Recipes from Gancel's culinary encyclopedia of modern cooking

Records 51 to 100 of 299, in reading order. Each links to a modern interpretation.

Bearnaise Saucep. 47 Bread Saucep. 48 Gribichep. 50 Hollandaisep. 51 Worcestershire Saucep. 55 Chicken Jelly (Volaille)p. 57 Jellies for Invalids (Gelees de Malades)p. 58 Calf's Foot Jellyp. 58 Jelly of Liquors and Essencesp. 58 Bourguignonnep. 61 Brandadep. 61 Breteuilp. 61 Caenaisep. 62 Cendrillonp. 62 Fumetp. 63 Havanaisep. 65 Livournaisep. 66 Matelotep. 67 Marseillaisep. 67 Newburgp. 67 Meunierep. 68 Otero, Bellep. 69 Papillote Fishp. 69 Paupiette ou Poupiettep. 69 Pojarskip. 70 Clam-Bakep. 73 Crawfish Bordelaisep. 75 Baked Spiny Lobsterp. 76 Bouilli (Boiled)p. 77 Mayonnaisep. 77 Thermidorp. 78 Mussels Flamande (Flemish Style)p. 78 Preparation of Burgundy Snailsp. 82 Snail Syrupp. 82 Terrapin (Baltimore Style)p. 83 Alligator Tailsp. 83 Salted Locust (Sauterelles Salees)p. 84 Roast Locust (Sauterelles Roties)p. 84 Sauce of Soya Beanp. 86 Cheese of Soya Beansp. 86 Fried Chicken Chinese Stylep. 86 Chow-Meinp. 86 Carbonadesp. 90 Chili con carnep. 90 Fricadellep. 90 Goulashp. 90 Agnes Sorelp. 101 Algeriermep. 101 Ambassadep. 101 Anglaisep. 101