Recipes from In foreign kitchens
Records 1 to 50 of 65, in reading order. Each links to a modern interpretation.
Potted Beefp. 5Potted Beefp. 5Potted Chicken or Pigeonsp. 5Jugged Hare or Rabbitp. 5Beefsteak Puddingp. 6Pigeon or Game Pastiesp. 6Banbury Cakesp. 6Queen Charlotte's Cakep. 6Devonshire Creamp. 7Devonshire Junketsp. 7Yorkshire Toasted Tear Cakesp. 7Yorkshire Tea-Cakesp. 7Cream of Barley Soupp. 11Purée of Chestnutsp. 11Bonillabaiase & la Proven9alep. 11Onion Soup with Eggs and Creamp. 11Bagont of Ox-Tailp. 11Consommé with Cream of Eggp. 11Pâtés of Lambp. 12Burgundian Pâtép. 12Chartreuse of Partridgesp. 12Pot-au-Feup. 12Little Soufflés of Cheesep. 13Kormand Spice Breadp. 13Dough with Candied Fruitsp. 13Beef Tongue au Gratinp. 13Apple Charlottep. 13Chestnut Soufflep. 13Cream Frittersp. 14Macedoine of Preserved Fruitsp. 14Sour Jelly for Saladsp. 19Sardine or Herring Saladp. 19Sauce k La Diablep. 19Jellied Salad of Poultry or Gamep. 19Jellied Salad of Poultry or Gamep. 19Jellied Haxep. 20White Mayonnaisep. 20Scalloped Veal with Herringp. 20German Curry of Vealp. 21Pancakes with Minced Veal and Hamp. 22A Mould of Noodles with Hamp. 22White-Wine Creamp. 22Mould of Cream with Wood Strawberriesp. 23Lamb Broth with Saviolip. 27Saviolip. 28Bisottop. 28Polenta with Gravyp. 28Entrée of Partridgesp. 28Entrée of Veal or Beef with Macaronip. 28Fan Forte of Sienap. 29