Recipes from Culinary jottings

Records 1 to 50 of 428, in reading order. Each links to a modern interpretation.

Beef Consommep. 18 Beef Consommep. 19 Home-made Houillip. 21 Potage a la Bonne Femmep. 25 Tomato Pureep. 28 Carrot Puree (Potage a la Crecy)p. 28 Bouillabaissep. 34 Marinade for Beef and Muttonp. 38 Bread-Crumbed Cutletp. 39 Rissolesp. 41 Cassolettesp. 41 Melted Butter (Sauce Blanche)p. 46 Sauce au Persilp. 47 Sauce aux Fines Herbesp. 47 Maitre d'Hotel Butterp. 47 Sauce a la Poulettep. 48 Sauce Hollandaisep. 48 Sauce Soubisep. 48 Macedoine de Legumesp. 48 Sauce Milanaisep. 48 Sauce Robertp. 48 Mustard Saucep. 49 Bread Saucep. 50 Sauce an Pauvre Hommep. 51 Dutch Sauce (Hollandaise)p. 51 Moringa Saucep. 51 Tartare Saucep. 51 Mayonnaise Saucep. 52 Remoulade Saucep. 53 Ravigote Saucep. 53 Espagnole Saucep. 54 Sauce a la Perigueuxp. 55 Truffle Saucep. 55 Bechamel Saucep. 55 Financiere Saucep. 55 D'Uxelles Saucep. 57 Braising a Little Jointp. 59 Braised Meatp. 59 Marinated Loin of Muttonp. 59 Stuffing for Braised Fowlp. 61 Ordinary Stuffing for Turkey or Vealp. 62 Duck Stuffingp. 62 Spiced Saltp. 63 Boiled Hamp. 66 Boiled Chopsp. 68 Jugged Chopsp. 69 Fish in Tinp. 69 Boeuf à la Modep. 70 Boiled Potatoesp. 72 Mashed Potatoesp. 73