Recipes from Recipes for high-class cookery

Records 1 to 50 of 225, in reading order. Each links to a modern interpretation.

Consomme a L’Italiennep. 1 Consomme a la Friar Tuckp. 1 Consomme a la Celestinep. 1 Consomme a la Brunoisep. 1 Clear Mulligatawnyp. 1 Clear Oxtailp. 1 Clear Beetroot Soupp. 2 Dried Turtle Soupp. 2 Mock Turtle Soupp. 2 Hare Soupp. 2 Hollandaise Soupp. 2 Tapioca Cream Soupp. 3 Potage a la Bonne Femmep. 3 Potage a la Bonne Femmep. 3 Potage a la Royalep. 3 Potage d'Amandesp. 3 Puré a la Princessep. 3 Purée de Marronsp. 3 Bisque of Lobsterp. 3 Bisque of Oystersp. 3 Celery Puréep. 3 Brussels Sprout Puréep. 3 Green Pea Puréep. 3 Tomato Soupp. 4 Artichoke Puréep. 4 Vegetable Marrow Puréep. 4 Sole au Gratinp. 5 Sole a la Colbertp. 5 Sole a la Portugaisep. 5 Fish Soufflép. 6 Quenelles of Fishp. 7 Curry of Fishp. 7 Lobster Cutletsp. 7 Escalopes of Fishp. 7 Dressed Crabp. 8 Fillets of Beef a la Godardp. 8 Fillets of Beef a la Pompadourp. 9 Creams of Beefp. 9 Dry Curry of Beefp. 9 Mutton Cutlets a la Reformep. 9 Mutton Cutletsp. 9 Curried Mutton Cutletsp. 9 Mutton Cutlets a la Milanesep. 10 Mutton Cutlets a la Soubisep. 10 Mutton Cutlets a la Venitiennep. 10 Noisettes of Muttonp. 10 Noisettes of Muttonp. 10 Noisettes of Mutton aux Champignonsp. 10 Veal Cutletsp. 11 Veal Cutlets a la Colbertp. 11