. The standard domestic science cook book. abatis — consominS (an-yo). (agr). (i-y). Garlic. abatis (^ba-te). ? TO). [the fire. k la brocbe (a-la-brosh). Roasted before Allemande (al-mand). German. alose (a-loz). Shad. aloyan (al-wi-yo). Sirloin ot beef. ananas (a-na-oa). Pineapple. ancbols (itng-shwil). Anctacvy. Anglatse ^ang-glas). English. angraille (^g-ghe-y). Eel. artictaant (ar-tl-sho). Artichoke. asperires (as-p^rzh). Asparagus, aspic (as-pik). Meat jelly. an (o). To or -vflth the. anbergine (o-bar-zhin). Egg-plant. an fonr (5 for). Baked in the ove
. The standard domestic science cook book. abatis — consominS (an-yo). (agr). (i-y). Garlic. abatis (^ba-te). ? TO). [the fire. k la brocbe (a-la-brosh). Roasted before Allemande (al-mand). German. alose (a-loz). Shad. aloyan (al-wi-yo). Sirloin ot beef. ananas (a-na-oa). Pineapple. ancbols (itng-shwil). Anctacvy. Anglatse ^ang-glas). English. angraille (^g-ghe-y). Eel. artictaant (ar-tl-sho). Artichoke. asperires (as-p^rzh). Asparagus, aspic (as-pik). Meat jelly. an (o). To or -vflth the. anbergine (o-bar-zhin). Egg-plant. an fonr (5 for). Baked in the oven. an eratln(ogra-tang). Any disb preparedwith crumbs, and sauce, especially withgrated cheese strewn over the top. an Jns (o zh). Meat baked in its owngravy. B€arnalse (ba-Sr-naz). The name ol arich herb sauce. BSobamel (ba-sha-mel). The name of thechef of Louis XIV. applied to a specialwhite sauce. Benedictine (ben-e-dlk-tln). A liquor ori-ginally made by the Benedictine monks. betteraves (bet-ra-v). Beets. benrre (bSr). B
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Keywords: ., bookcentury1900, bookdecade1900, bookpublisherchi, booksubjectcbk
