Recipes from A guide to modern cookery

Records 51 to 100 of 1,551, in reading order. Each links to a modern interpretation.

Ivory Sauce, or Albufera Saucep. 28 Joinville Saucep. 28 Maltese Saucep. 28 Mariniere Saucep. 29 Mornay Saucep. 29 Mousseline Saucep. 29 Mousseuse Saucep. 29 Mustard Saucep. 29 Nantua Saucep. 29 Newburg Sauce (First Method with Raw Lobsters)p. 29 Newburg Sauce (Second Method with Cooked Lobster)p. 29 Noisette Saucep. 30 Oriental Saucep. 30 Poullette Saucep. 30 Apple Saucep. 32 Bread Saucep. 32 Celery Saucep. 32 Cranberry Saucep. 32 Fennel Saucep. 32 Egg Sauce with Melted Butterp. 32 Scotch Egg Saucep. 32 Horse-Radish or Albert Saucep. 32 Reform Saucep. 33 Cleared Mayonnaise Saucep. 34 Whisked Mayonnaisep. 34 Ravigote Sauce, or Vinaigrettep. 34 Remoulade Saucep. 35 Green Saucep. 35 Vincent Saucep. 35 Cambridge Saucep. 35 Cumberland Saucep. 35 Gloucester Saucep. 35 Mint Saucep. 35 Horse-Radish Saucep. 36 Bercy Butterp. 36 Chateaubriand Butterp. 36 Colbert Butterp. 37 Shrimp Butterp. 37 Shallot Butterp. 37 Tarragon Butterp. 37 Butter a la Meunierep. 38 Montpellier Butterp. 38 Black Butterp. 38 Hazel-Nut Butterp. 38 Pistachio Butterp. 38 Printanier Butterp. 38 Ordinary Aspicsp. 39 Chicken Aspicp. 40 Game Aspicp. 40 Fish Aspic with White Winep. 40