Recipes from What to Have for Dinner
Records 351 to 400 of 418, in reading order. Each links to a modern interpretation.
Curried Vegetablesp. 60Currant Jelly Saucep. 60Frozen Neapolitan Charlottep. 60Dutch Saucep. 60Saddle of Lamb or Muttonp. 61Curry Saucep. 61Broiled Wild Ducksp. 61Orange Saladp. 61Marshmallow Wafersp. 61Dutch Saucep. 62Mushroom Croquettesp. 62Roast Quailp. 62Chateaubriand of Beefp. 62Sauce Espagnolp. 62Chateau Potatoesp. 63Sautéed Tomatoesp. 63Stuffed Artichokesp. 63Sherry's Dressed Lettucep. 63Fruit Soufflép. 63Foamy Saucep. 63Almond Plombièrep. 63Salted Pistachio Nutsp. 64Consommép. 64Fried Sardinesp. 64Batter for Fried Sardinesp. 64German Patties with Chicken and Mushroomsp. 64Stuffing for Roasted Pigeonsp. 65Chicken and Mushroom Filling for German Pattiesp. 65Crown of Lambp. 65Green Peasp. 65Fried Potato Ballsp. 65Roasted Pigeonsp. 65Grape Fruit Saladp. 65Cabinet Puddingp. 65White Wine Saucep. 66Orange Circlesp. 66Coffee Ice Creamp. 66Orange Circlesp. 66Devilled Crabsp. 66Chicken Moussep. 67Sauterne Jellyp. 67Saddle of Muttonp. 67White Potato Croquettesp. 67Currant Mint Sorbetp. 67Mushrooms en Casserolep. 67Bread Saucep. 68Watercress Saladp. 68Flageoletsp. 68Willard Soufflep. 68Swedish Timbalesp. 68