Fish
A B C D E F G H I L M N O P R S T V W
A
B
C
- Chartreuse de Faisan à la
- Concombre Farcie
- Côtelettes de Mouton Braisée
- Côtelettes de Mouton à la
- Côtelettes de Mouton à la (Pompadour Mutton Cutlets la)
- Côtelettes de Perdreau à la
- Côtelettes Mignons à la
D
E
F
- Farce de Merlan
- Farce de Veau
- Filets de Mouton à la Tyrolienne
- Filets de Veau à la Colbert (Fillets of Veal la Colbert)
- For Decorating
- For Decoration (Half a pint of Aspic Jelly)
- For Dressing
- Friandines de Gibier à la
- Fried Parsley (Chop the fish coarsely and mix)
- Fried Parsley (Clarified Butter to fry)
G
H
I
- Ingredients for Purée of Whiting
- Ingredients for the Forcemeat (Half a pound of cooked Veal)
- Ingredients for the Forcemeat (Rest of the Pheasant)
L
M
N
O
- One Bayleaf (Sprig of Thyme) (II)
- One Chicken, Carrots, Onions, and Herbs
- One Cucumber (Gill of White Sauce)
- One Egg
- One Egg (Breadcrumbs Make the panada)
- One Egg (II)
- One Egg (Ounce of Panada) (II)
- One Egg (Tablespoonful of Salad Oil)
- One French Roll
- One Heart Sweetbread
- One of Green Mint and Parsley
- One Shalot (Sprig of Thyme)
- One Truffle (Two tablespoonfuls)
- One Yolk of Egg (Teaspoonful of powdered)
- Oval Soufflée Cases
P
- Parsley and Onion
- Parsley and Spice
- Pepper and Salt (Breadcrumbs One gill)
- Pepper and Salt (Cut the partridge into neat)
- Pepper and Salt (One gill of Stock)
- Pepper and Salt (One gill of White Stock)
- Pepper and Salt (One glass of White Wine)
- Pepper and Salt (One ounce of Butter) (II)
- Pepper and Salt (One ounce of Butter) (III)
- Pepper and Salt (Rasp twelve medium-sized round)
- Pepper and Salt (Two whole Eggs)
- Pepper, Salt and Nutmeg (For this dish we require nice)
- Pepper, Salt and Spice
- Pepper, Salt, and Cayenne (Free the meat from skin)
- Pepper, Salt, Oil, and Chilli Vinegar
- Petites Bouchées de Faisan à la
- Petits Pois au Jambon à la
- Petits Soufflées à la Henri IV
- Pommes de Terre Farcies aux
- Pommes de Terre Nouvelles
- Pommes de Terre à la (II)
- Poulet à la Navar
- Périgord Sauce (Rich Brown Sauce with Truffles)
R
S
- Salade à la Dumas
- Salt
- Salt and Pepper (Cro ton of fried Bread)
- Salt and Pepper (One gill of Demi-glace Sauce)
- Salt and Spice (F Breadcrumbe Parsley A few)
- Salt, Pepper and Breadcrumbs
- Salt, Pepper and Nutmeg
- Salt, Pepper and Nutmeg (Cut up the bacon and fry it)
- Salt, Pepper and Nutmeg (II)
- Salt, Pepper and Nutmeg (Skin a large whiting remove)
- Salt, Pepper and Nutmeg (Trim the neck neatly cut off)
- Salt, Pepper, and Nutmeg (Skin trim and wipe two)
- Salt, Pepper, Cayenne and Nutmeg
- Sauce Allemande (II)
- Sauce au Liqueur
- Sauce Crême de Concombres
- Sauce for the Ris de Veau
- Sauce Madère
- Sauce Matelote (With Wine and Vegetables)
- Sauce Normande (For Sole la Normande)
- Sauce Velouté
- Saumon à la Montpensier
- Savouries and Hors (II)
- Sippets of Bread
- Six Mushrooms (Three ounces of cold Pheasant)
- Six Mushrooms (Two chopped Shalots)
- Slices of Bread
- Small Onions
- Soles au Parmesan (Dressed with Cheese)
- Spice, Pepper and Salt
- Stuffed Onions for Tournedos à la
- Suédoise Sauce (White Sauce with Horse-Radish)
T
- Three Anchovies (One ounce of Butter)
- Three Eggs (Ounces of Butter)
- Three Mushrooms (Two ounces of cooked lean)
- Three Shalots
- Three Truffles (Eighteen preserved Mushrooms)
- Three Truffles (Wash and dry the salmon put it)
- Thyme, Marjoram, Parsley and Bayleaf
- Timbale Froide à la Toulouse
- Tranchettes de Saumon à la
- Truffles, Parsley, Mushrooms, and Fish Forcemeat
- Truite Saumonée à la Rothschild
- Twelve Button Onions (One tablespoonful of chopped)
- Twelve Fish Quenelles
- Twelve Peppercorns (Half a gill of Whipped Cream)
- Two Bordeaux Pigeons (Ounces of Beef Suet)
- Two Heart Sweetbreads
- Two Shalots (One ounce of Butter)
- Two Truffles
- Two Whites of Eggs
- Two Yolks of Eggs (Eight rounds of Bread Cro tes)
- Two Yolks of Eggs (One ounce of Flour)
- Two Yolks of Eggs (One teaspoonful of Anchovy)
- Two Yolks of Eggs (Tablespoonful of Cream) (II)