Recipes from With a saucepan over the sea
Records 151 to 200 of 553, in reading order. Each links to a modern interpretation.
Fried Eggs (Alsace-Lorraine)p. 25Braised Saddle of Lamb (Normandy)p. 25French Omelettep. 25Roast Lamb (as cooked in Brittany)p. 26Leo of Mutton (Gascony style)p. 26Roast Veal (Italian method)p. 26Breast of Veal (A German recipe)p. 26Roast Loin of Pork (Germany)p. 26Roast Pig (England)p. 27Roast Goose (England, Michaelmas Day)p. 27Roast Goose (as cooked at Aries, Southern France)p. 27Fillet of Beef, Mignonne (Paris)p. 27Broiled Steak (English chop-house recipe)p. 27Henry IV's Recipe for Boiled Chickenp. 27Chicken Royalp. 27Chicken a la Marengop. 28Roast Chicken (Paris)p. 28Chicken (as cooked in Monte Carlo)p. 28With a Saucepan over the Seap. 28Fried Chicken (as cooked in Vienna)p. 28Chicken (as cooked in Spain and Portugal)p. 28Chicken en Matelote (Normandy)p. 28Cutlets of Chicken (invented for one of the French monarchs)p. 28Chicken, Stewed (as cooked in Hungary)p. 28Fried Chicken (as cooked in Florence)p. 28Chicken A La Creci (Flanders)p. 28Chicken Cutlets (A recipe of Provence)p. 29Cannellons of Chicken (Marseilles)p. 29Cannelons (Another recipe)p. 29Truffled Capon (served in France, Xmas Day)p. 29Turkey Marquise (Paris)p. 29Galantine of Turkey (Montpellier)p. 29Stewed Chicken (Germany)p. 30Cream of Chicken with Poached Eggsp. 30Cream of Chicken with Poached Eggsp. 30Kidney and Mushroomsp. 30Kidney and Oyster Puddingp. 30Veal Cutletsp. 30CaspaChOp. 30BacalAOp. 30Coulbacp. 30Buonbocconip. 30Dolmasp. 30Queen's Tidbitsp. 31Braised Quailsp. 31Mutton Cutletsp. 31Kidney Stewp. 31Lamb Chopsp. 31Sauer-Bratenp. 31Spanish Olio (Olla Podrida)p. 31