Recipes from Culinary jottings

Records 251 to 300 of 428, in reading order. Each links to a modern interpretation.

Jelly with Fruitp. 200 Iced Pudding Flavoured with Chocolatep. 201 Seer a la Napolitainp. 201 Brunoise Soupp. 201 Reform Cutletsp. 202 Sauce for Cutletsp. 203 Croustadesp. 203 Minced Game in Casesp. 203 Ribs of Beef with Chateaubriand Saucep. 203 Tomatoes Au Gratinp. 204 Stuffed Tomatoesp. 204 Poach Frittersp. 204 Iced Pudding with Cherriesp. 205 Consomme au Maccaronip. 205 Fillets of Pomfretp. 205 Braised Muttonp. 206 Quenelles of Chickenp. 206 Savoury Ricep. 207 Chaud-Froid of Snipep. 207 Baked Cauliflowerp. 207 Greengages in Creamp. 208 Charlotte Russep. 208 Colored Custardsp. 208 Fillets of Pomfretp. 209 Roasted Pigeonsp. 209 Mutton Cutletsp. 209 Roast Turkeyp. 210 Baked Fillets of Snipep. 210 Bavarian Creamp. 210 Bavarian Creamp. 210 Nesselrode Puddingp. 210 Green Butter with Herring Roesp. 211 Glazed Chickenp. 212 Valois Saucep. 212 Braised Hen Turkey with Vegetablesp. 213 Salmis of Quailsp. 213 Baked Brinjalsp. 213 Claret Jellyp. 213 Chocolate Parfaitp. 213 Pounded Fowl Pureep. 214 Baked Fish Fillets with Green Saucep. 215 Rice with Prawnsp. 215 Partridges in Jellyp. 215 Pigeon Mousse with Olive Saucep. 215 Braised Leg of Muttonp. 216 Aspic Jellyp. 216 Baked Mushroomsp. 217 Rice a la Imperialep. 218 Meringuesp. 218 Meringuesp. 218