Recipes from The art of cooking

Records 101 to 150 of 287, in reading order. Each links to a modern interpretation.

Chaud-froid of Chickenp. 39 Ohaud-froid of Ohiokenp. 39 Chicken Oroquettenp. 40 Quinelles of Vealp. 40 Grenadines of Vealp. 40 Talle3rraiid Outletsp. 41 Cutlets à la Marechalp. 41 Timbalesp. 41 Filet of Beef with Sauce Hollandaisp. 42 Spinach with Eggsp. 43 Boiled Asparagus with White Saucep. 43 Cauliflower au Gratinp. 44 Tomato Farcip. 44 Asparagus with White Saucep. 45 Green Peasp. 45 Boiled Carrots with Brown Saucep. 45 Turnipsp. 45 Boiled Cabbagep. 45 Boiled Summer Squashp. 46 Boiled Potatoesp. 46 Boiled Potatoesp. 46 Colcannonp. 47 Boiled Haricot Beansp. 47 Green Cornp. 48 Oyster Plantp. 48 French Artichautsp. 48 Lima Beansp. 48 Brussels Sproutsp. 49 Boiled Onionsp. 49 Baked Onionsp. 49 Cabbage H-la-Modep. 50 Parsnipsp. 50 Stewed Celeryp. 50 Macaroni and Cheesep. 50 Leeks au Gratinp. 51 French or String Beansp. 51 Stewed Tomatoesp. 51 Boiled Beetsp. 52 Maccaroni and Cheesep. 52 Egg-Plantp. 52 Chicken Saladp. 52 Potato Saladp. 53 Shrimp Saladp. 53 Lobster Saladp. 54 Cucumber Saladp. 55 Lettuce Saladp. 55 Beef Saladp. 55 Salad li-la-Russep. 55 Potato Croquettesp. 56 Croquettes of Shad-Roep. 56