Recipes from 366 menus and 1200 recipes of the Baron Brisse in French and English
Records 51 to 100 of 520, in reading order. Each links to a modern interpretation.
Clear Soup with Quenellesp. 17Trout à la Saint Florentinp. 17Boiled Leg of Mutton, Caper Saucep. 18Roast Goose Stuffed with Chestnutsp. 18Crayfish Soupp. 18Stewed Lettucesp. 18Vermicelli Soupp. 18Haricot Beans à la Bretonnep. 18Meringue of Applep. 18Stewed Tenchp. 19Boiled Crayfishp. 19Vegetable Saladp. 19Salad Saucep. 19Cream of Rice Soup with Chervilp. 19Lobster Saladp. 19Braised Saddle of Muttonp. 20Semolina Soup with Sorrelp. 20Sago Soupp. 20Fowl Boiled in Pig's Bladderp. 20Purée of Haricot Beans with Creamp. 21Purée of Potatoesp. 21Mushrooms à la Bordelaisep. 21Salad of Mixed Vegetablesp. 21Vol-au-vent of Eggs, Béchamel Saucep. 21Calf’s Head à la Destilièrep. 22Broiled Slices of Shad, Maître d'Hôtelp. 22Beetroot with Creamp. 22Orange Saladp. 22Purée of Chestnutsp. 23Baked Fillets of Whiting with Breadcrumbsp. 23Almond Cakep. 23Purée of Chicory with Fried Breadp. 24Plum Puddingp. 24Orange Frittersp. 24Curry Soup with Ricep. 24Stewed Duck and Turnipsp. 24Baked Brillp. 25Lobster Pattiesp. 25Fricandeau of Vealp. 25Fricandeau of Vealp. 25Braised Sirloin of Beef à la Royalep. 26Broiled Shad and Sorrelp. 26Stuffed Eggs with Creamp. 26Cabbage Soupp. 27Calf’s Tongue with Tomato Saucep. 27Braised Sirloin of Beef à la Royalep. 27Sweet Spinachp. 28Cold Braised Goosep. 28Purée of Ricep. 28Lettuce Soupp. 28