Recipes from Miss Parloa's kitchen companion

Records 451 to 500 of 1,227, in reading order. Each links to a modern interpretation.

Macédoine Saladp. 226 Onion-and-Lettuce Saladp. 226 Potato Saladp. 226 Lettuce Saladp. 227 Aguacate Saladp. 228 Spinach Saladp. 228 Cabbage Saladp. 228 Egg Saladp. 229 Cheese Saladp. 229 Fried Boston Brown Breadp. 230 Fried Breadp. 231 Crisped Bread for Soups or Garnishesp. 231 Crisped Crackersp. 231 Toasted Bread for a Garnishp. 231 Royal Custard for Soupp. 231 Egg Ballsp. 232 Chicken Force-meat Ballsp. 232 Profiteroles for Soupp. 232 Puree of Cauliflowerp. 233 Puree of Chestnutsp. 234 Rice Borderp. 235 Potato Borderp. 235 Chicken-Liver Force-meatp. 236 Chicken Force-meat - Whitep. 237 Veal Force-meatp. 237 Oyster Force-meatp. 237 Oyster Force-meatp. 237 Anchovy Force-meatp. 237 Ragout of Gamep. 237 Chicken Quenellesp. 237 Financière Ragoutp. 238 Chicken Ragoutp. 239 Aspic Jellyp. 239 Aspic Jellyp. 239 Cooked Marinadep. 240 Raw Marinadep. 240 Essence of Chickenp. 240 Spanish Saucep. 242 Chateaubriand Saucep. 242 Financiere Saucep. 242 Madeira Saucep. 242 Venison Saucep. 242 Olive Brown Saucep. 242 Duxelles Saucep. 242 Mushroom Brown Saucep. 243 Simple Mushroom Saucep. 243 Simple Mushroom Saucep. 243 Brown Saucep. 243 Mushroom White Saucep. 243 White Saucep. 243