Dutch Cream-Baked Split Fish with Hollandaise
A butterflied fish baked flesh-up with butter and cream, served under a warm Hollandaise.
CookEat Recipe collection
Recipes for real-life cooking
Find your next recipe, from everyday meals to new ideas.
recipe discovery
2000 recipes
Page 25 of 84
Dutch Goose Stuffed with Oysters
Roast goose filled with seasoned oysters and buttered breadcrumbs, basted with oyster liquor, served with currant jelly.
Dutch Herring, Beet and Apple Salad
Chilled milk-soaked ready-to-eat herring pieces with diced apple, beets, eggs, celery and gherkin vinaigrette.
Dutch Stewed Fish with Pickle and Egg Sauce
Poached whole fish finished in a lemon, pickle and mustard sauce thickened with cooked yolks and egg.
Dutch Veal and Bacon Stew in Milk Sauce
Three-pound veal braised with bacon and carrot, finished with a thin flour-milk sauce.
Edamame and Noodle Rice Bake
Edamame, noodles and brown rice are combined with cabbage, tomato, ginger and onion, then baked under a lid with sake.
Edamame and Pak Choi Salad
Cooked, chilled edamame, pak choi, cabbage and radish are tossed in a sake vinaigrette. Lime wedges accompany the salad.
Edamame and Rice with Chive Yogurt
Cooked edamame are briefly seared and combined with rice and roasted aubergine. Serve over natural yogurt with chives, lime wedges and baguette toasts.
Eel Braised with Wine and Sage
Skin-on eel pieces browned with garlic, sage and lemon peel, then gently braised with tomato, dry wine and water.
Eel in Tomato Sauce on Toast
Short skin-on eel pieces simmered with browned onion, parsley and tomato, with plenty of sauce for toasted bread.
Eel with Peas
Tender skin-on eel and green peas in a light onion-parsley braise, with the peas cooked in the eel juices.
Egg Batter for Fried Meats
A flowing egg-and-flour batter with a little oil, used to coat suitably prepared meat before frying.
Egg Bread Soup
Light baked egg bread cut into small pieces and served in clear broth with Parmesan on the side.
Egg Toast with Cinnamon and Nuts
Slices of stale bread dipped in egg and milk, browned on both sides and finished with cinnamon sugar and chopped nuts.
Egg-White and Sultana Cake
A simple butter cake using whipped egg whites, with sultanas folded in last and a plain lightly golden surface.
Egg-Yolk Canapes under Balsamella
Thick butter-fried bread squares with hollow centres holding egg yolks, covered in Parmesan milk sauce and lightly browned.
Egg-Yolk-Bound Rice for Boiled Chicken
Rice partly cooked in water, finished in chicken broth and bound with a little butter, Parmesan and two egg yolks, with a spinach and moulded version.
Eggs Bertschmann
Eggs Bertschmann
Eggs Cocotte Fleur de Lys
Twelve eggs in six celery cream cocottes.
Eggs Cocotte with Sorrel
Eggs Cocotte with Sorrel
Eggs Cocotte, Champêtre
Eggs Cocotte, Champêtre
Eggs Gratin
Diced hard eggs in cream sauce with thin Parmesan gratin.
Eggs Lipton
Eggs Lipton
Eggs Pondicherry
Private first documentary adaptation of printed No1866; not physically cooked, measured or tasted.