Full List of Recipes Page 9
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Purée Jackson
The word “purée” originates from the French verb “purer,” meaning “to strain” or “to purify.”
Céleri Rémoulade
Céleri Rémoulade is a classic French appetizer, featuring crisp celery stalks.
Belorussian Borshch
This iteration of Borscht comes from The Russian Cookbook, published in 1967.
Stewed Leg of Mutton
Mutton is a relatively healthy meat that offers a wide range of health benefits.
Vegetable Broth (II)
This light and refreshing broth is a perfect base for soups, but it can also be enjoyed on its own.
Vegetable Broth (I)
This is the first version of vegetable broth from The American Family Cook Book (1963).
Poached Fish
Poaching is a gentle cooking method.
Icebox Cake
The Icebox Cake first appeared in the 1920s.
Barszcz
The name “Barszcz”' originates from the Old Slavonic term “borsht,” meaning “hogweed.”
Petite Marmite
This recipe for soup stock begins with simmering bone-in beef and herbs.