cookbooks

Gansleber PurÉe In Sulz Recipe

EntrÉes
The International Jewish Cook Book

After the liver is fried, rub it through a sieve or colander and mix
with sulz.

Vote

1
2
3
4
5

Viewed 1451 times.


Other Recipes from EntrÉes

Bouillabaise
Sweetbreads With Mushrooms
Terrapin
Frogs A La Poulette
Calves' Head En Tortue
Chops A La Reine
Calves' Feet A La Marechale
Puree Of Chestnuts With Chops
Lamb Chops A La Nesselrode
Devil Chops
Lamb Cutlets Duchesse
Lamb Cutlets A La Condi
Eggs With Tomatoes
To Make White Hard Soap
Croquettes
Chicken Croquettes, No. 1
Chicken Croquettes, No. 2
Croquettes Of Calf's Brains
Meat Croquettes
Sweetbread Croquettes
Veal Croquettes
Cauliflower Croquettes
Croquettes Of Fish
Potato Croquettes
Sweet Potato Croquettes
fruitfruit fruitfruit fruitfruit fruit fruit

Most Viewed Recipes from The International Jewish Cook Book

Cookies
Baked Crab-apple Preserves
Stewed Prunes
Damson Jam
Boiled Lettuce
Chocolate Cookies
Parve Cookies
Imberlach
Pickled Beef Tongue
Kohl-rabi
Grape Jelly
Crullers
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Cauliflower

Least Viewed Recipes from The International Jewish Cook Book

Tomato PurÉe
Boned Smelts, SautÉd
Chicken À La Italienne
PfÄrvel--fleischig
SautÉd Mushrooms
SautÉd Cornmeal Mush
Chestnut PurÉe
Strawberries À La "bridge"
Sweet EntrÉe Of Ripe Peaches
Green Pea PurÉe
Tripe À La Creole
Fillet De Sole À La Creole
Gansleber PurÉe In Sulz
Baked Bass À La Wellington
Pea PurÉe