Soups & Broths
B
- Bisque of Mussels
- Bitokes, Moscovitte
- Blanquette of Turkey with Mushrooms
- Borsh, Polonaise
- Broiled Mutton Kidneys with Bacon
- Broiled Spring Chicken with Bacon
C
- Caper Sauce
- Carrots, Bourgeoise
- Carrots, Vichy
- Chicken Broth in Cups
- Chicken Broth in Cups
- Chicken Broth in Cups
- Chicken Broth, Tomate
- Chicken Croquettes, Roosevelt
- Chicken Gumbo, Louisianaise
- Chinese Mealtime and Customs
- Clam Broth, Chantilly
- Clam Chowder
- Clear Green Turtle, Tomate
- Codfish, Provencale
- Consomme Au Cerfeuilles
- Consomme Aux Lazagnes
- Consomme Aux Profiteroles
- Consomme Brunoise with Barley
- Consomme Brunoise with Semolina
- Consomme Chiffonnade, Aux Fines Herbes
- Consomme Prentanier
- Consomme Rouennaise
- Consomme Tapioca
- Consomme Tomate
- Consomme Veneur
- Consomme with Lettuce
- Consomme with Noodles
- Consomme with Spaghettini
- Consomme, Adelina
- Consomme, Africaine
- Consomme, Algerien
- Consomme, American
- Consomme, Andalouse
- Consomme, Argenteuil
- Consomme, Bonsselet
- Consomme, Bourdaloue
- Consomme, Bourgeoise
- Consomme, Brunoise
- Consomme, Celestine
- Consomme, Chatelaine
- Consomme, Colbert
- Consomme, Colombo
- Consomme, Croute Au Pot
- Consomme, Deslignac
- Consomme, Diablotin
- Consomme, Dubourg
- Consomme, Farina
- Consomme, Fermiere
- Consomme, Flamande
- Consomme, Imperatrice
- Consomme, Imperial
- Consomme, Infante
- Consomme, Julienne
- Consomme, Lyonnaise
- Consomme, Macaroni
- Consomme, Magenta
- Consomme, Massina
- Consomme, Milanais
- Consomme, Montmorency
- Consomme, Neapolitan
- Consomme, Nivernaise
- Consomme, Piedmontaise
- Consomme, Portugaise
- Consomme, Printemps
- Consomme, Rachel
- Consomme, Ravioli
- Consomme, Renaissance
- Consomme, Rivoli
- Consomme, Royal
- Consomme, Russe
- Consomme, Sago
- Consomme, Semoule
- Consomme, Suedois
- Consomme, Talma
- Consomme, Vert-Pre
- Consomme, Villageoise
- Consomme, White House
- Consomme, with Italian Paste
- Consomme, with Rice
- Coquilles of Chicken Au Gratin
- Crab-Meat, Poulette
- Cream of Barley
- Cream of Green Corn, Tomatee
- Cream of Lettuce, Demidoff
- Cream of Rice Au Cerfeuilles
- Cream St. Germain Au Lait D'Amande
- Cream, Vatican
- Creme Aurore
- Creme Egyptienne
- Creme Soubise
E
F
G
- Garbure, Claremont
- Giblet Sauce
- Glazed Chestnuts
- Gosling Hash En Bordure
- Green Turtle, Parsons
- Gumbo, Lie Parmentier
K
L
O
P
- Pepper Pot, Country Style
- Poached Eggs in Tomato Sauce
- Pot Au Feu, Vieillemode
- Potage Au Lait D'Amande
- Potage Au Pain
- Potage Aux Pates, Tomate
- Potage Pilaff, Turque
- Potage Printanier
- Potage Spaghetti, Lucernoise
- Potage Tourin-Bordelais
- Potage, Artois
- Potage, Balmord
- Potage, Baraguine
- Potage, Dobruska
- Potage, Fermiere
- Potage, Franklin
- Potage, Italienne
- Potage, Long
- Potage, Lyon
- Potage, Mousquetaire
- Potatoes in Custard
- Potatoes, Bretonne
- Potatoes, Dijonnaise
- Potatoes, Nannette
- Potatoes, Villageois
- Puree of Beans, Honolulu
- Puree of Chestnuts
- Puree of Cucumbers
- Puree of Peas with Vermicelli
- Puree of Tomatoes, Aux Pates
R
S
- Sago, Turinoise
- Salad Dressing for One Quart
- Salmon, Demidoff
- Sauce Demi-Deuil
- Semolina and Sorrel
- Shirred Eggs, Allemande
- Soupe, Originale
- Spaghetti with Cream
- Stewed Clams, Parisienne
- String Beans, Etuves
- Stuffed Oysters
- Sweetbreads En Cocotte, Au Porto
T
- Timbales of Rice for Garnishing
- Tomato-Rice Au Gratin
- Tschi, Russian Style
- Turnips Glazed, Spanish Style