BASIL

a highly aromatic herb, with a flavor resembling cloves. The common variety is seldom made use of, but there is a large type whose leaves are employed very generally in flavoring sauces and soups, especially Green and Mock Turtle soup. Basil vinegar is made by steeping the leaves in vinegar.

added by the pass

Recipes that use basil

35 dishes across the Historical Foodie library call for basil.

The Epicurean · 35

No. 1003 Hard Shell Crabs, Stuffed, Carolina Style Crabes Durs Farcis a la Caroline
No. 1012 Crawfish with Cream Ecrevisses a la Creme
No. 1132 German Carp with Sauerkraut Carpe Miroir a la Choucroute
No. 114 Cooked Marinade Marinade Cuite
No. 115 Raw Marinade Marinade Crue
No. 1166 Finnan Haddies, Broiled Maitre d'Hotel and Baked with Cream Aiglefin Fume Grille, Maitre d'Hotel et a la Creme au Gratin
No. 12 To Braize or Poeler, Smother or Sauter Pour Braiser, Poeler, Etuver ou Sauter
No. 123 Parsley Bouquet, in Branches, Fried or Chopped Persil en Bouquet, en Branches, Frit ou Hache
No. 1286 Spotted Fish, with Green Ravigote Sauce Spotted Fish a la Sauce Ravigote Verte
No. 1296 Trout a la Montagnarde Truites a la Montagnarde
No. 15 Brine Saumure
No. 168 Spices, Aromatics, and Seasonings for Cooking Purposes Epices, Aromates et Assaisonnements pour la Cuisine
No. 1784 Pigs' Feet-Broiled Pieds de Cochon Grilles
No. 1788 Ham a la Leonard-Boiled Jambon Bouilli a la Leonard
No. 1791 Ham with Spinach-Boiled Jambon Bouilli aux Epinards
No. 1951 Gosling a la Soyer Oison a la Soyer
No. 2608 Red Beef Tongues, Smoked Langues de Boeuf Ecarlate Fumees
No. 2618 Wild Boar's Head, Decorated Hure de Sanglier Decoree
No. 277 Puree of Pigeons or Wild Squabs a la Waleski Puree de Pigeons ou de Pigeons Ramiers a la Waleski
No. 352 Preparation of a Green Turtle Weighing One Hundred Pounds Preparation d'une Tortue pesant cent livres
No. 353 Green Turtle Soup, Clear a la Royal or Thick with Marrow Quenelles Soupe Tortue Verte, Claire a la Royale ou liee aux Quenelles a la Moelle
No. 419 Mirepoix Stock and Dry Mirepoix Fond de Mirepoix et Mirepoix Seche
No. 420 Poeler Stock for Cooking Fowl or White Game Meat Fond de Poele pour Cuire la Volaille et le Gibier Blanc
No. 421 Brown, Espagnole or Spanish Sauce Stock Fond pour Sauce Brune Espagnole
No. 422 Veloute Stock Fond pour Veloute
No. 426 American Sauce Sauce Americaine
No. 496 Marinade Sauce Sauce Marinade
No. 498 Matelotte Sauce Sauce Matelotte
No. 499 Sauce a la Milanese Sauce a la Milanaise
No. 534 Roman Sauce Sauce Romaine
No. 536 Salmis Sauce, with White Wine, with Champagne, with Red Wine and Truffles Sauce Salmis, au vin Blanc au Champagne, au vin Rouge et aux Truffes
No. 547 Supreme Sauce Sauce Supreme
No. 552 Turtle Sauce, Fat and Lean Sauce Tortue Grasse et Maigre
No. 636 Ziska Sauce, Parisian Sauce for All Foods Sauce Ziska, Sauce Parisienne pour tous Mets
No. 828 Trout Fried and Marinated—Small Petites Truites Frites et Marinees