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Question		Answer
sightly start learning		beau
teaspoonful start learning		cuillère à café
sprigs start learning		brins
saucepan start learning		casserole
teaspoonfuls start learning		cuillères à café
potage start learning		le potage
larded start learning		lardé
chervil start learning		cerfeuil
gravies start learning		les sauces
yolks start learning		les jaunes
drippings start learning		gouttes
lengthwise start learning		longitudinal
epicures start learning		les épicuriens
colander start learning		passoire
carpel start learning		carpelle
allspice start learning		piment de la Jamaïque
parsley start learning		persil
salsify start learning		salsifis
unbaked start learning		non cuit
pastes start learning		des pâtes
grated start learning		râpé
cauliflowers start learning		choux-fleurs
physiologists start learning		physiologistes
cloves start learning		clous de girofle
clove start learning		Clou de girofle
coffee-pot start learning		cafetière
dished start learning		plat
broiled start learning		grillé
isinglass start learning		ichtyocolle
nutritive start learning		nutritif
thyme start learning		thym
broiling start learning		griller
broth start learning		bouillon
cored start learning		évidé
kneaded start learning		malaxé
gridiron start learning		gril
broil start learning		griller
blanched start learning		blanchi
envelop start learning		envelopper
baste start learning		arroser
skewers start learning		brochettes
crockery start learning		vaisselle
sautéing start learning		faire sauter
croutons start learning		Croûtons
basting start learning		arroser
shallot start learning		échalote
underdone start learning		pas assez cuit
mucilaginous start learning		mucilagineux
canvasback start learning		toile de fond
gurnard start learning		grondin
lapwings start learning		vanneaux
compilers start learning		compilateurs
perpendicularly start learning		perpendiculairement
strainer start learning		passoire
skimmer start learning		écumoire
eatable start learning		mangeable
decanters start learning		carafes
blanch start learning		blanchir
avocations start learning		avocats
nasturtium start learning		capucine
ornamenting start learning		ornement
sauté start learning		faire sauter
sorrel start learning		oseille
sprig start learning		brin
hydrometer start learning		hydromètre
fillets start learning		filets
ounces start learning		onces
chine start learning		échine
slices start learning		des tranches
civet start learning		civette
nitrogenous start learning		azoté
pintail start learning		pilet
middle-sized start learning		taille moyenne
nutmeg start learning		Noix de muscade
sweetmeats start learning		les sucreries
rind start learning		couenne
knead start learning		pétrir
sweetbreads start learning		ris de veau
debility start learning		débilité
beautifies start learning		embellit
quart start learning		litre
mould start learning		moule
garnishing start learning		garniture
cochineal start learning		cochenille
tastefully start learning		avec goût
calf's start learning		veau
quails start learning		les cailles
tarragon start learning		estragon
boil start learning		bouillir
shoveller start learning		canard souchet
leanness start learning		maigreur
currants start learning		groseilles
fowls start learning		volailles
shallots start learning		échalotes
plovers start learning		les pluviers
capon start learning		chapon
claret start learning		bordeaux
thickness start learning		épaisseur
tinsmith start learning		ferblantier
madeira start learning		Madère
turnips start learning		navets

Fiches du livre - "Hand-Book of Practical Cookery for Ladies and Professional Cooks" (Pierre Blot)

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