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

Records 201 to 250 of 520, in reading order. Each links to a modern interpretation.

Scolloped Eggs and Oystersp. 54 Frangipanep. 54 Young rabbits au chasseurp. 54 Morels on toastp. 54 Fried whiting pollockp. 55 Stewed apples and ricep. 55 Cheese biscuits à la Saint-Denisp. 55 Broiled salmonp. 55 Braised breast of muttonp. 56 Breast of veal à la poulettep. 56 Veal with Saucep. 56 Purée of Turnipsp. 56 Boiled Eggsp. 56 Baked Weaver or Sea-Dragonp. 56 Stewed Calf's Ears and Mushroomsp. 57 Purée of Young Rabbits with Ricep. 57 Lemon Jellyp. 57 Soles Stuffed with Mixed Herbsp. 57 Rissoles of Cockscombs and Trufflesp. 57 Croquantes, or Almond Toffeep. 58 Mackerel Stuffed with Green Gooseberriesp. 58 Green Gooseberry Saucep. 58 Excellent Puddingp. 58 Stewed Pigeons and Green Peasp. 58 Kidney Pattiesp. 59 Jugged Lampreyp. 59 Cream Saucep. 59 Asparagus à la Pompadourp. 60 Marrow Quenellesp. 60 Brisket of Beef à la Flamandep. 60 Fried Tenchp. 61 Sucking-pig au Père Douilletp. 61 Roast Loin of Porkp. 62 Essence of Hamp. 62 Beef Marrow à la Orlyp. 62 Stewed Eel Poutp. 63 Baked Icesp. 63 Green Pea Soupp. 63 Hot Salmon Piep. 63 Solferino Soupp. 63 Braised Chump of Beefp. 63 Scalloped Young Rabbits with Asparagusp. 64 Stuffed Anchoviesp. 64 Chicken à la Marengop. 64 Compôte of Apricots à la Minutep. 64 Eggs with Cream Saucep. 64 Cream Saucep. 64 Chopped Asparagus with Creamp. 64 Chickens à l’Italiennep. 64 Chicken Frittersp. 64