Recipes from Miss Parloa's new cook book and marketing guide

Records 151 to 200 of 701, in reading order. Each links to a modern interpretation.

Galatine of Vealp. 84 Chicken in Jellyp. 84 Chicken Chaud Proidp. 84 Chicken Fillets, Larded and Breadedp. 85 Chicken Curryp. 85 Chicken Curryp. 86 Chicken Quenellesp. 86 Chicken Quenelles, Stuffedp. 86 Veal Quenellesp. 87 Chicken Pillaup. 87 Chicken Soufflep. 87 Fried Chickenp. 87 Blanquette of Chickenp. 87 Blanquette of Veal and Hamp. 88 Salmis of Gamep. 88 Game Cutlets a la Royalep. 88 Cutlets a la Duchessep. 89 Cutlets served in Papillotesp. 89 Veal Cutlets with White Saucep. 90 Mutton Cutlets, Crumbedp. 90 Mutton Cutlets, Breadedp. 90 Stewed Steak with Oystersp. 90 Rice Bordersp. 90 Potato Borderp. 90 Cheese Soufflep. 91 Rissolesp. 91 Fritter Batterp. 91 Batterp. 91 Fritter Batter, No. 2p. 91 Chicken Frittersp. 91 Apple Frittersp. 92 Oyster Frittersp. 92 Clam Frittersp. 92 Cream Frittersp. 92 Potato Frittersp. 92 Royal Croquettes, No. 2p. 93 Oyster Croquettesp. 93 Lobster Croquettesp. 94 Salmon Croquettesp. 94 Shad Roe Croquettesp. 94 Rice and Meat Croquettesp. 94 Rice Croquettesp. 94 Potato Croquettesp. 94 Chicken Croquettesp. 94 Vol-au-Vent of Chickenp. 95 Vol-au-Vent of Sweetbreadsp. 95 Vol-au-Vent of Salmonp. 95 Vol-au-Vent of Oystersp. 96 Vol-au-Vent of Lobsterp. 96 Chicken Pattiesp. 96