Recipes from French dishes for American tables

Records 251 to 300 of 481, in reading order. Each links to a modern interpretation.

Asparagus with Butter Saucep. 59 Pointes d'Asperges au Velouteep. 59 Asperges en Petits Poisp. 59 Cauliflower with Butter Saucep. 59 Cauliflower au Gratinp. 59 Cauliflower au Velouteep. 59 Artichokes with Butter Saucep. 59 Fried Artichokesp. 60 Spinach a l'Anglaisep. 60 Spinach a l'Espagnolep. 60 Spinach with Creamp. 61 Salsify with Butter Saucep. 61 Fried Salsifyp. 61 Stewed Tomatoesp. 61 Broiled Tomatoesp. 61 Farcied Tomatoesp. 61 Lentils a la Mattre d'Hotelp. 61 Boiled Onionsp. 61 Fried Onionsp. 61 Onions Glacesp. 62 Fried Egg-Plantp. 62 Egg-Plant Farciedp. 62 Cucumbers Farciedp. 62 Cucumbers with Creamp. 62 Fried Celery with Tomato Saucep. 62 Puree of Lentilsp. 62 Celery with Marrowp. 63 Braised Lettuce with Madeira Saucep. 63 Puree of Celeryp. 63 Horse-Radish Sauce (cold)p. 63 Horse-Radish Sauce (hot)p. 63 Turnips with Creamp. 64 Puree of Turnipsp. 64 Turnips Glaces au Jusp. 64 Beets with Butterp. 64 Pickled Beetsp. 64 Broiled Mushroomsp. 64 Stewed Mushrooms with Spanish Saucep. 64 Stewed Mushrooms, Spanish Saucep. 64 Stewed Mushrooms a la Princessep. 64 Mushrooms au Gratin (another way)p. 64 Chiccory with Creamp. 64 Cabbage Saute au Beurrep. 64 Carrots Sautes au Beurrep. 64 Mushrooms au Gratinp. 65 Cabbage farciedp. 65 Squashp. 65 Cabbage au Gratinp. 65 Brussels Sproutsp. 66 Stewed Corn with Creamp. 66