BAY LEAVES

the leaves of a shrub of the laurel variety, growing wild in Greece, Italy and other Mediterranean countries and in some Southern sections of the United States.

Among the ancient Greeks, the Bay Leaf was in large part dedicated to heroism and poetry, but modern usage consecrates it to the more material pleasures of the table. The principal consumption is of the dried leaf, used as flavoring for soups, etc.

added by the pass

Recipes that use bay leaves

38 dishes across the Historical Foodie library call for bay leaves.

The Epicurean · 37

No. 1142 Salt Codfish, Spanish Style Morue Salee a l'Espagnole
No. 12 To Braize or Poeler, Smother or Sauter Pour Braiser, Poeler, Etuver ou Sauter
No. 1442 Tenderloin of Beef a la Bareda—Whole Filet de Boeuf a la Bareda--Entier
No. 1697 Lamb Haslets Marinated Fraissure d'Agneau a la Marinade
No. 188 White Chicken Bouillon or Broth Bouillon Blanc de Volaille
No. 202 Bisque of Crawfish a la Bateliere Bisque d Ecrevisses a la Bateliere
No. 2031 Turkey Truffled and Garnished with Black Olives Dinde Truffee et Garnie d'Olives Noires
No. 2133 Quails with Bay Leaf Cailles au Laurier
No. 2166 Thrushes and Robins, Roasted and Broiled Grives ou Rouges Gorges Rotis ou Grilles
No. 2565 Quail Pie Pate de Cailles
No. 387 Chicken Essence Essence de Volaille
No. 388 Fish Essence Essence de Poisson
No. 399 Fish Glaze Glace de Poisson
No. 401 Meat Glaze, Clear Glace de Viande Claire
No. 406 Matignon Matignon
No. 410 Chicken Bechamel Bechamel de Volaille
No. 411 Lean Bechamel with Cream Bechamel Maigre a la Crème
No. 412 Bechamel with Mushroom Essence Bechamel a l'Essence de Champignons
No. 413 Half-Glaze Sauce, Clear and Thickened Sauce demi-glace Claire et liee
No. 417 Fish Stock for Lean Espagnole and Veloute Sauce Fond de Poisson pour Sauce Espagnole et Sauce Veloutee en Maigre
No. 421 Brown, Espagnole or Spanish Sauce Stock Fond pour Sauce Brune Espagnole
No. 422 Veloute Stock Fond pour Veloute
No. 464 Financiere Sauce for Fat and for Lean and with Game and Chicken Sauce a la Financiere en gras et en Maigre et au Gibier et a la Volaille
No. 474 Green Hollandaise Sauce Sauce Hollandaise Verte
No. 490 Sauce a la Lucullus Sauce a la Lucullus
No. 523 Poivrade for Sauces Poivrade pour Sauces
No. 531 Ravigote Sauces, Aromatic, White, with Oil and Green Printaniere Sauces Ravigote, Aromatique, Blanche, a l'Huile et Printaniere Verte
No. 532 Regence Sauce Sauce a la Regence
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. 550 Tomato Sauce Andalouse, a la Conde, a la Parisienne Sauce aux Tomates a l'Andalouse, a la Conde, a la Parisienne
No. 622 Raisin Sauce Sauce aux Raisins
No. 636 Ziska Sauce, Parisian Sauce for All Foods Sauce Ziska, Sauce Parisienne pour tous Mets
No. 787 Herring, Shad or Mackerel, Marinated Harengs Alose ou Maquereau Marines.
No. 810 Salmon with Sauterne Wine Saumon au vin de Sauterne
No. 817 Sardines Marinated Sardines Marinees
No. 821 Marinated Smelts Eperlans Marines

Cooking in Old Créole Days · 1

How to Roast Ducks Katie Seabrook, President McKinley's Colored Cook