The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

HomeIndex › Poultry (See see Fowl Poulet la)

Poultry (See see Fowl Poulet la)

see see Fowl Poulet à la Crapaudine, under Poultry see Hare, Mrs. Carr's recipe Hare, Civet de levraut or Jugged hare 112, 113 or levret croquettes 113 cutlets No. 1, cold in aspic 113 cutlets No. 2 à la Dreux 114 cutlets No. 3 Côtelettes de levraut à la Provençale114 cutlets, see Meat Veal cutlets No. 4 fillets 114 hashed 114,115 jugged, see Hare (Civet de levraut) Mrs. Carr's recipe 115 Pain de gibier 115 Polpette, see Game Polpette Posada, see Rabbit Posada stuffing, see Stuffings Turban chaudfroid 115.

Indian cutlets, see Rabbit Lark entrée No. 1 116 entrée No. 2 116 Levret, see Hare, Civet de levraut see Hare croquettes Pain de coq de bruyère, see

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