Recipes from The European cookbook for American homes (from Italy, Spain, Portugal and France)
Records 1 to 50 of 503, in reading order. Each links to a modern interpretation.
Pissaladeirap. 6Anchovy Canapesp. 6Anchovy Saladp. 6Anchovy Saladp. 7Dressing for Fish and Sea Food Saladsp. 7Crostini of Chicken Liversp. 7Pickled Mushroomsp. 7Minestrone Soupp. 8Pumpkin Soupp. 8Frog Soupp. 8Anolini, Parma Stylep. 8Little Cocked Hats (Cappelletti alia Romagna)p. 9Tortellini, Bologna Style (Tortellini alia Bolognese)p. 9Plain Spaghettip. 9Spaghetti with Butter (Spaghetti al Burro)p. 9Spaghetti Neapolitan Style (Spaghetti alia Napoli)p. 10Spaghetti with Tomato Saucep. 10Spaghetti Florentinep. 10Baked Macaronip. 11Raviolip. 13Meat Filling for Raviolip. 14Green Filling for Raviolip. 14Panatap. 14Risottop. 14Risotto Milanese Stylep. 14Fillets of Bass Sicilian Stylep. 14Polenta Ip. 15Polenta IIp. 15Baked Polentap. 15Fried Polentap. 15Fillet of Fish alla Massenap. 16Fillet of Whiting alla Venetiap. 16Codfish Bologna Stylep. 16Fish Piesp. 16Eel with Macaronip. 17Whitebait Omelet alla Napolip. 17Scaloppine in Gravyp. 17Lamb Cutlets Milanesep. 18Roast Kidp. 18Veal Kidneys with Parmesanp. 19Calf's Liver with Parmesanp. 19Fritto Mistop. 19Marrow Bones (Osso Bucco)p. 20Pork Chops Milanesep. 20Thrice-Cooked Chickenp. 20Pork Liver with Fennelp. 20Thrice-Cooked Chickenp. 20Chicken A La Marengop. 20Fried Spring Chickenp. 21Chicken with White Winep. 21