Allied Cookery

About this eBook

Compiler

Clergue, Gertrude, 1871-1951

Title

Allied Cookery: British, French, Italian, Belgian, Russian

Credits

E-text prepared by Emmy and the Online Distributed Proofreading Team ( www.pgdp.net) from page images generously made available by Internet Archive ( archive.org)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking

Category

Text

eBook-No.

44947

Project Gutenberg

https://www.gutenberg.org/ebooks/44947

Release Date

February 17, 2014

Copyright

Public domain in the USA.

Contents

1. 1.Allied Cookery
2. 2.THE PURPOSE
3. 3.CONTENTS
4. 4.INTRODUCTION
5. 5.ALLIED FOOD
6. 6.FOREWORD
7. 7.CHARLOTTE DE POMMES
8. 8.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
9. 9.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
10. 10.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
11. 11.Curries — INDIAN CURRY — A FRICASSEE OF CHICKEN — A SIMPLER INDIAN CURRY — ANOTHER CURRY SAUCE
12. 12.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
13. 13.Sauces — CHEESE SAUCE — TOMATO SAUCE — ANOTHER TOMATO SAUCE — MUSTARD SAUCE — A MEAT SAUCE — ANOTHER MEAT SAUCE — LOMBARDA SAUCE — HORSE-RADISH SAUCE — GNOCCHI DI SEMOLINA
14. 14.Salads — ITALIAN SALAD — LETTUCE SALAD — SANDWICH DRESSING — SALAD DRESSING — CHEESE DRESSING
15. 15.Vegetables — POTATO CAKES — PETITS POIS — STRING BEANS — RED CABBAGE — CABBAGE WITH CHEESE SAUCE — GLAZED ONIONS — SPINACH SOUFFLÉ
16. 16.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

Community reviews

Sign in to write a review.

No reviews yet.