Recipes from The art of German cooking and baking

Records 301 to 350 of 1,027, in reading order. Each links to a modern interpretation.

Oysters and Caviar in Jellyp. 75 Goose-Liver in Jellyp. 75 White Gravyp. 76 Dutch Gravyp. 76 Whipped Dutch Gravyp. 76 Fine Dutch Gravy for Fish or Vealp. 76 Good Fish Gravyp. 76 Cauliflower Gravyp. 76 Asparagus Gravyp. 76 Fine Mustard Gravyp. 76 Plain Mustard Dressingp. 77 Fine Bearnaise Saucep. 77 Tomato Gravyp. 77 Fine Tomato Dressingp. 77 Fine Gravyp. 77 Horse Radish Gravyp. 77 Horse Radish Dressing, Rawp. 77 Sardine Gravyp. 77 Sardine Saucep. 78 Caper Saucep. 78 Oyster Dressingp. 78 Crab or Lobster Gravyp. 78 Remoulade Saucep. 78 White Fricassee Saucep. 78 Onion Gravyp. 78 Bacon Gravyp. 78 Pearl Onion Gravyp. 79 Pickle Gravyp. 79 Burgundy or Madeira Saucep. 79 Herb Gravyp. 79 Brown Champignon Saucep. 79 Truffle Saucep. 79 Truffle Saucep. 79 Morel Saucep. 80 Parsley Gravyp. 80 Sorrel Gravyp. 80 Oil Dressing A La Tartarep. 80 Cold Mustard Dressingp. 80 Tartare Dressingp. 80 Cold Herb Dressingp. 81 Cold Remoulade Dressingp. 81 Gold Chive Dressingp. 81 Cold Caviar Dressingp. 81 Mayonnaise Dressing No. 1 (Cold)p. 81 Mayonnaise Dressing No. 2p. 81 Cooked Mayonnaise Dressingp. 81 Cooked Mayonnaise Dressingp. 81 Mayonnaise Dressing No. 3p. 81 White Wine Saucep. 82 Arrack Saucep. 82