Recipes from Cookery
Records 1 to 50 of 132, in reading order. Each links to a modern interpretation.
Beef Stockp. 6Caramel for Coloring Stockp. 6Fowl Stockp. 7Veal Stockp. 7Vegetarian Brothp. 8Liaison a Vallemandep. 9Thickening or Liaison d'Enfp. 9Brown Thickening or Eoux Brunp. 10Espagnole (Brown Sauce)p. 11Coulisp. 11Sauce Blonde, or Veloutep. 11Reserve Saucep. 12Bechamelp. 12Cream Saucep. 12Sauce Blanche (White Sauce)p. 13S 'mice Aifjre (Sour Sauce)p. 13Sauce Robertp. 13Sauce a la Moutarde (Mustard Sauce)p. 13Sauce Madere (Madeira Sauce)p. 13Sauce Salmis (for Hashed Game, etc.)p. 14Sauce aux Herbesp. 14Sauce aux Olives (Olive Sauce)p. 14Mayonnaisep. 15Mayonnaisep. 15Sauce Piijiiantep. 15Sauce d la Montunic (Cold)p. 15Sauce Ilemouludep. 15Sauce Turtarcp. 15Sauce Hailgrt (Horseradish)p. 15Onion Soupp. 16Tapioca Soupp. 17Tapioca Soupp. 17Vegetable Soupp. 17Carrot Soupp. 17Pearl-Barley Soupp. 17Mutton Broth en Marmitep. 17Leek and Potato Soupp. 18Matelote (Plain)p. 18Carp with Wine Saucep. 19Matelote (Red Wine)p. 19Salmon with Mushroomsp. 19H'hitiipi (Filleted)p. 20Pike (to Stew)p. 21Eel (Rolled)p. 21Pike (with Parmesan)p. 21Pike (Larded)p. 21Eelsp. 21Skate ait Beurre Noir (Black Butter)p. 22Mackerel (Grilled)p. 22Mackerel in Saucep. 22