Recipes from Pan-Pacific cook book
Records 51 to 100 of 490, in reading order. Each links to a modern interpretation.
Veal Soup—Frenchp. 13Wine Soup—North Germanp. 13Brook Trout au Bleup. 14Filet of Fish a la Athertonwoodp. 14Finnan Haddie— Isle de Miquelonp. 14Fish Custard— New Zealandp. 14HERRING ROLLSp. 16HERRINGS IN JELLY— DUTCHp. 16MATELOTE OF FISH— FRENCHp. 16MOKI AND TOMATO— NEW ZEALANDp. 17SANDABS AUX FINES HERBESp. 17ROCK COD AND CABBAGE A LA LORRAINEp. 17SALMON, PICKLED— ENGLISHp. 17SARDINES AND CHILE PEPPERSp. 17SHAD, BAKED— GERMANp. 17SOLE A LA LAGUNITASp. 17SOLE NEAPOLITANp. 17SOLE— VENETIANp. 18STRIPED BASS AND GOOSEBERRIESp. 18Tuna Fish and Squashp. 18Clams, Mariniere—Bretonnep. 18Clams and Rice—Mexicanp. 18Clams and Vermicellip. 18Crab and Okrap. 18Crab Omelette a la Manchu—Chinesep. 18Crab Soufflep. 19Mussels Bordelaisep. 19Mussels a la Poulettep. 19Oysters and Almondsp. 19Oyster Pickle—Spanishp. 19Oyster and Shrimp Curryp. 19Shrimp Gumbop. 19Shrimps—Mexicanp. 20Shrimps— Mexicanp. 20Cream Saucep. 20Shrimp Toast a la Bonnefemmep. 20Shrimps a la Whitebaitp. 20Agra Dolce— Italianp. 20Bacon Sauce— Englishp. 20Chaudfroid— Frenchp. 20Cherry Sauce a la Cavendishp. 20Chile Colorado, or Smother-Mexicanp. 20Chile Sauce— Mexicanp. 21Cocoanut Creamp. 21Color— Chileanp. 21Combination Salad Dressingp. 21Conserve— Italianp. 21Court Bouillon— Frenchp. 21Curry Sauce— Hindustanip. 21Dressing for Cold Meat or Fishp. 22