Recipes from Culinary jottings

Records 201 to 250 of 428, in reading order. Each links to a modern interpretation.

Brinjal Chutneyp. 174 Cocoanut Chutneyp. 174 Mint Chutneyp. 174 Mulligatunnyp. 174 Mulligatunnyp. 175 Mulligatunnyp. 177 Breakfast or Dinner Rollsp. 181 French Rollsp. 182 Plain Loafp. 182 Soupe à l'Oignonp. 183 Soupe aux Chouxp. 183 Consommé de Volaillep. 183 Baked Murrel Fishp. 184 Consomme from Tinned Meatp. 184 Minced Meat Pancakep. 186 Roasted Harep. 186 Jugged Harep. 187 Hare Hashp. 187 Creme de Volaille Truffeep. 189 Orenadins de Boeuf a la Beamaisep. 189 Prawn Quenellesp. 189 Seer with Cucumbersp. 189 Grenadins with Saucep. 190 Galantines of Quailsp. 190 Steamed French Beansp. 191 Strawberry Mouldp. 191 Iced Apricot Creamp. 192 Potage a la Juliennep. 192 Stewed Fishp. 193 Potato Cassolettesp. 193 Saddle of Muttonp. 193 Quenelles of Partridgep. 194 Artichoke Scallopsp. 194 Jerusalem Artichokes with Creamp. 194 Egg Snow with Custardp. 194 Pistachio Cream Icep. 195 Clear Snipe Soupp. 195 Seer Fish with Peg Woffington Saucep. 196 Mutton Cutlets in the Russian Mannerp. 196 Oyster Kramouakysp. 196 Capon in the French Stylep. 197 Roast Wild Ducks with Bigarade Saucep. 197 Green Peas with Mintp. 198 Prune Jellyp. 198 Bavaroisp. 198 Clear Fish Soupp. 198 Pomfret Fillets with Poulette Saucep. 199 Duck Croquettesp. 199 Mutton Cutlets with Cheese Saucep. 200 Capon with Cauliflowerp. 200