Recipes from The new century cookery book
Records 1,251 to 1,300 of 1,417, in reading order. Each links to a modern interpretation.
Eufs frits au Beurre noirp. 506Eufs a la Pearl atep. 506Eufs a la Court et (Cold)p. 506Eufs frits a la Fermierep. 507Eufs poches a la Tomate (Poached Eggs in Tomato Sauce)p. 507Eufs poches au Vin blanc (Poached Eggs with White Wine)p. 507Eufs aux Nouilles a la Carolap. 507Eufs a la Suzettep. 507Eufs a la Princesse (Egg Darioles)p. 507Kish au Parmesan a la Pouardp. 508Petits Pains aux CEufsp. 508Eufs garnis a la Volgap. 508Omelette a la Bonne-femmep. 508Omelette aux Fines Herbes a la Frangaisep. 509Omelette d la Bernoisep. 509Omelette a la Charentierep. 509Omelette a la Raphaelp. 509Omelette aux Poireaux (Leek Omelet)p. 509Retites Omelettes a la Mar exhalep. 509Omelettes gratinees an Parmesanp. 509Fricassee d’CEufsp. 510Fricassee d’CEufsp. 510GEufs a la Dreuxp. 510Scrambled Eggsp. 510GEufs a la Milanaisep. 511GEufs a la Bostonp. 511GEufs brouilles aux Truffesp. 511GEufs bvouilles aux Pointes d’Aspergesp. 511GEufs brouilles aux Anchoisp. 512Eufs brouilles a la Turque (Scrambled Eggs, Turkish Style)p. 512Eufs garnis a la Coquettep. 512Eufs Miroire a la Princessep. 513Eufs farcis aux Crevettesp. 513Croquettes aux Eufs (Egg Croquets or Bolls)p. 514Eufs en Chaud-froidp. 514Biscotins an Fromagep. 514Gnocchip. 515Cheese Frittersp. 515Petites Croutes au Frontagep. 515Diablotines a la Gruyerep. 516Petites Marquises a la Suissep. 516Batons Gruyerep. 516Batons Gruyerep. 516Houles au Parmesanp. 516Quenelles au Parmesanp. 516Souffles au Paprikap. 517Fonda Souffle an Parmesanp. 517Creme an Frontagep. 517Tomates farcies an C vat in (Baked Tomatoes)p. 517Fetites Gondoles an Farmesanp. 518