Recipes from Cooking for profit
Records 601 to 650 of 816, in reading order. Each links to a modern interpretation.
Rich Fruitcake or Black Cakep. 249Potato Croquettesp. 250Braised Brisket of Vealp. 250Sauce Allemandep. 251Rissolattes a la Marseillaisep. 251Baked Tomatoesp. 251Queen Puddingp. 252Potage a la Reinep. 252Fillets of Redfish a la Chambordp. 253Mutton a la Bretonnep. 253Chicken Pie, American Stylep. 253Birds Nest Puddingp. 254Baked Apples with Batterp. 254Forcemeat for Boned Turkey and Chickenp. 254Lemon Pie Meringuep. 254Pain de Foies-Grasp. 257Charlotte Russep. 258Individual Charlotte-Russep. 259Bavarian Cream - Bestp. 259Bavarian Cream - Substitutep. 260Orange Cakep. 260Maraschino Creamp. 260Cutlets of Minced Chicken, Bordelaisep. 262Croustades of Chicken Liversp. 262Potato Shells or Croustariesp. 262Apricots a la Colbertp. 262Preserved Tomato Tarts or Piesp. 263Mulligatawny a la Manhattanp. 264Sheephead a la Dieppoisep. 264Potatoes Serpentinep. 264Beef a L Mode Parisiennep. 264Veal Pie a la Fermierp. 265Cutlets of Sweetbreads a la Victoriap. 265Baked Indian Pudding - Richestp. 265Potage a la Bagrationp. 268White Rice Soup with Mixed Vegetables and Fishp. 268Croaker in Batter, Sauce Remouladep. 268Sauce Remouladep. 268Potatoes Algeriennep. 269Minced Veal with Eggsp. 269Timbales of Macaroni, a la Rossinip. 269Sliced Bread and Butter Puddingp. 269Consomme With Quenellesp. 271Red Snapper a la Joinvillep. 271Potato Boulettesp. 271Veal Cutlets, Milanaisep. 272Sauteed Cutletsp. 272Vinaigrette of Brains, Provencalep. 272Boiled Plum Puddingp. 272Stewed Codfish and Potatoesp. 274