These are the most frequently used words in this book.
add
bacon
beans
black
boil
bouquet
bowl
bread
bring
broth
butter
cabbage
carrots
celery
cheese
chicken
chopped
cook
cooking
cover
cream
cup
cut
de
dish
dried
fat
finely
fish
flavor
france
french
fresh
freshly
garlic
garni
good
green
ground
ham
heat
heated
heavy
high
hot
ladle
large
leaves
leeks
little
low
makes
meat
medium
minutes
mussels
needed
often
oil
olive
onions
oven
parsley
peeled
pepper
pieces
place
plates
pot
potatoes
pound
quarts
recipe
red
reduce
region
remaining
remove
reserve
reserved
salt
sausage
serve
servings
simmer
slices
small
soup
soupe
stirring
tablespoons
taste
teaspoon
tender
time
use
vegetables
water
white
wine