Recipes from European and American cuisine
Records 901 to 950 of 1,356, in reading order. Each links to a modern interpretation.
Pigeons or Squabs Roastedp. 285Pigeon with Peasp. 286Pigeons with Ricep. 286Indian Curry of Chickenp. 286Rice Boiled Indian Stylep. 287Salpicon of Fishp. 287Salpicon of Oystersp. 287Salpicon h la Chasseurp. 287Salpicon i, la Flnaneidrep. 287Salpicon ft la Palermotalnep. 287Salpicon ft la Boyalep. 288Salpicon of Lobsterp. 288Redhead Duck, Broiledp. 289Salmis of Teal Ducksp. 289Canvasback Duck with Currant-jelly Saucep. 290Canvasback Duck, Broiledp. 290Redhead Duck, Roastedp. 290Teal Duck, Roastedp. 290Salmis of Mallard Duckp. 290Mallard Duck, Roastedp. 291Wild Ducksp. 291Pheasant, Roastedp. 292Prairie Hen, Roastedp. 292Prairie Hen, Pottedp. 293Grouse, Roastedp. 293Roast Partridge filled with Truffle Dressingp. 293Quail Potted served on Canapesp. 294Quail on Toastp. 294Doe Birds en Canapesp. 294Quail Broiled Plainp. 294Quail à la Maître d'Hôtelp. 294Roasted Reed Birdsp. 295Roasted Woodcockp. 296Roasted English Snipep. 296Roasted Partridgep. 297Chartreuse of Partridgep. 297Partridge Sautép. 297Partridge Larded and Roastedp. 298Prairie Hen or Partridge with Cabbagep. 298Fillets of Partridge h la Saneroisep. 300Roast Partridge or Prairie Hen Filledp. 300Saddle of Venison with Currant Jellyp. 301Saddle of Venison Roasted & Allemandep. 301Ragoût of Venisonp. 301Civet of Venison à la Françaisep. 302Tenison Steak with Currant-Jelly Saucep. 302Tenison Steak à la Maitre d'Hôtelp. 302Stuffed Harep. 303Sandwichesp. 303Roasted Rabbitp. 304