FoodNetArchive

The Swedish, French, American cook book

1918

Page 669

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Piquant Sauce . Pistachio Mousse, d la Erland . Planked Halibut . Planked Shad . . Planked Steak . Plovers, k la Jardiniere . Plovers, Boned Stuffed, with Chicken, a la Lincoln Plovers, Broiled, with Butter . Plovers, Roast, d la New York . Plum Pie, k l’Americaine . Plum Pie, d la Ericsson Hammond . Plum Pie, d la Europeenne . Plum Pudding, Christmas . Plums, Preserved . Pompano Chops, d la Signora . . Pompano, Coquille of, with Crab, d la Beamaise . Pompano, Glazed, d la Waldorf . Pompano, Larded with Truffles, a la Chambord Pompano, Stuffed, with Mousse of Lobster, d la Prin¬ cesse . Pompano, Stuffed, with Mousse of Shrimps, d la Bemadotte . Pompano, Fillet of, d l’AUemande . Pompano, F illet, of d la Beatrice . Pompano, Fillet of, d la Benoria . Pompano, Fillet of, d la Europeenne . Pompano, Fillet of, d la Hollandaise . Pompano, Fillet of, d la Marguerite . Pompano, Fillet of, d la Montana . Pompano, Fillet of, d la Newbourg . Pompano, Fillet of, d la Rouennaise . Pompano, Fillet of. Baked, d la Gilliland .... Pompano, Fillets of Fried, d la Tartare . Pompano, Fillet of, Sauteme . . Pompano, Fillet of Stuffed, with Crab, d la Ericsson Hammond . Pompano, Fillet of Stuffed, with Green Pepper, d la Erland . Pompano, Fillet of, with Anchovy, d la Maud . . Pompano, Fillet of, with Mousse of Salmon, a la Erick Gustaf . - Pompano, Fillet of, with Mushrooms, d la Surprise Pompano, Fillet of, with Shrimps, d la Gimo Pompano, Fillet of, with Spinach. . . . Pompano, Fillet of, with Tomatoes, a la Gimo . Pork Croquettes, d la Macedoine . Pork Chops, Breaded . Pork Chops, Fried, with Apple Sauce . Pork Chops, Fried, with Tomatoes . Pork Cutlets, d la Dauphine . . Pork Cutlets, Broiled, with Potatoes, d la Anna Karin Pork, Fresh Ham, d la Frangaise . . . Pork, Fresh Ham, Pot Roast, d 1’ America ine . . . PAGE 220 220 219 100 100 99 100 99 100 99 100 99 384 377 324 322 322 324 299 323 358 311 325 47 59 143 242 242 242 242 387 387 387 378 429 82 82 81 80 83 81 82 81 84 84 81 83 84 82 83 84 82 83 83 81 83 82 82 81 83 82 82 177 169 169 169 170 169 169 169 PAGE Pork, Fresh Ham, Roasted Boiled, d la Walde . . . 168 Pork, Fresh Ham, Stuffed and Roasted, d la Wilhelm . 169 Pork, Loin of, To Cook . 170 Pork, Minced, on Toast . 177 Pork, Roast Fillet of, with Mushrooms, d la Lincoln . 170 Pork, Roast Loin of, a la Gimo . 168 Pork, Roast Saddle of, d la Robert . 168 Pop-overs, d la Ericsson Hammond . 424 Popovers with Apple and Cream, d la Elvira . . . 338 Porridge, d la Mode de Ma Femme . 39 Port Wine, Cream of, d la Charlotte . 368 Port Wine Layer Cake, d la Violet . 405 Port Wine Layer Cake with Pignolias . 405 Port Wine Frosting, Royal . 434 Port Wine Sauce . 309, 318 Port Wine Sauce, Velvety . 319 Port Wine with Charlotte Russe, d la Gimo. . . . 369 Portuguese Sauce . 311 Potage, d la Chasseur . 36 Potage, d la Colbert . 41 Potage, d la Russe . 38 Potato Baskets, d la Victoria . 276 Potato, Boiled Marbles of, with Butter . 275 Potato Cakes . 275 Potato Chips, d la Saratoga . 276 Potato Croquettes . 274 Potato Croquettes, d la Hedgehog . 274 Potato, French Fried Marbles of . 275 Potato Omelet . 274 Potato Roses . 274 Potato Salad . 296 Potato Salad, d l’Am6ricaine . 297 Potato Salad, d la Siciliennej . 304