Recipes from The Swedish, French, American cook book
Records 701 to 750 of 2,454, in reading order. Each links to a modern interpretation.
Pickled Oysters (Huitres matinees)p. 187Fried Oyster Crabs (Crabes d’Huitres frits) a la Tartarep. 188Supreme of Oyster Crab a la Fanchonettep. 188Devilled Oyster Crabs with Butter a la Gimop. 188Patties with Oyster Crab a l’Allemandep. 189Scallops (Petoncles) a la Poulettep. 189Scallop Pie with Mushrooms a la Ericsson Hammondp. 190Fried Scallops with Meuniere Sauce a la James Gillilandp. 190Devilled Scallops (Petoncles a la Diable)p. 190Scallops on Toast (Petoncles sur Roties) a la Brochettep. 190Skewered Broiled Scallops on Toast a la Octaviousp. 191Stuffed Scallops with Mousse of Striped Bass a la Upsalap. 191Baked Scallops (Petoncles cuits au four)p. 191Roast Steamed Clams with Butterp. 191Broiled Clams with Butterp. 191Clams on Toast (Clovisses sur Rdties) a la Marylandp. 192Clam Chops (Cotelettes de Clovisses) a la Doucep. 192Clam Fritters (Beignets de Clovisses) a l’Allemandep. 192Clam-and-Mushroom Patties (Petits Pates aux Clovisses et aux Champignons)p. 192Clam Croquettes (Croquettes de Clovisses) a la Doucep. 192Clam Pie (Pate de Clovisses) a la Poulettep. 192Clam a la Poulettep. 193Pickled Clams (Clovisses marinees) a la Octaviousp. 193Mussels with Mushrooms (Moules aux Champignons) a la Gracep. 193Stuffed Mussels (Moules farcies) a la Maximilianp. 194Pickled Mussels (Moules marinees) a la Octaviousp. 194How to Boil a Crayfishp. 194Patties with Crayfish a la Supremep. 194Aspic of Crayfish (Langouste en Aspic) a l’Aurorep. 194Terrapin a la Ericsson Hammondp. 195Terrapin a la Marylandp. 195Frog Legs au Gratinp. 196Frog Legs a la Terrapinp. 196Artificial Terrapin Eggs (Faux CEufs de Terrapin)p. 196Fried Frog Legs a la Tartarep. 196Frog Legs a la Poulettep. 196Frog Legs with Mushrooms a l’Espagnolep. 196Frog Legs a la Hollandaisep. 197Frog Leg Pie with Mushrooms a la Howardp. 197Broiled Frog Legs (Pattes de Grenouilles grillees)p. 197Frog Legs (Pattes de Grenouilles) a la Bearnaisep. 198Frog Legs (Pattes de Grenouilles) a la Perigordp. 198Beeef (Boeuf a la Mode)p. 199Roast Beef (Rosbif) a la New Yorkp. 199Fillet of Beef (Filet de Bceuf) a la Ericsson Hammondp. 200Braised Beef (Bceuf braise) a l’Americainep. 200Braised Fillet of Beef with Mushrooms a la Lincolnp. 200Fillet of Beef a la Lyonnaisep. 201Fillet of Beef with Mushrooms a la Barnegatp. 201Stuffed Fillet of Beef with Chicken a la Julietp. 201