Recipes from Gancel's culinary encyclopedia of modern cooking
Records 101 to 150 of 299, in reading order. Each links to a modern interpretation.
Pojarskip. 103CassouletDolmasp. 106Imam BayeloiProvengalePompadourSuckling Pig (Cochon de Lait)p. 110Boudin (Blood Pudding)p. 111Boudin Blanc (White Sausages)p. 111Boudin de Volaille (Chicken Sausages)p. 111Pate de Pore (English Pie)p. 111Moussakap. 113Brains and Spinal Marrowp. 115Braised Veal Ears Financierep. 116Haggis (Scotch pudding)p. 117Vinaigrette Saucep. 117Bordelaisep. 119Bouillonp. 120Braised Chickenp. 127Roast Chickenp. 127Broiled Chickenp. 128Carved Chicken Sautep. 128Anchiladasp. 129Baked English Chicken Piep. 130Cinq Minutesp. 131Dumasp. 132Du photp. 132Durandp. 132Elyseep. 132Fricasseep. 133Limousinep. 134Marylandp. 135Nanap. 136Nantaisep. 136Paprikap. 136Pondicheryp. 137Tamalep. 138Pajorskip. 142Papillotep. 142Breast of Turkeyp. 147Chicken Gibletsp. 147Cock's Combs and Kidneysp. 147Mariannep. 149Normandep. 149Papillotep. 149Pauillacp. 149Parmentierp. 149Artichokes and Art. Bottomsp. 155Boulangerp. 155Bouilliep. 155