I have the major cookbooks of Dione Lucas, first woman to graduate from Le Cordon Bleu in Paris, and Mapie Countess de Toulouse-Lautrec, a foremost expert in the real cooking of France. They have some recipes for "the same thing". Typically, Lucas' recipe has 12 ingredients an Mapie's has 6.

Of course Auguste Escoffier's 2973 recipes are very short, because they were written for experienced cooks who knew how to do the details.