Art of
The Art of Cookery Made Easy and Refined
作者：Mollard, John
体例：段 章数：11
字数：225,178 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（225,178 字）。
- 分章依据
- 按「段」标记切分为 11 段（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每段 20,470 字；最长 TAKE white veal, lean ham, turnips, celery, onions cut in pi（40,009 字），最短 Pigeons a la craupidine, 58（4,897 字）。
- 原文溯源
cache/epub/41352/pg41352.txt（Project Gutenberg）
章节目录
共 11 段- TAKE white veal, lean ham, turnips, celery, onions cut in pi
- TAKE four beef tails cut into joints, bouille beef two piece
- CUT off the under bone of a breast of white veal, and the sk
- CUT chicken into pieces, blanch them, and season with pepper
- TRUSS the turkey as for boiling, stuff it with light forceme
- CUT the tripe into small slips, and boil in a little consumé
- TO a pint of cream add half a table spoonful of pounded cinn
- TO half a pound of beef marrow chopped fine, add six ounces
- TAKE the spawn out of live lobsters before they are boiled,
- TAKE the whites of nine eggs, and whisk them to a solid frot
- Pigeons a la craupidine, 58