Recipes from Luncheons

Records 1 to 50 of 222, in reading order. Each links to a modern interpretation.

Fontage Cupsp. 14 Butter Preparationp. 14 Orange Preparationp. 16 Salpicon of Fruitsp. 16 Frosted Currantsp. 16 Clam or Oyster Cocktailsp. 17 Anchovy Eggsp. 17 Heart-Shaped Salmon Canapesp. 17 Anchovy Canapesp. 17 Canapes of Caviarep. 17 Oysters or Clams on the Half Shellp. 18 Consomme of Beefp. 18 Consomme of Chickenp. 18 Clam Brothp. 19 Clam Bisquep. 19 Cream of Clamsp. 19 Cream of Spinachp. 19 Plain French Omeletp. 19 Omelet Chasseurp. 19 Eggs Baked in Tomatoesp. 21 Eggs Baked in Green Peppersp. 21 Scrambled Eggs with Tomatop. 21 Creamed Poached Eggsp. 21 Creamed Egg Basketsp. 21 Poached Eggs with Greensp. 21 Eggs in Nestsp. 21 Spanish Eggsp. 21 Eggs Farci No. 1p. 22 Eggs Farci No. 2p. 22 Eggs A L'Aurorep. 22 Scrambled Eggs with Calves' Brainsp. 22 Creamed Lobsterp. 22 Fried Oysters with Cold Slawp. 22 Cold Slawp. 22 Oysters a la Newburgp. 22 Broiled Lobsterp. 22 Sautéed Oystersp. 22 Fried Fillets of Fishp. 24 Rolled Fillets of Flounderp. 24 Baked Fillets of Fish with Saucep. 25 Fillets of Fish with Mushroomsp. 25 Creamed Fish Garnished with Potatoesp. 25 Fish a la Japonaisep. 25 Solesp. 26 Vol-au-ventp. 26 Salpiconp. 26 Baked Sweetbreadsp. 27 Glazed Sweetbreadsp. 27 Coquilles of Sweetbreadsp. 27 Calf's Brains A la Poulettep. 28