FoodNet

Recipes from The Swedish, French, American cook book

Records 1,501 to 1,550 of 2,454, in reading order. Each links to a modern interpretation.

Cauliflower with Butter (Chou-fleur au Beurre)p. 413Cauliflower au Gratinp. 413Souffle of Cauliflower (Chou-fleur souffle)p. 414Cauliflower with Tomato Sauce a l’Americainep. 414String Beans with Butter (Haricots verts au Beurre)p. 414Creamed String Beans a la Europeennep. 414Vegetables a la Macedoinep. 414Creamed Peas a la Europeennep. 414Creamed Carrots a la Europeennep. 414String Beans with Hollandaise Saucep. 414Peas with Butterp. 415Peas with Butter a la Waldep. 415Peas with Hollandaise Saucep. 415Celery with Butterp. 415Creamed Celeryp. 416Boiled New Carrots with Butterp. 416Turnips with Butterp. 416Creamed Turnipsp. 416Creamed Turnips (Navets a la Creme)p. 416Puree of Turnips (Navets pures) a la Bretap. 416Mashed Turnips with Potatoes, a la Europeennep. 417Onions with Butter (Oignons au Beurre)p. 417Asparagus Tips with Butter (Pointes d’Asperges au Beurre)p. 417Fried Onions (Oignons frits) a la Europeennep. 417Asparagus with Butter (Asperges au Beurre)p. 418Jerusalem Artichokes with Butter (Artichauts de Jerusalem, au Beurre)p. 418Artichokes with Butterp. 418Jerusalem Artichokes a la Cremep. 419Puree of Jerusalem Artichokesp. 419Stuffed Artichokes with Chicken, a la Hollandaisep. 419Stuffed Artichokes with Chicken, a la Hammondp. 419Stuffed Artichokes (a la Princesse)p. 420How to Boil Beetsp. 420Brussels Sprouts with Butterp. 420How to Boil Cabbagep. 420Creamed Cabbage (Chou, Bechamel) ala Hammondp. 420Baked Cabbage (Chou cuit au four) a la Octaviousp. 421How to Boil Chestnutsp. 421Glazed Chestnuts (Marrons glaces)p. 421Chestnuts with Butter (Marrons au Beurre)p. 421Puree of Chestnuts (Marrons pures)p. 421Fried Egg Plant (Aubergine frite) a la Waldep. 421Baked Stuffed Egg Plant with Breadp. 421Baked Cucumbers (Concombres cuits au four)p. 422Cucumber Baskets (Corbeilles de Concombre)p. 422Boiled Parsnips with Butter (Panais bouillis au Beurre)p. 423Creamed Parsnips (Panais a la Creme)p. 423Fried Parsnips (Panais frits)p. 423Fried Parsnips, Southern Style (Panais frits, a la Meridionale)p. 423Stewed Tomatoes (Tomates etuvees)p. 423