The International Jewish Cook Book

in #bukdb5 years ago

The International Jewish Cook Book

Greenbaum, Florence Kreisler

Gutenberg Edition

 

 


 

목차

 
    THE INTERNATIONAL JEWISH COOK BOOK
    PUBLISHERS' NOTE
    PREFACE
    REMARKS
    RULES FOR KASHERING
    CONTENTS
    PUBLISHERS' NOTE PREFACE REMARKS RULES FOR KASHERING APPETIZERS SANDWICHES SOUPS GARNISHES AND DUMPLINGS FOR SOUPS FISH SAUCES FOR FISH AND VEGETABLES SAUCES FOR MEATS FRYING ENTRÉES MEATS POULTRY STUFFINGS FOR MEAT AND POULTRY VEGETABLES TIME TABLE FOR COOKING SALADS AND SALAD DRESSINGS FRESH FRUITS AND COMPOTE MEHLSPEISE (FLOUR FOODS) CEREALS EGGS CHEESE BREAD COFFEE CAKES (KUCHEN) MUFFINS AND BISCUITS PANCAKES, FRITTERS, ETC. CAKES ICINGS AND FILLINGS FOR CAKES PIES AND PASTRY COOKIES DESSERTS STEAMED PUDDINGS PUDDING SAUCES FROZEN DESSERTS CANDIES AND SWEETS BEVERAGES CANNED FRUITS JELLIES AND PRESERVES BRANDIED FRUITS CANNED VEGETABLES VEGETABLES PRESERVED IN BRINE PICKLES AND RELISHES PASSOVER DISHES INDEX
    APPETIZERS
    CANAPÉS
    SARDINE CANAPÉS
    WHITE CAVIAR
    CAVIAR CANAPÉS
    ANCHOVY CANAPÉS
    ANCHOVY CANAPÉS WITH TOMATOES
    CHOPPED ONION AND CHICKEN FAT
    BRAIN (APPETIZER)
    BLACK OLIVES
    IMITATION PATE DE FOI GRAS
    CHOPPED HERRING
    CHEESE BALLS
    EGG APPETIZER
    DEVILED EGGS WITH HOT SAUCE
    STUFFED YELLOW TOMATOES
    A DELICIOUS APPETIZER
    CELERY RELISH
    SARDELLEN
    STUFFED EGGS
    NUT AND CHEESE RELISH
    GRAPE-FRUIT COCKTAIL
    AMBROSIA
    PEACH COCKTAIL
    RASPBERRY COCKTAIL
    PINEAPPLE AND BANANA COCKTAIL
    STRAWBERRY COCKTAIL
    MUSK MELONS
    FILLED LEMONS
    RED PEPPER CANAPÉS
    SALTED PEANUTS
    SALTED ALMONDS
    SANDWICHES
    ANCHOVY SANDWICHES
    CELERY SANDWICHES
    FISH SANDWICHES
    NUT AND RAISIN SANDWICHES
    BROWN BREAD SANDWICHES
    CHEESE AND NUT SANDWICHES
    LETTUCE SANDWICHES
    OLIVE SANDWICHES
    SARDINE SANDWICHES
    DATE AND FIG SANDWICHES
    FIG SANDWICHES
    EGG SANDWICHES
    CHESTNUT SANDWICHES
    SALMON AND BROWN BREAD SANDWICHES
    WHITE AND BROWN BREAD SANDWICHES
    TOASTED CHEESE SANDWICHES
    POACHED EGG SANDWICHES
    MUSTARD SARDINE PASTE FOR SANDWICHES
    CAVIAR AND SALMON SANDWICHES
    RIBBON SANDWICHES
    EGG AND OLIVE SANDWICHES
    RUSSIAN SANDWICHES
    SURPRISE SANDWICHES
    CHICKEN SANDWICHES
    CHICKEN SANDWICHES WITH MAYONNAISE
    DEVILED TONGUE SANDWICHES
    MINCED GOOSE SANDWICHES
    VEAL SANDWICHES
    BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES
    SOUPS
    SOUP STOCK
    WHITE STOCK
    BROWN STOCK
    BEET SOUP—RUSSIAN STYLE (FLEISCHIG)
    BORSHT
    SCHALET OR TSCHOLNT (SHABBAS SOUP)
    BOUILLON
    CONSOMMÉ
    CHICKEN BROTH
    JULIENNE SOUP
    RICE BROTH
    MOCK TURTLE SOUP
    MUTTON BROTH
    MULLIGATAWNY SOUP
    FARINA SOUP
    GREEN KERN SOUP
    NOODLE SOUP
    MUSHROOM AND BARLEY SOUP
    OXTAIL SOUP
    GREEN PEA SOUP
    PIGEON SOUP
    TURKEY SOUP
    OKRA GUMBO SOUP (SOUTHERN)
    TCHORBA—TURKISH SOUP
    BARLEY SOUP
    DRIED PEA SOUP
    SOUR SOUP (FOR PURIM)
    TOMATO SOUP
    VEAL SOUP
    VEGETABLE SOUP
    HOW TO MAKE CREAM SOUPS
    CREAM OF ALMOND SOUP
    CREAM OF CELERY SOUP
    CREAM OF ASPARAGUS SOUP
    CREAM OF CAULIFLOWER SOUP
    CREAM OF CORN SOUP
    CREAM OF HERRING SOUP (RUSSIAN STYLE)
    MILK, OR CREAM SOUP
    FISH CHOWDER
    MOCK FISH CHOWDER
    GLOBE ARTICHOKE OR TURNIP SOUP
    SPINACH SOUP
    CREAM OF LETTUCE SOUP
    CREAM OF TOMATO SOUP
    CREAM OF LENTIL SOUP
    ONION SOUP
    CREAM WINE SOUP
    VEGETABLE SOUP (MILCHIG)
    BEER SOUP
    SOUR MILK SOUP
    POTATO SOUP
    GREEN PEA PURÉE
    LEEK SOUP
    RED WINE SOUP
    SPLIT PEA SOUP (MILCHIG)
    TOMATO SOUP WITH RICE
    MILK AND CHEESE SOUP
    BLACK BEAN SOUP
    BARLEY AND VEGETABLE SOUP
    BEER SOUP (PARVE)
    BEET SOUP (RUSSIAN STYLE)
    CHERRY SOUP
    FRUIT SOUP
    COLD SOUR SOUP
    GARNISHES AND DUMPLINGS FOR SOUPS
    NOODLES
    PLAETCHEN
    KREPLECH OR BUTTERFLIES
    FORCE-MEAT FOR KREPLECH
    BAKING POWDER DUMPLINGS
    CROUTONS
    PFÄRVEL OR GRATED EGG FOR SOUP
    SPATZEN
    EGG CUSTARD
    GRATED IRISH POTATO
    FARINA DUMPLINGS
    BOILED FLOUR BALLS WITH ALMONDS
    EINLAUF (EGG DROP)
    EGG DUMPLINGS FOR SOUPS
    SCHWEM KLOESSE
    DUMPLINGS FOR CREAM SOUPS
    DROP DUMPLINGS
    LIVER KLOESSE (DUMPLINGS)
    FRITTER BEANS
    SPONGE DUMPLINGS
    FISH
    TO CLEAN FISH
    TO OPEN FISH
    TO SKIN FISH
    TO BONE FISH
    BOILED FISH
    BAKED FISH
    BROILED FISH
    JEWISH METHOD OF FRYING FISH
    ANOTHER METHOD OF FRYING FISH
    SAUTÉD FISH
    LEMON FISH
    SWEET SOUR FISH
    SWEET AND SOUR FISH
    SWEET SOUR FISH WITH WINE
    FISH STOCK
    PIKE WITH EGG SAUCE
    GEFILLTE FISCH
    RUSSIAN FISH CAKES
    GEFILLTE FISCH WITH EGG SAUCE
    FILLED FISH—TURKISH STYLE
    FRITADA
    HECHT (PICKEREL)
    FRESH COD OR STRIPED BASS
    AHILADO SAUCE (TURKISH)
    BOILED TROUT
    FISH PIQUANT
    SALMON CUTLETS
    PAPRIKA CARP
    REDSNAPPER WITH TOMATO SAUCE
    BONED SMELTS, SAUTÉD
    FISH WITH HORSERADISH SAUCE
    FISH WITH SAUERKRAUT
    FILLET OF SOLE À LA MOUQUIN
    FILLET DE SOLE À LA CREOLE
    BAKED BLACK BASS
    BAKED FLOUNDERS
    BAKED BASS À LA WELLINGTON
    BAKED FISH—TURKISH STYLE
    SAUCE AGRISTOGA
    ZUEMIMO SAUCE
    SHAD ROE
    BAKED SHAD
    SCALLOPED FISH ROE
    BAKED MACKEREL
    STUFFED HERRING
    FISH WITH GARLIC
    BAKED CHOPPED HERRING
    MARINIRTE (PICKLED) HERRING
    SALT HERRING
    BROILED SALT MACKEREL
    BOILED SALT MACKEREL
    MARINIRTE FISH
    SOUSED HERRING
    SALMON LOAF
    CREAM SALMON
    PICKLE FOR SALMON
    KEDGEREE
    SWISS CREAMED FISH
    COD FISH BALLS
    FINNAN HADDIE
    FINNAN HADDIE AND MACARONI
    SAUCES FOR FISH AND VEGETABLES
    DRAWN BUTTER SAUCE
    BEARNAISE SAUCE
    CUCUMBER SAUCE
    SAUCE HOLLANDAISE
    MUSTARD SAUCE
    MAÎTRE D'HÔTEL BUTTER
    PICKLE SAUCE
    SARDELLEN, OR HERRING SAUCE
    SAUCE VINAIGRETTE
    ANCHOVY SAUCE
    SAUCE PIQUANTE
    SAUCE TARTARE
    WHITE SAUCE (FOR VEGETABLES)
    CREAM MUSTARD SAUCE
    CURRY SAUCE
    SPANISH SAUCE
    TOMATO SAUCE
    SAUCES FOR MEATS
    APPLE SAUCE
    BROWN SAUCE
    CRANBERRY SAUCE
    STEWED CRANBERRIES
    SAUCE BORDELAISE
    CARAWAY, OR KIMMEL SAUCE
    ONION SAUCE
    LEMON SAUCE
    MINT SAUCE
    RAISIN SAUCE
    KNOBLAUCH SAUCE (GARLIC)
    MAÎTRE D'HÔTEL SAUCE
    FRYING
    PREPARED BREAD CRUMBS FOR FRYING
    FRYING
    TO RENDER GOOSE, DUCK OR BEEF FAT
    TO MAKE WHITE HARD SOAP
    ENTRÉES
    CROQUETTES
    CROQUETTES OF CALF'S BRAINS
    MEAT CROQUETTES
    MEAT AND BOILED HOMINY CROQUETTES
    SWEETBREAD CROQUETTES
    VEAL CROQUETTES
    CAULIFLOWER CROQUETTES
    EGGPLANT CROQUETTES (ROUMANIAN)
    CROQUETTES OF FISH
    POTATO CROQUETTES
    SWEET POTATO CROQUETTES
    PEANUT AND RICE CROQUETTES
    CALF'S BRAINS (SOUR)
    CALF'S BRAINS FRIED
    BRAINS (SWEET AND SOUR)
    DEVILED BRAINS
    BRAINS WITH EGG SAUCE
    JELLIED CHICKEN
    PRESSED CHICKEN
    HOME-MADE CHICKEN TAMALES
    CHICKEN FRICASSEE, WITH NOODLES
    SWEETBREAD GLACÉ, SAUCE JARDINIÈRE WITH SPAGHETTI
    CHICKEN À LA SWEETBREAD
    SWEETBREADS
    SWEETBREAD SAUTÉ WITH MUSHROOMS
    VEAL SWEETBREADS (FRIED)
    CALF'S FEET, PRUNES AND CHESTNUTS
    CALF'S FEET, SCHARF
    ASPIC (SULZ)
    GANSLEBER IN SULZ (GOOSE-LIVER ASPIC)
    GANSLEBER PURÉE IN SULZ
    GOOSE LIVER
    GOOSE LIVER WITH GLACÉD CHESTNUTS
    GOOSE LIVER WITH MUSHROOM SAUCE
    SPANISH LIVER
    STEWED MILT
    GEFILLTE MILZ (MILT)
    CALF'S LIVER SMOTHERED IN ONIONS
    CHICKEN LIVERS
    KISCHKES—RUSSIAN STYLE
    KISCHKES
    HASHED CALF'S LUNG AND HEART
    TRIPE À LA CREOLE
    TRIPE, FAMILY STYLE
    BOILED TONGUE, (SWEET AND SOUR)
    FILLED TONGUE
...

 

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