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

Records 301 to 350 of 520, in reading order. Each links to a modern interpretation.

Jam Frittersp. 84 Stewed Rabbits and Onionsp. 85 Fowls Stuffed with Oysters and Trufflesp. 85 Haricot Beans à la Maître d’Hôtelp. 86 Mussels à la Marinièrep. 86 Carrots à la Ménagèrep. 86 Calf’s Ears Fried in Batterp. 86 Gascony Butterp. 86 Pancakesp. 87 Mousquetaire Saucep. 87 Pilau of Ricep. 87 Leg of Mutton à la Polonaisep. 87 Remoulade sauce à la cosaquep. 88 Braised pullet with white saucep. 88 Green peas à l’Anglaisep. 88 Fillets of gurnet with tomato saucep. 88 Fried sheep’s tails and ricep. 88 Purée of leeksp. 88 Eel pout à l'italiennep. 88 Broiled young ring-dovesp. 89 Skate with mixed herbsp. 89 Fried salsifisp. 89 Apricot tart à la bonne femmep. 89 Galantine of turkey-henp. 89 Pilau of Rice for Fast Dayp. 90 Cornflour Ramequinsp. 90 Roast Chicken à la Hambourgeoisep. 90 Baked Eggs and Cheesep. 90 Stuffed Fillets of Vealp. 91 Macédoine of Fruit in Jellyp. 91 Salmon Boiled in Court-Bouillonp. 91 Chicken Frittersp. 91 Fish Pattiesp. 91 Soup à la Savoyardep. 92 Leg of Mutton à la Russep. 92 Béchamel Sauce with Stockp. 92 Baked Turbotp. 92 Vegetable Piep. 92 Tunny Omeletp. 93 Mirabelle Plum Marmaladep. 93 Madeira Saucep. 93 Rice and Leek Soupp. 93 Roast Sea Crayfishp. 93 Calf’s Brain Frittersp. 93 Fried Skatep. 94 Virgin Creamp. 95 Rice Soup à la Turquep. 95 Chick Pea Soupp. 96 Salmis of Wild Duckp. 96 Sweet-breads à la Provençalep. 96