| Product | Qty | Unit | Substitutions | FDC Name | FDC Category | Recipe |
|---|---|---|---|---|---|---|
| bayleaf | 1.0 | — | — | — | — | Bechamel or White Sauce |
| bayleaf | few | — | — | — | Economic Stock for Soup, Gr... | |
| bayleaf | 1.0 | — | — | — | — | Irlandaise Sauce (Hot) |
| bayleaf chopped | 1.0 | pinch | — | — | — | Italienne Sauce (Brown) |
| bayleaf chopped | 1.0 | pinch | — | — | — | Italienne Sauce (White) |
| bayleaf | 1.0 | — | — | — | — | Lobster Sauce |
| bayleaf | — | — | — | — | Robert Sauce | |
| bayleaf | 1.0 | — | — | — | — | Shrimp Sauce |
| bayleaf | — | — | — | — | Cooked Brains | |
| bayleaf | — | — | — | — | Fish Stock for Bisque of Lo... | |
| bayleaf fresh | — | — | — | — | Boiled Mackerel with Fennel... | |
| bayleaf chopped | — | — | — | — | Baked Fresh Haddock with Br... | |
| bayleaf chopped | 1.0 | — | — | — | — | Boudins of Chicken |
| bayleaf | — | — | — | — | Roast Fillet of Beef | |
| bayleaf | — | — | — | — | Fricandeau de Beef | |
| bayleaf | — | — | — | — | Beef Steak and Kidney Pie. ... | |
| bayleaf | — | — | — | — | Lark Pie à la Moderne. (Pât... | |
| bayleaf finely chopped | — | — | — | — | Grilled Mutton with Piquant... | |
| bayleaf | — | — | — | — | Venison Marinated à la Balt... | |
| bayleaf | — | — | — | — | Ortolans | |
| bayleaf | 1.0 | — | — | — | — | Roast Hare |
| bayleaf chopped | 1.0 | — | — | — | — | Roast Rabbit |
| bayleaf finely chopped | 1.0 | saltspoonful | — | — | — | Quail à la Gastronome |
| bayleaf | — | — | — | — | Fried Ox Ears. Piquant Sauce. | |
| bayleaf chopped | 1.0 | pinch | — | — | — | Marrow on Toast |
| bayleaf chopped | — | — | — | — | Croustades of Marrow à l'Al... | |
| 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 |
Page 1 of 2 Next →