Recipes from La cuisine creole
Records 1 to 50 of 516, in reading order. Each links to a modern interpretation.
Plain Beef Soupp. 4Soup et Bouillip. 4Broth in Hastep. 4Plain Chicken-Broth for an Invalidp. 4Crayfish-Broth for Purifying the Bloodp. 4Soupe Maigre Without Meat, for Lentp. 5Soupe Maigre Without Meat, for Lentp. 5Chicken Soup, Yellow and Very Richp. 5Veal Gravy Soupp. 5Scotch Barley Broth, Cheap and Substantialp. 5Consomme of Beef and Fowlp. 5White Consomme of Fowlp. 5Plain Vermicelli Soup, No. 1p. 5Vermicelli Soup, No. 2p. 6Baked Soupp. 6Vermicelli or Macaroni Soupp. 6Green Pea Soup Without Meat, for Lentp. 6Tomato Soup with Vegetables, Very Finep. 6Cheap White Soupp. 6Queen Victoria's Favorite Green Pea Soupp. 6Economical Green Pea Family Soup with Egg Dumplingsp. 7Clear Pea Soupp. 7Dried Split-Pea Soupp. 7Green Corn Soupp. 7Oyster Soupp. 7Another Oyster Soupp. 7Moch-Tuetlb Soupp. 9Ego Balls for Moch-Tuetlb Soupp. 9Rabbit Soupp. 9Ox-Tail Soupp. 9Maigre Shrimp Gombo for Lentp. 11Crab Gombo with Okrap. 11Crayfish Bisquep. 11Scalloped Oysters - No. 1p. 13Scalloped Oysters - No. 2p. 13Baked and Stewed Codfishp. 13Codfish Cakesp. 13Cod au Beurre Rouxp. 13Oyster Stuffing for Turkeyp. 13Oysters Stewed with Champagnep. 13Oysters Stewed with Milkp. 14Stewed Oysters on Toastp. 14Oyster Picklep. 14Oyster Toastp. 14Oysters Friedp. 14Veal Sweetbread and Oyster Piep. 14Beefsteak and Oyster Piep. 15Gravy for Steaks and Oystersp. 15Frigasse of Crabsp. 15Soft-Shelled Crabs Friedp. 15