Dinner Cited sourceStuffed Lobster à la Béchamel
The original 1910 method for Stuffed Lobster à la Béchamel, presented as a faithful archival transcription.
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Dinner Cited source
Dinner Cited sourceGnocchi à la Romaine
The original 1910 method for Gnocchi à la Romaine, presented as a faithful archival transcription.
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Dinner Cited sourceEnglish Meat Pie
The original 1910 method for English Meat Pie, presented as a faithful archival transcription.
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Dinner Cited sourceLobster Farci
The original 1910 method for Lobster Farci, 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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Casserole Cited sourceBreadcrumb-Topped Baked Macaroni & Cheese
A restrained old-school casserole: boiled macaroni, grated cheese, white sauce, and a crisp buttered-crumb top.
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Baking Cited sourceClassic Parker House Rolls
Soft folded yeast rolls with the signature buttered crease, adapted directly from Fannie Farmer’s measured 1910 method.
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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 sourceDevilled Crabs
The original 1910 method for Devilled Crabs, 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 sourceScalloped Oysters
The original 1910 method for Scalloped Oysters, presented as a faithful archival transcription.
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Dinner Cited sourceTurban of Fish
The original 1910 method for Turban of Fish, presented as a faithful archival transcription.
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Dinner Cited sourceHalibut à la Poulette
The original 1910 method for Halibut à la Poulette, presented as a faithful archival transcription.
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Dinner Cited sourceCheese Soufflé with Pastry
The original 1910 method for Cheese Soufflé with Pastry, presented as a faithful archival transcription.
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