Recipes from 366 menus and 1200 recipes of the Baron Brisse in French and English
Records 351 to 400 of 520, in reading order. Each links to a modern interpretation.
Fried Potato Quenellesp. 96Compote of Peachesp. 96Clear Fish Soupp. 97Anchovy Omeletp. 97Iced Vanilla and Chocolate Soufflép. 97Stuffed Calf’s Headp. 98Crayfish Soup with Ricep. 98Hare à la Modep. 98Quenelle Forcemeatp. 98Stuffed Mushroomsp. 98Herb Soup à la Provençalep. 99Fried Sheep’s Trottersp. 99Roast Leg of Roebuckp. 99Stewed Eel Poutp. 99Artichokes à la Lyonnaisep. 99Cheese Fondup. 99Purée of Partridgep. 100Fillets of Mutton à la Minutep. 100Eel à la Tartarep. 100Apple Puddingp. 100Salmis of Black Diverp. 101Mayonnaise of Turbotp. 101Boiled Cabbage and Baconp. 101Lark Piep. 101Bread and Cabbage Soup for Feast Dayp. 102Mock Turtle Soupp. 102Brill à la Provençalep. 103Fricassée of Fowls à la Du Barryp. 103Hashed Boiled Beefp. 104Stewed Partridgesp. 104Soles à la Normandep. 104Loin of Veal, Larded and Braisedp. 105Potato Saladp. 105Clear Soup with Profit-Rollsp. 105Stewed Musselsp. 106Mutton Soupp. 106Hot Forcemeat Piep. 106Sweet-breads in Casesp. 107Pickled Fillet of Vealp. 107Fillets of Woodcock à la Provençalep. 107Salmis of Larksp. 108Buttered Eggsp. 108Civet of Harep. 109Boiled Beef à la Flamandep. 109Almond Cakep. 109Peach Marmaladep. 109Stewed Duck and Olivesp. 110Stuffed Egg-Plantsp. 111Brown Fricassée of Fowlp. 112Cold Stewed Harep. 112