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Updated: June 6, 2025
You lead too secluded a life. 'What exercises? I practise my voice every day, twenty minutes. 'Ah, but I didn't mean that. I mean in the open air sport that sort of thing. 'Ah, you wish I go horseback riding. Ver' nice, but not for me. I have never did it. I cannot begun now, Lady Everard. I spoil all the veloute of my voice. Have you seen again that pretty little lady I met here before?
To a sensitive mind there is always more or less of the shocking in such exhibitions; and I do not wish to spoil your appetite for dinner. We will dine. I can give you some veal a la Menehoult, with cauliflowers in veloute sauce after that a glass of Clos de Vougeot then your nerves will be sufficiently steadied."
These preparations are so frequently mentioned in modern cookery, that we shall give the receipts for them, although they are not appropriate for the Jewish kitchen. Velouté is a fine white sauce, made by reducing a certain quantity of well-flavoured consommé or stock, over a charcoal fire, and mixing it with boiling cream, stirring it carefully till it thickens.
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