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

Records 151 to 200 of 520, in reading order. Each links to a modern interpretation.

Jam Puffsp. 42 Pistachio Cakep. 42 Green Saucep. 42 Glazed Carrotsp. 43 Forcemeatp. 43 Steak and Potatoesp. 43 Morels à l’Italiennep. 43 Rice Cakep. 44 Morels à l’Andalousep. 44 Salmon Piep. 44 Baked Salt Cod with Bread-Crumbsp. 45 Stewed Leg of Muttonp. 45 Brace of Eels Roastedp. 45 Lead Cakep. 46 Brown Thickeningp. 47 White Thickeningp. 47 French Beans with White Saucep. 47 Pig’s Ears à la Lyonnaisep. 47 Roast Hamp. 47 Cream of Salt Codp. 47 Open Apple Tartp. 48 Salmis of Duck’s Thighsp. 48 Baked Fillets of Sole, Turban Fashionp. 48 Cream Pastryp. 48 Chicken à la d'Escarsp. 49 Light Pastryp. 49 Roast Calf's Liverp. 49 Lobster Boiled in Court-Bouillonp. 49 Turkey Pinions à la Sainte-Menehouldp. 49 Lobster Saucep. 50 Stuffed Onionsp. 50 Stuffed Onionsp. 50 Coffee Blanc-Mangep. 50 Bacon Omeletp. 50 Omeletp. 50 Cold Piesp. 51 Boiled Mackerelp. 51 Whipped Strawberry and Raspberry Creamp. 51 Broiled Barbelp. 51 Eggs à la Tripep. 51 Turnips Stewed in White Saucep. 52 Roast Sucking-Pigp. 52 Trout à la hussardep. 52 Rabbits à la Vénitiennep. 52 Caper Saucep. 53 Braised Fowls with Tomato Saucep. 53 Potatoes à la Parisiennep. 53 Fricandeau of Sweet-Breadsp. 53 Madeleine Cakesp. 53 Fillets of Skatep. 54