Recipes from 366 menus and 1200 recipes of the Baron Brisse in French and English
Records 501 to 520 of 520, in reading order. Each links to a modern interpretation.
Fritters à la Chantillyp. 136Tendons of Veal with White Saucep. 137Saint Louis Cakep. 137Fillet of Venison à la Saint-Hubertp. 137Purée of Partridgep. 138Soufflé Maizena Frittersp. 138Stuffed Cabbages à la Russep. 138Truffled Turkey-Henp. 138Apple Frittersp. 138Roast Forequarter of Venisonp. 139Briochep. 140Matelote Saucep. 140Smoked Herrings à la Bruxelloisep. 140Chicken à la Marengop. 140Broiled Trufflesp. 141Turnip Puddingp. 142Salmis of Woodcockp. 142Fish Soup with Chopped Herbsp. 142Fillets of Teal and Anchoviesp. 142Baked Purée of Potatoesp. 142