| 1251 |
ECRÉMÉES
|
0 |
0 |
success
|
| 1252 |
Eels, à la Tartare
|
1 |
0 |
success
|
| 1253 |
EGG SAUCE
|
4 |
6 |
success
|
| 1254 |
EGG SAUCE, ANOTHER METHOD
|
6 |
5 |
success
|
| 1255 |
ENTREES OF FILLETS OF FOWLS, A L'ECARLATE
|
0 |
0 |
success
|
| 1256 |
ENTREES OF LARKS
|
3 |
6 |
success
|
| 1257 |
ENTREES OF OX-CHEEKS
|
0 |
0 |
success
|
| 1258 |
Entremets or Second-Course Side-Dishes
|
0 |
0 |
success
|
| 1259 |
Epicurean Butter for the Table
|
8 |
7 |
success
|
| 1260 |
Epigramme of lamb, with a purée of potatoes.
|
9 |
15 |
success
|
| 1261 |
Espagnole and Velouté
|
0 |
1 |
success
|
| 1262 |
ESSENCE OF ANCHOVIES FOR STEAKS, ETC.
|
11 |
7 |
success
|
| 1263 |
Essence of Onions for Broiled Pork
|
5 |
2 |
success
|
| 1264 |
Essence of Sage and Onions for Geese and Ducks
|
6 |
6 |
success
|
| 1265 |
Fanchonettes and Florentines
|
0 |
0 |
success
|
| 1266 |
Farce
|
0 |
1 |
success
|
| 1267 |
Farce of Fat Livers for Gratins
|
6 |
6 |
success
|
| 1268 |
February Dinner for 8 Persons
|
0 |
0 |
success
|
| 1269 |
Fennel Sauce
|
5 |
3 |
success
|
| 1270 |
FILLETS OF FOWLS, A LA MARECHALE
|
16 |
9 |
success
|
| 1271 |
FILLETS OF FOWLS, A LA VALENÇAY
|
5 |
3 |
success
|
| 1272 |
FILLETS OF FOWLS, A L'INDIENNE
|
11 |
7 |
success
|
| 1273 |
Fillets of fowls with truffles, Suprême sauce. Salmis of grouse, à l'Anciènne.
|
0 |
0 |
success
|
| 1274 |
Fillets of gurnets, à l'Italienne. [3 Fishes.] Fried soles.
|
0 |
0 |
success
|
| 1275 |
FILLETS OF HADDOCKS, A LA MARECHALE
|
1 |
0 |
success
|
| 1276 |
FILLETS OF HADDOCKS, A LA ROYALE
|
10 |
13 |
success
|
| 1277 |
FILLETS OF HADDOCKS, A L'ITALIENNE
|
11 |
8 |
success
|
| 1278 |
FILLETS OF HARE, A LA CHASSEUR
|
8 |
4 |
success
|
| 1279 |
FILLETS OF HARE, A L'ALLEMANDE
|
7 |
11 |
success
|
| 1280 |
FILLETS OF HARE, A L'ANCIENNE
|
17 |
24 |
success
|
| 1281 |
FILLETS OF HARE, A LA PORTUGAISE
|
10 |
12 |
success
|
| 1282 |
FILLETS OF HARE LARDED, WITH POIVRADE SAUCE
|
7 |
8 |
success
|
| 1283 |
Fillets of leverets larded, with Poivrade sauce
|
2 |
0 |
success
|
| 1284 |
FILLETS OF MUTTON LARDED, WITH CHEVREUIL SAUCE, OR ROEBUCK FASHION
|
16 |
10 |
success
|
| 1285 |
Fillets of pigeons, à la de Laynes, with a Macédoine of vegetables.
|
0 |
0 |
success
|
| 1286 |
FILLETS OF RED DEER, A LA ROYALE
|
11 |
15 |
success
|
| 1287 |
Fillets of salmon, à la Ravigotte
|
0 |
0 |
success
|
| 1288 |
Fillets of teal, à la Provençale
|
0 |
0 |
success
|
| 1289 |
FILLETS OF WHITINGS, A LA HORLY
|
10 |
9 |
success
|
| 1290 |
FILLETS OF WHITINGS, A LA MAITRE D'HOTEL
|
5 |
5 |
success
|
| 1291 |
FILLETS OF WHITINGS, A LA MARECHALE
|
17 |
9 |
success
|
| 1292 |
FILLETS OF WHITINGS, A LA ROYALE
|
7 |
5 |
success
|
| 1293 |
Fillets of Young Fowls
|
28 |
21 |
success
|
| 1294 |
FINANCIERE RAGOUT
|
3 |
3 |
success
|
| 1295 |
FISH SOUPS AND WATER SOUCHETS IN GENERAL
|
0 |
0 |
success
|
| 1296 |
FLAN OF PEACHES
|
11 |
13 |
success
|
| 1297 |
Flan of peaches, Coffee cream
|
2 |
0 |
success
|
| 1298 |
Flans, Darioles, and Miterons
|
0 |
0 |
success
|
| 1299 |
Florentines
|
5 |
6 |
success
|
| 1300 |
FOLLOW in every respect the directions for dressing turkeys à la Périgueux
|
1 |
0 |
success
|
