Recipes from Lowney's cook book

Records 251 to 300 of 887, in reading order. Each links to a modern interpretation.

Tomato Saucep. 49 Veloute Saucep. 49 Sauce Supremep. 49 Soubise Saucep. 49 Trianon Saucep. 49 Sauce Tartarep. 49 Tomato Force Meatp. 50 Creamed Crabs in Fontage Cupsp. 50 Creamed Shrimps in Fontage Cupsp. 50 Aspic Jellyp. 50 Quick Aspic Jellyp. 50 Chicken Soufflep. 50 Chicken Timbalesp. 50 Chicken Moussep. 51 Chicken Livers in Fontage Cupsp. 51 Creamed Lobster in Fontage Cupsp. 51 Fish Timbalesp. 51 Mock Terrapin in Fontage Cupsp. 51 Imperial Fish Timbalesp. 51 Lobster Timbalesp. 51 Sweetbreads and Mushrooms in Fontage Cupsp. 51 Creamed Oysters and Celery in Fontage Cupsp. 52 Shad Roe Croquettesp. 52 Shad Roe Croquettesp. 52 Lobster Croquettesp. 52 Lobster Croquettesp. 52 Meat, Rice, and Tomato Croquettesp. 52 Fontage Cups or Timbale Casesp. 52 Chicken Croquettesp. 52 Sweetbread and Mushroom Croquettesp. 53 Fish Croquettesp. 53 Rolled Fillets of Flounder with Bechamel Saucep. 53 Curried Lobster in Rice Timbalesp. 53 Rice Timbale Casesp. 53 Creamed Salmon in Rice Timbalesp. 53 Chicken in Aspicp. 53 Scalloped Vealp. 54 Veal Loafp. 54 Veal Croquettesp. 54 Fried Calf's Liverp. 54 Boiled Tonguep. 54 Broiled Pig's Feetp. 54 Veal Rollp. 54 Marrow Bones with Tenderloin Steakp. 55 Deviled Mignons of Beefp. 55 Kidneys en Brochettep. 55 Kidneys with Oystersp. 55 Creme Fritep. 55 Calf's Heart Stuffedp. 55 Haricot of Ox Tailsp. 55