Gancel's Culinary Encyclopedia of Modern Cooking;
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What reading level is Gancel's Culinary Encyclopedia of Modern Cooking; book?
To quickly assess the difficulty of the text, read a short excerpt:
slice truf, on top, gravy.
German ia, Breast, po. on noodle saute w. ham, cov. mor- nay sa. baked.
Golden Gate,. Same Californienne. Gar. w. asp. tips, filiced art. bottom saute, small Parisienne Pot.
Grant, Broiled on deviled ham. Colbert sa. gar, asp-tips.
Grillees, "Broiled". All wings broiled sa. and gar. facul- tative.
Harrisson, Cov. ch. fo-meat mousseline, dec. w. truf po.
on terrapin croq. same shape Mad.-sa. w. orange juice.
Henri IV, Heart shape saute, on art. puree, sliced truf.
on t...op, bearnaise sa. around.
Hongroise, Saute w. paprika, moisten w. cream or sup- sa. rice pilaf w. tom.
Imperatrice, Stuf. in side w. salpicon cf fo-gras, cov. w.
ch, fo-meat sprinkled truf. po. on celery puree sup. sa.
w. truf.
Incrusted, All wings, supreme filet, etc. incrusted w.
truf. tongue. (See contissees.) Indienne, Saute, on indienne rice, curry sa..
Italienne, Saute on sliced, tongue same shape Italienne sa. gar. w. art. italienne style.
Jardiniere, Saute, gar. w. fancy veg. in bouquet, gravy.
What to read after Gancel's Culinary Encyclopedia of Modern Cooking;?
You can find similar books in the "Read Also" column, or choose other free books by Gancel, Joseph. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
slice truf, on top, gravy.
German ia, Breast, po. on noodle saute w. ham, cov. mor- nay sa. baked.
Golden Gate,. Same Californienne. Gar. w. asp. tips, filiced art. bottom saute, small Parisienne Pot.
Grant, Broiled on deviled ham. Colbert sa. gar, asp-tips.
Grillees, "Broiled". All wings broiled sa. and gar. facul- tative.
Harrisson, Cov. ch. fo-meat mousseline, dec. w. truf po.
on terrapin croq. same shape Mad.-sa. w. orange juice.
Henri IV, Heart shape saute, on art. puree, sliced truf.
on t...op, bearnaise sa. around.
Hongroise, Saute w. paprika, moisten w. cream or sup- sa. rice pilaf w. tom.
Imperatrice, Stuf. in side w. salpicon cf fo-gras, cov. w.
ch, fo-meat sprinkled truf. po. on celery puree sup. sa.
w. truf.
Incrusted, All wings, supreme filet, etc. incrusted w.
truf. tongue. (See contissees.) Indienne, Saute, on indienne rice, curry sa..
Italienne, Saute on sliced, tongue same shape Italienne sa. gar. w. art. italienne style.
Jardiniere, Saute, gar. w. fancy veg. in bouquet, gravy.
What to read after Gancel's Culinary Encyclopedia of Modern Cooking;?
You can find similar books in the "Read Also" column, or choose other free books by Gancel, Joseph. [from Old Catalog] to read onlineMoreLess
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