Recipes from The encyclopædia of practical cookery
Records 1,101 to 1,150 of 1,476, in reading order. Each links to a modern interpretation.
Cabbage and Potato Mashp. 450Russian Collopsp. 451Coltsfoot Liqueurp. 453Coltsfoot Lozengesp. 454Coltsfoot Winep. 454Compote de Sevillep. 455Cremona Compotep. 455Golden Compotep. 455Grecian Compotep. 455Spanish Compotep. 455Russian Compotep. 456Savoyard Compotep. 456Fowl Puree Cakesp. 456Aromatic Confectionp. 458Confection of Pepperp. 458Confection of Rosesp. 458Confection of Senna (Lenitive Electuary)p. 458Consomme Stockp. 459Andalusian Consommep. 459Colbert Consommep. 459Consomme with Biscottesp. 459Consomme with Celeryp. 459Consomme with Chestnut Timbalesp. 460Consomme with Chicken Custardp. 460Consomme with Darioles (aux Darioles)p. 460Consomme with Fish Quenelles (au Poisson)p. 460Consomme with Game Ravioles (aux Ravioles)p. 461Consomme with Green Peas (aux Fois)p. 461Consomme with Noques (aux Noques)p. 461Consomme with Onions (a l’Oignon)p. 461Consomme with Pancakes (aux Crepes)p. 461Consomme with Pearl Barley (a l’Orge)p. 461Consomme on Plates (aux Plats)p. 462Consomme with Quenelles (aux Quenelles)p. 462Chicken Quenellesp. 462Consomme with Rice and Cream (au Creme de Riz)p. 462Duchess Consomme (a la Duchesse)p. 463English Consomme (a l’Anglaise)p. 463Gourmet Consomme (a l’Epicure)p. 463Indian Consomme (a l’Indienne)p. 463Italian Consomme (a l’Italienne)p. 463Neapolitan Consomme (a la Napolitaine)p. 463Olio Consommep. 463Royal Consomme (a la Royale)p. 464Sevigny Consomme (a la Sevigne)p. 465Spring Consomme (a la Printanier)p. 465Swedish Consomme (a la Snedoise)p. 465Cookiesp. 469Cookies Variation 1p. 469Cookies Variation 3p. 469