Recipes from 366 menus and 1200 recipes of the Baron Brisse in French and English
Records 451 to 500 of 520, in reading order. Each links to a modern interpretation.
Hard-boiled Eggs with Béchamel Saucep. 124Pudding à la Cowleyp. 124Fillets of Woodcock on Toastp. 124Batterp. 124Maizena Bavarian Creamp. 125Potato Croquettesp. 125Boiled Brisket of Beef Bread-Crumbedp. 125Oyster Saucep. 126Stewed Turnips with Sugarp. 126Horse-radish Saucep. 126Partridges à l’Anglaisep. 127Maizena Cream Tartp. 127Bagration Soupp. 128Foies gras à la Périgueuxp. 128Stuffed Codp. 128Stewed Roep. 129Stewed Pheasantp. 129Maizena Pancakesp. 129Purée of Onions à la Soubisep. 129Small Patties à la Bourgeoisep. 129Bream with White Wine Saucep. 129Turbot à la Hollandaisep. 130Ortolans Roasted in a Saucepanp. 130Baked Raviolisp. 130Carp à la Russep. 131Potato Saladp. 131Turkey-hen Stuffed with Trufflesp. 131Young Rabbit Saladp. 131Baked Cheesep. 131Veal Cutlets in Casesp. 132Truffles Boiled in Champagnep. 132Marrow Frangipane Tartp. 132Swallows'-Nests Soupp. 132Boiled Slice of Cod with Egg Saucep. 133Sorrel Soup with Creamp. 133Larks au Chasseurp. 133Sole Piep. 133Puchero or Spanish Soupp. 134Bustards à la Russep. 134Stewed Calf’s Kidneysp. 134Chicken Frittersp. 134Stewed Sturgeonp. 134Maizena Omelet à la Russep. 134Partridges à la Parisiennep. 135Watercress and Potato Saladp. 135Fried Tunnyp. 136Roast Fillet of Venisonp. 136Pea Soup à la Saint Germainp. 136Broiled Goose Thighs à la Lyonnaisep. 136Coulibiac of Eelp. 136