Full book · ReadAI club library
The Boston cooking-school cook book
by Farmer, Fannie Merritt · Page 474 of 474 · 165,613 words
Tip · Use the reading mode control above and choose Scroll for a smoother flow through the full text.
_Eperlans frits._ Fried smelts. _Espagnole sauce._ A rich brown sauce. _Farci-e._ Stuffed. _Fillet de bœuf piqué._ Larded fillet of beef. _Flammande (à la)._ In Holland style. _Foie de veau grillé._ Broiled liver. _Fondue._ A dish prepared of cheese and eggs. _Fraises._ Strawberries. _Frappé._ Semi-frozen. _Fricassée de poulet._ Fricassee of chicken. _Fromage._ Cheese. _Gateau._ Cake. _Gelée._ Jelly. _Génevoise (à la)._ In Swiss style. _Gla
Other legal sources
Read Project GutenbergBrowse Standard EbooksSearch WikisourceRead WikibooksSearch WikipediaBorrow Open LibraryBorrow Internet ArchiveSearch Google BooksBrowse HathiTrustBrowse LibriVoxBrowse ManyBooksSearch SmashwordsBrowse Project MUSE Open AccessBrowse Directory of Open Access BooksBrowse OAPEN LibraryRead OpenStaxSearch JSTOR Open ContentBorrow Libby / OverDriveBorrow HooplaSearch WorldCatSearch Digital Public Library of AmericaSearch EuropeanaBrowse Library of Congress Digital CollectionsBrowse British LibraryBrowse Smithsonian LibrariesBrowse Kindle StoreBrowse Apple BooksBrowse KoboBrowse Barnes & NobleBrowse NookBrowse Bookshop.orgSearch AmazonBrowse AudibleBrowse Libro.fmBorrow OverDriveBorrow cloudLibraryBorrow BorrowBoxBorrow Axis 360Borrow PressReaderBrowse ScribdBrowse EverandBorrow BibliothecaSearch GoodreadsSearch The StoryGraphSearch BookBub