Recipes from Louis' every woman's cook book
Records 1 to 50 of 207, in reading order. Each links to a modern interpretation.
Tartine a la Russep. 1Canapes of Anchoviesp. 1Danish Canapesp. 1Canape Orientalp. 1Canapes of Sardinesp. 1Norwegian Canapesp. 1Canape Windsorp. 1Tartine de Foie Grasp. 2Plain Stock, Bouillon, or Marmitep. 2Fish Stockp. 2White Stock or Fond Blancp. 2Brown or Rich Stockp. 3Chicken Stock or Brothp. 3Clam Brothp. 3Consommep. 4Kitchen Bouquetsp. 4Consomme Carolinep. 4Consomme Sevignep. 5Consomme Princessp. 5Consomme Isabellep. 5Consomme with Cheese Croutonsp. 5Consomme Monacop. 5Consomme Fermierep. 6Cream of Celeryp. 6Cream of Cauliflower a la Dubarryp. 6Cream of Sorrel with Tapiocasp. 6Cream of Mushroomp. 7Mushroom Soupp. 7Cream of Chicken Reine Margotp. 7Ox Joint Clearp. 7Puree St. Lambertsp. 7Puree of Lentilsp. 7Potage D'Artagnan, or Calf's Foot Soupp. 7Puree of White Beans a la Bretonnep. 7Potage Westmorelandp. 8Game Soup, or Puree of Grousep. 8Chicken Gumbo - Southern Stylep. 9Scotch Cockie-Leekiep. 9Essence of Mushroomp. 10Fish Chowder - Boston Stylep. 11Clam Soup Duxburyp. 11Mousseline of Clamsp. 11Bisque of Lobsterp. 11Scotch Canapesp. 11Bisque of Oysters, Family Stylep. 11Cream of Oyster Crabsp. 12Croustade of Mushroomp. 12Croustade of Frogs' Legsp. 12Canapes of Hard Shell Crabsp. 13Lobster en Brochettep. 13