Cream of Celery
Strained cream soup made from green celery trimmings and a vegetable broth.
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Cream of Cucumber Soup
A smooth hot cucumber soup enriched with bread, cream and egg yolks.
Cream of Cucumbers Reine
Double-strained cream of cucumber soup served with bread croutons separately.
Cream of Lentils with Sorrel
Cream of Lentils with Sorrel
Cream of Lettuce
Lettuce and white broth soup thickened with rice flour, cream and milk, strained smooth.
Cream of Spinach
Filippini No. 1285, documentary English reconstruction from the fixed 1906 source.
Cream of Split Green Peas St. Germain
A sieved split-pea soup enriched with cream and egg yolks, finished with whole green peas.
Cream of String Beans
Double-strained string-bean soup thickened with rice flour and milk.
Cream-Baked Mackerel with Buttered Crumbs
Whole mackerel baked under a layer of butter-fried breadcrumbs and parsley with a little cream around the fish.
Cream-Basted Spit-Roasted Hare
Hare hindquarters marinated in a cooled vinegar and shallot infusion, studded with cured fatback and slowly roasted with cream.
Cream-Braised Beef Tongue with Bacon
Tender boiled beef tongue larded with bacon and finished in the oven with paprika, onion, cooking broth and cream.
Cream-Braised Chicken with Mushrooms
A whole chicken gently braised over bacon and aromatic vegetables, finished with mushrooms and hot cream.
Creamed Asparagus with Egg-Yolk Sauce
Tender asparagus spears beneath a thick cream sauce enriched with an egg yolk and white pepper.
Creamy Avocado and Tomato Sauce
A smooth avocado sauce with a small amount of tomato, red onion, lemon and oregano. Makes about 600 g, ten portions for spooning over tacos or grilled vegetables.
Creamy Savoy Cabbage with Parmesan
Finely chopped Savoy cabbage finished in butter and milk, then bound with a firm balsamella and Parmesan.
Creamy Scrambled Eggs on Buttered Toast
Eggs gently stirred with butter and cream, served on thick crustless buttered toast with Parmesan.
Crema alla Francese
A cold vanilla custard ring set with gelatine, made with milk, one whole egg and four additional yolks.
Creole Gumbo
Brothy okra, tomato and rice gumbo with small amounts of ham and veal.
Crisp Matchstick Sole Strips
Very fine sole strips firmed in lemon juice, dipped in milk and flour, then fried separately until crisp as an accompaniment to fried sole.
Crisp Rolled Cialdoni
Thin plain wafers made with flour, light brown sugar and rendered lard, rolled into hollow tubes while warm.
Crisp Swiss Pancakes or Crostri
Crisp Swiss Pancakes or Crostri
Croquettes Polonaise
Small sweet almond egg-white croquettes rolled in powdered sugar and baked.
Crostata with Fruit Preserve
A sweet shortcrust tart with fruit preserve, a crossed pastry lattice and a neatly sealed rim, with complete custard and alternative pastry options.
Croûte-au-Pot
Beef and marrow-bone broth strained onto cooked vegetables and six toasted French-roll slices.