Recipes from A second Dudley book of cookery and other recipes
Records 51 to 100 of 458, in reading order. Each links to a modern interpretation.
Souffle of Lobsterp. 20French Salmon Tartp. 21American Fish Piep. 21Fish Croquettesp. 21Bouillabaissep. 22Stewed Plaicep. 22Poached Chicken with Maizep. 23Poached Chicken with Mushroomsp. 23Chicken (Mousseline) Forcemeatp. 24Poulet Aux Truffesp. 25Chicken Frittersp. 25Poulet Sauté Marengop. 25Fried Chicken Pembrokep. 25Pullet Poached A L’italiennep. 26Grilled Chicken Florentinep. 26Grilled Chicken Florentinep. 26Fricassee of Chickenp. 27Poulet a l'Estragonp. 27Poulet au Gros Selp. 27Poulet en Casserolep. 27Blanquette of Chickenp. 27Cubab of Chickenp. 28PILAFF DE VOLAILLE A LA GRECQUEp. 28POUSSINS A LA PIEDMONTESEp. 28RISOTTO A LA PIEDMONTESEp. 28POUSSINS VIENNOISESp. 28LITTLE SOUFFLES OF RABBIT OR CHICKENp. 29FRIED RABBITp. 29TARTARE SAUCEp. 29ROAST RABBIT A L’ECOSSAISEp. 29FRENCH RABBIT STEWp. 30Croquettes of Wild Rabbitp. 30Cutlets of Wild Rabbitp. 30Fried Rabbit or Chicken with Tartare Saucep. 30Rabbit Catalanep. 31Devilled Turkeyp. 31Salmis of Duckling Rouennaisep. 32Pate Chaud de Canetonp. 32Poached Pheasant with Celery Saucep. 33Pulled and Devilled Pheasantp. 33Salmis of Pheasantp. 34Salmis of Pheasantp. 34Salmis of Ploversp. 34Wild Duck Americainep. 34Braised Partridges with Cabbagep. 34Partridges with Mushroomsp. 35Spatchcock of Grousep. 35Hare Piep. 36Jugged Harep. 36Compote of Pigeonsp. 38