Recipes from The Swedish, French, American cook book
Records 1 to 50 of 2,454, in reading order. Each links to a modern interpretation.
Artificial Aspicp. 3Smoked Salmon a la Waldep. 3Chartreuse of Salmonp. 3Smoked Salmon a la Reviettop. 3Smoked Salmon a la Delawarep. 4Eggs with Smoked Salmon a la Gimop. 4Smoked Salmon a la Victoriap. 5Salmon with Anchovy a la Bercyp. 5Smoked Salmon a la Deweyp. 5Smoked Salmon with Eggs a la Charlottep. 5Smoked Salmon a la Comtessep. 6Smoked Salmon a la Charlesp. 6Smoked Salmon with Tomato a la Proven?alep. 6Smoked Salmon in Tomato a la Parisiennep. 6Salmon with Anchovy (Saumon a V Anchois) a la Bercyp. 7Smoked Salmon Chaud-froid a la Waldep. 7Smoked Salmon with Chartreuse a la Charlottep. 7Stuffed Smoked Salmon a la Waldep. 8Chartreuse of Salmon (Chartreuse au Saumon) a la Poulardep. 8Smoked Salmon (Saumon fume) en Aspic a la Hammondp. 8Smoked Salmon with Mayonnaise a la Victoriap. 8Smoked Salmon (Saumon fume) a la King Gustafp. 8Sardine Sandwiches a la Lydiep. 9Aspic of Smoked Salmon a la Prince Bernadottep. 9Aspic of Salmon a la Ericsson Hammondp. 9Stuffed Chaud-froid Sardines a la Waldep. 9Sardine a la Waldorfp. 10Tomato with Sardines a la Parisiennep. 10Sardine a la Charlottep. 10Sardine a la Henriettep. 10Sardine in Aspic (Sardine en Aspic) a la Henriettep. 11Sardine (Sardine) a la Milanaisep. 11Baskets of Tomato with Sardine a la Hildurp. 11Chaud-froid of Sardine with Mayonnaisep. 11Sardine (Sardine) a la Mayonnaisep. 12Glazed Sardines with Anchovy (Sardines glacees a l’ Anchois)p. 12Sardine with Lettuce (Sardine a la Salade) a la Russep. 12Pears with Sardine (Poires aux Sardines) a la Mabelp. 12Love Apples a l' Anchoisp. 12Eggs with Anchovy a la Provengalep. 12Glazed Eggs with Sardine, for Six Personsp. 12Glazed Eggs with Sardinep. 12Pastry with Anchovy a la Royalep. 13Green Pepper with Sardine a la Gimop. 13Stuffed Egg with Anchovyp. 13Beetroot with Anchovy au Beurrep. 14Timbale with Anchovy a la Prince de Gallesp. 14Glazed Sardine with Anchovy a la Mayonnaisep. 14Cream with Anchovy (Creme aux Anchois) a la Gimop. 14Fillets of Anchovy with Chartreuse, a la Irenep. 15