| 1 |
1000 FILLETS OF FOWLS, A LA D'UXELLES
|
9 |
16 |
success
|
| 2 |
1001. QUENELLES OF FOWL, A L'ESSENCE.
|
7 |
13 |
success
|
| 3 |
1002. QUENELLES OF FOWL, A LA TOULOUSE.
|
7 |
12 |
success
|
| 4 |
1003. QUENELLES OF FOWL, A LA MARECHALE.
|
12 |
4 |
success
|
| 5 |
1004. BOUDINSOF FOWL, A LA RICHELIEU.
|
13 |
18 |
success
|
| 6 |
1005. BOUDINSOF FOWL, A LA PERIGUEUX.
|
5 |
9 |
success
|
| 7 |
1006. BOUDINSOF FOWL, A LA SEFTON.
|
5 |
11 |
success
|
| 8 |
1007. BOUDINSOF FOWL, A LA D'ARTOIS.
|
10 |
12 |
success
|
| 9 |
1008. BOUDINSOF FOWL, A LA SOUBISE.
|
10 |
8 |
success
|
| 10 |
1009. BOUDINSOF FOWL, A LA REINE.
|
14 |
8 |
success
|
| 11 |
100. MAYONNAISE SAUCE OF SAVORY JELLY.
|
10 |
5 |
success
|
| 12 |
1010. BOUCHEES OF FOWL, A LA POMPADOUR.
|
7 |
7 |
success
|
| 13 |
101. PROVENCALE SAUCE
|
14 |
4 |
success
|
| 14 |
1027. PIGEONS, A LA MAINTENON
|
13 |
13 |
success
|
| 15 |
1028. COMPOTE OF PIGEONS, WITH MUSHROOMS.
|
9 |
17 |
success
|
| 16 |
1029. COMPOTE OF PIGEONS, WITH PEAS.
|
7 |
10 |
success
|
| 17 |
102. COLD POIVRADE SAUCE
|
8 |
4 |
success
|
| 18 |
1030. ANOTHER METHOD
|
7 |
12 |
success
|
| 19 |
1031. FILLETS OF PIGEONS, A LA VILLEROI
|
11 |
10 |
success
|
| 20 |
1032. FILLETS OF PIGEONS, A LA BORGHESE.
|
12 |
7 |
success
|
| 21 |
1033. FILLETS OF PIGEONS, A LA BOURGUIGNOTTE.
|
1 |
5 |
success
|
| 22 |
1034. FILLETS OF PIGEONS, A L'ALLEMANDE
|
7 |
11 |
success
|
| 23 |
1035. DUCKLINGS, A LA ROUENNAISE.
|
14 |
3 |
success
|
| 24 |
1036. DUCKLINGS, STEWED WITH OLIVES
|
3 |
11 |
success
|
| 25 |
1037. DUCKLINGS, WITH STEWED PEAS
|
6 |
9 |
success
|
| 26 |
1038. FILLETS OF DUCKLINGS, A LA BIGARRADE.
|
14 |
11 |
success
|
| 27 |
1039. FILLETS OF DUCKLINGS, A LA MACEDOINE
|
4 |
6 |
success
|
| 28 |
103. BOAR'S HEAD SAUCE
|
9 |
1 |
success
|
| 29 |
1040. SALMIS OF FILLETS OF DUCKLINGS
|
13 |
11 |
success
|
| 30 |
1041. QUAILS, WITH STEWED PEAS.
|
11 |
9 |
success
|
| 31 |
1042. QUAILS, A LA PERIGUEUX.
|
12 |
10 |
success
|
| 32 |
1043. QUAILS, A LA FINANCIERE.
|
4 |
1 |
success
|
| 33 |
1044. QUAILS, A LA ROYALE.
|
17 |
23 |
success
|
| 34 |
1045. CUTLETS OF QUAILS, A LA MARECHALE
|
7 |
10 |
success
|
| 35 |
1046. CUTLETS OF QUAILS, A LA BORDELAISE.
|
8 |
10 |
success
|
| 36 |
1047. FILLETS OF QUAILS, A LA TALLEYRAND
|
13 |
18 |
success
|
| 37 |
1048. FILLETS OF QUAILS, A LA PARISIENNE.
|
1 |
1 |
success
|
| 38 |
1049. SCALLOPS OF QUAILS, WITH TRUFFLES
|
10 |
3 |
success
|
| 39 |
104. ANOTHER METHOD FOR MAKING BOAR'S HEAD SAUCE.
|
5 |
4 |
success
|
| 40 |
1050. SCALLOPS OF QUAILS, WITH CUCUMBERS.
|
0 |
2 |
success
|
| 41 |
1051. LARKS, A LA MINUTE
|
9 |
8 |
success
|
| 42 |
1052. LARKS, A LA CHIPOLATA.
|
0 |
0 |
success
|
| 43 |
1053. LARKS, WITH FINE-HERBS.
|
14 |
10 |
success
|
| 44 |
1054. LARKS, WITH TRUFFLES, A L'ITALIENNE.
|
3 |
1 |
success
|
| 45 |
1055. RABBIT, A LA CHASSEUR
|
13 |
9 |
success
|
| 46 |
1056. RABBIT FRIED IN BATTER, WITH POIVRADE SAUCE.
|
2 |
2 |
success
|
| 47 |
1057. RABBITS, A LA BOURGUIGNONNE.
|
11 |
7 |
success
|
| 48 |
1058. RABBITS, A LA PERIGUEUX.
|
3 |
3 |
success
|
| 49 |
1059. FILLETS OF RABBITS LARDED, A LA TOULOUSE.
|
14 |
10 |
success
|
| 50 |
105. BRAWN SAUCE
|
6 |
2 |
success
|
