Recipes from Banquets of the nations
Records 201 to 250 of 1,116, in reading order. Each links to a modern interpretation.
Fecihe (Macedoine of Jelly)p. 58Laham fi Talfaq (Meat in Vine Leaves)p. 58Mahalibiyye (Rice Pudding)p. 58Arroz Pulao (Pilaf of Rice)p. 58Baked Rice with Minced Meatp. 58Boiled Ricep. 59Vegetable Soupp. 59Hare Soupp. 59Boiled Salmon and Cucumbersp. 59Fried Fillets of Solep. 59Lamb Cutletsp. 59Venison Pastiesp. 59Game Saucep. 61Roast Beef and Yorkshire Puddingp. 61Almond Saucep. 62Plum Puddingp. 62Brandy Saucep. 62Junketp. 62Ice Puddingp. 63Red Currant Jellyp. 63Black Currant Jellyp. 63Black Currant Jamp. 63Keitettya (Boiled Goose)p. 63Paistettna Lohta (Fried Fillets of Salmon)p. 63Porkkana-lienta (Carrot Puree)p. 63Keval-lienta (Mutton Broth)p. 64Syotetty (Braised Veal)p. 64Roast Vealp. 64Paistetta (Roast Chicken)p. 65Quenellesp. 65Cucumber Saladp. 65Mansikka (Blanc Mange)p. 65Strawberry Saucep. 66Ltjtjmu (Stewed Plums)p. 66Yaatvnytta (Curdled Milk)p. 66Beef Stockp. 66Bisque d'Ecirvisses (Crayfish Soup)p. 67Fillets de Soles a la Marguery (Fillets of Soles)p. 67Petites Timbales a la Montglas (Chicken Cream)p. 67Veloute Saucep. 67Boeuf a la Mode (Braised Beef)p. 68Sorbet aux Liqueurs (Iced Punch)p. 68Cream-of Noyaup. 68Cream-of Noyaup. 68Canard Sauvage a la Presse (Roast Wild Duck Pressed)p. 68Port Wine Saucep. 68Orange Saladp. 69Petits Pois aux Creme (Peas with Cream)p. 69Souffle de Marrons a la Vanille (Chestnut Souffle)p. 69Truffles Glace (Truffle Ice Cream)p. 70