Recipes from Dressed game and poultry à la mode
Records 101 to 138 of 138, in reading order. Each links to a modern interpretation.
Boudins of Rabbit a la Reinep. 28Boiled Rabbit a la Maintenonp. 28Galantine of Rabbitp. 28Gibelotte de Lapinp. 29Fillets of Rabbit with Cucumber Saucep. 29Fricandeau of Rabbitp. 29Rabbit Frittersp. 29Rabbit Klossep. 29Rabbits en Papillotep. 30Rabbit Pie a la Provençalep. 30Rabbit Pilaup. 30Rabbit Puddingp. 30Rabbit a la Tartarep. 30The Wanderer's Rabbit No. 1p. 31The Wanderer's Rabbit No. 2p. 31Snipe Pie a la Danoisep. 31Snipe Raised Pie (Hot)p. 32Snipe Soufflep. 32Teal Puddingp. 33Stewed Tealp. 33Salmi of Tealp. 33Devilled Turkey Drumsticksp. 33Turkey Drumsticksp. 33Turkey en Daubep. 33Venison Cutletsp. 34Haricot of Venisonp. 34Venison Pastyp. 34Venison Puffsp. 34Salmis of Widgeonp. 35Fillets of Wild Ducks with Olivesp. 35Wild Fowl with Bigarade Saucep. 35Woodcock a la Chasseurp. 35Woodcock a la Lucullusp. 35Woodcock a la Perigueuxp. 35Woodcock a la Perigueuxp. 35Woodcock a la Proven^alep. 35Woodcock en Surprisep. 36Salmi of Woodcocks a la Lucullusp. 36