| 1151 |
Chiffonade Soup
|
8 |
4 |
success
|
| 1152 |
Chipolata Ragout
|
10 |
11 |
success
|
| 1153 |
Chipolata ragout (No. 190)
|
1 |
2 |
success
|
| 1154 |
CHOCOLATE GLACES
|
9 |
6 |
success
|
| 1155 |
Civet of Hare, with Mushrooms
|
14 |
16 |
success
|
| 1156 |
CIVET OF ROEBUCK
|
1 |
0 |
success
|
| 1157 |
CIVET OF VENISON
|
2 |
2 |
success
|
| 1158 |
CLARIFICATION OF CALF'S-FOOT JELLY, FOR GENERAL PURPOSES
|
12 |
4 |
success
|
| 1159 |
Clear Consomme with Rice
|
2 |
2 |
success
|
| 1160 |
Clear rice soup
|
0 |
0 |
success
|
| 1161 |
CLEAR RICE SOUP WITH ASPARAGUS POINTS
|
1 |
1 |
success
|
| 1162 |
Clear Vermicelli Soup
|
3 |
9 |
success
|
| 1163 |
COCKY-LEEKY SOUP
|
3 |
5 |
success
|
| 1164 |
Cod, à la Béchamel. [2 Fishes.] Broiled haddocks, Dutch sauce.
|
0 |
0 |
success
|
| 1165 |
Cod à l'Indienne
|
2 |
6 |
success
|
| 1166 |
Cod's head, baked
|
0 |
0 |
success
|
| 1167 |
Cod's Head Baked
|
15 |
13 |
success
|
| 1168 |
Cod's Sounds, a la Gasconne
|
8 |
3 |
success
|
| 1169 |
Cod's Sounds, a la Ravigotte
|
2 |
5 |
success
|
| 1170 |
Cod's Sounds, a la Royale
|
1 |
4 |
success
|
| 1171 |
Cod's Sounds, and Egg Sauce
|
5 |
10 |
success
|
| 1172 |
Cold Entrées
|
0 |
2 |
success
|
| 1173 |
COMFITS generally means confectioned fruits, preserved in syrup, or apple and any other kind of fruit jelly; this word is also used to designate certain savoury dishes, prepared with pigeons, quails, or larks, mixed with peas, or mushrooms, &c.
|
0 |
0 |
success
|
| 1174 |
Compôte of Oranges
|
5 |
8 |
success
|
| 1175 |
Conde Cakes
|
6 |
10 |
success
|
| 1176 |
Consommé
|
0 |
1 |
success
|
| 1177 |
Consommé of fowl with quenelles
|
0 |
0 |
success
|
| 1178 |
Consommé of fowl with quenelles
|
0 |
0 |
success
|
| 1179 |
Consommé with Italian paste
|
0 |
0 |
success
|
| 1180 |
Consommé with Lasagnes. [2 Soups.] Calves'-tails soup, à la Royale.
|
0 |
0 |
success
|
| 1181 |
Consommé, with rice. [2 Soups.] Brown purée of turnips.
|
0 |
0 |
success
|
| 1182 |
Contised
|
0 |
1 |
success
|
| 1183 |
Crayfish Butter
|
4 |
10 |
success
|
| 1184 |
CRAYFISH RAGOUT
|
4 |
7 |
success
|
| 1185 |
CREAM SAUCE FOR ROAST NECK OF VEAL
|
8 |
4 |
success
|
| 1186 |
Crimped salmon, Dutch sauce. Matelotte of soles, à la Plessis.
|
5 |
0 |
success
|
| 1187 |
CRIMPED SKATE, A LA PASCALINE
|
4 |
8 |
success
|
| 1188 |
CRIMPED SLICES OF COD A LA COLBERT
|
15 |
5 |
success
|
| 1189 |
CRIMPED SLICES OF COD A LA HOLLANDAISE
|
8 |
6 |
success
|
| 1190 |
Crimped Slices of Cod, in Matelette Normande
|
13 |
10 |
success
|
| 1191 |
Croquante of Fresh Walnuts
|
1 |
3 |
success
|
| 1192 |
CROQUANTE OF ORANGES
|
8 |
10 |
success
|
| 1193 |
Croquante of Ratafias
|
6 |
5 |
success
|
| 1194 |
Croquante of Ratafias, a la Chantilly
|
10 |
9 |
success
|
| 1195 |
Croquettes and Rissoles
|
0 |
2 |
success
|
| 1196 |
Croquettes of chestnuts
|
0 |
0 |
success
|
| 1197 |
CROQUETTES OF FOWL AND MUSHROOMS
|
7 |
9 |
success
|
| 1198 |
Croustade garnished with lamb's-brains, with Matelotte sauce
|
2 |
0 |
success
|
| 1199 |
Croustade of bread, garnished with scollops of fat livers, à l'Epernhime
|
2 |
0 |
success
|
| 1200 |
Croustades
|
0 |
1 |
success
|
