Recipes from National viands à la mode
Records 51 to 100 of 158, in reading order. Each links to a modern interpretation.
Englanderp. 10Fowl Fricassee with Chestnutsp. 10Fromage des Oeufsp. 10Fruit Flummeryp. 11Goose a la facon de Mecklenburgp. 11Goose a la facon de Mecklenburgp. 11Goose Breasts Pfaffenschnitzelp. 11Filets de Lievre a la Potsdamp. 11Kalbsmilchen in Papierp. 12Kartoffel-Klopp. 12Kirschen-Kaltschalep. 13German Kouglauffep. 13Crayfish Butterp. 13Macaroni-Pastetep. 13Puree of Almondsp. 14Oysters in Winep. 15Schinken-Kartoffelnp. 15Schwarzwild mit Kirschen-Saucep. 15Zimmet-Waffelnp. 16Greek Soupp. 16Greek Raviolesp. 17Resurrection Cutletsp. 17Stuffed Egg Plant a la Grecquep. 17Braciuole di Vitello alia Veronesep. 18Chicken (Neapolitan)p. 18Gnocchip. 19Lettuce alia Damap. 19Tongue a la Napolitainep. 19Pike a la Romainep. 19Maccheroni al Pomidorop. 20Minestra Soupp. 20Polenta di Napolip. 20Fowl with Cheesep. 20Chicken and Olivesp. 21Polpettonep. 21Polpettonep. 21Raviuolip. 21Raviuoli alia Fiorentinap. 21Risotto a la Milanaisep. 21Salade Napolitainep. 22Salsa Agro-dolcep. 22Scallops a l'Italiennep. 22Spaghetti a Fltaliennep. 22Torta di Funghip. 22Uova al Raviggiuolop. 23Zabajonep. 23Zuppa alia Romanap. 23Apician Macedoine of Chickenp. 23Boboteep. 23Mutton Stew (Persian)p. 25