Recipes from The table
Records 251 to 300 of 1,038, in reading order. Each links to a modern interpretation.
Broiled Trout, maitre d'hotelp. 135Trout, with fine herbsp. 136Trout en Papillotesp. 136Sole a l'Hollandaisep. 136Soles Normandep. 136Soles au Gratinp. 136Sole, with fine herbsp. 136Fried Soles, sauce Colbertp. 136Fillets of Sole, Joinvillep. 137Shad, broiled maitre d'hotelp. 137Fried Soles a la Horlyp. 137Sole Dieppoisep. 137Skate or Raie ail Naturelp. 137Shad, with Sorrelp. 138Matelote of Eels a la Normandep. 138Shad vert-prep. 138Broiled Fresh Mackerel, maitre d'hotelp. 138Mackerel en Papillotesp. 138Fresh Mackerel aux Fines Heroesp. 139Matelote of Eelsp. 139Bluefish a Plcariennep. 139Matelote of Eels a la Parisiennep. 139Blanched Eelsp. 139Bluefish a Plitaliennep. 140Bluefish a la Venitiennep. 140Sheep's-head a la Creolep. 140Bouille-a-Baisse, a la Marseillaisep. 140Bass a la Bordelaisep. 141Bass, with White Winep. 141Bass a la Chambordp. 141Salt Cod a la Biscaennep. 141Fish Ballsp. 141Codfish-tongues au beurre noirp. 141Codfish-tongues a la poulettep. 141Codfish, bonne femmep. 142Picked-up Codfishp. 142Fish Balls a la Mrs. Benjamin Harrisonp. 142How to Blanch Codfish-tonguesp. 142Fried Codfish-tonguesp. 142Boiled Codfish, Oyster Saucep. 143Broiled Boned Smelts a la Bearnaisep. 143Smelts a la Toulousep. 143Stuffed Smeltsp. 143Stuffed Smeltsp. 143Smelts ail (i! rat in)p. 143Lobster a PAmericainep. 144Lobster with Curryp. 144Lobster a la Newblirgp. 144Lobster il la Bordelaisep. 144Lobster en Brochette an Petit Salep. 145