RMBK95CD–Risotto alla milanese Saffron risotto Italy Food
RFJ65CYN–preparing ossobuco in pan with tomato sauce
RF2R0TNJY–Osso buco Milanese style
RF2R36YJ3–Tortelli Carnevale alla Milanese (Italian fried doughnuts)
RF2EPME9B–Antique illustration of classic French recipes - Pate chaud a la financiere (1) and Timbale milanaise (2). Published in Le livre de cuisine, par Jules
RF2R382M6–Risotto Milanese (close up)
RMB4796B–Philippe Pétain - Képi as Général de Division (Major General)., A black band with two rows of high oak leaf embroidery. Red top with distinctive gold braid and golden cord à la Milanaise. Black leather visor with the initials 'P.P.' stamped in gold on the inside. Red silk interior lining with the manufacturer's inscription 'Girard'. Inside circumference 55.5 cm. Good condition, only the sweatband and interior lining show clear marks of wear. It comes with a photograph from the First World War showing Pétain wearing the képi. There is also a copy of a letter fro,
RF2R38YP0–Breaded schnitzel with salad and herb spaghetti
RMT3R9H9–DEUXIEME GUERRE MONDIALE ET FRANCE OCCUPEE, Casquette de mer de vice-amiral, années 1930-50. En drap noir à coiffe amovible, bandeau en galon de soie noire tissé de couronnes de feuilles de chêne et d'ancres, et bordé de deux guipés en baguettes dentelées, macaron ovale avec 3 étoiles métalliques argentées entourées d'une baguette en cannetille or sur le bandeau, conforme au règlement de 1927 et macaron des amiraux rajouté sur l'avant de la coiffe (ancre sur foudres ailés entourée de feuilles de chêne), visière en cuir avec milanaise dorée et bou, Additional-Rights-Clearance-Info-Not-Available
RFMNEKCJ–Osso Buco with Risotto alla Milanese (Italy)
RMB426TC–Fresh Milan style bread sits on a table at the farmer s market
RFP4N19F–Tortelli Carnevale alla Milanese (Italian fried doughnuts)
RMB47969–Philippe Pétain - Képi as Général de Division (Major General)., A black band with two rows of high oak leaf embroidery. Red top with distinctive gold braid and golden cord à la Milanaise. Black leather visor with the initials 'P.P.' stamped in gold on the inside. Red silk interior lining with the manufacturer's inscription 'Girard'. Inside circumference 55.5 cm. Good condition, only the sweatband and interior lining show clear marks of wear. It comes with a photograph from the First World War showing Pétain wearing the képi. There is also a copy of a letter fro,
RF2T1EHN1–Risotto alla Milanese
RFB60DB1–Osso Bucco alla Milanaise with Herb Tagliatelle
RF2R382MJ–Risotto Milanese on a rustic wooden table with a newspaper, cheese and bread rolls
RMT3R9GT–DEUXIEME GUERRE MONDIALE ET FRANCE OCCUPEE, Casquette de mer de vice-amiral, années 1930-50. En drap noir à coiffe amovible, bandeau en galon de soie noire tissé de couronnes de feuilles de chêne et d'ancres, et bordé de deux guipés en baguettes dentelées, macaron ovale avec 3 étoiles métalliques argentées entourées d'une baguette en cannetille or sur le bandeau, conforme au règlement de 1927 et macaron des amiraux rajouté sur l'avant de la coiffe (ancre sur foudres ailés entourée de feuilles de chêne), visière en cuir avec milanaise dorée et bou, Additional-Rights-Clearance-Info-Not-Available
RMD1TPH2–Household products, De Milanaise
RMB44NRD–Escalope Milanaise and tagliatelles
RMBK97T1–Risotto alla milanese Saffron risotto Italy Food
RM2RFM92T–De Milanaise. ca. 1922 - vintage poster artwork by Leonetto Cappiello - Teacher searching for head lice
RM2AJCFK9–The fruits and fruit-trees of America; . naise. Thouin. Milanaise Cuvelier. Colmar dHiver. The Winter NeKs holds, in our estimation, nearly the same rankamong winter Pears that the Seckel does among the autumnal varieties.It is a very hardy and thrifty tree, and bears regular crops of pears,which always ripen well, and in succession. Branches diverging, ratherBlender, dark reddish brown. It is a Flemish Pear, and was originatedby M. Nelis, of Mechlin. Fruit of medium size, or usually a little below it, roundish obovate,narrowed-in near the stalk. Skin yellowish green at maturity, dottedwith gr
RMBK9BW6–Risotto alla milanese Saffron risotto Italy Food
RM2AG7KKG–. Histoire du tissu ancien à l'exposition de l'Union centrale des arts décoratifs. ile dargent, et icelle chamarrée de passements dor etdargent, avec deux passe-poils en soie incarnatin ». La passementerie milanaise ayant été prohibée en 1620, la mode, sous Louis XIII, futaux pourpoints garnis de peluches à queue formée par des petites houppes de soie ; puisvinrent les tasselles, appelées depuis brandebourgs, et la peccadille ou petits festons de bor-dure. En 1634 parut un édit qui proscrivait les galons, cannetilles, franges, etc. LorsqueRichelieu fut mort, on les vit reparaître de plus belle
RMBK9840–Risotto alla milanese Saffron risotto Italy Food
RM2AWJ1Y3–Histoire de l'art pendant la Renaissance . la municipalité milanaise : //Castello di Milaiio sotlo il doiiiinio degli Sforza. Milan, i885. Médaille de Ph.-Marie Visconti,par Pisanello. PHILIPPE-MARIE ISCONTI. 177 à nouveau toute la machine gouvernementale. La République ambrosienne, quidura de 1447 à 1450, sétait chargée de faire table rase : quel abîme na pas creuséentre lancienne et la nouvelle dynastie la démolition du seul château de Milan,cette bastille gigantesque que même lénergie dun François Sforza a été impuis-sante à rétablir dans sa splendeur première ! La commotion avait été trop
RM2AKA58E–The fruits of America : containing richly colored figures, and full description of all the choicest varieties cultivated in the United States . ersey, 39 Louise Bonne de Boulogne, 5 Louise Bonne dAvranches, 39 Melon de Kops, 77 Milanaise Cuvelier, 15 Monsieur, 47 Monsieur le Cure, 47 Marianne Nouvelle, 65 Ae Plus Meuris, 61 Nelis dHiver, 15 Onondaga, 21 Onondaga Seedling, 21 Paradise dAutomne, 57 Pater Nolle, 17 Poire de Boulogne, 5 Poire de Jersey, 39 Poire de Mons, 13 Roi de IVurtemberg, 7 liosliezer 49 Saint Andre, 79 Soldat Labourer, 1 Sieulle, 17 Stuck, 7 Summer Doijenne, 59 Swans Orange,
RM2AJMNC8–The fruits of America : containing richly colored figures, and full description of all the choicest varieties cultivated in the United States . THE WINTLR MLLS PEAPl. frriil:,v c.r Anir.rn.rL, [Mil N iifdmi Irnni f.;iriirc •• ((fonio liifif fiy iSIuip & .Sim THE WINTER NELIS PEAR.. Winter Nelis. Pomological Magazine, vol. iii. pi. 126. La Bonne Malinoise, Hort. Trans, vol. v. p. 408. Bonne de Malines, Hort. Trans, vol. iii. p. 353. Beurre de Malines, 1 MiLANAisE CuvELiER, V Hort. Soc. Catalogue, 3d Ed. 1842. Etourneau, Nelis dHiver, of some Collections. The Winter Nelis deservedly ranks amon
RM2CDGH3Y–. High living; recipes from southern climes . ^oultrj) anD #ame CHICKEN MILANAISE — Prepare and truss a young chicken, as if for roast-ing. Put it in a casserole, and pour over it two tablespoonfuls of olive oil, a cupful ofwhite wine, a cupful of bouillon, salt and cayenne to taste, one spoonful of driedmushrooms, soaked in one cupful of water and chopped fine, and one-half can of mush-rooms. Cover tightly and simmer in the oven for about an hour, turning the chickenoccasionally; add a dozen olives and a tablespoonful of butter, braided, with one table-spoonful of flour, and bring to a boil.
RM2CDGHEH–. High living; recipes from southern climes . SAUSAGE AND CABBAGE ( Milanaise) —Brown two tablespoonfuls ofbutter with two of flour in a saucepan, add one pint of boiling water, one teaspoonfulof salt, cayenne pepper, a bouquet of herbs, one carrot cut in rounds, one teaspoonful ofonion juice, and one-half a small cabbage cut in four pieces. Simmer until the cabbageis nearly tender and the sauce has been somewhat reduced. Fifteen minutes beforeserving add one-half a pound of sausages and cook until done. Place the cabbage on aplatter with the sausages in a row on top and pour over it the sauce
RM2CDGBKH–. High living; recipes from southern climes . Entrees Continued Sweetbreads a la Bearnaise 22 Sweetbreads and Oyster Pie 23 Terrapin 22 Veal Cutlets a la Toulouse 18 Virginia Ham 23 Poultry and Game Blanquelte of Turkey 2() Creme de Volaille 2(5 Chicken a la Bordeaux 27 Chiud-froid of Chicken 25 Chicken Curry ( Hindustani) 24 Chicken Daube ( Creole ) 25 Chicken a Iltalienne 28 ( Fritter Batter ) 27 Hawaiian Chicken 27 Maryland Chicken 27 Chicken a la Milanaise 24 Chicken with Oysters 30 Chicken Picante 25 Portuguese Chicken 29 Mobile Bay Gumbo 29 Pigeon a la Creole 28 Salmi of Duck with Olives
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