Recipes from 366 menus and 1200 recipes of the Baron Brisse in French and English
Records 401 to 450 of 520, in reading order. Each links to a modern interpretation.
Fried Salsifisp. 112Roast Slice of Sturgeonp. 112Cold Glazed Fillets of Partridgep. 113Small Patties à la Reinep. 113Italian Saucep. 113Braised Slice of Sturgeonp. 114Mushrooms on Toastp. 114Compote of Pearsp. 114Timbale à la Champenoisep. 114Three-Cornered Custard Puffsp. 114Lamb Cutlets with a Purée of Cardoonsp. 114Soufflé of Partridgesp. 115Purée of Gamep. 115Ribs of Beef à la Bordelaisep. 115Small Birds Roasted à l’Italiennep. 115Ox-Tail Soupp. 115Roast Guinea-Fowlsp. 116Potato Croquettesp. 116Kromeskysp. 117Roast Larksp. 117Roast Harep. 117Weavers à la Maître d'Hôtelp. 117Remoulade Saucep. 117Veal Cutlets with a Purée of Mushroomsp. 117Apple Charlottep. 117Boiled Leg of Mutton and Vegetablesp. 118Fried Solep. 118Thrushes Cooked in Brandyp. 118German Pastep. 118Boiled Ham à la Maillotp. 119Woodcock Piep. 119Turbot Piep. 119Stuffed Tomatoesp. 119Scalloped Carp's Roep. 119Russian Saladp. 120Omelet Soufflép. 120Timbale of Macaronip. 120Blanc-Mangep. 120Compote of Chestnutsp. 120Purée of Mushroomsp. 121Spanish Saucep. 121Purée of Chestnutsp. 121Braised Partridges à la Cussyp. 122Quails Stuffed with Trufflesp. 122Haricot Beans with Capsicum Butterp. 122Haricot Beans with Capsicum Butterp. 122Calf’s Sweet-Breads on Skewersp. 122Broiled Veal Sausagesp. 122Mussels à la Villeroip. 122Currant Dumplingsp. 123