Recipes from Culinary jottings

Records 301 to 350 of 428, in reading order. Each links to a modern interpretation.

Clear Mock-Turtle Soupp. 219 Thick Mock-Turtle Soupp. 219 Truffle Pancakesp. 220 Hare Pattiesp. 220 Jelly with Fruitsp. 222 Pearl Barley Soupp. 223 Seer Frittersp. 223 Chicken St. Lambertp. 223 Stuffed Shoulder of Muttonp. 223 Lemon Cheesecakesp. 224 Lemon Cheesecakep. 224 Salade Russep. 224 Prawn Pureep. 225 Galantine of Caponp. 226 Celery with Butterp. 227 Apricot Cream a la Moscovitep. 228 Pickled Steak or Chopsp. 228 Oxtail Soupp. 228 Stuffed Bombay Onions with Kidneysp. 229 Stuffed Onionsp. 230 Pineapple Toastsp. 231 Potato Flourp. 231 Clear Partridge Soupp. 231 Stewed Eelsp. 232 Chicken a la Villeroyp. 232 Onion Puree a la Soubisep. 232 Soubisep. 232 Jerusalem Artichokes au Gratinp. 232 Caviare Toastsp. 233 Orleans Puddingp. 233 Genoise Pastryp. 233 Beignets d'Avenchesp. 234 Hare Soupp. 234 Fried Whitings with Saucep. 235 Croquettes of Chicken and Trufflesp. 235 Fricandeau of Beefp. 235 Tipsy Puddingp. 236 Beef Olivesp. 236 Potage a la Puree de Becassinesp. 237 Fish Rolled in Pancakesp. 237 Mutton Cutlets a la Milanaisep. 238 Braised Hen Turkeyp. 238 Giblet Soupp. 238 Mutton Cutlets with Mixed Vegetablesp. 239 Baked Seerp. 240 Roast Goosep. 240 Moringa Pod Piep. 240 Garibaldi Creamp. 240 Perdreaux aux Chouxp. 241 Braised Caponp. 242