Recipes from French dishes for American tables
Records 51 to 100 of 481, in reading order. Each links to a modern interpretation.
Puree of Asparagusp. 11Puree of Ricep. 11Rice Soup a la Crecyp. 11Puree of Fowl a la Reinep. 11Puree of Barleyp. 11Puree of Celeryp. 11Puree Soubise a la Princessep. 12Puree of Potatoes a la Jacksonp. 12Puree of Jerusalem Artichokesp. 12Puree of Partridgep. 12Puree of Rabbitp. 13Tomato Soupp. 13Vegetable Soupp. 13Rice Soup au Lait d'Amandesp. 13Bisque of Crawfishp. 13Bisque of Lobsterp. 13Bisque of Clamsp. 14Bread-Saucep. 15Sauce Bearnaisep. 15Tomato Saucep. 15Sauce Robertp. 15Sauce Borde- laisep. 17Sauce a la Poulettep. 17Sauce Fleurettep. 17Sauce a la Marinierep. 17Lobster Saucep. 17Shrimp Saucep. 17Sauce Genevoisep. 18Sauce Remoulade (cold)p. 18Sauce Remoulade (hot)p. 18Sauce Mayonnaisep. 18Sauce Ravigote (hot)p. 18Sauce Ravigote (cold)p. 18Sauce Tartarep. 18Pickerel, Anchovy Saucep. 19Baked Blue-Fish, Tomato Saucep. 19Baked Fillet of Sole (or Flounder)p. 19Weak-Fish, Italian Saucep. 20Chicken Halibut aux Fines Herbesp. 20Eels a la Tartarep. 20King-Fish, Sherry Saucep. 20Fillet of Shad, with Puree of Sorrelp. 20Broiled Shad a la Maitre d'Hotelp. 21Long Island Brook-Troutp. 21Trout a la Genevoisep. 21Halibut, Sauce Supremep. 21Scallops of Troutp. 21Scallops of White-Fish a la Provençalep. 22Red Snapper a la Chambordp. 22Eels en Matelotep. 22