Dinner Cited sourceLobster Farci
The original 1910 method for Lobster Farci, presented as a faithful archival transcription.
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Dinner Cited source
Dinner Cited sourceBrown Mushroom Sauce
The original 1910 method for Brown Mushroom Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceOyster Sauce
The original 1910 method for Oyster Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceDevilled Scallops
The original 1910 method for Devilled Scallops, presented as a faithful archival transcription.
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Dinner Cited sourceLobster and Oyster Filling
The original 1910 method for Lobster and Oyster Filling, presented as a faithful archival transcription.
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Dinner Cited sourceBeefsteak à la Henriette
A historic dinner preparation beginning with butter, preserved with an exact page-level citation.
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Dinner Cited sourceCreamed Oysters
The original 1910 method for Creamed Oysters, presented as a faithful archival transcription.
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Dinner Cited sourceHalibut Timbales I
A historic dinner preparation beginning with lb. halibut, preserved with an exact page-level citation.
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Dinner Cited sourceLenox Chicken
The original 1910 method for Lenox Chicken, presented as a faithful archival transcription.
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Dinner Cited sourceBrown Sauce I
The original 1910 method for Brown Sauce I, presented as a faithful archival transcription.
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Dinner Cited sourceChicken Curry
The original 1910 method for Chicken Curry, presented as a faithful archival transcription.
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Dinner Cited sourceMartin’s Specialty
The original 1910 method for Martin’s Specialty, presented as a faithful archival transcription.
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Dinner Cited sourceChicken à la McDonald
A historic dinner preparation beginning with cold cooked chicken, cut in strips, preserved with an exact page-level citation.
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Dinner Cited sourceBatter V
The original 1910 method for Batter V, presented as a faithful archival transcription.
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Dinner Cited sourceBatter I
The original 1910 method for Batter I, presented as a faithful archival transcription.
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Dinner Cited sourceBrown Sauce II (Espagnole)
The original 1910 method for Brown Sauce II (Espagnole), presented as a faithful archival transcription.
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Dinner Cited sourceCreole Sauce
The original 1910 method for Creole Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceSuprême Sauce
The original 1910 method for Suprême Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceRussian Sauce
The original 1910 method for Russian Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceDevilled Crabs
The original 1910 method for Devilled Crabs, presented as a faithful archival transcription.
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Dinner Cited sourceThin White Sauce
The original 1910 method for Thin White Sauce, presented as a faithful archival transcription.
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Dinner Cited sourceCheese Soufflé
The original 1910 method for Cheese Soufflé, presented as a faithful archival transcription.
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Dinner Cited sourceCauliflower Fritters
The original 1910 method for Cauliflower Fritters, presented as a faithful archival transcription.
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Dinner Cited sourceAnchovy Butter
The original 1910 method for Anchovy Butter, presented as a faithful archival transcription.
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