FoodNetArchive

The Hotel St. Francis cook book

1919

Page 323

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Cream of cauliflower .............................. 325 Cream of celery .................................... 328 Cream of celery, Kalamazoo ....................... 39 Cream of chicken ..... ............................. 335 Cream of corn and onions ......................... 273 Cream of endives .................................. 36_j Cream of farina .................................... <* Cream oi farina lie ................................. 26° Cream of flageolets ............................... 216 Cream, fried (pastry) ............................. ' Cream fritters 16 1 298 58 82 82 388 82 Cream ot green corn ............................ 69, 157 Cream of lettuce soup 62 Cream of lima beans 51 Cream of parsnips 1 120 Cream of parsnips II 172 Cream, pastry 352 Cream of peas, 305; Luzon 305 Cream of peas, St. Germain 305 Cream of potatoes 334 Cream puffs 352 Cream of rice 386 Cream sauce 322 Cream sauce (pastry) 24 Cream soups (see classified index) 411 Cream soup a 1'Algerienne 147 Cream soup, Chicken a la Reine 375 Cream soup, Chicken Hortense 92 Cream soup, frog legs 56 Cream of summer squash 300 Cream of watercress (soup) 214 Creme Bagration (soup) 139 Creme Cardinal (soup) 149 Creme Congolaise 153 Creme Countess (soup) 170 Creme de volaille (consomme) 14 Creme maintenon (soup) 18 Creme Parisienne (soup) i04 Creme, Reine Mogador 97 Creole sandwich 100 Creole sauce 371 Crepes Suzette (pastry) 294 Crescents, puff paste (see Bread) 341 Croquettes, chicken, 381; ham 241 Croquettes Livannienne (hors d'oeuvre) 6 Croquettes, lobster 381 Croquettes, meat 301 Croquettes, rice 223, 374 Croquettes, sweetbreads 381 Croquettes, Virginia ham 241 Croustades 55 Croustades Cancalaise (hors d'oeuvre) 380 Croustade, Financiere 62 Croustade, Laquipierre 70 Croute a 1'Ananas (pastry) 215 Croute aux fruits (fruit crust) 215 Croute au pot (consomme) 126 Croute Bretonne, soup 190 Croutons, Diable (for soup) 128 Croutons Parmesan 135 Crullers 187 Crusts with apples, 287; peaches, 286; pears 287 Cucumber salad 9 Cucumbers, stuffed 113 Cucumbers on toast 301 Cucumber sweet pickles, ripe 288 Cumberland style (with braised Deef) 362 Curry sauce 377 Culemo salad, sliced 228 Cup custard 26 Currant jelly 167 Currant pie, and English currant pie 86 Custard, caramel 28 Custard, boiled 206 Custard coffee 101 Custard, cup 26 Custard, vanilla, with meringue 206 Dandelion salad, 103; German style 103 Danish apple cake 303 Dariole Duchesse (pastry) 257 Dartois Chantilly (pastry) 114 De Foucourt (garniture) 368 Devil cake 277 Devil sauce 12 Deviled crab, 30; in shell 113 Deviled ham 269 Diplomate pudding, 78; glacee > 8 Diplomate sauce 154 Ditalini a la Royal (soup) 272 Diva (see Chicken) 339 Doughnuts 187 Dressings (see Salad dressings) 410 Dressing, chestnut 355 Dressing for chicken, turkey, pig, etc 355 4i8 GENERAL INDEX Dressing, Moscovite (fish) 262 Dressing, salad 314 Ducale (garniture) 54 Duck, breast of (tame), 117; Virginia style 117 Duck, roast Muscovy (tame) 282 Ducks, tame (see classified index) 401 Duckling, roast tame 335 Dumplings, fish 42 Dumpling, flour 336 Dumplings for stews, pot-pies, etc 283 D'Uxelles 10 Easter kid, roasted 56 Eau de vie de Dantzig (see Ices, etc.) 144 Eclairs, pistache 362 Ecrivesse butter (crayfish) 383 Ecrevisses en buisson 333 Ecrevisses, Georgette 306 Ecrevisses, Lafayette 157 Ecrevisses mayonnaise 357