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1 The soup tureen and plates are brought in to the side table.
2 Pour over the fried balls in the tureen and serve very hot.
3 Let the grated pulp remain covered in the tureen for twenty-four hours.
4 Send hot to the table in a tureen with the hot rabbits.
5 The poor old boy had rammed the wall with the soup tureen .
6 Stir in the butter, cook one minute, and pour into the tureen .
7 Without a word I grasped the turkey platter and the turnip tureen .
8 These should be well beaten up and put in tureen before dishing.
9 I asked how it came about that the tureen had been left.
10 You may serve up with them onion sauce in a small tureen .
11 Have ready a small tureen of lobster sauce to accompany the salmon.
12 Servants brought the elaborate meal-platterupon tureen upon bowl of fabulous delicacies.
13 Partly fill a large tureen with slices of crisply-browned and buttered toast.
14 Pour into a tureen and sprinkle a little chopped parsley on top.
15 Put them into a hot soup tureen , and strain soup over them.
16 Cordle pulled the tureen of stew toward him and lifted a spoon.
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