Recipes from Miss Parloa's kitchen companion
Records 301 to 350 of 1,227, in reading order. Each links to a modern interpretation.
Ox Palates a la Poulettep. 166Veal Cutlets a la Francaisep. 167Veal Chopsp. 167Crumbed Lamb Cutletsp. 168Lamb Chops in Paper Casesp. 168Mutton Cutlets a la Maintenonp. 169Breslau of Cold Meatp. 169Breslau of Cold Meatp. 169Braised Tongue a la Jardinierep. 169Brown Fricassee of Sheep's Tonguesp. 170Braised Lambs' Tonguesp. 170Breaded Calves' Brainsp. 170Escaloped Calves' Brainsp. 171Escaloped Calves' Brainsp. 171Sweetbreads with Brown Saucep. 171Braised Sweetbreadsp. 172Spindled Sweetbreadsp. 172Fried Chicken and Cauliflowerp. 173Fried Chicken with Cauliflowerp. 173Chicken Stew with Dumplingsp. 173Stewed Chickenp. 174Chicken Stew with Norfolk Dumplingsp. 174Chicken Dumplingsp. 175Chicken Piep. 175Cold Chicken Piep. 176Chicken-and-Rice Piep. 177Walled Chickenp. 177Blanquette of Chicken and Macaronip. 178Terrapin Chickenp. 178Brown Fricassee of Chickenp. 178White Fricassee of Chickenp. 178Chicken a la Duxellesp. 179Jellied Chickenp. 179Chicken a la Marengop. 180Chicken with Olives and Mushroomsp. 181Chicken Cutletsp. 181Turkey Cutlets with Chestnut Puréep. 182Legs of Chicken a la Jardinierep. 182Chicken Legs a la Villeroip. 183Supreme of Chicken Farcep. 183Supreme of Chicken a la Parisiennep. 184Chicken Timbalesp. 186Sweetbread Timbalesp. 187Spaghetti Timbalesp. 187Macaroni Timbalesp. 188Honeycomb Timbalep. 188Chicken-Liver Timbalep. 188Salmon Timbalesp. 188Salmon Timbalesp. 188Swedish Timbalesp. 189