
Free
Allied Cookery British, French, Italian, Belgian, Russian
By Grace Glergue Harrison, Gertrude Clergue
Free
Book Description
Table of Contents
- 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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