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Practical Cookery | by Hannah C. Dutaud



Food of every description is wholesome and digestible if prepared and cooked properly. A variety of nutritive and relishing dishes may be prepared from the most homely materials.

TitlePractical Cookery
AuthorHannah C. Dutaud
PublisherHannah C. Dutaud - Clark-Sprague Printing Co.
Year1914
Copyright1914, Hannah C. Dutaud
AmazonPractical Cookery; A Manual Of Cookery For Use In School And Home
Practical Cookery
-Preface To Practial Cookery
Food of every description is wholesome and digestible if prepared and cooked properly. A variety of nutritive and relishing dishes may be prepared from the most homely materials. There must be scru...
-Introduction For Practical Cookery
In olden times when the housewife, carefully taught by her mother, helped produce most of the foodstuff, she could prepare it for the table. In these days of complex living the trained investigator mu...
-Chapter 1. Suggestions On How To Work In The Kitchen
1. Neatness is the first requisite. 2. The hair should be carefully brushed and confined under clean, white cooking cap. 3. Hands and finger nails should be immaculate. 4. Long apron, prefera...
-Rules For Dishwashing
1. Use plenty of water. Have two separate pans; one for washing, the other for rinsing. Use Ivory soap. It is better to have it in a soap shaker than to rub it on dishcloth. 2. Wash first the glass...
-Table Service - Enjoying The Meal
There are a few definite rules which should be followed in all homes, from the simplest to the most sumptuous. Table manners are an excellent gage of the refinement of a family. The greatest eas...
-Rules For Serving Meals
1. The waitress should stand at the left of host or hostess, and when the dishes are being served at the table, she should take on a tray or hold in her hand each plate as it is ready to serve, settin...
-The Order Of Serving Meals
There are no set rules laid down for the way in which a meal should be served. So much has to be taken into consideration that it would be hard for one person to decide for another. The question of ti...
-Chapter 2. The Chemical Composition Of Foods
The chemical substances of which the body is composed are very similar to those of the foods which nourish it. From 15 to 20 elements are found. Among the most abundant are, oxygen, hydrogen, nitro...
-The Composition Of Food
COMPOSITION OF FOOD MATERIALS Nutrients Refuse Water Total Protein Fat Carbohydrate Mineral Matter Fuel Value of 1 Lb. Including refuse: ...
-Chapter 3. Reasons For Cooking Foods
Good cookery means the knowledge of all fruits, herbs, balms, and spices, and of all that is healing and sweet in fields and groves, and savory in meats. It means carefulness, inventiveness, watchfuln...
-Chapter 4. Principal Methods Of Cooking
1. Broiling: cooking over a glowing fire. 2. Roasting: cooking before a glowing fire. 3. Baking: cooking in an oven. 4. Boiling: cooking in boiling water. 5. Stewing: cooking for a long ti...
-Temperatures Used In Cooking
98 degrees - Lukewarm; body heat. 150 degrees - Scalding; too hot to keep fingers in. 185 degrees - Simmering; small air bubbles appear. 212 degrees - Boiling; large bubbles appear all over s...
-Cooking Measurements
Abbreviations In Measuring tbsp. - stands for tablespoon. tsp. - stands for teaspoon. c. - stands for cup. g. - stands for gill. pt. - stands for pint. qt. - stands for quart. ...
-Ways Of Preserving Foods
1. By Freezing: Foods that spoil easily are frozen for trans portation. Example: Poultry, fish. 2. By Refrigerating: Foods that are kept in cold storage. Example: Meat, milk, eggs, butter, etc. ...
-Method Of Cooking Albuminous Substances
The greatest care should be exercised in the cooking of albumin. Albuminous matter is of various kinds and is found in animal and vegetable substances. Some are liquid, some are solid. Coagulation ...
-Method Of Cooking Starchy Foods
Starch is composed of carbon, oxygen and hydrogen. When heated, the two last pass off as water, leaving the carbon. Starch is a fine, white powder, insoluble in cold water, but partially soluble in...
-Chapter 5. Beverages
Tea is of Chinese origin, because cultivated first in China. It is now cultivated in Japan, Korea, India, and Ceylon. Tea leaves are obtained from a hard, subtropical shrub. These shrubs are grown ...
-Information About Coffee
First used in Asia and Africa. Coffee is the seed of a berry of a tree, which attains the height of 16 to 18 feet if allowed to grow wild. In its cultivated state the tree is seldom allowed to exce...
-Information About Cocoa And Chocolate
The Spaniards were the first to introduce the cocoa bean into Europe. It was imported from Mexico where it has been used as a drink for many years. Chocolate is peculiarly considered a Spanish drin...
-Beverage Recipes
Tea 1 tsp. tea. 1 c. boiling water. Put tea in a scalded teapot and pour the boiling water over it, let stand five minutes, then stir, strain and serve either hot or iced. (Very thin slices o...
-Chapter 6. Milk
Milk is called a perfect food because it contains all the elements necessary for the nourishment of the body. Sources Of Milk Cows, goats, asses, camels. Chemical Composition Of M...
-Milk Products
1. Cream. 2. Butter. 3. Buttermilk. 4. Cheese. Cream And Butter After milk has stood for several hours, cream rises. The thickness of the cream depends upon the breed of cow. Good m...
-Cheese Types And Recipes
When milk becomes sour, it separates into a thick, white substance, and a light yellowish liquid. This is called the curd and the whey. Cheese is made from the curd of milk. It is a concentrated fo...
-Chapter 7. Eggs
Emerson said, There is a best way of doing everything, even if it is to boil an egg. Mrs. Hill says, with eggs, the best way is not 'to boil' at all, but to cook at a temperature below the boiling ...
-Recipes For Cooking Eggs
Soft-Cooked Eggs For two eggs allow one pint of water; for each additional egg, an extra cupful. Put the water in a saucepan, let it come to the boiling point, place the eggs in the water with a sp...
-Chapter 8. Cereals
Cereals are grains of grasses, the seeds of which are used for food. Those that are most commonly used are wheat, oats, corn, rye, barley, rice, buckwheat. From these are prepared the different ...
-Cereals. Continued
Oats The cultivation of oats is as old as the cultivation of wheat. Oats are grown chiefly as food for beasts, and form an important human food, especially in Scotland. Dr. Johnson, in his di...
-Chapter 9. Nuts
Nuts are the fruit of certain trees and shrubs, which have the seed enclosed in a bony, woody covering, not opening when ripe. They have been used as food for centuries by the Greeks, by peasants of t...
-Recipes For Cooking Nuts
Nut Croquettes 2 tbsp. butter. 2 tbsp. flour. 3/4 c. milk. 1/4 c. grated cheese. 1 c. chopped pecans. 1 1/2 c. cooked rice or cooked macaroni. 1/4 tsp. mustard. 1/8 tsp pepper....
-Chapter 10. Condiments, Spices And Flavors
Condiments, spices, and flavors have no food value, but when used in small quantity they serve to improve the food, making it more palatable by their flavor and aroma. Condiments are the substances...
-Chapter 11. Sugars
Sugar is one of the principal carbohydrates. No other food is more universally used, both by young and old. Not only is it a food pleasing to the taste, but it is one of the best heat givers. Commo...
-Recipes For Making Candies
Cooked Fondant 2 c. granulated sugar. 2/3 c. cold water. 1/8 tsp. cream tartar. Any flavoring desired. Boil all together until it makes a soft ball when tried in cold water. Turn out on...
-Chapter 12. Fruit
Fruits are edible, succulent products of plants or trees. With but few exceptions, they contain little nourishment. Nevertheless, they are considered a very essential part of the diet, owing to the la...
-Recipes For Cooking Fruit
Apple Sauce Pare tart apples, cut in quarters, remove the core, cover fruit with cold water in which a little salt has been added. Cook until soft, in a covered vessel, then sweeten to taste. Us...
-Chapter 13. The Whys And Hows Of Canning
Every piece of food, whether fruit, vegetables or meat, no matter how fresh, is filled with tiny, invisible organisms which cause it to spoil. The air, no matter how clear it may look, is filled with ...
-Recipes For Canning Food
Canned Peaches Pare the peaches, dropping them into cold water. Make a syrup, allowing two cups of water and one pound of sugar to three pounds of peaches. Boil it 15 minutes. Cut peaches in two, s...
-Recipes For Canning Food. Continued
Jellies Wash the fruit, and remove stems and imperfections. Cut large fruit into pieces. With watery fruits, such as grapes and currants, use no water. With apples and quinces, use enough water to ...
-Chapter 14. Vegetables
Vegetables are herbaceous plants used wholly or in part for culinary purposes. They are an economical food when used in season. If possible, at least two vegetables should be planned for every dinn...
-Vegetables. Continued
Edible Fungi The difference between edible fungi and vegetables is in the large amount of protein they contain. Edible fungi rank higher than cereals and legumes in nutritive value. In flavor as...
-Recipes For Cooking Vegetables
Baked Potatoes Medium sized. Scrub with a brush. Bake in a moderate oven on a grate until soft-about 45 minutes-turning occasionally. When done, press in a cloth until skin breaks, to let steam esc...
-Recipes For Cooking Vegetables. Part 2
Franconia Potatoes Pare the potatoes and parboil ten minutes; drain and put on the rack in the pan in which meat is roasting; baste when the meat is basted. Potatoes thus treated will bake in about...
-Recipes For Cooking Vegetables. Part 3
Fried Tomatoes Wash and cut tomatoes in slices half-inch thick, dip into beaten egg, then in bread crumbs, and sauté in bacon fat or half butter and lard. Season well with salt and pepper and a lit...
-Chapter 15. Meat
The subject of meat is so comprehensive, it would be impossible to describe it fully in this one chapter. It is a subject that needs the most careful consideration in the home, for it is on this parti...
-Cutting And Butchering The Animal
1. Divide in half through the backbone. 2. Each half cut crosswise, usually between the tenth and 3. Average weight of each quarter, from 150 to 200 lbs. Fore Quarter ...Cuts. ...
-Cooking Meats
Broiling Under Gas Flame Have broiling oven very hot. Prepare meat and place in greased double broiler or on rack in pan. Sear one side of the meat and then the other. Cook more slowly, turning occ...
-Recipes For Cooking Beef
Beef Stew 2 lbs. beef from leg or flank. 1 onion, cut in slices. 1 carrot, cut in dice. 1 c. turnip, cut in dice. 2 c. potatoes, cut in dice. 1 green pepper, cut very small. 2 tbs...
-Recipes For Cooking Beef. Part 2
Corn Beef Hash Drop the corn beef into boiling water and simmer, allowing 30 minutes to the pound. When cold, chop rather coarse. Chop cold cooked potatoes coarse, also Dry bread may be used instea...
-Recipes For Cooking Beef. Part 3
Pigs In Blankets One and one-half pounds of lean beef (any cheap cut, but preferably the round), cut in pieces three by four inches, sprinkle with salt and pepper. Cover one side with finely minced...
-Recipes For Cooking Beef. Part 4
Fillet Of Beef, Roasted (Mrs. Hill.) The fillet of beef is taken from underneath that part of the backbone, which is included in the lower part of the sirloin and the rump. Ordinarily it is cut ...
-General Directions For Making Soup-Stocks
Soups are very nutritious, and if made in the proper way are very economical, as they are the means of saving and utilizing a great many remnants of left-overs that would be unfit for any other dish: ...
-Recipes For Cooking Veal
Veal 1. Veal is obtained from a young calf when about six to eight months old. 2. Veal contains smaller percentage of fat than beef, and is less nutritious. 3. Veal is divided in the same man...
-Recipes For Cooking Veal. Continued
Veal Pie One pound veal from shoulder or leg. Wash and cut into small pieces. Cover with cold water, let come to boiling point, skim off the impurities as they rise to the top. Add one carrot, cut ...
-Method Of Cooking Meat In Deep Fat
The fat used for cooking may be olive oil, beef drippings lard, or a mixture of several fats. The food must be covered with crumbs and egg, or a batter, to keep it from absorbing fat. Place the ...
-Recipes For Cooking Lamb Or Mutton
Lamb And Mutton 1. Lamb comes from a young sheep about one year old; spring lamb, from six weeks to seven and eight months old. 2. Sheep, between three and five years old, is sold as mutton. ...
-Recipes For Cooking Pork
Pork 1. Pork is the flesh of the hog; the lean should be pink and the fat firm, clear and white. 2. The very fat portions are salted. 3. Hams are the hind legs, which are salted and smoked. ...
-Chapter 16. Poultry And Game
There is practically no difference between the flesh of fowls and that of other meat in regard to nutritious value. The flesh of fowl is rich in nitrogenous matter, but contains little fat, unless spe...
-Recipes For Cooking Chicken And Turkey
Roast Chicken Singe, clean, wash, stuff and truss a chicken. Place breast down on rack in dripping pan; sprinkle with salt, and spread with two tablespoonfuls butter and two table-spoonfuls flou...
-Chapter 17. Fish
In regard to its nutritive value, fish compares favorably with meat, being rich in nitrogenous compounds, but it is deficient in fat, excepting such fish as salmon and sturgeon. As ordinarily used,...
-Recipes To Cook Fish
Broiled Fish Sear the flesh side first, then turn every ten seconds. The length of time for cooking depends on the thickness of the fish. Season with butter, salt and pepper, and garnish. Baked ...
-Recipes For Cooking Oysters
Fried Oysters Select large oysters, wash and wipe them, remove pieces of shell, season with salt and pepper, roll in fine bread crumbs which have been dried, sifted and seasoned, dip in beaten egg ...
-Chapter 18. Salads
No dinner would be considered complete without a salad of some kind. Although salad plants contain no great amount of nutriment, their crispness and cooling qualities add a great deal to the ideal din...
-Recipes For Making Salad Dressings
Plain French Dressing 1/2 tsp. salt. 1/4 tsp. pepper. 3 tbsp. olive oil. 1 tbsp. vinegar. Onion juice (if desired), or rub the salad bowl with a clove or garlic. Stir the seasoning i...
-Recipes For Making Salads
Mixed Vegetable Or Macedoine Salad Cold cooked peas, carrots, beets, string beans - almost any cold vegetables-may be combined in this salad. Cut beets and carrots in half-inch cubes, string bea...
-Recipes For Making Salads. Continued
Tomato Jelly Salad 1 can tomatoes. 1 onion (sliced). 1/2 doz. whole cloves. 1/2 doz. Knox's gelatine. 1 bunch celery (cut up). Salt and pepper. 1 c. whipped cream. Cook tomatoe...
-Chapter 19. Soups Without Meat
General Rules These soups are thickened by using butter and flour; this prevents a separation of the thicker and thinner parts of the soup; the butter should be heated until it bubbles, the flour a...
-Recipes For Vegetable Soups
Vegetable Soup 1/2 c. carrot. 1/2 c. turnip. 1/2 c. celery. 1 c. potato. 1/2 c. onion. 1 1/2 qts water. 4 tbsp. butter. 1 tbsp. flour. 1/2 tbsp. parsley. 1 1/2 tsp. salt....
-Chapter 20. Sauces
There is a French epigram which, when translated, reads, Cooking and roasting may be taught, but it takes a genius to make a sauce. This is very true, for in no other line of cooking does the art of...
-Thickenings For Sauces
White Roux In making white roux, equal quantities of butter and flour are stirred in a stew pan over a slow fire for 10 or 15 minutes, but without allowing the roux to take any color. If for immedi...
-How To Make Gravy
Gravy in its most simple form is made by adding boiling water to the sediment which remains in the meat tin when the fat has been carefully poured off. It should be seasoned to taste, boiled no, stirr...
-Recipes For Making Sauces
White Sauce 2 tbsp. butter. 2 tbsp. flour. 1 c. milk. 1/4 tsp. salt. 1/4 tsp. white pepper. Cream Sauce Use cream instead of milk and from one two table-spoonfuls of flour, ac...
-What Is Forcemeat
In modern phraseology the term farce or forcemeat is applied equally to the simple and quickly-made veal stuffing, the finely-pounded quenelle mixture (which is in no sense a stuffing), and the variou...
-Chapter 21. Batters And Doughs
1. Quick bread mixtures, such as biscuits, muffins, griddle cakes, etc., are made from a combination of flour and milk in varying proportions. Some are made light by the addition of egg and beating in...
-Recipes For Batters And Doughs
Pop-Overs 1 c. flour. 1/4 tsp. salt. 1 c. milk. 2 eggs. Mix salt and flour, add milk gradually, add eggs unbeaten. Beat with Dover egg beater for five minutes or more. Pour into hot gre...
-Recipes For Making Waffles And Griddle Cakes
Waffles And Griddle Cakes A waffle iron is made of two corrugated iron griddles fitted and fastened together at one side with a hinge, and revolving in an iron frame, which is to be placed over the...
-Recipes For Cooking Muffins
Plain Muffins 1 c. flour. 2 tsp. baking powder. 1/4 tsp. salt. 1 tsp. sugar (or more). 1/2 c. milk. 2 tsp. melted butter. Mix and sift dry ingredients; add milk and melted butter,...
-Chapter 22. Bread
Bread of some kind was made and used by the Egyptians, long before the Christian era. Bread is mentioned in the Book of Genesis, and for thousands of years has been the staple food of many nations,...
-General Rules For Baking Bread
Use flour containing a large per cent of gluten, or a flour called entire or whole wheat. Flour should be kept in a dry place. If milk is used, heat it to prevent souring. Milk and water are ...
-Recipes For Baking Bread
Bread 2 c. milk or water. 2 tsp. salt. 2 tsp. sugar. 1 tbsp. lard or butter. 1/2 cake compressed yeast. 1/2 c. water. Flour. Put the water or milk, salt, sugar and fat into a b...
-Recipes For Making Biscuts And Rolls
Velvet Biscuits 1 tbsp. butter. 3 tbsp. sugar. 8 c. flour. 1 c. boiling milk. 1 tsp. salt. 1 yeast cake. 3 eggs. Dissolve yeast in 1/2 cup lukewarm water. Put in a large bowl, ...
-Uses For Stale Breads
Dried Bread Crumbs Crusts and small pieces of bread should be dried in a cool oven until a light brown. Roll them on a pastry board, or put through a meat grinder. Crumbs must be sifted. Use them o...
-Chapter 23. Pies
A pie is a quantity of meat or fruit baked in a shallow dish and covered with a layer of paste. There may be a layer of the paste under the meat or fruit as well as on the top. The famous tarts of ...
-General Rules For Making Pies And Pastry
All of the materials must be as cool as possible. Pastry flour should be used. The following fats may be used alone or in combinations of two: butter, butterine, lard. The fat should not be cut ...
-Recipes For Making Pastry And Pie Crusts
Plain Pastry 1 1/4 c. pastry flour. 1 tsp. baking powder (if used). 1/4 tsp. salt. 1/3 or 1/2 c. fat. Ice water. Mix in the order given. Flaky Pastry 3 c. flour. 1/2 tsp...
-Recipes For Baking Pies
Mock Mince Pie 1/4 c. cracker crumbs. 1/4 c. sugar. 1/4 c. molasses. 1/6 c. lemon juice or vinegar. 1/2 c. raisins, seeded and chopped. 1/4 c. butter, or 1/2 c. suet. 1 egg, well ...
-Recipes For Apple Pie
Apple Pie Wipe and cut tart apples into eighths; remove the cores and skins. Vary the amount of sugar according to the acidity of the apples, using 2 tablespoons or more for an apple. If the apples...
-Recipes For Lemon Pie
Lemon Raisin Pie 1 large lemon. 1 c. sugar. 1/2 c. raisins. 2 tbsp. flour. 1 tbsp. butter. 1 c. water. Spk. salt. Cream butter, add sugar, flour and salt, then the lemon juice,...
-Chapter 24. Cakes
Cakes might be classified under batters and doughs. But most cakes are much richer in their composition than the light breads which are usually classified under the batters and doughs. There are tw...
-Recipes For Baking Cakes
Sponge Cake 5 eggs. 1 c. sugar. 1 tsp. lemon juice. Rind of half lemon. 1 1/4 c. flour. 1/4 tsp. salt. Beat the yolks until light and lemon colored, add the sugar gradually and co...
-Recipes For Baking Cakes. Continued
Orange Cake (C. S. Monitor.) 1/4 c. butter. 1 c. sugar. 2 eggs, well beaten. 1/2 c. milk. 1 2/3 c. flour. 2 1/2 tsp. baking powder. Make in the ordinary way and bake in two lay...
-Recipes For Baking Cookies
Brown Sugar Cookies 3/4 c. butter. 3/4 c. brown sugar. 1 egg. 1 cup rolled oats. 3/4 English walnuts. 1 c. flour. 1 tsp. baking powder. Cream butter, add sugar, beaten egg, rol...
-Recipe For Making Doughnuts
2 eggs. 1 c. sugar. 4 tbsp. melted lard. 3/4 c. sour milk. 2 c. flour. 1/2 tsp. salt. 1/2 tsp. soda. 1 tsp. baking powder. Grated nutmeg. Beat eggs till light, then add suga...
-Icing For Cakes
Cakes should be iced when cold. Otherwise the grease on the cake will come through the icing. It is an excellent plant in icing an elaborate cake, to put on first a layer of fondant. Do not add ...
-Recipes For Making Icing And Fillings
Almond Paste (for Cakes, etc.). 4 ozs. ground almonds. 6 ozs. loaf sugar. 1 white of egg. Lemon juice. Put the sugar with 1 tablespoon of water and a teaspoon of lemon juice into a stew...
-Chapter 25. Desserts
The subject of desserts is an important one, and, like the salad, the dessert should be one of the daintiest parts of the meal. If a rich fruit pudding or a mince pie or a very heavy cream dessert is ...
-Recipes For Making Desserts
Fruit Gelatine 1 pkg. gelatine dissolved in 1/2 c. cold water. 2 c. cold water. 1 c. sugar. Juice of one lemon. 1/2 c. pineapple cut in dice. 1 banana neatly cut. 3 oranges cut in...
-Recipes For Charlotte Russe
Orange Charlotte Russe 1/2 c. orange juice. 3/4 c. sugar. 1/2 c. water. 2 eggs. 1 1/2 tbsp. gelatine, dissolved in 1/4 c. cold water. 1 pt. double cream (whipped). Boil orange jui...
-Recipe For Making Fried Cream
(Mrs. C. N. Stevens.) 2 c. milk. 1/2 c. sugar. 1 tbsp. butter. Yolks 3 eggs. 1 tbsp. corn starch. 1 tbsp. flour. 1 tsp. vanilla. 1/4 tsp. salt. Stock cinnamon 1 inch long. ...
-Recipes For Making Puddings
English Bread Pudding 2 1/4 c. dried bread crumbs. 1 c. milk. 1/2 c. molasses. 1/4 c. butter or 3/4 c. chopped suet. 1 c. raisins. 1 tsp. soda. 1 tsp. salt. 1 tsp. cinnamon. ...
-Recipe For Making Chocolate Pudding
2 tbsp. butter. 1/2 c. sugar. 2 eggs. 1/2 c. milk. 1/2 c. flour. 3 tsp. baking powder. 1 1/2 squares chocolate. 1/4 tsp. salt. Cream the butter; add the sugar and eggs beaten l...
-Recipe For Making Snow Pudding
1/2 pk. gelatine, dissolved in 1/2 c. cold water. 2 c. cold water. 1 c. sugar. Juice of 2 lemons. Whites of 3 eggs. Boil water, sugar and lemon juice together; then add gelatine. When p...
-Recipes For Making Fritters
Fritters Fritter batter may be used for fruit, vegetables or meat fritters. With very acid fruits, it is a help to add a little sugar to the batter. In using apples, use only tart apples that wi...
-Recipes For Making Sauces For Dessert
Creamy Sauce 2 eggs. 1 c. sugar. 1 lemon. 1 c. grated apple. Beat the yolks and sugar, add grated rind of half a lemon and juice of lemon, then the beaten whites and the apple gradually...
-Chapter 26. Ice Cream
General Rules in Making Ice Cream The can, cover and dasher of the freezer should be scalded and then chilled before the mixture which is to be frozen is placed in it. Adjust the can carefully in t...
-Recipes For Making Ice Cream
Vanilla Ice Cream 1 qt. cream. 1 c. sugar. 2tbsp. vanilla extract. Part milk may be used, in which case add the beaten white of one egg. In making creams it is economy to use half milk ...
-Chapter 27. Making Sandwiches
It would be hard to give definite rules for making sandwiches, so many different things may be made into attractive fillings. Small left-overs of meat or vegetables, or fruit, if blended properly, wil...
-Chapter 28. Cooking In Paper Bags And Fireless Cookers
The method of cooking in paper bags and fireless cookers are about the same. The advantages in either of these methods are as follows: 1. The food is superior in flavor and nutritive value, because...
-Chapter 29. Culinary Dictionary
A l'Estragon - With tarragon. A la Neige - In the style of snow. A la Poulette - Meat or fish warmed in a white sauce with yolks of eggs. A la Reine - Of the queen. Allemande - A thick, wh...







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