id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
45348	Caron, Pierre, active 1886-1899	French Dishes for American Tables			.txt	text/plain	60176	4403	92	to color lightly, drain, and put into three pints of consommé (see Art. 1), which boil gently for an hour, skim off the grease carefully, and color slightly, add a pint and a half of consommé (stock, Art. 1), boil beginning to boil, add an ounce of butter, a pint and a half of cream, half a pint of Spanish sauce (Art. 80), boil fifteen minutes, strain, pint of Spanish sauce (Art. 80), add a sherry-glass of white wine, boil Make a rather thick béchamel sauce (Art. 83), to which add two yolks of eggs well mixed in a little water. sugar, and, when your sauce is boiling, add a quart of macédoine (Art. 416), which put on a dish, your tendons of veal on top, and serve. Moisten your squabs with half a pint of Spanish sauce (Art. 80), add a pinch of pepper, nutmeg, and thyme, a glass of sherry, and	./cache/45348.txt	./txt/45348.txt