Recipes from The new century cookery book
Records 151 to 200 of 1,417, in reading order. Each links to a modern interpretation.
Potaqe ala St. Germain (Green Peas Soup)p. 120Bortsch Polonaise (a Russian Soup)p. 121Tschi de Soldop. 121Cocleie LeeTciep. 122Mutton Brothp. 122Beef Broth with Vegetablesp. 122Haricot Bean Pureep. 122Soupe au Lait (Milk Soup)p. 122Puree de Topinambours (Palestine or Artichoke Soup)p. 123Puree de Lentilles (Lentil Soup)p. 123Puree de Pommes de Terre (Potato Soup)p. 123Potage a la Tomate maigre (Tomato Soup without Meat Stock)p. 123Sauce JBechamel (Maigre)p. 124Sauce velouteep. 124Sauce Allemandep. 124Sauce aux Huitves (Oyster Sauce)p. 124Sauce dSForwiandep. 124Sauce a la P Gillettep. 125Sauce II ollandaisep. 125Sauce blanche (White Sauce)p. 125Sauce supremep. 125Sauce a la Chasseur Royalp. 126Aurora Saucep. 126Sauce Da noisep. 126Sauce Da noisep. 126Sauce Ravigote, chaude (Hot Ravigote Sauce)p. 126Sauce Anchoisp. 127Sauce an Vin Blanc (White Wine Sauce)p. 127Sauce Xavier (Fish Sauce)p. 127Sauce Cardinalp. 127Sauce aux Écrevisses (Prawn Sauce)p. 127Sauce Venitiennep. 127Sauce Maintenonp. 128Bechamel Sauce with Egg Yolks and Parmesanp. 128Sauce Mousselinep. 128Sauce a la Mornayp. 128Sauce Joinvillep. 128Sauce Bearnaisep. 128Sauce a la Victoria (for Fish)p. 128Sauce Gouffep. 129Sauce Albertp. 129Sauce Creme de Celerip. 129Sauce Matelotep. 129Lobster Saucep. 130Sauce Haifort (Horseradish Sauce, hot)p. 130Sauce Soubisep. 130Sauce Mattre d’ Hotelp. 130Sauce au Pain (Bread Sauce)p. 130Sauce Robertp. 130Sauce Espagnolep. 130