Recipes Nos. 1007–1207

No. 1007 — Young Chickens with Cauliflower and Crayfish SauceOriginal recipe No. 1007 · 1901 No. 1008 — Young Chickens with Cauliflower and CreamOriginal recipe No. 1008 · 1901 No. 1009 — Boiled Young Chickens, Hen or Turkey with Fourteen Sauce OptionsOriginal recipe No. 1009 · 1901 No. 1010 — Elaborate Fricassée of Boiled Young Chickens or HenOriginal recipe No. 1010 · 1901 No. 1011 — Ordinary Roast HenOriginal recipe No. 1011 · 1901 No. 1012 — Another Method for Roast HenOriginal recipe No. 1012 · 1901 No. 1013 — Roast Hen Stuffed with Sardines or HerringOriginal recipe No. 1013 · 1901 No. 1014 — Roast Hen with Anchovy SauceOriginal recipe No. 1014 · 1901 No. 1015 — Braised Hen with Prunes on a Vol-au-VentOriginal recipe No. 1015 · 1901 No. 1016 — Hen Stewed with Lemon or Gooseberry JuiceOriginal recipe No. 1016 · 1901 No. 1017 — Braised Hen Stuffed with WalnutsOriginal recipe No. 1017 · 1901 No. 1018 — Braised Hen Stuffed with ChestnutsOriginal recipe No. 1018 · 1901 No. 1019 — Braised Hen Stuffed with LiverOriginal recipe No. 1019 · 1901 No. 1020 — Braised Hen Stuffed with TrufflesOriginal recipe No. 1020 · 1901 No. 1021 — Braised Hen Stuffed with BreadcrumbsOriginal recipe No. 1021 · 1901 No. 1022 — Braised Hen Stuffed with RiceOriginal recipe No. 1022 · 1901 No. 1023 — Chicken Pilaf with RiceOriginal recipe No. 1023 · 1901 No. 1024 — Baked Hens and Suckling Pigs for an AppetizerOriginal recipe No. 1024 · 1901 No. 1025 — Boiled Hen with White Lemon and Madeira SauceOriginal recipe No. 1025 · 1901 No. 1026 — Hen Served with a Choice of SaucesOriginal recipe No. 1026 · 1901 No. 1027 — Fricassée of HenOriginal recipe No. 1027 · 1901 No. 1028 — Minced Chicken CutletsOriginal recipe No. 1028 · 1901 No. 1029 — Boiled Hen with Rice and Six Sauce ChoicesOriginal recipe No. 1029 · 1901 No. 1030 — Steamed Chicken Pudding with CrayfishOriginal recipe No. 1030 · 1901 No. 1031 — Another Steamed Chicken PuddingOriginal recipe No. 1031 · 1901 No. 1032 — Ordinary Roast Capon or PoulardeOriginal recipe No. 1032 · 1901 No. 1033 — Another Spit-Roasted Capon or PoulardeOriginal recipe No. 1033 · 1901 No. 1034 — Roast Capon, Poularde or Hen with Anchovy SauceOriginal recipe No. 1034 · 1901 No. 1035 — Roast Capon or Poularde with Juniper Berry StuffingOriginal recipe No. 1035 · 1901 No. 1036 — Braised Capon or Poularde in Truffle SauceOriginal recipe No. 1036 · 1901 No. 1037 — Braised Capon or Poularde Stuffed with RiceOriginal recipe No. 1037 · 1901 No. 1038 — Braised Poularde Stuffed with Chicken Quenelles and ChampignonsOriginal recipe No. 1038 · 1901 No. 1039 — Braised Capon or Poularde Stuffed with LiverOriginal recipe No. 1039 · 1901 No. 1040 — Braised Capon or Poularde Stuffed with Liver and TrufflesOriginal recipe No. 1040 · 1901 No. 1041 — Braised Capon or Poularde Stuffed with BreadcrumbsOriginal recipe No. 1041 · 1901 No. 1042 — Braised Capon or Poularde Stuffed with ChestnutsOriginal recipe No. 1042 · 1901 No. 1043 — Braised Capon or Poularde Stuffed with WalnutsOriginal recipe No. 1043 · 1901 No. 1044 — Boiled Capon or Poularde Stuffed with Rice and HamOriginal recipe No. 1044 · 1901 No. 1045 — Boiled Capon or Poularde with Rice and White SauceOriginal recipe No. 1045 · 1901 No. 1046 — Boiled Poularde with TarragonOriginal recipe No. 1046 · 1901 No. 1047 — Boiled Poularde with Champignon or Crayfish SauceOriginal recipe No. 1047 · 1901 No. 1048 — Boiled Poularde with a Choice of GarnishesOriginal recipe No. 1048 · 1901 No. 1049 — Boiled Capon in Tomato SauceOriginal recipe No. 1049 · 1901 No. 1050 — Ordinary Roast TurkeyOriginal recipe No. 1050 · 1901 No. 1051 — Roast Turkey Stuffed with Walnuts and Veal LiverOriginal recipe No. 1051 · 1901 No. 1052 — Roast Turkey Stuffed with ApplesOriginal recipe No. 1052 · 1901 No. 1053 — Roast Turkey with BéchamelOriginal recipe No. 1053 · 1901 No. 1054 — Roast or Braised Turkey Stuffed with LiverOriginal recipe No. 1054 · 1901 No. 1055 — Roast or Braised Turkey Stuffed with RiceOriginal recipe No. 1055 · 1901 No. 1056 — Roast or Braised Turkey Stuffed with Liver and TrufflesOriginal recipe No. 1056 · 1901 No. 1057 — Braised Turkey Stuffed with ChestnutsOriginal recipe No. 1057 · 1901 No. 1058 — French-Style Braised Turkey with RiceOriginal recipe No. 1058 · 1901 No. 1059 — Roast or Braised Turkey Stuffed with BreadcrumbsOriginal recipe No. 1059 · 1901 No. 1060 — Braised Turkey Fillets with Cherry PuréeOriginal recipe No. 1060 · 1901 No. 1061 — Turkey or Chicken Cutlets with Lemon, Madeira and CapersOriginal recipe No. 1061 · 1901 No. 1062 — Boiled Turkey, Hen or Suckling Pig with a Choice of SaucesOriginal recipe No. 1062 · 1901 No. 1063 — Lithuanian-Style Roast Goose Stuffed with ApplesOriginal recipe No. 1063 · 1901 No. 1064 — Roast Goose Stuffed with SauerkrautOriginal recipe No. 1064 · 1901 No. 1065 — Roast Goose Stuffed with Italian MacaroniOriginal recipe No. 1065 · 1901 No. 1066 — Roast Goose Stuffed with Kasha and MushroomsOriginal recipe No. 1066 · 1901 No. 1067 — Boiled Goose or Duck with Mushroom and Sour-Cream SauceOriginal recipe No. 1067 · 1901 No. 1069 — Goose Giblets with Prune SauceOriginal recipe No. 1069 · 1901 No. 1070 — Ragout of Leftover Roast GooseOriginal recipe No. 1070 · 1901 No. 1071 — Sausages Made from Goose LiversOriginal recipe No. 1071 · 1901 No. 1072 — Goose Livers Fried with OnionOriginal recipe No. 1072 · 1901 No. 1073 — Ordinary Roast DuckOriginal recipe No. 1073 · 1901 No. 1074 — Braised Stuffed DucksOriginal recipe No. 1074 · 1901 No. 1075 — Duck Stuffed with Salted Milk-Cap MushroomsOriginal recipe No. 1075 · 1901 No. 1076 — Roast Duck with Dark SauceOriginal recipe No. 1076 · 1901 No. 1077 — Roast Duck in Wine and Anchovy SauceOriginal recipe No. 1077 · 1901 No. 1078 — Duck Stuffed with Veal ForcemeatOriginal recipe No. 1078 · 1901 No. 1079 — Boiled Duck Stuffed with Noodles and Dried MushroomsOriginal recipe No. 1079 · 1901 No. 1080 — Duck in White Mushroom SauceOriginal recipe No. 1080 · 1901 No. 1081 — Duck with Fresh Cabbage and Sour-Cream SauceOriginal recipe No. 1081 · 1901 No. 1082 — Roast Duck with Anchovy SauceOriginal recipe No. 1082 · 1901 No. 1083 — Duck with Cabbage and SavaOriginal recipe No. 1083 · 1901 No. 1084 — Mixed Poultry or Hare Livers in Madeira SauceOriginal recipe No. 1084 · 1901 No. 1085 — Roast PigeonsOriginal recipe No. 1085 · 1901 No. 1086 — Roast Pigeons Stuffed with Bread and CurrantsOriginal recipe No. 1086 · 1901 No. 1087 — Roast Pigeons in Madeira GravyOriginal recipe No. 1087 · 1901 No. 1088 — Boiled PigeonsOriginal recipe No. 1088 · 1901 No. 1089 — Roast PheasantOriginal recipe No. 1089 · 1901 No. 1090 — Roast PeacockOriginal recipe No. 1090 · 1901 No. 1091 — Roast CapercaillieOriginal recipe No. 1091 · 1901 No. 1092 — Cold Capercaillie or Black Grouse Baked in Red WineOriginal recipe No. 1092 · 1901 No. 1093 — Sautéed Fillet Cutlets of Capercaillie or Black GrouseOriginal recipe No. 1093 · 1901 No. 1094 — Roast Black GrouseOriginal recipe No. 1094 · 1901 No. 1095 — Black Grouse Braised in Red WineOriginal recipe No. 1095 · 1901 No. 1096 — Black Grouse with ChestnutsOriginal recipe No. 1096 · 1901 No. 1097 — Black Grouse with Sour Cream, Sausages and PotatoesOriginal recipe No. 1097 · 1901 No. 1098 — Cold Black GrouseOriginal recipe No. 1098 · 1901 No. 1099 — Fillet Cutlets of Black GrouseOriginal recipe No. 1099 · 1901 No. 1100 — Roast PartridgesOriginal recipe No. 1100 · 1901 No. 1101 — Stuffed Partridges with Two FillingsOriginal recipe No. 1101 · 1901 No. 1102 — Partridges Stuffed with Anchovies and Served in SauceOriginal recipe No. 1102 · 1901 No. 1103 — Partridges with SauerkrautOriginal recipe No. 1103 · 1901 No. 1104 — Roast Wild DucksOriginal recipe No. 1104 · 1901 No. 1105 — Wild Ducks in Caper or Pickled Mushroom SauceOriginal recipe No. 1105 · 1901 No. 1106 — Wild Ducks with ChampignonsOriginal recipe No. 1106 · 1901 No. 1107 — Wild Ducks with SauerkrautOriginal recipe No. 1107 · 1901 No. 1108 — Spit-Roast Hazel Grouse Stuffed with Lemon BreadcrumbsOriginal recipe No. 1108 · 1901 No. 1109 — Roast Hazel Grouse with Sour CreamOriginal recipe No. 1109 · 1901 No. 1110 — Hazel Grouse Stewed in Sour CreamOriginal recipe No. 1110 · 1901 No. 1111 — Hazel Grouse à l'Amateur, Stuffed with Sardines and AnchoviesOriginal recipe No. 1111 · 1901 No. 1112 — Hazel Grouse CutletsOriginal recipe No. 1112 · 1901 No. 1113 — Hazel Grouse à la Maréchale with Two SaucesOriginal recipe No. 1113 · 1901 No. 1114 — Steamed Hazel Grouse Soufflé with Champignon SauceOriginal recipe No. 1114 · 1901 No. 1115 — Sausages of Roast Hazel GrouseOriginal recipe No. 1115 · 1901 No. 1116 — Sausages of Hazel Grouse or HareOriginal recipe No. 1116 · 1901 No. 1117 — Hazel Grouse Butter Spread for BreakfastOriginal recipe No. 1117 · 1901 No. 1118 — Hazel Grouse Roasted in Clay While HuntingOriginal recipe No. 1118 · 1901 No. 1119 — Ordinary Roast SnipeOriginal recipe No. 1119 · 1901 No. 1120 — Roast Snipe with Two SaucesOriginal recipe No. 1120 · 1901 No. 1121 — Roast Snipe with Liver Toasts and GravyOriginal recipe No. 1121 · 1901 No. 1122 — Woodcocks or 'Svisteli' with ToastsOriginal recipe No. 1122 · 1901 No. 1123 — Quail Braised in Wine SauceOriginal recipe No. 1123 · 1901 No. 1124 — Roast Larks with Optional Wine SauceOriginal recipe No. 1124 · 1901 No. 1125 — Waders in Red Wine with MushroomsOriginal recipe No. 1125 · 1901 No. 1126 — Ragout of Wading Birds with Offal ToastsOriginal recipe No. 1126 · 1901 No. 1127 — Spit-Roasted Thrushes with JuniperOriginal recipe No. 1127 · 1901 No. 1128 — Roast Thrushes Stuffed with Bacon and MushroomsOriginal recipe No. 1128 · 1901 No. 1129 — Pudding of Leftover Roast GameOriginal recipe No. 1129 · 1901 No. 1130 — General Directions for Boiling FishOriginal recipe No. 1130 · 1901 No. 1131 — General Directions for Frying FishOriginal recipe No. 1131 · 1901 No. 1132 — General Directions for Baking FishOriginal recipe No. 1132 · 1901 No. 1133 — Boiled Belorybitsa or BelugaOriginal recipe No. 1133 · 1901 No. 1134 — A French-Style Fish Selyanka with CrayfishOriginal recipe No. 1134 · 1901 No. 1135 — Roast Belorybitsa or Beluga with Pickled VegetablesOriginal recipe No. 1135 · 1901 No. 1136 — Belorybitsa, Beluga or Sterlet in White WineOriginal recipe No. 1136 · 1901 No. 1137 — Boiled Large RuffeOriginal recipe No. 1137 · 1901 No. 1138 — Large Ruffe Fried in BatterOriginal recipe No. 1138 · 1901 No. 1139 — Ruffe in ShellsOriginal recipe No. 1139 · 1901 No. 1140 — Boiled FlounderOriginal recipe No. 1140 · 1901 No. 1141 — Greek-Style Boiled Flounder with GreensOriginal recipe No. 1141 · 1901 No. 1142 — Flounder Poached in White Wine and Cream SauceOriginal recipe No. 1142 · 1901 No. 1143 — Flounder Deep-Fried in Egg and BreadcrumbsOriginal recipe No. 1143 · 1901 No. 1144 — Fried Flounder with Six Garnish OptionsOriginal recipe No. 1144 · 1901 No. 1145 — Boiled Crucian Carp in Sour-Cream Sauce with QuenellesOriginal recipe No. 1145 · 1901 No. 1146 — Crucian Carp Boiled in CreamOriginal recipe No. 1146 · 1901 No. 1147 — Fried Crucian Carp in Sour CreamOriginal recipe No. 1147 · 1901 No. 1148 — Another Method for Fried Crucian CarpOriginal recipe No. 1148 · 1901 No. 1149 — Fried and Baked Crucian Carp in Sour-Cream SauceOriginal recipe No. 1149 · 1901 No. 1150 — Carp in White Table Wine and Cucumber BrineOriginal recipe No. 1150 · 1901 No. 1151 — Carp Boiled in the Historical Jewish StyleOriginal recipe No. 1151 · 1901 No. 1152 — Carp Boiled in Beer and Red Wine with RaisinsOriginal recipe No. 1152 · 1901 No. 1153 — Fried or Baked Carp with Four SaucesOriginal recipe No. 1153 · 1901 No. 1154 — Braised CarpOriginal recipe No. 1154 · 1901 No. 1155 — Fried SmeltOriginal recipe No. 1155 · 1901 No. 1156 — Deep-Fried Smelt Fillets Filled with Crayfish SauceOriginal recipe No. 1156 · 1901 No. 1157 — Marinated Smelt or VendaceOriginal recipe No. 1157 · 1901 No. 1158 — Kopchushka: Small Smoked Fish Fried with Spring OnionsOriginal recipe No. 1158 · 1901 No. 1159 — Labardan: Salted and Dried CodOriginal recipe No. 1159 · 1901 No. 1160 — Whole Boiled Bream with Cucumber BrineOriginal recipe No. 1160 · 1901 No. 1161 — Boiled Bream with Horseradish and Sour ApplesOriginal recipe No. 1161 · 1901 No. 1162 — Bream Boiled in Red WineOriginal recipe No. 1162 · 1901 No. 1163 — Baked Bream with a Choice of SaucesOriginal recipe No. 1163 · 1901 No. 1164 — Bream Baked with Sauerkraut and CheeseOriginal recipe No. 1164 · 1901 No. 1165 — Bream Baked with Buckwheat KashaOriginal recipe No. 1165 · 1901 No. 1166 — Bream Stuffed with Fish QuenellesOriginal recipe No. 1166 · 1901 No. 1167 — Boiled Tench with Optional Herb and Mushroom SauceOriginal recipe No. 1167 · 1901 No. 1168 — Tench Boiled in Red WineOriginal recipe No. 1168 · 1901 No. 1169 — Tench Braised with Wine and ChampignonsOriginal recipe No. 1169 · 1901 No. 1170 — Boiled Tench Served with Several SaucesOriginal recipe No. 1170 · 1901 No. 1171 — Fried Tench with Red or White CabbageOriginal recipe No. 1171 · 1901 No. 1172 — Boiled Salmon with Five Sauce OptionsOriginal recipe No. 1172 · 1901 No. 1173 — Smoked Salmon with Green PeasOriginal recipe No. 1173 · 1901 No. 1174 — Boiled Salmon with Horseradish and VinegarOriginal recipe No. 1174 · 1901 No. 1175 — Salmon Braised with Madeira and Crayfish SauceOriginal recipe No. 1175 · 1901 No. 1176 — Fried or Baked SalmonOriginal recipe No. 1176 · 1901 No. 1177 — Another Method for Fried SalmonOriginal recipe No. 1177 · 1901 No. 1178 — A Third Way to Bake Salmon with Bread and Sour CreamOriginal recipe No. 1178 · 1901 No. 1179 — Salmon en Papillote with Anchovy ButterOriginal recipe No. 1179 · 1901 No. 1180 — A Kind of Salmon PuddingOriginal recipe No. 1180 · 1901 No. 1181 — Salmon Fried in BatterOriginal recipe No. 1181 · 1901 No. 1182 — Deep-Fried Salmon Cutlets Coated in BéchamelOriginal recipe No. 1182 · 1901 No. 1183 — Fried Lampreys and a Braised VariationOriginal recipe No. 1183 · 1901 No. 1184 — Boiled Navaga with Parsley ButterOriginal recipe No. 1184 · 1901 No. 1185 — Fried NavagaOriginal recipe No. 1185 · 1901 No. 1186 — Navaga Fried in BatterOriginal recipe No. 1186 · 1901 No. 1187 — Braised Burbot with Pickled Mushrooms and OlivesOriginal recipe No. 1187 · 1901 No. 1188 — Boiled Perch with White Lemon and Madeira SauceOriginal recipe No. 1188 · 1901 No. 1189 — Perch CutletsOriginal recipe No. 1189 · 1901 No. 1190 — Perch RouladeOriginal recipe No. 1190 · 1901 No. 1191 — Boiled Perch with Sour-Cream SauceOriginal recipe No. 1191 · 1901 No. 1192 — Boiled Perch with Chopped Eggs and Parsley ButterOriginal recipe No. 1192 · 1901 No. 1193 — A Kind of Perch PuddingOriginal recipe No. 1193 · 1901 No. 1194 — Perch SausagesOriginal recipe No. 1194 · 1901 No. 1195 — Perch Fried in BatterOriginal recipe No. 1195 · 1901 No. 1196 — Perch in ShellsOriginal recipe No. 1196 · 1901 No. 1197 — Boiled Sturgeon with White SauceOriginal recipe No. 1197 · 1901 No. 1198 — Boiled Sturgeon in Sour-Cream SauceOriginal recipe No. 1198 · 1901 No. 1199 — Boiled Sturgeon with Tomato Sauce and Elaborate GarnishesOriginal recipe No. 1199 · 1901 No. 1200 — Sturgeon with Brown, Cherry and Wine SauceOriginal recipe No. 1200 · 1901 No. 1201 — Boiled Sturgeon with Ten Sauce ChoicesOriginal recipe No. 1201 · 1901 No. 1202 — Sturgeon Baked with ParmesanOriginal recipe No. 1202 · 1901 No. 1203 — Baked Sturgeon with Mustard SauceOriginal recipe No. 1203 · 1901 No. 1204 — Fried or Baked Sturgeon or SalmonOriginal recipe No. 1204 · 1901 No. 1205 — An Especially Good Sturgeon Dish with White WineOriginal recipe No. 1205 · 1901 No. 1206 — Fried Sturgeon under BéchamelOriginal recipe No. 1206 · 1901 No. 1207 — Sturgeon Braised with Madeira, Pickles and OlivesOriginal recipe No. 1207 · 1901