The French Cook, Or, The Art of Cookery Developed in All Its Various Branches

bain marie beef blanche blanquette boil boudins braize broil broth brown bunch of parsley carp carrots chickens chopped colour consommé cream créme croquettes crumbs of bread dish drain eggs entrées entremets Espagnole farce filets mignons fillets fish flour fowl fresh butter fried glace glaze grease green onions hour isinglass Italienne jelly juice lard layers of bacon legs lemon let it cool liquor little butter little salt little sugar lump of butter maître d'hôtel marinade marmite mask matelotte meat melted miroton moisten mould Mouton mushrooms omelette oven parez parsley parsley and green petits pieces pound purée quenelles rabbits ragoût relevé rice roasted round salpicon salt and pepper sauce tournée sauté sauté pan scollops season serve shalots skim slices slow fire soufflé spoonfuls stew stew-pan tammy taste thick throw truffles turnips veal velouté vol au vent whole yolks