Recipes from High-class cookery recipes
Records 51 to 100 of 376, in reading order. Each links to a modern interpretation.
Homard à la St. Stephensp. 12Homard a la St. Stephensp. 12Lobster Cutletsp. 13Lobster Soufflep. 13Matelotte of Eelsp. 13Oyster Soufflep. 14Sauce for Oyster Soufflep. 14Petits Souffles de Homardp. 14Scollops of Turbotp. 14Slice of Salmon Bakedp. 14Slice of Salmon Bakedp. 14Sole a l'Holyp. 14Sole a la Maitre d'Hotelp. 14Sole aux Fines Herbesp. 15Sole au Gratin a l'Anglaisep. 15Sole a la Bohemiennep. 15Sole a la Portugaisep. 15Soles a la Rouennaisep. 16Stewed Sole a la Gascognep. 16Souffle de Saumonp. 16Souffle de Saumonp. 16Tartelettes à l'Indiennep. 16Stewed Eelsp. 16Stewed Oystersp. 17Stewed Troutp. 17Supreme de Crabe à la Tomatep. 17To Warm up Perchp. 18To Warm up Salmonp. 18Water Souchyp. 18Whitebaitp. 18Whitebaitp. 18Curry Powderp. 19Brown Curry (Beef)p. 19Dry Curryp. 19Fish Curryp. 19Kebob Curryp. 20Vegetable Curryp. 20White Curry (Chicken)p. 20Mollet (Indian Breakfast Dish)p. 20Burdwan of Fowlp. 20Devilled Almondsp. 20Devilled Lobsterp. 21Clear Mulligatawnyp. 21Pillau of Fowlp. 21Bengal Curryp. 22Bouchées de Volaille à la St-Jamesp. 22Bouchées à la Reinep. 23Boudins à la Richelieup. 23Broiled Partridgep. 23Calf's Head Piep. 23