Recipes from The "Queen" cookery books: Entrees

Records 51 to 100 of 209, in reading order. Each links to a modern interpretation.

Vol-au-Vent Financierep. 43 Groustade a la Ghampenoisep. 44 Tourte Bourgeoisep. 45 Timbale Milanaisep. 45 Timbale Milanaisep. 45 Polenta Timbalep. 46 Timbale de Macaroni a la Roviainep. 46 Pigeons sur Croutesp. 49 Ballotines de Volatilep. 49 Ballotines of Fowlp. 49 Beignets de Foie Grasp. 50 Tripe, Scotch Fashionp. 50 Gras Double a la Franraisep. 51 Ganeton a l'Indecisp. 51 Mauvlettes a la Favrep. 51 Mauviettee en caissesp. 51 My Grandmother's Veal Collopsp. 52 Lapereau en Fricasseep. 52 Langue de Boeuf en Pcipillotesp. 52 Langue a l'italiennep. 52 Foie de Veau a la Brochep. 53 Foie de Veau, Hâtelets dep. 53 Grilled Liverp. 53 Cervelles de Veau Fritesp. 53 Ox Palatesp. 53 Oxtailsp. 54 Beef Olivesp. 55 Bis de Veau a la Financierep. 55 Breast of Mutton a la Marseillaisep. 55 Larks d la Taverneyp. 56 Mincep. 57 Gratinp. 57 Fricasseep. 59 Frittersp. 59 Fritter Batterp. 61 Fritter Batterp. 61 Croquettes and Rissolesp. 62 Papillotesp. 62 Minced Chicken Ballsp. 63 Scallopped Meatp. 64 Paupiettesp. 64 Egg Cutletp. 65 Attelets of Veal and Hamp. 66 Blanqueitep. 66 Bobotjesp. 66 Burdwan Stewp. 66 Cannelonsp. 67 Cassolettes Meringueesp. 67 Conesp. 67 Croquettes de Boeuf a la Milanaisep. 67