| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bayleaf chopped | — | — | — | — | Plovers’ Eggs à l’Epernay | |
| bayleaf chopped | 1.0 | — | — | — | — | French Beans à la Hâte |
| bayleaf Chop up the centre with | — | — | — | — | Egg Plants Farced | |
| bayleaf finely chopped | — | — | — | — | Spatchcock | |
| bayleaf | 1.0 | — | — | — | — | Compote of Sultanas |
| bayleaf chopped | — | — | — | — | Beef Kidney à la Tuileries. | |
| bayleaf | — | — | — | — | Fried Ox Ears. Piquant Sauce. | |
| bayleaf | — | — | — | — | Pressed Salt Beef | |
| bayleaf | — | — | — | — | Fillets of Veal à la Bordel... | |
| bayleaf chopped | 1.0 | sprig | — | — | — | Calf’s Liver with French Beans |
| bayleaf | — | — | — | — | Fillet of Mutton à la Charlton | |
| bayleaf chopped fine | — | — | — | — | Devilled Liver and Kidney à... | |
| bayleaf chopped | tablespoonful | — | — | — | Stuffed Herrings with Musta... | |
| bayleaf | — | — | — | — | Skate with Black Butter | |
| bayleaf | 1.0 | small pinch | — | — | — | Omelet with Herbs |
| bayleaf | 1.0 | — | — | — | — | Rice à la Parisienne |
| bayleaf piece | — | — | — | — | Macaroni Pudding or Sweet M... | |
| bayleaf | 1.0 | — | — | — | — | APPLE ICE FOR GARNISHING AL... |
| bayleaf tied together | 0.5 | — | — | — | — | 6. CREAM BECHAMEL SAUCE |
| bayleaf | — | — | — | — | STURGEON SOUP A L'AMERICAINE | |
| bayleaf | 1.0 | — | — | — | — | Fried Chicken à la Orly |
| bayleaf | 1.0 | — | — | — | — | Canard à Purée Perto |
| bayleaf | 1.0 | — | — | — | — | Stewed Duck and Turnips |
| bayleaf | 1.0 | — | — | — | — | Hare Cutlets à la Chef |
| bayleaf | — | — | — | — | Hare en Daube | |
| bayleaf | 1.0 | — | — | — | — | Salmi of Moor Fowl or Wild ... |
| bayleaf | 1.0 | — | — | — | — | Ortolans in Cases |
| bayleaf | 1.0 | — | — | — | — | Cold Glazed Fillets of Part... |
| bayleaf | 1.0 | — | — | — | — | Partridges à la Sierra Morena |
| bayleaf | 1.0 | — | — | — | — | Pheasant Cutlets |
| bayleaf | 1.0 | — | — | — | — | Salmi of Pheasant |
| bayleaf | 1.0 | — | — | — | — | Pheasant Stewed with Cabbage |
| bayleaf | 1.0 | — | — | — | — | Pheasant à la Victoria |
| bayleaf | 1.0 | — | — | — | — | Pigeons au Soleil |
| bayleaf | 1.0 | — | — | — | — | Fried Plover with English T... |
| bayleaf | 1.0 | — | — | — | — | Quails en Caisse |
| bayleaf | 1.0 | — | — | — | — | Fillets of Rabbit with Cucu... |
| bayleaf | 1.0 | — | — | — | — | Rabbit Fritters |
| bayleaf | 1.0 | — | — | — | — | The Wanderer's Rabbit. No. 1. |
| bayleaf | 1.0 | — | — | — | — | Woodcock à la Provençale |
| bayleaf chopped | — | — | — | — | Pigeon and Beef Steak Pie | |
| bayleaf | — | — | — | — | Caper Sauce (Brown) | |
| bayleaf | little | — | — | — | Purée of Hare à la Trois Fr... | |
| bayleaf | 1.0 | — | — | — | — | Stocks and Consommés |
| bayleaf | 1.0 | — | — | — | — | COLD FISH |
| bayleaf | 2.0–1.0 | — | — | — | — | Hors d'œuvre |
| bayleaf minced | — | — | — | — | Collared beef | |
| bayleaf | — | — | — | — | Pot roast | |
| bayleaf | 1.0 | — | — | — | — | Peas, dried |
| bayleaf | 1.0 | — | — | — | — | Hare to roast |
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