Recipes from The European cookbook for American homes (from Italy, Spain, Portugal and France)
Records 401 to 450 of 503, in reading order. Each links to a modern interpretation.
Codfish Brandadep. 128Brandadep. 129Stingaree or Ray Fish with Capersp. 129Sartagnadep. 129Crawfish Bordeaux Stylep. 129Lobster Morlaisiennep. 130Scallopsp. 130Scallops in the Style of Nantesp. 130Snails Burgundy Style (Escargots de Bourgogne)p. 131Bordelaise Sauce (White)p. 131Eggs Perigord (CEufs Perigord)p. 132Eggs in Cocotte with Bordelaise Sauce (CEufs en Cocotte Bordelaise)p. 132Sauce Bercyp. 133Provence Omelet St. Jeanp. 133Plain Soufflep. 133Provence Therese's Spinach Soufflep. 134Poached Eggs Burgundy Stylep. 134Grilled Steak Bordeaux Stylep. 135Boeuf en Daubep. 135Boeuf a la Modep. 136Bouilli au Gratinp. 136Leg of Lamb or Mutton Provencalp. 137Veal Rollsp. 137Neck of Mutton Sainte Menehouldp. 138Veal Saute Hunter Style (Veau Saute Chasseur)p. 139Chicken Languedoc (Poularde a la Languedocienne)p. 139Sweetbreads Dauphiny Style (Ris de Veau Dauphinoise)p. 139Pullet Champagne Style (Poulet a la Champenoise)p. 140Chicken Bordelaise (Poulet Saute Bordelaise)p. 141Chicken with Cray Fish Butter (Poularde au Beurre d'Ecrivisses)p. 141Chicken in the Style of Beaune (Poulet a la Mode de Beaune)p. 141Duck in a Chemise (Canard en Chemise)p. 142Duckling with Sour Oranges (Caneton a la Bigarde)p. 143Normandy Goose (Oie en Daube)p. 143Champagne Quail in Hot Ashes (Cailles a la Cendre)p. 144Perigord Partridge Perigueux (Perdreau a la Perigueux)p. 144Sauce Perigueuxp. 144Partridge or Pheasant with Sauerkrautp. 144Alsatian Sauerkrautp. 145Young Rabbit Champagne Stylep. 145Cassoulet a la Languedociennep. 145Cassoulet de Castelnaudaryp. 145Sauce of Chivesp. 146Vol-au-Vent a la Toulousep. 146Vol-au-Vent a la Toulousep. 146String Beans Lyonnaisep. 147Lyonnaise Potatoesp. 147Napoleon Puff Potatoesp. 148Potato Souffle Normandyp. 148Mashed Potatoes and Chestnutsp. 149