| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Tench Stewed with Wine |
| bay-leaf | 0.5 | — | — | Spices, bay leaf | Spices and Herbs | Béchamel, or French White S... |
| bay-leaf | 0.5 | leaf | — | Spices, bay leaf | Spices and Herbs | Espagnole, or Brown Spanish... |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Panada |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | GENEVESE SAUCE FOR SALMON, ... |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Maitre D'Hotel Sauce (Hot) |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | FRENCH ONION SAUCE, or SOUBISE |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | STEWED OX-CHEEK |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | CALF'S LIVER LARDED AND ROA... |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Fricasseed Fowl or Chicken |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | RAGOUT OF RABBIT OR HARE |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | To Dress Truffles with Cham... |
| bay-leaf | — | — | Spices, bay leaf | Spices and Herbs | Baked or Boiled Ground Rice... | |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Poêlée |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | SAUCE PIQUANTE |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Sprats stewed (No. 170) |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Beef Gravy (No. 186) |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Tomata, or Love-apple Sauce... |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Poivrade Sauce (No. 365) |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Cod, Ragout of |
| bay-leaf | — | — | Spices, bay leaf | Spices and Herbs | Eels, to pickle | |
| bay-leaf | 1.0–2.0 | — | — | Spices, bay leaf | Spices and Herbs | Alamode Beef. No. 1. |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Fricandeau |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Fowl, to stew |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Bechamel. No. 2. |
| bay-leaf | — | — | Spices, bay leaf | Spices and Herbs | Carp Sauce | |
| bay-leaf | 0.5 | — | — | Spices, bay leaf | Spices and Herbs | Dutch Sauce for Fish |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Custard. No. 1. |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Soufflé |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | Soufflé |
| bay-leaf | 1.0 | unit | — | Spices, bay leaf | Spices and Herbs | Cauliflower |
| bay-leaf | 1.0–2.0 | — | — | Spices, bay leaf | Spices and Herbs | Onions. No. 4. |
| bay-leaf | 0.5 | — | — | Spices, bay leaf | Spices and Herbs | 104. Custard Pudding |
| bay-leaf | 0.5 | — | — | Spices, bay leaf | Spices and Herbs | 107. Vermicelli Pudding |
| bay-leaf | 1.0 | bouquet | — | Spices, bay leaf | Spices and Herbs | 130. White Sauce |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | 135. Piquant Sauce |
| bay-leaf | — | — | Spices, bay leaf | Spices and Herbs | 141. Ravigote Sauce | |
| bay-leaf cooked | — | — | Spices, bay leaf | Spices and Herbs | 154. Purée of Cauliflower S... | |
| bay-leaf | 1.0 | bunch | — | Spices, bay leaf | Spices and Herbs | 194. Ox-tail Soup |
| bay-leaf | 1.0 | bunch | — | Spices, bay leaf | Spices and Herbs | 195. Ox-cheek Soup |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | 196. White Mock-turtle Soup |
| bay-leaf | — | — | Spices, bay leaf | Spices and Herbs | 196. White Mock-turtle Soup | |
| bay-leaf | — | — | Spices, bay leaf | Spices and Herbs | 210. Winter Pea Soup | |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | 240. Turbot à la Crême |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | 256. Stewed Tench |
| bay-leaf | sprigs | — | Spices, bay leaf | Spices and Herbs | 263. French Angler’s way of... | |
| bay-leaf | — | — | Spices, bay leaf | Spices and Herbs | 297. To cook a fresh Ox Tongue | |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | 316. Saddle of Mutton, à la... |
| bay-leaf | 1.0 | — | — | Spices, bay leaf | Spices and Herbs | 326. Sheep’s Head |
| bay-leaf | — | — | Spices, bay leaf | Spices and Herbs | 328. Neck of Lamb à la Jard... |
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