FoodNetArchive

The Swedish, French, American cook book

1918

Page 646

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Calf’s Brains, Broiled with Shirred Butter . ... 150 Calf’s Brains, Fried, a la Supreme . 150 Calf’s Brains in Pastry with Peas . 150 Calf’s Brains, Steamed Glazed, a la Hollandaise . . 150 Calf’s Brains, Stuffed, with Mousse of Chicken. . . 150 Calf’s Head, k la Perigord . 149 Calf’s Head, a la Picarde . 148 Calf’s Head, a la Poulette . 149 Calf’s Head, a la Supreme . 148 Calf’s Head, a la Vinaigrette . 148 Calf’s Head, Fried, with Tomato . 149 Calf’s Head, Glazed, a l’Allemande . 149 Calf’s Head in Pastry, la Maria . 148 Calf’s Head, Stuffed, k la Hollandaise . 148 Calf’s Head, Supreme of, a la Fanchonette .... 148 Calf’s Head with Terrapin Sauce, k la Ericsson Ham¬ mond . 148 Calf’s Liver, Breaded, Fried, with Tomatoes . . . 151 Calf’s Liver, Broiled, with Shirred Butter .... 151 Calf’s Liver, Fried with Bacon, a la Europeenne . . 151 Calf’s Liver, Fritters . 151 Calf’s Liver, Mousse of, a l’Aurore . 151 Calf’s Liver, Mousse of, a la Parisienne . 151 Calf’s Liver, Mousse of, in Aspic, a la Parisienne . . 153 Calf’s Liver with Mushrooms, k la Mode .... 151 Calf’s Tongue, a la Chaud-froid . 149 Calf’s Tongue, Broiled, with Shirred Butter. . . . 149 Calf’s Tongue, Fried, a la Tartare . 149 Calf’s Tongue, with Tomato . 149 Canape a la Ericsson Hammond . 24 Canape of Fowl, a la Marie . . 12 Candies, Cream . 435 Candies, Fondant . 436 Candies, Nut Caramels . 435 Candies, Peppermint . 436 Candies, Walnut Chocolate . 435 Candy Nuggets . 436 Candy, Pulled . 435 Cantaloupe with Ice Cream . 363 Caper Sauce, Brown . 308 Caper Sauce, White . 309 Capon, Boned Roast, with Veal Stuffing . 200 Capon, Garnished Roast . 200 Caramel Cake, a la Hildur Alexandra . 403 Caramel, Chartreuse of, k l’Anglaise . 371 Caramel Custard, Baked . 373 Caramel Eclairs, a la Hammond . 417 Caramel for Flavoring and Coloring . 432 Caramel Frosting, Boiled . 432 Caramel Icing . 432 Caramel Pudding, a la Charlotte . 371 Caramel Pudding, Steamed, a la Ericsson Hammond 381 Caramel Sauce . 320 Caramel Transparent Icing . 432 Caramel Water Frosting . 423 Caramels, Nut . 434 464 THE SWEDISH, FRENCH, AMERICAN COOK BOOK PAGE Cardival Sauce . 315 Cardoons, Creamed . 288 Cardoons, Creamed, with Cheese, k l’ltalienne . . . 288 Cardoons, Stewed . 288 Carp, Boiled, a la Bregitta . 97 Carp, Forcemeat of . 97 Carp, Fried Fillet of, h la Tartare . 97 Carp, Fried Roe of, a la Beamaise . 97 Carp Larded with Truffles, a la Chambord .... 97 Carp, Stuffed Baked, with Tomatoes . 96 Carrot Cups, How to Make . 137 Carrots, Boiled New, with Butter . 280 Carrots, Creamed, a la Europeenne . 281 Casanova Sauce . 316 Catsup, Tomato . 431 Cauliflower, h la Hollandaise . 278 Cauliflower-and-Lettuce Salad . 294 Cauliflower, au Gratin . 279 Cauliflower in Tomato Aspic Salad . 306 Cauliflower, Souffle, of . 279 Cauliflower, with Butter . 278 Cauliflower, with Cream Sauce . 278 Cauliflower with Tomato Sauce, a l’Americaine . . 279 Caviar 5 la Charlotte . 20 Caviar, k la Croustade . 21 Caviar, k la Fanchonette . 21 Caviar, Iced, h la New York . 20 Caviar, k l’Oskar . 20 Caviar, a la Victoria . 20 Caviar Canape, a la Diana . 21 Caviar in Aspic, 5 la Hammond . 20 Caviar in Glass, with Toast . 21 Caviar in Snow, a la Ericsson Hammond .... 21 Caviar in Tomato Aspic, a la Eva . 21 Caviar in Tomatoes, k la Prince Carl . 20 Caviar with Eggs, a la Gimo . 20,21 Caviar with Eggs, a la Walde . 21