Recipes from The "Queen" cookery books: Entrees
Records 1 to 50 of 209, in reading order. Each links to a modern interpretation.
Pascaline Saucep. 3Bechamel with Hamp. 3Cutletsp. 7Broiled Cutletsp. 9Marinade for Cutletsp. 10Perigord Butterp. 12Cutletsp. 14Marinade for Meatp. 14Sweetbread Preparationp. 15Cutlets and Fillets Preparationp. 16Breaded Cutletsp. 18Soyer Cutletsp. 18Maintenon Cutletp. 19Filets de Bceuf aux Huitresp. 20F. a la Bearnaisep. 20F. a l'Empereurp. 20Veal Cutletp. 22Wiener Schnitzelp. 23Gulaschp. 23Fillet a la Viennoisep. 23Supreme de Volatilep. 24Cotelettes de Pigeon a la d'Uxellesp. 25Escalopes de Lievre aux Cerisesp. 27Hare Fillets with Saucep. 27Babbit Fillets a la Friandep. 28Foie de Veau d'Italiennep. 28Rabbit with Stock and Winep. 29Quenellep. 32Boudins a la Czarinap. 35Boudins of Pheasant a la Prinz Karlp. 35Boudins d la Richelieup. 36Creme Francillonp. 36Creme de Lapereau a la Heinep. 36Creme de Riz de Veau a la Frangaisep. 37Creme a la Monzap. 37Creme a la Monzap. 37Crepinettes a la d’Estinep. 37Custard (Savoury)p. 38Chicken Souffle d la Baronnep. 38Souffle of Pheasantp. 38Souffle of Partridge a la Royalep. 38Souffle a la Victoriap. 39Pain de Lievrep. 39Petit Pain de Becassinesp. 40Pain de Volatile au Foie Grasp. 40Quenelles of Grouse d la Windsorp. 40Quenelles of Rabbit a la Sevignep. 40Vol-au-Ventp. 41Timbalep. 41Croustadesp. 43