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قراءة كتاب Domestic French Cookery, 4th ed.
تنويه: تعرض هنا نبذة من اول ١٠ صفحات فقط من الكتاب الالكتروني، لقراءة الكتاب كاملا اضغط على الزر “اشتر الآن"
اللغة: English
Domestic French Cookery, 4th ed.
الصفحة رقم: 3
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Baked Tongue 36
Potted Tongue ib.
Leg of Mutton with Oysters 37
Cutlets à la Maintenon ib.
Pork Cutlets ib.
Larded Rabbit 38
Rabbits in Papers ib.
Pilau ib.
Veal Sweetbreads 39
A Salmi 43
Cold Salmi ib.
Ragooed Livers 44
A fine Hash ib.
Marinade of Fowls ib.
Fricassee of Fowls 45
Fowls with Tarragon ib.
A stewed Fowl 46
Chickens in Jelly ib.
Pulled Chickens 47
Stewed Turkey, or Turkey en Daube 48
Roasted Turkey ib.
Potted Goose 49
Ducks with Turnips 50
A Duck with Olives ib.
A Duck with Peas ib.
Turkey Puddings 51
Baked Pigeons, or Pigeons à la Crapaudine ib.
Broiled Pigeons 52
Pigeons Pear-fashion (Pigeons au poire) ib.
Pigeons with Peas ib.
Roasted Partridges 53
Partridges with Cabbage
Cold Salmi ib.
Ragooed Livers 44
A fine Hash ib.
Marinade of Fowls ib.
Fricassee of Fowls 45
Fowls with Tarragon ib.
A stewed Fowl 46
Chickens in Jelly ib.
Pulled Chickens 47
Stewed Turkey, or Turkey en Daube 48
Roasted Turkey ib.
Potted Goose 49
Ducks with Turnips 50
A Duck with Olives ib.
A Duck with Peas ib.
Turkey Puddings 51
Baked Pigeons, or Pigeons à la Crapaudine ib.
Broiled Pigeons 52
Pigeons Pear-fashion (Pigeons au poire) ib.
Pigeons with Peas ib.
Roasted Partridges 53
Partridges with Cabbage