Entrées

160 recipes in this part of High-Class Cookery Recipes, A to Z.

A B C D E F G K L M O P Q R S T V Y

A

• Ailerons de Volaille à la Créole
• Aromatic Seasoning
• Asparagus Heads (Choose a nice white chicken)
• Aspic Jelly (Cut the breasts of one or two)

B

• Bay-leaf and Thyme
• Beef Olives
• Bones of the Hare
• Bouchées à la Reine
• Boudins à la Richelieu
• Bouquet Garni (Half a gill of Claret or Port)
• Bouquet Garni (One pint of Brown Stock)
• Bouquet of Herbs
• Bread-crumbs (Cut the meat out of the back)
• Bread-crumbs (Half a pint of Tomato Sauce)
• Bread-crumbs (Pick and clean a nice young)
• Bread-crumbs (Trim the cutlets egg)
• Bread-crumbs (Trim the cutlets into a round)
• Breasts of Pheasants
• Brown Bread-crumbs
• Béchamel Sauce (Cheaper White Sauce)

C

• Cailles à la Lucullus
• Calf's Head Pie
• Chartreuse de Faisan
• Chaudfroid Cotelettes
• Chopped Aspic (Lettuce Braise the lamb)
• Chopped Aspic (Make a paste of the flour)
• Chopped Aspic Jelly
• Chopped Truffles
• Crême de Volaille
• Cutlets Chaudfroid à la Russe
• Cutlets à la Bretonne
• Cutlets à la Rachel
• Cutlets à la Réforme
• Cutlets à la Vénétienne

D

• Darioles de Volaille

E

• Egg and Bread-crumbs (Half a pint of Brown Sauce)
• Egg and Bread-crumbs (Half pint of Brown Sauce)
• Eighteen Button Mushrooms
• Epinards
• Espagnole

F

• Filets de Lièvre à la Montpensier
• Filling for Oyster Patties
• Financière Sauce (Soak the palates in water)
• Foie-gras
• Forcemeat Balls
• Four Cockscombs
• Four Eggs (Half pint of double Cream)
• Four Kidneys
• Four Pigeons
• Four Shalots (One ounce of Butter)
• Four Sheep's Kidneys (Two ounces of Butter)
• Four Truffles
• Fresh Tomatoes
• Fried Bread
• Fried Eggs

G

• Game Pie

K

• Kromeskis à la Russe

L

• Larding Bacon (Fried block of Bread)
• Lemon Juice (Salt One and a half gills)
• Lemon-juice (Cut and trim your cutlets)
• Lemon-juice (Half a pint of Brown Italian)
• Lemon-juice (III)
• Lemon-juice (Mac doine Trim off all the fat)
• Lemon-juice (Nutmeg Seasoning Half a pint)
• Lemon-juice (Salt Cut the meat in pieces)
• Liver Farce (Half a pint of Stock)
• Lucullus

M

• Mayonnaise Sauce (Melt the gelatine and stir it)
• Minced Veal
• Mixed Pickles
• Mousses de Faisan
• Mustard and Cress (Shells of the oysters must be)
• Mutton Cutlets à la Soubise

O

• One Bayleaf (Two pounds of Fillet of Beef)
• One Chicken (Gill of Salad Oil)
• One Fowl
• One Onion (Pint about of Stock)
• One Onion (Two sticks of Celery)
• One Onion, Salt, Pepper and Nutmeg
• One Orange (Stock the Fillets were cooked)
• One Orange and
• One Shalot (About six slices of Bacon)
• One Shalot (Small Onion chopped fine)
• One Shalot (Take half a pound of the white)
• One Shalot (Two ounces of Ham or lean)
• One Spanish Onion (Two pickled Walnuts)
• One Tomato (Gill of Sherry)
• One Truffle (Gill of White Sauce)
• One Truffle (Gill of White Sauce) (II)
• One Turnip (Bunch of Sweet Herbs)
• One Yolk of an Egg

P

• Pepper and Salt (Chop the suet finely mix all)
• Pepper and Salt (Cut the beef into neat fillets)
• Pepper and Salt (Cut up the onion and cook it)
• Pepper and Salt (Cutlets must first be cut)
• Pepper and Salt (One dessertspoonful of Vinegar)
• Pepper and Salt (One gill of Espagnole Sauce)
• Pepper and Salt (Take the breast)
• Pepper and Salt (Trim the cutlets bread-crumb)
• Pepper and Salt (Work all the ingredients into)
• Pepper, Salt, Cayenne and Nutmeg
• Poulet à la Princesse

Q

• Quenelles of Veal

R

• Rice Socle
• Ris de Veau à la Suprême
• Rissoles de Volaille

S

• Salmi of Cold Wild Duck
• Salt and Pepper
• Salt and Pepper (Broil the fillet nicely place)
• Salt and Pepper (Half an ounce of Butter)
• Salt and Pepper (Have a bright hot fire place)
• Salt and Pepper (One pint of Brown Sauce)
• Salt and Pepper (Pound the chicken panada egg)
• Salt and Pepper (Six ounces of Rice)
• Salt and Pepper (Take six ounces of the white)
• Salt and Pepper (Two ounces of Beef Marrow)
• Salt, Lemon-juice, Cayenne
• Salt, Pepper, and Nutmeg (Parsley Three or four Chicken)
• Sauce
• Sauce for the Above
• Sauce for the Above (IV)
• Sippets of Toast
• Six Chestnuts
• Six Mushrooms (Eight small Quenelles shaped)
• Six Mushrooms (G One gill of Tomato Sauce)
• Six Peppercorns (Clove of Garlic)
• Six Peppercorns (One blade of Mace)
• Small Quenelles
• Some Carrots, Turnips, Onion and Celery
• Some Lemon-juice
• Soubise Sauce (Take the best end of a neck)
• Souvaroff
• Spinach Purée
• Strips of Macaroni
• Strips of Tongue, Gherkin, and the White of Egg

T

• Tendrons de Veau à la Tartare
• Tendrons de Veau à la Villeroi
• The Bones of the Larks
• The Legs of a Chicken
• The Yolk of an Egg
• Three Eggs (Mix all this into the sauce)
• Three Eggs (One ounce of Butter)
• Three Mushrooms (Teaspoonful of Red Currant)
• Three Pigcons
• Three Pigeons (Quarter of a pound of Bacon)
• Three Truffles (Cut up the bacon and put it)
• Truffles and Pistachios
• Twelve Mushrooms
• Twelve Oysters (One gill of B chamel Sauce)
• Twelve Peppercorns (Small blade of Mace)
• Two Bay-leaves (Little Parsley)
• Two Bordeaux Pigeons (Half pint of Brown Sauce)
• Two Cardamoms
• Two Eggs (About a quarter of a gill)
• Two Eggs (One gill of Brown Sauce)
• Two Partridges (Ounces of cooked Rice)
• Two Shalots (One clove of Garlic)
• Two Shalots (One tablespoonful of finely)

V

• Vol-au-Vent à la Toulouse

Y

• Yeast Batter for Kromeskis