Baked Stuffed Haddock, Hollandaise Sauce
In 1914 February 18 was a Wednesday.
I haven’t found a recipe for Macedoine Jelly. I think it’s a dessert, although the Boston Cooking-School Cook Book glossary defines Macédoine as A mixture of several kinds of vegetables. A New Book of Cookery has a recipe for Macedoine of Fruit, in which the fruit is suspended in gelatin.
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