id	sid	tid	token	lemma	pos
7223	1	1	THE	the	DT
7223	1	2	BELGIAN	BELGIAN	NNP
7223	1	3	COOK	COOK	NNP
7223	1	4	-	-	HYPH
7223	1	5	BOOK	BOOK	NNP
7223	1	6	By	by	IN
7223	1	7	Various	various	JJ
7223	1	8	Edited	Edited	NNP
7223	1	9	By	by	IN
7223	1	10	Mrs.	Mrs.	NNP
7223	1	11	Brian	Brian	NNP
7223	1	12	Luck	Luck	NNP
7223	1	13	1915	1915	CD
7223	1	14	"	"	``
7223	1	15	Lucullus	Lucullus	NNP
7223	1	16	,	,	,
7223	1	17	whom	whom	WP
7223	1	18	frugality	frugality	NN
7223	1	19	could	could	MD
7223	1	20	charm	charm	VB
7223	1	21	,	,	,
7223	1	22	Ate	eat	VBD
7223	1	23	roasted	roasted	JJ
7223	1	24	turnips	turnip	NNS
7223	1	25	at	at	IN
7223	1	26	the	the	DT
7223	1	27	Sabine	Sabine	NNP
7223	1	28	Farm	Farm	NNP
7223	1	29	.	.	.
7223	1	30	"	"	''
7223	2	1	PREFACE	preface	VB
7223	2	2	The	the	DT
7223	2	3	recipes	recipe	NNS
7223	2	4	in	in	IN
7223	2	5	this	this	DT
7223	2	6	little	little	JJ
7223	2	7	book	book	NN
7223	2	8	have	have	VBP
7223	2	9	been	be	VBN
7223	2	10	sent	send	VBN
7223	2	11	by	by	IN
7223	2	12	Belgian	belgian	JJ
7223	2	13	refugees	refugee	NNS
7223	2	14	from	from	IN
7223	2	15	all	all	DT
7223	2	16	parts	part	NNS
7223	2	17	of	of	IN
7223	2	18	the	the	DT
7223	2	19	United	United	NNP
7223	2	20	Kingdom	Kingdom	NNP
7223	2	21	,	,	,
7223	2	22	and	and	CC
7223	2	23	it	-PRON-	PRP
7223	2	24	is	be	VBZ
7223	2	25	through	through	IN
7223	2	26	the	the	DT
7223	2	27	kindness	kindness	NN
7223	2	28	of	of	IN
7223	2	29	these	these	DT
7223	2	30	correspondents	correspondent	NNS
7223	2	31	that	that	WDT
7223	2	32	I	-PRON-	PRP
7223	2	33	have	have	VBP
7223	2	34	been	be	VBN
7223	2	35	able	able	JJ
7223	2	36	to	to	TO
7223	2	37	compile	compile	VB
7223	2	38	it	-PRON-	PRP
7223	2	39	.	.	.
7223	3	1	It	-PRON-	PRP
7223	3	2	is	be	VBZ
7223	3	3	thought	think	VBN
7223	3	4	,	,	,
7223	3	5	also	also	RB
7223	3	6	,	,	,
7223	3	7	that	that	IN
7223	3	8	British	british	JJ
7223	3	9	cooking	cooking	NN
7223	3	10	may	may	MD
7223	3	11	benefit	benefit	VB
7223	3	12	by	by	IN
7223	3	13	the	the	DT
7223	3	14	study	study	NN
7223	3	15	of	of	IN
7223	3	16	Belgian	belgian	JJ
7223	3	17	dishes	dish	NNS
7223	3	18	.	.	.
7223	4	1	The	the	DT
7223	4	2	perfect	perfect	JJ
7223	4	3	cook	cook	NN
7223	4	4	,	,	,
7223	4	5	like	like	IN
7223	4	6	Mrs.	Mrs.	NNP
7223	4	7	'	'	POS
7223	4	8	Arris	Arris	NNP
7223	4	9	or	or	CC
7223	4	10	the	the	DT
7223	4	11	fourth	fourth	JJ
7223	4	12	dimension	dimension	NN
7223	4	13	,	,	,
7223	4	14	is	be	VBZ
7223	4	15	often	often	RB
7223	4	16	heard	hear	VBN
7223	4	17	of	of	IN
7223	4	18	,	,	,
7223	4	19	but	but	CC
7223	4	20	never	never	RB
7223	4	21	actually	actually	RB
7223	4	22	found	find	VBN
7223	4	23	,	,	,
7223	4	24	so	so	RB
7223	4	25	this	this	DT
7223	4	26	small	small	JJ
7223	4	27	manual	manual	NN
7223	4	28	is	be	VBZ
7223	4	29	offered	offer	VBN
7223	4	30	for	for	IN
7223	4	31	the	the	DT
7223	4	32	use	use	NN
7223	4	33	of	of	IN
7223	4	34	the	the	DT
7223	4	35	work	work	NN
7223	4	36	-	-	HYPH
7223	4	37	a	a	DT
7223	4	38	-	-	HYPH
7223	4	39	day	day	NN
7223	4	40	and	and	CC
7223	4	41	inexperienced	inexperienced	JJ
7223	4	42	mistress	mistress	NN
7223	4	43	and	and	CC
7223	4	44	maid	maid	NN
7223	4	45	.	.	.
7223	5	1	It	-PRON-	PRP
7223	5	2	is	be	VBZ
7223	5	3	not	not	RB
7223	5	4	written	write	VBN
7223	5	5	in	in	IN
7223	5	6	the	the	DT
7223	5	7	interests	interest	NNS
7223	5	8	of	of	IN
7223	5	9	millionaires	millionaire	NNS
7223	5	10	.	.	.
7223	6	1	The	the	DT
7223	6	2	recipes	recipe	NNS
7223	6	3	are	be	VBP
7223	6	4	simple	simple	JJ
7223	6	5	,	,	,
7223	6	6	and	and	CC
7223	6	7	most	most	RBS
7223	6	8	inexpensive	inexpensive	JJ
7223	6	9	,	,	,
7223	6	10	rather	rather	RB
7223	6	11	for	for	IN
7223	6	12	persons	person	NNS
7223	6	13	of	of	IN
7223	6	14	moderate	moderate	JJ
7223	6	15	means	mean	NNS
7223	6	16	than	than	IN
7223	6	17	for	for	IN
7223	6	18	those	those	DT
7223	6	19	who	who	WP
7223	6	20	can	can	MD
7223	6	21	follow	follow	VB
7223	6	22	the	the	DT
7223	6	23	famous	famous	JJ
7223	6	24	directions	direction	NNS
7223	6	25	for	for	IN
7223	6	26	a	a	DT
7223	6	27	certain	certain	JJ
7223	6	28	savory	savory	NN
7223	6	29	:	:	:
7223	6	30	"	"	``
7223	6	31	Take	take	VB
7223	6	32	a	a	DT
7223	6	33	leg	leg	NN
7223	6	34	of	of	IN
7223	6	35	mutton	mutton	NN
7223	6	36	,	,	,
7223	6	37	"	"	''
7223	6	38	etc	etc	FW
7223	6	39	.	.	.
7223	7	1	A	a	DT
7223	7	2	shelf	shelf	NN
7223	7	3	of	of	IN
7223	7	4	provisions	provision	NNS
7223	7	5	should	should	MD
7223	7	6	be	be	VB
7223	7	7	valued	value	VBN
7223	7	8	,	,	,
7223	7	9	like	like	IN
7223	7	10	love	love	NN
7223	7	11	-	-	HYPH
7223	7	12	making	making	NN
7223	7	13	,	,	,
7223	7	14	not	not	RB
7223	7	15	only	only	RB
7223	7	16	for	for	IN
7223	7	17	itself	-PRON-	PRP
7223	7	18	but	but	CC
7223	7	19	for	for	IN
7223	7	20	what	what	WP
7223	7	21	it	-PRON-	PRP
7223	7	22	may	may	MD
7223	7	23	become	become	VB
7223	7	24	.	.	.
7223	8	1	SAVORIES	savory	NNS
7223	8	2	:	:	:
7223	8	3	If	if	IN
7223	8	4	you	-PRON-	PRP
7223	8	5	serve	serve	VBP
7223	8	6	these	these	DT
7223	8	7	,	,	,
7223	8	8	let	let	VB
7223	8	9	them	-PRON-	PRP
7223	8	10	be	be	VB
7223	8	11	,	,	,
7223	8	12	like	like	IN
7223	8	13	an	an	DT
7223	8	14	ankle	ankle	NN
7223	8	15	,	,	,
7223	8	16	small	small	JJ
7223	8	17	and	and	CC
7223	8	18	neat	neat	JJ
7223	8	19	and	and	CC
7223	8	20	alluring	alluring	NNP
7223	8	21	.	.	.
7223	9	1	This	this	DT
7223	9	2	dish	dish	NN
7223	9	3	is	be	VBZ
7223	9	4	not	not	RB
7223	9	5	obligatory	obligatory	JJ
7223	9	6	;	;	:
7223	9	7	recollect	recollect	JJ
7223	9	8	that	that	IN
7223	9	9	it	-PRON-	PRP
7223	9	10	is	be	VBZ
7223	9	11	but	but	CC
7223	9	12	a	a	DT
7223	9	13	culinary	culinary	JJ
7223	9	14	work	work	NN
7223	9	15	of	of	IN
7223	9	16	supererogation	supererogation	NN
7223	9	17	.	.	.
7223	10	1	SOUP	SOUP	NNP
7223	10	2	:	:	:
7223	10	3	Let	let	VB
7223	10	4	your	-PRON-	PRP$
7223	10	5	soup	soup	NN
7223	10	6	be	be	VB
7223	10	7	extremely	extremely	RB
7223	10	8	hot	hot	JJ
7223	10	9	;	;	:
7223	10	10	do	do	VB
7223	10	11	not	not	RB
7223	10	12	let	let	VB
7223	10	13	it	-PRON-	PRP
7223	10	14	be	be	VB
7223	10	15	like	like	IN
7223	10	16	the	the	DT
7223	10	17	Laodiceans	Laodiceans	NNPS
7223	10	18	.	.	.
7223	11	1	You	-PRON-	PRP
7223	11	2	know	know	VBP
7223	11	3	what	what	WP
7223	11	4	St.	St.	NNP
7223	11	5	John	John	NNP
7223	11	6	said	say	VBD
7223	11	7	about	about	IN
7223	11	8	them	-PRON-	PRP
7223	11	9	,	,	,
7223	11	10	and	and	CC
7223	11	11	you	-PRON-	PRP
7223	11	12	would	would	MD
7223	11	13	be	be	VB
7223	11	14	sorry	sorry	JJ
7223	11	15	to	to	TO
7223	11	16	think	think	VB
7223	11	17	of	of	IN
7223	11	18	your	-PRON-	PRP$
7223	11	19	soup	soup	NN
7223	11	20	sharing	share	VBG
7223	11	21	the	the	DT
7223	11	22	fate	fate	NN
7223	11	23	which	which	WDT
7223	11	24	he	-PRON-	PRP
7223	11	25	describes	describe	VBZ
7223	11	26	with	with	IN
7223	11	27	such	such	JJ
7223	11	28	saintly	saintly	RB
7223	11	29	verve	verve	NN
7223	11	30	.	.	.
7223	12	1	Be	be	VB
7223	12	2	sure	sure	JJ
7223	12	3	that	that	IN
7223	12	4	your	-PRON-	PRP$
7223	12	5	soup	soup	NN
7223	12	6	has	have	VBZ
7223	12	7	a	a	DT
7223	12	8	good	good	JJ
7223	12	9	foundation	foundation	NN
7223	12	10	,	,	,
7223	12	11	and	and	CC
7223	12	12	avoid	avoid	VB
7223	12	13	the	the	DT
7223	12	14	Italian	italian	JJ
7223	12	15	method	method	NN
7223	12	16	of	of	IN
7223	12	17	making	make	VBG
7223	12	18	_	_	NNP
7223	12	19	consommé	consommé	NN
7223	12	20	_	_	NNP
7223	12	21	,	,	,
7223	12	22	which	which	WDT
7223	12	23	is	be	VBZ
7223	12	24	to	to	TO
7223	12	25	put	put	VB
7223	12	26	a	a	DT
7223	12	27	pot	pot	NN
7223	12	28	of	of	IN
7223	12	29	water	water	NN
7223	12	30	on	on	RP
7223	12	31	to	to	IN
7223	12	32	warm	warm	NNP
7223	12	33	and	and	CC
7223	12	34	to	to	TO
7223	12	35	drive	drive	VB
7223	12	36	a	a	DT
7223	12	37	cow	cow	NN
7223	12	38	past	past	IN
7223	12	39	the	the	DT
7223	12	40	door	door	NN
7223	12	41	.	.	.
7223	13	1	FISH	FISH	NNS
7223	13	2	:	:	:
7223	13	3	It	-PRON-	PRP
7223	13	4	is	be	VBZ
7223	13	5	a	a	DT
7223	13	6	truism	truism	NN
7223	13	7	to	to	TO
7223	13	8	say	say	VB
7223	13	9	that	that	IN
7223	13	10	fish	fish	NN
7223	13	11	should	should	MD
7223	13	12	be	be	VB
7223	13	13	absolutely	absolutely	RB
7223	13	14	fresh	fresh	JJ
7223	13	15	,	,	,
7223	13	16	yet	yet	CC
7223	13	17	only	only	RB
7223	13	18	too	too	RB
7223	13	19	many	many	JJ
7223	13	20	cooks	cook	NNS
7223	13	21	think	think	VBP
7223	13	22	,	,	,
7223	13	23	during	during	IN
7223	13	24	the	the	DT
7223	13	25	week	week	NN
7223	13	26	-	-	HYPH
7223	13	27	end	end	NN
7223	13	28	,	,	,
7223	13	29	that	that	DT
7223	13	30	fish	fish	NN
7223	13	31	is	be	VBZ
7223	13	32	like	like	IN
7223	13	33	the	the	DT
7223	13	34	manna	manna	NN
7223	13	35	of	of	IN
7223	13	36	the	the	DT
7223	13	37	Hebrews	Hebrews	NNPS
7223	13	38	,	,	,
7223	13	39	which	which	WDT
7223	13	40	was	be	VBD
7223	13	41	imbued	imbue	VBN
7223	13	42	with	with	IN
7223	13	43	Sabbatarian	sabbatarian	JJ
7223	13	44	principles	principle	NNS
7223	13	45	that	that	WDT
7223	13	46	kept	keep	VBD
7223	13	47	it	-PRON-	PRP
7223	13	48	fresh	fresh	JJ
7223	13	49	from	from	IN
7223	13	50	Saturday	Saturday	NNP
7223	13	51	to	to	IN
7223	13	52	Monday	Monday	NNP
7223	13	53	.	.	.
7223	14	1	I	-PRON-	PRP
7223	14	2	implore	implore	VBP
7223	14	3	of	of	IN
7223	14	4	you	-PRON-	PRP
7223	14	5	to	to	TO
7223	14	6	think	think	VB
7223	14	7	differently	differently	RB
7223	14	8	about	about	IN
7223	14	9	fish	fish	NN
7223	14	10	.	.	.
7223	15	1	It	-PRON-	PRP
7223	15	2	is	be	VBZ
7223	15	3	a	a	DT
7223	15	4	most	most	RBS
7223	15	5	nourishing	nourishing	JJ
7223	15	6	and	and	CC
7223	15	7	strengthening	strengthen	VBG
7223	15	8	food	food	NN
7223	15	9	--	--	:
7223	15	10	other	other	JJ
7223	15	11	qualities	quality	NNS
7223	15	12	it	-PRON-	PRP
7223	15	13	has	have	VBZ
7223	15	14	,	,	,
7223	15	15	too	too	RB
7223	15	16	,	,	,
7223	15	17	if	if	IN
7223	15	18	one	one	PRP
7223	15	19	must	must	MD
7223	15	20	believe	believe	VB
7223	15	21	the	the	DT
7223	15	22	anecdote	anecdote	NN
7223	15	23	of	of	IN
7223	15	24	the	the	DT
7223	15	25	Sultan	Sultan	NNP
7223	15	26	Saladin	Saladin	NNP
7223	15	27	and	and	CC
7223	15	28	the	the	DT
7223	15	29	two	two	CD
7223	15	30	anchorites	anchorite	NNS
7223	15	31	.	.	.
7223	16	1	MEAT	meat	NN
7223	16	2	:	:	:
7223	16	3	If	if	IN
7223	16	4	your	-PRON-	PRP$
7223	16	5	meat	meat	NN
7223	16	6	must	must	MD
7223	16	7	be	be	VB
7223	16	8	cooked	cook	VBN
7223	16	9	in	in	IN
7223	16	10	water	water	NN
7223	16	11	,	,	,
7223	16	12	let	let	VB
7223	16	13	it	-PRON-	PRP
7223	16	14	not	not	RB
7223	16	15	boil	boil	VB
7223	16	16	but	but	CC
7223	16	17	merely	merely	RB
7223	16	18	simmer	simmer	NN
7223	16	19	;	;	:
7223	16	20	let	let	VB
7223	16	21	the	the	DT
7223	16	22	pot	pot	NN
7223	16	23	just	just	RB
7223	16	24	whisper	whisper	VB
7223	16	25	agreeably	agreeably	RB
7223	16	26	of	of	IN
7223	16	27	a	a	DT
7223	16	28	good	good	JJ
7223	16	29	dish	dish	NN
7223	16	30	to	to	TO
7223	16	31	come	come	VB
7223	16	32	.	.	.
7223	17	1	Do	do	VBP
7223	17	2	you	-PRON-	PRP
7223	17	3	know	know	VB
7223	17	4	what	what	WP
7223	17	5	an	an	DT
7223	17	6	English	English	NNP
7223	17	7	tourist	tourist	NN
7223	17	8	said	say	VBD
7223	17	9	,	,	,
7223	17	10	looking	look	VBG
7223	17	11	into	into	IN
7223	17	12	a	a	DT
7223	17	13	Moorish	moorish	JJ
7223	17	14	cooking	cooking	NN
7223	17	15	-	-	HYPH
7223	17	16	pot	pot	NN
7223	17	17	?	?	.
7223	18	1	"	"	``
7223	18	2	What	what	WP
7223	18	3	have	have	VBP
7223	18	4	you	-PRON-	PRP
7223	18	5	got	get	VBN
7223	18	6	there	there	RB
7223	18	7	?	?	.
7223	19	1	Mutton	mutton	NN
7223	19	2	and	and	CC
7223	19	3	rice	rice	NN
7223	19	4	?	?	.
7223	19	5	"	"	''
7223	20	1	"	"	``
7223	20	2	For	for	IN
7223	20	3	the	the	DT
7223	20	4	moment	moment	NN
7223	20	5	,	,	,
7223	20	6	Sidi	Sidi	NNP
7223	20	7	,	,	,
7223	20	8	it	-PRON-	PRP
7223	20	9	is	be	VBZ
7223	20	10	mutton	mutton	NN
7223	20	11	and	and	CC
7223	20	12	rice	rice	NN
7223	20	13	,	,	,
7223	20	14	"	"	''
7223	20	15	said	say	VBD
7223	20	16	the	the	DT
7223	20	17	Moorish	moorish	JJ
7223	20	18	cook	cook	NN
7223	20	19	;	;	:
7223	20	20	"	"	``
7223	20	21	but	but	CC
7223	20	22	in	in	IN
7223	20	23	two	two	CD
7223	20	24	hours	hour	NNS
7223	20	25	,	,	,
7223	20	26	inshallah	inshallah	NNP
7223	20	27	,	,	,
7223	20	28	when	when	WRB
7223	20	29	the	the	DT
7223	20	30	garlic	garlic	NN
7223	20	31	has	have	VBZ
7223	20	32	kissed	kiss	VBN
7223	20	33	the	the	DT
7223	20	34	pot	pot	NN
7223	20	35	,	,	,
7223	20	36	it	-PRON-	PRP
7223	20	37	will	will	MD
7223	20	38	be	be	VB
7223	20	39	the	the	DT
7223	20	40	most	most	RBS
7223	20	41	delicious	delicious	JJ
7223	20	42	comforter	comforter	NN
7223	20	43	from	from	IN
7223	20	44	Mecca	Mecca	NNP
7223	20	45	to	to	IN
7223	20	46	Casa	Casa	NNP
7223	20	47	Blanca	Blanca	NNP
7223	20	48	.	.	.
7223	20	49	"	"	''
7223	21	1	Simmer	simmer	NN
7223	21	2	and	and	CC
7223	21	3	season	season	NN
7223	21	4	,	,	,
7223	21	5	then	then	RB
7223	21	6	,	,	,
7223	21	7	your	-PRON-	PRP$
7223	21	8	meats	meat	NNS
7223	21	9	,	,	,
7223	21	10	and	and	CC
7223	21	11	let	let	VB
7223	21	12	the	the	DT
7223	21	13	onion	onion	NN
7223	21	14	(	(	-LRB-
7223	21	15	if	if	IN
7223	21	16	not	not	RB
7223	21	17	garlic	garlic	JJ
7223	21	18	)	)	-RRB-
7223	21	19	just	just	RB
7223	21	20	kiss	kiss	VBP
7223	21	21	the	the	DT
7223	21	22	pot	pot	NN
7223	21	23	,	,	,
7223	21	24	even	even	RB
7223	21	25	if	if	IN
7223	21	26	you	-PRON-	PRP
7223	21	27	allow	allow	VBP
7223	21	28	no	no	DT
7223	21	29	further	further	JJ
7223	21	30	intimacy	intimacy	NN
7223	21	31	between	between	IN
7223	21	32	them	-PRON-	PRP
7223	21	33	.	.	.
7223	22	1	Use	Use	NNP
7223	22	2	bay	bay	NN
7223	22	3	-	-	HYPH
7223	22	4	leaves	leave	NNS
7223	22	5	,	,	,
7223	22	6	spices	spice	NNS
7223	22	7	,	,	,
7223	22	8	herbs	herb	NNS
7223	22	9	of	of	IN
7223	22	10	all	all	DT
7223	22	11	sorts	sort	NNS
7223	22	12	,	,	,
7223	22	13	vinegar	vinegar	NN
7223	22	14	,	,	,
7223	22	15	cloves	clove	NNS
7223	22	16	;	;	:
7223	22	17	and	and	CC
7223	22	18	never	never	RB
7223	22	19	forget	forget	VB
7223	22	20	pepper	pepper	NN
7223	22	21	and	and	CC
7223	22	22	salt	salt	NN
7223	22	23	.	.	.
7223	23	1	Game	game	NN
7223	23	2	is	be	VBZ
7223	23	3	like	like	IN
7223	23	4	Love	Love	NNP
7223	23	5	,	,	,
7223	23	6	the	the	DT
7223	23	7	best	well	RBS
7223	23	8	appreciated	appreciated	JJ
7223	23	9	when	when	WRB
7223	23	10	it	-PRON-	PRP
7223	23	11	begins	begin	VBZ
7223	23	12	to	to	TO
7223	23	13	go	go	VB
7223	23	14	.	.	.
7223	24	1	Only	only	JJ
7223	24	2	experience	experience	NN
7223	24	3	will	will	MD
7223	24	4	teach	teach	VB
7223	24	5	you	-PRON-	PRP
7223	24	6	,	,	,
7223	24	7	on	on	IN
7223	24	8	blowing	blow	VBG
7223	24	9	up	up	RP
7223	24	10	the	the	DT
7223	24	11	breast	breast	NN
7223	24	12	feathers	feather	NNS
7223	24	13	of	of	IN
7223	24	14	a	a	DT
7223	24	15	pheasant	pheasant	NN
7223	24	16	,	,	,
7223	24	17	whether	whether	IN
7223	24	18	it	-PRON-	PRP
7223	24	19	ought	ought	MD
7223	24	20	to	to	TO
7223	24	21	be	be	VB
7223	24	22	cooked	cook	VBN
7223	24	23	to	to	IN
7223	24	24	-	-	HYPH
7223	24	25	day	day	NN
7223	24	26	or	or	CC
7223	24	27	to	to	NN
7223	24	28	-	-	HYPH
7223	24	29	morrow	morrow	NNP
7223	24	30	.	.	.
7223	25	1	Men	man	NNS
7223	25	2	,	,	,
7223	25	3	as	as	IN
7223	25	4	a	a	DT
7223	25	5	rule	rule	NN
7223	25	6	,	,	,
7223	25	7	are	be	VBP
7223	25	8	very	very	RB
7223	25	9	particular	particular	JJ
7223	25	10	about	about	IN
7223	25	11	the	the	DT
7223	25	12	dressing	dressing	NN
7223	25	13	of	of	IN
7223	25	14	game	game	NN
7223	25	15	,	,	,
7223	25	16	though	though	IN
7223	25	17	they	-PRON-	PRP
7223	25	18	may	may	MD
7223	25	19	not	not	RB
7223	25	20	all	all	DT
7223	25	21	be	be	VB
7223	25	22	able	able	JJ
7223	25	23	to	to	TO
7223	25	24	tell	tell	VB
7223	25	25	,	,	,
7223	25	26	like	like	IN
7223	25	27	the	the	DT
7223	25	28	Frenchman	Frenchman	NNP
7223	25	29	,	,	,
7223	25	30	upon	upon	IN
7223	25	31	which	which	WDT
7223	25	32	of	of	IN
7223	25	33	her	-PRON-	PRP$
7223	25	34	legs	leg	NNS
7223	25	35	a	a	DT
7223	25	36	partridge	partridge	NN
7223	25	37	was	be	VBD
7223	25	38	in	in	IN
7223	25	39	the	the	DT
7223	25	40	habit	habit	NN
7223	25	41	of	of	IN
7223	25	42	sitting	sit	VBG
7223	25	43	.	.	.
7223	26	1	Game	game	NN
7223	26	2	should	should	MD
7223	26	3	be	be	VB
7223	26	4	underdone	underdone	JJ
7223	26	5	rather	rather	RB
7223	26	6	than	than	IN
7223	26	7	well	well	RB
7223	26	8	done	do	VBN
7223	26	9	;	;	:
7223	26	10	it	-PRON-	PRP
7223	26	11	should	should	MD
7223	26	12	never	never	RB
7223	26	13	be	be	VB
7223	26	14	without	without	IN
7223	26	15	well	well	RB
7223	26	16	-	-	HYPH
7223	26	17	buttered	butter	VBN
7223	26	18	toast	toast	NN
7223	26	19	underneath	underneath	IN
7223	26	20	it	-PRON-	PRP
7223	26	21	to	to	TO
7223	26	22	collect	collect	VB
7223	26	23	the	the	DT
7223	26	24	gravy	gravy	NN
7223	26	25	,	,	,
7223	26	26	and	and	CC
7223	26	27	the	the	DT
7223	26	28	knife	knife	NN
7223	26	29	to	to	TO
7223	26	30	carve	carve	VB
7223	26	31	it	-PRON-	PRP
7223	26	32	with	with	IN
7223	26	33	should	should	MD
7223	26	34	be	be	VB
7223	26	35	very	very	RB
7223	26	36	,	,	,
7223	26	37	very	very	RB
7223	26	38	sharp	sharp	JJ
7223	26	39	.	.	.
7223	27	1	VEGETABLES	vegetable	NNS
7223	27	2	:	:	:
7223	27	3	Nearly	nearly	RB
7223	27	4	all	all	PDT
7223	27	5	these	these	DT
7223	27	6	are	be	VBP
7223	27	7	at	at	IN
7223	27	8	their	-PRON-	PRP$
7223	27	9	best	good	JJS
7223	27	10	(	(	-LRB-
7223	27	11	like	like	IN
7223	27	12	brunettes	brunette	NNS
7223	27	13	)	)	-RRB-
7223	27	14	just	just	RB
7223	27	15	before	before	IN
7223	27	16	they	-PRON-	PRP
7223	27	17	are	be	VBP
7223	27	18	fully	fully	RB
7223	27	19	matured	mature	VBN
7223	27	20	.	.	.
7223	28	1	So	so	RB
7223	28	2	says	say	VBZ
7223	28	3	a	a	DT
7223	28	4	great	great	JJ
7223	28	5	authority	authority	NN
7223	28	6	,	,	,
7223	28	7	and	and	CC
7223	28	8	no	no	RB
7223	28	9	doubt	doubt	RB
7223	28	10	he	-PRON-	PRP
7223	28	11	is	be	VBZ
7223	28	12	thinking	think	VBG
7223	28	13	of	of	IN
7223	28	14	young	young	JJ
7223	28	15	peas	pea	NNS
7223	28	16	and	and	CC
7223	28	17	beans	bean	NNS
7223	28	18	,	,	,
7223	28	19	lettuces	lettuce	NNS
7223	28	20	and	and	CC
7223	28	21	asparagus	asparagus	NN
7223	28	22	.	.	.
7223	29	1	Try	try	VB
7223	29	2	to	to	TO
7223	29	3	dress	dress	VB
7223	29	4	such	such	JJ
7223	29	5	things	thing	NNS
7223	29	6	as	as	IN
7223	29	7	potatoes	potato	NNS
7223	29	8	,	,	,
7223	29	9	parsnips	parsnip	NNS
7223	29	10	,	,	,
7223	29	11	cabbages	cabbage	NNS
7223	29	12	,	,	,
7223	29	13	carrots	carrot	NNS
7223	29	14	,	,	,
7223	29	15	in	in	IN
7223	29	16	other	other	JJ
7223	29	17	ways	way	NNS
7223	29	18	than	than	IN
7223	29	19	simply	simply	RB
7223	29	20	boiled	boil	VBN
7223	29	21	in	in	IN
7223	29	22	water	water	NN
7223	29	23	,	,	,
7223	29	24	for	for	IN
7223	29	25	the	the	DT
7223	29	26	water	water	NN
7223	29	27	often	often	RB
7223	29	28	removes	remove	VBZ
7223	29	29	the	the	DT
7223	29	30	flavor	flavor	NN
7223	29	31	and	and	CC
7223	29	32	leaves	leave	VBZ
7223	29	33	the	the	DT
7223	29	34	fiber	fiber	NN
7223	29	35	.	.	.
7223	30	1	Do	do	VB
7223	30	2	not	not	RB
7223	30	3	let	let	VB
7223	30	4	your	-PRON-	PRP$
7223	30	5	vegetable	vegetable	NN
7223	30	6	-	-	HYPH
7223	30	7	dishes	dish	NNS
7223	30	8	remind	remind	VB
7223	30	9	your	-PRON-	PRP$
7223	30	10	guests	guest	NNS
7223	30	11	of	of	IN
7223	30	12	Froissart	Froissart	NNP
7223	30	13	's	's	POS
7223	30	14	account	account	NN
7223	30	15	of	of	IN
7223	30	16	Scotchmen	Scotchmen	NNP
7223	30	17	's	's	POS
7223	30	18	food	food	NN
7223	30	19	,	,	,
7223	30	20	which	which	WDT
7223	30	21	was	be	VBD
7223	30	22	"	"	``
7223	30	23	rubbed	rub	VBN
7223	30	24	in	in	IN
7223	30	25	a	a	DT
7223	30	26	little	little	JJ
7223	30	27	water	water	NN
7223	30	28	.	.	.
7223	30	29	"	"	''
7223	31	1	SWEETS	SWEETS	NNP
7223	31	2	:	:	:
7223	31	3	It	-PRON-	PRP
7223	31	4	is	be	VBZ
7223	31	5	difficult	difficult	JJ
7223	31	6	to	to	TO
7223	31	7	give	give	VB
7223	31	8	any	any	DT
7223	31	9	general	general	JJ
7223	31	10	directions	direction	NNS
7223	31	11	for	for	IN
7223	31	12	sweets	sweet	NNS
7223	31	13	.	.	.
7223	32	1	They	-PRON-	PRP
7223	32	2	should	should	MD
7223	32	3	be	be	VB
7223	32	4	made	make	VBN
7223	32	5	to	to	TO
7223	32	6	look	look	VB
7223	32	7	attractive	attractive	JJ
7223	32	8	,	,	,
7223	32	9	and	and	CC
7223	32	10	they	-PRON-	PRP
7223	32	11	should	should	MD
7223	32	12	be	be	VB
7223	32	13	constantly	constantly	RB
7223	32	14	varied	varied	JJ
7223	32	15	.	.	.
7223	33	1	The	the	DT
7223	33	2	same	same	JJ
7223	33	3	remarks	remark	NNS
7223	33	4	apply	apply	VBP
7223	33	5	to	to	IN
7223	33	6	savories	savory	NNS
7223	33	7	,	,	,
7223	33	8	which	which	WDT
7223	33	9	last	last	RB
7223	33	10	ought	ought	MD
7223	33	11	always	always	RB
7223	33	12	to	to	TO
7223	33	13	be	be	VB
7223	33	14	highly	highly	RB
7223	33	15	seasoned	season	VBN
7223	33	16	,	,	,
7223	33	17	whether	whether	IN
7223	33	18	hot	hot	JJ
7223	33	19	or	or	CC
7223	33	20	cold	cold	JJ
7223	33	21	.	.	.
7223	34	1	MADE	MADE	NNP
7223	34	2	DISHES	dish	NNS
7223	34	3	are	be	VBP
7223	34	4	a	a	DT
7223	34	5	great	great	JJ
7223	34	6	feature	feature	NN
7223	34	7	in	in	IN
7223	34	8	this	this	DT
7223	34	9	little	little	JJ
7223	34	10	book	book	NN
7223	34	11	.	.	.
7223	35	1	I	-PRON-	PRP
7223	35	2	have	have	VBP
7223	35	3	tried	try	VBN
7223	35	4	to	to	TO
7223	35	5	help	help	VB
7223	35	6	those	those	DT
7223	35	7	small	small	JJ
7223	35	8	households	household	NNS
7223	35	9	who	who	WP
7223	35	10	cook	cook	VBP
7223	35	11	,	,	,
7223	35	12	let	let	VB
7223	35	13	us	-PRON-	PRP
7223	35	14	say	say	VB
7223	35	15	,	,	,
7223	35	16	a	a	DT
7223	35	17	leg	leg	NN
7223	35	18	of	of	IN
7223	35	19	mutton	mutton	NN
7223	35	20	on	on	IN
7223	35	21	Sunday	Sunday	NNP
7223	35	22	,	,	,
7223	35	23	and	and	CC
7223	35	24	then	then	RB
7223	35	25	see	see	VB
7223	35	26	it	-PRON-	PRP
7223	35	27	meander	meander	VB
7223	35	28	through	through	IN
7223	35	29	the	the	DT
7223	35	30	week	week	NN
7223	35	31	in	in	IN
7223	35	32	various	various	JJ
7223	35	33	guises	guise	NNS
7223	35	34	till	till	IN
7223	35	35	it	-PRON-	PRP
7223	35	36	ends	end	VBZ
7223	35	37	its	-PRON-	PRP$
7223	35	38	days	day	NNS
7223	35	39	honorable	honorable	JJ
7223	35	40	as	as	IN
7223	35	41	soup	soup	NN
7223	35	42	on	on	IN
7223	35	43	the	the	DT
7223	35	44	following	follow	VBG
7223	35	45	Friday	Friday	NNP
7223	35	46	.	.	.
7223	36	1	Endeavor	endeavor	NN
7223	36	2	to	to	TO
7223	36	3	hide	hide	VB
7223	36	4	from	from	IN
7223	36	5	your	-PRON-	PRP$
7223	36	6	husband	husband	NN
7223	36	7	that	that	IN
7223	36	8	you	-PRON-	PRP
7223	36	9	are	be	VBP
7223	36	10	making	make	VBG
7223	36	11	that	that	DT
7223	36	12	leg	leg	NN
7223	36	13	of	of	IN
7223	36	14	mutton	mutton	NN
7223	36	15	almost	almost	RB
7223	36	16	achieve	achieve	VBP
7223	36	17	eternal	eternal	JJ
7223	36	18	life	life	NN
7223	36	19	.	.	.
7223	37	1	It	-PRON-	PRP
7223	37	2	is	be	VBZ
7223	37	3	noticeable	noticeable	JJ
7223	37	4	that	that	IN
7223	37	5	men	man	NNS
7223	37	6	are	be	VBP
7223	37	7	attracted	attract	VBN
7223	37	8	to	to	IN
7223	37	9	a	a	DT
7223	37	10	house	house	NN
7223	37	11	where	where	WRB
7223	37	12	there	there	EX
7223	37	13	is	be	VBZ
7223	37	14	good	good	JJ
7223	37	15	cooking	cooking	NN
7223	37	16	,	,	,
7223	37	17	and	and	CC
7223	37	18	the	the	DT
7223	37	19	most	most	RBS
7223	37	20	unapproachable	unapproachable	JJ
7223	37	21	beings	being	NNS
7223	37	22	are	be	VBP
7223	37	23	rendered	render	VBN
7223	37	24	accessible	accessible	JJ
7223	37	25	by	by	IN
7223	37	26	the	the	DT
7223	37	27	pleasantness	pleasantness	NN
7223	37	28	of	of	IN
7223	37	29	a	a	DT
7223	37	30	_	_	NNP
7223	37	31	soufflé	soufflé	NNP
7223	37	32	_	_	NNP
7223	37	33	,	,	,
7223	37	34	or	or	CC
7223	37	35	the	the	DT
7223	37	36	aroma	aroma	NN
7223	37	37	of	of	IN
7223	37	38	a	a	DT
7223	37	39	roast	roast	NN
7223	37	40	duck	duck	NN
7223	37	41	.	.	.
7223	38	1	You	-PRON-	PRP
7223	38	2	must	must	MD
7223	38	3	have	have	VB
7223	38	4	observed	observe	VBN
7223	38	5	that	that	IN
7223	38	6	a	a	DT
7223	38	7	certain	certain	JJ
7223	38	8	number	number	NN
7223	38	9	of	of	IN
7223	38	10	single	single	JJ
7223	38	11	men	man	NNS
7223	38	12	have	have	VBP
7223	38	13	their	-PRON-	PRP$
7223	38	14	hearts	heart	NNS
7223	38	15	very	very	RB
7223	38	16	"	"	``
7223	38	17	wishful	wishful	JJ
7223	38	18	"	"	''
7223	38	19	towards	towards	IN
7223	38	20	their	-PRON-	PRP$
7223	38	21	cook	cook	NN
7223	38	22	.	.	.
7223	39	1	Not	not	RB
7223	39	2	infrequently	infrequently	RB
7223	39	3	they	-PRON-	PRP
7223	39	4	marry	marry	VBP
7223	39	5	that	that	DT
7223	39	6	cook	cook	NN
7223	39	7	;	;	:
7223	39	8	but	but	CC
7223	39	9	it	-PRON-	PRP
7223	39	10	is	be	VBZ
7223	39	11	less	less	JJR
7223	39	12	that	that	IN
7223	39	13	she	-PRON-	PRP
7223	39	14	is	be	VBZ
7223	39	15	a	a	DT
7223	39	16	good	good	JJ
7223	39	17	and	and	CC
7223	39	18	charming	charming	JJ
7223	39	19	woman	woman	NN
7223	39	20	than	than	IN
7223	39	21	that	that	IN
7223	39	22	she	-PRON-	PRP
7223	39	23	is	be	VBZ
7223	39	24	a	a	DT
7223	39	25	good	good	JJ
7223	39	26	and	and	CC
7223	39	27	charming	charming	JJ
7223	39	28	cook	cook	NN
7223	39	29	.	.	.
7223	40	1	Ponder	ponder	VB
7223	40	2	this	this	DT
7223	40	3	,	,	,
7223	40	4	therefore	therefore	RB
7223	40	5	;	;	:
7223	40	6	for	for	IN
7223	40	7	I	-PRON-	PRP
7223	40	8	have	have	VBP
7223	40	9	known	know	VBN
7223	40	10	men	man	NNS
7223	40	11	otherwise	otherwise	RB
7223	40	12	happy	happy	JJ
7223	40	13	,	,	,
7223	40	14	who	who	WP
7223	40	15	long	long	RB
7223	40	16	for	for	IN
7223	40	17	a	a	DT
7223	40	18	good	good	JJ
7223	40	19	beef	beef	NN
7223	40	20	-	-	HYPH
7223	40	21	steak	steak	NN
7223	40	22	pudding	pudding	NN
7223	40	23	as	as	RB
7223	40	24	vainly	vainly	RB
7223	40	25	as	as	IN
7223	40	26	the	the	DT
7223	40	27	Golden	Golden	NNP
7223	40	28	Ass	Ass	NNP
7223	40	29	longed	long	VBD
7223	40	30	for	for	IN
7223	40	31	a	a	DT
7223	40	32	meal	meal	NN
7223	40	33	of	of	IN
7223	40	34	roses	rose	NNS
7223	40	35	.	.	.
7223	41	1	Try	try	VB
7223	41	2	these	these	DT
7223	41	3	recipes	recipe	NNS
7223	41	4	,	,	,
7223	41	5	for	for	IN
7223	41	6	really	really	RB
7223	41	7	good	good	JJ
7223	41	8	rissoles	rissole	NNS
7223	41	9	and	and	CC
7223	41	10	hashes	hash	NNS
7223	41	11	.	.	.
7223	42	1	Twice	twice	RB
7223	42	2	-	-	HYPH
7223	42	3	cooked	cook	VBN
7223	42	4	meat	meat	NN
7223	42	5	can	can	MD
7223	42	6	always	always	RB
7223	42	7	be	be	VB
7223	42	8	alleviated	alleviate	VBN
7223	42	9	by	by	IN
7223	42	10	mushrooms	mushroom	NNS
7223	42	11	or	or	CC
7223	42	12	tomatoes	tomato	NNS
7223	42	13	.	.	.
7223	43	1	Remember	remember	VB
7223	43	2	that	that	IN
7223	43	3	the	the	DT
7223	43	4	discovery	discovery	NN
7223	43	5	of	of	IN
7223	43	6	a	a	DT
7223	43	7	new	new	JJ
7223	43	8	dish	dish	NN
7223	43	9	is	be	VBZ
7223	43	10	of	of	IN
7223	43	11	more	more	JJR
7223	43	12	use	use	NN
7223	43	13	than	than	IN
7223	43	14	the	the	DT
7223	43	15	discovery	discovery	NN
7223	43	16	of	of	IN
7223	43	17	a	a	DT
7223	43	18	new	new	JJ
7223	43	19	star,--besides	star,--besides	NNP
7223	43	20	which	which	WDT
7223	43	21	,	,	,
7223	43	22	you	-PRON-	PRP
7223	43	23	will	will	MD
7223	43	24	get	get	VB
7223	43	25	much	much	RB
7223	43	26	more	more	JJR
7223	43	27	praise	praise	NN
7223	43	28	for	for	IN
7223	43	29	it	-PRON-	PRP
7223	43	30	.	.	.
7223	44	1	And	and	CC
7223	44	2	if	if	IN
7223	44	3	on	on	IN
7223	44	4	Wednesday	Wednesday	NNP
7223	44	5	you	-PRON-	PRP
7223	44	6	find	find	VBP
7223	44	7	that	that	IN
7223	44	8	you	-PRON-	PRP
7223	44	9	have	have	VBP
7223	44	10	to	to	TO
7223	44	11	eat	eat	VB
7223	44	12	the	the	DT
7223	44	13	same	same	JJ
7223	44	14	part	part	NN
7223	44	15	of	of	IN
7223	44	16	the	the	DT
7223	44	17	very	very	RB
7223	44	18	same	same	JJ
7223	44	19	animal	animal	NN
7223	44	20	that	that	WDT
7223	44	21	you	-PRON-	PRP
7223	44	22	had	have	VBD
7223	44	23	on	on	IN
7223	44	24	Monday	Monday	NNP
7223	44	25	,	,	,
7223	44	26	do	do	VB
7223	44	27	not	not	RB
7223	44	28	,	,	,
7223	44	29	pray	pray	VB
7223	44	30	,	,	,
7223	44	31	become	become	VB
7223	44	32	exasperated	exasperated	JJ
7223	44	33	;	;	:
7223	44	34	treat	treat	VB
7223	44	35	it	-PRON-	PRP
7223	44	36	affectionately	affectionately	RB
7223	44	37	,	,	,
7223	44	38	as	as	IN
7223	44	39	I	-PRON-	PRP
7223	44	40	treat	treat	VBP
7223	44	41	my	-PRON-	PRP$
7223	44	42	black	black	JJ
7223	44	43	hat	hat	NN
7223	44	44	,	,	,
7223	44	45	which	which	WDT
7223	44	46	becomes	become	VBZ
7223	44	47	more	more	RBR
7223	44	48	ravishing	ravish	VBG
7223	44	49	every	every	DT
7223	44	50	time	time	NN
7223	44	51	that	that	WDT
7223	44	52	I	-PRON-	PRP
7223	44	53	alter	alter	VBP
7223	44	54	it	-PRON-	PRP
7223	44	55	.	.	.
7223	45	1	Only	only	RB
7223	45	2	,	,	,
7223	45	3	do	do	VB
7223	45	4	not	not	RB
7223	45	5	buy	buy	VB
7223	45	6	extravagant	extravagant	JJ
7223	45	7	make	make	NN
7223	45	8	-	-	HYPH
7223	45	9	weight	weight	NN
7223	45	10	for	for	IN
7223	45	11	a	a	DT
7223	45	12	scrap	scrap	NN
7223	45	13	of	of	IN
7223	45	14	cold	cold	JJ
7223	45	15	meat	meat	NN
7223	45	16	that	that	WDT
7223	45	17	would	would	MD
7223	45	18	be	be	VB
7223	45	19	best	well	RBS
7223	45	20	used	use	VBN
7223	45	21	in	in	IN
7223	45	22	a	a	DT
7223	45	23	mince	mince	NN
7223	45	24	patty	patty	JJ
7223	45	25	,	,	,
7223	45	26	or	or	CC
7223	45	27	you	-PRON-	PRP
7223	45	28	will	will	MD
7223	45	29	be	be	VB
7223	45	30	like	like	IN
7223	45	31	a	a	DT
7223	45	32	man	man	NN
7223	45	33	keeping	keep	VBG
7223	45	34	a	a	DT
7223	45	35	horse	horse	NN
7223	45	36	in	in	IN
7223	45	37	order	order	NN
7223	45	38	to	to	TO
7223	45	39	grow	grow	VB
7223	45	40	mushrooms	mushroom	NNS
7223	45	41	.	.	.
7223	46	1	And	and	CC
7223	46	2	,	,	,
7223	46	3	lastly	lastly	RB
7223	46	4	,	,	,
7223	46	5	the	the	DT
7223	46	6	good	good	JJ
7223	46	7	cook	cook	NN
7223	46	8	must	must	MD
7223	46	9	learn	learn	VB
7223	46	10	about	about	IN
7223	46	11	food	food	NN
7223	46	12	what	what	WP
7223	46	13	every	every	DT
7223	46	14	sensible	sensible	JJ
7223	46	15	woman	woman	NN
7223	46	16	learns	learn	VBZ
7223	46	17	about	about	IN
7223	46	18	love	love	NN
7223	46	19	--	--	:
7223	46	20	how	how	WRB
7223	46	21	best	well	RBS
7223	46	22	to	to	TO
7223	46	23	utilize	utilize	VB
7223	46	24	the	the	DT
7223	46	25	cold	cold	JJ
7223	46	26	remains	remain	NNS
7223	46	27	.	.	.
7223	47	1	M.	M.	NNP
7223	47	2	LUCK	LUCK	NNP
7223	47	3	.	.	.
7223	48	1	PART	part	NN
7223	48	2	I	-PRON-	PRP
7223	48	3	CAULIFLOWER	cauliflower	VBP
7223	48	4	SOUP	SOUP	NNP
7223	48	5	After	after	IN
7223	48	6	you	-PRON-	PRP
7223	48	7	have	have	VBP
7223	48	8	boiled	boil	VBN
7223	48	9	a	a	DT
7223	48	10	cauliflower	cauliflower	NN
7223	48	11	,	,	,
7223	48	12	it	-PRON-	PRP
7223	48	13	is	be	VBZ
7223	48	14	a	a	DT
7223	48	15	great	great	JJ
7223	48	16	extravagance	extravagance	NN
7223	48	17	to	to	TO
7223	48	18	throw	throw	VB
7223	48	19	away	away	RB
7223	48	20	the	the	DT
7223	48	21	liquor	liquor	NN
7223	48	22	;	;	:
7223	48	23	it	-PRON-	PRP
7223	48	24	is	be	VBZ
7223	48	25	delicately	delicately	RB
7223	48	26	flavored	flavor	VBN
7223	48	27	and	and	CC
7223	48	28	forms	form	VBZ
7223	48	29	the	the	DT
7223	48	30	basis	basis	NN
7223	48	31	of	of	IN
7223	48	32	a	a	DT
7223	48	33	good	good	JJ
7223	48	34	soup	soup	NN
7223	48	35	.	.	.
7223	49	1	Wash	wash	VB
7223	49	2	well	well	RB
7223	49	3	your	-PRON-	PRP$
7223	49	4	cauliflower	cauliflower	NN
7223	49	5	,	,	,
7223	49	6	taking	take	VBG
7223	49	7	great	great	JJ
7223	49	8	care	care	NN
7223	49	9	to	to	TO
7223	49	10	remove	remove	VB
7223	49	11	all	all	DT
7223	49	12	grit	grit	NN
7223	49	13	and	and	CC
7223	49	14	insects	insect	NNS
7223	49	15	.	.	.
7223	50	1	Place	place	VB
7223	50	2	it	-PRON-	PRP
7223	50	3	to	to	TO
7223	50	4	simmer	simmer	VB
7223	50	5	with	with	IN
7223	50	6	its	-PRON-	PRP$
7223	50	7	head	head	NN
7223	50	8	downwards	downwards	RB
7223	50	9	,	,	,
7223	50	10	in	in	IN
7223	50	11	salted	salted	JJ
7223	50	12	water	water	NN
7223	50	13	;	;	:
7223	50	14	and	and	CC
7223	50	15	,	,	,
7223	50	16	when	when	WRB
7223	50	17	it	-PRON-	PRP
7223	50	18	is	be	VBZ
7223	50	19	tender	tender	JJ
7223	50	20	,	,	,
7223	50	21	remove	remove	VB
7223	50	22	it	-PRON-	PRP
7223	50	23	.	.	.
7223	51	1	Now	now	RB
7223	51	2	for	for	IN
7223	51	3	the	the	DT
7223	51	4	soup	soup	NN
7223	51	5	.	.	.
7223	52	1	Let	let	VB
7223	52	2	all	all	PDT
7223	52	3	the	the	DT
7223	52	4	outer	outer	JJ
7223	52	5	leaves	leave	NNS
7223	52	6	and	and	CC
7223	52	7	odd	odd	JJ
7223	52	8	bits	bits	NNP
7223	52	9	simmer	simmer	NN
7223	52	10	well	well	RB
7223	52	11	,	,	,
7223	52	12	then	then	RB
7223	52	13	pass	pass	VB
7223	52	14	them	-PRON-	PRP
7223	52	15	through	through	IN
7223	52	16	a	a	DT
7223	52	17	sieve	sieve	NN
7223	52	18	.	.	.
7223	53	1	Fry	fry	CD
7223	53	2	some	some	DT
7223	53	3	chopped	chop	VBN
7223	53	4	onions	onion	NNS
7223	53	5	,	,	,
7223	53	6	add	add	VB
7223	53	7	the	the	DT
7223	53	8	liquor	liquor	NN
7223	53	9	of	of	IN
7223	53	10	the	the	DT
7223	53	11	cauliflower	cauliflower	NN
7223	53	12	and	and	CC
7223	53	13	the	the	DT
7223	53	14	pieces	piece	NNS
7223	53	15	that	that	WDT
7223	53	16	have	have	VBP
7223	53	17	been	be	VBN
7223	53	18	rubbed	rub	VBN
7223	53	19	through	through	IN
7223	53	20	the	the	DT
7223	53	21	sieve	sieve	NN
7223	53	22	,	,	,
7223	53	23	add	add	VB
7223	53	24	a	a	DT
7223	53	25	little	little	JJ
7223	53	26	white	white	JJ
7223	53	27	pepper	pepper	NN
7223	53	28	and	and	CC
7223	53	29	a	a	DT
7223	53	30	slice	slice	NN
7223	53	31	of	of	IN
7223	53	32	brown	brown	JJ
7223	53	33	bread	bread	NN
7223	53	34	.	.	.
7223	54	1	Let	let	VB
7223	54	2	all	all	DT
7223	54	3	cook	cook	VB
7223	54	4	gently	gently	RB
7223	54	5	for	for	IN
7223	54	6	half	half	PDT
7223	54	7	-	-	HYPH
7223	54	8	an	an	DT
7223	54	9	-	-	HYPH
7223	54	10	hour	hour	NN
7223	54	11	,	,	,
7223	54	12	then	then	RB
7223	54	13	,	,	,
7223	54	14	just	just	RB
7223	54	15	before	before	IN
7223	54	16	serving	serve	VBG
7223	54	17	it	-PRON-	PRP
7223	54	18	,	,	,
7223	54	19	take	take	VB
7223	54	20	out	out	RP
7223	54	21	the	the	DT
7223	54	22	slice	slice	NN
7223	54	23	of	of	IN
7223	54	24	bread	bread	NN
7223	54	25	and	and	CC
7223	54	26	sprinkle	sprinkle	VB
7223	54	27	in	in	IN
7223	54	28	two	two	CD
7223	54	29	teaspoonfuls	teaspoonful	NNS
7223	54	30	of	of	IN
7223	54	31	grated	grate	VBN
7223	54	32	Gruyere	Gruyere	NNP
7223	54	33	cheese	cheese	NN
7223	54	34	.	.	.
7223	55	1	FISH	FISH	NNS
7223	55	2	SOUP	SOUP	NNP
7223	55	3	When	when	WRB
7223	55	4	you	-PRON-	PRP
7223	55	5	buy	buy	VBP
7223	55	6	fish	fish	NN
7223	55	7	and	and	CC
7223	55	8	have	have	VBP
7223	55	9	it	-PRON-	PRP
7223	55	10	filleted	fillet	VBN
7223	55	11	,	,	,
7223	55	12	ask	ask	VB
7223	55	13	for	for	IN
7223	55	14	the	the	DT
7223	55	15	bones	bone	NNS
7223	55	16	and	and	CC
7223	55	17	trimmings	trimming	NNS
7223	55	18	to	to	TO
7223	55	19	be	be	VB
7223	55	20	sent	send	VBN
7223	55	21	also	also	RB
7223	55	22	.	.	.
7223	56	1	Put	put	VB
7223	56	2	a	a	DT
7223	56	3	quart	quart	NN
7223	56	4	of	of	IN
7223	56	5	milk	milk	NN
7223	56	6	to	to	TO
7223	56	7	heat	heat	VB
7223	56	8	and	and	CC
7223	56	9	add	add	VB
7223	56	10	to	to	IN
7223	56	11	it	-PRON-	PRP
7223	56	12	a	a	DT
7223	56	13	bunch	bunch	NN
7223	56	14	of	of	IN
7223	56	15	mixed	mixed	JJ
7223	56	16	herbs	herb	NNS
7223	56	17	,	,	,
7223	56	18	a	a	DT
7223	56	19	few	few	JJ
7223	56	20	minced	mince	VBN
7223	56	21	shallots	shallot	NNS
7223	56	22	,	,	,
7223	56	23	parsley	parsley	NN
7223	56	24	,	,	,
7223	56	25	pepper	pepper	NN
7223	56	26	and	and	CC
7223	56	27	salt	salt	NN
7223	56	28	.	.	.
7223	57	1	Throw	throw	VB
7223	57	2	in	in	RP
7223	57	3	your	-PRON-	PRP$
7223	57	4	fish	fish	NN
7223	57	5	and	and	CC
7223	57	6	cook	cook	NN
7223	57	7	for	for	IN
7223	57	8	an	an	DT
7223	57	9	hour	hour	NN
7223	57	10	.	.	.
7223	58	1	If	if	IN
7223	58	2	you	-PRON-	PRP
7223	58	3	have	have	VBP
7223	58	4	any	any	DT
7223	58	5	celery	celery	NN
7223	58	6	put	put	NN
7223	58	7	in	in	IN
7223	58	8	a	a	DT
7223	58	9	piece	piece	NN
7223	58	10	,	,	,
7223	58	11	or	or	CC
7223	58	12	two	two	CD
7223	58	13	or	or	CC
7223	58	14	three	three	CD
7223	58	15	white	white	JJ
7223	58	16	artichokes	artichoke	NNS
7223	58	17	.	.	.
7223	59	1	Strain	strain	VB
7223	59	2	the	the	DT
7223	59	3	soup	soup	NN
7223	59	4	,	,	,
7223	59	5	taste	taste	VB
7223	59	6	it	-PRON-	PRP
7223	59	7	,	,	,
7223	59	8	and	and	CC
7223	59	9	add	add	VB
7223	59	10	more	more	JJR
7223	59	11	salt	salt	NN
7223	59	12	or	or	CC
7223	59	13	more	more	JJR
7223	59	14	milk	milk	NN
7223	59	15	as	as	IN
7223	59	16	you	-PRON-	PRP
7223	59	17	think	think	VBP
7223	59	18	necessary	necessary	JJ
7223	59	19	.	.	.
7223	60	1	Return	return	VB
7223	60	2	to	to	IN
7223	60	3	the	the	DT
7223	60	4	pan	pan	NN
7223	60	5	.	.	.
7223	61	1	Take	take	VB
7223	61	2	the	the	DT
7223	61	3	yolk	yolk	NN
7223	61	4	of	of	IN
7223	61	5	an	an	DT
7223	61	6	egg	egg	NN
7223	61	7	and	and	CC
7223	61	8	just	just	RB
7223	61	9	before	before	IN
7223	61	10	taking	take	VBG
7223	61	11	the	the	DT
7223	61	12	soup	soup	NN
7223	61	13	from	from	IN
7223	61	14	the	the	DT
7223	61	15	fire	fire	NN
7223	61	16	,	,	,
7223	61	17	stir	stir	VB
7223	61	18	it	-PRON-	PRP
7223	61	19	quickly	quickly	RB
7223	61	20	in	in	IN
7223	61	21	.	.	.
7223	62	1	This	this	DT
7223	62	2	soup	soup	NN
7223	62	3	must	must	MD
7223	62	4	never	never	RB
7223	62	5	boil	boil	VB
7223	62	6	.	.	.
7223	63	1	It	-PRON-	PRP
7223	63	2	should	should	MD
7223	63	3	be	be	VB
7223	63	4	made	make	VBN
7223	63	5	out	out	IN
7223	63	6	of	of	IN
7223	63	7	the	the	DT
7223	63	8	very	very	RB
7223	63	9	white	white	JJ
7223	63	10	fish	fish	NN
7223	63	11	,	,	,
7223	63	12	excluding	exclude	VBG
7223	63	13	herring	herring	NN
7223	63	14	and	and	CC
7223	63	15	mackerel	mackerel	NN
7223	63	16	.	.	.
7223	64	1	STARVATION	STARVATION	NNP
7223	64	2	SOUP	SOUP	NNP
7223	64	3	If	if	IN
7223	64	4	you	-PRON-	PRP
7223	64	5	have	have	VBP
7223	64	6	a	a	DT
7223	64	7	pork	pork	NN
7223	64	8	-	-	HYPH
7223	64	9	bone	bone	NN
7223	64	10	from	from	IN
7223	64	11	the	the	DT
7223	64	12	fresh	fresh	JJ
7223	64	13	meat	meat	NN
7223	64	14	,	,	,
7223	64	15	let	let	VB
7223	64	16	it	-PRON-	PRP
7223	64	17	boil	boil	VB
7223	64	18	in	in	IN
7223	64	19	water	water	NN
7223	64	20	for	for	IN
7223	64	21	an	an	DT
7223	64	22	hour	hour	NN
7223	64	23	.	.	.
7223	65	1	Put	put	VB
7223	65	2	the	the	DT
7223	65	3	pan	pan	NN
7223	65	4	to	to	TO
7223	65	5	cool	cool	VB
7223	65	6	and	and	CC
7223	65	7	take	take	VB
7223	65	8	off	off	RP
7223	65	9	the	the	DT
7223	65	10	fat	fat	NN
7223	65	11	,	,	,
7223	65	12	and	and	CC
7223	65	13	remove	remove	VB
7223	65	14	the	the	DT
7223	65	15	bone	bone	NN
7223	65	16	.	.	.
7223	66	1	Replace	replace	VB
7223	66	2	the	the	DT
7223	66	3	pan	pan	NN
7223	66	4	on	on	IN
7223	66	5	the	the	DT
7223	66	6	fire	fire	NN
7223	66	7	and	and	CC
7223	66	8	throw	throw	VB
7223	66	9	into	into	IN
7223	66	10	it	-PRON-	PRP
7223	66	11	two	two	CD
7223	66	12	pounds	pound	NNS
7223	66	13	of	of	IN
7223	66	14	Brussels	Brussels	NNP
7223	66	15	sprouts	sprout	NNS
7223	66	16	.	.	.
7223	67	1	Do	do	VBP
7223	67	2	not	not	RB
7223	67	3	add	add	VB
7223	67	4	onions	onion	NNS
7223	67	5	to	to	IN
7223	67	6	this	this	DT
7223	67	7	soup	soup	NN
7223	67	8	but	but	CC
7223	67	9	leeks	leek	VBZ
7223	67	10	,	,	,
7223	67	11	and	and	CC
7223	67	12	the	the	DT
7223	67	13	hearts	heart	NNS
7223	67	14	of	of	IN
7223	67	15	cabbage	cabbage	NN
7223	67	16	.	.	.
7223	68	1	Pepper	pepper	NN
7223	68	2	and	and	CC
7223	68	3	spice	spice	NN
7223	68	4	to	to	IN
7223	68	5	taste	taste	NN
7223	68	6	.	.	.
7223	69	1	Rub	rub	VB
7223	69	2	it	-PRON-	PRP
7223	69	3	through	through	IN
7223	69	4	a	a	DT
7223	69	5	sieve	sieve	NN
7223	69	6	and	and	CC
7223	69	7	let	let	VB
7223	69	8	it	-PRON-	PRP
7223	69	9	be	be	VB
7223	69	10	thick	thick	JJ
7223	69	11	enough	enough	RB
7223	69	12	to	to	TO
7223	69	13	form	form	VB
7223	69	14	a	a	DT
7223	69	15	thin	thin	JJ
7223	69	16	purée	purée	NN
7223	69	17	.	.	.
7223	70	1	IMMEDIATE	IMMEDIATE	NNP
7223	70	2	SOUP	SOUP	NNP
7223	70	3	,	,	,
7223	70	4	OR	or	CC
7223	70	5	TEN	ten	CD
7223	70	6	MINUTES	minute	NNS
7223	70	7	SOUP	SOUP	NNP
7223	70	8	Into	into	IN
7223	70	9	a	a	DT
7223	70	10	quart	quart	NN
7223	70	11	of	of	IN
7223	70	12	boiling	boil	VBG
7223	70	13	water	water	NN
7223	70	14	throw	throw	VB
7223	70	15	two	two	CD
7223	70	16	tablespoonfuls	tablespoonful	NNS
7223	70	17	of	of	IN
7223	70	18	either	either	CC
7223	70	19	semolina	semolina	NN
7223	70	20	or	or	CC
7223	70	21	tapioca	tapioca	RB
7223	70	22	:	:	:
7223	70	23	let	let	VB
7223	70	24	it	-PRON-	PRP
7223	70	25	boil	boil	VB
7223	70	26	for	for	IN
7223	70	27	eight	eight	CD
7223	70	28	minutes	minute	NNS
7223	70	29	with	with	IN
7223	70	30	a	a	DT
7223	70	31	dust	dust	NN
7223	70	32	of	of	IN
7223	70	33	salt	salt	NN
7223	70	34	and	and	CC
7223	70	35	pepper	pepper	NN
7223	70	36	.	.	.
7223	71	1	Meanwhile	meanwhile	RB
7223	71	2	,	,	,
7223	71	3	take	take	VB
7223	71	4	your	-PRON-	PRP$
7223	71	5	tureen	tureen	NN
7223	71	6	,	,	,
7223	71	7	put	put	VBN
7223	71	8	quickly	quickly	RB
7223	71	9	into	into	IN
7223	71	10	it	-PRON-	PRP
7223	71	11	two	two	CD
7223	71	12	yolks	yolk	NNS
7223	71	13	of	of	IN
7223	71	14	very	very	RB
7223	71	15	fresh	fresh	JJ
7223	71	16	eggs	egg	NNS
7223	71	17	,	,	,
7223	71	18	add	add	VB
7223	71	19	two	two	CD
7223	71	20	pats	pat	NNS
7223	71	21	of	of	IN
7223	71	22	butter	butter	NN
7223	71	23	and	and	CC
7223	71	24	two	two	CD
7223	71	25	small	small	JJ
7223	71	26	spoonfuls	spoonful	NNS
7223	71	27	of	of	IN
7223	71	28	water	water	NN
7223	71	29	to	to	TO
7223	71	30	mix	mix	VB
7223	71	31	it	-PRON-	PRP
7223	71	32	.	.	.
7223	72	1	Stir	stir	VB
7223	72	2	quickly	quickly	RB
7223	72	3	with	with	IN
7223	72	4	the	the	DT
7223	72	5	spoon	spoon	NN
7223	72	6	,	,	,
7223	72	7	and	and	CC
7223	72	8	when	when	WRB
7223	72	9	the	the	DT
7223	72	10	soup	soup	NN
7223	72	11	has	have	VBZ
7223	72	12	done	do	VBN
7223	72	13	its	-PRON-	PRP$
7223	72	14	eight	eight	CD
7223	72	15	minutes	minute	NNS
7223	72	16	'	'	POS
7223	72	17	boiling	boiling	NN
7223	72	18	,	,	,
7223	72	19	pour	pour	VB
7223	72	20	it	-PRON-	PRP
7223	72	21	on	on	IN
7223	72	22	the	the	DT
7223	72	23	egg	egg	NN
7223	72	24	and	and	CC
7223	72	25	butter	butter	NN
7223	72	26	in	in	IN
7223	72	27	the	the	DT
7223	72	28	tureen	tureen	NN
7223	72	29	.	.	.
7223	73	1	This	this	DT
7223	73	2	is	be	VBZ
7223	73	3	an	an	DT
7223	73	4	extremely	extremely	RB
7223	73	5	good	good	JJ
7223	73	6	soup	soup	NN
7223	73	7	.	.	.
7223	74	1	It	-PRON-	PRP
7223	74	2	is	be	VBZ
7223	74	3	rendered	render	VBN
7223	74	4	still	still	RB
7223	74	5	better	well	JJR
7223	74	6	by	by	IN
7223	74	7	a	a	DT
7223	74	8	small	small	JJ
7223	74	9	quantity	quantity	NN
7223	74	10	of	of	IN
7223	74	11	Bovril	Bovril	NNP
7223	74	12	.	.	.
7223	75	1	CHERVIL	CHERVIL	NNP
7223	75	2	SOUP	SOUP	NNP
7223	75	3	Put	put	VBP
7223	75	4	a	a	DT
7223	75	5	bone	bone	NN
7223	75	6	of	of	IN
7223	75	7	veal	veal	NN
7223	75	8	on	on	IN
7223	75	9	to	to	TO
7223	75	10	cook	cook	VB
7223	75	11	in	in	IN
7223	75	12	water	water	NN
7223	75	13	,	,	,
7223	75	14	with	with	IN
7223	75	15	four	four	CD
7223	75	16	or	or	CC
7223	75	17	five	five	CD
7223	75	18	potatoes	potato	NNS
7223	75	19	,	,	,
7223	75	20	according	accord	VBG
7223	75	21	to	to	IN
7223	75	22	the	the	DT
7223	75	23	quantity	quantity	NN
7223	75	24	desired	desire	VBN
7223	75	25	.	.	.
7223	76	1	When	when	WRB
7223	76	2	these	these	DT
7223	76	3	are	be	VBP
7223	76	4	tender	tender	JJ
7223	76	5	,	,	,
7223	76	6	pass	pass	VB
7223	76	7	them	-PRON-	PRP
7223	76	8	through	through	IN
7223	76	9	the	the	DT
7223	76	10	tammy	tammy	NN
7223	76	11	and	and	CC
7223	76	12	return	return	VB
7223	76	13	them	-PRON-	PRP
7223	76	14	to	to	IN
7223	76	15	the	the	DT
7223	76	16	soup	soup	NN
7223	76	17	.	.	.
7223	77	1	Chop	chop	VB
7223	77	2	up	up	RP
7223	77	3	the	the	DT
7223	77	4	chervil	chervil	NN
7223	77	5	,	,	,
7223	77	6	adding	add	VBG
7223	77	7	to	to	IN
7223	77	8	it	-PRON-	PRP
7223	77	9	half	half	PDT
7223	77	10	a	a	DT
7223	77	11	dessert	dessert	NN
7223	77	12	-	-	HYPH
7223	77	13	spoonful	spoonful	JJ
7223	77	14	of	of	IN
7223	77	15	cornflour	cornflour	NN
7223	77	16	.	.	.
7223	78	1	Quarter	quarter	NN
7223	78	2	of	of	IN
7223	78	3	an	an	DT
7223	78	4	hour	hour	NN
7223	78	5	before	before	IN
7223	78	6	serving	serve	VBG
7223	78	7	,	,	,
7223	78	8	put	put	VBN
7223	78	9	in	in	IN
7223	78	10	the	the	DT
7223	78	11	chervil	chervil	NN
7223	78	12	,	,	,
7223	78	13	but	but	CC
7223	78	14	take	take	VB
7223	78	15	the	the	DT
7223	78	16	cover	cover	NN
7223	78	17	off	off	IN
7223	78	18	the	the	DT
7223	78	19	pot	pot	NN
7223	78	20	,	,	,
7223	78	21	so	so	IN
7223	78	22	that	that	IN
7223	78	23	it	-PRON-	PRP
7223	78	24	remains	remain	VBZ
7223	78	25	a	a	DT
7223	78	26	good	good	JJ
7223	78	27	green	green	JJ
7223	78	28	color	color	NN
7223	78	29	.	.	.
7223	79	1	Pepper	pepper	NN
7223	79	2	and	and	CC
7223	79	3	salt	salt	NN
7223	79	4	to	to	TO
7223	79	5	be	be	VB
7223	79	6	added	add	VBN
7223	79	7	also	also	RB
7223	79	8	.	.	.
7223	80	1	[	[	-LRB-
7223	80	2	_	_	NNP
7223	80	3	V.	V.	NNP
7223	81	1	Verachtert	Verachtert	NNP
7223	81	2	,	,	,
7223	81	3	Café	Café	NNP
7223	81	4	Appelmans	Appelmans	NNPS
7223	81	5	,	,	,
7223	81	6	Anvers	Anvers	NNPS
7223	81	7	.	.	.
7223	81	8	_	_	NNP
7223	81	9	]	]	-RRB-
7223	81	10	A	a	DT
7223	81	11	GOOD	good	JJ
7223	81	12	PEA	PEA	NNP
7223	81	13	SOUP	SOUP	NNP
7223	81	14	Soak	Soak	NNP
7223	81	15	your	-PRON-	PRP$
7223	81	16	dried	dry	VBN
7223	81	17	peas	pea	NNS
7223	81	18	over	over	IN
7223	81	19	-	-	HYPH
7223	81	20	night	night	NN
7223	81	21	.	.	.
7223	82	1	The	the	DT
7223	82	2	following	follow	VBG
7223	82	3	day	day	NN
7223	82	4	boil	boil	NN
7223	82	5	some	some	DT
7223	82	6	fresh	fresh	JJ
7223	82	7	water	water	NN
7223	82	8	,	,	,
7223	82	9	and	and	CC
7223	82	10	throw	throw	VB
7223	82	11	in	in	RP
7223	82	12	the	the	DT
7223	82	13	peas	pea	NNS
7223	82	14	,	,	,
7223	82	15	adding	add	VBG
7223	82	16	a	a	DT
7223	82	17	few	few	JJ
7223	82	18	chopped	chopped	JJ
7223	82	19	onions	onion	NNS
7223	82	20	and	and	CC
7223	82	21	leeks	leek	NNS
7223	82	22	,	,	,
7223	82	23	with	with	IN
7223	82	24	pepper	pepper	NN
7223	82	25	and	and	CC
7223	82	26	salt	salt	NN
7223	82	27	.	.	.
7223	83	1	Let	let	VB
7223	83	2	the	the	DT
7223	83	3	soup	soup	NN
7223	83	4	simmer	simmer	NN
7223	83	5	for	for	IN
7223	83	6	three	three	CD
7223	83	7	hours	hour	NNS
7223	83	8	on	on	IN
7223	83	9	the	the	DT
7223	83	10	top	top	NN
7223	83	11	of	of	IN
7223	83	12	the	the	DT
7223	83	13	stove	stove	NN
7223	83	14	,	,	,
7223	83	15	giving	give	VBG
7223	83	16	it	-PRON-	PRP
7223	83	17	a	a	DT
7223	83	18	stir	stir	NN
7223	83	19	now	now	RB
7223	83	20	and	and	CC
7223	83	21	then	then	RB
7223	83	22	.	.	.
7223	84	1	If	if	IN
7223	84	2	you	-PRON-	PRP
7223	84	3	have	have	VBP
7223	84	4	a	a	DT
7223	84	5	ham	ham	NN
7223	84	6	-	-	HYPH
7223	84	7	bone	bone	NN
7223	84	8	,	,	,
7223	84	9	that	that	DT
7223	84	10	is	be	VBZ
7223	84	11	a	a	DT
7223	84	12	great	great	JJ
7223	84	13	improvement	improvement	NN
7223	84	14	,	,	,
7223	84	15	or	or	CC
7223	84	16	the	the	DT
7223	84	17	water	water	NN
7223	84	18	in	in	IN
7223	84	19	which	which	WDT
7223	84	20	some	some	DT
7223	84	21	bacon	bacon	NN
7223	84	22	has	have	VBZ
7223	84	23	been	be	VBN
7223	84	24	boiled	boil	VBN
7223	84	25	is	be	VBZ
7223	84	26	a	a	DT
7223	84	27	good	good	JJ
7223	84	28	foundation	foundation	NN
7223	84	29	for	for	IN
7223	84	30	the	the	DT
7223	84	31	soup	soup	NN
7223	84	32	,	,	,
7223	84	33	instead	instead	RB
7223	84	34	of	of	IN
7223	84	35	the	the	DT
7223	84	36	fresh	fresh	JJ
7223	84	37	water	water	NN
7223	84	38	.	.	.
7223	85	1	[	[	-LRB-
7223	85	2	_	_	NNP
7223	85	3	Mdlle	Mdlle	NNP
7223	85	4	.	.	.
7223	86	1	M.	M.	NNP
7223	86	2	Schmidt	Schmidt	NNP
7223	86	3	.	.	.
7223	86	4	_	_	NNP
7223	86	5	]	]	-RRB-
7223	86	6	WATERZOEI	WATERZOEI	NNP
7223	86	7	This	this	DT
7223	86	8	is	be	VBZ
7223	86	9	an	an	DT
7223	86	10	essentially	essentially	RB
7223	86	11	Flemish	flemish	JJ
7223	86	12	soup	soup	NN
7223	86	13	.	.	.
7223	87	1	One	one	CD
7223	87	2	uses	use	VBZ
7223	87	3	carp	carp	NN
7223	87	4	,	,	,
7223	87	5	eels	eel	NNS
7223	87	6	,	,	,
7223	87	7	tench	tench	NN
7223	87	8	,	,	,
7223	87	9	roach	roach	NNP
7223	87	10	,	,	,
7223	87	11	perches	perch	NNS
7223	87	12	,	,	,
7223	87	13	barbel	barbel	NN
7223	87	14	,	,	,
7223	87	15	for	for	IN
7223	87	16	the	the	DT
7223	87	17	real	real	JJ
7223	87	18	waterzoei	waterzoei	NN
7223	87	19	is	be	VBZ
7223	87	20	always	always	RB
7223	87	21	made	make	VBN
7223	87	22	of	of	IN
7223	87	23	different	different	JJ
7223	87	24	kinds	kind	NNS
7223	87	25	of	of	IN
7223	87	26	fish	fish	NN
7223	87	27	.	.	.
7223	88	1	Take	take	VB
7223	88	2	two	two	CD
7223	88	3	pounds	pound	NNS
7223	88	4	of	of	IN
7223	88	5	fish	fish	NN
7223	88	6	,	,	,
7223	88	7	cut	cut	VBD
7223	88	8	off	off	RP
7223	88	9	the	the	DT
7223	88	10	heads	head	NNS
7223	88	11	and	and	CC
7223	88	12	tails	tail	NNS
7223	88	13	,	,	,
7223	88	14	which	which	WDT
7223	88	15	you	-PRON-	PRP
7223	88	16	will	will	MD
7223	88	17	fry	fry	VB
7223	88	18	lightly	lightly	RB
7223	88	19	in	in	IN
7223	88	20	butter	butter	NN
7223	88	21	,	,	,
7223	88	22	adding	add	VBG
7223	88	23	to	to	TO
7223	88	24	make	make	VB
7223	88	25	the	the	DT
7223	88	26	sauce	sauce	NN
7223	88	27	a	a	DT
7223	88	28	mixed	mixed	JJ
7223	88	29	carrot	carrot	NN
7223	88	30	and	and	CC
7223	88	31	onion	onion	NN
7223	88	32	,	,	,
7223	88	33	three	three	CD
7223	88	34	cloves	clove	NNS
7223	88	35	,	,	,
7223	88	36	a	a	DT
7223	88	37	pinch	pinch	NN
7223	88	38	of	of	IN
7223	88	39	white	white	JJ
7223	88	40	pepper	pepper	NN
7223	88	41	,	,	,
7223	88	42	a	a	DT
7223	88	43	sprig	sprig	NN
7223	88	44	of	of	IN
7223	88	45	parsley	parsley	NNP
7223	88	46	,	,	,
7223	88	47	one	one	CD
7223	88	48	of	of	IN
7223	88	49	thyme	thyme	NNS
7223	88	50	,	,	,
7223	88	51	a	a	DT
7223	88	52	bay	bay	NN
7223	88	53	-	-	HYPH
7223	88	54	leaf	leaf	NN
7223	88	55	;	;	:
7223	88	56	pour	pour	VB
7223	88	57	in	in	IN
7223	88	58	two	two	CD
7223	88	59	-	-	HYPH
7223	88	60	thirds	third	NNS
7223	88	61	of	of	IN
7223	88	62	water	water	NN
7223	88	63	and	and	CC
7223	88	64	one	one	CD
7223	88	65	-	-	HYPH
7223	88	66	third	third	NN
7223	88	67	of	of	IN
7223	88	68	white	white	JJ
7223	88	69	wine	wine	NN
7223	88	70	till	till	IN
7223	88	71	it	-PRON-	PRP
7223	88	72	more	more	RBR
7223	88	73	than	than	IN
7223	88	74	covers	cover	VBZ
7223	88	75	the	the	DT
7223	88	76	ingredients	ingredient	NNS
7223	88	77	and	and	CC
7223	88	78	let	let	VB
7223	88	79	it	-PRON-	PRP
7223	88	80	simmer	simmer	VB
7223	88	81	for	for	IN
7223	88	82	half	half	PDT
7223	88	83	-	-	HYPH
7223	88	84	an	an	DT
7223	88	85	-	-	HYPH
7223	88	86	hour	hour	NN
7223	88	87	.	.	.
7223	89	1	Then	then	RB
7223	89	2	the	the	DT
7223	89	3	pieces	piece	NNS
7223	89	4	of	of	IN
7223	89	5	fish	fish	NN
7223	89	6	must	must	MD
7223	89	7	be	be	VB
7223	89	8	cut	cut	VBN
7223	89	9	an	an	DT
7223	89	10	equal	equal	JJ
7223	89	11	size	size	NN
7223	89	12	,	,	,
7223	89	13	and	and	CC
7223	89	14	they	-PRON-	PRP
7223	89	15	are	be	VBP
7223	89	16	placed	place	VBN
7223	89	17	to	to	TO
7223	89	18	cook	cook	VB
7223	89	19	quickly	quickly	RB
7223	89	20	in	in	IN
7223	89	21	this	this	DT
7223	89	22	liquor	liquor	NN
7223	89	23	for	for	IN
7223	89	24	twenty	twenty	CD
7223	89	25	minutes	minute	NNS
7223	89	26	.	.	.
7223	90	1	Five	five	CD
7223	90	2	minutes	minute	NNS
7223	90	3	before	before	IN
7223	90	4	serving	serve	VBG
7223	90	5	add	add	VBP
7223	90	6	a	a	DT
7223	90	7	lemon	lemon	NN
7223	90	8	peeled	peel	VBN
7223	90	9	and	and	CC
7223	90	10	cut	cut	VBN
7223	90	11	into	into	IN
7223	90	12	slices	slice	NNS
7223	90	13	and	and	CC
7223	90	14	the	the	DT
7223	90	15	pips	pip	NNS
7223	90	16	removed	remove	VBD
7223	90	17	.	.	.
7223	91	1	Some	some	DT
7223	91	2	people	people	NNS
7223	91	3	bind	bind	VBP
7223	91	4	the	the	DT
7223	91	5	sauce	sauce	NN
7223	91	6	with	with	IN
7223	91	7	breadcrumbs	breadcrumb	NNS
7223	91	8	grated	grate	VBN
7223	91	9	and	and	CC
7223	91	10	browned	brown	VBN
7223	91	11	.	.	.
7223	92	1	You	-PRON-	PRP
7223	92	2	serve	serve	VBP
7223	92	3	,	,	,
7223	92	4	with	with	IN
7223	92	5	this	this	DT
7223	92	6	dish	dish	NN
7223	92	7	,	,	,
7223	92	8	very	very	RB
7223	92	9	thin	thin	JJ
7223	92	10	slices	slice	NNS
7223	92	11	of	of	IN
7223	92	12	bread	bread	NN
7223	92	13	and	and	CC
7223	92	14	butter	butter	NN
7223	92	15	.	.	.
7223	93	1	For	for	IN
7223	93	2	English	english	JJ
7223	93	3	tastes	taste	NNS
7223	93	4	,	,	,
7223	93	5	the	the	DT
7223	93	6	heads	head	NNS
7223	93	7	and	and	CC
7223	93	8	tails	tail	NNS
7223	93	9	should	should	MD
7223	93	10	be	be	VB
7223	93	11	removed	remove	VBN
7223	93	12	when	when	WRB
7223	93	13	dressing	dress	VBG
7223	93	14	the	the	DT
7223	93	15	dish	dish	NN
7223	93	16	.	.	.
7223	94	1	A	a	DT
7223	94	2	GOOD	good	JJ
7223	94	3	BELGIAN	belgian	JJ
7223	94	4	SOUP	SOUP	NNP
7223	94	5	is	be	VBZ
7223	94	6	called	call	VBN
7223	94	7	_	_	NNP
7223	94	8	crême	crême	NNP
7223	94	9	de	de	IN
7223	94	10	sauté	sauté	NNP
7223	94	11	_	_	NNP
7223	94	12	.	.	.
7223	95	1	Itself	-PRON-	PRP
7223	95	2	one	one	CD
7223	95	3	of	of	IN
7223	95	4	the	the	DT
7223	95	5	most	most	RBS
7223	95	6	wholesome	wholesome	JJ
7223	95	7	of	of	IN
7223	95	8	vegetables	vegetable	NNS
7223	95	9	,	,	,
7223	95	10	watercress	watercress	NN
7223	95	11	combines	combine	VBZ
7223	95	12	admirably	admirably	RB
7223	95	13	with	with	IN
7223	95	14	potatoes	potato	NNS
7223	95	15	in	in	IN
7223	95	16	making	make	VBG
7223	95	17	soup	soup	NN
7223	95	18	.	.	.
7223	96	1	Wash	wash	VB
7223	96	2	,	,	,
7223	96	3	dry	dry	JJ
7223	96	4	,	,	,
7223	96	5	and	and	CC
7223	96	6	chop	chop	VB
7223	96	7	finely	finely	RB
7223	96	8	four	four	CD
7223	96	9	ounces	ounce	NNS
7223	96	10	of	of	IN
7223	96	11	the	the	DT
7223	96	12	leaves	leave	NNS
7223	96	13	picked	pick	VBN
7223	96	14	from	from	IN
7223	96	15	the	the	DT
7223	96	16	stalks	stalk	NNS
7223	96	17	,	,	,
7223	96	18	fry	fry	VB
7223	96	19	slowly	slowly	RB
7223	96	20	for	for	IN
7223	96	21	five	five	CD
7223	96	22	minutes	minute	NNS
7223	96	23	with	with	IN
7223	96	24	or	or	CC
7223	96	25	without	without	IN
7223	96	26	a	a	DT
7223	96	27	thinly	thinly	RB
7223	96	28	-	-	HYPH
7223	96	29	sliced	slice	VBN
7223	96	30	onion	onion	NN
7223	96	31	,	,	,
7223	96	32	add	add	VB
7223	96	33	one	one	CD
7223	96	34	pound	pound	NN
7223	96	35	of	of	IN
7223	96	36	potatoes	potato	NNS
7223	96	37	cut	cut	VBN
7223	96	38	in	in	IN
7223	96	39	small	small	JJ
7223	96	40	dice	dice	NNS
7223	96	41	,	,	,
7223	96	42	and	and	CC
7223	96	43	fry	fry	NN
7223	96	44	,	,	,
7223	96	45	still	still	RB
7223	96	46	very	very	RB
7223	96	47	slowly	slowly	RB
7223	96	48	,	,	,
7223	96	49	without	without	IN
7223	96	50	browning	brown	VBG
7223	96	51	;	;	:
7223	96	52	pour	pour	VB
7223	96	53	in	in	IN
7223	96	54	one	one	CD
7223	96	55	quart	quart	NN
7223	96	56	of	of	IN
7223	96	57	water	water	NN
7223	96	58	or	or	CC
7223	96	59	thin	thin	JJ
7223	96	60	stock	stock	NN
7223	96	61	,	,	,
7223	96	62	simmer	simmer	NNP
7223	96	63	gently	gently	RB
7223	96	64	,	,	,
7223	96	65	closely	closely	RB
7223	96	66	-	-	HYPH
7223	96	67	covered	cover	VBN
7223	96	68	,	,	,
7223	96	69	for	for	IN
7223	96	70	from	from	IN
7223	96	71	thirty	thirty	CD
7223	96	72	-	-	HYPH
7223	96	73	five	five	CD
7223	96	74	to	to	TO
7223	96	75	fifty	fifty	CD
7223	96	76	minutes	minute	NNS
7223	96	77	,	,	,
7223	96	78	rub	rub	VB
7223	96	79	through	through	IN
7223	96	80	a	a	DT
7223	96	81	hair	hair	NN
7223	96	82	sieve	sieve	NN
7223	96	83	,	,	,
7223	96	84	and	and	CC
7223	96	85	having	have	VBG
7223	96	86	returned	return	VBN
7223	96	87	the	the	DT
7223	96	88	puree	puree	NN
7223	96	89	to	to	IN
7223	96	90	the	the	DT
7223	96	91	saucepan	saucepan	NN
7223	96	92	with	with	IN
7223	96	93	a	a	DT
7223	96	94	half	half	NN
7223	96	95	-	-	HYPH
7223	96	96	teaspoonful	teaspoonful	JJ
7223	96	97	of	of	IN
7223	96	98	castor	castor	NN
7223	96	99	sugar	sugar	NN
7223	96	100	,	,	,
7223	96	101	and	and	CC
7223	96	102	salt	salt	NN
7223	96	103	and	and	CC
7223	96	104	cayenne	cayenne	NN
7223	96	105	to	to	TO
7223	96	106	taste	taste	NN
7223	96	107	,	,	,
7223	96	108	thicken	thicken	VBN
7223	96	109	with	with	IN
7223	96	110	one	one	CD
7223	96	111	table	table	NN
7223	96	112	-	-	HYPH
7223	96	113	spoonful	spoonful	JJ
7223	96	114	of	of	IN
7223	96	115	flour	flour	NN
7223	96	116	stirred	stir	VBN
7223	96	117	smoothly	smoothly	RB
7223	96	118	into	into	IN
7223	96	119	one	one	CD
7223	96	120	breakfast	breakfast	NN
7223	96	121	-	-	HYPH
7223	96	122	cupful	cupful	JJ
7223	96	123	of	of	IN
7223	96	124	cold	cold	JJ
7223	96	125	milk	milk	NN
7223	96	126	;	;	:
7223	96	127	boil	boil	VB
7223	96	128	up	up	RP
7223	96	129	sharply	sharply	RB
7223	96	130	,	,	,
7223	96	131	and	and	CC
7223	96	132	serve	serve	VBP
7223	96	133	sprinkled	sprinkle	VBN
7223	96	134	with	with	IN
7223	96	135	watercress	watercress	NN
7223	96	136	.	.	.
7223	97	1	[	[	-LRB-
7223	97	2	_	_	NNP
7223	97	3	E.	E.	NNP
7223	98	1	Haig	Haig	NNP
7223	98	2	.	.	.
7223	98	3	_	_	NNP
7223	98	4	]	]	-RRB-
7223	98	5	BELGIAN	BELGIAN	NNP
7223	98	6	PURÉE	PURÉE	VBD
7223	98	7	Cook	Cook	NNP
7223	98	8	two	two	CD
7223	98	9	pounds	pound	NNS
7223	98	10	of	of	IN
7223	98	11	Brussels	Brussels	NNP
7223	98	12	sprouts	sprout	NNS
7223	98	13	in	in	IN
7223	98	14	boiling	boiling	NN
7223	98	15	water	water	NN
7223	98	16	.	.	.
7223	99	1	Take	take	VB
7223	99	2	them	-PRON-	PRP
7223	99	3	out	out	RP
7223	99	4	,	,	,
7223	99	5	drain	drain	VB
7223	99	6	them	-PRON-	PRP
7223	99	7	and	and	CC
7223	99	8	toss	toss	VB
7223	99	9	them	-PRON-	PRP
7223	99	10	in	in	IN
7223	99	11	butter	butter	NN
7223	99	12	for	for	IN
7223	99	13	five	five	CD
7223	99	14	minutes	minute	NNS
7223	99	15	,	,	,
7223	99	16	sprinkle	sprinkle	VB
7223	99	17	them	-PRON-	PRP
7223	99	18	with	with	IN
7223	99	19	a	a	DT
7223	99	20	teaspoonful	teaspoonful	NN
7223	99	21	of	of	IN
7223	99	22	flour	flour	NN
7223	99	23	,	,	,
7223	99	24	and	and	CC
7223	99	25	then	then	RB
7223	99	26	cook	cook	VB
7223	99	27	them	-PRON-	PRP
7223	99	28	in	in	IN
7223	99	29	gravy	gravy	NNP
7223	99	30	(	(	-LRB-
7223	99	31	or	or	CC
7223	99	32	meat	meat	NN
7223	99	33	extract	extract	NN
7223	99	34	and	and	CC
7223	99	35	water	water	NN
7223	99	36	)	)	-RRB-
7223	99	37	,	,	,
7223	99	38	fast	fast	JJ
7223	99	39	boiling	boiling	NN
7223	99	40	,	,	,
7223	99	41	over	over	IN
7223	99	42	a	a	DT
7223	99	43	good	good	JJ
7223	99	44	fire	fire	NN
7223	99	45	,	,	,
7223	99	46	and	and	CC
7223	99	47	keep	keep	VB
7223	99	48	the	the	DT
7223	99	49	lid	lid	NN
7223	99	50	of	of	IN
7223	99	51	the	the	DT
7223	99	52	saucepan	saucepan	NN
7223	99	53	off	off	RP
7223	99	54	so	so	IN
7223	99	55	that	that	IN
7223	99	56	they	-PRON-	PRP
7223	99	57	may	may	MD
7223	99	58	remain	remain	VB
7223	99	59	green	green	JJ
7223	99	60	.	.	.
7223	100	1	Pass	pass	VB
7223	100	2	them	-PRON-	PRP
7223	100	3	through	through	IN
7223	100	4	the	the	DT
7223	100	5	sieve	sieve	NN
7223	100	6	,	,	,
7223	100	7	leave	leave	VB
7223	100	8	them	-PRON-	PRP
7223	100	9	in	in	IN
7223	100	10	ten	ten	CD
7223	100	11	minutes	minute	NNS
7223	100	12	,	,	,
7223	100	13	bind	bind	VB
7223	100	14	the	the	DT
7223	100	15	mixture	mixture	NN
7223	100	16	with	with	IN
7223	100	17	the	the	DT
7223	100	18	yolks	yolk	NNS
7223	100	19	of	of	IN
7223	100	20	three	three	CD
7223	100	21	eggs	egg	NNS
7223	100	22	,	,	,
7223	100	23	a	a	DT
7223	100	24	pint	pint	NN
7223	100	25	of	of	IN
7223	100	26	milk	milk	NN
7223	100	27	;	;	:
7223	100	28	then	then	RB
7223	100	29	at	at	IN
7223	100	30	the	the	DT
7223	100	31	last	last	JJ
7223	100	32	minute	minute	NN
7223	100	33	one	one	CD
7223	100	34	dessert	dessert	NN
7223	100	35	-	-	HYPH
7223	100	36	spoonful	spoonful	JJ
7223	100	37	of	of	IN
7223	100	38	butter	butter	NN
7223	100	39	for	for	IN
7223	100	40	each	each	DT
7223	100	41	pint	pint	NN
7223	100	42	and	and	CC
7223	100	43	a	a	DT
7223	100	44	half	half	NN
7223	100	45	of	of	IN
7223	100	46	soup	soup	NN
7223	100	47	.	.	.
7223	101	1	AMBASSADOR	AMBASSADOR	NNP
7223	101	2	SOUP	SOUP	NNP
7223	101	3	A	a	DT
7223	101	4	pint	pint	NN
7223	101	5	and	and	CC
7223	101	6	a	a	DT
7223	101	7	half	half	NN
7223	101	8	of	of	IN
7223	101	9	either	either	DT
7223	101	10	fresh	fresh	JJ
7223	101	11	peas	pea	NNS
7223	101	12	,	,	,
7223	101	13	or	or	CC
7223	101	14	of	of	IN
7223	101	15	dried	dry	VBN
7223	101	16	peas	pea	NNS
7223	101	17	that	that	WDT
7223	101	18	have	have	VBP
7223	101	19	been	be	VBN
7223	101	20	soaked	soak	VBN
7223	101	21	for	for	IN
7223	101	22	six	six	CD
7223	101	23	hours	hour	NNS
7223	101	24	in	in	IN
7223	101	25	cold	cold	JJ
7223	101	26	water	water	NN
7223	101	27	;	;	:
7223	101	28	a	a	DT
7223	101	29	leek	leek	NN
7223	101	30	,	,	,
7223	101	31	and	and	CC
7223	101	32	three	three	CD
7223	101	33	onions	onion	NNS
7223	101	34	chopped	chop	VBN
7223	101	35	finely	finely	RB
7223	101	36	.	.	.
7223	102	1	Simmer	simmer	NN
7223	102	2	till	till	IN
7223	102	3	the	the	DT
7223	102	4	peas	pea	NNS
7223	102	5	are	be	VBP
7223	102	6	tender	tender	JJ
7223	102	7	,	,	,
7223	102	8	then	then	RB
7223	102	9	pass	pass	VB
7223	102	10	all	all	DT
7223	102	11	through	through	IN
7223	102	12	the	the	DT
7223	102	13	sieve	sieve	NN
7223	102	14	.	.	.
7223	103	1	Well	well	UH
7223	103	2	wash	wash	VB
7223	103	3	some	some	DT
7223	103	4	sorrel	sorrel	NN
7223	103	5	and	and	CC
7223	103	6	chop	chop	VB
7223	103	7	it	-PRON-	PRP
7223	103	8	,	,	,
7223	103	9	and	and	CC
7223	103	10	add	add	VB
7223	103	11	as	as	RB
7223	103	12	much	much	JJ
7223	103	13	as	as	IN
7223	103	14	will	will	MD
7223	103	15	be	be	VB
7223	103	16	to	to	IN
7223	103	17	your	-PRON-	PRP$
7223	103	18	taste	taste	NN
7223	103	19	.	.	.
7223	104	1	In	in	IN
7223	104	2	another	another	DT
7223	104	3	pan	pan	NN
7223	104	4	cook	cook	VB
7223	104	5	five	five	CD
7223	104	6	tablespoonfuls	tablespoonful	NNS
7223	104	7	of	of	IN
7223	104	8	rice	rice	NN
7223	104	9	,	,	,
7223	104	10	and	and	CC
7223	104	11	add	add	VB
7223	104	12	that	that	DT
7223	104	13	to	to	IN
7223	104	14	your	-PRON-	PRP$
7223	104	15	soup	soup	NN
7223	104	16	.	.	.
7223	105	1	Simmer	simmer	NN
7223	105	2	up	up	RP
7223	105	3	again	again	RB
7223	105	4	,	,	,
7223	105	5	stirring	stir	VBG
7223	105	6	it	-PRON-	PRP
7223	105	7	all	all	DT
7223	105	8	very	very	RB
7223	105	9	well	well	RB
7223	105	10	.	.	.
7223	106	1	This	this	DT
7223	106	2	soup	soup	NN
7223	106	3	should	should	MD
7223	106	4	be	be	VB
7223	106	5	of	of	IN
7223	106	6	a	a	DT
7223	106	7	green	green	JJ
7223	106	8	color	color	NN
7223	106	9	.	.	.
7223	107	1	[	[	-LRB-
7223	107	2	_	_	NNP
7223	107	3	Mme	Mme	NNP
7223	107	4	.	.	.
7223	108	1	Georges	Georges	NNP
7223	108	2	Goffaux	Goffaux	NNP
7223	108	3	.	.	.
7223	108	4	_	_	NNP
7223	108	5	]	]	-RRB-
7223	108	6	CRECY	CRECY	NNP
7223	108	7	SOUP	SOUP	NNP
7223	108	8	(	(	-LRB-
7223	108	9	BELGIAN	BELGIAN	NNP
7223	108	10	RECIPE	RECIPE	NNP
7223	108	11	)	)	-RRB-
7223	108	12	Take	take	VB
7223	108	13	ten	ten	CD
7223	108	14	carrots	carrot	NNS
7223	108	15	,	,	,
7223	108	16	two	two	CD
7223	108	17	onions	onion	NNS
7223	108	18	,	,	,
7223	108	19	one	one	CD
7223	108	20	leek	leek	NN
7223	108	21	,	,	,
7223	108	22	five	five	CD
7223	108	23	potatoes	potato	NNS
7223	108	24	,	,	,
7223	108	25	and	and	CC
7223	108	26	cook	cook	VB
7223	108	27	all	all	RB
7223	108	28	gently	gently	RB
7223	108	29	in	in	IN
7223	108	30	water	water	NN
7223	108	31	,	,	,
7223	108	32	with	with	IN
7223	108	33	salt	salt	NN
7223	108	34	and	and	CC
7223	108	35	pepper	pepper	NN
7223	108	36	;	;	:
7223	108	37	when	when	WRB
7223	108	38	they	-PRON-	PRP
7223	108	39	are	be	VBP
7223	108	40	tender	tender	JJ
7223	108	41	,	,	,
7223	108	42	rub	rub	VB
7223	108	43	them	-PRON-	PRP
7223	108	44	through	through	IN
7223	108	45	the	the	DT
7223	108	46	sieve	sieve	NN
7223	108	47	and	and	CC
7223	108	48	serve	serve	VB
7223	108	49	it	-PRON-	PRP
7223	108	50	very	very	RB
7223	108	51	hot	hot	JJ
7223	108	52	.	.	.
7223	109	1	[	[	-LRB-
7223	109	2	_	_	NNP
7223	109	3	G.	G.	NNP
7223	110	1	Goffaux	Goffaux	NNP
7223	110	2	.	.	.
7223	110	3	_	_	NNP
7223	110	4	]	]	-RRB-
7223	110	5	FLEMISH	FLEMISH	NNP
7223	110	6	SOUP	soup	NN
7223	110	7	To	to	IN
7223	110	8	two	two	CD
7223	110	9	pounds	pound	NNS
7223	110	10	of	of	IN
7223	110	11	washed	wash	VBN
7223	110	12	and	and	CC
7223	110	13	picked	pick	VBD
7223	110	14	Brussels	Brussels	NNP
7223	110	15	sprouts	sprout	NNS
7223	110	16	add	add	VBP
7223	110	17	ten	ten	CD
7223	110	18	potatoes	potato	NNS
7223	110	19	,	,	,
7223	110	20	two	two	CD
7223	110	21	onions	onion	NNS
7223	110	22	,	,	,
7223	110	23	two	two	CD
7223	110	24	leeks	leek	NNS
7223	110	25	,	,	,
7223	110	26	salt	salt	NN
7223	110	27	,	,	,
7223	110	28	pepper	pepper	NN
7223	110	29	.	.	.
7223	111	1	Cook	cook	VB
7223	111	2	all	all	DT
7223	111	3	gently	gently	RB
7223	111	4	and	and	CC
7223	111	5	pass	pass	VB
7223	111	6	through	through	RP
7223	111	7	a	a	DT
7223	111	8	sieve	sieve	NN
7223	111	9	.	.	.
7223	112	1	Add	add	VB
7223	112	2	at	at	IN
7223	112	3	the	the	DT
7223	112	4	last	last	JJ
7223	112	5	moment	moment	NN
7223	112	6	a	a	DT
7223	112	7	sprinkle	sprinkle	NN
7223	112	8	of	of	IN
7223	112	9	chopped	chopped	JJ
7223	112	10	chervil	chervil	NN
7223	112	11	.	.	.
7223	113	1	[	[	-LRB-
7223	113	2	_	_	NNP
7223	113	3	G.	G.	NNP
7223	114	1	Goffaux	Goffaux	NNP
7223	114	2	.	.	.
7223	114	3	_	_	NNP
7223	114	4	]	]	-RRB-
7223	114	5	TOMATO	TOMATO	NNP
7223	114	6	PURÉE	PURÉE	VBN
7223	114	7	Begin	begin	VB
7223	114	8	by	by	IN
7223	114	9	cleaning	clean	VBG
7223	114	10	four	four	CD
7223	114	11	potatoes	potato	NNS
7223	114	12	,	,	,
7223	114	13	two	two	CD
7223	114	14	leeks	leek	NNS
7223	114	15	,	,	,
7223	114	16	a	a	DT
7223	114	17	celery	celery	NN
7223	114	18	,	,	,
7223	114	19	four	four	CD
7223	114	20	carrots	carrot	NNS
7223	114	21	,	,	,
7223	114	22	three	three	CD
7223	114	23	pounds	pound	NNS
7223	114	24	of	of	IN
7223	114	25	big	big	JJ
7223	114	26	tomatoes	tomato	NNS
7223	114	27	;	;	:
7223	114	28	well	well	UH
7223	114	29	wash	wash	VB
7223	114	30	all	all	PDT
7223	114	31	these	these	DT
7223	114	32	vegetables	vegetable	NNS
7223	114	33	and	and	CC
7223	114	34	cut	cut	VBD
7223	114	35	them	-PRON-	PRP
7223	114	36	in	in	IN
7223	114	37	dice	dice	NN
7223	114	38	,	,	,
7223	114	39	the	the	DT
7223	114	40	tomatoes	tomato	NNS
7223	114	41	a	a	DT
7223	114	42	little	little	RB
7223	114	43	larger	large	JJR
7223	114	44	.	.	.
7223	115	1	Cook	cook	VB
7223	115	2	them	-PRON-	PRP
7223	115	3	all	all	DT
7223	115	4	gently	gently	RB
7223	115	5	for	for	IN
7223	115	6	an	an	DT
7223	115	7	hour	hour	NN
7223	115	8	in	in	IN
7223	115	9	nearly	nearly	RB
7223	115	10	two	two	CD
7223	115	11	pints	pint	NNS
7223	115	12	of	of	IN
7223	115	13	gravy	gravy	NN
7223	115	14	,	,	,
7223	115	15	to	to	TO
7223	115	16	which	which	WDT
7223	115	17	you	-PRON-	PRP
7223	115	18	have	have	VBP
7223	115	19	already	already	RB
7223	115	20	added	add	VBN
7223	115	21	two	two	CD
7223	115	22	thick	thick	JJ
7223	115	23	slices	slice	NNS
7223	115	24	of	of	IN
7223	115	25	bread	bread	NN
7223	115	26	and	and	CC
7223	115	27	a	a	DT
7223	115	28	pinch	pinch	NN
7223	115	29	of	of	IN
7223	115	30	salt	salt	NN
7223	115	31	.	.	.
7223	116	1	Take	take	VB
7223	116	2	care	care	NN
7223	116	3	that	that	IN
7223	116	4	your	-PRON-	PRP$
7223	116	5	vegetables	vegetable	NNS
7223	116	6	do	do	VBP
7223	116	7	not	not	RB
7223	116	8	stick	stick	VB
7223	116	9	to	to	IN
7223	116	10	the	the	DT
7223	116	11	bottom	bottom	NN
7223	116	12	of	of	IN
7223	116	13	the	the	DT
7223	116	14	pan	pan	NN
7223	116	15	.	.	.
7223	117	1	When	when	WRB
7223	117	2	all	all	DT
7223	117	3	is	be	VBZ
7223	117	4	well	well	RB
7223	117	5	cooked	cook	VBN
7223	117	6	,	,	,
7223	117	7	pass	pass	VB
7223	117	8	it	-PRON-	PRP
7223	117	9	through	through	IN
7223	117	10	a	a	DT
7223	117	11	fine	fine	JJ
7223	117	12	tammy	tammy	NN
7223	117	13	.	.	.
7223	118	1	Add	add	VB
7223	118	2	more	more	JJR
7223	118	3	gravy	gravy	NN
7223	118	4	,	,	,
7223	118	5	or	or	CC
7223	118	6	water	water	NN
7223	118	7	and	and	CC
7223	118	8	meat	meat	NN
7223	118	9	juice	juice	NN
7223	118	10	;	;	:
7223	118	11	make	make	VB
7223	118	12	it	-PRON-	PRP
7223	118	13	of	of	IN
7223	118	14	the	the	DT
7223	118	15	consistency	consistency	NN
7223	118	16	that	that	WDT
7223	118	17	you	-PRON-	PRP
7223	118	18	wish	wish	VBP
7223	118	19	.	.	.
7223	119	1	Bring	bring	VB
7223	119	2	it	-PRON-	PRP
7223	119	3	to	to	IN
7223	119	4	the	the	DT
7223	119	5	boil	boil	NN
7223	119	6	again	again	RB
7223	119	7	over	over	IN
7223	119	8	the	the	DT
7223	119	9	fire	fire	NN
7223	119	10	,	,	,
7223	119	11	adding	add	VBG
7223	119	12	pepper	pepper	NN
7223	119	13	and	and	CC
7223	119	14	salt	salt	NN
7223	119	15	,	,	,
7223	119	16	and	and	CC
7223	119	17	just	just	RB
7223	119	18	before	before	IN
7223	119	19	serving	serve	VBG
7223	119	20	a	a	DT
7223	119	21	bit	bit	NN
7223	119	22	of	of	IN
7223	119	23	fresh	fresh	JJ
7223	119	24	butter	butter	NN
7223	119	25	also	also	RB
7223	119	26	.	.	.
7223	120	1	It	-PRON-	PRP
7223	120	2	is	be	VBZ
7223	120	3	a	a	DT
7223	120	4	great	great	JJ
7223	120	5	improvement	improvement	NN
7223	120	6	to	to	TO
7223	120	7	add	add	VB
7223	120	8	at	at	IN
7223	120	9	the	the	DT
7223	120	10	last	last	JJ
7223	120	11	minute	minute	NN
7223	120	12	the	the	DT
7223	120	13	yolk	yolk	NN
7223	120	14	of	of	IN
7223	120	15	an	an	DT
7223	120	16	egg	egg	NN
7223	120	17	,	,	,
7223	120	18	mixed	mix	VBN
7223	120	19	in	in	IN
7223	120	20	a	a	DT
7223	120	21	little	little	JJ
7223	120	22	cold	cold	JJ
7223	120	23	water	water	NN
7223	120	24	,	,	,
7223	120	25	quickly	quickly	RB
7223	120	26	stirred	stir	VBD
7223	120	27	in	in	IN
7223	120	28	when	when	WRB
7223	120	29	the	the	DT
7223	120	30	soup	soup	NN
7223	120	31	is	be	VBZ
7223	120	32	off	off	IN
7223	120	33	the	the	DT
7223	120	34	fire	fire	NN
7223	120	35	.	.	.
7223	121	1	The	the	DT
7223	121	2	three	three	CD
7223	121	3	recipes	recipe	NNS
7223	121	4	for	for	IN
7223	121	5	seven	seven	CD
7223	121	6	or	or	CC
7223	121	7	eight	eight	CD
7223	121	8	persons	person	NNS
7223	121	9	.	.	.
7223	122	1	[	[	-LRB-
7223	122	2	_	_	NNP
7223	122	3	G.	G.	NNP
7223	123	1	Kerckaert	Kerckaert	NNP
7223	123	2	.	.	.
7223	123	3	_	_	NNP
7223	123	4	]	]	-RRB-
7223	123	5	ONION	ONION	NNP
7223	123	6	SOUP	SOUP	NNP
7223	123	7	Mince	Mince	NNP
7223	123	8	some	some	DT
7223	123	9	thick	thick	JJ
7223	123	10	onions	onion	NNS
7223	123	11	,	,	,
7223	123	12	five	five	CD
7223	123	13	or	or	CC
7223	123	14	six	six	CD
7223	123	15	,	,	,
7223	123	16	and	and	CC
7223	123	17	let	let	VB
7223	123	18	them	-PRON-	PRP
7223	123	19	color	color	VB
7223	123	20	over	over	IN
7223	123	21	the	the	DT
7223	123	22	fire	fire	NN
7223	123	23	in	in	IN
7223	123	24	butter	butter	NN
7223	123	25	.	.	.
7223	124	1	Add	add	VB
7223	124	2	a	a	DT
7223	124	3	dessert	dessert	NN
7223	124	4	-	-	HYPH
7223	124	5	spoonful	spoonful	JJ
7223	124	6	of	of	IN
7223	124	7	flour	flour	NN
7223	124	8	,	,	,
7223	124	9	sprinkling	sprinkle	VBG
7223	124	10	it	-PRON-	PRP
7223	124	11	in	in	RP
7223	124	12	,	,	,
7223	124	13	and	and	CC
7223	124	14	the	the	DT
7223	124	15	same	same	JJ
7223	124	16	amount	amount	NN
7223	124	17	in	in	IN
7223	124	18	gravy	gravy	NN
7223	124	19	;	;	:
7223	124	20	thicken	thicken	VB
7223	124	21	it	-PRON-	PRP
7223	124	22	with	with	IN
7223	124	23	potatoes	potato	NNS
7223	124	24	and	and	CC
7223	124	25	when	when	WRB
7223	124	26	these	these	DT
7223	124	27	are	be	VBP
7223	124	28	cooked	cook	VBN
7223	124	29	,	,	,
7223	124	30	peas	pea	NNS
7223	124	31	,	,	,
7223	124	32	all	all	RB
7223	124	33	through	through	IN
7223	124	34	a	a	DT
7223	124	35	sieve	sieve	NN
7223	124	36	.	.	.
7223	125	1	Bring	bring	VB
7223	125	2	the	the	DT
7223	125	3	purée	purée	NN
7223	125	4	to	to	IN
7223	125	5	the	the	DT
7223	125	6	right	right	JJ
7223	125	7	consistency	consistency	NN
7223	125	8	with	with	IN
7223	125	9	milk	milk	NN
7223	125	10	,	,	,
7223	125	11	and	and	CC
7223	125	12	let	let	VB
7223	125	13	it	-PRON-	PRP
7223	125	14	simmer	simmer	VB
7223	125	15	for	for	IN
7223	125	16	a	a	DT
7223	125	17	few	few	JJ
7223	125	18	minutes	minute	NNS
7223	125	19	before	before	IN
7223	125	20	serving	serve	VBG
7223	125	21	,	,	,
7223	125	22	adding	add	VBG
7223	125	23	pepper	pepper	NN
7223	125	24	and	and	CC
7223	125	25	salt	salt	NN
7223	125	26	.	.	.
7223	126	1	[	[	-LRB-
7223	126	2	_	_	NNP
7223	126	3	Gabrielle	Gabrielle	NNP
7223	126	4	Janssens	Janssens	NNP
7223	126	5	.	.	.
7223	126	6	_	_	NNP
7223	126	7	]	]	-RRB-
7223	126	8	POTAGE	potage	NN
7223	126	9	LEMAN	LEMAN	NNP
7223	126	10	Make	make	VBP
7223	126	11	a	a	DT
7223	126	12	good	good	JJ
7223	126	13	gravy	gravy	NN
7223	126	14	with	with	IN
7223	126	15	one	one	CD
7223	126	16	and	and	CC
7223	126	17	one	one	CD
7223	126	18	-	-	HYPH
7223	126	19	half	half	NN
7223	126	20	pounds	pound	NNS
7223	126	21	of	of	IN
7223	126	22	skirt	skirt	NN
7223	126	23	of	of	IN
7223	126	24	beef	beef	NN
7223	126	25	.	.	.
7223	127	1	With	with	IN
7223	127	2	one	one	CD
7223	127	3	half	half	NN
7223	127	4	of	of	IN
7223	127	5	the	the	DT
7223	127	6	gravy	gravy	NN
7223	127	7	make	make	VBP
7223	127	8	a	a	DT
7223	127	9	very	very	RB
7223	127	10	good	good	JJ
7223	127	11	purée	purée	NN
7223	127	12	of	of	IN
7223	127	13	peas	pea	NNS
7223	127	14	--	--	:
7223	127	15	if	if	IN
7223	127	16	possible	possible	JJ
7223	127	17	the	the	DT
7223	127	18	green	green	JJ
7223	127	19	peas	pea	NNS
7223	127	20	--	--	:
7223	127	21	with	with	IN
7223	127	22	the	the	DT
7223	127	23	other	other	JJ
7223	127	24	half	half	NN
7223	127	25	make	make	VBP
7223	127	26	a	a	DT
7223	127	27	good	good	JJ
7223	127	28	purée	purée	NN
7223	127	29	of	of	IN
7223	127	30	tomatoes	tomato	NNS
7223	127	31	.	.	.
7223	128	1	Combine	combine	VB
7223	128	2	the	the	DT
7223	128	3	two	two	CD
7223	128	4	purées	purées	NN
7223	128	5	,	,	,
7223	128	6	adding	add	VBG
7223	128	7	pepper	pepper	NN
7223	128	8	and	and	CC
7223	128	9	salt	salt	NN
7223	128	10	and	and	CC
7223	128	11	a	a	DT
7223	128	12	dust	dust	NN
7223	128	13	of	of	IN
7223	128	14	cayenne	cayenne	NN
7223	128	15	.	.	.
7223	129	1	For	for	IN
7223	129	2	each	each	DT
7223	129	3	guest	guest	NN
7223	129	4	add	add	VB
7223	129	5	to	to	IN
7223	129	6	the	the	DT
7223	129	7	soup	soup	NN
7223	129	8	a	a	DT
7223	129	9	teaspoonful	teaspoonful	NN
7223	129	10	of	of	IN
7223	129	11	Madeira	Madeira	NNP
7223	129	12	wine	wine	NN
7223	129	13	,	,	,
7223	129	14	beat	beat	VBD
7223	129	15	it	-PRON-	PRP
7223	129	16	all	all	DT
7223	129	17	well	well	RB
7223	129	18	and	and	CC
7223	129	19	serve	serve	VBP
7223	129	20	quickly	quickly	RB
7223	129	21	.	.	.
7223	130	1	Or	or	CC
7223	130	2	add	add	VB
7223	130	3	,	,	,
7223	130	4	instead	instead	RB
7223	130	5	of	of	IN
7223	130	6	Madeira	Madeira	NNP
7223	130	7	,	,	,
7223	130	8	one	one	CD
7223	130	9	dessert	dessert	NN
7223	130	10	-	-	HYPH
7223	130	11	spoonful	spoonful	JJ
7223	130	12	of	of	IN
7223	130	13	sherry	sherry	NN
7223	130	14	wine	wine	NN
7223	130	15	.	.	.
7223	131	1	This	this	DT
7223	131	2	celebrated	celebrate	VBN
7223	131	3	soup	soup	NN
7223	131	4	is	be	VBZ
7223	131	5	honored	honor	VBN
7223	131	6	by	by	IN
7223	131	7	the	the	DT
7223	131	8	name	name	NN
7223	131	9	of	of	IN
7223	131	10	the	the	DT
7223	131	11	glorious	glorious	JJ
7223	131	12	defender	defender	NN
7223	131	13	of	of	IN
7223	131	14	Namur	Namur	NNP
7223	131	15	.	.	.
7223	132	1	[	[	-LRB-
7223	132	2	_	_	NNP
7223	132	3	Gabrielle	Gabrielle	NNP
7223	132	4	Janssens	Janssens	NNP
7223	132	5	.	.	.
7223	132	6	_	_	NNP
7223	132	7	]	]	-RRB-
7223	132	8	TOMATO	TOMATO	NNP
7223	132	9	SOUP	SOUP	NNP
7223	132	10	Boil	Boil	NNP
7223	132	11	together	together	RB
7223	132	12	six	six	CD
7223	132	13	medium	medium	JJ
7223	132	14	potatoes	potato	NNS
7223	132	15	,	,	,
7223	132	16	a	a	DT
7223	132	17	celery	celery	NN
7223	132	18	,	,	,
7223	132	19	two	two	CD
7223	132	20	leeks	leek	NNS
7223	132	21	,	,	,
7223	132	22	two	two	CD
7223	132	23	carrots	carrot	NNS
7223	132	24	,	,	,
7223	132	25	and	and	CC
7223	132	26	a	a	DT
7223	132	27	pound	pound	NN
7223	132	28	of	of	IN
7223	132	29	fresh	fresh	JJ
7223	132	30	tomatoes	tomato	NNS
7223	132	31	,	,	,
7223	132	32	with	with	IN
7223	132	33	pepper	pepper	NN
7223	132	34	,	,	,
7223	132	35	salt	salt	NN
7223	132	36	and	and	CC
7223	132	37	a	a	DT
7223	132	38	leaf	leaf	NN
7223	132	39	of	of	IN
7223	132	40	bay	bay	NN
7223	132	41	.	.	.
7223	133	1	Pass	pass	VB
7223	133	2	all	all	DT
7223	133	3	through	through	IN
7223	133	4	the	the	DT
7223	133	5	sieve	sieve	NN
7223	133	6	.	.	.
7223	134	1	Fry	fry	CD
7223	134	2	two	two	CD
7223	134	3	or	or	CC
7223	134	4	three	three	CD
7223	134	5	chopped	chop	VBN
7223	134	6	onions	onion	NNS
7223	134	7	in	in	IN
7223	134	8	some	some	DT
7223	134	9	butter	butter	NN
7223	134	10	and	and	CC
7223	134	11	add	add	VB
7223	134	12	the	the	DT
7223	134	13	soup	soup	NN
7223	134	14	to	to	IN
7223	134	15	them	-PRON-	PRP
7223	134	16	.	.	.
7223	135	1	Boil	boil	VB
7223	135	2	up	up	RP
7223	135	3	again	again	RB
7223	135	4	for	for	IN
7223	135	5	twenty	twenty	CD
7223	135	6	minutes	minute	NNS
7223	135	7	before	before	IN
7223	135	8	serving	serve	VBG
7223	135	9	.	.	.
7223	136	1	If	if	IN
7223	136	2	you	-PRON-	PRP
7223	136	3	have	have	VBP
7223	136	4	no	no	DT
7223	136	5	fresh	fresh	JJ
7223	136	6	tomatoes	tomato	NNS
7223	136	7	,	,	,
7223	136	8	the	the	DT
7223	136	9	tinned	tin	VBN
7223	136	10	ones	one	NNS
7223	136	11	can	can	MD
7223	136	12	be	be	VB
7223	136	13	used	use	VBN
7223	136	14	,	,	,
7223	136	15	removing	remove	VBG
7223	136	16	the	the	DT
7223	136	17	skin	skin	NN
7223	136	18	,	,	,
7223	136	19	at	at	IN
7223	136	20	the	the	DT
7223	136	21	same	same	JJ
7223	136	22	time	time	NN
7223	136	23	that	that	WDT
7223	136	24	you	-PRON-	PRP
7223	136	25	add	add	VBP
7223	136	26	the	the	DT
7223	136	27	fried	fry	VBN
7223	136	28	onions	onion	NNS
7223	136	29	.	.	.
7223	137	1	[	[	-LRB-
7223	137	2	_	_	NNP
7223	137	3	Mme	Mme	NNP
7223	137	4	.	.	.
7223	138	1	van	van	NNP
7223	138	2	Praet	Praet	NNP
7223	138	3	.	.	.
7223	138	4	_	_	NNP
7223	138	5	]	]	-RRB-
7223	138	6	SOUP	SOUP	NNP
7223	138	7	,	,	,
7223	138	8	CREAM	cream	NN
7223	138	9	OF	of	IN
7223	138	10	ASPARAGUS	ASPARAGUS	NNP
7223	138	11	Boil	Boil	NNP
7223	138	12	some	some	DT
7223	138	13	potatoes	potato	NNS
7223	138	14	and	and	CC
7223	138	15	pass	pass	VB
7223	138	16	them	-PRON-	PRP
7223	138	17	through	through	IN
7223	138	18	the	the	DT
7223	138	19	sieve	sieve	NN
7223	138	20	,	,	,
7223	138	21	add	add	VB
7223	138	22	the	the	DT
7223	138	23	asparagus	asparagus	NN
7223	138	24	-	-	HYPH
7223	138	25	tops	top	NNS
7223	138	26	,	,	,
7223	138	27	with	with	IN
7223	138	28	a	a	DT
7223	138	29	pat	pat	NN
7223	138	30	of	of	IN
7223	138	31	butter	butter	NN
7223	138	32	for	for	IN
7223	138	33	each	each	DT
7223	138	34	four	four	CD
7223	138	35	tops	top	NNS
7223	138	36	;	;	:
7223	138	37	thin	thin	JJ
7223	138	38	the	the	DT
7223	138	39	soup	soup	NN
7223	138	40	with	with	IN
7223	138	41	extract	extract	NN
7223	138	42	of	of	IN
7223	138	43	meat	meat	NN
7223	138	44	and	and	CC
7223	138	45	water	water	NN
7223	138	46	,	,	,
7223	138	47	and	and	CC
7223	138	48	at	at	IN
7223	138	49	the	the	DT
7223	138	50	last	last	JJ
7223	138	51	moment	moment	NN
7223	138	52	stir	stir	VBP
7223	138	53	in	in	IN
7223	138	54	the	the	DT
7223	138	55	raw	raw	JJ
7223	138	56	yolks	yolk	NNS
7223	138	57	of	of	IN
7223	138	58	two	two	CD
7223	138	59	eggs	egg	NNS
7223	138	60	,	,	,
7223	138	61	and	and	CC
7223	138	62	a	a	DT
7223	138	63	little	little	JJ
7223	138	64	chopped	chop	VBN
7223	138	65	parsley	parsley	NN
7223	138	66	.	.	.
7223	139	1	[	[	-LRB-
7223	139	2	_	_	NNP
7223	139	3	Mme	Mme	NNP
7223	139	4	.	.	.
7223	140	1	van	van	NNP
7223	140	2	Praet	Praet	NNP
7223	140	3	.	.	.
7223	140	4	_	_	NNP
7223	140	5	]	]	-RRB-
7223	140	6	GREEN	GREEN	NNP
7223	140	7	PEA	PEA	NNP
7223	140	8	SOUP	SOUP	NNP
7223	140	9	Put	put	VB
7223	140	10	half	half	PDT
7223	140	11	a	a	DT
7223	140	12	pound	pound	NN
7223	140	13	of	of	IN
7223	140	14	dry	dry	JJ
7223	140	15	green	green	JJ
7223	140	16	peas	pea	NNS
7223	140	17	to	to	TO
7223	140	18	soak	soak	VB
7223	140	19	overnight	overnight	RB
7223	140	20	in	in	IN
7223	140	21	water	water	NN
7223	140	22	,	,	,
7223	140	23	with	with	IN
7223	140	24	a	a	DT
7223	140	25	teaspoonful	teaspoonful	JJ
7223	140	26	of	of	IN
7223	140	27	bicarbonate	bicarbonate	NN
7223	140	28	of	of	IN
7223	140	29	soda	soda	NN
7223	140	30	in	in	IN
7223	140	31	it	-PRON-	PRP
7223	140	32	.	.	.
7223	141	1	In	in	IN
7223	141	2	the	the	DT
7223	141	3	morning	morning	NN
7223	141	4	take	take	VB
7223	141	5	out	out	RP
7223	141	6	the	the	DT
7223	141	7	peas	pea	NNS
7223	141	8	and	and	CC
7223	141	9	put	put	VBD
7223	141	10	them	-PRON-	PRP
7223	141	11	on	on	IN
7223	141	12	the	the	DT
7223	141	13	fire	fire	NN
7223	141	14	in	in	IN
7223	141	15	about	about	RB
7223	141	16	three	three	CD
7223	141	17	-	-	HYPH
7223	141	18	and	and	CC
7223	141	19	-	-	HYPH
7223	141	20	a	a	DT
7223	141	21	-	-	HYPH
7223	141	22	half	half	NN
7223	141	23	pints	pint	NNS
7223	141	24	of	of	IN
7223	141	25	water	water	NN
7223	141	26	.	.	.
7223	142	1	When	when	WRB
7223	142	2	the	the	DT
7223	142	3	peas	pea	NNS
7223	142	4	are	be	VBP
7223	142	5	nearly	nearly	RB
7223	142	6	cooked	cook	VBN
7223	142	7	,	,	,
7223	142	8	add	add	VB
7223	142	9	five	five	CD
7223	142	10	big	big	JJ
7223	142	11	potatoes	potato	NNS
7223	142	12	.	.	.
7223	143	1	When	when	WRB
7223	143	2	all	all	DT
7223	143	3	is	be	VBZ
7223	143	4	cooked	cook	VBN
7223	143	5	enough	enough	RB
7223	143	6	for	for	IN
7223	143	7	the	the	DT
7223	143	8	skins	skin	NNS
7223	143	9	to	to	TO
7223	143	10	come	come	VB
7223	143	11	off	off	RP
7223	143	12	easily	easily	RB
7223	143	13	,	,	,
7223	143	14	rub	rub	VB
7223	143	15	all	all	RB
7223	143	16	through	through	IN
7223	143	17	a	a	DT
7223	143	18	sieve	sieve	NN
7223	143	19	.	.	.
7223	144	1	Fry	fry	NN
7223	144	2	in	in	IN
7223	144	3	some	some	DT
7223	144	4	butter	butter	NN
7223	144	5	four	four	CD
7223	144	6	or	or	CC
7223	144	7	five	five	CD
7223	144	8	onions	onion	NNS
7223	144	9	and	and	CC
7223	144	10	five	five	CD
7223	144	11	or	or	CC
7223	144	12	six	six	CD
7223	144	13	leeks	leek	NNS
7223	144	14	till	till	IN
7223	144	15	they	-PRON-	PRP
7223	144	16	are	be	VBP
7223	144	17	brown	brown	JJ
7223	144	18	,	,	,
7223	144	19	or	or	CC
7223	144	20	,	,	,
7223	144	21	failing	fail	VBG
7223	144	22	butter	butter	NN
7223	144	23	,	,	,
7223	144	24	use	use	VB
7223	144	25	some	some	DT
7223	144	26	fat	fat	NN
7223	144	27	of	of	IN
7223	144	28	beef	beef	NN
7223	144	29	;	;	:
7223	144	30	add	add	VB
7223	144	31	these	these	DT
7223	144	32	to	to	IN
7223	144	33	the	the	DT
7223	144	34	peas	pea	NNS
7223	144	35	and	and	CC
7223	144	36	boil	boil	VB
7223	144	37	together	together	RP
7223	144	38	a	a	DT
7223	144	39	good	good	JJ
7223	144	40	half	half	JJ
7223	144	41	-	-	HYPH
7223	144	42	hour	hour	NN
7223	144	43	.	.	.
7223	145	1	If	if	IN
7223	145	2	possible	possible	JJ
7223	145	3	,	,	,
7223	145	4	add	add	VB
7223	145	5	a	a	DT
7223	145	6	pig	pig	NN
7223	145	7	's	's	POS
7223	145	8	trotter	trotter	NN
7223	145	9	cut	cut	VBD
7223	145	10	into	into	IN
7223	145	11	four	four	CD
7223	145	12	,	,	,
7223	145	13	which	which	WDT
7223	145	14	makes	make	VBZ
7223	145	15	the	the	DT
7223	145	16	soup	soup	NN
7223	145	17	most	most	RBS
7223	145	18	excellent	excellent	JJ
7223	145	19	.	.	.
7223	146	1	When	when	WRB
7223	146	2	ready	ready	JJ
7223	146	3	to	to	TO
7223	146	4	serve	serve	VB
7223	146	5	,	,	,
7223	146	6	remove	remove	VB
7223	146	7	the	the	DT
7223	146	8	four	four	CD
7223	146	9	pieces	piece	NNS
7223	146	10	of	of	IN
7223	146	11	trotter	trotter	NN
7223	146	12	.	.	.
7223	147	1	Little	little	JJ
7223	147	2	dice	dice	NN
7223	147	3	of	of	IN
7223	147	4	fried	fried	JJ
7223	147	5	bread	bread	NN
7223	147	6	should	should	MD
7223	147	7	be	be	VB
7223	147	8	handed	hand	VBN
7223	147	9	with	with	IN
7223	147	10	the	the	DT
7223	147	11	soup	soup	NN
7223	147	12	.	.	.
7223	148	1	[	[	-LRB-
7223	148	2	_	_	NNP
7223	148	3	V.	V.	NNP
7223	149	1	Verachtert	Verachtert	NNP
7223	149	2	.	.	.
7223	149	3	_	_	NNP
7223	149	4	]	]	-RRB-
7223	149	5	VEGETABLE	VEGETABLE	NNP
7223	149	6	SOUP	SOUP	NNP
7223	149	7	Fry	Fry	NNP
7223	149	8	four	four	CD
7223	149	9	onions	onion	NNS
7223	149	10	till	till	IN
7223	149	11	they	-PRON-	PRP
7223	149	12	are	be	VBP
7223	149	13	brown	brown	JJ
7223	149	14	.	.	.
7223	150	1	Add	add	VB
7223	150	2	them	-PRON-	PRP
7223	150	3	to	to	IN
7223	150	4	three	three	CD
7223	150	5	pints	pint	NNS
7223	150	6	of	of	IN
7223	150	7	water	water	NN
7223	150	8	,	,	,
7223	150	9	with	with	IN
7223	150	10	four	four	CD
7223	150	11	carrots	carrot	NNS
7223	150	12	,	,	,
7223	150	13	a	a	DT
7223	150	14	slice	slice	NN
7223	150	15	of	of	IN
7223	150	16	white	white	JJ
7223	150	17	crumb	crumb	NN
7223	150	18	of	of	IN
7223	150	19	bread	bread	NN
7223	150	20	,	,	,
7223	150	21	five	five	CD
7223	150	22	potatoes	potato	NNS
7223	150	23	,	,	,
7223	150	24	a	a	DT
7223	150	25	celery	celery	NN
7223	150	26	and	and	CC
7223	150	27	a	a	DT
7223	150	28	bunch	bunch	NN
7223	150	29	of	of	IN
7223	150	30	parsley	parsley	NN
7223	150	31	,	,	,
7223	150	32	which	which	WDT
7223	150	33	you	-PRON-	PRP
7223	150	34	must	must	MD
7223	150	35	take	take	VB
7223	150	36	out	out	RP
7223	150	37	before	before	IN
7223	150	38	passing	pass	VBG
7223	150	39	the	the	DT
7223	150	40	soup	soup	NN
7223	150	41	through	through	IN
7223	150	42	the	the	DT
7223	150	43	sieve	sieve	NN
7223	150	44	.	.	.
7223	151	1	A	a	DT
7223	151	2	few	few	JJ
7223	151	3	tomatoes	tomato	NNS
7223	151	4	make	make	VBP
7223	151	5	the	the	DT
7223	151	6	soup	soup	NN
7223	151	7	better	well	RBR
7223	151	8	;	;	:
7223	151	9	if	if	IN
7223	151	10	they	-PRON-	PRP
7223	151	11	are	be	VBP
7223	151	12	tinned	tin	VBN
7223	151	13	,	,	,
7223	151	14	do	do	VB
7223	151	15	not	not	RB
7223	151	16	add	add	VB
7223	151	17	them	-PRON-	PRP
7223	151	18	till	till	IN
7223	151	19	after	after	IN
7223	151	20	the	the	DT
7223	151	21	soup	soup	NN
7223	151	22	has	have	VBZ
7223	151	23	been	be	VBN
7223	151	24	passed	pass	VBN
7223	151	25	through	through	IN
7223	151	26	the	the	DT
7223	151	27	tammy	tammy	NNP
7223	151	28	;	;	:
7223	151	29	if	if	IN
7223	151	30	they	-PRON-	PRP
7223	151	31	are	be	VBP
7223	151	32	fresh	fresh	JJ
7223	151	33	,	,	,
7223	151	34	put	put	VB
7223	151	35	them	-PRON-	PRP
7223	151	36	in	in	RP
7223	151	37	with	with	IN
7223	151	38	the	the	DT
7223	151	39	other	other	JJ
7223	151	40	vegetables	vegetable	NNS
7223	151	41	.	.	.
7223	152	1	Simmer	simmer	NN
7223	152	2	for	for	IN
7223	152	3	an	an	DT
7223	152	4	hour	hour	NN
7223	152	5	,	,	,
7223	152	6	add	add	VB
7223	152	7	pepper	pepper	NN
7223	152	8	and	and	CC
7223	152	9	salt	salt	NN
7223	152	10	before	before	IN
7223	152	11	serving	serve	VBG
7223	152	12	.	.	.
7223	153	1	[	[	-LRB-
7223	153	2	_	_	NNP
7223	153	3	V.	V.	NNP
7223	154	1	Verachtert	Verachtert	NNP
7223	154	2	.	.	.
7223	154	3	_	_	NNP
7223	154	4	]	]	-RRB-
7223	154	5	MUSHROOM	MUSHROOM	NNP
7223	154	6	CREAM	CREAM	NNP
7223	154	7	SOUP	SOUP	VBN
7223	154	8	On	on	IN
7223	154	9	a	a	DT
7223	154	10	good	good	JJ
7223	154	11	white	white	NNP
7223	154	12	stock	stock	NNP
7223	154	13	foundation	foundation	NNP
7223	154	14	,	,	,
7223	154	15	for	for	IN
7223	154	16	which	which	WDT
7223	154	17	you	-PRON-	PRP
7223	154	18	have	have	VBP
7223	154	19	used	use	VBN
7223	154	20	milk	milk	NN
7223	154	21	and	and	CC
7223	154	22	a	a	DT
7223	154	23	bone	bone	NN
7223	154	24	of	of	IN
7223	154	25	veal	veal	NN
7223	154	26	,	,	,
7223	154	27	sprinkle	sprinkle	VBP
7223	154	28	in	in	IN
7223	154	29	some	some	DT
7223	154	30	ground	ground	NN
7223	154	31	rice	rice	NN
7223	154	32	till	till	IN
7223	154	33	it	-PRON-	PRP
7223	154	34	thickens	thicken	VBZ
7223	154	35	,	,	,
7223	154	36	stirring	stir	VBG
7223	154	37	it	-PRON-	PRP
7223	154	38	well	well	RB
7223	154	39	for	for	IN
7223	154	40	twenty	twenty	CD
7223	154	41	minutes	minute	NNS
7223	154	42	.	.	.
7223	155	1	Wash	wash	VB
7223	155	2	and	and	CC
7223	155	3	chop	chop	VB
7223	155	4	your	-PRON-	PRP$
7223	155	5	mushrooms	mushroom	NNS
7223	155	6	,	,	,
7223	155	7	and	and	CC
7223	155	8	fry	fry	VB
7223	155	9	them	-PRON-	PRP
7223	155	10	in	in	IN
7223	155	11	butter	butter	NN
7223	155	12	.	.	.
7223	156	1	Add	add	VB
7223	156	2	the	the	DT
7223	156	3	yolk	yolk	NN
7223	156	4	of	of	IN
7223	156	5	an	an	DT
7223	156	6	egg	egg	NN
7223	156	7	and	and	CC
7223	156	8	bind	bind	VB
7223	156	9	it	-PRON-	PRP
7223	156	10	.	.	.
7223	157	1	This	this	DT
7223	157	2	is	be	VBZ
7223	157	3	a	a	DT
7223	157	4	delicious	delicious	JJ
7223	157	5	soup	soup	NN
7223	157	6	.	.	.
7223	158	1	[	[	-LRB-
7223	158	2	_	_	NNP
7223	158	3	Mme	Mme	NNP
7223	158	4	.	.	.
7223	159	1	van	van	NNP
7223	159	2	Marcke	Marcke	NNP
7223	159	3	de	de	NNP
7223	159	4	Lunessen	Lunessen	NNP
7223	159	5	.	.	.
7223	159	6	_	_	NNP
7223	159	7	]	]	-RRB-
7223	159	8	THE	the	DT
7223	159	9	SOLDIER	SOLDIER	NNP
7223	159	10	'S	's	POS
7223	159	11	VEGETABLE	VEGETABLE	NNP
7223	159	12	SOUP	SOUP	NNP
7223	159	13	(	(	-LRB-
7223	159	14	Eight	eight	CD
7223	159	15	to	to	TO
7223	159	16	ten	ten	CD
7223	159	17	persons	person	NNS
7223	159	18	)	)	-RRB-
7223	159	19	Peel	peel	VB
7223	159	20	three	three	CD
7223	159	21	pounds	pound	NNS
7223	159	22	of	of	IN
7223	159	23	vegetables	vegetable	NNS
7223	159	24	.	.	.
7223	160	1	Put	put	VB
7223	160	2	them	-PRON-	PRP
7223	160	3	in	in	IN
7223	160	4	a	a	DT
7223	160	5	large	large	JJ
7223	160	6	pot	pot	NN
7223	160	7	with	with	IN
7223	160	8	all	all	PDT
7223	160	9	the	the	DT
7223	160	10	vegetables	vegetable	NNS
7223	160	11	that	that	WDT
7223	160	12	you	-PRON-	PRP
7223	160	13	can	can	MD
7223	160	14	find	find	VB
7223	160	15	,	,	,
7223	160	16	according	accord	VBG
7223	160	17	to	to	IN
7223	160	18	the	the	DT
7223	160	19	season	season	NN
7223	160	20	.	.	.
7223	161	1	In	in	IN
7223	161	2	the	the	DT
7223	161	3	winter	winter	NN
7223	161	4	you	-PRON-	PRP
7223	161	5	will	will	MD
7223	161	6	take	take	VB
7223	161	7	four	four	CD
7223	161	8	celeries	celery	NNS
7223	161	9	,	,	,
7223	161	10	four	four	CD
7223	161	11	leeks	leek	NNS
7223	161	12	,	,	,
7223	161	13	two	two	CD
7223	161	14	turnips	turnip	NNS
7223	161	15	,	,	,
7223	161	16	a	a	DT
7223	161	17	cabbage	cabbage	NN
7223	161	18	,	,	,
7223	161	19	two	two	CD
7223	161	20	onions	onion	NNS
7223	161	21	,	,	,
7223	161	22	pepper	pepper	NN
7223	161	23	and	and	CC
7223	161	24	salt	salt	NN
7223	161	25	,	,	,
7223	161	26	two	two	CD
7223	161	27	-	-	HYPH
7223	161	28	penny	penny	NN
7223	161	29	-	-	HYPH
7223	161	30	worth	worth	NN
7223	161	31	of	of	IN
7223	161	32	bones	bone	NNS
7223	161	33	,	,	,
7223	161	34	and	and	CC
7223	161	35	about	about	RB
7223	161	36	five	five	CD
7223	161	37	and	and	CC
7223	161	38	one	one	CD
7223	161	39	-	-	HYPH
7223	161	40	half	half	NN
7223	161	41	quarts	quart	NNS
7223	161	42	of	of	IN
7223	161	43	water	water	NN
7223	161	44	.	.	.
7223	162	1	Let	let	VB
7223	162	2	it	-PRON-	PRP
7223	162	3	all	all	DT
7223	162	4	boil	boil	VB
7223	162	5	for	for	IN
7223	162	6	three	three	CD
7223	162	7	hours	hour	NNS
7223	162	8	,	,	,
7223	162	9	taking	take	VBG
7223	162	10	care	care	NN
7223	162	11	to	to	TO
7223	162	12	add	add	VB
7223	162	13	water	water	NN
7223	162	14	so	so	IN
7223	162	15	as	as	IN
7223	162	16	to	to	TO
7223	162	17	keep	keep	VB
7223	162	18	the	the	DT
7223	162	19	quantity	quantity	NN
7223	162	20	at	at	IN
7223	162	21	five	five	CD
7223	162	22	quarts	quart	NNS
7223	162	23	.	.	.
7223	163	1	Rub	rub	VB
7223	163	2	all	all	PDT
7223	163	3	the	the	DT
7223	163	4	vegetables	vegetable	NNS
7223	163	5	through	through	IN
7223	163	6	a	a	DT
7223	163	7	tammy	tammy	NN
7223	163	8	,	,	,
7223	163	9	crushing	crush	VBG
7223	163	10	them	-PRON-	PRP
7223	163	11	well	well	RB
7223	163	12	,	,	,
7223	163	13	and	and	CC
7223	163	14	then	then	RB
7223	163	15	let	let	VB
7223	163	16	them	-PRON-	PRP
7223	163	17	boil	boil	VB
7223	163	18	up	up	RP
7223	163	19	again	again	RB
7223	163	20	for	for	IN
7223	163	21	at	at	RB
7223	163	22	least	least	RBS
7223	163	23	another	another	DT
7223	163	24	hour	hour	NN
7223	163	25	.	.	.
7223	164	1	The	the	DT
7223	164	2	time	time	NN
7223	164	3	allotted	allot	VBD
7223	164	4	for	for	IN
7223	164	5	the	the	DT
7223	164	6	first	first	JJ
7223	164	7	and	and	CC
7223	164	8	second	second	JJ
7223	164	9	cooking	cooking	NN
7223	164	10	is	be	VBZ
7223	164	11	of	of	IN
7223	164	12	the	the	DT
7223	164	13	greatest	great	JJS
7223	164	14	importance	importance	NN
7223	164	15	.	.	.
7223	165	1	LEEK	LEEK	NNP
7223	165	2	SOUP	SOUP	NNP
7223	165	3	Cut	Cut	NNP
7223	165	4	up	up	RP
7223	165	5	two	two	CD
7223	165	6	onions	onion	NNS
7223	165	7	and	and	CC
7223	165	8	fry	fry	VB
7223	165	9	them	-PRON-	PRP
7223	165	10	till	till	IN
7223	165	11	they	-PRON-	PRP
7223	165	12	are	be	VBP
7223	165	13	brown	brown	JJ
7223	165	14	;	;	:
7223	165	15	you	-PRON-	PRP
7223	165	16	need	need	VBP
7223	165	17	not	not	RB
7223	165	18	use	use	VB
7223	165	19	butter	butter	NN
7223	165	20	,	,	,
7223	165	21	clarified	clarify	VBN
7223	165	22	fat	fat	NN
7223	165	23	will	will	MD
7223	165	24	do	do	VB
7223	165	25	very	very	RB
7223	165	26	well	well	RB
7223	165	27	.	.	.
7223	166	1	Clean	clean	VB
7223	166	2	your	-PRON-	PRP$
7223	166	3	leeks	leek	NNS
7223	166	4	,	,	,
7223	166	5	washing	wash	VBG
7223	166	6	them	-PRON-	PRP
7223	166	7	well	well	RB
7223	166	8	;	;	:
7223	166	9	cut	cut	VB
7223	166	10	them	-PRON-	PRP
7223	166	11	in	in	IN
7223	166	12	pieces	piece	NNS
7223	166	13	and	and	CC
7223	166	14	fry	fry	VB
7223	166	15	them	-PRON-	PRP
7223	166	16	also	also	RB
7223	166	17	;	;	:
7223	166	18	add	add	VB
7223	166	19	any	any	DT
7223	166	20	other	other	JJ
7223	166	21	vegetables	vegetable	NNS
7223	166	22	that	that	WDT
7223	166	23	you	-PRON-	PRP
7223	166	24	have	have	VBP
7223	166	25	,	,	,
7223	166	26	two	two	CD
7223	166	27	medium	medium	JJ
7223	166	28	-	-	HYPH
7223	166	29	sized	sized	JJ
7223	166	30	potatoes	potato	NNS
7223	166	31	,	,	,
7223	166	32	pepper	pepper	NN
7223	166	33	,	,	,
7223	166	34	salt	salt	NN
7223	166	35	,	,	,
7223	166	36	and	and	CC
7223	166	37	a	a	DT
7223	166	38	little	little	JJ
7223	166	39	water	water	NN
7223	166	40	.	.	.
7223	167	1	Let	let	VB
7223	167	2	all	all	DT
7223	167	3	simmer	simmer	VB
7223	167	4	for	for	IN
7223	167	5	three	three	CD
7223	167	6	hours	hour	NNS
7223	167	7	,	,	,
7223	167	8	and	and	CC
7223	167	9	pass	pass	VB
7223	167	10	it	-PRON-	PRP
7223	167	11	through	through	IN
7223	167	12	a	a	DT
7223	167	13	fine	fine	JJ
7223	167	14	sieve	sieve	NN
7223	167	15	.	.	.
7223	168	1	Let	let	VB
7223	168	2	there	there	EX
7223	168	3	be	be	VB
7223	168	4	more	more	JJR
7223	168	5	leeks	leeks	JJ
7223	168	6	than	than	IN
7223	168	7	other	other	JJ
7223	168	8	vegetables	vegetable	NNS
7223	168	9	,	,	,
7223	168	10	so	so	IN
7223	168	11	that	that	IN
7223	168	12	their	-PRON-	PRP$
7223	168	13	flavor	flavor	NN
7223	168	14	predominates	predominate	NNS
7223	168	15	.	.	.
7223	169	1	[	[	-LRB-
7223	169	2	_	_	NNP
7223	169	3	Mme	Mme	NNP
7223	169	4	.	.	.
7223	170	1	Jules	Jules	NNP
7223	170	2	Segers	Segers	NNP
7223	170	3	_	_	NNP
7223	170	4	.	.	.
7223	170	5	]	]	-RRB-
7223	171	1	CELERIS	CELERIS	NNP
7223	171	2	AU	AU	NNP
7223	171	3	LARD	LARD	NNP
7223	171	4	Take	take	VB
7223	171	5	one	one	CD
7223	171	6	pound	pound	NN
7223	171	7	of	of	IN
7223	171	8	celery	celery	NN
7223	171	9	,	,	,
7223	171	10	cut	cut	VB
7223	171	11	off	off	RP
7223	171	12	the	the	DT
7223	171	13	green	green	JJ
7223	171	14	tops	top	NNS
7223	171	15	,	,	,
7223	171	16	cut	cut	VB
7223	171	17	the	the	DT
7223	171	18	stems	stem	NNS
7223	171	19	into	into	IN
7223	171	20	pieces	piece	NNS
7223	171	21	two	two	CD
7223	171	22	-	-	HYPH
7223	171	23	thirds	third	NNS
7223	171	24	of	of	IN
7223	171	25	an	an	DT
7223	171	26	inch	inch	NN
7223	171	27	long	long	RB
7223	171	28	;	;	:
7223	171	29	put	put	VBN
7223	171	30	into	into	IN
7223	171	31	boiling	boil	VBG
7223	171	32	salted	salt	VBN
7223	171	33	water	water	NN
7223	171	34	,	,	,
7223	171	35	and	and	CC
7223	171	36	cook	cook	NN
7223	171	37	till	till	IN
7223	171	38	tender	tender	NN
7223	171	39	.	.	.
7223	172	1	Take	take	VB
7223	172	2	one	one	CD
7223	172	3	-	-	HYPH
7223	172	4	half	half	NN
7223	172	5	pound	pound	NN
7223	172	6	potatoes	potato	NNS
7223	172	7	,	,	,
7223	172	8	peel	peel	NN
7223	172	9	and	and	CC
7223	172	10	slice	slice	NN
7223	172	11	,	,	,
7223	172	12	and	and	CC
7223	172	13	add	add	VB
7223	172	14	to	to	IN
7223	172	15	the	the	DT
7223	172	16	celery	celery	NN
7223	172	17	,	,	,
7223	172	18	so	so	IN
7223	172	19	that	that	IN
7223	172	20	both	both	DT
7223	172	21	will	will	MD
7223	172	22	be	be	VB
7223	172	23	cooked	cook	VBN
7223	172	24	at	at	IN
7223	172	25	the	the	DT
7223	172	26	same	same	JJ
7223	172	27	moment	moment	NN
7223	172	28	.	.	.
7223	173	1	Strain	strain	VB
7223	173	2	and	and	CC
7223	173	3	place	place	VB
7223	173	4	on	on	IN
7223	173	5	a	a	DT
7223	173	6	flat	flat	JJ
7223	173	7	fire	fire	NN
7223	173	8	-	-	HYPH
7223	173	9	proof	proof	JJ
7223	173	10	dish	dish	NN
7223	173	11	.	.	.
7223	174	1	Prepare	prepare	VB
7223	174	2	some	some	DT
7223	174	3	fat	fat	JJ
7223	174	4	slices	slice	NNS
7223	174	5	of	of	IN
7223	174	6	bacon	bacon	NN
7223	174	7	,	,	,
7223	174	8	toast	toast	VB
7223	174	9	them	-PRON-	PRP
7223	174	10	till	till	IN
7223	174	11	crisp	crisp	NNS
7223	174	12	in	in	IN
7223	174	13	the	the	DT
7223	174	14	oven	oven	NN
7223	174	15	;	;	:
7223	174	16	pour	pour	VB
7223	174	17	the	the	DT
7223	174	18	melted	melted	JJ
7223	174	19	bacon	bacon	NN
7223	174	20	-	-	HYPH
7223	174	21	fat	fat	NN
7223	174	22	over	over	IN
7223	174	23	the	the	DT
7223	174	24	celery	celery	NN
7223	174	25	and	and	CC
7223	174	26	potato	potato	NN
7223	174	27	,	,	,
7223	174	28	adding	add	VBG
7223	174	29	a	a	DT
7223	174	30	dash	dash	NN
7223	174	31	of	of	IN
7223	174	32	vinegar	vinegar	NN
7223	174	33	,	,	,
7223	174	34	and	and	CC
7223	174	35	place	place	VB
7223	174	36	the	the	DT
7223	174	37	rashers	rasher	NNS
7223	174	38	on	on	IN
7223	174	39	top	top	NN
7223	174	40	.	.	.
7223	175	1	Serve	serve	VB
7223	175	2	hot	hot	JJ
7223	175	3	.	.	.
7223	176	1	Leeks	leek	NNS
7223	176	2	may	may	MD
7223	176	3	be	be	VB
7223	176	4	prepared	prepare	VBN
7223	176	5	in	in	IN
7223	176	6	the	the	DT
7223	176	7	same	same	JJ
7223	176	8	way	way	NN
7223	176	9	.	.	.
7223	177	1	CABBAGE	cabbage	NN
7223	177	2	WITH	with	IN
7223	177	3	SAUSAGES	sausages	NN
7223	177	4	Cut	cut	VBP
7223	177	5	a	a	DT
7223	177	6	large	large	JJ
7223	177	7	cabbage	cabbage	NN
7223	177	8	in	in	IN
7223	177	9	two	two	CD
7223	177	10	,	,	,
7223	177	11	slice	slice	NN
7223	177	12	and	and	CC
7223	177	13	wash	wash	NN
7223	177	14	,	,	,
7223	177	15	put	put	VB
7223	177	16	it	-PRON-	PRP
7223	177	17	into	into	IN
7223	177	18	boiling	boil	VBG
7223	177	19	water	water	NN
7223	177	20	with	with	IN
7223	177	21	salt	salt	NN
7223	177	22	,	,	,
7223	177	23	and	and	CC
7223	177	24	when	when	WRB
7223	177	25	partly	partly	RB
7223	177	26	cooked	cook	VBN
7223	177	27	,	,	,
7223	177	28	add	add	VB
7223	177	29	some	some	DT
7223	177	30	potatoes	potato	NNS
7223	177	31	cut	cut	VBN
7223	177	32	into	into	IN
7223	177	33	smallish	smallish	JJ
7223	177	34	pieces	piece	NNS
7223	177	35	.	.	.
7223	178	1	Cook	cook	VB
7223	178	2	all	all	RB
7223	178	3	together	together	RB
7223	178	4	for	for	IN
7223	178	5	about	about	RB
7223	178	6	an	an	DT
7223	178	7	hour	hour	NN
7223	178	8	;	;	:
7223	178	9	then	then	RB
7223	178	10	drain	drain	VB
7223	178	11	.	.	.
7223	179	1	Put	put	VB
7223	179	2	some	some	DT
7223	179	3	fat	fat	NN
7223	179	4	in	in	IN
7223	179	5	a	a	DT
7223	179	6	saucepan	saucepan	NN
7223	179	7	,	,	,
7223	179	8	slice	slice	VB
7223	179	9	an	an	DT
7223	179	10	onion	onion	NN
7223	179	11	,	,	,
7223	179	12	brown	brown	VB
7223	179	13	it	-PRON-	PRP
7223	179	14	in	in	IN
7223	179	15	the	the	DT
7223	179	16	fat	fat	NN
7223	179	17	,	,	,
7223	179	18	add	add	VB
7223	179	19	the	the	DT
7223	179	20	cabbage	cabbage	NN
7223	179	21	and	and	CC
7223	179	22	potato	potato	NN
7223	179	23	,	,	,
7223	179	24	and	and	CC
7223	179	25	stew	stew	NN
7223	179	26	all	all	RB
7223	179	27	together	together	RB
7223	179	28	for	for	IN
7223	179	29	ten	ten	CD
7223	179	30	minutes	minute	NNS
7223	179	31	;	;	:
7223	179	32	then	then	RB
7223	179	33	dish	dish	VB
7223	179	34	.	.	.
7223	180	1	Bake	bake	VB
7223	180	2	some	some	DT
7223	180	3	sausages	sausage	NNS
7223	180	4	in	in	IN
7223	180	5	the	the	DT
7223	180	6	oven	oven	NN
7223	180	7	and	and	CC
7223	180	8	dish	dish	VB
7223	180	9	them	-PRON-	PRP
7223	180	10	round	round	IN
7223	180	11	the	the	DT
7223	180	12	cabbage	cabbage	NN
7223	180	13	;	;	:
7223	180	14	serve	serve	VB
7223	180	15	hot	hot	JJ
7223	180	16	.	.	.
7223	181	1	_	_	NNP
7223	181	2	Another	another	DT
7223	181	3	way	way	NN
7223	181	4	(	(	-LRB-
7223	181	5	easier	easy	JJR
7223	181	6	)	)	-RRB-
7223	181	7	_	_	NNP
7223	181	8	Stew	Stew	NNP
7223	181	9	the	the	DT
7223	181	10	cabbages	cabbage	NNS
7223	181	11	,	,	,
7223	181	12	potato	potato	NN
7223	181	13	and	and	CC
7223	181	14	sausages	sausage	VBZ
7223	181	15	all	all	RB
7223	181	16	together	together	RB
7223	181	17	and	and	CC
7223	181	18	dish	dish	VB
7223	181	19	up	up	RP
7223	181	20	neatly	neatly	RB
7223	181	21	.	.	.
7223	182	1	LEEKS	LEEKS	NNP
7223	182	2	À	À	NNP
7223	182	3	LIEGOISE	LIEGOISE	NNP
7223	182	4	Take	take	VBP
7223	182	5	enough	enough	JJ
7223	182	6	of	of	IN
7223	182	7	leeks	leek	NNS
7223	182	8	to	to	TO
7223	182	9	make	make	VB
7223	182	10	the	the	DT
7223	182	11	size	size	NN
7223	182	12	of	of	IN
7223	182	13	dish	dish	NN
7223	182	14	required	require	VBN
7223	182	15	;	;	:
7223	182	16	if	if	IN
7223	182	17	they	-PRON-	PRP
7223	182	18	are	be	VBP
7223	182	19	very	very	RB
7223	182	20	thick	thick	JJ
7223	182	21	,	,	,
7223	182	22	cut	cut	VBN
7223	182	23	in	in	IN
7223	182	24	two	two	CD
7223	182	25	lengthwise	lengthwise	RB
7223	182	26	;	;	:
7223	182	27	cut	cut	VBD
7223	182	28	off	off	RP
7223	182	29	the	the	DT
7223	182	30	green	green	JJ
7223	182	31	tops	top	NNS
7223	182	32	;	;	:
7223	182	33	leaving	leave	VBG
7223	182	34	only	only	RB
7223	182	35	the	the	DT
7223	182	36	blanched	blanch	VBN
7223	182	37	piece	piece	NN
7223	182	38	of	of	IN
7223	182	39	stalk	stalk	NNP
7223	182	40	;	;	:
7223	182	41	put	put	VB
7223	182	42	them	-PRON-	PRP
7223	182	43	into	into	IN
7223	182	44	boiling	boil	VBG
7223	182	45	salted	salt	VBN
7223	182	46	water	water	NN
7223	182	47	and	and	CC
7223	182	48	cook	cook	VB
7223	182	49	thoroughly	thoroughly	RB
7223	182	50	about	about	IN
7223	182	51	one	one	CD
7223	182	52	hour	hour	NN
7223	182	53	:	:	:
7223	182	54	strain	strain	VB
7223	182	55	and	and	CC
7223	182	56	dish	dish	VB
7223	182	57	neatly	neatly	RB
7223	182	58	on	on	IN
7223	182	59	a	a	DT
7223	182	60	fish	fish	NN
7223	182	61	-	-	HYPH
7223	182	62	drainer	drainer	NN
7223	182	63	.	.	.
7223	183	1	Have	have	VBP
7223	183	2	ready	ready	JJ
7223	183	3	some	some	DT
7223	183	4	hard	hard	RB
7223	183	5	-	-	HYPH
7223	183	6	boiled	boil	VBN
7223	183	7	eggs	egg	NNS
7223	183	8	;	;	:
7223	183	9	shell	shell	VB
7223	183	10	them	-PRON-	PRP
7223	183	11	,	,	,
7223	183	12	cut	cut	VBN
7223	183	13	in	in	IN
7223	183	14	two	two	CD
7223	183	15	,	,	,
7223	183	16	and	and	CC
7223	183	17	place	place	NN
7223	183	18	round	round	IN
7223	183	19	the	the	DT
7223	183	20	leeks	leek	NNS
7223	183	21	;	;	:
7223	183	22	serve	serve	VB
7223	183	23	hot	hot	JJ
7223	183	24	with	with	IN
7223	183	25	melted	melted	JJ
7223	183	26	butter	butter	NN
7223	183	27	,	,	,
7223	183	28	or	or	CC
7223	183	29	cold	cold	JJ
7223	183	30	with	with	IN
7223	183	31	mayonnaise	mayonnaise	NN
7223	183	32	sauce	sauce	NN
7223	183	33	.	.	.
7223	184	1	N.	N.	NNP
7223	184	2	B.	B.	NNP
7223	185	1	The	the	DT
7223	185	2	water	water	NN
7223	185	3	in	in	IN
7223	185	4	which	which	WDT
7223	185	5	the	the	DT
7223	185	6	leeks	leek	NNS
7223	185	7	have	have	VBP
7223	185	8	been	be	VBN
7223	185	9	boiled	boil	VBN
7223	185	10	makes	make	VBZ
7223	185	11	a	a	DT
7223	185	12	wholesome	wholesome	JJ
7223	185	13	drink	drink	NN
7223	185	14	when	when	WRB
7223	185	15	cold	cold	JJ
7223	185	16	,	,	,
7223	185	17	or	or	CC
7223	185	18	a	a	DT
7223	185	19	nourishing	nourish	VBG
7223	185	20	basis	basis	NN
7223	185	21	for	for	IN
7223	185	22	a	a	DT
7223	185	23	vegetable	vegetable	NN
7223	185	24	soup	soup	NN
7223	185	25	.	.	.
7223	186	1	[	[	-LRB-
7223	186	2	_	_	NNP
7223	186	3	From	from	IN
7223	186	4	Belgians	Belgians	NNPS
7223	186	5	at	at	IN
7223	186	6	Dollarfield	Dollarfield	NNP
7223	186	7	,	,	,
7223	186	8	N.B.	N.B.	NNP
7223	186	9	_	_	NNP
7223	186	10	]	]	-RRB-
7223	186	11	A	a	DT
7223	186	12	SALAD	salad	NN
7223	186	13	OF	of	IN
7223	186	14	TOMATOES	tomatoes	NN
7223	186	15	To	to	TO
7223	186	16	make	make	VB
7223	186	17	a	a	DT
7223	186	18	tomato	tomato	NN
7223	186	19	salad	salad	NN
7223	186	20	you	-PRON-	PRP
7223	186	21	must	must	MD
7223	186	22	not	not	RB
7223	186	23	slice	slice	VB
7223	186	24	the	the	DT
7223	186	25	fruit	fruit	NN
7223	186	26	in	in	IN
7223	186	27	a	a	DT
7223	186	28	dish	dish	NN
7223	186	29	and	and	CC
7223	186	30	then	then	RB
7223	186	31	pour	pour	VB
7223	186	32	on	on	IN
7223	186	33	it	-PRON-	PRP
7223	186	34	a	a	DT
7223	186	35	little	little	JJ
7223	186	36	vinegar	vinegar	NN
7223	186	37	and	and	CC
7223	186	38	then	then	RB
7223	186	39	a	a	DT
7223	186	40	little	little	JJ
7223	186	41	oil	oil	NN
7223	186	42	;	;	:
7223	186	43	that	that	DT
7223	186	44	is	be	VBZ
7223	186	45	not	not	RB
7223	186	46	salad	salad	JJ
7223	186	47	--	--	:
7223	186	48	that	that	DT
7223	186	49	is	be	VBZ
7223	186	50	ignorance	ignorance	NN
7223	186	51	.	.	.
7223	187	1	Take	take	VB
7223	187	2	some	some	DT
7223	187	3	red	red	JJ
7223	187	4	tomatoes	tomato	NNS
7223	187	5	,	,	,
7223	187	6	and	and	CC
7223	187	7	,	,	,
7223	187	8	if	if	IN
7223	187	9	you	-PRON-	PRP
7223	187	10	can	can	MD
7223	187	11	procure	procure	VB
7223	187	12	them	-PRON-	PRP
7223	187	13	,	,	,
7223	187	14	some	some	DT
7223	187	15	golden	golden	JJ
7223	187	16	ones	one	NNS
7223	187	17	also	also	RB
7223	187	18	.	.	.
7223	188	1	Plunge	plunge	VB
7223	188	2	each	each	DT
7223	188	3	for	for	IN
7223	188	4	a	a	DT
7223	188	5	moment	moment	NN
7223	188	6	in	in	IN
7223	188	7	boiling	boiling	NN
7223	188	8	water	water	NN
7223	188	9	,	,	,
7223	188	10	peel	peel	VB
7223	188	11	off	off	RP
7223	188	12	the	the	DT
7223	188	13	skin	skin	NN
7223	188	14	,	,	,
7223	188	15	but	but	CC
7223	188	16	carefully	carefully	RB
7223	188	17	,	,	,
7223	188	18	so	so	IN
7223	188	19	as	as	IN
7223	188	20	not	not	RB
7223	188	21	to	to	TO
7223	188	22	cut	cut	VB
7223	188	23	through	through	IN
7223	188	24	the	the	DT
7223	188	25	flesh	flesh	NN
7223	188	26	with	with	IN
7223	188	27	the	the	DT
7223	188	28	juice	juice	NN
7223	188	29	.	.	.
7223	189	1	Take	take	VB
7223	189	2	some	some	DT
7223	189	3	raw	raw	JJ
7223	189	4	onion	onion	NN
7223	189	5	cut	cut	VBN
7223	189	6	in	in	IN
7223	189	7	slices	slice	NNS
7223	189	8	;	;	:
7223	189	9	if	if	IN
7223	189	10	you	-PRON-	PRP
7223	189	11	do	do	VBP
7223	189	12	not	not	RB
7223	189	13	like	like	VB
7223	189	14	the	the	DT
7223	189	15	strong	strong	JJ
7223	189	16	taste	taste	NN
7223	189	17	,	,	,
7223	189	18	use	use	VB
7223	189	19	shallot	shallot	NN
7223	189	20	;	;	,
7223	189	21	and	and	CC
7223	189	22	lay	lie	VBD
7223	189	23	four	four	CD
7223	189	24	or	or	CC
7223	189	25	five	five	CD
7223	189	26	flat	flat	JJ
7223	189	27	slices	slice	NNS
7223	189	28	on	on	IN
7223	189	29	the	the	DT
7223	189	30	bottom	bottom	NN
7223	189	31	of	of	IN
7223	189	32	the	the	DT
7223	189	33	salad	salad	NN
7223	189	34	dish	dish	NN
7223	189	35	.	.	.
7223	190	1	Put	put	VB
7223	190	2	the	the	DT
7223	190	3	tomato	tomato	NN
7223	190	4	slices	slice	NNS
7223	190	5	over	over	IN
7223	190	6	them	-PRON-	PRP
7223	190	7	,	,	,
7223	190	8	sprinkle	sprinkle	VBP
7223	190	9	with	with	IN
7223	190	10	salt	salt	NN
7223	190	11	and	and	CC
7223	190	12	just	just	RB
7223	190	13	a	a	DT
7223	190	14	dust	dust	NN
7223	190	15	of	of	IN
7223	190	16	castor	castor	NN
7223	190	17	sugar	sugar	NN
7223	190	18	.	.	.
7223	191	1	In	in	IN
7223	191	2	four	four	CD
7223	191	3	hours	hour	NNS
7223	191	4	lift	lift	VBP
7223	191	5	the	the	DT
7223	191	6	tomatoes	tomato	NNS
7223	191	7	and	and	CC
7223	191	8	remove	remove	VB
7223	191	9	the	the	DT
7223	191	10	onions	onion	NNS
7223	191	11	altogether	altogether	RB
7223	191	12	.	.	.
7223	192	1	Make	make	VB
7223	192	2	in	in	IN
7223	192	3	a	a	DT
7223	192	4	cup	cup	NN
7223	192	5	the	the	DT
7223	192	6	following	follow	VBG
7223	192	7	sauce	sauce	NN
7223	192	8	:	:	:
7223	192	9	Dissolve	dissolve	VB
7223	192	10	a	a	DT
7223	192	11	salt	salt	NN
7223	192	12	-	-	HYPH
7223	192	13	spoonful	spoonful	JJ
7223	192	14	of	of	IN
7223	192	15	salt	salt	NN
7223	192	16	in	in	IN
7223	192	17	a	a	DT
7223	192	18	teaspoonful	teaspoonful	JJ
7223	192	19	of	of	IN
7223	192	20	tarragon	tarragon	NNP
7223	192	21	vinegar	vinegar	NN
7223	192	22	.	.	.
7223	193	1	Stir	stir	VB
7223	193	2	in	in	IN
7223	193	3	a	a	DT
7223	193	4	dessert	dessert	NN
7223	193	5	-	-	HYPH
7223	193	6	spoonful	spoonful	JJ
7223	193	7	of	of	IN
7223	193	8	oil	oil	NN
7223	193	9	,	,	,
7223	193	10	dropping	drop	VBG
7223	193	11	it	-PRON-	PRP
7223	193	12	slowly	slowly	RB
7223	193	13	in	in	RB
7223	193	14	,	,	,
7223	193	15	add	add	VB
7223	193	16	a	a	DT
7223	193	17	very	very	RB
7223	193	18	little	little	JJ
7223	193	19	mustard	mustard	NN
7223	193	20	,	,	,
7223	193	21	some	some	DT
7223	193	22	pepper	pepper	NN
7223	193	23	and	and	CC
7223	193	24	a	a	DT
7223	193	25	sprinkle	sprinkle	NN
7223	193	26	of	of	IN
7223	193	27	chopped	chopped	JJ
7223	193	28	chervil	chervil	NN
7223	193	29	.	.	.
7223	194	1	Some	some	DT
7223	194	2	people	people	NNS
7223	194	3	like	like	IN
7223	194	4	chopped	chop	VBN
7223	194	5	chives	chive	NNS
7223	194	6	.	.	.
7223	195	1	Pour	pour	VB
7223	195	2	this	this	DT
7223	195	3	over	over	IN
7223	195	4	the	the	DT
7223	195	5	tomato	tomato	NN
7223	195	6	salad	salad	NN
7223	195	7	and	and	CC
7223	195	8	leave	leave	VB
7223	195	9	it	-PRON-	PRP
7223	195	10	for	for	IN
7223	195	11	an	an	DT
7223	195	12	hour	hour	NN
7223	195	13	at	at	IN
7223	195	14	least	least	JJS
7223	195	15	before	before	IN
7223	195	16	serving	serve	VBG
7223	195	17	it	-PRON-	PRP
7223	195	18	.	.	.
7223	196	1	POTATOES	potato	NNS
7223	196	2	AND	and	CC
7223	196	3	CHEESE	cheese	NN
7223	196	4	Every	every	DT
7223	196	5	one	one	NN
7223	196	6	likes	like	VBZ
7223	196	7	this	this	DT
7223	196	8	nourishing	nourish	VBG
7223	196	9	dish	dish	NN
7223	196	10	,	,	,
7223	196	11	and	and	CC
7223	196	12	it	-PRON-	PRP
7223	196	13	is	be	VBZ
7223	196	14	a	a	DT
7223	196	15	cheap	cheap	JJ
7223	196	16	one	one	NN
7223	196	17	.	.	.
7223	197	1	Peel	peel	VB
7223	197	2	some	some	DT
7223	197	3	potatoes	potato	NNS
7223	197	4	and	and	CC
7223	197	5	cut	cut	VBD
7223	197	6	them	-PRON-	PRP
7223	197	7	in	in	IN
7223	197	8	rounds	round	NNS
7223	197	9	.	.	.
7223	198	1	In	in	IN
7223	198	2	a	a	DT
7223	198	3	fireproof	fireproof	JJ
7223	198	4	dish	dish	NN
7223	198	5	put	put	VBD
7223	198	6	a	a	DT
7223	198	7	layer	layer	NN
7223	198	8	of	of	IN
7223	198	9	these	these	DT
7223	198	10	,	,	,
7223	198	11	sprinkle	sprinkle	VB
7223	198	12	them	-PRON-	PRP
7223	198	13	with	with	IN
7223	198	14	flour	flour	NN
7223	198	15	,	,	,
7223	198	16	grated	grate	VBN
7223	198	17	cheese	cheese	NN
7223	198	18	,	,	,
7223	198	19	pepper	pepper	NN
7223	198	20	,	,	,
7223	198	21	salt	salt	NN
7223	198	22	,	,	,
7223	198	23	a	a	DT
7223	198	24	few	few	JJ
7223	198	25	pats	pat	NNS
7223	198	26	of	of	IN
7223	198	27	butter	butter	NN
7223	198	28	.	.	.
7223	199	1	Then	then	RB
7223	199	2	some	some	DT
7223	199	3	more	more	JJR
7223	199	4	potatoes	potato	NNS
7223	199	5	,	,	,
7223	199	6	and	and	CC
7223	199	7	so	so	RB
7223	199	8	on	on	RB
7223	199	9	till	till	IN
7223	199	10	the	the	DT
7223	199	11	dish	dish	NN
7223	199	12	is	be	VBZ
7223	199	13	full	full	JJ
7223	199	14	.	.	.
7223	200	1	Beat	beat	VB
7223	200	2	the	the	DT
7223	200	3	yolks	yolk	NNS
7223	200	4	of	of	IN
7223	200	5	two	two	CD
7223	200	6	eggs	egg	NNS
7223	200	7	in	in	IN
7223	200	8	a	a	DT
7223	200	9	pint	pint	NN
7223	200	10	of	of	IN
7223	200	11	milk	milk	NN
7223	200	12	,	,	,
7223	200	13	add	add	VB
7223	200	14	pepper	pepper	NN
7223	200	15	and	and	CC
7223	200	16	salt	salt	NN
7223	200	17	and	and	CC
7223	200	18	pour	pour	VB
7223	200	19	it	-PRON-	PRP
7223	200	20	over	over	IN
7223	200	21	the	the	DT
7223	200	22	dish	dish	NN
7223	200	23	.	.	.
7223	201	1	Leave	leave	VB
7223	201	2	it	-PRON-	PRP
7223	201	3	on	on	IN
7223	201	4	the	the	DT
7223	201	5	top	top	NN
7223	201	6	of	of	IN
7223	201	7	the	the	DT
7223	201	8	stove	stove	NN
7223	201	9	for	for	IN
7223	201	10	five	five	CD
7223	201	11	minutes	minute	NNS
7223	201	12	,	,	,
7223	201	13	then	then	RB
7223	201	14	cook	cook	VB
7223	201	15	it	-PRON-	PRP
7223	201	16	for	for	IN
7223	201	17	half	half	PDT
7223	201	18	-	-	HYPH
7223	201	19	an	an	DT
7223	201	20	-	-	HYPH
7223	201	21	hour	hour	NN
7223	201	22	in	in	IN
7223	201	23	a	a	DT
7223	201	24	moderate	moderate	JJ
7223	201	25	oven	oven	NN
7223	201	26	.	.	.
7223	202	1	Less	Less	JJR
7223	202	2	time	time	NN
7223	202	3	may	may	MD
7223	202	4	be	be	VB
7223	202	5	required	require	VBN
7223	202	6	if	if	IN
7223	202	7	the	the	DT
7223	202	8	dish	dish	NN
7223	202	9	is	be	VBZ
7223	202	10	small	small	JJ
7223	202	11	,	,	,
7223	202	12	but	but	CC
7223	202	13	the	the	DT
7223	202	14	potatoes	potato	NNS
7223	202	15	must	must	MD
7223	202	16	be	be	VB
7223	202	17	thoroughly	thoroughly	RB
7223	202	18	cooked	cook	VBN
7223	202	19	.	.	.
7223	203	1	The	the	DT
7223	203	2	original	original	JJ
7223	203	3	recipe	recipe	NN
7223	203	4	directs	direct	VBZ
7223	203	5	Gruyère	Gruyère	NNP
7223	203	6	cheese	cheese	NN
7223	203	7	,	,	,
7223	203	8	but	but	CC
7223	203	9	red	red	JJ
7223	203	10	or	or	CC
7223	203	11	pale	pale	JJ
7223	203	12	Canadian	canadian	JJ
7223	203	13	Cheddar	Cheddar	NNP
7223	203	14	could	could	MD
7223	203	15	be	be	VB
7223	203	16	used	use	VBN
7223	203	17	.	.	.
7223	204	1	FRIDAY	FRIDAY	NNP
7223	204	2	'S	's	POS
7223	204	3	FEAST	feast	NN
7223	204	4	Cook	Cook	NNP
7223	204	5	a	a	DT
7223	204	6	medium	medium	JJ
7223	204	7	cabbage	cabbage	NN
7223	204	8	till	till	IN
7223	204	9	it	-PRON-	PRP
7223	204	10	is	be	VBZ
7223	204	11	tender	tender	JJ
7223	204	12	,	,	,
7223	204	13	and	and	CC
7223	204	14	all	all	PDT
7223	204	15	the	the	DT
7223	204	16	better	well	JJR
7223	204	17	if	if	IN
7223	204	18	you	-PRON-	PRP
7223	204	19	can	can	MD
7223	204	20	cook	cook	VB
7223	204	21	it	-PRON-	PRP
7223	204	22	in	in	IN
7223	204	23	some	some	DT
7223	204	24	soup	soup	NN
7223	204	25	.	.	.
7223	205	1	When	when	WRB
7223	205	2	tender	tender	NN
7223	205	3	,	,	,
7223	205	4	mince	mince	VB
7223	205	5	it	-PRON-	PRP
7223	205	6	and	and	CC
7223	205	7	rub	rub	VB
7223	205	8	it	-PRON-	PRP
7223	205	9	through	through	IN
7223	205	10	a	a	DT
7223	205	11	sieve	sieve	NN
7223	205	12	.	.	.
7223	206	1	Boil	Boil	NNP
7223	206	2	at	at	IN
7223	206	3	the	the	DT
7223	206	4	same	same	JJ
7223	206	5	time	time	NN
7223	206	6	three	three	CD
7223	206	7	pounds	pound	NNS
7223	206	8	of	of	IN
7223	206	9	chestnuts	chestnut	NNS
7223	206	10	,	,	,
7223	206	11	skin	skin	VBP
7223	206	12	them	-PRON-	PRP
7223	206	13	,	,	,
7223	206	14	keep	keep	VB
7223	206	15	ten	ten	CD
7223	206	16	whole	whole	JJ
7223	206	17	,	,	,
7223	206	18	and	and	CC
7223	206	19	rub	rub	VB
7223	206	20	the	the	DT
7223	206	21	others	other	NNS
7223	206	22	through	through	IN
7223	206	23	the	the	DT
7223	206	24	sieve	sieve	NN
7223	206	25	,	,	,
7223	206	26	adding	add	VBG
7223	206	27	a	a	DT
7223	206	28	little	little	JJ
7223	206	29	milk	milk	NN
7223	206	30	to	to	TO
7223	206	31	make	make	VB
7223	206	32	a	a	DT
7223	206	33	purée	purée	NN
7223	206	34	.	.	.
7223	207	1	Mix	mix	VB
7223	207	2	the	the	DT
7223	207	3	purée	purée	NN
7223	207	4	with	with	IN
7223	207	5	the	the	DT
7223	207	6	cabbage	cabbage	NN
7223	207	7	,	,	,
7223	207	8	adding	add	VBG
7223	207	9	salt	salt	NN
7223	207	10	,	,	,
7223	207	11	pepper	pepper	NN
7223	207	12	,	,	,
7223	207	13	and	and	CC
7223	207	14	a	a	DT
7223	207	15	lump	lump	NN
7223	207	16	of	of	IN
7223	207	17	butter	butter	NN
7223	207	18	the	the	DT
7223	207	19	size	size	NN
7223	207	20	of	of	IN
7223	207	21	a	a	DT
7223	207	22	chestnut	chestnut	NN
7223	207	23	.	.	.
7223	208	1	Press	press	VB
7223	208	2	it	-PRON-	PRP
7223	208	3	into	into	IN
7223	208	4	a	a	DT
7223	208	5	mold	mold	NN
7223	208	6	and	and	CC
7223	208	7	cook	cook	VB
7223	208	8	it	-PRON-	PRP
7223	208	9	in	in	IN
7223	208	10	a	a	DT
7223	208	11	double	double	JJ
7223	208	12	saucepan	saucepan	NN
7223	208	13	for	for	IN
7223	208	14	quarter	quarter	NN
7223	208	15	of	of	IN
7223	208	16	an	an	DT
7223	208	17	hour	hour	NN
7223	208	18	.	.	.
7223	209	1	Take	take	VB
7223	209	2	it	-PRON-	PRP
7223	209	3	out	out	RP
7223	209	4	and	and	CC
7223	209	5	decorate	decorate	VB
7223	209	6	with	with	IN
7223	209	7	the	the	DT
7223	209	8	whole	whole	JJ
7223	209	9	chestnuts	chestnut	NNS
7223	209	10	.	.	.
7223	210	1	RED	red	JJ
7223	210	2	CABBAGE	cabbage	NN
7223	210	3	Take	take	VBP
7223	210	4	half	half	PDT
7223	210	5	a	a	DT
7223	210	6	red	red	JJ
7223	210	7	cabbage	cabbage	NN
7223	210	8	of	of	IN
7223	210	9	medium	medium	NN
7223	210	10	size	size	NN
7223	210	11	,	,	,
7223	210	12	chop	chop	VB
7223	210	13	it	-PRON-	PRP
7223	210	14	very	very	RB
7223	210	15	finely	finely	RB
7223	210	16	and	and	CC
7223	210	17	put	put	VB
7223	210	18	it	-PRON-	PRP
7223	210	19	in	in	IN
7223	210	20	a	a	DT
7223	210	21	pan	pan	NN
7223	210	22	;	;	:
7223	210	23	add	add	VB
7223	210	24	a	a	DT
7223	210	25	little	little	JJ
7223	210	26	water	water	NN
7223	210	27	,	,	,
7223	210	28	salt	salt	NN
7223	210	29	,	,	,
7223	210	30	and	and	CC
7223	210	31	pepper	pepper	NN
7223	210	32	,	,	,
7223	210	33	three	three	CD
7223	210	34	or	or	CC
7223	210	35	four	four	CD
7223	210	36	potatoes	potato	NNS
7223	210	37	cut	cut	VBN
7223	210	38	in	in	IN
7223	210	39	fine	fine	JJ
7223	210	40	slices	slice	NNS
7223	210	41	and	and	CC
7223	210	42	five	five	CD
7223	210	43	lumps	lump	NNS
7223	210	44	of	of	IN
7223	210	45	sugar	sugar	NN
7223	210	46	.	.	.
7223	211	1	Let	let	VB
7223	211	2	it	-PRON-	PRP
7223	211	3	all	all	DT
7223	211	4	simmer	simmer	VB
7223	211	5	for	for	IN
7223	211	6	two	two	CD
7223	211	7	hours	hour	NNS
7223	211	8	with	with	IN
7223	211	9	the	the	DT
7223	211	10	lid	lid	NN
7223	211	11	on	on	RB
7223	211	12	.	.	.
7223	212	1	Then	then	RB
7223	212	2	take	take	VB
7223	212	3	off	off	RP
7223	212	4	the	the	DT
7223	212	5	cover	cover	NN
7223	212	6	and	and	CC
7223	212	7	let	let	VB
7223	212	8	it	-PRON-	PRP
7223	212	9	reduce	reduce	VB
7223	212	10	.	.	.
7223	213	1	Before	before	IN
7223	213	2	serving	serve	VBG
7223	213	3	it	-PRON-	PRP
7223	213	4	,	,	,
7223	213	5	add	add	VB
7223	213	6	either	either	CC
7223	213	7	a	a	DT
7223	213	8	bit	bit	NN
7223	213	9	of	of	IN
7223	213	10	fat	fat	JJ
7223	213	11	pork	pork	NN
7223	213	12	or	or	CC
7223	213	13	some	some	DT
7223	213	14	gravy	gravy	NN
7223	213	15	,	,	,
7223	213	16	with	with	IN
7223	213	17	a	a	DT
7223	213	18	dessert	dessert	NN
7223	213	19	-	-	HYPH
7223	213	20	spoonful	spoonful	JJ
7223	213	21	of	of	IN
7223	213	22	vinegar	vinegar	NN
7223	213	23	.	.	.
7223	214	1	Stir	stir	VB
7223	214	2	it	-PRON-	PRP
7223	214	3	well	well	RB
7223	214	4	before	before	IN
7223	214	5	sending	send	VBG
7223	214	6	it	-PRON-	PRP
7223	214	7	to	to	IN
7223	214	8	table	table	NN
7223	214	9	.	.	.
7223	215	1	[	[	-LRB-
7223	215	2	_	_	NNP
7223	215	3	Mrs	Mrs	NNP
7223	215	4	.	.	.
7223	216	1	Emelie	Emelie	NNP
7223	216	2	Jones	Jones	NNP
7223	216	3	_	_	NNP
7223	216	4	.	.	.
7223	216	5	]	]	-RRB-
7223	217	1	ASPARAGUS	ASPARAGUS	NNP
7223	217	2	À	À	NNP
7223	217	3	L'ANVERS	L'ANVERS	NNP
7223	217	4	Clean	Clean	NNP
7223	217	5	a	a	DT
7223	217	6	bunch	bunch	NN
7223	217	7	of	of	IN
7223	217	8	asparagus	asparagus	NN
7223	217	9	and	and	CC
7223	217	10	cook	cook	VB
7223	217	11	it	-PRON-	PRP
7223	217	12	in	in	IN
7223	217	13	salt	salt	NN
7223	217	14	water	water	NN
7223	217	15	for	for	IN
7223	217	16	fifteen	fifteen	CD
7223	217	17	minutes	minute	NNS
7223	217	18	.	.	.
7223	218	1	To	to	TO
7223	218	2	do	do	VB
7223	218	3	this	this	DT
7223	218	4	successfully	successfully	RB
7223	218	5	,	,	,
7223	218	6	tie	tie	VB
7223	218	7	the	the	DT
7223	218	8	bunch	bunch	NN
7223	218	9	round	round	RB
7223	218	10	with	with	IN
7223	218	11	some	some	DT
7223	218	12	tape	tape	NN
7223	218	13	and	and	CC
7223	218	14	place	place	VB
7223	218	15	it	-PRON-	PRP
7223	218	16	upright	upright	RB
7223	218	17	in	in	IN
7223	218	18	a	a	DT
7223	218	19	pan	pan	NN
7223	218	20	of	of	IN
7223	218	21	boiling	boil	VBG
7223	218	22	water	water	NN
7223	218	23	.	.	.
7223	219	1	Let	let	VB
7223	219	2	the	the	DT
7223	219	3	heads	head	NNS
7223	219	4	be	be	VB
7223	219	5	above	above	IN
7223	219	6	the	the	DT
7223	219	7	water	water	NN
7223	219	8	so	so	IN
7223	219	9	that	that	IN
7223	219	10	they	-PRON-	PRP
7223	219	11	will	will	MD
7223	219	12	get	get	VB
7223	219	13	cooked	cook	VBN
7223	219	14	by	by	IN
7223	219	15	the	the	DT
7223	219	16	steam	steam	NN
7223	219	17	and	and	CC
7223	219	18	will	will	MD
7223	219	19	not	not	RB
7223	219	20	be	be	VB
7223	219	21	broken	break	VBN
7223	219	22	.	.	.
7223	220	1	Simmer	simmer	NN
7223	220	2	in	in	IN
7223	220	3	this	this	DT
7223	220	4	way	way	NN
7223	220	5	to	to	TO
7223	220	6	prevent	prevent	VB
7223	220	7	them	-PRON-	PRP
7223	220	8	moving	move	VBG
7223	220	9	much	much	RB
7223	220	10	.	.	.
7223	221	1	Meanwhile	meanwhile	RB
7223	221	2	,	,	,
7223	221	3	hard	hard	JJ
7223	221	4	-	-	HYPH
7223	221	5	boil	boil	VB
7223	221	6	three	three	CD
7223	221	7	eggs	egg	NNS
7223	221	8	and	and	CC
7223	221	9	chop	chop	VB
7223	221	10	some	some	DT
7223	221	11	parsley	parsley	NN
7223	221	12	.	.	.
7223	222	1	Lay	lay	VB
7223	222	2	the	the	DT
7223	222	3	asparagus	asparagus	NN
7223	222	4	on	on	IN
7223	222	5	a	a	DT
7223	222	6	dish	dish	NN
7223	222	7	and	and	CC
7223	222	8	sprinkle	sprinkle	VB
7223	222	9	parsley	parsley	NN
7223	222	10	over	over	IN
7223	222	11	it	-PRON-	PRP
7223	222	12	,	,	,
7223	222	13	place	place	NN
7223	222	14	round	round	IN
7223	222	15	the	the	DT
7223	222	16	sides	side	NNS
7223	222	17	the	the	DT
7223	222	18	eggs	egg	NNS
7223	222	19	cut	cut	VBN
7223	222	20	in	in	IN
7223	222	21	halves	half	NNS
7223	222	22	long	long	JJ
7223	222	23	-	-	HYPH
7223	222	24	ways	way	NNS
7223	222	25	,	,	,
7223	222	26	and	and	CC
7223	222	27	serve	serve	VB
7223	222	28	as	as	RB
7223	222	29	well	well	RB
7223	222	30	a	a	DT
7223	222	31	sauce	sauce	NN
7223	222	32	-	-	HYPH
7223	222	33	boat	boat	NN
7223	222	34	of	of	IN
7223	222	35	melted	melted	JJ
7223	222	36	butter	butter	NN
7223	222	37	.	.	.
7223	223	1	[	[	-LRB-
7223	223	2	_	_	NNP
7223	223	3	Mrs	Mrs	NNP
7223	223	4	.	.	.
7223	224	1	Emelie	Emelie	NNP
7223	224	2	Jones	Jones	NNP
7223	224	3	_	_	NNP
7223	224	4	.	.	.
7223	224	5	]	]	-RRB-
7223	225	1	COOKED	COOKED	NNP
7223	225	2	LETTUCE	LETTUCE	NNP
7223	225	3	Very	very	RB
7223	225	4	often	often	RB
7223	225	5	you	-PRON-	PRP
7223	225	6	will	will	MD
7223	225	7	find	find	VB
7223	225	8	that	that	IN
7223	225	9	you	-PRON-	PRP
7223	225	10	can	can	MD
7223	225	11	not	not	RB
7223	225	12	use	use	VB
7223	225	13	all	all	DT
7223	225	14	your	-PRON-	PRP$
7223	225	15	lettuces	lettuce	NNS
7223	225	16	,	,	,
7223	225	17	that	that	IN
7223	225	18	they	-PRON-	PRP
7223	225	19	have	have	VBP
7223	225	20	begun	begin	VBN
7223	225	21	to	to	TO
7223	225	22	bolt	bolt	VB
7223	225	23	and	and	CC
7223	225	24	are	be	VBP
7223	225	25	no	no	RB
7223	225	26	good	good	JJ
7223	225	27	for	for	IN
7223	225	28	salad	salad	NN
7223	225	29	.	.	.
7223	226	1	This	this	DT
7223	226	2	is	be	VBZ
7223	226	3	the	the	DT
7223	226	4	moment	moment	NN
7223	226	5	to	to	TO
7223	226	6	cook	cook	VB
7223	226	7	them	-PRON-	PRP
7223	226	8	.	.	.
7223	227	1	Discard	discard	VB
7223	227	2	any	any	DT
7223	227	3	bad	bad	JJ
7223	227	4	leaves	leave	NNS
7223	227	5	and	and	CC
7223	227	6	wash	wash	VB
7223	227	7	the	the	DT
7223	227	8	others	other	NNS
7223	227	9	carefully	carefully	RB
7223	227	10	.	.	.
7223	228	1	Boil	boil	VB
7223	228	2	them	-PRON-	PRP
7223	228	3	for	for	IN
7223	228	4	twelve	twelve	CD
7223	228	5	minutes	minute	NNS
7223	228	6	,	,	,
7223	228	7	take	take	VB
7223	228	8	them	-PRON-	PRP
7223	228	9	off	off	IN
7223	228	10	the	the	DT
7223	228	11	fire	fire	NN
7223	228	12	,	,	,
7223	228	13	drain	drain	VB
7223	228	14	them	-PRON-	PRP
7223	228	15	and	and	CC
7223	228	16	dry	dry	VB
7223	228	17	them	-PRON-	PRP
7223	228	18	in	in	IN
7223	228	19	a	a	DT
7223	228	20	clean	clean	JJ
7223	228	21	cloth	cloth	NN
7223	228	22	so	so	IN
7223	228	23	as	as	IN
7223	228	24	to	to	TO
7223	228	25	get	get	VB
7223	228	26	rid	rid	VBN
7223	228	27	of	of	IN
7223	228	28	all	all	PDT
7223	228	29	the	the	DT
7223	228	30	water	water	NN
7223	228	31	.	.	.
7223	229	1	Mince	mince	VB
7223	229	2	them	-PRON-	PRP
7223	229	3	finely	finely	RB
7223	229	4	,	,	,
7223	229	5	then	then	RB
7223	229	6	put	put	VB
7223	229	7	them	-PRON-	PRP
7223	229	8	into	into	IN
7223	229	9	a	a	DT
7223	229	10	saucepan	saucepan	NN
7223	229	11	with	with	IN
7223	229	12	a	a	DT
7223	229	13	lump	lump	NN
7223	229	14	of	of	IN
7223	229	15	butter	butter	NN
7223	229	16	,	,	,
7223	229	17	pepper	pepper	NN
7223	229	18	and	and	CC
7223	229	19	salt	salt	NN
7223	229	20	.	.	.
7223	230	1	Stir	stir	VB
7223	230	2	till	till	IN
7223	230	3	they	-PRON-	PRP
7223	230	4	begin	begin	VBP
7223	230	5	to	to	TO
7223	230	6	turn	turn	VB
7223	230	7	color	color	NN
7223	230	8	,	,	,
7223	230	9	then	then	RB
7223	230	10	put	put	VBD
7223	230	11	in	in	RP
7223	230	12	a	a	DT
7223	230	13	thimbleful	thimbleful	NN
7223	230	14	of	of	IN
7223	230	15	flour	flour	NN
7223	230	16	melted	melt	VBN
7223	230	17	in	in	IN
7223	230	18	milk	milk	NN
7223	230	19	.	.	.
7223	231	1	Stir	stir	VB
7223	231	2	constantly	constantly	RB
7223	231	3	,	,	,
7223	231	4	and	and	CC
7223	231	5	if	if	IN
7223	231	6	the	the	DT
7223	231	7	vegetable	vegetable	NN
7223	231	8	becomes	become	VBZ
7223	231	9	dry	dry	JJ
7223	231	10	,	,	,
7223	231	11	moisten	moisten	VB
7223	231	12	with	with	IN
7223	231	13	more	more	JJR
7223	231	14	flour	flour	NN
7223	231	15	and	and	CC
7223	231	16	milk	milk	NN
7223	231	17	.	.	.
7223	232	1	Let	let	VB
7223	232	2	it	-PRON-	PRP
7223	232	3	simmer	simmer	VB
7223	232	4	for	for	IN
7223	232	5	quarter	quarter	NN
7223	232	6	of	of	IN
7223	232	7	an	an	DT
7223	232	8	hour	hour	NN
7223	232	9	,	,	,
7223	232	10	and	and	CC
7223	232	11	turn	turn	VB
7223	232	12	it	-PRON-	PRP
7223	232	13	out	out	RP
7223	232	14	as	as	IN
7223	232	15	a	a	DT
7223	232	16	vegetable	vegetable	NN
7223	232	17	with	with	IN
7223	232	18	meat	meat	NN
7223	232	19	.	.	.
7223	233	1	STUFFED	stuffed	NN
7223	233	2	CAULIFLOWER	CAULIFLOWER	NNP
7223	233	3	Pick	pick	VBP
7223	233	4	over	over	IN
7223	233	5	a	a	DT
7223	233	6	fine	fine	JJ
7223	233	7	cauliflower	cauliflower	NN
7223	233	8	,	,	,
7223	233	9	and	and	CC
7223	233	10	plunge	plunge	VB
7223	233	11	it	-PRON-	PRP
7223	233	12	for	for	IN
7223	233	13	a	a	DT
7223	233	14	moment	moment	NN
7223	233	15	in	in	IN
7223	233	16	boiling	boiling	NN
7223	233	17	water	water	NN
7223	233	18	.	.	.
7223	234	1	Look	look	VB
7223	234	2	over	over	IN
7223	234	3	it	-PRON-	PRP
7223	234	4	well	well	RB
7223	234	5	again	again	RB
7223	234	6	and	and	CC
7223	234	7	remove	remove	VB
7223	234	8	any	any	DT
7223	234	9	grit	grit	NN
7223	234	10	or	or	CC
7223	234	11	insects	insect	NNS
7223	234	12	.	.	.
7223	235	1	Put	put	VB
7223	235	2	it	-PRON-	PRP
7223	235	3	head	head	NN
7223	235	4	downwards	downwards	RB
7223	235	5	in	in	IN
7223	235	6	a	a	DT
7223	235	7	pan	pan	NN
7223	235	8	when	when	WRB
7223	235	9	you	-PRON-	PRP
7223	235	10	have	have	VBP
7223	235	11	already	already	RB
7223	235	12	placed	place	VBN
7223	235	13	a	a	DT
7223	235	14	good	good	JJ
7223	235	15	slice	slice	NN
7223	235	16	of	of	IN
7223	235	17	fat	fat	JJ
7223	235	18	bacon	bacon	NN
7223	235	19	at	at	IN
7223	235	20	the	the	DT
7223	235	21	bottom	bottom	NN
7223	235	22	and	and	CC
7223	235	23	sides	side	NNS
7223	235	24	.	.	.
7223	236	1	In	in	IN
7223	236	2	the	the	DT
7223	236	3	holes	hole	NNS
7223	236	4	between	between	IN
7223	236	5	the	the	DT
7223	236	6	pan	pan	NN
7223	236	7	and	and	CC
7223	236	8	the	the	DT
7223	236	9	vegetable	vegetable	NN
7223	236	10	put	put	VBD
7223	236	11	a	a	DT
7223	236	12	stuffing	stuffing	NN
7223	236	13	of	of	IN
7223	236	14	minced	mince	VBN
7223	236	15	meat	meat	NN
7223	236	16	,	,	,
7223	236	17	with	with	IN
7223	236	18	breadcrumbs	breadcrumb	NNS
7223	236	19	,	,	,
7223	236	20	yolks	yolk	NNS
7223	236	21	of	of	IN
7223	236	22	eggs	egg	NNS
7223	236	23	,	,	,
7223	236	24	mushrooms	mushroom	NNS
7223	236	25	,	,	,
7223	236	26	seasoning	seasoning	NN
7223	236	27	of	of	IN
7223	236	28	the	the	DT
7223	236	29	usual	usual	JJ
7223	236	30	kinds	kind	NNS
7223	236	31	,	,	,
7223	236	32	in	in	IN
7223	236	33	fact	fact	NN
7223	236	34	,	,	,
7223	236	35	a	a	DT
7223	236	36	good	good	JJ
7223	236	37	forcemeat	forcemeat	NN
7223	236	38	.	.	.
7223	237	1	Press	press	VB
7223	237	2	this	this	DT
7223	237	3	well	well	RB
7223	237	4	in	in	RP
7223	237	5	,	,	,
7223	237	6	and	and	CC
7223	237	7	pour	pour	VB
7223	237	8	over	over	IN
7223	237	9	it	-PRON-	PRP
7223	237	10	a	a	DT
7223	237	11	thin	thin	JJ
7223	237	12	gravy	gravy	NN
7223	237	13	.	.	.
7223	238	1	Let	let	VB
7223	238	2	it	-PRON-	PRP
7223	238	3	cook	cook	VB
7223	238	4	gently	gently	RB
7223	238	5	,	,	,
7223	238	6	and	and	CC
7223	238	7	when	when	WRB
7223	238	8	the	the	DT
7223	238	9	gravy	gravy	NN
7223	238	10	on	on	IN
7223	238	11	the	the	DT
7223	238	12	top	top	NN
7223	238	13	has	have	VBZ
7223	238	14	disappeared	disappear	VBN
7223	238	15	put	put	VB
7223	238	16	a	a	DT
7223	238	17	dish	dish	NN
7223	238	18	on	on	IN
7223	238	19	the	the	DT
7223	238	20	top	top	NN
7223	238	21	of	of	IN
7223	238	22	the	the	DT
7223	238	23	saucepan	saucepan	NN
7223	238	24	,	,	,
7223	238	25	turn	turn	VB
7223	238	26	it	-PRON-	PRP
7223	238	27	upside	upside	RB
7223	238	28	down	down	RB
7223	238	29	and	and	CC
7223	238	30	slip	slip	VB
7223	238	31	the	the	DT
7223	238	32	cauliflower	cauliflower	NN
7223	238	33	out	out	RP
7223	238	34	.	.	.
7223	239	1	Serve	serve	VB
7223	239	2	very	very	RB
7223	239	3	hot	hot	JJ
7223	239	4	.	.	.
7223	240	1	GOURMANDS	GOURMANDS	NNP
7223	240	2	'	'	POS
7223	240	3	MUSHROOMS	mushroom	NNS
7223	240	4	There	there	EX
7223	240	5	was	be	VBD
7223	240	6	a	a	DT
7223	240	7	man	man	NN
7223	240	8	in	in	IN
7223	240	9	Ghent	Ghent	NNP
7223	240	10	who	who	WP
7223	240	11	loved	love	VBD
7223	240	12	mushrooms	mushroom	NNS
7223	240	13	,	,	,
7223	240	14	but	but	CC
7223	240	15	he	-PRON-	PRP
7223	240	16	could	could	MD
7223	240	17	only	only	RB
7223	240	18	eat	eat	VB
7223	240	19	them	-PRON-	PRP
7223	240	20	done	do	VBN
7223	240	21	in	in	IN
7223	240	22	this	this	DT
7223	240	23	fashion	fashion	NN
7223	240	24	.	.	.
7223	241	1	If	if	IN
7223	241	2	you	-PRON-	PRP
7223	241	3	said	say	VBD
7223	241	4	,	,	,
7223	241	5	"	"	``
7223	241	6	Monsieur	Monsieur	NNP
7223	241	7	,	,	,
7223	241	8	will	will	MD
7223	241	9	you	-PRON-	PRP
7223	241	10	have	have	VB
7223	241	11	them	-PRON-	PRP
7223	241	12	tossed	toss	VBN
7223	241	13	in	in	IN
7223	241	14	butter	butter	NN
7223	241	15	?	?	.
7223	241	16	"	"	''
7223	242	1	he	-PRON-	PRP
7223	242	2	would	would	MD
7223	242	3	roar	roar	VB
7223	242	4	out	out	RP
7223	242	5	,	,	,
7223	242	6	"	"	``
7223	242	7	No	no	UH
7223	242	8	--	--	:
7223	242	9	do	do	VBP
7223	242	10	you	-PRON-	PRP
7223	242	11	take	take	VB
7223	242	12	me	-PRON-	PRP
7223	242	13	for	for	IN
7223	242	14	a	a	DT
7223	242	15	Prussian	Prussian	NNP
7223	242	16	?	?	.
7223	243	1	Let	let	VB
7223	243	2	me	-PRON-	PRP
7223	243	3	have	have	VB
7223	243	4	them	-PRON-	PRP
7223	243	5	properly	properly	RB
7223	243	6	cooked	cook	VBN
7223	243	7	.	.	.
7223	243	8	"	"	''
7223	244	1	Melt	Melt	NNP
7223	244	2	in	in	IN
7223	244	3	a	a	DT
7223	244	4	pan	pan	NN
7223	244	5	a	a	DT
7223	244	6	lump	lump	NN
7223	244	7	of	of	IN
7223	244	8	butter	butter	NN
7223	244	9	the	the	DT
7223	244	10	size	size	NN
7223	244	11	of	of	IN
7223	244	12	a	a	DT
7223	244	13	tangerine	tangerine	NN
7223	244	14	orange	orange	NN
7223	244	15	and	and	CC
7223	244	16	squeeze	squeeze	VB
7223	244	17	on	on	IN
7223	244	18	it	-PRON-	PRP
7223	244	19	the	the	DT
7223	244	20	juice	juice	NN
7223	244	21	of	of	IN
7223	244	22	half	half	PDT
7223	244	23	a	a	DT
7223	244	24	lemon	lemon	NN
7223	244	25	.	.	.
7223	245	1	The	the	DT
7223	245	2	way	way	NN
7223	245	3	to	to	TO
7223	245	4	get	get	VB
7223	245	5	a	a	DT
7223	245	6	great	great	JJ
7223	245	7	deal	deal	NN
7223	245	8	of	of	IN
7223	245	9	juice	juice	NN
7223	245	10	from	from	IN
7223	245	11	a	a	DT
7223	245	12	lemon	lemon	NN
7223	245	13	is	be	VBZ
7223	245	14	to	to	TO
7223	245	15	plunge	plunge	VB
7223	245	16	it	-PRON-	PRP
7223	245	17	first	first	RB
7223	245	18	of	of	IN
7223	245	19	all	all	DT
7223	245	20	for	for	IN
7223	245	21	a	a	DT
7223	245	22	few	few	JJ
7223	245	23	minutes	minute	NNS
7223	245	24	,	,	,
7223	245	25	say	say	VBP
7223	245	26	five	five	CD
7223	245	27	minutes	minute	NNS
7223	245	28	,	,	,
7223	245	29	in	in	IN
7223	245	30	boiling	boil	VBG
7223	245	31	water	water	NN
7223	245	32	.	.	.
7223	246	1	When	when	WRB
7223	246	2	the	the	DT
7223	246	3	butter	butter	NN
7223	246	4	simmers	simmer	NNS
7223	246	5	,	,	,
7223	246	6	throw	throw	VBP
7223	246	7	in	in	RP
7223	246	8	a	a	DT
7223	246	9	pound	pound	NN
7223	246	10	of	of	IN
7223	246	11	picked	pick	VBN
7223	246	12	small	small	JJ
7223	246	13	mushrooms	mushroom	NNS
7223	246	14	,	,	,
7223	246	15	stir	stir	VB
7223	246	16	them	-PRON-	PRP
7223	246	17	constantly	constantly	RB
7223	246	18	,	,	,
7223	246	19	do	do	VB
7223	246	20	not	not	RB
7223	246	21	let	let	VB
7223	246	22	them	-PRON-	PRP
7223	246	23	get	get	VB
7223	246	24	black	black	JJ
7223	246	25	.	.	.
7223	247	1	Then	then	RB
7223	247	2	in	in	IN
7223	247	3	three	three	CD
7223	247	4	or	or	CC
7223	247	5	four	four	CD
7223	247	6	minutes	minute	NNS
7223	247	7	they	-PRON-	PRP
7223	247	8	are	be	VBP
7223	247	9	well	well	RB
7223	247	10	impregnated	impregnate	VBN
7223	247	11	with	with	IN
7223	247	12	butter	butter	NN
7223	247	13	,	,	,
7223	247	14	and	and	CC
7223	247	15	the	the	DT
7223	247	16	chief	chief	JJ
7223	247	17	difficulty	difficulty	NN
7223	247	18	of	of	IN
7223	247	19	the	the	DT
7223	247	20	dish	dish	NN
7223	247	21	is	be	VBZ
7223	247	22	over	over	RB
7223	247	23	.	.	.
7223	248	1	Put	put	VB
7223	248	2	the	the	DT
7223	248	3	saucepan	saucepan	NN
7223	248	4	further	far	RBR
7223	248	5	on	on	IN
7223	248	6	the	the	DT
7223	248	7	fire	fire	NN
7223	248	8	,	,	,
7223	248	9	let	let	VB
7223	248	10	it	-PRON-	PRP
7223	248	11	boil	boil	VB
7223	248	12	for	for	IN
7223	248	13	a	a	DT
7223	248	14	few	few	JJ
7223	248	15	minutes	minute	NNS
7223	248	16	.	.	.
7223	249	1	Take	take	VB
7223	249	2	out	out	RP
7223	249	3	the	the	DT
7223	249	4	mushrooms	mushroom	NNS
7223	249	5	,	,	,
7223	249	6	drain	drain	VB
7223	249	7	them	-PRON-	PRP
7223	249	8	,	,	,
7223	249	9	sprinkle	sprinkle	VB
7223	249	10	them	-PRON-	PRP
7223	249	11	with	with	IN
7223	249	12	flour	flour	NN
7223	249	13	,	,	,
7223	249	14	moisten	moisten	VB
7223	249	15	them	-PRON-	PRP
7223	249	16	with	with	IN
7223	249	17	gravy	gravy	NN
7223	249	18	,	,	,
7223	249	19	season	season	NN
7223	249	20	with	with	IN
7223	249	21	salt	salt	NN
7223	249	22	and	and	CC
7223	249	23	pepper	pepper	NN
7223	249	24	,	,	,
7223	249	25	put	put	VBD
7223	249	26	them	-PRON-	PRP
7223	249	27	back	back	RB
7223	249	28	in	in	IN
7223	249	29	the	the	DT
7223	249	30	butter	butter	NN
7223	249	31	and	and	CC
7223	249	32	stir	stir	VB
7223	249	33	in	in	IN
7223	249	34	the	the	DT
7223	249	35	yolk	yolk	NN
7223	249	36	of	of	IN
7223	249	37	an	an	DT
7223	249	38	egg	egg	NN
7223	249	39	.	.	.
7223	250	1	Add	add	VB
7223	250	2	also	also	RB
7223	250	3	a	a	DT
7223	250	4	little	little	JJ
7223	250	5	of	of	IN
7223	250	6	the	the	DT
7223	250	7	lemon	lemon	NN
7223	250	8	juice	juice	NN
7223	250	9	that	that	WDT
7223	250	10	remains	remain	VBZ
7223	250	11	.	.	.
7223	251	1	While	while	IN
7223	251	2	you	-PRON-	PRP
7223	251	3	are	be	VBP
7223	251	4	doing	do	VBG
7223	251	5	this	this	DT
7223	251	6	you	-PRON-	PRP
7223	251	7	must	must	MD
7223	251	8	get	get	VB
7223	251	9	another	another	DT
7223	251	10	person	person	NN
7223	251	11	to	to	TO
7223	251	12	cut	cut	VB
7223	251	13	and	and	CC
7223	251	14	toast	toast	VB
7223	251	15	some	some	DT
7223	251	16	bread	bread	NN
7223	251	17	and	and	CC
7223	251	18	to	to	TO
7223	251	19	butter	butter	VB
7223	251	20	it	-PRON-	PRP
7223	251	21	.	.	.
7223	252	1	Pour	pour	VB
7223	252	2	on	on	RP
7223	252	3	to	to	IN
7223	252	4	the	the	DT
7223	252	5	bread	bread	NN
7223	252	6	the	the	DT
7223	252	7	mushrooms	mushroom	NNS
7223	252	8	(	(	-LRB-
7223	252	9	which	which	WDT
7223	252	10	are	be	VBP
7223	252	11	fit	fit	JJ
7223	252	12	for	for	IN
7223	252	13	the	the	DT
7223	252	14	greatest	great	JJS
7223	252	15	saints	saint	NNS
7223	252	16	to	to	TO
7223	252	17	eat	eat	VB
7223	252	18	on	on	IN
7223	252	19	Fridays	Fridays	NNPS
7223	252	20	)	)	-RRB-
7223	252	21	,	,	,
7223	252	22	and	and	CC
7223	252	23	serve	serve	VB
7223	252	24	them	-PRON-	PRP
7223	252	25	very	very	RB
7223	252	26	hot	hot	JJ
7223	252	27	.	.	.
7223	253	1	POMMES	POMMES	NNP
7223	253	2	CHÂTEAU	CHÂTEAU	NNP
7223	253	3	Take	take	VB
7223	253	4	twenty	twenty	CD
7223	253	5	potatoes	potato	NNS
7223	253	6	,	,	,
7223	253	7	turn	turn	VB
7223	253	8	them	-PRON-	PRP
7223	253	9	with	with	IN
7223	253	10	a	a	DT
7223	253	11	knife	knife	NN
7223	253	12	into	into	IN
7223	253	13	olive	olive	JJ
7223	253	14	shape	shape	NN
7223	253	15	,	,	,
7223	253	16	boil	boil	VB
7223	253	17	them	-PRON-	PRP
7223	253	18	in	in	IN
7223	253	19	salted	salted	JJ
7223	253	20	water	water	NN
7223	253	21	for	for	IN
7223	253	22	five	five	CD
7223	253	23	minutes	minute	NNS
7223	253	24	;	;	:
7223	253	25	drain	drain	VBP
7223	253	26	them	-PRON-	PRP
7223	253	27	and	and	CC
7223	253	28	put	put	VBD
7223	253	29	them	-PRON-	PRP
7223	253	30	on	on	IN
7223	253	31	a	a	DT
7223	253	32	baking	baking	NN
7223	253	33	-	-	HYPH
7223	253	34	tin	tin	NN
7223	253	35	with	with	IN
7223	253	36	salt	salt	NN
7223	253	37	and	and	CC
7223	253	38	butter	butter	NN
7223	253	39	or	or	CC
7223	253	40	dripping	dripping	NN
7223	253	41	.	.	.
7223	254	1	Cook	cook	VB
7223	254	2	them	-PRON-	PRP
7223	254	3	in	in	IN
7223	254	4	a	a	DT
7223	254	5	very	very	RB
7223	254	6	hot	hot	JJ
7223	254	7	oven	oven	NN
7223	254	8	for	for	IN
7223	254	9	thirty	thirty	CD
7223	254	10	minutes	minute	NNS
7223	254	11	,	,	,
7223	254	12	moving	move	VBG
7223	254	13	them	-PRON-	PRP
7223	254	14	about	about	IN
7223	254	15	from	from	IN
7223	254	16	time	time	NN
7223	254	17	to	to	IN
7223	254	18	time	time	NN
7223	254	19	.	.	.
7223	255	1	Sprinkle	sprinkle	VB
7223	255	2	on	on	IN
7223	255	3	a	a	DT
7223	255	4	little	little	JJ
7223	255	5	chopped	chop	VBN
7223	255	6	parsley	parsley	NN
7223	255	7	before	before	IN
7223	255	8	serving	serve	VBG
7223	255	9	.	.	.
7223	256	1	CHIPPED	chipped	NN
7223	256	2	POTATOES	potato	NNS
7223	256	3	Take	take	VBP
7223	256	4	some	some	DT
7223	256	5	long	long	RB
7223	256	6	-	-	HYPH
7223	256	7	shaped	shape	VBN
7223	256	8	potatoes	potato	NNS
7223	256	9	,	,	,
7223	256	10	peel	peel	VBP
7223	256	11	them	-PRON-	PRP
7223	256	12	and	and	CC
7223	256	13	smooth	smooth	VB
7223	256	14	them	-PRON-	PRP
7223	256	15	with	with	IN
7223	256	16	the	the	DT
7223	256	17	knife	knife	NN
7223	256	18	.	.	.
7223	257	1	Cut	cut	VB
7223	257	2	them	-PRON-	PRP
7223	257	3	into	into	IN
7223	257	4	very	very	RB
7223	257	5	thin	thin	JJ
7223	257	6	rounds	round	NNS
7223	257	7	.	.	.
7223	258	1	Heat	heat	VB
7223	258	2	the	the	DT
7223	258	3	grease	grease	NN
7223	258	4	pretty	pretty	RB
7223	258	5	hot	hot	RB
7223	258	6	,	,	,
7223	258	7	dry	dry	VB
7223	258	8	the	the	DT
7223	258	9	slices	slice	NNS
7223	258	10	of	of	IN
7223	258	11	potato	potato	NN
7223	258	12	with	with	IN
7223	258	13	a	a	DT
7223	258	14	cloth	cloth	NN
7223	258	15	,	,	,
7223	258	16	put	put	VB
7223	258	17	them	-PRON-	PRP
7223	258	18	into	into	IN
7223	258	19	the	the	DT
7223	258	20	frying	fry	VBG
7223	258	21	basket	basket	NN
7223	258	22	and	and	CC
7223	258	23	plunge	plunge	VB
7223	258	24	them	-PRON-	PRP
7223	258	25	into	into	IN
7223	258	26	the	the	DT
7223	258	27	fat	fat	NN
7223	258	28	.	.	.
7223	259	1	When	when	WRB
7223	259	2	they	-PRON-	PRP
7223	259	3	are	be	VBP
7223	259	4	colored	color	VBN
7223	259	5	,	,	,
7223	259	6	take	take	VB
7223	259	7	the	the	DT
7223	259	8	basket	basket	NN
7223	259	9	out	out	RP
7223	259	10	,	,	,
7223	259	11	let	let	VB
7223	259	12	the	the	DT
7223	259	13	fat	fat	JJ
7223	259	14	heat	heat	VB
7223	259	15	up	up	RP
7223	259	16	again	again	RB
7223	259	17	to	to	IN
7223	259	18	a	a	DT
7223	259	19	slightly	slightly	RB
7223	259	20	higher	high	JJR
7223	259	21	temperature	temperature	NN
7223	259	22	,	,	,
7223	259	23	and	and	CC
7223	259	24	re	re	NN
7223	259	25	-	-	NN
7223	259	26	plunge	plunge	VB
7223	259	27	the	the	DT
7223	259	28	basket	basket	NN
7223	259	29	,	,	,
7223	259	30	so	so	IN
7223	259	31	that	that	IN
7223	259	32	the	the	DT
7223	259	33	slices	slice	NNS
7223	259	34	become	become	VBP
7223	259	35	quite	quite	RB
7223	259	36	crisp	crisp	JJ
7223	259	37	.	.	.
7223	260	1	Serve	serve	VB
7223	260	2	with	with	IN
7223	260	3	coarse	coarse	JJ
7223	260	4	salt	salt	NN
7223	260	5	sprinkled	sprinkle	VBN
7223	260	6	over	over	RP
7223	260	7	.	.	.
7223	261	1	CHICORY	CHICORY	NNP
7223	261	2	À	À	NNP
7223	261	3	LA	LA	NNP
7223	261	4	FERDINAND	FERDINAND	NNP
7223	261	5	Boil	Boil	NNP
7223	261	6	and	and	CC
7223	261	7	chop	chop	NNP
7223	261	8	in	in	IN
7223	261	9	medium	medium	NN
7223	261	10	-	-	HYPH
7223	261	11	sized	sized	JJ
7223	261	12	pieces	piece	NNS
7223	261	13	the	the	DT
7223	261	14	chicory	chicory	NN
7223	261	15	,	,	,
7223	261	16	mince	mince	VB
7223	261	17	up	up	RP
7223	261	18	a	a	DT
7223	261	19	few	few	JJ
7223	261	20	chives	chive	NNS
7223	261	21	according	accord	VBG
7223	261	22	to	to	IN
7223	261	23	your	-PRON-	PRP$
7223	261	24	taste	taste	NN
7223	261	25	and	and	CC
7223	261	26	heat	heat	VB
7223	261	27	both	both	CC
7223	261	28	the	the	DT
7223	261	29	vegetables	vegetable	NNS
7223	261	30	in	in	IN
7223	261	31	some	some	DT
7223	261	32	cream	cream	NN
7223	261	33	,	,	,
7223	261	34	adding	add	VBG
7223	261	35	salt	salt	NN
7223	261	36	and	and	CC
7223	261	37	pepper	pepper	NN
7223	261	38	.	.	.
7223	262	1	Pour	pour	VB
7223	262	2	on	on	IN
7223	262	3	a	a	DT
7223	262	4	dish	dish	NN
7223	262	5	and	and	CC
7223	262	6	decorate	decorate	NN
7223	262	7	with	with	IN
7223	262	8	chopped	chop	VBN
7223	262	9	hard	hard	RB
7223	262	10	-	-	HYPH
7223	262	11	boiled	boil	VBN
7223	262	12	eggs	egg	NNS
7223	262	13	.	.	.
7223	263	1	APPLES	apple	NNS
7223	263	2	AND	and	CC
7223	263	3	SAUSAGES	sausages	NN
7223	263	4	This	this	DT
7223	263	5	dish	dish	NN
7223	263	6	comes	come	VBZ
7223	263	7	from	from	IN
7223	263	8	the	the	DT
7223	263	9	French	french	JJ
7223	263	10	border	border	NN
7223	263	11	of	of	IN
7223	263	12	Belgium	Belgium	NNP
7223	263	13	;	;	:
7223	263	14	it	-PRON-	PRP
7223	263	15	tastes	taste	VBZ
7223	263	16	better	well	JJR
7223	263	17	than	than	IN
7223	263	18	you	-PRON-	PRP
7223	263	19	would	would	MD
7223	263	20	think	think	VB
7223	263	21	.	.	.
7223	264	1	Take	take	VB
7223	264	2	a	a	DT
7223	264	3	pound	pound	NN
7223	264	4	of	of	IN
7223	264	5	beef	beef	NN
7223	264	6	sausages	sausage	NNS
7223	264	7	,	,	,
7223	264	8	and	and	CC
7223	264	9	preferably	preferably	RB
7223	264	10	use	use	VB
7223	264	11	the	the	DT
7223	264	12	small	small	JJ
7223	264	13	chipolata	chipolata	NN
7223	264	14	sausages	sausage	NNS
7223	264	15	.	.	.
7223	265	1	(	(	-LRB-
7223	265	2	What	what	WDT
7223	265	3	a	a	DT
7223	265	4	delightful	delightful	JJ
7223	265	5	thing	thing	NN
7223	265	6	if	if	IN
7223	265	7	the	the	DT
7223	265	8	English	English	NNP
7223	265	9	would	would	MD
7223	265	10	make	make	VB
7223	265	11	other	other	JJ
7223	265	12	kinds	kind	NNS
7223	265	13	of	of	IN
7223	265	14	sausages	sausage	NNS
7223	265	15	as	as	RB
7223	265	16	well	well	RB
7223	265	17	as	as	IN
7223	265	18	their	-PRON-	PRP$
7223	265	19	beef	beef	NN
7223	265	20	and	and	CC
7223	265	21	pork	pork	NN
7223	265	22	ones	one	NNS
7223	265	23	!	!	.
7223	265	24	)	)	-RRB-
7223	266	1	Fry	fry	NN
7223	266	2	then	then	RB
7223	266	3	your	-PRON-	PRP$
7223	266	4	sausages	sausage	NNS
7223	266	5	lightly	lightly	RB
7223	266	6	in	in	IN
7223	266	7	butter	butter	NN
7223	266	8	,	,	,
7223	266	9	look	look	VB
7223	266	10	upon	upon	IN
7223	266	11	them	-PRON-	PRP
7223	266	12	as	as	IN
7223	266	13	little	little	JJ
7223	266	14	beings	being	NNS
7223	266	15	for	for	IN
7223	266	16	a	a	DT
7223	266	17	few	few	JJ
7223	266	18	moments	moment	NNS
7223	266	19	in	in	IN
7223	266	20	purgatory	purgatory	NN
7223	266	21	before	before	IN
7223	266	22	they	-PRON-	PRP
7223	266	23	are	be	VBP
7223	266	24	removed	remove	VBN
7223	266	25	to	to	IN
7223	266	26	heaven	heaven	NNP
7223	266	27	,	,	,
7223	266	28	among	among	IN
7223	266	29	the	the	DT
7223	266	30	apples	apple	NNS
7223	266	31	.	.	.
7223	267	1	Keeping	keep	VBG
7223	267	2	your	-PRON-	PRP$
7223	267	3	sausages	sausage	NNS
7223	267	4	hot	hot	JJ
7223	267	5	after	after	IN
7223	267	6	they	-PRON-	PRP
7223	267	7	are	be	VBP
7223	267	8	fried	fry	VBN
7223	267	9	,	,	,
7223	267	10	take	take	VB
7223	267	11	a	a	DT
7223	267	12	pound	pound	NN
7223	267	13	of	of	IN
7223	267	14	brown	brown	JJ
7223	267	15	pippin	pippin	JJ
7223	267	16	apples	apple	NNS
7223	267	17	,	,	,
7223	267	18	pare	pare	VBP
7223	267	19	them	-PRON-	PRP
7223	267	20	and	and	CC
7223	267	21	core	core	VB
7223	267	22	them	-PRON-	PRP
7223	267	23	.	.	.
7223	268	1	Cut	cut	VB
7223	268	2	them	-PRON-	PRP
7223	268	3	into	into	IN
7223	268	4	neat	neat	JJ
7223	268	5	rounds	round	NNS
7223	268	6	quarter	quarter	NN
7223	268	7	of	of	IN
7223	268	8	an	an	DT
7223	268	9	inch	inch	NN
7223	268	10	thick	thick	JJ
7223	268	11	,	,	,
7223	268	12	put	put	VBD
7223	268	13	them	-PRON-	PRP
7223	268	14	to	to	TO
7223	268	15	cook	cook	VB
7223	268	16	in	in	IN
7223	268	17	their	-PRON-	PRP$
7223	268	18	liquor	liquor	NN
7223	268	19	of	of	IN
7223	268	20	the	the	DT
7223	268	21	sausages	sausage	NNS
7223	268	22	(	(	-LRB-
7223	268	23	which	which	WDT
7223	268	24	you	-PRON-	PRP
7223	268	25	are	be	VBP
7223	268	26	keeping	keep	VBG
7223	268	27	hot	hot	JJ
7223	268	28	elsewhere	elsewhere	RB
7223	268	29	)	)	-RRB-
7223	268	30	,	,	,
7223	268	31	and	and	CC
7223	268	32	add	add	VB
7223	268	33	butter	butter	NN
7223	268	34	to	to	TO
7223	268	35	moisten	moisten	VB
7223	268	36	them	-PRON-	PRP
7223	268	37	.	.	.
7223	269	1	Let	let	VB
7223	269	2	them	-PRON-	PRP
7223	269	3	simmer	simmer	VB
7223	269	4	gently	gently	RB
7223	269	5	so	so	IN
7223	269	6	as	as	IN
7223	269	7	to	to	TO
7223	269	8	keep	keep	VB
7223	269	9	their	-PRON-	PRP$
7223	269	10	shape	shape	NN
7223	269	11	.	.	.
7223	270	1	Put	put	VB
7223	270	2	the	the	DT
7223	270	3	apple	apple	NN
7223	270	4	-	-	HYPH
7223	270	5	rings	ring	NNS
7223	270	6	in	in	IN
7223	270	7	the	the	DT
7223	270	8	center	center	NN
7223	270	9	of	of	IN
7223	270	10	the	the	DT
7223	270	11	dish	dish	NN
7223	270	12	,	,	,
7223	270	13	place	place	VB
7223	270	14	the	the	DT
7223	270	15	sausages	sausage	NNS
7223	270	16	round	round	VBP
7223	270	17	them	-PRON-	PRP
7223	270	18	.	.	.
7223	271	1	This	this	DT
7223	271	2	dish	dish	NN
7223	271	3	uses	use	VBZ
7223	271	4	a	a	DT
7223	271	5	good	good	JJ
7223	271	6	deal	deal	NN
7223	271	7	of	of	IN
7223	271	8	butter	butter	NN
7223	271	9	,	,	,
7223	271	10	but	but	CC
7223	271	11	you	-PRON-	PRP
7223	271	12	must	must	MD
7223	271	13	not	not	RB
7223	271	14	use	use	VB
7223	271	15	anything	anything	NN
7223	271	16	else	else	RB
7223	271	17	for	for	IN
7223	271	18	frying	fry	VBG
7223	271	19	.	.	.
7223	272	1	STUFFED	stuffed	NN
7223	272	2	CHICORY	CHICORY	NNP
7223	272	3	Make	make	VBP
7223	272	4	a	a	DT
7223	272	5	mince	mince	NN
7223	272	6	of	of	IN
7223	272	7	any	any	DT
7223	272	8	cold	cold	JJ
7223	272	9	white	white	JJ
7223	272	10	meat	meat	NN
7223	272	11	,	,	,
7223	272	12	such	such	JJ
7223	272	13	as	as	IN
7223	272	14	veal	veal	NN
7223	272	15	,	,	,
7223	272	16	pork	pork	NN
7223	272	17	or	or	CC
7223	272	18	chicken	chicken	NN
7223	272	19	,	,	,
7223	272	20	and	and	CC
7223	272	21	add	add	VB
7223	272	22	to	to	IN
7223	272	23	it	-PRON-	PRP
7223	272	24	some	some	DT
7223	272	25	minced	mince	VBN
7223	272	26	ham	ham	NN
7223	272	27	;	;	:
7223	272	28	sprinkle	sprinkle	VB
7223	272	29	it	-PRON-	PRP
7223	272	30	with	with	IN
7223	272	31	a	a	DT
7223	272	32	thick	thick	JJ
7223	272	33	white	white	JJ
7223	272	34	sauce	sauce	NN
7223	272	35	.	.	.
7223	273	1	In	in	IN
7223	273	2	the	the	DT
7223	273	3	meantime	meantime	NN
7223	273	4	the	the	DT
7223	273	5	chicories	chicory	NNS
7223	273	6	should	should	MD
7223	273	7	be	be	VB
7223	273	8	cooking	cook	VBG
7223	273	9	;	;	:
7223	273	10	tie	tie	VB
7223	273	11	each	each	DT
7223	273	12	one	one	CD
7223	273	13	round	round	NN
7223	273	14	with	with	IN
7223	273	15	a	a	DT
7223	273	16	thread	thread	NN
7223	273	17	to	to	TO
7223	273	18	keep	keep	VB
7223	273	19	them	-PRON-	PRP
7223	273	20	firm	firm	JJ
7223	273	21	and	and	CC
7223	273	22	boil	boil	VB
7223	273	23	them	-PRON-	PRP
7223	273	24	for	for	IN
7223	273	25	ten	ten	CD
7223	273	26	minutes	minute	NNS
7223	273	27	.	.	.
7223	274	1	When	when	WRB
7223	274	2	cooked	cook	VBN
7223	274	3	,	,	,
7223	274	4	drain	drain	VB
7223	274	5	them	-PRON-	PRP
7223	274	6	well	well	RB
7223	274	7	,	,	,
7223	274	8	open	open	VB
7223	274	9	them	-PRON-	PRP
7223	274	10	lengthwise	lengthwise	RB
7223	274	11	very	very	RB
7223	274	12	carefully	carefully	RB
7223	274	13	,	,	,
7223	274	14	and	and	CC
7223	274	15	slip	slip	VB
7223	274	16	in	in	IN
7223	274	17	a	a	DT
7223	274	18	spoonful	spoonful	NN
7223	274	19	of	of	IN
7223	274	20	the	the	DT
7223	274	21	mince	mince	NN
7223	274	22	.	.	.
7223	275	1	Close	close	VB
7223	275	2	them	-PRON-	PRP
7223	275	3	,	,	,
7223	275	4	keeping	keep	VBG
7223	275	5	the	the	DT
7223	275	6	leaves	leave	NNS
7223	275	7	very	very	RB
7223	275	8	neat	neat	JJ
7223	275	9	,	,	,
7223	275	10	and	and	CC
7223	275	11	,	,	,
7223	275	12	if	if	IN
7223	275	13	necessary	necessary	JJ
7223	275	14	,	,	,
7223	275	15	tie	tie	VB
7223	275	16	them	-PRON-	PRP
7223	275	17	round	round	RB
7223	275	18	again	again	RB
7223	275	19	.	.	.
7223	276	1	Put	put	VB
7223	276	2	them	-PRON-	PRP
7223	276	3	in	in	IN
7223	276	4	a	a	DT
7223	276	5	fire	fire	NN
7223	276	6	-	-	HYPH
7223	276	7	proof	proof	JJ
7223	276	8	dish	dish	NN
7223	276	9	with	with	IN
7223	276	10	a	a	DT
7223	276	11	lump	lump	NN
7223	276	12	of	of	IN
7223	276	13	butter	butter	NN
7223	276	14	on	on	IN
7223	276	15	each	each	DT
7223	276	16	,	,	,
7223	276	17	and	and	CC
7223	276	18	let	let	VB
7223	276	19	them	-PRON-	PRP
7223	276	20	heat	heat	VB
7223	276	21	through	through	RB
7223	276	22	.	.	.
7223	277	1	Serve	serve	VB
7223	277	2	them	-PRON-	PRP
7223	277	3	in	in	IN
7223	277	4	their	-PRON-	PRP$
7223	277	5	juice	juice	NN
7223	277	6	or	or	CC
7223	277	7	with	with	IN
7223	277	8	more	more	JJR
7223	277	9	of	of	IN
7223	277	10	the	the	DT
7223	277	11	white	white	JJ
7223	277	12	sauce	sauce	NN
7223	277	13	,	,	,
7223	277	14	taking	take	VBG
7223	277	15	care	care	NN
7223	277	16	to	to	TO
7223	277	17	remove	remove	VB
7223	277	18	the	the	DT
7223	277	19	threads	thread	NNS
7223	277	20	.	.	.
7223	278	1	[	[	-LRB-
7223	278	2	_	_	NNP
7223	278	3	Madame	Madame	NNP
7223	278	4	Limpens	Limpens	NNP
7223	278	5	_	_	NNP
7223	278	6	.	.	.
7223	278	7	]	]	-RRB-
7223	279	1	TOMATOES	tomatoes	NN
7223	279	2	STUFFED	stuffed	NN
7223	279	3	WITH	with	IN
7223	279	4	BEANS	bean	NNS
7223	279	5	Halve	halve	VBP
7223	279	6	and	and	CC
7223	279	7	empty	empty	VB
7223	279	8	the	the	DT
7223	279	9	tomatoes	tomato	NNS
7223	279	10	,	,	,
7223	279	11	and	and	CC
7223	279	12	put	put	VBD
7223	279	13	a	a	DT
7223	279	14	few	few	JJ
7223	279	15	drops	drop	NNS
7223	279	16	of	of	IN
7223	279	17	vinegar	vinegar	NN
7223	279	18	in	in	IN
7223	279	19	each	each	DT
7223	279	20	.	.	.
7223	280	1	Cook	cook	VB
7223	280	2	your	-PRON-	PRP$
7223	280	3	beans	bean	NNS
7223	280	4	,	,	,
7223	280	5	whether	whether	IN
7223	280	6	French	french	JJ
7223	280	7	beans	bean	NNS
7223	280	8	or	or	CC
7223	280	9	haricots	haricot	NNS
7223	280	10	or	or	CC
7223	280	11	flageolets	flageolet	NNS
7223	280	12	,	,	,
7223	280	13	and	and	CC
7223	280	14	stir	stir	VB
7223	280	15	them	-PRON-	PRP
7223	280	16	,	,	,
7223	280	17	when	when	WRB
7223	280	18	tender	tender	NNP
7223	280	19	,	,	,
7223	280	20	into	into	IN
7223	280	21	a	a	DT
7223	280	22	good	good	JJ
7223	280	23	thick	thick	JJ
7223	280	24	bechamel	bechamel	NN
7223	280	25	sauce	sauce	NN
7223	280	26	.	.	.
7223	281	1	Let	let	VB
7223	281	2	this	this	DT
7223	281	3	get	get	VB
7223	281	4	cold	cold	JJ
7223	281	5	.	.	.
7223	282	1	Empty	empty	JJ
7223	282	2	out	out	RP
7223	282	3	the	the	DT
7223	282	4	vinegar	vinegar	NN
7223	282	5	from	from	IN
7223	282	6	the	the	DT
7223	282	7	tomatoes	tomato	NNS
7223	282	8	and	and	CC
7223	282	9	fill	fill	VB
7223	282	10	them	-PRON-	PRP
7223	282	11	with	with	IN
7223	282	12	the	the	DT
7223	282	13	mixture	mixture	NN
7223	282	14	,	,	,
7223	282	15	pouring	pour	VBG
7223	282	16	over	over	IN
7223	282	17	the	the	DT
7223	282	18	top	top	NN
7223	282	19	some	some	DT
7223	282	20	mayonnaise	mayonnaise	NN
7223	282	21	sauce	sauce	NN
7223	282	22	and	and	CC
7223	282	23	parsley	parsley	NN
7223	282	24	.	.	.
7223	283	1	[	[	-LRB-
7223	283	2	_	_	NNP
7223	283	3	Madame	Madame	NNP
7223	283	4	van	van	NNP
7223	283	5	Praet	Praet	NNP
7223	283	6	_	_	NNP
7223	283	7	.	.	.
7223	283	8	]	]	-RRB-
7223	284	1	CABBAGE	cabbage	NN
7223	284	2	AND	and	CC
7223	284	3	POTATOES	potato	NNS
7223	284	4	Boil	Boil	NNP
7223	284	5	the	the	DT
7223	284	6	cabbages	cabbage	NNS
7223	284	7	in	in	IN
7223	284	8	salted	salted	JJ
7223	284	9	water	water	NN
7223	284	10	till	till	IN
7223	284	11	tender	tender	NN
7223	284	12	.	.	.
7223	285	1	Chop	chop	VB
7223	285	2	them	-PRON-	PRP
7223	285	3	up	up	RP
7223	285	4	.	.	.
7223	286	1	Brown	brown	VB
7223	286	2	an	an	DT
7223	286	3	onion	onion	NN
7223	286	4	in	in	IN
7223	286	5	butter	butter	NN
7223	286	6	,	,	,
7223	286	7	and	and	CC
7223	286	8	add	add	VB
7223	286	9	the	the	DT
7223	286	10	cabbage	cabbage	NN
7223	286	11	,	,	,
7223	286	12	salt	salt	NN
7223	286	13	,	,	,
7223	286	14	pepper	pepper	NN
7223	286	15	,	,	,
7223	286	16	and	and	CC
7223	286	17	a	a	DT
7223	286	18	little	little	JJ
7223	286	19	water	water	NN
7223	286	20	.	.	.
7223	287	1	Slice	slice	VB
7223	287	2	some	some	DT
7223	287	3	potatoes	potato	NNS
7223	287	4	thickly	thickly	RB
7223	287	5	,	,	,
7223	287	6	fry	fry	VB
7223	287	7	them	-PRON-	PRP
7223	287	8	,	,	,
7223	287	9	and	and	CC
7223	287	10	serve	serve	VB
7223	287	11	the	the	DT
7223	287	12	vegetable	vegetable	NN
7223	287	13	with	with	IN
7223	287	14	cabbage	cabbage	NN
7223	287	15	in	in	IN
7223	287	16	the	the	DT
7223	287	17	center	center	NN
7223	287	18	,	,	,
7223	287	19	and	and	CC
7223	287	20	the	the	DT
7223	287	21	fried	fry	VBN
7223	287	22	potatoes	potato	NNS
7223	287	23	laid	lay	VBD
7223	287	24	round	round	RB
7223	287	25	.	.	.
7223	288	1	[	[	-LRB-
7223	288	2	_	_	NNP
7223	288	3	Mdlle	Mdlle	NNP
7223	288	4	.	.	.
7223	289	1	M.	M.	NNP
7223	289	2	Schmidt	Schmidt	NNP
7223	289	3	,	,	,
7223	289	4	Antwerp	Antwerp	NNP
7223	289	5	_	_	NNP
7223	289	6	.	.	.
7223	289	7	]	]	-RRB-
7223	290	1	SPINACH	SPINACH	NNP
7223	290	2	À	À	NNP
7223	290	3	LA	LA	NNP
7223	290	4	BRACONNIÈRE	BRACONNIÈRE	NNP
7223	290	5	Cook	Cook	NNP
7223	290	6	two	two	CD
7223	290	7	pounds	pound	NNS
7223	290	8	of	of	IN
7223	290	9	well	well	RB
7223	290	10	-	-	HYPH
7223	290	11	washed	wash	VBN
7223	290	12	spinach	spinach	NN
7223	290	13	;	;	:
7223	290	14	drain	drain	VB
7223	290	15	it	-PRON-	PRP
7223	290	16	,	,	,
7223	290	17	and	and	CC
7223	290	18	pass	pass	VB
7223	290	19	it	-PRON-	PRP
7223	290	20	through	through	IN
7223	290	21	a	a	DT
7223	290	22	sieve	sieve	NN
7223	290	23	;	;	:
7223	290	24	or	or	CC
7223	290	25	,	,	,
7223	290	26	failing	fail	VBG
7223	290	27	a	a	DT
7223	290	28	sieve	sieve	NN
7223	290	29	,	,	,
7223	290	30	chop	chop	VB
7223	290	31	it	-PRON-	PRP
7223	290	32	very	very	RB
7223	290	33	finely	finely	RB
7223	290	34	with	with	IN
7223	290	35	butter	butter	NN
7223	290	36	,	,	,
7223	290	37	pepper	pepper	NN
7223	290	38	and	and	CC
7223	290	39	salt	salt	NN
7223	290	40	.	.	.
7223	291	1	Do	do	VBP
7223	291	2	not	not	RB
7223	291	3	add	add	VB
7223	291	4	milk	milk	NN
7223	291	5	,	,	,
7223	291	6	but	but	CC
7223	291	7	let	let	VB
7223	291	8	it	-PRON-	PRP
7223	291	9	remain	remain	VB
7223	291	10	somewhat	somewhat	RB
7223	291	11	firm	firm	JJ
7223	291	12	.	.	.
7223	292	1	Make	make	VB
7223	292	2	a	a	DT
7223	292	3	thick	thick	JJ
7223	292	4	bechamel	bechamel	NN
7223	292	5	sauce	sauce	NN
7223	292	6	,	,	,
7223	292	7	sufficient	sufficient	JJ
7223	292	8	to	to	TO
7223	292	9	take	take	VB
7223	292	10	up	up	RP
7223	292	11	a	a	DT
7223	292	12	quarter	quarter	NN
7223	292	13	of	of	IN
7223	292	14	a	a	DT
7223	292	15	pound	pound	NN
7223	292	16	of	of	IN
7223	292	17	grated	grate	VBN
7223	292	18	Gruyère	Gruyère	NNP
7223	292	19	,	,	,
7223	292	20	and	and	CC
7223	292	21	,	,	,
7223	292	22	if	if	IN
7223	292	23	you	-PRON-	PRP
7223	292	24	wish	wish	VBP
7223	292	25	,	,	,
7223	292	26	stir	stir	VB
7223	292	27	in	in	IN
7223	292	28	the	the	DT
7223	292	29	yolk	yolk	NN
7223	292	30	of	of	IN
7223	292	31	a	a	DT
7223	292	32	raw	raw	JJ
7223	292	33	egg	egg	NN
7223	292	34	.	.	.
7223	293	1	Lay	lay	VB
7223	293	2	in	in	IN
7223	293	3	a	a	DT
7223	293	4	circular	circular	JJ
7223	293	5	dish	dish	NN
7223	293	6	half	half	PDT
7223	293	7	a	a	DT
7223	293	8	pound	pound	NN
7223	293	9	of	of	IN
7223	293	10	minced	mince	VBN
7223	293	11	ham	ham	NN
7223	293	12	,	,	,
7223	293	13	pour	pour	VBP
7223	293	14	round	round	IN
7223	293	15	it	-PRON-	PRP
7223	293	16	the	the	DT
7223	293	17	thick	thick	JJ
7223	293	18	white	white	JJ
7223	293	19	sauce	sauce	NN
7223	293	20	,	,	,
7223	293	21	and	and	CC
7223	293	22	round	round	NN
7223	293	23	that	that	IN
7223	293	24	again	again	RB
7223	293	25	the	the	DT
7223	293	26	hot	hot	JJ
7223	293	27	spinach	spinach	NN
7223	293	28	.	.	.
7223	294	1	This	this	DT
7223	294	2	makes	make	VBZ
7223	294	3	a	a	DT
7223	294	4	pretty	pretty	JJ
7223	294	5	dish	dish	NN
7223	294	6	,	,	,
7223	294	7	and	and	CC
7223	294	8	it	-PRON-	PRP
7223	294	9	is	be	VBZ
7223	294	10	not	not	RB
7223	294	11	costly	costly	JJ
7223	294	12	.	.	.
7223	295	1	[	[	-LRB-
7223	295	2	_	_	NNP
7223	295	3	Mme	Mme	NNP
7223	295	4	.	.	.
7223	296	1	Braconnière	Braconnière	NNP
7223	296	2	_	_	NNP
7223	296	3	.	.	.
7223	296	4	]	]	-RRB-
7223	297	1	A	a	DT
7223	297	2	DISH	dish	NN
7223	297	3	OF	of	IN
7223	297	4	HARICOT	HARICOT	NNP
7223	297	5	BEANS	bean	NNS
7223	297	6	Put	put	VBP
7223	297	7	the	the	DT
7223	297	8	haricots	haricot	NNS
7223	297	9	to	to	TO
7223	297	10	soak	soak	VB
7223	297	11	for	for	IN
7223	297	12	six	six	CD
7223	297	13	hours	hour	NNS
7223	297	14	in	in	IN
7223	297	15	cold	cold	JJ
7223	297	16	water	water	NN
7223	297	17	.	.	.
7223	298	1	Boil	boil	VB
7223	298	2	them	-PRON-	PRP
7223	298	3	in	in	IN
7223	298	4	water	water	NN
7223	298	5	with	with	IN
7223	298	6	one	one	CD
7223	298	7	carrot	carrot	NN
7223	298	8	,	,	,
7223	298	9	one	one	CD
7223	298	10	onion	onion	NN
7223	298	11	,	,	,
7223	298	12	salt	salt	NN
7223	298	13	,	,	,
7223	298	14	two	two	CD
7223	298	15	cloves	clove	NNS
7223	298	16	,	,	,
7223	298	17	a	a	DT
7223	298	18	good	good	JJ
7223	298	19	pinch	pinch	NN
7223	298	20	of	of	IN
7223	298	21	dried	dry	VBN
7223	298	22	herbs	herb	NNS
7223	298	23	.	.	.
7223	299	1	Drain	drain	VB
7223	299	2	off	off	IN
7223	299	3	the	the	DT
7223	299	4	liquor	liquor	NN
7223	299	5	from	from	IN
7223	299	6	the	the	DT
7223	299	7	haricots	haricot	NNS
7223	299	8	.	.	.
7223	300	1	Chop	chop	VB
7223	300	2	up	up	RP
7223	300	3	a	a	DT
7223	300	4	shallot	shallot	NN
7223	300	5	,	,	,
7223	300	6	and	and	CC
7223	300	7	fry	fry	VB
7223	300	8	it	-PRON-	PRP
7223	300	9	in	in	IN
7223	300	10	butter	butter	NN
7223	300	11	;	;	:
7223	300	12	add	add	VB
7223	300	13	your	-PRON-	PRP$
7223	300	14	haricots	haricot	NNS
7223	300	15	,	,	,
7223	300	16	with	with	IN
7223	300	17	pepper	pepper	NN
7223	300	18	and	and	CC
7223	300	19	salt	salt	NN
7223	300	20	and	and	CC
7223	300	21	tomato	tomato	NNP
7223	300	22	purée	purée	NN
7223	300	23	.	.	.
7223	301	1	Stir	stir	VB
7223	301	2	well	well	RB
7223	301	3	,	,	,
7223	301	4	and	and	CC
7223	301	5	serve	serve	VB
7223	301	6	with	with	IN
7223	301	7	minced	mince	VBN
7223	301	8	parsley	parsley	NNP
7223	301	9	scattered	scatter	VBN
7223	301	10	at	at	IN
7223	301	11	the	the	DT
7223	301	12	top	top	NN
7223	301	13	.	.	.
7223	302	1	[	[	-LRB-
7223	302	2	_	_	NNP
7223	302	3	Mme	Mme	NNP
7223	302	4	.	.	.
7223	303	1	Goffaux	Goffaux	NNP
7223	303	2	_	_	NNP
7223	303	3	.	.	.
7223	303	4	]	]	-RRB-
7223	304	1	POTATOES	potato	NNS
7223	304	2	IN	in	IN
7223	304	3	THE	the	DT
7223	304	4	BELGIAN	belgian	JJ
7223	304	5	MANNER	manner	NN
7223	304	6	Take	take	VB
7223	304	7	some	some	DT
7223	304	8	slices	slice	NNS
7223	304	9	of	of	IN
7223	304	10	streaky	streaky	JJ
7223	304	11	bacon	bacon	NN
7223	304	12	,	,	,
7223	304	13	about	about	RB
7223	304	14	five	five	CD
7223	304	15	inches	inch	NNS
7223	304	16	long	long	JJ
7223	304	17	,	,	,
7223	304	18	and	and	CC
7223	304	19	heat	heat	VB
7223	304	20	them	-PRON-	PRP
7223	304	21	in	in	IN
7223	304	22	a	a	DT
7223	304	23	pan	pan	NN
7223	304	24	.	.	.
7223	305	1	When	when	WRB
7223	305	2	the	the	DT
7223	305	3	bacon	bacon	NN
7223	305	4	is	be	VBZ
7223	305	5	half	half	RB
7223	305	6	-	-	HYPH
7223	305	7	cooked	cooked	JJ
7223	305	8	,	,	,
7223	305	9	take	take	VB
7223	305	10	it	-PRON-	PRP
7223	305	11	out	out	IN
7223	305	12	of	of	IN
7223	305	13	the	the	DT
7223	305	14	pan	pan	NN
7223	305	15	and	and	CC
7223	305	16	in	in	IN
7223	305	17	the	the	DT
7223	305	18	fat	fat	NN
7223	305	19	that	that	WDT
7223	305	20	remains	remain	VBZ
7223	305	21	behind	behind	IN
7223	305	22	fry	fry	NN
7223	305	23	some	some	DT
7223	305	24	very	very	RB
7223	305	25	finely	finely	RB
7223	305	26	-	-	HYPH
7223	305	27	sliced	slice	VBN
7223	305	28	onions	onion	NNS
7223	305	29	till	till	IN
7223	305	30	they	-PRON-	PRP
7223	305	31	are	be	VBP
7223	305	32	brown	brown	JJ
7223	305	33	.	.	.
7223	306	1	When	when	WRB
7223	306	2	the	the	DT
7223	306	3	onions	onion	NNS
7223	306	4	are	be	VBP
7223	306	5	well	well	RB
7223	306	6	browned	brown	VBN
7223	306	7	,	,	,
7223	306	8	put	put	VB
7223	306	9	them	-PRON-	PRP
7223	306	10	in	in	IN
7223	306	11	a	a	DT
7223	306	12	large	large	JJ
7223	306	13	pot	pot	NN
7223	306	14	,	,	,
7223	306	15	large	large	JJ
7223	306	16	enough	enough	RB
7223	306	17	for	for	IN
7223	306	18	all	all	PDT
7223	306	19	the	the	DT
7223	306	20	potatoes	potato	NNS
7223	306	21	you	-PRON-	PRP
7223	306	22	wish	wish	VBP
7223	306	23	to	to	TO
7223	306	24	cook	cook	VB
7223	306	25	,	,	,
7223	306	26	adding	add	VBG
7223	306	27	pepper	pepper	NN
7223	306	28	,	,	,
7223	306	29	salt	salt	NN
7223	306	30	,	,	,
7223	306	31	and	and	CC
7223	306	32	a	a	DT
7223	306	33	coffee	coffee	NN
7223	306	34	-	-	HYPH
7223	306	35	spoonful	spoonful	JJ
7223	306	36	of	of	IN
7223	306	37	sweet	sweet	JJ
7223	306	38	herbs	herb	NNS
7223	306	39	dried	dry	VBN
7223	306	40	and	and	CC
7223	306	41	mixed	mixed	JJ
7223	306	42	,	,	,
7223	306	43	which	which	WDT
7223	306	44	in	in	IN
7223	306	45	England	England	NNP
7223	306	46	replace	replace	VBP
7223	306	47	the	the	DT
7223	306	48	thyme	thyme	NNS
7223	306	49	and	and	CC
7223	306	50	bay	bay	NN
7223	306	51	-	-	HYPH
7223	306	52	leaves	leave	NNS
7223	306	53	used	use	VBN
7223	306	54	in	in	IN
7223	306	55	Belgium	Belgium	NNP
7223	306	56	.	.	.
7223	307	1	Add	add	VB
7223	307	2	sufficient	sufficient	JJ
7223	307	3	water	water	NN
7223	307	4	to	to	TO
7223	307	5	cook	cook	VB
7223	307	6	the	the	DT
7223	307	7	potatoes	potato	NNS
7223	307	8	and	and	CC
7223	307	9	your	-PRON-	PRP$
7223	307	10	slices	slice	NNS
7223	307	11	of	of	IN
7223	307	12	bacon	bacon	NN
7223	307	13	.	.	.
7223	308	1	Cook	cook	VB
7223	308	2	till	till	IN
7223	308	3	tender	tender	NN
7223	308	4	.	.	.
7223	309	1	[	[	-LRB-
7223	309	2	_	_	NNP
7223	309	3	E.	E.	NNP
7223	310	1	Wainard	Wainard	NNP
7223	310	2	_	_	NNP
7223	310	3	.	.	.
7223	310	4	]	]	-RRB-
7223	311	1	TOMATOES	tomatoes	NN
7223	311	2	AND	and	CC
7223	311	3	SHRIMPS	shrimps	VB
7223	311	4	Lay	Lay	NNP
7223	311	5	on	on	IN
7223	311	6	a	a	DT
7223	311	7	dish	dish	NN
7223	311	8	some	some	DT
7223	311	9	sliced	sliced	JJ
7223	311	10	tomatoes	tomato	NNS
7223	311	11	,	,	,
7223	311	12	taking	take	VBG
7223	311	13	out	out	RP
7223	311	14	the	the	DT
7223	311	15	seeds	seed	NNS
7223	311	16	,	,	,
7223	311	17	and	and	CC
7223	311	18	sprinkle	sprinkle	VB
7223	311	19	them	-PRON-	PRP
7223	311	20	over	over	RP
7223	311	21	with	with	IN
7223	311	22	picked	pick	VBN
7223	311	23	shrimps	shrimp	NNS
7223	311	24	.	.	.
7223	312	1	Then	then	RB
7223	312	2	pour	pour	VB
7223	312	3	over	over	IN
7223	312	4	all	all	PDT
7223	312	5	a	a	DT
7223	312	6	good	good	JJ
7223	312	7	mayonnaise	mayonnaise	NN
7223	312	8	sauce	sauce	NN
7223	312	9	.	.	.
7223	313	1	For	for	IN
7223	313	2	the	the	DT
7223	313	3	sauce	sauce	NN
7223	313	4	:	:	:
7223	313	5	Take	take	VB
7223	313	6	the	the	DT
7223	313	7	yolk	yolk	NN
7223	313	8	of	of	IN
7223	313	9	an	an	DT
7223	313	10	egg	egg	NN
7223	313	11	and	and	CC
7223	313	12	mix	mix	VB
7223	313	13	it	-PRON-	PRP
7223	313	14	with	with	IN
7223	313	15	two	two	CD
7223	313	16	soup	soup	NN
7223	313	17	-	-	HYPH
7223	313	18	spoonfuls	spoonful	NNS
7223	313	19	of	of	IN
7223	313	20	salad	salad	NN
7223	313	21	oil	oil	NN
7223	313	22	that	that	WDT
7223	313	23	you	-PRON-	PRP
7223	313	24	must	must	MD
7223	313	25	pass	pass	VB
7223	313	26	in	in	RP
7223	313	27	very	very	RB
7223	313	28	gently	gently	RB
7223	313	29	and	and	CC
7223	313	30	very	very	RB
7223	313	31	little	little	JJ
7223	313	32	at	at	IN
7223	313	33	a	a	DT
7223	313	34	time	time	NN
7223	313	35	.	.	.
7223	314	1	Melt	melt	VB
7223	314	2	a	a	DT
7223	314	3	good	good	JJ
7223	314	4	pinch	pinch	NN
7223	314	5	of	of	IN
7223	314	6	salt	salt	NN
7223	314	7	in	in	IN
7223	314	8	a	a	DT
7223	314	9	teaspoonful	teaspoonful	JJ
7223	314	10	of	of	IN
7223	314	11	vinegar	vinegar	NN
7223	314	12	(	(	-LRB-
7223	314	13	tarragon	tarragon	NNP
7223	314	14	vinegar	vinegar	NNP
7223	314	15	,	,	,
7223	314	16	if	if	IN
7223	314	17	you	-PRON-	PRP
7223	314	18	have	have	VBP
7223	314	19	it	-PRON-	PRP
7223	314	20	)	)	-RRB-
7223	314	21	;	;	:
7223	314	22	add	add	VB
7223	314	23	pepper	pepper	NN
7223	314	24	and	and	CC
7223	314	25	a	a	DT
7223	314	26	small	small	JJ
7223	314	27	quantity	quantity	NN
7223	314	28	of	of	IN
7223	314	29	made	make	VBN
7223	314	30	mustard	mustard	NN
7223	314	31	.	.	.
7223	315	1	In	in	IN
7223	315	2	making	make	VBG
7223	315	3	this	this	DT
7223	315	4	sauce	sauce	NN
7223	315	5	be	be	VB
7223	315	6	sure	sure	JJ
7223	315	7	to	to	TO
7223	315	8	stir	stir	VB
7223	315	9	it	-PRON-	PRP
7223	315	10	always	always	RB
7223	315	11	the	the	DT
7223	315	12	same	same	JJ
7223	315	13	way	way	NN
7223	315	14	.	.	.
7223	316	1	It	-PRON-	PRP
7223	316	2	will	will	MD
7223	316	3	take	take	VB
7223	316	4	about	about	RB
7223	316	5	half	half	JJ
7223	316	6	-	-	HYPH
7223	316	7	an	an	DT
7223	316	8	-	-	HYPH
7223	316	9	hour	hour	NN
7223	316	10	to	to	TO
7223	316	11	make	make	VB
7223	316	12	it	-PRON-	PRP
7223	316	13	properly	properly	RB
7223	316	14	.	.	.
7223	317	1	[	[	-LRB-
7223	317	2	_	_	NNP
7223	317	3	Paquerette	Paquerette	NNP
7223	317	4	_	_	NNP
7223	317	5	.	.	.
7223	317	6	]	]	-RRB-
7223	318	1	FLEMISH	FLEMISH	NNP
7223	318	2	ENDIVE	endive	NN
7223	318	3	Choose	choose	VB
7223	318	4	twelve	twelve	CD
7223	318	5	endives	endive	NNS
7223	318	6	that	that	WDT
7223	318	7	are	be	VBP
7223	318	8	short	short	JJ
7223	318	9	and	and	CC
7223	318	10	neat	neat	JJ
7223	318	11	;	;	:
7223	318	12	cut	cut	VB
7223	318	13	off	off	RP
7223	318	14	the	the	DT
7223	318	15	outside	outside	JJ
7223	318	16	leaves	leave	NNS
7223	318	17	and	and	CC
7223	318	18	pare	pare	VBP
7223	318	19	the	the	DT
7223	318	20	bottom	bottom	NN
7223	318	21	;	;	:
7223	318	22	wash	wash	VB
7223	318	23	them	-PRON-	PRP
7223	318	24	in	in	IN
7223	318	25	plenty	plenty	NN
7223	318	26	of	of	IN
7223	318	27	water	water	NN
7223	318	28	,	,	,
7223	318	29	and	and	CC
7223	318	30	cook	cook	VB
7223	318	31	them	-PRON-	PRP
7223	318	32	in	in	IN
7223	318	33	simmering	simmer	VBG
7223	318	34	water	water	NN
7223	318	35	for	for	IN
7223	318	36	three	three	CD
7223	318	37	minutes	minute	NNS
7223	318	38	.	.	.
7223	319	1	Then	then	RB
7223	319	2	take	take	VB
7223	319	3	them	-PRON-	PRP
7223	319	4	from	from	IN
7223	319	5	the	the	DT
7223	319	6	water	water	NN
7223	319	7	and	and	CC
7223	319	8	place	place	VB
7223	319	9	them	-PRON-	PRP
7223	319	10	in	in	IN
7223	319	11	a	a	DT
7223	319	12	well	well	RB
7223	319	13	-	-	HYPH
7223	319	14	buttered	butter	VBN
7223	319	15	frying	frying	NN
7223	319	16	-	-	HYPH
7223	319	17	pan	pan	NN
7223	319	18	,	,	,
7223	319	19	dust	dust	VB
7223	319	20	them	-PRON-	PRP
7223	319	21	with	with	IN
7223	319	22	salt	salt	NN
7223	319	23	and	and	CC
7223	319	24	also	also	RB
7223	319	25	with	with	IN
7223	319	26	a	a	DT
7223	319	27	pinch	pinch	NN
7223	319	28	of	of	IN
7223	319	29	sugar	sugar	NN
7223	319	30	.	.	.
7223	320	1	Add	add	VB
7223	320	2	the	the	DT
7223	320	3	juice	juice	NN
7223	320	4	of	of	IN
7223	320	5	half	half	PDT
7223	320	6	a	a	DT
7223	320	7	lemon	lemon	NN
7223	320	8	,	,	,
7223	320	9	and	and	CC
7223	320	10	rather	rather	RB
7223	320	11	less	less	JJR
7223	320	12	than	than	IN
7223	320	13	a	a	DT
7223	320	14	pint	pint	NN
7223	320	15	of	of	IN
7223	320	16	water	water	NN
7223	320	17	.	.	.
7223	321	1	Place	place	VB
7223	321	2	the	the	DT
7223	321	3	pan	pan	NN
7223	321	4	on	on	IN
7223	321	5	the	the	DT
7223	321	6	fire	fire	NN
7223	321	7	for	for	IN
7223	321	8	two	two	CD
7223	321	9	or	or	CC
7223	321	10	three	three	CD
7223	321	11	minutes	minute	NNS
7223	321	12	to	to	TO
7223	321	13	start	start	VB
7223	321	14	the	the	DT
7223	321	15	cooking	cooking	NN
7223	321	16	,	,	,
7223	321	17	then	then	RB
7223	321	18	cover	cover	VB
7223	321	19	it	-PRON-	PRP
7223	321	20	closely	closely	RB
7223	321	21	,	,	,
7223	321	22	and	and	CC
7223	321	23	finish	finish	VB
7223	321	24	the	the	DT
7223	321	25	cooking	cooking	NN
7223	321	26	by	by	IN
7223	321	27	placing	place	VBG
7223	321	28	it	-PRON-	PRP
7223	321	29	in	in	IN
7223	321	30	the	the	DT
7223	321	31	oven	oven	NN
7223	321	32	for	for	IN
7223	321	33	fifty	fifty	CD
7223	321	34	minutes	minute	NNS
7223	321	35	.	.	.
7223	322	1	Take	take	VB
7223	322	2	out	out	RP
7223	322	3	the	the	DT
7223	322	4	endives	endive	NNS
7223	322	5	and	and	CC
7223	322	6	put	put	VBD
7223	322	7	them	-PRON-	PRP
7223	322	8	in	in	IN
7223	322	9	the	the	DT
7223	322	10	vegetable	vegetable	NN
7223	322	11	-	-	HYPH
7223	322	12	dish	dish	NN
7223	322	13	and	and	CC
7223	322	14	pour	pour	VB
7223	322	15	over	over	IN
7223	322	16	them	-PRON-	PRP
7223	322	17	the	the	DT
7223	322	18	liquor	liquor	NN
7223	322	19	in	in	IN
7223	322	20	which	which	WDT
7223	322	21	they	-PRON-	PRP
7223	322	22	have	have	VBP
7223	322	23	been	be	VBN
7223	322	24	cooked	cook	VBN
7223	322	25	.	.	.
7223	323	1	This	this	DT
7223	323	2	liquor	liquor	NN
7223	323	3	is	be	VBZ
7223	323	4	improved	improve	VBN
7223	323	5	by	by	IN
7223	323	6	being	be	VBG
7223	323	7	reduced	reduce	VBN
7223	323	8	,	,	,
7223	323	9	and	and	CC
7223	323	10	when	when	WRB
7223	323	11	off	off	IN
7223	323	12	the	the	DT
7223	323	13	fire	fire	NN
7223	323	14	,	,	,
7223	323	15	by	by	IN
7223	323	16	having	have	VBG
7223	323	17	a	a	DT
7223	323	18	small	small	JJ
7223	323	19	piece	piece	NN
7223	323	20	of	of	IN
7223	323	21	butter	butter	NN
7223	323	22	added	add	VBN
7223	323	23	to	to	IN
7223	323	24	it	-PRON-	PRP
7223	323	25	.	.	.
7223	324	1	The	the	DT
7223	324	2	above	above	JJ
7223	324	3	recipe	recipe	NN
7223	324	4	can	can	MD
7223	324	5	be	be	VB
7223	324	6	used	use	VBN
7223	324	7	for	for	IN
7223	324	8	chicory	chicory	NN
7223	324	9	as	as	RB
7223	324	10	well	well	RB
7223	324	11	as	as	IN
7223	324	12	for	for	IN
7223	324	13	endive	endive	NN
7223	324	14	.	.	.
7223	325	1	[	[	-LRB-
7223	325	2	_	_	NNP
7223	325	3	J.	J.	NNP
7223	326	1	Kirckaert	Kirckaert	NNP
7223	326	2	_	_	NNP
7223	326	3	.	.	.
7223	326	4	]	]	-RRB-
7223	327	1	CAULIFLOWER	cauliflower	NN
7223	327	2	AND	and	CC
7223	327	3	SHRIMPS	shrimps	VB
7223	327	4	Take	take	VB
7223	327	5	a	a	DT
7223	327	6	cauliflower	cauliflower	NN
7223	327	7	and	and	CC
7223	327	8	cut	cut	VBD
7223	327	9	off	off	RP
7223	327	10	the	the	DT
7223	327	11	green	green	JJ
7223	327	12	part	part	NN
7223	327	13	,	,	,
7223	327	14	and	and	CC
7223	327	15	wash	wash	VB
7223	327	16	it	-PRON-	PRP
7223	327	17	several	several	JJ
7223	327	18	times	time	NNS
7223	327	19	in	in	IN
7223	327	20	salted	salted	JJ
7223	327	21	water	water	NN
7223	327	22	.	.	.
7223	328	1	Boil	boil	VB
7223	328	2	it	-PRON-	PRP
7223	328	3	gently	gently	RB
7223	328	4	till	till	IN
7223	328	5	cooked	cook	VBN
7223	328	6	,	,	,
7223	328	7	taking	take	VBG
7223	328	8	care	care	NN
7223	328	9	that	that	IN
7223	328	10	it	-PRON-	PRP
7223	328	11	remains	remain	VBZ
7223	328	12	whole	whole	JJ
7223	328	13	.	.	.
7223	329	1	Put	put	VB
7223	329	2	it	-PRON-	PRP
7223	329	3	aside	aside	RB
7223	329	4	to	to	IN
7223	329	5	cool	cool	JJ
7223	329	6	,	,	,
7223	329	7	and	and	CC
7223	329	8	when	when	WRB
7223	329	9	it	-PRON-	PRP
7223	329	10	is	be	VBZ
7223	329	11	quite	quite	RB
7223	329	12	cold	cold	JJ
7223	329	13	make	make	NN
7223	329	14	a	a	DT
7223	329	15	hole	hole	NN
7223	329	16	in	in	IN
7223	329	17	the	the	DT
7223	329	18	center	center	NN
7223	329	19	down	down	RP
7223	329	20	to	to	IN
7223	329	21	the	the	DT
7223	329	22	bottom	bottom	NN
7223	329	23	.	.	.
7223	330	1	Pick	pick	VB
7223	330	2	some	some	DT
7223	330	3	shrimps	shrimp	NNS
7223	330	4	till	till	IN
7223	330	5	you	-PRON-	PRP
7223	330	6	have	have	VBP
7223	330	7	half	half	PDT
7223	330	8	a	a	DT
7223	330	9	pint	pint	NN
7223	330	10	of	of	IN
7223	330	11	them	-PRON-	PRP
7223	330	12	,	,	,
7223	330	13	make	make	VBP
7223	330	14	a	a	DT
7223	330	15	good	good	JJ
7223	330	16	mayonnaise	mayonnaise	NN
7223	330	17	and	and	CC
7223	330	18	,	,	,
7223	330	19	taking	take	VBG
7223	330	20	half	half	NN
7223	330	21	of	of	IN
7223	330	22	it	-PRON-	PRP
7223	330	23	,	,	,
7223	330	24	mix	mix	VB
7223	330	25	it	-PRON-	PRP
7223	330	26	with	with	IN
7223	330	27	the	the	DT
7223	330	28	shrimps	shrimp	NNS
7223	330	29	.	.	.
7223	331	1	Fill	fill	VB
7223	331	2	the	the	DT
7223	331	3	hole	hole	NN
7223	331	4	in	in	IN
7223	331	5	the	the	DT
7223	331	6	cauliflower	cauliflower	NN
7223	331	7	with	with	IN
7223	331	8	the	the	DT
7223	331	9	shrimps	shrimp	NNS
7223	331	10	and	and	CC
7223	331	11	sauce	sauce	NN
7223	331	12	,	,	,
7223	331	13	and	and	CC
7223	331	14	pour	pour	VB
7223	331	15	the	the	DT
7223	331	16	rest	rest	NN
7223	331	17	of	of	IN
7223	331	18	the	the	DT
7223	331	19	sauce	sauce	NN
7223	331	20	over	over	IN
7223	331	21	the	the	DT
7223	331	22	top	top	NN
7223	331	23	of	of	IN
7223	331	24	the	the	DT
7223	331	25	cauliflower	cauliflower	NN
7223	331	26	.	.	.
7223	332	1	This	this	DT
7223	332	2	dish	dish	NN
7223	332	3	is	be	VBZ
7223	332	4	to	to	TO
7223	332	5	be	be	VB
7223	332	6	served	serve	VBN
7223	332	7	very	very	RB
7223	332	8	cold	cold	JJ
7223	332	9	.	.	.
7223	333	1	[	[	-LRB-
7223	333	2	_	_	NNP
7223	333	3	E.	E.	NNP
7223	334	1	Defouck	Defouck	NNP
7223	334	2	_	_	NNP
7223	334	3	.	.	.
7223	334	4	]	]	-RRB-
7223	335	1	BELGIAN	belgian	JJ
7223	335	2	CARROTS	carrot	NNS
7223	335	3	Clean	clean	VBP
7223	335	4	well	well	RB
7223	335	5	the	the	DT
7223	335	6	carrots	carrot	NNS
7223	335	7	,	,	,
7223	335	8	cut	cut	VBD
7223	335	9	them	-PRON-	PRP
7223	335	10	in	in	IN
7223	335	11	dice	dice	NN
7223	335	12	,	,	,
7223	335	13	and	and	CC
7223	335	14	wash	wash	VB
7223	335	15	them	-PRON-	PRP
7223	335	16	well	well	RB
7223	335	17	.	.	.
7223	336	1	Put	put	VB
7223	336	2	them	-PRON-	PRP
7223	336	3	on	on	IN
7223	336	4	the	the	DT
7223	336	5	fire	fire	NN
7223	336	6	with	with	IN
7223	336	7	enough	enough	JJ
7223	336	8	water	water	NN
7223	336	9	to	to	TO
7223	336	10	cover	cover	VB
7223	336	11	them	-PRON-	PRP
7223	336	12	,	,	,
7223	336	13	a	a	DT
7223	336	14	bit	bit	NN
7223	336	15	of	of	IN
7223	336	16	butter	butter	NN
7223	336	17	,	,	,
7223	336	18	an	an	DT
7223	336	19	onion	onion	NN
7223	336	20	well	well	RB
7223	336	21	minced	mince	VBN
7223	336	22	,	,	,
7223	336	23	salt	salt	NN
7223	336	24	and	and	CC
7223	336	25	pepper	pepper	NN
7223	336	26	and	and	CC
7223	336	27	a	a	DT
7223	336	28	dessert	dessert	NN
7223	336	29	-	-	HYPH
7223	336	30	spoonful	spoonful	JJ
7223	336	31	of	of	IN
7223	336	32	powdered	powdered	JJ
7223	336	33	sugar	sugar	NN
7223	336	34	.	.	.
7223	337	1	Place	place	VB
7223	337	2	the	the	DT
7223	337	3	dish	dish	NN
7223	337	4	in	in	IN
7223	337	5	the	the	DT
7223	337	6	oven	oven	NN
7223	337	7	for	for	IN
7223	337	8	at	at	IN
7223	337	9	least	least	JJS
7223	337	10	an	an	DT
7223	337	11	hour	hour	NN
7223	337	12	,	,	,
7223	337	13	and	and	CC
7223	337	14	,	,	,
7223	337	15	when	when	WRB
7223	337	16	you	-PRON-	PRP
7223	337	17	serve	serve	VBP
7223	337	18	it	-PRON-	PRP
7223	337	19	,	,	,
7223	337	20	sprinkle	sprinkle	VB
7223	337	21	over	over	IN
7223	337	22	the	the	DT
7223	337	23	carrots	carrot	NNS
7223	337	24	some	some	DT
7223	337	25	minced	mince	VBN
7223	337	26	parsley	parsley	NN
7223	337	27	.	.	.
7223	338	1	[	[	-LRB-
7223	338	2	_	_	NNP
7223	338	3	Gabrielle	Gabrielle	NNP
7223	338	4	Janssens	Janssens	NNP
7223	338	5	_	_	NNP
7223	338	6	.	.	.
7223	338	7	]	]	-RRB-
7223	339	1	STUFFED	STUFFED	JJR
7223	339	2	TOMATOES	tomato	NNS
7223	339	3	Take	take	VBP
7223	339	4	ten	ten	CD
7223	339	5	good	good	JJ
7223	339	6	tomatoes	tomato	NNS
7223	339	7	and	and	CC
7223	339	8	cut	cut	VBD
7223	339	9	off	off	RP
7223	339	10	the	the	DT
7223	339	11	tops	top	NNS
7223	339	12	,	,	,
7223	339	13	which	which	WDT
7223	339	14	are	be	VBP
7223	339	15	to	to	TO
7223	339	16	serve	serve	VB
7223	339	17	as	as	IN
7223	339	18	lids	lid	NNS
7223	339	19	.	.	.
7223	340	1	Remove	remove	VB
7223	340	2	the	the	DT
7223	340	3	insides	inside	NNS
7223	340	4	,	,	,
7223	340	5	and	and	CC
7223	340	6	fill	fill	VB
7223	340	7	with	with	IN
7223	340	8	the	the	DT
7223	340	9	following	follow	VBG
7223	340	10	mixture	mixture	NN
7223	340	11	:	:	:
7223	340	12	minced	mince	VBN
7223	340	13	veal	veal	NN
7223	340	14	and	and	CC
7223	340	15	ham	ham	NN
7223	340	16	,	,	,
7223	340	17	rather	rather	RB
7223	340	18	more	more	JJR
7223	340	19	veal	veal	NN
7223	340	20	than	than	IN
7223	340	21	ham	ham	NN
7223	340	22	,	,	,
7223	340	23	mushrooms	mushroom	NNS
7223	340	24	tossed	toss	VBD
7223	340	25	in	in	IN
7223	340	26	butter	butter	NN
7223	340	27	,	,	,
7223	340	28	a	a	DT
7223	340	29	little	little	JJ
7223	340	30	breadcrumb	breadcrumb	NN
7223	340	31	,	,	,
7223	340	32	milk	milk	NN
7223	340	33	to	to	TO
7223	340	34	render	render	VB
7223	340	35	it	-PRON-	PRP
7223	340	36	moist	moist	NN
7223	340	37	,	,	,
7223	340	38	pepper	pepper	NN
7223	340	39	and	and	CC
7223	340	40	salt	salt	NN
7223	340	41	.	.	.
7223	341	1	Put	put	VB
7223	341	2	on	on	RP
7223	341	3	the	the	DT
7223	341	4	covers	cover	NNS
7223	341	5	and	and	CC
7223	341	6	add	add	VB
7223	341	7	on	on	IN
7223	341	8	each	each	DT
7223	341	9	one	one	CD
7223	341	10	a	a	DT
7223	341	11	scrap	scrap	NN
7223	341	12	of	of	IN
7223	341	13	butter	butter	NN
7223	341	14	.	.	.
7223	342	1	Bake	bake	VB
7223	342	2	them	-PRON-	PRP
7223	342	3	gently	gently	RB
7223	342	4	in	in	IN
7223	342	5	a	a	DT
7223	342	6	fireproof	fireproof	JJ
7223	342	7	dish	dish	NN
7223	342	8	.	.	.
7223	343	1	The	the	DT
7223	343	2	following	follow	VBG
7223	343	3	excellent	excellent	JJ
7223	343	4	sauce	sauce	NN
7223	343	5	is	be	VBZ
7223	343	6	poured	pour	VBN
7223	343	7	over	over	IN
7223	343	8	them	-PRON-	PRP
7223	343	9	five	five	CD
7223	343	10	minutes	minute	NNS
7223	343	11	before	before	IN
7223	343	12	taking	take	VBG
7223	343	13	them	-PRON-	PRP
7223	343	14	out	out	IN
7223	343	15	of	of	IN
7223	343	16	the	the	DT
7223	343	17	oven	oven	NN
7223	343	18	:	:	:
7223	343	19	Use	use	VB
7223	343	20	any	any	DT
7223	343	21	stock	stock	NN
7223	343	22	that	that	WDT
7223	343	23	you	-PRON-	PRP
7223	343	24	have	have	VBP
7223	343	25	,	,	,
7223	343	26	preferably	preferably	RB
7223	343	27	veal	veal	NN
7223	343	28	,	,	,
7223	343	29	adding	add	VBG
7223	343	30	the	the	DT
7223	343	31	insides	inside	NNS
7223	343	32	of	of	IN
7223	343	33	the	the	DT
7223	343	34	tomatoes	tomato	NNS
7223	343	35	,	,	,
7223	343	36	pepper	pepper	NN
7223	343	37	and	and	CC
7223	343	38	salt	salt	NN
7223	343	39	;	;	:
7223	343	40	pass	pass	VB
7223	343	41	this	this	DT
7223	343	42	through	through	IN
7223	343	43	the	the	DT
7223	343	44	wire	wire	NN
7223	343	45	sieve	sieve	NN
7223	343	46	.	.	.
7223	344	1	Make	make	VB
7223	344	2	a	a	DT
7223	344	3	_	_	NN
7223	344	4	roux_--that	roux_--that	NN
7223	344	5	is	be	VBZ
7223	344	6	,	,	,
7223	344	7	melt	melt	VB
7223	344	8	some	some	DT
7223	344	9	butter	butter	NN
7223	344	10	in	in	IN
7223	344	11	a	a	DT
7223	344	12	pan	pan	NN
7223	344	13	,	,	,
7223	344	14	adding	add	VBG
7223	344	15	flour	flour	NN
7223	344	16	little	little	JJ
7223	344	17	by	by	IN
7223	344	18	little	little	JJ
7223	344	19	and	and	CC
7223	344	20	stirring	stir	VBG
7223	344	21	until	until	IN
7223	344	22	it	-PRON-	PRP
7223	344	23	goes	go	VBZ
7223	344	24	a	a	DT
7223	344	25	brown	brown	JJ
7223	344	26	color	color	NN
7223	344	27	.	.	.
7223	345	1	Add	add	VB
7223	345	2	to	to	IN
7223	345	3	it	-PRON-	PRP
7223	345	4	then	then	RB
7223	345	5	your	-PRON-	PRP$
7223	345	6	tomatoes	tomato	NNS
7223	345	7	that	that	WDT
7223	345	8	have	have	VBP
7223	345	9	been	be	VBN
7223	345	10	through	through	IN
7223	345	11	the	the	DT
7223	345	12	sieve	sieve	NN
7223	345	13	,	,	,
7223	345	14	and	and	CC
7223	345	15	some	some	DT
7223	345	16	more	more	RBR
7223	345	17	fried	fried	JJ
7223	345	18	mushrooms	mushroom	NNS
7223	345	19	.	.	.
7223	346	1	Pour	pour	VB
7223	346	2	this	this	DT
7223	346	3	sauce	sauce	NN
7223	346	4	over	over	IN
7223	346	5	the	the	DT
7223	346	6	whole	whole	NN
7223	346	7	and	and	CC
7223	346	8	serve	serve	VB
7223	346	9	very	very	RB
7223	346	10	hot	hot	JJ
7223	346	11	.	.	.
7223	347	1	[	[	-LRB-
7223	347	2	_	_	NNP
7223	347	3	Mme	Mme	NNP
7223	347	4	.	.	.
7223	348	1	van	van	NNP
7223	348	2	Praet	Praet	NNP
7223	348	3	_	_	NNP
7223	348	4	.	.	.
7223	348	5	]	]	-RRB-
7223	349	1	RED	RED	NNP
7223	349	2	CABBAGE	cabbage	NN
7223	349	3	Mince	Mince	NNP
7223	349	4	the	the	DT
7223	349	5	cabbage	cabbage	NN
7223	349	6	and	and	CC
7223	349	7	put	put	VBD
7223	349	8	it	-PRON-	PRP
7223	349	9	in	in	IN
7223	349	10	a	a	DT
7223	349	11	pan	pan	NN
7223	349	12	with	with	IN
7223	349	13	plenty	plenty	NN
7223	349	14	of	of	IN
7223	349	15	refined	refined	JJ
7223	349	16	fat	fat	NN
7223	349	17	(	(	-LRB-
7223	349	18	clarified	clarified	JJ
7223	349	19	fat	fat	NN
7223	349	20	)	)	-RRB-
7223	349	21	and	and	CC
7223	349	22	two	two	CD
7223	349	23	or	or	CC
7223	349	24	three	three	CD
7223	349	25	large	large	JJ
7223	349	26	potatoes	potato	NNS
7223	349	27	,	,	,
7223	349	28	pepper	pepper	NN
7223	349	29	and	and	CC
7223	349	30	salt	salt	NN
7223	349	31	.	.	.
7223	350	1	Add	add	VB
7223	350	2	sufficient	sufficient	JJ
7223	350	3	water	water	NN
7223	350	4	to	to	TO
7223	350	5	cover	cover	VB
7223	350	6	it	-PRON-	PRP
7223	350	7	,	,	,
7223	350	8	with	with	IN
7223	350	9	a	a	DT
7223	350	10	dash	dash	NN
7223	350	11	of	of	IN
7223	350	12	vinegar	vinegar	NN
7223	350	13	and	and	CC
7223	350	14	six	six	CD
7223	350	15	dessert	dessert	NN
7223	350	16	-	-	HYPH
7223	350	17	spoonfuls	spoonful	NNS
7223	350	18	of	of	IN
7223	350	19	brown	brown	JJ
7223	350	20	or	or	CC
7223	350	21	moist	moist	JJ
7223	350	22	sugar	sugar	NN
7223	350	23	.	.	.
7223	351	1	Let	let	VB
7223	351	2	it	-PRON-	PRP
7223	351	3	simmer	simmer	VB
7223	351	4	for	for	IN
7223	351	5	four	four	CD
7223	351	6	hours	hour	NNS
7223	351	7	,	,	,
7223	351	8	drain	drain	VB
7223	351	9	it	-PRON-	PRP
7223	351	10	and	and	CC
7223	351	11	serve	serve	VB
7223	351	12	cold	cold	JJ
7223	351	13	.	.	.
7223	352	1	[	[	-LRB-
7223	352	2	_	_	NNP
7223	352	3	Mme	Mme	NNP
7223	352	4	.	.	.
7223	353	1	Segers	Segers	NNP
7223	353	2	_	_	NNP
7223	353	3	.	.	.
7223	353	4	]	]	-RRB-
7223	354	1	VEGETABLE	VEGETABLE	NNP
7223	354	2	SALAD	SALAD	NNP
7223	354	3	The	the	DT
7223	354	4	special	special	JJ
7223	354	5	point	point	NN
7223	354	6	of	of	IN
7223	354	7	this	this	DT
7223	354	8	dish	dish	NN
7223	354	9	is	be	VBZ
7223	354	10	that	that	IN
7223	354	11	peas	pea	NNS
7223	354	12	,	,	,
7223	354	13	beans	bean	NNS
7223	354	14	,	,	,
7223	354	15	carrots	carrot	NNS
7223	354	16	in	in	IN
7223	354	17	dice	dice	NNS
7223	354	18	,	,	,
7223	354	19	are	be	VBP
7223	354	20	all	all	DT
7223	354	21	cooked	cook	VBN
7223	354	22	separately	separately	RB
7223	354	23	and	and	CC
7223	354	24	when	when	WRB
7223	354	25	they	-PRON-	PRP
7223	354	26	are	be	VBP
7223	354	27	cold	cold	JJ
7223	354	28	they	-PRON-	PRP
7223	354	29	are	be	VBP
7223	354	30	placed	place	VBN
7223	354	31	in	in	IN
7223	354	32	a	a	DT
7223	354	33	large	large	JJ
7223	354	34	dish	dish	NN
7223	354	35	without	without	IN
7223	354	36	being	be	VBG
7223	354	37	mixed	mix	VBN
7223	354	38	.	.	.
7223	355	1	Decorate	decorate	NN
7223	355	2	with	with	IN
7223	355	3	the	the	DT
7223	355	4	hearts	heart	NNS
7223	355	5	of	of	IN
7223	355	6	lettuce	lettuce	NN
7223	355	7	round	round	IN
7223	355	8	the	the	DT
7223	355	9	edge	edge	NN
7223	355	10	and	and	CC
7223	355	11	with	with	IN
7223	355	12	slices	slice	NNS
7223	355	13	of	of	IN
7223	355	14	tomato	tomato	NN
7223	355	15	,	,	,
7223	355	16	and	and	CC
7223	355	17	pour	pour	VB
7223	355	18	over	over	IN
7223	355	19	it	-PRON-	PRP
7223	355	20	,	,	,
7223	355	21	or	or	CC
7223	355	22	hand	hand	VB
7223	355	23	with	with	IN
7223	355	24	it	-PRON-	PRP
7223	355	25	,	,	,
7223	355	26	a	a	DT
7223	355	27	good	good	JJ
7223	355	28	mayonnaise	mayonnaise	NN
7223	355	29	.	.	.
7223	356	1	[	[	-LRB-
7223	356	2	_	_	NNP
7223	356	3	Mme	Mme	NNP
7223	356	4	.	.	.
7223	357	1	van	van	NNP
7223	357	2	Praet	Praet	NNP
7223	357	3	_	_	NNP
7223	357	4	.	.	.
7223	357	5	]	]	-RRB-
7223	358	1	CHICORY	CHICORY	NNP
7223	358	2	This	this	DT
7223	358	3	excellent	excellent	JJ
7223	358	4	vegetable	vegetable	NN
7223	358	5	can	can	MD
7223	358	6	be	be	VB
7223	358	7	dressed	dress	VBN
7223	358	8	either	either	CC
7223	358	9	in	in	IN
7223	358	10	a	a	DT
7223	358	11	bechamel	bechamel	NN
7223	358	12	sauce	sauce	NN
7223	358	13	,	,	,
7223	358	14	or	or	CC
7223	358	15	with	with	IN
7223	358	16	butter	butter	NN
7223	358	17	and	and	CC
7223	358	18	lemon	lemon	NN
7223	358	19	-	-	HYPH
7223	358	20	juice	juice	NN
7223	358	21	.	.	.
7223	359	1	It	-PRON-	PRP
7223	359	2	is	be	VBZ
7223	359	3	gently	gently	RB
7223	359	4	stewed	stew	VBN
7223	359	5	,	,	,
7223	359	6	first	first	RB
7223	359	7	of	of	IN
7223	359	8	all	all	DT
7223	359	9	,	,	,
7223	359	10	and	and	CC
7223	359	11	it	-PRON-	PRP
7223	359	12	requires	require	VBZ
7223	359	13	pepper	pepper	NN
7223	359	14	and	and	CC
7223	359	15	salt	salt	NN
7223	359	16	.	.	.
7223	360	1	The	the	DT
7223	360	2	sauces	sauce	NNS
7223	360	3	can	can	MD
7223	360	4	be	be	VB
7223	360	5	varied	vary	VBN
7223	360	6	with	with	IN
7223	360	7	tomato	tomato	NNP
7223	360	8	,	,	,
7223	360	9	or	or	CC
7223	360	10	with	with	IN
7223	360	11	some	some	DT
7223	360	12	of	of	IN
7223	360	13	the	the	DT
7223	360	14	good	good	JJ
7223	360	15	English	English	NNP
7223	360	16	bottled	bottle	VBN
7223	360	17	sauces	sauce	NNS
7223	360	18	stirred	stir	VBN
7223	360	19	with	with	IN
7223	360	20	the	the	DT
7223	360	21	bechamel	bechamel	NN
7223	360	22	.	.	.
7223	361	1	[	[	-LRB-
7223	361	2	_	_	NNP
7223	361	3	Mme	Mme	NNP
7223	361	4	.	.	.
7223	362	1	van	van	NNP
7223	362	2	Praet	Praet	NNP
7223	362	3	_	_	NNP
7223	362	4	.	.	.
7223	362	5	]	]	-RRB-
7223	363	1	CAULIFLOWER	CAULIFLOWER	NNP
7223	363	2	À	À	NNP
7223	363	3	LA	LA	NNP
7223	363	4	REINE	REINE	NNP
7223	363	5	ELIZABETH	ELIZABETH	NNP
7223	363	6	Simmer	Simmer	NNP
7223	363	7	the	the	DT
7223	363	8	cauliflowers	cauliflower	NNS
7223	363	9	till	till	IN
7223	363	10	tender	tender	NN
7223	363	11	.	.	.
7223	364	1	Prepare	prepare	VB
7223	364	2	a	a	DT
7223	364	3	mince	mince	NN
7223	364	4	of	of	IN
7223	364	5	veal	veal	NN
7223	364	6	and	and	CC
7223	364	7	pork	pork	NN
7223	364	8	,	,	,
7223	364	9	and	and	CC
7223	364	10	season	season	VB
7223	364	11	it	-PRON-	PRP
7223	364	12	well	well	RB
7223	364	13	with	with	IN
7223	364	14	a	a	DT
7223	364	15	little	little	JJ
7223	364	16	spice	spice	NN
7223	364	17	.	.	.
7223	365	1	Butter	butter	VB
7223	365	2	a	a	DT
7223	365	3	mold	mold	NN
7223	365	4	and	and	CC
7223	365	5	fill	fill	VB
7223	365	6	it	-PRON-	PRP
7223	365	7	with	with	IN
7223	365	8	alternate	alternate	JJ
7223	365	9	layers	layer	NNS
7223	365	10	of	of	IN
7223	365	11	mince	mince	NN
7223	365	12	and	and	CC
7223	365	13	of	of	IN
7223	365	14	cauliflower	cauliflower	NN
7223	365	15	broken	break	VBN
7223	365	16	in	in	IN
7223	365	17	small	small	JJ
7223	365	18	pieces	piece	NNS
7223	365	19	.	.	.
7223	366	1	Fill	fill	VB
7223	366	2	a	a	DT
7223	366	3	large	large	JJ
7223	366	4	saucepan	saucepan	NN
7223	366	5	three	three	CD
7223	366	6	-	-	HYPH
7223	366	7	quarters	quarter	NNS
7223	366	8	full	full	JJ
7223	366	9	of	of	IN
7223	366	10	boiling	boil	VBG
7223	366	11	water	water	NN
7223	366	12	and	and	CC
7223	366	13	place	place	VB
7223	366	14	the	the	DT
7223	366	15	mold	mold	NN
7223	366	16	in	in	IN
7223	366	17	this	this	DT
7223	366	18	;	;	:
7223	366	19	let	let	VB
7223	366	20	it	-PRON-	PRP
7223	366	21	cook	cook	VB
7223	366	22	for	for	IN
7223	366	23	one	one	CD
7223	366	24	hour	hour	NN
7223	366	25	in	in	IN
7223	366	26	this	this	DT
7223	366	27	way	way	NN
7223	366	28	over	over	IN
7223	366	29	the	the	DT
7223	366	30	fire	fire	NN
7223	366	31	;	;	:
7223	366	32	turn	turn	VB
7223	366	33	it	-PRON-	PRP
7223	366	34	out	out	RP
7223	366	35	and	and	CC
7223	366	36	pour	pour	VB
7223	366	37	a	a	DT
7223	366	38	spinach	spinach	NN
7223	366	39	sauce	sauce	NN
7223	366	40	over	over	IN
7223	366	41	it	-PRON-	PRP
7223	366	42	.	.	.
7223	367	1	[	[	-LRB-
7223	367	2	_	_	NNP
7223	367	3	Mme	Mme	NNP
7223	367	4	.	.	.
7223	368	1	van	van	NNP
7223	368	2	Praet	Praet	NNP
7223	368	3	_	_	NNP
7223	368	4	.	.	.
7223	368	5	]	]	-RRB-
7223	369	1	MUSHROOMS	MUSHROOMS	NNP
7223	369	2	À	À	NNP
7223	369	3	LA	LA	NNP
7223	369	4	SPINETTE	SPINETTE	NNP
7223	369	5	Make	make	VBP
7223	369	6	some	some	DT
7223	369	7	puff	puff	NN
7223	369	8	pastry	pastry	NN
7223	369	9	cases	case	NNS
7223	369	10	,	,	,
7223	369	11	wash	wash	NN
7223	369	12	and	and	CC
7223	369	13	chop	chop	VB
7223	369	14	the	the	DT
7223	369	15	mushrooms	mushroom	NNS
7223	369	16	and	and	CC
7223	369	17	toss	toss	VB
7223	369	18	them	-PRON-	PRP
7223	369	19	in	in	IN
7223	369	20	butter	butter	NN
7223	369	21	to	to	IN
7223	369	22	which	which	WDT
7223	369	23	you	-PRON-	PRP
7223	369	24	have	have	VBP
7223	369	25	added	add	VBN
7223	369	26	a	a	DT
7223	369	27	slice	slice	NN
7223	369	28	of	of	IN
7223	369	29	lemon	lemon	NN
7223	369	30	.	.	.
7223	370	1	Make	make	VB
7223	370	2	a	a	DT
7223	370	3	bechamel	bechamel	NN
7223	370	4	sauce	sauce	NN
7223	370	5	with	with	IN
7223	370	6	cream	cream	NN
7223	370	7	,	,	,
7223	370	8	or	or	CC
7223	370	9	,	,	,
7223	370	10	failing	fail	VBG
7223	370	11	that	that	IN
7223	370	12	,	,	,
7223	370	13	with	with	IN
7223	370	14	thick	thick	JJ
7223	370	15	tinned	tinned	JJ
7223	370	16	cream	cream	NN
7223	370	17	,	,	,
7223	370	18	and	and	CC
7223	370	19	mix	mix	VB
7223	370	20	with	with	IN
7223	370	21	the	the	DT
7223	370	22	mushrooms	mushroom	NNS
7223	370	23	.	.	.
7223	371	1	Heat	heat	VB
7223	371	2	the	the	DT
7223	371	3	cases	case	NNS
7223	371	4	for	for	IN
7223	371	5	a	a	DT
7223	371	6	few	few	JJ
7223	371	7	minutes	minute	NNS
7223	371	8	in	in	IN
7223	371	9	the	the	DT
7223	371	10	oven	oven	NN
7223	371	11	and	and	CC
7223	371	12	fill	fill	VB
7223	371	13	them	-PRON-	PRP
7223	371	14	with	with	IN
7223	371	15	the	the	DT
7223	371	16	hot	hot	JJ
7223	371	17	mixture	mixture	NN
7223	371	18	.	.	.
7223	372	1	[	[	-LRB-
7223	372	2	_	_	NNP
7223	372	3	Mme	Mme	NNP
7223	372	4	.	.	.
7223	373	1	Spinette	Spinette	NNP
7223	373	2	_	_	NNP
7223	373	3	.	.	.
7223	373	4	]	]	-RRB-
7223	374	1	DRESSED	DRESSED	NNP
7223	374	2	CAULIFLOWER	CAULIFLOWER	NNP
7223	374	3	Simmer	Simmer	NNP
7223	374	4	a	a	DT
7223	374	5	cauliflower	cauliflower	NN
7223	374	6	till	till	IN
7223	374	7	it	-PRON-	PRP
7223	374	8	is	be	VBZ
7223	374	9	tender	tender	JJ
7223	374	10	.	.	.
7223	375	1	Pour	pour	VB
7223	375	2	out	out	RP
7223	375	3	the	the	DT
7223	375	4	liquor	liquor	NN
7223	375	5	,	,	,
7223	375	6	and	and	CC
7223	375	7	add	add	VB
7223	375	8	to	to	IN
7223	375	9	it	-PRON-	PRP
7223	375	10	a	a	DT
7223	375	11	bit	bit	NN
7223	375	12	of	of	IN
7223	375	13	butter	butter	NN
7223	375	14	,	,	,
7223	375	15	the	the	DT
7223	375	16	size	size	NN
7223	375	17	of	of	IN
7223	375	18	a	a	DT
7223	375	19	nut	nut	NN
7223	375	20	,	,	,
7223	375	21	rolled	roll	VBN
7223	375	22	in	in	IN
7223	375	23	flour	flour	NN
7223	375	24	,	,	,
7223	375	25	a	a	DT
7223	375	26	pinch	pinch	NN
7223	375	27	of	of	IN
7223	375	28	nutmeg	nutmeg	NNP
7223	375	29	,	,	,
7223	375	30	a	a	DT
7223	375	31	tablespoonful	tablespoonful	JJ
7223	375	32	of	of	IN
7223	375	33	Gruyère	gruyère	JJ
7223	375	34	cheese	cheese	NN
7223	375	35	and	and	CC
7223	375	36	a	a	DT
7223	375	37	little	little	JJ
7223	375	38	milk	milk	NN
7223	375	39	.	.	.
7223	376	1	Bind	bind	VB
7223	376	2	the	the	DT
7223	376	3	sauce	sauce	NN
7223	376	4	with	with	IN
7223	376	5	a	a	DT
7223	376	6	little	little	JJ
7223	376	7	feculina	feculina	NN
7223	376	8	flour	flour	NN
7223	376	9	.	.	.
7223	377	1	At	at	IN
7223	377	2	the	the	DT
7223	377	3	moment	moment	NN
7223	377	4	of	of	IN
7223	377	5	serving	serving	NN
7223	377	6	,	,	,
7223	377	7	pour	pour	VB
7223	377	8	the	the	DT
7223	377	9	sauce	sauce	NN
7223	377	10	over	over	IN
7223	377	11	the	the	DT
7223	377	12	cauliflower	cauliflower	NN
7223	377	13	,	,	,
7223	377	14	which	which	WDT
7223	377	15	you	-PRON-	PRP
7223	377	16	have	have	VBP
7223	377	17	placed	place	VBN
7223	377	18	upright	upright	RB
7223	377	19	on	on	IN
7223	377	20	a	a	DT
7223	377	21	dish	dish	NN
7223	377	22	.	.	.
7223	378	1	The	the	DT
7223	378	2	nutmeg	nutmeg	NNS
7223	378	3	and	and	CC
7223	378	4	the	the	DT
7223	378	5	cheese	cheese	NN
7223	378	6	are	be	VBP
7223	378	7	indispensable	indispensable	JJ
7223	378	8	to	to	IN
7223	378	9	this	this	DT
7223	378	10	dish	dish	NN
7223	378	11	.	.	.
7223	379	1	[	[	-LRB-
7223	379	2	_	_	NNP
7223	379	3	V.	V.	NNP
7223	380	1	Verachtert	Verachtert	NNP
7223	380	2	_	_	NNP
7223	380	3	.	.	.
7223	380	4	]	]	-RRB-
7223	381	1	BRUSSELS	BRUSSELS	NNP
7223	381	2	SPROUTS	sprouts	NN
7223	381	3	(	(	-LRB-
7223	381	4	The	the	DT
7223	381	5	best	good	JJS
7223	381	6	way	way	NN
7223	381	7	to	to	TO
7223	381	8	cook	cook	VB
7223	381	9	them	-PRON-	PRP
7223	381	10	)	)	-RRB-
7223	381	11	Having	have	VBG
7223	381	12	cleaned	clean	VBN
7223	381	13	and	and	CC
7223	381	14	trimmed	trim	VBN
7223	381	15	your	-PRON-	PRP$
7223	381	16	sprouts	sprout	NNS
7223	381	17	,	,	,
7223	381	18	let	let	VB
7223	381	19	them	-PRON-	PRP
7223	381	20	simmer	simmer	VB
7223	381	21	in	in	IN
7223	381	22	salted	salt	VBN
7223	381	23	water	water	NN
7223	381	24	,	,	,
7223	381	25	to	to	TO
7223	381	26	which	which	WDT
7223	381	27	you	-PRON-	PRP
7223	381	28	have	have	VBP
7223	381	29	also	also	RB
7223	381	30	added	add	VBN
7223	381	31	a	a	DT
7223	381	32	little	little	JJ
7223	381	33	soda	soda	NN
7223	381	34	to	to	TO
7223	381	35	preserve	preserve	VB
7223	381	36	the	the	DT
7223	381	37	color	color	NN
7223	381	38	.	.	.
7223	382	1	Or	or	CC
7223	382	2	,	,	,
7223	382	3	if	if	IN
7223	382	4	you	-PRON-	PRP
7223	382	5	do	do	VBP
7223	382	6	not	not	RB
7223	382	7	like	like	VB
7223	382	8	to	to	TO
7223	382	9	add	add	VB
7223	382	10	soda	soda	NN
7223	382	11	,	,	,
7223	382	12	keep	keep	VB
7223	382	13	the	the	DT
7223	382	14	pan	pan	NN
7223	382	15	firmly	firmly	RB
7223	382	16	covered	cover	VBN
7223	382	17	by	by	IN
7223	382	18	the	the	DT
7223	382	19	lid	lid	NN
7223	382	20	.	.	.
7223	383	1	When	when	WRB
7223	383	2	tender	tender	NN
7223	383	3	,	,	,
7223	383	4	take	take	VB
7223	383	5	them	-PRON-	PRP
7223	383	6	out	out	RP
7223	383	7	and	and	CC
7223	383	8	let	let	VB
7223	383	9	them	-PRON-	PRP
7223	383	10	drain	drain	VB
7223	383	11	,	,	,
7223	383	12	place	place	VB
7223	383	13	them	-PRON-	PRP
7223	383	14	in	in	IN
7223	383	15	another	another	DT
7223	383	16	pan	pan	NN
7223	383	17	with	with	IN
7223	383	18	a	a	DT
7223	383	19	good	good	JJ
7223	383	20	lump	lump	NN
7223	383	21	of	of	IN
7223	383	22	butter	butter	NN
7223	383	23	or	or	CC
7223	383	24	fat	fat	NN
7223	383	25	;	;	:
7223	383	26	stir	stir	NN
7223	383	27	,	,	,
7223	383	28	so	so	IN
7223	383	29	as	as	IN
7223	383	30	to	to	TO
7223	383	31	let	let	VB
7223	383	32	the	the	DT
7223	383	33	butter	butter	NN
7223	383	34	melt	melt	NN
7223	383	35	at	at	IN
7223	383	36	once	once	RB
7223	383	37	,	,	,
7223	383	38	and	and	CC
7223	383	39	sprinkle	sprinkle	VB
7223	383	40	in	in	IN
7223	383	41	pepper	pepper	NN
7223	383	42	and	and	CC
7223	383	43	a	a	DT
7223	383	44	tiny	tiny	JJ
7223	383	45	pinch	pinch	NN
7223	383	46	of	of	IN
7223	383	47	nutmeg	nutmeg	NN
7223	383	48	.	.	.
7223	384	1	[	[	-LRB-
7223	384	2	_	_	NNP
7223	384	3	Mdlle	Mdlle	NNP
7223	384	4	.	.	.
7223	385	1	Germaine	Germaine	NNP
7223	385	2	Verstraete	Verstraete	NNP
7223	385	3	_	_	NNP
7223	385	4	.	.	.
7223	385	5	]	]	-RRB-
7223	386	1	RAGOUT	ragout	NN
7223	386	2	OF	of	IN
7223	386	3	MUTTON	MUTTON	NNP
7223	386	4	Fry	Fry	NNP
7223	386	5	the	the	DT
7223	386	6	mutton	mutton	NN
7223	386	7	very	very	RB
7223	386	8	well	well	RB
7223	386	9	.	.	.
7223	387	1	Then	then	RB
7223	387	2	place	place	VB
7223	387	3	in	in	IN
7223	387	4	another	another	DT
7223	387	5	pan	pan	JJ
7223	387	6	sufficient	sufficient	JJ
7223	387	7	water	water	NN
7223	387	8	to	to	TO
7223	387	9	cover	cover	VB
7223	387	10	your	-PRON-	PRP$
7223	387	11	mutton	mutton	NN
7223	387	12	,	,	,
7223	387	13	adding	add	VBG
7223	387	14	pepper	pepper	NN
7223	387	15	,	,	,
7223	387	16	salt	salt	NN
7223	387	17	,	,	,
7223	387	18	a	a	DT
7223	387	19	little	little	JJ
7223	387	20	nutmeg	nutmeg	NN
7223	387	21	,	,	,
7223	387	22	a	a	DT
7223	387	23	celery	celery	NN
7223	387	24	,	,	,
7223	387	25	and	and	CC
7223	387	26	a	a	DT
7223	387	27	few	few	JJ
7223	387	28	white	white	JJ
7223	387	29	turnips	turnip	NNS
7223	387	30	cut	cut	VBN
7223	387	31	in	in	IN
7223	387	32	pieces	piece	NNS
7223	387	33	.	.	.
7223	388	1	When	when	WRB
7223	388	2	they	-PRON-	PRP
7223	388	3	are	be	VBP
7223	388	4	well	well	RB
7223	388	5	cooked	cooked	JJ
7223	388	6	,	,	,
7223	388	7	add	add	VB
7223	388	8	the	the	DT
7223	388	9	meat	meat	NN
7223	388	10	and	and	CC
7223	388	11	let	let	VB
7223	388	12	all	all	DT
7223	388	13	simmer	simmer	VB
7223	388	14	for	for	IN
7223	388	15	two	two	CD
7223	388	16	hours	hour	NNS
7223	388	17	.	.	.
7223	389	1	[	[	-LRB-
7223	389	2	_	_	NNP
7223	389	3	V.	V.	NNP
7223	390	1	Verachtert	Verachtert	NNP
7223	390	2	_	_	NNP
7223	390	3	.	.	.
7223	390	4	]	]	-RRB-
7223	391	1	STEWED	STEWED	NNP
7223	391	2	SHOULDER	SHOULDER	NNP
7223	391	3	OF	of	IN
7223	391	4	MUTTON	MUTTON	NNP
7223	391	5	Put	Put	VBD
7223	391	6	in	in	RP
7223	391	7	a	a	DT
7223	391	8	pan	pan	NN
7223	391	9	a	a	DT
7223	391	10	large	large	JJ
7223	391	11	lump	lump	NN
7223	391	12	of	of	IN
7223	391	13	butter	butter	NN
7223	391	14	or	or	CC
7223	391	15	clarified	clarify	VBN
7223	391	16	fat	fat	NN
7223	391	17	,	,	,
7223	391	18	and	and	CC
7223	391	19	place	place	VB
7223	391	20	the	the	DT
7223	391	21	shoulder	shoulder	NN
7223	391	22	in	in	IN
7223	391	23	it	-PRON-	PRP
7223	391	24	.	.	.
7223	392	1	Add	add	VB
7223	392	2	two	two	CD
7223	392	3	big	big	JJ
7223	392	4	onions	onion	NNS
7223	392	5	sliced	slice	VBD
7223	392	6	,	,	,
7223	392	7	and	and	CC
7223	392	8	a	a	DT
7223	392	9	very	very	RB
7223	392	10	large	large	JJ
7223	392	11	carrot	carrot	NN
7223	392	12	also	also	RB
7223	392	13	sliced	slice	VBD
7223	392	14	,	,	,
7223	392	15	thyme	thyme	NNS
7223	392	16	,	,	,
7223	392	17	bay	bay	NN
7223	392	18	-	-	HYPH
7223	392	19	leaf	leaf	NN
7223	392	20	,	,	,
7223	392	21	two	two	CD
7223	392	22	cloves	clove	NNS
7223	392	23	,	,	,
7223	392	24	pepper	pepper	NN
7223	392	25	and	and	CC
7223	392	26	salt	salt	NN
7223	392	27	,	,	,
7223	392	28	and	and	CC
7223	392	29	,	,	,
7223	392	30	if	if	IN
7223	392	31	you	-PRON-	PRP
7223	392	32	like	like	VBP
7223	392	33	it	-PRON-	PRP
7223	392	34	,	,	,
7223	392	35	two	two	CD
7223	392	36	garlic	garlic	JJ
7223	392	37	knobs	knob	NNS
7223	392	38	.	.	.
7223	393	1	Let	let	VB
7223	393	2	the	the	DT
7223	393	3	shoulder	shoulder	NN
7223	393	4	simmer	simmer	NN
7223	393	5	in	in	IN
7223	393	6	this	this	DT
7223	393	7	by	by	IN
7223	393	8	the	the	DT
7223	393	9	side	side	NN
7223	393	10	of	of	IN
7223	393	11	the	the	DT
7223	393	12	fire	fire	NN
7223	393	13	for	for	IN
7223	393	14	three	three	CD
7223	393	15	hours	hour	NNS
7223	393	16	.	.	.
7223	394	1	Strain	strain	VB
7223	394	2	the	the	DT
7223	394	3	sauce	sauce	NN
7223	394	4	through	through	IN
7223	394	5	a	a	DT
7223	394	6	fine	fine	JJ
7223	394	7	sieve	sieve	NN
7223	394	8	,	,	,
7223	394	9	and	and	CC
7223	394	10	then	then	RB
7223	394	11	add	add	VB
7223	394	12	to	to	IN
7223	394	13	it	-PRON-	PRP
7223	394	14	either	either	CC
7223	394	15	a	a	DT
7223	394	16	glass	glass	NN
7223	394	17	of	of	IN
7223	394	18	good	good	JJ
7223	394	19	red	red	JJ
7223	394	20	wine	wine	NN
7223	394	21	or	or	CC
7223	394	22	a	a	DT
7223	394	23	little	little	RB
7223	394	24	made	made	JJ
7223	394	25	mustard	mustard	NN
7223	394	26	with	with	IN
7223	394	27	a	a	DT
7223	394	28	teaspoonful	teaspoonful	NN
7223	394	29	of	of	IN
7223	394	30	brown	brown	JJ
7223	394	31	sugar	sugar	NN
7223	394	32	.	.	.
7223	395	1	[	[	-LRB-
7223	395	2	_	_	NNP
7223	395	3	Mme	Mme	NNP
7223	395	4	.	.	.
7223	396	1	Segers	Segers	NNP
7223	396	2	_	_	NNP
7223	396	3	.	.	.
7223	396	4	]	]	-RRB-
7223	397	1	SHOULDER	SHOULDER	NNP
7223	397	2	OF	of	IN
7223	397	3	MUTTON	MUTTON	NNP
7223	397	4	Put	put	VB
7223	397	5	a	a	DT
7223	397	6	handful	handful	NN
7223	397	7	of	of	IN
7223	397	8	dried	dry	VBN
7223	397	9	white	white	JJ
7223	397	10	haricots	haricot	NNS
7223	397	11	to	to	TO
7223	397	12	soak	soak	VB
7223	397	13	over	over	RP
7223	397	14	-	-	HYPH
7223	397	15	night	night	NN
7223	397	16	and	and	CC
7223	397	17	simmer	simmer	VB
7223	397	18	them	-PRON-	PRP
7223	397	19	the	the	DT
7223	397	20	following	follow	VBG
7223	397	21	day	day	NN
7223	397	22	for	for	IN
7223	397	23	two	two	CD
7223	397	24	hours	hour	NNS
7223	397	25	with	with	IN
7223	397	26	some	some	DT
7223	397	27	salt	salt	NN
7223	397	28	.	.	.
7223	398	1	Rub	rub	VB
7223	398	2	your	-PRON-	PRP$
7223	398	3	shoulder	shoulder	NN
7223	398	4	of	of	IN
7223	398	5	mutton	mutton	NN
7223	398	6	with	with	IN
7223	398	7	a	a	DT
7223	398	8	little	little	JJ
7223	398	9	bit	bit	NN
7223	398	10	of	of	IN
7223	398	11	garlic	garlic	NN
7223	398	12	before	before	IN
7223	398	13	putting	put	VBG
7223	398	14	it	-PRON-	PRP
7223	398	15	in	in	IN
7223	398	16	the	the	DT
7223	398	17	oven	oven	NN
7223	398	18	to	to	TO
7223	398	19	cook	cook	VB
7223	398	20	,	,	,
7223	398	21	and	and	CC
7223	398	22	when	when	WRB
7223	398	23	it	-PRON-	PRP
7223	398	24	is	be	VBZ
7223	398	25	done	do	VBN
7223	398	26	,	,	,
7223	398	27	serve	serve	VB
7223	398	28	with	with	IN
7223	398	29	the	the	DT
7223	398	30	haricots	haricot	NNS
7223	398	31	round	round	IN
7223	398	32	it	-PRON-	PRP
7223	398	33	,	,	,
7223	398	34	to	to	TO
7223	398	35	which	which	WDT
7223	398	36	have	have	VBP
7223	398	37	been	be	VBN
7223	398	38	added	add	VBN
7223	398	39	a	a	DT
7223	398	40	pat	pat	NN
7223	398	41	or	or	CC
7223	398	42	two	two	CD
7223	398	43	of	of	IN
7223	398	44	butter	butter	NN
7223	398	45	.	.	.
7223	399	1	[	[	-LRB-
7223	399	2	_	_	NNP
7223	399	3	V.	V.	NNP
7223	400	1	Verachtert	Verachtert	NNP
7223	400	2	_	_	NNP
7223	400	3	.	.	.
7223	400	4	]	]	-RRB-
7223	401	1	MUTTON	MUTTON	NNP
7223	401	2	COLLOPS	collop	NNS
7223	401	3	Take	take	VBP
7223	401	4	some	some	DT
7223	401	5	slices	slice	NNS
7223	401	6	of	of	IN
7223	401	7	roast	roast	NN
7223	401	8	or	or	CC
7223	401	9	boiled	boiled	JJ
7223	401	10	leg	leg	NN
7223	401	11	of	of	IN
7223	401	12	mutton	mutton	NN
7223	401	13	,	,	,
7223	401	14	egg	egg	VB
7223	401	15	them	-PRON-	PRP
7223	401	16	,	,	,
7223	401	17	and	and	CC
7223	401	18	roll	roll	VB
7223	401	19	in	in	RP
7223	401	20	a	a	DT
7223	401	21	mixture	mixture	NN
7223	401	22	of	of	IN
7223	401	23	breadcrumbs	breadcrumb	NNS
7223	401	24	,	,	,
7223	401	25	salt	salt	NN
7223	401	26	,	,	,
7223	401	27	pepper	pepper	NN
7223	401	28	,	,	,
7223	401	29	and	and	CC
7223	401	30	a	a	DT
7223	401	31	little	little	JJ
7223	401	32	flower	flower	NN
7223	401	33	.	.	.
7223	402	1	Fry	fry	NN
7223	402	2	till	till	IN
7223	402	3	the	the	DT
7223	402	4	slices	slice	NNS
7223	402	5	are	be	VBP
7223	402	6	brown	brown	JJ
7223	402	7	on	on	IN
7223	402	8	each	each	DT
7223	402	9	side	side	NN
7223	402	10	;	;	:
7223	402	11	serve	serve	VB
7223	402	12	with	with	IN
7223	402	13	chipped	chip	VBN
7223	402	14	potatoes	potato	NNS
7223	402	15	.	.	.
7223	403	1	SHOULDER	SHOULDER	NNP
7223	403	2	OF	of	IN
7223	403	3	MUTTON	MUTTON	NNP
7223	403	4	DRESSED	dressed	NN
7223	403	5	LIKE	like	UH
7223	403	6	KID	KID	NNP
7223	403	7	My	-PRON-	PRP$
7223	403	8	readers	reader	NNS
7223	403	9	have	have	VBP
7223	403	10	probably	probably	RB
7223	403	11	tasted	taste	VBN
7223	403	12	a	a	DT
7223	403	13	shoulder	shoulder	NN
7223	403	14	of	of	IN
7223	403	15	kid	kid	NN
7223	403	16	dressed	dress	VBN
7223	403	17	as	as	IN
7223	403	18	mutton	mutton	NN
7223	403	19	.	.	.
7223	404	1	Let	let	VB
7223	404	2	them	-PRON-	PRP
7223	404	3	therefore	therefore	RB
7223	404	4	try	try	VB
7223	404	5	the	the	DT
7223	404	6	converse	converse	NN
7223	404	7	of	of	IN
7223	404	8	the	the	DT
7223	404	9	dish	dish	NN
7223	404	10	,	,	,
7223	404	11	and	and	CC
7223	404	12	,	,	,
7223	404	13	if	if	IN
7223	404	14	they	-PRON-	PRP
7223	404	15	really	really	RB
7223	404	16	take	take	VBP
7223	404	17	trouble	trouble	NN
7223	404	18	with	with	IN
7223	404	19	it	-PRON-	PRP
7223	404	20	,	,	,
7223	404	21	they	-PRON-	PRP
7223	404	22	will	will	MD
7223	404	23	have	have	VB
7223	404	24	a	a	DT
7223	404	25	dinner	dinner	NN
7223	404	26	of	of	IN
7223	404	27	the	the	DT
7223	404	28	most	most	RBS
7223	404	29	delicious	delicious	JJ
7223	404	30	.	.	.
7223	405	1	Put	put	VB
7223	405	2	into	into	IN
7223	405	3	a	a	DT
7223	405	4	deep	deep	JJ
7223	405	5	dish	dish	NN
7223	405	6	that	that	WDT
7223	405	7	will	will	MD
7223	405	8	hold	hold	VB
7223	405	9	your	-PRON-	PRP$
7223	405	10	shoulder	shoulder	NN
7223	405	11	of	of	IN
7223	405	12	mutton	mutton	NN
7223	405	13	the	the	DT
7223	405	14	following	follow	VBG
7223	405	15	mixture	mixture	NN
7223	405	16	:	:	:
7223	405	17	A	a	DT
7223	405	18	cupful	cupful	JJ
7223	405	19	each	each	DT
7223	405	20	of	of	IN
7223	405	21	oil	oil	NN
7223	405	22	,	,	,
7223	405	23	vinegar	vinegar	NN
7223	405	24	,	,	,
7223	405	25	white	white	JJ
7223	405	26	wine	wine	NN
7223	405	27	,	,	,
7223	405	28	red	red	JJ
7223	405	29	wine	wine	NN
7223	405	30	,	,	,
7223	405	31	an	an	DT
7223	405	32	onion	onion	NN
7223	405	33	stuffed	stuff	VBN
7223	405	34	with	with	IN
7223	405	35	cloves	clove	NNS
7223	405	36	,	,	,
7223	405	37	a	a	DT
7223	405	38	bunch	bunch	NN
7223	405	39	of	of	IN
7223	405	40	herbs	herb	NNS
7223	405	41	which	which	WDT
7223	405	42	must	must	MD
7223	405	43	be	be	VB
7223	405	44	fresh	fresh	JJ
7223	405	45	ones	one	NNS
7223	405	46	--	--	:
7223	405	47	thyme	thyme	NNS
7223	405	48	,	,	,
7223	405	49	parsley	parsley	NNP
7223	405	50	,	,	,
7223	405	51	marjoram	marjoram	NNP
7223	405	52	,	,	,
7223	405	53	sage	sage	NN
7223	405	54	,	,	,
7223	405	55	a	a	DT
7223	405	56	tiny	tiny	JJ
7223	405	57	bit	bit	NN
7223	405	58	of	of	IN
7223	405	59	mint	mint	NN
7223	405	60	,	,	,
7223	405	61	a	a	DT
7223	405	62	few	few	JJ
7223	405	63	bay	bay	NN
7223	405	64	-	-	HYPH
7223	405	65	leaves	leave	NNS
7223	405	66	--	--	:
7223	405	67	two	two	CD
7223	405	68	medium	medium	JJ
7223	405	69	carrots	carrot	NNS
7223	405	70	cut	cut	VBN
7223	405	71	in	in	IN
7223	405	72	slices	slice	NNS
7223	405	73	.	.	.
7223	406	1	Put	put	VB
7223	406	2	the	the	DT
7223	406	3	shoulder	shoulder	NN
7223	406	4	of	of	IN
7223	406	5	mutton	mutton	NN
7223	406	6	in	in	IN
7223	406	7	this	this	DT
7223	406	8	mixture	mixture	NN
7223	406	9	and	and	CC
7223	406	10	keep	keep	VB
7223	406	11	it	-PRON-	PRP
7223	406	12	there	there	RB
7223	406	13	for	for	IN
7223	406	14	four	four	CD
7223	406	15	days	day	NNS
7223	406	16	,	,	,
7223	406	17	turning	turn	VBG
7223	406	18	it	-PRON-	PRP
7223	406	19	every	every	DT
7223	406	20	now	now	RB
7223	406	21	and	and	CC
7223	406	22	then	then	RB
7223	406	23	and	and	CC
7223	406	24	pouring	pour	VBG
7223	406	25	the	the	DT
7223	406	26	mixture	mixture	NN
7223	406	27	on	on	IN
7223	406	28	it	-PRON-	PRP
7223	406	29	.	.	.
7223	407	1	On	on	IN
7223	407	2	the	the	DT
7223	407	3	fifth	fifth	JJ
7223	407	4	day	day	NN
7223	407	5	take	take	VB
7223	407	6	it	-PRON-	PRP
7223	407	7	out	out	RP
7223	407	8	,	,	,
7223	407	9	and	and	CC
7223	407	10	,	,	,
7223	407	11	if	if	IN
7223	407	12	you	-PRON-	PRP
7223	407	13	care	care	VBP
7223	407	14	to	to	TO
7223	407	15	take	take	VB
7223	407	16	the	the	DT
7223	407	17	trouble	trouble	NN
7223	407	18	,	,	,
7223	407	19	you	-PRON-	PRP
7223	407	20	will	will	MD
7223	407	21	improve	improve	VB
7223	407	22	it	-PRON-	PRP
7223	407	23	by	by	IN
7223	407	24	larding	lard	VBG
7223	407	25	the	the	DT
7223	407	26	meat	meat	NN
7223	407	27	here	here	RB
7223	407	28	and	and	CC
7223	407	29	there	there	RB
7223	407	30	.	.	.
7223	408	1	Put	put	VB
7223	408	2	it	-PRON-	PRP
7223	408	3	to	to	TO
7223	408	4	roast	roast	VB
7223	408	5	in	in	IN
7223	408	6	front	front	NN
7223	408	7	of	of	IN
7223	408	8	a	a	DT
7223	408	9	good	good	JJ
7223	408	10	fire	fire	NN
7223	408	11	,	,	,
7223	408	12	with	with	IN
7223	408	13	your	-PRON-	PRP$
7223	408	14	liquor	liquor	NN
7223	408	15	,	,	,
7223	408	16	which	which	WDT
7223	408	17	serves	serve	VBZ
7223	408	18	to	to	TO
7223	408	19	baste	baste	VB
7223	408	20	it	-PRON-	PRP
7223	408	21	with	with	IN
7223	408	22	,	,	,
7223	408	23	in	in	IN
7223	408	24	a	a	DT
7223	408	25	pan	pan	NN
7223	408	26	beneath	beneath	RB
7223	408	27	.	.	.
7223	409	1	If	if	IN
7223	409	2	you	-PRON-	PRP
7223	409	3	can	can	MD
7223	409	4	not	not	RB
7223	409	5	arrange	arrange	VB
7223	409	6	to	to	TO
7223	409	7	hang	hang	VB
7223	409	8	the	the	DT
7223	409	9	mutton	mutton	NN
7223	409	10	by	by	IN
7223	409	11	a	a	DT
7223	409	12	string	string	NN
7223	409	13	to	to	TO
7223	409	14	turn	turn	VB
7223	409	15	like	like	IN
7223	409	16	a	a	DT
7223	409	17	roasting	roast	VBG
7223	409	18	jack	jack	NN
7223	409	19	,	,	,
7223	409	20	then	then	RB
7223	409	21	bake	bake	VB
7223	409	22	it	-PRON-	PRP
7223	409	23	,	,	,
7223	409	24	and	and	CC
7223	409	25	continually	continually	RB
7223	409	26	baste	baste	VB
7223	409	27	it	-PRON-	PRP
7223	409	28	.	.	.
7223	410	1	A	a	DT
7223	410	2	small	small	JJ
7223	410	3	shoulder	shoulder	NN
7223	410	4	is	be	VBZ
7223	410	5	most	most	RBS
7223	410	6	successful	successful	JJ
7223	410	7	.	.	.
7223	411	1	For	for	IN
7223	411	2	one	one	CD
7223	411	3	of	of	IN
7223	411	4	four	four	CD
7223	411	5	pounds	pound	NNS
7223	411	6	bake	bake	VBP
7223	411	7	for	for	IN
7223	411	8	fifty	fifty	CD
7223	411	9	minutes	minute	NNS
7223	411	10	.	.	.
7223	412	1	ROAST	ROAST	NNP
7223	412	2	RUMP	RUMP	NNP
7223	412	3	OF	of	IN
7223	412	4	BEEF	BEEF	NNP
7223	412	5	,	,	,
7223	412	6	BORDELAISE	BORDELAISE	NNP
7223	412	7	SAUCE	SAUCE	NNP
7223	412	8	Take	take	VB
7223	412	9	three	three	CD
7223	412	10	pounds	pound	NNS
7223	412	11	of	of	IN
7223	412	12	the	the	DT
7223	412	13	rump	rump	NN
7223	412	14	of	of	IN
7223	412	15	beef	beef	NN
7223	412	16	,	,	,
7223	412	17	put	put	VB
7223	412	18	it	-PRON-	PRP
7223	412	19	into	into	IN
7223	412	20	a	a	DT
7223	412	21	pretty	pretty	RB
7223	412	22	deep	deep	JJ
7223	412	23	pan	pan	NN
7223	412	24	upon	upon	IN
7223	412	25	one	one	CD
7223	412	26	onion	onion	NN
7223	412	27	,	,	,
7223	412	28	one	one	CD
7223	412	29	sliced	sliced	JJ
7223	412	30	carrot	carrot	NN
7223	412	31	,	,	,
7223	412	32	some	some	DT
7223	412	33	thyme	thyme	NNS
7223	412	34	,	,	,
7223	412	35	and	and	CC
7223	412	36	a	a	DT
7223	412	37	bay	bay	NN
7223	412	38	-	-	HYPH
7223	412	39	leaf	leaf	NN
7223	412	40	,	,	,
7223	412	41	three	three	CD
7223	412	42	table	table	NN
7223	412	43	-	-	HYPH
7223	412	44	spoonfuls	spoonful	NNS
7223	412	45	of	of	IN
7223	412	46	dripping	drip	VBG
7223	412	47	,	,	,
7223	412	48	salt	salt	NN
7223	412	49	,	,	,
7223	412	50	and	and	CC
7223	412	51	pepper	pepper	NN
7223	412	52	.	.	.
7223	413	1	Put	put	VB
7223	413	2	it	-PRON-	PRP
7223	413	3	on	on	IN
7223	413	4	the	the	DT
7223	413	5	top	top	NN
7223	413	6	of	of	IN
7223	413	7	the	the	DT
7223	413	8	fire	fire	NN
7223	413	9	,	,	,
7223	413	10	and	and	CC
7223	413	11	when	when	WRB
7223	413	12	it	-PRON-	PRP
7223	413	13	comes	come	VBZ
7223	413	14	fully	fully	RB
7223	413	15	to	to	IN
7223	413	16	the	the	DT
7223	413	17	boil	boil	NN
7223	413	18	,	,	,
7223	413	19	put	put	VB
7223	413	20	it	-PRON-	PRP
7223	413	21	to	to	IN
7223	413	22	the	the	DT
7223	413	23	side	side	NN
7223	413	24	,	,	,
7223	413	25	and	and	CC
7223	413	26	allow	allow	VB
7223	413	27	it	-PRON-	PRP
7223	413	28	to	to	IN
7223	413	29	simmer	simmer	NN
7223	413	30	nicely	nicely	RB
7223	413	31	for	for	IN
7223	413	32	an	an	DT
7223	413	33	hour	hour	NN
7223	413	34	and	and	CC
7223	413	35	a	a	DT
7223	413	36	half	half	NN
7223	413	37	.	.	.
7223	414	1	Dress	dress	VB
7223	414	2	it	-PRON-	PRP
7223	414	3	on	on	IN
7223	414	4	a	a	DT
7223	414	5	dish	dish	NN
7223	414	6	and	and	CC
7223	414	7	serve	serve	VB
7223	414	8	the	the	DT
7223	414	9	sauce	sauce	NN
7223	414	10	separately	separately	RB
7223	414	11	.	.	.
7223	415	1	ROASTED	roasted	JJ
7223	415	2	FILLET	FILLET	NNP
7223	415	3	OF	of	IN
7223	415	4	BEEF	beef	NN
7223	415	5	About	about	RB
7223	415	6	three	three	CD
7223	415	7	pounds	pound	NNS
7223	415	8	of	of	IN
7223	415	9	fillet	fillet	NN
7223	415	10	of	of	IN
7223	415	11	beef	beef	NN
7223	415	12	roasted	roast	VBN
7223	415	13	in	in	IN
7223	415	14	a	a	DT
7223	415	15	good	good	JJ
7223	415	16	hot	hot	JJ
7223	415	17	oven	oven	NN
7223	415	18	for	for	IN
7223	415	19	forty	forty	CD
7223	415	20	minutes	minute	NNS
7223	415	21	;	;	:
7223	415	22	let	let	VB
7223	415	23	it	-PRON-	PRP
7223	415	24	be	be	VB
7223	415	25	rather	rather	RB
7223	415	26	underdone	underdone	JJ
7223	415	27	.	.	.
7223	416	1	Take	take	VB
7223	416	2	three	three	CD
7223	416	3	turnips	turnip	NNS
7223	416	4	,	,	,
7223	416	5	four	four	CD
7223	416	6	good	good	JJ
7223	416	7	-	-	HYPH
7223	416	8	sized	sized	JJ
7223	416	9	carrots	carrot	NNS
7223	416	10	,	,	,
7223	416	11	cut	cut	VB
7223	416	12	them	-PRON-	PRP
7223	416	13	into	into	IN
7223	416	14	jardinière	jardinière	JJ
7223	416	15	slices	slice	NNS
7223	416	16	.	.	.
7223	417	1	Cook	cook	VB
7223	417	2	them	-PRON-	PRP
7223	417	3	separately	separately	RB
7223	417	4	in	in	IN
7223	417	5	salted	salt	VBN
7223	417	6	water	water	NN
7223	417	7	,	,	,
7223	417	8	drain	drain	VB
7223	417	9	them	-PRON-	PRP
7223	417	10	and	and	CC
7223	417	11	add	add	VB
7223	417	12	salt	salt	NN
7223	417	13	,	,	,
7223	417	14	pepper	pepper	NN
7223	417	15	,	,	,
7223	417	16	a	a	DT
7223	417	17	tiny	tiny	JJ
7223	417	18	pinch	pinch	NN
7223	417	19	of	of	IN
7223	417	20	sugar	sugar	NN
7223	417	21	and	and	CC
7223	417	22	one	one	CD
7223	417	23	dessert	dessert	NN
7223	417	24	-	-	HYPH
7223	417	25	spoonful	spoonful	JJ
7223	417	26	of	of	IN
7223	417	27	butter	butter	NN
7223	417	28	.	.	.
7223	418	1	Dress	dress	VB
7223	418	2	the	the	DT
7223	418	3	fillet	fillet	NN
7223	418	4	on	on	IN
7223	418	5	a	a	DT
7223	418	6	long	long	JJ
7223	418	7	dish	dish	NN
7223	418	8	with	with	IN
7223	418	9	the	the	DT
7223	418	10	garniture	garniture	NN
7223	418	11	of	of	IN
7223	418	12	carrots	carrot	NNS
7223	418	13	and	and	CC
7223	418	14	turnips	turnip	NNS
7223	418	15	,	,	,
7223	418	16	and	and	CC
7223	418	17	some	some	DT
7223	418	18	artichoke	artichoke	NN
7223	418	19	-	-	HYPH
7223	418	20	bottoms	bottom	NNS
7223	418	21	cooked	cook	VBN
7223	418	22	in	in	IN
7223	418	23	water	water	NN
7223	418	24	and	and	CC
7223	418	25	finished	finish	VBN
7223	418	26	with	with	IN
7223	418	27	butter	butter	NN
7223	418	28	,	,	,
7223	418	29	also	also	RB
7223	418	30	add	add	VBP
7223	418	31	some	some	DT
7223	418	32	potatoes	potato	NNS
7223	418	33	_	_	NNP
7223	418	34	château	château	NNP
7223	418	35	_	_	NNP
7223	418	36	.	.	.
7223	419	1	Be	be	VB
7223	419	2	sure	sure	JJ
7223	419	3	the	the	DT
7223	419	4	dish	dish	NN
7223	419	5	is	be	VBZ
7223	419	6	very	very	RB
7223	419	7	hot	hot	JJ
7223	419	8	.	.	.
7223	420	1	Put	put	VB
7223	420	2	a	a	DT
7223	420	3	little	little	JJ
7223	420	4	water	water	NN
7223	420	5	,	,	,
7223	420	6	or	or	CC
7223	420	7	,	,	,
7223	420	8	for	for	IN
7223	420	9	choice	choice	NN
7223	420	10	,	,	,
7223	420	11	clear	clear	JJ
7223	420	12	stock	stock	NN
7223	420	13	,	,	,
7223	420	14	upon	upon	IN
7223	420	15	the	the	DT
7223	420	16	roasting	roast	VBG
7223	420	17	-	-	HYPH
7223	420	18	dish	dish	NN
7223	420	19	and	and	CC
7223	420	20	pour	pour	VB
7223	420	21	it	-PRON-	PRP
7223	420	22	over	over	IN
7223	420	23	the	the	DT
7223	420	24	fillet	fillet	NN
7223	420	25	.	.	.
7223	421	1	BEEF	BEEF	NNP
7223	421	2	À	À	NNP
7223	421	3	LA	LA	NNP
7223	421	4	BOURGUIGNONNE	BOURGUIGNONNE	NNP
7223	421	5	Braise	Braise	NNP
7223	421	6	three	three	CD
7223	421	7	pounds	pound	NNS
7223	421	8	of	of	IN
7223	421	9	beef	beef	NN
7223	421	10	upon	upon	IN
7223	421	11	twenty	twenty	CD
7223	421	12	little	little	JJ
7223	421	13	onions	onion	NNS
7223	421	14	,	,	,
7223	421	15	ten	ten	CD
7223	421	16	mushrooms	mushroom	NNS
7223	421	17	,	,	,
7223	421	18	and	and	CC
7223	421	19	two	two	CD
7223	421	20	glasses	glass	NNS
7223	421	21	of	of	IN
7223	421	22	red	red	JJ
7223	421	23	wine	wine	NN
7223	421	24	,	,	,
7223	421	25	salt	salt	NN
7223	421	26	,	,	,
7223	421	27	pepper	pepper	NN
7223	421	28	,	,	,
7223	421	29	thyme	thyme	NNS
7223	421	30	and	and	CC
7223	421	31	bay	bay	NN
7223	421	32	-	-	HYPH
7223	421	33	leaf	leaf	NN
7223	421	34	;	;	,
7223	421	35	cook	cook	NN
7223	421	36	for	for	IN
7223	421	37	one	one	CD
7223	421	38	and	and	CC
7223	421	39	one	one	CD
7223	421	40	-	-	HYPH
7223	421	41	half	half	NN
7223	421	42	hours	hour	NNS
7223	421	43	with	with	IN
7223	421	44	not	not	RB
7223	421	45	too	too	RB
7223	421	46	hot	hot	JJ
7223	421	47	a	a	DT
7223	421	48	fire	fire	NN
7223	421	49	.	.	.
7223	422	1	After	after	IN
7223	422	2	that	that	DT
7223	422	3	,	,	,
7223	422	4	place	place	VB
7223	422	5	the	the	DT
7223	422	6	beef	beef	NN
7223	422	7	on	on	IN
7223	422	8	an	an	DT
7223	422	9	oval	oval	JJ
7223	422	10	dish	dish	NN
7223	422	11	;	;	:
7223	422	12	keep	keep	VB
7223	422	13	it	-PRON-	PRP
7223	422	14	hot	hot	JJ
7223	422	15	;	;	:
7223	422	16	stir	stir	VB
7223	422	17	two	two	CD
7223	422	18	tablespoonfuls	tablespoonful	NNS
7223	422	19	of	of	IN
7223	422	20	demi	demi	NN
7223	422	21	-	-	HYPH
7223	422	22	glaze	glaze	VB
7223	422	23	into	into	IN
7223	422	24	the	the	DT
7223	422	25	vegetables	vegetable	NNS
7223	422	26	and	and	CC
7223	422	27	let	let	VB
7223	422	28	it	-PRON-	PRP
7223	422	29	boil	boil	VB
7223	422	30	up	up	RP
7223	422	31	.	.	.
7223	423	1	Cut	cut	VB
7223	423	2	some	some	DT
7223	423	3	slices	slice	NNS
7223	423	4	of	of	IN
7223	423	5	the	the	DT
7223	423	6	beef	beef	NN
7223	423	7	,	,	,
7223	423	8	and	and	CC
7223	423	9	strain	strain	VB
7223	423	10	the	the	DT
7223	423	11	sauce	sauce	NN
7223	423	12	over	over	IN
7223	423	13	all	all	DT
7223	423	14	.	.	.
7223	424	1	OX	OX	NNP
7223	424	2	-	-	HYPH
7223	424	3	TONGUE	TONGUE	NNP
7223	424	4	À	À	NNP
7223	424	5	LA	LA	NNP
7223	424	6	BOURGEOISE	BOURGEOISE	NNP
7223	424	7	Braise	Braise	NNP
7223	424	8	a	a	DT
7223	424	9	tongue	tongue	NN
7223	424	10	with	with	IN
7223	424	11	two	two	CD
7223	424	12	glasses	glass	NNS
7223	424	13	of	of	IN
7223	424	14	Madeira	Madeira	NNP
7223	424	15	,	,	,
7223	424	16	one	one	CD
7223	424	17	carrot	carrot	NN
7223	424	18	,	,	,
7223	424	19	one	one	CD
7223	424	20	onion	onion	NN
7223	424	21	,	,	,
7223	424	22	thyme	thyme	NNS
7223	424	23	,	,	,
7223	424	24	bay	bay	NN
7223	424	25	-	-	HYPH
7223	424	26	leaf	leaf	NN
7223	424	27	,	,	,
7223	424	28	for	for	IN
7223	424	29	two	two	CD
7223	424	30	hours	hour	NNS
7223	424	31	.	.	.
7223	425	1	Take	take	VB
7223	425	2	seven	seven	CD
7223	425	3	tomatoes	tomato	NNS
7223	425	4	cut	cut	VBN
7223	425	5	in	in	IN
7223	425	6	pieces	piece	NNS
7223	425	7	,	,	,
7223	425	8	four	four	CD
7223	425	9	carrots	carrot	NNS
7223	425	10	cut	cut	VBN
7223	425	11	in	in	IN
7223	425	12	two	two	CD
7223	425	13	and	and	CC
7223	425	14	three	three	CD
7223	425	15	in	in	IN
7223	425	16	four	four	CD
7223	425	17	,	,	,
7223	425	18	about	about	RB
7223	425	19	one	one	CD
7223	425	20	-	-	HYPH
7223	425	21	half	half	NN
7223	425	22	inch	inch	NN
7223	425	23	long	long	JJ
7223	425	24	,	,	,
7223	425	25	ten	ten	CD
7223	425	26	smallish	smallish	JJ
7223	425	27	onions	onion	NNS
7223	425	28	,	,	,
7223	425	29	and	and	CC
7223	425	30	braise	braise	VB
7223	425	31	them	-PRON-	PRP
7223	425	32	all	all	DT
7223	425	33	together	together	RB
7223	425	34	;	;	:
7223	425	35	then	then	RB
7223	425	36	add	add	VB
7223	425	37	two	two	CD
7223	425	38	large	large	JJ
7223	425	39	table	table	NN
7223	425	40	-	-	HYPH
7223	425	41	spoonfuls	spoonful	NNS
7223	425	42	of	of	IN
7223	425	43	demi	demi	NN
7223	425	44	-	-	HYPH
7223	425	45	glaze	glaze	NN
7223	425	46	,	,	,
7223	425	47	some	some	DT
7223	425	48	salt	salt	NN
7223	425	49	and	and	CC
7223	425	50	pepper	pepper	NN
7223	425	51	.	.	.
7223	426	1	Serve	serve	VB
7223	426	2	all	all	DT
7223	426	3	very	very	RB
7223	426	4	hot	hot	JJ
7223	426	5	on	on	IN
7223	426	6	an	an	DT
7223	426	7	oval	oval	JJ
7223	426	8	dish	dish	NN
7223	426	9	.	.	.
7223	427	1	Braised	braise	VBN
7223	427	2	tongue	tongue	NN
7223	427	3	eats	eat	VBZ
7223	427	4	very	very	RB
7223	427	5	well	well	RB
7223	427	6	with	with	IN
7223	427	7	spinach	spinach	NN
7223	427	8	,	,	,
7223	427	9	carrots	carrot	NNS
7223	427	10	or	or	CC
7223	427	11	sorrel	sorrel	NN
7223	427	12	.	.	.
7223	428	1	BEEF	BEEF	NNP
7223	428	2	À	À	NNP
7223	428	3	LA	LA	NNP
7223	428	4	MODE	MODE	NNP
7223	428	5	Take	take	VBP
7223	428	6	the	the	DT
7223	428	7	raw	raw	JJ
7223	428	8	beef	beef	NN
7223	428	9	,	,	,
7223	428	10	either	either	CC
7223	428	11	rump	rump	NN
7223	428	12	-	-	HYPH
7223	428	13	steak	steak	NN
7223	428	14	or	or	CC
7223	428	15	fillet	fillet	NN
7223	428	16	,	,	,
7223	428	17	and	and	CC
7223	428	18	brown	brown	VB
7223	428	19	it	-PRON-	PRP
7223	428	20	in	in	IN
7223	428	21	the	the	DT
7223	428	22	pan	pan	NN
7223	428	23	in	in	IN
7223	428	24	some	some	DT
7223	428	25	butter	butter	NN
7223	428	26	.	.	.
7223	429	1	Then	then	RB
7223	429	2	add	add	VB
7223	429	3	a	a	DT
7223	429	4	little	little	JJ
7223	429	5	boiling	boiling	NN
7223	429	6	water	water	NN
7223	429	7	.	.	.
7223	430	1	Add	add	VB
7223	430	2	then	then	RB
7223	430	3	six	six	CD
7223	430	4	or	or	CC
7223	430	5	eight	eight	CD
7223	430	6	chopped	chop	VBN
7223	430	7	shallots	shallot	NNS
7223	430	8	,	,	,
7223	430	9	the	the	DT
7223	430	10	hearts	heart	NNS
7223	430	11	of	of	IN
7223	430	12	two	two	CD
7223	430	13	celeries	celery	NNS
7223	430	14	chopped	chop	VBN
7223	430	15	,	,	,
7223	430	16	a	a	DT
7223	430	17	few	few	JJ
7223	430	18	small	small	JJ
7223	430	19	and	and	CC
7223	430	20	whole	whole	JJ
7223	430	21	carrots	carrot	NNS
7223	430	22	,	,	,
7223	430	23	pepper	pepper	NN
7223	430	24	,	,	,
7223	430	25	salt	salt	NN
7223	430	26	,	,	,
7223	430	27	two	two	CD
7223	430	28	cloves	clove	NNS
7223	430	29	.	.	.
7223	431	1	Before	before	IN
7223	431	2	serving	serve	VBG
7223	431	3	,	,	,
7223	431	4	bind	bind	VB
7223	431	5	the	the	DT
7223	431	6	sauce	sauce	NN
7223	431	7	with	with	IN
7223	431	8	a	a	DT
7223	431	9	little	little	JJ
7223	431	10	flour	flour	NN
7223	431	11	and	and	CC
7223	431	12	pour	pour	VBP
7223	431	13	all	all	RB
7223	431	14	over	over	IN
7223	431	15	the	the	DT
7223	431	16	meat	meat	NN
7223	431	17	.	.	.
7223	432	1	[	[	-LRB-
7223	432	2	_	_	NNP
7223	432	3	V.	V.	NNP
7223	433	1	Verachtert	Verachtert	NNP
7223	433	2	_	_	NNP
7223	433	3	.	.	.
7223	433	4	]	]	-RRB-
7223	434	1	BOEUF	BOEUF	NNP
7223	434	2	À	À	NNP
7223	434	3	LA	LA	NNP
7223	434	4	FLAMANDE	FLAMANDE	NNP
7223	434	5	For	for	IN
7223	434	6	this	this	DT
7223	434	7	national	national	JJ
7223	434	8	dish	dish	NN
7223	434	9	that	that	DT
7223	434	10	part	part	NN
7223	434	11	of	of	IN
7223	434	12	the	the	DT
7223	434	13	animal	animal	NN
7223	434	14	called	call	VBD
7223	434	15	the	the	DT
7223	434	16	"	"	``
7223	434	17	spiering	spiering	NN
7223	434	18	"	"	''
7223	434	19	is	be	VBZ
7223	434	20	used	use	VBN
7223	434	21	,	,	,
7223	434	22	which	which	WDT
7223	434	23	is	be	VBZ
7223	434	24	cut	cut	VBN
7223	434	25	from	from	IN
7223	434	26	near	near	IN
7223	434	27	the	the	DT
7223	434	28	neck	neck	NN
7223	434	29	.	.	.
7223	435	1	What	what	WP
7223	435	2	is	be	VBZ
7223	435	3	called	call	VBN
7223	435	4	fresh	fresh	JJ
7223	435	5	silverside	silverside	NN
7223	435	6	in	in	IN
7223	435	7	England	England	NNP
7223	435	8	answers	answer	NNS
7223	435	9	very	very	RB
7223	435	10	well	well	RB
7223	435	11	.	.	.
7223	436	1	Cut	cut	VB
7223	436	2	the	the	DT
7223	436	3	beef	beef	NN
7223	436	4	into	into	IN
7223	436	5	slices	slice	NNS
7223	436	6	about	about	IN
7223	436	7	half	half	PDT
7223	436	8	-	-	HYPH
7223	436	9	an	an	DT
7223	436	10	-	-	HYPH
7223	436	11	inch	inch	NN
7223	436	12	thick	thick	JJ
7223	436	13	and	and	CC
7223	436	14	divide	divide	VB
7223	436	15	the	the	DT
7223	436	16	slices	slice	NNS
7223	436	17	into	into	IN
7223	436	18	four	four	CD
7223	436	19	pieces	piece	NNS
7223	436	20	.	.	.
7223	437	1	This	this	DT
7223	437	2	you	-PRON-	PRP
7223	437	3	can	can	MD
7223	437	4	do	do	VB
7223	437	5	with	with	IN
7223	437	6	a	a	DT
7223	437	7	piece	piece	NN
7223	437	8	of	of	IN
7223	437	9	four	four	CD
7223	437	10	pounds	pound	NNS
7223	437	11	.	.	.
7223	438	1	For	for	IN
7223	438	2	a	a	DT
7223	438	3	piece	piece	NN
7223	438	4	of	of	IN
7223	438	5	four	four	CD
7223	438	6	pounds	pound	NNS
7223	438	7	,	,	,
7223	438	8	cook	cook	VB
7223	438	9	first	first	RB
7223	438	10	of	of	IN
7223	438	11	all	all	DT
7223	438	12	four	four	CD
7223	438	13	large	large	JJ
7223	438	14	fried	fried	JJ
7223	438	15	onions	onion	NNS
7223	438	16	in	in	IN
7223	438	17	fat	fat	NN
7223	438	18	.	.	.
7223	439	1	Put	put	VB
7223	439	2	the	the	DT
7223	439	3	beef	beef	NN
7223	439	4	in	in	IN
7223	439	5	the	the	DT
7223	439	6	hot	hot	JJ
7223	439	7	fat	fat	NN
7223	439	8	when	when	WRB
7223	439	9	the	the	DT
7223	439	10	onions	onion	NNS
7223	439	11	are	be	VBP
7223	439	12	colored	color	VBN
7223	439	13	,	,	,
7223	439	14	and	and	CC
7223	439	15	sauté	sauté	VB
7223	439	16	it	-PRON-	PRP
7223	439	17	;	;	:
7223	439	18	that	that	RB
7223	439	19	is	is	RB
7223	439	20	,	,	,
7223	439	21	keep	keep	VB
7223	439	22	moving	move	VBG
7223	439	23	the	the	DT
7223	439	24	meat	meat	NN
7223	439	25	about	about	IN
7223	439	26	gently	gently	RB
7223	439	27	.	.	.
7223	440	1	Take	take	VB
7223	440	2	the	the	DT
7223	440	3	meat	meat	NN
7223	440	4	out	out	RP
7223	440	5	and	and	CC
7223	440	6	place	place	VB
7223	440	7	it	-PRON-	PRP
7223	440	8	on	on	IN
7223	440	9	a	a	DT
7223	440	10	dish	dish	NN
7223	440	11	.	.	.
7223	441	1	Add	add	VB
7223	441	2	to	to	IN
7223	441	3	the	the	DT
7223	441	4	fat	fat	JJ
7223	441	5	two	two	CD
7223	441	6	dessert	dessert	NN
7223	441	7	-	-	HYPH
7223	441	8	spoonsful	spoonsful	JJ
7223	441	9	of	of	IN
7223	441	10	flour	flour	NN
7223	441	11	and	and	CC
7223	441	12	let	let	VB
7223	441	13	it	-PRON-	PRP
7223	441	14	cook	cook	VB
7223	441	15	gently	gently	RB
7223	441	16	for	for	IN
7223	441	17	five	five	CD
7223	441	18	minutes	minute	NNS
7223	441	19	,	,	,
7223	441	20	adding	add	VBG
7223	441	21	a	a	DT
7223	441	22	good	good	JJ
7223	441	23	pint	pint	NN
7223	441	24	of	of	IN
7223	441	25	water	water	NN
7223	441	26	.	.	.
7223	442	1	Pass	pass	VB
7223	442	2	the	the	DT
7223	442	3	sauce	sauce	NN
7223	442	4	through	through	IN
7223	442	5	a	a	DT
7223	442	6	tammy	tammy	NN
7223	442	7	,	,	,
7223	442	8	over	over	IN
7223	442	9	the	the	DT
7223	442	10	onions	onion	NNS
7223	442	11	,	,	,
7223	442	12	and	and	CC
7223	442	13	put	put	VBD
7223	442	14	the	the	DT
7223	442	15	meat	meat	NN
7223	442	16	back	back	RB
7223	442	17	in	in	IN
7223	442	18	it	-PRON-	PRP
7223	442	19	,	,	,
7223	442	20	and	and	CC
7223	442	21	it	-PRON-	PRP
7223	442	22	ought	ought	MD
7223	442	23	to	to	TO
7223	442	24	cover	cover	VB
7223	442	25	them	-PRON-	PRP
7223	442	26	.	.	.
7223	443	1	Then	then	RB
7223	443	2	add	add	VB
7223	443	3	a	a	DT
7223	443	4	dessert	dessert	NN
7223	443	5	-	-	HYPH
7223	443	6	spoonful	spoonful	JJ
7223	443	7	of	of	IN
7223	443	8	good	good	JJ
7223	443	9	vinegar	vinegar	NN
7223	443	10	and	and	CC
7223	443	11	a	a	DT
7223	443	12	strong	strong	JJ
7223	443	13	bunch	bunch	NN
7223	443	14	of	of	IN
7223	443	15	herbs	herb	NNS
7223	443	16	.	.	.
7223	444	1	Stew	stew	NN
7223	444	2	for	for	IN
7223	444	3	an	an	DT
7223	444	4	hour	hour	NN
7223	444	5	,	,	,
7223	444	6	take	take	VB
7223	444	7	off	off	RP
7223	444	8	the	the	DT
7223	444	9	fat	fat	NN
7223	444	10	and	and	CC
7223	444	11	remove	remove	VB
7223	444	12	the	the	DT
7223	444	13	bunch	bunch	NN
7223	444	14	of	of	IN
7223	444	15	herbs	herb	NNS
7223	444	16	.	.	.
7223	445	1	Heat	heat	VB
7223	445	2	up	up	RP
7223	445	3	again	again	RB
7223	445	4	and	and	CC
7223	445	5	serve	serve	VB
7223	445	6	.	.	.
7223	446	1	CARETAKER	CARETAKER	NNP
7223	446	2	'S	's	POS
7223	446	3	BEEF	BEEF	NNP
7223	446	4	The	the	DT
7223	446	5	real	real	JJ
7223	446	6	name	name	NN
7223	446	7	of	of	IN
7223	446	8	this	this	DT
7223	446	9	dish	dish	NN
7223	446	10	is	be	VBZ
7223	446	11	_	_	NNP
7223	446	12	Miroton	Miroton	NNP
7223	446	13	de	de	NNP
7223	446	14	la	la	NNP
7223	446	15	Concierge	Concierge	NNP
7223	446	16	_	_	NNP
7223	446	17	,	,	,
7223	446	18	and	and	CC
7223	446	19	it	-PRON-	PRP
7223	446	20	is	be	VBZ
7223	446	21	currently	currently	RB
7223	446	22	held	hold	VBN
7223	446	23	that	that	IN
7223	446	24	only	only	RB
7223	446	25	_	_	NNP
7223	446	26	concierges	concierge	NNS
7223	446	27	_	_	NNP
7223	446	28	can	can	MD
7223	446	29	do	do	VB
7223	446	30	it	-PRON-	PRP
7223	446	31	to	to	IN
7223	446	32	perfection	perfection	NN
7223	446	33	.	.	.
7223	447	1	Put	put	VB
7223	447	2	a	a	DT
7223	447	3	handful	handful	NN
7223	447	4	of	of	IN
7223	447	5	minced	mince	VBN
7223	447	6	onion	onion	NN
7223	447	7	to	to	TO
7223	447	8	fry	fry	VB
7223	447	9	in	in	IN
7223	447	10	butter	butter	NN
7223	447	11	;	;	:
7223	447	12	when	when	WRB
7223	447	13	it	-PRON-	PRP
7223	447	14	is	be	VBZ
7223	447	15	nearly	nearly	RB
7223	447	16	cooked	cook	VBN
7223	447	17	,	,	,
7223	447	18	but	but	CC
7223	447	19	not	not	RB
7223	447	20	quite	quite	RB
7223	447	21	,	,	,
7223	447	22	add	add	VB
7223	447	23	a	a	DT
7223	447	24	dessert	dessert	NN
7223	447	25	-	-	HYPH
7223	447	26	spoonful	spoonful	JJ
7223	447	27	of	of	IN
7223	447	28	flour	flour	NN
7223	447	29	,	,	,
7223	447	30	and	and	CC
7223	447	31	stir	stir	VB
7223	447	32	it	-PRON-	PRP
7223	447	33	till	till	IN
7223	447	34	all	all	DT
7223	447	35	is	be	VBZ
7223	447	36	well	well	RB
7223	447	37	colored	color	VBN
7223	447	38	.	.	.
7223	448	1	Pour	pour	VB
7223	448	2	on	on	IN
7223	448	3	it	-PRON-	PRP
7223	448	4	a	a	DT
7223	448	5	little	little	JJ
7223	448	6	gravy	gravy	NN
7223	448	7	,	,	,
7223	448	8	or	or	CC
7223	448	9	meat	meat	NN
7223	448	10	-	-	HYPH
7223	448	11	juice	juice	NN
7223	448	12	of	of	IN
7223	448	13	some	some	DT
7223	448	14	kind	kind	NN
7223	448	15	,	,	,
7223	448	16	and	and	CC
7223	448	17	let	let	VB
7223	448	18	it	-PRON-	PRP
7223	448	19	simmer	simmer	VB
7223	448	20	for	for	IN
7223	448	21	ten	ten	CD
7223	448	22	minutes	minute	NNS
7223	448	23	after	after	IN
7223	448	24	it	-PRON-	PRP
7223	448	25	begins	begin	VBZ
7223	448	26	to	to	TO
7223	448	27	steam	steam	VB
7223	448	28	again	again	RB
7223	448	29	.	.	.
7223	449	1	Then	then	RB
7223	449	2	take	take	VB
7223	449	3	your	-PRON-	PRP$
7223	449	4	beef	beef	NN
7223	449	5	,	,	,
7223	449	6	which	which	WDT
7223	449	7	must	must	MD
7223	449	8	be	be	VB
7223	449	9	cold	cold	JJ
7223	449	10	,	,	,
7223	449	11	and	and	CC
7223	449	12	cut	cut	VBN
7223	449	13	in	in	IN
7223	449	14	small	small	JJ
7223	449	15	slices	slice	NNS
7223	449	16	;	;	:
7223	449	17	throw	throw	VB
7223	449	18	them	-PRON-	PRP
7223	449	19	in	in	RP
7223	449	20	and	and	CC
7223	449	21	let	let	VB
7223	449	22	it	-PRON-	PRP
7223	449	23	all	all	DT
7223	449	24	cook	cook	VB
7223	449	25	for	for	IN
7223	449	26	a	a	DT
7223	449	27	quarter	quarter	NN
7223	449	28	of	of	IN
7223	449	29	an	an	DT
7223	449	30	hour	hour	NN
7223	449	31	,	,	,
7223	449	32	only	only	RB
7223	449	33	simmering	simmer	VBG
7223	449	34	,	,	,
7223	449	35	and	and	CC
7223	449	36	constantly	constantly	RB
7223	449	37	stirring	stir	VBG
7223	449	38	it	-PRON-	PRP
7223	449	39	,	,	,
7223	449	40	so	so	IN
7223	449	41	that	that	IN
7223	449	42	though	though	IN
7223	449	43	it	-PRON-	PRP
7223	449	44	becomes	become	VBZ
7223	449	45	considerably	considerably	RB
7223	449	46	reduced	reduce	VBN
7223	449	47	it	-PRON-	PRP
7223	449	48	does	do	VBZ
7223	449	49	not	not	RB
7223	449	50	stick	stick	VB
7223	449	51	to	to	IN
7223	449	52	the	the	DT
7223	449	53	pan	pan	NN
7223	449	54	.	.	.
7223	450	1	BLANKENBERG	BLANKENBERG	NNP
7223	450	2	BEEF	BEEF	NNP
7223	450	3	This	this	DT
7223	450	4	is	be	VBZ
7223	450	5	a	a	DT
7223	450	6	winter	winter	NN
7223	450	7	dish	dish	NN
7223	450	8	;	;	:
7223	450	9	it	-PRON-	PRP
7223	450	10	is	be	VBZ
7223	450	11	most	most	RBS
7223	450	12	sustaining	sustaining	JJ
7223	450	13	,	,	,
7223	450	14	and	and	CC
7223	450	15	once	once	RB
7223	450	16	made	make	VBN
7223	450	17	,	,	,
7223	450	18	it	-PRON-	PRP
7223	450	19	can	can	MD
7223	450	20	be	be	VB
7223	450	21	kept	keep	VBN
7223	450	22	hot	hot	JJ
7223	450	23	for	for	IN
7223	450	24	hours	hour	NNS
7223	450	25	without	without	IN
7223	450	26	spoiling	spoil	VBG
7223	450	27	.	.	.
7223	451	1	Make	make	VB
7223	451	2	a	a	DT
7223	451	3	purée	purée	NN
7223	451	4	of	of	IN
7223	451	5	lentils	lentil	NNS
7223	451	6	or	or	CC
7223	451	7	peas	pea	NNS
7223	451	8	,	,	,
7223	451	9	and	and	CC
7223	451	10	season	season	VB
7223	451	11	it	-PRON-	PRP
7223	451	12	with	with	IN
7223	451	13	pepper	pepper	NN
7223	451	14	and	and	CC
7223	451	15	salt	salt	NN
7223	451	16	.	.	.
7223	452	1	Mince	mince	VB
7223	452	2	your	-PRON-	PRP$
7223	452	3	beef	beef	NN
7223	452	4	with	with	IN
7223	452	5	an	an	DT
7223	452	6	equal	equal	JJ
7223	452	7	quantity	quantity	NN
7223	452	8	of	of	IN
7223	452	9	peeled	peel	VBN
7223	452	10	chestnuts	chestnut	NNS
7223	452	11	,	,	,
7223	452	12	add	add	VB
7223	452	13	chopped	chop	VBN
7223	452	14	parsley	parsley	NN
7223	452	15	,	,	,
7223	452	16	a	a	DT
7223	452	17	dust	dust	NN
7223	452	18	of	of	IN
7223	452	19	nutmeg	nutmeg	NN
7223	452	20	or	or	CC
7223	452	21	a	a	DT
7223	452	22	few	few	JJ
7223	452	23	cloves	clove	NNS
7223	452	24	.	.	.
7223	453	1	If	if	IN
7223	453	2	you	-PRON-	PRP
7223	453	3	have	have	VBP
7223	453	4	any	any	DT
7223	453	5	cheap	cheap	JJ
7223	453	6	red	red	JJ
7223	453	7	wine	wine	NN
7223	453	8	pour	pour	VBP
7223	453	9	it	-PRON-	PRP
7223	453	10	over	over	IN
7223	453	11	the	the	DT
7223	453	12	mince	mince	NN
7223	453	13	till	till	IN
7223	453	14	it	-PRON-	PRP
7223	453	15	is	be	VBZ
7223	453	16	well	well	RB
7223	453	17	moistened	moisten	VBN
7223	453	18	.	.	.
7223	454	1	If	if	IN
7223	454	2	you	-PRON-	PRP
7223	454	3	have	have	VBP
7223	454	4	no	no	DT
7223	454	5	red	red	JJ
7223	454	6	wine	wine	NN
7223	454	7	,	,	,
7223	454	8	use	use	VB
7223	454	9	gravy	gravy	NN
7223	454	10	.	.	.
7223	455	1	If	if	IN
7223	455	2	you	-PRON-	PRP
7223	455	3	have	have	VBP
7223	455	4	no	no	DT
7223	455	5	gravy	gravy	NN
7223	455	6	,	,	,
7223	455	7	use	use	VB
7223	455	8	milk	milk	NN
7223	455	9	.	.	.
7223	456	1	Let	let	VB
7223	456	2	all	all	DT
7223	456	3	heat	heat	VB
7223	456	4	up	up	RP
7223	456	5	in	in	IN
7223	456	6	the	the	DT
7223	456	7	oven	oven	NN
7223	456	8	for	for	IN
7223	456	9	ten	ten	CD
7223	456	10	minutes	minute	NNS
7223	456	11	,	,	,
7223	456	12	then	then	RB
7223	456	13	sprinkle	sprinkle	VB
7223	456	14	in	in	RP
7223	456	15	some	some	DT
7223	456	16	currants	currant	NNS
7223	456	17	or	or	CC
7223	456	18	sultanas	sultana	NNS
7223	456	19	.	.	.
7223	457	1	Take	take	VB
7223	457	2	the	the	DT
7223	457	3	dish	dish	NN
7223	457	4	you	-PRON-	PRP
7223	457	5	wish	wish	VBP
7223	457	6	to	to	TO
7223	457	7	serve	serve	VB
7223	457	8	it	-PRON-	PRP
7223	457	9	in	in	RP
7223	457	10	,	,	,
7223	457	11	put	put	VB
7223	457	12	the	the	DT
7223	457	13	stew	stew	NN
7223	457	14	in	in	IN
7223	457	15	the	the	DT
7223	457	16	middle	middle	NN
7223	457	17	,	,	,
7223	457	18	and	and	CC
7223	457	19	place	place	VB
7223	457	20	the	the	DT
7223	457	21	purée	purée	NN
7223	457	22	round	round	IN
7223	457	23	it	-PRON-	PRP
7223	457	24	.	.	.
7223	458	1	If	if	IN
7223	458	2	the	the	DT
7223	458	3	mince	mince	NN
7223	458	4	is	be	VBZ
7223	458	5	moist	moist	JJ
7223	458	6	it	-PRON-	PRP
7223	458	7	can	can	MD
7223	458	8	be	be	VB
7223	458	9	kept	keep	VBN
7223	458	10	by	by	IN
7223	458	11	the	the	DT
7223	458	12	fire	fire	NN
7223	458	13	till	till	IN
7223	458	14	required	require	VBN
7223	458	15	,	,	,
7223	458	16	or	or	CC
7223	458	17	the	the	DT
7223	458	18	dish	dish	NN
7223	458	19	can	can	MD
7223	458	20	be	be	VB
7223	458	21	covered	cover	VBN
7223	458	22	with	with	IN
7223	458	23	another	another	DT
7223	458	24	one	one	NN
7223	458	25	and	and	CC
7223	458	26	placed	place	VBN
7223	458	27	in	in	IN
7223	458	28	a	a	DT
7223	458	29	carrying	carrying	NN
7223	458	30	-	-	HYPH
7223	458	31	can	can	NN
7223	458	32	,	,	,
7223	458	33	taken	take	VBN
7223	458	34	out	out	RP
7223	458	35	to	to	IN
7223	458	36	skating	skate	VBG
7223	458	37	or	or	CC
7223	458	38	shooting	shoot	VBG
7223	458	39	parties	party	NNS
7223	458	40	.	.	.
7223	459	1	VEAL	veal	NN
7223	459	2	WITH	with	IN
7223	459	3	TOMATOES	tomatoes	NN
7223	459	4	Grill	Grill	NNP
7223	459	5	some	some	DT
7223	459	6	slices	slice	NNS
7223	459	7	of	of	IN
7223	459	8	fat	fat	JJ
7223	459	9	veal	veal	NN
7223	459	10	;	;	:
7223	459	11	cook	cook	VB
7223	459	12	some	some	DT
7223	459	13	sliced	sliced	JJ
7223	459	14	tomatoes	tomato	NNS
7223	459	15	with	with	IN
7223	459	16	butter	butter	NN
7223	459	17	,	,	,
7223	459	18	pepper	pepper	NN
7223	459	19	and	and	CC
7223	459	20	salt	salt	NN
7223	459	21	,	,	,
7223	459	22	on	on	IN
7223	459	23	a	a	DT
7223	459	24	flat	flat	JJ
7223	459	25	dish	dish	NN
7223	459	26	in	in	IN
7223	459	27	a	a	DT
7223	459	28	pretty	pretty	RB
7223	459	29	quick	quick	RB
7223	459	30	oven	oven	NN
7223	459	31	.	.	.
7223	460	1	Garnish	garnish	VB
7223	460	2	the	the	DT
7223	460	3	veal	veal	NN
7223	460	4	with	with	IN
7223	460	5	the	the	DT
7223	460	6	tomatoes	tomato	NNS
7223	460	7	laid	lay	VBN
7223	460	8	on	on	IN
7223	460	9	top	top	NN
7223	460	10	of	of	IN
7223	460	11	each	each	DT
7223	460	12	slice	slice	NN
7223	460	13	,	,	,
7223	460	14	and	and	CC
7223	460	15	pour	pour	VB
7223	460	16	_	_	NNP
7223	460	17	maître	maître	NNP
7223	460	18	-	-	HYPH
7223	460	19	d'hôtel	d'hôtel	NNP
7223	460	20	_	_	NNP
7223	460	21	butter	butter	NN
7223	460	22	over	over	RP
7223	460	23	,	,	,
7223	460	24	made	make	VBN
7223	460	25	with	with	IN
7223	460	26	butter	butter	NN
7223	460	27	,	,	,
7223	460	28	salt	salt	NN
7223	460	29	,	,	,
7223	460	30	chopped	chop	VBD
7223	460	31	parsley	parsley	NN
7223	460	32	,	,	,
7223	460	33	and	and	CC
7223	460	34	lemon	lemon	NN
7223	460	35	-	-	HYPH
7223	460	36	juice	juice	NN
7223	460	37	.	.	.
7223	461	1	FRICANDEAU	FRICANDEAU	NNS
7223	461	2	OF	of	IN
7223	461	3	VEAL	VEAL	NNP
7223	461	4	A	a	DT
7223	461	5	fillet	fillet	NN
7223	461	6	of	of	IN
7223	461	7	veal	veal	NN
7223	461	8	,	,	,
7223	461	9	larded	lard	VBN
7223	461	10	with	with	IN
7223	461	11	fat	fat	JJ
7223	461	12	bacon	bacon	NN
7223	461	13	,	,	,
7223	461	14	of	of	IN
7223	461	15	about	about	RB
7223	461	16	three	three	CD
7223	461	17	pounds	pound	NNS
7223	461	18	.	.	.
7223	462	1	Braise	Braise	NNP
7223	462	2	it	-PRON-	PRP
7223	462	3	one	one	CD
7223	462	4	and	and	CC
7223	462	5	one	one	CD
7223	462	6	-	-	HYPH
7223	462	7	half	half	NN
7223	462	8	hours	hour	NNS
7223	462	9	on	on	IN
7223	462	10	a	a	DT
7223	462	11	moderate	moderate	JJ
7223	462	12	fire	fire	NN
7223	462	13	.	.	.
7223	463	1	Dish	dish	VB
7223	463	2	with	with	IN
7223	463	3	its	-PRON-	PRP$
7223	463	4	own	own	JJ
7223	463	5	gravy	gravy	NN
7223	463	6	.	.	.
7223	464	1	This	this	DT
7223	464	2	eats	eat	VBZ
7223	464	3	well	well	RB
7223	464	4	with	with	IN
7223	464	5	spinach	spinach	NN
7223	464	6	,	,	,
7223	464	7	endive	endive	JJ
7223	464	8	,	,	,
7223	464	9	sorrel	sorrel	NN
7223	464	10	or	or	CC
7223	464	11	carrots	carrot	NNS
7223	464	12	.	.	.
7223	465	1	VEAL	veal	NN
7223	465	2	CUTLETS	cutlet	NNS
7223	465	3	WITH	with	IN
7223	465	4	MADEIRA	MADEIRA	NNP
7223	465	5	SAUCE	SAUCE	NNP
7223	465	6	are	be	VBP
7223	465	7	garnished	garnish	VBN
7223	465	8	with	with	IN
7223	465	9	potatoes	potato	NNS
7223	465	10	and	and	CC
7223	465	11	mushrooms	mushroom	NNS
7223	465	12	,	,	,
7223	465	13	and	and	CC
7223	465	14	the	the	DT
7223	465	15	sauce	sauce	NN
7223	465	16	is	be	VBZ
7223	465	17	made	make	VBN
7223	465	18	of	of	IN
7223	465	19	demi	demi	NN
7223	465	20	-	-	HYPH
7223	465	21	glaze	glaze	NN
7223	465	22	and	and	CC
7223	465	23	madeira	madeira	NN
7223	465	24	,	,	,
7223	465	25	worked	work	VBD
7223	465	26	up	up	RP
7223	465	27	with	with	IN
7223	465	28	butter	butter	NN
7223	465	29	,	,	,
7223	465	30	pepper	pepper	NN
7223	465	31	,	,	,
7223	465	32	salt	salt	NN
7223	465	33	and	and	CC
7223	465	34	chopped	chop	VBD
7223	465	35	parsley	parsley	NN
7223	465	36	.	.	.
7223	466	1	GRENADINS	grenadin	NNS
7223	466	2	OF	of	IN
7223	466	3	VEAL	veal	NN
7223	466	4	Cut	Cut	VBG
7223	466	5	your	-PRON-	PRP$
7223	466	6	veal	veal	NN
7223	466	7	into	into	IN
7223	466	8	fairly	fairly	RB
7223	466	9	thick	thick	JJ
7223	466	10	cutlets	cutlet	NNS
7223	466	11	,	,	,
7223	466	12	lard	lard	VB
7223	466	13	them	-PRON-	PRP
7223	466	14	with	with	IN
7223	466	15	fat	fat	JJ
7223	466	16	bacon	bacon	NN
7223	466	17	,	,	,
7223	466	18	and	and	CC
7223	466	19	braise	braise	VB
7223	466	20	them	-PRON-	PRP
7223	466	21	in	in	IN
7223	466	22	the	the	DT
7223	466	23	oven	oven	NN
7223	466	24	,	,	,
7223	466	25	with	with	IN
7223	466	26	salt	salt	NN
7223	466	27	,	,	,
7223	466	28	pepper	pepper	NN
7223	466	29	and	and	CC
7223	466	30	butter	butter	NN
7223	466	31	.	.	.
7223	467	1	Dish	dish	VB
7223	467	2	up	up	RP
7223	467	3	,	,	,
7223	467	4	and	and	CC
7223	467	5	rinse	rinse	VB
7223	467	6	the	the	DT
7223	467	7	pot	pot	NN
7223	467	8	with	with	IN
7223	467	9	a	a	DT
7223	467	10	little	little	JJ
7223	467	11	stock	stock	NN
7223	467	12	,	,	,
7223	467	13	and	and	CC
7223	467	14	pour	pour	VB
7223	467	15	it	-PRON-	PRP
7223	467	16	on	on	IN
7223	467	17	the	the	DT
7223	467	18	meat	meat	NN
7223	467	19	ready	ready	JJ
7223	467	20	to	to	TO
7223	467	21	serve	serve	VB
7223	467	22	.	.	.
7223	468	1	CALF	CALF	NNP
7223	468	2	'S	's	POS
7223	468	3	LIVER	LIVER	NNP
7223	468	4	À	À	NNP
7223	468	5	LA	LA	NNP
7223	468	6	BOURGEOISE	BOURGEOISE	NNP
7223	468	7	Take	take	VBP
7223	468	8	a	a	DT
7223	468	9	calf	calf	NN
7223	468	10	's	's	POS
7223	468	11	liver	liver	NN
7223	468	12	,	,	,
7223	468	13	lard	lard	VB
7223	468	14	it	-PRON-	PRP
7223	468	15	with	with	IN
7223	468	16	fat	fat	JJ
7223	468	17	bacon	bacon	NN
7223	468	18	,	,	,
7223	468	19	braise	braise	VBD
7223	468	20	it	-PRON-	PRP
7223	468	21	with	with	IN
7223	468	22	the	the	DT
7223	468	23	_	_	NNP
7223	468	24	bourgeoise	bourgeoise	NN
7223	468	25	_	_	NNP
7223	468	26	garnish	garnish	NN
7223	468	27	--	--	:
7223	468	28	carrots	carrot	NNS
7223	468	29	and	and	CC
7223	468	30	turnips	turnip	NNS
7223	468	31	.	.	.
7223	469	1	After	after	IN
7223	469	2	it	-PRON-	PRP
7223	469	3	is	be	VBZ
7223	469	4	cooked	cook	VBN
7223	469	5	and	and	CC
7223	469	6	dished	dish	VBN
7223	469	7	,	,	,
7223	469	8	stir	stir	VB
7223	469	9	some	some	DT
7223	469	10	demi	demi	NN
7223	469	11	-	-	HYPH
7223	469	12	glaze	glaze	VB
7223	469	13	into	into	IN
7223	469	14	the	the	DT
7223	469	15	sauce	sauce	NN
7223	469	16	,	,	,
7223	469	17	pour	pour	VB
7223	469	18	it	-PRON-	PRP
7223	469	19	on	on	RP
7223	469	20	to	to	IN
7223	469	21	the	the	DT
7223	469	22	meat	meat	NN
7223	469	23	and	and	CC
7223	469	24	garnish	garnish	VB
7223	469	25	with	with	IN
7223	469	26	potatoes	potato	NNS
7223	469	27	_	_	NNP
7223	469	28	château	château	NNP
7223	469	29	_	_	NNP
7223	469	30	.	.	.
7223	470	1	VEAL	veal	NN
7223	470	2	WITH	with	IN
7223	470	3	MUSHROOMS	mushroom	NNS
7223	470	4	,	,	,
7223	470	5	OR	or	CC
7223	470	6	THE	the	DT
7223	470	7	CALF	calf	NN
7223	470	8	IN	in	IN
7223	470	9	PARADISE	PARADISE	NNP
7223	470	10	Take	take	VBP
7223	470	11	some	some	DT
7223	470	12	slices	slice	NNS
7223	470	13	of	of	IN
7223	470	14	loin	loin	NN
7223	470	15	of	of	IN
7223	470	16	veal	veal	NN
7223	470	17	,	,	,
7223	470	18	fry	fry	VB
7223	470	19	them	-PRON-	PRP
7223	470	20	in	in	IN
7223	470	21	butter	butter	NN
7223	470	22	,	,	,
7223	470	23	with	with	IN
7223	470	24	pepper	pepper	NN
7223	470	25	and	and	CC
7223	470	26	salt	salt	NN
7223	470	27	,	,	,
7223	470	28	for	for	IN
7223	470	29	twenty	twenty	CD
7223	470	30	minutes	minute	NNS
7223	470	31	.	.	.
7223	471	1	Take	take	VB
7223	471	2	two	two	CD
7223	471	3	spoonfuls	spoonful	NNS
7223	471	4	of	of	IN
7223	471	5	demi	demi	NN
7223	471	6	-	-	HYPH
7223	471	7	glaze	glaze	NN
7223	471	8	and	and	CC
7223	471	9	heat	heat	VB
7223	471	10	it	-PRON-	PRP
7223	471	11	with	with	IN
7223	471	12	some	some	DT
7223	471	13	mushrooms	mushroom	NNS
7223	471	14	and	and	CC
7223	471	15	a	a	DT
7223	471	16	little	little	JJ
7223	471	17	madeira	madeira	NN
7223	471	18	.	.	.
7223	472	1	Put	put	VB
7223	472	2	the	the	DT
7223	472	3	mushrooms	mushroom	NNS
7223	472	4	and	and	CC
7223	472	5	sauce	sauce	NN
7223	472	6	on	on	IN
7223	472	7	each	each	DT
7223	472	8	slice	slice	NN
7223	472	9	and	and	CC
7223	472	10	sprinkle	sprinkle	VB
7223	472	11	chopped	chop	VBN
7223	472	12	parsley	parsley	NN
7223	472	13	over	over	IN
7223	472	14	all	all	DT
7223	472	15	.	.	.
7223	473	1	This	this	DT
7223	473	2	can	can	MD
7223	473	3	also	also	RB
7223	473	4	be	be	VB
7223	473	5	done	do	VBN
7223	473	6	with	with	IN
7223	473	7	_	_	NNP
7223	473	8	fines	fine	NNS
7223	473	9	herbes	herbes	NNP
7223	473	10	_	_	NNP
7223	473	11	,	,	,
7223	473	12	mushrooms	mushroom	NNS
7223	473	13	,	,	,
7223	473	14	chervil	chervil	NN
7223	473	15	and	and	CC
7223	473	16	parsley	parsley	NN
7223	473	17	,	,	,
7223	473	18	chopped	chop	VBN
7223	473	19	before	before	IN
7223	473	20	cooking	cook	VBG
7223	473	21	them	-PRON-	PRP
7223	473	22	in	in	IN
7223	473	23	the	the	DT
7223	473	24	butter	butter	NN
7223	473	25	.	.	.
7223	474	1	BLANQUETTE	blanquette	NN
7223	474	2	OF	of	IN
7223	474	3	VEAL	veal	NN
7223	474	4	Take	take	VBP
7223	474	5	your	-PRON-	PRP$
7223	474	6	veal	veal	NN
7223	474	7	,	,	,
7223	474	8	which	which	WDT
7223	474	9	need	nee	MD
7223	474	10	not	not	RB
7223	474	11	be	be	VB
7223	474	12	from	from	IN
7223	474	13	the	the	DT
7223	474	14	fillet	fillet	NN
7223	474	15	or	or	CC
7223	474	16	the	the	DT
7223	474	17	best	good	JJS
7223	474	18	cuts	cut	NNS
7223	474	19	.	.	.
7223	475	1	Cut	cut	VB
7223	475	2	it	-PRON-	PRP
7223	475	3	into	into	IN
7223	475	4	pieces	piece	NNS
7223	475	5	about	about	IN
7223	475	6	an	an	DT
7223	475	7	inch	inch	NN
7223	475	8	long	long	RB
7223	475	9	and	and	CC
7223	475	10	add	add	VB
7223	475	11	a	a	DT
7223	475	12	little	little	JJ
7223	475	13	water	water	NN
7223	475	14	when	when	WRB
7223	475	15	putting	put	VBG
7223	475	16	it	-PRON-	PRP
7223	475	17	into	into	IN
7223	475	18	the	the	DT
7223	475	19	pan	pan	NN
7223	475	20	;	;	:
7223	475	21	salt	salt	NN
7223	475	22	,	,	,
7223	475	23	pepper	pepper	NN
7223	475	24	and	and	CC
7223	475	25	a	a	DT
7223	475	26	little	little	JJ
7223	475	27	nutmeg	nutmeg	NN
7223	475	28	,	,	,
7223	475	29	and	and	CC
7223	475	30	let	let	VB
7223	475	31	it	-PRON-	PRP
7223	475	32	simmer	simmer	VB
7223	475	33	for	for	IN
7223	475	34	two	two	CD
7223	475	35	hours	hour	NNS
7223	475	36	.	.	.
7223	476	1	When	when	WRB
7223	476	2	tender	tender	NN
7223	476	3	,	,	,
7223	476	4	stir	stir	NN
7223	476	5	in	in	IN
7223	476	6	the	the	DT
7223	476	7	juice	juice	NN
7223	476	8	of	of	IN
7223	476	9	half	half	PDT
7223	476	10	a	a	DT
7223	476	11	lemon	lemon	NN
7223	476	12	,	,	,
7223	476	13	and	and	CC
7223	476	14	then	then	RB
7223	476	15	bind	bind	VBP
7223	476	16	the	the	DT
7223	476	17	sauce	sauce	NN
7223	476	18	with	with	IN
7223	476	19	the	the	DT
7223	476	20	yolk	yolk	NN
7223	476	21	of	of	IN
7223	476	22	an	an	DT
7223	476	23	egg	egg	NN
7223	476	24	,	,	,
7223	476	25	or	or	CC
7223	476	26	,	,	,
7223	476	27	in	in	IN
7223	476	28	default	default	NN
7223	476	29	of	of	IN
7223	476	30	that	that	DT
7223	476	31	,	,	,
7223	476	32	with	with	IN
7223	476	33	a	a	DT
7223	476	34	little	little	JJ
7223	476	35	flour	flour	NN
7223	476	36	.	.	.
7223	477	1	Serve	serve	VB
7223	477	2	immediately	immediately	RB
7223	477	3	.	.	.
7223	478	1	You	-PRON-	PRP
7223	478	2	will	will	MD
7223	478	3	find	find	VB
7223	478	4	that	that	IN
7223	478	5	when	when	WRB
7223	478	6	you	-PRON-	PRP
7223	478	7	wish	wish	VBP
7223	478	8	to	to	TO
7223	478	9	bind	bind	VB
7223	478	10	a	a	DT
7223	478	11	sauce	sauce	NN
7223	478	12	at	at	IN
7223	478	13	the	the	DT
7223	478	14	last	last	JJ
7223	478	15	minute	minute	NN
7223	478	16	,	,	,
7223	478	17	egg	egg	NN
7223	478	18	powder	powder	NN
7223	478	19	will	will	MD
7223	478	20	serve	serve	VB
7223	478	21	very	very	RB
7223	478	22	well	well	RB
7223	478	23	.	.	.
7223	479	1	[	[	-LRB-
7223	479	2	_	_	NNP
7223	479	3	V.	V.	NNP
7223	480	1	Verachtert	Verachtert	NNP
7223	480	2	_	_	NNP
7223	480	3	.	.	.
7223	480	4	]	]	-RRB-
7223	481	1	VEAL	veal	NN
7223	481	2	CAKE	CAKE	NNS
7223	481	3	,	,	,
7223	481	4	EXCELLENT	excellent	CC
7223	481	5	FOR	for	IN
7223	481	6	SUPPER	supper	NN
7223	481	7	Take	take	VBP
7223	481	8	some	some	DT
7223	481	9	chopped	chop	VBN
7223	481	10	veal	veal	NN
7223	481	11	and	and	CC
7223	481	12	with	with	IN
7223	481	13	it	-PRON-	PRP
7223	481	14	an	an	DT
7223	481	15	equal	equal	JJ
7223	481	16	quantity	quantity	NN
7223	481	17	of	of	IN
7223	481	18	chopped	chopped	JJ
7223	481	19	beef	beef	NN
7223	481	20	,	,	,
7223	481	21	and	and	CC
7223	481	22	one	one	CD
7223	481	23	-	-	HYPH
7223	481	24	quarter	quarter	NN
7223	481	25	the	the	DT
7223	481	26	quantity	quantity	NN
7223	481	27	of	of	IN
7223	481	28	breadcrumbs	breadcrumb	NNS
7223	481	29	from	from	IN
7223	481	30	a	a	DT
7223	481	31	fresh	fresh	JJ
7223	481	32	loaf	loaf	NN
7223	481	33	.	.	.
7223	482	1	Bind	bind	VB
7223	482	2	all	all	DT
7223	482	3	with	with	IN
7223	482	4	a	a	DT
7223	482	5	raw	raw	JJ
7223	482	6	egg	egg	NN
7223	482	7	,	,	,
7223	482	8	adding	add	VBG
7223	482	9	salt	salt	NN
7223	482	10	and	and	CC
7223	482	11	pepper	pepper	NN
7223	482	12	,	,	,
7223	482	13	and	and	CC
7223	482	14	,	,	,
7223	482	15	if	if	IN
7223	482	16	wished	wish	VBN
7223	482	17	,	,	,
7223	482	18	some	some	DT
7223	482	19	blanched	blanch	VBD
7223	482	20	and	and	CC
7223	482	21	chopped	chop	VBN
7223	482	22	almonds	almond	NNS
7223	482	23	.	.	.
7223	483	1	(	(	-LRB-
7223	483	2	Put	put	VB
7223	483	3	a	a	DT
7223	483	4	large	large	JJ
7223	483	5	piece	piece	NN
7223	483	6	of	of	IN
7223	483	7	butter	butter	NN
7223	483	8	both	both	CC
7223	483	9	above	above	IN
7223	483	10	and	and	CC
7223	483	11	below	below	RB
7223	483	12	.	.	.
7223	483	13	)	)	-RRB-
7223	484	1	Shape	shape	VB
7223	484	2	the	the	DT
7223	484	3	meat	meat	NN
7223	484	4	into	into	IN
7223	484	5	the	the	DT
7223	484	6	form	form	NN
7223	484	7	of	of	IN
7223	484	8	a	a	DT
7223	484	9	loaf	loaf	NN
7223	484	10	and	and	CC
7223	484	11	put	put	VBD
7223	484	12	it	-PRON-	PRP
7223	484	13	in	in	IN
7223	484	14	a	a	DT
7223	484	15	dish	dish	NN
7223	484	16	,	,	,
7223	484	17	with	with	IN
7223	484	18	a	a	DT
7223	484	19	large	large	JJ
7223	484	20	slice	slice	NN
7223	484	21	of	of	IN
7223	484	22	butter	butter	NN
7223	484	23	above	above	IN
7223	484	24	and	and	CC
7223	484	25	below	below	IN
7223	484	26	it	-PRON-	PRP
7223	484	27	.	.	.
7223	485	1	Cook	cook	VB
7223	485	2	it	-PRON-	PRP
7223	485	3	for	for	IN
7223	485	4	about	about	RB
7223	485	5	half	half	PDT
7223	485	6	-	-	HYPH
7223	485	7	an	an	DT
7223	485	8	-	-	HYPH
7223	485	9	hour	hour	NN
7223	485	10	.	.	.
7223	486	1	[	[	-LRB-
7223	486	2	_	_	NNP
7223	486	3	Mme	Mme	NNP
7223	486	4	.	.	.
7223	487	1	Gabrielle	Gabrielle	NNP
7223	487	2	Janssens	Janssens	NNP
7223	487	3	_	_	NNP
7223	487	4	.	.	.
7223	487	5	]	]	-RRB-
7223	488	1	BREAST	breast	NN
7223	488	2	OF	of	IN
7223	488	3	VEAL	VEAL	NNP
7223	488	4	(	(	-LRB-
7223	488	5	A	a	DT
7223	488	6	good	good	JJ
7223	488	7	and	and	CC
7223	488	8	inexpensive	inexpensive	JJ
7223	488	9	dish	dish	NN
7223	488	10	)	)	-RRB-
7223	488	11	Cook	cook	VB
7223	488	12	the	the	DT
7223	488	13	breast	breast	NN
7223	488	14	of	of	IN
7223	488	15	veal	veal	NN
7223	488	16	in	in	IN
7223	488	17	stock	stock	NN
7223	488	18	or	or	CC
7223	488	19	in	in	IN
7223	488	20	a	a	DT
7223	488	21	little	little	JJ
7223	488	22	meat	meat	NN
7223	488	23	extract	extract	NN
7223	488	24	and	and	CC
7223	488	25	water	water	NN
7223	488	26	,	,	,
7223	488	27	with	with	IN
7223	488	28	sliced	sliced	JJ
7223	488	29	carrots	carrot	NNS
7223	488	30	and	and	CC
7223	488	31	onions	onion	NNS
7223	488	32	,	,	,
7223	488	33	thyme	thyme	NNS
7223	488	34	,	,	,
7223	488	35	pepper	pepper	NN
7223	488	36	,	,	,
7223	488	37	salt	salt	NN
7223	488	38	,	,	,
7223	488	39	three	three	CD
7223	488	40	bay	bay	NN
7223	488	41	-	-	HYPH
7223	488	42	leaves	leave	NNS
7223	488	43	and	and	CC
7223	488	44	three	three	CD
7223	488	45	cloves	clove	NNS
7223	488	46	.	.	.
7223	489	1	Let	let	VB
7223	489	2	it	-PRON-	PRP
7223	489	3	stew	stew	VB
7223	489	4	for	for	IN
7223	489	5	one	one	CD
7223	489	6	hour	hour	NN
7223	489	7	in	in	IN
7223	489	8	this	this	DT
7223	489	9	,	,	,
7223	489	10	and	and	CC
7223	489	11	then	then	RB
7223	489	12	take	take	VB
7223	489	13	it	-PRON-	PRP
7223	489	14	out	out	RP
7223	489	15	.	.	.
7223	490	1	Take	take	VB
7223	490	2	out	out	RP
7223	490	3	also	also	RB
7223	490	4	the	the	DT
7223	490	5	vegetables	vegetable	NNS
7223	490	6	,	,	,
7223	490	7	and	and	CC
7223	490	8	strain	strain	VB
7223	490	9	the	the	DT
7223	490	10	liquor	liquor	NN
7223	490	11	.	.	.
7223	491	1	Make	make	VB
7223	491	2	a	a	DT
7223	491	3	bechamel	bechamel	NN
7223	491	4	sauce	sauce	NN
7223	491	5	and	and	CC
7223	491	6	add	add	VB
7223	491	7	it	-PRON-	PRP
7223	491	8	to	to	IN
7223	491	9	the	the	DT
7223	491	10	liquor	liquor	NN
7223	491	11	,	,	,
7223	491	12	giving	give	VBG
7223	491	13	it	-PRON-	PRP
7223	491	14	all	all	PDT
7223	491	15	a	a	DT
7223	491	16	sharp	sharp	JJ
7223	491	17	taste	taste	NN
7223	491	18	with	with	IN
7223	491	19	the	the	DT
7223	491	20	juice	juice	NN
7223	491	21	of	of	IN
7223	491	22	half	half	PDT
7223	491	23	a	a	DT
7223	491	24	lemon	lemon	NN
7223	491	25	.	.	.
7223	492	1	Put	put	VB
7223	492	2	back	back	RB
7223	492	3	the	the	DT
7223	492	4	breast	breast	NN
7223	492	5	of	of	IN
7223	492	6	veal	veal	NN
7223	492	7	in	in	IN
7223	492	8	this	this	DT
7223	492	9	sauce	sauce	NN
7223	492	10	and	and	CC
7223	492	11	when	when	WRB
7223	492	12	hot	hot	JJ
7223	492	13	again	again	RB
7223	492	14	serve	serve	VBP
7223	492	15	them	-PRON-	PRP
7223	492	16	together	together	RB
7223	492	17	.	.	.
7223	493	1	[	[	-LRB-
7223	493	2	_	_	NNP
7223	493	3	Mdlle	Mdlle	NNP
7223	493	4	.	.	.
7223	494	1	Spinette	Spinette	NNP
7223	494	2	_	_	NNP
7223	494	3	.	.	.
7223	494	4	]	]	-RRB-
7223	495	1	OX	OX	NNP
7223	495	2	TONGUE	TONGUE	NNP
7223	495	3	Cook	Cook	NNP
7223	495	4	the	the	DT
7223	495	5	ox	ox	JJ
7223	495	6	tongue	tongue	NN
7223	495	7	in	in	IN
7223	495	8	stock	stock	NN
7223	495	9	or	or	CC
7223	495	10	in	in	IN
7223	495	11	meat	meat	NN
7223	495	12	extract	extract	NN
7223	495	13	and	and	CC
7223	495	14	water	water	NN
7223	495	15	.	.	.
7223	496	1	Make	make	VB
7223	496	2	the	the	DT
7223	496	3	hunters	hunter	NNS
7223	496	4	'	'	POS
7223	496	5	sauce	sauce	NN
7223	496	6	,	,	,
7223	496	7	as	as	IN
7223	496	8	for	for	IN
7223	496	9	a	a	DT
7223	496	10	hare	hare	NN
7223	496	11	,	,	,
7223	496	12	but	but	CC
7223	496	13	sprinkle	sprinkle	VB
7223	496	14	into	into	IN
7223	496	15	it	-PRON-	PRP
7223	496	16	some	some	DT
7223	496	17	chopped	chop	VBN
7223	496	18	sultanas	sultana	NNS
7223	496	19	.	.	.
7223	497	1	Take	take	VB
7223	497	2	the	the	DT
7223	497	3	tongue	tongue	NN
7223	497	4	out	out	IN
7223	497	5	of	of	IN
7223	497	6	the	the	DT
7223	497	7	stock	stock	NN
7223	497	8	and	and	CC
7223	497	9	skin	skin	NN
7223	497	10	it	-PRON-	PRP
7223	497	11	,	,	,
7223	497	12	cut	cut	VB
7223	497	13	it	-PRON-	PRP
7223	497	14	in	in	IN
7223	497	15	neat	neat	JJ
7223	497	16	pieces	piece	NNS
7223	497	17	if	if	IN
7223	497	18	you	-PRON-	PRP
7223	497	19	wish	wish	VBP
7223	497	20	,	,	,
7223	497	21	and	and	CC
7223	497	22	let	let	VB
7223	497	23	it	-PRON-	PRP
7223	497	24	heat	heat	VB
7223	497	25	in	in	IN
7223	497	26	your	-PRON-	PRP$
7223	497	27	sauce	sauce	NN
7223	497	28	.	.	.
7223	498	1	[	[	-LRB-
7223	498	2	_	_	NNP
7223	498	3	Mdlle	Mdlle	NNP
7223	498	4	.	.	.
7223	499	1	Spinette	Spinette	NNP
7223	499	2	_	_	NNP
7223	499	3	.	.	.
7223	499	4	]	]	-RRB-
7223	500	1	VEAL	VEAL	NNP
7223	500	2	À	À	NNP
7223	500	3	LA	LA	NNP
7223	500	4	MILANAISE	MILANAISE	NNP
7223	500	5	Egg	Egg	NNP
7223	500	6	and	and	CC
7223	500	7	breadcrumb	breadcrumb	VBD
7223	500	8	some	some	DT
7223	500	9	thick	thick	JJ
7223	500	10	slices	slice	NNS
7223	500	11	of	of	IN
7223	500	12	veal	veal	NN
7223	500	13	;	;	:
7223	500	14	fry	fry	NN
7223	500	15	and	and	CC
7223	500	16	garnish	garnish	VB
7223	500	17	with	with	IN
7223	500	18	boiled	boil	VBN
7223	500	19	macaroni	macaroni	NN
7223	500	20	cut	cut	VBN
7223	500	21	in	in	IN
7223	500	22	small	small	JJ
7223	500	23	pieces	piece	NNS
7223	500	24	,	,	,
7223	500	25	with	with	IN
7223	500	26	ham	ham	NN
7223	500	27	,	,	,
7223	500	28	mushrooms	mushroom	NNS
7223	500	29	,	,	,
7223	500	30	truffles	truffle	NNS
7223	500	31	,	,	,
7223	500	32	all	all	DT
7223	500	33	cut	cut	VBD
7223	500	34	in	in	IN
7223	500	35	Julienne	Julienne	NNP
7223	500	36	strips	strip	NNS
7223	500	37	,	,	,
7223	500	38	pepper	pepper	NN
7223	500	39	,	,	,
7223	500	40	salt	salt	NN
7223	500	41	,	,	,
7223	500	42	and	and	CC
7223	500	43	a	a	DT
7223	500	44	little	little	JJ
7223	500	45	tomato	tomato	NN
7223	500	46	sauce	sauce	NN
7223	500	47	.	.	.
7223	501	1	Mix	mix	VB
7223	501	2	all	all	PDT
7223	501	3	these	these	DT
7223	501	4	well	well	NN
7223	501	5	together	together	RB
7223	501	6	,	,	,
7223	501	7	and	and	CC
7223	501	8	serve	serve	VB
7223	501	9	very	very	RB
7223	501	10	hot	hot	JJ
7223	501	11	.	.	.
7223	502	1	STUFFED	stuffed	VB
7223	502	2	VEAL	veal	NN
7223	502	3	LIVER	liver	NN
7223	502	4	,	,	,
7223	502	5	OR	or	CC
7223	502	6	LIVER	LIVER	NNP
7223	502	7	À	À	NNP
7223	502	8	LA	LA	NNP
7223	502	9	PANIER	PANIER	NNP
7223	502	10	D'OR	D'OR	VBZ
7223	502	11	The	the	DT
7223	502	12	_	_	NNP
7223	502	13	Panier	Panier	NNP
7223	502	14	d'Or	d'Or	NNP
7223	502	15	_	_	NNP
7223	502	16	is	be	VBZ
7223	502	17	a	a	DT
7223	502	18	hotel	hotel	NN
7223	502	19	in	in	IN
7223	502	20	Bruges	Bruges	NNP
7223	502	21	,	,	,
7223	502	22	much	much	RB
7223	502	23	frequented	frequent	VBN
7223	502	24	before	before	IN
7223	502	25	the	the	DT
7223	502	26	war	war	NN
7223	502	27	by	by	IN
7223	502	28	the	the	DT
7223	502	29	English	English	NNP
7223	502	30	.	.	.
7223	503	1	Take	take	VB
7223	503	2	the	the	DT
7223	503	3	yolk	yolk	NN
7223	503	4	of	of	IN
7223	503	5	a	a	DT
7223	503	6	hard	hard	RB
7223	503	7	-	-	HYPH
7223	503	8	boiled	boil	VBN
7223	503	9	egg	egg	NN
7223	503	10	,	,	,
7223	503	11	a	a	DT
7223	503	12	bit	bit	NN
7223	503	13	of	of	IN
7223	503	14	bread	bread	NN
7223	503	15	the	the	DT
7223	503	16	same	same	JJ
7223	503	17	size	size	NN
7223	503	18	,	,	,
7223	503	19	and	and	CC
7223	503	20	crumble	crumble	VB
7223	503	21	them	-PRON-	PRP
7223	503	22	together	together	RB
7223	503	23	;	;	:
7223	503	24	rub	rub	VB
7223	503	25	in	in	RP
7223	503	26	some	some	DT
7223	503	27	chopped	chop	VBN
7223	503	28	parsley	parsley	NN
7223	503	29	and	and	CC
7223	503	30	onion	onion	NN
7223	503	31	and	and	CC
7223	503	32	moisten	moisten	VB
7223	503	33	it	-PRON-	PRP
7223	503	34	with	with	IN
7223	503	35	gravy	gravy	NN
7223	503	36	or	or	CC
7223	503	37	with	with	IN
7223	503	38	milk	milk	NN
7223	503	39	;	;	:
7223	503	40	season	season	NN
7223	503	41	highly	highly	RB
7223	503	42	with	with	IN
7223	503	43	salt	salt	NN
7223	503	44	,	,	,
7223	503	45	cayenne	cayenne	NN
7223	503	46	,	,	,
7223	503	47	and	and	CC
7223	503	48	a	a	DT
7223	503	49	little	little	JJ
7223	503	50	vinegar	vinegar	NN
7223	503	51	or	or	CC
7223	503	52	mustard	mustard	NN
7223	503	53	.	.	.
7223	504	1	Take	take	VB
7223	504	2	your	-PRON-	PRP$
7223	504	3	liver	liver	NN
7223	504	4	,	,	,
7223	504	5	if	if	IN
7223	504	6	possible	possible	JJ
7223	504	7	in	in	IN
7223	504	8	one	one	CD
7223	504	9	rather	rather	RB
7223	504	10	large	large	JJ
7223	504	11	flat	flat	JJ
7223	504	12	slice	slice	NN
7223	504	13	.	.	.
7223	505	1	Make	make	VB
7223	505	2	deep	deep	JJ
7223	505	3	cuts	cut	NNS
7223	505	4	in	in	IN
7223	505	5	it	-PRON-	PRP
7223	505	6	,	,	,
7223	505	7	parallel	parallel	JJ
7223	505	8	to	to	IN
7223	505	9	each	each	DT
7223	505	10	other	other	JJ
7223	505	11	,	,	,
7223	505	12	and	and	CC
7223	505	13	lying	lie	VBG
7223	505	14	closely	closely	RB
7223	505	15	together	together	RB
7223	505	16	.	.	.
7223	506	1	Press	press	VB
7223	506	2	your	-PRON-	PRP$
7223	506	3	stuffing	stuffing	NN
7223	506	4	into	into	IN
7223	506	5	these	these	DT
7223	506	6	cuts	cut	NNS
7223	506	7	.	.	.
7223	507	1	Put	put	VB
7223	507	2	a	a	DT
7223	507	3	bit	bit	NN
7223	507	4	of	of	IN
7223	507	5	butter	butter	NN
7223	507	6	the	the	DT
7223	507	7	size	size	NN
7223	507	8	of	of	IN
7223	507	9	a	a	DT
7223	507	10	walnut	walnut	NN
7223	507	11	into	into	IN
7223	507	12	a	a	DT
7223	507	13	pan	pan	NN
7223	507	14	,	,	,
7223	507	15	or	or	CC
7223	507	16	fireproof	fireproof	JJ
7223	507	17	dish	dish	NN
7223	507	18	.	.	.
7223	508	1	Take	take	VB
7223	508	2	your	-PRON-	PRP$
7223	508	3	liver	liver	NN
7223	508	4	and	and	CC
7223	508	5	tie	tie	VB
7223	508	6	it	-PRON-	PRP
7223	508	7	round	round	RB
7223	508	8	with	with	IN
7223	508	9	a	a	DT
7223	508	10	slice	slice	NN
7223	508	11	of	of	IN
7223	508	12	fat	fat	JJ
7223	508	13	bacon	bacon	NN
7223	508	14	or	or	CC
7223	508	15	fat	fat	NN
7223	508	16	pork	pork	NN
7223	508	17	.	.	.
7223	509	1	Lay	lay	VB
7223	509	2	it	-PRON-	PRP
7223	509	3	in	in	IN
7223	509	4	the	the	DT
7223	509	5	dish	dish	NN
7223	509	6	and	and	CC
7223	509	7	let	let	VB
7223	509	8	it	-PRON-	PRP
7223	509	9	cook	cook	VB
7223	509	10	for	for	IN
7223	509	11	an	an	DT
7223	509	12	hour	hour	NN
7223	509	13	in	in	IN
7223	509	14	a	a	DT
7223	509	15	moderate	moderate	JJ
7223	509	16	oven	oven	NN
7223	509	17	.	.	.
7223	510	1	When	when	WRB
7223	510	2	done	do	VBN
7223	510	3	,	,	,
7223	510	4	remove	remove	VB
7223	510	5	the	the	DT
7223	510	6	slice	slice	NN
7223	510	7	of	of	IN
7223	510	8	bacon	bacon	NN
7223	510	9	,	,	,
7223	510	10	if	if	IN
7223	510	11	there	there	EX
7223	510	12	is	be	VBZ
7223	510	13	any	any	DT
7223	510	14	left	left	JJ
7223	510	15	,	,	,
7223	510	16	and	and	CC
7223	510	17	serve	serve	VB
7223	510	18	the	the	DT
7223	510	19	liver	liver	NN
7223	510	20	in	in	IN
7223	510	21	its	-PRON-	PRP$
7223	510	22	own	own	JJ
7223	510	23	juice	juice	NN
7223	510	24	.	.	.
7223	511	1	VEAL	VEAL	NNP
7223	511	2	À	À	NNP
7223	511	3	LA	LA	NNP
7223	511	4	CRÊME	CRÊME	NNP
7223	511	5	Take	take	VBP
7223	511	6	a	a	DT
7223	511	7	piece	piece	NN
7223	511	8	of	of	IN
7223	511	9	veal	veal	NN
7223	511	10	suitable	suitable	JJ
7223	511	11	for	for	IN
7223	511	12	roasting	roast	VBG
7223	511	13	,	,	,
7223	511	14	and	and	CC
7223	511	15	put	put	VBD
7223	511	16	it	-PRON-	PRP
7223	511	17	in	in	IN
7223	511	18	vinegar	vinegar	NN
7223	511	19	for	for	IN
7223	511	20	twenty	twenty	CD
7223	511	21	-	-	HYPH
7223	511	22	four	four	CD
7223	511	23	hours	hour	NNS
7223	511	24	.	.	.
7223	512	1	Roast	roast	VB
7223	512	2	it	-PRON-	PRP
7223	512	3	with	with	IN
7223	512	4	butter	butter	NN
7223	512	5	,	,	,
7223	512	6	pepper	pepper	NN
7223	512	7	and	and	CC
7223	512	8	salt	salt	NN
7223	512	9	,	,	,
7223	512	10	with	with	IN
7223	512	11	a	a	DT
7223	512	12	few	few	JJ
7223	512	13	slices	slice	NNS
7223	512	14	of	of	IN
7223	512	15	onion	onion	NN
7223	512	16	.	.	.
7223	513	1	Baste	baste	IN
7223	513	2	it	-PRON-	PRP
7223	513	3	well	well	RB
7223	513	4	,	,	,
7223	513	5	and	and	CC
7223	513	6	when	when	WRB
7223	513	7	it	-PRON-	PRP
7223	513	8	is	be	VBZ
7223	513	9	finished	finish	VBN
7223	513	10	crush	crush	NN
7223	513	11	the	the	DT
7223	513	12	onions	onion	NNS
7223	513	13	in	in	IN
7223	513	14	the	the	DT
7223	513	15	gravy	gravy	NN
7223	513	16	and	and	CC
7223	513	17	add	add	VB
7223	513	18	some	some	DT
7223	513	19	cream	cream	NN
7223	513	20	.	.	.
7223	514	1	Mix	mix	VB
7223	514	2	together	together	RB
7223	514	3	with	with	IN
7223	514	4	flour	flour	NN
7223	514	5	so	so	IN
7223	514	6	as	as	IN
7223	514	7	to	to	IN
7223	514	8	thicken	thicken	VB
7223	514	9	.	.	.
7223	515	1	[	[	-LRB-
7223	515	2	_	_	NNP
7223	515	3	Mdlle	Mdlle	NNP
7223	515	4	.	.	.
7223	516	1	Spreakers	Spreakers	NNP
7223	516	2	_	_	NNP
7223	516	3	.	.	.
7223	516	4	]	]	-RRB-
7223	517	1	_	_	NNP
7223	517	2	This	this	DT
7223	517	3	is	be	VBZ
7223	517	4	the	the	DT
7223	517	5	demi	demi	NN
7223	517	6	-	-	HYPH
7223	517	7	glaze	glaze	NN
7223	517	8	Sauce	sauce	NN
7223	517	9	which	which	WDT
7223	517	10	is	be	VBZ
7223	517	11	used	use	VBN
7223	517	12	for	for	IN
7223	517	13	all	all	DT
7223	517	14	brown	brown	JJ
7223	517	15	Sauces	Sauces	NNPS
7223	517	16	.	.	.
7223	517	17	_	_	NNP
7223	517	18	Take	take	VB
7223	517	19	one	one	CD
7223	517	20	pound	pound	NN
7223	517	21	of	of	IN
7223	517	22	flour	flour	NN
7223	517	23	,	,	,
7223	517	24	dry	dry	VB
7223	517	25	it	-PRON-	PRP
7223	517	26	in	in	IN
7223	517	27	the	the	DT
7223	517	28	oven	oven	NN
7223	517	29	on	on	IN
7223	517	30	a	a	DT
7223	517	31	tray	tray	NN
7223	517	32	till	till	IN
7223	517	33	it	-PRON-	PRP
7223	517	34	is	be	VBZ
7223	517	35	the	the	DT
7223	517	36	color	color	NN
7223	517	37	of	of	IN
7223	517	38	cocoa	cocoa	NN
7223	517	39	;	;	:
7223	517	40	pass	pass	VB
7223	517	41	it	-PRON-	PRP
7223	517	42	through	through	IN
7223	517	43	a	a	DT
7223	517	44	sieve	sieve	NN
7223	517	45	into	into	IN
7223	517	46	a	a	DT
7223	517	47	saucepan	saucepan	NN
7223	517	48	,	,	,
7223	517	49	moisten	moisten	VB
7223	517	50	it	-PRON-	PRP
7223	517	51	with	with	IN
7223	517	52	stock	stock	NN
7223	517	53	,	,	,
7223	517	54	mixing	mix	VBG
7223	517	55	very	very	RB
7223	517	56	carefully	carefully	RB
7223	517	57	.	.	.
7223	518	1	Boil	boil	VB
7223	518	2	it	-PRON-	PRP
7223	518	3	up	up	RB
7223	518	4	two	two	CD
7223	518	5	or	or	CC
7223	518	6	three	three	CD
7223	518	7	times	time	NNS
7223	518	8	during	during	IN
7223	518	9	forty	forty	CD
7223	518	10	-	-	HYPH
7223	518	11	eight	eight	CD
7223	518	12	hours	hour	NNS
7223	518	13	,	,	,
7223	518	14	adding	add	VBG
7223	518	15	two	two	CD
7223	518	16	carrots	carrot	NNS
7223	518	17	,	,	,
7223	518	18	two	two	CD
7223	518	19	onions	onion	NNS
7223	518	20	,	,	,
7223	518	21	thyme	thyme	NNS
7223	518	22	,	,	,
7223	518	23	bay	bay	NN
7223	518	24	,	,	,
7223	518	25	all	all	DT
7223	518	26	cut	cut	VBD
7223	518	27	up	up	RP
7223	518	28	,	,	,
7223	518	29	which	which	WDT
7223	518	30	you	-PRON-	PRP
7223	518	31	have	have	VBP
7223	518	32	colored	color	VBN
7223	518	33	in	in	IN
7223	518	34	the	the	DT
7223	518	35	frying	frying	NN
7223	518	36	-	-	HYPH
7223	518	37	pan	pan	NN
7223	518	38	,	,	,
7223	518	39	also	also	RB
7223	518	40	some	some	DT
7223	518	41	salt	salt	NN
7223	518	42	and	and	CC
7223	518	43	peppercorns	peppercorn	NNS
7223	518	44	.	.	.
7223	519	1	When	when	WRB
7223	519	2	it	-PRON-	PRP
7223	519	3	is	be	VBZ
7223	519	4	all	all	RB
7223	519	5	cooked	cooked	JJ
7223	519	6	,	,	,
7223	519	7	pass	pass	VB
7223	519	8	it	-PRON-	PRP
7223	519	9	through	through	IN
7223	519	10	a	a	DT
7223	519	11	cloth	cloth	NN
7223	519	12	or	or	CC
7223	519	13	sieve	sieve	VB
7223	519	14	.	.	.
7223	520	1	When	when	WRB
7223	520	2	it	-PRON-	PRP
7223	520	3	is	be	VBZ
7223	520	4	reduced	reduce	VBN
7223	520	5	the	the	DT
7223	520	6	first	first	JJ
7223	520	7	time	time	NN
7223	520	8	,	,	,
7223	520	9	you	-PRON-	PRP
7223	520	10	should	should	MD
7223	520	11	add	add	VB
7223	520	12	some	some	DT
7223	520	13	stock	stock	NN
7223	520	14	,	,	,
7223	520	15	but	but	CC
7223	520	16	by	by	IN
7223	520	17	the	the	DT
7223	520	18	time	time	NN
7223	520	19	it	-PRON-	PRP
7223	520	20	is	be	VBZ
7223	520	21	finished	finish	VBN
7223	520	22	it	-PRON-	PRP
7223	520	23	should	should	MD
7223	520	24	be	be	VB
7223	520	25	fairly	fairly	RB
7223	520	26	thick	thick	JJ
7223	520	27	.	.	.
7223	521	1	It	-PRON-	PRP
7223	521	2	will	will	MD
7223	521	3	keep	keep	VB
7223	521	4	for	for	IN
7223	521	5	a	a	DT
7223	521	6	fortnight	fortnight	NN
7223	521	7	.	.	.
7223	522	1	[	[	-LRB-
7223	522	2	_	_	NNP
7223	522	3	G.	G.	NNP
7223	523	1	Goffaux	Goffaux	NNP
7223	523	2	_	_	NNP
7223	523	3	.	.	.
7223	523	4	]	]	-RRB-
7223	524	1	DUTCH	DUTCH	NNP
7223	524	2	SAUCE	SAUCE	VBN
7223	524	3	FOR	for	IN
7223	524	4	FISH	FISH	NNS
7223	524	5	Take	take	VB
7223	524	6	a	a	DT
7223	524	7	tablespoonful	tablespoonful	NN
7223	524	8	of	of	IN
7223	524	9	flour	flour	NN
7223	524	10	and	and	CC
7223	524	11	three	three	CD
7223	524	12	of	of	IN
7223	524	13	water	water	NN
7223	524	14	;	;	:
7223	524	15	make	make	VB
7223	524	16	it	-PRON-	PRP
7223	524	17	boil	boil	VB
7223	524	18	and	and	CC
7223	524	19	add	add	VB
7223	524	20	the	the	DT
7223	524	21	yolks	yolk	NNS
7223	524	22	of	of	IN
7223	524	23	three	three	CD
7223	524	24	eggs	egg	NNS
7223	524	25	;	;	:
7223	524	26	melt	melt	VB
7223	524	27	one	one	CD
7223	524	28	-	-	HYPH
7223	524	29	half	half	NN
7223	524	30	pound	pound	NN
7223	524	31	of	of	IN
7223	524	32	butter	butter	NN
7223	524	33	and	and	CC
7223	524	34	beat	beat	VBD
7223	524	35	it	-PRON-	PRP
7223	524	36	gently	gently	RB
7223	524	37	into	into	IN
7223	524	38	your	-PRON-	PRP$
7223	524	39	first	first	JJ
7223	524	40	mixture	mixture	NN
7223	524	41	,	,	,
7223	524	42	add	add	VB
7223	524	43	salt	salt	NN
7223	524	44	,	,	,
7223	524	45	the	the	DT
7223	524	46	juice	juice	NN
7223	524	47	of	of	IN
7223	524	48	half	half	PDT
7223	524	49	a	a	DT
7223	524	50	lemon	lemon	NN
7223	524	51	and	and	CC
7223	524	52	a	a	DT
7223	524	53	pinch	pinch	NN
7223	524	54	of	of	IN
7223	524	55	grated	grate	VBN
7223	524	56	nutmeg	nutmeg	NNS
7223	524	57	.	.	.
7223	525	1	Keep	keep	VB
7223	525	2	the	the	DT
7223	525	3	sauce	sauce	NN
7223	525	4	very	very	RB
7223	525	5	hot	hot	JJ
7223	525	6	in	in	IN
7223	525	7	a	a	DT
7223	525	8	_	_	NNP
7223	525	9	bain	bain	NN
7223	525	10	-	-	HYPH
7223	525	11	marie	marie	NNP
7223	525	12	_	_	NNP
7223	525	13	or	or	CC
7223	525	14	in	in	IN
7223	525	15	a	a	DT
7223	525	16	double	double	JJ
7223	525	17	saucepan	saucepan	NN
7223	525	18	.	.	.
7223	526	1	If	if	IN
7223	526	2	you	-PRON-	PRP
7223	526	3	have	have	VBP
7223	526	4	neither	neither	CC
7223	526	5	,	,	,
7223	526	6	keep	keep	VB
7223	526	7	it	-PRON-	PRP
7223	526	8	in	in	IN
7223	526	9	a	a	DT
7223	526	10	large	large	JJ
7223	526	11	cup	cup	NN
7223	526	12	placed	place	VBN
7223	526	13	in	in	IN
7223	526	14	a	a	DT
7223	526	15	saucepan	saucepan	NN
7223	526	16	of	of	IN
7223	526	17	hot	hot	JJ
7223	526	18	water	water	NN
7223	526	19	.	.	.
7223	527	1	[	[	-LRB-
7223	527	2	_	_	NNP
7223	527	3	Mrs	Mrs	NNP
7223	527	4	.	.	.
7223	528	1	Emelie	Emelie	NNP
7223	528	2	Jones	Jones	NNP
7223	528	3	_	_	NNP
7223	528	4	.	.	.
7223	528	5	]	]	-RRB-
7223	529	1	BEARNAISE	BEARNAISE	NNP
7223	529	2	SAUCE	SAUCE	NNP
7223	529	3	(	(	-LRB-
7223	529	4	Very	very	RB
7223	529	5	good	good	JJ
7223	529	6	with	with	IN
7223	529	7	stewed	stew	VBN
7223	529	8	meat	meat	NN
7223	529	9	)	)	-RRB-
7223	529	10	Put	put	VB
7223	529	11	some	some	DT
7223	529	12	onions	onion	NNS
7223	529	13	to	to	TO
7223	529	14	cook	cook	VB
7223	529	15	in	in	IN
7223	529	16	tarragon	tarragon	NNP
7223	529	17	vinegar	vinegar	NN
7223	529	18	and	and	CC
7223	529	19	water	water	NN
7223	529	20	;	;	:
7223	529	21	when	when	WRB
7223	529	22	they	-PRON-	PRP
7223	529	23	are	be	VBP
7223	529	24	half	half	RB
7223	529	25	done	do	VBN
7223	529	26	,	,	,
7223	529	27	add	add	VB
7223	529	28	more	more	JJR
7223	529	29	water	water	NN
7223	529	30	and	and	CC
7223	529	31	throw	throw	VB
7223	529	32	in	in	RP
7223	529	33	a	a	DT
7223	529	34	little	little	JJ
7223	529	35	thyme	thyme	NNS
7223	529	36	and	and	CC
7223	529	37	a	a	DT
7223	529	38	leaf	leaf	NN
7223	529	39	or	or	CC
7223	529	40	two	two	CD
7223	529	41	of	of	IN
7223	529	42	bay	bay	NN
7223	529	43	;	;	:
7223	529	44	let	let	VB
7223	529	45	it	-PRON-	PRP
7223	529	46	cook	cook	VB
7223	529	47	for	for	IN
7223	529	48	one	one	CD
7223	529	49	hour	hour	NN
7223	529	50	and	and	CC
7223	529	51	pass	pass	VB
7223	529	52	it	-PRON-	PRP
7223	529	53	through	through	IN
7223	529	54	a	a	DT
7223	529	55	sieve	sieve	NN
7223	529	56	.	.	.
7223	530	1	Melt	melt	VB
7223	530	2	some	some	DT
7223	530	3	butter	butter	NN
7223	530	4	in	in	IN
7223	530	5	a	a	DT
7223	530	6	pan	pan	NN
7223	530	7	and	and	CC
7223	530	8	thicken	thicken	VB
7223	530	9	it	-PRON-	PRP
7223	530	10	with	with	IN
7223	530	11	flour	flour	NN
7223	530	12	;	;	:
7223	530	13	put	put	VB
7223	530	14	your	-PRON-	PRP$
7223	530	15	vinegar	vinegar	NN
7223	530	16	to	to	IN
7223	530	17	it	-PRON-	PRP
7223	530	18	and	and	CC
7223	530	19	more	more	JJR
7223	530	20	water	water	NN
7223	530	21	if	if	IN
7223	530	22	you	-PRON-	PRP
7223	530	23	think	think	VBP
7223	530	24	it	-PRON-	PRP
7223	530	25	necessary	necessary	JJ
7223	530	26	;	;	:
7223	530	27	stir	stir	VB
7223	530	28	in	in	IN
7223	530	29	salt	salt	NN
7223	530	30	and	and	CC
7223	530	31	pepper	pepper	NN
7223	530	32	and	and	CC
7223	530	33	the	the	DT
7223	530	34	yolks	yolk	NNS
7223	530	35	of	of	IN
7223	530	36	two	two	CD
7223	530	37	eggs	egg	NNS
7223	530	38	or	or	CC
7223	530	39	more	more	JJR
7223	530	40	,	,	,
7223	530	41	according	accord	VBG
7223	530	42	to	to	IN
7223	530	43	the	the	DT
7223	530	44	quantity	quantity	NN
7223	530	45	that	that	WDT
7223	530	46	you	-PRON-	PRP
7223	530	47	wish	wish	VBP
7223	530	48	to	to	TO
7223	530	49	make	make	VB
7223	530	50	.	.	.
7223	531	1	Let	let	VB
7223	531	2	it	-PRON-	PRP
7223	531	3	get	get	VB
7223	531	4	thick	thick	JJ
7223	531	5	,	,	,
7223	531	6	and	and	CC
7223	531	7	just	just	RB
7223	531	8	as	as	IN
7223	531	9	you	-PRON-	PRP
7223	531	10	take	take	VBP
7223	531	11	it	-PRON-	PRP
7223	531	12	off	off	IN
7223	531	13	the	the	DT
7223	531	14	fire	fire	NN
7223	531	15	add	add	VB
7223	531	16	a	a	DT
7223	531	17	sprinkle	sprinkle	NN
7223	531	18	of	of	IN
7223	531	19	chopped	chop	VBN
7223	531	20	parsley	parsley	NN
7223	531	21	and	and	CC
7223	531	22	a	a	DT
7223	531	23	pat	pat	NN
7223	531	24	of	of	IN
7223	531	25	butter	butter	NN
7223	531	26	.	.	.
7223	532	1	This	this	DT
7223	532	2	is	be	VBZ
7223	532	3	a	a	DT
7223	532	4	useful	useful	JJ
7223	532	5	sauce	sauce	NN
7223	532	6	and	and	CC
7223	532	7	it	-PRON-	PRP
7223	532	8	well	well	RB
7223	532	9	repays	repay	VBZ
7223	532	10	the	the	DT
7223	532	11	trouble	trouble	NN
7223	532	12	.	.	.
7223	533	1	[	[	-LRB-
7223	533	2	_	_	NNP
7223	533	3	Mme	Mme	NNP
7223	533	4	.	.	.
7223	534	1	Spinette	Spinette	NNP
7223	534	2	_	_	NNP
7223	534	3	.	.	.
7223	534	4	]	]	-RRB-
7223	535	1	MUSLIN	MUSLIN	NNP
7223	535	2	SAUCE	SAUCE	NNP
7223	535	3	Melt	melt	NN
7223	535	4	a	a	DT
7223	535	5	piece	piece	NN
7223	535	6	of	of	IN
7223	535	7	butter	butter	NN
7223	535	8	the	the	DT
7223	535	9	size	size	NN
7223	535	10	of	of	IN
7223	535	11	an	an	DT
7223	535	12	egg	egg	NN
7223	535	13	,	,	,
7223	535	14	sprinkle	sprinkle	VB
7223	535	15	and	and	CC
7223	535	16	stir	stir	VB
7223	535	17	in	in	IN
7223	535	18	some	some	DT
7223	535	19	flour	flour	NN
7223	535	20	,	,	,
7223	535	21	adding	add	VBG
7223	535	22	water	water	NN
7223	535	23	if	if	IN
7223	535	24	it	-PRON-	PRP
7223	535	25	becomes	become	VBZ
7223	535	26	too	too	RB
7223	535	27	thick	thick	JJ
7223	535	28	.	.	.
7223	536	1	Keep	keep	VB
7223	536	2	stirring	stir	VBG
7223	536	3	over	over	IN
7223	536	4	the	the	DT
7223	536	5	fire	fire	NN
7223	536	6	for	for	IN
7223	536	7	five	five	CD
7223	536	8	minutes	minute	NNS
7223	536	9	,	,	,
7223	536	10	and	and	CC
7223	536	11	,	,	,
7223	536	12	still	still	RB
7223	536	13	stirring	stir	VBG
7223	536	14	,	,	,
7223	536	15	add	add	VB
7223	536	16	pepper	pepper	NN
7223	536	17	and	and	CC
7223	536	18	salt	salt	NN
7223	536	19	and	and	CC
7223	536	20	the	the	DT
7223	536	21	yolks	yolk	NNS
7223	536	22	of	of	IN
7223	536	23	two	two	CD
7223	536	24	eggs	egg	NNS
7223	536	25	.	.	.
7223	537	1	You	-PRON-	PRP
7223	537	2	may	may	MD
7223	537	3	add	add	VB
7223	537	4	the	the	DT
7223	537	5	yolks	yolk	NNS
7223	537	6	of	of	IN
7223	537	7	three	three	CD
7223	537	8	or	or	CC
7223	537	9	four	four	CD
7223	537	10	eggs	egg	NNS
7223	537	11	if	if	IN
7223	537	12	you	-PRON-	PRP
7223	537	13	wish	wish	VBP
7223	537	14	for	for	IN
7223	537	15	a	a	DT
7223	537	16	rich	rich	JJ
7223	537	17	sauce	sauce	NN
7223	537	18	.	.	.
7223	538	1	The	the	DT
7223	538	2	last	last	JJ
7223	538	3	item	item	NN
7223	538	4	is	be	VBZ
7223	538	5	the	the	DT
7223	538	6	juice	juice	NN
7223	538	7	of	of	IN
7223	538	8	a	a	DT
7223	538	9	lemon	lemon	NN
7223	538	10	to	to	IN
7223	538	11	your	-PRON-	PRP$
7223	538	12	taste	taste	NN
7223	538	13	.	.	.
7223	539	1	This	this	DT
7223	539	2	is	be	VBZ
7223	539	3	a	a	DT
7223	539	4	very	very	RB
7223	539	5	popular	popular	JJ
7223	539	6	addition	addition	NN
7223	539	7	to	to	IN
7223	539	8	meat	meat	NN
7223	539	9	.	.	.
7223	540	1	[	[	-LRB-
7223	540	2	_	_	NNP
7223	540	3	Mme	Mme	NNP
7223	540	4	.	.	.
7223	541	1	Spinette	Spinette	NNP
7223	541	2	_	_	NNP
7223	541	3	.	.	.
7223	541	4	]	]	-RRB-
7223	542	1	SAUCE	SAUCE	VBN
7223	542	2	BORDELAISE	BORDELAISE	NNP
7223	542	3	Two	two	CD
7223	542	4	shallots	shallot	NNS
7223	542	5	,	,	,
7223	542	6	ten	ten	CD
7223	542	7	tarragon	tarragon	NN
7223	542	8	leaves	leave	VBZ
7223	542	9	all	all	DT
7223	542	10	chopped	chop	VBN
7223	542	11	,	,	,
7223	542	12	are	be	VBP
7223	542	13	put	put	VBN
7223	542	14	into	into	IN
7223	542	15	a	a	DT
7223	542	16	very	very	RB
7223	542	17	small	small	JJ
7223	542	18	saucepan	saucepan	NN
7223	542	19	.	.	.
7223	543	1	Add	add	VB
7223	543	2	a	a	DT
7223	543	3	large	large	JJ
7223	543	4	glass	glass	NN
7223	543	5	of	of	IN
7223	543	6	claret	claret	NN
7223	543	7	,	,	,
7223	543	8	a	a	DT
7223	543	9	dessert	dessert	NN
7223	543	10	-	-	HYPH
7223	543	11	spoonful	spoonful	JJ
7223	543	12	of	of	IN
7223	543	13	butter	butter	NN
7223	543	14	,	,	,
7223	543	15	and	and	CC
7223	543	16	let	let	VB
7223	543	17	it	-PRON-	PRP
7223	543	18	all	all	DT
7223	543	19	reduce	reduce	VB
7223	543	20	together	together	RB
7223	543	21	.	.	.
7223	544	1	Add	add	VB
7223	544	2	salt	salt	NN
7223	544	3	,	,	,
7223	544	4	pepper	pepper	NN
7223	544	5	,	,	,
7223	544	6	three	three	CD
7223	544	7	dessert	dessert	NN
7223	544	8	-	-	HYPH
7223	544	9	spoonfuls	spoonful	NNS
7223	544	10	of	of	IN
7223	544	11	demi	demi	NN
7223	544	12	-	-	HYPH
7223	544	13	glaze	glaze	NN
7223	544	14	,	,	,
7223	544	15	let	let	VB
7223	544	16	it	-PRON-	PRP
7223	544	17	come	come	VB
7223	544	18	to	to	IN
7223	544	19	the	the	DT
7223	544	20	boil	boil	NN
7223	544	21	,	,	,
7223	544	22	and	and	CC
7223	544	23	stir	stir	VB
7223	544	24	in	in	IN
7223	544	25	two	two	CD
7223	544	26	dessert	dessert	NN
7223	544	27	-	-	HYPH
7223	544	28	spoonfuls	spoonful	NNS
7223	544	29	of	of	IN
7223	544	30	butter	butter	NN
7223	544	31	.	.	.
7223	545	1	[	[	-LRB-
7223	545	2	_	_	NNP
7223	545	3	Georges	Georges	NNP
7223	545	4	Goffaux	Goffaux	NNP
7223	545	5	_	_	NNP
7223	545	6	.	.	.
7223	545	7	]	]	-RRB-
7223	546	1	POOR	POOR	NNP
7223	546	2	MAN	MAN	NNP
7223	546	3	'S	be	VBZ
7223	546	4	SAUCE	SAUCE	VBN
7223	546	5	Even	even	RB
7223	546	6	a	a	DT
7223	546	7	piece	piece	NN
7223	546	8	of	of	IN
7223	546	9	meat	meat	NN
7223	546	10	of	of	IN
7223	546	11	poor	poor	JJ
7223	546	12	quality	quality	NN
7223	546	13	is	be	VBZ
7223	546	14	much	much	RB
7223	546	15	liked	like	VBN
7223	546	16	if	if	IN
7223	546	17	it	-PRON-	PRP
7223	546	18	has	have	VBZ
7223	546	19	the	the	DT
7223	546	20	following	follow	VBG
7223	546	21	sauce	sauce	NN
7223	546	22	poured	pour	VBD
7223	546	23	over	over	IN
7223	546	24	it	-PRON-	PRP
7223	546	25	when	when	WRB
7223	546	26	served	serve	VBN
7223	546	27	.	.	.
7223	547	1	Put	put	VB
7223	547	2	a	a	DT
7223	547	3	little	little	JJ
7223	547	4	milk	milk	NN
7223	547	5	,	,	,
7223	547	6	say	say	VBP
7223	547	7	a	a	DT
7223	547	8	cupful	cupful	JJ
7223	547	9	,	,	,
7223	547	10	in	in	IN
7223	547	11	a	a	DT
7223	547	12	saucepan	saucepan	NN
7223	547	13	,	,	,
7223	547	14	with	with	IN
7223	547	15	salt	salt	NN
7223	547	16	and	and	CC
7223	547	17	pepper	pepper	NN
7223	547	18	;	;	:
7223	547	19	let	let	VB
7223	547	20	it	-PRON-	PRP
7223	547	21	heat	heat	VB
7223	547	22	.	.	.
7223	548	1	Chop	chop	VB
7223	548	2	up	up	RP
7223	548	3	a	a	DT
7223	548	4	handful	handful	NN
7223	548	5	of	of	IN
7223	548	6	shallots	shallot	NNS
7223	548	7	and	and	CC
7223	548	8	a	a	DT
7223	548	9	quarter	quarter	NN
7223	548	10	as	as	RB
7223	548	11	much	much	JJ
7223	548	12	of	of	IN
7223	548	13	parsley	parsley	NN
7223	548	14	that	that	WDT
7223	548	15	is	be	VBZ
7223	548	16	well	well	RB
7223	548	17	washed	wash	VBN
7223	548	18	.	.	.
7223	549	1	Throw	throw	VB
7223	549	2	them	-PRON-	PRP
7223	549	3	into	into	IN
7223	549	4	the	the	DT
7223	549	5	milk	milk	NN
7223	549	6	;	;	:
7223	549	7	let	let	VB
7223	549	8	it	-PRON-	PRP
7223	549	9	boil	boil	VB
7223	549	10	,	,	,
7223	549	11	and	and	CC
7223	549	12	when	when	WRB
7223	549	13	the	the	DT
7223	549	14	shallots	shallot	NNS
7223	549	15	are	be	VBP
7223	549	16	tender	tender	JJ
7223	549	17	the	the	DT
7223	549	18	sauce	sauce	NN
7223	549	19	is	be	VBZ
7223	549	20	ready	ready	JJ
7223	549	21	.	.	.
7223	550	1	If	if	IN
7223	550	2	you	-PRON-	PRP
7223	550	3	have	have	VBP
7223	550	4	no	no	DT
7223	550	5	milk	milk	NN
7223	550	6	,	,	,
7223	550	7	use	use	VB
7223	550	8	water	water	NN
7223	550	9	;	;	:
7223	550	10	but	but	CC
7223	550	11	in	in	IN
7223	550	12	that	that	DT
7223	550	13	case	case	NN
7223	550	14	let	let	VB
7223	550	15	it	-PRON-	PRP
7223	550	16	be	be	VB
7223	550	17	strongly	strongly	RB
7223	550	18	flavored	flavor	VBN
7223	550	19	with	with	IN
7223	550	20	vinegar	vinegar	NN
7223	550	21	.	.	.
7223	551	1	THE	the	DT
7223	551	2	GOOD	GOOD	NNP
7223	551	3	WIFE	WIFE	NNP
7223	551	4	'S	be	VBZ
7223	551	5	SAUCE	SAUCE	NNP
7223	551	6	This	this	DT
7223	551	7	sauce	sauce	NN
7223	551	8	is	be	VBZ
7223	551	9	indispensable	indispensable	JJ
7223	551	10	to	to	IN
7223	551	11	any	any	DT
7223	551	12	one	one	NN
7223	551	13	who	who	WP
7223	551	14	wishes	wish	VBZ
7223	551	15	to	to	TO
7223	551	16	use	use	VB
7223	551	17	up	up	RP
7223	551	18	slices	slice	NNS
7223	551	19	of	of	IN
7223	551	20	cold	cold	JJ
7223	551	21	mutton	mutton	NN
7223	551	22	.	.	.
7223	552	1	Trim	trim	VB
7223	552	2	your	-PRON-	PRP$
7223	552	3	slices	slice	NNS
7223	552	4	,	,	,
7223	552	5	take	take	VB
7223	552	6	away	away	RB
7223	552	7	skin	skin	NN
7223	552	8	and	and	CC
7223	552	9	fat	fat	NN
7223	552	10	and	and	CC
7223	552	11	pour	pour	VB
7223	552	12	on	on	IN
7223	552	13	them	-PRON-	PRP
7223	552	14	the	the	DT
7223	552	15	following	follow	VBG
7223	552	16	cold	cold	JJ
7223	552	17	sauce	sauce	NN
7223	552	18	.	.	.
7223	553	1	Hard	hard	JJ
7223	553	2	-	-	HYPH
7223	553	3	boil	boil	VB
7223	553	4	three	three	CD
7223	553	5	eggs	egg	NNS
7223	553	6	,	,	,
7223	553	7	let	let	VB
7223	553	8	them	-PRON-	PRP
7223	553	9	get	get	VB
7223	553	10	cold	cold	JJ
7223	553	11	.	.	.
7223	554	1	Crumble	crumble	VB
7223	554	2	the	the	DT
7223	554	3	yolks	yolk	NNS
7223	554	4	in	in	IN
7223	554	5	a	a	DT
7223	554	6	cup	cup	NN
7223	554	7	,	,	,
7223	554	8	adding	add	VBG
7223	554	9	slowly	slowly	RB
7223	554	10	a	a	DT
7223	554	11	tablespoonful	tablespoonful	NN
7223	554	12	of	of	IN
7223	554	13	oil	oil	NN
7223	554	14	,	,	,
7223	554	15	salt	salt	NN
7223	554	16	,	,	,
7223	554	17	pepper	pepper	NN
7223	554	18	,	,	,
7223	554	19	a	a	DT
7223	554	20	little	little	JJ
7223	554	21	mustard	mustard	NN
7223	554	22	,	,	,
7223	554	23	a	a	DT
7223	554	24	teaspoonful	teaspoonful	NN
7223	554	25	of	of	IN
7223	554	26	vinegar	vinegar	NN
7223	554	27	;	;	:
7223	554	28	then	then	RB
7223	554	29	chop	chop	VB
7223	554	30	the	the	DT
7223	554	31	whites	white	NNS
7223	554	32	of	of	IN
7223	554	33	egg	egg	NN
7223	554	34	,	,	,
7223	554	35	with	with	IN
7223	554	36	a	a	DT
7223	554	37	scrap	scrap	NN
7223	554	38	of	of	IN
7223	554	39	onion	onion	NN
7223	554	40	,	,	,
7223	554	41	and	and	CC
7223	554	42	if	if	IN
7223	554	43	you	-PRON-	PRP
7223	554	44	have	have	VBP
7223	554	45	them	-PRON-	PRP
7223	554	46	,	,	,
7223	554	47	some	some	DT
7223	554	48	capers	caper	NNS
7223	554	49	.	.	.
7223	555	1	Mix	mix	VB
7223	555	2	all	all	DT
7223	555	3	together	together	RB
7223	555	4	and	and	CC
7223	555	5	pour	pour	VB
7223	555	6	it	-PRON-	PRP
7223	555	7	over	over	IN
7223	555	8	the	the	DT
7223	555	9	cold	cold	JJ
7223	555	10	meat	meat	NN
7223	555	11	.	.	.
7223	556	1	CREAM	cream	NN
7223	556	2	SAUCE	SAUCE	VBD
7223	556	3	Roll	roll	VB
7223	556	4	a	a	DT
7223	556	5	lump	lump	NN
7223	556	6	of	of	IN
7223	556	7	butter	butter	NN
7223	556	8	in	in	IN
7223	556	9	flour	flour	NN
7223	556	10	,	,	,
7223	556	11	put	put	VB
7223	556	12	it	-PRON-	PRP
7223	556	13	in	in	IN
7223	556	14	a	a	DT
7223	556	15	pan	pan	NN
7223	556	16	on	on	IN
7223	556	17	the	the	DT
7223	556	18	fire	fire	NN
7223	556	19	,	,	,
7223	556	20	and	and	CC
7223	556	21	as	as	IN
7223	556	22	it	-PRON-	PRP
7223	556	23	melts	melt	VBZ
7223	556	24	add	add	VBP
7223	556	25	pepper	pepper	NN
7223	556	26	and	and	CC
7223	556	27	salt	salt	NN
7223	556	28	.	.	.
7223	557	1	Stir	stir	VB
7223	557	2	it	-PRON-	PRP
7223	557	3	,	,	,
7223	557	4	and	and	CC
7223	557	5	as	as	IN
7223	557	6	it	-PRON-	PRP
7223	557	7	thickens	thicken	VBZ
7223	557	8	add	add	VBP
7223	557	9	a	a	DT
7223	557	10	little	little	JJ
7223	557	11	milk	milk	NN
7223	557	12	;	;	:
7223	557	13	let	let	VB
7223	557	14	it	-PRON-	PRP
7223	557	15	simmer	simmer	VB
7223	557	16	and	and	CC
7223	557	17	keep	keep	VB
7223	557	18	on	on	RP
7223	557	19	stirring	stir	VBG
7223	557	20	it	-PRON-	PRP
7223	557	21	.	.	.
7223	558	1	You	-PRON-	PRP
7223	558	2	will	will	MD
7223	558	3	never	never	RB
7223	558	4	get	get	VB
7223	558	5	a	a	DT
7223	558	6	good	good	JJ
7223	558	7	white	white	JJ
7223	558	8	sauce	sauce	NN
7223	558	9	unless	unless	IN
7223	558	10	you	-PRON-	PRP
7223	558	11	season	season	VBP
7223	558	12	it	-PRON-	PRP
7223	558	13	well	well	RB
7223	558	14	and	and	CC
7223	558	15	let	let	VB
7223	558	16	it	-PRON-	PRP
7223	558	17	simmer	simmer	VB
7223	558	18	for	for	IN
7223	558	19	a	a	DT
7223	558	20	quarter	quarter	NN
7223	558	21	of	of	IN
7223	558	22	an	an	DT
7223	558	23	hour	hour	NN
7223	558	24	.	.	.
7223	559	1	Strain	strain	VB
7223	559	2	it	-PRON-	PRP
7223	559	3	,	,	,
7223	559	4	heat	heat	VB
7223	559	5	it	-PRON-	PRP
7223	559	6	again	again	RB
7223	559	7	,	,	,
7223	559	8	and	and	CC
7223	559	9	serve	serve	VB
7223	559	10	it	-PRON-	PRP
7223	559	11	for	for	IN
7223	559	12	fish	fish	NN
7223	559	13	,	,	,
7223	559	14	potatoes	potato	NNS
7223	559	15	,	,	,
7223	559	16	chicken	chicken	NN
7223	559	17	.	.	.
7223	560	1	SAUCE	SAUCE	VBN
7223	560	2	MAÎTRE	MAÎTRE	NNP
7223	560	3	D'HÔTEL	d'hôtel	NN
7223	560	4	Every	every	DT
7223	560	5	one	one	NN
7223	560	6	likes	like	VBZ
7223	560	7	this	this	DT
7223	560	8	sauce	sauce	NN
7223	560	9	for	for	IN
7223	560	10	either	either	DT
7223	560	11	meat	meat	NN
7223	560	12	or	or	CC
7223	560	13	fish	fish	NN
7223	560	14	.	.	.
7223	561	1	In	in	IN
7223	561	2	a	a	DT
7223	561	3	double	double	JJ
7223	561	4	saucepan	saucepan	NN
7223	561	5	melt	melt	NN
7223	561	6	a	a	DT
7223	561	7	lump	lump	NN
7223	561	8	of	of	IN
7223	561	9	butter	butter	NN
7223	561	10	,	,	,
7223	561	11	flavor	flavor	VB
7223	561	12	it	-PRON-	PRP
7223	561	13	with	with	IN
7223	561	14	salt	salt	NN
7223	561	15	,	,	,
7223	561	16	pepper	pepper	NN
7223	561	17	,	,	,
7223	561	18	some	some	DT
7223	561	19	minced	mince	VBN
7223	561	20	parsley	parsley	NN
7223	561	21	that	that	IN
7223	561	22	you	-PRON-	PRP
7223	561	23	had	have	VBD
7223	561	24	first	first	RB
7223	561	25	rubbed	rub	VBN
7223	561	26	on	on	IN
7223	561	27	a	a	DT
7223	561	28	raw	raw	JJ
7223	561	29	slice	slice	NN
7223	561	30	of	of	IN
7223	561	31	onion	onion	NN
7223	561	32	,	,	,
7223	561	33	and	and	CC
7223	561	34	some	some	DT
7223	561	35	lemon	lemon	NN
7223	561	36	-	-	HYPH
7223	561	37	juice	juice	NN
7223	561	38	.	.	.
7223	562	1	Use	use	VB
7223	562	2	vinegar	vinegar	NN
7223	562	3	instead	instead	RB
7223	562	4	of	of	IN
7223	562	5	the	the	DT
7223	562	6	lemon	lemon	NN
7223	562	7	if	if	IN
7223	562	8	you	-PRON-	PRP
7223	562	9	wish	wish	VBP
7223	562	10	,	,	,
7223	562	11	but	but	CC
7223	562	12	do	do	VBP
7223	562	13	not	not	RB
7223	562	14	forget	forget	VB
7223	562	15	that	that	IN
7223	562	16	it	-PRON-	PRP
7223	562	17	does	do	VBZ
7223	562	18	not	not	RB
7223	562	19	require	require	VB
7223	562	20	so	so	RB
7223	562	21	much	much	JJ
7223	562	22	vinegar	vinegar	NN
7223	562	23	.	.	.
7223	563	1	Mix	mix	VB
7223	563	2	it	-PRON-	PRP
7223	563	3	with	with	IN
7223	563	4	a	a	DT
7223	563	5	fork	fork	NN
7223	563	6	and	and	CC
7223	563	7	serve	serve	VB
7223	563	8	it	-PRON-	PRP
7223	563	9	warm	warm	JJ
7223	563	10	;	;	:
7223	563	11	do	do	VB
7223	563	12	not	not	RB
7223	563	13	let	let	VB
7223	563	14	it	-PRON-	PRP
7223	563	15	bubble	bubble	VB
7223	563	16	.	.	.
7223	564	1	SAUCE	SAUCE	VBN
7223	564	2	AU	AU	NNP
7223	564	3	DIABLE	DIABLE	NNS
7223	564	4	(	(	-LRB-
7223	564	5	For	for	IN
7223	564	6	cold	cold	JJ
7223	564	7	meats	meat	NNS
7223	564	8	)	)	-RRB-
7223	564	9	Take	take	VB
7223	564	10	a	a	DT
7223	564	11	shallot	shallot	NN
7223	564	12	or	or	CC
7223	564	13	two	two	CD
7223	564	14	,	,	,
7223	564	15	according	accord	VBG
7223	564	16	to	to	IN
7223	564	17	quantity	quantity	NN
7223	564	18	of	of	IN
7223	564	19	sauce	sauce	NN
7223	564	20	needed	need	VBN
7223	564	21	,	,	,
7223	564	22	slice	slice	VB
7223	564	23	very	very	RB
7223	564	24	finely	finely	RB
7223	564	25	,	,	,
7223	564	26	shred	shre	VBD
7223	564	27	a	a	DT
7223	564	28	little	little	JJ
7223	564	29	parsley	parsley	NN
7223	564	30	,	,	,
7223	564	31	put	put	VBN
7223	564	32	both	both	DT
7223	564	33	into	into	IN
7223	564	34	the	the	DT
7223	564	35	sauce	sauce	NN
7223	564	36	-	-	HYPH
7223	564	37	boat	boat	NN
7223	564	38	,	,	,
7223	564	39	with	with	IN
7223	564	40	salt	salt	NN
7223	564	41	,	,	,
7223	564	42	pepper	pepper	NN
7223	564	43	,	,	,
7223	564	44	and	and	CC
7223	564	45	mustard	mustard	NN
7223	564	46	to	to	TO
7223	564	47	taste	taste	VB
7223	564	48	;	;	:
7223	564	49	add	add	VB
7223	564	50	oil	oil	NN
7223	564	51	and	and	CC
7223	564	52	vinegar	vinegar	NN
7223	564	53	in	in	IN
7223	564	54	proportion	proportion	NN
7223	564	55	of	of	IN
7223	564	56	one	one	CD
7223	564	57	dessert	dessert	NN
7223	564	58	-	-	HYPH
7223	564	59	spoonful	spoonful	JJ
7223	564	60	of	of	IN
7223	564	61	vinegar	vinegar	NN
7223	564	62	to	to	IN
7223	564	63	two	two	CD
7223	564	64	table	table	NN
7223	564	65	-	-	HYPH
7223	564	66	spoonfuls	spoonful	NNS
7223	564	67	of	of	IN
7223	564	68	oil	oil	NN
7223	564	69	,	,	,
7223	564	70	till	till	IN
7223	564	71	sufficient	sufficient	JJ
7223	564	72	quantity	quantity	NN
7223	564	73	.	.	.
7223	565	1	FRICASSEE	FRICASSEE	NNP
7223	565	2	OF	of	IN
7223	565	3	PIGEONS	pigeon	NNS
7223	565	4	Put	put	VBP
7223	565	5	your	-PRON-	PRP$
7223	565	6	pieces	piece	NNS
7223	565	7	of	of	IN
7223	565	8	pigeon	pigeon	NN
7223	565	9	into	into	IN
7223	565	10	a	a	DT
7223	565	11	stew	stew	NN
7223	565	12	-	-	HYPH
7223	565	13	pan	pan	NN
7223	565	14	in	in	IN
7223	565	15	butter	butter	NN
7223	565	16	,	,	,
7223	565	17	and	and	CC
7223	565	18	let	let	VB
7223	565	19	it	-PRON-	PRP
7223	565	20	cook	cook	VB
7223	565	21	with	with	IN
7223	565	22	the	the	DT
7223	565	23	pigeons	pigeon	NNS
7223	565	24	.	.	.
7223	566	1	Then	then	RB
7223	566	2	add	add	VB
7223	566	3	one	one	CD
7223	566	4	carrot	carrot	NN
7223	566	5	,	,	,
7223	566	6	two	two	CD
7223	566	7	onions	onion	NNS
7223	566	8	,	,	,
7223	566	9	two	two	CD
7223	566	10	sprigs	sprig	NNS
7223	566	11	of	of	IN
7223	566	12	parsley	parsley	NNP
7223	566	13	,	,	,
7223	566	14	a	a	DT
7223	566	15	leaf	leaf	NN
7223	566	16	of	of	IN
7223	566	17	sage	sage	NN
7223	566	18	,	,	,
7223	566	19	five	five	CD
7223	566	20	juniper	juniper	NN
7223	566	21	berries	berry	NNS
7223	566	22	,	,	,
7223	566	23	and	and	CC
7223	566	24	a	a	DT
7223	566	25	very	very	RB
7223	566	26	little	little	JJ
7223	566	27	nutmeg	nutmeg	NN
7223	566	28	.	.	.
7223	567	1	Stir	stir	VB
7223	567	2	it	-PRON-	PRP
7223	567	3	all	all	DT
7223	567	4	for	for	IN
7223	567	5	a	a	DT
7223	567	6	few	few	JJ
7223	567	7	minutes	minute	NNS
7223	567	8	,	,	,
7223	567	9	and	and	CC
7223	567	10	then	then	RB
7223	567	11	,	,	,
7223	567	12	and	and	CC
7223	567	13	only	only	RB
7223	567	14	then	then	RB
7223	567	15	,	,	,
7223	567	16	add	add	VB
7223	567	17	a	a	DT
7223	567	18	half	half	JJ
7223	567	19	-	-	HYPH
7223	567	20	cupful	cupful	JJ
7223	567	21	of	of	IN
7223	567	22	water	water	NN
7223	567	23	and	and	CC
7223	567	24	Liebig	Liebig	NNP
7223	567	25	,	,	,
7223	567	26	two	two	CD
7223	567	27	rusks	rusk	NNS
7223	567	28	or	or	CC
7223	567	29	dry	dry	JJ
7223	567	30	biscuits	biscuit	NNS
7223	567	31	in	in	IN
7223	567	32	pieces	piece	NNS
7223	567	33	,	,	,
7223	567	34	the	the	DT
7223	567	35	juice	juice	NN
7223	567	36	of	of	IN
7223	567	37	a	a	DT
7223	567	38	lemon	lemon	NN
7223	567	39	.	.	.
7223	568	1	Put	put	VB
7223	568	2	it	-PRON-	PRP
7223	568	3	all	all	DT
7223	568	4	on	on	IN
7223	568	5	the	the	DT
7223	568	6	side	side	NN
7223	568	7	of	of	IN
7223	568	8	the	the	DT
7223	568	9	fire	fire	NN
7223	568	10	,	,	,
7223	568	11	cover	cover	VB
7223	568	12	the	the	DT
7223	568	13	saucepan	saucepan	NN
7223	568	14	and	and	CC
7223	568	15	let	let	VB
7223	568	16	it	-PRON-	PRP
7223	568	17	cook	cook	VB
7223	568	18	gently	gently	RB
7223	568	19	for	for	IN
7223	568	20	an	an	DT
7223	568	21	hour	hour	NN
7223	568	22	and	and	CC
7223	568	23	a	a	DT
7223	568	24	half	half	NN
7223	568	25	.	.	.
7223	569	1	[	[	-LRB-
7223	569	2	_	_	NNP
7223	569	3	Mme	Mme	NNP
7223	569	4	.	.	.
7223	570	1	Vandervalle	Vandervalle	NNP
7223	570	2	_	_	NNP
7223	570	3	.	.	.
7223	570	4	]	]	-RRB-
7223	571	1	HUNTER	HUNTER	NNP
7223	571	2	'S	'S	NNP
7223	571	3	HARE	HARE	NNP
7223	571	4	Cut	Cut	NNP
7223	571	5	the	the	DT
7223	571	6	hare	hare	NN
7223	571	7	in	in	IN
7223	571	8	pieces	piece	NNS
7223	571	9	and	and	CC
7223	571	10	cook	cook	VB
7223	571	11	it	-PRON-	PRP
7223	571	12	in	in	IN
7223	571	13	the	the	DT
7223	571	14	oven	oven	NN
7223	571	15	in	in	IN
7223	571	16	butter	butter	NN
7223	571	17	,	,	,
7223	571	18	pepper	pepper	NN
7223	571	19	and	and	CC
7223	571	20	salt	salt	NN
7223	571	21	,	,	,
7223	571	22	turning	turn	VBG
7223	571	23	it	-PRON-	PRP
7223	571	24	now	now	RB
7223	571	25	and	and	CC
7223	571	26	then	then	RB
7223	571	27	so	so	IN
7223	571	28	that	that	IN
7223	571	29	it	-PRON-	PRP
7223	571	30	does	do	VBZ
7223	571	31	not	not	RB
7223	571	32	get	get	VB
7223	571	33	dry	dry	JJ
7223	571	34	.	.	.
7223	572	1	Then	then	RB
7223	572	2	prepare	prepare	VB
7223	572	3	Hunter	Hunter	NNP
7223	572	4	's	's	POS
7223	572	5	Sauce	sauce	NN
7223	572	6	.	.	.
7223	573	1	Melt	melt	VB
7223	573	2	a	a	DT
7223	573	3	bit	bit	NN
7223	573	4	of	of	IN
7223	573	5	butter	butter	NN
7223	573	6	the	the	DT
7223	573	7	size	size	NN
7223	573	8	of	of	IN
7223	573	9	an	an	DT
7223	573	10	egg	egg	NN
7223	573	11	and	and	CC
7223	573	12	add	add	VB
7223	573	13	flour	flour	NN
7223	573	14	,	,	,
7223	573	15	letting	let	VBG
7223	573	16	it	-PRON-	PRP
7223	573	17	brown	brown	VB
7223	573	18	,	,	,
7223	573	19	fry	fry	NN
7223	573	20	in	in	IN
7223	573	21	it	-PRON-	PRP
7223	573	22	plenty	plenty	JJ
7223	573	23	of	of	IN
7223	573	24	chopped	chopped	JJ
7223	573	25	onions	onion	NNS
7223	573	26	and	and	CC
7223	573	27	shallots	shallot	NNS
7223	573	28	,	,	,
7223	573	29	adding	add	VBG
7223	573	30	tarragon	tarragon	NNP
7223	573	31	vinegar	vinegar	NNP
7223	573	32	,	,	,
7223	573	33	cayenne	cayenne	NN
7223	573	34	and	and	CC
7223	573	35	pepper	pepper	NN
7223	573	36	-	-	HYPH
7223	573	37	corns	corn	NNS
7223	573	38	;	;	:
7223	573	39	spice	spice	VB
7223	573	40	it	-PRON-	PRP
7223	573	41	highly	highly	RB
7223	573	42	with	with	IN
7223	573	43	nutmeg	nutmeg	NNP
7223	573	44	,	,	,
7223	573	45	three	three	CD
7223	573	46	cloves	clove	NNS
7223	573	47	,	,	,
7223	573	48	a	a	DT
7223	573	49	sprig	sprig	NN
7223	573	50	of	of	IN
7223	573	51	thyme	thyme	NNS
7223	573	52	and	and	CC
7223	573	53	a	a	DT
7223	573	54	couple	couple	NN
7223	573	55	of	of	IN
7223	573	56	bay	bay	NN
7223	573	57	-	-	HYPH
7223	573	58	leaves	leave	NNS
7223	573	59	.	.	.
7223	574	1	Chop	chop	VB
7223	574	2	up	up	RP
7223	574	3	the	the	DT
7223	574	4	hare	hare	NN
7223	574	5	liver	liver	NN
7223	574	6	,	,	,
7223	574	7	put	put	VBD
7223	574	8	it	-PRON-	PRP
7223	574	9	in	in	IN
7223	574	10	the	the	DT
7223	574	11	sauce	sauce	NN
7223	574	12	and	and	CC
7223	574	13	pass	pass	VB
7223	574	14	all	all	DT
7223	574	15	through	through	IN
7223	574	16	the	the	DT
7223	574	17	sieve	sieve	NN
7223	574	18	.	.	.
7223	575	1	Pour	pour	VB
7223	575	2	the	the	DT
7223	575	3	sauce	sauce	NN
7223	575	4	over	over	IN
7223	575	5	the	the	DT
7223	575	6	hare	hare	NN
7223	575	7	and	and	CC
7223	575	8	add	add	VB
7223	575	9	a	a	DT
7223	575	10	good	good	JJ
7223	575	11	glass	glass	NN
7223	575	12	of	of	IN
7223	575	13	claret	claret	NN
7223	575	14	,	,	,
7223	575	15	or	or	CC
7223	575	16	,	,	,
7223	575	17	for	for	IN
7223	575	18	English	English	NNP
7223	575	19	tastes	taste	NNS
7223	575	20	,	,	,
7223	575	21	of	of	IN
7223	575	22	port	port	NN
7223	575	23	wine	wine	NN
7223	575	24	.	.	.
7223	576	1	If	if	IN
7223	576	2	the	the	DT
7223	576	3	sauce	sauce	NN
7223	576	4	is	be	VBZ
7223	576	5	too	too	RB
7223	576	6	thin	thin	JJ
7223	576	7	,	,	,
7223	576	8	thicken	thicken	VB
7223	576	9	it	-PRON-	PRP
7223	576	10	with	with	IN
7223	576	11	flour	flour	NN
7223	576	12	,	,	,
7223	576	13	and	and	CC
7223	576	14	serve	serve	VB
7223	576	15	all	all	RB
7223	576	16	together	together	RB
7223	576	17	.	.	.
7223	577	1	[	[	-LRB-
7223	577	2	_	_	NNP
7223	577	3	Mme	Mme	NNP
7223	577	4	.	.	.
7223	578	1	Spinette	Spinette	NNP
7223	578	2	_	_	NNP
7223	578	3	.	.	.
7223	578	4	]	]	-RRB-
7223	579	1	FLEMISH	FLEMISH	NNP
7223	579	2	RABBIT	RABBIT	NNP
7223	579	3	Cut	Cut	VBZ
7223	579	4	the	the	DT
7223	579	5	rabbit	rabbit	NN
7223	579	6	into	into	IN
7223	579	7	neat	neat	JJ
7223	579	8	pieces	piece	NNS
7223	579	9	.	.	.
7223	580	1	Put	put	VB
7223	580	2	them	-PRON-	PRP
7223	580	3	into	into	IN
7223	580	4	a	a	DT
7223	580	5	deep	deep	JJ
7223	580	6	frying	frying	NN
7223	580	7	-	-	HYPH
7223	580	8	pan	pan	NN
7223	580	9	and	and	CC
7223	580	10	toss	toss	VB
7223	580	11	them	-PRON-	PRP
7223	580	12	in	in	IN
7223	580	13	butter	butter	NN
7223	580	14	,	,	,
7223	580	15	so	so	IN
7223	580	16	that	that	IN
7223	580	17	each	each	DT
7223	580	18	piece	piece	NN
7223	580	19	is	be	VBZ
7223	580	20	well	well	RB
7223	580	21	browned	brown	VBN
7223	580	22	without	without	IN
7223	580	23	burning	burn	VBG
7223	580	24	the	the	DT
7223	580	25	butter	butter	NN
7223	580	26	.	.	.
7223	581	1	Take	take	VB
7223	581	2	them	-PRON-	PRP
7223	581	3	out	out	IN
7223	581	4	of	of	IN
7223	581	5	the	the	DT
7223	581	6	pan	pan	NN
7223	581	7	and	and	CC
7223	581	8	in	in	IN
7223	581	9	the	the	DT
7223	581	10	same	same	JJ
7223	581	11	butter	butter	NN
7223	581	12	cook	cook	NN
7223	581	13	six	six	CD
7223	581	14	shallots	shallot	NNS
7223	581	15	(	(	-LRB-
7223	581	16	finely	finely	RB
7223	581	17	minced	mince	VBN
7223	581	18	)	)	-RRB-
7223	581	19	till	till	IN
7223	581	20	they	-PRON-	PRP
7223	581	21	are	be	VBP
7223	581	22	brown	brown	JJ
7223	581	23	.	.	.
7223	582	1	Then	then	RB
7223	582	2	return	return	VB
7223	582	3	the	the	DT
7223	582	4	rabbit	rabbit	NN
7223	582	5	to	to	IN
7223	582	6	the	the	DT
7223	582	7	pan	pan	NN
7223	582	8	,	,	,
7223	582	9	seasoning	season	VBG
7223	582	10	all	all	DT
7223	582	11	with	with	IN
7223	582	12	salt	salt	NN
7223	582	13	and	and	CC
7223	582	14	pepper	pepper	NN
7223	582	15	,	,	,
7223	582	16	adding	add	VBG
7223	582	17	as	as	RB
7223	582	18	well	well	RB
7223	582	19	three	three	CD
7223	582	20	bay	bay	NN
7223	582	21	-	-	HYPH
7223	582	22	leaves	leave	NNS
7223	582	23	,	,	,
7223	582	24	two	two	CD
7223	582	25	cloves	clove	NNS
7223	582	26	,	,	,
7223	582	27	and	and	CC
7223	582	28	two	two	CD
7223	582	29	white	white	JJ
7223	582	30	peppers	pepper	NNS
7223	582	31	.	.	.
7223	583	1	If	if	IN
7223	583	2	you	-PRON-	PRP
7223	583	3	have	have	VBP
7223	583	4	any	any	DT
7223	583	5	gravy	gravy	NN
7223	583	6	,	,	,
7223	583	7	add	add	VB
7223	583	8	a	a	DT
7223	583	9	pint	pint	NN
7223	583	10	of	of	IN
7223	583	11	it	-PRON-	PRP
7223	583	12	,	,	,
7223	583	13	but	but	CC
7223	583	14	in	in	IN
7223	583	15	default	default	NN
7223	583	16	of	of	IN
7223	583	17	gravy	gravy	NN
7223	583	18	add	add	VB
7223	583	19	the	the	DT
7223	583	20	same	same	JJ
7223	583	21	quantity	quantity	NN
7223	583	22	of	of	IN
7223	583	23	Bovril	Bovril	NNP
7223	583	24	and	and	CC
7223	583	25	water	water	NN
7223	583	26	.	.	.
7223	584	1	Place	place	NN
7223	584	2	on	on	IN
7223	584	3	the	the	DT
7223	584	4	fire	fire	NN
7223	584	5	till	till	IN
7223	584	6	it	-PRON-	PRP
7223	584	7	boils	boil	VBZ
7223	584	8	,	,	,
7223	584	9	then	then	RB
7223	584	10	draw	draw	VB
7223	584	11	it	-PRON-	PRP
7223	584	12	to	to	IN
7223	584	13	the	the	DT
7223	584	14	side	side	NN
7223	584	15	and	and	CC
7223	584	16	let	let	VB
7223	584	17	it	-PRON-	PRP
7223	584	18	cook	cook	VB
7223	584	19	there	there	RB
7223	584	20	gently	gently	RB
7223	584	21	for	for	IN
7223	584	22	three	three	CD
7223	584	23	-	-	HYPH
7223	584	24	quarters	quarter	NNS
7223	584	25	of	of	IN
7223	584	26	an	an	DT
7223	584	27	hour	hour	NN
7223	584	28	.	.	.
7223	585	1	Just	just	RB
7223	585	2	when	when	WRB
7223	585	3	it	-PRON-	PRP
7223	585	4	is	be	VBZ
7223	585	5	nearly	nearly	RB
7223	585	6	done	do	VBN
7223	585	7	,	,	,
7223	585	8	add	add	VB
7223	585	9	a	a	DT
7223	585	10	little	little	JJ
7223	585	11	vinegar	vinegar	NN
7223	585	12	,	,	,
7223	585	13	more	more	RBR
7223	585	14	or	or	CC
7223	585	15	less	less	RBR
7223	585	16	according	accord	VBG
7223	585	17	to	to	IN
7223	585	18	your	-PRON-	PRP$
7223	585	19	taste	taste	NN
7223	585	20	.	.	.
7223	586	1	This	this	DT
7223	586	2	is	be	VBZ
7223	586	3	served	serve	VBN
7223	586	4	with	with	IN
7223	586	5	boiled	boiled	JJ
7223	586	6	and	and	CC
7223	586	7	well	well	RB
7223	586	8	-	-	HYPH
7223	586	9	drained	drain	VBN
7223	586	10	potatoes	potato	NNS
7223	586	11	.	.	.
7223	587	1	If	if	IN
7223	587	2	the	the	DT
7223	587	3	sauce	sauce	NN
7223	587	4	is	be	VBZ
7223	587	5	not	not	RB
7223	587	6	thick	thick	JJ
7223	587	7	enough	enough	RB
7223	587	8	,	,	,
7223	587	9	add	add	VB
7223	587	10	to	to	IN
7223	587	11	it	-PRON-	PRP
7223	587	12	a	a	DT
7223	587	13	little	little	JJ
7223	587	14	flour	flour	NN
7223	587	15	which	which	WDT
7223	587	16	has	have	VBZ
7223	587	17	been	be	VBN
7223	587	18	first	first	RB
7223	587	19	mixed	mix	VBN
7223	587	20	with	with	IN
7223	587	21	some	some	DT
7223	587	22	cold	cold	JJ
7223	587	23	water	water	NN
7223	587	24	.	.	.
7223	588	1	[	[	-LRB-
7223	588	2	_	_	NNP
7223	588	3	Georges	Georges	NNP
7223	588	4	Kerckeert	Kerckeert	NNP
7223	588	5	_	_	NNP
7223	588	6	.	.	.
7223	588	7	]	]	-RRB-
7223	589	1	ROAST	ROAST	NNP
7223	589	2	KID	KID	NNP
7223	589	3	WITH	with	IN
7223	589	4	VENISON	VENISON	NNP
7223	589	5	SAUCE	SAUCE	VBN
7223	589	6	This	this	DT
7223	589	7	dish	dish	NN
7223	589	8	is	be	VBZ
7223	589	9	very	very	RB
7223	589	10	excellent	excellent	JJ
7223	589	11	with	with	IN
7223	589	12	mutton	mutton	NN
7223	589	13	instead	instead	RB
7223	589	14	of	of	IN
7223	589	15	kid	kid	NN
7223	589	16	;	;	:
7223	589	17	the	the	DT
7223	589	18	meat	meat	NN
7223	589	19	tastes	taste	VBZ
7223	589	20	like	like	IN
7223	589	21	venison	venison	NN
7223	589	22	if	if	IN
7223	589	23	this	this	DT
7223	589	24	recipe	recipe	NN
7223	589	25	is	be	VBZ
7223	589	26	followed	follow	VBN
7223	589	27	:	:	:
7223	589	28	Put	put	VB
7223	589	29	the	the	DT
7223	589	30	meat	meat	NN
7223	589	31	,	,	,
7223	589	32	say	say	VB
7223	589	33	a	a	DT
7223	589	34	shoulder	shoulder	NN
7223	589	35	of	of	IN
7223	589	36	mutton	mutton	NN
7223	589	37	,	,	,
7223	589	38	to	to	TO
7223	589	39	soak	soak	VB
7223	589	40	in	in	IN
7223	589	41	a	a	DT
7223	589	42	bottle	bottle	NN
7223	589	43	of	of	IN
7223	589	44	red	red	JJ
7223	589	45	wine	wine	NN
7223	589	46	,	,	,
7223	589	47	with	with	IN
7223	589	48	a	a	DT
7223	589	49	sliced	sliced	JJ
7223	589	50	carrot	carrot	NN
7223	589	51	,	,	,
7223	589	52	thyme	thyme	NNS
7223	589	53	,	,	,
7223	589	54	bay	bay	NN
7223	589	55	-	-	HYPH
7223	589	56	leaves	leave	NNS
7223	589	57	(	(	-LRB-
7223	589	58	4	4	CD
7223	589	59	)	)	-RRB-
7223	589	60	,	,	,
7223	589	61	six	six	CD
7223	589	62	cloves	clove	NNS
7223	589	63	,	,	,
7223	589	64	fifteen	fifteen	CD
7223	589	65	peppercorns	peppercorn	NNS
7223	589	66	and	and	CC
7223	589	67	a	a	DT
7223	589	68	teaspoonful	teaspoonful	JJ
7223	589	69	of	of	IN
7223	589	70	vinegar	vinegar	NN
7223	589	71	,	,	,
7223	589	72	for	for	IN
7223	589	73	two	two	CD
7223	589	74	hours	hour	NNS
7223	589	75	.	.	.
7223	590	1	Then	then	RB
7223	590	2	bring	bring	VB
7223	590	3	the	the	DT
7223	590	4	liquor	liquor	NN
7223	590	5	to	to	IN
7223	590	6	the	the	DT
7223	590	7	boil	boil	NN
7223	590	8	and	and	CC
7223	590	9	just	just	RB
7223	590	10	before	before	IN
7223	590	11	it	-PRON-	PRP
7223	590	12	is	be	VBZ
7223	590	13	boiling	boil	VBG
7223	590	14	pour	pour	VB
7223	590	15	it	-PRON-	PRP
7223	590	16	over	over	RP
7223	590	17	and	and	CC
7223	590	18	over	over	IN
7223	590	19	the	the	DT
7223	590	20	meat	meat	NN
7223	590	21	.	.	.
7223	591	1	Do	do	VB
7223	591	2	this	this	DT
7223	591	3	pouring	pour	VBG
7223	591	4	over	over	RP
7223	591	5	of	of	IN
7223	591	6	hot	hot	JJ
7223	591	7	liquor	liquor	NN
7223	591	8	for	for	IN
7223	591	9	two	two	CD
7223	591	10	days	day	NNS
7223	591	11	.	.	.
7223	592	1	Then	then	RB
7223	592	2	put	put	VB
7223	592	3	the	the	DT
7223	592	4	meat	meat	NN
7223	592	5	in	in	IN
7223	592	6	the	the	DT
7223	592	7	oven	oven	NN
7223	592	8	with	with	IN
7223	592	9	butter	butter	NN
7223	592	10	,	,	,
7223	592	11	pepper	pepper	NN
7223	592	12	,	,	,
7223	592	13	and	and	CC
7223	592	14	salt	salt	NN
7223	592	15	,	,	,
7223	592	16	till	till	IN
7223	592	17	it	-PRON-	PRP
7223	592	18	is	be	VBZ
7223	592	19	cooked	cook	VBN
7223	592	20	.	.	.
7223	593	1	Sauce	sauce	NN
7223	593	2	:	:	:
7223	593	3	Brown	Brown	NNP
7223	593	4	some	some	DT
7223	593	5	onions	onion	NNS
7223	593	6	in	in	IN
7223	593	7	butter	butter	NN
7223	593	8	and	and	CC
7223	593	9	pour	pour	VB
7223	593	10	in	in	IN
7223	593	11	your	-PRON-	PRP$
7223	593	12	liquor	liquor	NN
7223	593	13	,	,	,
7223	593	14	but	but	CC
7223	593	15	without	without	IN
7223	593	16	the	the	DT
7223	593	17	carrot	carrot	NN
7223	593	18	.	.	.
7223	594	1	Let	let	VB
7223	594	2	it	-PRON-	PRP
7223	594	3	simmer	simmer	VB
7223	594	4	for	for	IN
7223	594	5	three	three	CD
7223	594	6	-	-	HYPH
7223	594	7	quarters	quarter	NNS
7223	594	8	of	of	IN
7223	594	9	an	an	DT
7223	594	10	hour	hour	NN
7223	594	11	,	,	,
7223	594	12	and	and	CC
7223	594	13	pour	pour	VB
7223	594	14	it	-PRON-	PRP
7223	594	15	through	through	IN
7223	594	16	a	a	DT
7223	594	17	sieve	sieve	NN
7223	594	18	.	.	.
7223	595	1	Roll	roll	VB
7223	595	2	a	a	DT
7223	595	3	nut	nut	NN
7223	595	4	of	of	IN
7223	595	5	butter	butter	NN
7223	595	6	in	in	IN
7223	595	7	flour	flour	NN
7223	595	8	and	and	CC
7223	595	9	add	add	VB
7223	595	10	little	little	JJ
7223	595	11	by	by	IN
7223	595	12	little	little	JJ
7223	595	13	the	the	DT
7223	595	14	liquor	liquor	NN
7223	595	15	you	-PRON-	PRP
7223	595	16	have	have	VBP
7223	595	17	from	from	IN
7223	595	18	the	the	DT
7223	595	19	meat	meat	NN
7223	595	20	,	,	,
7223	595	21	then	then	RB
7223	595	22	a	a	DT
7223	595	23	coffee	coffee	NN
7223	595	24	-	-	HYPH
7223	595	25	spoonful	spoonful	JJ
7223	595	26	of	of	IN
7223	595	27	meat	meat	NN
7223	595	28	extract	extract	NN
7223	595	29	and	and	CC
7223	595	30	two	two	CD
7223	595	31	lumps	lump	NNS
7223	595	32	of	of	IN
7223	595	33	sugar	sugar	NN
7223	595	34	.	.	.
7223	596	1	This	this	DT
7223	596	2	sauce	sauce	NN
7223	596	3	ought	ought	MD
7223	596	4	to	to	TO
7223	596	5	be	be	VB
7223	596	6	quite	quite	RB
7223	596	7	thick	thick	JJ
7223	596	8	.	.	.
7223	597	1	It	-PRON-	PRP
7223	597	2	is	be	VBZ
7223	597	3	served	serve	VBN
7223	597	4	with	with	IN
7223	597	5	the	the	DT
7223	597	6	meat	meat	NN
7223	597	7	.	.	.
7223	598	1	[	[	-LRB-
7223	598	2	_	_	NNP
7223	598	3	Mme	Mme	NNP
7223	598	4	.	.	.
7223	599	1	Vandervalle	Vandervalle	NNP
7223	599	2	_	_	NNP
7223	599	3	.	.	.
7223	599	4	]	]	-RRB-
7223	600	1	BAKED	BAKED	NNP
7223	600	2	RABBIT	RABBIT	NNP
7223	600	3	Fry	fry	PRP
7223	600	4	the	the	DT
7223	600	5	pieces	piece	NNS
7223	600	6	of	of	IN
7223	600	7	rabbit	rabbit	NN
7223	600	8	,	,	,
7223	600	9	adding	add	VBG
7223	600	10	three	three	CD
7223	600	11	onions	onion	NNS
7223	600	12	,	,	,
7223	600	13	two	two	CD
7223	600	14	medium	medium	JJ
7223	600	15	potatoes	potato	NNS
7223	600	16	,	,	,
7223	600	17	half	half	PDT
7223	600	18	a	a	DT
7223	600	19	glass	glass	NN
7223	600	20	of	of	IN
7223	600	21	beer	beer	NN
7223	600	22	,	,	,
7223	600	23	a	a	DT
7223	600	24	little	little	JJ
7223	600	25	water	water	NN
7223	600	26	or	or	CC
7223	600	27	stock	stock	NN
7223	600	28	,	,	,
7223	600	29	pepper	pepper	NN
7223	600	30	and	and	CC
7223	600	31	salt	salt	NN
7223	600	32	.	.	.
7223	601	1	Let	let	VB
7223	601	2	it	-PRON-	PRP
7223	601	3	all	all	DT
7223	601	4	bake	bake	VB
7223	601	5	gently	gently	RB
7223	601	6	in	in	IN
7223	601	7	an	an	DT
7223	601	8	earthenware	earthenware	NN
7223	601	9	pot	pot	NN
7223	601	10	for	for	IN
7223	601	11	two	two	CD
7223	601	12	hours	hour	NNS
7223	601	13	,	,	,
7223	601	14	and	and	CC
7223	601	15	then	then	RB
7223	601	16	thicken	thicken	VB
7223	601	17	the	the	DT
7223	601	18	same	same	JJ
7223	601	19	with	with	IN
7223	601	20	flour	flour	NN
7223	601	21	.	.	.
7223	602	1	It	-PRON-	PRP
7223	602	2	is	be	VBZ
7223	602	3	an	an	DT
7223	602	4	improvement	improvement	NN
7223	602	5	to	to	TO
7223	602	6	add	add	VB
7223	602	7	when	when	WRB
7223	602	8	it	-PRON-	PRP
7223	602	9	is	be	VBZ
7223	602	10	being	be	VBG
7223	602	11	cooked	cook	VBN
7223	602	12	two	two	CD
7223	602	13	cloves	clove	NNS
7223	602	14	,	,	,
7223	602	15	two	two	CD
7223	602	16	bay	bay	NN
7223	602	17	-	-	HYPH
7223	602	18	leaves	leave	NNS
7223	602	19	,	,	,
7223	602	20	a	a	DT
7223	602	21	pinch	pinch	NN
7223	602	22	of	of	IN
7223	602	23	nutmeg	nutmeg	NN
7223	602	24	,	,	,
7223	602	25	and	and	CC
7223	602	26	any	any	DT
7223	602	27	fresh	fresh	JJ
7223	602	28	herbs	herb	NNS
7223	602	29	,	,	,
7223	602	30	such	such	JJ
7223	602	31	as	as	IN
7223	602	32	thyme	thyme	NNS
7223	602	33	,	,	,
7223	602	34	parsley	parsley	NN
7223	602	35	,	,	,
7223	602	36	mint	mint	NN
7223	602	37	.	.	.
7223	603	1	[	[	-LRB-
7223	603	2	_	_	NNP
7223	603	3	Mme	Mme	NNP
7223	603	4	.	.	.
7223	604	1	E.	E.	NNP
7223	605	1	Maes	Maes	NNP
7223	605	2	_	_	NNP
7223	605	3	.	.	.
7223	605	4	]	]	-RRB-
7223	606	1	CHICKEN	CHICKEN	NNP
7223	606	2	À	À	NNP
7223	606	3	LA	LA	NNP
7223	606	4	MAX	MAX	NNP
7223	606	5	Chop	Chop	NNP
7223	606	6	up	up	RP
7223	606	7	some	some	DT
7223	606	8	cold	cold	JJ
7223	606	9	chicken	chicken	NN
7223	606	10	into	into	IN
7223	606	11	small	small	JJ
7223	606	12	squares	square	NNS
7223	606	13	,	,	,
7223	606	14	mix	mix	VBP
7223	606	15	with	with	IN
7223	606	16	a	a	DT
7223	606	17	thick	thick	JJ
7223	606	18	white	white	JJ
7223	606	19	sauce	sauce	NN
7223	606	20	,	,	,
7223	606	21	and	and	CC
7223	606	22	let	let	VB
7223	606	23	it	-PRON-	PRP
7223	606	24	heat	heat	VB
7223	606	25	.	.	.
7223	607	1	Put	put	VB
7223	607	2	it	-PRON-	PRP
7223	607	3	on	on	IN
7223	607	4	a	a	DT
7223	607	5	hot	hot	JJ
7223	607	6	dish	dish	NN
7223	607	7	and	and	CC
7223	607	8	cover	cover	NN
7223	607	9	with	with	IN
7223	607	10	fried	fried	JJ
7223	607	11	onions	onion	NNS
7223	607	12	.	.	.
7223	608	1	Put	Put	NNP
7223	608	2	chipped	chip	VBD
7223	608	3	potatoes	potato	NNS
7223	608	4	at	at	IN
7223	608	5	the	the	DT
7223	608	6	ends	end	NNS
7223	608	7	of	of	IN
7223	608	8	the	the	DT
7223	608	9	dish	dish	NN
7223	608	10	and	and	CC
7223	608	11	a	a	DT
7223	608	12	boiled	boil	VBN
7223	608	13	chicory	chicory	NN
7223	608	14	at	at	IN
7223	608	15	either	either	DT
7223	608	16	side	side	NN
7223	608	17	.	.	.
7223	609	1	This	this	DT
7223	609	2	excellent	excellent	JJ
7223	609	3	dish	dish	NN
7223	609	4	has	have	VBZ
7223	609	5	received	receive	VBN
7223	609	6	distinction	distinction	NN
7223	609	7	also	also	RB
7223	609	8	from	from	IN
7223	609	9	its	-PRON-	PRP$
7223	609	10	name	name	NN
7223	609	11	,	,	,
7223	609	12	that	that	DT
7223	609	13	of	of	IN
7223	609	14	the	the	DT
7223	609	15	heroic	heroic	JJ
7223	609	16	and	and	CC
7223	609	17	ingenious	ingenious	JJ
7223	609	18	burgomaster	burgomaster	NN
7223	609	19	of	of	IN
7223	609	20	Brussels	Brussels	NNP
7223	609	21	.	.	.
7223	610	1	[	[	-LRB-
7223	610	2	_	_	NNP
7223	610	3	M.	M.	NNP
7223	611	1	Stuart	Stuart	NNP
7223	611	2	_	_	NNP
7223	611	3	.	.	.
7223	611	4	]	]	-RRB-
7223	612	1	RABBIT	RABBIT	NNP
7223	612	2	À	À	NNP
7223	612	3	LA	LA	NNP
7223	612	4	BORDELAISE	BORDELAISE	NNP
7223	612	5	Cut	Cut	NNP
7223	612	6	a	a	DT
7223	612	7	rabbit	rabbit	NN
7223	612	8	into	into	IN
7223	612	9	joints	joint	NNS
7223	612	10	,	,	,
7223	612	11	cover	cover	VB
7223	612	12	with	with	IN
7223	612	13	vinegar	vinegar	NN
7223	612	14	,	,	,
7223	612	15	chop	chop	NN
7223	612	16	finely	finely	RB
7223	612	17	two	two	CD
7223	612	18	small	small	JJ
7223	612	19	onions	onion	NNS
7223	612	20	,	,	,
7223	612	21	thyme	thyme	NNS
7223	612	22	,	,	,
7223	612	23	pepper	pepper	NN
7223	612	24	,	,	,
7223	612	25	and	and	CC
7223	612	26	salt	salt	NN
7223	612	27	,	,	,
7223	612	28	and	and	CC
7223	612	29	a	a	DT
7223	612	30	little	little	JJ
7223	612	31	grated	grated	JJ
7223	612	32	nutmeg	nutmeg	NNS
7223	612	33	;	;	:
7223	612	34	let	let	VB
7223	612	35	all	all	DT
7223	612	36	soak	soak	VB
7223	612	37	for	for	IN
7223	612	38	twenty	twenty	CD
7223	612	39	-	-	HYPH
7223	612	40	four	four	CD
7223	612	41	hours	hour	NNS
7223	612	42	.	.	.
7223	613	1	Take	take	VB
7223	613	2	out	out	RP
7223	613	3	the	the	DT
7223	613	4	joints	joint	NNS
7223	613	5	and	and	CC
7223	613	6	brown	brown	VB
7223	613	7	gently	gently	RB
7223	613	8	in	in	IN
7223	613	9	a	a	DT
7223	613	10	little	little	JJ
7223	613	11	dripping	dripping	JJ
7223	613	12	;	;	:
7223	613	13	when	when	WRB
7223	613	14	all	all	DT
7223	613	15	are	be	VBP
7223	613	16	nicely	nicely	RB
7223	613	17	browned	brown	VBN
7223	613	18	take	take	VBP
7223	613	19	one	one	CD
7223	613	20	cupful	cupful	NN
7223	613	21	of	of	IN
7223	613	22	the	the	DT
7223	613	23	marmalade	marmalade	NN
7223	613	24	and	and	CC
7223	613	25	stew	stew	NNP
7223	613	26	till	till	IN
7223	613	27	tender	tender	NN
7223	613	28	one	one	CD
7223	613	29	and	and	CC
7223	613	30	a	a	DT
7223	613	31	half	half	NN
7223	613	32	to	to	TO
7223	613	33	two	two	CD
7223	613	34	hours	hour	NNS
7223	613	35	.	.	.
7223	614	1	When	when	WRB
7223	614	2	ready	ready	JJ
7223	614	3	,	,	,
7223	614	4	strain	strain	VB
7223	614	5	off	off	RP
7223	614	6	the	the	DT
7223	614	7	sauce	sauce	NN
7223	614	8	,	,	,
7223	614	9	thicken	thicken	VBN
7223	614	10	nicely	nicely	RB
7223	614	11	with	with	IN
7223	614	12	flour	flour	NN
7223	614	13	,	,	,
7223	614	14	dish	dish	VB
7223	614	15	the	the	DT
7223	614	16	rabbit	rabbit	NN
7223	614	17	,	,	,
7223	614	18	and	and	CC
7223	614	19	pour	pour	VB
7223	614	20	over	over	IN
7223	614	21	the	the	DT
7223	614	22	sauce	sauce	NN
7223	614	23	.	.	.
7223	615	1	LAEKEN	LAEKEN	NNP
7223	615	2	RABBIT	RABBIT	NNP
7223	615	3	Take	take	VBP
7223	615	4	a	a	DT
7223	615	5	medium	medium	JJ
7223	615	6	-	-	HYPH
7223	615	7	sized	sized	JJ
7223	615	8	rabbit	rabbit	NN
7223	615	9	,	,	,
7223	615	10	and	and	CC
7223	615	11	have	have	VBP
7223	615	12	it	-PRON-	PRP
7223	615	13	prepared	prepare	VBN
7223	615	14	and	and	CC
7223	615	15	cut	cut	VBN
7223	615	16	into	into	IN
7223	615	17	joints	joint	NNS
7223	615	18	.	.	.
7223	616	1	Put	put	VB
7223	616	2	the	the	DT
7223	616	3	pieces	piece	NNS
7223	616	4	to	to	TO
7223	616	5	soak	soak	VB
7223	616	6	for	for	IN
7223	616	7	forty	forty	CD
7223	616	8	-	-	HYPH
7223	616	9	eight	eight	CD
7223	616	10	hours	hour	NNS
7223	616	11	in	in	IN
7223	616	12	vinegar	vinegar	NN
7223	616	13	,	,	,
7223	616	14	enough	enough	RB
7223	616	15	to	to	TO
7223	616	16	cover	cover	VB
7223	616	17	them	-PRON-	PRP
7223	616	18	,	,	,
7223	616	19	with	with	IN
7223	616	20	a	a	DT
7223	616	21	sprinkle	sprinkle	NN
7223	616	22	of	of	IN
7223	616	23	fresh	fresh	JJ
7223	616	24	thyme	thyme	NNS
7223	616	25	in	in	IN
7223	616	26	it	-PRON-	PRP
7223	616	27	and	and	CC
7223	616	28	a	a	DT
7223	616	29	small	small	JJ
7223	616	30	onion	onion	NN
7223	616	31	sliced	slice	VBN
7223	616	32	finely	finely	RB
7223	616	33	.	.	.
7223	617	1	After	after	IN
7223	617	2	forty	forty	CD
7223	617	3	-	-	HYPH
7223	617	4	eight	eight	CD
7223	617	5	hours	hour	NNS
7223	617	6	,	,	,
7223	617	7	put	put	VB
7223	617	8	one	one	CD
7223	617	9	-	-	HYPH
7223	617	10	quarter	quarter	NN
7223	617	11	pound	pound	NN
7223	617	12	of	of	IN
7223	617	13	fat	fat	JJ
7223	617	14	bacon	bacon	NN
7223	617	15	,	,	,
7223	617	16	sliced	slice	VBN
7223	617	17	,	,	,
7223	617	18	in	in	IN
7223	617	19	a	a	DT
7223	617	20	pan	pan	NN
7223	617	21	to	to	IN
7223	617	22	melt	melt	NNP
7223	617	23	,	,	,
7223	617	24	and	and	CC
7223	617	25	when	when	WRB
7223	617	26	it	-PRON-	PRP
7223	617	27	has	have	VBZ
7223	617	28	melted	melt	VBN
7223	617	29	,	,	,
7223	617	30	take	take	VB
7223	617	31	out	out	RP
7223	617	32	any	any	DT
7223	617	33	bits	bit	NNS
7223	617	34	that	that	WDT
7223	617	35	remain	remain	VBP
7223	617	36	,	,	,
7223	617	37	and	and	CC
7223	617	38	add	add	VB
7223	617	39	to	to	IN
7223	617	40	the	the	DT
7223	617	41	melted	melted	JJ
7223	617	42	bacon	bacon	NN
7223	617	43	a	a	DT
7223	617	44	bit	bit	NN
7223	617	45	of	of	IN
7223	617	46	butter	butter	NN
7223	617	47	as	as	RB
7223	617	48	big	big	JJ
7223	617	49	as	as	IN
7223	617	50	an	an	DT
7223	617	51	egg	egg	NN
7223	617	52	,	,	,
7223	617	53	which	which	WDT
7223	617	54	let	let	VBD
7223	617	55	melt	melt	NN
7223	617	56	till	till	IN
7223	617	57	it	-PRON-	PRP
7223	617	58	froths	froth	VBZ
7223	617	59	;	;	:
7223	617	60	secondly	secondly	RB
7223	617	61	,	,	,
7223	617	62	sprinkle	sprinkle	VB
7223	617	63	in	in	IN
7223	617	64	a	a	DT
7223	617	65	dessert	dessert	NN
7223	617	66	-	-	HYPH
7223	617	67	spoonful	spoonful	JJ
7223	617	68	of	of	IN
7223	617	69	flour	flour	NN
7223	617	70	.	.	.
7223	618	1	Stir	stir	VB
7223	618	2	it	-PRON-	PRP
7223	618	3	over	over	IN
7223	618	4	the	the	DT
7223	618	5	fire	fire	NN
7223	618	6	,	,	,
7223	618	7	mixing	mix	VBG
7223	618	8	well	well	RB
7223	618	9	till	till	IN
7223	618	10	the	the	DT
7223	618	11	sauce	sauce	NN
7223	618	12	becomes	become	VBZ
7223	618	13	brown	brown	JJ
7223	618	14	,	,	,
7223	618	15	and	and	CC
7223	618	16	then	then	RB
7223	618	17	put	put	VBD
7223	618	18	in	in	RB
7223	618	19	your	-PRON-	PRP$
7223	618	20	marinaded	marinaded	JJ
7223	618	21	pieces	piece	NNS
7223	618	22	of	of	IN
7223	618	23	rabbit	rabbit	NN
7223	618	24	.	.	.
7223	619	1	Add	add	VB
7223	619	2	pepper	pepper	NN
7223	619	3	and	and	CC
7223	619	4	salt	salt	NN
7223	619	5	and	and	CC
7223	619	6	cook	cook	NN
7223	619	7	till	till	IN
7223	619	8	each	each	DT
7223	619	9	piece	piece	NN
7223	619	10	is	be	VBZ
7223	619	11	well	well	RB
7223	619	12	colored	color	VBN
7223	619	13	on	on	IN
7223	619	14	each	each	DT
7223	619	15	side	side	NN
7223	619	16	.	.	.
7223	620	1	When	when	WRB
7223	620	2	they	-PRON-	PRP
7223	620	3	are	be	VBP
7223	620	4	well	well	RB
7223	620	5	colored	color	VBN
7223	620	6	,	,	,
7223	620	7	add	add	VB
7223	620	8	then	then	RB
7223	620	9	the	the	DT
7223	620	10	bunch	bunch	NN
7223	620	11	of	of	IN
7223	620	12	thyme	thyme	NNS
7223	620	13	,	,	,
7223	620	14	the	the	DT
7223	620	15	sliced	sliced	JJ
7223	620	16	onion	onion	NN
7223	620	17	and	and	CC
7223	620	18	half	half	PDT
7223	620	19	the	the	DT
7223	620	20	vinegar	vinegar	NN
7223	620	21	that	that	WDT
7223	620	22	you	-PRON-	PRP
7223	620	23	used	use	VBD
7223	620	24	for	for	IN
7223	620	25	soaking	soak	VBG
7223	620	26	;	;	:
7223	620	27	three	three	CD
7223	620	28	bay	bay	NN
7223	620	29	-	-	HYPH
7223	620	30	leaves	leave	NNS
7223	620	31	,	,	,
7223	620	32	one	one	CD
7223	620	33	dozen	dozen	NN
7223	620	34	dried	dry	VBN
7223	620	35	and	and	CC
7223	620	36	dry	dry	JJ
7223	620	37	prunes	prune	NNS
7223	620	38	,	,	,
7223	620	39	five	five	CD
7223	620	40	lumps	lump	NNS
7223	620	41	of	of	IN
7223	620	42	sugar	sugar	NN
7223	620	43	,	,	,
7223	620	44	half	half	PDT
7223	620	45	a	a	DT
7223	620	46	pint	pint	NN
7223	620	47	of	of	IN
7223	620	48	water	water	NN
7223	620	49	.	.	.
7223	621	1	Cover	cover	VB
7223	621	2	closely	closely	RB
7223	621	3	and	and	CC
7223	621	4	let	let	VB
7223	621	5	it	-PRON-	PRP
7223	621	6	simmer	simmer	VB
7223	621	7	for	for	IN
7223	621	8	two	two	CD
7223	621	9	hours	hour	NNS
7223	621	10	and	and	CC
7223	621	11	a	a	DT
7223	621	12	half	half	NN
7223	621	13	.	.	.
7223	622	1	[	[	-LRB-
7223	622	2	_	_	NNP
7223	622	3	A	a	DT
7223	622	4	Belgian	Belgian	NNP
7223	622	5	at	at	IN
7223	622	6	Droitwich	Droitwich	NNP
7223	622	7	_	_	NNP
7223	622	8	.	.	.
7223	622	9	]	]	-RRB-
7223	623	1	RABBIT	RABBIT	NNP
7223	623	2	Put	Put	VBD
7223	623	3	the	the	DT
7223	623	4	back	back	NN
7223	623	5	and	and	CC
7223	623	6	the	the	DT
7223	623	7	hind	hind	JJ
7223	623	8	legs	leg	NNS
7223	623	9	of	of	IN
7223	623	10	one	one	CD
7223	623	11	or	or	CC
7223	623	12	two	two	CD
7223	623	13	rabbits	rabbit	NNS
7223	623	14	in	in	IN
7223	623	15	an	an	DT
7223	623	16	oven	oven	NN
7223	623	17	,	,	,
7223	623	18	covering	cover	VBG
7223	623	19	the	the	DT
7223	623	20	same	same	JJ
7223	623	21	first	first	RB
7223	623	22	with	with	IN
7223	623	23	a	a	DT
7223	623	24	layer	layer	NN
7223	623	25	of	of	IN
7223	623	26	butter	butter	NN
7223	623	27	(	(	-LRB-
7223	623	28	half	half	JJ
7223	623	29	inch	inch	NN
7223	623	30	thick	thick	JJ
7223	623	31	)	)	-RRB-
7223	623	32	and	and	CC
7223	623	33	then	then	RB
7223	623	34	with	with	IN
7223	623	35	a	a	DT
7223	623	36	layer	layer	NN
7223	623	37	of	of	IN
7223	623	38	French	french	JJ
7223	623	39	mustard	mustard	NN
7223	623	40	,	,	,
7223	623	41	pepper	pepper	NN
7223	623	42	and	and	CC
7223	623	43	salt	salt	NN
7223	623	44	.	.	.
7223	624	1	Roast	roast	NN
7223	624	2	by	by	IN
7223	624	3	a	a	DT
7223	624	4	good	good	JJ
7223	624	5	fire	fire	NN
7223	624	6	for	for	IN
7223	624	7	one	one	CD
7223	624	8	hour	hour	NN
7223	624	9	,	,	,
7223	624	10	baste	baste	VBZ
7223	624	11	often	often	RB
7223	624	12	with	with	IN
7223	624	13	the	the	DT
7223	624	14	juice	juice	NN
7223	624	15	from	from	IN
7223	624	16	the	the	DT
7223	624	17	meat	meat	NN
7223	624	18	and	and	CC
7223	624	19	the	the	DT
7223	624	20	gravy	gravy	NN
7223	624	21	.	.	.
7223	625	1	HARE	hare	VB
7223	625	2	To	to	TO
7223	625	3	be	be	VB
7223	625	4	put	put	VBN
7223	625	5	in	in	IN
7223	625	6	a	a	DT
7223	625	7	pan	pan	NN
7223	625	8	in	in	IN
7223	625	9	the	the	DT
7223	625	10	oven	oven	NN
7223	625	11	:	:	:
7223	625	12	sauce	sauce	NN
7223	625	13	,	,	,
7223	625	14	butter	butter	NN
7223	625	15	,	,	,
7223	625	16	and	and	CC
7223	625	17	a	a	DT
7223	625	18	quarter	quarter	NN
7223	625	19	of	of	IN
7223	625	20	a	a	DT
7223	625	21	pint	pint	NN
7223	625	22	of	of	IN
7223	625	23	cream	cream	NN
7223	625	24	,	,	,
7223	625	25	pepper	pepper	NN
7223	625	26	,	,	,
7223	625	27	salt	salt	NN
7223	625	28	and	and	CC
7223	625	29	some	some	DT
7223	625	30	flour	flour	NN
7223	625	31	to	to	TO
7223	625	32	thicken	thicken	VB
7223	625	33	the	the	DT
7223	625	34	sauce	sauce	NN
7223	625	35	.	.	.
7223	626	1	Before	before	IN
7223	626	2	the	the	DT
7223	626	3	hare	hare	NN
7223	626	4	is	be	VBZ
7223	626	5	put	put	VBN
7223	626	6	in	in	IN
7223	626	7	the	the	DT
7223	626	8	oven	oven	NN
7223	626	9	,	,	,
7223	626	10	cover	cover	VB
7223	626	11	it	-PRON-	PRP
7223	626	12	with	with	IN
7223	626	13	a	a	DT
7223	626	14	thin	thin	JJ
7223	626	15	piece	piece	NN
7223	626	16	of	of	IN
7223	626	17	bacon	bacon	NN
7223	626	18	,	,	,
7223	626	19	which	which	WDT
7223	626	20	must	must	MD
7223	626	21	be	be	VB
7223	626	22	taken	take	VBN
7223	626	23	away	away	RB
7223	626	24	before	before	IN
7223	626	25	the	the	DT
7223	626	26	hare	hare	NN
7223	626	27	is	be	VBZ
7223	626	28	brought	bring	VBN
7223	626	29	to	to	IN
7223	626	30	table	table	NN
7223	626	31	.	.	.
7223	627	1	[	[	-LRB-
7223	627	2	_	_	NNP
7223	627	3	Mdlle	Mdlle	NNP
7223	627	4	.	.	.
7223	628	1	Breakers	Breakers	NNP
7223	628	2	_	_	NNP
7223	628	3	.	.	.
7223	628	4	]	]	-RRB-
7223	629	1	RUM	rum	NN
7223	629	2	OMELETTE	omelette	PDT
7223	629	3	This	this	DT
7223	629	4	simple	simple	JJ
7223	629	5	dish	dish	NN
7223	629	6	is	be	VBZ
7223	629	7	much	much	RB
7223	629	8	liked	like	VBN
7223	629	9	by	by	IN
7223	629	10	gentlemen	gentleman	NNS
7223	629	11	.	.	.
7223	630	1	Break	break	VB
7223	630	2	five	five	CD
7223	630	3	eggs	egg	NNS
7223	630	4	in	in	IN
7223	630	5	a	a	DT
7223	630	6	basin	basin	NN
7223	630	7	,	,	,
7223	630	8	sweeten	sweeten	VB
7223	630	9	them	-PRON-	PRP
7223	630	10	with	with	IN
7223	630	11	castor	castor	NN
7223	630	12	sugar	sugar	NN
7223	630	13	,	,	,
7223	630	14	pour	pour	VBP
7223	630	15	in	in	IN
7223	630	16	a	a	DT
7223	630	17	sherry	sherry	NN
7223	630	18	glassful	glassful	JJ
7223	630	19	of	of	IN
7223	630	20	rum	rum	NN
7223	630	21	.	.	.
7223	631	1	Beat	beat	VB
7223	631	2	them	-PRON-	PRP
7223	631	3	very	very	RB
7223	631	4	hard	hard	RB
7223	631	5	till	till	IN
7223	631	6	they	-PRON-	PRP
7223	631	7	froth	froth	VBP
7223	631	8	.	.	.
7223	632	1	Put	put	VB
7223	632	2	a	a	DT
7223	632	3	bit	bit	NN
7223	632	4	of	of	IN
7223	632	5	fresh	fresh	JJ
7223	632	6	butter	butter	NN
7223	632	7	in	in	IN
7223	632	8	a	a	DT
7223	632	9	shallow	shallow	JJ
7223	632	10	pan	pan	NN
7223	632	11	and	and	CC
7223	632	12	pour	pour	VB
7223	632	13	in	in	IN
7223	632	14	your	-PRON-	PRP$
7223	632	15	eggs	egg	NNS
7223	632	16	.	.	.
7223	633	1	Let	let	VB
7223	633	2	it	-PRON-	PRP
7223	633	3	stay	stay	VB
7223	633	4	on	on	IN
7223	633	5	the	the	DT
7223	633	6	fire	fire	NN
7223	633	7	just	just	RB
7223	633	8	three	three	CD
7223	633	9	minutes	minute	NNS
7223	633	10	and	and	CC
7223	633	11	then	then	RB
7223	633	12	slip	slip	VB
7223	633	13	it	-PRON-	PRP
7223	633	14	off	off	RP
7223	633	15	on	on	IN
7223	633	16	to	to	IN
7223	633	17	a	a	DT
7223	633	18	hot	hot	JJ
7223	633	19	dish	dish	NN
7223	633	20	.	.	.
7223	634	1	Powder	powder	VB
7223	634	2	it	-PRON-	PRP
7223	634	3	with	with	IN
7223	634	4	sugar	sugar	NN
7223	634	5	,	,	,
7223	634	6	as	as	IN
7223	634	7	you	-PRON-	PRP
7223	634	8	take	take	VBP
7223	634	9	it	-PRON-	PRP
7223	634	10	to	to	IN
7223	634	11	the	the	DT
7223	634	12	dining	dining	NN
7223	634	13	-	-	HYPH
7223	634	14	room	room	NN
7223	634	15	.	.	.
7223	635	1	At	at	IN
7223	635	2	the	the	DT
7223	635	3	dining	dining	NN
7223	635	4	-	-	HYPH
7223	635	5	room	room	NN
7223	635	6	door	door	NN
7223	635	7	,	,	,
7223	635	8	set	set	VBD
7223	635	9	a	a	DT
7223	635	10	light	light	NN
7223	635	11	to	to	IN
7223	635	12	a	a	DT
7223	635	13	big	big	JJ
7223	635	14	spoonful	spoonful	NN
7223	635	15	of	of	IN
7223	635	16	rum	rum	NN
7223	635	17	and	and	CC
7223	635	18	pour	pour	VB
7223	635	19	it	-PRON-	PRP
7223	635	20	over	over	IN
7223	635	21	the	the	DT
7223	635	22	omelette	omelette	NN
7223	635	23	just	just	RB
7223	635	24	as	as	IN
7223	635	25	you	-PRON-	PRP
7223	635	26	go	go	VBP
7223	635	27	in	in	RB
7223	635	28	.	.	.
7223	636	1	It	-PRON-	PRP
7223	636	2	is	be	VBZ
7223	636	3	almost	almost	RB
7223	636	4	impossible	impossible	JJ
7223	636	5	to	to	TO
7223	636	6	light	light	VB
7223	636	7	a	a	DT
7223	636	8	glass	glass	NN
7223	636	9	of	of	IN
7223	636	10	rum	rum	NN
7223	636	11	in	in	IN
7223	636	12	a	a	DT
7223	636	13	hurry	hurry	NN
7223	636	14	,	,	,
7223	636	15	for	for	IN
7223	636	16	your	-PRON-	PRP$
7223	636	17	omelette	omelette	NN
7223	636	18	,	,	,
7223	636	19	so	so	CC
7223	636	20	use	use	VB
7223	636	21	a	a	DT
7223	636	22	kitchen	kitchen	NN
7223	636	23	spoon	spoon	NN
7223	636	24	.	.	.
7223	637	1	THE	the	DT
7223	637	2	CHILDREN	child	NNS
7223	637	3	'S	be	VBZ
7223	637	4	BIRTHDAY	birthday	NN
7223	637	5	DISH	DISH	VBZ
7223	637	6	Boil	Boil	NNP
7223	637	7	up	up	RP
7223	637	8	a	a	DT
7223	637	9	quart	quart	NN
7223	637	10	of	of	IN
7223	637	11	milk	milk	NN
7223	637	12	,	,	,
7223	637	13	sweeten	sweeten	VB
7223	637	14	it	-PRON-	PRP
7223	637	15	with	with	IN
7223	637	16	nearly	nearly	RB
7223	637	17	half	half	PDT
7223	637	18	a	a	DT
7223	637	19	pound	pound	NN
7223	637	20	of	of	IN
7223	637	21	sugar	sugar	NN
7223	637	22	,	,	,
7223	637	23	and	and	CC
7223	637	24	flavor	flavor	NN
7223	637	25	with	with	IN
7223	637	26	vanilla	vanilla	NN
7223	637	27	.	.	.
7223	638	1	Let	let	VB
7223	638	2	it	-PRON-	PRP
7223	638	3	get	get	VB
7223	638	4	cold	cold	JJ
7223	638	5	.	.	.
7223	639	1	Beat	beat	VB
7223	639	2	up	up	RP
7223	639	3	six	six	CD
7223	639	4	eggs	egg	NNS
7223	639	5	,	,	,
7223	639	6	both	both	CC
7223	639	7	yolks	yolk	NNS
7223	639	8	and	and	CC
7223	639	9	whites	white	NNS
7223	639	10	,	,	,
7223	639	11	mix	mix	VB
7223	639	12	them	-PRON-	PRP
7223	639	13	with	with	IN
7223	639	14	the	the	DT
7223	639	15	milk	milk	NN
7223	639	16	,	,	,
7223	639	17	put	put	VB
7223	639	18	it	-PRON-	PRP
7223	639	19	all	all	DT
7223	639	20	in	in	IN
7223	639	21	a	a	DT
7223	639	22	fireproof	fireproof	JJ
7223	639	23	dish	dish	NN
7223	639	24	and	and	CC
7223	639	25	cook	cook	VB
7223	639	26	very	very	RB
7223	639	27	gently	gently	RB
7223	639	28	.	.	.
7223	640	1	Cover	cover	VB
7223	640	2	the	the	DT
7223	640	3	top	top	NN
7223	640	4	before	before	IN
7223	640	5	you	-PRON-	PRP
7223	640	6	serve	serve	VBP
7223	640	7	it	-PRON-	PRP
7223	640	8	with	with	IN
7223	640	9	ratafia	ratafia	JJ
7223	640	10	biscuits	biscuit	NNS
7223	640	11	.	.	.
7223	641	1	A	a	DT
7223	641	2	FRANGIPANI	frangipani	NN
7223	641	3	Put	Put	VBD
7223	641	4	your	-PRON-	PRP$
7223	641	5	saucepan	saucepan	NN
7223	641	6	on	on	IN
7223	641	7	the	the	DT
7223	641	8	table	table	NN
7223	641	9	and	and	CC
7223	641	10	break	break	VB
7223	641	11	in	in	IN
7223	641	12	it	-PRON-	PRP
7223	641	13	two	two	CD
7223	641	14	eggs	egg	NNS
7223	641	15	.	.	.
7223	642	1	Mix	mix	VB
7223	642	2	these	these	DT
7223	642	3	with	with	IN
7223	642	4	two	two	CD
7223	642	5	dessertspoonfuls	dessertspoonful	NNS
7223	642	6	of	of	IN
7223	642	7	flour	flour	NN
7223	642	8	.	.	.
7223	643	1	Add	add	VB
7223	643	2	a	a	DT
7223	643	3	pint	pint	NN
7223	643	4	of	of	IN
7223	643	5	milk	milk	NN
7223	643	6	,	,	,
7223	643	7	and	and	CC
7223	643	8	put	put	VBD
7223	643	9	it	-PRON-	PRP
7223	643	10	on	on	IN
7223	643	11	the	the	DT
7223	643	12	fire	fire	NN
7223	643	13	,	,	,
7223	643	14	stirring	stir	VBG
7223	643	15	always	always	RB
7223	643	16	one	one	CD
7223	643	17	way	way	NN
7223	643	18	.	.	.
7223	644	1	Let	let	VB
7223	644	2	it	-PRON-	PRP
7223	644	3	cook	cook	VB
7223	644	4	for	for	IN
7223	644	5	a	a	DT
7223	644	6	quarter	quarter	NN
7223	644	7	of	of	IN
7223	644	8	an	an	DT
7223	644	9	hour	hour	NN
7223	644	10	,	,	,
7223	644	11	stirring	stir	VBG
7223	644	12	with	with	IN
7223	644	13	one	one	CD
7223	644	14	hand	hand	NN
7223	644	15	,	,	,
7223	644	16	while	while	IN
7223	644	17	with	with	IN
7223	644	18	the	the	DT
7223	644	19	other	other	JJ
7223	644	20	sprinkle	sprinkle	NN
7223	644	21	in	in	IN
7223	644	22	powdered	powdered	JJ
7223	644	23	sugar	sugar	NN
7223	644	24	and	and	CC
7223	644	25	ground	ground	NN
7223	644	26	almonds	almond	NNS
7223	644	27	.	.	.
7223	645	1	Turn	turn	VB
7223	645	2	out	out	RP
7223	645	3	to	to	TO
7223	645	4	get	get	VB
7223	645	5	cold	cold	JJ
7223	645	6	,	,	,
7223	645	7	and	and	CC
7223	645	8	cut	cut	VBN
7223	645	9	in	in	IN
7223	645	10	squares	square	NNS
7223	645	11	.	.	.
7223	646	1	APRICOT	APRICOT	NNP
7223	646	2	SOUFFLÉ	SOUFFLÉ	.
7223	646	3	This	this	DT
7223	646	4	is	be	VBZ
7223	646	5	good	good	JJ
7223	646	6	enough	enough	RB
7223	646	7	even	even	RB
7223	646	8	for	for	IN
7223	646	9	an	an	DT
7223	646	10	English	English	NNP
7223	646	11	"	"	''
7223	646	12	dinner	dinner	NN
7223	646	13	-	-	HYPH
7223	646	14	party	party	NN
7223	646	15	.	.	.
7223	646	16	"	"	''
7223	647	1	Beat	beat	VB
7223	647	2	the	the	DT
7223	647	3	whites	white	NNS
7223	647	4	of	of	IN
7223	647	5	six	six	CD
7223	647	6	eggs	egg	NNS
7223	647	7	stiffly	stiffly	NN
7223	647	8	.	.	.
7223	648	1	Take	take	VB
7223	648	2	four	four	CD
7223	648	3	dessert	dessert	NN
7223	648	4	-	-	HYPH
7223	648	5	spoonfuls	spoonful	NNS
7223	648	6	of	of	IN
7223	648	7	apricot	apricot	NNP
7223	648	8	jam	jam	NNP
7223	648	9	,	,	,
7223	648	10	or	or	CC
7223	648	11	an	an	DT
7223	648	12	equal	equal	JJ
7223	648	13	quantity	quantity	NN
7223	648	14	of	of	IN
7223	648	15	those	those	DT
7223	648	16	dried	dry	VBN
7223	648	17	apricots	apricot	NNS
7223	648	18	that	that	WDT
7223	648	19	have	have	VBP
7223	648	20	been	be	VBN
7223	648	21	soaked	soak	VBN
7223	648	22	and	and	CC
7223	648	23	stewed	stew	VBN
7223	648	24	to	to	IN
7223	648	25	a	a	DT
7223	648	26	purée	purée	NN
7223	648	27	.	.	.
7223	649	1	If	if	IN
7223	649	2	you	-PRON-	PRP
7223	649	3	use	use	VBP
7223	649	4	jam	jam	NN
7223	649	5	,	,	,
7223	649	6	you	-PRON-	PRP
7223	649	7	need	need	VBP
7223	649	8	not	not	RB
7223	649	9	add	add	VB
7223	649	10	sugar	sugar	NN
7223	649	11	.	.	.
7223	650	1	If	if	IN
7223	650	2	you	-PRON-	PRP
7223	650	3	use	use	VBP
7223	650	4	the	the	DT
7223	650	5	dried	dry	VBN
7223	650	6	apricots	apricot	NNS
7223	650	7	,	,	,
7223	650	8	add	add	VB
7223	650	9	sugar	sugar	NN
7223	650	10	to	to	TO
7223	650	11	sweeten	sweeten	VB
7223	650	12	.	.	.
7223	651	1	Butter	butter	VB
7223	651	2	a	a	DT
7223	651	3	dish	dish	NN
7223	651	4	at	at	IN
7223	651	5	the	the	DT
7223	651	6	bottom	bottom	NN
7223	651	7	,	,	,
7223	651	8	and	and	CC
7223	651	9	when	when	WRB
7223	651	10	you	-PRON-	PRP
7223	651	11	have	have	VBP
7223	651	12	well	well	RB
7223	651	13	mixed	mix	VBN
7223	651	14	with	with	IN
7223	651	15	a	a	DT
7223	651	16	fork	fork	NN
7223	651	17	the	the	DT
7223	651	18	beaten	beat	VBN
7223	651	19	whites	white	NNS
7223	651	20	and	and	CC
7223	651	21	the	the	DT
7223	651	22	apricot	apricot	NNP
7223	651	23	,	,	,
7223	651	24	put	put	VBD
7223	651	25	it	-PRON-	PRP
7223	651	26	in	in	IN
7223	651	27	a	a	DT
7223	651	28	pyramid	pyramid	NN
7223	651	29	on	on	IN
7223	651	30	the	the	DT
7223	651	31	dish	dish	NN
7223	651	32	and	and	CC
7223	651	33	bake	bake	NN
7223	651	34	for	for	IN
7223	651	35	fifteen	fifteen	CD
7223	651	36	minutes	minute	NNS
7223	651	37	in	in	IN
7223	651	38	a	a	DT
7223	651	39	moderate	moderate	JJ
7223	651	40	oven	oven	NN
7223	651	41	.	.	.
7223	652	1	Powder	powder	NN
7223	652	2	with	with	IN
7223	652	3	sugar	sugar	NN
7223	652	4	.	.	.
7223	653	1	STEWED	STEWED	NNP
7223	653	2	PRUNES	PRUNES	NNP
7223	653	3	Prunes	Prunes	NNPS
7223	653	4	are	be	VBP
7223	653	5	very	very	RB
7223	653	6	good	good	JJ
7223	653	7	done	do	VBN
7223	653	8	this	this	DT
7223	653	9	way	way	NN
7223	653	10	.	.	.
7223	654	1	Take	take	VB
7223	654	2	a	a	DT
7223	654	3	pound	pound	NN
7223	654	4	of	of	IN
7223	654	5	prunes	prune	NNS
7223	654	6	,	,	,
7223	654	7	soak	soak	VB
7223	654	8	them	-PRON-	PRP
7223	654	9	twenty	twenty	CD
7223	654	10	-	-	HYPH
7223	654	11	four	four	CD
7223	654	12	hours	hour	NNS
7223	654	13	in	in	IN
7223	654	14	water	water	NN
7223	654	15	.	.	.
7223	655	1	Put	put	VB
7223	655	2	them	-PRON-	PRP
7223	655	3	on	on	IN
7223	655	4	the	the	DT
7223	655	5	fire	fire	NN
7223	655	6	in	in	IN
7223	655	7	a	a	DT
7223	655	8	cupful	cupful	NN
7223	655	9	of	of	IN
7223	655	10	water	water	NN
7223	655	11	and	and	CC
7223	655	12	half	half	PDT
7223	655	13	a	a	DT
7223	655	14	bottle	bottle	NN
7223	655	15	of	of	IN
7223	655	16	light	light	JJ
7223	655	17	red	red	JJ
7223	655	18	wine	wine	NN
7223	655	19	,	,	,
7223	655	20	quarter	quarter	NN
7223	655	21	of	of	IN
7223	655	22	a	a	DT
7223	655	23	pound	pound	NN
7223	655	24	of	of	IN
7223	655	25	sugar	sugar	NN
7223	655	26	and	and	CC
7223	655	27	,	,	,
7223	655	28	if	if	IN
7223	655	29	you	-PRON-	PRP
7223	655	30	like	like	VBP
7223	655	31	it	-PRON-	PRP
7223	655	32	,	,	,
7223	655	33	a	a	DT
7223	655	34	pinch	pinch	NN
7223	655	35	of	of	IN
7223	655	36	cinnamon	cinnamon	NN
7223	655	37	or	or	CC
7223	655	38	mixed	mixed	JJ
7223	655	39	spice	spice	NN
7223	655	40	.	.	.
7223	656	1	Let	let	VB
7223	656	2	it	-PRON-	PRP
7223	656	3	all	all	DT
7223	656	4	stew	stew	NN
7223	656	5	till	till	IN
7223	656	6	the	the	DT
7223	656	7	liquor	liquor	NN
7223	656	8	is	be	VBZ
7223	656	9	much	much	RB
7223	656	10	reduced	reduce	VBN
7223	656	11	and	and	CC
7223	656	12	the	the	DT
7223	656	13	prunes	prune	NNS
7223	656	14	are	be	VBP
7223	656	15	well	well	RB
7223	656	16	flavored	flavor	VBN
7223	656	17	.	.	.
7223	657	1	Let	let	VB
7223	657	2	them	-PRON-	PRP
7223	657	3	get	get	VB
7223	657	4	cold	cold	JJ
7223	657	5	,	,	,
7223	657	6	and	and	CC
7223	657	7	serve	serve	VB
7223	657	8	them	-PRON-	PRP
7223	657	9	in	in	IN
7223	657	10	a	a	DT
7223	657	11	glass	glass	NN
7223	657	12	dish	dish	NN
7223	657	13	with	with	IN
7223	657	14	whipped	whip	VBN
7223	657	15	cream	cream	NN
7223	657	16	.	.	.
7223	658	1	CHOCOLATE	CHOCOLATE	NNP
7223	658	2	CREAM	CREAM	NNS
7223	658	3	Take	take	VBP
7223	658	4	the	the	DT
7223	658	5	whites	white	NNS
7223	658	6	of	of	IN
7223	658	7	six	six	CD
7223	658	8	eggs	egg	NNS
7223	658	9	and	and	CC
7223	658	10	beat	beat	VBD
7223	658	11	them	-PRON-	PRP
7223	658	12	stiff	stiff	JJ
7223	658	13	,	,	,
7223	658	14	doing	do	VBG
7223	658	15	first	first	JJ
7223	658	16	one	one	CD
7223	658	17	and	and	CC
7223	658	18	then	then	RB
7223	658	19	another	another	DT
7223	658	20	,	,	,
7223	658	21	adding	add	VBG
7223	658	22	to	to	IN
7223	658	23	them	-PRON-	PRP
7223	658	24	three	three	CD
7223	658	25	soup	soup	NN
7223	658	26	-	-	HYPH
7223	658	27	spoonfuls	spoonful	NNS
7223	658	28	of	of	IN
7223	658	29	powdered	powdered	JJ
7223	658	30	sugar	sugar	NN
7223	658	31	and	and	CC
7223	658	32	three	three	CD
7223	658	33	sticks	stick	NNS
7223	658	34	of	of	IN
7223	658	35	chocolate	chocolate	NN
7223	658	36	that	that	WDT
7223	658	37	you	-PRON-	PRP
7223	658	38	have	have	VBP
7223	658	39	grated	grate	VBN
7223	658	40	.	.	.
7223	659	1	If	if	IN
7223	659	2	you	-PRON-	PRP
7223	659	3	have	have	VBP
7223	659	4	powdered	powder	VBN
7223	659	5	chocolate	chocolate	NN
7223	659	6	by	by	IN
7223	659	7	you	-PRON-	PRP
7223	659	8	,	,	,
7223	659	9	use	use	VB
7223	659	10	that	that	DT
7223	659	11	,	,	,
7223	659	12	and	and	CC
7223	659	13	taste	taste	VB
7223	659	14	the	the	DT
7223	659	15	mixture	mixture	NN
7223	659	16	to	to	TO
7223	659	17	judge	judge	VB
7223	659	18	when	when	WRB
7223	659	19	it	-PRON-	PRP
7223	659	20	is	be	VBZ
7223	659	21	well	well	RB
7223	659	22	flavored	flavor	VBN
7223	659	23	.	.	.
7223	660	1	Mix	mix	VB
7223	660	2	it	-PRON-	PRP
7223	660	3	all	all	RB
7223	660	4	well	well	RB
7223	660	5	in	in	IN
7223	660	6	a	a	DT
7223	660	7	cool	cool	JJ
7223	660	8	place	place	NN
7223	660	9	.	.	.
7223	661	1	To	to	TO
7223	661	2	do	do	VB
7223	661	3	this	this	DT
7223	661	4	dish	dish	NN
7223	661	5	successfully	successfully	RB
7223	661	6	,	,	,
7223	661	7	make	make	VB
7223	661	8	it	-PRON-	PRP
7223	661	9	just	just	RB
7223	661	10	before	before	IN
7223	661	11	you	-PRON-	PRP
7223	661	12	wish	wish	VBP
7223	661	13	to	to	TO
7223	661	14	serve	serve	VB
7223	661	15	it	-PRON-	PRP
7223	661	16	.	.	.
7223	662	1	[	[	-LRB-
7223	662	2	_	_	NNP
7223	662	3	Mdlle	Mdlle	NNP
7223	662	4	.	.	.
7223	663	1	Lust	lust	NN
7223	663	2	,	,	,
7223	663	3	of	of	IN
7223	663	4	Brussels	Brussels	NNP
7223	663	5	_	_	NNP
7223	663	6	.	.	.
7223	663	7	]	]	-RRB-
7223	664	1	SEMOLINA	SEMOLINA	NNP
7223	664	2	SOUFFLÉ	SOUFFLÉ	NNP
7223	664	3	Boil	Boil	NNP
7223	664	4	up	up	RP
7223	664	5	two	two	CD
7223	664	6	pints	pint	NNS
7223	664	7	of	of	IN
7223	664	8	milk	milk	NN
7223	664	9	and	and	CC
7223	664	10	fifteen	fifteen	CD
7223	664	11	lumps	lump	NNS
7223	664	12	of	of	IN
7223	664	13	sugar	sugar	NN
7223	664	14	with	with	IN
7223	664	15	a	a	DT
7223	664	16	bit	bit	NN
7223	664	17	of	of	IN
7223	664	18	vanilla	vanilla	NN
7223	664	19	.	.	.
7223	665	1	Add	add	VB
7223	665	2	three	three	CD
7223	665	3	soup	soup	NN
7223	665	4	-	-	HYPH
7223	665	5	spoonfuls	spoonful	NNS
7223	665	6	of	of	IN
7223	665	7	semolina	semolina	NN
7223	665	8	,	,	,
7223	665	9	and	and	CC
7223	665	10	let	let	VB
7223	665	11	it	-PRON-	PRP
7223	665	12	boil	boil	VB
7223	665	13	for	for	IN
7223	665	14	fifteen	fifteen	CD
7223	665	15	minutes	minute	NNS
7223	665	16	,	,	,
7223	665	17	while	while	IN
7223	665	18	you	-PRON-	PRP
7223	665	19	stir	stir	VBP
7223	665	20	it	-PRON-	PRP
7223	665	21	.	.	.
7223	666	1	Take	take	VB
7223	666	2	it	-PRON-	PRP
7223	666	3	from	from	IN
7223	666	4	the	the	DT
7223	666	5	fire	fire	NN
7223	666	6	,	,	,
7223	666	7	and	and	CC
7223	666	8	add	add	VB
7223	666	9	to	to	IN
7223	666	10	it	-PRON-	PRP
7223	666	11	the	the	DT
7223	666	12	yolks	yolk	NNS
7223	666	13	of	of	IN
7223	666	14	two	two	CD
7223	666	15	eggs	egg	NNS
7223	666	16	and	and	CC
7223	666	17	their	-PRON-	PRP$
7223	666	18	whites	white	NNS
7223	666	19	that	that	WDT
7223	666	20	you	-PRON-	PRP
7223	666	21	have	have	VBP
7223	666	22	beaten	beat	VBN
7223	666	23	stiffly	stiffly	RB
7223	666	24	.	.	.
7223	667	1	Put	put	VB
7223	667	2	it	-PRON-	PRP
7223	667	3	in	in	IN
7223	667	4	the	the	DT
7223	667	5	oven	oven	NN
7223	667	6	for	for	IN
7223	667	7	a	a	DT
7223	667	8	quarter	quarter	NN
7223	667	9	of	of	IN
7223	667	10	an	an	DT
7223	667	11	hour	hour	NN
7223	667	12	,	,	,
7223	667	13	and	and	CC
7223	667	14	serve	serve	VB
7223	667	15	it	-PRON-	PRP
7223	667	16	hot	hot	JJ
7223	667	17	.	.	.
7223	668	1	[	[	-LRB-
7223	668	2	_	_	NNP
7223	668	3	Mdlle	Mdlle	NNP
7223	668	4	.	.	.
7223	669	1	Lust	lust	NN
7223	669	2	,	,	,
7223	669	3	of	of	IN
7223	669	4	Brussels	Brussels	NNP
7223	669	5	_	_	NNP
7223	669	6	.	.	.
7223	669	7	]	]	-RRB-
7223	670	1	SNOWY	snowy	JJ
7223	670	2	MOUNTAINS	MOUNTAINS	NNP
7223	670	3	Butter	Butter	NNP
7223	670	4	six	six	CD
7223	670	5	circular	circular	JJ
7223	670	6	rusks	rusk	NNS
7223	670	7	,	,	,
7223	670	8	and	and	CC
7223	670	9	put	put	VBD
7223	670	10	on	on	IN
7223	670	11	them	-PRON-	PRP
7223	670	12	a	a	DT
7223	670	13	layer	layer	NN
7223	670	14	of	of	IN
7223	670	15	jam	jam	NN
7223	670	16	.	.	.
7223	671	1	Beat	beat	VB
7223	671	2	the	the	DT
7223	671	3	whites	white	NNS
7223	671	4	of	of	IN
7223	671	5	three	three	CD
7223	671	6	eggs	egg	NNS
7223	671	7	and	and	CC
7223	671	8	place	place	VB
7223	671	9	them	-PRON-	PRP
7223	671	10	on	on	IN
7223	671	11	the	the	DT
7223	671	12	rusks	rusk	NNS
7223	671	13	in	in	IN
7223	671	14	the	the	DT
7223	671	15	shape	shape	NN
7223	671	16	of	of	IN
7223	671	17	a	a	DT
7223	671	18	pyramide	pyramide	NN
7223	671	19	.	.	.
7223	672	1	Put	put	VB
7223	672	2	them	-PRON-	PRP
7223	672	3	in	in	IN
7223	672	4	the	the	DT
7223	672	5	oven	oven	NN
7223	672	6	and	and	CC
7223	672	7	color	color	NN
7223	672	8	a	a	DT
7223	672	9	little	little	JJ
7223	672	10	.	.	.
7223	673	1	They	-PRON-	PRP
7223	673	2	must	must	MD
7223	673	3	be	be	VB
7223	673	4	served	serve	VBN
7223	673	5	hot	hot	JJ
7223	673	6	.	.	.
7223	674	1	[	[	-LRB-
7223	674	2	_	_	NNP
7223	674	3	Mdlle	Mdlle	NNP
7223	674	4	.	.	.
7223	675	1	Lust	lust	NN
7223	675	2	,	,	,
7223	675	3	of	of	IN
7223	675	4	Brussels	Brussels	NNP
7223	675	5	_	_	NNP
7223	675	6	.	.	.
7223	675	7	]	]	-RRB-
7223	676	1	RICHELIEU	RICHELIEU	NNP
7223	676	2	RICE	rice	NN
7223	676	3	Put	put	NN
7223	676	4	three	three	CD
7223	676	5	soup	soup	NN
7223	676	6	-	-	HYPH
7223	676	7	spoonfuls	spoonful	NNS
7223	676	8	of	of	IN
7223	676	9	Carolina	Carolina	NNP
7223	676	10	rice	rice	NN
7223	676	11	to	to	TO
7223	676	12	swell	swell	VB
7223	676	13	in	in	IN
7223	676	14	a	a	DT
7223	676	15	little	little	JJ
7223	676	16	water	water	NN
7223	676	17	,	,	,
7223	676	18	with	with	IN
7223	676	19	a	a	DT
7223	676	20	pat	pat	NN
7223	676	21	of	of	IN
7223	676	22	butter	butter	NN
7223	676	23	.	.	.
7223	677	1	When	when	WRB
7223	677	2	the	the	DT
7223	677	3	rice	rice	NN
7223	677	4	has	have	VBZ
7223	677	5	absorbed	absorb	VBN
7223	677	6	all	all	PDT
7223	677	7	the	the	DT
7223	677	8	water	water	NN
7223	677	9	,	,	,
7223	677	10	add	add	VB
7223	677	11	a	a	DT
7223	677	12	pint	pint	NN
7223	677	13	of	of	IN
7223	677	14	milk	milk	NN
7223	677	15	,	,	,
7223	677	16	sugar	sugar	NN
7223	677	17	to	to	TO
7223	677	18	sweeten	sweeten	VB
7223	677	19	,	,	,
7223	677	20	a	a	DT
7223	677	21	few	few	JJ
7223	677	22	raisins	raisin	NNS
7223	677	23	,	,	,
7223	677	24	some	some	DT
7223	677	25	chopped	chop	VBN
7223	677	26	orange	orange	NN
7223	677	27	-	-	HYPH
7223	677	28	peel	peel	NN
7223	677	29	,	,	,
7223	677	30	and	and	CC
7223	677	31	some	some	DT
7223	677	32	crystallized	crystallize	VBN
7223	677	33	cherries	cherry	NNS
7223	677	34	,	,	,
7223	677	35	or	or	CC
7223	677	36	any	any	DT
7223	677	37	other	other	JJ
7223	677	38	preserved	preserve	VBN
7223	677	39	fruit	fruit	NN
7223	677	40	.	.	.
7223	678	1	Put	put	VB
7223	678	2	all	all	DT
7223	678	3	on	on	IN
7223	678	4	the	the	DT
7223	678	5	fire	fire	NN
7223	678	6	,	,	,
7223	678	7	and	and	CC
7223	678	8	when	when	WRB
7223	678	9	the	the	DT
7223	678	10	mixture	mixture	NN
7223	678	11	is	be	VBZ
7223	678	12	cooked	cook	VBN
7223	678	13	the	the	DT
7223	678	14	rice	rice	NN
7223	678	15	ought	ought	MD
7223	678	16	to	to	TO
7223	678	17	be	be	VB
7223	678	18	creamy	creamy	JJ
7223	678	19	.	.	.
7223	679	1	Add	add	VB
7223	679	2	the	the	DT
7223	679	3	yolk	yolk	NN
7223	679	4	of	of	IN
7223	679	5	an	an	DT
7223	679	6	egg	egg	NN
7223	679	7	,	,	,
7223	679	8	stir	stir	VB
7223	679	9	it	-PRON-	PRP
7223	679	10	well	well	RB
7223	679	11	,	,	,
7223	679	12	and	and	CC
7223	679	13	pour	pour	VB
7223	679	14	all	all	DT
7223	679	15	into	into	IN
7223	679	16	a	a	DT
7223	679	17	mold	mold	NN
7223	679	18	.	.	.
7223	680	1	Put	put	VB
7223	680	2	it	-PRON-	PRP
7223	680	3	to	to	TO
7223	680	4	cool	cool	VB
7223	680	5	.	.	.
7223	681	1	Turn	turn	VB
7223	681	2	it	-PRON-	PRP
7223	681	3	out	out	RP
7223	681	4	,	,	,
7223	681	5	and	and	CC
7223	681	6	serve	serve	VB
7223	681	7	it	-PRON-	PRP
7223	681	8	with	with	IN
7223	681	9	the	the	DT
7223	681	10	following	follow	VBG
7223	681	11	sauce	sauce	NN
7223	681	12	,	,	,
7223	681	13	which	which	WDT
7223	681	14	must	must	MD
7223	681	15	be	be	VB
7223	681	16	poured	pour	VBN
7223	681	17	on	on	IN
7223	681	18	the	the	DT
7223	681	19	shape	shape	NN
7223	681	20	.	.	.
7223	682	1	A	a	DT
7223	682	2	pint	pint	NN
7223	682	3	of	of	IN
7223	682	4	milk	milk	NN
7223	682	5	,	,	,
7223	682	6	sugar	sugar	NN
7223	682	7	,	,	,
7223	682	8	and	and	CC
7223	682	9	vanilla	vanilla	NN
7223	682	10	;	;	:
7223	682	11	let	let	VB
7223	682	12	it	-PRON-	PRP
7223	682	13	boil	boil	VB
7223	682	14	.	.	.
7223	683	1	Stir	stir	VB
7223	683	2	a	a	DT
7223	683	3	soup	soup	NN
7223	683	4	-	-	HYPH
7223	683	5	spoonful	spoonful	JJ
7223	683	6	of	of	IN
7223	683	7	cornflour	cornflour	NN
7223	683	8	in	in	IN
7223	683	9	water	water	NN
7223	683	10	till	till	IN
7223	683	11	it	-PRON-	PRP
7223	683	12	is	be	VBZ
7223	683	13	smooth	smooth	JJ
7223	683	14	,	,	,
7223	683	15	mix	mix	VB
7223	683	16	it	-PRON-	PRP
7223	683	17	with	with	IN
7223	683	18	the	the	DT
7223	683	19	boiling	boiling	NN
7223	683	20	milk	milk	NN
7223	683	21	,	,	,
7223	683	22	let	let	VB
7223	683	23	it	-PRON-	PRP
7223	683	24	boil	boil	VB
7223	683	25	while	while	IN
7223	683	26	stirring	stir	VBG
7223	683	27	it	-PRON-	PRP
7223	683	28	for	for	IN
7223	683	29	a	a	DT
7223	683	30	few	few	JJ
7223	683	31	minutes	minute	NNS
7223	683	32	,	,	,
7223	683	33	take	take	VB
7223	683	34	it	-PRON-	PRP
7223	683	35	from	from	IN
7223	683	36	the	the	DT
7223	683	37	fire	fire	NN
7223	683	38	,	,	,
7223	683	39	add	add	VB
7223	683	40	the	the	DT
7223	683	41	yolk	yolk	NN
7223	683	42	of	of	IN
7223	683	43	an	an	DT
7223	683	44	egg	egg	NN
7223	683	45	,	,	,
7223	683	46	and	and	CC
7223	683	47	pour	pour	VB
7223	683	48	it	-PRON-	PRP
7223	683	49	on	on	IN
7223	683	50	the	the	DT
7223	683	51	rice	rice	NN
7223	683	52	shape	shape	NN
7223	683	53	.	.	.
7223	684	1	Serve	serve	VB
7223	684	2	when	when	WRB
7223	684	3	cold	cold	JJ
7223	684	4	.	.	.
7223	685	1	[	[	-LRB-
7223	685	2	_	_	NNP
7223	685	3	Mdlle	Mdlle	NNP
7223	685	4	.	.	.
7223	686	1	Lust	lust	NN
7223	686	2	,	,	,
7223	686	3	of	of	IN
7223	686	4	Brussels	Brussels	NNP
7223	686	5	_	_	NNP
7223	686	6	.	.	.
7223	686	7	]	]	-RRB-
7223	687	1	EXCELLENT	excellent	CC
7223	687	2	PASTE	PASTE	NNS
7223	687	3	FOR	for	IN
7223	687	4	PASTRY	PASTRY	NNS
7223	687	5	Equal	equal	JJ
7223	687	6	quantities	quantity	NNS
7223	687	7	of	of	IN
7223	687	8	butter	butter	NN
7223	687	9	and	and	CC
7223	687	10	flour	flour	NN
7223	687	11	,	,	,
7223	687	12	well	well	RB
7223	687	13	mixed	mixed	JJ
7223	687	14	in	in	IN
7223	687	15	a	a	DT
7223	687	16	little	little	JJ
7223	687	17	beer	beer	NN
7223	687	18	;	;	:
7223	687	19	add	add	VB
7223	687	20	also	also	RB
7223	687	21	a	a	DT
7223	687	22	pinch	pinch	NN
7223	687	23	of	of	IN
7223	687	24	salt	salt	NN
7223	687	25	.	.	.
7223	688	1	Make	make	VB
7223	688	2	this	this	DT
7223	688	3	paste	paste	NN
7223	688	4	the	the	DT
7223	688	5	day	day	NN
7223	688	6	before	before	IN
7223	688	7	you	-PRON-	PRP
7223	688	8	require	require	VBP
7223	688	9	it	-PRON-	PRP
7223	688	10	;	;	:
7223	688	11	it	-PRON-	PRP
7223	688	12	is	be	VBZ
7223	688	13	good	good	JJ
7223	688	14	for	for	IN
7223	688	15	little	little	JJ
7223	688	16	patties	patty	NNS
7223	688	17	and	and	CC
7223	688	18	tarts	tart	NNS
7223	688	19	.	.	.
7223	689	1	[	[	-LRB-
7223	689	2	_	_	NNP
7223	689	3	Mdlle	Mdlle	NNP
7223	689	4	.	.	.
7223	690	1	Le	Le	NNP
7223	690	2	Kent	Kent	NNP
7223	690	3	_	_	NNP
7223	690	4	.	.	.
7223	690	5	]	]	-RRB-
7223	691	1	CHOCOLATE	CHOCOLATE	NNP
7223	691	2	CREAM	cream	NN
7223	691	3	(	(	-LRB-
7223	691	4	No	no	UH
7223	691	5	.	.	.
7223	692	1	2	2	LS
7223	692	2	)	)	-RRB-
7223	692	3	Melt	melt	NN
7223	692	4	four	four	CD
7223	692	5	penny	penny	NN
7223	692	6	tablets	tablet	NNS
7223	692	7	of	of	IN
7223	692	8	chocolate	chocolate	NN
7223	692	9	in	in	IN
7223	692	10	hot	hot	JJ
7223	692	11	milk	milk	NN
7223	692	12	until	until	IN
7223	692	13	it	-PRON-	PRP
7223	692	14	is	be	VBZ
7223	692	15	liquid	liquid	JJ
7223	692	16	and	and	CC
7223	692	17	without	without	IN
7223	692	18	lumps	lump	NNS
7223	692	19	.	.	.
7223	693	1	Boil	boil	VB
7223	693	2	up	up	RP
7223	693	3	a	a	DT
7223	693	4	pint	pint	NN
7223	693	5	of	of	IN
7223	693	6	milk	milk	NN
7223	693	7	with	with	IN
7223	693	8	a	a	DT
7223	693	9	stick	stick	NN
7223	693	10	of	of	IN
7223	693	11	vanilla	vanilla	NN
7223	693	12	,	,	,
7223	693	13	a	a	DT
7223	693	14	big	big	JJ
7223	693	15	lump	lump	NN
7223	693	16	of	of	IN
7223	693	17	butter	butter	NN
7223	693	18	(	(	-LRB-
7223	693	19	size	size	NN
7223	693	20	of	of	IN
7223	693	21	a	a	DT
7223	693	22	walnut	walnut	NN
7223	693	23	)	)	-RRB-
7223	693	24	and	and	CC
7223	693	25	ten	ten	CD
7223	693	26	lumps	lump	NNS
7223	693	27	of	of	IN
7223	693	28	sugar	sugar	NN
7223	693	29	.	.	.
7223	694	1	When	when	WRB
7223	694	2	this	this	DT
7223	694	3	boils	boil	VBZ
7223	694	4	,	,	,
7223	694	5	add	add	VB
7223	694	6	the	the	DT
7223	694	7	chocolate	chocolate	NN
7223	694	8	and	and	CC
7223	694	9	keep	keep	VB
7223	694	10	stirring	stir	VBG
7223	694	11	continually	continually	RB
7223	694	12	.	.	.
7223	695	1	Then	then	RB
7223	695	2	take	take	VB
7223	695	3	the	the	DT
7223	695	4	yolks	yolk	NNS
7223	695	5	of	of	IN
7223	695	6	three	three	CD
7223	695	7	eggs	egg	NNS
7223	695	8	and	and	CC
7223	695	9	well	well	RB
7223	695	10	beat	beat	VB
7223	695	11	them	-PRON-	PRP
7223	695	12	;	;	:
7223	695	13	it	-PRON-	PRP
7223	695	14	is	be	VBZ
7223	695	15	better	well	JJR
7223	695	16	to	to	TO
7223	695	17	have	have	VB
7223	695	18	these	these	DT
7223	695	19	beaten	beat	VBN
7223	695	20	before	before	RB
7223	695	21	,	,	,
7223	695	22	so	so	IN
7223	695	23	as	as	IN
7223	695	24	not	not	RB
7223	695	25	to	to	TO
7223	695	26	interfere	interfere	VB
7223	695	27	with	with	IN
7223	695	28	the	the	DT
7223	695	29	stirring	stirring	NN
7223	695	30	of	of	IN
7223	695	31	your	-PRON-	PRP$
7223	695	32	mixture	mixture	NN
7223	695	33	.	.	.
7223	696	1	Add	add	VB
7223	696	2	your	-PRON-	PRP$
7223	696	3	three	three	CD
7223	696	4	yolks	yolk	NNS
7223	696	5	and	and	CC
7223	696	6	keep	keep	VB
7223	696	7	on	on	RP
7223	696	8	stirring	stir	VBG
7223	696	9	,	,	,
7223	696	10	always	always	RB
7223	696	11	in	in	IN
7223	696	12	the	the	DT
7223	696	13	same	same	JJ
7223	696	14	way	way	NN
7223	696	15	.	.	.
7223	697	1	Then	then	RB
7223	697	2	pour	pour	VB
7223	697	3	the	the	DT
7223	697	4	mixture	mixture	NN
7223	697	5	into	into	IN
7223	697	6	a	a	DT
7223	697	7	mold	mold	NN
7223	697	8	that	that	WDT
7223	697	9	has	have	VBZ
7223	697	10	been	be	VBN
7223	697	11	rinsed	rinse	VBN
7223	697	12	out	out	RP
7223	697	13	in	in	IN
7223	697	14	very	very	RB
7223	697	15	cold	cold	JJ
7223	697	16	water	water	NN
7223	697	17	,	,	,
7223	697	18	and	and	CC
7223	697	19	let	let	VB
7223	697	20	it	-PRON-	PRP
7223	697	21	stand	stand	VB
7223	697	22	in	in	IN
7223	697	23	a	a	DT
7223	697	24	cool	cool	JJ
7223	697	25	place	place	NN
7223	697	26	till	till	IN
7223	697	27	set	set	NN
7223	697	28	.	.	.
7223	698	1	[	[	-LRB-
7223	698	2	_	_	NNP
7223	698	3	Mrs	Mrs	NNP
7223	698	4	.	.	.
7223	699	1	Emelie	Emelie	NNP
7223	699	2	Jones	Jones	NNP
7223	699	3	_	_	NNP
7223	699	4	.	.	.
7223	699	5	]	]	-RRB-
7223	700	1	BELGIAN	BELGIAN	NNP
7223	700	2	GINGERBREAD	GINGERBREAD	NNP
7223	700	3	1/2	1/2	CD
7223	700	4	pound	pound	NN
7223	700	5	cornflour	cornflour	NN
7223	700	6	1/4	1/4	CD
7223	700	7	pound	pound	NN
7223	700	8	butter	butter	NN
7223	700	9	1/4	1/4	CD
7223	700	10	pound	pound	NN
7223	700	11	white	white	JJ
7223	700	12	sugar	sugar	NN
7223	700	13	1	1	CD
7223	700	14	or	or	CC
7223	700	15	2	2	CD
7223	700	16	eggs	egg	NNS
7223	700	17	1/2	1/2	CD
7223	700	18	ounce	ounce	NN
7223	700	19	ginger	ginger	NN
7223	700	20	powder	powder	NN
7223	700	21	.	.	.
7223	701	1	Work	work	VB
7223	701	2	all	all	PDT
7223	701	3	the	the	DT
7223	701	4	ingredients	ingredient	NNS
7223	701	5	together	together	RB
7223	701	6	on	on	IN
7223	701	7	a	a	DT
7223	701	8	marble	marble	NN
7223	701	9	slab	slab	NN
7223	701	10	,	,	,
7223	701	11	to	to	TO
7223	701	12	get	get	VB
7223	701	13	the	the	DT
7223	701	14	paste	paste	NN
7223	701	15	all	all	DT
7223	701	16	of	of	IN
7223	701	17	the	the	DT
7223	701	18	same	same	JJ
7223	701	19	consistency	consistency	NN
7223	701	20	.	.	.
7223	702	1	Make	make	VB
7223	702	2	it	-PRON-	PRP
7223	702	3	into	into	IN
7223	702	4	balls	ball	NNS
7223	702	5	as	as	RB
7223	702	6	big	big	JJ
7223	702	7	as	as	IN
7223	702	8	walnuts	walnut	NNS
7223	702	9	,	,	,
7223	702	10	flattening	flatten	VBG
7223	702	11	them	-PRON-	PRP
7223	702	12	slightly	slightly	RB
7223	702	13	before	before	IN
7223	702	14	putting	put	VBG
7223	702	15	them	-PRON-	PRP
7223	702	16	into	into	IN
7223	702	17	the	the	DT
7223	702	18	oven	oven	NN
7223	702	19	.	.	.
7223	703	1	This	this	DT
7223	703	2	sort	sort	NN
7223	703	3	of	of	IN
7223	703	4	gingerbread	gingerbread	NN
7223	703	5	keeps	keep	VBZ
7223	703	6	very	very	RB
7223	703	7	well	well	RB
7223	703	8	.	.	.
7223	704	1	[	[	-LRB-
7223	704	2	_	_	NNP
7223	704	3	L.	L.	NNP
7223	705	1	L.	L.	NNP
7223	705	2	B.	B.	NNP
7223	706	1	d'Anvers	d'Anvers	NNPS
7223	706	2	_	_	NNP
7223	706	3	.	.	.
7223	706	4	]	]	-RRB-
7223	707	1	APPLE	APPLE	NNP
7223	707	2	FRITTERS	fritter	NNS
7223	707	3	Put	put	VBP
7223	707	4	half	half	JJ
7223	707	5	pound	pound	NN
7223	707	6	of	of	IN
7223	707	7	flour	flour	NN
7223	707	8	in	in	IN
7223	707	9	a	a	DT
7223	707	10	deep	deep	JJ
7223	707	11	dish	dish	NN
7223	707	12	and	and	CC
7223	707	13	work	work	VB
7223	707	14	it	-PRON-	PRP
7223	707	15	with	with	IN
7223	707	16	beer	beer	NN
7223	707	17	,	,	,
7223	707	18	beating	beat	VBG
7223	707	19	it	-PRON-	PRP
7223	707	20	well	well	RB
7223	707	21	till	till	IN
7223	707	22	there	there	EX
7223	707	23	are	be	VBP
7223	707	24	no	no	DT
7223	707	25	lumps	lump	NNS
7223	707	26	left	leave	VBN
7223	707	27	.	.	.
7223	708	1	Make	make	VB
7223	708	2	it	-PRON-	PRP
7223	708	3	into	into	IN
7223	708	4	a	a	DT
7223	708	5	paste	paste	NN
7223	708	6	that	that	WDT
7223	708	7	is	be	VBZ
7223	708	8	not	not	RB
7223	708	9	very	very	RB
7223	708	10	liquid	liquid	JJ
7223	708	11	.	.	.
7223	709	1	Peel	peel	VB
7223	709	2	and	and	CC
7223	709	3	core	core	VB
7223	709	4	some	some	DT
7223	709	5	good	good	JJ
7223	709	6	apples	apple	NNS
7223	709	7	,	,	,
7223	709	8	cut	cut	VBD
7223	709	9	them	-PRON-	PRP
7223	709	10	into	into	IN
7223	709	11	rounds	round	NNS
7223	709	12	,	,	,
7223	709	13	put	put	VBD
7223	709	14	them	-PRON-	PRP
7223	709	15	in	in	IN
7223	709	16	the	the	DT
7223	709	17	paste	paste	NN
7223	709	18	so	so	IN
7223	709	19	that	that	IN
7223	709	20	each	each	DT
7223	709	21	one	one	NN
7223	709	22	is	be	VBZ
7223	709	23	well	well	RB
7223	709	24	covered	cover	VBN
7223	709	25	with	with	IN
7223	709	26	it	-PRON-	PRP
7223	709	27	.	.	.
7223	710	1	Have	have	VB
7223	710	2	a	a	DT
7223	710	3	pan	pan	NN
7223	710	4	of	of	IN
7223	710	5	boiling	boil	VBG
7223	710	6	fat	fat	NN
7223	710	7	and	and	CC
7223	710	8	throw	throw	VB
7223	710	9	in	in	RP
7223	710	10	the	the	DT
7223	710	11	apple	apple	NN
7223	710	12	slices	slice	VBZ
7223	710	13	for	for	IN
7223	710	14	two	two	CD
7223	710	15	minutes	minute	NNS
7223	710	16	.	.	.
7223	711	1	They	-PRON-	PRP
7223	711	2	ought	ought	MD
7223	711	3	to	to	TO
7223	711	4	be	be	VB
7223	711	5	golden	golden	JJ
7223	711	6	by	by	IN
7223	711	7	then	then	RB
7223	711	8	,	,	,
7223	711	9	if	if	IN
7223	711	10	that	that	DT
7223	711	11	fat	fat	NN
7223	711	12	has	have	VBZ
7223	711	13	been	be	VBN
7223	711	14	hot	hot	JJ
7223	711	15	enough	enough	RB
7223	711	16	.	.	.
7223	712	1	Serve	serve	VB
7223	712	2	them	-PRON-	PRP
7223	712	3	dusted	dust	VBN
7223	712	4	with	with	IN
7223	712	5	powdered	powdered	JJ
7223	712	6	sugar	sugar	NN
7223	712	7	and	and	CC
7223	712	8	the	the	DT
7223	712	9	juice	juice	NN
7223	712	10	of	of	IN
7223	712	11	half	half	PDT
7223	712	12	a	a	DT
7223	712	13	lemon	lemon	NN
7223	712	14	squeezed	squeeze	VBN
7223	712	15	on	on	IN
7223	712	16	them	-PRON-	PRP
7223	712	17	.	.	.
7223	713	1	[	[	-LRB-
7223	713	2	_	_	NNP
7223	713	3	Mme	Mme	NNP
7223	713	4	.	.	.
7223	714	1	Delahaye	Delahaye	NNP
7223	714	2	_	_	NNP
7223	714	3	.	.	.
7223	714	4	]	]	-RRB-
7223	715	1	FOUR	four	CD
7223	715	2	QUARTERS	quarter	NNS
7223	715	3	Weigh	Weigh	NNP
7223	715	4	four	four	CD
7223	715	5	very	very	RB
7223	715	6	fresh	fresh	JJ
7223	715	7	eggs	egg	NNS
7223	715	8	and	and	CC
7223	715	9	put	put	VBD
7223	715	10	them	-PRON-	PRP
7223	715	11	in	in	IN
7223	715	12	an	an	DT
7223	715	13	earthenware	earthenware	NN
7223	715	14	dish	dish	NN
7223	715	15	.	.	.
7223	716	1	Add	add	VB
7223	716	2	successively	successively	RB
7223	716	3	,	,	,
7223	716	4	sieved	sieve	VBN
7223	716	5	flour	flour	NN
7223	716	6	,	,	,
7223	716	7	fine	fine	JJ
7223	716	8	sugar	sugar	NN
7223	716	9	,	,	,
7223	716	10	and	and	CC
7223	716	11	fresh	fresh	JJ
7223	716	12	butter	butter	NN
7223	716	13	,	,	,
7223	716	14	each	each	DT
7223	716	15	one	one	CD
7223	716	16	of	of	IN
7223	716	17	these	these	DT
7223	716	18	items	item	NNS
7223	716	19	being	be	VBG
7223	716	20	of	of	IN
7223	716	21	the	the	DT
7223	716	22	same	same	JJ
7223	716	23	weight	weight	NN
7223	716	24	of	of	IN
7223	716	25	the	the	DT
7223	716	26	eggs	egg	NNS
7223	716	27	--	--	:
7223	716	28	hence	hence	RB
7223	716	29	the	the	DT
7223	716	30	name	name	NN
7223	716	31	:	:	:
7223	716	32	Four	four	CD
7223	716	33	Quarters	Quarters	NNPS
7223	716	34	.	.	.
7223	717	1	With	with	IN
7223	717	2	a	a	DT
7223	717	3	wooden	wooden	JJ
7223	717	4	spoon	spoon	NN
7223	717	5	,	,	,
7223	717	6	work	work	VB
7223	717	7	these	these	DT
7223	717	8	four	four	CD
7223	717	9	ingredients	ingredient	NNS
7223	717	10	,	,	,
7223	717	11	then	then	RB
7223	717	12	let	let	VB
7223	717	13	them	-PRON-	PRP
7223	717	14	rest	rest	VB
7223	717	15	for	for	IN
7223	717	16	five	five	CD
7223	717	17	minutes	minute	NNS
7223	717	18	.	.	.
7223	718	1	Turn	turn	VB
7223	718	2	it	-PRON-	PRP
7223	718	3	all	all	DT
7223	718	4	into	into	IN
7223	718	5	a	a	DT
7223	718	6	buttered	butter	VBN
7223	718	7	mold	mold	NN
7223	718	8	and	and	CC
7223	718	9	let	let	VB
7223	718	10	it	-PRON-	PRP
7223	718	11	cook	cook	VB
7223	718	12	for	for	IN
7223	718	13	five	five	CD
7223	718	14	quarters	quarter	NNS
7223	718	15	of	of	IN
7223	718	16	an	an	DT
7223	718	17	hour	hour	NN
7223	718	18	in	in	IN
7223	718	19	a	a	DT
7223	718	20	gentle	gentle	JJ
7223	718	21	oven	oven	NN
7223	718	22	or	or	CC
7223	718	23	in	in	IN
7223	718	24	a	a	DT
7223	718	25	double	double	JJ
7223	718	26	saucepan	saucepan	NN
7223	718	27	.	.	.
7223	719	1	Turn	turn	VB
7223	719	2	it	-PRON-	PRP
7223	719	3	out	out	RP
7223	719	4	,	,	,
7223	719	5	and	and	CC
7223	719	6	eat	eat	VB
7223	719	7	it	-PRON-	PRP
7223	719	8	either	either	CC
7223	719	9	cold	cold	JJ
7223	719	10	or	or	CC
7223	719	11	hot	hot	JJ
7223	719	12	and	and	CC
7223	719	13	with	with	IN
7223	719	14	fruit	fruit	NN
7223	719	15	.	.	.
7223	720	1	[	[	-LRB-
7223	720	2	_	_	NNP
7223	720	3	Georges	Georges	NNP
7223	720	4	Kerckaert	Kerckaert	NNP
7223	720	5	_	_	NNP
7223	720	6	.	.	.
7223	720	7	]	]	-RRB-
7223	721	1	SAFFRON	SAFFRON	NNP
7223	721	2	RICE	RICE	NNP
7223	721	3	Wash	wash	VB
7223	721	4	the	the	DT
7223	721	5	rice	rice	NN
7223	721	6	in	in	IN
7223	721	7	cold	cold	JJ
7223	721	8	water	water	NN
7223	721	9	,	,	,
7223	721	10	heat	heat	VB
7223	721	11	it	-PRON-	PRP
7223	721	12	in	in	IN
7223	721	13	a	a	DT
7223	721	14	little	little	JJ
7223	721	15	water	water	NN
7223	721	16	and	and	CC
7223	721	17	add	add	VB
7223	721	18	a	a	DT
7223	721	19	dust	dust	NN
7223	721	20	of	of	IN
7223	721	21	salt	salt	NN
7223	721	22	.	.	.
7223	722	1	Flavor	flavor	VB
7223	722	2	some	some	DT
7223	722	3	milk	milk	NN
7223	722	4	(	(	-LRB-
7223	722	5	enough	enough	JJ
7223	722	6	to	to	TO
7223	722	7	cover	cover	VB
7223	722	8	the	the	DT
7223	722	9	rice	rice	NN
7223	722	10	)	)	-RRB-
7223	722	11	with	with	IN
7223	722	12	vanilla	vanilla	NN
7223	722	13	,	,	,
7223	722	14	and	and	CC
7223	722	15	pour	pour	VB
7223	722	16	it	-PRON-	PRP
7223	722	17	on	on	IN
7223	722	18	the	the	DT
7223	722	19	rice	rice	NN
7223	722	20	.	.	.
7223	723	1	Let	let	VB
7223	723	2	it	-PRON-	PRP
7223	723	3	cook	cook	VB
7223	723	4	in	in	IN
7223	723	5	the	the	DT
7223	723	6	oven	oven	NN
7223	723	7	for	for	IN
7223	723	8	an	an	DT
7223	723	9	hour	hour	NN
7223	723	10	and	and	CC
7223	723	11	a	a	DT
7223	723	12	quarter	quarter	NN
7223	723	13	.	.	.
7223	724	1	Take	take	VB
7223	724	2	it	-PRON-	PRP
7223	724	3	from	from	IN
7223	724	4	the	the	DT
7223	724	5	fire	fire	NN
7223	724	6	,	,	,
7223	724	7	and	and	CC
7223	724	8	stir	stir	VB
7223	724	9	in	in	IN
7223	724	10	the	the	DT
7223	724	11	yolks	yolk	NNS
7223	724	12	only	only	RB
7223	724	13	of	of	IN
7223	724	14	two	two	CD
7223	724	15	eggs	egg	NNS
7223	724	16	,	,	,
7223	724	17	or	or	CC
7223	724	18	of	of	IN
7223	724	19	one	one	CD
7223	724	20	only	only	RB
7223	724	21	,	,	,
7223	724	22	if	if	IN
7223	724	23	wished	wish	VBN
7223	724	24	.	.	.
7223	725	1	Sweeten	sweeten	VB
7223	725	2	the	the	DT
7223	725	3	whole	whole	NN
7223	725	4	with	with	IN
7223	725	5	sugar	sugar	NN
7223	725	6	,	,	,
7223	725	7	and	and	CC
7223	725	8	color	color	VB
7223	725	9	it	-PRON-	PRP
7223	725	10	with	with	IN
7223	725	11	a	a	DT
7223	725	12	little	little	JJ
7223	725	13	saffron	saffron	NN
7223	725	14	.	.	.
7223	726	1	Turn	turn	VB
7223	726	2	it	-PRON-	PRP
7223	726	3	out	out	RP
7223	726	4	,	,	,
7223	726	5	and	and	CC
7223	726	6	let	let	VB
7223	726	7	it	-PRON-	PRP
7223	726	8	get	get	VB
7223	726	9	very	very	RB
7223	726	10	cold	cold	JJ
7223	726	11	.	.	.
7223	727	1	[	[	-LRB-
7223	727	2	_	_	NNP
7223	727	3	Paquerette	Paquerette	NNP
7223	727	4	_	_	NNP
7223	727	5	.	.	.
7223	727	6	]	]	-RRB-
7223	728	1	SEMOLINA	SEMOLINA	NNP
7223	728	2	FRITTERS	FRITTERS	NNP
7223	728	3	Quarter	Quarter	NNP
7223	728	4	pound	pound	NN
7223	728	5	semolina	semolina	NN
7223	728	6	,	,	,
7223	728	7	one	one	CD
7223	728	8	and	and	CC
7223	728	9	a	a	DT
7223	728	10	half	half	NN
7223	728	11	pints	pint	NNS
7223	728	12	of	of	IN
7223	728	13	milk	milk	NN
7223	728	14	,	,	,
7223	728	15	three	three	CD
7223	728	16	eggs	egg	NNS
7223	728	17	.	.	.
7223	729	1	Put	put	VB
7223	729	2	on	on	RP
7223	729	3	the	the	DT
7223	729	4	milk	milk	NN
7223	729	5	,	,	,
7223	729	6	and	and	CC
7223	729	7	,	,	,
7223	729	8	as	as	RB
7223	729	9	soon	soon	RB
7223	729	10	as	as	IN
7223	729	11	it	-PRON-	PRP
7223	729	12	is	be	VBZ
7223	729	13	boiling	boil	VBG
7223	729	14	,	,	,
7223	729	15	drop	drop	VB
7223	729	16	the	the	DT
7223	729	17	semolina	semolina	NNP
7223	729	18	in	in	RP
7223	729	19	,	,	,
7223	729	20	in	in	IN
7223	729	21	a	a	DT
7223	729	22	shower	shower	NN
7223	729	23	.	.	.
7223	730	1	Let	let	VB
7223	730	2	it	-PRON-	PRP
7223	730	3	boil	boil	VB
7223	730	4	for	for	IN
7223	730	5	a	a	DT
7223	730	6	few	few	JJ
7223	730	7	minutes	minute	NNS
7223	730	8	,	,	,
7223	730	9	stirring	stir	VBG
7223	730	10	continually	continually	RB
7223	730	11	.	.	.
7223	731	1	Then	then	RB
7223	731	2	add	add	VB
7223	731	3	the	the	DT
7223	731	4	yolks	yolk	NNS
7223	731	5	of	of	IN
7223	731	6	three	three	CD
7223	731	7	eggs	egg	NNS
7223	731	8	,	,	,
7223	731	9	and	and	CC
7223	731	10	then	then	RB
7223	731	11	the	the	DT
7223	731	12	whites	white	NNS
7223	731	13	,	,	,
7223	731	14	which	which	WDT
7223	731	15	you	-PRON-	PRP
7223	731	16	have	have	VBP
7223	731	17	already	already	RB
7223	731	18	beaten	beat	VBN
7223	731	19	stiff	stiff	JJ
7223	731	20	.	.	.
7223	732	1	Pour	pour	VB
7223	732	2	all	all	DT
7223	732	3	on	on	IN
7223	732	4	a	a	DT
7223	732	5	dish	dish	NN
7223	732	6	,	,	,
7223	732	7	and	and	CC
7223	732	8	cool	cool	JJ
7223	732	9	.	.	.
7223	733	1	Have	have	VBP
7223	733	2	some	some	DT
7223	733	3	boiling	boiling	NN
7223	733	4	lard	lard	NN
7223	733	5	(	(	-LRB-
7223	733	6	it	-PRON-	PRP
7223	733	7	is	be	VBZ
7223	733	8	boiling	boil	VBG
7223	733	9	when	when	WRB
7223	733	10	it	-PRON-	PRP
7223	733	11	ceases	cease	VBZ
7223	733	12	to	to	TO
7223	733	13	bubble	bubble	NN
7223	733	14	)	)	-RRB-
7223	733	15	,	,	,
7223	733	16	and	and	CC
7223	733	17	throw	throw	VB
7223	733	18	into	into	IN
7223	733	19	it	-PRON-	PRP
7223	733	20	spoonsful	spoonsful	JJ
7223	733	21	of	of	IN
7223	733	22	the	the	DT
7223	733	23	mixture	mixture	NN
7223	733	24	.	.	.
7223	734	1	When	when	WRB
7223	734	2	they	-PRON-	PRP
7223	734	3	are	be	VBP
7223	734	4	fried	fry	VBN
7223	734	5	golden	golden	JJ
7223	734	6	,	,	,
7223	734	7	take	take	VB
7223	734	8	them	-PRON-	PRP
7223	734	9	out	out	RP
7223	734	10	,	,	,
7223	734	11	drain	drain	VB
7223	734	12	them	-PRON-	PRP
7223	734	13	a	a	DT
7223	734	14	moment	moment	NN
7223	734	15	,	,	,
7223	734	16	and	and	CC
7223	734	17	sprinkle	sprinkle	VB
7223	734	18	on	on	IN
7223	734	19	some	some	DT
7223	734	20	white	white	JJ
7223	734	21	sugar	sugar	NN
7223	734	22	.	.	.
7223	735	1	[	[	-LRB-
7223	735	2	_	_	NNP
7223	735	3	Mme	Mme	NNP
7223	735	4	.	.	.
7223	736	1	Segers	Segers	NNP
7223	736	2	_	_	NNP
7223	736	3	.	.	.
7223	736	4	]	]	-RRB-
7223	737	1	SPECULOOS	SPECULOOS	NNP
7223	737	2	(	(	-LRB-
7223	737	3	A	a	DT
7223	737	4	Brussels	Brussels	NNP
7223	737	5	recipe	recipe	NN
7223	737	6	)	)	-RRB-
7223	737	7	Pound	pound	NN
7223	737	8	down	down	RB
7223	737	9	half	half	JJ
7223	737	10	pound	pound	NN
7223	737	11	flour	flour	NN
7223	737	12	,	,	,
7223	737	13	four	four	CD
7223	737	14	ounces	ounce	NNS
7223	737	15	brown	brown	JJ
7223	737	16	sugar	sugar	NN
7223	737	17	,	,	,
7223	737	18	three	three	CD
7223	737	19	and	and	CC
7223	737	20	a	a	DT
7223	737	21	half	half	NN
7223	737	22	ounces	ounce	NNS
7223	737	23	butter	butter	NN
7223	737	24	,	,	,
7223	737	25	a	a	DT
7223	737	26	pinch	pinch	NN
7223	737	27	of	of	IN
7223	737	28	nutmeg	nutmeg	NN
7223	737	29	,	,	,
7223	737	30	and	and	CC
7223	737	31	the	the	DT
7223	737	32	same	same	JJ
7223	737	33	of	of	IN
7223	737	34	mace	mace	NN
7223	737	35	and	and	CC
7223	737	36	cinnamon	cinnamon	NN
7223	737	37	in	in	IN
7223	737	38	powder	powder	NN
7223	737	39	.	.	.
7223	738	1	Add	add	VB
7223	738	2	,	,	,
7223	738	3	as	as	RB
7223	738	4	well	well	RB
7223	738	5	,	,	,
7223	738	6	a	a	DT
7223	738	7	pinch	pinch	NN
7223	738	8	of	of	IN
7223	738	9	bicarbonate	bicarbonate	NN
7223	738	10	of	of	IN
7223	738	11	soda	soda	NN
7223	738	12	.	.	.
7223	739	1	Make	make	VB
7223	739	2	the	the	DT
7223	739	3	paste	paste	NN
7223	739	4	into	into	IN
7223	739	5	a	a	DT
7223	739	6	ball	ball	NN
7223	739	7	,	,	,
7223	739	8	and	and	CC
7223	739	9	cover	cover	VB
7223	739	10	it	-PRON-	PRP
7223	739	11	with	with	IN
7223	739	12	a	a	DT
7223	739	13	fine	fine	JJ
7223	739	14	linen	linen	NN
7223	739	15	or	or	CC
7223	739	16	muslin	muslin	NN
7223	739	17	cloth	cloth	NN
7223	739	18	,	,	,
7223	739	19	and	and	CC
7223	739	20	leave	leave	VB
7223	739	21	it	-PRON-	PRP
7223	739	22	till	till	IN
7223	739	23	the	the	DT
7223	739	24	following	follow	VBG
7223	739	25	day	day	NN
7223	739	26	.	.	.
7223	740	1	If	if	IN
7223	740	2	you	-PRON-	PRP
7223	740	3	have	have	VBP
7223	740	4	no	no	DT
7223	740	5	molds	mold	NNS
7223	740	6	to	to	TO
7223	740	7	press	press	VB
7223	740	8	it	-PRON-	PRP
7223	740	9	in	in	RP
7223	740	10	,	,	,
7223	740	11	cut	cut	VB
7223	740	12	it	-PRON-	PRP
7223	740	13	into	into	IN
7223	740	14	diamonds	diamond	NNS
7223	740	15	or	or	CC
7223	740	16	different	different	JJ
7223	740	17	shapes	shape	NNS
7223	740	18	,	,	,
7223	740	19	and	and	CC
7223	740	20	cook	cook	VB
7223	740	21	them	-PRON-	PRP
7223	740	22	in	in	IN
7223	740	23	the	the	DT
7223	740	24	oven	oven	NN
7223	740	25	on	on	IN
7223	740	26	buttered	buttered	NNP
7223	740	27	trays	tray	NNS
7223	740	28	.	.	.
7223	741	1	I	-PRON-	PRP
7223	741	2	believe	believe	VBP
7223	741	3	waffle	waffle	NN
7223	741	4	irons	iron	NNS
7223	741	5	can	can	MD
7223	741	6	be	be	VB
7223	741	7	bought	buy	VBN
7223	741	8	in	in	IN
7223	741	9	London	London	NNP
7223	741	10	.	.	.
7223	742	1	GAUFRES	gaufre	NNS
7223	742	2	FROM	from	IN
7223	742	3	BRUSSELS	BRUSSELS	NNP
7223	742	4	Mix	Mix	NNP
7223	742	5	in	in	IN
7223	742	6	an	an	DT
7223	742	7	earthern	earthern	JJ
7223	742	8	bowl	bowl	NN
7223	742	9	half	half	PDT
7223	742	10	a	a	DT
7223	742	11	pint	pint	NN
7223	742	12	of	of	IN
7223	742	13	flour	flour	NN
7223	742	14	,	,	,
7223	742	15	five	five	CD
7223	742	16	yolks	yolk	NNS
7223	742	17	of	of	IN
7223	742	18	eggs	egg	NNS
7223	742	19	,	,	,
7223	742	20	a	a	DT
7223	742	21	coffee	coffee	NN
7223	742	22	-	-	HYPH
7223	742	23	spoonful	spoonful	JJ
7223	742	24	of	of	IN
7223	742	25	castor	castor	NN
7223	742	26	sugar	sugar	NN
7223	742	27	,	,	,
7223	742	28	half	half	NN
7223	742	29	pint	pint	NN
7223	742	30	of	of	IN
7223	742	31	milk	milk	NN
7223	742	32	(	(	-LRB-
7223	742	33	fresh	fresh	JJ
7223	742	34	)	)	-RRB-
7223	742	35	,	,	,
7223	742	36	adding	add	VBG
7223	742	37	a	a	DT
7223	742	38	pinch	pinch	NN
7223	742	39	of	of	IN
7223	742	40	salt	salt	NN
7223	742	41	and	and	CC
7223	742	42	of	of	IN
7223	742	43	vanilla	vanilla	NN
7223	742	44	;	;	:
7223	742	45	then	then	RB
7223	742	46	two	two	CD
7223	742	47	ounces	ounce	NNS
7223	742	48	butter	butter	NN
7223	742	49	melted	melt	VBN
7223	742	50	over	over	IN
7223	742	51	hot	hot	JJ
7223	742	52	water	water	NN
7223	742	53	.	.	.
7223	743	1	Then	then	RB
7223	743	2	beat	beat	VB
7223	743	3	up	up	RP
7223	743	4	the	the	DT
7223	743	5	whites	white	NNS
7223	743	6	of	of	IN
7223	743	7	four	four	CD
7223	743	8	eggs	egg	NNS
7223	743	9	very	very	RB
7223	743	10	stiffly	stiffly	RB
7223	743	11	,	,	,
7223	743	12	and	and	CC
7223	743	13	add	add	VB
7223	743	14	them	-PRON-	PRP
7223	743	15	.	.	.
7223	744	1	Butter	butter	VB
7223	744	2	a	a	DT
7223	744	3	baking	baking	JJ
7223	744	4	-	-	HYPH
7223	744	5	tin	tin	NN
7223	744	6	or	or	CC
7223	744	7	sheet	sheet	NN
7223	744	8	(	(	-LRB-
7223	744	9	since	since	IN
7223	744	10	English	english	JJ
7223	744	11	households	household	NNS
7223	744	12	have	have	VBP
7223	744	13	not	not	RB
7223	744	14	got	get	VBN
7223	744	15	a	a	DT
7223	744	16	gaufre	gaufre	NN
7223	744	17	-	-	HYPH
7223	744	18	iron	iron	NN
7223	744	19	,	,	,
7223	744	20	which	which	WDT
7223	744	21	is	be	VBZ
7223	744	22	double	double	JJ
7223	744	23	and	and	CC
7223	744	24	closes	close	VBZ
7223	744	25	up	up	RP
7223	744	26	)	)	-RRB-
7223	744	27	,	,	,
7223	744	28	and	and	CC
7223	744	29	pour	pour	VB
7223	744	30	in	in	IN
7223	744	31	your	-PRON-	PRP$
7223	744	32	mixture	mixture	NN
7223	744	33	,	,	,
7223	744	34	spreading	spread	VBG
7223	744	35	it	-PRON-	PRP
7223	744	36	over	over	IN
7223	744	37	the	the	DT
7223	744	38	sheet	sheet	NN
7223	744	39	.	.	.
7223	745	1	When	when	WRB
7223	745	2	the	the	DT
7223	745	3	gaufre	gaufre	NN
7223	745	4	is	be	VBZ
7223	745	5	nicely	nicely	RB
7223	745	6	yellowed	yellow	VBN
7223	745	7	,	,	,
7223	745	8	take	take	VB
7223	745	9	it	-PRON-	PRP
7223	745	10	out	out	RP
7223	745	11	and	and	CC
7223	745	12	powder	powder	VB
7223	745	13	it	-PRON-	PRP
7223	745	14	with	with	IN
7223	745	15	sugar	sugar	NN
7223	745	16	.	.	.
7223	746	1	But	but	CC
7223	746	2	to	to	TO
7223	746	3	render	render	VB
7223	746	4	this	this	DT
7223	746	5	recipe	recipe	NN
7223	746	6	absolutely	absolutely	RB
7223	746	7	successful	successful	JJ
7223	746	8	,	,	,
7223	746	9	the	the	DT
7223	746	10	correct	correct	JJ
7223	746	11	implement	implement	NN
7223	746	12	is	be	VBZ
7223	746	13	necessary	necessary	JJ
7223	746	14	.	.	.
7223	747	1	RICE	RICE	NNP
7223	747	2	À	À	NNP
7223	747	3	LA	LA	NNP
7223	747	4	CONDE	CONDE	NNP
7223	747	5	Simmer	Simmer	NNP
7223	747	6	the	the	DT
7223	747	7	rice	rice	NN
7223	747	8	in	in	IN
7223	747	9	milk	milk	NN
7223	747	10	till	till	IN
7223	747	11	it	-PRON-	PRP
7223	747	12	is	be	VBZ
7223	747	13	tender	tender	JJ
7223	747	14	,	,	,
7223	747	15	sweeten	sweeten	VB
7223	747	16	it	-PRON-	PRP
7223	747	17	,	,	,
7223	747	18	and	and	CC
7223	747	19	add	add	VB
7223	747	20	,	,	,
7223	747	21	for	for	IN
7223	747	22	a	a	DT
7223	747	23	medium	medium	JJ
7223	747	24	-	-	HYPH
7223	747	25	sized	sized	JJ
7223	747	26	mold	mold	NN
7223	747	27	,	,	,
7223	747	28	the	the	DT
7223	747	29	yolks	yolk	NNS
7223	747	30	of	of	IN
7223	747	31	two	two	CD
7223	747	32	eggs	egg	NNS
7223	747	33	.	.	.
7223	748	1	Let	let	VB
7223	748	2	it	-PRON-	PRP
7223	748	3	thicken	thicken	VB
7223	748	4	a	a	DT
7223	748	5	little	little	JJ
7223	748	6	,	,	,
7223	748	7	and	and	CC
7223	748	8	stir	stir	VB
7223	748	9	in	in	IN
7223	748	10	pieces	piece	NNS
7223	748	11	of	of	IN
7223	748	12	pineapple	pineapple	NN
7223	748	13	.	.	.
7223	749	1	Pour	pour	VB
7223	749	2	it	-PRON-	PRP
7223	749	3	into	into	IN
7223	749	4	a	a	DT
7223	749	5	mold	mold	NN
7223	749	6	,	,	,
7223	749	7	and	and	CC
7223	749	8	let	let	VB
7223	749	9	it	-PRON-	PRP
7223	749	10	cool	cool	VB
7223	749	11	.	.	.
7223	750	1	Turn	turn	VB
7223	750	2	it	-PRON-	PRP
7223	750	3	out	out	RP
7223	750	4	when	when	WRB
7223	750	5	it	-PRON-	PRP
7223	750	6	has	have	VBZ
7223	750	7	well	well	RB
7223	750	8	set	set	VBN
7223	750	9	,	,	,
7223	750	10	and	and	CC
7223	750	11	decorate	decorate	VB
7223	750	12	with	with	IN
7223	750	13	crystallized	crystallized	JJ
7223	750	14	fruits	fruit	NNS
7223	750	15	.	.	.
7223	751	1	Pour	pour	VB
7223	751	2	round	round	IN
7223	751	3	it	-PRON-	PRP
7223	751	4	a	a	DT
7223	751	5	thin	thin	JJ
7223	751	6	apricot	apricot	NN
7223	751	7	syrup	syrup	NN
7223	751	8	.	.	.
7223	752	1	[	[	-LRB-
7223	752	2	_	_	NNP
7223	752	3	Mme	Mme	NNP
7223	752	4	.	.	.
7223	753	1	Spinette	Spinette	NNP
7223	753	2	_	_	NNP
7223	753	3	.	.	.
7223	753	4	]	]	-RRB-
7223	754	1	PAINS	pain	NNS
7223	754	2	PERDUS	perdus	NN
7223	754	3	(	(	-LRB-
7223	754	4	Lost	lose	VBN
7223	754	5	bread	bread	NN
7223	754	6	)	)	-RRB-
7223	754	7	Make	make	VB
7223	754	8	a	a	DT
7223	754	9	mixture	mixture	NN
7223	754	10	of	of	IN
7223	754	11	milk	milk	NN
7223	754	12	and	and	CC
7223	754	13	raw	raw	JJ
7223	754	14	eggs	egg	NNS
7223	754	15	,	,	,
7223	754	16	enough	enough	RB
7223	754	17	to	to	TO
7223	754	18	soak	soak	VB
7223	754	19	up	up	RP
7223	754	20	in	in	IN
7223	754	21	six	six	CD
7223	754	22	rusks	rusk	NNS
7223	754	23	.	.	.
7223	755	1	Flavor	flavor	VB
7223	755	2	it	-PRON-	PRP
7223	755	3	with	with	IN
7223	755	4	a	a	DT
7223	755	5	little	little	JJ
7223	755	6	mace	mace	NN
7223	755	7	or	or	CC
7223	755	8	cinnamon	cinnamon	NN
7223	755	9	.	.	.
7223	756	1	Put	put	VB
7223	756	2	some	some	DT
7223	756	3	butter	butter	NN
7223	756	4	in	in	IN
7223	756	5	a	a	DT
7223	756	6	pan	pan	NN
7223	756	7	and	and	CC
7223	756	8	put	put	VB
7223	756	9	the	the	DT
7223	756	10	rusks	rusk	NNS
7223	756	11	in	in	IN
7223	756	12	it	-PRON-	PRP
7223	756	13	to	to	IN
7223	756	14	fry	fry	VB
7223	756	15	.	.	.
7223	757	1	Let	let	VB
7223	757	2	them	-PRON-	PRP
7223	757	3	color	color	VB
7223	757	4	a	a	DT
7223	757	5	good	good	JJ
7223	757	6	brown	brown	NN
7223	757	7	,	,	,
7223	757	8	and	and	CC
7223	757	9	serve	serve	VB
7223	757	10	them	-PRON-	PRP
7223	757	11	hot	hot	JJ
7223	757	12	with	with	IN
7223	757	13	sugar	sugar	NN
7223	757	14	dusted	dust	VBN
7223	757	15	over	over	IN
7223	757	16	them	-PRON-	PRP
7223	757	17	.	.	.
7223	758	1	[	[	-LRB-
7223	758	2	_	_	NNP
7223	758	3	Mme	Mme	NNP
7223	758	4	.	.	.
7223	759	1	Spinette	Spinette	NNP
7223	759	2	_	_	NNP
7223	759	3	.	.	.
7223	759	4	]	]	-RRB-
7223	760	1	FRUIT	fruit	NN
7223	760	2	FRITTERS	fritter	NNS
7223	760	3	Peel	peel	VBP
7223	760	4	some	some	DT
7223	760	5	apples	apple	NNS
7223	760	6	,	,	,
7223	760	7	take	take	VB
7223	760	8	out	out	RP
7223	760	9	the	the	DT
7223	760	10	core	core	NN
7223	760	11	and	and	CC
7223	760	12	cut	cut	VBD
7223	760	13	them	-PRON-	PRP
7223	760	14	in	in	IN
7223	760	15	slices	slice	NNS
7223	760	16	,	,	,
7223	760	17	powder	powder	VB
7223	760	18	them	-PRON-	PRP
7223	760	19	on	on	IN
7223	760	20	each	each	DT
7223	760	21	side	side	NN
7223	760	22	with	with	IN
7223	760	23	sugar	sugar	NN
7223	760	24	.	.	.
7223	761	1	You	-PRON-	PRP
7223	761	2	can	can	MD
7223	761	3	use	use	VB
7223	761	4	also	also	RB
7223	761	5	pears	pear	NNS
7223	761	6	,	,	,
7223	761	7	melons	melon	NNS
7223	761	8	,	,	,
7223	761	9	or	or	CC
7223	761	10	bananas	banana	NNS
7223	761	11	.	.	.
7223	762	1	Make	make	VB
7223	762	2	a	a	DT
7223	762	3	batter	batter	NN
7223	762	4	with	with	IN
7223	762	5	flour	flour	NN
7223	762	6	,	,	,
7223	762	7	milk	milk	NN
7223	762	8	and	and	CC
7223	762	9	eggs	egg	NNS
7223	762	10	,	,	,
7223	762	11	beating	beat	VBG
7223	762	12	well	well	RB
7223	762	13	the	the	DT
7223	762	14	whites	white	NNS
7223	762	15	;	;	:
7223	762	16	a	a	DT
7223	762	17	glass	glass	NN
7223	762	18	of	of	IN
7223	762	19	rum	rum	NN
7223	762	20	and	and	CC
7223	762	21	sugar	sugar	NN
7223	762	22	to	to	TO
7223	762	23	sweeten	sweeten	VB
7223	762	24	it	-PRON-	PRP
7223	762	25	.	.	.
7223	763	1	Put	put	VB
7223	763	2	your	-PRON-	PRP$
7223	763	3	lard	lard	NN
7223	763	4	on	on	RP
7223	763	5	to	to	IN
7223	763	6	heat	heat	NN
7223	763	7	,	,	,
7223	763	8	and	and	CC
7223	763	9	when	when	WRB
7223	763	10	the	the	DT
7223	763	11	blue	blue	JJ
7223	763	12	steam	steam	NN
7223	763	13	rises	rise	VBZ
7223	763	14	roll	roll	VBP
7223	763	15	your	-PRON-	PRP$
7223	763	16	fruit	fruit	NN
7223	763	17	slices	slice	NNS
7223	763	18	in	in	IN
7223	763	19	the	the	DT
7223	763	20	batter	batter	NN
7223	763	21	and	and	CC
7223	763	22	throw	throw	VB
7223	763	23	them	-PRON-	PRP
7223	763	24	into	into	IN
7223	763	25	the	the	DT
7223	763	26	lard	lard	NN
7223	763	27	.	.	.
7223	764	1	When	when	WRB
7223	764	2	they	-PRON-	PRP
7223	764	3	are	be	VBP
7223	764	4	golden	golden	JJ
7223	764	5	,	,	,
7223	764	6	serve	serve	VB
7223	764	7	them	-PRON-	PRP
7223	764	8	with	with	IN
7223	764	9	powdered	powdered	JJ
7223	764	10	sugar	sugar	NN
7223	764	11	.	.	.
7223	765	1	[	[	-LRB-
7223	765	2	_	_	NNP
7223	765	3	Mme	Mme	NNP
7223	765	4	.	.	.
7223	766	1	Spinette	Spinette	NNP
7223	766	2	_	_	NNP
7223	766	3	.	.	.
7223	766	4	]	]	-RRB-
7223	767	1	MOCHA	mocha	JJ
7223	767	2	CAKE	CAKE	NNS
7223	767	3	Take	take	VBP
7223	767	4	half	half	PDT
7223	767	5	a	a	DT
7223	767	6	pound	pound	NN
7223	767	7	of	of	IN
7223	767	8	fresh	fresh	JJ
7223	767	9	butter	butter	NN
7223	767	10	,	,	,
7223	767	11	four	four	CD
7223	767	12	ounces	ounce	NNS
7223	767	13	of	of	IN
7223	767	14	powdered	powdered	JJ
7223	767	15	sugar	sugar	NN
7223	767	16	,	,	,
7223	767	17	and	and	CC
7223	767	18	work	work	VB
7223	767	19	them	-PRON-	PRP
7223	767	20	well	well	RB
7223	767	21	together	together	RB
7223	767	22	.	.	.
7223	768	1	When	when	WRB
7223	768	2	they	-PRON-	PRP
7223	768	3	are	be	VBP
7223	768	4	well	well	RB
7223	768	5	mixed	mixed	JJ
7223	768	6	,	,	,
7223	768	7	add	add	VB
7223	768	8	the	the	DT
7223	768	9	yolks	yolk	NNS
7223	768	10	of	of	IN
7223	768	11	four	four	CD
7223	768	12	eggs	egg	NNS
7223	768	13	,	,	,
7223	768	14	each	each	DT
7223	768	15	one	one	NN
7223	768	16	separately	separately	RB
7223	768	17	,	,	,
7223	768	18	and	and	CC
7223	768	19	the	the	DT
7223	768	20	whites	white	NNS
7223	768	21	of	of	IN
7223	768	22	two	two	CD
7223	768	23	.	.	.
7223	769	1	When	when	WRB
7223	769	2	the	the	DT
7223	769	3	mixture	mixture	NN
7223	769	4	is	be	VBZ
7223	769	5	thoroughly	thoroughly	RB
7223	769	6	well	well	RB
7223	769	7	done	do	VBN
7223	769	8	,	,	,
7223	769	9	add	add	VB
7223	769	10	,	,	,
7223	769	11	drop	drop	VB
7223	769	12	by	by	IN
7223	769	13	drop	drop	NN
7223	769	14	,	,	,
7223	769	15	some	some	DT
7223	769	16	boiling	boil	VBG
7223	769	17	coffee	coffee	NN
7223	769	18	essence	essence	NN
7223	769	19	to	to	IN
7223	769	20	your	-PRON-	PRP$
7223	769	21	taste	taste	NN
7223	769	22	.	.	.
7223	770	1	Butter	butter	VB
7223	770	2	a	a	DT
7223	770	3	mold	mold	NN
7223	770	4	and	and	CC
7223	770	5	line	line	VB
7223	770	6	it	-PRON-	PRP
7223	770	7	with	with	IN
7223	770	8	small	small	JJ
7223	770	9	sponge	sponge	JJ
7223	770	10	biscuits	biscuit	NNS
7223	770	11	,	,	,
7223	770	12	and	and	CC
7223	770	13	fill	fill	VB
7223	770	14	it	-PRON-	PRP
7223	770	15	with	with	IN
7223	770	16	alternate	alternate	JJ
7223	770	17	layers	layer	NNS
7223	770	18	of	of	IN
7223	770	19	the	the	DT
7223	770	20	cream	cream	NN
7223	770	21	and	and	CC
7223	770	22	of	of	IN
7223	770	23	biscuits	biscuit	NNS
7223	770	24	.	.	.
7223	771	1	Put	put	VB
7223	771	2	it	-PRON-	PRP
7223	771	3	for	for	IN
7223	771	4	the	the	DT
7223	771	5	night	night	NN
7223	771	6	in	in	IN
7223	771	7	the	the	DT
7223	771	8	cellar	cellar	NN
7223	771	9	before	before	IN
7223	771	10	you	-PRON-	PRP
7223	771	11	serve	serve	VBP
7223	771	12	it	-PRON-	PRP
7223	771	13	the	the	DT
7223	771	14	following	follow	VBG
7223	771	15	day	day	NN
7223	771	16	.	.	.
7223	772	1	You	-PRON-	PRP
7223	772	2	can	can	MD
7223	772	3	replace	replace	VB
7223	772	4	the	the	DT
7223	772	5	essence	essence	NN
7223	772	6	of	of	IN
7223	772	7	coffee	coffee	NN
7223	772	8	by	by	IN
7223	772	9	some	some	DT
7223	772	10	chocolate	chocolate	NN
7223	772	11	that	that	WDT
7223	772	12	has	have	VBZ
7223	772	13	been	be	VBN
7223	772	14	melted	melt	VBN
7223	772	15	over	over	IN
7223	772	16	hot	hot	JJ
7223	772	17	water	water	NN
7223	772	18	.	.	.
7223	773	1	[	[	-LRB-
7223	773	2	_	_	NNP
7223	773	3	Mme	Mme	NNP
7223	773	4	.	.	.
7223	774	1	Spinette	Spinette	NNP
7223	774	2	_	_	NNP
7223	774	3	.	.	.
7223	774	4	]	]	-RRB-
7223	775	1	VANILLA	VANILLA	NNP
7223	775	2	CREAM	CREAM	NNP
7223	775	3	Sweeten	sweeten	VBP
7223	775	4	well	well	RB
7223	775	5	half	half	PDT
7223	775	6	a	a	DT
7223	775	7	pint	pint	NN
7223	775	8	of	of	IN
7223	775	9	milk	milk	NN
7223	775	10	and	and	CC
7223	775	11	flavor	flavor	VB
7223	775	12	it	-PRON-	PRP
7223	775	13	with	with	IN
7223	775	14	vanilla	vanilla	NN
7223	775	15	.	.	.
7223	776	1	Put	put	VB
7223	776	2	it	-PRON-	PRP
7223	776	3	to	to	TO
7223	776	4	boil	boil	VB
7223	776	5	.	.	.
7223	777	1	Mix	mix	VB
7223	777	2	in	in	IN
7223	777	3	a	a	DT
7223	777	4	dish	dish	NN
7223	777	5	the	the	DT
7223	777	6	yolks	yolk	NNS
7223	777	7	of	of	IN
7223	777	8	four	four	CD
7223	777	9	eggs	egg	NNS
7223	777	10	with	with	IN
7223	777	11	a	a	DT
7223	777	12	little	little	JJ
7223	777	13	cornflour	cornflour	NN
7223	777	14	.	.	.
7223	778	1	When	when	WRB
7223	778	2	the	the	DT
7223	778	3	milk	milk	NN
7223	778	4	boils	boil	VBZ
7223	778	5	,	,	,
7223	778	6	pour	pour	VB
7223	778	7	it	-PRON-	PRP
7223	778	8	very	very	RB
7223	778	9	slowly	slowly	RB
7223	778	10	over	over	IN
7223	778	11	the	the	DT
7223	778	12	eggs	egg	NNS
7223	778	13	,	,	,
7223	778	14	mixing	mix	VBG
7223	778	15	it	-PRON-	PRP
7223	778	16	well	well	RB
7223	778	17	.	.	.
7223	779	1	Return	return	VB
7223	779	2	it	-PRON-	PRP
7223	779	3	all	all	DT
7223	779	4	to	to	IN
7223	779	5	the	the	DT
7223	779	6	pan	pan	NN
7223	779	7	and	and	CC
7223	779	8	let	let	VB
7223	779	9	it	-PRON-	PRP
7223	779	10	get	get	VB
7223	779	11	thick	thick	JJ
7223	779	12	without	without	IN
7223	779	13	bringing	bring	VBG
7223	779	14	it	-PRON-	PRP
7223	779	15	to	to	IN
7223	779	16	the	the	DT
7223	779	17	boil	boil	NN
7223	779	18	.	.	.
7223	780	1	Add	add	VB
7223	780	2	some	some	DT
7223	780	3	chopped	chop	VBN
7223	780	4	almonds	almond	NNS
7223	780	5	,	,	,
7223	780	6	and	and	CC
7223	780	7	turn	turn	VB
7223	780	8	the	the	DT
7223	780	9	mixture	mixture	NN
7223	780	10	into	into	IN
7223	780	11	a	a	DT
7223	780	12	mold	mold	NN
7223	780	13	to	to	TO
7223	780	14	cool	cool	JJ
7223	780	15	.	.	.
7223	781	1	[	[	-LRB-
7223	781	2	_	_	NNP
7223	781	3	Mme	Mme	NNP
7223	781	4	.	.	.
7223	782	1	Spinette	Spinette	NNP
7223	782	2	_	_	NNP
7223	782	3	.	.	.
7223	782	4	]	]	-RRB-
7223	783	1	RUM	rum	NN
7223	783	2	CREAM	CREAM	NNS
7223	783	3	Take	take	VBP
7223	783	4	sponge	sponge	JJ
7223	783	5	biscuits	biscuit	NNS
7223	783	6	and	and	CC
7223	783	7	arrange	arrange	VB
7223	783	8	them	-PRON-	PRP
7223	783	9	on	on	IN
7223	783	10	a	a	DT
7223	783	11	dish	dish	NN
7223	783	12	,	,	,
7223	783	13	joining	join	VBG
7223	783	14	each	each	DT
7223	783	15	to	to	IN
7223	783	16	the	the	DT
7223	783	17	other	other	JJ
7223	783	18	with	with	IN
7223	783	19	jam	jam	NNP
7223	783	20	.	.	.
7223	784	1	(	(	-LRB-
7223	784	2	You	-PRON-	PRP
7223	784	3	can	can	MD
7223	784	4	make	make	VB
7223	784	5	a	a	DT
7223	784	6	square	square	NN
7223	784	7	or	or	CC
7223	784	8	a	a	DT
7223	784	9	circle	circle	NN
7223	784	10	or	or	CC
7223	784	11	a	a	DT
7223	784	12	sort	sort	NN
7223	784	13	of	of	IN
7223	784	14	hollow	hollow	JJ
7223	784	15	tower	tower	NN
7223	784	16	.	.	.
7223	784	17	)	)	-RRB-
7223	785	1	Pour	pour	VB
7223	785	2	your	-PRON-	PRP$
7223	785	3	rum	rum	NN
7223	785	4	over	over	IN
7223	785	5	them	-PRON-	PRP
7223	785	6	till	till	IN
7223	785	7	they	-PRON-	PRP
7223	785	8	are	be	VBP
7223	785	9	well	well	RB
7223	785	10	soaked	soak	VBN
7223	785	11	.	.	.
7223	786	1	Then	then	RB
7223	786	2	pour	pour	VB
7223	786	3	over	over	IN
7223	786	4	them	-PRON-	PRP
7223	786	5	,	,	,
7223	786	6	or	or	CC
7223	786	7	into	into	IN
7223	786	8	the	the	DT
7223	786	9	middle	middle	NN
7223	786	10	of	of	IN
7223	786	11	the	the	DT
7223	786	12	biscuits	biscuit	NNS
7223	786	13	,	,	,
7223	786	14	a	a	DT
7223	786	15	vanilla	vanilla	NN
7223	786	16	cream	cream	NN
7223	786	17	like	like	IN
7223	786	18	the	the	DT
7223	786	19	foregoing	foregoing	JJ
7223	786	20	recipe	recipe	NN
7223	786	21	,	,	,
7223	786	22	but	but	CC
7223	786	23	let	let	VB
7223	786	24	it	-PRON-	PRP
7223	786	25	be	be	VB
7223	786	26	nearly	nearly	RB
7223	786	27	cold	cold	JJ
7223	786	28	before	before	IN
7223	786	29	you	-PRON-	PRP
7223	786	30	use	use	VBP
7223	786	31	it	-PRON-	PRP
7223	786	32	.	.	.
7223	787	1	Decorate	decorate	VB
7223	787	2	the	the	DT
7223	787	3	top	top	NN
7223	787	4	with	with	IN
7223	787	5	the	the	DT
7223	787	6	whites	white	NNS
7223	787	7	of	of	IN
7223	787	8	four	four	CD
7223	787	9	eggs	egg	NNS
7223	787	10	sweetened	sweeten	VBN
7223	787	11	and	and	CC
7223	787	12	beaten	beat	VBN
7223	787	13	,	,	,
7223	787	14	or	or	CC
7223	787	15	use	use	VBP
7223	787	16	fresh	fresh	JJ
7223	787	17	cream	cream	NN
7223	787	18	in	in	IN
7223	787	19	the	the	DT
7223	787	20	same	same	JJ
7223	787	21	way	way	NN
7223	787	22	.	.	.
7223	788	1	[	[	-LRB-
7223	788	2	_	_	NNP
7223	788	3	Mme	Mme	NNP
7223	788	4	.	.	.
7223	789	1	Spinette	Spinette	NNP
7223	789	2	_	_	NNP
7223	789	3	.	.	.
7223	789	4	]	]	-RRB-
7223	790	1	PINEAPPLE	PINEAPPLE	NNP
7223	790	2	À	à	NN
7223	790	3	L'ANVERS	l'anvers	NN
7223	790	4	Take	take	VBP
7223	790	5	some	some	DT
7223	790	6	slices	slice	NNS
7223	790	7	of	of	IN
7223	790	8	pineapple	pineapple	NN
7223	790	9	,	,	,
7223	790	10	and	and	CC
7223	790	11	cut	cut	VBD
7223	790	12	off	off	RP
7223	790	13	the	the	DT
7223	790	14	brown	brown	JJ
7223	790	15	spots	spot	NNS
7223	790	16	at	at	IN
7223	790	17	the	the	DT
7223	790	18	edges	edge	NNS
7223	790	19	.	.	.
7223	791	1	Steep	steep	VB
7223	791	2	them	-PRON-	PRP
7223	791	3	for	for	IN
7223	791	4	three	three	CD
7223	791	5	hours	hour	NNS
7223	791	6	in	in	IN
7223	791	7	a	a	DT
7223	791	8	plateful	plateful	JJ
7223	791	9	of	of	IN
7223	791	10	weak	weak	JJ
7223	791	11	kirsch	kirsch	NNP
7223	791	12	,	,	,
7223	791	13	or	or	CC
7223	791	14	maraschino	maraschino	NN
7223	791	15	,	,	,
7223	791	16	that	that	WDT
7223	791	17	is	be	VBZ
7223	791	18	slightly	slightly	RB
7223	791	19	warmed	warm	VBN
7223	791	20	.	.	.
7223	792	1	Cut	cut	VB
7223	792	2	some	some	DT
7223	792	3	slices	slice	NNS
7223	792	4	of	of	IN
7223	792	5	plain	plain	JJ
7223	792	6	cake	cake	NN
7223	792	7	of	of	IN
7223	792	8	equal	equal	JJ
7223	792	9	thickness	thickness	NN
7223	792	10	,	,	,
7223	792	11	and	and	CC
7223	792	12	glaze	glaze	VB
7223	792	13	them	-PRON-	PRP
7223	792	14	.	.	.
7223	793	1	This	this	DT
7223	793	2	is	be	VBZ
7223	793	3	done	do	VBN
7223	793	4	by	by	IN
7223	793	5	sprinkling	sprinkle	VBG
7223	793	6	sugar	sugar	NN
7223	793	7	over	over	IN
7223	793	8	the	the	DT
7223	793	9	slices	slice	NNS
7223	793	10	and	and	CC
7223	793	11	placing	place	VBG
7223	793	12	them	-PRON-	PRP
7223	793	13	in	in	IN
7223	793	14	a	a	DT
7223	793	15	gentle	gentle	JJ
7223	793	16	oven	oven	NN
7223	793	17	.	.	.
7223	794	1	The	the	DT
7223	794	2	sugar	sugar	NN
7223	794	3	melts	melt	NNS
7223	794	4	and	and	CC
7223	794	5	leaves	leave	VBZ
7223	794	6	the	the	DT
7223	794	7	slices	slice	NNS
7223	794	8	_	_	NNP
7223	794	9	glacés	glacé	VBD
7223	794	10	_	_	NNP
7223	794	11	.	.	.
7223	795	1	Arrange	arrange	VB
7223	795	2	the	the	DT
7223	795	3	slices	slice	NNS
7223	795	4	in	in	IN
7223	795	5	a	a	DT
7223	795	6	circle	circle	NN
7223	795	7	,	,	,
7223	795	8	alternating	alternate	VBG
7223	795	9	pineapple	pineapple	NN
7223	795	10	and	and	CC
7223	795	11	cake	cake	NN
7223	795	12	,	,	,
7223	795	13	and	and	CC
7223	795	14	pour	pour	VB
7223	795	15	over	over	IN
7223	795	16	the	the	DT
7223	795	17	latter	latter	JJ
7223	795	18	an	an	DT
7223	795	19	apricot	apricot	NNP
7223	795	20	marmalade	marmalade	NN
7223	795	21	thinned	thin	VBN
7223	795	22	with	with	IN
7223	795	23	kirsch	kirsch	NNP
7223	795	24	or	or	CC
7223	795	25	other	other	JJ
7223	795	26	liqueur	liqueur	NN
7223	795	27	.	.	.
7223	796	1	This	this	DT
7223	796	2	dish	dish	NN
7223	796	3	looks	look	VBZ
7223	796	4	very	very	RB
7223	796	5	nice	nice	JJ
7223	796	6	,	,	,
7223	796	7	and	and	CC
7223	796	8	if	if	IN
7223	796	9	whipped	whip	VBN
7223	796	10	cream	cream	NN
7223	796	11	can	can	MD
7223	796	12	be	be	VB
7223	796	13	added	add	VBN
7223	796	14	it	-PRON-	PRP
7223	796	15	is	be	VBZ
7223	796	16	excellent	excellent	JJ
7223	796	17	.	.	.
7223	797	1	[	[	-LRB-
7223	797	2	_	_	NNP
7223	797	3	L.	L.	NNP
7223	798	1	L.	L.	NNP
7223	798	2	B.	B.	NNP
7223	799	1	Anvers	Anvers	NNP
7223	799	2	_	_	NNP
7223	799	3	.	.	.
7223	799	4	]	]	-RRB-
7223	800	1	POUDING	POUDING	NNP
7223	800	2	AUX	AUX	NNP
7223	800	3	POMMES	pomme	VBD
7223	800	4	Take	take	VB
7223	800	5	a	a	DT
7223	800	6	pound	pound	NN
7223	800	7	of	of	IN
7223	800	8	apples	apple	NNS
7223	800	9	and	and	CC
7223	800	10	peel	peel	VB
7223	800	11	them	-PRON-	PRP
7223	800	12	.	.	.
7223	801	1	Cook	cook	VB
7223	801	2	them	-PRON-	PRP
7223	801	3	,	,	,
7223	801	4	and	and	CC
7223	801	5	rub	rub	VB
7223	801	6	them	-PRON-	PRP
7223	801	7	,	,	,
7223	801	8	when	when	WRB
7223	801	9	soft	soft	JJ
7223	801	10	,	,	,
7223	801	11	through	through	IN
7223	801	12	a	a	DT
7223	801	13	sieve	sieve	NN
7223	801	14	to	to	TO
7223	801	15	make	make	VB
7223	801	16	them	-PRON-	PRP
7223	801	17	into	into	IN
7223	801	18	a	a	DT
7223	801	19	purée	purée	NN
7223	801	20	.	.	.
7223	802	1	Sweeten	sweeten	VB
7223	802	2	it	-PRON-	PRP
7223	802	3	well	well	RB
7223	802	4	,	,	,
7223	802	5	and	and	CC
7223	802	6	scent	scent	VB
7223	802	7	it	-PRON-	PRP
7223	802	8	with	with	IN
7223	802	9	a	a	DT
7223	802	10	scrap	scrap	NN
7223	802	11	of	of	IN
7223	802	12	vanilla	vanilla	NN
7223	802	13	;	;	:
7223	802	14	then	then	RB
7223	802	15	let	let	VB
7223	802	16	it	-PRON-	PRP
7223	802	17	get	get	VB
7223	802	18	cold	cold	JJ
7223	802	19	.	.	.
7223	803	1	Beat	beat	VB
7223	803	2	up	up	RP
7223	803	3	three	three	CD
7223	803	4	eggs	egg	NNS
7223	803	5	,	,	,
7223	803	6	both	both	DT
7223	803	7	whites	white	NNS
7223	803	8	and	and	CC
7223	803	9	yolks	yolk	NNS
7223	803	10	,	,	,
7223	803	11	and	and	CC
7223	803	12	mix	mix	VB
7223	803	13	them	-PRON-	PRP
7223	803	14	into	into	IN
7223	803	15	your	-PRON-	PRP$
7223	803	16	cold	cold	JJ
7223	803	17	compôte	compôte	NN
7223	803	18	,	,	,
7223	803	19	and	and	CC
7223	803	20	put	put	VBD
7223	803	21	all	all	DT
7223	803	22	in	in	IN
7223	803	23	a	a	DT
7223	803	24	dish	dish	NN
7223	803	25	that	that	WDT
7223	803	26	will	will	MD
7223	803	27	stand	stand	VB
7223	803	28	the	the	DT
7223	803	29	heat	heat	NN
7223	803	30	of	of	IN
7223	803	31	the	the	DT
7223	803	32	oven	oven	NN
7223	803	33	.	.	.
7223	804	1	Then	then	RB
7223	804	2	place	place	VB
7223	804	3	on	on	IN
7223	804	4	the	the	DT
7223	804	5	top	top	NN
7223	804	6	a	a	DT
7223	804	7	bit	bit	NN
7223	804	8	of	of	IN
7223	804	9	butter	butter	NN
7223	804	10	the	the	DT
7223	804	11	size	size	NN
7223	804	12	of	of	IN
7223	804	13	a	a	DT
7223	804	14	filbert	filbert	NN
7223	804	15	and	and	CC
7223	804	16	powder	powder	NN
7223	804	17	all	all	RB
7223	804	18	over	over	RB
7223	804	19	with	with	IN
7223	804	20	white	white	JJ
7223	804	21	sugar	sugar	NN
7223	804	22	.	.	.
7223	805	1	Place	place	VB
7223	805	2	the	the	DT
7223	805	3	dish	dish	NN
7223	805	4	in	in	IN
7223	805	5	an	an	DT
7223	805	6	oven	oven	NN
7223	805	7	with	with	IN
7223	805	8	a	a	DT
7223	805	9	gentle	gentle	JJ
7223	805	10	heat	heat	NN
7223	805	11	for	for	IN
7223	805	12	half	half	PDT
7223	805	13	-	-	HYPH
7223	805	14	an	an	DT
7223	805	15	-	-	HYPH
7223	805	16	hour	hour	NN
7223	805	17	,	,	,
7223	805	18	watching	watch	VBG
7223	805	19	how	how	WRB
7223	805	20	it	-PRON-	PRP
7223	805	21	cooks	cook	VBZ
7223	805	22	.	.	.
7223	806	1	This	this	DT
7223	806	2	dish	dish	NN
7223	806	3	can	can	MD
7223	806	4	be	be	VB
7223	806	5	eaten	eat	VBN
7223	806	6	hot	hot	JJ
7223	806	7	or	or	CC
7223	806	8	cold	cold	JJ
7223	806	9	.	.	.
7223	807	1	[	[	-LRB-
7223	807	2	_	_	NNP
7223	807	3	E.	E.	NNP
7223	808	1	Defouck	Defouck	NNP
7223	808	2	_	_	NNP
7223	808	3	.	.	.
7223	808	4	]	]	-RRB-
7223	809	1	SOUFFLÉ	SOUFFLÉ	NNP
7223	809	2	AU	AU	NNP
7223	809	3	CHOCOLAT	CHOCOLAT	NNP
7223	809	4	Melt	melt	NN
7223	809	5	two	two	CD
7223	809	6	tablets	tablet	NNS
7223	809	7	of	of	IN
7223	809	8	chocolate	chocolate	NN
7223	809	9	(	(	-LRB-
7223	809	10	Menier	Menier	NNP
7223	809	11	)	)	-RRB-
7223	809	12	in	in	IN
7223	809	13	a	a	DT
7223	809	14	dessert	dessert	NN
7223	809	15	-	-	HYPH
7223	809	16	spoonful	spoonful	JJ
7223	809	17	of	of	IN
7223	809	18	water	water	NN
7223	809	19	over	over	IN
7223	809	20	heat	heat	NN
7223	809	21	,	,	,
7223	809	22	stirring	stir	VBG
7223	809	23	till	till	IN
7223	809	24	the	the	DT
7223	809	25	chocolate	chocolate	NN
7223	809	26	is	be	VBZ
7223	809	27	well	well	RB
7223	809	28	wetted	wetted	JJ
7223	809	29	and	and	CC
7223	809	30	very	very	RB
7223	809	31	thick	thick	JJ
7223	809	32	.	.	.
7223	810	1	Then	then	RB
7223	810	2	prepare	prepare	VB
7223	810	3	some	some	DT
7223	810	4	feculina	feculina	NNP
7223	810	5	flour	flour	NN
7223	810	6	in	in	IN
7223	810	7	the	the	DT
7223	810	8	following	following	JJ
7223	810	9	way	way	NN
7223	810	10	:	:	:
7223	810	11	Take	take	VB
7223	810	12	for	for	IN
7223	810	13	five	five	CD
7223	810	14	or	or	CC
7223	810	15	six	six	CD
7223	810	16	persons	person	NNS
7223	810	17	nearly	nearly	RB
7223	810	18	a	a	DT
7223	810	19	pint	pint	NN
7223	810	20	of	of	IN
7223	810	21	milk	milk	NN
7223	810	22	.	.	.
7223	811	1	Sweeten	sweeten	VB
7223	811	2	it	-PRON-	PRP
7223	811	3	well	well	RB
7223	811	4	with	with	IN
7223	811	5	sugar	sugar	NN
7223	811	6	;	;	:
7223	811	7	take	take	VB
7223	811	8	two	two	CD
7223	811	9	dessert	dessert	NN
7223	811	10	-	-	HYPH
7223	811	11	spoonfuls	spoonful	NNS
7223	811	12	of	of	IN
7223	811	13	feculina	feculina	NNP
7223	811	14	.	.	.
7223	812	1	Boil	Boil	NNP
7223	812	2	the	the	DT
7223	812	3	sweetened	sweeten	VBN
7223	812	4	milk	milk	NN
7223	812	5	,	,	,
7223	812	6	flavoring	flavor	VBG
7223	812	7	it	-PRON-	PRP
7223	812	8	with	with	IN
7223	812	9	a	a	DT
7223	812	10	few	few	JJ
7223	812	11	drops	drop	NNS
7223	812	12	of	of	IN
7223	812	13	vanilla	vanilla	NN
7223	812	14	essence	essence	NN
7223	812	15	.	.	.
7223	813	1	When	when	WRB
7223	813	2	it	-PRON-	PRP
7223	813	3	is	be	VBZ
7223	813	4	boiled	boil	VBN
7223	813	5	,	,	,
7223	813	6	take	take	VB
7223	813	7	it	-PRON-	PRP
7223	813	8	from	from	IN
7223	813	9	the	the	DT
7223	813	10	fire	fire	NN
7223	813	11	,	,	,
7223	813	12	and	and	CC
7223	813	13	let	let	VB
7223	813	14	it	-PRON-	PRP
7223	813	15	get	get	VB
7223	813	16	cold	cold	JJ
7223	813	17	,	,	,
7223	813	18	mixing	mix	VBG
7223	813	19	in	in	IN
7223	813	20	the	the	DT
7223	813	21	flour	flour	NN
7223	813	22	by	by	IN
7223	813	23	adding	add	VBG
7223	813	24	it	-PRON-	PRP
7223	813	25	slowly	slowly	RB
7223	813	26	so	so	IN
7223	813	27	as	as	IN
7223	813	28	not	not	RB
7223	813	29	to	to	TO
7223	813	30	make	make	VB
7223	813	31	lumps	lump	NNS
7223	813	32	.	.	.
7223	814	1	Put	put	VB
7223	814	2	it	-PRON-	PRP
7223	814	3	back	back	RB
7223	814	4	on	on	IN
7223	814	5	a	a	DT
7223	814	6	brisk	brisk	JJ
7223	814	7	fire	fire	NN
7223	814	8	and	and	CC
7223	814	9	stir	stir	NN
7223	814	10	till	till	IN
7223	814	11	it	-PRON-	PRP
7223	814	12	thickens	thicken	VBZ
7223	814	13	;	;	:
7223	814	14	add	add	VB
7223	814	15	then	then	RB
7223	814	16	the	the	DT
7223	814	17	melted	melt	VBN
7223	814	18	chocolate	chocolate	NN
7223	814	19	,	,	,
7223	814	20	and	and	CC
7223	814	21	when	when	WRB
7223	814	22	that	that	DT
7223	814	23	is	be	VBZ
7223	814	24	gently	gently	RB
7223	814	25	stirred	stir	VBN
7223	814	26	in	in	IN
7223	814	27	take	take	VB
7223	814	28	off	off	RP
7223	814	29	your	-PRON-	PRP$
7223	814	30	pan	pan	NN
7223	814	31	,	,	,
7223	814	32	and	and	CC
7223	814	33	again	again	RB
7223	814	34	let	let	VB
7223	814	35	it	-PRON-	PRP
7223	814	36	get	get	VB
7223	814	37	cold	cold	JJ
7223	814	38	.	.	.
7223	815	1	At	at	IN
7223	815	2	the	the	DT
7223	815	3	moment	moment	NN
7223	815	4	of	of	IN
7223	815	5	cooking	cook	VBG
7223	815	6	the	the	DT
7223	815	7	soufflé	soufflé	NNP
7223	815	8	,	,	,
7223	815	9	add	add	VB
7223	815	10	three	three	CD
7223	815	11	whites	white	NNS
7223	815	12	of	of	IN
7223	815	13	eggs	egg	NNS
7223	815	14	beaten	beat	VBN
7223	815	15	stiff	stiff	JJ
7223	815	16	.	.	.
7223	816	1	Butter	butter	VB
7223	816	2	a	a	DT
7223	816	3	deep	deep	JJ
7223	816	4	fireproof	fireproof	JJ
7223	816	5	dish	dish	NN
7223	816	6	,	,	,
7223	816	7	and	and	CC
7223	816	8	pour	pour	VB
7223	816	9	in	in	IN
7223	816	10	the	the	DT
7223	816	11	mixture	mixture	NN
7223	816	12	,	,	,
7223	816	13	only	only	RB
7223	816	14	filling	fill	VBG
7223	816	15	up	up	RP
7223	816	16	half	half	NN
7223	816	17	of	of	IN
7223	816	18	the	the	DT
7223	816	19	dish	dish	NN
7223	816	20	.	.	.
7223	817	1	Cook	cook	VB
7223	817	2	in	in	IN
7223	817	3	the	the	DT
7223	817	4	oven	oven	NN
7223	817	5	for	for	IN
7223	817	6	fifteen	fifteen	CD
7223	817	7	minutes	minute	NNS
7223	817	8	in	in	IN
7223	817	9	a	a	DT
7223	817	10	gentle	gentle	JJ
7223	817	11	heat	heat	NN
7223	817	12	,	,	,
7223	817	13	and	and	CC
7223	817	14	serve	serve	VB
7223	817	15	immediately	immediately	RB
7223	817	16	.	.	.
7223	818	1	A	a	DT
7223	818	2	tablet	tablet	NN
7223	818	3	of	of	IN
7223	818	4	Chocolat	Chocolat	NNP
7223	818	5	Menier	Menier	NNP
7223	818	6	is	be	VBZ
7223	818	7	a	a	DT
7223	818	8	recognized	recognize	VBN
7223	818	9	weight	weight	NN
7223	818	10	.	.	.
7223	819	1	[	[	-LRB-
7223	819	2	_	_	NNP
7223	819	3	Gabrielle	Gabrielle	NNP
7223	819	4	Janssens	Janssens	NNP
7223	819	5	_	_	NNP
7223	819	6	.	.	.
7223	819	7	]	]	-RRB-
7223	820	1	A	a	DT
7223	820	2	NEW	new	JJ
7223	820	3	DISH	DISH	NNS
7223	820	4	OF	of	IN
7223	820	5	APPLES	apple	NNS
7223	820	6	Take	take	VB
7223	820	7	a	a	DT
7223	820	8	pint	pint	NN
7223	820	9	of	of	IN
7223	820	10	apple	apple	NN
7223	820	11	purée	purée	NNP
7223	820	12	and	and	CC
7223	820	13	add	add	VB
7223	820	14	to	to	IN
7223	820	15	it	-PRON-	PRP
7223	820	16	three	three	CD
7223	820	17	well	well	RB
7223	820	18	-	-	HYPH
7223	820	19	beaten	beat	VBN
7223	820	20	eggs	egg	NNS
7223	820	21	,	,	,
7223	820	22	a	a	DT
7223	820	23	taste	taste	NN
7223	820	24	of	of	IN
7223	820	25	cinnamon	cinnamon	NN
7223	820	26	if	if	IN
7223	820	27	liked	like	VBN
7223	820	28	,	,	,
7223	820	29	quarter	quarter	NN
7223	820	30	of	of	IN
7223	820	31	a	a	DT
7223	820	32	pound	pound	NN
7223	820	33	of	of	IN
7223	820	34	melted	melted	JJ
7223	820	35	butter	butter	NN
7223	820	36	and	and	CC
7223	820	37	the	the	DT
7223	820	38	same	same	JJ
7223	820	39	quantity	quantity	NN
7223	820	40	of	of	IN
7223	820	41	white	white	JJ
7223	820	42	powdered	powdered	JJ
7223	820	43	sugar	sugar	NN
7223	820	44	.	.	.
7223	821	1	Mix	mix	VB
7223	821	2	all	all	DT
7223	821	3	together	together	RB
7223	821	4	and	and	CC
7223	821	5	,	,	,
7223	821	6	taking	take	VBG
7223	821	7	a	a	DT
7223	821	8	fireproof	fireproof	JJ
7223	821	9	dish	dish	NN
7223	821	10	,	,	,
7223	821	11	put	put	VB
7223	821	12	a	a	DT
7223	821	13	little	little	JJ
7223	821	14	water	water	NN
7223	821	15	in	in	IN
7223	821	16	the	the	DT
7223	821	17	bottom	bottom	NN
7223	821	18	of	of	IN
7223	821	19	it	-PRON-	PRP
7223	821	20	and	and	CC
7223	821	21	then	then	RB
7223	821	22	some	some	DT
7223	821	23	fine	fine	JJ
7223	821	24	breadcrumbs	breadcrumb	NNS
7223	821	25	,	,	,
7223	821	26	sufficient	sufficient	JJ
7223	821	27	to	to	TO
7223	821	28	cover	cover	VB
7223	821	29	the	the	DT
7223	821	30	bottom	bottom	NN
7223	821	31	.	.	.
7223	822	1	Pour	pour	VB
7223	822	2	in	in	IN
7223	822	3	your	-PRON-	PRP$
7223	822	4	compôte	compôte	NN
7223	822	5	,	,	,
7223	822	6	then	then	RB
7223	822	7	,	,	,
7223	822	8	above	above	IN
7223	822	9	that	that	DT
7223	822	10	,	,	,
7223	822	11	a	a	DT
7223	822	12	layer	layer	NN
7223	822	13	of	of	IN
7223	822	14	fine	fine	JJ
7223	822	15	breadcrumbs	breadcrumb	NNS
7223	822	16	,	,	,
7223	822	17	and	and	CC
7223	822	18	here	here	RB
7223	822	19	and	and	CC
7223	822	20	there	there	RB
7223	822	21	a	a	DT
7223	822	22	lump	lump	NN
7223	822	23	of	of	IN
7223	822	24	fresh	fresh	JJ
7223	822	25	butter	butter	NN
7223	822	26	,	,	,
7223	822	27	which	which	WDT
7223	822	28	will	will	MD
7223	822	29	prevent	prevent	VB
7223	822	30	the	the	DT
7223	822	31	breadcrumbs	breadcrumb	NNS
7223	822	32	from	from	IN
7223	822	33	burning	burn	VBG
7223	822	34	.	.	.
7223	823	1	Cook	cook	VB
7223	823	2	for	for	IN
7223	823	3	half	half	PDT
7223	823	4	-	-	HYPH
7223	823	5	an	an	DT
7223	823	6	-	-	HYPH
7223	823	7	hour	hour	NN
7223	823	8	.	.	.
7223	824	1	GOLDEN	GOLDEN	NNP
7223	824	2	RICE	RICE	NNP
7223	824	3	Put	put	VBP
7223	824	4	a	a	DT
7223	824	5	quart	quart	NN
7223	824	6	of	of	IN
7223	824	7	milk	milk	NN
7223	824	8	to	to	TO
7223	824	9	boil	boil	VB
7223	824	10	,	,	,
7223	824	11	and	and	CC
7223	824	12	,	,	,
7223	824	13	when	when	WRB
7223	824	14	boiling	boil	VBG
7223	824	15	,	,	,
7223	824	16	add	add	VB
7223	824	17	half	half	PDT
7223	824	18	a	a	DT
7223	824	19	pound	pound	NN
7223	824	20	of	of	IN
7223	824	21	good	good	JJ
7223	824	22	rice	rice	NN
7223	824	23	.	.	.
7223	825	1	When	when	WRB
7223	825	2	the	the	DT
7223	825	3	rice	rice	NN
7223	825	4	is	be	VBZ
7223	825	5	nearly	nearly	RB
7223	825	6	cooked	cook	VBN
7223	825	7	,	,	,
7223	825	8	add	add	VB
7223	825	9	a	a	DT
7223	825	10	pennyworth	pennyworth	NN
7223	825	11	of	of	IN
7223	825	12	saffron	saffron	NN
7223	825	13	,	,	,
7223	825	14	stirring	stir	VBG
7223	825	15	it	-PRON-	PRP
7223	825	16	in	in	RP
7223	825	17	evenly	evenly	RB
7223	825	18	.	.	.
7223	826	1	This	this	DT
7223	826	2	is	be	VBZ
7223	826	3	excellent	excellent	JJ
7223	826	4	,	,	,
7223	826	5	eaten	eat	VBN
7223	826	6	cold	cold	JJ
7223	826	7	with	with	IN
7223	826	8	stewed	stewed	JJ
7223	826	9	quinces	quince	NNS
7223	826	10	and	and	CC
7223	826	11	cream	cream	NN
7223	826	12	.	.	.
7223	827	1	[	[	-LRB-
7223	827	2	_	_	NNP
7223	827	3	V.	V.	NNP
7223	828	1	Verachtert	Verachtert	NNP
7223	828	2	_	_	NNP
7223	828	3	.	.	.
7223	828	4	]	]	-RRB-
7223	829	1	BANANA	banana	NN
7223	829	2	COMPÔTE	COMPÔTE	NNP
7223	829	3	Divide	divide	VBP
7223	829	4	the	the	DT
7223	829	5	bananas	banana	NNS
7223	829	6	in	in	IN
7223	829	7	regular	regular	JJ
7223	829	8	pieces	piece	NNS
7223	829	9	;	;	:
7223	829	10	arrange	arrange	VB
7223	829	11	them	-PRON-	PRP
7223	829	12	in	in	IN
7223	829	13	slices	slice	NNS
7223	829	14	on	on	IN
7223	829	15	your	-PRON-	PRP$
7223	829	16	compôte	compôte	NN
7223	829	17	dish	dish	NN
7223	829	18	,	,	,
7223	829	19	one	one	CD
7223	829	20	slice	slice	NN
7223	829	21	leaning	lean	VBG
7223	829	22	against	against	IN
7223	829	23	the	the	DT
7223	829	24	other	other	JJ
7223	829	25	in	in	IN
7223	829	26	a	a	DT
7223	829	27	circle	circle	NN
7223	829	28	.	.	.
7223	830	1	Sprinkle	sprinkle	VB
7223	830	2	them	-PRON-	PRP
7223	830	3	with	with	IN
7223	830	4	sugar	sugar	NN
7223	830	5	.	.	.
7223	831	1	Squeeze	squeeze	VB
7223	831	2	the	the	DT
7223	831	3	juice	juice	NN
7223	831	4	of	of	IN
7223	831	5	an	an	DT
7223	831	6	orange	orange	NN
7223	831	7	and	and	CC
7223	831	8	of	of	IN
7223	831	9	half	half	PDT
7223	831	10	a	a	DT
7223	831	11	lemon	lemon	NN
7223	831	12	--	--	:
7223	831	13	this	this	DT
7223	831	14	would	would	MD
7223	831	15	be	be	VB
7223	831	16	sufficient	sufficient	JJ
7223	831	17	for	for	IN
7223	831	18	six	six	CD
7223	831	19	bananas	banana	NNS
7223	831	20	--	--	:
7223	831	21	and	and	CC
7223	831	22	pour	pour	VBP
7223	831	23	it	-PRON-	PRP
7223	831	24	over	over	IN
7223	831	25	the	the	DT
7223	831	26	bananas	banana	NNS
7223	831	27	.	.	.
7223	832	1	Cover	cover	VB
7223	832	2	the	the	DT
7223	832	3	dish	dish	NN
7223	832	4	and	and	CC
7223	832	5	leave	leave	VB
7223	832	6	it	-PRON-	PRP
7223	832	7	for	for	IN
7223	832	8	two	two	CD
7223	832	9	hours	hour	NNS
7223	832	10	in	in	IN
7223	832	11	a	a	DT
7223	832	12	cold	cold	JJ
7223	832	13	place	place	NN
7223	832	14	.	.	.
7223	833	1	A	a	DT
7223	833	2	mold	mold	NN
7223	833	3	of	of	IN
7223	833	4	cornflour	cornflour	NN
7223	833	5	or	or	CC
7223	833	6	of	of	IN
7223	833	7	ground	ground	NN
7223	833	8	rice	rice	NN
7223	833	9	may	may	MD
7223	833	10	be	be	VB
7223	833	11	eaten	eat	VBN
7223	833	12	with	with	IN
7223	833	13	this	this	DT
7223	833	14	.	.	.
7223	834	1	[	[	-LRB-
7223	834	2	_	_	NNP
7223	834	3	Mme	Mme	NNP
7223	834	4	.	.	.
7223	835	1	Gabrielle	Gabrielle	NNP
7223	835	2	Janssens	Janssens	NNP
7223	835	3	_	_	NNP
7223	835	4	.	.	.
7223	835	5	]	]	-RRB-
7223	836	1	RIZ	RIZ	NNP
7223	836	2	CONDE	conde	NN
7223	836	3	For	for	IN
7223	836	4	one	one	CD
7223	836	5	and	and	CC
7223	836	6	one	one	CD
7223	836	7	-	-	HYPH
7223	836	8	half	half	NN
7223	836	9	pints	pint	NNS
7223	836	10	of	of	IN
7223	836	11	milk	milk	NN
7223	836	12	half	half	PDT
7223	836	13	a	a	DT
7223	836	14	breakfast	breakfast	NN
7223	836	15	-	-	HYPH
7223	836	16	cupful	cupful	JJ
7223	836	17	of	of	IN
7223	836	18	rice	rice	NN
7223	836	19	.	.	.
7223	837	1	Let	let	VB
7223	837	2	it	-PRON-	PRP
7223	837	3	boil	boil	VB
7223	837	4	with	with	IN
7223	837	5	sugar	sugar	NN
7223	837	6	and	and	CC
7223	837	7	vanilla	vanilla	NN
7223	837	8	;	;	:
7223	837	9	strain	strain	VB
7223	837	10	the	the	DT
7223	837	11	whole	whole	NN
7223	837	12	.	.	.
7223	838	1	Add	add	VB
7223	838	2	one	one	CD
7223	838	3	-	-	HYPH
7223	838	4	half	half	NN
7223	838	5	pint	pint	NN
7223	838	6	of	of	IN
7223	838	7	cream	cream	NN
7223	838	8	,	,	,
7223	838	9	well	well	RB
7223	838	10	beaten	beat	VBN
7223	838	11	,	,	,
7223	838	12	five	five	CD
7223	838	13	leaves	leave	NNS
7223	838	14	of	of	IN
7223	838	15	gelatine	gelatine	NN
7223	838	16	(	(	-LRB-
7223	838	17	melted	melted	NNP
7223	838	18	)	)	-RRB-
7223	838	19	.	.	.
7223	839	1	Mix	mix	VB
7223	839	2	the	the	DT
7223	839	3	whole	whole	NN
7223	839	4	and	and	CC
7223	839	5	pour	pour	VB
7223	839	6	in	in	IN
7223	839	7	a	a	DT
7223	839	8	mold	mold	NN
7223	839	9	which	which	WDT
7223	839	10	has	have	VBZ
7223	839	11	been	be	VBN
7223	839	12	wet	wet	JJ
7223	839	13	.	.	.
7223	840	1	When	when	WRB
7223	840	2	turned	turn	VBN
7223	840	3	out	out	IN
7223	840	4	of	of	IN
7223	840	5	the	the	DT
7223	840	6	mold	mold	NN
7223	840	7	,	,	,
7223	840	8	put	put	VB
7223	840	9	apricots	apricot	NNS
7223	840	10	or	or	CC
7223	840	11	other	other	JJ
7223	840	12	fruit	fruit	NN
7223	840	13	on	on	IN
7223	840	14	the	the	DT
7223	840	15	top	top	NN
7223	840	16	.	.	.
7223	841	1	Pour	pour	VB
7223	841	2	the	the	DT
7223	841	3	juice	juice	NN
7223	841	4	over	over	IN
7223	841	5	all	all	DT
7223	841	6	.	.	.
7223	842	1	[	[	-LRB-
7223	842	2	_	_	NNP
7223	842	3	Mlle	Mlle	NNP
7223	842	4	.	.	.
7223	843	1	Breakers	Breakers	NNP
7223	843	2	_	_	NNP
7223	843	3	.	.	.
7223	843	4	]	]	-RRB-
7223	844	1	CHOCOLATE	CHOCOLATE	NNP
7223	844	2	CREAM	cream	NN
7223	844	3	10	10	CD
7223	844	4	leaves	leave	NNS
7223	844	5	of	of	IN
7223	844	6	gelatine	gelatine	NN
7223	844	7	,	,	,
7223	844	8	well	well	RB
7223	844	9	melted	melted	JJ
7223	844	10	and	and	CC
7223	844	11	sifted	sift	VBN
7223	844	12	.	.	.
7223	845	1	1	1	CD
7223	845	2	pint	pint	NN
7223	845	3	cream	cream	NN
7223	845	4	,	,	,
7223	845	5	_	_	NNP
7223	845	6	well	well	RB
7223	845	7	beaten	beat	VBN
7223	845	8	_	_	NNP
7223	845	9	.	.	.
7223	846	1	3	3	LS
7223	846	2	-	-	SYM
7223	846	3	1/2	1/2	CD
7223	846	4	sticks	stick	NNS
7223	846	5	of	of	IN
7223	846	6	chocolate	chocolate	NN
7223	846	7	melted	melt	VBN
7223	846	8	with	with	IN
7223	846	9	a	a	DT
7223	846	10	little	little	JJ
7223	846	11	milk	milk	NN
7223	846	12	.	.	.
7223	847	1	Mix	mix	VB
7223	847	2	all	all	PDT
7223	847	3	the	the	DT
7223	847	4	ingredients	ingredient	NNS
7223	847	5	together	together	RB
7223	847	6	and	and	CC
7223	847	7	put	put	VBD
7223	847	8	them	-PRON-	PRP
7223	847	9	in	in	IN
7223	847	10	a	a	DT
7223	847	11	mold	mold	NN
7223	847	12	which	which	WDT
7223	847	13	has	have	VBZ
7223	847	14	been	be	VBN
7223	847	15	previously	previously	RB
7223	847	16	wet	wet	JJ
7223	847	17	.	.	.
7223	848	1	[	[	-LRB-
7223	848	2	_	_	NNP
7223	848	3	Mlle	Mlle	NNP
7223	848	4	.	.	.
7223	849	1	Breakers	Breakers	NNP
7223	849	2	_	_	NNP
7223	849	3	.	.	.
7223	849	4	]	]	-RRB-
7223	850	1	KIDNEY	KIDNEY	NNP
7223	850	2	SOUFFLÉ	SOUFFLÉ	NNP
7223	850	3	Mince	Mince	NNP
7223	850	4	finely	finely	RB
7223	850	5	a	a	DT
7223	850	6	veal	veal	NN
7223	850	7	kidney	kidney	NN
7223	850	8	and	and	CC
7223	850	9	add	add	VB
7223	850	10	one	one	CD
7223	850	11	-	-	HYPH
7223	850	12	half	half	NN
7223	850	13	pound	pound	NN
7223	850	14	of	of	IN
7223	850	15	minced	mince	VBN
7223	850	16	veal	veal	NN
7223	850	17	.	.	.
7223	851	1	Make	make	VB
7223	851	2	a	a	DT
7223	851	3	brown	brown	JJ
7223	851	4	sauce	sauce	NN
7223	851	5	of	of	IN
7223	851	6	flour	flour	NN
7223	851	7	and	and	CC
7223	851	8	butter	butter	NN
7223	851	9	,	,	,
7223	851	10	and	and	CC
7223	851	11	add	add	VB
7223	851	12	the	the	DT
7223	851	13	meat	meat	NN
7223	851	14	to	to	IN
7223	851	15	it	-PRON-	PRP
7223	851	16	.	.	.
7223	852	1	Let	let	VB
7223	852	2	it	-PRON-	PRP
7223	852	3	cool	cool	VB
7223	852	4	a	a	DT
7223	852	5	little	little	JJ
7223	852	6	,	,	,
7223	852	7	and	and	CC
7223	852	8	add	add	VB
7223	852	9	three	three	CD
7223	852	10	well	well	RB
7223	852	11	-	-	HYPH
7223	852	12	beaten	beat	VBN
7223	852	13	eggs	egg	NNS
7223	852	14	,	,	,
7223	852	15	with	with	IN
7223	852	16	a	a	DT
7223	852	17	teaspoonful	teaspoonful	NN
7223	852	18	of	of	IN
7223	852	19	rasped	rasped	JJ
7223	852	20	Gruyère	Gruyère	NNP
7223	852	21	.	.	.
7223	853	1	Butter	butter	VB
7223	853	2	a	a	DT
7223	853	3	mold	mold	NN
7223	853	4	,	,	,
7223	853	5	and	and	CC
7223	853	6	sprinkle	sprinkle	VB
7223	853	7	the	the	DT
7223	853	8	inside	inside	NN
7223	853	9	with	with	IN
7223	853	10	breadcrumbs	breadcrumb	NNS
7223	853	11	,	,	,
7223	853	12	and	and	CC
7223	853	13	fill	fill	VB
7223	853	14	it	-PRON-	PRP
7223	853	15	with	with	IN
7223	853	16	the	the	DT
7223	853	17	mince	mince	NN
7223	853	18	.	.	.
7223	854	1	Leave	leave	VB
7223	854	2	it	-PRON-	PRP
7223	854	3	for	for	IN
7223	854	4	three	three	CD
7223	854	5	quarters	quarter	NNS
7223	854	6	of	of	IN
7223	854	7	an	an	DT
7223	854	8	hour	hour	NN
7223	854	9	in	in	IN
7223	854	10	the	the	DT
7223	854	11	oven	oven	NN
7223	854	12	,	,	,
7223	854	13	or	or	CC
7223	854	14	for	for	IN
7223	854	15	an	an	DT
7223	854	16	hour	hour	NN
7223	854	17	and	and	CC
7223	854	18	a	a	DT
7223	854	19	half	half	NN
7223	854	20	in	in	IN
7223	854	21	the	the	DT
7223	854	22	double	double	JJ
7223	854	23	saucepan	saucepan	NN
7223	854	24	of	of	IN
7223	854	25	boiling	boiling	NN
7223	854	26	water	water	NN
7223	854	27	.	.	.
7223	855	1	Turn	turn	VB
7223	855	2	it	-PRON-	PRP
7223	855	3	out	out	IN
7223	855	4	of	of	IN
7223	855	5	the	the	DT
7223	855	6	mold	mold	NN
7223	855	7	and	and	CC
7223	855	8	serve	serve	VB
7223	855	9	with	with	IN
7223	855	10	either	either	CC
7223	855	11	a	a	DT
7223	855	12	tomato	tomato	NN
7223	855	13	or	or	CC
7223	855	14	a	a	DT
7223	855	15	mushroom	mushroom	NN
7223	855	16	sauce	sauce	NN
7223	855	17	.	.	.
7223	856	1	[	[	-LRB-
7223	856	2	_	_	NNP
7223	856	3	L.	L.	NNP
7223	857	1	L.	L.	NNP
7223	857	2	B.	B.	NNP
7223	858	1	(	(	-LRB-
7223	858	2	d'Anvers	d'Anvers	NNPS
7223	858	3	)	)	-RRB-
7223	858	4	_	_	NNP
7223	858	5	.	.	.
7223	858	6	]	]	-RRB-
7223	859	1	BAKED	BAKED	NNP
7223	859	2	SOUFFLE	SOUFFLE	NNP
7223	859	3	Three	three	CD
7223	859	4	eggs	egg	NNS
7223	859	5	,	,	,
7223	859	6	two	two	CD
7223	859	7	table	table	NN
7223	859	8	-	-	HYPH
7223	859	9	spoonfuls	spoonful	NNS
7223	859	10	of	of	IN
7223	859	11	powdered	powdered	JJ
7223	859	12	sugar	sugar	NN
7223	859	13	and	and	CC
7223	859	14	a	a	DT
7223	859	15	thimbleful	thimbleful	JJ
7223	859	16	of	of	IN
7223	859	17	cornflour	cornflour	NN
7223	859	18	or	or	CC
7223	859	19	feculina	feculina	NN
7223	859	20	flour	flour	NN
7223	859	21	.	.	.
7223	860	1	The	the	DT
7223	860	2	original	original	JJ
7223	860	3	recipe	recipe	NN
7223	860	4	gives	give	VBZ
7223	860	5	also	also	RB
7223	860	6	one	one	CD
7223	860	7	packet	packet	NN
7223	860	8	of	of	IN
7223	860	9	vanilla	vanilla	NN
7223	860	10	sugar	sugar	NN
7223	860	11	,	,	,
7223	860	12	but	but	CC
7223	860	13	as	as	IN
7223	860	14	this	this	DT
7223	860	15	may	may	MD
7223	860	16	be	be	VB
7223	860	17	difficult	difficult	JJ
7223	860	18	to	to	TO
7223	860	19	get	get	VB
7223	860	20	in	in	IN
7223	860	21	England	England	NNP
7223	860	22	it	-PRON-	PRP
7223	860	23	will	will	MD
7223	860	24	be	be	VB
7223	860	25	easier	easy	JJR
7223	860	26	to	to	TO
7223	860	27	add	add	VB
7223	860	28	a	a	DT
7223	860	29	few	few	JJ
7223	860	30	drops	drop	NNS
7223	860	31	of	of	IN
7223	860	32	vanilla	vanilla	NN
7223	860	33	essence	essence	NN
7223	860	34	when	when	WRB
7223	860	35	mixing	mix	VBG
7223	860	36	.	.	.
7223	861	1	Mix	mix	VB
7223	861	2	the	the	DT
7223	861	3	yolks	yolk	NNS
7223	861	4	of	of	IN
7223	861	5	eggs	egg	NNS
7223	861	6	with	with	IN
7223	861	7	the	the	DT
7223	861	8	sugar	sugar	NN
7223	861	9	for	for	IN
7223	861	10	ten	ten	CD
7223	861	11	minutes	minute	NNS
7223	861	12	,	,	,
7223	861	13	then	then	RB
7223	861	14	add	add	VB
7223	861	15	the	the	DT
7223	861	16	whites	white	NNS
7223	861	17	,	,	,
7223	861	18	stiffly	stiffly	RB
7223	861	19	beaten	beat	VBN
7223	861	20	,	,	,
7223	861	21	stirring	stir	VBG
7223	861	22	in	in	IN
7223	861	23	very	very	RB
7223	861	24	lightly	lightly	RB
7223	861	25	,	,	,
7223	861	26	so	so	IN
7223	861	27	as	as	IN
7223	861	28	to	to	TO
7223	861	29	let	let	VB
7223	861	30	as	as	RB
7223	861	31	much	much	JJ
7223	861	32	air	air	NN
7223	861	33	as	as	IN
7223	861	34	possible	possible	JJ
7223	861	35	remain	remain	VBP
7223	861	36	in	in	IN
7223	861	37	the	the	DT
7223	861	38	mixture	mixture	NN
7223	861	39	;	;	:
7223	861	40	sprinkle	sprinkle	VB
7223	861	41	in	in	IN
7223	861	42	the	the	DT
7223	861	43	flour	flour	NN
7223	861	44	.	.	.
7223	862	1	Take	take	VB
7223	862	2	a	a	DT
7223	862	3	fireproof	fireproof	JJ
7223	862	4	dish	dish	NN
7223	862	5	,	,	,
7223	862	6	and	and	CC
7223	862	7	butter	butter	VB
7223	862	8	it	-PRON-	PRP
7223	862	9	,	,	,
7223	862	10	and	and	CC
7223	862	11	pour	pour	VB
7223	862	12	in	in	IN
7223	862	13	the	the	DT
7223	862	14	mixture	mixture	NN
7223	862	15	,	,	,
7223	862	16	which	which	WDT
7223	862	17	place	place	VBP
7223	862	18	in	in	IN
7223	862	19	a	a	DT
7223	862	20	gentle	gentle	JJ
7223	862	21	oven	oven	NN
7223	862	22	for	for	IN
7223	862	23	a	a	DT
7223	862	24	quarter	quarter	NN
7223	862	25	of	of	IN
7223	862	26	an	an	DT
7223	862	27	hour	hour	NN
7223	862	28	.	.	.
7223	863	1	It	-PRON-	PRP
7223	863	2	is	be	VBZ
7223	863	3	better	well	JJR
7223	863	4	to	to	TO
7223	863	5	practice	practice	VB
7223	863	6	this	this	DT
7223	863	7	recipe	recipe	NN
7223	863	8	at	at	IN
7223	863	9	lest	l	JJS
7223	863	10	once	once	RB
7223	863	11	before	before	IN
7223	863	12	you	-PRON-	PRP
7223	863	13	prepare	prepare	VBP
7223	863	14	it	-PRON-	PRP
7223	863	15	at	at	IN
7223	863	16	a	a	DT
7223	863	17	dinner	dinner	NN
7223	863	18	,	,	,
7223	863	19	on	on	IN
7223	863	20	account	account	NN
7223	863	21	of	of	IN
7223	863	22	the	the	DT
7223	863	23	baking	baking	NN
7223	863	24	.	.	.
7223	864	1	[	[	-LRB-
7223	864	2	_	_	NNP
7223	864	3	L.	L.	NNP
7223	865	1	Verhaeghe	Verhaeghe	NNP
7223	865	2	.	.	.
7223	865	3	_	_	NNP
7223	865	4	]	]	-RRB-
7223	865	5	PEASANTS	PEASANTS	NNP
7223	865	6	'	'	POS
7223	865	7	EGGS	EGGS	NNP
7223	865	8	For	for	IN
7223	865	9	six	six	CD
7223	865	10	people	people	NNS
7223	865	11	put	put	VBN
7223	865	12	on	on	IN
7223	865	13	the	the	DT
7223	865	14	fire	fire	NN
7223	865	15	two	two	CD
7223	865	16	handfuls	handful	NNS
7223	865	17	of	of	IN
7223	865	18	sorrel	sorrel	NN
7223	865	19	,	,	,
7223	865	20	reduce	reduce	VB
7223	865	21	it	-PRON-	PRP
7223	865	22	to	to	IN
7223	865	23	a	a	DT
7223	865	24	puree	puree	NN
7223	865	25	,	,	,
7223	865	26	and	and	CC
7223	865	27	add	add	VB
7223	865	28	two	two	CD
7223	865	29	dessertspoonfuls	dessertspoonful	NNS
7223	865	30	of	of	IN
7223	865	31	cream	cream	NN
7223	865	32	,	,	,
7223	865	33	a	a	DT
7223	865	34	lump	lump	NN
7223	865	35	of	of	IN
7223	865	36	butter	butter	NN
7223	865	37	the	the	DT
7223	865	38	size	size	NN
7223	865	39	of	of	IN
7223	865	40	a	a	DT
7223	865	41	pigeon	pigeon	NN
7223	865	42	's	's	POS
7223	865	43	egg	egg	NN
7223	865	44	,	,	,
7223	865	45	pepper	pepper	NN
7223	865	46	,	,	,
7223	865	47	salt	salt	NN
7223	865	48	.	.	.
7223	866	1	Take	take	VB
7223	866	2	six	six	CD
7223	866	3	hard	hard	RB
7223	866	4	-	-	HYPH
7223	866	5	boiled	boil	VBN
7223	866	6	eggs	egg	NNS
7223	866	7	and	and	CC
7223	866	8	,	,	,
7223	866	9	crumbling	crumble	VBG
7223	866	10	out	out	RP
7223	866	11	the	the	DT
7223	866	12	yolks	yolk	NNS
7223	866	13	,	,	,
7223	866	14	add	add	VB
7223	866	15	them	-PRON-	PRP
7223	866	16	to	to	IN
7223	866	17	the	the	DT
7223	866	18	sorrel	sorrel	NN
7223	866	19	puree	puree	NN
7223	866	20	.	.	.
7223	867	1	Place	place	VB
7223	867	2	the	the	DT
7223	867	3	whites	white	NNS
7223	867	4	(	(	-LRB-
7223	867	5	which	which	WDT
7223	867	6	you	-PRON-	PRP
7223	867	7	should	should	MD
7223	867	8	have	have	VB
7223	867	9	cut	cut	VBN
7223	867	10	longways	longway	NNS
7223	867	11	)	)	-RRB-
7223	867	12	on	on	IN
7223	867	13	a	a	DT
7223	867	14	hot	hot	JJ
7223	867	15	dish	dish	NN
7223	867	16	,	,	,
7223	867	17	and	and	CC
7223	867	18	pour	pour	VB
7223	867	19	over	over	IN
7223	867	20	them	-PRON-	PRP
7223	867	21	the	the	DT
7223	867	22	puree	puree	NN
7223	867	23	of	of	IN
7223	867	24	sorrel	sorrel	NNP
7223	867	25	;	;	:
7223	867	26	sprinkle	sprinkle	VB
7223	867	27	the	the	DT
7223	867	28	top	top	NN
7223	867	29	with	with	IN
7223	867	30	breadcrumbs	breadcrumb	NNS
7223	867	31	,	,	,
7223	867	32	and	and	CC
7223	867	33	put	put	VBD
7223	867	34	bits	bit	NNS
7223	867	35	of	of	IN
7223	867	36	butter	butter	NN
7223	867	37	on	on	IN
7223	867	38	it	-PRON-	PRP
7223	867	39	also	also	RB
7223	867	40	.	.	.
7223	868	1	Place	place	NN
7223	868	2	in	in	IN
7223	868	3	the	the	DT
7223	868	4	oven	oven	NN
7223	868	5	for	for	IN
7223	868	6	ten	ten	CD
7223	868	7	minutes	minute	NNS
7223	868	8	,	,	,
7223	868	9	and	and	CC
7223	868	10	serve	serve	VBP
7223	868	11	garnished	garnish	VBN
7223	868	12	with	with	IN
7223	868	13	tomatoes	tomato	NNS
7223	868	14	.	.	.
7223	869	1	[	[	-LRB-
7223	869	2	_	_	NNP
7223	869	3	Mlle	Mlle	NNP
7223	869	4	.	.	.
7223	870	1	A.	A.	NNP
7223	870	2	Demeulemeester	Demeulemeester	NNP
7223	870	3	.	.	.
7223	870	4	_	_	NNP
7223	870	5	]	]	-RRB-
7223	870	6	TWO	two	CD
7223	870	7	RECIPES	recipe	NNS
7223	870	8	FOR	for	IN
7223	870	9	TOMATOES	tomatoes	NN
7223	870	10	AND	and	CC
7223	870	11	EGGS	EGGS	NNP
7223	870	12	Take	take	VB
7223	870	13	some	some	DT
7223	870	14	good	good	JJ
7223	870	15	tomatoes	tomato	NNS
7223	870	16	,	,	,
7223	870	17	but	but	CC
7223	870	18	not	not	RB
7223	870	19	too	too	RB
7223	870	20	ripe	ripe	JJ
7223	870	21	.	.	.
7223	871	1	Cut	cut	VB
7223	871	2	them	-PRON-	PRP
7223	871	3	down	down	RP
7223	871	4	from	from	IN
7223	871	5	top	top	NN
7223	871	6	to	to	IN
7223	871	7	bottom	bottom	NN
7223	871	8	,	,	,
7223	871	9	take	take	VB
7223	871	10	out	out	RP
7223	871	11	the	the	DT
7223	871	12	pulp	pulp	NN
7223	871	13	,	,	,
7223	871	14	and	and	CC
7223	871	15	in	in	IN
7223	871	16	each	each	DT
7223	871	17	half	half	PDT
7223	871	18	tomato	tomato	NN
7223	871	19	put	put	VBD
7223	871	20	half	half	PDT
7223	871	21	a	a	DT
7223	871	22	hard	hard	RB
7223	871	23	-	-	HYPH
7223	871	24	boiled	boil	VBN
7223	871	25	egg	egg	NN
7223	871	26	.	.	.
7223	872	1	Arrange	arrange	VB
7223	872	2	them	-PRON-	PRP
7223	872	3	on	on	IN
7223	872	4	a	a	DT
7223	872	5	dish	dish	NN
7223	872	6	,	,	,
7223	872	7	and	and	CC
7223	872	8	pour	pour	VB
7223	872	9	round	round	VBP
7223	872	10	them	-PRON-	PRP
7223	872	11	a	a	DT
7223	872	12	good	good	JJ
7223	872	13	mayonnaise	mayonnaise	NN
7223	872	14	,	,	,
7223	872	15	to	to	TO
7223	872	16	which	which	WDT
7223	872	17	you	-PRON-	PRP
7223	872	18	have	have	VBP
7223	872	19	added	add	VBN
7223	872	20	some	some	DT
7223	872	21	chopped	chop	VBN
7223	872	22	parsley	parsley	NN
7223	872	23	.	.	.
7223	873	1	Take	take	VB
7223	873	2	some	some	DT
7223	873	3	tomatoes	tomato	NNS
7223	873	4	not	not	RB
7223	873	5	too	too	RB
7223	873	6	ripe	ripe	JJ
7223	873	7	,	,	,
7223	873	8	and	and	CC
7223	873	9	cut	cut	VBD
7223	873	10	them	-PRON-	PRP
7223	873	11	in	in	IN
7223	873	12	half	half	NN
7223	873	13	horizontally	horizontally	RB
7223	873	14	.	.	.
7223	874	1	Take	take	VB
7223	874	2	out	out	RP
7223	874	3	the	the	DT
7223	874	4	pulp	pulp	NN
7223	874	5	,	,	,
7223	874	6	so	so	IN
7223	874	7	that	that	IN
7223	874	8	you	-PRON-	PRP
7223	874	9	have	have	VBP
7223	874	10	two	two	CD
7223	874	11	half	half	NN
7223	874	12	-	-	HYPH
7223	874	13	cases	case	NNS
7223	874	14	from	from	IN
7223	874	15	each	each	DT
7223	874	16	tomato	tomato	NN
7223	874	17	.	.	.
7223	875	1	Break	break	VB
7223	875	2	an	an	DT
7223	875	3	egg	egg	NN
7223	875	4	into	into	IN
7223	875	5	each	each	DT
7223	875	6	tomato	tomato	NN
7223	875	7	and	and	CC
7223	875	8	sprinkle	sprinkle	VB
7223	875	9	it	-PRON-	PRP
7223	875	10	well	well	RB
7223	875	11	with	with	IN
7223	875	12	cheese	cheese	NN
7223	875	13	.	.	.
7223	876	1	Place	place	VB
7223	876	2	them	-PRON-	PRP
7223	876	3	all	all	DT
7223	876	4	in	in	IN
7223	876	5	the	the	DT
7223	876	6	oven	oven	NN
7223	876	7	,	,	,
7223	876	8	till	till	IN
7223	876	9	the	the	DT
7223	876	10	eggs	egg	NNS
7223	876	11	are	be	VBP
7223	876	12	set	set	VBN
7223	876	13	,	,	,
7223	876	14	and	and	CC
7223	876	15	decorate	decorate	VB
7223	876	16	with	with	IN
7223	876	17	sprigs	sprig	NNS
7223	876	18	of	of	IN
7223	876	19	parsley	parsley	NNP
7223	876	20	.	.	.
7223	877	1	[	[	-LRB-
7223	877	2	Mlle	Mlle	NNP
7223	877	3	.	.	.
7223	878	1	A.	A.	NNP
7223	879	1	Demeulemeester	demeulemeester	NN
7223	879	2	.	.	.
7223	879	3	]	]	-RRB-
7223	880	1	TOMATOES	tomatoes	NN
7223	880	2	AND	and	CC
7223	880	3	EGGS	EGGS	NNP
7223	880	4	Hard	hard	JJ
7223	880	5	-	-	HYPH
7223	880	6	boil	boil	VB
7223	880	7	some	some	DT
7223	880	8	eggs	egg	NNS
7223	880	9	and	and	CC
7223	880	10	,	,	,
7223	880	11	while	while	IN
7223	880	12	they	-PRON-	PRP
7223	880	13	are	be	VBP
7223	880	14	cooking	cook	VBG
7223	880	15	,	,	,
7223	880	16	fry	fry	VB
7223	880	17	a	a	DT
7223	880	18	large	large	JJ
7223	880	19	square	square	JJ
7223	880	20	slice	slice	NN
7223	880	21	of	of	IN
7223	880	22	bread	bread	NN
7223	880	23	in	in	IN
7223	880	24	butter	butter	NN
7223	880	25	to	to	TO
7223	880	26	make	make	VB
7223	880	27	a	a	DT
7223	880	28	large	large	JJ
7223	880	29	crouton	crouton	NN
7223	880	30	.	.	.
7223	881	1	Peel	peel	VB
7223	881	2	the	the	DT
7223	881	3	eggs	egg	NNS
7223	881	4	when	when	WRB
7223	881	5	they	-PRON-	PRP
7223	881	6	have	have	VBP
7223	881	7	been	be	VBN
7223	881	8	in	in	IN
7223	881	9	boiling	boil	VBG
7223	881	10	water	water	NN
7223	881	11	for	for	IN
7223	881	12	ten	ten	CD
7223	881	13	minutes	minute	NNS
7223	881	14	.	.	.
7223	882	1	Pile	pile	VB
7223	882	2	them	-PRON-	PRP
7223	882	3	on	on	IN
7223	882	4	the	the	DT
7223	882	5	crouton	crouton	NNP
7223	882	6	,	,	,
7223	882	7	and	and	CC
7223	882	8	have	have	VBP
7223	882	9	ready	ready	JJ
7223	882	10	a	a	DT
7223	882	11	tomato	tomato	NN
7223	882	12	sauce	sauce	NN
7223	882	13	to	to	TO
7223	882	14	pour	pour	VB
7223	882	15	over	over	RP
7223	882	16	.	.	.
7223	883	1	Tomato	Tomato	NNP
7223	883	2	Sauce	Sauce	NNP
7223	883	3	:	:	:
7223	883	4	Gently	gently	RB
7223	883	5	stew	stew	JJ
7223	883	6	two	two	CD
7223	883	7	pounds	pound	NNS
7223	883	8	of	of	IN
7223	883	9	tomatoes	tomato	NNS
7223	883	10	and	and	CC
7223	883	11	pass	pass	VB
7223	883	12	them	-PRON-	PRP
7223	883	13	through	through	IN
7223	883	14	a	a	DT
7223	883	15	sieve	sieve	NN
7223	883	16	,	,	,
7223	883	17	return	return	VB
7223	883	18	them	-PRON-	PRP
7223	883	19	to	to	IN
7223	883	20	the	the	DT
7223	883	21	pan	pan	NN
7223	883	22	and	and	CC
7223	883	23	stir	stir	VB
7223	883	24	in	in	IN
7223	883	25	a	a	DT
7223	883	26	mustard	mustard	NN
7223	883	27	-	-	HYPH
7223	883	28	spoonful	spoonful	JJ
7223	883	29	of	of	IN
7223	883	30	mustard	mustard	NN
7223	883	31	,	,	,
7223	883	32	a	a	DT
7223	883	33	teaspoonful	teaspoonful	NN
7223	883	34	of	of	IN
7223	883	35	vinegar	vinegar	NN
7223	883	36	,	,	,
7223	883	37	salt	salt	NN
7223	883	38	and	and	CC
7223	883	39	pepper	pepper	NN
7223	883	40	;	;	:
7223	883	41	heat	heat	NN
7223	883	42	well	well	RB
7223	883	43	;	;	:
7223	883	44	and	and	CC
7223	883	45	,	,	,
7223	883	46	if	if	IN
7223	883	47	too	too	RB
7223	883	48	thin	thin	JJ
7223	883	49	,	,	,
7223	883	50	thicken	thicken	VBP
7223	883	51	it	-PRON-	PRP
7223	883	52	with	with	IN
7223	883	53	flour	flour	NN
7223	883	54	to	to	IN
7223	883	55	the	the	DT
7223	883	56	right	right	JJ
7223	883	57	consistency	consistency	NN
7223	883	58	.	.	.
7223	884	1	[	[	-LRB-
7223	884	2	_	_	NNP
7223	884	3	Mme	Mme	NNP
7223	884	4	.	.	.
7223	885	1	van	van	NNP
7223	885	2	Praet	Praet	NNP
7223	885	3	.	.	.
7223	885	4	_	_	NNP
7223	885	5	]	]	-RRB-
7223	885	6	MUSHROOM	MUSHROOM	NNP
7223	885	7	OMELETTE	OMELETTE	NNP
7223	885	8	Toss	Toss	NNP
7223	885	9	the	the	DT
7223	885	10	sliced	slice	VBN
7223	885	11	mushrooms	mushroom	NNS
7223	885	12	in	in	IN
7223	885	13	butter	butter	NN
7223	885	14	,	,	,
7223	885	15	adding	add	VBG
7223	885	16	,	,	,
7223	885	17	if	if	IN
7223	885	18	you	-PRON-	PRP
7223	885	19	wish	wish	VBP
7223	885	20	,	,	,
7223	885	21	a	a	DT
7223	885	22	little	little	JJ
7223	885	23	mushroom	mushroom	NN
7223	885	24	ketchup	ketchup	NN
7223	885	25	.	.	.
7223	886	1	Break	break	VB
7223	886	2	the	the	DT
7223	886	3	eggs	egg	NNS
7223	886	4	in	in	IN
7223	886	5	a	a	DT
7223	886	6	pan	pan	NN
7223	886	7	and	and	CC
7223	886	8	beat	beat	VBD
7223	886	9	them	-PRON-	PRP
7223	886	10	lightly	lightly	RB
7223	886	11	together	together	RB
7223	886	12	,	,	,
7223	886	13	and	and	CC
7223	886	14	cook	cook	VB
7223	886	15	for	for	IN
7223	886	16	three	three	CD
7223	886	17	minutes	minute	NNS
7223	886	18	over	over	IN
7223	886	19	a	a	DT
7223	886	20	good	good	JJ
7223	886	21	fire	fire	NN
7223	886	22	.	.	.
7223	887	1	Slip	slip	VB
7223	887	2	the	the	DT
7223	887	3	omelette	omelette	NN
7223	887	4	on	on	IN
7223	887	5	a	a	DT
7223	887	6	hot	hot	JJ
7223	887	7	dish	dish	NN
7223	887	8	,	,	,
7223	887	9	spread	spread	VBN
7223	887	10	with	with	IN
7223	887	11	butter	butter	NN
7223	887	12	.	.	.
7223	888	1	ASPARAGUS	ASPARAGUS	NNP
7223	888	2	OMELETTE	omelette	JJ
7223	888	3	This	this	DT
7223	888	4	is	be	VBZ
7223	888	5	made	make	VBN
7223	888	6	quite	quite	RB
7223	888	7	differently	differently	RB
7223	888	8	.	.	.
7223	889	1	Cook	cook	VB
7223	889	2	the	the	DT
7223	889	3	asparagus	asparagus	NN
7223	889	4	-	-	HYPH
7223	889	5	tops	top	NNS
7223	889	6	in	in	IN
7223	889	7	salt	salt	NN
7223	889	8	and	and	CC
7223	889	9	water	water	NN
7223	889	10	and	and	CC
7223	889	11	drain	drain	VB
7223	889	12	them	-PRON-	PRP
7223	889	13	.	.	.
7223	890	1	Roll	roll	VB
7223	890	2	them	-PRON-	PRP
7223	890	3	in	in	IN
7223	890	4	a	a	DT
7223	890	5	little	little	JJ
7223	890	6	bechamel	bechamel	NN
7223	890	7	sauce	sauce	NN
7223	890	8	.	.	.
7223	891	1	Break	break	VB
7223	891	2	your	-PRON-	PRP$
7223	891	3	eggs	egg	NNS
7223	891	4	into	into	IN
7223	891	5	the	the	DT
7223	891	6	pan	pan	NN
7223	891	7	into	into	IN
7223	891	8	which	which	WDT
7223	891	9	you	-PRON-	PRP
7223	891	10	have	have	VBP
7223	891	11	put	put	VBN
7223	891	12	a	a	DT
7223	891	13	little	little	JJ
7223	891	14	butter	butter	NN
7223	891	15	;	;	:
7223	891	16	stir	stir	VB
7223	891	17	them	-PRON-	PRP
7223	891	18	with	with	IN
7223	891	19	a	a	DT
7223	891	20	fork	fork	NN
7223	891	21	in	in	IN
7223	891	22	your	-PRON-	PRP$
7223	891	23	left	left	JJ
7223	891	24	hand	hand	NN
7223	891	25	,	,	,
7223	891	26	adding	add	VBG
7223	891	27	salt	salt	NN
7223	891	28	and	and	CC
7223	891	29	pepper	pepper	NN
7223	891	30	with	with	IN
7223	891	31	your	-PRON-	PRP$
7223	891	32	right	right	NN
7223	891	33	.	.	.
7223	892	1	This	this	DT
7223	892	2	will	will	MD
7223	892	3	only	only	RB
7223	892	4	take	take	VB
7223	892	5	a	a	DT
7223	892	6	minute	minute	NN
7223	892	7	.	.	.
7223	893	1	Add	add	VB
7223	893	2	the	the	DT
7223	893	3	asparagus	asparagus	NN
7223	893	4	-	-	HYPH
7223	893	5	tops	top	NNS
7223	893	6	in	in	IN
7223	893	7	the	the	DT
7223	893	8	thick	thick	JJ
7223	893	9	sauce	sauce	NN
7223	893	10	;	;	:
7223	893	11	this	this	DT
7223	893	12	will	will	MD
7223	893	13	take	take	VB
7223	893	14	another	another	DT
7223	893	15	minute	minute	NN
7223	893	16	.	.	.
7223	894	1	Roll	roll	VB
7223	894	2	or	or	CC
7223	894	3	fold	fold	VB
7223	894	4	up	up	RP
7223	894	5	the	the	DT
7223	894	6	omelette	omelette	NN
7223	894	7	and	and	CC
7223	894	8	slip	slip	VB
7223	894	9	it	-PRON-	PRP
7223	894	10	on	on	IN
7223	894	11	a	a	DT
7223	894	12	hot	hot	JJ
7223	894	13	buttered	buttered	NN
7223	894	14	dish	dish	NN
7223	894	15	.	.	.
7223	895	1	[	[	-LRB-
7223	895	2	_	_	NNP
7223	895	3	Mme	Mme	NNP
7223	895	4	.	.	.
7223	896	1	van	van	NNP
7223	896	2	Praet	Praet	NNP
7223	896	3	.	.	.
7223	896	4	_	_	NNP
7223	896	5	]	]	-RRB-
7223	896	6	STUFFED	stuffed	NN
7223	896	7	EGGS	EGGS	NNP
7223	896	8	Hard	hard	JJ
7223	896	9	-	-	HYPH
7223	896	10	boil	boil	VB
7223	896	11	your	-PRON-	PRP$
7223	896	12	eggs	egg	NNS
7223	896	13	,	,	,
7223	896	14	allowing	allow	VBG
7223	896	15	half	half	PDT
7223	896	16	an	an	DT
7223	896	17	egg	egg	NN
7223	896	18	for	for	IN
7223	896	19	each	each	DT
7223	896	20	person	person	NN
7223	896	21	.	.	.
7223	897	1	Take	take	VB
7223	897	2	out	out	RP
7223	897	3	the	the	DT
7223	897	4	yolk	yolk	NN
7223	897	5	.	.	.
7223	898	1	While	while	IN
7223	898	2	they	-PRON-	PRP
7223	898	3	are	be	VBP
7223	898	4	boiling	boil	VBG
7223	898	5	and	and	CC
7223	898	6	afterwards	afterwards	RB
7223	898	7	cooling	cool	VBG
7223	898	8	in	in	IN
7223	898	9	water	water	NN
7223	898	10	,	,	,
7223	898	11	make	make	VB
7223	898	12	a	a	DT
7223	898	13	small	small	JJ
7223	898	14	quantity	quantity	NN
7223	898	15	of	of	IN
7223	898	16	mayonnaise	mayonnaise	NN
7223	898	17	sauce	sauce	NN
7223	898	18	.	.	.
7223	899	1	Peel	peel	VB
7223	899	2	the	the	DT
7223	899	3	eggs	egg	NNS
7223	899	4	,	,	,
7223	899	5	cut	cut	VB
7223	899	6	them	-PRON-	PRP
7223	899	7	through	through	IN
7223	899	8	lengthways	lengthway	NNS
7223	899	9	,	,	,
7223	899	10	and	and	CC
7223	899	11	take	take	VB
7223	899	12	out	out	RP
7223	899	13	the	the	DT
7223	899	14	yolks	yolk	NNS
7223	899	15	.	.	.
7223	900	1	Crumble	crumble	VB
7223	900	2	these	these	DT
7223	900	3	with	with	IN
7223	900	4	a	a	DT
7223	900	5	little	little	JJ
7223	900	6	chopped	chopped	JJ
7223	900	7	herbs	herb	NNS
7223	900	8	,	,	,
7223	900	9	and	and	CC
7223	900	10	add	add	VB
7223	900	11	the	the	DT
7223	900	12	mayonnaise	mayonnaise	NN
7223	900	13	.	.	.
7223	901	1	Fill	fill	VB
7223	901	2	the	the	DT
7223	901	3	eggs	egg	NNS
7223	901	4	with	with	IN
7223	901	5	this	this	DT
7223	901	6	mixture	mixture	NN
7223	901	7	,	,	,
7223	901	8	and	and	CC
7223	901	9	place	place	VB
7223	901	10	them	-PRON-	PRP
7223	901	11	in	in	IN
7223	901	12	a	a	DT
7223	901	13	dish	dish	NN
7223	901	14	with	with	IN
7223	901	15	chopped	chopped	JJ
7223	901	16	lettuce	lettuce	NN
7223	901	17	round	round	IN
7223	901	18	it	-PRON-	PRP
7223	901	19	,	,	,
7223	901	20	to	to	TO
7223	901	21	which	which	WDT
7223	901	22	you	-PRON-	PRP
7223	901	23	may	may	MD
7223	901	24	add	add	VB
7223	901	25	a	a	DT
7223	901	26	little	little	JJ
7223	901	27	more	more	JJR
7223	901	28	of	of	IN
7223	901	29	the	the	DT
7223	901	30	sauce	sauce	NN
7223	901	31	.	.	.
7223	902	1	[	[	-LRB-
7223	902	2	_	_	NNP
7223	902	3	Mme	Mme	NNP
7223	902	4	.	.	.
7223	903	1	van	van	NNP
7223	903	2	Marcke	Marcke	NNP
7223	903	3	de	de	NNP
7223	903	4	Lunessen	Lunessen	NNP
7223	903	5	_	_	NNP
7223	903	6	.	.	.
7223	903	7	]	]	-RRB-
7223	904	1	POACHED	poached	JJ
7223	904	2	EGGS	EGGS	NNP
7223	904	3	,	,	,
7223	904	4	TOMATO	TOMATO	NNP
7223	904	5	SAUCE	SAUCE	NNP
7223	904	6	Make	make	VBP
7223	904	7	some	some	DT
7223	904	8	rounds	round	NNS
7223	904	9	of	of	IN
7223	904	10	toast	toast	NN
7223	904	11	and	and	CC
7223	904	12	butter	butter	VB
7223	904	13	them	-PRON-	PRP
7223	904	14	;	;	:
7223	904	15	place	place	NN
7223	904	16	on	on	IN
7223	904	17	each	each	DT
7223	904	18	a	a	DT
7223	904	19	slice	slice	NN
7223	904	20	of	of	IN
7223	904	21	tongue	tongue	NN
7223	904	22	or	or	CC
7223	904	23	of	of	IN
7223	904	24	ham	ham	NN
7223	904	25	.	.	.
7223	905	1	Keep	keep	VB
7223	905	2	these	these	DT
7223	905	3	hot	hot	JJ
7223	905	4	,	,	,
7223	905	5	and	and	CC
7223	905	6	poach	poach	VBD
7223	905	7	as	as	IN
7223	905	8	many	many	JJ
7223	905	9	eggs	egg	NNS
7223	905	10	as	as	IN
7223	905	11	you	-PRON-	PRP
7223	905	12	require	require	VBP
7223	905	13	.	.	.
7223	906	1	Slip	slip	VB
7223	906	2	each	each	DT
7223	906	3	egg	egg	NN
7223	906	4	on	on	IN
7223	906	5	the	the	DT
7223	906	6	toasts	toast	NNS
7223	906	7	,	,	,
7223	906	8	and	and	CC
7223	906	9	cover	cover	VB
7223	906	10	them	-PRON-	PRP
7223	906	11	quickly	quickly	RB
7223	906	12	with	with	IN
7223	906	13	a	a	DT
7223	906	14	highly	highly	RB
7223	906	15	seasoned	season	VBN
7223	906	16	tomato	tomato	NN
7223	906	17	sauce	sauce	NN
7223	906	18	.	.	.
7223	907	1	[	[	-LRB-
7223	907	2	_	_	NNP
7223	907	3	Mme	Mme	NNP
7223	907	4	.	.	.
7223	908	1	van	van	NNP
7223	908	2	Marcke	Marcke	NNP
7223	908	3	de	de	NNP
7223	908	4	Lunessen	Lunessen	NNP
7223	908	5	_	_	NNP
7223	908	6	.	.	.
7223	908	7	]	]	-RRB-
7223	909	1	EGGS	EGGS	NNP
7223	909	2	AND	and	CC
7223	909	3	MUSHROOMS	MUSHROOMS	NNP
7223	909	4	Pick	pick	VBP
7223	909	5	over	over	IN
7223	909	6	half	half	PDT
7223	909	7	a	a	DT
7223	909	8	pound	pound	NN
7223	909	9	of	of	IN
7223	909	10	mushrooms	mushroom	NNS
7223	909	11	,	,	,
7223	909	12	cut	cut	VBD
7223	909	13	them	-PRON-	PRP
7223	909	14	in	in	IN
7223	909	15	small	small	JJ
7223	909	16	pieces	piece	NNS
7223	909	17	like	like	IN
7223	909	18	dice	dice	NNS
7223	909	19	,	,	,
7223	909	20	and	and	CC
7223	909	21	put	put	VBD
7223	909	22	them	-PRON-	PRP
7223	909	23	to	to	TO
7223	909	24	stew	stew	VB
7223	909	25	in	in	IN
7223	909	26	the	the	DT
7223	909	27	oven	oven	NN
7223	909	28	with	with	IN
7223	909	29	plenty	plenty	NN
7223	909	30	of	of	IN
7223	909	31	butter	butter	NN
7223	909	32	,	,	,
7223	909	33	pepper	pepper	NN
7223	909	34	,	,	,
7223	909	35	and	and	CC
7223	909	36	salt	salt	NN
7223	909	37	.	.	.
7223	910	1	Make	make	VB
7223	910	2	a	a	DT
7223	910	3	thick	thick	JJ
7223	910	4	white	white	JJ
7223	910	5	sauce	sauce	NN
7223	910	6	,	,	,
7223	910	7	and	and	CC
7223	910	8	you	-PRON-	PRP
7223	910	9	may	may	MD
7223	910	10	add	add	VB
7223	910	11	to	to	IN
7223	910	12	it	-PRON-	PRP
7223	910	13	the	the	DT
7223	910	14	juice	juice	NN
7223	910	15	from	from	IN
7223	910	16	the	the	DT
7223	910	17	mushrooms	mushroom	NNS
7223	910	18	when	when	WRB
7223	910	19	they	-PRON-	PRP
7223	910	20	are	be	VBP
7223	910	21	cooked	cook	VBN
7223	910	22	;	;	:
7223	910	23	then	then	RB
7223	910	24	stir	stir	VB
7223	910	25	in	in	IN
7223	910	26	the	the	DT
7223	910	27	mushrooms	mushroom	NNS
7223	910	28	.	.	.
7223	911	1	Take	take	VB
7223	911	2	three	three	CD
7223	911	3	hard	hard	RB
7223	911	4	-	-	HYPH
7223	911	5	boiled	boil	VBN
7223	911	6	eggs	egg	NNS
7223	911	7	,	,	,
7223	911	8	and	and	CC
7223	911	9	separate	separate	JJ
7223	911	10	yolks	yolk	NNS
7223	911	11	from	from	IN
7223	911	12	whites	white	NNS
7223	911	13	.	.	.
7223	912	1	Put	put	VB
7223	912	2	into	into	IN
7223	912	3	a	a	DT
7223	912	4	shallow	shallow	JJ
7223	912	5	vegetable	vegetable	NN
7223	912	6	-	-	HYPH
7223	912	7	dish	dish	NN
7223	912	8	the	the	DT
7223	912	9	whites	white	NNS
7223	912	10	cut	cut	VBN
7223	912	11	up	up	RP
7223	912	12	in	in	IN
7223	912	13	small	small	JJ
7223	912	14	pieces	piece	NNS
7223	912	15	,	,	,
7223	912	16	pour	pour	VBP
7223	912	17	over	over	IN
7223	912	18	them	-PRON-	PRP
7223	912	19	the	the	DT
7223	912	20	bechamel	bechamel	NN
7223	912	21	with	with	IN
7223	912	22	the	the	DT
7223	912	23	mushrooms	mushroom	NNS
7223	912	24	,	,	,
7223	912	25	and	and	CC
7223	912	26	finish	finish	VB
7223	912	27	up	up	RP
7223	912	28	by	by	IN
7223	912	29	sprinkling	sprinkle	VBG
7223	912	30	over	over	RP
7223	912	31	the	the	DT
7223	912	32	top	top	NN
7223	912	33	the	the	DT
7223	912	34	hard	hard	RB
7223	912	35	-	-	HYPH
7223	912	36	boiled	boil	VBN
7223	912	37	yolks	yolk	NNS
7223	912	38	,	,	,
7223	912	39	which	which	WDT
7223	912	40	you	-PRON-	PRP
7223	912	41	have	have	VBP
7223	912	42	crumbled	crumble	VBN
7223	912	43	up	up	RP
7223	912	44	with	with	IN
7223	912	45	a	a	DT
7223	912	46	fork	fork	NN
7223	912	47	.	.	.
7223	913	1	[	[	-LRB-
7223	913	2	_	_	NNP
7223	913	3	Mme	Mme	NNP
7223	913	4	.	.	.
7223	914	1	Braconnière	Braconnière	NNP
7223	914	2	_	_	NNP
7223	914	3	.	.	.
7223	914	4	]	]	-RRB-
7223	915	1	BELGIAN	BELGIAN	NNP
7223	915	2	EGGS	EGGS	NNP
7223	915	3	Make	make	VBP
7223	915	4	some	some	DT
7223	915	5	scrambled	scramble	VBN
7223	915	6	eggs	egg	NNS
7223	915	7	,	,	,
7223	915	8	and	and	CC
7223	915	9	place	place	VB
7223	915	10	them	-PRON-	PRP
7223	915	11	on	on	IN
7223	915	12	a	a	DT
7223	915	13	very	very	RB
7223	915	14	hot	hot	JJ
7223	915	15	dish	dish	NN
7223	915	16	,	,	,
7223	915	17	and	and	CC
7223	915	18	pour	pour	VB
7223	915	19	round	round	VBP
7223	915	20	them	-PRON-	PRP
7223	915	21	a	a	DT
7223	915	22	thick	thick	JJ
7223	915	23	tomato	tomato	NN
7223	915	24	sauce	sauce	NN
7223	915	25	.	.	.
7223	916	1	Decorate	decorate	VB
7223	916	2	the	the	DT
7223	916	3	dish	dish	NN
7223	916	4	quickly	quickly	RB
7223	916	5	with	with	IN
7223	916	6	thick	thick	JJ
7223	916	7	rounds	round	NNS
7223	916	8	of	of	IN
7223	916	9	tomato	tomato	NNP
7223	916	10	.	.	.
7223	917	1	EGGS	EGGS	NNP
7223	917	2	À	À	NNP
7223	917	3	LA	LA	NNP
7223	917	4	RIBEAUCOURT	RIBEAUCOURT	NNP
7223	917	5	Butter	Butter	NNP
7223	917	6	some	some	DT
7223	917	7	little	little	JJ
7223	917	8	paper	paper	NN
7223	917	9	cases	case	NNS
7223	917	10	,	,	,
7223	917	11	and	and	CC
7223	917	12	let	let	VB
7223	917	13	them	-PRON-	PRP
7223	917	14	dry	dry	VB
7223	917	15	in	in	IN
7223	917	16	the	the	DT
7223	917	17	oven	oven	NN
7223	917	18	.	.	.
7223	918	1	Put	put	VB
7223	918	2	into	into	IN
7223	918	3	each	each	DT
7223	918	4	one	one	NN
7223	918	5	a	a	DT
7223	918	6	pat	pat	NN
7223	918	7	of	of	IN
7223	918	8	butter	butter	NN
7223	918	9	and	and	CC
7223	918	10	let	let	VB
7223	918	11	it	-PRON-	PRP
7223	918	12	melt	melt	VB
7223	918	13	lightly	lightly	RB
7223	918	14	.	.	.
7223	919	1	Break	break	VB
7223	919	2	an	an	DT
7223	919	3	egg	egg	NN
7223	919	4	into	into	IN
7223	919	5	each	each	DT
7223	919	6	case	case	NN
7223	919	7	,	,	,
7223	919	8	taking	take	VBG
7223	919	9	care	care	NN
7223	919	10	not	not	RB
7223	919	11	to	to	TO
7223	919	12	break	break	VB
7223	919	13	the	the	DT
7223	919	14	yolk	yolk	NN
7223	919	15	,	,	,
7223	919	16	and	and	CC
7223	919	17	put	put	VBD
7223	919	18	a	a	DT
7223	919	19	bit	bit	NN
7223	919	20	of	of	IN
7223	919	21	butter	butter	NN
7223	919	22	on	on	IN
7223	919	23	each	each	DT
7223	919	24	yolk	yolk	NN
7223	919	25	.	.	.
7223	920	1	Place	place	NN
7223	920	2	in	in	IN
7223	920	3	a	a	DT
7223	920	4	quick	quick	JJ
7223	920	5	oven	oven	NN
7223	920	6	till	till	IN
7223	920	7	the	the	DT
7223	920	8	whites	white	NNS
7223	920	9	are	be	VBP
7223	920	10	half	half	RB
7223	920	11	set	set	VBN
7223	920	12	.	.	.
7223	921	1	At	at	IN
7223	921	2	the	the	DT
7223	921	3	moment	moment	NN
7223	921	4	of	of	IN
7223	921	5	serving	serve	VBG
7223	921	6	take	take	VB
7223	921	7	them	-PRON-	PRP
7223	921	8	out	out	RP
7223	921	9	,	,	,
7223	921	10	and	and	CC
7223	921	11	have	have	VBP
7223	921	12	ready	ready	JJ
7223	921	13	some	some	DT
7223	921	14	minced	mince	VBN
7223	921	15	tongue	tongue	NN
7223	921	16	or	or	CC
7223	921	17	ham	ham	NN
7223	921	18	,	,	,
7223	921	19	to	to	TO
7223	921	20	sprinkle	sprinkle	VB
7223	921	21	on	on	IN
7223	921	22	them	-PRON-	PRP
7223	921	23	,	,	,
7223	921	24	and	and	CC
7223	921	25	decorate	decorate	VB
7223	921	26	with	with	IN
7223	921	27	a	a	DT
7223	921	28	big	big	JJ
7223	921	29	bit	bit	NN
7223	921	30	of	of	IN
7223	921	31	truffle	truffle	NN
7223	921	32	.	.	.
7223	922	1	TO	to	IN
7223	922	2	USE	USE	NNP
7223	922	3	UP	up	NN
7223	922	4	REMAINS	remain	NNS
7223	922	5	OF	of	IN
7223	922	6	MEAT	meat	NN
7223	922	7	Cut	Cut	NNP
7223	922	8	in	in	IN
7223	922	9	slices	slice	NNS
7223	922	10	the	the	DT
7223	922	11	remains	remain	NNS
7223	922	12	of	of	IN
7223	922	13	any	any	DT
7223	922	14	cold	cold	JJ
7223	922	15	meat	meat	NN
7223	922	16	,	,	,
7223	922	17	such	such	JJ
7223	922	18	as	as	IN
7223	922	19	pork	pork	NN
7223	922	20	,	,	,
7223	922	21	beef	beef	NN
7223	922	22	,	,	,
7223	922	23	veal	veal	NN
7223	922	24	,	,	,
7223	922	25	ham	ham	NN
7223	922	26	,	,	,
7223	922	27	or	or	CC
7223	922	28	mutton	mutton	NN
7223	922	29	.	.	.
7223	923	1	Melt	Melt	NNP
7223	923	2	in	in	IN
7223	923	3	a	a	DT
7223	923	4	pan	pan	NN
7223	923	5	a	a	DT
7223	923	6	bit	bit	NN
7223	923	7	of	of	IN
7223	923	8	salt	salt	NN
7223	923	9	butter	butter	NN
7223	923	10	the	the	DT
7223	923	11	size	size	NN
7223	923	12	of	of	IN
7223	923	13	a	a	DT
7223	923	14	walnut	walnut	NN
7223	923	15	,	,	,
7223	923	16	and	and	CC
7223	923	17	put	put	VBD
7223	923	18	in	in	IN
7223	923	19	it	-PRON-	PRP
7223	923	20	an	an	DT
7223	923	21	onion	onion	NN
7223	923	22	cut	cut	VBN
7223	923	23	into	into	IN
7223	923	24	fine	fine	JJ
7223	923	25	slices	slice	NNS
7223	923	26	;	;	:
7223	923	27	let	let	VB
7223	923	28	it	-PRON-	PRP
7223	923	29	get	get	VB
7223	923	30	brown	brown	JJ
7223	923	31	in	in	IN
7223	923	32	the	the	DT
7223	923	33	hot	hot	JJ
7223	923	34	butter	butter	NN
7223	923	35	.	.	.
7223	924	1	In	in	IN
7223	924	2	another	another	DT
7223	924	3	pan	pan	NN
7223	924	4	put	put	VB
7223	924	5	a	a	DT
7223	924	6	larger	large	JJR
7223	924	7	piece	piece	NN
7223	924	8	of	of	IN
7223	924	9	butter	butter	NN
7223	924	10	rolled	roll	VBN
7223	924	11	in	in	IN
7223	924	12	a	a	DT
7223	924	13	soup	soup	NN
7223	924	14	-	-	HYPH
7223	924	15	spoonful	spoonful	JJ
7223	924	16	of	of	IN
7223	924	17	flour	flour	NN
7223	924	18	;	;	:
7223	924	19	add	add	VB
7223	924	20	to	to	IN
7223	924	21	it	-PRON-	PRP
7223	924	22	the	the	DT
7223	924	23	onion	onion	NN
7223	924	24	and	and	CC
7223	924	25	butter	butter	NN
7223	924	26	,	,	,
7223	924	27	and	and	CC
7223	924	28	add	add	VB
7223	924	29	enough	enough	JJ
7223	924	30	water	water	NN
7223	924	31	to	to	TO
7223	924	32	prevent	prevent	VB
7223	924	33	the	the	DT
7223	924	34	sauce	sauce	NN
7223	924	35	from	from	IN
7223	924	36	getting	get	VBG
7223	924	37	very	very	RB
7223	924	38	thick	thick	JJ
7223	924	39	.	.	.
7223	925	1	Add	add	VB
7223	925	2	,	,	,
7223	925	3	if	if	IN
7223	925	4	you	-PRON-	PRP
7223	925	5	wish	wish	VBP
7223	925	6	it	-PRON-	PRP
7223	925	7	,	,	,
7223	925	8	a	a	DT
7223	925	9	teaspoonful	teaspoonful	NN
7223	925	10	of	of	IN
7223	925	11	meat	meat	NN
7223	925	12	-	-	HYPH
7223	925	13	extract	extract	NN
7223	925	14	and	and	CC
7223	925	15	a	a	DT
7223	925	16	pinch	pinch	NN
7223	925	17	of	of	IN
7223	925	18	salt	salt	NN
7223	925	19	.	.	.
7223	926	1	Have	have	VBP
7223	926	2	ready	ready	JJ
7223	926	3	some	some	DT
7223	926	4	mashed	mash	VBN
7223	926	5	potatoes	potato	NNS
7223	926	6	,	,	,
7223	926	7	but	but	CC
7223	926	8	let	let	VB
7223	926	9	them	-PRON-	PRP
7223	926	10	be	be	VB
7223	926	11	very	very	RB
7223	926	12	light	light	JJ
7223	926	13	.	.	.
7223	927	1	Place	place	VB
7223	927	2	the	the	DT
7223	927	3	slices	slice	NNS
7223	927	4	of	of	IN
7223	927	5	meat	meat	NN
7223	927	6	in	in	IN
7223	927	7	a	a	DT
7223	927	8	fireproof	fireproof	JJ
7223	927	9	dish	dish	NN
7223	927	10	,	,	,
7223	927	11	pour	pour	VB
7223	927	12	the	the	DT
7223	927	13	sauce	sauce	NN
7223	927	14	on	on	IN
7223	927	15	them	-PRON-	PRP
7223	927	16	,	,	,
7223	927	17	then	then	RB
7223	927	18	the	the	DT
7223	927	19	mashed	mash	VBN
7223	927	20	potatoes	potato	NNS
7223	927	21	,	,	,
7223	927	22	and	and	CC
7223	927	23	put	put	VBD
7223	927	24	the	the	DT
7223	927	25	dish	dish	NN
7223	927	26	in	in	IN
7223	927	27	the	the	DT
7223	927	28	oven	oven	NN
7223	927	29	,	,	,
7223	927	30	all	all	RB
7223	927	31	well	well	RB
7223	927	32	heated	heat	VBD
7223	927	33	through	through	IN
7223	927	34	.	.	.
7223	928	1	This	this	DT
7223	928	2	is	be	VBZ
7223	928	3	called	call	VBN
7223	928	4	in	in	IN
7223	928	5	Belgium	Belgium	NNP
7223	928	6	"	"	''
7223	928	7	_	_	NNP
7223	928	8	un	un	NNP
7223	928	9	philosophe	philosophe	NNP
7223	928	10	_	_	NNP
7223	928	11	.	.	.
7223	928	12	"	"	''
7223	929	1	[	[	-LRB-
7223	929	2	_	_	NNP
7223	929	3	Paquerette	Paquerette	NNP
7223	929	4	_	_	NNP
7223	929	5	.	.	.
7223	929	6	]	]	-RRB-
7223	930	1	VEAL	veal	NN
7223	930	2	WITH	with	IN
7223	930	3	ONIONS	onion	NNS
7223	930	4	Take	take	VBP
7223	930	5	a	a	DT
7223	930	6	lump	lump	NN
7223	930	7	of	of	IN
7223	930	8	butter	butter	NN
7223	930	9	the	the	DT
7223	930	10	size	size	NN
7223	930	11	of	of	IN
7223	930	12	an	an	DT
7223	930	13	egg	egg	NN
7223	930	14	,	,	,
7223	930	15	and	and	CC
7223	930	16	let	let	VB
7223	930	17	it	-PRON-	PRP
7223	930	18	color	color	VB
7223	930	19	in	in	IN
7223	930	20	a	a	DT
7223	930	21	saucepan	saucepan	NN
7223	930	22	.	.	.
7223	931	1	Slice	slice	VB
7223	931	2	some	some	DT
7223	931	3	onions	onion	NNS
7223	931	4	and	and	CC
7223	931	5	fry	fry	VB
7223	931	6	them	-PRON-	PRP
7223	931	7	in	in	IN
7223	931	8	another	another	DT
7223	931	9	pan	pan	NN
7223	931	10	.	.	.
7223	932	1	When	when	WRB
7223	932	2	fried	fry	VBN
7223	932	3	,	,	,
7223	932	4	add	add	VB
7223	932	5	them	-PRON-	PRP
7223	932	6	to	to	IN
7223	932	7	the	the	DT
7223	932	8	butter	butter	NN
7223	932	9	with	with	IN
7223	932	10	some	some	DT
7223	932	11	sliced	slice	VBN
7223	932	12	carrots	carrot	NNS
7223	932	13	,	,	,
7223	932	14	a	a	DT
7223	932	15	few	few	JJ
7223	932	16	small	small	JJ
7223	932	17	onions	onion	NNS
7223	932	18	,	,	,
7223	932	19	and	and	CC
7223	932	20	your	-PRON-	PRP$
7223	932	21	pieces	piece	NNS
7223	932	22	of	of	IN
7223	932	23	veal	veal	NN
7223	932	24	,	,	,
7223	932	25	salt	salt	NN
7223	932	26	,	,	,
7223	932	27	and	and	CC
7223	932	28	pepper	pepper	NN
7223	932	29	.	.	.
7223	933	1	Add	add	VB
7223	933	2	a	a	DT
7223	933	3	small	small	JJ
7223	933	4	quantity	quantity	NN
7223	933	5	of	of	IN
7223	933	6	water	water	NN
7223	933	7	,	,	,
7223	933	8	and	and	CC
7223	933	9	close	close	VB
7223	933	10	the	the	DT
7223	933	11	lid	lid	NN
7223	933	12	on	on	IN
7223	933	13	the	the	DT
7223	933	14	saucepan	saucepan	NN
7223	933	15	.	.	.
7223	934	1	When	when	WRB
7223	934	2	the	the	DT
7223	934	3	meat	meat	NN
7223	934	4	is	be	VBZ
7223	934	5	tender	tender	JJ
7223	934	6	,	,	,
7223	934	7	you	-PRON-	PRP
7223	934	8	can	can	MD
7223	934	9	thicken	thicken	VB
7223	934	10	the	the	DT
7223	934	11	sauce	sauce	NN
7223	934	12	with	with	IN
7223	934	13	a	a	DT
7223	934	14	little	little	JJ
7223	934	15	flour	flour	NN
7223	934	16	.	.	.
7223	935	1	This	this	DT
7223	935	2	is	be	VBZ
7223	935	3	a	a	DT
7223	935	4	good	good	JJ
7223	935	5	way	way	NN
7223	935	6	to	to	TO
7223	935	7	use	use	VB
7223	935	8	veal	veal	NN
7223	935	9	that	that	WDT
7223	935	10	is	be	VBZ
7223	935	11	hard	hard	JJ
7223	935	12	,	,	,
7223	935	13	or	or	CC
7223	935	14	parts	part	NNS
7223	935	15	that	that	WDT
7223	935	16	are	be	VBP
7223	935	17	not	not	RB
7223	935	18	the	the	DT
7223	935	19	best	good	JJS
7223	935	20	cuts	cut	NNS
7223	935	21	.	.	.
7223	936	1	[	[	-LRB-
7223	936	2	_	_	NNP
7223	936	3	Paquerette	Paquerette	NNP
7223	936	4	_	_	NNP
7223	936	5	.	.	.
7223	936	6	]	]	-RRB-
7223	937	1	VEAL	VEAL	NNP
7223	937	2	CAKE	CAKE	NNS
7223	937	3	Mince	mince	NN
7223	937	4	very	very	RB
7223	937	5	finely	finely	RB
7223	937	6	three	three	CD
7223	937	7	pounds	pound	NNS
7223	937	8	of	of	IN
7223	937	9	raw	raw	JJ
7223	937	10	veal	veal	NN
7223	937	11	and	and	CC
7223	937	12	one	one	CD
7223	937	13	-	-	HYPH
7223	937	14	fourth	fourth	NN
7223	937	15	pound	pound	NN
7223	937	16	of	of	IN
7223	937	17	pork	pork	NN
7223	937	18	.	.	.
7223	938	1	It	-PRON-	PRP
7223	938	2	is	be	VBZ
7223	938	3	better	well	JJR
7223	938	4	to	to	TO
7223	938	5	do	do	VB
7223	938	6	this	this	DT
7223	938	7	at	at	IN
7223	938	8	home	home	NN
7223	938	9	than	than	IN
7223	938	10	to	to	TO
7223	938	11	have	have	VB
7223	938	12	it	-PRON-	PRP
7223	938	13	done	do	VBN
7223	938	14	at	at	IN
7223	938	15	the	the	DT
7223	938	16	butcher	butcher	NN
7223	938	17	's	's	POS
7223	938	18	.	.	.
7223	939	1	Put	put	VB
7223	939	2	two	two	CD
7223	939	3	slices	slice	NNS
7223	939	4	of	of	IN
7223	939	5	bread	bread	NN
7223	939	6	to	to	TO
7223	939	7	soak	soak	VB
7223	939	8	in	in	IN
7223	939	9	milk	milk	NN
7223	939	10	,	,	,
7223	939	11	add	add	VB
7223	939	12	two	two	CD
7223	939	13	yolks	yolk	NNS
7223	939	14	of	of	IN
7223	939	15	eggs	egg	NNS
7223	939	16	and	and	CC
7223	939	17	the	the	DT
7223	939	18	whites	white	NNS
7223	939	19	,	,	,
7223	939	20	pepper	pepper	NN
7223	939	21	and	and	CC
7223	939	22	salt	salt	NN
7223	939	23	.	.	.
7223	940	1	Mix	mix	VB
7223	940	2	it	-PRON-	PRP
7223	940	3	well	well	RB
7223	940	4	,	,	,
7223	940	5	working	work	VBG
7223	940	6	it	-PRON-	PRP
7223	940	7	for	for	IN
7223	940	8	ten	ten	CD
7223	940	9	minutes	minute	NNS
7223	940	10	.	.	.
7223	941	1	Then	then	RB
7223	941	2	let	let	VB
7223	941	3	it	-PRON-	PRP
7223	941	4	rest	rest	VB
7223	941	5	for	for	IN
7223	941	6	half	half	PDT
7223	941	7	-	-	HYPH
7223	941	8	an	an	DT
7223	941	9	-	-	HYPH
7223	941	10	hour	hour	NN
7223	941	11	.	.	.
7223	942	1	Put	put	VB
7223	942	2	it	-PRON-	PRP
7223	942	3	in	in	IN
7223	942	4	a	a	DT
7223	942	5	small	small	JJ
7223	942	6	stewpan	stewpan	NN
7223	942	7	,	,	,
7223	942	8	add	add	VB
7223	942	9	a	a	DT
7223	942	10	lump	lump	NN
7223	942	11	of	of	IN
7223	942	12	butter	butter	NN
7223	942	13	the	the	DT
7223	942	14	size	size	NN
7223	942	15	of	of	IN
7223	942	16	a	a	DT
7223	942	17	pigeon	pigeon	NN
7223	942	18	's	's	POS
7223	942	19	egg	egg	NN
7223	942	20	,	,	,
7223	942	21	and	and	CC
7223	942	22	put	put	VBD
7223	942	23	it	-PRON-	PRP
7223	942	24	in	in	IN
7223	942	25	the	the	DT
7223	942	26	oven	oven	NN
7223	942	27	.	.	.
7223	943	1	It	-PRON-	PRP
7223	943	2	will	will	MD
7223	943	3	be	be	VB
7223	943	4	ready	ready	JJ
7223	943	5	to	to	TO
7223	943	6	serve	serve	VB
7223	943	7	when	when	WRB
7223	943	8	the	the	DT
7223	943	9	juice	juice	NN
7223	943	10	has	have	VBZ
7223	943	11	ceased	cease	VBN
7223	943	12	to	to	TO
7223	943	13	run	run	VB
7223	943	14	out	out	RP
7223	943	15	.	.	.
7223	944	1	[	[	-LRB-
7223	944	2	_	_	NNP
7223	944	3	Paquerette	Paquerette	NNP
7223	944	4	_	_	NNP
7223	944	5	]	]	-RRB-
7223	944	6	TO	to	IN
7223	944	7	USE	USE	NNP
7223	944	8	UP	UP	NNP
7223	944	9	COLD	cold	NN
7223	944	10	MEAT	meat	NN
7223	944	11	Take	take	VBP
7223	944	12	a	a	DT
7223	944	13	fresh	fresh	JJ
7223	944	14	celery	celery	NN
7223	944	15	,	,	,
7223	944	16	wash	wash	VB
7223	944	17	it	-PRON-	PRP
7223	944	18	well	well	RB
7223	944	19	,	,	,
7223	944	20	and	and	CC
7223	944	21	remove	remove	VB
7223	944	22	the	the	DT
7223	944	23	green	green	JJ
7223	944	24	leaves	leave	NNS
7223	944	25	.	.	.
7223	945	1	Let	let	VB
7223	945	2	it	-PRON-	PRP
7223	945	3	boil	boil	VB
7223	945	4	till	till	IN
7223	945	5	half	half	RB
7223	945	6	-	-	HYPH
7223	945	7	cooked	cook	VBN
7223	945	8	in	in	IN
7223	945	9	salted	salt	VBN
7223	945	10	water	water	NN
7223	945	11	.	.	.
7223	946	1	Drain	drain	VB
7223	946	2	it	-PRON-	PRP
7223	946	3	on	on	IN
7223	946	4	a	a	DT
7223	946	5	sieve	sieve	NN
7223	946	6	,	,	,
7223	946	7	and	and	CC
7223	946	8	then	then	RB
7223	946	9	cut	cut	VB
7223	946	10	it	-PRON-	PRP
7223	946	11	lengthways	lengthway	VBZ
7223	946	12	,	,	,
7223	946	13	and	and	CC
7223	946	14	place	place	NN
7223	946	15	minced	mince	VBN
7223	946	16	meat	meat	NN
7223	946	17	of	of	IN
7223	946	18	any	any	DT
7223	946	19	kind	kind	NN
7223	946	20	,	,	,
7223	946	21	well	well	RB
7223	946	22	seasoned	seasoned	JJ
7223	946	23	,	,	,
7223	946	24	between	between	IN
7223	946	25	the	the	DT
7223	946	26	two	two	CD
7223	946	27	pieces	piece	NNS
7223	946	28	.	.	.
7223	947	1	Tie	tie	VB
7223	947	2	them	-PRON-	PRP
7223	947	3	together	together	RB
7223	947	4	with	with	IN
7223	947	5	a	a	DT
7223	947	6	thread	thread	NN
7223	947	7	and	and	CC
7223	947	8	let	let	VB
7223	947	9	them	-PRON-	PRP
7223	947	10	cook	cook	VB
7223	947	11	again	again	RB
7223	947	12	for	for	IN
7223	947	13	a	a	DT
7223	947	14	quarter	quarter	NN
7223	947	15	of	of	IN
7223	947	16	an	an	DT
7223	947	17	hour	hour	NN
7223	947	18	,	,	,
7223	947	19	this	this	DT
7223	947	20	time	time	NN
7223	947	21	either	either	CC
7223	947	22	in	in	IN
7223	947	23	the	the	DT
7223	947	24	same	same	JJ
7223	947	25	water	water	NN
7223	947	26	and	and	CC
7223	947	27	gently	gently	RB
7223	947	28	simmered	simmer	VBD
7223	947	29	,	,	,
7223	947	30	or	or	CC
7223	947	31	in	in	IN
7223	947	32	the	the	DT
7223	947	33	oven	oven	NN
7223	947	34	in	in	IN
7223	947	35	a	a	DT
7223	947	36	well	well	RB
7223	947	37	-	-	HYPH
7223	947	38	buttered	butter	VBN
7223	947	39	dish	dish	NN
7223	947	40	.	.	.
7223	948	1	Other	other	JJ
7223	948	2	people	people	NNS
7223	948	3	,	,	,
7223	948	4	to	to	TO
7223	948	5	avoid	avoid	VB
7223	948	6	the	the	DT
7223	948	7	trouble	trouble	NN
7223	948	8	of	of	IN
7223	948	9	tying	tie	VBG
7223	948	10	the	the	DT
7223	948	11	two	two	CD
7223	948	12	halves	half	NNS
7223	948	13	,	,	,
7223	948	14	spread	spread	VB
7223	948	15	the	the	DT
7223	948	16	mince	mince	NN
7223	948	17	on	on	IN
7223	948	18	each	each	DT
7223	948	19	half	half	NN
7223	948	20	and	and	CC
7223	948	21	cook	cook	VB
7223	948	22	it	-PRON-	PRP
7223	948	23	in	in	IN
7223	948	24	the	the	DT
7223	948	25	oven	oven	NN
7223	948	26	,	,	,
7223	948	27	laid	lay	VBN
7223	948	28	flat	flat	RB
7223	948	29	in	in	IN
7223	948	30	a	a	DT
7223	948	31	fireproof	fireproof	JJ
7223	948	32	dish	dish	NN
7223	948	33	.	.	.
7223	949	1	In	in	IN
7223	949	2	this	this	DT
7223	949	3	case	case	NN
7223	949	4	put	put	VBD
7223	949	5	a	a	DT
7223	949	6	good	good	JJ
7223	949	7	lump	lump	NN
7223	949	8	of	of	IN
7223	949	9	butter	butter	NN
7223	949	10	on	on	IN
7223	949	11	each	each	DT
7223	949	12	portion	portion	NN
7223	949	13	of	of	IN
7223	949	14	mince	mince	NN
7223	949	15	.	.	.
7223	950	1	[	[	-LRB-
7223	950	2	_	_	NNP
7223	950	3	L.	L.	NNP
7223	951	1	Verhaeghe	Verhaeghe	NNP
7223	951	2	.	.	.
7223	951	3	_	_	NNP
7223	951	4	]	]	-RRB-
7223	951	5	FLEMISH	FLEMISH	NNP
7223	951	6	CARBONADE	CARBONADE	NNP
7223	951	7	Put	put	VBP
7223	951	8	two	two	CD
7223	951	9	onions	onion	NNS
7223	951	10	to	to	TO
7223	951	11	color	color	VB
7223	951	12	in	in	IN
7223	951	13	butter	butter	NN
7223	951	14	or	or	CC
7223	951	15	in	in	IN
7223	951	16	hot	hot	JJ
7223	951	17	fat	fat	NN
7223	951	18	.	.	.
7223	952	1	Then	then	RB
7223	952	2	add	add	VB
7223	952	3	to	to	IN
7223	952	4	them	-PRON-	PRP
7223	952	5	the	the	DT
7223	952	6	beef	beef	NN
7223	952	7	,	,	,
7223	952	8	which	which	WDT
7223	952	9	you	-PRON-	PRP
7223	952	10	have	have	VBP
7223	952	11	cut	cut	VBN
7223	952	12	into	into	IN
7223	952	13	pieces	piece	NNS
7223	952	14	the	the	DT
7223	952	15	size	size	NN
7223	952	16	of	of	IN
7223	952	17	a	a	DT
7223	952	18	small	small	JJ
7223	952	19	cake	cake	NN
7223	952	20	.	.	.
7223	953	1	Let	let	VB
7223	953	2	it	-PRON-	PRP
7223	953	3	cook	cook	VB
7223	953	4	for	for	IN
7223	953	5	a	a	DT
7223	953	6	few	few	JJ
7223	953	7	minutes	minute	NNS
7223	953	8	,	,	,
7223	953	9	then	then	RB
7223	953	10	add	add	VB
7223	953	11	pepper	pepper	NN
7223	953	12	,	,	,
7223	953	13	salt	salt	NN
7223	953	14	,	,	,
7223	953	15	a	a	DT
7223	953	16	carrot	carrot	NN
7223	953	17	sliced	slice	VBD
7223	953	18	,	,	,
7223	953	19	and	and	CC
7223	953	20	enough	enough	JJ
7223	953	21	water	water	NN
7223	953	22	to	to	TO
7223	953	23	allow	allow	VB
7223	953	24	the	the	DT
7223	953	25	meat	meat	NN
7223	953	26	to	to	TO
7223	953	27	cook	cook	VB
7223	953	28	gently	gently	RB
7223	953	29	by	by	IN
7223	953	30	the	the	DT
7223	953	31	side	side	NN
7223	953	32	of	of	IN
7223	953	33	the	the	DT
7223	953	34	fire	fire	NN
7223	953	35	,	,	,
7223	953	36	allowing	allow	VBG
7223	953	37	one	one	CD
7223	953	38	and	and	CC
7223	953	39	one	one	CD
7223	953	40	-	-	HYPH
7223	953	41	half	half	NN
7223	953	42	hours	hour	NNS
7223	953	43	for	for	IN
7223	953	44	one	one	CD
7223	953	45	and	and	CC
7223	953	46	one	one	CD
7223	953	47	-	-	HYPH
7223	953	48	half	half	NN
7223	953	49	pounds	pound	NNS
7223	953	50	of	of	IN
7223	953	51	meat	meat	NN
7223	953	52	.	.	.
7223	954	1	Ten	ten	CD
7223	954	2	minutes	minute	NNS
7223	954	3	before	before	IN
7223	954	4	serving	serve	VBG
7223	954	5	add	add	NN
7223	954	6	to	to	IN
7223	954	7	the	the	DT
7223	954	8	sauce	sauce	NN
7223	954	9	a	a	DT
7223	954	10	little	little	JJ
7223	954	11	meat	meat	NN
7223	954	12	-	-	HYPH
7223	954	13	juice	juice	NN
7223	954	14	or	or	CC
7223	954	15	Liebig	Liebig	NNP
7223	954	16	.	.	.
7223	955	1	You	-PRON-	PRP
7223	955	2	may	may	MD
7223	955	3	at	at	IN
7223	955	4	the	the	DT
7223	955	5	same	same	JJ
7223	955	6	time	time	NN
7223	955	7	,	,	,
7223	955	8	if	if	IN
7223	955	9	it	-PRON-	PRP
7223	955	10	is	be	VBZ
7223	955	11	wished	wish	VBN
7223	955	12	,	,	,
7223	955	13	cook	cook	VB
7223	955	14	potatoes	potato	NNS
7223	955	15	with	with	IN
7223	955	16	the	the	DT
7223	955	17	meat	meat	NN
7223	955	18	for	for	IN
7223	955	19	about	about	RB
7223	955	20	twenty	twenty	CD
7223	955	21	minutes	minute	NNS
7223	955	22	.	.	.
7223	956	1	Serve	serve	VB
7223	956	2	it	-PRON-	PRP
7223	956	3	all	all	DT
7223	956	4	in	in	IN
7223	956	5	a	a	DT
7223	956	6	large	large	JJ
7223	956	7	dish	dish	NN
7223	956	8	,	,	,
7223	956	9	the	the	DT
7223	956	10	meat	meat	NN
7223	956	11	in	in	IN
7223	956	12	the	the	DT
7223	956	13	center	center	NN
7223	956	14	and	and	CC
7223	956	15	the	the	DT
7223	956	16	potatoes	potato	NNS
7223	956	17	round	round	RB
7223	956	18	.	.	.
7223	957	1	The	the	DT
7223	957	2	sauce	sauce	NN
7223	957	3	is	be	VBZ
7223	957	4	served	serve	VBN
7223	957	5	separately	separately	RB
7223	957	6	,	,	,
7223	957	7	and	and	CC
7223	957	8	without	without	IN
7223	957	9	being	be	VBG
7223	957	10	passed	pass	VBN
7223	957	11	through	through	IN
7223	957	12	the	the	DT
7223	957	13	sieve	sieve	NN
7223	957	14	.	.	.
7223	958	1	[	[	-LRB-
7223	958	2	_	_	NNP
7223	958	3	L.	L.	NNP
7223	959	1	Verhaeghe	Verhaeghe	NNP
7223	959	2	.	.	.
7223	959	3	_	_	NNP
7223	959	4	]	]	-RRB-
7223	959	5	A	a	DT
7223	959	6	USE	USE	NNP
7223	959	7	FOR	for	IN
7223	959	8	COLD	COLD	NNP
7223	959	9	MUTTON	MUTTON	NNP
7223	959	10	Cut	Cut	NNP
7223	959	11	the	the	DT
7223	959	12	mutton	mutton	NN
7223	959	13	into	into	IN
7223	959	14	neat	neat	JJ
7223	959	15	pieces	piece	NNS
7223	959	16	,	,	,
7223	959	17	take	take	VB
7223	959	18	away	away	RB
7223	959	19	all	all	DT
7223	959	20	fat	fat	NN
7223	959	21	and	and	CC
7223	959	22	skin	skin	NN
7223	959	23	.	.	.
7223	960	1	Fry	fry	NN
7223	960	2	in	in	IN
7223	960	3	butter	butter	NN
7223	960	4	and	and	CC
7223	960	5	add	add	VB
7223	960	6	all	all	DT
7223	960	7	sorts	sort	NNS
7223	960	8	of	of	IN
7223	960	9	vegetables	vegetable	NNS
7223	960	10	in	in	IN
7223	960	11	dice	dice	NNS
7223	960	12	,	,	,
7223	960	13	with	with	IN
7223	960	14	thyme	thyme	NNS
7223	960	15	,	,	,
7223	960	16	bay	bay	NN
7223	960	17	-	-	HYPH
7223	960	18	leaves	leave	NNS
7223	960	19	,	,	,
7223	960	20	and	and	CC
7223	960	21	parsley	parsley	NN
7223	960	22	.	.	.
7223	961	1	Let	let	VB
7223	961	2	all	all	PDT
7223	961	3	this	this	DT
7223	961	4	stew	stew	NN
7223	961	5	very	very	RB
7223	961	6	gently	gently	RB
7223	961	7	for	for	IN
7223	961	8	two	two	CD
7223	961	9	hours	hour	NNS
7223	961	10	;	;	:
7223	961	11	you	-PRON-	PRP
7223	961	12	must	must	MD
7223	961	13	add	add	VB
7223	961	14	more	more	JJR
7223	961	15	stock	stock	NN
7223	961	16	or	or	CC
7223	961	17	water	water	NN
7223	961	18	to	to	TO
7223	961	19	prevent	prevent	VB
7223	961	20	it	-PRON-	PRP
7223	961	21	getting	get	VBG
7223	961	22	dry	dry	JJ
7223	961	23	.	.	.
7223	962	1	Keep	keep	VB
7223	962	2	the	the	DT
7223	962	3	lid	lid	NN
7223	962	4	of	of	IN
7223	962	5	the	the	DT
7223	962	6	pan	pan	NN
7223	962	7	on	on	IN
7223	962	8	and	and	CC
7223	962	9	,	,	,
7223	962	10	half	half	JJ
7223	962	11	-	-	HYPH
7223	962	12	an	an	DT
7223	962	13	-	-	HYPH
7223	962	14	hour	hour	NN
7223	962	15	before	before	IN
7223	962	16	serving	serve	VBG
7223	962	17	,	,	,
7223	962	18	put	put	VBN
7223	962	19	in	in	IN
7223	962	20	peeled	peel	VBN
7223	962	21	potatoes	potato	NNS
7223	962	22	.	.	.
7223	963	1	This	this	DT
7223	963	2	dish	dish	NN
7223	963	3	is	be	VBZ
7223	963	4	served	serve	VBN
7223	963	5	very	very	RB
7223	963	6	liquid	liquid	JJ
7223	963	7	.	.	.
7223	964	1	[	[	-LRB-
7223	964	2	_	_	NNP
7223	964	3	Mme	Mme	NNP
7223	964	4	.	.	.
7223	965	1	Spinette	Spinette	NNP
7223	965	2	_	_	NNP
7223	965	3	.	.	.
7223	965	4	]	]	-RRB-
7223	966	1	FLEMISH	flemish	JJ
7223	966	2	CARBONADES	carbonade	NNS
7223	966	3	Take	take	VBP
7223	966	4	four	four	CD
7223	966	5	pounds	pound	NNS
7223	966	6	of	of	IN
7223	966	7	beef	beef	NN
7223	966	8	--	--	:
7223	966	9	there	there	EX
7223	966	10	is	be	VBZ
7223	966	11	a	a	DT
7223	966	12	cut	cut	NN
7223	966	13	near	near	IN
7223	966	14	the	the	DT
7223	966	15	neck	neck	NN
7223	966	16	that	that	WDT
7223	966	17	is	be	VBZ
7223	966	18	suitable	suitable	JJ
7223	966	19	for	for	IN
7223	966	20	this	this	DT
7223	966	21	recipe	recipe	NN
7223	966	22	.	.	.
7223	967	1	Cut	cut	VB
7223	967	2	the	the	DT
7223	967	3	meat	meat	NN
7223	967	4	in	in	IN
7223	967	5	small	small	JJ
7223	967	6	pieces	piece	NNS
7223	967	7	(	(	-LRB-
7223	967	8	square	square	NN
7223	967	9	)	)	-RRB-
7223	967	10	and	and	CC
7223	967	11	fry	fry	VB
7223	967	12	them	-PRON-	PRP
7223	967	13	in	in	IN
7223	967	14	a	a	DT
7223	967	15	pan	pan	NN
7223	967	16	.	.	.
7223	968	1	In	in	IN
7223	968	2	another	another	DT
7223	968	3	pan	pan	NN
7223	968	4	put	put	VBD
7223	968	5	a	a	DT
7223	968	6	piece	piece	NN
7223	968	7	of	of	IN
7223	968	8	refined	refined	JJ
7223	968	9	fat	fat	NN
7223	968	10	and	and	CC
7223	968	11	fry	fry	NN
7223	968	12	in	in	IN
7223	968	13	it	-PRON-	PRP
7223	968	14	five	five	CD
7223	968	15	big	big	JJ
7223	968	16	onions	onion	NNS
7223	968	17	that	that	WDT
7223	968	18	you	-PRON-	PRP
7223	968	19	have	have	VBP
7223	968	20	finely	finely	RB
7223	968	21	chopped	chop	VBN
7223	968	22	.	.	.
7223	969	1	When	when	WRB
7223	969	2	these	these	DT
7223	969	3	are	be	VBP
7223	969	4	well	well	RB
7223	969	5	browned	brown	VBN
7223	969	6	,	,	,
7223	969	7	add	add	VB
7223	969	8	to	to	IN
7223	969	9	them	-PRON-	PRP
7223	969	10	the	the	DT
7223	969	11	meat	meat	NN
7223	969	12	,	,	,
7223	969	13	sprinkling	sprinkle	VBG
7223	969	14	in	in	RP
7223	969	15	also	also	RB
7223	969	16	pepper	pepper	NN
7223	969	17	,	,	,
7223	969	18	salt	salt	NN
7223	969	19	,	,	,
7223	969	20	mixed	mixed	JJ
7223	969	21	herbs	herb	NNS
7223	969	22	.	.	.
7223	970	1	Cover	cover	VB
7223	970	2	all	all	DT
7223	970	3	with	with	IN
7223	970	4	water	water	NN
7223	970	5	,	,	,
7223	970	6	and	and	CC
7223	970	7	let	let	VB
7223	970	8	it	-PRON-	PRP
7223	970	9	cook	cook	VB
7223	970	10	for	for	IN
7223	970	11	an	an	DT
7223	970	12	hour	hour	NN
7223	970	13	with	with	IN
7223	970	14	the	the	DT
7223	970	15	lid	lid	NN
7223	970	16	on	on	RB
7223	970	17	.	.	.
7223	971	1	After	after	IN
7223	971	2	an	an	DT
7223	971	3	hour	hour	NN
7223	971	4	's	's	POS
7223	971	5	cooking	cooking	NN
7223	971	6	,	,	,
7223	971	7	add	add	VB
7223	971	8	half	half	PDT
7223	971	9	a	a	DT
7223	971	10	glass	glass	NN
7223	971	11	of	of	IN
7223	971	12	beer	beer	NN
7223	971	13	,	,	,
7223	971	14	a	a	DT
7223	971	15	slice	slice	NN
7223	971	16	of	of	IN
7223	971	17	crumb	crumb	NN
7223	971	18	of	of	IN
7223	971	19	bread	bread	NN
7223	971	20	with	with	IN
7223	971	21	a	a	DT
7223	971	22	light	light	JJ
7223	971	23	layer	layer	NN
7223	971	24	of	of	IN
7223	971	25	mustard	mustard	NN
7223	971	26	and	and	CC
7223	971	27	three	three	CD
7223	971	28	tablespoonfuls	tablespoonful	NNS
7223	971	29	of	of	IN
7223	971	30	best	good	JJS
7223	971	31	vinegar	vinegar	NN
7223	971	32	.	.	.
7223	972	1	Let	let	VB
7223	972	2	it	-PRON-	PRP
7223	972	3	cook	cook	VB
7223	972	4	again	again	RB
7223	972	5	for	for	IN
7223	972	6	three	three	CD
7223	972	7	quarters	quarter	NNS
7223	972	8	of	of	IN
7223	972	9	an	an	DT
7223	972	10	hour	hour	NN
7223	972	11	.	.	.
7223	973	1	If	if	IN
7223	973	2	the	the	DT
7223	973	3	sauce	sauce	NN
7223	973	4	is	be	VBZ
7223	973	5	not	not	RB
7223	973	6	thick	thick	JJ
7223	973	7	enough	enough	RB
7223	973	8	,	,	,
7223	973	9	add	add	VB
7223	973	10	a	a	DT
7223	973	11	little	little	JJ
7223	973	12	flour	flour	NN
7223	973	13	,	,	,
7223	973	14	taking	take	VBG
7223	973	15	care	care	NN
7223	973	16	that	that	IN
7223	973	17	it	-PRON-	PRP
7223	973	18	boils	boil	VBZ
7223	973	19	up	up	RP
7223	973	20	again	again	RB
7223	973	21	afterwards	afterwards	RB
7223	973	22	.	.	.
7223	974	1	FISH	FISH	NNS
7223	974	2	When	when	WRB
7223	974	3	there	there	EX
7223	974	4	remains	remain	VBZ
7223	974	5	any	any	DT
7223	974	6	cold	cold	JJ
7223	974	7	fish	fish	NN
7223	974	8	,	,	,
7223	974	9	take	take	VB
7223	974	10	away	away	RB
7223	974	11	all	all	DT
7223	974	12	skin	skin	NN
7223	974	13	and	and	CC
7223	974	14	bones	bone	NNS
7223	974	15	,	,	,
7223	974	16	mixing	mix	VBG
7223	974	17	the	the	DT
7223	974	18	flesh	flesh	NN
7223	974	19	with	with	IN
7223	974	20	salt	salt	NN
7223	974	21	,	,	,
7223	974	22	butter	butter	NN
7223	974	23	,	,	,
7223	974	24	pepper	pepper	NN
7223	974	25	,	,	,
7223	974	26	and	and	CC
7223	974	27	one	one	CD
7223	974	28	or	or	CC
7223	974	29	two	two	CD
7223	974	30	raw	raw	JJ
7223	974	31	eggs	egg	NNS
7223	974	32	as	as	IN
7223	974	33	you	-PRON-	PRP
7223	974	34	wish	wish	VBP
7223	974	35	.	.	.
7223	975	1	Take	take	VB
7223	975	2	some	some	DT
7223	975	3	small	small	JJ
7223	975	4	fireproof	fireproof	JJ
7223	975	5	cases	case	NNS
7223	975	6	and	and	CC
7223	975	7	place	place	NN
7223	975	8	in	in	IN
7223	975	9	each	each	DT
7223	975	10	some	some	DT
7223	975	11	lemon	lemon	NN
7223	975	12	-	-	HYPH
7223	975	13	juice	juice	NN
7223	975	14	with	with	IN
7223	975	15	a	a	DT
7223	975	16	little	little	JJ
7223	975	17	melted	melted	JJ
7223	975	18	butter	butter	NN
7223	975	19	and	and	CC
7223	975	20	grated	grate	VBN
7223	975	21	breadcrumbs	breadcrumb	NNS
7223	975	22	.	.	.
7223	976	1	Bake	bake	VB
7223	976	2	the	the	DT
7223	976	3	cases	case	NNS
7223	976	4	till	till	IN
7223	976	5	the	the	DT
7223	976	6	top	top	NN
7223	976	7	of	of	IN
7223	976	8	the	the	DT
7223	976	9	fish	fish	NN
7223	976	10	is	be	VBZ
7223	976	11	of	of	IN
7223	976	12	a	a	DT
7223	976	13	golden	golden	JJ
7223	976	14	color	color	NN
7223	976	15	.	.	.
7223	977	1	REMAINS	remain	NNS
7223	977	2	OF	of	IN
7223	977	3	FISH	FISH	NNS
7223	977	4	Make	make	VBP
7223	977	5	a	a	DT
7223	977	6	good	good	JJ
7223	977	7	white	white	JJ
7223	977	8	sauce	sauce	NN
7223	977	9	,	,	,
7223	977	10	add	add	VB
7223	977	11	pepper	pepper	NN
7223	977	12	,	,	,
7223	977	13	salt	salt	NN
7223	977	14	,	,	,
7223	977	15	and	and	CC
7223	977	16	a	a	DT
7223	977	17	little	little	JJ
7223	977	18	nutmeg	nutmeg	NN
7223	977	19	and	and	CC
7223	977	20	juice	juice	NN
7223	977	21	of	of	IN
7223	977	22	a	a	DT
7223	977	23	lemon	lemon	NN
7223	977	24	.	.	.
7223	978	1	Add	add	VB
7223	978	2	then	then	RB
7223	978	3	your	-PRON-	PRP$
7223	978	4	remains	remain	NNS
7223	978	5	of	of	IN
7223	978	6	fish	fish	NN
7223	978	7	and	and	CC
7223	978	8	a	a	DT
7223	978	9	few	few	JJ
7223	978	10	pickled	pickle	VBN
7223	978	11	shrimps	shrimp	NNS
7223	978	12	.	.	.
7223	979	1	Fill	fill	VB
7223	979	2	some	some	DT
7223	979	3	shells	shell	NNS
7223	979	4	with	with	IN
7223	979	5	it	-PRON-	PRP
7223	979	6	and	and	CC
7223	979	7	sprinkle	sprinkle	VB
7223	979	8	over	over	IN
7223	979	9	the	the	DT
7223	979	10	top	top	NN
7223	979	11	a	a	DT
7223	979	12	good	good	JJ
7223	979	13	powdering	powdering	NN
7223	979	14	of	of	IN
7223	979	15	grated	grate	VBN
7223	979	16	Gruyère	Gruyère	NNP
7223	979	17	cheese	cheese	NN
7223	979	18	.	.	.
7223	980	1	Lay	lay	VB
7223	980	2	a	a	DT
7223	980	3	pat	pat	NN
7223	980	4	of	of	IN
7223	980	5	butter	butter	NN
7223	980	6	in	in	IN
7223	980	7	the	the	DT
7223	980	8	middle	middle	NN
7223	980	9	of	of	IN
7223	980	10	each	each	DT
7223	980	11	shell	shell	NN
7223	980	12	and	and	CC
7223	980	13	put	put	VBD
7223	980	14	them	-PRON-	PRP
7223	980	15	in	in	IN
7223	980	16	the	the	DT
7223	980	17	oven	oven	NN
7223	980	18	.	.	.
7223	981	1	When	when	WRB
7223	981	2	they	-PRON-	PRP
7223	981	3	are	be	VBP
7223	981	4	colored	color	VBN
7223	981	5	a	a	DT
7223	981	6	good	good	JJ
7223	981	7	golden	golden	NNP
7223	981	8	brown	brown	NN
7223	981	9	,	,	,
7223	981	10	serve	serve	VB
7223	981	11	them	-PRON-	PRP
7223	981	12	decorated	decorate	VBN
7223	981	13	with	with	IN
7223	981	14	parsley	parsley	NN
7223	981	15	.	.	.
7223	982	1	[	[	-LRB-
7223	982	2	_	_	NNP
7223	982	3	Mme	Mme	NNP
7223	982	4	.	.	.
7223	983	1	Lekent	Lekent	NNP
7223	983	2	_	_	NNP
7223	983	3	.	.	.
7223	983	4	]	]	-RRB-
7223	984	1	GOOD	good	JJ
7223	984	2	RISSOLES	rissole	NNS
7223	984	3	Mince	mince	VBP
7223	984	4	any	any	DT
7223	984	5	cold	cold	JJ
7223	984	6	meat	meat	NN
7223	984	7	,	,	,
7223	984	8	adding	add	VBG
7223	984	9	to	to	IN
7223	984	10	a	a	DT
7223	984	11	pound	pound	NN
7223	984	12	of	of	IN
7223	984	13	it	-PRON-	PRP
7223	984	14	one	one	CD
7223	984	15	-	-	HYPH
7223	984	16	half	half	NN
7223	984	17	pound	pound	NN
7223	984	18	of	of	IN
7223	984	19	fresh	fresh	JJ
7223	984	20	lean	lean	JJ
7223	984	21	pork	pork	NN
7223	984	22	,	,	,
7223	984	23	a	a	DT
7223	984	24	chopped	chop	VBN
7223	984	25	shallot	shallot	NN
7223	984	26	and	and	CC
7223	984	27	parsley	parsley	NN
7223	984	28	,	,	,
7223	984	29	salt	salt	NN
7223	984	30	,	,	,
7223	984	31	pepper	pepper	NN
7223	984	32	,	,	,
7223	984	33	a	a	DT
7223	984	34	little	little	JJ
7223	984	35	nutmeg	nutmeg	NN
7223	984	36	,	,	,
7223	984	37	and	and	CC
7223	984	38	bind	bind	VB
7223	984	39	with	with	IN
7223	984	40	an	an	DT
7223	984	41	egg	egg	NN
7223	984	42	,	,	,
7223	984	43	both	both	CC
7223	984	44	yolk	yolk	NNP
7223	984	45	and	and	CC
7223	984	46	white	white	NNP
7223	984	47	.	.	.
7223	985	1	Form	form	VB
7223	985	2	into	into	IN
7223	985	3	balls	ball	NNS
7223	985	4	,	,	,
7223	985	5	and	and	CC
7223	985	6	dip	dip	VB
7223	985	7	them	-PRON-	PRP
7223	985	8	in	in	IN
7223	985	9	flour	flour	NN
7223	985	10	,	,	,
7223	985	11	then	then	RB
7223	985	12	color	color	VB
7223	985	13	them	-PRON-	PRP
7223	985	14	in	in	IN
7223	985	15	some	some	DT
7223	985	16	butter	butter	NN
7223	985	17	,	,	,
7223	985	18	and	and	CC
7223	985	19	when	when	WRB
7223	985	20	they	-PRON-	PRP
7223	985	21	are	be	VBP
7223	985	22	nicely	nicely	RB
7223	985	23	browned	brown	VBN
7223	985	24	pour	pour	NN
7223	985	25	into	into	IN
7223	985	26	the	the	DT
7223	985	27	butter	butter	NN
7223	985	28	a	a	DT
7223	985	29	little	little	JJ
7223	985	30	stock	stock	NN
7223	985	31	or	or	CC
7223	985	32	meat	meat	NN
7223	985	33	-	-	HYPH
7223	985	34	juice	juice	NN
7223	985	35	and	and	CC
7223	985	36	water	water	NN
7223	985	37	.	.	.
7223	986	1	Let	let	VB
7223	986	2	them	-PRON-	PRP
7223	986	3	gently	gently	RB
7223	986	4	cook	cook	VB
7223	986	5	in	in	IN
7223	986	6	it	-PRON-	PRP
7223	986	7	for	for	IN
7223	986	8	ten	ten	CD
7223	986	9	minutes	minute	NNS
7223	986	10	,	,	,
7223	986	11	and	and	CC
7223	986	12	serve	serve	VB
7223	986	13	.	.	.
7223	987	1	[	[	-LRB-
7223	987	2	_	_	NNP
7223	987	3	Mme	Mme	NNP
7223	987	4	.	.	.
7223	988	1	Lekent	Lekent	NNP
7223	988	2	_	_	NNP
7223	988	3	.	.	.
7223	988	4	]	]	-RRB-
7223	989	1	CROQUETTES	croquette	NNS
7223	989	2	OF	of	IN
7223	989	3	BOILED	boil	VBN
7223	989	4	MEAT	meat	NN
7223	989	5	I	-PRON-	PRP
7223	989	6	think	think	VBP
7223	989	7	that	that	IN
7223	989	8	boiled	boil	VBD
7223	989	9	meat	meat	NN
7223	989	10	when	when	WRB
7223	989	11	cold	cold	JJ
7223	989	12	is	be	VBZ
7223	989	13	often	often	RB
7223	989	14	neglected	neglect	VBN
7223	989	15	as	as	IN
7223	989	16	being	be	VBG
7223	989	17	tasteless	tasteless	JJ
7223	989	18	,	,	,
7223	989	19	but	but	CC
7223	989	20	,	,	,
7223	989	21	prepared	prepare	VBD
7223	989	22	as	as	IN
7223	989	23	I	-PRON-	PRP
7223	989	24	will	will	MD
7223	989	25	show	show	VB
7223	989	26	you	-PRON-	PRP
7223	989	27	,	,	,
7223	989	28	it	-PRON-	PRP
7223	989	29	will	will	MD
7223	989	30	deserve	deserve	VB
7223	989	31	your	-PRON-	PRP$
7223	989	32	approval	approval	NN
7223	989	33	.	.	.
7223	990	1	Mince	mince	VB
7223	990	2	your	-PRON-	PRP$
7223	990	3	boiled	boil	VBN
7223	990	4	meat	meat	NN
7223	990	5	and	and	CC
7223	990	6	put	put	VB
7223	990	7	it	-PRON-	PRP
7223	990	8	into	into	IN
7223	990	9	a	a	DT
7223	990	10	thick	thick	JJ
7223	990	11	white	white	JJ
7223	990	12	sauce	sauce	NN
7223	990	13	well	well	RB
7223	990	14	-	-	HYPH
7223	990	15	spiced	spice	VBN
7223	990	16	with	with	IN
7223	990	17	pepper	pepper	NN
7223	990	18	,	,	,
7223	990	19	salt	salt	NN
7223	990	20	,	,	,
7223	990	21	and	and	CC
7223	990	22	nutmeg	nutmeg	NNP
7223	990	23	,	,	,
7223	990	24	and	and	CC
7223	990	25	let	let	VB
7223	990	26	it	-PRON-	PRP
7223	990	27	remain	remain	VB
7223	990	28	for	for	IN
7223	990	29	two	two	CD
7223	990	30	hours	hour	NNS
7223	990	31	.	.	.
7223	991	1	Then	then	RB
7223	991	2	prepare	prepare	VB
7223	991	3	your	-PRON-	PRP$
7223	991	4	croquettes	croquette	NNS
7223	991	5	by	by	IN
7223	991	6	rolling	roll	VBG
7223	991	7	the	the	DT
7223	991	8	mixture	mixture	NN
7223	991	9	in	in	IN
7223	991	10	white	white	NN
7223	991	11	of	of	IN
7223	991	12	egg	egg	NN
7223	991	13	and	and	CC
7223	991	14	fine	fine	JJ
7223	991	15	breadcrumbs	breadcrumb	NNS
7223	991	16	.	.	.
7223	992	1	Put	put	VB
7223	992	2	a	a	DT
7223	992	3	piece	piece	NN
7223	992	4	of	of	IN
7223	992	5	butter	butter	NN
7223	992	6	in	in	IN
7223	992	7	the	the	DT
7223	992	8	saucepan	saucepan	NN
7223	992	9	,	,	,
7223	992	10	sufficient	sufficient	JJ
7223	992	11	to	to	TO
7223	992	12	take	take	VB
7223	992	13	all	all	PDT
7223	992	14	the	the	DT
7223	992	15	croquettes	croquette	NNS
7223	992	16	,	,	,
7223	992	17	and	and	CC
7223	992	18	let	let	VB
7223	992	19	them	-PRON-	PRP
7223	992	20	brown	brown	VB
7223	992	21	in	in	IN
7223	992	22	it	-PRON-	PRP
7223	992	23	for	for	IN
7223	992	24	about	about	RB
7223	992	25	ten	ten	CD
7223	992	26	minutes	minute	NNS
7223	992	27	.	.	.
7223	993	1	A	a	DT
7223	993	2	white	white	JJ
7223	993	3	sauce	sauce	NN
7223	993	4	served	serve	VBD
7223	993	5	with	with	IN
7223	993	6	them	-PRON-	PRP
7223	993	7	is	be	VBZ
7223	993	8	a	a	DT
7223	993	9	good	good	JJ
7223	993	10	addition	addition	NN
7223	993	11	.	.	.
7223	994	1	[	[	-LRB-
7223	994	2	_	_	NNP
7223	994	3	Mlle	Mlle	NNP
7223	994	4	.	.	.
7223	995	1	A.	A.	NNP
7223	996	1	Demeulemeester	Demeulemeester	NNP
7223	996	2	_	_	NNP
7223	996	3	.	.	.
7223	996	4	]	]	-RRB-
7223	997	1	CARBONADES	CARBONADES	NNP
7223	997	2	DONE	DONE	NNS
7223	997	3	WITH	with	IN
7223	997	4	BEER	beer	NN
7223	997	5	Cut	Cut	NNP
7223	997	6	the	the	DT
7223	997	7	meat	meat	NN
7223	997	8	into	into	IN
7223	997	9	slices	slice	NNS
7223	997	10	that	that	WDT
7223	997	11	are	be	VBP
7223	997	12	thin	thin	JJ
7223	997	13	rather	rather	RB
7223	997	14	than	than	IN
7223	997	15	thick	thick	JJ
7223	997	16	.	.	.
7223	998	1	Mince	mince	NN
7223	998	2	two	two	CD
7223	998	3	big	big	JJ
7223	998	4	onions	onion	NNS
7223	998	5	and	and	CC
7223	998	6	fry	fry	VB
7223	998	7	them	-PRON-	PRP
7223	998	8	till	till	IN
7223	998	9	brown	brown	NNP
7223	998	10	;	;	:
7223	998	11	then	then	RB
7223	998	12	fry	fry	VB
7223	998	13	the	the	DT
7223	998	14	slices	slice	NNS
7223	998	15	till	till	IN
7223	998	16	they	-PRON-	PRP
7223	998	17	are	be	VBP
7223	998	18	colored	color	VBN
7223	998	19	on	on	IN
7223	998	20	both	both	DT
7223	998	21	sides	side	NNS
7223	998	22	.	.	.
7223	999	1	Pour	pour	VB
7223	999	2	on	on	IN
7223	999	3	them	-PRON-	PRP
7223	999	4	first	first	JJ
7223	999	5	some	some	DT
7223	999	6	beer	beer	NN
7223	999	7	,	,	,
7223	999	8	then	then	RB
7223	999	9	a	a	DT
7223	999	10	dash	dash	NN
7223	999	11	of	of	IN
7223	999	12	vinegar	vinegar	NN
7223	999	13	,	,	,
7223	999	14	adding	add	VBG
7223	999	15	thyme	thyme	NNS
7223	999	16	,	,	,
7223	999	17	pepper	pepper	NN
7223	999	18	,	,	,
7223	999	19	and	and	CC
7223	999	20	salt	salt	NN
7223	999	21	,	,	,
7223	999	22	and	and	CC
7223	999	23	throw	throw	VB
7223	999	24	in	in	RP
7223	999	25	also	also	RB
7223	999	26	a	a	DT
7223	999	27	slice	slice	NN
7223	999	28	of	of	IN
7223	999	29	crust	crust	NN
7223	999	30	of	of	IN
7223	999	31	bread	bread	NN
7223	999	32	,	,	,
7223	999	33	which	which	WDT
7223	999	34	you	-PRON-	PRP
7223	999	35	have	have	VBP
7223	999	36	spread	spread	VBN
7223	999	37	with	with	IN
7223	999	38	mustard	mustard	NN
7223	999	39	.	.	.
7223	1000	1	Let	let	VB
7223	1000	2	this	this	DT
7223	1000	3	all	all	DT
7223	1000	4	simmer	simmer	NN
7223	1000	5	for	for	IN
7223	1000	6	three	three	CD
7223	1000	7	hours	hour	NNS
7223	1000	8	.	.	.
7223	1001	1	[	[	-LRB-
7223	1001	2	_	_	NNP
7223	1001	3	Mme	Mme	NNP
7223	1001	4	.	.	.
7223	1002	1	Segur	Segur	NNP
7223	1002	2	_	_	NNP
7223	1002	3	.	.	.
7223	1002	4	]	]	-RRB-
7223	1003	1	WALLOON	WALLOON	NNP
7223	1003	2	ENTRÉE	ENTRÉE	VBD
7223	1003	3	Make	make	VBP
7223	1003	4	some	some	DT
7223	1003	5	toasted	toasted	JJ
7223	1003	6	bread	bread	NN
7223	1003	7	,	,	,
7223	1003	8	either	either	CC
7223	1003	9	cut	cut	VBN
7223	1003	10	in	in	IN
7223	1003	11	rounds	round	NNS
7223	1003	12	or	or	CC
7223	1003	13	in	in	IN
7223	1003	14	squares	square	NNS
7223	1003	15	,	,	,
7223	1003	16	and	and	CC
7223	1003	17	butter	butter	VB
7223	1003	18	them	-PRON-	PRP
7223	1003	19	.	.	.
7223	1004	1	Cut	cut	VB
7223	1004	2	some	some	DT
7223	1004	3	slices	slice	NNS
7223	1004	4	of	of	IN
7223	1004	5	salt	salt	NN
7223	1004	6	beef	beef	NN
7223	1004	7	,	,	,
7223	1004	8	or	or	CC
7223	1004	9	,	,	,
7223	1004	10	better	well	RBR
7223	1004	11	still	still	RB
7223	1004	12	,	,	,
7223	1004	13	ham	ham	NNP
7223	1004	14	,	,	,
7223	1004	15	and	and	CC
7223	1004	16	put	put	VBD
7223	1004	17	them	-PRON-	PRP
7223	1004	18	on	on	IN
7223	1004	19	top	top	NN
7223	1004	20	;	;	:
7223	1004	21	spread	spread	VB
7223	1004	22	the	the	DT
7223	1004	23	meat	meat	NN
7223	1004	24	with	with	IN
7223	1004	25	a	a	DT
7223	1004	26	good	good	JJ
7223	1004	27	layer	layer	NN
7223	1004	28	of	of	IN
7223	1004	29	grated	grate	VBN
7223	1004	30	cheese	cheese	NN
7223	1004	31	,	,	,
7223	1004	32	and	and	CC
7223	1004	33	over	over	IN
7223	1004	34	that	that	DT
7223	1004	35	place	place	NN
7223	1004	36	another	another	DT
7223	1004	37	piece	piece	NN
7223	1004	38	of	of	IN
7223	1004	39	buttered	butter	VBN
7223	1004	40	toast	toast	NN
7223	1004	41	of	of	IN
7223	1004	42	corresponding	correspond	VBG
7223	1004	43	shape	shape	NN
7223	1004	44	.	.	.
7223	1005	1	Melt	melt	VB
7223	1005	2	some	some	DT
7223	1005	3	butter	butter	NN
7223	1005	4	in	in	IN
7223	1005	5	a	a	DT
7223	1005	6	small	small	JJ
7223	1005	7	saucepan	saucepan	NN
7223	1005	8	and	and	CC
7223	1005	9	fry	fry	VB
7223	1005	10	the	the	DT
7223	1005	11	rounds	round	NNS
7223	1005	12	till	till	IN
7223	1005	13	they	-PRON-	PRP
7223	1005	14	are	be	VBP
7223	1005	15	golden	golden	JJ
7223	1005	16	-	-	HYPH
7223	1005	17	brown	brown	JJ
7223	1005	18	.	.	.
7223	1006	1	[	[	-LRB-
7223	1006	2	_	_	NNP
7223	1006	3	Mme	Mme	NNP
7223	1006	4	.	.	.
7223	1007	1	E.	E.	NNP
7223	1008	1	Maes	Maes	NNP
7223	1008	2	_	_	NNP
7223	1008	3	.	.	.
7223	1008	4	]	]	-RRB-
7223	1009	1	SCRAPS	SCRAPS	NNP
7223	1009	2	OF	of	IN
7223	1009	3	MEAT	MEAT	NNP
7223	1009	4	Your	-PRON-	PRP$
7223	1009	5	scraps	scrap	NNS
7223	1009	6	of	of	IN
7223	1009	7	meat	meat	NN
7223	1009	8	must	must	MD
7223	1009	9	be	be	VB
7223	1009	10	cut	cut	VBN
7223	1009	11	small	small	JJ
7223	1009	12	or	or	CC
7223	1009	13	roughly	roughly	RB
7223	1009	14	minced	mince	VBN
7223	1009	15	;	;	:
7223	1009	16	add	add	VB
7223	1009	17	to	to	IN
7223	1009	18	them	-PRON-	PRP
7223	1009	19	a	a	DT
7223	1009	20	little	little	JJ
7223	1009	21	sausage	sausage	NN
7223	1009	22	-	-	HYPH
7223	1009	23	meat	meat	NN
7223	1009	24	,	,	,
7223	1009	25	about	about	RB
7223	1009	26	a	a	DT
7223	1009	27	quarter	quarter	NN
7223	1009	28	as	as	RB
7223	1009	29	much	much	JJ
7223	1009	30	,	,	,
7223	1009	31	and	and	CC
7223	1009	32	a	a	DT
7223	1009	33	slice	slice	NN
7223	1009	34	of	of	IN
7223	1009	35	white	white	JJ
7223	1009	36	crumb	crumb	JJ
7223	1009	37	bread	bread	NN
7223	1009	38	that	that	WDT
7223	1009	39	you	-PRON-	PRP
7223	1009	40	have	have	VBP
7223	1009	41	dipped	dip	VBN
7223	1009	42	in	in	IN
7223	1009	43	water	water	NN
7223	1009	44	or	or	CC
7223	1009	45	milk	milk	NN
7223	1009	46	,	,	,
7223	1009	47	and	and	CC
7223	1009	48	well	well	RB
7223	1009	49	drained	drain	VBN
7223	1009	50	.	.	.
7223	1010	1	If	if	IN
7223	1010	2	eggs	egg	NNS
7223	1010	3	are	be	VBP
7223	1010	4	not	not	RB
7223	1010	5	too	too	RB
7223	1010	6	dear	dear	JJ
7223	1010	7	,	,	,
7223	1010	8	add	add	VB
7223	1010	9	two	two	CD
7223	1010	10	eggs	egg	NNS
7223	1010	11	,	,	,
7223	1010	12	mixing	mix	VBG
7223	1010	13	them	-PRON-	PRP
7223	1010	14	with	with	IN
7223	1010	15	the	the	DT
7223	1010	16	meat	meat	NN
7223	1010	17	.	.	.
7223	1011	1	Place	place	VB
7223	1011	2	the	the	DT
7223	1011	3	dish	dish	NN
7223	1011	4	in	in	IN
7223	1011	5	the	the	DT
7223	1011	6	oven	oven	NN
7223	1011	7	for	for	IN
7223	1011	8	half	half	PDT
7223	1011	9	-	-	HYPH
7223	1011	10	an	an	DT
7223	1011	11	-	-	HYPH
7223	1011	12	hour	hour	NN
7223	1011	13	--	--	:
7223	1011	14	but	but	CC
7223	1011	15	it	-PRON-	PRP
7223	1011	16	must	must	MD
7223	1011	17	be	be	VB
7223	1011	18	a	a	DT
7223	1011	19	slow	slow	JJ
7223	1011	20	oven	oven	NN
7223	1011	21	--	--	:
7223	1011	22	and	and	CC
7223	1011	23	take	take	VB
7223	1011	24	care	care	NN
7223	1011	25	that	that	IN
7223	1011	26	the	the	DT
7223	1011	27	meat	meat	NN
7223	1011	28	does	do	VBZ
7223	1011	29	not	not	RB
7223	1011	30	become	become	VB
7223	1011	31	dry	dry	JJ
7223	1011	32	.	.	.
7223	1012	1	[	[	-LRB-
7223	1012	2	_	_	NNP
7223	1012	3	V.	V.	NNP
7223	1013	1	Verachtert	Verachtert	NNP
7223	1013	2	_	_	NNP
7223	1013	3	.	.	.
7223	1013	4	]	]	-RRB-
7223	1014	1	FRICADELLE	FRICADELLE	NNP
7223	1014	2	For	for	IN
7223	1014	3	one	one	CD
7223	1014	4	pound	pound	NN
7223	1014	5	of	of	IN
7223	1014	6	minced	mince	VBN
7223	1014	7	pork	pork	NN
7223	1014	8	take	take	VB
7223	1014	9	one	one	CD
7223	1014	10	and	and	CC
7223	1014	11	one	one	CD
7223	1014	12	-	-	HYPH
7223	1014	13	half	half	NN
7223	1014	14	pounds	pound	NNS
7223	1014	15	of	of	IN
7223	1014	16	minced	mince	VBN
7223	1014	17	veal	veal	NN
7223	1014	18	;	;	:
7223	1014	19	cut	cut	VB
7223	1014	20	three	three	CD
7223	1014	21	slices	slice	NNS
7223	1014	22	of	of	IN
7223	1014	23	white	white	JJ
7223	1014	24	bread	bread	NN
7223	1014	25	the	the	DT
7223	1014	26	thickness	thickness	NN
7223	1014	27	of	of	IN
7223	1014	28	nearly	nearly	RB
7223	1014	29	an	an	DT
7223	1014	30	inch	inch	NN
7223	1014	31	,	,	,
7223	1014	32	and	and	CC
7223	1014	33	crumble	crumble	VB
7223	1014	34	them	-PRON-	PRP
7223	1014	35	up	up	RP
7223	1014	36	;	;	:
7223	1014	37	two	two	CD
7223	1014	38	raw	raw	JJ
7223	1014	39	eggs	egg	NNS
7223	1014	40	,	,	,
7223	1014	41	pepper	pepper	NN
7223	1014	42	and	and	CC
7223	1014	43	salt	salt	NN
7223	1014	44	.	.	.
7223	1015	1	Mix	mix	VB
7223	1015	2	it	-PRON-	PRP
7223	1015	3	all	all	RB
7223	1015	4	well	well	RB
7223	1015	5	,	,	,
7223	1015	6	and	and	CC
7223	1015	7	place	place	VB
7223	1015	8	it	-PRON-	PRP
7223	1015	9	in	in	IN
7223	1015	10	the	the	DT
7223	1015	11	oven	oven	NN
7223	1015	12	for	for	IN
7223	1015	13	half	half	PDT
7223	1015	14	-	-	HYPH
7223	1015	15	an	an	DT
7223	1015	16	-	-	HYPH
7223	1015	17	hour	hour	NN
7223	1015	18	.	.	.
7223	1016	1	If	if	IN
7223	1016	2	you	-PRON-	PRP
7223	1016	3	eat	eat	VBP
7223	1016	4	this	this	DT
7223	1016	5	hot	hot	JJ
7223	1016	6	,	,	,
7223	1016	7	serve	serve	VB
7223	1016	8	it	-PRON-	PRP
7223	1016	9	with	with	IN
7223	1016	10	a	a	DT
7223	1016	11	gravy	gravy	NN
7223	1016	12	sauce	sauce	NN
7223	1016	13	.	.	.
7223	1017	1	If	if	IN
7223	1017	2	you	-PRON-	PRP
7223	1017	3	wish	wish	VBP
7223	1017	4	for	for	IN
7223	1017	5	a	a	DT
7223	1017	6	supper	supper	NN
7223	1017	7	-	-	HYPH
7223	1017	8	dish	dish	NN
7223	1017	9	,	,	,
7223	1017	10	put	put	VB
7223	1017	11	salad	salad	NN
7223	1017	12	round	round	IN
7223	1017	13	the	the	DT
7223	1017	14	meat	meat	NN
7223	1017	15	.	.	.
7223	1018	1	CHICORY	CHICORY	NNP
7223	1018	2	AND	and	CC
7223	1018	3	HAM	ham	NN
7223	1018	4	WITH	with	IN
7223	1018	5	CHEESE	CHEESE	NNP
7223	1018	6	SAUCE	SAUCE	VBN
7223	1018	7	Cook	Cook	NNP
7223	1018	8	the	the	DT
7223	1018	9	chicories	chicory	NNS
7223	1018	10	gently	gently	RB
7223	1018	11	in	in	IN
7223	1018	12	butter	butter	NN
7223	1018	13	till	till	IN
7223	1018	14	they	-PRON-	PRP
7223	1018	15	are	be	VBP
7223	1018	16	done	do	VBN
7223	1018	17	.	.	.
7223	1019	1	Then	then	RB
7223	1019	2	take	take	VB
7223	1019	3	each	each	DT
7223	1019	4	one	one	NN
7223	1019	5	,	,	,
7223	1019	6	and	and	CC
7223	1019	7	roll	roll	VB
7223	1019	8	it	-PRON-	PRP
7223	1019	9	in	in	IN
7223	1019	10	a	a	DT
7223	1019	11	slice	slice	NN
7223	1019	12	of	of	IN
7223	1019	13	ham	ham	NN
7223	1019	14	,	,	,
7223	1019	15	and	and	CC
7223	1019	16	put	put	VBD
7223	1019	17	them	-PRON-	PRP
7223	1019	18	in	in	IN
7223	1019	19	a	a	DT
7223	1019	20	fireproof	fireproof	JJ
7223	1019	21	dish	dish	NN
7223	1019	22	.	.	.
7223	1020	1	Then	then	RB
7223	1020	2	make	make	VB
7223	1020	3	a	a	DT
7223	1020	4	very	very	RB
7223	1020	5	good	good	JJ
7223	1020	6	white	white	JJ
7223	1020	7	sauce	sauce	NN
7223	1020	8	of	of	IN
7223	1020	9	flour	flour	NN
7223	1020	10	and	and	CC
7223	1020	11	butter	butter	NN
7223	1020	12	and	and	CC
7223	1020	13	milk	milk	NN
7223	1020	14	,	,	,
7223	1020	15	adding	add	VBG
7223	1020	16	cheese	cheese	NN
7223	1020	17	to	to	TO
7223	1020	18	flavor	flavor	VB
7223	1020	19	it	-PRON-	PRP
7223	1020	20	strongly	strongly	RB
7223	1020	21	,	,	,
7223	1020	22	and	and	CC
7223	1020	23	the	the	DT
7223	1020	24	yolk	yolk	NN
7223	1020	25	of	of	IN
7223	1020	26	an	an	DT
7223	1020	27	egg	egg	NN
7223	1020	28	.	.	.
7223	1021	1	Pour	pour	VB
7223	1021	2	this	this	DT
7223	1021	3	sauce	sauce	NN
7223	1021	4	over	over	IN
7223	1021	5	the	the	DT
7223	1021	6	chicory	chicory	NN
7223	1021	7	,	,	,
7223	1021	8	and	and	CC
7223	1021	9	place	place	VB
7223	1021	10	the	the	DT
7223	1021	11	dish	dish	NN
7223	1021	12	in	in	IN
7223	1021	13	the	the	DT
7223	1021	14	oven	oven	NN
7223	1021	15	.	.	.
7223	1022	1	Let	let	VB
7223	1022	2	it	-PRON-	PRP
7223	1022	3	turn	turn	VB
7223	1022	4	brownish	brownish	JJ
7223	1022	5	,	,	,
7223	1022	6	and	and	CC
7223	1022	7	then	then	RB
7223	1022	8	serve	serve	VB
7223	1022	9	it	-PRON-	PRP
7223	1022	10	directly	directly	RB
7223	1022	11	.	.	.
7223	1023	1	[	[	-LRB-
7223	1023	2	_	_	NNP
7223	1023	3	Mme	Mme	NNP
7223	1023	4	.	.	.
7223	1024	1	Vandervalle	Vandervalle	NNP
7223	1024	2	_	_	NNP
7223	1024	3	.	.	.
7223	1024	4	]	]	-RRB-
7223	1025	1	CROQUETTES	croquette	NNS
7223	1025	2	OF	of	IN
7223	1025	3	VEAL	veal	NN
7223	1025	4	Make	make	VBP
7223	1025	5	first	first	RB
7223	1025	6	of	of	IN
7223	1025	7	all	all	PDT
7223	1025	8	a	a	DT
7223	1025	9	very	very	RB
7223	1025	10	thick	thick	JJ
7223	1025	11	white	white	JJ
7223	1025	12	sauce	sauce	NN
7223	1025	13	of	of	IN
7223	1025	14	flour	flour	NN
7223	1025	15	,	,	,
7223	1025	16	milk	milk	NN
7223	1025	17	,	,	,
7223	1025	18	and	and	CC
7223	1025	19	butter	butter	NN
7223	1025	20	,	,	,
7223	1025	21	not	not	RB
7223	1025	22	forgetting	forget	VBG
7223	1025	23	also	also	RB
7223	1025	24	salt	salt	NN
7223	1025	25	and	and	CC
7223	1025	26	pepper	pepper	NN
7223	1025	27	;	;	:
7223	1025	28	when	when	WRB
7223	1025	29	it	-PRON-	PRP
7223	1025	30	is	be	VBZ
7223	1025	31	very	very	RB
7223	1025	32	thick	thick	JJ
7223	1025	33	add	add	NN
7223	1025	34	grated	grate	VBD
7223	1025	35	Gruyère	Gruyère	NNP
7223	1025	36	cheese	cheese	NN
7223	1025	37	,	,	,
7223	1025	38	in	in	IN
7223	1025	39	the	the	DT
7223	1025	40	proportion	proportion	NN
7223	1025	41	of	of	IN
7223	1025	42	a	a	DT
7223	1025	43	heaped	heap	VBN
7223	1025	44	teaspoonful	teaspoonful	JJ
7223	1025	45	of	of	IN
7223	1025	46	this	this	DT
7223	1025	47	to	to	IN
7223	1025	48	a	a	DT
7223	1025	49	breakfast	breakfast	NN
7223	1025	50	-	-	HYPH
7223	1025	51	cupful	cupful	JJ
7223	1025	52	of	of	IN
7223	1025	53	sauce	sauce	NN
7223	1025	54	.	.	.
7223	1026	1	Take	take	VB
7223	1026	2	it	-PRON-	PRP
7223	1026	3	off	off	IN
7223	1026	4	the	the	DT
7223	1026	5	fire	fire	NN
7223	1026	6	,	,	,
7223	1026	7	and	and	CC
7223	1026	8	stir	stir	VB
7223	1026	9	in	in	IN
7223	1026	10	first	first	RB
7223	1026	11	of	of	IN
7223	1026	12	all	all	PDT
7223	1026	13	the	the	DT
7223	1026	14	juice	juice	NN
7223	1026	15	of	of	IN
7223	1026	16	a	a	DT
7223	1026	17	lemon	lemon	NN
7223	1026	18	,	,	,
7223	1026	19	and	and	CC
7223	1026	20	then	then	RB
7223	1026	21	the	the	DT
7223	1026	22	yolk	yolk	NN
7223	1026	23	of	of	IN
7223	1026	24	an	an	DT
7223	1026	25	egg	egg	NN
7223	1026	26	.	.	.
7223	1027	1	Let	let	VB
7223	1027	2	it	-PRON-	PRP
7223	1027	3	get	get	VB
7223	1027	4	cold	cold	JJ
7223	1027	5	.	.	.
7223	1028	1	Then	then	RB
7223	1028	2	mince	mince	VB
7223	1028	3	up	up	RP
7223	1028	4	finely	finely	RB
7223	1028	5	your	-PRON-	PRP$
7223	1028	6	veal	veal	NN
7223	1028	7	,	,	,
7223	1028	8	or	or	CC
7223	1028	9	,	,	,
7223	1028	10	indeed	indeed	RB
7223	1028	11	,	,	,
7223	1028	12	any	any	DT
7223	1028	13	lean	lean	JJ
7223	1028	14	meat	meat	NN
7223	1028	15	.	.	.
7223	1029	1	Mix	mix	VB
7223	1029	2	it	-PRON-	PRP
7223	1029	3	well	well	RB
7223	1029	4	with	with	IN
7223	1029	5	the	the	DT
7223	1029	6	sauce	sauce	NN
7223	1029	7	,	,	,
7223	1029	8	and	and	CC
7223	1029	9	make	make	VB
7223	1029	10	croquettes	croquette	NNS
7223	1029	11	of	of	IN
7223	1029	12	it	-PRON-	PRP
7223	1029	13	.	.	.
7223	1030	1	Then	then	RB
7223	1030	2	roll	roll	VB
7223	1030	3	each	each	DT
7223	1030	4	in	in	IN
7223	1030	5	the	the	DT
7223	1030	6	white	white	NN
7223	1030	7	of	of	IN
7223	1030	8	egg	egg	NN
7223	1030	9	that	that	WDT
7223	1030	10	you	-PRON-	PRP
7223	1030	11	have	have	VBP
7223	1030	12	left	leave	VBN
7223	1030	13	,	,	,
7223	1030	14	and	and	CC
7223	1030	15	then	then	RB
7223	1030	16	in	in	IN
7223	1030	17	grated	grate	VBN
7223	1030	18	breadcrumbs	breadcrumb	NNS
7223	1030	19	,	,	,
7223	1030	20	and	and	CC
7223	1030	21	fry	fry	VB
7223	1030	22	in	in	IN
7223	1030	23	deep	deep	JJ
7223	1030	24	fat	fat	NN
7223	1030	25	.	.	.
7223	1031	1	[	[	-LRB-
7223	1031	2	_	_	NNP
7223	1031	3	Mme	Mme	NNP
7223	1031	4	.	.	.
7223	1032	1	Vandervalle	Vandervalle	NNP
7223	1032	2	_	_	NNP
7223	1032	3	.	.	.
7223	1032	4	]	]	-RRB-
7223	1033	1	ENTRÉE	ENTRÉE	NNP
7223	1033	2	(	(	-LRB-
7223	1033	3	CROQUE	CROQUE	NNP
7223	1033	4	-	-	HYPH
7223	1033	5	MONSIEUR	MONSIEUR	NNP
7223	1033	6	)	)	-RRB-
7223	1033	7	Cut	cut	VB
7223	1033	8	out	out	RP
7223	1033	9	some	some	DT
7223	1033	10	rounds	round	NNS
7223	1033	11	of	of	IN
7223	1033	12	crumb	crumb	NN
7223	1033	13	of	of	IN
7223	1033	14	bread	bread	NN
7223	1033	15	,	,	,
7223	1033	16	of	of	IN
7223	1033	17	equal	equal	JJ
7223	1033	18	size	size	NN
7223	1033	19	,	,	,
7223	1033	20	with	with	IN
7223	1033	21	a	a	DT
7223	1033	22	tin	tin	JJ
7223	1033	23	cutter	cutter	NN
7223	1033	24	;	;	:
7223	1033	25	or	or	CC
7223	1033	26	,	,	,
7223	1033	27	failing	fail	VBG
7223	1033	28	that	that	IN
7223	1033	29	,	,	,
7223	1033	30	with	with	IN
7223	1033	31	a	a	DT
7223	1033	32	wine	wine	NN
7223	1033	33	-	-	HYPH
7223	1033	34	glass	glass	NN
7223	1033	35	.	.	.
7223	1034	1	Butter	butter	VB
7223	1034	2	all	all	PDT
7223	1034	3	the	the	DT
7223	1034	4	rounds	round	NNS
7223	1034	5	and	and	CC
7223	1034	6	sprinkle	sprinkle	VB
7223	1034	7	them	-PRON-	PRP
7223	1034	8	with	with	IN
7223	1034	9	grated	grate	VBN
7223	1034	10	cheese	cheese	NN
7223	1034	11	--	--	:
7223	1034	12	for	for	IN
7223	1034	13	preference	preference	NN
7223	1034	14	with	with	IN
7223	1034	15	Gruyère	Gruyère	NNP
7223	1034	16	.	.	.
7223	1035	1	On	on	IN
7223	1035	2	half	half	PDT
7223	1035	3	the	the	DT
7223	1035	4	number	number	NN
7223	1035	5	of	of	IN
7223	1035	6	rounds	round	NNS
7223	1035	7	place	place	VB
7223	1035	8	a	a	DT
7223	1035	9	bit	bit	NN
7223	1035	10	of	of	IN
7223	1035	11	ham	ham	NN
7223	1035	12	cut	cut	VBN
7223	1035	13	to	to	IN
7223	1035	14	the	the	DT
7223	1035	15	same	same	JJ
7223	1035	16	size	size	NN
7223	1035	17	.	.	.
7223	1036	1	Put	put	VB
7223	1036	2	a	a	DT
7223	1036	3	lump	lump	NN
7223	1036	4	of	of	IN
7223	1036	5	butter	butter	NN
7223	1036	6	the	the	DT
7223	1036	7	weight	weight	NN
7223	1036	8	of	of	IN
7223	1036	9	egg	egg	NN
7223	1036	10	into	into	IN
7223	1036	11	a	a	DT
7223	1036	12	pan	pan	NN
7223	1036	13	,	,	,
7223	1036	14	and	and	CC
7223	1036	15	fry	fry	VB
7223	1036	16	with	with	IN
7223	1036	17	the	the	DT
7223	1036	18	rounds	round	NNS
7223	1036	19	in	in	IN
7223	1036	20	it	-PRON-	PRP
7223	1036	21	,	,	,
7223	1036	22	till	till	IN
7223	1036	23	they	-PRON-	PRP
7223	1036	24	become	become	VBP
7223	1036	25	golden	golden	JJ
7223	1036	26	.	.	.
7223	1037	1	When	when	WRB
7223	1037	2	they	-PRON-	PRP
7223	1037	3	are	be	VBP
7223	1037	4	a	a	DT
7223	1037	5	nice	nice	JJ
7223	1037	6	color	color	NN
7223	1037	7	,	,	,
7223	1037	8	place	place	VB
7223	1037	9	one	one	CD
7223	1037	10	round	round	NN
7223	1037	11	dressed	dress	VBN
7223	1037	12	with	with	IN
7223	1037	13	cheese	cheese	NN
7223	1037	14	on	on	IN
7223	1037	15	a	a	DT
7223	1037	16	round	round	NN
7223	1037	17	dressed	dress	VBN
7223	1037	18	with	with	IN
7223	1037	19	ham	ham	NN
7223	1037	20	,	,	,
7223	1037	21	so	so	IN
7223	1037	22	as	as	IN
7223	1037	23	to	to	TO
7223	1037	24	have	have	VB
7223	1037	25	the	the	DT
7223	1037	26	golden	golden	JJ
7223	1037	27	bread	bread	NN
7223	1037	28	both	both	CC
7223	1037	29	above	above	IN
7223	1037	30	and	and	CC
7223	1037	31	below	below	RB
7223	1037	32	.	.	.
7223	1038	1	Serve	serve	VB
7223	1038	2	them	-PRON-	PRP
7223	1038	3	very	very	RB
7223	1038	4	hot	hot	JJ
7223	1038	5	,	,	,
7223	1038	6	and	and	CC
7223	1038	7	garnished	garnish	VBN
7223	1038	8	with	with	IN
7223	1038	9	fried	fry	VBN
7223	1038	10	parsley	parsley	NNP
7223	1038	11	.	.	.
7223	1039	1	[	[	-LRB-
7223	1039	2	_	_	NNP
7223	1039	3	E.	E.	NNP
7223	1040	1	Defouck	Defouck	NNP
7223	1040	2	_	_	NNP
7223	1040	3	.	.	.
7223	1040	4	]	]	-RRB-
7223	1041	1	HOT	hot	JJ
7223	1041	2	-	-	HYPH
7223	1041	3	POT	POT	NNP
7223	1041	4	Before	before	IN
7223	1041	5	putting	put	VBG
7223	1041	6	in	in	RP
7223	1041	7	your	-PRON-	PRP$
7223	1041	8	meat	meat	NN
7223	1041	9	,	,	,
7223	1041	10	cook	cook	VB
7223	1041	11	in	in	IN
7223	1041	12	the	the	DT
7223	1041	13	water	water	NN
7223	1041	14	a	a	DT
7223	1041	15	celery	celery	NN
7223	1041	16	,	,	,
7223	1041	17	four	four	CD
7223	1041	18	leeks	leek	NNS
7223	1041	19	,	,	,
7223	1041	20	two	two	CD
7223	1041	21	onions	onion	NNS
7223	1041	22	,	,	,
7223	1041	23	two	two	CD
7223	1041	24	turnips	turnip	NNS
7223	1041	25	,	,	,
7223	1041	26	two	two	CD
7223	1041	27	carrots	carrot	NNS
7223	1041	28	;	;	:
7223	1041	29	then	then	RB
7223	1041	30	add	add	VB
7223	1041	31	the	the	DT
7223	1041	32	meat	meat	NN
7223	1041	33	,	,	,
7223	1041	34	with	with	IN
7223	1041	35	pepper	pepper	NN
7223	1041	36	and	and	CC
7223	1041	37	salt	salt	NN
7223	1041	38	,	,	,
7223	1041	39	and	and	CC
7223	1041	40	stew	stew	VB
7223	1041	41	gently	gently	RB
7223	1041	42	for	for	IN
7223	1041	43	three	three	CD
7223	1041	44	hours	hour	NNS
7223	1041	45	.	.	.
7223	1042	1	If	if	IN
7223	1042	2	you	-PRON-	PRP
7223	1042	3	can	can	MD
7223	1042	4	put	put	VB
7223	1042	5	in	in	IN
7223	1042	6	a	a	DT
7223	1042	7	marrow	marrow	NN
7223	1042	8	-	-	HYPH
7223	1042	9	bone	bone	NN
7223	1042	10	as	as	RB
7223	1042	11	well	well	RB
7223	1042	12	,	,	,
7223	1042	13	that	that	WDT
7223	1042	14	will	will	MD
7223	1042	15	give	give	VB
7223	1042	16	the	the	DT
7223	1042	17	soup	soup	NN
7223	1042	18	a	a	DT
7223	1042	19	delicious	delicious	JJ
7223	1042	20	flavor	flavor	NN
7223	1042	21	.	.	.
7223	1043	1	[	[	-LRB-
7223	1043	2	_	_	NNP
7223	1043	3	V.	V.	NNP
7223	1044	1	Verachtert	Verachtert	NNP
7223	1044	2	_	_	NNP
7223	1044	3	.	.	.
7223	1044	4	]	]	-RRB-
7223	1045	1	HOCHE	HOCHE	NNP
7223	1045	2	POT	POT	NNP
7223	1045	3	One	one	CD
7223	1045	4	pound	pound	NN
7223	1045	5	of	of	IN
7223	1045	6	fresh	fresh	JJ
7223	1045	7	pork	pork	NN
7223	1045	8	,	,	,
7223	1045	9	one	one	CD
7223	1045	10	pound	pound	NN
7223	1045	11	rump	rump	NN
7223	1045	12	(	(	-LRB-
7223	1045	13	flank	flank	NN
7223	1045	14	)	)	-RRB-
7223	1045	15	of	of	IN
7223	1045	16	beef	beef	NN
7223	1045	17	,	,	,
7223	1045	18	one	one	CD
7223	1045	19	pound	pound	NN
7223	1045	20	rump	rump	NN
7223	1045	21	of	of	IN
7223	1045	22	veal	veal	NN
7223	1045	23	,	,	,
7223	1045	24	two	two	CD
7223	1045	25	onions	onion	NNS
7223	1045	26	,	,	,
7223	1045	27	one	one	CD
7223	1045	28	celery	celery	NN
7223	1045	29	,	,	,
7223	1045	30	four	four	CD
7223	1045	31	leeks	leek	NNS
7223	1045	32	,	,	,
7223	1045	33	two	two	CD
7223	1045	34	or	or	CC
7223	1045	35	three	three	CD
7223	1045	36	carrots	carrot	NNS
7223	1045	37	,	,	,
7223	1045	38	two	two	CD
7223	1045	39	or	or	CC
7223	1045	40	three	three	CD
7223	1045	41	turnips	turnip	NNS
7223	1045	42	,	,	,
7223	1045	43	according	accord	VBG
7223	1045	44	to	to	IN
7223	1045	45	the	the	DT
7223	1045	46	size	size	NN
7223	1045	47	,	,	,
7223	1045	48	a	a	DT
7223	1045	49	few	few	JJ
7223	1045	50	Brussels	Brussels	NNP
7223	1045	51	sprouts	sprout	NNS
7223	1045	52	,	,	,
7223	1045	53	five	five	CD
7223	1045	54	or	or	CC
7223	1045	55	six	six	CD
7223	1045	56	potatoes	potato	NNS
7223	1045	57	,	,	,
7223	1045	58	according	accord	VBG
7223	1045	59	to	to	IN
7223	1045	60	the	the	DT
7223	1045	61	number	number	NN
7223	1045	62	of	of	IN
7223	1045	63	persons	person	NNS
7223	1045	64	.	.	.
7223	1046	1	Let	let	VB
7223	1046	2	the	the	DT
7223	1046	3	water	water	NN
7223	1046	4	boil	boil	NN
7223	1046	5	before	before	IN
7223	1046	6	putting	put	VBG
7223	1046	7	in	in	RP
7223	1046	8	the	the	DT
7223	1046	9	meat	meat	NN
7223	1046	10	,	,	,
7223	1046	11	and	and	CC
7223	1046	12	cut	cut	VBD
7223	1046	13	all	all	PDT
7223	1046	14	the	the	DT
7223	1046	15	vegetables	vegetable	NNS
7223	1046	16	in	in	IN
7223	1046	17	cubes	cube	NNS
7223	1046	18	of	of	IN
7223	1046	19	the	the	DT
7223	1046	20	same	same	JJ
7223	1046	21	size	size	NN
7223	1046	22	,	,	,
7223	1046	23	like	like	IN
7223	1046	24	cubes	cube	NNS
7223	1046	25	of	of	IN
7223	1046	26	sugar	sugar	NN
7223	1046	27	.	.	.
7223	1047	1	Let	let	VB
7223	1047	2	simmer	simmer	NN
7223	1047	3	only	only	RB
7223	1047	4	,	,	,
7223	1047	5	for	for	IN
7223	1047	6	three	three	CD
7223	1047	7	hours	hour	NNS
7223	1047	8	;	;	:
7223	1047	9	it	-PRON-	PRP
7223	1047	10	is	be	VBZ
7223	1047	11	delicious	delicious	JJ
7223	1047	12	and	and	CC
7223	1047	13	makes	make	VBZ
7223	1047	14	a	a	DT
7223	1047	15	dinner	dinner	NN
7223	1047	16	.	.	.
7223	1048	1	[	[	-LRB-
7223	1048	2	_	_	NNP
7223	1048	3	V.	V.	NNP
7223	1049	1	Verachtert	Verachtert	NNP
7223	1049	2	_	_	NNP
7223	1049	3	.	.	.
7223	1049	4	]	]	-RRB-
7223	1050	1	BOUCHÉES	BOUCHÉES	NNP
7223	1050	2	À	À	NNP
7223	1050	3	LA	LA	NNP
7223	1050	4	REINE	REINE	NNP
7223	1050	5	Get	get	VBP
7223	1050	6	some	some	DT
7223	1050	7	little	little	JJ
7223	1050	8	cases	case	NNS
7223	1050	9	from	from	IN
7223	1050	10	the	the	DT
7223	1050	11	pastry	pastry	NN
7223	1050	12	-	-	HYPH
7223	1050	13	cook	cook	NN
7223	1050	14	of	of	IN
7223	1050	15	puff	puff	NN
7223	1050	16	paste	paste	NN
7223	1050	17	,	,	,
7223	1050	18	which	which	WDT
7223	1050	19	are	be	VBP
7223	1050	20	to	to	TO
7223	1050	21	be	be	VB
7223	1050	22	filled	fill	VBN
7223	1050	23	with	with	IN
7223	1050	24	sweetbread	sweetbread	NN
7223	1050	25	cut	cut	NN
7223	1050	26	in	in	IN
7223	1050	27	dice	dice	NN
7223	1050	28	.	.	.
7223	1051	1	It	-PRON-	PRP
7223	1051	2	is	be	VBZ
7223	1051	3	a	a	DT
7223	1051	4	good	good	JJ
7223	1051	5	plan	plan	NN
7223	1051	6	to	to	TO
7223	1051	7	heat	heat	VB
7223	1051	8	the	the	DT
7223	1051	9	cases	case	NNS
7223	1051	10	before	before	IN
7223	1051	11	filling	fill	VBG
7223	1051	12	them	-PRON-	PRP
7223	1051	13	.	.	.
7223	1052	1	The	the	DT
7223	1052	2	filling	filling	NN
7223	1052	3	mixture	mixture	NN
7223	1052	4	.	.	.
7223	1053	1	Cook	cook	VB
7223	1053	2	the	the	DT
7223	1053	3	sweetbreads	sweetbread	NNS
7223	1053	4	in	in	IN
7223	1053	5	water	water	NN
7223	1053	6	with	with	IN
7223	1053	7	pepper	pepper	NN
7223	1053	8	and	and	CC
7223	1053	9	salt	salt	NN
7223	1053	10	,	,	,
7223	1053	11	till	till	IN
7223	1053	12	done	do	VBN
7223	1053	13	,	,	,
7223	1053	14	skin	skin	VB
7223	1053	15	them	-PRON-	PRP
7223	1053	16	and	and	CC
7223	1053	17	cut	cut	VBN
7223	1053	18	in	in	IN
7223	1053	19	dice	dice	NN
7223	1053	20	.	.	.
7223	1054	1	Prepare	prepare	VB
7223	1054	2	a	a	DT
7223	1054	3	good	good	JJ
7223	1054	4	bechamel	bechamel	NN
7223	1054	5	sauce	sauce	NN
7223	1054	6	,	,	,
7223	1054	7	seasoned	season	VBN
7223	1054	8	with	with	IN
7223	1054	9	the	the	DT
7223	1054	10	juice	juice	NN
7223	1054	11	of	of	IN
7223	1054	12	a	a	DT
7223	1054	13	lemon	lemon	NN
7223	1054	14	,	,	,
7223	1054	15	and	and	CC
7223	1054	16	add	add	VB
7223	1054	17	to	to	IN
7223	1054	18	it	-PRON-	PRP
7223	1054	19	a	a	DT
7223	1054	20	few	few	JJ
7223	1054	21	mushrooms	mushroom	NNS
7223	1054	22	that	that	WDT
7223	1054	23	have	have	VBP
7223	1054	24	been	be	VBN
7223	1054	25	fried	fry	VBN
7223	1054	26	in	in	IN
7223	1054	27	butter	butter	NN
7223	1054	28	.	.	.
7223	1055	1	Heat	heat	VB
7223	1055	2	the	the	DT
7223	1055	3	dice	dice	NN
7223	1055	4	of	of	IN
7223	1055	5	sweetbread	sweetbread	NN
7223	1055	6	in	in	IN
7223	1055	7	this	this	DT
7223	1055	8	sauce	sauce	NN
7223	1055	9	and	and	CC
7223	1055	10	fill	fill	VB
7223	1055	11	the	the	DT
7223	1055	12	cases	case	NNS
7223	1055	13	with	with	IN
7223	1055	14	it	-PRON-	PRP
7223	1055	15	.	.	.
7223	1056	1	Put	put	VB
7223	1056	2	them	-PRON-	PRP
7223	1056	3	back	back	RB
7223	1056	4	in	in	IN
7223	1056	5	the	the	DT
7223	1056	6	oven	oven	NN
7223	1056	7	to	to	TO
7223	1056	8	get	get	VB
7223	1056	9	quite	quite	RB
7223	1056	10	hot	hot	JJ
7223	1056	11	.	.	.
7223	1057	1	HOCHE	HOCHE	NNP
7223	1057	2	POT	POT	NNP
7223	1057	3	OF	of	IN
7223	1057	4	GHENT	GHENT	NNP
7223	1057	5	Clean	clean	JJ
7223	1057	6	two	two	CD
7223	1057	7	big	big	JJ
7223	1057	8	carrots	carrot	NNS
7223	1057	9	and	and	CC
7223	1057	10	cut	cut	VBD
7223	1057	11	them	-PRON-	PRP
7223	1057	12	into	into	IN
7223	1057	13	small	small	JJ
7223	1057	14	pieces	piece	NNS
7223	1057	15	,	,	,
7223	1057	16	the	the	DT
7223	1057	17	same	same	JJ
7223	1057	18	for	for	IN
7223	1057	19	two	two	CD
7223	1057	20	turnips	turnip	NNS
7223	1057	21	,	,	,
7223	1057	22	four	four	CD
7223	1057	23	leeks	leek	NNS
7223	1057	24	,	,	,
7223	1057	25	two	two	CD
7223	1057	26	celeries	celery	NNS
7223	1057	27	,	,	,
7223	1057	28	and	and	CC
7223	1057	29	a	a	DT
7223	1057	30	good	good	JJ
7223	1057	31	green	green	JJ
7223	1057	32	cabbage	cabbage	NN
7223	1057	33	,	,	,
7223	1057	34	only	only	RB
7223	1057	35	using	use	VBG
7223	1057	36	the	the	DT
7223	1057	37	pale	pale	JJ
7223	1057	38	leaves	leave	NNS
7223	1057	39	.	.	.
7223	1058	1	Wash	wash	VB
7223	1058	2	all	all	PDT
7223	1058	3	these	these	DT
7223	1058	4	vegetables	vegetable	NNS
7223	1058	5	well	well	RB
7223	1058	6	in	in	IN
7223	1058	7	running	running	NN
7223	1058	8	water	water	NN
7223	1058	9	,	,	,
7223	1058	10	two	two	CD
7223	1058	11	or	or	CC
7223	1058	12	three	three	CD
7223	1058	13	times	time	NNS
7223	1058	14	,	,	,
7223	1058	15	and	and	CC
7223	1058	16	put	put	VBD
7223	1058	17	them	-PRON-	PRP
7223	1058	18	on	on	IN
7223	1058	19	the	the	DT
7223	1058	20	fire	fire	NN
7223	1058	21	in	in	IN
7223	1058	22	three	three	CD
7223	1058	23	and	and	CC
7223	1058	24	one	one	CD
7223	1058	25	-	-	HYPH
7223	1058	26	half	half	NN
7223	1058	27	pints	pint	NNS
7223	1058	28	of	of	IN
7223	1058	29	water	water	NN
7223	1058	30	.	.	.
7223	1059	1	Add	add	VB
7223	1059	2	salt	salt	NN
7223	1059	3	,	,	,
7223	1059	4	and	and	CC
7223	1059	5	let	let	VB
7223	1059	6	it	-PRON-	PRP
7223	1059	7	cook	cook	VB
7223	1059	8	for	for	IN
7223	1059	9	an	an	DT
7223	1059	10	hour	hour	NN
7223	1059	11	.	.	.
7223	1060	1	At	at	IN
7223	1060	2	the	the	DT
7223	1060	3	end	end	NN
7223	1060	4	of	of	IN
7223	1060	5	this	this	DT
7223	1060	6	time	time	NN
7223	1060	7	,	,	,
7223	1060	8	add	add	VB
7223	1060	9	a	a	DT
7223	1060	10	good	good	JJ
7223	1060	11	piece	piece	NN
7223	1060	12	of	of	IN
7223	1060	13	pork	pork	NN
7223	1060	14	weighing	weigh	VBG
7223	1060	15	perhaps	perhaps	RB
7223	1060	16	three	three	CD
7223	1060	17	pounds	pound	NNS
7223	1060	18	--	--	:
7223	1060	19	for	for	IN
7223	1060	20	choice	choice	NN
7223	1060	21	let	let	VB
7223	1060	22	it	-PRON-	PRP
7223	1060	23	be	be	VB
7223	1060	24	cutlets	cutlet	NNS
7223	1060	25	.	.	.
7223	1061	1	You	-PRON-	PRP
7223	1061	2	can	can	MD
7223	1061	3	also	also	RB
7223	1061	4	add	add	VB
7223	1061	5	a	a	DT
7223	1061	6	pig	pig	NN
7223	1061	7	's	's	POS
7223	1061	8	trotter	trotter	NN
7223	1061	9	.	.	.
7223	1062	1	Let	let	VB
7223	1062	2	it	-PRON-	PRP
7223	1062	3	cook	cook	VB
7223	1062	4	for	for	IN
7223	1062	5	another	another	DT
7223	1062	6	hour	hour	NN
7223	1062	7	,	,	,
7223	1062	8	taking	take	VBG
7223	1062	9	care	care	NN
7223	1062	10	that	that	IN
7223	1062	11	the	the	DT
7223	1062	12	meat	meat	NN
7223	1062	13	remains	remain	VBZ
7223	1062	14	below	below	IN
7223	1062	15	the	the	DT
7223	1062	16	water	water	NN
7223	1062	17	.	.	.
7223	1063	1	At	at	IN
7223	1063	2	the	the	DT
7223	1063	3	end	end	NN
7223	1063	4	of	of	IN
7223	1063	5	that	that	DT
7223	1063	6	time	time	NN
7223	1063	7	,	,	,
7223	1063	8	and	and	CC
7223	1063	9	half	half	PDT
7223	1063	10	-	-	HYPH
7223	1063	11	an	an	DT
7223	1063	12	-	-	HYPH
7223	1063	13	hour	hour	NN
7223	1063	14	before	before	IN
7223	1063	15	you	-PRON-	PRP
7223	1063	16	wish	wish	VBP
7223	1063	17	to	to	TO
7223	1063	18	eat	eat	VB
7223	1063	19	it	-PRON-	PRP
7223	1063	20	,	,	,
7223	1063	21	add	add	VB
7223	1063	22	potatoes	potato	NNS
7223	1063	23	enough	enough	RB
7223	1063	24	to	to	TO
7223	1063	25	be	be	VB
7223	1063	26	three	three	CD
7223	1063	27	for	for	IN
7223	1063	28	each	each	DT
7223	1063	29	person	person	NN
7223	1063	30	.	.	.
7223	1064	1	Watch	watch	VB
7223	1064	2	the	the	DT
7223	1064	3	cooking	cooking	NN
7223	1064	4	so	so	IN
7223	1064	5	as	as	IN
7223	1064	6	to	to	TO
7223	1064	7	see	see	VB
7223	1064	8	that	that	IN
7223	1064	9	the	the	DT
7223	1064	10	potatoes	potato	NNS
7223	1064	11	do	do	VBP
7223	1064	12	not	not	RB
7223	1064	13	stick	stick	VB
7223	1064	14	,	,	,
7223	1064	15	and	and	CC
7223	1064	16	finish	finish	VB
7223	1064	17	the	the	DT
7223	1064	18	seasoning	seasoning	NN
7223	1064	19	with	with	IN
7223	1064	20	pepper	pepper	NN
7223	1064	21	and	and	CC
7223	1064	22	salt	salt	NN
7223	1064	23	.	.	.
7223	1065	1	[	[	-LRB-
7223	1065	2	_	_	NNP
7223	1065	3	Georges	Georges	NNP
7223	1065	4	Kerckaert	Kerckaert	NNP
7223	1065	5	_	_	NNP
7223	1065	6	.	.	.
7223	1065	7	]	]	-RRB-
7223	1066	1	CARBONADE	CARBONADE	NNP
7223	1066	2	OF	of	IN
7223	1066	3	FLANDERS	flander	NNS
7223	1066	4	Cut	cut	VB
7223	1066	5	your	-PRON-	PRP$
7223	1066	6	beef	beef	NN
7223	1066	7	into	into	IN
7223	1066	8	small	small	JJ
7223	1066	9	neat	neat	JJ
7223	1066	10	pieces	piece	NNS
7223	1066	11	.	.	.
7223	1067	1	Mince	mince	VB
7223	1067	2	some	some	DT
7223	1067	3	onions	onion	NNS
7223	1067	4	finely	finely	RB
7223	1067	5	,	,	,
7223	1067	6	and	and	CC
7223	1067	7	for	for	IN
7223	1067	8	five	five	CD
7223	1067	9	or	or	CC
7223	1067	10	six	six	CD
7223	1067	11	people	people	NNS
7223	1067	12	you	-PRON-	PRP
7223	1067	13	would	would	MD
7223	1067	14	add	add	VB
7223	1067	15	two	two	CD
7223	1067	16	bay	bay	NN
7223	1067	17	-	-	HYPH
7223	1067	18	leaves	leave	NNS
7223	1067	19	,	,	,
7223	1067	20	two	two	CD
7223	1067	21	cloves	clove	NNS
7223	1067	22	,	,	,
7223	1067	23	pepper	pepper	NN
7223	1067	24	,	,	,
7223	1067	25	salt	salt	NN
7223	1067	26	;	;	:
7223	1067	27	simmer	simmer	NNP
7223	1067	28	gently	gently	RB
7223	1067	29	for	for	IN
7223	1067	30	three	three	CD
7223	1067	31	hours	hour	NNS
7223	1067	32	in	in	IN
7223	1067	33	water	water	NN
7223	1067	34	,	,	,
7223	1067	35	and	and	CC
7223	1067	36	at	at	IN
7223	1067	37	the	the	DT
7223	1067	38	end	end	NN
7223	1067	39	of	of	IN
7223	1067	40	that	that	DT
7223	1067	41	time	time	NN
7223	1067	42	bind	bind	VB
7223	1067	43	the	the	DT
7223	1067	44	sauce	sauce	NN
7223	1067	45	with	with	IN
7223	1067	46	cornflour	cornflour	NN
7223	1067	47	.	.	.
7223	1068	1	Some	some	DT
7223	1068	2	people	people	NNS
7223	1068	3	like	like	IN
7223	1068	4	the	the	DT
7223	1068	5	sauce	sauce	NN
7223	1068	6	to	to	TO
7223	1068	7	be	be	VB
7223	1068	8	thickened	thicken	VBN
7223	1068	9	instead	instead	RB
7223	1068	10	with	with	IN
7223	1068	11	mustard	mustard	NN
7223	1068	12	.	.	.
7223	1069	1	[	[	-LRB-
7223	1069	2	_	_	NNP
7223	1069	3	V.	V.	NNP
7223	1070	1	Verachtert	Verachtert	NNP
7223	1070	2	.	.	.
7223	1070	3	_	_	NNP
7223	1070	4	]	]	-RRB-
7223	1070	5	HEADLESS	HEADLESS	NNP
7223	1070	6	SPARROWS	sparrows	NN
7223	1070	7	Take	take	VB
7223	1070	8	two	two	CD
7223	1070	9	pounds	pound	NNS
7223	1070	10	of	of	IN
7223	1070	11	beef	beef	NN
7223	1070	12	,	,	,
7223	1070	13	which	which	WDT
7223	1070	14	must	must	MD
7223	1070	15	be	be	VB
7223	1070	16	lean	lean	JJ
7223	1070	17	and	and	CC
7223	1070	18	cut	cut	VBN
7223	1070	19	in	in	IN
7223	1070	20	thin	thin	JJ
7223	1070	21	slices	slice	NNS
7223	1070	22	.	.	.
7223	1071	1	Cut	cut	VB
7223	1071	2	your	-PRON-	PRP$
7223	1071	3	slices	slice	NNS
7223	1071	4	of	of	IN
7223	1071	5	beef	beef	NN
7223	1071	6	in	in	IN
7223	1071	7	pieces	piece	NNS
7223	1071	8	of	of	IN
7223	1071	9	five	five	CD
7223	1071	10	inches	inch	NNS
7223	1071	11	by	by	IN
7223	1071	12	three	three	CD
7223	1071	13	.	.	.
7223	1072	1	Put	put	VB
7223	1072	2	in	in	IN
7223	1072	3	the	the	DT
7223	1072	4	middle	middle	NN
7223	1072	5	of	of	IN
7223	1072	6	each	each	DT
7223	1072	7	piece	piece	NN
7223	1072	8	a	a	DT
7223	1072	9	little	little	JJ
7223	1072	10	square	square	NN
7223	1072	11	of	of	IN
7223	1072	12	very	very	RB
7223	1072	13	fat	fat	JJ
7223	1072	14	bacon	bacon	NN
7223	1072	15	,	,	,
7223	1072	16	a	a	DT
7223	1072	17	sprig	sprig	NN
7223	1072	18	of	of	IN
7223	1072	19	parsley	parsley	NNP
7223	1072	20	,	,	,
7223	1072	21	pepper	pepper	NN
7223	1072	22	and	and	CC
7223	1072	23	salt	salt	NN
7223	1072	24	.	.	.
7223	1073	1	Roll	roll	VB
7223	1073	2	up	up	RP
7223	1073	3	the	the	DT
7223	1073	4	slices	slice	NNS
7223	1073	5	and	and	CC
7223	1073	6	tie	tie	VB
7223	1073	7	them	-PRON-	PRP
7223	1073	8	round	round	RB
7223	1073	9	with	with	IN
7223	1073	10	a	a	DT
7223	1073	11	thread	thread	NN
7223	1073	12	so	so	IN
7223	1073	13	that	that	IN
7223	1073	14	the	the	DT
7223	1073	15	seasoning	seasoning	NN
7223	1073	16	remains	remain	VBZ
7223	1073	17	inside	inside	RB
7223	1073	18	.	.	.
7223	1074	1	Melt	Melt	NNP
7223	1074	2	in	in	IN
7223	1074	3	a	a	DT
7223	1074	4	pan	pan	NN
7223	1074	5	a	a	DT
7223	1074	6	lump	lump	NN
7223	1074	7	of	of	IN
7223	1074	8	butter	butter	NN
7223	1074	9	the	the	DT
7223	1074	10	size	size	NN
7223	1074	11	of	of	IN
7223	1074	12	a	a	DT
7223	1074	13	very	very	RB
7223	1074	14	big	big	JJ
7223	1074	15	egg	egg	NN
7223	1074	16	.	.	.
7223	1075	1	Let	let	VB
7223	1075	2	it	-PRON-	PRP
7223	1075	3	get	get	VB
7223	1075	4	brown	brown	JJ
7223	1075	5	and	and	CC
7223	1075	6	then	then	RB
7223	1075	7	,	,	,
7223	1075	8	after	after	IN
7223	1075	9	rolling	roll	VBG
7223	1075	10	the	the	DT
7223	1075	11	beef	beef	NN
7223	1075	12	in	in	IN
7223	1075	13	flour	flour	NN
7223	1075	14	,	,	,
7223	1075	15	put	put	VB
7223	1075	16	them	-PRON-	PRP
7223	1075	17	in	in	IN
7223	1075	18	the	the	DT
7223	1075	19	butter	butter	NN
7223	1075	20	.	.	.
7223	1076	1	Let	let	VB
7223	1076	2	them	-PRON-	PRP
7223	1076	3	cook	cook	VB
7223	1076	4	thus	thus	RB
7223	1076	5	for	for	IN
7223	1076	6	five	five	CD
7223	1076	7	minutes	minute	NNS
7223	1076	8	,	,	,
7223	1076	9	add	add	VB
7223	1076	10	half	half	PDT
7223	1076	11	a	a	DT
7223	1076	12	pint	pint	NN
7223	1076	13	of	of	IN
7223	1076	14	water	water	NN
7223	1076	15	,	,	,
7223	1076	16	and	and	CC
7223	1076	17	let	let	VB
7223	1076	18	them	-PRON-	PRP
7223	1076	19	simmer	simmer	VB
7223	1076	20	for	for	IN
7223	1076	21	two	two	CD
7223	1076	22	hours	hour	NNS
7223	1076	23	.	.	.
7223	1077	1	Fill	fill	VB
7223	1077	2	up	up	RP
7223	1077	3	with	with	IN
7223	1077	4	water	water	NN
7223	1077	5	if	if	IN
7223	1077	6	it	-PRON-	PRP
7223	1077	7	becomes	become	VBZ
7223	1077	8	too	too	RB
7223	1077	9	dry	dry	JJ
7223	1077	10	.	.	.
7223	1078	1	Before	before	IN
7223	1078	2	serving	serve	VBG
7223	1078	3	,	,	,
7223	1078	4	take	take	VB
7223	1078	5	great	great	JJ
7223	1078	6	care	care	NN
7223	1078	7	to	to	TO
7223	1078	8	remove	remove	VB
7223	1078	9	the	the	DT
7223	1078	10	threads	thread	NNS
7223	1078	11	.	.	.
7223	1079	1	[	[	-LRB-
7223	1079	2	_	_	NNP
7223	1079	3	A	a	DT
7223	1079	4	Belgian	Belgian	NNP
7223	1079	5	at	at	IN
7223	1079	6	Droitwich	Droitwich	NNP
7223	1079	7	.	.	.
7223	1079	8	_	_	NNP
7223	1079	9	]	]	-RRB-
7223	1079	10	MUTTON	MUTTON	NNP
7223	1079	11	STEW	STEW	NNS
7223	1079	12	Take	take	VB
7223	1079	13	two	two	CD
7223	1079	14	pounds	pound	NNS
7223	1079	15	of	of	IN
7223	1079	16	mutton	mutton	NN
7223	1079	17	,	,	,
7223	1079	18	the	the	DT
7223	1079	19	breast	breast	NN
7223	1079	20	or	or	CC
7223	1079	21	one	one	CD
7223	1079	22	of	of	IN
7223	1079	23	the	the	DT
7223	1079	24	inferior	inferior	JJ
7223	1079	25	parts	part	NNS
7223	1079	26	will	will	MD
7223	1079	27	do	do	VB
7223	1079	28	as	as	RB
7223	1079	29	well	well	RB
7223	1079	30	as	as	IN
7223	1079	31	a	a	DT
7223	1079	32	prime	prime	JJ
7223	1079	33	piece	piece	NN
7223	1079	34	.	.	.
7223	1080	1	Put	put	VB
7223	1080	2	in	in	RP
7223	1080	3	an	an	DT
7223	1080	4	earthenware	earthenware	NN
7223	1080	5	pan	pan	NN
7223	1080	6	a	a	DT
7223	1080	7	lump	lump	NN
7223	1080	8	of	of	IN
7223	1080	9	butter	butter	NN
7223	1080	10	as	as	RB
7223	1080	11	big	big	JJ
7223	1080	12	as	as	IN
7223	1080	13	an	an	DT
7223	1080	14	egg	egg	NN
7223	1080	15	,	,	,
7223	1080	16	and	and	CC
7223	1080	17	let	let	VB
7223	1080	18	it	-PRON-	PRP
7223	1080	19	color	color	VB
7223	1080	20	.	.	.
7223	1081	1	Cut	cut	VB
7223	1081	2	the	the	DT
7223	1081	3	mutton	mutton	NN
7223	1081	4	in	in	IN
7223	1081	5	pieces	piece	NNS
7223	1081	6	and	and	CC
7223	1081	7	let	let	VB
7223	1081	8	them	-PRON-	PRP
7223	1081	9	color	color	VB
7223	1081	10	in	in	IN
7223	1081	11	the	the	DT
7223	1081	12	butter	butter	NN
7223	1081	13	,	,	,
7223	1081	14	adding	add	VBG
7223	1081	15	salt	salt	NN
7223	1081	16	and	and	CC
7223	1081	17	pepper	pepper	NN
7223	1081	18	,	,	,
7223	1081	19	a	a	DT
7223	1081	20	few	few	JJ
7223	1081	21	onions	onion	NNS
7223	1081	22	or	or	CC
7223	1081	23	shallots	shallot	NNS
7223	1081	24	.	.	.
7223	1082	1	When	when	WRB
7223	1082	2	all	all	DT
7223	1082	3	is	be	VBZ
7223	1082	4	colored	color	VBN
7223	1082	5	,	,	,
7223	1082	6	add	add	VB
7223	1082	7	at	at	IN
7223	1082	8	least	least	JJS
7223	1082	9	a	a	DT
7223	1082	10	pound	pound	NN
7223	1082	11	of	of	IN
7223	1082	12	turnips	turnip	NNS
7223	1082	13	,	,	,
7223	1082	14	cut	cut	VBN
7223	1082	15	in	in	IN
7223	1082	16	slices	slice	NNS
7223	1082	17	,	,	,
7223	1082	18	with	with	IN
7223	1082	19	about	about	IN
7223	1082	20	a	a	DT
7223	1082	21	pint	pint	NN
7223	1082	22	of	of	IN
7223	1082	23	water	water	NN
7223	1082	24	.	.	.
7223	1083	1	Let	let	VB
7223	1083	2	it	-PRON-	PRP
7223	1083	3	boil	boil	VB
7223	1083	4	up	up	RP
7223	1083	5	till	till	IN
7223	1083	6	the	the	DT
7223	1083	7	turnips	turnip	NNS
7223	1083	8	are	be	VBP
7223	1083	9	tender	tender	JJ
7223	1083	10	.	.	.
7223	1084	1	Then	then	RB
7223	1084	2	add	add	VB
7223	1084	3	two	two	CD
7223	1084	4	and	and	CC
7223	1084	5	one	one	CD
7223	1084	6	-	-	HYPH
7223	1084	7	half	half	NN
7223	1084	8	or	or	CC
7223	1084	9	three	three	CD
7223	1084	10	pounds	pound	NNS
7223	1084	11	of	of	IN
7223	1084	12	potatoes	potato	NNS
7223	1084	13	;	;	:
7223	1084	14	salt	salt	NN
7223	1084	15	and	and	CC
7223	1084	16	pepper	pepper	NN
7223	1084	17	these	these	DT
7223	1084	18	,	,	,
7223	1084	19	but	but	CC
7223	1084	20	in	in	IN
7223	1084	21	moderation	moderation	NN
7223	1084	22	,	,	,
7223	1084	23	if	if	IN
7223	1084	24	the	the	DT
7223	1084	25	meat	meat	NN
7223	1084	26	has	have	VBZ
7223	1084	27	been	be	VBN
7223	1084	28	already	already	RB
7223	1084	29	salted	salt	VBN
7223	1084	30	and	and	CC
7223	1084	31	peppered	pepper	VBN
7223	1084	32	.	.	.
7223	1085	1	Add	add	VB
7223	1085	2	some	some	DT
7223	1085	3	thyme	thyme	NNS
7223	1085	4	and	and	CC
7223	1085	5	bay	bay	NN
7223	1085	6	-	-	HYPH
7223	1085	7	leaves	leave	NNS
7223	1085	8	,	,	,
7223	1085	9	and	and	CC
7223	1085	10	let	let	VB
7223	1085	11	them	-PRON-	PRP
7223	1085	12	all	all	DT
7223	1085	13	cook	cook	VB
7223	1085	14	very	very	RB
7223	1085	15	gently	gently	RB
7223	1085	16	till	till	IN
7223	1085	17	the	the	DT
7223	1085	18	potatoes	potato	NNS
7223	1085	19	are	be	VBP
7223	1085	20	tender	tender	JJ
7223	1085	21	.	.	.
7223	1086	1	When	when	WRB
7223	1086	2	these	these	DT
7223	1086	3	are	be	VBP
7223	1086	4	cooked	cook	VBN
7223	1086	5	,	,	,
7223	1086	6	take	take	VB
7223	1086	7	out	out	RP
7223	1086	8	the	the	DT
7223	1086	9	pieces	piece	NNS
7223	1086	10	of	of	IN
7223	1086	11	meat	meat	NN
7223	1086	12	,	,	,
7223	1086	13	mix	mix	VB
7223	1086	14	the	the	DT
7223	1086	15	turnips	turnip	NNS
7223	1086	16	and	and	CC
7223	1086	17	potatoes	potato	NNS
7223	1086	18	,	,	,
7223	1086	19	so	so	IN
7223	1086	20	as	as	IN
7223	1086	21	to	to	TO
7223	1086	22	make	make	VB
7223	1086	23	a	a	DT
7223	1086	24	uniform	uniform	JJ
7223	1086	25	mixture	mixture	NN
7223	1086	26	;	;	:
7223	1086	27	then	then	RB
7223	1086	28	place	place	VB
7223	1086	29	the	the	DT
7223	1086	30	meat	meat	NN
7223	1086	31	on	on	IN
7223	1086	32	the	the	DT
7223	1086	33	top	top	NN
7223	1086	34	of	of	IN
7223	1086	35	the	the	DT
7223	1086	36	mixture	mixture	NN
7223	1086	37	,	,	,
7223	1086	38	and	and	CC
7223	1086	39	serve	serve	VB
7223	1086	40	it	-PRON-	PRP
7223	1086	41	.	.	.
7223	1087	1	_	_	NNP
7223	1087	2	N.B.	N.B.	NNP
7223	1087	3	_	_	NNP
7223	1087	4	It	-PRON-	PRP
7223	1087	5	is	be	VBZ
7223	1087	6	necessary	necessary	JJ
7223	1087	7	to	to	TO
7223	1087	8	watch	watch	VB
7223	1087	9	the	the	DT
7223	1087	10	cooking	cooking	NN
7223	1087	11	of	of	IN
7223	1087	12	this	this	DT
7223	1087	13	dish	dish	NN
7223	1087	14	very	very	RB
7223	1087	15	carefully	carefully	RB
7223	1087	16	,	,	,
7223	1087	17	so	so	IN
7223	1087	18	that	that	IN
7223	1087	19	you	-PRON-	PRP
7223	1087	20	can	can	MD
7223	1087	21	add	add	VB
7223	1087	22	a	a	DT
7223	1087	23	little	little	JJ
7223	1087	24	water	water	NN
7223	1087	25	whenever	whenever	WRB
7223	1087	26	it	-PRON-	PRP
7223	1087	27	becomes	become	VBZ
7223	1087	28	necessary	necessary	JJ
7223	1087	29	,	,	,
7223	1087	30	for	for	IN
7223	1087	31	if	if	IN
7223	1087	32	one	one	PRP
7223	1087	33	leaves	leave	VBZ
7223	1087	34	the	the	DT
7223	1087	35	preparation	preparation	NN
7223	1087	36	a	a	DT
7223	1087	37	little	little	JJ
7223	1087	38	too	too	RB
7223	1087	39	dry	dry	JJ
7223	1087	40	it	-PRON-	PRP
7223	1087	41	quickly	quickly	RB
7223	1087	42	burns	burn	VBZ
7223	1087	43	.	.	.
7223	1088	1	[	[	-LRB-
7223	1088	2	_	_	NNP
7223	1088	3	A	a	DT
7223	1088	4	Belgian	Belgian	NNP
7223	1088	5	at	at	IN
7223	1088	6	Droitwich	Droitwich	NNP
7223	1088	7	.	.	.
7223	1088	8	_	_	NNP
7223	1088	9	]	]	-RRB-
7223	1088	10	HOCHE	HOCHE	NNP
7223	1088	11	POT	pot	NN
7223	1088	12	GANTOIS	gantoi	NNS
7223	1088	13	(	(	-LRB-
7223	1088	14	For	for	IN
7223	1088	15	eight	eight	CD
7223	1088	16	or	or	CC
7223	1088	17	nine	nine	CD
7223	1088	18	persons	person	NNS
7223	1088	19	)	)	-RRB-
7223	1088	20	Take	take	VB
7223	1088	21	one	one	CD
7223	1088	22	pound	pound	NN
7223	1088	23	beef	beef	NN
7223	1088	24	,	,	,
7223	1088	25	one	one	CD
7223	1088	26	pound	pound	NN
7223	1088	27	salt	salt	NN
7223	1088	28	pork	pork	NN
7223	1088	29	,	,	,
7223	1088	30	and	and	CC
7223	1088	31	one	one	CD
7223	1088	32	pound	pound	NN
7223	1088	33	mutton	mutton	NN
7223	1088	34	;	;	,
7223	1088	35	cut	cut	VBN
7223	1088	36	into	into	IN
7223	1088	37	pieces	piece	NNS
7223	1088	38	about	about	IN
7223	1088	39	three	three	CD
7223	1088	40	inches	inch	NNS
7223	1088	41	by	by	IN
7223	1088	42	two	two	CD
7223	1088	43	,	,	,
7223	1088	44	let	let	VB
7223	1088	45	it	-PRON-	PRP
7223	1088	46	boil	boil	VB
7223	1088	47	,	,	,
7223	1088	48	and	and	CC
7223	1088	49	skim	skim	NNP
7223	1088	50	.	.	.
7223	1089	1	Take	take	VB
7223	1089	2	two	two	CD
7223	1089	3	or	or	CC
7223	1089	4	three	three	CD
7223	1089	5	carrots	carrot	NNS
7223	1089	6	,	,	,
7223	1089	7	one	one	CD
7223	1089	8	large	large	JJ
7223	1089	9	turnip	turnip	NN
7223	1089	10	,	,	,
7223	1089	11	one	one	CD
7223	1089	12	large	large	JJ
7223	1089	13	head	head	NN
7223	1089	14	of	of	IN
7223	1089	15	celery	celery	NN
7223	1089	16	,	,	,
7223	1089	17	three	three	CD
7223	1089	18	or	or	CC
7223	1089	19	four	four	CD
7223	1089	20	leeks	leek	NNS
7223	1089	21	,	,	,
7223	1089	22	a	a	DT
7223	1089	23	good	good	JJ
7223	1089	24	green	green	JJ
7223	1089	25	cabbage	cabbage	NN
7223	1089	26	,	,	,
7223	1089	27	cut	cut	VBN
7223	1089	28	in	in	IN
7223	1089	29	four	four	CD
7223	1089	30	,	,	,
7223	1089	31	the	the	DT
7223	1089	32	other	other	JJ
7223	1089	33	vegetables	vegetable	NNS
7223	1089	34	cut	cut	VBN
7223	1089	35	into	into	IN
7223	1089	36	pieces	piece	NNS
7223	1089	37	of	of	IN
7223	1089	38	moderate	moderate	JJ
7223	1089	39	size	size	NN
7223	1089	40	,	,	,
7223	1089	41	not	not	RB
7223	1089	42	too	too	RB
7223	1089	43	small	small	JJ
7223	1089	44	;	;	:
7223	1089	45	put	put	VB
7223	1089	46	them	-PRON-	PRP
7223	1089	47	in	in	RP
7223	1089	48	with	with	IN
7223	1089	49	the	the	DT
7223	1089	50	meat	meat	NN
7223	1089	51	,	,	,
7223	1089	52	and	and	CC
7223	1089	53	see	see	VB
7223	1089	54	that	that	IN
7223	1089	55	they	-PRON-	PRP
7223	1089	56	are	be	VBP
7223	1089	57	first	first	RB
7223	1089	58	covered	cover	VBN
7223	1089	59	by	by	IN
7223	1089	60	the	the	DT
7223	1089	61	water	water	NN
7223	1089	62	.	.	.
7223	1090	1	Let	let	VB
7223	1090	2	it	-PRON-	PRP
7223	1090	3	boil	boil	VB
7223	1090	4	for	for	IN
7223	1090	5	three	three	CD
7223	1090	6	to	to	TO
7223	1090	7	four	four	CD
7223	1090	8	hours	hour	NNS
7223	1090	9	,	,	,
7223	1090	10	and	and	CC
7223	1090	11	three	three	CD
7223	1090	12	quarters	quarter	NNS
7223	1090	13	of	of	IN
7223	1090	14	an	an	DT
7223	1090	15	hour	hour	NN
7223	1090	16	before	before	IN
7223	1090	17	dishing	dish	VBG
7223	1090	18	,	,	,
7223	1090	19	add	add	VB
7223	1090	20	some	some	DT
7223	1090	21	potatoes	potato	NNS
7223	1090	22	cut	cut	VBN
7223	1090	23	in	in	IN
7223	1090	24	pieces	piece	NNS
7223	1090	25	.	.	.
7223	1091	1	To	to	TO
7223	1091	2	dish	dish	VB
7223	1091	3	:	:	:
7223	1091	4	Place	place	VB
7223	1091	5	the	the	DT
7223	1091	6	meat	meat	NN
7223	1091	7	in	in	IN
7223	1091	8	the	the	DT
7223	1091	9	center	center	NN
7223	1091	10	of	of	IN
7223	1091	11	a	a	DT
7223	1091	12	flat	flat	JJ
7223	1091	13	dish	dish	NN
7223	1091	14	,	,	,
7223	1091	15	and	and	CC
7223	1091	16	the	the	DT
7223	1091	17	vegetables	vegetable	NNS
7223	1091	18	around	around	RB
7223	1091	19	;	;	:
7223	1091	20	serve	serve	VB
7223	1091	21	the	the	DT
7223	1091	22	liquid	liquid	NN
7223	1091	23	in	in	IN
7223	1091	24	a	a	DT
7223	1091	25	soup	soup	NN
7223	1091	26	-	-	HYPH
7223	1091	27	tureen	tureen	NN
7223	1091	28	.	.	.
7223	1092	1	This	this	DT
7223	1092	2	dish	dish	NN
7223	1092	3	should	should	MD
7223	1092	4	be	be	VB
7223	1092	5	eaten	eat	VBN
7223	1092	6	out	out	IN
7223	1092	7	of	of	IN
7223	1092	8	soup	soup	NN
7223	1092	9	plates	plate	NNS
7223	1092	10	,	,	,
7223	1092	11	as	as	IN
7223	1092	12	it	-PRON-	PRP
7223	1092	13	is	be	VBZ
7223	1092	14	soup	soup	NN
7223	1092	15	and	and	CC
7223	1092	16	meat	meat	NN
7223	1092	17	course	course	NN
7223	1092	18	at	at	IN
7223	1092	19	one	one	CD
7223	1092	20	time	time	NN
7223	1092	21	.	.	.
7223	1093	1	CHINESE	CHINESE	NNP
7223	1093	2	CORKS	corks	NN
7223	1093	3	Make	make	VBP
7223	1093	4	a	a	DT
7223	1093	5	thick	thick	JJ
7223	1093	6	white	white	JJ
7223	1093	7	sauce	sauce	NN
7223	1093	8	,	,	,
7223	1093	9	and	and	CC
7223	1093	10	when	when	WRB
7223	1093	11	it	-PRON-	PRP
7223	1093	12	has	have	VBZ
7223	1093	13	grown	grow	VBN
7223	1093	14	a	a	DT
7223	1093	15	little	little	JJ
7223	1093	16	cold	cold	JJ
7223	1093	17	,	,	,
7223	1093	18	add	add	VB
7223	1093	19	the	the	DT
7223	1093	20	yolk	yolk	NN
7223	1093	21	of	of	IN
7223	1093	22	one	one	CD
7223	1093	23	egg	egg	NN
7223	1093	24	,	,	,
7223	1093	25	and	and	CC
7223	1093	26	a	a	DT
7223	1093	27	few	few	JJ
7223	1093	28	drops	drop	NNS
7223	1093	29	of	of	IN
7223	1093	30	lemon	lemon	NN
7223	1093	31	-	-	HYPH
7223	1093	32	juice	juice	NN
7223	1093	33	.	.	.
7223	1094	1	Sprinkle	sprinkle	VB
7223	1094	2	in	in	IN
7223	1094	3	a	a	DT
7223	1094	4	slice	slice	NN
7223	1094	5	of	of	IN
7223	1094	6	stale	stale	JJ
7223	1094	7	bread	bread	NN
7223	1094	8	,	,	,
7223	1094	9	and	and	CC
7223	1094	10	enough	enough	JJ
7223	1094	11	grated	grate	VBN
7223	1094	12	cheese	cheese	NN
7223	1094	13	to	to	TO
7223	1094	14	flavor	flavor	VB
7223	1094	15	it	-PRON-	PRP
7223	1094	16	strongly	strongly	RB
7223	1094	17	,	,	,
7223	1094	18	and	and	CC
7223	1094	19	leave	leave	VB
7223	1094	20	it	-PRON-	PRP
7223	1094	21	to	to	TO
7223	1094	22	cool	cool	VB
7223	1094	23	for	for	IN
7223	1094	24	two	two	CD
7223	1094	25	hours	hour	NNS
7223	1094	26	.	.	.
7223	1095	1	Then	then	RB
7223	1095	2	shape	shape	VB
7223	1095	3	into	into	IN
7223	1095	4	small	small	JJ
7223	1095	5	pieces	piece	NNS
7223	1095	6	like	like	IN
7223	1095	7	corks	cork	NNS
7223	1095	8	,	,	,
7223	1095	9	dip	dip	VB
7223	1095	10	them	-PRON-	PRP
7223	1095	11	into	into	IN
7223	1095	12	the	the	DT
7223	1095	13	beaten	beat	VBN
7223	1095	14	whites	white	NNS
7223	1095	15	of	of	IN
7223	1095	16	your	-PRON-	PRP$
7223	1095	17	egg	egg	NN
7223	1095	18	,	,	,
7223	1095	19	and	and	CC
7223	1095	20	then	then	RB
7223	1095	21	into	into	IN
7223	1095	22	grated	grate	VBN
7223	1095	23	breadcrumbs	breadcrumb	NNS
7223	1095	24	.	.	.
7223	1096	1	Have	have	VBP
7223	1096	2	ready	ready	JJ
7223	1096	3	some	some	DT
7223	1096	4	hot	hot	JJ
7223	1096	5	fat	fat	NN
7223	1096	6	,	,	,
7223	1096	7	or	or	CC
7223	1096	8	lard	lard	NN
7223	1096	9	,	,	,
7223	1096	10	and	and	CC
7223	1096	11	fry	fry	VB
7223	1096	12	the	the	DT
7223	1096	13	cheese	cheese	NN
7223	1096	14	-	-	HYPH
7223	1096	15	balls	ball	NNS
7223	1096	16	in	in	IN
7223	1096	17	it	-PRON-	PRP
7223	1096	18	till	till	IN
7223	1096	19	they	-PRON-	PRP
7223	1096	20	are	be	VBP
7223	1096	21	golden	golden	JJ
7223	1096	22	.	.	.
7223	1097	1	[	[	-LRB-
7223	1097	2	_	_	NNP
7223	1097	3	Mme	Mme	NNP
7223	1097	4	.	.	.
7223	1098	1	Limpens	Limpens	NNP
7223	1098	2	.	.	.
7223	1098	3	_	_	NNP
7223	1098	4	]	]	-RRB-
7223	1098	5	LIMPENS	LIMPENS	NNP
7223	1098	6	CHEESE	CHEESE	NNS
7223	1098	7	Take	take	VBP
7223	1098	8	a	a	DT
7223	1098	9	roll	roll	NN
7223	1098	10	and	and	CC
7223	1098	11	,	,	,
7223	1098	12	cutting	cut	VBG
7223	1098	13	it	-PRON-	PRP
7223	1098	14	in	in	IN
7223	1098	15	slices	slice	NNS
7223	1098	16	,	,	,
7223	1098	17	remove	remove	VB
7223	1098	18	the	the	DT
7223	1098	19	crusts	crust	NNS
7223	1098	20	so	so	IN
7223	1098	21	that	that	IN
7223	1098	22	a	a	DT
7223	1098	23	round	round	NN
7223	1098	24	of	of	IN
7223	1098	25	crumbs	crumb	NNS
7223	1098	26	remain	remain	VBP
7223	1098	27	.	.	.
7223	1099	1	Butter	butter	VB
7223	1099	2	each	each	DT
7223	1099	3	slice	slice	NN
7223	1099	4	,	,	,
7223	1099	5	and	and	CC
7223	1099	6	cover	cover	VB
7223	1099	7	it	-PRON-	PRP
7223	1099	8	well	well	RB
7223	1099	9	with	with	IN
7223	1099	10	grated	grate	VBN
7223	1099	11	cheese	cheese	NN
7223	1099	12	,	,	,
7223	1099	13	building	build	VBG
7223	1099	14	up	up	RP
7223	1099	15	the	the	DT
7223	1099	16	slices	slice	NNS
7223	1099	17	one	one	CD
7223	1099	18	on	on	IN
7223	1099	19	the	the	DT
7223	1099	20	top	top	NN
7223	1099	21	of	of	IN
7223	1099	22	the	the	DT
7223	1099	23	other	other	JJ
7223	1099	24	.	.	.
7223	1100	1	Boil	Boil	NNP
7223	1100	2	a	a	DT
7223	1100	3	cupful	cupful	NN
7223	1100	4	of	of	IN
7223	1100	5	milk	milk	NN
7223	1100	6	,	,	,
7223	1100	7	with	with	IN
7223	1100	8	pepper	pepper	NN
7223	1100	9	,	,	,
7223	1100	10	salt	salt	NN
7223	1100	11	,	,	,
7223	1100	12	and	and	CC
7223	1100	13	a	a	DT
7223	1100	14	little	little	JJ
7223	1100	15	nutmeg	nutmeg	NN
7223	1100	16	;	;	:
7223	1100	17	when	when	WRB
7223	1100	18	boiled	boil	VBN
7223	1100	19	,	,	,
7223	1100	20	pour	pour	VB
7223	1100	21	it	-PRON-	PRP
7223	1100	22	over	over	IN
7223	1100	23	the	the	DT
7223	1100	24	bread	bread	NN
7223	1100	25	till	till	IN
7223	1100	26	it	-PRON-	PRP
7223	1100	27	is	be	VBZ
7223	1100	28	well	well	RB
7223	1100	29	soaked	soak	VBN
7223	1100	30	.	.	.
7223	1101	1	Put	put	VB
7223	1101	2	them	-PRON-	PRP
7223	1101	3	in	in	IN
7223	1101	4	the	the	DT
7223	1101	5	oven	oven	NN
7223	1101	6	,	,	,
7223	1101	7	for	for	IN
7223	1101	8	quarter	quarter	NN
7223	1101	9	of	of	IN
7223	1101	10	an	an	DT
7223	1101	11	hour	hour	NN
7223	1101	12	,	,	,
7223	1101	13	according	accord	VBG
7223	1101	14	to	to	IN
7223	1101	15	the	the	DT
7223	1101	16	heat	heat	NN
7223	1101	17	of	of	IN
7223	1101	18	the	the	DT
7223	1101	19	oven	oven	NN
7223	1101	20	and	and	CC
7223	1101	21	the	the	DT
7223	1101	22	quantity	quantity	NN
7223	1101	23	you	-PRON-	PRP
7223	1101	24	have	have	VBP
7223	1101	25	.	.	.
7223	1102	1	You	-PRON-	PRP
7223	1102	2	must	must	MD
7223	1102	3	pour	pour	VB
7223	1102	4	its	-PRON-	PRP$
7223	1102	5	juice	juice	NN
7223	1102	6	over	over	IN
7223	1102	7	it	-PRON-	PRP
7223	1102	8	every	every	DT
7223	1102	9	now	now	RB
7223	1102	10	and	and	CC
7223	1102	11	then	then	RB
7223	1102	12	,	,	,
7223	1102	13	and	and	CC
7223	1102	14	when	when	WRB
7223	1102	15	the	the	DT
7223	1102	16	top	top	NN
7223	1102	17	is	be	VBZ
7223	1102	18	turning	turn	VBG
7223	1102	19	into	into	IN
7223	1102	20	a	a	DT
7223	1102	21	crust	crust	NN
7223	1102	22	,	,	,
7223	1102	23	serve	serve	VB
7223	1102	24	it	-PRON-	PRP
7223	1102	25	.	.	.
7223	1103	1	[	[	-LRB-
7223	1103	2	_	_	NNP
7223	1103	3	Mme	Mme	NNP
7223	1103	4	.	.	.
7223	1104	1	Limpens	Limpens	NNP
7223	1104	2	.	.	.
7223	1104	3	_	_	NNP
7223	1104	4	]	]	-RRB-
7223	1104	5	CHEESE	CHEESE	NNP
7223	1104	6	SOUFFLÉ	SOUFFLÉ	NNS
7223	1104	7	Take	take	VB
7223	1104	8	two	two	CD
7223	1104	9	good	good	JJ
7223	1104	10	soup	soup	NN
7223	1104	11	-	-	HYPH
7223	1104	12	spoonfuls	spoonful	NNS
7223	1104	13	of	of	IN
7223	1104	14	flour	flour	NN
7223	1104	15	,	,	,
7223	1104	16	and	and	CC
7223	1104	17	mix	mix	VB
7223	1104	18	it	-PRON-	PRP
7223	1104	19	with	with	IN
7223	1104	20	half	half	PDT
7223	1104	21	a	a	DT
7223	1104	22	teacupful	teacupful	NN
7223	1104	23	of	of	IN
7223	1104	24	milk	milk	NN
7223	1104	25	;	;	,
7223	1104	26	melt	melt	VB
7223	1104	27	a	a	DT
7223	1104	28	lump	lump	NN
7223	1104	29	of	of	IN
7223	1104	30	butter	butter	NN
7223	1104	31	,	,	,
7223	1104	32	the	the	DT
7223	1104	33	size	size	NN
7223	1104	34	of	of	IN
7223	1104	35	a	a	DT
7223	1104	36	filbert	filbert	NN
7223	1104	37	,	,	,
7223	1104	38	and	and	CC
7223	1104	39	add	add	VB
7223	1104	40	that	that	DT
7223	1104	41	,	,	,
7223	1104	42	then	then	RB
7223	1104	43	enough	enough	JJ
7223	1104	44	grated	grate	VBN
7223	1104	45	cheese	cheese	NN
7223	1104	46	to	to	IN
7223	1104	47	your	-PRON-	PRP$
7223	1104	48	taste	taste	NN
7223	1104	49	,	,	,
7223	1104	50	and	and	CC
7223	1104	51	the	the	DT
7223	1104	52	yolks	yolk	NNS
7223	1104	53	of	of	IN
7223	1104	54	four	four	CD
7223	1104	55	eggs	egg	NNS
7223	1104	56	.	.	.
7223	1105	1	Add	add	VB
7223	1105	2	at	at	IN
7223	1105	3	the	the	DT
7223	1105	4	last	last	JJ
7223	1105	5	the	the	DT
7223	1105	6	whites	white	NNS
7223	1105	7	of	of	IN
7223	1105	8	the	the	DT
7223	1105	9	four	four	CD
7223	1105	10	eggs	egg	NNS
7223	1105	11	,	,	,
7223	1105	12	beaten	beat	VBN
7223	1105	13	stiffly	stiffly	NN
7223	1105	14	;	;	:
7223	1105	15	pepper	pepper	NN
7223	1105	16	and	and	CC
7223	1105	17	salt	salt	NN
7223	1105	18	.	.	.
7223	1106	1	Butter	butter	VB
7223	1106	2	a	a	DT
7223	1106	3	mold	mold	NN
7223	1106	4	,	,	,
7223	1106	5	put	put	VBN
7223	1106	6	in	in	IN
7223	1106	7	your	-PRON-	PRP$
7223	1106	8	mixture	mixture	NN
7223	1106	9	,	,	,
7223	1106	10	and	and	CC
7223	1106	11	let	let	VB
7223	1106	12	it	-PRON-	PRP
7223	1106	13	cook	cook	VB
7223	1106	14	for	for	IN
7223	1106	15	one	one	CD
7223	1106	16	hour	hour	NN
7223	1106	17	in	in	IN
7223	1106	18	a	a	DT
7223	1106	19	saucepan	saucepan	NN
7223	1106	20	,	,	,
7223	1106	21	surrounded	surround	VBN
7223	1106	22	with	with	IN
7223	1106	23	boiling	boiling	NN
7223	1106	24	water	water	NN
7223	1106	25	,	,	,
7223	1106	26	and	and	CC
7223	1106	27	the	the	DT
7223	1106	28	lid	lid	NN
7223	1106	29	on	on	RB
7223	1106	30	.	.	.
7223	1107	1	Then	then	RB
7223	1107	2	turn	turn	VB
7223	1107	3	out	out	RP
7223	1107	4	the	the	DT
7223	1107	5	soufflé	soufflé	NN
7223	1107	6	,	,	,
7223	1107	7	and	and	CC
7223	1107	8	serve	serve	VB
7223	1107	9	with	with	IN
7223	1107	10	a	a	DT
7223	1107	11	mushroom	mushroom	NN
7223	1107	12	sauce	sauce	NN
7223	1107	13	.	.	.
7223	1108	1	The	the	DT
7223	1108	2	sauce	sauce	NN
7223	1108	3	is	be	VBZ
7223	1108	4	a	a	DT
7223	1108	5	good	good	JJ
7223	1108	6	white	white	JJ
7223	1108	7	sauce	sauce	NN
7223	1108	8	,	,	,
7223	1108	9	to	to	TO
7223	1108	10	which	which	WDT
7223	1108	11	you	-PRON-	PRP
7223	1108	12	add	add	VBP
7223	1108	13	already	already	RB
7223	1108	14	cooked	cook	VBN
7223	1108	15	mushrooms	mushroom	NNS
7223	1108	16	.	.	.
7223	1109	1	Clean	clean	VB
7223	1109	2	them	-PRON-	PRP
7223	1109	3	first	first	RB
7223	1109	4	of	of	IN
7223	1109	5	all	all	DT
7223	1109	6	,	,	,
7223	1109	7	chop	chop	VB
7223	1109	8	them	-PRON-	PRP
7223	1109	9	,	,	,
7223	1109	10	and	and	CC
7223	1109	11	cook	cook	VB
7223	1109	12	them	-PRON-	PRP
7223	1109	13	till	till	IN
7223	1109	14	tender	tender	NN
7223	1109	15	in	in	IN
7223	1109	16	butter	butter	NN
7223	1109	17	;	;	:
7223	1109	18	and	and	CC
7223	1109	19	their	-PRON-	PRP$
7223	1109	20	own	own	JJ
7223	1109	21	juice	juice	NN
7223	1109	22	;	;	:
7223	1109	23	then	then	RB
7223	1109	24	throw	throw	VB
7223	1109	25	them	-PRON-	PRP
7223	1109	26	into	into	IN
7223	1109	27	the	the	DT
7223	1109	28	sauce	sauce	NN
7223	1109	29	,	,	,
7223	1109	30	and	and	CC
7223	1109	31	pour	pour	VB
7223	1109	32	it	-PRON-	PRP
7223	1109	33	over	over	IN
7223	1109	34	your	-PRON-	PRP$
7223	1109	35	soufflé	soufflé	NN
7223	1109	36	.	.	.
7223	1110	1	[	[	-LRB-
7223	1110	2	_	_	NNP
7223	1110	3	Mme	Mme	NNP
7223	1110	4	.	.	.
7223	1111	1	Vandervalle	Vandervalle	NNP
7223	1111	2	.	.	.
7223	1111	3	_	_	NNP
7223	1111	4	]	]	-RRB-
7223	1111	5	CHEESE	cheese	NN
7223	1111	6	CROQUETTES	croquette	NNS
7223	1111	7	Make	make	VBP
7223	1111	8	a	a	DT
7223	1111	9	thick	thick	JJ
7223	1111	10	bechamel	bechamel	NN
7223	1111	11	sauce	sauce	NN
7223	1111	12	,	,	,
7223	1111	13	and	and	CC
7223	1111	14	be	be	VB
7223	1111	15	sure	sure	JJ
7223	1111	16	that	that	IN
7223	1111	17	you	-PRON-	PRP
7223	1111	18	cook	cook	VBP
7223	1111	19	it	-PRON-	PRP
7223	1111	20	for	for	IN
7223	1111	21	ten	ten	CD
7223	1111	22	minutes	minute	NNS
7223	1111	23	,	,	,
7223	1111	24	constantly	constantly	RB
7223	1111	25	stirring	stir	VBG
7223	1111	26	.	.	.
7223	1112	1	Add	add	VB
7223	1112	2	,	,	,
7223	1112	3	till	till	IN
7223	1112	4	well	well	RB
7223	1112	5	flavored	flavor	VBN
7223	1112	6	,	,	,
7223	1112	7	some	some	DT
7223	1112	8	Gruyère	Gruyère	NNP
7223	1112	9	and	and	CC
7223	1112	10	Parmesan	Parmesan	NNP
7223	1112	11	cheese	cheese	NN
7223	1112	12	,	,	,
7223	1112	13	mixed	mix	VBN
7223	1112	14	and	and	CC
7223	1112	15	grated	grate	VBN
7223	1112	16	.	.	.
7223	1113	1	Let	let	VB
7223	1113	2	it	-PRON-	PRP
7223	1113	3	all	all	DT
7223	1113	4	get	get	VB
7223	1113	5	cold	cold	JJ
7223	1113	6	.	.	.
7223	1114	1	Then	then	RB
7223	1114	2	roll	roll	VB
7223	1114	3	this	this	DT
7223	1114	4	mixture	mixture	NN
7223	1114	5	into	into	IN
7223	1114	6	the	the	DT
7223	1114	7	shape	shape	NN
7223	1114	8	of	of	IN
7223	1114	9	carrots	carrot	NNS
7223	1114	10	;	;	:
7223	1114	11	roll	roll	VB
7223	1114	12	them	-PRON-	PRP
7223	1114	13	in	in	IN
7223	1114	14	finely	finely	RB
7223	1114	15	-	-	HYPH
7223	1114	16	grated	grate	VBN
7223	1114	17	breadcrumbs	breadcrumb	NNS
7223	1114	18	,	,	,
7223	1114	19	and	and	CC
7223	1114	20	fry	fry	VB
7223	1114	21	them	-PRON-	PRP
7223	1114	22	in	in	IN
7223	1114	23	hot	hot	JJ
7223	1114	24	lard	lard	NN
7223	1114	25	or	or	CC
7223	1114	26	refined	refined	JJ
7223	1114	27	fat	fat	NN
7223	1114	28	.	.	.
7223	1115	1	Lay	lay	VB
7223	1115	2	them	-PRON-	PRP
7223	1115	3	on	on	IN
7223	1115	4	a	a	DT
7223	1115	5	hot	hot	JJ
7223	1115	6	dish	dish	NN
7223	1115	7	,	,	,
7223	1115	8	and	and	CC
7223	1115	9	,	,	,
7223	1115	10	at	at	IN
7223	1115	11	the	the	DT
7223	1115	12	thicker	thick	JJR
7223	1115	13	end	end	NN
7223	1115	14	of	of	IN
7223	1115	15	each	each	DT
7223	1115	16	carrot	carrot	NNP
7223	1115	17	stick	stick	NNP
7223	1115	18	in	in	IN
7223	1115	19	a	a	DT
7223	1115	20	sprig	sprig	NN
7223	1115	21	of	of	IN
7223	1115	22	parsley	parsley	NNP
7223	1115	23	to	to	TO
7223	1115	24	look	look	VB
7223	1115	25	like	like	IN
7223	1115	26	the	the	DT
7223	1115	27	stalk	stalk	NN
7223	1115	28	.	.	.
7223	1116	1	[	[	-LRB-
7223	1116	2	_	_	NNP
7223	1116	3	Mme	Mme	NNP
7223	1116	4	.	.	.
7223	1117	1	van	van	NNP
7223	1117	2	Marcke	Marcke	NNP
7223	1117	3	de	de	NNP
7223	1117	4	Lunessen	Lunessen	NNP
7223	1117	5	.	.	.
7223	1117	6	_	_	NNP
7223	1117	7	]	]	-RRB-
7223	1117	8	CHEESE	cheese	NN
7223	1117	9	FONDANTS	fondant	NNS
7223	1117	10	For	for	IN
7223	1117	11	twelve	twelve	CD
7223	1117	12	fondants	fondant	NNS
7223	1117	13	make	make	VBP
7223	1117	14	a	a	DT
7223	1117	15	white	white	JJ
7223	1117	16	sauce	sauce	NN
7223	1117	17	with	with	IN
7223	1117	18	two	two	CD
7223	1117	19	soupspoons	soupspoon	NNS
7223	1117	20	of	of	IN
7223	1117	21	flour	flour	NN
7223	1117	22	and	and	CC
7223	1117	23	milk	milk	NN
7223	1117	24	.	.	.
7223	1118	1	Add	add	VB
7223	1118	2	to	to	IN
7223	1118	3	it	-PRON-	PRP
7223	1118	4	the	the	DT
7223	1118	5	yolks	yolk	NNS
7223	1118	6	of	of	IN
7223	1118	7	three	three	CD
7223	1118	8	eggs	egg	NNS
7223	1118	9	.	.	.
7223	1119	1	Stir	stir	VB
7223	1119	2	in	in	IN
7223	1119	3	four	four	CD
7223	1119	4	ounces	ounce	NNS
7223	1119	5	of	of	IN
7223	1119	6	mixed	mixed	JJ
7223	1119	7	Gruyère	gruyère	JJ
7223	1119	8	cheese	cheese	NN
7223	1119	9	,	,	,
7223	1119	10	and	and	CC
7223	1119	11	Parmesan	Parmesan	NNP
7223	1119	12	,	,	,
7223	1119	13	grated	grate	VBD
7223	1119	14	very	very	RB
7223	1119	15	finely	finely	RB
7223	1119	16	.	.	.
7223	1120	1	Add	add	VB
7223	1120	2	at	at	IN
7223	1120	3	the	the	DT
7223	1120	4	end	end	NN
7223	1120	5	the	the	DT
7223	1120	6	juice	juice	NN
7223	1120	7	of	of	IN
7223	1120	8	half	half	PDT
7223	1120	9	a	a	DT
7223	1120	10	lemon	lemon	NN
7223	1120	11	,	,	,
7223	1120	12	and	and	CC
7223	1120	13	a	a	DT
7223	1120	14	dust	dust	NN
7223	1120	15	of	of	IN
7223	1120	16	cayenne	cayenne	NN
7223	1120	17	.	.	.
7223	1121	1	Let	let	VB
7223	1121	2	it	-PRON-	PRP
7223	1121	3	all	all	DT
7223	1121	4	grow	grow	VB
7223	1121	5	cold	cold	JJ
7223	1121	6	.	.	.
7223	1122	1	Then	then	RB
7223	1122	2	make	make	VB
7223	1122	3	little	little	JJ
7223	1122	4	balls	ball	NNS
7223	1122	5	with	with	IN
7223	1122	6	this	this	DT
7223	1122	7	paste	paste	NN
7223	1122	8	and	and	CC
7223	1122	9	roll	roll	VB
7223	1122	10	them	-PRON-	PRP
7223	1122	11	in	in	IN
7223	1122	12	breadcrumbs	breadcrumb	NNS
7223	1122	13	.	.	.
7223	1123	1	Throw	throw	VB
7223	1123	2	them	-PRON-	PRP
7223	1123	3	in	in	IN
7223	1123	4	a	a	DT
7223	1123	5	pan	pan	NN
7223	1123	6	of	of	IN
7223	1123	7	boiling	boil	VBG
7223	1123	8	fat	fat	NN
7223	1123	9	,	,	,
7223	1123	10	where	where	WRB
7223	1123	11	they	-PRON-	PRP
7223	1123	12	must	must	MD
7223	1123	13	remain	remain	VB
7223	1123	14	till	till	IN
7223	1123	15	they	-PRON-	PRP
7223	1123	16	are	be	VBP
7223	1123	17	a	a	DT
7223	1123	18	good	good	JJ
7223	1123	19	golden	golden	JJ
7223	1123	20	color	color	NN
7223	1123	21	.	.	.
7223	1124	1	Drain	drain	VB
7223	1124	2	them	-PRON-	PRP
7223	1124	3	,	,	,
7223	1124	4	keeping	keep	VBG
7223	1124	5	them	-PRON-	PRP
7223	1124	6	hot	hot	JJ
7223	1124	7	,	,	,
7223	1124	8	and	and	CC
7223	1124	9	serve	serve	VB
7223	1124	10	quickly	quickly	RB
7223	1124	11	.	.	.
7223	1125	1	[	[	-LRB-
7223	1125	2	_	_	NNP
7223	1125	3	Madame	Madame	NNP
7223	1125	4	Emelie	Emelie	NNP
7223	1125	5	Jones	Jones	NNP
7223	1125	6	_	_	NNP
7223	1125	7	]	]	-RRB-
7223	1125	8	CHEESE	CHEESE	NNP
7223	1125	9	SOUFFLÉ	SOUFFLÉ	NNP
7223	1125	10	Grate	grate	VB
7223	1125	11	half	half	PDT
7223	1125	12	a	a	DT
7223	1125	13	pound	pound	NN
7223	1125	14	of	of	IN
7223	1125	15	Gruyère	Gruyère	NNP
7223	1125	16	cheese	cheese	NN
7223	1125	17	.	.	.
7223	1126	1	Mix	mix	VB
7223	1126	2	in	in	IN
7223	1126	3	a	a	DT
7223	1126	4	cup	cup	NN
7223	1126	5	of	of	IN
7223	1126	6	milk	milk	NN
7223	1126	7	a	a	DT
7223	1126	8	dessert	dessert	NN
7223	1126	9	-	-	HYPH
7223	1126	10	spoonful	spoonful	JJ
7223	1126	11	of	of	IN
7223	1126	12	flour	flour	NN
7223	1126	13	;	;	:
7223	1126	14	beat	beat	VB
7223	1126	15	four	four	CD
7223	1126	16	whole	whole	JJ
7223	1126	17	eggs	egg	NNS
7223	1126	18	,	,	,
7223	1126	19	and	and	CC
7223	1126	20	add	add	VB
7223	1126	21	first	first	JJ
7223	1126	22	the	the	DT
7223	1126	23	cheese	cheese	NN
7223	1126	24	,	,	,
7223	1126	25	and	and	CC
7223	1126	26	then	then	RB
7223	1126	27	the	the	DT
7223	1126	28	flour	flour	NN
7223	1126	29	and	and	CC
7223	1126	30	milk	milk	NN
7223	1126	31	mixture	mixture	NN
7223	1126	32	.	.	.
7223	1127	1	Season	season	NN
7223	1127	2	with	with	IN
7223	1127	3	pepper	pepper	NN
7223	1127	4	and	and	CC
7223	1127	5	salt	salt	NN
7223	1127	6	,	,	,
7223	1127	7	and	and	CC
7223	1127	8	put	put	VBD
7223	1127	9	all	all	DT
7223	1127	10	into	into	IN
7223	1127	11	a	a	DT
7223	1127	12	mold	mold	NN
7223	1127	13	.	.	.
7223	1128	1	Let	let	VB
7223	1128	2	it	-PRON-	PRP
7223	1128	3	cook	cook	VB
7223	1128	4	in	in	IN
7223	1128	5	a	a	DT
7223	1128	6	saucepan	saucepan	NN
7223	1128	7	of	of	IN
7223	1128	8	boiling	boil	VBG
7223	1128	9	water	water	NN
7223	1128	10	for	for	IN
7223	1128	11	an	an	DT
7223	1128	12	hour	hour	NN
7223	1128	13	and	and	CC
7223	1128	14	a	a	DT
7223	1128	15	half	half	NN
7223	1128	16	.	.	.
7223	1129	1	Then	then	RB
7223	1129	2	at	at	IN
7223	1129	3	the	the	DT
7223	1129	4	end	end	NN
7223	1129	5	of	of	IN
7223	1129	6	this	this	DT
7223	1129	7	time	time	NN
7223	1129	8	put	put	VBD
7223	1129	9	it	-PRON-	PRP
7223	1129	10	in	in	IN
7223	1129	11	the	the	DT
7223	1129	12	oven	oven	NN
7223	1129	13	for	for	IN
7223	1129	14	half	half	PDT
7223	1129	15	an	an	DT
7223	1129	16	hour	hour	NN
7223	1129	17	.	.	.
7223	1130	1	[	[	-LRB-
7223	1130	2	_	_	NNP
7223	1130	3	Madame	Madame	NNP
7223	1130	4	Emelie	Emelie	NNP
7223	1130	5	Jones	Jones	NNP
7223	1130	6	_	_	NNP
7223	1130	7	.	.	.
7223	1130	8	]	]	-RRB-
7223	1131	1	POTATOES	potato	NNS
7223	1131	2	AND	and	CC
7223	1131	3	CHEESE	cheese	NN
7223	1131	4	Wash	wash	VB
7223	1131	5	some	some	DT
7223	1131	6	raw	raw	JJ
7223	1131	7	potatoes	potato	NNS
7223	1131	8	,	,	,
7223	1131	9	peel	peel	VBP
7223	1131	10	them	-PRON-	PRP
7223	1131	11	,	,	,
7223	1131	12	cut	cut	VB
7223	1131	13	them	-PRON-	PRP
7223	1131	14	into	into	IN
7223	1131	15	very	very	RB
7223	1131	16	thin	thin	JJ
7223	1131	17	round	round	JJ
7223	1131	18	slices	slice	NNS
7223	1131	19	.	.	.
7223	1132	1	Take	take	VB
7223	1132	2	a	a	DT
7223	1132	3	dish	dish	NN
7223	1132	4	which	which	WDT
7223	1132	5	will	will	MD
7223	1132	6	stand	stand	VB
7223	1132	7	the	the	DT
7223	1132	8	oven	oven	NN
7223	1132	9	,	,	,
7223	1132	10	and	and	CC
7223	1132	11	be	be	VB
7223	1132	12	nice	nice	JJ
7223	1132	13	enough	enough	RB
7223	1132	14	to	to	TO
7223	1132	15	go	go	VB
7223	1132	16	on	on	IN
7223	1132	17	the	the	DT
7223	1132	18	table	table	NN
7223	1132	19	,	,	,
7223	1132	20	and	and	CC
7223	1132	21	put	put	VBD
7223	1132	22	in	in	IN
7223	1132	23	it	-PRON-	PRP
7223	1132	24	a	a	DT
7223	1132	25	layer	layer	NN
7223	1132	26	of	of	IN
7223	1132	27	the	the	DT
7223	1132	28	slices	slice	NNS
7223	1132	29	sprinkled	sprinkle	VBN
7223	1132	30	with	with	IN
7223	1132	31	pepper	pepper	NN
7223	1132	32	,	,	,
7223	1132	33	salt	salt	NN
7223	1132	34	,	,	,
7223	1132	35	a	a	DT
7223	1132	36	little	little	JJ
7223	1132	37	flour	flour	NN
7223	1132	38	,	,	,
7223	1132	39	and	and	CC
7223	1132	40	plenty	plenty	NN
7223	1132	41	of	of	IN
7223	1132	42	grated	grate	VBN
7223	1132	43	Gruyère	Gruyère	NNP
7223	1132	44	.	.	.
7223	1133	1	Continue	continue	VB
7223	1133	2	in	in	IN
7223	1133	3	this	this	DT
7223	1133	4	way	way	NN
7223	1133	5	,	,	,
7223	1133	6	finishing	finish	VBG
7223	1133	7	with	with	IN
7223	1133	8	a	a	DT
7223	1133	9	layer	layer	NN
7223	1133	10	of	of	IN
7223	1133	11	cheese	cheese	NN
7223	1133	12	,	,	,
7223	1133	13	and	and	CC
7223	1133	14	a	a	DT
7223	1133	15	little	little	JJ
7223	1133	16	flour	flour	NN
7223	1133	17	.	.	.
7223	1134	1	Put	put	VB
7223	1134	2	the	the	DT
7223	1134	3	dish	dish	NN
7223	1134	4	in	in	IN
7223	1134	5	the	the	DT
7223	1134	6	oven	oven	NN
7223	1134	7	,	,	,
7223	1134	8	which	which	WDT
7223	1134	9	must	must	MD
7223	1134	10	not	not	RB
7223	1134	11	be	be	VB
7223	1134	12	a	a	DT
7223	1134	13	very	very	RB
7223	1134	14	hot	hot	JJ
7223	1134	15	one	one	NN
7223	1134	16	,	,	,
7223	1134	17	and	and	CC
7223	1134	18	cook	cook	VB
7223	1134	19	gently	gently	RB
7223	1134	20	.	.	.
7223	1135	1	For	for	IN
7223	1135	2	a	a	DT
7223	1135	3	medium	medium	JJ
7223	1135	4	pie	pie	NN
7223	1135	5	dish	dish	NN
7223	1135	6	you	-PRON-	PRP
7223	1135	7	will	will	MD
7223	1135	8	find	find	VB
7223	1135	9	that	that	IN
7223	1135	10	half	half	PDT
7223	1135	11	an	an	DT
7223	1135	12	hour	hour	NN
7223	1135	13	will	will	MD
7223	1135	14	be	be	VB
7223	1135	15	sufficient	sufficient	JJ
7223	1135	16	to	to	TO
7223	1135	17	cook	cook	VB
7223	1135	18	the	the	DT
7223	1135	19	potatoes	potato	NNS
7223	1135	20	.	.	.
7223	1136	1	[	[	-LRB-
7223	1136	2	_	_	NNP
7223	1136	3	Madame	Madame	NNP
7223	1136	4	Emelie	Emelie	NNP
7223	1136	5	Jones	Jones	NNP
7223	1136	6	_	_	NNP
7223	1136	7	.	.	.
7223	1136	8	]	]	-RRB-
7223	1137	1	YORK	YORK	NNP
7223	1137	2	HAM	HAM	NNP
7223	1137	3	,	,	,
7223	1137	4	SWEETBREADS	SWEETBREADS	NNP
7223	1137	5	,	,	,
7223	1137	6	MADEIRA	MADEIRA	NNP
7223	1137	7	SAUCE	SAUCE	NNP
7223	1137	8	Heat	Heat	NNP
7223	1137	9	the	the	DT
7223	1137	10	ham	ham	NN
7223	1137	11	in	in	IN
7223	1137	12	a	a	DT
7223	1137	13	double	double	JJ
7223	1137	14	saucepan	saucepan	NN
7223	1137	15	(	(	-LRB-
7223	1137	16	bain	bain	NNP
7223	1137	17	marie	marie	NNP
7223	1137	18	)	)	-RRB-
7223	1137	19	.	.	.
7223	1138	1	Boil	Boil	NNP
7223	1138	2	the	the	DT
7223	1138	3	sweetbreads	sweetbread	NNS
7223	1138	4	,	,	,
7223	1138	5	blanch	blanch	VB
7223	1138	6	them	-PRON-	PRP
7223	1138	7	and	and	CC
7223	1138	8	let	let	VB
7223	1138	9	them	-PRON-	PRP
7223	1138	10	fry	fry	VB
7223	1138	11	in	in	IN
7223	1138	12	some	some	DT
7223	1138	13	butter	butter	NN
7223	1138	14	.	.	.
7223	1139	1	Take	take	VB
7223	1139	2	flour	flour	NN
7223	1139	3	and	and	CC
7223	1139	4	butter	butter	NN
7223	1139	5	and	and	CC
7223	1139	6	melt	melt	VB
7223	1139	7	them	-PRON-	PRP
7223	1139	8	to	to	IN
7223	1139	9	a	a	DT
7223	1139	10	thick	thick	JJ
7223	1139	11	sauce	sauce	NN
7223	1139	12	,	,	,
7223	1139	13	adding	add	VBG
7223	1139	14	a	a	DT
7223	1139	15	tumbler	tumbler	NN
7223	1139	16	of	of	IN
7223	1139	17	water	water	NN
7223	1139	18	and	and	CC
7223	1139	19	Liebig	Liebig	NNP
7223	1139	20	which	which	WDT
7223	1139	21	will	will	MD
7223	1139	22	turn	turn	VB
7223	1139	23	your	-PRON-	PRP$
7223	1139	24	sauce	sauce	NN
7223	1139	25	brown	brown	JJ
7223	1139	26	.	.	.
7223	1140	1	Fry	fry	VB
7223	1140	2	half	half	PDT
7223	1140	3	a	a	DT
7223	1140	4	pound	pound	NN
7223	1140	5	of	of	IN
7223	1140	6	mushrooms	mushroom	NNS
7223	1140	7	in	in	IN
7223	1140	8	butter	butter	NN
7223	1140	9	and	and	CC
7223	1140	10	when	when	WRB
7223	1140	11	brown	brown	NNP
7223	1140	12	,	,	,
7223	1140	13	add	add	VB
7223	1140	14	them	-PRON-	PRP
7223	1140	15	and	and	CC
7223	1140	16	the	the	DT
7223	1140	17	liquor	liquor	NN
7223	1140	18	to	to	IN
7223	1140	19	your	-PRON-	PRP$
7223	1140	20	sauce	sauce	NN
7223	1140	21	with	with	IN
7223	1140	22	a	a	DT
7223	1140	23	good	good	JJ
7223	1140	24	glass	glass	NN
7223	1140	25	of	of	IN
7223	1140	26	madeira	madeira	NN
7223	1140	27	or	or	CC
7223	1140	28	sherry	sherry	NN
7223	1140	29	.	.	.
7223	1141	1	Place	place	VB
7223	1141	2	your	-PRON-	PRP$
7223	1141	3	ham	ham	NN
7223	1141	4	in	in	IN
7223	1141	5	the	the	DT
7223	1141	6	middle	middle	NN
7223	1141	7	of	of	IN
7223	1141	8	the	the	DT
7223	1141	9	dish	dish	NN
7223	1141	10	,	,	,
7223	1141	11	surround	surround	VB
7223	1141	12	it	-PRON-	PRP
7223	1141	13	with	with	IN
7223	1141	14	the	the	DT
7223	1141	15	sweetbreads	sweetbread	NNS
7223	1141	16	,	,	,
7223	1141	17	and	and	CC
7223	1141	18	pour	pour	VB
7223	1141	19	over	over	IN
7223	1141	20	all	all	PDT
7223	1141	21	the	the	DT
7223	1141	22	Madeira	Madeira	NNP
7223	1141	23	sauce	sauce	NN
7223	1141	24	.	.	.
7223	1142	1	[	[	-LRB-
7223	1142	2	_	_	NNP
7223	1142	3	Mme	Mme	NNP
7223	1142	4	.	.	.
7223	1143	1	Vandervalle	Vandervalle	NNP
7223	1143	2	_	_	NNP
7223	1143	3	.	.	.
7223	1143	4	]	]	-RRB-
7223	1144	1	HAM	ham	NN
7223	1144	2	WITH	with	IN
7223	1144	3	MADEIRA	MADEIRA	NNP
7223	1144	4	SAUCE	SAUCE	NNP
7223	1144	5	Cook	Cook	NNP
7223	1144	6	some	some	DT
7223	1144	7	macaroni	macaroni	NN
7223	1144	8	or	or	CC
7223	1144	9	spaghetti	spaghetti	NNS
7223	1144	10	,	,	,
7223	1144	11	with	with	IN
7223	1144	12	salt	salt	NN
7223	1144	13	and	and	CC
7223	1144	14	pepper	pepper	NN
7223	1144	15	.	.	.
7223	1145	1	Make	make	VB
7223	1145	2	a	a	DT
7223	1145	3	brown	brown	JJ
7223	1145	4	sauce	sauce	NN
7223	1145	5	,	,	,
7223	1145	6	using	use	VBG
7223	1145	7	plenty	plenty	NN
7223	1145	8	of	of	IN
7223	1145	9	butter	butter	NN
7223	1145	10	,	,	,
7223	1145	11	for	for	IN
7223	1145	12	this	this	DT
7223	1145	13	dish	dish	NN
7223	1145	14	requires	require	VBZ
7223	1145	15	a	a	DT
7223	1145	16	great	great	JJ
7223	1145	17	deal	deal	NN
7223	1145	18	of	of	IN
7223	1145	19	sauce	sauce	NN
7223	1145	20	,	,	,
7223	1145	21	and	and	CC
7223	1145	22	add	add	VB
7223	1145	23	to	to	IN
7223	1145	24	your	-PRON-	PRP$
7223	1145	25	"	"	``
7223	1145	26	roux	roux	NN
7223	1145	27	"	"	''
7223	1145	28	some	some	DT
7223	1145	29	tomatoes	tomato	NNS
7223	1145	30	in	in	IN
7223	1145	31	purée	purée	NNP
7223	1145	32	(	(	-LRB-
7223	1145	33	stewed	stew	VBN
7223	1145	34	and	and	CC
7223	1145	35	run	run	VB
7223	1145	36	through	through	IN
7223	1145	37	a	a	DT
7223	1145	38	sieve	sieve	NN
7223	1145	39	)	)	-RRB-
7223	1145	40	,	,	,
7223	1145	41	a	a	DT
7223	1145	42	little	little	JJ
7223	1145	43	meat	meat	NN
7223	1145	44	extract	extract	NN
7223	1145	45	,	,	,
7223	1145	46	some	some	DT
7223	1145	47	fried	fried	JJ
7223	1145	48	mushrooms	mushroom	NNS
7223	1145	49	,	,	,
7223	1145	50	a	a	DT
7223	1145	51	few	few	JJ
7223	1145	52	drops	drop	NNS
7223	1145	53	of	of	IN
7223	1145	54	good	good	JJ
7223	1145	55	brandy	brandy	NN
7223	1145	56	or	or	CC
7223	1145	57	madeira	madeira	NN
7223	1145	58	to	to	IN
7223	1145	59	your	-PRON-	PRP$
7223	1145	60	taste	taste	NN
7223	1145	61	.	.	.
7223	1146	1	Let	let	VB
7223	1146	2	your	-PRON-	PRP$
7223	1146	3	slices	slice	NNS
7223	1146	4	of	of	IN
7223	1146	5	ham	ham	NNP
7223	1146	6	heat	heat	NN
7223	1146	7	in	in	IN
7223	1146	8	this	this	DT
7223	1146	9	sauce	sauce	NN
7223	1146	10	,	,	,
7223	1146	11	and	and	CC
7223	1146	12	when	when	WRB
7223	1146	13	ready	ready	JJ
7223	1146	14	,	,	,
7223	1146	15	place	place	VB
7223	1146	16	them	-PRON-	PRP
7223	1146	17	in	in	IN
7223	1146	18	the	the	DT
7223	1146	19	middle	middle	NN
7223	1146	20	of	of	IN
7223	1146	21	a	a	DT
7223	1146	22	flat	flat	JJ
7223	1146	23	dish	dish	NN
7223	1146	24	,	,	,
7223	1146	25	put	put	VBD
7223	1146	26	the	the	DT
7223	1146	27	mushrooms	mushroom	NNS
7223	1146	28	or	or	CC
7223	1146	29	spaghetti	spaghetti	NNS
7223	1146	30	round	round	JJ
7223	1146	31	,	,	,
7223	1146	32	and	and	CC
7223	1146	33	put	put	VBD
7223	1146	34	the	the	DT
7223	1146	35	sauce	sauce	NN
7223	1146	36	,	,	,
7223	1146	37	very	very	RB
7223	1146	38	hot	hot	JJ
7223	1146	39	,	,	,
7223	1146	40	over	over	IN
7223	1146	41	the	the	DT
7223	1146	42	ham	ham	NN
7223	1146	43	.	.	.
7223	1147	1	[	[	-LRB-
7223	1147	2	_	_	NNP
7223	1147	3	Madame	Madame	NNP
7223	1147	4	Spinette	Spinette	NNP
7223	1147	5	.	.	.
7223	1147	6	_	_	NNP
7223	1147	7	]	]	-RRB-
7223	1147	8	A	a	DT
7223	1147	9	DIFFICULT	difficult	JJ
7223	1147	10	DISH	dish	NN
7223	1147	11	OF	of	IN
7223	1147	12	EGGS	EGGS	NNP
7223	1147	13	And	and	CC
7223	1147	14	yet	yet	RB
7223	1147	15	this	this	DT
7223	1147	16	is	be	VBZ
7223	1147	17	only	only	RB
7223	1147	18	fried	fried	JJ
7223	1147	19	eggs	egg	NNS
7223	1147	20	after	after	RB
7223	1147	21	all	all	RB
7223	1147	22	!	!	.
7223	1148	1	Put	put	VB
7223	1148	2	some	some	DT
7223	1148	3	oil	oil	NN
7223	1148	4	on	on	IN
7223	1148	5	to	to	IN
7223	1148	6	heat	heat	NN
7223	1148	7	;	;	:
7223	1148	8	if	if	IN
7223	1148	9	you	-PRON-	PRP
7223	1148	10	have	have	VBP
7223	1148	11	not	not	RB
7223	1148	12	oil	oil	NN
7223	1148	13	use	use	NN
7223	1148	14	butter	butter	NN
7223	1148	15	,	,	,
7223	1148	16	but	but	CC
7223	1148	17	oil	oil	NN
7223	1148	18	is	be	VBZ
7223	1148	19	the	the	DT
7223	1148	20	best	good	JJS
7223	1148	21	.	.	.
7223	1149	1	When	when	WRB
7223	1149	2	the	the	DT
7223	1149	3	bluish	bluish	JJ
7223	1149	4	steam	steam	NN
7223	1149	5	rises	rise	VBZ
7223	1149	6	it	-PRON-	PRP
7223	1149	7	is	be	VBZ
7223	1149	8	hot	hot	JJ
7223	1149	9	enough	enough	RB
7223	1149	10	.	.	.
7223	1150	1	Break	break	VB
7223	1150	2	an	an	DT
7223	1150	3	egg	egg	NN
7223	1150	4	into	into	IN
7223	1150	5	a	a	DT
7223	1150	6	little	little	JJ
7223	1150	7	flat	flat	JJ
7223	1150	8	dish	dish	NN
7223	1150	9	,	,	,
7223	1150	10	tip	tip	VB
7223	1150	11	up	up	RP
7223	1150	12	the	the	DT
7223	1150	13	frying	fry	VBG
7223	1150	14	pan	pan	NN
7223	1150	15	at	at	IN
7223	1150	16	the	the	DT
7223	1150	17	handle	handle	NN
7223	1150	18	side	side	NN
7223	1150	19	,	,	,
7223	1150	20	and	and	CC
7223	1150	21	slip	slip	VB
7223	1150	22	the	the	DT
7223	1150	23	egg	egg	NN
7223	1150	24	into	into	IN
7223	1150	25	it	-PRON-	PRP
7223	1150	26	,	,	,
7223	1150	27	then	then	RB
7223	1150	28	with	with	IN
7223	1150	29	a	a	DT
7223	1150	30	wooden	wooden	JJ
7223	1150	31	spoon	spoon	NN
7223	1150	32	turn	turn	NN
7223	1150	33	the	the	DT
7223	1150	34	egg	egg	NN
7223	1150	35	over	over	RP
7223	1150	36	on	on	IN
7223	1150	37	itself	-PRON-	PRP
7223	1150	38	;	;	:
7223	1150	39	that	that	RB
7223	1150	40	is	is	RB
7223	1150	41	,	,	,
7223	1150	42	roll	roll	VB
7223	1150	43	the	the	DT
7223	1150	44	white	white	NN
7223	1150	45	of	of	IN
7223	1150	46	it	-PRON-	PRP
7223	1150	47	over	over	IN
7223	1150	48	the	the	DT
7223	1150	49	yolk	yolk	NN
7223	1150	50	as	as	IN
7223	1150	51	it	-PRON-	PRP
7223	1150	52	slips	slip	VBZ
7223	1150	53	into	into	IN
7223	1150	54	the	the	DT
7223	1150	55	pan	pan	NN
7223	1150	56	.	.	.
7223	1151	1	If	if	IN
7223	1151	2	you	-PRON-	PRP
7223	1151	3	can	can	MD
7223	1151	4	not	not	RB
7223	1151	5	manage	manage	VB
7223	1151	6	this	this	DT
7223	1151	7	,	,	,
7223	1151	8	let	let	VB
7223	1151	9	the	the	DT
7223	1151	10	egg	egg	NN
7223	1151	11	heat	heat	NN
7223	1151	12	for	for	IN
7223	1151	13	a	a	DT
7223	1151	14	second	second	JJ
7223	1151	15	,	,	,
7223	1151	16	and	and	CC
7223	1151	17	then	then	RB
7223	1151	18	roll	roll	VB
7223	1151	19	the	the	DT
7223	1151	20	white	white	NN
7223	1151	21	over	over	IN
7223	1151	22	the	the	DT
7223	1151	23	yolk	yolk	NN
7223	1151	24	with	with	IN
7223	1151	25	a	a	DT
7223	1151	26	wooden	wooden	JJ
7223	1151	27	spoon	spoon	NN
7223	1151	28	.	.	.
7223	1152	1	Do	do	VB
7223	1152	2	each	each	DT
7223	1152	3	egg	egg	NN
7223	1152	4	in	in	IN
7223	1152	5	this	this	DT
7223	1152	6	way	way	NN
7223	1152	7	,	,	,
7223	1152	8	and	and	CC
7223	1152	9	as	as	RB
7223	1152	10	soon	soon	RB
7223	1152	11	as	as	IN
7223	1152	12	one	one	CD
7223	1152	13	is	be	VBZ
7223	1152	14	done	do	VBN
7223	1152	15	let	let	VB
7223	1152	16	it	-PRON-	PRP
7223	1152	17	drain	drain	VB
7223	1152	18	and	and	CC
7223	1152	19	keep	keep	VB
7223	1152	20	warm	warm	JJ
7223	1152	21	by	by	IN
7223	1152	22	the	the	DT
7223	1152	23	fire	fire	NN
7223	1152	24	.	.	.
7223	1153	1	When	when	WRB
7223	1153	2	all	all	DT
7223	1153	3	are	be	VBP
7223	1153	4	done	do	VBN
7223	1153	5	put	put	VBN
7223	1153	6	them	-PRON-	PRP
7223	1153	7	in	in	IN
7223	1153	8	a	a	DT
7223	1153	9	circle	circle	NN
7223	1153	10	,	,	,
7223	1153	11	in	in	IN
7223	1153	12	a	a	DT
7223	1153	13	dish	dish	NN
7223	1153	14	,	,	,
7223	1153	15	and	and	CC
7223	1153	16	pour	pour	VB
7223	1153	17	round	round	VBP
7223	1153	18	them	-PRON-	PRP
7223	1153	19	a	a	DT
7223	1153	20	very	very	RB
7223	1153	21	hot	hot	JJ
7223	1153	22	sauce	sauce	NN
7223	1153	23	,	,	,
7223	1153	24	either	either	CC
7223	1153	25	made	make	VBN
7223	1153	26	with	with	IN
7223	1153	27	tomatoes	tomato	NNS
7223	1153	28	,	,	,
7223	1153	29	or	or	CC
7223	1153	30	flavored	flavor	VBN
7223	1153	31	with	with	IN
7223	1153	32	vinegar	vinegar	NN
7223	1153	33	and	and	CC
7223	1153	34	mustard	mustard	NN
7223	1153	35	.	.	.
7223	1154	1	COUNTRY	country	NN
7223	1154	2	EGGS	EGGS	NNP
7223	1154	3	Make	make	VBP
7223	1154	4	a	a	DT
7223	1154	5	white	white	JJ
7223	1154	6	sauce	sauce	NN
7223	1154	7	thickly	thickly	RB
7223	1154	8	mixed	mix	VBN
7223	1154	9	with	with	IN
7223	1154	10	onions	onion	NNS
7223	1154	11	,	,	,
7223	1154	12	such	such	JJ
7223	1154	13	as	as	IN
7223	1154	14	you	-PRON-	PRP
7223	1154	15	would	would	MD
7223	1154	16	eat	eat	VB
7223	1154	17	in	in	IN
7223	1154	18	England	England	NNP
7223	1154	19	with	with	IN
7223	1154	20	a	a	DT
7223	1154	21	leg	leg	NN
7223	1154	22	of	of	IN
7223	1154	23	mutton	mutton	NN
7223	1154	24	,	,	,
7223	1154	25	but	but	CC
7223	1154	26	do	do	VBP
7223	1154	27	not	not	RB
7223	1154	28	forget	forget	VB
7223	1154	29	a	a	DT
7223	1154	30	little	little	JJ
7223	1154	31	seasoning	seasoning	NN
7223	1154	32	of	of	IN
7223	1154	33	mace	mace	NN
7223	1154	34	.	.	.
7223	1155	1	Make	make	VB
7223	1155	2	a	a	DT
7223	1155	3	high	high	JJ
7223	1155	4	mold	mold	NN
7223	1155	5	of	of	IN
7223	1155	6	mashed	mashed	JJ
7223	1155	7	potatoes	potato	NNS
7223	1155	8	,	,	,
7223	1155	9	and	and	CC
7223	1155	10	then	then	RB
7223	1155	11	scoop	scoop	VB
7223	1155	12	it	-PRON-	PRP
7223	1155	13	out	out	RP
7223	1155	14	from	from	IN
7223	1155	15	the	the	DT
7223	1155	16	top	top	NN
7223	1155	17	,	,	,
7223	1155	18	leaving	leave	VBG
7223	1155	19	the	the	DT
7223	1155	20	bottom	bottom	JJ
7223	1155	21	and	and	CC
7223	1155	22	high	high	JJ
7223	1155	23	sides	side	NNS
7223	1155	24	of	of	IN
7223	1155	25	the	the	DT
7223	1155	26	vegetable	vegetable	NN
7223	1155	27	.	.	.
7223	1156	1	While	while	IN
7223	1156	2	your	-PRON-	PRP$
7223	1156	3	sauce	sauce	NN
7223	1156	4	is	be	VBZ
7223	1156	5	kept	keep	VBN
7223	1156	6	by	by	IN
7223	1156	7	the	the	DT
7223	1156	8	fire	fire	NN
7223	1156	9	(	(	-LRB-
7223	1156	10	the	the	DT
7223	1156	11	potatoes	potato	NNS
7223	1156	12	also	also	RB
7223	1156	13	)	)	-RRB-
7223	1156	14	,	,	,
7223	1156	15	boil	boil	VB
7223	1156	16	six	six	CD
7223	1156	17	eggs	egg	NNS
7223	1156	18	for	for	IN
7223	1156	19	two	two	CD
7223	1156	20	minutes	minute	NNS
7223	1156	21	,	,	,
7223	1156	22	shell	shell	VB
7223	1156	23	them	-PRON-	PRP
7223	1156	24	,	,	,
7223	1156	25	and	and	CC
7223	1156	26	you	-PRON-	PRP
7223	1156	27	will	will	MD
7223	1156	28	find	find	VB
7223	1156	29	the	the	DT
7223	1156	30	whites	white	NNS
7223	1156	31	just	just	RB
7223	1156	32	set	set	VBN
7223	1156	33	and	and	CC
7223	1156	34	no	no	RB
7223	1156	35	more	more	JJR
7223	1156	36	.	.	.
7223	1157	1	Pour	pour	VB
7223	1157	2	the	the	DT
7223	1157	3	onion	onion	NN
7223	1157	4	sauce	sauce	NN
7223	1157	5	into	into	IN
7223	1157	6	the	the	DT
7223	1157	7	potato	potato	NN
7223	1157	8	,	,	,
7223	1157	9	and	and	CC
7223	1157	10	drop	drop	VB
7223	1157	11	in	in	RP
7223	1157	12	the	the	DT
7223	1157	13	whole	whole	JJ
7223	1157	14	eggs	egg	NNS
7223	1157	15	and	and	CC
7223	1157	16	serve	serve	VB
7223	1157	17	very	very	RB
7223	1157	18	hot	hot	JJ
7223	1157	19	.	.	.
7223	1158	1	FRENCH	FRENCH	NNP
7223	1158	2	EGGS	EGGS	NNP
7223	1158	3	Put	Put	VBD
7223	1158	4	a	a	DT
7223	1158	5	lump	lump	NN
7223	1158	6	of	of	IN
7223	1158	7	butter	butter	NN
7223	1158	8	the	the	DT
7223	1158	9	size	size	NN
7223	1158	10	of	of	IN
7223	1158	11	an	an	DT
7223	1158	12	egg	egg	NN
7223	1158	13	in	in	IN
7223	1158	14	a	a	DT
7223	1158	15	fireproof	fireproof	JJ
7223	1158	16	dish	dish	NN
7223	1158	17	,	,	,
7223	1158	18	mixing	mix	VBG
7223	1158	19	in	in	RP
7223	1158	20	when	when	WRB
7223	1158	21	it	-PRON-	PRP
7223	1158	22	is	be	VBZ
7223	1158	23	melted	melt	VBN
7223	1158	24	some	some	DT
7223	1158	25	breadcrumbs	breadcrumb	NNS
7223	1158	26	,	,	,
7223	1158	27	a	a	DT
7223	1158	28	chopped	chopped	JJ
7223	1158	29	leek	leek	NN
7223	1158	30	,	,	,
7223	1158	31	the	the	DT
7223	1158	32	inside	inside	NN
7223	1158	33	of	of	IN
7223	1158	34	three	three	CD
7223	1158	35	tomatoes	tomato	NNS
7223	1158	36	,	,	,
7223	1158	37	pepper	pepper	NN
7223	1158	38	and	and	CC
7223	1158	39	salt	salt	NN
7223	1158	40	.	.	.
7223	1159	1	Let	let	VB
7223	1159	2	it	-PRON-	PRP
7223	1159	3	cook	cook	VB
7223	1159	4	for	for	IN
7223	1159	5	three	three	CD
7223	1159	6	or	or	CC
7223	1159	7	four	four	CD
7223	1159	8	minutes	minute	NNS
7223	1159	9	in	in	IN
7223	1159	10	the	the	DT
7223	1159	11	oven	oven	NN
7223	1159	12	,	,	,
7223	1159	13	then	then	RB
7223	1159	14	stir	stir	VB
7223	1159	15	in	in	IN
7223	1159	16	the	the	DT
7223	1159	17	yolks	yolk	NNS
7223	1159	18	of	of	IN
7223	1159	19	two	two	CD
7223	1159	20	eggs	egg	NNS
7223	1159	21	,	,	,
7223	1159	22	and	and	CC
7223	1159	23	let	let	VB
7223	1159	24	it	-PRON-	PRP
7223	1159	25	make	make	VB
7223	1159	26	a	a	DT
7223	1159	27	custard	custard	NN
7223	1159	28	.	.	.
7223	1160	1	Then	then	RB
7223	1160	2	break	break	VB
7223	1160	3	on	on	IN
7223	1160	4	the	the	DT
7223	1160	5	top	top	NN
7223	1160	6	of	of	IN
7223	1160	7	this	this	DT
7223	1160	8	custard	custard	NN
7223	1160	9	as	as	IN
7223	1160	10	many	many	JJ
7223	1160	11	eggs	egg	NNS
7223	1160	12	as	as	IN
7223	1160	13	you	-PRON-	PRP
7223	1160	14	wish	wish	VBP
7223	1160	15	;	;	:
7223	1160	16	sprinkle	sprinkle	VB
7223	1160	17	with	with	IN
7223	1160	18	pepper	pepper	NN
7223	1160	19	and	and	CC
7223	1160	20	salt	salt	NN
7223	1160	21	.	.	.
7223	1161	1	Let	let	VB
7223	1161	2	it	-PRON-	PRP
7223	1161	3	remain	remain	VB
7223	1161	4	in	in	IN
7223	1161	5	the	the	DT
7223	1161	6	oven	oven	NN
7223	1161	7	till	till	IN
7223	1161	8	these	these	DT
7223	1161	9	last	last	JJ
7223	1161	10	are	be	VBP
7223	1161	11	beginning	begin	VBG
7223	1161	12	to	to	TO
7223	1161	13	set	set	VB
7223	1161	14	.	.	.
7223	1162	1	Take	take	VB
7223	1162	2	out	out	RP
7223	1162	3	the	the	DT
7223	1162	4	dish	dish	NN
7223	1162	5	,	,	,
7223	1162	6	and	and	CC
7223	1162	7	pass	pass	VB
7223	1162	8	over	over	RP
7223	1162	9	the	the	DT
7223	1162	10	top	top	NN
7223	1162	11	the	the	DT
7223	1162	12	salamander	salamander	JJ
7223	1162	13	,	,	,
7223	1162	14	or	or	CC
7223	1162	15	the	the	DT
7223	1162	16	shovel	shovel	NN
7223	1162	17	,	,	,
7223	1162	18	red	red	JJ
7223	1162	19	hot	hot	JJ
7223	1162	20	,	,	,
7223	1162	21	and	and	CC
7223	1162	22	serve	serve	VB
7223	1162	23	at	at	IN
7223	1162	24	once	once	RB
7223	1162	25	.	.	.
7223	1163	1	I	-PRON-	PRP
7223	1163	2	have	have	VBP
7223	1163	3	seen	see	VBN
7223	1163	4	this	this	DT
7223	1163	5	dish	dish	NN
7223	1163	6	with	with	IN
7223	1163	7	the	the	DT
7223	1163	8	two	two	CD
7223	1163	9	extra	extra	JJ
7223	1163	10	whites	white	NNS
7223	1163	11	of	of	IN
7223	1163	12	eggs	egg	NNS
7223	1163	13	beaten	beat	VBN
7223	1163	14	and	and	CC
7223	1163	15	placed	place	VBN
7223	1163	16	in	in	IN
7223	1163	17	a	a	DT
7223	1163	18	pile	pile	NN
7223	1163	19	on	on	IN
7223	1163	20	the	the	DT
7223	1163	21	top	top	NN
7223	1163	22	,	,	,
7223	1163	23	and	and	CC
7223	1163	24	slightly	slightly	RB
7223	1163	25	browned	brown	VBN
7223	1163	26	by	by	IN
7223	1163	27	the	the	DT
7223	1163	28	shovel	shovel	NN
7223	1163	29	.	.	.
7223	1164	1	OEUFS	OEUFS	NNP
7223	1164	2	CELESTES	CELESTES	NNPS
7223	1164	3	(	(	-LRB-
7223	1164	4	Hommage	Hommage	NNP
7223	1164	5	à	à	NNP
7223	1164	6	Sir	Sir	NNP
7223	1164	7	Edward	Edward	NNP
7223	1164	8	Grey	Grey	NNP
7223	1164	9	)	)	-RRB-
7223	1164	10	Gently	gently	RB
7223	1164	11	boil	boil	VB
7223	1164	12	a	a	DT
7223	1164	13	quantity	quantity	NN
7223	1164	14	of	of	IN
7223	1164	15	the	the	DT
7223	1164	16	very	very	RB
7223	1164	17	best	good	JJS
7223	1164	18	green	green	JJ
7223	1164	19	peas	pea	NNS
7223	1164	20	in	in	IN
7223	1164	21	good	good	JJ
7223	1164	22	gravy	gravy	NN
7223	1164	23	;	;	:
7223	1164	24	as	as	IN
7223	1164	25	the	the	DT
7223	1164	26	gravy	gravy	NN
7223	1164	27	becomes	become	VBZ
7223	1164	28	reduced	reduce	VBN
7223	1164	29	,	,	,
7223	1164	30	add	add	VB
7223	1164	31	,	,	,
7223	1164	32	instead	instead	RB
7223	1164	33	,	,	,
7223	1164	34	butter	butter	NN
7223	1164	35	.	.	.
7223	1165	1	Do	do	VBP
7223	1165	2	not	not	RB
7223	1165	3	forget	forget	VB
7223	1165	4	to	to	TO
7223	1165	5	have	have	VB
7223	1165	6	put	put	VBN
7223	1165	7	a	a	DT
7223	1165	8	lump	lump	NN
7223	1165	9	of	of	IN
7223	1165	10	sugar	sugar	NN
7223	1165	11	in	in	IN
7223	1165	12	every	every	DT
7223	1165	13	pint	pint	NN
7223	1165	14	of	of	IN
7223	1165	15	gravy	gravy	NN
7223	1165	16	.	.	.
7223	1166	1	When	when	WRB
7223	1166	2	the	the	DT
7223	1166	3	peas	pea	NNS
7223	1166	4	are	be	VBP
7223	1166	5	done	do	VBN
7223	1166	6	break	break	NN
7223	1166	7	on	on	IN
7223	1166	8	them	-PRON-	PRP
7223	1166	9	the	the	DT
7223	1166	10	required	require	VBN
7223	1166	11	number	number	NN
7223	1166	12	of	of	IN
7223	1166	13	fresh	fresh	JJ
7223	1166	14	eggs	egg	NNS
7223	1166	15	,	,	,
7223	1166	16	with	with	IN
7223	1166	17	pepper	pepper	NN
7223	1166	18	and	and	CC
7223	1166	19	salt	salt	NN
7223	1166	20	.	.	.
7223	1167	1	Place	place	VB
7223	1167	2	all	all	DT
7223	1167	3	in	in	IN
7223	1167	4	a	a	DT
7223	1167	5	double	double	JJ
7223	1167	6	saucepan	saucepan	NN
7223	1167	7	,	,	,
7223	1167	8	till	till	IN
7223	1167	9	the	the	DT
7223	1167	10	eggs	egg	NNS
7223	1167	11	are	be	VBP
7223	1167	12	just	just	RB
7223	1167	13	done	do	VBN
7223	1167	14	.	.	.
7223	1168	1	It	-PRON-	PRP
7223	1168	2	is	be	VBZ
7223	1168	3	a	a	DT
7223	1168	4	pity	pity	NN
7223	1168	5	that	that	IN
7223	1168	6	in	in	IN
7223	1168	7	England	England	NNP
7223	1168	8	there	there	EX
7223	1168	9	are	be	VBP
7223	1168	10	no	no	DT
7223	1168	11	cooking	cook	VBG
7223	1168	12	pots	pot	NNS
7223	1168	13	made	make	VBN
7223	1168	14	,	,	,
7223	1168	15	which	which	WDT
7223	1168	16	will	will	MD
7223	1168	17	hold	hold	VB
7223	1168	18	fire	fire	NN
7223	1168	19	on	on	IN
7223	1168	20	the	the	DT
7223	1168	21	top	top	NN
7223	1168	22	,	,	,
7223	1168	23	so	so	IN
7223	1168	24	that	that	IN
7223	1168	25	a	a	DT
7223	1168	26	dish	dish	NN
7223	1168	27	,	,	,
7223	1168	28	such	such	JJ
7223	1168	29	as	as	IN
7223	1168	30	this	this	DT
7223	1168	31	,	,	,
7223	1168	32	becomes	become	VBZ
7223	1168	33	easily	easily	RB
7223	1168	34	done	do	VBN
7223	1168	35	in	in	IN
7223	1168	36	a	a	DT
7223	1168	37	few	few	JJ
7223	1168	38	minutes	minute	NNS
7223	1168	39	.	.	.
7223	1169	1	PETITES	PETITES	NNP
7223	1169	2	CAISSES	CAISSES	NNP
7223	1169	3	À	à	NN
7223	1169	4	LA	LA	NNP
7223	1169	5	FURNES	furne	NNS
7223	1169	6	Take	take	VBP
7223	1169	7	a	a	DT
7223	1169	8	small	small	JJ
7223	1169	9	Ostend	ostend	JJ
7223	1169	10	rabbit	rabbit	NN
7223	1169	11	,	,	,
7223	1169	12	steep	steep	VB
7223	1169	13	it	-PRON-	PRP
7223	1169	14	in	in	IN
7223	1169	15	water	water	NN
7223	1169	16	as	as	IN
7223	1169	17	usual	usual	JJ
7223	1169	18	,	,	,
7223	1169	19	and	and	CC
7223	1169	20	boil	boil	VB
7223	1169	21	it	-PRON-	PRP
7223	1169	22	gently	gently	RB
7223	1169	23	in	in	IN
7223	1169	24	some	some	DT
7223	1169	25	white	white	JJ
7223	1169	26	stock	stock	NN
7223	1169	27	,	,	,
7223	1169	28	with	with	IN
7223	1169	29	a	a	DT
7223	1169	30	good	good	JJ
7223	1169	31	many	many	JJ
7223	1169	32	peppercorns	peppercorn	NNS
7223	1169	33	.	.	.
7223	1170	1	When	when	WRB
7223	1170	2	it	-PRON-	PRP
7223	1170	3	is	be	VBZ
7223	1170	4	cold	cold	JJ
7223	1170	5	chop	chop	NN
7223	1170	6	the	the	DT
7223	1170	7	meat	meat	NN
7223	1170	8	up	up	RP
7223	1170	9	into	into	IN
7223	1170	10	small	small	JJ
7223	1170	11	dice	dice	NNS
7223	1170	12	;	;	:
7223	1170	13	add	add	VB
7223	1170	14	to	to	IN
7223	1170	15	it	-PRON-	PRP
7223	1170	16	about	about	IN
7223	1170	17	a	a	DT
7223	1170	18	quarter	quarter	NN
7223	1170	19	of	of	IN
7223	1170	20	the	the	DT
7223	1170	21	amount	amount	NN
7223	1170	22	of	of	IN
7223	1170	23	ham	ham	NN
7223	1170	24	,	,	,
7223	1170	25	and	and	CC
7223	1170	26	the	the	DT
7223	1170	27	whites	white	NNS
7223	1170	28	of	of	IN
7223	1170	29	two	two	CD
7223	1170	30	hard	hard	RB
7223	1170	31	-	-	HYPH
7223	1170	32	boiled	boil	VBN
7223	1170	33	eggs	egg	NNS
7223	1170	34	,	,	,
7223	1170	35	all	all	DT
7223	1170	36	cut	cut	VBD
7223	1170	37	to	to	IN
7223	1170	38	the	the	DT
7223	1170	39	same	same	JJ
7223	1170	40	size	size	NN
7223	1170	41	.	.	.
7223	1171	1	Moisten	moisten	VB
7223	1171	2	the	the	DT
7223	1171	3	salpicon	salpicon	NN
7223	1171	4	with	with	IN
7223	1171	5	a	a	DT
7223	1171	6	good	good	JJ
7223	1171	7	white	white	JJ
7223	1171	8	sauce	sauce	NN
7223	1171	9	made	make	VBN
7223	1171	10	with	with	IN
7223	1171	11	cream	cream	NN
7223	1171	12	,	,	,
7223	1171	13	a	a	DT
7223	1171	14	little	little	JJ
7223	1171	15	lemon	lemon	NN
7223	1171	16	juice	juice	NN
7223	1171	17	,	,	,
7223	1171	18	pepper	pepper	NN
7223	1171	19	and	and	CC
7223	1171	20	salt	salt	NN
7223	1171	21	.	.	.
7223	1172	1	The	the	DT
7223	1172	2	little	little	JJ
7223	1172	3	paper	paper	NN
7223	1172	4	cases	case	NNS
7223	1172	5	must	must	MD
7223	1172	6	have	have	VB
7223	1172	7	a	a	DT
7223	1172	8	ring	ring	NN
7223	1172	9	of	of	IN
7223	1172	10	cress	cress	NN
7223	1172	11	arranged	arrange	VBN
7223	1172	12	,	,	,
7223	1172	13	about	about	RB
7223	1172	14	a	a	DT
7223	1172	15	quarter	quarter	NN
7223	1172	16	of	of	IN
7223	1172	17	an	an	DT
7223	1172	18	inch	inch	NN
7223	1172	19	thick	thick	JJ
7223	1172	20	;	;	:
7223	1172	21	the	the	DT
7223	1172	22	salpicon	salpicon	NN
7223	1172	23	,	,	,
7223	1172	24	put	put	VBN
7223	1172	25	in	in	RP
7223	1172	26	carefully	carefully	RB
7223	1172	27	with	with	IN
7223	1172	28	a	a	DT
7223	1172	29	small	small	JJ
7223	1172	30	spoon	spoon	NN
7223	1172	31	,	,	,
7223	1172	32	will	will	MD
7223	1172	33	hold	hold	VB
7223	1172	34	it	-PRON-	PRP
7223	1172	35	in	in	IN
7223	1172	36	place	place	NN
7223	1172	37	.	.	.
7223	1173	1	Fill	fill	VB
7223	1173	2	the	the	DT
7223	1173	3	cases	case	NNS
7223	1173	4	to	to	IN
7223	1173	5	the	the	DT
7223	1173	6	level	level	NN
7223	1173	7	of	of	IN
7223	1173	8	the	the	DT
7223	1173	9	cress	cress	NN
7223	1173	10	leaves	leave	NNS
7223	1173	11	,	,	,
7223	1173	12	and	and	CC
7223	1173	13	decorate	decorate	VB
7223	1173	14	with	with	IN
7223	1173	15	a	a	DT
7223	1173	16	Belgian	belgian	JJ
7223	1173	17	flag	flag	NN
7223	1173	18	made	make	VBN
7223	1173	19	as	as	IN
7223	1173	20	follows	follow	VBZ
7223	1173	21	:	:	:
7223	1173	22	Make	make	VB
7223	1173	23	some	some	DT
7223	1173	24	aspic	aspic	JJ
7223	1173	25	jelly	jelly	RB
7223	1173	26	with	with	IN
7223	1173	27	gelatine	gelatine	NN
7223	1173	28	,	,	,
7223	1173	29	tarragon	tarragon	NNP
7223	1173	30	vinegar	vinegar	NNP
7223	1173	31	,	,	,
7223	1173	32	and	and	CC
7223	1173	33	a	a	DT
7223	1173	34	little	little	JJ
7223	1173	35	sherry	sherry	NN
7223	1173	36	.	.	.
7223	1174	1	Color	color	NN
7223	1174	2	one	one	CD
7223	1174	3	portion	portion	NN
7223	1174	4	with	with	IN
7223	1174	5	paprika	paprika	NNP
7223	1174	6	or	or	CC
7223	1174	7	coralline	coralline	NN
7223	1174	8	,	,	,
7223	1174	9	pepper	pepper	NN
7223	1174	10	;	;	:
7223	1174	11	a	a	DT
7223	1174	12	second	second	JJ
7223	1174	13	part	part	NN
7223	1174	14	with	with	IN
7223	1174	15	the	the	DT
7223	1174	16	sieved	sieve	VBN
7223	1174	17	yolks	yolk	NNS
7223	1174	18	of	of	IN
7223	1174	19	two	two	CD
7223	1174	20	hard	hard	RB
7223	1174	21	-	-	HYPH
7223	1174	22	boiled	boil	VBN
7223	1174	23	eggs	egg	NNS
7223	1174	24	,	,	,
7223	1174	25	and	and	CC
7223	1174	26	the	the	DT
7223	1174	27	remainder	remainder	NN
7223	1174	28	with	with	IN
7223	1174	29	rinsed	rinsed	JJ
7223	1174	30	pickled	pickle	VBN
7223	1174	31	walnuts	walnut	NNS
7223	1174	32	,	,	,
7223	1174	33	also	also	RB
7223	1174	34	passed	pass	VBD
7223	1174	35	through	through	IN
7223	1174	36	a	a	DT
7223	1174	37	wire	wire	NN
7223	1174	38	sieve	sieve	NN
7223	1174	39	.	.	.
7223	1175	1	Pour	pour	VB
7223	1175	2	the	the	DT
7223	1175	3	red	red	JJ
7223	1175	4	jelly	jelly	NN
7223	1175	5	into	into	IN
7223	1175	6	a	a	DT
7223	1175	7	small	small	JJ
7223	1175	8	mold	mold	NN
7223	1175	9	with	with	IN
7223	1175	10	straight	straight	JJ
7223	1175	11	sides	side	NNS
7223	1175	12	;	;	:
7223	1175	13	when	when	WRB
7223	1175	14	it	-PRON-	PRP
7223	1175	15	is	be	VBZ
7223	1175	16	almost	almost	RB
7223	1175	17	set	set	VBN
7223	1175	18	pour	pour	NN
7223	1175	19	in	in	IN
7223	1175	20	the	the	DT
7223	1175	21	yellow	yellow	JJ
7223	1175	22	aspic	aspic	NN
7223	1175	23	,	,	,
7223	1175	24	and	and	CC
7223	1175	25	when	when	WRB
7223	1175	26	that	that	DT
7223	1175	27	is	be	VBZ
7223	1175	28	cold	cold	JJ
7223	1175	29	pour	pour	NN
7223	1175	30	in	in	IN
7223	1175	31	the	the	DT
7223	1175	32	black	black	NN
7223	1175	33	.	.	.
7223	1176	1	When	when	WRB
7223	1176	2	the	the	DT
7223	1176	3	jelly	jelly	NN
7223	1176	4	is	be	VBZ
7223	1176	5	quite	quite	RB
7223	1176	6	cold	cold	JJ
7223	1176	7	,	,	,
7223	1176	8	turn	turn	VB
7223	1176	9	it	-PRON-	PRP
7223	1176	10	out	out	RP
7223	1176	11	,	,	,
7223	1176	12	slice	slice	VB
7223	1176	13	it	-PRON-	PRP
7223	1176	14	,	,	,
7223	1176	15	and	and	CC
7223	1176	16	cut	cut	VBD
7223	1176	17	it	-PRON-	PRP
7223	1176	18	into	into	IN
7223	1176	19	pieces	piece	NNS
7223	1176	20	of	of	IN
7223	1176	21	suitable	suitable	JJ
7223	1176	22	size	size	NN
7223	1176	23	.	.	.
7223	1177	1	If	if	IN
7223	1177	2	you	-PRON-	PRP
7223	1177	3	make	make	VBP
7223	1177	4	too	too	RB
7223	1177	5	much	much	JJ
7223	1177	6	aspic	aspic	NN
7223	1177	7	it	-PRON-	PRP
7223	1177	8	can	can	MD
7223	1177	9	decorate	decorate	VB
7223	1177	10	any	any	DT
7223	1177	11	cold	cold	JJ
7223	1177	12	dish	dish	NN
7223	1177	13	or	or	CC
7223	1177	14	salad	salad	NN
7223	1177	15	.	.	.
7223	1178	1	The	the	DT
7223	1178	2	walnut	walnut	NN
7223	1178	3	squash	squash	NN
7223	1178	4	looks	look	VBZ
7223	1178	5	black	black	JJ
7223	1178	6	at	at	IN
7223	1178	7	night	night	NN
7223	1178	8	.	.	.
7223	1179	1	[	[	-LRB-
7223	1179	2	_	_	NNP
7223	1179	3	Margaret	Margaret	NNP
7223	1179	4	Strail	Strail	NNP
7223	1179	5	,	,	,
7223	1179	6	or	or	CC
7223	1179	7	Mrs.	Mrs.	NNP
7223	1179	8	A.	A.	NNP
7223	1179	9	Stuart	Stuart	NNP
7223	1179	10	.	.	.
7223	1179	11	_	_	NNP
7223	1179	12	]	]	-RRB-
7223	1179	13	FLEMISH	FLEMISH	NNP
7223	1179	14	CARROTS	carrot	NNS
7223	1179	15	Take	take	VBP
7223	1179	16	some	some	DT
7223	1179	17	young	young	JJ
7223	1179	18	carrots	carrot	NNS
7223	1179	19	,	,	,
7223	1179	20	wash	wash	NN
7223	1179	21	and	and	CC
7223	1179	22	brush	brush	VB
7223	1179	23	them	-PRON-	PRP
7223	1179	24	as	as	RB
7223	1179	25	tenderly	tenderly	RB
7223	1179	26	as	as	IN
7223	1179	27	you	-PRON-	PRP
7223	1179	28	would	would	MD
7223	1179	29	an	an	DT
7223	1179	30	infant	infant	NN
7223	1179	31	,	,	,
7223	1179	32	then	then	RB
7223	1179	33	simmer	simmer	VB
7223	1179	34	them	-PRON-	PRP
7223	1179	35	till	till	IN
7223	1179	36	tender	tender	NN
7223	1179	37	in	in	RP
7223	1179	38	with	with	IN
7223	1179	39	pepper	pepper	NN
7223	1179	40	and	and	CC
7223	1179	41	salt	salt	NN
7223	1179	42	.	.	.
7223	1180	1	When	when	WRB
7223	1180	2	cooked	cook	VBN
7223	1180	3	,	,	,
7223	1180	4	draw	draw	VB
7223	1180	5	them	-PRON-	PRP
7223	1180	6	to	to	IN
7223	1180	7	the	the	DT
7223	1180	8	side	side	NN
7223	1180	9	of	of	IN
7223	1180	10	the	the	DT
7223	1180	11	fire	fire	NN
7223	1180	12	and	and	CC
7223	1180	13	pour	pour	NN
7223	1180	14	in	in	IN
7223	1180	15	some	some	DT
7223	1180	16	cream	cream	NN
7223	1180	17	to	to	TO
7223	1180	18	make	make	VB
7223	1180	19	a	a	DT
7223	1180	20	good	good	JJ
7223	1180	21	sauce	sauce	NN
7223	1180	22	.	.	.
7223	1181	1	If	if	IN
7223	1181	2	you	-PRON-	PRP
7223	1181	3	can	can	MD
7223	1181	4	not	not	RB
7223	1181	5	use	use	VB
7223	1181	6	cream	cream	NN
7223	1181	7	,	,	,
7223	1181	8	take	take	VB
7223	1181	9	milk	milk	NN
7223	1181	10	instead	instead	RB
7223	1181	11	and	and	CC
7223	1181	12	stir	stir	VB
7223	1181	13	with	with	IN
7223	1181	14	it	-PRON-	PRP
7223	1181	15	the	the	DT
7223	1181	16	yolk	yolk	NNP
7223	1181	17	of	of	IN
7223	1181	18	an	an	DT
7223	1181	19	egg	egg	NN
7223	1181	20	.	.	.
7223	1182	1	To	to	TO
7223	1182	2	thicken	thicken	VB
7223	1182	3	for	for	IN
7223	1182	4	use	use	NN
7223	1182	5	,	,	,
7223	1182	6	add	add	VB
7223	1182	7	a	a	DT
7223	1182	8	pinch	pinch	NN
7223	1182	9	of	of	IN
7223	1182	10	sugar	sugar	NN
7223	1182	11	and	and	CC
7223	1182	12	some	some	DT
7223	1182	13	chopped	chop	VBN
7223	1182	14	parsley	parsley	NN
7223	1182	15	.	.	.
7223	1183	1	AUBERGINE	AUBERGINE	NNP
7223	1183	2	OR	or	CC
7223	1183	3	EGG	EGG	NNP
7223	1183	4	PLANT	PLANT	NNP
7223	1183	5	This	this	DT
7223	1183	6	purple	purple	JJ
7223	1183	7	fruit	fruit	NN
7223	1183	8	is	be	VBZ
7223	1183	9	,	,	,
7223	1183	10	like	like	IN
7223	1183	11	the	the	DT
7223	1183	12	tomato	tomato	NN
7223	1183	13	,	,	,
7223	1183	14	always	always	RB
7223	1183	15	cooked	cook	VBN
7223	1183	16	as	as	IN
7223	1183	17	a	a	DT
7223	1183	18	vegetable	vegetable	NN
7223	1183	19	.	.	.
7223	1184	1	It	-PRON-	PRP
7223	1184	2	is	be	VBZ
7223	1184	3	like	like	IN
7223	1184	4	the	the	DT
7223	1184	5	brinjal	brinjal	NN
7223	1184	6	of	of	IN
7223	1184	7	the	the	DT
7223	1184	8	East	East	NNP
7223	1184	9	.	.	.
7223	1185	1	It	-PRON-	PRP
7223	1185	2	is	be	VBZ
7223	1185	3	hardly	hardly	RB
7223	1185	4	necessary	necessary	JJ
7223	1185	5	to	to	TO
7223	1185	6	give	give	VB
7223	1185	7	special	special	JJ
7223	1185	8	recipes	recipe	NNS
7223	1185	9	for	for	IN
7223	1185	10	the	the	DT
7223	1185	11	dressing	dressing	NN
7223	1185	12	of	of	IN
7223	1185	13	aubergines	aubergine	NNS
7223	1185	14	,	,	,
7223	1185	15	for	for	IN
7223	1185	16	you	-PRON-	PRP
7223	1185	17	can	can	MD
7223	1185	18	see	see	VB
7223	1185	19	their	-PRON-	PRP$
7223	1185	20	possibilities	possibility	NNS
7223	1185	21	at	at	IN
7223	1185	22	a	a	DT
7223	1185	23	glance	glance	NN
7223	1185	24	.	.	.
7223	1186	1	They	-PRON-	PRP
7223	1186	2	can	can	MD
7223	1186	3	be	be	VB
7223	1186	4	stuffed	stuff	VBN
7223	1186	5	with	with	IN
7223	1186	6	white	white	JJ
7223	1186	7	mince	mince	NN
7223	1186	8	in	in	IN
7223	1186	9	a	a	DT
7223	1186	10	white	white	JJ
7223	1186	11	sauce	sauce	NN
7223	1186	12	,	,	,
7223	1186	13	when	when	WRB
7223	1186	14	you	-PRON-	PRP
7223	1186	15	would	would	MD
7223	1186	16	cut	cut	VB
7223	1186	17	the	the	DT
7223	1186	18	fruit	fruit	NN
7223	1186	19	in	in	IN
7223	1186	20	half	half	DT
7223	1186	21	,	,	,
7223	1186	22	remove	remove	VB
7223	1186	23	some	some	DT
7223	1186	24	of	of	IN
7223	1186	25	the	the	DT
7223	1186	26	interior	interior	NN
7223	1186	27	,	,	,
7223	1186	28	fill	fill	VB
7223	1186	29	up	up	RP
7223	1186	30	with	with	IN
7223	1186	31	mince	mince	NN
7223	1186	32	and	and	CC
7223	1186	33	sauce	sauce	NN
7223	1186	34	,	,	,
7223	1186	35	replace	replace	VB
7223	1186	36	the	the	DT
7223	1186	37	top	top	NN
7223	1186	38	,	,	,
7223	1186	39	and	and	CC
7223	1186	40	bake	bake	VB
7223	1186	41	for	for	IN
7223	1186	42	twenty	twenty	CD
7223	1186	43	minutes	minute	NNS
7223	1186	44	,	,	,
7223	1186	45	or	or	CC
7223	1186	46	simply	simply	RB
7223	1186	47	cut	cut	VBN
7223	1186	48	in	in	IN
7223	1186	49	halves	half	NNS
7223	1186	50	and	and	CC
7223	1186	51	stewed	stew	VBN
7223	1186	52	in	in	IN
7223	1186	53	stock	stock	NN
7223	1186	54	,	,	,
7223	1186	55	with	with	IN
7223	1186	56	pepper	pepper	NN
7223	1186	57	and	and	CC
7223	1186	58	salt	salt	NN
7223	1186	59	they	-PRON-	PRP
7223	1186	60	are	be	VBP
7223	1186	61	good	good	JJ
7223	1186	62	,	,	,
7223	1186	63	or	or	CC
7223	1186	64	you	-PRON-	PRP
7223	1186	65	can	can	MD
7223	1186	66	simmer	simmer	VB
7223	1186	67	them	-PRON-	PRP
7223	1186	68	gently	gently	RB
7223	1186	69	in	in	IN
7223	1186	70	water	water	NN
7223	1186	71	and	and	CC
7223	1186	72	when	when	WRB
7223	1186	73	ready	ready	JJ
7223	1186	74	to	to	TO
7223	1186	75	serve	serve	VB
7223	1186	76	,	,	,
7223	1186	77	pour	pour	VB
7223	1186	78	over	over	IN
7223	1186	79	them	-PRON-	PRP
7223	1186	80	a	a	DT
7223	1186	81	white	white	JJ
7223	1186	82	sauce	sauce	NN
7223	1186	83	as	as	IN
7223	1186	84	for	for	IN
7223	1186	85	vegetable	vegetable	NN
7223	1186	86	marrow	marrow	NN
7223	1186	87	.	.	.
7223	1187	1	If	if	IN
7223	1187	2	they	-PRON-	PRP
7223	1187	3	are	be	VBP
7223	1187	4	cheap	cheap	JJ
7223	1187	5	in	in	IN
7223	1187	6	England	England	NNP
7223	1187	7	the	the	DT
7223	1187	8	following	following	NN
7223	1187	9	entrée	entrée	NN
7223	1187	10	would	would	MD
7223	1187	11	be	be	VB
7223	1187	12	inexpensive	inexpensive	JJ
7223	1187	13	and	and	CC
7223	1187	14	would	would	MD
7223	1187	15	look	look	VB
7223	1187	16	nice	nice	JJ
7223	1187	17	.	.	.
7223	1188	1	EGG	EGG	NNP
7223	1188	2	PLANTS	plant	NNS
7223	1188	3	AS	as	IN
7223	1188	4	SOUFFLÉ	SOUFFLÉ	.
7223	1188	5	Wash	wash	VB
7223	1188	6	the	the	DT
7223	1188	7	fruit	fruit	NN
7223	1188	8	,	,	,
7223	1188	9	cut	cut	VBD
7223	1188	10	them	-PRON-	PRP
7223	1188	11	lengthways	lengthway	NNS
7223	1188	12	,	,	,
7223	1188	13	remove	remove	VB
7223	1188	14	the	the	DT
7223	1188	15	inside	inside	NN
7223	1188	16	.	.	.
7223	1189	1	Fill	fill	VB
7223	1189	2	each	each	DT
7223	1189	3	half	half	NN
7223	1189	4	with	with	IN
7223	1189	5	a	a	DT
7223	1189	6	mixture	mixture	NN
7223	1189	7	made	make	VBN
7223	1189	8	of	of	IN
7223	1189	9	beaten	beat	VBN
7223	1189	10	egg	egg	NN
7223	1189	11	,	,	,
7223	1189	12	grated	grate	VBD
7223	1189	13	cheese	cheese	NN
7223	1189	14	,	,	,
7223	1189	15	and	and	CC
7223	1189	16	some	some	DT
7223	1189	17	fine	fine	JJ
7223	1189	18	breadcrumbs	breadcrumb	NNS
7223	1189	19	,	,	,
7223	1189	20	and	and	CC
7223	1189	21	a	a	DT
7223	1189	22	dash	dash	NN
7223	1189	23	of	of	IN
7223	1189	24	mustard	mustard	NN
7223	1189	25	.	.	.
7223	1190	1	Put	put	VB
7223	1190	2	the	the	DT
7223	1190	3	halves	half	NNS
7223	1190	4	to	to	TO
7223	1190	5	bake	bake	VB
7223	1190	6	for	for	IN
7223	1190	7	a	a	DT
7223	1190	8	quarter	quarter	NN
7223	1190	9	of	of	IN
7223	1190	10	an	an	DT
7223	1190	11	hour	hour	NN
7223	1190	12	,	,	,
7223	1190	13	or	or	CC
7223	1190	14	till	till	IN
7223	1190	15	the	the	DT
7223	1190	16	soufflé	soufflé	NNP
7223	1190	17	mixture	mixture	NN
7223	1190	18	has	have	VBZ
7223	1190	19	risen	rise	VBN
7223	1190	20	.	.	.
7223	1191	1	When	when	WRB
7223	1191	2	cooked	cook	VBN
7223	1191	3	place	place	NN
7223	1191	4	them	-PRON-	PRP
7223	1191	5	in	in	IN
7223	1191	6	an	an	DT
7223	1191	7	oval	oval	JJ
7223	1191	8	dish	dish	NN
7223	1191	9	with	with	IN
7223	1191	10	a	a	DT
7223	1191	11	border	border	NN
7223	1191	12	of	of	IN
7223	1191	13	rice	rice	NN
7223	1191	14	turned	turn	VBD
7223	1191	15	out	out	RP
7223	1191	16	from	from	IN
7223	1191	17	a	a	DT
7223	1191	18	border	border	NN
7223	1191	19	mold	mold	NN
7223	1191	20	.	.	.
7223	1192	1	POTATO	potato	NN
7223	1192	2	CROQUETTES	croquette	NNS
7223	1192	3	Cook	cook	VB
7223	1192	4	your	-PRON-	PRP$
7223	1192	5	potatoes	potato	NNS
7223	1192	6	,	,	,
7223	1192	7	rub	rub	VB
7223	1192	8	them	-PRON-	PRP
7223	1192	9	through	through	IN
7223	1192	10	the	the	DT
7223	1192	11	sieve	sieve	NN
7223	1192	12	,	,	,
7223	1192	13	add	add	VB
7223	1192	14	pepper	pepper	NN
7223	1192	15	and	and	CC
7223	1192	16	salt	salt	NN
7223	1192	17	,	,	,
7223	1192	18	two	two	CD
7223	1192	19	or	or	CC
7223	1192	20	three	three	CD
7223	1192	21	eggs	egg	NNS
7223	1192	22	,	,	,
7223	1192	23	lightly	lightly	RB
7223	1192	24	beaten	beat	VBN
7223	1192	25	,	,	,
7223	1192	26	mixing	mix	VBG
7223	1192	27	both	both	CC
7223	1192	28	yolks	yolk	NNS
7223	1192	29	and	and	CC
7223	1192	30	whites	white	NNS
7223	1192	31	,	,	,
7223	1192	32	and	and	CC
7223	1192	33	according	accord	VBG
7223	1192	34	to	to	IN
7223	1192	35	the	the	DT
7223	1192	36	quantity	quantity	NN
7223	1192	37	you	-PRON-	PRP
7223	1192	38	are	be	VBP
7223	1192	39	making	make	VBG
7223	1192	40	a	a	DT
7223	1192	41	little	little	JJ
7223	1192	42	butter	butter	NN
7223	1192	43	and	and	CC
7223	1192	44	milk	milk	NN
7223	1192	45	.	.	.
7223	1193	1	Work	work	VB
7223	1193	2	all	all	RB
7223	1193	3	well	well	RB
7223	1193	4	and	and	CC
7223	1193	5	let	let	VB
7223	1193	6	it	-PRON-	PRP
7223	1193	7	get	get	VB
7223	1193	8	cold	cold	JJ
7223	1193	9	.	.	.
7223	1194	1	Roll	roll	VB
7223	1194	2	into	into	IN
7223	1194	3	croquettes	croquette	NNS
7223	1194	4	,	,	,
7223	1194	5	roll	roll	VB
7223	1194	6	each	each	DT
7223	1194	7	in	in	IN
7223	1194	8	beaten	beat	VBN
7223	1194	9	egg	egg	NN
7223	1194	10	,	,	,
7223	1194	11	then	then	RB
7223	1194	12	in	in	IN
7223	1194	13	finely	finely	RB
7223	1194	14	grated	grate	VBN
7223	1194	15	breadcrumbs	breadcrumb	NNS
7223	1194	16	,	,	,
7223	1194	17	and	and	CC
7223	1194	18	let	let	VB
7223	1194	19	them	-PRON-	PRP
7223	1194	20	cook	cook	VB
7223	1194	21	in	in	IN
7223	1194	22	boiling	boil	VBG
7223	1194	23	fat	fat	NN
7223	1194	24	or	or	CC
7223	1194	25	lard	lard	NN
7223	1194	26	.	.	.
7223	1195	1	[	[	-LRB-
7223	1195	2	_	_	NNP
7223	1195	3	Madame	Madame	NNP
7223	1195	4	Emelie	Emelie	NNP
7223	1195	5	Jones	Jones	NNP
7223	1195	6	.	.	.
7223	1195	7	_	_	NNP
7223	1195	8	]	]	-RRB-
7223	1195	9	PURÉE	PURÉE	VBN
7223	1195	10	OF	of	IN
7223	1195	11	CHESTNUTS	CHESTNUTS	NNP
7223	1195	12	Make	make	VBP
7223	1195	13	a	a	DT
7223	1195	14	little	little	JJ
7223	1195	15	slit	slit	NN
7223	1195	16	in	in	IN
7223	1195	17	each	each	DT
7223	1195	18	chestnut	chestnut	NN
7223	1195	19	,	,	,
7223	1195	20	boil	boil	VB
7223	1195	21	them	-PRON-	PRP
7223	1195	22	till	till	IN
7223	1195	23	tender	tender	NN
7223	1195	24	,	,	,
7223	1195	25	then	then	RB
7223	1195	26	put	put	VB
7223	1195	27	them	-PRON-	PRP
7223	1195	28	in	in	IN
7223	1195	29	another	another	DT
7223	1195	30	pan	pan	NN
7223	1195	31	with	with	IN
7223	1195	32	cold	cold	JJ
7223	1195	33	water	water	NN
7223	1195	34	in	in	IN
7223	1195	35	it	-PRON-	PRP
7223	1195	36	and	and	CC
7223	1195	37	replace	replace	VB
7223	1195	38	them	-PRON-	PRP
7223	1195	39	on	on	IN
7223	1195	40	the	the	DT
7223	1195	41	fire	fire	NN
7223	1195	42	.	.	.
7223	1196	1	Peel	peel	VB
7223	1196	2	them	-PRON-	PRP
7223	1196	3	one	one	CD
7223	1196	4	by	by	IN
7223	1196	5	one	one	CD
7223	1196	6	as	as	IN
7223	1196	7	you	-PRON-	PRP
7223	1196	8	take	take	VBP
7223	1196	9	them	-PRON-	PRP
7223	1196	10	out	out	RP
7223	1196	11	,	,	,
7223	1196	12	and	and	CC
7223	1196	13	rub	rub	VB
7223	1196	14	them	-PRON-	PRP
7223	1196	15	through	through	IN
7223	1196	16	a	a	DT
7223	1196	17	sieve	sieve	NN
7223	1196	18	,	,	,
7223	1196	19	pounding	pound	VBG
7223	1196	20	them	-PRON-	PRP
7223	1196	21	first	first	RB
7223	1196	22	to	to	TO
7223	1196	23	make	make	VB
7223	1196	24	it	-PRON-	PRP
7223	1196	25	easier	easy	JJR
7223	1196	26	,	,	,
7223	1196	27	add	add	VB
7223	1196	28	salt	salt	NN
7223	1196	29	,	,	,
7223	1196	30	a	a	DT
7223	1196	31	good	good	JJ
7223	1196	32	lump	lump	NN
7223	1196	33	of	of	IN
7223	1196	34	butter	butter	NN
7223	1196	35	and	and	CC
7223	1196	36	a	a	DT
7223	1196	37	little	little	JJ
7223	1196	38	milk	milk	NN
7223	1196	39	to	to	TO
7223	1196	40	make	make	VB
7223	1196	41	a	a	DT
7223	1196	42	nice	nice	JJ
7223	1196	43	purée	purée	NN
7223	1196	44	.	.	.
7223	1197	1	This	this	DT
7223	1197	2	is	be	VBZ
7223	1197	3	very	very	RB
7223	1197	4	good	good	JJ
7223	1197	5	to	to	TO
7223	1197	6	surround	surround	VB
7223	1197	7	grilled	grill	VBN
7223	1197	8	chicken	chicken	NN
7223	1197	9	or	or	CC
7223	1197	10	turkey	turkey	NN
7223	1197	11	legs	leg	NNS
7223	1197	12	,	,	,
7223	1197	13	or	or	CC
7223	1197	14	for	for	IN
7223	1197	15	a	a	DT
7223	1197	16	salmi	salmi	NNS
7223	1197	17	of	of	IN
7223	1197	18	duck	duck	NN
7223	1197	19	or	or	CC
7223	1197	20	hare	hare	NN
7223	1197	21	.	.	.
7223	1198	1	HORS	HORS	NNP
7223	1198	2	D'OEUVRES	D'OEUVRES	NNP
7223	1198	3	The	the	DT
7223	1198	4	attractive	attractive	JJ
7223	1198	5	"	"	``
7223	1198	6	savory	savory	NN
7223	1198	7	"	"	''
7223	1198	8	of	of	IN
7223	1198	9	English	english	JJ
7223	1198	10	dinner	dinner	NN
7223	1198	11	tables	table	NNS
7223	1198	12	finds	find	VBZ
7223	1198	13	its	-PRON-	PRP$
7223	1198	14	counterpart	counterpart	NN
7223	1198	15	apparently	apparently	RB
7223	1198	16	in	in	IN
7223	1198	17	egg	egg	NN
7223	1198	18	and	and	CC
7223	1198	19	fish	fish	NN
7223	1198	20	dishes	dish	NNS
7223	1198	21	served	serve	VBD
7223	1198	22	cold	cold	JJ
7223	1198	23	at	at	IN
7223	1198	24	the	the	DT
7223	1198	25	beginning	beginning	NN
7223	1198	26	of	of	IN
7223	1198	27	a	a	DT
7223	1198	28	meal	meal	NN
7223	1198	29	,	,	,
7223	1198	30	and	and	CC
7223	1198	31	therefore	therefore	RB
7223	1198	32	what	what	WP
7223	1198	33	we	-PRON-	PRP
7223	1198	34	should	should	MD
7223	1198	35	call	call	VB
7223	1198	36	hors	hors	NNP
7223	1198	37	d'oeuvres	d'oeuvres	NNP
7223	1198	38	.	.	.
7223	1199	1	POTATO	POTATO	NNP
7223	1199	2	DICE	DICE	VBD
7223	1199	3	Boil	Boil	NNP
7223	1199	4	your	-PRON-	PRP$
7223	1199	5	potatoes	potato	NNS
7223	1199	6	and	and	CC
7223	1199	7	let	let	VB
7223	1199	8	them	-PRON-	PRP
7223	1199	9	be	be	VB
7223	1199	10	of	of	IN
7223	1199	11	the	the	DT
7223	1199	12	firm	firm	NN
7223	1199	13	,	,	,
7223	1199	14	soapy	soapy	NN
7223	1199	15	kind	kind	NN
7223	1199	16	,	,	,
7223	1199	17	not	not	RB
7223	1199	18	the	the	DT
7223	1199	19	floury	floury	NNP
7223	1199	20	kind	kind	NN
7223	1199	21	.	.	.
7223	1200	1	When	when	WRB
7223	1200	2	cooked	cook	VBN
7223	1200	3	,	,	,
7223	1200	4	and	and	CC
7223	1200	5	cold	cold	JJ
7223	1200	6	,	,	,
7223	1200	7	cut	cut	VB
7223	1200	8	them	-PRON-	PRP
7223	1200	9	into	into	IN
7223	1200	10	dice	dice	NN
7223	1200	11	,	,	,
7223	1200	12	and	and	CC
7223	1200	13	toss	toss	VB
7223	1200	14	them	-PRON-	PRP
7223	1200	15	in	in	IN
7223	1200	16	the	the	DT
7223	1200	17	following	follow	VBG
7223	1200	18	sauce	sauce	NN
7223	1200	19	:	:	:
7223	1200	20	Take	take	VB
7223	1200	21	equal	equal	JJ
7223	1200	22	quantities	quantity	NNS
7223	1200	23	of	of	IN
7223	1200	24	salad	salad	NN
7223	1200	25	oil	oil	NN
7223	1200	26	and	and	CC
7223	1200	27	cream	cream	NN
7223	1200	28	,	,	,
7223	1200	29	a	a	DT
7223	1200	30	quarter	quarter	NN
7223	1200	31	of	of	IN
7223	1200	32	that	that	DT
7223	1200	33	amount	amount	NN
7223	1200	34	of	of	IN
7223	1200	35	tarragon	tarragon	NNP
7223	1200	36	vinegar	vinegar	NNP
7223	1200	37	,	,	,
7223	1200	38	a	a	DT
7223	1200	39	pinch	pinch	NN
7223	1200	40	of	of	IN
7223	1200	41	salt	salt	NN
7223	1200	42	,	,	,
7223	1200	43	and	and	CC
7223	1200	44	a	a	DT
7223	1200	45	few	few	JJ
7223	1200	46	chopped	chop	VBN
7223	1200	47	capers	caper	NNS
7223	1200	48	.	.	.
7223	1201	1	Mix	mix	VB
7223	1201	2	very	very	RB
7223	1201	3	well	well	RB
7223	1201	4	,	,	,
7223	1201	5	and	and	CC
7223	1201	6	pour	pour	VB
7223	1201	7	it	-PRON-	PRP
7223	1201	8	on	on	IN
7223	1201	9	the	the	DT
7223	1201	10	dice	dice	NN
7223	1201	11	.	.	.
7223	1202	1	You	-PRON-	PRP
7223	1202	2	may	may	MD
7223	1202	3	vary	vary	VB
7223	1202	4	this	this	DT
7223	1202	5	by	by	IN
7223	1202	6	using	use	VBG
7223	1202	7	cream	cream	NN
7223	1202	8	only	only	RB
7223	1202	9	,	,	,
7223	1202	10	in	in	IN
7223	1202	11	which	which	WDT
7223	1202	12	case	case	NN
7223	1202	13	omit	omit	VB
7223	1202	14	the	the	DT
7223	1202	15	vinegar	vinegar	NN
7223	1202	16	.	.	.
7223	1203	1	Season	season	NN
7223	1203	2	with	with	IN
7223	1203	3	pepper	pepper	NN
7223	1203	4	,	,	,
7223	1203	5	salt	salt	NN
7223	1203	6	,	,	,
7223	1203	7	celery	celery	NN
7223	1203	8	seed	seed	NN
7223	1203	9	,	,	,
7223	1203	10	and	and	CC
7223	1203	11	instead	instead	RB
7223	1203	12	of	of	IN
7223	1203	13	the	the	DT
7223	1203	14	capers	caper	NNS
7223	1203	15	take	take	VBP
7223	1203	16	some	some	DT
7223	1203	17	pickled	pickled	JJ
7223	1203	18	nasturtium	nasturtium	NN
7223	1203	19	seed	seed	NN
7223	1203	20	,	,	,
7223	1203	21	and	and	CC
7223	1203	22	let	let	VB
7223	1203	23	that	that	DT
7223	1203	24	,	,	,
7223	1203	25	finely	finely	RB
7223	1203	26	minced	mince	VBN
7223	1203	27	,	,	,
7223	1203	28	remain	remain	VBP
7223	1203	29	in	in	IN
7223	1203	30	the	the	DT
7223	1203	31	sauce	sauce	NN
7223	1203	32	for	for	IN
7223	1203	33	an	an	DT
7223	1203	34	hour	hour	NN
7223	1203	35	before	before	IN
7223	1203	36	using	use	VBG
7223	1203	37	it	-PRON-	PRP
7223	1203	38	.	.	.
7223	1204	1	ANCHOVIES	ANCHOVIES	NNP
7223	1204	2	Fillets	Fillets	NNPS
7223	1204	3	of	of	IN
7223	1204	4	these	these	DT
7223	1204	5	,	,	,
7223	1204	6	put	put	VBD
7223	1204	7	in	in	RP
7223	1204	8	a	a	DT
7223	1204	9	lattice	lattice	NN
7223	1204	10	work	work	NN
7223	1204	11	across	across	IN
7223	1204	12	mashed	mashed	JJ
7223	1204	13	potato	potato	NN
7223	1204	14	look	look	VB
7223	1204	15	very	very	RB
7223	1204	16	nice	nice	JJ
7223	1204	17	.	.	.
7223	1205	1	Be	be	VB
7223	1205	2	sure	sure	JJ
7223	1205	3	you	-PRON-	PRP
7223	1205	4	use	use	VBP
7223	1205	5	good	good	JJ
7223	1205	6	anchovies	anchovy	NNS
7223	1205	7	preserved	preserve	VBN
7223	1205	8	in	in	IN
7223	1205	9	salt	salt	NN
7223	1205	10	,	,	,
7223	1205	11	and	and	CC
7223	1205	12	well	well	RB
7223	1205	13	washed	wash	VBD
7223	1205	14	and	and	CC
7223	1205	15	soaked	soak	VBD
7223	1205	16	to	to	TO
7223	1205	17	take	take	VB
7223	1205	18	away	away	RB
7223	1205	19	the	the	DT
7223	1205	20	greater	great	JJR
7223	1205	21	part	part	NN
7223	1205	22	of	of	IN
7223	1205	23	the	the	DT
7223	1205	24	saltness	saltness	NN
7223	1205	25	;	;	:
7223	1205	26	or	or	CC
7223	1205	27	,	,	,
7223	1205	28	if	if	IN
7223	1205	29	you	-PRON-	PRP
7223	1205	30	can	can	MD
7223	1205	31	make	make	VB
7223	1205	32	some	some	DT
7223	1205	33	toast	toast	NN
7223	1205	34	butter	butter	NN
7223	1205	35	it	-PRON-	PRP
7223	1205	36	when	when	WRB
7223	1205	37	cold	cold	JJ
7223	1205	38	,	,	,
7223	1205	39	cut	cut	VBD
7223	1205	40	it	-PRON-	PRP
7223	1205	41	into	into	IN
7223	1205	42	thin	thin	JJ
7223	1205	43	strips	strip	NNS
7223	1205	44	,	,	,
7223	1205	45	and	and	CC
7223	1205	46	lay	lie	VBD
7223	1205	47	a	a	DT
7223	1205	48	fillet	fillet	NN
7223	1205	49	in	in	IN
7223	1205	50	the	the	DT
7223	1205	51	center	center	NN
7223	1205	52	.	.	.
7223	1206	1	Fill	fill	VB
7223	1206	2	up	up	RP
7223	1206	3	the	the	DT
7223	1206	4	sides	side	NNS
7223	1206	5	of	of	IN
7223	1206	6	the	the	DT
7223	1206	7	toast	toast	NN
7223	1206	8	with	with	IN
7223	1206	9	chopped	chop	VBN
7223	1206	10	hard	hard	RB
7223	1206	11	-	-	HYPH
7223	1206	12	boiled	boil	VBN
7223	1206	13	yolk	yolk	NNP
7223	1206	14	of	of	IN
7223	1206	15	egg	egg	NN
7223	1206	16	.	.	.
7223	1207	1	ANCHOVY	ANCHOVY	NNP
7223	1207	2	SANDWICHES	SANDWICHES	NNP
7223	1207	3	Cut	Cut	NNP
7223	1207	4	some	some	DT
7223	1207	5	bread	bread	NN
7223	1207	6	and	and	CC
7223	1207	7	butter	butter	NN
7223	1207	8	,	,	,
7223	1207	9	very	very	RB
7223	1207	10	thin	thin	JJ
7223	1207	11	,	,	,
7223	1207	12	and	and	CC
7223	1207	13	in	in	IN
7223	1207	14	fingers	finger	NNS
7223	1207	15	.	.	.
7223	1208	1	Chop	chop	VB
7223	1208	2	some	some	DT
7223	1208	3	water	water	NN
7223	1208	4	-	-	HYPH
7223	1208	5	cress	cress	NN
7223	1208	6	,	,	,
7223	1208	7	lay	lie	VBD
7223	1208	8	it	-PRON-	PRP
7223	1208	9	on	on	IN
7223	1208	10	a	a	DT
7223	1208	11	finger	finger	NN
7223	1208	12	,	,	,
7223	1208	13	sprinkle	sprinkle	VB
7223	1208	14	a	a	DT
7223	1208	15	little	little	JJ
7223	1208	16	Tarragon	Tarragon	NNP
7223	1208	17	vinegar	vinegar	NN
7223	1208	18	and	and	CC
7223	1208	19	water	water	NN
7223	1208	20	(	(	-LRB-
7223	1208	21	equal	equal	JJ
7223	1208	22	quantities	quantity	NNS
7223	1208	23	)	)	-RRB-
7223	1208	24	over	over	IN
7223	1208	25	it	-PRON-	PRP
7223	1208	26	,	,	,
7223	1208	27	and	and	CC
7223	1208	28	then	then	RB
7223	1208	29	lay	lie	VBD
7223	1208	30	on	on	IN
7223	1208	31	a	a	DT
7223	1208	32	fillet	fillet	NN
7223	1208	33	of	of	IN
7223	1208	34	anchovy	anchovy	NN
7223	1208	35	,	,	,
7223	1208	36	cover	cover	VB
7223	1208	37	with	with	IN
7223	1208	38	more	more	JJR
7223	1208	39	cress	cress	NN
7223	1208	40	and	and	CC
7223	1208	41	a	a	DT
7223	1208	42	finger	finger	NN
7223	1208	43	of	of	IN
7223	1208	44	bread	bread	NN
7223	1208	45	and	and	CC
7223	1208	46	butter	butter	NN
7223	1208	47	.	.	.
7223	1209	1	Put	put	VB
7223	1209	2	them	-PRON-	PRP
7223	1209	3	in	in	IN
7223	1209	4	a	a	DT
7223	1209	5	pile	pile	NN
7223	1209	6	under	under	IN
7223	1209	7	a	a	DT
7223	1209	8	plate	plate	NN
7223	1209	9	to	to	TO
7223	1209	10	flatten	flatten	VB
7223	1209	11	and	and	CC
7223	1209	12	before	before	IN
7223	1209	13	serving	serve	VBG
7223	1209	14	trim	trim	VB
7223	1209	15	the	the	DT
7223	1209	16	edges	edge	NNS
7223	1209	17	.	.	.
7223	1210	1	ANCHOVY	ANCHOVY	NNP
7223	1210	2	ROUNDS	round	NNS
7223	1210	3	Make	make	VBP
7223	1210	4	some	some	DT
7223	1210	5	toast	toast	NN
7223	1210	6	,	,	,
7223	1210	7	cut	cut	VB
7223	1210	8	it	-PRON-	PRP
7223	1210	9	in	in	IN
7223	1210	10	rounds	round	NNS
7223	1210	11	,	,	,
7223	1210	12	butter	butter	VB
7223	1210	13	it	-PRON-	PRP
7223	1210	14	when	when	WRB
7223	1210	15	cold	cold	JJ
7223	1210	16	.	.	.
7223	1211	1	Curl	curl	VB
7223	1211	2	an	an	DT
7223	1211	3	anchovy	anchovy	JJ
7223	1211	4	round	round	IN
7223	1211	5	a	a	DT
7223	1211	6	stewed	stew	VBN
7223	1211	7	olive	olive	NN
7223	1211	8	,	,	,
7223	1211	9	and	and	CC
7223	1211	10	put	put	VBD
7223	1211	11	it	-PRON-	PRP
7223	1211	12	on	on	IN
7223	1211	13	the	the	DT
7223	1211	14	toast	toast	NN
7223	1211	15	.	.	.
7223	1212	1	Make	make	VB
7223	1212	2	a	a	DT
7223	1212	3	little	little	JJ
7223	1212	4	border	border	NN
7223	1212	5	of	of	IN
7223	1212	6	yolk	yolk	NNP
7223	1212	7	of	of	IN
7223	1212	8	egg	egg	NNP
7223	1212	9	boiled	boil	VBN
7223	1212	10	and	and	CC
7223	1212	11	chopped	chop	VBN
7223	1212	12	.	.	.
7223	1213	1	ANCHOVY	ANCHOVY	NNP
7223	1213	2	BISCUITS	biscuit	NNS
7223	1213	3	Made	make	VBN
7223	1213	4	as	as	IN
7223	1213	5	you	-PRON-	PRP
7223	1213	6	would	would	MD
7223	1213	7	make	make	VB
7223	1213	8	cheese	cheese	NN
7223	1213	9	biscuits	biscuit	NNS
7223	1213	10	,	,	,
7223	1213	11	but	but	CC
7223	1213	12	using	use	VBG
7223	1213	13	anchovy	anchovy	JJ
7223	1213	14	sauce	sauce	NN
7223	1213	15	instead	instead	RB
7223	1213	16	to	to	TO
7223	1213	17	flavor	flavor	VB
7223	1213	18	them	-PRON-	PRP
7223	1213	19	.	.	.
7223	1214	1	If	if	IN
7223	1214	2	you	-PRON-	PRP
7223	1214	3	make	make	VBP
7223	1214	4	the	the	DT
7223	1214	5	pastry	pastry	NN
7223	1214	6	thin	thin	JJ
7223	1214	7	you	-PRON-	PRP
7223	1214	8	can	can	MD
7223	1214	9	put	put	VB
7223	1214	10	some	some	DT
7223	1214	11	lettuce	lettuce	NN
7223	1214	12	between	between	IN
7223	1214	13	two	two	CD
7223	1214	14	biscuits	biscuit	NNS
7223	1214	15	and	and	CC
7223	1214	16	press	press	NN
7223	1214	17	together	together	RB
7223	1214	18	with	with	IN
7223	1214	19	a	a	DT
7223	1214	20	little	little	JJ
7223	1214	21	butter	butter	NN
7223	1214	22	spread	spread	NN
7223	1214	23	inside	inside	RB
7223	1214	24	.	.	.
7223	1215	1	ANCHOVY	ANCHOVY	NNP
7223	1215	2	PATTIES	patty	NNS
7223	1215	3	Make	make	VBP
7223	1215	4	some	some	DT
7223	1215	5	paste	paste	NN
7223	1215	6	and	and	CC
7223	1215	7	roll	roll	VB
7223	1215	8	it	-PRON-	PRP
7223	1215	9	out	out	RP
7223	1215	10	thinly	thinly	RB
7223	1215	11	.	.	.
7223	1216	1	Take	take	VB
7223	1216	2	a	a	DT
7223	1216	3	coffee	coffee	NN
7223	1216	4	cup	cup	NN
7223	1216	5	and	and	CC
7223	1216	6	turning	turn	VBG
7223	1216	7	it	-PRON-	PRP
7223	1216	8	upside	upside	RB
7223	1216	9	down	down	RB
7223	1216	10	stamp	stamp	NN
7223	1216	11	out	out	RP
7223	1216	12	some	some	DT
7223	1216	13	rounds	round	NNS
7223	1216	14	.	.	.
7223	1217	1	Turn	turn	VB
7223	1217	2	the	the	DT
7223	1217	3	cup	cup	NN
7223	1217	4	the	the	DT
7223	1217	5	right	right	JJ
7223	1217	6	way	way	NN
7223	1217	7	again	again	RB
7223	1217	8	,	,	,
7223	1217	9	and	and	CC
7223	1217	10	put	put	VBD
7223	1217	11	it	-PRON-	PRP
7223	1217	12	on	on	IN
7223	1217	13	a	a	DT
7223	1217	14	round	round	NN
7223	1217	15	.	.	.
7223	1218	1	Then	then	RB
7223	1218	2	you	-PRON-	PRP
7223	1218	3	will	will	MD
7223	1218	4	see	see	VB
7223	1218	5	an	an	DT
7223	1218	6	edge	edge	NN
7223	1218	7	of	of	IN
7223	1218	8	paste	paste	NN
7223	1218	9	protruding	protrude	VBG
7223	1218	10	all	all	DT
7223	1218	11	round	round	NN
7223	1218	12	.	.	.
7223	1219	1	Turn	turn	VB
7223	1219	2	this	this	DT
7223	1219	3	up	up	RP
7223	1219	4	with	with	IN
7223	1219	5	the	the	DT
7223	1219	6	end	end	NN
7223	1219	7	of	of	IN
7223	1219	8	a	a	DT
7223	1219	9	fork	fork	NN
7223	1219	10	,	,	,
7223	1219	11	which	which	WDT
7223	1219	12	makes	make	VBZ
7223	1219	13	a	a	DT
7223	1219	14	pretty	pretty	RB
7223	1219	15	little	little	JJ
7223	1219	16	edge	edge	NN
7223	1219	17	.	.	.
7223	1220	1	Do	do	VB
7223	1220	2	this	this	DT
7223	1220	3	with	with	IN
7223	1220	4	all	all	DT
7223	1220	5	,	,	,
7223	1220	6	and	and	CC
7223	1220	7	fill	fill	VB
7223	1220	8	the	the	DT
7223	1220	9	shallow	shallow	JJ
7223	1220	10	cases	case	NNS
7223	1220	11	then	then	RB
7223	1220	12	made	make	VBN
7223	1220	13	with	with	IN
7223	1220	14	a	a	DT
7223	1220	15	good	good	JJ
7223	1220	16	mayonnaise	mayonnaise	NN
7223	1220	17	sauce	sauce	NN
7223	1220	18	in	in	IN
7223	1220	19	which	which	WDT
7223	1220	20	you	-PRON-	PRP
7223	1220	21	have	have	VBP
7223	1220	22	put	put	VBN
7223	1220	23	chopped	chopped	JJ
7223	1220	24	celery	celery	NN
7223	1220	25	and	and	CC
7223	1220	26	potato	potato	NN
7223	1220	27	,	,	,
7223	1220	28	and	and	CC
7223	1220	29	a	a	DT
7223	1220	30	small	small	JJ
7223	1220	31	quantity	quantity	NN
7223	1220	32	of	of	IN
7223	1220	33	chopped	chop	VBN
7223	1220	34	gherkins	gherkin	NNS
7223	1220	35	.	.	.
7223	1221	1	Lay	Lay	NNP
7223	1221	2	three	three	CD
7223	1221	3	fillets	fillet	NNS
7223	1221	4	of	of	IN
7223	1221	5	anchovy	anchovy	NN
7223	1221	6	across	across	IN
7223	1221	7	each	each	DT
7223	1221	8	other	other	JJ
7223	1221	9	to	to	TO
7223	1221	10	form	form	VB
7223	1221	11	a	a	DT
7223	1221	12	six	six	CD
7223	1221	13	-	-	HYPH
7223	1221	14	pointed	point	VBN
7223	1221	15	star	star	NN
7223	1221	16	and	and	CC
7223	1221	17	season	season	NN
7223	1221	18	highly	highly	RB
7223	1221	19	with	with	IN
7223	1221	20	cayenne	cayenne	NN
7223	1221	21	pepper	pepper	NN
7223	1221	22	.	.	.
7223	1222	1	All	all	PDT
7223	1222	2	the	the	DT
7223	1222	3	above	above	JJ
7223	1222	4	recipes	recipe	NNS
7223	1222	5	can	can	MD
7223	1222	6	be	be	VB
7223	1222	7	followed	follow	VBN
7223	1222	8	using	use	VBG
7223	1222	9	sardines	sardine	NNS
7223	1222	10	instead	instead	RB
7223	1222	11	of	of	IN
7223	1222	12	anchovies	anchovy	NNS
7223	1222	13	,	,	,
7223	1222	14	and	and	CC
7223	1222	15	indeed	indeed	RB
7223	1222	16	one	one	PRP
7223	1222	17	can	can	MD
7223	1222	18	use	use	VB
7223	1222	19	them	-PRON-	PRP
7223	1222	20	in	in	IN
7223	1222	21	many	many	JJ
7223	1222	22	other	other	JJ
7223	1222	23	ways	way	NNS
7223	1222	24	,	,	,
7223	1222	25	with	with	IN
7223	1222	26	eggs	egg	NNS
7223	1222	27	,	,	,
7223	1222	28	with	with	IN
7223	1222	29	lettuce	lettuce	NN
7223	1222	30	,	,	,
7223	1222	31	with	with	IN
7223	1222	32	tomatoes	tomato	NNS
7223	1222	33	.	.	.
7223	1223	1	As	as	IN
7223	1223	2	anchovies	anchovy	NNS
7223	1223	3	are	be	VBP
7223	1223	4	rather	rather	RB
7223	1223	5	expensive	expensive	JJ
7223	1223	6	to	to	TO
7223	1223	7	buy	buy	VB
7223	1223	8	,	,	,
7223	1223	9	I	-PRON-	PRP
7223	1223	10	give	give	VBP
7223	1223	11	a	a	DT
7223	1223	12	recipe	recipe	NN
7223	1223	13	for	for	IN
7223	1223	14	mock	mock	JJ
7223	1223	15	anchovies	anchovy	NNS
7223	1223	16	,	,	,
7223	1223	17	which	which	WDT
7223	1223	18	is	be	VBZ
7223	1223	19	easy	easy	JJ
7223	1223	20	to	to	TO
7223	1223	21	do	do	VB
7223	1223	22	,	,	,
7223	1223	23	but	but	CC
7223	1223	24	it	-PRON-	PRP
7223	1223	25	must	must	MD
7223	1223	26	be	be	VB
7223	1223	27	done	do	VBN
7223	1223	28	six	six	CD
7223	1223	29	months	month	NNS
7223	1223	30	before	before	IN
7223	1223	31	using	use	VBG
7223	1223	32	the	the	DT
7223	1223	33	fish	fish	NN
7223	1223	34	.	.	.
7223	1224	1	MOCK	MOCK	NNP
7223	1224	2	ANCHOVIES	anchovy	NNS
7223	1224	3	When	when	WRB
7223	1224	4	sprats	sprat	NNS
7223	1224	5	are	be	VBP
7223	1224	6	cheap	cheap	JJ
7223	1224	7	,	,	,
7223	1224	8	buy	buy	VB
7223	1224	9	a	a	DT
7223	1224	10	good	good	JJ
7223	1224	11	quantity	quantity	NN
7223	1224	12	,	,	,
7223	1224	13	what	what	WP
7223	1224	14	in	in	IN
7223	1224	15	England	England	NNP
7223	1224	16	you	-PRON-	PRP
7223	1224	17	would	would	MD
7223	1224	18	call	call	VB
7223	1224	19	a	a	DT
7223	1224	20	peck	peck	NN
7223	1224	21	.	.	.
7223	1225	1	Do	do	VBP
7223	1225	2	not	not	RB
7223	1225	3	either	either	DT
7223	1225	4	wipe	wipe	VB
7223	1225	5	or	or	CC
7223	1225	6	wash	wash	VB
7223	1225	7	them	-PRON-	PRP
7223	1225	8	.	.	.
7223	1226	1	Take	take	VB
7223	1226	2	four	four	CD
7223	1226	3	ounces	ounce	NNS
7223	1226	4	of	of	IN
7223	1226	5	saltpeter	saltpeter	NN
7223	1226	6	,	,	,
7223	1226	7	a	a	DT
7223	1226	8	pound	pound	NN
7223	1226	9	of	of	IN
7223	1226	10	bay	bay	NN
7223	1226	11	salt	salt	NN
7223	1226	12	,	,	,
7223	1226	13	two	two	CD
7223	1226	14	pounds	pound	NNS
7223	1226	15	of	of	IN
7223	1226	16	common	common	JJ
7223	1226	17	coarse	coarse	JJ
7223	1226	18	salt	salt	NN
7223	1226	19	,	,	,
7223	1226	20	and	and	CC
7223	1226	21	pound	pound	VB
7223	1226	22	them	-PRON-	PRP
7223	1226	23	well	well	RB
7223	1226	24	,	,	,
7223	1226	25	then	then	RB
7223	1226	26	add	add	VB
7223	1226	27	a	a	DT
7223	1226	28	little	little	JJ
7223	1226	29	cochineal	cochineal	NN
7223	1226	30	to	to	TO
7223	1226	31	color	color	VB
7223	1226	32	it	-PRON-	PRP
7223	1226	33	,	,	,
7223	1226	34	pound	pound	NN
7223	1226	35	and	and	CC
7223	1226	36	mix	mix	VB
7223	1226	37	very	very	RB
7223	1226	38	well	well	RB
7223	1226	39	.	.	.
7223	1227	1	Take	take	VB
7223	1227	2	a	a	DT
7223	1227	3	stone	stone	NN
7223	1227	4	jar	jar	NN
7223	1227	5	and	and	CC
7223	1227	6	put	put	VBD
7223	1227	7	in	in	RP
7223	1227	8	it	-PRON-	PRP
7223	1227	9	a	a	DT
7223	1227	10	layer	layer	NN
7223	1227	11	of	of	IN
7223	1227	12	the	the	DT
7223	1227	13	mixture	mixture	NN
7223	1227	14	and	and	CC
7223	1227	15	a	a	DT
7223	1227	16	layer	layer	NN
7223	1227	17	of	of	IN
7223	1227	18	the	the	DT
7223	1227	19	sprats	sprat	NNS
7223	1227	20	,	,	,
7223	1227	21	on	on	IN
7223	1227	22	each	each	DT
7223	1227	23	layer	layer	NN
7223	1227	24	of	of	IN
7223	1227	25	fish	fish	NN
7223	1227	26	adding	add	VBG
7223	1227	27	three	three	CD
7223	1227	28	or	or	CC
7223	1227	29	four	four	CD
7223	1227	30	bay	bay	NN
7223	1227	31	leaves	leave	NNS
7223	1227	32	and	and	CC
7223	1227	33	a	a	DT
7223	1227	34	few	few	JJ
7223	1227	35	whole	whole	JJ
7223	1227	36	pepper	pepper	NN
7223	1227	37	-	-	HYPH
7223	1227	38	corns	corn	NNS
7223	1227	39	.	.	.
7223	1228	1	Fill	fill	VB
7223	1228	2	up	up	RP
7223	1228	3	the	the	DT
7223	1228	4	jar	jar	NN
7223	1228	5	and	and	CC
7223	1228	6	press	press	VB
7223	1228	7	it	-PRON-	PRP
7223	1228	8	all	all	DT
7223	1228	9	down	down	RB
7223	1228	10	very	very	RB
7223	1228	11	firmly	firmly	RB
7223	1228	12	.	.	.
7223	1229	1	Cover	cover	VB
7223	1229	2	with	with	IN
7223	1229	3	a	a	DT
7223	1229	4	stone	stone	NN
7223	1229	5	cover	cover	NN
7223	1229	6	,	,	,
7223	1229	7	and	and	CC
7223	1229	8	let	let	VB
7223	1229	9	them	-PRON-	PRP
7223	1229	10	stand	stand	VB
7223	1229	11	for	for	IN
7223	1229	12	six	six	CD
7223	1229	13	months	month	NNS
7223	1229	14	before	before	IN
7223	1229	15	you	-PRON-	PRP
7223	1229	16	use	use	VBP
7223	1229	17	them	-PRON-	PRP
7223	1229	18	.	.	.
7223	1230	1	CUCUMBER	CUCUMBER	NNP
7223	1230	2	À	À	NNP
7223	1230	3	LA	LA	NNP
7223	1230	4	LAEKEN	LAEKEN	NNP
7223	1230	5	Take	take	VBP
7223	1230	6	a	a	DT
7223	1230	7	cucumber	cucumber	NN
7223	1230	8	and	and	CC
7223	1230	9	cut	cut	VBD
7223	1230	10	it	-PRON-	PRP
7223	1230	11	in	in	IN
7223	1230	12	pieces	piece	NNS
7223	1230	13	two	two	CD
7223	1230	14	inches	inch	NNS
7223	1230	15	long	long	JJ
7223	1230	16	,	,	,
7223	1230	17	then	then	RB
7223	1230	18	peel	peel	VB
7223	1230	19	away	away	RP
7223	1230	20	the	the	DT
7223	1230	21	dark	dark	JJ
7223	1230	22	green	green	JJ
7223	1230	23	skin	skin	NN
7223	1230	24	for	for	IN
7223	1230	25	one	one	CD
7223	1230	26	inch	inch	NN
7223	1230	27	,	,	,
7223	1230	28	leaving	leave	VBG
7223	1230	29	the	the	DT
7223	1230	30	other	other	JJ
7223	1230	31	inch	inch	NN
7223	1230	32	as	as	IN
7223	1230	33	it	-PRON-	PRP
7223	1230	34	was	be	VBD
7223	1230	35	.	.	.
7223	1231	1	Set	set	VB
7223	1231	2	up	up	RP
7223	1231	3	each	each	DT
7223	1231	4	piece	piece	NN
7223	1231	5	on	on	IN
7223	1231	6	end	end	NN
7223	1231	7	,	,	,
7223	1231	8	scoop	scoop	VB
7223	1231	9	it	-PRON-	PRP
7223	1231	10	out	out	RP
7223	1231	11	till	till	IN
7223	1231	12	nearly	nearly	RB
7223	1231	13	the	the	DT
7223	1231	14	bottom	bottom	NN
7223	1231	15	and	and	CC
7223	1231	16	fill	fill	VB
7223	1231	17	up	up	RP
7223	1231	18	with	with	IN
7223	1231	19	bits	bit	NNS
7223	1231	20	of	of	IN
7223	1231	21	cold	cold	JJ
7223	1231	22	salmon	salmon	NN
7223	1231	23	or	or	CC
7223	1231	24	lobster	lobster	NN
7223	1231	25	in	in	IN
7223	1231	26	mayonnaise	mayonnaise	NN
7223	1231	27	sauce	sauce	NN
7223	1231	28	.	.	.
7223	1232	1	Cold	cold	JJ
7223	1232	2	turbot	turbot	NN
7223	1232	3	or	or	CC
7223	1232	4	any	any	DT
7223	1232	5	other	other	JJ
7223	1232	6	delicate	delicate	JJ
7223	1232	7	fish	fish	NN
7223	1232	8	will	will	MD
7223	1232	9	do	do	VB
7223	1232	10	equally	equally	RB
7223	1232	11	well	well	RB
7223	1232	12	or	or	CC
7223	1232	13	a	a	DT
7223	1232	14	small	small	JJ
7223	1232	15	turret	turret	NN
7223	1232	16	of	of	IN
7223	1232	17	whipped	whip	VBN
7223	1232	18	cream	cream	NN
7223	1232	19	,	,	,
7223	1232	20	slightly	slightly	RB
7223	1232	21	salted	salt	VBN
7223	1232	22	,	,	,
7223	1232	23	should	should	MD
7223	1232	24	be	be	VB
7223	1232	25	piled	pile	VBN
7223	1232	26	on	on	IN
7223	1232	27	top	top	NN
7223	1232	28	.	.	.
7223	1233	1	This	this	DT
7223	1233	2	dish	dish	NN
7223	1233	3	never	never	RB
7223	1233	4	fails	fail	VBZ
7223	1233	5	to	to	TO
7223	1233	6	please	please	VB
7223	1233	7	.	.	.
7223	1234	1	HERRING	HERRING	NNP
7223	1234	2	AND	and	CC
7223	1234	3	MAYONNAISE	MAYONNAISE	NNP
7223	1234	4	Take	take	VB
7223	1234	5	some	some	DT
7223	1234	6	salt	salt	NN
7223	1234	7	herring	herre	VBG
7223	1234	8	,	,	,
7223	1234	9	a	a	DT
7223	1234	10	half	half	NN
7223	1234	11	for	for	IN
7223	1234	12	each	each	DT
7223	1234	13	person	person	NN
7223	1234	14	,	,	,
7223	1234	15	and	and	CC
7223	1234	16	soak	soak	VB
7223	1234	17	them	-PRON-	PRP
7223	1234	18	for	for	IN
7223	1234	19	a	a	DT
7223	1234	20	day	day	NN
7223	1234	21	in	in	IN
7223	1234	22	water	water	NN
7223	1234	23	.	.	.
7223	1235	1	Skin	skin	NN
7223	1235	2	them	-PRON-	PRP
7223	1235	3	,	,	,
7223	1235	4	cut	cut	VB
7223	1235	5	them	-PRON-	PRP
7223	1235	6	open	open	VB
7223	1235	7	lengthwise	lengthwise	RB
7223	1235	8	,	,	,
7223	1235	9	take	take	VB
7223	1235	10	out	out	RP
7223	1235	11	the	the	DT
7223	1235	12	backbone	backbone	NN
7223	1235	13	,	,	,
7223	1235	14	and	and	CC
7223	1235	15	put	put	VBD
7223	1235	16	them	-PRON-	PRP
7223	1235	17	to	to	TO
7223	1235	18	soak	soak	VB
7223	1235	19	in	in	IN
7223	1235	20	vinegar	vinegar	NN
7223	1235	21	.	.	.
7223	1236	1	Then	then	RB
7223	1236	2	before	before	IN
7223	1236	3	serving	serve	VBG
7223	1236	4	them	-PRON-	PRP
7223	1236	5	let	let	VB
7223	1236	6	them	-PRON-	PRP
7223	1236	7	lie	lie	VB
7223	1236	8	for	for	IN
7223	1236	9	a	a	DT
7223	1236	10	few	few	JJ
7223	1236	11	minutes	minute	NNS
7223	1236	12	in	in	IN
7223	1236	13	milk	milk	NN
7223	1236	14	,	,	,
7223	1236	15	and	and	CC
7223	1236	16	putting	put	VBG
7223	1236	17	them	-PRON-	PRP
7223	1236	18	on	on	IN
7223	1236	19	a	a	DT
7223	1236	20	dish	dish	NN
7223	1236	21	pour	pour	NN
7223	1236	22	over	over	IN
7223	1236	23	them	-PRON-	PRP
7223	1236	24	a	a	DT
7223	1236	25	good	good	JJ
7223	1236	26	mayonnaise	mayonnaise	NN
7223	1236	27	sauce	sauce	NN
7223	1236	28	.	.	.
7223	1237	1	[	[	-LRB-
7223	1237	2	_	_	NNP
7223	1237	3	Mlle	Mlle	NNP
7223	1237	4	.	.	.
7223	1238	1	Oclhaye	Oclhaye	NNP
7223	1238	2	.	.	.
7223	1238	3	_	_	NNP
7223	1238	4	]	]	-RRB-
7223	1238	5	SWEET	SWEET	NNP
7223	1238	6	DRINKS	DRINKS	NNP
7223	1238	7	AND	and	CC
7223	1238	8	CORDIALS	cordial	NNS
7223	1238	9	.	.	.
7223	1239	1	ORGEAT	ORGEAT	NNP
7223	1239	2	Blanch	Blanch	NNP
7223	1239	3	first	first	RB
7223	1239	4	of	of	IN
7223	1239	5	all	all	DT
7223	1239	6	half	half	PDT
7223	1239	7	a	a	DT
7223	1239	8	pound	pound	NN
7223	1239	9	of	of	IN
7223	1239	10	sweet	sweet	JJ
7223	1239	11	almonds	almond	NNS
7223	1239	12	and	and	CC
7223	1239	13	three	three	CD
7223	1239	14	ounces	ounce	NNS
7223	1239	15	of	of	IN
7223	1239	16	bitter	bitter	JJ
7223	1239	17	,	,	,
7223	1239	18	turn	turn	VB
7223	1239	19	them	-PRON-	PRP
7223	1239	20	into	into	IN
7223	1239	21	cold	cold	JJ
7223	1239	22	water	water	NN
7223	1239	23	for	for	IN
7223	1239	24	a	a	DT
7223	1239	25	few	few	JJ
7223	1239	26	minutes	minute	NNS
7223	1239	27	;	;	:
7223	1239	28	then	then	RB
7223	1239	29	you	-PRON-	PRP
7223	1239	30	must	must	MD
7223	1239	31	pound	pound	VB
7223	1239	32	them	-PRON-	PRP
7223	1239	33	very	very	RB
7223	1239	34	fine	fine	RB
7223	1239	35	in	in	IN
7223	1239	36	a	a	DT
7223	1239	37	stone	stone	NN
7223	1239	38	mortar	mortar	NN
7223	1239	39	,	,	,
7223	1239	40	if	if	IN
7223	1239	41	you	-PRON-	PRP
7223	1239	42	have	have	VBP
7223	1239	43	a	a	DT
7223	1239	44	marble	marble	NN
7223	1239	45	one	one	NN
7223	1239	46	so	so	RB
7223	1239	47	much	much	RB
7223	1239	48	the	the	DT
7223	1239	49	better	well	JJR
7223	1239	50	,	,	,
7223	1239	51	and	and	CC
7223	1239	52	do	do	VB
7223	1239	53	it	-PRON-	PRP
7223	1239	54	in	in	IN
7223	1239	55	a	a	DT
7223	1239	56	cool	cool	JJ
7223	1239	57	place	place	NN
7223	1239	58	.	.	.
7223	1240	1	You	-PRON-	PRP
7223	1240	2	must	must	MD
7223	1240	3	add	add	VB
7223	1240	4	a	a	DT
7223	1240	5	little	little	JJ
7223	1240	6	milk	milk	NN
7223	1240	7	occasionally	occasionally	RB
7223	1240	8	to	to	TO
7223	1240	9	prevent	prevent	VB
7223	1240	10	the	the	DT
7223	1240	11	paste	paste	NN
7223	1240	12	from	from	IN
7223	1240	13	becoming	become	VBG
7223	1240	14	oily	oily	RB
7223	1240	15	,	,	,
7223	1240	16	then	then	RB
7223	1240	17	add	add	VB
7223	1240	18	three	three	CD
7223	1240	19	quarts	quart	NNS
7223	1240	20	of	of	IN
7223	1240	21	fresh	fresh	JJ
7223	1240	22	milk	milk	NN
7223	1240	23	,	,	,
7223	1240	24	stirring	stir	VBG
7223	1240	25	it	-PRON-	PRP
7223	1240	26	in	in	RP
7223	1240	27	slowly	slowly	RB
7223	1240	28	,	,	,
7223	1240	29	sweeten	sweeten	VB
7223	1240	30	to	to	IN
7223	1240	31	your	-PRON-	PRP$
7223	1240	32	taste	taste	NN
7223	1240	33	,	,	,
7223	1240	34	and	and	CC
7223	1240	35	then	then	RB
7223	1240	36	putting	put	VBG
7223	1240	37	all	all	DT
7223	1240	38	into	into	IN
7223	1240	39	a	a	DT
7223	1240	40	saucepan	saucepan	NN
7223	1240	41	clean	clean	JJ
7223	1240	42	as	as	IN
7223	1240	43	a	a	DT
7223	1240	44	chalice	chalice	NN
7223	1240	45	,	,	,
7223	1240	46	bring	bring	VB
7223	1240	47	it	-PRON-	PRP
7223	1240	48	to	to	IN
7223	1240	49	the	the	DT
7223	1240	50	boil	boil	NN
7223	1240	51	.	.	.
7223	1241	1	Boil	Boil	NNP
7223	1241	2	for	for	IN
7223	1241	3	ten	ten	CD
7223	1241	4	minutes	minute	NNS
7223	1241	5	,	,	,
7223	1241	6	and	and	CC
7223	1241	7	then	then	RB
7223	1241	8	stir	stir	VB
7223	1241	9	till	till	IN
7223	1241	10	cold	cold	JJ
7223	1241	11	,	,	,
7223	1241	12	strain	strain	VB
7223	1241	13	it	-PRON-	PRP
7223	1241	14	through	through	IN
7223	1241	15	finest	fine	JJS
7223	1241	16	muslin	muslin	NN
7223	1241	17	,	,	,
7223	1241	18	and	and	CC
7223	1241	19	then	then	RB
7223	1241	20	add	add	VB
7223	1241	21	two	two	CD
7223	1241	22	good	good	JJ
7223	1241	23	glasses	glass	NNS
7223	1241	24	of	of	IN
7223	1241	25	brandy	brandy	NN
7223	1241	26	.	.	.
7223	1242	1	Bottle	bottle	VB
7223	1242	2	and	and	CC
7223	1242	3	keep	keep	VB
7223	1242	4	in	in	RP
7223	1242	5	a	a	DT
7223	1242	6	dark	dark	JJ
7223	1242	7	place	place	NN
7223	1242	8	.	.	.
7223	1243	1	HAWTHORN	HAWTHORN	NNP
7223	1243	2	CORDIAL	CORDIAL	NNP
7223	1243	3	When	when	WRB
7223	1243	4	the	the	DT
7223	1243	5	hawthorn	hawthorn	NN
7223	1243	6	is	be	VBZ
7223	1243	7	in	in	IN
7223	1243	8	full	full	JJ
7223	1243	9	bloom	bloom	NN
7223	1243	10	,	,	,
7223	1243	11	pick	pick	VBP
7223	1243	12	a	a	DT
7223	1243	13	basketful	basketful	NN
7223	1243	14	of	of	IN
7223	1243	15	the	the	DT
7223	1243	16	blooms	bloom	NNS
7223	1243	17	.	.	.
7223	1244	1	Take	take	VB
7223	1244	2	them	-PRON-	PRP
7223	1244	3	home	home	RB
7223	1244	4	,	,	,
7223	1244	5	and	and	CC
7223	1244	6	put	put	VBD
7223	1244	7	the	the	DT
7223	1244	8	white	white	JJ
7223	1244	9	petals	petal	NNS
7223	1244	10	into	into	IN
7223	1244	11	a	a	DT
7223	1244	12	large	large	JJ
7223	1244	13	glass	glass	NN
7223	1244	14	bottle	bottle	NN
7223	1244	15	,	,	,
7223	1244	16	taking	take	VBG
7223	1244	17	care	care	NN
7223	1244	18	that	that	IN
7223	1244	19	you	-PRON-	PRP
7223	1244	20	put	put	VBP
7223	1244	21	in	in	RP
7223	1244	22	no	no	DT
7223	1244	23	leaves	leave	NNS
7223	1244	24	or	or	CC
7223	1244	25	stalks	stalk	NNS
7223	1244	26	.	.	.
7223	1245	1	When	when	WRB
7223	1245	2	the	the	DT
7223	1245	3	bottle	bottle	NN
7223	1245	4	is	be	VBZ
7223	1245	5	filled	fill	VBN
7223	1245	6	to	to	IN
7223	1245	7	the	the	DT
7223	1245	8	top	top	NN
7223	1245	9	do	do	VBP
7223	1245	10	not	not	RB
7223	1245	11	press	press	VB
7223	1245	12	it	-PRON-	PRP
7223	1245	13	down	down	RP
7223	1245	14	,	,	,
7223	1245	15	but	but	CC
7223	1245	16	pour	pour	VBP
7223	1245	17	in	in	RP
7223	1245	18	gently	gently	RB
7223	1245	19	as	as	IN
7223	1245	20	much	much	JJ
7223	1245	21	good	good	JJ
7223	1245	22	French	french	JJ
7223	1245	23	Brandy	Brandy	NNP
7223	1245	24	as	as	IN
7223	1245	25	it	-PRON-	PRP
7223	1245	26	will	will	MD
7223	1245	27	hold	hold	VB
7223	1245	28	.	.	.
7223	1246	1	Cork	cork	NN
7223	1246	2	and	and	CC
7223	1246	3	let	let	VB
7223	1246	4	it	-PRON-	PRP
7223	1246	5	stand	stand	VB
7223	1246	6	for	for	IN
7223	1246	7	three	three	CD
7223	1246	8	months	month	NNS
7223	1246	9	,	,	,
7223	1246	10	then	then	RB
7223	1246	11	you	-PRON-	PRP
7223	1246	12	can	can	MD
7223	1246	13	strain	strain	VB
7223	1246	14	it	-PRON-	PRP
7223	1246	15	off	off	RP
7223	1246	16	.	.	.
7223	1247	1	This	this	DT
7223	1247	2	is	be	VBZ
7223	1247	3	good	good	JJ
7223	1247	4	as	as	IN
7223	1247	5	a	a	DT
7223	1247	6	cordial	cordial	NN
7223	1247	7	,	,	,
7223	1247	8	and	and	CC
7223	1247	9	if	if	IN
7223	1247	10	you	-PRON-	PRP
7223	1247	11	find	find	VBP
7223	1247	12	it	-PRON-	PRP
7223	1247	13	too	too	RB
7223	1247	14	strong	strong	JJ
7223	1247	15	,	,	,
7223	1247	16	add	add	VB
7223	1247	17	water	water	NN
7223	1247	18	,	,	,
7223	1247	19	or	or	CC
7223	1247	20	sweeten	sweeten	VBD
7223	1247	21	it	-PRON-	PRP
7223	1247	22	with	with	IN
7223	1247	23	sugar	sugar	NN
7223	1247	24	.	.	.
7223	1248	1	DUTCH	DUTCH	NNP
7223	1248	2	NOYEAU	NOYEAU	NNP
7223	1248	3	Peel	peel	VBP
7223	1248	4	finely	finely	RB
7223	1248	5	the	the	DT
7223	1248	6	rinds	rind	NNS
7223	1248	7	of	of	IN
7223	1248	8	five	five	CD
7223	1248	9	large	large	JJ
7223	1248	10	lemons	lemon	NNS
7223	1248	11	,	,	,
7223	1248	12	or	or	CC
7223	1248	13	of	of	IN
7223	1248	14	six	six	CD
7223	1248	15	small	small	JJ
7223	1248	16	ones	one	NNS
7223	1248	17	,	,	,
7223	1248	18	then	then	RB
7223	1248	19	throw	throw	VB
7223	1248	20	on	on	RP
7223	1248	21	it	-PRON-	PRP
7223	1248	22	a	a	DT
7223	1248	23	pound	pound	NN
7223	1248	24	of	of	IN
7223	1248	25	loaf	loaf	NN
7223	1248	26	sugar	sugar	NN
7223	1248	27	that	that	WDT
7223	1248	28	you	-PRON-	PRP
7223	1248	29	have	have	VBP
7223	1248	30	freshly	freshly	RB
7223	1248	31	pounded	pound	VBN
7223	1248	32	,	,	,
7223	1248	33	two	two	CD
7223	1248	34	ounces	ounce	NNS
7223	1248	35	of	of	IN
7223	1248	36	bitter	bitter	JJ
7223	1248	37	almonds	almond	NNS
7223	1248	38	,	,	,
7223	1248	39	chopped	chop	VBN
7223	1248	40	and	and	CC
7223	1248	41	pounded	pound	VBN
7223	1248	42	;	;	:
7223	1248	43	mix	mix	VB
7223	1248	44	these	these	DT
7223	1248	45	with	with	IN
7223	1248	46	two	two	CD
7223	1248	47	quarts	quart	NNS
7223	1248	48	of	of	IN
7223	1248	49	the	the	DT
7223	1248	50	best	good	JJS
7223	1248	51	Schnappes	Schnappes	NNPS
7223	1248	52	or	or	CC
7223	1248	53	Hollands	Hollands	NNPS
7223	1248	54	,	,	,
7223	1248	55	and	and	CC
7223	1248	56	add	add	VB
7223	1248	57	six	six	CD
7223	1248	58	tablespoonfuls	tablespoonful	NNS
7223	1248	59	of	of	IN
7223	1248	60	boiling	boil	VBG
7223	1248	61	milk	milk	NN
7223	1248	62	.	.	.
7223	1249	1	Fill	fill	VB
7223	1249	2	your	-PRON-	PRP$
7223	1249	3	jars	jar	NNS
7223	1249	4	with	with	IN
7223	1249	5	this	this	DT
7223	1249	6	,	,	,
7223	1249	7	cover	cover	VB
7223	1249	8	it	-PRON-	PRP
7223	1249	9	close	close	RB
7223	1249	10	,	,	,
7223	1249	11	and	and	CC
7223	1249	12	put	put	VBD
7223	1249	13	it	-PRON-	PRP
7223	1249	14	in	in	IN
7223	1249	15	a	a	DT
7223	1249	16	passage	passage	NN
7223	1249	17	or	or	CC
7223	1249	18	hall	hall	NN
7223	1249	19	,	,	,
7223	1249	20	where	where	WRB
7223	1249	21	people	people	NNS
7223	1249	22	can	can	MD
7223	1249	23	shake	shake	VB
7223	1249	24	it	-PRON-	PRP
7223	1249	25	every	every	DT
7223	1249	26	day	day	NN
7223	1249	27	.	.	.
7223	1250	1	Leave	leave	VB
7223	1250	2	it	-PRON-	PRP
7223	1250	3	there	there	RB
7223	1250	4	for	for	IN
7223	1250	5	three	three	CD
7223	1250	6	weeks	week	NNS
7223	1250	7	,	,	,
7223	1250	8	and	and	CC
7223	1250	9	strain	strain	VB
7223	1250	10	it	-PRON-	PRP
7223	1250	11	through	through	IN
7223	1250	12	some	some	DT
7223	1250	13	blotting	blot	VBG
7223	1250	14	paper	paper	NN
7223	1250	15	into	into	IN
7223	1250	16	another	another	DT
7223	1250	17	bottle	bottle	NN
7223	1250	18	.	.	.
7223	1251	1	It	-PRON-	PRP
7223	1251	2	will	will	MD
7223	1251	3	be	be	VB
7223	1251	4	ready	ready	JJ
7223	1251	5	to	to	TO
7223	1251	6	drink	drink	VB
7223	1251	7	.	.	.
7223	1252	1	LAVENDER	LAVENDER	NNP
7223	1252	2	WATER	WATER	NNP
7223	1252	3	Take	take	VBP
7223	1252	4	a	a	DT
7223	1252	5	large	large	JJ
7223	1252	6	bottle	bottle	NN
7223	1252	7	,	,	,
7223	1252	8	and	and	CC
7223	1252	9	put	put	VBD
7223	1252	10	in	in	IN
7223	1252	11	it	-PRON-	PRP
7223	1252	12	twelve	twelve	CD
7223	1252	13	ounces	ounce	NNS
7223	1252	14	of	of	IN
7223	1252	15	the	the	DT
7223	1252	16	best	good	JJS
7223	1252	17	spirits	spirit	NNS
7223	1252	18	of	of	IN
7223	1252	19	wine	wine	NN
7223	1252	20	,	,	,
7223	1252	21	one	one	CD
7223	1252	22	essence	essence	NN
7223	1252	23	of	of	IN
7223	1252	24	ambergris	ambergris	NNP
7223	1252	25	,	,	,
7223	1252	26	twopennyworth	twopennyworth	NN
7223	1252	27	of	of	IN
7223	1252	28	musk	musk	NN
7223	1252	29	,	,	,
7223	1252	30	and	and	CC
7223	1252	31	three	three	CD
7223	1252	32	drachms	drachm	NNS
7223	1252	33	of	of	IN
7223	1252	34	oil	oil	NN
7223	1252	35	of	of	IN
7223	1252	36	lavender	lavender	NN
7223	1252	37	.	.	.
7223	1253	1	Cork	cork	NN
7223	1253	2	it	-PRON-	PRP
7223	1253	3	tightly	tightly	RB
7223	1253	4	,	,	,
7223	1253	5	put	put	VBN
7223	1253	6	in	in	IN
7223	1253	7	a	a	DT
7223	1253	8	dark	dark	JJ
7223	1253	9	place	place	NN
7223	1253	10	,	,	,
7223	1253	11	and	and	CC
7223	1253	12	shake	shake	VB
7223	1253	13	it	-PRON-	PRP
7223	1253	14	every	every	DT
7223	1253	15	day	day	NN
7223	1253	16	for	for	IN
7223	1253	17	a	a	DT
7223	1253	18	month	month	NN
7223	1253	19	.	.	.
7223	1254	1	This	this	DT
7223	1254	2	is	be	VBZ
7223	1254	3	really	really	RB
7223	1254	4	lavender	lavender	NN
7223	1254	5	spirit	spirit	NN
7223	1254	6	,	,	,
7223	1254	7	as	as	IN
7223	1254	8	no	no	DT
7223	1254	9	water	water	NN
7223	1254	10	is	be	VBZ
7223	1254	11	used	use	VBN
7223	1254	12	.	.	.
7223	1255	1	HOT	hot	JJ
7223	1255	2	BURGUNDY	BURGUNDY	NNP
7223	1255	3	Take	take	VBP
7223	1255	4	half	half	PDT
7223	1255	5	a	a	DT
7223	1255	6	pint	pint	NN
7223	1255	7	of	of	IN
7223	1255	8	good	good	JJ
7223	1255	9	Burgundy	Burgundy	NNP
7223	1255	10	wine	wine	NN
7223	1255	11	,	,	,
7223	1255	12	put	put	VBD
7223	1255	13	it	-PRON-	PRP
7223	1255	14	to	to	TO
7223	1255	15	boil	boil	VB
7223	1255	16	with	with	IN
7223	1255	17	two	two	CD
7223	1255	18	cloves	clove	NNS
7223	1255	19	,	,	,
7223	1255	20	and	and	CC
7223	1255	21	a	a	DT
7223	1255	22	dust	dust	NN
7223	1255	23	of	of	IN
7223	1255	24	mixed	mix	VBN
7223	1255	25	spice	spice	NN
7223	1255	26	,	,	,
7223	1255	27	sweeten	sweeten	VBP
7223	1255	28	to	to	TO
7223	1255	29	taste	taste	VB
7223	1255	30	with	with	IN
7223	1255	31	some	some	DT
7223	1255	32	powdered	powdered	JJ
7223	1255	33	sugar	sugar	NN
7223	1255	34	.	.	.
7223	1256	1	If	if	IN
7223	1256	2	you	-PRON-	PRP
7223	1256	3	like	like	VBP
7223	1256	4	add	add	VB
7223	1256	5	a	a	DT
7223	1256	6	quarter	quarter	NN
7223	1256	7	of	of	IN
7223	1256	8	the	the	DT
7223	1256	9	quantity	quantity	NN
7223	1256	10	of	of	IN
7223	1256	11	water	water	NN
7223	1256	12	to	to	IN
7223	1256	13	the	the	DT
7223	1256	14	wine	wine	NN
7223	1256	15	before	before	IN
7223	1256	16	boiling	boil	VBG
7223	1256	17	.	.	.
7223	1257	1	CRÊME	CRÊME	NNP
7223	1257	2	DE	DE	NNP
7223	1257	3	POISSON	POISSON	NNP
7223	1257	4	À	À	NNP
7223	1257	5	LA	LA	NNP
7223	1257	6	ROI	ROI	NNP
7223	1257	7	ALBERT	ALBERT	NNP
7223	1257	8	Take	take	VB
7223	1257	9	a	a	DT
7223	1257	10	fresh	fresh	JJ
7223	1257	11	raw	raw	JJ
7223	1257	12	whiting	whiting	NN
7223	1257	13	,	,	,
7223	1257	14	fillet	fillet	IN
7223	1257	15	it	-PRON-	PRP
7223	1257	16	,	,	,
7223	1257	17	and	and	CC
7223	1257	18	pass	pass	VB
7223	1257	19	the	the	DT
7223	1257	20	flesh	flesh	NN
7223	1257	21	through	through	IN
7223	1257	22	a	a	DT
7223	1257	23	wire	wire	NN
7223	1257	24	sieve	sieve	NN
7223	1257	25	.	.	.
7223	1258	1	For	for	IN
7223	1258	2	a	a	DT
7223	1258	3	small	small	JJ
7223	1258	4	dish	dish	NN
7223	1258	5	take	take	VB
7223	1258	6	four	four	CD
7223	1258	7	ounces	ounce	NNS
7223	1258	8	of	of	IN
7223	1258	9	the	the	DT
7223	1258	10	fish	fish	NN
7223	1258	11	,	,	,
7223	1258	12	mix	mix	VB
7223	1258	13	them	-PRON-	PRP
7223	1258	14	lightly	lightly	RB
7223	1258	15	with	with	IN
7223	1258	16	four	four	CD
7223	1258	17	tablespoonfuls	tablespoonful	NNS
7223	1258	18	of	of	IN
7223	1258	19	very	very	RB
7223	1258	20	thick	thick	JJ
7223	1258	21	cream	cream	NN
7223	1258	22	,	,	,
7223	1258	23	adding	add	VBG
7223	1258	24	pepper	pepper	NN
7223	1258	25	and	and	CC
7223	1258	26	salt	salt	NN
7223	1258	27	.	.	.
7223	1259	1	Fill	fill	VB
7223	1259	2	an	an	DT
7223	1259	3	oval	oval	JJ
7223	1259	4	ring	re	VBG
7223	1259	5	mold	mold	NN
7223	1259	6	,	,	,
7223	1259	7	and	and	CC
7223	1259	8	steam	steam	VB
7223	1259	9	gently	gently	RB
7223	1259	10	for	for	IN
7223	1259	11	twenty	twenty	CD
7223	1259	12	minutes	minute	NNS
7223	1259	13	,	,	,
7223	1259	14	under	under	IN
7223	1259	15	buttered	butter	VBN
7223	1259	16	paper	paper	NN
7223	1259	17	.	.	.
7223	1260	1	Have	have	VBP
7223	1260	2	some	some	DT
7223	1260	3	marine	marine	JJ
7223	1260	4	crayfish	crayfish	NN
7223	1260	5	boiled	boil	VBN
7223	1260	6	,	,	,
7223	1260	7	shell	shell	VB
7223	1260	8	the	the	DT
7223	1260	9	tails	tail	NNS
7223	1260	10	,	,	,
7223	1260	11	cut	cut	VB
7223	1260	12	them	-PRON-	PRP
7223	1260	13	in	in	IN
7223	1260	14	pieces	piece	NNS
7223	1260	15	,	,	,
7223	1260	16	removing	remove	VBG
7223	1260	17	the	the	DT
7223	1260	18	black	black	JJ
7223	1260	19	line	line	NN
7223	1260	20	inside	inside	RB
7223	1260	21	.	.	.
7223	1261	1	Cut	cut	NN
7223	1261	2	three	three	CD
7223	1261	3	truffles	truffle	NNS
7223	1261	4	into	into	IN
7223	1261	5	thick	thick	JJ
7223	1261	6	slices	slice	NNS
7223	1261	7	,	,	,
7223	1261	8	heat	heat	VB
7223	1261	9	them	-PRON-	PRP
7223	1261	10	and	and	CC
7223	1261	11	the	the	DT
7223	1261	12	crayfish	crayfish	NN
7223	1261	13	in	in	IN
7223	1261	14	some	some	DT
7223	1261	15	ordinary	ordinary	JJ
7223	1261	16	white	white	JJ
7223	1261	17	sauce	sauce	NN
7223	1261	18	,	,	,
7223	1261	19	enriched	enrich	VBN
7223	1261	20	with	with	IN
7223	1261	21	the	the	DT
7223	1261	22	yolk	yolk	NN
7223	1261	23	of	of	IN
7223	1261	24	a	a	DT
7223	1261	25	raw	raw	JJ
7223	1261	26	egg	egg	NN
7223	1261	27	,	,	,
7223	1261	28	pepper	pepper	NN
7223	1261	29	and	and	CC
7223	1261	30	salt	salt	NN
7223	1261	31	,	,	,
7223	1261	32	and	and	CC
7223	1261	33	one	one	CD
7223	1261	34	dessertspoonful	dessertspoonful	NN
7223	1261	35	of	of	IN
7223	1261	36	tarragon	tarragon	NNP
7223	1261	37	vinegar	vinegar	NNP
7223	1261	38	.	.	.
7223	1262	1	This	this	DT
7223	1262	2	must	must	MD
7223	1262	3	not	not	RB
7223	1262	4	be	be	VB
7223	1262	5	allowed	allow	VBN
7223	1262	6	to	to	TO
7223	1262	7	boil	boil	VB
7223	1262	8	.	.	.
7223	1263	1	When	when	WRB
7223	1263	2	the	the	DT
7223	1263	3	cream	cream	NN
7223	1263	4	is	be	VBZ
7223	1263	5	turned	turn	VBN
7223	1263	6	out	out	RP
7223	1263	7	into	into	IN
7223	1263	8	a	a	DT
7223	1263	9	hot	hot	JJ
7223	1263	10	silver	silver	NN
7223	1263	11	dish	dish	NN
7223	1263	12	,	,	,
7223	1263	13	pour	pour	VB
7223	1263	14	the	the	DT
7223	1263	15	ragout	ragout	NN
7223	1263	16	into	into	IN
7223	1263	17	the	the	DT
7223	1263	18	center	center	NN
7223	1263	19	,	,	,
7223	1263	20	and	and	CC
7223	1263	21	put	put	VBD
7223	1263	22	a	a	DT
7223	1263	23	hot	hot	JJ
7223	1263	24	lid	lid	NN
7223	1263	25	on	on	RB
7223	1263	26	.	.	.
7223	1264	1	This	this	DT
7223	1264	2	dish	dish	NN
7223	1264	3	,	,	,
7223	1264	4	and	and	CC
7223	1264	5	that	that	IN
7223	1264	6	on	on	IN
7223	1264	7	page	page	NN
7223	1264	8	86	86	CD
7223	1264	9	-	-	SYM
7223	1264	10	87	87	CD
7223	1264	11	,	,	,
7223	1264	12	has	have	VBZ
7223	1264	13	been	be	VBN
7223	1264	14	composed	compose	VBN
7223	1264	15	by	by	IN
7223	1264	16	a	a	DT
7223	1264	17	Scotch	Scotch	NNP
7223	1264	18	lady	lady	NN
7223	1264	19	in	in	IN
7223	1264	20	honor	honor	NN
7223	1264	21	of	of	IN
7223	1264	22	the	the	DT
7223	1264	23	King	King	NNP
7223	1264	24	of	of	IN
7223	1264	25	the	the	DT
7223	1264	26	Belgians	Belgians	NNPS
7223	1264	27	.	.	.
7223	1265	1	Not	not	RB
7223	1265	2	every	every	DT
7223	1265	3	cook	cook	NN
7223	1265	4	can	can	MD
7223	1265	5	manage	manage	VB
7223	1265	6	the	the	DT
7223	1265	7	cream	cream	NN
7223	1265	8	,	,	,
7223	1265	9	but	but	CC
7223	1265	10	the	the	DT
7223	1265	11	proportions	proportion	NNS
7223	1265	12	are	be	VBP
7223	1265	13	exact	exact	JJ
7223	1265	14	,	,	,
7223	1265	15	and	and	CC
7223	1265	16	so	so	RB
7223	1265	17	is	be	VBZ
7223	1265	18	the	the	DT
7223	1265	19	time	time	NN
7223	1265	20	.	.	.
7223	1266	1	[	[	-LRB-
7223	1266	2	_	_	NNP
7223	1266	3	Mrs	Mrs	NNP
7223	1266	4	.	.	.
7223	1267	1	Alex	Alex	NNP
7223	1267	2	.	.	.
7223	1268	1	Stuart	Stuart	NNP
7223	1268	2	.	.	.
7223	1268	3	_	_	NNP
7223	1268	4	]	]	-RRB-
7223	1268	5	FISH	fish	NN
7223	1268	6	AND	and	CC
7223	1268	7	CUSTARD	CUSTARD	NNP
7223	1268	8	Boil	boil	VB
7223	1268	9	up	up	RP
7223	1268	10	the	the	DT
7223	1268	11	trimmings	trimming	NNS
7223	1268	12	of	of	IN
7223	1268	13	your	-PRON-	PRP$
7223	1268	14	fish	fish	NN
7223	1268	15	with	with	IN
7223	1268	16	milk	milk	NN
7223	1268	17	,	,	,
7223	1268	18	pepper	pepper	NN
7223	1268	19	and	and	CC
7223	1268	20	salt	salt	NN
7223	1268	21	.	.	.
7223	1269	1	Strain	strain	VB
7223	1269	2	it	-PRON-	PRP
7223	1269	3	and	and	CC
7223	1269	4	add	add	VB
7223	1269	5	the	the	DT
7223	1269	6	yolks	yolk	NNS
7223	1269	7	of	of	IN
7223	1269	8	eggs	egg	NNS
7223	1269	9	till	till	IN
7223	1269	10	you	-PRON-	PRP
7223	1269	11	get	get	VBP
7223	1269	12	a	a	DT
7223	1269	13	good	good	JJ
7223	1269	14	custard	custard	NN
7223	1269	15	.	.	.
7223	1270	1	Pour	pour	VB
7223	1270	2	the	the	DT
7223	1270	3	custard	custard	NN
7223	1270	4	into	into	IN
7223	1270	5	a	a	DT
7223	1270	6	mold	mold	NN
7223	1270	7	,	,	,
7223	1270	8	and	and	CC
7223	1270	9	lay	lie	VBD
7223	1270	10	in	in	IN
7223	1270	11	it	-PRON-	PRP
7223	1270	12	your	-PRON-	PRP$
7223	1270	13	fish	fish	NN
7223	1270	14	,	,	,
7223	1270	15	which	which	WDT
7223	1270	16	must	must	MD
7223	1270	17	already	already	RB
7223	1270	18	be	be	VB
7223	1270	19	parboiled	parboil	VBN
7223	1270	20	.	.	.
7223	1271	1	If	if	IN
7223	1271	2	you	-PRON-	PRP
7223	1271	3	have	have	VBP
7223	1271	4	cold	cold	JJ
7223	1271	5	fish	fish	NN
7223	1271	6	,	,	,
7223	1271	7	flake	flake	VB
7223	1271	8	it	-PRON-	PRP
7223	1271	9	,	,	,
7223	1271	10	and	and	CC
7223	1271	11	mix	mix	VB
7223	1271	12	it	-PRON-	PRP
7223	1271	13	with	with	IN
7223	1271	14	the	the	DT
7223	1271	15	custard	custard	NN
7223	1271	16	.	.	.
7223	1272	1	Put	put	VB
7223	1272	2	the	the	DT
7223	1272	3	mold	mold	NN
7223	1272	4	in	in	IN
7223	1272	5	a	a	DT
7223	1272	6	double	double	JJ
7223	1272	7	saucepan	saucepan	NN
7223	1272	8	.	.	.
7223	1273	1	Steam	steam	VB
7223	1273	2	it	-PRON-	PRP
7223	1273	3	for	for	IN
7223	1273	4	three	three	CD
7223	1273	5	quarters	quarter	NNS
7223	1273	6	of	of	IN
7223	1273	7	an	an	DT
7223	1273	8	hour	hour	NN
7223	1273	9	.	.	.
7223	1274	1	Turn	turn	VB
7223	1274	2	it	-PRON-	PRP
7223	1274	3	out	out	RP
7223	1274	4	,	,	,
7223	1274	5	and	and	CC
7223	1274	6	garnish	garnish	VB
7223	1274	7	with	with	IN
7223	1274	8	strips	strip	NNS
7223	1274	9	of	of	IN
7223	1274	10	lemon	lemon	NN
7223	1274	11	peel	peel	NN
7223	1274	12	,	,	,
7223	1274	13	and	and	CC
7223	1274	14	if	if	IN
7223	1274	15	you	-PRON-	PRP
7223	1274	16	have	have	VBP
7223	1274	17	it	-PRON-	PRP
7223	1274	18	,	,	,
7223	1274	19	sprigs	sprig	NNS
7223	1274	20	of	of	IN
7223	1274	21	fennel	fennel	NN
7223	1274	22	.	.	.
7223	1275	1	HAKE	HAKE	NNP
7223	1275	2	AND	and	CC
7223	1275	3	POTATOES	POTATOES	NNP
7223	1275	4	Hake	Hake	NNP
7223	1275	5	,	,	,
7223	1275	6	which	which	WDT
7223	1275	7	is	be	VBZ
7223	1275	8	not	not	RB
7223	1275	9	one	one	CD
7223	1275	10	of	of	IN
7223	1275	11	the	the	DT
7223	1275	12	most	most	RBS
7223	1275	13	delicate	delicate	JJ
7223	1275	14	fish	fish	NN
7223	1275	15	,	,	,
7223	1275	16	can	can	MD
7223	1275	17	be	be	VB
7223	1275	18	made	make	VBN
7223	1275	19	excellent	excellent	JJ
7223	1275	20	if	if	IN
7223	1275	21	stewed	stew	VBN
7223	1275	22	in	in	IN
7223	1275	23	the	the	DT
7223	1275	24	following	follow	VBG
7223	1275	25	sauce	sauce	NN
7223	1275	26	:	:	:
7223	1275	27	A	a	DT
7223	1275	28	quart	quart	NN
7223	1275	29	of	of	IN
7223	1275	30	milk	milk	NN
7223	1275	31	to	to	IN
7223	1275	32	which	which	WDT
7223	1275	33	you	-PRON-	PRP
7223	1275	34	have	have	VBP
7223	1275	35	added	add	VBN
7223	1275	36	a	a	DT
7223	1275	37	dessertspoonful	dessertspoonful	NN
7223	1275	38	of	of	IN
7223	1275	39	any	any	DT
7223	1275	40	of	of	IN
7223	1275	41	the	the	DT
7223	1275	42	good	good	JJ
7223	1275	43	English	english	JJ
7223	1275	44	sauces	sauce	NNS
7223	1275	45	;	;	:
7223	1275	46	thicken	thicken	VB
7223	1275	47	it	-PRON-	PRP
7223	1275	48	with	with	IN
7223	1275	49	a	a	DT
7223	1275	50	knob	knob	NN
7223	1275	51	of	of	IN
7223	1275	52	butter	butter	NN
7223	1275	53	rolled	roll	VBN
7223	1275	54	in	in	IN
7223	1275	55	flour	flour	NN
7223	1275	56	,	,	,
7223	1275	57	which	which	WDT
7223	1275	58	stir	stir	VBP
7223	1275	59	in	in	IN
7223	1275	60	till	till	IN
7223	1275	61	all	all	DT
7223	1275	62	is	be	VBZ
7223	1275	63	smooth	smooth	JJ
7223	1275	64	.	.	.
7223	1276	1	When	when	WRB
7223	1276	2	it	-PRON-	PRP
7223	1276	3	boils	boil	VBZ
7223	1276	4	take	take	VB
7223	1276	5	off	off	RP
7223	1276	6	the	the	DT
7223	1276	7	fire	fire	NN
7223	1276	8	,	,	,
7223	1276	9	and	and	CC
7223	1276	10	put	put	VBD
7223	1276	11	in	in	RP
7223	1276	12	your	-PRON-	PRP$
7223	1276	13	pieces	piece	NNS
7223	1276	14	of	of	IN
7223	1276	15	hake	hake	NN
7223	1276	16	,	,	,
7223	1276	17	set	set	VBD
7223	1276	18	it	-PRON-	PRP
7223	1276	19	back	back	RB
7223	1276	20	by	by	IN
7223	1276	21	the	the	DT
7223	1276	22	side	side	NN
7223	1276	23	of	of	IN
7223	1276	24	the	the	DT
7223	1276	25	fire	fire	NN
7223	1276	26	to	to	TO
7223	1276	27	keep	keep	VB
7223	1276	28	very	very	RB
7223	1276	29	hot	hot	JJ
7223	1276	30	,	,	,
7223	1276	31	without	without	IN
7223	1276	32	boiling	boil	VBG
7223	1276	33	,	,	,
7223	1276	34	for	for	IN
7223	1276	35	twenty	twenty	CD
7223	1276	36	-	-	HYPH
7223	1276	37	five	five	CD
7223	1276	38	minutes	minute	NNS
7223	1276	39	.	.	.
7223	1277	1	Meanwhile	meanwhile	RB
7223	1277	2	mash	mash	VB
7223	1277	3	some	some	DT
7223	1277	4	potatoes	potato	NNS
7223	1277	5	,	,	,
7223	1277	6	and	and	CC
7223	1277	7	put	put	VBD
7223	1277	8	it	-PRON-	PRP
7223	1277	9	as	as	IN
7223	1277	10	a	a	DT
7223	1277	11	purée	purée	NN
7223	1277	12	round	round	IN
7223	1277	13	a	a	DT
7223	1277	14	dish	dish	NN
7223	1277	15	,	,	,
7223	1277	16	pour	pour	VB
7223	1277	17	the	the	DT
7223	1277	18	fish	fish	NN
7223	1277	19	in	in	IN
7223	1277	20	the	the	DT
7223	1277	21	center	center	NN
7223	1277	22	,	,	,
7223	1277	23	sprinkle	sprinkle	VB
7223	1277	24	on	on	IN
7223	1277	25	it	-PRON-	PRP
7223	1277	26	chopped	chop	VBD
7223	1277	27	parsley	parsley	NN
7223	1277	28	.	.	.
7223	1278	1	The	the	DT
7223	1278	2	liquor	liquor	NN
7223	1278	3	ought	ought	MD
7223	1278	4	to	to	TO
7223	1278	5	be	be	VB
7223	1278	6	much	much	RB
7223	1278	7	reduced	reduce	VBN
7223	1278	8	.	.	.
7223	1279	1	VERY	very	RB
7223	1279	2	NICE	nice	JJ
7223	1279	3	SKATE	SKATE	NNP
7223	1279	4	Take	take	VBP
7223	1279	5	skate	skate	NN
7223	1279	6	,	,	,
7223	1279	7	or	or	CC
7223	1279	8	indeed	indeed	RB
7223	1279	9	any	any	DT
7223	1279	10	fish	fish	NN
7223	1279	11	that	that	WDT
7223	1279	12	rolls	roll	VBZ
7223	1279	13	up	up	RP
7223	1279	14	easily	easily	RB
7223	1279	15	,	,	,
7223	1279	16	make	make	VB
7223	1279	17	into	into	IN
7223	1279	18	fillets	fillet	NNS
7223	1279	19	,	,	,
7223	1279	20	dry	dry	VB
7223	1279	21	them	-PRON-	PRP
7223	1279	22	well	well	RB
7223	1279	23	,	,	,
7223	1279	24	and	and	CC
7223	1279	25	sprinkle	sprinkle	VB
7223	1279	26	on	on	IN
7223	1279	27	each	each	DT
7223	1279	28	fillet	fillet	NN
7223	1279	29	,	,	,
7223	1279	30	pepper	pepper	NN
7223	1279	31	,	,	,
7223	1279	32	salt	salt	NN
7223	1279	33	,	,	,
7223	1279	34	a	a	DT
7223	1279	35	dust	dust	NN
7223	1279	36	of	of	IN
7223	1279	37	mixed	mixed	JJ
7223	1279	38	spice	spice	NN
7223	1279	39	,	,	,
7223	1279	40	and	and	CC
7223	1279	41	chopped	chop	VBD
7223	1279	42	parsley	parsley	NN
7223	1279	43	.	.	.
7223	1280	1	Roll	roll	VB
7223	1280	2	each	each	DT
7223	1280	3	fillet	fillet	NN
7223	1280	4	up	up	RP
7223	1280	5	tightly	tightly	RB
7223	1280	6	,	,	,
7223	1280	7	and	and	CC
7223	1280	8	pack	pack	VB
7223	1280	9	them	-PRON-	PRP
7223	1280	10	tightly	tightly	RB
7223	1280	11	into	into	IN
7223	1280	12	a	a	DT
7223	1280	13	dish	dish	NN
7223	1280	14	,	,	,
7223	1280	15	so	so	IN
7223	1280	16	that	that	IN
7223	1280	17	they	-PRON-	PRP
7223	1280	18	will	will	MD
7223	1280	19	not	not	RB
7223	1280	20	become	become	VB
7223	1280	21	loose	loose	JJ
7223	1280	22	.	.	.
7223	1281	1	Take	take	VB
7223	1281	2	vinegar	vinegar	NN
7223	1281	3	and	and	CC
7223	1281	4	beer	beer	NN
7223	1281	5	in	in	IN
7223	1281	6	equal	equal	JJ
7223	1281	7	quantities	quantity	NNS
7223	1281	8	,	,	,
7223	1281	9	or	or	CC
7223	1281	10	,	,	,
7223	1281	11	if	if	IN
7223	1281	12	you	-PRON-	PRP
7223	1281	13	do	do	VBP
7223	1281	14	not	not	RB
7223	1281	15	like	like	VB
7223	1281	16	to	to	TO
7223	1281	17	use	use	VB
7223	1281	18	beer	beer	NN
7223	1281	19	,	,	,
7223	1281	20	you	-PRON-	PRP
7223	1281	21	must	must	MD
7223	1281	22	add	add	VB
7223	1281	23	to	to	IN
7223	1281	24	the	the	DT
7223	1281	25	vinegar	vinegar	NN
7223	1281	26	some	some	DT
7223	1281	27	whole	whole	JJ
7223	1281	28	black	black	JJ
7223	1281	29	pepper	pepper	NN
7223	1281	30	,	,	,
7223	1281	31	and	and	CC
7223	1281	32	a	a	DT
7223	1281	33	good	good	JJ
7223	1281	34	sprinkle	sprinkle	NN
7223	1281	35	of	of	IN
7223	1281	36	dried	dry	VBN
7223	1281	37	and	and	CC
7223	1281	38	mixed	mixed	JJ
7223	1281	39	herbs	herb	NNS
7223	1281	40	with	with	IN
7223	1281	41	salt	salt	NN
7223	1281	42	.	.	.
7223	1282	1	Pour	pour	VB
7223	1282	2	over	over	IN
7223	1282	3	the	the	DT
7223	1282	4	fish	fish	NN
7223	1282	5	,	,	,
7223	1282	6	tie	tie	VB
7223	1282	7	a	a	DT
7223	1282	8	piece	piece	NN
7223	1282	9	of	of	IN
7223	1282	10	buttered	butter	VBN
7223	1282	11	paper	paper	NN
7223	1282	12	over	over	IN
7223	1282	13	the	the	DT
7223	1282	14	top	top	NN
7223	1282	15	,	,	,
7223	1282	16	and	and	CC
7223	1282	17	bake	bake	VB
7223	1282	18	for	for	IN
7223	1282	19	an	an	DT
7223	1282	20	hour	hour	NN
7223	1282	21	and	and	CC
7223	1282	22	a	a	DT
7223	1282	23	quarter	quarter	NN
7223	1282	24	(	(	-LRB-
7223	1282	25	for	for	IN
7223	1282	26	a	a	DT
7223	1282	27	medium	medium	JJ
7223	1282	28	pie	pie	NN
7223	1282	29	dish	dish	NN
7223	1282	30	)	)	-RRB-
7223	1282	31	in	in	IN
7223	1282	32	a	a	DT
7223	1282	33	moderate	moderate	JJ
7223	1282	34	oven	oven	NN
7223	1282	35	.	.	.
7223	1283	1	TO	to	IN
7223	1283	2	KEEP	KEEP	NNP
7223	1283	3	SPRATS	SPRATS	NNP
7223	1283	4	A	a	DT
7223	1283	5	large	large	JJ
7223	1283	6	quantity	quantity	NN
7223	1283	7	of	of	IN
7223	1283	8	these	these	DT
7223	1283	9	may	may	MD
7223	1283	10	be	be	VB
7223	1283	11	bought	buy	VBN
7223	1283	12	cheaply	cheaply	RB
7223	1283	13	and	and	CC
7223	1283	14	kept	keep	VBN
7223	1283	15	for	for	IN
7223	1283	16	some	some	DT
7223	1283	17	weeks	week	NNS
7223	1283	18	by	by	IN
7223	1283	19	this	this	DT
7223	1283	20	method	method	NN
7223	1283	21	.	.	.
7223	1284	1	Put	put	VB
7223	1284	2	on	on	RP
7223	1284	3	to	to	IN
7223	1284	4	warm	warm	JJ
7223	1284	5	equal	equal	JJ
7223	1284	6	quantities	quantity	NNS
7223	1284	7	of	of	IN
7223	1284	8	vinegar	vinegar	NN
7223	1284	9	and	and	CC
7223	1284	10	water	water	NN
7223	1284	11	,	,	,
7223	1284	12	what	what	WP
7223	1284	13	you	-PRON-	PRP
7223	1284	14	think	think	VBP
7223	1284	15	sufficient	sufficient	JJ
7223	1284	16	to	to	TO
7223	1284	17	cover	cover	VB
7223	1284	18	your	-PRON-	PRP$
7223	1284	19	sprats	sprat	NNS
7223	1284	20	,	,	,
7223	1284	21	allowing	allow	VBG
7223	1284	22	for	for	IN
7223	1284	23	wastage	wastage	NN
7223	1284	24	;	;	:
7223	1284	25	and	and	CC
7223	1284	26	stir	stir	VB
7223	1284	27	in	in	RP
7223	1284	28	for	for	IN
7223	1284	29	every	every	DT
7223	1284	30	quart	quart	NN
7223	1284	31	of	of	IN
7223	1284	32	liquor	liquor	NN
7223	1284	33	a	a	DT
7223	1284	34	small	small	JJ
7223	1284	35	saltspoonful	saltspoonful	NN
7223	1284	36	of	of	IN
7223	1284	37	mixed	mixed	JJ
7223	1284	38	spice	spice	NN
7223	1284	39	,	,	,
7223	1284	40	four	four	CD
7223	1284	41	bay	bay	NN
7223	1284	42	leaves	leave	NNS
7223	1284	43	,	,	,
7223	1284	44	a	a	DT
7223	1284	45	shallot	shallot	NN
7223	1284	46	minced	mince	VBN
7223	1284	47	,	,	,
7223	1284	48	a	a	DT
7223	1284	49	small	small	JJ
7223	1284	50	bunch	bunch	NN
7223	1284	51	of	of	IN
7223	1284	52	bruised	bruise	VBN
7223	1284	53	thyme	thyme	NNS
7223	1284	54	,	,	,
7223	1284	55	the	the	DT
7223	1284	56	thin	thin	JJ
7223	1284	57	rind	rind	NN
7223	1284	58	of	of	IN
7223	1284	59	a	a	DT
7223	1284	60	half	half	NN
7223	1284	61	lemon	lemon	NN
7223	1284	62	,	,	,
7223	1284	63	salt	salt	NN
7223	1284	64	and	and	CC
7223	1284	65	pepper	pepper	NN
7223	1284	66	;	;	:
7223	1284	67	if	if	IN
7223	1284	68	you	-PRON-	PRP
7223	1284	69	can	can	MD
7223	1284	70	use	use	VB
7223	1284	71	tarragon	tarragon	NNP
7223	1284	72	vinegar	vinegar	NN
7223	1284	73	so	so	RB
7223	1284	74	much	much	RB
7223	1284	75	the	the	DT
7223	1284	76	better	well	JJR
7223	1284	77	.	.	.
7223	1285	1	Clean	clean	VB
7223	1285	2	the	the	DT
7223	1285	3	sprats	sprat	NNS
7223	1285	4	,	,	,
7223	1285	5	remove	remove	VB
7223	1285	6	tails	tail	NNS
7223	1285	7	and	and	CC
7223	1285	8	heads	head	NNS
7223	1285	9	,	,	,
7223	1285	10	and	and	CC
7223	1285	11	lay	lie	VBD
7223	1285	12	them	-PRON-	PRP
7223	1285	13	in	in	IN
7223	1285	14	a	a	DT
7223	1285	15	deep	deep	JJ
7223	1285	16	dish	dish	NN
7223	1285	17	.	.	.
7223	1286	1	Take	take	VB
7223	1286	2	your	-PRON-	PRP$
7223	1286	3	liquor	liquor	NN
7223	1286	4	and	and	CC
7223	1286	5	pour	pour	VB
7223	1286	6	it	-PRON-	PRP
7223	1286	7	over	over	IN
7223	1286	8	the	the	DT
7223	1286	9	fish	fish	NN
7223	1286	10	,	,	,
7223	1286	11	tie	tie	VB
7223	1286	12	a	a	DT
7223	1286	13	large	large	JJ
7223	1286	14	paper	paper	NN
7223	1286	15	over	over	IN
7223	1286	16	all	all	DT
7223	1286	17	,	,	,
7223	1286	18	and	and	CC
7223	1286	19	let	let	VB
7223	1286	20	them	-PRON-	PRP
7223	1286	21	bake	bake	VB
7223	1286	22	in	in	IN
7223	1286	23	a	a	DT
7223	1286	24	cool	cool	JJ
7223	1286	25	oven	oven	NN
7223	1286	26	for	for	IN
7223	1286	27	two	two	CD
7223	1286	28	or	or	CC
7223	1286	29	three	three	CD
7223	1286	30	hours	hour	NNS
7223	1286	31	;	;	:
7223	1286	32	or	or	CC
7223	1286	33	cook	cook	VB
7223	1286	34	them	-PRON-	PRP
7223	1286	35	in	in	IN
7223	1286	36	a	a	DT
7223	1286	37	double	double	JJ
7223	1286	38	saucepan	saucepan	NN
7223	1286	39	;	;	:
7223	1286	40	in	in	IN
7223	1286	41	any	any	DT
7223	1286	42	case	case	NN
7223	1286	43	do	do	VB
7223	1286	44	them	-PRON-	PRP
7223	1286	45	very	very	RB
7223	1286	46	slowly	slowly	RB
7223	1286	47	.	.	.
7223	1287	1	Put	put	VB
7223	1287	2	aside	aside	RB
7223	1287	3	to	to	IN
7223	1287	4	cool	cool	JJ
7223	1287	5	,	,	,
7223	1287	6	and	and	CC
7223	1287	7	take	take	VB
7223	1287	8	out	out	RP
7223	1287	9	the	the	DT
7223	1287	10	fish	fish	NN
7223	1287	11	to	to	TO
7223	1287	12	use	use	VB
7223	1287	13	as	as	RB
7223	1287	14	required	require	VBN
7223	1287	15	.	.	.
7223	1288	1	They	-PRON-	PRP
7223	1288	2	will	will	MD
7223	1288	3	keep	keep	VB
7223	1288	4	good	good	JJ
7223	1288	5	four	four	CD
7223	1288	6	weeks	week	NNS
7223	1288	7	.	.	.
7223	1289	1	TO	to	TO
7223	1289	2	KEEP	KEEP	NNP
7223	1289	3	MACKEREL	MACKEREL	NNP
7223	1289	4	FOR	for	IN
7223	1289	5	A	a	DT
7223	1289	6	WEEK	week	NN
7223	1289	7	It	-PRON-	PRP
7223	1289	8	sometimes	sometimes	RB
7223	1289	9	happens	happen	VBZ
7223	1289	10	that	that	IN
7223	1289	11	you	-PRON-	PRP
7223	1289	12	can	can	MD
7223	1289	13	get	get	VB
7223	1289	14	a	a	DT
7223	1289	15	great	great	JJ
7223	1289	16	quantity	quantity	NN
7223	1289	17	of	of	IN
7223	1289	18	this	this	DT
7223	1289	19	fish	fish	NN
7223	1289	20	,	,	,
7223	1289	21	very	very	RB
7223	1289	22	fresh	fresh	JJ
7223	1289	23	,	,	,
7223	1289	24	cheaply	cheaply	RB
7223	1289	25	,	,	,
7223	1289	26	and	and	CC
7223	1289	27	wish	wish	VBP
7223	1289	28	to	to	TO
7223	1289	29	use	use	VB
7223	1289	30	it	-PRON-	PRP
7223	1289	31	later	later	RB
7223	1289	32	on	on	RB
7223	1289	33	.	.	.
7223	1290	1	Pickle	pickle	VB
7223	1290	2	it	-PRON-	PRP
7223	1290	3	thus	thus	RB
7223	1290	4	:	:	:
7223	1290	5	Boil	Boil	NNP
7223	1290	6	a	a	DT
7223	1290	7	pint	pint	NN
7223	1290	8	of	of	IN
7223	1290	9	vinegar	vinegar	NN
7223	1290	10	with	with	IN
7223	1290	11	six	six	CD
7223	1290	12	peppercorns	peppercorn	NNS
7223	1290	13	,	,	,
7223	1290	14	four	four	CD
7223	1290	15	cloves	clove	NNS
7223	1290	16	,	,	,
7223	1290	17	four	four	CD
7223	1290	18	bay	bay	NN
7223	1290	19	leaves	leave	NNS
7223	1290	20	,	,	,
7223	1290	21	a	a	DT
7223	1290	22	scrap	scrap	NN
7223	1290	23	of	of	IN
7223	1290	24	mace	mace	NN
7223	1290	25	,	,	,
7223	1290	26	a	a	DT
7223	1290	27	saltspoonful	saltspoonful	NN
7223	1290	28	of	of	IN
7223	1290	29	salt	salt	NN
7223	1290	30	,	,	,
7223	1290	31	and	and	CC
7223	1290	32	the	the	DT
7223	1290	33	same	same	JJ
7223	1290	34	of	of	IN
7223	1290	35	made	make	VBN
7223	1290	36	mustard	mustard	NN
7223	1290	37	.	.	.
7223	1291	1	When	when	WRB
7223	1291	2	this	this	DT
7223	1291	3	is	be	VBZ
7223	1291	4	boiled	boil	VBN
7223	1291	5	up	up	RP
7223	1291	6	put	put	VB
7223	1291	7	it	-PRON-	PRP
7223	1291	8	to	to	TO
7223	1291	9	cool	cool	VB
7223	1291	10	.	.	.
7223	1292	1	Lay	lay	VB
7223	1292	2	your	-PRON-	PRP$
7223	1292	3	mackerel	mackerel	NN
7223	1292	4	prepared	prepare	VBD
7223	1292	5	ready	ready	JJ
7223	1292	6	for	for	IN
7223	1292	7	eating	eat	VBG
7223	1292	8	,	,	,
7223	1292	9	and	and	CC
7223	1292	10	sprinkle	sprinkle	VB
7223	1292	11	on	on	IN
7223	1292	12	each	each	DT
7223	1292	13	piece	piece	NN
7223	1292	14	some	some	DT
7223	1292	15	salt	salt	NN
7223	1292	16	,	,	,
7223	1292	17	and	and	CC
7223	1292	18	minced	mince	VBN
7223	1292	19	thyme	thyme	NNS
7223	1292	20	.	.	.
7223	1293	1	It	-PRON-	PRP
7223	1293	2	may	may	MD
7223	1293	3	be	be	VB
7223	1293	4	an	an	DT
7223	1293	5	hour	hour	NN
7223	1293	6	before	before	IN
7223	1293	7	using	use	VBG
7223	1293	8	.	.	.
7223	1294	1	Then	then	RB
7223	1294	2	fry	fry	VB
7223	1294	3	the	the	DT
7223	1294	4	fish	fish	NN
7223	1294	5	,	,	,
7223	1294	6	lifting	lift	VBG
7223	1294	7	each	each	DT
7223	1294	8	piece	piece	NN
7223	1294	9	carefully	carefully	RB
7223	1294	10	into	into	IN
7223	1294	11	the	the	DT
7223	1294	12	hot	hot	JJ
7223	1294	13	fat	fat	NN
7223	1294	14	.	.	.
7223	1295	1	When	when	WRB
7223	1295	2	fried	fry	VBN
7223	1295	3	lay	lie	VBD
7223	1295	4	the	the	DT
7223	1295	5	fish	fish	NN
7223	1295	6	in	in	IN
7223	1295	7	a	a	DT
7223	1295	8	deep	deep	JJ
7223	1295	9	dish	dish	NN
7223	1295	10	,	,	,
7223	1295	11	and	and	CC
7223	1295	12	pour	pour	VB
7223	1295	13	on	on	IN
7223	1295	14	each	each	DT
7223	1295	15	piece	piece	NN
7223	1295	16	your	-PRON-	PRP$
7223	1295	17	vinegar	vinegar	NN
7223	1295	18	liquor	liquor	NN
7223	1295	19	till	till	IN
7223	1295	20	all	all	DT
7223	1295	21	is	be	VBZ
7223	1295	22	covered	cover	VBN
7223	1295	23	.	.	.
7223	1296	1	Cover	cover	VB
7223	1296	2	over	over	RP
7223	1296	3	with	with	IN
7223	1296	4	paper	paper	NN
7223	1296	5	such	such	JJ
7223	1296	6	as	as	IN
7223	1296	7	you	-PRON-	PRP
7223	1296	8	use	use	VBP
7223	1296	9	for	for	IN
7223	1296	10	jam	jam	NNP
7223	1296	11	pots	pot	NNS
7223	1296	12	,	,	,
7223	1296	13	well	well	RB
7223	1296	14	tied	tie	VBN
7223	1296	15	down	down	RP
7223	1296	16	.	.	.
7223	1297	1	You	-PRON-	PRP
7223	1297	2	can	can	MD
7223	1297	3	afterwards	afterwards	RB
7223	1297	4	heat	heat	VB
7223	1297	5	the	the	DT
7223	1297	6	fish	fish	NN
7223	1297	7	as	as	IN
7223	1297	8	you	-PRON-	PRP
7223	1297	9	require	require	VBP
7223	1297	10	.	.	.
7223	1298	1	A	a	DT
7223	1298	2	BROWN	brown	JJ
7223	1298	3	DISH	DISH	NNS
7223	1298	4	OF	of	IN
7223	1298	5	FISH	FISH	NNS
7223	1298	6	Take	take	VB
7223	1298	7	your	-PRON-	PRP$
7223	1298	8	fish	fish	NN
7223	1298	9	,	,	,
7223	1298	10	which	which	WDT
7223	1298	11	should	should	MD
7223	1298	12	be	be	VB
7223	1298	13	herring	herring	JJ
7223	1298	14	or	or	CC
7223	1298	15	mackerel	mackerel	NN
7223	1298	16	,	,	,
7223	1298	17	relieve	relieve	VB
7223	1298	18	it	-PRON-	PRP
7223	1298	19	of	of	IN
7223	1298	20	the	the	DT
7223	1298	21	bones	bone	NNS
7223	1298	22	,	,	,
7223	1298	23	skin	skin	NN
7223	1298	24	and	and	CC
7223	1298	25	fins	fin	NNS
7223	1298	26	,	,	,
7223	1298	27	which	which	WDT
7223	1298	28	you	-PRON-	PRP
7223	1298	29	must	must	MD
7223	1298	30	put	put	VB
7223	1298	31	to	to	IN
7223	1298	32	boil	boil	NN
7223	1298	33	for	for	IN
7223	1298	34	three	three	CD
7223	1298	35	quarters	quarter	NNS
7223	1298	36	of	of	IN
7223	1298	37	an	an	DT
7223	1298	38	hour	hour	NN
7223	1298	39	in	in	IN
7223	1298	40	water	water	NN
7223	1298	41	,	,	,
7223	1298	42	with	with	IN
7223	1298	43	pepper	pepper	NN
7223	1298	44	and	and	CC
7223	1298	45	salt	salt	NN
7223	1298	46	.	.	.
7223	1299	1	After	after	IN
7223	1299	2	that	that	DT
7223	1299	3	time	time	NN
7223	1299	4	strain	strain	VB
7223	1299	5	off	off	RP
7223	1299	6	the	the	DT
7223	1299	7	liquor	liquor	NN
7223	1299	8	,	,	,
7223	1299	9	and	and	CC
7223	1299	10	add	add	VB
7223	1299	11	to	to	IN
7223	1299	12	it	-PRON-	PRP
7223	1299	13	enough	enough	JJ
7223	1299	14	browning	brown	VBG
7223	1299	15	to	to	TO
7223	1299	16	color	color	VB
7223	1299	17	it	-PRON-	PRP
7223	1299	18	well	well	RB
7223	1299	19	.	.	.
7223	1300	1	Then	then	RB
7223	1300	2	brown	brown	JJ
7223	1300	3	quarter	quarter	NN
7223	1300	4	of	of	IN
7223	1300	5	a	a	DT
7223	1300	6	pound	pound	NN
7223	1300	7	of	of	IN
7223	1300	8	butter	butter	NN
7223	1300	9	and	and	CC
7223	1300	10	knead	knead	NN
7223	1300	11	into	into	IN
7223	1300	12	it	-PRON-	PRP
7223	1300	13	two	two	CD
7223	1300	14	tablespoonfuls	tablespoonful	NNS
7223	1300	15	of	of	IN
7223	1300	16	flour	flour	NN
7223	1300	17	,	,	,
7223	1300	18	add	add	VB
7223	1300	19	it	-PRON-	PRP
7223	1300	20	,	,	,
7223	1300	21	when	when	WRB
7223	1300	22	well	well	RB
7223	1300	23	mixed	mixed	JJ
7223	1300	24	,	,	,
7223	1300	25	to	to	IN
7223	1300	26	your	-PRON-	PRP$
7223	1300	27	liquor	liquor	NN
7223	1300	28	,	,	,
7223	1300	29	with	with	IN
7223	1300	30	salt	salt	NN
7223	1300	31	and	and	CC
7223	1300	32	pepper	pepper	NN
7223	1300	33	,	,	,
7223	1300	34	a	a	DT
7223	1300	35	piece	piece	NN
7223	1300	36	of	of	IN
7223	1300	37	lemon	lemon	NN
7223	1300	38	peel	peel	NN
7223	1300	39	,	,	,
7223	1300	40	and	and	CC
7223	1300	41	a	a	DT
7223	1300	42	dust	dust	NN
7223	1300	43	of	of	IN
7223	1300	44	mixed	mixed	JJ
7223	1300	45	spice	spice	NN
7223	1300	46	.	.	.
7223	1301	1	Bring	bring	VB
7223	1301	2	all	all	PDT
7223	1301	3	this	this	DT
7223	1301	4	to	to	IN
7223	1301	5	the	the	DT
7223	1301	6	boil	boil	NN
7223	1301	7	and	and	CC
7223	1301	8	drop	drop	VB
7223	1301	9	in	in	IN
7223	1301	10	your	-PRON-	PRP$
7223	1301	11	fish	fish	NN
7223	1301	12	.	.	.
7223	1302	1	(	(	-LRB-
7223	1302	2	Cut	Cut	NNP
7223	1302	3	in	in	IN
7223	1302	4	neat	neat	JJ
7223	1302	5	fillets	fillet	NNS
7223	1302	6	.	.	.
7223	1302	7	)	)	-RRB-
7223	1303	1	Let	let	VB
7223	1303	2	them	-PRON-	PRP
7223	1303	3	simmer	simmer	VB
7223	1303	4	for	for	IN
7223	1303	5	twenty	twenty	CD
7223	1303	6	minutes	minute	NNS
7223	1303	7	,	,	,
7223	1303	8	and	and	CC
7223	1303	9	if	if	IN
7223	1303	10	too	too	RB
7223	1303	11	dry	dry	JJ
7223	1303	12	pour	pour	NN
7223	1303	13	in	in	IN
7223	1303	14	some	some	DT
7223	1303	15	darkly	darkly	RB
7223	1303	16	colored	colored	JJ
7223	1303	17	gravy	gravy	NN
7223	1303	18	.	.	.
7223	1304	1	Just	just	RB
7223	1304	2	before	before	IN
7223	1304	3	you	-PRON-	PRP
7223	1304	4	wish	wish	VBP
7223	1304	5	to	to	TO
7223	1304	6	serve	serve	VB
7223	1304	7	add	add	VB
7223	1304	8	a	a	DT
7223	1304	9	good	good	JJ
7223	1304	10	wine	wine	NN
7223	1304	11	glass	glass	NN
7223	1304	12	of	of	IN
7223	1304	13	claret	claret	NN
7223	1304	14	,	,	,
7223	1304	15	or	or	CC
7223	1304	16	of	of	IN
7223	1304	17	Burgundy	Burgundy	NNP
7223	1304	18	,	,	,
7223	1304	19	take	take	VB
7223	1304	20	out	out	RP
7223	1304	21	the	the	DT
7223	1304	22	lemon	lemon	NN
7223	1304	23	peel	peel	NN
7223	1304	24	,	,	,
7223	1304	25	and	and	CC
7223	1304	26	pour	pour	VB
7223	1304	27	all	all	DT
7223	1304	28	on	on	IN
7223	1304	29	a	a	DT
7223	1304	30	hot	hot	JJ
7223	1304	31	dish	dish	NN
7223	1304	32	.	.	.
7223	1305	1	If	if	IN
7223	1305	2	you	-PRON-	PRP
7223	1305	3	do	do	VBP
7223	1305	4	not	not	RB
7223	1305	5	wish	wish	VB
7223	1305	6	to	to	TO
7223	1305	7	put	put	VB
7223	1305	8	wine	wine	NN
7223	1305	9	,	,	,
7223	1305	10	the	the	DT
7223	1305	11	flavor	flavor	NN
7223	1305	12	of	of	IN
7223	1305	13	the	the	DT
7223	1305	14	sauce	sauce	NN
7223	1305	15	is	be	VBZ
7223	1305	16	very	very	RB
7223	1305	17	excellent	excellent	JJ
7223	1305	18	if	if	IN
7223	1305	19	you	-PRON-	PRP
7223	1305	20	stir	stir	VBP
7223	1305	21	into	into	IN
7223	1305	22	it	-PRON-	PRP
7223	1305	23	a	a	DT
7223	1305	24	dessertspoonful	dessertspoonful	NN
7223	1305	25	of	of	IN
7223	1305	26	mushroom	mushroom	NN
7223	1305	27	ketchup	ketchup	NN
7223	1305	28	,	,	,
7223	1305	29	or	or	CC
7223	1305	30	a	a	DT
7223	1305	31	teaspoonful	teaspoonful	NN
7223	1305	32	of	of	IN
7223	1305	33	soy	soy	NN
7223	1305	34	.	.	.
7223	1306	1	This	this	DT
7223	1306	2	brown	brown	JJ
7223	1306	3	fish	fish	NN
7223	1306	4	is	be	VBZ
7223	1306	5	nice	nice	JJ
7223	1306	6	to	to	TO
7223	1306	7	follow	follow	VB
7223	1306	8	a	a	DT
7223	1306	9	white	white	JJ
7223	1306	10	soup	soup	NN
7223	1306	11	.	.	.
7223	1307	1	BAKED	baked	JJ
7223	1307	2	HADDOCKS	haddock	NNS
7223	1307	3	Take	take	VBP
7223	1307	4	all	all	PDT
7223	1307	5	the	the	DT
7223	1307	6	trimmings	trimming	NNS
7223	1307	7	of	of	IN
7223	1307	8	two	two	CD
7223	1307	9	good	good	JJ
7223	1307	10	sized	sized	JJ
7223	1307	11	haddocks	haddock	NNS
7223	1307	12	,	,	,
7223	1307	13	cover	cover	VB
7223	1307	14	them	-PRON-	PRP
7223	1307	15	with	with	IN
7223	1307	16	milk	milk	NN
7223	1307	17	and	and	CC
7223	1307	18	water	water	NN
7223	1307	19	,	,	,
7223	1307	20	and	and	CC
7223	1307	21	put	put	VBD
7223	1307	22	them	-PRON-	PRP
7223	1307	23	to	to	IN
7223	1307	24	simmer	simmer	NN
7223	1307	25	.	.	.
7223	1308	1	Add	Add	NNP
7223	1308	2	chopped	chop	VBD
7223	1308	3	parsley	parsley	NN
7223	1308	4	,	,	,
7223	1308	5	a	a	DT
7223	1308	6	chopped	chop	VBN
7223	1308	7	shallot	shallot	NN
7223	1308	8	,	,	,
7223	1308	9	pepper	pepper	NN
7223	1308	10	and	and	CC
7223	1308	11	salt	salt	NN
7223	1308	12	.	.	.
7223	1309	1	Cut	cut	VB
7223	1309	2	each	each	DT
7223	1309	3	fish	fish	NN
7223	1309	4	in	in	IN
7223	1309	5	half	half	NN
7223	1309	6	across	across	RB
7223	1309	7	,	,	,
7223	1309	8	and	and	CC
7223	1309	9	lay	lie	VBD
7223	1309	10	them	-PRON-	PRP
7223	1309	11	in	in	IN
7223	1309	12	the	the	DT
7223	1309	13	bottom	bottom	NN
7223	1309	14	of	of	IN
7223	1309	15	a	a	DT
7223	1309	16	pie	pie	NN
7223	1309	17	dish	dish	NN
7223	1309	18	,	,	,
7223	1309	19	sprinkle	sprinkle	VBP
7223	1309	20	breadcrumbs	breadcrumb	NNS
7223	1309	21	,	,	,
7223	1309	22	pats	pat	NNS
7223	1309	23	of	of	IN
7223	1309	24	butter	butter	NN
7223	1309	25	,	,	,
7223	1309	26	pepper	pepper	NN
7223	1309	27	and	and	CC
7223	1309	28	salt	salt	NN
7223	1309	29	,	,	,
7223	1309	30	between	between	IN
7223	1309	31	and	and	CC
7223	1309	32	on	on	IN
7223	1309	33	each	each	DT
7223	1309	34	piece	piece	NN
7223	1309	35	.	.	.
7223	1310	1	Fill	fill	VB
7223	1310	2	up	up	RP
7223	1310	3	the	the	DT
7223	1310	4	dish	dish	NN
7223	1310	5	with	with	IN
7223	1310	6	water	water	NN
7223	1310	7	or	or	CC
7223	1310	8	milk	milk	NN
7223	1310	9	,	,	,
7223	1310	10	adding	add	VBG
7223	1310	11	the	the	DT
7223	1310	12	simmered	simmered	JJ
7223	1310	13	and	and	CC
7223	1310	14	strained	strained	JJ
7223	1310	15	liquor	liquor	NN
7223	1310	16	from	from	IN
7223	1310	17	the	the	DT
7223	1310	18	trimmings	trimming	NNS
7223	1310	19	.	.	.
7223	1311	1	Bake	bake	VB
7223	1311	2	gently	gently	RB
7223	1311	3	for	for	IN
7223	1311	4	an	an	DT
7223	1311	5	hour	hour	NN
7223	1311	6	,	,	,
7223	1311	7	and	and	CC
7223	1311	8	when	when	WRB
7223	1311	9	brown	brown	JJ
7223	1311	10	on	on	IN
7223	1311	11	top	top	NN
7223	1311	12	add	add	VBP
7223	1311	13	more	more	JJR
7223	1311	14	breadcrumbs	breadcrumb	NNS
7223	1311	15	,	,	,
7223	1311	16	and	and	CC
7223	1311	17	pats	pat	NNS
7223	1311	18	of	of	IN
7223	1311	19	butter	butter	NN
7223	1311	20	.	.	.
7223	1312	1	FILLETED	filleted	JJ
7223	1312	2	SOLES	sol	NNS
7223	1312	3	AU	AU	NNP
7223	1312	4	FROMAGE	FROMAGE	NNP
7223	1312	5	Boil	Boil	NNP
7223	1312	6	the	the	DT
7223	1312	7	filleted	filleted	JJ
7223	1312	8	soles	sol	NNS
7223	1312	9	in	in	IN
7223	1312	10	water	water	NN
7223	1312	11	.	.	.
7223	1313	1	Make	make	VB
7223	1313	2	a	a	DT
7223	1313	3	sauce	sauce	NN
7223	1313	4	with	with	IN
7223	1313	5	butter	butter	NN
7223	1313	6	.	.	.
7223	1314	1	One	one	CD
7223	1314	2	spoonful	spoonful	NN
7223	1314	3	of	of	IN
7223	1314	4	flour	flour	NN
7223	1314	5	--	--	:
7223	1314	6	milk	milk	NN
7223	1314	7	,	,	,
7223	1314	8	pepper	pepper	NN
7223	1314	9	and	and	CC
7223	1314	10	salt	salt	NN
7223	1314	11	,	,	,
7223	1314	12	powdered	powdered	JJ
7223	1314	13	cheese	cheese	NN
7223	1314	14	(	(	-LRB-
7223	1314	15	Cheddar	Cheddar	NNP
7223	1314	16	)	)	-RRB-
7223	1314	17	.	.	.
7223	1315	1	Boil	Boil	NNP
7223	1315	2	it	-PRON-	PRP
7223	1315	3	,	,	,
7223	1315	4	adding	add	VBG
7223	1315	5	some	some	DT
7223	1315	6	washed	wash	VBN
7223	1315	7	and	and	CC
7223	1315	8	chopped	chop	VBD
7223	1315	9	mushrooms	mushroom	NNS
7223	1315	10	and	and	CC
7223	1315	11	a	a	DT
7223	1315	12	little	little	JJ
7223	1315	13	cream	cream	NN
7223	1315	14	.	.	.
7223	1316	1	Put	put	VB
7223	1316	2	the	the	DT
7223	1316	3	filets	filet	NNS
7223	1316	4	on	on	IN
7223	1316	5	a	a	DT
7223	1316	6	dish	dish	NN
7223	1316	7	and	and	CC
7223	1316	8	pour	pour	VB
7223	1316	9	them	-PRON-	PRP
7223	1316	10	over	over	IN
7223	1316	11	the	the	DT
7223	1316	12	sauce	sauce	NN
7223	1316	13	.	.	.
7223	1317	1	Leave	leave	VB
7223	1317	2	it	-PRON-	PRP
7223	1317	3	about	about	IN
7223	1317	4	a	a	DT
7223	1317	5	quarter	quarter	NN
7223	1317	6	of	of	IN
7223	1317	7	an	an	DT
7223	1317	8	hour	hour	NN
7223	1317	9	in	in	IN
7223	1317	10	the	the	DT
7223	1317	11	oven	oven	NN
7223	1317	12	,	,	,
7223	1317	13	so	so	IN
7223	1317	14	that	that	IN
7223	1317	15	it	-PRON-	PRP
7223	1317	16	becomes	become	VBZ
7223	1317	17	slightly	slightly	RB
7223	1317	18	browned	brown	VBN
7223	1317	19	.	.	.
7223	1318	1	[	[	-LRB-
7223	1318	2	_	_	NNP
7223	1318	3	Mdlle	Mdlle	NNP
7223	1318	4	.	.	.
7223	1319	1	Spreakers	spreaker	NNS
7223	1319	2	.	.	.
7223	1319	3	_	_	NNP
7223	1319	4	]	]	-RRB-
7223	1319	5	FILLETED	FILLETED	NNP
7223	1319	6	FISH	FISH	NNP
7223	1319	7	,	,	,
7223	1319	8	WITH	with	IN
7223	1319	9	WHITE	WHITE	NNP
7223	1319	10	SAUCE	SAUCE	VBN
7223	1319	11	AND	and	CC
7223	1319	12	TOMATOES	TOMATOES	NNP
7223	1319	13	Brown	Brown	NNP
7223	1319	14	two	two	CD
7223	1319	15	onions	onion	NNS
7223	1319	16	in	in	IN
7223	1319	17	butter	butter	NN
7223	1319	18	,	,	,
7223	1319	19	and	and	CC
7223	1319	20	add	add	VB
7223	1319	21	a	a	DT
7223	1319	22	spray	spray	NN
7223	1319	23	of	of	IN
7223	1319	24	parsley	parsley	NN
7223	1319	25	,	,	,
7223	1319	26	half	half	PDT
7223	1319	27	a	a	DT
7223	1319	28	pound	pound	NN
7223	1319	29	of	of	IN
7223	1319	30	tomatoes	tomato	NNS
7223	1319	31	and	and	CC
7223	1319	32	a	a	DT
7223	1319	33	claret	claret	NN
7223	1319	34	glassful	glassful	JJ
7223	1319	35	of	of	IN
7223	1319	36	white	white	JJ
7223	1319	37	wine	wine	NN
7223	1319	38	.	.	.
7223	1320	1	Let	let	VB
7223	1320	2	this	this	DT
7223	1320	3	simmer	simmer	NN
7223	1320	4	for	for	IN
7223	1320	5	half	half	PDT
7223	1320	6	an	an	DT
7223	1320	7	hour	hour	NN
7223	1320	8	,	,	,
7223	1320	9	and	and	CC
7223	1320	10	then	then	RB
7223	1320	11	pass	pass	VB
7223	1320	12	it	-PRON-	PRP
7223	1320	13	through	through	IN
7223	1320	14	the	the	DT
7223	1320	15	tammy	tammy	NNP
7223	1320	16	.	.	.
7223	1321	1	Then	then	RB
7223	1321	2	fry	fry	VB
7223	1321	3	half	half	PDT
7223	1321	4	a	a	DT
7223	1321	5	pound	pound	NN
7223	1321	6	of	of	IN
7223	1321	7	mushrooms	mushroom	NNS
7223	1321	8	,	,	,
7223	1321	9	and	and	CC
7223	1321	10	add	add	VB
7223	1321	11	them	-PRON-	PRP
7223	1321	12	and	and	CC
7223	1321	13	their	-PRON-	PRP$
7223	1321	14	liquor	liquor	NN
7223	1321	15	to	to	IN
7223	1321	16	the	the	DT
7223	1321	17	sauce	sauce	NN
7223	1321	18	,	,	,
7223	1321	19	thickening	thicken	VBG
7223	1321	20	it	-PRON-	PRP
7223	1321	21	,	,	,
7223	1321	22	if	if	IN
7223	1321	23	necessary	necessary	JJ
7223	1321	24	,	,	,
7223	1321	25	with	with	IN
7223	1321	26	a	a	DT
7223	1321	27	little	little	JJ
7223	1321	28	cornflour	cornflour	NN
7223	1321	29	.	.	.
7223	1322	1	A	a	DT
7223	1322	2	great	great	JJ
7223	1322	3	improvement	improvement	NN
7223	1322	4	is	be	VBZ
7223	1322	5	a	a	DT
7223	1322	6	little	little	JJ
7223	1322	7	liebig	liebig	NN
7223	1322	8	.	.	.
7223	1323	1	Place	place	VB
7223	1323	2	your	-PRON-	PRP$
7223	1323	3	fish	fish	NN
7223	1323	4	in	in	IN
7223	1323	5	the	the	DT
7223	1323	6	oven	oven	NN
7223	1323	7	,	,	,
7223	1323	8	and	and	CC
7223	1323	9	cook	cook	VB
7223	1323	10	it	-PRON-	PRP
7223	1323	11	gently	gently	RB
7223	1323	12	in	in	IN
7223	1323	13	butter	butter	NN
7223	1323	14	,	,	,
7223	1323	15	with	with	IN
7223	1323	16	pepper	pepper	NN
7223	1323	17	and	and	CC
7223	1323	18	salt	salt	NN
7223	1323	19	.	.	.
7223	1324	1	When	when	WRB
7223	1324	2	it	-PRON-	PRP
7223	1324	3	is	be	VBZ
7223	1324	4	done	do	VBN
7223	1324	5	,	,	,
7223	1324	6	serve	serve	VB
7223	1324	7	it	-PRON-	PRP
7223	1324	8	with	with	IN
7223	1324	9	the	the	DT
7223	1324	10	sauce	sauce	NN
7223	1324	11	poured	pour	VBD
7223	1324	12	over	over	IN
7223	1324	13	it	-PRON-	PRP
7223	1324	14	.	.	.
7223	1325	1	[	[	-LRB-
7223	1325	2	_	_	NNP
7223	1325	3	Madame	Madame	NNP
7223	1325	4	Vandervalle	Vandervalle	NNP
7223	1325	5	.	.	.
7223	1325	6	_	_	NNP
7223	1325	7	]	]	-RRB-
7223	1325	8	THE	the	DT
7223	1325	9	MILLER	MILLER	NNP
7223	1325	10	'S	's	POS
7223	1325	11	COD	COD	NNP
7223	1325	12	(	(	-LRB-
7223	1325	13	Cabillaud	cabillaud	NN
7223	1325	14	meunier	meunier	NN
7223	1325	15	)	)	-RRB-
7223	1325	16	Cut	cut	VB
7223	1325	17	your	-PRON-	PRP$
7223	1325	18	cod	cod	NN
7223	1325	19	in	in	IN
7223	1325	20	slices	slice	NNS
7223	1325	21	,	,	,
7223	1325	22	and	and	CC
7223	1325	23	roll	roll	VB
7223	1325	24	them	-PRON-	PRP
7223	1325	25	in	in	IN
7223	1325	26	flour	flour	NN
7223	1325	27	.	.	.
7223	1326	1	Put	put	VB
7223	1326	2	them	-PRON-	PRP
7223	1326	3	to	to	TO
7223	1326	4	fry	fry	VB
7223	1326	5	in	in	IN
7223	1326	6	a	a	DT
7223	1326	7	good	good	JJ
7223	1326	8	piece	piece	NN
7223	1326	9	of	of	IN
7223	1326	10	butter	butter	NN
7223	1326	11	,	,	,
7223	1326	12	adding	add	VBG
7223	1326	13	chopped	chop	VBN
7223	1326	14	parsley	parsley	NN
7223	1326	15	,	,	,
7223	1326	16	pepper	pepper	NN
7223	1326	17	and	and	CC
7223	1326	18	salt	salt	NN
7223	1326	19	,	,	,
7223	1326	20	and	and	CC
7223	1326	21	the	the	DT
7223	1326	22	juice	juice	NN
7223	1326	23	of	of	IN
7223	1326	24	one	one	CD
7223	1326	25	lemon	lemon	NN
7223	1326	26	.	.	.
7223	1327	1	This	this	DT
7223	1327	2	is	be	VBZ
7223	1327	3	very	very	RB
7223	1327	4	good	good	JJ
7223	1327	5	,	,	,
7223	1327	6	if	if	IN
7223	1327	7	served	serve	VBN
7223	1327	8	in	in	IN
7223	1327	9	the	the	DT
7223	1327	10	dish	dish	NN
7223	1327	11	that	that	IN
7223	1327	12	it	-PRON-	PRP
7223	1327	13	is	be	VBZ
7223	1327	14	cooked	cook	VBN
7223	1327	15	in	in	IN
7223	1327	16	.	.	.
7223	1328	1	DUTCH	DUTCH	NNP
7223	1328	2	HERRINGS	HERRINGS	NNP
7223	1328	3	(	(	-LRB-
7223	1328	4	A	a	DT
7223	1328	5	cold	cold	JJ
7223	1328	6	dish	dish	NN
7223	1328	7	)	)	-RRB-
7223	1328	8	Take	take	VB
7223	1328	9	some	some	DT
7223	1328	10	Dutch	Dutch	NNPS
7223	1328	11	,	,	,
7223	1328	12	or	or	CC
7223	1328	13	some	some	DT
7223	1328	14	salted	salt	VBN
7223	1328	15	herrings	herring	NNS
7223	1328	16	,	,	,
7223	1328	17	and	and	CC
7223	1328	18	remove	remove	VB
7223	1328	19	the	the	DT
7223	1328	20	skin	skin	NN
7223	1328	21	,	,	,
7223	1328	22	backbones	backbone	NNS
7223	1328	23	,	,	,
7223	1328	24	etc	etc	FW
7223	1328	25	.	.	.
7223	1329	1	Lay	lay	VB
7223	1329	2	the	the	DT
7223	1329	3	fish	fish	NN
7223	1329	4	in	in	IN
7223	1329	5	milk	milk	NN
7223	1329	6	for	for	IN
7223	1329	7	at	at	RB
7223	1329	8	least	least	JJS
7223	1329	9	twenty	twenty	CD
7223	1329	10	-	-	HYPH
7223	1329	11	four	four	CD
7223	1329	12	hours	hour	NNS
7223	1329	13	to	to	TO
7223	1329	14	get	get	VB
7223	1329	15	the	the	DT
7223	1329	16	salt	salt	NN
7223	1329	17	out	out	RP
7223	1329	18	.	.	.
7223	1330	1	Make	make	VB
7223	1330	2	a	a	DT
7223	1330	3	mayonnaise	mayonnaise	NN
7223	1330	4	sauce	sauce	NN
7223	1330	5	,	,	,
7223	1330	6	adding	add	VBG
7223	1330	7	to	to	IN
7223	1330	8	it	-PRON-	PRP
7223	1330	9	the	the	DT
7223	1330	10	roe	roe	NN
7223	1330	11	from	from	IN
7223	1330	12	the	the	DT
7223	1330	13	herrings	herring	NNS
7223	1330	14	,	,	,
7223	1330	15	in	in	IN
7223	1330	16	small	small	JJ
7223	1330	17	pieces	piece	NNS
7223	1330	18	;	;	:
7223	1330	19	wipe	wipe	NN
7223	1330	20	and	and	CC
7223	1330	21	drain	drain	VB
7223	1330	22	the	the	DT
7223	1330	23	fish	fish	NN
7223	1330	24	,	,	,
7223	1330	25	and	and	CC
7223	1330	26	pour	pour	VB
7223	1330	27	over	over	IN
7223	1330	28	them	-PRON-	PRP
7223	1330	29	the	the	DT
7223	1330	30	sauce	sauce	NN
7223	1330	31	.	.	.
7223	1331	1	REMAINS	remain	NNS
7223	1331	2	OF	of	IN
7223	1331	3	COD	cod	NN
7223	1331	4	I	-PRON-	PRP
7223	1331	5	Take	take	VBP
7223	1331	6	your	-PRON-	PRP$
7223	1331	7	fish	fish	NN
7223	1331	8	,	,	,
7223	1331	9	and	and	CC
7223	1331	10	remove	remove	VB
7223	1331	11	all	all	DT
7223	1331	12	bones	bone	NNS
7223	1331	13	and	and	CC
7223	1331	14	skin	skin	NN
7223	1331	15	.	.	.
7223	1332	1	Put	put	VB
7223	1332	2	some	some	DT
7223	1332	3	butter	butter	NN
7223	1332	4	to	to	TO
7223	1332	5	brown	brown	VB
7223	1332	6	in	in	IN
7223	1332	7	a	a	DT
7223	1332	8	saucepan	saucepan	NN
7223	1332	9	,	,	,
7223	1332	10	and	and	CC
7223	1332	11	when	when	WRB
7223	1332	12	it	-PRON-	PRP
7223	1332	13	is	be	VBZ
7223	1332	14	colored	color	VBN
7223	1332	15	,	,	,
7223	1332	16	add	add	VB
7223	1332	17	the	the	DT
7223	1332	18	cod	cod	NN
7223	1332	19	,	,	,
7223	1332	20	sprinkling	sprinkle	VBG
7223	1332	21	in	in	IN
7223	1332	22	pepper	pepper	NN
7223	1332	23	and	and	CC
7223	1332	24	salt	salt	NN
7223	1332	25	and	and	CC
7223	1332	26	a	a	DT
7223	1332	27	good	good	JJ
7223	1332	28	thickening	thickening	NN
7223	1332	29	of	of	IN
7223	1332	30	grated	grate	VBN
7223	1332	31	breadcrumbs	breadcrumb	NNS
7223	1332	32	.	.	.
7223	1333	1	Let	let	VB
7223	1333	2	this	this	DT
7223	1333	3	all	all	DT
7223	1333	4	heat	heat	NN
7223	1333	5	gently	gently	RB
7223	1333	6	by	by	IN
7223	1333	7	the	the	DT
7223	1333	8	fire	fire	NN
7223	1333	9	and	and	CC
7223	1333	10	turn	turn	VB
7223	1333	11	it	-PRON-	PRP
7223	1333	12	into	into	IN
7223	1333	13	paper	paper	NN
7223	1333	14	cases	case	NNS
7223	1333	15	,	,	,
7223	1333	16	with	with	IN
7223	1333	17	chopped	chop	VBN
7223	1333	18	parsley	parsley	NN
7223	1333	19	on	on	IN
7223	1333	20	the	the	DT
7223	1333	21	top	top	NN
7223	1333	22	.	.	.
7223	1334	1	II	II	NNP
7223	1334	2	The	the	DT
7223	1334	3	above	above	JJ
7223	1334	4	recipe	recipe	NN
7223	1334	5	can	can	MD
7223	1334	6	be	be	VB
7223	1334	7	followed	follow	VBN
7223	1334	8	for	for	IN
7223	1334	9	making	make	VBG
7223	1334	10	fish	fish	NN
7223	1334	11	rissoles	rissole	NNS
7223	1334	12	,	,	,
7223	1334	13	but	but	CC
7223	1334	14	,	,	,
7223	1334	15	after	after	IN
7223	1334	16	having	have	VBG
7223	1334	17	mixed	mix	VBN
7223	1334	18	it	-PRON-	PRP
7223	1334	19	well	well	RB
7223	1334	20	,	,	,
7223	1334	21	let	let	VB
7223	1334	22	it	-PRON-	PRP
7223	1334	23	grow	grow	VB
7223	1334	24	cold	cold	JJ
7223	1334	25	.	.	.
7223	1335	1	Then	then	RB
7223	1335	2	form	form	VB
7223	1335	3	into	into	IN
7223	1335	4	balls	ball	NNS
7223	1335	5	,	,	,
7223	1335	6	roll	roll	VB
7223	1335	7	them	-PRON-	PRP
7223	1335	8	in	in	IN
7223	1335	9	breadcrumbs	breadcrumb	NNS
7223	1335	10	,	,	,
7223	1335	11	and	and	CC
7223	1335	12	throw	throw	VB
7223	1335	13	them	-PRON-	PRP
7223	1335	14	into	into	IN
7223	1335	15	boiling	boil	VBG
7223	1335	16	fat	fat	NN
7223	1335	17	.	.	.
7223	1336	1	III	III	NNP
7223	1336	2	Take	take	VB
7223	1336	3	all	all	PDT
7223	1336	4	the	the	DT
7223	1336	5	remains	remain	NNS
7223	1336	6	of	of	IN
7223	1336	7	the	the	DT
7223	1336	8	fish	fish	NN
7223	1336	9	and	and	CC
7223	1336	10	heat	heat	VB
7223	1336	11	them	-PRON-	PRP
7223	1336	12	in	in	IN
7223	1336	13	butter	butter	NN
7223	1336	14	.	.	.
7223	1337	1	Make	make	VB
7223	1337	2	some	some	DT
7223	1337	3	mashed	mash	VBN
7223	1337	4	potatoes	potato	NNS
7223	1337	5	,	,	,
7223	1337	6	and	and	CC
7223	1337	7	add	add	VB
7223	1337	8	to	to	IN
7223	1337	9	them	-PRON-	PRP
7223	1337	10	some	some	DT
7223	1337	11	white	white	JJ
7223	1337	12	sauce	sauce	NN
7223	1337	13	,	,	,
7223	1337	14	made	make	VBN
7223	1337	15	of	of	IN
7223	1337	16	flour	flour	NN
7223	1337	17	,	,	,
7223	1337	18	milk	milk	NN
7223	1337	19	and	and	CC
7223	1337	20	butter	butter	NN
7223	1337	21	.	.	.
7223	1338	1	Mix	mix	VB
7223	1338	2	this	this	DT
7223	1338	3	with	with	IN
7223	1338	4	the	the	DT
7223	1338	5	fish	fish	NN
7223	1338	6	,	,	,
7223	1338	7	so	so	IN
7223	1338	8	that	that	IN
7223	1338	9	it	-PRON-	PRP
7223	1338	10	is	be	VBZ
7223	1338	11	quite	quite	RB
7223	1338	12	moist	moist	JJ
7223	1338	13	,	,	,
7223	1338	14	and	and	CC
7223	1338	15	do	do	VBP
7223	1338	16	not	not	RB
7223	1338	17	forget	forget	VB
7223	1338	18	salt	salt	NN
7223	1338	19	and	and	CC
7223	1338	20	pepper	pepper	NN
7223	1338	21	.	.	.
7223	1339	1	Place	place	VB
7223	1339	2	the	the	DT
7223	1339	3	mixture	mixture	NN
7223	1339	4	in	in	IN
7223	1339	5	a	a	DT
7223	1339	6	fireproof	fireproof	JJ
7223	1339	7	dish	dish	NN
7223	1339	8	and	and	CC
7223	1339	9	sprinkle	sprinkle	VBP
7223	1339	10	breadcrumbs	breadcrumb	NNS
7223	1339	11	over	over	IN
7223	1339	12	it	-PRON-	PRP
7223	1339	13	.	.	.
7223	1340	1	Bake	bake	VB
7223	1340	2	for	for	IN
7223	1340	3	fifteen	fifteen	CD
7223	1340	4	minutes	minute	NNS
7223	1340	5	,	,	,
7223	1340	6	or	or	CC
7223	1340	7	till	till	IN
7223	1340	8	it	-PRON-	PRP
7223	1340	9	is	be	VBZ
7223	1340	10	hot	hot	JJ
7223	1340	11	through	through	IN
7223	1340	12	,	,	,
7223	1340	13	and	and	CC
7223	1340	14	serve	serve	VB
7223	1340	15	as	as	IN
7223	1340	16	it	-PRON-	PRP
7223	1340	17	is	be	VBZ
7223	1340	18	.	.	.
7223	1341	1	[	[	-LRB-
7223	1341	2	_	_	NNP
7223	1341	3	Mdlle	Mdlle	NNP
7223	1341	4	.	.	.
7223	1342	1	M.	M.	NNP
7223	1342	2	Schmidt	Schmidt	NNP
7223	1342	3	,	,	,
7223	1342	4	of	of	IN
7223	1342	5	Antwerp	Antwerp	NNP
7223	1342	6	.	.	.
7223	1342	7	_	_	NNP
7223	1342	8	]	]	-RRB-
7223	1342	9	*	*	NFP
7223	1342	10	*	*	NFP
7223	1342	11	*	*	NFP
7223	1342	12	*	*	NFP
7223	1342	13	*	*	NFP
7223	1342	14	PART	part	NN
7223	1342	15	II	ii	CD
7223	1342	16	The	the	DT
7223	1342	17	second	second	JJ
7223	1342	18	half	half	NN
7223	1342	19	of	of	IN
7223	1342	20	this	this	DT
7223	1342	21	little	little	JJ
7223	1342	22	book	book	NN
7223	1342	23	is	be	VBZ
7223	1342	24	composed	compose	VBN
7223	1342	25	chiefly	chiefly	RB
7223	1342	26	of	of	IN
7223	1342	27	recipes	recipe	NNS
7223	1342	28	for	for	IN
7223	1342	29	dishes	dish	NNS
7223	1342	30	that	that	WDT
7223	1342	31	can	can	MD
7223	1342	32	be	be	VB
7223	1342	33	made	make	VBN
7223	1342	34	in	in	IN
7223	1342	35	haste	haste	NN
7223	1342	36	,	,	,
7223	1342	37	and	and	CC
7223	1342	38	by	by	IN
7223	1342	39	the	the	DT
7223	1342	40	inexperienced	inexperienced	JJ
7223	1342	41	cook	cook	NN
7223	1342	42	.	.	.
7223	1343	1	But	but	CC
7223	1343	2	such	such	JJ
7223	1343	3	cook	cook	NN
7223	1343	4	can	can	MD
7223	1343	5	hardly	hardly	RB
7223	1343	6	pay	pay	VB
7223	1343	7	too	too	RB
7223	1343	8	much	much	JJ
7223	1343	9	attention	attention	NN
7223	1343	10	to	to	IN
7223	1343	11	details	detail	NNS
7223	1343	12	if	if	IN
7223	1343	13	she	-PRON-	PRP
7223	1343	14	does	do	VBZ
7223	1343	15	not	not	RB
7223	1343	16	wish	wish	VB
7223	1343	17	to	to	TO
7223	1343	18	revert	revert	VB
7223	1343	19	to	to	IN
7223	1343	20	an	an	DT
7223	1343	21	early	early	JJ
7223	1343	22	,	,	,
7223	1343	23	not	not	RB
7223	1343	24	to	to	TO
7223	1343	25	say	say	VB
7223	1343	26	feral	feral	JJ
7223	1343	27	type	type	NN
7223	1343	28	of	of	IN
7223	1343	29	cuisine	cuisine	NN
7223	1343	30	,	,	,
7223	1343	31	where	where	WRB
7223	1343	32	the	the	DT
7223	1343	33	roots	root	NNS
7223	1343	34	were	be	VBD
7223	1343	35	eaten	eat	VBN
7223	1343	36	raw	raw	JJ
7223	1343	37	while	while	IN
7223	1343	38	the	the	DT
7223	1343	39	meat	meat	NN
7223	1343	40	was	be	VBD
7223	1343	41	burnt	burn	VBN
7223	1343	42	.	.	.
7223	1344	1	Because	because	IN
7223	1344	2	your	-PRON-	PRP$
7223	1344	3	dining	dining	NN
7223	1344	4	-	-	HYPH
7223	1344	5	room	room	NN
7223	1344	6	furniture	furniture	NN
7223	1344	7	is	be	VBZ
7223	1344	8	Early	early	JJ
7223	1344	9	English	English	NNP
7223	1344	10	,	,	,
7223	1344	11	there	there	EX
7223	1344	12	is	be	VBZ
7223	1344	13	no	no	DT
7223	1344	14	reason	reason	NN
7223	1344	15	why	why	WRB
7223	1344	16	the	the	DT
7223	1344	17	cooking	cooking	NN
7223	1344	18	should	should	MD
7223	1344	19	be	be	VB
7223	1344	20	early	early	JJ
7223	1344	21	English	English	NNP
7223	1344	22	too	too	RB
7223	1344	23	.	.	.
7223	1345	1	And	and	CC
7223	1345	2	it	-PRON-	PRP
7223	1345	3	certainly	certainly	RB
7223	1345	4	will	will	MD
7223	1345	5	be	be	VB
7223	1345	6	,	,	,
7223	1345	7	unless	unless	IN
7223	1345	8	one	one	NN
7223	1345	9	takes	take	VBZ
7223	1345	10	great	great	JJ
7223	1345	11	trouble	trouble	NN
7223	1345	12	with	with	IN
7223	1345	13	detail	detail	NN
7223	1345	14	.	.	.
7223	1346	1	Let	let	VB
7223	1346	2	us	-PRON-	PRP
7223	1346	3	suppose	suppose	VB
7223	1346	4	that	that	IN
7223	1346	5	at	at	IN
7223	1346	6	7:30	7:30	CD
7223	1346	7	P.M.	P.M.	NNP
7223	1346	8	your	-PRON-	PRP$
7223	1346	9	husband	husband	NN
7223	1346	10	telephones	telephone	NNS
7223	1346	11	that	that	IN
7223	1346	12	he	-PRON-	PRP
7223	1346	13	is	be	VBZ
7223	1346	14	bringing	bring	VBG
7223	1346	15	a	a	DT
7223	1346	16	friend	friend	NN
7223	1346	17	to	to	TO
7223	1346	18	dine	dine	VB
7223	1346	19	at	at	IN
7223	1346	20	8	8	CD
7223	1346	21	.	.	.
7223	1347	1	Let	let	VB
7223	1347	2	us	-PRON-	PRP
7223	1347	3	suppose	suppose	VB
7223	1347	4	an	an	DT
7223	1347	5	even	even	RB
7223	1347	6	more	more	RBR
7223	1347	7	rash	rash	JJ
7223	1347	8	act	act	NN
7223	1347	9	.	.	.
7223	1348	1	He	-PRON-	PRP
7223	1348	2	arrives	arrive	VBZ
7223	1348	3	at	at	IN
7223	1348	4	7:15	7:15	CD
7223	1348	5	,	,	,
7223	1348	6	he	-PRON-	PRP
7223	1348	7	brings	bring	VBZ
7223	1348	8	a	a	DT
7223	1348	9	friend	friend	NN
7223	1348	10	:	:	:
7223	1348	11	you	-PRON-	PRP
7223	1348	12	perceive	perceive	VBP
7223	1348	13	the	the	DT
7223	1348	14	unexpressed	unexpressed	JJ
7223	1348	15	corollary	corollary	NN
7223	1348	16	that	that	IN
7223	1348	17	the	the	DT
7223	1348	18	dinner	dinner	NN
7223	1348	19	must	must	MD
7223	1348	20	be	be	VB
7223	1348	21	better	well	JJR
7223	1348	22	than	than	IN
7223	1348	23	usual	usual	JJ
7223	1348	24	.	.	.
7223	1349	1	In	in	IN
7223	1349	2	such	such	PDT
7223	1349	3	a	a	DT
7223	1349	4	moment	moment	NN
7223	1349	5	of	of	IN
7223	1349	6	poignant	poignant	JJ
7223	1349	7	surprise	surprise	NN
7223	1349	8	,	,	,
7223	1349	9	let	let	MD
7223	1349	10	fly	fly	VB
7223	1349	11	your	-PRON-	PRP$
7223	1349	12	best	good	JJS
7223	1349	13	smile	smile	NN
7223	1349	14	(	(	-LRB-
7223	1349	15	the	the	DT
7223	1349	16	kind	kind	NN
7223	1349	17	that	that	WDT
7223	1349	18	is	be	VBZ
7223	1349	19	practiced	practice	VBN
7223	1349	20	by	by	IN
7223	1349	21	bachelors	bachelor	NNS
7223	1349	22	'	'	POS
7223	1349	23	widows	widow	NNS
7223	1349	24	)	)	-RRB-
7223	1349	25	and	and	CC
7223	1349	26	say	say	VBP
7223	1349	27	"	"	``
7223	1349	28	I	-PRON-	PRP
7223	1349	29	am	be	VBP
7223	1349	30	delighted	delighted	JJ
7223	1349	31	you	-PRON-	PRP
7223	1349	32	have	have	VBP
7223	1349	33	come	come	VBN
7223	1349	34	like	like	IN
7223	1349	35	this	this	DT
7223	1349	36	;	;	:
7223	1349	37	do	do	VBP
7223	1349	38	you	-PRON-	PRP
7223	1349	39	mind	mind	VB
7223	1349	40	eight	eight	CD
7223	1349	41	or	or	CC
7223	1349	42	a	a	DT
7223	1349	43	quarter	quarter	NN
7223	1349	44	past	past	NN
7223	1349	45	for	for	IN
7223	1349	46	dinner	dinner	NN
7223	1349	47	?	?	.
7223	1349	48	"	"	''
7223	1350	1	Then	then	RB
7223	1350	2	melt	melt	VB
7223	1350	3	away	away	RB
7223	1350	4	to	to	IN
7223	1350	5	the	the	DT
7223	1350	6	cook	cook	NN
7223	1350	7	with	with	IN
7223	1350	8	this	this	DT
7223	1350	9	very	very	JJ
7223	1350	10	book	book	NN
7223	1350	11	in	in	IN
7223	1350	12	your	-PRON-	PRP$
7223	1350	13	hand	hand	NN
7223	1350	14	.	.	.
7223	1351	1	I	-PRON-	PRP
7223	1351	2	take	take	VBP
7223	1351	3	it	-PRON-	PRP
7223	1351	4	that	that	IN
7223	1351	5	you	-PRON-	PRP
7223	1351	6	consider	consider	VBP
7223	1351	7	her	-PRON-	PRP
7223	1351	8	to	to	TO
7223	1351	9	be	be	VB
7223	1351	10	the	the	DT
7223	1351	11	junior	junior	JJ
7223	1351	12	partner	partner	NN
7223	1351	13	in	in	IN
7223	1351	14	the	the	DT
7223	1351	15	household	household	NN
7223	1351	16	,	,	,
7223	1351	17	you	-PRON-	PRP
7223	1351	18	,	,	,
7223	1351	19	of	of	IN
7223	1351	20	course	course	NN
7223	1351	21	,	,	,
7223	1351	22	being	be	VBG
7223	1351	23	the	the	DT
7223	1351	24	senior	senior	JJ
7223	1351	25	,	,	,
7223	1351	26	and	and	CC
7223	1351	27	your	-PRON-	PRP$
7223	1351	28	husband	husband	NN
7223	1351	29	the	the	DT
7223	1351	30	sleeping	sleep	VBG
7223	1351	31	partner	partner	NN
7223	1351	32	in	in	IN
7223	1351	33	it	-PRON-	PRP
7223	1351	34	.	.	.
7223	1352	1	Ask	ask	VB
7223	1352	2	what	what	WP
7223	1352	3	there	there	EX
7223	1352	4	is	be	VBZ
7223	1352	5	in	in	IN
7223	1352	6	the	the	DT
7223	1352	7	house	house	NN
7223	1352	8	for	for	IN
7223	1352	9	an	an	DT
7223	1352	10	extra	extra	JJ
7223	1352	11	dish	dish	NN
7223	1352	12	,	,	,
7223	1352	13	and	and	CC
7223	1352	14	I	-PRON-	PRP
7223	1352	15	wager	wager	VBP
7223	1352	16	you	-PRON-	PRP
7223	1352	17	the	the	DT
7223	1352	18	whole	whole	JJ
7223	1352	19	solar	solar	JJ
7223	1352	20	system	system	NN
7223	1352	21	to	to	IN
7223	1352	22	a	a	DT
7223	1352	23	burnt	burn	VBN
7223	1352	24	match	match	NN
7223	1352	25	that	that	IN
7223	1352	26	you	-PRON-	PRP
7223	1352	27	will	will	MD
7223	1352	28	find	find	VB
7223	1352	29	in	in	IN
7223	1352	30	these	these	DT
7223	1352	31	pages	page	NNS
7223	1352	32	the	the	DT
7223	1352	33	very	very	JJ
7223	1352	34	recipe	recipe	NN
7223	1352	35	that	that	WDT
7223	1352	36	fits	fit	VBZ
7223	1352	37	the	the	DT
7223	1352	38	case	case	NN
7223	1352	39	.	.	.
7223	1353	1	A	a	DT
7223	1353	2	piece	piece	NN
7223	1353	3	of	of	IN
7223	1353	4	cold	cold	JJ
7223	1353	5	veal	veal	NN
7223	1353	6	,	,	,
7223	1353	7	viewed	view	VBN
7223	1353	8	with	with	IN
7223	1353	9	an	an	DT
7223	1353	10	eye	eye	NN
7223	1353	11	to	to	IN
7223	1353	12	futurity	futurity	NN
7223	1353	13	,	,	,
7223	1353	14	resolves	resolve	VBZ
7223	1353	15	itself	-PRON-	PRP
7223	1353	16	into	into	IN
7223	1353	17	a	a	DT
7223	1353	18	white	white	JJ
7223	1353	19	creamy	creamy	JJ
7223	1353	20	delightfulness	delightfulness	NN
7223	1353	21	that	that	IN
7223	1353	22	melts	melt	NNS
7223	1353	23	in	in	IN
7223	1353	24	your	-PRON-	PRP$
7223	1353	25	mouth	mouth	NN
7223	1353	26	;	;	:
7223	1353	27	a	a	DT
7223	1353	28	new	new	RB
7223	1353	29	-	-	HYPH
7223	1353	30	laid	lay	VBN
7223	1353	31	egg	egg	NN
7223	1353	32	,	,	,
7223	1353	33	maybe	maybe	RB
7223	1353	34	,	,	,
7223	1353	35	poached	poach	VBN
7223	1353	36	on	on	IN
7223	1353	37	the	the	DT
7223	1353	38	top	top	NN
7223	1353	39	,	,	,
7223	1353	40	and	and	CC
7223	1353	41	all	all	DT
7223	1353	42	set	set	VBN
7223	1353	43	in	in	IN
7223	1353	44	a	a	DT
7223	1353	45	china	china	NNP
7223	1353	46	shell	shell	NN
7223	1353	47	.	.	.
7223	1354	1	If	if	IN
7223	1354	2	you	-PRON-	PRP
7223	1354	3	have	have	VBP
7223	1354	4	no	no	DT
7223	1354	5	meat	meat	NN
7223	1354	6	at	at	RB
7223	1354	7	all	all	RB
7223	1354	8	,	,	,
7223	1354	9	you	-PRON-	PRP
7223	1354	10	must	must	MD
7223	1354	11	simply	simply	RB
7223	1354	12	hoodwink	hoodwink	VB
7223	1354	13	your	-PRON-	PRP$
7223	1354	14	friends	friend	NNS
7223	1354	15	with	with	IN
7223	1354	16	the	the	DT
7223	1354	17	fish	fish	NN
7223	1354	18	and	and	CC
7223	1354	19	vegetables	vegetable	NNS
7223	1354	20	.	.	.
7223	1355	1	You	-PRON-	PRP
7223	1355	2	know	know	VBP
7223	1355	3	the	the	DT
7223	1355	4	story	story	NN
7223	1355	5	of	of	IN
7223	1355	6	the	the	DT
7223	1355	7	great	great	JJ
7223	1355	8	Frenchwoman	Frenchwoman	NNP
7223	1355	9	:	:	:
7223	1355	10	"	"	``
7223	1355	11	Hèlas	Hèlas	NNP
7223	1355	12	,	,	,
7223	1355	13	Annette	Annette	NNP
7223	1355	14	,	,	,
7223	1355	15	I	-PRON-	PRP
7223	1355	16	have	have	VBP
7223	1355	17	some	some	DT
7223	1355	18	gentlemen	gentleman	NNS
7223	1355	19	coming	come	VBG
7223	1355	20	to	to	IN
7223	1355	21	dine	dine	NNP
7223	1355	22	,	,	,
7223	1355	23	and	and	CC
7223	1355	24	we	-PRON-	PRP
7223	1355	25	have	have	VBP
7223	1355	26	no	no	DT
7223	1355	27	meat	meat	NN
7223	1355	28	in	in	IN
7223	1355	29	the	the	DT
7223	1355	30	house	house	NN
7223	1355	31	.	.	.
7223	1356	1	What	what	WP
7223	1356	2	to	to	TO
7223	1356	3	do	do	VB
7223	1356	4	?	?	.
7223	1356	5	"	"	''
7223	1357	1	"	"	``
7223	1357	2	Ah	ah	UH
7223	1357	3	!	!	.
7223	1358	1	Madame	Madame	NNP
7223	1358	2	,	,	,
7223	1358	3	I	-PRON-	PRP
7223	1358	4	will	will	MD
7223	1358	5	cook	cook	VB
7223	1358	6	at	at	IN
7223	1358	7	my	-PRON-	PRP$
7223	1358	8	best	good	JJS
7223	1358	9	;	;	:
7223	1358	10	and	and	CC
7223	1358	11	if	if	IN
7223	1358	12	Madame	Madame	NNP
7223	1358	13	will	will	MD
7223	1358	14	talk	talk	VB
7223	1358	15	at	at	IN
7223	1358	16	her	-PRON-	PRP
7223	1358	17	best	good	JJS
7223	1358	18	,	,	,
7223	1358	19	they	-PRON-	PRP
7223	1358	20	will	will	MD
7223	1358	21	never	never	RB
7223	1358	22	notice	notice	VB
7223	1358	23	there	there	EX
7223	1358	24	is	be	VBZ
7223	1358	25	anything	anything	NN
7223	1358	26	wrong	wrong	JJ
7223	1358	27	.	.	.
7223	1358	28	"	"	''
7223	1359	1	But	but	CC
7223	1359	2	for	for	IN
7223	1359	3	the	the	DT
7223	1359	4	present	present	JJ
7223	1359	5	day	day	NN
7223	1359	6	,	,	,
7223	1359	7	I	-PRON-	PRP
7223	1359	8	would	would	MD
7223	1359	9	recommend	recommend	VB
7223	1359	10	rather	rather	RB
7223	1359	11	that	that	IN
7223	1359	12	the	the	DT
7223	1359	13	gentlemen	gentleman	NNS
7223	1359	14	be	be	VB
7223	1359	15	beguiled	beguile	VBN
7223	1359	16	into	into	IN
7223	1359	17	doing	do	VBG
7223	1359	18	the	the	DT
7223	1359	19	talking	talking	NN
7223	1359	20	themselves	-PRON-	PRP
7223	1359	21	,	,	,
7223	1359	22	if	if	IN
7223	1359	23	any	any	DT
7223	1359	24	shortcoming	shortcoming	NN
7223	1359	25	in	in	IN
7223	1359	26	the	the	DT
7223	1359	27	menu	menu	NN
7223	1359	28	is	be	VBZ
7223	1359	29	to	to	TO
7223	1359	30	be	be	VB
7223	1359	31	concealed	conceal	VBN
7223	1359	32	from	from	IN
7223	1359	33	them	-PRON-	PRP
7223	1359	34	,	,	,
7223	1359	35	for	for	IN
7223	1359	36	then	then	RB
7223	1359	37	their	-PRON-	PRP$
7223	1359	38	attention	attention	NN
7223	1359	39	will	will	MD
7223	1359	40	be	be	VB
7223	1359	41	engaged	engage	VBN
7223	1359	42	.	.	.
7223	1360	1	It	-PRON-	PRP
7223	1360	2	takes	take	VBZ
7223	1360	3	away	away	RB
7223	1360	4	from	from	IN
7223	1360	5	the	the	DT
7223	1360	6	made	make	VBN
7223	1360	7	-	-	HYPH
7223	1360	8	in	in	IN
7223	1360	9	-	-	HYPH
7223	1360	10	a	a	DT
7223	1360	11	-	-	HYPH
7223	1360	12	hurry	hurry	NN
7223	1360	13	look	look	NN
7223	1360	14	of	of	IN
7223	1360	15	a	a	DT
7223	1360	16	dish	dish	NN
7223	1360	17	if	if	IN
7223	1360	18	it	-PRON-	PRP
7223	1360	19	is	be	VBZ
7223	1360	20	decorated	decorate	VBN
7223	1360	21	,	,	,
7223	1360	22	and	and	CC
7223	1360	23	there	there	EX
7223	1360	24	are	be	VBP
7223	1360	25	plenty	plenty	NN
7223	1360	26	of	of	IN
7223	1360	27	motifs	motif	NNS
7223	1360	28	in	in	IN
7223	1360	29	that	that	DT
7223	1360	30	way	way	NN
7223	1360	31	besides	besides	IN
7223	1360	32	parsley	parsley	NNP
7223	1360	33	.	.	.
7223	1361	1	One	one	PRP
7223	1361	2	can	can	MD
7223	1361	3	use	use	VB
7223	1361	4	beetroot	beetroot	NN
7223	1361	5	,	,	,
7223	1361	6	radishes	radish	NNS
7223	1361	7	,	,	,
7223	1361	8	carrots	carrot	NNS
7223	1361	9	cut	cut	VBN
7223	1361	10	in	in	IN
7223	1361	11	dice	dice	NN
7223	1361	12	,	,	,
7223	1361	13	minced	mince	VBN
7223	1361	14	pickles	pickle	NNS
7223	1361	15	,	,	,
7223	1361	16	sieved	sieve	VBD
7223	1361	17	egg	egg	NN
7223	1361	18	;	;	:
7223	1361	19	and	and	CC
7223	1361	20	for	for	IN
7223	1361	21	sweets	sweet	NNS
7223	1361	22	,	,	,
7223	1361	23	besides	besides	IN
7223	1361	24	the	the	DT
7223	1361	25	usual	usual	JJ
7223	1361	26	preserved	preserve	VBN
7223	1361	27	cherries	cherry	NNS
7223	1361	28	and	and	CC
7223	1361	29	angelica	angelica	NNP
7223	1361	30	,	,	,
7223	1361	31	you	-PRON-	PRP
7223	1361	32	can	can	MD
7223	1361	33	have	have	VB
7223	1361	34	strips	strip	NNS
7223	1361	35	of	of	IN
7223	1361	36	lemon	lemon	NN
7223	1361	37	peel	peel	NN
7223	1361	38	,	,	,
7223	1361	39	almonds	almond	VBZ
7223	1361	40	pointed	point	VBN
7223	1361	41	or	or	CC
7223	1361	42	chopped	chop	VBN
7223	1361	43	,	,	,
7223	1361	44	stoned	stone	VBN
7223	1361	45	prunes	prune	NNS
7223	1361	46	cut	cut	VBD
7223	1361	47	in	in	IN
7223	1361	48	halves	half	NNS
7223	1361	49	,	,	,
7223	1361	50	wild	wild	JJ
7223	1361	51	strawberries	strawberry	NNS
7223	1361	52	,	,	,
7223	1361	53	portions	portion	NNS
7223	1361	54	of	of	IN
7223	1361	55	tangerine	tangerine	NN
7223	1361	56	orange	orange	NN
7223	1361	57	.	.	.
7223	1362	1	There	there	EX
7223	1362	2	is	be	VBZ
7223	1362	3	a	a	DT
7223	1362	4	saying	saying	NN
7223	1362	5	,	,	,
7223	1362	6	Polish	polish	VB
7223	1362	7	the	the	DT
7223	1362	8	shoe	shoe	NN
7223	1362	9	,	,	,
7223	1362	10	Though	though	IN
7223	1362	11	the	the	DT
7223	1362	12	sole	sole	NN
7223	1362	13	be	be	VB
7223	1362	14	through	through	RB
7223	1362	15	,	,	,
7223	1362	16	and	and	CC
7223	1362	17	a	a	DT
7223	1362	18	very	very	RB
7223	1362	19	simple	simple	JJ
7223	1362	20	chocolate	chocolate	NN
7223	1362	21	shape	shape	NN
7223	1362	22	may	may	MD
7223	1362	23	be	be	VB
7223	1362	24	made	make	VBN
7223	1362	25	attractive	attractive	JJ
7223	1362	26	by	by	IN
7223	1362	27	being	be	VBG
7223	1362	28	garnished	garnish	VBN
7223	1362	29	with	with	IN
7223	1362	30	a	a	DT
7223	1362	31	cluster	cluster	NN
7223	1362	32	of	of	IN
7223	1362	33	pointed	pointed	JJ
7223	1362	34	almonds	almond	NNS
7223	1362	35	in	in	IN
7223	1362	36	the	the	DT
7223	1362	37	center	center	NN
7223	1362	38	,	,	,
7223	1362	39	surrounded	surround	VBN
7223	1362	40	by	by	IN
7223	1362	41	a	a	DT
7223	1362	42	ring	ring	NN
7223	1362	43	of	of	IN
7223	1362	44	tangerine	tangerine	NN
7223	1362	45	pieces	piece	NNS
7223	1362	46	,	,	,
7223	1362	47	well	well	RB
7223	1362	48	skinned	skin	VBD
7223	1362	49	and	and	CC
7223	1362	50	laid	lay	VBN
7223	1362	51	like	like	IN
7223	1362	52	many	many	JJ
7223	1362	53	crescents	crescent	NNS
7223	1362	54	one	one	CD
7223	1362	55	after	after	IN
7223	1362	56	the	the	DT
7223	1362	57	other	other	JJ
7223	1362	58	.	.	.
7223	1363	1	There	there	EX
7223	1363	2	is	be	VBZ
7223	1363	3	nothing	nothing	NN
7223	1363	4	so	so	RB
7223	1363	5	small	small	JJ
7223	1363	6	and	and	CC
7223	1363	7	insignificant	insignificant	JJ
7223	1363	8	but	but	CC
7223	1363	9	has	have	VBZ
7223	1363	10	great	great	JJ
7223	1363	11	possibilities	possibility	NNS
7223	1363	12	.	.	.
7223	1364	1	Did	do	VBD
7223	1364	2	not	not	RB
7223	1364	3	Darwin	Darwin	NNP
7223	1364	4	raise	raise	VB
7223	1364	5	eighty	eighty	CD
7223	1364	6	seedlings	seedling	NNS
7223	1364	7	from	from	IN
7223	1364	8	a	a	DT
7223	1364	9	single	single	JJ
7223	1364	10	clod	clod	NN
7223	1364	11	of	of	IN
7223	1364	12	earth	earth	NN
7223	1364	13	taken	take	VBN
7223	1364	14	from	from	IN
7223	1364	15	a	a	DT
7223	1364	16	bird	bird	NN
7223	1364	17	's	's	POS
7223	1364	18	foot	foot	NN
7223	1364	19	?	?	.
7223	1365	1	It	-PRON-	PRP
7223	1365	2	is	be	VBZ
7223	1365	3	to	to	TO
7223	1365	4	be	be	VB
7223	1365	5	regretted	regret	VBN
7223	1365	6	that	that	IN
7223	1365	7	Samuel	Samuel	NNP
7223	1365	8	Johnson	Johnson	NNP
7223	1365	9	never	never	RB
7223	1365	10	wrote	write	VBD
7223	1365	11	the	the	DT
7223	1365	12	manual	manual	NN
7223	1365	13	that	that	WDT
7223	1365	14	he	-PRON-	PRP
7223	1365	15	contemplated	contemplate	VBD
7223	1365	16	.	.	.
7223	1366	1	"	"	``
7223	1366	2	Sir	Sir	NNP
7223	1366	3	,	,	,
7223	1366	4	"	"	''
7223	1366	5	he	-PRON-	PRP
7223	1366	6	said	say	VBD
7223	1366	7	,	,	,
7223	1366	8	"	"	``
7223	1366	9	I	-PRON-	PRP
7223	1366	10	could	could	MD
7223	1366	11	write	write	VB
7223	1366	12	a	a	DT
7223	1366	13	better	well	JJR
7223	1366	14	book	book	NN
7223	1366	15	of	of	IN
7223	1366	16	cookery	cookery	NN
7223	1366	17	than	than	IN
7223	1366	18	has	have	VBZ
7223	1366	19	ever	ever	RB
7223	1366	20	yet	yet	RB
7223	1366	21	been	be	VBN
7223	1366	22	written	write	VBN
7223	1366	23	.	.	.
7223	1367	1	It	-PRON-	PRP
7223	1367	2	should	should	MD
7223	1367	3	be	be	VB
7223	1367	4	a	a	DT
7223	1367	5	book	book	NN
7223	1367	6	on	on	IN
7223	1367	7	philosophical	philosophical	JJ
7223	1367	8	principles	principle	NNS
7223	1367	9	.	.	.
7223	1367	10	"	"	''
7223	1368	1	Perhaps	perhaps	RB
7223	1368	2	the	the	DT
7223	1368	3	pies	pie	NNS
7223	1368	4	of	of	IN
7223	1368	5	Fleet	Fleet	NNP
7223	1368	6	Street	Street	NNP
7223	1368	7	reminded	remind	VBD
7223	1368	8	him	-PRON-	PRP
7223	1368	9	of	of	IN
7223	1368	10	the	the	DT
7223	1368	11	Black	Black	NNP
7223	1368	12	Broth	Broth	NNP
7223	1368	13	of	of	IN
7223	1368	14	the	the	DT
7223	1368	15	Spartans	Spartans	NNPS
7223	1368	16	which	which	WDT
7223	1368	17	the	the	DT
7223	1368	18	well	well	RB
7223	1368	19	-	-	HYPH
7223	1368	20	fed	feed	VBN
7223	1368	21	Dionysius	Dionysius	NNP
7223	1368	22	found	find	VBD
7223	1368	23	excessively	excessively	RB
7223	1368	24	nasty	nasty	JJ
7223	1368	25	;	;	:
7223	1368	26	the	the	DT
7223	1368	27	tyrant	tyrant	NN
7223	1368	28	was	be	VBD
7223	1368	29	curtly	curtly	RB
7223	1368	30	told	tell	VBN
7223	1368	31	that	that	IN
7223	1368	32	it	-PRON-	PRP
7223	1368	33	was	be	VBD
7223	1368	34	nothing	nothing	NN
7223	1368	35	indeed	indeed	RB
7223	1368	36	without	without	IN
7223	1368	37	the	the	DT
7223	1368	38	seasoning	seasoning	NN
7223	1368	39	of	of	IN
7223	1368	40	fatigue	fatigue	NN
7223	1368	41	and	and	CC
7223	1368	42	hunger	hunger	NN
7223	1368	43	.	.	.
7223	1369	1	We	-PRON-	PRP
7223	1369	2	do	do	VBP
7223	1369	3	not	not	RB
7223	1369	4	wish	wish	VB
7223	1369	5	a	a	DT
7223	1369	6	meal	meal	NN
7223	1369	7	to	to	TO
7223	1369	8	owe	owe	VB
7223	1369	9	its	-PRON-	PRP$
7223	1369	10	relish	relish	NN
7223	1369	11	solely	solely	RB
7223	1369	12	to	to	IN
7223	1369	13	the	the	DT
7223	1369	14	influence	influence	NN
7223	1369	15	of	of	IN
7223	1369	16	extreme	extreme	JJ
7223	1369	17	hunger	hunger	NN
7223	1369	18	--	--	:
7223	1369	19	it	-PRON-	PRP
7223	1369	20	must	must	MD
7223	1369	21	have	have	VB
7223	1369	22	a	a	DT
7223	1369	23	beautiful	beautiful	JJ
7223	1369	24	nature	nature	NN
7223	1369	25	all	all	DT
7223	1369	26	its	-PRON-	PRP$
7223	1369	27	own	own	JJ
7223	1369	28	,	,	,
7223	1369	29	it	-PRON-	PRP
7223	1369	30	must	must	MD
7223	1369	31	exhibit	exhibit	VB
7223	1369	32	the	the	DT
7223	1369	33	idea	idea	NN
7223	1369	34	of	of	IN
7223	1369	35	Thing	Thing	NNP
7223	1369	36	-	-	HYPH
7223	1369	37	in	in	IN
7223	1369	38	-	-	HYPH
7223	1369	39	Itself	-PRON-	PRP
7223	1369	40	in	in	IN
7223	1369	41	an	an	DT
7223	1369	42	easily	easily	RB
7223	1369	43	assimilable	assimilable	JJ
7223	1369	44	form	form	NN
7223	1369	45	.	.	.
7223	1370	1	I	-PRON-	PRP
7223	1370	2	am	be	VBP
7223	1370	3	convinced	convinced	JJ
7223	1370	4	,	,	,
7223	1370	5	anyhow	anyhow	RB
7223	1370	6	,	,	,
7223	1370	7	that	that	IN
7223	1370	8	this	this	DT
7223	1370	9	little	little	JJ
7223	1370	10	collection	collection	NN
7223	1370	11	(	(	-LRB-
7223	1370	12	formed	form	VBN
7223	1370	13	through	through	IN
7223	1370	14	the	the	DT
7223	1370	15	kindness	kindness	NN
7223	1370	16	of	of	IN
7223	1370	17	our	-PRON-	PRP$
7223	1370	18	Belgian	belgian	JJ
7223	1370	19	friends	friend	NNS
7223	1370	20	)	)	-RRB-
7223	1370	21	will	will	MD
7223	1370	22	work	work	VB
7223	1370	23	miracles	miracle	NNS
7223	1370	24	;	;	:
7223	1370	25	for	for	IN
7223	1370	26	there	there	EX
7223	1370	27	are	be	VBP
7223	1370	28	plenty	plenty	JJ
7223	1370	29	of	of	IN
7223	1370	30	miracles	miracle	NNS
7223	1370	31	worked	work	VBN
7223	1370	32	nowadays	nowadays	RB
7223	1370	33	,	,	,
7223	1370	34	though	though	IN
7223	1370	35	not	not	RB
7223	1370	36	by	by	IN
7223	1370	37	those	those	DT
7223	1370	38	romantic	romantic	JJ
7223	1370	39	souls	soul	NNS
7223	1370	40	who	who	WP
7223	1370	41	think	think	VBP
7223	1370	42	that	that	IN
7223	1370	43	things	thing	NNS
7223	1370	44	come	come	VBP
7223	1370	45	by	by	IN
7223	1370	46	themselves	-PRON-	PRP
7223	1370	47	.	.	.
7223	1371	1	Good	good	JJ
7223	1371	2	dinners	dinner	NNS
7223	1371	3	certainly	certainly	RB
7223	1371	4	do	do	VBP
7223	1371	5	not	not	RB
7223	1371	6	,	,	,
7223	1371	7	and	and	CC
7223	1371	8	I	-PRON-	PRP
7223	1371	9	end	end	VBP
7223	1371	10	with	with	IN
7223	1371	11	this	this	DT
7223	1371	12	couplet	couplet	NN
7223	1371	13	:	:	:
7223	1371	14	A	a	DT
7223	1371	15	douce	douce	JJ
7223	1371	16	woman	woman	NN
7223	1371	17	and	and	CC
7223	1371	18	a	a	DT
7223	1371	19	fu	fu	NN
7223	1371	20	'	'	POS
7223	1371	21	wame	wame	NN
7223	1371	22	Maks	Maks	NNP
7223	1371	23	King	King	NNP
7223	1371	24	and	and	CC
7223	1371	25	cottar	cottar	NNP
7223	1371	26	bide	bide	NN
7223	1371	27	at	at	IN
7223	1371	28	hame	hame	NNP
7223	1371	29	.	.	.
7223	1372	1	Which	which	WDT
7223	1372	2	,	,	,
7223	1372	3	being	be	VBG
7223	1372	4	interpreted	interpret	VBN
7223	1372	5	,	,	,
7223	1372	6	means	mean	VBZ
7223	1372	7	that	that	IN
7223	1372	8	if	if	IN
7223	1372	9	you	-PRON-	PRP
7223	1372	10	want	want	VBP
7223	1372	11	a	a	DT
7223	1372	12	man	man	NN
7223	1372	13	to	to	TO
7223	1372	14	stay	stay	VB
7223	1372	15	at	at	IN
7223	1372	16	home	home	NN
7223	1372	17	,	,	,
7223	1372	18	you	-PRON-	PRP
7223	1372	19	must	must	MD
7223	1372	20	agree	agree	VB
7223	1372	21	with	with	IN
7223	1372	22	him	-PRON-	PRP
7223	1372	23	and	and	CC
7223	1372	24	so	so	RB
7223	1372	25	must	must	MD
7223	1372	26	his	-PRON-	PRP$
7223	1372	27	dinner	dinner	NN
7223	1372	28	.	.	.
7223	1373	1	M.	M.	NNP
7223	1373	2	LUCK	LUCK	NNP
7223	1373	3	.	.	.
7223	1374	1	HORS	HORS	NNP
7223	1374	2	D'OEUVRE	D'OEUVRE	NNP
7223	1374	3	(	(	-LRB-
7223	1374	4	Herring	Herring	NNP
7223	1374	5	and	and	CC
7223	1374	6	Mayonnaise	Mayonnaise	NNP
7223	1374	7	)	)	-RRB-
7223	1374	8	Take	take	VB
7223	1374	9	some	some	DT
7223	1374	10	salt	salt	NN
7223	1374	11	herrings	herring	NNS
7223	1374	12	,	,	,
7223	1374	13	one	one	CD
7223	1374	14	for	for	IN
7223	1374	15	each	each	DT
7223	1374	16	person	person	NN
7223	1374	17	,	,	,
7223	1374	18	and	and	CC
7223	1374	19	soak	soak	VB
7223	1374	20	them	-PRON-	PRP
7223	1374	21	for	for	IN
7223	1374	22	a	a	DT
7223	1374	23	day	day	NN
7223	1374	24	in	in	IN
7223	1374	25	water	water	NN
7223	1374	26	.	.	.
7223	1375	1	Skin	skin	NN
7223	1375	2	them	-PRON-	PRP
7223	1375	3	,	,	,
7223	1375	4	cut	cut	VB
7223	1375	5	them	-PRON-	PRP
7223	1375	6	open	open	JJ
7223	1375	7	lengthways	lengthway	NNS
7223	1375	8	,	,	,
7223	1375	9	take	take	VB
7223	1375	10	out	out	RP
7223	1375	11	the	the	DT
7223	1375	12	backbone	backbone	NN
7223	1375	13	,	,	,
7223	1375	14	and	and	CC
7223	1375	15	put	put	VBD
7223	1375	16	them	-PRON-	PRP
7223	1375	17	to	to	TO
7223	1375	18	soak	soak	VB
7223	1375	19	for	for	IN
7223	1375	20	a	a	DT
7223	1375	21	day	day	NN
7223	1375	22	in	in	IN
7223	1375	23	vinegar	vinegar	NN
7223	1375	24	.	.	.
7223	1376	1	Then	then	RB
7223	1376	2	before	before	IN
7223	1376	3	serving	serve	VBG
7223	1376	4	them	-PRON-	PRP
7223	1376	5	,	,	,
7223	1376	6	let	let	VB
7223	1376	7	them	-PRON-	PRP
7223	1376	8	lie	lie	VB
7223	1376	9	for	for	IN
7223	1376	10	a	a	DT
7223	1376	11	few	few	JJ
7223	1376	12	minutes	minute	NNS
7223	1376	13	in	in	IN
7223	1376	14	milk	milk	NN
7223	1376	15	,	,	,
7223	1376	16	and	and	CC
7223	1376	17	,	,	,
7223	1376	18	putting	put	VBG
7223	1376	19	them	-PRON-	PRP
7223	1376	20	on	on	IN
7223	1376	21	a	a	DT
7223	1376	22	dish	dish	NN
7223	1376	23	,	,	,
7223	1376	24	pour	pour	VB
7223	1376	25	over	over	IN
7223	1376	26	them	-PRON-	PRP
7223	1376	27	a	a	DT
7223	1376	28	good	good	JJ
7223	1376	29	mayonnaise	mayonnaise	NN
7223	1376	30	sauce	sauce	NN
7223	1376	31	.	.	.
7223	1377	1	[	[	-LRB-
7223	1377	2	_	_	NNP
7223	1377	3	Mme	Mme	NNP
7223	1377	4	.	.	.
7223	1378	1	Delhaye	Delhaye	NNP
7223	1378	2	.	.	.
7223	1378	3	_	_	NNP
7223	1378	4	]	]	-RRB-
7223	1378	5	CARROT	CARROT	NNP
7223	1378	6	SOUP	SOUP	NNP
7223	1378	7	Wash	Wash	NNP
7223	1378	8	and	and	CC
7223	1378	9	scrape	scrape	VB
7223	1378	10	a	a	DT
7223	1378	11	pound	pound	NN
7223	1378	12	of	of	IN
7223	1378	13	carrots	carrot	NNS
7223	1378	14	,	,	,
7223	1378	15	slice	slice	VB
7223	1378	16	them	-PRON-	PRP
7223	1378	17	,	,	,
7223	1378	18	treat	treat	VB
7223	1378	19	two	two	CD
7223	1378	20	medium	medium	JJ
7223	1378	21	sized	sized	JJ
7223	1378	22	potatoes	potato	NNS
7223	1378	23	in	in	IN
7223	1378	24	the	the	DT
7223	1378	25	same	same	JJ
7223	1378	26	manner	manner	NN
7223	1378	27	,	,	,
7223	1378	28	add	add	VB
7223	1378	29	a	a	DT
7223	1378	30	bay	bay	NN
7223	1378	31	leaf	leaf	NN
7223	1378	32	,	,	,
7223	1378	33	a	a	DT
7223	1378	34	sprig	sprig	NN
7223	1378	35	of	of	IN
7223	1378	36	thyme	thyme	NNS
7223	1378	37	and	and	CC
7223	1378	38	a	a	DT
7223	1378	39	chopped	chop	VBN
7223	1378	40	onion	onion	NN
7223	1378	41	.	.	.
7223	1379	1	Cook	cook	VB
7223	1379	2	all	all	DT
7223	1379	3	with	with	IN
7223	1379	4	water	water	NN
7223	1379	5	,	,	,
7223	1379	6	add	add	VB
7223	1379	7	salt	salt	NN
7223	1379	8	,	,	,
7223	1379	9	pepper	pepper	NN
7223	1379	10	,	,	,
7223	1379	11	and	and	CC
7223	1379	12	cook	cook	VB
7223	1379	13	gently	gently	RB
7223	1379	14	till	till	IN
7223	1379	15	tender	tender	NNP
7223	1379	16	,	,	,
7223	1379	17	when	when	WRB
7223	1379	18	pass	pass	VB
7223	1379	19	it	-PRON-	PRP
7223	1379	20	through	through	IN
7223	1379	21	a	a	DT
7223	1379	22	sieve	sieve	NN
7223	1379	23	.	.	.
7223	1380	1	Put	put	VB
7223	1380	2	in	in	RP
7223	1380	3	a	a	DT
7223	1380	4	pan	pan	NN
7223	1380	5	a	a	DT
7223	1380	6	lump	lump	NN
7223	1380	7	of	of	IN
7223	1380	8	butter	butter	NN
7223	1380	9	the	the	DT
7223	1380	10	size	size	NN
7223	1380	11	of	of	IN
7223	1380	12	an	an	DT
7223	1380	13	egg	egg	NN
7223	1380	14	,	,	,
7223	1380	15	with	with	IN
7223	1380	16	a	a	DT
7223	1380	17	chopped	chopped	JJ
7223	1380	18	leek	leek	NN
7223	1380	19	and	and	CC
7223	1380	20	a	a	DT
7223	1380	21	sprig	sprig	NN
7223	1380	22	of	of	IN
7223	1380	23	chervil	chervil	NN
7223	1380	24	.	.	.
7223	1381	1	Let	let	VB
7223	1381	2	it	-PRON-	PRP
7223	1381	3	cook	cook	VB
7223	1381	4	gently	gently	RB
7223	1381	5	for	for	IN
7223	1381	6	three	three	CD
7223	1381	7	or	or	CC
7223	1381	8	four	four	CD
7223	1381	9	minutes	minute	NNS
7223	1381	10	,	,	,
7223	1381	11	then	then	RB
7223	1381	12	pour	pour	VB
7223	1381	13	on	on	IN
7223	1381	14	the	the	DT
7223	1381	15	puree	puree	NN
7223	1381	16	of	of	IN
7223	1381	17	carrots	carrot	NNS
7223	1381	18	and	and	CC
7223	1381	19	let	let	VB
7223	1381	20	it	-PRON-	PRP
7223	1381	21	all	all	DT
7223	1381	22	come	come	VB
7223	1381	23	to	to	IN
7223	1381	24	the	the	DT
7223	1381	25	boil	boil	NN
7223	1381	26	before	before	IN
7223	1381	27	taking	take	VBG
7223	1381	28	it	-PRON-	PRP
7223	1381	29	off	off	RP
7223	1381	30	to	to	TO
7223	1381	31	serve	serve	VB
7223	1381	32	.	.	.
7223	1382	1	[	[	-LRB-
7223	1382	2	_	_	NNP
7223	1382	3	Madame	Madame	NNP
7223	1382	4	Stoppers	Stoppers	NNP
7223	1382	5	.	.	.
7223	1382	6	_	_	NNP
7223	1382	7	]	]	-RRB-
7223	1382	8	SORREL	SORREL	NNP
7223	1382	9	SOUP	SOUP	NNP
7223	1382	10	Take	take	VB
7223	1382	11	a	a	DT
7223	1382	12	quart	quart	NN
7223	1382	13	of	of	IN
7223	1382	14	bouillon	bouillon	NN
7223	1382	15	or	or	CC
7223	1382	16	of	of	IN
7223	1382	17	meat	meat	NN
7223	1382	18	extract	extract	NN
7223	1382	19	and	and	CC
7223	1382	20	water	water	NN
7223	1382	21	.	.	.
7223	1383	1	Fry	fry	CD
7223	1383	2	in	in	IN
7223	1383	3	butter	butter	NN
7223	1383	4	a	a	DT
7223	1383	5	carrot	carrot	NN
7223	1383	6	,	,	,
7223	1383	7	a	a	DT
7223	1383	8	turnip	turnip	NN
7223	1383	9	,	,	,
7223	1383	10	an	an	DT
7223	1383	11	onion	onion	NN
7223	1383	12	,	,	,
7223	1383	13	a	a	DT
7223	1383	14	small	small	JJ
7223	1383	15	cabbage	cabbage	NN
7223	1383	16	,	,	,
7223	1383	17	all	all	DT
7223	1383	18	washed	wash	VBD
7223	1383	19	and	and	CC
7223	1383	20	chopped	chop	VBN
7223	1383	21	,	,	,
7223	1383	22	and	and	CC
7223	1383	23	add	add	VB
7223	1383	24	half	half	PDT
7223	1383	25	a	a	DT
7223	1383	26	teaspoonful	teaspoonful	NN
7223	1383	27	of	of	IN
7223	1383	28	castor	castor	NN
7223	1383	29	sugar	sugar	NN
7223	1383	30	.	.	.
7223	1384	1	Put	put	VB
7223	1384	2	your	-PRON-	PRP$
7223	1384	3	soup	soup	NN
7223	1384	4	to	to	IN
7223	1384	5	it	-PRON-	PRP
7223	1384	6	and	and	CC
7223	1384	7	set	set	VBN
7223	1384	8	on	on	IN
7223	1384	9	the	the	DT
7223	1384	10	fire	fire	NN
7223	1384	11	.	.	.
7223	1385	1	Let	let	VB
7223	1385	2	it	-PRON-	PRP
7223	1385	3	simmer	simmer	VB
7223	1385	4	for	for	IN
7223	1385	5	twenty	twenty	CD
7223	1385	6	minutes	minute	NNS
7223	1385	7	,	,	,
7223	1385	8	add	add	VB
7223	1385	9	any	any	DT
7223	1385	10	seasoning	seasoning	NN
7223	1385	11	you	-PRON-	PRP
7223	1385	12	wish	wish	VBP
7223	1385	13	and	and	CC
7223	1385	14	a	a	DT
7223	1385	15	little	little	RB
7223	1385	16	more	more	JJR
7223	1385	17	water	water	NN
7223	1385	18	,	,	,
7223	1385	19	and	and	CC
7223	1385	20	let	let	VB
7223	1385	21	it	-PRON-	PRP
7223	1385	22	simmer	simmer	VB
7223	1385	23	for	for	IN
7223	1385	24	another	another	DT
7223	1385	25	half	half	JJ
7223	1385	26	hour	hour	NN
7223	1385	27	.	.	.
7223	1386	1	Then	then	RB
7223	1386	2	shred	shre	VBD
7223	1386	3	a	a	DT
7223	1386	4	bit	bit	NN
7223	1386	5	of	of	IN
7223	1386	6	basil	basil	NN
7223	1386	7	or	or	CC
7223	1386	8	marjoram	marjoram	NNP
7223	1386	9	with	with	IN
7223	1386	10	a	a	DT
7223	1386	11	handful	handful	NN
7223	1386	12	of	of	IN
7223	1386	13	well	well	RB
7223	1386	14	washed	wash	VBN
7223	1386	15	sorrel	sorrel	NN
7223	1386	16	,	,	,
7223	1386	17	throw	throw	VB
7223	1386	18	them	-PRON-	PRP
7223	1386	19	in	in	RP
7223	1386	20	,	,	,
7223	1386	21	cook	cook	NN
7223	1386	22	for	for	IN
7223	1386	23	five	five	CD
7223	1386	24	minutes	minute	NNS
7223	1386	25	,	,	,
7223	1386	26	skim	skim	VBP
7223	1386	27	it	-PRON-	PRP
7223	1386	28	,	,	,
7223	1386	29	pour	pour	VB
7223	1386	30	it	-PRON-	PRP
7223	1386	31	into	into	IN
7223	1386	32	a	a	DT
7223	1386	33	soup	soup	NN
7223	1386	34	tureen	tureen	NN
7223	1386	35	,	,	,
7223	1386	36	and	and	CC
7223	1386	37	serve	serve	VB
7223	1386	38	.	.	.
7223	1387	1	OSTEND	OSTEND	NNP
7223	1387	2	SOUP	SOUP	NNP
7223	1387	3	There	there	EX
7223	1387	4	are	be	VBP
7223	1387	5	many	many	JJ
7223	1387	6	varieties	variety	NNS
7223	1387	7	of	of	IN
7223	1387	8	this	this	DT
7223	1387	9	soup	soup	NN
7223	1387	10	to	to	TO
7223	1387	11	be	be	VB
7223	1387	12	met	meet	VBN
7223	1387	13	with	with	IN
7223	1387	14	in	in	IN
7223	1387	15	the	the	DT
7223	1387	16	different	different	JJ
7223	1387	17	hotels	hotel	NNS
7223	1387	18	,	,	,
7223	1387	19	but	but	CC
7223	1387	20	it	-PRON-	PRP
7223	1387	21	is	be	VBZ
7223	1387	22	a	a	DT
7223	1387	23	white	white	JJ
7223	1387	24	soup	soup	NN
7223	1387	25	,	,	,
7223	1387	26	made	make	VBN
7223	1387	27	of	of	IN
7223	1387	28	fish	fish	NN
7223	1387	29	pieces	piece	NNS
7223	1387	30	and	and	CC
7223	1387	31	trimmings	trimming	NNS
7223	1387	32	,	,	,
7223	1387	33	strained	strain	VBN
7223	1387	34	,	,	,
7223	1387	35	returned	return	VBD
7223	1387	36	to	to	IN
7223	1387	37	the	the	DT
7223	1387	38	pot	pot	NN
7223	1387	39	,	,	,
7223	1387	40	and	and	CC
7223	1387	41	with	with	IN
7223	1387	42	plenty	plenty	NN
7223	1387	43	of	of	IN
7223	1387	44	cream	cream	NN
7223	1387	45	and	and	CC
7223	1387	46	oysters	oyster	NNS
7223	1387	47	added	add	VBD
7223	1387	48	before	before	IN
7223	1387	49	serving	serve	VBG
7223	1387	50	.	.	.
7223	1388	1	It	-PRON-	PRP
7223	1388	2	should	should	MD
7223	1388	3	never	never	RB
7223	1388	4	boil	boil	VB
7223	1388	5	after	after	IN
7223	1388	6	the	the	DT
7223	1388	7	cream	cream	NN
7223	1388	8	is	be	VBZ
7223	1388	9	put	put	VBN
7223	1388	10	in	in	RP
7223	1388	11	.	.	.
7223	1389	1	A	a	DT
7223	1389	2	little	little	JJ
7223	1389	3	mace	mace	NN
7223	1389	4	is	be	VBZ
7223	1389	5	usual	usual	JJ
7223	1389	6	,	,	,
7223	1389	7	but	but	CC
7223	1389	8	no	no	DT
7223	1389	9	onions	onion	NNS
7223	1389	10	or	or	CC
7223	1389	11	shallot	shallot	NN
7223	1389	12	.	.	.
7223	1390	1	A	a	DT
7223	1390	2	simple	simple	JJ
7223	1390	3	variety	variety	NN
7223	1390	4	is	be	VBZ
7223	1390	5	made	make	VBN
7223	1390	6	with	with	IN
7223	1390	7	flour	flour	NN
7223	1390	8	and	and	CC
7223	1390	9	milk	milk	NN
7223	1390	10	instead	instead	RB
7223	1390	11	of	of	IN
7223	1390	12	cream	cream	NN
7223	1390	13	,	,	,
7223	1390	14	the	the	DT
7223	1390	15	liquor	liquor	NN
7223	1390	16	of	of	IN
7223	1390	17	the	the	DT
7223	1390	18	oysters	oyster	NNS
7223	1390	19	as	as	RB
7223	1390	20	well	well	RB
7223	1390	21	as	as	IN
7223	1390	22	the	the	DT
7223	1390	23	oysters	oyster	NNS
7223	1390	24	,	,	,
7223	1390	25	and	and	CC
7223	1390	26	a	a	DT
7223	1390	27	beaten	beat	VBN
7223	1390	28	egg	egg	NN
7223	1390	29	added	add	VBN
7223	1390	30	at	at	IN
7223	1390	31	the	the	DT
7223	1390	32	last	last	JJ
7223	1390	33	moment	moment	NN
7223	1390	34	.	.	.
7223	1391	1	[	[	-LRB-
7223	1391	2	_	_	NNP
7223	1391	3	Esperance	Esperance	NNP
7223	1391	4	.	.	.
7223	1391	5	_	_	NNP
7223	1391	6	]	]	-RRB-
7223	1391	7	ANOTHER	ANOTHER	NNP
7223	1391	8	SORREL	SORREL	NNP
7223	1391	9	SOUP	SOUP	NNP
7223	1391	10	Take	take	VB
7223	1391	11	a	a	DT
7223	1391	12	tablespoonful	tablespoonful	NN
7223	1391	13	of	of	IN
7223	1391	14	breadcrumbs	breadcrumb	NNS
7223	1391	15	,	,	,
7223	1391	16	moisten	moisten	VB
7223	1391	17	them	-PRON-	PRP
7223	1391	18	in	in	IN
7223	1391	19	milk	milk	NN
7223	1391	20	in	in	IN
7223	1391	21	a	a	DT
7223	1391	22	pan	pan	NN
7223	1391	23	,	,	,
7223	1391	24	then	then	RB
7223	1391	25	add	add	VB
7223	1391	26	as	as	RB
7223	1391	27	much	much	JJ
7223	1391	28	water	water	NN
7223	1391	29	as	as	IN
7223	1391	30	you	-PRON-	PRP
7223	1391	31	require	require	VBP
7223	1391	32	.	.	.
7223	1392	1	Throw	throw	VB
7223	1392	2	in	in	RP
7223	1392	3	three	three	CD
7223	1392	4	medium	medium	JJ
7223	1392	5	potatoes	potato	NNS
7223	1392	6	,	,	,
7223	1392	7	a	a	DT
7223	1392	8	handful	handful	NN
7223	1392	9	of	of	IN
7223	1392	10	well	well	RB
7223	1392	11	washed	wash	VBN
7223	1392	12	sorrel	sorrel	NN
7223	1392	13	,	,	,
7223	1392	14	and	and	CC
7223	1392	15	a	a	DT
7223	1392	16	sprig	sprig	NN
7223	1392	17	or	or	CC
7223	1392	18	two	two	CD
7223	1392	19	of	of	IN
7223	1392	20	chervil	chervil	NN
7223	1392	21	,	,	,
7223	1392	22	a	a	DT
7223	1392	23	lump	lump	NN
7223	1392	24	of	of	IN
7223	1392	25	butter	butter	NN
7223	1392	26	,	,	,
7223	1392	27	pepper	pepper	NN
7223	1392	28	,	,	,
7223	1392	29	and	and	CC
7223	1392	30	salt	salt	NN
7223	1392	31	.	.	.
7223	1393	1	Bring	bring	VB
7223	1393	2	to	to	IN
7223	1393	3	the	the	DT
7223	1393	4	boil	boil	NN
7223	1393	5	,	,	,
7223	1393	6	simmer	simmer	NN
7223	1393	7	for	for	IN
7223	1393	8	quarter	quarter	NN
7223	1393	9	of	of	IN
7223	1393	10	an	an	DT
7223	1393	11	hour	hour	NN
7223	1393	12	,	,	,
7223	1393	13	pass	pass	VB
7223	1393	14	through	through	RP
7223	1393	15	a	a	DT
7223	1393	16	tammy	tammy	NNP
7223	1393	17	,	,	,
7223	1393	18	heat	heat	NN
7223	1393	19	again	again	RB
7223	1393	20	for	for	IN
7223	1393	21	ten	ten	CD
7223	1393	22	minutes	minute	NNS
7223	1393	23	and	and	CC
7223	1393	24	serve	serve	VB
7223	1393	25	burning	burn	VBG
7223	1393	26	hot	hot	JJ
7223	1393	27	.	.	.
7223	1394	1	[	[	-LRB-
7223	1394	2	_	_	NNP
7223	1394	3	Esperance	Esperance	NNP
7223	1394	4	.	.	.
7223	1394	5	_	_	NNP
7223	1394	6	]	]	-RRB-
7223	1394	7	HASTY	HASTY	NNP
7223	1394	8	SOUP	SOUP	NNP
7223	1394	9	Into	into	IN
7223	1394	10	a	a	DT
7223	1394	11	quart	quart	NN
7223	1394	12	of	of	IN
7223	1394	13	boiling	boil	VBG
7223	1394	14	water	water	NN
7223	1394	15	throw	throw	VB
7223	1394	16	lightly	lightly	RB
7223	1394	17	four	four	CD
7223	1394	18	tablespoonfuls	tablespoonful	NNS
7223	1394	19	of	of	IN
7223	1394	20	semolina	semolina	NN
7223	1394	21	,	,	,
7223	1394	22	so	so	IN
7223	1394	23	that	that	IN
7223	1394	24	the	the	DT
7223	1394	25	grains	grain	NNS
7223	1394	26	are	be	VBP
7223	1394	27	separated	separate	VBN
7223	1394	28	.	.	.
7223	1395	1	Let	let	VB
7223	1395	2	it	-PRON-	PRP
7223	1395	3	boil	boil	VB
7223	1395	4	for	for	IN
7223	1395	5	a	a	DT
7223	1395	6	quarter	quarter	NN
7223	1395	7	of	of	IN
7223	1395	8	an	an	DT
7223	1395	9	hour	hour	NN
7223	1395	10	,	,	,
7223	1395	11	with	with	IN
7223	1395	12	pepper	pepper	NN
7223	1395	13	and	and	CC
7223	1395	14	salt	salt	NN
7223	1395	15	.	.	.
7223	1396	1	Take	take	VB
7223	1396	2	the	the	DT
7223	1396	3	tureen	tureen	NN
7223	1396	4	and	and	CC
7223	1396	5	put	put	VBD
7223	1396	6	the	the	DT
7223	1396	7	yolk	yolk	NN
7223	1396	8	of	of	IN
7223	1396	9	an	an	DT
7223	1396	10	egg	egg	NN
7223	1396	11	in	in	IN
7223	1396	12	it	-PRON-	PRP
7223	1396	13	with	with	IN
7223	1396	14	a	a	DT
7223	1396	15	bit	bit	NN
7223	1396	16	of	of	IN
7223	1396	17	butter	butter	NN
7223	1396	18	the	the	DT
7223	1396	19	same	same	JJ
7223	1396	20	size	size	NN
7223	1396	21	,	,	,
7223	1396	22	mix	mix	VB
7223	1396	23	them	-PRON-	PRP
7223	1396	24	with	with	IN
7223	1396	25	a	a	DT
7223	1396	26	fork	fork	NN
7223	1396	27	and	and	CC
7223	1396	28	pour	pour	VB
7223	1396	29	in	in	IN
7223	1396	30	a	a	DT
7223	1396	31	teacupful	teacupful	NN
7223	1396	32	of	of	IN
7223	1396	33	hot	hot	JJ
7223	1396	34	water	water	NN
7223	1396	35	with	with	IN
7223	1396	36	extract	extract	NN
7223	1396	37	of	of	IN
7223	1396	38	meat	meat	NN
7223	1396	39	in	in	IN
7223	1396	40	it	-PRON-	PRP
7223	1396	41	,	,	,
7223	1396	42	as	as	RB
7223	1396	43	strong	strong	JJ
7223	1396	44	as	as	IN
7223	1396	45	you	-PRON-	PRP
7223	1396	46	wish	wish	VBP
7223	1396	47	.	.	.
7223	1397	1	Quickly	quickly	RB
7223	1397	2	pour	pour	VB
7223	1397	3	in	in	IN
7223	1397	4	the	the	DT
7223	1397	5	semolina	semolina	NNP
7223	1397	6	soup	soup	NNP
7223	1397	7	and	and	CC
7223	1397	8	serve	serve	VB
7223	1397	9	it	-PRON-	PRP
7223	1397	10	at	at	IN
7223	1397	11	once	once	RB
7223	1397	12	.	.	.
7223	1398	1	This	this	DT
7223	1398	2	is	be	VBZ
7223	1398	3	a	a	DT
7223	1398	4	quickly	quickly	RB
7223	1398	5	made	make	VBN
7223	1398	6	and	and	CC
7223	1398	7	inexpensive	inexpensive	JJ
7223	1398	8	dish	dish	NN
7223	1398	9	,	,	,
7223	1398	10	besides	besides	IN
7223	1398	11	which	which	WDT
7223	1398	12	it	-PRON-	PRP
7223	1398	13	is	be	VBZ
7223	1398	14	a	a	DT
7223	1398	15	nice	nice	JJ
7223	1398	16	one	one	NN
7223	1398	17	.	.	.
7223	1399	1	[	[	-LRB-
7223	1399	2	_	_	NNP
7223	1399	3	Madame	Madame	NNP
7223	1399	4	Alphonse	Alphonse	NNP
7223	1399	5	F.	F.	NNP
7223	1399	6	_	_	NNP
7223	1399	7	]	]	-RRB-
7223	1399	8	ARTICHOKES	ARTICHOKES	NNP
7223	1399	9	A	a	DT
7223	1399	10	LA	LA	NNP
7223	1399	11	VEDETTE	vedette	NN
7223	1399	12	Boil	Boil	NNP
7223	1399	13	some	some	DT
7223	1399	14	globe	globe	NN
7223	1399	15	artichokes	artichoke	NNS
7223	1399	16	in	in	IN
7223	1399	17	salted	salted	JJ
7223	1399	18	water	water	NN
7223	1399	19	till	till	IN
7223	1399	20	they	-PRON-	PRP
7223	1399	21	are	be	VBP
7223	1399	22	tender	tender	JJ
7223	1399	23	.	.	.
7223	1400	1	Take	take	VB
7223	1400	2	out	out	RP
7223	1400	3	the	the	DT
7223	1400	4	center	center	NN
7223	1400	5	leaves	leave	NNS
7223	1400	6	,	,	,
7223	1400	7	leaving	leave	VBG
7223	1400	8	an	an	DT
7223	1400	9	even	even	JJ
7223	1400	10	fringe	fringe	NN
7223	1400	11	of	of	IN
7223	1400	12	leaves	leave	NNS
7223	1400	13	on	on	IN
7223	1400	14	the	the	DT
7223	1400	15	outside	outside	NN
7223	1400	16	.	.	.
7223	1401	1	Remove	remove	VB
7223	1401	2	as	as	RB
7223	1401	3	much	much	JJ
7223	1401	4	of	of	IN
7223	1401	5	the	the	DT
7223	1401	6	choke	choke	NN
7223	1401	7	as	as	IN
7223	1401	8	you	-PRON-	PRP
7223	1401	9	can	can	MD
7223	1401	10	.	.	.
7223	1402	1	Put	put	VB
7223	1402	2	them	-PRON-	PRP
7223	1402	3	back	back	RB
7223	1402	4	in	in	IN
7223	1402	5	a	a	DT
7223	1402	6	steamer	steamer	NN
7223	1402	7	.	.	.
7223	1403	1	Toss	toss	VB
7223	1403	2	some	some	DT
7223	1403	3	cooked	cook	VBN
7223	1403	4	peas	pea	NNS
7223	1403	5	in	in	IN
7223	1403	6	butter	butter	NN
7223	1403	7	,	,	,
7223	1403	8	then	then	RB
7223	1403	9	mix	mix	VB
7223	1403	10	them	-PRON-	PRP
7223	1403	11	in	in	IN
7223	1403	12	cream	cream	NN
7223	1403	13	and	and	CC
7223	1403	14	taking	take	VBG
7223	1403	15	up	up	RP
7223	1403	16	your	-PRON-	PRP$
7223	1403	17	artichokes	artichoke	NNS
7223	1403	18	again	again	RB
7223	1403	19	put	put	VBN
7223	1403	20	in	in	RB
7223	1403	21	your	-PRON-	PRP$
7223	1403	22	cream	cream	NN
7223	1403	23	and	and	CC
7223	1403	24	peas	pea	NNS
7223	1403	25	in	in	IN
7223	1403	26	the	the	DT
7223	1403	27	center	center	NN
7223	1403	28	of	of	IN
7223	1403	29	each	each	DT
7223	1403	30	,	,	,
7223	1403	31	as	as	RB
7223	1403	32	much	much	RB
7223	1403	33	as	as	IN
7223	1403	34	you	-PRON-	PRP
7223	1403	35	can	can	MD
7223	1403	36	get	get	VB
7223	1403	37	in	in	RB
7223	1403	38	.	.	.
7223	1404	1	The	the	DT
7223	1404	2	cream	cream	NN
7223	1404	3	is	be	VBZ
7223	1404	4	not	not	RB
7223	1404	5	necessary	necessary	JJ
7223	1404	6	for	for	IN
7223	1404	7	this	this	DT
7223	1404	8	dish	dish	NN
7223	1404	9	to	to	TO
7223	1404	10	be	be	VB
7223	1404	11	a	a	DT
7223	1404	12	good	good	JJ
7223	1404	13	one	one	NN
7223	1404	14	,	,	,
7223	1404	15	but	but	CC
7223	1404	16	the	the	DT
7223	1404	17	artichokes	artichoke	NNS
7223	1404	18	and	and	CC
7223	1404	19	peas	pea	NNS
7223	1404	20	must	must	MD
7223	1404	21	both	both	DT
7223	1404	22	be	be	VB
7223	1404	23	young	young	JJ
7223	1404	24	.	.	.
7223	1405	1	As	as	IN
7223	1405	2	a	a	DT
7223	1405	3	rule	rule	NN
7223	1405	4	people	people	NNS
7223	1405	5	cut	cut	VBD
7223	1405	6	their	-PRON-	PRP$
7223	1405	7	fruit	fruit	NN
7223	1405	8	too	too	RB
7223	1405	9	soon	soon	RB
7223	1405	10	and	and	CC
7223	1405	11	their	-PRON-	PRP$
7223	1405	12	vegetables	vegetable	NNS
7223	1405	13	too	too	RB
7223	1405	14	late	late	RB
7223	1405	15	.	.	.
7223	1406	1	[	[	-LRB-
7223	1406	2	_	_	NNP
7223	1406	3	Chef	Chef	NNP
7223	1406	4	reconnaissant	reconnaissant	JJ
7223	1406	5	.	.	.
7223	1406	6	_	_	NNP
7223	1406	7	]	]	-RRB-
7223	1406	8	SURPRISE	SURPRISE	NNP
7223	1406	9	POTATOES	POTATOES	NNP
7223	1406	10	Quarter	Quarter	NNP
7223	1406	11	of	of	IN
7223	1406	12	an	an	DT
7223	1406	13	hour	hour	NN
7223	1406	14	will	will	MD
7223	1406	15	suffice	suffice	VB
7223	1406	16	to	to	TO
7223	1406	17	prepare	prepare	VB
7223	1406	18	and	and	CC
7223	1406	19	cook	cook	VB
7223	1406	20	this	this	DT
7223	1406	21	savory	savory	JJ
7223	1406	22	surprise	surprise	NN
7223	1406	23	,	,	,
7223	1406	24	once	once	IN
7223	1406	25	the	the	DT
7223	1406	26	potatoes	potato	NNS
7223	1406	27	are	be	VBP
7223	1406	28	baked	bake	VBN
7223	1406	29	.	.	.
7223	1407	1	Take	take	VB
7223	1407	2	three	three	CD
7223	1407	3	large	large	JJ
7223	1407	4	potatoes	potato	NNS
7223	1407	5	of	of	IN
7223	1407	6	symmetrical	symmetrical	JJ
7223	1407	7	size	size	NN
7223	1407	8	,	,	,
7223	1407	9	clean	clean	JJ
7223	1407	10	and	and	CC
7223	1407	11	bake	bake	VB
7223	1407	12	them	-PRON-	PRP
7223	1407	13	;	;	:
7223	1407	14	cut	cut	VB
7223	1407	15	each	each	DT
7223	1407	16	in	in	IN
7223	1407	17	two	two	CD
7223	1407	18	and	and	CC
7223	1407	19	remove	remove	VB
7223	1407	20	the	the	DT
7223	1407	21	inside	inside	NN
7223	1407	22	without	without	IN
7223	1407	23	injuring	injure	VBG
7223	1407	24	the	the	DT
7223	1407	25	skin	skin	NN
7223	1407	26	.	.	.
7223	1408	1	Melt	melt	VB
7223	1408	2	half	half	PDT
7223	1408	3	an	an	DT
7223	1408	4	ounce	ounce	NN
7223	1408	5	of	of	IN
7223	1408	6	butter	butter	NN
7223	1408	7	by	by	IN
7223	1408	8	the	the	DT
7223	1408	9	fire	fire	NN
7223	1408	10	,	,	,
7223	1408	11	add	add	VB
7223	1408	12	two	two	CD
7223	1408	13	ounces	ounce	NNS
7223	1408	14	of	of	IN
7223	1408	15	potato	potato	NN
7223	1408	16	passed	pass	VBD
7223	1408	17	through	through	IN
7223	1408	18	a	a	DT
7223	1408	19	sieve	sieve	NN
7223	1408	20	,	,	,
7223	1408	21	a	a	DT
7223	1408	22	teaspoonful	teaspoonful	NN
7223	1408	23	of	of	IN
7223	1408	24	grated	grate	VBN
7223	1408	25	parmesan	parmesan	NNP
7223	1408	26	,	,	,
7223	1408	27	pepper	pepper	NN
7223	1408	28	,	,	,
7223	1408	29	salt	salt	NN
7223	1408	30	,	,	,
7223	1408	31	and	and	CC
7223	1408	32	a	a	DT
7223	1408	33	tablespoonful	tablespoonful	NN
7223	1408	34	of	of	IN
7223	1408	35	milk	milk	NN
7223	1408	36	.	.	.
7223	1409	1	Then	then	RB
7223	1409	2	stir	stir	VB
7223	1409	3	in	in	IN
7223	1409	4	the	the	DT
7223	1409	5	yolk	yolk	NN
7223	1409	6	of	of	IN
7223	1409	7	an	an	DT
7223	1409	8	egg	egg	NN
7223	1409	9	and	and	CC
7223	1409	10	presently	presently	RB
7223	1409	11	the	the	DT
7223	1409	12	white	white	JJ
7223	1409	13	,	,	,
7223	1409	14	well	well	RB
7223	1409	15	beaten	beat	VBN
7223	1409	16	.	.	.
7223	1410	1	Fill	fill	VB
7223	1410	2	the	the	DT
7223	1410	3	empty	empty	JJ
7223	1410	4	potato	potato	NN
7223	1410	5	skins	skin	NNS
7223	1410	6	with	with	IN
7223	1410	7	the	the	DT
7223	1410	8	mixture	mixture	NN
7223	1410	9	which	which	WDT
7223	1410	10	ought	ought	MD
7223	1410	11	to	to	TO
7223	1410	12	rise	rise	VB
7223	1410	13	and	and	CC
7223	1410	14	puff	puff	VB
7223	1410	15	out	out	RP
7223	1410	16	in	in	IN
7223	1410	17	ten	ten	CD
7223	1410	18	or	or	CC
7223	1410	19	twelve	twelve	CD
7223	1410	20	minutes	minute	NNS
7223	1410	21	.	.	.
7223	1411	1	VEGETABLE	VEGETABLE	NNP
7223	1411	2	SALADS	SALADS	NNP
7223	1411	3	Sometimes	sometimes	RB
7223	1411	4	one	one	PRP
7223	1411	5	has	have	VBZ
7223	1411	6	a	a	DT
7223	1411	7	few	few	JJ
7223	1411	8	leeks	leek	NNS
7223	1411	9	,	,	,
7223	1411	10	a	a	DT
7223	1411	11	half	half	NN
7223	1411	12	cauliflower	cauliflower	NN
7223	1411	13	,	,	,
7223	1411	14	a	a	DT
7223	1411	15	handful	handful	NN
7223	1411	16	each	each	DT
7223	1411	17	of	of	IN
7223	1411	18	peas	pea	NNS
7223	1411	19	and	and	CC
7223	1411	20	beans	bean	NNS
7223	1411	21	.	.	.
7223	1412	1	Instead	instead	RB
7223	1412	2	of	of	IN
7223	1412	3	currying	curry	VBG
7223	1412	4	these	these	DT
7223	1412	5	vegetables	vegetable	NNS
7223	1412	6	(	(	-LRB-
7223	1412	7	which	which	WDT
7223	1412	8	removes	remove	VBZ
7223	1412	9	all	all	DT
7223	1412	10	distinctive	distinctive	JJ
7223	1412	11	flavor	flavor	NN
7223	1412	12	from	from	IN
7223	1412	13	them	-PRON-	PRP
7223	1412	14	)	)	-RRB-
7223	1412	15	cook	cook	VB
7223	1412	16	them	-PRON-	PRP
7223	1412	17	gently	gently	RB
7223	1412	18	,	,	,
7223	1412	19	and	and	CC
7223	1412	20	toss	toss	VB
7223	1412	21	them	-PRON-	PRP
7223	1412	22	when	when	WRB
7223	1412	23	cold	cold	JJ
7223	1412	24	in	in	IN
7223	1412	25	a	a	DT
7223	1412	26	good	good	JJ
7223	1412	27	salad	salad	NN
7223	1412	28	dressing	dressing	NN
7223	1412	29	.	.	.
7223	1413	1	If	if	IN
7223	1413	2	you	-PRON-	PRP
7223	1413	3	can	can	MD
7223	1413	4	give	give	VB
7223	1413	5	the	the	DT
7223	1413	6	yolk	yolk	NN
7223	1413	7	of	of	IN
7223	1413	8	an	an	DT
7223	1413	9	egg	egg	NN
7223	1413	10	to	to	IN
7223	1413	11	it	-PRON-	PRP
7223	1413	12	,	,	,
7223	1413	13	so	so	RB
7223	1413	14	much	much	RB
7223	1413	15	the	the	DT
7223	1413	16	better	well	JJR
7223	1413	17	.	.	.
7223	1414	1	Any	any	DT
7223	1414	2	cold	cold	JJ
7223	1414	3	meat	meat	NN
7223	1414	4	is	be	VBZ
7223	1414	5	improved	improve	VBN
7223	1414	6	by	by	IN
7223	1414	7	a	a	DT
7223	1414	8	side	side	JJ
7223	1414	9	dish	dish	NN
7223	1414	10	of	of	IN
7223	1414	11	this	this	DT
7223	1414	12	sort	sort	NN
7223	1414	13	.	.	.
7223	1415	1	The	the	DT
7223	1415	2	vegetables	vegetable	NNS
7223	1415	3	that	that	WDT
7223	1415	4	one	one	PRP
7223	1415	5	can	can	MD
7223	1415	6	curry	curry	VB
7223	1415	7	with	with	IN
7223	1415	8	advantage	advantage	NN
7223	1415	9	are	be	VBP
7223	1415	10	large	large	JJ
7223	1415	11	marrows	marrow	NNS
7223	1415	12	,	,	,
7223	1415	13	cut	cut	VBN
7223	1415	14	into	into	IN
7223	1415	15	cubes	cube	NNS
7223	1415	16	,	,	,
7223	1415	17	turnips	turnip	NNS
7223	1415	18	,	,	,
7223	1415	19	potatoes	potato	NNS
7223	1415	20	,	,	,
7223	1415	21	parsnips	parsnip	NNS
7223	1415	22	.	.	.
7223	1416	1	[	[	-LRB-
7223	1416	2	_	_	NNP
7223	1416	3	Marguerite	Marguerite	NNP
7223	1416	4	Leblanc	Leblanc	NNP
7223	1416	5	_	_	NNP
7223	1416	6	.	.	.
7223	1416	7	]	]	-RRB-
7223	1417	1	TOMATOES	TOMATOES	NNP
7223	1417	2	A	a	DT
7223	1417	3	LA	LA	NNP
7223	1417	4	SIR	SIR	NNP
7223	1417	5	EDWARD	EDWARD	NNP
7223	1417	6	GREY	GREY	NNP
7223	1417	7	HOMMAGE	HOMMAGE	NNS
7223	1417	8	Take	take	VB
7223	1417	9	some	some	DT
7223	1417	10	fine	fine	JJ
7223	1417	11	firm	firm	NN
7223	1417	12	tomatoes	tomato	NNS
7223	1417	13	,	,	,
7223	1417	14	not	not	RB
7223	1417	15	very	very	RB
7223	1417	16	ripe	ripe	JJ
7223	1417	17	.	.	.
7223	1418	1	Turn	turn	VB
7223	1418	2	them	-PRON-	PRP
7223	1418	3	with	with	IN
7223	1418	4	the	the	DT
7223	1418	5	stalk	stalk	NN
7223	1418	6	side	side	NN
7223	1418	7	up	up	RB
7223	1418	8	and	and	CC
7223	1418	9	cut	cut	VB
7223	1418	10	a	a	DT
7223	1418	11	slice	slice	NN
7223	1418	12	off	off	IN
7223	1418	13	the	the	DT
7223	1418	14	top	top	NN
7223	1418	15	with	with	IN
7223	1418	16	a	a	DT
7223	1418	17	sharp	sharp	JJ
7223	1418	18	knife	knife	NN
7223	1418	19	.	.	.
7223	1419	1	Take	take	VB
7223	1419	2	out	out	RP
7223	1419	3	the	the	DT
7223	1419	4	inside	inside	NN
7223	1419	5	with	with	IN
7223	1419	6	a	a	DT
7223	1419	7	teaspoon	teaspoon	NN
7223	1419	8	.	.	.
7223	1420	1	Break	break	VB
7223	1420	2	into	into	IN
7223	1420	3	each	each	DT
7223	1420	4	tomato	tomato	FW
7223	1420	5	a	a	DT
7223	1420	6	pullet	pullet	NN
7223	1420	7	's	's	POS
7223	1420	8	egg	egg	NN
7223	1420	9	,	,	,
7223	1420	10	sprinkle	sprinkle	VB
7223	1420	11	with	with	IN
7223	1420	12	pepper	pepper	NN
7223	1420	13	and	and	CC
7223	1420	14	salt	salt	NN
7223	1420	15	.	.	.
7223	1421	1	The	the	DT
7223	1421	2	inside	inside	NN
7223	1421	3	of	of	IN
7223	1421	4	the	the	DT
7223	1421	5	tomato	tomato	NN
7223	1421	6	you	-PRON-	PRP
7223	1421	7	will	will	MD
7223	1421	8	pass	pass	VB
7223	1421	9	through	through	IN
7223	1421	10	a	a	DT
7223	1421	11	fine	fine	JJ
7223	1421	12	wire	wire	NN
7223	1421	13	sieve	sieve	NN
7223	1421	14	and	and	CC
7223	1421	15	it	-PRON-	PRP
7223	1421	16	will	will	MD
7223	1421	17	be	be	VB
7223	1421	18	a	a	DT
7223	1421	19	thick	thick	JJ
7223	1421	20	liquor	liquor	NN
7223	1421	21	;	;	:
7223	1421	22	mix	mix	VB
7223	1421	23	it	-PRON-	PRP
7223	1421	24	with	with	IN
7223	1421	25	bread	bread	NN
7223	1421	26	-	-	HYPH
7223	1421	27	crumbs	crumb	NNS
7223	1421	28	,	,	,
7223	1421	29	salt	salt	NN
7223	1421	30	,	,	,
7223	1421	31	pepper	pepper	NN
7223	1421	32	,	,	,
7223	1421	33	and	and	CC
7223	1421	34	some	some	DT
7223	1421	35	grated	grate	VBN
7223	1421	36	cheese	cheese	NN
7223	1421	37	till	till	IN
7223	1421	38	quite	quite	RB
7223	1421	39	thick	thick	JJ
7223	1421	40	.	.	.
7223	1422	1	Put	put	VB
7223	1422	2	this	this	DT
7223	1422	3	mixture	mixture	NN
7223	1422	4	on	on	IN
7223	1422	5	the	the	DT
7223	1422	6	top	top	NN
7223	1422	7	of	of	IN
7223	1422	8	each	each	DT
7223	1422	9	egg	egg	NN
7223	1422	10	and	and	CC
7223	1422	11	place	place	VB
7223	1422	12	all	all	DT
7223	1422	13	in	in	IN
7223	1422	14	the	the	DT
7223	1422	15	oven	oven	NN
7223	1422	16	for	for	IN
7223	1422	17	three	three	CD
7223	1422	18	or	or	CC
7223	1422	19	four	four	CD
7223	1422	20	minutes	minute	NNS
7223	1422	21	,	,	,
7223	1422	22	so	so	IN
7223	1422	23	that	that	IN
7223	1422	24	the	the	DT
7223	1422	25	eggs	egg	NNS
7223	1422	26	are	be	VBP
7223	1422	27	only	only	RB
7223	1422	28	just	just	RB
7223	1422	29	set	set	VBN
7223	1422	30	and	and	CC
7223	1422	31	no	no	RB
7223	1422	32	more	more	JJR
7223	1422	33	.	.	.
7223	1423	1	[	[	-LRB-
7223	1423	2	_	_	NNP
7223	1423	3	Amie	Amie	NNP
7223	1423	4	inconnue	inconnue	NN
7223	1423	5	.	.	.
7223	1423	6	_	_	NNP
7223	1423	7	]	]	-RRB-
7223	1423	8	STUFFED	STUFFED	NNP
7223	1423	9	CARROTS	carrot	NNS
7223	1423	10	Take	take	VB
7223	1423	11	some	some	DT
7223	1423	12	good	good	JJ
7223	1423	13	sized	sized	JJ
7223	1423	14	carrots	carrot	NNS
7223	1423	15	,	,	,
7223	1423	16	and	and	CC
7223	1423	17	after	after	IN
7223	1423	18	washing	wash	VBG
7223	1423	19	them	-PRON-	PRP
7223	1423	20	well	well	RB
7223	1423	21	and	and	CC
7223	1423	22	cutting	cut	VBG
7223	1423	23	off	off	RP
7223	1423	24	the	the	DT
7223	1423	25	green	green	JJ
7223	1423	26	tuft	tuft	NN
7223	1423	27	,	,	,
7223	1423	28	cut	cut	VB
7223	1423	29	each	each	DT
7223	1423	30	one	one	NN
7223	1423	31	across	across	IN
7223	1423	32	about	about	RB
7223	1423	33	two	two	CD
7223	1423	34	and	and	CC
7223	1423	35	a	a	DT
7223	1423	36	half	half	NN
7223	1423	37	inches	inch	NNS
7223	1423	38	from	from	IN
7223	1423	39	the	the	DT
7223	1423	40	leaves	leave	NNS
7223	1423	41	.	.	.
7223	1424	1	Scoop	scoop	VB
7223	1424	2	out	out	RP
7223	1424	3	the	the	DT
7223	1424	4	inside	inside	JJ
7223	1424	5	yellow	yellow	JJ
7223	1424	6	part	part	NN
7223	1424	7	,	,	,
7223	1424	8	leaving	leave	VBG
7223	1424	9	a	a	DT
7223	1424	10	case	case	NN
7223	1424	11	of	of	IN
7223	1424	12	the	the	DT
7223	1424	13	redder	red	JJR
7223	1424	14	part	part	NN
7223	1424	15	and	and	CC
7223	1424	16	a	a	DT
7223	1424	17	piece	piece	NN
7223	1424	18	to	to	TO
7223	1424	19	form	form	VB
7223	1424	20	the	the	DT
7223	1424	21	bottom	bottom	NN
7223	1424	22	,	,	,
7223	1424	23	at	at	IN
7223	1424	24	the	the	DT
7223	1424	25	smaller	small	JJR
7223	1424	26	end	end	NN
7223	1424	27	.	.	.
7223	1425	1	Then	then	RB
7223	1425	2	stew	stew	VB
7223	1425	3	the	the	DT
7223	1425	4	cases	case	NNS
7223	1425	5	very	very	RB
7223	1425	6	gently	gently	RB
7223	1425	7	till	till	IN
7223	1425	8	a	a	DT
7223	1425	9	little	little	JJ
7223	1425	10	tender	tender	NN
7223	1425	11	,	,	,
7223	1425	12	but	but	CC
7223	1425	13	not	not	RB
7223	1425	14	quite	quite	RB
7223	1425	15	soft	soft	JJ
7223	1425	16	.	.	.
7223	1426	1	Take	take	VB
7223	1426	2	them	-PRON-	PRP
7223	1426	3	out	out	IN
7223	1426	4	of	of	IN
7223	1426	5	the	the	DT
7223	1426	6	water	water	NN
7223	1426	7	,	,	,
7223	1426	8	drain	drain	VB
7223	1426	9	them	-PRON-	PRP
7223	1426	10	,	,	,
7223	1426	11	and	and	CC
7223	1426	12	then	then	RB
7223	1426	13	placing	place	VBG
7223	1426	14	each	each	DT
7223	1426	15	on	on	IN
7223	1426	16	its	-PRON-	PRP$
7223	1426	17	small	small	JJ
7223	1426	18	end	end	NN
7223	1426	19	,	,	,
7223	1426	20	fill	fill	VB
7223	1426	21	up	up	RP
7223	1426	22	with	with	IN
7223	1426	23	hot	hot	JJ
7223	1426	24	chopped	chop	VBN
7223	1426	25	mushrooms	mushroom	NNS
7223	1426	26	,	,	,
7223	1426	27	that	that	WDT
7223	1426	28	have	have	VBP
7223	1426	29	been	be	VBN
7223	1426	30	tossed	toss	VBN
7223	1426	31	in	in	IN
7223	1426	32	butter	butter	NN
7223	1426	33	.	.	.
7223	1427	1	Arrange	arrange	NN
7223	1427	2	in	in	IN
7223	1427	3	a	a	DT
7223	1427	4	circle	circle	NN
7223	1427	5	on	on	IN
7223	1427	6	a	a	DT
7223	1427	7	dish	dish	NN
7223	1427	8	,	,	,
7223	1427	9	and	and	CC
7223	1427	10	garnish	garnish	VB
7223	1427	11	with	with	IN
7223	1427	12	small	small	JJ
7223	1427	13	sprigs	sprig	NNS
7223	1427	14	of	of	IN
7223	1427	15	carrot	carrot	NNP
7223	1427	16	leaves	leave	NNS
7223	1427	17	.	.	.
7223	1428	1	The	the	DT
7223	1428	2	insides	inside	NNS
7223	1428	3	that	that	WDT
7223	1428	4	you	-PRON-	PRP
7223	1428	5	have	have	VBP
7223	1428	6	scooped	scoop	VBN
7223	1428	7	out	out	RP
7223	1428	8	are	be	VBP
7223	1428	9	to	to	TO
7223	1428	10	be	be	VB
7223	1428	11	used	use	VBN
7223	1428	12	for	for	IN
7223	1428	13	soup	soup	NN
7223	1428	14	flavoring	flavoring	NN
7223	1428	15	.	.	.
7223	1429	1	[	[	-LRB-
7223	1429	2	_	_	NNP
7223	1429	3	Pour	Pour	NNP
7223	1429	4	la	la	NNP
7223	1429	5	Patrie	Patrie	NNP
7223	1429	6	.	.	.
7223	1429	7	_	_	NNP
7223	1429	8	]	]	-RRB-
7223	1429	9	TO	to	IN
7223	1429	10	COOK	COOK	NNP
7223	1429	11	ASPARAGUS	ASPARAGUS	NNP
7223	1429	12	One	one	PRP
7223	1429	13	should	should	MD
7223	1429	14	not	not	RB
7223	1429	15	let	let	VB
7223	1429	16	the	the	DT
7223	1429	17	tips	tip	NNS
7223	1429	18	of	of	IN
7223	1429	19	this	this	DT
7223	1429	20	vegetable	vegetable	NN
7223	1429	21	touch	touch	NN
7223	1429	22	the	the	DT
7223	1429	23	water	water	NN
7223	1429	24	.	.	.
7223	1430	1	Take	take	VB
7223	1430	2	your	-PRON-	PRP$
7223	1430	3	bundle	bundle	NN
7223	1430	4	,	,	,
7223	1430	5	dip	dip	VB
7223	1430	6	the	the	DT
7223	1430	7	stalks	stalk	NNS
7223	1430	8	in	in	IN
7223	1430	9	warm	warm	JJ
7223	1430	10	water	water	NN
7223	1430	11	to	to	TO
7223	1430	12	remove	remove	VB
7223	1430	13	any	any	DT
7223	1430	14	dust	dust	NN
7223	1430	15	,	,	,
7223	1430	16	and	and	CC
7223	1430	17	the	the	DT
7223	1430	18	tips	tip	NNS
7223	1430	19	also	also	RB
7223	1430	20	,	,	,
7223	1430	21	if	if	IN
7223	1430	22	it	-PRON-	PRP
7223	1430	23	is	be	VBZ
7223	1430	24	necessary	necessary	JJ
7223	1430	25	.	.	.
7223	1431	1	Then	then	RB
7223	1431	2	tie	tie	VB
7223	1431	3	the	the	DT
7223	1431	4	bundle	bundle	NN
7223	1431	5	round	round	RB
7223	1431	6	with	with	IN
7223	1431	7	tape	tape	NN
7223	1431	8	,	,	,
7223	1431	9	keeping	keep	VBG
7223	1431	10	the	the	DT
7223	1431	11	ends	end	NNS
7223	1431	12	of	of	IN
7223	1431	13	stalks	stalk	NNS
7223	1431	14	even	even	RB
7223	1431	15	so	so	IN
7223	1431	16	that	that	IN
7223	1431	17	it	-PRON-	PRP
7223	1431	18	will	will	MD
7223	1431	19	stand	stand	VB
7223	1431	20	upright	upright	JJ
7223	1431	21	.	.	.
7223	1432	1	Place	place	VB
7223	1432	2	them	-PRON-	PRP
7223	1432	3	in	in	IN
7223	1432	4	boiling	boil	VBG
7223	1432	5	water	water	NN
7223	1432	6	with	with	IN
7223	1432	7	the	the	DT
7223	1432	8	heads	head	NNS
7223	1432	9	just	just	RB
7223	1432	10	sticking	stick	VBG
7223	1432	11	out	out	RP
7223	1432	12	,	,	,
7223	1432	13	and	and	CC
7223	1432	14	keep	keep	VB
7223	1432	15	them	-PRON-	PRP
7223	1432	16	like	like	IN
7223	1432	17	that	that	DT
7223	1432	18	.	.	.
7223	1433	1	In	in	IN
7223	1433	2	this	this	DT
7223	1433	3	way	way	NN
7223	1433	4	the	the	DT
7223	1433	5	heads	head	NNS
7223	1433	6	,	,	,
7223	1433	7	which	which	WDT
7223	1433	8	are	be	VBP
7223	1433	9	very	very	RB
7223	1433	10	tender	tender	JJ
7223	1433	11	,	,	,
7223	1433	12	will	will	MD
7223	1433	13	be	be	VB
7223	1433	14	cooked	cook	VBN
7223	1433	15	in	in	IN
7223	1433	16	the	the	DT
7223	1433	17	steam	steam	NN
7223	1433	18	and	and	CC
7223	1433	19	will	will	MD
7223	1433	20	not	not	RB
7223	1433	21	drop	drop	VB
7223	1433	22	off	off	RP
7223	1433	23	.	.	.
7223	1434	1	[	[	-LRB-
7223	1434	2	_	_	NNP
7223	1434	3	Pour	Pour	NNP
7223	1434	4	la	la	NNP
7223	1434	5	Patrie	Patrie	NNP
7223	1434	6	.	.	.
7223	1434	7	_	_	NNP
7223	1434	8	]	]	-RRB-
7223	1434	9	TOMATOES	TOMATOES	NNP
7223	1434	10	IN	in	IN
7223	1434	11	HASTE	HASTE	NNP
7223	1434	12	Butter	Butter	NNP
7223	1434	13	a	a	DT
7223	1434	14	pie	pie	NN
7223	1434	15	-	-	HYPH
7223	1434	16	dish	dish	NN
7223	1434	17	,	,	,
7223	1434	18	preferably	preferably	RB
7223	1434	19	a	a	DT
7223	1434	20	fireproof	fireproof	JJ
7223	1434	21	china	china	NNP
7223	1434	22	dish	dish	NN
7223	1434	23	.	.	.
7223	1435	1	Open	open	VB
7223	1435	2	a	a	DT
7223	1435	3	tin	tin	NN
7223	1435	4	of	of	IN
7223	1435	5	tomatoes	tomato	NNS
7223	1435	6	and	and	CC
7223	1435	7	remove	remove	VB
7223	1435	8	as	as	RB
7223	1435	9	much	much	JJ
7223	1435	10	skin	skin	NN
7223	1435	11	as	as	IN
7223	1435	12	you	-PRON-	PRP
7223	1435	13	can	can	MD
7223	1435	14	if	if	IN
7223	1435	15	they	-PRON-	PRP
7223	1435	16	are	be	VBP
7223	1435	17	the	the	DT
7223	1435	18	unpeeled	unpeeled	JJ
7223	1435	19	kind	kind	NN
7223	1435	20	.	.	.
7223	1436	1	Put	put	VB
7223	1436	2	a	a	DT
7223	1436	3	handful	handful	NN
7223	1436	4	of	of	IN
7223	1436	5	crumbled	crumble	VBN
7223	1436	6	brown	brown	JJ
7223	1436	7	bread	bread	NN
7223	1436	8	in	in	IN
7223	1436	9	the	the	DT
7223	1436	10	dish	dish	NN
7223	1436	11	with	with	IN
7223	1436	12	lumps	lump	NNS
7223	1436	13	of	of	IN
7223	1436	14	butter	butter	NN
7223	1436	15	,	,	,
7223	1436	16	then	then	RB
7223	1436	17	pour	pour	VB
7223	1436	18	on	on	IN
7223	1436	19	that	that	IN
7223	1436	20	some	some	DT
7223	1436	21	tomatoes	tomato	NNS
7223	1436	22	,	,	,
7223	1436	23	dust	dust	NN
7223	1436	24	with	with	IN
7223	1436	25	pepper	pepper	NN
7223	1436	26	and	and	CC
7223	1436	27	salt	salt	NN
7223	1436	28	,	,	,
7223	1436	29	then	then	RB
7223	1436	30	more	more	JJR
7223	1436	31	bread	bread	NN
7223	1436	32	,	,	,
7223	1436	33	and	and	CC
7223	1436	34	so	so	RB
7223	1436	35	on	on	RB
7223	1436	36	,	,	,
7223	1436	37	finishing	finish	VBG
7223	1436	38	at	at	IN
7223	1436	39	the	the	DT
7223	1436	40	last	last	JJ
7223	1436	41	with	with	IN
7223	1436	42	lumps	lump	NNS
7223	1436	43	of	of	IN
7223	1436	44	butter	butter	NN
7223	1436	45	,	,	,
7223	1436	46	and	and	CC
7223	1436	47	a	a	DT
7223	1436	48	thick	thick	JJ
7223	1436	49	sprinkling	sprinkling	NN
7223	1436	50	of	of	IN
7223	1436	51	grated	grate	VBN
7223	1436	52	cheese	cheese	NN
7223	1436	53	.	.	.
7223	1437	1	Bake	bake	VB
7223	1437	2	for	for	IN
7223	1437	3	twenty	twenty	CD
7223	1437	4	minutes	minute	NNS
7223	1437	5	.	.	.
7223	1438	1	[	[	-LRB-
7223	1438	2	_	_	NNP
7223	1438	3	Pour	Pour	NNP
7223	1438	4	la	la	NNP
7223	1438	5	Patrie	Patrie	NNP
7223	1438	6	.	.	.
7223	1438	7	_	_	NNP
7223	1438	8	]	]	-RRB-
7223	1438	9	KIDNEYS	KIDNEYS	NNP
7223	1438	10	AND	and	CC
7223	1438	11	LETTUCE	lettuce	NN
7223	1438	12	Put	put	VBP
7223	1438	13	on	on	RP
7223	1438	14	some	some	DT
7223	1438	15	water	water	NN
7223	1438	16	to	to	TO
7223	1438	17	boil	boil	VB
7223	1438	18	.	.	.
7223	1439	1	Take	take	VB
7223	1439	2	your	-PRON-	PRP$
7223	1439	3	lettuce	lettuce	NN
7223	1439	4	,	,	,
7223	1439	5	and	and	CC
7223	1439	6	choose	choose	VB
7223	1439	7	the	the	DT
7223	1439	8	round	round	JJ
7223	1439	9	kind	kind	NN
7223	1439	10	,	,	,
7223	1439	11	and	and	CC
7223	1439	12	wash	wash	VB
7223	1439	13	it	-PRON-	PRP
7223	1439	14	well	well	RB
7223	1439	15	.	.	.
7223	1440	1	Take	take	VB
7223	1440	2	out	out	RP
7223	1440	3	neatly	neatly	RB
7223	1440	4	with	with	IN
7223	1440	5	your	-PRON-	PRP$
7223	1440	6	fingers	finger	NNS
7223	1440	7	the	the	DT
7223	1440	8	center	center	NN
7223	1440	9	leaves	leave	VBZ
7223	1440	10	,	,	,
7223	1440	11	and	and	CC
7223	1440	12	fill	fill	VB
7223	1440	13	up	up	RP
7223	1440	14	instead	instead	RB
7223	1440	15	with	with	IN
7223	1440	16	a	a	DT
7223	1440	17	sheep	sheep	NN
7223	1440	18	's	's	POS
7223	1440	19	kidney	kidney	NN
7223	1440	20	which	which	WDT
7223	1440	21	you	-PRON-	PRP
7223	1440	22	have	have	VBP
7223	1440	23	lightly	lightly	RB
7223	1440	24	dusted	dust	VBN
7223	1440	25	with	with	IN
7223	1440	26	flour	flour	NN
7223	1440	27	,	,	,
7223	1440	28	pepper	pepper	NN
7223	1440	29	,	,	,
7223	1440	30	and	and	CC
7223	1440	31	salt	salt	NN
7223	1440	32	.	.	.
7223	1441	1	Tie	tie	VB
7223	1441	2	the	the	DT
7223	1441	3	lettuce	lettuce	NN
7223	1441	4	round	round	RB
7223	1441	5	very	very	RB
7223	1441	6	firmly	firmly	RB
7223	1441	7	and	and	CC
7223	1441	8	set	set	VBD
7223	1441	9	it	-PRON-	PRP
7223	1441	10	in	in	IN
7223	1441	11	a	a	DT
7223	1441	12	pan	pan	NN
7223	1441	13	of	of	IN
7223	1441	14	boiling	boil	VBG
7223	1441	15	water	water	NN
7223	1441	16	that	that	WDT
7223	1441	17	covers	cover	VBZ
7223	1441	18	up	up	RP
7223	1441	19	only	only	RB
7223	1441	20	three	three	CD
7223	1441	21	quarters	quarter	NNS
7223	1441	22	of	of	IN
7223	1441	23	the	the	DT
7223	1441	24	vegetable	vegetable	NN
7223	1441	25	.	.	.
7223	1442	1	Boil	Boil	NNP
7223	1442	2	for	for	IN
7223	1442	3	eighteen	eighteen	CD
7223	1442	4	minutes	minute	NNS
7223	1442	5	.	.	.
7223	1443	1	Take	take	VB
7223	1443	2	out	out	RP
7223	1443	3	the	the	DT
7223	1443	4	lettuce	lettuce	NN
7223	1443	5	,	,	,
7223	1443	6	untie	untie	VB
7223	1443	7	it	-PRON-	PRP
7223	1443	8	,	,	,
7223	1443	9	drain	drain	VB
7223	1443	10	it	-PRON-	PRP
7223	1443	11	,	,	,
7223	1443	12	and	and	CC
7223	1443	13	serve	serve	VB
7223	1443	14	at	at	IN
7223	1443	15	once	once	RB
7223	1443	16	.	.	.
7223	1444	1	Kidneys	kidney	NNS
7223	1444	2	are	be	VBP
7223	1444	3	good	good	JJ
7223	1444	4	when	when	WRB
7223	1444	5	they	-PRON-	PRP
7223	1444	6	are	be	VBP
7223	1444	7	placed	place	VBN
7223	1444	8	inside	inside	IN
7223	1444	9	large	large	JJ
7223	1444	10	Spanish	spanish	JJ
7223	1444	11	onions	onion	NNS
7223	1444	12	and	and	CC
7223	1444	13	gently	gently	RB
7223	1444	14	stewed	stew	VBD
7223	1444	15	,	,	,
7223	1444	16	in	in	IN
7223	1444	17	which	which	WDT
7223	1444	18	case	case	NN
7223	1444	19	a	a	DT
7223	1444	20	dab	dab	NN
7223	1444	21	of	of	IN
7223	1444	22	made	make	VBN
7223	1444	23	mustard	mustard	NN
7223	1444	24	is	be	VBZ
7223	1444	25	given	give	VBN
7223	1444	26	them	-PRON-	PRP
7223	1444	27	.	.	.
7223	1445	1	TOMATO	tomato	NN
7223	1445	2	RICE	rice	NN
7223	1445	3	Put	Put	VBN
7223	1445	4	on	on	IN
7223	1445	5	your	-PRON-	PRP$
7223	1445	6	rice	rice	NN
7223	1445	7	to	to	TO
7223	1445	8	boil	boil	VB
7223	1445	9	.	.	.
7223	1446	1	Make	make	VB
7223	1446	2	a	a	DT
7223	1446	3	tomato	tomato	NN
7223	1446	4	sauce	sauce	NN
7223	1446	5	by	by	IN
7223	1446	6	stewing	stew	VBG
7223	1446	7	them	-PRON-	PRP
7223	1446	8	gently	gently	RB
7223	1446	9	,	,	,
7223	1446	10	and	and	CC
7223	1446	11	then	then	RB
7223	1446	12	rubbing	rub	VBG
7223	1446	13	them	-PRON-	PRP
7223	1446	14	through	through	IN
7223	1446	15	a	a	DT
7223	1446	16	sieve	sieve	NN
7223	1446	17	;	;	:
7223	1446	18	this	this	DT
7223	1446	19	makes	make	VBZ
7223	1446	20	a	a	DT
7223	1446	21	purée	purée	NN
7223	1446	22	,	,	,
7223	1446	23	which	which	WDT
7223	1446	24	you	-PRON-	PRP
7223	1446	25	must	must	MD
7223	1446	26	put	put	VB
7223	1446	27	back	back	RB
7223	1446	28	to	to	IN
7223	1446	29	heat	heat	NN
7223	1446	30	with	with	IN
7223	1446	31	pepper	pepper	NN
7223	1446	32	and	and	CC
7223	1446	33	salt	salt	NN
7223	1446	34	and	and	CC
7223	1446	35	a	a	DT
7223	1446	36	small	small	JJ
7223	1446	37	quantity	quantity	NN
7223	1446	38	of	of	IN
7223	1446	39	made	make	VBN
7223	1446	40	mustard	mustard	NN
7223	1446	41	.	.	.
7223	1447	1	Then	then	RB
7223	1447	2	grate	grate	VB
7223	1447	3	some	some	DT
7223	1447	4	parmesan	parmesan	NN
7223	1447	5	,	,	,
7223	1447	6	or	or	CC
7223	1447	7	failing	fail	VBG
7223	1447	8	that	that	IN
7223	1447	9	,	,	,
7223	1447	10	some	some	DT
7223	1447	11	Gruyère	gruyère	JJ
7223	1447	12	cheese	cheese	NN
7223	1447	13	.	.	.
7223	1448	1	Take	take	VB
7223	1448	2	off	off	RP
7223	1448	3	the	the	DT
7223	1448	4	rice	rice	NN
7223	1448	5	,	,	,
7223	1448	6	drain	drain	VB
7223	1448	7	it	-PRON-	PRP
7223	1448	8	,	,	,
7223	1448	9	keeping	keep	VBG
7223	1448	10	it	-PRON-	PRP
7223	1448	11	hot	hot	JJ
7223	1448	12	,	,	,
7223	1448	13	put	put	VB
7223	1448	14	it	-PRON-	PRP
7223	1448	15	on	on	IN
7223	1448	16	a	a	DT
7223	1448	17	dish	dish	NN
7223	1448	18	and	and	CC
7223	1448	19	pour	pour	VB
7223	1448	20	over	over	IN
7223	1448	21	it	-PRON-	PRP
7223	1448	22	your	-PRON-	PRP$
7223	1448	23	purée	purée	NN
7223	1448	24	.	.	.
7223	1449	1	Then	then	RB
7223	1449	2	sprinkle	sprinkle	VB
7223	1449	3	the	the	DT
7223	1449	4	grated	grate	VBN
7223	1449	5	cheese	cheese	NN
7223	1449	6	thickly	thickly	RB
7223	1449	7	on	on	IN
7223	1449	8	top	top	NN
7223	1449	9	of	of	IN
7223	1449	10	all	all	DT
7223	1449	11	.	.	.
7223	1450	1	[	[	-LRB-
7223	1450	2	_	_	NNP
7223	1450	3	Pour	Pour	NNP
7223	1450	4	la	la	NNP
7223	1450	5	Patrie	Patrie	NNP
7223	1450	6	.	.	.
7223	1450	7	_	_	NNP
7223	1450	8	]	]	-RRB-
7223	1450	9	RICE	rice	NN
7223	1450	10	WITH	with	IN
7223	1450	11	EGGS	EGGS	NNP
7223	1450	12	Boil	Boil	NNP
7223	1450	13	some	some	DT
7223	1450	14	rice	rice	NN
7223	1450	15	till	till	IN
7223	1450	16	it	-PRON-	PRP
7223	1450	17	will	will	MD
7223	1450	18	press	press	VB
7223	1450	19	closely	closely	RB
7223	1450	20	together	together	RB
7223	1450	21	.	.	.
7223	1451	1	Fill	fill	VB
7223	1451	2	some	some	DT
7223	1451	3	teacups	teacup	NNS
7223	1451	4	with	with	IN
7223	1451	5	it	-PRON-	PRP
7223	1451	6	,	,	,
7223	1451	7	pressing	press	VBG
7223	1451	8	the	the	DT
7223	1451	9	rice	rice	NN
7223	1451	10	well	well	RB
7223	1451	11	down	down	RB
7223	1451	12	;	;	:
7223	1451	13	then	then	RB
7223	1451	14	leave	leave	VB
7223	1451	15	a	a	DT
7223	1451	16	hole	hole	NN
7223	1451	17	in	in	IN
7223	1451	18	the	the	DT
7223	1451	19	middle	middle	NN
7223	1451	20	and	and	CC
7223	1451	21	pour	pour	VB
7223	1451	22	into	into	IN
7223	1451	23	each	each	DT
7223	1451	24	hole	hole	NN
7223	1451	25	a	a	DT
7223	1451	26	small	small	JJ
7223	1451	27	raw	raw	JJ
7223	1451	28	egg	egg	NN
7223	1451	29	,	,	,
7223	1451	30	yolk	yolk	NNP
7223	1451	31	,	,	,
7223	1451	32	and	and	CC
7223	1451	33	white	white	JJ
7223	1451	34	.	.	.
7223	1452	1	Set	set	VB
7223	1452	2	the	the	DT
7223	1452	3	tea	tea	NN
7223	1452	4	-	-	HYPH
7223	1452	5	cups	cup	NNS
7223	1452	6	to	to	TO
7223	1452	7	cook	cook	VB
7223	1452	8	in	in	IN
7223	1452	9	the	the	DT
7223	1452	10	oven	oven	NN
7223	1452	11	,	,	,
7223	1452	12	and	and	CC
7223	1452	13	when	when	WRB
7223	1452	14	the	the	DT
7223	1452	15	eggs	egg	NNS
7223	1452	16	are	be	VBP
7223	1452	17	just	just	RB
7223	1452	18	set	set	VBN
7223	1452	19	and	and	CC
7223	1452	20	no	no	RB
7223	1452	21	more	more	RBR
7223	1452	22	,	,	,
7223	1452	23	press	press	NN
7223	1452	24	on	on	IN
7223	1452	25	them	-PRON-	PRP
7223	1452	26	some	some	DT
7223	1452	27	more	more	JJR
7223	1452	28	rice	rice	NN
7223	1452	29	.	.	.
7223	1453	1	Turn	turn	VB
7223	1453	2	them	-PRON-	PRP
7223	1453	3	out	out	IN
7223	1453	4	of	of	IN
7223	1453	5	the	the	DT
7223	1453	6	teacups	teacup	NNS
7223	1453	7	,	,	,
7223	1453	8	and	and	CC
7223	1453	9	if	if	IN
7223	1453	10	you	-PRON-	PRP
7223	1453	11	have	have	VBP
7223	1453	12	rubbed	rub	VBN
7223	1453	13	the	the	DT
7223	1453	14	inside	inside	NN
7223	1453	15	of	of	IN
7223	1453	16	the	the	DT
7223	1453	17	cups	cup	NNS
7223	1453	18	with	with	IN
7223	1453	19	a	a	DT
7223	1453	20	little	little	JJ
7223	1453	21	butter	butter	NN
7223	1453	22	this	this	DT
7223	1453	23	will	will	MD
7223	1453	24	be	be	VB
7223	1453	25	easy	easy	JJ
7223	1453	26	,	,	,
7223	1453	27	and	and	CC
7223	1453	28	sprinkle	sprinkle	VB
7223	1453	29	over	over	IN
7223	1453	30	the	the	DT
7223	1453	31	top	top	NN
7223	1453	32	of	of	IN
7223	1453	33	each	each	DT
7223	1453	34	mold	mold	NN
7223	1453	35	plenty	plenty	NN
7223	1453	36	of	of	IN
7223	1453	37	chopped	chop	VBN
7223	1453	38	parsley	parsley	NN
7223	1453	39	.	.	.
7223	1454	1	Do	do	VBP
7223	1454	2	not	not	RB
7223	1454	3	forget	forget	VB
7223	1454	4	salt	salt	NN
7223	1454	5	and	and	CC
7223	1454	6	pepper	pepper	NN
7223	1454	7	to	to	TO
7223	1454	8	season	season	VB
7223	1454	9	the	the	DT
7223	1454	10	ingredients	ingredient	NNS
7223	1454	11	.	.	.
7223	1455	1	[	[	-LRB-
7223	1455	2	_	_	NNP
7223	1455	3	Pour	Pour	NNP
7223	1455	4	la	la	NNP
7223	1455	5	Patrie	Patrie	NNP
7223	1455	6	.	.	.
7223	1455	7	_	_	NNP
7223	1455	8	]	]	-RRB-
7223	1455	9	BROAD	broad	JJ
7223	1455	10	BEANS	bean	NNS
7223	1455	11	IN	in	IN
7223	1455	12	SAUCE	SAUCE	NNP
7223	1455	13	Take	take	VBP
7223	1455	14	your	-PRON-	PRP$
7223	1455	15	shelled	shelled	JJ
7223	1455	16	beans	bean	NNS
7223	1455	17	,	,	,
7223	1455	18	very	very	RB
7223	1455	19	young	young	JJ
7223	1455	20	and	and	CC
7223	1455	21	tender	tender	JJ
7223	1455	22	.	.	.
7223	1456	1	Throw	throw	VB
7223	1456	2	them	-PRON-	PRP
7223	1456	3	into	into	IN
7223	1456	4	boiling	boil	VBG
7223	1456	5	water	water	NN
7223	1456	6	for	for	IN
7223	1456	7	a	a	DT
7223	1456	8	minute	minute	NN
7223	1456	9	,	,	,
7223	1456	10	then	then	RB
7223	1456	11	pour	pour	VB
7223	1456	12	the	the	DT
7223	1456	13	water	water	NN
7223	1456	14	away	away	RB
7223	1456	15	.	.	.
7223	1457	1	Heat	heat	NN
7223	1457	2	for	for	IN
7223	1457	3	a	a	DT
7223	1457	4	pound	pound	NN
7223	1457	5	of	of	IN
7223	1457	6	beans	bean	NNS
7223	1457	7	one	one	CD
7223	1457	8	and	and	CC
7223	1457	9	one	one	CD
7223	1457	10	-	-	HYPH
7223	1457	11	half	half	NN
7223	1457	12	pints	pint	NNS
7223	1457	13	of	of	IN
7223	1457	14	milk	milk	NN
7223	1457	15	,	,	,
7223	1457	16	stir	stir	VBP
7223	1457	17	in	in	IN
7223	1457	18	four	four	CD
7223	1457	19	ounces	ounce	NNS
7223	1457	20	of	of	IN
7223	1457	21	salt	salt	NN
7223	1457	22	butter	butter	NN
7223	1457	23	,	,	,
7223	1457	24	a	a	DT
7223	1457	25	very	very	RB
7223	1457	26	little	little	JJ
7223	1457	27	chopped	chop	VBN
7223	1457	28	parsley	parsley	NN
7223	1457	29	,	,	,
7223	1457	30	salt	salt	NN
7223	1457	31	and	and	CC
7223	1457	32	pepper	pepper	NN
7223	1457	33	.	.	.
7223	1458	1	Do	do	VB
7223	1458	2	not	not	RB
7223	1458	3	let	let	VB
7223	1458	4	the	the	DT
7223	1458	5	milk	milk	NN
7223	1458	6	boil	boil	NN
7223	1458	7	,	,	,
7223	1458	8	but	but	CC
7223	1458	9	when	when	WRB
7223	1458	10	it	-PRON-	PRP
7223	1458	11	simmers	simmer	NNS
7223	1458	12	put	put	VBD
7223	1458	13	in	in	IN
7223	1458	14	the	the	DT
7223	1458	15	beans	bean	NNS
7223	1458	16	.	.	.
7223	1459	1	When	when	WRB
7223	1459	2	they	-PRON-	PRP
7223	1459	3	have	have	VBP
7223	1459	4	been	be	VBN
7223	1459	5	heated	heat	VBN
7223	1459	6	for	for	IN
7223	1459	7	ten	ten	CD
7223	1459	8	minutes	minute	NNS
7223	1459	9	,	,	,
7223	1459	10	thicken	thicken	VB
7223	1459	11	your	-PRON-	PRP$
7223	1459	12	sauce	sauce	NN
7223	1459	13	with	with	IN
7223	1459	14	the	the	DT
7223	1459	15	yolks	yolk	NNS
7223	1459	16	of	of	IN
7223	1459	17	two	two	CD
7223	1459	18	eggs	egg	NNS
7223	1459	19	and	and	CC
7223	1459	20	a	a	DT
7223	1459	21	tablespoonful	tablespoonful	NN
7223	1459	22	of	of	IN
7223	1459	23	cream	cream	NN
7223	1459	24	.	.	.
7223	1460	1	Take	take	VB
7223	1460	2	out	out	RP
7223	1460	3	a	a	DT
7223	1460	4	bean	bean	NN
7223	1460	5	and	and	CC
7223	1460	6	eat	eat	VB
7223	1460	7	it	-PRON-	PRP
7223	1460	8	to	to	TO
7223	1460	9	see	see	VB
7223	1460	10	if	if	IN
7223	1460	11	it	-PRON-	PRP
7223	1460	12	is	be	VBZ
7223	1460	13	cooked	cook	VBN
7223	1460	14	,	,	,
7223	1460	15	and	and	CC
7223	1460	16	if	if	IN
7223	1460	17	so	so	RB
7223	1460	18	,	,	,
7223	1460	19	pour	pour	VB
7223	1460	20	all	all	DT
7223	1460	21	on	on	IN
7223	1460	22	a	a	DT
7223	1460	23	hot	hot	JJ
7223	1460	24	dish	dish	NN
7223	1460	25	.	.	.
7223	1461	1	Garnish	garnish	VB
7223	1461	2	with	with	IN
7223	1461	3	fried	fried	JJ
7223	1461	4	sippets	sippet	NNS
7223	1461	5	of	of	IN
7223	1461	6	bread	bread	NN
7223	1461	7	.	.	.
7223	1462	1	Old	old	JJ
7223	1462	2	broad	broad	JJ
7223	1462	3	beans	bean	NNS
7223	1462	4	can	can	MD
7223	1462	5	be	be	VB
7223	1462	6	treated	treat	VBN
7223	1462	7	in	in	IN
7223	1462	8	the	the	DT
7223	1462	9	same	same	JJ
7223	1462	10	way	way	NN
7223	1462	11	,	,	,
7223	1462	12	but	but	CC
7223	1462	13	they	-PRON-	PRP
7223	1462	14	must	must	MD
7223	1462	15	first	first	RB
7223	1462	16	be	be	VB
7223	1462	17	skinned	skin	VBN
7223	1462	18	.	.	.
7223	1463	1	[	[	-LRB-
7223	1463	2	_	_	NNP
7223	1463	3	Aimee	Aimee	NNP
7223	1463	4	.	.	.
7223	1463	5	_	_	NNP
7223	1463	6	]	]	-RRB-
7223	1463	7	OMELETTE	omelette	NN
7223	1463	8	OF	of	IN
7223	1463	9	PEAS	peas	NN
7223	1463	10	Beat	Beat	VBD
7223	1463	11	up	up	RP
7223	1463	12	three	three	CD
7223	1463	13	eggs	egg	NNS
7223	1463	14	,	,	,
7223	1463	15	to	to	TO
7223	1463	16	which	which	WDT
7223	1463	17	add	add	VB
7223	1463	18	one	one	CD
7223	1463	19	tablespoonful	tablespoonful	NN
7223	1463	20	of	of	IN
7223	1463	21	grated	grate	VBN
7223	1463	22	cheese	cheese	NN
7223	1463	23	,	,	,
7223	1463	24	pepper	pepper	NN
7223	1463	25	,	,	,
7223	1463	26	and	and	CC
7223	1463	27	salt	salt	NN
7223	1463	28	,	,	,
7223	1463	29	and	and	CC
7223	1463	30	mix	mix	VB
7223	1463	31	thoroughly	thoroughly	RB
7223	1463	32	.	.	.
7223	1464	1	Butter	butter	VB
7223	1464	2	an	an	DT
7223	1464	3	omelette	omelette	NN
7223	1464	4	pan	pan	NN
7223	1464	5	,	,	,
7223	1464	6	and	and	CC
7223	1464	7	pour	pour	VB
7223	1464	8	in	in	IN
7223	1464	9	the	the	DT
7223	1464	10	mixture	mixture	NN
7223	1464	11	,	,	,
7223	1464	12	keep	keep	VB
7223	1464	13	moving	move	VBG
7223	1464	14	it	-PRON-	PRP
7223	1464	15	gently	gently	RB
7223	1464	16	with	with	IN
7223	1464	17	a	a	DT
7223	1464	18	fork	fork	NN
7223	1464	19	while	while	IN
7223	1464	20	you	-PRON-	PRP
7223	1464	21	sprinkle	sprinkle	VBP
7223	1464	22	in	in	RP
7223	1464	23	with	with	IN
7223	1464	24	the	the	DT
7223	1464	25	other	other	JJ
7223	1464	26	hand	hand	NN
7223	1464	27	some	some	DT
7223	1464	28	cooked	cook	VBN
7223	1464	29	green	green	JJ
7223	1464	30	peas	pea	NNS
7223	1464	31	.	.	.
7223	1465	1	The	the	DT
7223	1465	2	omelette	omelette	NN
7223	1465	3	will	will	MD
7223	1465	4	be	be	VB
7223	1465	5	cooked	cook	VBN
7223	1465	6	by	by	IN
7223	1465	7	the	the	DT
7223	1465	8	time	time	NN
7223	1465	9	you	-PRON-	PRP
7223	1465	10	have	have	VBP
7223	1465	11	sprinkled	sprinkle	VBN
7223	1465	12	in	in	IN
7223	1465	13	two	two	CD
7223	1465	14	handfuls	handful	NNS
7223	1465	15	.	.	.
7223	1466	1	Slip	slip	VB
7223	1466	2	it	-PRON-	PRP
7223	1466	3	off	off	RP
7223	1466	4	on	on	IN
7223	1466	5	to	to	IN
7223	1466	6	a	a	DT
7223	1466	7	very	very	RB
7223	1466	8	hot	hot	JJ
7223	1466	9	dish	dish	NN
7223	1466	10	,	,	,
7223	1466	11	fold	fold	VB
7223	1466	12	over	over	RB
7223	1466	13	,	,	,
7223	1466	14	and	and	CC
7223	1466	15	serve	serve	VB
7223	1466	16	at	at	IN
7223	1466	17	once	once	RB
7223	1466	18	.	.	.
7223	1467	1	[	[	-LRB-
7223	1467	2	_	_	NNP
7223	1467	3	Jean	Jean	NNP
7223	1467	4	O.	O.	NNP
7223	1467	5	_	_	NNP
7223	1467	6	]	]	-RRB-
7223	1467	7	BRUSSELS	BRUSSELS	NNP
7223	1467	8	ARTICHOKES	ARTICHOKES	NNP
7223	1467	9	Wash	wash	VBP
7223	1467	10	well	well	RB
7223	1467	11	some	some	DT
7223	1467	12	globe	globe	NN
7223	1467	13	artichokes	artichoke	NNS
7223	1467	14	,	,	,
7223	1467	15	and	and	CC
7223	1467	16	boil	boil	VB
7223	1467	17	them	-PRON-	PRP
7223	1467	18	in	in	IN
7223	1467	19	salted	salt	VBN
7223	1467	20	water	water	NN
7223	1467	21	.	.	.
7223	1468	1	Meanwhile	meanwhile	RB
7223	1468	2	make	make	VBP
7223	1468	3	a	a	DT
7223	1468	4	good	good	JJ
7223	1468	5	mushroom	mushroom	NN
7223	1468	6	filling	filling	NN
7223	1468	7	,	,	,
7223	1468	8	highly	highly	RB
7223	1468	9	seasoned	seasoned	JJ
7223	1468	10	,	,	,
7223	1468	11	of	of	IN
7223	1468	12	cooked	cooked	JJ
7223	1468	13	mushroom	mushroom	NN
7223	1468	14	,	,	,
7223	1468	15	dipped	dip	VBD
7223	1468	16	into	into	IN
7223	1468	17	butter	butter	NN
7223	1468	18	,	,	,
7223	1468	19	pepper	pepper	NN
7223	1468	20	,	,	,
7223	1468	21	salt	salt	NN
7223	1468	22	,	,	,
7223	1468	23	a	a	DT
7223	1468	24	few	few	JJ
7223	1468	25	breadcrumbs	breadcrumb	NNS
7223	1468	26	,	,	,
7223	1468	27	and	and	CC
7223	1468	28	shreds	shred	NNS
7223	1468	29	of	of	IN
7223	1468	30	ham	ham	NNP
7223	1468	31	.	.	.
7223	1469	1	Remove	remove	VB
7223	1469	2	the	the	DT
7223	1469	3	center	center	NN
7223	1469	4	leaves	leave	VBZ
7223	1469	5	from	from	IN
7223	1469	6	the	the	DT
7223	1469	7	vegetable	vegetable	NN
7223	1469	8	and	and	CC
7223	1469	9	as	as	RB
7223	1469	10	much	much	JJ
7223	1469	11	of	of	IN
7223	1469	12	the	the	DT
7223	1469	13	choke	choke	NN
7223	1469	14	as	as	IN
7223	1469	15	you	-PRON-	PRP
7223	1469	16	can	can	MD
7223	1469	17	.	.	.
7223	1470	1	Fill	fill	VB
7223	1470	2	up	up	RP
7223	1470	3	with	with	IN
7223	1470	4	the	the	DT
7223	1470	5	mushroom	mushroom	NN
7223	1470	6	force	force	NN
7223	1470	7	and	and	CC
7223	1470	8	stew	stew	NN
7223	1470	9	gently	gently	RB
7223	1470	10	in	in	IN
7223	1470	11	brown	brown	JJ
7223	1470	12	sauce	sauce	NN
7223	1470	13	flavored	flavor	VBN
7223	1470	14	with	with	IN
7223	1470	15	a	a	DT
7223	1470	16	bunch	bunch	NN
7223	1470	17	of	of	IN
7223	1470	18	herbs	herb	NNS
7223	1470	19	.	.	.
7223	1471	1	[	[	-LRB-
7223	1471	2	_	_	NNP
7223	1471	3	F.	F.	NNP
7223	1472	1	R.	R.	NNP
7223	1472	2	_	_	NNP
7223	1472	3	]	]	-RRB-
7223	1472	4	BELGIAN	BELGIAN	NNP
7223	1472	5	SALAD	SALAD	NNP
7223	1472	6	is	be	VBZ
7223	1472	7	merely	merely	RB
7223	1472	8	endive	endive	JJ
7223	1472	9	,	,	,
7223	1472	10	washed	wash	VBN
7223	1472	11	and	and	CC
7223	1472	12	torn	tear	VBN
7223	1472	13	apart	apart	RB
7223	1472	14	with	with	IN
7223	1472	15	red	red	JJ
7223	1472	16	peppers	pepper	NNS
7223	1472	17	added	add	VBN
7223	1472	18	here	here	RB
7223	1472	19	and	and	CC
7223	1472	20	there	there	RB
7223	1472	21	as	as	RB
7223	1472	22	well	well	RB
7223	1472	23	as	as	IN
7223	1472	24	the	the	DT
7223	1472	25	ordinary	ordinary	JJ
7223	1472	26	salad	salad	NN
7223	1472	27	dressing	dressing	NN
7223	1472	28	.	.	.
7223	1473	1	_	_	NNP
7223	1473	2	Belgian	belgian	JJ
7223	1473	3	asparagus	asparagus	NN
7223	1473	4	_	_	NNP
7223	1473	5	is	be	VBZ
7223	1473	6	done	do	VBN
7223	1473	7	by	by	IN
7223	1473	8	adding	add	VBG
7223	1473	9	to	to	IN
7223	1473	10	the	the	DT
7223	1473	11	cooked	cooked	JJ
7223	1473	12	vegetable	vegetable	NN
7223	1473	13	a	a	DT
7223	1473	14	bechamel	bechamel	NN
7223	1473	15	sauce	sauce	NN
7223	1473	16	,	,	,
7223	1473	17	poured	pour	VBD
7223	1473	18	over	over	RP
7223	1473	19	the	the	DT
7223	1473	20	dish	dish	NN
7223	1473	21	,	,	,
7223	1473	22	and	and	CC
7223	1473	23	then	then	RB
7223	1473	24	slices	slice	NNS
7223	1473	25	of	of	IN
7223	1473	26	hard	hard	JJ
7223	1473	27	boiled	boil	VBN
7223	1473	28	eggs	egg	NNS
7223	1473	29	placed	place	VBN
7223	1473	30	on	on	IN
7223	1473	31	the	the	DT
7223	1473	32	top	top	NN
7223	1473	33	.	.	.
7223	1474	1	The	the	DT
7223	1474	2	giant	giant	JJ
7223	1474	3	asparagus	asparagus	NN
7223	1474	4	is	be	VBZ
7223	1474	5	used	use	VBN
7223	1474	6	,	,	,
7223	1474	7	and	and	CC
7223	1474	8	it	-PRON-	PRP
7223	1474	9	is	be	VBZ
7223	1474	10	eaten	eat	VBN
7223	1474	11	with	with	IN
7223	1474	12	a	a	DT
7223	1474	13	fork	fork	NN
7223	1474	14	.	.	.
7223	1475	1	[	[	-LRB-
7223	1475	2	_	_	NNP
7223	1475	3	A	a	DT
7223	1475	4	Grocer	Grocer	NNP
7223	1475	5	's	's	POS
7223	1475	6	Wife	Wife	NNP
7223	1475	7	.	.	.
7223	1475	8	_	_	NNP
7223	1475	9	]	]	-RRB-
7223	1475	10	BRUSSELS	BRUSSELS	NNP
7223	1475	11	CARROTS	CARROTS	NNP
7223	1475	12	Cut	Cut	NNP
7223	1475	13	young	young	JJ
7223	1475	14	carrots	carrot	NNS
7223	1475	15	in	in	IN
7223	1475	16	small	small	JJ
7223	1475	17	pieces	piece	NNS
7223	1475	18	,	,	,
7223	1475	19	blanch	blanch	VB
7223	1475	20	them	-PRON-	PRP
7223	1475	21	in	in	IN
7223	1475	22	salted	salt	VBN
7223	1475	23	water	water	NN
7223	1475	24	;	;	:
7223	1475	25	melt	melt	VB
7223	1475	26	some	some	DT
7223	1475	27	butter	butter	NN
7223	1475	28	in	in	IN
7223	1475	29	a	a	DT
7223	1475	30	stew	stew	JJ
7223	1475	31	pan	pan	NN
7223	1475	32	,	,	,
7223	1475	33	add	add	VB
7223	1475	34	enough	enough	JJ
7223	1475	35	water	water	NN
7223	1475	36	and	and	CC
7223	1475	37	meat	meat	NN
7223	1475	38	extract	extract	NN
7223	1475	39	to	to	TO
7223	1475	40	make	make	VB
7223	1475	41	sufficient	sufficient	JJ
7223	1475	42	to	to	TO
7223	1475	43	cover	cover	VB
7223	1475	44	the	the	DT
7223	1475	45	carrots	carrot	NNS
7223	1475	46	,	,	,
7223	1475	47	season	season	NN
7223	1475	48	with	with	IN
7223	1475	49	pepper	pepper	NN
7223	1475	50	,	,	,
7223	1475	51	salt	salt	NN
7223	1475	52	and	and	CC
7223	1475	53	a	a	DT
7223	1475	54	pinch	pinch	NN
7223	1475	55	of	of	IN
7223	1475	56	sugar	sugar	NN
7223	1475	57	and	and	CC
7223	1475	58	toss	toss	VB
7223	1475	59	the	the	DT
7223	1475	60	carrots	carrot	NNS
7223	1475	61	in	in	IN
7223	1475	62	this	this	DT
7223	1475	63	till	till	IN
7223	1475	64	they	-PRON-	PRP
7223	1475	65	are	be	VBP
7223	1475	66	tender	tender	JJ
7223	1475	67	.	.	.
7223	1476	1	Then	then	RB
7223	1476	2	add	add	VB
7223	1476	3	the	the	DT
7223	1476	4	yolk	yolk	NN
7223	1476	5	of	of	IN
7223	1476	6	an	an	DT
7223	1476	7	egg	egg	NN
7223	1476	8	and	and	CC
7223	1476	9	a	a	DT
7223	1476	10	tablespoonful	tablespoonful	NN
7223	1476	11	of	of	IN
7223	1476	12	cream	cream	NN
7223	1476	13	,	,	,
7223	1476	14	holding	hold	VBG
7223	1476	15	the	the	DT
7223	1476	16	pan	pan	NN
7223	1476	17	just	just	RB
7223	1476	18	off	off	IN
7223	1476	19	the	the	DT
7223	1476	20	fire	fire	NN
7223	1476	21	with	with	IN
7223	1476	22	the	the	DT
7223	1476	23	left	left	JJ
7223	1476	24	hand	hand	NN
7223	1476	25	,	,	,
7223	1476	26	while	while	IN
7223	1476	27	you	-PRON-	PRP
7223	1476	28	stir	stir	VBP
7223	1476	29	with	with	IN
7223	1476	30	the	the	DT
7223	1476	31	right	right	NN
7223	1476	32	.	.	.
7223	1477	1	When	when	WRB
7223	1477	2	it	-PRON-	PRP
7223	1477	3	is	be	VBZ
7223	1477	4	well	well	RB
7223	1477	5	mixed	mixed	JJ
7223	1477	6	pour	pour	NN
7223	1477	7	all	all	DT
7223	1477	8	out	out	RB
7223	1477	9	on	on	IN
7223	1477	10	a	a	DT
7223	1477	11	vegetable	vegetable	NN
7223	1477	12	dish	dish	NN
7223	1477	13	and	and	CC
7223	1477	14	sprinkle	sprinkle	VB
7223	1477	15	over	over	RP
7223	1477	16	with	with	IN
7223	1477	17	chopped	chop	VBN
7223	1477	18	parsley	parsley	NN
7223	1477	19	.	.	.
7223	1478	1	[	[	-LRB-
7223	1478	2	_	_	NNP
7223	1478	3	Amie	Amie	NNP
7223	1478	4	reconnaissante	reconnaissante	JJ
7223	1478	5	.	.	.
7223	1478	6	_	_	NNP
7223	1478	7	]	]	-RRB-
7223	1478	8	CARROTS	CARROTS	NNP
7223	1478	9	AND	and	CC
7223	1478	10	EGGS	EGGS	NNP
7223	1478	11	Make	make	VBP
7223	1478	12	the	the	DT
7223	1478	13	same	same	JJ
7223	1478	14	preparation	preparation	NN
7223	1478	15	as	as	IN
7223	1478	16	above	above	RB
7223	1478	17	,	,	,
7223	1478	18	for	for	IN
7223	1478	19	the	the	DT
7223	1478	20	sauce	sauce	NN
7223	1478	21	,	,	,
7223	1478	22	with	with	IN
7223	1478	23	the	the	DT
7223	1478	24	same	same	JJ
7223	1478	25	seasonings	seasoning	NNS
7223	1478	26	,	,	,
7223	1478	27	but	but	CC
7223	1478	28	add	add	VB
7223	1478	29	a	a	DT
7223	1478	30	dust	dust	NN
7223	1478	31	of	of	IN
7223	1478	32	nutmeg	nutmeg	NN
7223	1478	33	.	.	.
7223	1479	1	Then	then	RB
7223	1479	2	add	add	VB
7223	1479	3	half	half	PDT
7223	1479	4	a	a	DT
7223	1479	5	pint	pint	NN
7223	1479	6	of	of	IN
7223	1479	7	white	white	JJ
7223	1479	8	stock	stock	NN
7223	1479	9	which	which	WDT
7223	1479	10	will	will	MD
7223	1479	11	be	be	VB
7223	1479	12	enough	enough	JJ
7223	1479	13	for	for	IN
7223	1479	14	a	a	DT
7223	1479	15	small	small	JJ
7223	1479	16	bunch	bunch	NN
7223	1479	17	of	of	IN
7223	1479	18	carrots	carrot	NNS
7223	1479	19	;	;	:
7223	1479	20	simmer	simmer	VB
7223	1479	21	them	-PRON-	PRP
7223	1479	22	for	for	IN
7223	1479	23	fifteen	fifteen	CD
7223	1479	24	minutes	minute	NNS
7223	1479	25	and	and	CC
7223	1479	26	then	then	RB
7223	1479	27	break	break	VB
7223	1479	28	in	in	RP
7223	1479	29	three	three	CD
7223	1479	30	whole	whole	JJ
7223	1479	31	eggs	egg	NNS
7223	1479	32	,	,	,
7223	1479	33	taking	take	VBG
7223	1479	34	care	care	NN
7223	1479	35	that	that	IN
7223	1479	36	they	-PRON-	PRP
7223	1479	37	fall	fall	VBP
7223	1479	38	apart	apart	RB
7223	1479	39	from	from	IN
7223	1479	40	each	each	DT
7223	1479	41	other	other	JJ
7223	1479	42	.	.	.
7223	1480	1	Let	let	VB
7223	1480	2	them	-PRON-	PRP
7223	1480	3	cook	cook	VB
7223	1480	4	till	till	IN
7223	1480	5	nearly	nearly	RB
7223	1480	6	set	set	VBN
7223	1480	7	(	(	-LRB-
7223	1480	8	for	for	IN
7223	1480	9	they	-PRON-	PRP
7223	1480	10	will	will	MD
7223	1480	11	go	go	VB
7223	1480	12	on	on	IN
7223	1480	13	cooking	cooking	NN
7223	1480	14	in	in	IN
7223	1480	15	the	the	DT
7223	1480	16	hot	hot	JJ
7223	1480	17	sauce	sauce	NN
7223	1480	18	after	after	IN
7223	1480	19	you	-PRON-	PRP
7223	1480	20	remove	remove	VBP
7223	1480	21	them	-PRON-	PRP
7223	1480	22	from	from	IN
7223	1480	23	the	the	DT
7223	1480	24	fire	fire	NN
7223	1480	25	)	)	-RRB-
7223	1480	26	and	and	CC
7223	1480	27	serve	serve	VB
7223	1480	28	at	at	IN
7223	1480	29	once	once	RB
7223	1480	30	.	.	.
7223	1481	1	This	this	DT
7223	1481	2	is	be	VBZ
7223	1481	3	nearly	nearly	RB
7223	1481	4	as	as	RB
7223	1481	5	good	good	JJ
7223	1481	6	if	if	IN
7223	1481	7	you	-PRON-	PRP
7223	1481	8	use	use	VBP
7223	1481	9	old	old	JJ
7223	1481	10	carrots	carrot	NNS
7223	1481	11	sliced	slice	VBN
7223	1481	12	,	,	,
7223	1481	13	instead	instead	RB
7223	1481	14	of	of	IN
7223	1481	15	the	the	DT
7223	1481	16	young	young	JJ
7223	1481	17	ones	one	NNS
7223	1481	18	.	.	.
7223	1482	1	[	[	-LRB-
7223	1482	2	_	_	NNP
7223	1482	3	M.	M.	NNP
7223	1483	1	Zoeben	Zoeben	NNP
7223	1483	2	_	_	NNP
7223	1483	3	.	.	.
7223	1483	4	]	]	-RRB-
7223	1484	1	CUCUMBERS	cucumber	NNS
7223	1484	2	AND	and	CC
7223	1484	3	TOMATOES	tomatoes	NN
7223	1484	4	Take	take	VBP
7223	1484	5	two	two	CD
7223	1484	6	earthenware	earthenware	NN
7223	1484	7	pots	pot	NNS
7223	1484	8	and	and	CC
7223	1484	9	put	put	VB
7223	1484	10	some	some	DT
7223	1484	11	tomatoes	tomato	NNS
7223	1484	12	to	to	TO
7223	1484	13	stew	stew	VB
7223	1484	14	in	in	IN
7223	1484	15	one	one	CD
7223	1484	16	,	,	,
7223	1484	17	in	in	IN
7223	1484	18	water	water	NN
7223	1484	19	,	,	,
7223	1484	20	pepper	pepper	NN
7223	1484	21	,	,	,
7223	1484	22	and	and	CC
7223	1484	23	salt	salt	NN
7223	1484	24	.	.	.
7223	1485	1	Peel	peel	VB
7223	1485	2	a	a	DT
7223	1485	3	cucumber	cucumber	NN
7223	1485	4	,	,	,
7223	1485	5	open	open	VB
7223	1485	6	it	-PRON-	PRP
7223	1485	7	,	,	,
7223	1485	8	remove	remove	VB
7223	1485	9	the	the	DT
7223	1485	10	seeds	seed	NNS
7223	1485	11	and	and	CC
7223	1485	12	stuff	stuff	VB
7223	1485	13	it	-PRON-	PRP
7223	1485	14	with	with	IN
7223	1485	15	any	any	DT
7223	1485	16	forcemeat	forcemeat	NN
7223	1485	17	that	that	WDT
7223	1485	18	you	-PRON-	PRP
7223	1485	19	have	have	VBP
7223	1485	20	;	;	:
7223	1485	21	but	but	CC
7223	1485	22	a	a	DT
7223	1485	23	white	white	JJ
7223	1485	24	one	one	CD
7223	1485	25	is	be	VBZ
7223	1485	26	best	good	JJS
7223	1485	27	.	.	.
7223	1486	1	Let	let	VB
7223	1486	2	it	-PRON-	PRP
7223	1486	3	cook	cook	VB
7223	1486	4	gently	gently	RB
7223	1486	5	in	in	IN
7223	1486	6	some	some	DT
7223	1486	7	brown	brown	JJ
7223	1486	8	stock	stock	NN
7223	1486	9	,	,	,
7223	1486	10	well	well	RB
7223	1486	11	covered	cover	VBN
7223	1486	12	over	over	RB
7223	1486	13	.	.	.
7223	1487	1	When	when	WRB
7223	1487	2	tender	tender	NN
7223	1487	3	put	put	VBD
7223	1487	4	the	the	DT
7223	1487	5	cucumber	cucumber	NN
7223	1487	6	along	along	IN
7223	1487	7	the	the	DT
7223	1487	8	dish	dish	NN
7223	1487	9	and	and	CC
7223	1487	10	tomatoes	tomato	NNS
7223	1487	11	on	on	IN
7223	1487	12	each	each	DT
7223	1487	13	side	side	NN
7223	1487	14	.	.	.
7223	1488	1	A	a	DT
7223	1488	2	puree	puree	NN
7223	1488	3	of	of	IN
7223	1488	4	potatoes	potato	NNS
7223	1488	5	can	can	MD
7223	1488	6	surround	surround	VB
7223	1488	7	them	-PRON-	PRP
7223	1488	8	.	.	.
7223	1489	1	[	[	-LRB-
7223	1489	2	_	_	NNP
7223	1489	3	A.	a.	NN
7223	1490	1	Fanderverde	Fanderverde	NNP
7223	1490	2	_	_	NNP
7223	1490	3	.	.	.
7223	1490	4	]	]	-RRB-
7223	1491	1	RED	red	JJ
7223	1491	2	HARICOTS	HARICOTS	NNP
7223	1491	3	Soak	Soak	NNP
7223	1491	4	some	some	DT
7223	1491	5	white	white	JJ
7223	1491	6	haricot	haricot	NN
7223	1491	7	-	-	HYPH
7223	1491	8	beans	bean	NNS
7223	1491	9	over	over	IN
7223	1491	10	night	night	NN
7223	1491	11	,	,	,
7223	1491	12	or	or	CC
7223	1491	13	stew	stew	VB
7223	1491	14	them	-PRON-	PRP
7223	1491	15	till	till	IN
7223	1491	16	tender	tender	NN
7223	1491	17	in	in	IN
7223	1491	18	some	some	DT
7223	1491	19	weak	weak	JJ
7223	1491	20	stock	stock	NN
7223	1491	21	.	.	.
7223	1492	1	Make	make	VB
7223	1492	2	a	a	DT
7223	1492	3	tomato	tomato	NN
7223	1492	4	sauce	sauce	NN
7223	1492	5	in	in	IN
7223	1492	6	a	a	DT
7223	1492	7	saucepan	saucepan	NN
7223	1492	8	,	,	,
7223	1492	9	and	and	CC
7223	1492	10	flavor	flavor	VB
7223	1492	11	it	-PRON-	PRP
7223	1492	12	rather	rather	RB
7223	1492	13	strongly	strongly	RB
7223	1492	14	with	with	IN
7223	1492	15	made	make	VBN
7223	1492	16	mustard	mustard	NN
7223	1492	17	,	,	,
7223	1492	18	stirring	stir	VBG
7223	1492	19	well	well	RB
7223	1492	20	,	,	,
7223	1492	21	so	so	IN
7223	1492	22	that	that	IN
7223	1492	23	it	-PRON-	PRP
7223	1492	24	is	be	VBZ
7223	1492	25	well	well	RB
7223	1492	26	incorporated	incorporated	JJ
7223	1492	27	.	.	.
7223	1493	1	When	when	WRB
7223	1493	2	the	the	DT
7223	1493	3	beans	bean	NNS
7223	1493	4	are	be	VBP
7223	1493	5	tender	tender	JJ
7223	1493	6	,	,	,
7223	1493	7	drain	drain	VB
7223	1493	8	them	-PRON-	PRP
7223	1493	9	from	from	IN
7223	1493	10	the	the	DT
7223	1493	11	liquor	liquor	NN
7223	1493	12	(	(	-LRB-
7223	1493	13	keeping	keep	VBG
7223	1493	14	them	-PRON-	PRP
7223	1493	15	hot	hot	JJ
7223	1493	16	)	)	-RRB-
7223	1493	17	and	and	CC
7223	1493	18	reduce	reduce	VB
7223	1493	19	that	that	DT
7223	1493	20	to	to	IN
7223	1493	21	half	half	PDT
7223	1493	22	its	-PRON-	PRP$
7223	1493	23	quantity	quantity	NN
7223	1493	24	.	.	.
7223	1494	1	Put	put	VB
7223	1494	2	back	back	RP
7223	1494	3	the	the	DT
7223	1494	4	beans	bean	NNS
7223	1494	5	and	and	CC
7223	1494	6	add	add	VB
7223	1494	7	the	the	DT
7223	1494	8	tomato	tomato	NN
7223	1494	9	sauce	sauce	NN
7223	1494	10	,	,	,
7223	1494	11	heat	heat	NN
7223	1494	12	for	for	IN
7223	1494	13	a	a	DT
7223	1494	14	couple	couple	NN
7223	1494	15	of	of	IN
7223	1494	16	minutes	minute	NNS
7223	1494	17	,	,	,
7223	1494	18	and	and	CC
7223	1494	19	serve	serve	VB
7223	1494	20	with	with	IN
7223	1494	21	three	three	CD
7223	1494	22	-	-	HYPH
7223	1494	23	cornered	cornered	JJ
7223	1494	24	pieces	piece	NNS
7223	1494	25	of	of	IN
7223	1494	26	toast	toast	NN
7223	1494	27	.	.	.
7223	1495	1	[	[	-LRB-
7223	1495	2	_	_	NNP
7223	1495	3	Elise	Elise	NNP
7223	1495	4	et	et	NN
7223	1495	5	Jean	Jean	NNP
7223	1495	6	_	_	NNP
7223	1495	7	.	.	.
7223	1495	8	]	]	-RRB-
7223	1496	1	POTATOES	POTATOES	NNP
7223	1496	2	A	a	DT
7223	1496	3	LA	la	NN
7223	1496	4	BRABANCONNE	BRABANCONNE	NNS
7223	1496	5	Boil	Boil	NNP
7223	1496	6	some	some	DT
7223	1496	7	potatoes	potato	NNS
7223	1496	8	,	,	,
7223	1496	9	rub	rub	VB
7223	1496	10	them	-PRON-	PRP
7223	1496	11	through	through	IN
7223	1496	12	a	a	DT
7223	1496	13	sieve	sieve	NN
7223	1496	14	,	,	,
7223	1496	15	add	add	VB
7223	1496	16	pepper	pepper	NN
7223	1496	17	,	,	,
7223	1496	18	salt	salt	NN
7223	1496	19	,	,	,
7223	1496	20	and	and	CC
7223	1496	21	a	a	DT
7223	1496	22	tablespoonful	tablespoonful	NN
7223	1496	23	of	of	IN
7223	1496	24	cream	cream	NN
7223	1496	25	to	to	IN
7223	1496	26	a	a	DT
7223	1496	27	pound	pound	NN
7223	1496	28	of	of	IN
7223	1496	29	potatoes	potato	NNS
7223	1496	30	,	,	,
7223	1496	31	rub	rub	VB
7223	1496	32	through	through	RP
7223	1496	33	a	a	DT
7223	1496	34	tammy	tammy	NN
7223	1496	35	again	again	RB
7223	1496	36	.	.	.
7223	1497	1	Chop	chop	VB
7223	1497	2	a	a	DT
7223	1497	3	shallot	shallot	NN
7223	1497	4	,	,	,
7223	1497	5	a	a	DT
7223	1497	6	spring	spring	NN
7223	1497	7	or	or	CC
7223	1497	8	two	two	CD
7223	1497	9	of	of	IN
7223	1497	10	parsley	parsley	NN
7223	1497	11	and	and	CC
7223	1497	12	mix	mix	VB
7223	1497	13	them	-PRON-	PRP
7223	1497	14	in	in	RP
7223	1497	15	,	,	,
7223	1497	16	sprinkling	sprinkle	VBG
7223	1497	17	in	in	RP
7223	1497	18	at	at	IN
7223	1497	19	the	the	DT
7223	1497	20	same	same	JJ
7223	1497	21	time	time	NN
7223	1497	22	a	a	DT
7223	1497	23	dust	dust	NN
7223	1497	24	of	of	IN
7223	1497	25	nutmeg	nutmeg	NNP
7223	1497	26	and	and	CC
7223	1497	27	a	a	DT
7223	1497	28	dessertspoonful	dessertspoonful	NN
7223	1497	29	of	of	IN
7223	1497	30	grated	grate	VBN
7223	1497	31	cheese	cheese	NN
7223	1497	32	.	.	.
7223	1498	1	Place	place	VB
7223	1498	2	the	the	DT
7223	1498	3	puree	puree	NN
7223	1498	4	in	in	IN
7223	1498	5	a	a	DT
7223	1498	6	dish	dish	NN
7223	1498	7	to	to	TO
7223	1498	8	be	be	VB
7223	1498	9	baked	bake	VBN
7223	1498	10	,	,	,
7223	1498	11	and	and	CC
7223	1498	12	before	before	IN
7223	1498	13	setting	set	VBG
7223	1498	14	it	-PRON-	PRP
7223	1498	15	in	in	IN
7223	1498	16	the	the	DT
7223	1498	17	oven	oven	JJ
7223	1498	18	sprinkle	sprinkle	NN
7223	1498	19	on	on	IN
7223	1498	20	the	the	DT
7223	1498	21	top	top	NN
7223	1498	22	some	some	DT
7223	1498	23	bread	bread	NN
7223	1498	24	-	-	HYPH
7223	1498	25	crumbs	crumb	NNS
7223	1498	26	,	,	,
7223	1498	27	and	and	CC
7223	1498	28	cheese	cheese	NN
7223	1498	29	grated	grate	VBD
7223	1498	30	and	and	CC
7223	1498	31	mixed	mixed	JJ
7223	1498	32	and	and	CC
7223	1498	33	one	one	CD
7223	1498	34	or	or	CC
7223	1498	35	two	two	CD
7223	1498	36	pats	pat	NNS
7223	1498	37	of	of	IN
7223	1498	38	salt	salt	NN
7223	1498	39	butter	butter	NN
7223	1498	40	.	.	.
7223	1499	1	Bake	bake	VB
7223	1499	2	till	till	IN
7223	1499	3	it	-PRON-	PRP
7223	1499	4	is	be	VBZ
7223	1499	5	a	a	DT
7223	1499	6	golden	golden	JJ
7223	1499	7	brown	brown	NN
7223	1499	8	.	.	.
7223	1500	1	[	[	-LRB-
7223	1500	2	_	_	NNP
7223	1500	3	Elise	Elise	NNP
7223	1500	4	et	et	NN
7223	1500	5	Jean	Jean	NNP
7223	1500	6	_	_	NNP
7223	1500	7	.	.	.
7223	1500	8	]	]	-RRB-
7223	1501	1	FLEMISH	FLEMISH	NNP
7223	1501	2	PEAS	peas	NN
7223	1501	3	Cook	Cook	NNP
7223	1501	4	some	some	DT
7223	1501	5	young	young	JJ
7223	1501	6	peas	pea	NNS
7223	1501	7	and	and	CC
7223	1501	8	some	some	DT
7223	1501	9	carrots	carrot	NNS
7223	1501	10	(	(	-LRB-
7223	1501	11	scraped	scrape	VBN
7223	1501	12	and	and	CC
7223	1501	13	shaped	shape	VBN
7223	1501	14	into	into	IN
7223	1501	15	cones	cone	NNS
7223	1501	16	)	)	-RRB-
7223	1501	17	in	in	IN
7223	1501	18	separate	separate	JJ
7223	1501	19	pans	pan	NNS
7223	1501	20	.	.	.
7223	1502	1	Then	then	RB
7223	1502	2	put	put	VB
7223	1502	3	them	-PRON-	PRP
7223	1502	4	together	together	RB
7223	1502	5	in	in	IN
7223	1502	6	an	an	DT
7223	1502	7	earthenware	earthenware	NN
7223	1502	8	close	close	JJ
7223	1502	9	covered	cover	VBN
7223	1502	10	pan	pan	NN
7223	1502	11	to	to	IN
7223	1502	12	simmer	simmer	NNP
7223	1502	13	together	together	RB
7223	1502	14	in	in	IN
7223	1502	15	butter	butter	NN
7223	1502	16	and	and	CC
7223	1502	17	gravy	gravy	NN
7223	1502	18	,	,	,
7223	1502	19	the	the	DT
7223	1502	20	first	first	JJ
7223	1502	21	water	water	NN
7223	1502	22	having	have	VBG
7223	1502	23	been	be	VBN
7223	1502	24	well	well	RB
7223	1502	25	drained	drain	VBN
7223	1502	26	from	from	IN
7223	1502	27	them	-PRON-	PRP
7223	1502	28	.	.	.
7223	1503	1	Season	season	NN
7223	1503	2	with	with	IN
7223	1503	3	pepper	pepper	NN
7223	1503	4	and	and	CC
7223	1503	5	salt	salt	NN
7223	1503	6	and	and	CC
7223	1503	7	let	let	VB
7223	1503	8	them	-PRON-	PRP
7223	1503	9	cook	cook	VB
7223	1503	10	gently	gently	RB
7223	1503	11	for	for	IN
7223	1503	12	ten	ten	CD
7223	1503	13	or	or	CC
7223	1503	14	twelve	twelve	CD
7223	1503	15	minutes	minute	NNS
7223	1503	16	;	;	:
7223	1503	17	do	do	VBP
7223	1503	18	not	not	RB
7223	1503	19	uncover	uncover	VB
7223	1503	20	the	the	DT
7223	1503	21	pot	pot	NN
7223	1503	22	to	to	TO
7223	1503	23	stir	stir	VB
7223	1503	24	it	-PRON-	PRP
7223	1503	25	,	,	,
7223	1503	26	but	but	CC
7223	1503	27	shake	shake	VB
7223	1503	28	it	-PRON-	PRP
7223	1503	29	every	every	DT
7223	1503	30	now	now	RB
7223	1503	31	and	and	CC
7223	1503	32	then	then	RB
7223	1503	33	to	to	TO
7223	1503	34	prevent	prevent	VB
7223	1503	35	the	the	DT
7223	1503	36	contents	content	NNS
7223	1503	37	from	from	IN
7223	1503	38	burning	burn	VBG
7223	1503	39	.	.	.
7223	1504	1	[	[	-LRB-
7223	1504	2	_	_	NNP
7223	1504	3	Amie	Amie	NNP
7223	1504	4	inconnue	inconnue	NN
7223	1504	5	_	_	NNP
7223	1504	6	.	.	.
7223	1504	7	]	]	-RRB-
7223	1505	1	CHOU	CHOU	NNP
7223	1505	2	-	-	HYPH
7223	1505	3	CROUTE	croute	NN
7223	1505	4	Take	take	VBP
7223	1505	5	as	as	RB
7223	1505	6	many	many	JJ
7223	1505	7	white	white	JJ
7223	1505	8	September	September	NNP
7223	1505	9	cabbages	cabbage	NNS
7223	1505	10	as	as	IN
7223	1505	11	you	-PRON-	PRP
7223	1505	12	wish	wish	VBP
7223	1505	13	,	,	,
7223	1505	14	trim	trim	VB
7223	1505	15	them	-PRON-	PRP
7223	1505	16	,	,	,
7223	1505	17	cut	cut	VBN
7223	1505	18	in	in	IN
7223	1505	19	halves	half	NNS
7223	1505	20	,	,	,
7223	1505	21	remove	remove	VB
7223	1505	22	the	the	DT
7223	1505	23	stalks	stalk	NNS
7223	1505	24	,	,	,
7223	1505	25	wash	wash	VB
7223	1505	26	them	-PRON-	PRP
7223	1505	27	very	very	RB
7223	1505	28	thoroughly	thoroughly	RB
7223	1505	29	and	and	CC
7223	1505	30	shred	shre	VBD
7223	1505	31	them	-PRON-	PRP
7223	1505	32	pretty	pretty	RB
7223	1505	33	finely	finely	RB
7223	1505	34	.	.	.
7223	1506	1	Procure	procure	VB
7223	1506	2	an	an	DT
7223	1506	3	earthenware	earthenware	NN
7223	1506	4	crock	crock	NN
7223	1506	5	and	and	CC
7223	1506	6	put	put	VBD
7223	1506	7	in	in	RP
7223	1506	8	a	a	DT
7223	1506	9	layer	layer	NN
7223	1506	10	of	of	IN
7223	1506	11	cabbage	cabbage	NN
7223	1506	12	,	,	,
7223	1506	13	sprinkle	sprinkle	VB
7223	1506	14	it	-PRON-	PRP
7223	1506	15	with	with	IN
7223	1506	16	coarse	coarse	JJ
7223	1506	17	salt	salt	NN
7223	1506	18	,	,	,
7223	1506	19	whole	whole	JJ
7223	1506	20	pepper	pepper	NN
7223	1506	21	,	,	,
7223	1506	22	and	and	CC
7223	1506	23	juniper	juniper	NN
7223	1506	24	berries	berry	NNS
7223	1506	25	.	.	.
7223	1507	1	Fill	fill	VB
7223	1507	2	up	up	RP
7223	1507	3	the	the	DT
7223	1507	4	crock	crock	NN
7223	1507	5	in	in	IN
7223	1507	6	this	this	DT
7223	1507	7	way	way	NN
7223	1507	8	,	,	,
7223	1507	9	put	put	VBN
7223	1507	10	on	on	IN
7223	1507	11	the	the	DT
7223	1507	12	lid	lid	NN
7223	1507	13	,	,	,
7223	1507	14	and	and	CC
7223	1507	15	keep	keep	VB
7223	1507	16	it	-PRON-	PRP
7223	1507	17	down	down	RP
7223	1507	18	closely	closely	RB
7223	1507	19	with	with	IN
7223	1507	20	weights	weight	NNS
7223	1507	21	.	.	.
7223	1508	1	It	-PRON-	PRP
7223	1508	2	will	will	MD
7223	1508	3	be	be	VB
7223	1508	4	ready	ready	JJ
7223	1508	5	in	in	IN
7223	1508	6	about	about	RB
7223	1508	7	six	six	CD
7223	1508	8	weeks	week	NNS
7223	1508	9	'	'	POS
7223	1508	10	time	time	NN
7223	1508	11	,	,	,
7223	1508	12	when	when	WRB
7223	1508	13	the	the	DT
7223	1508	14	fermentation	fermentation	NN
7223	1508	15	has	have	VBZ
7223	1508	16	taken	take	VBN
7223	1508	17	place	place	NN
7223	1508	18	.	.	.
7223	1509	1	It	-PRON-	PRP
7223	1509	2	is	be	VBZ
7223	1509	3	good	good	JJ
7223	1509	4	with	with	IN
7223	1509	5	pork	pork	NN
7223	1509	6	or	or	CC
7223	1509	7	bacon	bacon	NN
7223	1509	8	.	.	.
7223	1510	1	SPINACH	spinach	NN
7223	1510	2	FRITTERS	fritter	NNS
7223	1510	3	Take	take	VBP
7223	1510	4	any	any	DT
7223	1510	5	cold	cold	JJ
7223	1510	6	boiled	boil	VBN
7223	1510	7	spinach	spinach	NN
7223	1510	8	--	--	:
7223	1510	9	though	though	IN
7223	1510	10	people	people	NNS
7223	1510	11	generally	generally	RB
7223	1510	12	eat	eat	VBP
7223	1510	13	all	all	DT
7223	1510	14	that	that	IN
7223	1510	15	there	there	EX
7223	1510	16	is	be	VBZ
7223	1510	17	--	--	:
7223	1510	18	and	and	CC
7223	1510	19	mix	mix	VB
7223	1510	20	it	-PRON-	PRP
7223	1510	21	thickly	thickly	RB
7223	1510	22	with	with	IN
7223	1510	23	the	the	DT
7223	1510	24	yolk	yolk	NNP
7223	1510	25	of	of	IN
7223	1510	26	egg	egg	NN
7223	1510	27	and	and	CC
7223	1510	28	a	a	DT
7223	1510	29	little	little	JJ
7223	1510	30	rice	rice	NN
7223	1510	31	flour	flour	NN
7223	1510	32	;	;	:
7223	1510	33	you	-PRON-	PRP
7223	1510	34	may	may	MD
7223	1510	35	add	add	VB
7223	1510	36	a	a	DT
7223	1510	37	little	little	RB
7223	1510	38	powdered	powdered	JJ
7223	1510	39	sugar	sugar	NN
7223	1510	40	.	.	.
7223	1511	1	Have	have	VBP
7223	1511	2	ready	ready	JJ
7223	1511	3	some	some	DT
7223	1511	4	boiling	boil	VBG
7223	1511	5	fat	fat	NN
7223	1511	6	,	,	,
7223	1511	7	and	and	CC
7223	1511	8	drop	drop	VB
7223	1511	9	spoonfuls	spoonful	NNS
7223	1511	10	of	of	IN
7223	1511	11	the	the	DT
7223	1511	12	spinach	spinach	NN
7223	1511	13	into	into	IN
7223	1511	14	it	-PRON-	PRP
7223	1511	15	.	.	.
7223	1512	1	If	if	IN
7223	1512	2	the	the	DT
7223	1512	3	fat	fat	NN
7223	1512	4	is	be	VBZ
7223	1512	5	hot	hot	JJ
7223	1512	6	enough	enough	RB
7223	1512	7	the	the	DT
7223	1512	8	fritters	fritter	NNS
7223	1512	9	will	will	MD
7223	1512	10	puff	puff	VB
7223	1512	11	out	out	RP
7223	1512	12	.	.	.
7223	1513	1	Drain	drain	VB
7223	1513	2	them	-PRON-	PRP
7223	1513	3	quickly	quickly	RB
7223	1513	4	and	and	CC
7223	1513	5	serve	serve	VB
7223	1513	6	very	very	RB
7223	1513	7	hot	hot	JJ
7223	1513	8	.	.	.
7223	1514	1	HARLEQUIN	HARLEQUIN	NNP
7223	1514	2	CABBAGES	CABBAGES	NNP
7223	1514	3	Shred	shre	VBN
7223	1514	4	some	some	DT
7223	1514	5	red	red	JJ
7223	1514	6	cabbage	cabbage	NN
7223	1514	7	,	,	,
7223	1514	8	to	to	IN
7223	1514	9	half	half	PDT
7223	1514	10	a	a	DT
7223	1514	11	pound	pound	NN
7223	1514	12	of	of	IN
7223	1514	13	it	-PRON-	PRP
7223	1514	14	add	add	VB
7223	1514	15	two	two	CD
7223	1514	16	medium	medium	JJ
7223	1514	17	sized	sized	JJ
7223	1514	18	apples	apple	NNS
7223	1514	19	,	,	,
7223	1514	20	minced	mince	VBN
7223	1514	21	finely	finely	RB
7223	1514	22	without	without	IN
7223	1514	23	core	core	NN
7223	1514	24	or	or	CC
7223	1514	25	skin	skin	NN
7223	1514	26	,	,	,
7223	1514	27	a	a	DT
7223	1514	28	bit	bit	NN
7223	1514	29	of	of	IN
7223	1514	30	fat	fat	JJ
7223	1514	31	bacon	bacon	NN
7223	1514	32	,	,	,
7223	1514	33	season	season	NN
7223	1514	34	with	with	IN
7223	1514	35	pepper	pepper	NN
7223	1514	36	,	,	,
7223	1514	37	salt	salt	NN
7223	1514	38	,	,	,
7223	1514	39	vinegar	vinegar	NN
7223	1514	40	,	,	,
7223	1514	41	which	which	WDT
7223	1514	42	should	should	MD
7223	1514	43	be	be	VB
7223	1514	44	tarragon	tarragon	NNP
7223	1514	45	vinegar	vinegar	NN
7223	1514	46	,	,	,
7223	1514	47	and	and	CC
7223	1514	48	put	put	VBD
7223	1514	49	it	-PRON-	PRP
7223	1514	50	to	to	IN
7223	1514	51	simmer	simmer	VB
7223	1514	52	in	in	IN
7223	1514	53	some	some	DT
7223	1514	54	gravy	gravy	NN
7223	1514	55	or	or	CC
7223	1514	56	milk	milk	NN
7223	1514	57	and	and	CC
7223	1514	58	water	water	NN
7223	1514	59	.	.	.
7223	1515	1	It	-PRON-	PRP
7223	1515	2	should	should	MD
7223	1515	3	cook	cook	VB
7223	1515	4	for	for	IN
7223	1515	5	an	an	DT
7223	1515	6	hour	hour	NN
7223	1515	7	over	over	IN
7223	1515	8	a	a	DT
7223	1515	9	gentle	gentle	JJ
7223	1515	10	fire	fire	NN
7223	1515	11	.	.	.
7223	1516	1	Cook	cook	VB
7223	1516	2	separately	separately	RB
7223	1516	3	some	some	DT
7223	1516	4	green	green	JJ
7223	1516	5	cabbage	cabbage	NN
7223	1516	6	,	,	,
7223	1516	7	cleaned	clean	VBD
7223	1516	8	,	,	,
7223	1516	9	boiled	boil	VBN
7223	1516	10	till	till	IN
7223	1516	11	tender	tender	NN
7223	1516	12	in	in	IN
7223	1516	13	salted	salt	VBN
7223	1516	14	water	water	NN
7223	1516	15	,	,	,
7223	1516	16	chopped	chop	VBN
7223	1516	17	,	,	,
7223	1516	18	then	then	RB
7223	1516	19	put	put	VB
7223	1516	20	back	back	RB
7223	1516	21	on	on	IN
7223	1516	22	a	a	DT
7223	1516	23	gentle	gentle	JJ
7223	1516	24	fire	fire	NN
7223	1516	25	with	with	IN
7223	1516	26	salt	salt	NN
7223	1516	27	,	,	,
7223	1516	28	pepper	pepper	NN
7223	1516	29	,	,	,
7223	1516	30	a	a	DT
7223	1516	31	dust	dust	NN
7223	1516	32	of	of	IN
7223	1516	33	nutmeg	nutmeg	NNP
7223	1516	34	,	,	,
7223	1516	35	and	and	CC
7223	1516	36	some	some	DT
7223	1516	37	fat	fat	NN
7223	1516	38	or	or	CC
7223	1516	39	butter	butter	NN
7223	1516	40	.	.	.
7223	1517	1	Let	let	VB
7223	1517	2	it	-PRON-	PRP
7223	1517	3	heat	heat	VB
7223	1517	4	and	and	CC
7223	1517	5	mix	mix	VB
7223	1517	6	well	well	RB
7223	1517	7	,	,	,
7223	1517	8	and	and	CC
7223	1517	9	then	then	RB
7223	1517	10	serve	serve	VB
7223	1517	11	the	the	DT
7223	1517	12	two	two	CD
7223	1517	13	colors	color	NNS
7223	1517	14	side	side	NN
7223	1517	15	by	by	IN
7223	1517	16	side	side	NN
7223	1517	17	in	in	IN
7223	1517	18	the	the	DT
7223	1517	19	same	same	JJ
7223	1517	20	dish	dish	NN
7223	1517	21	;	;	:
7223	1517	22	the	the	DT
7223	1517	23	red	red	JJ
7223	1517	24	cabbage	cabbage	NN
7223	1517	25	has	have	VBZ
7223	1517	26	a	a	DT
7223	1517	27	sour	sour	JJ
7223	1517	28	and	and	CC
7223	1517	29	the	the	DT
7223	1517	30	green	green	NN
7223	1517	31	has	have	VBZ
7223	1517	32	a	a	DT
7223	1517	33	nutty	nutty	JJ
7223	1517	34	flavor	flavor	NN
7223	1517	35	which	which	WDT
7223	1517	36	is	be	VBZ
7223	1517	37	very	very	RB
7223	1517	38	agreeable	agreeable	JJ
7223	1517	39	.	.	.
7223	1518	1	LITTLE	little	JJ
7223	1518	2	TOWERS	tower	NNS
7223	1518	3	OF	of	IN
7223	1518	4	SALAD	salad	NN
7223	1518	5	Put	put	VB
7223	1518	6	a	a	DT
7223	1518	7	couple	couple	NN
7223	1518	8	of	of	IN
7223	1518	9	eggs	egg	NNS
7223	1518	10	on	on	RP
7223	1518	11	to	to	TO
7223	1518	12	boil	boil	VB
7223	1518	13	hard	hard	RB
7223	1518	14	,	,	,
7223	1518	15	while	while	IN
7223	1518	16	you	-PRON-	PRP
7223	1518	17	make	make	VBP
7223	1518	18	a	a	DT
7223	1518	19	thick	thick	JJ
7223	1518	20	mayonnaise	mayonnaise	NN
7223	1518	21	sauce	sauce	NN
7223	1518	22	.	.	.
7223	1519	1	Cut	cut	VB
7223	1519	2	some	some	DT
7223	1519	3	beetroot	beetroot	NN
7223	1519	4	,	,	,
7223	1519	5	some	some	DT
7223	1519	6	cucumber	cucumber	NN
7223	1519	7	,	,	,
7223	1519	8	some	some	DT
7223	1519	9	cold	cold	JJ
7223	1519	10	potato	potato	NN
7223	1519	11	,	,	,
7223	1519	12	some	some	DT
7223	1519	13	tomato	tomato	NN
7223	1519	14	into	into	IN
7223	1519	15	slices	slice	NNS
7223	1519	16	.	.	.
7223	1520	1	Peel	peel	VB
7223	1520	2	your	-PRON-	PRP$
7223	1520	3	eggs	egg	NNS
7223	1520	4	,	,	,
7223	1520	5	and	and	CC
7223	1520	6	slice	slice	VB
7223	1520	7	them	-PRON-	PRP
7223	1520	8	,	,	,
7223	1520	9	and	and	CC
7223	1520	10	build	build	VB
7223	1520	11	up	up	RP
7223	1520	12	little	little	JJ
7223	1520	13	piles	pile	NNS
7223	1520	14	of	of	IN
7223	1520	15	the	the	DT
7223	1520	16	different	different	JJ
7223	1520	17	things	thing	NNS
7223	1520	18	,	,	,
7223	1520	19	till	till	IN
7223	1520	20	about	about	RB
7223	1520	21	two	two	CD
7223	1520	22	inches	inch	NNS
7223	1520	23	high	high	JJ
7223	1520	24	.	.	.
7223	1521	1	Between	between	IN
7223	1521	2	each	each	DT
7223	1521	3	slice	slice	NN
7223	1521	4	you	-PRON-	PRP
7223	1521	5	will	will	MD
7223	1521	6	sprinkle	sprinkle	VB
7223	1521	7	grated	grate	VBN
7223	1521	8	breadcrumbs	breadcrumb	NNS
7223	1521	9	,	,	,
7223	1521	10	pepper	pepper	NN
7223	1521	11	,	,	,
7223	1521	12	salt	salt	NN
7223	1521	13	,	,	,
7223	1521	14	a	a	DT
7223	1521	15	tiny	tiny	JJ
7223	1521	16	scrap	scrap	NN
7223	1521	17	of	of	IN
7223	1521	18	chopped	chop	VBN
7223	1521	19	raw	raw	JJ
7223	1521	20	shallot	shallot	NNP
7223	1521	21	,	,	,
7223	1521	22	parsley	parsley	NN
7223	1521	23	,	,	,
7223	1521	24	all	all	DT
7223	1521	25	mixed	mix	VBN
7223	1521	26	in	in	IN
7223	1521	27	a	a	DT
7223	1521	28	cup	cup	NN
7223	1521	29	.	.	.
7223	1522	1	Finish	finish	VB
7223	1522	2	with	with	IN
7223	1522	3	the	the	DT
7223	1522	4	rounded	rounded	JJ
7223	1522	5	ends	end	NNS
7223	1522	6	of	of	IN
7223	1522	7	white	white	NN
7223	1522	8	of	of	IN
7223	1522	9	egg	egg	NN
7223	1522	10	on	on	IN
7223	1522	11	the	the	DT
7223	1522	12	top	top	NN
7223	1522	13	,	,	,
7223	1522	14	put	put	VB
7223	1522	15	lettuce	lettuce	NN
7223	1522	16	round	round	RB
7223	1522	17	and	and	CC
7223	1522	18	pour	pour	VB
7223	1522	19	the	the	DT
7223	1522	20	dressing	dressing	NN
7223	1522	21	over	over	IN
7223	1522	22	it	-PRON-	PRP
7223	1522	23	.	.	.
7223	1523	1	PUFFS	PUFFS	NNP
7223	1523	2	FOR	for	IN
7223	1523	3	FRIDAY	FRIDAY	NNP
7223	1523	4	Make	make	VBP
7223	1523	5	a	a	DT
7223	1523	6	batter	batter	NN
7223	1523	7	of	of	IN
7223	1523	8	a	a	DT
7223	1523	9	beaten	beat	VBN
7223	1523	10	egg	egg	NN
7223	1523	11	,	,	,
7223	1523	12	a	a	DT
7223	1523	13	dust	dust	NN
7223	1523	14	of	of	IN
7223	1523	15	rice	rice	NN
7223	1523	16	flour	flour	NN
7223	1523	17	,	,	,
7223	1523	18	pepper	pepper	NN
7223	1523	19	,	,	,
7223	1523	20	salt	salt	NN
7223	1523	21	and	and	CC
7223	1523	22	as	as	IN
7223	1523	23	much	much	JJ
7223	1523	24	cream	cream	NN
7223	1523	25	as	as	IN
7223	1523	26	you	-PRON-	PRP
7223	1523	27	can	can	MD
7223	1523	28	give	give	VB
7223	1523	29	.	.	.
7223	1524	1	Roll	roll	VB
7223	1524	2	out	out	RP
7223	1524	3	this	this	DT
7223	1524	4	batter	batter	NN
7223	1524	5	so	so	RB
7223	1524	6	thinly	thinly	RB
7223	1524	7	that	that	IN
7223	1524	8	you	-PRON-	PRP
7223	1524	9	can	can	MD
7223	1524	10	almost	almost	RB
7223	1524	11	see	see	VB
7223	1524	12	through	through	IN
7223	1524	13	it	-PRON-	PRP
7223	1524	14	.	.	.
7223	1525	1	Cut	cut	VB
7223	1525	2	it	-PRON-	PRP
7223	1525	3	into	into	IN
7223	1525	4	rounds	round	NNS
7223	1525	5	and	and	CC
7223	1525	6	put	put	VBD
7223	1525	7	on	on	IN
7223	1525	8	it	-PRON-	PRP
7223	1525	9	any	any	DT
7223	1525	10	cooked	cooked	JJ
7223	1525	11	vegetables	vegetable	NNS
7223	1525	12	that	that	WDT
7223	1525	13	you	-PRON-	PRP
7223	1525	14	have	have	VBP
7223	1525	15	,	,	,
7223	1525	16	but	but	CC
7223	1525	17	they	-PRON-	PRP
7223	1525	18	must	must	MD
7223	1525	19	be	be	VB
7223	1525	20	highly	highly	RB
7223	1525	21	seasoned	season	VBN
7223	1525	22	.	.	.
7223	1526	1	Cold	cold	JJ
7223	1526	2	potatoes	potato	NNS
7223	1526	3	will	will	MD
7223	1526	4	do	do	VB
7223	1526	5	if	if	IN
7223	1526	6	they	-PRON-	PRP
7223	1526	7	are	be	VBP
7223	1526	8	done	do	VBN
7223	1526	9	with	with	IN
7223	1526	10	mustard	mustard	NN
7223	1526	11	,	,	,
7223	1526	12	vinegar	vinegar	NN
7223	1526	13	,	,	,
7223	1526	14	or	or	CC
7223	1526	15	a	a	DT
7223	1526	16	strong	strong	JJ
7223	1526	17	boiled	boil	VBN
7223	1526	18	sauce	sauce	NN
7223	1526	19	.	.	.
7223	1527	1	Fold	fold	VB
7223	1527	2	over	over	IN
7223	1527	3	the	the	DT
7223	1527	4	paste	paste	NN
7223	1527	5	,	,	,
7223	1527	6	press	press	VB
7223	1527	7	it	-PRON-	PRP
7223	1527	8	together	together	RB
7223	1527	9	at	at	IN
7223	1527	10	the	the	DT
7223	1527	11	edges	edge	NNS
7223	1527	12	,	,	,
7223	1527	13	and	and	CC
7223	1527	14	fry	fry	VB
7223	1527	15	in	in	IN
7223	1527	16	hot	hot	JJ
7223	1527	17	fat	fat	NN
7223	1527	18	.	.	.
7223	1528	1	HADDOCK	HADDOCK	NNP
7223	1528	2	A	a	DT
7223	1528	3	LA	LA	NNP
7223	1528	4	CARDINAL	CARDINAL	NNP
7223	1528	5	Take	take	VB
7223	1528	6	some	some	DT
7223	1528	7	fillets	fillet	NNS
7223	1528	8	of	of	IN
7223	1528	9	haddock	haddock	NN
7223	1528	10	,	,	,
7223	1528	11	or	or	CC
7223	1528	12	cod	cod	NN
7223	1528	13	or	or	CC
7223	1528	14	hake	hake	VB
7223	1528	15	,	,	,
7223	1528	16	and	and	CC
7223	1528	17	poach	poach	VBD
7223	1528	18	them	-PRON-	PRP
7223	1528	19	gently	gently	RB
7223	1528	20	in	in	IN
7223	1528	21	milk	milk	NN
7223	1528	22	and	and	CC
7223	1528	23	water	water	NN
7223	1528	24	.	.	.
7223	1529	1	Meanwhile	meanwhile	RB
7223	1529	2	,	,	,
7223	1529	3	prepare	prepare	VB
7223	1529	4	a	a	DT
7223	1529	5	good	good	JJ
7223	1529	6	white	white	JJ
7223	1529	7	sauce	sauce	NN
7223	1529	8	,	,	,
7223	1529	9	and	and	CC
7223	1529	10	in	in	IN
7223	1529	11	another	another	DT
7223	1529	12	pan	pan	NN
7223	1529	13	a	a	DT
7223	1529	14	thick	thick	JJ
7223	1529	15	tomato	tomato	NN
7223	1529	16	sauce	sauce	NN
7223	1529	17	,	,	,
7223	1529	18	highly	highly	RB
7223	1529	19	seasoned	season	VBN
7223	1529	20	,	,	,
7223	1529	21	colored	color	VBN
7223	1529	22	with	with	IN
7223	1529	23	cochineal	cochineal	NN
7223	1529	24	if	if	IN
7223	1529	25	need	need	NN
7223	1529	26	be	be	VB
7223	1529	27	,	,	,
7223	1529	28	and	and	CC
7223	1529	29	as	as	RB
7223	1529	30	thick	thick	JJ
7223	1529	31	as	as	IN
7223	1529	32	a	a	DT
7223	1529	33	good	good	JJ
7223	1529	34	cream	cream	NN
7223	1529	35	.	.	.
7223	1530	1	Lay	lay	VB
7223	1530	2	the	the	DT
7223	1530	3	fillets	fillet	NNS
7223	1530	4	when	when	WRB
7223	1530	5	cooked	cook	VBD
7223	1530	6	one	one	CD
7223	1530	7	each	each	DT
7223	1530	8	on	on	IN
7223	1530	9	a	a	DT
7223	1530	10	plate	plate	NN
7223	1530	11	,	,	,
7223	1530	12	put	put	VBN
7223	1530	13	some	some	DT
7223	1530	14	of	of	IN
7223	1530	15	the	the	DT
7223	1530	16	white	white	JJ
7223	1530	17	sauce	sauce	NN
7223	1530	18	round	round	IN
7223	1530	19	it	-PRON-	PRP
7223	1530	20	,	,	,
7223	1530	21	and	and	CC
7223	1530	22	along	along	IN
7223	1530	23	the	the	DT
7223	1530	24	top	top	NN
7223	1530	25	put	put	VBD
7223	1530	26	the	the	DT
7223	1530	27	tomato	tomato	NN
7223	1530	28	sauce	sauce	NN
7223	1530	29	which	which	WDT
7223	1530	30	must	must	MD
7223	1530	31	not	not	RB
7223	1530	32	run	run	VB
7223	1530	33	down	down	RP
7223	1530	34	.	.	.
7223	1531	1	A	a	DT
7223	1531	2	sprig	sprig	NN
7223	1531	3	of	of	IN
7223	1531	4	chervil	chervil	NN
7223	1531	5	is	be	VBZ
7223	1531	6	to	to	TO
7223	1531	7	be	be	VB
7223	1531	8	placed	place	VBN
7223	1531	9	at	at	IN
7223	1531	10	each	each	DT
7223	1531	11	end	end	NN
7223	1531	12	of	of	IN
7223	1531	13	the	the	DT
7223	1531	14	fillet	fillet	NN
7223	1531	15	.	.	.
7223	1532	1	[	[	-LRB-
7223	1532	2	_	_	NNP
7223	1532	3	Seulette	Seulette	NNP
7223	1532	4	.	.	.
7223	1532	5	_	_	NNP
7223	1532	6	]	]	-RRB-
7223	1532	7	SKATE	SKATE	NNP
7223	1532	8	STEW	STEW	NNS
7223	1532	9	Put	put	VBP
7223	1532	10	the	the	DT
7223	1532	11	fins	fin	NNS
7223	1532	12	,	,	,
7223	1532	13	skin	skin	NN
7223	1532	14	,	,	,
7223	1532	15	trimmings	trimming	NNS
7223	1532	16	of	of	IN
7223	1532	17	skate	skate	NN
7223	1532	18	into	into	IN
7223	1532	19	water	water	NN
7223	1532	20	enough	enough	RB
7223	1532	21	to	to	TO
7223	1532	22	cook	cook	VB
7223	1532	23	them	-PRON-	PRP
7223	1532	24	,	,	,
7223	1532	25	with	with	IN
7223	1532	26	pepper	pepper	NN
7223	1532	27	and	and	CC
7223	1532	28	salt	salt	NN
7223	1532	29	and	and	CC
7223	1532	30	simmer	simmer	NN
7223	1532	31	for	for	IN
7223	1532	32	half	half	PDT
7223	1532	33	an	an	DT
7223	1532	34	hour	hour	NN
7223	1532	35	.	.	.
7223	1533	1	Strain	strain	VB
7223	1533	2	it	-PRON-	PRP
7223	1533	3	through	through	IN
7223	1533	4	a	a	DT
7223	1533	5	fine	fine	JJ
7223	1533	6	sieve	sieve	NN
7223	1533	7	.	.	.
7223	1534	1	Make	make	VB
7223	1534	2	a	a	DT
7223	1534	3	brown	brown	JJ
7223	1534	4	sauce	sauce	NN
7223	1534	5	of	of	IN
7223	1534	6	butter	butter	NN
7223	1534	7	and	and	CC
7223	1534	8	flour	flour	NN
7223	1534	9	,	,	,
7223	1534	10	pepper	pepper	NN
7223	1534	11	,	,	,
7223	1534	12	salt	salt	NN
7223	1534	13	,	,	,
7223	1534	14	adding	add	VBG
7223	1534	15	a	a	DT
7223	1534	16	little	little	JJ
7223	1534	17	milk	milk	NN
7223	1534	18	,	,	,
7223	1534	19	about	about	RB
7223	1534	20	a	a	DT
7223	1534	21	teacupful	teacupful	JJ
7223	1534	22	for	for	IN
7223	1534	23	a	a	DT
7223	1534	24	pound	pound	NN
7223	1534	25	of	of	IN
7223	1534	26	skate	skate	NN
7223	1534	27	,	,	,
7223	1534	28	then	then	RB
7223	1534	29	squeeze	squeeze	VB
7223	1534	30	in	in	IN
7223	1534	31	the	the	DT
7223	1534	32	juice	juice	NN
7223	1534	33	of	of	IN
7223	1534	34	half	half	PDT
7223	1534	35	a	a	DT
7223	1534	36	lemon	lemon	NN
7223	1534	37	,	,	,
7223	1534	38	and	and	CC
7223	1534	39	if	if	IN
7223	1534	40	you	-PRON-	PRP
7223	1534	41	have	have	VBP
7223	1534	42	it	-PRON-	PRP
7223	1534	43	,	,	,
7223	1534	44	a	a	DT
7223	1534	45	glass	glass	NN
7223	1534	46	of	of	IN
7223	1534	47	white	white	JJ
7223	1534	48	wine	wine	NN
7223	1534	49	.	.	.
7223	1535	1	Take	take	VB
7223	1535	2	the	the	DT
7223	1535	3	skate	skate	NN
7223	1535	4	,	,	,
7223	1535	5	cut	cut	VBD
7223	1535	6	it	-PRON-	PRP
7223	1535	7	in	in	IN
7223	1535	8	pieces	piece	NNS
7223	1535	9	,	,	,
7223	1535	10	simmer	simmer	VB
7223	1535	11	it	-PRON-	PRP
7223	1535	12	in	in	IN
7223	1535	13	salted	salted	JJ
7223	1535	14	water	water	NN
7223	1535	15	;	;	:
7223	1535	16	when	when	WRB
7223	1535	17	cooked	cook	VBN
7223	1535	18	,	,	,
7223	1535	19	strain	strain	VB
7223	1535	20	away	away	RP
7223	1535	21	the	the	DT
7223	1535	22	water	water	NN
7223	1535	23	,	,	,
7223	1535	24	dish	dish	VB
7223	1535	25	the	the	DT
7223	1535	26	fish	fish	NN
7223	1535	27	,	,	,
7223	1535	28	pouring	pour	VBG
7223	1535	29	over	over	IN
7223	1535	30	it	-PRON-	PRP
7223	1535	31	the	the	DT
7223	1535	32	above	above	JJ
7223	1535	33	sauce	sauce	NN
7223	1535	34	.	.	.
7223	1536	1	Decorate	decorate	NN
7223	1536	2	with	with	IN
7223	1536	3	strips	strip	NNS
7223	1536	4	of	of	IN
7223	1536	5	lemon	lemon	NN
7223	1536	6	peel	peel	NN
7223	1536	7	laid	lay	VBN
7223	1536	8	in	in	IN
7223	1536	9	a	a	DT
7223	1536	10	lattice	lattice	NN
7223	1536	11	-	-	HYPH
7223	1536	12	work	work	NN
7223	1536	13	down	down	IN
7223	1536	14	the	the	DT
7223	1536	15	center	center	NN
7223	1536	16	.	.	.
7223	1537	1	[	[	-LRB-
7223	1537	2	_	_	NNP
7223	1537	3	Une	Une	NNP
7223	1537	4	epiciere	epiciere	RB
7223	1537	5	_	_	NNP
7223	1537	6	.	.	.
7223	1537	7	]	]	-RRB-
7223	1538	1	TO	to	TO
7223	1538	2	DRESS	DRESS	NNP
7223	1538	3	COARSE	coarse	NN
7223	1538	4	FISH	FISH	NNS
7223	1538	5	Any	any	DT
7223	1538	6	fish	fish	NN
7223	1538	7	is	be	VBZ
7223	1538	8	good	good	JJ
7223	1538	9	if	if	IN
7223	1538	10	dressed	dress	VBN
7223	1538	11	in	in	IN
7223	1538	12	this	this	DT
7223	1538	13	way	way	NN
7223	1538	14	.	.	.
7223	1539	1	Make	make	VB
7223	1539	2	a	a	DT
7223	1539	3	brown	brown	JJ
7223	1539	4	sauce	sauce	NN
7223	1539	5	,	,	,
7223	1539	6	well	well	UH
7223	1539	7	flouring	flour	VBG
7223	1539	8	it	-PRON-	PRP
7223	1539	9	with	with	IN
7223	1539	10	salt	salt	NN
7223	1539	11	,	,	,
7223	1539	12	pepper	pepper	NN
7223	1539	13	,	,	,
7223	1539	14	and	and	CC
7223	1539	15	dried	dry	VBN
7223	1539	16	herbs	herb	NNS
7223	1539	17	.	.	.
7223	1540	1	Mince	mince	NN
7223	1540	2	and	and	CC
7223	1540	3	fry	fry	VB
7223	1540	4	a	a	DT
7223	1540	5	shallot	shallot	NN
7223	1540	6	and	and	CC
7223	1540	7	add	add	VB
7223	1540	8	it	-PRON-	PRP
7223	1540	9	,	,	,
7223	1540	10	then	then	RB
7223	1540	11	a	a	DT
7223	1540	12	large	large	JJ
7223	1540	13	glass	glass	NN
7223	1540	14	of	of	IN
7223	1540	15	red	red	JJ
7223	1540	16	wine	wine	NN
7223	1540	17	,	,	,
7223	1540	18	a	a	DT
7223	1540	19	few	few	JJ
7223	1540	20	drops	drop	NNS
7223	1540	21	of	of	IN
7223	1540	22	lemon	lemon	NN
7223	1540	23	juice	juice	NN
7223	1540	24	.	.	.
7223	1541	1	Cook	cook	VB
7223	1541	2	some	some	DT
7223	1541	3	fish	fish	NN
7223	1541	4	roe	roe	NN
7223	1541	5	,	,	,
7223	1541	6	sieve	sieve	VBP
7223	1541	7	it	-PRON-	PRP
7223	1541	8	,	,	,
7223	1541	9	and	and	CC
7223	1541	10	stir	stir	VB
7223	1541	11	it	-PRON-	PRP
7223	1541	12	into	into	IN
7223	1541	13	the	the	DT
7223	1541	14	sauce	sauce	NN
7223	1541	15	.	.	.
7223	1542	1	Take	take	VB
7223	1542	2	your	-PRON-	PRP$
7223	1542	3	fish	fish	NN
7223	1542	4	and	and	CC
7223	1542	5	simmer	simmer	VB
7223	1542	6	it	-PRON-	PRP
7223	1542	7	in	in	IN
7223	1542	8	milk	milk	NN
7223	1542	9	and	and	CC
7223	1542	10	water	water	NN
7223	1542	11	till	till	IN
7223	1542	12	cooked	cook	VBN
7223	1542	13	,	,	,
7223	1542	14	then	then	RB
7223	1542	15	heat	heat	VB
7223	1542	16	it	-PRON-	PRP
7223	1542	17	up	up	RP
7223	1542	18	quickly	quickly	RB
7223	1542	19	in	in	IN
7223	1542	20	the	the	DT
7223	1542	21	sauce	sauce	NN
7223	1542	22	to	to	TO
7223	1542	23	serve	serve	VB
7223	1542	24	.	.	.
7223	1543	1	[	[	-LRB-
7223	1543	2	_	_	NNP
7223	1543	3	F.	F.	NNP
7223	1544	1	R.	R.	NNP
7223	1544	2	_	_	NNP
7223	1544	3	]	]	-RRB-
7223	1544	4	FLEMISH	FLEMISH	NNP
7223	1544	5	SALAD	SALAD	NNP
7223	1544	6	This	this	DT
7223	1544	7	is	be	VBZ
7223	1544	8	fillets	fillet	NNS
7223	1544	9	of	of	IN
7223	1544	10	herring	herring	NN
7223	1544	11	,	,	,
7223	1544	12	laid	lay	VBN
7223	1544	13	in	in	IN
7223	1544	14	a	a	DT
7223	1544	15	bowl	bowl	NN
7223	1544	16	with	with	IN
7223	1544	17	slices	slice	NNS
7223	1544	18	of	of	IN
7223	1544	19	apple	apple	NN
7223	1544	20	,	,	,
7223	1544	21	beetroot	beetroot	NN
7223	1544	22	,	,	,
7223	1544	23	cold	cold	JJ
7223	1544	24	potatoes	potato	NNS
7223	1544	25	,	,	,
7223	1544	26	and	and	CC
7223	1544	27	cold	cold	JJ
7223	1544	28	cooked	cooked	JJ
7223	1544	29	sprouts	sprout	NNS
7223	1544	30	,	,	,
7223	1544	31	covered	cover	VBN
7223	1544	32	with	with	IN
7223	1544	33	the	the	DT
7223	1544	34	ordinary	ordinary	JJ
7223	1544	35	salad	salad	NN
7223	1544	36	dressing	dressing	NN
7223	1544	37	.	.	.
7223	1545	1	If	if	IN
7223	1545	2	the	the	DT
7223	1545	3	fish	fish	NN
7223	1545	4	is	be	VBZ
7223	1545	5	salted	salt	VBN
7223	1545	6	,	,	,
7223	1545	7	let	let	VB
7223	1545	8	it	-PRON-	PRP
7223	1545	9	soak	soak	VB
7223	1545	10	first	first	RB
7223	1545	11	of	of	IN
7223	1545	12	all	all	DT
7223	1545	13	in	in	IN
7223	1545	14	milk	milk	NN
7223	1545	15	to	to	TO
7223	1545	16	take	take	VB
7223	1545	17	away	away	RB
7223	1545	18	the	the	DT
7223	1545	19	greater	great	JJR
7223	1545	20	part	part	NN
7223	1545	21	of	of	IN
7223	1545	22	the	the	DT
7223	1545	23	salt	salt	NN
7223	1545	24	.	.	.
7223	1546	1	This	this	DT
7223	1546	2	is	be	VBZ
7223	1546	3	a	a	DT
7223	1546	4	winter	winter	NN
7223	1546	5	dish	dish	NN
7223	1546	6	,	,	,
7223	1546	7	but	but	CC
7223	1546	8	the	the	DT
7223	1546	9	same	same	JJ
7223	1546	10	sort	sort	NN
7223	1546	11	of	of	IN
7223	1546	12	thing	thing	NN
7223	1546	13	is	be	VBZ
7223	1546	14	prepared	prepare	VBN
7223	1546	15	in	in	IN
7223	1546	16	summer	summer	NN
7223	1546	17	,	,	,
7223	1546	18	substituting	substitute	VBG
7223	1546	19	cold	cold	JJ
7223	1546	20	cooked	cook	VBN
7223	1546	21	peas	pea	NNS
7223	1546	22	,	,	,
7223	1546	23	cauliflower	cauliflower	NN
7223	1546	24	,	,	,
7223	1546	25	artichokes	artichoke	NNS
7223	1546	26	,	,	,
7223	1546	27	beans	bean	NNS
7223	1546	28	,	,	,
7223	1546	29	with	with	IN
7223	1546	30	the	the	DT
7223	1546	31	fish	fish	NN
7223	1546	32	.	.	.
7223	1547	1	[	[	-LRB-
7223	1547	2	_	_	NNP
7223	1547	3	Amie	Amie	NNP
7223	1547	4	reconnaissante	reconnaissante	JJ
7223	1547	5	.	.	.
7223	1547	6	_	_	NNP
7223	1547	7	]	]	-RRB-
7223	1547	8	FLEMISH	FLEMISH	NNP
7223	1547	9	SAUCE	SAUCE	VBN
7223	1547	10	This	this	DT
7223	1547	11	popular	popular	JJ
7223	1547	12	sauce	sauce	NN
7223	1547	13	is	be	VBZ
7223	1547	14	composed	compose	VBN
7223	1547	15	of	of	IN
7223	1547	16	melted	melted	JJ
7223	1547	17	butter	butter	NN
7223	1547	18	thickened	thicken	VBN
7223	1547	19	with	with	IN
7223	1547	20	yolk	yolk	NNP
7223	1547	21	of	of	IN
7223	1547	22	egg	egg	NN
7223	1547	23	and	and	CC
7223	1547	24	flavored	flavor	VBN
7223	1547	25	with	with	IN
7223	1547	26	mustard	mustard	NN
7223	1547	27	;	;	:
7223	1547	28	it	-PRON-	PRP
7223	1547	29	is	be	VBZ
7223	1547	30	used	use	VBN
7223	1547	31	greatly	greatly	RB
7223	1547	32	for	for	IN
7223	1547	33	fish	fish	NN
7223	1547	34	.	.	.
7223	1548	1	BEEF	beef	VB
7223	1548	2	SQUARES	square	VBN
7223	1548	3	If	if	IN
7223	1548	4	you	-PRON-	PRP
7223	1548	5	have	have	VBP
7223	1548	6	a	a	DT
7223	1548	7	small	small	JJ
7223	1548	8	piece	piece	NN
7223	1548	9	of	of	IN
7223	1548	10	very	very	RB
7223	1548	11	good	good	JJ
7223	1548	12	beef	beef	NN
7223	1548	13	,	,	,
7223	1548	14	such	such	JJ
7223	1548	15	as	as	IN
7223	1548	16	rump	rump	JJ
7223	1548	17	steak	steak	NNP
7223	1548	18	or	or	CC
7223	1548	19	fillet	fillet	NNP
7223	1548	20	of	of	IN
7223	1548	21	beef	beef	NN
7223	1548	22	,	,	,
7223	1548	23	it	-PRON-	PRP
7223	1548	24	is	be	VBZ
7223	1548	25	more	more	RBR
7223	1548	26	economical	economical	JJ
7223	1548	27	to	to	TO
7223	1548	28	cut	cut	VB
7223	1548	29	it	-PRON-	PRP
7223	1548	30	into	into	IN
7223	1548	31	squares	square	NNS
7223	1548	32	,	,	,
7223	1548	33	and	and	CC
7223	1548	34	grill	grill	VB
7223	1548	35	it	-PRON-	PRP
7223	1548	36	lightly	lightly	RB
7223	1548	37	at	at	IN
7223	1548	38	a	a	DT
7223	1548	39	clear	clear	JJ
7223	1548	40	fire	fire	NN
7223	1548	41	.	.	.
7223	1549	1	Have	have	VBP
7223	1549	2	ready	ready	JJ
7223	1549	3	some	some	DT
7223	1549	4	squares	square	NNS
7223	1549	5	of	of	IN
7223	1549	6	toast	toast	NN
7223	1549	7	,	,	,
7223	1549	8	buttered	butter	VBD
7223	1549	9	and	and	CC
7223	1549	10	hot	hot	JJ
7223	1549	11	,	,	,
7223	1549	12	lay	lie	VBD
7223	1549	13	these	these	DT
7223	1549	14	on	on	IN
7223	1549	15	a	a	DT
7223	1549	16	hot	hot	JJ
7223	1549	17	dish	dish	NN
7223	1549	18	with	with	IN
7223	1549	19	a	a	DT
7223	1549	20	bit	bit	NN
7223	1549	21	of	of	IN
7223	1549	22	steak	steak	NN
7223	1549	23	on	on	IN
7223	1549	24	the	the	DT
7223	1549	25	top	top	NN
7223	1549	26	,	,	,
7223	1549	27	and	and	CC
7223	1549	28	on	on	IN
7223	1549	29	the	the	DT
7223	1549	30	top	top	NN
7223	1549	31	of	of	IN
7223	1549	32	that	that	DT
7223	1549	33	a	a	DT
7223	1549	34	slice	slice	NN
7223	1549	35	of	of	IN
7223	1549	36	tomato	tomato	NNP
7223	1549	37	much	much	JJ
7223	1549	38	peppered	pepper	VBN
7223	1549	39	and	and	CC
7223	1549	40	salted	salted	JJ
7223	1549	41	and	and	CC
7223	1549	42	a	a	DT
7223	1549	43	small	small	JJ
7223	1549	44	pile	pile	NN
7223	1549	45	of	of	IN
7223	1549	46	horse	horse	NN
7223	1549	47	-	-	HYPH
7223	1549	48	radish	radish	NN
7223	1549	49	.	.	.
7223	1550	1	This	this	DT
7223	1550	2	makes	make	VBZ
7223	1550	3	a	a	DT
7223	1550	4	pretty	pretty	JJ
7223	1550	5	dish	dish	NN
7223	1550	6	and	and	CC
7223	1550	7	can	can	MD
7223	1550	8	be	be	VB
7223	1550	9	varied	vary	VBN
7223	1550	10	by	by	IN
7223	1550	11	using	use	VBG
7223	1550	12	capers	caper	NNS
7223	1550	13	or	or	CC
7223	1550	14	chopped	chop	VBN
7223	1550	15	gherkins	gherkin	NNS
7223	1550	16	instead	instead	RB
7223	1550	17	of	of	IN
7223	1550	18	horse	horse	NN
7223	1550	19	-	-	HYPH
7223	1550	20	radish	radish	NN
7223	1550	21	.	.	.
7223	1551	1	It	-PRON-	PRP
7223	1551	2	is	be	VBZ
7223	1551	3	a	a	DT
7223	1551	4	great	great	JJ
7223	1551	5	saving	saving	NN
7223	1551	6	to	to	TO
7223	1551	7	cut	cut	VB
7223	1551	8	meat	meat	NN
7223	1551	9	,	,	,
7223	1551	10	bread	bread	NN
7223	1551	11	,	,	,
7223	1551	12	etc	etc	FW
7223	1551	13	.	.	FW
7223	1551	14	,	,	,
7223	1551	15	in	in	IN
7223	1551	16	squares	square	NNS
7223	1551	17	instead	instead	RB
7223	1551	18	of	of	IN
7223	1551	19	rounds	round	NNS
7223	1551	20	.	.	.
7223	1552	1	[	[	-LRB-
7223	1552	2	_	_	NNP
7223	1552	3	Une	Une	NNP
7223	1552	4	amie	amie	VBZ
7223	1552	5	au	au	IN
7223	1552	6	convent	convent	NN
7223	1552	7	.	.	.
7223	1552	8	_	_	NNP
7223	1552	9	]	]	-RRB-
7223	1552	10	IMITATION	IMITATION	NNP
7223	1552	11	CUTLETS	CUTLETS	NNP
7223	1552	12	A	a	DT
7223	1552	13	dish	dish	NN
7223	1552	14	that	that	WDT
7223	1552	15	I	-PRON-	PRP
7223	1552	16	have	have	VBP
7223	1552	17	done	do	VBN
7223	1552	18	for	for	IN
7223	1552	19	those	those	DT
7223	1552	20	who	who	WP
7223	1552	21	like	like	IN
7223	1552	22	curry	curry	NN
7223	1552	23	flavoring	flavoring	NN
7223	1552	24	is	be	VBZ
7223	1552	25	the	the	DT
7223	1552	26	following	follow	VBG
7223	1552	27	.	.	.
7223	1553	1	Take	take	VB
7223	1553	2	any	any	DT
7223	1553	3	cold	cold	JJ
7223	1553	4	cooked	cook	VBN
7223	1553	5	vegetables	vegetable	NNS
7223	1553	6	,	,	,
7223	1553	7	and	and	CC
7223	1553	8	cutting	cut	VBG
7223	1553	9	them	-PRON-	PRP
7223	1553	10	in	in	IN
7223	1553	11	small	small	JJ
7223	1553	12	pieces	piece	NNS
7223	1553	13	,	,	,
7223	1553	14	roll	roll	VB
7223	1553	15	them	-PRON-	PRP
7223	1553	16	in	in	IN
7223	1553	17	a	a	DT
7223	1553	18	thick	thick	JJ
7223	1553	19	white	white	JJ
7223	1553	20	sauce	sauce	NN
7223	1553	21	which	which	WDT
7223	1553	22	you	-PRON-	PRP
7223	1553	23	have	have	VBP
7223	1553	24	strongly	strongly	RB
7223	1553	25	flavored	flavor	VBN
7223	1553	26	with	with	IN
7223	1553	27	curry	curry	NN
7223	1553	28	.	.	.
7223	1554	1	Put	put	VB
7223	1554	2	it	-PRON-	PRP
7223	1554	3	aside	aside	RB
7223	1554	4	to	to	TO
7223	1554	5	get	get	VB
7223	1554	6	firm	firm	JJ
7223	1554	7	.	.	.
7223	1555	1	If	if	IN
7223	1555	2	you	-PRON-	PRP
7223	1555	3	are	be	VBP
7223	1555	4	in	in	IN
7223	1555	5	a	a	DT
7223	1555	6	hurry	hurry	NN
7223	1555	7	you	-PRON-	PRP
7223	1555	8	can	can	MD
7223	1555	9	bind	bind	VB
7223	1555	10	with	with	IN
7223	1555	11	the	the	DT
7223	1555	12	yolk	yolk	NN
7223	1555	13	of	of	IN
7223	1555	14	an	an	DT
7223	1555	15	egg	egg	NN
7223	1555	16	in	in	IN
7223	1555	17	the	the	DT
7223	1555	18	flour	flour	NN
7223	1555	19	and	and	CC
7223	1555	20	make	make	VB
7223	1555	21	a	a	DT
7223	1555	22	thick	thick	JJ
7223	1555	23	batter	batter	NN
7223	1555	24	in	in	IN
7223	1555	25	that	that	DT
7223	1555	26	way	way	NN
7223	1555	27	.	.	.
7223	1556	1	Form	form	VB
7223	1556	2	into	into	IN
7223	1556	3	cutlets	cutlet	NNS
7223	1556	4	and	and	CC
7223	1556	5	fry	fry	NN
7223	1556	6	as	as	IN
7223	1556	7	you	-PRON-	PRP
7223	1556	8	would	would	MD
7223	1556	9	a	a	DT
7223	1556	10	real	real	JJ
7223	1556	11	cutlet	cutlet	NN
7223	1556	12	.	.	.
7223	1557	1	The	the	DT
7223	1557	2	same	same	JJ
7223	1557	3	thing	thing	NN
7223	1557	4	can	can	MD
7223	1557	5	be	be	VB
7223	1557	6	done	do	VBN
7223	1557	7	with	with	IN
7223	1557	8	macaroni	macaroni	NNP
7223	1557	9	or	or	CC
7223	1557	10	spaghetti	spaghetti	NNS
7223	1557	11	that	that	WDT
7223	1557	12	is	be	VBZ
7223	1557	13	already	already	RB
7223	1557	14	cooked	cook	VBN
7223	1557	15	,	,	,
7223	1557	16	with	with	IN
7223	1557	17	cold	cold	JJ
7223	1557	18	fish	fish	NN
7223	1557	19	or	or	CC
7223	1557	20	anything	anything	NN
7223	1557	21	that	that	WDT
7223	1557	22	is	be	VBZ
7223	1557	23	insipid	insipid	JJ
7223	1557	24	to	to	IN
7223	1557	25	the	the	DT
7223	1557	26	taste	taste	NN
7223	1557	27	.	.	.
7223	1558	1	[	[	-LRB-
7223	1558	2	_	_	NNP
7223	1558	3	Une	Une	NNP
7223	1558	4	amie	amie	VBZ
7223	1558	5	au	au	IN
7223	1558	6	convent	convent	NNP
7223	1558	7	_	_	NNP
7223	1558	8	.	.	.
7223	1558	9	]	]	-RRB-
7223	1559	1	KIDNEYS	KIDNEYS	NNP
7223	1559	2	WITH	with	IN
7223	1559	3	MADEIRA	madeira	NN
7223	1559	4	Use	use	VBP
7223	1559	5	either	either	CC
7223	1559	6	sheep	sheep	NNS
7223	1559	7	or	or	CC
7223	1559	8	pigs	pig	NNS
7223	1559	9	'	'	POS
7223	1559	10	kidneys	kidney	NNS
7223	1559	11	.	.	.
7223	1560	1	Cut	cut	VB
7223	1560	2	them	-PRON-	PRP
7223	1560	3	longways	longway	NNS
7223	1560	4	,	,	,
7223	1560	5	so	so	IN
7223	1560	6	as	as	IN
7223	1560	7	to	to	TO
7223	1560	8	be	be	VB
7223	1560	9	able	able	JJ
7223	1560	10	to	to	TO
7223	1560	11	take	take	VB
7223	1560	12	out	out	RP
7223	1560	13	the	the	DT
7223	1560	14	threads	thread	NNS
7223	1560	15	from	from	IN
7223	1560	16	the	the	DT
7223	1560	17	inside	inside	NN
7223	1560	18	of	of	IN
7223	1560	19	them	-PRON-	PRP
7223	1560	20	.	.	.
7223	1561	1	Put	put	VB
7223	1561	2	some	some	DT
7223	1561	3	butter	butter	NN
7223	1561	4	on	on	IN
7223	1561	5	to	to	TO
7223	1561	6	fry	fry	VB
7223	1561	7	over	over	IN
7223	1561	8	a	a	DT
7223	1561	9	brisk	brisk	JJ
7223	1561	10	fire	fire	NN
7223	1561	11	and	and	CC
7223	1561	12	when	when	WRB
7223	1561	13	it	-PRON-	PRP
7223	1561	14	is	be	VBZ
7223	1561	15	browned	brown	VBN
7223	1561	16	,	,	,
7223	1561	17	but	but	CC
7223	1561	18	not	not	RB
7223	1561	19	burnt	burn	VBN
7223	1561	20	,	,	,
7223	1561	21	put	put	VBN
7223	1561	22	in	in	IN
7223	1561	23	the	the	DT
7223	1561	24	kidneys	kidney	NNS
7223	1561	25	for	for	IN
7223	1561	26	three	three	CD
7223	1561	27	or	or	CC
7223	1561	28	four	four	CD
7223	1561	29	minutes	minute	NNS
7223	1561	30	.	.	.
7223	1562	1	Take	take	VB
7223	1562	2	them	-PRON-	PRP
7223	1562	3	out	out	RP
7223	1562	4	and	and	CC
7223	1562	5	keep	keep	VB
7223	1562	6	them	-PRON-	PRP
7223	1562	7	hot	hot	JJ
7223	1562	8	for	for	IN
7223	1562	9	a	a	DT
7223	1562	10	minute	minute	NN
7223	1562	11	while	while	IN
7223	1562	12	you	-PRON-	PRP
7223	1562	13	add	add	VBP
7223	1562	14	to	to	IN
7223	1562	15	the	the	DT
7223	1562	16	butter	butter	NN
7223	1562	17	they	-PRON-	PRP
7223	1562	18	were	be	VBD
7223	1562	19	cooked	cook	VBN
7223	1562	20	in	in	IN
7223	1562	21	a	a	DT
7223	1562	22	soupspoonful	soupspoonful	NN
7223	1562	23	of	of	IN
7223	1562	24	Madeira	Madeira	NNP
7223	1562	25	wine	wine	NN
7223	1562	26	,	,	,
7223	1562	27	a	a	DT
7223	1562	28	good	good	JJ
7223	1562	29	dust	dust	NN
7223	1562	30	of	of	IN
7223	1562	31	chopped	chop	VBN
7223	1562	32	parsley	parsley	NN
7223	1562	33	,	,	,
7223	1562	34	a	a	DT
7223	1562	35	little	little	JJ
7223	1562	36	cayenne	cayenne	NN
7223	1562	37	pepper	pepper	NN
7223	1562	38	and	and	CC
7223	1562	39	salt	salt	NN
7223	1562	40	.	.	.
7223	1563	1	Mix	mix	VB
7223	1563	2	it	-PRON-	PRP
7223	1563	3	well	well	RB
7223	1563	4	,	,	,
7223	1563	5	and	and	CC
7223	1563	6	if	if	IN
7223	1563	7	too	too	RB
7223	1563	8	thick	thick	JJ
7223	1563	9	add	add	VBP
7223	1563	10	a	a	DT
7223	1563	11	little	little	JJ
7223	1563	12	gravy	gravy	NN
7223	1563	13	.	.	.
7223	1564	1	Pour	pour	VB
7223	1564	2	the	the	DT
7223	1564	3	sauce	sauce	NN
7223	1564	4	over	over	IN
7223	1564	5	the	the	DT
7223	1564	6	kidneys	kidney	NNS
7223	1564	7	and	and	CC
7223	1564	8	finish	finish	VB
7223	1564	9	with	with	IN
7223	1564	10	a	a	DT
7223	1564	11	powdering	powdering	NN
7223	1564	12	of	of	IN
7223	1564	13	chopped	chop	VBN
7223	1564	14	parsley	parsley	NN
7223	1564	15	.	.	.
7223	1565	1	Fried	fried	JJ
7223	1565	2	potatoes	potato	NNS
7223	1565	3	are	be	VBP
7223	1565	4	eaten	eat	VBN
7223	1565	5	with	with	IN
7223	1565	6	this	this	DT
7223	1565	7	dish	dish	NN
7223	1565	8	.	.	.
7223	1566	1	[	[	-LRB-
7223	1566	2	_	_	NNP
7223	1566	3	Mme	Mme	NNP
7223	1566	4	.	.	.
7223	1567	1	Vanderbelle	Vanderbelle	NNP
7223	1567	2	Genotte	Genotte	NNP
7223	1567	3	.	.	.
7223	1567	4	_	_	NNP
7223	1567	5	]	]	-RRB-
7223	1567	6	PIGS	PIGS	NNP
7223	1567	7	'	'	POS
7223	1567	8	TROTTERS	trotter	NNS
7223	1567	9	IN	in	IN
7223	1567	10	BLANQUETTE	blanquette	NN
7223	1567	11	Any	any	DT
7223	1567	12	part	part	NN
7223	1567	13	of	of	IN
7223	1567	14	pork	pork	NN
7223	1567	15	or	or	CC
7223	1567	16	veal	veal	NN
7223	1567	17	is	be	VBZ
7223	1567	18	good	good	JJ
7223	1567	19	done	do	VBN
7223	1567	20	in	in	IN
7223	1567	21	this	this	DT
7223	1567	22	way	way	NN
7223	1567	23	.	.	.
7223	1568	1	Take	take	VB
7223	1568	2	your	-PRON-	PRP$
7223	1568	3	pieces	piece	NNS
7223	1568	4	of	of	IN
7223	1568	5	meat	meat	NN
7223	1568	6	and	and	CC
7223	1568	7	fry	fry	VB
7223	1568	8	them	-PRON-	PRP
7223	1568	9	in	in	IN
7223	1568	10	butter	butter	NN
7223	1568	11	till	till	IN
7223	1568	12	they	-PRON-	PRP
7223	1568	13	are	be	VBP
7223	1568	14	a	a	DT
7223	1568	15	good	good	JJ
7223	1568	16	golden	golden	JJ
7223	1568	17	brown	brown	JJ
7223	1568	18	color	color	NN
7223	1568	19	.	.	.
7223	1569	1	Put	put	VB
7223	1569	2	them	-PRON-	PRP
7223	1569	3	in	in	IN
7223	1569	4	a	a	DT
7223	1569	5	pan	pan	NN
7223	1569	6	,	,	,
7223	1569	7	covering	cover	VBG
7223	1569	8	them	-PRON-	PRP
7223	1569	9	with	with	IN
7223	1569	10	water	water	NN
7223	1569	11	,	,	,
7223	1569	12	and	and	CC
7223	1569	13	adding	add	VBG
7223	1569	14	a	a	DT
7223	1569	15	sliced	sliced	JJ
7223	1569	16	onion	onion	NN
7223	1569	17	,	,	,
7223	1569	18	a	a	DT
7223	1569	19	bay	bay	NN
7223	1569	20	leaf	leaf	NN
7223	1569	21	,	,	,
7223	1569	22	a	a	DT
7223	1569	23	whole	whole	JJ
7223	1569	24	carrot	carrot	NN
7223	1569	25	,	,	,
7223	1569	26	a	a	DT
7223	1569	27	leek	leek	NN
7223	1569	28	,	,	,
7223	1569	29	pepper	pepper	NN
7223	1569	30	,	,	,
7223	1569	31	salt,--let	salt,--let	CC
7223	1569	32	it	-PRON-	PRP
7223	1569	33	all	all	DT
7223	1569	34	simmer	simmer	VBD
7223	1569	35	gently	gently	RB
7223	1569	36	over	over	IN
7223	1569	37	a	a	DT
7223	1569	38	slow	slow	JJ
7223	1569	39	fire	fire	NN
7223	1569	40	till	till	IN
7223	1569	41	the	the	DT
7223	1569	42	meat	meat	NN
7223	1569	43	is	be	VBZ
7223	1569	44	cooked	cook	VBN
7223	1569	45	but	but	CC
7223	1569	46	not	not	RB
7223	1569	47	boiled	boil	VBN
7223	1569	48	.	.	.
7223	1570	1	Take	take	VB
7223	1570	2	the	the	DT
7223	1570	3	pieces	piece	NNS
7223	1570	4	from	from	IN
7223	1570	5	the	the	DT
7223	1570	6	liquor	liquor	NN
7223	1570	7	and	and	CC
7223	1570	8	pass	pass	VB
7223	1570	9	it	-PRON-	PRP
7223	1570	10	through	through	IN
7223	1570	11	a	a	DT
7223	1570	12	sieve	sieve	NN
7223	1570	13	.	.	.
7223	1571	1	Mix	mix	VB
7223	1571	2	a	a	DT
7223	1571	3	little	little	JJ
7223	1571	4	rice	rice	NN
7223	1571	5	flour	flour	NN
7223	1571	6	in	in	IN
7223	1571	7	a	a	DT
7223	1571	8	cup	cup	NN
7223	1571	9	of	of	IN
7223	1571	10	cold	cold	JJ
7223	1571	11	water	water	NN
7223	1571	12	,	,	,
7223	1571	13	stirring	stir	VBG
7223	1571	14	well	well	RB
7223	1571	15	.	.	.
7223	1572	1	Drop	drop	VB
7223	1572	2	in	in	IN
7223	1572	3	the	the	DT
7223	1572	4	juice	juice	NN
7223	1572	5	of	of	IN
7223	1572	6	half	half	PDT
7223	1572	7	a	a	DT
7223	1572	8	lemon	lemon	NN
7223	1572	9	and	and	CC
7223	1572	10	the	the	DT
7223	1572	11	beaten	beat	VBN
7223	1572	12	yolk	yolk	NN
7223	1572	13	of	of	IN
7223	1572	14	an	an	DT
7223	1572	15	egg	egg	NN
7223	1572	16	,	,	,
7223	1572	17	which	which	WDT
7223	1572	18	stir	stir	VBP
7223	1572	19	round	round	RB
7223	1572	20	quickly	quickly	RB
7223	1572	21	.	.	.
7223	1573	1	Put	put	VB
7223	1573	2	in	in	RP
7223	1573	3	the	the	DT
7223	1573	4	meat	meat	NN
7223	1573	5	again	again	RB
7223	1573	6	for	for	IN
7223	1573	7	a	a	DT
7223	1573	8	moment	moment	NN
7223	1573	9	and	and	CC
7223	1573	10	serve	serve	VB
7223	1573	11	it	-PRON-	PRP
7223	1573	12	with	with	IN
7223	1573	13	boiled	boil	VBN
7223	1573	14	potatoes	potato	NNS
7223	1573	15	.	.	.
7223	1574	1	LOIN	LOIN	NNP
7223	1574	2	OF	of	IN
7223	1574	3	MUTTON	MUTTON	NNP
7223	1574	4	IN	in	IN
7223	1574	5	THE	the	DT
7223	1574	6	POT	POT	NNP
7223	1574	7	Put	Put	VBN
7223	1574	8	in	in	RP
7223	1574	9	an	an	DT
7223	1574	10	earthenware	earthenware	NN
7223	1574	11	pot	pot	NN
7223	1574	12	three	three	CD
7223	1574	13	shallots	shallot	NNS
7223	1574	14	,	,	,
7223	1574	15	finely	finely	RB
7223	1574	16	minced	mince	VBN
7223	1574	17	;	;	:
7223	1574	18	take	take	VB
7223	1574	19	a	a	DT
7223	1574	20	bit	bit	NN
7223	1574	21	of	of	IN
7223	1574	22	garlic	garlic	NN
7223	1574	23	,	,	,
7223	1574	24	cut	cut	VBD
7223	1574	25	it	-PRON-	PRP
7223	1574	26	close	close	RB
7223	1574	27	and	and	CC
7223	1574	28	rub	rub	VB
7223	1574	29	it	-PRON-	PRP
7223	1574	30	round	round	IN
7223	1574	31	the	the	DT
7223	1574	32	side	side	NN
7223	1574	33	of	of	IN
7223	1574	34	the	the	DT
7223	1574	35	pot	pot	NN
7223	1574	36	;	;	:
7223	1574	37	put	put	VBN
7223	1574	38	in	in	RP
7223	1574	39	as	as	RB
7223	1574	40	well	well	RB
7223	1574	41	a	a	DT
7223	1574	42	lump	lump	NN
7223	1574	43	of	of	IN
7223	1574	44	butter	butter	NN
7223	1574	45	,	,	,
7223	1574	46	pepper	pepper	NN
7223	1574	47	and	and	CC
7223	1574	48	salt	salt	NN
7223	1574	49	,	,	,
7223	1574	50	and	and	CC
7223	1574	51	some	some	DT
7223	1574	52	rather	rather	RB
7223	1574	53	fat	fat	JJ
7223	1574	54	gravy	gravy	NN
7223	1574	55	.	.	.
7223	1575	1	Divide	divide	VB
7223	1575	2	the	the	DT
7223	1575	3	loin	loin	NN
7223	1575	4	and	and	CC
7223	1575	5	put	put	VBD
7223	1575	6	six	six	CD
7223	1575	7	chops	chop	NNS
7223	1575	8	in	in	RB
7223	1575	9	to	to	TO
7223	1575	10	simmer	simmer	VB
7223	1575	11	for	for	IN
7223	1575	12	three	three	CD
7223	1575	13	quarters	quarter	NNS
7223	1575	14	of	of	IN
7223	1575	15	an	an	DT
7223	1575	16	hour	hour	NN
7223	1575	17	on	on	IN
7223	1575	18	a	a	DT
7223	1575	19	moderate	moderate	JJ
7223	1575	20	fire	fire	NN
7223	1575	21	,	,	,
7223	1575	22	covering	cover	VBG
7223	1575	23	the	the	DT
7223	1575	24	pot	pot	NN
7223	1575	25	with	with	IN
7223	1575	26	the	the	DT
7223	1575	27	lid	lid	NN
7223	1575	28	.	.	.
7223	1576	1	Before	before	IN
7223	1576	2	you	-PRON-	PRP
7223	1576	3	serve	serve	VBP
7223	1576	4	it	-PRON-	PRP
7223	1576	5	,	,	,
7223	1576	6	stir	stir	VB
7223	1576	7	in	in	IN
7223	1576	8	a	a	DT
7223	1576	9	little	little	JJ
7223	1576	10	lemon	lemon	NN
7223	1576	11	juice	juice	NN
7223	1576	12	and	and	CC
7223	1576	13	stir	stir	VB
7223	1576	14	up	up	RP
7223	1576	15	the	the	DT
7223	1576	16	sauce	sauce	NN
7223	1576	17	.	.	.
7223	1577	1	To	to	TO
7223	1577	2	be	be	VB
7223	1577	3	served	serve	VBN
7223	1577	4	with	with	IN
7223	1577	5	Cauliflower	Cauliflower	NNP
7223	1577	6	à	à	NNP
7223	1577	7	la	la	NNP
7223	1577	8	Aerschot	Aerschot	NNP
7223	1577	9	as	as	IN
7223	1577	10	follows	follow	VBZ
7223	1577	11	:	:	:
7223	1577	12	Cut	cut	VB
7223	1577	13	your	-PRON-	PRP$
7223	1577	14	cauliflower	cauliflower	NN
7223	1577	15	into	into	IN
7223	1577	16	medium	medium	JJ
7223	1577	17	pieces	piece	NNS
7223	1577	18	,	,	,
7223	1577	19	seeing	see	VBG
7223	1577	20	that	that	IN
7223	1577	21	it	-PRON-	PRP
7223	1577	22	is	be	VBZ
7223	1577	23	very	very	RB
7223	1577	24	clean	clean	JJ
7223	1577	25	,	,	,
7223	1577	26	while	while	IN
7223	1577	27	you	-PRON-	PRP
7223	1577	28	have	have	VBP
7223	1577	29	some	some	DT
7223	1577	30	salted	salt	VBN
7223	1577	31	water	water	NN
7223	1577	32	boiling	boil	VBG
7223	1577	33	up	up	RP
7223	1577	34	.	.	.
7223	1578	1	Put	put	VB
7223	1578	2	in	in	IN
7223	1578	3	the	the	DT
7223	1578	4	pieces	piece	NNS
7223	1578	5	,	,	,
7223	1578	6	boil	boil	VBP
7223	1578	7	till	till	IN
7223	1578	8	tender	tender	NN
7223	1578	9	,	,	,
7223	1578	10	then	then	RB
7223	1578	11	drain	drain	VB
7223	1578	12	them	-PRON-	PRP
7223	1578	13	on	on	IN
7223	1578	14	a	a	DT
7223	1578	15	sieve	sieve	NN
7223	1578	16	.	.	.
7223	1579	1	Put	put	NN
7223	1579	2	leaves	leave	NNS
7223	1579	3	and	and	CC
7223	1579	4	trimming	trim	VBG
7223	1579	5	of	of	IN
7223	1579	6	the	the	DT
7223	1579	7	vegetable	vegetable	NN
7223	1579	8	into	into	IN
7223	1579	9	the	the	DT
7223	1579	10	pot	pot	NN
7223	1579	11	to	to	TO
7223	1579	12	simmer	simmer	VB
7223	1579	13	and	and	CC
7223	1579	14	serve	serve	VB
7223	1579	15	as	as	IN
7223	1579	16	basis	basis	NN
7223	1579	17	for	for	IN
7223	1579	18	a	a	DT
7223	1579	19	vegetable	vegetable	NN
7223	1579	20	soup	soup	NN
7223	1579	21	.	.	.
7223	1580	1	Make	make	VB
7223	1580	2	a	a	DT
7223	1580	3	good	good	JJ
7223	1580	4	white	white	JJ
7223	1580	5	sauce	sauce	NN
7223	1580	6	,	,	,
7223	1580	7	adding	add	VBG
7223	1580	8	the	the	DT
7223	1580	9	yolk	yolk	NN
7223	1580	10	of	of	IN
7223	1580	11	an	an	DT
7223	1580	12	egg	egg	NN
7223	1580	13	,	,	,
7223	1580	14	and	and	CC
7223	1580	15	flavoring	flavor	VBG
7223	1580	16	it	-PRON-	PRP
7223	1580	17	with	with	IN
7223	1580	18	nutmeg	nutmeg	NNP
7223	1580	19	.	.	.
7223	1581	1	Put	put	VB
7223	1581	2	the	the	DT
7223	1581	3	vegetable	vegetable	NN
7223	1581	4	on	on	IN
7223	1581	5	a	a	DT
7223	1581	6	dish	dish	NN
7223	1581	7	and	and	CC
7223	1581	8	pour	pour	VB
7223	1581	9	over	over	IN
7223	1581	10	the	the	DT
7223	1581	11	sauce	sauce	NN
7223	1581	12	,	,	,
7223	1581	13	letting	let	VBG
7223	1581	14	it	-PRON-	PRP
7223	1581	15	stand	stand	VB
7223	1581	16	for	for	IN
7223	1581	17	a	a	DT
7223	1581	18	few	few	JJ
7223	1581	19	moments	moment	NNS
7223	1581	20	by	by	IN
7223	1581	21	the	the	DT
7223	1581	22	fire	fire	NN
7223	1581	23	before	before	IN
7223	1581	24	it	-PRON-	PRP
7223	1581	25	is	be	VBZ
7223	1581	26	eaten	eat	VBN
7223	1581	27	.	.	.
7223	1582	1	[	[	-LRB-
7223	1582	2	_	_	NNP
7223	1582	3	Madame	Madame	NNP
7223	1582	4	Herman	Herman	NNP
7223	1582	5	Noppen	Noppen	NNP
7223	1582	6	.	.	.
7223	1582	7	_	_	NNP
7223	1582	8	]	]	-RRB-
7223	1582	9	OX	OX	NNP
7223	1582	10	TONGUE	tongue	NN
7223	1582	11	WITH	with	IN
7223	1582	12	SPINACH	SPINACH	NNP
7223	1582	13	AND	and	CC
7223	1582	14	WHITE	WHITE	NNP
7223	1582	15	SAUCE	SAUCE	NNP
7223	1582	16	Boil	Boil	NNP
7223	1582	17	the	the	DT
7223	1582	18	tongue	tongue	NN
7223	1582	19	in	in	IN
7223	1582	20	salted	salt	VBN
7223	1582	21	water	water	NN
7223	1582	22	till	till	IN
7223	1582	23	the	the	DT
7223	1582	24	outer	outer	JJ
7223	1582	25	skin	skin	NN
7223	1582	26	will	will	MD
7223	1582	27	peel	peel	VB
7223	1582	28	off	off	RP
7223	1582	29	.	.	.
7223	1583	1	Take	take	VB
7223	1583	2	this	this	DT
7223	1583	3	off	off	RP
7223	1583	4	,	,	,
7223	1583	5	then	then	RB
7223	1583	6	put	put	VB
7223	1583	7	the	the	DT
7223	1583	8	tongue	tongue	NN
7223	1583	9	back	back	RB
7223	1583	10	in	in	IN
7223	1583	11	the	the	DT
7223	1583	12	liquor	liquor	NN
7223	1583	13	to	to	TO
7223	1583	14	simmer	simmer	VB
7223	1583	15	while	while	IN
7223	1583	16	you	-PRON-	PRP
7223	1583	17	prepare	prepare	VBP
7223	1583	18	the	the	DT
7223	1583	19	same	same	JJ
7223	1583	20	.	.	.
7223	1584	1	Take	take	VB
7223	1584	2	a	a	DT
7223	1584	3	piece	piece	NN
7223	1584	4	of	of	IN
7223	1584	5	butter	butter	NN
7223	1584	6	the	the	DT
7223	1584	7	size	size	NN
7223	1584	8	of	of	IN
7223	1584	9	an	an	DT
7223	1584	10	egg	egg	NN
7223	1584	11	,	,	,
7223	1584	12	melt	melt	VB
7223	1584	13	it	-PRON-	PRP
7223	1584	14	and	and	CC
7223	1584	15	mix	mix	VB
7223	1584	16	it	-PRON-	PRP
7223	1584	17	with	with	IN
7223	1584	18	two	two	CD
7223	1584	19	dessertspoonfuls	dessertspoonful	NNS
7223	1584	20	of	of	IN
7223	1584	21	ground	ground	NN
7223	1584	22	rice	rice	NN
7223	1584	23	,	,	,
7223	1584	24	add	add	VB
7223	1584	25	some	some	DT
7223	1584	26	of	of	IN
7223	1584	27	the	the	DT
7223	1584	28	liquor	liquor	NN
7223	1584	29	,	,	,
7223	1584	30	pepper	pepper	NN
7223	1584	31	,	,	,
7223	1584	32	and	and	CC
7223	1584	33	salt	salt	NN
7223	1584	34	,	,	,
7223	1584	35	stir	stir	VB
7223	1584	36	well	well	RB
7223	1584	37	,	,	,
7223	1584	38	so	so	IN
7223	1584	39	that	that	IN
7223	1584	40	it	-PRON-	PRP
7223	1584	41	makes	make	VBZ
7223	1584	42	a	a	DT
7223	1584	43	good	good	JJ
7223	1584	44	cream	cream	NN
7223	1584	45	;	;	:
7223	1584	46	drop	drop	VB
7223	1584	47	in	in	IN
7223	1584	48	the	the	DT
7223	1584	49	yolks	yolk	NNS
7223	1584	50	of	of	IN
7223	1584	51	two	two	CD
7223	1584	52	eggs	egg	NNS
7223	1584	53	,	,	,
7223	1584	54	always	always	RB
7223	1584	55	stirring	stir	VBG
7223	1584	56	,	,	,
7223	1584	57	and	and	CC
7223	1584	58	a	a	DT
7223	1584	59	little	little	JJ
7223	1584	60	lemon	lemon	NN
7223	1584	61	juice	juice	NN
7223	1584	62	.	.	.
7223	1585	1	Serve	serve	VB
7223	1585	2	the	the	DT
7223	1585	3	tongue	tongue	NN
7223	1585	4	whole	whole	NN
7223	1585	5	with	with	IN
7223	1585	6	this	this	DT
7223	1585	7	sauce	sauce	NN
7223	1585	8	poured	pour	VBD
7223	1585	9	over	over	IN
7223	1585	10	it	-PRON-	PRP
7223	1585	11	and	and	CC
7223	1585	12	spinach	spinach	VB
7223	1585	13	done	do	VBN
7223	1585	14	in	in	IN
7223	1585	15	the	the	DT
7223	1585	16	following	following	JJ
7223	1585	17	way	way	NN
7223	1585	18	:	:	:
7223	1585	19	Wash	wash	VB
7223	1585	20	the	the	DT
7223	1585	21	spinach	spinach	NN
7223	1585	22	in	in	IN
7223	1585	23	running	running	NN
7223	1585	24	water	water	NN
7223	1585	25	till	till	IN
7223	1585	26	every	every	DT
7223	1585	27	bit	bit	NN
7223	1585	28	of	of	IN
7223	1585	29	grit	grit	NN
7223	1585	30	has	have	VBZ
7223	1585	31	gone	go	VBN
7223	1585	32	.	.	.
7223	1586	1	Put	put	VB
7223	1586	2	some	some	DT
7223	1586	3	water	water	NN
7223	1586	4	on	on	RP
7223	1586	5	to	to	TO
7223	1586	6	boil	boil	VB
7223	1586	7	,	,	,
7223	1586	8	salt	salt	VB
7223	1586	9	it	-PRON-	PRP
7223	1586	10	well	well	RB
7223	1586	11	,	,	,
7223	1586	12	and	and	CC
7223	1586	13	throw	throw	VBP
7223	1586	14	in	in	RP
7223	1586	15	the	the	DT
7223	1586	16	spinach	spinach	NN
7223	1586	17	which	which	WDT
7223	1586	18	you	-PRON-	PRP
7223	1586	19	have	have	VBP
7223	1586	20	freed	free	VBN
7223	1586	21	from	from	IN
7223	1586	22	mid	mid	JJ
7223	1586	23	-	-	JJ
7223	1586	24	rib	rib	NN
7223	1586	25	and	and	CC
7223	1586	26	stalk	stalk	NN
7223	1586	27	.	.	.
7223	1587	1	The	the	DT
7223	1587	2	water	water	NN
7223	1587	3	must	must	MD
7223	1587	4	be	be	VB
7223	1587	5	boiling	boil	VBG
7223	1587	6	and	and	CC
7223	1587	7	the	the	DT
7223	1587	8	fire	fire	NN
7223	1587	9	brisk	brisk	NN
7223	1587	10	.	.	.
7223	1588	1	When	when	WRB
7223	1588	2	tender	tender	NN
7223	1588	3	,	,	,
7223	1588	4	pass	pass	VB
7223	1588	5	the	the	DT
7223	1588	6	spinach	spinach	NN
7223	1588	7	through	through	IN
7223	1588	8	the	the	DT
7223	1588	9	sieve	sieve	NN
7223	1588	10	,	,	,
7223	1588	11	then	then	RB
7223	1588	12	put	put	VB
7223	1588	13	a	a	DT
7223	1588	14	bit	bit	NN
7223	1588	15	of	of	IN
7223	1588	16	butter	butter	NN
7223	1588	17	into	into	IN
7223	1588	18	an	an	DT
7223	1588	19	enameled	enamel	VBN
7223	1588	20	saucepan	saucepan	NN
7223	1588	21	,	,	,
7223	1588	22	then	then	RB
7223	1588	23	the	the	DT
7223	1588	24	spinach	spinach	NN
7223	1588	25	,	,	,
7223	1588	26	which	which	WDT
7223	1588	27	heat	heat	VBP
7223	1588	28	for	for	IN
7223	1588	29	six	six	CD
7223	1588	30	minutes	minute	NNS
7223	1588	31	,	,	,
7223	1588	32	add	add	VB
7223	1588	33	a	a	DT
7223	1588	34	little	little	JJ
7223	1588	35	pepper	pepper	NN
7223	1588	36	.	.	.
7223	1589	1	Serve	serve	VB
7223	1589	2	it	-PRON-	PRP
7223	1589	3	with	with	IN
7223	1589	4	the	the	DT
7223	1589	5	tongue	tongue	NN
7223	1589	6	,	,	,
7223	1589	7	and	and	CC
7223	1589	8	you	-PRON-	PRP
7223	1589	9	can	can	MD
7223	1589	10	garnish	garnish	VB
7223	1589	11	as	as	RB
7223	1589	12	well	well	RB
7223	1589	13	with	with	IN
7223	1589	14	little	little	JJ
7223	1589	15	croutons	crouton	NNS
7223	1589	16	of	of	IN
7223	1589	17	bread	bread	NN
7223	1589	18	fried	fry	VBN
7223	1589	19	in	in	IN
7223	1589	20	butter	butter	NN
7223	1589	21	.	.	.
7223	1590	1	[	[	-LRB-
7223	1590	2	_	_	NNP
7223	1590	3	Madame	Madame	NNP
7223	1590	4	Herman	Herman	NNP
7223	1590	5	Noppen	Noppen	NNP
7223	1590	6	_	_	NNP
7223	1590	7	.	.	.
7223	1590	8	]	]	-RRB-
7223	1591	1	VEAL	veal	NN
7223	1591	2	FRITTERS	fritter	NNS
7223	1591	3	If	if	IN
7223	1591	4	you	-PRON-	PRP
7223	1591	5	have	have	VBP
7223	1591	6	only	only	RB
7223	1591	7	a	a	DT
7223	1591	8	little	little	JJ
7223	1591	9	piece	piece	NN
7223	1591	10	of	of	IN
7223	1591	11	veal	veal	NN
7223	1591	12	or	or	CC
7223	1591	13	other	other	JJ
7223	1591	14	cold	cold	JJ
7223	1591	15	meat	meat	NN
7223	1591	16	,	,	,
7223	1591	17	you	-PRON-	PRP
7223	1591	18	can	can	MD
7223	1591	19	make	make	VB
7223	1591	20	a	a	DT
7223	1591	21	very	very	RB
7223	1591	22	presentable	presentable	JJ
7223	1591	23	dish	dish	NN
7223	1591	24	in	in	IN
7223	1591	25	the	the	DT
7223	1591	26	following	following	JJ
7223	1591	27	way	way	NN
7223	1591	28	:	:	:
7223	1591	29	Cut	cut	VB
7223	1591	30	a	a	DT
7223	1591	31	thin	thin	JJ
7223	1591	32	slice	slice	NN
7223	1591	33	of	of	IN
7223	1591	34	meat	meat	NN
7223	1591	35	and	and	CC
7223	1591	36	spread	spread	VB
7223	1591	37	on	on	IN
7223	1591	38	each	each	DT
7223	1591	39	side	side	NN
7223	1591	40	of	of	IN
7223	1591	41	it	-PRON-	PRP
7223	1591	42	a	a	DT
7223	1591	43	layer	layer	NN
7223	1591	44	of	of	IN
7223	1591	45	mashed	mash	VBN
7223	1591	46	potatoes	potato	NNS
7223	1591	47	to	to	TO
7223	1591	48	which	which	WDT
7223	1591	49	you	-PRON-	PRP
7223	1591	50	have	have	VBP
7223	1591	51	added	add	VBN
7223	1591	52	some	some	DT
7223	1591	53	tomato	tomato	NN
7223	1591	54	sauce	sauce	NN
7223	1591	55	.	.	.
7223	1592	1	Beat	beat	VB
7223	1592	2	up	up	RP
7223	1592	3	an	an	DT
7223	1592	4	egg	egg	NN
7223	1592	5	and	and	CC
7223	1592	6	dip	dip	VB
7223	1592	7	the	the	DT
7223	1592	8	slices	slice	NNS
7223	1592	9	and	and	CC
7223	1592	10	potato	potato	NN
7223	1592	11	into	into	IN
7223	1592	12	it	-PRON-	PRP
7223	1592	13	,	,	,
7223	1592	14	lay	lie	VBD
7223	1592	15	them	-PRON-	PRP
7223	1592	16	in	in	IN
7223	1592	17	fine	fine	JJ
7223	1592	18	breadcrumbs	breadcrumb	NNS
7223	1592	19	and	and	CC
7223	1592	20	fry	fry	VB
7223	1592	21	them	-PRON-	PRP
7223	1592	22	till	till	IN
7223	1592	23	a	a	DT
7223	1592	24	good	good	JJ
7223	1592	25	golden	golden	JJ
7223	1592	26	color	color	NN
7223	1592	27	in	in	IN
7223	1592	28	plenty	plenty	NN
7223	1592	29	of	of	IN
7223	1592	30	fat	fat	NN
7223	1592	31	.	.	.
7223	1593	1	Send	send	VB
7223	1593	2	them	-PRON-	PRP
7223	1593	3	to	to	TO
7223	1593	4	table	table	VB
7223	1593	5	under	under	IN
7223	1593	6	a	a	DT
7223	1593	7	hot	hot	JJ
7223	1593	8	cover	cover	NN
7223	1593	9	.	.	.
7223	1594	1	[	[	-LRB-
7223	1594	2	_	_	NNP
7223	1594	3	Pour	Pour	NNP
7223	1594	4	la	la	NNP
7223	1594	5	Patrie	Patrie	NNP
7223	1594	6	.	.	.
7223	1594	7	_	_	NNP
7223	1594	8	]	]	-RRB-
7223	1594	9	STEWED	STEWED	NNP
7223	1594	10	BEEF	BEEF	NNP
7223	1594	11	If	if	IN
7223	1594	12	you	-PRON-	PRP
7223	1594	13	are	be	VBP
7223	1594	14	obliged	oblige	VBN
7223	1594	15	to	to	TO
7223	1594	16	make	make	VB
7223	1594	17	a	a	DT
7223	1594	18	hot	hot	JJ
7223	1594	19	dish	dish	NN
7223	1594	20	in	in	IN
7223	1594	21	a	a	DT
7223	1594	22	hurry	hurry	NN
7223	1594	23	and	and	CC
7223	1594	24	have	have	VBP
7223	1594	25	only	only	RB
7223	1594	26	a	a	DT
7223	1594	27	piece	piece	NN
7223	1594	28	of	of	IN
7223	1594	29	inferior	inferior	JJ
7223	1594	30	meat	meat	NN
7223	1594	31	,	,	,
7223	1594	32	there	there	EX
7223	1594	33	is	be	VBZ
7223	1594	34	no	no	DT
7223	1594	35	better	well	JJR
7223	1594	36	way	way	NN
7223	1594	37	of	of	IN
7223	1594	38	using	use	VBG
7223	1594	39	it	-PRON-	PRP
7223	1594	40	than	than	IN
7223	1594	41	by	by	IN
7223	1594	42	dressing	dress	VBG
7223	1594	43	it	-PRON-	PRP
7223	1594	44	in	in	IN
7223	1594	45	the	the	DT
7223	1594	46	Brabant	brabant	JJ
7223	1594	47	way	way	NN
7223	1594	48	,	,	,
7223	1594	49	which	which	WDT
7223	1594	50	is	be	VBZ
7223	1594	51	rather	rather	RB
7223	1594	52	expensive	expensive	JJ
7223	1594	53	.	.	.
7223	1595	1	Clean	clean	JJ
7223	1595	2	and	and	CC
7223	1595	3	cook	cook	VB
7223	1595	4	some	some	DT
7223	1595	5	mushrooms	mushroom	NNS
7223	1595	6	,	,	,
7223	1595	7	and	and	CC
7223	1595	8	when	when	WRB
7223	1595	9	fried	fry	VBN
7223	1595	10	lightly	lightly	RB
7223	1595	11	,	,	,
7223	1595	12	add	add	VB
7223	1595	13	them	-PRON-	PRP
7223	1595	14	and	and	CC
7223	1595	15	their	-PRON-	PRP$
7223	1595	16	liquor	liquor	NN
7223	1595	17	to	to	IN
7223	1595	18	your	-PRON-	PRP$
7223	1595	19	beef	beef	NN
7223	1595	20	,	,	,
7223	1595	21	cut	cut	VBN
7223	1595	22	up	up	RP
7223	1595	23	in	in	IN
7223	1595	24	small	small	JJ
7223	1595	25	pieces	piece	NNS
7223	1595	26	,	,	,
7223	1595	27	but	but	CC
7223	1595	28	not	not	RB
7223	1595	29	minced	mince	VBN
7223	1595	30	.	.	.
7223	1596	1	Add	add	VB
7223	1596	2	pepper	pepper	NN
7223	1596	3	,	,	,
7223	1596	4	salt	salt	NN
7223	1596	5	,	,	,
7223	1596	6	a	a	DT
7223	1596	7	dust	dust	NN
7223	1596	8	of	of	IN
7223	1596	9	spices	spice	NNS
7223	1596	10	,	,	,
7223	1596	11	or	or	CC
7223	1596	12	an	an	DT
7223	1596	13	onion	onion	NN
7223	1596	14	with	with	IN
7223	1596	15	three	three	CD
7223	1596	16	or	or	CC
7223	1596	17	four	four	CD
7223	1596	18	cloves	clove	NNS
7223	1596	19	in	in	IN
7223	1596	20	it	-PRON-	PRP
7223	1596	21	,	,	,
7223	1596	22	and	and	CC
7223	1596	23	a	a	DT
7223	1596	24	half	half	NN
7223	1596	25	bottle	bottle	NN
7223	1596	26	of	of	IN
7223	1596	27	good	good	JJ
7223	1596	28	red	red	JJ
7223	1596	29	wine	wine	NN
7223	1596	30	.	.	.
7223	1597	1	Stew	stew	VB
7223	1597	2	all	all	RB
7223	1597	3	together	together	RB
7223	1597	4	for	for	IN
7223	1597	5	at	at	RB
7223	1597	6	least	least	RBS
7223	1597	7	twenty	twenty	CD
7223	1597	8	minutes	minute	NNS
7223	1597	9	,	,	,
7223	1597	10	take	take	VB
7223	1597	11	out	out	RP
7223	1597	12	the	the	DT
7223	1597	13	onion	onion	NN
7223	1597	14	and	and	CC
7223	1597	15	cloves	clove	NNS
7223	1597	16	,	,	,
7223	1597	17	and	and	CC
7223	1597	18	serve	serve	VB
7223	1597	19	in	in	IN
7223	1597	20	the	the	DT
7223	1597	21	dish	dish	NN
7223	1597	22	it	-PRON-	PRP
7223	1597	23	was	be	VBD
7223	1597	24	cooked	cook	VBN
7223	1597	25	in	in	IN
7223	1597	26	which	which	WDT
7223	1597	27	should	should	MD
7223	1597	28	be	be	VB
7223	1597	29	an	an	DT
7223	1597	30	earthenware	earthenware	NN
7223	1597	31	pot	pot	NN
7223	1597	32	.	.	.
7223	1598	1	[	[	-LRB-
7223	1598	2	_	_	NNP
7223	1598	3	Pour	Pour	NNP
7223	1598	4	la	la	NNP
7223	1598	5	Patrie	Patrie	NNP
7223	1598	6	.	.	.
7223	1598	7	_	_	NNP
7223	1598	8	]	]	-RRB-
7223	1598	9	A	a	DT
7223	1598	10	MUTTON	MUTTON	NNP
7223	1598	11	SALAD	salad	NN
7223	1598	12	Cut	Cut	VBZ
7223	1598	13	some	some	DT
7223	1598	14	slices	slice	NNS
7223	1598	15	of	of	IN
7223	1598	16	cold	cold	JJ
7223	1598	17	mutton	mutton	NN
7223	1598	18	or	or	CC
7223	1598	19	lamb	lamb	NN
7223	1598	20	,	,	,
7223	1598	21	removing	remove	VBG
7223	1598	22	every	every	DT
7223	1598	23	bit	bit	NN
7223	1598	24	of	of	IN
7223	1598	25	fat	fat	NN
7223	1598	26	and	and	CC
7223	1598	27	skin	skin	NN
7223	1598	28	that	that	WDT
7223	1598	29	you	-PRON-	PRP
7223	1598	30	can	can	MD
7223	1598	31	,	,	,
7223	1598	32	unless	unless	IN
7223	1598	33	that	that	DT
7223	1598	34	destroys	destroy	VBZ
7223	1598	35	the	the	DT
7223	1598	36	firmness	firmness	NN
7223	1598	37	of	of	IN
7223	1598	38	the	the	DT
7223	1598	39	slice	slice	NN
7223	1598	40	.	.	.
7223	1599	1	Prepare	prepare	VB
7223	1599	2	a	a	DT
7223	1599	3	salad	salad	NN
7223	1599	4	of	of	IN
7223	1599	5	lettuce	lettuce	NN
7223	1599	6	,	,	,
7223	1599	7	and	and	CC
7223	1599	8	if	if	IN
7223	1599	9	you	-PRON-	PRP
7223	1599	10	can	can	MD
7223	1599	11	not	not	RB
7223	1599	12	give	give	VB
7223	1599	13	a	a	DT
7223	1599	14	mayonnaise	mayonnaise	NN
7223	1599	15	sauce	sauce	NN
7223	1599	16	,	,	,
7223	1599	17	add	add	VB
7223	1599	18	to	to	IN
7223	1599	19	the	the	DT
7223	1599	20	lettuce	lettuce	NN
7223	1599	21	plenty	plenty	NN
7223	1599	22	of	of	IN
7223	1599	23	sliced	sliced	JJ
7223	1599	24	cucumber	cucumber	NN
7223	1599	25	,	,	,
7223	1599	26	for	for	IN
7223	1599	27	that	that	DT
7223	1599	28	keeps	keep	VBZ
7223	1599	29	the	the	DT
7223	1599	30	mutton	mutton	NNP
7223	1599	31	moist	moist	NN
7223	1599	32	.	.	.
7223	1600	1	Put	put	VB
7223	1600	2	the	the	DT
7223	1600	3	salad	salad	NN
7223	1600	4	on	on	IN
7223	1600	5	each	each	DT
7223	1600	6	slice	slice	NN
7223	1600	7	and	and	CC
7223	1600	8	roll	roll	VB
7223	1600	9	the	the	DT
7223	1600	10	meat	meat	NN
7223	1600	11	over	over	IN
7223	1600	12	as	as	RB
7223	1600	13	tightly	tightly	RB
7223	1600	14	as	as	IN
7223	1600	15	you	-PRON-	PRP
7223	1600	16	can	can	MD
7223	1600	17	.	.	.
7223	1601	1	Lay	lay	VB
7223	1601	2	the	the	DT
7223	1601	3	rolls	roll	NNS
7223	1601	4	closely	closely	RB
7223	1601	5	together	together	RB
7223	1601	6	in	in	IN
7223	1601	7	a	a	DT
7223	1601	8	dish	dish	NN
7223	1601	9	and	and	CC
7223	1601	10	sprinkle	sprinkle	VB
7223	1601	11	a	a	DT
7223	1601	12	very	very	RB
7223	1601	13	little	little	JJ
7223	1601	14	salad	salad	NN
7223	1601	15	dressing	dress	VBG
7223	1601	16	over	over	IN
7223	1601	17	them	-PRON-	PRP
7223	1601	18	.	.	.
7223	1602	1	This	this	DT
7223	1602	2	way	way	NN
7223	1602	3	of	of	IN
7223	1602	4	doing	do	VBG
7223	1602	5	meat	meat	NN
7223	1602	6	is	be	VBZ
7223	1602	7	very	very	RB
7223	1602	8	useful	useful	JJ
7223	1602	9	for	for	IN
7223	1602	10	taking	take	VBG
7223	1602	11	to	to	IN
7223	1602	12	picnics	picnic	NNS
7223	1602	13	,	,	,
7223	1602	14	or	or	CC
7223	1602	15	for	for	IN
7223	1602	16	taking	take	VBG
7223	1602	17	on	on	RP
7223	1602	18	a	a	DT
7223	1602	19	long	long	JJ
7223	1602	20	journey	journey	NN
7223	1602	21	.	.	.
7223	1603	1	[	[	-LRB-
7223	1603	2	_	_	NNP
7223	1603	3	Pour	Pour	NNP
7223	1603	4	la	la	NNP
7223	1603	5	Patrie	Patrie	NNP
7223	1603	6	.	.	.
7223	1603	7	_	_	NNP
7223	1603	8	]	]	-RRB-
7223	1603	9	SAUSAGE	SAUSAGE	NNP
7223	1603	10	PATTIES	pattie	VBZ
7223	1603	11	Half	half	PDT
7223	1603	12	a	a	DT
7223	1603	13	pound	pound	NN
7223	1603	14	of	of	IN
7223	1603	15	sausage	sausage	NN
7223	1603	16	meat	meat	NN
7223	1603	17	of	of	IN
7223	1603	18	any	any	DT
7223	1603	19	kind	kind	NN
7223	1603	20	that	that	WDT
7223	1603	21	you	-PRON-	PRP
7223	1603	22	like	like	VBP
7223	1603	23	.	.	.
7223	1604	1	Make	make	VB
7223	1604	2	some	some	DT
7223	1604	3	rounds	round	NNS
7223	1604	4	of	of	IN
7223	1604	5	paste	paste	NN
7223	1604	6	,	,	,
7223	1604	7	lay	lie	VBD
7223	1604	8	the	the	DT
7223	1604	9	meat	meat	NN
7223	1604	10	on	on	IN
7223	1604	11	half	half	NN
7223	1604	12	of	of	IN
7223	1604	13	each	each	DT
7223	1604	14	round	round	NN
7223	1604	15	and	and	CC
7223	1604	16	fold	fold	VB
7223	1604	17	over	over	RP
7223	1604	18	.	.	.
7223	1605	1	Steam	steam	NN
7223	1605	2	for	for	IN
7223	1605	3	quarter	quarter	NN
7223	1605	4	of	of	IN
7223	1605	5	an	an	DT
7223	1605	6	hour	hour	NN
7223	1605	7	,	,	,
7223	1605	8	or	or	CC
7223	1605	9	stew	stew	NN
7223	1605	10	in	in	IN
7223	1605	11	plenty	plenty	NN
7223	1605	12	of	of	IN
7223	1605	13	gravy	gravy	NN
7223	1605	14	.	.	.
7223	1606	1	[	[	-LRB-
7223	1606	2	_	_	NNP
7223	1606	3	Pour	Pour	NNP
7223	1606	4	la	la	NNP
7223	1606	5	Patrie	Patrie	NNP
7223	1606	6	_	_	NNP
7223	1606	7	.	.	.
7223	1606	8	]	]	-RRB-
7223	1607	1	SAUSAGE	sausage	NN
7223	1607	2	AND	and	CC
7223	1607	3	POTATOES	potato	NNS
7223	1607	4	Roll	Roll	NNP
7223	1607	5	some	some	DT
7223	1607	6	cooked	cooked	JJ
7223	1607	7	sausage	sausage	NN
7223	1607	8	meat	meat	NN
7223	1607	9	in	in	IN
7223	1607	10	mashed	mash	VBN
7223	1607	11	potatoes	potato	NNS
7223	1607	12	,	,	,
7223	1607	13	making	make	VBG
7223	1607	14	a	a	DT
7223	1607	15	roll	roll	NN
7223	1607	16	for	for	IN
7223	1607	17	each	each	DT
7223	1607	18	person	person	NN
7223	1607	19	.	.	.
7223	1608	1	Brush	brush	VB
7223	1608	2	the	the	DT
7223	1608	3	potatoes	potato	NNS
7223	1608	4	over	over	RP
7223	1608	5	with	with	IN
7223	1608	6	milk	milk	NN
7223	1608	7	and	and	CC
7223	1608	8	put	put	VB
7223	1608	9	them	-PRON-	PRP
7223	1608	10	to	to	TO
7223	1608	11	bake	bake	VB
7223	1608	12	till	till	IN
7223	1608	13	nicely	nicely	RB
7223	1608	14	browned	brown	VBN
7223	1608	15	.	.	.
7223	1609	1	Decorate	decorate	NN
7223	1609	2	with	with	IN
7223	1609	3	gherkins	gherkin	NNS
7223	1609	4	on	on	IN
7223	1609	5	each	each	DT
7223	1609	6	roll	roll	NN
7223	1609	7	of	of	IN
7223	1609	8	butter	butter	NN
7223	1609	9	.	.	.
7223	1610	1	[	[	-LRB-
7223	1610	2	_	_	NNP
7223	1610	3	Pour	Pour	NNP
7223	1610	4	la	la	NNP
7223	1610	5	Patrie	Patrie	NNP
7223	1610	6	_	_	NNP
7223	1610	7	.	.	.
7223	1610	8	]	]	-RRB-
7223	1611	1	RAGOUT	ragout	NN
7223	1611	2	OF	of	IN
7223	1611	3	COLD	COLD	NNP
7223	1611	4	MEAT	MEAT	NNS
7223	1611	5	Take	take	VBP
7223	1611	6	any	any	DT
7223	1611	7	cold	cold	JJ
7223	1611	8	meat	meat	NN
7223	1611	9	that	that	WDT
7223	1611	10	you	-PRON-	PRP
7223	1611	11	have	have	VBP
7223	1611	12	,	,	,
7223	1611	13	free	free	VB
7223	1611	14	it	-PRON-	PRP
7223	1611	15	from	from	IN
7223	1611	16	fat	fat	NN
7223	1611	17	and	and	CC
7223	1611	18	skin	skin	NN
7223	1611	19	and	and	CC
7223	1611	20	cut	cut	VBD
7223	1611	21	it	-PRON-	PRP
7223	1611	22	in	in	IN
7223	1611	23	rounds	round	NNS
7223	1611	24	like	like	IN
7223	1611	25	a	a	DT
7223	1611	26	five	five	CD
7223	1611	27	-	-	HYPH
7223	1611	28	franc	franc	NN
7223	1611	29	piece	piece	NN
7223	1611	30	.	.	.
7223	1612	1	If	if	IN
7223	1612	2	you	-PRON-	PRP
7223	1612	3	have	have	VBP
7223	1612	4	some	some	DT
7223	1612	5	lean	lean	JJ
7223	1612	6	bacon	bacon	NN
7223	1612	7	or	or	CC
7223	1612	8	ham	ham	NNP
7223	1612	9	,	,	,
7223	1612	10	a	a	DT
7223	1612	11	little	little	JJ
7223	1612	12	of	of	IN
7223	1612	13	that	that	DT
7223	1612	14	should	should	MD
7223	1612	15	be	be	VB
7223	1612	16	added	add	VBN
7223	1612	17	.	.	.
7223	1613	1	I	-PRON-	PRP
7223	1613	2	should	should	MD
7223	1613	3	tell	tell	VB
7223	1613	4	you	-PRON-	PRP
7223	1613	5	first	first	RB
7223	1613	6	of	of	IN
7223	1613	7	all	all	DT
7223	1613	8	to	to	TO
7223	1613	9	put	put	VB
7223	1613	10	some	some	DT
7223	1613	11	rice	rice	NN
7223	1613	12	on	on	RP
7223	1613	13	to	to	TO
7223	1613	14	boil	boil	VB
7223	1613	15	in	in	IN
7223	1613	16	boiling	boiling	NN
7223	1613	17	water	water	NN
7223	1613	18	.	.	.
7223	1614	1	Make	make	VB
7223	1614	2	a	a	DT
7223	1614	3	sauce	sauce	NN
7223	1614	4	of	of	IN
7223	1614	5	flour	flour	NN
7223	1614	6	and	and	CC
7223	1614	7	butter	butter	NN
7223	1614	8	in	in	IN
7223	1614	9	a	a	DT
7223	1614	10	pan	pan	NN
7223	1614	11	,	,	,
7223	1614	12	adding	add	VBG
7223	1614	13	gravy	gravy	NN
7223	1614	14	if	if	IN
7223	1614	15	you	-PRON-	PRP
7223	1614	16	happen	happen	VBP
7223	1614	17	to	to	TO
7223	1614	18	have	have	VB
7223	1614	19	it	-PRON-	PRP
7223	1614	20	,	,	,
7223	1614	21	but	but	CC
7223	1614	22	failing	fail	VBG
7223	1614	23	that	that	IN
7223	1614	24	,	,	,
7223	1614	25	use	use	VB
7223	1614	26	water	water	NN
7223	1614	27	and	and	CC
7223	1614	28	vinegar	vinegar	NN
7223	1614	29	in	in	IN
7223	1614	30	equal	equal	JJ
7223	1614	31	parts	part	NNS
7223	1614	32	to	to	TO
7223	1614	33	thin	thin	VB
7223	1614	34	it	-PRON-	PRP
7223	1614	35	;	;	:
7223	1614	36	season	season	NN
7223	1614	37	with	with	IN
7223	1614	38	pepper	pepper	NN
7223	1614	39	and	and	CC
7223	1614	40	salt	salt	NN
7223	1614	41	and	and	CC
7223	1614	42	a	a	DT
7223	1614	43	small	small	JJ
7223	1614	44	spoonful	spoonful	NN
7223	1614	45	of	of	IN
7223	1614	46	anchovy	anchovy	JJ
7223	1614	47	sauce	sauce	NN
7223	1614	48	.	.	.
7223	1615	1	When	when	WRB
7223	1615	2	the	the	DT
7223	1615	3	sauce	sauce	NN
7223	1615	4	is	be	VBZ
7223	1615	5	heating	heat	VBG
7223	1615	6	,	,	,
7223	1615	7	put	put	VBN
7223	1615	8	in	in	IN
7223	1615	9	the	the	DT
7223	1615	10	meat	meat	NN
7223	1615	11	and	and	CC
7223	1615	12	cover	cover	VB
7223	1615	13	the	the	DT
7223	1615	14	pan	pan	NN
7223	1615	15	,	,	,
7223	1615	16	let	let	VB
7223	1615	17	it	-PRON-	PRP
7223	1615	18	all	all	DT
7223	1615	19	heat	heat	VB
7223	1615	20	for	for	IN
7223	1615	21	twelve	twelve	CD
7223	1615	22	minutes	minute	NNS
7223	1615	23	and	and	CC
7223	1615	24	then	then	RB
7223	1615	25	place	place	VB
7223	1615	26	meat	meat	NN
7223	1615	27	and	and	CC
7223	1615	28	sauce	sauce	NN
7223	1615	29	in	in	IN
7223	1615	30	the	the	DT
7223	1615	31	middle	middle	NN
7223	1615	32	of	of	IN
7223	1615	33	a	a	DT
7223	1615	34	dish	dish	NN
7223	1615	35	.	.	.
7223	1616	1	By	by	IN
7223	1616	2	this	this	DT
7223	1616	3	time	time	NN
7223	1616	4	the	the	DT
7223	1616	5	rice	rice	NN
7223	1616	6	may	may	MD
7223	1616	7	be	be	VB
7223	1616	8	tender	tender	JJ
7223	1616	9	.	.	.
7223	1617	1	Drain	drain	VB
7223	1617	2	it	-PRON-	PRP
7223	1617	3	well	well	RB
7223	1617	4	and	and	CC
7223	1617	5	put	put	VB
7223	1617	6	it	-PRON-	PRP
7223	1617	7	as	as	IN
7223	1617	8	a	a	DT
7223	1617	9	border	border	NN
7223	1617	10	to	to	IN
7223	1617	11	the	the	DT
7223	1617	12	stew	stew	NN
7223	1617	13	.	.	.
7223	1618	1	[	[	-LRB-
7223	1618	2	_	_	NNP
7223	1618	3	Aimee	Aimee	NNP
7223	1618	4	.	.	.
7223	1618	5	_	_	NNP
7223	1618	6	]	]	-RRB-
7223	1618	7	A	a	DT
7223	1618	8	QUICKLY	QUICKLY	NNP
7223	1618	9	MADE	make	VBD
7223	1618	10	STEW	STEW	NNS
7223	1618	11	Put	put	VBP
7223	1618	12	a	a	DT
7223	1618	13	piece	piece	NN
7223	1618	14	of	of	IN
7223	1618	15	butter	butter	NN
7223	1618	16	in	in	IN
7223	1618	17	a	a	DT
7223	1618	18	stewpan	stewpan	NN
7223	1618	19	,	,	,
7223	1618	20	with	with	IN
7223	1618	21	an	an	DT
7223	1618	22	onion	onion	NN
7223	1618	23	cut	cut	NN
7223	1618	24	in	in	IN
7223	1618	25	pieces	piece	NNS
7223	1618	26	,	,	,
7223	1618	27	a	a	DT
7223	1618	28	few	few	JJ
7223	1618	29	cloves	clove	NNS
7223	1618	30	,	,	,
7223	1618	31	salt	salt	NN
7223	1618	32	and	and	CC
7223	1618	33	pepper	pepper	NN
7223	1618	34	,	,	,
7223	1618	35	a	a	DT
7223	1618	36	tablespoonful	tablespoonful	NN
7223	1618	37	of	of	IN
7223	1618	38	shredded	shred	VBN
7223	1618	39	parsley	parsley	NN
7223	1618	40	,	,	,
7223	1618	41	and	and	CC
7223	1618	42	if	if	IN
7223	1618	43	you	-PRON-	PRP
7223	1618	44	have	have	VBP
7223	1618	45	it	-PRON-	PRP
7223	1618	46	some	some	DT
7223	1618	47	good	good	JJ
7223	1618	48	gravy	gravy	NN
7223	1618	49	or	or	CC
7223	1618	50	meat	meat	NN
7223	1618	51	juice	juice	NN
7223	1618	52	and	and	CC
7223	1618	53	water	water	NN
7223	1618	54	.	.	.
7223	1619	1	Throw	throw	VB
7223	1619	2	into	into	IN
7223	1619	3	the	the	DT
7223	1619	4	sauce	sauce	NN
7223	1619	5	some	some	DT
7223	1619	6	cold	cold	JJ
7223	1619	7	meat	meat	NN
7223	1619	8	,	,	,
7223	1619	9	preferably	preferably	RB
7223	1619	10	underdone	underdone	JJ
7223	1619	11	,	,	,
7223	1619	12	and	and	CC
7223	1619	13	after	after	IN
7223	1619	14	it	-PRON-	PRP
7223	1619	15	has	have	VBZ
7223	1619	16	simmered	simmer	VBN
7223	1619	17	for	for	IN
7223	1619	18	fifteen	fifteen	CD
7223	1619	19	minutes	minute	NNS
7223	1619	20	take	take	VBP
7223	1619	21	a	a	DT
7223	1619	22	cut	cut	NN
7223	1619	23	onion	onion	NN
7223	1619	24	and	and	CC
7223	1619	25	rub	rub	VB
7223	1619	26	with	with	IN
7223	1619	27	it	-PRON-	PRP
7223	1619	28	the	the	DT
7223	1619	29	bottom	bottom	NN
7223	1619	30	of	of	IN
7223	1619	31	the	the	DT
7223	1619	32	dish	dish	NN
7223	1619	33	that	that	WDT
7223	1619	34	you	-PRON-	PRP
7223	1619	35	are	be	VBP
7223	1619	36	going	go	VBG
7223	1619	37	to	to	TO
7223	1619	38	use	use	VB
7223	1619	39	.	.	.
7223	1620	1	Take	take	VB
7223	1620	2	a	a	DT
7223	1620	3	good	good	JJ
7223	1620	4	glass	glass	NN
7223	1620	5	of	of	IN
7223	1620	6	red	red	JJ
7223	1620	7	wine	wine	NN
7223	1620	8	,	,	,
7223	1620	9	such	such	JJ
7223	1620	10	as	as	IN
7223	1620	11	Burgundy	Burgundy	NNP
7223	1620	12	and	and	CC
7223	1620	13	mix	mix	VB
7223	1620	14	it	-PRON-	PRP
7223	1620	15	with	with	IN
7223	1620	16	the	the	DT
7223	1620	17	yolk	yolk	NN
7223	1620	18	of	of	IN
7223	1620	19	an	an	DT
7223	1620	20	egg	egg	NN
7223	1620	21	,	,	,
7223	1620	22	stir	stir	VB
7223	1620	23	this	this	DT
7223	1620	24	into	into	IN
7223	1620	25	the	the	DT
7223	1620	26	stew	stew	NN
7223	1620	27	and	and	CC
7223	1620	28	serve	serve	VB
7223	1620	29	up	up	RP
7223	1620	30	in	in	IN
7223	1620	31	a	a	DT
7223	1620	32	couple	couple	NN
7223	1620	33	of	of	IN
7223	1620	34	minutes	minute	NNS
7223	1620	35	.	.	.
7223	1621	1	[	[	-LRB-
7223	1621	2	_	_	NNP
7223	1621	3	Madame	Madame	NNP
7223	1621	4	Groubet	Groubet	NNP
7223	1621	5	.	.	.
7223	1621	6	_	_	NNP
7223	1621	7	]	]	-RRB-
7223	1621	8	GRENADINES	GRENADINES	NNP
7223	1621	9	OF	of	IN
7223	1621	10	VEAL	veal	NN
7223	1621	11	Take	take	VBP
7223	1621	12	a	a	DT
7223	1621	13	fireproof	fireproof	JJ
7223	1621	14	dish	dish	NN
7223	1621	15	,	,	,
7223	1621	16	and	and	CC
7223	1621	17	after	after	IN
7223	1621	18	sprinkling	sprinkle	VBG
7223	1621	19	it	-PRON-	PRP
7223	1621	20	with	with	IN
7223	1621	21	breadcrumbs	breadcrumb	NNS
7223	1621	22	put	put	VBN
7223	1621	23	in	in	IN
7223	1621	24	it	-PRON-	PRP
7223	1621	25	a	a	DT
7223	1621	26	layer	layer	NN
7223	1621	27	of	of	IN
7223	1621	28	roast	roast	NN
7223	1621	29	veal	veal	NN
7223	1621	30	in	in	IN
7223	1621	31	slices	slice	NNS
7223	1621	32	,	,	,
7223	1621	33	a	a	DT
7223	1621	34	layer	layer	NN
7223	1621	35	of	of	IN
7223	1621	36	mashed	mashed	JJ
7223	1621	37	potatoes	potato	NNS
7223	1621	38	,	,	,
7223	1621	39	a	a	DT
7223	1621	40	layer	layer	NN
7223	1621	41	of	of	IN
7223	1621	42	veal	veal	NN
7223	1621	43	kidney	kidney	NN
7223	1621	44	,	,	,
7223	1621	45	partly	partly	RB
7223	1621	46	cooked	cook	VBN
7223	1621	47	,	,	,
7223	1621	48	and	and	CC
7223	1621	49	cut	cut	VBN
7223	1621	50	into	into	IN
7223	1621	51	pieces	piece	NNS
7223	1621	52	and	and	CC
7223	1621	53	lastly	lastly	RB
7223	1621	54	a	a	DT
7223	1621	55	layer	layer	NN
7223	1621	56	of	of	IN
7223	1621	57	potato	potato	NN
7223	1621	58	.	.	.
7223	1622	1	Cover	cover	VB
7223	1622	2	the	the	DT
7223	1622	3	whole	whole	NN
7223	1622	4	with	with	IN
7223	1622	5	a	a	DT
7223	1622	6	bechamel	bechamel	NN
7223	1622	7	sauce	sauce	NN
7223	1622	8	into	into	IN
7223	1622	9	which	which	WDT
7223	1622	10	you	-PRON-	PRP
7223	1622	11	have	have	VBP
7223	1622	12	stirred	stir	VBN
7223	1622	13	some	some	DT
7223	1622	14	grated	grate	VBN
7223	1622	15	cheese	cheese	NN
7223	1622	16	;	;	:
7223	1622	17	put	put	VB
7223	1622	18	it	-PRON-	PRP
7223	1622	19	to	to	TO
7223	1622	20	bake	bake	VB
7223	1622	21	in	in	RP
7223	1622	22	the	the	DT
7223	1622	23	oven	oven	NN
7223	1622	24	.	.	.
7223	1623	1	Then	then	RB
7223	1623	2	make	make	VB
7223	1623	3	a	a	DT
7223	1623	4	brown	brown	JJ
7223	1623	5	sauce	sauce	NN
7223	1623	6	with	with	IN
7223	1623	7	any	any	DT
7223	1623	8	veal	veal	NN
7223	1623	9	or	or	CC
7223	1623	10	kidney	kidney	NN
7223	1623	11	gravy	gravy	NN
7223	1623	12	that	that	WDT
7223	1623	13	you	-PRON-	PRP
7223	1623	14	have	have	VBP
7223	1623	15	,	,	,
7223	1623	16	and	and	CC
7223	1623	17	cook	cook	VB
7223	1623	18	some	some	DT
7223	1623	19	mushrooms	mushroom	NNS
7223	1623	20	in	in	IN
7223	1623	21	it	-PRON-	PRP
7223	1623	22	with	with	IN
7223	1623	23	pepper	pepper	NN
7223	1623	24	and	and	CC
7223	1623	25	salt	salt	NN
7223	1623	26	;	;	:
7223	1623	27	the	the	DT
7223	1623	28	sauce	sauce	NN
7223	1623	29	is	be	VBZ
7223	1623	30	to	to	TO
7223	1623	31	be	be	VB
7223	1623	32	served	serve	VBN
7223	1623	33	with	with	IN
7223	1623	34	the	the	DT
7223	1623	35	grenadine	grenadine	NN
7223	1623	36	.	.	.
7223	1624	1	HOCHE	HOCHE	NNP
7223	1624	2	POT	POT	NNP
7223	1624	3	Slice	slice	NN
7223	1624	4	an	an	DT
7223	1624	5	onion	onion	NN
7223	1624	6	and	and	CC
7223	1624	7	fry	fry	VB
7223	1624	8	it	-PRON-	PRP
7223	1624	9	in	in	IN
7223	1624	10	butter	butter	NN
7223	1624	11	till	till	IN
7223	1624	12	it	-PRON-	PRP
7223	1624	13	is	be	VBZ
7223	1624	14	brown	brown	JJ
7223	1624	15	;	;	:
7223	1624	16	add	add	VB
7223	1624	17	pieces	piece	NNS
7223	1624	18	of	of	IN
7223	1624	19	pork	pork	NN
7223	1624	20	and	and	CC
7223	1624	21	of	of	IN
7223	1624	22	mutton	mutton	NN
7223	1624	23	freed	free	VBN
7223	1624	24	from	from	IN
7223	1624	25	fat	fat	NN
7223	1624	26	and	and	CC
7223	1624	27	skin	skin	NN
7223	1624	28	;	;	:
7223	1624	29	cover	cover	VB
7223	1624	30	them	-PRON-	PRP
7223	1624	31	with	with	IN
7223	1624	32	water	water	NN
7223	1624	33	and	and	CC
7223	1624	34	throw	throw	VB
7223	1624	35	into	into	IN
7223	1624	36	it	-PRON-	PRP
7223	1624	37	any	any	DT
7223	1624	38	kinds	kind	NNS
7223	1624	39	of	of	IN
7223	1624	40	vegetables	vegetable	NNS
7223	1624	41	that	that	WDT
7223	1624	42	you	-PRON-	PRP
7223	1624	43	may	may	MD
7223	1624	44	have	have	VB
7223	1624	45	;	;	:
7223	1624	46	but	but	CC
7223	1624	47	particularly	particularly	RB
7223	1624	48	sliced	slice	VBN
7223	1624	49	carrots	carrot	NNS
7223	1624	50	and	and	CC
7223	1624	51	turnips	turnip	NNS
7223	1624	52	and	and	CC
7223	1624	53	green	green	JJ
7223	1624	54	cabbages	cabbage	NNS
7223	1624	55	;	;	:
7223	1624	56	put	put	VBD
7223	1624	57	it	-PRON-	PRP
7223	1624	58	in	in	IN
7223	1624	59	the	the	DT
7223	1624	60	oven	oven	NN
7223	1624	61	to	to	TO
7223	1624	62	cook	cook	VB
7223	1624	63	.	.	.
7223	1625	1	In	in	IN
7223	1625	2	another	another	DT
7223	1625	3	saucepan	saucepan	NN
7223	1625	4	boil	boil	NN
7223	1625	5	some	some	DT
7223	1625	6	white	white	NNP
7223	1625	7	haricot	haricot	NNP
7223	1625	8	beans	bean	NNS
7223	1625	9	,	,	,
7223	1625	10	salt	salt	NN
7223	1625	11	,	,	,
7223	1625	12	and	and	CC
7223	1625	13	pepper	pepper	NN
7223	1625	14	,	,	,
7223	1625	15	until	until	IN
7223	1625	16	they	-PRON-	PRP
7223	1625	17	are	be	VBP
7223	1625	18	tender	tender	JJ
7223	1625	19	,	,	,
7223	1625	20	when	when	WRB
7223	1625	21	they	-PRON-	PRP
7223	1625	22	must	must	MD
7223	1625	23	be	be	VB
7223	1625	24	added	add	VBN
7223	1625	25	to	to	IN
7223	1625	26	the	the	DT
7223	1625	27	stew	stew	NN
7223	1625	28	with	with	IN
7223	1625	29	a	a	DT
7223	1625	30	small	small	JJ
7223	1625	31	quantity	quantity	NN
7223	1625	32	of	of	IN
7223	1625	33	the	the	DT
7223	1625	34	liquor	liquor	NN
7223	1625	35	that	that	WDT
7223	1625	36	they	-PRON-	PRP
7223	1625	37	have	have	VBP
7223	1625	38	been	be	VBN
7223	1625	39	boiled	boil	VBN
7223	1625	40	in	in	RP
7223	1625	41	.	.	.
7223	1626	1	PIGEON	pigeon	JJ
7223	1626	2	AND	and	CC
7223	1626	3	CABBAGE	cabbage	NN
7223	1626	4	ROLLS	roll	NNS
7223	1626	5	Take	take	VB
7223	1626	6	two	two	CD
7223	1626	7	pigeons	pigeon	NNS
7223	1626	8	,	,	,
7223	1626	9	two	two	CD
7223	1626	10	cabbages	cabbage	NNS
7223	1626	11	,	,	,
7223	1626	12	four	four	CD
7223	1626	13	slices	slice	NNS
7223	1626	14	of	of	IN
7223	1626	15	fried	fry	VBN
7223	1626	16	bacon	bacon	NN
7223	1626	17	,	,	,
7223	1626	18	an	an	DT
7223	1626	19	ounce	ounce	NN
7223	1626	20	of	of	IN
7223	1626	21	butter	butter	NN
7223	1626	22	,	,	,
7223	1626	23	a	a	DT
7223	1626	24	large	large	JJ
7223	1626	25	wineglassful	wineglassful	NN
7223	1626	26	of	of	IN
7223	1626	27	sherry	sherry	NN
7223	1626	28	,	,	,
7223	1626	29	and	and	CC
7223	1626	30	some	some	DT
7223	1626	31	gravy	gravy	NN
7223	1626	32	.	.	.
7223	1627	1	Truss	Truss	NNP
7223	1627	2	your	-PRON-	PRP$
7223	1627	3	pigeons	pigeon	NNS
7223	1627	4	and	and	CC
7223	1627	5	cook	cook	VB
7223	1627	6	them	-PRON-	PRP
7223	1627	7	in	in	IN
7223	1627	8	butter	butter	NN
7223	1627	9	for	for	IN
7223	1627	10	ten	ten	CD
7223	1627	11	minutes	minute	NNS
7223	1627	12	in	in	IN
7223	1627	13	a	a	DT
7223	1627	14	fireproof	fireproof	JJ
7223	1627	15	dish	dish	NN
7223	1627	16	.	.	.
7223	1628	1	Then	then	RB
7223	1628	2	take	take	VB
7223	1628	3	them	-PRON-	PRP
7223	1628	4	out	out	RP
7223	1628	5	,	,	,
7223	1628	6	cut	cut	VB
7223	1628	7	them	-PRON-	PRP
7223	1628	8	into	into	IN
7223	1628	9	neat	neat	JJ
7223	1628	10	pieces	piece	NNS
7223	1628	11	.	.	.
7223	1629	1	Meanwhile	meanwhile	RB
7223	1629	2	have	have	VBP
7223	1629	3	the	the	DT
7223	1629	4	cabbages	cabbage	NNS
7223	1629	5	boiled	boil	VBN
7223	1629	6	in	in	IN
7223	1629	7	salted	salt	VBN
7223	1629	8	water	water	NN
7223	1629	9	.	.	.
7223	1630	1	Drain	drain	VB
7223	1630	2	them	-PRON-	PRP
7223	1630	3	.	.	.
7223	1631	1	Cut	cut	VB
7223	1631	2	them	-PRON-	PRP
7223	1631	3	in	in	IN
7223	1631	4	small	small	JJ
7223	1631	5	pieces	piece	NNS
7223	1631	6	and	and	CC
7223	1631	7	roll	roll	VB
7223	1631	8	some	some	DT
7223	1631	9	up	up	RP
7223	1631	10	in	in	IN
7223	1631	11	each	each	DT
7223	1631	12	slice	slice	NN
7223	1631	13	of	of	IN
7223	1631	14	bacon	bacon	NN
7223	1631	15	;	;	:
7223	1631	16	lay	lie	VBD
7223	1631	17	the	the	DT
7223	1631	18	pigeons	pigeon	NNS
7223	1631	19	on	on	IN
7223	1631	20	top	top	NN
7223	1631	21	,	,	,
7223	1631	22	pouring	pour	VBG
7223	1631	23	over	over	IN
7223	1631	24	them	-PRON-	PRP
7223	1631	25	the	the	DT
7223	1631	26	liquor	liquor	NN
7223	1631	27	they	-PRON-	PRP
7223	1631	28	were	be	VBD
7223	1631	29	cooked	cook	VBN
7223	1631	30	in	in	IN
7223	1631	31	and	and	CC
7223	1631	32	half	half	PDT
7223	1631	33	the	the	DT
7223	1631	34	wine	wine	NN
7223	1631	35	.	.	.
7223	1632	1	Put	put	VB
7223	1632	2	all	all	DT
7223	1632	3	in	in	IN
7223	1632	4	the	the	DT
7223	1632	5	oven	oven	NN
7223	1632	6	for	for	IN
7223	1632	7	ten	ten	CD
7223	1632	8	minutes	minute	NNS
7223	1632	9	--	--	:
7223	1632	10	pour	pour	VBP
7223	1632	11	in	in	IN
7223	1632	12	the	the	DT
7223	1632	13	rest	rest	NN
7223	1632	14	of	of	IN
7223	1632	15	the	the	DT
7223	1632	16	wine	wine	NN
7223	1632	17	and	and	CC
7223	1632	18	leave	leave	VB
7223	1632	19	for	for	IN
7223	1632	20	another	another	DT
7223	1632	21	ten	ten	CD
7223	1632	22	minutes	minute	NNS
7223	1632	23	before	before	IN
7223	1632	24	serving	serve	VBG
7223	1632	25	.	.	.
7223	1633	1	If	if	IN
7223	1633	2	you	-PRON-	PRP
7223	1633	3	have	have	VBP
7223	1633	4	stock	stock	NN
7223	1633	5	to	to	TO
7223	1633	6	add	add	VB
7223	1633	7	to	to	IN
7223	1633	8	this	this	DT
7223	1633	9	it	-PRON-	PRP
7223	1633	10	is	be	VBZ
7223	1633	11	an	an	DT
7223	1633	12	improvement	improvement	NN
7223	1633	13	,	,	,
7223	1633	14	or	or	CC
7223	1633	15	put	put	VB
7223	1633	16	half	half	PDT
7223	1633	17	a	a	DT
7223	1633	18	teaspoonful	teaspoonful	NN
7223	1633	19	of	of	IN
7223	1633	20	meat	meat	NN
7223	1633	21	extract	extract	NN
7223	1633	22	to	to	IN
7223	1633	23	half	half	PDT
7223	1633	24	a	a	DT
7223	1633	25	pint	pint	NN
7223	1633	26	of	of	IN
7223	1633	27	water	water	NN
7223	1633	28	.	.	.
7223	1634	1	[	[	-LRB-
7223	1634	2	_	_	NNP
7223	1634	3	Une	Une	NNP
7223	1634	4	refugiee	refugiee	NN
7223	1634	5	_	_	NN
7223	1634	6	.	.	.
7223	1634	7	]	]	-RRB-
7223	1635	1	REMAINS	remain	NNS
7223	1635	2	OF	of	IN
7223	1635	3	SAUSAGE	sausage	NN
7223	1635	4	If	if	IN
7223	1635	5	you	-PRON-	PRP
7223	1635	6	have	have	VBP
7223	1635	7	a	a	DT
7223	1635	8	few	few	JJ
7223	1635	9	inches	inch	NNS
7223	1635	10	of	of	IN
7223	1635	11	a	a	DT
7223	1635	12	big	big	JJ
7223	1635	13	sausage	sausage	NN
7223	1635	14	cut	cut	VBD
7223	1635	15	it	-PRON-	PRP
7223	1635	16	into	into	IN
7223	1635	17	as	as	IN
7223	1635	18	thick	thick	JJ
7223	1635	19	slices	slice	NNS
7223	1635	20	as	as	IN
7223	1635	21	you	-PRON-	PRP
7223	1635	22	can	can	MD
7223	1635	23	--	--	:
7223	1635	24	fry	fry	VB
7223	1635	25	them	-PRON-	PRP
7223	1635	26	and	and	CC
7223	1635	27	lay	lie	VBD
7223	1635	28	them	-PRON-	PRP
7223	1635	29	in	in	IN
7223	1635	30	a	a	DT
7223	1635	31	circle	circle	NN
7223	1635	32	on	on	IN
7223	1635	33	a	a	DT
7223	1635	34	dish	dish	NN
7223	1635	35	with	with	IN
7223	1635	36	a	a	DT
7223	1635	37	poached	poached	JJ
7223	1635	38	egg	egg	NN
7223	1635	39	on	on	IN
7223	1635	40	each	each	DT
7223	1635	41	.	.	.
7223	1636	1	Little	little	JJ
7223	1636	2	dinner	dinner	NN
7223	1636	3	breads	bread	NNS
7223	1636	4	are	be	VBP
7223	1636	5	good	good	JJ
7223	1636	6	when	when	WRB
7223	1636	7	soaked	soak	VBN
7223	1636	8	in	in	IN
7223	1636	9	milk	milk	NN
7223	1636	10	,	,	,
7223	1636	11	stuffed	stuff	VBN
7223	1636	12	with	with	IN
7223	1636	13	sausage	sausage	NN
7223	1636	14	meat	meat	NN
7223	1636	15	,	,	,
7223	1636	16	and	and	CC
7223	1636	17	fried	fry	VBN
7223	1636	18	.	.	.
7223	1637	1	It	-PRON-	PRP
7223	1637	2	can	can	MD
7223	1637	3	be	be	VB
7223	1637	4	used	use	VBN
7223	1637	5	to	to	TO
7223	1637	6	stuff	stuff	VB
7223	1637	7	cucumber	cucumber	NN
7223	1637	8	,	,	,
7223	1637	9	or	or	CC
7223	1637	10	eggplants	eggplant	NNS
7223	1637	11	,	,	,
7223	1637	12	but	but	CC
7223	1637	13	you	-PRON-	PRP
7223	1637	14	should	should	MD
7223	1637	15	then	then	RB
7223	1637	16	crumble	crumble	VB
7223	1637	17	up	up	RP
7223	1637	18	the	the	DT
7223	1637	19	meat	meat	NN
7223	1637	20	and	and	CC
7223	1637	21	bind	bind	VB
7223	1637	22	it	-PRON-	PRP
7223	1637	23	with	with	IN
7223	1637	24	the	the	DT
7223	1637	25	yolk	yolk	NN
7223	1637	26	of	of	IN
7223	1637	27	a	a	DT
7223	1637	28	raw	raw	JJ
7223	1637	29	egg	egg	NN
7223	1637	30	.	.	.
7223	1638	1	[	[	-LRB-
7223	1638	2	_	_	NNP
7223	1638	3	Mme	Mme	NNP
7223	1638	4	.	.	.
7223	1639	1	Georgette	Georgette	NNP
7223	1639	2	.	.	.
7223	1639	3	_	_	NNP
7223	1639	4	]	]	-RRB-
7223	1639	5	SHOULDER	SHOULDER	NNP
7223	1639	6	OF	of	IN
7223	1639	7	LAMB	LAMB	NNP
7223	1639	8	A	a	DT
7223	1639	9	LA	LA	NNP
7223	1639	10	BEIGE	BEIGE	NNP
7223	1639	11	Braise	Braise	NNP
7223	1639	12	your	-PRON-	PRP$
7223	1639	13	shoulder	shoulder	NN
7223	1639	14	of	of	IN
7223	1639	15	lamb	lamb	NNP
7223	1639	16	;	;	:
7223	1639	17	that	that	RB
7223	1639	18	is	is	RB
7223	1639	19	,	,	,
7223	1639	20	put	put	VB
7223	1639	21	it	-PRON-	PRP
7223	1639	22	in	in	IN
7223	1639	23	a	a	DT
7223	1639	24	closely	closely	RB
7223	1639	25	covered	cover	VBN
7223	1639	26	stewpan	stewpan	NN
7223	1639	27	,	,	,
7223	1639	28	in	in	IN
7223	1639	29	a	a	DT
7223	1639	30	good	good	JJ
7223	1639	31	brown	brown	JJ
7223	1639	32	sauce	sauce	NN
7223	1639	33	or	or	CC
7223	1639	34	gravy	gravy	NN
7223	1639	35	with	with	IN
7223	1639	36	the	the	DT
7223	1639	37	vegetables	vegetable	NNS
7223	1639	38	,	,	,
7223	1639	39	to	to	TO
7223	1639	40	be	be	VB
7223	1639	41	served	serve	VBN
7223	1639	42	with	with	IN
7223	1639	43	it	-PRON-	PRP
7223	1639	44	.	.	.
7223	1640	1	It	-PRON-	PRP
7223	1640	2	is	be	VBZ
7223	1640	3	the	the	DT
7223	1640	4	lid	lid	NN
7223	1640	5	being	be	VBG
7223	1640	6	closed	closed	JJ
7223	1640	7	that	that	WDT
7223	1640	8	makes	make	VBZ
7223	1640	9	the	the	DT
7223	1640	10	meat	meat	NN
7223	1640	11	take	take	VB
7223	1640	12	some	some	DT
7223	1640	13	flavor	flavor	NN
7223	1640	14	from	from	IN
7223	1640	15	the	the	DT
7223	1640	16	vegetables	vegetable	NNS
7223	1640	17	.	.	.
7223	1641	1	To	to	TO
7223	1641	2	do	do	VB
7223	1641	3	it	-PRON-	PRP
7223	1641	4	in	in	IN
7223	1641	5	the	the	DT
7223	1641	6	Belgian	belgian	JJ
7223	1641	7	way	way	NN
7223	1641	8	,	,	,
7223	1641	9	take	take	VB
7223	1641	10	some	some	DT
7223	1641	11	good	good	JJ
7223	1641	12	white	white	JJ
7223	1641	13	turnips	turnip	NNS
7223	1641	14	,	,	,
7223	1641	15	wash	wash	VB
7223	1641	16	them	-PRON-	PRP
7223	1641	17	and	and	CC
7223	1641	18	scrape	scrape	VB
7223	1641	19	them	-PRON-	PRP
7223	1641	20	,	,	,
7223	1641	21	put	put	VBD
7223	1641	22	small	small	JJ
7223	1641	23	ones	one	NNS
7223	1641	24	in	in	IN
7223	1641	25	whole	whole	JJ
7223	1641	26	,	,	,
7223	1641	27	large	large	JJ
7223	1641	28	ones	one	NNS
7223	1641	29	cut	cut	VBN
7223	1641	30	in	in	IN
7223	1641	31	half	half	NN
7223	1641	32	.	.	.
7223	1642	1	Take	take	VB
7223	1642	2	some	some	DT
7223	1642	3	small	small	JJ
7223	1642	4	cabbages	cabbage	NNS
7223	1642	5	,	,	,
7223	1642	6	trim	trim	VBP
7223	1642	7	off	off	RP
7223	1642	8	without	without	IN
7223	1642	9	leaves	leave	NNS
7223	1642	10	,	,	,
7223	1642	11	cut	cut	VBD
7223	1642	12	them	-PRON-	PRP
7223	1642	13	in	in	IN
7223	1642	14	half	half	DT
7223	1642	15	,	,	,
7223	1642	16	remove	remove	VB
7223	1642	17	the	the	DT
7223	1642	18	stalk	stalk	NN
7223	1642	19	,	,	,
7223	1642	20	make	make	VB
7223	1642	21	a	a	DT
7223	1642	22	hollow	hollow	NN
7223	1642	23	in	in	IN
7223	1642	24	the	the	DT
7223	1642	25	center	center	NN
7223	1642	26	and	and	CC
7223	1642	27	fill	fill	VB
7223	1642	28	it	-PRON-	PRP
7223	1642	29	with	with	IN
7223	1642	30	forcemeat	forcemeat	NN
7223	1642	31	of	of	IN
7223	1642	32	any	any	DT
7223	1642	33	kind	kind	NN
7223	1642	34	;	;	:
7223	1642	35	but	but	CC
7223	1642	36	sausage	sausage	NN
7223	1642	37	meat	meat	NN
7223	1642	38	is	be	VBZ
7223	1642	39	good	good	JJ
7223	1642	40	.	.	.
7223	1643	1	Place	place	VB
7223	1643	2	the	the	DT
7223	1643	3	stuffed	stuffed	NN
7223	1643	4	cabbages	cabbage	NNS
7223	1643	5	round	round	IN
7223	1643	6	the	the	DT
7223	1643	7	meat	meat	NN
7223	1643	8	to	to	TO
7223	1643	9	cook	cook	VB
7223	1643	10	gently	gently	RB
7223	1643	11	at	at	IN
7223	1643	12	the	the	DT
7223	1643	13	same	same	JJ
7223	1643	14	time	time	NN
7223	1643	15	.	.	.
7223	1644	1	[	[	-LRB-
7223	1644	2	_	_	NNP
7223	1644	3	Madame	Madame	NNP
7223	1644	4	Vershagen	Vershagen	NNP
7223	1644	5	.	.	.
7223	1644	6	_	_	NNP
7223	1644	7	]	]	-RRB-
7223	1644	8	FILLET	FILLET	NNP
7223	1644	9	OF	of	IN
7223	1644	10	BEEF	beef	NN
7223	1644	11	À	à	NN
7223	1644	12	LA	LA	NNP
7223	1644	13	BRABANCONNE	BRABANCONNE	NNS
7223	1644	14	Take	take	VBP
7223	1644	15	a	a	DT
7223	1644	16	whole	whole	JJ
7223	1644	17	fillet	fillet	NN
7223	1644	18	of	of	IN
7223	1644	19	beef	beef	NN
7223	1644	20	,	,	,
7223	1644	21	trim	trim	VB
7223	1644	22	it	-PRON-	PRP
7223	1644	23	neatly	neatly	RB
7223	1644	24	and	and	CC
7223	1644	25	set	set	VBD
7223	1644	26	it	-PRON-	PRP
7223	1644	27	in	in	IN
7223	1644	28	a	a	DT
7223	1644	29	braising	braise	VBG
7223	1644	30	pan	pan	NN
7223	1644	31	to	to	TO
7223	1644	32	cook	cook	VB
7223	1644	33	very	very	RB
7223	1644	34	slowly	slowly	RB
7223	1644	35	in	in	IN
7223	1644	36	some	some	DT
7223	1644	37	good	good	JJ
7223	1644	38	brown	brown	JJ
7223	1644	39	sauce	sauce	NN
7223	1644	40	to	to	TO
7223	1644	41	which	which	WDT
7223	1644	42	you	-PRON-	PRP
7223	1644	43	have	have	VBP
7223	1644	44	added	add	VBN
7223	1644	45	a	a	DT
7223	1644	46	pint	pint	NN
7223	1644	47	of	of	IN
7223	1644	48	stock	stock	NN
7223	1644	49	.	.	.
7223	1645	1	Put	put	VB
7223	1645	2	in	in	RP
7223	1645	3	neatly	neatly	RB
7223	1645	4	shaped	shape	VBN
7223	1645	5	carrots	carrot	NNS
7223	1645	6	and	and	CC
7223	1645	7	turnips	turnip	NNS
7223	1645	8	and	and	CC
7223	1645	9	some	some	DT
7223	1645	10	balls	ball	NNS
7223	1645	11	made	make	VBN
7223	1645	12	of	of	IN
7223	1645	13	mashed	mashed	JJ
7223	1645	14	potato	potato	NN
7223	1645	15	already	already	RB
7223	1645	16	fried	fry	VBN
7223	1645	17	.	.	.
7223	1646	1	Keep	keep	VB
7223	1646	2	hot	hot	JJ
7223	1646	3	in	in	IN
7223	1646	4	two	two	CD
7223	1646	5	sauceboats	sauceboat	NNS
7223	1646	6	a	a	DT
7223	1646	7	puree	puree	NN
7223	1646	8	of	of	IN
7223	1646	9	Brussels	Brussels	NNP
7223	1646	10	sprouts	sprout	NNS
7223	1646	11	and	and	CC
7223	1646	12	a	a	DT
7223	1646	13	puree	puree	NN
7223	1646	14	of	of	IN
7223	1646	15	onions	onion	NNS
7223	1646	16	.	.	.
7223	1647	1	These	these	DT
7223	1647	2	are	be	VBP
7223	1647	3	prepared	prepare	VBN
7223	1647	4	by	by	IN
7223	1647	5	cooking	cook	VBG
7223	1647	6	the	the	DT
7223	1647	7	vegetables	vegetable	NNS
7223	1647	8	in	in	IN
7223	1647	9	water	water	NN
7223	1647	10	,	,	,
7223	1647	11	then	then	RB
7223	1647	12	chopping	chop	VBG
7223	1647	13	fine	fine	RB
7223	1647	14	,	,	,
7223	1647	15	and	and	CC
7223	1647	16	rubbing	rub	VBG
7223	1647	17	through	through	IN
7223	1647	18	a	a	DT
7223	1647	19	sieve	sieve	NN
7223	1647	20	with	with	IN
7223	1647	21	cream	cream	NN
7223	1647	22	,	,	,
7223	1647	23	or	or	CC
7223	1647	24	with	with	IN
7223	1647	25	a	a	DT
7223	1647	26	little	little	JJ
7223	1647	27	good	good	JJ
7223	1647	28	milk	milk	NN
7223	1647	29	,	,	,
7223	1647	30	pepper	pepper	NN
7223	1647	31	,	,	,
7223	1647	32	and	and	CC
7223	1647	33	salt	salt	NN
7223	1647	34	.	.	.
7223	1648	1	To	to	TO
7223	1648	2	serve	serve	VB
7223	1648	3	the	the	DT
7223	1648	4	fillet	fillet	NN
7223	1648	5	,	,	,
7223	1648	6	lay	lie	VBD
7223	1648	7	it	-PRON-	PRP
7223	1648	8	on	on	IN
7223	1648	9	a	a	DT
7223	1648	10	dish	dish	NN
7223	1648	11	with	with	IN
7223	1648	12	the	the	DT
7223	1648	13	carrots	carrot	NNS
7223	1648	14	and	and	CC
7223	1648	15	turnip	turnip	NN
7223	1648	16	,	,	,
7223	1648	17	potato	potato	NN
7223	1648	18	cakes	cake	VBZ
7223	1648	19	round	round	RB
7223	1648	20	;	;	:
7223	1648	21	pour	pour	VB
7223	1648	22	over	over	IN
7223	1648	23	it	-PRON-	PRP
7223	1648	24	the	the	DT
7223	1648	25	rest	rest	NN
7223	1648	26	of	of	IN
7223	1648	27	the	the	DT
7223	1648	28	brown	brown	JJ
7223	1648	29	sauce	sauce	NN
7223	1648	30	from	from	IN
7223	1648	31	the	the	DT
7223	1648	32	pan	pan	NN
7223	1648	33	;	;	:
7223	1648	34	then	then	RB
7223	1648	35	add	add	VB
7223	1648	36	in	in	IN
7223	1648	37	heaps	heap	NNS
7223	1648	38	the	the	DT
7223	1648	39	onion	onion	NN
7223	1648	40	puree	puree	NN
7223	1648	41	and	and	CC
7223	1648	42	the	the	DT
7223	1648	43	sprouts	sprout	NNS
7223	1648	44	puree	puree	NN
7223	1648	45	.	.	.
7223	1649	1	[	[	-LRB-
7223	1649	2	_	_	NNP
7223	1649	3	Madame	Madame	NNP
7223	1649	4	Vershagen	Vershagen	NNP
7223	1649	5	.	.	.
7223	1649	6	_	_	NNP
7223	1649	7	]	]	-RRB-
7223	1649	8	STEWED	STEWED	NNP
7223	1649	9	BEEF	BEEF	NNP
7223	1649	10	An	an	DT
7223	1649	11	inferior	inferior	JJ
7223	1649	12	part	part	NN
7223	1649	13	of	of	IN
7223	1649	14	beef	beef	NN
7223	1649	15	may	may	MD
7223	1649	16	be	be	VB
7223	1649	17	made	make	VBN
7223	1649	18	to	to	TO
7223	1649	19	taste	taste	VB
7223	1649	20	excellent	excellent	JJ
7223	1649	21	if	if	IN
7223	1649	22	it	-PRON-	PRP
7223	1649	23	is	be	VBZ
7223	1649	24	braised	braise	VBN
7223	1649	25	;	;	:
7223	1649	26	that	that	RB
7223	1649	27	is	is	RB
7223	1649	28	,	,	,
7223	1649	29	simmered	simmer	VBD
7223	1649	30	with	with	IN
7223	1649	31	the	the	DT
7223	1649	32	cover	cover	NN
7223	1649	33	on	on	IN
7223	1649	34	slowly	slowly	RB
7223	1649	35	,	,	,
7223	1649	36	in	in	IN
7223	1649	37	company	company	NN
7223	1649	38	with	with	IN
7223	1649	39	onions	onion	NNS
7223	1649	40	(	(	-LRB-
7223	1649	41	already	already	RB
7223	1649	42	fried	fry	VBN
7223	1649	43	)	)	-RRB-
7223	1649	44	and	and	CC
7223	1649	45	well	well	RB
7223	1649	46	washed	wash	VBN
7223	1649	47	pieces	piece	NNS
7223	1649	48	of	of	IN
7223	1649	49	carrots	carrot	NNS
7223	1649	50	and	and	CC
7223	1649	51	whole	whole	JJ
7223	1649	52	turnips	turnip	NNS
7223	1649	53	.	.	.
7223	1650	1	Put	put	VB
7223	1650	2	on	on	RP
7223	1650	3	also	also	RB
7223	1650	4	some	some	DT
7223	1650	5	small	small	JJ
7223	1650	6	cabbages	cabbage	NNS
7223	1650	7	cut	cut	VBD
7223	1650	8	in	in	IN
7223	1650	9	halves	half	NNS
7223	1650	10	,	,	,
7223	1650	11	and	and	CC
7223	1650	12	if	if	IN
7223	1650	13	you	-PRON-	PRP
7223	1650	14	can	can	MD
7223	1650	15	give	give	VB
7223	1650	16	it	-PRON-	PRP
7223	1650	17	,	,	,
7223	1650	18	a	a	DT
7223	1650	19	glass	glass	NN
7223	1650	20	of	of	IN
7223	1650	21	good	good	JJ
7223	1650	22	red	red	JJ
7223	1650	23	wine	wine	NN
7223	1650	24	.	.	.
7223	1651	1	[	[	-LRB-
7223	1651	2	_	_	NNP
7223	1651	3	Une	Une	NNP
7223	1651	4	refugiee	refugiee	NN
7223	1651	5	.	.	.
7223	1651	6	_	_	NNP
7223	1651	7	]	]	-RRB-
7223	1651	8	BEEF	BEEF	NNP
7223	1651	9	AND	and	CC
7223	1651	10	APRICOTS	APRICOTS	NNP
7223	1651	11	Stew	Stew	NNP
7223	1651	12	your	-PRON-	PRP$
7223	1651	13	beef	beef	NN
7223	1651	14	,	,	,
7223	1651	15	say	say	VBP
7223	1651	16	three	three	CD
7223	1651	17	pounds	pound	NNS
7223	1651	18	of	of	IN
7223	1651	19	steak	steak	NN
7223	1651	20	,	,	,
7223	1651	21	in	in	IN
7223	1651	22	some	some	DT
7223	1651	23	gravy	gravy	NN
7223	1651	24	,	,	,
7223	1651	25	adding	add	VBG
7223	1651	26	to	to	IN
7223	1651	27	a	a	DT
7223	1651	28	pint	pint	NN
7223	1651	29	of	of	IN
7223	1651	30	liquor	liquor	NN
7223	1651	31	a	a	DT
7223	1651	32	level	level	NN
7223	1651	33	teaspoonful	teaspoonful	JJ
7223	1651	34	of	of	IN
7223	1651	35	white	white	JJ
7223	1651	36	sugar	sugar	NN
7223	1651	37	.	.	.
7223	1652	1	Throw	throw	VB
7223	1652	2	in	in	RP
7223	1652	3	a	a	DT
7223	1652	4	handful	handful	NN
7223	1652	5	of	of	IN
7223	1652	6	the	the	DT
7223	1652	7	dried	dry	VBN
7223	1652	8	apricots	apricot	NNS
7223	1652	9	,	,	,
7223	1652	10	but	but	CC
7223	1652	11	be	be	VB
7223	1652	12	sure	sure	JJ
7223	1652	13	you	-PRON-	PRP
7223	1652	14	wash	wash	VBP
7223	1652	15	them	-PRON-	PRP
7223	1652	16	well	well	RB
7223	1652	17	first	first	RB
7223	1652	18	.	.	.
7223	1653	1	This	this	DT
7223	1653	2	dish	dish	NN
7223	1653	3	is	be	VBZ
7223	1653	4	generally	generally	RB
7223	1653	5	accompanied	accompany	VBN
7223	1653	6	by	by	IN
7223	1653	7	leeks	leek	NNS
7223	1653	8	,	,	,
7223	1653	9	first	first	RB
7223	1653	10	blanched	blanch	VBD
7223	1653	11	for	for	IN
7223	1653	12	a	a	DT
7223	1653	13	few	few	JJ
7223	1653	14	moments	moment	NNS
7223	1653	15	,	,	,
7223	1653	16	and	and	CC
7223	1653	17	then	then	RB
7223	1653	18	put	put	VBD
7223	1653	19	in	in	RP
7223	1653	20	the	the	DT
7223	1653	21	stew	stew	NN
7223	1653	22	.	.	.
7223	1654	1	Flavor	flavor	NN
7223	1654	2	with	with	IN
7223	1654	3	salt	salt	NN
7223	1654	4	,	,	,
7223	1654	5	pepper	pepper	NN
7223	1654	6	,	,	,
7223	1654	7	and	and	CC
7223	1654	8	the	the	DT
7223	1654	9	rind	rind	NN
7223	1654	10	of	of	IN
7223	1654	11	half	half	PDT
7223	1654	12	a	a	DT
7223	1654	13	lemon	lemon	NN
7223	1654	14	which	which	WDT
7223	1654	15	remove	remove	VBP
7223	1654	16	before	before	IN
7223	1654	17	you	-PRON-	PRP
7223	1654	18	serve	serve	VBP
7223	1654	19	the	the	DT
7223	1654	20	stew	stew	NN
7223	1654	21	.	.	.
7223	1655	1	For	for	IN
7223	1655	2	English	English	NNP
7223	1655	3	taste	taste	NN
7223	1655	4	the	the	DT
7223	1655	5	sugar	sugar	NN
7223	1655	6	could	could	MD
7223	1655	7	be	be	VB
7223	1655	8	omitted	omit	VBN
7223	1655	9	.	.	.
7223	1656	1	[	[	-LRB-
7223	1656	2	_	_	NNP
7223	1656	3	Seulette	Seulette	NNP
7223	1656	4	.	.	.
7223	1656	5	_	_	NNP
7223	1656	6	]	]	-RRB-
7223	1656	7	FOR	for	IN
7223	1656	8	AN	AN	NNP
7223	1656	9	INVALID	INVALID	NNP
7223	1656	10	This	this	DT
7223	1656	11	must	must	MD
7223	1656	12	be	be	VB
7223	1656	13	begun	begin	VBN
7223	1656	14	at	at	RB
7223	1656	15	least	least	RBS
7223	1656	16	three	three	CD
7223	1656	17	hours	hour	NNS
7223	1656	18	before	before	IN
7223	1656	19	it	-PRON-	PRP
7223	1656	20	will	will	MD
7223	1656	21	be	be	VB
7223	1656	22	required	require	VBN
7223	1656	23	.	.	.
7223	1657	1	Take	take	VB
7223	1657	2	two	two	CD
7223	1657	3	ounces	ounce	NNS
7223	1657	4	of	of	IN
7223	1657	5	pearl	pearl	NNP
7223	1657	6	barley	barley	NNP
7223	1657	7	,	,	,
7223	1657	8	wash	wash	VB
7223	1657	9	it	-PRON-	PRP
7223	1657	10	well	well	RB
7223	1657	11	,	,	,
7223	1657	12	and	and	CC
7223	1657	13	put	put	VBD
7223	1657	14	it	-PRON-	PRP
7223	1657	15	in	in	IN
7223	1657	16	cold	cold	JJ
7223	1657	17	water	water	NN
7223	1657	18	enough	enough	RB
7223	1657	19	to	to	TO
7223	1657	20	cover	cover	VB
7223	1657	21	it	-PRON-	PRP
7223	1657	22	,	,	,
7223	1657	23	for	for	IN
7223	1657	24	an	an	DT
7223	1657	25	hour	hour	NN
7223	1657	26	.	.	.
7223	1658	1	Take	take	VB
7223	1658	2	a	a	DT
7223	1658	3	pound	pound	NN
7223	1658	4	of	of	IN
7223	1658	5	good	good	JJ
7223	1658	6	steak	steak	NN
7223	1658	7	,	,	,
7223	1658	8	shred	shre	VBD
7223	1658	9	it	-PRON-	PRP
7223	1658	10	in	in	IN
7223	1658	11	small	small	JJ
7223	1658	12	pieces	piece	NNS
7223	1658	13	,	,	,
7223	1658	14	and	and	CC
7223	1658	15	put	put	VBD
7223	1658	16	it	-PRON-	PRP
7223	1658	17	in	in	IN
7223	1658	18	an	an	DT
7223	1658	19	enameled	enamel	VBN
7223	1658	20	saucepan	saucepan	NN
7223	1658	21	with	with	IN
7223	1658	22	a	a	DT
7223	1658	23	quart	quart	NN
7223	1658	24	of	of	IN
7223	1658	25	cold	cold	JJ
7223	1658	26	water	water	NN
7223	1658	27	and	and	CC
7223	1658	28	a	a	DT
7223	1658	29	sprinkle	sprinkle	NN
7223	1658	30	of	of	IN
7223	1658	31	salt	salt	NN
7223	1658	32	.	.	.
7223	1659	1	Strain	strain	VB
7223	1659	2	the	the	DT
7223	1659	3	water	water	NN
7223	1659	4	from	from	IN
7223	1659	5	the	the	DT
7223	1659	6	barley	barley	NN
7223	1659	7	and	and	CC
7223	1659	8	add	add	VB
7223	1659	9	this	this	DT
7223	1659	10	last	last	JJ
7223	1659	11	to	to	IN
7223	1659	12	the	the	DT
7223	1659	13	meat	meat	NN
7223	1659	14	,	,	,
7223	1659	15	and	and	CC
7223	1659	16	let	let	VB
7223	1659	17	it	-PRON-	PRP
7223	1659	18	simmer	simmer	VB
7223	1659	19	for	for	IN
7223	1659	20	two	two	CD
7223	1659	21	hours	hour	NNS
7223	1659	22	.	.	.
7223	1660	1	Then	then	RB
7223	1660	2	strain	strain	VB
7223	1660	3	off	off	RP
7223	1660	4	the	the	DT
7223	1660	5	liquor	liquor	NN
7223	1660	6	and	and	CC
7223	1660	7	pound	pound	VB
7223	1660	8	the	the	DT
7223	1660	9	meat	meat	NN
7223	1660	10	and	and	CC
7223	1660	11	barley	barley	NN
7223	1660	12	in	in	IN
7223	1660	13	a	a	DT
7223	1660	14	mortar	mortar	NN
7223	1660	15	,	,	,
7223	1660	16	rub	rub	VB
7223	1660	17	it	-PRON-	PRP
7223	1660	18	through	through	IN
7223	1660	19	a	a	DT
7223	1660	20	sieve	sieve	NN
7223	1660	21	;	;	:
7223	1660	22	when	when	WRB
7223	1660	23	it	-PRON-	PRP
7223	1660	24	is	be	VBZ
7223	1660	25	a	a	DT
7223	1660	26	smooth	smooth	JJ
7223	1660	27	puree	puree	NN
7223	1660	28	put	put	VBD
7223	1660	29	it	-PRON-	PRP
7223	1660	30	back	back	RB
7223	1660	31	into	into	IN
7223	1660	32	the	the	DT
7223	1660	33	pan	pan	NN
7223	1660	34	with	with	IN
7223	1660	35	its	-PRON-	PRP$
7223	1660	36	liquor	liquor	NN
7223	1660	37	and	and	CC
7223	1660	38	a	a	DT
7223	1660	39	gill	gill	NN
7223	1660	40	of	of	IN
7223	1660	41	cream	cream	NN
7223	1660	42	.	.	.
7223	1661	1	Let	let	VB
7223	1661	2	it	-PRON-	PRP
7223	1661	3	simmer	simmer	VB
7223	1661	4	again	again	RB
7223	1661	5	for	for	IN
7223	1661	6	a	a	DT
7223	1661	7	moment	moment	NN
7223	1661	8	and	and	CC
7223	1661	9	serve	serve	VB
7223	1661	10	it	-PRON-	PRP
7223	1661	11	in	in	IN
7223	1661	12	a	a	DT
7223	1661	13	cup	cup	NN
7223	1661	14	with	with	IN
7223	1661	15	a	a	DT
7223	1661	16	lid	lid	NN
7223	1661	17	to	to	IN
7223	1661	18	it	-PRON-	PRP
7223	1661	19	.	.	.
7223	1662	1	[	[	-LRB-
7223	1662	2	_	_	NNP
7223	1662	3	Madame	Madame	NNP
7223	1662	4	A.	A.	NNP
7223	1662	5	F.	F.	NNP
7223	1662	6	_	_	NNP
7223	1662	7	]	]	-RRB-
7223	1662	8	INVALIDS	INVALIDS	NNP
7223	1662	9	'	'	POS
7223	1662	10	EGGS	EGGS	NNP
7223	1662	11	Cut	Cut	NNP
7223	1662	12	out	out	RP
7223	1662	13	some	some	DT
7223	1662	14	rounds	round	NNS
7223	1662	15	of	of	IN
7223	1662	16	bread	bread	NN
7223	1662	17	a	a	DT
7223	1662	18	good	good	JJ
7223	1662	19	deal	deal	NN
7223	1662	20	larger	large	JJR
7223	1662	21	than	than	IN
7223	1662	22	a	a	DT
7223	1662	23	poached	poached	JJ
7223	1662	24	egg	egg	NN
7223	1662	25	would	would	MD
7223	1662	26	be	be	VB
7223	1662	27	.	.	.
7223	1663	1	While	while	IN
7223	1663	2	these	these	DT
7223	1663	3	are	be	VBP
7223	1663	4	frying	fry	VBG
7223	1663	5	,	,	,
7223	1663	6	make	make	VB
7223	1663	7	a	a	DT
7223	1663	8	puree	puree	NN
7223	1663	9	of	of	IN
7223	1663	10	Brussels	Brussels	NNP
7223	1663	11	sprouts	sprout	NNS
7223	1663	12	.	.	.
7223	1664	1	Boil	boil	VB
7223	1664	2	them	-PRON-	PRP
7223	1664	3	till	till	IN
7223	1664	4	tender	tender	NN
7223	1664	5	,	,	,
7223	1664	6	squeeze	squeeze	VB
7223	1664	7	in	in	IN
7223	1664	8	a	a	DT
7223	1664	9	cloth	cloth	NN
7223	1664	10	.	.	.
7223	1665	1	Rub	rub	VB
7223	1665	2	them	-PRON-	PRP
7223	1665	3	through	through	IN
7223	1665	4	a	a	DT
7223	1665	5	sieve	sieve	NN
7223	1665	6	and	and	CC
7223	1665	7	make	make	VB
7223	1665	8	into	into	IN
7223	1665	9	a	a	DT
7223	1665	10	very	very	RB
7223	1665	11	thick	thick	JJ
7223	1665	12	puree	puree	NN
7223	1665	13	with	with	IN
7223	1665	14	cream	cream	NN
7223	1665	15	,	,	,
7223	1665	16	pepper	pepper	NN
7223	1665	17	and	and	CC
7223	1665	18	salt	salt	NN
7223	1665	19	.	.	.
7223	1666	1	Poach	Poach	NNP
7223	1666	2	a	a	DT
7223	1666	3	fresh	fresh	JJ
7223	1666	4	egg	egg	NN
7223	1666	5	for	for	IN
7223	1666	6	each	each	DT
7223	1666	7	crouton	crouton	NNP
7223	1666	8	,	,	,
7223	1666	9	and	and	CC
7223	1666	10	slip	slip	VB
7223	1666	11	it	-PRON-	PRP
7223	1666	12	on	on	RB
7223	1666	13	,	,	,
7223	1666	14	very	very	RB
7223	1666	15	quickly	quickly	RB
7223	1666	16	,	,	,
7223	1666	17	put	put	VBD
7223	1666	18	some	some	DT
7223	1666	19	of	of	IN
7223	1666	20	the	the	DT
7223	1666	21	green	green	JJ
7223	1666	22	puree	puree	NN
7223	1666	23	round	round	NN
7223	1666	24	,	,	,
7223	1666	25	and	and	CC
7223	1666	26	serve	serve	VB
7223	1666	27	under	under	IN
7223	1666	28	a	a	DT
7223	1666	29	hot	hot	JJ
7223	1666	30	cover	cover	NN
7223	1666	31	.	.	.
7223	1667	1	A	a	DT
7223	1667	2	SWEET	sweet	NN
7223	1667	3	FOR	for	IN
7223	1667	4	THE	the	DT
7223	1667	5	CHILDREN	child	NNS
7223	1667	6	If	if	IN
7223	1667	7	you	-PRON-	PRP
7223	1667	8	have	have	VBP
7223	1667	9	some	some	DT
7223	1667	10	little	little	JJ
7223	1667	11	breads	bread	NNS
7223	1667	12	over	over	RP
7223	1667	13	,	,	,
7223	1667	14	cut	cut	VB
7223	1667	15	each	each	DT
7223	1667	16	one	one	NN
7223	1667	17	in	in	IN
7223	1667	18	four	four	CD
7223	1667	19	,	,	,
7223	1667	20	soak	soak	VB
7223	1667	21	the	the	DT
7223	1667	22	pieces	piece	NNS
7223	1667	23	in	in	IN
7223	1667	24	milk	milk	NN
7223	1667	25	sweetened	sweeten	VBN
7223	1667	26	and	and	CC
7223	1667	27	flavored	flavor	VBN
7223	1667	28	with	with	IN
7223	1667	29	vanilla	vanilla	NN
7223	1667	30	,	,	,
7223	1667	31	for	for	IN
7223	1667	32	three	three	CD
7223	1667	33	hours	hour	NNS
7223	1667	34	.	.	.
7223	1668	1	When	when	WRB
7223	1668	2	they	-PRON-	PRP
7223	1668	3	are	be	VBP
7223	1668	4	well	well	RB
7223	1668	5	soaked	soak	VBN
7223	1668	6	roll	roll	VB
7223	1668	7	them	-PRON-	PRP
7223	1668	8	for	for	IN
7223	1668	9	a	a	DT
7223	1668	10	moment	moment	NN
7223	1668	11	in	in	IN
7223	1668	12	grated	grate	VBN
7223	1668	13	and	and	CC
7223	1668	14	dried	dry	VBN
7223	1668	15	breadcrumbs	breadcrumb	NNS
7223	1668	16	,	,	,
7223	1668	17	and	and	CC
7223	1668	18	dip	dip	VB
7223	1668	19	them	-PRON-	PRP
7223	1668	20	for	for	IN
7223	1668	21	a	a	DT
7223	1668	22	moment	moment	NN
7223	1668	23	in	in	IN
7223	1668	24	boiling	boil	VBG
7223	1668	25	fat	fat	NN
7223	1668	26	,	,	,
7223	1668	27	just	just	RB
7223	1668	28	as	as	IN
7223	1668	29	you	-PRON-	PRP
7223	1668	30	would	would	MD
7223	1668	31	do	do	VB
7223	1668	32	croquettes	croquette	NNS
7223	1668	33	.	.	.
7223	1669	1	Sift	sift	VB
7223	1669	2	some	some	DT
7223	1669	3	white	white	JJ
7223	1669	4	sugar	sugar	NN
7223	1669	5	over	over	IN
7223	1669	6	them	-PRON-	PRP
7223	1669	7	and	and	CC
7223	1669	8	serve	serve	VB
7223	1669	9	very	very	RB
7223	1669	10	hot	hot	JJ
7223	1669	11	.	.	.
7223	1670	1	[	[	-LRB-
7223	1670	2	_	_	NNP
7223	1670	3	Madame	Madame	NNP
7223	1670	4	M.	M.	NNP
7223	1670	5	_	_	NNP
7223	1670	6	]	]	-RRB-
7223	1670	7	QUINCE	QUINCE	NNP
7223	1670	8	CUSTARD	CUSTARD	NNP
7223	1670	9	When	when	WRB
7223	1670	10	you	-PRON-	PRP
7223	1670	11	have	have	VBP
7223	1670	12	quince	quince	NN
7223	1670	13	preserves	preserve	NNS
7223	1670	14	by	by	IN
7223	1670	15	you	-PRON-	PRP
7223	1670	16	this	this	DT
7223	1670	17	is	be	VBZ
7223	1670	18	a	a	DT
7223	1670	19	quickly	quickly	RB
7223	1670	20	prepared	prepared	JJ
7223	1670	21	dish	dish	NN
7223	1670	22	.	.	.
7223	1671	1	Make	make	VB
7223	1671	2	a	a	DT
7223	1671	3	good	good	JJ
7223	1671	4	custard	custard	NN
7223	1671	5	with	with	IN
7223	1671	6	a	a	DT
7223	1671	7	pint	pint	NN
7223	1671	8	of	of	IN
7223	1671	9	rich	rich	JJ
7223	1671	10	milk	milk	NN
7223	1671	11	,	,	,
7223	1671	12	four	four	CD
7223	1671	13	eggs	egg	NNS
7223	1671	14	and	and	CC
7223	1671	15	a	a	DT
7223	1671	16	little	little	JJ
7223	1671	17	essence	essence	NN
7223	1671	18	of	of	IN
7223	1671	19	almonds	almond	NNS
7223	1671	20	and	and	CC
7223	1671	21	two	two	CD
7223	1671	22	ounces	ounce	NNS
7223	1671	23	of	of	IN
7223	1671	24	powdered	powdered	JJ
7223	1671	25	sugar	sugar	NN
7223	1671	26	.	.	.
7223	1672	1	Put	put	VB
7223	1672	2	your	-PRON-	PRP$
7223	1672	3	quince	quince	NN
7223	1672	4	preserve	preserve	VB
7223	1672	5	at	at	IN
7223	1672	6	the	the	DT
7223	1672	7	bottom	bottom	NN
7223	1672	8	of	of	IN
7223	1672	9	a	a	DT
7223	1672	10	fireproof	fireproof	JJ
7223	1672	11	circular	circular	JJ
7223	1672	12	dish	dish	NN
7223	1672	13	and	and	CC
7223	1672	14	fill	fill	VB
7223	1672	15	up	up	RP
7223	1672	16	with	with	IN
7223	1672	17	custard	custard	NN
7223	1672	18	.	.	.
7223	1673	1	Put	put	VB
7223	1673	2	it	-PRON-	PRP
7223	1673	3	to	to	TO
7223	1673	4	bake	bake	VB
7223	1673	5	for	for	IN
7223	1673	6	half	half	NN
7223	1673	7	or	or	CC
7223	1673	8	hour	hour	NN
7223	1673	9	or	or	CC
7223	1673	10	till	till	IN
7223	1673	11	set	set	NN
7223	1673	12	.	.	.
7223	1674	1	When	when	WRB
7223	1674	2	set	set	VBN
7223	1674	3	add	add	VBP
7223	1674	4	some	some	DT
7223	1674	5	more	more	JJR
7223	1674	6	quince	quince	NN
7223	1674	7	(	(	-LRB-
7223	1674	8	heated	heated	NNP
7223	1674	9	)	)	-RRB-
7223	1674	10	on	on	IN
7223	1674	11	the	the	DT
7223	1674	12	top	top	NN
7223	1674	13	with	with	IN
7223	1674	14	some	some	DT
7223	1674	15	chopped	chop	VBN
7223	1674	16	almonds	almond	NNS
7223	1674	17	and	and	CC
7223	1674	18	serve	serve	VB
7223	1674	19	hot	hot	JJ
7223	1674	20	.	.	.
7223	1675	1	The	the	DT
7223	1675	2	same	same	JJ
7223	1675	3	dish	dish	NN
7223	1675	4	can	can	MD
7223	1675	5	be	be	VB
7223	1675	6	done	do	VBN
7223	1675	7	with	with	IN
7223	1675	8	apples	apple	NNS
7223	1675	9	,	,	,
7223	1675	10	which	which	WDT
7223	1675	11	should	should	MD
7223	1675	12	be	be	VB
7223	1675	13	stewed	stew	VBN
7223	1675	14	,	,	,
7223	1675	15	flavored	flavor	VBN
7223	1675	16	with	with	IN
7223	1675	17	the	the	DT
7223	1675	18	rind	rind	NN
7223	1675	19	of	of	IN
7223	1675	20	a	a	DT
7223	1675	21	half	half	NN
7223	1675	22	lemon	lemon	NN
7223	1675	23	,	,	,
7223	1675	24	and	and	CC
7223	1675	25	passed	pass	VBD
7223	1675	26	through	through	IN
7223	1675	27	a	a	DT
7223	1675	28	sieve	sieve	NN
7223	1675	29	.	.	.
7223	1676	1	Apple	apple	NN
7223	1676	2	puree	puree	NN
7223	1676	3	is	be	VBZ
7223	1676	4	put	put	VBN
7223	1676	5	on	on	IN
7223	1676	6	the	the	DT
7223	1676	7	top	top	NN
7223	1676	8	in	in	IN
7223	1676	9	the	the	DT
7223	1676	10	same	same	JJ
7223	1676	11	way	way	NN
7223	1676	12	,	,	,
7223	1676	13	and	and	CC
7223	1676	14	it	-PRON-	PRP
7223	1676	15	is	be	VBZ
7223	1676	16	decorated	decorate	VBN
7223	1676	17	with	with	IN
7223	1676	18	some	some	DT
7223	1676	19	thin	thin	JJ
7223	1676	20	lemon	lemon	NN
7223	1676	21	peel	peel	NN
7223	1676	22	cut	cut	VBN
7223	1676	23	into	into	IN
7223	1676	24	stars	star	NNS
7223	1676	25	.	.	.
7223	1677	1	[	[	-LRB-
7223	1677	2	_	_	NNP
7223	1677	3	Chef	Chef	NNP
7223	1677	4	reconnaissant	reconnaissant	JJ
7223	1677	5	.	.	.
7223	1677	6	_	_	NNP
7223	1677	7	]	]	-RRB-
7223	1677	8	YELLOW	YELLOW	NNP
7223	1677	9	PLUMS	plum	NNS
7223	1677	10	AND	and	CC
7223	1677	11	RICE	rice	NN
7223	1677	12	Put	put	VBP
7223	1677	13	half	half	PDT
7223	1677	14	a	a	DT
7223	1677	15	pound	pound	NN
7223	1677	16	of	of	IN
7223	1677	17	rice	rice	NN
7223	1677	18	in	in	IN
7223	1677	19	hot	hot	JJ
7223	1677	20	milk	milk	NN
7223	1677	21	till	till	IN
7223	1677	22	it	-PRON-	PRP
7223	1677	23	has	have	VBZ
7223	1677	24	absorbed	absorb	VBN
7223	1677	25	all	all	DT
7223	1677	26	it	-PRON-	PRP
7223	1677	27	can	can	MD
7223	1677	28	and	and	CC
7223	1677	29	is	be	VBZ
7223	1677	30	tender	tender	JJ
7223	1677	31	.	.	.
7223	1678	1	Beat	beat	VB
7223	1678	2	lightly	lightly	RB
7223	1678	3	the	the	DT
7223	1678	4	yolks	yolk	NNS
7223	1678	5	of	of	IN
7223	1678	6	three	three	CD
7223	1678	7	eggs	egg	NNS
7223	1678	8	,	,	,
7223	1678	9	beating	beat	VBG
7223	1678	10	in	in	IN
7223	1678	11	a	a	DT
7223	1678	12	lump	lump	NN
7223	1678	13	of	of	IN
7223	1678	14	fresh	fresh	JJ
7223	1678	15	butter	butter	NN
7223	1678	16	the	the	DT
7223	1678	17	size	size	NN
7223	1678	18	of	of	IN
7223	1678	19	a	a	DT
7223	1678	20	pullet	pullet	NN
7223	1678	21	's	's	POS
7223	1678	22	egg	egg	NN
7223	1678	23	;	;	:
7223	1678	24	add	add	VB
7223	1678	25	powdered	powdered	JJ
7223	1678	26	sugar	sugar	NN
7223	1678	27	and	and	CC
7223	1678	28	the	the	DT
7223	1678	29	whites	white	NNS
7223	1678	30	of	of	IN
7223	1678	31	the	the	DT
7223	1678	32	eggs	egg	NNS
7223	1678	33	well	well	UH
7223	1678	34	beaten	beat	VBN
7223	1678	35	.	.	.
7223	1679	1	Put	put	VB
7223	1679	2	the	the	DT
7223	1679	3	rice	rice	NN
7223	1679	4	into	into	IN
7223	1679	5	this	this	DT
7223	1679	6	mixture	mixture	NN
7223	1679	7	and	and	CC
7223	1679	8	place	place	VB
7223	1679	9	all	all	DT
7223	1679	10	in	in	IN
7223	1679	11	a	a	DT
7223	1679	12	mold	mold	NN
7223	1679	13	.	.	.
7223	1680	1	Cook	cook	VB
7223	1680	2	it	-PRON-	PRP
7223	1680	3	gently	gently	RB
7223	1680	4	for	for	IN
7223	1680	5	twenty	twenty	CD
7223	1680	6	-	-	HYPH
7223	1680	7	five	five	CD
7223	1680	8	minutes	minute	NNS
7223	1680	9	.	.	.
7223	1681	1	Meanwhile	meanwhile	RB
7223	1681	2	take	take	VB
7223	1681	3	some	some	DT
7223	1681	4	very	very	RB
7223	1681	5	perfect	perfect	JJ
7223	1681	6	yellow	yellow	JJ
7223	1681	7	plums	plum	NNS
7223	1681	8	,	,	,
7223	1681	9	skin	skin	NN
7223	1681	10	and	and	CC
7223	1681	11	stone	stone	VB
7223	1681	12	them	-PRON-	PRP
7223	1681	13	and	and	CC
7223	1681	14	heat	heat	VB
7223	1681	15	them	-PRON-	PRP
7223	1681	16	in	in	IN
7223	1681	17	half	half	PDT
7223	1681	18	a	a	DT
7223	1681	19	bottle	bottle	NN
7223	1681	20	of	of	IN
7223	1681	21	light	light	JJ
7223	1681	22	white	white	JJ
7223	1681	23	wine	wine	NN
7223	1681	24	that	that	WDT
7223	1681	25	you	-PRON-	PRP
7223	1681	26	have	have	VBP
7223	1681	27	seasoned	season	VBN
7223	1681	28	with	with	IN
7223	1681	29	a	a	DT
7223	1681	30	little	little	JJ
7223	1681	31	spice	spice	NN
7223	1681	32	.	.	.
7223	1682	1	Turn	turn	VB
7223	1682	2	out	out	RP
7223	1682	3	the	the	DT
7223	1682	4	rice	rice	NN
7223	1682	5	,	,	,
7223	1682	6	put	put	VBD
7223	1682	7	the	the	DT
7223	1682	8	yellow	yellow	JJ
7223	1682	9	plums	plum	NNS
7223	1682	10	on	on	IN
7223	1682	11	the	the	DT
7223	1682	12	top	top	NN
7223	1682	13	and	and	CC
7223	1682	14	pour	pour	VB
7223	1682	15	round	round	IN
7223	1682	16	the	the	DT
7223	1682	17	sauce	sauce	NN
7223	1682	18	,	,	,
7223	1682	19	strained	strain	VBN
7223	1682	20	through	through	IN
7223	1682	21	muslin	muslin	NNP
7223	1682	22	.	.	.
7223	1683	1	Very	very	RB
7223	1683	2	good	good	JJ
7223	1683	3	cold	cold	JJ
7223	1683	4	.	.	.
7223	1684	1	BRABANT	BRABANT	NNP
7223	1684	2	PANCAKE	PANCAKE	NNP
7223	1684	3	Butter	Butter	NNP
7223	1684	4	first	first	RB
7223	1684	5	of	of	IN
7223	1684	6	all	all	DT
7223	1684	7	your	-PRON-	PRP$
7223	1684	8	pancakes	pancake	NNS
7223	1684	9	,	,	,
7223	1684	10	and	and	CC
7223	1684	11	you	-PRON-	PRP
7223	1684	12	should	should	MD
7223	1684	13	have	have	VB
7223	1684	14	proper	proper	JJ
7223	1684	15	pancake	pancake	NN
7223	1684	16	saucers	saucer	NNS
7223	1684	17	fit	fit	JJ
7223	1684	18	to	to	TO
7223	1684	19	go	go	VB
7223	1684	20	to	to	IN
7223	1684	21	table	table	NN
7223	1684	22	.	.	.
7223	1685	1	Heat	heat	VB
7223	1685	2	half	half	PDT
7223	1685	3	a	a	DT
7223	1685	4	pint	pint	NN
7223	1685	5	of	of	IN
7223	1685	6	sweetened	sweeten	VBN
7223	1685	7	milk	milk	NN
7223	1685	8	and	and	CC
7223	1685	9	melt	melt	VB
7223	1685	10	a	a	DT
7223	1685	11	quarter	quarter	NN
7223	1685	12	of	of	IN
7223	1685	13	a	a	DT
7223	1685	14	pound	pound	NN
7223	1685	15	of	of	IN
7223	1685	16	salt	salt	NN
7223	1685	17	butter	butter	NN
7223	1685	18	with	with	IN
7223	1685	19	it	-PRON-	PRP
7223	1685	20	.	.	.
7223	1686	1	When	when	WRB
7223	1686	2	well	well	RB
7223	1686	3	melted	melt	VBN
7223	1686	4	pour	pour	VB
7223	1686	5	it	-PRON-	PRP
7223	1686	6	into	into	IN
7223	1686	7	a	a	DT
7223	1686	8	basin	basin	NN
7223	1686	9	and	and	CC
7223	1686	10	sprinkle	sprinkle	VB
7223	1686	11	in	in	RP
7223	1686	12	nearly	nearly	RB
7223	1686	13	three	three	CD
7223	1686	14	ounces	ounce	NNS
7223	1686	15	of	of	IN
7223	1686	16	flour	flour	NN
7223	1686	17	.	.	.
7223	1687	1	Beat	beat	VB
7223	1687	2	up	up	RP
7223	1687	3	the	the	DT
7223	1687	4	yolks	yolk	NNS
7223	1687	5	of	of	IN
7223	1687	6	three	three	CD
7223	1687	7	large	large	JJ
7223	1687	8	or	or	CC
7223	1687	9	four	four	CD
7223	1687	10	small	small	JJ
7223	1687	11	eggs	egg	NNS
7223	1687	12	and	and	CC
7223	1687	13	incorporate	incorporate	VB
7223	1687	14	them	-PRON-	PRP
7223	1687	15	,	,	,
7223	1687	16	then	then	RB
7223	1687	17	add	add	VB
7223	1687	18	the	the	DT
7223	1687	19	whites	white	NNS
7223	1687	20	well	well	RB
7223	1687	21	beaten	beat	VBN
7223	1687	22	.	.	.
7223	1688	1	Put	put	VB
7223	1688	2	a	a	DT
7223	1688	3	spoonful	spoonful	JJ
7223	1688	4	or	or	CC
7223	1688	5	two	two	CD
7223	1688	6	on	on	IN
7223	1688	7	each	each	DT
7223	1688	8	saucer	saucer	NN
7223	1688	9	and	and	CC
7223	1688	10	set	set	VBN
7223	1688	11	to	to	TO
7223	1688	12	bake	bake	VB
7223	1688	13	in	in	IN
7223	1688	14	the	the	DT
7223	1688	15	oven	oven	NN
7223	1688	16	for	for	IN
7223	1688	17	ten	ten	CD
7223	1688	18	minutes	minute	NNS
7223	1688	19	and	and	CC
7223	1688	20	when	when	WRB
7223	1688	21	done	do	VBN
7223	1688	22	place	place	NN
7223	1688	23	each	each	DT
7223	1688	24	saucer	saucer	NN
7223	1688	25	on	on	IN
7223	1688	26	a	a	DT
7223	1688	27	plate	plate	NN
7223	1688	28	with	with	IN
7223	1688	29	a	a	DT
7223	1688	30	good	good	JJ
7223	1688	31	lump	lump	NN
7223	1688	32	of	of	IN
7223	1688	33	apricot	apricot	NNP
7223	1688	34	jam	jam	NNP
7223	1688	35	on	on	IN
7223	1688	36	each	each	DT
7223	1688	37	.	.	.
7223	1689	1	If	if	IN
7223	1689	2	you	-PRON-	PRP
7223	1689	3	have	have	VBP
7223	1689	4	no	no	DT
7223	1689	5	pancake	pancake	NN
7223	1689	6	saucers	saucer	NNS
7223	1689	7	,	,	,
7223	1689	8	put	put	VBD
7223	1689	9	the	the	DT
7223	1689	10	apricot	apricot	NNP
7223	1689	11	preserve	preserve	VB
7223	1689	12	on	on	IN
7223	1689	13	one	one	CD
7223	1689	14	half	half	NN
7223	1689	15	of	of	IN
7223	1689	16	each	each	DT
7223	1689	17	pancake	pancake	NN
7223	1689	18	and	and	CC
7223	1689	19	fold	fold	VB
7223	1689	20	it	-PRON-	PRP
7223	1689	21	up	up	RP
7223	1689	22	.	.	.
7223	1690	1	[	[	-LRB-
7223	1690	2	_	_	NNP
7223	1690	3	Jean	Jean	NNP
7223	1690	4	O.	O.	NNP
7223	1690	5	_	_	NNP
7223	1690	6	]	]	-RRB-
7223	1690	7	DELICIOUS	DELICIOUS	NNP
7223	1690	8	SAUCE	SAUCE	VBN
7223	1690	9	FOR	for	IN
7223	1690	10	PUDDINGS	pudding	NNS
7223	1690	11	To	to	IN
7223	1690	12	a	a	DT
7223	1690	13	large	large	JJ
7223	1690	14	wineglassful	wineglassful	JJ
7223	1690	15	(	(	-LRB-
7223	1690	16	say	say	VB
7223	1690	17	a	a	DT
7223	1690	18	glass	glass	NN
7223	1690	19	for	for	IN
7223	1690	20	champagne	champagne	NN
7223	1690	21	wine	wine	NN
7223	1690	22	)	)	-RRB-
7223	1690	23	of	of	IN
7223	1690	24	new	new	JJ
7223	1690	25	Madeira	Madeira	NNP
7223	1690	26	add	add	VBP
7223	1690	27	the	the	DT
7223	1690	28	yolks	yolk	NNS
7223	1690	29	only	only	RB
7223	1690	30	of	of	IN
7223	1690	31	two	two	CD
7223	1690	32	eggs	egg	NNS
7223	1690	33	.	.	.
7223	1691	1	Put	put	VB
7223	1691	2	in	in	RP
7223	1691	3	a	a	DT
7223	1691	4	very	very	RB
7223	1691	5	clean	clean	JJ
7223	1691	6	enamel	enamel	NNP
7223	1691	7	saucepan	saucepan	NN
7223	1691	8	over	over	IN
7223	1691	9	the	the	DT
7223	1691	10	fire	fire	NN
7223	1691	11	and	and	CC
7223	1691	12	stir	stir	VB
7223	1691	13	in	in	IN
7223	1691	14	powdered	powdered	JJ
7223	1691	15	sugar	sugar	NN
7223	1691	16	to	to	IN
7223	1691	17	your	-PRON-	PRP$
7223	1691	18	taste	taste	NN
7223	1691	19	.	.	.
7223	1692	1	Whisk	whisk	VB
7223	1692	2	it	-PRON-	PRP
7223	1692	3	over	over	IN
7223	1692	4	the	the	DT
7223	1692	5	fire	fire	NN
7223	1692	6	till	till	IN
7223	1692	7	it	-PRON-	PRP
7223	1692	8	froths	froth	VBZ
7223	1692	9	,	,	,
7223	1692	10	but	but	CC
7223	1692	11	do	do	VBP
7223	1692	12	not	not	RB
7223	1692	13	allow	allow	VB
7223	1692	14	it	-PRON-	PRP
7223	1692	15	even	even	RB
7223	1692	16	to	to	IN
7223	1692	17	simmer	simmer	NN
7223	1692	18	.	.	.
7223	1693	1	Use	use	VB
7223	1693	2	for	for	IN
7223	1693	3	Genoese	Genoese	NNP
7223	1693	4	cakes	cake	NNS
7223	1693	5	and	and	CC
7223	1693	6	puddings	pudding	NNS
7223	1693	7	.	.	.
7223	1694	1	[	[	-LRB-
7223	1694	2	_	_	NNP
7223	1694	3	Madame	Madame	NNP
7223	1694	4	Groubet	Groubet	NNP
7223	1694	5	.	.	.
7223	1694	6	_	_	NNP
7223	1694	7	]	]	-RRB-
7223	1694	8	FRUIT	FRUIT	NNP
7223	1694	9	JELLIES	JELLIES	NNPS
7223	1694	10	Jellies	Jellies	NNPS
7223	1694	11	that	that	WDT
7223	1694	12	are	be	VBP
7223	1694	13	very	very	RB
7223	1694	14	well	well	RB
7223	1694	15	flavored	flavor	VBN
7223	1694	16	can	can	MD
7223	1694	17	be	be	VB
7223	1694	18	made	make	VBN
7223	1694	19	with	with	IN
7223	1694	20	fresh	fresh	JJ
7223	1694	21	fruit	fruit	NN
7223	1694	22	,	,	,
7223	1694	23	raspberries	raspberry	NNS
7223	1694	24	,	,	,
7223	1694	25	strawberries	strawberry	NNS
7223	1694	26	,	,	,
7223	1694	27	apricots	apricot	NNS
7223	1694	28	,	,	,
7223	1694	29	or	or	CC
7223	1694	30	even	even	RB
7223	1694	31	rhubarb	rhubarb	JJ
7223	1694	32	,	,	,
7223	1694	33	using	use	VBG
7223	1694	34	the	the	DT
7223	1694	35	proportions	proportion	NNS
7223	1694	36	of	of	IN
7223	1694	37	one	one	CD
7223	1694	38	ounce	ounce	NN
7223	1694	39	of	of	IN
7223	1694	40	gelatine	gelatine	NN
7223	1694	41	(	(	-LRB-
7223	1694	42	in	in	IN
7223	1694	43	cold	cold	JJ
7223	1694	44	weather	weather	NN
7223	1694	45	)	)	-RRB-
7223	1694	46	to	to	IN
7223	1694	47	every	every	DT
7223	1694	48	pound	pound	NN
7223	1694	49	of	of	IN
7223	1694	50	fruit	fruit	NN
7223	1694	51	puree	puree	NN
7223	1694	52	.	.	.
7223	1695	1	In	in	IN
7223	1695	2	hot	hot	JJ
7223	1695	3	weather	weather	NN
7223	1695	4	use	use	VB
7223	1695	5	a	a	DT
7223	1695	6	little	little	JJ
7223	1695	7	less	less	JJR
7223	1695	8	gelatine	gelatine	NN
7223	1695	9	.	.	.
7223	1696	1	As	as	IN
7223	1696	2	the	the	DT
7223	1696	3	fruit	fruit	NN
7223	1696	4	generally	generally	RB
7223	1696	5	gives	give	VBZ
7223	1696	6	a	a	DT
7223	1696	7	bad	bad	JJ
7223	1696	8	color	color	NN
7223	1696	9	,	,	,
7223	1696	10	you	-PRON-	PRP
7223	1696	11	must	must	MD
7223	1696	12	use	use	VB
7223	1696	13	cochineal	cochineal	NN
7223	1696	14	for	for	IN
7223	1696	15	the	the	DT
7223	1696	16	red	red	JJ
7223	1696	17	jellies	jelly	NNS
7223	1696	18	and	and	CC
7223	1696	19	a	a	DT
7223	1696	20	little	little	JJ
7223	1696	21	green	green	JJ
7223	1696	22	coloring	coloring	NN
7223	1696	23	for	for	IN
7223	1696	24	gooseberry	gooseberry	NNP
7223	1696	25	jellies	jelly	NNS
7223	1696	26	.	.	.
7223	1697	1	The	the	DT
7223	1697	2	gelatine	gelatine	NN
7223	1697	3	is	be	VBZ
7223	1697	4	of	of	IN
7223	1697	5	course	course	NN
7223	1697	6	melted	melt	VBN
7223	1697	7	in	in	IN
7223	1697	8	the	the	DT
7223	1697	9	fruit	fruit	NN
7223	1697	10	puree	puree	NN
7223	1697	11	and	and	CC
7223	1697	12	all	all	DT
7223	1697	13	turned	turn	VBD
7223	1697	14	into	into	IN
7223	1697	15	a	a	DT
7223	1697	16	mold	mold	NN
7223	1697	17	.	.	.
7223	1698	1	You	-PRON-	PRP
7223	1698	2	can	can	MD
7223	1698	3	make	make	VB
7223	1698	4	your	-PRON-	PRP$
7223	1698	5	own	own	JJ
7223	1698	6	green	green	JJ
7223	1698	7	coloring	coloring	NN
7223	1698	8	in	in	IN
7223	1698	9	this	this	DT
7223	1698	10	way	way	NN
7223	1698	11	.	.	.
7223	1699	1	Pick	pick	VB
7223	1699	2	a	a	DT
7223	1699	3	pound	pound	NN
7223	1699	4	of	of	IN
7223	1699	5	spinach	spinach	NN
7223	1699	6	,	,	,
7223	1699	7	throwing	throw	VBG
7223	1699	8	away	away	RP
7223	1699	9	the	the	DT
7223	1699	10	stalks	stalk	NNS
7223	1699	11	and	and	CC
7223	1699	12	midrib	midrib	NNP
7223	1699	13	.	.	.
7223	1700	1	Put	put	VB
7223	1700	2	it	-PRON-	PRP
7223	1700	3	on	on	RP
7223	1700	4	in	in	IN
7223	1700	5	a	a	DT
7223	1700	6	pan	pan	NN
7223	1700	7	with	with	IN
7223	1700	8	a	a	DT
7223	1700	9	little	little	JJ
7223	1700	10	salt	salt	NN
7223	1700	11	and	and	CC
7223	1700	12	keep	keep	VB
7223	1700	13	the	the	DT
7223	1700	14	cover	cover	NN
7223	1700	15	down	down	RP
7223	1700	16	.	.	.
7223	1701	1	Let	let	VB
7223	1701	2	it	-PRON-	PRP
7223	1701	3	boil	boil	VB
7223	1701	4	for	for	IN
7223	1701	5	twelve	twelve	CD
7223	1701	6	minutes	minute	NNS
7223	1701	7	.	.	.
7223	1702	1	Then	then	RB
7223	1702	2	put	put	VB
7223	1702	3	a	a	DT
7223	1702	4	fine	fine	JJ
7223	1702	5	sieve	sieve	NN
7223	1702	6	over	over	IN
7223	1702	7	a	a	DT
7223	1702	8	basin	basin	NN
7223	1702	9	and	and	CC
7223	1702	10	pour	pour	VB
7223	1702	11	the	the	DT
7223	1702	12	spinach	spinach	NN
7223	1702	13	water	water	NN
7223	1702	14	through	through	IN
7223	1702	15	it	-PRON-	PRP
7223	1702	16	.	.	.
7223	1703	1	Strain	strain	VB
7223	1703	2	the	the	DT
7223	1703	3	spinach	spinach	NN
7223	1703	4	water	water	NN
7223	1703	5	once	once	RB
7223	1703	6	or	or	CC
7223	1703	7	twice	twice	RB
7223	1703	8	through	through	IN
7223	1703	9	muslin	muslin	NNP
7223	1703	10	;	;	:
7223	1703	11	it	-PRON-	PRP
7223	1703	12	will	will	MD
7223	1703	13	be	be	VB
7223	1703	14	a	a	DT
7223	1703	15	good	good	JJ
7223	1703	16	color	color	NN
7223	1703	17	and	and	CC
7223	1703	18	will	will	MD
7223	1703	19	keep	keep	VB
7223	1703	20	some	some	DT
7223	1703	21	time	time	NN
7223	1703	22	.	.	.
7223	1704	1	Orange	Orange	NNP
7223	1704	2	and	and	CC
7223	1704	3	lemon	lemon	NN
7223	1704	4	jellies	jelly	NNS
7223	1704	5	are	be	VBP
7223	1704	6	much	much	RB
7223	1704	7	more	more	RBR
7223	1704	8	wholesome	wholesome	JJ
7223	1704	9	when	when	WRB
7223	1704	10	made	make	VBN
7223	1704	11	at	at	IN
7223	1704	12	home	home	NN
7223	1704	13	than	than	IN
7223	1704	14	those	those	DT
7223	1704	15	made	make	VBN
7223	1704	16	from	from	IN
7223	1704	17	bought	bought	JJ
7223	1704	18	powders	powder	NNS
7223	1704	19	.	.	.
7223	1705	1	To	to	IN
7223	1705	2	the	the	DT
7223	1705	3	juice	juice	NN
7223	1705	4	of	of	IN
7223	1705	5	every	every	DT
7223	1705	6	six	six	CD
7223	1705	7	oranges	orange	VBZ
7223	1705	8	you	-PRON-	PRP
7223	1705	9	should	should	MD
7223	1705	10	add	add	VB
7223	1705	11	the	the	DT
7223	1705	12	juice	juice	NN
7223	1705	13	of	of	IN
7223	1705	14	one	one	CD
7223	1705	15	lemon	lemon	NN
7223	1705	16	,	,	,
7223	1705	17	and	and	CC
7223	1705	18	you	-PRON-	PRP
7223	1705	19	will	will	MD
7223	1705	20	procure	procure	VB
7223	1705	21	twice	twice	RB
7223	1705	22	as	as	RB
7223	1705	23	much	much	JJ
7223	1705	24	juice	juice	NN
7223	1705	25	from	from	IN
7223	1705	26	the	the	DT
7223	1705	27	fruit	fruit	NN
7223	1705	28	if	if	IN
7223	1705	29	,	,	,
7223	1705	30	just	just	RB
7223	1705	31	before	before	IN
7223	1705	32	you	-PRON-	PRP
7223	1705	33	squeeze	squeeze	VBP
7223	1705	34	it	-PRON-	PRP
7223	1705	35	,	,	,
7223	1705	36	you	-PRON-	PRP
7223	1705	37	let	let	VBP
7223	1705	38	it	-PRON-	PRP
7223	1705	39	soak	soak	VB
7223	1705	40	in	in	IN
7223	1705	41	hot	hot	JJ
7223	1705	42	water	water	NN
7223	1705	43	for	for	IN
7223	1705	44	three	three	CD
7223	1705	45	or	or	CC
7223	1705	46	four	four	CD
7223	1705	47	minutes	minute	NNS
7223	1705	48	.	.	.
7223	1706	1	[	[	-LRB-
7223	1706	2	_	_	NNP
7223	1706	3	Pour	Pour	NNP
7223	1706	4	la	la	NNP
7223	1706	5	Patrie	Patrie	NNP
7223	1706	6	_	_	NNP
7223	1706	7	.	.	.
7223	1706	8	]	]	-RRB-
7223	1707	1	STRAWBERRY	strawberry	JJ
7223	1707	2	FANCY	fancy	XX
7223	1707	3	Take	take	VB
7223	1707	4	a	a	DT
7223	1707	5	slice	slice	NN
7223	1707	6	or	or	CC
7223	1707	7	two	two	CD
7223	1707	8	of	of	IN
7223	1707	9	plain	plain	JJ
7223	1707	10	sponge	sponge	JJ
7223	1707	11	cake	cake	NN
7223	1707	12	and	and	CC
7223	1707	13	cut	cut	VBD
7223	1707	14	out	out	RP
7223	1707	15	rounds	round	NNS
7223	1707	16	two	two	CD
7223	1707	17	inches	inch	NNS
7223	1707	18	across	across	RB
7223	1707	19	.	.	.
7223	1708	1	Then	then	RB
7223	1708	2	whip	whip	VB
7223	1708	3	up	up	RP
7223	1708	4	in	in	IN
7223	1708	5	a	a	DT
7223	1708	6	basin	basin	NN
7223	1708	7	the	the	DT
7223	1708	8	whites	white	NNS
7223	1708	9	only	only	RB
7223	1708	10	of	of	IN
7223	1708	11	four	four	CD
7223	1708	12	eggs	egg	NNS
7223	1708	13	,	,	,
7223	1708	14	coloring	color	VBG
7223	1708	15	them	-PRON-	PRP
7223	1708	16	with	with	IN
7223	1708	17	the	the	DT
7223	1708	18	thinner	thin	JJR
7223	1708	19	part	part	NN
7223	1708	20	of	of	IN
7223	1708	21	strawberry	strawberry	NNP
7223	1708	22	jam	jam	NNP
7223	1708	23	.	.	.
7223	1709	1	As	as	IN
7223	1709	2	a	a	DT
7223	1709	3	rule	rule	NN
7223	1709	4	this	this	DT
7223	1709	5	jam	jam	NN
7223	1709	6	is	be	VBZ
7223	1709	7	not	not	RB
7223	1709	8	red	red	JJ
7223	1709	9	enough	enough	RB
7223	1709	10	,	,	,
7223	1709	11	and	and	CC
7223	1709	12	you	-PRON-	PRP
7223	1709	13	must	must	MD
7223	1709	14	add	add	VB
7223	1709	15	a	a	DT
7223	1709	16	little	little	JJ
7223	1709	17	cochineal	cochineal	NN
7223	1709	18	.	.	.
7223	1710	1	Put	put	VB
7223	1710	2	the	the	DT
7223	1710	3	pink	pink	JJ
7223	1710	4	mixture	mixture	NN
7223	1710	5	in	in	IN
7223	1710	6	high	high	JJ
7223	1710	7	piles	pile	NNS
7223	1710	8	on	on	IN
7223	1710	9	the	the	DT
7223	1710	10	cakes	cake	NNS
7223	1710	11	.	.	.
7223	1711	1	[	[	-LRB-
7223	1711	2	_	_	NNP
7223	1711	3	Pour	Pour	NNP
7223	1711	4	la	la	NNP
7223	1711	5	Patrie	Patrie	NNP
7223	1711	6	.	.	.
7223	1711	7	_	_	NNP
7223	1711	8	]	]	-RRB-
7223	1711	9	PINK	PINK	NNP
7223	1711	10	RICE	rice	NN
7223	1711	11	This	this	DT
7223	1711	12	sweet	sweet	JJ
7223	1711	13	is	be	VBZ
7223	1711	14	liked	like	VBN
7223	1711	15	by	by	IN
7223	1711	16	children	child	NNS
7223	1711	17	who	who	WP
7223	1711	18	are	be	VBP
7223	1711	19	tired	tired	JJ
7223	1711	20	of	of	IN
7223	1711	21	rice	rice	NN
7223	1711	22	pudding	pudding	NN
7223	1711	23	.	.	.
7223	1712	1	Boil	boil	VB
7223	1712	2	your	-PRON-	PRP$
7223	1712	3	rice	rice	NN
7223	1712	4	and	and	CC
7223	1712	5	when	when	WRB
7223	1712	6	tender	tender	NN
7223	1712	7	mix	mix	NN
7223	1712	8	in	in	RP
7223	1712	9	with	with	IN
7223	1712	10	it	-PRON-	PRP
7223	1712	11	the	the	DT
7223	1712	12	juice	juice	NN
7223	1712	13	of	of	IN
7223	1712	14	a	a	DT
7223	1712	15	boiled	boil	VBN
7223	1712	16	beetroot	beetroot	NN
7223	1712	17	to	to	TO
7223	1712	18	which	which	WDT
7223	1712	19	some	some	DT
7223	1712	20	sugar	sugar	NN
7223	1712	21	has	have	VBZ
7223	1712	22	been	be	VBN
7223	1712	23	added	add	VBN
7223	1712	24	.	.	.
7223	1713	1	Turn	turn	VB
7223	1713	2	it	-PRON-	PRP
7223	1713	3	into	into	IN
7223	1713	4	a	a	DT
7223	1713	5	mold	mold	NN
7223	1713	6	and	and	CC
7223	1713	7	when	when	WRB
7223	1713	8	cold	cold	JJ
7223	1713	9	remove	remove	VBP
7223	1713	10	it	-PRON-	PRP
7223	1713	11	and	and	CC
7223	1713	12	serve	serve	VB
7223	1713	13	it	-PRON-	PRP
7223	1713	14	with	with	IN
7223	1713	15	a	a	DT
7223	1713	16	spoonful	spoonful	NN
7223	1713	17	of	of	IN
7223	1713	18	raspberry	raspberry	NN
7223	1713	19	preserve	preserve	VB
7223	1713	20	on	on	IN
7223	1713	21	the	the	DT
7223	1713	22	top	top	NN
7223	1713	23	or	or	CC
7223	1713	24	with	with	IN
7223	1713	25	some	some	DT
7223	1713	26	red	red	JJ
7223	1713	27	plums	plum	NNS
7223	1713	28	round	round	IN
7223	1713	29	it	-PRON-	PRP
7223	1713	30	.	.	.
7223	1714	1	[	[	-LRB-
7223	1714	2	_	_	NNP
7223	1714	3	Pour	Pour	NNP
7223	1714	4	la	la	NNP
7223	1714	5	Patrie	Patrie	NNP
7223	1714	6	.	.	.
7223	1714	7	_	_	NNP
7223	1714	8	]	]	-RRB-
7223	1714	9	MILITARY	MILITARY	NNP
7223	1714	10	PRUNES	PRUNES	NNP
7223	1714	11	Take	take	VBP
7223	1714	12	some	some	DT
7223	1714	13	of	of	IN
7223	1714	14	the	the	DT
7223	1714	15	best	good	JJS
7223	1714	16	French	french	JJ
7223	1714	17	preserved	preserve	VBN
7223	1714	18	prunes	prune	NNS
7223	1714	19	,	,	,
7223	1714	20	and	and	CC
7223	1714	21	remove	remove	VB
7223	1714	22	the	the	DT
7223	1714	23	stones	stone	NNS
7223	1714	24	.	.	.
7223	1715	1	Soak	soak	VB
7223	1715	2	them	-PRON-	PRP
7223	1715	3	in	in	IN
7223	1715	4	orange	orange	JJ
7223	1715	5	curaçoa	curaçoa	NNP
7223	1715	6	for	for	IN
7223	1715	7	as	as	RB
7223	1715	8	long	long	RB
7223	1715	9	a	a	DT
7223	1715	10	time	time	NN
7223	1715	11	as	as	IN
7223	1715	12	you	-PRON-	PRP
7223	1715	13	have	have	VBP
7223	1715	14	at	at	IN
7223	1715	15	your	-PRON-	PRP$
7223	1715	16	disposal	disposal	NN
7223	1715	17	.	.	.
7223	1716	1	Then	then	RB
7223	1716	2	replace	replace	VB
7223	1716	3	each	each	DT
7223	1716	4	stone	stone	NN
7223	1716	5	by	by	IN
7223	1716	6	a	a	DT
7223	1716	7	blanched	blanch	VBN
7223	1716	8	almond	almond	NN
7223	1716	9	,	,	,
7223	1716	10	and	and	CC
7223	1716	11	place	place	VB
7223	1716	12	the	the	DT
7223	1716	13	prunes	prune	NNS
7223	1716	14	in	in	IN
7223	1716	15	small	small	JJ
7223	1716	16	crystal	crystal	NN
7223	1716	17	dishes	dish	NNS
7223	1716	18	.	.	.
7223	1717	1	[	[	-LRB-
7223	1717	2	_	_	NNP
7223	1717	3	Pour	Pour	NNP
7223	1717	4	la	la	NNP
7223	1717	5	Patrie	Patrie	NNP
7223	1717	6	.	.	.
7223	1717	7	_	_	NNP
7223	1717	8	]	]	-RRB-
7223	1717	9	MADELINE	MADELINE	NNP
7223	1717	10	CHERRIES	cherry	NNS
7223	1717	11	Take	take	VBP
7223	1717	12	some	some	DT
7223	1717	13	Madeleine	Madeleine	NNP
7223	1717	14	cakes	cake	NNS
7223	1717	15	and	and	CC
7223	1717	16	scoop	scoop	VB
7223	1717	17	them	-PRON-	PRP
7223	1717	18	out	out	RP
7223	1717	19	to	to	TO
7223	1717	20	form	form	VB
7223	1717	21	baskets	basket	NNS
7223	1717	22	.	.	.
7223	1718	1	Fill	fill	VB
7223	1718	2	these	these	DT
7223	1718	3	with	with	IN
7223	1718	4	stoned	stone	VBN
7223	1718	5	cherries	cherry	NNS
7223	1718	6	both	both	CC
7223	1718	7	white	white	JJ
7223	1718	8	and	and	CC
7223	1718	9	black	black	JJ
7223	1718	10	that	that	IN
7223	1718	11	you	-PRON-	PRP
7223	1718	12	have	have	VBP
7223	1718	13	soaked	soak	VBN
7223	1718	14	in	in	IN
7223	1718	15	a	a	DT
7223	1718	16	good	good	JJ
7223	1718	17	liqueur	liqueur	NN
7223	1718	18	--	--	:
7223	1718	19	cherry	cherry	NN
7223	1718	20	brandy	brandy	NN
7223	1718	21	is	be	VBZ
7223	1718	22	the	the	DT
7223	1718	23	best	good	JJS
7223	1718	24	but	but	CC
7223	1718	25	you	-PRON-	PRP
7223	1718	26	may	may	MD
7223	1718	27	use	use	VB
7223	1718	28	maraschino	maraschino	NN
7223	1718	29	.	.	.
7223	1719	1	Place	place	NN
7223	1719	2	two	two	CD
7223	1719	3	long	long	JJ
7223	1719	4	strips	strip	NNS
7223	1719	5	of	of	IN
7223	1719	6	angelica	angelica	NNP
7223	1719	7	across	across	IN
7223	1719	8	the	the	DT
7223	1719	9	top	top	NN
7223	1719	10	and	and	CC
7223	1719	11	where	where	WRB
7223	1719	12	these	these	DT
7223	1719	13	intersect	intersect	VBP
7223	1719	14	a	a	DT
7223	1719	15	very	very	RB
7223	1719	16	fine	fine	JJ
7223	1719	17	stoned	stone	VBN
7223	1719	18	cherry	cherry	NN
7223	1719	19	.	.	.
7223	1720	1	[	[	-LRB-
7223	1720	2	_	_	NNP
7223	1720	3	Pour	Pour	NNP
7223	1720	4	la	la	NNP
7223	1720	5	Patrie	Patrie	NNP
7223	1720	6	.	.	.
7223	1720	7	_	_	NNP
7223	1720	8	]	]	-RRB-
7223	1720	9	STRAWBERRY	STRAWBERRY	NNP
7223	1720	10	TARTLETS	TARTLETS	NNP
7223	1720	11	It	-PRON-	PRP
7223	1720	12	often	often	RB
7223	1720	13	happens	happen	VBZ
7223	1720	14	that	that	IN
7223	1720	15	you	-PRON-	PRP
7223	1720	16	have	have	VBP
7223	1720	17	among	among	IN
7223	1720	18	the	the	DT
7223	1720	19	strawberries	strawberry	NNS
7223	1720	20	a	a	DT
7223	1720	21	quantity	quantity	NN
7223	1720	22	that	that	WDT
7223	1720	23	are	be	VBP
7223	1720	24	not	not	RB
7223	1720	25	quite	quite	RB
7223	1720	26	good	good	JJ
7223	1720	27	enough	enough	RB
7223	1720	28	to	to	TO
7223	1720	29	be	be	VB
7223	1720	30	sent	send	VBN
7223	1720	31	to	to	IN
7223	1720	32	table	table	NN
7223	1720	33	as	as	IN
7223	1720	34	dessert	dessert	NN
7223	1720	35	,	,	,
7223	1720	36	and	and	CC
7223	1720	37	yet	yet	RB
7223	1720	38	not	not	RB
7223	1720	39	enough	enough	JJ
7223	1720	40	to	to	TO
7223	1720	41	make	make	VB
7223	1720	42	jam	jam	NN
7223	1720	43	of	of	IN
7223	1720	44	.	.	.
7223	1721	1	Put	put	VB
7223	1721	2	these	these	DT
7223	1721	3	strawberries	strawberry	NNS
7223	1721	4	on	on	RP
7223	1721	5	to	to	TO
7223	1721	6	heat	heat	VB
7223	1721	7	,	,	,
7223	1721	8	with	with	IN
7223	1721	9	some	some	DT
7223	1721	10	brown	brown	JJ
7223	1721	11	sugar	sugar	NN
7223	1721	12	,	,	,
7223	1721	13	and	and	CC
7223	1721	14	use	use	VB
7223	1721	15	them	-PRON-	PRP
7223	1721	16	to	to	TO
7223	1721	17	fill	fill	VB
7223	1721	18	small	small	JJ
7223	1721	19	pastry	pastry	NN
7223	1721	20	tartlets	tartlet	NNS
7223	1721	21	.	.	.
7223	1722	1	Pastry	pastry	NN
7223	1722	2	cases	case	NNS
7223	1722	3	can	can	MD
7223	1722	4	be	be	VB
7223	1722	5	bought	buy	VBN
7223	1722	6	for	for	IN
7223	1722	7	very	very	RB
7223	1722	8	little	little	JJ
7223	1722	9	at	at	IN
7223	1722	10	the	the	DT
7223	1722	11	confectioner	confectioner	NN
7223	1722	12	's	's	POS
7223	1722	13	.	.	.
7223	1723	1	Cover	cover	VB
7223	1723	2	the	the	DT
7223	1723	3	top	top	NN
7223	1723	4	of	of	IN
7223	1723	5	the	the	DT
7223	1723	6	tartlet	tartlet	NN
7223	1723	7	when	when	WRB
7223	1723	8	the	the	DT
7223	1723	9	strawberry	strawberry	NNP
7223	1723	10	conserve	conserve	VBP
7223	1723	11	is	be	VBZ
7223	1723	12	cold	cold	JJ
7223	1723	13	with	with	IN
7223	1723	14	whipped	whip	VBN
7223	1723	15	cream	cream	NN
7223	1723	16	.	.	.
7223	1724	1	[	[	-LRB-
7223	1724	2	_	_	NNP
7223	1724	3	Pour	Pour	NNP
7223	1724	4	la	la	NNP
7223	1724	5	Patrie	Patrie	NNP
7223	1724	6	.	.	.
7223	1724	7	_	_	NNP
7223	1724	8	]	]	-RRB-
7223	1724	9	MADEIRA	madeira	NN
7223	1724	10	EGGS	EGGS	NNP
7223	1724	11	OR	or	CC
7223	1724	12	OEUFS	OEUFS	NNP
7223	1724	13	À	À	NNP
7223	1724	14	LA	LA	NNP
7223	1724	15	GRAND'MÈRE	grand'mère	NN
7223	1724	16	Break	break	VB
7223	1724	17	the	the	DT
7223	1724	18	yolk	yolk	NN
7223	1724	19	of	of	IN
7223	1724	20	an	an	DT
7223	1724	21	egg	egg	NN
7223	1724	22	in	in	IN
7223	1724	23	a	a	DT
7223	1724	24	basin	basin	NN
7223	1724	25	and	and	CC
7223	1724	26	be	be	VB
7223	1724	27	sure	sure	JJ
7223	1724	28	that	that	IN
7223	1724	29	it	-PRON-	PRP
7223	1724	30	is	be	VBZ
7223	1724	31	very	very	RB
7223	1724	32	fresh	fresh	JJ
7223	1724	33	;	;	:
7223	1724	34	beat	beat	VB
7223	1724	35	it	-PRON-	PRP
7223	1724	36	up	up	RP
7223	1724	37	,	,	,
7223	1724	38	adding	add	VBG
7223	1724	39	a	a	DT
7223	1724	40	little	little	RB
7223	1724	41	powdered	powdered	JJ
7223	1724	42	sugar	sugar	NN
7223	1724	43	,	,	,
7223	1724	44	and	and	CC
7223	1724	45	then	then	RB
7223	1724	46	,	,	,
7223	1724	47	drop	drop	VB
7223	1724	48	by	by	IN
7223	1724	49	drop	drop	NN
7223	1724	50	,	,	,
7223	1724	51	enough	enough	JJ
7223	1724	52	of	of	IN
7223	1724	53	the	the	DT
7223	1724	54	best	good	JJS
7223	1724	55	Madeira	madeira	NN
7223	1724	56	to	to	TO
7223	1724	57	give	give	VB
7223	1724	58	it	-PRON-	PRP
7223	1724	59	a	a	DT
7223	1724	60	strong	strong	JJ
7223	1724	61	flavor	flavor	NN
7223	1724	62	.	.	.
7223	1725	1	This	this	DT
7223	1725	2	makes	make	VBZ
7223	1725	3	a	a	DT
7223	1725	4	nice	nice	JJ
7223	1725	5	sweet	sweet	JJ
7223	1725	6	served	serve	VBN
7223	1725	7	in	in	IN
7223	1725	8	glass	glass	NN
7223	1725	9	cups	cup	NNS
7223	1725	10	and	and	CC
7223	1725	11	it	-PRON-	PRP
7223	1725	12	is	be	VBZ
7223	1725	13	besides	besides	IN
7223	1725	14	very	very	RB
7223	1725	15	good	good	JJ
7223	1725	16	for	for	IN
7223	1725	17	sore	sore	JJ
7223	1725	18	throats	throat	NNS
7223	1725	19	.	.	.
7223	1726	1	[	[	-LRB-
7223	1726	2	_	_	NNP
7223	1726	3	Pour	Pour	NNP
7223	1726	4	la	la	NNP
7223	1726	5	Patrie	Patrie	NNP
7223	1726	6	.	.	.
7223	1726	7	_	_	NNP
7223	1726	8	]	]	-RRB-
7223	1726	9	BUTTERFLIES	BUTTERFLIES	NNP
7223	1726	10	You	-PRON-	PRP
7223	1726	11	will	will	MD
7223	1726	12	get	get	VB
7223	1726	13	at	at	IN
7223	1726	14	the	the	DT
7223	1726	15	confectioner	confectioner	NN
7223	1726	16	's	's	POS
7223	1726	17	small	small	JJ
7223	1726	18	round	round	JJ
7223	1726	19	cakes	cake	NNS
7223	1726	20	that	that	WDT
7223	1726	21	are	be	VBP
7223	1726	22	smooth	smooth	JJ
7223	1726	23	on	on	IN
7223	1726	24	the	the	DT
7223	1726	25	top	top	NN
7223	1726	26	;	;	:
7223	1726	27	they	-PRON-	PRP
7223	1726	28	are	be	VBP
7223	1726	29	plain	plain	JJ
7223	1726	30	,	,	,
7223	1726	31	and	and	CC
7223	1726	32	are	be	VBP
7223	1726	33	about	about	RB
7223	1726	34	two	two	CD
7223	1726	35	and	and	CC
7223	1726	36	one	one	CD
7223	1726	37	-	-	HYPH
7223	1726	38	half	half	NN
7223	1726	39	inches	inch	NNS
7223	1726	40	across	across	RB
7223	1726	41	.	.	.
7223	1727	1	Take	take	VB
7223	1727	2	one	one	CD
7223	1727	3	and	and	CC
7223	1727	4	cut	cut	VBD
7223	1727	5	it	-PRON-	PRP
7223	1727	6	in	in	IN
7223	1727	7	halves	half	NNS
7223	1727	8	,	,	,
7223	1727	9	separating	separate	VBG
7223	1727	10	the	the	DT
7223	1727	11	top	top	NN
7223	1727	12	from	from	IN
7223	1727	13	the	the	DT
7223	1727	14	bottom	bottom	NN
7223	1727	15	.	.	.
7223	1728	1	Cut	cut	VB
7223	1728	2	the	the	DT
7223	1728	3	top	top	JJ
7223	1728	4	pieces	piece	NNS
7223	1728	5	right	right	RB
7223	1728	6	across	across	RB
7223	1728	7	;	;	:
7223	1728	8	you	-PRON-	PRP
7223	1728	9	have	have	VBP
7223	1728	10	now	now	RB
7223	1728	11	two	two	CD
7223	1728	12	half	half	JJ
7223	1728	13	moons	moon	NNS
7223	1728	14	.	.	.
7223	1729	1	Put	put	VB
7223	1729	2	some	some	DT
7223	1729	3	honey	honey	NN
7223	1729	4	along	along	IN
7223	1729	5	the	the	DT
7223	1729	6	one	one	CD
7223	1729	7	straight	straight	JJ
7223	1729	8	edge	edge	NN
7223	1729	9	of	of	IN
7223	1729	10	each	each	DT
7223	1729	11	half	half	JJ
7223	1729	12	moon	moon	NN
7223	1729	13	and	and	CC
7223	1729	14	stick	stick	VB
7223	1729	15	it	-PRON-	PRP
7223	1729	16	by	by	IN
7223	1729	17	that	that	DT
7223	1729	18	on	on	IN
7223	1729	19	the	the	DT
7223	1729	20	lower	low	JJR
7223	1729	21	piece	piece	NN
7223	1729	22	of	of	IN
7223	1729	23	cake	cake	NN
7223	1729	24	,	,	,
7223	1729	25	a	a	DT
7223	1729	26	little	little	JJ
7223	1729	27	to	to	IN
7223	1729	28	one	one	CD
7223	1729	29	side	side	NN
7223	1729	30	.	.	.
7223	1730	1	Do	do	VB
7223	1730	2	the	the	DT
7223	1730	3	same	same	JJ
7223	1730	4	with	with	IN
7223	1730	5	the	the	DT
7223	1730	6	second	second	JJ
7223	1730	7	half	half	NN
7223	1730	8	moon	moon	NN
7223	1730	9	,	,	,
7223	1730	10	so	so	IN
7223	1730	11	that	that	IN
7223	1730	12	they	-PRON-	PRP
7223	1730	13	both	both	DT
7223	1730	14	stick	stick	VBP
7223	1730	15	up	up	RP
7223	1730	16	,	,	,
7223	1730	17	not	not	RB
7223	1730	18	unlike	unlike	IN
7223	1730	19	wings	wing	NNS
7223	1730	20	.	.	.
7223	1731	1	Fill	fill	VB
7223	1731	2	the	the	DT
7223	1731	3	space	space	NN
7223	1731	4	between	between	IN
7223	1731	5	with	with	IN
7223	1731	6	a	a	DT
7223	1731	7	thick	thick	JJ
7223	1731	8	mixture	mixture	NN
7223	1731	9	of	of	IN
7223	1731	10	chopped	chop	VBN
7223	1731	11	almonds	almond	NNS
7223	1731	12	rolled	roll	VBN
7223	1731	13	in	in	IN
7223	1731	14	honey	honey	NN
7223	1731	15	,	,	,
7223	1731	16	and	and	CC
7223	1731	17	place	place	VB
7223	1731	18	two	two	CD
7223	1731	19	strips	strip	NNS
7223	1731	20	of	of	IN
7223	1731	21	angelica	angelica	NNP
7223	1731	22	poking	poke	VBG
7223	1731	23	forward	forward	RB
7223	1731	24	to	to	TO
7223	1731	25	suggest	suggest	VB
7223	1731	26	antennae	antennae	RB
7223	1731	27	.	.	.
7223	1732	1	A	a	DT
7223	1732	2	good	good	JJ
7223	1732	3	nougat	nougat	NNS
7223	1732	4	will	will	MD
7223	1732	5	answer	answer	VB
7223	1732	6	instead	instead	RB
7223	1732	7	of	of	IN
7223	1732	8	the	the	DT
7223	1732	9	honey	honey	NN
7223	1732	10	.	.	.
7223	1733	1	[	[	-LRB-
7223	1733	2	_	_	NNP
7223	1733	3	Pour	Pour	NNP
7223	1733	4	la	la	NNP
7223	1733	5	Patrie	Patrie	NNP
7223	1733	6	_	_	NNP
7223	1733	7	.	.	.
7223	1733	8	]	]	-RRB-
7223	1734	1	CHERRY	cherry	NN
7223	1734	2	AND	and	CC
7223	1734	3	STRAWBERRY	strawberry	NN
7223	1734	4	COMPOTE	compote	NN
7223	1734	5	Take	take	VBP
7223	1734	6	half	half	PDT
7223	1734	7	a	a	DT
7223	1734	8	pint	pint	NN
7223	1734	9	of	of	IN
7223	1734	10	rich	rich	JJ
7223	1734	11	cream	cream	NN
7223	1734	12	and	and	CC
7223	1734	13	mix	mix	VB
7223	1734	14	with	with	IN
7223	1734	15	it	-PRON-	PRP
7223	1734	16	a	a	DT
7223	1734	17	small	small	JJ
7223	1734	18	glassful	glassful	NN
7223	1734	19	of	of	IN
7223	1734	20	Madeira	madeira	NN
7223	1734	21	wine	wine	NN
7223	1734	22	or	or	CC
7223	1734	23	of	of	IN
7223	1734	24	good	good	JJ
7223	1734	25	brandy	brandy	NN
7223	1734	26	.	.	.
7223	1735	1	Pick	pick	VB
7223	1735	2	over	over	IN
7223	1735	3	some	some	DT
7223	1735	4	fine	fine	JJ
7223	1735	5	cherries	cherry	NNS
7223	1735	6	and	and	CC
7223	1735	7	strawberries	strawberry	NNS
7223	1735	8	,	,	,
7223	1735	9	stoning	stone	VBG
7223	1735	10	the	the	DT
7223	1735	11	cherries	cherry	NNS
7223	1735	12	,	,	,
7223	1735	13	and	and	CC
7223	1735	14	taking	take	VBG
7223	1735	15	out	out	RP
7223	1735	16	the	the	DT
7223	1735	17	little	little	JJ
7223	1735	18	center	center	NN
7223	1735	19	piece	piece	NN
7223	1735	20	of	of	IN
7223	1735	21	each	each	DT
7223	1735	22	strawberry	strawberry	NN
7223	1735	23	that	that	WDT
7223	1735	24	is	be	VBZ
7223	1735	25	attached	attach	VBN
7223	1735	26	to	to	IN
7223	1735	27	the	the	DT
7223	1735	28	stalk	stalk	NN
7223	1735	29	.	.	.
7223	1736	1	Lay	lay	VB
7223	1736	2	your	-PRON-	PRP$
7223	1736	3	fruit	fruit	NN
7223	1736	4	in	in	IN
7223	1736	5	a	a	DT
7223	1736	6	shallow	shallow	JJ
7223	1736	7	dish	dish	NN
7223	1736	8	and	and	CC
7223	1736	9	cover	cover	VB
7223	1736	10	it	-PRON-	PRP
7223	1736	11	with	with	IN
7223	1736	12	the	the	DT
7223	1736	13	liquor	liquor	NN
7223	1736	14	and	and	CC
7223	1736	15	serve	serve	VB
7223	1736	16	with	with	IN
7223	1736	17	the	the	DT
7223	1736	18	long	long	JJ
7223	1736	19	sponge	sponge	NN
7223	1736	20	biscuits	biscuit	NNS
7223	1736	21	known	know	VBN
7223	1736	22	as	as	IN
7223	1736	23	"	"	``
7223	1736	24	langues	langues	NNP
7223	1736	25	de	de	FW
7223	1736	26	chat	chat	NNP
7223	1736	27	"	"	''
7223	1736	28	(	(	-LRB-
7223	1736	29	Savoy	Savoy	NNP
7223	1736	30	fingers	finger	NNS
7223	1736	31	)	)	-RRB-
7223	1736	32	.	.	.
7223	1737	1	[	[	-LRB-
7223	1737	2	_	_	NNP
7223	1737	3	Amitie	Amitie	NNP
7223	1737	4	aux	aux	NNP
7223	1737	5	Anglais	Anglais	NNP
7223	1737	6	.	.	.
7223	1737	7	_	_	NNP
7223	1737	8	]	]	-RRB-
7223	1737	9	CHOCOLATE	CHOCOLATE	NNP
7223	1737	10	CUSTARD	CUSTARD	NNP
7223	1737	11	To	to	TO
7223	1737	12	make	make	VB
7223	1737	13	a	a	DT
7223	1737	14	nice	nice	JJ
7223	1737	15	sweet	sweet	JJ
7223	1737	16	in	in	IN
7223	1737	17	a	a	DT
7223	1737	18	few	few	JJ
7223	1737	19	minutes	minute	NNS
7223	1737	20	can	can	MD
7223	1737	21	be	be	VB
7223	1737	22	easily	easily	RB
7223	1737	23	managed	manage	VBN
7223	1737	24	if	if	IN
7223	1737	25	you	-PRON-	PRP
7223	1737	26	follow	follow	VBP
7223	1737	27	this	this	DT
7223	1737	28	recipe	recipe	NN
7223	1737	29	.	.	.
7223	1738	1	Make	make	VB
7223	1738	2	a	a	DT
7223	1738	3	custard	custard	NN
7223	1738	4	of	of	IN
7223	1738	5	rich	rich	JJ
7223	1738	6	milk	milk	NN
7223	1738	7	and	and	CC
7223	1738	8	yolks	yolk	NNS
7223	1738	9	of	of	IN
7223	1738	10	eggs	egg	NNS
7223	1738	11	,	,	,
7223	1738	12	sweeten	sweeten	VB
7223	1738	13	it	-PRON-	PRP
7223	1738	14	with	with	IN
7223	1738	15	sugar	sugar	NN
7223	1738	16	,	,	,
7223	1738	17	flavored	flavor	VBN
7223	1738	18	with	with	IN
7223	1738	19	vanilla	vanilla	NN
7223	1738	20	,	,	,
7223	1738	21	and	and	CC
7223	1738	22	if	if	IN
7223	1738	23	you	-PRON-	PRP
7223	1738	24	have	have	VBP
7223	1738	25	a	a	DT
7223	1738	26	little	little	JJ
7223	1738	27	cream	cream	NN
7223	1738	28	add	add	VB
7223	1738	29	that	that	WDT
7223	1738	30	also	also	RB
7223	1738	31	.	.	.
7223	1739	1	Then	then	RB
7223	1739	2	grate	grate	VB
7223	1739	3	down	down	RP
7223	1739	4	some	some	DT
7223	1739	5	of	of	IN
7223	1739	6	the	the	DT
7223	1739	7	best	good	JJS
7223	1739	8	chocolate	chocolate	NN
7223	1739	9	,	,	,
7223	1739	10	as	as	RB
7223	1739	11	finely	finely	RB
7223	1739	12	as	as	IN
7223	1739	13	you	-PRON-	PRP
7223	1739	14	can	can	MD
7223	1739	15	,	,	,
7223	1739	16	rub	rub	VB
7223	1739	17	it	-PRON-	PRP
7223	1739	18	through	through	IN
7223	1739	19	coarse	coarse	JJ
7223	1739	20	muslin	muslin	NN
7223	1739	21	so	so	IN
7223	1739	22	that	that	IN
7223	1739	23	it	-PRON-	PRP
7223	1739	24	is	be	VBZ
7223	1739	25	a	a	DT
7223	1739	26	fine	fine	JJ
7223	1739	27	powder	powder	NN
7223	1739	28	.	.	.
7223	1740	1	Stir	stir	VB
7223	1740	2	this	this	DT
7223	1740	3	with	with	IN
7223	1740	4	your	-PRON-	PRP$
7223	1740	5	custard	custard	NN
7223	1740	6	,	,	,
7223	1740	7	always	always	RB
7223	1740	8	stirring	stir	VBG
7223	1740	9	one	one	CD
7223	1740	10	way	way	NN
7223	1740	11	so	so	IN
7223	1740	12	that	that	IN
7223	1740	13	no	no	DT
7223	1740	14	bubbles	bubble	NNS
7223	1740	15	of	of	IN
7223	1740	16	air	air	NN
7223	1740	17	get	get	VBP
7223	1740	18	in	in	RP
7223	1740	19	.	.	.
7223	1741	1	When	when	WRB
7223	1741	2	you	-PRON-	PRP
7223	1741	3	have	have	VBP
7223	1741	4	got	get	VBN
7223	1741	5	a	a	DT
7223	1741	6	thick	thick	JJ
7223	1741	7	consistency	consistency	NN
7223	1741	8	like	like	IN
7223	1741	9	rich	rich	JJ
7223	1741	10	cream	cream	NN
7223	1741	11	,	,	,
7223	1741	12	pour	pour	VB
7223	1741	13	the	the	DT
7223	1741	14	mixture	mixture	NN
7223	1741	15	into	into	IN
7223	1741	16	paper	paper	NN
7223	1741	17	or	or	CC
7223	1741	18	china	china	NNP
7223	1741	19	cases	case	NNS
7223	1741	20	,	,	,
7223	1741	21	sprinkle	sprinkle	VBP
7223	1741	22	over	over	IN
7223	1741	23	the	the	DT
7223	1741	24	tops	top	NNS
7223	1741	25	with	with	IN
7223	1741	26	chopped	chop	VBN
7223	1741	27	almonds	almond	NNS
7223	1741	28	.	.	.
7223	1742	1	There	there	EX
7223	1742	2	is	be	VBZ
7223	1742	3	no	no	DT
7223	1742	4	cooking	cooking	NN
7223	1742	5	required	require	VBN
7223	1742	6	.	.	.
7223	1743	1	GOOSEBERRY	gooseberry	NN
7223	1743	2	CREAM	cream	NN
7223	1743	3	WITHOUT	without	IN
7223	1743	4	CREAM	CREAM	NNS
7223	1743	5	Take	take	VB
7223	1743	6	your	-PRON-	PRP$
7223	1743	7	gooseberries	gooseberry	NNS
7223	1743	8	and	and	CC
7223	1743	9	wash	wash	VB
7223	1743	10	them	-PRON-	PRP
7223	1743	11	well	well	RB
7223	1743	12	,	,	,
7223	1743	13	cut	cut	VBD
7223	1743	14	off	off	RP
7223	1743	15	the	the	DT
7223	1743	16	stalk	stalk	NN
7223	1743	17	and	and	CC
7223	1743	18	the	the	DT
7223	1743	19	black	black	JJ
7223	1743	20	tip	tip	NN
7223	1743	21	of	of	IN
7223	1743	22	each	each	DT
7223	1743	23	.	.	.
7223	1744	1	Stew	stew	VB
7223	1744	2	them	-PRON-	PRP
7223	1744	3	with	with	IN
7223	1744	4	sugar	sugar	NN
7223	1744	5	till	till	IN
7223	1744	6	they	-PRON-	PRP
7223	1744	7	are	be	VBP
7223	1744	8	tender	tender	JJ
7223	1744	9	,	,	,
7223	1744	10	just	just	RB
7223	1744	11	covered	cover	VBN
7223	1744	12	in	in	IN
7223	1744	13	water	water	NN
7223	1744	14	.	.	.
7223	1745	1	Do	do	VB
7223	1745	2	not	not	RB
7223	1745	3	let	let	VB
7223	1745	4	them	-PRON-	PRP
7223	1745	5	burn	burn	VB
7223	1745	6	.	.	.
7223	1746	1	If	if	IN
7223	1746	2	you	-PRON-	PRP
7223	1746	3	have	have	VBP
7223	1746	4	not	not	RB
7223	1746	5	time	time	NN
7223	1746	6	to	to	TO
7223	1746	7	attend	attend	VB
7223	1746	8	to	to	IN
7223	1746	9	that	that	DT
7223	1746	10	put	put	VB
7223	1746	11	them	-PRON-	PRP
7223	1746	12	in	in	IN
7223	1746	13	the	the	DT
7223	1746	14	oven	oven	NN
7223	1746	15	in	in	IN
7223	1746	16	a	a	DT
7223	1746	17	shallow	shallow	JJ
7223	1746	18	dish	dish	NN
7223	1746	19	sprinkled	sprinkle	VBN
7223	1746	20	with	with	IN
7223	1746	21	brown	brown	JJ
7223	1746	22	sugar	sugar	NN
7223	1746	23	.	.	.
7223	1747	1	When	when	WRB
7223	1747	2	tender	tender	NN
7223	1747	3	rub	rub	VBD
7223	1747	4	them	-PRON-	PRP
7223	1747	5	through	through	IN
7223	1747	6	a	a	DT
7223	1747	7	fine	fine	JJ
7223	1747	8	sieve	sieve	NN
7223	1747	9	at	at	IN
7223	1747	10	least	least	RBS
7223	1747	11	twice	twice	RB
7223	1747	12	.	.	.
7223	1748	1	Flavor	flavor	NN
7223	1748	2	with	with	IN
7223	1748	3	a	a	DT
7223	1748	4	few	few	JJ
7223	1748	5	drops	drop	NNS
7223	1748	6	of	of	IN
7223	1748	7	lemon	lemon	NN
7223	1748	8	juice	juice	NN
7223	1748	9	,	,	,
7223	1748	10	and	and	CC
7223	1748	11	add	add	VB
7223	1748	12	sugar	sugar	NN
7223	1748	13	if	if	IN
7223	1748	14	required	require	VBN
7223	1748	15	.	.	.
7223	1749	1	Then	then	RB
7223	1749	2	beat	beat	VB
7223	1749	3	up	up	RP
7223	1749	4	a	a	DT
7223	1749	5	fresh	fresh	JJ
7223	1749	6	egg	egg	NN
7223	1749	7	in	in	IN
7223	1749	8	milk	milk	NN
7223	1749	9	and	and	CC
7223	1749	10	add	add	VB
7223	1749	11	as	as	RB
7223	1749	12	much	much	JJ
7223	1749	13	arrowroot	arrowroot	NN
7223	1749	14	or	or	CC
7223	1749	15	cornflour	cornflour	NN
7223	1749	16	as	as	IN
7223	1749	17	will	will	MD
7223	1749	18	lie	lie	VB
7223	1749	19	flat	flat	RB
7223	1749	20	in	in	IN
7223	1749	21	a	a	DT
7223	1749	22	salt	salt	NN
7223	1749	23	spoon	spoon	NN
7223	1749	24	.	.	.
7223	1750	1	Mix	mix	VB
7223	1750	2	the	the	DT
7223	1750	3	custard	custard	NN
7223	1750	4	with	with	IN
7223	1750	5	the	the	DT
7223	1750	6	gooseberries	gooseberry	NNS
7223	1750	7	,	,	,
7223	1750	8	pass	pass	VB
7223	1750	9	it	-PRON-	PRP
7223	1750	10	through	through	IN
7223	1750	11	the	the	DT
7223	1750	12	sieve	sieve	NN
7223	1750	13	once	once	RB
7223	1750	14	more	more	RBR
7223	1750	15	and	and	CC
7223	1750	16	serve	serve	VB
7223	1750	17	it	-PRON-	PRP
7223	1750	18	in	in	IN
7223	1750	19	a	a	DT
7223	1750	20	crystal	crystal	NN
7223	1750	21	bowl	bowl	NN
7223	1750	22	.	.	.
7223	1751	1	[	[	-LRB-
7223	1751	2	_	_	NNP
7223	1751	3	Mdlle	Mdlle	NNP
7223	1751	4	.	.	.
7223	1752	1	B	B	NNP
7223	1752	2	-	-	HYPH
7223	1752	3	M.	M.	NNP
7223	1752	4	_	_	NNP
7223	1752	5	]	]	-RRB-
7223	1752	6	CHOCOLATE	CHOCOLATE	NNP
7223	1752	7	PUDDINGS	pudding	NNS
7223	1752	8	Make	make	VBP
7223	1752	9	some	some	DT
7223	1752	10	Genoese	genoese	JJ
7223	1752	11	cake	cake	NN
7223	1752	12	mixture	mixture	NN
7223	1752	13	as	as	IN
7223	1752	14	you	-PRON-	PRP
7223	1752	15	would	would	MD
7223	1752	16	for	for	IN
7223	1752	17	a	a	DT
7223	1752	18	light	light	JJ
7223	1752	19	cake	cake	NN
7223	1752	20	,	,	,
7223	1752	21	and	and	CC
7223	1752	22	pour	pour	VB
7223	1752	23	it	-PRON-	PRP
7223	1752	24	into	into	IN
7223	1752	25	greased	grease	VBN
7223	1752	26	molds	mold	NNS
7223	1752	27	like	like	IN
7223	1752	28	cups	cup	NNS
7223	1752	29	.	.	.
7223	1753	1	You	-PRON-	PRP
7223	1753	2	can	can	MD
7223	1753	3	take	take	VB
7223	1753	4	the	the	DT
7223	1753	5	weight	weight	NN
7223	1753	6	of	of	IN
7223	1753	7	one	one	CD
7223	1753	8	egg	egg	NN
7223	1753	9	in	in	IN
7223	1753	10	dried	dry	VBN
7223	1753	11	flour	flour	NN
7223	1753	12	,	,	,
7223	1753	13	butter	butter	NN
7223	1753	14	,	,	,
7223	1753	15	and	and	CC
7223	1753	16	rather	rather	RB
7223	1753	17	less	less	JJR
7223	1753	18	of	of	IN
7223	1753	19	sugar	sugar	NN
7223	1753	20	.	.	.
7223	1754	1	Beat	beat	VB
7223	1754	2	the	the	DT
7223	1754	3	butter	butter	NN
7223	1754	4	and	and	CC
7223	1754	5	sugar	sugar	NN
7223	1754	6	together	together	RB
7223	1754	7	to	to	IN
7223	1754	8	a	a	DT
7223	1754	9	cream	cream	NN
7223	1754	10	,	,	,
7223	1754	11	sprinkle	sprinkle	VB
7223	1754	12	in	in	IN
7223	1754	13	the	the	DT
7223	1754	14	flour	flour	NN
7223	1754	15	,	,	,
7223	1754	16	stirring	stir	VBG
7223	1754	17	all	all	PDT
7223	1754	18	the	the	DT
7223	1754	19	time	time	NN
7223	1754	20	,	,	,
7223	1754	21	a	a	DT
7223	1754	22	pinch	pinch	NN
7223	1754	23	of	of	IN
7223	1754	24	salt	salt	NN
7223	1754	25	,	,	,
7223	1754	26	and	and	CC
7223	1754	27	then	then	RB
7223	1754	28	the	the	DT
7223	1754	29	beaten	beaten	JJ
7223	1754	30	egg	egg	NN
7223	1754	31	.	.	.
7223	1755	1	When	when	WRB
7223	1755	2	your	-PRON-	PRP$
7223	1755	3	little	little	JJ
7223	1755	4	cakes	cake	NNS
7223	1755	5	are	be	VBP
7223	1755	6	baked	bake	VBN
7223	1755	7	,	,	,
7223	1755	8	turn	turn	VB
7223	1755	9	them	-PRON-	PRP
7223	1755	10	out	out	IN
7223	1755	11	of	of	IN
7223	1755	12	the	the	DT
7223	1755	13	molds	mold	NNS
7223	1755	14	and	and	CC
7223	1755	15	when	when	WRB
7223	1755	16	cool	cool	JJ
7223	1755	17	turn	turn	VBP
7223	1755	18	them	-PRON-	PRP
7223	1755	19	upside	upside	RB
7223	1755	20	down	down	RB
7223	1755	21	and	and	CC
7223	1755	22	remove	remove	VB
7223	1755	23	the	the	DT
7223	1755	24	inside	inside	NN
7223	1755	25	,	,	,
7223	1755	26	leaving	leave	VBG
7223	1755	27	a	a	DT
7223	1755	28	deep	deep	JJ
7223	1755	29	hole	hole	NN
7223	1755	30	and	and	CC
7223	1755	31	a	a	DT
7223	1755	32	thin	thin	JJ
7223	1755	33	crust	crust	NN
7223	1755	34	all	all	DT
7223	1755	35	round	round	NN
7223	1755	36	.	.	.
7223	1756	1	Fill	fill	VB
7223	1756	2	up	up	RP
7223	1756	3	this	this	DT
7223	1756	4	hole	hole	NN
7223	1756	5	with	with	IN
7223	1756	6	the	the	DT
7223	1756	7	custard	custard	NN
7223	1756	8	and	and	CC
7223	1756	9	chocolate	chocolate	NN
7223	1756	10	as	as	IN
7223	1756	11	above	above	RB
7223	1756	12	,	,	,
7223	1756	13	and	and	CC
7223	1756	14	let	let	VB
7223	1756	15	it	-PRON-	PRP
7223	1756	16	grow	grow	VB
7223	1756	17	firm	firm	JJ
7223	1756	18	.	.	.
7223	1757	1	Then	then	RB
7223	1757	2	turn	turn	VB
7223	1757	3	the	the	DT
7223	1757	4	cases	case	NNS
7223	1757	5	right	right	JJ
7223	1757	6	way	way	NN
7223	1757	7	up	up	RB
7223	1757	8	and	and	CC
7223	1757	9	pour	pour	VB
7223	1757	10	over	over	IN
7223	1757	11	the	the	DT
7223	1757	12	top	top	NN
7223	1757	13	a	a	DT
7223	1757	14	sweet	sweet	JJ
7223	1757	15	cherry	cherry	NN
7223	1757	16	sauce	sauce	NN
7223	1757	17	.	.	.
7223	1758	1	You	-PRON-	PRP
7223	1758	2	may	may	MD
7223	1758	3	require	require	VB
7223	1758	4	the	the	DT
7223	1758	5	yolks	yolk	NNS
7223	1758	6	of	of	IN
7223	1758	7	two	two	CD
7223	1758	8	eggs	egg	NNS
7223	1758	9	to	to	TO
7223	1758	10	make	make	VB
7223	1758	11	the	the	DT
7223	1758	12	custard	custard	JJ
7223	1758	13	firm	firm	NN
7223	1758	14	.	.	.
7223	1759	1	[	[	-LRB-
7223	1759	2	_	_	NNP
7223	1759	3	Mdlle	Mdlle	NNP
7223	1759	4	.	.	.
7223	1760	1	B	B	NNP
7223	1760	2	-	-	HYPH
7223	1760	3	M.	M.	NNP
7223	1760	4	_	_	NNP
7223	1760	5	]	]	-RRB-
7223	1760	6	INDEX	INDEX	NNP
7223	1760	7	Anchovy	Anchovy	NNP
7223	1760	8	Biscuits	Biscuits	NNPS
7223	1760	9	"	"	``
7223	1760	10	Patties	Patties	NNPS
7223	1760	11	"	"	``
7223	1760	12	Rounds	round	NNS
7223	1760	13	"	"	''
7223	1760	14	Sandwiches	sandwich	VBZ
7223	1760	15	Anchovies	Anchovies	NNP
7223	1760	16	"	"	''
7223	1760	17	Mock	Mock	NNP
7223	1760	18	Apples	Apples	NNP
7223	1760	19	,	,	,
7223	1760	20	a	a	DT
7223	1760	21	new	new	JJ
7223	1760	22	dish	dish	NN
7223	1760	23	of	of	IN
7223	1760	24	Apples	Apples	NNPS
7223	1760	25	and	and	CC
7223	1760	26	Sausages	sausage	NNS
7223	1760	27	Artichokes	Artichokes	NNP
7223	1760	28	a	a	DT
7223	1760	29	la	la	FW
7223	1760	30	Vedette	Vedette	NNP
7223	1760	31	Artichokes	Artichokes	NNP
7223	1760	32	,	,	,
7223	1760	33	Brussels	Brussels	NNP
7223	1760	34	Asparagus	Asparagus	NNP
7223	1760	35	a	a	DT
7223	1760	36	l'Anvers	l'Anvers	NNP
7223	1760	37	Asparagus	Asparagus	NNP
7223	1760	38	,	,	,
7223	1760	39	To	to	IN
7223	1760	40	Cook	Cook	NNP
7223	1760	41	Aubergine	Aubergine	NNP
7223	1760	42	or	or	CC
7223	1760	43	Egg	Egg	NNP
7223	1760	44	Plant	Plant	NNP
7223	1760	45	Banana	Banana	NNP
7223	1760	46	Compote	Compote	NNP
7223	1760	47	Beans	Beans	NNPS
7223	1760	48	,	,	,
7223	1760	49	a	a	DT
7223	1760	50	Dish	dish	NN
7223	1760	51	of	of	IN
7223	1760	52	Haricot	Haricot	NNP
7223	1760	53	"	"	''
7223	1760	54	Broad	broad	JJ
7223	1760	55	,	,	,
7223	1760	56	in	in	IN
7223	1760	57	Sauce	Sauce	NNP
7223	1760	58	Beef	Beef	NNP
7223	1760	59	a	a	DT
7223	1760	60	la	la	FW
7223	1760	61	Bourguignonne	Bourguignonne	NNP
7223	1760	62	Beef	Beef	NNP
7223	1760	63	a	a	DT
7223	1760	64	la	la	FW
7223	1760	65	Mode	Mode	NNP
7223	1760	66	Beef	Beef	NNP
7223	1760	67	,	,	,
7223	1760	68	Blankenberg	Blankenberg	NNP
7223	1760	69	"	"	``
7223	1760	70	Caretaker	Caretaker	NNP
7223	1760	71	's	's	POS
7223	1760	72	"	"	``
7223	1760	73	Fillet	Fillet	NNP
7223	1760	74	of	of	IN
7223	1760	75	,	,	,
7223	1760	76	a	a	DT
7223	1760	77	la	la	FW
7223	1760	78	Brabanconne	Brabanconne	NNP
7223	1760	79	"	"	``
7223	1760	80	Roast	Roast	NNP
7223	1760	81	Rump	Rump	NNP
7223	1760	82	of	of	IN
7223	1760	83	,	,	,
7223	1760	84	Bordelaise	Bordelaise	NNP
7223	1760	85	Sauce	Sauce	NNP
7223	1760	86	"	"	''
7223	1760	87	Roasted	Roasted	NNP
7223	1760	88	Fillet	Fillet	NNP
7223	1760	89	of	of	IN
7223	1760	90	"	"	``
7223	1760	91	Stewed	Stewed	NNP
7223	1760	92	Beef	Beef	NNP
7223	1760	93	and	and	CC
7223	1760	94	Apricots	Apricots	NNP
7223	1760	95	Beef	Beef	NNP
7223	1760	96	Squares	Squares	NNPS
7223	1760	97	Brussels	Brussels	NNP
7223	1760	98	Sprouts	Sprouts	NNP
7223	1760	99	Boeuf	Boeuf	NNP
7223	1760	100	a	a	DT
7223	1760	101	la	la	FW
7223	1760	102	Flamande	Flamande	NNP
7223	1760	103	Bouchees	Bouchees	NNP
7223	1760	104	a	a	DT
7223	1760	105	la	la	FW
7223	1760	106	Reine	Reine	NNP
7223	1760	107	Brabant	Brabant	NNP
7223	1760	108	Pancake	Pancake	NNP
7223	1760	109	Burgundy	Burgundy	NNP
7223	1760	110	,	,	,
7223	1760	111	Hot	Hot	NNP
7223	1760	112	Butterflies	Butterflies	NNPS
7223	1760	113	Cabbage	Cabbage	NNP
7223	1760	114	,	,	,
7223	1760	115	Red	Red	NNP
7223	1760	116	Cabbage	Cabbage	NNP
7223	1760	117	and	and	CC
7223	1760	118	Potatoes	Potatoes	NNP
7223	1760	119	Cabbage	Cabbage	NNP
7223	1760	120	with	with	IN
7223	1760	121	Sausages	Sausages	NNPS
7223	1760	122	Cabbages	Cabbages	NNPS
7223	1760	123	,	,	,
7223	1760	124	Harlequin	Harlequin	NNP
7223	1760	125	Cake	Cake	NNP
7223	1760	126	,	,	,
7223	1760	127	Mocha	Mocha	NNP
7223	1760	128	Calf	Calf	NNP
7223	1760	129	's	's	POS
7223	1760	130	Liver	Liver	NNP
7223	1760	131	a	a	DT
7223	1760	132	la	la	NNP
7223	1760	133	Bourgeoise	Bourgeoise	NNP
7223	1760	134	Carbonade	Carbonade	NNP
7223	1760	135	,	,	,
7223	1760	136	Flemish	Flemish	NNP
7223	1760	137	Carbonade	Carbonade	NNP
7223	1760	138	of	of	IN
7223	1760	139	Flanders	Flanders	NNP
7223	1760	140	Carbonades	Carbonades	NNPS
7223	1760	141	done	do	VBN
7223	1760	142	with	with	IN
7223	1760	143	Beer	Beer	NNP
7223	1760	144	Carrots	Carrots	NNP
7223	1760	145	,	,	,
7223	1760	146	Belgian	belgian	JJ
7223	1760	147	"	"	``
7223	1760	148	Brussels	Brussels	NNP
7223	1760	149	"	"	``
7223	1760	150	Flemish	flemish	JJ
7223	1760	151	"	"	''
7223	1760	152	Stuffed	Stuffed	NNP
7223	1760	153	Carrots	Carrots	NNP
7223	1760	154	and	and	CC
7223	1760	155	Eggs	egg	NNS
7223	1760	156	Cauliflower	Cauliflower	NNP
7223	1760	157	a	a	DT
7223	1760	158	la	la	FW
7223	1760	159	Reine	Reine	NNP
7223	1760	160	Elizabeth	Elizabeth	NNP
7223	1760	161	Cauliflower	Cauliflower	NNP
7223	1760	162	and	and	CC
7223	1760	163	Shrimps	Shrimps	NNP
7223	1760	164	Cauliflower	Cauliflower	NNP
7223	1760	165	,	,	,
7223	1760	166	Dressed	dress	VBN
7223	1760	167	"	"	``
7223	1760	168	Stuffed	Stuffed	NNP
7223	1760	169	Celeris	Celeris	NNP
7223	1760	170	au	au	NNP
7223	1760	171	Lard	Lard	NNP
7223	1760	172	Cheese	Cheese	NNP
7223	1760	173	Fondants	Fondants	NNPS
7223	1760	174	Cheese	Cheese	NNP
7223	1760	175	Limpens	Limpens	NNPS
7223	1760	176	Cherry	Cherry	NNP
7223	1760	177	and	and	CC
7223	1760	178	Strawberry	Strawberry	NNP
7223	1760	179	Compote	Compote	NNP
7223	1760	180	Cherries	Cherries	NNPS
7223	1760	181	,	,	,
7223	1760	182	Madeline	Madeline	NNP
7223	1760	183	Chicken	Chicken	NNP
7223	1760	184	a	a	DT
7223	1760	185	la	la	FW
7223	1760	186	Max	Max	NNP
7223	1760	187	Chicory	Chicory	NNP
7223	1760	188	Chicory	Chicory	NNP
7223	1760	189	a	a	DT
7223	1760	190	la	la	NNP
7223	1760	191	Ferdinand	Ferdinand	NNP
7223	1760	192	Chicory	Chicory	NNP
7223	1760	193	and	and	CC
7223	1760	194	Ham	Ham	NNP
7223	1760	195	with	with	IN
7223	1760	196	Cheese	Cheese	NNP
7223	1760	197	Sauce	Sauce	NNP
7223	1760	198	Chicory	Chicory	NNP
7223	1760	199	,	,	,
7223	1760	200	Stuffed	Stuffed	NNP
7223	1760	201	Children	Children	NNP
7223	1760	202	's	's	POS
7223	1760	203	Birthday	Birthday	NNP
7223	1760	204	Dish	Dish	NNP
7223	1760	205	,	,	,
7223	1760	206	The	the	DT
7223	1760	207	Chinese	Chinese	NNP
7223	1760	208	Corks	Corks	NNP
7223	1760	209	Chou	Chou	NNP
7223	1760	210	-	-	HYPH
7223	1760	211	Croute	Croute	NNP
7223	1760	212	Cod	Cod	NNP
7223	1760	213	,	,	,
7223	1760	214	Remains	remain	VBZ
7223	1760	215	of	of	IN
7223	1760	216	"	"	``
7223	1760	217	The	the	DT
7223	1760	218	Miller	Miller	NNP
7223	1760	219	's	's	POS
7223	1760	220	Cordial	Cordial	NNP
7223	1760	221	,	,	,
7223	1760	222	Hawthorn	Hawthorn	NNP
7223	1760	223	Cream	Cream	NNP
7223	1760	224	,	,	,
7223	1760	225	Chocolate	Chocolate	NNP
7223	1760	226	"	"	``
7223	1760	227	Rum	Rum	NNP
7223	1760	228	"	"	''
7223	1760	229	Vanilla	Vanilla	NNP
7223	1760	230	Creme	Creme	NNP
7223	1760	231	de	de	NNP
7223	1760	232	Poisson	Poisson	NNP
7223	1760	233	à	à	NNP
7223	1760	234	la	la	NNP
7223	1760	235	Roi	Roi	NNP
7223	1760	236	Albert	Albert	NNP
7223	1760	237	Croquettes	Croquettes	NNP
7223	1760	238	of	of	IN
7223	1760	239	Boiled	Boiled	NNP
7223	1760	240	Meat	Meat	NNP
7223	1760	241	Croquettes	Croquettes	NNPS
7223	1760	242	of	of	IN
7223	1760	243	Veal	veal	NN
7223	1760	244	Croquettes	Croquettes	NNPS
7223	1760	245	,	,	,
7223	1760	246	Cheese	Cheese	NNP
7223	1760	247	"	"	``
7223	1760	248	Potato	Potato	NNP
7223	1760	249	Cucumber	Cucumber	NNP
7223	1760	250	à	à	NN
7223	1760	251	la	la	NNP
7223	1760	252	Laeken	Laeken	NNP
7223	1760	253	Cucumbers	Cucumbers	NNPS
7223	1760	254	and	and	CC
7223	1760	255	Tomatoes	Tomatoes	NNP
7223	1760	256	Custard	Custard	NNP
7223	1760	257	,	,	,
7223	1760	258	Chocolate	Chocolate	NNP
7223	1760	259	Cutlets	Cutlets	NNPS
7223	1760	260	,	,	,
7223	1760	261	Imitation	Imitation	NNP
7223	1760	262	Delicious	Delicious	NNP
7223	1760	263	Sauce	Sauce	NNP
7223	1760	264	for	for	IN
7223	1760	265	Puddings	Puddings	NNP
7223	1760	266	Egg	Egg	NNP
7223	1760	267	Plants	Plants	NNPS
7223	1760	268	as	as	IN
7223	1760	269	Souffle	Souffle	NNP
7223	1760	270	Eggs	Eggs	NNP
7223	1760	271	à	à	NNP
7223	1760	272	la	la	NNP
7223	1760	273	Ribeaucourt	Ribeaucourt	NNP
7223	1760	274	Eggs	Eggs	NNP
7223	1760	275	,	,	,
7223	1760	276	a	a	DT
7223	1760	277	Difficult	difficult	JJ
7223	1760	278	Dish	dish	NN
7223	1760	279	of	of	IN
7223	1760	280	"	"	``
7223	1760	281	Belgian	belgian	JJ
7223	1760	282	"	"	''
7223	1760	283	Country	Country	NNP
7223	1760	284	"	"	''
7223	1760	285	French	French	NNP
7223	1760	286	"	"	''
7223	1760	287	Madeira	Madeira	NNP
7223	1760	288	or	or	CC
7223	1760	289	Oeufs	Oeufs	NNP
7223	1760	290	à	à	NNP
7223	1760	291	la	la	NNP
7223	1760	292	Grand'mère	Grand'mère	NNP
7223	1760	293	"	"	``
7223	1760	294	Peasants	Peasants	NNPS
7223	1760	295	'	'	POS
7223	1760	296	"	"	''
7223	1760	297	Poached	Poached	NNP
7223	1760	298	,	,	,
7223	1760	299	Tomato	Tomato	NNP
7223	1760	300	Sauce	Sauce	NNP
7223	1760	301	"	"	''
7223	1760	302	Stuffed	stuff	VBD
7223	1760	303	Eggs	Eggs	NNP
7223	1760	304	and	and	CC
7223	1760	305	Mushrooms	Mushrooms	NNPS
7223	1760	306	Endive	Endive	NNP
7223	1760	307	,	,	,
7223	1760	308	Flemish	Flemish	NNP
7223	1760	309	Entrèe	Entrèe	NNP
7223	1760	310	(	(	-LRB-
7223	1760	311	Croque	Croque	NNP
7223	1760	312	-	-	HYPH
7223	1760	313	Monsieur	Monsieur	NNP
7223	1760	314	)	)	-RRB-
7223	1760	315	"	"	``
7223	1760	316	Walloon	Walloon	NNP
7223	1760	317	Fish	Fish	NNP
7223	1760	318	"	"	''
7223	1760	319	a	a	DT
7223	1760	320	Brown	brown	JJ
7223	1760	321	Dish	Dish	NNP
7223	1760	322	of	of	IN
7223	1760	323	Fish	fish	NN
7223	1760	324	,	,	,
7223	1760	325	Filleted	Filleted	NNP
7223	1760	326	,	,	,
7223	1760	327	with	with	IN
7223	1760	328	White	White	NNP
7223	1760	329	Sauce	Sauce	NNP
7223	1760	330	and	and	CC
7223	1760	331	Tomatoes	Tomatoes	NNPS
7223	1760	332	"	"	``
7223	1760	333	Remains	remain	VBZ
7223	1760	334	of	of	IN
7223	1760	335	"	"	``
7223	1760	336	To	to	TO
7223	1760	337	Dress	dress	VB
7223	1760	338	Coarse	Coarse	NNP
7223	1760	339	Fish	Fish	NNP
7223	1760	340	and	and	CC
7223	1760	341	Custard	Custard	NNP
7223	1760	342	Four	Four	NNP
7223	1760	343	Quarters	Quarters	NNPS
7223	1760	344	Frangipani	Frangipani	NNP
7223	1760	345	Fricadelle	Fricadelle	NNP
7223	1760	346	Friday	Friday	NNP
7223	1760	347	's	's	POS
7223	1760	348	Feast	Feast	NNP
7223	1760	349	Fritters	Fritters	NNPS
7223	1760	350	,	,	,
7223	1760	351	Apple	Apple	NNP
7223	1760	352	"	"	``
7223	1760	353	Fruit	Fruit	NNP
7223	1760	354	"	"	''
7223	1760	355	Semolina	Semolina	NNP
7223	1760	356	"	"	''
7223	1760	357	Spinach	Spinach	NNP
7223	1760	358	"	"	''
7223	1760	359	Veal	Veal	NNP
7223	1760	360	Fruit	fruit	NN
7223	1760	361	Jellies	jelly	NNS
7223	1760	362	Gaufres	Gaufres	NNPS
7223	1760	363	from	from	IN
7223	1760	364	Brussels	Brussels	NNP
7223	1760	365	Gingerbread	Gingerbread	NNP
7223	1760	366	,	,	,
7223	1760	367	Belgian	Belgian	NNP
7223	1760	368	Gooseberry	Gooseberry	NNP
7223	1760	369	Cream	Cream	NNP
7223	1760	370	without	without	IN
7223	1760	371	Cream	Cream	NNP
7223	1760	372	Haddock	Haddock	NNP
7223	1760	373	a	a	DT
7223	1760	374	la	la	NNP
7223	1760	375	Cardinal	Cardinal	NNP
7223	1760	376	Haddocks	Haddocks	NNPS
7223	1760	377	,	,	,
7223	1760	378	Baked	Baked	NNP
7223	1760	379	Hake	Hake	NNP
7223	1760	380	and	and	CC
7223	1760	381	Potatoes	Potatoes	NNP
7223	1760	382	Ham	Ham	NNP
7223	1760	383	with	with	IN
7223	1760	384	Madeira	Madeira	NNP
7223	1760	385	Sauce	Sauce	NNP
7223	1760	386	Ham	Ham	NNP
7223	1760	387	,	,	,
7223	1760	388	York	York	NNP
7223	1760	389	,	,	,
7223	1760	390	Sweetbreads	Sweetbreads	NNP
7223	1760	391	,	,	,
7223	1760	392	Madeira	Madeira	NNP
7223	1760	393	Sauce	Sauce	NNP
7223	1760	394	Hare	Hare	NNP
7223	1760	395	"	"	``
7223	1760	396	Hunter	Hunter	NNP
7223	1760	397	's	's	POS
7223	1760	398	Haricots	Haricots	NNPS
7223	1760	399	,	,	,
7223	1760	400	Red	Red	NNP
7223	1760	401	Herring	Herring	NNP
7223	1760	402	and	and	CC
7223	1760	403	Mayonnaise	Mayonnaise	NNP
7223	1760	404	Herrings	Herrings	NNP
7223	1760	405	,	,	,
7223	1760	406	Dutch	Dutch	NNP
7223	1760	407	Hoche	Hoche	NNP
7223	1760	408	Pot	Pot	NNP
7223	1760	409	Hoche	Hoche	NNP
7223	1760	410	Pot	Pot	NNP
7223	1760	411	Gantois	Gantois	NNP
7223	1760	412	Hoche	Hoche	NNP
7223	1760	413	Pot	Pot	NNP
7223	1760	414	of	of	IN
7223	1760	415	Ghent	Ghent	NNP
7223	1760	416	Hors	Hors	NNPS
7223	1760	417	d'Oeuvre	d'Oeuvre	NNP
7223	1760	418	Hot	Hot	NNP
7223	1760	419	Pot	Pot	NNP
7223	1760	420	Invalid	Invalid	NNP
7223	1760	421	,	,	,
7223	1760	422	for	for	IN
7223	1760	423	an	an	DT
7223	1760	424	Invalid	Invalid	NNP
7223	1760	425	's	's	POS
7223	1760	426	Eggs	Eggs	NNP
7223	1760	427	Kid	Kid	NNP
7223	1760	428	,	,	,
7223	1760	429	Roast	Roast	NNP
7223	1760	430	,	,	,
7223	1760	431	with	with	IN
7223	1760	432	Venison	Venison	NNP
7223	1760	433	Sauce	Sauce	NNP
7223	1760	434	Kidneys	Kidneys	NNPS
7223	1760	435	and	and	CC
7223	1760	436	Lettuce	Lettuce	NNP
7223	1760	437	Kidneys	Kidneys	NNP
7223	1760	438	with	with	IN
7223	1760	439	Madeira	Madeira	NNP
7223	1760	440	Lamb	Lamb	NNP
7223	1760	441	,	,	,
7223	1760	442	Shoulder	Shoulder	NNP
7223	1760	443	of	of	IN
7223	1760	444	,	,	,
7223	1760	445	à	à	LS
7223	1760	446	la	la	DT
7223	1760	447	Belge	Belge	NNP
7223	1760	448	Lavender	Lavender	NNP
7223	1760	449	Water	Water	NNP
7223	1760	450	Leeks	Leeks	NNP
7223	1760	451	à	à	NNP
7223	1760	452	la	la	DT
7223	1760	453	Liegeoise	Liegeoise	NNP
7223	1760	454	Lettuce	Lettuce	NNP
7223	1760	455	,	,	,
7223	1760	456	Cooked	Cooked	NNP
7223	1760	457	Mackerel	Mackerel	NNP
7223	1760	458	,	,	,
7223	1760	459	to	to	TO
7223	1760	460	Keep	keep	VB
7223	1760	461	for	for	IN
7223	1760	462	a	a	DT
7223	1760	463	Week	Week	NNP
7223	1760	464	Meat	Meat	NNP
7223	1760	465	,	,	,
7223	1760	466	Cold	Cold	NNP
7223	1760	467	,	,	,
7223	1760	468	Ragout	ragout	NN
7223	1760	469	of	of	IN
7223	1760	470	"	"	``
7223	1760	471	Scraps	scrap	NNS
7223	1760	472	of	of	IN
7223	1760	473	"	"	``
7223	1760	474	To	to	TO
7223	1760	475	Use	use	VB
7223	1760	476	Up	up	RP
7223	1760	477	Cold	cold	NN
7223	1760	478	"	"	''
7223	1760	479	To	to	TO
7223	1760	480	Use	use	VB
7223	1760	481	Up	up	RP
7223	1760	482	Remains	remain	NNS
7223	1760	483	of	of	IN
7223	1760	484	Mutton	Mutton	NNP
7223	1760	485	,	,	,
7223	1760	486	a	a	DT
7223	1760	487	Use	Use	NNP
7223	1760	488	for	for	IN
7223	1760	489	Cold	Cold	NNP
7223	1760	490	"	"	``
7223	1760	491	Collops	Collops	NNPS
7223	1760	492	"	"	''
7223	1760	493	Loin	loin	NN
7223	1760	494	of	of	IN
7223	1760	495	,	,	,
7223	1760	496	in	in	IN
7223	1760	497	the	the	DT
7223	1760	498	Pot	Pot	NNP
7223	1760	499	"	"	``
7223	1760	500	Ragout	ragout	NN
7223	1760	501	of	of	IN
7223	1760	502	"	"	``
7223	1760	503	Shoulder	Shoulder	NNP
7223	1760	504	of	of	IN
7223	1760	505	"	"	``
7223	1760	506	Shoulder	Shoulder	NNP
7223	1760	507	of	of	IN
7223	1760	508	,	,	,
7223	1760	509	Dressed	Dressed	NNP
7223	1760	510	Like	Like	NNP
7223	1760	511	Kid	Kid	NNP
7223	1760	512	"	"	``
7223	1760	513	Stew	Stew	NNP
7223	1760	514	"	"	''
7223	1760	515	Stewed	Stewed	NNP
7223	1760	516	Shoulder	Shoulder	NNP
7223	1760	517	of	of	IN
7223	1760	518	Mushrooms	Mushrooms	NNPS
7223	1760	519	à	à	NNP
7223	1760	520	la	la	DT
7223	1760	521	Spinette	Spinette	NNP
7223	1760	522	Mushrooms	Mushrooms	NNPS
7223	1760	523	,	,	,
7223	1760	524	Gourmands	Gourmands	NNPS
7223	1760	525	'	'	POS
7223	1760	526	Oeufs	Oeufs	NNP
7223	1760	527	Celestes	Celestes	NNPS
7223	1760	528	,	,	,
7223	1760	529	Hommage	Hommage	NNP
7223	1760	530	à	à	NNP
7223	1760	531	Sir	Sir	NNP
7223	1760	532	Edward	Edward	NNP
7223	1760	533	Grey	Grey	NNP
7223	1760	534	Omelette	Omelette	NNP
7223	1760	535	,	,	,
7223	1760	536	Asparagus	Asparagus	NNP
7223	1760	537	"	"	``
7223	1760	538	Mushroom	Mushroom	NNP
7223	1760	539	"	"	''
7223	1760	540	of	of	IN
7223	1760	541	Peas	Peas	NNP
7223	1760	542	"	"	''
7223	1760	543	Rum	Rum	NNP
7223	1760	544	Ox	Ox	NNP
7223	1760	545	Tongue	Tongue	NNP
7223	1760	546	Ox	Ox	NNP
7223	1760	547	Tongue	Tongue	NNP
7223	1760	548	a	a	DT
7223	1760	549	la	la	FW
7223	1760	550	Bourgeoise	Bourgeoise	NNP
7223	1760	551	Ox	Ox	NNP
7223	1760	552	Tongue	Tongue	NNP
7223	1760	553	with	with	IN
7223	1760	554	Spinach	Spinach	NNP
7223	1760	555	and	and	CC
7223	1760	556	White	White	NNP
7223	1760	557	Sauce	Sauce	NNP
7223	1760	558	Pains	Pains	NNPS
7223	1760	559	Perdus	Perdus	NNP
7223	1760	560	Pastry	Pastry	NNP
7223	1760	561	,	,	,
7223	1760	562	Excellent	Excellent	NNP
7223	1760	563	Paste	Paste	NNP
7223	1760	564	for	for	IN
7223	1760	565	Peas	Peas	NNPS
7223	1760	566	,	,	,
7223	1760	567	Flemish	Flemish	NNP
7223	1760	568	Petites	Petites	NNP
7223	1760	569	Caisses	caisse	NNS
7223	1760	570	à	à	CD
7223	1760	571	la	la	NNP
7223	1760	572	Furnes	Furnes	NNPS
7223	1760	573	Pigeon	Pigeon	NNP
7223	1760	574	and	and	CC
7223	1760	575	Cabbage	Cabbage	NNP
7223	1760	576	Rolls	Rolls	NNP
7223	1760	577	,	,	,
7223	1760	578	Pigeons	Pigeons	NNPS
7223	1760	579	,	,	,
7223	1760	580	Fricassee	Fricassee	NNP
7223	1760	581	of	of	IN
7223	1760	582	Pigs	Pigs	NNPS
7223	1760	583	'	'	POS
7223	1760	584	Trotters	Trotters	NNPS
7223	1760	585	in	in	IN
7223	1760	586	Blanquette	Blanquette	NNP
7223	1760	587	Pineapple	Pineapple	NNP
7223	1760	588	à	à	NNP
7223	1760	589	l'Anvers	l'Anvers	NNP
7223	1760	590	Pommes	Pommes	NNP
7223	1760	591	Château	Château	NNP
7223	1760	592	Potato	Potato	NNP
7223	1760	593	Dice	Dice	NNP
7223	1760	594	Potatoes	Potatoes	NNPS
7223	1760	595	,	,	,
7223	1760	596	Chipped	chip	VBN
7223	1760	597	"	"	``
7223	1760	598	Surprise	Surprise	NNP
7223	1760	599	Potatoes	Potatoes	NNP
7223	1760	600	a	a	DT
7223	1760	601	la	la	FW
7223	1760	602	Brabanconne	Brabanconne	NNP
7223	1760	603	Potatoes	Potatoes	NNPS
7223	1760	604	and	and	CC
7223	1760	605	Cheese	Cheese	NNP
7223	1760	606	Potatoes	Potatoes	NNPS
7223	1760	607	in	in	IN
7223	1760	608	the	the	DT
7223	1760	609	Belgian	Belgian	NNP
7223	1760	610	Manner	Manner	NNP
7223	1760	611	Pouding	Pouding	NNP
7223	1760	612	aux	aux	NNP
7223	1760	613	Pommes	Pommes	NNP
7223	1760	614	Prunes	Prunes	NNP
7223	1760	615	,	,	,
7223	1760	616	Military	Military	NNP
7223	1760	617	"	"	``
7223	1760	618	Stewed	Stewed	NNP
7223	1760	619	Puddings	Puddings	NNP
7223	1760	620	,	,	,
7223	1760	621	Chocolate	Chocolate	NNP
7223	1760	622	Puffs	Puffs	NNPS
7223	1760	623	for	for	IN
7223	1760	624	Friday	Friday	NNP
7223	1760	625	Purée	Purée	NNP
7223	1760	626	of	of	IN
7223	1760	627	Chestnuts	Chestnuts	NNP
7223	1760	628	Quince	Quince	NNP
7223	1760	629	Custard	Custard	NNP
7223	1760	630	Rabbit	Rabbit	NNP
7223	1760	631	"	"	``
7223	1760	632	Baked	baked	JJ
7223	1760	633	"	"	''
7223	1760	634	Flemish	flemish	JJ
7223	1760	635	"	"	''
7223	1760	636	Laeken	Laeken	NNP
7223	1760	637	Rabbit	Rabbit	NNP
7223	1760	638	à	à	NNP
7223	1760	639	la	la	DT
7223	1760	640	Bordelaise	Bordelaise	NNP
7223	1760	641	Rice	Rice	NNP
7223	1760	642	,	,	,
7223	1760	643	Golden	Golden	NNP
7223	1760	644	"	"	``
7223	1760	645	Pink	Pink	NNP
7223	1760	646	"	"	''
7223	1760	647	Richelieu	Richelieu	NNP
7223	1760	648	"	"	''
7223	1760	649	Saffron	Saffron	NNP
7223	1760	650	Rice	Rice	NNP
7223	1760	651	à	à	NNP
7223	1760	652	la	la	NNP
7223	1760	653	Conde	Conde	NNP
7223	1760	654	Rice	Rice	NNP
7223	1760	655	with	with	IN
7223	1760	656	Eggs	Eggs	NNP
7223	1760	657	Rissoles	Rissoles	NNPS
7223	1760	658	,	,	,
7223	1760	659	Good	Good	NNP
7223	1760	660	Riz	Riz	NNP
7223	1760	661	Conde	Conde	NNP
7223	1760	662	Salad	Salad	NNP
7223	1760	663	,	,	,
7223	1760	664	Belgian	belgian	JJ
7223	1760	665	"	"	``
7223	1760	666	Flemish	flemish	JJ
7223	1760	667	"	"	''
7223	1760	668	Little	little	JJ
7223	1760	669	Towers	tower	NNS
7223	1760	670	of	of	IN
7223	1760	671	"	"	``
7223	1760	672	a	a	DT
7223	1760	673	Mutton	Mutton	NNP
7223	1760	674	"	"	''
7223	1760	675	of	of	IN
7223	1760	676	Tomatoes	Tomatoes	NNP
7223	1760	677	"	"	''
7223	1760	678	Vegetable	Vegetable	NNP
7223	1760	679	Salads	Salads	NNP
7223	1760	680	,	,	,
7223	1760	681	Vegetable	Vegetable	NNP
7223	1760	682	Sauce	Sauce	NNP
7223	1760	683	au	au	NNP
7223	1760	684	Diable	Diable	NNP
7223	1760	685	Sauce	Sauce	NNP
7223	1760	686	,	,	,
7223	1760	687	Bearnaise	Bearnaise	NNP
7223	1760	688	"	"	``
7223	1760	689	Bordelaise	Bordelaise	NNP
7223	1760	690	"	"	''
7223	1760	691	Cream	Cream	NNP
7223	1760	692	"	"	''
7223	1760	693	Dutch	dutch	JJ
7223	1760	694	,	,	,
7223	1760	695	for	for	IN
7223	1760	696	Fish	fish	NN
7223	1760	697	"	"	``
7223	1760	698	Flemish	flemish	JJ
7223	1760	699	"	"	''
7223	1760	700	Maître	Maître	NNP
7223	1760	701	d'Hôtel	d'Hôtel	NNP
7223	1760	702	"	"	``
7223	1760	703	Muslin	Muslin	NNP
7223	1760	704	"	"	''
7223	1760	705	Poor	Poor	NNP
7223	1760	706	Man	Man	NNP
7223	1760	707	's	's	POS
7223	1760	708	"	"	``
7223	1760	709	The	the	DT
7223	1760	710	Good	Good	NNP
7223	1760	711	Wife	Wife	NNP
7223	1760	712	's	's	POS
7223	1760	713	Sausage	Sausage	NNP
7223	1760	714	and	and	CC
7223	1760	715	Potatoes	Potatoes	NNP
7223	1760	716	Sausage	Sausage	NNP
7223	1760	717	Patties	Patties	NNP
7223	1760	718	Sausage	Sausage	NNP
7223	1760	719	,	,	,
7223	1760	720	Remains	Remains	NNPS
7223	1760	721	of	of	IN
7223	1760	722	Skate	Skate	NNP
7223	1760	723	,	,	,
7223	1760	724	Stew	Stew	NNP
7223	1760	725	"	"	''
7223	1760	726	Very	very	RB
7223	1760	727	Nice	Nice	NNP
7223	1760	728	Snowy	Snowy	NNP
7223	1760	729	Mountains	Mountains	NNPS
7223	1760	730	Soles	Soles	NNPS
7223	1760	731	,	,	,
7223	1760	732	Filleted	Filleted	NNP
7223	1760	733	,	,	,
7223	1760	734	au	au	NNP
7223	1760	735	Fromage	Fromage	NNP
7223	1760	736	Soufflé	Soufflé	NNP
7223	1760	737	,	,	,
7223	1760	738	Apricot	Apricot	NNP
7223	1760	739	"	"	``
7223	1760	740	Au	Au	NNP
7223	1760	741	Chocolat	Chocolat	NNP
7223	1760	742	"	"	``
7223	1760	743	Baked	baked	JJ
7223	1760	744	"	"	''
7223	1760	745	Cheese	Cheese	NNP
7223	1760	746	"	"	''
7223	1760	747	Kidney	Kidney	NNP
7223	1760	748	"	"	''
7223	1760	749	Semolina	Semolina	NNP
7223	1760	750	Soup	Soup	NNP
7223	1760	751	,	,	,
7223	1760	752	A	a	DT
7223	1760	753	Good	good	JJ
7223	1760	754	Belgian	Belgian	NNP
7223	1760	755	"	"	``
7223	1760	756	A	a	DT
7223	1760	757	Good	Good	NNP
7223	1760	758	Pea	Pea	NNP
7223	1760	759	"	"	''
7223	1760	760	Ambassador	Ambassador	NNP
7223	1760	761	"	"	''
7223	1760	762	Another	another	DT
7223	1760	763	Sorrel	Sorrel	NNP
7223	1760	764	"	"	''
7223	1760	765	Belgian	Belgian	NNP
7223	1760	766	Purée	Purée	NNP
7223	1760	767	"	"	``
7223	1760	768	Carrot	Carrot	NNP
7223	1760	769	"	"	''
7223	1760	770	Cauliflower	Cauliflower	NNP
7223	1760	771	"	"	''
7223	1760	772	Chervil	Chervil	NNP
7223	1760	773	"	"	''
7223	1760	774	Cream	Cream	NNP
7223	1760	775	of	of	IN
7223	1760	776	Asparagus	Asparagus	NNP
7223	1760	777	"	"	``
7223	1760	778	Crecy	Crecy	NNP
7223	1760	779	(	(	-LRB-
7223	1760	780	Belgian	belgian	JJ
7223	1760	781	recipe	recipe	NN
7223	1760	782	)	)	-RRB-
7223	1760	783	"	"	``
7223	1760	784	Fish	fish	NN
7223	1760	785	"	"	''
7223	1760	786	Flemish	flemish	JJ
7223	1760	787	"	"	''
7223	1760	788	Green	Green	NNP
7223	1760	789	Pea	Pea	NNP
7223	1760	790	"	"	''
7223	1760	791	Hasty	Hasty	NNP
7223	1760	792	"	"	''
7223	1760	793	Immediate	immediate	JJ
7223	1760	794	,	,	,
7223	1760	795	or	or	CC
7223	1760	796	Ten	ten	CD
7223	1760	797	Minutes	Minutes	NNPS
7223	1760	798	"	"	``
7223	1760	799	Leek	Leek	NNP
7223	1760	800	"	"	''
7223	1760	801	Mushroom	Mushroom	NNP
7223	1760	802	Cream	Cream	NNP
7223	1760	803	"	"	''
7223	1760	804	Onion	Onion	NNP
7223	1760	805	"	"	''
7223	1760	806	Ostend	ostend	JJ
7223	1760	807	"	"	''
7223	1760	808	Potage	Potage	NNP
7223	1760	809	Leman	Leman	NNP
7223	1760	810	"	"	''
7223	1760	811	Sorrel	Sorrel	NNP
7223	1760	812	"	"	``
7223	1760	813	The	the	DT
7223	1760	814	Soldiers	Soldiers	NNPS
7223	1760	815	'	'	POS
7223	1760	816	Vegetable	vegetable	NN
7223	1760	817	"	"	''
7223	1760	818	Starvation	Starvation	NNP
7223	1760	819	"	"	''
7223	1760	820	Tomato	Tomato	NNP
7223	1760	821	"	"	''
7223	1760	822	Tomato	Tomato	NNP
7223	1760	823	Puree	Puree	NNP
7223	1760	824	"	"	``
7223	1760	825	Vegetable	Vegetable	NNP
7223	1760	826	"	"	''
7223	1760	827	Waterzoei	Waterzoei	NNP
7223	1760	828	Sparrows	Sparrows	NNPS
7223	1760	829	,	,	,
7223	1760	830	Headless	Headless	NNP
7223	1760	831	Speculoos	Speculoos	NNP
7223	1760	832	Sprats	Sprats	NNPS
7223	1760	833	,	,	,
7223	1760	834	To	to	TO
7223	1760	835	Keep	keep	VB
7223	1760	836	Spinach	Spinach	NNP
7223	1760	837	à	à	NNP
7223	1760	838	la	la	DT
7223	1760	839	Braconnière	Braconnière	NNP
7223	1760	840	Stew	Stew	NNP
7223	1760	841	,	,	,
7223	1760	842	A	A	NNP
7223	1760	843	Quickly	Quickly	NNP
7223	1760	844	Made	make	VBD
7223	1760	845	Strawberry	Strawberry	NNP
7223	1760	846	Fancy	fancy	JJ
7223	1760	847	Strawberry	strawberry	NN
7223	1760	848	Tartlets	tartlet	NNS
7223	1760	849	Sweet	Sweet	NNP
7223	1760	850	Drinks	drink	NNS
7223	1760	851	and	and	CC
7223	1760	852	Cordials	cordial	NNS
7223	1760	853	Orgeat	orgeat	VBP
7223	1760	854	Sweet	Sweet	NNP
7223	1760	855	for	for	IN
7223	1760	856	the	the	DT
7223	1760	857	Children	Children	NNPS
7223	1760	858	,	,	,
7223	1760	859	A	a	DT
7223	1760	860	Tomato	Tomato	NNP
7223	1760	861	Rice	Rice	NNP
7223	1760	862	Tomatoes	Tomatoes	NNP
7223	1760	863	,	,	,
7223	1760	864	à	à	NNP
7223	1760	865	la	la	NNP
7223	1760	866	Sir	Sir	NNP
7223	1760	867	Edward	Edward	NNP
7223	1760	868	Grey	Grey	NNP
7223	1760	869	Hommage	Hommage	NNP
7223	1760	870	Tomatoes	Tomatoes	NNPS
7223	1760	871	and	and	CC
7223	1760	872	Eggs	Eggs	NNP
7223	1760	873	"	"	''
7223	1760	874	and	and	CC
7223	1760	875	Eggs	Eggs	NNP
7223	1760	876	,	,	,
7223	1760	877	Two	two	CD
7223	1760	878	Recipes	recipe	NNS
7223	1760	879	for	for	IN
7223	1760	880	Tomatoes	Tomatoes	NNPS
7223	1760	881	and	and	CC
7223	1760	882	Shrimps	Shrimps	NNPS
7223	1760	883	Tomatoes	Tomatoes	NNPS
7223	1760	884	in	in	IN
7223	1760	885	Haste	Haste	NNP
7223	1760	886	Tomatoes	Tomatoes	NNPS
7223	1760	887	,	,	,
7223	1760	888	Stuffed	stuff	VBN
7223	1760	889	"	"	``
7223	1760	890	Stuffed	stuff	VBN
7223	1760	891	with	with	IN
7223	1760	892	Beans	Beans	NNPS
7223	1760	893	Veal	Veal	NNP
7223	1760	894	,	,	,
7223	1760	895	Breast	breast	NN
7223	1760	896	of	of	IN
7223	1760	897	,	,	,
7223	1760	898	"	"	``
7223	1760	899	Blanquette	Blanquette	NNP
7223	1760	900	of	of	IN
7223	1760	901	"	"	``
7223	1760	902	Fricandeau	Fricandeau	NNP
7223	1760	903	of	of	IN
7223	1760	904	"	"	``
7223	1760	905	Grenadines	grenadine	NNS
7223	1760	906	of	of	IN
7223	1760	907	"	"	``
7223	1760	908	Grenadins	grenadin	NNS
7223	1760	909	of	of	IN
7223	1760	910	Veal	Veal	NNP
7223	1760	911	à	à	NNP
7223	1760	912	la	la	NNP
7223	1760	913	Crème	Crème	NNP
7223	1760	914	Veal	Veal	NNP
7223	1760	915	à	à	LS
7223	1760	916	la	la	NNP
7223	1760	917	Milanaise	Milanaise	NNP
7223	1760	918	Veal	Veal	NNP
7223	1760	919	Cake	Cake	NNP
7223	1760	920	,	,	,
7223	1760	921	"	"	''
7223	1760	922	Excellent	excellent	JJ
7223	1760	923	for	for	IN
7223	1760	924	Supper	Supper	NNP
7223	1760	925	Veal	Veal	NNP
7223	1760	926	Cutlets	Cutlets	NNPS
7223	1760	927	with	with	IN
7223	1760	928	Madeira	Madeira	NNP
7223	1760	929	Sauce	Sauce	NNP
7223	1760	930	Veal	Veal	NNP
7223	1760	931	Liver	Liver	NNP
7223	1760	932	Stuffed	Stuffed	NNP
7223	1760	933	,	,	,
7223	1760	934	or	or	CC
7223	1760	935	Liver	Liver	NNP
7223	1760	936	à	à	NNP
7223	1760	937	le	le	NNP
7223	1760	938	Panier	Panier	NNP
7223	1760	939	d'Or	d'Or	NNP
7223	1760	940	Veal	Veal	NNP
7223	1760	941	with	with	IN
7223	1760	942	Mushrooms	Mushrooms	NNPS
7223	1760	943	,	,	,
7223	1760	944	or	or	CC
7223	1760	945	the	the	DT
7223	1760	946	Calf	Calf	NNP
7223	1760	947	in	in	IN
7223	1760	948	Paradise	Paradise	NNP
7223	1760	949	Veal	Veal	NNP
7223	1760	950	with	with	IN
7223	1760	951	Onions	Onions	NNPS
7223	1760	952	Veal	Veal	NNP
7223	1760	953	with	with	IN
7223	1760	954	Tomatoes	Tomatoes	NNP
7223	1760	955	Yellow	Yellow	NNP
7223	1760	956	Plums	Plums	NNP
7223	1760	957	and	and	CC
7223	1760	958	Rice	Rice	NNP