The Royal Cookery Book (Le Livre de Cuisine)

Allemande Sauce almonds apricots bake baking-sheet basin bay leaf Béchamel Sauce beef blanch boat bone BRAIZED bread bread-crumb broil buttered paper carrots cloves colour consommé cookery cool cover crayfish cream croustade cutlets dish drain Espagnole Sauce faggot fat bacon fill the centre fillets five minutes flour forcemeat garnish round gill gravy Half Glaze hour inch thick lard layer meat melted Mirepoix moisten mould mushrooms mutton onions oven parsley partridges paste peas peel pieces pinch of salt pinches of pepper pounded sugar preceding recipe Purée quenelles reduced with Essence rice socle roast round a croustade salpicon Sauce vide sauté-pan scollops season serve silk sieve simmer skewers skim skin small pinches soup tureen spoon sprinkle stewpan stir stove corner strain Suprême Sauce syrup tablespoonful of chopped tammy cloth timbale trim truffles tureen veal vegetables Velouté Sauce vide page wrTH yolks of egg