18542	4883	77	109	109	CD
18542	4883	78	Pie	Pie	NNP
18542	4883	79	,	,	,
18542	4883	80	110	110	CD
18542	4883	81	Puffs	puff	NNS
18542	4883	82	,	,	,
18542	4883	83	99	99	CD
18542	4883	84	Salt	Salt	NNP
18542	4883	85	,	,	,
18542	4883	86	à	à	NNP
18542	4883	87	la	la	NNP
18542	4883	88	brandade	brandade	NNP
18542	4883	89	,	,	,
18542	4883	90	106	106	CD
18542	4883	91	;	;	:
18542	4883	92	with	with	IN
18542	4883	93	brown	brown	JJ
18542	4883	94	butter	butter	NN
18542	4883	95	,	,	,
18542	4883	96	107	107	CD
18542	4883	97	Soufflé	Soufflé	NNP
18542	4883	98	,	,	,
18542	4883	99	101	101	CD
18542	4883	100	Steak	Steak	NNP
18542	4883	101	,	,	,
18542	4883	102	107	107	CD
18542	4883	103	;	;	:
18542	4883	104	broiled	broil	VBN
18542	4883	105	with	with	IN
18542	4883	106	bacon	bacon	NN
18542	4883	107	,	,	,
18542	4883	108	107	107	CD
18542	4883	109	;	;	:
18542	4883	110	No	no	UH
18542	4883	111	.	.	.
18542	4884	1	II	II	NNP
18542	4884	2	,	,	,
18542	4884	3	108	108	CD
18542	4884	4	;	;	,
18542	4884	5	breaded	bread	VBN
18542	4884	6	,	,	,
18542	4884	7	108	108	CD
18542	4884	8	;	;	:
18542	4884	9	fried	fried	JJ
18542	4884	10	,	,	,
18542	4884	11	108	108	CD
18542	4884	12	;	;	:
18542	4884	13	a	a	DT
18542	4884	14	la	la	FW
18542	4884	15	Narragansett	Narragansett	NNP
18542	4884	16	,	,	,
18542	4884	17	108	108	CD
18542	4884	18	Stewed	Stewed	NNP
18542	4884	19	,	,	,
18542	4884	20	à	à	LS
18542	4884	21	la	la	DT
18542	4884	22	Lincoln	Lincoln	NNP
18542	4884	23	,	,	,
18542	4884	24	102	102	CD
18542	4884	25	;	;	:
18542	4884	26	à	à	LS
18542	4884	27	la	la	NNP
18542	4884	28	Shrewsbury	Shrewsbury	NNP
18542	4884	29	,	,	,
18542	4884	30	106	106	CD
18542	4884	31	;	;	:
18542	4884	32	with	with	IN
18542	4884	33	oysters	oyster	NNS
18542	4884	34	,	,	,
18542	4884	35	106	106	CD
18542	4884	36	,	,	,
18542	4884	37	109	109	CD
18542	4884	38	Tongue	Tongue	NNP
18542	4884	39	of	of	IN
18542	4884	40	,	,	,
18542	4884	41	à	à	NNP
18542	4884	42	la	la	NNP
18542	4884	43	poulette	poulette	NNP
18542	4884	44	,	,	,
18542	4884	45	103	103	CD
18542	4884	46	;	;	:
18542	4884	47	à	à	NNP
18542	4884	48	la	la	NNP
18542	4884	49	beurre	beurre	NNP
18542	4884	50	noir	noir	NNP
18542	4884	51	,	,	,
18542	4884	52	103	103	CD
18542	4884	53	with	with	IN
18542	4884	54	macaroni	macaroni	NNP
18542	4884	55	,	,	,
18542	4884	56	101	101	CD
18542	4884	57	Court	Court	NNP
18542	4884	58	bouillons	bouillon	NNS
18542	4884	59	,	,	,
18542	4884	60	eleven	eleven	CD
18542	4884	61	varieties	variety	NNS
18542	4884	62	of	of	IN
18542	4884	63	,	,	,
18542	4884	64	8	8	CD
18542	4884	65	-	-	SYM
18542	4884	66	11	11	CD
18542	4884	67	EELS	EELS	NNP
18542	4884	68	,	,	,
18542	4884	69	in	in	IN
18542	4884	70	season	season	NN
18542	4884	71	,	,	,
18542	4884	72	6	6	CD
18542	4884	73	;	;	:
18542	4884	74	forty	forty	CD
18542	4884	75	-	-	HYPH
18542	4884	76	five	five	CD
18542	4884	77	ways	way	NNS
18542	4884	78	to	to	TO
18542	4884	79	cook	cook	VB
18542	4884	80	,	,	,
18542	4884	81	113	113	CD
18542	4884	82	_	_	NNP
18542	4884	83	ff	ff	NNP
18542	4884	84	_	_	NNP
18542	4884	85	.	.	.
18542	4885	1	à	à	LS
18542	4885	2	la	la	DT
18542	4885	3	Indienne	Indienne	NNP
18542	4885	4	,	,	,
18542	4885	5	117	117	CD
18542	4885	6	à	à	NN
18542	4885	7	la	la	DT
18542	4885	8	London	London	NNP
18542	4885	9	,	,	,
18542	4885	10	118	118	CD
18542	4885	11	à	à	NN
18542	4885	12	la	la	NNP
18542	4885	13	Lyonnaise	Lyonnaise	NNP
18542	4885	14	,	,	,
18542	4885	15	116	116	CD
18542	4885	16	à	à	NN
18542	4885	17	la	la	NNP
18542	4885	18	Normandy	Normandy	NNP
18542	4885	19	,	,	,
18542	4885	20	118	118	CD
18542	4885	21	à	à	NN
18542	4885	22	la	la	NNP
18542	4885	23	poulette	poulette	NN
18542	4885	24	,	,	,
18542	4885	25	119	119	CD
18542	4885	26	à	à	NN
18542	4885	27	la	la	NNP
18542	4885	28	Reine	Reine	NNP
18542	4885	29	,	,	,
18542	4885	30	119	119	CD
18542	4885	31	à	à	NN
18542	4885	32	la	la	NNP
18542	4885	33	Tartar	Tartar	NNP
18542	4885	34	,	,	,
18542	4885	35	117	117	CD
18542	4885	36	à	à	NN
18542	4885	37	la	la	DT
18542	4885	38	Villeroy	Villeroy	NNP
18542	4885	39	,	,	,
18542	4885	40	116	116	CD
18542	4885	41	Baked	Baked	NNP
18542	4885	42	,	,	,
18542	4885	43	128	128	CD
18542	4885	44	;	;	:
18542	4885	45	with	with	IN
18542	4885	46	tartar	tartar	NN
18542	4885	47	sauce	sauce	NN
18542	4885	48	,	,	,
18542	4885	49	128	128	CD
18542	4885	50	Boiled	boil	VBN
18542	4885	51	,	,	,
18542	4885	52	127	127	CD
18542	4885	53	Broiled	broil	VBN
18542	4885	54	,	,	,
18542	4885	55	No	no	UH
18542	4885	56	.	.	.
18542	4886	1	I	-PRON-	PRP
18542	4886	2	,	,	,
18542	4886	3	No	no	UH
18542	4886	4	.	.	.
18542	4887	1	II	II	NNP
18542	4887	2	,	,	,
18542	4887	3	113	113	CD
18542	4887	4	,	,	,
18542	4887	5	114	114	CD
18542	4887	6	;	;	:
18542	4887	7	with	with	IN
18542	4887	8	sour	sour	JJ
18542	4887	9	sauce	sauce	NN
18542	4887	10	,	,	,
18542	4887	11	114	114	CD
18542	4887	12	Collared	collar	VBN
18542	4887	13	,	,	,
18542	4887	14	129	129	CD
18542	4887	15	Creamed	cream	VBN
18542	4887	16	,	,	,
18542	4887	17	130	130	CD
18542	4887	18	English	english	JJ
18542	4887	19	pie	pie	NN
18542	4887	20	,	,	,
18542	4887	21	129	129	CD
18542	4887	22	Fricassée	Fricassée	NNP
18542	4887	23	of	of	IN
18542	4887	24	,	,	,
18542	4887	25	119	119	CD
18542	4887	26	,	,	,
18542	4887	27	120	120	CD
18542	4887	28	Fried	fry	VBN
18542	4887	29	,	,	,
18542	4887	30	No	no	UH
18542	4887	31	.	.	.
18542	4888	1	I	-PRON-	PRP
18542	4888	2	,	,	,
18542	4888	3	No	no	UH
18542	4888	4	.	.	.
18542	4889	1	II	II	NNP
18542	4889	2	,	,	,
18542	4889	3	No	no	UH
18542	4889	4	.	.	.
18542	4890	1	III	III	NNP
18542	4890	2	,	,	,
18542	4890	3	No	no	UH
18542	4890	4	.	.	.
18542	4891	1	IV	IV	NNP
18542	4891	2	,	,	,
18542	4891	3	115	115	CD
18542	4891	4	;	;	:
18542	4891	5	in	in	IN
18542	4891	6	batter	batter	NN
18542	4891	7	,	,	,
18542	4891	8	116	116	CD
18542	4891	9	Green	Green	NNP
18542	4891	10	,	,	,
18542	4891	11	127	127	CD
18542	4891	12	Matelote	matelote	NN
18542	4891	13	of	of	IN
18542	4891	14	,	,	,
18542	4891	15	Nos	Nos	NNP
18542	4891	16	.	.	.
18542	4892	1	I	-PRON-	PRP
18542	4892	2	,	,	,
18542	4892	3	II	II	NNP
18542	4892	4	,	,	,
18542	4892	5	III	III	NNP
18542	4892	6	,	,	,
18542	4892	7	124	124	CD
18542	4892	8	,	,	,
18542	4892	9	125	125	CD
18542	4892	10	;	;	:
18542	4892	11	à	à	LS
18542	4892	12	la	la	NNP
18542	4892	13	Parisienne	Parisienne	NNP
18542	4892	14	,	,	,
18542	4892	15	125	125	CD
18542	4892	16	;	;	:
18542	4892	17	à	à	LS
18542	4892	18	la	la	NNP
18542	4892	19	Genoise	Genoise	NNP
18542	4892	20	,	,	,
18542	4892	21	126	126	CD
18542	4892	22	;	;	:
18542	4892	23	à	à	LS
18542	4892	24	la	la	NNP
18542	4892	25	Bordelaise	Bordelaise	NNP
18542	4892	26	,	,	,
18542	4892	27	127	127	CD
18542	4892	28	Pickled	pickle	VBN
18542	4892	29	,	,	,
18542	4892	30	127	127	CD
18542	4892	31	Stewed	stew	VBN
18542	4892	32	,	,	,
18542	4892	33	with	with	IN
18542	4892	34	cucumbers	cucumber	NNS
18542	4892	35	,	,	,
18542	4892	36	120	120	CD
18542	4892	37	;	;	:
18542	4892	38	No	no	UH
18542	4892	39	.	.	.
18542	4893	1	I	-PRON-	PRP
18542	4893	2	,	,	,
18542	4893	3	120	120	CD
18542	4893	4	;	;	:
18542	4893	5	Nos	Nos	NNP
18542	4893	6	.	.	.
18542	4894	1	II	II	NNP
18542	4894	2	,	,	,
18542	4894	3	III	III	NNP
18542	4894	4	,	,	,
18542	4894	5	IV	IV	NNP
18542	4894	6	,	,	,
18542	4894	7	121	121	CD
18542	4894	8	,	,	,
18542	4894	9	122	122	CD
18542	4894	10	;	;	:
18542	4894	11	à	à	NNP
18542	4894	12	l'Anglaise	l'Anglaise	NNP
18542	4894	13	122	122	CD
18542	4894	14	;	;	:
18542	4894	15	à	à	NNP
18542	4894	16	l'Américaine	l'Américaine	NNP
18542	4894	17	,	,	,
18542	4894	18	122	122	CD
18542	4894	19	;	;	:
18542	4894	20	à	à	NNP
18542	4894	21	la	la	NNP
18542	4894	22	poulette	poulette	NNP
18542	4894	23	,	,	,
18542	4894	24	123	123	CD
18542	4894	25	;	;	:
18542	4894	26	à	à	NNP
18542	4894	27	la	la	NNP
18542	4894	28	canotière	canotière	NNP
18542	4894	29	,	,	,
18542	4894	30	123	123	CD
18542	4894	31	;	;	:
18542	4894	32	à	à	LS
18542	4894	33	la	la	NNP
18542	4894	34	Genevoise	Genevoise	NNP
18542	4894	35	,	,	,
18542	4894	36	123	123	CD
18542	4894	37	Stuffed	Stuffed	NNP
18542	4894	38	,	,	,
18542	4894	39	à	à	NNP
18542	4894	40	la	la	DT
18542	4894	41	Italienne	Italienne	NNP
18542	4894	42	,	,	,
18542	4894	43	118	118	CD
18542	4894	44	FINNAN	FINNAN	NNP
18542	4894	45	-	-	HYPH
18542	4894	46	HADDIE	HADDIE	NNP
18542	4894	47	,	,	,
18542	4894	48	fifteen	fifteen	CD
18542	4894	49	ways	way	NNS
18542	4894	50	to	to	TO
18542	4894	51	cook	cook	VB
18542	4894	52	,	,	,
18542	4894	53	131	131	CD
18542	4894	54	_	_	NNP
18542	4894	55	ff	ff	NNP
18542	4894	56	_	_	NNP
18542	4894	57	.	.	.
18542	4895	1	à	à	LS
18542	4895	2	la	la	DT
18542	4895	3	Delmonico	Delmonico	NNP
18542	4895	4	,	,	,
18542	4895	5	133	133	CD
18542	4895	6	Baked	Baked	NNP
18542	4895	7	,	,	,
18542	4895	8	Nos	Nos	NNP
18542	4895	9	.	.	.
18542	4896	1	I	-PRON-	PRP
18542	4896	2	,	,	,
18542	4896	3	II	II	NNP
18542	4896	4	,	,	,
18542	4896	5	132	132	CD
18542	4896	6	Boiled	boil	VBN
18542	4896	7	,	,	,
18542	4896	8	Nos	Nos	NNP
18542	4896	9	.	.	.
18542	4897	1	I	-PRON-	PRP
18542	4897	2	,	,	,
18542	4897	3	II	II	NNP
18542	4897	4	,	,	,
18542	4897	5	131	131	CD
18542	4897	6	Broiled	broil	VBN
18542	4897	7	,	,	,
18542	4897	8	Nos	Nos	NNP
18542	4897	9	.	.	.
18542	4898	1	I	-PRON-	PRP
18542	4898	2	,	,	,
18542	4898	3	II	II	NNP
18542	4898	4	,	,	,
18542	4898	5	III	III	NNP
18542	4898	6	,	,	,
18542	4898	7	IV	IV	NNP
18542	4898	8	,	,	,
18542	4898	9	131	131	CD
18542	4898	10	,	,	,
18542	4898	11	132	132	CD
18542	4898	12	Creamed	Creamed	NNP
18542	4898	13	,	,	,
18542	4898	14	135	135	CD
18542	4898	15	Escalloped	Escalloped	NNP
18542	4898	16	,	,	,
18542	4898	17	133	133	CD
18542	4898	18	Hash	Hash	NNP
18542	4898	19	,	,	,
18542	4898	20	134	134	CD
18542	4898	21	Savory	Savory	NNP
18542	4898	22	,	,	,
18542	4898	23	134	134	CD
18542	4898	24	Toasted	Toasted	NNP
18542	4898	25	,	,	,
18542	4898	26	133	133	CD
18542	4898	27	with	with	IN
18542	4898	28	tomatoes	tomato	NNS
18542	4898	29	,	,	,
18542	4898	30	134	134	CD
18542	4898	31	Fish	fish	NN
18542	4898	32	,	,	,
18542	4898	33	unshelled	unshelle	VBN
18542	4898	34	,	,	,
18542	4898	35	the	the	DT
18542	4898	36	catching	catching	NN
18542	4898	37	of	of	IN
18542	4898	38	,	,	,
18542	4898	39	1	1	CD
18542	4898	40	_	_	NNP
18542	4898	41	ff	ff	NNP
18542	4898	42	_	_	NNP
18542	4898	43	;	;	:
18542	4898	44	in	in	IN
18542	4898	45	season	season	NN
18542	4898	46	,	,	,
18542	4898	47	6	6	CD
18542	4898	48	Fish	fish	NN
18542	4898	49	sauces	sauce	NNS
18542	4898	50	,	,	,
18542	4898	51	one	one	CD
18542	4898	52	hundred	hundred	CD
18542	4898	53	varieties	variety	NNS
18542	4898	54	of	of	IN
18542	4898	55	,	,	,
18542	4898	56	13	13	CD
18542	4898	57	_	_	NNP
18542	4898	58	ff	ff	NNP
18542	4898	59	_	_	NNP
18542	4898	60	.	.	.
18542	4899	1	FLOUNDER	FLOUNDER	NNP
18542	4899	2	,	,	,
18542	4899	3	in	in	IN
18542	4899	4	season	season	NN
18542	4899	5	,	,	,
18542	4899	6	6	6	CD
18542	4899	7	;	;	:
18542	4899	8	thirty	thirty	CD
18542	4899	9	-	-	HYPH
18542	4899	10	two	two	CD
18542	4899	11	ways	way	NNS
18542	4899	12	to	to	TO
18542	4899	13	cook	cook	VB
18542	4899	14	,	,	,
18542	4899	15	137	137	CD
18542	4899	16	_	_	NNP
18542	4899	17	ff	ff	NNP
18542	4899	18	_	_	NNP
18542	4899	19	.	.	.
18542	4900	1	à	à	LS
18542	4900	2	la	la	NNP
18542	4900	3	Française	Française	NNP
18542	4900	4	,	,	,
18542	4900	5	141	141	CD
18542	4900	6	à	à	NN
18542	4900	7	la	la	NNP
18542	4900	8	Janin	Janin	NNP
18542	4900	9	,	,	,
18542	4900	10	141	141	CD
18542	4900	11	à	à	NN
18542	4900	12	la	la	NNP
18542	4900	13	Provençale	Provençale	NNP
18542	4900	14	,	,	,
18542	4900	15	142	142	CD
18542	4900	16	au	au	NNP
18542	4900	17	gratin	gratin	NN
18542	4900	18	,	,	,
18542	4900	19	150	150	CD
18542	4900	20	Baked	Baked	NNP
18542	4900	21	,	,	,
18542	4900	22	137	137	CD
18542	4900	23	;	;	:
18542	4900	24	à	à	LS
18542	4900	25	la	la	DT
18542	4900	26	Italienne	Italienne	NNP
18542	4900	27	,	,	,
18542	4900	28	137	137	CD
18542	4900	29	;	;	:
18542	4900	30	à	à	LS
18542	4900	31	la	la	NNP
18542	4900	32	Bonvallet	Bonvallet	NNP
18542	4900	33	,	,	,
18542	4900	34	138	138	CD
18542	4900	35	;	;	:
18542	4900	36	à	à	LS
18542	4900	37	la	la	NNP
18542	4900	38	Parisienne	Parisienne	NNP
18542	4900	39	,	,	,
18542	4900	40	138	138	CD
18542	4900	41	;	;	:
18542	4900	42	à	à	LS
18542	4900	43	la	la	NNP
18542	4900	44	St.	St.	NNP
18542	4900	45	Malo	Malo	NNP
18542	4900	46	,	,	,
18542	4900	47	139	139	CD
18542	4900	48	;	;	:
18542	4900	49	fillets	fillet	NNS
18542	4900	50	of	of	IN
18542	4900	51	,	,	,
18542	4900	52	in	in	IN
18542	4900	53	wine	wine	NN
18542	4900	54	,	,	,
18542	4900	55	139	139	CD
18542	4900	56	,	,	,
18542	4900	57	140	140	CD
18542	4900	58	Breaded	breaded	JJ
18542	4900	59	turban	turban	NN
18542	4900	60	of	of	IN
18542	4900	61	,	,	,
18542	4900	62	142	142	CD
18542	4900	63	;	;	:
18542	4900	64	with	with	IN
18542	4900	65	anchovies	anchovy	NNS
18542	4900	66	,	,	,
18542	4900	67	142	142	CD
18542	4900	68	;	;	:
18542	4900	69	with	with	IN
18542	4900	70	oysters	oyster	NNS
18542	4900	71	,	,	,
18542	4900	72	143	143	CD
18542	4900	73	Broiled	broil	VBN
18542	4900	74	,	,	,
18542	4900	75	149	149	CD
18542	4900	76	Fillets	fillet	NNS
18542	4900	77	of	of	IN
18542	4900	78	,	,	,
18542	4900	79	au	au	NNP
18542	4900	80	gratin	gratin	NNP
18542	4900	81	,	,	,
18542	4900	82	144	144	CD
18542	4900	83	;	;	:
18542	4900	84	à	à	LS
18542	4900	85	la	la	NNP
18542	4900	86	Lyons	Lyons	NNP
18542	4900	87	,	,	,
18542	4900	88	144	144	CD
18542	4900	89	;	;	:
18542	4900	90	à	à	LS
18542	4900	91	la	la	NNP
18542	4900	92	Normandy	Normandy	NNP
18542	4900	93	,	,	,
18542	4900	94	145	145	CD
18542	4900	95	;	;	:
18542	4900	96	with	with	IN
18542	4900	97	green	green	JJ
18542	4900	98	peas	pea	NNS
18542	4900	99	,	,	,
18542	4900	100	146	146	CD
18542	4900	101	;	;	:
18542	4900	102	stuffed	stuff	VBN
18542	4900	103	,	,	,
18542	4900	104	Nos	Nos	NNP
18542	4900	105	.	.	.
18542	4901	1	I	-PRON-	PRP
18542	4901	2	,	,	,
18542	4901	3	II	II	NNP
18542	4901	4	,	,	,
18542	4901	5	146	146	CD
18542	4901	6	;	;	:
18542	4901	7	steamed	steamed	JJ
18542	4901	8	,	,	,
18542	4901	9	147	147	CD
18542	4901	10	;	;	:
18542	4901	11	rolled	roll	VBN
18542	4901	12	,	,	,
18542	4901	13	148	148	CD
18542	4901	14	;	;	:
18542	4901	15	broiled	broil	VBN
18542	4901	16	,	,	,
18542	4901	17	148	148	CD
18542	4901	18	Fricassée	Fricassée	NNP
18542	4901	19	of	of	IN
18542	4901	20	,	,	,
18542	4901	21	143	143	CD
18542	4901	22	Fried	fry	VBN
18542	4901	23	,	,	,
18542	4901	24	143	143	CD
18542	4901	25	;	;	:
18542	4901	26	fillets	fillet	NNS
18542	4901	27	of	of	IN
18542	4901	28	,	,	,
18542	4901	29	144	144	CD
18542	4901	30	Pie	pie	NN
18542	4901	31	à	à	NN
18542	4901	32	la	la	NNP
18542	4901	33	Normandy	Normandy	NNP
18542	4901	34	,	,	,
18542	4901	35	149	149	CD
18542	4901	36	with	with	IN
18542	4901	37	fine	fine	JJ
18542	4901	38	herbs	herb	NNS
18542	4901	39	,	,	,
18542	4901	40	140	140	CD
18542	4901	41	with	with	IN
18542	4901	42	wine	wine	NN
18542	4901	43	sauce	sauce	NN
18542	4901	44	,	,	,
18542	4901	45	149	149	CD
18542	4901	46	FROG	FROG	NNP
18542	4901	47	LEGS	LEGS	NNP
18542	4901	48	,	,	,
18542	4901	49	twenty	twenty	CD
18542	4901	50	-	-	HYPH
18542	4901	51	seven	seven	CD
18542	4901	52	ways	way	NNS
18542	4901	53	to	to	TO
18542	4901	54	cook	cook	VB
18542	4901	55	,	,	,
18542	4901	56	151	151	CD
18542	4901	57	_	_	NNP
18542	4901	58	ff	ff	NNP
18542	4901	59	_	_	NNP
18542	4901	60	.	.	.
18542	4902	1	à	à	LS
18542	4902	2	la	la	NNP
18542	4902	3	Creole	Creole	NNP
18542	4902	4	,	,	,
18542	4902	5	159	159	CD
18542	4902	6	à	à	NN
18542	4902	7	la	la	NNP
18542	4902	8	Hollandaise	Hollandaise	NNP
18542	4902	9	,	,	,
18542	4902	10	157	157	CD
18542	4902	11	à	à	NN
18542	4902	12	la	la	NN
18542	4902	13	poulette	poulette	NN
18542	4902	14	,	,	,
18542	4902	15	Nos	Nos	NNP
18542	4902	16	.	.	.
18542	4903	1	I	-PRON-	PRP
18542	4903	2	,	,	,
18542	4903	3	II	II	NNP
18542	4903	4	,	,	,
18542	4903	5	158	158	CD
18542	4903	6	à	à	NN
18542	4903	7	la	la	NNP
18542	4903	8	Provençale	Provençale	NNP
18542	4903	9	,	,	,
18542	4903	10	157	157	CD
18542	4903	11	au	au	NNP
18542	4903	12	beurre	beurre	NNP
18542	4903	13	noir	noir	NN
18542	4903	14	,	,	,
18542	4903	15	157	157	CD
18542	4903	16	Baked	Baked	NNP
18542	4903	17	,	,	,
18542	4903	18	153	153	CD
18542	4903	19	Broiled	broil	VBN
18542	4903	20	,	,	,
18542	4903	21	153	153	CD
18542	4903	22	Fricassée	Fricassée	NNP
18542	4903	23	of	of	IN
18542	4903	24	,	,	,
18542	4903	25	Nos	Nos	NNP
18542	4903	26	.	.	.
18542	4904	1	I	-PRON-	PRP
18542	4904	2	,	,	,
18542	4904	3	II	II	NNP
18542	4904	4	,	,	,
18542	4904	5	III	III	NNP
18542	4904	6	,	,	,
18542	4904	7	154	154	CD
18542	4904	8	;	;	:
18542	4904	9	brown	brown	NNP
18542	4904	10	,	,	,
18542	4904	11	155	155	CD
18542	4904	12	Fried	fry	VBN
18542	4904	13	,	,	,
18542	4904	14	Nos	Nos	NNP
18542	4904	15	.	.	.
18542	4905	1	I	-PRON-	PRP
18542	4905	2	,	,	,
18542	4905	3	II	II	NNP
18542	4905	4	,	,	,
18542	4905	5	III	III	NNP
18542	4905	6	,	,	,
18542	4905	7	IV	IV	NNP
18542	4905	8	,	,	,
18542	4905	9	V	V	NNP
18542	4905	10	,	,	,
18542	4905	11	VI	VI	NNP
18542	4905	12	,	,	,
18542	4905	13	151	151	CD
18542	4905	14	,	,	,
18542	4905	15	152	152	CD
18542	4905	16	;	;	,
18542	4905	17	southern	southern	JJ
18542	4905	18	,	,	,
18542	4905	19	152	152	CD
18542	4905	20	;	;	:
18542	4905	21	à	à	NNP
18542	4905	22	l'Anglaise	l'Anglaise	NNP
18542	4905	23	,	,	,
18542	4905	24	153	153	CD
18542	4905	25	;	;	:
18542	4905	26	à	à	LS
18542	4905	27	la	la	NNP
18542	4905	28	Française	Française	NNP
18542	4905	29	,	,	,
18542	4905	30	153	153	CD
18542	4905	31	Patties	Patties	NNPS
18542	4905	32	,	,	,
18542	4905	33	158	158	CD
18542	4905	34	Sauté	sauté	JJ
18542	4905	35	,	,	,
18542	4905	36	152	152	CD
18542	4905	37	Southern	southern	JJ
18542	4905	38	fried	fry	VBN
18542	4905	39	,	,	,
18542	4905	40	152	152	CD
18542	4905	41	Stewed	Stewed	NNP
18542	4905	42	,	,	,
18542	4905	43	Nos	Nos	NNP
18542	4905	44	.	.	.
18542	4906	1	I	-PRON-	PRP
18542	4906	2	,	,	,
18542	4906	3	II	II	NNP
18542	4906	4	,	,	,
18542	4906	5	III	III	NNP
18542	4906	6	,	,	,
18542	4906	7	IV	IV	NNP
18542	4906	8	,	,	,
18542	4906	9	155	155	CD
18542	4906	10	,	,	,
18542	4906	11	156	156	CD
18542	4906	12	HADDOCK	HADDOCK	NNP
18542	4906	13	,	,	,
18542	4906	14	in	in	IN
18542	4906	15	season	season	NN
18542	4906	16	,	,	,
18542	4906	17	6	6	CD
18542	4906	18	;	;	:
18542	4906	19	twenty	twenty	CD
18542	4906	20	ways	way	NNS
18542	4906	21	to	to	TO
18542	4906	22	cook	cook	VB
18542	4906	23	,	,	,
18542	4906	24	161	161	CD
18542	4906	25	_	_	NNP
18542	4906	26	ff	ff	NNP
18542	4906	27	_	_	NNP
18542	4906	28	.	.	.
18542	4907	1	à	à	NNP
18542	4907	2	la	la	NNP
18542	4907	3	crème	crème	NNP
18542	4907	4	,	,	,
18542	4907	5	167	167	CD
18542	4907	6	Baked	Baked	NNP
18542	4907	7	,	,	,
18542	4907	8	Nos	Nos	NNP
18542	4907	9	.	.	.
18542	4908	1	I	-PRON-	PRP
18542	4908	2	,	,	,
18542	4908	3	II	II	NNP
18542	4908	4	,	,	,
18542	4908	5	III	III	NNP
18542	4908	6	,	,	,
18542	4908	7	162	162	CD
18542	4908	8	,	,	,
18542	4908	9	163	163	CD
18542	4908	10	;	;	:
18542	4908	11	fillets	fillet	NNS
18542	4908	12	of	of	IN
18542	4908	13	,	,	,
18542	4908	14	163	163	CD
18542	4908	15	;	;	:
18542	4908	16	with	with	IN
18542	4908	17	sauce	sauce	NN
18542	4908	18	,	,	,
18542	4908	19	163	163	CD
18542	4908	20	;	;	:
18542	4908	21	with	with	IN
18542	4908	22	oyster	oyster	JJ
18542	4908	23	stuffing	stuffing	NN
18542	4908	24	,	,	,
18542	4908	25	164	164	CD
18542	4908	26	Boiled	boil	VBN
18542	4908	27	,	,	,
18542	4908	28	with	with	IN
18542	4908	29	white	white	JJ
18542	4908	30	sauce	sauce	NN
18542	4908	31	,	,	,
18542	4908	32	165	165	CD
18542	4908	33	;	;	:
18542	4908	34	with	with	IN
18542	4908	35	egg	egg	NN
18542	4908	36	sauce	sauce	NNP
18542	4908	37	,	,	,
18542	4908	38	165	165	CD
18542	4908	39	;	;	:
18542	4908	40	with	with	IN
18542	4908	41	lobster	lobster	NN
18542	4908	42	sauce	sauce	NN
18542	4908	43	,	,	,
18542	4908	44	166	166	CD
18542	4908	45	Broiled	broil	VBN
18542	4908	46	,	,	,
18542	4908	47	Nos	Nos	NNP
18542	4908	48	.	.	.
18542	4909	1	I	-PRON-	PRP
18542	4909	2	,	,	,
18542	4909	3	II	II	NNP
18542	4909	4	,	,	,
18542	4909	5	à	à	NNP
18542	4909	6	la	la	NNP
18542	4909	7	maître	maître	NNP
18542	4909	8	d'hôtel	d'hôtel	NNP
18542	4909	9	,	,	,
18542	4909	10	161	161	CD
18542	4909	11	;	;	:
18542	4909	12	smoked	smoke	VBN
18542	4909	13	,	,	,
18542	4909	14	161	161	CD
18542	4909	15	Cutlets	Cutlets	NNPS
18542	4909	16	,	,	,
18542	4909	17	168	168	CD
18542	4909	18	Fillets	Fillets	NNPS
18542	4909	19	of	of	IN
18542	4909	20	,	,	,
18542	4909	21	à	à	NNP
18542	4909	22	la	la	NNP
18542	4909	23	royale	royale	NNP
18542	4909	24	,	,	,
18542	4909	25	167	167	CD
18542	4909	26	Fried	fried	JJ
18542	4909	27	fillets	fillet	NNS
18542	4909	28	of	of	IN
18542	4909	29	,	,	,
18542	4909	30	Nos	Nos	NNP
18542	4909	31	.	.	.
18542	4910	1	I	-PRON-	PRP
18542	4910	2	,	,	,
18542	4910	3	II	II	NNP
18542	4910	4	,	,	,
18542	4910	5	162	162	CD
18542	4910	6	;	;	:
18542	4910	7	smoked	smoke	VBN
18542	4910	8	,	,	,
18542	4910	9	162	162	CD
18542	4910	10	Rarebit	Rarebit	NNP
18542	4910	11	,	,	,
18542	4910	12	164	164	CD
18542	4910	13	Stewed	Stewed	NNP
18542	4910	14	,	,	,
18542	4910	15	166	166	CD
18542	4910	16	with	with	IN
18542	4910	17	oysters	oyster	NNS
18542	4910	18	,	,	,
18542	4910	19	167	167	CD
18542	4910	20	HALIBUT	HALIBUT	NNP
18542	4910	21	,	,	,
18542	4910	22	in	in	IN
18542	4910	23	season	season	NN
18542	4910	24	,	,	,
18542	4910	25	6	6	CD
18542	4910	26	;	;	:
18542	4910	27	eighty	eighty	CD
18542	4910	28	ways	way	NNS
18542	4910	29	to	to	TO
18542	4910	30	cook	cook	VB
18542	4910	31	,	,	,
18542	4910	32	169	169	CD
18542	4910	33	_	_	NNP
18542	4910	34	ff	ff	NNP
18542	4910	35	_	_	NNP
18542	4910	36	.	.	.
18542	4911	1	à	à	LS
18542	4911	2	la	la	NNP
18542	4911	3	Conant	Conant	NNP
18542	4911	4	,	,	,
18542	4911	5	171	171	CD
18542	4911	6	à	à	NN
18542	4911	7	la	la	NNP
18542	4911	8	Creole	Creole	NNP
18542	4911	9	,	,	,
18542	4911	10	Nos	Nos	NNP
18542	4911	11	.	.	.
18542	4912	1	I	-PRON-	PRP
18542	4912	2	,	,	,
18542	4912	3	II	II	NNP
18542	4912	4	,	,	,
18542	4912	5	III	III	NNP
18542	4912	6	,	,	,
18542	4912	7	172	172	CD
18542	4912	8	à	à	NNP
18542	4912	9	la	la	NNP
18542	4912	10	maître	maître	NNP
18542	4912	11	d'hôtel	d'hôtel	NNP
18542	4912	12	,	,	,
18542	4912	13	171	171	CD
18542	4912	14	à	à	NNP
18542	4912	15	la	la	NNP
18542	4912	16	majestic	majestic	NNP
18542	4912	17	,	,	,
18542	4912	18	170	170	CD
18542	4912	19	à	à	NNP
18542	4912	20	la	la	NNP
18542	4912	21	poulette	poulette	NNP
18542	4912	22	,	,	,
18542	4912	23	196	196	CD
18542	4912	24	à	à	NN
18542	4912	25	la	la	JJ
18542	4912	26	rare	rare	JJ
18542	4912	27	bit	bit	NN
18542	4912	28	,	,	,
18542	4912	29	170	170	CD
18542	4912	30	au	au	NNP
18542	4912	31	gratin	gratin	NN
18542	4912	32	,	,	,
18542	4912	33	182	182	CD
18542	4912	34	Baked	Baked	NNP
18542	4912	35	,	,	,
18542	4912	36	Nos	Nos	NNP
18542	4912	37	.	.	.
18542	4913	1	I	-PRON-	PRP
18542	4913	2	,	,	,
18542	4913	3	II	II	NNP
18542	4913	4	,	,	,
18542	4913	5	III	III	NNP
18542	4913	6	,	,	,
18542	4913	7	IV	IV	NNP
18542	4913	8	,	,	,
18542	4913	9	V	V	NNP
18542	4913	10	,	,	,
18542	4913	11	174	174	CD
18542	4913	12	;	;	:
18542	4913	13	with	with	IN
18542	4913	14	lobster	lobster	NN
18542	4913	15	sauce	sauce	NN
18542	4913	16	,	,	,
18542	4913	17	175	175	CD
18542	4913	18	;	;	:
18542	4913	19	with	with	IN
18542	4913	20	tomato	tomato	NNP
18542	4913	21	sauce	sauce	NN
18542	4913	22	,	,	,
18542	4913	23	175	175	CD
18542	4913	24	;	;	:
18542	4913	25	with	with	IN
18542	4913	26	cream	cream	NN
18542	4913	27	,	,	,
18542	4913	28	175	175	CD
18542	4913	29	;	;	:
18542	4913	30	fillets	fillet	NNS
18542	4913	31	au	au	NNP
18542	4913	32	gratin	gratin	NNP
18542	4913	33	,	,	,
18542	4913	34	176	176	CD
18542	4913	35	;	;	:
18542	4913	36	steaks	steak	NNS
18542	4913	37	with	with	IN
18542	4913	38	oysters	oyster	NNS
18542	4913	39	,	,	,
18542	4913	40	176	176	CD
18542	4913	41	;	;	:
18542	4913	42	chicken	chicken	NN
18542	4913	43	,	,	,
18542	4913	44	177	177	CD
18542	4913	45	;	;	:
18542	4913	46	steaks	steak	NNS
18542	4913	47	,	,	,
18542	4913	48	Nos	Nos	NNP
18542	4913	49	.	.	.
18542	4914	1	I	-PRON-	PRP
18542	4914	2	,	,	,
18542	4914	3	II	II	NNP
18542	4914	4	,	,	,
18542	4914	5	III	III	NNP
18542	4914	6	,	,	,
18542	4914	7	178	178	CD
18542	4914	8	Boiled	boil	VBN
18542	4914	9	,	,	,
18542	4914	10	191	191	CD
18542	4914	11	;	;	:
18542	4914	12	steaks	steaks	NNP
18542	4914	13	au	au	NNP
18542	4914	14	gratin	gratin	NNP
18542	4914	15	,	,	,
18542	4914	16	192	192	CD
18542	4914	17	;	;	:
18542	4914	18	steaks	steak	NNS
18542	4914	19	,	,	,
18542	4914	20	Nos	Nos	NNP
18542	4914	21	.	.	.
18542	4915	1	I	-PRON-	PRP
18542	4915	2	,	,	,
18542	4915	3	II	II	NNP
18542	4915	4	,	,	,
18542	4915	5	192	192	CD
18542	4915	6	;	;	:
18542	4915	7	à	à	LS
18542	4915	8	la	la	DT
18542	4915	9	Béchamel	Béchamel	NNP
18542	4915	10	,	,	,
18542	4915	11	193	193	CD
18542	4915	12	;	;	:
18542	4915	13	with	with	IN
18542	4915	14	parsley	parsley	NN
18542	4915	15	sauce	sauce	NN
18542	4915	16	,	,	,
18542	4915	17	193	193	CD
18542	4915	18	Breaded	bread	VBN
18542	4915	19	,	,	,
18542	4915	20	190	190	CD
18542	4915	21	;	;	:
18542	4915	22	steaks	steak	NNS
18542	4915	23	of	of	IN
18542	4915	24	,	,	,
18542	4915	25	195	195	CD
18542	4915	26	Broiled	broil	VBN
18542	4915	27	,	,	,
18542	4915	28	Nos	Nos	NNP
18542	4915	29	.	.	.
18542	4916	1	I	-PRON-	PRP
18542	4916	2	,	,	,
18542	4916	3	II	II	NNP
18542	4916	4	,	,	,
18542	4916	5	III	III	NNP
18542	4916	6	,	,	,
18542	4916	7	IV	IV	NNP
18542	4916	8	,	,	,
18542	4916	9	V	V	NNP
18542	4916	10	,	,	,
18542	4916	11	169	169	CD
18542	4916	12	,	,	,
18542	4916	13	170	170	CD
18542	4916	14	;	;	:
18542	4916	15	à	à	LS
18542	4916	16	la	la	NNP
18542	4916	17	Boston	Boston	NNP
18542	4916	18	,	,	,
18542	4916	19	170	170	CD
18542	4916	20	Carbonade	Carbonade	NNP
18542	4916	21	of	of	IN
18542	4916	22	,	,	,
18542	4916	23	193	193	CD
18542	4916	24	Coquilles	Coquilles	NNPS
18542	4916	25	of	of	IN
18542	4916	26	,	,	,
18542	4916	27	190	190	CD
18542	4916	28	Creamed	cream	VBN
18542	4916	29	,	,	,
18542	4916	30	183	183	CD
18542	4916	31	Devilled	devil	VBN
18542	4916	32	,	,	,
18542	4916	33	Nos	Nos	NNP
18542	4916	34	.	.	.
18542	4917	1	I	-PRON-	PRP
18542	4917	2	,	,	,
18542	4917	3	II	II	NNP
18542	4917	4	,	,	,
18542	4917	5	178	178	CD
18542	4917	6	,	,	,
18542	4917	7	179	179	CD
18542	4917	8	Escalloped	Escalloped	NNP
18542	4917	9	,	,	,
18542	4917	10	182	182	CD
18542	4917	11	;	;	:
18542	4917	12	au	au	NNP
18542	4917	13	parmesan	parmesan	NNP
18542	4917	14	,	,	,
18542	4917	15	195	195	CD
18542	4917	16	Fillets	Fillets	NNPS
18542	4917	17	of	of	IN
18542	4917	18	,	,	,
18542	4917	19	à	à	NNP
18542	4917	20	la	la	NNP
18542	4917	21	poulette	poulette	NNP
18542	4917	22	,	,	,
18542	4917	23	186	186	CD
18542	4917	24	;	;	:
18542	4917	25	cold	cold	JJ
18542	4917	26	,	,	,
18542	4917	27	187	187	CD
18542	4917	28	;	;	:
18542	4917	29	with	with	IN
18542	4917	30	tomato	tomato	NNP
18542	4917	31	sauce	sauce	NN
18542	4917	32	,	,	,
18542	4917	33	187	187	CD
18542	4917	34	;	;	:
18542	4917	35	with	with	IN
18542	4917	36	oysters	oyster	NNS
18542	4917	37	,	,	,
18542	4917	38	187	187	CD
18542	4917	39	;	;	:
18542	4917	40	with	with	IN
18542	4917	41	brown	brown	JJ
18542	4917	42	sauce	sauce	NN
18542	4917	43	,	,	,
18542	4917	44	188	188	CD
18542	4917	45	;	;	:
18542	4917	46	with	with	IN
18542	4917	47	potato	potato	NN
18542	4917	48	balls	ball	NNS
18542	4917	49	,	,	,
18542	4917	50	188	188	CD
18542	4917	51	Fish	fish	NN
18542	4917	52	balls	ball	NNS
18542	4917	53	of	of	IN
18542	4917	54	,	,	,
18542	4917	55	190	190	CD
18542	4917	56	Fried	Fried	NNP
18542	4917	57	,	,	,
18542	4917	58	Nos	Nos	NNP
18542	4917	59	.	.	.
18542	4918	1	I	-PRON-	PRP
18542	4918	2	,	,	,
18542	4918	3	II	II	NNP
18542	4918	4	,	,	,
18542	4918	5	III	III	NNP
18542	4918	6	,	,	,
18542	4918	7	with	with	IN
18542	4918	8	tomato	tomato	NN
18542	4918	9	sauce	sauce	NN
18542	4918	10	,	,	,
18542	4918	11	194	194	CD
18542	4918	12	Fried	fried	JJ
18542	4918	13	fillets	fillet	NNS
18542	4918	14	of	of	IN
18542	4918	15	,	,	,
18542	4918	16	Nos	Nos	NNP
18542	4918	17	.	.	.
18542	4919	1	I	-PRON-	PRP
18542	4919	2	,	,	,
18542	4919	3	II	II	NNP
18542	4919	4	,	,	,
18542	4919	5	188	188	CD
18542	4919	6	,	,	,
18542	4919	7	189	189	CD
18542	4919	8	in	in	IN
18542	4919	9	cucumbers	cucumber	NNS
18542	4919	10	,	,	,
18542	4919	11	181	181	CD
18542	4919	12	in	in	IN
18542	4919	13	ramekins	ramekins	NNP
18542	4919	14	,	,	,
18542	4919	15	190	190	CD
18542	4919	16	Loaf	Loaf	NNS
18542	4919	17	,	,	,
18542	4919	18	189	189	CD
18542	4919	19	Mayonnaise	Mayonnaise	NNP
18542	4919	20	of	of	IN
18542	4919	21	,	,	,
18542	4919	22	with	with	IN
18542	4919	23	cucumber	cucumber	NN
18542	4919	24	,	,	,
18542	4919	25	189	189	CD
18542	4919	26	Moulded	mould	VBN
18542	4919	27	,	,	,
18542	4919	28	with	with	IN
18542	4919	29	green	green	JJ
18542	4919	30	peas	pea	NNS
18542	4919	31	,	,	,
18542	4919	32	179	179	CD
18542	4919	33	Mousselines	mousseline	NNS
18542	4919	34	,	,	,
18542	4919	35	185	185	CD
18542	4919	36	Pie	Pie	NNP
18542	4919	37	,	,	,
18542	4919	38	184	184	CD
18542	4919	39	Pudding	pudding	NN
18542	4919	40	,	,	,
18542	4919	41	191	191	CD
18542	4919	42	Salad	salad	NN
18542	4919	43	,	,	,
18542	4919	44	183	183	CD
18542	4919	45	Sandwiches	sandwich	NNS
18542	4919	46	of	of	IN
18542	4919	47	,	,	,
18542	4919	48	180	180	CD
18542	4919	49	Steak	Steak	NNP
18542	4919	50	à	à	NNP
18542	4919	51	la	la	NNP
18542	4919	52	jardinière	jardinière	NNP
18542	4919	53	,	,	,
18542	4919	54	Nos	Nos	NNP
18542	4919	55	.	.	.
18542	4920	1	I	-PRON-	PRP
18542	4920	2	,	,	,
18542	4920	3	II	II	NNP
18542	4920	4	,	,	,
18542	4920	5	181	181	CD
18542	4920	6	à	à	NN
18542	4920	7	la	la	NNP
18542	4920	8	Flamande	Flamande	NNP
18542	4920	9	,	,	,
18542	4920	10	183	183	CD
18542	4920	11	Steamed	steamed	JJ
18542	4920	12	,	,	,
18542	4920	13	185	185	CD
18542	4920	14	Timbale	Timbale	NNP
18542	4920	15	,	,	,
18542	4920	16	186	186	CD
18542	4920	17	,	,	,
18542	4920	18	195	195	CD
18542	4920	19	Turbans	Turbans	NNPS
18542	4920	20	of	of	IN
18542	4920	21	,	,	,
18542	4920	22	180	180	CD
18542	4920	23	Turkish	turkish	JJ
18542	4920	24	,	,	,
18542	4920	25	184	184	CD
18542	4920	26	with	with	IN
18542	4920	27	anchovy	anchovy	JJ
18542	4920	28	sauce	sauce	NN
18542	4920	29	,	,	,
18542	4920	30	182	182	CD
18542	4920	31	with	with	IN
18542	4920	32	caper	caper	NN
18542	4920	33	sauce	sauce	NN
18542	4920	34	,	,	,
18542	4920	35	191	191	CD
18542	4920	36	with	with	IN
18542	4920	37	eggs	egg	NNS
18542	4920	38	,	,	,
18542	4920	39	189	189	CD
18542	4920	40	with	with	IN
18542	4920	41	lobster	lobster	NN
18542	4920	42	à	à	NNP
18542	4920	43	la	la	NNP
18542	4920	44	Hollandaise	Hollandaise	NNP
18542	4920	45	,	,	,
18542	4920	46	180	180	CD
18542	4920	47	HERRING	herring	NN
18542	4920	48	,	,	,
18542	4920	49	in	in	IN
18542	4920	50	season	season	NN
18542	4920	51	,	,	,
18542	4920	52	6	6	CD
18542	4920	53	;	;	:
18542	4920	54	twenty	twenty	CD
18542	4920	55	-	-	HYPH
18542	4920	56	five	five	CD
18542	4920	57	ways	way	NNS
18542	4920	58	to	to	TO
18542	4920	59	cook	cook	VB
18542	4920	60	,	,	,
18542	4920	61	197	197	CD
18542	4920	62	_	_	NNP
18542	4920	63	ff	ff	NNP
18542	4920	64	_	_	NNP
18542	4920	65	.	.	.
18542	4921	1	à	à	LS
18542	4921	2	la	la	NNP
18542	4921	3	Normandy	Normandy	NNP
18542	4921	4	,	,	,
18542	4921	5	199	199	CD
18542	4921	6	Baked	Baked	NNP
18542	4921	7	smoked	smoke	VBD
18542	4921	8	,	,	,
18542	4921	9	203	203	CD
18542	4921	10	;	;	:
18542	4921	11	fresh	fresh	JJ
18542	4921	12	,	,	,
18542	4921	13	203	203	CD
18542	4921	14	Balls	Balls	NNPS
18542	4921	15	,	,	,
18542	4921	16	202	202	CD
18542	4921	17	Boiled	boil	VBN
18542	4921	18	,	,	,
18542	4921	19	200	200	CD
18542	4921	20	Broiled	broil	VBN
18542	4921	21	,	,	,
18542	4921	22	198	198	CD
18542	4921	23	;	;	:
18542	4921	24	with	with	IN
18542	4921	25	mustard	mustard	NN
18542	4921	26	sauce	sauce	NN
18542	4921	27	,	,	,
18542	4921	28	198	198	CD
18542	4921	29	;	;	:
18542	4921	30	smoked	smoke	VBN
18542	4921	31	,	,	,
18542	4921	32	198	198	CD
18542	4921	33	;	;	:
18542	4921	34	with	with	IN
18542	4921	35	cream	cream	NN
18542	4921	36	sauce	sauce	NN
18542	4921	37	,	,	,
18542	4921	38	199	199	CD
18542	4921	39	Escalloped	Escalloped	NNP
18542	4921	40	,	,	,
18542	4921	41	204	204	CD
18542	4921	42	Fried	fry	VBN
18542	4921	43	,	,	,
18542	4921	44	Nos	Nos	NNP
18542	4921	45	.	.	.
18542	4922	1	I	-PRON-	PRP
18542	4922	2	,	,	,
18542	4922	3	II	II	NNP
18542	4922	4	,	,	,
18542	4922	5	III	III	NNP
18542	4922	6	,	,	,
18542	4922	7	199	199	CD
18542	4922	8	Grilled	grilled	JJ
18542	4922	9	smoked	smoke	VBN
18542	4922	10	,	,	,
18542	4922	11	204	204	CD
18542	4922	12	;	;	:
18542	4922	13	fresh	fresh	JJ
18542	4922	14	,	,	,
18542	4922	15	204	204	CD
18542	4922	16	Marinade	Marinade	NNP
18542	4922	17	of	of	IN
18542	4922	18	,	,	,
18542	4922	19	203	203	CD
18542	4922	20	Matelote	Matelote	NNP
18542	4922	21	of	of	IN
18542	4922	22	,	,	,
18542	4922	23	197	197	CD
18542	4922	24	Pickled	pickle	VBD
18542	4922	25	,	,	,
18542	4922	26	202	202	CD
18542	4922	27	Relish	relish	NN
18542	4922	28	,	,	,
18542	4922	29	200	200	CD
18542	4922	30	Salad	Salad	NNP
18542	4922	31	,	,	,
18542	4922	32	200	200	CD
18542	4922	33	;	;	:
18542	4922	34	à	à	LS
18542	4922	35	la	la	NNP
18542	4922	36	Brenoise	Brenoise	NNP
18542	4922	37	,	,	,
18542	4922	38	201	201	CD
18542	4922	39	;	;	:
18542	4922	40	Swedish	Swedish	NNP
18542	4922	41	,	,	,
18542	4922	42	201	201	CD
18542	4922	43	;	;	:
18542	4922	44	smoked	smoke	VBN
18542	4922	45	,	,	,
18542	4922	46	202	202	CD
18542	4922	47	Smoked	smoke	VBN
18542	4922	48	,	,	,
18542	4922	49	à	à	NNP
18542	4922	50	la	la	NNP
18542	4922	51	marine	marine	NNP
18542	4922	52	,	,	,
18542	4922	53	200	200	CD
18542	4922	54	Stewed	Stewed	NNP
18542	4922	55	,	,	,
18542	4922	56	197	197	CD
18542	4922	57	KINGFISH	KINGFISH	NNS
18542	4922	58	,	,	,
18542	4922	59	in	in	IN
18542	4922	60	season	season	NN
18542	4922	61	,	,	,
18542	4922	62	6	6	CD
18542	4922	63	;	;	:
18542	4922	64	nine	nine	CD
18542	4922	65	ways	way	NNS
18542	4922	66	to	to	TO
18542	4922	67	cook	cook	VB
18542	4922	68	,	,	,
18542	4922	69	205	205	CD
18542	4922	70	_	_	NNP
18542	4922	71	ff	ff	NNP
18542	4922	72	_	_	NNP
18542	4922	73	.	.	.
18542	4923	1	à	à	NNP
18542	4923	2	la	la	NNP
18542	4923	3	meunière	meunière	NNP
18542	4923	4	,	,	,
18542	4923	5	207	207	CD
18542	4923	6	Baked	Baked	NNP
18542	4923	7	,	,	,
18542	4923	8	206	206	CD
18542	4923	9	;	;	:
18542	4923	10	with	with	IN
18542	4923	11	white	white	JJ
18542	4923	12	sauce	sauce	NN
18542	4923	13	,	,	,
18542	4923	14	207	207	CD
18542	4923	15	Boiled	boil	VBN
18542	4923	16	,	,	,
18542	4923	17	205	205	CD
18542	4923	18	;	;	:
18542	4923	19	à	à	NNP
18542	4923	20	la	la	NNP
18542	4923	21	Hollandaise	Hollandaise	NNP
18542	4923	22	,	,	,
18542	4923	23	205	205	CD
18542	4923	24	Broiled	broil	VBN
18542	4923	25	,	,	,
18542	4923	26	206	206	CD
18542	4923	27	Fried	fry	VBN
18542	4923	28	,	,	,
18542	4923	29	Nos	Nos	NNP
18542	4923	30	.	.	.
18542	4924	1	I	-PRON-	PRP
18542	4924	2	,	,	,
18542	4924	3	II	II	NNP
18542	4924	4	,	,	,
18542	4924	5	III	III	NNP
18542	4924	6	,	,	,
18542	4924	7	205	205	CD
18542	4924	8	,	,	,
18542	4924	9	206	206	CD
18542	4924	10	MACKEREL	MACKEREL	NNP
18542	4924	11	,	,	,
18542	4924	12	in	in	IN
18542	4924	13	season	season	NN
18542	4924	14	,	,	,
18542	4924	15	6	6	CD
18542	4924	16	;	;	:
18542	4924	17	sixty	sixty	CD
18542	4924	18	-	-	HYPH
18542	4924	19	five	five	CD
18542	4924	20	ways	way	NNS
18542	4924	21	to	to	TO
18542	4924	22	cook	cook	VB
18542	4924	23	,	,	,
18542	4924	24	209	209	CD
18542	4924	25	_	_	NNP
18542	4924	26	ff	ff	NNP
18542	4924	27	_	_	NNP
18542	4924	28	.	.	.
18542	4925	1	à	à	LS
18542	4925	2	la	la	DT
18542	4925	3	Bretonne	Bretonne	NNP
18542	4925	4	,	,	,
18542	4925	5	228	228	CD
18542	4925	6	;	;	:
18542	4925	7	salt	salt	NN
18542	4925	8	,	,	,
18542	4925	9	228	228	CD
18542	4925	10	à	à	NN
18542	4925	11	la	la	NNP
18542	4925	12	Havraise	Havraise	NNP
18542	4925	13	,	,	,
18542	4925	14	225	225	CD
18542	4925	15	à	à	NN
18542	4925	16	la	la	NNP
18542	4925	17	Tyrol	Tyrol	NNP
18542	4925	18	,	,	,
18542	4925	19	227	227	CD
18542	4925	20	Baked	baked	JJ
18542	4925	21	,	,	,
18542	4925	22	Nos	Nos	NNP
18542	4925	23	.	.	.
18542	4926	1	I	-PRON-	PRP
18542	4926	2	,	,	,
18542	4926	3	II	II	NNP
18542	4926	4	,	,	,
18542	4926	5	III	III	NNP
18542	4926	6	,	,	,
18542	4926	7	IV	IV	NNP
18542	4926	8	,	,	,
18542	4926	9	218	218	CD
18542	4926	10	,	,	,
18542	4926	11	219	219	CD
18542	4926	12	,	,	,
18542	4926	13	220	220	CD
18542	4926	14	;	;	:
18542	4926	15	fillet	fillet	NN
18542	4926	16	of	of	IN
18542	4926	17	,	,	,
18542	4926	18	220	220	CD
18542	4926	19	,	,	,
18542	4926	20	221	221	CD
18542	4926	21	;	;	:
18542	4926	22	with	with	IN
18542	4926	23	cream	cream	NN
18542	4926	24	,	,	,
18542	4926	25	221	221	CD
18542	4926	26	;	;	:
18542	4926	27	fresh	fresh	JJ
18542	4926	28	,	,	,
18542	4926	29	with	with	IN
18542	4926	30	fine	fine	JJ
18542	4926	31	herbs	herb	NNS
18542	4926	32	,	,	,
18542	4926	33	222	222	CD
18542	4926	34	;	;	:
18542	4926	35	Spanish	Spanish	NNP
18542	4926	36	,	,	,
18542	4926	37	222	222	CD
18542	4926	38	;	;	:
18542	4926	39	with	with	IN
18542	4926	40	oyster	oyster	JJ
18542	4926	41	stuffing	stuffing	NN
18542	4926	42	,	,	,
18542	4926	43	223	223	CD
18542	4926	44	;	;	:
18542	4926	45	salt	salt	NN
18542	4926	46	,	,	,
18542	4926	47	224	224	CD
18542	4926	48	;	;	:
18542	4926	49	salt	salt	NN
18542	4926	50	,	,	,
18542	4926	51	with	with	IN
18542	4926	52	cream	cream	NN
18542	4926	53	sauce	sauce	NN
18542	4926	54	,	,	,
18542	4926	55	224	224	CD
18542	4926	56	Boiled	boil	VBN
18542	4926	57	,	,	,
18542	4926	58	Nos	Nos	NNP
18542	4926	59	.	.	.
18542	4927	1	I	-PRON-	PRP
18542	4927	2	,	,	,
18542	4927	3	II	II	NNP
18542	4927	4	,	,	,
18542	4927	5	III	III	NNP
18542	4927	6	,	,	,
18542	4927	7	IV	IV	NNP
18542	4927	8	,	,	,
18542	4927	9	213	213	CD
18542	4927	10	,	,	,
18542	4927	11	214	214	CD
18542	4927	12	;	;	:
18542	4927	13	with	with	IN
18542	4927	14	gooseberry	gooseberry	NN
18542	4927	15	sauce	sauce	NN
18542	4927	16	,	,	,
18542	4927	17	214	214	CD
18542	4927	18	;	;	:
18542	4927	19	à	à	NNP
18542	4927	20	la	la	NNP
18542	4927	21	persiallde	persiallde	NNP
18542	4927	22	,	,	,
18542	4927	23	215	215	CD
18542	4927	24	;	;	:
18542	4927	25	fresh	fresh	JJ
18542	4927	26	,	,	,
18542	4927	27	215	215	CD
18542	4927	28	;	;	:
18542	4927	29	à	à	NNP
18542	4927	30	la	la	DT
18542	4927	31	Bolonaise	Bolonaise	NNP
18542	4927	32	,	,	,
18542	4927	33	215	215	CD
18542	4927	34	;	;	:
18542	4927	35	salt	salt	NN
18542	4927	36	,	,	,
18542	4927	37	Nos	Nos	NNP
18542	4927	38	.	.	.
18542	4928	1	I	-PRON-	PRP
18542	4928	2	,	,	,
18542	4928	3	II	II	NNP
18542	4928	4	,	,	,
18542	4928	5	III	III	NNP
18542	4928	6	,	,	,
18542	4928	7	IV	IV	NNP
18542	4928	8	,	,	,
18542	4928	9	V	V	NNP
18542	4928	10	,	,	,
18542	4928	11	VI	VI	NNP
18542	4928	12	,	,	,
18542	4928	13	VII	VII	NNP
18542	4928	14	,	,	,
18542	4928	15	216	216	CD
18542	4928	16	,	,	,
18542	4928	17	217	217	CD
18542	4928	18	,	,	,
18542	4928	19	218	218	CD
18542	4928	20	Broiled	broil	VBN
18542	4928	21	Spanish	Spanish	NNP
18542	4928	22	,	,	,
18542	4928	23	Nos	Nos	NNP
18542	4928	24	.	.	.
18542	4929	1	I	-PRON-	PRP
18542	4929	2	,	,	,
18542	4929	3	II	II	NNP
18542	4929	4	,	,	,
18542	4929	5	209	209	CD
18542	4929	6	;	;	:
18542	4929	7	fresh	fresh	JJ
18542	4929	8	,	,	,
18542	4929	9	Nos	Nos	NNP
18542	4929	10	.	.	.
18542	4930	1	I	-PRON-	PRP
18542	4930	2	,	,	,
18542	4930	3	II	II	NNP
18542	4930	4	,	,	,
18542	4930	5	III	III	NNP
18542	4930	6	,	,	,
18542	4930	7	210	210	CD
18542	4930	8	;	;	:
18542	4930	9	with	with	IN
18542	4930	10	anchovy	anchovy	JJ
18542	4930	11	butter	butter	NN
18542	4930	12	,	,	,
18542	4930	13	210	210	CD
18542	4930	14	;	;	:
18542	4930	15	au	au	NNP
18542	4930	16	beurre	beurre	NNP
18542	4930	17	noir	noir	NNP
18542	4930	18	,	,	,
18542	4930	19	210	210	CD
18542	4930	20	;	;	:
18542	4930	21	à	à	NNP
18542	4930	22	la	la	NNP
18542	4930	23	Livournaise	Livournaise	NNP
18542	4930	24	,	,	,
18542	4930	25	211	211	CD
18542	4930	26	;	;	:
18542	4930	27	with	with	IN
18542	4930	28	Normandy	Normandy	NNP
18542	4930	29	sauce	sauce	NN
18542	4930	30	,	,	,
18542	4930	31	211	211	CD
18542	4930	32	;	;	:
18542	4930	33	à	à	NNP
18542	4930	34	la	la	NNP
18542	4930	35	fleurette	fleurette	NNP
18542	4930	36	,	,	,
18542	4930	37	211	211	CD
18542	4930	38	;	;	:
18542	4930	39	salt	salt	NN
18542	4930	40	,	,	,
18542	4930	41	Nos	Nos	NNP
18542	4930	42	.	.	.
18542	4931	1	I	-PRON-	PRP
18542	4931	2	,	,	,
18542	4931	3	II	II	NNP
18542	4931	4	,	,	,
18542	4931	5	III	III	NNP
18542	4931	6	,	,	,
18542	4931	7	212	212	CD
18542	4931	8	,	,	,
18542	4931	9	213	213	CD
18542	4931	10	;	;	:
18542	4931	11	with	with	IN
18542	4931	12	cream	cream	NN
18542	4931	13	,	,	,
18542	4931	14	213	213	CD
18542	4931	15	;	;	:
18542	4931	16	with	with	IN
18542	4931	17	tarragon	tarragon	NNP
18542	4931	18	sauce	sauce	NNP
18542	4931	19	,	,	,
18542	4931	20	213	213	CD
18542	4931	21	en	en	IN
18542	4931	22	papillotes	papillote	NNS
18542	4931	23	,	,	,
18542	4931	24	229	229	CD
18542	4931	25	Fillets	Fillets	NNPS
18542	4931	26	of	of	IN
18542	4931	27	,	,	,
18542	4931	28	à	à	NNP
18542	4931	29	la	la	NNP
18542	4931	30	Horly	Horly	NNP
18542	4931	31	,	,	,
18542	4931	32	228	228	CD
18542	4931	33	;	;	:
18542	4931	34	à	à	LS
18542	4931	35	la	la	NNP
18542	4931	36	Indienne	Indienne	NNP
18542	4931	37	,	,	,
18542	4931	38	228	228	CD
18542	4931	39	,	,	,
18542	4931	40	230	230	CD
18542	4931	41	Fried	fry	VBN
18542	4931	42	,	,	,
18542	4931	43	224	224	CD
18542	4931	44	;	;	:
18542	4931	45	salt	salt	NN
18542	4931	46	,	,	,
18542	4931	47	224	224	CD
18542	4931	48	German	german	JJ
18542	4931	49	pickled	pickle	VBD
18542	4931	50	,	,	,
18542	4931	51	231	231	CD
18542	4931	52	Potted	pot	VBN
18542	4931	53	,	,	,
18542	4931	54	229	229	CD
18542	4931	55	Scotch	scotch	NN
18542	4931	56	pie	pie	NN
18542	4931	57	,	,	,
18542	4931	58	229	229	CD
18542	4931	59	Spanish	spanish	JJ
18542	4931	60	à	à	NN
18542	4931	61	la	la	NNP
18542	4931	62	Castillane	Castillane	NNP
18542	4931	63	,	,	,
18542	4931	64	225	225	CD
18542	4931	65	;	;	:
18542	4931	66	à	à	LS
18542	4931	67	la	la	NNP
18542	4931	68	Espagnole	Espagnole	NNP
18542	4931	69	,	,	,
18542	4931	70	226	226	CD
18542	4931	71	;	;	:
18542	4931	72	à	à	LS
18542	4931	73	la	la	NNP
18542	4931	74	Nassau	Nassau	NNP
18542	4931	75	,	,	,
18542	4931	76	226	226	CD
18542	4931	77	;	;	:
18542	4931	78	à	à	NNP
18542	4931	79	la	la	NNP
18542	4931	80	Vénitienne	Vénitienne	NNP
18542	4931	81	,	,	,
18542	4931	82	227	227	CD
18542	4931	83	;	;	:
18542	4931	84	salad	salad	NN
18542	4931	85	,	,	,
18542	4931	86	231	231	CD
18542	4931	87	Stuffed	stuff	VBN
18542	4931	88	,	,	,
18542	4931	89	with	with	IN
18542	4931	90	anchovy	anchovy	JJ
18542	4931	91	sauce	sauce	NN
18542	4931	92	,	,	,
18542	4931	93	231	231	CD
18542	4931	94	Toasted	toasted	JJ
18542	4931	95	salt	salt	NN
18542	4931	96	,	,	,
18542	4931	97	229	229	CD
18542	4931	98	with	with	IN
18542	4931	99	white	white	JJ
18542	4931	100	wine	wine	NN
18542	4931	101	sauce	sauce	NN
18542	4931	102	,	,	,
18542	4931	103	230	230	CD
18542	4931	104	Miscellaneous	miscellaneous	JJ
18542	4931	105	recipes	recipe	NNS
18542	4931	106	,	,	,
18542	4931	107	one	one	CD
18542	4931	108	hundred	hundred	CD
18542	4931	109	,	,	,
18542	4931	110	453	453	CD
18542	4931	111	_	_	NNP
18542	4931	112	ff	ff	NNP
18542	4931	113	_	_	NNP
18542	4931	114	.	.	.
18542	4932	1	MULLET	MULLET	NNP
18542	4932	2	,	,	,
18542	4932	3	in	in	IN
18542	4932	4	season	season	NN
18542	4932	5	,	,	,
18542	4932	6	6	6	CD
18542	4932	7	;	;	:
18542	4932	8	five	five	CD
18542	4932	9	ways	way	NNS
18542	4932	10	to	to	TO
18542	4932	11	cook	cook	VB
18542	4932	12	,	,	,
18542	4932	13	233	233	CD
18542	4932	14	_	_	NNP
18542	4932	15	f	f	NNP
18542	4932	16	_	_	NNP
18542	4932	17	.	.	.
18542	4933	1	à	à	NNP
18542	4933	2	la	la	NNP
18542	4933	3	maître	maître	NNP
18542	4933	4	d'hôtel	d'hôtel	NNP
18542	4933	5	,	,	,
18542	4933	6	233	233	CD
18542	4933	7	Baked	Baked	NNP
18542	4933	8	,	,	,
18542	4933	9	233	233	CD
18542	4933	10	Broiled	broil	VBN
18542	4933	11	,	,	,
18542	4933	12	233	233	CD
18542	4933	13	;	;	:
18542	4933	14	with	with	IN
18542	4933	15	melted	melted	JJ
18542	4933	16	butter	butter	NN
18542	4933	17	,	,	,
18542	4933	18	233	233	CD
18542	4933	19	Fried	fry	VBN
18542	4933	20	,	,	,
18542	4933	21	234	234	CD
18542	4933	22	PERCH	PERCH	NNS
18542	4933	23	,	,	,
18542	4933	24	in	in	IN
18542	4933	25	season	season	NN
18542	4933	26	,	,	,
18542	4933	27	6	6	CD
18542	4933	28	;	;	:
18542	4933	29	fifteen	fifteen	CD
18542	4933	30	ways	way	NNS
18542	4933	31	to	to	TO
18542	4933	32	cook	cook	VB
18542	4933	33	,	,	,
18542	4933	34	235	235	CD
18542	4933	35	_	_	NNP
18542	4933	36	ff	ff	NNP
18542	4933	37	_	_	NNP
18542	4933	38	.	.	.
18542	4934	1	à	à	LS
18542	4934	2	l'Allemande	l'Allemande	NNP
18542	4934	3	,	,	,
18542	4934	4	236	236	CD
18542	4934	5	à	à	NN
18542	4934	6	la	la	NNP
18542	4934	7	Française	Française	NNP
18542	4934	8	,	,	,
18542	4934	9	237	237	CD
18542	4934	10	à	à	NN
18542	4934	11	la	la	NNP
18542	4934	12	maître	maître	NNP
18542	4934	13	d'hôtel	d'hôtel	NNP
18542	4934	14	,	,	,
18542	4934	15	237	237	CD
18542	4934	16	à	à	NN
18542	4934	17	la	la	NNP
18542	4934	18	Normandy	Normandy	NNP
18542	4934	19	,	,	,
18542	4934	20	237	237	CD
18542	4934	21	à	à	NN
18542	4934	22	la	la	NNP
18542	4934	23	Sicily	Sicily	NNP
18542	4934	24	,	,	,
18542	4934	25	238	238	CD
18542	4934	26	à	à	NN
18542	4934	27	la	la	NNP
18542	4934	28	Stanley	Stanley	NNP
18542	4934	29	,	,	,
18542	4934	30	238	238	CD
18542	4934	31	Baked	Baked	NNP
18542	4934	32	,	,	,
18542	4934	33	239	239	CD
18542	4934	34	Boiled	boil	VBN
18542	4934	35	,	,	,
18542	4934	36	235	235	CD
18542	4934	37	;	;	:
18542	4934	38	with	with	IN
18542	4934	39	oyster	oyster	JJ
18542	4934	40	sauce	sauce	NN
18542	4934	41	,	,	,
18542	4934	42	236	236	CD
18542	4934	43	Broiled	broil	VBN
18542	4934	44	,	,	,
18542	4934	45	235	235	CD
18542	4934	46	Fried	fry	VBN
18542	4934	47	,	,	,
18542	4934	48	Nos	Nos	NNP
18542	4934	49	.	.	.
18542	4935	1	I	-PRON-	PRP
18542	4935	2	,	,	,
18542	4935	3	II	II	NNP
18542	4935	4	,	,	,
18542	4935	5	III	III	NNP
18542	4935	6	,	,	,
18542	4935	7	235	235	CD
18542	4935	8	Salad	salad	NN
18542	4935	9	,	,	,
18542	4935	10	239	239	CD
18542	4935	11	Stewed	Stewed	NNP
18542	4935	12	,	,	,
18542	4935	13	à	à	NNP
18542	4935	14	la	la	NNP
18542	4935	15	batelière	batelière	NNP
18542	4935	16	,	,	,
18542	4935	17	236	236	CD
18542	4935	18	PICKEREL	pickerel	NN
18542	4935	19	,	,	,
18542	4935	20	in	in	IN
18542	4935	21	season	season	NN
18542	4935	22	,	,	,
18542	4935	23	6	6	CD
18542	4935	24	;	;	:
18542	4935	25	ten	ten	CD
18542	4935	26	ways	way	NNS
18542	4935	27	to	to	TO
18542	4935	28	cook	cook	VB
18542	4935	29	,	,	,
18542	4935	30	241	241	CD
18542	4935	31	_	_	NNP
18542	4935	32	ff	ff	NNP
18542	4935	33	_	_	NNP
18542	4935	34	.	.	.
18542	4936	1	à	à	LS
18542	4936	2	la	la	NNP
18542	4936	3	Babette	Babette	NNP
18542	4936	4	,	,	,
18542	4936	5	244	244	CD
18542	4936	6	Baked	Baked	NNP
18542	4936	7	,	,	,
18542	4936	8	Nos	Nos	NNP
18542	4936	9	.	.	.
18542	4937	1	I	-PRON-	PRP
18542	4937	2	,	,	,
18542	4937	3	II	II	NNP
18542	4937	4	,	,	,
18542	4937	5	242	242	CD
18542	4937	6	;	;	:
18542	4937	7	with	with	IN
18542	4937	8	oyster	oyster	JJ
18542	4937	9	sauce	sauce	NN
18542	4937	10	,	,	,
18542	4937	11	243	243	CD
18542	4937	12	;	;	:
18542	4937	13	with	with	IN
18542	4937	14	egg	egg	NN
18542	4937	15	sauce	sauce	NN
18542	4937	16	,	,	,
18542	4937	17	243	243	CD
18542	4937	18	Broiled	broil	VBN
18542	4937	19	,	,	,
18542	4937	20	à	à	NNP
18542	4937	21	la	la	NNP
18542	4937	22	maître	maître	NNP
18542	4937	23	d'hôtel	d'hôtel	NNP
18542	4937	24	,	,	,
18542	4937	25	241	241	CD
18542	4937	26	Fried	fried	JJ
18542	4937	27	,	,	,
18542	4937	28	Nos	Nos	NNP
18542	4937	29	.	.	.
18542	4938	1	I	-PRON-	PRP
18542	4938	2	,	,	,
18542	4938	3	II	II	NNP
18542	4938	4	,	,	,
18542	4938	5	241	241	CD
18542	4938	6	;	;	:
18542	4938	7	with	with	IN
18542	4938	8	tomato	tomato	NNP
18542	4938	9	sauce	sauce	NN
18542	4938	10	,	,	,
18542	4938	11	242	242	CD
18542	4938	12	;	;	:
18542	4938	13	à	à	NNP
18542	4938	14	la	la	NNP
18542	4938	15	crème	crème	NNP
18542	4938	16	,	,	,
18542	4938	17	242	242	CD
18542	4938	18	Stuffed	Stuffed	NNP
18542	4938	19	,	,	,
18542	4938	20	243	243	CD
18542	4938	21	PIKE	pike	NN
18542	4938	22	,	,	,
18542	4938	23	in	in	IN
18542	4938	24	season	season	NN
18542	4938	25	,	,	,
18542	4938	26	6	6	CD
18542	4938	27	;	;	:
18542	4938	28	twenty	twenty	CD
18542	4938	29	ways	way	NNS
18542	4938	30	to	to	TO
18542	4938	31	cook	cook	VB
18542	4938	32	,	,	,
18542	4938	33	245	245	CD
18542	4938	34	_	_	NNP
18542	4938	35	ff	ff	NNP
18542	4938	36	_	_	NNP
18542	4938	37	.	.	.
18542	4939	1	à	à	LS
18542	4939	2	l'Allemande	l'Allemande	NNP
18542	4939	3	,	,	,
18542	4939	4	250	250	CD
18542	4939	5	à	à	NNS
18542	4939	6	la	la	NNP
18542	4939	7	Française	Française	NNP
18542	4939	8	,	,	,
18542	4939	9	251	251	CD
18542	4939	10	à	à	NN
18542	4939	11	la	la	NNP
18542	4939	12	Normandy	Normandy	NNP
18542	4939	13	,	,	,
18542	4939	14	251	251	CD
18542	4939	15	Baked	Baked	NNP
18542	4939	16	,	,	,
18542	4939	17	Nos	Nos	NNP
18542	4939	18	.	.	.
18542	4940	1	I	-PRON-	PRP
18542	4940	2	,	,	,
18542	4940	3	II	II	NNP
18542	4940	4	,	,	,
18542	4940	5	247	247	CD
18542	4940	6	,	,	,
18542	4940	7	248	248	CD
18542	4940	8	;	;	:
18542	4940	9	à	à	NNP
18542	4940	10	la	la	NNP
18542	4940	11	Française	Française	NNP
18542	4940	12	,	,	,
18542	4940	13	248	248	CD
18542	4940	14	;	;	:
18542	4940	15	stuffed	stuff	VBN
18542	4940	16	,	,	,
18542	4940	17	248	248	CD
18542	4940	18	;	;	:
18542	4940	19	in	in	IN
18542	4940	20	sour	sour	JJ
18542	4940	21	cream	cream	NN
18542	4940	22	,	,	,
18542	4940	23	249	249	CD
18542	4940	24	Boiled	boil	VBN
18542	4940	25	,	,	,
18542	4940	26	with	with	IN
18542	4940	27	melted	melted	JJ
18542	4940	28	butter	butter	NN
18542	4940	29	,	,	,
18542	4940	30	246	246	CD
18542	4940	31	;	;	:
18542	4940	32	with	with	IN
18542	4940	33	caper	caper	NN
18542	4940	34	sauce	sauce	NN
18542	4940	35	,	,	,
18542	4940	36	246	246	CD
18542	4940	37	;	;	:
18542	4940	38	with	with	IN
18542	4940	39	horseradish	horseradish	JJ
18542	4940	40	sauce	sauce	NN
18542	4940	41	,	,	,
18542	4940	42	246	246	CD
18542	4940	43	;	;	:
18542	4940	44	with	with	IN
18542	4940	45	egg	egg	NN
18542	4940	46	sauce	sauce	NNP
18542	4940	47	,	,	,
18542	4940	48	246	246	CD
18542	4940	49	;	;	:
18542	4940	50	à	à	LS
18542	4940	51	la	la	NNP
18542	4940	52	Duboise	Duboise	NNP
18542	4940	53	,	,	,
18542	4940	54	247	247	CD
18542	4940	55	Crimped	crimp	VBD
18542	4940	56	à	à	NNP
18542	4940	57	la	la	NNP
18542	4940	58	Hollandaise	Hollandaise	NNP
18542	4940	59	,	,	,
18542	4940	60	250	250	CD
18542	4940	61	Fried	fried	JJ
18542	4940	62	,	,	,
18542	4940	63	Nos	Nos	NNP
18542	4940	64	.	.	.
18542	4941	1	I	-PRON-	PRP
18542	4941	2	,	,	,
18542	4941	3	II	II	NNP
18542	4941	4	,	,	,
18542	4941	5	245	245	CD
18542	4941	6	;	;	:
18542	4941	7	à	à	NNP
18542	4941	8	la	la	NNP
18542	4941	9	Hollandaise	Hollandaise	NNP
18542	4941	10	,	,	,
18542	4941	11	245	245	CD
18542	4941	12	Pickled	pickle	VBD
18542	4941	13	,	,	,
18542	4941	14	251	251	CD
18542	4941	15	Roasted	roast	VBN
18542	4941	16	,	,	,
18542	4941	17	250	250	CD
18542	4941	18	Salad	Salad	NNP
18542	4941	19	,	,	,
18542	4941	20	249	249	CD
18542	4941	21	POMPANO	POMPANO	NNP
18542	4941	22	,	,	,
18542	4941	23	in	in	IN
18542	4941	24	season	season	NN
18542	4941	25	,	,	,
18542	4941	26	6	6	CD
18542	4941	27	;	;	:
18542	4941	28	ten	ten	CD
18542	4941	29	ways	way	NNS
18542	4941	30	to	to	TO
18542	4941	31	cook	cook	VB
18542	4941	32	,	,	,
18542	4941	33	253	253	CD
18542	4941	34	_	_	NNP
18542	4941	35	ff	ff	NNP
18542	4941	36	_	_	NNP
18542	4941	37	.	.	.
18542	4942	1	à	à	LS
18542	4942	2	la	la	NNP
18542	4942	3	Cardinal	Cardinal	NNP
18542	4942	4	,	,	,
18542	4942	5	255	255	CD
18542	4942	6	Broiled	broil	VBN
18542	4942	7	,	,	,
18542	4942	8	Nos	Nos	NNP
18542	4942	9	.	.	.
18542	4943	1	I	-PRON-	PRP
18542	4943	2	,	,	,
18542	4943	3	II	II	NNP
18542	4943	4	,	,	,
18542	4943	5	III	III	NNP
18542	4943	6	,	,	,
18542	4943	7	253	253	CD
18542	4943	8	;	;	:
18542	4943	9	à	à	NNP
18542	4943	10	la	la	NNP
18542	4943	11	maître	maître	NNP
18542	4943	12	d'hôtel	d'hôtel	NNP
18542	4943	13	,	,	,
18542	4943	14	253	253	CD
18542	4943	15	Fillets	Fillets	NNPS
18542	4943	16	of	of	IN
18542	4943	17	,	,	,
18542	4943	18	254	254	CD
18542	4943	19	;	;	:
18542	4943	20	à	à	LS
18542	4943	21	la	la	NNP
18542	4943	22	Duchesse	Duchesse	NNP
18542	4943	23	,	,	,
18542	4943	24	254	254	CD
18542	4943	25	;	;	:
18542	4943	26	au	au	NNP
18542	4943	27	gratin	gratin	NNP
18542	4943	28	,	,	,
18542	4943	29	255	255	CD
18542	4943	30	Fried	Fried	NNP
18542	4943	31	,	,	,
18542	4943	32	Nos	Nos	NNP
18542	4943	33	.	.	.
18542	4944	1	I	-PRON-	PRP
18542	4944	2	,	,	,
18542	4944	3	II	II	NNP
18542	4944	4	,	,	,
18542	4944	5	254	254	CD
18542	4944	6	Recipes	Recipes	NNPS
18542	4944	7	,	,	,
18542	4944	8	one	one	CD
18542	4944	9	hundred	hundred	CD
18542	4944	10	miscellaneous	miscellaneous	JJ
18542	4944	11	,	,	,
18542	4944	12	453	453	CD
18542	4944	13	_	_	NNP
18542	4944	14	ff	ff	NNP
18542	4944	15	_	_	NNP
18542	4944	16	.	.	.
18542	4945	1	RED	red	JJ
18542	4945	2	SNAPPER	SNAPPER	NNP
18542	4945	3	,	,	,
18542	4945	4	in	in	IN
18542	4945	5	season	season	NN
18542	4945	6	,	,	,
18542	4945	7	6	6	CD
18542	4945	8	;	;	:
18542	4945	9	thirteen	thirteen	CD
18542	4945	10	ways	way	NNS
18542	4945	11	to	to	TO
18542	4945	12	cook	cook	VB
18542	4945	13	,	,	,
18542	4945	14	257	257	CD
18542	4945	15	_	_	NNP
18542	4945	16	ff	ff	NNP
18542	4945	17	_	_	NNP
18542	4945	18	.	.	.
18542	4946	1	à	à	LS
18542	4946	2	la	la	NNP
18542	4946	3	Babette	Babette	NNP
18542	4946	4	,	,	,
18542	4946	5	260	260	CD
18542	4946	6	à	à	NN
18542	4946	7	la	la	NNP
18542	4946	8	Beaufort	Beaufort	NNP
18542	4946	9	,	,	,
18542	4946	10	261	261	CD
18542	4946	11	Baked	Baked	NNP
18542	4946	12	,	,	,
18542	4946	13	Nos	Nos	NNP
18542	4946	14	.	.	.
18542	4947	1	I	-PRON-	PRP
18542	4947	2	,	,	,
18542	4947	3	II	II	NNP
18542	4947	4	,	,	,
18542	4947	5	III	III	NNP
18542	4947	6	,	,	,
18542	4947	7	257	257	CD
18542	4947	8	,	,	,
18542	4947	9	258	258	CD
18542	4947	10	;	;	:
18542	4947	11	with	with	IN
18542	4947	12	tomato	tomato	NNP
18542	4947	13	sauce	sauce	NN
18542	4947	14	,	,	,
18542	4947	15	258	258	CD
18542	4947	16	;	;	:
18542	4947	17	à	à	LS
18542	4947	18	la	la	NNP
18542	4947	19	Creole	Creole	NNP
18542	4947	20	,	,	,
18542	4947	21	259	259	CD
18542	4947	22	Boiled	boil	VBN
18542	4947	23	,	,	,
18542	4947	24	Nos	Nos	NNP
18542	4947	25	.	.	.
18542	4948	1	I	-PRON-	PRP
18542	4948	2	,	,	,
18542	4948	3	II	II	NNP
18542	4948	4	,	,	,
18542	4948	5	257	257	CD
18542	4948	6	Fried	fry	VBN
18542	4948	7	,	,	,
18542	4948	8	257	257	CD
18542	4948	9	Steamed	Steamed	NNP
18542	4948	10	,	,	,
18542	4948	11	260	260	CD
18542	4948	12	Stuffed	Stuffed	NNP
18542	4948	13	,	,	,
18542	4948	14	259	259	CD
18542	4948	15	;	;	:
18542	4948	16	a	a	FW
18542	4948	17	la	la	FW
18542	4948	18	Creole	Creole	NNP
18542	4948	19	,	,	,
18542	4948	20	260	260	CD
18542	4948	21	SALMON	SALMON	NNS
18542	4948	22	,	,	,
18542	4948	23	in	in	IN
18542	4948	24	season	season	NN
18542	4948	25	,	,	,
18542	4948	26	6	6	CD
18542	4948	27	;	;	:
18542	4948	28	one	one	CD
18542	4948	29	hundred	hundred	CD
18542	4948	30	and	and	CC
18542	4948	31	thirty	thirty	CD
18542	4948	32	ways	way	NNS
18542	4948	33	to	to	TO
18542	4948	34	cook	cook	VB
18542	4948	35	,	,	,
18542	4948	36	263	263	CD
18542	4948	37	_	_	NNP
18542	4948	38	ff	ff	NNP
18542	4948	39	_	_	NNP
18542	4948	40	.	.	.
18542	4949	1	à	à	LS
18542	4949	2	l'amiral	l'amiral	NN
18542	4949	3	,	,	,
18542	4949	4	277	277	CD
18542	4949	5	à	à	NN
18542	4949	6	l'Allemande	l'Allemande	NNP
18542	4949	7	,	,	,
18542	4949	8	277	277	CD
18542	4949	9	à	à	NN
18542	4949	10	la	la	NNP
18542	4949	11	Bordeaux	Bordeaux	NNP
18542	4949	12	,	,	,
18542	4949	13	278	278	CD
18542	4949	14	à	à	NN
18542	4949	15	la	la	NNP
18542	4949	16	Candace	Candace	NNP
18542	4949	17	,	,	,
18542	4949	18	278	278	CD
18542	4949	19	à	à	NN
18542	4949	20	la	la	NNP
18542	4949	21	Chambord	Chambord	NNP
18542	4949	22	,	,	,
18542	4949	23	279	279	CD
18542	4949	24	à	à	NN
18542	4949	25	la	la	NNP
18542	4949	26	Espagnole	Espagnole	NNP
18542	4949	27	,	,	,
18542	4949	28	279	279	CD
18542	4949	29	à	à	NN
18542	4949	30	la	la	NNP
18542	4949	31	Genoise	Genoise	NNP
18542	4949	32	,	,	,
18542	4949	33	280	280	CD
18542	4949	34	à	à	NN
18542	4949	35	la	la	DT
18542	4949	36	Italienne	Italienne	NNP
18542	4949	37	,	,	,
18542	4949	38	280	280	CD
18542	4949	39	à	à	NN
18542	4949	40	la	la	NNP
18542	4949	41	Lyons	Lyons	NNP
18542	4949	42	,	,	,
18542	4949	43	276	276	CD
18542	4949	44	à	à	NN
18542	4949	45	la	la	NNP
18542	4949	46	Marseilles	Marseilles	NNP
18542	4949	47	,	,	,
18542	4949	48	281	281	CD
18542	4949	49	à	à	NN
18542	4949	50	la	la	NNP
18542	4949	51	Maryland	Maryland	NNP
18542	4949	52	,	,	,
18542	4949	53	281	281	CD
18542	4949	54	à	à	NN
18542	4949	55	la	la	NNP
18542	4949	56	Naples	Naples	NNP
18542	4949	57	,	,	,
18542	4949	58	282	282	CD
18542	4949	59	à	à	NN
18542	4949	60	la	la	NNP
18542	4949	61	Provençale	Provençale	NNP
18542	4949	62	,	,	,
18542	4949	63	282	282	CD
18542	4949	64	à	à	NN
18542	4949	65	la	la	NNP
18542	4949	66	Provence	Provence	NNP
18542	4949	67	,	,	,
18542	4949	68	282	282	CD
18542	4949	69	à	à	CD
18542	4949	70	la	la	NNP
18542	4949	71	supreme	supreme	NNP
18542	4949	72	,	,	,
18542	4949	73	269	269	CD
18542	4949	74	à	à	NNS
18542	4949	75	la	la	NNP
18542	4949	76	Waldorf	Waldorf	NNP
18542	4949	77	,	,	,
18542	4949	78	283	283	CD
18542	4949	79	à	à	NN
18542	4949	80	la	la	NNP
18542	4949	81	Windsor	Windsor	NNP
18542	4949	82	,	,	,
18542	4949	83	272	272	CD
18542	4949	84	Baked	Baked	NNP
18542	4949	85	,	,	,
18542	4949	86	Nos	Nos	NNP
18542	4949	87	.	.	.
18542	4950	1	I	-PRON-	PRP
18542	4950	2	,	,	,
18542	4950	3	II	II	NNP
18542	4950	4	,	,	,
18542	4950	5	III	III	NNP
18542	4950	6	,	,	,
18542	4950	7	270	270	CD
18542	4950	8	,	,	,
18542	4950	9	271	271	CD
18542	4950	10	;	;	:
18542	4950	11	with	with	IN
18542	4950	12	cream	cream	NN
18542	4950	13	sauce	sauce	NN
18542	4950	14	,	,	,
18542	4950	15	271	271	CD
18542	4950	16	;	;	:
18542	4950	17	in	in	IN
18542	4950	18	paper	paper	NN
18542	4950	19	,	,	,
18542	4950	20	271	271	CD
18542	4950	21	;	;	:
18542	4950	22	steaks	steak	NNS
18542	4950	23	,	,	,
18542	4950	24	272	272	CD
18542	4950	25	;	;	:
18542	4950	26	cutlets	cutlet	NNS
18542	4950	27	,	,	,
18542	4950	28	272	272	CD
18542	4950	29	Banked	banked	JJ
18542	4950	30	,	,	,
18542	4950	31	302	302	CD
18542	4950	32	Boiled	boil	VBN
18542	4950	33	,	,	,
18542	4950	34	Nos	Nos	NNP
18542	4950	35	.	.	.
18542	4951	1	I	-PRON-	PRP
18542	4951	2	,	,	,
18542	4951	3	II	II	NNP
18542	4951	4	,	,	,
18542	4951	5	265	265	CD
18542	4951	6	,	,	,
18542	4951	7	266	266	CD
18542	4951	8	;	;	:
18542	4951	9	with	with	IN
18542	4951	10	egg	egg	NN
18542	4951	11	sauce	sauce	NNP
18542	4951	12	,	,	,
18542	4951	13	266	266	CD
18542	4951	14	;	;	:
18542	4951	15	with	with	IN
18542	4951	16	green	green	JJ
18542	4951	17	sauce	sauce	NN
18542	4951	18	,	,	,
18542	4951	19	266	266	CD
18542	4951	20	;	;	:
18542	4951	21	steaks	steak	NNS
18542	4951	22	,	,	,
18542	4951	23	Nos	Nos	NNP
18542	4951	24	.	.	.
18542	4952	1	I	-PRON-	PRP
18542	4952	2	,	,	,
18542	4952	3	II	II	NNP
18542	4952	4	,	,	,
18542	4952	5	III	III	NNP
18542	4952	6	,	,	,
18542	4952	7	267	267	CD
18542	4952	8	;	;	:
18542	4952	9	à	à	NNP
18542	4952	10	la	la	NNP
18542	4952	11	piquant	piquant	NNP
18542	4952	12	,	,	,
18542	4952	13	268	268	CD
18542	4952	14	;	;	:
18542	4952	15	à	à	LS
18542	4952	16	la	la	NNP
18542	4952	17	Waldorf	Waldorf	NNP
18542	4952	18	,	,	,
18542	4952	19	268	268	CD
18542	4952	20	Box	Box	NNP
18542	4952	21	,	,	,
18542	4952	22	293	293	CD
18542	4952	23	Broiled	broil	VBN
18542	4952	24	,	,	,
18542	4952	25	Nos	Nos	NNP
18542	4952	26	.	.	.
18542	4953	1	I	-PRON-	PRP
18542	4953	2	,	,	,
18542	4953	3	II	II	NNP
18542	4953	4	,	,	,
18542	4953	5	III	III	NNP
18542	4953	6	,	,	,
18542	4953	7	263	263	CD
18542	4953	8	;	;	:
18542	4953	9	in	in	IN
18542	4953	10	paper	paper	NN
18542	4953	11	,	,	,
18542	4953	12	264	264	CD
18542	4953	13	;	;	:
18542	4953	14	steaks	steak	NNS
18542	4953	15	,	,	,
18542	4953	16	Nos	Nos	NNP
18542	4953	17	.	.	.
18542	4954	1	I	-PRON-	PRP
18542	4954	2	,	,	,
18542	4954	3	II	II	NNP
18542	4954	4	,	,	,
18542	4954	5	III	III	NNP
18542	4954	6	,	,	,
18542	4954	7	264	264	CD
18542	4954	8	;	;	:
18542	4954	9	à	à	NNP
18542	4954	10	la	la	NNP
18542	4954	11	ravigote	ravigote	NNP
18542	4954	12	,	,	,
18542	4954	13	264	264	CD
18542	4954	14	Broiled	broil	VBN
18542	4954	15	kippered	kippered	NN
18542	4954	16	,	,	,
18542	4954	17	305	305	CD
18542	4954	18	;	;	:
18542	4954	19	salt	salt	NN
18542	4954	20	,	,	,
18542	4954	21	306	306	CD
18542	4954	22	Broiled	broil	VBN
18542	4954	23	smoked	smoke	VBD
18542	4954	24	,	,	,
18542	4954	25	Nos	Nos	NNP
18542	4954	26	.	.	.
18542	4955	1	I	-PRON-	PRP
18542	4955	2	,	,	,
18542	4955	3	II	II	NNP
18542	4955	4	,	,	,
18542	4955	5	III	III	NNP
18542	4955	6	,	,	,
18542	4955	7	IV	IV	NNP
18542	4955	8	,	,	,
18542	4955	9	V	V	NNP
18542	4955	10	,	,	,
18542	4955	11	304	304	CD
18542	4955	12	,	,	,
18542	4955	13	305	305	CD
18542	4955	14	;	;	:
18542	4955	15	à	à	NNP
18542	4955	16	la	la	NNP
18542	4955	17	maître	maître	NNP
18542	4955	18	d'hôtel	d'hôtel	NNP
18542	4955	19	,	,	,
18542	4955	20	305	305	CD
18542	4955	21	Chartreuse	Chartreuse	NNP
18542	4955	22	of	of	IN
18542	4955	23	,	,	,
18542	4955	24	286	286	CD
18542	4955	25	Chops	Chops	NNPS
18542	4955	26	,	,	,
18542	4955	27	296	296	CD
18542	4955	28	Coquilles	Coquilles	NNPS
18542	4955	29	of	of	IN
18542	4955	30	,	,	,
18542	4955	31	301	301	CD
18542	4955	32	Creamed	Creamed	NNP
18542	4955	33	,	,	,
18542	4955	34	300	300	CD
18542	4955	35	;	;	,
18542	4955	36	on	on	IN
18542	4955	37	toast	toast	NN
18542	4955	38	,	,	,
18542	4955	39	286	286	CD
18542	4955	40	,	,	,
18542	4955	41	300	300	CD
18542	4955	42	;	;	:
18542	4955	43	baked	bake	VBD
18542	4955	44	,	,	,
18542	4955	45	300	300	CD
18542	4955	46	Croquettes	Croquettes	NNPS
18542	4955	47	,	,	,
18542	4955	48	Nos	Nos	NNP
18542	4955	49	.	.	.
18542	4956	1	I	-PRON-	PRP
18542	4956	2	,	,	,
18542	4956	3	II	II	NNP
18542	4956	4	,	,	,
18542	4956	5	III	III	NNP
18542	4956	6	,	,	,
18542	4956	7	IV	IV	NNP
18542	4956	8	,	,	,
18542	4956	9	V	V	NNP
18542	4956	10	,	,	,
18542	4956	11	VI	VI	NNP
18542	4956	12	,	,	,
18542	4956	13	293	293	CD
18542	4956	14	,	,	,
18542	4956	15	294	294	CD
18542	4956	16	,	,	,
18542	4956	17	295	295	CD
18542	4956	18	;	;	:
18542	4956	19	Swedish	Swedish	NNP
18542	4956	20	,	,	,
18542	4956	21	296	296	CD
18542	4956	22	Curried	curry	VBN
18542	4956	23	,	,	,
18542	4956	24	286	286	CD
18542	4956	25	;	;	:
18542	4956	26	Nos	Nos	NNP
18542	4956	27	.	.	.
18542	4957	1	I	-PRON-	PRP
18542	4957	2	,	,	,
18542	4957	3	II	II	NNP
18542	4957	4	,	,	,
18542	4957	5	III	III	NNP
18542	4957	6	,	,	,
18542	4957	7	299	299	CD
18542	4957	8	Cutlets	Cutlets	NNPS
18542	4957	9	,	,	,
18542	4957	10	in	in	IN
18542	4957	11	papillotes	papillote	NNS
18542	4957	12	,	,	,
18542	4957	13	265	265	CD
18542	4957	14	,	,	,
18542	4957	15	274	274	CD
18542	4957	16	,	,	,
18542	4957	17	296	296	CD
18542	4957	18	;	;	:
18542	4957	19	with	with	IN
18542	4957	20	caper	caper	NN
18542	4957	21	sauce	sauce	NNP
18542	4957	22	,	,	,
18542	4957	23	265	265	CD
18542	4957	24	;	;	:
18542	4957	25	with	with	IN
18542	4957	26	parsley	parsley	NN
18542	4957	27	sauce	sauce	NN
18542	4957	28	,	,	,
18542	4957	29	265	265	CD
18542	4957	30	;	;	:
18542	4957	31	with	with	IN
18542	4957	32	oyster	oyster	JJ
18542	4957	33	sauce	sauce	NN
18542	4957	34	,	,	,
18542	4957	35	268	268	CD
18542	4957	36	Devilled	devil	VBN
18542	4957	37	,	,	,
18542	4957	38	302	302	CD
18542	4957	39	en	en	IN
18542	4957	40	casserole	casserole	NNS
18542	4957	41	,	,	,
18542	4957	42	303	303	CD
18542	4957	43	en	en	NN
18542	4957	44	papillotes	papillote	NNS
18542	4957	45	,	,	,
18542	4957	46	273	273	CD
18542	4957	47	Escalloped	Escalloped	NNP
18542	4957	48	,	,	,
18542	4957	49	Nos	Nos	NNP
18542	4957	50	.	.	.
18542	4958	1	I	-PRON-	PRP
18542	4958	2	,	,	,
18542	4958	3	II	II	NNP
18542	4958	4	,	,	,
18542	4958	5	301	301	CD
18542	4958	6	Fillets	Fillets	NNPS
18542	4958	7	of	of	IN
18542	4958	8	,	,	,
18542	4958	9	en	en	FW
18542	4958	10	papillotes	papillotes	FW
18542	4958	11	,	,	,
18542	4958	12	274	274	CD
18542	4958	13	;	;	:
18542	4958	14	à	à	NNP
18542	4958	15	la	la	NNP
18542	4958	16	Horly	Horly	NNP
18542	4958	17	,	,	,
18542	4958	18	277	277	CD
18542	4958	19	,	,	,
18542	4958	20	283	283	CD
18542	4958	21	Fricassee	Fricassee	NNP
18542	4958	22	of	of	IN
18542	4958	23	,	,	,
18542	4958	24	287	287	CD
18542	4958	25	,	,	,
18542	4958	26	299	299	CD
18542	4958	27	Fried	fry	VBN
18542	4958	28	,	,	,
18542	4958	29	Nos	Nos	NNP
18542	4958	30	.	.	.
18542	4959	1	I	-PRON-	PRP
18542	4959	2	,	,	,
18542	4959	3	II	II	NNP
18542	4959	4	,	,	,
18542	4959	5	III	III	NNP
18542	4959	6	,	,	,
18542	4959	7	275	275	CD
18542	4959	8	;	;	:
18542	4959	9	steaks	steak	NNS
18542	4959	10	,	,	,
18542	4959	11	275	275	CD
18542	4959	12	;	;	:
18542	4959	13	cutlets	cutlet	NNS
18542	4959	14	,	,	,
18542	4959	15	275	275	CD
18542	4959	16	,	,	,
18542	4959	17	276	276	CD
18542	4959	18	;	;	:
18542	4959	19	with	with	IN
18542	4959	20	Milanaise	Milanaise	NNP
18542	4959	21	sauce	sauce	NN
18542	4959	22	,	,	,
18542	4959	23	276	276	CD
18542	4959	24	Fried	fried	JJ
18542	4959	25	kippered	kippered	NN
18542	4959	26	,	,	,
18542	4959	27	305	305	CD
18542	4959	28	in	in	IN
18542	4959	29	green	green	JJ
18542	4959	30	peppers	pepper	NNS
18542	4959	31	,	,	,
18542	4959	32	303	303	CD
18542	4959	33	Jellied	jelly	VBN
18542	4959	34	,	,	,
18542	4959	35	288	288	CD
18542	4959	36	;	;	:
18542	4959	37	No	no	UH
18542	4959	38	.	.	.
18542	4960	1	II	II	NNP
18542	4960	2	,	,	,
18542	4960	3	288	288	CD
18542	4960	4	Loaf	Loaf	NNPS
18542	4960	5	,	,	,
18542	4960	6	Nos	Nos	NNP
18542	4960	7	.	.	.
18542	4961	1	I	-PRON-	PRP
18542	4961	2	,	,	,
18542	4961	3	II	II	NNP
18542	4961	4	,	,	,
18542	4961	5	III	III	NNP
18542	4961	6	,	,	,
18542	4961	7	IV	IV	NNP
18542	4961	8	,	,	,
18542	4961	9	297	297	CD
18542	4961	10	,	,	,
18542	4961	11	298	298	CD
18542	4961	12	,	,	,
18542	4961	13	299	299	CD
18542	4961	14	Mayonnaise	Mayonnaise	NNP
18542	4961	15	of	of	IN
18542	4961	16	,	,	,
18542	4961	17	269	269	CD
18542	4961	18	;	;	:
18542	4961	19	with	with	IN
18542	4961	20	cucumbers	cucumber	NNS
18542	4961	21	,	,	,
18542	4961	22	286	286	CD
18542	4961	23	Moulded	mould	VBN
18542	4961	24	,	,	,
18542	4961	25	303	303	CD
18542	4961	26	Mousse	Mousse	NNP
18542	4961	27	,	,	,
18542	4961	28	284	284	CD
18542	4961	29	;	;	:
18542	4961	30	à	à	NNP
18542	4961	31	la	la	NNP
18542	4961	32	Martinot	Martinot	NNP
18542	4961	33	,	,	,
18542	4961	34	284	284	CD
18542	4961	35	on	on	IN
18542	4961	36	toast	toast	NN
18542	4961	37	,	,	,
18542	4961	38	291	291	CD
18542	4961	39	Patties	Patties	NNPS
18542	4961	40	,	,	,
18542	4961	41	289	289	CD
18542	4961	42	,	,	,
18542	4961	43	301	301	CD
18542	4961	44	Pie	Pie	NNP
18542	4961	45	,	,	,
18542	4961	46	288	288	CD
18542	4961	47	Pickled	pickle	VBN
18542	4961	48	,	,	,
18542	4961	49	Nos	Nos	NNP
18542	4961	50	.	.	.
18542	4962	1	I	-PRON-	PRP
18542	4962	2	,	,	,
18542	4962	3	II	II	NNP
18542	4962	4	,	,	,
18542	4962	5	III	III	NNP
18542	4962	6	,	,	,
18542	4962	7	290	290	CD
18542	4962	8	Pickled	pickled	JJ
18542	4962	9	salt	salt	NN
18542	4962	10	,	,	,
18542	4962	11	306	306	CD
18542	4962	12	Pressed	press	VBN
18542	4962	13	,	,	,
18542	4962	14	302	302	CD
18542	4962	15	Pudding	pudding	NN
18542	4962	16	,	,	,
18542	4962	17	269	269	CD
18542	4962	18	Salt	Salt	NNP
18542	4962	19	,	,	,
18542	4962	20	in	in	IN
18542	4962	21	papillotes	papillote	NNS
18542	4962	22	,	,	,
18542	4962	23	306	306	CD
18542	4962	24	Smoked	smoke	VBN
18542	4962	25	,	,	,
18542	4962	26	305	305	CD
18542	4962	27	Soufflé	Soufflé	NNP
18542	4962	28	,	,	,
18542	4962	29	291	291	CD
18542	4962	30	Spiced	spice	VBN
18542	4962	31	,	,	,
18542	4962	32	290	290	CD
18542	4962	33	Steaks	Steaks	NNPS
18542	4962	34	,	,	,
18542	4962	35	à	à	NNP
18542	4962	36	la	la	NNP
18542	4962	37	Flamande	Flamande	NNP
18542	4962	38	,	,	,
18542	4962	39	273	273	CD
18542	4962	40	;	;	:
18542	4962	41	with	with	IN
18542	4962	42	claret	claret	JJ
18542	4962	43	sauce	sauce	NN
18542	4962	44	,	,	,
18542	4962	45	285	285	CD
18542	4962	46	;	;	:
18542	4962	47	à	à	NNP
18542	4962	48	la	la	NNP
18542	4962	49	marinière	marinière	NNP
18542	4962	50	,	,	,
18542	4962	51	281	281	CD
18542	4962	52	Stuffed	stuff	VBN
18542	4962	53	,	,	,
18542	4962	54	273	273	CD
18542	4962	55	Timbales	timbale	NNS
18542	4962	56	,	,	,
18542	4962	57	291	291	CD
18542	4962	58	Turbot	Turbot	NNP
18542	4962	59	,	,	,
18542	4962	60	Nos	Nos	NNP
18542	4962	61	.	.	.
18542	4963	1	I	-PRON-	PRP
18542	4963	2	,	,	,
18542	4963	3	II	II	NNP
18542	4963	4	,	,	,
18542	4963	5	292	292	CD
18542	4963	6	with	with	IN
18542	4963	7	cucumber	cucumber	NN
18542	4963	8	,	,	,
18542	4963	9	293	293	CD
18542	4963	10	with	with	IN
18542	4963	11	eggs	egg	NNS
18542	4963	12	,	,	,
18542	4963	13	287	287	CD
18542	4963	14	with	with	IN
18542	4963	15	oyster	oyster	JJ
18542	4963	16	sauce	sauce	NN
18542	4963	17	,	,	,
18542	4963	18	268	268	CD
18542	4963	19	SALMON	SALMON	NNP
18542	4963	20	-	-	HYPH
18542	4963	21	TROUT	trout	NN
18542	4963	22	,	,	,
18542	4963	23	in	in	IN
18542	4963	24	season	season	NN
18542	4963	25	,	,	,
18542	4963	26	6	6	CD
18542	4963	27	;	;	:
18542	4963	28	fourteen	fourteen	CD
18542	4963	29	ways	way	NNS
18542	4963	30	to	to	TO
18542	4963	31	cook	cook	VB
18542	4963	32	,	,	,
18542	4963	33	307	307	CD
18542	4963	34	_	_	NNP
18542	4963	35	ff	ff	NNP
18542	4963	36	_	_	NNP
18542	4963	37	.	.	.
18542	4964	1	à	à	LS
18542	4964	2	la	la	NNP
18542	4964	3	Genoise	Genoise	NNP
18542	4964	4	,	,	,
18542	4964	5	310	310	CD
18542	4964	6	à	à	NN
18542	4964	7	la	la	NNP
18542	4964	8	Hollandaise	Hollandaise	NNP
18542	4964	9	,	,	,
18542	4964	10	310	310	CD
18542	4964	11	à	à	NNP
18542	4964	12	la	la	NNP
18542	4964	13	maître	maître	NNP
18542	4964	14	d'hôtel	d'hôtel	NNP
18542	4964	15	,	,	,
18542	4964	16	310	310	CD
18542	4964	17	à	à	NN
18542	4964	18	la	la	NNP
18542	4964	19	Richelieu	Richelieu	NNP
18542	4964	20	,	,	,
18542	4964	21	310	310	CD
18542	4964	22	Baked	Baked	NNP
18542	4964	23	,	,	,
18542	4964	24	Nos	Nos	NNP
18542	4964	25	.	.	.
18542	4965	1	I	-PRON-	PRP
18542	4965	2	,	,	,
18542	4965	3	II	II	NNP
18542	4965	4	,	,	,
18542	4965	5	III	III	NNP
18542	4965	6	,	,	,
18542	4965	7	309	309	CD
18542	4965	8	Boiled	boil	VBN
18542	4965	9	,	,	,
18542	4965	10	Nos	Nos	NNP
18542	4965	11	.	.	.
18542	4966	1	I	-PRON-	PRP
18542	4966	2	,	,	,
18542	4966	3	II	II	NNP
18542	4966	4	,	,	,
18542	4966	5	III	III	NNP
18542	4966	6	,	,	,
18542	4966	7	IV	IV	NNP
18542	4966	8	,	,	,
18542	4966	9	307	307	CD
18542	4966	10	,	,	,
18542	4966	11	308	308	CD
18542	4966	12	Fried	Fried	NNP
18542	4966	13	,	,	,
18542	4966	14	cutlets	cutlet	NNS
18542	4966	15	,	,	,
18542	4966	16	307	307	CD
18542	4966	17	Pickled	pickle	VBD
18542	4966	18	,	,	,
18542	4966	19	311	311	CD
18542	4966	20	with	with	IN
18542	4966	21	shrimp	shrimp	NN
18542	4966	22	sauce	sauce	NN
18542	4966	23	,	,	,
18542	4966	24	311	311	CD
18542	4966	25	SARDINES	sardine	NNS
18542	4966	26	,	,	,
18542	4966	27	twenty	twenty	CD
18542	4966	28	ways	way	NNS
18542	4966	29	to	to	TO
18542	4966	30	cook	cook	VB
18542	4966	31	,	,	,
18542	4966	32	313	313	CD
18542	4966	33	_	_	NNP
18542	4966	34	ff	ff	NNP
18542	4966	35	_	_	NNP
18542	4966	36	.	.	.
18542	4967	1	à	à	LS
18542	4967	2	la	la	NNP
18542	4967	3	Cambridge	Cambridge	NNP
18542	4967	4	,	,	,
18542	4967	5	318	318	CD
18542	4967	6	à	à	NNP
18542	4967	7	la	la	NNP
18542	4967	8	maître	maître	NNP
18542	4967	9	d'hôtel	d'hôtel	NNP
18542	4967	10	,	,	,
18542	4967	11	316	316	CD
18542	4967	12	à	à	NN
18542	4967	13	la	la	NNP
18542	4967	14	Piedmont	Piedmont	NNP
18542	4967	15	,	,	,
18542	4967	16	316	316	CD
18542	4967	17	Baked	Baked	NNP
18542	4967	18	,	,	,
18542	4967	19	Nos	Nos	NNP
18542	4967	20	.	.	.
18542	4968	1	I	-PRON-	PRP
18542	4968	2	,	,	,
18542	4968	3	II	II	NNP
18542	4968	4	,	,	,
18542	4968	5	III	III	NNP
18542	4968	6	,	,	,
18542	4968	7	IV	IV	NNP
18542	4968	8	,	,	,
18542	4968	9	314	314	CD
18542	4968	10	,	,	,
18542	4968	11	315	315	CD
18542	4968	12	Broiled	broil	VBN
18542	4968	13	,	,	,
18542	4968	14	Nos	Nos	NNP
18542	4968	15	.	.	.
18542	4969	1	I	-PRON-	PRP
18542	4969	2	,	,	,
18542	4969	3	II	II	NNP
18542	4969	4	,	,	,
18542	4969	5	III	III	NNP
18542	4969	6	,	,	,
18542	4969	7	313	313	CD
18542	4969	8	;	;	:
18542	4969	9	on	on	IN
18542	4969	10	toast	toast	NN
18542	4969	11	,	,	,
18542	4969	12	313	313	CD
18542	4969	13	Canapes	Canapes	NNPS
18542	4969	14	,	,	,
18542	4969	15	318	318	CD
18542	4969	16	Curried	curry	VBN
18542	4969	17	,	,	,
18542	4969	18	Nos	Nos	NNP
18542	4969	19	.	.	.
18542	4970	1	I	-PRON-	PRP
18542	4970	2	,	,	,
18542	4970	3	II	II	NNP
18542	4970	4	,	,	,
18542	4970	5	315	315	CD
18542	4970	6	Devilled	devil	VBN
18542	4970	7	,	,	,
18542	4970	8	316	316	CD
18542	4970	9	Fried	Fried	NNP
18542	4970	10	,	,	,
18542	4970	11	315	315	CD
18542	4970	12	in	in	IN
18542	4970	13	crusts	crust	NNS
18542	4970	14	,	,	,
18542	4970	15	317	317	CD
18542	4970	16	in	in	IN
18542	4970	17	egg	egg	NN
18542	4970	18	cups	cup	NNS
18542	4970	19	,	,	,
18542	4970	20	318	318	CD
18542	4970	21	;	;	:
18542	4970	22	à	à	LS
18542	4970	23	la	la	NNP
18542	4970	24	Bearnaise	Bearnaise	NNP
18542	4970	25	,	,	,
18542	4970	26	318	318	CD
18542	4970	27	Rarebit	Rarebit	NNP
18542	4970	28	,	,	,
18542	4970	29	319	319	CD
18542	4970	30	Salad	Salad	NNP
18542	4970	31	of	of	IN
18542	4970	32	,	,	,
18542	4970	33	317	317	CD
18542	4970	34	Stuffed	Stuffed	NNS
18542	4970	35	,	,	,
18542	4970	36	317	317	CD
18542	4970	37	SAUCES	sauce	NNS
18542	4970	38	,	,	,
18542	4970	39	one	one	CD
18542	4970	40	hundred	hundred	CD
18542	4970	41	varieties	variety	NNS
18542	4970	42	of	of	IN
18542	4970	43	,	,	,
18542	4970	44	13	13	CD
18542	4970	45	_	_	NNP
18542	4970	46	ff	ff	NNP
18542	4970	47	_	_	NNP
18542	4970	48	.	.	.
18542	4971	1	Admiral	admiral	JJ
18542	4971	2	,	,	,
18542	4971	3	13	13	CD
18542	4971	4	Albert	Albert	NNP
18542	4971	5	,	,	,
18542	4971	6	13	13	CD
18542	4971	7	à	à	NN
18542	4971	8	la	la	DT
18542	4971	9	Gasconne	Gasconne	NNP
18542	4971	10	,	,	,
18542	4971	11	24	24	CD
18542	4971	12	Allemande	Allemande	NNP
18542	4971	13	,	,	,
18542	4971	14	No	no	UH
18542	4971	15	.	.	.
18542	4972	1	I	-PRON-	PRP
18542	4972	2	,	,	,
18542	4972	3	13	13	CD
18542	4972	4	;	;	:
18542	4972	5	No	no	UH
18542	4972	6	.	.	.
18542	4973	1	II	II	NNP
18542	4973	2	,	,	,
18542	4973	3	14	14	CD
18542	4973	4	Anchovy	anchovy	JJ
18542	4973	5	butter	butter	NN
18542	4973	6	,	,	,
18542	4973	7	14	14	CD
18542	4973	8	;	;	:
18542	4973	9	Anchovy	Anchovy	NNP
18542	4973	10	No	no	UH
18542	4973	11	.	.	.
18542	4974	1	I	-PRON-	PRP
18542	4974	2	,	,	,
18542	4974	3	15	15	CD
18542	4974	4	;	;	:
18542	4974	5	No	no	UH
18542	4974	6	.	.	.
18542	4975	1	II	II	NNP
18542	4975	2	,	,	,
18542	4975	3	15	15	CD
18542	4975	4	;	;	:
18542	4975	5	No	no	UH
18542	4975	6	.	.	.
18542	4976	1	III	III	NNP
18542	4976	2	,	,	,
18542	4976	3	15	15	CD
18542	4976	4	Aurora	Aurora	NNP
18542	4976	5	,	,	,
18542	4976	6	15	15	CD
18542	4976	7	Avignonnaise	Avignonnaise	NNP
18542	4976	8	,	,	,
18542	4976	9	16	16	CD
18542	4976	10	Bearnaise	Bearnaise	NNP
18542	4976	11	,	,	,
18542	4976	12	16	16	CD
18542	4976	13	;	;	:
18542	4976	14	No	no	UH
18542	4976	15	.	.	.
18542	4977	1	II	II	NNP
18542	4977	2	,	,	,
18542	4977	3	16	16	CD
18542	4977	4	;	;	:
18542	4977	5	No	no	UH
18542	4977	6	.	.	.
18542	4978	1	III	III	NNP
18542	4978	2	,	,	,
18542	4978	3	16	16	CD
18542	4978	4	;	;	:
18542	4978	5	quick	quick	JJ
18542	4978	6	,	,	,
18542	4978	7	17	17	CD
18542	4978	8	Béchamel	Béchamel	NNP
18542	4978	9	,	,	,
18542	4978	10	17	17	CD
18542	4978	11	Bombay	Bombay	NNP
18542	4978	12	,	,	,
18542	4978	13	17	17	CD
18542	4978	14	Bordelaise	Bordelaise	NNP
18542	4978	15	,	,	,
18542	4978	16	17	17	CD
18542	4978	17	;	;	:
18542	4978	18	white	white	JJ
18542	4978	19	,	,	,
18542	4978	20	18	18	CD
18542	4978	21	Brown	Brown	NNP
18542	4978	22	,	,	,
18542	4978	23	18	18	CD
18542	4978	24	;	;	:
18542	4978	25	No	no	UH
18542	4978	26	.	.	.
18542	4979	1	II	II	NNP
18542	4979	2	,	,	,
18542	4979	3	18	18	CD
18542	4979	4	;	;	:
18542	4979	5	butter	butter	NN
18542	4979	6	,	,	,
18542	4979	7	19	19	CD
18542	4979	8	Butter	Butter	NNP
18542	4979	9	,	,	,
18542	4979	10	19	19	CD
18542	4979	11	Caper	Caper	NNP
18542	4979	12	,	,	,
18542	4979	13	19	19	CD
18542	4979	14	;	;	:
18542	4979	15	No	no	UH
18542	4979	16	.	.	.
18542	4980	1	II	II	NNP
18542	4980	2	,	,	,
18542	4980	3	19	19	CD
18542	4980	4	Claret	Claret	NNP
18542	4980	5	,	,	,
18542	4980	6	19	19	CD
18542	4980	7	Colbert	Colbert	NNP
18542	4980	8	,	,	,
18542	4980	9	19	19	CD
18542	4980	10	Cream	Cream	NNP
18542	4980	11	,	,	,
18542	4980	12	20	20	CD
18542	4980	13	Cucumber	cucumber	NN
18542	4980	14	,	,	,
18542	4980	15	20	20	CD
18542	4980	16	;	;	:
18542	4980	17	No	no	UH
18542	4980	18	.	.	.
18542	4981	1	II	II	NNP
18542	4981	2	,	,	,
18542	4981	3	20	20	CD
18542	4981	4	;	;	:
18542	4981	5	No	no	UH
18542	4981	6	.	.	.
18542	4982	1	III	iii	CD
18542	4982	2	,	,	,
18542	4982	3	20	20	CD
18542	4982	4	Curry	Curry	NNP
18542	4982	5	,	,	,
18542	4982	6	21	21	CD
18542	4982	7	Drawn	Drawn	NNP
18542	4982	8	-	-	HYPH
18542	4982	9	butter	butter	NN
18542	4982	10	,	,	,
18542	4982	11	21	21	CD
18542	4982	12	Dutch	Dutch	NNPS
18542	4982	13	,	,	,
18542	4982	14	21	21	CD
18542	4982	15	Duxelles	Duxelles	NNP
18542	4982	16	,	,	,
18542	4982	17	22	22	CD
18542	4982	18	;	;	:
18542	4982	19	No	no	UH
18542	4982	20	.	.	.
18542	4983	1	II	II	NNP
18542	4983	2	,	,	,
18542	4983	3	22	22	CD
18542	4983	4	Egg	Egg	NNP
18542	4983	5	,	,	,
18542	4983	6	22	22	CD
18542	4983	7	;	;	:
18542	4983	8	No	no	UH
18542	4983	9	.	.	.
18542	4984	1	II	II	NNP
18542	4984	2	,	,	,
18542	4984	3	22	22	CD
18542	4984	4	Espagnole	Espagnole	NNP
18542	4984	5	,	,	,
18542	4984	6	23	23	CD
18542	4984	7	Fine	fine	JJ
18542	4984	8	herb	herb	NN
18542	4984	9	,	,	,
18542	4984	10	23	23	CD
18542	4984	11	;	;	:
18542	4984	12	No	no	UH
18542	4984	13	.	.	.
18542	4985	1	II	II	NNP
18542	4985	2	,	,	,
18542	4985	3	23	23	CD
18542	4985	4	Flemish	flemish	JJ
18542	4985	5	,	,	,
18542	4985	6	23	23	CD
18542	4985	7	Garlic	Garlic	NNP
18542	4985	8	,	,	,
18542	4985	9	24	24	CD
18542	4985	10	Geneva	Geneva	NNP
18542	4985	11	,	,	,
18542	4985	12	24	24	CD
18542	4985	13	Gooseberry	Gooseberry	NNP
18542	4985	14	,	,	,
18542	4985	15	25	25	CD
18542	4985	16	Hessian	hessian	JJ
18542	4985	17	,	,	,
18542	4985	18	25	25	CD
18542	4985	19	Hollandaise	Hollandaise	NNP
18542	4985	20	,	,	,
18542	4985	21	25	25	CD
18542	4985	22	;	;	:
18542	4985	23	No	no	UH
18542	4985	24	.	.	.
18542	4986	1	II	II	NNP
18542	4986	2	,	,	,
18542	4986	3	25	25	CD
18542	4986	4	Horseradish	Horseradish	NNP
18542	4986	5	,	,	,
18542	4986	6	26	26	CD
18542	4986	7	;	;	:
18542	4986	8	No	no	UH
18542	4986	9	.	.	.
18542	4987	1	II	II	NNP
18542	4987	2	,	,	,
18542	4987	3	26	26	CD
18542	4987	4	;	;	:
18542	4987	5	No	no	UH
18542	4987	6	.	.	.
18542	4988	1	III	iii	CD
18542	4988	2	,	,	,
18542	4988	3	26	26	CD
18542	4988	4	Italian	italian	JJ
18542	4988	5	,	,	,
18542	4988	6	27	27	CD
18542	4988	7	;	;	:
18542	4988	8	brown	brown	NNP
18542	4988	9	,	,	,
18542	4988	10	27	27	CD
18542	4988	11	Japanese	Japanese	NNP
18542	4988	12	,	,	,
18542	4988	13	27	27	CD
18542	4988	14	Jersey	Jersey	NNP
18542	4988	15	,	,	,
18542	4988	16	28	28	CD
18542	4988	17	Lemon	Lemon	NNP
18542	4988	18	,	,	,
18542	4988	19	28	28	CD
18542	4988	20	;	;	:
18542	4988	21	No	no	UH
18542	4988	22	.	.	.
18542	4989	1	II	II	NNP
18542	4989	2	,	,	,
18542	4989	3	28	28	CD
18542	4989	4	;	;	:
18542	4989	5	with	with	IN
18542	4989	6	parsley	parsley	NN
18542	4989	7	,	,	,
18542	4989	8	33	33	CD
18542	4989	9	Livournaise	Livournaise	NNP
18542	4989	10	,	,	,
18542	4989	11	28	28	CD
18542	4989	12	Lobster	Lobster	NNP
18542	4989	13	,	,	,
18542	4989	14	28	28	CD
18542	4989	15	;	;	:
18542	4989	16	No	no	UH
18542	4989	17	.	.	.
18542	4990	1	II	II	NNP
18542	4990	2	,	,	,
18542	4990	3	29	29	CD
18542	4990	4	Maître	Maître	NNP
18542	4990	5	d'hôtel	d'hôtel	NNP
18542	4990	6	,	,	,
18542	4990	7	29	29	CD
18542	4990	8	Mayonnaise	Mayonnaise	NNP
18542	4990	9	,	,	,
18542	4990	10	29	29	CD
18542	4990	11	Milanaise	Milanaise	NNP
18542	4990	12	,	,	,
18542	4990	13	30	30	CD
18542	4990	14	Mushroom	mushroom	NN
18542	4990	15	,	,	,
18542	4990	16	30	30	CD
18542	4990	17	Niçoise	Niçoise	NNP
18542	4990	18	,	,	,
18542	4990	19	31	31	CD
18542	4990	20	Nonpareil	Nonpareil	NNP
18542	4990	21	,	,	,
18542	4990	22	31	31	CD
18542	4990	23	Normandy	Normandy	NNP
18542	4990	24	,	,	,
18542	4990	25	31	31	CD
18542	4990	26	Olive	Olive	NNP
18542	4990	27	,	,	,
18542	4990	28	31	31	CD
18542	4990	29	Oyster	Oyster	NNP
18542	4990	30	,	,	,
18542	4990	31	32	32	CD
18542	4990	32	;	;	:
18542	4990	33	No	no	UH
18542	4990	34	.	.	.
18542	4991	1	II	II	NNP
18542	4991	2	,	,	,
18542	4991	3	32	32	CD
18542	4991	4	Parsley	Parsley	NNP
18542	4991	5	,	,	,
18542	4991	6	32	32	CD
18542	4991	7	;	;	:
18542	4991	8	No	no	UH
18542	4991	9	.	.	.
18542	4992	1	II	II	NNP
18542	4992	2	,	,	,
18542	4992	3	32	32	CD
18542	4992	4	;	;	:
18542	4992	5	with	with	IN
18542	4992	6	lemon	lemon	NN
18542	4992	7	,	,	,
18542	4992	8	33	33	CD
18542	4992	9	Persillade	Persillade	NNP
18542	4992	10	,	,	,
18542	4992	11	33	33	CD
18542	4992	12	Piquant	piquant	NN
18542	4992	13	,	,	,
18542	4992	14	33	33	CD
18542	4992	15	;	;	:
18542	4992	16	No	no	UH
18542	4992	17	.	.	.
18542	4993	1	II	II	NNP
18542	4993	2	,	,	,
18542	4993	3	34	34	CD
18542	4993	4	Poor	poor	JJ
18542	4993	5	man	man	NN
18542	4993	6	's	's	POS
18542	4993	7	,	,	,
18542	4993	8	34	34	CD
18542	4993	9	Portuguese	portuguese	JJ
18542	4993	10	,	,	,
18542	4993	11	34	34	CD
18542	4993	12	Ravigote	Ravigote	NNP
18542	4993	13	,	,	,
18542	4993	14	35	35	CD
18542	4993	15	;	;	:
18542	4993	16	cold	cold	JJ
18542	4993	17	,	,	,
18542	4993	18	35	35	CD
18542	4993	19	Remoulade	Remoulade	NNP
18542	4993	20	,	,	,
18542	4993	21	35	35	CD
18542	4993	22	Royale	Royale	NNP
18542	4993	23	,	,	,
18542	4993	24	35	35	CD
18542	4993	25	Sardine	Sardine	NNP
18542	4993	26	,	,	,
18542	4993	27	36	36	CD
18542	4993	28	Shad	Shad	NNP
18542	4993	29	-	-	HYPH
18542	4993	30	roe	roe	NNP
18542	4993	31	,	,	,
18542	4993	32	36	36	CD
18542	4993	33	Shrimp	Shrimp	NNP
18542	4993	34	,	,	,
18542	4993	35	36	36	CD
18542	4993	36	Sicilian	Sicilian	NNP
18542	4993	37	,	,	,
18542	4993	38	36	36	CD
18542	4993	39	Spanish	Spanish	NNP
18542	4993	40	,	,	,
18542	4993	41	37	37	CD
18542	4993	42	Supreme	Supreme	NNP
18542	4993	43	,	,	,
18542	4993	44	37	37	CD
18542	4993	45	Tartar	Tartar	NNP
18542	4993	46	,	,	,
18542	4993	47	37	37	CD
18542	4993	48	;	;	:
18542	4993	49	No	no	UH
18542	4993	50	.	.	.
18542	4994	1	II	II	NNP
18542	4994	2	,	,	,
18542	4994	3	37	37	CD
18542	4994	4	;	;	:
18542	4994	5	No	no	UH
18542	4994	6	.	.	.
18542	4995	1	III	III	NNP
18542	4995	2	,	,	,
18542	4995	3	38	38	CD
18542	4995	4	Tomato	Tomato	NNP
18542	4995	5	,	,	,
18542	4995	6	38	38	CD
18542	4995	7	;	;	:
18542	4995	8	No	no	UH
18542	4995	9	.	.	.
18542	4996	1	II	II	NNP
18542	4996	2	,	,	,
18542	4996	3	38	38	CD
18542	4996	4	;	;	:
18542	4996	5	No	no	UH
18542	4996	6	.	.	.
18542	4997	1	III	III	NNP
18542	4997	2	,	,	,
18542	4997	3	38	38	CD
18542	4997	4	;	;	:
18542	4997	5	brown	brown	NNP
18542	4997	6	,	,	,
18542	4997	7	39	39	CD
18542	4997	8	Veloute	Veloute	NNP
18542	4997	9	,	,	,
18542	4997	10	39	39	CD
18542	4997	11	Venitienne	Venitienne	NNP
18542	4997	12	,	,	,
18542	4997	13	39	39	CD
18542	4997	14	;	;	:
18542	4997	15	No	no	UH
18542	4997	16	.	.	.
18542	4998	1	II	II	NNP
18542	4998	2	,	,	,
18542	4998	3	39	39	CD
18542	4998	4	Vinaigrette	Vinaigrette	NNP
18542	4998	5	,	,	,
18542	4998	6	40	40	CD
18542	4998	7	Whipped	Whipped	NNP
18542	4998	8	cream	cream	NN
18542	4998	9	,	,	,
18542	4998	10	40	40	CD
18542	4998	11	White	White	NNP
18542	4998	12	,	,	,
18542	4998	13	40	40	CD
18542	4998	14	SEA	SEA	NNP
18542	4998	15	-	-	HYPH
18542	4998	16	BASS	BASS	NNP
18542	4998	17	,	,	,
18542	4998	18	à	à	NNP
18542	4998	19	la	la	NNP
18542	4998	20	Buena	Buena	NNP
18542	4998	21	Vista	Vista	NNP
18542	4998	22	,	,	,
18542	4998	23	56	56	CD
18542	4998	24	à	à	NN
18542	4998	25	la	la	NNP
18542	4998	26	Française	Française	NNP
18542	4998	27	,	,	,
18542	4998	28	57	57	CD
18542	4998	29	à	à	NNP
18542	4998	30	la	la	NNP
18542	4998	31	poulette	poulette	NNP
18542	4998	32	,	,	,
18542	4998	33	53	53	CD
18542	4998	34	Boiled	boil	VBN
18542	4998	35	,	,	,
18542	4998	36	with	with	IN
18542	4998	37	egg	egg	NN
18542	4998	38	sauce	sauce	NNP
18542	4998	39	,	,	,
18542	4998	40	51	51	CD
18542	4998	41	;	;	:
18542	4998	42	with	with	IN
18542	4998	43	parsley	parsley	NN
18542	4998	44	sauce	sauce	NN
18542	4998	45	,	,	,
18542	4998	46	55	55	CD
18542	4998	47	;	;	:
18542	4998	48	with	with	IN
18542	4998	49	melted	melted	JJ
18542	4998	50	butter	butter	NN
18542	4998	51	sauce	sauce	NN
18542	4998	52	,	,	,
18542	4998	53	57	57	CD
18542	4998	54	Broiled	broil	VBN
18542	4998	55	,	,	,
18542	4998	56	56	56	CD
18542	4998	57	Fried	fry	VBN
18542	4998	58	,	,	,
18542	4998	59	with	with	IN
18542	4998	60	tartar	tartar	NN
18542	4998	61	sauce	sauce	NN
18542	4998	62	,	,	,
18542	4998	63	55	55	CD
18542	4998	64	Matelote	matelote	NN
18542	4998	65	of	of	IN
18542	4998	66	,	,	,
18542	4998	67	55	55	CD
18542	4998	68	Stuffed	Stuffed	NNP
18542	4998	69	,	,	,
18542	4998	70	50	50	CD
18542	4998	71	with	with	IN
18542	4998	72	black	black	JJ
18542	4998	73	butter	butter	NN
18542	4998	74	,	,	,
18542	4998	75	58	58	CD
18542	4998	76	SHAD	SHAD	NNS
18542	4998	77	,	,	,
18542	4998	78	in	in	IN
18542	4998	79	season	season	NN
18542	4998	80	,	,	,
18542	4998	81	6	6	CD
18542	4998	82	;	;	:
18542	4998	83	ninety	ninety	CD
18542	4998	84	-	-	HYPH
18542	4998	85	five	five	CD
18542	4998	86	ways	way	NNS
18542	4998	87	to	to	TO
18542	4998	88	cook	cook	VB
18542	4998	89	,	,	,
18542	4998	90	321	321	CD
18542	4998	91	_	_	NNP
18542	4998	92	ff	ff	NNP
18542	4998	93	_	_	NNP
18542	4998	94	.	.	.
18542	4999	1	Baked	Baked	NNP
18542	4999	2	,	,	,
18542	4999	3	Nos	Nos	NNP
18542	4999	4	.	.	.
18542	5000	1	I	-PRON-	PRP
18542	5000	2	,	,	,
18542	5000	3	II	II	NNP
18542	5000	4	,	,	,
18542	5000	5	III	III	NNP
18542	5000	6	,	,	,
18542	5000	7	IV	IV	NNP
18542	5000	8	,	,	,
18542	5000	9	V	V	NNP
18542	5000	10	,	,	,
18542	5000	11	VI	VI	NNP
18542	5000	12	,	,	,
18542	5000	13	VII	VII	NNP
18542	5000	14	,	,	,
18542	5000	15	VIII	VIII	NNP
18542	5000	16	,	,	,
18542	5000	17	IX	ix	NN
18542	5000	18	,	,	,
18542	5000	19	X	X	NNP
18542	5000	20	,	,	,
18542	5000	21	325	325	CD
18542	5000	22	-	-	SYM
18542	5000	23	329	329	CD
18542	5000	24	;	;	:
18542	5000	25	in	in	IN
18542	5000	26	milk	milk	NN
18542	5000	27	,	,	,
18542	5000	28	329	329	CD
18542	5000	29	;	;	:
18542	5000	30	à	à	NNP
18542	5000	31	la	la	NNP
18542	5000	32	Virginia	Virginia	NNP
18542	5000	33	,	,	,
18542	5000	34	330	330	CD
18542	5000	35	;	;	:
18542	5000	36	à	à	NNP
18542	5000	37	la	la	NNP
18542	5000	38	Carolina	Carolina	NNP
18542	5000	39	,	,	,
18542	5000	40	330	330	CD
18542	5000	41	;	;	:
18542	5000	42	with	with	IN
18542	5000	43	fine	fine	JJ
18542	5000	44	herbs	herb	NNS
18542	5000	45	,	,	,
18542	5000	46	331	331	CD
18542	5000	47	;	;	:
18542	5000	48	stuffed	stuff	VBN
18542	5000	49	with	with	IN
18542	5000	50	oysters	oyster	NNS
18542	5000	51	,	,	,
18542	5000	52	331	331	CD
18542	5000	53	Boiled	boil	VBN
18542	5000	54	,	,	,
18542	5000	55	323	323	CD
18542	5000	56	;	;	:
18542	5000	57	with	with	IN
18542	5000	58	egg	egg	NN
18542	5000	59	sauce	sauce	NNP
18542	5000	60	,	,	,
18542	5000	61	323	323	CD
18542	5000	62	;	;	:
18542	5000	63	roe	roe	NNP
18542	5000	64	,	,	,
18542	5000	65	323	323	CD
18542	5000	66	;	;	:
18542	5000	67	with	with	IN
18542	5000	68	Hollandaise	Hollandaise	NNP
18542	5000	69	sauce	sauce	NN
18542	5000	70	,	,	,
18542	5000	71	324	324	CD
18542	5000	72	;	;	:
18542	5000	73	cold	cold	JJ
18542	5000	74	,	,	,
18542	5000	75	324	324	CD
18542	5000	76	;	;	:
18542	5000	77	à	à	NNP
18542	5000	78	la	la	NNP
18542	5000	79	Virginia	Virginia	NNP
18542	5000	80	,	,	,
18542	5000	81	325	325	CD
18542	5000	82	;	;	:
18542	5000	83	salt	salt	NN
18542	5000	84	,	,	,
18542	5000	85	325	325	CD
18542	5000	86	Broiled	broil	VBN
18542	5000	87	,	,	,
18542	5000	88	Nos	Nos	NNP
18542	5000	89	.	.	.
18542	5001	1	I	-PRON-	PRP
18542	5001	2	,	,	,
18542	5001	3	II	II	NNP
18542	5001	4	,	,	,
18542	5001	5	III	III	NNP
18542	5001	6	,	,	,
18542	5001	7	IV	IV	NNP
18542	5001	8	,	,	,
18542	5001	9	V	V	NNP
18542	5001	10	,	,	,
18542	5001	11	321	321	CD
18542	5001	12	,	,	,
18542	5001	13	322	322	CD
18542	5001	14	;	;	:
18542	5001	15	salt	salt	NN
18542	5001	16	,	,	,
18542	5001	17	322	322	CD
18542	5001	18	Creamed	Creamed	NNP
18542	5001	19	,	,	,
18542	5001	20	336	336	CD
18542	5001	21	Cutlets	Cutlets	NNPS
18542	5001	22	,	,	,
18542	5001	23	323	323	CD
18542	5001	24	Fried	fry	VBN
18542	5001	25	,	,	,
18542	5001	26	Nos	Nos	NNP
18542	5001	27	.	.	.
18542	5002	1	I	-PRON-	PRP
18542	5002	2	,	,	,
18542	5002	3	II	II	NNP
18542	5002	4	,	,	,
18542	5002	5	322	322	CD
18542	5002	6	;	;	:
18542	5002	7	boned	boned	JJ
18542	5002	8	,	,	,
18542	5002	9	323	323	CD
18542	5002	10	in	in	IN
18542	5002	11	court	court	NN
18542	5002	12	-	-	HYPH
18542	5002	13	bouillon	bouillon	NN
18542	5002	14	,	,	,
18542	5002	15	324	324	CD
18542	5002	16	Panned	pan	VBD
18542	5002	17	,	,	,
18542	5002	18	335	335	CD
18542	5002	19	Pickled	pickle	VBD
18542	5002	20	,	,	,
18542	5002	21	Nos	Nos	NNP
18542	5002	22	.	.	.
18542	5003	1	I	-PRON-	PRP
18542	5003	2	,	,	,
18542	5003	3	II	II	NNP
18542	5003	4	,	,	,
18542	5003	5	336	336	CD
18542	5003	6	Planked	planked	UH
18542	5003	7	,	,	,
18542	5003	8	Nos	Nos	NNP
18542	5003	9	.	.	.
18542	5004	1	I	-PRON-	PRP
18542	5004	2	,	,	,
18542	5004	3	II	II	NNP
18542	5004	4	,	,	,
18542	5004	5	III	III	NNP
18542	5004	6	,	,	,
18542	5004	7	IV	IV	NNP
18542	5004	8	,	,	,
18542	5004	9	334	334	CD
18542	5004	10	,	,	,
18542	5004	11	335	335	CD
18542	5004	12	Roasted	roast	VBN
18542	5004	13	,	,	,
18542	5004	14	333	333	CD
18542	5004	15	Stewed	Stewed	NNP
18542	5004	16	,	,	,
18542	5004	17	335	335	CD
18542	5004	18	Stuffed	Stuffed	NNP
18542	5004	19	,	,	,
18542	5004	20	Nos	Nos	NNP
18542	5004	21	.	.	.
18542	5005	1	I	-PRON-	PRP
18542	5005	2	,	,	,
18542	5005	3	II	II	NNP
18542	5005	4	,	,	,
18542	5005	5	III	III	NNP
18542	5005	6	,	,	,
18542	5005	7	332	332	CD
18542	5005	8	,	,	,
18542	5005	9	333	333	CD
18542	5005	10	Toasted	Toasted	NNP
18542	5005	11	,	,	,
18542	5005	12	334	334	CD
18542	5005	13	Vert	Vert	NNP
18542	5005	14	-	-	HYPH
18542	5005	15	pré	pré	NNP
18542	5005	16	,	,	,
18542	5005	17	337	337	CD
18542	5005	18	SHAD	SHAD	NNP
18542	5005	19	-	-	HYPH
18542	5005	20	ROE	ROE	NNP
18542	5005	21	,	,	,
18542	5005	22	various	various	JJ
18542	5005	23	ways	way	NNS
18542	5005	24	to	to	TO
18542	5005	25	cook	cook	VB
18542	5005	26	,	,	,
18542	5005	27	337	337	CD
18542	5005	28	_	_	NNP
18542	5005	29	ff	ff	NNP
18542	5005	30	_	_	NNP
18542	5005	31	.	.	.
18542	5006	1	à	à	LS
18542	5006	2	la	la	DT
18542	5006	3	Baltimore	Baltimore	NNP
18542	5006	4	,	,	,
18542	5006	5	349	349	CD
18542	5006	6	à	à	NN
18542	5006	7	la	la	NNP
18542	5006	8	Brooke	Brooke	NNP
18542	5006	9	,	,	,
18542	5006	10	349	349	CD
18542	5006	11	à	à	NNP
18542	5006	12	la	la	NNP
18542	5006	13	maître	maître	NNP
18542	5006	14	d'hôtel	d'hôtel	NNP
18542	5006	15	,	,	,
18542	5006	16	350	350	CD
18542	5006	17	à	à	NN
18542	5006	18	la	la	NNP
18542	5006	19	Maryland	Maryland	NNP
18542	5006	20	,	,	,
18542	5006	21	350	350	CD
18542	5006	22	Baked	Baked	NNP
18542	5006	23	,	,	,
18542	5006	24	Nos	Nos	NNP
18542	5006	25	.	.	.
18542	5007	1	I	-PRON-	PRP
18542	5007	2	,	,	,
18542	5007	3	II	II	NNP
18542	5007	4	,	,	,
18542	5007	5	III	III	NNP
18542	5007	6	,	,	,
18542	5007	7	IV	IV	NNP
18542	5007	8	,	,	,
18542	5007	9	V	V	NNP
18542	5007	10	,	,	,
18542	5007	11	VI	VI	NNP
18542	5007	12	,	,	,
18542	5007	13	340	340	CD
18542	5007	14	-	-	SYM
18542	5007	15	342	342	CD
18542	5007	16	;	;	:
18542	5007	17	with	with	IN
18542	5007	18	bacon	bacon	NN
18542	5007	19	,	,	,
18542	5007	20	343	343	CD
18542	5007	21	;	;	:
18542	5007	22	in	in	IN
18542	5007	23	tomato	tomato	NNP
18542	5007	24	sauce	sauce	NN
18542	5007	25	,	,	,
18542	5007	26	343	343	CD
18542	5007	27	;	;	:
18542	5007	28	with	with	IN
18542	5007	29	cream	cream	NN
18542	5007	30	sauce	sauce	NN
18542	5007	31	,	,	,
18542	5007	32	343	343	CD
18542	5007	33	Broiled	broil	VBN
18542	5007	34	,	,	,
18542	5007	35	Nos	Nos	NNP
18542	5007	36	.	.	.
18542	5008	1	I	-PRON-	PRP
18542	5008	2	,	,	,
18542	5008	3	II	II	NNP
18542	5008	4	,	,	,
18542	5008	5	III	III	NNP
18542	5008	6	,	,	,
18542	5008	7	IV	IV	NNP
18542	5008	8	,	,	,
18542	5008	9	V	V	NNP
18542	5008	10	,	,	,
18542	5008	11	337	337	CD
18542	5008	12	,	,	,
18542	5008	13	338	338	CD
18542	5008	14	;	;	:
18542	5008	15	with	with	IN
18542	5008	16	bacon	bacon	NN
18542	5008	17	,	,	,
18542	5008	18	338	338	CD
18542	5008	19	Croquettes	Croquettes	NNPS
18542	5008	20	,	,	,
18542	5008	21	Nos	Nos	NNP
18542	5008	22	.	.	.
18542	5009	1	I	-PRON-	PRP
18542	5009	2	,	,	,
18542	5009	3	II	II	NNP
18542	5009	4	,	,	,
18542	5009	5	III	III	NNP
18542	5009	6	,	,	,
18542	5009	7	IV	IV	NNP
18542	5009	8	,	,	,
18542	5009	9	V	V	NNP
18542	5009	10	,	,	,
18542	5009	11	VI	VI	NNP
18542	5009	12	,	,	,
18542	5009	13	VII	VII	NNP
18542	5009	14	,	,	,
18542	5009	15	VIII	VIII	NNP
18542	5009	16	,	,	,
18542	5009	17	345	345	CD
18542	5009	18	-	-	SYM
18542	5009	19	348	348	CD
18542	5009	20	en	en	NNP
18542	5009	21	brochette	brochette	NN
18542	5009	22	,	,	,
18542	5009	23	351	351	CD
18542	5009	24	Escalloped	Escalloped	NNP
18542	5009	25	,	,	,
18542	5009	26	Nos	Nos	NNP
18542	5009	27	.	.	.
18542	5010	1	I	-PRON-	PRP
18542	5010	2	,	,	,
18542	5010	3	II	II	NNP
18542	5010	4	,	,	,
18542	5010	5	III	III	NNP
18542	5010	6	,	,	,
18542	5010	7	IV	IV	NNP
18542	5010	8	,	,	,
18542	5010	9	344	344	CD
18542	5010	10	,	,	,
18542	5010	11	345	345	CD
18542	5010	12	Fried	fry	VBN
18542	5010	13	,	,	,
18542	5010	14	Nos	Nos	NNP
18542	5010	15	.	.	.
18542	5011	1	I	-PRON-	PRP
18542	5011	2	,	,	,
18542	5011	3	II	II	NNP
18542	5011	4	,	,	,
18542	5011	5	III	III	NNP
18542	5011	6	,	,	,
18542	5011	7	IV	IV	NNP
18542	5011	8	,	,	,
18542	5011	9	V	V	NNP
18542	5011	10	,	,	,
18542	5011	11	VI	VI	NNP
18542	5011	12	,	,	,
18542	5011	13	VII	VII	NNP
18542	5011	14	,	,	,
18542	5011	15	339	339	CD
18542	5011	16	,	,	,
18542	5011	17	340	340	CD
18542	5011	18	Kromeskies	Kromeskies	NNPS
18542	5011	19	,	,	,
18542	5011	20	351	351	CD
18542	5011	21	Panned	pan	VBN
18542	5011	22	,	,	,
18542	5011	23	350	350	CD
18542	5011	24	Sauté	Sauté	NNP
18542	5011	25	,	,	,
18542	5011	26	340	340	CD
18542	5011	27	with	with	IN
18542	5011	28	bass	bass	NN
18542	5011	29	,	,	,
18542	5011	30	58	58	CD
18542	5011	31	with	with	IN
18542	5011	32	brown	brown	JJ
18542	5011	33	butter	butter	NN
18542	5011	34	sauce	sauce	NN
18542	5011	35	,	,	,
18542	5011	36	351	351	CD
18542	5011	37	with	with	IN
18542	5011	38	brown	brown	JJ
18542	5011	39	sauce	sauce	NN
18542	5011	40	,	,	,
18542	5011	41	353	353	CD
18542	5011	42	with	with	IN
18542	5011	43	eggs	egg	NNS
18542	5011	44	,	,	,
18542	5011	45	352	352	CD
18542	5011	46	with	with	IN
18542	5011	47	mushrooms	mushroom	NNS
18542	5011	48	,	,	,
18542	5011	49	352	352	CD
18542	5011	50	;	;	:
18542	5011	51	creamed	creamed	JJ
18542	5011	52	,	,	,
18542	5011	53	352	352	CD
18542	5011	54	with	with	IN
18542	5011	55	oysters	oyster	NNS
18542	5011	56	,	,	,
18542	5011	57	353	353	CD
18542	5011	58	SHEEPSHEAD	SHEEPSHEAD	NNP
18542	5011	59	,	,	,
18542	5011	60	in	in	IN
18542	5011	61	season	season	NN
18542	5011	62	,	,	,
18542	5011	63	6	6	CD
18542	5011	64	;	;	:
18542	5011	65	sixteen	sixteen	CD
18542	5011	66	ways	way	NNS
18542	5011	67	to	to	TO
18542	5011	68	cook	cook	VB
18542	5011	69	,	,	,
18542	5011	70	355	355	CD
18542	5011	71	_	_	NNP
18542	5011	72	ff	ff	NNP
18542	5011	73	_	_	NNP
18542	5011	74	.	.	.
18542	5012	1	à	à	LS
18542	5012	2	la	la	NNP
18542	5012	3	Bahama	Bahama	NNP
18542	5012	4	,	,	,
18542	5012	5	357	357	CD
18542	5012	6	à	à	NN
18542	5012	7	la	la	NNP
18542	5012	8	Birmingham	Birmingham	NNP
18542	5012	9	,	,	,
18542	5012	10	357	357	CD
18542	5012	11	à	à	NN
18542	5012	12	la	la	NNP
18542	5012	13	Caroline	Caroline	NNP
18542	5012	14	,	,	,
18542	5012	15	358	358	CD
18542	5012	16	à	à	NN
18542	5012	17	la	la	NNP
18542	5012	18	Creole	Creole	NNP
18542	5012	19	,	,	,
18542	5012	20	358	358	CD
18542	5012	21	à	à	NN
18542	5012	22	la	la	NNP
18542	5012	23	Hollandaise	Hollandaise	NNP
18542	5012	24	,	,	,
18542	5012	25	359	359	CD
18542	5012	26	à	à	NN
18542	5012	27	l'Indienne	l'Indienne	NNP
18542	5012	28	,	,	,
18542	5012	29	359	359	CD
18542	5012	30	à	à	NN
18542	5012	31	la	la	NNP
18542	5012	32	Louisianne	Louisianne	NNP
18542	5012	33	,	,	,
18542	5012	34	359	359	CD
18542	5012	35	à	à	NN
18542	5012	36	la	la	NNP
18542	5012	37	majestic	majestic	NNP
18542	5012	38	,	,	,
18542	5012	39	360	360	CD
18542	5012	40	à	à	NN
18542	5012	41	la	la	NNP
18542	5012	42	Mobile	Mobile	NNP
18542	5012	43	,	,	,
18542	5012	44	360	360	CD
18542	5012	45	Boiled	Boiled	NNP
18542	5012	46	,	,	,
18542	5012	47	355	355	CD
18542	5012	48	;	;	:
18542	5012	49	with	with	IN
18542	5012	50	oyster	oyster	JJ
18542	5012	51	sauce	sauce	NN
18542	5012	52	,	,	,
18542	5012	53	355	355	CD
18542	5012	54	Broiled	broil	VBN
18542	5012	55	,	,	,
18542	5012	56	356	356	CD
18542	5012	57	Fried	fried	JJ
18542	5012	58	fillets	fillet	NNS
18542	5012	59	of	of	IN
18542	5012	60	,	,	,
18542	5012	61	356	356	CD
18542	5012	62	with	with	IN
18542	5012	63	caper	caper	NN
18542	5012	64	sauce	sauce	NN
18542	5012	65	,	,	,
18542	5012	66	356	356	CD
18542	5012	67	with	with	IN
18542	5012	68	drawn	draw	VBN
18542	5012	69	butter	butter	NN
18542	5012	70	,	,	,
18542	5012	71	356	356	CD
18542	5012	72	with	with	IN
18542	5012	73	parsley	parsley	NN
18542	5012	74	sauce	sauce	NN
18542	5012	75	,	,	,
18542	5012	76	356	356	CD
18542	5012	77	SKATE	SKATE	NNP
18542	5012	78	,	,	,
18542	5012	79	in	in	IN
18542	5012	80	season	season	NN
18542	5012	81	,	,	,
18542	5012	82	7	7	CD
18542	5012	83	;	;	:
18542	5012	84	nine	nine	CD
18542	5012	85	ways	way	NNS
18542	5012	86	to	to	TO
18542	5012	87	cook	cook	VB
18542	5012	88	,	,	,
18542	5012	89	363	363	CD
18542	5012	90	_	_	NNP
18542	5012	91	ff	ff	NNP
18542	5012	92	_	_	NNP
18542	5012	93	.	.	.
18542	5013	1	à	à	LS
18542	5013	2	l'Italienne	l'Italienne	NNP
18542	5013	3	,	,	,
18542	5013	4	365	365	CD
18542	5013	5	à	à	NN
18542	5013	6	la	la	NNP
18542	5013	7	royale	royale	NNP
18542	5013	8	,	,	,
18542	5013	9	365	365	CD
18542	5013	10	Baked	Baked	NNP
18542	5013	11	,	,	,
18542	5013	12	364	364	CD
18542	5013	13	Boiled	boil	VBN
18542	5013	14	,	,	,
18542	5013	15	363	363	CD
18542	5013	16	;	;	:
18542	5013	17	with	with	IN
18542	5013	18	black	black	JJ
18542	5013	19	butter	butter	NN
18542	5013	20	,	,	,
18542	5013	21	363	363	CD
18542	5013	22	;	;	:
18542	5013	23	with	with	IN
18542	5013	24	caper	caper	NN
18542	5013	25	sauce	sauce	NN
18542	5013	26	,	,	,
18542	5013	27	364	364	CD
18542	5013	28	;	;	:
18542	5013	29	with	with	IN
18542	5013	30	oyster	oyster	JJ
18542	5013	31	sauce	sauce	NN
18542	5013	32	,	,	,
18542	5013	33	364	364	CD
18542	5013	34	Fried	Fried	NNP
18542	5013	35	,	,	,
18542	5013	36	363	363	CD
18542	5013	37	with	with	IN
18542	5013	38	fine	fine	JJ
18542	5013	39	herbs	herb	NNS
18542	5013	40	,	,	,
18542	5013	41	364	364	CD
18542	5013	42	SMELTS	SMELTS	NNP
18542	5013	43	,	,	,
18542	5013	44	in	in	IN
18542	5013	45	season	season	NN
18542	5013	46	,	,	,
18542	5013	47	7	7	CD
18542	5013	48	;	;	:
18542	5013	49	thirty	thirty	CD
18542	5013	50	-	-	HYPH
18542	5013	51	five	five	CD
18542	5013	52	ways	way	NNS
18542	5013	53	to	to	TO
18542	5013	54	cook	cook	VB
18542	5013	55	,	,	,
18542	5013	56	367	367	CD
18542	5013	57	_	_	NNP
18542	5013	58	ff	ff	NNP
18542	5013	59	_	_	NNP
18542	5013	60	.	.	.
18542	5014	1	à	à	LS
18542	5014	2	la	la	NNP
18542	5014	3	Boulanger	Boulanger	NNP
18542	5014	4	,	,	,
18542	5014	5	375	375	CD
18542	5014	6	à	à	NN
18542	5014	7	la	la	NNP
18542	5014	8	Davis	Davis	NNP
18542	5014	9	,	,	,
18542	5014	10	375	375	CD
18542	5014	11	à	à	NN
18542	5014	12	la	la	NNP
18542	5014	13	Dresden	Dresden	NNP
18542	5014	14	,	,	,
18542	5014	15	376	376	CD
18542	5014	16	à	à	NN
18542	5014	17	la	la	NNP
18542	5014	18	Toulouse	Toulouse	NNP
18542	5014	19	,	,	,
18542	5014	20	376	376	CD
18542	5014	21	au	au	NNP
18542	5014	22	beurre	beurre	NNP
18542	5014	23	noir	noir	NNP
18542	5014	24	,	,	,
18542	5014	25	375	375	CD
18542	5014	26	au	au	NNP
18542	5014	27	gratin	gratin	NN
18542	5014	28	,	,	,
18542	5014	29	375	375	CD
18542	5014	30	Baked	Baked	NNP
18542	5014	31	,	,	,
18542	5014	32	Nos	Nos	NNP
18542	5014	33	.	.	.
18542	5015	1	I	-PRON-	PRP
18542	5015	2	,	,	,
18542	5015	3	II	II	NNP
18542	5015	4	,	,	,
18542	5015	5	III	III	NNP
18542	5015	6	,	,	,
18542	5015	7	369	369	CD
18542	5015	8	;	;	:
18542	5015	9	à	à	LS
18542	5015	10	la	la	DT
18542	5015	11	Duxelles	Duxelles	NNP
18542	5015	12	,	,	,
18542	5015	13	370	370	CD
18542	5015	14	;	;	:
18542	5015	15	à	à	NNP
18542	5015	16	la	la	NNP
18542	5015	17	Manton	Manton	NNP
18542	5015	18	,	,	,
18542	5015	19	370	370	CD
18542	5015	20	Boiled	boil	VBN
18542	5015	21	,	,	,
18542	5015	22	376	376	CD
18542	5015	23	Broiled	broil	VBN
18542	5015	24	,	,	,
18542	5015	25	Nos	Nos	NNP
18542	5015	26	.	.	.
18542	5016	1	I	-PRON-	PRP
18542	5016	2	,	,	,
18542	5016	3	II	II	NNP
18542	5016	4	,	,	,
18542	5016	5	III	III	NNP
18542	5016	6	,	,	,
18542	5016	7	IV	IV	NNP
18542	5016	8	,	,	,
18542	5016	9	V	V	NNP
18542	5016	10	,	,	,
18542	5016	11	367	367	CD
18542	5016	12	,	,	,
18542	5016	13	368	368	CD
18542	5016	14	;	;	:
18542	5016	15	à	à	LS
18542	5016	16	la	la	NNP
18542	5016	17	Bearnaise	Bearnaise	NNP
18542	5016	18	,	,	,
18542	5016	19	368	368	CD
18542	5016	20	;	;	:
18542	5016	21	with	with	IN
18542	5016	22	onion	onion	NN
18542	5016	23	sauce	sauce	NN
18542	5016	24	,	,	,
18542	5016	25	368	368	CD
18542	5016	26	Croquettes	Croquettes	NNPS
18542	5016	27	,	,	,
18542	5016	28	378	378	CD
18542	5016	29	Fried	fry	VBN
18542	5016	30	,	,	,
18542	5016	31	Nos	Nos	NNP
18542	5016	32	.	.	.
18542	5017	1	I	-PRON-	PRP
18542	5017	2	,	,	,
18542	5017	3	II	II	NNP
18542	5017	4	,	,	,
18542	5017	5	III	III	NNP
18542	5017	6	,	,	,
18542	5017	7	IV	IV	NNP
18542	5017	8	,	,	,
18542	5017	9	V	V	NNP
18542	5017	10	,	,	,
18542	5017	11	VI	VI	NNP
18542	5017	12	,	,	,
18542	5017	13	370	370	CD
18542	5017	14	,	,	,
18542	5017	15	371	371	CD
18542	5017	16	;	;	:
18542	5017	17	à	à	NNP
18542	5017	18	l'Anglaise	l'Anglaise	NNP
18542	5017	19	,	,	,
18542	5017	20	371	371	CD
18542	5017	21	;	;	:
18542	5017	22	au	au	NNP
18542	5017	23	beurre	beurre	NNP
18542	5017	24	noir	noir	NNP
18542	5017	25	,	,	,
18542	5017	26	372	372	CD
18542	5017	27	;	;	:
18542	5017	28	à	à	LS
18542	5017	29	la	la	NNP
18542	5017	30	Parisienne	Parisienne	NNP
18542	5017	31	,	,	,
18542	5017	32	372	372	CD
18542	5017	33	;	;	:
18542	5017	34	with	with	IN
18542	5017	35	salt	salt	NN
18542	5017	36	pork	pork	NN
18542	5017	37	,	,	,
18542	5017	38	372	372	CD
18542	5017	39	in	in	IN
18542	5017	40	matelote	matelote	NN
18542	5017	41	,	,	,
18542	5017	42	378	378	CD
18542	5017	43	Stewed	stew	VBN
18542	5017	44	,	,	,
18542	5017	45	377	377	CD
18542	5017	46	Stuffed	Stuffed	NNP
18542	5017	47	,	,	,
18542	5017	48	Nos	Nos	NNP
18542	5017	49	.	.	.
18542	5018	1	I	-PRON-	PRP
18542	5018	2	,	,	,
18542	5018	3	II	II	NNP
18542	5018	4	,	,	,
18542	5018	5	III	III	NNP
18542	5018	6	,	,	,
18542	5018	7	373	373	CD
18542	5018	8	;	;	:
18542	5018	9	à	à	NNP
18542	5018	10	l'Italienne	l'Italienne	NNP
18542	5018	11	,	,	,
18542	5018	12	373	373	CD
18542	5018	13	;	;	:
18542	5018	14	au	au	NNP
18542	5018	15	gratin	gratin	NNP
18542	5018	16	,	,	,
18542	5018	17	374	374	CD
18542	5018	18	with	with	IN
18542	5018	19	fine	fine	JJ
18542	5018	20	herbs	herb	NNS
18542	5018	21	,	,	,
18542	5018	22	377	377	CD
18542	5018	23	with	with	IN
18542	5018	24	mayonnaise	mayonnaise	NN
18542	5018	25	,	,	,
18542	5018	26	377	377	CD
18542	5018	27	SOLE	SOLE	NNP
18542	5018	28	,	,	,
18542	5018	29	in	in	IN
18542	5018	30	season	season	NN
18542	5018	31	,	,	,
18542	5018	32	7	7	CD
18542	5018	33	;	;	:
18542	5018	34	fifty	fifty	CD
18542	5018	35	-	-	HYPH
18542	5018	36	five	five	CD
18542	5018	37	ways	way	NNS
18542	5018	38	to	to	TO
18542	5018	39	cook	cook	VB
18542	5018	40	,	,	,
18542	5018	41	379	379	CD
18542	5018	42	_	_	NNP
18542	5018	43	ff	ff	NNP
18542	5018	44	_	_	NNP
18542	5018	45	.	.	.
18542	5019	1	Baked	baked	JJ
18542	5019	2	fillets	fillet	NNS
18542	5019	3	of	of	IN
18542	5019	4	,	,	,
18542	5019	5	Nos	Nos	NNP
18542	5019	6	.	.	.
18542	5020	1	I	-PRON-	PRP
18542	5020	2	,	,	,
18542	5020	3	II	II	NNP
18542	5020	4	,	,	,
18542	5020	5	380	380	CD
18542	5020	6	;	;	:
18542	5020	7	with	with	IN
18542	5020	8	wine	wine	NN
18542	5020	9	sauce	sauce	NN
18542	5020	10	,	,	,
18542	5020	11	381	381	CD
18542	5020	12	Boiled	boil	VBN
18542	5020	13	,	,	,
18542	5020	14	379	379	CD
18542	5020	15	Broiled	broil	VBN
18542	5020	16	,	,	,
18542	5020	17	Nos	Nos	NNP
18542	5020	18	.	.	.
18542	5021	1	I	-PRON-	PRP
18542	5021	2	,	,	,
18542	5021	3	II	II	NNP
18542	5021	4	,	,	,
18542	5021	5	379	379	CD
18542	5021	6	Chaudfroid	chaudfroid	NN
18542	5021	7	of	of	IN
18542	5021	8	,	,	,
18542	5021	9	399	399	CD
18542	5021	10	Fillets	fillet	NNS
18542	5021	11	of	of	IN
18542	5021	12	,	,	,
18542	5021	13	in	in	IN
18542	5021	14	white	white	JJ
18542	5021	15	wine	wine	NN
18542	5021	16	,	,	,
18542	5021	17	381	381	CD
18542	5021	18	;	;	:
18542	5021	19	à	à	LS
18542	5021	20	la	la	NNP
18542	5021	21	Percy	Percy	NNP
18542	5021	22	,	,	,
18542	5021	23	384	384	CD
18542	5021	24	;	;	:
18542	5021	25	à	à	LS
18542	5021	26	la	la	NNP
18542	5021	27	Bordeaux	Bordeaux	NNP
18542	5021	28	,	,	,
18542	5021	29	384	384	CD
18542	5021	30	;	;	:
18542	5021	31	à	à	NNP
18542	5021	32	la	la	NNP
18542	5021	33	crème	crème	NNP
18542	5021	34	,	,	,
18542	5021	35	385	385	CD
18542	5021	36	;	;	:
18542	5021	37	à	à	LS
18542	5021	38	la	la	NNP
18542	5021	39	Française	Française	NNP
18542	5021	40	,	,	,
18542	5021	41	386	386	CD
18542	5021	42	;	;	:
18542	5021	43	à	à	NNP
18542	5021	44	l'Italienne	l'Italienne	NNP
18542	5021	45	,	,	,
18542	5021	46	386	386	CD
18542	5021	47	;	;	:
18542	5021	48	à	à	LS
18542	5021	49	la	la	NNP
18542	5021	50	Joinville	Joinville	NNP
18542	5021	51	,	,	,
18542	5021	52	386	386	CD
18542	5021	53	;	;	:
18542	5021	54	à	à	NNP
18542	5021	55	la	la	NNP
18542	5021	56	maréchale	maréchale	NNP
18542	5021	57	,	,	,
18542	5021	58	388	388	CD
18542	5021	59	;	;	:
18542	5021	60	à	à	LS
18542	5021	61	la	la	NNP
18542	5021	62	Provence	Provence	NNP
18542	5021	63	,	,	,
18542	5021	64	391	391	CD
18542	5021	65	;	;	:
18542	5021	66	à	à	LS
18542	5021	67	la	la	DT
18542	5021	68	Trouville	Trouville	NNP
18542	5021	69	,	,	,
18542	5021	70	392	392	CD
18542	5021	71	;	;	:
18542	5021	72	with	with	IN
18542	5021	73	anchovies	anchovy	NNS
18542	5021	74	,	,	,
18542	5021	75	395	395	CD
18542	5021	76	;	;	:
18542	5021	77	à	à	LS
18542	5021	78	la	la	NNP
18542	5021	79	Venetienne	Venetienne	NNP
18542	5021	80	,	,	,
18542	5021	81	Nos	Nos	NNP
18542	5021	82	.	.	.
18542	5022	1	I	-PRON-	PRP
18542	5022	2	,	,	,
18542	5022	3	II	II	NNP
18542	5022	4	,	,	,
18542	5022	5	392	392	CD
18542	5022	6	,	,	,
18542	5022	7	393	393	CD
18542	5022	8	;	;	:
18542	5022	9	in	in	IN
18542	5022	10	cases	case	NNS
18542	5022	11	,	,	,
18542	5022	12	395	395	CD
18542	5022	13	;	;	:
18542	5022	14	with	with	IN
18542	5022	15	fine	fine	JJ
18542	5022	16	herbs	herb	NNS
18542	5022	17	,	,	,
18542	5022	18	396	396	CD
18542	5022	19	;	;	:
18542	5022	20	with	with	IN
18542	5022	21	mushrooms	mushroom	NNS
18542	5022	22	,	,	,
18542	5022	23	396	396	CD
18542	5022	24	;	;	:
18542	5022	25	with	with	IN
18542	5022	26	oysters	oyster	NNS
18542	5022	27	,	,	,
18542	5022	28	397	397	CD
18542	5022	29	;	;	:
18542	5022	30	with	with	IN
18542	5022	31	ravigote	ravigote	JJ
18542	5022	32	sauce	sauce	NN
18542	5022	33	,	,	,
18542	5022	34	397	397	CD
18542	5022	35	;	;	:
18542	5022	36	in	in	IN
18542	5022	37	turbans	turban	NNS
18542	5022	38	,	,	,
18542	5022	39	397	397	CD
18542	5022	40	;	;	:
18542	5022	41	with	with	IN
18542	5022	42	wine	wine	NN
18542	5022	43	,	,	,
18542	5022	44	398	398	CD
18542	5022	45	;	;	:
18542	5022	46	rolled	roll	VBN
18542	5022	47	,	,	,
18542	5022	48	398	398	CD
18542	5022	49	;	;	:
18542	5022	50	stuffed	stuff	VBN
18542	5022	51	,	,	,
18542	5022	52	399	399	CD
18542	5022	53	Fried	fry	VBN
18542	5022	54	,	,	,
18542	5022	55	Nos	Nos	NNP
18542	5022	56	.	.	.
18542	5023	1	I	-PRON-	PRP
18542	5023	2	,	,	,
18542	5023	3	II	II	NNP
18542	5023	4	,	,	,
18542	5023	5	382	382	CD
18542	5023	6	;	;	:
18542	5023	7	fillets	fillet	NNS
18542	5023	8	of	of	IN
18542	5023	9	,	,	,
18542	5023	10	Nos	Nos	NNP
18542	5023	11	.	.	.
18542	5024	1	I	-PRON-	PRP
18542	5024	2	,	,	,
18542	5024	3	II	II	NNP
18542	5024	4	,	,	,
18542	5024	5	382	382	CD
18542	5024	6	;	;	:
18542	5024	7	à	à	NNP
18542	5024	8	la	la	NNP
18542	5024	9	Horly	Horly	NNP
18542	5024	10	,	,	,
18542	5024	11	383	383	CD
18542	5024	12	;	;	:
18542	5024	13	à	à	NNP
18542	5024	14	l'Anglaise	l'Anglaise	NNP
18542	5024	15	,	,	,
18542	5024	16	383	383	CD
18542	5024	17	;	;	:
18542	5024	18	à	à	LS
18542	5024	19	la	la	NNP
18542	5024	20	Colbert	Colbert	NNP
18542	5024	21	,	,	,
18542	5024	22	Nos	Nos	NNP
18542	5024	23	.	.	.
18542	5025	1	I	-PRON-	PRP
18542	5025	2	,	,	,
18542	5025	3	II	II	NNP
18542	5025	4	,	,	,
18542	5025	5	383	383	CD
18542	5025	6	;	;	:
18542	5025	7	with	with	IN
18542	5025	8	shrimp	shrimp	NN
18542	5025	9	sauce	sauce	NN
18542	5025	10	,	,	,
18542	5025	11	383	383	CD
18542	5025	12	STRIPED	STRIPED	NNP
18542	5025	13	BASS	BASS	NNP
18542	5025	14	,	,	,
18542	5025	15	with	with	IN
18542	5025	16	shad	shad	NN
18542	5025	17	-	-	HYPH
18542	5025	18	roe	roe	NNP
18542	5025	19	,	,	,
18542	5025	20	58	58	CD
18542	5025	21	à	à	NN
18542	5025	22	l'Américaine	l'Américaine	NNP
18542	5025	23	,	,	,
18542	5025	24	62	62	CD
18542	5025	25	à	à	NN
18542	5025	26	l'aurore	l'aurore	NN
18542	5025	27	,	,	,
18542	5025	28	384	384	CD
18542	5025	29	à	à	NN
18542	5025	30	la	la	NNP
18542	5025	31	cardinal	cardinal	NNP
18542	5025	32	,	,	,
18542	5025	33	60	60	CD
18542	5025	34	à	à	NN
18542	5025	35	la	la	NNP
18542	5025	36	Colbert	Colbert	NNP
18542	5025	37	,	,	,
18542	5025	38	385	385	CD
18542	5025	39	à	à	NNP
18542	5025	40	la	la	NNP
18542	5025	41	commodore	commodore	NNP
18542	5025	42	,	,	,
18542	5025	43	61	61	CD
18542	5025	44	à	à	NN
18542	5025	45	la	la	NNP
18542	5025	46	Conti	Conti	NNP
18542	5025	47	,	,	,
18542	5025	48	63	63	CD
18542	5025	49	à	à	NN
18542	5025	50	la	la	NNP
18542	5025	51	Dauphine	Dauphine	NNP
18542	5025	52	,	,	,
18542	5025	53	60	60	CD
18542	5025	54	à	à	NN
18542	5025	55	la	la	NNP
18542	5025	56	Dieppoise	Dieppoise	NNP
18542	5025	57	,	,	,
18542	5025	58	385	385	CD
18542	5025	59	à	à	NNP
18542	5025	60	la	la	NNP
18542	5025	61	maître	maître	NNP
18542	5025	62	d'hôtel	d'hôtel	NNP
18542	5025	63	,	,	,
18542	5025	64	387	387	CD
18542	5025	65	à	à	NN
18542	5025	66	la	la	NNP
18542	5025	67	Marseilles	Marseilles	NNP
18542	5025	68	,	,	,
18542	5025	69	63	63	CD
18542	5025	70	à	à	NN
18542	5025	71	la	la	NNP
18542	5025	72	Normandy	Normandy	NNP
18542	5025	73	,	,	,
18542	5025	74	Nos	Nos	NNP
18542	5025	75	.	.	.
18542	5026	1	I	-PRON-	PRP
18542	5026	2	,	,	,
18542	5026	3	II	II	NNP
18542	5026	4	,	,	,
18542	5026	5	III	III	NNP
18542	5026	6	,	,	,
18542	5026	7	IV	IV	NNP
18542	5026	8	,	,	,
18542	5026	9	388	388	CD
18542	5026	10	-	-	SYM
18542	5026	11	390	390	CD
18542	5026	12	;	;	:
18542	5026	13	fillets	fillet	NNS
18542	5026	14	of	of	IN
18542	5026	15	,	,	,
18542	5026	16	390	390	CD
18542	5026	17	au	au	NNP
18542	5026	18	gratin	gratin	NN
18542	5026	19	,	,	,
18542	5026	20	Nos	Nos	NNP
18542	5026	21	.	.	.
18542	5027	1	I	-PRON-	PRP
18542	5027	2	,	,	,
18542	5027	3	II	II	NNP
18542	5027	4	,	,	,
18542	5027	5	III	III	NNP
18542	5027	6	,	,	,
18542	5027	7	IV	IV	NNP
18542	5027	8	,	,	,
18542	5027	9	394	394	CD
18542	5027	10	Fillets	Fillets	NNPS
18542	5027	11	of	of	IN
18542	5027	12	,	,	,
18542	5027	13	à	à	NNP
18542	5027	14	la	la	NNP
18542	5027	15	Bordelaise	Bordelaise	NNP
18542	5027	16	,	,	,
18542	5027	17	58	58	CD
18542	5027	18	;	;	:
18542	5027	19	à	à	LS
18542	5027	20	la	la	NNP
18542	5027	21	Manhattan	Manhattan	NNP
18542	5027	22	,	,	,
18542	5027	23	59	59	CD
18542	5027	24	Fritters	fritter	NNS
18542	5027	25	of	of	IN
18542	5027	26	,	,	,
18542	5027	27	400	400	CD
18542	5027	28	Stewed	stew	VBN
18542	5027	29	,	,	,
18542	5027	30	with	with	IN
18542	5027	31	oyster	oyster	JJ
18542	5027	32	sauce	sauce	NN
18542	5027	33	,	,	,
18542	5027	34	395	395	CD
18542	5027	35	with	with	IN
18542	5027	36	caper	caper	NN
18542	5027	37	sauce	sauce	NN
18542	5027	38	,	,	,
18542	5027	39	60	60	CD
18542	5027	40	with	with	IN
18542	5027	41	fine	fine	JJ
18542	5027	42	herbs	herb	NNS
18542	5027	43	,	,	,
18542	5027	44	396	396	CD
18542	5027	45	STURGEON	STURGEON	NNP
18542	5027	46	,	,	,
18542	5027	47	in	in	IN
18542	5027	48	season	season	NN
18542	5027	49	,	,	,
18542	5027	50	7	7	CD
18542	5027	51	;	;	:
18542	5027	52	twenty	twenty	CD
18542	5027	53	-	-	HYPH
18542	5027	54	five	five	CD
18542	5027	55	ways	way	NNS
18542	5027	56	to	to	TO
18542	5027	57	cook	cook	VB
18542	5027	58	,	,	,
18542	5027	59	401	401	CD
18542	5027	60	_	_	NNP
18542	5027	61	ff	ff	NNP
18542	5027	62	_	_	NNP
18542	5027	63	.	.	.
18542	5028	1	à	à	NNP
18542	5028	2	la	la	NNP
18542	5028	3	cardinal	cardinal	NNP
18542	5028	4	,	,	,
18542	5028	5	405	405	CD
18542	5028	6	à	à	NN
18542	5028	7	la	la	NNP
18542	5028	8	Française	Française	NNP
18542	5028	9	,	,	,
18542	5028	10	405	405	CD
18542	5028	11	à	à	NN
18542	5028	12	la	la	NNP
18542	5028	13	Normandy	Normandy	NNP
18542	5028	14	,	,	,
18542	5028	15	406	406	CD
18542	5028	16	à	à	NN
18542	5028	17	la	la	NNP
18542	5028	18	Russe	Russe	NNP
18542	5028	19	,	,	,
18542	5028	20	407	407	CD
18542	5028	21	Baked	bake	VBD
18542	5028	22	,	,	,
18542	5028	23	Nos	Nos	NNP
18542	5028	24	.	.	.
18542	5029	1	I	-PRON-	PRP
18542	5029	2	,	,	,
18542	5029	3	II	II	NNP
18542	5029	4	,	,	,
18542	5029	5	III	III	NNP
18542	5029	6	,	,	,
18542	5029	7	IV	IV	NNP
18542	5029	8	,	,	,
18542	5029	9	404	404	CD
18542	5029	10	Boiled	Boiled	NNP
18542	5029	11	,	,	,
18542	5029	12	Nos	Nos	NNP
18542	5029	13	.	.	.
18542	5030	1	I	-PRON-	PRP
18542	5030	2	,	,	,
18542	5030	3	II	II	NNP
18542	5030	4	,	,	,
18542	5030	5	401	401	CD
18542	5030	6	;	;	:
18542	5030	7	steaks	steak	NNS
18542	5030	8	,	,	,
18542	5030	9	Nos	Nos	NNP
18542	5030	10	.	.	.
18542	5031	1	I	-PRON-	PRP
18542	5031	2	,	,	,
18542	5031	3	II	II	NNP
18542	5031	4	,	,	,
18542	5031	5	III	III	NNP
18542	5031	6	,	,	,
18542	5031	7	401	401	CD
18542	5031	8	,	,	,
18542	5031	9	402	402	CD
18542	5031	10	Fried	fry	VBN
18542	5031	11	,	,	,
18542	5031	12	Nos	Nos	NNP
18542	5031	13	.	.	.
18542	5032	1	I	-PRON-	PRP
18542	5032	2	,	,	,
18542	5032	3	II	II	NNP
18542	5032	4	,	,	,
18542	5032	5	III	III	NNP
18542	5032	6	,	,	,
18542	5032	7	402	402	CD
18542	5032	8	,	,	,
18542	5032	9	403	403	CD
18542	5032	10	Grilled	grill	VBN
18542	5032	11	,	,	,
18542	5032	12	409	409	CD
18542	5032	13	Panned	pan	VBN
18542	5032	14	,	,	,
18542	5032	15	409	409	CD
18542	5032	16	Pickled	Pickled	NNP
18542	5032	17	,	,	,
18542	5032	18	409	409	CD
18542	5032	19	Roasted	roast	VBN
18542	5032	20	,	,	,
18542	5032	21	410	410	CD
18542	5032	22	Steak	Steak	NNP
18542	5032	23	,	,	,
18542	5032	24	Nos	Nos	NNP
18542	5032	25	.	.	.
18542	5033	1	I	-PRON-	PRP
18542	5033	2	,	,	,
18542	5033	3	II	II	NNP
18542	5033	4	,	,	,
18542	5033	5	408	408	CD
18542	5033	6	Stewed	Stewed	NNP
18542	5033	7	,	,	,
18542	5033	8	Nos	Nos	NNP
18542	5033	9	.	.	.
18542	5034	1	I	-PRON-	PRP
18542	5034	2	,	,	,
18542	5034	3	II	II	NNP
18542	5034	4	,	,	,
18542	5034	5	407	407	CD
18542	5034	6	TROUT	trout	NN
18542	5034	7	,	,	,
18542	5034	8	in	in	IN
18542	5034	9	season	season	NN
18542	5034	10	,	,	,
18542	5034	11	7	7	CD
18542	5034	12	;	;	:
18542	5034	13	fifty	fifty	CD
18542	5034	14	ways	way	NNS
18542	5034	15	to	to	TO
18542	5034	16	cook	cook	VB
18542	5034	17	,	,	,
18542	5034	18	411	411	CD
18542	5034	19	_	_	NNP
18542	5034	20	ff	ff	NNP
18542	5034	21	_	_	NNP
18542	5034	22	.	.	.
18542	5035	1	à	à	NNP
18542	5035	2	l'aurore	l'aurore	NNP
18542	5035	3	,	,	,
18542	5035	4	421	421	CD
18542	5035	5	à	à	NN
18542	5035	6	la	la	NNP
18542	5035	7	Cambaceres	Cambaceres	NNPS
18542	5035	8	,	,	,
18542	5035	9	421	421	CD
18542	5035	10	à	à	NN
18542	5035	11	la	la	NNP
18542	5035	12	Chambord	Chambord	NNP
18542	5035	13	,	,	,
18542	5035	14	422	422	CD
18542	5035	15	à	à	NN
18542	5035	16	la	la	NNP
18542	5035	17	chevalière	chevalière	NNP
18542	5035	18	,	,	,
18542	5035	19	422	422	CD
18542	5035	20	à	à	NN
18542	5035	21	la	la	NNP
18542	5035	22	Gasconne	Gasconne	NNP
18542	5035	23	,	,	,
18542	5035	24	423	423	CD
18542	5035	25	à	à	NN
18542	5035	26	la	la	NNP
18542	5035	27	Geneva	Geneva	NNP
18542	5035	28	,	,	,
18542	5035	29	422	422	CD
18542	5035	30	à	à	NN
18542	5035	31	la	la	NNP
18542	5035	32	Hussar	Hussar	NNP
18542	5035	33	,	,	,
18542	5035	34	423	423	CD
18542	5035	35	à	à	NNP
18542	5035	36	l'Italienne	l'Italienne	NNP
18542	5035	37	,	,	,
18542	5035	38	423	423	CD
18542	5035	39	à	à	NN
18542	5035	40	la	la	NNP
18542	5035	41	Provence	Provence	NNP
18542	5035	42	,	,	,
18542	5035	43	423	423	CD
18542	5035	44	à	à	NNP
18542	5035	45	la	la	NNP
18542	5035	46	royale	royale	NNP
18542	5035	47	,	,	,
18542	5035	48	424	424	CD
18542	5035	49	à	à	NN
18542	5035	50	la	la	NNP
18542	5035	51	Vénitienne	Vénitienne	NNP
18542	5035	52	,	,	,
18542	5035	53	424	424	CD
18542	5035	54	au	au	NNP
18542	5035	55	beurre	beurre	NNP
18542	5035	56	noir	noir	NNP
18542	5035	57	,	,	,
18542	5035	58	425	425	CD
18542	5035	59	au	au	NNP
18542	5035	60	gratin	gratin	NN
18542	5035	61	,	,	,
18542	5035	62	Nos	Nos	NNP
18542	5035	63	.	.	.
18542	5036	1	I	-PRON-	PRP
18542	5036	2	,	,	,
18542	5036	3	II	II	NNP
18542	5036	4	,	,	,
18542	5036	5	424	424	CD
18542	5036	6	,	,	,
18542	5036	7	425	425	CD
18542	5036	8	Baked	Baked	NNP
18542	5036	9	,	,	,
18542	5036	10	Nos	Nos	NNP
18542	5036	11	.	.	.
18542	5037	1	I	-PRON-	PRP
18542	5037	2	,	,	,
18542	5037	3	II	II	NNP
18542	5037	4	,	,	,
18542	5037	5	III	III	NNP
18542	5037	6	,	,	,
18542	5037	7	415	415	CD
18542	5037	8	,	,	,
18542	5037	9	416	416	CD
18542	5037	10	;	;	:
18542	5037	11	brook	brook	NN
18542	5037	12	,	,	,
18542	5037	13	Nos	Nos	NNP
18542	5037	14	.	.	.
18542	5038	1	I	-PRON-	PRP
18542	5038	2	,	,	,
18542	5038	3	II	II	NNP
18542	5038	4	,	,	,
18542	5038	5	III	III	NNP
18542	5038	6	,	,	,
18542	5038	7	416	416	CD
18542	5038	8	,	,	,
18542	5038	9	417	417	CD
18542	5038	10	;	;	:
18542	5038	11	with	with	IN
18542	5038	12	white	white	JJ
18542	5038	13	wine	wine	NN
18542	5038	14	,	,	,
18542	5038	15	Nos	Nos	NNP
18542	5038	16	.	.	.
18542	5039	1	I	-PRON-	PRP
18542	5039	2	,	,	,
18542	5039	3	II	II	NNP
18542	5039	4	,	,	,
18542	5039	5	418	418	CD
18542	5039	6	;	;	:
18542	5039	7	à	à	LS
18542	5039	8	la	la	NNP
18542	5039	9	Chambord	Chambord	NNP
18542	5039	10	,	,	,
18542	5039	11	418	418	CD
18542	5039	12	;	;	:
18542	5039	13	with	with	IN
18542	5039	14	mushroom	mushroom	NN
18542	5039	15	sauce	sauce	NN
18542	5039	16	,	,	,
18542	5039	17	419	419	CD
18542	5039	18	;	;	:
18542	5039	19	with	with	IN
18542	5039	20	Polish	polish	JJ
18542	5039	21	sauce	sauce	NN
18542	5039	22	,	,	,
18542	5039	23	419	419	CD
18542	5039	24	;	;	:
18542	5039	25	in	in	IN
18542	5039	26	papers	paper	NNS
18542	5039	27	,	,	,
18542	5039	28	420	420	CD
18542	5039	29	Boiled	boil	VBN
18542	5039	30	,	,	,
18542	5039	31	Nos	Nos	NNP
18542	5039	32	.	.	.
18542	5040	1	I	-PRON-	PRP
18542	5040	2	,	,	,
18542	5040	3	II	II	NNP
18542	5040	4	,	,	,
18542	5040	5	412	412	CD
18542	5040	6	;	;	:
18542	5040	7	brook	brook	NN
18542	5040	8	,	,	,
18542	5040	9	412	412	CD
18542	5040	10	,	,	,
18542	5040	11	413	413	CD
18542	5040	12	Broiled	broil	VBN
18542	5040	13	,	,	,
18542	5040	14	Nos	Nos	NNP
18542	5040	15	.	.	.
18542	5041	1	I	-PRON-	PRP
18542	5041	2	,	,	,
18542	5041	3	II	II	NNP
18542	5041	4	,	,	,
18542	5041	5	411	411	CD
18542	5041	6	;	;	:
18542	5041	7	à	à	NNP
18542	5041	8	la	la	NNP
18542	5041	9	maître	maître	NNP
18542	5041	10	d'hôtel	d'hôtel	NNP
18542	5041	11	,	,	,
18542	5041	12	411	411	CD
18542	5041	13	;	;	:
18542	5041	14	brook	brook	NN
18542	5041	15	,	,	,
18542	5041	16	411	411	CD
18542	5041	17	;	;	:
18542	5041	18	with	with	IN
18542	5041	19	bacon	bacon	NN
18542	5041	20	,	,	,
18542	5041	21	412	412	CD
18542	5041	22	en	en	NN
18542	5041	23	papillotes	papillote	NNS
18542	5041	24	,	,	,
18542	5041	25	427	427	CD
18542	5041	26	Escalloped	Escalloped	NNP
18542	5041	27	,	,	,
18542	5041	28	427	427	CD
18542	5041	29	Fillets	Fillets	NNPS
18542	5041	30	of	of	IN
18542	5041	31	,	,	,
18542	5041	32	à	à	NNP
18542	5041	33	l'aurore	l'aurore	NN
18542	5041	34	,	,	,
18542	5041	35	415	415	CD
18542	5041	36	Fried	Fried	NNP
18542	5041	37	,	,	,
18542	5041	38	Nos	Nos	NNP
18542	5041	39	.	.	.
18542	5042	1	I	-PRON-	PRP
18542	5042	2	,	,	,
18542	5042	3	II	II	NNP
18542	5042	4	,	,	,
18542	5042	5	III	III	NNP
18542	5042	6	,	,	,
18542	5042	7	413	413	CD
18542	5042	8	,	,	,
18542	5042	9	414	414	CD
18542	5042	10	;	;	:
18542	5042	11	brook	brook	NN
18542	5042	12	,	,	,
18542	5042	13	414	414	CD
18542	5042	14	;	;	:
18542	5042	15	fillets	fillet	NNS
18542	5042	16	of	of	IN
18542	5042	17	trout	trout	NN
18542	5042	18	,	,	,
18542	5042	19	Nos	Nos	NNP
18542	5042	20	.	.	.
18542	5043	1	I	-PRON-	PRP
18542	5043	2	,	,	,
18542	5043	3	II	II	NNP
18542	5043	4	,	,	,
18542	5043	5	414	414	CD
18542	5043	6	;	;	:
18542	5043	7	with	with	IN
18542	5043	8	mushroom	mushroom	NN
18542	5043	9	sauce	sauce	NN
18542	5043	10	,	,	,
18542	5043	11	414	414	CD
18542	5043	12	in	in	IN
18542	5043	13	cases	case	NNS
18542	5043	14	,	,	,
18542	5043	15	420	420	CD
18542	5043	16	,	,	,
18542	5043	17	421	421	CD
18542	5043	18	Steamed	Steamed	NNP
18542	5043	19	,	,	,
18542	5043	20	426	426	CD
18542	5043	21	Stuffed	stuff	VBN
18542	5043	22	,	,	,
18542	5043	23	420	420	CD
18542	5043	24	Tenderloin	tenderloin	JJ
18542	5043	25	of	of	IN
18542	5043	26	,	,	,
18542	5043	27	426	426	CD
18542	5043	28	with	with	IN
18542	5043	29	fine	fine	JJ
18542	5043	30	herbs	herb	NNS
18542	5043	31	,	,	,
18542	5043	32	419	419	CD
18542	5043	33	with	with	IN
18542	5043	34	remoulade	remoulade	NN
18542	5043	35	sauce	sauce	NN
18542	5043	36	,	,	,
18542	5043	37	415	415	CD
18542	5043	38	with	with	IN
18542	5043	39	shrimp	shrimp	NN
18542	5043	40	sauce	sauce	NN
18542	5043	41	,	,	,
18542	5043	42	425	425	CD
18542	5043	43	TURBOT	TURBOT	NNP
18542	5043	44	,	,	,
18542	5043	45	in	in	IN
18542	5043	46	season	season	NN
18542	5043	47	,	,	,
18542	5043	48	7	7	CD
18542	5043	49	;	;	:
18542	5043	50	fifteen	fifteen	CD
18542	5043	51	ways	way	NNS
18542	5043	52	to	to	TO
18542	5043	53	cook	cook	VB
18542	5043	54	,	,	,
18542	5043	55	429	429	CD
18542	5043	56	_	_	NNP
18542	5043	57	ff	ff	NNP
18542	5043	58	_	_	NNP
18542	5043	59	.	.	.
18542	5044	1	à	à	LS
18542	5044	2	la	la	DT
18542	5044	3	Béchamel	Béchamel	NNP
18542	5044	4	,	,	,
18542	5044	5	430	430	CD
18542	5044	6	à	à	NNP
18542	5044	7	la	la	NNP
18542	5044	8	crème	crème	NNP
18542	5044	9	,	,	,
18542	5044	10	Nos	Nos	NNP
18542	5044	11	.	.	.
18542	5045	1	I	-PRON-	PRP
18542	5045	2	,	,	,
18542	5045	3	II	II	NNP
18542	5045	4	,	,	,
18542	5045	5	431	431	CD
18542	5045	6	à	à	NN
18542	5045	7	la	la	NNP
18542	5045	8	Hollandaise	Hollandaise	NNP
18542	5045	9	,	,	,
18542	5045	10	432	432	CD
18542	5045	11	au	au	NNP
18542	5045	12	beurre	beurre	NNP
18542	5045	13	noir	noir	NNP
18542	5045	14	,	,	,
18542	5045	15	430	430	CD
18542	5045	16	au	au	NNP
18542	5045	17	gratin	gratin	NN
18542	5045	18	,	,	,
18542	5045	19	Nos	Nos	NNP
18542	5045	20	.	.	.
18542	5046	1	I	-PRON-	PRP
18542	5046	2	,	,	,
18542	5046	3	II	II	NNP
18542	5046	4	,	,	,
18542	5046	5	431	431	CD
18542	5046	6	,	,	,
18542	5046	7	432	432	CD
18542	5046	8	Baked	Baked	NNP
18542	5046	9	,	,	,
18542	5046	10	430	430	CD
18542	5046	11	Boiled	boil	VBN
18542	5046	12	,	,	,
18542	5046	13	429	429	CD
18542	5046	14	Broiled	broil	VBN
18542	5046	15	,	,	,
18542	5046	16	429	429	CD
18542	5046	17	;	;	:
18542	5046	18	à	à	LS
18542	5046	19	la	la	NNP
18542	5046	20	Provence	Provence	NNP
18542	5046	21	,	,	,
18542	5046	22	429	429	CD
18542	5046	23	Fillets	Fillets	NNPS
18542	5046	24	of	of	IN
18542	5046	25	,	,	,
18542	5046	26	à	à	NNP
18542	5046	27	l'Indienne	l'Indienne	NNP
18542	5046	28	,	,	,
18542	5046	29	432	432	CD
18542	5046	30	;	;	:
18542	5046	31	à	à	NNP
18542	5046	32	la	la	NNP
18542	5046	33	maréchale	maréchale	NNP
18542	5046	34	,	,	,
18542	5046	35	433	433	CD
18542	5046	36	;	;	:
18542	5046	37	à	à	NNP
18542	5046	38	la	la	NNP
18542	5046	39	ravigote	ravigote	NNP
18542	5046	40	,	,	,
18542	5046	41	433	433	CD
18542	5046	42	;	;	:
18542	5046	43	with	with	IN
18542	5046	44	cream	cream	NN
18542	5046	45	,	,	,
18542	5046	46	433	433	CD
18542	5046	47	WEAKFISH	WEAKFISH	NNPS
18542	5046	48	,	,	,
18542	5046	49	in	in	IN
18542	5046	50	season	season	NN
18542	5046	51	,	,	,
18542	5046	52	7	7	CD
18542	5046	53	;	;	:
18542	5046	54	five	five	CD
18542	5046	55	ways	way	NNS
18542	5046	56	to	to	TO
18542	5046	57	cook	cook	VB
18542	5046	58	,	,	,
18542	5046	59	435	435	CD
18542	5046	60	_	_	NNP
18542	5046	61	ff	ff	NNP
18542	5046	62	_	_	NNP
18542	5046	63	.	.	.
18542	5047	1	Baked	Baked	NNP
18542	5047	2	,	,	,
18542	5047	3	Nos	Nos	NNP
18542	5047	4	.	.	.
18542	5048	1	I	-PRON-	PRP
18542	5048	2	,	,	,
18542	5048	3	II	II	NNP
18542	5048	4	,	,	,
18542	5048	5	435	435	CD
18542	5048	6	Fillets	fillet	NNS
18542	5048	7	of	of	IN
18542	5048	8	,	,	,
18542	5048	9	in	in	IN
18542	5048	10	cases	case	NNS
18542	5048	11	,	,	,
18542	5048	12	436	436	CD
18542	5048	13	;	;	:
18542	5048	14	à	à	NNP
18542	5048	15	l'Orly	l'orly	RB
18542	5048	16	,	,	,
18542	5048	17	436	436	CD
18542	5048	18	;	;	:
18542	5048	19	à	à	LS
18542	5048	20	la	la	NNP
18542	5048	21	Havraise	Havraise	NNP
18542	5048	22	,	,	,
18542	5048	23	436	436	CD
18542	5048	24	Fried	fry	VBN
18542	5048	25	,	,	,
18542	5048	26	435	435	CD
18542	5048	27	Turbans	Turbans	NNPS
18542	5048	28	of	of	IN
18542	5048	29	,	,	,
18542	5048	30	437	437	CD
18542	5048	31	WHITEBAIT	WHITEBAIT	NNPS
18542	5048	32	,	,	,
18542	5048	33	in	in	IN
18542	5048	34	season	season	NN
18542	5048	35	,	,	,
18542	5048	36	7	7	CD
18542	5048	37	;	;	:
18542	5048	38	four	four	CD
18542	5048	39	ways	way	NNS
18542	5048	40	to	to	TO
18542	5048	41	cook	cook	VB
18542	5048	42	,	,	,
18542	5048	43	439	439	CD
18542	5048	44	_	_	NNP
18542	5048	45	ff	ff	NNP
18542	5048	46	_	_	NNP
18542	5048	47	.	.	.
18542	5049	1	Devilled	devil	VBN
18542	5049	2	,	,	,
18542	5049	3	440	440	CD
18542	5049	4	Fried	Fried	NNP
18542	5049	5	,	,	,
18542	5049	6	Nos	Nos	NNP
18542	5049	7	.	.	.
18542	5050	1	I	-PRON-	PRP
18542	5050	2	,	,	,
18542	5050	3	II	II	NNP
18542	5050	4	,	,	,
18542	5050	5	III	III	NNP
18542	5050	6	,	,	,
18542	5050	7	439	439	CD
18542	5050	8	WHITEFISH	WHITEFISH	NNS
18542	5050	9	,	,	,
18542	5050	10	in	in	IN
18542	5050	11	season	season	NN
18542	5050	12	,	,	,
18542	5050	13	7	7	CD
18542	5050	14	;	;	:
18542	5050	15	twenty	twenty	CD
18542	5050	16	-	-	HYPH
18542	5050	17	five	five	CD
18542	5050	18	ways	way	NNS
18542	5050	19	to	to	TO
18542	5050	20	cook	cook	VB
18542	5050	21	,	,	,
18542	5050	22	441	441	CD
18542	5050	23	_	_	NNP
18542	5050	24	ff	ff	NNP
18542	5050	25	_	_	NNP
18542	5050	26	.	.	.
18542	5051	1	à	à	NNP
18542	5051	2	la	la	NNP
18542	5051	3	crème	crème	NNP
18542	5051	4	,	,	,
18542	5051	5	Nos	Nos	NNP
18542	5051	6	.	.	.
18542	5052	1	I	-PRON-	PRP
18542	5052	2	,	,	,
18542	5052	3	II	II	NNP
18542	5052	4	,	,	,
18542	5052	5	445	445	CD
18542	5052	6	à	à	NNP
18542	5052	7	la	la	NNP
18542	5052	8	maître	maître	NNP
18542	5052	9	d'hôtel	d'hôtel	NNP
18542	5052	10	,	,	,
18542	5052	11	446	446	CD
18542	5052	12	à	à	NN
18542	5052	13	la	la	NNP
18542	5052	14	Point	Point	NNP
18542	5052	15	Shirley	Shirley	NNP
18542	5052	16	,	,	,
18542	5052	17	447	447	CD
18542	5052	18	au	au	NNP
18542	5052	19	gratin	gratin	NN
18542	5052	20	,	,	,
18542	5052	21	Nos	Nos	NNP
18542	5052	22	.	.	.
18542	5053	1	I	-PRON-	PRP
18542	5053	2	,	,	,
18542	5053	3	II	II	NNP
18542	5053	4	,	,	,
18542	5053	5	446	446	CD
18542	5053	6	Baked	Baked	NNP
18542	5053	7	,	,	,
18542	5053	8	Nos	Nos	NNP
18542	5053	9	.	.	.
18542	5054	1	I	-PRON-	PRP
18542	5054	2	,	,	,
18542	5054	3	II	II	NNP
18542	5054	4	,	,	,
18542	5054	5	III	III	NNP
18542	5054	6	,	,	,
18542	5054	7	442	442	CD
18542	5054	8	,	,	,
18542	5054	9	443	443	CD
18542	5054	10	;	;	:
18542	5054	11	fillets	fillet	NNS
18542	5054	12	of	of	IN
18542	5054	13	,	,	,
18542	5054	14	443	443	CD
18542	5054	15	;	;	:
18542	5054	16	à	à	LS
18542	5054	17	la	la	NNP
18542	5054	18	Bordeaux	Bordeaux	NNP
18542	5054	19	,	,	,
18542	5054	20	444	444	CD
18542	5054	21	Boiled	boil	VBN
18542	5054	22	,	,	,
18542	5054	23	441	441	CD
18542	5054	24	;	;	:
18542	5054	25	à	à	LS
18542	5054	26	la	la	UH
18542	5054	27	Mackinac	Mackinac	NNP
18542	5054	28	,	,	,
18542	5054	29	441	441	CD
18542	5054	30	Broiled	broil	VBN
18542	5054	31	,	,	,
18542	5054	32	Nos	Nos	NNP
18542	5054	33	.	.	.
18542	5055	1	I	-PRON-	PRP
18542	5055	2	,	,	,
18542	5055	3	II	II	NNP
18542	5055	4	,	,	,
18542	5055	5	III	III	NNP
18542	5055	6	,	,	,
18542	5055	7	442	442	CD
18542	5055	8	Creamed	Creamed	NNP
18542	5055	9	,	,	,
18542	5055	10	à	à	NNP
18542	5055	11	la	la	NNP
18542	5055	12	Madison	Madison	NNP
18542	5055	13	,	,	,
18542	5055	14	448	448	CD
18542	5055	15	Croquettes	Croquettes	NNPS
18542	5055	16	,	,	,
18542	5055	17	448	448	CD
18542	5055	18	Fried	fry	VBN
18542	5055	19	,	,	,
18542	5055	20	Nos	Nos	NNP
18542	5055	21	.	.	.
18542	5056	1	I	-PRON-	PRP
18542	5056	2	,	,	,
18542	5056	3	II	II	NNP
18542	5056	4	,	,	,
18542	5056	5	III	III	NNP
18542	5056	6	,	,	,
18542	5056	7	441	441	CD
18542	5056	8	,	,	,
18542	5056	9	442	442	CD
18542	5056	10	Jellied	jelly	VBN
18542	5056	11	,	,	,
18542	5056	12	448	448	CD
18542	5056	13	Planked	planked	UH
18542	5056	14	,	,	,
18542	5056	15	Nos	Nos	NNP
18542	5056	16	.	.	.
18542	5057	1	I	-PRON-	PRP
18542	5057	2	,	,	,
18542	5057	3	II	II	NNP
18542	5057	4	,	,	,
18542	5057	5	447	447	CD
18542	5057	6	Stuffed	Stuffed	NNP
18542	5057	7	,	,	,
18542	5057	8	444	444	CD
18542	5057	9	;	;	:
18542	5057	10	with	with	IN
18542	5057	11	oyster	oyster	JJ
18542	5057	12	sauce	sauce	NN
18542	5057	13	,	,	,
18542	5057	14	444	444	CD
18542	5057	15	with	with	IN
18542	5057	16	fine	fine	JJ
18542	5057	17	herbs	herb	NNS
18542	5057	18	,	,	,
18542	5057	19	449	449	CD
18542	5057	20	WHITING	whiting	NN
18542	5057	21	,	,	,
18542	5057	22	eight	eight	CD
18542	5057	23	ways	way	NNS
18542	5057	24	to	to	TO
18542	5057	25	cook	cook	VB
18542	5057	26	,	,	,
18542	5057	27	451	451	CD
18542	5057	28	_	_	NNP
18542	5057	29	ff	ff	NNP
18542	5057	30	_	_	NNP
18542	5057	31	.	.	.
18542	5058	1	Boiled	boil	VBN
18542	5058	2	,	,	,
18542	5058	3	451	451	CD
18542	5058	4	Broiled	broil	VBN
18542	5058	5	,	,	,
18542	5058	6	451	451	CD
18542	5058	7	Fillets	fillet	NNS
18542	5058	8	of	of	IN
18542	5058	9	,	,	,
18542	5058	10	à	à	NNP
18542	5058	11	la	la	NNP
18542	5058	12	maître	maître	NNP
18542	5058	13	d'hôtel	d'hôtel	NNP
18542	5058	14	,	,	,
18542	5058	15	451	451	CD
18542	5058	16	;	;	:
18542	5058	17	à	à	NNP
18542	5058	18	la	la	NNP
18542	5058	19	maréchale	maréchale	NNP
18542	5058	20	,	,	,
18542	5058	21	451	451	CD
18542	5058	22	;	;	:
18542	5058	23	à	à	NNP
18542	5058	24	l'Orly	l'orly	RB
18542	5058	25	,	,	,
18542	5058	26	452	452	CD
18542	5058	27	;	;	:
18542	5058	28	à	à	NNP
18542	5058	29	la	la	NNP
18542	5058	30	royale	royale	NNP
18542	5058	31	,	,	,
18542	5058	32	452	452	CD
18542	5058	33	Fried	Fried	NNP
18542	5058	34	,	,	,
18542	5058	35	451	451	CD
18542	5058	36	with	with	IN
18542	5058	37	fine	fine	JJ
18542	5058	38	herbs	herb	NNS
18542	5058	39	,	,	,
18542	5058	40	452	452	CD