Recipes from Louis' every woman's cook book
Records 101 to 150 of 207, in reading order. Each links to a modern interpretation.
Eggs a la Benedictp. 25Eggs Coquelicotp. 25Eggs Farci au Gratinp. 26Eggs a la Meyerbeerp. 26Omelette a la Paulp. 26Omelette O. C. Y. C. Stylep. 26Eggs a la Mornayp. 26Scrambled Eggs with Asparagus Tipsp. 26Mayonnaise Sauce or Dressingp. 27Tartar Saucep. 27Bordelaise Saucep. 27Fresh Mushroom Saucep. 28Saucep. 29Perigueux Saucep. 29Tomato Saucep. 29Robert Saucep. 29Allemande Saucep. 29Veloute Saucep. 29Cream Saucep. 30Bechamel Saucep. 30Bearnaise Saucep. 30Cardinal Sauce with Lobsterp. 30Caper Saucep. 30Egg Saucep. 30Fish Saucep. 31Hollandaise Saucep. 31Oyster Saucep. 31Poullette Saucep. 31Shrimp Saucep. 31Trianon Saucep. 31Vin Blanc or White Wine Saucep. 31Chicken Forcemeatsp. 32Supreme or Breast of Chicken with Trufflesp. 32Breast of Chicken a la Sam Wardp. 32Breast of Chicken Bombay Stylep. 33Chicken A La Stanleyp. 33Chicken A La Creolep. 33Capon A La Chevalierep. 34Squab en Casserolep. 34Duckling A La Portugalaisep. 34Goose A La Chipolatap. 34Guinea Hen a la Soubisep. 35Breast of Guinea Hen Souverainep. 35Timbales of Chickenp. 35Braised Quail, Celery Saucep. 36Partridge with Savoy Cabbagep. 36Salmi of Grouse with Trufflesp. 36Venison Chops, Port Wine Saucep. 36Grenadins of Venison a la Cumberlandp. 37Civet of Rabbitsp. 37