The Hotel St. Francis cook book

Sole, fillet of, Suchet, May 7 Sole, fillet of, Talleyrand, June 18 Sole, fillet of, Turbigo, March 11 Sole, fillet of, under glass, March 24 Sole, fillet of, Valeska, Dec. 31 Sole, fillet of, Villeroi, March 13 Sole, fillet of, Voisin, April 14 Sole, fried fillet of, Remoulade, Dec. 30 Sole, Heloise, Oct. 18 Sole, small fried fillet of, March 18 Spanish mackerel, broiled, aux fines herbes, Jan. 9 Striped bass, boiled, Indian soy sauce, Aug. 31 Striped bass, Buena Vista, June 27 Striped bass, planked, Nov. 27 Striped bass, Portugaise, Dec. 18 Striped bass, stewed, Americaine, Aug. 24 Tahoe trout, boiled pepper sauce, May 29 Tahoe trout, boiled, sauce mousseline, June 7 Tahoe trout, boiled, Vatchette, May 20 Tomcods, fried, March 6 Tomcods, Meuniere, Feb. 2 Tomcods, Montmorency, April 29 Trout, boiled, plain, Nov. 1 Trout, fillet of, Rachel, June 2 Turbot, aiguillettes of, Bayard, June 14 Turbot, boiled, nonpareil, Aug. 16 Turbot, fillet of, Bagration, Oct. 2 Turbot, fillet of, Bateliere, July 27 Turbot, fillet of, Bonnefoy, March 7 Turbot, fillet of, Daumont, Jan. 3 Turbot, fillet of, Jean Bart, June 8 Turbot, fillet of, Nesles, April 3 Turbot, fillet of, Sarcey, April 12 4O2 FISH— Continued Turbot, fillet of, Tempis, July 31 Turbot, fillet of, Windsor, April 27 Victoria, Feb. 28 Vol au vent of salmon, Genoise, May 1 Whitefish, baked, St. Menehould, Aug. 2 Whitefish, boiled, Netherland style, Jan. 1 Whitefish, broiled, maitre d'hotel, Nov. IS Whitebait, fried, March IS Whitebait on graham bread, Nov. 26 Yarmouth bloater, Nov. 15 FRUIT Bananas sliced, with whipped cream, June 3 Berries with whipped cream, June 3 Cactus fruit with lemon, Feb. 7 California raisins, Oct. 23 Cantaloupe and watermelon, surprise, Sept. 3 Fruit salad, au kirsch, Feb. 3 Fruit salad, au marasquin, Feb. 3 Fruit salad, Chantilly, Feb. 3 Fruit salad glace, April 18 Figs sliced, with cream, June 4 Fruits sliced, with whipped cream, June 3 Grapefruit a 1'anisette, April 8 Grapefruit a la Rose, April 25 Grapefruit and orange en supreme, Feb. 18 Grapefruit, Cardinal, July 10 Grapefruit cocktail, April 18 Grapefruit en supreme, Dec. 9 Grapefruit en supreme with kirsch, April 15 Grapefruit with cherries, Nov. 17 Grapefruit with chestnuts, Jan. 30 Orange and Grapefruit, St. Francis, Oct. 23 Orange en supreme, March 18 Orange en supreme au curacao, May 5 Peaches, sliced, with whipped cream, June 3 Peach, Morelli, April 27 Pears, mayonnaise, Oct. 19 Strawberries, Parisienne, May 22 Strawberries Romanoff, April 18 FRUIT, COOKED Apple, baked, Nov. 23 Apple compote, June 23 Apricot compote, June 23 Apples fried, Nov. 24 Apple sauce, April 12 Bananas, baked, Sept. 18 Compote of pineapple, June 13 Gooseberry compote, June 29 Grapefruit marmalade, April 10 Nectarine compote, June 23 Orange compote, July 4 Peaches, baked, June 22 Peach compote, June 23 Peaches with brandy sauce, May 19 Pears, baked, June 22 Pears in syrup, April 1 Pears, stewed, with claret, Sept. 19 Plum compote, June 23 Prunes, Nov. 16 Prunes, baked, Oct. 25 Prune compote, June 23 Prunes, Victor, Oct. 23 Rhubarb, Nov. 15 Strawberries, Oct. 27 GAME Butterball duck, roasted, Nov. 17 Canvas-back duck, roasted, Nov. 10 Hare, saddle of, sour cream sauce, March 30 Mallard duck, roasted, Nov. 1 Partridge, roasted, Feb. IS Pheasant pie, cold, July 10