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Author: lostpastremembered
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Partridge with Port Wine Sauce
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#2362150
lostpastremembered
From D'Artagnan, a rich and flavorful Scottish Partridge with a port wine sauce and "Saratoga Chips".
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19
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366
Scottish Pigeon- Gooseberry Sauce
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#2346351
lostpastremembered
D'Artagnan's Scottish Wood Pigeon stuffed with foie gras with a gooseberry sauce- perfect for an Outlander dinner.
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23
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307
Mavrodaphne Trifle
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#2331286
lostpastremembered
Mavrodaphne Trifle made famous in Brideshead Revisited has a bay custard, cherries and cake soaked in sweet Greek wine.
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47
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596
chicken with Green Sauce
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#2192503
lostpastremembered
Chicken with a sauce from a 500 year old recipe made from almonds herbs and beans -- low fat and high flavor
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89
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492
Salmagundy
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#2182762
lostpastremembered
A chicken salad from 1747, chopped egg, chicken, lemon,grapes and pearl onions with anchovies on chopped lettuce, the original Chef Salad!
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17
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549
Sole Waleska
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#2153795
lostpastremembered
First in a new "What's in a Name?" series, sole with lobster and truffle and a cheesy rich Mornay sauce named after Napoleon's mistress!
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66
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686
Pease Porage
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#2093814
lostpastremembered
Pease Porage, a 17th century recipe for pea soup that's deliciously perfumed with herbs & coriander and made rich with a bit of butter.
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58
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421
Chicken a la Walter Winchell
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#2076312
lostpastremembered
A classic from New York's Stork Club, perfect for leftovers of turkey or chicken, ham and broccoli and a fabulous sauce.
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40
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505
Almond Ginger Bread
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#2072586
lostpastremembered
A 400 year old recipe for almond 'gingerbread' with rose. Gluten free and good. A perfect party treat that's more like a candy.
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80
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1.6k
Mrs. Darwin’s Chicken Pie
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#2006925
lostpastremembered
Pie crust, lined with veal and ham sausage with a creamy chicken filling from Mrs. Charles Darwin's cookbook
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60
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583
18th Century Orange Cheesecake
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#1984535
lostpastremembered
Cheesecake made with orange zest with an ancient recipe that's tastes as modern as today.
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41
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351
Moko Loco
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#1939860
lostpastremembered
A Hawaiian classic with a brown gravy covered hamburger on rice with fried egg accompanied by satin noodles and wasabi macaroni.
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76
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628
Eggs in Artichoke Hearts
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#1867045
lostpastremembered
From the famous Colony Restaurant, eggs in artichoke hearts with a cheesy artichoke puree -- great for a special brunch.
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70
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472
Pork Chops with Port Sauce
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#1753787
lostpastremembered
From 1823, beautiful D'Artagnan heritage breed pork chops with Dr Redgill's port wine sauce -- a classic combination and easy to make.
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64
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416
Medieval Pork Loaf
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#1735911
lostpastremembered
Leche Lumbarde is a spiced pork loaf full of dry fruit with an almond milk cinnamon sauce from the 14th century–made to look like a pea pod!
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43
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429
Steak Diane
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#1688394
lostpastremembered
Steak Diane is a classic from Cafe Society in the 50's, a sirloin steak, sliced thin and pounded with a super sauce.
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169
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854
Persian Rice with Cherries
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#1678512
lostpastremembered
Persian Rice with rose scented cherries, pine nuts and warm spices and saffron.
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43
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360
Eggs Anglesey
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#1668817
lostpastremembered
Eggs Anglesey- eggs on a bed of leek and mashed potatoes with a creamy cheese-sauce broiled brown and bubbly good.
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87
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593
Renaissance Fish Pie
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#1659308
lostpastremembered
A fish pie from the Renaissance with tuna, almond milk, dates and orange -- deliciously sweet and savory.
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60
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613
Ham with Cream
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#1619916
lostpastremembered
A classic French comfort food, warm ham with a spicy cream sauce and a bit of bacon.
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89
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521
Lobster à la Hervey
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#1611277
lostpastremembered
Lobster tail with a madeira and vanilla scented cream sauce and truffles served with apple croquettes from an 1890 recipe - brilliant combo.
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117
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543
Quail aux Canapés
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#1591502
lostpastremembered
From a Mark Twain dinner in 1900, roast quail on foie gras toast with madiera, mushrooms and a salad make it perfect.
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41
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549
Woolton Vegetable Pie
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#1582971
lostpastremembered
Woolton Pie was the dish that got Britain through WWII, vegetables with a potato wholewheat crust.
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40
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433
Apple Trifle
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#1559059
lostpastremembered
From an 1806 recipe, apple trifle with Madeira soaked macaroons, custard, apple filling and a creamy top. A divine dessert.
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61
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365