Recipes from Cooking for profit
Records 501 to 550 of 816, in reading order. Each links to a modern interpretation.
Baked Corn Starch Puddingp. 212Scotch Barley Brothp. 212Onions in Cream Saucep. 213Calf's Foot Jellyp. 214Savory or Aspic Jellyp. 216Tongue Sandwichesp. 217Potted Tonguep. 217Lobster Saladp. 217Florentine Meringuep. 218Cake Frosting That Will Not Break Offp. 218Chocolate Boiled Icing without Eggsp. 219Yellow Glaze or Boiled Icingp. 219Chocolate Glaze or Boiled Icingp. 219White Glaze or Boiled Icingp. 220Consomme Brunoisep. 220Potato Saladp. 220Potatoes a la Brabantp. 221Epigramme of Lamb a la Trianonp. 221Raspberry Dumplingsp. 221Fricassee of Chicken, Parisiennep. 222Tapioca Custard Puddingp. 222Green Corn Soupp. 222Boiled Muskallongep. 222Potatoes, Hollandaisep. 222Boiled Suet Puddingp. 223Barley Soup a la Princess or Consomme a Orgep. 223Silver Pudding Sauce or Sweet Velantep. 224Pound Cakes, Assorted Kindsp. 225Puree of Green Peas Soup or Potage St. Germainep. 225Croutons Souffleesp. 225Fillets of Whitefish with Fine Herbsp. 225Potatoes a la Victoriap. 226Escalopes of Veal a la Bearnaisep. 226Sauce Bearnaisep. 226Deviled Ham with Puree of Potatop. 226Boiled Spica Puddingp. 226Golden Sauce for Puddingsp. 227Gooseberry Jelly Tartsp. 227Gooseberry Jellyp. 228Consomme Solferinop. 228Fried Black Bassp. 228Tartar Saucep. 228Potatoes a la Gastronomiquep. 229Beef with Larded Pork and Vegetablesp. 229Epigramme of Lamb a T Allemandep. 230German Dumplings without Eggs or Powderp. 230Queen Fritters Beignets Soufflesp. 230Puree of White Beans or Potage a la Condep. 230Salmon au Gratinp. 231Kromeskies a la Russep. 231