Recipes from A guide to modern cookery

Records 101 to 150 of 1,551, in reading order. Each links to a modern interpretation.

Fish Aspic with Red Winep. 41 Court-Bouillon with Red Winep. 41 Court-Bouillon with Vinegarp. 41 Court-Bouillon with White Winep. 41 Special Court-Bouillon, or Blancp. 42 Cooked Marinade for Venisonp. 43 Raw Marinade for Butcher’s Meat or Venisonp. 43 Marinade for Mutton, Roebuck-Stylep. 43 Brinep. 44 Anchovies (Fillets of)p. 44 Anglaise (for Egg-and-Bread-Crumbling)p. 45 Spice Preparationp. 47 Spice Powderp. 47 Bread Panadap. 49 Flour Panadap. 49 Frangipan Panadap. 49 Chicken Forcemeat with Panada and Butterp. 49 Chicken Forcemeat with Panada and Creamp. 50 Fine Chicken Forcemeat or Mousselinep. 50 Pork Forcemeat for Divers Usesp. 50 Forcemeat for Galantines, Pies and Terrinesp. 50 Gratin Forcemeat for Ordinary Hot, Raised Piesp. 52 Pike Forcemeat for Quenelles a la Lyonnaisep. 52 Special Stuffings for Fishp. 52 Ordinary Royalep. 54 Deslignac or Cream Royalep. 55 Chicken Royalep. 55 Game Royalep. 55 Fish Royalep. 55 Carrot or Crecy Royalep. 55 Carrot or Crecy Royalep. 55 Fresh Peas or St. Germain Royalep. 55 Various Royalesp. 55 Potato Croquettesp. 57 Dauphine Potatoesp. 57 Dauphine Potatoesp. 57 Marquise Potatoesp. 57 Ordinary or Dry Duxellep. 57 Duxelle for Stuffed Vegetablesp. 57 Batter for Various Frittersp. 59 Batter for Fruit and Flower Frittersp. 59 Batter for Oven-Glazed Fruit Frittersp. 59 Provençale (Preparation for Stuffing Cutlets a la Provencale)p. 59 Cullisesp. 61 Bisquesp. 61 Veloutésp. 62 Poached Poultryp. 69 Poélingsp. 69 Fried Fishp. 78 Rapid Gratinp. 79