Well, my French pronunciation is not perfect, but if you are desperate, here is some indication of what it would most likely sound like:Peter Why wrote:I bet he practiced for that!
And, now on cookery, still in the Encyclopaedia, could I have some French assistance, please?
Autres temps, autres moeurs
cailles à la Mirepoix
chartreuses à la Mauconseil
poulets à la Villeroy
gigot à la Mailly
(surnames: ) Brunoy, Bougeant
Grimod de la Reynière
Manuel des amphitryons
rue des Poulies
Cambacérès
Rechaud
Mérillion
Beauvilliers
Anthelme Brillat-Savasin
Physiologie du goût
Thank you,
Peter
https://librivox.org/uploads/xx-nonproject/Peter_French.mp3
....
Hopefully someone French stops by at some point.