Recipes from La cuisine creole
Records 51 to 100 of 516, in reading order. Each links to a modern interpretation.
Turtle Preparationp. 15Fried Frogsp. 15Terrapinp. 16Truffles and Chestnut Stuffing for a Pigp. 17Liver and Truffle Stuffing for a Pig or Turkeyp. 17Nice Forcemeat for Stuffingsp. 17Duck Saucep. 17Brown Onion Sauce for Poultryp. 17Mushroom Saucep. 18Mint Sauce for Spring Lambp. 18Tomato Sauce, Plainp. 18Chestnut Sauce for Turkey or Fowlsp. 19Chestnut Soupp. 19White Celery Sauce for Boiled Poultryp. 19Celery Puree for Turkeyp. 19White Oyster Saucep. 19Oyster Sauce for Boiled Turkeyp. 19White Cucumber Sauce for Meatsp. 19Eggs and Butter Saucep. 19Egg Sauce with Lemonp. 19Wine Sauce for Venison or Muttonp. 19Savory Jelly for Cold Turkey or Meatp. 19Tomato Sauce, Rich and Very Finep. 19Sauce Piquantep. 20Horse Radish Saucep. 20To Keep Horse Radishp. 20Sauce Robertp. 20Piquant Tomato Saucep. 20Cream Saucep. 21Apple Saucep. 21Apple Saucep. 21Cranberry Saucep. 21Savory Sauce for a Roast Goosep. 21Rich Lemon Sauce for Puddingsp. 21Hard Saucep. 21Kidney and Mushroom Stewp. 22Stewed Lamb Chops with Green Peasp. 22Plain Beefp. 23Very Fine Sandwichesp. 23Veal Hash for Breakfastp. 23Plain Veal and Ham Piep. 23Veal Salad for Lunchp. 24Welsh Rarebitp. 25Gollared Calf's Head with Brainsp. 25Curry of Cold Roast Fowlp. 25Ham Toast for Luncheonp. 25Winter Dish of Baked Beans and Porkp. 25Stuffed Hamp. 25Baked Hamp. 25Daube Glacée of Beefp. 26