Recipes from A guide to modern cookery

Records 151 to 200 of 1,551, in reading order. Each links to a modern interpretation.

Light Gratinp. 79 Complete Gratinp. 79 Blanched Meatsp. 80 Braised Vegetablesp. 81 Leason of Green Vegetables with Butterp. 82 Leason of Vegetables with Creamp. 82 Vegetable Creams and Pureesp. 82 Anchovy Butterp. 85 Caviare Butterp. 85 Shrimp Butterp. 85 Curry Butterp. 85 Crayfish Butterp. 85 Red-Herring Butterp. 85 Lobster Butterp. 85 Milt Butterp. 85 Horse-Radish Butterp. 85 Smoked Salmon Butterp. 85 Paprika Butterp. 86 Paprika Butterp. 86 Pimento Butterp. 86 Pimento Butterp. 86 Caviare Creamp. 86 Lobster Creamp. 86 Game Creamp. 86 Smoked Salmon Creamp. 86 Tunny Creamp. 86 Chicken Creamp. 86 Mustard Sauce with Creamp. 86 Anchovy Allumettesp. 86 Anchovy Filletsp. 86 Fresh Marinaded Anchoviesp. 86 Rolled Anchoviesp. 86 Anchovy Medallionsp. 86 Anchovy Paupiettesp. 87 Anchovy with Pimentosp. 87 Norwegian Anchovies or Kilkisp. 87 Smoked Eelp. 87 Eel with White Wine and Paprikap. 87 Eel au Vertp. 87 Eel au Vert a la Flamandep. 87 Artichokes a la Grecquep. 87 Small Artichoke-Bottomsp. 87 City Toastp. 88 Caviare and Blinisp. 89 Celery à la Bonne-Femmep. 89 Celery à la Bonne-Femmep. 89 Celery à la Grecquep. 89 Marinated Cépesp. 90 Cherries à l'Allemandep. 90 Marinated Smeltsp. 91