Recipes from European and American cuisine

Records 251 to 300 of 1,356, in reading order. Each links to a modern interpretation.

Butter Saucep. 69 Mustard Sauce à la Piemandep. 69 Egg Saucep. 69 Mustard Sauce (Economical)p. 69 Sauce à la Stanleyp. 69 Celery Saucep. 69 Parsley Saucep. 69 Truffle Saucep. 69 Caper Saucep. 69 Anchovy Saucep. 69 Lobster Saucep. 69 Sauce Poivradep. 71 Sauce à la Vénaisonp. 71 Chestnut Saucep. 71 Sauce Robertp. 71 English Mustardp. 73 Chantilly Saucep. 73 Vinaigrette Saucep. 73 Benton Saucep. 73 Herring Saucep. 73 Bavigote Saucep. 73 Radish Saucep. 73 Mint Saucep. 73 Vinaigrette Sauce with Fine Herbsp. 73 Horseradish Preparationp. 73 Mayonnaisep. 73 German Cream Sauce for Lettucep. 73 Egg Sauce for Lettucep. 74 Cold Game Saucep. 74 German Mayonnaisep. 74 Maltre d'Hotel Butterp. 75 Scallion Butterp. 75 Horseradish Butterp. 75 Essence of Gamep. 75 Crawfish Butterp. 75 Lobster Butterp. 75 Lobster Coral Butterp. 75 Anchovy Butterp. 75 Crab Butterp. 75 Parsley Friedp. 75 Essence of Mushroomsp. 75 Fine Herbsp. 75 Essence of Trufflesp. 75 Essence of Spicep. 76 Essence of Anchoviesp. 76 Essence of Fishp. 76 Essence of Poultryp. 76 Fried Oystersp. 77 Oyster Cocktailp. 77 Oysters à la Vidiacairep. 77