Recipes from 366 menus and 1200 recipes of the Baron Brisse in French and English
Records 1 to 50 of 520, in reading order. Each links to a modern interpretation.
Purée of Haricot Beans à la Condép. 6Brill à la Béchamelp. 6Roast Fowl à la Sucking-Pigp. 6Roast fowl à la sucking-pigp. 7Stuffed artichokes à la barigoulep. 7Julienne soupp. 7Eels à la minutep. 7Slices of cod with cream saucep. 7Cauliflower frittersp. 7Brunoise soupp. 7Soup with crusts of breadp. 8Baked whiting with sweet herbsp. 8Roast fillet of beefp. 8Purée of carrotsp. 8Pike, anchovy saucep. 8Roast wild duckp. 8Purée of lentilsp. 8Bread soupp. 8Maccaroni Soupp. 9Fried Carpp. 9Colbert Soupp. 9Chicken with Tarragonp. 9Rice Soup with Almondsp. 10Soup à la Faubonnep. 10Stewed Carp and Eelp. 10Peasant’s Soupp. 11Tapioca Soupp. 11Glazed Onionsp. 11Mutton Cutlets with Onionsp. 11Crécy, or Carrot Soupp. 12Jugged Venisonp. 13Baked Purée of Potatoes with Bread-Crumbsp. 13Soup with Italian Pastep. 14Braised Ribs of Beef with Purée of Tomatoesp. 14Ribs of Beef with Purée of Tomatoesp. 14Celery Roots with Butter Saucep. 14Fresh Butter Saucep. 15Pea Soupp. 15Barbel Boiled in Court-Bouillonp. 15Haricot of Muttonp. 15Braised Ox-Tonguep. 15Mock Turtle Soupp. 16Baked Smeltsp. 16Soup with Fried Gravy Crustsp. 16Soup with Fried Gravy Crustsp. 16Boiled Beef and Cabbagep. 16Sweet-breads with White Saucep. 16Cauliflower with Butter Saucep. 16Fillets of Sole à la Orlyp. 17Baked Cauliflower with Bread-Crumbsp. 17