Recipes from A guide to modern cookery
Records 1,251 to 1,300 of 1,551, in reading order. Each links to a modern interpretation.
Tomates Farcies à la Provençalep. 383Tomates Sautées à la Provençalep. 383Soufflé de Tomates à la Napolitainep. 384Topinambours à l’Anglaisep. 384Gnocchi au Gratinp. 385Gnochi de Pommes de Terrep. 385Noques au Parmesanp. 385Macaroni a l'Italiennep. 386Macaroni au Gratinp. 386Polentap. 387Raviolip. 387Soufflé au Parmesanp. 387Canapés A La Cadoganp. 389Canapés Des Gourmetsp. 389Canapés Ivanhoep. 389Canapés A L’Ecossaisep. 389Champignons Sous Clochep. 389Pudding De Fromage Au Painp. 391Sardines A La Diablep. 391Sardines a la Diablep. 391Scotch Woodcockp. 391Welsh Rabbitp. 392Bookmaker Sandwichesp. 392To Skin Almondsp. 393Grilled Almondsp. 393Pralined Almondsp. 393Glace a l'Anciennep. 395Glace au Fondantp. 395Apple Jelly for Decoratingp. 396Pralinp. 396Ordinary Short Pastep. 397Fine, Short or Flawn Paste (For Fruit Tarts)p. 397Galette Pastep. 398Dressing Paste (Pate a Paté)p. 398Dressing Paste with Lardp. 398Dumpling and Pudding Pastesp. 398Dry Sugared Paste for Various Purposesp. 398Paste for Small Gummed Tea-Cakesp. 398Puff-Pastep. 398Puff-Pastep. 398Ordinary Brioche Pastep. 399Savarin Pastep. 400Pate a Babap. 401Common Pate a Chouxp. 401Ordinary Pate a Chouxp. 401Ramequins and Gougere Pastep. 401Pate a Genoise Finep. 401Ordinary Meringuep. 401Ordinary Genoise Paste for Cutting Upp. 401Lady’s-Finger Biscuit Pastep. 402