Recipes from Dressed game and poultry à la mode
Records 51 to 100 of 138, in reading order. Each links to a modern interpretation.
Poultry a la Modep. 13Leveret a la Minutep. 13Leveret a la Noelp. 13Salmi of Moor Fowl or Wild Duckp. 13Ortolans in Casesp. 14Ortolans a la Perigourdinep. 14Ortolans aux Truffesp. 14Partridges a la Barbaricp. 14Partridge Blancmanger aux Truffesp. 14Partridges a la Bearnaisep. 15Blanquette of Partridge aux Champignonsp. 15Broiled Partridgesp. 15Chartreuse of Partridgesp. 15Partridges aux Chouxp. 16Cold Glazed Fillets of Partridgep. 16Partridges a la Cussyp. 16Partridges with Mushroomsp. 16Partridge Piep. 17Partridge Puddingp. 17Partridges a la Reinep. 17Salmi of Partridge a la Chasseurp. 17Scalloped Partridgesp. 17Partridges a la Sierra Morenap. 18Partridge Soufflep. 18Perdreaux en Surprisep. 18Stewed Partridgesp. 18Partridge a la Toussenelp. 18Partridge Tartletsp. 19Partridge a la Venitiennep. 19Boudins of Pheasant a la Richelieup. 19Pheasant Cutletsp. 21Galantine of Pheasant a la Modep. 21Fritot of Creme of Pheasantp. 21Pheasant and Macaronip. 22Pheasant Pie with Oystersp. 22Pheasant Stewed with Cabbagep. 23Pheasant Stuffed with Oystersp. 23Pheasant Stuffed with Tomatoesp. 23Pheasant en Surprisep. 24Pheasant a la Suissep. 24Pheasant a la Tregothranp. 24Pheasant a la Victoriap. 24Pigeons en Poquetonp. 25Pigeon en Ragout de Crevettesp. 26Pigeons au Soleilp. 26Pigeons a la Soussellp. 26Quails a la Beaconsfieldp. 27Quails en Caissep. 27Compote of Quailsp. 27Quails and Green Peasp. 28