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add salt asparagus asparagus points bacon beat bechamel bechamel sauce beef boiling water bread break the yolks brown carrots cauliflower chicken chopped parsley coffee cold water colour cup of cream cutlets E. T. Cook Eufs fillets fish flavour foie gras fork frying-pan garden Gertrude Jekyll glass gravy gruyere cheese half handful of salt herbs hot dish hour juice laurel leaf lemon let it boil lump of butter macaroni mayonnaise meat melted milk mould omelette onions oven parsley peas peeled piece of butter Potage potatoes pound poured preceding recipe Put a lump quantity quarter remove rice salt and pepper saucepan saucepan full served shalot sieve simmer slices slow fire small pieces small saucepan Sole souffle soup tureen stew-pan strainer sufficient sugar sweetbread tablespoonful of flour tapioca taragon thick throw tomato sauce tureen turn vanilla ice veal Veau vegetables vinegar warm white wine wooden spoon yolks