Full List of Recipes Page 7
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Belorussian Cold Borshch
Cold borscht is a simple and delicious treat that is usually consumed in hot weather.
Tartare Sandwiches
This recipe is for a Tartare Sandwich, although it does not refer to the raw meat preparation that we normally associate with “Tartare.”
Mushrooms in Sour Cream
We’ve translated a selection from The Book on Delicious and Healthy Food, published in the USSR in 1962.
Oyster Stuffing for Turkey
Approximately half of Americans choose to fill their roasted birds with stuffing or dressing.
Apple and Beetroot Salad
This vibrant salad is a refreshing and light meal on its own.
Stuffed Leg of Mutton
The Economical Cook Book of 1905 reveals a dish that seems downright royal in our modern era.
Hollandaise Sauce
The origins of this famous sauce trace back to France, where it was first known as Sauce Isigny.
Egg Sauce
This simple egg sauce is a delightful accompaniment to roasted meats, fish, and vegetables.
Plum Pudding (I)
This dessert recipe comes from the epic Banquets of the Nations, published in 1911.
Vegetable Chowder
This recipe comes from The American Family Cook Book, published in 1963.