BACON AND BEAN SOUP
BAECKAOFFA
BAGNA CAUDA
BAKED APPLES WITH ALMONDS
BAKED APPLES WITH MERINGUE
BAKED EGGS WITH SNAILS
BAKED FISH SETOISE STYLE
BAKED FISH WITH MUSTARD
BAKED HERBED POTATOES
BAKED MONKFISH
BAKED OYSTERS
BAKED PEARS WITH RASPBERRY
BAKED PORK SHOULDER IN PASTRY
BAKED QUENELLES
BAKED SHOULDER OF LAMB
BAKED SOLE WITH PARSLEY PUREE
BAKED STUFFED HERRINGS
BAKED STUFFED WHITING
BAKER’S QUAILS
BALKAN RATATOUILLE
BALTIC MARINATED HERRINGS
BANANA PUDDING
BARBECUE SAUCE
BARBECUED SPARE RIBS
BARGE GRILL
BARON OF LAMB
BARON OF SUCKLING PIG
BASIL BUTTER
BASIL PASTA
BASQUE CAKE
BASQUE CHICKEN
BASQUE TUNA
BASS WITH CHICORY
BASS WITH CIDER
BAY SCALLOPS IN SNAIL BUTTER
BEAN SPROUT SALAD
BEARNAISE & HOLLANDAISE SAUCE
BEAUJOLAIS SAUCE
BECHAMEL SAUCE
BEEF A L'ANCIENNE
BEEF A LA PAYSANNE
BEEF AND HONEY STEW
BEEF AU GRATIN
BEEF CHEEKS WITH BEAN PUREE
BEEF IN ONION SAUCE
BEEF KIDNEYS IN MADEIRA
BEEF MEATBALLS
BEEF PROVENCAL
BEEF RIBS AND ROQUEFORT SAUCE
BEEF STEW - 1
BEEF STEW - 2
BEEF STEW IN ASPIC
BEEF STROGANOFF
BEEF TENDERLOIN A L’ORANGE
BEEF TENDERLOIN & HERBED BUTTER
BEEF TENDERLOIN IN PASTRY
BEEF TENDERLOIN WITH MARROW
BEEF TENDERLOIN WITH ROQUEFORT
BEEF TONGUE GRATIN
BEEF TURNOVERS
BEEF WITH CABBAGE
BEEF WITH MIXED VEGETABLES
BEEF WITH OLIVES
BEGINNERS CAKE
BELGIAN BEEF STEW
BERTHA’S SALAD
BILLI-BI SOUP
BISQUE OF RED CRABS
BLACK CHERRY PIE
BLACK CURRANT JAM
BLACK CURRANT MOUSSE
BLACK FORREST CAKE
BLACK OLIVE SALAD
BLANCMANGE
BLANQUETTE OF VEAL
BLINIS OR RUSSIAN PANCAKES
BLOOD ORANGE MARMALADE
BLOOD SAUSAGE ROLLS
BLUE CHEESE BOUCHEES
BOCCONCINI
BOEUF BOURGUIGNON
BOEUF DES MARINIERS
BOEUF MODE
BOHEMIENNE
BOHEMIENNE PHEASANTS
BOILED BEEF AND ITS STOCK
BOILED BEEF PACKETS
BOILED CHICKEN
BOILED SEA CRABS
BOLOGNAISE LASAGNA
BOLOGNESE SAUCE AND STUFFING
BORDEAUX CRAYFISH
BORDELAIS
BORDELAISE SAUCE
BORSCHT
BOSTOKS
BOUCHEES A LA REINE
BOUCHEES APERITIF
BOUCHEES WITH SNAILS
BOURDALOUE PEARS
BOURRIDE
BRAIN CANNELLONI
BRAINS OF LAMB
BRAISED BEEF TONGUE
BRAISED CAPON ALSATIAN STYLE
BRAISED CHESTNUTS
BRAISED CHICKEN LEGS
BRAISED CHICKEN TOURANGELLE
BRAISED CHICKEN WITH SAFFRON
BRAISED CHICORY HEARTS
BRAISED DUCK WITH TURNIPS
BRAISED FENNEL HEADS
BRAISED GUINEA AND RED CABBAGE
BRAISED GUINEA FOWL
BRAISED LAMB WITH THYME
BRAISED LETTUCE
BRAISED PORK LOIN
BRAISED RABBIT AND CABBAGE
BRAISED RED CABBAGE
BRAISED ROLLED TURKEY
BRAISED SHOULDER OF VEAL
BRAISED SQUAB IN RED WINE
BRAISED SQUAB NICOISE
BRAISED SWEETBREADS
BRAISED VEAL
BRAISED VEAL LOIN
BRAISED VEAL LOIN CHOPS
BRAISED VEAL WITH VEGETABLES
BRAISED WILD BOAR
BRANDADE DE MORUE
BRASED HEART OF VEAL
BRAYAUDE OMELET
BREAD AND BUTTER PUDDING
BREADCRUMBED FISH FILLETS
BREADCRUMBED VEAL SCALLOPS
BREADED SOLE AND TARTAR SAUCE
BRESSANE SALAD
BRILL FILLET WITH CRESS
BRIOCHE MONTMORENCY
BRITANNY SALT COD
BRITTANY CAKE
BRITTANY GALETTE
BRITTANY-STYLE MONKFISH
BROAD BEANS AND ARTICHOKES
BROCCOLI AU GRATIN
BROILED SKEWERED CHICKEN
BROILED VEAL KIDNEYS
BROWN RICE WITH ANCHOVIES
BROWN RICE WITH PESTO
BRUSSELS SPROUTS FRICASSEE
BUCKWHEAT CREPES WITH EGGS
BUNS
BURGUNDY FISH STEW
BURGUNDY HAM
BURGUNDY MEAT FONDUE
BURGUNDY SAUCE
BURGUNDY SNAILS
BUTTER CUSTARD