Recipes from Soyer's standard cookery
Records 301 to 350 of 1,297, in reading order. Each links to a modern interpretation.
Anchovy Saucep. 72Fennel Saucep. 72Egg Saucep. 72Shrimp Saucep. 72Lobster Saucep. 72New and Economical Lobster Saucep. 72Lobster Sauce a la Cremep. 73Oyster Saucep. 73Cream Saucep. 73Matelote Saucep. 74Lobster Butterp. 74Anchovy Butterp. 74Maitre d'Hotel Butterp. 74Ravigote Butterp. 74Cod Bourgeoisep. 75Stewed Eelsp. 75Fish Croquettesp. 75Smoked Haddockp. 75Smoked Haddockp. 75Stuffed Fresh Haddockp. 75Haddock a la Royalep. 75Haddock a la Princessep. 75Hakep. 76Halibut a la Minutep. 76Hake or Cod a la Valeskap. 76Herrings a la Russep. 76Fresh Herringp. 76Lobster a l'Americainep. 77Red or Gray Mulletp. 77Mackerel a la Napolitainep. 77Plaice a la Meunierep. 77Sole Bourguigonep. 77Whiting a la Normandep. 77Lemon Soles a la Comtessep. 77Spratsp. 78Smelts Milanaisep. 78Whiting Fines Herbesp. 79Trout a la Soyerp. 79Light White Fishp. 79Stuffed Chickenp. 79Chicken Liver and Hamp. 80Stewed Chickenp. 80Baked Turkeyp. 80Larks in Onionsp. 80Duck Piep. 80Rabbit Piep. 80Rabbit Cakep. 81Stewed Venisonp. 81Partridges with Cabbagep. 81Jacobin Pottagep. 81