Recipes from The Swedish, French, American cook book
Records 551 to 600 of 2,454, in reading order. Each links to a modern interpretation.
Fried Bluefish a la Bearnaisep. 147Broiled Smoked Haddock with Butterp. 147Dry Haddockp. 147Broiled Bluefish with Butter a la New Yorkp. 148Stuffed Baked Bluefish with Tomatoes a l’Americainep. 148Stuffed Steamed Bluefish a la Meunierep. 148Fried Bluefish in Paper a la Bearnaisep. 149Broiled Herringp. 149Broiled Salt Herringp. 149Fried Salt Herringp. 149Pickled Salt Herring a la Suedoisep. 149Salt Herring a la Mayonnaisep. 150Fried Fresh Herring in Paper a la Bearnaisep. 150Sardines with Sweet Potatoes and Butter a la Naemiap. 150Broiled Sardines on Toast with Butter a la Gimop. 150Boiled Lobster (Homard bouilli)p. 151Lobster (Homard) a la Newbourgp. 151Broiled Lobster with Butter (Homard grille au Beurre)p. 151Fried Lobster (Homard frit) a la Supremep. 151Lobster Mousse (Mousse de Homard) a la Charlottep. 151Newbourg of Lobster with Mushrooms a la Parisiennep. 151Lobster on Toast with Mushroomsp. 152Lobster Pie with Mushrooms a la Parisiennep. 152Patties with Lobster a la Supremep. 153Lobster a la Sauternep. 153Coquille of Lobster a la Mabel Quistp. 153Baskets with Lobster a la Fanchonettep. 153Creamed Lobster with Pastry a l’Americainep. 153Terrapin of Lobster a la Ericsson Hammondp. 153Lobster with Rice a la Hammondp. 154Fried Lobster Cutlets a la Meunierep. 154Lobster a la Octaviousp. 155Lobster a la Octaviousp. 155Lobster Rissoles a la Mathildap. 155Stuffed Lobster a la Naemiap. 155Devilled Lobster a la Diablep. 155Lobster a la Siciliennep. 155Lobster a la Francaisep. 155Lobster with Mushrooms and Tomato a la Octaviousp. 156Lobster Ragout (Ragout de Homard) a la Edwardp. 156Lobster (Homard) a la Hammondp. 157Lobster (Homard) a la Henriettep. 157Lobster Bisk (Bisque de Homard) a la Gimop. 157Mousse of Lobster (Mousse de Homard) a la Mariap. 158Timbale of Lobster (Homard en Timbale) a la Supremep. 158Souffle of Lobster with Truffles a la Waldep. 158Stuffed Cucumber with Mousse of Lobster a la Bretap. 159Mousse of Lobster a la Waldorfp. 159Lobster Aspicp. 160Chartreuse of Lobster (Chartreuse de Homard) a la Waldorfp. 160