Recipes from The profession of cookery, from a French point of view

Records 51 to 100 of 196, in reading order. Each links to a modern interpretation.

Mayonnaise Blanchep. 24 Mayonnaise Saucep. 24 Horse-radish Saucep. 24 Sauce Parisiennep. 24 Sauce Napolitainep. 24 Sauce aux Citronsp. 24 Sauce au Confiturep. 25 Boeuf a la Daubep. 26 Braised Turkeyp. 26 Galantine de Volaillep. 27 Rissolesp. 28 Beignet aux Pommesp. 29 Genoise Fourreep. 30 Gateau d'Abricotsp. 30 Eclairs aux Chocolatp. 31 Gateau au Rizp. 31 Briochep. 31 Souffle un Citronp. 32 Diplomatep. 33 Savarinp. 33 Gateaup. 33 Galette Cherbourg'eoisep. 33 Galette Lorrainep. 34 Saint Honopep. 34 Marasquinp. 34 QuatPe-quartsp. 34 Gateau d'oeufs, au Vanillep. 34 Creme Renverseep. 35 Creme Sambayonep. 35 Charlotte Russep. 35 Compote of Quincesp. 35 Compote of Pearsp. 35 Compote of Pearsp. 35 Compote of Cherriesp. 35 Compote of Plumsp. 35 Compote of Prunesp. 35 Compote of Rhubarbp. 35 Compote of Strawberriesp. 36 Macaroni with Parmesanp. 37 Plain Omelettep. 37 Baked Codp. 38 Halibut a la Cremep. 39 Cheese Puddingp. 40 Cheese Fondup. 40 Savoury Baked Ricep. 40 Cheese Dariolesp. 40 Cheese Fricasseep. 40 Cheese Sandwichesp. 41 Cream Cheese Saladsp. 41 Cheese Omelettep. 41