Recipes from The Swedish, French, American cook book
Records 851 to 900 of 2,454, in reading order. Each links to a modern interpretation.
Sweetbreads in Aspic (Ris en Aspic) a la Pompadourp. 232Timbales of Sweetbreads in Aspic of Tomatop. 232Roast Leg of Lamb with Mint Saucep. 233Roast Loin of Lambp. 233Broiled Cutlets of Lamb with Peasp. 234Fried Chopsp. 234Devilled Lamb Cutlets with Tomatoesp. 234Stuffed Leg of Lamb (Gigof d’ Agneau farci) a la Europeennep. 235Roast Stuffed Crown of Lamb a la Europeennep. 235Chops (Cotelettes) a la Perigordp. 235Lamb Stew (Etuvee d’ Agneau) a la Hammondp. 235Lamb Ragout (Ragout d’ Agneau) a la Mathildap. 236Stuffed Cutlets with Chicken Mousse, a la Mariap. 236Lamb Cutlets (Cotelette d’ Agneau) a la Hollandaisep. 237Lamb Croquettes (Croquettes d' Agneau) a la Macedoinep. 237Mousse of Lamb (Mousse d’ Agneau) a la Europeennep. 237Minced Lamb on Toast (Agneau emince sur Roties)p. 237Stuffed Lamb Cutlets a la Duchessep. 237Lamb Cutlets (Cotelettes d’ Agneau) a l’Allemandep. 238Lamb Chops (Cotelettes d’ Agneau) a la Durcellep. 238Lamb Chops (Cotelettes d’Agneau) a la Marseillaisep. 238Lamb Chops with Asparagus, a la Lydiep. 238Lamb Cutlets with Vegetables a la Juliennep. 239Lamb Cutlets a la Prince de Gallesp. 239Mince of Lamb a la Europeennep. 239Lamb Mousse a la Waldep. 239Lamb Cutlet Piep. 240Fried Tenderloin of Lamb a la Bearnaisep. 240Lamb Kidney Stew on Toastp. 240Creamed Lamb Kidney Stew on Toastp. 240Fried Lamb Kidneyp. 241Fried Lamb Kidneyp. 241Cutlets of Mutton a la Barnegatp. 241Fried Lamb Frys a la Tartarep. 241Mutton Pie a l’Americainep. 241Cutlets of Mutton a la Chambrep. 241Broiled Lamb Kidney on Toast with Shirred Butterp. 241Lamb Kidneys with Shirred Butter, a la Brochettep. 241Garnished Saddle of Muttonp. 241Cutlets of Mutton with Tomatop. 242Mutton a la Soubisep. 242Mutton a la Provencalep. 242Cutlets of Mutton a la Barnegatp. 243Cutlets of Mutton a la Financierep. 243Cutlets of Mutton a la Vicomtessep. 243Cutlets of Mutton a la Marquisep. 243Mutton Chops a la Reformep. 243Stuffed Roast Shoulder of Muttonp. 244Mutton with Mousse of Veal a la Macedoinep. 244Roasted Suckling Pig Stuffed with Apples a la Perigueuxp. 244