text_original: That gives you a plain white stew of meat. You can transform that into a dish called in French cookery books _blanquette_, or white stew of meat, by adding to it just before you take it off the fire a tablespoonful of chopped parsley and the yolk of one egg.
text_transcription: THAT GIVES YOU A PLAIN WHITE STEW OF MEAT YOU CAN TRANSFORM THAT INTO A DISH CALLED IN FRENCH COOKERY BOOKS BLANQUETTE OR WHITE STEW OF MEAT BY ADDING TO IT JUST BEFORE YOU TAKE IT OFF THE FIRE A TABLESPOONFUL OF CHOPPED PARSLEY AND THE YOLK OF ONE EGG
phonemes: ðæt ɡˈɪvz juː ɐ plˈeɪn wˈaɪt stˈuː ʌv mˈiːt. juː kæn tɹænsfˈɔːɹm ðæt ˌɪntʊ ɐ dˈɪʃ kˈɔːld ɪn fɹˈɛntʃ kˈʊkɚɹi bˈʊks blæŋkˈɛt, ɔːɹ wˈaɪt stˈuː ʌv mˈiːt, baɪ ˈædɪŋ tʊ ɪt dʒˈʌst bᵻfˌɔːɹ juː tˈeɪk ɪɾ ˈɔf ðə fˈaɪɚɹ ɐ tˈeɪbəlspˌuːnfəl ʌv tʃˈɑːpt pˈɑːɹsli ænd ðə jˈoʊk ʌv wˈʌn ˈɛɡ.