Recipes from The Swedish, French, American cook book
Records 451 to 500 of 2,454, in reading order. Each links to a modern interpretation.
Fried Trout a la Tartarep. 123Stuffed Trout a la Siciliennep. 123Baked Trout with Cheese and Mushroom a la Sophiap. 123Baked Trout in Paper with Cheese a l’Americainep. 124Stuffed Trout with Shrimps a la Hammondp. 124Fillet of Trout a l’Aurorep. 125Stuffing for Fishp. 125Fried Trout a la Tartarep. 125Trout in Aspic a la Bretap. 125Trout a la Chambordp. 125Fillet of Trout a la Mazarinep. 125Glazed Cold Trout a l’Aurorep. 125Timbale of Trout a la Prince Carlp. 125Souffle of Trout a la Ericsson Hammondp. 125Mousse of Trout a la Stockholmp. 125Aspic with Troutp. 127Mushroom Filling for Kingfishp. 127Kingfish with Mushrooms au Gratinp. 127Stuffed Smelts with Mousse of Lobster a la Lydie Matildep. 127Stuffed Smelts a la Financierep. 127Stuffed Smelts with Mousse of Shrimps a la Siciliennep. 128Fried Smelts with Shrimps a la Bearnaisep. 128Fried Smelts a la Montanap. 128Fried Smelts a la Julietp. 128Chateaubriand of Smelts a la Hammondp. 128Stuffed Smelts with Mousse of Crab a la Octaviousp. 128Fried Smelts a la Julietp. 129Smelts a la Meunierep. 129Smelts au Gratin a la Wallyp. 129Smelts a la Ragoutp. 129Steamed Smelts a la Bregittap. 129Buisson of Smelts with Butter a la Hildurp. 129Stuffed Smelts with Salmon a la Siciliennep. 129Stuffed Smelts with Mousse of Crab a la Siciliennep. 129Stuffed Smelts with Mousse of Striped Bass a la Bearnaisep. 130Stuffed Smelts with Lobster a la Chateaubriandp. 130Stuffed Smelts with Crab a la Henriettap. 130Broiled Smelts with Butterp. 130Fried Smelts with Parsley a la Hammondp. 130Eperlans frits au Persil, a la Hammondp. 130Baked Smelts with Tomato Sauce a la John Ericssonp. 131Fried Smelts (Eperlans frits) a la Tartarep. 131Stuffed Smelts with Mousse of Salmon a l’Aurorep. 131Boiled Codfish (Morue bouillie) a la Bregittap. 131Codfish (Morue) au Gratinp. 132Broiled Codfish with Shirred Butterp. 132Stuffed Baked Codfish a l’Americainep. 132Devilled Codfish in Shells (Morue a la diable en Coquilles)p. 133Devilled Codfishp. 133Steamed Codfish a la Gimop. 133