Recipes from Recipes for high-class cookery

Records 151 to 200 of 225, in reading order. Each links to a modern interpretation.

Triflep. 31 Cheese Aigrettesp. 31 Cheese D'Artoisp. 31 Cheese Biscuitsp. 31 Cheese D'Artoisp. 32 Cheese Omeletp. 32 Cheese Soufflep. 32 Cheese Strawsp. 32 Cheese Tartletsp. 32 Stuffed Eggsp. 32 Timbales of Haddock a la Genoisep. 33 Mousses of Hamp. 34 Canapés of Chickens’ Liversp. 34 Bread Saucep. 35 Reform Saucep. 35 Cardinal Saucep. 35 Curry Saucep. 35 Demi-Glace Saucep. 36 Espagnole Saucep. 36 Hollandaise Saucep. 36 Melted Butter Saucep. 36 Horse-Radish Saucep. 36 Italienne Saucep. 36 Madeira Saucep. 36 Maitre d'Hotel Saucep. 36 Mousseline Saucep. 36 Piquante Saucep. 36 Soubise Saucep. 37 Supreme Saucep. 37 Tomato Saucep. 37 Clear Tomatop. 37 Hot Tartare Saucep. 37 Hot Tartare Saucep. 37 Veloute Saucep. 37 Brandy Saucep. 37 Custard Saucep. 37 German Saucep. 37 Brandy Butterp. 37 White Chaud-Froid Saucep. 38 Aspic Jellyp. 38 Mayonnaise Saucep. 38 Cold Tartare Saucep. 38 Calf's-Foot Jellyp. 38 Claret Jellyp. 39 Lemon Jellyp. 39 Orange Jellyp. 39 Wine Jellyp. 39 Short Crust Pastryp. 39 Rough Puff Pastryp. 40 Flaky Pastryp. 40