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Allied Cookery British, French, Italian, Belgian, Russian

By Grace Glergue Harrison, Gertrude Clergue

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E-text prepared by Emmy and the Online Distributed Proofreading Team (http://www.pgdp.net) from page images generously made available by Internet Archive (https://archive.org)
Allied Cookery
- THE PURPOSE
- CONTENTS
- INTRODUCTION
- ALLIED FOOD
- FOREWORD
- CHARLOTTE DE POMMES
- Soups
  - BOUILLABAISSE
  - BORCHT
  - MUSHROOM SOUP
  - SERBIAN CHICKEN SOUP
  - VEGETABLE SOUP
  - LETTUCE SOUP
  - POT-AU-FEU
  - ONION SOUP
  - SOLDIERS' SOUP
  - STSCHI
  - BURAKI
  - LENTIL SOUP
  - BLACK BEAN SOUP
  - FISH CHOWDER
- BOUILLABAISSE
- BORCHT
- MUSHROOM SOUP
- SERBIAN CHICKEN SOUP
- VEGETABLE SOUP
- LETTUCE SOUP
- POT-AU-FEU
- ONION SOUP
- SOLDIERS' SOUP
- STSCHI
- BURAKI
- LENTIL SOUP
- BLACK BEAN SOUP
- FISH CHOWDER
- Fish
  - ROAST OYSTERS
  - RAIE AU BEURRE NOIR
  - SALMON TIDNISH
  - AUBERGINE AUX CREVETTES
  - LOBSTER BEAUGENCY
  - SCALLOPS EN BROCHETTE
  - FILET OF SOLE FLORENTINE
  - SALMON TERIYAKI
  - FILET OF SOLE MARGUERY
  - CODFISH WITH GREEN PEPPERS
  - HERRING ROES, BAKED
  - CREAMED FISH
  - MOUSSELINE OF FISH
  - HADDOCK MOBILE
  - KEDGAREE
  - PICKLED SALMON
- ROAST OYSTERS
- RAIE AU BEURRE NOIR
- SALMON TIDNISH
- AUBERGINE AUX CREVETTES
- LOBSTER BEAUGENCY
- SCALLOPS EN BROCHETTE
- FILET OF SOLE FLORENTINE
- SALMON TERIYAKI
- FILET OF SOLE MARGUERY
- CODFISH WITH GREEN PEPPERS
- HERRING ROES, BAKED
- CREAMED FISH
- MOUSSELINE OF FISH
- HADDOCK MOBILE
- KEDGAREE
- PICKLED SALMON
- Meats and Entrées
  - RUSSIAN PIROG KULBAK
  - CARBONADE FLAMANDE
  - BLANQUETTE OF VEAL
  - BLANQUETTE OF CHICKEN
  - STRACOTTO
  - DUCK ST. ALBANS
  - BONED TURKEY
  - CHICKEN AND CABBAGE
  - LEG-OF-MUTTON PIE
  - RUSSIAN STEAKS
  - ANOTHER RUSSIAN METHOD FOR BEEFSTEAKS
  - STEWED KIDNEYS
  - CHICKEN
  - BAKED HAM
  - RILLETTES DE TOURS
  - A SERBIAN DISH OF RICE AND MUTTON
  - BAKED EGGS
  - TRIPE
  - TRIPE
  - TIMBALE OF PARTRIDGES
  - STEWED HARE
  - INDIAN PILAU
  - STUFFED BEEF STEAKS
  - PODVARAK
  - RIBS OF PORK IN CASSEROLE
  - SALMIS DE LAPIN
  - SHEEP'S HEAD
  - MACARONI PIE
  - KIDNEY AND MUSHROOMS
- RUSSIAN PIROG KULBAK
- CARBONADE FLAMANDE
- BLANQUETTE OF VEAL
- BLANQUETTE OF CHICKEN
- STRACOTTO
- DUCK ST. ALBANS
- BONED TURKEY
- CHICKEN AND CABBAGE
- LEG-OF-MUTTON PIE
- RUSSIAN STEAKS
- ANOTHER RUSSIAN METHOD FOR BEEFSTEAKS
- STEWED KIDNEYS
- CHICKEN
- BAKED HAM
- RILLETTES DE TOURS
- A SERBIAN DISH OF RICE AND MUTTON
- BAKED EGGS
- TRIPE
- TRIPE
- TIMBALE OF PARTRIDGES
- STEWED HARE
- INDIAN PILAU
- STUFFED BEEF STEAKS
- PODVARAK
- RIBS OF PORK IN CASSEROLE
- SALMIS DE LAPIN
- SHEEP'S HEAD
- MACARONI PIE
- KIDNEY AND MUSHROOMS
- Curries
  - INDIAN CURRY
  - A FRICASSEE OF CHICKEN
  - A SIMPLER INDIAN CURRY
  - ANOTHER CURRY SAUCE
- INDIAN CURRY
- A FRICASSEE OF CHICKEN
- A SIMPLER INDIAN CURRY
- ANOTHER CURRY SAUCE
- Pastes, Cheese, Etc.
  - MACARONI WITH CHEESE
  - MACARONI
  - POLENTA WITH CHEESE
  - LENTIL CROQUETTES
  - RISOTTO
  - RISOTTO MILANAISE
  - RAVIOLI
  - EGG COQUILLES, WITH SPINACH
  - PIROG OF MUSHROOMS
  - PASTE FOR RUSSIAN PIROG
  - EGGS ROMANOFF
  - ŒUFS POCHÉS IVANHOE
  - CHEESE PUFFS
  - MOSKVA CHEESECAKES
  - CHEESE FRITTERS
  - CHEESE PUDDING
  - CHICORY OR ENDIVE
  - STEWED COS LETTUCES
  - ASPARAGUS
  - CELERY CROQUETTES
  - RAGOÛT OF CELERY
  - STUFFED ONIONS
  - ONIONS
  - FRIED PUMPKIN OR SQUASH
  - CUCUMBERS
  - SARMA
  - POLENTA PASTICCIATA
  - FRIED BREAD WITH RAISINS
  - POLENTA CROQUETTES
  - RICE WITH MUSHROOMS
  - TIMBALES OF BREAD WITH PARMESAN SAUCE
- MACARONI WITH CHEESE
- MACARONI
- POLENTA WITH CHEESE
- LENTIL CROQUETTES
- RISOTTO
- RISOTTO MILANAISE
- RAVIOLI
- EGG COQUILLES, WITH SPINACH
- PIROG OF MUSHROOMS
- PASTE FOR RUSSIAN PIROG
- EGGS ROMANOFF
- ŒUFS POCHÉS IVANHOE
- CHEESE PUFFS
- MOSKVA CHEESECAKES
- CHEESE FRITTERS
- CHEESE PUDDING
- CHICORY OR ENDIVE
- STEWED COS LETTUCES
- ASPARAGUS
- CELERY CROQUETTES
- RAGOÛT OF CELERY
- STUFFED ONIONS
- ONIONS
- FRIED PUMPKIN OR SQUASH
- CUCUMBERS
- SARMA
- POLENTA PASTICCIATA
- FRIED BREAD WITH RAISINS
- POLENTA CROQUETTES
- RICE WITH MUSHROOMS
- TIMBALES OF BREAD WITH PARMESAN SAUCE
- Sauces
  - CHEESE SAUCE
  - TOMATO SAUCE
  - ANOTHER TOMATO SAUCE
  - MUSTARD SAUCE
  - A MEAT SAUCE
  - ANOTHER MEAT SAUCE
  - LOMBARDA SAUCE
  - HORSE-RADISH SAUCE
  - GNOCCHI DI SEMOLINA
- CHEESE SAUCE
- TOMATO SAUCE
- ANOTHER TOMATO SAUCE
- MUSTARD SAUCE
- A MEAT SAUCE
- ANOTHER MEAT SAUCE
- LOMBARDA SAUCE
- HORSE-RADISH SAUCE
- GNOCCHI DI SEMOLINA
- Salads
  - ITALIAN SALAD
  - LETTUCE SALAD
  - SANDWICH DRESSING
  - SALAD DRESSING
  - CHEESE DRESSING
- ITALIAN SALAD
- LETTUCE SALAD
- SANDWICH DRESSING
- SALAD DRESSING
- CHEESE DRESSING
- Vegetables
  - POTATO CAKES
  - PETITS POIS
  - STRING BEANS
  - RED CABBAGE
  - CABBAGE WITH CHEESE SAUCE
  - GLAZED ONIONS
  - SPINACH SOUFFLÉ
- POTATO CAKES
- PETITS POIS
- STRING BEANS
- RED CABBAGE
- CABBAGE WITH CHEESE SAUCE
- GLAZED ONIONS
- SPINACH SOUFFLÉ
- Puddings, Cakes, Etc.
  - FRENCH PANCAKES
  - CRÊPES SUZETTE
  - SAUCE FOR CRÊPES SUZETTE
  - ANOTHER SUZETTE PANCAKE
  - KISEL
  - CARROT PUDDING
  - OLD ENGLISH PLUM PUDDING
  - BANANA TRIFLE
  - CREAM TART
  - CHOCOLATE PUDDING
  - FRIED APPLES
  - ORANGE PUDDING
  - OAT CAKES
  - TEA-CAKES (HOT)
  - TEA PANCAKES
  - CANADIAN WAR CAKE
  - SERBIAN CAKE
  - RAVIOLI DOLCE
  - CHESTNUTS
  - GNOCCHI OF MILK
  - ALMOND PUDDING
  - CHESTNUT FRITTERS
  - CHESTNUT CREAM
  - TAPIOCA PUDDING
  - GINGER ICE-CREAM
  - ALMOND CAKE
  - QUEEN CAKES
  - FRANCESCAS
  - OAT CAKES
  - GATEAU POLONAIS
  - ANISE CAKES
  - GORDON HIGHLANDER GINGERBREAD
  - SCOTCH SHORT BREAD
  - CRAMIQUE
  - GAUFRES
  - PETS DE NONNE
  - BRIOCHE DE LA LUNE
  - VICTORIA SCONES
  - NUT BREAD
  - BRAN MUFFINS
  - SCOTCH SCONES
  - BLINNI
  - BAKED HOMINY
  - MARRONS GLACÉS
  - SMALL CUCUMBER PICKLES
  - PRESERVED STRAWBERRIES
  - RHUBARB JELLY
  - TOMATO SOUP FOR CANNING
  - BUDO CUP
- FRENCH PANCAKES
- CRÊPES SUZETTE
- SAUCE FOR CRÊPES SUZETTE
- ANOTHER SUZETTE PANCAKE
- KISEL
- CARROT PUDDING
- OLD ENGLISH PLUM PUDDING
- BANANA TRIFLE
- CREAM TART
- CHOCOLATE PUDDING
- FRIED APPLES
- ORANGE PUDDING
- OAT CAKES
- TEA-CAKES (HOT)
- TEA PANCAKES
- CANADIAN WAR CAKE
- SERBIAN CAKE
- RAVIOLI DOLCE
- CHESTNUTS
- GNOCCHI OF MILK
- ALMOND PUDDING
- CHESTNUT FRITTERS
- CHESTNUT CREAM
- TAPIOCA PUDDING
- GINGER ICE-CREAM
- ALMOND CAKE
- QUEEN CAKES
- FRANCESCAS
- OAT CAKES
- GATEAU POLONAIS
- ANISE CAKES
- GORDON HIGHLANDER GINGERBREAD
- SCOTCH SHORT BREAD
- CRAMIQUE
- GAUFRES
- PETS DE NONNE
- BRIOCHE DE LA LUNE
- VICTORIA SCONES
- NUT BREAD
- BRAN MUFFINS
- SCOTCH SCONES
- BLINNI
- BAKED HOMINY
- MARRONS GLACÉS
- SMALL CUCUMBER PICKLES
- PRESERVED STRAWBERRIES
- RHUBARB JELLY
- TOMATO SOUP FOR CANNING
- BUDO CUP
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