| 401 |
168. ESSENCE OF TRUFFLES
|
7 |
6 |
success
|
| 402 |
169. ESSENCE OF MUSHROOMS
|
4 |
5 |
success
|
| 403 |
16. D'UXELLES SAUCES
|
13 |
11 |
success
|
| 404 |
170. ESSENCE OF FINE HERBS FOR BROILED MEATS, ETC.
|
9 |
8 |
success
|
| 405 |
171. ESSENCE OF ORANGE FOR WILD FOWL
|
8 |
5 |
success
|
| 406 |
172. ESSENCE OF ASPIC-JELLY.
|
11 |
10 |
success
|
| 407 |
173. ESSENCE OF WOODCOCKS
|
10 |
9 |
success
|
| 408 |
174. ESSENCE OF GAME FOR BROILED PARTRIDGES, ETC.
|
1 |
1 |
success
|
| 409 |
175. ESSENCE OF GARLIC FOR BROILED FOWL
|
9 |
5 |
success
|
| 410 |
17. POOR MAN'S SAUCE
|
4 |
3 |
success
|
| 411 |
18. PIQUANTE SAUCE
|
9 |
6 |
success
|
| 412 |
19. GHERKIN SAUCE
|
5 |
7 |
success
|
| 413 |
1. CLARET CUP
|
8 |
3 |
success
|
| 414 |
1. COMMON STOCK, OR GRAND STOCK FOR GENERAL PURPOSES.
|
9 |
13 |
success
|
| 415 |
20. WHITE RAVIGOTE SAUCE
|
8 |
6 |
success
|
| 416 |
21. GREEN RAVIGOTE SAUCE
|
11 |
11 |
success
|
| 417 |
220. EXTRACT OF HARE OR RABBIT
|
6 |
7 |
success
|
| 418 |
221. COMMON GRAVY
|
16 |
5 |
success
|
| 419 |
222. BLOND DE VEAU, OR VEAL GRAVY
|
10 |
9 |
success
|
| 420 |
223. PLAIN CHICKEN BROTH
|
5 |
8 |
success
|
| 421 |
224. PECTORAL CHICKEN BROTH
|
5 |
6 |
success
|
| 422 |
225. MUTTON BROTH
|
6 |
10 |
success
|
| 423 |
226. BEEF TEA
|
3 |
6 |
success
|
| 424 |
227. CRAYFISH BROTH, FOR PURIFYING THE BLOOD
|
5 |
7 |
success
|
| 425 |
228. DECOCTION OF SNAILS FOR INVETERATE COUGHS
|
6 |
6 |
success
|
| 426 |
229. MUCILAGINOUS BROTH FOR PERSONS IN DELICATE HEALTH.
|
7 |
8 |
success
|
| 427 |
22. TOMATA, OR LOVE-APPLE SAUCE
|
10 |
7 |
success
|
| 428 |
230. BRAIZE FOR GENERAL PURPOSES
|
14 |
10 |
success
|
| 429 |
231. WHITE POELE FOR POULTRY
|
7 |
5 |
success
|
| 430 |
232. FRYING BATTER FOR FILLETS OF FISH, POULTRY, GAME, ETC., A LA HORLY, OR A LA ROYALE.
|
5 |
3 |
success
|
| 431 |
233. FRYING BATTER, FOR ALL SORTS OF FRUIT FRITTERS.
|
7 |
3 |
success
|
| 432 |
234. BOILED MARINADE
|
15 |
7 |
success
|
| 433 |
235. COLD MARINADE, OR PICKLE
|
12 |
6 |
success
|
| 434 |
236. BLANC OR WHITE BRAIZE FOR CALVES’ HEADS OR EARS, AND ALSO FOR LAMBS’ FEET OR EARS
|
4 |
2 |
success
|
| 435 |
23. PERIGUEUX SAUCE
|
8 |
11 |
success
|
| 436 |
24. LYONNAISE SAUCE
|
6 |
5 |
success
|
| 437 |
25. PROVENCALE SAUCE
|
13 |
11 |
success
|
| 438 |
271. HODGE-PODGE
|
3 |
2 |
success
|
| 439 |
272. KNUCKLE OF VEAL AND RICE SOUP
|
13 |
20 |
success
|
| 440 |
273. BRUNOISE SOUP
|
14 |
8 |
success
|
| 441 |
274. LETTUCE AND WHOLE-PEA SOUP
|
11 |
12 |
success
|
| 442 |
275. FLEMISH SOUP
|
12 |
6 |
success
|
| 443 |
276. SPORTSMAN'S CLEAR SOUP.
|
2 |
7 |
success
|
| 444 |
277. DESCLIGNAC OR IMPERIAL SOUP.
|
5 |
7 |
success
|
| 445 |
278. PAYSANNE SOUP
|
7 |
5 |
success
|
| 446 |
279. SOUP OF GRATINATED CRUSTS A LA JARDINIERE
|
4 |
12 |
success
|
| 447 |
27. BRETONNE SAUCE
|
5 |
3 |
success
|
| 448 |
280. SOUP OF GRATINATED CRUSTS A LA PRINCESSE
|
4 |
3 |
success
|
| 449 |
281. SOUP OF GRATINATED CRUSTS A LA ROYALE
|
3 |
2 |
success
|
| 450 |
282. SOUP OF GRATINATED CRUSTS A LA FERNEUSE
|
8 |
7 |
success
|
