The modern cook

Charles Elmé Francatelli · 1846 · England · 1899 recipes
The modern cook
Author
Charles Elmé Francatelli
Year
1846
Provider
internet_archive (#McGillLibrary-95770-33)
Country
England
City
London
Language
en
Strategy
charleselmfrancatelli
Source URL
https://archive.org/details/McGillLibrary-95770-33
In corpus
✗ Excluded
Arisa's Note
excluded from corpus since it focuses on haute cuisine
Recipes (1899) · page 15 of 38
# Title Ingredients Instructions Status
701 551. BRAIZED RUMP OF BEEF 1 3 success
702 552 FILLET OF BEEF, A LA NAPOLITAINE 20 7 success
703 553. FILLET OF BEEF, A LA MACEDOINE 10 10 success
704 554. BRAIZED FILLET OF BEEF, A LA JARDINIERE 12 7 success
705 555. BRAIZED FILLET OF BEEF, DRESSED AS CHEVREUIL. (ROEBUCK.) 7 9 success
706 556. BRAIZED FILLET OF BEEF, A L'ALLEMANDE. 7 5 success
707 557. BRAIZED FILLET OF BEEF, WITH MADEIRA SAUCE. 5 11 success
708 558. BRAIZED FILLET OF BEEF, A LA MILANAISE. 12 8 success
709 559. ROASTED FILLET OF BEEF, A L'ANGLAISE 15 15 success
710 55. LOBSTER SAUCE 8 5 success
711 560. BRAIZED FILLET OF BEEF, A LA NIVERNAISE 3 2 success
712 561. BRAIZED FILLET OF BEEF, A LA ROYALE 12 6 success
713 562. ROASTED FILLET OF BEEF, A LA PARISIENNE. 6 6 success
714 563. ROASTED FILLET OF BEEF, A LA PROVENCALE. 7 6 success
715 565. BOILED BRISKET OF BEEF, A L'ECARLATE. 9 8 success
716 566. STEWED BRISKET OF BEEF, A LA FLAMANDE 17 9 success
717 567. EDGEBONE OF BEEF, A L'ANGLAISE. 11 12 success
718 568. BOILED ROUND OF BEEF, A L'ANGLAISE. 3 6 success
719 569. BOILED ROUND OF BEEF, A LA CHASSEUR, or “HUNTING BEEF.” 10 5 success
720 56. STURGEON SAUCE 9 3 success
721 570. STEWED RIBS OF BEEF, A LA CHASSEUR. 13 16 success
722 571. BRAIZED RIBS OF BEEF, A LA PIEMONTAISE. 14 7 success
723 572. SMALL RIBS OF BEEF, A LA MODE 8 11 success
724 573. SMALL RIBS OF BEEF, A LA BOURGEOISE 10 9 success
725 574. BRAIZED RIBS OF BEEF, WITH MADEIRA SAUCE 4 5 success
726 575. BRAIZED RIBS OF BEEF, A LA BADEN. 12 12 success
727 576. ROAST FILLET OF VEAL, A L'ANGLAISE 10 7 success
728 577. ROAST FILLET OF VEAL, A LA MACEDOINE. 4 5 success
729 578. ROAST FILLET OF VEAL, A LA JARDINIERE. 9 4 success
730 579. ROAST NECK OF VEAL, A LA CREME. 6 5 success
731 57. BORDELAISE SAUCE 14 6 success
732 580. BRAIZED NECK OF VEAL, A LA MONTMORENCY 15 15 success
733 581. NECK OF VEAL, A LA DREUX. 8 10 success
734 582. NECK OF VEAL, A LA D'UXELLES. 7 6 success
735 583. NECK OF VEAL, A L'ECARLATE 5 7 success
736 584. NECK OF VEAL, A LA ROYALE 12 13 success
737 585. Noix or Cushion of Veal, a la St. George 17 27 success
738 586. NOIX OF VEAL, A LA FINANCIERE. 4 1 success
739 587. NOIX OF VEAL, A LA MACEDOINE. 13 1 success
740 588. NOIX OF VEAL, A LA JARDINIERE. 1 5 success
741 589. ROAST LOIN OF VEAL, A L'ANGLAISE. 4 2 success
742 58. CLAREMONT SAUCE 5 3 success
743 590. ROAST LOIN OF VEAL, A LA MONGLAS. 11 13 success
744 591. LOIN OF VEAL, A LA DAUPHINE. 26 17 success
745 592. LOIN OF VEAL, A LA ROYALE. 13 11 success
746 593. ROAST LOIN OF VEAL, A LA FINANCIERE. 14 4 success
747 594. ROAST LOIN OF VEAL, A LA CREME. 1 3 success
748 595. ROAST BREAST OF VEAL, A L'ANGLAISE. 2 2 success
749 596. BREAST OF VEAL, A LA BOURGEOISE. 8 6 success
750 597. BREAST OF VEAL, A LA WINDSOR. 17 16 success

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