Recipes from The thorough good cook
Records 151 to 200 of 772, in reading order. Each links to a modern interpretation.
Roast Salmonp. 90Salmon, Matelote Saucep. 90Salmon with Sweet Herbsp. 91Salmon a la Tartarep. 91Salmon a la Braisep. 91Salmon Souchetp. 91Salmon Puddingp. 92Turbot with Saucep. 93Vol-au-vent d'Escalopes de Turbot au Bon Beurrep. 93Petites Timballes of Fillets of Turbot à la Venitiennep. 93Fillets of Soles à l'Orliep. 94Sole a la Colbertp. 95Sole a la Meunierep. 95Soles a la Franpaisep. 95Fried Soles, Tartar Saucep. 95To Stew Solesp. 96Sole Puddingp. 96To Boil a Cod's Headp. 96Cod's Head and Shouldersp. 96To Bake Cod, or Haddockp. 97To Stew Codp. 97Cod with Oyster Saucep. 97Cod with White Sauce (Cabillaud à la Bechamel)p. 97Salt Cod a la Maitre d'Hotelp. 98Salt Cod a la Frovençalep. 98Salt Cod a la Bonne Femmep. 98Salt Cod with Parsnipsp. 98Scollops of Codp. 98Cod with Cheesep. 99Cod with Cheesep. 99Whiting Puddingp. 99Broiled Whitingsp. 99Whiting an Gratinp. 100Whitebaitp. 100Red Mullets a l'Italiennep. 101Flounders Water-Souchetp. 101Red Mullets with Sweet Herbsp. 101Red Mullets a la Ravigotep. 101Dublin Bay Haddock, Bakedp. 102Haddock Puddingp. 102To Prepare Cream for Haddock Puddingp. 102Herrings with Mustard Saucep. 102Another Water-Souchetp. 103Fricasseed Flounders and Plaicep. 103Shad, Broiled Maitre d'Hotelp. 103Mackerel with Brown Butterp. 104To Bake Mackerelp. 104To Broil Mackerelp. 104Mackerel a la Maitre d'Hotelp. 104Forcemeat of Eelsp. 105