The Oriental Cook Book
by Ardashes H. Keoleian - 1913

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TABLE OF CONTENTS

A FEW IMPORTANT NOTES.................................. 17 
SOUPS.................................................. 20
PILAFS................................................. 41
FISH................................................... 52
BAKED FISH............................................. 54
BROILED FISH........................................... 60
FRIED FISH............................................. 64
BOILED FISH............................................ 67
PICKLED AND SALTED FISH................................ 73
OYSTERS................................................ 77
LOBSTERS............................................... 86
MACARONI............................................... 92
BROILED MEATS......................................... 101
ROASTS................................................ 123
BOILED DISHES......................................... 135
VEGETABLES--WITH MEAT................................. 151
VEGETABLES--WITH AND WITHOUT BUTTER OR OLIVE OIL...... 179
STUFFED DISHES--WITH MEAT............................. 208
OTHER STUFFED DISHES--WITH OLIVE OIL.................. 213
MINCED MEAT DISHES.................................... 224
MISCELLANEOUS......................................... 233
SAUCES................................................ 244
EGGS.................................................. 257
SALADS................................................ 266
PICKLES............................................... 276
PASTRY................................................ 284
FRUITS AND {CREAMS}................................... 304
PRESERVES............................................. 312
DESSERTS.............................................. 319
EXTRAS................................................ 326
ORDER OF SERVICE...................................... 333
MENUS................................................. 334
LIST OF SPECIAL ORIENTAL INGREDIENTS.................. 344

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