Recipes from 366 menus and 1200 recipes of the Baron Brisse in French and English

Records 101 to 150 of 520, in reading order. Each links to a modern interpretation.

Mutton Cutlets à la Jardinièrep. 28 Mushrooms on Toastp. 29 Stuffed Cabbagep. 30 Stewed Pigeons with Crayfishp. 30 Robert Saucep. 30 Roast Fowl with Tomato Saucep. 30 Boiled Shad with Hollandaise Saucep. 30 Rice Soufflép. 31 Eel, English Fashionp. 31 Apple Fritters à la d'Orléansp. 31 Fried Artichokesp. 32 Vanilla Tartletsp. 32 Fowl Boiled in Stockp. 32 Young Rabbits Friedp. 32 Chocolate Creamp. 32 Shoulder of Muttonp. 33 Grilled Chicken à la Chasseurp. 33 Stewed Sturgeonp. 34 Asparagus with Oil and Vinegarp. 34 Baked Ox-Tonguep. 34 Roast Shadp. 34 Fillets of Sole with Italian Saucep. 34 Tartare Saucep. 34 Broiled Plaicep. 34 Sirloin of Beef à la Godardp. 34 Cream Quenellesp. 34 Roast Saddle of Lambp. 35 Broiled Young Rabbits in Casesp. 35 Fried Eelp. 35 Fried Eelp. 35 Meringues with Creamp. 35 Almond Creamp. 35 Timbale of Macaronip. 36 Red Haricot Beans à la Bourguignonnep. 36 Fricassée of Fowlp. 37 Maître d’hôtel Butterp. 37 Fowl à la Grimodp. 37 Poached Whites of Eggp. 37 Duchess Cakesp. 38 Baked Brill with Parmesan Cheesep. 38 Salt Cod à la Maître d’hôtelp. 38 Mutton Cutlets with Tomato Saucep. 38 Clear Soup with Chervil-Leavesp. 39 Stuffed Forequarter of Lambp. 39 Calf’s Liver à l’Italiennep. 39 Bread and Cabbage Soup à la Gasconnep. 39 Rice Cakep. 39 Maccaroni with Tomato Saucep. 41 Stewed Apples with Ricep. 41 Baked Turbotp. 42