Recipes Nos. 605–806

No. 605 — Boiled Potatoes with Fresh or Table ButterOriginal recipe No. 605 · 1901 No. 606 — Boiled Potatoes with Anchovy ButterOriginal recipe No. 606 · 1901 No. 607 — Boiled Potatoes with Sweet-and-Sour SauceOriginal recipe No. 607 · 1901 No. 608 — Boiled Potatoes with Champignon SauceOriginal recipe No. 608 · 1901 No. 609 — Boiled Potatoes with Caviar SauceOriginal recipe No. 609 · 1901 No. 610 — Boiled Potatoes with Butter and ParsleyOriginal recipe No. 610 · 1901 No. 611 — Boiled Potatoes with Sour Cream, Dill or Green OnionOriginal recipe No. 611 · 1901 No. 612 — Boiled Potatoes with Butter and Chopped EggsOriginal recipe No. 612 · 1901 No. 613 — Boiled Potatoes with Polish Breadcrumb-Butter SauceOriginal recipe No. 613 · 1901 No. 614 — Potatoes in Milk SauceOriginal recipe No. 614 · 1901 No. 615 — Boiled Potatoes with Mushroom SauceOriginal recipe No. 615 · 1901 No. 616 — Boiled Potatoes with Broth SauceOriginal recipe No. 616 · 1901 No. 617 — Boiled Potatoes in Pickled-Cucumber SauceOriginal recipe No. 617 · 1901 No. 618 — Potatoes in Milk Sauce, Another MethodOriginal recipe No. 618 · 1901 No. 619 — Baked Potatoes with Herring or SardinesOriginal recipe No. 619 · 1901 No. 620 — Potatoes Baked with Sour CreamOriginal recipe No. 620 · 1901 No. 621 — Potatoes Baked with Sour Cream, Another MethodOriginal recipe No. 621 · 1901 No. 622 — Potato Pudding with HamOriginal recipe No. 622 · 1901 No. 623 — Boiled Potatoes to Accompany Roast BeefOriginal recipe No. 623 · 1901 No. 624 — Potatoes under BéchamelOriginal recipe No. 624 · 1901 No. 625 — Baked Mashed PotatoesOriginal recipe No. 625 · 1901 No. 626 — Fried PotatoesOriginal recipe No. 626 · 1901 No. 627 — Potato PuréeOriginal recipe No. 627 · 1901 No. 628 — Potato Croquettes for Garnishing RoastsOriginal recipe No. 628 · 1901 No. 629 — Potato Salad with Garden CressOriginal recipe No. 629 · 1901 No. 630 — Potato CutletsOriginal recipe No. 630 · 1901 No. 631 — Potatoes Stuffed with MushroomsOriginal recipe No. 631 · 1901 No. 632 — Stuffed Potatoes with Cream and EggsOriginal recipe No. 632 · 1901 No. 633 — Baked Stuffed Potatoes with CreamOriginal recipe No. 633 · 1901 No. 634 — Potatoes Stuffed with Sprats and MorelsOriginal recipe No. 634 · 1901 No. 635 — Potatoes Stuffed with ParmesanOriginal recipe No. 635 · 1901 No. 636 — Potatoes Stuffed with Meat ForcemeatOriginal recipe No. 636 · 1901 No. 637 — Potatoes Stuffed with Potato and OnionOriginal recipe No. 637 · 1901 No. 638 — Potato ForshmakOriginal recipe No. 638 · 1901 No. 639 — Potato and Herring VinaigretteOriginal recipe No. 639 · 1901 No. 640 — Vinaigrette, Another MethodOriginal recipe No. 640 · 1901 No. 641 — Potato SaladOriginal recipe No. 641 · 1901 No. 642 — Onion Sauce for Mutton CutletsOriginal recipe No. 642 · 1901 No. 643 — Stuffed OnionsOriginal recipe No. 643 · 1901 No. 644 — Onions in Puff PastryOriginal recipe No. 644 · 1901 No. 645 — Onion PuréeOriginal recipe No. 645 · 1901 No. 646 — ShallotsOriginal recipe No. 646 · 1901 No. 647 — Spanish Onion SaladOriginal recipe No. 647 · 1901 No. 648 — Carrot SauceOriginal recipe No. 648 · 1901 No. 649 — German-Style Carrots with PeasOriginal recipe No. 649 · 1901 No. 650 — Another Carrot SauceOriginal recipe No. 650 · 1901 No. 651 — Young Carrots (Carottes)Original recipe No. 651 · 1901 No. 652 — Carrots Baked with Sour CreamOriginal recipe No. 652 · 1901 No. 653 — Carrots, Turnips, Potatoes and Cabbage with Milk BéchamelOriginal recipe No. 653 · 1901 No. 654 — Carrot PuréeOriginal recipe No. 654 · 1901 No. 655 — Carrots with Polish Breadcrumb-Butter SauceOriginal recipe No. 655 · 1901 No. 656 — Fried CarrotsOriginal recipe No. 656 · 1901 No. 657 — Carrot PuddingOriginal recipe No. 657 · 1901 No. 658 — Carrot Pudding, Another MethodOriginal recipe No. 658 · 1901 No. 659 — Parsnips with Butter and BreadcrumbsOriginal recipe No. 659 · 1901 No. 660 — Parsnips for Boiled BeefOriginal recipe No. 660 · 1901 No. 661 — Parsnips with SabayonOriginal recipe No. 661 · 1901 No. 662 — Parsnips with Cream or Milk SauceOriginal recipe No. 662 · 1901 No. 663 — Parsnips Cooked in BrothOriginal recipe No. 663 · 1901 No. 664 — Parsnips with Sour CreamOriginal recipe No. 664 · 1901 No. 665 — Parsley SauceOriginal recipe No. 665 · 1901 No. 666 — LeeksOriginal recipe No. 666 · 1901 No. 667 — Turnips for Puréed SoupOriginal recipe No. 667 · 1901 No. 668 — Turnip SauceOriginal recipe No. 668 · 1901 No. 669 — Turnips with Mutton or Veal BreastOriginal recipe No. 669 · 1901 No. 670 — Turnips Stuffed with Meat ForcemeatOriginal recipe No. 670 · 1901 No. 671 — Turnips with Sweet StuffingOriginal recipe No. 671 · 1901 No. 672 — Turnip Sauce with Malaga WineOriginal recipe No. 672 · 1901 No. 673 — Turnip PuréeOriginal recipe No. 673 · 1901 No. 674 — Turnip PuddingOriginal recipe No. 674 · 1901 No. 675 — Turnips Stuffed with Semolina PorridgeOriginal recipe No. 675 · 1901 No. 676 — Celery SauceOriginal recipe No. 676 · 1901 No. 677 — Celery SaladOriginal recipe No. 677 · 1901 No. 678 — Celery-Root PuréeOriginal recipe No. 678 · 1901 No. 679 — Asparagus for SaucesOriginal recipe No. 679 · 1901 No. 680 — Asparagus with Browned Butter and BreadcrumbsOriginal recipe No. 680 · 1901 No. 681 — Asparagus with SabayonOriginal recipe No. 681 · 1901 No. 682 — Asparagus with Yellow SauceOriginal recipe No. 682 · 1901 No. 683 — Asparagus with Cream SauceOriginal recipe No. 683 · 1901 No. 684 — Asparagus with Sweet White Milk SauceOriginal recipe No. 684 · 1901 No. 685 — Asparagus with Dutch SauceOriginal recipe No. 685 · 1901 No. 686 — Beetroot SauceOriginal recipe No. 686 · 1901 No. 687 — Beetroot SaladOriginal recipe No. 687 · 1901 No. 688 — Horseradish with VinegarOriginal recipe No. 688 · 1901 No. 689 — Hot Horseradish Sauce with Sour Cream for Boiled Beef, Corned Beef or Suckling PigOriginal recipe No. 689 · 1901 No. 690 — Hot Horseradish Sauce with CurrantsOriginal recipe No. 690 · 1901 No. 691 — Vegetable MacédoineOriginal recipe No. 691 · 1901 No. 692 — JardinièreOriginal recipe No. 692 · 1901 No. 693 — Jardinière, Another MethodOriginal recipe No. 693 · 1901 No. 694 — Jardinière, Third MethodOriginal recipe No. 694 · 1901 No. 695 — Mixed Vegetable and Root Garnish for Roast Beef and Boiled FishOriginal recipe No. 695 · 1901 No. 696 — Hot Vinaigrette of Vegetables and RootsOriginal recipe No. 696 · 1901 No. 697 — Leipzig-Style Hot Vinaigrette of Mixed VegetablesOriginal recipe No. 697 · 1901 No. 698 — Mixed Garnish for Boiled Fish, Boiled Beef and Roast BeefOriginal recipe No. 698 · 1901 No. 699 — Fried Roots for Roast or Boiled BeefOriginal recipe No. 699 · 1901 No. 700 — Green ParsleyOriginal recipe No. 700 · 1901 No. 701 — Green DillOriginal recipe No. 701 · 1901 No. 702 — Celery GreensOriginal recipe No. 702 · 1901 No. 703 — Green LeeksOriginal recipe No. 703 · 1901 No. 704 — MarjoramOriginal recipe No. 704 · 1901 No. 705 — TarragonOriginal recipe No. 705 · 1901 No. 706 — RosemaryOriginal recipe No. 706 · 1901 No. 707 — SageOriginal recipe No. 707 · 1901 No. 708 — Chervil, Savory, Basil and Blackcurrant LeavesOriginal recipe No. 708 · 1901 No. 709 — Green OnionsOriginal recipe No. 709 · 1901 No. 710 — Caraway SeedsOriginal recipe No. 710 · 1901 No. 711 — AniseOriginal recipe No. 711 · 1901 No. 712 — Dried-Mushroom Sauce for Boiled Beef, Cutlets and BrainsOriginal recipe No. 712 · 1901 No. 713 — A Very Tasty Sauce of Dried PorciniOriginal recipe No. 713 · 1901 No. 714 — Fried Dried Mushrooms, for Meat Days or Fasting DaysOriginal recipe No. 714 · 1901 No. 715 — Fresh Porcini and Red-Capped Mushrooms with Sour CreamOriginal recipe No. 715 · 1901 No. 716 — Fried MushroomsOriginal recipe No. 716 · 1901 No. 717 — Fried Porcini, Another MethodOriginal recipe No. 717 · 1901 No. 718 — Fresh- or Dried-Mushroom CutletsOriginal recipe No. 718 · 1901 No. 719 — Stewed Chanterelles, Honey Mushrooms and RussulasOriginal recipe No. 719 · 1901 No. 720 — Morel Sauce with BrainsOriginal recipe No. 720 · 1901 No. 721 — Morels, Another MethodOriginal recipe No. 721 · 1901 No. 722 — Morel SauceOriginal recipe No. 722 · 1901 No. 723 — Champignon Sauce with WineOriginal recipe No. 723 · 1901 No. 724 — Champignon Sauce with Wine and CreamOriginal recipe No. 724 · 1901 No. 725 — Fried ChampignonsOriginal recipe No. 725 · 1901 No. 726 — Stuffed Champignons for Meat or Fasting DaysOriginal recipe No. 726 · 1901 No. 727 — Stewed Saffron Milk CapsOriginal recipe No. 727 · 1901 No. 728 — Fried Saffron Milk CapsOriginal recipe No. 728 · 1901 No. 729 — Saffron Milk Caps, Milk Caps and Boletes Baked with Sour CreamOriginal recipe No. 729 · 1901 No. 730 — Fried Milk-Cap MushroomsOriginal recipe No. 730 · 1901 No. 731 — Truffles in ChampagneOriginal recipe No. 731 · 1901 No. 732 — Truffles in Sauce, Another MethodOriginal recipe No. 732 · 1901 No. 733 — Stewed Apples for RoastsOriginal recipe No. 733 · 1901 No. 734 — White Acacia Blossoms Fried in BatterOriginal recipe No. 734 · 1901 No. 735 — Fresh, Salted or Smoked Ox TongueOriginal recipe No. 735 · 1901 No. 736 — Fried UdderOriginal recipe No. 736 · 1901 No. 737 — Fried Veal TripeOriginal recipe No. 737 · 1901 No. 738 — Amorettes — Bone MarrowOriginal recipe No. 738 · 1901 No. 739 — Omelet for Garnishing VegetablesOriginal recipe No. 739 · 1901 No. 740 — Poached EggsOriginal recipe No. 740 · 1901 No. 741 — Chopped Hard-Boiled EggsOriginal recipe No. 741 · 1901 No. 742 — Hard-Boiled EggsOriginal recipe No. 742 · 1901 No. 743 — CroutonsOriginal recipe No. 743 · 1901 No. 744 — Fried White BreadOriginal recipe No. 744 · 1901 No. 745 — Fried KidneysOriginal recipe No. 745 · 1901 No. 746 — Fried BrainsOriginal recipe No. 746 · 1901 No. 747 — Brain CutletsOriginal recipe No. 747 · 1901 No. 748 — Boiled Ham for GarnishingOriginal recipe No. 748 · 1901 No. 750 — Rice Cutlets and Small PiesOriginal recipe No. 750 · 1901 No. 751 — Rice CroquettesOriginal recipe No. 751 · 1901 No. 752 — Small Pastry Shapes for Garnishing VegetablesOriginal recipe No. 752 · 1901 No. 753 — Fried HerringsOriginal recipe No. 753 · 1901 No. 754 — Sausages Stuffed with Veal LiverOriginal recipe No. 754 · 1901 No. 755 — Sausages Stuffed with Chicken, Ham and WineOriginal recipe No. 755 · 1901 No. 756 — Crayfish SausagesOriginal recipe No. 756 · 1901 No. 757 — Fried SausagesOriginal recipe No. 757 · 1901 No. 758 — Boiled Beef for Serving from BrothOriginal recipe No. 758 · 1901 No. 759 — Boiled Beef from Broth with Potatoes and SaucesOriginal recipe No. 759 · 1901 No. 760 — Bouilli — Boiled BeefOriginal recipe No. 760 · 1901 No. 761 — Bouilli with Mixed GarnishOriginal recipe No. 761 · 1901 No. 762 — Boiled Beef with CheeseOriginal recipe No. 762 · 1901 No. 763 — Boiled Beef with Potato PuréeOriginal recipe No. 763 · 1901 No. 764 — Boiled Beef with Horseradish and Sour Cream SauceOriginal recipe No. 764 · 1901 No. 765 — Boiled Beef with Italian MacaroniOriginal recipe No. 765 · 1901 No. 766 — Fried Boiled Beef with Mustard SauceOriginal recipe No. 766 · 1901 No. 767 — Cutlets from Boiled BeefOriginal recipe No. 767 · 1901 No. 768 — Boiled Beef Baked in a Bread LoafOriginal recipe No. 768 · 1901 No. 769 — Roll of Boiled BeefOriginal recipe No. 769 · 1901 No. 770 — Pudding from Boiled BeefOriginal recipe No. 770 · 1901 No. 771 — Vinaigrette of Boiled BeefOriginal recipe No. 771 · 1901 No. 772 — Travel Beef, or Boeuf à la ModeOriginal recipe No. 772 · 1901 No. 773 — Beef with Salted Saffron Milk Cap SauceOriginal recipe No. 773 · 1901 No. 774 — Italian-Style StufatoOriginal recipe No. 774 · 1901 No. 775 — Steam-Cooked Beef with VegetablesOriginal recipe No. 775 · 1901 No. 776 — Steam-Cooked Beef with WineOriginal recipe No. 776 · 1901 No. 777 — Beef Called Hussar's LiverOriginal recipe No. 777 · 1901 No. 778 — Hussar's Liver with HerringOriginal recipe No. 778 · 1901 No. 779 — Stewed Beef with Horseradish StuffingOriginal recipe No. 779 · 1901 No. 780 — Stewed Beef with a Rich SauceOriginal recipe No. 780 · 1901 No. 781 — Stewed Beef with Mushroom SauceOriginal recipe No. 781 · 1901 No. 782 — Beef Stewed in a PotOriginal recipe No. 782 · 1901 No. 783 — Stewed Beef, Another MethodOriginal recipe No. 783 · 1901 No. 784 — Cold Roast Beef in Set SauceOriginal recipe No. 784 · 1901 No. 785 — Marinated Stewed BeefOriginal recipe No. 785 · 1901 No. 786 — Beef Stewed with Red WineOriginal recipe No. 786 · 1901 No. 787 — Stewed Beef with Potato CroquettesOriginal recipe No. 787 · 1901 No. 788 — Beef Fillet Stewed with WineOriginal recipe No. 788 · 1901 No. 789 — Rolled Stewed Beef Stuffed with Veal and OmeletOriginal recipe No. 789 · 1901 No. 790 — Ordinary Roast BeefOriginal recipe No. 790 · 1901 No. 791 — Excellent Roast Beef, Another MethodOriginal recipe No. 791 · 1901 No. 792 — French-Style Roast Beef FilletOriginal recipe No. 792 · 1901 No. 793 — Roast Beef with Omelet, Used on Hunting TripsOriginal recipe No. 793 · 1901 No. 794 — Portuguese-Style BeefOriginal recipe No. 794 · 1901 No. 795 — English-Style BeefOriginal recipe No. 795 · 1901 No. 797 — Viennese-Style Beef FilletOriginal recipe No. 797 · 1901 No. 798 — Beef Stroganoff with MustardOriginal recipe No. 798 · 1901 No. 799 — Beef Fillet Larded with Truffles or AnchoviesOriginal recipe No. 799 · 1901 No. 800 — Beef Fillet Roasted in PaperOriginal recipe No. 800 · 1901 No. 801 — Dutch-Style Beef with Pickled MushroomsOriginal recipe No. 801 · 1901 No. 802 — Beef with Sardelle ButterOriginal recipe No. 802 · 1901 No. 803 — German Sour RoastOriginal recipe No. 803 · 1901 No. 804 — Roast BeefOriginal recipe No. 804 · 1901 No. 805 — Roast Beef Roasted in the OvenOriginal recipe No. 805 · 1901 No. 806 — Oven-Roasted Beef, Another MethodOriginal recipe No. 806 · 1901