Real Cookery
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In our eReader you can find the full English version of the book. Read Real Cookery Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Real Cookery
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B9 reader, mean to stick to that word in spite of all, please use the singular and not the plural, also say *' sauce a la diable " and not " sauce au diable." Why is our honest Southdown almost invariably styled pre sale by our intelligent composers of menus ? Surely this is reducing it from the first to the third rank in the mutton world. The French pre sale (salt-marsh) mutton cannot compare with our Southdown and, in point of fact, it is quite another article. Perhaps the same intelligent co...mposer would call Severn salmon sawnon du Rhin ? What I wish to ask now is this : you, with your usual sincerity and good taste, write in your bill of fare tender-loin steaks a la Rossini, and a Frenchman, in his, roast-beef a VAnglaise ; can either be called a " mongrel patois " ? I hold that culinary terms ought to be entitled to free passes into every language.
Supposing, too, that all our French menus, from the schoolgirl's to the confectioner's or purveyor's of ball suppers, were unobjectionable French, what is the good of them to, say, one-half of your guests, 40 BEAL COOKEBY.
What to read after Real Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Grid, Pseud to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
B9 reader, mean to stick to that word in spite of all, please use the singular and not the plural, also say *' sauce a la diable " and not " sauce au diable." Why is our honest Southdown almost invariably styled pre sale by our intelligent composers of menus ? Surely this is reducing it from the first to the third rank in the mutton world. The French pre sale (salt-marsh) mutton cannot compare with our Southdown and, in point of fact, it is quite another article. Perhaps the same intelligent co...mposer would call Severn salmon sawnon du Rhin ? What I wish to ask now is this : you, with your usual sincerity and good taste, write in your bill of fare tender-loin steaks a la Rossini, and a Frenchman, in his, roast-beef a VAnglaise ; can either be called a " mongrel patois " ? I hold that culinary terms ought to be entitled to free passes into every language.
Supposing, too, that all our French menus, from the schoolgirl's to the confectioner's or purveyor's of ball suppers, were unobjectionable French, what is the good of them to, say, one-half of your guests, 40 BEAL COOKEBY.
What to read after Real Cookery?
You can find similar books in the "Read Also" column, or choose other free books by Grid, Pseud to read onlineMoreLess
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