Recipes from The profession of cookery, from a French point of view
Records 1 to 50 of 196, in reading order. Each links to a modern interpretation.
Potato Soupp. 8Brown Onion Soupp. 8Tomato Soupp. 8Tomato Soupp. 8Watercress Soupp. 8Vermicelli Soupp. 9White Stock Soupp. 9Puree of Haricot Beansp. 9Puree of Peas or Lentilsp. 9Puree of Turnips and Parsnipsp. 10Puree of Carrotsp. 10Gamekeeper's Potagep. 10Sea Kale in Creamp. 13Green Artichokes, a la Barigoulep. 13Jerusalem Artichokes, a la Maitre-d'hotelp. 13Cauliflowers au Gratinp. 13Fried Salsifyp. 14Boiled Peas with Lettucep. 14Stuffed Cucumbersp. 14Curried Vegetablesp. 15Vegetable Piesp. 15Capsicum Saladp. 18Cucumber Saladp. 18Carrot Saladp. 18Celery Saladp. 18Apple Saladp. 18Bean Saladp. 19Mushroom Saladp. 19Fennel Saladp. 19Haricot Bean Mayonnaisep. 19Potato Saladp. 19Sardine Saladp. 19Ham Saladp. 19Lobster Saladp. 20Lobster Saladp. 20Basic Salad Dressingp. 20Sauce Normandep. 22Sauce dite Beurre Noirp. 22Sauce Piquantep. 22Sauce Robertp. 22Sauce Tartarep. 22Sauce Parisiennep. 22Sauce Poulettep. 22Sauce Soubesep. 22Sauce Bordelaisep. 23Bechamel Saucep. 23Sauce au Jambonp. 23Sauce Finanierep. 23Salmisp. 23Salmisp. 24