Recipes from The European cookbook for American homes (from Italy, Spain, Portugal and France)
Records 201 to 250 of 503, in reading order. Each links to a modern interpretation.
Chicken Spanish Style (Pollo a la Español)p. 64Chicken with Rice (Arroz con Pollo)p. 64Fricasseed Chicken (Fricase de Pollo)p. 65Chicken Valencia Style (Pollo a la Valenciana)p. 65Rice Valencia Stylep. 65Guinea Hen (Gallinaza de Indias)p. 65Roast Turkey (Favo Asado)p. 66Roast Quailp. 66Small Game Birds, Roastedp. 66Soused Partridgep. 67Young Rabbit with Hamp. 67Roasted Harep. 67Rabbit in Pataparp. 67Almond Sauce (Salsa Nogado)p. 68Sauce for Grilled Fish (Salsa Para Pescado en Parrillas)p. 68Hard-Boiled Egg Sauce (Salsa de Huevo Duro)p. 68General Sauce for Baked Fish (Salsa Asado al Horno)p. 68Cream Sauce (Salsa de Crema)p. 68Olive Sauce (Salsa de Aceitunas)p. 69Fish Sauce (Salsa Para Pescados)p. 69Sauce for Omelet (Salsa Para Tortilla de Huevos)p. 69Special Sauce for Meats (Salsa Especial)p. 69Sauce of Catalan (Salsa de Catalana)p. 69Sauce to Accompany a Stew (Salsa Para el Cocido)p. 69Radish Sauce (Salsa de Rábanos)p. 69Brown Sauce (Salsa Rubid)p. 70Sauce for Roasted Birds, Pigeons, etc. (Salsa para Aves Asadas)p. 70Sauce to Serve with Rabbit (Salsa Para Liebre)p. 70Sauce to Serve with Rabbit (Salsa Para Liebre)p. 70White Sauce (Salsa Blanco)p. 70Green Sauce (Salsa Verde)p. 70Sauce to Accompany Fresh Kidney Beans (Salsa Para Judias Verdes)p. 70Tomato Sauce No. 1 (Salsa de Tomates No. 1)p. 70Tomato Sauce No. 2 (Salsa de Tomates No. 2)p. 71Asparagus Andalusian Stylep. 72Asparagus in Saucep. 72Asparagus in Butterp. 72Stuffed Peppersp. 73Fried Stuffed Artichokesp. 74Rice with Vegetablesp. 74Frosted Artichokesp. 74Spanish Beansp. 74Potato Puddingp. 74Potatoes in Winep. 75Potato Cakes in Saucep. 75Potato Cakep. 75Potato Ballsp. 75Smothered Parsnipsp. 75Rice Catalan Stylep. 75Rice with Trimmings (Arroz a Banda)p. 75