Recipes Nos. 405–604

No. 405 — Sauce for Roast or Boiled Beef, Cutlets and Pancake PuddingOriginal recipe No. 405 · 1901 No. 406 — Red SauceOriginal recipe No. 406 · 1901 No. 407 — Red Sauce with TrufflesOriginal recipe No. 407 · 1901 No. 408 — Red Sauce with Light White Wine for CutletsOriginal recipe No. 408 · 1901 No. 409 — Sauce for Cold Roast MeatOriginal recipe No. 409 · 1901 No. 410 — Pickled-Cucumber SauceOriginal recipe No. 410 · 1901 No. 411 — Anchovy Sauce for Roast VealOriginal recipe No. 411 · 1901 No. 412 — Herring Sauce for BeefOriginal recipe No. 412 · 1901 No. 413 — Truffle Sauce for Duck, Turkey or ChickenOriginal recipe No. 413 · 1901 No. 414 — Royal SauceOriginal recipe No. 414 · 1901 No. 415 — Sweet-and-Sour Raisin Sauce for Tongue, Calf's Feet and FishOriginal recipe No. 415 · 1901 No. 416 — Mustard Sauce for SausagesOriginal recipe No. 416 · 1901 No. 417 — Sorrel Sauce for Boiled Beef or CutletsOriginal recipe No. 417 · 1901 No. 418 — Onion Sauce with Caraway for Mutton and CutletsOriginal recipe No. 418 · 1901 No. 419 — Sweet-and-Sour Onion or Shallot Sauce for Mutton and VealOriginal recipe No. 419 · 1901 No. 420 — Sweet-and-Sour Onion SauceOriginal recipe No. 420 · 1901 No. 421 — Lemon and Madeira Sauce for Boiled Poultry, Veal or FishOriginal recipe No. 421 · 1901 No. 422 — White Sour-Cream Sauce for Boiled Poultry, Pork or White FishOriginal recipe No. 422 · 1901 No. 423 — Milk or Cream Sauce with Egg YolksOriginal recipe No. 423 · 1901 No. 424 — Horseradish Sauce with Sour Cream for Boiled Beef or Suckling PigOriginal recipe No. 424 · 1901 No. 425 — Horseradish Sauce with Raisins for Boiled BeefOriginal recipe No. 425 · 1901 No. 426 — Mushroom SauceOriginal recipe No. 426 · 1901 No. 427 — Cherry Sauce for Roast Wild Boar or ChamoisOriginal recipe No. 427 · 1901 No. 428 — Redcurrant Sauce for Roast Wild Boar or ChamoisOriginal recipe No. 428 · 1901 No. 429 — Caviar SauceOriginal recipe No. 429 · 1901 No. 430 — Strong Brown SauceOriginal recipe No. 430 · 1901 No. 431 — Crayfish SauceOriginal recipe No. 431 · 1901 No. 432 — Tomato SauceOriginal recipe No. 432 · 1901 No. 433 — Béchamel SauceOriginal recipe No. 433 · 1901 No. 434 — Anchovy Sauce for Roast DuckOriginal recipe No. 434 · 1901 No. 435 — Champignon SauceOriginal recipe No. 435 · 1901 No. 436 — Champignon Sauce, Another Method without FlourOriginal recipe No. 436 · 1901 No. 437 — Celery Sauce for Boiled Beef or ChickenOriginal recipe No. 437 · 1901 No. 438 — Parsley Sauce for Boiled ChickenOriginal recipe No. 438 · 1901 No. 439 — White Sauce for Cutlets and Boiled BeefOriginal recipe No. 439 · 1901 No. 440 — French Truffle Sauce for Roast MeatOriginal recipe No. 440 · 1901 No. 441 — Shallot Sauce for CaponOriginal recipe No. 441 · 1901 No. 442 — Polish Sauce: Browned Butter with BreadcrumbsOriginal recipe No. 442 · 1901 No. 443 — Yellow Sauce for Asparagus, Swede or TurnipsOriginal recipe No. 443 · 1901 No. 444 — Cream Sauce for Cabbage, Carrots and Other VegetablesOriginal recipe No. 444 · 1901 No. 445 — White Sauce for Cauliflower, Stuffed Turnips and PuddingsOriginal recipe No. 445 · 1901 No. 446 — Butter with Hard-Boiled EggsOriginal recipe No. 446 · 1901 No. 447 — Dutch Sauce (Cross-Reference)Original recipe No. 447 · 1901 No. 448 — Sabayon (Cross-Reference)Original recipe No. 448 · 1901 No. 449 — Hot Mustard Sauce for Pike-Perch, Tench, Sturgeon or TroutOriginal recipe No. 449 · 1901 No. 450 — Cream Sauce for Hot Boiled FishOriginal recipe No. 450 · 1901 No. 451 — Sauce for Boiled Salmon or Trout with Crayfish or MushroomsOriginal recipe No. 451 · 1901 No. 452 — Lemon and Madeira Sauce for Pike, Pike-Perch or SalmonOriginal recipe No. 452 · 1901 No. 453 — Mushroom Sauce for Pike and Pike-PerchOriginal recipe No. 453 · 1901 No. 454 — White Colbert Sauce for Boiled FishOriginal recipe No. 454 · 1901 No. 455 — Walnut Sauce for Roast CarpOriginal recipe No. 455 · 1901 No. 456 — Sauce with Olives, Capers and Pickled Mushrooms for Boiled Salmon, Burbot or EelOriginal recipe No. 456 · 1901 No. 457 — Thick Cream Sauce for Boiled Perch, Pike or ZanderOriginal recipe No. 457 · 1901 No. 458 — Sardelle SauceOriginal recipe No. 458 · 1901 No. 459 — Lyonnaise SauceOriginal recipe No. 459 · 1901 No. 460 — Sour-Cream Sauce for Boiled Perch or PikeOriginal recipe No. 460 · 1901 No. 461 — Tartar Sauce with HorseradishOriginal recipe No. 461 · 1901 No. 462 — Sour-Cream Sauce for Boiled SalmonOriginal recipe No. 462 · 1901 No. 463 — Sweet-and-Sour Sauce for Carp, Bream and Other FishOriginal recipe No. 463 · 1901 No. 464 — Red Sauce for EelOriginal recipe No. 464 · 1901 No. 465 — Simple Cream Sauce for FishOriginal recipe No. 465 · 1901 No. 466 — Fish Sauce with Almond MilkOriginal recipe No. 466 · 1901 No. 467 — Dutch Sauce (Historical Hollandaise)Original recipe No. 467 · 1901 No. 468 — Sauce for Fish PâtésOriginal recipe No. 468 · 1901 No. 469 — Wine and Lemon Sauce for Eel PâtéOriginal recipe No. 469 · 1901 No. 470 — Strong Brown SauceOriginal recipe No. 470 · 1901 No. 471 — French Truffle Sauce for Game PâtéOriginal recipe No. 471 · 1901 No. 472 — Crayfish-Butter Sauce with Morels for PâtésOriginal recipe No. 472 · 1901 No. 473 — Horseradish with VinegarOriginal recipe No. 473 · 1901 No. 474 — Horseradish with Sour CreamOriginal recipe No. 474 · 1901 No. 475 — Sarepta Mustard: Three Historical PreparationsOriginal recipe No. 475 · 1901 No. 476 — Mustard Sauce with Wine and VinegarOriginal recipe No. 476 · 1901 No. 477 — Cold Sardelle Sauce for Fish or Meat AspicOriginal recipe No. 477 · 1901 No. 478 — Mixed Cold Sauce for Fish, Aspics and Mayonnaise DishesOriginal recipe No. 478 · 1901 No. 479 — Cold Mustard Sauce with Capers for Fish, Aspic or VinaigretteOriginal recipe No. 479 · 1901 No. 480 — Cold Provençal Sauce for Fish, Whipped Like a MousseOriginal recipe No. 480 · 1901 No. 481 — Two Cold Sour-Cream Sauces for FishOriginal recipe No. 481 · 1901 No. 482 — Red-Wine or Church-Wine Sauce for PuddingsOriginal recipe No. 482 · 1901 No. 483 — Cherry Sauce for PuddingOriginal recipe No. 483 · 1901 No. 484 — Plum Sauce for PuddingOriginal recipe No. 484 · 1901 No. 485 — Fresh Raspberry or Strawberry Sauce for PuddingOriginal recipe No. 485 · 1901 No. 486 — Syrup and Wine Sauce for PuddingOriginal recipe No. 486 · 1901 No. 487 — Almond SauceOriginal recipe No. 487 · 1901 No. 488 — Vanilla Milk or Cream Sauce for Pudding or CauliflowerOriginal recipe No. 488 · 1901 No. 489 — Cranberry Sauce for PuddingOriginal recipe No. 489 · 1901 No. 490 — SabayonOriginal recipe No. 490 · 1901 No. 491 — Chocolate Sauce for Puddings and Rice CutletsOriginal recipe No. 491 · 1901 No. 492 — Almond Milk for Kissel, Porridge and PuddingOriginal recipe No. 492 · 1901 No. 493 — Poppy-Seed or Hemp-Seed MilkOriginal recipe No. 493 · 1901 No. 494 — Excellent Rum Sauce for PuddingsOriginal recipe No. 494 · 1901 No. 495 — Lemon Sauce for PuddingOriginal recipe No. 495 · 1901 No. 496 — Apple SauceOriginal recipe No. 496 · 1901 No. 497 — Sauce from Apple Peels and CoresOriginal recipe No. 497 · 1901 No. 498 — Raspberry, Strawberry, Cherry, Barberry or Redcurrant Syrup SauceOriginal recipe No. 498 · 1901 No. 499 — Cranberry SyrupOriginal recipe No. 499 · 1901 No. 500 — Cold Raw Cream or Whole MilkOriginal recipe No. 500 · 1901 No. 501 — White Beans for VinaigretteOriginal recipe No. 501 · 1901 No. 502 — White Beans for SaladOriginal recipe No. 502 · 1901 No. 503 — White Beans for Boiled BeefOriginal recipe No. 503 · 1901 No. 504 — White Beans with Roast Beef or MuttonOriginal recipe No. 504 · 1901 No. 505 — White-Bean Purée for CutletsOriginal recipe No. 505 · 1901 No. 506 — Green Beans in Cream Sauce with Fried BreadOriginal recipe No. 506 · 1901 No. 507 — Stewed Green BeansOriginal recipe No. 507 · 1901 No. 508 — Green Beans, Third MethodOriginal recipe No. 508 · 1901 No. 509 — Green-Bean SaladOriginal recipe No. 509 · 1901 No. 510 — Purée of Ordinary Dried PeasOriginal recipe No. 510 · 1901 No. 511 — Sauce of Dried Green PeasOriginal recipe No. 511 · 1901 No. 512 — Dried Green Peas with Mushroom CutletsOriginal recipe No. 512 · 1901 No. 513 — Dried Green Peas with Stuffed CrayfishOriginal recipe No. 513 · 1901 No. 514 — Green Peas in Pods with Browned ButterOriginal recipe No. 514 · 1901 No. 515 — Green Pea Pods as a GarnishOriginal recipe No. 515 · 1901 No. 516 — Sauce of Shelled Green PeasOriginal recipe No. 516 · 1901 No. 517 — Shelled Peas with Cauliflower and Dutch SauceOriginal recipe No. 517 · 1901 No. 518 — Shelled Peas with CarrotsOriginal recipe No. 518 · 1901 No. 519 — Shelled Green Peas with CreamOriginal recipe No. 519 · 1901 No. 520 — Shelled Peas in Broth with Egg YolksOriginal recipe No. 520 · 1901 No. 521 — Shelled Peas Covered with CrayfishOriginal recipe No. 521 · 1901 No. 522 — Shelled Peas with Smoked EelOriginal recipe No. 522 · 1901 No. 523 — Lentil SauceOriginal recipe No. 523 · 1901 No. 524 — Lentil PuréeOriginal recipe No. 524 · 1901 No. 525 — Artichoke Bottoms with Various SaucesOriginal recipe No. 525 · 1901 No. 526 — Artichoke Bottoms with Green Peas and Tomato SauceOriginal recipe No. 526 · 1901 No. 527 — Whole Artichokes Stuffed with Champignons and MadeiraOriginal recipe No. 527 · 1901 No. 528 — Whole Artichokes Stuffed with Fresh Mushrooms and Sour CreamOriginal recipe No. 528 · 1901 No. 529 — Artichokes Stuffed with Crayfish and VealOriginal recipe No. 529 · 1901 No. 530 — Artichokes with Malaga WineOriginal recipe No. 530 · 1901 No. 531 — Eggplant Caviar for BreakfastOriginal recipe No. 531 · 1901 No. 532 — Eggplant SauceOriginal recipe No. 532 · 1901 No. 533 — Stuffed EggplantsOriginal recipe No. 533 · 1901 No. 534 — Eggplants with BéchamelOriginal recipe No. 534 · 1901 No. 535 — Pickled EggplantsOriginal recipe No. 535 · 1901 No. 536 — Turkish-Style EggplantsOriginal recipe No. 536 · 1901 No. 537 — Cabbage Filling for PiesOriginal recipe No. 537 · 1901 No. 538 — Stuffed CabbageOriginal recipe No. 538 · 1901 No. 539 — Whole Stuffed Head of CabbageOriginal recipe No. 539 · 1901 No. 540 — Fresh White Cabbage with Butter and BreadcrumbsOriginal recipe No. 540 · 1901 No. 541 — Stuffed-Cabbage PuddingOriginal recipe No. 541 · 1901 No. 542 — Lithuanian-Style Stuffed CabbageOriginal recipe No. 542 · 1901 No. 543 — French-Style Stuffed CabbageOriginal recipe No. 543 · 1901 No. 544 — Cabbage StalksOriginal recipe No. 544 · 1901 No. 545 — Russian-Style Stuffed CabbageOriginal recipe No. 545 · 1901 No. 546 — Cabbage with Milk SauceOriginal recipe No. 546 · 1901 No. 547 — Golubtsy — Stuffed Cabbage RollsOriginal recipe No. 547 · 1901 No. 548 — Stewed Sauerkraut to Serve with SausagesOriginal recipe No. 548 · 1901 No. 549 — Sauerkraut Selyanka with Fish, Served in a Sauté PanOriginal recipe No. 549 · 1901 No. 550 — Sauerkraut Selyanka with MeatOriginal recipe No. 550 · 1901 No. 551 — Moscow-Style Selyanka in a Frying PanOriginal recipe No. 551 · 1901 No. 552 — Sauerkraut with Mushrooms and Sour CreamOriginal recipe No. 552 · 1901 No. 553 — Lithuanian-Style Stewed CabbageOriginal recipe No. 553 · 1901 No. 554 — Cabbage Sauce with Fish RoeOriginal recipe No. 554 · 1901 No. 555 — Cauliflower for BrothOriginal recipe No. 555 · 1901 No. 556 — Cauliflower with Various SaucesOriginal recipe No. 556 · 1901 No. 557 — Cauliflower with BéchamelOriginal recipe No. 557 · 1901 No. 558 — Italian or Savoy CabbageOriginal recipe No. 558 · 1901 No. 559 — Savoy Cabbage, Another MethodOriginal recipe No. 559 · 1901 No. 560 — Savoy Cabbage, Third MethodOriginal recipe No. 560 · 1901 No. 561 — Brussels Sprouts with Polish SauceOriginal recipe No. 561 · 1901 No. 562 — Red-Cabbage SauceOriginal recipe No. 562 · 1901 No. 563 — Roasted ChestnutsOriginal recipe No. 563 · 1901 No. 564 — Boiled ChestnutsOriginal recipe No. 564 · 1901 No. 565 — Chestnut PuréeOriginal recipe No. 565 · 1901 No. 566 — Chestnut Sauce with Red WineOriginal recipe No. 566 · 1901 No. 567 — Chestnut PuddingOriginal recipe No. 567 · 1901 No. 568 — Chestnut Pudding, Another MethodOriginal recipe No. 568 · 1901 No. 569 — Young Nettles for Shchi and SauceOriginal recipe No. 569 · 1901 No. 570 — Corn with ButterOriginal recipe No. 570 · 1901 No. 571 — Stewed Cucumbers for Roast Mutton or BeefOriginal recipe No. 571 · 1901 No. 572 — Fresh Cucumbers Fried and Baked with Sour CreamOriginal recipe No. 572 · 1901 No. 573 — Sauce or Purée of Fresh TomatoesOriginal recipe No. 573 · 1901 No. 574 — Stuffed TomatoesOriginal recipe No. 574 · 1901 No. 575 — Lettuce SauceOriginal recipe No. 575 · 1901 No. 576 — Sauce from Young Vegetable SeedlingsOriginal recipe No. 576 · 1901 No. 577 — Orache SauceOriginal recipe No. 577 · 1901 No. 578 — Wild-Radish Greens SauceOriginal recipe No. 578 · 1901 No. 579 — Beet-Top Stalk SauceOriginal recipe No. 579 · 1901 No. 580 — Fried PumpkinOriginal recipe No. 580 · 1901 No. 581 — Fried Pumpkin with Sour CreamOriginal recipe No. 581 · 1901 No. 582 — Baked PumpkinOriginal recipe No. 582 · 1901 No. 583 — Pumpkin PorridgeOriginal recipe No. 583 · 1901 No. 584 — Pumpkin PuddingOriginal recipe No. 584 · 1901 No. 585 — Spinach Purée SauceOriginal recipe No. 585 · 1901 No. 586 — Sorrel SauceOriginal recipe No. 586 · 1901 No. 587 — Young Hop ShootsOriginal recipe No. 587 · 1901 No. 588 — Baked Swedes (Rutabagas)Original recipe No. 588 · 1901 No. 589 — Swede SauceOriginal recipe No. 589 · 1901 No. 590 — Swedes Stuffed with BreadcrumbsOriginal recipe No. 590 · 1901 No. 591 — Stuffed SwedesOriginal recipe No. 591 · 1901 No. 592 — Swedes Stuffed with Boiled BeefOriginal recipe No. 592 · 1901 No. 593 — Swede Sauce with Malaga WineOriginal recipe No. 593 · 1901 No. 594 — Swedes with Polish Browned-Butter SauceOriginal recipe No. 594 · 1901 No. 595 — Jerusalem-Artichoke SauceOriginal recipe No. 595 · 1901 No. 596 — Jerusalem Artichokes in Cream SauceOriginal recipe No. 596 · 1901 No. 597 — Stuffed Jerusalem ArtichokesOriginal recipe No. 597 · 1901 No. 598 — Jerusalem Artichokes with Polish Browned-Butter SauceOriginal recipe No. 598 · 1901 No. 599 — Jerusalem Artichokes with SabayonOriginal recipe No. 599 · 1901 No. 600 — Jerusalem Artichokes in Frying BatterOriginal recipe No. 600 · 1901 No. 601 — Very Young New PotatoesOriginal recipe No. 601 · 1901 No. 602 — Baked PotatoesOriginal recipe No. 602 · 1901 No. 603 — Potatoes Boiled in Their SkinsOriginal recipe No. 603 · 1901 No. 604 — Boiled Peeled PotatoesOriginal recipe No. 604 · 1901