text_original: MONTROSE SAUCE 1/2 tablespoonful of granulated gelatin 1/4 cupful of sugar 1/2 cupful of milk 1 pint of cream 2 tablespoonfuls of brandy 1 teaspoonful of vanilla Yolks of 3 eggs Cover the gelatin with milk, let it soak a half hour, and put it, with the milk, in a double boiler over the fire.
text_transcription: MONTROSE SAUCE HALF A TABLESPOONFUL OF GRANULATED GELATINE QUARTER OF A CUPFUL OF SUGAR HALF A CUPFUL OF MILK ONE PINT OF CREAM TWO TABLESPOONFULS OF BRANDY ONE TEASPOONFUL OF VANILLA THE YOLKS OF THREE EGGS COVER THE GELATINE WITH MILK LET IT SOAK A HALF HOUR AND PUT IT WITH THE MILK IN A DOUBLE BOILER OVER THE FIRE
phonemes: mˈɔntɹoʊz sˈɔːs wˈʌn slˈæʃ tˈuː tˈeɪbəlspˌuːnfəl ʌv ɡɹˈænjʊlˌeɪɾᵻd dʒˈɛlɐtˌɪn wˈʌn slˈæʃ fˈɔːɹ kˈʌpfəl ʌv ʃˈʊɡɚ wˈʌn slˈæʃ tˈuː kˈʌpfəl ʌv mˈɪlk wˈʌn pˈaɪnt ʌv kɹˈiːm tˈuː tˈeɪbəlspˌuːnfəlz ʌv bɹˈændi wˈʌn tˈiːspuːnfəl ʌv vɐnˈɪlə jˈoʊks ʌv θɹˈiː ˈɛɡz kˈʌvɚ ðə dʒˈɛlɐtˌɪn wɪð mˈɪlk, lˈɛt ɪt sˈoʊk ɐ hˈæf ˈaʊɚ, ænd pˈʊt ɪt, wɪððə mˈɪlk, ɪn ɐ dˈʌbəl bˈɔɪlɚɹ ˌoʊvɚ ðə fˈaɪɚ.