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Excerpt from La Cuisinière Bourgeoise, Suivie de l'Office, A l'Usage de Tous Ceux Qui Se Mêlent, de Dépenses de Maisons, Vol. 1: Contenant la Maniéré de Connoître, Disséquer Et Servir Toutes Fortes de Viandes; Des Avis Intéressans sur Leur Bonté Et sur le Choix qu'On en Doit Faire
Blanchir. C'e¿-à-dire de faire bouillir dans de'l'eau la viande ou le légume qui il expliqué ne la lei¿'er que le temps qui ca marqué pour qu'elle ne perde pas ('on goût.
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