Recipes from The Cook Book, by "Oscar" of the Waldorf

Records 151 to 200 of 359, in reading order. Each links to a modern interpretation.

Smelts, Bearnaisep. 27 Smelts, Boulangerep. 27 Fried Smeltsp. 27 Smelts in Matelotep. 27 Smelts Sauted in Brown Butterp. 27 Stuffed Smeltsp. 27 Smelts, Toulousep. 27 Baked Sole with Wine Saucep. 28 Broiled Solep. 28 Soles, Colbert Stylep. 28 Fried Fillets of Solep. 28 Fillets of Soles in Casesp. 28 Fillets of Soles, Joinvillep. 28 Fillets of Sole, Orlyp. 29 Fillets of Soles, Parisian Stylep. 29 Fillets of Soles, Provincial Stylep. 29 Fillets of Soles, Rouennesep. 29 Fillets of Sole with Anchoviesp. 29 Fillets of Soles with Oystersp. 29 Fillets of Soles with Ravigote Saucep. 29 Sole, Normandy Stylep. 30 Soles, Marechalp. 30 Paupiettes of Solesp. 30 Stewed Soles with Oyster Saucep. 30 Stewed Soles with Oyster Saucep. 30 Baked Troutp. 30 Boiled Troutp. 31 Broiled Troutp. 31 Croquettes of Troutp. 31 Fillets of Trout, Aurorap. 31 Fillets of Trout, Sautedp. 31 Fried Troutp. 32 Trout, Hussar Stylep. 32 Trout in Papersp. 32 Trout, Venetian Stylep. 32 Trout with Remouladep. 32 Baked Turbotp. 32 Boiled Turbot with Lobster Saucep. 33 Broiled Troutp. 33 Fillets of Turbot with Cream Saucep. 33 Turbot with Black Butterp. 33 Vol-au-Vent of Fish, Normandyp. 33 Deviled Whitebaitp. 33 Fried Whitebaitp. 34 Baked Fillets of Whitefishp. 34 Clam Frittersp. 34 Scalloped Clamsp. 34 Steamed Clamsp. 34 Steamed Clamsp. 34 Stewed Clamsp. 34