The recipes in these indices can be found in four ways: by source (only historical recipes), on their place in the menu, by origin and by food preference. You can also click on a category in the sidebar for a view with pictures and descriptions.
Straight to Vegetarian – Pescetarian
Vegetarian
Aubergines in aubergine sauce. (hist)
Barley Soup from Aaltje. (hist)
Braised Belgian endives. (hist)
Broad beans à la Vitellius. (hist)
Broccoli in the Opera. (hist)
Cheese biscuits. (hist)
Cheese pie with pears. (hist)
Crostini with cheese. (hist)
Cucumber salad. (hist)
Easter eggs. (hist)
Fake eggs for Lent. (hist.)
French pea soup. (hist)
Fried eggs with mustard.(hist)
Garden Salad. (hist)
Gooseberry omelette. (hist)
Herb soup with potato balls. (hist)
Jacobin pottage. (hist)
Macaroni with tomatoes. (hist)
Marinated quail eggs.
Mashed potatoes and andives (stamppot, vegetarian version)
Dutch Mille-feuille or Tompouce. (hist)
Mushroom pasty. (hist)
Mushroom pie. (hist)
Pasties with aubergine stuffing. (hist)
Pasties with spinach stuffing. (hist)
Pomegranate salad. (hist)
Red Cabbage with Apples. (hist)
Omelette with asparagus. (hist)
Roman apricots. (hist)
Roman broccoli. (hist)
Summer Salad (family recipe)
Salad with parsnip. (hist)
Soup of broad beans with saffron and herbs. (hist)
Spicy pea soup. (hist)
Spinach pie. (hist)
Square stuffed omelette. (hist, vegetarian version)
Stock for Lent. (hist)
Stock from winter vegetables. (hist)
Stuffed eggs. (hist)
Stuffed eggs with curly mint. (hist)
Tea eggs.
Tortelli in brodo.
Vegetable cutlets with gravy. (hist)
Vegetarian Dashi.
Vegetarian Stock.
White tourte (hist).
Pescetarian
Chinese smoked fish.
Dashi.
Dutch Herring Salad.
Fillet of salmon in red wine sauce. (hist)
Fish Fumet.
Fish with leeks. (hist)
Fish with ‘Sauce ramolade’ (hist)
Hot-smoked salmon with dill-mustard sauce.
Roasted fish with three sauces. (hist)
Mussels with lovage sauce and cumin sauce. (hist)
Pike in Galentine. (hist)
Roman apricots. (hist)
Salmon Salad. (hist)
Tuna with mustard. (hist)
Vindayes. (hist)
Laatste wijziging 8 May 2020