Published in Marseille in 1909, La Cuisinière provençale by Jean-Baptiste Reboul is Provence's reference cookbook. We transcribe its recipes one by one, checked against the facsimile of the original edition, and accompany them with the corresponding Provençal vocabulary in mistralian spelling. Reboul's text is in French; the Provençal words come from our dictionary and each form is attested there.
The book is in the public domain. Recipes are sorted according to the author's chapters.
Chapters
Chapter I
Soups
Recipes no. 1 to 39 of La Cuisinière provençale (page 9).
39 recipes online
Chapter II
Provençal dishes
Recipes no. 40 to 55 of La Cuisinière provençale (page 27).
16 recipes online
Chapter III
Fish
Recipes no. 56 to 151 of La Cuisinière provençale (page 38).
97 recipes online
Chapter IV
Sauces
Recipes no. 152 to 175 of La Cuisinière provençale (page 81).
24 recipes online
Chapter V
Stuffings and pastes
Recipes no. 176 to 193 of La Cuisinière provençale (page 89).
19 recipes online
Chapter VI
Beef entrées
Recipes no. 194 to 210 of La Cuisinière provençale (page 99).
18 recipes online
Chapter VII
Mutton
Recipes no. 211 to 223 of La Cuisinière provençale (page 109).
15 recipes online
Chapter VIII
Veal
Recipes no. 224 to 257 of La Cuisinière provençale (page 115).
34 recipes online
Chapter IX
Lamb
Recipes no. 258 to 266 of La Cuisinière provençale (page 127).
9 recipes online
Chapter X
Pork
Recipes no. 267 to 290 of La Cuisinière provençale (page 131).
24 recipes online
Chapter XI
Hare and rabbit
Recipes no. 291 to 297 of La Cuisinière provençale (page 142).
7 recipes online
Chapter XII
Poultry
Recipes no. 298 to 321 of La Cuisinière provençale (page 146).
24 recipes online
Chapter XIII
Pigeon and duck
Recipes no. 322 to 329 of La Cuisinière provençale (page 158).
9 recipes online
Chapter XIV
Feathered game
Recipes no. 330 to 358 of La Cuisinière provençale (page 162).
30 recipes online
Chapter XV
Vegetables and garnishes
Recipes no. 359 to 424 of La Cuisinière provençale (page 175).
66 recipes online
Chapter XVI
Eggs
Recipes no. 425 to 435 of La Cuisinière provençale (page 199).
11 recipes online
Chapter XVII
Pastry and sweet desserts
Recipes no. 436 to 502 of La Cuisinière provençale (page 203).
70 recipes online
Chapter XVIII
Pantry
Recipes no. 503 to 563 of La Cuisinière provençale (page 229).
61 recipes online
Chapter XIX
Homemade liqueurs
Recipes no. 564 to 572 of La Cuisinière provençale (page 250).
9 recipes online
Chapter XX
Ices
Recipes no. 573 to 587 of La Cuisinière provençale (page 253).
15 recipes online
Chapter XXI
Preserves
Recipes no. 588 to 683 of La Cuisinière provençale (page 259).
96 recipes online
Recipes online
Theory of the pot au feuRecipe no. 1: Theory of the pot au feu by J.-BPot au feuRecipe no. 2: Pot au feu by J.-BPasta soupRecipe no. 3: Pasta soup by J.-BRice soupRecipe no. 4: Rice soup by J.-BThickened tapioca soupRecipe no. 5: Thickened tapioca soup by J.-BJulienne soupRecipe no. 6: Julienne soup by J.-BRefreshing brothRecipe no. 7: Refreshing broth by J.-BAnother refreshing brothRecipe no. 8: Another refreshing broth by J.-BRefreshing herb brothRecipe no. 9: Refreshing herb broth by J.-BSpelt soupRecipe no. 10: Spelt soup by J.-BShort soupRecipe no. 11: Short soup by J.-BLeek and potato soupRecipe no. 12: Leek and potato soup by J.-BFresh green bean and potato soupRecipe no. 13: Fresh green bean and potato soup by J.-BPeasant-style soupRecipe no. 14: Peasant-style soup by J.-BPistou soupRecipe no. 15: Pistou soup by J.-BLeek and bean soupRecipe no. 16: Leek and bean soup by J.-BSquash and bean soupRecipe no. 17: Squash and bean soup by J.-BLentil and rice puree soupRecipe no. 18: Lentil and rice puree soup by J.-BLentil puree with croutonsRecipe no. 19: Lentil puree with croutons by J.-BSquash and rice puree soupRecipe no. 20: Squash and rice puree soup by J.-BGascon-style turnip puree soupRecipe no. 21: Gascon-style turnip puree soup by J.-BTurnip puree soup with milkRecipe no. 22: Turnip puree soup with milk by J.-BOnion puree soup with croutonsRecipe no. 23: Onion puree soup with croutons by J.-BGascon-style garbureRecipe no. 24: Gascon-style garbure by J.-BGarbure with chestnutsRecipe no. 25: Garbure with chestnuts by J.-BAuvergne-style chestnut soupRecipe no. 26: Auvergne-style chestnut soup by J.-BGascon-style cabbage soupRecipe no. 27: Gascon-style cabbage soup by J.-BAigo bouillidoRecipe no. 28: Aigo bouillido by J.-BChickpeasRecipe no. 29: Chickpeas by J.-BChickpea soupRecipe no. 30: Chickpea soup by J.-BSorrel soupRecipe no. 31: Sorrel soup by J.-BSorrel and potato soupRecipe no. 32: Sorrel and potato soup by J.-BCheese soupRecipe no. 33: Cheese soup by J.-BVermicelli and tomato soupRecipe no. 34: Vermicelli and tomato soup by J.-BVermicelli soup with milkRecipe no. 35: Vermicelli soup with milk by J.-BPanade, or bread soupRecipe no. 36: Panade, or bread soup by J.-BSorrel panadeRecipe no. 37: Sorrel panade by J.-BCrayfish bisqueRecipe no. 38: Crayfish bisque by J.-BCrab soupRecipe no. 39: Crab soup by J.-BBouillabaisseRecipe no. 40: Bouillabaisse by J.-BBouillabaisse with freshwater fishRecipe no. 41: Bouillabaisse with freshwater fish by J.-BAïgo-SaouRecipe no. 42: Aigo-Saou by J.-BRouilleRecipe no. 43: Rouille by J.-BBouillabaisse borgne (Aïgo-saou d'uou)Recipe no. 44: Bouillabaisse borgne (Aigo-saou d'uou) by J.-BAïoliRecipe no. 45: Aioli by J.-BBourrideRecipe no. 46: Bourride by J.-BMarseille-style fish soupRecipe no. 47: Marseille-style fish soup by J.-BSoup with fiélasRecipe no. 48: Soup with fielas by J.-BMussel soupRecipe no. 49: Mussel soup by J.-BNice-style poutine soupRecipe no. 50: Nice-style poutine soup by J.-BMarseille-style rice pilauRecipe no. 51: Marseille-style rice pilau by J.-BAïoli garniRecipe no. 52: Aioli garni by J.-BAnchoïadeRecipe no. 53: Anchoiade by J.-BAnchovy allumettesRecipe no. 54: Anchovy allumettes by J.-BAnchovy tourteRecipe no. 55: Anchovy tourte by J.-BFish stockRecipe no. 56: Fish stock by J.-BEel in MateloteRecipe no. 57: Eel in Matelote by J.-BEels sauteed Provencal styleRecipe no. 58: Eels sauteed Provencal style by J.-BEel mariniere styleRecipe no. 59: Eel mariniere style by J.-BEel a la pouletteRecipe no. 60: Eel a la poulette by J.-BGrilled sea bream with remouladeRecipe no. 61: Grilled sea bream with remoulade by J.-BBoiled sea bream with sea urchin creamRecipe no. 62: Boiled sea bream with sea urchin cream by J.-BSea bass meuniereRecipe no. 63: Sea bass meuniere by J.-BPoached sea bass with Genoese sauceRecipe no. 64: Poached sea bass with Genoese sauce by J.-BMackerel with hot marinadeRecipe no. 65: Mackerel with hot marinade by J.-BGrilled mackerel maitre d'hotelRecipe no. 66: Grilled mackerel maitre d'hotel by J.-BMackerel fillets with hot ravigoteRecipe no. 67: Mackerel fillets with hot ravigote by J.-BMackerel fillets au gratin with capersRecipe no. 68: Mackerel fillets au gratin with capers by J.-BWhiting slices with tomatoesRecipe no. 69: Whiting slices with tomatoes by J.-BWhiting quenelles Toulon styleRecipe no. 70: Whiting quenelles Toulon style by J.-BWhiting with white wine au gratinRecipe no. 71: Whiting with white wine au gratin by J.-BWhiting hoteliere styleRecipe no. 72: Whiting hoteliere style by J.-BWhiting in marinadeRecipe no. 73: Whiting in marinade by J.-BSalt cod maitre d'hotelRecipe no. 74: Salt cod maitre d'hotel by J.-BSalt cod vinaigretteRecipe no. 75: Salt cod vinaigrette by J.-BSalt cod brandadeRecipe no. 76: Salt cod brandade by J.-BSalt cod with tomatoesRecipe no. 77: Salt cod with tomatoes by J.-BSalt cod bouillabaisseRecipe no. 78: Salt cod bouillabaisse by J.-BSalt cod with spinach au gratinRecipe no. 79: Salt cod with spinach au gratin by J.-BSalt cod Catalan styleRecipe no. 80: Salt cod Catalan style by J.-BSalt cod in rayteRecipe no. 80 bis: Salt cod in rayte by J.-BGrey mullet with caper sauceRecipe no. 81: Grey mullet with caper sauce by J.-BSalt cod with cream au gratinRecipe no. 82: Salt cod with cream au gratin by J.-BSalt cod frittersRecipe no. 83: Salt cod fritters by J.-BSalt cod croquettesRecipe no. 84: Salt cod croquettes by J.-BGrey mullet fillets with white wineRecipe no. 85: Grey mullet fillets with white wine by J.-BGrey mullet fillets with fine herbsRecipe no. 86: Grey mullet fillets with fine herbs by J.-BSkate with caper sauceRecipe no. 87: Skate with caper sauce by J.-BSkate with black butterRecipe no. 88: Skate with black butter by J.-BGrilled red mullet maitre d'hotelRecipe no. 89: Grilled red mullet maitre d'hotel by J.-BRed mullet in paper cases au gratinRecipe no. 90: Red mullet in paper cases au gratin by J.-BCarp with sorrel and creamRecipe no. 91: Carp with sorrel and cream by J.-BCarp braised in red wineRecipe no. 92: Carp braised in red wine by J.-BGrilled carp fillets with sorrelRecipe no. 93: Grilled carp fillets with sorrel by J.-BShadRecipe no. 94: Shad by J.-BOn fryingRecipe no. 95: On frying by J.-BFried sardinesRecipe no. 96: Fried sardines by J.-BGrilled sardines maitre d'hotelRecipe no. 97: Grilled sardines maitre d'hotel by J.-BGrilled sardines with mustard sauceRecipe no. 98: Grilled sardines with mustard sauce by J.-BSardines au gratin Provencal styleRecipe no. 99: Sardines au gratin Provencal style by J.-BSardines au gratin with white wineRecipe no. 100: Sardines au gratin with white wine by J.-BSardines stuffed with spinachRecipe no. 101: Sardines stuffed with spinach by J.-BSardines stuffed with white wineRecipe no. 102: Sardines stuffed with white wine by J.-BSardines in canneloni, fasting styleRecipe no. 103: Sardines in canneloni, fasting style by J.-BSardines in cartoucheRecipe no. 104: Sardines in cartouche by J.-BSea anemonesRecipe no. 105: Sea anemones by J.-BSea anemone omeletteRecipe no. 106: Sea anemone omelette by J.-BSole with white wineRecipe no. 107: Sole with white wine by J.-BSole fillets Normande styleRecipe no. 108: Sole fillets Normande style by J.-BSole fillets Horly styleRecipe no. 109: Sole fillets Horly style by J.-BSole with white wine au gratinRecipe no. 110: Sole with white wine au gratin by J.-BSole au gratinRecipe no. 111: Sole au gratin by J.-BBrill with hollandaise sauceRecipe no. 112: Brill with hollandaise sauce by J.-BBrill with white wineRecipe no. 113: Brill with white wine by J.-BFried troutRecipe no. 114: Fried trout by J.-BTrout au bleuRecipe no. 115: Trout au bleu by J.-BTrout meuniereRecipe no. 116: Trout meuniere by J.-BTrout fillets Vaucluse styleRecipe no. 117: Trout fillets Vaucluse style by J.-BTuna a la chartreuseRecipe no. 118: Tuna a la chartreuse by J.-BGrilled tuna with remouladeRecipe no. 119: Grilled tuna with remoulade by J.-BTuna bonne femmeRecipe no. 120: Tuna bonne femme by J.-BTuna pieRecipe no. 121: Tuna pie by J.-BTurbot with various saucesRecipe no. 122: Turbot with various sauces by J.-BTurbot with cream au gratinRecipe no. 123: Turbot with cream au gratin by J.-BSpiny lobster with remoulade sauceRecipe no. 124: Spiny lobster with remoulade sauce by J.-BSpiny lobster a l'AmericaineRecipe no. 125: Spiny lobster a l'Americaine by J.-BSpiny lobster mayonnaiseRecipe no. 126: Spiny lobster mayonnaise by J.-BSpiny lobster shellsRecipe no. 127: Spiny lobster shells by J.-BSpiny lobster pilauRecipe no. 128: Spiny lobster pilau by J.-BSpiny lobster supremes Marseille styleRecipe no. 129: Spiny lobster supremes Marseille style by J.-BSeafood shellsRecipe no. 130: Seafood shells by J.-BSeafood rissolesRecipe no. 131: Seafood rissoles by J.-BCrayfish in a bushRecipe no. 132: Crayfish in a bush by J.-BCrayfish Provencal styleRecipe no. 133: Crayfish Provencal style by J.-BCrayfish shellsRecipe no. 134: Crayfish shells by J.-BCrayfish butterRecipe no. 135: Crayfish butter by J.-BOctopus with riceRecipe no. 136: Octopus with rice by J.-BOctopus Provencal styleRecipe no. 137: Octopus Provencal style by J.-BSmall cuttlefish fried in oilRecipe no. 138: Small cuttlefish fried in oil by J.-BStuffed squidRecipe no. 139: Stuffed squid by J.-BOysters au gratinRecipe no. 140: Oysters au gratin by J.-BOysters en capucineRecipe no. 141: Oysters en capucine by J.-BMussels mariniereRecipe no. 142: Mussels mariniere by J.-BMussels a la pouletteRecipe no. 143: Mussels a la poulette by J.-BMussels stuffed with spinachRecipe no. 144: Mussels stuffed with spinach by J.-BFrogsRecipe no. 145: Frogs by J.-BFrogs a la pouletteRecipe no. 146: Frogs a la poulette by J.-BFrogs Provencal styleRecipe no. 147: Frogs Provencal style by J.-BSnails Provencal styleRecipe no. 148: Snails Provencal style by J.-BSnails Burgundy styleRecipe no. 149: Snails Burgundy style by J.-BSmall snails Arles styleRecipe no. 150: Small snails Arles style by J.-BSmall snails in bouillabaisseRecipe no. 151: Small snails in bouillabaisse by J.-BThe grand jusRecipe no. 152: The grand jus by J.-BAspic jellyRecipe no. 153: Aspic jelly by J.-BHousehold coulis sauceRecipe no. 154: Household coulis sauce by J.-BTomato sauceRecipe no. 155: Tomato sauce by J.-BGratin sauceRecipe no. 156: Gratin sauce by J.-BMadeira sauceRecipe no. 157: Madeira sauce by J.-BPoivrade sauceRecipe no. 158: Poivrade sauce by J.-BPiquant sauceRecipe no. 159: Piquant sauce by J.-BSauce RobertRecipe no. 160: Sauce Robert by J.-BHollandaise sauceRecipe no. 161: Hollandaise sauce by J.-BCaper sauceRecipe no. 162: Caper sauce by J.-BSea urchin cream sauceRecipe no. 163: Sea urchin cream sauce by J.-BSea urchin cream sauce, another methodRecipe no. 164: Sea urchin cream sauce, another method by J.-BSauce PerigueuxRecipe no. 165: Sauce Perigueux by J.-BBordelaise sauceRecipe no. 166: Bordelaise sauce by J.-BRaw bordelaise sauce with marrowRecipe no. 167: Raw bordelaise sauce with marrow by J.-BMayonnaise sauceRecipe no. 168: Mayonnaise sauce by J.-BRemoulade sauceRecipe no. 169: Remoulade sauce by J.-BMustard sauceRecipe no. 170: Mustard sauce by J.-BMaitre d'hotel butter sauceRecipe no. 171: Maitre d'hotel butter sauce by J.-BAnchovy butter sauceRecipe no. 172: Anchovy butter sauce by J.-BBearnaise sauceRecipe no. 173: Bearnaise sauce by J.-BHot ravigote sauceRecipe no. 174: Hot ravigote sauce by J.-BCold ravigote sauceRecipe no. 175: Cold ravigote sauce by J.-BOrdinary quenelle forcemeatRecipe no. 176: Ordinary quenelle forcemeat by J.-BOrdinary poultry quenellesRecipe no. 177: Ordinary poultry quenelles by J.-BQuenelles suprêmeRecipe no. 178: Quenelles supreme by J.-BPheasant quenellesRecipe no. 179: Pheasant quenelles by J.-BFish quenellesRecipe no. 180: Fish quenelles by J.-BRavioli forcemeatRecipe no. 181: Ravioli forcemeat by J.-BCannelloni forcemeatRecipe no. 182: Cannelloni forcemeat by J.-BRavioli doughRecipe no. 183: Ravioli dough by J.-BPreparing ravioliRecipe no. 184: Preparing ravioli by J.-BCannelloniRecipe no. 185: Cannelloni by J.-BGnocchi Roman-styleRecipe no. 186: Gnocchi Roman-style by J.-BGnocchi Florentine-styleRecipe no. 187: Gnocchi Florentine-style by J.-BMacaroni with beef juiceRecipe no. 188: Macaroni with beef juice by J.-BMacaroni gratinRecipe no. 189: Macaroni gratin by J.-BMacaroni with tomato sauce or Naples-styleRecipe no. 189 bis: Macaroni with tomato sauce or Naples-style by J.-BNoodle doughRecipe no. 190: Noodle dough by J.-BNoodles Venetian-styleRecipe no. 191: Noodles Venetian-style by J.-BRizoto with seafoodRecipe no. 192: Rizoto with seafood by J.-BRizoto financièreRecipe no. 193: Rizoto financiere by J.-BMarseille-style pieds et paquetsRecipe no. 194: Marseille-style pieds et paquets by J.-BCaen-style tripeRecipe no. 195: Caen-style tripe by J.-BTripe a la pouletteRecipe no. 196: Tripe a la poulette by J.-BProvencal beef daubeRecipe no. 197: Provencal beef daube by J.-BOld-fashioned braised beefRecipe no. 198: Old-fashioned braised beef by J.-BBraised beefRecipe no. 199: Braised beef by J.-BBeef mirotonRecipe no. 200: Beef miroton by J.-BBeef hash au gratinRecipe no. 201: Beef hash au gratin by J.-BHousewife's beef croquettesRecipe no. 202: Housewife's beef croquettes by J.-BBraised ox tongueRecipe no. 203: Braised ox tongue by J.-BBeef paupiettes or headless larksRecipe no. 204: Beef paupiettes or headless larks by J.-BProvencal-style beef filletRecipe no. 205: Provencal-style beef fillet by J.-BMarinated beef filletRecipe no. 206: Marinated beef fillet by J.-BBeef fillet en estouffadeRecipe no. 207: Beef fillet en estouffade by J.-BFillet BeckRecipe no. 208: Fillet Beck by J.-BSauteed beefsteaks with olivesRecipe no. 209: Sauteed beefsteaks with olives by J.-BBeefsteaks with mushroomsRecipe no. 209 bis: Beefsteaks with mushrooms by J.-BGrilled beefsteaks maitre d'hotelRecipe no. 210: Grilled beefsteaks maitre d'hotel by J.-BLeg of mutton in waterRecipe no. 211: Leg of mutton in water by J.-BProvencal-style leg of mutton pot pourriRecipe no. 212: Provencal-style leg of mutton pot pourri by J.-BCatalan-style mutton sliceRecipe no. 213: Catalan-style mutton slice by J.-BBraised leg of muttonRecipe no. 214: Braised leg of mutton by J.-BBreaded and grilled neck of muttonRecipe no. 215: Breaded and grilled neck of mutton by J.-BBourgeoise-style mutton cutletsRecipe no. 216: Bourgeoise-style mutton cutlets by J.-BStuffed breast of muttonRecipe no. 217: Stuffed breast of mutton by J.-BBourgeoise-style mutton stewRecipe no. 218: Bourgeoise-style mutton stew by J.-BPeasant-style stewRecipe no. 219: Peasant-style stew by J.-BSauteed mutton kidneysRecipe no. 220: Sauteed mutton kidneys by J.-BMutton tongue with sharp sauceRecipe no. 221: Mutton tongue with sharp sauce by J.-BMutton trotters a la pouletteRecipe no. 222: Mutton trotters a la poulette by J.-BStuffed and fried mutton trottersRecipe no. 222 A: Stuffed and fried mutton trotters by J.-BMutton trotter frittersRecipe no. 222 B: Mutton trotter fritters by J.-BMutton liver harvester-styleRecipe no. 223: Mutton liver harvester-style by J.-BLoin of veal in its own juiceRecipe no. 224: Loin of veal in its own juice by J.-BLoin of veal bourgeoiseRecipe no. 225: Loin of veal bourgeoise by J.-BGlazed noix of vealRecipe no. 226: Glazed noix of veal by J.-BOld-style fricandeauxRecipe no. 227: Old-style fricandeaux by J.-BVeal tendrons bourgeoiseRecipe no. 228: Veal tendrons bourgeoise by J.-BVeal tendrons fricasseeRecipe no. 229: Veal tendrons fricassee by J.-BVeal cutlets in their own glazeRecipe no. 230: Veal cutlets in their own glaze by J.-BLarded and glazed veal cutletsRecipe no. 231: Larded and glazed veal cutlets by J.-BBreaded veal cutletsRecipe no. 232: Breaded veal cutlets by J.-BBreaded veal escalopesRecipe no. 233: Breaded veal escalopes by J.-BVeal grenadinsRecipe no. 234: Veal grenadins by J.-BVeal cutlets in papilloteRecipe no. 235: Veal cutlets in papillote by J.-BVeal ragout bourgeoiseRecipe no. 236: Veal ragout bourgeoise by J.-BBlanquette of vealRecipe no. 237: Blanquette of veal by J.-BGlazed sweetbreadsRecipe no. 238: Glazed sweetbreads by J.-BGlazed sweetbread escalopesRecipe no. 239: Glazed sweetbread escalopes by J.-BSweetbread escalopes a la minuteRecipe no. 240: Sweetbread escalopes a la minute by J.-BSweetbread croquettesRecipe no. 241: Sweetbread croquettes by J.-BSweetbread shellsRecipe no. 242: Sweetbread shells by J.-BSweetbread cromesquisRecipe no. 243: Sweetbread cromesquis by J.-BBrains in black butterRecipe no. 244: Brains in black butter by J.-BBrains a la pouletteRecipe no. 245: Brains a la poulette by J.-BBrains in papilloteRecipe no. 246: Brains in papillote by J.-BBrain frittersRecipe no. 247: Brain fritters by J.-BCooking calf's headRecipe no. 248: Cooking calf's head by J.-BCalf's liver with capersRecipe no. 249: Calf's liver with capers by J.-BCalf's liver piquant sauceRecipe no. 250: Calf's liver piquant sauce by J.-BBraised calf's liverRecipe no. 251: Braised calf's liver by J.-BCalf's liver loafRecipe no. 252: Calf's liver loaf by J.-BCalf's liver moissonneuseRecipe no. 253: Calf's liver moissonneuse by J.-BCalf's pluck in blanquetteRecipe no. 254: Calf's pluck in blanquette by J.-BCalf's melt vinaigretteRecipe no. 255: Calf's melt vinaigrette by J.-BCalf's trotters pouletteRecipe no. 256: Calf's trotters poulette by J.-BFried calf's trotters or frittersRecipe no. 257: Fried calf's trotters or fritters by J.-BLeg of lamb menagereRecipe no. 258: Leg of lamb menagere by J.-BBallotine of lambRecipe no. 259: Ballotine of lamb by J.-BBlanquette of lambRecipe no. 260: Blanquette of lamb by J.-BSauteed lamb printaniereRecipe no. 261: Sauteed lamb printaniere by J.-BLamb cutlets a la VilleroyRecipe no. 262: Lamb cutlets a la Villeroy by J.-BLamb cutlets a la ProvencaleRecipe no. 263: Lamb cutlets a la Provencale by J.-BLamb pluck bonne femmeRecipe no. 264: Lamb pluck bonne femme by J.-BLamb epigramsRecipe no. 265: Lamb epigrams by J.-BOther epigramsRecipe no. 266: Other epigrams by J.-BFillet of pork with turnipsRecipe no. 267: Fillet of pork with turnips by J.-BMarinated fillet of porkRecipe no. 268: Marinated fillet of pork by J.-BPork chops in caul fatRecipe no. 269: Pork chops in caul fat by J.-BSauteed pork liver with butterRecipe no. 270: Sauteed pork liver with butter by J.-BVillage-style liver crepinettes, or gayettesRecipe no. 271: Village-style liver crepinettes, or gayettes by J.-BPig's trotters in crepinettes, Perigueux-styleRecipe no. 272: Pig's trotters in crepinettes, Perigueux-style by J.-BSausages with mushroomsRecipe no. 273: Sausages with mushrooms by J.-BSausages with capersRecipe no. 274: Sausages with capers by J.-BSausages with rice in white wine sauceRecipe no. 275: Sausages with rice in white wine sauce by J.-BSausages with cabbageRecipe no. 276: Sausages with cabbage by J.-BSausages with beansRecipe no. 277: Sausages with beans by J.-BHead cheeseRecipe no. 278: Head cheese by J.-BMethod for salting porkRecipe no. 279: Method for salting pork by J.-BSalting by liquid brineRecipe no. 280: Salting by liquid brine by J.-BSalted beef tongueRecipe no. 281: Salted beef tongue by J.-BSalted beefRecipe no. 282: Salted beef by J.-BWild boar's headRecipe no. 283: Wild boar's head by J.-BMarinade for gameRecipe no. 284: Marinade for game by J.-BThe wild boarRecipe no. 285: The wild boar by J.-BRoast haunch of venisonRecipe no. 286: Roast haunch of venison by J.-BVenison chops forestiereRecipe no. 287: Venison chops forestiere by J.-BVenison civetRecipe no. 288: Venison civet by J.-BFillet of chamois with mousseronsRecipe no. 289: Fillet of chamois with mousserons by J.-BFallow deer, red deer, chamoisRecipe no. 290: Fallow deer, red deer, chamois by J.-BCivet of hareRecipe no. 291: Civet of hare by J.-BRoast saddle of hareRecipe no. 292: Roast saddle of hare by J.-BSauteed rabbit gibelotte-styleRecipe no. 293: Sauteed rabbit gibelotte-style by J.-BRabbit a la minuteRecipe no. 294: Rabbit a la minute by J.-BRabbit hunter-styleRecipe no. 295: Rabbit hunter-style by J.-BHare pateRecipe no. 296: Hare pate by J.-BHare terrineRecipe no. 297: Hare terrine by J.-BHen with saffron riceRecipe no. 298: Hen with saffron rice by J.-BSauteed chicken with curryRecipe no. 299: Sauteed chicken with curry by J.-BSauteed chicken with tomatoesRecipe no. 300: Sauteed chicken with tomatoes by J.-BChicken MarengoRecipe no. 301: Chicken Marengo by J.-BChicken jardiniereRecipe no. 302: Chicken jardiniere by J.-BFattened hen Toulouse-styleRecipe no. 303: Fattened hen Toulouse-style by J.-BSauteed chicken bordelaiseRecipe no. 304: Sauteed chicken bordelaise by J.-BFattened hen Neapolitan-styleRecipe no. 305: Fattened hen Neapolitan-style by J.-BMacaroniRecipe no. 306: Macaroni by J.-BVol-au-vent ToulouseRecipe no. 307: Vol-au-vent Toulouse by J.-BPoultry croquettesRecipe no. 308: Poultry croquettes by J.-BPoultry rissolesRecipe no. 309: Poultry rissoles by J.-BPoultry shellsRecipe no. 310: Poultry shells by J.-BPoultry souffleRecipe no. 311: Poultry souffle by J.-BPoultry galantineRecipe no. 312: Poultry galantine by J.-BTurkey stuffed with chestnutsRecipe no. 313: Turkey stuffed with chestnuts by J.-BGoose stuffed with chestnutsRecipe no. 314: Goose stuffed with chestnuts by J.-BGoose giblets with turnipsRecipe no. 315: Goose giblets with turnips by J.-BCassoulet Languedoc-styleRecipe no. 316: Cassoulet Languedoc-style by J.-BDuck cassouletRecipe no. 317: Duck cassoulet by J.-BMutton cassouletRecipe no. 318: Mutton cassoulet by J.-BFoie gras pateRecipe no. 319: Foie gras pate by J.-BFoie gras terrineRecipe no. 320: Foie gras terrine by J.-BFoie gras and truffle cartridgesRecipe no. 321: Foie gras and truffle cartridges by J.-BPigeon with blood sauceRecipe no. 322: Pigeon with blood sauce by J.-BPigeon with green peasRecipe no. 323: Pigeon with green peas by J.-BPigeon with olivesRecipe no. 324: Pigeon with olives by J.-BDuck with olivesRecipe no. 325: Duck with olives by J.-BBraised duck with turnipsRecipe no. 326: Braised duck with turnips by J.-BBraised duck with small onionsRecipe no. 327: Braised duck with small onions by J.-BDuck with green peasRecipe no. 328: Duck with green peas by J.-BDuck a la ChipolataRecipe no. 329: Duck a la Chipolata by J.-BDuckling ballotine with green peasRecipe no. 329 bis: Duckling ballotine with green peas by J.-BRoast young partridgeRecipe no. 330: Roast young partridge by J.-BYoung partridge in the potRecipe no. 331: Young partridge in the pot by J.-BRoast truffled young partridgeRecipe no. 332: Roast truffled young partridge by J.-BPartridge with cabbageRecipe no. 333: Partridge with cabbage by J.-BPartridge with lentil pureeRecipe no. 334: Partridge with lentil puree by J.-BCatalan-style young partridgeRecipe no. 334 bis: Catalan-style young partridge by J.-BAbout quailRecipe no. 335: About quail by J.-BQuail in the toad styleRecipe no. 336: Quail in the toad style by J.-BQuail with riceRecipe no. 337: Quail with rice by J.-BAbout pheasantRecipe no. 338: About pheasant by J.-BAbout woodcockRecipe no. 339: About woodcock by J.-BRoast woodcockRecipe no. 340: Roast woodcock by J.-BWoodcock in salmisRecipe no. 341: Woodcock in salmis by J.-BAbout wild duckRecipe no. 342: About wild duck by J.-BRoast wild duckRecipe no. 343: Roast wild duck by J.-BChaud-froid of rouge de rivièreRecipe no. 344: Chaud-froid of rouge de riviere by J.-BTeal stuffed with olivesRecipe no. 345: Teal stuffed with olives by J.-BScoter stuffed with meatRecipe no. 346: Scoter stuffed with meat by J.-BScoter stuffed with a meatless stuffingRecipe no. 347: Scoter stuffed with a meatless stuffing by J.-BAbout plover and lapwingRecipe no. 348: About plover and lapwing by J.-BAbout thrushRecipe no. 349: About thrush by J.-BThrush croustadeRecipe no. 350: Thrush croustade by J.-BCompote of thrushes in the shape of plumsRecipe no. 351: Compote of thrushes in the shape of plums by J.-BPeasant-style thrushesRecipe no. 352: Peasant-style thrushes by J.-BRoast thrushesRecipe no. 353: Roast thrushes by J.-BThrushes in salmisRecipe no. 354: Thrushes in salmis by J.-BChaud-froid of thrushes in paper casesRecipe no. 355: Chaud-froid of thrushes in paper cases by J.-BThrushes Felix BremondRecipe no. 356: Thrushes Felix Bremond by J.-BAbout larkRecipe no. 357: About lark by J.-BLarks in paper casesRecipe no. 358: Larks in paper cases by J.-BStuffed tomatoesRecipe no. 359: Stuffed tomatoes by J.-BStuffed eggplantsRecipe no. 360: Stuffed eggplants by J.-BStuffed courgettesRecipe no. 361: Stuffed courgettes by J.-BStuffed cabbageRecipe no. 362: Stuffed cabbage by J.-BArtichokes barigoule styleRecipe no. 363: Artichokes barigoule style by J.-BStuffed artichokes barigoule styleRecipe no. 364: Stuffed artichokes barigoule style by J.-BEggplant ragout in tomato sauceRecipe no. 365: Eggplant ragout in tomato sauce by J.-BArtichoke quarters Italian styleRecipe no. 366: Artichoke quarters Italian style by J.-BFried artichoke quartersRecipe no. 367: Fried artichoke quarters by J.-BStewed artichokesRecipe no. 368: Stewed artichokes by J.-BStuffed artichoke bottomsRecipe no. 369: Stuffed artichoke bottoms by J.-BArtichoke bottoms Villeroy styleRecipe no. 370: Artichoke bottoms Villeroy style by J.-BSalsify frittersRecipe no. 371: Salsify fritters by J.-BSalsify poulette styleRecipe no. 372: Salsify poulette style by J.-BSalsify in gravyRecipe no. 373: Salsify in gravy by J.-BSalsify in butterRecipe no. 374: Salsify in butter by J.-BJerusalem artichokes Provençal styleRecipe no. 375: Jerusalem artichokes Provençal style by J.-BJerusalem artichokes in daube styleRecipe no. 376: Jerusalem artichokes in daube style by J.-BSwiss chard ribs au gratinRecipe no. 377: Swiss chard ribs au gratin by J.-BCardoons in gravyRecipe no. 378: Cardoons in gravy by J.-BCelery in gravyRecipe no. 379: Celery in gravy by J.-BCreamed spinachRecipe no. 380: Creamed spinach by J.-BCreamed chicoryRecipe no. 381: Creamed chicory by J.-BChicory in gravyRecipe no. 382: Chicory in gravy by J.-BSpinach au gratinRecipe no. 383: Spinach au gratin by J.-BChicory au gratinRecipe no. 384: Chicory au gratin by J.-BPeas with baconRecipe no. 385: Peas with bacon by J.-BPeas with hamRecipe no. 386: Peas with ham by J.-BPeas the housewife's wayRecipe no. 387: Peas the housewife's way by J.-BAnother methodRecipe no. 388: Another method by J.-BAnother methodRecipe no. 389: Another method by J.-BAsparagus tips with peasRecipe no. 390: Asparagus tips with peas by J.-BBraised lettucesRecipe no. 391: Braised lettuces by J.-BCarrots with peasRecipe no. 392: Carrots with peas by J.-BCreamed carrotsRecipe no. 393: Creamed carrots by J.-BBroad beans the housewife's wayRecipe no. 394: Broad beans the housewife's way by J.-BBroad beans the peasant's wayRecipe no. 395: Broad beans the peasant's way by J.-BCauliflower au gratinRecipe no. 396: Cauliflower au gratin by J.-BGreen beans maître d'hôtel styleRecipe no. 397: Green beans maître d'hôtel style by J.-BCreamed green beansRecipe no. 398: Creamed green beans by J.-BGreen beans sautéed with onionsRecipe no. 399: Green beans sautéed with onions by J.-BWhite beans village styleRecipe no. 400: White beans village style by J.-BLentils in gravyRecipe no. 401: Lentils in gravy by J.-BCooking mushroomsRecipe no. 402: Cooking mushrooms by J.-BTruffle and mushroom garnishRecipe no. 403: Truffle and mushroom garnish by J.-BGlazed onion garnishRecipe no. 404: Glazed onion garnish by J.-BStuffed onion garnishRecipe no. 405: Stuffed onion garnish by J.-BStuffed Paris mushroom garnishRecipe no. 406: Stuffed Paris mushroom garnish by J.-BPine mushrooms stuffed Provençal styleRecipe no. 407: Pine mushrooms stuffed Provençal style by J.-BCèpes bordelaise styleRecipe no. 408: Cèpes bordelaise style by J.-BCèpes bordelaise style au gratinRecipe no. 409: Cèpes bordelaise style au gratin by J.-BCroutons with morelsRecipe no. 410: Croutons with morels by J.-BPotato croquettes for garnishRecipe no. 411: Potato croquettes for garnish by J.-BDuchess potatoesRecipe no. 412: Duchess potatoes by J.-BPotatoes dauphine styleRecipe no. 413: Potatoes dauphine style by J.-BPotatoes with baconRecipe no. 414: Potatoes with bacon by J.-BPotatoes au gratinRecipe no. 415: Potatoes au gratin by J.-BAnother version of potatoes au gratinRecipe no. 416: Another version of potatoes au gratin by J.-BPotatoes maître d'hôtel styleRecipe no. 417: Potatoes maître d'hôtel style by J.-BCreamed potatoesRecipe no. 418: Creamed potatoes by J.-BPuffed potatoesRecipe no. 419: Puffed potatoes by J.-BGarnished sauerkrautRecipe no. 420: Garnished sauerkraut by J.-BJardinière vegetable garnishRecipe no. 421: Jardinière vegetable garnish by J.-BMacédoine garnishRecipe no. 422: Macédoine garnish by J.-BFinancière garnishRecipe no. 423: Financière garnish by J.-BToulouse garnishRecipe no. 424: Toulouse garnish by J.-BPoached eggs with sorrelRecipe no. 425: Poached eggs with sorrel by J.-BPoached eggs with tomato sauceRecipe no. 426: Poached eggs with tomato sauce by J.-BPoached eggs with spinachRecipe no. 427: Poached eggs with spinach by J.-BFried eggs with tomato sauceRecipe no. 428: Fried eggs with tomato sauce by J.-BEggs a la tripeRecipe no. 429: Eggs a la tripe by J.-BStuffed eggs au gratinRecipe no. 430: Stuffed eggs au gratin by J.-BStuffed eggs a la VilleroyRecipe no. 431: Stuffed eggs a la Villeroy by J.-BScrambled eggs with trufflesRecipe no. 432: Scrambled eggs with truffles by J.-BOmelette with kidneysRecipe no. 433: Omelette with kidneys by J.-BSorrel omeletteRecipe no. 434: Sorrel omelette by J.-BTomato omeletteRecipe no. 435: Tomato omelette by J.-BFrying batterRecipe no. 436: Frying batter by J.-BShortcrust pastryRecipe no. 437: Shortcrust pastry by J.-BTimbale pastryRecipe no. 438: Timbale pastry by J.-BSweetened timbale pastryRecipe no. 439: Sweetened timbale pastry by J.-BRaised pastry for cold pieRecipe no. 440: Raised pastry for cold pie by J.-BRaised pastry with lardRecipe no. 441: Raised pastry with lard by J.-BRaised pastry for croustadesRecipe no. 442: Raised pastry for croustades by J.-BPuff pastryRecipe no. 443: Puff pastry by J.-BBrioche doughRecipe no. 444: Brioche dough by J.-BBaba doughRecipe no. 445: Baba dough by J.-BChoux pastryRecipe no. 446: Choux pastry by J.-BSavarinRecipe no. 446 bis: Savarin by J.-BMadeleinesRecipe no. 447: Madeleines by J.-BAnother methodRecipe no. 448: Another method by J.-BPlunquetRecipe no. 449: Plunquet by J.-BThree brothers cakeRecipe no. 450: Three brothers cake by J.-BIced sponge cakeRecipe no. 451: Iced sponge cake by J.-BFondant icingRecipe no. 452: Fondant icing by J.-BUncooked fondant icingRecipe no. 453: Uncooked fondant icing by J.-BPithiviers cake or almond tartRecipe no. 454: Pithiviers cake or almond tart by J.-BSavoy sponge cakeRecipe no. 455: Savoy sponge cake by J.-BSponge finger biscuitsRecipe no. 456: Sponge finger biscuits by J.-BLemon souffle omeletteRecipe no. 457: Lemon souffle omelette by J.-BVanilla souffleRecipe no. 458: Vanilla souffle by J.-BMillias, or millet flour cakeRecipe no. 458 bis: Millias, or millet flour cake by J.-BVanilla custardRecipe no. 459: Vanilla custard by J.-BBain-marie custard, or flanRecipe no. 460: Bain-marie custard, or flan by J.-BBain-marie custard in small potsRecipe no. 461: Bain-marie custard in small pots by J.-BFloating islandsRecipe no. 462: Floating islands by J.-BVanilla bavarian creamRecipe no. 463: Vanilla bavarian cream by J.-BCoffee bavarian creamRecipe no. 464: Coffee bavarian cream by J.-BPistachio bavarian creamRecipe no. 465: Pistachio bavarian cream by J.-BStrawberry bavarian creamRecipe no. 466: Strawberry bavarian cream by J.-BChocolate bavarian creamRecipe no. 467: Chocolate bavarian cream by J.-BCharlotte russeRecipe no. 468: Charlotte russe by J.-BAlmond blancmangeRecipe no. 469: Almond blancmange by J.-BLemon jellyRecipe no. 470: Lemon jelly by J.-BOrange jellyRecipe no. 471: Orange jelly by J.-BKirsch jellyRecipe no. 472: Kirsch jelly by J.-BRum jellyRecipe no. 473: Rum jelly by J.-BFruit macedoine jellyRecipe no. 474: Fruit macedoine jelly by J.-BMeringued apples with riceRecipe no. 475: Meringued apples with rice by J.-BEmpress riceRecipe no. 476: Empress rice by J.-BCabinet puddingRecipe no. 477: Cabinet pudding by J.-BSouffle frittersRecipe no. 478: Souffle fritters by J.-BApple frittersRecipe no. 479: Apple fritters by J.-BBasque-style Caesar's mushroom frittersRecipe no. 480: Basque-style Caesar's mushroom fritters by J.-BCream for filling choux bunsRecipe no. 481: Cream for filling choux buns by J.-BApple tartRecipe no. 482: Apple tart by J.-BMeringued strawberry tartRecipe no. 483: Meringued strawberry tart by J.-BChantilly meringuesRecipe no. 484: Chantilly meringues by J.-BOreillettes or merveillesRecipe no. 485: Oreillettes or merveilles by J.-BWafflesRecipe no. 486: Waffles by J.-BSponge finger biscuitsRecipe no. 487: Sponge finger biscuits by J.-BCalissons d'AixRecipe no. 488: Calissons d'Aix by J.-BRoyal icingRecipe no. 489: Royal icing by J.-BBiscotins d'AixRecipe no. 490: Biscotins d'Aix by J.-BMacaroonsRecipe no. 491: Macaroons by J.-BBitter almond biscuitsRecipe no. 492: Bitter almond biscuits by J.-BOrdinary honey nougatRecipe no. 493: Ordinary honey nougat by J.-BWhite nougat with pistachios and pralinesRecipe no. 494: White nougat with pistachios and pralines by J.-BMadeira croutesRecipe no. 495: Madeira croutes by J.-BApple charlotteRecipe no. 496: Apple charlotte by J.-BFried almond creamRecipe no. 497: Fried almond cream by J.-BCream frittersRecipe no. 498: Cream fritters by J.-BRice croquettesRecipe no. 499: Rice croquettes by J.-BSemolina croquettesRecipe no. 500: Semolina croquettes by J.-BApricots a la CondeRecipe no. 501: Apricots a la Conde by J.-BPeaches and pears a la CondeRecipe no. 501 bis: Peaches and pears a la Conde by J.-BChestnut puree in a ring, filled with creamRecipe no. 502: Chestnut puree in a ring, filled with cream by J.-BApple compoteRecipe no. 503: Apple compote by J.-BPear compoteRecipe no. 504: Pear compote by J.-BQuince compoteRecipe no. 505: Quince compote by J.-BOrange compoteRecipe no. 506: Orange compote by J.-BPlum compoteRecipe no. 507: Plum compote by J.-BApricot compoteRecipe no. 508: Apricot compote by J.-BDried prune compoteRecipe no. 509: Dried prune compote by J.-BOn marmaladesRecipe no. 510: On marmalades by J.-BApple marmaladeRecipe no. 511: Apple marmalade by J.-BApricot marmaladeRecipe no. 512: Apricot marmalade by J.-BStrawberry marmaladeRecipe no. 513: Strawberry marmalade by J.-BApricot jamRecipe no. 514: Apricot jam by J.-BGreengage jamRecipe no. 515: Greengage jam by J.-BStrawberry jamRecipe no. 516: Strawberry jam by J.-BPlum jamRecipe no. 517: Plum jam by J.-BPeach jamRecipe no. 518: Peach jam by J.-BRedcurrant jamRecipe no. 519: Redcurrant jam by J.-BRaspberry jamRecipe no. 520: Raspberry jam by J.-BCherry jamRecipe no. 521: Cherry jam by J.-BWatermelon jamRecipe no. 522: Watermelon jam by J.-BSweet-and-sour melon jamRecipe no. 523: Sweet-and-sour melon jam by J.-BOrange jamRecipe no. 524: Orange jam by J.-BCaillat's orange jellyRecipe no. 525: Caillat's orange jelly by J.-BSweet-and-sour plumsRecipe no. 526: Sweet-and-sour plums by J.-BRaisinéRecipe no. 527: Raisiné by J.-BSimple raisinéRecipe no. 528: Simple raisiné by J.-BSouthern-style compound raisinéRecipe no. 529: Southern-style compound raisiné by J.-BQuince jellyRecipe no. 530: Quince jelly by J.-BApple jellyRecipe no. 531: Apple jelly by J.-BRedcurrant jellyRecipe no. 532: Redcurrant jelly by J.-BAnother methodRecipe no. 533: Another method by J.-BRedcurrant syrupRecipe no. 534: Redcurrant syrup by J.-BRaspberry syrupRecipe no. 535: Raspberry syrup by J.-BQuince syrupRecipe no. 536: Quince syrup by J.-BApple syrupRecipe no. 537: Apple syrup by J.-BApricot syrupRecipe no. 538: Apricot syrup by J.-BQuince pasteRecipe no. 539: Quince paste by J.-BApple pasteRecipe no. 540: Apple paste by J.-BApricot pasteRecipe no. 541: Apricot paste by J.-BChestnut pasteRecipe no. 542: Chestnut paste by J.-BGlazed chestnutsRecipe no. 543: Glazed chestnuts by J.-BFour-fruit ratafiaRecipe no. 544: Four-fruit ratafia by J.-BCherry ratafiaRecipe no. 545: Cherry ratafia by J.-BRaspberry-scented cherry ratafiaRecipe no. 546: Raspberry-scented cherry ratafia by J.-BMuscat grape ratafiaRecipe no. 547: Muscat grape ratafia by J.-BGreen walnut hull ratafiaRecipe no. 548: Green walnut hull ratafia by J.-BKernel ratafiaRecipe no. 549: Kernel ratafia by J.-BApricot ratafiaRecipe no. 550: Apricot ratafia by J.-BOrange-blossom ratafiaRecipe no. 551: Orange-blossom ratafia by J.-BJuniper ratafiaRecipe no. 552: Juniper ratafia by J.-BBlackcurrant ratafiaRecipe no. 553: Blackcurrant ratafia by J.-BJasmine ratafiaRecipe no. 554: Jasmine ratafia by J.-BPomegranate ratafiaRecipe no. 555: Pomegranate ratafia by J.-BAniseed ratafiaRecipe no. 556: Aniseed ratafia by J.-BMarshmallow syrupRecipe no. 557: Marshmallow syrup by J.-BViolet syrupRecipe no. 558: Violet syrup by J.-BPeaches in brandyRecipe no. 559: Peaches in brandy by J.-BApricots in brandyRecipe no. 560: Apricots in brandy by J.-BPlums in brandyRecipe no. 561: Plums in brandy by J.-BCherries in brandyRecipe no. 562: Cherries in brandy by J.-BQuince quarters in brandyRecipe no. 563: Quince quarters in brandy by J.-BCuraçaoRecipe no. 564: Curaçao by J.-BVespétroRecipe no. 565: Vespétro by J.-BCacaoRecipe no. 566: Cacao by J.-BAnisetteRecipe no. 567: Anisette by J.-BOrgeat syrupRecipe no. 568: Orgeat syrup by J.-BSage waterRecipe no. 569: Sage water by J.-BQuince waterRecipe no. 570: Quince water by J.-BStraw wine or Tokay wineRecipe no. 571: Straw wine or Tokay wine by J.-BCooked wineRecipe no. 572: Cooked wine by J.-BVanilla cream iceRecipe no. 573: Vanilla cream ice by J.-BStrawberry iceRecipe no. 574: Strawberry ice by J.-BStrawberry and cream iceRecipe no. 575: Strawberry and cream ice by J.-BRaspberry iceRecipe no. 576: Raspberry ice by J.-BApricot, peach, melon ice, etc.Recipe no. 577: Apricot, peach, melon ice, etcPineapple iceRecipe no. 578: Pineapple ice by J.-BLemon iceRecipe no. 579: Lemon ice by J.-BVanilla parfaitRecipe no. 580: Vanilla parfait by J.-BMocha parfaitRecipe no. 581: Mocha parfait by J.-BMoussesRecipe no. 582: Mousses by J.-BOrange mousseRecipe no. 583: Orange mousse by J.-BVarious bombesRecipe no. 584: Various bombes by J.-BRoman punchRecipe no. 585: Roman punch by J.-BChampagne sorbetRecipe no. 586: Champagne sorbet by J.-BItalian meringueRecipe no. 587: Italian meringue by J.-BCooking preserves in bottles or jars in a water bathRecipe no. 588: Cooking preserves in bottles or jars in a water bath by J.-BCooking preserves in tin cans in a water bathRecipe no. 589: Cooking preserves in tin cans in a water bath by J.-BArtichokesRecipe no. 590: Artichokes by J.-BAsparagusRecipe no. 591: Asparagus by J.-BCardoonsRecipe no. 592: Cardoons by J.-BCeleryRecipe no. 593: Celery by J.-BCepesRecipe no. 594: Cepes by J.-BCepes in oilRecipe no. 595: Cepes in oil by J.-BButton mushrooms, so called Paris mushroomsRecipe no. 596: Button mushrooms, so called Paris mushrooms, by J.-BPine mushroomsRecipe no. 597: Pine mushrooms by J.-BSpinachRecipe no. 598: Spinach by J.-BSorrelRecipe no. 599: Sorrel by J.-BGreen beansRecipe no. 600: Green beans by J.-BTomatoes in pureeRecipe no. 601: Tomatoes in puree by J.-BTomatoes preserved plainRecipe no. 602: Tomatoes preserved plain by J.-BGreen peasRecipe no. 603: Green peas by J.-BConsommeRecipe no. 604: Consomme by J.-BMilkRecipe no. 605: Milk by J.-BMilk (another method)Recipe no. 606: Milk (another method) by J.-BCreamRecipe no. 607: Cream by J.-BButterRecipe no. 608: Butter by J.-BSoupsRecipe no. 609: Soups by J.-BJelly with meat juiceRecipe no. 610: Jelly with meat juice by J.-BFishRecipe no. 611: Fish by J.-BTuna preserved in oilRecipe no. 612: Tuna preserved in oil by J.-BSardines in oilRecipe no. 613: Sardines in oil by J.-BTrout in court-bouillonRecipe no. 614: Trout in court-bouillon by J.-BPike, perch, sole filletsRecipe no. 615: Pike, perch, sole fillets by J.-BSalmonRecipe no. 616: Salmon by J.-BSpiny lobster, lobsterRecipe no. 617: Spiny lobster, lobster by J.-BEel mateloteRecipe no. 618: Eel matelote by J.-BBouillabaisseRecipe no. 619: Bouillabaisse by J.-BAssorted entreesRecipe no. 620: Assorted entrees by J.-BPigeon financiereRecipe no. 621: Pigeon financiere by J.-BPartridge with cabbageRecipe no. 622: Partridge with cabbage by J.-BYoung partridge salmisRecipe no. 623: Young partridge salmis by J.-BWoodcock, snipe, thrushes in salmisRecipe no. 624: Woodcock, snipe, thrushes in salmis by J.-BHare civetRecipe no. 625: Hare civet by J.-BSaddle of hare, pepper sauceRecipe no. 626: Saddle of hare, pepper sauce by J.-BFillet or saddle of roe deer, pepper sauceRecipe no. 627: Fillet or saddle of roe deer, pepper sauce by J.-BRoast young partridgeRecipe no. 628: Roast young partridge by J.-BRoast woodcock, snipe, thrushesRecipe no. 629: Roast woodcock, snipe, thrushes by J.-BStuffed quails, larks, thrushes, snipeRecipe no. 630: Stuffed quails, larks, thrushes, snipe by J.-BFoie gras in its own fatRecipe no. 631: Foie gras in its own fat by J.-BFoie gras terrine in a canRecipe no. 632: Foie gras terrine in a can by J.-BHare terrineRecipe no. 633: Hare terrine by J.-BWhole apricotsRecipe no. 634: Whole apricots by J.-BApricot halvesRecipe no. 635: Apricot halves by J.-BApricot marmalade without sugarRecipe no. 636: Apricot marmalade without sugar by J.-BGreengagesRecipe no. 637: Greengages by J.-BMirabelle plumsRecipe no. 638: Mirabelle plums by J.-BCherriesRecipe no. 639: Cherries by J.-BStrawberriesRecipe no. 640: Strawberries by J.-BRaspberriesRecipe no. 641: Raspberries by J.-BBlackberriesRecipe no. 642: Blackberries by J.-BPeachesRecipe no. 643: Peaches by J.-BPearsRecipe no. 644: Pears by J.-BStrawberry pureeRecipe no. 645: Strawberry puree by J.-BVegetables preserved in salt waterRecipe no. 646: Vegetables preserved in salt water by J.-BGreen beansRecipe no. 647: Green beans by J.-BCauliflowersRecipe no. 648: Cauliflowers by J.-BArtichoke bottomsRecipe no. 649: Artichoke bottoms by J.-BNew carrots for garnishRecipe no. 650: New carrots for garnish by J.-BPine mushrooms preserved in brineRecipe no. 651: Pine mushrooms preserved in brine by J.-BGreen tomatoesRecipe no. 652: Green tomatoes by J.-BSalted anchovies and sardinesRecipe no. 653: Salted anchovies and sardines by J.-BPissalatRecipe no. 654: Pissalat by J.-BMarinadeRecipe no. 655: Marinade by J.-BMarinated mackerel filletsRecipe no. 656: Marinated mackerel fillets by J.-BSole filletsRecipe no. 657: Sole fillets by J.-BRed mullet in marinadeRecipe no. 658: Red mullet in marinade by J.-BSardines in marinadeRecipe no. 659: Sardines in marinade by J.-BTuna in oilRecipe no. 660: Tuna in oil by J.-BAnchovy fillets in oilRecipe no. 661: Anchovy fillets in oil by J.-BOld-fashioned preserved tomato pureeRecipe no. 663: Old-fashioned preserved tomato puree by J.-BBlack olivesRecipe no. 663 bis: Black olives by J.-BOlives à la picholineRecipe no. 664: Olives a la picholine by J.-BStuffed olivesRecipe no. 665: Stuffed olives by J.-BTruffles preserved in lardRecipe no. 666: Truffles preserved in lard by J.-BConfit goose, Languedoc styleRecipe no. 667: Confit goose, Languedoc style by J.-BGherkins pickled in vinegarRecipe no. 668: Gherkins pickled in vinegar by J.-BPeppers pickled in vinegarRecipe no. 669: Peppers pickled in vinegar by J.-BCapers in vinegarRecipe no. 670: Capers in vinegar by J.-BSmall onions in vinegarRecipe no. 671: Small onions in vinegar by J.-BCauliflowers in vinegarRecipe no. 672: Cauliflowers in vinegar by J.-BBeetroot in vinegarRecipe no. 673: Beetroot in vinegar by J.-BGreen tomatoes in vinegarRecipe no. 674: Green tomatoes in vinegar by J.-BRaisins or pansesRecipe no. 675: Raisins or panses by J.-BHung grapesRecipe no. 676: Hung grapes by J.-BDried figsRecipe no. 677: Dried figs by J.-BDrying prunesRecipe no. 678: Drying prunes by J.-BDrying apricotsRecipe no. 679: Drying apricots by J.-BDried mushroomsRecipe no. 680: Dried mushrooms by J.-BPoudre friandeRecipe no. 681: Poudre friande by J.-BCompound spices, or aromatic powder for the kitchenRecipe no. 682: Compound spices, or aromatic powder for the kitchen by J.-BProvençal spicesRecipe no. 683: Provencal spices by J.-BThe transcription of the book is ongoing. Recipes appear as they are checked against the facsimile; none is published without this verification.