Recipes from Recipes for high-class cookery
Records 51 to 100 of 225, in reading order. Each links to a modern interpretation.
Veal Cutlets a la Talleyrandp. 11Grenadins of Vealp. 11Quenelles of Vealp. 11Chicken Creamp. 12Creams of Chicken a la Nimoisp. 12Darioles of Chickenp. 12Timbales of Chickenp. 12Timbales of Chickenp. 12Casserole of Chickenp. 12Fricassée of Chickenp. 12Chicken a la Marengop. 13Pigeons a la Duchessep. 13Jugged Harep. 14Jugged Harep. 14Kromeskis of Chickenp. 14Chicken Pattiesp. 15Pigeon Vol-au-Ventp. 15Kidneys a la Thuringianp. 15Chaud-Froid of Chickenp. 15Mutton Cutlets en Chaud-Froidp. 16Medallions of Chickenp. 16Timbale Froide a la Toulousep. 16Timbale Froide a la Toulousep. 16Cucumberp. 16Sweetbread Cutletsp. 16Galantine of Fowlp. 16Raised Pigeon Piep. 17Artichokesp. 17Asparagusp. 17Brussels Sprouts au Jusp. 17Cauliflower au Gratinp. 17Celeryp. 18Flageoletsp. 18Dressed French Beansp. 18Dressed French Beansp. 18Creme de Legumesp. 18Savoury Haricot Beansp. 18Potato Croquettesp. 18Stuffed Tomatoesp. 18Peasp. 18Potato Chipsp. 19Salsifyp. 19Sea-Kalep. 19Spinachp. 19Vegetable Marrowp. 19Celery Saladp. 20Cucumber Saladp. 20Fruit Saladp. 20Fruit Saladp. 20Lobster Saladp. 20