Recipes from The new practical cookery guide
Records 151 to 200 of 402, in reading order. Each links to a modern interpretation.
Frites (Frog Legs)p. 71Kedgereep. 71Blanchaille (Whitebait)p. 71Clam Bourguignonnep. 73Poisson Americain (American Fish) - Creolep. 73Poisson Americain (American Fish) - Diazp. 73Poisson Americain (American Fish) - A la Bombayp. 73Americainep. 75Newburgp. 75Baked Oystersp. 75Marie Louisep. 78Moderne Ip. 79Moderne IIp. 79Robinsonp. 80Fond Brun (Brown Stock)p. 81Fond Blanc (White Stock)p. 81Fond de Poisson (Fish Stock)p. 82Demiglacep. 82Espagnole Maigrep. 82Jus Liep. 82Essence Aromatiquep. 83Essence de Champignon I (Mushroom Essence)p. 83Essence de Champignon IIp. 83Essence de Yolaille (Chicken Essence)p. 83Essence de Gibier (Game Essence)p. 83Essence de Truffep. 83Essence de Jambon (Ham Essence)p. 83Glace de Veau (Veal Glaze)p. 83Coulis d’Ecrevissep. 83Veloute (Ordinaire)p. 84Veloute (Extra)p. 84Allemandep. 84Veloute de Poisson (Fish Veloute)p. 84Bechamel Ip. 84Bechamel IIp. 84Sauce Tomate Ip. 84Sauce au Beurre (Melted Butter Sauce)p. 84Hollandaise Saucep. 86Mousseusep. 88Mayonnaisep. 90Mayonnaise Russep. 91Beurre cle Caviarp. 92Beurre de Crevettes (Prawn)p. 92Beurre d'Echallottep. 92Gnocchip. 92Gnocchi Parmentierp. 92Polentap. 92Ambassadricep. 96Dolmas Turquep. 97Rognons de Mouton (Kidneys)p. 97