The Hotel St. Francis cook book

EGGS EN COCOTTE Boremis, Dec. 8 Commodore, April 29 Coquelicot, Dec. 10 Du Barry, March 19 d'Uxelles, June 3 Italienne, Dec. 3 Marigny, Nov. 20 Plain, April 24 Porto Rico, May 20 Renaissance, March 10 Ribleaucourt, Oct. 15 Valentine, April 20 Voltaire, April 1 FISH Admiral, Jan. 31 Alaska black cod, broiled, Feb. 4 Alaska black cod, kippered in cream, Aug. 8 Alaska black cod, smoked, broiled, Oct. 9 Alaska black cod, smoked in cream, Oct. 22 Alaska candle fish, broiled, Feb. 25 Alsatian fish, Oct. 22 Barracuda, aux fines herbes, Nov. 2 Barracuda, broiled, sauce Rougemont, Sept. 1 Bass, aiguillettes of, Massena, March 14 Bass, dijonnaise, March 12 Bass, fillet of, Argentina, June 17 Bass, fillet of, Brighton, July 5 Bass, fillet of, Dieppoise, Dec. 8 Bass, fillet of, Duglere, May 9 Bass, fillet of, Mentone, March 17 Bass, fillet of, 1905, Nov. 20 Bass, fillet of, shrimp sauce, Dec. 4 Bass, Nicoise, May 31 Bass, paupiettes of, March 20 Bass, Provencale, Jan. 6 Bass, timbale of, Feb. 11 Bignon, Jan. 11 Black bass, Cambacere, Dec. 15 Black bass, Heydenreich, July 16 Black bass, planked, Sept. 3 Black bass, Tournon, July 11 Bluefish, broiled, maitre d'hotel, Nov. 13 Bouillabaisse, Marseillaise, Dec. 12 Brook trout, boiled, Romanoff, Oct. 14 Brook trout, broiled, with bacon, April 8 Brook trout, Cafe de Paris, Oct. 25 Brook trout, Cambaceres, Oct. 8 Brook trout, Meuniere, April 4 Brook trout, Miller style, April 13 Brook trout, Volper, Aug. 18 Butterfish, saute Meuniere, Oct. 31 Catfish, saute Meuniere, April 6 Codfish balls, Dec. 12 Codfish, boiled, Flamande, Aug. 20 Codfish, boiled, Horose, Dec. 16 Codfish, cakes, April 16 Codfish or other white fish, boiled, Oct. 28 Codfish, picked, in cream, Dec. 19 Codfish, salt, Biscayenne, June 24 Codfish, salt, Nova Scotia, March 23 Codfish steak, a 1'Anglaise, Aug. 14 Chambord, Feb. 20 Court bouillon, Feb. 26 Ecrevisses, Voltaire, Oct. 16 Eels, Mariniere, Aug. 28 Finnan haddie, broiled, Dec. 28 Finnan haddie, in cream, Oct. 31 Fish, cold, Michels, June 29 Fish dumplings, Feb. 11 Flounder, fillet of, Cafe Riche, Dec. 28 Flounder, fillet of, Cansale, Feb. 7 Flounder, fillet of, Chevreuse, Dec. 6 FISH-Continued Flounder, fillet of, Chilienne, Sept. 6 Flounder, fillet of, Circassienne, May 17 Flounder, fillet of, Meissonier, Jan. 7 Flounder, fillet of, Norwegienne, Oct. 10 Flounder, fillet of, Piombino, June 11 Flounder, fillet of, Pompadour, May 2 Flounder, fillet of, St. Avertin, July 13 Frogs' legs, Dilloise, June 20 Frogs' legs, fried, Espagnole, July 22 Frogs' legs, Greenway, May 27; Sept. 11 Frogs' legs, Jerusalem, Feb. 19 Frogs' legs, Mariniere, Jan. 23 Frogs' legs, saute a sec, Oct. 29 Frogs' legs, saute a sec, Dec. 27 Halibut, Boitel, July 2 Halibut, broiled, Alcide, May 22 Halibut, broiled, maitre d'hotel, Nov. 7 Halibut, fillet of, Bristol, May 4 Halibut, fillet of, Cubaine, Aug. 10 Halibut, fillet of, Lilloise, May 30 Halibut, fillet of, Mornay, Dec. 15 Halibut, fillet of, Venitienne, May 26 Halibut, Metternich, Oct. 11 Halibut, Richmond, April 30 Halibut, scalloped, with cheese, April IS Herring, fresh, a 1'Egyptienne, Oct. 20 Kingfish, Argentine, July 29 Kingfish, Meuniere, Dec. 17 Kingfish, Ubsala, June 25 Kippered herring, broiled, March 21 Mackerel, broiled, anchovy, butter, Aug. 15 Mackerel, salted, boiled, Nov. 2