| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| Bearnaise sauce | — | — | Hollandaise sauce | Dips, gravies, other sauces | Grilled Red Mullet | |
| béarnaise sauce | — | — | Sauce, NFS | Dips, gravies, other sauces | Fillet of Beef and Côtelettes | |
| Béarnaise sauce | — | — | Sauce, NFS | Dips, gravies, other sauces | Grilled Salmon Trout with B... | |
| Béarnaise sauce | — | — | Sauce, NFS | Dips, gravies, other sauces | Rump Steak à la Béarnaise | |
| beast's heart | — | — | Heart | Liver and organ meats | BEAST's Heart larded | |
| beast's heart washed, deaf ears cut off, stuffed | 1.0 | — | — | Heart | Liver and organ meats | Mock Hare of a Beast's Heart |
| beaten | 2.0 | ounces | — | — | — | Gingerbread Cakes |
| beaten egg | — | water | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Fanchonnettes | |
| beaten egg | 12.0 | spoonsful | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Jelly Tartlets, or Custards |
| beaten eggs to do it over | — | — | Eggs, Grade A, Large, egg whole | Dairy and Egg Products | Mortified Liver | |
| beaten gold leaves | 8.0 | leaves | — | — | — | Sugar of Pearl |
| beaten mace season | — | — | Spices, mace, ground | Spices and Herbs | Goose Stuffed with Tongue a... | |
| beaten spice | — | — | Spices, paprika | Spices and Herbs | Loin of Veal a la Cream | |
| beaten spice | little | — | Spices, paprika | Spices and Herbs | Fishmeagre Pie | |
| beaten spice | — | — | Spices, paprika | Spices and Herbs | Pullet a la Memorancy | |
| beaten spice | — | — | Spices, paprika | Spices and Herbs | Posset | |
| beaten spice | — | — | Spices, paprika | Spices and Herbs | Sack Posset | |
| bécassines | — | — | — | — | PAINS | |
| Becca-ficas fillets | — | — | — | — | 388. SEMOLINA SOUP A LA VEN... | |
| bechamel rich | equal quantity to oyster liquor | — | — | — | To Stew Oysters | |
| bechamel rich | 0.5 | pint | good brown sauce | — | — | Artichokes (Artichauts) |
| Bechamel | 0.5 | pint | — | — | — | White Sauce (for Poultry) |
| Bechamel | 0.5 | pint | — | — | — | Parsnips à la Hamelin |
| Bechamel hot, creamy | — | — | — | — | Eggs à la Crème | |
| Bechamel | 1.0 | spoonful | — | — | — | MUTTON CUTLETS, BREAD-CRUMBED |
| Bechamel thick | 2.0 | tablespoonfuls | — | — | — | Farce for Petits Poulets à ... |
| béchamel | 0.75–1.0 | pint | — | — | — | Soubise |
| béchamel | — | — | — | — | Small Entrées of Sweetbread... | |
| béchamel boiling | — | — | — | — | Scallops of Fowl au Béchamel | |
| béchamel thick | — | — | — | — | CUCUMBERS À LA CRÊME | |
| béchamel | — | — | — | — | Carrots (Entrée) | |
| béchamel | — | — | — | — | Artichokes à la Reine | |
| béchamel | 4.0 | tablespoonfuls | — | — | — | Cod a la Béchamel |
| béchamel | 0.25 | pint | — | — | — | EEL PIE |
| béchamel | 4.0 | tablespoonfuls | — | — | — | Lobster Patties |
| béchamel | 3.0 | tablespoonfuls | — | — | — | Fillets of Mackerel |
| béchamel | — | — | — | — | TURBOT AU GRATIN | |
| béchamel rich | — | — | — | — | Leg of Lamb à l'Indienne | |
| béchamel | — | velouté | — | — | Filets de Sole, Ravigotte | |
| béchamel | 0.5 | pint | — | — | — | Crème de concombres |
| béchamel creamy | 0.5 | pint | — | — | — | Sauce Milanaise, also calle... |
| Béchamel | 6.0 | tablespoonfuls | — | — | — | GREEN DUTCH SAUCE, or HOLLA... |
| Béchamel | 3.0 | tablespoonfuls | veal gravy | — | — | GOOSEBERRY SAUCE FOR BOILED... |
| Béchamel | 0.25 | pint | — | — | — | ITALIAN SAUCE (White) |
| Béchamel | 0.5 | pint | — | — | — | Mushroom Béchamel |
| Béchamel | 0.5 | pint | — | — | — | FRENCH ONION SAUCE, or SOUBISE |
| Béchamel | 1.0 | pint | — | — | — | BOILED FOWLS A LA BECHAMEL |
| Béchamel | 1.0 | pint | — | — | — | Boudin a la Reine |
| Béchamel | 1.0 | coffee-cupful | — | — | — | A richer recipe |
| Béchamel | — | — | — | — | Delicate Mince |
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