sou-biz (bees)
Name of a puree and sauce
Souffle
sou-fle (soo-fla)
Puffed up, like omelet souffle
Supreme
su-pre-m
Name of a rich white sauce
Tamis
ta-mi (mee)
A sieve of fine cloth, wire, also a
coarse woolen cloth
Tartare
tar-ta-r
Name of a sauce
Tartine
tar-ti-n (teen)
Slice of bread, covered with pre-
serves, etc.
Tasse
ta-s
Cup
Tortue
tor-tu
Turtle
Truffle
tru-f
Truffle
Vinaigre
vi-na-gr
Vinegar
Vol-au-vent
vo-lo-van
A small pie of delicate meat; shell
-•
fish, etc.
Xeres
kze-res
Name of a wine
Page 62
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
sou-biz (bees)
Name of a puree and sauce
Souffle
sou-fle (soo-fla)
Puffed up, like omelet souffle
Supreme
su-pre-m
Name of a rich white sauce
Tamis
ta-mi (mee)
A sieve of fine cloth, wire, also a coarse woolen cloth
Tartare
tar-ta-r
Name of a sauce
Tartine
tar-ti-n (teen)
Slice of bread, covered with preserves, etc.
Tasse
ta-s
Cup
Tortue
tor-tu
Turtle
Truffle
tru-f
Truffle
Vinaigre
vi-na-gr
Vinegar
Vol-au-vent
vo-lo-van
A small pie of delicate meat; shell
-•
fish, etc.
Xeres
khe-res
Name of a wine