Recipes from Mrs. Ericsson Hammond's salad appetizer cook book...
Records 201 to 250 of 338, in reading order. Each links to a modern interpretation.
Cold Ravigote Saucep. 70Mustard Dressing a la Ebbap. 70Hot Mornay Saucep. 71Cold Mornay Saucep. 71Egg Cream Dressing a la Vevanp. 71Cream Cheese Dressing a la Philadelphianp. 71Cold Sauce Meunierep. 72Mayonnaise Chaudfroid Saucep. 72Chaudfroid Saucep. 72Brown Chaudfroid Saucep. 72Supreme Glazep. 73Tomato Glazep. 73Brown Glazep. 73Tomato Chaudfroidp. 73Egg with Oyster Crab a la Annap. 73Eggs a la Victoriap. 74Egg Cutlet with Hollandaise a la Ednap. 74Egg Croustades with Oyster Crabs a la Prince Carlp. 74Gelatine of Egg a la Europeennep. 75Egg in Aspic with Spinach a la Beatricep. 75Spinach Fillingp. 75Mousse of Egg in Aspic a la Ericsson Hammondp. 75Cold Chaudfroid Salmon with Lobster a la Ericsson Hammondp. 76Garniture of Potatoes a la Mariap. 77Eggs with Carrots au Gratinp. 77Cold Striped Bass a la Ericsson Hammondp. 78Stuffed Salmon with Shrimps a la Gustaf Adolfp. 78Fillet of Sole with Shrimps a la Valdemarp. 79Filet de Sole aux Crevettes a la Valdemarp. 79Shrimp Moussep. 80Stuffing for Fishp. 80Rice Foundationp. 80Halibut with Oyster Crab a la Gimop. 80Trout in Aspic a la Rooseveltp. 80Stuffed Smelts in Aspic a la Gimop. 81The Chartreuse of Lobsterp. 81Lobster with Oyster Crab a la Fanchonettep. 81Crab Cutlet with Rice a la Arthurp. 81Crab in Shell with Green Pepper a la Blanchep. 82Crab in Aspic a la Erick Gustafp. 82Crab Souffle a la New Yorkp. 82Stuffed Smelts with Green Pepper a la Florencep. 83Shrimps in Aspic a la Tatianap. 84Smoked Sturgeon in Aspic a la Senoritap. 84Stewed Oysters a la Livournaisep. 84Oysters in Pastry a la Livournaisep. 85Oyster Crab with Lobster a la Aurorianp. 85Boned Stuffed Chicken a la Gimop. 86Chicken in Supreme Sauce with Braised Celery a la Marcellusp. 87Chicken Mousse in Spinach a la Spinellip. 87