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 calf's carrots cloves cold colour consommé cookery cool cover crayfish cream croustade cutlets dish drain Espagnole Sauce faggot fat bacon fillets Financière five minutes flour forcemeat fried garnish round gill gravy Half Glaze hour inch thick lard layer Maître d'Hôtel meat melted Mirepoix moisten mould mushrooms MUTTON onions oven parsley partridges paste peas peel pieces pinch of salt pinches of pepper pint pounded sugar preceding recipe Purée quart quenelles ragoût reduced with Essence rice socle roast round a croustade salpicon Sauce vide sauté-pan scollops season serve simmer skim skin small pinches soup tureen spoon sprinkle stewpan stir stove corner strain syrup tablespoonful of chopped tammy cloth timbale trim truffles tureen veal vegetables Velouté Sauce vide page yolks of egg