The Table: How to Buy Food, how to Cook It, and how to Serve it

add half Allemande sauce bake Beef boil bowl Breakfast Broiled cake Canapé Celery Chicken chopped parsley Clams Coffee Consommé Cream Crême Croquettes Croustade croûtons Dinner drain eggs Espagnole sauce fillets five minutes flour folded napkin forcemeat fresh Fried garnishing Gratin half a gill half a pint half an ounce Hashed hot dish inch Lamb lemon let cook Lobster Luncheon Madeira wine maître d'hôtel medium-sized Méringues moisten mold mushrooms Mutton nutmeg Omelet onion ounce of butter ounces of powdered Oysters parsley pieces pinch of pepper pinch of salt pint of hot Potatoes powdered sugar Pudding Purée quart Radishes remove Rice Roast Salad salt and half saltspoonful saucepan Sauté sautoire season with half serve slices spatula spoon Steak Stewed stir stove Stuffed sweet Sweetbreads tablespoonful tablespoonful of salt teaspoonful teaspoonful of pepper Tenderloin three minutes Timbale truffles twelve Veal Watercress white broth yolks