| 1001 |
Barley Soup a la Princesse
|
4 |
5 |
success
|
| 1002 |
Baron of Lamb, a la Jardiniere
|
3 |
3 |
success
|
| 1003 |
Baron of Lamb, a la Maitre d'Hotel
|
3 |
4 |
success
|
| 1004 |
BARON OF LAMB, A LA MONT MORENCY
|
9 |
15 |
success
|
| 1005 |
Baron of Lamb Larded, a la Printaniere
|
4 |
6 |
success
|
| 1006 |
Bavarian cream of pistachios
|
0 |
0 |
success
|
| 1007 |
Béchamel
|
2 |
1 |
success
|
| 1008 |
BISCUIT PUDDING, A LA PRINCE ALBERT
|
7 |
6 |
success
|
| 1009 |
BISCUITS GLACES
|
0 |
1 |
success
|
| 1010 |
BISCUITS GLACES, IN SMALL CASES
|
8 |
7 |
success
|
| 1011 |
Bisque
|
0 |
0 |
success
|
| 1012 |
Bisque of Prawns
|
0 |
0 |
success
|
| 1013 |
BLACK CURRANT-JELLY SAUCE FOR VENISON
|
1 |
2 |
success
|
| 1014 |
Black game
|
3 |
0 |
success
|
| 1015 |
Black-game. [2 Roasts.] Partridges.
|
0 |
0 |
success
|
| 1016 |
Black game. [2 Roasts.] Salad, à la Russe.
|
0 |
0 |
success
|
| 1017 |
BLACK-PUDDINGS, A LA FRANCAISE.
|
10 |
4 |
success
|
| 1018 |
BLACK-PUDDINGS, A L'ANGLAISE
|
1 |
3 |
success
|
| 1019 |
Blanch
|
0 |
1 |
success
|
| 1020 |
Blanc-manger
|
6 |
6 |
success
|
| 1021 |
Boiled Brisket of Beef, a l'Anglaise
|
8 |
12 |
success
|
| 1022 |
Boiled Capons
|
12 |
16 |
success
|
| 1023 |
Boiled Chickens
|
9 |
5 |
success
|
| 1024 |
Boiled leg of mutton. [3 Removes.] Black game, à la Norwégienne.
|
0 |
0 |
success
|
| 1025 |
Boiled leg of mutton, à l'Anglaise. [2 Removes.] Braized pheasants, with cabbages.
|
0 |
0 |
success
|
| 1026 |
Boiled Necks of Mutton, a l'Anglaise
|
8 |
7 |
success
|
| 1027 |
Boiled Pheasants
|
7 |
5 |
success
|
| 1028 |
Boiled Turkey, with Celery Sauce
|
10 |
7 |
success
|
| 1029 |
Boiled Turkey, with Oyster Sauce
|
2 |
3 |
success
|
| 1030 |
Bonne-femme soup
|
0 |
0 |
success
|
| 1031 |
Border of potato-paste, garnished with scallops of larks, 1782
|
2 |
0 |
success
|
| 1032 |
Boudin
|
2 |
1 |
success
|
| 1033 |
Bouquet Garni (Garnished)
|
5 |
1 |
success
|
| 1034 |
BOURGUIGNOTTE RAGOUT
|
8 |
8 |
success
|
| 1035 |
Braised Pheasants
|
10 |
4 |
success
|
| 1036 |
Braised Pheasants
|
10 |
13 |
success
|
| 1037 |
Braised Quails
|
5 |
13 |
success
|
| 1038 |
Braised Venison
|
16 |
12 |
success
|
| 1039 |
BRAIZE
|
0 |
1 |
success
|
| 1040 |
BRAIZED AND BAKED HAMS
|
4 |
13 |
success
|
| 1041 |
BRAIZED BEEF, A L'ALLEMANDE
|
5 |
1 |
success
|
| 1042 |
BRAIZED BEEF, A LA PRINTANIERE
|
10 |
5 |
success
|
| 1043 |
BRAIZED CARBONNADES OF MUTTON, A LA DAUPHINE
|
10 |
13 |
success
|
| 1044 |
BRAIZED CARBONNADES OF MUTTON, A LA FLAMANDE
|
4 |
6 |
success
|
| 1045 |
Braized Ducks with Stewed Peas
|
7 |
12 |
success
|
| 1046 |
BRAIZED HAM A LA PARISIENNE
|
10 |
9 |
success
|
| 1047 |
BRAIZED NECK OF MUTTON, A LA JARDINIERE
|
11 |
6 |
success
|
| 1048 |
BRAIZED NECK OF MUTTON, A L'IRLANDAISE
|
11 |
10 |
success
|
| 1049 |
Braized Necks of Mutton Larded—as Roebuck, with Poivrade Sauce
|
14 |
15 |
success
|
| 1050 |
BRAIZED OX-TONGUE, A L'ALLEMANDE
|
11 |
5 |
success
|
