ELLE Recipes 2000

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Text File | 1996-01-30 | 3KB | 159 lines

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 BAKERΓÇÖS 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 LΓÇÖORANGE 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 BERTHAΓÇÖS 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