13.It's marguerites, poached and coated half with white wine sauce sprinkled with julienne of truffle, and half shrimp sauce sprinkle with julienne of white egg, decorated with daisies made from cooked turnips.
14.Heating shellfish in water forces the shells to open, making it easier to get at the contents, but also, and no less importantly, it sorts out which ones are bad-bad ones stay closed.
15.Line one, marguerites, poached and coated, half with white wine sauce, sprinkled with julienne of truffles, and half shrimp sauce sprinkled with julienne of white of egg, decorated with daisies, made from cooked turnips.
16.If you want to give me a cooking lesson, I'm up for that; but please don't teach me how to cook potatoes or anything boiled, because I've been doing that for years.
17.It is very long since I tasted a slice of boiled beef; I have a suspicion that the thing is becoming rare. In a household such as mine, the " round" is impracticable; of necessity it must be large, altogether too large for our requirements.