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

Records 101 to 150 of 196, in reading order. Each links to a modern interpretation.

Omelette au Fines Herbesp. 41 Mushroom Omelettep. 41 Onion Omelettep. 41 Omelette au Sucrep. 41 Omelette au Rhump. 41 Oeufs a la Neigep. 41 Timbale of Macaronip. 42 Mutton Ragoutp. 43 Fricandeaup. 43 Veal Cutlet à la Financièrep. 44 Stuffed Vegetable Marrowp. 44 Spinach en Croustadesp. 45 Sorrel Soup (Potage a l'Oseille)p. 45 Spinach a la Crèmep. 46 Watercress Soupp. 46 Watercress Saucep. 46 Haricot Soupp. 47 Drunkard's Brothp. 48 Stuffed Onionp. 48 Baked Onions with Cheesep. 48 Tomato Soupp. 49 Snowballs in Tomatoesp. 50 Stuffed Tomatoesp. 50 Tomato Mayonnaisep. 50 Conserve of Tomatoesp. 51 Tomato Preservep. 51 Mushrooms à la Provençalep. 52 Mushrooms à la Poulettep. 52 Mushrooms au Gratinp. 52 Baked Mushroomsp. 53 Mushroom Omelettep. 53 Mushroom Ketchupp. 53 Preserved Chestnutsp. 55 Croquettesp. 56 Fried Cold Meat Frittersp. 56 Salmi of Cold Meatp. 57 Hash from Cold Meatp. 57 Tomates Farcisp. 57 Eggs a la Bonne Femmep. 57 Vol-au-Ventp. 57 Potage a la Puree et au Croutonsp. 60 Beef Olivesp. 60 Stuffed Roast Beefp. 60 Flageolets au Beurrep. 60 Omelette Souffléep. 61 Kidneys Sautep. 64 Kidney Frittersp. 64 French Pie Crustp. 64 Game Piep. 64 Pate of Macaronip. 65