Recipes from Little French dinners
Records 1 to 50 of 203, in reading order. Each links to a modern interpretation.
Pudding a la Gitanap. 1Consomme Reformep. 1Bouclees de Ris d'Agneaup. 2Filet de Boeuf a la Napolitainep. 2Epinards a la Cremep. 3Custard Soaked Biscuitsp. 3Vegetable Marrow Soupp. 3Salmon with Sharp Saucep. 3Mutton Cutlets in Jellyp. 4Woodcocks a la Celestinp. 4Cheese Omeletp. 4Sorrel Soupp. 5Merlans an vin blanc (Whiting with White Wine)p. 5Longe d'agnean a la Berthier (Loin of Lamb a la Berthier)p. 5Fetits choux de pommes de terrep. 6Eufs farcis aux anchoix (Eggs Stuffed with Anchovies)p. 6Sole Farcie an Four (Sole Stuffed and Baked)p. 6Ferdreanx aux Champignons (Stewed Partridges with Mushrooms)p. 6Beignets a la Danoise (Danish Fritters)p. 6Consomme an Celeri (Celery Soup)p. 6Ferdreanx aux Champignons (Stewed Partridges with Mushrooms)p. 7Fonun.es Lorettesp. 7Fetits Fois a la Faysanne (Peas a la Paysanne)p. 8Gateau de Noisettes (Nut Cake)p. 8Sauce Sabayonnep. 8Fotage Crecy a la Moderne (Carrot Soup)p. 8Filets de Barbue a la Zavir (Fillets of Brill with Watercress Sauce)p. 8Escalopes de Bceuf Rossini (Collops of Beef with Foie Gras)p. 9Escalopes de Bceuf Rossinip. 9Pommes de Terre Annap. 9Tomates a la Victoriap. 9Riz a la Caiinellep. 9Compote d'Ataricotsp. 10Fotage a la Tartufep. 10Palais de Bcenf a la Sauce Tomatep. 10Potage Printanier (Spring Soup)p. 12Escalopes de Cabillaud, Sauce Fortugaise (Collops of Cod, Portuguese Sauce)p. 12Cotelettes d'Agneau aux Pommes Nouvelles (Lamb Cutlets with New Potatoes)p. 13Artichauts à l'Huile (Artichokes with Salad Sauce)p. 13Creme de Marrons (Chestnut Cream)p. 13Creme de Marrons (Chestnut Cream)p. 13Fotage d'Orge a l'Ecossaise (Scotch Broth)p. 13Filets de Carrelets a la Jnive (Fillets of Flounder Fried)p. 14Tournedos de Bceuf a la Flamaude (Fillets of Beef Flemish Fashion)p. 14Poule de Prairie Rotie (Roast Prairie Hens)p. 14Pommes de Terre en Rubans (Potato Ribbons)p. 14Oeufs au Parmesan (Eggs with Cheese)p. 14Fotage a la Condé (Haricot Bean Soup)p. 15Hoix de Vean a la Parmentier (Veal with New Potatoes)p. 15Champignons a la Bordelaise (Mushrooms a la Bordelaise)p. 15