1933 Cookbook ~ a la Rector – Unveiling the Culinary Mysteries George Rector

Description: I will be happy to combine books for you, to save on shipping costs. Please let me know, so that I can package and weigh them together. I only charge for the cost of postage, nothing is added (not even for the cost of the 'bubble mailers'. For example, usually 2 or 3 softcover books (or more, depending on size) can be combined without increasing the postage, as Media Mail goes by the pound and not just ounces. ~*~ 1933 Cookbook ~ a la Rector – Unveiling the Culinary Mysteries of the World Famous George Rector George Rector A&P The Great Atlantic & Pacific Tea Co. New York 110-page hardcover cookbook in Good condition with tear on first blank page (fly leaf?), see photos. Contents: INTRODUCTION ~ APPETIZERS ~ Canapé of Lobster a la Rector – Canapé of Roquefort Cheese – Mushroom Canapés – Hot Crab Canapés – Deviled Cheese Canapés – Broiled Deviled Sardines on Toast – Grilled Sardines à la Seville – Bismarck Herring Appetizer – Shrimp Cocktail Cheese Puffs, Américaine – Apéritif Financier – Tomato Frappé – Mushrooms à la Grecque – Olives en Brochette – Champignons en Marinade – Tomato Juice Cocktail – SOUP ~ Minestrone à la Genovese – Pesto – Tomato Bouillon, Rector – Cream of Mushroom Soup – Oyster Stew – Salmon Bisque – Jellied Chicken Consommé – Jellied Tomato Bouillon – Borsch (Russian Beet Soup) – Potage Mongole – Purée of Tomato Soup – Purée of Pea Soup – Mulligatawny Soup – Oyster Bisque – FISH ~ Fillet of Sole, Amandine – Finnan Haddie, Rector – Baked Halibut au Gratin – Baked Bluefish Créole – Baked Fillets à la Rector – Broiled Mackerel, Maître d’Hôtel – Baked Bluefish, Savory Stuffing – Fish Fillets, Meunière – Panned Mackerel – Poached Halibut Steaks with Curry Sauce – Baked Halibut, Hollenden – Boiled Halibut, Babcock – Broiled Mackerel, Anchovy Butter – Baked Halibut, Portugaise – Baked Shad, Oyster Stuffing – SEAFOOD ~ Finelli Fried Oysters – Canapé or Crabmeat, Rector – Lobster Croquettes, Sauce Tartare – Curry of Shrimp – Shrimps Créole – Huitres à la Crême – Oyster Pie – Scalloped Oysters – Baked Oysters, Longchamps -Spanish Oysters – Fried Soft-Shelled Crabs – Lobster Thermidor – Broiled Live Lobster – Crabmeat Mornay – Deviled Crab, Rector – Crab, Louisiana – Crabmeat Newburg – MEATS ~ Filet Mignon à la Stanley – Sauerbraten with Gingersnap Gravy (A good old German Recipe with an American Touch) – Braised Short Ribs of Beef, Jardinière – Ox Tails en Casserole – Fillet Mignon Béarnaise – Beef Roulades – Veal Parapluie – Lamb Richelieu – Shoulder of Pork Stuffed with Sauerkraut – Marinated Beef – Noodles Alfredo – Pork Chops, Florentine – Veal Cutlet, Figaro – Hungarian Goulash – Grilled Ham, Barbecue sauce – Lamb Chops, Soubise – Individual Lamb Roasts – Lamb en Brochette – Roast Leg of Lamb – Dutch Beef Roast – Turkish Lamb Cakes – Ragoût of Lamb – Ragoût de Lapin – Escalopes de Veau – Fricandeau of Veal – Shoulder of Veal, d’abricots – Roast Loin of Pork – Spaghetti Milanaise – Baked Spareribs Financier – Swiss Steak – Veal Hash à la Rector – SAUCES ~ Sauve Verte – Epicurean Sauce – Créole Sauce – Cumberland Sauce – Brown Sauce Shrimp Sauce – Sauce Soubise – Sauce Tartare – Horseradish Sauce – Sauce Figaro – Sauce Hollandaise – Raisin Sauce for Ham – Caper Sauce – Sauce Piquante – Currant Jelly Sauce – Cocktail Sauce for Shellfish – Sauce Béarnaise – Sauce Suprème – Maître d’Hôtel Butter – Anchovy Butter – Deviled Butter – POULTRY ~ Breast of Chicken, Rector – Squab en casserole, Printanière – Chicken Wings and Legs Diable – Smothered Chicken – Barbecued Chicken – Chicken Gumbo – Chicken Marengo – Fried Chicken, Cream Gravy – Jellied Chicken – Chicken Pie à la Rector – Pie Crust – Chicken Sauté à la Rector – Chicken à la King – Chicken Casserole Espagnole – STUFFINGS ~ Apple Stuffing – Chestnut Stuffing – Oyster Stuffing – Potato Stuffing – Sausage and Sweet Potato Stuffing – EGGS ~ Omelette Poulard – Geufs Pochés à la Provençale – Omelette Aux Fraises – Oeufs en Cocotte au Gratin – Deviled Eggs à la King – Eggs à la Marguerite – Eggs Benedict – Eggs Florentine – Eggs Louisiana – Fluffy Omelet – Oeufs Brouillés à la Rector – Hot Stuffed Eggs with Tomato sauce – Eggs Espagnole – Baked Eggs in Tomato Cups – Eggs in Bacon Rings – Cheese Omelet with Preserves – Cheese Soufflé – Curried Eggs – Stuffed Baked Potatoes with Eggs – Ham and Eggs à la King – Cheese Fondue – Eggs au Beurre Noir – Egg Pilau – VEGETABLES ~ Petits Pois et Échalotes Francaise – Baked Stuffed Mushrooms – Mushroom Boucheés – Petit Pois a L’Étuvée – Corn Sauté Mexicaine – Broccoli – Artichokes, Ulpia – Asparagus, Buca Lapi – Mexican Rice – Baked Stuffed Tomatoes – Risotto – Eggplant Créole – Onion Sauté – Buttered Leeks on Toast – Russian Beets – Macédoine of Summer Vegetables – Braised Celery Hearts – Potatoes Rissole – Potatoes Anna – Spinach à la Noailles – Spinach à la Crême – French Fried Onions – Haricots Panaché – Spinach Timbales – Tomatoes Soubise – Brussels Sprouts and Chestnuts – Potato Pancakes – Cauliflower au Gratin – Cauliflower Polonaise – Creamed Mushrooms and Chestnuts – Carottes Vichy – SALADS ~ Salade de Poisson – Fruit Salad Glacée – Frozen Vegetable Salad – German Potato Salad – Betteraves en Salade Gelées – Jellied Cranberry Salad – Salade Pruneaux Fourrés – Salmagundi Salad – Molded Salmon Salad – Salad Hawaiian – Tomato Aspic Salad – Asparagus Salad, Vinaigrette – Chef’s Salad – Waldorf Salad – Danish Salad – Vegetable Macédoine w/ Dressing – Chicken-and-Fruit Salad – Jellied Tomato Salad – Mousse de Saumon – Chiffonade Salad – Bismarck Salad – Shrimps, Mexican – Egg and Anchovy Salad – Salade à la Crême – Cole Slaw, Cumberland – DRESSING ~ Dressing Jardiniére – Sour Cream Dressing – Vinaigrette Dressing – Pimiento Dressing – Chiffonade Dressing – French Dressing – Roquefort Dressing – Russian Dressing – Mayonnaise – Horse-Radish Mayonnaise – Boiled Dressing – COLD SUMMER RECIPES ~ Aspic de Poisson – Eggs Farcie Manhattan – Stuffed Tomato – Stuffed Tomato Ravigôte – Roulade de Veau et Jambon – Tomatoes Falisse – Stuffed Eggs à la Rector – Ham Mousse – Beef in Aspic – Eggs, Clichy – Roast Beef in Marinade – Crabmeat, Ravigôte – RAREBIT/RABBIT ~ Welsh Rabbit – Rum Tum Ditty – Mt. Clemens Rabbit – SWEETS ~ Crêpes Suzette – Apples Aux Croûtes – Baked Alaska – Cheese Cake – Fruit Plate – Lemon Chiffon Pie – Almond Macaroon Cream – Prune Soufflée – Coconut Blanc Mange – Fresh Strawberry Sherbet – Beignets Ananas – Tartes d’Abricots – Lemon Meringue Pie – Lemon Mousse – Peach Condé – Peach Melba – Strawberry Shortcake – Zabaione – Compote of Rhubarb and Strawberries – Crème Brûlée – Meringues- Meringue Glacée – Chocolate Soufflé – BEVERAGES ~ Black Coffee for Demi-Tasse – Café au Lait – Iced Coffee – Frosted Coffee – Iced Russian Coffee – Iced Tea – Ginger Orangeade – Spiced Lemonade – Grape Juice Punch – Lime Cooler – FOR CHILDREN ~ Golden Macaroni and Cheese – Salmon Wiggle – Panbroiled Bacon – Panbroiled Pork Chops with Gravy – Broiled Beef on Toast – Fried Mackerel – Five-Minute Cabbage – Buttered Peas – Baked Sweet Potatoes – Flapjacks – Baking Powder Biscuits – Cream Puffs – Cream Filling – Apricot Upside-Down Cake – Cup Cake s- Chocolate Frosting – Molasses Cookies – Hot Peanut Butter Sandwich – Peanut Butter Sandwich Suggestions – Green and Whtie Ribbon Sandwiches – Cinnamon Buns – Baked Apples – Fillings for Baked Apples – Spicy Gingerbread – Butter Frosting – Peanut Butter Fudge – ~*~ I have collected cookbooks since I was 17 years old, for over 50 years. It is now time to part with them so that my family won't have to deal with them. I will slowly be listing them over the next few months (there are a few thousand of them), so come back often to check out what gems may be listed. ~*~ 1998 Value: $35.00 (A Guide to Collecting Cookbooks by Colonel Bob Allen) 2008 Value: $21.-$38. (Antique Trader Collectible Cookbooks Price Guide by Patricia Edwards & Peter Peckham) My 4 collector value books (price guides) are from 1998-2008 and I have not found an updated 2023 value guide. * * * *

Price: 8.95 USD

Location: Danbury, Wisconsin

End Time: 2024-12-16T16:03:01.000Z

Shipping Cost: 4.63 USD