Recipes from A second Dudley book of cookery and other recipes

Records 251 to 300 of 458, in reading order. Each links to a modern interpretation.

Brown Chaud-Froid Saucep. 75 Mornay Sauce for Chickensp. 76 Soubise Saucep. 76 Cardinal Saucep. 76 Tomato Saucep. 77 Tomato Sauce with Porkp. 77 Bearnaise Saucep. 77 Bechamel Saucep. 77 Sauce Milanesep. 77 Espagnol Saucep. 77 Another Recipe for Bechamel Saucep. 78 Fish Saucep. 79 Fish Saucep. 79 Good Fish Saucep. 79 Supreme Saucep. 79 Ivory Saucep. 79 A Good Chasseur Sauce for Gamep. 79 Devilled Saucep. 79 Madeira Saucep. 79 Perigueux Saucep. 79 Provencale Saucep. 80 Cold Mayonnaise Sauce a la Farquharp. 80 A Game Saucep. 80 Bearnaise Saucep. 80 Sauce Bordelaisep. 80 Mother Eve's Puddingp. 81 Creme Bruleep. 81 Excellent Recipe for Baked Applesp. 81 Apricot Saucep. 81 Pouding Marquisep. 82 Tarte a l'Allemande aux Cerisesp. 82 Cerises Monte Carlop. 83 Another Recipe for Cerises Monte Carlop. 83 Pouding Froid aux Cerisesp. 83 Orange Puddingp. 83 Banana Frittersp. 84 Cold Banana Puddingp. 84 Prune Soufflép. 84 Chestnut Amberp. 84 Walnut Tartletsp. 84 Pastep. 84 Good Recipe for Lemon Cheesecakesp. 85 Danish Fruit Sweetp. 85 Fruit Sweetp. 85 Fruit Salad in Glassesp. 85 Fruit Saladp. 85 Comper Puddingp. 85 Pouding Princessep. 86 Chocolate Puddingp. 86 Madonna Puddingp. 86