Recipes from The Swedish, French, American cook book
Records 1,201 to 1,250 of 2,454, in reading order. Each links to a modern interpretation.
French Stuffing aux Champignonsp. 339Fried Young Prairie Hen a la Marylandp. 339Broiled Prairie Hen with Butterp. 340Potted Prairie Hen a la Matelotep. 340Mock Partridge a la Ericsson Hammondp. 341Prairie Hen a la Terrapinp. 341Prairie Hen Croquettes a la Macedoinep. 341Roast Partridgep. 341Partridge Cutlet (Cotelette de Perdix) a la Bacchantep. 342Broiled Partridge with Butter (Perdrix grillee au Beurre)p. 342Fillets of Partridge with Mushrooms, a la Bayesp. 343Fillets of Partridge (Filets de Perdrix) a la Perigordp. 343Partridge Stew with Mushroomsp. 343Croquettes of Partridge a la Macedoinep. 344Saute of Partridge with Truffles, a la Bernadottep. 344Partridge Mousse (Mousse de Perdrix) a la Hammondp. 345Boned Partridge (Perdrix desossee) a la Prince Carlp. 345Partridge with Cabbage (Perdrix au Chou) a l’Américainep. 345Partridge (Perdrix) a l’Anglaisep. 345Roast Partridge with Truffles, a la Perigordp. 346Boned Partridge with Veal, a la Waldep. 346Stuffed Partridge with Mushrooms, a la Victoriap. 346Partridge Pie with Mushrooms, a la Casserolep. 346Roasted Quail a la Ockep. 347Partridge Pie (Pate de Perdrix) a la Parisiennep. 347Boned Braised Partridge a la Ethel Bayesp. 347Broiled Quail with Butterp. 348Stuffed Boned Quail with Pate de Foie Gras, a la Octaviousp. 348Quail and Mushrooms in Casserole, a la Hammondp. 348Stuffing for Quailsp. 348Fillet of Quail a la Parisiennep. 348Boned Stuffed Quail a la Jardinierep. 349Chaud-froid of Quail a la Gimop. 349Quail in Aspic a la Bretap. 349Quail a l’Italiennep. 349Potted Quail with Green Peasp. 349Quail in Aspic with Pate de Foie Gras, a la Barnegatp. 349Quail a l’italiennep. 350Quail with Pate de Foie Gras, Chaud-froid Saucep. 351Roasted Woodcock with Watercressp. 351Woodcock with Watercress a la Salmisp. 351Broiled Woodcock with Watercress and Butterp. 351Fillets of Woodcock a la Laconiap. 352Woodcock a la Fanchonettep. 352Woodcock in Aspic a la Beuveaup. 352Woodcock a la Canapep. 352Woodcock with Green Peas a la Talleyrandp. 353Woodcock in Croustade a la Comtessep. 353Stuffed Cutlet of Woodcock a la Chaud-froidp. 354Roasted Snipe a la Continentalep. 354