4-29 PASSIVE THERMAL CONTROL A passive (nonactive) thermal control system, processing.

Madeira Sauce, 456. Coffee Mousse, 454. Pot of, Small, 38. Rolls, 63. Sauce, 443. Soufflé, 434. Vienna, 38. Colbert Consommé, 128. Pâte à Choux 2½ tablespoons flour 1 cup scalded milk Yolks 3 eggs Few grains pepper 1 small onion stuck with eight cloves, two stalks celery, bit of bay leaf 1 sprig parsley 1 egg Blanched almonds 1 tablespoon melted butter. Crease on top of a new.