Recipes from 366 menus and 1200 recipes of the Baron Brisse in French and English
Records 251 to 300 of 520, in reading order. Each links to a modern interpretation.
Turkey or Chicken Gibletsp. 65Carp Boiled in Beerp. 65Clear Soup with Poached Eggsp. 65Sheeps’ Trotters, Robert Saucep. 66Roast Beef with Potatoesp. 66Tea Creamp. 66Bœuf à la Modep. 66Fried Solesp. 66Rice Croquettesp. 66Gravy Pattiesp. 67Open Fruit Tartp. 67Green Peas à la Parisiennep. 68Carrots Stewed in Sugar and Creamp. 68Stuffed Tomatoesp. 70Burnt Creamp. 70Roast Larded Hindquarter of Lambp. 70Compote of Ripe Apricotsp. 70Maccaroni Cheesep. 70Open Apricot Tart à la Metternichp. 70Chicken Croquettesp. 71Apricot Frittersp. 71Pickled Ox-Tonguep. 72Mayonnaise Saucep. 72Shrimp Saucep. 72Sirloin of Beef à la Provençalep. 73Elder-Flower Frittersp. 73Potato Frittersp. 73Potato Frittersp. 73Vegetable Soup for Fast Dayp. 74Sweet Potato Frittersp. 75Baba, or rum cakep. 76Braised duck and turnipsp. 76Scalloped salmon with white saucep. 77Stewed Turkey-Henp. 77Purée of Carrotsp. 78Eels à la Poulettep. 78Duchess Loaves a la Pâtissièrep. 79Eel Pout à la Prussiennep. 80Roast Loin of Vealp. 80Compote of Peachesp. 80Stuffed Cucumbersp. 80Boudin of Rabbit à la Richelieup. 81Excellent Plum Puddingp. 83Braised Leg of Muttonp. 83Pigeon Cutlets with Green Peasp. 83Stewed Young Rabbits with Mixed Herbsp. 83Forcemeat for Cucumbersp. 84Soup à la Reinep. 84Lemon Saucep. 84Fricandeau of Sturgeonp. 84