Recipes from Soyer's standard cookery

Records 201 to 250 of 1,297, in reading order. Each links to a modern interpretation.

Piquant or Sharp Saucep. 44 Tarragon Saucep. 44 Brown Cucumber Saucep. 44 Mince Herb Saucep. 44 Brown Mushroom Saucep. 45 Orange Sauce for Gamep. 45 Garlic Saucep. 45 Mint Sauce for Lambp. 45 Onion Puree Saucep. 46 Puree of Cauliflower Saucep. 46 Bourgeoise Saucep. 47 Black Butterp. 47 Dutch Saucep. 47 Cameline Saucep. 47 Cherry Saucep. 47 Wine Saucep. 47 Cooking a la Meunierep. 48 Carp, Sauce Matelotep. 49 Baked Carpp. 49 Stewed Carpp. 50 Boiled Crimped Codp. 50 Bacalaop. 50 Crabs and Tomatoesp. 50 Crabs and Tomatoesp. 50 Crab au Gratinp. 50 Fried Shrimpsp. 50 Eels, Friedp. 51 Stewed Eels, Sauce Matelotep. 51 Dublin Bay Haddockp. 52 Baked Haddockp. 52 Herrings Broiled, Sauce Dijonp. 53 John Dories, Boulogne Fashionp. 53 Mackerel a la Maitre d'Hotelp. 53 To Stew Mackerelp. 53 Baked Mackerelp. 54 Soyer Pike Quenelles or Soufflesp. 54 Red Mullet en Papillotep. 55 Red Mullet a la Voisinp. 55 Red Mulletsp. 56 Red Mullets Saute in Butterp. 56 Pike with Creamp. 56 Boiled Salmonp. 57 Kedgeree of Salmonp. 57 Salmon Cutlets or Cotellettes de Saumonp. 57 Coulibiac de Saumonp. 57 Stewed Salmonp. 58 Salmon Croquettesp. 58 Baked Shadp. 58 Coulibiac of Salmonp. 58 Mousseline Alexandrap. 60